Preparation method of storage-resistant MPC powder

Abstract

The invention discloses storable MPC (Milk Protein Concentrate) powder and a preparation method thereof, relating to MPC powder and a preparation method thereof, and solving the problems that the water solubility of existing MPC powder is reduced after the existing MPC powder is stored and an improving method researched for the existing MPC powder commonly has difficulty in industrialized production. A method 1 comprises the following steps: 1, processing a cow milk sample; 2, sterilizing; 3, removing lactose and partial minerals; 4, concentrating; 5, mixing; and 6, drying. A method 2 comprises the following steps: 1, processing a cow milk sample; 2, sterilizing; 3, removing lactose and partial minerals; 4, concentrating; 5, drying; and 6, mixing. According to the storable MPC powder, by adding different types of surfactants, the trend of polymerization of protein molecules is weakened, the emulsion stability of a system is improved, and the probability of particle enlargement and water solubility characteristic reduction caused by fat precipitation is lowered. The preparation method disclosed by the invention is simple in operation, low in cost, large in capacity, and capable of realizing industrialized production; conventional equipment is adopted in the preparation method.

Description

technical field [0001] The invention relates to a preparation method of MPC powder. Background technique [0002] Milk has high nutritional value and excellent therapeutic and health effects. Milk protein concentrate powder (Milkproteinconcentrate, MPC) refers to the powdery substance obtained by removing most of the lactose and minerals from skim milk through membrane separation technology, and then spray drying. The protein content of commercially available MPC is usually 40%- 85%. MPC retains almost all the protein in milk, and also retains the natural ratio of casein to whey protein, so it has good nutritional function and development prospects. MPC has a light milk aroma, fresh creamy taste and rich nutritional value. It is often used as an ingredient to add to beverages, yogurt, cheese, meat products, baked goods, and ice cream to improve the flavor of food and increase nutritional value. , and these foods require MPC to have good water solubility, but studies have ...

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to solve the problem that the water solubility of the existing MPC powder will decrease after storage, and the improvement method of its research generally has the problem of being difficult to industrialized production, and a preparation method of the storage-resistant MPC powder is provided.