Low-lactose whey beverage and preparation method thereof

Abstract

The invention discloses a low-lactose whey beverage and a preparation method thereof and belongs to the field of healthy beverages. 100ml of the low-lactose whey beverage comprises less than or equal to 1.20 grams of protein, less than or equal to 2.16 grams of lactose and less than or equal to 1.00 gram of fat, plays a role in relieving an untoward effect after people with lactose intolerance ingest the lactose and fills the blank of the low-lactose whey beverage in the domestic market. The method for preparing the low-lactose whey beverage has the advantages of simple process, easy operation, low cost and suitability for small-scale dairy plants. Simultaneously, the method opens up a new path for reasonable utilization of a cheese byproduct, namely whey, for large enterprises capable of producing cheese and provides an effective theoretical basis.

Description

technical field [0001] The invention relates to a low-lactose whey drink and a preparation method thereof, belonging to the field of health drink production. Background technique [0002] With the continuous improvement of people's living standards, the consumption of beverages is increasing day by day, and people's requirements for healthy drinks are also getting higher and higher. [0003] A variety of nutrients in whey have important physiological functions. After lactose is hydrolyzed by lactase and then fermented by lactic acid bacteria, the degradation rate of lactose is significantly improved. It is also suitable for people with lactose intolerance, and the biological activity produced by fermentation with lactic acid bacteria Peptides have health care functions, are natural raw materials and health drinks, and have broad market prospects. [0004] Using lactic acid bacteria to ferment whey not only makes full use of whey resources and reduces environmental pollution...

AI Technical Summary

Problems solved by technology

[0006] At present, similar whey drinks have appeared in the international market, such as a whey series drink called "My whey" launched by the German Co. Hansen Company in 2008, but there is still no similar whey drink in the domestic market. Therefore, the research and development of a low-lactose whey beverage is of great significance for enriching the types of low-lactose dairy products and filling the gap in the domestic market for this product

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