Formulated acidic low-lactose liquid milk product and producing method thereof

A dairy product and low-lactose technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of increased equipment investment, reduced utilization rate, and unsatisfactory taste, and achieve reduced equipment investment, increased utilization rate, and improved hydrolysis rate Effect

Active Publication Date: 2010-05-12
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] At present, the market for acidic milk drinks and flavored milk is large and there are many varieties, but there is no formulated acidic low-lactose milk drink and flavored milk, so that people with lactose intolerance can safely enjoy such as premium yogurt Sweet and sour refreshing feeling like sour milk drink
[0009] The lactase of Aspergillus oryzae has the highest relative activity when the pH value is 4.0-4.5 and the temperature is 50-55°C. In the range of pH value 3.5-6.0, it is mainly used to process milk or yogurt, so it is very suitable for acid treatment milk beverages and flavored milks, making them milk beverages and flavored milks with low-lactose health care effects, but the hydrolysis temperature of 50-55°C is a great test for the stability of acid-adjusting products after ultra-high temperature, so there must be good Stabilizer support can have good stability and taste during the product shelf life
Most of the currently commercially available blended acidic milk drinks and flavored milks use convention...

Method used

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  • Formulated acidic low-lactose liquid milk product and producing method thereof
  • Formulated acidic low-lactose liquid milk product and producing method thereof
  • Formulated acidic low-lactose liquid milk product and producing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1, preparation deployment type acidic low-lactose milk beverage

[0044] Formula (based on one ton of product):

[0045] Milk 350kg

[0046] White sugar 55kg

[0047] Low viscosity sodium carboxymethyl cellulose 3.5 kg

[0048] Gellan Gum 1.5kg

[0049] Propylene glycol alginate 0.5 kg

[0050] Monoglyceride tartrate 0.1 kg

[0051] Lactic acid 2 kg

[0052] Citric acid 2.2 kg

[0053] Lactase from Aspergillus oryzae 0.1kg

[0054] Flavor 1.5kg

[0055] Balance water.

[0056] Raw material standard:

[0057] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%.

[0058] White granulated sugar: in line with the national first-class standard.

[0059] Purified water, lactic acid, citric acid: in line with national standards.

[0060] The remaining raw materials meet the requirements of relevant quality standards.

[0061] making process:

[0062] 1) The raw milk whose temperature does not exceed 8°C is used to remove mechanical impuritie...

Embodiment 2

[0068] Embodiment 2, preparation deployment type acidic low-lactose milk beverage

[0069] Formula (based on one ton of product):

[0070] Milk 500kg

[0071] 70kg white sugar

[0072] Low viscosity sodium carboxymethyl cellulose 3.5 kg

[0073] pectin 1 kg

[0074] Gellan gum 1.2 kg

[0075] Xanthan gum 0.1 kg

[0076] Monoglyceride succinate 1 kg

[0077] Lactic acid 2.5 kg

[0078] Malic acid 1 kg

[0079] Lactase from Aspergillus oryzae 0.5kg

[0080] Flavor 1.5kg

[0081] Balance water.

[0082] Raw material standard:

[0083] Skimmed milk powder: protein ≥ 32.2%; fat ≤ 1.5%.

[0084] White granulated sugar: in line with the national first-class standard.

[0085] Purified water, lactic acid, malic acid: in line with national standards.

[0086] The remaining raw materials meet the requirements of relevant quality standards.

[0087] making process:

[0088] 1) The raw milk whose temperature does not exceed 8°C is used to remove mechanical impurities in th...

Embodiment 3

[0094] Embodiment 3, the acid low-lactose seasoning milk of preparation deployment type

[0095] Formula (based on one ton of product):

[0096] Milk 800kg

[0097] 65kg white sugar

[0098] Low viscosity sodium carboxymethyl cellulose 4 kg

[0099] Pectin 2.0 kg

[0100] Gellan gum 1.2 kg

[0101]Xanthan gum 0.1 kg

[0102] Monoglycerides 1 kg

[0103] Malic acid 2.0 kg

[0104] Citric acid 2.2 kg

[0105] Lactase from Aspergillus oryzae 0.8kg

[0106] Flavor 1.5kg

[0107] Balance water.

[0108] Raw material standard:

[0109] Milk: protein ≥ 2.95%; fat ≥ 3.0%; non-fat milk solids ≥ 8.5%.

[0110] White granulated sugar: in line with the national first-class standard.

[0111] Purified water, malic acid, citric acid: in line with national standards.

[0112] The remaining raw materials meet the requirements of relevant quality standards.

[0113] making process:

[0114] 1) The raw milk whose temperature does not exceed 8°C is used to remove mechanical impur...

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Abstract

The invention relates to the field of milk products, in particular to a formulated acidic low-lactose liquid milk product and a producing method thereof. The formulated acidic low-lactose liquid milk product contains the following raw materials by weight percent: 30 to 98.9 percent of milk, 0.31 to 1 percent of stabilizing agent, 0.3 to 0.6 percent of acidity regulator, and 0.01 to 0.1 percent oflactase of aspergillus oryzae, wherein the stabilizing agent comprises thickener and/or emulsifier, and the thickener comprises larger than or equal to 0.3 percent of low-viscosity sodium carboxymethyl cellulose by weight percent. The invention overcomes the limitation in the prior art that only neutral low-lactose milk can be produced, creatively adopts the lactase of aspergillus oryzae, provides acidic low-lactose liquid milk beverage and flavoured milk, and ensures the situation that the people suffering from lactose intolerance can drink the products becomes feasible.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to a formulated acidic low-lactose liquid dairy product and a production method thereof. Background technique [0002] Milk is rich in nutrition, easy to digest and absorb, high in quality and low in price, and convenient to eat. It is the closest to perfect food. It is called "white blood" and is one of the most ideal natural foods. Milk contains a lot of protein, mainly casein, albumin, globulin, milk protein, etc. It contains more than 20 kinds of amino acids, including 8 kinds of amino acids necessary for human body, and milk protein is a complete protein with a digestibility as high as 98%. %. [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 ...

Claims

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Application Information

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IPC IPC(8): A23C9/12
Inventor 巴根纳赵六永刘华孙远征马国文
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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