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Process for producing a milk product free of lactose

A lactose and galactose technology, applied in dairy products, milk preparations, other dairy products, etc., can solve problems such as uncontrollable lactose content

Pending Publication Date: 2018-09-14
DMK DEUT MILCHKONTOR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method suffers from two major drawbacks: the lactose content of the hydrolysis residue is not controllable, but is automatically adjusted to very low values ​​based on ultrafiltration conditions
However this method suffers from the same drawbacks as the Valio-method in terms of the taste profile of the product obtained

Method used

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  • Process for producing a milk product free of lactose
  • Process for producing a milk product free of lactose
  • Process for producing a milk product free of lactose

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0132] First make 100kg of milk with the following composition

[0133] raw milk

[0134] A heat treatment at 60° C. for 20 minutes was carried out, followed by the addition of diafiltration water for a first ultrafiltration after cooling to 10° C. With a dilution parameter of 10, a protein-rich first residue R1 is obtained as an intermediate product, which has the following composition:

[0135] Residue R1

[0136] At the same time, the first filtrate P1 depleted of protein is obtained, which has the following composition:

[0137]

[0138]

[0139] The first filtrate P1 was subjected to reverse osmosis at 10° C. with a concentration parameter of 3.5. In this case, a second filtrate P2 is obtained, which consists practically only of (permeate) water, which is fed back to the ultrafiltration step. The lactose-rich second residue R2 obtained during reverse osmosis exhibited a dry matter content of 18% by weight and the following composition:

[0140...

Embodiment 2

[0147] First make 100kg of milk with the following composition

[0148]

[0149]

[0150] Heat treatment at 60°C for 20 minutes and subsequent adjustment to pH = 6 in a stirred tank at 25°C with a concentration of 200000 FCC units lactase / kg lactose. After about 3 hours of hydrolysis, a product with the following composition was obtained:

[0151] Hydrolyzate

[0152] The hydrolyzate was then subjected to a first nanofiltration at 10°C by adding percolation water, using an open-pored membrane with a pore size of 600 Daltons. With a dilution parameter of 3, the intermediate product is the protein-rich first residue R1, which has the following composition:

[0153] Residue R1

[0154] At the same time, the first filtrate P1 depleted of protein is obtained, which has the following composition:

[0155] Filtrate P1

[0156] The first filtrate P1 was subjected to reverse osmosis at 10° C. with a concentration parameter of 3.5. A second filtrat...

Embodiment 3

[0162] First make 100kg of milk with the following composition

[0163] raw milk

[0164] Heat treatment at 60°C for 20 minutes and subsequent adjustment to pH = 6 in a stirred tank at 25°C with a concentration of 200000 FCC units lactase / kg lactose. After about 3 hours of hydrolysis, a product with the following composition was obtained:

[0165] Hydrolyzate

[0166] The hydrolyzate was then subjected to a first nanofiltration at 10°C by adding percolation water, using an open-pored membrane with a pore size of 600 Daltons. With a dilution parameter of 3, the intermediate product is the protein-rich first residue R1, which has the following composition:

[0167]

[0168]

[0169] At the same time, the first filtrate P1 depleted of protein is obtained, which has the following composition:

[0170] Filtrate P1

[0171] The first filtrate P1 was subjected to a second nanofiltration at 10° C. with a concentration parameter of 3.5, using a mem...

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Abstract

Provided is a process for producing milk products free or lactose, which includes steps of thermal treatment, first ultra-filtration, reverse osmosis, decalcification, second ultra-filtration, blending, hydrolysis, etc. According to the thermal treatment, standard milk, of which the taste is similar as fresh original milk and is free, or is basic free of lactose. Especailly, a product without defined temperature and time interval cannot satisfy the standard, which means the invention is completely based on the outstanding effect.

Description

technical field [0001] The present invention relates to a method for producing milk products, in particular so-called lactose-free or substantially lactose-free standard milk. Background technique [0002] Newborn mammals produce lactase during their lactation period, which splits the disaccharide lactose into the metabolically available sugar species D-galactose and D-glucose. During natural weaning the activity of lactase decreases to about 5-10% of the activity at birth. This applies to humans and all other mammals. There is only a change in people who consume dairy products for a long time, which leads to the production of sufficient lactase in adulthood (lactose tolerance). This may be due to the fact that higher lactase activity provided a selective advantage (mineral, nutritional value) to this group. [0003] In the absence of lactase activity, lactose reaches the large intestine where it is absorbed and fermented by coliform bacteria. The products of fermentatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/142A23C9/12
CPCA23C9/1206A23C9/1422A23C2210/252
Inventor 斯文-雷纳·多林托尔本·厄尔科斯简·阿舍曼恩
Owner DMK DEUT MILCHKONTOR