Sugar-free milk production process

A production process, lactose technology, applied in the field of sugar-free milk production process, can solve problems such as not being able to satisfy diabetic patients, lactose intolerance, difficulty in large-scale implementation, etc.

Inactive Publication Date: 2016-11-23
方雅悯 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above method is difficult to implement on a large scale, and the obtained lactose-free whole milk can solve the problem of lactose intolerance, but it still contains monosaccharide sugar, which still cannot meet the requirements of diabetic patients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] This embodiment is the production process of preparing full-fat or half-fat sugar-free milk, comprising the following steps:

[0032] Step 1: Preheat raw milk to 20°C;

[0033] Step 2, remove impurities through clean milk;

[0034] In the third step, the skim milk and fat are separated by a centrifuge; the lactose content in the separated fat is ≤0.1%, and the fat content in the skim milk is ≤0.1%;

[0035] Step 4, adjust the pH of casein in skim milk to 4.5~5.0 with 3% hydrochloric acid, and flocculate by isoelectric point method;

[0036] The fifth step is to concentrate and retain casein through membrane filtration and pass through the filtrate containing lactose. The membrane adopts a tubular membrane with a pore size of 0.8~1.2μm and a membrane pressure of 0.3~0.5Mpa, and the concentration ratio is 8-10 times; then the casein rinsing;

[0037] In the sixth step, the casein and the fat obtained in the third step are blended and homogenized, and the fat is added i...

Embodiment 2

[0041] This embodiment is the production process of preparing skimmed sugar-free milk, comprising the following steps:

[0042] Step 1: Preheat raw milk to 40°C;

[0043] Step 2, remove impurities through clean milk;

[0044] In the third step, the skim milk and fat are separated by a centrifuge; the lactose content in the separated fat is ≤0.1%, and the fat content in the skim milk is ≤0.1%;

[0045] Step 4, adjust the pH of casein in skim milk to 4.5~5.0 with 3% hydrochloric acid, and flocculate by isoelectric point method;

[0046] The fifth step is to concentrate and retain casein through membrane filtration and pass through the filtrate containing lactose. The membrane adopts a tubular membrane with a pore size of 0.8-1.2 μm and a membrane pressure of 0.3Mpa, and the concentration ratio is 8-10 times; then the casein is rinsed;

[0047] Step 6, homogenizing the casein;

[0048] Step 7: Sterilize by membrane filtration. The membrane adopts a tubular membrane with a pore...

Embodiment 3

[0051] This example is a production process for preparing whole or half-fat sugar-free milk, which first produces sugar-free milk powder (steps 1-8), then produces biologically active water (steps 9-11), and finally mixes the two to obtain sugar-free milk powder. Sugar milk (step 12), specifically includes the following steps:

[0052] The first step is to heat up the fresh milk to 20°C for preheating;

[0053] Step 2, remove impurities through clean milk;

[0054] In the third step, the skim milk and fat are separated by a centrifuge; the lactose content in the separated fat is ≤0.1%, and the fat content in the skim milk is ≤0.1%;

[0055] Step 4, adjust the pH of casein in skim milk to 4.5~5.0 with 3% hydrochloric acid, and flocculate by isoelectric point method;

[0056] Step 5: Concentrate and retain casein through membrane filtration to pass through the filtrate containing lactose. The membrane adopts a tubular membrane with a pore size of 0.8-1.2 μm and a membrane pres...

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PUM

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Abstract

The invention discloses a sugar-free milk production process. The sugar-free milk production process comprises the following steps that step one, fresh and raw milk is preheated to improve the temperature to reach 20-40 DEG C; step two, impurities are removed through milk clarifying; step three, skimmed milk and fat are obtained through separation of a centrifugal machine; step four, casein in the skimmed milk flocculates; step five, filtrate intercepting but penetrating through the casein and containing lactose is concentrated through membrane filtration, casein rinsing is performed; step six, the casein and the fat obtained in the step are blended and homogenized, and if skimmed sugar-free milk is made, blending is not needed; 7, membrane filtration and sterilization are performed. The lactose content in the sugar-free milk obtained through the production process is lower than 0.1% and is suitable for populations having lactose intolerance to eat. In addition, due to the fact that lactose and monosaccharide are completely removed (carbohydrate), the milk can be also suitable for populations suffering from diabetes and other diseases and having higher sugar content requirements to eat.

Description

technical field [0001] The invention relates to a sugar-free milk production process, which belongs to the technical field of dairy products. Background technique [0002] Milk has irreplaceable advantages in nutrition. Dairy products are an important source of many nutrients such as calcium, protein and vitamin D. Lactose is a sugar unique to milk and is also found in human breast milk. Lactose accounts for 4.2%-5% of the total weight of milk and is the most abundant solid component in milk. Humans can digest lactose when they are young, but as they grow older, the level of lactase secretion in the human body gradually decreases, making many people no longer able to digest lactose well, resulting in symptoms such as diarrhea and abdominal distension, which are called Lactose intolerance. In China, lactose intolerance and lactase deficiency are mainly adult-type lactase deficiency, with an incidence rate of 80% to 100% in adults, and a higher incidence rate in school-age ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/142A23C9/16
CPCA23C9/1422A23C9/16
Inventor 方雅悯陈新凯毕延凯魏浩刘彬彬方存林
Owner 方雅悯
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