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Milk protein concentrate with high heat stability and preparation method thereof

A milk protein concentrate, high thermal stability technology, applied in the direction of protein composition of milk, animal protein processing, protein food composition, etc. Powder properties, preventing protein denaturation, and improving production efficiency

Active Publication Date: 2019-01-08
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the technical problem that too high temperature in the existing process for preparing milk protein concentrate will increase protein denaturation and rarely take into account the separation efficiency and protein denaturation at the same time, and provide a high thermal stability The preparation method of the milk protein concentrate

Method used

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  • Milk protein concentrate with high heat stability and preparation method thereof
  • Milk protein concentrate with high heat stability and preparation method thereof
  • Milk protein concentrate with high heat stability and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] 1) Take fresh raw milk with a protein content of 3.2% (w / w), a fat content of 3.8% (w / w), a lactose content of 4.5% (w / w), an ash content of 0.7%, and heat it to 53 Centrifugal degreasing at ℃, centrifugal speed is 9000r / min, feed rate is 98L / h, adds sodium citrate and sodium pyrophosphate in above-mentioned skim milk, the proportioning of the two is 1: 1, and total addition is 0.3% ( w / w), stirred at 53°C for 8min, with a stirring rate of 80rpm, adjusted the pH value to 5.8 with 1mol / L HCl standard solution while stirring, and sterilized at 130°C for 5s;

[0037] 2) Use a 10kDa regenerated cellulose membrane to carry out ultrafiltration of the sterilized skim milk in step 1), the ultrafiltration temperature is 15°C, and the pressure is 2×10 5 Pa, the membrane flux in the ultrafiltration process is 25L m -2 h -1 , after adding deionized water, the membrane flux is 30L m -2 h -1 ,specifically:

[0038] A. MPC40: Collect the retentate after ultrafiltration and concen...

Embodiment 2

[0043] 1) Take fresh raw milk with a protein content of 3.0% (w / w), a fat content of 3.85% (w / w), a lactose content of 4.0% (w / w), and an ash content of 0.6%, and heat it to 50 Centrifugal degreasing at ℃, centrifugal speed is 8000r / min, feed rate is 95L / h, adds sodium citrate and trisodium phosphate in above-mentioned skim milk, the proportioning of the two is 3: 7, and total addition is 0.1% ( w / w), stirred at 53°C for 5min, with a stirring rate of 50rpm, adjusted the pH value to 5.5 with 1mol / L HCl standard solution while stirring, and sterilized at 140°C for 3s;

[0044] 2) Use a 10kDa regenerated cellulose membrane to carry out ultrafiltration of the sterilized skim milk in step 1), the ultrafiltration temperature is 10°C, and the pressure is 1.5×10 5 Pa, the membrane flux in the ultrafiltration process is 20L m -2 h -1 , after adding deionized water, the membrane flux is 25L·m -2 h -1 ,specifically:

[0045] A. MPC40: Collect the retentate after ultrafiltration and ...

Embodiment 3

[0050] 1) Take fresh raw milk with protein content of 3.5% (w / w), fat content of 4.2% (w / w), lactose content of 4.95% (w / w), ash content of 0.80%, and heat to 55 Centrifugal degreasing at ℃, centrifugal speed is 10000r / min, feed rate is 100L / h, adds sodium pyrophosphate and trisodium phosphate in above-mentioned skim milk, the proportioning of the two is 4: 1, and total addition is 0.5% ( w / w), stirred at 55°C for 10min, with a stirring rate of 100rpm, adjusted the pH value to 6.0 with 1mol / L HCl standard solution while stirring, and sterilized at 135°C for 4s;

[0051] 2) Use a 10kDa regenerated cellulose membrane to carry out ultrafiltration of the sterilized skim milk in step 1), the ultrafiltration temperature is 40°C, and the pressure is 3×10 5 Pa, the membrane flux in the ultrafiltration process is 30L m -2 h -1 , after adding deionized water, the membrane flux is 35L·m -2 h -1 ,specifically:

[0052] A. MPC40: Collect the retentate after ultrafiltration and concent...

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Abstract

The invention discloses a lactoprotein concentrate with high thermal stability and a preparation method thereof The method comprises the following steps of: 1, degreasing raw milk, adding emulsified salt, wherein the mass volume percentage of the emulsified salt is 0.1-0.5%, the emulsified salt is selected from two or three of sodium citrate, sodium pyrophosphate and trisodium phosphate, and the mass ratio of the sodium citrate to the sodium pyrophosphate is 2:3-3:2, the mass ratio of the sodium citrate to the trisodium phosphate is 3:7-7:3, and the mass ratio of the sodium pyrophosphate to the trisodium phosphate is 3:2-4:1, stirring for 5-10min at the speed of 50-100r / m and the temperature of 50-55 DEG C, regulating the pH value to be 5.0-6.5, and sterilizing; evaporating to concentrate or filter washing to concentrate after ultra-filtering at the temperature of 10-40 DEG C, and spray drying. According to the preparation method of the lactoprotein concentrate, the albuminous degeneration is well prevented, and the production efficiency is improved. The prepared lactoprotein concentrate has good thermal stability at high temperatures.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to a milk protein concentrate product with high thermal stability and a preparation method thereof. Background technique [0002] Milk protein concentrates (Milk protein concentrates, MPC) refer to products with a milk protein content of 40-85% or more than 85% produced by a membrane separation method. We can call it (membrane method) milk protein concentrate, or (membrane method) milk protein concentrate. [0003] The protein mass fraction of commercialized MPC ranges from 42-85%. The protein content in MPC is higher, the lactose content is lower, and the ratio of casein and whey protein is similar to that of raw milk, which best maintains the original protein. These properties make it widely used in food processing. Due to the characteristics of high protein and low lactose in this kind of products, it is usually used to increase protein content in dairy product processing, but hig...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J1/20A23J3/08
Inventor 孙颜君郭本恒莫蓓红刘振民石春权朱培郑远荣焦晶凯凌勇飚
Owner BRIGHT DAIRY & FOOD CO LTD
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