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Preparation process of high-protein sodium caseinate

A technology of sodium caseinate and preparation process, which is applied in the direction of animal protein processing, protein food ingredients, milk protein ingredients, etc. The effect of improving odor and increasing protein content

Pending Publication Date: 2022-04-29
和政县华龙乳制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Qula sodium caseinate has a bad smell, high ash content, low protein content, poor tissue condition, and low price. Most food manufacturers would rather spend a high price to import fresh milk grade sodium caseinate than use domestic Qula Casein limits the development of my country's sodium caseinate industry
[0004] Using the traditional production process of yak koji sodium caseinate, its protein content is about 90%, which cannot meet the special needs of some customers such as solid beverages, non-dairy creamer and other industries for high protein sodium caseinate. The sodium caseinate production process was improved to produce customer-specific high-protein yak kojira sodium caseinate

Method used

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  • Preparation process of high-protein sodium caseinate
  • Preparation process of high-protein sodium caseinate

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Embodiment 1

[0024] This embodiment provides a kind of preparation technology of high-protein sodium caseinate, and the steps are as follows:

[0025] Step 1: Crush Qula to 60 mesh, set aside;

[0026] Step 2: Put 1000kg of fresh milk into the dissolving tank, then add 30kg of Qula crushed in step 1, and then use 3.75kg of 0.6% sodium hydroxide solution to aid dissolution, the dissolution temperature is 50°C, and the time is 40min, to obtain mixture;

[0027] Step 3: using a centrifuge to degrease the mixed solution obtained in Step 2 at a speed of 6000 rpm to form a skim milk solution with a fat content of 0.005%;

[0028] Step 4: Vacuumize and deodorize the skim milk solution obtained in Step 3 for 20 minutes at a vacuum pressure of -0.35 bar, and continue to sterilize it at a temperature of 115° C. for 4 seconds;

[0029] Step 5: The skim milk solution treated in step 4 is subjected to isoelectric point precipitation method, and the casein in the skim milk solution is acid-precipitate...

Embodiment 2

[0034] This embodiment provides a kind of preparation technology of high-protein sodium caseinate, and the steps are as follows:

[0035] Step 1: Crush Qula to 100 mesh, set aside;

[0036] Step 2: Put 1,000 kg of 3% aqueous solution of fresh milk grade casein into the dissolving tank, then add 30 kg of Qula crushed in Step 1, and then use 4.0 kg of 0.6% sodium hydroxide to aid dissolution, and the dissolution temperature is 50°C , the time is 40min to obtain a mixed solution;

[0037] Step 3: using a centrifuge to degrease the mixed solution obtained in Step 2 at a speed of 7000 rpm to form a skim milk solution with a fat content of 0.004%;

[0038] Step 4: Vacuumize and deodorize the skim milk solution obtained in Step 3 for 20 minutes at a vacuum pressure of -0.60 bar, and continue to sterilize it at a temperature of 113° C. for 6 seconds;

[0039] Step 5: The skim milk solution treated in step 4 is subjected to isoelectric point precipitation method, and the casein in th...

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Abstract

The invention provides a preparation process of high-protein sodium caseinate, which comprises the following steps: pumping fresh milk or a fresh milk-grade casein aqueous solution into a dissolving cylinder, adding crushed Qula, and dissolving with a sodium hydroxide solution; degreasing to obtain a skimmed milk solution; carrying out negative-pressure vacuumizing deodorization and ultrahigh-temperature instantaneous sterilization; carrying out acid precipitation by using an isoelectric precipitation method, and dehydrating by using a filter press; deblocking and granulating to prepare granular casein; conveying the granular casein to a conversion cylinder for conversion by using an airflow conveying device at the conversion temperature of 20 DEG C to 50 DEG C, continuously adding a sodium hydroxide solution for 2 minutes, stirring for 2 minutes, and repeating the steps until the pH value of the solution reaches 6.0 and the solution becomes colorless and transparent pasty liquid; and finally, carrying out coil sterilization and spray drying to obtain the high-protein yak qula casein sodium. The protein content of the sodium caseinate prepared by the preparation process is 93 g / 100 g and is far higher than that of the sodium caseinate prepared by the traditional process.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a preparation process of high-protein sodium caseinate. Background technique [0002] Sodium caseinate is a natural food additive made from fresh milk. This product is not only an emulsion stabilizer, thickener, but also a good protein source, and contains all essential amino acids for the human body. It is a high-quality source of milk protein in nutrition. It is widely used in foreign countries, such as Denmark, the Netherlands, Australia and other countries, and is widely used in ice cream; foam snacks, pudding powder); margarine; meltable cheese; soup, juice, dessert; sausage and meat Products and as an additive to milk protein in children's food. [0003] Affected by the shortage of milk sources, my country has not been able to produce sodium caseinate products in large quantities. Only a few dairy processing factories in Northwest Tibetan areas use Qula (milk dregs...

Claims

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Application Information

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IPC IPC(8): A23J1/20A23J1/00A23J3/10
CPCA23J1/202A23J1/004A23J3/10
Inventor 宋礼石锦生敏文杰罗丽
Owner 和政县华龙乳制品有限公司
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