Instant casein composition as well as preparation method and application thereof
Through the combination of casein, arabinose and divalent cationic chelates, combined with Luohan fruit and licorice extract, an instant casein composition was prepared, which solved the problem of casein flocculation and precipitation under divalent ions, and achieved its solid and good fluidity and stability in liquid dosage forms, suitable for a variety of foods.
Patent Information
- Application Number
- CN202411571012.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-06
- Publication Date
- 2025-01-03
AI Technical Summary
It is difficult to prepare casein micelles with instant and good fluidity in the prior art, and they are prone to flocculation and precipitation in the presence of divalent ions, making them difficult to be compatible with divalent ions, and are suitable for solid and liquid dosage-forming foods.
The instant casein composition is prepared by the combination of casein, arabinose and divalent cationic chelate by preparing divalent ion chelate system, dispersion system, premix, mixing, flavoring and high-pressure granulation, and the instant casein composition is prepared, and Add Rohan fruit extract and licorice extract to improve its fluidity and sensory acceptance.
It has achieved the improvement of casein's instant solubility and fluidity, can withstand the impact of divalent ions, and does not cause protein flocculation and precipitation. It has a simple process and can be recycled. It is suitable for sports foods, weight loss foods, and special medical foods.
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Figure CN119234917A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the field of food biotechnology, and specifically relates to an instant casein composition and a preparation method and application thereof. Background Art
[0002] Micellar casein has been widely used in various food and beverage industries, including sports food, weight loss food, special medical food and dairy products. The slow digestion characteristics of micellar casein can effectively delay hunger, making it have potential application value in sports nutrition food and weight management food. Micellar casein is used to make ice cream, clinical nutrition products, cheese and fresh dairy products. Micellar casein is different from other caseins / caseinates. It exists in a natural form and has excellent emulsification, suspension stability and thermal stability. When used in liquid preparations, it can withstand the heat treatment process during processing. However, it is sensitive to divalent ions, such as calcium ions, and it is easy to cause flocculation and precipitation of the system.
[0003] In existing production technologies, casein has very poor solubility and requires vigorous stirring to disperse in water. Furthermore, the formed colloid cannot be stably dispersed in water and is prone to precipitating a large amount of precipitation.
[0004] Chinese patent CN115633726B provides a method for preparing and applying casein, wherein casein is extracted from qula as a raw material, and the reaction system includes sodium citrate, sodium hydroxide, calcium chloride, trisodium phosphate, and an ethanol aqueous solution is added. The pH value of the system needs to be repeatedly adjusted, and the process is complicated. The casein finally obtained is mainly used for the preparation of cheese and is not instant soluble.
[0005] Chinese patent CN114181292B provides a preparation process for highly soluble casein peptides that improve sleep. While ensuring solubility, the peptide content of the enzymatic hydrolysis product can also be guaranteed, while also taking into account the activity of improving sleep. Through simple pretreatment and superposition of relatively specific pancreatic enzymes, bromelain or flavor proteases, the casein sequence is first lightly enzymatically cleaved to release the precursor peptide, and then accurately and appropriately compounded with other proteases for deep enzymatic hydrolysis. The enzyme consumption is very low, and the solubility and peptide content are significantly improved. However, this process belongs to the biological decomposition processing of casein, and the processed product is no longer complete casein. The process is complicated, and the product has poor flavor and no longer has the inherent flavor of casein.
[0006] Chinese patent CN102763762B provides a method for producing calcium caseinate using food-grade casein as a raw material. The instant calcium caseinate product produced has good solubility. This method belongs to a chemical reaction method in which casein reacts with calcium hydroxide. The obtained product is no longer casein, but caseinate. The product is a powder, and the dissolution process requires vigorous stirring, and the instant solubility is poor.
[0007] How to use natural casein micelles to prepare casein micelles that are fast-soluble, have good fluidity, are compatible with divalent ions, and are suitable for both solid and liquid dosage forms of food remains a technical challenge. Summary of the invention
[0008] In order to solve the above problems, the present invention provides an instant casein composition and a preparation method and application thereof.
[0009] In one aspect, the present invention provides an instant casein composition.
[0010] Specifically, the instant casein composition comprises casein, arabinose and divalent cation chelate.
[0011] Specifically, the divalent cation chelate includes: citric acid, potassium citrate, malic acid, sodium L-malate, potassium carbonate, potassium bicarbonate, sodium carbonate and sodium bicarbonate.
[0012] More specifically, the mass ratio of the citric acid, potassium citrate, malic acid, sodium L-malate, potassium carbonate, potassium bicarbonate, sodium carbonate and sodium bicarbonate is 1-2:1-2:1-2:1-2:1-2:1-2:1-2:1-2:1-2.
[0013] Specifically, the mass ratio of casein, magnesium oxide and divalent cation chelate is 20-30:2-4:1.
[0014] Specifically, the instant casein composition further comprises monk fruit extract and liquorice extract.
[0015] More specifically, the mass ratio of the monk fruit extract to the liquorice extract is 1-2:1-2.
[0016] In certain specific embodiments of the present invention, the mass ratio of the monk fruit extract to the liquorice extract is 1:2.
[0017] In certain specific embodiments of the present invention, the mass ratio of the monk fruit extract to the liquorice extract is 2:1.
[0018] In another aspect, the present invention provides a method for preparing an instant casein composition.
[0019] Specifically, the preparation method comprises the following steps: (1) preparing a divalent ion chelating system: mixing citric acid, potassium citrate, malic acid, sodium L-malate, potassium carbonate, potassium bicarbonate, sodium carbonate and sodium bicarbonate in proportion; (2) Preparing a dispersed system: mixing magnesium oxide and a divalent ion chelating system in proportion to obtain a dispersed system; (3) Premixing: The dispersed system is crushed and sieved to obtain a premixed mixture; (4) Mixing: mixing the premixed mixture and casein in proportion to obtain a mixture; (5) flavor correction: mixing the monk fruit extract and the liquorice extract with the mixture obtained in step (4) in proportion; (6) Granulation; (7) Crushing and sieving; (8) Fine powder is backfilled and remade.
[0020] In certain specific embodiments of the present invention, the preparation steps are: (1) preparing a divalent ion chelating system: by mass, citric acid: potassium citrate: malic acid: sodium L-malate: potassium carbonate: potassium bicarbonate: sodium carbonate: sodium bicarbonate = 1:2:1:2:1:2:1:2, or citric acid: potassium citrate: malic acid: sodium L-malate: potassium carbonate: potassium bicarbonate: sodium carbonate: sodium bicarbonate = 2:1:2:1:2:1:2:1; (2) Preparation of a dispersed system: Mix magnesium oxide and divalent ion chelating system in a ratio of 2-4:1 by mass; (3) Premixing: crush and mix the above dispersed system, and pass through a 40-80 mesh sieve for later use; (4) Mixing: mixing the premixed mixture with micellar casein at a mass ratio of 1:20-30; (5) Flavor correction: Mix the monk fruit extract: the licorice extract: the above mixture in a mass ratio of 1:2:50 or 2:1:50; (6) High pressure granulation: high pressure granulation speed 60-70r / min, roller pressure 6-10MPa, roller speed 6-12r / min; (7) Grinding and sieving: The high-pressure granulation product is coarsely ground and sieved through a 20-mesh sieve and a 60-80-mesh sieve, and the uniform particles below the 20-mesh sieve and above the 60-80-mesh sieve are taken; (8) Fine powder backfilling and reprocessing: The fine powder is re-granulated at high pressure, crushed and sieved, and the part above the sieve is taken until the particle yield is above 90%.
[0021] In yet another aspect, the present invention provides a use of an instant casein composition in preparing food.
[0022] Specifically, the food includes but is not limited to sports food, weight loss food, special medical food or milk-containing beverage.
[0023] Compared with the prior art, the present invention has the following beneficial effects: 1. The instant casein process of the present invention is simple and can be operated cyclically to achieve continuous production; the product is granular, the powder has a small angle of repose, good fluidity, good sensory acceptance, and its aqueous solution can withstand the impact of divalent ions without protein flocculation and precipitation.
[0024] 2. The instant casein of the present invention can be directly consumed as a protein supplement, can also be used as a protein component for patients who need protein supplementation, and can also be used as a raw material for sports nutrition food or special medical purpose formula food. BRIEF DESCRIPTION OF THE DRAWINGS
[0025] Figure 1 The left side shows the divalent ion compatibility test result of the instant casein prepared in Example 1, and the right side shows the divalent ion compatibility test result of the untreated casein.
[0026] Figure 2 The results of the quick solubility comparison test in the experimental example are shown in the figure below. The left side shows the quick solubility test results of the quick casein prepared according to Example 1, and the right side shows the quick solubility test results of the untreated casein. DETAILED DESCRIPTION
[0027] The present invention will be further described in detail below in conjunction with specific examples. The following examples are not intended to limit the present invention, but are only intended to illustrate the present invention. The experimental methods used in the following examples are generally conventional, unless otherwise specified, and the materials, reagents, etc. used in the following examples are commercially available, unless otherwise specified.
[0028] Example 1 Preparation of divalent ion chelating system: by mass, citric acid: potassium citrate: malic acid: sodium L-malate: potassium carbonate: potassium bicarbonate: sodium carbonate: sodium bicarbonate = 1:2:1:2:1:2:1:2; Preparation of dispersion system: Mix magnesium oxide and divalent ion chelating system in a ratio of 2:1 by mass; Premixing: crush and mix the above dispersed system, and pass through an 80-mesh sieve for later use; Mixing: Mix the premixed mixture with micellar casein at a mass ratio of 1:20; Flavor correction: Mix the monk fruit extract: licorice extract: the above mixture in a mass ratio of 1:2:50; High pressure granulation: high pressure granulation speed 70r / min, roller pressure 10MPa, roller speed 12r / min; Crushing: The high-pressure granulation product is coarsely crushed by a low-speed crusher at a speed of 100 r / min, crushed through 20-mesh and 60-mesh sieves, and the uniform particles under the 20-mesh sieve and on the 60-mesh sieve are taken; Fine powder backfilling and re-processing: the fine powder is re-granulated at high pressure, crushed and sieved, and the part above the sieve is taken until the particle yield reaches 90%.
[0029] Example 2 Preparation of divalent ion chelating system: by mass, citric acid: potassium citrate: malic acid: sodium L-malate: potassium carbonate: potassium bicarbonate: sodium carbonate: sodium bicarbonate = 2:1:2:1:2:1:2:1 in a mixing ratio; Preparation of dispersion system: Mix magnesium oxide and divalent ion chelating system in a ratio of 4:1 by mass; Premixing: crush and mix the above dispersed system, and pass through a 40-mesh sieve for later use; Mixing: Mix the above premixed mixture with micellar casein at a mass ratio of 1:30; Taste correction: Mix the monk fruit extract: licorice extract: the above mixture in a mass ratio of 2:1:50; High pressure granulation: high pressure granulation speed 60r / min, roller pressure 6MPa, roller speed 6r / min; Crushing: coarsely crush the above high-pressure granulation product, crush it through 20-mesh and 80-mesh sieves, and take the uniform particles below the 20-mesh sieve and above the 80-mesh sieve; Fine powder backfilling and re-processing: the fine powder is re-granulated at high pressure, crushed and sieved, and the part above the sieve is taken until the particle yield reaches 90%.
[0030] Comparative Example 1 Preparation of divalent ion chelating system: by mass, citric acid: potassium citrate: malic acid: sodium L-malate: potassium carbonate: potassium bicarbonate: sodium carbonate: sodium bicarbonate = 2:1:2:1:2:1:2:1 in a mixing ratio; Preparation of dispersion system: Mix xanthan gum and divalent ion chelating system in a ratio of 4:1 by mass; Premixing: crush and mix the above dispersed system, and pass through a 40-mesh sieve for later use; Mixing: Mix the above premixed mixture with micellar casein at a mass ratio of 1:30; Taste correction: Mix the monk fruit extract: licorice extract: the above mixture in a mass ratio of 2:1:50; High pressure granulation: high pressure granulation speed 60r / min, roller pressure 6MPa, roller speed 6r / min; Crushing: coarsely crush the above high-pressure granulation product, crush it through 20-mesh and 80-mesh sieves, and take the uniform particles below the 20-mesh sieve and above the 80-mesh sieve; Fine powder backfilling and re-processing: the fine powder is re-granulated at high pressure, crushed and sieved, and the part above the sieve is taken until the particle yield reaches 90%.
[0031] Comparative Example 2 Preparation of divalent ion chelating system: by mass, citric acid: potassium citrate: malic acid: sodium L-malate = 2:1:2:1 ratio was mixed; Preparation of dispersion system: Mix magnesium oxide and divalent ion chelating system in a ratio of 4:1 by mass; Premixing: crush and mix the above dispersed system, and pass through a 40-mesh sieve for later use; Mixing: Mix the above premixed mixture with micellar casein at a mass ratio of 1:30; Taste correction: Mix the monk fruit extract: licorice extract: the above mixture in a mass ratio of 2:1:50; High pressure granulation: high pressure granulation speed 60r / min, roller pressure 6MPa, roller speed 6r / min; Crushing: coarsely crush the above high-pressure granulation product, crush it through 20-mesh and 80-mesh sieves, and take the uniform particles below the 20-mesh sieve and above the 80-mesh sieve; Fine powder backfilling and re-processing: the fine powder is re-granulated at high pressure, crushed and sieved, and the part above the sieve is taken until the particle yield reaches 90%.
[0032] Comparative Example 3 Preparation of divalent ion chelating system: by mass, citric acid: potassium citrate: malic acid: sodium L-malate = 2:1:2:1 ratio was mixed; Preparation of dispersion system: Mix magnesium oxide and divalent ion chelating system in a ratio of 4:1 by mass; Premixing: crush and mix the above dispersed system, and pass through a 40-mesh sieve for later use; Mixing: Mix the above premixed mixture with micellar casein at a mass ratio of 1:30; High pressure granulation: high pressure granulation speed 60r / min, roller pressure 6MPa, roller speed 6r / min; Crushing: coarsely crush the above high-pressure granulation product, crush it through 20-mesh and 80-mesh sieves, and take the uniform particles below the 20-mesh sieve and above the 80-mesh sieve; Fine powder backfilling and re-processing: the fine powder is re-granulated at high pressure, crushed and sieved, and the part above the sieve is taken until the particle yield reaches 90%.
[0033] Experimental example 1. Particle size: detected by laser particle size analyzer.
[0034] 2. Angle of repose: tested with a powder tester.
[0035] 3. Dissolution time: tested by 80℃ pure water dissolution method.
[0036] 4. Bulk density: Use bulk density tester to test.
[0037] 5. Sensory evaluation: The national standard method of 9 points is adopted.
[0038] 6. Divalent ion compatibility: tested with 1% calcium ion aqueous solution.
[0039] Figure 1 The left side shows the divalent ion compatibility test result of the instant casein prepared according to Example 1, and the right side shows the divalent ion compatibility test result of the untreated casein. It can be seen that the casein composition prepared by the present invention has better divalent ion compatibility.
[0040] 7. Instant Solubility: Figure 2 The left side shows the results of the instant casein instant solubility test prepared in Example 1, and the right side shows the results of the untreated casein instant solubility test. Figure 2 It can be seen that the instant casein composition prepared by the present invention dissolves faster and has a more uniform texture.
[0041] The experimental results are summarized in Table 1.
[0042] Table 1
[0043] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, rather than to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions of the technical solution of the present invention by ordinary technicians in this field do not deviate from the essence and scope of the technical solution of the present invention.
Claims
1. An instant casein composition, characterized in that The invention comprises the following components: casein, magnesium oxide and divalent cation chelate, wherein the divalent cation chelate comprises citric acid, potassium citrate, malic acid, sodium L-malate, potassium carbonate, potassium bicarbonate, sodium carbonate and sodium bicarbonate.
2. The instant casein composition according to claim 1, characterized in that The mass ratio of the citric acid, potassium citrate, malic acid, sodium L-malate, potassium carbonate, potassium bicarbonate, sodium carbonate and sodium bicarbonate is 1-2:1-2:1-2:1-2:1-2:1-2:1-2:1-2:1-2.
3. The instant casein composition according to claim 1, characterized in that The mass ratio of casein, magnesium oxide and divalent cation chelate is 20-30:2-4:
1.
4. The instant casein composition according to claim 1, characterized in that Also includes monk fruit extract and licorice extract.
5. The instant casein composition according to claim 4, characterized in that The mass ratio of the monk fruit extract to the liquorice extract is 1-2:1-2.
6. The method for preparing the instant casein composition according to any one of claims 1 to 5, characterized in that: The following steps are involved: (1) preparing a divalent ion chelating system: mixing citric acid, potassium citrate, malic acid, sodium L-malate, potassium carbonate, potassium bicarbonate, sodium carbonate and sodium bicarbonate in proportion; (2) Preparing a dispersed system: mixing magnesium oxide and a divalent ion chelating system in proportion to obtain a dispersed system; (3) Premixing: The dispersed system is crushed and sieved to obtain a premixed mixture; (4) Mixing: mixing the premixed mixture and casein in proportion to obtain a mixture; (5) flavor correction: mixing the monk fruit extract and the liquorice extract with the mixture obtained in step (4) in proportion; (6) Granulation.
7. The preparation method according to claim 6, characterized in that: In step (6), the granulation conditions are: rotation speed 60-70 r / min, roller pressure 6-10 MPa, and roller speed 6-12 r / min.
8. Use of the instant casein composition according to any one of claims 1 to 5 or the instant casein composition obtained by the preparation method according to any one of claims 6 to 7 in preparing food.
9. The use according to claim 8, characterized in that: The food includes but is not limited to sports food, slimming food or milk-containing beverage.