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Method for preparing fermented milk by separating whey protein by-products by using membrane technology

A technology of whey protein and by-products, applied in dairy products, protein food components, milk protein components, etc., can solve the problems of nutrient loss, reduction, and reduction of the economic value of fresh milk, so as to reduce the loss of nutrients, Allergic reaction reduction, high bioavailability effect

Pending Publication Date: 2020-01-10
NORTHEAST AGRICULTURAL UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The cream separated in the process of centrifugal skimming of fresh milk contains about 30%-40% fat, and the fat content of cream is 10-15 times higher than that of milk, while the rest of the ingredients are non-fat milk solids (protein, Lactose)) and moisture are greatly reduced, and the digestibility and absorption rate of cream in the human body is higher, which can reach more than 95%. It is a nutritional supplement with high content of vitamin A and vitamin D; in addition, the retained liquid in the microfiltration stage will also Obtain casein by-products, if the by-products are not utilized, on the one hand, it will cause the loss of nutrients, and on the other hand, it will greatly reduce the economic value of fresh milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1. A method for preparing fermented milk by separating by-products of whey protein using membrane technology.

[0030] 1) Preparation of cream and casein retentate: heat goat milk to 45°C, and centrifuge to skim to obtain skim goat milk and cream. The skim goat milk is filtered through a 0.1 μm microfiltration membrane, and the retentate of the microfiltration is goat cheese Protein solution; the permeate whey is filtered through an 8000Da ultrafiltration membrane, and the retentate is goat milk whey protein concentrate.

[0031] Mix the cream and the retentate casein solution evenly at a volume ratio of 5:95, and add 0.2% (g / mL) pectin, 6% (g / mL) based on the total volume of the mixed solution of the cream and casein solution mL) sucrose, pectin is not easy to dissolve, first add pectin to sucrose and mix evenly, mix pectin and sucrose to disperse pectin, improve the solubility of pectin. Then add it to the mixed solution of cream and casein to obtain the mixe...

Embodiment 2

[0034] Example 2. A method for preparing fermented milk by separating by-products of whey protein using membrane technology.

[0035] 1) Preparation of cream and casein retentate: heat goat milk to 50° C., centrifuge and skim to obtain skim goat milk and cream. Skim goat milk is filtered through a 0.14μm microfiltration membrane, and the retentate of the microfiltration is goat cheese protein solution; the permeate whey is filtered through a 9000Da ultrafiltration membrane, and the retentate is goat milk whey protein concentrate.

[0036] The cream and the retentate casein are mixed uniformly according to the volume ratio of 10:90, based on the total volume of the mixed solution of the cream and casein solution, add 0.3% (g / mL) pectin, 7% (g / mL) Sucrose and pectin are not easy to dissolve. First add pectin to sucrose and mix evenly. Mixing pectin and sucrose will disperse pectin and improve the solubility of pectin. Then add it to the mixed solution of cream and casein to obt...

Embodiment 3

[0039] Example 3. A method for preparing fermented milk by separating by-products of whey protein using membrane technology.

[0040] 1) Preparation of cream and casein retentate: heat goat milk to 55°C, and centrifuge to skim to obtain skim goat milk and cream. The skim goat milk is filtered through a 0.2 μm microfiltration membrane, and the retentate of the microfiltration is goat cheese Protein solution; the permeate whey is filtered through a 10,000 Da ultrafiltration membrane, and the retentate is goat milk whey protein concentrate.

[0041] The cream and the retentate casein are mixed evenly according to the volume ratio of 15:85. Based on the total volume of the mixed solution of the cream and casein solution, add 0.4% (g / mL) pectin, 8% (g / mL) Sucrose and pectin are not easy to dissolve. First add pectin to sucrose and mix evenly. Mixing pectin and sucrose will disperse pectin and improve the solubility of pectin. Then add it to the mixed solution of cream and casein t...

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Abstract

The invention discloses a method for preparing fermented milk by separating whey protein by-products through a membrane technology, which belongs to the technical field of production of dairy products. The invention aims to solve the problem of reutilization of byproducts obtained by separating whey protein by the membrane technology. The invention provides the method for preparing the fermented milk by separating the whey protein by-products by using the membrane technology. Wherein the byproducts comprise single cream obtained by centrifugally degreasing fresh milk and a casein solution obtained by microfiltration of the degreased fresh milk, and the preparation method comprises the following steps: mixing the single cream with the casein solution, and adding pectin and sucrose to obtaina mixed solution; preheating, homogenizing, sterilizing and cooling the mixed feed liquid in sequence; and then adding polymerized whey protein and a yoghourt fermenting agent for fermentation, and performing after-ripening so as to obtain the fermented milk. The method can be used for processing set yoghurt.

Description

technical field [0001] The invention belongs to the technical field of dairy product processing, and in particular relates to a method for preparing fermented milk by using membrane technology to separate by-products of whey protein. Background technique [0002] Using membrane technology to separate whey protein from milk or goat milk, while obtaining pure natural whey protein, by-products will be produced during the separation process. The cream separated in the process of centrifugal skimming of fresh milk contains about 30%-40% fat, and the fat content of cream is 10-15 times higher than that of milk, while the rest of the ingredients are non-fat milk solids (protein, Lactose)) and moisture are all greatly reduced, and the digestion and absorption rate of cream in the human body is higher, which can reach more than 95%. It is a nutritional supplement with high content of vitamin A and vitamin D; in addition, the retained liquid in the microfiltration stage will also Obt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23J1/20
CPCA23C9/13A23C9/1307A23J1/205
Inventor 郭明若程建军蒋世龙谢庆刚田木王皓
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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