CN103392831A - Lactalbumin food and preparation method thereof - Google Patents
Lactalbumin food and preparation method thereof Download PDFInfo
- Publication number
- CN103392831A CN103392831A CN2013103564088A CN201310356408A CN103392831A CN 103392831 A CN103392831 A CN 103392831A CN 2013103564088 A CN2013103564088 A CN 2013103564088A CN 201310356408 A CN201310356408 A CN 201310356408A CN 103392831 A CN103392831 A CN 103392831A
- Authority
- CN
- China
- Prior art keywords
- preparation
- whey
- lactalbumin
- food
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Dairy Products (AREA)
Abstract
The invention discloses lactalbumin food and a preparation method thereof. The preparation method comprises the following steps of (1) carrying out pasteurization on raw materials, wherein the raw materials contain sweet whey; (2) cooling to the temperature of 35-55 DEG C, and adjusting the pH value to be 5.75-6.0; (3) heating to the temperature of 80-90 DEG C, stirring, and stopping stirring when the whey becomes clear, wherein the stirring speed is 20-90 rpm; and (4) discharging liquid and filling the liquid. The lactalbumin food disclosed by the invention has the advantages of good flavor, high nutritive value, short processing time and long shelf life.
Description
Technical field
The present invention relates to a kind of with lactalbumin food and preparation method thereof.
Background technology
Whey is pistac clear liquid or the slurries of separating from the curdled milk of making cheese and casein.General every production 1kg cheese can obtain the whey of 9kg left and right, and in whey, main composition is lactalbumin, accounts for 55% of cow's milk nutritional labeling.
Lactalbumin belongs to the complete protein that conforms with the human body needs fully, and contain balanced amino acid and form, be the splendid raw material of protein fortification.Lactalbumin has been employed for many years as food and the batching of high nutrition, and scientific research is still constantly opened it amino acid whose ability is provided.Lactalbumin is " fast " albumen, and they can arrive enteron aisle immediately, be hydrolyzed in enteron aisle, so its digestion carries out with being absorbed in enteron aisle, and research finds that this digested form helps the bioactive reservation of lactalbumin and peptide in enteron aisle.Have the expert to propose, on the basis of balanced diet, science is taken in lactalbumin, can control body weight, prevention of obesity, and osteoporosis, hypertension, diabetes and tumour chronic diseases are had positive effect.
The product that whey is in the market produced is mainly the powdered food batchings such as whey powder, WPC, whey isolate protein, milk calcium and lactose, is applied in the food such as baby food, dairy products, baking goods, meat products; Be exactly the health food of PURE WHEY class in addition, directly in and production process less by the food that is rich in lactalbumin of whey preparation, equipment investment is large, and product processing time is long, and the shelf-life is short.
Summary of the invention
The present invention is less in order to solve in prior art lactalbumin food, and the defect such as product processing time is long, and the shelf-life is short, provide a kind of raciness, be of high nutritive value, process time short, long shelf-life lactalbumin food.Lactalbumin food of the present invention can increase a kind of new mode of utilizing cheese accessory substance whey, improves the productivity effect of cheese factory, also can make the consumer more directly touch fresh, healthy whey protein product.This food is very fresh, tiny one by one particle, consists of, and surface is white in color and is smooth, has sweet light local flavor, is of high nutritive value, and is very healthy to health, and the consumer is easy to accept.
The preparation method who the invention provides a kind of lactalbumin food comprises the steps:
(1) raw material is carried out pasteurize; Described raw material contains sweet whey;
(2) be cooled to 35 ℃～55 ℃, adjusting pH to 5.75～6.0;
(3) be heated to 80 ℃～90 ℃, stir, whey stops stirring while becoming clarification; The speed that stirs is 20～90rpm;
(4) discharge liquid, filling.
Described sweet whey is the conventional described sweet whey in this area.The described sweet whey sweet whey that enrichment obtains during from the cheese for preparing by rennet-coagulation, lactose content is high, and calcium content is low, and pH is 5.9～6.6, maximum titratable acidity is that 0.16%(is in lactic acid); More excellent selection sweet whey pH6.4～6.6, the every 100g of described sweet whey contains protein 0.6～1.0%, contains fat 0.3～0.5%, contains carbohydrate 4.6～5.2%, contains moisture 88～90%.
Better, the present invention's raw material used also can add cow's milk.Described cow's milk can be the conventional described cow's milk through raw material standard in this area, contains rich milk and/or skimmed milk.Described cow's milk addition is 5～25% of raw material total amount, and described percentage is mass percent.The every 100g of above-mentioned rich milk contains protein 2.8～3.3%, contains fat 2.9～3.5%, contains carbohydrate 4.4～4.6%, contains moisture 86～89%.The every 100g of above-mentioned skimmed milk contains protein 2.9～3.5%, contains fat less than or equal to 0.3%, contains carbohydrate 4.6～4.7%, contains moisture 86～89%.
Described raw material standardization is mainly adjusted target protein and the fat content of raw milk by the ratio of cow's milk, skimmed milk, to reach the composition requirement of finished product.
Described pasteurize is the pasteurization step of this area routine, and sterilization conditions is 70～76 ℃, 10～15s.
Wherein, better, the cooling temperature range described in step (2) is 40 ℃～50 ℃.
Better, described adjusting pH can be by adding organic acid and/or adding whey fermentation liquid and realize in raw material, and terminal pH is 5.75～6.0.The product special flavour that adds whey fermentation liquid can be stronger.
Wherein, better, described organic acid is one or more in citric acid, lactic acid and tartaric acid.
In step (2), above-mentioned organic acid is configured to 5% solution, then is added in raw material slowly, until arrive required pH.
Above-mentioned whey fermentation liquid is made by this area conventional method.Its preparation process is:, with 70～76 ℃ of whey pasteurizes, 10～15s, be cooled to 43 ℃, add streptococcus thermophilus (Streptococcus thermophilus) and lactobacillus bulgaricus (Lactobacillus bulgaricus), ferment to pH4.0.
Better, regulate pH in step (2) and carry out pre-concentration by ultrafiltration before; The temperature of ultrafiltration is 40 ℃～50 ℃, the membrane material that uses can be cellulose acetate, polyamide, polyether sulfone and regenerated cellulose, wherein more excellent is polyether sulfone and regenerated cellulose, optimum is polyether sulfone, membrane aperture is 10～30nm, and wherein that more excellent is 20nm, and operating pressure is 200kPa～300kPa, through the whey of ultrafiltration or the whey of adding cow's milk, milk solid can be concentrated into 10～30%.
Wherein, better, the stirring described in step (3) is to carry out in cooker.Better, described mixing speed is 20rpm～50rpm.This moment lactalbumin and casein generation sex change, constantly swim in surface and start cohesion.
Better, after step (3) stops stirring, under 90～95 ℃ of conditions, standing maintenance 5～15min.
Wherein, better, the discharge liquid described in step (4) is discharged the liquid beyond grumeleuse by conveyer belt with holes, can be filling when according to GB GB 5009 detection finished product indexs, reaching, and stored under refrigeration under 2 ℃～6 ℃ conditions, the shelf-life is 7～14d.
Better, discharge after liquid after grumeleuse is heated to 70～75 ℃ and carry out hot filling, then carry out stored under refrigeration.Better, described heating is melted in pot and is carried out at cheese.The longest 70d that reaches of shelf-life after processing like this.
The product that the preparation method that aforementioned lactalbumin food also is provided of the present invention makes.
The leisure food of lactalbumin is rich in the present invention, and every 100g contains protein 10.0～20.0%, contains fat 2.3～8.5%, contains carbohydrate 2.3～4.7%, contains moisture 65.0～84.5%, and described percentage is mass percent.
The leisure food of the present invention preparation, not only can directly eat, and also can be applicable to dairy products dessert, candy, cheese, the reproduced cheese of inflation, and in the food such as cake.
On the basis that meets this area general knowledge, above-mentioned each optimum condition, but any combination obtains the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material be commercially available obtaining all.
Positive progressive effect of the present invention is: lactalbumin food of the present invention has the local flavor of moistening and soft and smooth matter structure, pure and fresh gentleness and unique mouthfeel, process time section, long shelf-life, consumer and likes very much, and whey protein product enrichment of the present invention lactalbumin in cow's milk, this high-quality protein confrontation health is highly profitable, and is extensively approved.The preparation method of lactalbumin food of the present invention is simple, production efficiency is high, productive rate is high.
The specific embodiment
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, according to conventional method and condition, or select according to catalogue.
In following embodiment, raw materials used, equipment, additive be commercially available obtaining all.Raw materials used source is:
Rich milk, skimmed milk: bright milk industry Co., Ltd;
Sweet whey: laboratory self-control, the sweet whey of enrichment during from the cheese for preparing by rennet-coagulation, specific targets are seen each embodiment;
Leavening: Co., Ltd in Danisco;
Citric acid, lactic acid, tartaric acid: Shanghai Licheng Food Industry Co., Ltd..
Embodiment 1
Raw material: sweet whey 8.2kg(pH6.4, protein content 0.6%, fat content 0.4%, carbohydrate 4.8%, moisture 88.3%); Skimmed milk 1.8kg(protein content 2.9%, fat content 0.3%, carbohydrate 4.6%, moisture 87.5%).
The preparation method comprises the steps:
at first sweet whey and skimmed milk are fully mixed, carry out pasteurize, sterilization conditions is 70 ℃, 15s, after be cooled to 50 ℃, add 5% citric acid solution adjusting pH, when reaching 5.8, pH stops, then logistics changes cooker over to, be heated to 80 ℃, start gentle agitation, stir speed (S.S.) is 30rpm, protein starts flocculation, when material solution becomes clarification, stop stirring, continue to be warming up to 90 ℃, insulation 10min, collect grumeleuse, discharge remaining liq 9.6kg, carry out the albumen grumeleuse filling finally, store under 2～6 ℃ of refrigerated conditions, whole production process is lasted 120min.
Product index: protein content 15.4%, fat content 2.6%, carbohydrate 3.8%, moisture 76.9%, 7 days shelf-lifves.
Embodiment 2
Raw material: sweet whey 10kg(pH6.6, protein content 1.0%, fat content 0.5%, carbohydrate 5.0%, moisture 89.0%).
The preparation of whey fermentation liquid: get the 1kg whey, pasteurize, condition is 70 ℃, 15s, is cooled to 43 ℃, adds streptococcus thermophilus and bulgaria lactobacillus fermentation to pH4.0, stored under refrigeration.
The preparation method comprises the steps:
At first sweet whey is carried out pasteurize, sterilization conditions is 72 ℃, 14s, after be cooled to 40 ℃, add 5% tartaric acid solution adjusting pH, stop when pH reaches 5.95, then logistics changes cooker over to, be heated to 90 ℃, start gentle agitation, stir speed (S.S.) is 47rpm, and protein starts flocculation, when material solution becomes clarification, stop stirring, continue to be warming up to 92 ℃, insulation 13min, collect grumeleuse, discharge remaining liq 9.3kg, finally the albumen grumeleuse is carried out fillingly, store under 2～6 ℃ of refrigerated conditions, whole production process is lasted 110min.
Product index: protein content 10%, fat content 2.3%, carbohydrate 2.3%, moisture 84.5%, 8 days shelf-lifves.
Embodiment 3
Raw material: sweet whey 8.5kg(pH5.9, protein content 0.8%, fat content 0.3%, carbohydrate 4.6%, moisture 90%); Rich milk 1.5kg(protein content 2.8%, fat content 3.3%, carbohydrate 4.6%, moisture 88%).
The preparation method comprises the steps:
at first sweet whey and rich milk are fully mixed, carry out pasteurize, sterilization conditions is 73 ℃, 13s, after be cooled to 45 ℃, use aperture to carry out ultrafiltration as the poly (ether sulfone) film of 20nm, operating pressure is 300kPa, discharge liquid 4.48kg, solid content is concentrated into 20%, add 5% lactic acid solution adjusting pH, when reaching 5.75, pH stops, then logistics changes cooker over to, be heated to 82 ℃, start gentle agitation, stir speed (S.S.) is 20rpm, protein starts flocculation, when material solution becomes clarification, stop stirring, continue to be warming up to 93 ℃, insulation 5min, collect grumeleuse, discharge remaining liq 5.0kg, carry out the albumen grumeleuse filling finally, store under 2～6 ℃ of refrigerated conditions, whole production process is lasted 90min.
Product index: protein content 19.0%, fat content 12.4%, carbohydrate 2.7%, moisture 65.0%, 7 days shelf-lifves.
Embodiment 4
Raw material: sweet whey 9.0kg(pH6.0, protein content 0.6%, fat content 0.3%, carbohydrate 4.9%, moisture 90%); Skimmed milk 1.0kg(protein content 3.5%, fat content 0.1%, carbohydrate 4.7%, moisture 89%).
The preparation method comprises the steps:
at first sweet whey and skimmed milk are fully mixed, carry out pasteurize, sterilization conditions is 74 ℃, 12s, after be cooled to 43 ℃, use aperture to carry out ultrafiltration as the regenerated cellulose film of 10nm, operating pressure is 200kPa, discharge liquid 6.2kg, solid content is concentrated into 30%, add 5% tartaric acid solution adjusting pH, when reaching 5.9, pH stops, then logistics changes cooker over to, be heated to 87 ℃, start gentle agitation, stir speed (S.S.) is 33rpm, protein starts flocculation, when material solution becomes clarification, stop stirring, continue to be warming up to 91 ℃, insulation 8min, collect grumeleuse, discharge remaining liq 3.4kg, change grumeleuse over to cheese and melt pot, carry out hot filling after being heated to 70 ℃, be cooled to finally stored under refrigeration under 2～6 ℃ of conditions, whole production process is lasted 80min.
Product index: protein content 20.0%, fat content 7.3%, carbohydrate 4.5%, moisture 68.3%, 12 days shelf-lifves.
Embodiment 5
Raw material: sweet whey 9.6kg(pH6.2, protein content 0.6%, fat content 0.3%, carbohydrate 4.9%, moisture 90%); Skimmed milk 0.4kg protein content 3.5%, fat content 0.1%, carbohydrate 4.7%, moisture 89%).
The preparation method comprises the steps:
at first sweet whey and skimmed milk are fully mixed, carry out pasteurize, sterilization conditions is 75 ℃, 11s, after be cooled to 43 ℃, use aperture to carry out ultrafiltration as the PA membrane of 30nm, operating pressure is 250kPa, discharge liquid 5.5kg, solid content is concentrated into 25%, add 5% citric acid solution adjusting pH, when reaching 5.85, pH stops, then logistics changes cooker over to, be heated to 84 ℃, start gentle agitation, stir speed (S.S.) is 42rpm, protein starts flocculation, when material solution becomes clarification, stop stirring, continue to be warming up to 95 ℃, insulation 15min, collect grumeleuse, discharge remaining liq 4.2kg, change grumeleuse over to cheese and melt pot, carry out hot filling after being heated to 75 ℃, be cooled to finally stored under refrigeration under 2～6 ℃ of conditions, whole production process is lasted 105min.
Product index: protein content 17.8%, fat content 8.0%, carbohydrate 3.0%, moisture 70.2%, 14 days shelf-lifves.
Embodiment 6
Raw material: sweet whey 10kg(pH6.5, protein content 0.9%, fat content 0.5%, carbohydrate 5.2%, moisture 90%).
The preparation of whey fermentation liquid: get the 1kg whey, pasteurize, condition is 70 ℃, 15s, is cooled to 43 ℃, adds streptococcus thermophilus and bulgaria lactobacillus fermentation to pH4.0, stored under refrigeration.
The preparation method comprises the steps:
at first sweet whey and rich milk are fully mixed, carry out pasteurize, sterilization conditions is 76 ℃, 10s, after be cooled to 44 ℃, use aperture to carry out ultrafiltration as the CAM of 20nm, operating pressure is 200kPa, discharge liquid 2.7kg, solid content is concentrated into 10%, add whey fermentation liquid and regulate pH, when reaching 5.75, pH stops, then logistics changes cooker over to, be heated to 89 ℃, start gentle agitation, stir speed (S.S.) is 25rpm, protein starts flocculation, when material solution becomes clarification, stop stirring, continue to be warming up to 94 ℃, insulation 9min, collect grumeleuse, discharge remaining liq 6.8kg, carry out the albumen grumeleuse filling finally, store under 2～6 ℃ of refrigerated conditions, whole production process is lasted 100min.
Product index: protein content 14.4%, fat content 3.5%, carbohydrate 3.1%, moisture 77.9%, 8 days shelf-lifves.
Embodiment 7
Raw material: sweet whey 9.4kg(pH6.6, protein content 0.6%, fat content 0.4%, carbohydrate 5.2%, moisture 88.5%); Rich milk 0.6kg(protein content 3.3%, fat content 2.9%, carbohydrate 4.4%, moisture 86%).
The preparation method comprises the steps:
at first sweet whey and skimmed milk are fully mixed, carry out pasteurize, sterilization conditions is 75 ℃, 12s, after be cooled to 42 ℃, add 5% lactic acid solution adjusting pH, when reaching 6.0, pH stops, then logistics changes cooker over to, be heated to 85 ℃, start gentle agitation, stir speed (S.S.) is 50rpm, protein starts flocculation, when material solution becomes clarification, stop stirring, continue to be warming up to 90 ℃, insulation 11min, collect grumeleuse, discharge remaining liq 9.4kg, carry out the albumen grumeleuse filling finally, store under 2～6 ℃ of refrigerated conditions, whole production process is lasted 110min.
Product index: protein content 11.6%, fat content 8.5%, carbohydrate 4.4%, moisture 74.6%, 9 days shelf-lifves.
Embodiment 8
Raw material: sweet whey 9.9kg(pH6.3, protein content 0.7%, fat content 0.3%, carbohydrate 5.0%, moisture 88.0%); Rich milk 0.1kg(protein content 2.8%, fat content 3.5%, carbohydrate 4.5%, moisture 89%).
The preparation method comprises the steps:
at first sweet whey and skimmed milk are fully mixed, carry out pasteurize, sterilization conditions is 73 ℃, 14s, after be cooled to 43 ℃, add 5% citric acid solution adjusting pH, when reaching 5.8, pH stops, then logistics changes cooker over to, be heated to 86 ℃, start gentle agitation, stir speed (S.S.) is 38rpm, protein starts flocculation, when material solution becomes clarification, stop stirring, continue to be warming up to 92 ℃, insulation 14min, collect grumeleuse, discharge remaining liq 9.5kg, carry out the albumen grumeleuse filling finally, store under 2～6 ℃ of refrigerated conditions, whole production process is lasted 125min.
Product index: protein content 10.5%, fat content 6.3%, carbohydrate 4.7%, moisture 77.0%, 7 days shelf-lifves.
Embodiment 9
Raw material: sweet whey 8.2kg(pH6.4, protein content 0.6%, fat content 0.4%, carbohydrate 4.8%, moisture 88.3%); Skimmed milk 1.8kg(protein content 2.9%, fat content 0.3%, carbohydrate 4.6%, moisture 87.5%).
The preparation method comprises the steps:
At first sweet whey and skimmed milk are fully mixed, carry out pasteurize, sterilization conditions is 70 ℃, 15s, after be cooled to 55 ℃, add 5% citric acid solution and regulate pH, stop when pH reaches 5.8, then logistics changes cooker over to, be heated to 80 ℃, start gentle agitation, stir speed (S.S.) is 30rpm, protein starts flocculation, when material solution becomes clarification, stop stirring, continue to be warming up to 90 ℃, insulation 10min, collect grumeleuse, discharge remaining liq 9.6kg, finally the albumen grumeleuse is carried out fillingly, store under 2～6 ℃ of refrigerated conditions.
Embodiment 10
Raw material: sweet whey 10kg(pH6.6, protein content 1.0%, fat content 0.5%, carbohydrate 5.0%, moisture 89.0%).
The preparation of whey fermentation liquid: get the 1kg whey, pasteurize, condition is 70 ℃, 15s, is cooled to 43 ℃, adds streptococcus thermophilus and bulgaria lactobacillus fermentation to pH4.0, stored under refrigeration.
The preparation method comprises the steps:
At first sweet whey is carried out pasteurize, sterilization conditions is 72 ℃, 14s, after be cooled to 35 ℃, add 5% tartaric acid solution adjusting pH, stop when pH reaches 5.95, then logistics changes cooker over to, is heated to 90 ℃, start gentle agitation, stir speed (S.S.) is 47rpm, and protein starts flocculation, when material solution becomes clarification, stop stirring, continue to be warming up to 92 ℃, insulation 13min, collect grumeleuse, discharge remaining liq 9.3kg, finally the albumen grumeleuse is carried out fillingly, store under 2～6 ℃ of refrigerated conditions.
The comparative example
Raw material: sweet whey 9.9kg(pH6.3, protein content 0.7%, fat content 0.3%, carbohydrate 5.0%, moisture 88.0%); Rich milk 0.1kg(protein content 2.8%, fat content 3.5%, carbohydrate 4.5%, moisture 89%).
The preparation method comprises the steps:
at first sweet whey and skimmed milk are fully mixed, carry out pasteurize, sterilization conditions is 73 ℃, 14s, rear 5% the citric acid solution adjusting pH that directly adds, when reaching 5.8, pH stops, then logistics changes cooker over to, be heated to 86 ℃, start gentle agitation, stir speed (S.S.) is 38rpm, protein starts flocculation, when material solution becomes clarification, stop stirring, continue to be warming up to 92 ℃, insulation 14min, collect grumeleuse, discharge remaining liq 9.7kg, carry out the albumen grumeleuse filling finally, store under 2～6 ℃ of refrigerated conditions, whole production process is lasted 140min.
Product index: protein content 9.2%, fat content 5.7%, carbohydrate 4.5%, moisture 79.0%, 7 days shelf-lifves.It is not good that production time chapter, product do not meet index, mouthfeel, failure.
Effect embodiment
Embodiment sample subjective appreciation
Embodiments of the invention 1～8 are carried out sensory evaluation, specific as follows:
The sensory evaluation method: to the subjective appreciation of sample, total points is 100 minutes, and standards of grading are in Table 1.Form subjective appreciation group by 10 above researchers of our company, structural state, local flavor, mouthfeel are comprehensively given a mark, get its mean value, the results are shown in Table 2.
Table 1 sensory evaluation table
Table 2 sensory evaluation result
| Sample | Structural state | Local flavor | Mouthfeel | Total points |
| The embodiment of the present invention 1 prepares sample | 48 | 27 | 17 | 92 |
| The embodiment of the present invention 2 prepares sample | 44 | 29 | 18 | 91 |
| The embodiment of the present invention 3 prepares sample | 46 | 27 | 17 | 90 |
| The embodiment of the present invention 4 prepares sample | 47 | 27 | 18 | 91 |
| The embodiment of the present invention 5 prepares sample | 47 | 28 | 18 | 93 |
| The embodiment of the present invention 6 prepares sample | 45 | 27 | 18 | 90 |
| The embodiment of the present invention 7 prepares sample | 48 | 29 | 19 | 96 |
| The embodiment of the present invention 8 prepares sample | 47 | 28 | 18 | 93 |
| Comparative example of the present invention prepares sample | 42 | 24 | 16 | 82 |
Subjective appreciation draws: the embodiment sample scoring that the present invention makes, all more than 90 minutes, is all showing excellence aspect structural state, local flavor and mouthfeel, will be a lactalbumin leisure food that liked by the consumer.
Claims (10)
1. the preparation method of a lactalbumin food, is characterized in that, it comprises the steps:
(1) raw material is carried out pasteurize, described raw material contains sweet whey;
(2) be cooled to 35 ℃～55 ℃, adjusting pH to 5.75～6.0;
(3) be heated to 80 ℃～90 ℃, stir, whey stops stirring while becoming clarification; The speed that stirs is 20～90rpm;
(4) discharge liquid, filling.
2. preparation method as claimed in claim 1, is characterized in that, described sweet whey is pH6.4～6.6, and every 100g contains protein 0.6～1.0%, contains fat 0.3～0.5%, contains carbohydrate 4.6～5.2%, contains moisture 88～90%; Also can add cow's milk in described raw material, described cow's milk addition is 5～25% of raw material total amount, and described percentage is mass percent.
3. preparation method as claimed in claim 1, is characterized in that, the sterilization conditions of described pasteurize is 70～76 ℃, 10～15s; Cooling temperature range described in described step (2) is 40 ℃～50 ℃.
4. preparation method as claimed in claim 1, is characterized in that, described adjusting pH realizes by adding organic acid and/or whey fermentation liquid; Better, described organic acid is one or more in citric acid, lactic acid and tartaric acid; Described whey fermentation liquid is made by following method: with 70～76 ℃ of whey pasteurizes, 10～15s, be cooled to 43 ℃, add streptococcus thermophilus (Streptococcus thermophilus) and lactobacillus bulgaricus (Lactobacillus bulgaricus), ferment to pH4.0.
5. preparation method as claimed in claim 1, is characterized in that, also by ultrafiltration, carries out pre-concentration before regulating pH in step (2), the better milk solid mass percent 10%～30% that is concentrated into; The temperature of described ultrafiltration is 40 ℃～50 ℃, and the membrane material that described ultrafiltration is used is cellulose acetate, polyamide, polyether sulfone or regenerated cellulose; The operating pressure of described ultrafiltration is 200kPa～300kPa.
6. preparation method as claimed in claim 5, is characterized in that, described membrane material is polyether sulfone or regenerated cellulose, and better is polyether sulfone; Described membrane material aperture is 10～30nm, and that better is 20nm.
7. preparation method as claimed in claim 1, is characterized in that, the stirring described in step (3) is to carry out in cooker; And/or the speed of described stirring is 20rpm～50rpm.
8. preparation method as claimed in claim 1, is characterized in that, after step (3) stops stirring also under 90～95 ℃ of conditions, standing maintenance 5～15min.
9. preparation method as claimed in claim 1, is characterized in that, the discharge liquid described in step (4) is discharged the liquid beyond grumeleuse by conveyer belt with holes; Goodly after described discharge liquid carry out hot filling after also grumeleuse being heated to 70～75 ℃, then carry out stored under refrigeration, wherein, what described heating was better melts in pot and carries out at cheese.
10. the lactalbumin food that makes of preparation method as described in claim 1～9 any one.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310356408.8A CN103392831B (en) | 2013-08-15 | 2013-08-15 | A kind of Lactalbumin food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310356408.8A CN103392831B (en) | 2013-08-15 | 2013-08-15 | A kind of Lactalbumin food and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103392831A true CN103392831A (en) | 2013-11-20 |
| CN103392831B CN103392831B (en) | 2015-09-23 |
Family
ID=49556744
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310356408.8A Active CN103392831B (en) | 2013-08-15 | 2013-08-15 | A kind of Lactalbumin food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103392831B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186699A (en) * | 2014-08-26 | 2014-12-10 | 光明乳业股份有限公司 | Whey pudding and preparation method thereof |
| CN104304642A (en) * | 2014-10-09 | 2015-01-28 | 光明乳业股份有限公司 | Concentrated type whey protein WPC80 and preparation method thereof |
| CN109221442A (en) * | 2018-07-31 | 2019-01-18 | 郴州市博志牧业有限公司 | The method of comprehensive utilization and whey fermentation drink of cheese-making by-product whey |
| CN110477128A (en) * | 2019-09-12 | 2019-11-22 | 福建长富乳品有限公司 | A kind of preparation method and products thereof of high calcium whey beverage |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002096209A1 (en) * | 2001-06-01 | 2002-12-05 | Fromageries Bel | Method for cheese making and new types of cheese thus obtained |
| WO2005002350A1 (en) * | 2003-07-04 | 2005-01-13 | Fonterra Co-Operative Group Limited | A method for modifying the texture of a dairy product |
| CN101516201A (en) * | 2006-08-18 | 2009-08-26 | 明治乳业株式会社 | Gel-type food and process for producing the same |
| CN102599402A (en) * | 2011-01-25 | 2012-07-25 | 光明乳业股份有限公司 | Whey protein composition and preparation method thereof |
-
2013
- 2013-08-15 CN CN201310356408.8A patent/CN103392831B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002096209A1 (en) * | 2001-06-01 | 2002-12-05 | Fromageries Bel | Method for cheese making and new types of cheese thus obtained |
| WO2005002350A1 (en) * | 2003-07-04 | 2005-01-13 | Fonterra Co-Operative Group Limited | A method for modifying the texture of a dairy product |
| CN101516201A (en) * | 2006-08-18 | 2009-08-26 | 明治乳业株式会社 | Gel-type food and process for producing the same |
| CN102599402A (en) * | 2011-01-25 | 2012-07-25 | 光明乳业股份有限公司 | Whey protein composition and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 张和平: "利用乳清生产干酪—乳清干酪", 《食品工业》 * |
| 无: "Ricotta（里科塔奶酪）", 《HTTP://BAIKE.BAIDU.COM/HISTORY/33015396》 * |
| 王胭等: "乳清干酪产品加工现状", 《乳业科学与技术》 * |
| 闫文杰等: "乳清干酪的研制", 《中国酿造》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186699A (en) * | 2014-08-26 | 2014-12-10 | 光明乳业股份有限公司 | Whey pudding and preparation method thereof |
| CN104186699B (en) * | 2014-08-26 | 2016-08-17 | 光明乳业股份有限公司 | A kind of milk surum pudding and preparation method thereof |
| CN104304642A (en) * | 2014-10-09 | 2015-01-28 | 光明乳业股份有限公司 | Concentrated type whey protein WPC80 and preparation method thereof |
| CN104304642B (en) * | 2014-10-09 | 2017-06-06 | 光明乳业股份有限公司 | A kind of concentrated type lactalbumin WPC80 and preparation method thereof |
| CN109221442A (en) * | 2018-07-31 | 2019-01-18 | 郴州市博志牧业有限公司 | The method of comprehensive utilization and whey fermentation drink of cheese-making by-product whey |
| CN110477128A (en) * | 2019-09-12 | 2019-11-22 | 福建长富乳品有限公司 | A kind of preparation method and products thereof of high calcium whey beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103392831B (en) | 2015-09-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103651797B (en) | A kind of high-protein low-fat yogurt and preparation method thereof | |
| Robinson et al. | Manufacture of yoghurt | |
| CN103651784B (en) | Fermented milk without food additive and preparation method for fermented milk | |
| CN105053187B (en) | A kind of coconut taste acidified milk and preparation method thereof | |
| AU2016207844B2 (en) | Fresh, thick-consistency yoghurt cheese with live bacterial flora, chocolate-coated yoghurt desserts made therefrom, and method for producing same | |
| CN104982523A (en) | Fermented milk without food additives and preparation method thereof | |
| CN106665838A (en) | Additive-free yogurt prepared from light cream and preparation method thereof | |
| CN101180993A (en) | Low fat wire-drawing type cheese and preparation method thereof | |
| CN103392831B (en) | A kind of Lactalbumin food and preparation method thereof | |
| CN104255934A (en) | Fresh cheese rich in probiotics and preparation method thereof | |
| CN107136214A (en) | A kind of zero lactose fermentation breast and preparation method thereof | |
| CN103315069A (en) | Fresh cheese and preparation method thereof | |
| CN103053688A (en) | Fermented milk and preparation method thereof | |
| CN102458135A (en) | Satiety inducing milk product | |
| CN109315494A (en) | A kind of chocolate coating cheese and preparation method thereof | |
| CN102067913B (en) | Partly skimmed cheese and preparation method thereof | |
| CN101406220A (en) | Cheese containing soya-bean milk and preparation method thereof | |
| CN103238671B (en) | Sour buttermilk and preparation method of sour buttermilk | |
| CN109169897A (en) | A kind of donkey fresh milk and its manufacture craft and method | |
| CN107114474A (en) | The preparation method of Yoghourt | |
| CN107183179A (en) | A kind of smear type flavored fermented milk and preparation method thereof | |
| CN110999972A (en) | Double-protein yoghourt and preparation method thereof | |
| RU2329652C1 (en) | Method of manufacturing fermented milk beverage | |
| CN105767181B (en) | Pineapple flavor acidophilus goat milk and preparation method thereof | |
| CN106689360B (en) | Probiotic fermented milk and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |