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Milk protein grading membrane integrated treatment technology

A treatment process, milk protein technology, which is applied in the field of membrane integrated treatment process for milk protein grading, which can solve the problems of milk component damage, difficult cleaning, and easy pollution of organic membranes, and achieve reduced production costs, small footprint, and concentration multiples high effect

Inactive Publication Date: 2019-06-28
FEATURE-TEC (WUXI) FILTRATION TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adding chemical reagents during the separation process not only increases production costs, but also causes damage to the ingredients in the milk, affecting nutritional value and taste
Although the commonly used membrane filtration separation method can simplify the process, reduce energy consumption, and avoid the addition of chemical reagents, but now the milk separation process mainly uses organic membranes for filtration and separation. Organic membranes are easy to pollute and difficult to clean. Easy to break during cleaning, affecting service life

Method used

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  • Milk protein grading membrane integrated treatment technology
  • Milk protein grading membrane integrated treatment technology
  • Milk protein grading membrane integrated treatment technology

Examples

Experimental program
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Effect test

Embodiment 1

[0026] Such as figure 1 The present embodiment shown provides a membrane-integrated treatment process for milk protein fractionation, comprising the following steps:

[0027] Step 1: Preheat the raw milk first, the preheating temperature is 45°C, and then degrease the raw milk by centrifugal degreasing or membrane separation. In this embodiment, the centrifugal degreasing method is preferred, and the centrifugal speed is 5000r / min. The centrifugation time is 25 minutes, and the centrifugal degreasing temperature is 40°C to obtain skim milk and milk fat. After the milk fat is separated, store it for later use. It can be used as raw material for butter or cream. The fat content in skim milk is less than 0.5%;

[0028] Step 2: Separating the skim milk through the first ceramic membrane to obtain the first concentrate and the first permeate, wherein the first concentrate contains casein, the first permeate contains whey protein and lactose, and the first The ceramic membrane adop...

Embodiment 2

[0035] Such as figure 1 The present embodiment shown provides a membrane-integrated treatment process for milk protein fractionation, comprising the following steps:

[0036] Step 1: Preheat the raw milk first, the preheating temperature is 50°C, and then degrease the raw milk by centrifugal degreasing, the centrifugal speed is 4800r / min, the centrifugation time is 30min, and the centrifugal degreasing temperature is 50°C , to obtain skimmed milk and butterfat, and store the milkfat after separation for use as a raw material for butter or cream, and the fat content in the skimmed milk is less than 0.5%;

[0037] Step 2: Separating the skim milk through the first ceramic membrane to obtain the first concentrate and the first permeate, wherein the first concentrate contains casein, the first permeate contains whey protein and lactose, and the first The ceramic membrane adopts a dynamic ceramic membrane system. The rotation speed of the ceramic membrane is controlled at 1000rpm,...

Embodiment 3

[0044] Such as figure 2 The present embodiment shown provides a membrane-integrated treatment process for milk protein fractionation, comprising the following steps:

[0045] Step 1: Preheat the raw milk first, the preheating temperature is 50°C, and then degrease the raw milk by centrifugal degreasing, the centrifugal speed is 5200r / min, the centrifugation time is 30min, and the centrifugal degreasing temperature is 55°C , to obtain skimmed milk and butterfat, and store the milkfat after separation for use as a raw material for butter or cream, and the fat content in the skimmed milk is less than 0.5%;

[0046] Step 2: Separating the skim milk through the first ceramic membrane to obtain the first concentrate and the first permeate, wherein the first concentrate contains casein, the first permeate contains whey protein and lactose, and the first The ceramic membrane adopts a dynamic ceramic membrane system, the speed of the ceramic membrane is controlled at 1200rpm, the sys...

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Abstract

The invention provides a milk protein grading membrane integrated treatment technology. The technology comprises the steps of defatting raw milk to obtain defatted milk and milk fat; sequentially treating the defatted milk through two dynamic ceramic membrane systems to obtain a concentrated solution and a permeated solution to realize separation of casein and whey protein; then, utilizing reverseosmosis or nanofiltration or electrodialysis for concentration to obtain a lactose concentrate; finally, realizing separation of casein, whey protein and lactose in the milk. The technology adopts afull-membrane integration technology, and the addition of various chemical reagents is avoided, so that the technology not only is environmentally friendly and saves energy but also can maintain the natural flavor and nutrients of various components in the milk, the discharge of waste and waste water in the whole technological process is reduced, the recovery of various components with nutritionalvalue is achieved, and selected ceramic membranes have stable chemical properties and are easy to clean, high in concentration multiple and free of influences on various components in the milk. The ceramic membrane systems are efficient and capable of saving energy, and the floor space is small.

Description

technical field [0001] The invention relates to the technical field of dairy product separation, in particular to a membrane-integrated process for grading milk protein. Background technique [0002] Milk is one of people's favorite diets in daily life. The chemical composition of milk is very complex, mainly composed of water, fat, protein, lactose, inorganic salts and other substances. Milk is rich in calcium, vitamins, etc. The digestibility of all the amino acids needed is as high as 98%, which is unmatched by other foods. Milk contains fat, which is unnecessary for some people with high blood pressure, high blood fat, and obesity. Skim milk has a good stabilizing and reducing effect on high blood pressure and hyperlipidemia. Using skim milk instead of other fresh milk also has the effect of weight control. [0003] Casein is a mixture of some phosphorus-containing proteins, accounting for 80% of the total milk protein. At present, the commonly used casein separation ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/142A23J1/20
Inventor 王志高何向阳崔鹏
Owner FEATURE-TEC (WUXI) FILTRATION TECH CO LTD
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