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Method of preparing low lactose milk

A low-lactose and lactase technology, applied in dairy products, food preparation, milk preparations, etc., can solve the problems of reduced utilization rate, increased equipment investment, high equipment investment, etc., to achieve the regulation of gastrointestinal function, good stability, and sweet taste Effect

Active Publication Date: 2009-12-09
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In the traditional production process of adding enzyme preparations before sterilization, the hydrolysis process is carried out on the production line of the product, and a hydrolysis system is needed to support the production of the product, so the investment in factory equipment is also relatively high
Moreover, since it takes a period of time to fully hydrolyze, the subsequent processing technology has to wait for a period of time to continue, so the traditional production of the product is not continuous but intermittent production, which increases the equipment investment of the factory. , the utilization rate is greatly reduced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A low-lactose milk, including 300kg of milk, 0.1kg of monoglyceride, and 0.1kg of lactase.

[0037] The preparation method of this low lactose milk, it comprises the following steps successively:

[0038] (1) The raw milk whose temperature does not exceed 8°C is used to remove mechanical impurities in the raw milk through a milk cleaning process;

[0039] (2) Pasteurize the cleaned raw milk at 72°C for 10 seconds;

[0040] (3) cooling the pasteurized raw milk to below 8°C;

[0041] (4) Prepare milk composition: prepare according to 300kg of milk and 0.1kg of monoglyceride;

[0042] (5) Sterilize the prepared milk composition at 121°C / 4 seconds, and then cool the sterilized milk composition below 25°C;

[0043] (6) Add aseptic lactase to the cooled sterilized milk composition, wherein 0.1 kg of lactase is added in parts by weight, and then carry out aseptic filling under the condition of temperature ≤ 20°C.

Embodiment 2

[0045] A low-lactose milk, including milk 1000kg, lecithin 2kg, lactase 0.5kg.

[0046] The preparation method of this low lactose milk, it comprises the following steps successively:

[0047] (1) The raw milk whose temperature does not exceed 8°C is used to remove mechanical impurities in the raw milk through a milk cleaning process;

[0048] (2) Pasteurize the cleaned raw milk at 90°C for 5 seconds;

[0049] (3) Cool the raw milk after pasteurization to below 8°C;

[0050] (4) Prepare milk composition: prepare according to 1000kg of milk and 2kg of stabilizer;

[0051] (5) UHT-sterilize the prepared milk composition at 142° C. / 4 seconds, and then cool the UHT-sterilized milk composition below 25° C.;

[0052] (6) Add aseptic lactase to the cooled ultra-high temperature sterilized milk composition, wherein 0.5 kg of lactase is added in parts by weight, and then carry out aseptic filling under the condition of temperature ≤ 20°C.

Embodiment 3

[0054] A low-lactose milk, including milk 650kg, dextrin 1kg, lactase 0.5kg.

[0055] The preparation method of this low lactose milk, it comprises the following steps successively:

[0056] (1) The raw milk whose temperature does not exceed 8°C is used to remove mechanical impurities in the raw milk through a milk cleaning process;

[0057] (2) Pasteurize the cleaned raw milk at 80°C for 8 seconds;

[0058] (3) Cool the raw milk after pasteurization to below 8°C;

[0059] (4) Prepare milk composition: prepare according to 650kg of milk and 1kg of dextrin;

[0060] (5) UHT-sterilize the prepared milk composition at 132° C. / 4 seconds, and then cool the UHT-sterilized milk composition below 25° C.;

[0061] (6) Add aseptic lactase to the cooled ultra-high temperature sterilized milk composition, wherein 0.5 kg of lactase is added in parts by weight, and then carry out aseptic filling under the condition of temperature ≤ 20°C.

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Abstract

The invention relates to a low-lactose milk preparation method which comprises the following steps: (1) mechanical impurities of raw milk are removed by milk purification technique; (2) raw milk after purification is sterilized at ultra-temperature or pasteurized and then cooled to temperature below 8 DEG C; (3) milk compound is prepared; (4) the prepared milk compound is sterilized at ultra-temperature or pasteurized and cooled; (5) lactase preparation is added under aseptic condition; (6) the milk is bottled sterilely. The milk compound in step (3) also comprises: 0.1-10 wt parts of dietary fiber for increasing the health care function of the milk and further comprises essence less than 2 parts by wt. The method of the invention overcomes the shortcoming of low lactose hydrolysis rate of the prior technique. The product prepared by the method of the invention has good stability, and is particularly suitable for people with severe lactose intolerance symptom. The invention is also added with dietary fiber in the formula.

Description

technical field [0001] The invention relates to a method for producing functional milk, in particular to a method for preparing low-lactose milk. Background technique [0002] Lactose is a special sugar in animal milk, the content in milk is about 3.6% to 5.5%, almost all in solution state. Lactose is a disaccharide. One molecule of lactose is decomposed by lactase into one molecule of glucose and one molecule of galactose. Glucose can supply energy to the human body, while galactose can promote the production of cerebrosides and polysaccharides. Intellectual development plays an important role. [0003] Although milk is rich in nutrition, some people will experience symptoms such as abdominal distension, abdominal pain, vomiting and diarrhea after drinking milk, which is called "lactose intolerance" in medicine. This is because these people lack enough lactase that can decompose lactose in milk. Only after lactose is decomposed can the monosaccharides enter the blood thro...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/15A23C7/04A23L1/30A23L1/308A23L1/03A23C9/154A23C9/156A23L1/05A23L29/00A23L29/20
Inventor 巴根纳王艳萍郑卫东
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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