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High-protein lactose-free milk and preparation method thereof

A high-protein, lactose-based technology, applied in dairy products, milk preparations, applications, etc., can solve problems such as easy coking, and achieve the effect of assisting blood sugar control

Active Publication Date: 2015-04-08
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention: In view of the lack of milk on the market that can control blood sugar while removing lactose, and the problem that milk is easy to coke on tube-type or plate-type sterilization equipment in the traditional preparation method, the present invention provides A high-protein lactose-free milk that removes lactose and can control blood sugar, and has a better taste. It also provides a preparation method for the high-protein lactose-free milk, which overcomes the problem of high-protein products in the tube or plate type. The problem of easy coking on the sterilization equipment

Method used

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  • High-protein lactose-free milk and preparation method thereof
  • High-protein lactose-free milk and preparation method thereof
  • High-protein lactose-free milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. Raw material formula (see Table 1):

[0027] The raw material formula of table 1 embodiment 1

[0028] raw material

[0029] 2. Preparation method:

[0030] ①Mix the concentrated milk protein, desalted and isolated whey protein and water, the mixing temperature is 45°C, and the mixing time is 10 minutes. 4m / s, the transmembrane pressure is 0.4Bar, and the feed liquid A is filtered;

[0031] ② The cream is pasteurized at 85°C for 15s to obtain feed liquid B;

[0032] ③Stir and mix feed liquid A and feed liquid B in a sterile tank at 45°C for 10 minutes;

[0033] ④55℃, 18MPa sterile homogeneous;

[0034] ⑤Cool to 2°C and fill aseptically.

[0035] Protein, fat, lactose content index in the final product of this embodiment:

[0036] project

[0037] The protein content was determined according to the national standard GB 5009.5; the fat content was measured according to the national standard GB 5413.3; the lactose was measured according to the...

Embodiment 2

[0039] 1. Raw material formula (see Table 2):

[0040] The raw material formula of table 2 embodiment 2

[0041] raw material

technical indicators

Amount added (wt%)

concentrated milk protein

Protein content ≥ 80%, lactose content ≤ 5%

1.0

demineralized whey protein

Protein content ≥ 90%, lactose content ≤ 3%

5.5

cream

Fat: 60%

2.5

water

softened water

91.0

total

100

[0042] 2. Preparation method:

[0043] ①Mix the concentrated milk protein, desalted whey protein and water, the mixing temperature is 55°C, the time is 20min, the mixed feed liquid is left to stand for 60min and then filtered through a ceramic membrane, the membrane pore size is 1.4μm, the filtration temperature is 50°C, and the flow rate is 6m / s , the transmembrane pressure is 0.6Bar, and the feed solution A is obtained after filtration;

[0044] ② The cream is pasteurized at 85°C for 20s to obtain feed liquid ...

Embodiment 3

[0051] 1. Raw material formula (see Table 3):

[0052] The raw material formula of table 3 embodiment 3

[0053] raw material

technical indicators

Amount added (wt%)

concentrated milk protein

Protein content ≥ 80%, lactose content ≤ 5%

0.5

demineralized whey protein

Protein content ≥ 90%, lactose content ≤ 3%

5.5

cream

Fat: 40%

2.5

water

softened water

91.5

[0054] total

100

[0055] 2. Preparation method:

[0056] ①Mix the concentrated milk protein, desalted and isolated whey protein and water, the mixing temperature is 55°C, and the time is 10 minutes. The mixed feed liquid is left to stand for 40 minutes and then filtered through ceramic membrane. , the transmembrane pressure is 0.4Bar, and the feed solution A is obtained after filtration;

[0057] ② The cream is pasteurized at 85°C for 15s to obtain feed liquid B;

[0058] ③Stir and mix material liquid A and ...

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Abstract

The invention provides high-protein lactose-free milk and a preparation method thereof. The raw materials of the high-protein lactose-free milk are prepared from the following components in percentage by weight: 0.5-1% of milk protein concentration, 5.0-5.5% of desalted separated whey proteins, 2.5-3.5% of watery cream and the balance of water, totaling 100%, wherein the percentage by weight is that relative to the total mass of the raw materials. The preparation method comprises the following steps: (1) mixing the milk protein concentration, the desalted separated whey proteins and water, standing and filtering by virtue of a ceramic membrane to obtain slurry A; (2) carrying out pasteurization on the watery cream to obtain slurry B; (3) mixing the slurry A and the slurry B; (4) homogenizing; and (5) cooling and filling. According to the ceramic membrane filtration process, the problem that a high-protein product is easily coked on tubular or platy sterilization equipment is solved, and the final product helps solve the problem that the common milk drank by the diabetic patient is adverse to glucostasis and has the function of controlling blood glucose of the type 2 diabetic patient in an assistant manner.

Description

technical field [0001] The invention relates to the field of food technology, in particular to high-protein lactose-free milk and a preparation method thereof. Background technique [0002] With the improvement of living standards and changes in lifestyle, lack of exercise, overeating, and unreasonable intake of high-calorie, high-protein and low-fiber meals are common among citizens in our country. Coupled with the environmental pollution brought about by the increase in the degree of industrialization, the number of sub-healthy people has increased significantly, and various "lifestyle diseases" are also threatening human health. Diabetes is one of the representative lifelong diseases. According to the statistics of the World Health Organization, there are currently 300 million people suffering from diabetes (including recessive diabetes population) in the world, of which nearly 40 million are diabetic patients in my country, which is the second largest country in the worl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/15
Inventor 王辉于鹏郭本恒刘振民任璐肖杨蔡涛姜雪
Owner BRIGHT DAIRY & FOOD CO LTD
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