Low-lactose acid goat milk and preparation method thereof

A technology of lactobionic goat and lactobionic acid, applied in the field of low-lactose yogurt and its preparation, can solve the problems of reduced number of live bacteria, lactose intolerance, unstable number of live lactic acid bacteria, etc., achieve fine tissue and improve immunity force effect

Inactive Publication Date: 2017-04-26
山东坤泰生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] People are paying more and more attention to the demand for low-lactose milk. Fermenting goat milk to prepare yogurt can reduce the lactose content in yogurt, but the existing low-lactose yogurt generally has a lactose content of ≥0.6 g/100ml , For individual

Method used

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  • Low-lactose acid goat milk and preparation method thereof
  • Low-lactose acid goat milk and preparation method thereof
  • Low-lactose acid goat milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0023] Example 1 A low-lactose goat milk

[0024] The low-lactose goat milk includes the following raw materials in parts by weight:

[0025] 700 parts of raw goat milk, 5 parts of sea buckthorn juice, 6 parts of cypress seed extract, 4 parts of lily extract, 4 parts of aloe polysaccharide, 2 parts of starch, 15 parts of sucrose, 4 parts of fructose syrup, 0.1 part of Lactobacillus salivarius, 0.2 part of Lactobacillus casei, 0.3 part of Leuconostoc mesenteroides.

[0026] The bacterial concentration of the Lactobacillus salivarius is 1.2×10 7 cfu / g; the Lactobacillus paracasei, the bacterial concentration is 1.5×10 7 cfu / g; Leuconostoc mesenteroides with a bacterial concentration of 1.6×10 7 cfu / g.

[0027] The Lactobacillus salivarius, Lactobacillus paracasei and Leuconostoc mesenteroides are purchased from the market.

[0028] The preparation method of low-lactose goat milk includes the following steps:

[0029] (1) Weigh the raw materials

[0030] According to the above ratio, weigh ...

Example Embodiment

[0054] Example 2 Optimization experiment of the ratio of starter

[0055] On the basis of Example 1, only the addition amount of 3 kinds of fermentation strains was changed to prepare goat yogurt. The evaluation indicators of goat yogurt include lactose content, loss rate of viable lactic acid bacteria number on day 25 of cold storage, water holding capacity, and viscosity , Comprehensive score and other indicators.

[0056] Table 1 Optimization experiment of starter ratio

[0057]

[0058] Through the above preferred experiments, it can be seen that Example 7 is a preferred embodiment, that is, the addition amounts of Lactobacillus salivarius, Lactobacillus paracasei, and Leuconostoc mesenteroides are 0.2, 0.4, and 0.3, respectively.

[0059] The sour goat milk prepared in Example 7 of the present invention has fine and uniform tissue, no whey precipitation, protein content of 3.1%; fat content of 3.0%; non-fat milk solids ≥8.3%; acidity of 92°T, and lactic acid bacteria live bacteri...

Example Embodiment

[0060] Example 11 Optimal fermentation conditions

[0061] On the basis of Example 7, only the fermentation steps were changed, the fermentation time in the first stage, the heating rate in the second stage, and the fermentation temperature in the third stage. The evaluation indicators of the prepared yoghurt include lactose content and cold storage. Indexes such as the loss rate, water holding capacity, viscosity and comprehensive score of the number of viable lactic acid bacteria.

[0062] Table 2 Optimization experiment of fermentation conditions

[0063]

[0064] From the above optimization, it can be seen that Example 16 is a optimization experiment, that is, in the fermentation step, the fermentation time in the first stage is preferably 2h, the heating rate in the second stage is preferably 1.5°C / min, and the fermentation temperature in the third stage is preferably It is 42°C.

[0065] The sour goat milk prepared in Example 16 of the present invention has fine and uniform tis...

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Abstract

The invention provides low-lactose acid goat milk. The content of lactose in the low-lactose acid goat milk is 0.15-0.43g/100ml. The invention further provides a preparation method of the low-lactose acid goat milk. The preparation method comprises the following steps of preparing hippophae rhamnoides juice, preparing a semen platycladi extract, preparing a lily bulb extracting solution, performing blending and performing fermentation. The acid goat milk prepared by the preparation method disclosed by the invention is fine and smooth in tissue, uniform, and free from separation of whey, the protein content is 3.0-3.1%, the fat content is 2.8-3.2%, the content of non-grease solid is greater than or equal to 8.1-8.5%, the acidity is 90-93 Thorner degrees, the viable count of lactic acid bacteria is 1.8-2.2*10<8>cfu/g, and the content of lactic acid bacteria is stable. The acid goat milk prepared by the preparation method disclosed by the invention is low in lactose content, the content of the lactose in the acid goat milk is 0.15-0.43g/100ml, the water-holding capacity of the acid goat milk is 30-43%, the viscosity of the acid goat milk is 180-212 MPa.s, and the comprehensive score of the acid goat milk is 7.2-9.5.

Description

technical field [0001] The invention relates to low-lactose yogurt and a preparation method thereof, belonging to the technical field of dairy products. Background technique [0002] Lactose intolerance refers to symptoms such as diarrhea, bloating or abdominal cramps due to the inability to metabolize lactose normally after consuming large amounts of lactose. Also known as lactose intolerance. It is a common nutrient absorption disorder. After some people eat a lot of lactose, they cannot break down the lactose into glucose and galactose, resulting in the accumulation of a large amount of short-key fatty acids and hydrogen gas in the intestines, resulting in symptoms such as diarrhea, abdominal distension or abdominal cramps. [0003] People are paying more and more attention to the demand for low-lactose milk. Fermenting goat milk to prepare yogurt can reduce the lactose content in yogurt, but the existing low-lactose yogurt generally has a lactose content of ≥0.6 g / 100ml...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1307
Inventor 董玉坤
Owner 山东坤泰生物科技有限公司
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