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A method for improving the stability of high-calcium milk by optimizing the production process

A production process and stability technology, applied in the field of milk powder processing, can solve problems such as poor dispersion stability, and achieve the effects of high practicability and improved dispersion stability

Active Publication Date: 2020-06-09
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Aiming at the relatively poor dispersion stability of insoluble inorganic calcium salts in liquid dairy products, the present invention optimizes the production through a simple process, mainly adjusting the feeding sequence of the calcium enhancer and thickening stabilizer, that is, through electrostatic interaction Action-driven layer-by-layer self-assembly to form a "polysaccharide / protein double shell" to enhance the stability of inorganic calcium salts

Method used

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  • A method for improving the stability of high-calcium milk by optimizing the production process
  • A method for improving the stability of high-calcium milk by optimizing the production process
  • A method for improving the stability of high-calcium milk by optimizing the production process

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Embodiment example 1

[0026] A method for improving the dispersion stability of hydroxyapatite by preparing a polysaccharide-protein-calcium salt compound using sodium caseinate, hydroxyapatite and sodium carboxymethylcellulose as raw materials, the specific process steps are as follows:

[0027] Weigh 20 mg of HA-SC complex, add a small amount of ultrapure water to disperse it evenly, and then add CMC solution, so that 0.2 mg–15.0 mg of CMC I (molecular weight: 250,000, substitution degree: 0.9) in the final 10 mL reaction system, mix Evenly, adjust the pH to 4.0 with hydrochloric acid, rotate for 4 hours, centrifuge at 4000rpm for 10min, redisperse the precipitate in 10mL ultrapure water, oscillate, and centrifuge again at 4000rpm for 10min to obtain the precipitate that is the washed HA-SC-CMC I Complex. With the increase of CMC addition, more CMC is adsorbed on the surface of HA-SC, and the surface has more negative charges, the electrostatic mutual repulsion between particles and the steric hi...

Embodiment example 2

[0029] Weigh 20 mg of HA-SC complex, add a small amount of ultrapure water to disperse it evenly, and then add CMC solution, so that the CMC II (molecular weight is 700,000, substitution degree is 0.9) in the final 10 mL reaction system is 0.2 mg–15.0 mg, The specific operation steps are the same as the implementation case 1, and finally the HA-SC-CMC II complex is obtained. With the increase of CMC addition, more CMC II is adsorbed on the surface of HA-SC, and the surface has more negative charges, the electrostatic mutual repulsion between particles and the steric hindrance of polysaccharide chains are enhanced, so that HA-SC -The stability of the redispersion suspension of the CMC II complex is improved ( Figure 5 ).

Embodiment example 3

[0031] Weigh 20 mg of HA-SC complex, add a small amount of ultrapure water to disperse it evenly, and then add CMC solution, so that the CMC II (molecular weight is 250,000, substitution degree is 0.7) in the final 10 mL reaction system is 0.2 mg–15.0 mg, The specific operation steps are the same as the implementation case 1, and finally the HA-SC-CMC III complex is obtained. With the increase of the amount of CMC added, more CMC was adsorbed on the surface of HA-SC, and the surface had more negative charges, and the stability of the HA-SC-CMC III complex redispersed suspension was improved ( Image 6 ).

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Abstract

The invention discloses a method for improving stability of high-calcium milk by optimizing production processes. According to a charging sequence of a calcium enhancer (such as calcium carbonate, calcium phosphate, hydroxyapatite and the like) and a thickening stabilizer (such as sodium carboxymethylcellulose, chitosan, carrageenan and the like) in raw milk (comprising various protein dry powder redissolution matters such as fresh milk, a liquid milk finished product, lactoprotein concentrated liquor, milk powder or lactoprotein concentrated powder and the like), the dispersion stability of the calcium enhancer in an inorganic calcium salt type in a product can be effectively improved. The method has the advantage that the operation is simple and convenient, so that the operation can be realized only by adjusting the charging sequence. Prepared high-calcium milk powder with enhanced stability can also be used for producing various high-calcium protein products.

Description

technical field [0001] The invention relates to a method for improving the stability of high-calcium milk by optimizing a production process, and belongs to the field of milk powder processing. Background technique [0002] Calcium is an important mineral element in the human body. If calcium is not taken in for a long time, it will affect human health. Due to the differences in the human body and dietary structure, obtaining calcium from food alone in many cases cannot satisfy the body's demand for calcium. High-calcium foods added with calcium nutritional fortifiers are one of the effective ways to solve insufficient calcium intake. At present, calcium-enhanced milk and dairy products are welcomed by the market because of their good nutritional functionality, but there are still some shelf-life stability issues. [0003] Commonly used calcium nutrition enhancers include organic calcium salts such as calcium lactate and calcium gluconate and inorganic calcium salts such a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152A23C9/154
CPCA23C9/1522A23C9/154
Inventor 周鹏胡锦华刘晓勇陆计萍张捷
Owner JIANGNAN UNIV
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