Stable lactoprotein liquid system and application thereof

A liquid system and milk protein technology, which is applied in the field of milk protein liquid system, can solve the problems of easy precipitation and gel, unstable properties, etc., achieve excellent taste and brewability, uniform product organization state, and increase the scope of application Effect

Active Publication Date: 2018-12-21
苏州恒瑞健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Milk protein is an important source of protein needed by the human body. It contains the essential amino acids needed by the human body and is rich in nutrition. It is currently an important source of protein in foods and medicines such as formula foods for special medical purposes, infant formula foods, health foods, and enteral nutrition preparations. However, under the process conditions such as heat and shear, the properties of milk protein are unstable, and it is easy to precipitate and gel, which will have a negative impact on the taste, shelf life, reconstitution and other properties of the food, which makes milk The application of protein in food has been limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] 1. Liquid system

[0045] The above liquid system contains casein, Ca 2+ , Mg 2+ and citrate ions; and use sodium hydroxide to adjust the pH value to 7.0; wherein, the mass fraction of casein is 0.01%, and the liquid system contains sodium citrate, potassium citrate, magnesium chloride and milk mineral salt, and the liquid system Ca2+ and Mg 2+ The difference between the total molar concentration of citrate ion and the molar concentration of citrate ion is 0.5mmol / L.

[0046] 2. Milk protein product preparation method

[0047] The above-mentioned milk protein product preparation method comprises the following steps:

[0048] The above liquid system was shear emulsified at 20°C for 2 hours;

[0049] Homogenize the emulsified liquid system in a high-pressure homogenizer, control the absolute pressure to 700bar, and the temperature to 30°C;

[0050] Sterilize the homogenized liquid system at 80°C for 60s;

[0051] Concentrate the sterilized liquid system at 50°C for...

Embodiment 2

[0055] 1. Liquid system

[0056] The above liquid system contains whey protein concentrate, Ca 2+ , Mg 2+ and citrate ions, and adjust the pH value to 10.0 with calcium hydroxide; wherein, the mass fraction of concentrated whey protein is 10%, and the liquid system contains magnesium sulfate, calcium oxide, zinc citrate, copper citrate and manganese citrate , and Ca in the liquid system 2+ and Mg 2+ The difference between the total molar concentration of citrate ion and the molar concentration of citrate ion is 10mmol / L.

[0057] 2. Milk protein product preparation method

[0058] The above-mentioned milk protein product preparation method comprises the following steps:

[0059] Shear emulsify the above liquid system at 30°C for 1 hour;

[0060] Homogenize the emulsified liquid system in a high-pressure homogenizer, control the absolute pressure to 20bar, and the temperature to 70°C;

[0061] Sterilize the homogenized liquid system at 100°C for 1 second;

[0062] Conce...

Embodiment 3

[0066] 1. Liquid system

[0067] The above liquid system contains sodium caseinate, Ca 2+ , Mg 2+ and citrate ions, and adjust the pH value to 9.0 with magnesium hydroxide; wherein, the mass fraction of sodium caseinate is 5%, and the liquid system contains magnesium oxide, calcium chloride, zinc citrate, copper citrate, citric acid manganese and ferric ammonium citrate, and Ca in the liquid system 2+ and Mg 2+ The difference between the total molar concentration of citrate ion and the molar concentration of citrate ion is 8mmol / L.

[0068] 2. Milk protein product preparation method

[0069] The above-mentioned milk protein product preparation method comprises the following steps:

[0070] The above liquid system was shear emulsified at 40°C for 1.5h;

[0071] Homogenize the emulsified liquid system in a high-pressure homogenizer, control the absolute pressure to 500bar, and the temperature to 70°C;

[0072] Sterilize the homogenized liquid system at 90°C for 30s;

[0...

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PUM

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Abstract

The invention relates to a stable lactoprotein liquid system and application thereof. The liquid system contains lactoprotein, Ca<2+>, Mg<2+> and citrate ions, wherein the mass fraction of milk protein is 0.01-20%, the difference value between the total molar concentration of the Ca<2+> and the Mg<2+> and the molar concentration of the citrate ions is less than or equal to 10mmol / L, and the pH ofthe liquid system is 7.0-10.0; the lactoprotein in the liquid system provided by the invention is high in stability, and can avoid precipitation and coagulation of the lactoprotein under the technological conditions of heating, shearing and the like, so that the application range of the lactoprotein is expanded; furthermore, the mouthfeel and the brewing property of the prepared product are improved.

Description

technical field [0001] The invention relates to the field of food and medicine processing, in particular to a stable milk protein liquid system and its application. Background technique [0002] Milk protein in emulsion includes whey protein, casein, caseinate, concentrated milk protein and some special protein mixtures for specific purposes. Protein structure, charged groups, and charge distribution will all vary with different protein types. Casein, for example, is a random linear, loose structure, while whey protein is a compact spherical structure. [0003] Milk protein is an important source of protein needed by the human body. It contains the essential amino acids needed by the human body and is rich in nutrition. It is currently an important source of protein in foods and medicines such as formula foods for special medical purposes, infant formula foods, health foods, and enteral nutrition preparations. However, under the process conditions such as heat and shear, t...

Claims

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Application Information

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IPC IPC(8): A61K38/17A61K47/42A61K47/12A61K47/02A23L33/19
CPCA61K38/1709A61K47/02A61K47/12A61K47/42A23L33/19
Inventor 石丹邓欣鲁航陈兵兵郭平施炎
Owner 苏州恒瑞健康科技有限公司
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