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Method for measuring milk curd drainage shrinkage

A technology of milk curdling and water separation, applied in the food field, can solve the problems of insufficient result accuracy, poor repeatability, and difficulty in repeating, and achieve the effect of improving operability and repeatability

Inactive Publication Date: 2018-07-10
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The detection indicators of this characteristic mainly include the water separation rate constant of enzyme curd, protein loss, whey precipitation, etc., but there has been no fixed method and index in terms of detection and evaluation indicators, and the repeatability of operation is poor. It is difficult to repeat the application of external force, and the amount of water separation cannot be detected in real time, resulting in insufficient accuracy of the results and large errors, making it difficult to accurately evaluate and compare the water shrinkage of curds

Method used

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  • Method for measuring milk curd drainage shrinkage
  • Method for measuring milk curd drainage shrinkage
  • Method for measuring milk curd drainage shrinkage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The special device for the method for measuring the water shrinkage of curd provided by the present invention, its structural schematic diagram is as follows figure 1 As shown; the device consists of an iron stand, a funnel and a leaky net; the leaky net is nested in the funnel; the funnel is fixed on the iron stand, and the funnel is a short-necked glass funnel with a mouth diameter of 90mm and a pipe diameter of 9mm; the leaky net is the inner diameter 85mm stainless steel leaking screen.

Embodiment 2

[0045] 1. Preparation of curd to be tested:

[0046] After the raw milk is uniformly pasteurized, weigh 30ml each and place it in a 100mL small beaker with uniform specifications, add 0, 0.02%, 0.04% calcium chloride aqueous solution with a mass percentage concentration of 1% respectively, each concentration There are 6 samples. After uniform heating to 30°C, 0.005% rennet was added, and the milk was curd for 30 minutes to obtain the curd to be tested. and repeated the experiment 3 times.

[0047] 2. Determination of the water shrinkage characteristics of the curd to be tested:

[0048] The curd to be tested is transferred to the device provided in Example 1, and the timing is started, and the volume of whey separated out is recorded every 5 minutes until 3 hours.

[0049] Calculate the hydrolysis shrinkage rate constant k of whey according to formula 1.

[0050] V=V ∞ ×(1-e -kt ) Formula I

[0051] In formula I, V is the whey volume separated out at time t, and the uni...

Embodiment 3

[0080] Example 3, Evaluation of water-separation shrinkage of curd milk (influence of different sterilization treatments and pH of raw milk on water-separation shrinkability of curd milk)

[0081] Sterilize the raw milk at 65°C for 30 minutes and 72°C for 5 minutes, adjust the pH of the milk to 6.4 after cooling, and enzymatically curd the milk for 30 minutes to obtain the curd to be tested.

[0082] The curd to be tested is transferred to the device for measuring the water-separation shrinkage of the curd provided in Example 1 of the present invention, and the volume of whey in the curd to be measured is separated out from the funnel within the time t (3h) is recorded, Denote it as V; according to V and time t, formula I is obtained by fitting, that is, the water separation shrinkage rate constant k of the curd to be measured in 3h is obtained by formula I;

[0083] V=V ∞ ×(1-e -kt ) Formula I

[0084] In the formula I, V is the whey volume separated out in the curd to be ...

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Abstract

The invention discloses a method for measuring milk curd drainage shrinkage. A special device for the method consists of an iron rack table, a funnel and a strainer, wherein the strainer is nested inthe funnel; and the funnel is fixed on the iron rack table. The method for measuring the milk curd drainage shrinkage rate constant comprises the following steps: placing milk curd to be measured in the strainer, and recording precipitation volume of whey in the funnel in a time t as V; and fitting according to V and the time t to obtain formula I as follows: V=V8*(1-e-kt) so as to obtain the drainage shrinkage rate constant k of the milk curd to be measured at the time t through the formula I. In the formula I, V is the volume of the precipitated whey at the time t; V8 is the volume of the whey of the milk curd to be measured after drainage in a perfect state; and k is the drainage shrinkage rate constant. The method is simple and convenient to operate, accurate sensitive and good in reproducibility, and is suitable for measuring the condition of precipitation of whey of milk enzymatic curd.

Description

technical field [0001] The invention belongs to the field of food and relates to a method for measuring the water shrinkage of curd. Background technique [0002] Syneresis is a special phenomenon of curdled milk. The intact curdled milk will shrink and separate out whey after being stimulated by a slight external force. This characteristic has a great influence on the whey discharge process of cheese making and the stability of yogurt. have important influences. The detection indicators of this characteristic mainly include the water separation rate constant of enzyme curd, protein loss, whey precipitation, etc., but there have been no fixed methods and indicators in terms of detection and evaluation indicators, and the repeatability of operation is poor. It is difficult to repeat the application of external force, and the amount of water separation cannot be detected in real time, resulting in insufficient accuracy of the results and large errors, making it difficult to a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/04G01N5/00
CPCG01N5/00G01N33/04
Inventor 吕加平张书文刘鹭逄晓阳芦晶张燚
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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