摘要
为尽快建立MPC中试生产线,实现MPC的国内工业化生产,考察了不同浓缩倍数CF(Concentration Factor)对脱脂乳超滤分离效率的影响及不同喷雾干燥进口温度对MPC品质特性的影响。结果表明:当CF=3时,超滤分离效率最高,膜通量、累计乳糖脱除率和累计灰分脱除率均为最高;经一、二、三、四和五个超滤阶段可分别制得MPC56,MPC70,MPC80,MPC85和MPI的喷雾干燥料液;130℃为最适喷雾干燥进口温度,所得MPC水分质量分数为4.25%,溶解度为79.66 g,颗粒呈圆球形,略有内凹;当进口温度为160℃或190℃时,MPC乳清蛋白变性程度未显著增加,但MPC的水分质量分数和溶解度均显著降低,且MPC颗粒内凹程度加重,颗粒形态逐渐趋于"干瘪";本研究结果为MPC中试生产线在国内的建立提供了参考。
To build a production line of MPC （milk protein concentrate） in a pilot scale and realize MPC domestic industrial production, this study investigated the impact of concentration factor on ultrafiltration separation efficiency and the influence of inlet spray drying temperature on quality and functionality of milk protein concentrate. The result showed that： 3 is the optimal concentration factor, when concentration fac- tor equals 3, membrane flux, accumulative lactose removal ratio and accumulative ash removal ratio all achieved the maximal value; when con- centration factor is 3, after stage1, stage2, stage3, stage4 and stage5, the liquids ofMPC56, MPC70, MPC80, MPC85 and MP! （milk protein isolate） can be prepared, respectively; the optimal inlet spray drying temperature is 130 ^（2, when the inlet spray drying temperature is 130 ℃, the moisture content, solubility of MPC is 4.25% and 79.66 g, respectively, and the granule shape is spheroidal with slight dents; when inlet spray drying temperature rised to 160 ℃（2 or 190 ℃, whey protein denaturation degree of MPC did not change significantly（p〈 0.05）, but the moisture content and solubility of MPC both decreased signifcanfly（p〈 0.05）, the dents on the granule became deepen and the granule shape trended to be wizened. The study can be regarded as a reference for MPC production line in a pilot-scale domestically.
出处
《中国乳品工业》
CAS
北大核心
2013年第10期11-14,22,共5页
China Dairy Industry
基金
国家十二五科技支撑课题资助(2011BAD09B01)
北京市重大科技计划项目资助(D101105046010002)
关键词
乳蛋白浓缩物
浓缩倍数
进口温度
超滤
脱脂乳
milk protein concentrate
concentration factor
inlet temperature
ultrafiltration
skim milk
