Method for producing low-lactose milk beverage

A production method and technology for milk beverages, applied in the field of milk beverages, can solve the problems of loss of valuable protein and minerals, lack of lactase, gastrointestinal disorders, etc. Oxidation, effect of sweet and delicious milk protein

Active Publication Date: 2012-07-25
HEBEI STRONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, many people lack lactase in their intestines, especially in Asians and Africans, accounting for more than 70%. After they drink milk, because lactose cannot be decomposed and absorbed, it is regarded as a kind of carbohydrate by intestinal microorganisms and fermented Acid produces gas, leading to gastrointestinal disorders, abdominal distension, abdominal pain, diarrhea and other gastrointestinal discomfort, and the loss of valuable protein and minerals and other nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A production method of a low-lactose milk beverage. Take 100kg of fresh milk, undergo ultra-high temperature instant sterilization at 130-135°C for 2-3 seconds, cool to 39°C after sterilization, and add Kluyveromyces lactis with an activity of 3000U / g 50 grams of lactase, hydrolyzed at a constant temperature of 39°C for 2 hours to obtain the first hydrolyzed emulsion, adjust the pH value of the first hydrolyzed emulsion to 8.0 and raise the temperature to 42-45°C, add Lactobacillus helveticus with an activity of 1000U / mg 50 grams of mixed protease composed of cell wall protease and chymotrypsin with an activity of 4000U / mg, hydrolyzed at 42-45°C for 2 hours to obtain the second hydrolyzed emulsion, and heated the second hydrolyzed emulsion to 80°C to inactivate the enzyme activity Then add the first mixed solution, the first mixed solution is a liquid mixture prepared by 20kg warm water, 1kg sucrose, 0.045kgCMC-Na FH9, 0.023kg xanthan gum, 0.017kg aspartame, mix well, th...

Embodiment 2

[0018] A method for producing a low-lactose milk beverage, which is basically the same as in Example 1, except that the sterilized fresh milk is first hydrolyzed with a mixed protease at a pH of 8.0 and a temperature of 42-45°C to obtain the first hydrolyzed milk For the emulsion, the pH value was adjusted to about 6.80 and the temperature was lowered to 39°C, and hydrolyzed with Kluyveromyces lactis lactase.

Embodiment 3

[0020] A method for producing a low-lactose milk beverage, which is basically the same as in Example 1, except that fresh milk uses 12kg of whole or skimmed milk powder dissolved in 88kg of hot water at a temperature of 80-90°C to replace the fresh milk , the addition amount of Kluyveromyces lactis lactase is 80 grams, and the addition amount of mixed protease is 40 grams.

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Abstract

The invention discloses a method for producing a low-lactose milk beverage, which comprises the steps: lactose water in milk raw material is hydrolyzed to dextrose and galactose by using lactase, protein in milk raw material is hydrolyzed to peptides by using mixed protease consisting of Swiss lactobacillus cell wall protease and chymotrypsin, CMC-Na FH9 and xanthan gum are then used as milk beverage thickener and milk protein stabilizer, white vinegar is used as cardiovascular regulator of the milk beverage, sucrose, aspartame, citric acid and vanillin are used as seasoner to produce low-lactose milk beverage which has more than 70% of lactose decomposition rate and not less than 1.80mg / ml of peptide content, wherein the low-lactose milk beverage contains a large number of anti-oxidization peptides and anti-fatigue peptides; the milk beverage produced by the method according to the invention has good anti-fatigue and anti-oxidization effects and great blood pressure and blood fat reducing effects, can enhance immunoregulation function and cardiovascular function of human body, and has the characteristics of appropriate thickness, sweet and delicious taste and stable milk protein.

Description

technical field [0001] The invention relates to milk beverage technology, in particular to a production method of a low-lactose milk beverage. Background technique [0002] Milk beverages prepared from milk raw materials such as milk and goat milk are a new type of beverage that has developed rapidly in recent years. Milk beverages contain mineral elements such as calcium, phosphorus, and potassium and various vitamins needed by the human body. Slow down osteoporosis, also rich in lactose and protein. Milk contains about 4.6% lactose, which cannot be directly absorbed by the human body. It needs to be decomposed into glucose and galactose under the action of lactase in the small intestine, and then absorbed by the human body. It can only be absorbed by decomposing it into low peptide segments (such as antioxidant functional peptides and anti-fatigue functional peptides) and amino acids. However, many people lack lactase in their intestines, especially in Asians and African...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A23C9/154
Inventor潘道东
OwnerHEBEI STRONG FOOD