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High protein peptide milk powder and its production process

A production method and high-protein technology, applied in the field of high-protein peptide milk powder and its production, can solve the problems of market and application scope limitations, no breakthroughs, etc.

Inactive Publication Date: 2004-09-08
HUNAN YAHUA SEED IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Recently, some companies have also begun to pay attention to and commercially produce protein peptides, but because there are no breakthroughs in technology, such as flavor issues such as the bitterness of peptides, the products can only appear in the form of tablets or capsules, and the market and application range are greatly restricted. limit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Embodiment 1: the weight ratio composition of a kind of high-protein peptide milk powder is:

[0050] (1) High protein content: 60%; small peptide content (molecular weight: 200-3000): 20%;

[0051](2) The balance is conventional milk powder ingredients.

Embodiment 2

[0052] Embodiment 2: a. contain protein 40~60g (peptide 5~20g) by every 100 grams of products, and the product does not have obvious bitter taste and peculiar smell index requirement, prepare required raw material and processing aid; Protein is milk protein and A mixture of soybean protein; the enzyme is one or several mixtures of alkaline protease, neutral protease, papain, bromelain, flavor enzyme, etc. b. Measure and mix the raw soybean protein and add water to 1000ml to maintain the weight ratio of solids 10-20%; c. Adjust temperature to 35-50°C, pH 7.0-7.5, hydrolyze with neutral protease, alkaline protease and flavor enzyme (2:1:1) for 30-60 minutes; d. Inactivate enzyme, 60 ~90℃, 5~15min; e. Neutralize with NaOH until the pH value is 6.8~7.2; f. Centrifuge and remove residue at 3000rpm, 15min; g. Treat the hydrolyzate with activated carbon adsorption for 30~60min, the temperature is 40~60℃ , the weight ratio of activated carbon is 0.5-2%; at h.5000rpm, centrifuge for 20...

Embodiment 3

[0053] Embodiment 3: a. contain protein 40~60g (wherein small peptide 5~20g) by every 100 grams of products, and the product does not have obvious bitter taste and peculiar smell index requirement, prepare required raw material and processing aid; Protein is milk A mixture of protein and soybean protein; protein peptide is one or several mixtures of milk protein peptide, soybean protein peptide, peanut protein peptide, rice protein peptide, etc.; b. raw milk protein and soybean protein are metered and mixed with solvent (water or fresh milk) to 1000ml; c. Add measured protein peptides to ensure that the peptide content of the finished product is 5-20%; d. Add general-purpose sweeteners, emulsifiers, stabilizers and flavors and fragrances, and mix thoroughly; e.15 Homogenize 1-2 times under a pressure of ~30MPa; f. Sterilize for 5-15s at 130-140°C; g. Spray drying, inlet air temperature 180-210°C, outlet air temperature 80-90°C; h. Cooling Pack at room temperature.

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Abstract

The present invention is high protein peptide milk powder and its production process. The milk powder has high protein content of 40-60 wt% including small peptide content of 5-20 wt%; and conventional milk powder contents including carbohydrate 5-20 wt%, fat 10-20 wt%, ash less than 4.0 wt%, water less than 5.0 wt%, vitamins, etc. The product has obvious bitter and bad smell. The technological process of producing the milk powder includes the successive steps of: re-compounding protein, enzymolyzing with composite enzyme, centrifugation, ultrafiltering, adsorption to eliminate bitter, compounding, mixing, emulsification to homogenize, sterilization and microcapsule spray drying. The milk powder has fast absorption, fatigue resistance and rich nutrients.

Description

technical field [0001] The invention relates to high-protein peptide milk powder and a production method thereof. Background technique [0002] The essence of food is nutrients. Among the seven nutrients (protein, carbohydrates, fat, vitamins, inorganic salts, water and dietary fiber) of human beings, the importance of protein always ranks first, and among various nutrients, protein is the most important. Nutrients of commercial interest. [0003] In the report of the 16th National Congress held in November 2002, it was proposed that China will enter into a well-off society in an all-round way. There are 16 standards for measuring well-off, of which there is only one indicator related to nutrients, that is, the per capita daily intake of protein must reach 75 grams. , while currently around 68 grams. Protein must be digested before it can be absorbed. Protein peptide is the product obtained after protein hydrolysis by protease, that is, pre-digested protein. It is composed...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/154A23C9/16
Inventor 任国谱罗峰瞿伟菁
Owner HUNAN YAHUA SEED IND
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