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Lactose-free acidified milk and preparation method thereof

A technology of fermented milk and lactose, applied in the field of lactose-free fermented milk and its preparation, can solve the problems that lactase cannot produce lactose-free fermented milk, the content of lactose does not reach the lactose-free limit, and the enzymatic hydrolysis efficiency is reduced, so as to achieve easy absorption , Nutrient-rich and comprehensive, full effect of enzymatic hydrolysis

Active Publication Date: 2015-01-21
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method reduces the content of lactose in fermented milk, the reduction of lactose content has not yet reached the lactose-free limit stipulated by the national standard, and it is still not suitable for people with severe lactose intolerance
Moreover, since the pH will continue to decrease during the yogurt fermentation process, the enzyme activity of lactase used in neutral milk will decrease or even fail during the fermentation stage, resulting in a significant reduction in enzymatic hydrolysis efficiency. Even if the amount of lactase used in the batching process is increased Lactose-free fermented milk limited by the national standard cannot be produced

Method used

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  • Lactose-free acidified milk and preparation method thereof
  • Lactose-free acidified milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] (1) According to the ratio of 89.97% of whole milk, 7% of white sugar, 0.03% of lactase produced by Kluyveromyces fragilis, 0.1% of agar, 0.2% of pectin, 2% of inulin, and 0.7% of natural starch , mixed and stirred at 45°C for 15 minutes to obtain mixed solution A;

[0044] (2) Homogenize the mixed solution A, the primary homogenization pressure is 15Mpa, the homogenization temperature is 54°C, and then sterilized at 90°C for 5 minutes and cooled to 37°C to obtain the mixed solution B;

[0045] (3) Add Lactobacillus bulgaricus 1×10 to the mixture B 6 cfu / mL, Streptococcus thermophilus 1×10 6 cfu / mL, Lactobacillus casei subspecies 2×10 6 cfu / mL and 0.1% lactase produced by Aspergillus niger, enzymatic hydrolysis and fermentation are performed simultaneously at 37°C, and the acidity reaches 71°T after 8.5 hours, stop fermentation, cool to 17°C, fill, and refrigerate at 2°C, that is Get lactose-free fermented milk.

[0046] The lactose content was tested at 0 days, 7 d...

Embodiment 2

[0048] (1) According to the ratio of 91.96% of skim milk, 0.04% of lactase produced by Kluyveromyces lactis, 6% of fructose syrup, 0.2% of pectin, 1.5% of galactooligosaccharides, and 0.3% of acetylated distarch phosphate Ingredients, mixed and stirred at 40°C for 20 minutes to obtain mixed solution A;

[0049] (2) Homogenize the mixed solution A, the first-stage homogenization pressure is 15Mpa, the second-stage homogenization pressure is 3Mpa, the homogenization temperature is 58°C, and then sterilized at 92°C for 5 minutes and cooled to 39°C to obtain the mixed solution B;

[0050] (3) Add Lactobacillus bulgaricus 3×10 to the mixture B 6 cfu / mL, Streptococcus thermophilus 3×10 6 cfu / mL, Lactobacillus plantarum ST-III 4×10 6 cfu / mL and 0.06% lactase produced by Aspergillus oryzae, enzymatic hydrolysis and fermentation are carried out simultaneously at 39°C. After 7 hours, the acidity reaches 73°T, the fermentation is stopped, cooled to 20°C, and filled. The mass ratio of ...

Embodiment 3

[0053] (1) According to skim 50% milk 89.44%, Kluyveromyces fragilis producing lactase 0.06%, white sugar 7%, agar 0.1%, fructooligosaccharide 1%, inulin 1%, hydroxypropyl distarch phosphate 0.2% of ester, 0.2% of gelatin, and 1% of whey protein powder are mixed and stirred at 42°C for 20 minutes to obtain a mixed solution A;

[0054] (2) Homogenize the mixed solution A, the first-stage homogenization pressure is 18Mpa, the second-stage homogenization pressure is 2Mpa, the homogenization temperature is 60°C, and then sterilized at 95°C for 5 minutes and cooled to 42°C to obtain the mixed solution B;

[0055] (3) Add Lactobacillus bulgaricus 6×10 to the mixture B 6 cfu / mL, Streptococcus thermophilus 6×10 6 cfu / mL, Lactobacillus rhamnosus 6×10 6 cfu / mL, Lactobacillus acidophilus 6×10 6 cfu / mL, Lactococcus lactis 6×10 6 cfu / mL and 0.04% lactase produced by Aspergillus oryzae, stir evenly and then fill, enzymolysis and fermentation are carried out simultaneously at 42°C, after...

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Abstract

The invention discloses a lactose-free acidified milk and a preparation method thereof. The preparation method comprises the following steps: (1) uniformly mixing raw milk, a stabilizer, a sweetener and saccharomycete lactase at the temperature of 35-45 DEG C to obtain a mixed solution A, wherein the additive amount of saccharomycete lactase is larger than or equal to 0.03%; (2) homogenizing, sterilizing and cooling the mixed solution A to obtain a mixed solution B; (3) achieving synchronous enzymolysis and fermentation of the mixed solution B through a leavening agent and mold lactase at the temperature of 35-45 DEG C, wherein the additive amount of mold lactase is larger than or equal to 0.03%, and the total additive amount of the two enzymes is larger than or equal to 0.1%, and cooling the mixed solution B subjected to enzymolysis and fermentation to obtain the lactose-free acidified milk. According to the invention, the biological enzymolysis technology is adopted, and different lactases are added in different stages through the two-stage process, so that the content of lactose in the acidified milk is effectively reduced, and the internationally specified lactose-free standard is reached. The lactose-free acidified milk is good in texture properties, excellent in taste and flavor, rich in nutrition and easy to absorb.

Description

Technical field [0001] The invention belongs to the field of fermented dairy product processing, and specifically relates to lactose-free fermented milk and a preparation method thereof. Background technique [0002] Milk is a food with great nutritional value recognized around the world. It is rich in protein, fat, carbohydrates and minerals. Fermented dairy products obtained by using milk as a substrate and adding bacterial strains to ferment it, based on the original nutritional value of milk. In addition to the added live bacteria that are beneficial to intestinal peristalsis and improving immunity, some proteins are broken down into peptides and amino acids, and some fats and lactose are also broken down into smaller compounds, making them easier to be absorbed by the body. [0003] Lactose is a unique disaccharide in animal milk. It cannot be directly absorbed by the human body and must be hydrolyzed into galactose and glucose by lactase. However, because Asians do not...

Claims

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Application Information

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IPC IPC(8): A23C9/127A23C9/13
Inventor 吕昌勇郭本恒徐致远刘振民廖文艳应杰王豪
Owner BRIGHT DAIRY & FOOD
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