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Method for separating and preparing whey protein powder from whey

A technology of whey protein powder and whey protein, applied in protein food ingredients, milk protein ingredients, food science, etc., can solve the problems of different values ​​of operating temperature and pressure, different centrifugation operations, etc.

Inactive Publication Date: 2016-08-31
XINJIANG TECHN INST OF PHYSICS & CHEM CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0019] The search shows that: the technology and process of whey protein fractionation and concentration using membrane technology to prepare whey protein powder, lactose and other products have been studied, and the use of ultrafiltration membrane technology and spray drying method to concentrate and prepare cheese whey protein The process research of powder has been reported, but the differences between the reported membrane concentration process conditions and the present invention are: (1) the values ​​of operating temperature and pressure are different; public report

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Collect the fresh whey produced by the herdsmen in the traditional pastoral areas of Yili and the dairy milk processing enterprises when making cheese, store it at a low temperature of 4 ℃, and use it for later use;

[0035] Filter the collected whey with a mesh sieve and gauze, separate the sundries, take the supernatant, and obtain 8000 milliliters of whey stock solution;

[0036] Add 1 mol / L CaCl to the obtained supernatant 2 12 mL / L, adjust the pH to 7.5, stir in a water bath at a temperature of 55 °C for 15 min, separate by flocculation and centrifugation, and perform microfiltration to clarify the cheese whey to obtain a whey protein solution for later use;

[0037] The obtained clarified whey protein was concentrated with a regenerated cellulose ultrafiltration membrane with a molecular weight cut-off of 10KDa, the operating conditions were temperature 25°C, pressure 0.10MPa, flow rate 35m / s, and the concentration factor was 7 times, and the first time was obtai...

Embodiment 2

[0043] Collect the fresh whey produced by the herdsmen in the traditional pastoral areas of Yili and the dairy milk processing enterprises when making cheese, store it at a low temperature of 4 ℃, and use it for later use;

[0044] Filter the collected whey with a mesh sieve and gauze, separate the sundries, take the supernatant, and obtain 10,000 milliliters of whey stock solution;

[0045] Add 1 mol / L CaCl to the obtained supernatant 2 14mL / L, adjust the pH to 7, stir in a water bath at 60°C for 18min, separate by flocculation and centrifugation, and clarify by microfiltration to obtain whey protein for later use;

[0046] The obtained clarified whey protein is concentrated with a regenerated cellulose ultrafiltration membrane with a molecular weight cut-off of 10KDa. The operating conditions are temperature 25°C, pressure 0.15MPa, flow rate 38m / s, and the concentration ratio is 5-7 times to obtain the first second whey protein concentrate;

[0047] Add deionized water to...

Embodiment 3

[0052] Collect the fresh whey produced by the herdsmen in the traditional pastoral areas of Yili and the dairy milk processing enterprises when making cheese, store it at a low temperature of 4 ℃, and use it for later use;

[0053] Filter the collected whey with a mesh sieve and gauze, separate the sundries, take the supernatant, and obtain 12000 milliliters of whey stock solution;

[0054] Add 1 mol / L CaCl to the obtained supernatant 2 16mL / L, adjust the pH to 6-7, stir in a water bath at 60°C for 20min, and clarify by flocculation centrifugation to obtain whey protein liquid, which is set aside;

[0055] The obtained clarified whey protein is concentrated with a regenerated cellulose ultrafiltration membrane with a molecular weight cut-off of 5KDa. The operating conditions are temperature 25°C, pressure 0.10MPa, flow rate 25m / s, and the concentration ratio is 6-8 times to obtain the first second whey protein concentrate;

[0056] Add deionized water to the obtained whey p...

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Abstract

The invention relates to a method for separating and preparing whey protein powder from whey. The whey used in the method is the whey waste liquid produced by traditional herdsmen in Xinjiang pastoral areas and dairy milk processing enterprises when making cheese. The whey is collected , screen filtration, flocculation centrifugation, ultrafiltration membrane concentration, adding deionized water, secondary ultrafiltration membrane concentration lactose removal, spray drying or freeze drying, cooling, sterilization, packaging, to obtain whey protein powder; the present invention and present Compared with existing technologies: use modern membrane concentration technology to separate and prepare concentrated whey twice, and use spray or freeze-drying technology to obtain whey nutritional powder, which has the advantages of retaining the original nutritional content of whey, effectively removing lactose, and improving protein At the same time, it avoids the shortcomings of traditional drying or vacuum filtration that make some compounds lose their activity. The nutritional powder can be used as people's daily health food, food, food additives, drug synergist formulations, etc.

Description

technical field [0001] The invention relates to a method for separating and preparing whey protein powder from whey. Background technique [0002] Whey generally refers to the by-product of cheese production from milk. There are many nutrients in whey, the protein content can reach 2.4%, and the lactose content can reach 4%. With the development of new technology, whey and whey protein have become food raw materials with high value and wide application. Generally speaking, milk contains 2.8% casein and 0.7% whey protein. Whey protein is more soluble and contains higher quality essential amino acids than casein. In the world of protein, whey protein is by far considered the gold standard. [0003] Cheese (cheese) is a traditional food of the Kazakhs in Xinjiang, and is in great demand. 10 kg of fresh milk can produce about 1 kg of cheese, and the rest is whey. Whey is used to regulate blood fat and lower blood sugar among the Kazak people in Xinjiang, and the effect is g...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J1/20
Inventor 阿吉艾克拜尔·艾萨热合满·艾拉阿布力米提·伊力赵永昕
Owner XINJIANG TECHN INST OF PHYSICS & CHEM CHINESE ACAD OF SCI
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