CN106720455A - A kind of whey, its preparation method and whey powder base-material - Google Patents
A kind of whey, its preparation method and whey powder base-material Download PDFInfo
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- CN106720455A CN106720455A CN201610996185.5A CN201610996185A CN106720455A CN 106720455 A CN106720455 A CN 106720455A CN 201610996185 A CN201610996185 A CN 201610996185A CN 106720455 A CN106720455 A CN 106720455A
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- whey
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- feed liquid
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
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Abstract
The invention belongs to biological technical field, a kind of whey preparation method is specifically disclosed, comprised the following steps：(1) CaCl is prepared2Content is 0.001 0.1mol/L skimmed milks, and adjusts pH to 5.5 6.5, obtains feed liquid；(2) renin for producing series bacillus CGMCC No.8333 fermentations is mixed with the feed liquid obtained by step (1), after 35 DEG C of water bath with thermostatic control is heated to flakes particle occur, 55 80 DEG C of 60min of blanching 5；(3) cut and the precipitation block in whipping step (2) gained feed liquid, supernatant is collected by centrifugation；(4) supernatant obtained by step (3) is dialysed, obtains whey.The method of above-mentioned preparation whey, the renin for innovatively being produced using series bacillus CGMCC No.8333 fermentations is acted on and hydrolysis by the curdled milk of the enzyme, and specificity is to κ caseins Met106‑Ala107Site is hydrolyzed, and is acted synergistically with process conditions, so as to the whey without bitter taste is obtained, is prevented effectively from the appearance of bitter peptides in prepared by acid system.
Description
Technical field
The invention belongs to biological technical field, and in particular to a kind of preparation method of whey.Moreover, it relates to one
Plant whey, and a kind of whey powder base-material.
Background technology
Lactalbumin is the main component in milk whey, and its functional protein content is high, essential amino acid A wide selection of colours and designs
And biological utilisation potency is high.Lactalbumin is some small, close globular preteinses, its unique amino acid sequence and three-dimensional knot
Structure assigns its extensive functional characteristic, it is necessary to which amino acid composition is complied fully with or beyond the requirement of FAO/WHO, cholesterol, fat
It is low with lactose content, it is easy to digest, easily absorb.Lactalbumin has certain functional characteristic and BA, in food service industry,
Using more and more extensive particularly in Dairy Industry.
Whey refers to, when cheese or casein is manufactured, to isolate remaining liquid after flocculate, and whey is contained in whey
The nutriments such as albumen, lactose, and several mineral materials and water soluble vitamin.Whey can be used for preparing a series of wheys products
Product, such as whey powder, WPC, whey separate albumen.There is substantial amounts of research for the separation of whey, using more
Be acid system prepare extract whey, the method production whey product more tart flavour, bitter taste occurs, the application in food service industry is deposited
In limitation.Also have in addition and prepare whey using enzyme process, conventional renin has calf rennet etc., but calf rennet product
Amount far can not meet the demand of current production, so that whey yield obtained in enzyme process is also far from meeting the market demand,
This is those skilled in the art's technical problem urgently to be resolved hurrily.
The content of the invention
In order to solve the above technical problems, the invention provides a kind of new whey preparation method, for preparing without tart flavour, nothing
The whey of bitter taste, is that new thinking has been opened up in whey preparation.
Specifically, on the one hand, there is provided a kind of whey preparation method, comprise the following steps：(1) CaCl is prepared2Content is
0.001-0.1mol/L skimmed milks, and pH to 5.5-6.5 is adjusted, obtain feed liquid；(2) by series bacillus CGMCC No.8333
The renin for producing that ferments is mixed with the feed liquid obtained by step (1), after 35 DEG C of water bath with thermostatic control is heated to flakes particle occur,
55-80 DEG C of blanching 5-60min；(3) cut and the precipitation block in whipping step (2) gained feed liquid, supernatant is collected by centrifugation；
(4) supernatant obtained by step (3) is dialysed, obtains whey.
Further, in step (2), the addition of above-mentioned renin is 1-4SU/mL feed liquids.
Further, in step (4), the molecular cut off of above-mentioned dialysis is 0.5KD.
Further, in step (4), the time of above-mentioned dialysis is 10-48h.
Further, in step (3), the cutting size for precipitating block is 0.5-2cm3。
Further, in step (3), centrifugal rotational speed is 10000-15000r/min；Centrifugation time is 5-15min.
Further, in step (2), the preparation process of above-mentioned renin includes：Series bacillus CGMCC No.8333 exist
Fermented in wheat bran culture medium, tunning by purifying, obtains renin again.
On the other hand, a kind of whey is additionally provided, as obtained by any of the above-described kind of whey preparation method.
The third aspect, additionally provides a kind of whey powder base-material, and above-mentioned whey is carried out into freeze-drying, and whey powder base is obtained
Material.
Above-mentioned technical proposal provides a kind of method of new preparation whey, innovatively using series bacillus CGMCC
The renin that No.8333 fermentations are produced, is acted on and hydrolysis by the curdled milk of the enzyme, and specificity is to κ-casein Met106–
Ala107Site is hydrolyzed, and is acted synergistically with process conditions, so as to be obtained without tart flavour, the whey without bitter taste, is prevented effectively from acid
The appearance of bitter peptides in method preparation.Additionally, by the whey obtained by above-mentioned preparation method and whey powder base-material, its local flavor and
Yield is suitable with the whey product obtained by existing method, safe.
Specific embodiment
Technical solution of the present invention is illustrated for clearer, below in conjunction with specific embodiment to skill of the invention
Art scheme is further elaborated：
In a specific embodiment, there is provided a kind of whey preparation method, comprise the following steps：(1) prepare
CaCl2Content is 0.001-0.1mol/L skimmed milks, and adjusts pH to 5.5-6.5, obtains feed liquid；(2) by series bacillus
The renin that CGMCC No.8333 fermentations are produced is mixed with the feed liquid obtained by step (1), and water bath with thermostatic control is heated to flakes occur
After particle, 55-80 DEG C of blanching 5-60min；(3) cut and the precipitation block in whipping step (2) gained feed liquid, be collected by centrifugation
Supernatant；(4) supernatant obtained by step (3) is dialysed, obtains whey.
Above-mentioned technical proposal is a kind of method of new preparation whey, innovatively using series bacillus CGMCC
The renin that No.8333 fermentations are produced, is acted on and hydrolysis by the curdled milk of the enzyme, and specificity is to κ-casein Met106–
Ala107Site is hydrolyzed, and is acted synergistically with process conditions, is obtained without tart flavour, the whey without bitter taste, is prevented effectively from acid system system
The appearance of standby middle bitter peptides.Additionally, by the whey obtained by above-mentioned preparation method and whey powder base-material, its local flavor and yield
It is suitable with the whey product obtained by existing method.
Series bacillus CGMCC No.8333 in the present invention, except carrying out preservation in China, also in moral, U.S. microorganism
DSMZ has carried out preservation, and its numbering is respectively DSM No.28815 and ATCC No.00318.
Further, in above-mentioned steps (1), skimmed milk can be degreasing fresh cow milk, or restore skimmed milk；It is preferred that
Using restore skimmed milk.
Further, in above-mentioned steps (1), CaCl2Addition be 0.001-0.1mol/L skimmed milks；Preferable addition
It is 0.01mol/L.Add appropriate Ca2+The formation of curdled milk can be promoted, to discharge whey.
Further, in above-mentioned steps (1), the pH of skimmed milk is adjusted to 5.5-6.5, preferably regulation pH is 6.0, to ensure
Renin reacts under the conditions of optimal pH.
Further, in above-mentioned steps (2), the addition of renin is 1-4SU/mL feed liquids, preferably 2SU/mL material
Liquid.Preferably, the preparation process of above-mentioned renin includes：Series bacillus CGMCC No.8333 are in wheat bran culture medium
Fermented, tunning by purifying, obtains renin again, the enzyme is Met to the special hydrolytic sites of κ-casein106–
Ala107.The curdled milk time is controlled by controlling curdled milk enzyme activity, it is to avoid violent curdled milk and hydrolysis, be better protected from bitter peptides
Generation.
Further, in above-mentioned steps (2), above-mentioned water bath with thermostatic control heating, temperature is preferably 35 DEG C.The temperature of blanching is
55-80 DEG C, preferably 60 DEG C；Blanching treatment time is 5-60min, preferably 30min.After water bath with thermostatic control heating and blanching,
Precipitation block can be produced in gained feed liquid.By the control to above-mentioned bath temperature, heat iron temperature and time, it is ensured that have
Whey higher and the yield of whey powder base-material.
Further, in above-mentioned steps (3), the cutting size for precipitating block is 0.5-2cm3, preferably volume is
1cm3.Precipitation block is cut into above-mentioned size, preferably to discharge whey.
Further, in above-mentioned steps (3), centrifugal rotational speed is 10000-15000r/min, preferably 12000r/min；From
The heart time is 5-15min, preferably 10min.Further, centrifuging temperature is 2-10 DEG C, preferably 4 DEG C.By to centrifugation
The control of condition, it is ensured that product can be separated preferably with casein and other deposits, and discharge more supernatant, and be carried
The yield of final obtained whey high and whey powder base-material.
Further, in above-mentioned steps (4), the molecular cut off of dialysis is 0.5KD.The time of dialysis is 10-48h；More
Goodly, dialysis is carried out at 4 DEG C, and dialysis time is 24h.By dialysis, the selection of the molecular cut off to dialysing, to exclude step
The small molecular weight impurities such as the lactose for mixing in the supernatant obtained by (3) suddenly.
In above-mentioned whey preparation method, in reaction system, CaCl2Concentration, pH value, the control of curdled milk enzyme activity, water-bath
And the temperature and time during blanching controls and dialyses the production links such as the control of condition, can to some extent influence institute
The feature of the lactalbumin in obtained whey and whey powder base-material and the mouthfeel of whey powder base-material.Therefore, by right
The control of above-mentioned condition, and acted synergistically with the renin of series bacillus CGMCC No.8333 fermentation generations, Ke Yijin
The yield and local flavor of the obtained whey of one step raising and whey powder base-material, keep the feature of wherein lactalbumin, this
All there is weight in function, flavor characteristics, texture and gelation to the follow-up acidified milk for adding the whey powder base-material and formula powder
Influence.
In another particular embodiment of the invention, a kind of whey is also provided, is obtained by any of the above-described kind of whey preparation method.
Further, a kind of whey powder base-material is also provided, above-mentioned whey is carried out into freeze-drying, whey powder base-material is obtained.Whey is passed through
After crossing freeze-drying, in uniform, loose floccule.
Because above-mentioned whey preparation method has above-mentioned beneficial effect, the whey as obtained in the preparation method, and by upper
Whey is stated by whey powder base-material obtained in freeze-drying, also correspondingly possesses above-mentioned beneficial effect, here is omitted.
The present invention is further illustrated below by the mode of embodiment.The experiment of unreceipted actual conditions in the following example
Method, conventionally and condition, or selects according to catalogue.If the reagent used in embodiment does not add explanation,
AR is, is bought from Chinese medicines group.
Embodiment 1 after purification CGMCCNo.8333 ferment producing lab ferment vigor detection
Renin 1mL after purification is taken, is dissolved in 4mL distilled water, its curdled milk enzyme activity is determined after mixing.
Curdled milk enzyme activity (milk clotting activity, MCA) assay method is comprised the following steps：By skimmed milk power
(skimmed milk power is bought from fonterra companies) contains 0.01mol/L CaCl with the proportional arrangement of 10% (w/v) into pH 6.02
Solution, after being incubated 10min in 35 DEG C of water-baths, the renin of 500 μ L is added into 35 DEG C of 10mL degreasing milk solutions, often
Sample is taken out and inclines 45 DEG C of observation sample tissue states by 15s, and the curdled milk time is counted as with the time for forming discontinuous particle.1
Individual rennin unit (Soxhlet unite, SU) is defined as 35 DEG C, makes enzyme of the 1mL skimmed milks needed for 40min occurs curdled milk
Amount.
T --- the curdled milk time, second
VS--- substrate volume, mL
VE--- enzyme liquid volume, mL
D --- dilution ratio
Table 1 after purification CGMCCNo.8333 fermentation producing lab ferment vitality test result
As shown in Table 1, curdled milk enzyme activity is 4210.53SU/mL after purification.It is the control curdled milk time, renin is steamed
Distilled water dilute, it is preferable that its in skimmed milk system vigor in the range of 1-4SU/mL.
The preparation method of the whey of embodiment 2 and whey powder base-material
20g skimmed milk powers are dissolved in 200mL distilled water, pH 6.0 are configured to and are contained 0.01mol/L CaCl2Solution,
Take during the renin that appropriate series bacillus CGMCC No.8333 fermentations after purification produce adds to skimmed milk, make it in degreasing
Vigor is 2SU/mL in newborn system；
Skimmed milk is incubated in 35 DEG C of water-baths and flakes particle occurs to it, be placed on immediately in 60 DEG C of hot water and maintain
30min；Cutting precipitates block to 1cm3And be stirred to discharge whey, in 4 DEG C, 12000r/min centrifugations 10min is collected
Supernatant；Supernatant is placed in the bag filter that molecular cut off is 500, at a temperature of 4 DEG C, continuously dialyse 24h, obtains whey.
Whey is carried out into freeze-drying afterwards；Collect lyophilized rear floccule, as whey powder base-material.
Calculate whey powder base-material yield to go forward side by side the sensory evaluation of promoting the circulation of qi taste and color and luster, as a result as shown in table 2.
Whey powder base-material yield (%) W=m1/m2X 100%
m1--- floccule quality after drying, g
m2--- skimmed milk powder quality, g
The measurement result of the whey powder base-material 1 of table 2
The preparation method of the whey of embodiment 3 and whey powder base-material
20g skimmed milk powers are dissolved in 200mL distilled water, pH 6.5 are configured to and are contained 0.001mol/L CaCl2It is molten
Liquid, takes during the renin that appropriate series bacillus CGMCC No.8333 fermentations after purification produce adds to skimmed milk, makes it de-
Vigor is 4SU/mL in fat breast system；
Skimmed milk is incubated in 35 DEG C of water-baths and flakes particle occurs to it, be placed on immediately in 80 DEG C of hot water and maintain
5min；Cutting precipitates block to 2cm3And be stirred to discharge whey, in 2 DEG C, in 10000r/min centrifugation 15min collections
Clear liquid；Supernatant is placed in molecular cut off for 500 bag filters, at a temperature of 4 DEG C, continuously dialyse 10h, obtains whey.
Whey is carried out into freeze-drying afterwards；Collect lyophilized rear floccule, as whey powder base-material.
Calculate whey powder base-material yield to go forward side by side the sensory evaluation of promoting the circulation of qi taste and color and luster, as a result as shown in table 3.
The measurement result of the whey powder base-material 2 of table 3
The preparation method of the whey of embodiment 4 and whey powder base-material
20g skimmed milk powers are dissolved in 200mL distilled water, pH 5.5 are configured to and are contained 0.1mol/L CaCl2Solution,
Take during the renin that appropriate series bacillus CGMCC No.8333 fermentations after purification produce adds to skimmed milk, make it in degreasing
Vigor is 1SU/mL in newborn system；
Skimmed milk is incubated in 35 DEG C of water-baths and flakes particle occurs to it, be placed on immediately in 55 DEG C of hot water and maintain
60min；Cutting precipitates block to 0.5cm3And be stirred to discharge whey, in 10 DEG C, 15000r/min centrifugations 5min is received
Collection supernatant；Supernatant is placed in molecular cut off for 500 bag filters, at a temperature of 4 DEG C, continuously dialyse 48h, obtains whey.
Whey is carried out into freeze-drying afterwards；Collect lyophilized rear floccule, as whey powder base-material.
Calculate whey powder base-material yield to go forward side by side the sensory evaluation of promoting the circulation of qi taste and color and luster, as a result as shown in table 4.
The measurement result of the whey powder base-material 3 of table 4
The preparation method of the whey of embodiment 5 and whey powder base-material
20g skimmed milk powers are dissolved in 200mL distilled water, pH 6.0 are configured to and are contained 0.01mol/L CaCl2Solution,
Take during the renin that appropriate series bacillus CGMCC No.8333 fermentations after purification produce adds to skimmed milk, make it in degreasing
Vigor is 0.5SU/mL in newborn system；
Skimmed milk is incubated in 35 DEG C of water-baths and flakes particle occurs to it, be placed on immediately in 60 DEG C of hot water and maintain
60min；Cutting precipitates block to 1cm3And be stirred to discharge whey, in 4 DEG C, 12000r/min centrifugations 10min is collected
Supernatant；Supernatant is placed in the bag filter that molecular cut off is 500, at a temperature of 4 DEG C, continuously dialyse 24h, obtains whey.
Whey is carried out into freeze-drying afterwards；Collect lyophilized rear floccule, as whey powder base-material.
Calculate whey powder base-material yield to go forward side by side the sensory evaluation of promoting the circulation of qi taste and color and luster, as a result as shown in table 5.
The measurement result of the whey powder base-material 4 of table 5
The method that the commercialization enzyme of comparative example 1 prepares whey powder base-material compares
20g skimmed milk powers are dissolved in 200mL distilled water respectively, pH 6.0 are configured to and are contained 0.01mol/L CaCl2's
Solution, takes during appropriate calf rennet, recombinant chymosin, rice black wool mould renin add to skimmed milk respectively, makes it in skimmed milk
Vigor is 2SU/mL in system；
Corresponding skimmed milk is incubated in 35 DEG C of water-baths and flakes particle occurs to it, be placed on immediately in 60 DEG C of hot water
And maintain 30min；Cutting precipitates block to 1cm3And be stirred to discharge whey, in 4 DEG C, 12000r/min centrifugations
10min collects supernatant；Supernatant is placed in molecular cut off for 500 bag filters, at a temperature of 4 DEG C, continuously dialyse 24h.Afterwards will
Its freeze-drying；Collect lyophilized rear floccule, as hydrolyzing lactoalbumin powder base-material.Be respectively compared its yield go forward side by side promoting the circulation of qi taste and
The sensory evaluation of color and luster, as a result as shown in table 6.
The different renins of table 6 prepare the results contrast of hydrolysed whey powder base-material
CGMCC No.8333 producing lab ferments compare with commercialization renin, and action effect is closer to, and can be used to be commercialized
Production.
The acid cure of comparative example 2 and enzyme be solidifying to be prepared whey powder base-material method and compares
Enzyme is solidifying to prepare whey powder base-material preparation method with embodiment 2.
Acid cure prepares whey powder base-material preparation method：20g skimmed milk powers are dissolved in 200mL distilled water, regulation pH is used
To 4.6, casein protomere is set to lose electric charge and solidify precipitation.It is placed in 60 DEG C of hot water and maintains 30min；Cutting precipitation
Block is to 1cm3And be stirred to discharge whey, in 4 DEG C, 12000r/min centrifugations 10min collects supernatant；Supernatant is put
It is 500 bag filters in molecular cut off, at a temperature of 4 DEG C, continuously dialyse 24h.Afterwards by its freeze-drying；Collect lyophilized rear cotton-shaped
Thing, as whey powder base-material.
Two kinds of yield of preparation method are respectively compared, the sensory evaluation of go forward side by side promoting the circulation of qi taste and color and luster, as a result as shown in table 7.
The results contrast of the different preparation methods of table 7
It is low compared with the solidifying method of enzyme in yield by the method for acid cure, and color and luster be it is faint yellow or light brown, may be in blanching
During, there is Maillard reaction, so as to influence product color.Product prepared by acid cure has tart flavour.Using CGMCC No.8333
The preparation whey method of the renin that fermentation is produced, it is possible to prevente effectively from occurring during preparing whey and whey powder base-material bitter
Taste phenomenon, has Development volue higher with respect to acid system production.
Finally it should be noted that：Various embodiments above is only used to help understand technical scheme and core concept,
Rather than its limitations；Although being described in detail to the present invention with reference to foregoing embodiments, the ordinary skill people of this area
Member should be understood：It can still modify to the technical scheme described in foregoing embodiments, or to which part or
Person's all technical characteristic carries out equivalent, and these modifications or replacement also fall into the protection domain of the claims in the present invention
It is interior.
Claims (9)
1. a kind of whey preparation method, it is characterised in that comprise the following steps：
(1) CaCl is prepared2Content is 0.001-0.1mol/L skimmed milks, and adjusts pH to 5.5-6.5, obtains feed liquid；
(2) renin for producing series bacillus CGMCC No.8333 fermentations is mixed with the feed liquid obtained by step (1), constant temperature
After 35 DEG C of water-bath is heated to flakes particle occur, 55-80 DEG C of blanching 5-60min；
(3) cut and the precipitation block in whipping step (2) gained feed liquid, supernatant is collected by centrifugation；
(4) supernatant obtained by step (3) is dialysed, obtains whey.
2. whey preparation method according to claim 1, it is characterised in that in step (2), the addition of the renin
It is 1-4SU/mL feed liquids.
3. whey preparation method according to claim 1, it is characterised in that in step (4), the retention molecule of the dialysis
It is 0.5KD to measure.
4. whey preparation method according to claim 3, it is characterised in that in step (4), the time of the dialysis is
10-48h。
5. whey preparation method according to claim 1, it is characterised in that in step (3), the cutting for precipitating block is big
Small is 0.5-2cm3。
6. whey preparation method according to claim 1, it is characterised in that in step (3), centrifugal rotational speed is 10000-
15000r/min；Centrifugation time is 5-15min.
7. whey preparation method according to claim 1, it is characterised in that in step (2), the preparation step of the renin
Suddenly include：Series bacillus CGMCC No.8333 are fermented in wheat bran culture medium, and tunning passes through purifying again,
Obtain renin.
8. a kind of whey, it is characterised in that as obtained by claim 1-7 any one whey preparation method.
9. a kind of whey powder base-material, it is characterised in that the whey described in claim 8 is carried out into freeze-drying, is obtained whey powder
Base-material.
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Citations (5)
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|---|---|---|---|---|
| CN102067914A (en) * | 2010-11-16 | 2011-05-25 | 浙江大学 | Processing method for cheese suitable for taste of Chinese people |
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| CN103392819A (en) * | 2013-08-13 | 2013-11-20 | 宁波莫凯贸易有限公司 | Curd and preparation method thereof |
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|---|---|---|---|---|
| CN102067914A (en) * | 2010-11-16 | 2011-05-25 | 浙江大学 | Processing method for cheese suitable for taste of Chinese people |
| CN102964441A (en) * | 2012-12-10 | 2013-03-13 | 甘肃农业大学 | Method for preparing bacillus amyloliquefaciens rennet caseins |
| CN103392819A (en) * | 2013-08-13 | 2013-11-20 | 宁波莫凯贸易有限公司 | Curd and preparation method thereof |
| CN104130995A (en) * | 2014-07-16 | 2014-11-05 | 光明乳业股份有限公司 | Paenibacillus sp. fermentation method |
| CN105348379A (en) * | 2015-12-16 | 2016-02-24 | 新希望双喜乳业（苏州）有限公司 | Method for extracting beta-lactoglobulin from milk |
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