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Low-lactose milk powder and preparation method thereof

A low-lactose and milk powder technology, applied in dairy products, milk preparations, applications, etc., can solve problems such as waste of milk dietary resources, obstacles to the development of the dairy industry, and low milk utilization, so as to improve intolerance symptoms and enrich nutrition Comprehensive, utilization-enhancing effects

Active Publication Date: 2010-07-21
WANDASHAN MILK IND HEILONGJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In the new dietary guidelines of the Chinese Nutrition Society, increasing milk intake is an important aspect of a good dietary pattern and improving the nutritional status of the whole people. Various factors such as structure and genetic inheritance prevent the general public from enjoying the high nutrition brought by dairy products and cause adverse reactions such as diarrhea and abdominal distention, which has caused great obstacles to the development of China's dairy industry
Lactose malabsorption is not only associated with the signs of lactose intolerance, but also with decreased appetite, resulting in reduced food intake, diarrhea, and loss of a certain amount of digested food that could have been digested but not absorbed (including valuable protein, vitamins, minerals and some sugars in milk), which makes the utilization rate of milk extremely low and wastes the precious dietary resource of milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The conventional milk powder production process is as follows:

[0045] 1. Raw milk inspection: according to the national standard GB / T 6914;

[0046] 2. Clean milk: impurity ≤ 2.5ppm, passed the conventional 75% alcohol test;

[0047]3. Secondary sterilization: After two times of centrifugal sterilization, the removal rate of spores reaches 95% of the total number of spores in the first sterilization, and the removal rate of spores in the second sterilization reaches 99% of the total number of spores;

[0048] 4. Standardization: standardize protein, fat, etc. for raw milk after skimming;

[0049] 5. Pasteurization: The temperature of the sterilization section should be controlled at 83°C for 15s to reduce the number of bacteria to 10%;

[0050] 6. Ingredients: add chemicals according to the characteristics of the materials used;

[0051] 7. Homogenization: Homogenization pressure 18MPa, homogenization temperature 45°C;

[0052] 8. Preheating and sterilization: the...

Embodiment 2

[0061] Enzymatic hydrolysis process of low-lactose milk powder:

[0062] 1. Raw milk inspection (physical and chemical indicators: fat ≥ 3.10%; protein 2.95%; acidity ≤ 0.162% (expressed as lactic acid); microbial indicators: total number of bacteria ≤ 200,000 / ml);

[0063] 2. Milk cleansing: the impurity of raw milk after cleaning is ≤4ppm, and it has passed the conventional 75% alcohol test;

[0064] 3. Secondary sterilization: After two times of centrifugal sterilization, the removal rate of spores reaches 90% of the total number of spores in the first sterilization, and the removal rate of spores in the second sterilization reaches 96% of the total number of spores;

[0065] 4. Standardization: standardize protein, fat, etc. for raw milk after skimming;

[0066] 5. Pasteurization: The temperature of the sterilization section should be controlled at 85°C for 20s to reduce the number of bacteria to 10%;

[0067] 6. Enzymatic hydrolysis process: the amount of lactase (Biola...

Embodiment 3

[0079] Enzymatic hydrolysis process of low-lactose milk powder:

[0080] 1. Raw milk inspection (physical and chemical indicators: fat ≥ 3.10%; protein 2.95%; acidity ≤ 0.162% (expressed as lactic acid); microbial indicators: total number of bacteria ≤ 200,000 / ml);

[0081] 2. Cleaned milk: the impurity of raw milk after cleaning is ≤2ppm, and it has passed the conventional 75% alcohol test;

[0082] 3. Secondary sterilization: After two times of centrifugal sterilization, the removal rate of spores reaches 90% of the total number of spores in the first sterilization, and the removal rate of spores in the second sterilization reaches 96% of the total number of spores;

[0083] 4. Standardization: standardize protein, fat, etc. for raw milk after skimming;

[0084] 5. Pasteurization: The temperature of the sterilization section should be controlled at 85°C for 20s to reduce the number of bacteria to 10%;

[0085] 6. Enzymatic hydrolysis process: the addition amount of lactase...

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Abstract

The invention relates to a low-lactose milk powder and a preparation method thereof. The lactose content of the low-lactose milk powder of the invention is 4.5-10%; the preparation method of the low-lactose milk powder includes that lactose enzyme is added into crude milk for hydrolysis after pasteurization on crude milk and before production burdening on the basis of the conventional production process. The invention adopts advanced biological enzymolysis technology, through researches on technological conditions of the steps of burdening, filtration, homogenizing, preheating and sterilization, evaporation concentration, spray drying, cooling, sieving, packaging and the like, a low lactose milk power is developed, the milk powder is full of nutriments, lactose hydrolysis rate can be above 70%, not only intolerance symptom of lactose intolerant people to lactose can be relived, but also the requirement of the lactose intolerant people on flavour and taste can be met.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to a low-lactose milk powder and a preparation method thereof. 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 the calcium supplement for the human body. best choice. [0003] Lactose is a unique disaccharide found in the milk of mammals. The average content of lactose in milk is 4.8%. It has low sweetness and poor solubility in water. After entering the human intestinal cavity, it must first pass through It needs to be hydrolyzed by lactase to be directly absorbed. Therefore, if there is a lack of lactase in the human body, lactose will remain in the intestinal cavity, causing isotonic water retention and colonic bacteria ferment lactose to produce a variety of gases ...

Claims

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Application Information

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IPC IPC(8): A23C9/12A23C9/16
Inventor 王利王青云杨晓波马景友李凯锋
Owner WANDASHAN MILK IND HEILONGJIANG
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