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Lactose-intolerance fermented milk and preparation method thereof

A fermented milk and lactose-free technology, applied in the direction of bacteria and lactobacilli used in dairy products and food preparation, can solve the problems of complex process, various processing equipment, and harmful microbial erosion, so as not to increase the process and save enzymes Delicate action time and tissue state

Pending Publication Date: 2017-09-08
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, the zero-lactose fermented milk currently on the market is degraded by adding lactase to degrade lactose. The process is complicated, the processing equipment is various, and it is easy to be eroded by harmful microorganisms.

Method used

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  • Lactose-intolerance fermented milk and preparation method thereof
  • Lactose-intolerance fermented milk and preparation method thereof

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preparation example Construction

[0033] The present invention also provides a method for preparing the zero-lactose fermented milk, the method comprising the following steps:

[0034] (1) After mixing the raw milk and sugar, a mixed solution is obtained;

[0035] (2) homogenizing the mixed solution, sterilizing, cooling, inoculating the starter, fermenting to an acidity of 70-85 ° T, to obtain a fermented mixed solution;

[0036] (3) Filling the fermented mixture and cooling it twice to obtain the lactose-free fermented milk.

[0037] The zero-lactose fermented milk of the present invention does not add lactase to the raw material, so the enzymatic hydrolysis time of lactase is saved, and the original equipment and process can be used without adding new equipment and process, and the production cost is low and the production cycle is short. .

[0038] Preferably, the homogeneous temperature in step (2) is 60-80° C., and the pressure is 18-20 MPa. The homogeneous condition makes the mixed liquid containing ...

Embodiment 1

[0046] Proportioning was carried out according to the raw materials of Example 1 in Table 1. A method for preparing zero-lactose fermented milk comprises the following steps:

[0047] 1) Preheat raw milk to 70°C and 18MPa for homogenization; sterilize at 110°C for 300s; put the sterilized material into a milk buffer tank and cool to 42°C, inoculate with Streptococcus thermophilus AIBI S 4.01 SWEET at 42°C Ferment for 6.5 hours until the acidity reaches 75°T;

[0048] 2) Aseptic filling is performed when the temperature drops to 15°C, and cooled to 6°C to obtain lactose-free fermented milk.

[0049]The obtained zero-lactose fermented milk was tested for nutritional components, and the test results showed that the protein content was 3.0%, the fat content was 3.1%, and the lactose content was 0.015%.

Embodiment 2

[0051] Carry out proportioning according to the raw material of embodiment 2 in table 1. A method for preparing zero-lactose fermented milk comprises the following steps:

[0052] 1) Preheat raw milk and white sugar to 60°C and mix well;

[0053] 2) Cool to 5°C, stop stirring, temporarily store, homogenize at 70°C and 18MPa, sterilize at 110°C for 300s, put the sterilized material into a milk buffer tank, cool to 44°C, inoculate with Streptococcus thermophilic AIBI S 4.01 SWEET, starter AIBILbS Golden Time 22.44 (including Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus), Lactobacillus casein 431, fermented at 44°C for 6 hours until the acidity reached 75°T;

[0054] 3) Aseptic filling is carried out when the temperature drops to 20°C, and the milk is cooled to 2°C to obtain lactose-free fermented milk.

[0055] The prepared zero-lactose fermented milk was tested for nutritional components, and the test results showed that the protein content w...

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Abstract

The invention provides lactose-intolerance fermented milk. The lactose-intolerance fermented milk is prepared by fermenting, by weight, 92.9874-99.994% of raw milk, 0-7% of sugar and 0.006-0.0126% of a fermentation agent; the fermentation agent comprises streptococcus thermophilus AIBI S 4.01 SWEET purchased from the Soyuz Nabob group. Lactase and a stabilizer are not added in the raw materials of the fermented milk, the lactose is degraded with special streptococcus thermophilus, and the fermented milk is refreshing in taste and delicate in tissue; the lactose content in the fermented milk is 0.014-0.5%, lactose-intolerance standard stipulated internationally is achieved, the problem about use of the fermented milk by lactose intolerant patients is solved, and the fermented milk in rich and full in nutrition and has the effect of immune disease prevention; during preparation, enzymolysis time of the lactase is omitted, no equipment and process is added, and production cycle of the fermented milk is short.

Description

technical field [0001] The invention belongs to the technical field of dairy product preparation, and in particular relates to lactose-free fermented milk and a preparation method thereof. Background technique [0002] Lactose intolerance is non-infectious diarrhea caused by the inability to fully digest and decompose lactose in breast milk or cow's milk due to the low secretion of lactase, also known as lactase deficiency. Lactase deficiency is a widespread worldwide problem, with a high incidence in Far Eastern populations, most of whom do not have symptoms, but diarrhea and other symptoms often occur in newborns and infants whose main diet is milk. In order to allow people to supplement nutrition without being troubled by lactose intolerance, lactose-free dairy products have been developed. [0003] Patent CN104286174A discloses a lactose-free fermented milk and a preparation method thereof. During the preparation of the fermented milk, lactase produced by yeast is added...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1307A23V2400/137A23V2400/125A23V2400/517A23V2400/249Y02P60/87
Inventor 梅芳乔成亚龚广予刘振民李海燕
Owner BRIGHT DAIRY & FOOD
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