Continuous butter production method combining pasteurization with quenching kneading

Abstract

The invention relates to the technical field of edible butter production, and discloses a continuous butter production method combining pasteurization with quenching kneading, which comprises the following steps: pretreatment: filtering and purifying raw milk to remove impurities; performing pasteurization; cooling: gradually cooling the sterilized raw milk; stirring and separating, namely separating butter fat, and homogenizing to refine the particle size of butter; quenching and crystallizing: quenching milk fat to 8-14 DEG C by adopting a spiral quenching machine, inducing beta '-type fat to crystallize, and improving the fineness and ductility of the butter; kneading and shaping: continuously extruding and kneading through a kneading machine to destroy a crystal network and uniformly distribute moisture and fat in the butter; and forming and packaging: cutting the butter into standard blocks, and performing vacuum packaging. According to the continuous butter production method combining pasteurization and quenching kneading, butter can be continuously produced, manual intervention is reduced, the working efficiency is greatly improved, and meanwhile the produced butter is good in quality.

Description

Technical Field

[0001] The invention relates to the technical field of edible butter production, in particular to a continuous butter production method combining pasteurization with rapid cooling and kneading. Background Art

[0002] Butter is a product made from milk and (or) cream, with a fat content of not less than 80.0%. Butter is also called cream, commonly known as milk fat or butter oil, and is a solid fat processed from milk. It is a solid fat obtained by filtering out some of the water from the thick layer of fresh milk after stirring it.

[0003] There are two types of butter refining technologies, one is the traditional refining method of herders, and the other is the factory refining method. The general steps of the factory refining method for producing butter are: use a machine to vigorously stir the milk or diluted cream, so that the protein membrane of the milk fat globules breaks with the intensity of stirring, and the milk fat flows out of the milk fat globules. At this time, the fat and water are separated, the fat slowly floats up, and the concentration of aggregation continues to increase, gradually showing a light yellow color, and then salt is added to squeeze out the water, and the water-insoluble components in the milk or cream are extracted as nutrients to obtain butter. The existing factory refining method is intermittent production, with long intervals between each production step, low efficiency, high energy consumption, and requires manual assistance. The butter produced has uneven moisture distribution (CV ≥ 8%) and coarse fat crystals (rough taste). Therefore, in order to solve the above technical problems, the present invention provides a continuous butter production method combining pasteurization with rapid cooling and kneading, which integrates pasteurization and rapid cooling and kneading through a continuous production line to replace traditional intermittent production, improve efficiency and quality stability, realize automation and efficiency of the production process, and improve production efficiency. Summary of the invention

[0004] The purpose of the present invention is to provide a continuous butter production method combining pasteurization with rapid cooling and kneading, which can continuously produce butter, reduces manual intervention, greatly improves work efficiency, and produces butter of good quality.

[0005] To achieve the above object, the present invention provides a continuous butter production method combining pasteurization with rapid cooling and kneading, comprising the following steps: Step 1, pretreatment: filtering and purifying the raw milk to remove impurities in the milk; Step 2, pasteurization: pasteurize the raw milk to reduce the activity of enzymes and microorganisms to ensure the safety and stability of the product; Step 3, cooling: the sterilized raw milk is gradually cooled to prevent overheating from affecting the texture and flavor of the butter; Step 4, stirring and separating: stirring the raw milk to separate the milk fat, and then homogenizing at 50-60°C to refine the butter particles to ≤2μm to prevent stratification; Step 5, rapid cooling and crystallization: Use a spiral quencher to rapidly cool the milk fat to 8-14°C to induce β' fat crystallization and improve the butter's fineness and ductility; Step 6, kneading and shaping: Under vacuum conditions, the kneading machine is used to continuously extrude and knead to destroy the crystal network and evenly distribute the water and fat in the butter; Step 7, molding and packaging: Cut the butter into standard blocks and vacuum pack.

[0006] Furthermore, in step 1, filtration purification is performed using a three-stage membrane, and the filtration parameters are: ① primary filtration, 5 μm pore size, removal of large particle impurities, flow rate: 10,000 L / h; ② secondary filtration: 1.2 μm pore size, retention of somatic cells, operating pressure: 0.3 MPa; ③ tertiary filtration: 0.1 μm ceramic membrane, removal of bacteria, filtration efficiency > 99.9%.

[0007] Furthermore, in step 2, the pasteurization temperature is 72-85° C. and the time is 15-30 seconds.

[0008] Furthermore, in step 3, the sterilized raw milk is gradually cooled to 50-55°C, and the cooling is performed in two stages, firstly from 72-85°C to 60-70°C, and then from 60-70°C to 50-55°C.

[0009] Furthermore, in step 4, the rotation speed during separation is 3000-4000 r / min, and the milk fat separation efficiency is ≥95%; the homogenization temperature is 50-55°C, and the homogenization pressure is 15-20 MPa.

[0010] Furthermore, in step 5, the specific operation of rapid cooling of the milk fat is as follows: the initial temperature is 50-55°C, dropped to 30°C within 10s, dropped to 14°C within 3 minutes, and stabilized to 8°C within 2 minutes.

[0011] Furthermore, in step 5, the parameters of the spiral quencher are: diameter 600 mm, spiral speed 15-25 rpm; and crystal particle size 5-10 μm.

[0012] Furthermore, in step 6, the kneading machine is a twin-screw kneading machine with a screw diameter of 200 mm, an L / D of 12:1, a rotation speed of 20-50 rpm, and a kneading time of 10-20 minutes.

[0013] The present invention also provides a system for realizing the above-mentioned continuous butter production method combining pasteurization with rapid cooling and kneading.

[0014] Furthermore, the system is sequentially provided with: Pretreatment unit, used for filtering and purifying raw milk to remove impurities; The pasteurization unit sterilizes the raw milk at 72-85°C; A cooling unit is used to gradually cool the sterilized raw milk; Separation unit, which stirs and separates the butterfat and refines the butter particle size; The quenching and kneading unit quenches the butterfat and continuously squeezes it through a kneading machine to evenly distribute the water and fat in the butter.

[0015] The advantages and positive effects of the continuous butter production method of pasteurization combined with rapid cooling and kneading described in the present invention are: 1. The present invention discloses a continuous butter production method combining pasteurization with rapid cooling and kneading, and adopts a continuous butter manufacturing integrated production line. The method integrates pasteurization and rapid cooling and kneading through a continuous production line, replaces traditional intermittent production, improves efficiency and quality stability, realizes automation and efficiency of the production process, and improves production efficiency.

[0016] 2. The present invention combines pasteurization with rapid cooling and kneading, so that the butter produced has a finer texture and a purer flavor.

[0017] 3. The present invention performs kneading in a vacuum environment, which reduces the air content in the butter and reduces the oxidation rate, thereby extending the shelf life.

[0018] The technical solution of the present invention is further described in detail below through the accompanying drawings and embodiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 It is a schematic diagram of a continuous butter production system combining pasteurization with rapid cooling and kneading in an embodiment of the present invention.

[0020] Reference numerals 1. Pretreatment unit; 2. Pasteurization unit; 3. Cooling unit; 4. Separation unit; 5. Rapid cooling and kneading unit. DETAILED DESCRIPTION

[0021] The technical solution of the present invention is further described below through the accompanying drawings and embodiments.

[0022] Unless otherwise defined, the technical terms or scientific terms used in the present invention should be understood by people with ordinary skills in the field to which the present invention belongs. The words "first", "second" and similar words used in the present invention do not indicate any order, quantity or importance, but are only used to distinguish different components. "Include" or "comprise" and similar words mean that the elements or objects appearing before the word include the elements or objects listed after the word and their equivalents, without excluding other elements or objects. "Connect" or "connected" and similar words are not limited to physical or mechanical connections, but may include electrical connections, whether direct or indirect. "Up", "down", "left", "right" and the like are only used to indicate relative positional relationships. When the absolute position of the described object changes, the relative positional relationship may also change accordingly.

[0023] Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work belong to the scope of protection of the present invention. The experimental methods without specific conditions in the following examples are usually measured in accordance with national standards. The experimental instruments, equipment and reagents without source indication in the following examples are all commercially available raw materials.

[0024] Unless otherwise defined or indicated, all professional and scientific terms used in the present invention have the same meanings as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to those described herein can be applied to the present invention.

[0025] Example The flow chart of the continuous butter production system with pasteurization combined with rapid cooling and kneading is as follows Figure 1 shown.

[0026] The continuous butter production system is equipped with: Pretreatment unit 1, used for filtering and purifying raw milk to remove impurities; Pasteurization unit 2, sterilizes raw milk at 72-85°C; Cooling unit 3, gradually cooling the sterilized raw milk; Separation unit 4, stirring and separating the butterfat and refining the butter particle size; The quenching and kneading unit 5 quenches the butterfat and continuously squeezes it through a kneading machine to evenly distribute the water and fat in the butter.

[0027] Pretreatment unit 1 is used for filtering and purifying raw milk to remove impurities. It is equipped with three-stage membranes for filtration: ① primary filtration, 5μm pore size, removal of large particle impurities, flow rate: 10,000 L / h; ② secondary filtration: 1.2μm pore size, interception of somatic cells, operating pressure: 0.3 MPa; ③ tertiary filtration: 0.1μm ceramic membrane, removal of bacteria, filtration efficiency > 99.9%.

[0028] Pasteurization unit 2 sterilizes raw milk at 72-85°C for 15-30 seconds to inactivate pathogenic bacteria and retain milk fat function. Pasteurization unit 2 is equipped with a temperature sensor to monitor temperature and flow rate in real time.

[0029] Cooling unit 3 gradually cools the sterilized raw milk to prevent overheating from affecting the texture and flavor of the butter. During cooling, it is cooled in two stages, first from 72-85℃ to 60-70℃, and then from 60-70℃ to 50-55℃.

[0030] The separation unit 4 is used for stirring and separating the butterfat and refining the butter particle size. A stirring rod for stirring and homogenizing is arranged in the separation unit 4.

[0031] The quenching and kneading unit 5 quenches the milk fat and continuously extrude it through a kneading machine to evenly distribute the water and fat in the butter. The quenching and kneading unit 5 includes a quenching treatment and a kneading treatment. The initial temperature of the milk fat during quenching is 50-55°C, which drops to 30°C within 10s, drops to 14°C within 3 minutes, and stabilizes to 8°C in 2 minutes. The kneading machine for the kneading treatment adopts a twin-screw kneading machine with a screw diameter of 200mm, an L / D of 12:1, a rotation speed of 20-50 rpm, and a kneading time of 10-20 minutes. The prepared fat is uniformly crystallized, and the ductility and spreadability of the butter are enhanced. The moisture distribution is stable (≤16%), and the microbial risk is reduced.

[0032] A continuous butter production method combining pasteurization with rapid cooling and kneading comprises the following steps: Step 1, pretreatment: filtering and purifying the raw milk to remove impurities in the milk; The filtration purification adopts three-stage membrane filtration, and the filtration parameters are as follows: ① primary filtration, 5μm pore size, removal of large particle impurities, flow rate: 10000 L / h; ② secondary filtration: 1.2μm pore size, interception of somatic cells, operating pressure: 0.3 MPa; ③ tertiary filtration: 0.1μm ceramic membrane, removal of bacteria, filtration efficiency> 99.9%.

[0033] Step 2, pasteurization: pasteurize the raw milk to reduce the activity of enzymes and microorganisms to ensure the safety and stability of the product; the pasteurization temperature is 72-85°C and the time is 15-30s.

[0034] Step 3, cooling: the sterilized raw milk is gradually cooled to prevent overheating from affecting the texture and flavor of the butter; The sterilized raw milk is gradually cooled to 50-55°C in two stages, first from 72-85°C to 60-70°C, and then from 60-70°C to 50-55°C.

[0035] Step 4, stirring and separating: stirring the raw milk to separate the butterfat, and then homogenizing at 50-60°C to refine the butter particles to ≤2μm to prevent stratification; The rotation speed during separation is 3000-4000 rpm, and the milk fat separation efficiency is ≥95%; the homogenization temperature is 50-55℃, and the homogenization pressure is 15-20 MPa.

[0036] Step 5, rapid cooling and crystallization: Use a spiral quencher to rapidly cool the milk fat to 8-14°C to induce β' fat crystallization and improve the butter's fineness and ductility; The specific operation of milk fat rapid cooling is as follows: initial temperature 50-55°C, drop to 30°C within 10s, drop to 14°C within 3 minutes, and stabilize to 8°C within 2 minutes.

[0037] The parameters of the spiral quencher are: diameter 600mm, spiral speed 15-25 rpm; crystal particle size 5-10μm.

[0038] Step 6, kneading and shaping: Under vacuum conditions, the kneading machine is used to continuously extrude and knead to destroy the crystal network and evenly distribute the water and fat in the butter; The kneading machine adopts a twin-screw kneading machine with a screw diameter of 200 mm, an L / D of 12:1, a rotation speed of 20-50 rpm, and a kneading time of 10-20 minutes.

[0039] Step 7, molding and packaging: Cut the butter into standard blocks and vacuum pack.

[0040] The present invention discloses a continuous butter production method combining pasteurization with rapid cooling and kneading, and adopts a continuous butter manufacturing integrated production line. The method integrates pasteurization and rapid cooling and kneading through a continuous production line, replaces traditional intermittent production, improves efficiency and quality stability, realizes automation and high efficiency of the production process, and improves production efficiency. The present invention combines pasteurization and rapid cooling and kneading, and the texture of the produced butter is more delicate and the flavor is purer. The present invention performs kneading under a vacuum environment, which reduces the air content in the butter, reduces the oxidation rate, and thus extends the shelf life.

[0041] Therefore, the present invention adopts the above-mentioned continuous butter production method of pasteurization combined with rapid cooling and kneading, which can continuously produce butter, reduce manual intervention, greatly improve work efficiency, and at the same time produce butter of good quality.

[0042] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that they can still modify or replace the technical solution of the present invention with equivalents, and these modifications or equivalent replacements cannot cause the modified technical solution to deviate from the spirit and scope of the technical solution of the present invention.

Claims

1. A continuous butter production method combining pasteurization with rapid cooling and kneading, characterized in that: The following steps are involved: Step 1, pretreatment: filtering and purifying the raw milk to remove impurities in the milk; Step 2, pasteurization: pasteurize the raw milk to reduce the activity of enzymes and microorganisms to ensure the safety and stability of the product; Step 3, cooling: the sterilized raw milk is gradually cooled to prevent overheating from affecting the texture and flavor of the butter; Step 4, stirring and separating: stirring the raw milk to separate the butterfat, and then homogenizing at 50-60°C to refine the butter particles to ≤2μm to prevent stratification; Step 5, rapid cooling and crystallization: Use a spiral quencher to rapidly cool the milk fat to 8-14°C to induce β' fat crystallization and improve the butter's fineness and ductility; Step 6, kneading and shaping: Under vacuum conditions, the butter is continuously squeezed and kneaded by a kneading machine to destroy the crystal network and evenly distribute the water and fat in the butter; Step 7, molding and packaging: Cut the butter into standard blocks and vacuum pack.

2. The method for producing butter by pasteurization combined with rapid cooling and kneading according to claim 1, characterized in that: In step 1, filtration purification is performed using a three-stage membrane, and the filtration parameters are: ① primary filtration, 5 μm pore size, removal of large particle impurities, flow rate: 10,000 L / h; ② secondary filtration: 1.2 μm pore size, interception of somatic cells, operating pressure: 0.3 MPa; ③ tertiary filtration: 0.1 μm ceramic membrane, removal of bacteria, filtration efficiency > 99.9%.

3. The method for producing butter by pasteurization combined with rapid cooling and kneading according to claim 1, characterized in that: In step 2, the pasteurization temperature is 72-85°C and the time is 15-30s.

4. The method for producing butter by pasteurization combined with rapid cooling and kneading according to claim 1, characterized in that: In step 3, the sterilized raw milk is gradually cooled to 50-55°C in two stages, first from 72-85°C to 60-70°C, and then from 60-70°C to 50-55°C.

5. The method for producing butter by pasteurization combined with rapid cooling and kneading according to claim 1, characterized in that: During separation in step 4, the rotation speed is 3000-4000 rpm, and the milk fat separation efficiency is ≥95%; the homogenization temperature is 50-55°C, and the homogenization pressure is 15-20 MPa.

6. The method for producing butter by pasteurization combined with rapid cooling and kneading according to claim 1, characterized in that: In step 5, the specific operation of rapid cooling of milk fat is as follows: the initial temperature is 50-55°C, which is reduced to 30°C within 10s, reduced to 14°C within 3 minutes, and stabilized to 8°C within 2 minutes.

7. The method for producing butter by pasteurization combined with rapid cooling and kneading according to claim 1, characterized in that: In step 5, the parameters of the spiral quencher are: diameter 600 mm, spiral speed 15-25 rpm; crystal particle size 5-10 μm.

8. The method for producing butter by pasteurization combined with rapid cooling and kneading according to claim 1, characterized in that: In step 6, the kneading machine adopts a twin-screw kneading machine with a screw diameter of 200 mm, an L / D of 12:1, a rotation speed of 20-50 rpm, and a kneading time of 10-20 minutes.

9. A system for realizing the continuous butter production method of pasteurization combined with rapid cooling and kneading as claimed in any one of claims 1 to 8.

10. The system according to claim 9, characterized in that The settings are: Pretreatment unit, used for filtering and purifying raw milk to remove impurities; The pasteurization unit sterilizes the raw milk at 72-85°C; A cooling unit is used to gradually cool the sterilized raw milk; Separation unit, which stirs and separates the butterfat and refines the butter particle size; The quenching and kneading unit quenches the butterfat and continuously squeezes it through a kneading machine to evenly distribute the water and fat in the butter.

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