Method for preparing high-activity whole milk protein
By employing a low-temperature continuous processing technology, combined with centrifugal defatting, sterilization, cold sterilization, and vacuum freeze-drying, the problems of milk protein activity loss and microbial safety have been solved, enabling the stable preparation and mass production of highly active whole milk protein.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- JINHUA DEGUAN BIOENGINEERING CO LTD
- Filing Date
- 2026-06-02
- Publication Date
- 2026-07-17
AI Technical Summary
In existing milk protein processing technology, high-temperature heating leads to the loss of active ingredients, the separation and concentration processes lack precision, a single sterilization method poses a risk to microbial safety, and the activity of milk proteins is further reduced during the drying process, making it difficult to balance the safety, activity and purity of the product.
The continuous processing technology using low-temperature treatment includes preheating, centrifugal defatting, sterilization, cold sterilization, concentration, and vacuum freeze-drying, forming a dual sterilization method. Moisture is removed through cooling and vacuum freeze-drying, maintaining the activity of milk proteins and ensuring product stability.
It effectively maintains the activity of milk proteins, reduces the risk of microbial contamination, enables the standardized preparation and mass production of highly active whole milk proteins, and improves product quality stability and safety.
Smart Images
Figure CN122397835A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of milk protein processing technology, and in particular to a method for preparing highly active whole milk protein. Background Technology
[0002] Currently, most milk protein processing technologies on the market rely on high-temperature heating treatment. This type of process can easily damage the spatial structure of milk proteins, causing the loss of active ingredients and failing to fully preserve the biological activity of milk proteins.
[0003] Meanwhile, traditional milk protein processing technology lacks precise control methods in the separation and concentration stages, which easily leads to problems such as high protein loss rate and insufficient product purity, affecting the quality stability of milk protein products.
[0004] Furthermore, some milk protein processing techniques rely on only a single sterilization method, resulting in inadequate microbial control and potential microbial safety hazards. Moreover, the high-temperature environment during drying can further exacerbate the decline in milk protein activity, causing secondary damage during the drying process. This makes it difficult to balance product safety, activity, and purity, thus failing to meet the market demand for high-end milk protein products.
[0005] Therefore, it is necessary to provide a method for preparing highly active whole milk protein to solve the problems of loss of milk protein activity caused by high-temperature processing in traditional processes, protein loss and low purity due to insufficient precision in separation and concentration, microbial safety hazards caused by single sterilization methods, and secondary damage to milk protein activity during drying. Summary of the Invention
[0006] The purpose of this invention is to address the shortcomings of existing technologies by proposing a method for preparing highly active whole milk protein.
[0007] To achieve the above objectives, the present invention adopts the following technical solution:
[0008] A method for preparing highly active whole milk protein includes the following steps:
[0009] S1. Preheat the fresh milk and then centrifuge the preheated fresh milk to remove fat, thus obtaining skim milk;
[0010] S2. Sterilize the skim milk;
[0011] S3. Perform cold sterilization treatment on the skim milk after sterilization;
[0012] S4. The skim milk after cold sterilization is concentrated to remove lactose and obtain concentrated skim milk.
[0013] S5. Cool the concentrated skim milk and pre-freeze the cooled skim milk in a tray;
[0014] S6. Vacuum freeze-dry the pre-frozen skim milk to remove moisture and obtain highly active whole milk protein.
[0015] Preferably, in step S1, the preheating temperature is 40℃~55℃.
[0016] Preferably, in step S1, the preheating temperature is 50°C.
[0017] Preferably, in step S1, a cream separator is used to centrifuge and defatt the preheated fresh milk, and separate cream and skimmed milk.
[0018] Preferably, in step S2, the sterilization treatment is performed at 70℃~75℃ for 2min~5min.
[0019] Preferably, in step S2, the sterilization treatment is performed at 72°C for 3 minutes.
[0020] Preferably, in step S3, the cold sterilization treatment is a membrane filtration treatment.
[0021] Preferably, in step S5, the concentrated skim milk is cooled to 35°C~45°C.
[0022] Preferably, in step S5, the concentrated skim milk is cooled to 40°C.
[0023] Preferably, in step S5, the pre-freezing temperature for tray pre-freezing is -55℃ to -45℃.
[0024] Preferably, in step S5, the pre-freezing temperature for traying and pre-freezing is -50°C.
[0025] Preferably, in step S6, the vacuum freeze drying includes drying under conditions of freezing at -55℃ to -45℃ and vacuum degree below 50Pa, and drying the material at a temperature below 40℃.
[0026] Preferably, in step S6, the vacuum freeze drying includes drying under conditions of freezing at -50°C and vacuum degree below 50Pa, and drying the material at a temperature below 40°C.
[0027] Preferably, in step S6, the total duration of the vacuum freeze-drying is 24h to 36h.
[0028] Preferably, the fresh milk is transported under refrigeration before preheating and stored in a cold storage facility after entering the factory to maintain a low temperature.
[0029] The beneficial effects of this invention are as follows:
[0030] This invention adopts the processing principle of low temperature, mildness and avoidance of heat damage, and runs through the entire process from fresh milk processing to vacuum freeze drying to obtain whole milk protein dried product, that is, high-activity whole milk protein. It can reduce the impact on milk protein activity during processing and avoid damage to milk protein activity.
[0031] This invention combines centrifugal defatting, sterilization, cold sterilization, concentration, and vacuum freeze-drying to form a continuous processing chain. Specifically, centrifugal defatting yields skim milk, sterilization and cold sterilization provide dual sterilization, concentration removes lactose, and vacuum freeze-drying removes moisture, thus ensuring the preservation of milk protein activity, microbial safety, and product stability.
[0032] This invention controls the temperature and process conditions of key steps such as refrigerated transportation, preheating, sterilization, cooling, tray pre-freezing, and vacuum freeze-drying, so that the preparation process has good repeatability and stability, which is conducive to the standardized preparation of highly active whole milk protein.
[0033] This invention establishes a quality control system that includes initial raw material inspection, incoming inspection, process control, and finished product inspection. This system can control product quality during raw material entry, processing, and product formation, thereby ensuring the quality and microbial safety of whole milk protein dried products.
[0034] This invention can achieve high protein retention and high activity maintenance in bovine colostrum and fresh milk, solving the problem that active ingredients are easily destroyed in traditional processes. At the same time, the dual sterilization method of sterilization and cold sterilization can ensure the microbial safety of the product and reduce the risk of contamination. Furthermore, the resulting product has strong stability and can provide technical support for the mass production of high-activity milk protein products. Attached Figure Description
[0035] Figure 1 This is a schematic diagram of the process flow for a method of preparing highly active whole milk protein proposed in Example 1 of the present invention. Detailed Implementation
[0036] To provide a clearer understanding of the technical features, objectives, and beneficial effects of this invention, the technical solution of this invention is described in detail below, but this should not be construed as limiting the scope of implementation of this invention. Unless otherwise specified, the methods used in this invention are conventional methods in this technical field. In this invention, materials, reagents, or instruments whose manufacturers are not specified are all conventional products that can be purchased commercially.
[0037] In one embodiment, the present invention provides a method for preparing highly active whole milk protein, comprising the following steps:
[0038] S1. Preheat the fresh milk and then centrifuge the preheated fresh milk to remove fat, thus obtaining skim milk;
[0039] S2. Sterilize the skim milk;
[0040] S3. Perform cold sterilization treatment on the skim milk after sterilization;
[0041] S4. The skim milk after cold sterilization is concentrated to remove lactose and obtain concentrated skim milk.
[0042] S5. Cool the concentrated skim milk and pre-freeze the cooled skim milk in a tray;
[0043] S6. Vacuum freeze-dry the pre-frozen skim milk to remove moisture and obtain highly active whole milk protein.
[0044] In a preferred embodiment of the present invention, in step S1, the preheating temperature is 40°C to 55°C.
[0045] In a preferred embodiment of the present invention, in step S1, a cream separator is used to centrifuge and defatt the preheated fresh milk, and cream and skimmed milk are separated.
[0046] In a preferred embodiment of the present invention, in step S2, the sterilization treatment is performed at 70°C to 75°C for 2 to 5 minutes.
[0047] In a preferred embodiment of the present invention, in step S3, the cold sterilization treatment is a membrane filtration treatment.
[0048] In a preferred embodiment of the present invention, in step S5, the concentrated skim milk is cooled to 35°C~45°C.
[0049] In a preferred embodiment of the present invention, in step S5, the pre-freezing temperature for tray pre-freezing is -55℃ to -45℃.
[0050] In a preferred embodiment of the present invention, in step S6, the vacuum freeze drying includes drying under conditions of freezing at -55℃ to -45℃ and vacuum degree below 50Pa, and drying the material at a temperature below 40℃.
[0051] In a preferred embodiment of the present invention, in step S6, the total duration of the vacuum freeze-drying is 24h to 36h.
[0052] In a preferred embodiment of the present invention, the fresh milk is transported under refrigeration before preheating and stored in a cold storage after entering the factory to maintain a low temperature.
[0053] The specific implementation of the present invention will be described in detail below with reference to specific embodiments.
[0054] Example 1: This example uses fresh milk as the raw material. The fresh milk is first collected and undergoes preliminary inspection to confirm the quality of the raw material. After preliminary inspection, the fresh milk is transported to the factory via refrigerated transport and immediately stored in a cold storage to maintain a low temperature upon arrival. Subsequently, an incoming inspection is conducted to further confirm the qualification of the raw material.
[0055] Fresh milk that has passed the incoming inspection is fed in batches into the production line for processing. The batched fresh milk is preheated to 50°C, and then a cream separator is used to centrifuge and defatt the preheated fresh milk, separating cream and skim milk.
[0056] The skim milk is sterilized at 72°C for 3 minutes. The sterilized skim milk is then subjected to cold sterilization via membrane filtration to further ensure microbial safety.
[0057] The skim milk, after cold sterilization, is concentrated to remove lactose, resulting in concentrated skim milk. The concentrated skim milk is then cooled to 40°C to obtain cooled skim milk.
[0058] The cooled skim milk is pre-frozen in trays at -50°C. Then, the pre-frozen skim milk undergoes vacuum freeze-drying to remove moisture. This vacuum freeze-drying involves drying at -50°C and a vacuum level below 50 Pa, ensuring the material temperature does not exceed 40°C during the drying process. The total freeze-drying time is 24 to 36 hours, adjusted according to the amount of liquid. After vacuum freeze-drying, a dried whole milk protein product, i.e., highly active whole milk protein, is obtained.
[0059] The dried whole milk protein product is packaged to protect it from external contamination. The packaged product is then inspected again to ensure quality. Products that pass inspection are then stored in a warehouse, awaiting shipment or further processing.
[0060] The process flow diagram of this embodiment is as follows: Figure 1 As shown in the figure, ※ represents a key control point and △ represents a major piece of equipment.
[0061] Example 2: This example uses fresh milk as the raw material. The fresh milk is first collected and undergoes preliminary inspection to confirm the quality of the raw material. After preliminary inspection, the fresh milk is transported to the factory via refrigerated transport and immediately stored in a cold storage to maintain a low temperature upon arrival. Subsequently, an incoming inspection is conducted to further confirm the qualification of the raw material.
[0062] Fresh milk that has passed the incoming inspection is fed in batches into the production line for processing. The batched fresh milk is preheated to 40°C, and then a cream separator is used to centrifuge and defatt the preheated fresh milk, separating cream and skim milk.
[0063] The skim milk is sterilized at 70°C for 2 minutes. The sterilized skim milk is then subjected to cold sterilization via membrane filtration to further ensure microbial safety.
[0064] The skim milk, after cold sterilization, is concentrated to remove lactose, resulting in concentrated skim milk. The concentrated skim milk is then cooled to 35°C to obtain cooled skim milk.
[0065] The cooled skim milk was pre-frozen in trays at -55°C. The pre-frozen skim milk was then subjected to vacuum freeze-drying to remove moisture. This vacuum freeze-drying involved drying at -55°C under a vacuum of less than 50 Pa, ensuring the material temperature did not exceed 40°C during the drying process. The total freeze-drying time was 24 hours. After vacuum freeze-drying, a dried whole milk protein product, namely highly active whole milk protein, was obtained.
[0066] The dried whole milk protein product is packaged to protect it from external contamination. The packaged product is then inspected again to ensure quality. Products that pass inspection are then stored in a warehouse, awaiting shipment or further processing.
[0067] Example 3: This example uses fresh milk as the raw material. The fresh milk is first collected and undergoes preliminary inspection to confirm the quality of the raw material. After preliminary inspection, the fresh milk is transported to the factory via refrigerated transport and immediately stored in a cold storage to maintain a low temperature upon arrival. Subsequently, an incoming inspection is conducted to further confirm the qualification of the raw material.
[0068] Fresh milk that has passed the incoming inspection is fed in batches into the production line for processing. The batched fresh milk is preheated to 55°C, and then a cream separator is used to centrifuge and defatt the preheated fresh milk, separating cream and skim milk.
[0069] The skim milk is sterilized at 75°C for 5 minutes. After sterilization, the skim milk undergoes cold sterilization via membrane filtration to further ensure microbial safety.
[0070] The skim milk, after cold sterilization, is concentrated to remove lactose, resulting in concentrated skim milk. The concentrated skim milk is then cooled to 45°C to obtain cooled skim milk.
[0071] The cooled skim milk was pre-frozen in trays at -45°C. The pre-frozen skim milk was then subjected to vacuum freeze-drying to remove moisture. This vacuum freeze-drying involved drying at -45°C under a vacuum of less than 50 Pa, ensuring the material temperature did not exceed 40°C during the drying process. The total freeze-drying time was 36 hours. After vacuum freeze-drying, a dried whole milk protein product, namely highly active whole milk protein, was obtained.
[0072] The dried whole milk protein product is packaged to protect it from external contamination. The packaged product is then inspected again to ensure quality. Products that pass inspection are then stored in a warehouse, awaiting shipment or further processing.
[0073] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.
Claims
1. A method for preparing highly active whole milk protein, characterized in that, Includes the following steps: S1. Preheat the fresh milk and then centrifuge the preheated fresh milk to remove fat, thus obtaining skim milk; S2. Sterilize the skim milk; S3. Perform cold sterilization treatment on the skim milk after sterilization; S4. The skim milk after cold sterilization is concentrated to remove lactose and obtain concentrated skim milk. S5. Cool the concentrated skim milk and pre-freeze the cooled skim milk in a tray; S6. Vacuum freeze-dry the pre-frozen skim milk to remove moisture and obtain highly active whole milk protein.
2. The method for preparing highly active whole milk protein according to claim 1, characterized in that, In step S1, the preheating temperature is 40℃~55℃.
3. The method for preparing highly active whole milk protein according to claim 1, characterized in that, In step S1, a cream separator is used to centrifuge and defatt the preheated fresh milk, and cream and skim milk are separated.
4. The method for preparing highly active whole milk protein according to claim 1, characterized in that, In step S2, the sterilization treatment is performed at 70℃~75℃ for 2min~5min.
5. The method for preparing highly active whole milk protein according to claim 1, characterized in that, In step S3, the cold sterilization treatment is a membrane filtration treatment.
6. The method for preparing highly active whole milk protein according to claim 1, characterized in that, In step S5, the concentrated skim milk is cooled to 35°C~45°C.
7. The method for preparing highly active whole milk protein according to claim 1, characterized in that, In step S5, the pre-freezing temperature for the tray-loading pre-freezing is -55℃ to -45℃.
8. The method for preparing highly active whole milk protein according to claim 1, characterized in that, In step S6, the vacuum freeze drying includes drying under conditions of freezing at -55℃ to -45℃ and vacuum degree below 50Pa, and drying the material at a temperature below 40℃.
9. The method for preparing highly active whole milk protein according to claim 8, characterized in that, In step S6, the total duration of the vacuum freeze drying is 24h~36h.
10. The method for preparing highly active whole milk protein according to claim 1, characterized in that, The fresh milk is transported under refrigeration before preheating and stored in a cold storage facility after entering the factory to maintain a low temperature.