Preparation method of casein micelle concentrated solution with high thermal stability and low viscosity

Abstract

The invention discloses a preparation method of a casein micelle concentrated solution with high thermal stability and low viscosity, and belongs to the technical field of dairy product processing. The preparation method comprises the following steps: preparing a micelle reconstitution fluid by adopting MCC or MPC, carrying out Tg enzyme crosslinking treatment on the reconstitution fluid, and then adding citrate ions, or carrying out decalcification treatment, or adding sodium ions; the degree of crosslinking of kappa-casein, which is achieved by Tg enzyme treatment, is 30%-90%; the concentration of the added citrate ions is 8-22 mM / 100 g of casein; the decalcification rate of the decalcification treatment is 9%-25%; the citrate ions are brought in by trisodium citrate and citric acid, and the molar ratio of the trisodium citrate to the citric acid is 7.5: 2.5-8.5: 1.5. According to the invention, Tg enzyme treatment and citrate ion addition, Tg enzyme treatment and decalcification treatment, and Tg enzyme treatment and sodium ion addition have synergistic effects, so that the natural polymeric structure of micelles can be well maintained, and aggregation among micelles can be inhibited during high-temperature sterilization of the concentrated solution and subsequent storage; the concentrated solution has relatively high thermal stability and relatively low viscosity.

Description

technical field [0001] The invention relates to a method for preparing casein micelle concentrate with high thermal stability and low viscosity, and belongs to the technical field of dairy product processing. Background technique [0002] Special groups such as the elderly, infirm, sick, and healthy athletes need to consume more high-quality protein to meet the nutritional needs of the body, promote the synthesis of muscle protein, and improve the quality of life. Among the many protein supplements, protein concentrate products have a high market potential, and their protein content is usually 4.2% or more. A small dose can meet the body's demand for high protein and reduce the dietary burden of consumers. . [0003] Milk protein is a high-quality protein with high content of essential amino acids and branched chain amino acids, and is easy to digest and absorb. Commonly used milk protein ingredients include whey protein and sodium caseinate. The protein molecules exist in...

AI Technical Summary

Problems solved by technology

[0004] In the membrane filtration process of MCC and MPC, free components such as lactose, chelating agent and free ions are gradually removed along with the permeate, which reduces the colloidal stability of casein micelles

The protein concentrate produced by MCC and MPC, during the high-temperature sterilization treatment and subsequent storage, the casein micelles are prone to aggregation, resulting in precipitation, gel and other instability phenomena, resulting in a decrease in the heat transfer efficiency of the sterilization equipment, and on the Adversely affect the organoleptic quality of the product

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