Method for preparing lactalbumin hydrolysate by utilizing yak milk

A technology of hydrolyzed milk protein and yak milk, which is applied in the processing field of yak milk hydrolyzed milk protein

Active Publication Date: 2011-08-17
无锡市赛尔百灵生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to overcome the defects of existing yak milk utilization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for preparing hydrolyzed milk protein from yak milk, the steps are as follows:

[0020] (1) Degreasing: Using fresh yak milk as raw material, use a degreasing machine to degrease at a speed of 3000-4000r / min, centrifuge for 25-35min, filter out the precipitate, and collect the supernatant;

[0021] (2) Preparation of rennet casein: Add calcium chloride with a concentration of 0.01-0.02mol / L to the degreased yak milk in step (1), adjust the pH to 5.5-6, and then place it at 39-41°C Incubate in a water bath for 25-35 minutes, the weight-volume ratio of calf rennet in yak milk is 0.001% (that is, add 1 g of calf rennet to 100,000 ml of milk), stir to make yak milk coagulate to obtain rennet cheese white;

[0022] (3) Dry the rennet casein in (2) in a vacuum drying oven at 60-70°C for 4-6 hours, and grind to a particle size of 200 mesh;

[0023] (4) Weigh the rennet casein in step (3), dissolve the rennet casein in water with a pH of 10.0 at a concentration of 6%...

Embodiment 2

[0031] A method for preparing hydrolyzed milk protein from yak milk, the steps are as follows:

[0032] (1) Degreasing: Using fresh yak milk as raw material, use a degreasing machine to degrease at a speed of 3000-4000r / min, centrifuge for 25-35min, filter out the precipitate, and collect the supernatant;

[0033] (2) Preparation of rennet casein: add calcium chloride with a concentration of 0.01-0.02mol / L to the degreased yak milk in step (1), adjust the pH to 6.0-6.5, and then place it at 35-40°C Incubate in a water bath for 25-35 minutes, the weight-volume ratio of calf rennet in yak milk is 0.0005% (that is, add 0.5 g calf rennet to 100,000 ml of milk), stir to make yak milk coagulate to obtain rennet casein;

[0034] (3) Dry the rennet casein in (2) in a vacuum drying oven at 60-70°C for 4-6 hours, and grind to a particle size of 200 mesh;

[0035] (4) Weigh the rennet casein in step (3), dissolve the rennet casein in water with a pH of 9.0 at a concentration of 4%, hea...

Embodiment 3

[0043] A method for preparing hydrolyzed milk protein from yak milk, the steps are as follows:

[0044] (1) Degreasing: Using fresh yak milk as raw material, use a degreasing machine to degrease at a speed of 3000-4000r / min, centrifuge for 25-35min, filter out the precipitate, and collect the supernatant;

[0045] (2) Preparation of rennet casein: add calcium chloride with a concentration of 0.01-0.02mol / L to the degreased yak milk in step (1), adjust the pH to 6.1-6.4, and then place it at 41-45°C Incubate in a water bath for 25-35 minutes, the weight-volume ratio of calf rennet in yak milk is 0.0015% (that is, add 1.5 g of calf rennet to 100,000 ml of milk), stir to make yak milk coagulate to obtain rennet casein;

[0046] (3) Dry the rennet casein in (2) in a vacuum drying oven at 60-70°C for 4-6 hours, and the crushed particle size is 180 mesh;

[0047](4) Weigh the rennet casein in step (3), dissolve the rennet casein in water with a pH of 11.0 at a concentration of 6%,...

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PUM

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Abstract

The invention provides a method for preparing lactalbumin hydrolysate by utilizing yak milk, and belongs to the field of milk product processing. The method for preparing the lactalbumin hydrolysate finished product comprises the following steps: degreasing the yak milk, preparing rennet casein, baking and crushing; hydrolyzing, inactivating enzyme, purifying, concentrating, drying and carrying out other steps. The method for preparing the lactalbumin hydrolysate has the advantages of short time as well as mild reacting condition, complete hydrolysis and high hydrolyzing rate by using bienzyme hydrolysis compared with acid and alkali hydrolysis.

Description

technical field [0001] The invention relates to the processing of milk products, in particular to a processing method of yak milk hydrolyzed milk protein. Background technique [0002] In foreign countries, only two American companies, Gibco and Hyclone, use milk to produce hydrolyzed milk protein, and their products are exported to Europe, the United States, Asia and other countries. The domestic production of hydrolyzed milk protein is blank, and almost all scientific research and production users rely on imported products, which are expensive and greatly increase operating costs. Moreover, the traditional process of hydrolyzing milk uses strong acid and strong base to hydrolyze casein. On the one hand, acid and base are chemical substances, which cause certain environmental pollution. , low hydrolysis rate, high failure rate. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the defects of existing yak milk u...

Claims

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Application Information

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IPC IPC(8): A23J1/20
Inventor 冯玉萍李明生乔自林冯若飞令世鑫马忠仁
Owner 无锡市赛尔百灵生物技术有限公司
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