WO2018059245A1 - 一种纯胶原蛋白奶粉及其制备方法 - Google Patents

一种纯胶原蛋白奶粉及其制备方法 Download PDF

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Publication number
WO2018059245A1
WO2018059245A1 PCT/CN2017/101743 CN2017101743W WO2018059245A1 WO 2018059245 A1 WO2018059245 A1 WO 2018059245A1 CN 2017101743 W CN2017101743 W CN 2017101743W WO 2018059245 A1 WO2018059245 A1 WO 2018059245A1
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Prior art keywords
pure collagen
milk
pure
collagen
animal skin
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PCT/CN2017/101743
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English (en)
French (fr)
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宁辉
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宁辉
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Priority to US16/336,430 priority Critical patent/US20190281851A1/en
Publication of WO2018059245A1 publication Critical patent/WO2018059245A1/zh

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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
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • 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
    • A23C3/00—Preservation of milk or milk preparations
    • A23C3/02—Preservation of milk or milk preparations by heating
    • 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
    • A23J1/10—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from hair, feathers, horn, skins, leather, bones, or the like
    • 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
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • A23J3/342—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of collagen; of gelatin
    • 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
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/05—Conventional drying followed by fluidised bed drying; Fluidised bed drying at the bottom of a spray-drier

Definitions

  • the invention relates to the technical field of collagen food, in particular to a pure collagen milk powder and a preparation method thereof.
  • collagen is the most direct, core, and important nutrient for human health, the most fragmented, research and utilization, and the impact on human health, longevity and evolution.
  • Collagen cannot be ingested in the human food chain, and it is difficult to transform and synthesize in human nutrition.
  • collagen begins to lose.
  • Nutritional imbalance and "collagen loss” lead to decreased function and immunity of various organs of the human body, decreased function of collagen synthesis in human fibroblasts, damage to various organs, connective tissues, bones and skin, and various diseases Heavy, seriously affect fertility, development, genetic inheritance. So far, humans have not found an effective method for nutritional balance. Nutrition still believes that collagen is still a zero bio-price, and is still in the stage of obscuring cognition and fragmentation.
  • the company that produces collagen products at home and abroad purifies collagen type I and sells it as a luxury health care product, beauty cosmetics, mask, and the like. These fragmentation awareness and fragmentation products are not a cure.
  • Collagen is the most important gift from nature to human beings. It has been found that collagen has I-XXVII as an important part of the body composition, because of its great value to the organism, making it in the field of human medicine, in humans. In terms of health and longevity, it has an important position and far-reaching influence on human evolution.
  • Animal skin contains 26.4% protein, 2.5 times more pork, and more than 90% is macromolecular collagen and elastin.
  • the carbohydrate content is 4 times higher than that of pork, while the fat content is only 1/2 of that of pork.
  • Collagen also known as collagen, is a biological polymer substance whose molecular structure is a spiral fibrous protein structure formed by intertwining three peptide chains and has a special GIY-Xaa-Yaa tripeptide unit. It accounts for 25% to 30% of the total protein in the human body. It is the most abundant protein in the human body, equivalent to 6% of the body's weight. It is distributed in various organs of human tissues. Each adult contains about 3,000 grams of collagen. Collagen is synthesized by fiber cells and is found in human connective tissue, bone, cartilage, ligament, sclera, visceral interstitial, muscle cavity and skin. The role of the combined tissue in the cell is called: "bone in the bone", "the skin in the skin”.
  • Collagen is rich in 18 amino acids in addition to tryptophan and cysteine, of which 7 are essential for maintaining human growth. Glycine in collagen accounts for 30%, proline and hydroxyproline account for about 25%, which is the highest content of various proteins. The content of alanine and glutamic acid is also high, and it is also contained in general. The hydroxyproline and pyroglutamic acid are rare in the protein and the hydroxyl lysine is almost absent in other proteins, so the nutrition of collagen is very rich.
  • China is a big country for raising pigs.
  • the amount of pigs is about 50% of the world, and 600 million pigs are slaughtered every year.
  • the number of live pigs in China is about 400-500 million, and the animal skin accounts for about 10% of each pig.
  • there are 1.75 million tons of fresh animal skin by-products accounting for 14.58% of the animal skin of the annual pigs, but the utilization rate is less than 10%.
  • the average fresh animal skin is 13.5kg per person per year.
  • the effective ingredient more than 10g small molecule short peptide collagen can be enjoyed per person per day, and the body collagen loss can be supplemented.
  • the animal skin contains about 70% to 75% water, 21% to 23% protein, 1% fat, and 0.5% ash.
  • the protein in the animal skin is mainly composed of collagen, and the content is 87.8%.
  • Collagen has a unique three-strand supercoiled structure. The three chains are parallel to each other and are connected by hydrogen bonds between the chains. They have very stable properties. Generally, the processing temperature and short-time heating are difficult to decompose, so it is difficult to be absorbed by the body and eaten directly.
  • the utilization rate is low; if the collagen is hydrolyzed into a polypeptide, the digestion and absorption rate is almost 100%, and its nutritional and physiological functions are also significantly improved, such as: protecting the gastric mucosa and anti-ulcer, promoting skin collagen metabolism, inhibiting blood pressure rise. It can promote calcium absorption and lower serum cholesterol levels, and has a good preventive and therapeutic effect on collagen diseases such as arthritis.
  • the development and utilization of collagen has attracted widespread attention. However, not all collagen peptides can be easily applied to different fields.
  • the use of collagen peptide mainly depends on the molecular weight of collagen hydrolysate and the protection of heat-sensitive nutrient loss. In addition to providing human dietary nutrition balance, collagen peptide is used in medicine, food, cosmetics and fine chemical products. The size of the molecular weight has become the standard for measuring product quality.
  • Collagen contains a variety of amino acids, of which 9 are essential for human life, such as glycine, alanine, glutamic acid, arginine, proline, hydroxyproline, aspartic acid, serine, etc. Can be added to dairy products such as fruit milk, soy milk and milk.
  • the collagen on the market is almost all purified type I, the molecular weight is generally between 1000-6000 Daltons, and the molecular weight of the collagen fully absorbed by the human body is generally less than 4000 Daltons. Therefore, a large part of the collagen on the market is generally difficult to be absorbed by the human body, and the nutrition is single, so it will cause a lot of waste.
  • the Chinese invention patent No. 200510038809.4 discloses a collagen and a method for preparing collagen from poultry skin, a collagen prepared from poultry skin as a raw material, and the prepared poultry skin collagen is composed of a and b chains.
  • a method for preparing the original protein from poultry skin glue for preparing the above collagen protein is: soaking the cleaned poultry skin with an alkali solution, and then washing the alkali treated poultry skin with deionized water, and treating the above-mentioned treated Poultry skin dip In the buffered acidic buffer, filter, centrifuge, collect the supernatant, and dialyze until the dialysate is neutral.
  • the Chinese invention patent No. 200810156070.0 discloses a method for preparing collagen, and the steps are as follows: 1) Pretreatment of raw materials: removing fresh fat from burdock, fascia, and soaking 4 ⁇ with 0.1 ⁇ 0.05% sodium carbonate solution 2H, rinsed with distilled water several times to dry; 2) pretreated burdock added proteolytic enzyme, the mass ratio is 0.3 ⁇ 0.1 WT%; and added acetic acid solution, slowly stirred at 1-12 ° C 3 ⁇ 5d; then centrifuge with a high-speed refrigerated centrifuge, take the supernatant solution, and crudely extract the collagen solution; 3) Purify the collagen: add the crude collagen solution to the H 2 O 2 solution with a mass fraction of 1 ⁇ 0.5%.
  • Stabilize 4 ⁇ 2H adjust the pH value to 5 ⁇ 1 with trisodium citrate solution. After centrifugation, add a certain amount of sodium chloride salting out to the remaining solution, and then deposit the precipitate into the dialysis bag. The acetic acid solution was dialyzed for 1 ⁇ 0.5 days, then dialyzed against distilled water for 3 ⁇ 1 days, and the dialysate was changed 2-3 times per day to obtain collagen aqueous solution.
  • the object of the present invention is to provide a pure collagen milk powder which is comprehensive in nutrition, has no odor, and has a small molecular short peptide content of 1000-4000 Daltons. It reaches 98% or more, has a small molecular weight, is easily absorbed by the human body, and has an absorption rate of 100%.
  • Another object of the present invention is to provide a method for preparing pure collagen milk powder, which can reduce the loss of heat sensitive nutrients in pure collagen milk powder, has simple process, convenient operation control, stable quality, high production efficiency and large scale. Industrial production.
  • the object of the present invention is achieved by the following technical solution: a pure collagen milk powder prepared by concentrating and drying pure collagen milk, the pure collagen milk being composed of the following raw materials by weight: pure 10-80 parts of collagen solution, 0.1-1 part of emulsion stabilizer, 0.25-5 parts of white sugar, 0.15-3 parts of salt, 0.01-0.5 parts of food flavor, and 20-90 parts of drinking water; the pure collagen solution is A pure collagen solution containing small molecule short peptides.
  • the pure collagen milk powder of the invention has comprehensive nutrition and no odor, and the content of small molecular short peptide having a molecular weight of 1000-4000 Dalton is over 98%, the molecular weight is small, the human body is easy to absorb, and the absorption rate is 100%.
  • the pure collagen solution consists of the following raw materials by weight:
  • the complex enzyme is a mixture consisting of collagenase, pepsin, trypsin and flavour protease.
  • the pure collagen liquid of the invention adopts collagenase for the first time, and the collagenase is a protein prepared by extracting from the tissue bacterium Clostridium, which can specifically hydrolyze the three-dimensional helical structure of the natural collagen under physiological pH and temperature conditions.
  • pepsin Hydrolyzes collagen components in connective tissue without damaging other proteins and tissues
  • pepsin is an acid protease that breaks down proteins in food into small peptide fragments
  • trypsin is an alkaline protease that lysines the polypeptide chain And the carboxyl group side of the arginine residue is cleaved
  • the flavor protease is an alkaline protease, which can cleave the peptide bond inside the polypeptide to form a short-chain peptide.
  • the complex enzyme of the present invention can be used to mimic the digestive environment in the human body by using collagenase, pepsin, trypsin and flavor protease, and the collagen in the animal skin is hydrolyzed to obtain a pure collagen liquid containing a small molecule short peptide.
  • the complex enzyme is a mixture of collagenase, pepsin, trypsin and flavour protease in a weight ratio of 0.5-1.5:1:0.8-1.2:1.5-2.5.
  • the four enzymes have the best effect and improve the enzymatic efficiency. Increases the yield and activity of collagen peptides.
  • the pure collagen liquid of the invention has no odor, the content of small molecular short peptide having a molecular weight of 1000-4000 Dalton is over 98%, the molecular weight is small, the human body is easy to absorb, and the absorption rate is 100%; the pure collagen liquid of the invention is apart from In addition to adding enzymes, no chemicals are added and it is environmentally friendly.
  • the method for preparing the pure collagen liquid comprises the following steps:
  • a, pretreatment 40-60 parts of animal skin are washed, mechanically degreased, cut into strips, alkali treated, once rinsed, biologically degreased and twice rinsed;
  • the complex enzyme is a mixture consisting of collagenase, pepsin, trypsin and flavor protease;
  • step d grinding: the mixture obtained in step c is ground to obtain an animal skin collagen slurry;
  • step d enzymatic hydrolysis: the animal skin collagen slurry obtained in step d is heated to 38-50 ° C, stirred for 3-5 h, to obtain an enzymatic hydrolyzate;
  • the enzymatic hydrolysate obtained in the step e is heated to 85-95 ° C, and the enzyme is deactivated for 10-20 min to obtain a pure collagen solution containing a small molecule short peptide.
  • the complex enzyme is a mixture consisting of collagenase, pepsin, trypsin and flavour protease in a weight ratio of 0.5-1.5:1:0.8-1.2:1.5-2.5.
  • the four enzymes have the best effect and improve the enzymatic efficiency. Increases the yield and activity of collagen peptides.
  • animal hides used in the present invention include, but are not limited to, animal skins such as pigskin, cowhide, sheepskin, horseskin, suede or fish skin, and other animal skins can be used in the present invention without any obvious departure from the inventive concept. Substitutions are all within the scope of the invention.
  • the preparation method of the pure collagen liquid of the invention can fully extract the collagen in the animal skin, and obtain the
  • the pure collagen solution of small molecule short peptide enhances the yield and activity of collagen peptide, and has simple process, convenient operation control, stable quality, high production efficiency and large-scale industrial production.
  • the preparation method of the pure collagen liquid of the invention effectively improves the production efficiency by adopting the process of one enzymatic hydrolysis and one enzyme inactivation, and the production efficiency is effectively improved compared with the two enzymatic hydrolysis operations of the prior art, and
  • the enzyme selection science of the invention has a higher yield of collagen peptide than the prior art.
  • the preparation method of the pure collagen liquid of the invention adopts the compound enzyme to specifically hydrolyze and digest the three-dimensional helical structure of the natural collagen under physiological pH and temperature conditions, and hydrolyze the connective tissue in the connective tissue.
  • the collagen component does not damage other proteins and tissues; when the enzymatic hydrolysis is complete, the animal skin becomes scattered, that is, the collagen is separated from other tissue components of the animal skin, and there is no mutual enzymatic hydrolysis between different enzymes.
  • the preparation method of the pure collagen liquid of the invention has the advantages of short production cycle, low cost, no toxic and harmful substances, safety, no toxic and side effects; and can effectively avoid environmental pollution caused by chemical means, and pure collagen Destruction of nutrients in the liquid.
  • the step a specifically includes the following steps:
  • washing 40-60 parts of fresh animal skins with quarantine and no drug residue are put into stainless steel pool and thawed with drinking water, and washed;
  • step a2 the animal skin after degreasing in step a2 is cut into strip-shaped animal skins having a width of 1-3 cm by using an animal skin cutting machine;
  • alkali treatment the animal skin after the cutting of step a3 is put into a double mixing mixer, adding sodium carbonate with a mass fraction of 0.3%-0.7% for alkali treatment, stirring and mixing for 3-7 min;
  • step a4 one rinse: the animal skin treated with the alkali treatment in step a4 is rinsed for 3-7 minutes, the rinsed water is poured out, and the drinking water is rinsed again, and repeated three times until the animal skin has no odor and residual alkali taste;
  • the animal skin rinsed in step a5 is degreased in hot water at a temperature of 38-50 ° C and containing 0.1%-0.5% by weight of lipase;
  • the preparation method of the pure collagen liquid of the invention can remove the residual pig hair on the animal skin by using the animal skin depilating machine for depilation treatment; the mechanical degreasing by using the degreasing machine does not cause any pollution to the material, and does not change the amino acid of the product.
  • the original composition; the animal skin is cut into strips by using an animal skin cutting machine, and the width of the strip-shaped animal skin is controlled to be 1-3 cm, which facilitates subsequent crushing and improves the grinding efficiency; and is completely removed by using alkali treatment.
  • the original odor of the animal skin is left with only high-purity odorless edible collagen stock solution; by using three rinsing treatments and controlling the rinsing time to 5-7 min, the odor and residual alkali odor of the animal skin can be removed.
  • the invention degreases the rinsed animal skin in hot water at a temperature of 38-50 ° C and containing 0.1%-0.5% by weight of lipase, and then uses 38-55 ° C hot water.
  • Rinsing treatment all the fat remaining after mechanical degreasing by degreasing machine is hydrolyzed and degreased, leaving only high-purity odorless and fat-free edible collagen stock solution, which is more favorable for vacuum concentration and spray drying, especially for pure Collagen milk powder is not affected by fat oxidation during the shelf life and prolongs the retention period, and improves the instant dissolution of collagen milk powder, which is important for improving the quality of pure collagen milk powder.
  • the step b is specifically: loading the animal skin of the step a degreasing and rinsing into a stainless steel hanging basket, and using a rail crane to put the stainless steel hanging basket with animal skin into a sandwich pot containing drinking water, and heating to 90- At 100 ° C, boil for 5-10 min until the animal skin is seven mature, and the stainless steel basket is raised twice in the middle.
  • Animal skin seven mature means that the animal skin can be plunged with chopsticks; the stainless steel basket can be raised twice in the middle to make the animal skin fully heated; the bottom of the stainless steel basket is provided with an opening to facilitate the cutting of the animal skin; the setting of the track crane It is convenient for processing or automatic operation of animal skin.
  • the preparation method of the pure collagen liquid of the invention is controlled by the boiling temperature of 90-100 ° C, the boiling time is controlled to 5-10 min, the animal skin can be cooked to seven maturity, and the three-dimensional spiral structure of the collagen in the animal skin is obtained. Open, easy to follow the grinding and enzymatic hydrolysis, improve the efficiency of enzymatic hydrolysis.
  • the water contained in the sandwich pot is drinking water.
  • the step c is specifically: heating the above-mentioned parts by weight of drinking water to 40-55 ° C, adding the above-mentioned parts by weight of the composite enzyme, and stirring it into a drum with a mixer to obtain an enzyme solution;
  • the stainless steel hanging basket with animal skin is lifted from the sandwich pot, sent to the top of the meat grinder by the rail crane, the bottom of the stainless steel hanging basket is opened, and the animal skin is thrown into the hopper of the meat grinder with a diameter of 0.3-0.5 cm.
  • the perforated plate is ground to obtain animal skin granules; the minced animal granules are directly dropped into the above-mentioned drum with a mixer, and stirred uniformly to obtain a mixture.
  • the preparation method of the pure collagen liquid of the present invention can make the complex enzyme have better activity by controlling the temperature of the drinking water at 40-55 °C.
  • the preparation method of the present invention can improve the enzymatic efficiency by controlling the particle size of the minced animal skin to 0.3 to 0.5 cm.
  • the step d is specifically: the mixture obtained in the step c is put into a colloid mill with a fineness of 80 mesh for the first grinding, and then subjected to a second grinding by a colloid mill having a fineness of 200 mesh to obtain an animal skin which is being hydrolyzed. Collagen pulp.
  • the preparation method of the pure collagen liquid of the invention adopts two grinding treatments, and controls the fineness of the two grindings to be 80 mesh and 200 mesh respectively, so that the collagen is fully mechanically sheared and dispersed to facilitate subsequent enzymatic hydrolysis. Improve the efficiency of enzymatic hydrolysis.
  • the animal skin collagen syrup obtained in the step d is put into a reaction pot and heated to 40-50 ° C, and the reaction is stirred for 4 hours to obtain an enzymatic hydrolyzate.
  • the preparation method of the pure collagen liquid of the invention is controlled by the temperature of the enzymatic hydrolysis at 40-50 ° C, the time of enzymatic hydrolysis is controlled at 4 h, the activity of the complex enzyme is optimized, the enzymatic hydrolysis efficiency is improved, and the collagen peptide is improved. The rate of success.
  • the enzymatic hydrolysate obtained in the step e is heated to 85-95 ° C, and the enzyme is deactivated for 15 min, and the molecular weight of the small molecule short peptide in the obtained pure collagen solution is 1000-4000 Daltons.
  • the preparation method of the pure collagen liquid of the invention can prevent the excessive enzymatic hydrolysis and the small molecular short peptide having the molecular weight of 1000-4000 Dalton by controlling the temperature of the enzyme to be controlled at 85-95 ° C and controlling the time of the enzyme to be controlled for 15 minutes. Pure collagen solution.
  • each of the emulsion stabilizers comprises the following raw materials by weight: 2-5 parts of monoglyceride, 3-7 parts of sucrose ester, 3-5 parts of propylene glycol alginate, 2-7 parts of xanthan gum, melon 2-9 parts of locust bean gum, 0.5-0.8 parts of d-isoascorbate, and 0.1-0.5 parts of trisodium phosphate.
  • the emulsion stabilizer of the present invention can make the pure collagen milk more stable, does not separate phases, does not aggregate, and has a long shelf life.
  • the method for preparing the pure collagen milk comprises the following steps:
  • D. Sterilization of pure collagen milk The pure collagen milk mixed with the mixture is subjected to UHT sterilization treatment and cooled.
  • the preparation method of the pure collagen milk of the invention can improve the activity of the small molecule short peptide in the pure collagen milk, has the advantages of simple process, convenient operation control, stable quality, high production efficiency and large-scale industrial production.
  • the step A specifically includes the following steps:
  • A2 weighing: Weighing and measuring the pure collagen liquid that has passed the test by weighing scale;
  • liquid collection the pure collagen liquid after weighing is passed through the pipeline for liquid collection
  • degassing degassing the pure collagen solution in the pipeline during the liquid collection process
  • A5 filtering the pure collagen liquid in the pipeline during the liquid collection process
  • cooling cooling the pure collagen solution after liquid collection to 1-6 ° C for cooling
  • the cooled pure collagen solution is temporarily stored in the milk storage bin, and the storage time is less than 12h;
  • the pure collagen solution in the step A1 adopts the pure collagen liquid prepared in the step f, and correspondingly, in the step A3, the temperature of the liquid collection is 45-55 ° C; in the step A1
  • the pure collagen solution can also be used as a commercially available pure collagen solution.
  • the preparation method of the pure collagen milk of the present invention can ensure the pure collagen milk obtained by adopting the detection step.
  • the quality of the pure collagen solution can be removed by using a degassing step to remove some of the gas in the pure collagen solution; by using a filtration step, larger impurities in the pure collagen solution can be removed.
  • the step B specifically includes the following steps:
  • preheating preheating the pretreated pure collagen liquid to 50-55 ° C;
  • clean liquid remove impurities in the pure collagen liquid after preheating
  • pasteurization the flashed pure collagen solution is incubated at 80-90 ° C for 10-20 s, pasteurization;
  • cooling cooling the pure collagen solution after pasteurization to below 6 ° C;
  • the preparation method of the pure collagen milk of the invention ensures the stability of the pure collagen milk by standardizing and sterilizing the pure collagen solution by using a preheating, purifying, flashing and pasteurizing steps.
  • the step C specifically includes the following steps:
  • preheating opening a pure collagen liquefaction line, and heating a part of the above-mentioned parts by weight of the pure collagen liquid to 55-60 ° C for preheating;
  • the compound the above parts by weight of the emulsion stabilizer, white sugar, salt, food flavor and drinking water are uniformly added to the pre-heated pure collagen solution through a feeder to obtain a mixture;
  • heat preservation the mixed material of the chemical material is kept through the heat preservation tube, and the heat preservation time is 10-20 min;
  • homogenization the filtered mixture is homogenized, the homogenization pressure is 170-190 bar;
  • cooling cooling the mixed pure collagen milk to below 6 ° C;
  • the storage time in the step C8 is less than 8 h, which can ensure the continuous operation of the UHT sterilization.
  • the step D specifically includes the following steps:
  • preheating preheating the mixed pure collagen milk to 50-55 ° C;
  • degassing degassing the pre-heated pure collagen milk
  • homogenization homogenization treatment of pure collagen milk after degassing treatment, homogenization pressure is 190-210 bar, homogenization temperature is 70-75 ° C;
  • the sterilized pure collagen milk is stored in a sterile tank, the storage time is less than 48 h, and the storage temperature is less than 30 °C.
  • the preparation method of the pure collagen milk of the invention can remove the gas in the pure collagen milk by adopting the degassing step; the pure collagen milk can be made more uniform by using the homogenization step; the sterilization time is adopted by UHT sterilization Short, it has less effect on the nutrients in pure collagen milk; by using aseptic tank storage, the filling machine can be guaranteed to have the production time as often as possible.
  • Another object of the present invention is achieved by the following technical solution: a method for preparing pure collagen milk powder, comprising the following steps:
  • the preparation method of the pure collagen milk powder of the invention can reduce the loss of heat-sensitive nutrients in the pure collagen milk powder, has the advantages of simple process, convenient operation control, stable quality, high production efficiency and large-scale industrial production.
  • the step (1) specifically includes the following steps:
  • Equipment preparation During the operation of the equipment, the steam pressure is controlled at 1.0-1.2 MPa, and the pressure of the hot-pressure pump is controlled at 0.4-0.6 MPa;
  • the second heating temperature is 60-75 ° C
  • the separation chamber temperature is 55-65 ° C
  • the heater vacuum is 0.045-0.060 MPa
  • the separation chamber vacuum is 0.060-0.075 MPa
  • the preparation method of the pure collagen milk powder of the invention is vacuum concentrated by adopting a three-effect downstream falling film evaporator, and the advantages of the current mainstream double-effect rising film evaporator are highlighted: the yield per unit is increased, the energy consumption is reduced, and the cost is reduced; The evaporating temperature of the falling film evaporator is low, and the downstream falling film process reduces most of the heat-sensitive nutrient loss of pure collagen milk, which can better protect the rich nutrition in pure collagen milk.
  • the step (2) specifically includes the following steps:
  • the pure collagen milk powder obtained after spray drying has a water content of 7% to 8%.
  • the step (3) specifically includes the following steps:
  • Hot air drying adjust the inlet air temperature of the I, II and III sections of the fluidized bed, which is 60-70 °C in the I section, 40-60 °C in the II section, and ⁇ 25 °C in the III section.
  • the preparation method of the pure collagen milk powder of the invention adopts the two-stage drying method, the first stage spray drying makes the pure collagen milk powder first reach 7-8%, and then uses the fluidized bed for secondary drying to make the finished product moisture reach 3 %-5%.
  • Two-stage drying and one-stage drying have great advantages: firstly, collagen milk powder can be dried at a lower temperature to reduce the loss of nutrients; secondly, two-stage drying can reduce energy consumption, and evaporation of 1 kg of water requires two stages of drying only 4000 kJ. The heat, while a dry period requires 5000kJ of heat; again, the second stage of drying can improve the particle size of collagen milk powder by spraying lecithin or by secondary agglomeration, thereby improving the instant solubility of collagen milk powder; Drying can achieve rapid cooling of pure collagen milk powder and reduce the voidage of milk powder, thus ensuring good milk powder Quality.
  • the invention has the beneficial effects that the pure collagen milk powder of the invention has comprehensive nutrition and no odor, and the content of small molecular short peptide having a molecular weight of 1000-4000 Dalton is over 98%, the molecular weight is small, the human body is easy to absorb, and the absorption rate is 100. %.
  • the invention innovatively processes collagen directly into collagen milk and further processes into collagen milk powder.
  • the production process of the collagen milk powder is an innovative process in the field, and the collagen can enter the human body according to the human physiological system.
  • the nutrients needed to synthesize or transform adult bodies have high nutritional value and low production cost.
  • the cost is only 20-50% of the cost of traditional dairy products, and the active ingredient content is much higher than traditional dairy products. Conducive to the realization of the national food supplement.
  • the preparation method of the pure collagen milk powder of the invention can reduce the loss of heat-sensitive nutrients in the pure collagen milk powder, has the advantages of simple process, convenient operation control, stable quality, high production efficiency and large-scale industrial production.
  • a pure collagen milk powder prepared by concentrating and drying pure collagen milk, the pure collagen milk being composed of the following raw materials by weight: 10 parts of pure collagen solution, 0.1 part of emulsion stabilizer , white sugar 0.25, salt 0.15 parts, food flavor 0.01 parts, drinking water 20 parts; the pure collagen liquid is a pure collagen liquid containing small molecule short peptide.
  • the preparation method of the pure collagen liquid comprises the following steps:
  • a, pretreatment 40 parts of pigskin are washed, mechanically degreased, cut into strips, alkali treated, once rinsed, biologically degreased and secondary rinsed;
  • the pig skin after washing step a1 is depilated by a pig skin depilatory machine, and then the pig skin after depilation treatment is degreased by a degreasing machine;
  • Cut strip cut the pig skin after degreasing in step a2 into strips of pig skin with a width of 1 cm by using a pig skin cutting machine;
  • alkali treatment the pig skin after the cutting of step a3 is put into a double mixing mixer, adding sodium carbonate with a mass fraction of 0.3% for alkali treatment, stirring and mixing for 3 minutes;
  • step a4 one rinse: the pig skin treated with alkali treatment in step a4 is rinsed for 3 minutes, the rinsed water is poured out, and the drinking water is rinsed again, and repeated three times until the pig skin has no odor and residual alkali taste;
  • the animal skin rinsed in step a5 is degreased in hot water at a temperature of 38 ° C and containing 0.1% by weight of lipase;
  • A7, secondary rinsing the animal skin after step a6 biological degreasing is rinsed with 38 ° C hot water;
  • step b Boiled: Put the pig skin after the degreasing and rinsing in step a into a stainless steel hanging basket, and put the stainless steel hanging basket with pig skin into the sandwich pot containing drinking water by rail crane, and heat it to 90 ° C, water Cook for 10 minutes until the pigskin is ripe, and the stainless steel basket is raised twice in the middle;
  • step b Mixing: 40 parts of drinking water is heated to 40 ° C, 0.1 parts of compound enzyme is added, and it is evenly stirred in a drum with a mixer to obtain an enzyme solution; the stainless steel hanging basket with pig skin in step b is taken from the sandwich pot. Lift, use the rail crane to send to the top of the meat grinder, open the bottom of the stainless steel basket, then push the pig skin into the hopper of the meat grinder, and grind the pig skin with a 0.3cm diameter plate to obtain the pig skin.
  • the ground piglet granules are directly dropped into the above-mentioned drum with a mixer, and stirred uniformly to obtain a mixture; wherein the composite enzyme is composed of collagenase, pepsin, trypsin and flavor protease in a weight ratio of 0.5: a mixture of 1:0.8:1.5;
  • step c the mixture obtained in step c is put into a colloid mill with a fineness of 80 mesh for the first grinding, and then subjected to a second grinding by a colloid mill having a fineness of 200 mesh to obtain a pig skin collagen pulp which is being hydrolyzed. ;
  • step d enzymatic hydrolysis: the pig skin collagen syrup obtained in step d is put into a reaction pot and heated to 40 ° C, and stirred for 5 h to obtain an enzymatic hydrolyzate;
  • step e Inactivation of the enzyme: The enzymatic hydrolysate obtained in the step e is heated to 85 ° C, and the enzyme is deactivated for 20 min to obtain a pure collagen solution of a small molecular short peptide having a molecular weight of 1000-4000 Daltons.
  • Each of the emulsion stabilizers comprises the following raw materials by weight: 2 parts of monoglyceride, 3 parts of sucrose ester, 3 parts of propylene glycol alginate, 2 parts of xanthan gum, 2 parts of guar gum, sodium d-isoascorbate. 0.5 parts and 0.1 parts of trisodium phosphate.
  • the preparation method of the pure collagen milk comprises the following steps:
  • A2 weighing: Weighing and measuring the pure collagen liquid that has passed the test by weighing scale;
  • liquid collection the pure collagen liquid after weighing is passed through the pipeline for liquid collection
  • degassing degassing the pure collagen solution in the pipeline during the liquid collection process
  • A5 filtering the pure collagen liquid in the pipeline during the liquid collection process
  • cooling the pure collagen solution after liquid collection is cooled to 1 ° C for cooling
  • A7. Storage The cooled pure collagen solution is temporarily stored in the milk storage bin, and the storage time is less than 12h.
  • preheating preheating the pretreated pure collagen liquid to 50 ° C;
  • clean liquid remove impurities in the pure collagen liquid after preheating
  • cooling cooling the pure collagen solution after pasteurization to below 6 ° C;
  • preheating opening a pure collagen liquefaction line, and heating a part of the above-mentioned parts by weight of the pure collagen solution to 55 ° C for preheating;
  • the compound the above parts by weight of the emulsion stabilizer, white sugar, salt, food flavor and drinking water are uniformly added to the pre-heated pure collagen solution through a feeder to obtain a mixture;
  • heat preservation the mixed material of the chemical material is kept through the heat preservation tube, and the heat preservation time is 10 min;
  • cooling cooling the mixed pure collagen milk to below 6 ° C;
  • D. Sterilization of pure collagen milk The pure collagen milk mixed with the mixture is subjected to UHT sterilization treatment and cooled.
  • preheating preheating the mixed pure collagen milk to 50 ° C;
  • degassing degassing the pre-heated pure collagen milk
  • homogenization homogenization treatment of pure collagen milk after degassing treatment, homogenization pressure is 190 bar, homogenization temperature is 70 ° C;
  • the sterilized pure collagen milk is stored in a sterile tank, the storage time is less than 48 h, and the storage temperature is less than 30 °C.
  • a method for preparing pure collagen milk powder comprises the following steps:
  • Vacuum concentration of pure collagen milk pure collagen milk is concentrated in vacuo, and the pure collagen milk obtained has a milk solid content of 48%;
  • Equipment preparation During the operation of the equipment, the steam pressure is controlled at 1.0 MPa, and the pressure of the hot pressure pump is controlled at 0.4 MPa;
  • the second heating temperature is 60 ° C
  • the separation chamber temperature is 55 ° C
  • the heater vacuum is 0.045 MPa
  • the separation chamber vacuum is 0.060 MPa
  • Hot air drying adjust the inlet air temperature of the I, II and III sections of the fluidized bed, which is 60°C in the I section, 40°C in the II section and 20°C in the III section.
  • a pure collagen milk powder prepared by concentrating and drying pure collagen milk, the pure collagen milk being composed of the following raw materials by weight: 300 parts of pure collagen solution and 0.3 parts of emulsion stabilizer 2 parts of white sugar, 1 part of salt, 0.1 part of edible essence, 40 parts of drinking water; the pure collagen liquid is a pure collagen liquid containing small molecule short peptide.
  • the preparation method of the pure collagen liquid comprises the following steps:
  • the leather after washing step a1 is depilated by a cowhide hair removal machine, and the dehulled leather is degreased by a degreasing machine;
  • the cowhide after degreasing in step a2 is cut into strips of leather having a width of 1.5 cm by a cowhide peeling machine;
  • alkali treatment the kraft after step a3 cut into the double mixer, adding 0.4% sodium carbonate for alkali treatment, stirring and mixing for 4min;
  • step a4 the leather treated with the alkali treatment in step a4 is rinsed for 4 minutes, the rinsed water is poured out, and the drinking water is rinsed again, three times, until the cowhide has no odor and residual alkali taste;
  • step a5 biological degreasing: the animal skin after rinsing in step a5 is degreased in hot water at a temperature of 42 ° C and containing 0.2% by weight of lipase;
  • step b Boiled: Put the cowhide which has been degreased and rinsed in step a into a stainless steel hanging basket, and put the stainless steel hanging basket with cowhide into the sandwich pot containing drinking water by rail crane, heat to 92 ° C, boil for 8 min. Until the cowhide is ripe, the stainless steel basket is raised twice in the middle;
  • step c the mixture obtained in step c is put into a colloid mill with a fineness of 80 mesh for the first grinding, and then subjected to a second grinding by a colloid mill having a fineness of 200 mesh to obtain a kraft collagen pulp which is being hydrolyzed;
  • step d enzymatic hydrolysis: the kraft collagen slurry obtained in step d is put into a reaction pot and heated to 42 ° C, and stirred for 4.5 h to obtain an enzymatic hydrolyzate;
  • Each of the emulsion stabilizers comprises the following raw materials by weight: 3 parts of monoglyceride, 4 parts of sucrose ester, 3.5 parts of propylene glycol alginate, 3 parts of xanthan gum, 4 parts of guar gum, sodium d-isoascorbate. 0.6 parts and 0.2 parts of trisodium phosphate.
  • the preparation method of the pure collagen milk comprises the following steps:
  • A2 weighing: Weighing and measuring the pure collagen liquid that has passed the test by weighing scale;
  • liquid collection the pure collagen liquid after weighing is passed through the pipeline for liquid collection
  • degassing degassing the pure collagen solution in the pipeline during the liquid collection process
  • A5 filtering the pure collagen liquid in the pipeline during the liquid collection process
  • cooling the pure collagen solution after liquid collection is cooled to 2 ° C for cooling
  • A7. Storage The cooled pure collagen solution is temporarily stored in the milk storage bin, and the storage time is less than 12h.
  • preheating preheating the pretreated pure collagen liquid to 51 ° C;
  • clean liquid remove impurities in the pure collagen liquid after preheating
  • cooling cooling the pure collagen solution after pasteurization to below 6 ° C;
  • preheating opening a pure collagen liquefied material line, and heating a part of the above-mentioned parts by weight of the pure collagen liquid to 56 ° C for preheating;
  • the compound the above parts by weight of the emulsion stabilizer, white sugar, salt, food flavor and drinking water are uniformly added to the pre-heated pure collagen solution through a feeder to obtain a mixture;
  • heat preservation the mixed material of the chemical material is insulated by the heat preservation pipe, and the heat preservation time is 12 min;
  • cooling cooling the mixed pure collagen milk to below 6 ° C;
  • D. Sterilization of pure collagen milk The pure collagen milk mixed with the mixture is subjected to UHT sterilization treatment and cooled.
  • preheating preheating the mixed pure collagen milk to 51 ° C;
  • degassing degassing the pre-heated pure collagen milk
  • homogenization homogenization treatment of pure collagen milk after degassing treatment, homogenization pressure is 195 bar, homogenization temperature is 71 ° C;
  • the sterilized pure collagen milk is stored in a sterile tank, the storage time is less than 48 h, and the storage temperature is less than 30 °C.
  • a method for preparing pure collagen milk powder comprises the following steps:
  • Vacuum concentration of pure collagen milk pure collagen milk is vacuum-concentrated, and the pure collagen milk obtained has a milk solid content of 48.5%;
  • Equipment preparation During the operation of the equipment, the steam pressure is controlled at 1.1 MPa, and the pressure of the hot pressure pump is controlled at 0.5 MPa;
  • the first heating temperature is 74 ° C
  • the separation chamber temperature is 66 ° C
  • the heater vacuum is 0.038 MPa
  • the separation chamber vacuum is 0.050 MPa
  • the second heating temperature is 64 ° C
  • the separation chamber temperature is 58 ° C
  • the heater vacuum is 0.048 MPa
  • the separation chamber vacuum is 0.064 MPa
  • Hot air drying adjust the inlet air temperature of the I, II and III sections of the fluidized bed, which in turn is the I section 62 ° C, the II section is 45 ° C, III section 21 ° C;
  • a pure collagen milk powder prepared by concentrating and drying pure collagen milk, the pure collagen milk being composed of the following raw materials by weight: 45 parts of pure collagen solution and 0.5 parts of emulsion stabilizer 3 parts of white sugar, 2 parts of salt, 0.2 parts of edible essence, and 55 parts of drinking water; the pure collagen liquid is a pure collagen liquid containing small peptides of small molecules.
  • the preparation method of the pure collagen liquid comprises the following steps:
  • Pretreatment 50 parts of sheepskin are washed, mechanically degreased, cut into strips, alkali treated, once rinsed, biologically degreased and twice rinsed;
  • Cut strip cut the sheepskin after degreasing in step a2 into strips of sheepskin having a width of 2 cm with a sheepskin peeling machine;
  • alkali treatment the sheepskin after the cutting of step a3 is put into a double mixer, adding sodium carbonate with a mass fraction of 0.5% for alkali treatment, stirring and mixing for 5 min;
  • step a4 the sheep skin after the alkali treatment in step a4 is rinsed with drinking water for 5 min, the rinsed water is poured out, and the drinking water is rinsed again, and repeated three times until the sheep skin has no odor and residual alkali taste;
  • the animal skin rinsed in step a5 is degreased in hot water at a temperature of 45 ° C and containing 0.3% by weight of lipase;
  • A7, secondary rinsing the animal skin after step a6 biological degreasing is rinsed with 48 ° C hot water;
  • step b Boiled: Put the sheepskin after the degreasing and rinsing of step a into a stainless steel hanging basket, and put the stainless steel hanging basket with sheepskin into the sandwich pot containing drinking water by rail crane, heat to 95 ° C, boil for 7 min. Until the sheepskin is ripe, the stainless steel basket is raised twice in the middle;
  • step c the mixture obtained in step c is put into a colloid mill with a fineness of 80 mesh for the first grinding, and then subjected to a second grinding by a colloid mill having a fineness of 200 mesh to obtain a sheep skin collagen pulp which is being hydrolyzed;
  • step d enzymatic hydrolysis: the sheep skin collagen syrup obtained in step d is put into a reaction pot and heated to 45 ° C, and stirred for 4 h to obtain an enzymatic hydrolyzate;
  • step e Inactivation of the enzyme: The enzymatic hydrolysate obtained in the step e is heated to 90 ° C, and the enzyme is deactivated for 15 min to obtain a pure collagen solution of a small molecular short peptide having a molecular weight of 1000-4000 Daltons.
  • Each of the emulsion stabilizers comprises the following raw materials by weight: 3.5 parts of monoglyceride, 5 parts of sucrose ester, 4 parts of propylene glycol alginate, 4.5 parts of xanthan gum, 5.5 parts of guar gum, sodium d-isoascorbate. 0.65 parts and 0.3 parts of trisodium phosphate.
  • the preparation method of the pure collagen milk comprises the following steps:
  • A2 weighing: Weighing and measuring the pure collagen liquid that has passed the test by weighing scale;
  • liquid collection the pure collagen liquid after weighing is passed through the pipeline for liquid collection
  • degassing degassing the pure collagen solution in the pipeline during the liquid collection process
  • A5 filtering the pure collagen liquid in the pipeline during the liquid collection process
  • cooling cooling the pure collagen solution after liquid collection to 3 ° C for cooling
  • A7. Storage The cooled pure collagen solution is temporarily stored in the milk storage bin, and the storage time is less than 12h.
  • preheating preheating the pretreated pure collagen liquid to 52 ° C;
  • clean liquid remove impurities in the pure collagen liquid after preheating
  • cooling cooling the pure collagen solution after pasteurization to below 6 ° C;
  • preheating opening a pure collagen liquefaction line, and heating a part of the above-mentioned parts by weight of the pure collagen solution to 57 ° C for preheating;
  • the compound the above parts by weight of the emulsion stabilizer, white sugar, salt, food flavor and drinking water are uniformly added to the pre-heated pure collagen solution through a feeder to obtain a mixture;
  • heat preservation the mixed material of the chemical material is insulated by the heat preservation pipe, and the heat preservation time is 15 min;
  • cooling cooling the mixed pure collagen milk to below 6 ° C;
  • D. Sterilization of pure collagen milk The pure collagen milk mixed with the mixture is subjected to UHT sterilization treatment and cooled.
  • preheating preheating the mixed pure collagen milk to 52 ° C;
  • degassing degassing the pre-heated pure collagen milk
  • homogenization treatment of pure collagen milk after degassing treatment homogenization pressure is 200 bar, homogenization temperature is 72 ° C;
  • the sterilized pure collagen milk is stored in a sterile tank, the storage time is less than 48 h, and the storage temperature is less than 30 °C.
  • a method for preparing pure collagen milk powder comprises the following steps:
  • Vacuum concentration of pure collagen milk vacuum concentration of pure collagen milk, the milk solid content of the obtained pure collagen milk is 49%;
  • Equipment preparation During the operation of the equipment, the steam pressure is controlled at 1.1 MPa, and the pressure of the hot pressure pump is controlled at 0.5 MPa;
  • the second heating temperature is 68 ° C
  • the separation chamber temperature is 60 ° C
  • the heater vacuum is 0.052 MPa
  • the separation chamber vacuum is 0.068 MPa
  • Hot air drying adjust the inlet air temperature of the I, II and III sections of the fluidized bed, which is 65°C in the first stage, 45°C in the second stage and 22°C in the third stage.
  • a pure collagen milk powder prepared by concentrating and drying pure collagen milk, the pure collagen milk being composed of the following raw materials by weight: 60 parts of pure collagen solution and 0.8 parts of emulsion stabilizer 4 parts of white sugar, 2.5 parts of salt, 0.4 parts of edible essence, and 70 parts of drinking water; the pure collagen liquid is a pure collagen liquid containing small molecule short peptide.
  • the preparation method of the pure collagen liquid comprises the following steps:
  • Pretreatment 55 parts of horse skin are washed, mechanically degreased, cut into strips, alkali treated, once rinsed, biologically degreased and twice rinsed;
  • A2 mechanical degreasing: using a horse hair removal machine to remove the horse skin after the step a1 is depilated, and then degreasing the horse skin after depilation treatment with a degreasing machine;
  • A3, cut strip the horse skin after degreasing step a2 is cut into strips of horse skin with a width of 2.5 cm using a horse skin cutting machine;
  • alkali treatment the horse skin after the cutting of step a3 is put into a double mixing mixer, adding sodium carbonate with a mass fraction of 0.6% for alkali treatment, stirring and mixing for 6 minutes;
  • one rinse rinse the horse skin water after alkali treatment in step a4 for 6 minutes, pour the rinsed water out, continue to add drinking water rinse, repeat three times, until the horse skin has no odor and residual alkali taste;
  • step a5 biological degreasing: the animal skin after rinsing in step a5 is degreased in hot water at a temperature of 48 ° C and containing a lipase of 0.4% by weight for 4.5 h;
  • step b Boiled: Put the horse skin after the degreasing and rinsing of step a into a stainless steel hanging basket, and put the stainless steel hanging basket with horse skin into the sandwich pot with drinking water by rail crane, and heat it to 98 ° C, water Cook for 6 minutes until the horse skin is ripe, and the stainless steel basket is raised twice in the middle;
  • step c the mixture obtained in step c is put into a colloid mill with a fineness of 80 mesh for the first grinding, and then subjected to a second grinding by a colloid mill having a fineness of 200 mesh to obtain a horse skin collagen pulp which is being hydrolyzed. ;
  • step d enzymatic hydrolysis: the horse skin collagen syrup obtained in step d is put into a reaction pot and heated to 48 ° C, and stirred for 3.5 h to obtain an enzymatic hydrolyzate;
  • step e Inactivation of the enzyme: The enzymatic hydrolysate obtained in the step e is heated to 92 ° C, and the enzyme is deactivated for 12 min to obtain a pure collagen solution of a small molecular short peptide having a molecular weight of 1000-4000 Daltons.
  • Each of the emulsion stabilizers comprises the following raw materials by weight: 4 parts of monoglyceride, 6 parts of sucrose ester, 4.5 parts of propylene glycol alginate, 6 parts of xanthan gum, 7 parts of guar gum, sodium d-isoascorbate. 0.7 parts and 0.4 parts of trisodium phosphate.
  • the preparation method of the pure collagen milk comprises the following steps:
  • A2 weighing: Weighing and measuring the pure collagen liquid that has passed the test by weighing scale;
  • liquid collection the pure collagen liquid after weighing is passed through the pipeline for liquid collection
  • degassing degassing the pure collagen solution in the pipeline during the liquid collection process
  • A5 filtering the pure collagen liquid in the pipeline during the liquid collection process
  • cooling the pure collagen solution after liquid collection is cooled to 5 ° C for cooling
  • A7. Storage The cooled pure collagen solution is temporarily stored in the milk storage bin, and the storage time is less than 12h.
  • preheating preheating the pretreated pure collagen liquid to 54 ° C;
  • clean liquid remove impurities in the pure collagen liquid after preheating
  • cooling cooling the pure collagen solution after pasteurization to below 6 ° C;
  • preheating opening a pure collagen liquefaction line, and heating a part of the above-mentioned parts by weight of the pure collagen solution to 59 ° C for preheating;
  • the compound the above parts by weight of the emulsion stabilizer, white sugar, salt, food flavor and drinking water are uniformly added to the pre-heated pure collagen solution through a feeder to obtain a mixture;
  • heat preservation the mixed material of the chemical material is insulated by the heat preservation pipe, and the heat preservation time is 18 min;
  • cooling cooling the mixed pure collagen milk to below 6 ° C;
  • D. Sterilization of pure collagen milk The pure collagen milk mixed with the mixture is subjected to UHT sterilization treatment and cooled.
  • preheating preheating the mixed pure collagen milk to 54 ° C;
  • degassing degassing the pre-heated pure collagen milk
  • homogenization homogenization treatment of pure collagen milk after degassing treatment, homogenization pressure is 205 bar, homogenization temperature is 74 ° C;
  • the sterilized pure collagen milk is stored in a sterile tank, the storage time is less than 48 h, and the storage temperature is less than 30 °C.
  • a method for preparing pure collagen milk powder comprises the following steps:
  • Vacuum concentration of pure collagen milk pure collagen milk is vacuum-concentrated, and the pure collagen milk obtained has a milk solid content of 49.5%;
  • Equipment preparation During the operation of the equipment, the steam pressure is controlled at 1.1 MPa, and the pressure of the hot pressure pump is controlled at 0.5 MPa;
  • the second heating temperature is 72 ° C
  • the separation chamber temperature is 62 ° C
  • the heater vacuum is 0.056 MPa
  • the separation chamber vacuum is 0.072 MPa
  • Hot air drying adjust the inlet air temperature of the I, II and III sections of the fluidized bed, which is 68 °C in the I section, 55 °C in the II section and 23 °C in the III section.
  • a pure collagen milk powder prepared by concentrating and drying pure collagen milk, the pure collagen milk being composed of the following raw materials by weight: 80 parts of pure collagen solution and 1 part of emulsion stabilizer 5 parts of white sugar, 03 parts of salt, 0.5 parts of edible essence, and 90 parts of drinking water; the pure collagen liquid is a pure collagen liquid containing small molecule short peptides.
  • the preparation method of the pure collagen liquid comprises the following steps:
  • A2 mechanical degreasing: using a suede hair removal machine to remove the suede after the step a1 is depilated, and then degreasing the depilated skin after depilation treatment;
  • alkali treatment the skin after the step a3 cut into the double mixing mixer, adding 0.7% sodium carbonate for alkali treatment, stirring and mixing for 7min;
  • step a4 the alkali treated with step a4 is rinsed with drinking water for 7 minutes, the rinsed water is poured out, and the drinking water is rinsed again, three times, until the skin has no odor and residual alkali taste;
  • the animal skin rinsed in step a5 is degreased in hot water at a temperature of 50 ° C and containing 0.5% by weight of lipase;
  • A7, secondary rinsing the animal skin after step a6 biological degreasing is rinsed with 55 ° C hot water;
  • step c the mixture obtained in step c is put into a colloid mill with a fineness of 80 mesh for the first grinding, and then subjected to a second grinding by a colloid mill having a fineness of 200 mesh to obtain an enzymatic hydrolyzed collagen slurry. ;
  • step d enzymatic hydrolysis: the molting collagen syrup obtained in step d is put into a reaction pot and heated to 50 ° C, and stirred for 3 h to obtain an enzymatic hydrolyzate;
  • Each of the emulsion stabilizers comprises the following raw materials by weight: 5 parts of monoglyceride, 7 parts of sucrose ester, 5 parts of propylene glycol alginate, 7 parts of xanthan gum, 9 parts of guar gum, sodium d-isoascorbate. 0.8 parts and 0.5 parts of trisodium phosphate.
  • the preparation method of the pure collagen milk comprises the following steps:
  • A2 weighing: Weighing and measuring the pure collagen liquid that has passed the test by weighing scale;
  • liquid collection the pure collagen liquid after weighing is passed through the pipeline for liquid collection
  • degassing degassing the pure collagen solution in the pipeline during the liquid collection process
  • A5 filtering the pure collagen liquid in the pipeline during the liquid collection process
  • cooling the pure collagen solution after liquid collection is cooled to 6 ° C for cooling
  • A7. Storage The cooled pure collagen solution is temporarily stored in the milk storage bin, and the storage time is less than 12h.
  • preheating preheating the pretreated pure collagen liquid to 55 ° C;
  • clean liquid remove impurities in the pure collagen liquid after preheating
  • cooling cooling the pure collagen solution after pasteurization to below 6 ° C;
  • preheating opening a pure collagen liquefaction line, and heating a part of the above-mentioned parts by weight of the pure collagen solution to 60 ° C for preheating;
  • the compound the above parts by weight of the emulsion stabilizer, white sugar, salt, food flavor and drinking water are uniformly added to the pre-heated pure collagen solution through a feeder to obtain a mixture;
  • heat preservation the mixed material of the chemical material is kept through the heat preservation tube, and the heat preservation time is 20 min;
  • cooling cooling the mixed pure collagen milk to below 6 ° C;
  • D. Sterilization of pure collagen milk The pure collagen milk mixed with the mixture is subjected to UHT sterilization treatment and cooled.
  • preheating preheating the mixed pure collagen milk to 55 ° C;
  • degassing degassing the pre-heated pure collagen milk
  • homogenization homogenization treatment of pure collagen milk after degassing treatment, homogenization pressure is 210 bar, homogenization temperature is 75 ° C;
  • the sterilized pure collagen milk is stored in a sterile tank, the storage time is less than 48 h, and the storage temperature is less than 30 °C.
  • a method for preparing pure collagen milk powder comprises the following steps:
  • Vacuum concentration of pure collagen milk pure collagen milk is vacuum concentrated, and the obtained pure collagen milk has a milk solid content of 50%;
  • Equipment preparation During the operation of the equipment, the steam pressure is controlled at 1.2 MPa, and the pressure of the hot pressure pump is controlled at 0.6 MPa;
  • the second heating temperature is 75 ° C
  • the separation chamber temperature is 65 ° C
  • the heater vacuum is 0.060 MPa
  • the separation chamber vacuum is 0.075 MPa
  • the pure collagen milk obtained after vacuum concentration has a milk solid content of 50% and a milk concentration of 25 Be'.
  • Equipment disinfection hot water is injected into the balance tank before starting, and the high pressure pump, circulation line and balance tank are cleaned, the hot water temperature is kept at 100 ° C, and disinfected for 20 min;
  • Hot air drying adjust the inlet air temperature of the I, II and III sections of the fluidized bed, which is 70 °C in the I section, 60 °C in the II section and 24 °C in the III section.
  • the pure collagen milk powder of the invention has comprehensive nutrition and no odor, and the content of small molecular short peptide having a molecular weight of 1000-4000 Dalton is over 98%, the molecular weight is small, the human body is easy to absorb, and the absorption rate is 100. %; and the bacteria, fungi and pathogenic bacteria are extremely low in content and environmentally friendly, which can be used to supplement and balance the loss of collagen in the human body.

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Abstract

一种纯胶原蛋白奶粉，由纯胶原蛋白奶经浓缩、干燥制得，所述纯胶原蛋白奶由如下重量份的原料组成：纯胶原蛋白液10-80份、乳液稳定剂0.1-1份、白砂糖0.25-5份、食盐0.15-3份、食用香精0.01-0.5份和饮用水20-90份。所述纯胶原蛋白液的制备方法包括预处理、水煮、混料、研磨、酶解、灭酶。

Description

一种纯胶原蛋白奶粉及其制备方法 技术领域
本发明涉及胶原蛋白食品技术领域，具体涉及一种纯胶原蛋白奶粉及其制备方法。
背景技术
健康与长寿是人类社会每一位成员永恒追求的主题，也是人类社会的致命伤和痛点。
国内外医学专家研究认为，人的生理寿命最长可达170岁，人的自然年龄可达到120岁，可实际寿命几乎减半(目前中国平均寿命是76岁)，一个最重要原因，这种衰老现象归结为人的生命周期营养不平衡，特别是核心营养素——“胶原蛋白缺失症”！
到目前，胶原蛋白是人类认知最晚，研究和利用最碎片化，而对人类生命周期健康、长寿与进化影响最直接、最核心、最重要的营养素。
胶原蛋白在人类食物链中无法摄取，在人体营养中很难转化与合成，人生长到25岁后胶原蛋白开始流失。营养不平衡和“胶原蛋白流失”，导致人体各器官功能和免疫能力下降，人的纤维细胞合成胶原蛋白功能下降，各种器官、人体结缔组织、骨骼受损和皮肤出现衰退，各种疾病接重而来，严重影响生育、发育、基因遗传。人类到目前为止还找不到有效方法进行营养平衡，营养学仍然认为胶原蛋白还是零生物价，还处在蒙胧认知和碎片化研究阶段。
国内外生产胶原蛋白产品的公司把胶原蛋白Ⅰ型提纯后作为奢侈保健品、美容化妆品、面膜等销售。这些碎片化认识和碎片化产品治表不治本。
胶原蛋白是自然界恩赐给人类最重大的礼物，目前已经发现胶原蛋白有Ⅰ－ⅩⅩⅦ，作为生命体组成的重要部分，因为其对生物体的巨大价值，而使其在人类医学领域上，在人类健康和长寿上，在人类进化上，占有重要地位及深远影响。
目前，我们的善食结构很不平衡，自然界给人类提供了两大类可再生食物：一类是植物，另一类为动物。植物是不含胶原蛋白，只能通过富含胶原蛋白的动物皮、结缔组织、骨骼、软骨等才能补充。
动物皮里含蛋白质26.4％，是猪肉的2.5倍，而且90％以上是大分子胶原蛋白和弹性蛋白。碳水化合物的含量比猪肉高4倍，而脂肪含量却只有猪肉的1/2。
胶原蛋白(collagen)又称胶原，是一种生物性高分子物质，其分子是由三条肽链相互缠绕形成的螺旋形纤维状蛋白质显微结构和具有特殊的GIY－Xaa－Yaa三肽单位。它占人体蛋白质总量的25％～30％，是人体内含量最多的蛋白质，相当于人体重量的6％，遍及人体组织的各个器官，每个成人体内含有3000克左右的胶原蛋白。胶原蛋白由纤维细胞合成，存在于人体结缔组织、骨骼、软骨、韧带、巩膜部位、内脏细胞间质、肌腔和皮肤中，在人体 细胞中扮演结合组织的角色，被称为：“骨中骨”、“肤中肤”。
胶原蛋白除色氨酸和半胱氨酸外富含18种氨基酸，其中维持人体生长的所必需的氨基酸有7种。胶原蛋白中的甘氨酸占30％，脯氨酸和羟脯氨酸共占约25％，是各种蛋白质中含量最高的，丙氨酸、谷氨酸的含量也比较高，同时还含有在一般蛋白中少有的羟脯氨酸和焦谷氨酸和在其他蛋白质几乎不存在的羟基赖氨酸，所以胶原蛋白的营养是十分丰富。
我国是养猪大国，养猪量约占全世界50％，年有6亿只生猪出栏。目前我国生猪存栏数约4-5亿只，动物皮占每只猪约10％，一年有分割下鲜动物皮副产品175万吨，占年出栏生猪的动物皮14.58％，但利用率不到10％。按我国目前人口基数计算，鲜动物皮平均每个人一年有13.5kg，按有效成分测算，每天每人超10g小分子短肽胶原蛋白可享用，和补充人体胶原蛋白流失。
动物皮中约含水分70％～75％，蛋白质21％～23％，脂肪1％，灰分0.5％。动物皮中的蛋白质以胶原蛋白为主，含量为87.8％。胶原蛋白具有独特的三股超螺旋结构，三条链相互平行而且由链间氢键相连，具有十分稳定的性质，一般的加工温度及短时间加热都难使其分解，因此难被人体吸收，直接食用利用率较低；如将胶原蛋白水解为多肽后，消化吸收率几乎达100％，而其营养及生理功能也会显著提高，如：保护胃黏膜以及抗溃疡，促进皮肤胶原代谢，抑制血压上升，能促进钙吸收和降低血清中胆固醇含量，对关节炎等胶原病也都具有很好的预防及治疗作用。近几年来，胶原蛋白的开发与利用已引起人们广泛的关注。不过，并非所有的胶原蛋白肽都能轻易地应用于不同的领域。胶原蛋白肽的用途主要取决于胶原水解产物的分子量和对热敏性营养损失的保护，胶原蛋白肽除了提供人类膳食营养平衡外在医药、食品、化妆品、精细化工产品中的应用都与其分子量有关。分子量的大小已经成为衡量产品质量的标准。
胶原蛋白中含有多种氨基酸，其中9种氨基酸是人类生命必需的，如甘氨酸、丙氨酸、谷氨酸、精氨酸、脯氨酸、羟脯氨酸、天门冬氨酸、丝氨酸等，可添加到果奶、豆奶和牛奶等乳制品中。目前市场上的胶原蛋白几乎都是提纯的Ⅰ型，分子量一般都在1000-6000道尔顿之间，而人体人够充分吸收的胶原蛋白的分子量一般要小于4000道尔顿。所以目前市场上的胶原蛋白一般会有很大一部分是很难被人体吸收的，而且营养单一，所以会造成不小的浪费。
申请号为200510038809.4的中国发明专利公开了一种胶原蛋白及由禽类皮肤制备胶原蛋白的方法，一种以禽类皮肤为原料制备的胶原蛋白，所制备的禽类皮胶原蛋白由a、b链组成，一种用于制备上述胶原蛋白的由禽类皮胶制备原蛋白的方法是：将清洗干净的禽类皮肤用碱溶液浸泡处理，再用去离子水清洗碱处理后的禽类皮肤，将上述处理后的禽类皮肤浸 泡酸性缓冲液中，过滤，离心，收集上清，透析，直到透析液呈中性为止。
申请号为200810156070.0的中国发明专利公开了一种胶原蛋白的制备方法，步骤如下：1)原料前处理：将新鲜牛腱去除脂肪、筋膜，并经0.1±0.05％的碳酸钠溶液浸泡4±2H，用蒸馏水漂洗数次晾干；2)经预处理的牛腱加入蛋白水解酶，其质量配比为0.3±0.1WT％；并加入乙酸溶液，在1-12℃条件下缓慢搅拌3～5d；然后用高速冷冻离心机离心，取上清溶液，粗提得胶原蛋白溶液；3)胶原蛋白的提纯：在粗提胶原蛋白溶液加入质量分数为1±0.5％的H2O2溶液混匀静置4±2H，用柠檬酸三钠溶液调节PH值到5±1，离心后，在剩余的溶液中加入一定量的氯化钠盐析，再将沉淀物装入透析袋中，用乙酸溶液透析1±0.5d，再用蒸馏水透析3±1d，每天换透析液2-3次，得到胶原蛋白水液。
上述的两种技术方案将会在产品中保留大量的人体难以吸收的高分子胶原蛋白，同时也会在原材料中留下大量的胶原蛋白未被完全提取，因此产品质量不高，浪费较为严重。
发明内容
为了克服现有技术中存在的缺点和不足，本发明的目的在于提供一种纯胶原蛋白奶粉，该纯胶原蛋白奶粉营养全面，无异味，分子量在1000-4000道尔顿的小分子短肽含量达到98％以上，分子量小，人体容易吸收，吸收率达100％。
本发明的另一目的在于提供一种纯胶原蛋白奶粉的制备方法，该制备方法可以降低纯胶原蛋白奶粉中热敏性营养素的损失，工艺简单，操作控制方便，质量稳定，生产效率高，可大规模工业化生产。
本发明的目的通过下述技术方案实现：一种纯胶原蛋白奶粉，该纯胶原蛋白奶粉由纯胶原蛋白奶经浓缩、干燥制得，所述纯胶原蛋白奶由如下重量份的原料组成：纯胶原蛋白液10-80份、乳液稳定剂0.1-1份、白砂糖0.25-5份、食盐0.15-3份、食用香精0.01-0.5份、饮用水20-90份；所述纯胶原蛋白液为含小分子短肽的纯胶原蛋白液。
本发明的纯胶原蛋白奶粉营养全面，无异味，分子量在1000-4000道尔顿的小分子短肽含量达到98％以上，分子量小，人体容易吸收，吸收率达100％。
所述纯胶原蛋白液由如下重量份的原料组成：
动物皮  40-60份
复合酶  0.1-1.2份
饮用水  40-60份。
优选的，所述复合酶是由胶原酶、胃蛋白酶、胰蛋白酶和风味蛋白酶组成的混合物。
本发明的纯胶原蛋白液首次采用胶原酶，胶原酶是从溶组织梭状细胞芽孢杆菌提取制备的一种蛋白质，它能在生理PH和温度条件下特异性地水解天然胶原蛋白的三维螺旋结构， 水解结缔组织中胶原蛋白成分，而不损伤其它蛋白质和组织；胃蛋白酶为酸性蛋白酶，可以将食物中的蛋白质分解为小的肽片段；胰蛋白酶为碱性蛋白酶，能把多肽链中赖氨酸和精氨酸残基中的羧基侧切断；风味蛋白酶为碱性蛋白酶，可以切断多肽内部的肽键，形成短链肽。本发明的复合酶通过采用胶原酶、胃蛋白酶、胰蛋白酶和风味蛋白酶复配使用，可以模拟人体内的消化环境，将动物皮中的胶原酶解得到含小分子短肽的纯胶原蛋白液。
更为优选的，所述复合酶是由胶原酶、胃蛋白酶、胰蛋白酶和风味蛋白酶以重量比0.5-1.5:1:0.8-1.2:1.5-2.5组成的混合物。本发明通过将胶原酶、胃蛋白酶、胰蛋白酶和风味蛋白酶的重量比控制在0.5-1.5:1:0.8-1.2:1.5-2.5，四种酶复配使用的效果最佳，提高了酶解效率，提升了胶原蛋白肽的得率和活性。
本发明的纯胶原蛋白液无异味，分子量在1000-4000道尔顿的小分子短肽含量达到98％以上，分子量小，人体容易吸收，吸收率达100％；本发明的纯胶原蛋白液除了添加酶外，不添加任何化学物质，绿色环保。
优选的，所述纯胶原蛋白液的制备方法包括如下步骤：
a、预处理：将40-60份的动物皮依次经清洗、机械脱脂、切条、碱处理、一次漂洗、生物脱脂和二次漂洗处理；
b、水煮：将步骤a脱脂漂洗处理后的动物皮放入水中加热至90-100℃，水煮5-10min；
c、混料：将40-60份的饮用水加热至40-55℃，加入0.1-1.2份的复合酶，搅拌均匀，得到酶液；将步骤b水煮处理后的动物皮绞碎，并投入上述酶液中，搅拌均匀，得到混合物；其中，
所述复合酶是由胶原酶、胃蛋白酶、胰蛋白酶和风味蛋白酶组成的混合物；
d、研磨：将步骤c得到的混合物进行研磨处理，得到动物皮胶原蛋白浆；
e、酶解：将步骤d得到的动物皮胶原蛋白浆加热至38-50℃，搅拌反应3-5h，得到酶解液；
f、灭酶：将步骤e得到的酶解液加热至85-95℃，灭酶10-20min，得到含小分子短肽的纯胶原蛋白液。
优选的，所述复合酶是由胶原酶、胃蛋白酶、胰蛋白酶和风味蛋白酶以重量比0.5-1.5:1:0.8-1.2:1.5-2.5组成的混合物。本发明通过将胶原酶、胃蛋白酶、胰蛋白酶和风味蛋白酶的重量比控制在0.5-1.5:1:0.8-1.2:1.5-2.5，四种酶复配使用的效果最佳，提高了酶解效率，提升了胶原蛋白肽的得率和活性。
本发明采用的动物皮包括但不限于猪皮、牛皮、羊皮、马皮、驴皮或鱼皮等动物皮，本发明还可以采用其它动物皮，在不脱离本发明构思的前提下任何显而易见的替换均在本发明的保护范围之内。
本发明的纯胶原蛋白液的制备方法能使动物皮中的胶原蛋白得到充分的提取，得到含 小分子短肽的纯胶原蛋白液，提升了胶原蛋白肽的得率和活性，工艺简单，操作控制方便，质量稳定，生产效率高，可大规模工业化生产。
本发明的纯胶原蛋白液的制备方法通过采用一次酶解、一次灭酶的工艺，与现有技术的两次酶解、两次灭酶操作相比，有效地提升了生产效率，并且由于本发明的酶选取科学，胶原蛋白肽的得率也比现有技术高。
本发明的纯胶原蛋白液的制备方法通过采用复合酶对动物皮中的胶原蛋白，在生理pH和温度条件下特异性地水解、酶切天然胶原蛋白的三维螺旋结构，水解酶切结缔组织中胶原蛋白成分，而不损伤其它蛋白质和组织；当酶解完全时，动物皮成为散状，即胶原蛋白与动物皮的其他组织成分分离开，不会出现不同酶之间相互酶解的现象。
本发明的纯胶原蛋白液的制备方法生产周期短、成本低、不产生任何有毒有害物质，安全，无毒副作用；且能有效避开了化学手段所带来的环境污染，以及对纯胶原蛋白液中营养成分的破坏。
优选的，所述步骤a具体包括如下步骤：
a1、清洗：将40-60份的检疫合格和无药物残留的新鲜的动物皮投入不锈钢池内用饮用水解冻，清洗；
a2、机械脱脂：用动物皮脱毛机将步骤a1清洗后的动物皮进行脱毛处理，再用脱脂机将脱毛处理后的动物皮进行脱脂处理；
a3、切条：用动物皮切皮机将步骤a2脱脂处理后的动物皮切成宽度为1-3cm的条状动物皮；
a4、碱处理：将步骤a3切条后的动物皮投入双混搅拌机中，加入质量分数为0.3％-0.7％的碳酸钠进行碱处理，搅拌混合3-7min；
a5、一次漂洗：将步骤a4碱处理后的动物皮加饮用水漂洗3-7min，将漂洗处理的水倒出，继续加饮用水漂洗，重复三次，直到动物皮没有异味和残留的碱味；
a6、生物脱脂：将步骤a5漂洗后的动物皮在温度为38-50℃、且含有重量百分含量为0.1％-0.5％的脂肪酶的热水中脱脂3-5h；
a7、二次漂洗：将步骤a6生物脱脂后的动物皮用38-55℃热水进行漂洗处理。
本发明的纯胶原蛋白液的制备方法通过采用动物皮脱毛机进行脱毛处理，可以脱去动物皮上残留的猪毛；通过采用脱脂机进行机械脱脂，对物料无任何污染，且不改变产品氨基酸的原始组成；通过采用动物皮切皮机对动物皮进行切条处理，并控制条状动物皮的宽度为1-3cm，便于后续绞碎，提高绞碎效率；通过采用碱处理，完全去除了动物皮原有的异味，只剩下高纯度的无味可食用的胶原蛋白原液；通过采用三次漂洗处理，并控制漂洗时间为5-7min，可以去除动物皮存在的异味和残留的碱味。
本发明通过将漂洗后的动物皮在温度为38-50℃、且含有重量百分含量为0.1％-0.5％的脂肪酶的热水中脱脂3-5h，再用38-55℃热水进行漂洗处理，把采用脱脂机进行机械脱脂后残留的脂肪全部水解脱脂，只剩下高纯度的无味无脂可食用的胶原蛋白原液，这对真空浓缩、喷雾干燥更为有利落，特别是对纯胶原蛋白奶粉在保质期中不受脂肪氧化影响而延长保持期，以及改善胶原蛋白奶粉的速溶，对提高纯胶原蛋白奶粉的品质是重要的。
所述步骤b具体为：将步骤a脱脂漂洗处理后的动物皮装入不锈钢吊篮中，用轨道吊车将装有动物皮的不锈钢吊篮投入盛有饮用水的夹层锅内，加热至90-100℃，水煮5-10min，直到动物皮七成熟，中间升起不锈钢吊篮两次。
动物皮七成熟是指动物皮用筷子能扎进去；中间升起不锈钢吊篮两次可以使动物皮充分受热均匀；不锈钢吊篮的底部设置有开口，便于动物皮的下料；轨道吊车的设置便于动物皮的加工处理或自动化操作。本发明的纯胶原蛋白液的制备方法通过将水煮温度控制在90-100℃，水煮时间控制在5-10min，可以将动物皮煮到七成熟，使动物皮中胶原蛋白的三维螺旋结构打开，便于后续研磨和酶解，提高酶解效率。优选的，所述步骤b中，夹层锅内盛的水为饮用水。
优选的，所述步骤c具体为：将上述重量份的饮用水加热至40-55℃，加入上述重量份的复合酶，投入带搅拌机的料桶中搅拌均匀，得到酶液；将步骤b装有动物皮的不锈钢吊篮从夹层锅中吊起，用轨道吊车送至绞肉机上方，打开不锈钢吊篮的底部后将动物皮投到绞肉机的料斗内，用直径为0.3-0.5cm的孔板将动物皮绞碎，得到动物皮粒；将绞碎后的动物皮粒直接掉入上述带搅拌机的料桶中，搅拌均匀，得到混合物。
本发明的纯胶原蛋白液的制备方法通过将饮用水的温度控制在40-55℃，可以使复合酶具有较好的活性。本发明的制备方法通过将绞碎后动物皮粒的颗粒大小控制在0.3-0.5cm，可以提高酶解效率。
所述步骤d具体为：将步骤c得到的混合物投入细度为80目的胶体磨进行第一次研磨后，再经细度为200目的胶体磨进行第二次研磨，得到正在酶解的动物皮胶原蛋白浆。
本发明的纯胶原蛋白液的制备方法通过采用两次研磨处理，并控制两次研磨的细度分别为80目和200目，使得胶原蛋白充分得到机械剪切和分散开，便于后续酶解，提高酶解效率。
优选的，所述步骤e中，将步骤d得到的动物皮胶原蛋白浆投入反应锅中加热至40-50℃，搅拌反应4h，得到酶解液。
本发明的纯胶原蛋白液的制备方法通过将酶解的温度控制在40-50℃，酶解的时间控制在4h，使复合酶的活性最佳，提高酶解效率，且提升了胶原蛋白肽的得率。
优选的，所述步骤f中，将步骤e得到的酶解液加热至85-95℃，灭酶15min，得到的纯胶原蛋白液中小分子短肽的分子量为1000-4000道尔顿。
本发明的纯胶原蛋白液的制备方法通过将灭酶的温度控制在85-95℃，灭酶的时间控制在15min，可以防止酶解过度，分子量为1000-4000道尔顿的小分子短肽的纯胶原蛋白液。
优选的，每份所述乳液稳定剂包括如下重量份的原料：单甘酯2-5份、蔗糖酯3-7份、海藻酸丙二醇酯3-5份、黄原胶2-7份、瓜尔豆胶2-9份、d-异抗坏血酸钠0.5-0.8份、磷酸三钠0.1-0.5份。
本发明的乳液稳定剂通过采用上述原料，并严格控制各原料的重量配比，可以使纯胶原蛋白奶更稳定，不分相、不凝聚，保质期长。
优选的，所述纯胶原蛋白奶的制备方法包括如下步骤：
A、纯胶原蛋白液的预处理：将纯胶原蛋白液经检测、过磅、收液、脱气、过滤和冷却处理；
B、纯胶原蛋白液的杀菌：将预处理后的纯胶原蛋白液进行巴氏杀菌处理，冷却；
C、纯胶原蛋白奶的混料：将杀菌冷却后的纯胶原蛋白液预热，按重量配比加入其余原料进行混合；
D、纯胶原蛋白奶的杀菌：将混料好的纯胶原蛋白奶进行UHT杀菌处理，冷却。
本发明的纯胶原蛋白奶的制备方法可以提高纯胶原蛋白奶中小分子短肽的活性，工艺简单，操作控制方便，质量稳定，生产效率高，可大规模工业化生产。
优选的，所述步骤A具体包括如下步骤：
A1、检测：对纯胶原蛋白液的药物残留、脂肪含量、固体含量、胶原蛋白含量和胶原蛋白分子量分别进行检测和标准化；
A2、过磅：通过地秤对检测合格的纯胶原蛋白液进行称重计量；
A3、收液：将过磅后的纯胶原蛋白液进行通过管道进行收液；
A4、脱气：在收液过程中对管道内的纯胶原蛋白液进行脱气处理；
A5、过滤：在收液过程中对管道内的纯胶原蛋白液进行过滤；
A6、冷却：将收液后的纯胶原蛋白液降温到1-6℃进行冷却；
A7、贮存：将冷却后的纯胶原蛋白液放入奶仓中暂存，贮存时间小于12h；
优选的，所述步骤A1中的纯胶原蛋白液采用所述步骤f制得的纯胶原蛋白液，相应的，所述步骤A3中，收液的温度为45-55℃；所述步骤A1中的纯胶原蛋白液还可以采用市售的纯胶原蛋白液。
本发明的纯胶原蛋白奶的制备方法通过采用检测步骤，可以确保制得的纯胶原蛋白奶 的质量；通过采用脱气步骤，可以去除纯胶原蛋白液中的部分气体，净化气味；通过采用过滤步骤，可以去除纯胶原蛋白液中较大的杂质。
所述步骤B具体包括如下步骤：
B1、预热：将预处理后的纯胶原蛋白液加热至50-55℃进行预热；
B2、净液：除去预热后的纯胶原蛋白液中的杂质；
B3、闪蒸：将净液后的纯胶原蛋白液加热至65-70℃进行闪蒸；
B4、巴氏杀菌：将闪蒸后的纯胶原蛋白液在80-90℃温度下保温10-20s，进行巴氏杀菌；
B5、冷却：将巴氏杀菌后的纯胶原蛋白液冷却到6℃以下；
B6、贮存：将冷却后的纯胶原蛋白液在1-6℃温度下进行贮存；
本发明的纯胶原蛋白奶的制备方法通过采用预热、净液、闪蒸和巴氏杀菌步骤，通过标准化系统对纯胶原蛋白液进行标准化及杀菌，保证了纯胶原蛋白奶质量的稳定。
优选的，所述步骤C具体包括如下步骤：
C1、预热：开启纯胶原蛋白液化料管线，将上述重量份的纯胶原蛋白液的一部分升温至55-60℃进行预热；
C2、化料：将上述重量份的乳液稳定剂、白砂糖、食盐、食用香精和饮用水通过加料器均匀的加到预热后的纯胶原蛋白液中，得到混合料；
C3、保温：将化料好的混合料通过保温管进行保温，保温时间为10-20min；
C4、过滤：将保温后的混合料通过双联过滤器进行过滤；
C5、均质：将过滤后的混合料进行均质处理，均质压力为170-190bar；
C6、混料：当均质后的混合料经过四向阀时，开启纯胶原蛋白液调奶线，混合料与纯胶原蛋白液的另一部分混合后进入半成品罐，并控制混合料与另一部分的纯胶原蛋白液的重量比为1:4-6，搅拌10-20min后取样检测，得到纯胶原蛋白奶；
C7、冷却：将混料好的纯胶原蛋白奶冷却到6℃以下；
C8、贮存：将冷却后的纯胶原蛋白奶进行贮存，贮存时间小于8h，贮存温度小于10℃；本发明的纯胶原蛋白奶的制备方法通过将乳液稳定剂、白砂糖、食盐、食用香精和饮用水加入一部分的纯胶原蛋白液混合均匀，再与另一部分的纯胶原蛋白液混合，得到不分相、不凝聚、稳定性好的纯胶原蛋白奶。所述步骤C8中贮存时间小于8h，可以确保UHT杀菌的连续运行。
所述步骤D具体包括如下步骤：
D1、预热：将混料后的纯胶原蛋白奶加热至50-55℃进行预热；
D2、脱气：将预热后的纯胶原蛋白奶进行脱气处理；
D3、均质：将脱气处理后的纯胶原蛋白奶进行均质处理，均质压力为190-210bar，均质温度为70-75℃；
D4、UHT杀菌：将均质后的纯胶原蛋白奶在136-142℃温度下保温3-5s，进行UHT杀菌；
D5、贮存：将杀菌后的纯胶原蛋白奶在无菌罐中贮存，贮存时间小于48h，贮存温度小于30℃。
本发明的纯胶原蛋白奶的制备方法通过采用脱气步骤，可以去除纯胶原蛋白奶中的气体；通过采用均质步骤，可以使纯胶原蛋白奶更加均匀；通过采用UHT灭菌，灭菌时间短，对纯胶原蛋白奶中的营养成分影响较小；通过采用无菌罐贮存，可以保证灌装机有尽可能常的生产时间。
本发明的另一目的通过下述技术方案实现：一种纯胶原蛋白奶粉的制备方法，包括如下步骤：
(1)纯胶原蛋白奶的真空浓缩：将纯胶原蛋白奶进行真空浓缩，得到的纯胶原蛋白奶的奶固体含量为48％-50％；
(2)纯胶原蛋白奶的一段干燥：将真空浓缩后的纯胶原蛋白奶进行喷雾干燥，得到的纯胶原蛋白奶粉的含水量为7％-8％；
(3)纯胶原蛋白奶粉的二段干燥：将一段干燥后的纯胶原蛋白奶粉进行流化床干燥和冷却降温后，得到的纯胶原蛋白奶粉的含水量为3％-5％；
(4)后处理：纯胶原蛋白奶粉的出粉、筛粉、晾；
(5)检验和包装。
本发明的纯胶原蛋白奶粉的制备方法可以降低纯胶原蛋白奶粉中热敏性营养素的损失，工艺简单，操作控制方便，质量稳定，生产效率高，可大规模工业化生产。
优选的，所述步骤(1)具体包括如下步骤：
(1.1)设备准备：设备运行过程中，供蒸汽压力控制在1.0-1.2MPa，热压泵的压力控制在0.4-0.6MPa；
(1.2)生产控制：采用三效顺流降膜式蒸发器进行真空浓缩；
一效加热温度70-83℃，分离室温度63-75℃，加热器真空度0.035-0.050MPa，分离室真空度0.045-0.068MPa；
二效加热温度60-75℃，分离室温度55-65℃，加热器真空度0.045-0.060MPa，分离室真空度0.060-0.075MPa；
三效加热温度55-68℃，分离室温度45-55℃，加热器真空度0.055-0.070MPa，分离室真空度0.078-0.085MPa，冷凝器真空度0.078-0.085MPa；
(1.3)检测：真空浓缩后得到的纯胶原蛋白奶的奶固体含量为48％-50％，奶浓度达到12-25Be′。
本发明的纯胶原蛋白奶粉的制备方法通过采用三效顺流降膜式蒸发器进行真空浓缩，对比目前主流双效升膜蒸发器优势突出：提高单产、降低能耗从而降低成本；三效顺流降膜式蒸发器蒸发温度低，顺流降膜的工艺降低了纯胶原蛋白奶大部分热敏性营养损失，可以更好的保护纯胶原蛋白奶中的丰富营养。
优选的，所述步骤(2)具体包括如下步骤：
(2.1)设备消毒：开机前平衡槽内注入热水，对高压泵、循环管路和平衡槽进行清洗，热水温度保持在90-100℃，消毒10-20min；
(2.2)设备准备：喷雾干燥塔开机时依次开动引风机、鼓风机、流化床风机、罗茨风机、输粉器、吹粉阀，然后调整引风机风门，使干燥塔内呈负压状态，负压为-60～20Pa时，将流化床风机风门关到最小状态；
(2.3)喷雾干燥：真空浓缩后的纯胶原蛋白奶进入平衡槽后检测浓奶浓度为12-25Be′，温度为40-55℃时开始进料，逐渐增加高压泵压力并控制在5-18MPa之间，进风温度控制在165-195℃，排风温度控制在75-90℃，罗茨风机压力控制在0.01-0.02MPa；
(2.4)检测：喷雾干燥后得到的纯胶原蛋白奶粉的含水量为7％-8％。
优选的，所述步骤(3)具体包括如下步骤：
(3.1)平衡压力：当纯胶原蛋白奶粉落入流化床时，通过调节流化床进风量和排风量来调节流化床内的压力，使其与干燥塔内的压力保持平衡；
(3.2)热风干燥：调整流化床内Ⅰ段、Ⅱ段、Ⅲ段的进风温度，依次为Ⅰ段60-70℃、Ⅱ段为40-60℃、Ⅲ段≤25℃；
(3.3)检测：采用流化床进行干燥和冷却降温后，得到的纯胶原蛋白奶粉的含水量为3％-5％。
喷雾干燥目前大多数采用喷雾干燥塔一段干燥，一段干燥出粉水分必需一次性达到3％左右，这样才能达到成品要求。一段干燥只有通过提高塔内温度来实现，对热敏性的纯胶原蛋白奶来说，营养素损失大。本发明的纯胶原蛋白奶粉的制备方法通过采用二段干燥法，第一段喷雾干燥使纯胶原蛋白奶粉水分首先达到7-8％，然后采用流化床进行二次干燥，使成品水分达到3％-5％。二段干燥对比一段干燥有很大优点：首先使得胶原蛋白奶粉可在较低的温度下干燥，减少营养素的损失；其次，二段干燥可以降低能耗，蒸发1kg水分采用二段干燥只需4000kJ的热量，而一段干燥却需要5000kJ的热量；再次，二段干燥可以通过喷涂卵磷脂或通过二次附聚，改善胶原蛋白奶粉的颗粒状况，从而改善胶原蛋白奶粉的速溶性；另外，二段干燥可以达到纯胶原蛋白奶粉的快速冷却及减少奶粉的空隙度，从而保证奶粉良好 的品质。
本发明的有益效果在于：本发明的纯胶原蛋白奶粉营养全面，无异味，分子量在1000-4000道尔顿的小分子短肽含量达到98％以上，分子量小，人体容易吸收，吸收率达100％。
本发明创新性地将胶原蛋白直接加工成胶原蛋白奶，并进一步加工成胶原蛋白奶粉，该胶原蛋白奶粉的生产工艺是本领域的一项创新工艺，胶原蛋白进入人体后，可根据人体生理所需合成或转化成人体所需的营养物质，营养价值高，且生产成本低，其成本仅仅是传统的奶制品的成本的20-50％，且有效成分含量远高于传统的奶制品，有利于实现全民食补。
本发明的纯胶原蛋白奶粉的制备方法可以降低纯胶原蛋白奶粉中热敏性营养素的损失，工艺简单，操作控制方便，质量稳定，生产效率高，可大规模工业化生产。
具体实施方式
为了便于本领域技术人员的理解，下面结合实施例对本发明作进一步的说明，实施方式提及的内容并非对本发明的限定。
实施例1
一种纯胶原蛋白奶粉，该纯胶原蛋白奶粉由纯胶原蛋白奶经浓缩、干燥制得，所述纯胶原蛋白奶由如下重量份的原料组成：纯胶原蛋白液10份、乳液稳定剂0.1份、白砂糖0.25、食盐0.15份、食用香精0.01份、饮用水20份；所述纯胶原蛋白液为含小分子短肽的纯胶原蛋白液。
所述纯胶原蛋白液的制备方法包括如下步骤：
a、预处理：将40份猪皮依次经清洗、机械脱脂、切条、碱处理、一次漂洗、生物脱脂和二次漂洗处理；
a1、清洗：将40份检疫合格的和无药物残留的新鲜的猪皮投入不锈钢池内用饮用水解冻，清洗；
a2、机械脱脂：用猪皮脱毛机将步骤a1清洗后的猪皮进行脱毛处理，再用脱脂机将脱毛处理后的猪皮进行脱脂处理；
a3、切条：用猪皮切皮机将步骤a2脱脂处理后的猪皮切成宽度为1cm的条状猪皮；
a4、碱处理：将步骤a3切条后的猪皮投入双混搅拌机中，加入质量分数为0.3％的碳酸钠进行碱处理，搅拌混合3min；
a5、一次漂洗：将步骤a4碱处理后的猪皮加饮用水漂洗3min，将漂洗处理的水倒出，继续加饮用水漂洗，重复三次，直到猪皮没有异味和残留的碱味；
a6、生物脱脂：将步骤a5漂洗后的动物皮在温度为38℃、且含有重量百分含量为0.1％的脂肪酶的热水中脱脂3h；
a7、二次漂洗：将步骤a6生物脱脂后的动物皮用38℃热水进行漂洗处理；
b、水煮：将步骤a脱脂漂洗处理后的猪皮装入不锈钢吊篮中，用轨道吊车将装有猪皮的不锈钢吊篮投入盛有饮用水的夹层锅内，加热至90℃，水煮10min，直到猪皮七成熟，中间升起不锈钢吊篮两次；
c、混料：将40份饮用水加热至40℃，加入0.1份复合酶，投入带搅拌机的料桶中搅拌均匀，得到酶液；将步骤b装有猪皮的不锈钢吊篮从夹层锅中吊起，用轨道吊车送至绞肉机上方，打开不锈钢吊篮的底部后将猪皮投到绞肉机的料斗内，用直径为0.3cm的孔板将猪皮绞碎，得到猪皮粒；将绞碎后的猪皮粒直接掉入上述带搅拌机的料桶中，搅拌均匀，得到混合物；其中，所述复合酶是由胶原酶、胃蛋白酶、胰蛋白酶和风味蛋白酶以重量比0.5:1:0.8:1.5组成的混合物；
d、研磨：将步骤c得到的混合物投入细度为80目的胶体磨进行第一次研磨后，再经细度为200目的胶体磨进行第二次研磨，得到正在酶解的猪皮胶原蛋白浆；
e、酶解：将步骤d得到的猪皮胶原蛋白浆投入反应锅中加热至40℃，搅拌反应5h，得到酶解液；
f、灭酶：将步骤e得到的酶解液加热至85℃，灭酶20min，得到分子量为1000-4000道尔顿的小分子短肽的纯胶原蛋白液。
每份所述乳液稳定剂包括如下重量份的原料：单甘酯2份、蔗糖酯3份、海藻酸丙二醇酯3份、黄原胶2份、瓜尔豆胶2份、d-异抗坏血酸钠0.5份、磷酸三钠0.1份。
所述纯胶原蛋白奶的制备方法包括如下步骤：
A、纯胶原蛋白液的预处理：将纯胶原蛋白液经检测、过磅、收液、脱气、过滤和冷却处理；
A1、检测：对纯胶原蛋白液的药物残留、脂肪含量、固体含量、胶原蛋白含量和胶原蛋白分子量分别进行检测和标准化；
A2、过磅：通过地秤对检测合格的纯胶原蛋白液进行称重计量；
A3、收液：将过磅后的纯胶原蛋白液进行通过管道进行收液；
A4、脱气：在收液过程中对管道内的纯胶原蛋白液进行脱气处理；
A5、过滤：在收液过程中对管道内的纯胶原蛋白液进行过滤；
A6、冷却：将收液后的纯胶原蛋白液降温到1℃进行冷却；
A7、贮存：将冷却后的纯胶原蛋白液放入奶仓中暂存，贮存时间小于12h。
B、纯胶原蛋白液的杀菌：将预处理后的纯胶原蛋白液进行巴氏杀菌处理，冷却；
B1、预热：将预处理后的纯胶原蛋白液加热至50℃进行预热；
B2、净液：除去预热后的纯胶原蛋白液中的杂质；
B3、闪蒸：将净液后的纯胶原蛋白液加热至65℃进行闪蒸；
B4、巴氏杀菌：将闪蒸后的纯胶原蛋白液在80℃温度下保温20s，进行巴氏杀菌；
B5、冷却：将巴氏杀菌后的纯胶原蛋白液冷却到6℃以下；
B6、贮存：将冷却后的纯胶原蛋白液在1℃温度下进行贮存。
C、纯胶原蛋白奶的混料：将杀菌冷却后的纯胶原蛋白液预热，按重量配比加入其余原料进行混合；
C1、预热：开启纯胶原蛋白液化料管线，将上述重量份的纯胶原蛋白液的一部分升温至55℃进行预热；
C2、化料：将上述重量份的乳液稳定剂、白砂糖、食盐、食用香精和饮用水通过加料器均匀的加到预热后的纯胶原蛋白液中，得到混合料；
C3、保温：将化料好的混合料通过保温管进行保温，保温时间为10min；
C4、过滤：将保温后的混合料通过双联过滤器进行过滤；
C5、均质：将过滤后的混合料进行均质处理，均质压力为170bar；
C6、混料：当均质后的混合料经过四向阀时，开启纯胶原蛋白液调奶线，混合料与纯胶原蛋白液的另一部分混合后进入半成品罐，并控制混合料与另一部分的纯胶原蛋白液的重量比为1:4，搅拌10min后取样检测，得到纯胶原蛋白奶；
C7、冷却：将混料好的纯胶原蛋白奶冷却到6℃以下；
C8、贮存：将冷却后的纯胶原蛋白奶进行贮存，贮存时间小于8h，贮存温度小于10℃。
D、纯胶原蛋白奶的杀菌：将混料好的纯胶原蛋白奶进行UHT杀菌处理，冷却。
D1、预热：将混料后的纯胶原蛋白奶加热至50℃进行预热；
D2、脱气：将预热后的纯胶原蛋白奶进行脱气处理；
D3、均质：将脱气处理后的纯胶原蛋白奶进行均质处理，均质压力为190bar，均质温度为70℃；
D4、UHT杀菌：将均质后的纯胶原蛋白奶在136℃温度下保温5s，进行UHT杀菌；
D5、贮存：将杀菌后的纯胶原蛋白奶在无菌罐中贮存，贮存时间小于48h，贮存温度小于30℃。
一种纯胶原蛋白奶粉的制备方法，包括如下步骤：
(1)纯胶原蛋白奶的真空浓缩：将纯胶原蛋白奶进行真空浓缩，得到的纯胶原蛋白奶的奶固体含量为48％；
(1.1)设备准备：设备运行过程中，供蒸汽压力控制在1.0MPa，热压泵的压力控制在0.4MPa；
(1.2)生产控制：采用三效顺流降膜式蒸发器进行真空浓缩；
一效加热温度70℃，分离室温度63℃，加热器真空度0.035MPa，分离室真空度0.045MPa；
二效加热温度60℃，分离室温度55℃，加热器真空度0.045MPa，分离室真空度0.060MPa；
三效加热温度55℃，分离室温度45℃，加热器真空度0.055MPa，分离室真空度0.078MPa，冷凝器真空度0.078MPa；
(1.3)检测：真空浓缩后得到的纯胶原蛋白奶的奶固体含量为48％，奶浓度达到12Be′。
(2)纯胶原蛋白奶的一段干燥：将真空浓缩后的纯胶原蛋白奶进行喷雾干燥，得到的纯胶原蛋白奶粉的含水量为7％；
(2.1)设备消毒：开机前平衡槽内注入热水，对高压泵、循环管路和平衡槽进行清洗，热水温度保持在90℃，消毒10min；
(2.2)设备准备：喷雾干燥塔开机时依次开动引风机、鼓风机、流化床风机、罗茨风机、输粉器、吹粉阀，然后调整引风机风门，使干燥塔内呈负压状态，负压为-60Pa时，将流化床风机风门关到最小状态；
(2.3)喷雾干燥：真空浓缩后的纯胶原蛋白奶进入平衡槽后检测浓奶浓度为12Be′，温度为40℃时开始进料，逐渐增加高压泵压力并控制在5MPa之间，进风温度控制在165℃，排风温度控制在75℃，罗茨风机压力控制在0.01MPa；
(2.4)检测：喷雾干燥后得到的纯胶原蛋白奶粉的含水量为7％。
(3)纯胶原蛋白奶粉的二段干燥：将一段干燥后的纯胶原蛋白奶粉进行流化床干燥和冷却降温后，得到的纯胶原蛋白奶粉的含水量为3％；
(3.1)平衡压力：当纯胶原蛋白奶粉落入流化床时，通过调节流化床进风量和排风量来调节流化床内的压力，使其与干燥塔内的压力保持平衡；
(3.2)热风干燥：调整流化床内Ⅰ段、Ⅱ段、Ⅲ段的进风温度，依次为Ⅰ段60℃、Ⅱ段为40℃、Ⅲ段20℃；
(3.3)检测：采用流化床进行干燥和冷却降温后，得到的纯胶原蛋白奶粉的含水量为3％。
(4)后处理：纯胶原蛋白奶粉的出粉、筛粉、晾；
(5)检验和包装。
实施例2
一种纯胶原蛋白奶粉，该纯胶原蛋白奶粉由纯胶原蛋白奶经浓缩、干燥制得，所述纯胶原蛋白奶由如下重量份的原料组成：纯胶原蛋白液300份、乳液稳定剂0.3份、白砂糖2份、食盐1份、食用香精0.1份、饮用水40份；所述纯胶原蛋白液为含小分子短肽的纯胶原蛋白液。
所述纯胶原蛋白液的制备方法包括如下步骤：
a、预处理：将45份牛皮依次经清洗、机械脱脂、切条、碱处理、一次漂洗、生物脱脂和二次漂洗处理；
a1、清洗：将45份检疫合格的和无药物残留的新鲜的牛皮投入不锈钢池内用饮用水解冻，清洗；
a2、机械脱脂：用牛皮脱毛机将步骤a1清洗后的牛皮进行脱毛处理，再用脱脂机将脱毛处理后的牛皮进行脱脂处理；
a3、切条：用牛皮切皮机将步骤a2脱脂处理后的牛皮切成宽度为1.5cm的条状牛皮；
a4、碱处理：将步骤a3切条后的牛皮投入双混搅拌机中，加入质量分数为0.4％的碳酸钠进行碱处理，搅拌混合4min；
a5、一次漂洗：将步骤a4碱处理后的牛皮加饮用水漂洗4min，将漂洗处理的水倒出，继续加饮用水漂洗，重复三次，直到牛皮没有异味和残留的碱味；
a6、生物脱脂：将步骤a5漂洗后的动物皮在温度为42℃、且含有重量百分含量为0.2％的脂肪酶的热水中脱脂3.5h；
a7、二次漂洗：将步骤a6生物脱脂后的动物皮用42℃热水进行漂洗处理；
b、水煮：将步骤a脱脂漂洗处理后的牛皮装入不锈钢吊篮中，用轨道吊车将装有牛皮的不锈钢吊篮投入盛有饮用水的夹层锅内，加热至92℃，水煮8min，直到牛皮七成熟，中间升起不锈钢吊篮两次；
c、混料：将45份饮用水加热至45℃，加入0.6份复合酶，投入带搅拌机的料桶中搅拌均匀，得到酶液；将步骤b装有牛皮的不锈钢吊篮从夹层锅中吊起，用轨道吊车送至绞肉机上方，打开不锈钢吊篮的底部后将牛皮投到绞肉机的料斗内，用直径为0.35cm的孔板将牛皮绞碎，得到牛皮粒；将绞碎后的牛皮粒直接掉入上述带搅拌机的料桶中，搅拌均匀，得到混合物；其中，所述复合酶是由胶原酶、胃蛋白酶、胰蛋白酶和风味蛋白酶以重量比0.8:1:0.9:1.8组成的混合物；
d、研磨：将步骤c得到的混合物投入细度为80目的胶体磨进行第一次研磨后，再经细度为200目的胶体磨进行第二次研磨，得到正在酶解的牛皮胶原蛋白浆；
e、酶解：将步骤d得到的牛皮胶原蛋白浆投入反应锅中加热至42℃，搅拌反应4.5h，得到酶解液；
f、灭酶：将步骤e得到的酶解液加热至88℃，灭酶18min，得到分子量为1000-4000道尔顿的小分子短肽的纯胶原蛋白液。
每份所述乳液稳定剂包括如下重量份的原料：单甘酯3份、蔗糖酯4份、海藻酸丙二醇酯3.5份、黄原胶3份、瓜尔豆胶4份、d-异抗坏血酸钠0.6份、磷酸三钠0.2份。
所述纯胶原蛋白奶的制备方法包括如下步骤：
A、纯胶原蛋白液的预处理：将纯胶原蛋白液经检测、过磅、收液、脱气、过滤和冷却处 理；
A1、检测：对纯胶原蛋白液的药物残留、脂肪含量、固体含量、胶原蛋白含量和胶原蛋白分子量分别进行检测和标准化；
A2、过磅：通过地秤对检测合格的纯胶原蛋白液进行称重计量；
A3、收液：将过磅后的纯胶原蛋白液进行通过管道进行收液；
A4、脱气：在收液过程中对管道内的纯胶原蛋白液进行脱气处理；
A5、过滤：在收液过程中对管道内的纯胶原蛋白液进行过滤；
A6、冷却：将收液后的纯胶原蛋白液降温到2℃进行冷却；
A7、贮存：将冷却后的纯胶原蛋白液放入奶仓中暂存，贮存时间小于12h。
B、纯胶原蛋白液的杀菌：将预处理后的纯胶原蛋白液进行巴氏杀菌处理，冷却；
B1、预热：将预处理后的纯胶原蛋白液加热至51℃进行预热；
B2、净液：除去预热后的纯胶原蛋白液中的杂质；
B3、闪蒸：将净液后的纯胶原蛋白液加热至66℃进行闪蒸；
B4、巴氏杀菌：将闪蒸后的纯胶原蛋白液在82℃温度下保温18s，进行巴氏杀菌；
B5、冷却：将巴氏杀菌后的纯胶原蛋白液冷却到6℃以下；
B6、贮存：将冷却后的纯胶原蛋白液在2℃温度下进行贮存。
C、纯胶原蛋白奶的混料：将杀菌冷却后的纯胶原蛋白液预热，按重量配比加入其余原料进行混合；
C1、预热：开启纯胶原蛋白液化料管线，将上述重量份的纯胶原蛋白液的一部分升温至56℃进行预热；
C2、化料：将上述重量份的乳液稳定剂、白砂糖、食盐、食用香精和饮用水通过加料器均匀的加到预热后的纯胶原蛋白液中，得到混合料；
C3、保温：将化料好的混合料通过保温管进行保温，保温时间为12min；
C4、过滤：将保温后的混合料通过双联过滤器进行过滤；
C5、均质：将过滤后的混合料进行均质处理，均质压力为175bar；
C6、混料：当均质后的混合料经过四向阀时，开启纯胶原蛋白液调奶线，混合料与纯胶原蛋白液的另一部分混合后进入半成品罐，并控制混合料与另一部分的纯胶原蛋白液的重量比为1:4.5，搅拌12min后取样检测，得到纯胶原蛋白奶；
C7、冷却：将混料好的纯胶原蛋白奶冷却到6℃以下；
C8、贮存：将冷却后的纯胶原蛋白奶进行贮存，贮存时间小于8h，贮存温度小于10℃。
D、纯胶原蛋白奶的杀菌：将混料好的纯胶原蛋白奶进行UHT杀菌处理，冷却。
D1、预热：将混料后的纯胶原蛋白奶加热至51℃进行预热；
D2、脱气：将预热后的纯胶原蛋白奶进行脱气处理；
D3、均质：将脱气处理后的纯胶原蛋白奶进行均质处理，均质压力为195bar，均质温度为71℃；
D4、UHT杀菌：将均质后的纯胶原蛋白奶在138℃温度下保温4.5s，进行UHT杀菌；
D5、贮存：将杀菌后的纯胶原蛋白奶在无菌罐中贮存，贮存时间小于48h，贮存温度小于30℃。
一种纯胶原蛋白奶粉的制备方法，包括如下步骤：
(1)纯胶原蛋白奶的真空浓缩：将纯胶原蛋白奶进行真空浓缩，得到的纯胶原蛋白奶的奶固体含量为48.5％；
(1.1)设备准备：设备运行过程中，供蒸汽压力控制在1.1MPa，热压泵的压力控制在0.5MPa；
(1.2)生产控制：采用三效顺流降膜式蒸发器进行真空浓缩；
一效加热温度74℃，分离室温度66℃，加热器真空度0.038MPa，分离室真空度0.050MPa；
二效加热温度64℃，分离室温度58℃，加热器真空度0.048MPa，分离室真空度0.064MPa；
三效加热温度58℃，分离室温度48℃，加热器真空度0.058MPa，分离室真空度0.080MPa，冷凝器真空度0.080MPa；
(1.3)检测：真空浓缩后得到的纯胶原蛋白奶的奶固体含量为48.5，奶浓度达到15Be′。
(2)纯胶原蛋白奶的一段干燥：将真空浓缩后的纯胶原蛋白奶进行喷雾干燥，得到的纯胶原蛋白奶粉的含水量为7.5％；
(2.1)设备消毒：开机前平衡槽内注入热水，对高压泵、循环管路和平衡槽进行清洗，热水温度保持在92℃，消毒12min；
(2.2)设备准备：喷雾干燥塔开机时依次开动引风机、鼓风机、流化床风机、罗茨风机、输粉器、吹粉阀，然后调整引风机风门，使干燥塔内呈负压状态，负压为-50Pa时，将流化床风机风门关到最小状态；
(2.3)喷雾干燥：真空浓缩后的纯胶原蛋白奶进入平衡槽后检测浓奶浓度为15Be′，温度为44℃时开始进料，逐渐增加高压泵压力并控制在8MPa之间，进风温度控制在175℃，排风温度控制在78℃，罗茨风机压力控制在0.02MPa；
(2.4)检测：喷雾干燥后得到的纯胶原蛋白奶粉的含水量为7.5％。
(3)纯胶原蛋白奶粉的二段干燥：将一段干燥后的纯胶原蛋白奶粉进行流化床干燥和冷却降温后，得到的纯胶原蛋白奶粉的含水量为3.5％；
(3.1)平衡压力：当纯胶原蛋白奶粉落入流化床时，通过调节流化床进风量和排风量来调节流化床内的压力，使其与干燥塔内的压力保持平衡；
(3.2)热风干燥：调整流化床内Ⅰ段、Ⅱ段、Ⅲ段的进风温度，依次为Ⅰ段62℃、Ⅱ段为 45℃、Ⅲ段21℃；
(3.3)检测：采用流化床进行干燥和冷却降温后，得到的纯胶原蛋白奶粉的含水量为3.5％。
(4)后处理：纯胶原蛋白奶粉的出粉、筛粉、晾；
(5)检验和包装。
实施例3
一种纯胶原蛋白奶粉，该纯胶原蛋白奶粉由纯胶原蛋白奶经浓缩、干燥制得，所述纯胶原蛋白奶由如下重量份的原料组成：纯胶原蛋白液45份、乳液稳定剂0.5份、白砂糖3份、食盐2份、食用香精0.2份、饮用水55份；所述纯胶原蛋白液为含小分子短肽的纯胶原蛋白液。
所述纯胶原蛋白液的制备方法包括如下步骤：
a、预处理：将50份羊皮依次经清洗、机械脱脂、切条、碱处理、一次漂洗、生物脱脂和二次漂洗处理；
a1、清洗：将50份检疫合格的和无药物残留的新鲜的羊皮投入不锈钢池内用饮用水解冻，清洗；
a2、机械脱脂：用羊皮脱毛机将步骤a1清洗后的羊皮进行脱毛处理，再用脱脂机将脱毛处理后的羊皮进行脱脂处理；
a3、切条：用羊皮切皮机将步骤a2脱脂处理后的羊皮切成宽度为2cm的条状羊皮；
a4、碱处理：将步骤a3切条后的羊皮投入双混搅拌机中，加入质量分数为0.5％的碳酸钠进行碱处理，搅拌混合5min；
a5、一次漂洗：将步骤a4碱处理后的羊皮加饮用水漂洗5min，将漂洗处理的水倒出，继续加饮用水漂洗，重复三次，直到羊皮没有异味和残留的碱味；
a6、生物脱脂：将步骤a5漂洗后的动物皮在温度为45℃、且含有重量百分含量为0.3％的脂肪酶的热水中脱脂4h；
a7、二次漂洗：将步骤a6生物脱脂后的动物皮用48℃热水进行漂洗处理；
b、水煮：将步骤a脱脂漂洗处理后的羊皮装入不锈钢吊篮中，用轨道吊车将装有羊皮的不锈钢吊篮投入盛有饮用水的夹层锅内，加热至95℃，水煮7min，直到羊皮七成熟，中间升起不锈钢吊篮两次；
c、混料：将50份饮用水加热至48℃，加入0.8份复合酶，投入带搅拌机的料桶中搅拌均匀，得到酶液；将步骤b装有羊皮的不锈钢吊篮从夹层锅中吊起，用轨道吊车送至绞肉机上方，打开不锈钢吊篮的底部后将羊皮投到绞肉机的料斗内，用直径为0.4cm的孔板将羊皮绞碎，得到羊皮粒；将绞碎后的羊皮粒直接掉入上述带搅拌机的料桶中，搅拌均匀，得到混合物；其中，所述复合酶是由胶原酶、胃蛋白酶、胰蛋白酶和风味蛋白酶以重量比1:1:1:2组成的混 合物；
d、研磨：将步骤c得到的混合物投入细度为80目的胶体磨进行第一次研磨后，再经细度为200目的胶体磨进行第二次研磨，得到正在酶解的羊皮胶原蛋白浆；
e、酶解：将步骤d得到的羊皮胶原蛋白浆投入反应锅中加热至45℃，搅拌反应4h，得到酶解液；
f、灭酶：将步骤e得到的酶解液加热至90℃，灭酶15min，得到分子量为1000-4000道尔顿的小分子短肽的纯胶原蛋白液。
每份所述乳液稳定剂包括如下重量份的原料：单甘酯3.5份、蔗糖酯5份、海藻酸丙二醇酯4份、黄原胶4.5份、瓜尔豆胶5.5份、d-异抗坏血酸钠0.65份、磷酸三钠0.3份。
所述纯胶原蛋白奶的制备方法包括如下步骤：
A、纯胶原蛋白液的预处理：将纯胶原蛋白液经检测、过磅、收液、脱气、过滤和冷却处理；
A1、检测：对纯胶原蛋白液的药物残留、脂肪含量、固体含量、胶原蛋白含量和胶原蛋白分子量分别进行检测和标准化；
A2、过磅：通过地秤对检测合格的纯胶原蛋白液进行称重计量；
A3、收液：将过磅后的纯胶原蛋白液进行通过管道进行收液；
A4、脱气：在收液过程中对管道内的纯胶原蛋白液进行脱气处理；
A5、过滤：在收液过程中对管道内的纯胶原蛋白液进行过滤；
A6、冷却：将收液后的纯胶原蛋白液降温到3℃进行冷却；
A7、贮存：将冷却后的纯胶原蛋白液放入奶仓中暂存，贮存时间小于12h。
B、纯胶原蛋白液的杀菌：将预处理后的纯胶原蛋白液进行巴氏杀菌处理，冷却；
B1、预热：将预处理后的纯胶原蛋白液加热至52℃进行预热；
B2、净液：除去预热后的纯胶原蛋白液中的杂质；
B3、闪蒸：将净液后的纯胶原蛋白液加热至68℃进行闪蒸；
B4、巴氏杀菌：将闪蒸后的纯胶原蛋白液在85℃温度下保温15s，进行巴氏杀菌；
B5、冷却：将巴氏杀菌后的纯胶原蛋白液冷却到6℃以下；
B6、贮存：将冷却后的纯胶原蛋白液在3℃温度下进行贮存。
C、纯胶原蛋白奶的混料：将杀菌冷却后的纯胶原蛋白液预热，按重量配比加入其余原料进行混合；
C1、预热：开启纯胶原蛋白液化料管线，将上述重量份的纯胶原蛋白液的一部分升温至57℃进行预热；
C2、化料：将上述重量份的乳液稳定剂、白砂糖、食盐、食用香精和饮用水通过加料器均匀的加到预热后的纯胶原蛋白液中，得到混合料；
C3、保温：将化料好的混合料通过保温管进行保温，保温时间为15min；
C4、过滤：将保温后的混合料通过双联过滤器进行过滤；
C5、均质：将过滤后的混合料进行均质处理，均质压力为180bar；
C6、混料：当均质后的混合料经过四向阀时，开启纯胶原蛋白液调奶线，混合料与纯胶原蛋白液的另一部分混合后进入半成品罐，并控制混合料与另一部分的纯胶原蛋白液的重量比为1:5，搅拌15min后取样检测，得到纯胶原蛋白奶；
C7、冷却：将混料好的纯胶原蛋白奶冷却到6℃以下；
C8、贮存：将冷却后的纯胶原蛋白奶进行贮存，贮存时间小于8h，贮存温度小于10℃。
D、纯胶原蛋白奶的杀菌：将混料好的纯胶原蛋白奶进行UHT杀菌处理，冷却。
D1、预热：将混料后的纯胶原蛋白奶加热至52℃进行预热；
D2、脱气：将预热后的纯胶原蛋白奶进行脱气处理；
D3、均质：将脱气处理后的纯胶原蛋白奶进行均质处理，均质压力为200bar，均质温度为72℃；
D4、UHT杀菌：将均质后的纯胶原蛋白奶在139℃温度下保温4s，进行UHT杀菌；
D5、贮存：将杀菌后的纯胶原蛋白奶在无菌罐中贮存，贮存时间小于48h，贮存温度小于30℃。
一种纯胶原蛋白奶粉的制备方法，包括如下步骤：
(1)纯胶原蛋白奶的真空浓缩：将纯胶原蛋白奶进行真空浓缩，得到的纯胶原蛋白奶的奶固体含量为49％；
(1.1)设备准备：设备运行过程中，供蒸汽压力控制在1.1MPa，热压泵的压力控制在0.5MPa；
(1.2)生产控制：采用三效顺流降膜式蒸发器进行真空浓缩；
一效加热温度78℃，分离室温度68℃，加热器真空度0.042MPa，分离室真空度0.052MPa；
二效加热温度68℃，分离室温度60℃，加热器真空度0.052MPa，分离室真空度0.068MPa；
三效加热温度62℃，分离室温度50℃，加热器真空度0.062MPa，分离室真空度0.082MPa，冷凝器真空度0.082MPa；
(1.3)检测：真空浓缩后得到的纯胶原蛋白奶的奶固体含量为49％，奶浓度达到18Be′。
(2.1)设备消毒：开机前平衡槽内注入热水，对高压泵、循环管路和平衡槽进行清洗，热水温度保持在95℃，消毒15min；
(2.2)设备准备：喷雾干燥塔开机时依次开动引风机、鼓风机、流化床风机、罗茨风机、输粉器、吹粉阀，然后调整引风机风门，使干燥塔内呈负压状态，负压为-50Pa时，将流化床风机风门关到最小状态；
(2.3)喷雾干燥：真空浓缩后的纯胶原蛋白奶进入平衡槽后检测浓奶浓度为18Be′，温度为48℃时开始进料，逐渐增加高压泵压力并控制在23MPa之间，进风温度控制在180℃，排风温度控制在82℃，罗茨风机压力控制在0.01MPa；
(2.4)检测：喷雾干燥后得到的纯胶原蛋白奶粉的含水量为7％。
(2)纯胶原蛋白奶的一段干燥：将真空浓缩后的纯胶原蛋白奶进行喷雾干燥，得到的纯胶原蛋白奶粉的含水量为7.5％；
(3)纯胶原蛋白奶粉的二段干燥：将一段干燥后的纯胶原蛋白奶粉进行流化床干燥和冷却降温后，得到的纯胶原蛋白奶粉的含水量为4％；
(3.1)平衡压力：当纯胶原蛋白奶粉落入流化床时，通过调节流化床进风量和排风量来调节流化床内的压力，使其与干燥塔内的压力保持平衡；
(3.2)热风干燥：调整流化床内Ⅰ段、Ⅱ段、Ⅲ段的进风温度，依次为Ⅰ段65℃、Ⅱ段为45℃、Ⅲ段22℃；
(3.3)检测：采用流化床进行干燥和冷却降温后，得到的纯胶原蛋白奶粉的含水量为3％-5％。
(4)后处理：纯胶原蛋白奶粉的出粉、筛粉、晾；
(5)检验和包装。
实施例4
一种纯胶原蛋白奶粉，该纯胶原蛋白奶粉由纯胶原蛋白奶经浓缩、干燥制得，所述纯胶原蛋白奶由如下重量份的原料组成：纯胶原蛋白液60份、乳液稳定剂0.8份、白砂糖4份、食盐2.5份、食用香精0.4份、饮用水70份；所述纯胶原蛋白液为含小分子短肽的纯胶原蛋白液。
所述纯胶原蛋白液的制备方法包括如下步骤：
a、预处理：将55份马皮依次经清洗、机械脱脂、切条、碱处理、一次漂洗、生物脱脂和二次漂洗处理；
a1、清洗：将55份检疫合格的和无药物残留的新鲜的马皮投入不锈钢池内用饮用水解冻，清洗；
a2、机械脱脂：用马皮脱毛机将步骤a1清洗后的马皮进行脱毛处理，再用脱脂机将脱毛处理后的马皮进行脱脂处理；
a3、切条：用马皮切皮机将步骤a2脱脂处理后的马皮切成宽度为2.5cm的条状马皮；
a4、碱处理：将步骤a3切条后的马皮投入双混搅拌机中，加入质量分数为0.6％的碳酸钠进行碱处理，搅拌混合6min；
a5、一次漂洗：将步骤a4碱处理后的马皮加饮用水漂洗6min，将漂洗处理的水倒出，继续加饮用水漂洗，重复三次，直到马皮没有异味和残留的碱味；
a6、生物脱脂：将步骤a5漂洗后的动物皮在温度为48℃、且含有重量百分含量为0.4％的脂肪酶的热水中脱脂4.5h；
a7、二次漂洗：将步骤a6生物脱脂后的动物皮用52℃热水进行漂洗处理；
b、水煮：将步骤a脱脂漂洗处理后的马皮装入不锈钢吊篮中，用轨道吊车将装有马皮的不锈钢吊篮投入盛有饮用水的夹层锅内，加热至98℃，水煮6min，直到马皮七成熟，中间升起不锈钢吊篮两次；
c、混料：将55份饮用水加热至50℃，加入1.0份复合酶，投入带搅拌机的料桶中搅拌均匀，得到酶液；将步骤b装有马皮的不锈钢吊篮从夹层锅中吊起，用轨道吊车送至绞肉机上方，打开不锈钢吊篮的底部后将马皮投到绞肉机的料斗内，用直径为0.45cm的孔板将马皮绞碎，得到马皮粒；将绞碎后的马皮粒直接掉入上述带搅拌机的料桶中，搅拌均匀，得到混合物；其中，所述复合酶是由胶原酶、胃蛋白酶、胰蛋白酶和风味蛋白酶以重量比1.2:1:1.1:2.2组成的混合物；
d、研磨：将步骤c得到的混合物投入细度为80目的胶体磨进行第一次研磨后，再经细度为200目的胶体磨进行第二次研磨，得到正在酶解的马皮胶原蛋白浆；
e、酶解：将步骤d得到的马皮胶原蛋白浆投入反应锅中加热至48℃，搅拌反应3.5h，得到酶解液；
f、灭酶：将步骤e得到的酶解液加热至92℃，灭酶12min，得到分子量为1000-4000道尔顿的小分子短肽的纯胶原蛋白液。
每份所述乳液稳定剂包括如下重量份的原料：单甘酯4份、蔗糖酯6份、海藻酸丙二醇酯4.5份、黄原胶6份、瓜尔豆胶7份、d-异抗坏血酸钠0.7份、磷酸三钠0.4份。
所述纯胶原蛋白奶的制备方法包括如下步骤：
A、纯胶原蛋白液的预处理：将纯胶原蛋白液经检测、过磅、收液、脱气、过滤和冷却处理；
A1、检测：对纯胶原蛋白液的药物残留、脂肪含量、固体含量、胶原蛋白含量和胶原蛋白分子量分别进行检测和标准化；
A2、过磅：通过地秤对检测合格的纯胶原蛋白液进行称重计量；
A3、收液：将过磅后的纯胶原蛋白液进行通过管道进行收液；
A4、脱气：在收液过程中对管道内的纯胶原蛋白液进行脱气处理；
A5、过滤：在收液过程中对管道内的纯胶原蛋白液进行过滤；
A6、冷却：将收液后的纯胶原蛋白液降温到5℃进行冷却；
A7、贮存：将冷却后的纯胶原蛋白液放入奶仓中暂存，贮存时间小于12h。
B、纯胶原蛋白液的杀菌：将预处理后的纯胶原蛋白液进行巴氏杀菌处理，冷却；
B1、预热：将预处理后的纯胶原蛋白液加热至54℃进行预热；
B2、净液：除去预热后的纯胶原蛋白液中的杂质；
B3、闪蒸：将净液后的纯胶原蛋白液加热至69℃进行闪蒸；
B4、巴氏杀菌：将闪蒸后的纯胶原蛋白液在88℃温度下保温12s，进行巴氏杀菌；
B5、冷却：将巴氏杀菌后的纯胶原蛋白液冷却到6℃以下；
B6、贮存：将冷却后的纯胶原蛋白液在5℃温度下进行贮存。
C、纯胶原蛋白奶的混料：将杀菌冷却后的纯胶原蛋白液预热，按重量配比加入其余原料进行混合；
C1、预热：开启纯胶原蛋白液化料管线，将上述重量份的纯胶原蛋白液的一部分升温至59℃进行预热；
C2、化料：将上述重量份的乳液稳定剂、白砂糖、食盐、食用香精和饮用水通过加料器均匀的加到预热后的纯胶原蛋白液中，得到混合料；
C3、保温：将化料好的混合料通过保温管进行保温，保温时间为18min；
C4、过滤：将保温后的混合料通过双联过滤器进行过滤；
C5、均质：将过滤后的混合料进行均质处理，均质压力为185bar；
C6、混料：当均质后的混合料经过四向阀时，开启纯胶原蛋白液调奶线，混合料与纯胶原蛋白液的另一部分混合后进入半成品罐，并控制混合料与另一部分的纯胶原蛋白液的重量比为1:5.5，搅拌18min后取样检测，得到纯胶原蛋白奶；
C7、冷却：将混料好的纯胶原蛋白奶冷却到6℃以下；
C8、贮存：将冷却后的纯胶原蛋白奶进行贮存，贮存时间小于8h，贮存温度小于10℃。
D、纯胶原蛋白奶的杀菌：将混料好的纯胶原蛋白奶进行UHT杀菌处理，冷却。
D1、预热：将混料后的纯胶原蛋白奶加热至54℃进行预热；
D2、脱气：将预热后的纯胶原蛋白奶进行脱气处理；
D3、均质：将脱气处理后的纯胶原蛋白奶进行均质处理，均质压力为205bar，均质温度为74℃；
D4、UHT杀菌：将均质后的纯胶原蛋白奶在140℃温度下保温3.5s，进行UHT杀菌；
D5、贮存：将杀菌后的纯胶原蛋白奶在无菌罐中贮存，贮存时间小于48h，贮存温度小于30℃。
一种纯胶原蛋白奶粉的制备方法，包括如下步骤：
(1)纯胶原蛋白奶的真空浓缩：将纯胶原蛋白奶进行真空浓缩，得到的纯胶原蛋白奶的奶固体含量为49.5％；
(1.1)设备准备：设备运行过程中，供蒸汽压力控制在1.1MPa，热压泵的压力控制在0.5MPa；
(1.2)生产控制：采用三效顺流降膜式蒸发器进行真空浓缩；
一效加热温度80℃，分离室温度72℃，加热器真空度0.046MPa，分离室真空度0.064MPa；
二效加热温度72℃，分离室温度62℃，加热器真空度0.056MPa，分离室真空度0.072MPa；
三效加热温度64℃，分离室温度52℃，加热器真空度0.066MPa，分离室真空度0.084MPa，冷凝器真空度0.084MPa；
(1.3)检测：真空浓缩后得到的纯胶原蛋白奶的奶固体含量为49.5％，奶浓度达到22Be′。
(2)纯胶原蛋白奶的一段干燥：将真空浓缩后的纯胶原蛋白奶进行喷雾干燥，得到的纯胶原蛋白奶粉的含水量为7.5％；
(2.1)设备消毒：开机前平衡槽内注入热水，对高压泵、循环管路和平衡槽进行清洗，热水温度保持在98℃，消毒18min；
(2.2)设备准备：喷雾干燥塔开机时依次开动引风机、鼓风机、流化床风机、罗茨风机、输粉器、吹粉阀，然后调整引风机风门，使干燥塔内呈负压状态，负压为-30Pa时，将流化床风机风门关到最小状态；
(2.3)喷雾干燥：真空浓缩后的纯胶原蛋白奶进入平衡槽后检测浓奶浓度为18Be′，温度为52℃时开始进料，逐渐增加高压泵压力并控制在24MPa之间，进风温度控制在185℃，排风温度控制在86℃，罗茨风机压力控制在0.02MPa；
(2.4)检测：喷雾干燥后得到的纯胶原蛋白奶粉的含水量为7.5％。
(3)纯胶原蛋白奶粉的二段干燥：将一段干燥后的纯胶原蛋白奶粉进行流化床干燥和冷却降温后，得到的纯胶原蛋白奶粉的含水量为4.5％；
(3.1)平衡压力：当纯胶原蛋白奶粉落入流化床时，通过调节流化床进风量和排风量来调节流化床内的压力，使其与干燥塔内的压力保持平衡；
(3.2)热风干燥：调整流化床内Ⅰ段、Ⅱ段、Ⅲ段的进风温度，依次为Ⅰ段68℃、Ⅱ段为55℃、Ⅲ段23℃；
(3.3)检测：采用流化床进行干燥和冷却降温后，得到的纯胶原蛋白奶粉的含水量为4.5％。
(4)后处理：纯胶原蛋白奶粉的出粉、筛粉、晾；
(5)检验和包装。
实施例5
一种纯胶原蛋白奶粉，该纯胶原蛋白奶粉由纯胶原蛋白奶经浓缩、干燥制得，所述纯胶原蛋白奶由如下重量份的原料组成：纯胶原蛋白液80份、乳液稳定剂1份、白砂糖05份、食盐03份、食用香精0.5份、饮用水90份；所述纯胶原蛋白液为含小分子短肽的纯胶原蛋白液。
所述纯胶原蛋白液的制备方法包括如下步骤：
a、预处理：将60份驴皮依次经清洗、机械脱脂、切条、碱处理、一次漂洗、生物脱脂和二次漂洗处理；
a1、清洗：将60份检疫合格的和无药物残留的新鲜的驴皮投入不锈钢池内用饮用水解冻，清洗；
a2、机械脱脂：用驴皮脱毛机将步骤a1清洗后的驴皮进行脱毛处理，再用脱脂机将脱毛处理后的驴皮进行脱脂处理；
a3、切条：用驴皮切皮机将步骤a2脱脂处理后的驴皮切成宽度为3cm的条状驴皮；
a4、碱处理：将步骤a3切条后的驴皮投入双混搅拌机中，加入质量分数为0.7％的碳酸钠进行碱处理，搅拌混合7min；
a5、一次漂洗：将步骤a4碱处理后的驴皮加饮用水漂洗7min，将漂洗处理的水倒出，继续加饮用水漂洗，重复三次，直到驴皮没有异味和残留的碱味；
a6、生物脱脂：将步骤a5漂洗后的动物皮在温度为50℃、且含有重量百分含量为0.5％的脂肪酶的热水中脱脂5h；
a7、二次漂洗：将步骤a6生物脱脂后的动物皮用55℃热水进行漂洗处理；
b、水煮：将步骤a脱脂漂洗处理后的驴皮装入不锈钢吊篮中，用轨道吊车将装有驴皮的不锈钢吊篮投入盛有饮用水的夹层锅内，加热至100℃，水煮5min，直到驴皮七成熟，中间升起不锈钢吊篮两次；
c、混料：将60份饮用水加热至55℃，加入1.2份复合酶，投入带搅拌机的料桶中搅拌均匀，得到酶液；将步骤b装有驴皮的不锈钢吊篮从夹层锅中吊起，用轨道吊车送至绞肉机上方，打开不锈钢吊篮的底部后将驴皮投到绞肉机的料斗内，用直径为0.5cm的孔板将驴皮绞碎，得到驴皮粒；将绞碎后的驴皮粒直接掉入上述带搅拌机的料桶中，搅拌均匀，得到混合物；其中，所述复合酶是由胶原酶、胃蛋白酶、胰蛋白酶和风味蛋白酶以重量比1.5:1:1.2:2.5组成的混合物；
d、研磨：将步骤c得到的混合物投入细度为80目的胶体磨进行第一次研磨后，再经细度为200目的胶体磨进行第二次研磨，得到正在酶解的驴皮胶原蛋白浆；
e、酶解：将步骤d得到的驴皮胶原蛋白浆投入反应锅中加热至50℃，搅拌反应3h，得到酶解液；
f、灭酶：将步骤e得到的酶解液加热至95℃，灭酶10min，分子量为1000-4000道尔顿的小分子短肽的纯胶原蛋白液。
每份所述乳液稳定剂包括如下重量份的原料：单甘酯5份、蔗糖酯7份、海藻酸丙二醇酯5份、黄原胶7份、瓜尔豆胶9份、d-异抗坏血酸钠0.8份、磷酸三钠0.5份。
所述纯胶原蛋白奶的制备方法包括如下步骤：
A、纯胶原蛋白液的预处理：将纯胶原蛋白液经检测、过磅、收液、脱气、过滤和冷却处理；
A1、检测：对纯胶原蛋白液的药物残留、脂肪含量、固体含量、胶原蛋白含量和胶原蛋白分子量分别进行检测和标准化；
A2、过磅：通过地秤对检测合格的纯胶原蛋白液进行称重计量；
A3、收液：将过磅后的纯胶原蛋白液进行通过管道进行收液；
A4、脱气：在收液过程中对管道内的纯胶原蛋白液进行脱气处理；
A5、过滤：在收液过程中对管道内的纯胶原蛋白液进行过滤；
A6、冷却：将收液后的纯胶原蛋白液降温到6℃进行冷却；
A7、贮存：将冷却后的纯胶原蛋白液放入奶仓中暂存，贮存时间小于12h。
B、纯胶原蛋白液的杀菌：将预处理后的纯胶原蛋白液进行巴氏杀菌处理，冷却；
B1、预热：将预处理后的纯胶原蛋白液加热至55℃进行预热；
B2、净液：除去预热后的纯胶原蛋白液中的杂质；
B3、闪蒸：将净液后的纯胶原蛋白液加热至70℃进行闪蒸；
B4、巴氏杀菌：将闪蒸后的纯胶原蛋白液在90℃温度下保温10s，进行巴氏杀菌；
B5、冷却：将巴氏杀菌后的纯胶原蛋白液冷却到6℃以下；
B6、贮存：将冷却后的纯胶原蛋白液在6℃温度下进行贮存。
C、纯胶原蛋白奶的混料：将杀菌冷却后的纯胶原蛋白液预热，按重量配比加入其余原料进行混合；
C1、预热：开启纯胶原蛋白液化料管线，将上述重量份的纯胶原蛋白液的一部分升温至60℃进行预热；
C2、化料：将上述重量份的乳液稳定剂、白砂糖、食盐、食用香精和饮用水通过加料器均匀的加到预热后的纯胶原蛋白液中，得到混合料；
C3、保温：将化料好的混合料通过保温管进行保温，保温时间为20min；
C4、过滤：将保温后的混合料通过双联过滤器进行过滤；
C5、均质：将过滤后的混合料进行均质处理，均质压力为190bar；
C6、混料：当均质后的混合料经过四向阀时，开启纯胶原蛋白液调奶线，混合料与纯胶原蛋白液的另一部分混合后进入半成品罐，并控制混合料与另一部分的纯胶原蛋白液的重量比为1:6，搅拌20min后取样检测，得到纯胶原蛋白奶；
C7、冷却：将混料好的纯胶原蛋白奶冷却到6℃以下；
C8、贮存：将冷却后的纯胶原蛋白奶进行贮存，贮存时间小于8h，贮存温度小于10℃。
D、纯胶原蛋白奶的杀菌：将混料好的纯胶原蛋白奶进行UHT杀菌处理，冷却。
D1、预热：将混料后的纯胶原蛋白奶加热至55℃进行预热；
D2、脱气：将预热后的纯胶原蛋白奶进行脱气处理；
D3、均质：将脱气处理后的纯胶原蛋白奶进行均质处理，均质压力为210bar，均质温度为75℃；
D4、UHT杀菌：将均质后的纯胶原蛋白奶在142℃温度下保温3s，进行UHT杀菌；
D5、贮存：将杀菌后的纯胶原蛋白奶在无菌罐中贮存，贮存时间小于48h，贮存温度小于30℃。
一种纯胶原蛋白奶粉的制备方法，包括如下步骤：
(1)纯胶原蛋白奶的真空浓缩：将纯胶原蛋白奶进行真空浓缩，得到的纯胶原蛋白奶的奶固体含量为50％；
(1.1)设备准备：设备运行过程中，供蒸汽压力控制在1.2MPa，热压泵的压力控制在0.6MPa；
(1.2)生产控制：采用三效顺流降膜式蒸发器进行真空浓缩；
一效加热温度83℃，分离室温度75℃，加热器真空度0.050MPa，分离室真空度0.068MPa；
二效加热温度75℃，分离室温度65℃，加热器真空度0.060MPa，分离室真空度0.075MPa；
三效加热温度68℃，分离室温度55℃，加热器真空度0.070MPa，分离室真空度0.085MPa，冷凝器真空度0.085MPa；
(1.3)检测：真空浓缩后得到的纯胶原蛋白奶的奶固体含量为50％，奶浓度达到25Be′。
(2)纯胶原蛋白奶的一段干燥：将真空浓缩后的纯胶原蛋白奶进行喷雾干燥，得到的纯胶原蛋白奶粉的含水量为8％；
(2.1)设备消毒：开机前平衡槽内注入热水，对高压泵、循环管路和平衡槽进行清洗，热水温度保持在100℃，消毒20min；
(2.2)设备准备：喷雾干燥塔开机时依次开动引风机、鼓风机、流化床风机、罗茨风机、输粉器、吹粉阀，然后调整引风机风门，使干燥塔内呈负压状态，负压为-20Pa时，将流化床风机风门关到最小状态；
(2.3)喷雾干燥：真空浓缩后的纯胶原蛋白奶进入平衡槽后检测浓奶浓度为25Be′，温度为55℃时开始进料，逐渐增加高压泵压力并控制在18MPa之间，进风温度控制在195℃，排风温度控制在90℃，罗茨风机压力控制在0.01MPa；
(2.4)检测：喷雾干燥后得到的纯胶原蛋白奶粉的含水量为8％。
(3)纯胶原蛋白奶粉的二段干燥：将一段干燥后的纯胶原蛋白奶粉进行流化床干燥和冷却降温后，得到的纯胶原蛋白奶粉的含水量为5％；
(3.1)平衡压力：当纯胶原蛋白奶粉落入流化床时，通过调节流化床进风量和排风量来调 节流化床内的压力，使其与干燥塔内的压力保持平衡；
(3.2)热风干燥：调整流化床内Ⅰ段、Ⅱ段、Ⅲ段的进风温度，依次为Ⅰ段70℃、Ⅱ段为60℃、Ⅲ段24℃；
(3.3)检测：采用流化床进行干燥和冷却降温后，得到的纯胶原蛋白奶粉的含水量为5％。
(4)后处理：纯胶原蛋白奶粉的出粉、筛粉、晾；
(5)检验和包装。
实施例1-5制得的纯胶原蛋白奶粉的检测报告如表1所示：
表1
Figure PCTCN2017101743-appb-000001
从上表可以看出，本发明的纯胶原蛋白奶粉营养全面，无异味，分子量在1000-4000道尔顿的小分子短肽含量达到98％以上，分子量小，人体容易吸收，吸收率达100％；且细菌、真菌和致病菌含量极低，绿色环保，可用于补充和平衡人体的胶原蛋白流失。
上述实施例为本发明较佳的实现方案，除此之外，本发明还可以其它方式实现，在不脱离本发明构思的前提下任何显而易见的替换均在本发明的保护范围之内。

Claims (10)

  1. 一种纯胶原蛋白奶粉，其特征在于：该纯胶原蛋白奶粉由纯胶原蛋白奶经浓缩、干燥制得，所述纯胶原蛋白奶由如下重量份的原料组成：
    Figure PCTCN2017101743-appb-100001
    所述纯胶原蛋白液为含小分子短肽的纯胶原蛋白液。
  2. 根据权利要求1所述的一种纯胶原蛋白奶粉，其特征在于：所述纯胶原蛋白液的制备方法包括如下步骤：
    a、预处理：将40-60份的动物皮依次经清洗、机械脱脂、切条、碱处理、一次漂洗、生物脱脂和二次漂洗处理；
    b、水煮：将步骤a脱脂漂洗处理后的动物皮放入水中加热至90-100℃，水煮5-10min；
    c、混料：将40-60份的饮用水加热至40-55℃，加入0.1-1.2份的复合酶，搅拌均匀，得到酶液；将步骤b水煮处理后的动物皮绞碎，并投入上述酶液中，搅拌均匀，得到混合物；其中，所述复合酶是由胶原酶、胃蛋白酶、胰蛋白酶和风味蛋白酶组成的混合物；
    d、研磨：将步骤c得到的混合物进行研磨处理，得到动物皮胶原蛋白浆；
    e、酶解：将步骤d得到的动物皮胶原蛋白浆加热至38-50℃，搅拌反应3-5h，得到酶解液；
    f、灭酶：将步骤e得到的酶解液加热至85-95℃，灭酶10-20min，得到含小分子短肽的纯胶原蛋白液。
  3. 根据权利要求2所述的一种纯胶原蛋白奶粉，其特征在于：所述步骤a具体包括如下步骤：
    a1、清洗：将40-60份的检疫合格和无药物残留的新鲜的动物皮投入不锈钢池内用饮用水解冻，清洗；
    a2、机械脱脂：用动物皮脱毛机将步骤a1清洗后的动物皮进行脱毛处理，再用脱脂机将脱毛处理后的动物皮进行脱脂处理；
    a3、切条：用动物皮切皮机将步骤a2脱脂处理后的动物皮切成宽度为1-3cm的条状动物皮；
    a4、碱处理：将步骤a3切条后的动物皮投入双混搅拌机中，加入质量分数为0.3％-0.7％的碳酸钠进行碱处理，搅拌混合3-7min；
    a5、一次漂洗：将步骤a4碱处理后的动物皮加饮用水漂洗3-7min，将漂洗处理的水倒出，继续加饮用水漂洗，重复三次，直到动物皮没有异味和残留的碱味；
    a6、生物脱脂：将步骤a5漂洗后的动物皮在温度为38-50℃、且含有重量百分含量为0.1％-0.5％的脂肪酶的热水中脱脂3-5h；
    a7、二次漂洗：将步骤a6生物脱脂后的动物皮用38-55℃热水进行漂洗处理；
    所述步骤b具体为：将步骤a脱脂漂洗处理后的动物皮装入不锈钢吊篮中，用轨道吊车将装有动物皮的不锈钢吊篮投入盛有饮用水的夹层锅内，加热至90-100℃，水煮5-10min，直到动物皮七成熟，中间升起不锈钢吊篮两次；
    所述步骤c具体为：将上述重量份的饮用水加热至40-55℃，加入上述重量份的复合酶，投入带搅拌机的料桶中搅拌均匀，得到酶液；将步骤b装有动物皮的不锈钢吊篮从夹层锅中吊起，用轨道吊车送至绞肉机上方，打开不锈钢吊篮的底部后将动物皮投到绞肉机的料斗内，用直径为0.3-0.5cm的孔板将动物皮绞碎，得到动物皮粒；将绞碎后的动物皮粒直接掉入上述带搅拌机的料桶中，搅拌均匀，得到混合物；
    所述步骤d具体为：将步骤c得到的混合物投入细度为80目的胶体磨进行第一次研磨后，再经细度为200目的胶体磨进行第二次研磨，得到正在酶解的动物皮胶原蛋白浆。
  4. 根据权利要求1所述的一种纯胶原蛋白奶粉，其特征在于：每份所述乳液稳定剂包括如下重量份的原料：
    Figure PCTCN2017101743-appb-100002
  5. 根据权利要求1所述的一种纯胶原蛋白奶粉，其特征在于：所述纯胶原蛋白奶的制备方法包括如下步骤：
    A、纯胶原蛋白液的预处理：将纯胶原蛋白液经检测、过磅、收液、脱气、过滤和冷却处理；
    B、纯胶原蛋白液的杀菌：将预处理后的纯胶原蛋白液进行巴氏杀菌处理，冷却；
    C、纯胶原蛋白奶的混料：将杀菌冷却后的纯胶原蛋白液预热，按重量配比加入其余原料进 行混合；
    D、纯胶原蛋白奶的杀菌：将混料好的纯胶原蛋白奶进行UHT杀菌处理，冷却。
  6. 根据权利要求5所述的一种纯胶原蛋白奶粉，其特征在于：所述步骤A具体包括如下步骤：
    A1、检测：对纯胶原蛋白液的药物残留、脂肪含量、固体含量、胶原蛋白含量和胶原蛋白分子量分别进行检测和标准化；
    A2、过磅：通过地秤对检测合格的纯胶原蛋白液进行称重计量；
    A3、收液：将过磅后的纯胶原蛋白液进行通过管道进行收液；
    A4、脱气：在收液过程中对管道内的纯胶原蛋白液进行脱气处理；
    A5、过滤：在收液过程中对管道内的纯胶原蛋白液进行过滤；
    A6、冷却：将收液后的纯胶原蛋白液降温到1-6℃进行冷却；
    A7、贮存：将冷却后的纯胶原蛋白液放入奶仓中暂存，贮存时间小于12h；
    所述步骤B具体包括如下步骤：
    B1、预热：将预处理后的纯胶原蛋白液加热至50-55℃进行预热；
    B2、净液：除去预热后的纯胶原蛋白液中的杂质；
    B3、闪蒸：将净液后的纯胶原蛋白液加热至65-70℃进行闪蒸；
    B4、巴氏杀菌：将闪蒸后的纯胶原蛋白液在80-90℃温度下保温10-20s，进行巴氏杀菌；
    B5、冷却：将巴氏杀菌后的纯胶原蛋白液冷却到6℃以下；
    B6、贮存：将冷却后的纯胶原蛋白液在1-6℃温度下进行贮存；
    所述步骤C具体包括如下步骤：
    C1、预热：开启纯胶原蛋白液化料管线，将上述重量份的纯胶原蛋白液的一部分升温至55-60℃进行预热；
    C2、化料：将上述重量份的乳液稳定剂、白砂糖、食盐、食用香精和饮用水通过加料器均匀的加到预热后的纯胶原蛋白液中，得到混合料；
    C3、保温：将化料好的混合料通过保温管进行保温，保温时间为10-20min；
    C4、过滤：将保温后的混合料通过双联过滤器进行过滤；
    C5、均质：将过滤后的混合料进行均质处理，均质压力为170-190bar；
    C6、混料：当均质后的混合料经过四向阀时，开启纯胶原蛋白液调奶线，混合料与纯胶原蛋白液的另一部分混合后进入半成品罐，并控制混合料与另一部分的纯胶原蛋白液的重量比为1:4-6，搅拌10-20min后取样检测，得到纯胶原蛋白奶；
    C7、冷却：将混料好的纯胶原蛋白奶冷却到6℃以下；
    C8、贮存：将冷却后的纯胶原蛋白奶进行贮存，贮存时间小于8h，贮存温度小于10℃；
    所述步骤D具体包括如下步骤：
    D1、预热：将混料后的纯胶原蛋白奶加热至50-55℃进行预热；
    D2、脱气：将预热后的纯胶原蛋白奶进行脱气处理；
    D3、均质：将脱气处理后的纯胶原蛋白奶进行均质处理，均质压力为190-210bar，均质温度为70-75℃；
    D4、UHT杀菌：将均质后的纯胶原蛋白奶在136-142℃温度下保温3-5s，进行UHT杀菌；
    D5、贮存：将杀菌后的纯胶原蛋白奶在无菌罐中贮存，贮存时间小于48h，贮存温度小于30℃。
  7. 如权利要求1-6任一项所述的一种纯胶原蛋白奶粉的制备方法，其特征在于：包括如下步骤：
    (1)纯胶原蛋白奶的真空浓缩：将纯胶原蛋白奶进行真空浓缩，得到的纯胶原蛋白奶的奶固体含量为48％-50％；
    (2)纯胶原蛋白奶的一段干燥：将真空浓缩后的纯胶原蛋白奶进行喷雾干燥，得到的纯胶原蛋白奶粉的含水量为7％-8％；
    (3)纯胶原蛋白奶粉的二段干燥：将一段干燥后的纯胶原蛋白奶粉进行流化床干燥和冷却降温后，得到的纯胶原蛋白奶粉的含水量为3％-5％；
    (4)后处理：纯胶原蛋白奶粉的出粉、筛粉、晾；
    (5)检验和包装。
  8. 根据权利要求7所述的一种纯胶原蛋白奶粉的制备方法，其特征在于：所述步骤(1)具体包括如下步骤：
    (1.1)设备准备：设备运行过程中，供蒸汽压力控制在1.0-1.2MPa，热压泵的压力控制在0.4-0.6MPa；
    (1.2)生产控制：采用三效顺流降膜式蒸发器进行真空浓缩；
    一效加热温度70-83℃，分离室温度63-75℃，加热器真空度0.035-0.050MPa，分离室真空度0.045-0.068MPa；
    二效加热温度60-75℃，分离室温度55-65℃，加热器真空度0.045-0.060MPa，分离室真空度0.060-0.075MPa；
    三效加热温度55-68℃，分离室温度45-55℃，加热器真空度0.055-0.070MPa，分离室真 空度0.078-0.085MPa，冷凝器真空度0.078-0.085MPa；
    (1.3)检测：真空浓缩后得到的纯胶原蛋白奶的奶固体含量为48％-50％，奶浓度达到12-25Be′。
  9. 根据权利要求7所述的一种纯胶原蛋白奶粉的制备方法，其特征在于：所述步骤(2)具体包括如下步骤：
    (2.1)设备消毒：开机前平衡槽内注入热水，对高压泵、循环管路和平衡槽进行清洗，热水温度保持在90-100℃，消毒10-20min；
    (2.2)设备准备：喷雾干燥塔开机时依次开动引风机、鼓风机、流化床风机、罗茨风机、输粉器、吹粉阀，然后调整引风机风门，使干燥塔内呈负压状态，负压为-60～20Pa时，将流化床风机风门关到最小状态；
    (2.3)喷雾干燥：真空浓缩后的纯胶原蛋白奶进入平衡槽后检测浓奶浓度为12-25Be′，温度为40-55℃时开始进料，逐渐增加高压泵压力并控制在5-18MPa之间，进风温度控制在165-195℃，排风温度控制在75-90℃，罗茨风机压力控制在0.01-0.02MPa；
    (2.4)检测：喷雾干燥后得到的纯胶原蛋白奶粉的含水量为7％-8％。
  10. 根据权利要求7所述的一种纯胶原蛋白奶粉的制备方法，其特征在于：所述步骤(3)具体包括如下步骤：
    (3.1)平衡压力：当纯胶原蛋白奶粉落入流化床时，通过调节流化床进风量和排风量来调节流化床内的压力，使其与干燥塔内的压力保持平衡；
    (3.2)热风干燥：调整流化床内Ⅰ段、Ⅱ段、Ⅲ段的进风温度，依次为Ⅰ段60-70℃、Ⅱ段为40-60℃、Ⅲ段≤25℃；
    (3.3)检测：采用流化床进行干燥和冷却降温后，得到的纯胶原蛋白奶粉的含水量为3％-5％。
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CN117232928A (zh) * 2023-11-07 2023-12-15 中检科(北京)测试认证有限公司 一种含有香兰素的乳粉基质标准样品及其制备方法
CN117232928B (zh) * 2023-11-07 2024-03-08 中检科(北京)测试认证有限公司 一种含有香兰素的乳粉基质标准样品及其制备方法

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