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Hypoallergenic milk protein powder and preparation method thereof

A milk protein powder, hypoallergenic technology, applied in protein food processing, animal protein processing, protein food ingredients, etc., can solve problems such as patents or literature reports on the method for reducing casein allergy, and achieve good flavor , improve the degree of reduction, improve the effect of the structure

Active Publication Date: 2015-06-24
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The current reports on the development of hypoallergenic milk protein are mainly about the method of whey protein allergen degradation, but there are no patents or literature reports on the method of reducing the allergenicity of casein in milk protein

Method used

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  • Hypoallergenic milk protein powder and preparation method thereof
  • Hypoallergenic milk protein powder and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0047] Example 1 Preparation method of hypoallergenic milk protein powder (1)

[0048] (1) Take 10 grams of concentrated milk protein powder (protein 67.2%, lactose 17.8%, fat 1.6%, moisture 4.8%), add 115 grams of water, so that the milk protein powder accounts for 8% of the mass percentage of the mixture. Hydrate for 120 min at 40°C, stir and dissolve it thoroughly to obtain a milk protein solution. Put the milk protein solution in an ultrasonic generator and treat it with ultrasonic (frequency 25kH) for 30 minutes;

[0049] (2) Add 0.1 g of compound protease (flavor protease: alkaline protease: neutral protease) to the milk protein solution after ultrasonic treatment in step (1) according to the weight percentage of 1% of the weight of the protein powder in the milk protein solution. The mass ratio is 3:2:1). Enzymatic hydrolysis is carried out at 50°C and pH 7.5 for 120 minutes; then it is kept at 95°C for 3 minutes and cooled to room temperature to obtain the lactolysis solut...

Embodiment 2

[0052] Example 2 Preparation method of hypoallergenic milk protein powder (2)

[0053] (1) Take 50 grams of concentrated milk protein powder (protein 67.2%, lactose 17.8%, fat 1.6%, moisture 4.8%), add 450 grams of water, so that the milk protein powder accounts for 10% of the mass percentage of the mixture. Hydrate for 120 min at 40°C, stir and dissolve it thoroughly to obtain a milk protein solution. Put the milk protein solution in an ultrasonic generator and treat it with ultrasonic (frequency 20kH) for 20 minutes;

[0054] (2) Add 0.6 grams of compound protease (flavor protease: alkaline protease: neutral protease) to the milk protein solution after ultrasonic treatment in step (1) at a weight percentage of 1.2% of the weight of the protein powder in the milk protein solution The mass ratio is 3:2:1), enzymatic hydrolysis is carried out at 45°C and pH 7.5 for 80 minutes; then it is kept at 95°C for 3 minutes and cooled to room temperature to obtain the lactolysis solution;

[...

Embodiment 3

[0057] Example 3 Preparation method of hypoallergenic milk protein powder (3)

[0058] (1) Take 100 grams of concentrated milk protein powder (protein 67.2%, lactose 17.8%, fat 1.6%, moisture 4.8%), add 900 grams of water, so that the milk protein powder accounts for 10% of the mass percentage of the mixture. Hydrate for 90 min at 35°C, stir and dissolve it thoroughly to obtain a milk protein solution. Put the milk protein solution in an ultrasonic generator and treat it with ultrasonic (frequency 25kH) for 30 minutes;

[0059] (2) Add 1.0 g of composite protease (flavor protease: alkaline protease: neutral protease) to the milk protein solution after ultrasonic treatment in step (1) according to the weight percentage of 1% of the weight of the protein powder in the milk protein solution. The mass ratio is 3:2:1). Enzymatic hydrolysis is carried out at 55°C and pH 7.0 for 100 minutes; then it is kept at 95°C for 3 minutes and cooled to room temperature to obtain the lactoprotein h...

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Abstract

The invention relates to hypoallergenic milk protein powder and a preparation method thereof and belongs to the field of processing of milk products. The preparation method provided by the invention comprises the following steps: by taking milk protein powder as a raw material, fully dissolving in water, then adding compound proteinase, obtaining a milk protein enzymolysis solution by using a biological enzymolysis technology, performing ultrafiltration on the milk protein enzymolysis solution through a ceramic membrane to obtain a protein solution with molecular weight of less than 10000KD, concentrating and drying to obtain the hypoallergenic milk protein powder provided by the invention. The hypoallergenic milk protein powder is whole milk protein, so that the sensitization of whey protein and casein protein is reduced, and the local flavor is good; and the hypoallergenic milk protein powder is safe to eat, has no additives and can provide the complete milk protein for people sensitive to the whey protein. The method for preparing the milk protein powder is simple and easier to realize industrial production and has huge application prospects and market values.

Description

Technical field [0001] The present invention relates to the field of dairy product processing, in particular to a method for preparing hypoallergenic milk protein powder by using milk protein as a raw material and using biological enzymatic hydrolysis technology, and the hypoallergenic milk protein powder obtained by the method. Background technique [0002] Milk allergy is a kind of allergic disease. The mechanism can be divided into immediate-type hypersensitivity and delayed-type hypersensitivity. Clinical symptoms: the skin is allergic dermatitis, the respiratory system is rhinitis and asthma, and the digestive organs are dysentery and vomiting. These symptoms may occur alone or in combination, and in severe cases may also manifest as systemic allergy or even anaphylactic shock. A large number of epidemiological studies have shown that milk protein allergy is the most common for infants and young children, and its incidence is about 2-6%. Milk allergy has become an importa...

Claims

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Application Information

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IPC IPC(8): A23J3/08A23J3/34
Inventor 罗永康
Owner CHINA AGRI UNIV
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