LT5757B - Process and installation for the production of milk proteins dietary supplement - Google Patents

Abstract

The present invention relates to the products containing large amount of milk proteins that positively affects human's health and, in particular, to the process for isolating milk proteins. The invention may be used in food industry. According to the invention claimed the milk protein supplement is produced of milk proteins, in particular, of whey protein and/or casein that are isolated from natural skimmed milk by means of membrane technology without using high temperature. Skimmed milk passes microfiltration - the Bactocatch system with membranes form 4 to 0.02 mum at the temperature 24-35 oC and pressure <2 bar and is collected in heating container to reach the temperature up to 55.7-57.7 oC and keeping it until the test on alkaline phosphatase is negative. The milk is cooled down to 50-55 oC and the microfiltration takes place at the temperature of 24-55 oC and pressure <2 bar. The permeate of microfiltration that consists of whey protein is directed to the ultrafiltration installation wit

Description

The present invention relates to products containing high levels of milk protein which have a positive effect on human health, and more particularly to a process for obtaining milk protein. The invention can be used in the food industry.

Currently, the variety of protein dietary supplements is high. The difference between them is not only in taste as it seems to the inexperienced user. The raw materials from which these supplements are made and the way in which they are made are of great importance, since the processing of the raw materials depends on the final value of the protein.

Protein milk beverages known in the art are described in patents LT 4900 and LT 5286.

However, they have the disadvantage that they use lactic acid or other organic acids as well as bifidobacteria to precipitate the milk protein.

The method of the present invention is a natural combination of membrane technology and low temperatures to obtain milk proteins of high purity and intact molecular structure.

According to the present invention, milk proteins used in the production of a protein nutritional supplement, in particular whey protein and / or casein, are isolated from natural skim milk by membrane technology and without using high temperatures in the production process.

The production scheme is shown in Figs. 1.

Cow's milk delivered to the milk processing plant (Block No. 1) is cooled to 4 ° C and stored in raw material storage tanks. At the start of production, the milk enters the separation unit # 2, where, after heating the milk to a temperature of 32-47 ° C, the milk fat is separated according to the production requirement from 40% to 60% fat, where the milk fat - cream is directed to block 4 - cream intermediate capacity. The skimmed milk is stored in the intermediate container No.3. The skim milk is fed into microfiltration, the Bactocatch System (No. 5), which uses membranes of 4 - 0.02 µm at 24 -55 ° C and pressures <2 bar. The skim milk, after bacterial purification using Bactocatch technology, enters the heat exchanger (block # 10) and is heated to 55.7-57.7 ° C with retention until the alkaline phosphatase sample becomes negative. After this operation, cool to 50-55 ° C. and is routed to block no. 11 microfiltration - protein fractionation.

In a by-pass process, the microfiltration-Bactocatch retentate is directed to block No. 6 UHT, where the retentate is pasteurized at a high temperature of 115-135 ° C and mixed with cream in block # 6. The cream in block # 7 is then normalized to 40% fat and fed to block # 8, where it is pasteurized at 105-112 ° C, cooled to 2-4 ° C, and stored in containers (block # 9) for further production use.

Block # 1 microfiltration involves protein fractionation using membranes from 4 -0.02 µm and 24 -55 ° C and <2bar pressure. The microfiltration permeate (whey protein) is channeled through a No. 13 container to an ultrafiltration unit # 15, which uses membranes from 0.2 -0.02 µm at 24 -55 ° C and a pressure of 1-10 bar. Defiltration purifies whey protein. Ufiltration retentate (whey protein) is transferred through the storage tank No. 18 to the tank No. 20 for the preparation of food supplements - the addition of flavors and additives.

Flavorings and additives may include the following types (in the form of juice, juice concentrate, pieces of fresh fruit and berries):

- apricot, - pineapple, - pineapple - grapefruit, - pineapple - coconut, - orange, - orange - pineapple,

- raspberry, - raspberry - melon, - raspberry - peach, - banana, - banana - pineapple, - banana lemon, - banana - buckthorn, - strawberry, - strawberry - banana, - lingonberry, - lingonberry - pear,

- - exotic fruits, - wild berries, - blackcurrants, - blackcurrants - blueberries, - kiwifruit,

- kiwi - gooseberry - kiwi - grape - pear - mango - pineapple - blueberry,

- blueberry - raspberry - blueberry - strawberry - apple - apple - pear - cinnamon apple,

- peach, - peach - raspberry, - peach and passion fruit, - rhubarb, - rhubarb and strawberry

- red currants, - raisins, - nuts. - nuts and raisins, - plums, - cranberries, cranberries - lingonberries, - cherries, cherries - strawberries, - strawberries, - strawberries - raspberries, and other species.

The mixture is diverted to block 23, where a milk protein dietary supplement is obtained via UHT and aseptic packaging.

If necessary, the product is transferred to a nozzle dryer after drying at a moisture content of up to 3.5% to obtain dry mixes.

The microfiltration retentate (casein protein) is routed through vessel # 12 to the ultrafiltration unit # 14 where it uses membranes from 0.2 -0.02 pm at 24 -55 ° C and 110 bar. Defiltration purifies the protein. The ultrafiltration retentate (casein protein) is channeled through the storage vessel No.16 to the container No.21 for the preparation of food supplements - the addition of flavors and additives. Flavorings and additives may include the following types (in the form of juice, juice concentrate, pieces of fresh fruit and berries):

. - apricot, - pineapple, - pineapple - grapefruit, - pineapple - coconut, - orange, - orange - pineapple,

- raspberry, - raspberry - melon, - raspberry - peach, - banana, - banana - pineapple, - banana lemon, - banana - buckthorn, - strawberry, - strawberry - banana, - lingonberry, - lingonberry - pear,

- - exotic fruits, - wild berries, - blackcurrants, - blackcurrants - blueberries, - kiwifruit,

- kiwi - gooseberry - kiwi - grape - pear - mango - pineapple - blueberry,

- blueberry - raspberry - blueberry - strawberry - apple - apple - pear - apple with cinnamon,

- - peach, - peach - raspberry, - peach and passion fruit, - rhubarb, - rhubarb and strawberry

- red currants, - raisins, - nuts. - nuts and raisins, - plums, - cranberries, cranberries - lingonberries, - cherries, cherries - strawberries, - strawberries, - strawberries - raspberries, and other species.

The mixture is diverted to block 23, where UHT (Ultra High Temperature) provides aseptic packaging for a milk protein supplement.

If necessary, the product is transferred to a nozzle dryer, after drying at a moisture content of up to 3.5%, to obtain dry mixes.

For full utilization of all raw milk components, the permeate of ultrafiltration units # 15 and # 14 is diverted to reverse osmosis unit # 17, where water and lactose are separated. Uses membranes from <0.002 pm at 24 to 55 ° C for this purpose and. for a pressure of 15-150 bar. The retentate from the reverse osmosis unit is diverted to block 24, where the dairy plant waste (washing water) is collected and bioenergy is extracted.

The permeate from the reverse osmosis block is directed to block no. 19 - Polyser, where the water is purified and used for ultrafiltration, defiltration, company needs.

Ultrafiltration retentates contain up to 32% solids, 0.7 to 7% minerals.

The dietary supplement can be taken in the form of drinks. Drinks are perfectly balanced foods with increased energy value. Contains the recommended amount of protein (casein, whey protein). It is used in patients with malnutrition due to lack of appetite and swallowing disorders, in postoperative patients, oncological diseases, kidney diseases (before and after dialysis). The drinks are also suitable for children's nutrition and can be a substitute for breast milk.

The following example illustrates the invention without limiting its scope.

EXAMPLE

Cow's milk (10 t) delivered to the dairy is cooled to 4 ° C and stored in raw material storage tanks. At the start of production, milk (4.3% fat, protein content 3.35%) enters the separation unit where 1040 kg of cream is separated in a separator when heated to 37 ° C. In a separate container, the cream is mixed with microfiltration - Bactocatch stage retentate, normalized to 40% fat and pasteurized at 110 ° C, cooled to 2-4 ° G, and stored in containers for further industrial use.

The skim milk is fed into microfiltration, a Bactocatch system that uses membranes of 4 - 0.02 pm at 35 ° C and a pressure of <2 bar. After cleaning bacteria, the skim milk enters the heat exchanger with Bactocatch technology and is heated to 55.7-57.7 ° C with retention until the alkaline phosphatase sample becomes negative. After this operation, cool to 50-55 ° C. and is directed to microfiltration - protein fractionation. Microfiltration - protein fractionation is performed using membranes from 4 -0.02 pm and at 35 ° C and pressure <2bar. The microfiltration permeate (whey protein) is channeled through the intermediate vessel to an ultrafiltration unit, where membranes from 0.2 to 0.02 pm are used at 35 ° C and 8 bar. Defiltration purifies whey protein. The Ufiltration retentate (whey protein) is channeled through the storage tank to the container where the strawberry flavor is mixed. Whey protein content is 56.4 kg.

The microfiltration retentate (casein protein) is diverted through an intermediate vessel into an ultrafiltration unit, where it uses membranes from 0.2 to 0.02 pm at 35 ° G and 8 bar. Defiltration purifies the protein. The ultrafiltration retentate (casein protein) is diverted through a storage tank into a container in which the strawberry flavor is mixed. The casein protein content is 233 kg.

Characteristics of the resulting protein drink (100 ml):

Energy value - 415 kJ / 100 kcal Protein - 10.4 g

Fat - 0.6 g Milk minerals - 2.5 g Taste - 5 g Water - remaining.

Claims (10)

DEFINITION OF INVENTION A method of manufacturing a milk protein dietary supplement comprising obtaining a protein from skim milk and mixing it with flavoring, wherein the skim milk is fed into a microfiltration-Bactocatch system and then fed to a heat exchanger where it is heated to 55.7 57, 7 ° C with a hold until the alkaline phosphatase sample is negative, after this operation it is cooled to 50-55 ° C and subjected to microfiltration - protein fractionation, and then the microfiltration permeate (whey protein) is directed to the ultrafiltration unit and the defiltration stage, and the retentate (whey protein) of this step is directed through the storage vessel for mixing with the flavoring agents; and the microfiltration retentate (casein protein) is diverted to the next ultrafiltration unit and defiltration stage, then passed through a storage tank for mixing with the flavoring agents. 2. A milk protein food supplement manufacturing plant comprising a microfiltration-protein fractionation unit using membranes from 4 to 0.02 µm at 4-55 ° G and a pressure <2 bar, and ultrafiltration-defiltration units and reverse osmosis unit . 3. A milk protein dietary supplement manufacturing device according to claim 2, characterized in that the defiltration-whey protein purification unit consists of membranes from 0.2 to 0.02 µm used at a temperature of 24 to 55 ° C and a pressure of 1 to 10 bar. 4. A milk protein dietary supplement manufacturing device according to claim 2, characterized in that the casein protein purification unit consists of membranes from 0.2 to 0.02 µm used at a temperature of 24 to 55 ° C and a pressure of 1 to 10 bar. Device for producing a milk protein dietary supplement according to claims 2, 3, 4, characterized in that the ultrafiltration-defiltration unit consists of membranes from 0.2 to 0.02 µm at a temperature of 24 to 55 ° C and a pressure of 1 to 10 bar. Device for producing a milk protein dietary supplement according to claims 2, 3,4, 5, characterized in that the reverse osmosis block comprises membranes from <0.002 µm (micrometres) used at a temperature of 24-55 ° C and a pressure of 15-150 bar. 7. The method of manufacturing a milk protein dietary supplement according to claim 1, characterized in that after defiltration - purification, the whey protein is directed into a container for the preparation of a food spread - the incorporation of flavors, additives in the following compositions: - apricot, - pineapple, - pineapple-grapefruit,-pineapple-coconut,-orange, orange-pineapple, - locust, - raspberry-melon,-locust-peach, -banana, - banana-pineapple, banana-lemon, banana-buckthorn, strawberry, - strawberry-banana, - lingonberry, - lingonberry-pear, - exotic fruits, - wild berries, - blackcurrants, - blackcurrants-blueberries, - kiwifruit. - kiwi-gooseberry, - kiwi-grape, - pear, - mango-pineapple, blueberry, - blueberry-raspberry, - blueberry-strawberry, -apple, apple-pear, -cinnamon apple, - peach, - peach-raspberry, - peach and passion fruit, - rhubarb, - rhubarb and strawberry, - red currants, - raisins, nuts, - nuts and raisins, - plums, - cranberries, cranberries, - cherries, cherries-strawberries, strawberries, strawberries-raspberries, and other species. 8. The method of manufacturing a milk protein dietary supplement according to claim 1, characterized in that after defiltration - purification casein protein is directed to a container for the preparation of a food supplement - for incorporation of flavors, additives in the following compositions: - apricot, - pineapple, - pineapple-grapefruit,-pineapple-coconut,-orange, orange-pineapple, - locust, - raspberry-melon,-locust-peach, -banana, - banana-pineapple, banana-lemon, banana-buckthorn, strawberry, - strawberry-banana, - lingonberry, - lingonberry-pear, - exotic fruits, - wild berries, - blackcurrants, - blackcurrants-blueberries, - kiwifruit. - kiwi-gooseberry, - kiwi-grape, - pear, - mango-pineapple, blueberry, - blueberry-raspberry, - blueberry-strawberry, -apple, apple-pear, -cinnamon apple, - peach, - peach-raspberry, - peach and passion fruit, - rhubarb, - rhubarb and strawberry, - red currants, - raisins, nuts, - nuts and raisins, - plums, - cranberries, cranberries, - cherries, cherries-strawberries, strawberries, strawberries-raspberries, and other species. 9. A process for the manufacture of a milk protein dietary supplement according to claims 1, 7, 8, characterized in that a mixture of both proteins, whey and casein, is directed to the preparation of the beverage after defiltration. Process for the production of a milk protein dietary supplement according to claims 1, 7, 8, 9, characterized in that the final production product is dried to a soluble powder.