Potato juice separation

This allows the recovery full-value protein from juice and reduces the onerousness of water juice as a sludge.

Starch extraction

After separation of potato juice the pulp is directed to the washing starch station, to isolate the starch. Most used are stream-oriented washers. In these machines pulp diluted with water is washed with a strong stream of water to flush out the milk starch.

Starch milk raffination

Raw starch milk is purified in the refining process. This involves the removal of small fibers from the starch milk and then the removal of juice water and starch milk condensation. For this purpose, the screens and hydrocyclones are commonly used.

Dewatering of refined starch milk and starch drying

It is a suspension of starch in water, which needs dewatering up to 20% of moisture.

Technology of processing milk and dairy products (9Т)

A glass of pasteurized cow's milk

A dairy product or milk product is food produced from the milk of mammals. Dairy products are usually high energy-yielding food products. The average composition of cow's milk is 87.2% water, 3.7% milk fat, 3.5% protein, 4.9% lactose, and 0.7% ash.

The manufacturing process

Collecting

• 1 Dairy cows are milked twice a day using mechanical vacuum milking machines. The raw milk flows through stainless steel or glass pipes to a refrigerated bulk milk tank where it is cooled to about 40° F (4.4° C).

• 2 A refrigerated bulk tank truck makes collections from dairy farms in the area within a few hours.

• 3 At the milk processing plant, the milk in the truck is weighed and is pumped into refrigerated tanks in the plant through flexible stainless steel or plastic hoses.

Separating

• 4 The cold raw milk passes through either a clarifier or a separator. A clarifier removes debris, some bacteria, and any sediment that may be present in the raw milk. A separator performs the same task, but also separates the heavier milk fat from the lighter milk to produce both cream and skim milk. The excess milk fat is drawn off and processed into cream or butter.

Fortifying

• 5 Vitamins A and D may be added to the milk at this time by a peristaltic pump which automatically dispenses the correct amount of vitamin concentrate into the flow of milk.

Pasteurizing

• 6 The milk—either whole milk, skim milk, or standardized milk—is piped into a pasteurizer to kill any bacteria. There are several methods used to pasteurize milk.

Homogen izing

• 7 Most milk is homogenized to reduce the size of the remaining milk fat particles. This prevents the milk fat from separating and floating to the surface as cream.

Packaging

• 9 The milk is pumped into coated paper cartons or plastic bottles and is sealed. The bottles or cartons are stamped with a "sell by" date to ensure that the retailers do not allow the milk to stay on their shelves longer than it can be safely stored.

• 10 They are shipped to distribution warehouses in refrigerated trailers and then on to the individual markets, where they are kept in refrigerated display cases.

Technology of fermenting industry (10Т)

The branches of industry based on using various types of fermenting refer to fermenting industry. Fermenting industry includes producing ethyl alcohol, beer, wine, yeast, acetone and butyl alcohol, food organic acid (vinegar, dairy, lemon), antibiotics and some other products.

All processes of fermenting industry are based on using vital functions of microorganisms for accumulating in the fermented means of certain substances - products of exchange. In fermenting industries yeasts are applied, mould mushrooms and bacteria for realizing fermented processes from that most essential is a process of fermentation.

The flowsheetof every fermenting industry is built so that to provide significant outcome and high quality of accepting products.

Technology of producing alcohol and liqueur-wodka productions. (11Т)

The production of alcohol consists of three basic stages:

-preparatory- to clean raw material from admixtures, prepare malt or cultures of mould mushrooms;

-basic -to boil a starch raw material, sugaring of starch, fermenting sugared mass, distillation of home-brewed beer and getting raw alcohol;

-competing- rectification.

The raw alcohol which was got on the basic stage of production cannot be used as food, because it contains magnificent harmful admixtures - fusel oil, methyl alcohol, difficult ethers. Harmful admixtures are processed during fermenting sugared mass.

The source of taste and aromatic substances is digester. More than 100 names are used and divided into 5 groups: herbs and leaves, roots and rhizomes, flowers, arboreal bark and garden-stuffs. For taste such materials(sugar, honey, acids, dyes, essential oils, food essences, guilt, cognacs) are used.

Technology of wine-making (12Т)

The real wine is produced just from grapes. The technical grades of grapes that passes for producing wine have to meet special requirements: it should accumulate sugar well, have moderate acidity, be able easy given into processing, and be ripen at different times.

White wine is prepared from grapes with the raised content of aromatic substances and acids, red wine is produced with the high content of dyes and phenolic connections.

Collected grapes are brought on crushing and pressing. For receiving champagne it is sometimes pressed by clusters. The mash following from grapes at an easy extraction without pressing and also wine was derived from it, is called - drift.

For developing white wine a mash is separated quickly from alburnum. Such technology is called processing in right way. During the first pressure drift and mash are used for preparing high-quality wine and the subsequent pressing fractions for developing ordinary wine.

During processing by a red way it is necessary to extract dyes from thin peels of grapes. For this purpose different methods are applied: heating alburnum, fermentingmash on alburnum, alcoholizingand fermenting alburnum with extraction of dyes and other methods.

Fermentation is carried out on pure culture of wine yeast or natural yeast. If it is necessary to receive dry wine then sugar is fermented completely. At developingsemi-sweet or sweet wine fermentation isstopped forcibly by different ways: alcoholizing, cooling or heating.

After finishing fermenting wine it is clarified, it is removed from yeast by transfusion. During recasting wine of one type and a gradeis mixed. The period from the ending fermenting to the first recasting is called formation of wine. For producing special wine special technological methods are used.

The received fresh wine is directed to endurance and after finishing endurance of mature wine – for pouring which is usually made on automatic lines with the minimum access of air.

Technology of brewing non-alcohol products. (13Т)

In our country at the enterprises of non-alcohol beer industry malt, beer and soft-drink kvass are developed and mineral water is widely used. Production of beer arose several millenniumago. Ancient Egyptians, Greeks, Romans and Germans prepared beer mainly from barley, wheat and other grain cereals. The beer was not tipsy as for taste and aroma people added pine sprouts and other aromatic substances. Hop began to be applied in brewing only in the IX century. In that time in Siberia people started preparing tipsy beer which then produced in Kiev and Novgorod Rus'.

The main raw materials for producing beer – malt which prepare from barley.

Production of malt, beer and soft drinks is based on transformation of vegetable raw materials with the help of the fermentative reactions. Important components of raw materials (barley, rye, corn, rice etc.)

Producing soft drinks and alcohol beverage products isn't based on fermentation, but, thus, fermented preparations and ethyl alcohol are used.

Technology of producing beer. (14-15Т)

The main raw materials for producing beer --- malt, hop, water and yeast. Malt is meant as the dried-up cereals. Generally it is barley, but other cereals are alsoused. The grade of beer depends on it.

Producing beer is occurred in some stages:

Preparing malt – growing grains of cereals, mostly, barley, drying and cleaning sprouts.

Overwriting mash – malt is crushed and mixed up with water. In this way mash acquires taste. Jam is the mix of the shredded grain products purposed for overwriting with water.

Clarifying mash – mash is pumped over in a hydroclone for sorting the insoluble remains of barley and hop.

Cooling mash – mash is pumped over in the fermentative tank. During transfering it is cooled and sated with the oxygen that is necessary forfeeding yeast.

Fermentation – when beer yeast is added in the received solution and it is fermented some weeks. In the result of fermentation the muddy drink is derived that can be a little tasting like beer.

The filtration – beer is filtered from the remains of yeast. The filtration is usually used in industrial brewing. Some methods of filtration destroy the microflora of beer and by this way it increases the date of its storage.

Pasteurization– some grades of beer are exposed to pasteurization by heating at temperature about 60-80 °C in order to increase the date of storage. It is considered that pasteurization worsens taste of drink.

Date: 2016-01-03; view: 1164