Liquid milk containing active lactoferrin and preparation method thereof
By extracting and retaining active lactoferrin from raw milk, the problem of low active lactoferrin content in existing liquid milk is solved, and the preparation of liquid milk with high content of active lactoferrin is achieved, ensuring the high nutritional value of the product.
CN119679000APending Publication Date: 2025-03-25BRIGHT DAIRY & FOOD CO LTD
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Patent Information
- Application Number
- CN202411901552.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-23
- Publication Date
- 2025-03-25
AI Technical Summary
Technical Problem
The active lactoferrin content in existing liquid milk products is low, especially at low temperature treatment, which leads to most of its losses inactivation, and lacks effective industrial production methods.
Method used
Lactroferrin was extracted from fresh raw milk, cation exchange chromatography separation, nanofiltration membrane separation and other steps, and added it to raw milk, and then disgnant and sterilized by microfiltration membrane, and then prepared liquid milk with high content of active lactroferrin.
Benefits of technology
The extraction and retention of high-content active lactoferrin is achieved, ensuring the nutritional value of low-temperature milk and avoiding component losses caused by heat treatment.
✦ Generated by Eureka AI based on patent content.
Abstract
The invention provides liquid milk containing active lactoferrin and a preparation method of the liquid milk. Fresh raw milk is subjected to degreasing separation to obtain first skimmed milk; performing cation exchange chromatography separation and elution on the first skimmed milk to obtain a lactoferrin salt-containing solution; separating the salt-containing lactoferrin solution through a nanofiltration membrane, and collecting an intercepted lactoferrin solution; adding the lactoferrin solution into raw milk, and performing degreasing separation to obtain second single cream and high-content active lactoferrin skimmed milk; filtering and sterilizing the high-content active lactoferrin skimmed milk through a microfiltration membrane; sterilizing the second single cream, cooling for the first time, adding the second single cream into the sterilized high-content active lactoferrin skimmed milk, heating, homogenizing, and cooling for the second time to obtain the high-content active lactoferrin skimmed milk; the content of active lactoferrin in the obtained liquid milk is 1.7-2 times that of pasteurized milk with the same protein content, and the liquid milk can be stored for 19-21 days at the temperature of 2-6 DEG C.
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