Lactose-free normal-temperature yoghourt and preparation method thereof

Abstract

The invention provides lactose-free normal-temperature yoghourt and a preparation method thereof. The preparation method comprises the steps of milk pretreatment, burdening, homogenization, primary sterilization, fermentation, secondary sterilization and filling, a leavening agent adopted for fermentation comprises streptococcus thermophilus AiBi S 4.01 SWEET with the addition amount larger than or equal to 100 AU / T, the fermentation temperature ranges from 29 DEG C to 31 DEG C, and the fermentation time ranges from 23 h to 25 h. The invention also provides the lactose-free normal-temperature yoghourt which is prepared by the preparation method, and the lactose content of the lactose-free normal-temperature yoghourt is lower than 0.5 g / 100g. According to the preparation method provided by the invention, lactose in the raw materials can be fully hydrolyzed into glucose and galactose in the fermentation process, and the addition of exogenous lactase and saccharides is reduced, so that the cost is reduced, and product labels are cleaner and accord with low-sugar and low-fat healthy choices.

Description

technical field [0001] The invention relates to the preparation of normal-temperature yogurt, in particular to a lactose-free normal-temperature yogurt and a preparation method thereof. Background technique [0002] Milk contains lactose, and some people may suffer from lactose intolerance. The main reason is that the enzyme that decomposes lactose in the patient's intestine is reduced or cannot be secreted, so that lactose cannot be digested and absorbed by the human body for human use. Lactose will be decomposed by bacteria in the intestinal tract into lactic acid, thereby destroying the alkaline environment of the intestinal tract, and causing the intestinal tract to secrete a large amount of alkaline digestive juice to neutralize the lactic acid, so mild diarrhea is prone to occur. [0003] The lactose content in milk is 4.6%-4.7%, which is dissolved in milk. During the process of fermenting yogurt, traditional lactic acid bacteria will use part of the lactose metabolis...

AI Technical Summary

Problems solved by technology

[0003] The lactose content in milk is 4.6%-4.7%, which is dissolved in milk. During the process of fermenting yogurt, traditional lactic acid bacteria will use part of the lactose metabolism to produce lactic acid. The decomposition rate of lactose is about 70%-75%, while Most of the lactose in yogurt still cannot be broken down

[0004] At present, there is no lactose-free room temperature yogurt product in the domestic market. The current lactose-free yogurt in the low-temperature yogurt market is realized by the process of adding lactase from an external source. There is no process of direct metabolism using lactic acid bacteria fermentation. However, the addition of lactase by foreign aid has the following technical shortcomings : (1) There is a risk of introducing other exogenous bacteria and impurities in the process of adding lactase; (2) Additional lactase needs to be added, which increases the cost of the product; (3) The production process of adding exogenous lactase is different from that of adding only Compared with the process of strains, the process is more complicated and the operation is cumbersome; (4) the addition of lactase needs to be marked in both the label and the declaration, and the label is more cumbersome than the process of only adding strains

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