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Method for prepairng whey powder contg. casein phosphopeptide, anti-angiotonin converzyme peptide and oligo-galactose

An anti-angiotensin and casein phosphopeptide technology, applied in the direction of whey, dairy products, food preparation, etc., can solve problems such as waste of resources, environmental pollution, etc., achieve wide application, unique health care functions, and alleviate lactose intolerance disease effect

Inactive Publication Date: 2007-01-31
济宁耐特食品有限公司
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Problems solved by technology

If not utilized, it will not only waste resources, but also cause environmental pollution

Method used

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Embodiment Construction

[0029] The present invention is described in detail below by specific embodiment:

[0030] First, describe the preparation method of whey:

[0031] (1) Partial fat is separated from animal milk or skimmed milk powder is added to make the ratio of raw material casein to fat not less than 0.9:1 to become cheese raw milk.

[0032] (2) Adding 0.01-0.02% calcium chloride as the total amount of raw materials to improve the texture of the formed curd; homogenize the raw cheese milk at a pressure of about 20Mpa and a temperature of about 60°C, and then heat it at 75°C The raw cheese milk is pasteurized under the temperature condition, and the sterilization time is 15 seconds.

[0033] (3) Rapidly cool the raw cheese milk to 32°C, then inoculate the mixed starter, the inoculation amount is about 3% of the total amount of raw materials, and the proportion of Lactobacillus casei and Lactobacillus helveticus is not less than 35% of the total fermentation dose; fermentation The temperatu...

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Abstract

A whey powder with casein phosphopeptide, ancovenin and oligogalactose for promoting the absorption to Ca and relaxing hypertension is prepared through hydrolyzing the casein with composite leaven and composite rennase to generate casein phosphopeptide and ancovenin, making them come in whey, enzyme hydrolyzing, vacuum concentrating and spray drying.

Description

technical field [0001] The invention relates to fermented milk products in the food field, in particular to a preparation method of casein phosphopeptides, anti-angiotensin converting enzyme peptides and galacto-oligosaccharide whey powder. Background technique [0002] Cheese is made of animal milk, which is fermented by lactic acid bacteria. During the fermentation process, rennet is added to form curds. The whey is discharged by heating, cutting, breaking, and filtering. Milk is also excluded in the manufacture of concentrated yogurt. clear. The excreted amount of whey varies depending on the type of product, but is 20% to 90% of raw milk. The specific composition of whey varies with the raw materials and process of cheese processing. It generally contains 0.6% protein, 4.8% lactose, and 0.5% minerals. It is an important food resource. If it is not utilized, it will not only waste resources, but also cause environmental pollution. [0003] Currently whey processing is ...

Claims

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Application Information

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IPC IPC(8): A23C21/02A23L1/305A23L33/125A23L33/18
Inventor 汪建明李文钊阮美娟赵征
Owner 济宁耐特食品有限公司
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