Low-lactose acid goat milk and preparation method thereof

A technology of lactobionic goat and lactobionic acid, applied in the field of low-lactose yogurt and its preparation, can solve the problems of reduced number of live bacteria, lactose intolerance, unstable number of live lactic acid bacteria, etc., achieve fine tissue and improve immunity force effect

Inactive Publication Date: 2017-04-26
山东坤泰生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] People are paying more and more attention to the demand for low-lactose milk. Fermenting goat milk to prepare yogurt can reduce the lactose content in yogurt, but the existing low-lactose yogurt generally has a lactose content of ≥0.6 g / 100ml , For individual consumers still have symptoms of lactose intolerance, the yogurt prepared in addition, during the shelf life of refrigerated, the number of live lactic acid bacteria is unstable, and the number of live bacteria gradually decreases with the prolongation of storage time

Method used

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  • Low-lactose acid goat milk and preparation method thereof
  • Low-lactose acid goat milk and preparation method thereof
  • Low-lactose acid goat milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1 A kind of low-lactose yogurt

[0024] The low-lactose yogurt includes the following raw materials in parts by weight:

[0025] 700 parts of raw goat milk, 5 parts of seabuckthorn juice, 6 parts of cypress seed extract, 4 parts of lily extract, 4 parts of aloe polysaccharide, 2 parts of starch, 15 parts of sucrose, 4 parts of fructose syrup, 0.1 part of Lactobacillus salivarius, 0.2 part of Lactobacillus casei, 0.3 part of Leuconostoc enterococci.

[0026] The bacteria concentration of the Lactobacillus salivarius is 1.2×10 7 cfu / g; said Lactobacillus paracasei, the bacterial concentration is 1.5×10 7 cfu / g; the Leuconostoc enterococcus, the bacterial concentration is 1.6×10 7 cfu / g.

[0027] The Lactobacillus salivarius, Lactobacillus paracasei, and Leuconostoc enterococcus are purchased from the market.

[0028] The preparation method of the low-lactose yogurt comprises the following steps:

[0029] (1) Weigh raw materials

[0030] According to the ...

Embodiment 2

[0054] Embodiment 2 The proportioning optimization experiment of leavening agent

[0055] On the basis of Example 1, only the addition amount of three kinds of fermented bacteria was changed to prepare yogurt. The evaluation indicators of yogurt include lactose content, loss rate of viable lactic acid bacteria on the 25th day of refrigeration, water holding capacity, and viscosity. , comprehensive score and other indicators.

[0056] Table 1 Optimizing Experiment of Fermentation Ratio

[0057]

[0058] Through the above-mentioned preferred experiments, it can be seen that Example 7 is a preferred embodiment, that is, the addition amounts of Lactobacillus salivarius, Lactobacillus paracasei, and Leuconostoc enterococcus are respectively 0.2 parts, 0.4 parts, and 0.3 parts.

[0059] The yogurt prepared in Example 7 of the present invention has fine and uniform tissue, no whey precipitation, a protein content of 3.1%, a fat content of 3.0%, non-fat milk solids ≥ 8.3%, an acidit...

Embodiment 11

[0060] Example 11 Optimum fermentation conditions

[0061] On the basis of Example 7, only changing the fermentation step, the time of the first stage of fermentation, the heating rate of the second stage, and the fermentation temperature of the third stage, the evaluation indicators of the prepared yogurt include lactose content, refrigerated 25 The daily loss rate of viable lactic acid bacteria, water holding capacity, viscosity, comprehensive score and other indicators.

[0062] Table 2 fermentation condition optimization experiment

[0063]

[0064] Through the above optimization, it can be seen that Example 16 is a preferred experiment, that is, in the fermentation step, the time of the first stage of fermentation is preferably 2 hours, the temperature rise rate of the second stage is preferably 1.5°C / min, and the fermentation temperature of the third stage is preferably is 42°C.

[0065] The yogurt prepared in Example 16 of the present invention has fine and uniform...

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Abstract

The invention provides low-lactose acid goat milk. The content of lactose in the low-lactose acid goat milk is 0.15-0.43g / 100ml. The invention further provides a preparation method of the low-lactose acid goat milk. The preparation method comprises the following steps of preparing hippophae rhamnoides juice, preparing a semen platycladi extract, preparing a lily bulb extracting solution, performing blending and performing fermentation. The acid goat milk prepared by the preparation method disclosed by the invention is fine and smooth in tissue, uniform, and free from separation of whey, the protein content is 3.0-3.1%, the fat content is 2.8-3.2%, the content of non-grease solid is greater than or equal to 8.1-8.5%, the acidity is 90-93 Thorner degrees, the viable count of lactic acid bacteria is 1.8-2.2*10<8>cfu / g, and the content of lactic acid bacteria is stable. The acid goat milk prepared by the preparation method disclosed by the invention is low in lactose content, the content of the lactose in the acid goat milk is 0.15-0.43g / 100ml, the water-holding capacity of the acid goat milk is 30-43%, the viscosity of the acid goat milk is 180-212 MPa.s, and the comprehensive score of the acid goat milk is 7.2-9.5.

Description

technical field [0001] The invention relates to low-lactose yogurt and a preparation method thereof, belonging to the technical field of dairy products. Background technique [0002] Lactose intolerance refers to symptoms such as diarrhea, bloating or abdominal cramps due to the inability to metabolize lactose normally after consuming large amounts of lactose. Also known as lactose intolerance. It is a common nutrient absorption disorder. After some people eat a lot of lactose, they cannot break down the lactose into glucose and galactose, resulting in the accumulation of a large amount of short-key fatty acids and hydrogen gas in the intestines, resulting in symptoms such as diarrhea, abdominal distension or abdominal cramps. [0003] People are paying more and more attention to the demand for low-lactose milk. Fermenting goat milk to prepare yogurt can reduce the lactose content in yogurt, but the existing low-lactose yogurt generally has a lactose content of ≥0.6 g / 100ml...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1307
Inventor 董玉坤
Owner 山东坤泰生物科技有限公司
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