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A method for reducing the allergenicity of casein in milk by using high static pressure

A high static pressure, casein technology, applied in the field of milk production, to achieve the effect of short processing time, environmental friendliness, and little quality damage

Active Publication Date: 2019-03-22
SHANGHAI JIAOTONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, in the existing reports, there is no report on the application of high static pressure technology to reduce the allergenicity of milk, and in the prior art, there is only a single high static pressure treatment on the sterilization process of milk and dairy products, and There is no report on the application of cyclic high static pressure to the sterilization process of milk

Method used

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  • A method for reducing the allergenicity of casein in milk by using high static pressure
  • A method for reducing the allergenicity of casein in milk by using high static pressure
  • A method for reducing the allergenicity of casein in milk by using high static pressure

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The milk is packed in "polyamide" composite "film-polypropylene" (PA / CPP) plastic bags under aseptic conditions, and vacuum packed. Fill the high-pressure container of the high-static pressure equipment with water, and control the temperature of the circulating water system at 25°C. Put the vacuum packaging bag containing milk in the material chamber of the high static pressure equipment, under the treatment pressure of 200MPa, the treatment temperature of 25°C, the cycle of high static pressure treatment time 2×2.5min, the high static pressure boost rate of 8.3MPa / min , processed under the condition of high static pressure and depressurization time of 4s to obtain sterilized milk products. The results of the high static pressure treatment in this embodiment on the antigenicity of casein in milk are shown in Table 1; the results of the effect on the bactericidal effect of milk are shown in Table 2;

Embodiment 2

[0030] The milk is packed in "polyamide" composite "film-polypropylene" (PA / CPP) plastic bags under aseptic conditions, and vacuum packed. Fill the high-pressure container of the high-static pressure equipment with water, and control the temperature of the circulating water system at 25°C. Place the vacuum packaging bag containing milk in the material chamber of the high static pressure equipment, under the treatment pressure of 600MPa, the treatment temperature of 25°C, the cycle of high static pressure treatment time 2×2.5min, and the high static pressure boost rate of 8.3MPa / min , processed under the condition of high static pressure and depressurization time of 3s to obtain sterilized milk products. The results of the high static pressure treatment in this embodiment on the antigenicity of casein in milk are shown in Table 1; the results of the effect on the bactericidal effect of milk are shown in Table 2;

Embodiment 3

[0032]The milk is packed in "polyamide" composite "film-polypropylene" (PA / CPP) plastic bags under aseptic conditions, and vacuum packed. Fill the high-pressure container of the high-static pressure equipment with water, and control the temperature of the circulating water system at 25°C. Put the vacuum packaging bag containing milk in the material chamber of the high static pressure equipment, at a processing pressure of 200MPa, a processing temperature of 25°C, a cycle of high static pressure treatment time of 1×5min, and a high static pressure boost rate of 8.3MPa / min. Treat under the condition of high static pressure and depressurization time of 4s to obtain sterilized milk products. The results of the high static pressure treatment in this embodiment on the antigenicity of casein in milk are shown in Table 1; the results of the effect on the bactericidal effect of milk are shown in Table 2;

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Abstract

The invention discloses a method for reducing allergenicity of casein in cow milk through high hydrostatic pressure. The cow milk is packaged in a PA / CPP (polyamide composite film-polypropylene) plastic bag under a sterile operation condition and subjected to vacuum package; the vacuum package bag is put in high hydrostatic pressure equipment, and high hydrostatic pressure processing is performed at the processing temperature of 23-27 DEG C under the processing pressure of 200-600 MPa, the high hydrostatic pressure boosting rate is 8.0-8.5 MPa / min, and the high hydrostatic pressure reduction time is shorter than or equal to 4s. The high hydrostatic pressure technique is applied to reduction of allergenicity of casein in the cow milk, can effectively reduce allergenicity of casein in the cow milk, has a remarkable sterilization effect on the cow milk and can maintain the sensory quality of the cow milk. The sectional type circulating high hydrostatic pressure processing has the remarkable advantages of simple process, safety in operation, high efficiency, energy conservation, suitability for large-scale processing and production and the like, and a theoretical support is provided for production of the cow milk.

Description

technical field [0001] The invention belongs to the technical field of milk production, and in particular relates to a method for reducing casein allergy in milk by using high static pressure. Background technique [0002] Milk is rich in protein and growth factors, such as immunoglobulin and lactoferrin, which have significant antioxidant properties, can inhibit bacteria, promote the growth of brain cells, enhance physical fitness, and improve immunity. In recent years, as people around the world pay more and more attention to food safety issues, food allergies have also received widespread attention from the society. Milk is one of the eight major allergens announced by the Food and Agriculture Organization of the United Nations. According to epidemiological surveys, 2%-6% of infants and young children are allergic to milk, while the number of adults with allergies also reaches 0.1%-0.5%. Therefore, reduce milk allergy Sex matters. The main allergens in milk include case...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/14
Inventor 邓云查宝萍王丹凤胡冠蓝郑远荣刘振民
Owner SHANGHAI JIAOTONG UNIV
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