Preparation method of milk powder casein

Abstract

The invention belongs to the technical field of dairy products and the technical field of light industry, and particularly relates to a preparation method of milk powder casein. The preparation methodof the milk powder casein comprises the following steps: (1) detection and dissolution of whole milk powder: detecting various physicochemical indexes of the whole milk powder, and then dissolving the whole milk powder; and material liquid is obtained; (2) demulsifying: sequentially adding inorganic salt (NaCl), a demulsifying agent and a W / O type emulsifying agent into the material liquid obtained in the step (1), and then demulsifying by adopting a centrifugal method and an ultrasonic method; (3) degreasing: carrying out centrifugal degreasing on a whole milk powder solution generated in the step (2); (4) pasteurization; (5) acid adding: replacing traditional constant-amount acid addition with a gradient acid adding technology; (6) washing and dehydrating; and (7) granulating and drying. The casein prepared by the preparation method in the technical scheme is good in condition and high in market competitiveness.

Description

technical field [0001] The invention belongs to the technical field of dairy products and light industry, and in particular relates to a method for preparing milk powder casein. Background technique [0002] Casein is an important food and chemical raw material, which can be used as a nutritional additive or quality improver in food, medicine, tobacco, cosmetics, leather, textile, paper and other industries. The demand for casein in domestic and foreign markets is relatively large. large, with broad prospects for development. [0003] At present, the raw materials of domestic production of casein are mainly fresh milk and koji. Since fresh milk is easy to deteriorate, it is not suitable for long-term storage and transportation; high transportation costs and low yields make it difficult to produce casein from fresh milk to meet the production needs of processing enterprises. Qula is the casein obtained by herdsmen after defatting yak milk, natural fermentation to condense a...

AI Technical Summary

Problems solved by technology

Due to the poor quality of the raw material koji, the color of the casein is yellow, the fat is not removed cleanly, and the long-term storage will cause rancidity; compared with the casein produced from fresh milk, this casein has a high viscosity and yellow color , dull, rancid odor and other defects, the production cycle is long, so that it is greatly restricted in terms of use, price, and export.

[0004] The technology of producing casein with koji as raw material is relatively mature, mainly including: raw material dissolution, impurity removal, degreasing, sterilization, deodorization, acidification, whey discharge, dehydration, crushing and granulation, drying, crushing, packaging, but the existing In the production and processing technology, there are still technical problems such as difficult to dissolve raw materials, difficult to remove fat, and difficult to deodorize, resulting in poor product quality and lack of market competitiveness

[0005] The domestic production of casein with fresh milk as raw material started relatively late, and there are still some technical difficulties in the technical skills. There is a big gap between the production technology and product quality and the foreign fresh milk casein production technology.