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Method for preparing casein

A technology of casein and casein, which is applied in the field of casein preparation, can solve the problems of low management level, poor equipment, and insufficient purity, and achieve the effects of low equipment requirements, reducing enterprise losses, and reducing production costs

Inactive Publication Date: 2010-06-02
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional method of producing casein in our country is to prepare casein with "Qula" as raw material, but when the herdsmen produce "Qula" extensively, due to the poor sanitation conditions of the production environment, the "Qula" is oxidized and rancid, with many impurities and The casein produced by "Qula" has a single variety, lack of deep-processing products, backward processing technology, poor equipment, bad smell, insufficient purity, unstable product quality, small production scale, low management level, and low economic benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for preparing casein, the steps are:

[0024] (1) Dissolving: put 6t of whole milk powder in a dissolving tank, add 44t of clean water, heat to 40°C, and stir;

[0025] (2) Acid spotting: pump the feed liquid into the acid spotting tank, slowly add dilute hydrochloric acid (concentrated hydrochloric acid: water = 1:8) to make the pH reach 4.6 (measured with a pH meter), the casein coagulates and precipitates, and maintains the reaction for 1 hour , continue to add acid until the pH reaches 4.2, then allow it to react for 30 minutes, remove the waste liquid, and obtain a casein precipitate;

[0026] (3) Weak base treatment: transfer the casein precipitate into the reaction tank, add 3t of water, mix well, add 2t of ammonia water, mix well, react at 65°C for 30min, and cool to 25°C after reaction;

[0027] (4) Degreasing: add 2t of absolute ethanol, mix well, add 2t of ether, stir for 10min, add 2t of petroleum ether, stir for another 30min, let stand for 10h, r...

Embodiment 2

[0034] (1) Dissolving: Put 2t of crude casein into a dissolving tank after crushing, add 3t of clean water to dissolve;

[0035] (2) point acid: because the present embodiment adopts thick casein as a raw material, it is not necessary to carry out the acid point step;

[0036] (3) Weak base treatment: Add 3.5t of ammonia water, mix thoroughly, react at 65°C for 30min, and cool to 25°C after reaction;

[0037] (4) Degreasing: Add 3.5t of industrial ethanol, mix well, add 3.5t of ether, stir for 10min, add 3.5t of petroleum ether, stir for another 30min, let stand for 10h, remove the ether layer to be recovered;

[0038] (5) Secondary acid point: pump the feed liquid into the acid point tank, slowly add dilute hydrochloric acid (concentrated hydrochloric acid: water = 1:8), make its pH reach 4.6 (measured with pH test paper), the casein coagulates and precipitates, maintain React for 1 hour, continue to add acid until the pH reaches 4.2, let it react for 30 minutes, remove the ...

Embodiment 3

[0044] (1) Dissolving: put 30t of yogurt that failed to ferment in a dissolving tank, heat to 70°C, and stir for 3 minutes to inactivate the lactic acid bacteria;

[0045] (2) Acid spotting: pump the feed liquid into the acid spotting tank, slowly add dilute hydrochloric acid (concentrated hydrochloric acid: water = 1:9) to make the pH reach 4.6 (measured with a pH meter), the casein coagulates and precipitates, and maintains the reaction for 1 hour , continue to add acid until the pH reaches 4.2, then allow it to react for 30 minutes, remove the waste liquid, and obtain a casein precipitate;

[0046] (3) Weak base treatment: transfer the casein precipitate into the reaction tank, add 1.5t of water, mix well, add 1.5t of ammonia water, mix well, react at 65°C for 30min, and cool to 25°C after reaction;

[0047] (4) Degreasing: add 1.5t of industrial ethanol, mix well, add 1.5t of ether, stir for 10min, add 1.5t of petroleum ether, stir for another 30min, let stand for 10h, rem...

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Abstract

The invention relates to a method for preparing casein. The method comprises the following steps of: preparing reconstituted milk by taking substandard milk powder, crude casein, liquid milk, and the like as main raw materials, precipitating the casein by utilizing the characteristic that the isoelectric pointof the casein is 4.6 and utilizing dilute hydrochloric acid as a coagulator to be directly used for the precipitation process of the casein, breaking the structure of lipid-protein compound in the milk powder by utilizing an ammonia solution, dissociating combined fattiness, extracting the fattiness by utilizing ethyl ether and petroleum ether, separating an organic layer, agglomerating the casein again by utilizing the dilute hydrochloric acid again, washing and dehydrating the casein to obtain half-wet casein blocks, and drying granulated casein in a two-section mode to obtain finished casein products. The invention greatly enlarges the types of raw materials for preparing the casein, can utilize the substandard milk powder, the crude casein, fresh milk with excessive acidity and fresh milk containing antibiotics to be not suitable for processing and utilization, and has the advantages of simple production process, low cost, high product purity, complete utilization of resources, recycled solved, safe production process and easy control of quality.

Description

technical field [0001] The invention belongs to the field of dairy technology and light chemical industry, and in particular relates to a method for preparing casein by using unqualified milk powder, crude casein, fresh milk with excessive acidity and fresh milk containing antibiotics as raw materials. Background technique [0002] Casein is widely used in food, coatings, adhesives, medicine, plastic substitutes, precision electronics, etc. It is a multi-purpose additive for food and light chemical industries. Casein is a granular or powdery material containing more than 92% casein, light yellow or milky white in color, and no odor. It is widely used in industrial synthesis of casein plastics, production of casein gum, and adhesive processing. Casein has the following characteristics and properties: it is easy to absorb water and agglomerate to swell; casein macromolecules make the solution have a higher viscosity and thicken, the solution turns into a gel after cooling, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K14/435C07K1/30C07K1/14
Inventor 刘会平季玲赵秀亮
Owner TIANJIN UNIV OF SCI & TECH
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