Method for improving solubility of concentrated protein powder by means of fatty acid combination or by removing calcium in casein micelle

A casein glue and milk protein concentration technology, applied in the field of milk powder processing, can solve the problems of poor rehydration, low MPC solubility index, etc., achieve easy preservation, improve storage stability and texture and other properties, and the process operation is green and simple. Effect

Inactive Publication Date: 2016-05-25
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problems of low solubility index and poor rehydration of MPC, the present invention provides a method for improving the solubility of concentrated milk protein by combining fatty acids or removing calcium

Method used

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  • Method for improving solubility of concentrated protein powder by means of fatty acid combination or by removing calcium in casein micelle
  • Method for improving solubility of concentrated protein powder by means of fatty acid combination or by removing calcium in casein micelle
  • Method for improving solubility of concentrated protein powder by means of fatty acid combination or by removing calcium in casein micelle

Examples

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Effect test

Embodiment example 1

[0024] A kind of is with MPC485 as raw material, utilizes the method that ricinoleic acid combines calcium to improve MPC485 dissolubility, and its concrete processing steps are as follows:

[0025] Example 1: Take 500g of commercial concentrated milk protein MPC485 and rehydrate, adjust the pH of the solution to 7.0, and then add 78.7g of ricinoleic acid and ultrapure water to a total mass of 3.6kg at 50°C in a constant temperature shaking water bath for 1 hour, stir well, and pre-homogenize After massaging for 2 minutes, homogenize continuously for 4 times in an ultra-high pressure homogenizer with a homogenization pressure of 28Mpa, and finally spray dry at 105°C / 65°C. In addition, MPC485 was prepared from a solution without ricinoleic acid as a control group. In order to ensure the repeatability of the process, each type of solution was paralleled once, and the microstructure of the two milk powders obtained was characterized by laser confocal images ( figure 1 ), where f...

Embodiment example 2

[0027] A method for improving the solubility of milk powder by using fresh milk as a raw material through decalcification of oleic acid, the specific process steps are as follows:

[0028] Take 1L of commercially available fresh milk as the raw material, adjust the pH of the solution to 7.0, add 5.8g of oleic acid in a constant temperature shaking water bath at 50°C for 1 hour, stir evenly, pre-homogenize for 2 minutes, and then homogenize continuously for 4 times in an ultra-high pressure homogenizer. The homogeneous pressure is 28Mpa, and it is finally spray-dried at 105°C / 65°C. In addition, the fresh solution without adding oleic acid was used as the control group, and the decalcification rate reached 24.4%.

Embodiment example 3

[0030] A method for improving the solubility of milk powder by using commercially available whole milk as a raw material and utilizing linoleic acid decalcification, the specific process steps are as follows:

[0031] Take 1L of commercially available fresh whole fat as raw material, adjust the pH of the solution to 7.0, add 35g of linoleic acid in a constant temperature shaking water bath at 50°C for 1 hour, stir evenly, pre-homogenize for 2 minutes, and then homogenize continuously for 4 times in an ultra-high pressure homogenizer , the homogeneous pressure is 28Mpa, and finally it is spray-dried at 105°C / 65°C. In addition, the fresh solution without adding linoleic acid was used as the control group, and the decalcification rate reached 30%.

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Abstract

The invention relates to a method for improving solubility of concentrated protein powder by means of the fatty acid combination or by removing calcium in casein micelle. Fatty acid is added into a raw material dairy product to reduce a pH value of protein, calcium in the casein micelle is combined or removed, and spray drying is carried out to obtain the concentrated protein powder rich in functional fatty acid; fatty acid calcium and a protein solution can also be separated by means of simple centrifugal operation, and the protein solution is dried in a spray mode to obtain the concentrated protein powder partially decalcified. The method has the advantages that the production process is simple and free of pollution; functional milk powder is rich in beneficial fatty acid, after being partially decalcified, the protein solubility is good, and storage stability is high; the concentrated milk protein powder is decalcified partially (10-30%), and nutritional value and functionality of milk protein are retained, and solubility is improved; the two products can be used for producing high-protein food such as liquid milk beverages, yoghourt, cheese and nutrition bars; fatty acid calcium obtained by means of centrifugal separation can be applied to feed processing.

Description

technical field [0001] The invention relates to a method for combining or removing calcium in casein micelles by fatty acids and improving the dissolution stability of concentrated milk protein powder, which belongs to the field of milk powder processing. Background technique [0002] Milk protein is widely used as an important protein ingredient in the food processing industry due to its good nutritional and functional properties. With the development of food processing technology, the types of dairy protein products continue to increase. Among them, concentrated milk protein is a relatively new type of protein ingredient, which is obtained from skim milk after ultrafiltration and diafiltration, and then evaporated, concentrated and spray-dried. High protein powder. The dry basis protein content of concentrated milk protein is between 50-85%, and its protein composition is almost the same as that of milk, especially suitable for the production of cheese. In addition, conc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/16A23C9/152A23J3/08
CPCA23C9/16A23C9/1528A23J3/08A23V2002/00A23V2250/5424A23V2250/18
Inventor 周鹏胡锦华庄丰辰张洪超
Owner JIANGNAN UNIV
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