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Functional casein hydrolysate peptide milk beverage and preparation method thereof

A technology of casein and milk-containing beverages, applied in the direction of bacteria and lactobacilli used in dairy products and food preparation, can solve the problems of application constraints, and achieve the effects of favorable absorption, small molecular weight, and no toxic side effects

Inactive Publication Date: 2020-05-08
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a milk drink containing functional hydrolyzed casein peptides and its preparation method, which overcomes the severe bitterness of casein in the prior art when the degree of hydrolysis is high, which leads to the restriction of its application in dairy products The problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 3

[0039] (1) Weigh buffalo casein and dissolve it in water to prepare an aqueous solution of buffalo casein with a concentration of 5 wt%. Adjust the pH to 7, add 1.5% papain, hydrolyze for 4 hours, sterilize at 90°C for 10 minutes, and cool to 20°C to obtain Base A;

[0040] (2) Homogenize raw milk at 18MPa, 65°C, sterilize at 90°C for 10 minutes, cool to 20°C, add Lactobacillus bulgaricus and Streptococcus thermophilus, inoculum size 5×10 7 cfu / mL, ferment at 42°C for 10 hours to obtain base material B;

[0041] (3) Mix 40% material liquid A and 40% material liquid B with water, adjust acid to 70°T, homogenize at 18MPa, 65°C, cool to 20°C, pack in aseptic cans, and refrigerate at 4°C to obtain the finished product.

Embodiment 4

[0043] (1) Weigh the cow's milk casein and dissolve it in water to prepare a cow's milk casein aqueous solution with a concentration of 5 wt%. Adjust the pH to 7, add 1% alkaline protease and papain, hydrolyze for 3.5 hours, sterilize at 90°C for 10 minutes, cool to 20°C to obtain base material A;

[0044] (2) Homogenize raw milk at 18MPa, 65°C, sterilize at 90°C for 10 minutes, cool to 20°C, add Lactobacillus bulgaricus and Streptococcus thermophilus, inoculum size 5×10 7 cfu / mL, ferment at 42°C for 10 hours to obtain base material B;

[0045] (3) Mix 40% material liquid A and 40% material liquid B with water, adjust acid to 70°T, homogenize at 18MPa, 65°C, cool to 20°C, pack in aseptic cans, and refrigerate at 4°C to obtain the finished product.

Embodiment 5

[0047] (1) Weigh camel milk casein and dissolve it in water to prepare an aqueous solution of camel milk casein with a concentration of 7 wt%. Adjust the pH to 7.0, add 1% pepsin, hydrolyze for 3 hours, sterilize at 90°C for 10 minutes, cool to 25°C to obtain base material A;

[0048] (2) Homogenize raw milk at 20MPa, 60°C, sterilize at 95°C for 5 minutes, cool to 20°C, add Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus plantarum, inoculum size 1×10 7 cfu / mL, fermented at 42°C for 12 hours to obtain base material B;

[0049](3) Mix 50% material liquid A, 30% material liquid B, and 7% sucrose with water to adjust the acidity to 70°T, homogenize at 20MPa and 65°C, cool to 15°C, pack in sterile cans, and refrigerate at 4°C to get the product finished product.

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PUM

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Abstract

The invention provides a functional peptide milk beverage and a preparation method thereof. The method comprises the steps of (1) weighing casein, adding water for dissolving, adjusting pH, adding proteases, performing hydrolysis, performing sterilization, and performing cooling so as to obtain a base material A; (2) homogenizing raw milk, performing sterilization, performing cooling, adding fermenting agents for fermentation, and performing cooling so as to obtain a base material B; and (3) adding water in proportion to the base material A and the base material B, performing mixing, adjustingacidity, performing homogenizing, performing cooling, performing canning, and performing refrigeration. The problem that in the prior art, when the hydrolysis degree of the casein is high, serious bitterness exists, so that an application of the casein in dairy products is restricted can be solved, and the product namely the functional peptide milk beverage is easier to accept by consumers.

Description

technical field [0001] The invention relates to the technical field of dairy processing, in particular to a milk drink containing functional hydrolyzed casein peptides and a preparation method thereof. Background technique [0002] 80% of the protein in milk is casein, including αs-casein, β-casein and κ-casein, which can promote human growth and development and various physiological and metabolic activities, and have high nutritional functions. In addition, it is also a biological Great source of active peptides. There are many literatures on hydrolyzed milk protein for the production of antioxidant peptides. [0003] Antioxidant peptides can effectively scavenge free radicals in the body, restore the body's oxidative stress state, and protect cells from damage. Although synthetic antioxidants have strong antioxidant activity, they have potential risks in the body, so natural antioxidants Oxidizing agents are attracting attention. [0004] The molecular weight of biologi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1322A23V2400/123A23V2400/249
Inventor 洪青李楠刘振民雍靖怡王时通
Owner BRIGHT DAIRY & FOOD CO LTD