CN1164615C - Production process of ferric caseinate - Google Patents
Production process of ferric caseinate Download PDFInfo
- Publication number
- CN1164615C CN1164615C CNB011152532A CN01115253A CN1164615C CN 1164615 C CN1164615 C CN 1164615C CN B011152532 A CNB011152532 A CN B011152532A CN 01115253 A CN01115253 A CN 01115253A CN 1164615 C CN1164615 C CN 1164615C
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- caseinate
- casein
- ferric
- present
- iron
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Abstract
The present invention relates to a method for producing ferric caseinate. The method comprises: firstly, casein is soaked; secondly, soluble ferrous salts are added to the casein so as to cause the addition reaction of the ferrous salts and the casein for obtaining ferric caseinate. The addition reaction of the casein and the soluble ferrous salts of the present invention causes the conversion of casein into hydrotropic substances, so the hydrotropic substances can be used as additives for food needing rehydration. The ferric caseinate produced by the present invention performs the functions of complementing ferrum and strengthening proteins, and can be digested and absorbed by human bodies easily. Moreover, the ferric caseinate has the characteristics of thickening performance, emulsification, foaming performance, etc., so the ferric caseinate can be widely used in food. The technology of the present invention is simple, reliable and stable.
Description
The present invention relates to a kind of production method of iron caseinate.
Protein accounts for about 3.3% in the milk, can be divided into two big classes: i.e. casein and whey-protein, casein accounts for 83% of milk proteins, whey-protein accounts for 17%, the macromole that these albumen are made up of many different amino acid, and these amino acid promptly are proteinic structural units, are made up of the 18-20 seed amino acid.Human body needs different amino acid, with repair tissue with grow.Some amino acid can be pressed human body need be synthetic in vivo with certain proportion, be called non-essential amino acid, and other must be called necessary amino acid by supplying with the necessary amino acid of human body every day in the meals by a certain percentage.Must amino acid whose content be that a kind of protein of decision is better than other proteinic key in the protein.The most widely used assess proteins effect be PER, it is decided to be 2.5 with protein, other albumen thing and casein are done contrast.PER has not only considered the amino acid that contains in the protein, but also can show these amino acid whose digestion and absorbing state, if certain proteinic PER is 2.5 or bigger, every day is as long as the sort of protein of 45 grams just can reach 100% daily dietary allowance so.
Edible casein food grade is that albumen in the cow's milk is through removing the macro-molecular protein that is insoluble to that production processes such as fat, purifying, sterilization, precipitation, drying are made, thereby have stronger hydrophobicity, so have good emulsifying, thickening, thermally-stabilised, insulation, film-forming properties etc.; It is good etc. that its nutritive property is mainly protein content height, amino acid balance, easily digestion, absorption, resistivity; Its physiological function shows antimutagenic, promotes micro-aspect.Therefore, casein food grade is widely used in fields such as beverage, meat product, milk-product, infant or baby food, special population food, healthcare products, pharmaceutical excipient, biological products, daily use chemicals product, feed, adhesive article.But because the rehydration of casein food grade is poor, therefore, when needs add the material of possess hydrophilic property, itself and metal ion must be carried out addition reaction and be converted into hydrophilic material, make it not only contain albumen but also contain trace element, and good hydrophilic property.
The objective of the invention is to mend iron product, be easy to the production method that human consumption absorbs, also can promote the iron caseinate that iron ion absorbs in order to provide a kind of.
Purpose of the present invention can realize by following measure:
A kind of production method of iron caseinate comprises following processing step: earlier the food grade casein food grade was soaked 20-60 minute, be 1 at solid-liquid ratio again: under the concentration (9-11), add soluble ferrite, the weight ratio of soluble ferrite and casein food grade is 1: (10-15), controlled temperature is in 15-40 ℃ of scope, make soluble ferrite and casein food grade reaction 30-50 minute, regulate pH value then and be controlled to react again between 20-70 ℃ in temperature between the 6-7.5 and got final product iron caseinate in 20-40 minute.
The present invention has following advantage compared to existing technology:
1, the present invention makes casein food grade be converted into hydroaropic substance casein food grade and soluble ferrite addition reaction, makes it can be used as the additive that needs rehydratable food.
2, the present invention be because caseic digest CPP can make iron ion be present in the small intestine with complex status, and can promote metal ion to be absorbed as carrier to enter human circulation, thereby the iron caseinate that the present invention produces is easy to digest and assimilate in human body.
3, iron caseinate of the present invention not only can be used as benefit iron but also have the proteinic effect of reinforcement.
4, iron caseinate of the present invention is owing to have characteristics such as thickening property, emulsifying property, whipability, thereby can be widely used in the food.
5, technology of the present invention is simple, reliable, stable.
The present invention also will be described in further detail in conjunction with the embodiments:
Embodiment:
A kind of production method of iron caseinate comprises following processing step: earlier the food grade casein food grade was soaked 40 minutes, again under solid-liquid ratio is 1: 10 concentration, add ferrous sulfate, the weight ratio of ferrous sulfate and casein food grade is 1: 12, controlled temperature is in 15-40 ℃ of scope, make ferrous sulfate and casein food grade reaction 30-50 minute, regulate pH value then and be controlled to react again between 20-70 ℃ in temperature between the 6-7.5 and got final product iron caseinate in 20-40 minute.
Claims (2)
1, a kind of production method of iron caseinate, it is characterized in that comprising following processing step: earlier the food grade casein food grade was soaked 20-60 minute, be 1 at solid-liquid ratio again: under the concentration (9-11), add soluble ferrite, the weight ratio of soluble ferrite and casein food grade is 1: (10-15), controlled temperature is in 15-40 ℃ of scope, make soluble ferrite and casein food grade reaction 30-50 minute, regulate pH value then and be controlled to react again between 20-70 ℃ in temperature between the 6-7.5 and got final product iron caseinate in 20-40 minute.
2, the production method of iron caseinate as claimed in claim 1 is characterized in that described soluble ferrite is ferrous sulfate, iron lactate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011152532A CN1164615C (en) | 2001-04-30 | 2001-04-30 | Production process of ferric caseinate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011152532A CN1164615C (en) | 2001-04-30 | 2001-04-30 | Production process of ferric caseinate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1384113A CN1384113A (en) | 2002-12-11 |
| CN1164615C true CN1164615C (en) | 2004-09-01 |
Family
ID=4661830
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011152532A Expired - Fee Related CN1164615C (en) | 2001-04-30 | 2001-04-30 | Production process of ferric caseinate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1164615C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293315B (en) * | 2010-06-26 | 2012-11-14 | 临夏华羚酪蛋白有限公司 | Method for producing calcium caseinate from milk |
| CN104012752B (en) * | 2014-06-19 | 2016-08-24 | 甘肃普罗生物科技有限公司 | A kind of method using extrusion method to produce casein sodium |
-
2001
- 2001-04-30 CN CNB011152532A patent/CN1164615C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1384113A (en) | 2002-12-11 |
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| Date | Code | Title | Description |
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| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20040901 Termination date: 20100430 |