CN113142368A - Preparation method of whey syrup - Google Patents
Preparation method of whey syrup Download PDFInfo
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- CN113142368A CN113142368A CN202110466825.2A CN202110466825A CN113142368A CN 113142368 A CN113142368 A CN 113142368A CN 202110466825 A CN202110466825 A CN 202110466825A CN 113142368 A CN113142368 A CN 113142368A
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- Prior art keywords
- whey
- milk
- syrup
- preparing
- heating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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
- A23C21/08—Whey; Whey preparations containing other organic additives, e.g. vegetable or animal products
Abstract
The invention relates to the technical field of food processing, in particular to a preparation method of whey syrup, which comprises the steps of fermenting cow milk, wherein the fermentation end point is that the pH value of the cow milk is equal to 5.2; heating the cow milk obtained in the step one to 40 ℃, stopping heating, filtering to obtain whey, and when the pH value of the whey is equal to 5.0, meeting the requirement, otherwise, continuing to ferment until the requirement is met; mixing and stirring saccharides and the whey obtained in the step two, and concentrating in vacuum; emulsifying, filtering, degassing and homogenizing the mixed solution obtained in the step three to obtain whey syrup; the whey obtained by natural fermentation is a product obtained by naturally fermenting raw milk under physical conditions, is not a product obtained by adding a leavening agent, and the syrup obtained by vacuum concentration is organically combined with saccharides on the premise of not destroying the rich nutrient components of the whey, so that the anaphylaxis of the whey protein is greatly reduced, and the whey can be absorbed and utilized by a human body.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of whey syrup.
Background
Whey is obtained by naturally fermenting milk and curding the milk by heating at 35-40 deg.C, and is completely fermented naturally, and is not a product produced by adding any additive.
The whey protein in whey is rich in nutrition and extremely high in nutritive value, and is one of the best health care products for building human body muscles. Whey contains a large amount of active substances such as whey protein and lactose. The whey protein contains more than 20 amino acids, wherein 8 amino acids necessary for human life are contained, so that the whey protein is easily absorbed and utilized by human bodies, is the best source for supplementing protein to human bodies, and can meet the requirements of different people on health and nutrition.
The components of the bovine whey protein mainly comprise alpha-lactalbumin, beta-lactalbumin, immunoglobulin, serum albumin, lactoferrin, lactoperoxidase, active growth factor, and a plurality of trace elements: vitamin C, phosphorus, potassium, magnesium, calcium, iron and zinc. While more nutrients in whey can survive at the appropriate temperature. Therefore, the whey protein is easy to absorb and digest, and has the effects of improving immunity, resisting fatigue, strengthening physique, helping the body to detoxify, improving sleep, beautifying and retaining youthful looks and the like.
In the prior art, whey is generally prepared into whey sugar by continuously heating whey at high temperature, or the product is prepared by adding part of whey powder through a sugar preparation process, the real marketization operation is not realized, and a large amount of additives, essence and the like are also contained in the product prepared by adding part of whey powder through the sugar preparation process; the preparation of whey powder requires high-temperature processing, high-temperature sterilization and other processes, and the high-temperature whey treatment technology greatly destroys the nutritional value and the activity of whey and is not beneficial to absorption and utilization of human bodies.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: a method for preparing whey syrup with reduced nutrition loss and reduced allergy is provided.
In order to solve the technical problems, the invention adopts the technical scheme that: a method for preparing whey syrup, comprising:
step one, fermenting cow milk, wherein the fermentation end point is that the pH value of the cow milk is equal to 5.2;
step two, heating the cow milk obtained in the step one to 40 ℃, stopping heating, filtering to obtain whey, and when the pH value of the whey is equal to 5.0, meeting the requirement, otherwise, continuing to ferment until the requirement is met;
step three, mixing and stirring the saccharides and the whey obtained in the step two, and carrying out vacuum concentration;
and step four, emulsifying, filtering, degassing and homogenizing the mixed liquor obtained in the step three to obtain the whey syrup.
The invention has the beneficial effects that: through vacuum concentration, the boiling point of the whey sugar solution can be quickly reduced, the heat transfer temperature difference of an evaporator is increased, the required heat exchange area is reduced, the heat loss of a system is small, and the energy consumption is low; the material heating time is short, the heat exchange effect is good, the concentration of viscous and thermosensitive whey syrup is more suitable, and the nutrient substances in whey are protected; the boiling point of the whey sugar solution is low, low-pressure steam and waste heat steam with lower temperature can be used as heat sources, the product cost and the production cost are reduced, high-quality conditions are created for the production of whey syrup, and the large-scale production, the modernization of the product, the machine continuity and the automatic production mechanism of the market can be completely realized; the evaporation temperature of the whey sugar solution is low, namely the material heating temperature is low, the time for removing a large amount of water in whey is shortened, the weight of the whey is reduced quickly, and the volume of the solution can be reduced quickly; the vacuum concentration equipment just accords with the proper temperature environment, so that the nutrient substances in the whey can be better concentrated and extracted; thereby evaporating a large amount of water from the whey and retaining more active nutrients; the whey obtained through natural fermentation is a product obtained by naturally fermenting raw milk under physical conditions and is not a product obtained by adding a leavening agent, and the syrup obtained through vacuum concentration is organically combined with the saccharides on the premise of not damaging rich nutritional ingredients of the whey, and the organic combination of the glycosyl and the whey greatly reduces the allergy of whey protein and can be absorbed and utilized by human bodies.
Detailed Description
In order to explain the technical content, the objects and the effects of the present invention in detail, the following description will be given with reference to the embodiments.
A method for preparing whey syrup, comprising:
step one, fermenting cow milk, wherein the fermentation end point is that the pH value of the cow milk is equal to 5.2;
step two, heating the cow milk obtained in the step one to 40 ℃, stopping heating, filtering to obtain whey, and when the pH value of the whey is equal to 5.0, meeting the requirement, otherwise, continuing to ferment until the requirement is met;
step three, mixing and stirring the saccharides and the whey obtained in the step two, and carrying out vacuum concentration;
and step four, emulsifying, filtering, degassing and homogenizing the mixed liquor obtained in the step three to obtain the whey syrup.
From the above description, the boiling point of the whey sugar solution can be rapidly reduced through vacuum concentration, the heat transfer temperature difference of the evaporator is increased, the required heat exchange area is reduced, the heat loss of the system is small, and the energy consumption is low; the material heating time is short, the heat exchange effect is good, the concentration of viscous and thermosensitive whey syrup is more suitable, and the nutrient substances in whey are protected; the boiling point of the whey sugar solution is low, low-pressure steam and waste heat steam with lower temperature can be used as heat sources, the product cost and the production cost are reduced, high-quality conditions are created for the production of whey syrup, and the large-scale production, the modernization of the product, the machine continuity and the automatic production mechanism of the market can be completely realized; the evaporation temperature of the whey sugar solution is low, namely the material heating temperature is low, the time for removing a large amount of water in whey is shortened, the weight of the whey is reduced quickly, and the volume of the solution can be reduced quickly; the vacuum concentration equipment just accords with the proper temperature environment, so that the nutrient substances in the whey can be better concentrated and extracted; thereby evaporating a large amount of water from the whey and retaining more active nutrients; the whey obtained through natural fermentation is a product obtained by naturally fermenting raw milk under physical conditions and is not a product obtained by adding a leavening agent, and the syrup obtained through vacuum concentration is organically combined with the saccharides on the premise of not damaging rich nutritional ingredients of the whey, and the organic combination of the glycosyl and the whey greatly reduces the allergy of whey protein and can be absorbed and utilized by human bodies.
Further, the whey syrup obtained is in a fluid state.
Further, the milk is transported, checked and filtered before fermentation, the transportation time of the milk is within 36 hours, and the transportation condition of the milk at 2-5 ℃ is guaranteed during transportation;
the filtration is carried out by adopting a 100-mesh apparatus.
Further, the milk is fermented in an aseptic environment at the temperature of 22 ℃, and the primary fermentation is completed when the fermentation end point is that the pH value of the milk is equal to 5.2.
Further, the second step includes:
heating the cow milk obtained in the step one while stirring, increasing the temperature by 1 ℃ every 3 minutes during heating, stopping heating when the temperature is increased to 40 ℃, stopping heating for 2 minutes, filtering out mature cheese blocks after 2 minutes, leaving whey, measuring the pH value of the whey, meeting the requirement when the pH value of the whey is equal to 5.0, and if the pH value is not reached, continuing fermenting at 40 ℃ until the pH value meets the requirement.
Further, the step three is to mix the saccharides with the whey obtained in the step two according to the ratio of 1:2 in a mixing tank, and stirring.
Further, the vacuum concentration comprises: the mixed liquid is firstly decompressed in vacuum, the temperature of the tank body of the mixing tank is controlled/adjusted to 80 ℃, and the liquid temperature is set to be 50 ℃ in the process of heating the mixed liquid.
Further, the emulsifying comprises: emulsifying the mixed solution through a stirrer;
further, the degassing comprises: discharging gas in the filtered mixed solution by using a vacuum degasser; releasing free gas and dissolved gas in the filtered mixed solution, and discharging the free gas and the dissolved gas through an automatic exhaust valve of a vacuum degasser; the vacuum degasser is repeated every 20 to 30 seconds, and the degassing time is 30 minutes;
and further, filling the whey syrup obtained in the step four, and sterilizing a filling container before filling.
Example one
A method for preparing whey syrup, comprising:
and (3) transportation: the transportation time of the raw milk is within 36 hours, and the raw milk is transported and stored under the condition that the temperature is ensured to be 2-5 ℃ during transportation.
And (4) checking: the raw milk is strictly checked according to the national standard GB 19301-2010 and can be processed and used after being checked to be qualified.
And (3) filtering: and filtering the qualified milk by using gauze of 100 meshes.
Fermentation: the fermentation environment temperature is 22 ℃, the fermentation chamber is required to be a sterile environment after purification and sterilization, the temperature of the fermented milk is 22 ℃, the fermentation time is 18 hours, and the pH at the fermentation end point is 5.2.
Heating: heating and stirring the fermented milk with a horizontal shaft type stirring pan at the initial temperature of 22 deg.C, controlling the temperature rise at 1 deg.C for 3 min, and stirring at a slow stirring speed of 30r/min and a final heating temperature of 40 deg.C.
And (3) filtering: immediately stopping heating when the heating temperature reaches 40 deg.C for 2 minutes, filtering out the ripened cheese pieces after two minutes, leaving the whey, and measuring the pH of the whey to ensure that the pH of the whey is 5.0, and if the pH is not reached, continuing fermentation at 40 deg.C until the pH is 5.0.
Mixing: adding the saccharides and the whey into a mixing tank according to the ratio of 1:2, and stirring for 10 minutes.
And (3) vacuum concentration: the mixed whey liquid is firstly decompressed in vacuum, then the temperature of the tank body is controlled/adjusted to 80 ℃, and the liquid temperature is set to be 50 ℃ in the process of heating the whey liquid.
Emulsification: the mixed liquid of whey and syrup with the concentration of 86% is fully emulsified, mechanical energy is transmitted to the liquid material through the rotation of the stirrer to cause the liquid to flow, the liquid molecules are uniformly distributed, convectively mixed and promoted to diffuse, so that the size of an area originally occupied by a certain component is smaller and smaller, and the aim of mixing is fulfilled.
And (3) filtering: filtering the emulsified syrup, wherein the purpose of filtering is as follows: removing coked protein and impurities.
Vacuum degassing: vacuum degassing the emulsified syrup by using a vacuum degassing machine, releasing free gas and dissolved gas in the water by generating vacuum, and discharging the free gas and the dissolved gas out of the system through an automatic exhaust valve; the vacuum degasser repeats such a cycle every 20-30 seconds, and the cycle is repeated for 30 minutes.
Homogenizing: the syrup after degassing is homogenized in order to obtain an emulsion or suspension with coarse particles, which is then finely comminuted into an undefined emulsion or homogenate.
Filling: before filling, the filling container is first sterilized and then filled.
And (4) checking: the syrup is inspected according to national, local and enterprise standards, and a qualification certificate can be issued after the syrup is inspected to be qualified.
Packaging: and packaging and boxing the filled product.
Warehousing: and warehousing the boxed products.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent modifications made by the present invention in the specification or directly or indirectly applied to the related technical field are included in the scope of the present invention.
Claims (10)
1. A method of preparing a whey syrup, comprising:
step one, fermenting cow milk, wherein the fermentation end point is that the pH value of the cow milk is equal to 5.2;
step two, heating the cow milk obtained in the step one to 40 ℃, stopping heating, filtering to obtain whey, and when the pH value of the whey is equal to 5.0, meeting the requirement, otherwise, continuing to ferment until the requirement is met;
step three, mixing and stirring the saccharides and the whey obtained in the step two, and carrying out vacuum concentration;
and step four, emulsifying, filtering, degassing and homogenizing the mixed liquor obtained in the step three to obtain the whey syrup.
2. The method for preparing a whey syrup according to claim 1, wherein the whey syrup obtained is in a fluid state.
3. The method for preparing whey syrup according to claim 1, wherein the milk is transported, checked and filtered before fermentation, the transportation time of the milk is within 36 hours, and the transportation condition of the milk at 2-5 ℃ is guaranteed during transportation;
the filtration is carried out by adopting a 100-mesh apparatus.
4. The method for preparing whey syrup according to claim 1, wherein the fermentation of cow's milk is carried out under aseptic conditions at 22 ℃ and the primary fermentation is completed when the pH of cow's milk is 5.2.
5. The method of preparing whey syrup according to claim 1, wherein step two comprises:
heating the cow milk obtained in the step one while stirring, increasing the temperature by 1 ℃ every 3 minutes during heating, stopping heating when the temperature is increased to 40 ℃, stopping heating for 2 minutes, filtering out mature cheese blocks after 2 minutes, leaving whey, measuring the pH value of the whey, meeting the requirement when the pH value of the whey is equal to 5.0, and if the pH value is not reached, continuing fermenting at 40 ℃ until the pH value meets the requirement.
6. The method of preparing a whey syrup according to claim 1, wherein the step three of mixing the carbohydrate with the whey obtained in step two is performed according to a ratio of 1:2 in a mixing tank, and stirring.
7. The method of preparing a whey syrup according to claim 1, wherein said vacuum concentration comprises: the mixed liquid is firstly decompressed in vacuum, the temperature of the tank body of the mixing tank is controlled/adjusted to 80 ℃, and the liquid temperature is set to be 50 ℃ in the process of heating the mixed liquid.
8. The method of preparing whey syrup according to claim 1, wherein said emulsifying comprises: the mixture was emulsified by a stirrer.
9. The method of preparing whey syrup according to claim 1, wherein the degassing comprises: discharging gas in the filtered mixed solution by using a vacuum degasser; releasing free gas and dissolved gas in the filtered mixed solution, and discharging the free gas and the dissolved gas through an automatic exhaust valve of a vacuum degasser; the vacuum degasser is repeated every 20-30 seconds, and the degassing time is 30 minutes.
10. The method of claim 1, wherein the whey syrup obtained in step four is filled and the filling container is sterilized before filling.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110466825.2A CN113142368A (en) | 2021-04-28 | 2021-04-28 | Preparation method of whey syrup |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110466825.2A CN113142368A (en) | 2021-04-28 | 2021-04-28 | Preparation method of whey syrup |
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| CN113142368A true CN113142368A (en) | 2021-07-23 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BG99362U (en) * | 1995-01-23 | 1997-02-28 | Ivanov | Composition of sirups and soft drinks |
| JP2003180267A (en) * | 2001-12-20 | 2003-07-02 | Kao Corp | Emulsified syrup agent |
| CN102475151A (en) * | 2010-11-25 | 2012-05-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for producing whey beverages |
| CN105961815A (en) * | 2016-05-16 | 2016-09-28 | 乌云毕力格 | Whey sugar and preparation method thereof |
| CN109007057A (en) * | 2018-07-26 | 2018-12-18 | 河北新希望天香乳业有限公司 | A kind of non-viable type whey milk-contained drink and preparation method thereof |
-
2021
- 2021-04-28 CN CN202110466825.2A patent/CN113142368A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BG99362U (en) * | 1995-01-23 | 1997-02-28 | Ivanov | Composition of sirups and soft drinks |
| JP2003180267A (en) * | 2001-12-20 | 2003-07-02 | Kao Corp | Emulsified syrup agent |
| CN102475151A (en) * | 2010-11-25 | 2012-05-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for producing whey beverages |
| CN105961815A (en) * | 2016-05-16 | 2016-09-28 | 乌云毕力格 | Whey sugar and preparation method thereof |
| CN109007057A (en) * | 2018-07-26 | 2018-12-18 | 河北新希望天香乳业有限公司 | A kind of non-viable type whey milk-contained drink and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 天津轻工业学院: "《食品工艺学 下》", 31 March 1983 * |
| 郭本恒等: "《干酪科学与技术》", 31 May 2015 * |
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