FIELD: food industry.
SUBSTANCE: invention is related to the dairy industry, namely dry soft cheese production. Cheese is minced till granulae diametre 2-3 mm directly into tray 15 mm thick. After that cheese is dehydrofrozen at residual pressure 100-130 Pa, cheese temperature lays within limits 38-42°C. It is warmed up with help of quartz halogen lights. Thermal strain range is 2.0-2.3 kW/m2.Expander is used to output water vapour from drying zone. Temperature on its surface should be equal -26-30°C. Total length of drying including self freezing makes 3-3.5 hours, moisture content in the dry cheese makes 3.9-4.1 %.
EFFECT: invention allows to produce dry soft cheese having high quality properties and reduced drying time along with reduced energy costs.
5 tbl, 3 ex
Title | Year | Author | Number |
---|---|---|---|
CHEESE SUBLIMATION DRYING METHOD | 2014 |
|
RU2541767C1 |
METHOD OF VACUUM CHEESE DRYING | 2009 |
|
RU2405352C1 |
VACUUM DRYING METHOD | 2010 |
|
RU2426462C1 |
METHOD TO DRY HARD CHEESE | 2009 |
|
RU2413418C1 |
METHOD FOR PICKLED CHEESE STAGED DRYING | 2010 |
|
RU2423052C1 |
FOOD PRODUCTS VACUUM DRYING METHOD | 2013 |
|
RU2529286C1 |
METHOD OF VACUUM DRYING OF YOGHURT CHEESE | 2007 |
|
RU2357421C1 |
FOOD PRODUCTS VACUUM DRYING METHOD | 2014 |
|
RU2574679C2 |
METHOD FOR POLLOCK ROE VACUUM DRYING | 2020 |
|
RU2746281C1 |
METHOD FOR VACUUM DRYING OF FRUIT AND BERRIES | 2013 |
|
RU2541395C1 |
Authors
Dates
2009-09-10—Published
2008-04-11—Filed