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Method for producing whey beverages

A production method and whey technology, applied in whey, dairy products, applications, etc., can solve the problems of heat-sensitive protein loss and easy loss, and achieve the effect of increasing yield

Inactive Publication Date: 2012-05-30
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some of the proteins contained in whey, such as immunoglobulins, are heat-sensitive and are easily lost when heated. The traditional whey beverage processing method uses whey powder or the remaining whey from making cheese as raw materials. Relatively strong heat treatment or acidification treatment, high-intensity heat treatment was carried out again in the subsequent whey beverage production process, and even a second high-temperature sterilization was carried out, which caused great damage to the original heat-sensitive protein of whey. Loss, the loss rate is about 40%-90%

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Recipe 1

[0022] ingredient name Amount added % Amount added (kg / ton) Fresh Milk Film Separation Whey 99.9% 999kg white sugar 0% 0kg pectin 0.05% 0.5kg lactose hydrolase 0.05% 0.5kg

[0023] A. Inspect and purchase raw milk according to GB / T 6914-1986 "Fresh Milk Purchasing Standard".

[0024] B. Centrifuge and purify the accepted raw milk at 8°C at a speed of 3000rpm for 1 second to remove impurities from the raw milk so that the degree of impurities is ≤2PPM.

[0025] C. At 10°C, use an ultrafiltration membrane with a pore size that can pass through 10,000 Dalton molecules to filter and purify raw milk, the transmembrane pressure is 1.0 bar, and the ratio of the retentate to the permeate is 0.8.

[0026] D. Add lactose hydrolase to the whey obtained after ultrafiltration at 35° C. to hydrolyze the lactose in the whey for 2 hours.

[0027] E. Perform membrane filtration sterilization on the 90% whey obtained after hyd...

Embodiment 2

[0034] Recipe 2:

[0035] ingredient name Amount added % Amount added (kg / ton) Fresh Milk Film Separation Whey 100% 949.3kg white sugar 2% 2kg pectin 0.3% 2kg essence 0.005% 0.5kg lactose hydrolase 0.075% 0.75kg

[0036] A. Inspect and purchase raw milk according to GB / T 6914-1986 "Fresh Milk Purchasing Standard".

[0037] B. Centrifuge and purify the raw milk at a speed of 4000 rpm at 25°C for 0.2 seconds to remove impurities from the raw milk so that the degree of impurities is ≤2PPM.

[0038] C. At 20°C, use an ultrafiltration membrane with a pore size capable of passing small molecules of 10,000 Daltons to filter and purify the treated raw milk, the transmembrane pressure is 1.5 bar, and the ratio of the retentate to the permeate is 1.2.

[0039] D. Add lactose hydrolase to the whey obtained after ultrafiltration at 38° C. to hydrolyze the lactose in the whey for 2.5 hours.

[0040] E. Perform membrane filtration s...

Embodiment 3

[0047] Recipe 3:

[0048] ingredient name Amount added % Amount added (kg / ton) Fresh Milk Film Separation Whey 92% 920kg white sugar 7.1% 71kg pectin 0.6% 0.6 kg essence 0.2% 0.2kg lactose hydrolase 0.1% 0.1kg

[0049] A. Inspect and purchase raw milk according to GB / T 6914-1986 "Fresh Milk Purchasing Standard".

[0050] B. Centrifuge and purify the raw milk at a speed of 7600 rpm at 35°C for 0.02 seconds to remove impurities from the raw milk so that the degree of impurities is ≤2PPM.

[0051] C. At 30°C, use an ultrafiltration membrane with a pore size of 10,000 Daltons to filter the raw milk after cleaning the milk, the transmembrane pressure is 2.5bar, and the ratio of the retentate to the permeate is 1.2.

[0052] D. Add lactose hydrolase to the whey obtained after ultrafiltration at 40° C. to hydrolyze the lactose in the whey for 3 hours.

[0053] E. Perform membrane filtration sterilization on the 90% whey obtaine...

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PUM

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Abstract

A method for producing whey beverages mainly includes: A, checking raw whey; B, purifying the raw whey; C, using an ultrafiltration membrane to filter the raw whey purified in the step B to obtain whey; D, adding lactose hydrolase into the whey obtained in the step C for hydrolysis; E, subjecting part of the whey hydrolyzed in the step D to membrane filtration and bacteria removal; F, adding ingredients into part of the whey, which is hydrolyzed in the step D but not subjected to membrane filtration and bacteria removal in the step D; G, sterilizing the whey processed in the step F at a high temperature prior to cooling; and H, mixing liquor obtained in the step E and liquor obtained in the step G. The content of heat-sensitive substances in the whey beverages produced by the method is high in retention rate, and the yield is increased.

Description

technical field [0001] The invention relates to a method for producing whey beverage, in particular to a method for producing whey beverage by using membrane filtration to process raw milk. Background technique [0002] Whey contains useful substances such as protein, carbohydrates, inorganic salts, and vitamins. Whey protein has certain medicinal properties and can be used in food and beverages after pretreatment. Some of the proteins contained in whey, such as immunoglobulins, are heat-sensitive and are easily lost when heated. The traditional whey beverage processing method uses whey powder or the remaining whey from making cheese as raw materials. Relatively strong heat treatment or acidification treatment, high-intensity heat treatment was carried out again in the subsequent whey beverage production process, and even a second high-temperature sterilization was carried out, which caused great damage to the original heat-sensitive protein of whey. Loss, the loss rate is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C21/00
Inventor 任宪峰杨永龙张杰生庆海刘卫星
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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