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Preparing method for concentrated milk protein powder used for producing semitransparent and transparent milk beverages

A technology of transparent milk beverage and concentrated milk protein, which is applied in the direction of milk protein composition, protein food composition, application, etc., can solve the problems of limited application, achieve the effect of small protein properties, increase protein content, and strong controllability Effect

Inactive Publication Date: 2015-12-02
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The protein composition of MPC is almost the same as that of milk, mainly containing casein and whey protein, which has high nutritional value, but due to its milky white color close to that of milk after reconstitution, its application in transparency and translucency is limited. Application in milk beverage

Method used

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  • Preparing method for concentrated milk protein powder used for producing semitransparent and transparent milk beverages
  • Preparing method for concentrated milk protein powder used for producing semitransparent and transparent milk beverages

Examples

Experimental program
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Effect test

Embodiment example 1

[0019] A kind of use skim milk as raw material, utilize strong acid type cation exchange resin to decalcify the method for reducing the solution turbidity after MPC redissolving, its specific process steps are as follows:

[0020] Take 240L of commercially available pasteurized degreasing, and use polyethersulfone ultrafiltration membrane with a molecular weight cut-off of 10,000MWCO to treat it. The ultrafiltration temperature is 35°C. Concentrate 4 times to obtain 60L retentate. The retentate had a solids content of 12% and a pH of 6.8. Add 2.5-6 kg of strong acid cation exchange resin Amberlite SR1LNa, conduct ion exchange treatment at room temperature for 2 hours, the pH value is 7.3-7.7, and adjust the pH to 6.8. Falling film evaporation was performed below 70°C to a solids content of 20%. Finally, the decalcified MPC dry powder was obtained by spray drying at an inlet temperature of 175°C and an outlet temperature of 75°C. The final decalcification rate can reach 40-9...

Embodiment example 2

[0025] A kind of whole milk is used as raw material, utilizes strong acid type cation exchange resin to decalcify the method for reducing the solution turbidity after MPC reconstitution, and its specific process steps are as follows:

[0026] After removing fat from 500L fresh whole milk, it is treated with a polyethersulfone ultrafiltration membrane with a molecular weight cut-off of 10,000MWCO. The ultrafiltration temperature is 35°C. Once concentrated 5 times, 100L retentate was obtained. The retentate had a solids content of 15% and a pH of 6.8. Add 4 kg of strong-acid cation exchange resin Amberlite SR1LNa to treat at room temperature for 3 hours, the pH value is 7.4, and adjust the pH to 6.8. Falling film evaporation was carried out below 70°C to a solids content of 22%, and finally spray dried at 175 / 80°C. The final decalcification rate can reach 40%, and the turbidity is 14% (2% solution).

Embodiment example 3

[0028] A kind of reconstituted skim milk powder is used as raw material, utilizes weak acid type cation exchange resin to decalcify the method for reducing the solution turbidity after MPC reconstitutes, and its specific process steps are as follows:

[0029] Take 24kg of commercially available skim milk powder and redissolve it in 240L of deionized water to prepare a milk powder solution with a solid content of 10% (w / v), stir in a constant temperature water bath at 50°C for 1 hour, and homogenize twice under a homogenizing pressure of 28Mpa. Treated with a polyethersulfone ultrafiltration membrane with a molecular weight cut-off of 10,000MWCO, and the ultrafiltration temperature was 40°C. After one ultrafiltration and three diafiltrations, the first three concentration times were 3 times, and the last concentration was 4 times to obtain 60L of retentate. The pH of the retentate was 6.9. Add 2kg of weak acid type cation exchange resin DuoliteResinC433 for 2.5h, the pH value i...

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Abstract

The invention relates to a preparing method for concentrated milk protein powder used for producing semitransparent and transparent milk beverages. The preparing method includes the steps that after a concentrated milk protein solution is decalcified, the pH value is adjusted until the solution is neutral, and then the decalcified concentrated milk protein powder is prepared through evaporation, concentration and spray drying. The preparing method has the advantages that two kinds of cation exchange resin used in the preparing method are different in decalcification efficiency and suitable for low-intensity decalcification and high-intensity decalcification respectively; the water redissolving transparency of the concentrated milk protein powder obtained after decalcification is remarkably improved along with increase of the decalcification rate, the concentrated milk protein powder can serve as a basic material of the semitransparent and transparent milk beverages, preferably, the concentrated milk protein powder with the decalcification rate of 40-60% is selected to produce the semitransparent milk beverage, and the concentrated milk protein powder with the decalcification rate of 60-90% is selected to produce the transparent milk beverage.

Description

technical field [0001] The invention relates to a method for preparing concentrated milk protein powder for producing translucent and transparent milk beverages, belonging to the field of milk powder processing. Background technique [0002] Milk drinks are fermented or non-fermented products made from fresh milk or milk protein powder. They have good nutritional and sensory properties, are favored by consumers, and occupy a large share in the soft drink market. According to different acidification forms, milk beverages can be divided into fermented and blended milk beverages. With the improvement of consumers' health awareness and the rapid development of the milk beverage market, the development of new milk beverages has become one of the important ways to open up new markets for milk beverages. [0003] Translucent and transparent milk drinks are a new type of milk drinks with good sensory properties. They are favored by consumers abroad and enjoy the reputation of "milk...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/20
Inventor 周鹏徐雨婷刘大松胡锦华陆乃彦
Owner JIANGNAN UNIV
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