METHOD FOR PRODUCING HYDROLYSATE OF WHEY PROTEINS Russian patent published in 2018 - IPC A23J3/08 A23J3/30 A23J3/34 A23J1/20 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. This method comprises preparing an aqueous mixture of whey proteins from a dry concentrate of vital whey proteins and water containing from 5.0 to 6.0 % of solids, including from 4.0 to 5.0 % of protein. Active acidity is set at level 10±0.1 pH, the mixture is heated to 65–67 °C, and the enzyme preparation Alcalase 2.4 L FG (Novozymes A/S, Denmark) having an activity of 2.4 AU/g in an amount of 10±1 % of the weight of the protein in the mixture is introduced and the enzymatic hydrolysis is carried out at a temperature of 65–67 °C for 1–2 hours to obtain the mass fraction of amine nitrogen in a mixture equaling 2.5–3.5 %. Hydrolysate is cooled to a temperature of 40–45 °C and separated into a filtrate and a non-hydrolyzed residue using ultrafiltration with membranes with a cut-off threshold of 20 kDa, and the pressure of 0.15–0.25 MPa is maintained during the filtration with a constant return of the resulting concentrate for ultrafiltration. Resulting filtrate is pasteurized by heating to 68–69 °C with an exposure time of 30 min, cooled, vacuum concentrated and dried by spraying.

EFFECT: method allows to increase the biological and nutritional value of the product and improve its organoleptic properties.

1 cl, 6 dwg, 4 tbl, 1 ex