Low-lactose dairy product and production method thereof
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A production method and low-lactose technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of high production costs, achieve low cost, low lactose content, and reduce costs
Inactive Publication Date: 2016-01-27
YANGZHOU UNIV
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Problems solved by technology
[0005] Aiming at the problem of lactose intolerance caused by lactose in dairy products and the high production cost of traditional treatment processes, the purpose of the present invention is to provide a new type of microalgae milk product and its production method
Method used
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Effect test
Embodiment 1
[0023] (1) After the raw milk is sterilized by high temperature, it is placed in an airlift reactor;
[0024] (2) After collecting and cleaning the Chlorella vulgaris on the third day of the logarithmic phase, add it to the reactor at a ratio of 2% (w / v);
[0025] (3) At 22°C, 100μmol / m 2 / s, cultured for 3 days at a ventilation volume of 1vvm.
[0026] Processing effect test:
[0027] The lactose content in the treated dairy product was reduced by 95% compared with the initial level, while the protein content increased by 8%, the vitamin content increased by 7%, and the fatty acid content reached 4% (w / v).
Embodiment 2
[0029] (1) Place the raw mare's milk in a stirred reactor after being subjected to ultra-high temperature instantaneous sterilization;
[0030] (2) After collecting and cleaning the Chlorella pyrenoidosa on day 5 of the logarithmic phase, add it to the reactor at a ratio of 4% (w / v);
[0031] (3) Cultivate for 5 days at 20° C., under dark conditions, with an air flow of 0.5 vvm.
[0032] Processing effect test:
[0033] The lactose content in the processed dairy product was reduced by 97% compared with the initial level, while the protein content increased by 10%, the vitamin content increased by 6%, and the fatty acid content reached 3% (w / v).
Embodiment 3
[0035] (1) After the raw goat milk is pasteurized, it is placed in a bubble tower reactor;
[0036] (2) After collecting and cleaning the Haematococcus pluvialis on the second day of the logarithmic phase, add it to the reactor at a ratio of 1% (w / v);
[0037] (3) At 25°C, 500μmol / m 2 / s, cultured for 2 days under the ventilation of 2vvm.
[0038] Processing effect test:
[0039] After the treatment, the lactose content in the dairy product was reduced by 92% compared with the initial level, while the protein content increased by 5%, the vitamin content increased by 6%, and the astaxanthin content reached 3% (w / v).
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Abstract
The present invention relates to a low-lactose dairy product and a production method thereof. The low-lactose dairy product is prepared by the following method: raw milk is sterilized, microalgae cells at the logarithmic growth phase are collected and washed, and the washed microalgae cells are added into a reaction vessel at a certain proportion; and the microalgae cells are cultivated for a certain time at suitable temperature, light and ventilation conditions. The microalgae which is edible and rich in nutrients is used to metabolize and degrade lactose in the raw milk and to solve the problem that part of the population are intolerant with the dairy products rich in lactose. The method is simple and convenient in operation processes, can effectively reduce the cost of degradation of lactose, and has a better degradation effect. The processed milk contains lower lactose content, and the addition of microalgae enables the dairy product to have higher protein content and to be rich in other nutrients and active factors, such as fatty acids, astaxanthin, carotene, etc., and thus the quality of dairy products is further improved.
Description
technical field [0001] The invention relates to the field of food biotechnology, in particular to a low-lactose dairy product and a production method thereof. Background technique [0002] Dairy products are the most widely consumed drinks by humans, among which the more widely consumed dairy products include milk, goat milk, horse milk and camel milk, which are rich in protein, calcium, phosphorus, iron, vitamins and minerals, etc. Health has many benefits. However, since dairy products are usually rich in lactose, the lactose in dairy products cannot be completely digested and decomposed due to the reduced secretion or low activity of lactase at the top of the villi on the surface of the jejunal mucosa in some people, and part of the lactose is fermented by colonic flora Lactic acid, hydrogen, methane and carbon dioxide are produced. Lactic acid further stimulates the intestinal wall to increase intestinal peristalsis and cause diarrhea, and the gas produced causes flatul...
Claims
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Application Information
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