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Desalting method of whey powder

A technology of whey powder and desalination, which is applied in the direction of whey, dairy products, applications, etc., and can solve problems such as impacts that have not been paid attention to

Active Publication Date: 2012-11-21
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Domestic research started relatively late, and the current research focus is still on exploring the process conditions of desalination, improving the desalination rate and protein yield. Regarding the powder dissolving process, the commonly used hot water is dissolved and then directly electrodialysis or ion exchange desalination, that is, dissolving powder The impact of the results on desalination has not yet been addressed

Method used

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  • Desalting method of whey powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] The raw material is sweet whey powder purchased from a company in Canada, and the detection indexes of the sweet whey powder are as follows.

[0062] Sensory indicators:

[0063] project

Detection Indicator

color

Uniform light yellow

taste and smell

It has the taste and smell that whey powder should have, without sour and peculiar smell

organizational status

dry, uniform powder

thermal stability

After mixing 34 grams of powder with 250 ml of water, heating at 90 degrees, there will be flocculent precipitation

[0064] Physical and chemical indicators:

[0065] project

Detection Indicator

Detection method

Moisture %

2.16

GB / T5413.8

Total protein%

13.19

GB / T5413.1

non-protein nitrogen

0.48

---------

Fat%

0.72

GB / T5413.3

Lactose%

77.04

Algorithm

Ash %

6.89

GB / T5413.7

Acidity (l...

Embodiment 2

[0085] The raw material is sweet whey powder purchased from a company in the United States, and the testing indicators are as follows.

[0086] Sensory indicators:

[0087] project

standard

color

Uniform light yellow

taste and smell

It has the taste and smell that whey powder should have, without sour and peculiar smell

organizational status

dry, uniform powder

thermal stability

After mixing 34 grams of powder with 250 ml of water, heating at 90 degrees, there will be flocculent precipitation

[0088] Physical and chemical indicators:

[0089] project

standard

Detection method

Moisture %

2.07

GB / T5413.8

Total protein%

13.01

GB / T5413.1

non-protein nitrogen

0.45

---------

Fat%

0.79

GB / T5413.3

Lactose%

76.72

Algorithm

Ash %

7.41

GB / T5413.7

Acidity (lactic acid)%

0.12

GB / T541...

Embodiment 3

[0108] The raw material is sweet whey powder purchased from a company in the United States, and the testing indicators are as follows.

[0109] Sensory indicators:

[0110] project

standard

color

Uniform light yellow

taste and smell

It has the taste and smell that whey powder should have, without sour and peculiar smell

organizational status

dry, uniform powder

thermal stability

After mixing 34 grams of powder with 250 ml of water, heating at 90 degrees, there will be flocculent precipitation

[0111] Physical and chemical indicators:

[0112] project

standard

Detection method

Moisture %

2.58

GB / T5413.8

Total protein%

12.64

GB / T5413.1

non-protein nitrogen

0.41

---------

Fat%

0.82

GB / T5413.3

Lactose%

76.5

Algorithm

Ash %

7.46

GB / T5413.7

Acidity (lactic acid)%

0.10

GB / T5413...

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Abstract

The invention provides a technical method which uses sweet whey powder (saliferous whey powder) as a raw material to desalt whey. The method comprises the following steps of: dissolving saliferous whey powder into saliferous whey liquid; desalting the saliferous whey liquid into desalted whey liquid by using an ion exchange method, a nanofiltration method and an electrodialysis method, wherein a process for dissolving the saliferous whey powder into the saliferous whey liquid comprises the following steps of: slowly adding the saliferous whey powder into water at the temperature of 10-20 DEG C; mixing whey liquid with mass concentration of 6-20 percent; then, rising the temperature to 25-60 DEG C; continuously stirring and heating; controlling heating-up time as 0.5-1 hour; and obtaining the saliferous whey liquid which can be desalted. By feeling a power dissolving technology and a desalting technology, the produced desalted whey powder has low salt content and good thermal stability, thereby replacing imported desalted whey powder.

Description

technical field [0001] The invention relates to a method for desalting whey powder, belonging to the technical field of dairy processing. Background technique [0002] According to the fifth national census, there are 69 million people aged 0-3 in China, and about 17 million people are born every year. The huge consumer group of newborns breeds a huge market space for infant formula milk powder in China. As the one-child policy controls the number of children in Chinese families, more and more parents pay more attention to the investment in children's physical health and intellectual development. The consumption of infant formula milk powder in the Chinese market is increasing at a rate of 15% every year, and is also increasing. There will be more room for development. [0003] The growing market will inevitably lead to fierce competition. At present, there are about 1,500 large and small dairy production enterprises in my country. Encouraged by the good prospects of the i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C21/00
Inventor 杨吉武王福和刘彪杨宇李威
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD