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Process for producing citric acid caseins by using yak milk dregs as raw materials

A technology of yak milk and citric acid is applied in the field of producing casein citric acid, which can solve the problems of high cost, many impurities, oxidative rancidity and the like, and achieve the effects of reducing product cost, reducing cost and improving efficiency.

Inactive Publication Date: 2013-05-01
香格里拉县康美乳业开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are still some problems in the research and development and production of casein, mainly including: (1) Although the quality of casein produced from fresh milk is good, the cost is high and the market competitiveness is weak; (2) Chemical raw materials such as hydrochloric acid are used The casein produced as a coagulant has certain quality, hygiene and safety defects; (3) The cost of casein produced with enzymes as a coagulant is relatively high; To reduce the cost, but it is necessary to solve the problems of many impurities, oxidative rancidity, sanitation and safety

Method used

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Embodiment Construction

[0025] The present invention will be further described below in combination with specific embodiments.

[0026] In the present invention, the dry cheese that Tibetan herdsmen extract ghee from yak milk and then ferment and condense, that is, yak "milk dregs" is used as raw material, and citric acid is used as curd agent to produce casein; the process is: raw material→alkali dissolution→filtering Impurity removal→centrifugal degreasing→high-temperature short-term sterilization→acid curd→washing→dehydrationgranulationdrying→quality inspection→finished product; the "milk residue" is dissolved by adjusting the mixture with 7.5% sodium hydroxide solution The pH value is 9.5; degreasing adopts a centrifuge with a rotating speed of 6800 rpm; the sterilization temperature is 90°C-95°C for 2-8 seconds; the acid coagulation pH is 3.8-4.1. The product is milky white granules with a milky smell and no peculiar smell. On a dry basis: protein ≥ 92.00%, fat ≤ 1.50%, moisture ≤ 12.00%. The ...

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Abstract

The invention provides a process for producing citric acid caseins by using yak milk dregs as raw materials. The caseins are produced by using Cream cheeses (milk dregs), which are formed by extracting butters from yak milk by Tibetan herdsmen and fermenting and coagulating the butters, as raw materials and using citric acid as a milk coagulant; the technical process is as follows: preparing raw materials, adding alkali to dissolve the raw materials, filtering the dissolved raw materials to remove impurities, centrifugally degreasing the filtered raw materials, sterilizing the degreased raw materials for a short time at a high temperature, adding acid to the sterilized raw materials for coagulation so as to obtain curds, washing the curds, dehydrating the curds, granulating the curds, drying particles, checking qualities of the particles and obtaining finished products, wherein the dissolving of the milk dregs is adjusting the pH value of a mixed material into 9.5 by using a sodium hydroxide solution with concentration of 7.5 %; a centrifugal separator with rotation speed of 6800 rpm is used for degreasing; the sterilizing temperature is 90-95 DEG C and the sterilizing time is 2-8 seconds; and acid coagulation pH value is 3.8-4.1. The product is ivory particles with milk fragrance and no odor; and in terms of dry basis, the content of proteins is not less than 92.00 %, the content of fats is not more than 1.50 %, and the content of water is not more than 12.00 %.

Description

Technical field: [0001] The present invention relates to the production process of casein in food or light chemical industry, specifically a kind of dry cheese which is fermented and condensed after extracting ghee from yak milk by Tibetan herdsmen, that is, milk dregs as raw material, and yak milk dregs as raw material to produce Process of casein citrate. Background technique: [0002] Casein, also known as milk casein, casein and casein, as a basic raw material with unique properties, is widely used in food, medicine, textile, leather, paint, papermaking and packaging and other fields. With the rapid development of various industries in the national economy and the improvement of the material consumption level of the people of all ethnic groups, the demand for casein is increasing, and the quality requirements for casein products are also continuously improving. [0003] At present, the basic situation of R&D and production of casein at home and abroad is as follows: (1)...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K14/47C07K1/30
Inventor 敏志清黄艾祥陶亮
Owner 香格里拉县康美乳业开发有限责任公司
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