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Preparation method for buffalo whey protein peptide sour milk beverage

A technology for lactic acid bacteria drinks and buffalo milk, applied in dairy products, milk preparations, applications, etc., can solve problems such as large differences in peptide sequence, activity, and potency, affecting the functional activity of enzymatically hydrolyzed peptides, and milk protein amino acid variation , to achieve effective quality control, improve stability and emulsification, and increase the content of lactic acid bacteria

Inactive Publication Date: 2017-09-22
GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Current research shows that even if the antioxidant peptides obtained from the same milk protein are fermented or separated by enzymatic hydrolysis, the sequence, activity and potency of the peptides are quite different due to the selection of strains, different fermentation processes or different enzymatic hydrolysis processes. However, the composition of buffalo milk protein is different from that of ordinary cow milk. There are amino acid variations in milk protein. There are multiple differential proteins among different buffalo milk varieties. There are also polymorphisms in buffalo milk protein itself. Protein polymorphism affects the amino acid sequence and may eventually affect Functional activity of enzymatic peptides

Method used

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  • Preparation method for buffalo whey protein peptide sour milk beverage

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Embodiment 1

[0033] A preparation method of buffalo whey protein peptide lactic acid bacteria beverage, comprising the following steps:

[0034] 1) Preparation of whey antioxidant peptide base material

[0035] ① Take raw buffalo milk, prepare enzymatic buffalo milk fresh cheese, collect by-product whey, and measure the protein mass fraction of whey to determine the protein content of whey; wherein, the enzymatic buffalo milk cheese is Any of buffalo milk Mozzarella cheese, buffalo milk Cheddar cheese, buffalo milk Monterey Jack cheese, buffalo milk Parmesan cheese;

[0036] ②Add food-grade NaOH to the whey in step ① to adjust the pH to 6.0-7.0, and then add 2000-6000U of flavor protease, papain, neutral protease or compound protease according to the protein content of whey per gram, and add the proteinase at 45 Carry out enzymatic hydrolysis at -55°C for 1-3 hours, then inactivate the enzyme at 85-95°C for 5-10 minutes, and then cool to 4°C to obtain the whey antioxidant peptide base mater...

Embodiment 2

[0043] A preparation method of buffalo whey protein peptide lactic acid bacteria beverage, comprising the following steps:

[0044] 1) Preparation of whey antioxidant peptide base material

[0045] ① Take raw buffalo milk, prepare enzymatic buffalo milk fresh cheese, collect by-product whey, and measure the protein mass fraction of whey to determine the protein content of whey; wherein, the enzymatic buffalo milk cheese is Any of buffalo milk Mozzarella cheese, buffalo milk Cheddar cheese, buffalo milk Monterey Jack cheese, buffalo milk Parmesan cheese;

[0046] ②Add food-grade NaOH to the whey in step ① to adjust the pH to 6.0-7.0, and then add 2000-6000U of flavor protease, papain, neutral protease or compound protease according to the protein content of whey per gram, and add the proteinase at 45 Carry out enzymatic hydrolysis at -55°C for 1-3 hours, then inactivate the enzyme at 85-95°C for 5-10 minutes, and then cool to 4°C to obtain the whey antioxidant peptide base mat...

Embodiment 3

[0053] A preparation method of buffalo whey protein peptide lactic acid bacteria beverage, comprising the following steps:

[0054] 1) Preparation of whey antioxidant peptide base material

[0055] ① Take raw buffalo milk, prepare enzymatic buffalo milk fresh cheese, collect by-product whey, and measure the protein mass fraction of whey to determine the protein content of whey; wherein, the enzymatic buffalo milk cheese is Any of buffalo milk Mozzarella cheese, buffalo milk Cheddar cheese, buffalo milk Monterey Jack cheese, buffalo milk Parmesan cheese;

[0056] ②Add food-grade NaOH to the whey in step ① to adjust the pH to 6.0-7.0, and then add 2000-6000U of flavor protease, papain, neutral protease or compound protease according to the protein content of whey per gram, and add the proteinase at 45 Carry out enzymatic hydrolysis at -55°C for 1-3 hours, then inactivate the enzyme at 85-95°C for 5-10 minutes, and then cool to 4°C to obtain the whey antioxidant peptide base mat...

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Abstract

The invention provides a preparation method for a buffalo whey protein peptide sour milk beverage. The preparation method comprises the following steps: using a buffalo milk cheese by-product (whey) as a raw material, preparing a whey antioxidative peptide base material; and using raw buffalo milk as the raw material, preparing fermentation buffalo milk; through regulating the proportion of the whey antioxidative peptide base material and the fermentation buffalo milk, and adding white granulated sugar and food additives to obtain a sour milk beverage product with abundant buffalo whey antioxidative peptide. The method is capable of realizing the comprehensive utilization of the buffalo milk cheese by-product. The obtained sour milk beverage has the stable content of protein and polypeptide and the stable number of lactic acid bacteria. Compared with the common sour milk beverage and fermented milk, the sour milk beverage has the characteristics of high peptide content, stronger oxidation ability, easy digestion and absorption, no by-product generation, cost-saving and environmental protection.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a method for preparing a buffalo whey protein peptide lactic acid bacteria beverage. 【Background technique】 [0002] Buffalo milk is recognized as one of the three main sources of dairy products in the world, and it is a characteristic high-quality milk resource in southern my country. Because of its high milk protein and milk fat, buffalo milk is especially suitable for the processing of high-end cheese. The cheese prepared by it is superior to Holstein milk in terms of texture, flavor and yield. The price of buffalo milk cheese produced internationally is much higher than that of Holstein milk. In recent years, the sales volume of buffalo milk cheese in my country has increased dramatically. The annual consumption of Italian Mozzarella cheese produced with buffalo milk exceeds 10,000 tons. The processing of high-end cheese has gradually become an important direction ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/12C12P21/06
CPCA23C9/1307A23C9/1209A23C9/13A23C9/1322C12P21/06
Inventor 李玲曾庆坤唐艳吕斌黄丽杨攀冯玲
Owner GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST
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