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Galactosyl oligosaccharide-enriching milk and preparation method thereof

A technology of galacto-oligosaccharides and milk, applied in dairy products, milk preparations, applications, etc., can solve the problems of low-lactose milk that are not specifically disclosed, and achieve the effect of reducing lactose content

Active Publication Date: 2013-06-19
BEIJING SANYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN200310121748.9 discloses a production method of low-lactose milk, but does not specifically disclose whether the low-lactose milk contains galacto-oligosaccharide; dairy products
However, the low-lactose milk that synthesizes galacto-oligosaccharides through lactase hydrolysis is rarely reported.

Method used

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  • Galactosyl oligosaccharide-enriching milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1 Pasteurization of milk containing galacto-oligosaccharides

[0022] Add 0.15% of the milk weight stabilizer (0.05% glyceryl monostearate, 0.05% sucrose fatty acid ester, 0.03% polyglycerol fatty acid ester, 0.02% sodium caseinate) to milk at 68°C, and stir for 10 minutes After mixing well, pasteurize (85°C, 15min) and cool down to 37°C, add lactase with milk weight of 0.5‰, and enzymatically hydrolyze for 2 hours, the hydrolysis rate of lactose is 78%. It is then heated to 55°C-65°C, homogenized under 200bar pressure, pasteurized (85°C, 15min), and made through ultra-clean filling. The packaging form can be house-shaped, bagged, etc.

[0023] After testing, every 100 grams of finished product contains: 3.12 grams of protein, 3.56 grams of fat, 8.5 grams of non-fat milk solids, 1.1 grams of lactose, and 0.6 grams of galacto-oligosaccharides.

[0024] The above preparation process is as figure 1 shown.

Embodiment 2

[0025] Example 2 Pasteurization of milk containing galacto-oligosaccharides

[0026] 0.2% stabilizer (0.05% glyceryl monostearate, 0.05% sucrose fatty acid ester, 0.04% polyglycerol fatty acid ester, 0.03% microcrystalline cellulose, 0.02% sodium tripolyphosphate, 0.01% carboxylic acid ester) Sodium methyl cellulose) was added to milk at 65°C, stirred for 10 minutes and fully mixed, after pasteurization (85°C, 15 minutes), the temperature was lowered to 35°C, and lactase with a milk weight of 1‰ was added, and after 1.5 hours of enzymatic hydrolysis , The hydrolysis rate of lactose is 76%. It is then heated to 55°C-65°C, homogenized under 200bar pressure, pasteurized (85°C, 15min), and made through ultra-clean filling. The packaging form can be house-shaped, bagged, etc.

[0027] After testing, every 100 grams of the finished product contains: 3.16 grams of protein, 3.51 grams of fat, 8.3 grams of non-fat milk solids, 1.3 grams of lactose, and 0.5 grams of galacto-oligosaccha...

Embodiment 3

[0029] Example 3 Pasteurization of milk containing galacto-oligosaccharides

[0030] The stabilizer (0.06% glyceryl monostearate, 0.05% sucrose fatty acid ester, 0.03% polyglycerol fatty acid ester, 0.02% sodium caseinate, 0.02% sodium hexametaphosphate) was added to 70% milk weight 0.18% stabilizer In the milk at ℃, stir for 10 minutes and mix thoroughly, then pasteurize (85℃, 15min) and cool down to 6℃, add lactase with a milk weight of 0.48‰, and after 16 hours of enzymatic hydrolysis, the lactose hydrolysis rate is 78.6%. It is then heated to 55°C-65°C, homogenized under 200bar pressure, pasteurized (85°C, 15min), and made through ultra-clean filling. The packaging form can be house-shaped, bagged, etc.

[0031] After testing, every 100 grams of the finished product contains: 3.25 grams of protein, 3.98 grams of fat, 8.3 grams of non-fat milk solids, 1.15 grams of lactose, and 0.65 grams of galacto-oligosaccharides.

[0032] The above preparation process is as figure 1 s...

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Abstract

The invention provides galactosyl oligosaccharide-enriching milk. A preparation method comprises the following steps of: pasteurizing raw material milk containing a stabilizing agent, cooling to the temperature that enzymolysis is needed to perform, adding lactase, performing the enzymolysis for a period of time, homogenizing the milk which is subjected to the enzymolysis, and pasteurizing or performing ultra high temperature (UHT) sterilization to obtain a finished product, wherein the content of the galactosyl-oligosaccharides in the dairy product is between 0.2 and 1.2 percent. In the galactosyl oligosaccharide-enriching milk, the galactosyl-oligosaccharides are generated while the content of lactose in cow milk is reduced greatly, so the milk is suitable to be drunk by people who suffer from lactose intolerance. Simultaneously, nutrition is refined and the milk contains prebiotics-galactosyl-oligosaccharide bifidus factors, so the nutritional and healthy functional milk product isprovided for consumers.

Description

technical field [0001] The invention belongs to the field of dairy product processing, and in particular relates to milk rich in galacto-oligosaccharides and a preparation method thereof. Background technique [0002] The lactose content in milk is about 4.8%, accounting for more than 99% of the total sugar content. Under normal physiological conditions, lactose can only be absorbed by the body after being hydrolyzed into glucose and galactose by the action of lactase in the small intestine. However, when the human body lacks lactase and ingests milk, adverse reactions such as diarrhea and flatulence will occur, namely Lactose intolerance. Relevant surveys and studies have shown that people of color, especially Orientals, are more lactose intolerant. Due to lactose intolerance, many people cannot make full use of milk, which greatly hinders the growth of milk production and consumption. Reducing the lactose content in milk and producing low-lactose milk is of great signif...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/12
Inventor 陈历俊卢阳董翠霞张玲改唐璐张晓平张国钰周伟明
Owner BEIJING SANYUAN FOOD