Lactalbumin drink and method for producing the same

A whey protein and beverage technology, applied in whey, dairy products, food preparation and other directions, can solve problems such as protein thermal denaturation, achieve good taste, ensure commercial sterility, and inhibit the growth of microorganisms.

Active Publication Date: 2009-01-21
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The main purpose of the present invention is to provide a beverage rich in whey protein, solve the problem of heat denaturation of wh

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1. Raw material composition of whey protein drink (based on 1000 kg product):

[0036] 40kg white sugar

[0037] Sweetener (acesulfame potassium) 0.1 kg

[0038] 16kg fructose syrup

[0039] Whey protein isolate (purchased from Denmark ARLA company, trade name DI-9213) 7 kg

[0040] Citric acid monohydrate 0.3 kg

[0041] Phosphoric acid (75wt%) 0.9 kg

[0042] Decolorized and deacidified concentrated apple juice 7.5kg

[0043] Mixed nutrients (purchased from Dutch DSM company, trade name VR02852231, main components include VD, VB1, VB3, VB6, VB12, taurine, inositol, magnesium) 2.3 kg

[0044] Food flavor 1 kg

[0045] Purified water balance

[0046] 2. The production process of whey protein beverage:

[0047] (1) Dissolving whey protein raw material: Dissolve the whey protein isolate raw material in about 20 kg of pure water with a temperature below 10°C (the alkali content in the water is not higher than 50 mg / L in terms of calcium carbonate), stir to dissolve...

Embodiment 2

[0056] 1. Raw material composition of whey protein drink (based on 1000 kg product):

[0057] 130kg white sugar

[0058] Whey Protein Isolate (DI-9213 from ARLA, Denmark) 90kg

[0059] Defoamer (emulsified silicone oil) 0.5 kg

[0060] Phosphoric acid (75wt%) 2.1 kg

[0061] Mixed nutrients (VR02852231 from DSM Netherlands) 2.3 kg

[0062] Food flavor 10kg

[0063] Purified water balance

[0064] 2. The production process of whey protein beverage protein:

[0065] (1) Dissolving whey protein raw materials: Dissolve whey protein isolate raw materials in about 300 kg of purified water with a temperature of less than 10°C (the alkali content in the water is not higher than 50 mg / L in terms of calcium carbonate), and add defoaming agent, stirred and dissolved, and stood still for more than 30 minutes to obtain a whey protein raw material solution.

[0066] (2) Dissolving sugar: dissolve white granulated sugar with about 400 kg of water at about 30°C, filter out impurities v...

Embodiment 3

[0074] 1. Raw material composition of whey protein drink (based on 1000 kg product):

[0075] Sweetener (aspartame) 0.4 kg

[0076] Whey Protein Isolate (DI-9213 from ARLA, Denmark) 13kg

[0077] Defoamer (emulsified silicone oil) 0.6 kg

[0078] Malic acid 0.3 kg

[0079] Food flavor 1 kg

[0080] Purified water balance

[0081] 2. The production process of whey protein beverage protein:

[0082] (1) Dissolving whey protein raw material: Dissolve the whey protein isolate raw material in about 150 kg of purified water at a temperature of about 25°C (the alkali content in the water is not higher than 50 mg / L in terms of calcium carbonate), and the defoamer Add it in, stir and dissolve for about 30 minutes to obtain a whey protein isolate raw material solution.

[0083] (2) Acid adjustment: Dissolve malic acid and sweetener with about 10 kg of water below 30°C to form an acid solution, add the acid solution to the whey protein isolate raw material solution to adjust the pH v...

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Abstract

The present invention relates to a lactalbumin beverage and a production method thereof. The lactalbumin beverage provided by the present invention takes the total weight of the lactalbumin beverage as the benchmark and includes 0.05 to 8 percent of lactalbumin; in addition, the lactalbumin mainly comes from raw material, whey protein isolate; the pH value of the lactalbumin beverage is 2.5 to 4.0; the sweetness is converted to the saccharinity of cane sugar with the weight content of 2 to 17 percent. The lactalbumin beverage provided by the present invention can maintain the stability within 6-month shelf life and harmonize the product taste and the stability.

Description

technical field [0001] The invention relates to a protein drink and its processing technology, in particular to a drink containing whey protein and a production method thereof. Background technique [0002] Protein is the basis of living matter and a nutrient that plays an important role in human health. Among various proteins, whey protein has high nutritional value. Whey protein is a protein extracted from milk, mainly composed of β-lactoglobulin, α-lactalbumin, bovine serum albumin, immunoglobulin, etc. Among the more than 20 kinds of amino acids contained in it, there are 8 kinds necessary for the human body Amino acid, its protein potency, biological potency and protein net utilization rate are all better than casein and soybean protein. At the same time, whey protein is rich in cysteine ​​and methionine. These sulfur-containing amino acids can maintain the level of antioxidants in the human body and try to stabilize DNA during cell division. Experiments have shown t...

Claims

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Application Information

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IPC IPC(8): A23C21/00A23L2/38A23L1/305A23L2/52A23L33/17
Inventor 苏桄宇樊启程付永刚张丽媛
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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