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A kind of preparation method of transparent milk

A milk and transparent technology, which is applied in the field of food protein finishing, can solve the problems such as the commercial application of transparent milk products, and achieve the effect of improving transparency and wide application prospects.

Active Publication Date: 2020-06-26
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no commercial application of transparent milk products

Method used

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  • A kind of preparation method of transparent milk
  • A kind of preparation method of transparent milk
  • A kind of preparation method of transparent milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for preparing transparent milk includes the following steps:

[0019] (1) Alkali dispersion: Disperse skimmed milk powder in deionized water with a material-to-liquid ratio of 1:20, stir and mix well, and adjust the pH of the above solution to 12 with NaOH solution.

[0020] (2) Acid neutralization: Use an acid solution to slowly adjust the pH of the dispersion to neutral to obtain transparent milk; the acid solution is a food-grade reagent hydrochloric acid solution with acid radical dissociation properties.

Embodiment 2

[0022] A method for preparing transparent milk includes the following steps:

[0023] (1) Alkali dispersion: Disperse skimmed milk powder in deionized water with a material-to-liquid ratio of 1:15, stir and mix well, and adjust the pH of the above solution to 11 with NaOH solution.

[0024] (2) Acid neutralization: Use an acid solution to slowly adjust the pH of the dispersion to neutral to obtain transparent milk; the acid solution is a food-grade reagent acetic acid solution with acid radical dissociation properties.

Embodiment 3

[0026] A method for preparing transparent milk includes the following steps:

[0027] (1) Alkali dispersion: Disperse skimmed milk powder in deionized water with a material-to-liquid ratio of 1:10, stir and mix, and adjust the pH of the above solution to 10 with sodium carbonate solution.

[0028] (2) Acid neutralization: Use an acid solution to slowly adjust the pH of the dispersion to neutral to obtain transparent milk; the acid solution is a food-grade reagent citric acid solution with acid radical dissociation properties.

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PUM

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Abstract

The invention discloses a preparation method of transparent milk. The preparation method of the transparent milk comprises the following steps of dissolving skimmed milk powder in deionized water; adjusting pH value of the solution to 10-12 by using an alkali solution; and then, carrying out stirring, and adjusting the pH of the solution back to neutral by using an acid solution so as to obtain the transparent milk On the basis of causing no damage to the primary structure of the milk proteins, the hydrophobic effects and the ionic effects inducing inter-protein linkages are weakened by the preparation method of the transparent milk so that the effect of protein depolymerization is achieved; and thus, particle size of the milk proteins is greatly reduced. Finally, turbidity of the transparent milk is reduced by 95% or above, and a clear protein solution with transparent / semi-transparent property is formed; moreover, the transparent milk has significantly improved storage stability, andthus, commercialized application potential of transparent milk product solutions is further improved.

Description

Technical field [0001] The invention relates to the technical field of food protein finishing, in particular to a method for preparing transparent milk and the transparent milk prepared by the method. Background technique [0002] Casein is the main protein component in milk, accounting for more than 80% of milk protein. The particle size of casein is larger than visible light, causing visible light to scatter during the irradiation process, forming an opaque white emulsion. At present, the demand for protein beverages in the market continues to increase, and transparency can greatly improve the diversity of milk beverages and the storage stability of commodities. However, there is no commercial application of transparent milk products. Summary of the invention [0003] In view of the above-mentioned problems in the prior art, the present application provides a method for preparing transparent milk. On the basis of not destroying the primary structure of milk protein, this meth...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/15A23C9/152
CPCA23C9/1508A23C9/152A23C9/1522
Inventor 王韧陈正行王涛徐鹏程
Owner JIANGNAN UNIV
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