465 results about "Milk Serum" patented technology

A method for separating protein from a milk raw material, the method comprising separating beta-lactoglobulin and alpha-lactalbumin from the milk raw material, the method comprising: a whey separation step for separating whey protein from the milk raw material; a step of ion exchange treatment: adsorbing the whey protein by using strong anion exchange resin, then eluting by using an eluent, adsorbing the whey protein by using strong anion exchange resin to obtain a flow-through liquid, enriching alpha-lactalbumin in the flow-through liquid, and carrying out gradient elution by using the eluent to obtain an elution component, at least one of the elution components is enriched with beta-lactoglobulin; and purifying the flow-through liquid to obtain an alpha-lactalbumin solid, and purifying the elution component enriched with beta-lactoglobulin to obtain a beta-lactoglobulin solid.

The invention provides a hypoglycemic peptide which is prepared by taking bovine whey protein as a raw material and is stable in gastrointestinal digestion and absorption. In an in-vitro cell experiment, the peptide fragment can improve the uptake of insulin-resistant HepG2 hepatocytes and synthesize glycogen by using glucose, can promote intestinal endocrine cells NCI-H716 to secrete GLP-1, has a certain synergistic effect, and can further play the effects of promoting GLP-1 secretion and activating a GLP-1 receptor through combined use. An insulin resistance mouse model is constructed by utilizing high-fat diet, and the peptide fragment is adopted for intervention, so that the hypoglycemic peptide is further proved to have obvious effects on losing weight, reducing lipid accumulation and assisting in reducing blood fat, and meanwhile, the hypoglycemic peptide can be used for improving insulin resistance related symptoms. The milk peptide provided by the invention has gastrointestinal digestion stability and hypoglycemic activity, can be used as a functional milk base material for developing food, medicines or health care products with the effect of regulating blood sugar, and is wide in application prospect.

The invention provides cream cheese and a preparation method thereof, and belongs to the technical field of dairy product processing. According to the method, firstly, raw milk is subjected to degreasing and membrane filtration concentration, the concentration multiple is controlled to be 1.5-4, the lactose content of the concentrated solution is precisely regulated and controlled to be 3-6.5% through washing filtration, and the raw milk concentrated solution rich in casein (accounting for 85-95% of total protein) is obtained. Then, mixing the concentrated solution with single cream, white granulated sugar and the like, homogenizing, sterilizing, inoculating a leavening agent and chymosin, fermenting, refrigerating and demulsifying to obtain a finished product. According to the invention, nutrition waste and environmental pollution caused by discharge of whey in a traditional process are fundamentally avoided through membrane filtration pretreatment, and meanwhile, the problems of pink feeling and peculiar smell caused by addition of milk protein powder are solved; the obtained product is pure and rich in flavor, fine and smooth in texture, simple and efficient in process and suitable for large-scale production.

The invention relates to the technical field of cream cheese preparation, in particular to whey-free natural fruity original cream cheese and a preparation method thereof.The whey-free natural fruity original cream cheese comprises a raw material bag, and the raw material bag comprises, by mass, 45-60 parts of single cream, 20-30 parts of concentrated milk, 20-30 parts of milk protein powder, 20-30 parts of table salt, 20-30 parts of a stabilizer and 20-30 parts of a composite leavening agent; the mass part of the concentrated milk is 35-50; 4-7 parts by mass of milk protein powder; the mass part of the table salt is 0.5-1.5 parts. The cream cheese with natural fruity flavor is prepared, high-index single cream and concentrated milk protein are used as raw materials, through a specific fermentation technology, pleasant fruity flavor can be generated without additional addition of flavor substances, and the flavor category of original cheese is enriched. And a semi-finished product can be obtained without discharging whey after fermentation, so that the process is simplified, the efficiency is improved, the problems of microbial risk and texture deterioration caused by addition of jam and secondary heat treatment in the traditional processed cheese are avoided, and the safety and quality of the product are remarkably improved.

The invention provides cheese and application thereof in preparation of cheese products, and relates to the technical field of dairy products. The cheese provided by the invention at least has one of the following TPA texture indexes: the surface hardness is 0.5-0.7 N, the relaxation elasticity is 34-46%, and the surface adhesion energy is 0.09-0.220 N.mm; the extension force is 4.2-5.4 N, and the extension distance is 80-90 mm. The preparation method comprises the following steps: S1, performing mixed sterilization, pre-acidification treatment and curdling treatment on skimmed milk and single cream to obtain curdled milk; s2, removing whey from the curds, and performing curing treatment; and S3, carrying out blanching and stretching treatment on the cured clots to obtain the cheese. The cheese disclosed by the invention has a specific texture, has good shaping, shape preserving and bonding sealing capabilities after being stretched, can form a uniform and stable viscous state with other stuffing raw materials through a homogenizing process when being used for preparing cheese stuffing, and can be widely applied to preparation of stuffing-containing cheese products.

The invention provides a method for separating beta-casein from a dairy product, a method for separating kappa-casein and a casein mixture. The method for separating the beta-casein from the dairy product comprises the following steps: separating whey and casein in skimmed milk to obtain a casein concentrated solution; carrying out low-temperature microfiltration-percolation treatment on the casein concentrated solution at the temperature of 10 DEG C or below to obtain beta-casein permeate and a by-product of which at least part of beta-casein is removed; and heating the beta-casein permeate to realize self-association of the beta-casein permeate, and then carrying out ultrafiltration-percolation to obtain the beta-casein. The influence on the structure and performance of the beta-casein in the separation process is reduced, and the purity of the separated beta-casein product is improved.

The invention belongs to the technical field of microbial engineering, discloses a composition for promoting infant brain development and application thereof, and provides a composition containing lactobacillus paracasei N1115, breast milk oligosaccharide and whey protein powder, the composition can promote infant brain and nerve development, all the components have a synergistic effect, and the effect of promoting infant brain and nerve development is achieved. The conversion from latent TGF-beta in the whey protein powder to activated TGF-beta is activated, so that the aims of promoting neurodevelopment, improving memory and promoting brain development of infants are fulfilled. The preparation method is suitable for preparing milk powder, cheese, yoghourt, plant-based yoghourt and derivative products or other foods for promoting brain development of infants.

The invention belongs to the field of food, and particularly relates to a preparation method of hydrolyzed whey protein. The preparation method of the hydrolyzed whey protein provided by the invention comprises the following steps: performing high-pressure homogenization on a whey protein aqueous solution, hydrolyzing the whey protein aqueous solution subjected to high-pressure homogenization in the presence of an enzyme, and performing enzyme deactivation, wherein in the step of performing high-pressure homogenization on the whey protein aqueous solution, the pressure of high-pressure homogenization is 150 to 450 MPa, and the time of high-pressure homogenization is 20 to 35 minutes. According to the method, protein feed liquid containing whey protein is subjected to high-pressure homogenization treatment before hydrolysis, so that alpha-helix, beta-fold and other protein secondary structures can be fully changed, the hydrolysis reaction time is greatly shortened, the bitter taste of the whey protein hydrolysate can be improved, and the characteristics of a whey protein hydrolysate downstream product can be improved; the osmotic pressure of the formula milk is reduced, and the reconstituability of the formula milk powder is improved.

The invention relates to the technical field of food, in particular to yoghourt with high casein content and a preparation method of the yoghourt. The preparation method of the yoghourt provided by the invention comprises the following steps: mixing raw milk, a membrane separation casein concentrated solution and inorganic salt; carrying out hydrodynamic cavitation treatment on the mixed raw material solution, then inoculating a leavening agent for fermentation, and when the fermentation is carried out to a certain pH value, applying ultrasonic treatment while the fermentation is carried out. The high-casein-content yoghurt prepared by the method provided by the invention has proper viscosity, hardness and cohesiveness, smooth and stable texture, better water binding capacity, lower whey precipitation rate, better stability and excellent sensory evaluation performance such as taste, smell and the like. The yoghourt provided by the invention has the characteristics of high protein content and high casein content, has the characteristics of natural low fat, high calcium and strong satiety due to the high casein content, and can better meet the requirements of people with body building, fat reducing and calcium supplementing.

The invention relates to an instant composition with a long-acting oral health-care function for dogs and cats as well as a preparation method and application of the instant composition, and belongs to the technical field of pet food and pet oral care. The composition comprises 20%-30% of whey protein powder, 10%-20% of hydrolyzed gelatin, 1%-3% of low-molecular-weight chitin saccharide gum, 1%-2% of modified cassava starch, 2%-5% of sodium alginate, 1%-3% of fructo-oligosaccharide, 0.03%-0.08% of lysozyme, 0.03%-0.08% of tea polyphenol, 0.05%-0.15% of zinc gluconate, 0.05%-0.1% of persimmon tannin, 3%-5% of tuna hydrolysate, 4%-6% of whole goat milk powder, 2%-4% of skim yoghurt powder and the balance water. The added active ingredients have long-acting slow-release and continuous effects in the formula, oral pathogenic bacteria can be effectively inhibited, dental plaque and dental calculus formation can be reduced, halitosis can be lastingly relieved, and the toothpaste has good market competitiveness.

The invention relates to the technical field of whey separation, and particularly discloses a whey separation device with an anti-blocking structure for cheese processing, a separation part comprises a bottom plate, a screen plate and a filter cartridge, the side face of the bottom plate is fixedly connected with the inner side of a barrel, and a first driving part is fixedly connected to the middle of the bottom of the bottom plate; and discharging pipes are fixedly connected to the two sides of the bottom of the bottom plate correspondingly, the side faces of the discharging pipes are fixedly connected with the inner side of the barrel, and a blockage clearing mechanism is fixedly connected to the top of the bottom plate. According to the whey separation device with the anti-blocking structure for cheese processing, the blockage clearing mechanism is arranged, through the cooperative action of a clearing frame and a clearing brush, clearing of the inner sides of a net plate and a baffle plate is achieved, filter residues are prevented from being gathered and blocked at key circulation parts, the situation that the separation efficiency is reduced due to blocking is avoided, continuous and stable operation of the device is guaranteed, and the working efficiency is improved. Real-time cleaning is achieved, and abrasion caused by long-term attachment of filter residues to the net plate and the baffle plate is avoided.

The invention discloses a method for preparing high-F-value oligopeptide from whey protein, and belongs to the technical field of food biology. According to the method, whey protein is taken as a raw material, step-by-step synergistic enzymolysis of alkaline protease-chymotrypsin-flavourzyme is performed, and an activated carbon selective adsorption dearomatization process is combined, so that the F value and the hydrolysis degree of oligopeptide are remarkably improved. The enzymolysis efficiency is high, and the final hydrolysis degree is gt; 30%; the dearomatization effect is excellent, and the product F value is gt; 26; the method is simple in process and low in cost, high-value conversion of whey protein can be achieved, and the prepared high-F-value oligopeptide can be applied to the fields of sports nourishment, food for special medical purposes and the like and has remarkable industrial value.

To provide a melanin production inhibitor that exhibits high safety and superior melanin production inhibitory activity, and a whitening composition that exhibits high safety and superior whitening activity.SOLUTION: A melanin production inhibitor comprising, as an active ingredient, particles secreted in fermented milk whey resulting from fermentation of milk by lactic acid bacteria.SELECTED DRAWING: None

A weight loss supplement composition is disclosed. The composition comprises a first pre-defined amount of dairy product such that the dairy product is a heavy and lactose-free whipping cream; an effective amount of sugar-free flavoring extract; and a second pre-defined amount of isolate whey protein; wherein the first pre-defined amount of the dairy product, the effective amount of the sugar-free flavoring extract, the second pre-defined amount of the isolate whey protein are mixed to a desired consistency for preparing a weight loss supplement.

The invention relates to the field of food, and provides low-fat high-protein stretched cheese and a preparation method thereof.The preparation method comprises the steps that raw milk is subjected to standardization treatment, and standardized feed liquid is obtained; performing sterilization treatment on the standardized feed liquid to obtain a sterilized product; cooling the sterilized product, and uniformly mixing the cooled sterilized product with konjac glucomannan to obtain a mixture; adjusting the pH value of the mixture to 5.8-6.0 by using an acidifying agent to obtain acidified feed liquid; inoculating the acidified feed liquid with a leavening agent, and carrying out pre-fermentation treatment to obtain a pre-fermentation product; the pre-fermentation product is subjected to curdling treatment, whey removal treatment, heaping treatment, salting treatment, blanching stretching treatment and maturing treatment, and the low-fat high-protein stretched cheese is obtained. The stretched cheese disclosed by the invention not only has low fat content and high protein content, but also has excellent melting property, wire drawing property and flavor and mouth feel, is equivalent to the traditional high-fat cheese, and meets the requirements of consumers.

To provide fermented milk which is high in protein but has low hardness and does not harden during storage, and a manufacturing method of the same.SOLUTION: The above-mentioned problems can be solved by making a protein content of fermented milk 8.0 wt.% or more based on the total weight, and making the weight ratio of the protein derived from a microparticulated whey protein material to the total protein 0.50 or more. The fermented milk of the present invention has a hardness of less than 50 gf. The microparticulated whey protein material used in the fermented milk of the present invention has (a) a weight ratio of the protein to the total solid of less than 0.60, (b) a 50% particle size (D50) of 0.5 to 10 μm, and (c) a modification degree of the whey protein of 60% or more.SELECTED DRAWING: Figure 1

The invention provides a protein component composition with special medical application as well as a preparation method and application thereof, and relates to the field of formula food with special medical application. Wherein the protein component composition comprises protein and a sweetening agent; the protein is one or more of hydrolyzed whey protein powder, hydrolyzed casein and albumin peptide. The sweetening agent is one or more of white granulated sugar, glucose syrup, malt syrup, high fructose corn syrup, erythritol, xylitol, maltitol and stevioside. A plurality of components such as a stabilizer, mineral substances and multivitamins can also be added into the protein component composition. The finally obtained composition can be applied to preparation of formula food for special medical purposes, and the content of total protein, hemoglobin, albumin or transferrin in blood of patients suffering from malnutrition or insufficient protein intake is increased.

The application relates to the field of food, and discloses a low-fat high-protein stretch type cheese and a preparation method thereof. The preparation method comprises the following steps: subjecting raw milk to standardization treatment to obtain a standardized liquid; subjecting the standardized liquid to sterilization treatment to obtain a sterilized product; uniformly mixing the sterilized product with konjac glucomannan after cooling to obtain a mixture; adjusting the pH value of the mixture to 5.8-6.0 by using an acidifying agent to obtain an acidified liquid; inoculating the acidified liquid with a starter to perform pre-fermentation treatment to obtain a pre-fermented product; performing curd formation treatment, whey discharge treatment, heap fermentation treatment, salting treatment, hot stretching treatment and ripening treatment on the pre-fermented product to obtain the low-fat high-protein stretch type cheese. The stretch type cheese disclosed by the application not only has low fat content and high protein content, but also has excellent melting property, stretchability and flavor taste, is comparable to traditional high-fat cheese, and meets the needs of consumers.

The invention relates to a process for dephosphorylation of skim milk, ultra-filtered milk (UF milk) or micellar casein isolate (MCI) comprising (i) acidification of a skim milk, UF milk or MCI preferably not lower than pH 6.0, preferably between 6.0 and 6.7, (ii) cooling the acidified skim milk, UF milk or MCI to the temperature between 0° C. and 15° C., (iii) adding gluconate and / or maleate to the cooled skim milk, UF milk or MCI and, (iv) washing the skim milk, UF milk or MCI, to remove phosphorus, thus dephosphorylating the skim milk, UF milk or MCI, preferably to an extent that the total phosphorous content of the skim milk, UF milk or MCI is reduced with at least 20%, preferably 20-40%, more preferably 30-40% compared to the material provided to step (i). The invention also relates to dephosphorylated MPC, MPI or MCI obtainable by the process of the invention, and to a liquid heat-sterilized enteral nutritional composition comprising 2.0-3.0 kcal / ml wherein 16-35 en % is provided by protein, the combination of caloric content and relative protein caloric content selected such that there is 10-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein in the composition, wherein the protein comprises micellar casein (MC), whey protein (WP) and optionally caseinate (CAS), wherein there is at least 70 wt % MC and less than 15 wt % WP, based on total protein content, and wherein the composition has a total amount of phosphorous less than 192 mg / 100 ml and / or 30-80 mg / 100 kcal, preferably at least 30-80 mg / 100 kcal, most preferably less than 192 mg / 100 ml and 30-80 mg / 100 kcal.

The present invention has been made to solve the above-described problems of conventional MP whey, and an object of the present invention is to provide a protein material containing MP whey, which can be prepared by a simple method, does not contain extra additives, and has a wide range of applications, and a method for producing the protein material.SOLUTION: The present invention provides a method for producing a protein material containing MP whey, the method including: (1) a step of preparing a whey solution having a protein concentration of 11 mass% or less and a solid content concentration of 19 mass% or less; and (2) a step of shearing the whey solution prepared in the step (1) at 70 °C or higher and 95 °C or lower. The present invention also provides a protein material containing MP whey, wherein the MP whey has a median diameter of 2 μm or more and 9 μm or less, and the ratio of the mass of the MP whey protein to the mass of all proteins is 40% or more and 85% or less.SELECTED DRAWING: None

The invention provides diglyceride goat milk powder. The diglyceride goat milk powder is prepared from the following components in parts by weight: 700 to 800 parts of raw goat milk, 20 to 50 parts of safflower seed diester oil, 100 to 200 parts of isomaltooligosacharide, 1 to 3 parts of compound vitamins, 0.1 to 0.5 part of compound probiotics, 80 to 120 parts of whey protein isolate and 25 to 35 parts of glucan. According to the invention, high-purity safflower seed diester oil is used as a core raw material, and an innovative solution is provided for the functional goat milk powder market. By adopting a unique process of combining enzymolysis pretreatment and composite embedding, the bioavailability of functional components is remarkably improved on the basis of ensuring excellent reconstituability and storage stability of the product. The product has the dual effects of metabolic regulation and intestinal health at the same time, functions are enhanced while the natural nutritional value of the goat milk is reserved, and a new technical path is provided for development of functional dairy products.

To produce fermented milk that has a high content of whey protein and a smooth texture without using special raw material or equipment.SOLUTION: A static-fermented milk has a milk protein content of 5.2 mass% or more relative to the static-fermented milk, and contains both of non-heat-denatured whey protein and heat-denatured whey protein.SELECTED DRAWING: None

The invention belongs to the field of novel food flavors, and particularly discloses a high-temperature-resistant natural milk flavor as well as a preparation method and application thereof, and the high-temperature-resistant natural milk flavor comprises the following components: 10-30 parts of butter enzymatic hydrolysate, 80-150 parts of reconstituted milk enzymatic hydrolysate, 20-30 parts of whey protein powder, 100-130 parts of maltodextrin, 100-120 parts of composite modified starch, 1-5 parts of a high-temperature protective agent and 300-500 parts of deionized water. The preparation method comprises the following steps: respectively preparing butter enzymatic hydrolysate and reconstituted milk enzymatic hydrolysate; mixing and emulsifying the whey protein powder and the composite modified starch with a wall material system consisting of the whey protein powder, the maltodextrin and the composite modified starch, homogenizing and sterilizing, and spray-drying to obtain the whey protein powder. The composite modified starch is prepared by performing octenyl succinic anhydride esterification and sodium trimetaphosphate cross-linking composite modification on cassava raw starch. Through the synergistic effect of composite enzymolysis, a specific wall material system and a high-temperature protective agent, the industrial problems that the fragrance of the natural milk-flavored essence is easy to lose and the flavor is unstable during high-temperature processing are successfully solved.

The present invention discloses a method for preparing milk-derived angiotensin-converting enzyme inhibitory peptides by fermentation with composite strains, which belongs to the fields of microbial technology and fermentation. The ratio of whey protein hydrolysate with a molecular weight below 1000 Da and the angiotensin-converting enzyme inhibition rate in the milk-based fermentation broth are used as evaluation indicators. The composite strain Lactobacillus helveticus ( Lactobacillus helveticus , CICC: 20289), composite strain Pediococcus dilactici ( Pediococcus acidilactici , CICC:20719) were rescreened to obtain strains with excellent whey protein hydrolysis performance and high angiotensin-converting enzyme inhibitory peptide production capacity. The two composite strains obtained from the rescreening were enriched and cultured separately, and then inoculated into skim milk powder culture medium at a specific compound ratio. Through composite fermentation, the angiotensin-converting enzyme inhibitory peptide content in the milk-based fermentation product was increased. The process of this invention is rationally designed and highly operable. It provides a reference for further increasing the content of small molecule functional peptides in fermented dairy products, efficiently preparing milk-derived angiotensin-converting enzyme inhibitory peptides, and improving the nutritional value of dairy products, and has great application prospects.

The invention relates to ice cream yoghourt and a preparation method thereof. The ice cream yoghourt is prepared from the following raw materials: concentrated raw milk, lactic acid bacteria and a stabilizer. The lactic acid bacteria comprise streptococcus thermophilus, lactobacillus delbrueckii subsp. Bulgaricus and bifidobacterium animalis subsp. Lactis. The ice cream yoghurt prepared by the preparation method disclosed by the invention is smooth in mouth feel after being refrigerated and extremely has a wire drawing effect. Soft frozen type / hard frozen type ice cream yoghourt is prepared by stirring and congealing or freezing after stirring, the taste and flavor of the ice cream yoghourt are similar to those of ice cream, and the ice cream yoghourt can also be directly stirred to prepare a yoghurt cover (milk cover type ice cream yoghourt), so that various eating modes of refrigeration, freezing and stirring are realized. In addition, the yoghurt is good in stability and shows excellent melting resistance and whey separation resistance.

This invention relates to the field of emulsion technology, specifically disclosing a method for preparing a casein micelle-phenol-whey protein ternary complex, comprising: S1, screening bovine milk with κ-casein genotype AA, and using it as raw material to prepare a casein micelle solution; S2, adding a phenolic compound to the casein micelle solution to form a casein micelle-phenol binary complex mixed solution; S3, dialyzing the mixed solution obtained in step S2; S4, adding whey protein; by combining a phenolic compound (such as EGCG) with casein micelles and whey protein to form a ternary complex, the degree to which proteins form dense clots in the stomach can be reduced, making the clot structure looser, thereby accelerating the digestion rate and reducing stomach discomfort.

This invention discloses a method for preparing protein powder through low-temperature separation, comprising the following steps: S1: raw material pretreatment; S2: low-temperature defatting; S3: multi-stage low-temperature membrane separation; S4: low-temperature concentration; S5: freeze-drying; S6: post-treatment. This invention uses animal-derived whey as raw material, sequentially performing raw material pretreatment, low-temperature defatting, multi-stage low-temperature membrane separation, low-temperature concentration, freeze-drying, and post-treatment. The temperature is controlled within the range of 0–10°C throughout the process. By optimizing the pretreatment process to remove impurities and heat-sensitive interfering substances, and employing a combination of gradient-pore-size ceramic membranes and ultrafiltration membranes, efficient separation and purification of proteins are achieved. Combined with vacuum low-temperature concentration and freeze-drying technology, the active components of whey protein are preserved to the maximum extent. This invention solves the problems of large protein activity loss, low purity, high energy consumption, and easy introduction of chemical contaminants in existing preparation methods.

The invention discloses a whey protein-functional polysaccharide composite particle-based structured fermented milk-based food. The whey protein-functional polysaccharide composite particle-based structured fermented milk-based food is prepared by mixing whey protein-functional polysaccharide composite particles and a fermented milk base and then adding a food stabilizer, the whey protein-functional polysaccharide composite particles are prepared from whey protein and functional polysaccharide in a mass ratio of 1: (0.2-0.5); the fermented milk base is prepared by adding a fermentation strain accounting for 0.01-0.10% of the weight of a milk base raw material into the milk base raw material and fermenting; and the food stabilizer accounts for 0-0.3 wt% of the milk-based raw material. Chewable composite particles are constructed through synergism of whey protein and functional polysaccharide, the composite particles are introduced into a fermented milk-based system to form the structured fermented milk-based food, the whey protein-functional polysaccharide composite particles are innovatively introduced into the fermented milk-based food, and the structure of the particles is regulated and controlled, so that the structural fermented milk-based food is obtained. The chewiness, the structural layering sense and the smooth taste of the product are taken into consideration, and external colloid materials such as jelly or gelatin are not needed.

The invention relates to the technical field of sports nutrition food, in particular to a product capable of providing muscle nutrition support and a preparation method thereof. The method sequentially comprises the following steps: (1) premixing concentrated / separated / hydrolyzed whey protein, bovine colostrum powder, alpha-lactalbumin, calcium silicate and compound sweet system dry powder at the temperature of less than or equal to 25 DEG C; (2) intermittently spraying the aqueous phase bonding liquid into a multi-section fluidized bed under the conditions that the temperature is 35-40 DEG C and the pressure is 0.3-0.5 MPa, and synchronously introducing supercritical CO2 under the pressure of 6-8 MPa and the temperature is 35-40 DEG C to realize pulse atomization and instantaneous foaming, so as to obtain wet particles with the true porosity of more than or equal to 60% and the water content of less than or equal to 8%; (3) step pressure reduction and 40-45 DEG C hot air drying until the water content is less than or equal to 4%; and (4) carrying out two-stage vibration classification, and recycling 180-300 microns of main materials. The method has the characteristics of low-temperature keep-alive, open pore structure and excellent flow instant solubility, and is suitable for large-scale production.

The application provides a buffer for improving the stability of foot-and-mouth disease vaccine antigen, which contains milk serum, sodium chloride, sorbitol, glycine, K2HPO4.3H2O and KH2PO4. The buffer has the effects of improving the thermal stability of 146S antigen and obviously inhibiting the degradation of 146S antigen under the conditions of 4 DEG C and 37 DEG C. The antigen resuspended by the buffer and the prepared vaccine can be stored for a long time under the condition of 4 DEG C. In addition, the buffer is easy to prepare and dissolve, can be used as a medium for resuspending FMD antigen, is a good thermal stability protective agent for FMD antigen and vaccine, can be used in large-scale production, has strong practicability, can obviously reduce the degradation rate of effective antigen in foot-and-mouth disease vaccine under storage conditions and extreme conditions, and obviously improves the product quality.