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Preparation method of alpha-lactalbumin-rich whey

A lactalbumin and whey technology, which is applied in the field of dairy product processing and preparation, can solve the problems of difficult large-scale production, lack of whey resources, and low feasibility, and achieve large-scale industrial production, low production cost, and low production cost. simple effect

Active Publication Date: 2011-06-15
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the development status of my country's dairy industry is that the output of casein products such as cheese is very small, and whey resources are very scarce. Restricted, it is difficult to form large-scale production, and the feasibility is not high

Method used

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preparation example Construction

[0029] The preparation method of the whey rich in α-lactalbumin provided by the present invention may comprise the following specific steps:

[0030]Using fresh milk as raw material, preheating to 35-50°C, removing milk fat with a milk fat separator, and preparing skim milk, the fat content of which is less than 0.5% by weight;

[0031] Adjust the pH value of the skim milk to 4.8-7.0, then rapidly heat it to 70-98°C and keep it warm for about 2-25 minutes for heat treatment;

[0032] Cool the heat-treated skim milk to below 40°C; a faster cooling method than natural cooling can be used, such as circulating cooling through tap water;

[0033] Add rennet (10000-100000U / 100mL based on the volume of skim milk) and calcium chloride (0.005-0.1g / 100mL) to the cooled skim milk for enzymatic coagulation treatment to obtain casein curd and whey (that is, whey rich in α-lactalbumin), wherein the pH value of the enzymatic coagulation treatment can be controlled to the pH value of the hea...

Embodiment 1

[0038] Get fresh milk and skim it to obtain skimmed milk with a fat content of 0.15% by weight;

[0039] Adjust the pH value of the skim milk to 5.8, and heat-treat it at 85°C for 16 minutes;

[0040] Place the heat-treated skim milk in circulating tap water and cool it down to below 40°C;

[0041] Add rennet (rennet from microorganisms or plants) to the cooled skim milk in an amount of 50000U / 100mL, and add 0.02g / 100mL calcium chloride at the same time, and carry out enzymatic coagulation treatment at 42°C for 30min , the amount added is based on the volume of skim milk;

[0042] The curd and whey obtained after enzymatic coagulation were separated by centrifugation to obtain whey rich in α-lactalbumin, wherein the concentration ratio of α-lactalbumin to β-lactoglobulin was 3.32.

[0043] The obtained liquid whey can be directly used in the production of formula milk powder and the like.

Embodiment 2

[0045] Get fresh cow's milk, skim to obtain the skimmed milk that fat content is 0.03wt%;

[0046] Adjust the pH value of the skim milk to 5.2, heat treatment at 75°C for 22 minutes;

[0047] Rapidly cool the heat-treated skim milk to below 40°C;

[0048] Add rennet (rennet from microorganisms or plants) to the cooled skim milk in an amount of 30000U / 100mL, and add 0.04g / 100mL calcium chloride at the same time, and carry out enzymatic coagulation treatment at 39°C for 25min , the amount added is based on the volume of skim milk;

[0049] The curd and whey obtained after enzymatic coagulation are separated by centrifugation to obtain whey rich in α-lactalbumin, wherein the concentration ratio of α-lactalbumin to β-lactoglobulin is 2.87.

[0050] Further, by concentrating the α-lactalbumin-rich whey and then spray-drying, the α-lactalbumin-rich whey powder is obtained.

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Abstract

The invention relates to a preparation method of alpha-lactalbumin-rich whey. The method comprises the following steps of: carrying out heat treatment on skim milk and then separating casein through enzyme coagulation treatment. Through heating the skim milk, the alpha-lactalbumin and beta-lactoglobulin are respectively denaturized, the proper denaturation degree can be reached through controlling heating conditions, and meanwhile the beta-lactoglobulin is agglomerated on casein micelles to the greatest extent; and through the enzyme coagulation treatment, such as adding rennin to the skim milk and the like, the casein enzyme coagulation can be ensured so as to realize the separation of the alpha-lactalbumin from the beta-lactoglobulin agglomerated on the casein. The concentration ratio of the alpha-lactalbumin to the beta-lactoglobulin in the whey obtained by adopting the method can be improved to 2-4 from about 0.3 of raw milk, therefore, the alpha-lactalbumin enrichment is realized to a greater degree.

Description

technical field [0001] The invention relates to a method for preparing whey, in particular to a method for preparing whey rich in α-lactalbumin, and belongs to the field of dairy product processing and preparation. Background technique [0002] When designing infant formula milk, in order to adjust the ratio of casein and whey protein, a large amount of whey or whey powder is often added, but β-lactoglobulin in whey or whey powder is the main component that causes allergies in infants , and α-lactalbumin acts as a regulator of galactosyltransferase, which can catalyze the synthesis of lactose from glucose in breast cells, and contains a high proportion of tryptophan and cysteine, and tryptophan acts as a neurotransmitter 5- The precursor of serotonin plays an important role in conscious behavior and sleep status, and cysteine ​​is not only a component of glutathione, but also a precursor for the synthesis of taurine. Therefore, the research on α-lactalbumin in milk and The ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C21/00
Inventor 闫序东王彩云云战友尹睿杰
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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