| The whey nutrition value is rich,the yield is large,but the utilization rate is low,in order to develop the whey product fully.The fresh cheese whey was used as raw material,and the pretreated whey was treated by Micro filtration(MF),Ultra filtration(UF),Nano filtration(NF)and Reverse osmosis(RO)membrane in turn.Then four kinds of concentrated filtrates were obtained,including Micro filtration,Ultra filtration,Nano filtration and Reverse osmosis.Futhermore,the physicochemical properties,functional properties,amino acids,and fatty acids in concentrated filtrates were detected and analyzed.Taking filtrate of whey protein and peptide as the main raw material,the optimal formula and technology of whey protein beverage were determined by single factor and process optimization experiments.Additionally,the sensory,physicochemical,microbial and other indicators were detected.The main results are as follows:The content of dry matter,reducing sugar,protein,and ash in MF filtrate of fresh whey were 6.43%,3.68%,0.80 %,and 0.46%,respectively.and 16 kinds of amino acids,including 7 kinds of human essential amino acids,were detected,with a total content of12.14 mg/g.The filtrate was white in color,with a p H value of 4.34±0.10,and had certain antioxidant activity.30 kinds of fatty acids were detected in the concentrated solution of MF and linoleic acid and ?-linolenic acid were also contained.The content of saturated fatty acids was much than that of unsaturated fatty acids.The content of dry matter,reducing sugar,protein,and ash in UF membrane filtrate of fresh whey were 2.84%,1.91%,0.29%,and 0.25%,respectively.Sixteen kinds of amino acids were detected,including 7 kinds of essential amino acids,and the total content of which was 4.93 mg/g.The filtrate was yellow-green in color and the p H value was4.51±0.15.It has certain antioxidant activity.Eight kinds of fatty acids were detected in the concentrated solution of UF and the linoleic acid was contained.The content of unsaturated fatty acids was higher than that of saturated fatty acids.The contents of dry matter,reducing sugar,protein,and ash in NF membrane filtrate of fresh whey were 6.54%,4.10%,0.16%,and 0.41%,respectively.At the same time,16 kinds of amino acids were detected.The total content of 7 kinds of essential amino acids in human body up to 0.28 mg/g.The filtrate was yellowish green in color and the p H value was 5.07±0.10.It has certain antioxidant activity.The contents of dry matter,reducing sugar,protein,and ash in RO membrane filtrate of fresh whey were 0.63%,0.05%,0.05%,and 0.21%,respectively.The color of RO concentrate was similar to that of water with p H value of 6.28±0.10 and almost no antioxidant activity.Finally,through comparative analysis,UF concentrate with whey protein,its short peptide and amino acid as the main nutrient components was selected as raw material of whey protein beverage,and the whey protein beverage was developed.The optimal formula of whey protein beverage obtained by the single factor and orthogonal experiments is as follows: 35% of UF concentrate(concentration ratio was 6.35),3% of granulation sugar,1.6‰ of CMC-Na,0.5‰ of sour agent(malic acid: citric acid: ascorbic acid =2:3:1),and the sensory score was 90.01±1.06.The finished whey protein beverage is clear and transparent without impurities,with yellow-green color,refreshing taste,moderate sweetness and acidity,and good stability.The p H,conductivity,content of protein,soluble solids,total sugar,and ash in whey protein beverage were 4.1±0.12,2635±3.22(?s/cm),0.56±0.11%,6.30±0.25%,4.80±0.38%,and 0.34±0.10%,respectively.All microorganism tests are in accordance with the relevant national standards. |
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