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Preparation method of sugar-removing milk

A technology for removing lactose and milk, applied in milk preparations, dairy products, applications, etc., can solve the problems of low production efficiency, difficult industrial production, loss of whey nutrients, etc., to improve efficiency, reduce lactose, and maintain the original milk. flavor effect

Inactive Publication Date: 2009-03-11
SHANGHAI SHANGLONG DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are also reports on the method of removing lactose from milk at home and abroad. The US patent report uses rennet combined with fermentation to produce delicious cheese. This cheese is both nutritious and low in lactose, but loses valuable whey nutrition. Composition (U.S.P.5429829)
USP20050214409 records that the method of membrane separation and column chromatography can directly remove lactose in milk, but the production efficiency of this method is low, and it is difficult to realize industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Take 100 kg of milk secreted by healthy cows, centrifuge and degrease, heat at 61°C, and sterilize for 30 minutes. After cooling down to 41°C, stir the disinfectant emulsion, and slowly and evenly add 10% CaCl 2 100ml and 1000ml of 0.2% calf rennet solution in the emulsion. Leave to stand for 45 minutes. After the curdling reaction is over, the emulsion is rapidly heated to 45°C to stir and pulverize the curd to form curd particles and supernatant. After the supernatant is filtered and poured out, 100 kg of water at 45° C. is added, stirring is continued, and the supernatant is filtered and poured out again. The curd particles after washing were collected, stirred and dissolved with a final concentration of 0.01 mol potassium citrate-citric acid buffer to form a milk weight solution with a pH of 6.7. The collected supernatant is treated with ultrafiltration and nanofiltration membrane filtration to remove lactose, and obtain lactose-free whey liquid containing miner...

Embodiment 2

[0050] Take 10 kilograms of food-grade skimmed milk powder (fat content ≤ 2.0%), and dissolve it into reconstituted milk with 90 kilograms of water. While stirring the reconstituted emulsion, slowly add 3000ml of 10% calcium lactate and 1000ml of 0.2% papaya rennet solution to the emulsion at the same time, raise the temperature to 39°C, and keep it warm for 20 minutes. After the curd reaction is over, the emulsion is rapidly heated to 55°C to stir and pulverize the curd to form curd particles and supernatant. After pouring out the supernatant, add 100 kg of clear water at 45° C., continue to stir, and pour out the supernatant again. The washed curd particles were collected by filtration, stirred, dissolved and emulsified with a final concentration of 0.01mol potassium carbonate-citric acid composite buffer solution and 0.2% sucrose ester to form a milk weight solution with a pH of 7.0. The collected supernatant is treated with ultrafiltration and nanofiltration to remove lac...

Embodiment 3

[0052] Take 100 kg of milk secreted by healthy cows, centrifuge and degrease, slowly add CaCl while stirring the emulsion 2 1000ml, then slowly and evenly add 2N hydrochloric acid solution into the emulsion, while heating to 41°C, lower the pH of the emulsion to 5.0 and let it stand for 45 minutes. After the curdling reaction is finished, the curd is pulverized by stirring to form curd particles and supernatant. After pouring out the supernatant, add 100 kilograms of clear water, continue to stir, and pour out the supernatant again. Repeat the above steps until the pH of the supernatant is 6.5. Collect the curd particles after washing, stir and dissolve with dipotassium hydrogen phosphate-potassium dihydrogen phosphate buffer solution to form a milk weight solution with pH 6.8. The collected supernatant is treated with membrane filtration to remove lactose, and the retentate is lactose-free whey liquid containing minerals. Mix the milk weight solution and the lactose-free ...

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PUM

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Abstract

The invention provides a method for removing lactose from milk, and more particularly relates to lactose removed milk products prepared by degreasing or not, deposition, ultrafiltration, re-dissolving, mixing, restoration, and the like, and taking the milk as raw materials. The lactose removed milk can be produced into liquid milk or solid milk powder. The lactose removed milk products produced by the method has the advantages of keeping the flavor, taste, nutritious substance of the original milk and can be combined with other products, thus preparing non lactose or low lactose healthy foods.

Description

technical field [0001] The invention relates to a milk processing method, in particular to a processing method for making lactose-free milk products or low-lactose milk products by using milk as a raw material. The lactose-free milk product or low-lactose milk product can be lactose-free or low-lactose liquid milk and lactose-free or low-lactose solid milk powder. Background technique [0002] Lactose is a unique disaccharide in mammalian milk, and it is also the most important carbohydrate in milk (accounting for more than 99.8% of the total sugar). The lactose content of normal fresh milk is 4.8% to 5.2%, accounting for about 52% of non-fat milk solids in milk and 70% of whey solids. Medical Encyclopedia (Medical Encyclopedia, A service of the U.S national library of medicine and the national institutes of health.) records that lactose needs to be decomposed, digested and absorbed by a sufficient amount of lactase in the small intestine when it enters the digestive tract,...

Claims

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Application Information

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IPC IPC(8): A23C9/15A23C9/16
Inventor 颜贻谦王海霞曹美英颜贻谋
Owner SHANGHAI SHANGLONG DAIRY
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