Dairy product containing galactooligosaccharide and fructose and preparation method thereof

A technology of galactooligosaccharides and dairy products, which is applied in the direction of dairy products, other dairy products, bacteria used in food preparation, etc., can solve problems such as instability of galactooligosaccharides, achieve pleasant sweetness, and the process is simple and efficient Effect

Inactive Publication Date: 2021-08-20
NEW HOPE DAIRY HLDG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN101396048 relates to a method for the preparation of milk products rich in galacto-oligosaccharides, which comprises the following steps: heating milk products, separating fat to obtain skim milk, pasteurization, cooling, hydrolysis by immobilized β-galactosidase, UHT Sterilization, cooling and packaging, but the galacto-oligosaccharides in dairy products prepared by this method are unstable

Method used

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  • Dairy product containing galactooligosaccharide and fructose and preparation method thereof
  • Dairy product containing galactooligosaccharide and fructose and preparation method thereof
  • Dairy product containing galactooligosaccharide and fructose and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Centrifuge 100 parts of fresh raw milk, then filter the raw milk with a filter membrane with a pore size of 45 nanometers at 10°C, and sterilize at 85°C for 10 seconds to obtain pre-pasteurized milk;

[0029] (2) Add 0.2 parts of kelp extract to the pre-pasteurized milk, adjust the pH to 6.9, add 0.015 parts of magnesium chloride, 0.015 parts of potassium chloride, 0.003 parts of EDTA, 0.15 parts of N-lactase and 0.08 parts of glucose isomerase , after mixing evenly, heat up to 40°C, hydrate for 100 minutes, raise the temperature to 60°C and keep for 60 minutes, and stir in a vacuum mixer for 10 minutes;

[0030] (3) Homogenize the material obtained in step (2) at a pressure of 200 bar and a temperature of 60°C, and sterilize at a temperature of 95°C for 300s;

[0031] (4) Cool the material obtained in step (3) to 40°C, add active lactic acid bacteria, the active lactic acid bacteria are 0.05 part of Lactobacillus bulgaricus and 0.1 part of Streptococcus thermophilu...

Embodiment 2

[0034] (1) Centrifuge 100 parts of fresh raw milk, then filter the raw milk with a filter membrane with a pore size of 45 nanometers at 10°C, and sterilize at 80°C for 20s to obtain pre-pasteurized milk;

[0035] (2) Add 1 part of kelp extract to the pre-pasteurized milk, adjust the pH to 6.9, add 0.05 part of magnesium chloride, 0.05 part of potassium chloride, 0.008 part of EDTA, 0.5 part of N-lactase and 0.2 part of glucose isomerase , after mixing evenly, heat up to 40°C, hydrate for 120 minutes, raise the temperature to 60°C and keep for 40 minutes, and stir in a vacuum mixer for 10 minutes;

[0036] (3) Homogenize the material obtained in step (2) at a pressure of 200 bar and a temperature of 65°C, and sterilize at a temperature of 95°C for 300s;

[0037] (4) Cool the material obtained in step (3) to 40°C, add active lactic acid bacteria, the active lactic acid bacteria are 0.1 part of Lactobacillus bulgaricus and 0.05 part of Streptococcus thermophilus, stir for 10 minu...

Embodiment 3

[0040] (1) Centrifuge 100 parts of fresh raw milk, then filter the raw milk with a filter membrane with a pore size of 60 nanometers at 5°C, and sterilize at 80°C for 20s to obtain pre-pasteurized milk;

[0041] (2) Add 0.5 part of kelp extract to the pre-pasteurized milk, adjust the pH to 6.7, add 0.01 part of magnesium chloride, 0.01 part of potassium chloride, 0.005 part of EDTA, 0.2 part of N-lactase and 0.1 part of glucose isomerase , after mixing evenly, raise the temperature to 40°C, hydrate for 120min, raise the temperature to 65°C and keep it for 60min, and stir in a vacuum mixer for 10min;

[0042] (3) Homogenize the material obtained in step (2) at a pressure of 250 bar and a temperature of 60°C, and sterilize at a temperature of 95°C for 300s;

[0043] (4) Cool the material obtained in step (3) to 40°C, add active lactic acid bacteria, the active lactic acid bacteria are 0.2 parts of Lactobacillus bulgaricus and 0.1 part of Streptococcus thermophilus, stir for 10 min...

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Abstract

The invention discloses a dairy product containing galactooligosaccharide and fructose and a preparation method thereof. The dairy product is prepared from the following raw materials in parts by weight: 100 parts of raw milk, 0-0.5 part of active lactic acid bacteria and 0.5-1.5 parts of auxiliaries, and the auxiliaries are prepared from the following components: 0.1-1 part of kelp extracting solution, 0.005-0.05 part of magnesium chloride, 0.005-0.05 part of potassium chloride, 0.001-0.02 part of EDTA, 0.05-0.5 part of N-lactase and 0.05-0.2 part of glucose isomerase. Different from a traditional galactooligosaccharide preparation technology and a traditional lactase hydrolysis metabolism technology, compared with a traditional product, the dairy product provided by the invention has the advantages that the preparation process is simple and efficient, the calorie is reduced under the condition that the sweetness is not reduced, any carbohydrates and sweeteners are not used, and the dairy product has the characteristics of low calorie, pleasant sweetness, good taste, and dietary fibers.

Description

technical field [0001] The invention relates to the field of dairy product production, in particular to a dairy product containing galacto-oligosaccharide and fructose and a preparation method thereof. Background technique [0002] Enzymatic hydrolysis technology is widely used in food, such as glucoamylase commonly used in sugar industry, transglutaminase in meat products, etc., but enzyme preparations are less used in dairy products, mainly because enzymatic hydrolysis is affected by ions, Restricted by conditions such as pH value, dairy products contain more ions, and the reaction system is very complicated, it is not easy to achieve the maximum hydrolysis efficiency of the enzyme, and there is a natural inhibitory effect on some enzymes. At present, the mature enzymatic hydrolysis technology used in dairy products is lactose hydrolysis, but the product after lactose hydrolysis is single and has low sweetness. At the same time, the conversion and absorption efficiency of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1322A23C9/1307A23C2240/15A23V2400/123A23V2400/249
Inventor 孙金威刘媛贾志磊陈翠翠李启明
Owner NEW HOPE DAIRY HLDG
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