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Preparation method of skim polypeptide cow milk

A technology of peptide milk and neutral protease, applied in the production method and application field of polypeptide milk, can solve the problems of low consumption, high cost, and few varieties, and achieve the goal of improving nutritional status, anti-osteoporosis, and high degree of hydrolysis Effect

Active Publication Date: 2013-10-02
黑龙江省康平生物工程有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are fewer varieties of functional liquid milk, and high-end products such as low-lactose milk also have problems such as high cost and low consumption

Method used

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  • Preparation method of skim polypeptide cow milk
  • Preparation method of skim polypeptide cow milk
  • Preparation method of skim polypeptide cow milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The screening of embodiment 1 defatted polypeptide milk key protease system

[0027] 1. Heat treatment: heat-treat skim milk with a fat content of 0.1% at 75°C for 5 minutes, pre-sterilize it and moderately denature the milk protein to ensure maximum enzymatic hydrolysis of the milk protein.

[0028] 2. Enzymatic hydrolysis: the product of step 1 is hydrolyzed with complex enzymes to hydrolyze skim milk, the amount of enzyme added is 750U / g protein, and the skim milk is hydrolyzed at 50°C for 15 minutes. The complex enzymes are single enzymes composed of papain, flavor protease and neutral protease System, dual enzyme system (1U:1U) and triple enzyme system (1U:1U:1U).

[0029] 3. Enzyme inactivation and sterilization: the product of step 2 is subjected to an enzyme inactivation and sterilization treatment at 65°C for 30 minutes (ie, LTLT method), and then cooled rapidly. Determination of the degree of hydrolysis and stability of enzymolyzed milk (results such as f...

Embodiment 2

[0031] Embodiment 2 Effects of different enzyme dosages on the enzymatic hydrolysis effect of defatted polypeptide milk

[0032] 1. Heat treatment: heat-treat skim milk with a fat content of 0.1% at 75°C for 5 minutes.

[0033] 2. Enzymolysis: the product of step 1 is hydrolyzed with a compound enzyme to hydrolyze skim milk, the compound enzyme is papain: neutral protease is combined at 1U:1U, and the ratio of enzyme to protein is 500U / g protein, 550U / g protein, 600U respectively The total amount of enzyme added per g protein, 650U / g protein, 700U / g protein, and 750U / g protein was used to hydrolyze skim milk at 50°C for 15 minutes.

[0034] 3. Enzyme inactivation and sterilization: the product of step 2 is then subjected to an enzymatic inactivation treatment at 65°C for 30 minutes (that is, the LTLT method), and the degree of hydrolysis and stability of the enzymolyzed milk are measured. The results are as follows: figure 2 .

[0035] figure 2 It shows that with the i...

Embodiment 3

[0036] Embodiment 3 Effects of different temperatures on the enzymatic hydrolysis effect of defatted polypeptide milk

[0037] 1. Heat-treat skim milk with a fat content of 0.1% at 75°C for 5 minutes.

[0038] 2. Enzymolysis: the product of step 1 is hydrolyzed with a compound enzyme to hydrolyze skim milk, the compound enzyme is papain: neutral protease is combined with the same enzyme amount, and the total enzyme amount is 750U / g protein, respectively at 45°C, 50°C, The skim milk was hydrolyzed for 15 minutes at 55°C, 60°C, 65°C, and 70°C.

[0039] 3. Enzyme inactivation: the product of step 2 is subjected to an enzymatic inactivation treatment at 65°C for 30 minutes (ie, LTLT method), and its degree of hydrolysis and stability are measured. The results are as follows: image 3 .

[0040] Depend on image 3 It can be seen that when the enzymatic hydrolysis temperature is 50°C, the stability coefficient of milk is the highest, that is, the stability is the best; although t...

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Abstract

The invention discloses a preparation method of a skim polypeptide cow milk. By enzymolysis of skim milk, a high-quality functional liquid dairy product rich in milk protein peptides can be prepared. In the invention, a key enzyme system is directly employed to hydrolyze milk protein, and the optimal enzymolysis conditions of skim polypeptide cow milk are determined. Specifically, papain and neutral protease with an enzyme dosage of 750U / g protein are compounded in a ratio of 1U:1U, and the skim milk is hydrolyzed at 55DEG C for 25min, so that the hydrolysis degree of milk protein can reach the highest (44-45%). The method provided in the invention maintains the colloidal properties of milk while producing milk peptide, improves the nutritional status of protein in milk, enhances the product quality, and enables the product to be absorbed by the intestine more easily. The product has the efficacy of restoring physical power and promoting rapid energy replenishing of muscles. The functional polypeptide cow milk is suitable for all consumer groups, including rehabilitation patients, the elderly with declined digestive functions, infants with weak gastrointestinal functions and the like.

Description

technical field [0001] The invention belongs to the field of deep processing of functional liquid dairy products. Specifically relates to a preparation method and application of polypeptide milk. Background technique [0002] Milk is a natural nutritious food. Its calcium content is high, the ratio of calcium and phosphorus is appropriate, and it contains disease-resistant factors such as immunoglobulin. It is an indispensable ideal food for human beings to improve nutrition and enhance physical fitness. The World Health Organization ranks per capita milk consumption as one of the important indicators to measure the level of people's living standards in a country. The US government has widely promoted the "three cups of milk" campaign; Japan put forward the slogan "a glass of milk strengthens a nation". Liquid milk can well maintain the full-price nutrition of fresh milk, and is popular for its convenience to drink, and its consumption is growing rapidly. Functional liqu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/00
Inventor 钱方孙洋牟光庆商樱姜淑娟
Owner 黑龙江省康平生物工程有限责任公司
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