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Method for extracting crystallized lactose for processing edible lactose

An extraction method and lactose crystallization technology, which is applied in the field of extraction of crystallized lactose for edible lactose processing, can solve the problems of inconvenience for enterprises, poor extraction efficiency of crystallized lactose, and inconvenience for enterprises to control quality, so as to improve efficiency and quality, Convenience Quality Effects

Inactive Publication Date: 2021-09-28
曲阜贝斯迪生物医药有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The extraction efficiency of the existing crystallized lactose is not good, which is inconvenient for large-scale production of enterprises. Moreover, it is inconvenient for enterprises to control the quality of the existing crystallized lactose during production, which brings inconvenience to enterprises

Method used

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  • Method for extracting crystallized lactose for processing edible lactose

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] like figure 1 shown;

[0029] figure 1 It is a flowchart of the present invention.

[0030] A method for extracting crystallized lactose for edible lactose processing, comprising the following steps:

[0031] S1, ingredient screening-put the whey into the production workshop, and remove the casein fine particles suspended in the whey through a mesh filter;

[0032] S2, batching processing - place the whey processed in step S1 into a centrifuge for separation, and then remove the fat in the whey and remove the residue mixed in the whey;

[0033] S3, batching cooling - put the whey processed in step S2 into the cooling workshop, and cool the whey to below 10 degrees Celsius;

[0034] S4, ingredient disinfection-carry out pasteurization treatment to the whey processed in step S3;

[0035] S5, batching concentration-place the whey processed in step S4 in the multi-effect falling mode evaporator under vacuum conditions, and make the whey concentrate to 58%;

[0036] S6...

Embodiment 2

[0053] like figure 1 shown;

[0054] figure 1 It is a flowchart of the present invention.

[0055] A method for extracting crystallized lactose for edible lactose processing, characterized in that it comprises the following steps:

[0056] S1, ingredient screening-put the whey into the production workshop, and remove the casein fine particles suspended in the whey through a mesh filter;

[0057] S2, batching processing - place the whey processed in step S1 into a centrifuge for separation, and then remove the fat in the whey and remove the residue mixed in the whey;

[0058] S3, batching cooling - put the whey processed in step S2 into the cooling workshop, and cool the whey to below 10 degrees Celsius;

[0059] S4, ingredient disinfection-carry out pasteurization treatment to the whey processed in step S3;

[0060] S5. Concentration of ingredients - placing the whey processed in step S4 in a multi-effect falling mode evaporator under vacuum conditions, and concentrating th...

Embodiment 3

[0073] like figure 1 shown;

[0074] figure 1 It is a flowchart of the present invention.

[0075] A method for extracting crystallized lactose for edible lactose processing, characterized in that it comprises the following steps:

[0076] S1, ingredient screening-put the whey into the production workshop, and remove the casein fine particles suspended in the whey through a mesh filter;

[0077] S2, batching processing - place the whey processed in step S1 into a centrifuge for separation, and then remove the fat in the whey and remove the residue mixed in the whey;

[0078] S3, batching cooling - put the whey processed in step S2 into the cooling workshop, and cool the whey to below 10 degrees Celsius;

[0079] S4, ingredient disinfection-carry out pasteurization treatment to the whey processed in step S3;

[0080] S5, batching concentration - place the whey processed in step S4 in the multi-effect drop mode evaporator under vacuum conditions, and make the whey concentra...

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Abstract

The invention belongs to the technical field of lactose processing, and particularly relates to a method for extracting crystallized lactose for processing edible lactose. The method comprises the following steps: S1, carrying out ingredient screening, namely putting whey into a production workshop, and removing casein fine particles suspended in the whey through a mesh screen filter; S2, carrying out ingredient treatment, namely putting the whey screened in the step S1 into a centrifugal separator for separation so as to remove fat in the whey and remove residues mixed in the whey; S3, carrying out ingredient cooling, namely putting the whey treated in the step S2 into a cooling workshop, and cooling the whey to 10 DEG C or below; and S4, carrying out ingredient disinfection, namely pasteurizing the whey cooled in the step S3. Being adopted, the method can greatly improve lactose crystallization efficiency and quality; and moreover, a quality inspection step is further added so that the quality of the lactose can be conveniently controlled by an enterprise. Thus, convenience can be brought to lactose production of the enterprise.

Description

technical field [0001] The invention belongs to the technical field of lactose processing, in particular to a method for extracting crystallized lactose for edible lactose processing. Background technique [0002] Lactose is a unique carbohydrate in human and mammalian milk. It is a disaccharide composed of glucose and galactose with a molecular formula of C12H22O11. During the growth and development of infants and young children, lactose can not only provide energy, but also participate in the development process of the brain; lactose is mainly used in the manufacture of baby food and the preparation of drugs, such as diluents in pharmaceutical tablets and powders. [0003] The extraction efficiency of the existing crystallized lactose is not good, which is inconvenient for large-scale production of enterprises. Moreover, it is inconvenient for enterprises to control the quality during production of the existing crystallized lactose, which brings inconvenience to enterprise...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07H1/08C07H3/04
CPCC07H1/08C07H3/04
Inventor 丁一
Owner 曲阜贝斯迪生物医药有限公司