Research And Preparation Of High Protein And Peptide Milk Powder

From the point of nutrition, it's recommend that the rational meal structure is "high protein, high dietary fiber, low sugar and low fat", but the consumer cannot get the corresponding products from the food market, and maybe that's the reason why the product of protein powder from Amway Company was so successful in 2000 year.Generally speaking, high protein means the protein content in the product is more than 50%, or compared to the content of all the components, the protein is the highest one, and/or compared to the original products the protein content in the new product is higher than that of the old one, for example, from 10% to 20%.Dairy products is the best carrier for nutrition supplements, but the protein content is about 20% in the currently milk powder. The protein content in the HPPMP is more than 30%, and the peptide content is more than 3%, so the HPPMP is the best choice for consumer to supply fast absorbing high protein nutritional food.There are 16 indices to evaluate the comfortable life in China, but only one is relate to the nutrition ingredient, that is the RDA of protein must be reached 75 gram, compared to the amount of 68 gram at present. In conclusion, the product of HPPMP is the need of social and economical development in China.There are 2 to 7% of infant in the world are sensitive to β-lactoglobulin in the milk, vomit, eczema, turbulence of gastroenter, damnification of small intestine mucosa, and allergic shock are the common symptoms of the hypersusceptibility. And when as1-casin was eated, it can be cured by the acid in stomach. By rational formula and processing, for example, enzymatic hydrolysis, the product could be a nutritional, and no above heat phenomena milk powder.It was very important to establish the fast method to determine the peptide content in the milk powder, and it was the first time to finish the method by using Biuret Reaction in this paper. Recoveries of the standard sample ranged from 99.5±0.75% to 93.8±1.3%, method precision was 0.0479, standard deviation was 1.2%, test scope ranged from 0.2 to 1.8 mg/ml. The result of the no-enzyme hydrolyzed sample was not remarkable, but was reduced by Ca²⁺, Fe³⁺, and Zn²⁺, and the Fe³⁺was the most influencing factor among them.The preparation process of HPPMP was as follows, whole milk powder and whey protein concentrate →dissolved in water →milled →enzymatic hydrolysis →sterilized and enzyme destroyed → peptide, sugar, nutrition added →homogenized →condensed →spray dried...