Lactose-free micro-fermented cow milk and preparation method thereof

A technology of micro-fermentation and milk, which is applied in the direction of dairy products, milk preparations, applications, etc., and can solve problems such as products that cannot satisfy consumers

Pending Publication Date: 2021-04-09
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Today, as innovative products continue to compete for the attention of consumers, traditional products can no longer satisfy consumers, and some products with unique highlights are needed to be more favored by consumers and the market

Method used

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  • Lactose-free micro-fermented cow milk and preparation method thereof

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preparation example Construction

[0028] The present invention also provides a method for preparing lactose-free slightly fermented milk, the preparation method comprising the following steps:

[0029] S1: preheating the raw milk and skimming to obtain skim milk and cream;

[0030] S2: Sterilize the skim milk in S1, add yeast and lactase, heat, then add Lactobacillus plantarum, carry out fermentation and hydrolysis, and obtain a fermentation and hydrolysis feed liquid;

[0031] S3: Sterilize the cream in S1, add it to the fermented hydrolyzed feed liquid in S2, preheat, aseptically homogenize, and then cool and fill.

[0032] Specifically, in the S1, the raw milk is subjected to fat separation, and the fat content in the obtained skim milk is lower than 0.5%; the raw milk is preheated to 60-65°C.

[0033] In said S2, the sterilization temperature of the skim milk is 90-95° C., and the sterilization time is 3-7 minutes.

[0034] In the S2, the fermentation temperature is 25-30° C., the fermentation time is 8-...

Embodiment 1

[0045] (1) Preheat raw milk (99.971% added) to 60°C to separate fat to obtain skim milk and cream, the fat content in skim milk is <0.5%;

[0046] (2) The skim milk and cream obtained in step (1) are sterilized separately, the sterilization condition of skim milk is 90°C / 3min, and the sterilization condition of cream is 108°C / 30s. After sterilization, the cream is cooled to 10°C for use. After sterilization, the skim milk was cooled to 25°C (pH 6.7), added yeast starter 0.008% and lactase 0.02% to ferment for 12 hours, and the pH of the milk was 6.38; after the yeast was fermented, the milk was cooled to 35°C, inoculated with 0.001% Lactobacillus plantarum and continued to ferment for 4 hours , the pH reaches 5.98 to stop the fermentation;

[0047] (3) In step (2), the milk and cream fermented by Lactobacillus plantarum were preheated to 40°C and then mixed, and homogenized at this temperature with a homogenization pressure of 150 bar, cooled and then filled.

[0048] In the...

Embodiment 2

[0050] (1) Preheat raw milk (99.925% added) to 62°C to separate fat to obtain skim milk and cream, the fat content in skim milk is <0.5%;

[0051](2) The skim milk and cream obtained in step (1) are sterilized separately, the sterilization condition of skim milk is 93°C / 5min, and the sterilization condition of cream is 110°C / 25s. After sterilization, the cream is cooled to 10°C for use. After sterilization, the skim milk was cooled to 30°C (pH 6.7), added with 0.012% yeast starter and 0.06% lactase to ferment for 8 hours, and the pH of the milk was 6.43; after heating up the yeast fermented milk to 37°C, inoculated with 0.003% Lactobacillus plantarum and continued to ferment for 3 hours , the pH reaches 6 to stop the fermentation;

[0052] (3) In step (2), the milk fermented by Lactobacillus plantarum and the sterilized cream are preheated to 45°C and then mixed, and homogenized at this temperature. The homogenization pressure is 200 bar. Can.

[0053] Lactose content is 0....

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Abstract

The invention discloses lactose-free micro-fermented cow milk and a preparation method thereof. The micro-fermented cow milk is prepared from the following raw materials in percentage by mass: 99.925 to 99.971 percent of raw milk, 0.008 to 0.012 percent of yeast, 0.001 to 0.003 percent of lactobacillus plantarum and 0.02 to 0.06 percent of lactase. The preparation method of the lactose-free micro-fermented cow milk comprises the following steps: S1, preheating raw milk, and degreasing to obtain skimmed milk and single cream; S2, sterilizing the skimmed milk in S1, adding yeast and lactase, heating, adding lactobacillus plantarum, and carrying out fermentation hydrolysis to obtain a fermentation hydrolysis feed liquid; and S3, sterilizing the single cream in the S1, adding the single cream into the fermentation hydrolysis feed liquid in the S2, preheating, carrying out sterile homogenization, cooling and filling to obtain the product. The micro-fermented milk disclosed by the invention does not contain lactose, is suitable for lactose intolerance consumer groups, and is good in flavor and taste.

Description

technical field [0001] The invention belongs to the technical field of fermented food, and in particular relates to lactose-free slightly fermented milk and a preparation method thereof. Background technique [0002] Milk and its products contain all the nutrients needed by the human body, including milk protein, milk fat, lactose, minerals, vitamins, nucleosides and nucleotides, and growth factors. Dairy products have become an important part of consumers' nutritional diet, especially pure cow dairy products. Asian consumer groups have a high proportion of "lactose intolerance" symptoms. In response to this problem, major dairy companies have developed pure milk products that do not contain lactose, mainly through the hydrolysis of lactose by lactase. Today, when innovative products are constantly competing for the attention of consumers, traditional products can no longer satisfy consumers, and some products with unique highlights are needed to be more favored by consumer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12A23C9/127
CPCA23C9/1206A23C9/127
Inventor 孙颜君苏米亚徐致远刘振民
Owner BRIGHT DAIRY & FOOD
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