Continuous Protein Hydrolysis for Low-Viscosity Sterile Nutrition

The patent applies segmentation by hydrolyzing the protein into smaller peptide fragments and amino acids through enzymatic treatment. This breaks down the large protein molecules into smaller units that do not aggregate as much, thereby maintaining lower viscosity even at high protein concentrations (5-20% by weight). The continuous hydrolysis process ensures controlled fragmentation throughout the production line.

The patent utilizes parameter changes by controlling the degree of protein hydrolysis through continuous enzymatic treatment with specific parameters (temperature, time, enzyme concentration). By optimizing these parameters, the protein is hydrolyzed to a extent that reduces molecular size and intermolecular interactions, thereby controlling viscosity while preserving nutritional value and stability during shelf life.

The continuous hydrolysis process segments proteins into smaller peptides and amino acids that remain in solution rather than forming salt crystals during storage. This molecular fragmentation prevents the crystallization phenomenon that would otherwise occur with intact proteins at high concentrations, thereby maintaining product stability for at least 9 months shelf life.

The patent employs continuous hydrolysis throughout the production process, ensuring that protein hydrolysis is completed before packaging. This continuous action ensures complete hydrolysis of all proteins in the batch, preventing subsequent crystal formation during storage and maintaining long-term stability without requiring additional stabilization steps.

The patent transitions from batch to continuous hydrolysis, maintaining constant enzymatic action throughout the process. This continuous treatment ensures uniform and predictable degree of hydrolysis (20-50% as measured by NPN/TN ratio) across all batches, eliminating the variability inherent in batch processes. The consistent hydrolysis level prevents over-hydrolysis that would generate excessive bitter-tasting peptides.

The continuous hydrolysis process incorporates monitoring and control mechanisms that measure the degree of hydrolysis in real-time and adjust enzyme activity accordingly. This feedback control ensures the hydrolysis remains within the optimal range (20-50% NPN/TN), preventing progression to levels that会产生 excessive bitterness while maintaining manufacturing precision and product quality consistency.