Preparation method for low-lactose fermented dairy product

A technology for fermented dairy products and low lactose, applied in dairy products, milk preparations, applications, etc., can solve the problems of lack of taste and taste of fermented milk, and solve the problems of lactose intolerance, low lactose content and high viable count. Effect

Inactive Publication Date: 2013-01-16
JUNLEBAO DAIRY GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, the methods involved in the above patents and papers all add lactase to milk to prepare low-lactose milk. Although this method reduces the lactose content in milk, it does not have the unique taste and mouthfeel of fermented milk

Method used

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  • Preparation method for low-lactose fermented dairy product
  • Preparation method for low-lactose fermented dairy product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment １

[0042] Example 1 A kind of preparation method of low-lactose fermented dairy product

[0043] The preparation method is to carry out the enzymatic hydrolysis of milk and fermentation at the same time, and carry out the following steps in sequence

[0044] ① Handling of raw milk

[0045] a1. Homogenization: Homogenize the raw milk, the homogenization temperature is 65°C, and the homogenization pressure is 25MPa to form the homogenized raw milk x;

[0046] b1. Pasteurization: pasteurize raw milk x at 95°C for 5 minutes to form pasteurized raw milk y;

[0047] ②Enzymatic hydrolysis and fermentation

[0048] a2. Cooling and cooling: cooling and cooling the pasteurized raw milk y;

[0049] b2. Enzymatic hydrolysis and fermentation: Add 500NLU / Kg of lactase to the raw milk cooled to room temperature for 42 ℃ enzymatic hydrolysis for 2 hours, and at the same time add Streptococcus thermophilus for 10 6 cfu / mL, 10 for Lactobacillus delbrueckii subsp bulgaricus 6 cfu / mL, 10 for L...

Embodiment

[0054] Example 2-6

[0055] Embodiments 2-6 are respectively a preparation method of a low-lactose fermented dairy product, and the preparation steps are similar to those of embodiment 1, except that the relevant parameters involved are different, as shown in the following table:

[0056]

[0057] The product of the present invention reduces the content of lactose in milk by adding lactase, and not only makes the flavor and mouthfeel of the product more unique by inoculating a starter and fermenting, and the comparison data with ordinary fermented yogurt is shown in the following table:

[0058] As can be seen from the above table, compared with ordinary fermented yogurt, low lactose fermented yogurt has the following characteristics:

[0059] The lactose content was significantly reduced, and the number of viable bacteria at the end of fermentation was significantly higher than that of ordinary fermented yogurt. In addition, experiments have shown that the number of v...

Embodiment 7

[0060] Example 7 A preparation method of a low-lactose fermented dairy product,

[0061]The preparation method is to enzymatically hydrolyze the milk first and then ferment it, according to the following sequence of steps:

[0062] ① Handling of raw milk

[0063] A1. Homogenization: Homogenize the raw milk, the homogenization temperature is 65°C, and the homogenization pressure is 25MPa to form the homogenized raw milk x;

[0064] B1. Pasteurization: pasteurize the raw milk x at 95°C for 5 minutes to form pasteurized raw milk y;

[0065] ②Enzymolysis

[0066] A2. Cooling and cooling: cooling and cooling the pasteurized raw milk y;

[0067] B2. Enzymatic hydrolysis: add 1000NLU / Kg of lactase to the raw milk cooled to room temperature at 25°C for enzymatic hydrolysis for 5 hours;

[0068] C2. High temperature inactivation of enzymes: inactivation of enzymes at 95°C for 5 minutes to form dairy products n after enzymolysis;

[0069] ③Inoculation of starter

[0070] A3. Coo...

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Abstract

The invention discloses a preparation method for a low-lactose fermented dairy product. The preparation method has two modes; in one of the modes, lactase is added into milk and ferment is inoculated at the same time, so that the low-lactose fermented dairy product is prepared; in the other mode, lactase is first added into fresh milk, so that lactose is hydrolyzed into glucose and galactose, and ferment is then inoculated, so that the fermented dairy product is prepared. The low-lactose fermented dairy product prepared by the preparation method not only has the characteristics of low lactose content and high viable count, but also has the specific flavor and taste of fermented milk, the change of acidity is little in the process of later storage, and the taste is good. The preparation method is applicable to the preparation of low-lactose fermented dairy products.

Description

technical field [0001] The invention belongs to the field of dairy product preparation, and in particular relates to a method for preparing a low-lactose fermented dairy product. Background technique [0002] As an important dietary resource, cow's milk contains high-quality protein, fat that is easy to digest and absorb, more abundant minerals and multivitamins, and is a natural nutritious food. However, 55.1% of adults in our country cannot drink milk because they suffer from lactose intolerance. Therefore, the best way to solve the problem of lactose intolerance is to provide patients with the best low-lactose dairy products. [0003] At present, low-lactose dairy products are mainly low-lactose milk and ordinary fermented yogurt, among which: low-lactose milk is obtained by enzymatic hydrolysis of lactose, which is non-fermented milk and does not have the unique taste and texture of fermented milk; while ordinary fermented milk is It is fermented by adding lactic acid ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127
Inventor 魏立华王华朱宏牟德华陆淳杨新尧康志远王世杰
Owner JUNLEBAO DAIRY GRP CO LTD
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