Low-allergenic milk protein powder and preparation method thereof

A milk protein powder, hypoallergenic technology, applied in food science and other fields, can solve the problem of uneven product allergenicity results, achieve good physiological activity, easy industrial production, and good sensory quality

Inactive Publication Date: 2020-05-01
ZHEJIANG LIZIYUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the above methods all have certain limitations: as the physical field-protein conformation interaction mechanism is not yet clear, the results of product sensitization vary, and are easily affected by various factors such as processing conditions and equipment

Method used

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  • Low-allergenic milk protein powder and preparation method thereof
  • Low-allergenic milk protein powder and preparation method thereof
  • Low-allergenic milk protein powder and preparation method thereof

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preparation example Construction

[0032] According to the embodiments of the present invention, the present invention proposes a method for preparing hypoallergenic milk protein powder, which comprises the following steps:

[0033] (1) Disperse the milk protein powder in pure water and stir until fully dissolved, so as to obtain the first milk protein solution. According to a specific embodiment of the present invention, the milk protein powder is dispersed in pure water and stirred at room temperature for 2 hours to fully dissolve the milk protein powder so as to obtain a uniform first milk protein solution. According to a preferred example of the present invention, the milk protein powder may be milk protein powder.

[0034] (2) Add anthocyanin extract to the first milk protein solution, and stir at room temperature in the dark to obtain a second milk protein solution. According to a specific embodiment of the present invention, the mass ratio of the anthocyanins in the anthocyanin extract to the milk prote...

Embodiment 1

[0039] Preparation of hypoallergenic milk protein powder:

[0040] (1) Take 1000 mg of milk protein powder, add 50 mL of pure water, stir at room temperature for 2 hours, and obtain the first milk protein solution with a concentration of 20 mg / mL.

[0041] (2) Add anthocyanin extract (5 mg) with a protein dry basis content of 0.5% to the first milk protein solution, and stir at room temperature in the dark for 2 hours to obtain a second milk protein solution with low antigenicity.

[0042] (3) Concentrate the second milk protein solution through an ultrafiltration membrane with a molecular weight cut-off of 10K to a solid content of 40%; then spray-dry the concentrate with an air inlet temperature of 170°C and a feed flow rate of 12mL / min , and the outlet temperature is 80°C to prepare hypoallergenic milk protein powder.

Embodiment 2

[0044] Preparation of hypoallergenic milk protein powder:

[0045] (1) Take 1000 mg of milk protein powder, add 100 mL of pure water, stir at room temperature for 2 hours, and obtain the first milk protein solution with a concentration of 10 mg / mL.

[0046] (2) Add anthocyanin extract (25 mg) with a protein dry basis content of 2.5% to the first milk protein solution, and stir at room temperature in the dark for 2 hours to obtain a second milk protein solution with low antigenicity.

[0047] (3) Concentrate the second milk protein solution through an ultrafiltration membrane with a molecular weight cut-off of 10K to a solid content of 45%; then spray-dry the concentrate with an air inlet temperature of 160°C and a feed flow rate of 15mL / min , and the outlet temperature is 80°C to prepare hypoallergenic milk protein powder.

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Abstract

The present invention relates to low-allergenic milk protein powder and a preparation method thereof. The preparation method comprises the following steps: dispersing milk protein powder in pure waterand conducting stirring until the milk protein powder is fully dissolved to obtain a first milk protein solution; adding an anthocyanin extract into the first milk protein solution and conducting stirring at room temperature in a dark place to obtain a second milk protein solution; and conducting drying after the second milk protein solution is concentrated through an ultrafiltration membrane toprepare the low-allergenic milk protein powder. Thus, a non-covalent interaction between the anthocyanins and protein changes spatial conformation of the milk protein, thereby reducing antigenicity; besides, the preparation method is simple, easy to realize industrial production, does not produce bitter peptides, also does not cause loss of protein processing functional properties; and at the sametime, the anthocyanins have good physiological activity, and can endow dairy products with higher nutritional value and good sensory quality.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to a hypoallergenic milk protein powder and a preparation method thereof. Background technique [0002] Dairy products are rich in nutrition and high in high-quality protein content. In recent years, consumption has been increasing, but the number of people allergic to dairy products is also rising. According to statistics, the incidence of milk protein allergy in infants and young children is about 2-6%. The incidence is about 0.1-0.5% (Crittenden R G and Bennett L E, 2005). Common clinical symptoms of milk allergy include rash, rhinitis, asthma, diarrhea, and vomiting, which seriously affect the quality of life of milk-sensitive people. Therefore, reducing the allergenicity of dairy products has important practical significance and broad application prospects. [0003] At present, there are biological processing, chemical and physical methods to reduce the aller...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/19
CPCA23L33/19
Inventor 王顺余付成丽何建新郑宋友张巧智王彦波傅玲琳朱玲丽李国平王卫军
Owner ZHEJIANG LIZIYUAN FOOD CO LTD
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