CN1053730A - The manufacture method of emulsified milk powder with enzyme - Google Patents

Abstract

The present invention relates to be suitable for the manufacture method of the emulsified milk powder of infants, fresh milk is after the heavy method of acid is isolated casein and whey, handle casein with immobilizing trypsinase predigestion, make it to be converted into the class whey protein that is easy to digest and assimilate, and then mix with whey, add an amount of vegetable oil, inorganic salt microelement, the content of adjustment vitamin.Homogenize again, add an amount of carbohydrate and the anti-infective factor after the spray-drying, just can obtain emulsified milk powder.The breast milk milk powder that this method obtains not only digestibility is good, and does not need to add whey protein in the breast milk process again.

Description

The manufacture method of emulsified milk powder with enzyme

The present invention relates to be suitable for the manufacture method of the emulsified milk powder of infants.

Cow's milk and milk powder are China infant's main maternal milk substitutes.But cow's milk is not desirable infant food, compares with breast milk, and mainly there is following shortcoming in cow's milk: 1) casein content is too high, account for 82% of total protein quality, and breast milk has only 40%.Because casein content is too high, meet cultured milk behind the infants and easily form big ziega under one's belt, increased the difficulty of digesting and assimilating.2), the lactose content of cow's milk is lower, has only 4.9g/100ml, and breast milk is then up to 6.8g/100ml.Because the content of carbohydrate is on the low side, finally can influence effective absorption of protein.3), the cow's milk fat content is lower, is 3.7g/100ml, and breast milk then is 4.5g/100ml.And cow's milk fat embezzles with content of fatty acid higherly, accounts for 73% of TFA, and breast milk has only 47%.Unsaturated fatty acid content is on the low side, has only 27%, and wherein the content of essential fatty acids linoleic has only 2.3%, and the content of breast milk unrighted acid is up to 53%, and the content of essential fatty acids linoleic is up to 8.64%.Because the content of unrighted acid is on the low side, makes the digestibility of cow's milk fat be starkly lower than breast milk.4), inorganic salts and content of elements are higher in the cow's milk, are 0.7g/100ml, are 3.5 times of breast milk (0.2g/100ml).Easily produce symptoms such as thirsty behind the infants.The distribution of inorganic elements is also unreasonable in addition, is 1.27 as the Ca/P of cow's milk, and breast milk is 2.43, illustrates that the content of Ca is on the low side, and the K/Na of cow's milk is 1.59, and breast milk is 1.86, illustrates that the content of K is on the low side.5), vitamin A in the cow's milk, vitamin D, vitamin E, ascorbic acid, folic acid, the content of niacin all is lower than breast milk, and does not contain the peculiar anti-infective factor in the breast milk, as immunoglobulin (Ig), lysozyme etc.

For these reasons, more domestic manufacturers produce modulation milk powder (first generation breast milk product), in cow's milk, replenished suitable vegetable oil, carbohydrate and vitamin have solved the balance of nutrients problem.But because of obviously not reducing caseic content, symptoms such as indigestion can appear still behind the infants.Mueller(United States Patent (USP) 4,216,236 1980) etc. the people to adopt cheese industry byproduct whey be raw material, after electrodialysis, add cow's milk, make the whey protein content and the breast milk of cow's milk approaching, it is higher to have solved bovine casein content, and the problem that whey protein content is on the low side has improved the digestibility (second generation breast milk product) of cow's milk.But China's cheese industry is very undeveloped, output as the byproduct whey is very low, adopt Mueller technology to carry out mother and be emulsified in the difficult popularization of China, therefore must seek wide material sources, nutritious and cheap whey protein substitute, the cow's milk breast milk metallization processes that research can be promoted in China.

It is primary raw material that the present invention adopts cow's milk, join with vegetable oil, carbohydrate is produced emulsified milk powder.Symptoms such as the milk powder with this explained hereafter has the nutrient distribution equilibrium, and characteristics such as digestibility height are suitable for as the infant, and particularly year makes the consumption by infants less than four months, causes indigestion and be unlikely, and suffers from diarrhoea, and is thirsty.

The composition of the emulsified milk of producing with the present invention has following characteristics:

Protein content is 9.3-11.0g/100g, and wherein casein content is 20-40%, and whey protein and substitute content thereof are 60-80%.

Fat content is 30-40g/100g, and wherein the content of butter oil is 32-40%, and content of vegetable oil is 60-70%.

Carbohydrate be 50-60g/100g wherein the content of lactose be 28-80%, other carbohydrate, as maltose, sucrose, glucose, HFCS, the content of invert sugar and composition thereof are 20-80%.

Inorganic salts and content of elements are 1.5-2.5g/100g.

The content of vitamin is identical with breast milk, and an amount of anti-infective factor is arranged, as immunoglobulin (Ig), and lysozyme etc.

Protein content in the cow's milk and essential amino acids content all are higher than breast milk.Though the relative amount of indivedual essential amino acids is on the low side, its absolute content still is higher than 2.55 times of breast milks.Form from amino acid, the nutritive value of cow's milk is apparently higher than breast milk, even with 2.55 times of cow's milk dilutions, the absolute content of all essential amino acids still is higher than breast milk.Therefore, the present invention no longer adds other protein, only adopts cow's milk itself to contain protein, is enough to guarantee the nutritive value of emulsified milk like this.Though it is the nutritive value of milk protein is higher,, non-digestible behind the infants because casein content is higher.Therefore the present invention adopts immobilization proteinase predigestion to handle casein.Make caseic digestibility and whey protein close, even be higher than whey protein.So just greatly reduce stodgy casein content in the cow's milk, the digestibility of cow's milk is greatly improved.

Lactose in Milk content is on the low side, has influence on the normal absorption of protein.Therefore the present invention has replenished an amount of carbohydrate in cow's milk, makes the final content of carbohydrate account for the 50-60% of total solids.The carbohydrate that replenishes can be a lactose, sucrose, maltose, glucose, HFCS and invert sugar etc.Wherein be best with maltose because low month the infant to maltose to digest and assimilate ability higher, and the maltose sweet taste is pure, sugariness is moderate, approaches lactose, infiltration is forced down, wide material sources can be by the starch manufacturing.

The content of cow's milk fat is on the low side, and the content of saturated fatty acid is higher, and the content of unrighted acid and essential fatty acid is on the low side.Therefore the present invention has replenished an amount of vegetable oil, makes fatty final content account for the 30-40% of total solids, and wherein the content of unrighted acid is no less than 53%, and the content of essential fatty acids linoleic is no less than 8.64%, and the content of linolenic acid is no less than 2%.

Inorganic salts and content of elements are higher in the cow's milk, and it is also unreasonable to distribute, and being on dry matter basis reaches 5.47%.The present invention adopts dilution method to reduce the content of inorganic salts, just adds a certain amount of carbohydrate in cow's milk, and fat reduces the content of inorganic salts relatively, and its final content is controlled between the 1.5-2.5%.Replenish proper C a simultaneously, regulating Ca/P is 2.43, replenishes an amount of K, and regulating K/Na is 1.86, identical with breast milk.Add an amount of copper in addition, zinc, iodine, selenium and iron make its content identical with breast milk.

Vitamin A in the cow's milk, vitamin D, vitamin E, ascorbic acid, folic acid, niacin, the content of pantothenic acid is on the low side.The present invention has replenished said vitamin, makes its content identical with breast milk.Because thiamine is easy to destroy, consider the loss in the technical process in addition, the present invention has also replenished an amount of thiamine.

Do not contain the peculiar anti-infective factor in the breast milk in the cow's milk, as immunoglobulin (Ig), lysozyme etc.The present invention has replenished an amount of anti-infective factor, particularly lysozyme, and it can extract from eggshell membrane, therefore, need only add a spot of egg membrane powder and get final product.

The invention still further relates to the manufacture method of above-mentioned emulsified milk powder, comprise following several steps:

Fresh milk after the composition standardization, adds acid and makes coagulation of casein by inspection.Acidulant can be used hydrochloric acid, phosphoric acid, citric acid, malic acid etc.With citric acid, malic acid is excellent, because they can reduce the residual of inorganic salts.

After the acid cure, adopt centrifugal or filtration method is isolated casein and whey.

Casein adds water and alkali makes it dissolving, and regulating caseic concentration is 2-3%.Used alkali can be NaOH, sodium carbonate, and potassium hydroxide, potash etc. are excellent with potassium hydroxide, adopt serialization immobilization proteinase reactor, casein solution is handled in predigestion.Caseic predigestion rate is controlled between the 50-80%.The carrier of immobilised enzymes can be a cellular glass, diatomite, silica gel, cellulose, chitin and ion exchange resin etc.Protease can be animal protein, as trypsase, and chymotrypsin; Plant rennet, as papain, ficin etc.Suitably select enzyme, carrier and reaction condition can make the predigestion product not produce bitter taste.

If the predigestion product has bitter taste, then available immobilization proteinase, or use the active carbon debitterize.

Whey protein behind pre-digested casein and the neutralizing acid is mixed, and carry out pasteurization.

In said mixture, add vegetable oil and vitamin A, vitamin D, and vitamin E, low temperature concentrates then.

Add water soluble vitamins ascorbic acid, niacin, folic acid, pantothenic acid and thiamine, and trace elements of Ca, Cu, Zn, I, Fe, Mn in the mixture after concentrating.Homogenize then.

The product that homogenizes carries out spray-drying.

Add the maltose (or other carbohydrate) and the anti-infective factor in the dried mixture, as lysozyme, immunoglobulin (Ig), mixing the back is emulsified milk powder.

Example one

2.5kg add the 22ml50% citric acid solution in the fresh cow milk (pH6.8-7.0), regulate pH to 4.7, centrifugation goes out casein after 30 minutes, adds water 2000ml in casein, 2N KOH solution 60ml, solubilising casein is regulated pH to 8.0.Then by immobilizing trypsinase post (immobilised enzymes 250g, 45 ℃ of temperature, flow velocity 600ml/hr).Pre-digested casein mixes with whey (the acid back of neutralization), by pasteurization device (90 ℃ of temperature, 2 minutes holdup times).(wherein four take off soya-bean oil 77.8g to add the 194.5g vegetable oil, senior peanut oil 77.8g, rape oil 38.9g) and vitamin A (9.537IU), vitamin D (1052.5IU) and vitamin E (104.75mg) and a spot of lecithin, decompression concentrates then, volume of mixture is reduced to about 1000ml, add ascorbic acid (2.466g), thiamine (10.2mg), folic acid (1.94mg), pantothenic acid (30 microgram), niacin (70mg), Ca(26.5g), Cu(18mg), Zn(255mg), I(1.16mg), Se(1.38mg), Fe(19.375mg), mix homogenizing then, carry out spray-drying again, mix with 311g maltose and an amount of egg membranogen dry back.Get emulsified milk powder 0.83Kg at last.

Example two

2.5kg fresh cow milk (pH6.8-7.0) adds the 22ml50% citric acid, regulates pH to 4.7, left standstill 30 minutes, the isolated by filtration precipitation, casein adds water to 2000ml, 2NKOH/NaOH mixture 75ml, regulate pH to 8.0, by immobilization proteinase (trypsase, chymotrypsin or papain) column type reactor (immobilised enzymes 250g, temperature 50-60 ℃, flow velocity 2000ml/hr), use the active carbon debitterize then, below step identical with example one.

Claims (1)

1. The present invention relates to be suitable for the manufacture method of the emulsified milk powder of infants.The invention is characterized in not and in cow's milk, to replenish whey protein, but casein is converted into the pre-digested casein of similar whey protein that reach the purpose that makes the cow's milk breast milkization, whole technology comprises following several steps with immobilization proteinase:

   1), in cow's milk, adds acid and be settled out casein

   2), filtration or centrifugation go out casein.

   3), add alkali and the water-soluble casein of separating.

   4), use the immobilization proteinase pre-digested casein.

   5), remove the bitter taste of pre-digested casein.

   6), in and whey acidic, mix with pre-digested casein and carry out pasteurization.

   7), add vegetable oil and liposoluble vitamin, concentrate the gained mixture.

   8), add water soluble vitamin and an amount of inorganic salts, the gained mixture homogenizes.

   9), spray-drying.

   10), add the carbohydrate and the anti-infective factor and mix with above-mentioned product.