CN108077426A - A kind of milk powder/albumen powder redissolves method and its application - Google Patents
A kind of milk powder/albumen powder redissolves method and its application Download PDFInfo
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- CN108077426A CN108077426A CN201611046844.5A CN201611046844A CN108077426A CN 108077426 A CN108077426 A CN 108077426A CN 201611046844 A CN201611046844 A CN 201611046844A CN 108077426 A CN108077426 A CN 108077426A
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- milk powder
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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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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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
- A23C7/00—Other dairy technology
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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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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- Chemical & Material Sciences (AREA)
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- Biophysics (AREA)
- Dairy Products (AREA)
Abstract
The present invention provides a kind of milk powder/albumen powders to redissolve method and its application.After milk powder/albumen powder is dissolved in water or milk, redissolution processing is carried out under 50 200MPa of pressure.It is an object of the invention to apply pressurized treatments technology in milk powder rehydration and albumen powder hydro-combination process, while Optimizing Process Parameters, ensure and promote milk powder and albumen powder rehydration effect reaches improvement product stability, promote the effect of product quality；The method of the present invention integrates different milk powder/albumen powder and redissolves method, simplifies process conditions.
Description
Technical field
The present invention relates to the preparation field of dairy products, specifically, be related to a kind of milk powder/albumen powder redissolve method and its
Using.
Background technology
Make at present Yoghourt process be related to milk powder rehydration and using when albumen powder, it is necessary to carry out hydrating process,
The process conditions of existing milk powder rehydration such as 105475485 A of patent CN《Restore lactate milk addition composition and its application, recovery
Lactate milk and preparation method》The process conditions substantially at 40-50 DEG C, cycle 25-35 minute after stand be hydrated 25-35 minutes with
Reach best albumen hydration effect.But this method has as a drawback that：It needs under the conditions of 40-50 DEG C, 50-70 points of processing
Clock, production cycle are long.
The content of the invention
It is an object of the present invention to provide a kind of milk powder/albumen powders to redissolve method；
Another object of the present invention is to provide a kind of method that Yoghourt is prepared using milk powder/albumen powder as raw material.
In order to achieve the above object, on the one hand, the present invention provides a kind of milk powder/albumen powders to redissolve method, wherein, the method
After milk powder/albumen powder is dissolved in water or milk, redissolution processing is carried out under pressure 50-200MPa.
By being redissolved under high pressure, while the production and processing time can be shortened, protein solubility is promoted, is promoted
Product viscosity.
Some specific embodiments according to the present invention, wherein, the described method includes milk powder/albumen powder is dissolved in water or ox
After in milk, redissolution processing is carried out under pressure 70-160MPa.
Some specific embodiments according to the present invention, wherein, the described method includes milk powder/albumen powder is dissolved in water or ox
After in milk, under pressure 50-200MPa, redissolution processing is carried out at 10-25 DEG C of temperature.
Some specific embodiments according to the present invention, wherein, the described method includes milk powder/albumen powder is dissolved in water or ox
After in milk, under pressure 50-200MPa, redissolution processing is carried out under pH6.5-7.0.
Some specific embodiments according to the present invention, wherein, the described method includes milk powder/albumen powder is dissolved in water or ox
After in milk, processing 10-35 minutes is redissolved under pressure 50-200MPa.
Some specific embodiments according to the present invention, wherein, the method is additionally included in after redissolution processing at 10-25 DEG C
The step of hydration-treated.
Some specific embodiments according to the present invention, wherein, the method is additionally included in after redissolution processing at 10-25 DEG C
The step of hydration-treated 10-30min.
Milk powder/albumen powder can be dissolved in water or milk by the present invention according to existing routine operation；And according to the present invention
Some specific embodiments, wherein, after milk powder/albumen powder is dissolved in water or milk at 10-25 DEG C,
Redissolution processing is carried out under pressure 50-200MPa.
Some specific embodiments according to the present invention, wherein, the described method includes at 10-25 DEG C by milk powder/albumen powder
After being dissolved in water or milk, 20-35min is cycled, redissolution processing is then carried out under pressure 50-200MPa.
Some specific embodiments according to the present invention, wherein, when milk powder is used to be redissolved, the described method includes by breast
After powder is dissolved in water or milk,
It is that redissolution processing is carried out under 50-70MPa when milk powder is high temperature milk powder；Wherein preferably under 50-70MPa
It carries out redissolving processing 10-15 minutes, be then hydrated 20-30 minutes at 10-25 DEG C；
It is that redissolution processing is carried out under 60-90MPa when milk powder is medium temperature milk powder；Wherein preferably under 60-90MPa
It carries out redissolving processing 15-20 minutes, be then hydrated 15-25 minutes at 10-25 DEG C；
It is that redissolution processing is carried out under 70-100MPa when milk powder is low-heat dry milk；Wherein preferably in 70-100MPa
Under carry out redissolve processing 20-25 minute, then 10-25 DEG C hydration 10-20 minutes.
Some specific embodiments according to the present invention, wherein, when albumen powder is used to redissolve, the described method includes by albumen
After powder is dissolved in water or milk,
It is that redissolution processing is carried out under 100-150MPa when albumen powder is casoid flour；Wherein preferably in 100-
It carries out redissolving processing 10-20 minutes under 150MPa, be then hydrated 20-30 minutes at 10-25 DEG C；
It is that redissolution processing is carried out under 150-200MPa when albumen powder is whey powder；Wherein preferably in 150-
It carries out redissolving processing 20-30 minutes under 200MPa, be then hydrated 10-20 minutes at 10-25 DEG C；
It is that redissolution processing is carried out under 120-160MPa when albumen powder is vegetable protein powder；Wherein preferably exist
It carries out redissolving processing 15-25 minutes under 120-160MPa, be then hydrated 15-25 minutes at 10-25 DEG C.
Some specific embodiments according to the present invention, wherein, redissolution processing is carried out in closed container.
On the other hand, the present invention also provides a kind of method that Yoghourt is prepared using milk powder/albumen powder as raw material, the methods
Including being redissolved according to the arbitrary redissolution method of the invention to milk powder/albumen powder.
Existing conventional method for preparing sour milk may be employed in the method for the present invention for preparing Yoghourt, as long as using this hair
The bright redissolution method redissolves milk powder/albumen powder.
The conventional method for preparing sour milk can for example include：Former milk standardization → material → homogeneous → sterilization →
Fermentation → cooling → filling.
The present invention "/" represent " and " or "or" the meaning；That is, " milk powder/albumen powder " of the present invention can be with
It is interpreted as the mixing of " milk powder " or " albumen powder " or " milk powder and albumen powder ".
Milk of the present invention refers to the milk or milk product of liquid, can be for example liquid original milk or even can
Be milk powder add water prepare liquid returns breast.
According to preheating condition difference lactalbumin is caused to be denatured in milk powder process, especially skimmed milk is using warm point
The method of grade is classified, and is used as graded index by measuring whey protein index (WPNI) and is specifically classified as follows：
It is heated at high temperature the WPNI ＜ 1.5,135 DEG C/30s of pretreatment temperature of skimmed milk power (high temperature milk powder)；
The WPNI ＞ 1.5- ＜ 6.0 of medium temperature heating skimmed milk power (medium temperature milk powder), 85-124 DEG C of pretreatment temperature/30s；
Below 70 DEG C of 6.0 pretreatment temperatures of WPNI ＞ of low-temperature heat skimmed milk power (low-heat dry milk).
The albumen powder can be albumen powder commonly used in the art, can be for example vegetable protein and animality egg
In vain, casoid flour, PURE WHEY, soyabean protein powder etc. are specifically included.
In conclusion the present invention provides a kind of milk powder/albumen powders to redissolve method and its application.The method of the present invention has
Following advantage：
It is an object of the invention to apply pressurized treatments technology in milk powder rehydration and albumen powder hydro-combination process, optimize work
While skill parameter, guarantee and promotion milk powder and albumen powder rehydration effect reach improvement product stability, promote product quality
Effect；The method of the present invention integrates different milk powder/albumen powder and redissolves method, simplifies process conditions.
Specific embodiment
Below by way of the specific embodiment implementation process that the present invention will be described in detail and the advantageous effect generated, it is intended to which help is read
Reader more fully understand the present invention essence and feature, not as to this case can practical range restriction.
Embodiment 1
1st, milk powder rehydration
High temperature milk powder：After forty minutes, 60MPa HIGH PRESSURE TREATMENTs keep after ten minutes, standing 25 points of heat preservation hydration for 25 DEG C of dissolvings
Clock.
Low-heat dry milk：After forty minutes, 90MPa HIGH PRESSURE TREATMENTs keep after twenty minutes, standing 10 points of heat preservation hydration for 10 DEG C of dissolvings
Clock.
2nd, albumen powder is hydrated
Whey powder is hydrated：After 20 DEG C dissolve 45 minutes, 160MPa HIGH PRESSURE TREATMENTs keep after twenty minutes, standing heat preservation hydration 20
Minute.
Vegetable protein is hydrated：25 DEG C of dissolvings after forty minutes, after 120MPa HIGH PRESSURE TREATMENTs are kept for 25 minutes, stand heat preservation water
It closes 20 minutes.
3rd, comparison technique：
Milk powder carries out process ration using low-heat dry milk
A.10 DEG C dissolving after forty minutes, stands heat preservation hydration 10 minutes；
DEG C b.45 after dissolving 35 minutes, heat preservation hydration 35 minutes are stood；
After forty minutes, 90MPa HIGH PRESSURE TREATMENTs 20 minutes stand heat preservation hydration 10 minutes to .10 DEG C of dissolving of C (optimize technique).
Effect example 1
Stability and Viscosity Analysis are carried out according to sample after processing, relies primarily on centrifugal treating analysis and rotational viscometer
Detection.Under equal conditions, centrifugation numerical value is lower, and product stability is better, and viscosity number more high product state is better.
(1) Viscosity Analysis
The measure of solution viscosity after hydration：
Sample after above-mentioned optimize technique and comparison process carries out viscosimetric analysis, control using rotational viscometer
25 DEG C of temperature, 100mL samples are positioned in measuring cup, choose S64 rotors, are run with 60r/min rotating speeds, are turned every time after start
Son rotation 30S records an absolute viscosity, and above step is in triplicate.Average value is sample viscosity.
Water and rear solution viscosity
Comparing result：Optimize technique viscosity number is close with the viscosity number of the comparison technique b under technological parameter higher strip part, water
It is basically identical to close effect, comparison technique a differs HIGH PRESSURE TREATMENT with optimize technique, it can be seen that hydration effect is poor.
The measure of yoghurt example viscosity：
Sample after above-mentioned optimize technique and comparison process is according to identical prior art parameter (homogeneous first class pressure
150Bar, secondary pressure 30Bar sterilize 95 DEG C.300s, 43 DEG C of fermentation temperature when fermentation time 5 is small, beat cold 15 DEG C of temperature.)
Yoghourt is fabricated to, and is carried out by viscosimetric analysis, controls 25 DEG C of temperature, 100mL samples are placed using rotational viscometer for yoghurt example
In measuring cup, S64 rotors are chosen, are run with 60r/min rotating speeds, rotor rotation 30S records one definitely after start every time
Viscosity, above step is in triplicate.Average value is sample viscosity.
Yoghurt example viscosity
Comparing result：Optimize technique sample viscosity value highest, followed by compares technique b samples, and comparison technique a samples glue
It spends minimum.
It summarizes：Solution viscosity and yoghurt example viscosity aspect are better than other two kinds of Technical expressions after hydration for optimize technique.
(2) stability analysis
Stability of solution is analyzed after hydration：
Sample after above-mentioned optimize technique and comparison process is handled using centrifugal separator, carries out stability survey
It is fixed, 25 DEG C of temperature is controlled, 10mL samples are positioned in measuring cup, weigh total weight, choose 3000r/min, run 30min, and one
Three samples of group are handled simultaneously, and supernatant liquid and the ratio of total weight are detected after processing.Finally it is averaged as foundation.
Solution centrifuges numerical value after hydration
Comparing result：Optimize technique centrifugation numerical value is minimum, followed by compares technique b, the numerical value highest of comparison technique a.On
It states it can be seen that under optimize technique, the stability of low-heat dry milk is best.
Yoghurt example stability analysis：
Sample after above-mentioned optimize technique and comparison process is handled using centrifugal separator, carries out stability survey
It is fixed, 25 DEG C of temperature is controlled, 10mL samples are positioned in measuring cup, weigh total weight, choose 4000r/min, run 40min, and one
Three samples of group are handled simultaneously, and supernatant liquid and the ratio of total weight are detected after processing.Finally it is averaged as foundation.
Yoghurt example centrifuges numerical value
Comparing result：Optimize technique centrifugation numerical value is minimum, followed by compares technique b, comparison technique a numerical value is higher, above-mentioned
It can show that low-heat dry milk is best by sour milk stability made from optimize technique.
Interpretation of result：
As can be seen that low-heat dry milk is after three kinds of process from above-mentioned comparative analysis, solution viscosity after hydration
It is preferable with the performance of Yoghourt viscosity optimize technique sample, and in the stability analysis of Yoghourt, optimize technique handles the stability of sample
Apparently higher than other two kinds of process samples.
Although the numerical value of viscosity value comparison optimize technique and comparison technique b are relatively after hydration, optimize technique
It is handled using cryogenic high pressure, and compares technique b using high temperature long time treatment, reached same hydration effect, but be made
Viscosity value (700-1000cP) after yoghurt example it is seen that, the viscosity number of optimize technique sample is apparently higher than optimization work
Skill b.
Illustrate that HIGH PRESSURE TREATMENT can reduce process ruggedness on the premise of Product Status is ensured, reduce energy consumption.
Claims (10)
1. a kind of milk powder/albumen powder redissolves method, wherein, the described method includes milk powder/albumen powder is dissolved in water or milk
Afterwards, redissolution processing is carried out under pressure 50-200MPa.
2. according to the method described in claim 1, wherein, the described method includes milk powder/albumen powder is dissolved in water or milk
Afterwards, under pressure 50-200MPa, redissolution processing is carried out at 10-25 DEG C of temperature.
3. according to the method described in claim 1, wherein, the described method includes milk powder/albumen powder is dissolved in water or milk
Afterwards, under pressure 50-200MPa, redissolution processing is carried out under pH6.5-7.0.
4. according to the method described in claim 1, wherein, the described method includes milk powder/albumen powder is dissolved in water or milk
Afterwards, processing 10-35 minutes is redissolved under pressure 50-200MPa.
5. according to the method described in claim 1, wherein, the method is hydrated after being additionally included in redissolution processing at 10-25 DEG C
The step of processing；Wherein preferred hydration-treated 10-30min.
6. according to the method described in claim 1, wherein, the described method includes be dissolved in milk powder/albumen powder at 10-25 DEG C
After in water or milk, redissolution processing is carried out under pressure 50-200MPa.
7. according to the method described in claim 6, wherein, the described method includes be dissolved in milk powder/albumen powder at 10-25 DEG C
After in water or milk, 20-35min is cycled, redissolution processing is then carried out under pressure 50-200MPa.
8. according to the method described in claim 1, wherein, when milk powder is used to be redissolved, the described method includes milk powder is molten
After in Xie Shui or milk,
It is that redissolution processing is carried out under 50-70MPa when milk powder is high temperature milk powder；Wherein preferably carried out under 50-70MPa
Processing 10-15 minutes is redissolved, is then hydrated 20-30 minutes at 10-25 DEG C；
It is that redissolution processing is carried out under 60-90MPa when milk powder is medium temperature milk powder；Wherein preferably carried out under 60-90MPa
Processing 15-20 minutes is redissolved, is then hydrated 15-25 minutes at 10-25 DEG C；
It is that redissolution processing is carried out under 70-100MPa when milk powder is low-heat dry milk；Wherein preferably under 70-100MPa into
Row redissolves processing 20-25 minutes, is then hydrated 10-20 minutes at 10-25 DEG C.
9. according to the method described in claim 1, wherein, when albumen powder is used to redissolve, the described method includes albumen powder is molten
After in Xie Shui or milk,
It is that redissolution processing is carried out under 100-150MPa when albumen powder is casoid flour；Wherein preferably in 100-150MPa
Under carry out redissolve processing 10-20 minutes, be then hydrated 20-30 minutes at 10-25 DEG C；
It is that redissolution processing is carried out under 150-200MPa when albumen powder is whey powder；Wherein preferably under 150-200MPa
It carries out redissolving processing 20-30 minutes, be then hydrated 10-20 minutes at 10-25 DEG C；
It is that redissolution processing is carried out under 120-160MPa when albumen powder is vegetable protein powder；Wherein preferably in 120-
It carries out redissolving processing 15-25 minutes under 160MPa, be then hydrated 15-25 minutes at 10-25 DEG C.
10. a kind of method that Yoghourt is prepared using milk powder/albumen powder as raw material, the described method includes arbitrary according to claim 1~9
One redissolution method redissolves milk powder/albumen powder.
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| CN201611046844.5A CN108077426A (en) | 2016-11-23 | 2016-11-23 | A kind of milk powder/albumen powder redissolves method and its application |
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Citations (5)
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|---|---|---|---|---|
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| CN103766488A (en) * | 2014-02-27 | 2014-05-07 | 昆明雪兰牛奶有限责任公司 | Solidified heat-treated flavored fermented milk |
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-
2016
- 2016-11-23 CN CN201611046844.5A patent/CN108077426A/en active Pending
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|---|---|---|---|---|
| CN1389154A (en) * | 2002-02-05 | 2003-01-08 | 露露集团有限责任公司 | Method of dissolving plant protein in water |
| CN101990956A (en) * | 2009-08-25 | 2011-03-30 | 内蒙古伊利实业集团股份有限公司 | Fat-free and sugar-free acid milk beverage and preparation method thereof |
| CN102247097A (en) * | 2010-05-19 | 2011-11-23 | 东莞市华钦塑胶模具有限公司 | Method for quickly dissolving powdered milk |
| CN104144742A (en) * | 2011-12-29 | 2014-11-12 | 奥姆里克斯生物药品有限公司 | Method and device for fast dissolution of solid protein composition |
| CN103766488A (en) * | 2014-02-27 | 2014-05-07 | 昆明雪兰牛奶有限责任公司 | Solidified heat-treated flavored fermented milk |
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| Title |
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| 李汴生等: "不同乳粉溶液超高压处理后理化性质的变化", 《食品工业科技》 * |
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Application publication date: 20180529 |