CN112753845A - Method for improving rehydration of micellar casein powder through ultrahigh pressure - Google Patents
Method for improving rehydration of micellar casein powder through ultrahigh pressure Download PDFInfo
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- CN112753845A CN112753845A CN202110029626.5A CN202110029626A CN112753845A CN 112753845 A CN112753845 A CN 112753845A CN 202110029626 A CN202110029626 A CN 202110029626A CN 112753845 A CN112753845 A CN 112753845A
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- 239000005018 casein Substances 0.000 title claims abstract description 81
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 title claims abstract description 80
- 235000021240 caseins Nutrition 0.000 title claims abstract description 78
- 239000000843 powder Substances 0.000 title claims abstract description 61
- 238000000034 method Methods 0.000 title claims abstract description 36
- 238000011282 treatment Methods 0.000 claims abstract description 29
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 9
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 6
- 230000008569 process Effects 0.000 claims description 8
- 239000012530 fluid Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 2
- 239000000693 micelle Substances 0.000 abstract description 18
- 239000001506 calcium phosphate Substances 0.000 abstract description 6
- 229910000389 calcium phosphate Inorganic materials 0.000 abstract description 6
- 235000011010 calcium phosphates Nutrition 0.000 abstract description 6
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 230000006835 compression Effects 0.000 abstract description 2
- 238000007906 compression Methods 0.000 abstract description 2
- 239000000084 colloidal system Substances 0.000 abstract 1
- 238000003672 processing method Methods 0.000 abstract 1
- 239000000523 sample Substances 0.000 description 13
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 9
- 239000011575 calcium Substances 0.000 description 9
- 229910052791 calcium Inorganic materials 0.000 description 9
- 239000002245 particle Substances 0.000 description 7
- 239000000126 substance Substances 0.000 description 6
- 238000009931 pascalization Methods 0.000 description 5
- 230000008859 change Effects 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 238000009736 wetting Methods 0.000 description 4
- 230000006399 behavior Effects 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 229910001424 calcium ion Inorganic materials 0.000 description 2
- 239000013068 control sample Substances 0.000 description 2
- 230000002596 correlated effect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 230000002209 hydrophobic effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 238000003892 spreading Methods 0.000 description 2
- 230000007480 spreading Effects 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000020244 animal milk Nutrition 0.000 description 1
- 239000003715 calcium chelating agent Substances 0.000 description 1
- 229940071162 caseinate Drugs 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 238000007385 chemical modification Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 229910000397 disodium phosphate Inorganic materials 0.000 description 1
- 235000019800 disodium phosphate Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 238000010951 particle size reduction Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
- A23J3/10—Casein
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
- A23J1/202—Casein or caseinates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Medicinal Preparation (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a method for improving the rehydration of micellar casein powder by changing a natural nano-micelle structure of casein through ultrahigh pressure treatment, which comprises the following steps: preparing a micellar casein solution, and subpackaging the micellar casein solution for ultrahigh pressure treatment under specific conditions; and (3) carrying out vacuum freeze drying on the treated casein sample to obtain powder. The ultrahigh pressure treatment adopted by the invention is a novel green physical processing method, and the colloid calcium phosphate ionic bond in the casein is dissociated under the physical compression action under high pressure, so that the rehydration of the micellar casein powder is improved. The non-thermal processing technology adopted by the invention is safe and reliable, the operation is simple, the efficiency and the energy are high, the environment is friendly, the produced micelle casein powder is easier to rehydrate to form a solution with a stable and uniform system, and the better subsequent application in food processing is facilitated.
Description
Technical Field
The invention belongs to the technical field of food science and engineering, and particularly relates to a method for improving rehydration of micellar casein powder through ultrahigh pressure.
Background
The micellar casein is a main protein in animal milk, contains 8 essential amino acids, can supplement high-quality protein and trace elements such as calcium, phosphorus and the like for human bodies, has the characteristics of good emulsification, foaming, flavor development, film formation, gel formation and the like, and has extremely high nutrition and application values. Micellar casein is generally circulated in global trade in the form of powder, which is due to the advantages of easy transportation, easy storage and easy processing of powder. Therefore, complete and rapid rehydration behavior of casein powder is a prerequisite and prerequisite for fully showing the functionality of casein powder. This puts strict requirements on the rehydration process (including wetting, dispersing and dissolving processes) of the casein powder in the water phase. But due to the existence of nano micelle clusters in the casein structure and the compact hydrophobic effect among surface particles, the rehydration behavior of the powder is seriously hindered and delayed. Therefore, how to improve the rehydration of the casein powder by changing the structure of the casein nano micelle is a scientific problem which needs to be solved urgently and has practical application significance.
At present, the method for changing the structure of the casein nano micelle is mainly chemical modification, and comprises adding chemical substances such as sodium carbonate, sodium chloride, sodium citrate, disodium phosphate and the like. The chemical calcium chelating agents are added into a micellar casein system to replace calcium ions in colloidal calcium phosphate, so that a micellar structure is broken down, and caseinate which is easier to rehydrate is formed. With the rise of the minimum processing concept of modern food, the novel physical processing technology of green food is gradually developed and matured day by day, and particularly the ultrahigh pressure technology has the advantages of high efficiency, energy conservation, environmental friendliness, safety, reliability and the like compared with the traditional chemical method. The principle of the ultrahigh pressure treatment is based on the physical compression effect, non-covalent bonds such as hydrogen bonds, ionic bonds, hydrophobic bonds and the like which contribute to the three-dimensional structure of the protein are destroyed, and covalent bonds of micromolecular compounds such as amino acids, flavor substances and the like are not destroyed, so that the original nutrition, color and flavor of the food are well maintained.
Disclosure of Invention
In order to solve the technical problem, the inventor uses ultrahigh pressure treatment to act on the ionic bond supporting the micellar casein structure, so that the colloidal calcium phosphate nanoclusters can be dissociated, calcium ions are dissociated from the micellar structure, and sub-micellar particles with more small sizes are formed. After the particles are dried into powder, the ionic bonds for maintaining the micelle structure are destroyed, so that the dispersing process of the micellar casein is greatly accelerated, and the powder with better solubility is finally obtained.
The invention aims to provide a method for improving the rehydration of casein powder by regulating the natural nano micelle structure of casein under ultrahigh pressure, so that casein raw materials can be widely applied in the food industry.
In one aspect, the invention provides a method for improving the rehydration of casein powder by ultrahigh pressure, which comprises the following steps:
1) preparing micellar casein solution, subpackaging, and performing ultrahigh pressure treatment;
2) and (3) carrying out vacuum freeze drying on the casein sample subjected to the ultrahigh pressure treatment to obtain powder.
Further, the casein powder is micellar casein powder.
Further, in step 1), the preparation method of the micellar casein solution comprises the following steps: preparing 5% w/w micellar casein suspension, stirring at 500rpm at 40 ℃ for 12h, then centrifuging for 10min at 3000g, and taking supernatant fluid, namely micellar casein solution.
Further, the solid content of the micellar casein solution is 2.50 +/-0.02%.
Further, the pressure of the ultrahigh pressure treatment is 300MPa-500 MPa.
Further, the pressure holding time of the ultrahigh pressure treatment is 15 min.
Further, the pressure increasing rate of the ultrahigh pressure treatment is 100MPa/min, and the pressure is instantaneously reduced.
Further, in step 2), the vacuum freeze-drying method comprises spreading the ultra-high pressure casein sample in a petri dish to a thickness of about 1cm, pre-freezing at-80 deg.C for 12h, and freeze-drying in a freeze-dryer for 48 h.
On the other hand, the invention provides the casein powder with high rehydration capability prepared by the method.
On the other hand, the invention provides the application of the method or the casein powder with high rehydration capability in food processing.
The dispensing methods described herein may use dispensing, sealing methods and containers known in the food, chemical arts; the solution is preferably filled into PET bottles and then sealed.
The method of the present application may further comprise operations for further processing and preserving the powder, including but not limited to collecting the obtained powder and sieving; and (5) putting the sieved powder into a dryer for storage.
The application objects of the method are not limited to pure casein powder, and the application of the method in other casein-containing food powder also belongs to the protection scope of the invention.
Rehydration properties described herein include, but are not limited to, dissolution properties, wetting properties, dispersion properties, turbidity, rehydration product stability, and the like.
The invention has the beneficial effects that: the invention utilizes the ultrahigh pressure treatment to act on the ionic bond in the micellar casein, so that the colloidal calcium phosphate is dissociated, the natural nano micelle structure is disintegrated therewith, more and smaller sub-micelle particles are formed, the micellar casein shows rapid wetting and dispersing behaviors after being dried into powder, and the solubility of the micellar casein is greatly improved. The micelle casein powder is prepared by adopting ultrahigh pressure pretreatment and vacuum freeze drying technology, so that the wetting and dispersing process of the micelle casein powder is accelerated, the solubility of the micelle casein powder is effectively improved, and the rehydration characteristic of the micelle casein powder is obviously improved. The full and comprehensive rehydration of the micellar casein powder is beneficial to better exerting the functional characteristics of casein, which has great significance for the efficient utilization of food ingredients. Meanwhile, the micellar casein powder prepared by the method disclosed by the invention is free of any chemical additive, has the advantages of greenness, naturalness, nutrition, health and the like, and is suitable for large-scale industrial production.
Drawings
FIG. 1: the technological process of the method of the invention comprises 1-powder dissolving container, 2-casein canned solution before high pressure, 3-ultrahigh pressure equipment, 4-casein canned solution after high pressure and 5-casein freeze-dried powder after high pressure.
FIG. 2: the dissolution power curve of the powder sample after different pressure treatments.
FIG. 3: d (50) change chart of powder samples within 90min after different pressure treatments.
FIG. 4: the contact angle of the powder sample after different pressure treatments changes with time.
FIG. 5: the weight of the powder sample absorbing water within 10min after different pressure treatments.
FIG. 6: change in free calcium content in casein solution after high hydrostatic pressure treatment.
FIG. 7: the appearance of the casein solution changed after the high hydrostatic pressure treatment (0 h).
Detailed Description
The present invention will be described below with reference to specific examples, but the present invention is not limited thereto.
The experimental methods used in the following examples are all conventional methods unless otherwise specified; reagents, materials and the like used in the following examples are commercially available unless otherwise specified.
Examples Main materials and instruments
The micelle casein powder is prepared by using a membrane separation micelle casein powder, a magnetic stirrer, a centrifugal machine, ultrahigh pressure equipment, a freeze dryer and the like.
Example 1
(1) Weighing 10g of micellar casein powder, adding into 190g of distilled water, stirring at 500rpm for 12h at 40 ℃, then centrifuging for 10min at 3000g, and taking supernatant fluid to obtain micellar casein solution with solid content of (2.50 +/-0.02)%.
(2) Subpackaging the micellar casein solution into PET bottles, treating for 15min under 300MPa, increasing the pressure at a rate of 100MPa/min, and instantly reducing the pressure.
(3) Spreading the sample subjected to ultrahigh pressure treatment in a culture dish, wherein the thickness of the sample is about 1cm, pre-freezing the sample at-80 ℃ for 12h, and then freeze-drying the sample in a freeze dryer for 48h to obtain casein powder.
Example 2
This example differs from example 1 in that the ultrahigh pressure was 400 MPa.
Example 3
This example differs from example 1 in that the ultrahigh pressure was 500 MPa.
Examples of effects
The powder samples of examples 1 to 3 and powder samples of other several processing conditions were subjected to physical property characterization and detection of solubility, dispersibility, and wettability (Washburn method and contact angle method); and (3) measuring the particle size, the polydispersity index, the potential and the turbidity of the micellar casein solution after the ultrahigh pressure and measuring the content of free calcium.
As can be seen in fig. 2: compared with a control sample, the powder samples of the high static pressure treatment group have obviously improved solubility, wherein the micelle casein powder subjected to 300MPa pressure treatment has the best solubility, the dissolution speed is greatly improved, and the final solubility is increased by about one time.
As can be seen in fig. 3: within the monitoring time of 90 minutes, the rate of particle size reduction of the micellar casein powder treated under the pressure of 300MPa is the fastest, which shows that the micellar casein powder has the best dispersibility.
As can be seen in fig. 4, 5, both detection methods show: after high-pressure treatment, the wettability of the powder is obviously improved.
The free calcium content measured in figure 6 is an important indicator of the change in colloidal calcium phosphate. Free calcium increased after autoclaving, indicating that the colloidal calcium phosphate dissociated and bound calcium to free calcium. The free calcium content was measured immediately after the sample was subjected to high hydrostatic pressure and found to be positively correlated with the pressure level. There is a tendency for the free calcium content to recover over a period of time after the pressure is released, especially for the 500MPa sample.
TABLE 1 changes in particle size, polydispersity index, potential and solution turbidity of casein after high hydrostatic pressure treatment
Note: alphabetic identity means no significant difference (p > 0.05); letter differences indicate significant differences (p < 0.05).
Increasing the pressure resulted in a gradual decrease in casein particle size, indicating that the casein micelles ruptured with pressure. The polydispersity index of the samples of 400 and 500MPa increased. The 500MPa treated samples had a reduced charge indicating a reduced stability. After the casein solution is subjected to high static pressure treatment, the change of turbidity is obvious. This is because the high hydrostatic pressure treatment of the casein solution protein destroys the integrity of the casein micelles, which appears to be more transparent in appearance and less hazy.
Table 2 physical properties of the powders.
Note: alphabetic identity means no significant difference (p > 0.05); letter differences indicate significant differences (p < 0.05).
The bulk densities of the six powder samples decreased with increasing pressure. The control sample showed the highest tap density and the 500MPa treated sample had the lowest tap density. The porosity of the sample is positively correlated to the pressure level. All six samples had high porosity. Porosity is closely related to wettability. Generally, the porosity increases and the wettability of the powder improves.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The method for improving the rehydration of the casein powder by ultrahigh pressure comprises the following steps:
1) preparing micellar casein solution, subpackaging, and performing ultrahigh pressure treatment;
2) and (3) carrying out vacuum freeze drying on the casein sample subjected to the ultrahigh pressure treatment to obtain powder.
2. The method of claim 1, wherein the casein powder is micellar casein powder.
3. The method according to claim 1 or 2, wherein in step 1), the micellar casein solution is prepared by: preparing 5% w/w micellar casein suspension, stirring at 500rpm at 40 ℃ for 12h, then centrifuging for 10min at 3000g, and taking supernatant fluid, namely micellar casein solution.
4. The method of claim 3, wherein the micellar casein solution has a solids content of 2.50 ± 0.02%.
5. The process according to any one of claims 1 to 4, wherein the pressure of the ultra-high pressure treatment is from 300MPa to 500 MPa.
6. The process according to any one of claims 1 to 5, wherein the ultra high pressure treatment has a dwell time of 15 min.
7. The method according to any one of claims 1 to 6, wherein the ultra-high pressure treatment has a pressure increase rate of 100MPa/min and an instantaneous pressure reduction.
8. The method according to any one of claims 1 to 7, wherein in the step 2), the vacuum freeze-drying method is to lay the casein sample subjected to ultra-high pressure in a petri dish to have a thickness of about 1cm, pre-freeze at-80 ℃ for 12 hours, and then freeze-dry in a freeze-dryer for 48 hours.
9. Casein powder with high rehydration capability prepared using a process according to any one of claims 1 to 8.
10. Use of the method according to any one of claims 1-8 or the high rehydration performance casein powder of claim 9 in food processing.
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107920544A (en) * | 2015-06-29 | 2018-04-17 | 利品乐食品公司 | For coffee creamer and the micellar casein of other dairy produces |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107920544A (en) * | 2015-06-29 | 2018-04-17 | 利品乐食品公司 | For coffee creamer and the micellar casein of other dairy produces |
Non-Patent Citations (3)
| Title |
|---|
| 136****6583: "超高压处理改善羊乳及其酪蛋白胶束的理化和流变特性", 《原创力文档，HTTPS://MAX.BOOK118.COM/HTML/2020/1101/8000045054003012.SHTM》 * |
| 李培青: "《食品生物化学》", 31 July 2006, 中国轻工业出版社 * |
| 胡志和等: "超高压处理对乳酪蛋白加工特性的影响", 《乳业科学与技术》 * |
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