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Preparation method of lactose-free fermented dairy product

A technology of fermented milk products and fermented milk, which is applied in the direction of dairy products, milk preparations, applications, etc., can solve problems such as inability to drink, and achieve the effect of avoiding difficult control and improving efficiency

Active Publication Date: 2014-12-24
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if the lactose in fermented milk products has not been completely decomposed and utilized, people with lactose intolerance cannot drink

Method used

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  • Preparation method of lactose-free fermented dairy product
  • Preparation method of lactose-free fermented dairy product

Examples

Experimental program
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Effect test

Embodiment 1

[0029] This embodiment provides a method for preparing a lactose-free fermented milk product, which comprises the following steps:

[0030] (1) Mixing: Mix milk, white granulated sugar, concentrated whey protein powder, concentrated milk protein powder, modified starch, agar and pectin at 50-55°C, and circulate for 30-35 minutes. Calculated, the addition amount of each raw material is: white granulated sugar 7.5%, the total amount of concentrated whey protein powder and concentrated milk protein powder 2% (ratio 1:1), modified starch 4%, agar 0.3%, pectin 0.1% and milk balance;

[0031] (2) Homogenization: Homogenize the mixed material liquid, the homogenization temperature is 60-65°C, the pressure is 25Mpa, and the primary pressure accounts for 50% to 60% of the total pressure;

[0032] (3) Sterilization: Sterilize the homogenized feed liquid at a temperature of 95°C for 5 minutes;

[0033] (4) Enzymolysis and fermentation: cool down the sterilized feed liquid to 35°C, then...

Embodiment 2

[0038]This example provides a method for preparing a lactose-free fermented milk product, which is basically the same as that of Example 1, except for the steps of enzymatic hydrolysis and fermentation. The steps of enzymolysis and fermentation in the preparation method of the present embodiment are:

[0039] Lower the temperature of the sterilized feed liquid to 40°C, and then add lactase to it for enzymolysis. The amount of lactase added is 850 NLU / L based on the volume of milk;

[0040] After 35 minutes of enzymatic hydrolysis, when the hydrolysis degree of lactose reaches 84%, add Lactobacillus bulgaricus and Streptococcus thermophilus in total 120DCU (ratio 1:2) to ferment at 40°C. After 3 hours, when the pH value of the feed solution reaches 5.5, Lactase begins to inactivate, and the degree of hydrolysis of lactose reaches 95% at this time;

[0041] After continuing to ferment for 3 hours, when the pH value of the feed liquid reaches 4.3-4.5, the fermentation ends, and ...

Embodiment 3

[0043] This example provides a method for preparing a lactose-free fermented milk product, which is basically the same as that of Example 1, except for the steps of enzymatic hydrolysis and fermentation. The steps of enzymolysis and fermentation in the preparation method of the present embodiment are:

[0044] Lower the temperature of the sterilized feed liquid to 43°C, and then add lactase to it for enzymolysis. The amount of lactase added is 900 NLU / L based on the volume of milk;

[0045] After 40 minutes of enzymolysis, when the hydrolysis degree of lactose reaches 96%, add Lactobacillus bulgaricus and Streptococcus thermophilus in total 150 DCU (ratio 1:1) at 43°C for fermentation, and after 1.5 hours, when the pH value of the feed solution reaches 5.5, Lactase begins to inactivate, and the degree of hydrolysis of lactose reaches 97% at this time;

[0046] After continuing to ferment for 3 hours, when the pH value of the feed liquid reaches 4.3-4.5, the fermentation ends,...

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Abstract

The invention provides a preparation method of a lactose-free fermented dairy product. The method comprises the following steps: blending, homogenizing, sterilizing, carrying out enzyme-hydrolyzing, fermenting, filling and refrigerating all the raw materials in sequence to obtain the lactose-free fermented dairy product, wherein the enzymatic hydrolysis and fermentation steps comprise the following processes: adding lactase at the temperature of 35-40 DEG C, hydrolyzing till the degree of hydrolysis is above 80 percent, and then adding stains; or adding lactase at the temperature of 41-45 DEG C, hydrolyzing till the degree of hydrolysis is above 95 percent, and then adding stains; fermenting till the pH value of feed liquid is 5.5, starting to inactivate the lactose and ending the fermentation when the pH value of the feed liquid is 4.3-4.5; or adding lactose and medium temperature strains at the temperature of 30-35 DEG C, fermenting till the pH value of feed liquid is 5.5, then rising the temperature to 40-45 DEG C and adding thermophilic stains, and ending the fermentation when the pH value of the feed liquid is 4.3-4.5. The preparation method has the benefit that through addition of the lactose and improvement of a fermented milk preparation process, the lactose-free fermented dairy product can be effectively prepared and obtained.

Description

technical field [0001] The invention relates to a method for preparing a lactose-free fermented dairy product, belonging to the technical field of dairy products. Background technique [0002] As a dietary resource with high nutritional value, milk is accepted by consumers. However, people with lactase intolerance cannot drink milk. In view of this situation, there are many low-lactose or lactose-free products on the market. Milk products. [0003] The nutritional value of fermented dairy products has attracted more and more attention. The active substances produced by lactic acid bacteria can improve human immunity, and the addition of various probiotics in fermented dairy products can inhibit the growth and reproduction of harmful intestinal bacteria. However, if the lactose in fermented milk products is not completely decomposed and utilized, people with lactose intolerance cannot drink it. Contents of the invention [0004] In order to solve the above technical probl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127
Inventor 徐旺尹小静史丽洁
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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