Milk peptide preparation method

A lactose and lactase technology, applied in animal protein processing and other directions, can solve the problems of easy deterioration of enzymolysis solution, long enzymolysis time and complicated process, and achieve the effects of advanced composite protease, low product cost and high yield.

Inactive Publication Date: 2008-05-28
黄磊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] 1. Both fresh milk and whole milk powder contain cream, which is not processed in the above-mentioned patented technology, but in the actual process, if the cream is not separated, the enzymatic solution will be difficult or impossible to filter;
[0011] 2. The above-mentioned patented technology is cumbersome, and the enzymatic hydrolysis time is too long, which is easy to cause pollution
The patent uses single enzyme hydrolysis for 2-4 hours first, adding the enzyme in

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 100 kg of fresh milk, 3.2 kg of cream and 96.7 kg of skimmed milk are obtained through the milk cleaning machine. Heat the skim milk to 37°C, add lactase 100u, stir intermittently, hydrolyze for 2 hours, raise the temperature to 45°C, use 10% sodium hydroxide liquid to adjust the pH of the system to 8.0, add special compound protease for milk peptide (Ningxia Yinchuan Suoran Biotechnology Research and production of the research center) 0.3kg, stir intermittently for 3 hours, heat up to 90°C to inactivate the enzyme for 15 minutes, cool down to 60°C, add 600g of activated carbon and stir for 40 minutes to decolorize, filter while hot, filter cloth model 3927 (5× 5), wash the plate frame with a small amount of hot water to obtain 113kg of clear liquid. Concentrate to 22.5kg with a single-effect falling film evaporator, with a solid content of about 40%, and keep the temperature at 65°C. Heat 3.3kg of the above-mentioned fresh cream to 65°C, add 0.387kg of sucrose fatty a...

Embodiment 2

[0035] 100kg of milk powder is made into 1000kg of 10% emulsion with 900kg of pure water, and 31.8kg of cream and 968.2kg of skimmed milk are separated with a milk purifier. Heat skim milk to 40°C, add lactase 2000u, stir slowly for 2.5 hours to hydrolyze, heat up to 48°C, use 15% sodium hydroxide liquid to adjust the pH of the system to 8.5, add 3.5kg of milk peptide special compound protease, stir slowly Enzymolysis for 3.5 hours, heat up to 95°C to inactivate the enzyme for 10 minutes, cool down to 65°C, add 10kg of diatomaceous earth and stir for 50 minutes to decolorize, filter while hot, the filter cloth type is 3927 (5×5), use a small amount of hot water Wash the plate frame on the top to get 1100kg of clear liquid, use falling film double-effect evaporator to concentrate to about 210kg, solid content is about 45%, spray dry, and the temperature of the imported hot air is 148 ℃, and the powder is collected with sterile cold air to cool, cyclone Separation and aseptic co...

Embodiment 3

[0037]Fresh milk 1000kg, milk powder 200kg. Milk powder is dissolved into 15% emulsion 1333kg with pure water, adds fresh milk and mixes, and separates with milk purifier to obtain cream 95.5kg, skimmed milk 2333kg. Heat the skim milk to 41°C, add 3500 u of lactase, stir intermittently for 3 hours for hydrolysis, raise the temperature to 50°C, adjust the pH to 8.5 with 10% sodium hydroxide, add 11kg of milk peptide-specific compound protease, and stir intermittently for 4 hours. Heat up to 98°C to inactivate the enzyme for 10 minutes, cool down to 70°C, add 25kg of activated clay, stir and decolorize and refine for 60 minutes, filter while it is hot, the filter cloth type is 3927 (5×5), wash the plate frame with a small amount of hot water Filter cloth and charcoal residue to get clear liquid 2450kg, concentrate about 420kg with falling film three-effect evaporator, solid content about 50%. Take 210kg of concentrated solution and keep it warm at 70°C. Take 47.75kg of cream, ...

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PUM

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Abstract

The invention relates to a preparation method of milk peptides and a technique process thereof is that butter in raw milk is first separated from skimmed milk which is then treated with hydrolysis, enzymolysis, bleaching, filtering and concentration; hydrolysate and butter are next treated with complex formulation or not according to customer needs of customer to produce the milk peptide I and the milk peptide II. Raw materials of the invention are easy to be obtained and made full use of; the technology and special composite protease are advanced; in addition, the invention has the advantages of high-yield of milk peptides, low cost and good quality of products and is easy to be popularized by manufacturers. The milk peptides prepared by the method of the invention can be widely used for infant milk powder, dairy products for groups of people who have lactose intolerance, dairy products for special groups, food enhancers, etc.

Description

technical field [0001] The invention relates to the field of biological products, in particular to a method for preparing milk peptides. Background technique [0002] Milk contains 3.0-3.5% protein, among which casein (CN) has the highest content, accounting for 80% of the total protein. There are four main types of casein, namely alpha s1 -, α s2 , β and K-CN, the ratio is 3.9:1:3.6:1.3. [0003] Breast milk is an ideal food for infants. It not only fully meets the nutritional needs of infants' early growth and development, but also gives infants certain immunity. However, insufficient breast milk or no breast milk is an objective fact. Therefore, for the healthy growth of these infants, taking cow's milk as the infant formula of main raw material imitating mother's milk composition arises at the historic moment. [0004] As we all know, the content ratio of casein and whey protein in bovine milk is 80:20, while the content ratio of casein and whey protein in human mil...

Claims

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Application Information

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IPC IPC(8): A23J3/08A23J3/34
Inventor 黄磊
Owner 黄磊
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