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

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 of lactase 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 ...

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 conventional sodium carboxymethyl cellulose FH9, but the inventors of the present invention have found through experiments that using this raw material will lead to a relatively unsatisfactory taste of the product and stability in the later stage Poor performance (mainly manifested in the gradual increase in the amount of sedimentation), the product is difficult for consumers to accept

[0010] On the other hand, according to the existing 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 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

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