Method for converting Qula acid-method casein into chymosin casein
A technology of casein and chymosin, applied in peptide preparation methods, chemical instruments and methods, organic chemistry, etc., can solve problems such as low yield, unqualified quality, and many impurities, so as to improve utilization rate and expand application , to avoid the bad effect of coagulation
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0030] a) Dissolution Make 10kg of raw material acid-process casein into a solution with a mass concentration of 5%, adjust the pH to 5.5 with NaOH, and fully stir to dissolve;
[0031] b) Activation Add 1.0% CaCl of raw material mass to the dissolved casein 2 , stir well and adjust the temperature to 39°C;
[0032] c) Curd Add 25g of microbial rennet with an activity of 2000U / g, and the curd will appear in 17 minutes;
[0033] d) Cutting When the cut of the curd is smooth, cut the curd into 1cm 3 small pieces;
[0034] e) Inactivation After cutting, heat up to 70°C and keep stirring for 1 min;
[0035] f) Filtration After inactivation, filter to remove water, leaving the precipitate wet casein;
[0036] g) Washing Wash the filtered wet casein twice with warm water at 40°C;
[0037] h) Dehydration After washing, squeeze and dehydrate to a moisture content of 45%;
[0038] i) Granulation After dehydration, use a 30-mesh screen to granulate through a granulator;
[0039] ...
Embodiment 2
[0041] a) Dissolution Make 10kg of acid-process casein as a raw material into a solution with a mass concentration of 20%, adjust the pH to 6.0 with NaOH, and fully stir to dissolve;
[0042] b) Activation Add 1.2% CaCl of raw material mass to the dissolved casein 2 , stir well and adjust the temperature to 45°C;
[0043] c) Curd Add 25g of microbial rennet with an activity of 2000U / g, and the curd will appear in 15 minutes;
[0044] d) Cutting When the cut of the curd is smooth, cut the curd into 3cm 3 small pieces;
[0045] e) Inactivation After cutting, heat up to 60°C and keep stirring for 3 minutes;
[0046] f) Filtration After inactivation, filter to remove water, leaving the precipitate wet casein;
[0047] g) Washing Wash the filtered wet casein with warm water at 45°C for 5 times;
[0048] h) Dehydration After washing, centrifuge and dehydrate to a moisture content of 50%;
[0049] i) Granulation After dehydration, use a 30-mesh screen to granulate through a gra...
Embodiment 3
[0052] a) Dissolution Make 10kg of acid-process casein as a raw material into a solution with a mass concentration of 20%, adjust the pH to 6.5 with NaOH, and fully stir to dissolve;
[0053] b) Activation Add 1.6% CaCl of raw material mass to the dissolved casein 2 , stir well and adjust the temperature to 45°C;
[0054] c) Add vitality 5000U / g calf rennet enzyme 10g to curd, and the curd will appear in 30min;
[0055] d) Cutting When the cut of the curd is smooth, cut the curd into 3cm 3 small pieces;
[0056] e) Inactivation After cutting, heat up to 70°C and keep stirring for 3 minutes;
[0057] f) Filtration After inactivation, filter to remove water, leaving the precipitate wet casein;
[0058] g) Washing Wash the filtered wet casein with warm water at 45°C for 5 times;
[0059] h) Dehydration After washing, centrifuge and dehydrate to a moisture content of 45%;
[0060]i) Granulation After dehydration, use a 60-mesh screen to granulate through a granulator;
[00...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More