Method of extracting casein from milk and method of cleanly producing lactic acid beverage

A lactic acid beverage and casein technology, which is applied to the preparation methods of peptides, whey, chemical instruments and methods, etc., can solve the problems of difficulty in industrialization, large amount of organic solvents, environmental pollution, etc., and achieves simple and feasible reactions. The effect of shortened time and simple operation

Inactive Publication Date: 2010-03-10
NORTHWEST NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production process of the extraction method is complicated, the amount of organic solvent is large, and industrialization is difficult; the amount of hydrochloric acid and sulfuric acid used in the acid precipitation method is large, a

Method used

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  • Method of extracting casein from milk and method of cleanly producing lactic acid beverage
  • Method of extracting casein from milk and method of cleanly producing lactic acid beverage
  • Method of extracting casein from milk and method of cleanly producing lactic acid beverage

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0048] Example 1 A method for extracting casein from milk, including the following steps:

[0049] (1) Pretreatment: Filter 2500ml of fresh milk through gauze to remove dust and other impurities in the milk, and then place it in a flask and heat it to 34 in a DF-1 heat-collecting magnetic stirrer produced by Changzhou Guohua Electric Co., Ltd. ℃.

[0050] (2) Degreasing: Add boiling water with one third of the pot volume and temperature of 85-100℃ to the milk pan of the 9ND50 milk separator produced by Qinghai Agriculture and Animal Husbandry Machinery Manufacturing Co., Ltd., and accelerate to 9700 rpm, the separator is pre-heated, and then the milk obtained in step (1) is added to the milk separator for centrifugal separation at a rated speed of 9700 rpm. During the separation process, the milk basin should be kept The middle milk is not less than half a bowl, and 396g cream and 1925g skimmed milk are obtained after centrifugal separation.

[0051] (3) Sterilization: The skimmed ...

Example Embodiment

[0065] Embodiment 2 A method for extracting casein from milk, wherein:

[0066] The heating temperature in the pretreatment of step (1) is 36°C.

[0067] The sterilization of step (3) adopts heat preservation sterilization, that is, heating the skim milk to 63°C for 33 minutes.

[0068] In step (4), the dilution volume ratio of lactic acid is 1:8; the pH value is 4.6.

[0069] Others are the same as in Example 1.

[0070] A cleaning method for producing lactic acid beverages by using the remaining by-products after extracting casein from the method of extracting casein from milk, wherein:

[0071] The mass ratio of whey, cream and washing water is 19:4:15.

[0072] The heating temperature of the mixture is 65°C.

[0073] The sweetener is 2.5%, the emulsifier is 0.3%, the thickener is 0.25%, the preservative is 0.03%, the flavor is 0.04%, and the pH value reaches 5.0.

[0074] The flavor is lemon.

[0075] The sour agent is a compound sour agent of lactic acid and citric acid, and its volume ...

Example Embodiment

[0077] Embodiment 3 A method for extracting casein from milk, wherein:

[0078] The heating temperature in the pretreatment of step (1) is 38°C.

[0079] The sterilization of step (3) adopts heat preservation and sterilization, that is, heating the skim milk to 65°C for 30 minutes.

[0080] In step (4), the dilution volume ratio of lactic acid is 1:10; the pH value is 4.7.

[0081] Others are the same as in Example 1.

[0082] A cleaning method for producing lactic acid beverages by using the remaining by-products after extracting casein from the method of extracting casein from milk, wherein:

[0083] The mass ratio of whey, cream and washing water is 20:5:16.

[0084] The heating temperature of the mixture is 65°C.

[0085] The sweetener is 3.0%, the emulsifier is 0.5%, the thickener is 0.35%, the preservative is 0.05%, the flavor is 0.06%, and the pH value reaches 5.2.

[0086] The flavor is banana.

[0087] The sour agent is a compound sour agent of lactic acid and citric acid, and its v...

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Abstract

The invention relates to a method of extracting the casein from milk, comprising the following steps of pre-treating the milk, and separating and defatting the pretreated milk to obtain dilute butterand defatted milk; sterilizing and acidizing the defatted milk to obtain casein precipitate and whey; and washing, dewatering, smashing and drying the casein precipitate. The invention also provides amethod of producing lactic acid beverage by dispersing dilute butter which is obtained from the casein production into the whey through surfactant and then adding various additives. The invention hasthe characteristics of easy reaction, little power consumption, low cost, high purity of extracted casein and the like.

Description

technical field [0001] The invention relates to a method for extracting casein, in particular to a method for extracting casein from milk, and also relates to a cleaning method for producing lactic acid drinks by using the remaining by-products after casein is generated. Background technique [0002] As a fine chemical product with a wide range of uses, casein is more and more valued by people. It is mainly used in the paper industry, leather industry, wood industry, adhesives, lactic acid industry, defense industry and plastics, paints, cosmetics, and Chinese herbal medicines. Additives for analysis, fruit preservation and other industries. At the same time, casein is a kind of casein, and casein contains 8 kinds of amino acids necessary for the human body. It is a complete protein and can provide essential amino acids for the growth and development of organisms. It has high nutritional value and can promote the body's absorption of calcium and iron. [0003] With the rap...

Claims

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Application Information

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IPC IPC(8): C07K14/47C07K1/14A23C21/06A23C21/08
Inventor 查飞许云峰郭效军陈浩斌
Owner NORTHWEST NORMAL UNIVERSITY
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