Low-lactose milk and preparation method thereof

A milk and lactase technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of low-lactose milk enzyme hydrolysis technology to be developed and researched, and achieve the effect of reducing lactose content and improving absorption

Active Publication Date: 2008-07-30
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are no dairy manufacturers in China that try or research the combination of lactase hydrolysis and ultra-high temperature sterilization after pasteurization, so the production of low-lactose milk enzymatic hydrolysis technology needs to be developed and researched

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The conventional production process method is as follows:

[0029] 1. Raw milk inspection: according to the requirements of the "Process and Finished Product Quality Monitoring Plan".

[0030] 2. Storage: The milk temperature is controlled at 4°C, and the storage time is 1 hour.

[0031] Calibration of milk adjustment: Pre-fill the specified amount of milk into the batching tank, and then test according to the "Process and Finished Product Quality Monitoring Plan" after recalibrating the quality.

[0032] 3. Preheating: The temperature at the inlet of the pasteurizer is 2-10°C, and the homogeneous temperature reaches 60°C after preheating by plate exchange.

[0033] 4. Homogenization: When using an imported homogenizer, the homogenization temperature is 55°C, the total homogenization pressure is 18Mpa, the first-stage homogenization pressure is 13Mpa, and the second-stage homogenization pressure is 5Mpa.

[0034] 5. Pasteurization and flash steaming: the sterilization...

Embodiment 2

[0040] Low-lactose milk enzyme hydrolysis process:

[0041] Raw milk inspection (physical and chemical index inspection: fat ≥ 3.10%; protein ≥ 2.95%; acidity ≤ 0.162%); passed the routine 75% alcohol test. Storage (temperature 8°C, time 12h). Calibration inspection shall be carried out according to the "Process and Finished Product Quality Monitoring Plan". Preheating: Make the homogeneous temperature reach 60°C after preheating by plate replacement. Homogeneous pressure is 12Mpa. The flash temperature is 70°C. The pasteurization temperature range is 90°C, the time is 10 seconds, and cooled to 37°C. Enzyme hydrolysis process The addition ratio of lactase is 0.6:1000, the temperature is 39°C, and the time is 2h. The ultra-high temperature instantaneous sterilization temperature range is 139°C, and the time is 4s. Aseptic filling. The temperature for sticking straws is 145°C. packing. storage.

Embodiment 3

[0043] Low-lactose milk enzyme hydrolysis process:

[0044] Raw milk inspection (physical and chemical index inspection: fat ≥ 3.10%; protein ≥ 2.95%; acidity ≤ 0.162%); passed the routine 75% alcohol test. Storage (temperature 0 ℃, time 10h). Calibration inspection shall be carried out according to the "Process and Finished Product Quality Monitoring Plan". Preheating: The homogeneous temperature after preheating reaches 90°C by plate exchange. Homogeneous pressure is 19Mpa. The flash temperature is 90°C. The pasteurization temperature range is 80°C, the time is 20 seconds, and cooled to 20°C. Enzyme hydrolysis process The addition ratio of lactase is 0.7:1000, the temperature is 45°C, and the time is 1.5h. The ultra-high temperature instantaneous sterilization temperature range is 135°C, and the time is 4s. The temperature for sticking straws is 175°C. packing. storage.

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Abstract

The invention relates to milk and a preparation method thereof, in particular to a lactase hydrolytic milk and the preparation method thereof, which belongs to a field of human daily necessary (agriculture, light industry and medical science) food and milk drink technology. The preparation method of lactase hydrolytic milk of the invention comprises the production technique of conventional liquid milk, wherein, a lactase hydrolytic step is added between the steps of pasteurization and UHT (ultra heat treated) sterilization. The product of the invention reduces the product lactose content via adding the lactase technique, thus improving the better milk absorption of the consumers.

Description

technical field [0001] The invention relates to milk and a preparation method thereof, in particular to lactase-added milk and a preparation method thereof. It belongs to the technical field of human life necessities (agriculture, light, medicine), food and milk beverage. Background technique [0002] Milk is the most perfect food that people can get from nature so far. It can not only provide people with high-quality animal protein, milk fat and vitamins needed for the growth and development of the body and brain, but also serve as a supplement for the human body. Calcium is the best choice. However, a large number of clinical research data at home and abroad show that due to the influence of many factors such as race, climate and genetics, a considerable number of people will lack lactase in their bodies, which will make the unique milk in milk Lactose cannot be digested and absorbed in the small intestine and is directly transported to the large intestine, where it cause...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152
Inventor 孙国庆康小红胡新宇刘卫星
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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