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Preparation method of edible-grade casein

A casein and food-grade technology, applied in the field of casein, can solve the problems of high cost of raw materials, less casein, increased production cost, etc., and achieves important economic and social significance, improved quality, and the effects of finer particles.

Inactive Publication Date: 2017-09-12
香格里拉市康美乳业开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the yield is low and the cost of raw materials is relatively high, which increases the production cost and complicates the process.
In the prior art, other raw materials are used to produce less food-grade casein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] In the embodiment of the present invention, the preparation method of edible grade casein comprises the following steps:

[0024] (1) Put the soybean meal into a stirring tank after crushing, add a hydrochloric acid solution with a mass fraction of 0.4% that is 3 times the mass of the soybean meal, stir evenly, soak for 4 hours, and filter to collect the precipitate.

[0025] (2) Add water twice the mass of soybean meal to the precipitate, stir and wash, press filter, and take the filter residue.

[0026] (3) Mix the filter residue with 3 times the mass of water and stir evenly, add dropwise a 0.1% sodium hydroxide solution with a mass fraction of 0.1% under stirring until the pH is 10, keep warm at 45° C. for 3 hours, stop heating, and take the filter residue after press filtration. Then add water and press filter again, take the filter residue, and repeat until the pH is 7.

[0027] (4) Add the filter residue to water twice its mass, add rennet and mix evenly after m...

Embodiment 2

[0030] In the embodiment of the present invention, the preparation method of edible grade casein comprises the following steps:

[0031] (1) Put the soybean meal into a stirring tank after crushing, add 10 times the mass of the soybean meal and a 2% hydrochloric acid solution, stir evenly, soak for 10 hours, and filter to collect the precipitate.

[0032] (2) Add water 5 times the mass of soybean meal to the precipitation, stir and wash, press filter, and take the filter residue.

[0033] (3) Mix the filter residue with 8 times its mass of water and stir evenly, add dropwise a 1.5% sodium hydroxide solution with a mass fraction of 1.5% under stirring until the pH is 13, keep warm at 55° C. for 10 h, stop heating, and take the filter residue after press filtration, Then add water and press filter again, take the filter residue, and repeat until the pH is 7.5.

[0034] (4) Add the filter residue to water 5 times its mass, add rennet and mix evenly after mixing, the amount of re...

Embodiment 3

[0037] In the embodiment of the present invention, the preparation method of edible grade casein comprises the following steps:

[0038] (1) Put soybean meal into a stirring tank after crushing, add 0.5% hydrochloric acid solution which is 5 times the mass of soybean meal, stir evenly, soak for 6 hours, and filter to collect precipitate.

[0039] (2) Add water 3 times the mass of soybean meal to the precipitation, stir and wash, press filter, and take the filter residue.

[0040] (3) Mix the filter residue with 4 times its mass of water and stir evenly, add dropwise a sodium hydroxide solution with a mass fraction of 0.2% under stirring until the pH is 11, keep the temperature at 48° C. for 5 hours, stop heating, and take the filter residue after press filtration. Then add water and press filter again, take the filter residue, and repeat until the pH is 7.2.

[0041] (4) Add the filter residue to water with 3 times its mass, add rennet and mix evenly after mixing, the amount ...

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PUM

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Abstract

The invention discloses a preparation method of edible-grade casein. The preparation method comprises the following steps: crushing soybean meal, placing the crushed soybean meal into a stirring kettle, adding 0.4 to 2 percent by mass of hydrochloric acid solution, uniformly stirring, soaking for 4 to 10 h, filtering, and collecting precipitates; adding water which is 2 to 5 times of the mass of the soybean meal, stirring, washing, carrying out press filtering, and collecting filter residues; uniformly mixing and stirring the filter residues and water, dropwise adding 0.1 to 1.5 percent of sodium hydroxide solution while stirring until the pH is 10 to 13, preserving the heat for 3 to 10 h at the temperature of 45 to 55 DEG C, stopping heating, carrying out press filtering, collecting filter residues, adding water, carrying out the press filtering, collecting the filter residues, and repeating for 2 to 5 times until the pH is 7 to 7.5; and adding the filter residues into the water which is 2 to 5 times of the mass of the filter residues, mixing, then adding chymosin, uniformly mixing, heating in a constant-temperature water bath at 32 to 37 DEG C until snowflake-shaped particles appear, carrying out hot ironing, centrifuging, washing, and freeze drying, thus obtaining the edible-grade casein. The edible-grade casein prepared by the invention is slightly white, has particular milk flavor of the casein and is small in particles, the quality of the casein is greatly improved, and another way is provided for the production process of the casein.

Description

technical field [0001] The invention relates to the field of casein, in particular to a preparation method of food-grade casein. Background technique [0002] Casein is a phosphoprotein in animal milk. The structural formula is NH 2 RCOOH, odorless, tasteless white to yellow powder, relative density 1.25-1.31. Almost insoluble in water, alcohol and ether. Soluble in dilute lye, alkaline carbonate solution and concentrated acid, and precipitate in weak acid. Hygroscopic, stable when dry, hardens rapidly when wet. Mainly used as food additives, casein glue, cosmetics, leather chemicals, paints, plastics, aluminum foil, safety matches, pigments, coated paper, plywood industry, glazing industry, etc. Among them, the main raw material for the production of food-grade casein in China is "Qula" (Tibetan, referring to dry milk residue) from the pastoral areas of the Qinghai-Tibet Plateau, and most of the "Qula" is produced from yak milk with rich nutrition. However, the yield ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14A23J3/16A23J3/34
CPCA23J1/14A23J3/16A23J3/346
Inventor 敏志清赵天瑞冯凤琴和晓琼
Owner 香格里拉市康美乳业开发有限责任公司