CN201805874U - Device for separating milk to produce casein and lactoalbumin - Google Patents
Device for separating milk to produce casein and lactoalbumin Download PDFInfo
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- CN201805874U CN201805874U CN2010201170492U CN201020117049U CN201805874U CN 201805874 U CN201805874 U CN 201805874U CN 2010201170492 U CN2010201170492 U CN 2010201170492U CN 201020117049 U CN201020117049 U CN 201020117049U CN 201805874 U CN201805874 U CN 201805874U
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- ceramic membrane
- casein
- milk
- membrane microfiltration
- microfiltration systems
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Abstract
The utility model discloses a device for separating milk to produce casein and lactoalbumin, which comprises heat exchange devices, a centrifugal degreasing device and a pasteurizing device. A balance tank is connected with the heat exchange device I, the centrifugal degreasing device, the pasteurizing device, the heat exchange device II and a ceramic membrane microfiltration system in sequence; two outlets of the ceramic membrane microfiltration system are connected with a trapped fluid storage tank and a permeate fluid storage tank respectively; and the trapped fluid storage tank is also connected with the ceramic membrane microfiltration system through a return pipe. The device provided by the utility model is simple to operate and convenient to clean, and is capable of running continuously; and the casein obtained by using the device to separate milk can be combined with pouring cream to be directly used for the processing and production of cheese, so that a new way is provided for the standardization process of milk for cheese. Meanwhile, the ideal whey obtained is free from bacteria and grease and has uniform component and is easy to control, so that the process of processing the whey into a whey product with high added value is simplified.
Description
Technical field
The utility model relates to the device that a kind of separating milk is produced casein and lactalbumin, particularly produces the device of casein and lactalbumin with ceramic membrane microfiltration systems separating milk, belongs to Dairy Processing production equipment technical field.
Background technology
That cheese is liquid breast is clear through curdled milk, milk ejection, fermenting-ripening and the very high fermented dairy product of a kind of nutritive value made, and it also is rich in vitamin and trace element etc. except containing rich in protein, fat.Most protein in the cheese have been degraded to polypeptide and amino acid, and its absorptivity is up to more than 96%, and the fat of part has been degraded to unrighted acid, helps to reduce the serum cholesterol of human body, helps angiocardiopathy preventing.Lactose majority in the cheese has been decomposed into glucose and galactolipin, is particularly suitable for the consumer group of lactose intolerance, and the calcium content of cheese is higher, helps growth of children, prevention the elderly's osteoporosis.
The whole world has the raw milk more than 1/3 to be used for the production and processing of cheese.Cheese is as a kind of food of high nutritive value, and its instant edible and characteristics such as numerous in variety make its sales volume in the whole world account for 30% of dairy products total sales volume.Along with the raising of people's living standard and the intensification that the cheese nutritive value is familiar with, the cheese consumption of China is in and increases period fast.
The overall situation of China's cheese product processing is mature on the whole, but has also run into some problems in the production and processing.At first, the utilization of process of cheese making process mainly be casein, most lactalbumins with the form of accessory substance along with whey is discharged, heat treatment process in its process inevitably can cause sex change, polymerization even the precipitation of lactalbumin, some inhibitor composition wherein also can bring negative influence, for example, fat globule membrane plays inhibitory action to the foaming characteristic of lactalbumin, has only pure, natural lactalbumin could obtain excellent function character.The whey product of how handling whey and utilizing whey to produce high added value is the content that dairy products enterprise falls over each other to study always.Secondly, the component content of raw milk has certain difference along with the variation of multiple factors such as lactation period, weather, the breeding of feeding, if the low percentages of protein of raw milk, curdled milk is relatively poor, the casein that is lost in the whey is higher, just can cause the output of cheese to reduce.Therefore cheese production firm often needs raw milk is carried out the certain standard process, and present standardized method mainly contains: degreasing or add rare cream and increase fat content; Add skimmed milk powder and increase protein content.But additionally add skimmed milk powder and exist such drawback: the content of lactose accounts for more than 50% of total solid in the skimmed milk powder, therefore, unless this milk powder dilution back is added in the raw milk, lactose content must increase to some extent in the cheese.If add again after the dilution then run counter to the original intention that increases output.Like this, the cheese producer big cost of flower of having to is carried out the adjustment of process, reduces the content of lactose by the acidity that increases cheese, so avoid color and luster in the cheese ripening process deepen or heating process in brown stain, its operational sequence complexity, the cost height.
Therefore, adopting certain technological means to improve the quality of raw milk, and then increase the homogeneity of cheese product, is the current problem that presses for solution.
Chinese patent literature CN2741372 discloses a kind of processing equipment of growing shelf-life fresh milk, CN1679403 discloses a kind of long shelf-life fresh milk and production equipment thereof, using the mode of gradient membrane filtration holds back the body cell in the raw milk, bacterium etc., improve the quality of raw milk, prolonged the shelf life of product.These two inventions have solved the improvement problem of raw milk quality to a certain extent, but still are not implemented in the purpose of separating casein and lactalbumin before the process of cheese making.
Summary of the invention
The purpose of this utility model is: provide a kind of separating milk to produce the device of casein and lactalbumin.The utility model is at the deficiency of existing cheese milk standardized technique, utilize the ceramic membrane microfiltration systems to handle raw milk (milk) as continous way feed liquid treatment system, realized before process of cheese making, separating the purpose of casein and lactalbumin, resulting casein can be directly used in the production and processing of cheese or the standardisation process of cheese milk, has solved the standardized problem of cheese milk; Resulting pure, natural " ideal " whey, nutritional labeling and nutritive value do not change, and have simplified the process that further is processed into whey product.
The technical solution of the utility model: separating milk is produced the device of casein and lactalbumin, comprise heat transmission equipment, centrifugal degreasing equipment and Pasteurisation apparatus, compensator is connected successively with heat transmission equipment one, centrifugal degreasing equipment, Pasteurisation apparatus, heat transmission equipment two, ceramic membrane microfiltration systems, two outlets of ceramic membrane microfiltration systems connect the trapped fluid storage tank respectively, see through liquid storage tank, and the trapped fluid storage tank also is connected with the ceramic membrane microfiltration systems through return duct.
Above-mentioned heat transmission equipment is a heat exchanger, and described centrifugal degreasing equipment is cream-milk separator.
Aforesaid ceramic membrane microfiltration systems is an Isoflux homogeneous transmembrane pressure microfiltration systems, inorganic ceramic membrane is to burn the ceramic filter material of the precision with loose structure that forms with high temperature such as aluminium oxide, titanium oxide or zirconia knot, and porous support layer, intermediate filter layer and rete (containing micro-filtration layer, coarse ultrafiltration layer, meticulous ultrafiltration layer and nanofiltration layer) are distribution or asymmetrical distribution.The effect of porous support layer is the mechanical strength that increases film; The aperture of intermediate filter layer is littler than supporting layer, and effect is to prevent that the particle in the rete preparation process from permeating to porous support layer; Rete is realized effectively holding back to material.The pore-size distribution of whole ceramic membrane is reduced gradually by porous support layer to rete, forms asymmetric distribution.Its processing characteristic is that feed liquid is parallel to face and flows under the promotion of pressure, and the retentate on the face is taken away, and keeps a lower level thereby make film pollute.The thickness of each layer of ceramic membrane also is to reduce gradually in gradient to rete from porous support layer, intermediate filter layer, the feasible transmembrane pressure that sees through the flux of liquid along the long direction maintenance homogeneous of film, and filter effect is better.
Micro-filtration membrane aperture in the aforementioned ceramic membrane microfiltration systems is that 0.14 μ m(film material is the 0.14 μ m ceramic membrane that French Hai Deke film separates Co., Ltd, single only 23 passages, 0.35m
2Membrane area, the 1178mm film is long).
The feed liquid treatment system that aforesaid ceramic membrane microfiltration systems is a continous way (referring to accompanying drawing 4) comprises Isoflux ceramic membrane, charging pump, circulating pump, air bleeding valve, flow sensor, pressure sensor, temperature sensor, control valve and heat exchanger; Also can comprise material liquid tank and filtrate tank.
Compared with prior art, the device that the utility model adopted is simple to operate, can produce continuously, and it is convenient to clean, the casein that obtains with this device separating milk can with the composite processing that is directly used in cheese of rare cream, for the standardisation process of cheese milk provides new approach; Aseptic, the no fat of " ideal " whey, the uniform component that obtain simultaneously, the process that is processed into the high added value whey product has been simplified in control easily.
Description of drawings
Fig. 1 is the flow chart of representing with appliance arrangement;
Fig. 2 is the inside sectional structure chart of ceramic membrane described in the utility model;
Fig. 3 is the end face structure and the partial enlarged drawing of ceramic membrane described in the utility model;
Fig. 4 is the structure diagram of the utility model ceramic membrane microfiltration systems.
The represented implication of each label is among the figure: 1: the nanofiltration layer; 2: meticulous ultrafiltration layer; 3: coarse ultrafiltration layer; 4: the micro-filtration layer; 5: intermediate filter layer; 6: porous support layer; 7: the feed liquid passage; 8: supporter; 9: material liquid tank; 10: filtrate tank; 11: charging pump; 12: circulating pump; V0: air bleeding valve; V1～V11: control valve; A: heat exchanger; B: ceramic membrane; F: flow sensor; P: pressure sensor; T: temperature sensor.
The specific embodiment
Embodiment 1:
Fresh milk carries out pre-filtering in compensator, be warmed up to 55 ℃ through heat exchanger one then, use the cream-milk separator centrifugation, the gained skimmed milk is warming up to 72 ℃ in Pasteurisation apparatus, carry out pasteurize behind the insulation 15s, be cooled to 50 ℃ through heat exchanger two again, entering the aperture is the ceramic membrane microfiltration systems of 0.14 μ m, flow velocity 5m/s, transmembrane pressure are 0.5Bar.According to of the specific requirement of different cheese kinds to calcium content, select different enrichment factors, the trapped fluid enrichment be casein, be collected in the trapped fluid storage tank, what see through liquid enrichment is lactalbumin, is collected in through in the liquid storage tank.
Wherein, the course of work of ceramic membrane microfiltration systems is: the skimmed milk that the cream-milk separator separation obtains is through heat exchange after the pasteurize, enter the material liquid tank 9 of ceramic membrane microfiltration systems, squeeze into membrane filtration system through charging pump 11, circulating pump 12, heat exchanger A insulation circulates in membrane filtration system down, filter the logical cooling water of putamina outward to keep the filtration temperature of feed liquid, trapped fluid enters membrane filtration system once more and further circulates, and sees through liquid and collects in the filtrate tank 10.Get rid of air in the filtration system by air bleeding valve V0, (V1～V11) comes the intrasystem transmembrane pressure of controlled filter by by-pass valve control.Produce the end back and emit trapped fluid by the outlet valve of material liquid tank 9.
Under these conditions, when selecting different enrichment factor, the variation of flux and trapped fluid composition is shown in table 1 and table 2.Compare with the raw material skimmed milk, the composition (total solid, protein, casein/total protein, calcium) of trapped fluid (retentate is below with " R " expression) all presents the trend that increases according to enrichment factor.
0.14 μ m ceramic membrane microfiltration process makes one-tenth such as moisture, lactose, ALA, beta lactoglobulin, soluble mineral matter and nonprotein nitrogen be divided into through liquid.Like this, see through the uniform component of liquid, than being easier to control, no fat, aseptic, lactalbumin exist with natural form, can be used for a series of whey protein product of processing.Meanwhile, the trapped fluid enrichment casein, can be mixed for the production of cheese with rare cream, saved the production space.
The comparison of flux (50 ℃) under the different enrichment factors of table 1
| Enrichment factor (CF) | 2 | 4 | 6 | 8 | 9 |
| Flux (L/hm 2） | 93.2±?5.5 | 71.5±?4.0 | 30.1±?6.3 | 14.3±?3.1 | 13.2±?3.1 |
The variation of trapped fluid composition under the different enrichment factors of table 2
| ? | Total solid (%) | Protein (%) | Casein (%) | Lactose (%) | Fat (%) | Calcium (%) |
| Skimmed milk | 8.91±0.12 | 3.13±0.08 | 2.37±0.05 | 5.02±0.02 | 0.05±0.02 | 0.11±0.03 |
| 2×R | 16.71±0.35 | 5.81±0.24 | 4.85±0.28 | 5.00±0.14 | 0.10±0.03 | 0.20±0.04 |
| 4×R | 23.51±0.38 | 11.18±0.38 | 9.84±0.34 | 4.96±0.14 | 0.18±0.03 | 0.45±0.08 |
| 6×R | 24.36?±0.42 | 16.41±0.22 | 14.05±0.26 | 4.87±0.06 | 0.30±0.06 | 0.66±0.04 |
| 8×R | 25.36±0.32 | 19.28±0.34 | 17.75±0.40 | 4.80±0.10 | 0.38±0.06 | 0.72±0.05 |
| 9×R | 27.72±0.54 | 20.22±0.68 | 19.02±0.52 | 4.70±0.08 | 0.41±0.08 | 0.78±0.08 |
2 * R, 4 * R, 6 * R, 8 * R, 9 * R represent that respectively enrichment factor is 2,4,6,8,9 o'clock trapped fluid.
Micro-filtration sees through liquid and contains ALA and beta lactoglobulin, and casein almost all is trapped liquid and holds back, and its composition wants simple many than skimmed milk.See through the uniform component of liquid, than being easier to control, no fat, aseptic, lactalbumin exist with natural form, directly processing WPC or further process for producing WPC product, simplify treatment step, increased value-added content of product.
Effect of the present utility model is as follows:
The ceramic membrane microfiltration systems adopts the mode of cross-flow filtration, and feed liquid is parallel to face and flows under the promotion of pressure, and the retentate on the face is taken away, and keeps a lower level thereby make film pollute; While, the thickness of rete presented graded along the long direction of film, thus the feasible transmembrane pressure that sees through the flux of liquid along the long direction maintenance homogeneous of film, and filter effect is better.
The ceramic membrane quality is hard, have good hear resistance (500 ℃), resistance to acids and bases (pH 1～14), clean make things convenient for, easily disinfect, advantages such as good mechanical property and long service life.Its continuous operating time can reach more than the 10h.Cleaning process adopts CIP to clean (original position cleaning) mode, and the water flux recovery effects is good.
By experimental results show that of strictness, this ceramic membrane microfiltration systems can separate casein with lactalbumin effectively, trapped fluid concentrates casein, with the composite process of manufacture that is directly used in cheese of the rare cream of centrifugation gained, simplified the standardisation process of cheese milk, saved the production space, and see through liquid is " ideal " whey, uniform component, aseptic no fat is beneficial to the whey product that further is processed into high added value.
Claims (6)
1. separating milk is produced the device of casein and lactalbumin, comprise heat transmission equipment, centrifugal degreasing equipment and Pasteurisation apparatus, it is characterized in that: compensator is connected successively with heat transmission equipment one, centrifugal degreasing equipment, Pasteurisation apparatus, heat transmission equipment two, ceramic membrane microfiltration systems, two outlets of ceramic membrane microfiltration systems connect the trapped fluid storage tank respectively, see through liquid storage tank, and the trapped fluid storage tank also is connected with the ceramic membrane microfiltration systems through return duct.
2. produce the device of casein and lactalbumin according to the described separating milk of claim 1, it is characterized in that: described heat transmission equipment is a heat exchanger, and described centrifugal degreasing equipment is cream-milk separator.
3. produce the device of casein and lactalbumin according to the described separating milk of claim 1, it is characterized in that: described ceramic membrane microfiltration systems is an Isoflux homogeneous transmembrane pressure microfiltration systems, inorganic ceramic membrane is with aluminium oxide, titanium oxide or zirconia high temperature knot burn the ceramic filter material with loose structure that forms, porous support layer (6), intermediate filter layer (5), rete (4,3,2,1) aperture reduces successively gradually, be asymmetric distribution, the thickness of each layer is from porous support layer (6), intermediate filter layer (5) is to rete (4,3,2,1) reduces gradually in gradient.
4. produce the device of casein and lactalbumin according to each described separating milk among the claim 1-3, it is characterized in that: the micro-filtration membrane aperture in the described ceramic membrane microfiltration systems is 0.14 μ m.
5. produce the device of casein and lactalbumin according to each described separating milk among the claim 1-3, it is characterized in that: the feed liquid treatment system that described ceramic membrane microfiltration systems is a continous way comprises Isoflux ceramic membrane (B), charging pump (11), circulating pump (12), air bleeding valve (V0), flow sensor (F), pressure sensor (P), temperature sensor (T), control valve (V1～V11) and heat exchanger (A).
6. produce the device of casein and lactalbumin according to the described separating milk of claim 5, it is characterized in that: described ceramic membrane microfiltration systems also comprises material liquid tank (9) and filtrate tank (10).
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010201170492U CN201805874U (en) | 2010-02-23 | 2010-02-23 | Device for separating milk to produce casein and lactoalbumin |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010201170492U CN201805874U (en) | 2010-02-23 | 2010-02-23 | Device for separating milk to produce casein and lactoalbumin |
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| CN201805874U true CN201805874U (en) | 2011-04-27 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504003A (en) * | 2012-06-26 | 2014-01-15 | Dmk德国牛奶有限公司 | Milk powder having a high whey protein index |
| CN103917088A (en) * | 2011-11-07 | 2014-07-09 | 利乐拉瓦尔集团及财务有限公司 | Method for producing and device for producing cheese starting material milk |
| CN106418072A (en) * | 2016-08-25 | 2017-02-22 | 方雅悯 | Production process of bioactive water |
| CN109169911A (en) * | 2018-09-19 | 2019-01-11 | 成都连接流体分离科技有限公司 | A kind of new process producing highly active protein, low-lactose milk |
| CN109938102A (en) * | 2019-04-29 | 2019-06-28 | 飞潮（无锡）过滤技术有限公司 | A kind of film integrated treatment process of milk protein classification |
| CN114432891A (en) * | 2022-03-03 | 2022-05-06 | 广西大学 | Processing method for camellia oil filtered by ceramic membrane |
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2010
- 2010-02-23 CN CN2010201170492U patent/CN201805874U/en not_active Expired - Lifetime
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103917088A (en) * | 2011-11-07 | 2014-07-09 | 利乐拉瓦尔集团及财务有限公司 | Method for producing and device for producing cheese starting material milk |
| CN103917088B (en) * | 2011-11-07 | 2016-02-24 | 利乐拉瓦尔集团及财务有限公司 | For the production of the method for cheese raw milk and the device for the production of cheese raw milk |
| CN103504003A (en) * | 2012-06-26 | 2014-01-15 | Dmk德国牛奶有限公司 | Milk powder having a high whey protein index |
| CN106418072A (en) * | 2016-08-25 | 2017-02-22 | 方雅悯 | Production process of bioactive water |
| CN106418072B (en) * | 2016-08-25 | 2020-09-15 | 方雅悯 | Production process of bioactive water |
| CN109169911A (en) * | 2018-09-19 | 2019-01-11 | 成都连接流体分离科技有限公司 | A kind of new process producing highly active protein, low-lactose milk |
| CN109938102A (en) * | 2019-04-29 | 2019-06-28 | 飞潮（无锡）过滤技术有限公司 | A kind of film integrated treatment process of milk protein classification |
| CN114432891A (en) * | 2022-03-03 | 2022-05-06 | 广西大学 | Processing method for camellia oil filtered by ceramic membrane |
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Granted publication date: 20110427 |
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