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Zero-lactose single cream and preparation method thereof

A lactose-free, creamy technology, applied to cream preparations, dairy products, milk preparations, etc.

Pending Publication Date: 2021-11-12
河北德玉泉乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Raw milk naturally contains 4%~6% lactose, and the lactose content of the cream produced by the existing technology is more than 2.5%, and no lactose-free cream products have been reported yet.

Method used

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  • Zero-lactose single cream and preparation method thereof
  • Zero-lactose single cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: long-term hydrolysis at low temperature

[0017] A preparation method of lactose-free cream, comprising the following steps:

[0018] 1.1) Raw milk is inspected and passed into the milk storage tank, and the temperature is maintained at 6°C;

[0019] 1.2) Add ß-galactosidase to raw milk at an amount of 0.1%, stir evenly; and hydrolyze at 6°C for 24-35 hours;

[0020] 1.3) Re-sampling for testing requires that the lactose hydrolysis rate is above 98% and the lactose residue is below 0.3%, to obtain lactose-free milk;

[0021] 1.4) Separating and cooling the lactose-free milk obtained to produce lactose-free cream; and sampling and testing to meet the national standard zero-lactose requirements.

[0022] Such as figure 1 As shown, the lactose detection results of the cream prepared by the preparation method of Example 1: the hydrolysis rate reaches 99.1%, and the actual detection average value of lactose is 0.2%.

Embodiment 2

[0023] Embodiment 2: high temperature short time hydrolysis

[0024] A preparation method of lactose-free cream, comprising the following steps:

[0025] 2.1) The raw milk is inspected and passed into the milk storage tank, and the temperature is maintained at 6°C;

[0026] 2.2) Raw milk is pasteurized at 65°C~85°C / 15 seconds, then cooled to 40°C;

[0027] 2.3) Add ß-galactosidase to the raw milk, the addition amount is 0.05%, stir evenly, and hydrolyze at 40°C for 2-4 hours;

[0028] 2.4) Re-sampling and testing require that the lactose hydrolysis rate is above 98% and the lactose residue is below 0.3%, to obtain lactose-free milk;

[0029] 2.5) Separating and cooling the obtained lactose-free milk to obtain lactose-free cream; and sampling and testing to meet the national standard zero-lactose requirements.

[0030] Such as figure 2 As shown, the lactose detection results of the cream prepared by the preparation method of Example 2: the hydrolysis rate reaches 99.1%, an...

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Abstract

The invention provides zero-lactose single cream and a preparation method thereof. The method comprises the following steps: adding raw milk, which is qualified through inspection and has the temperature of 4 DEG C to 8 DEG C, and lactase in a mixing process, carrying out uniform stirring, and carrying out hydrolyzing for 24-35 hours at the temperature of 4 DEG C to 8 DEG C; or performing pasteurization on the raw milk, which is qualified through inspection and has the temperature of 4 DEG C to 8 DEG C, for 15 seconds at the temperature of 65 DEG C to 85 DEG C in the mixing process, cooling the temperature of the raw milk to 38 DEG C to 42 DEG C, adding the lactase, carrying out uniform stirring, and carrying out hydrolyzing for 2-4 hours at the temperature of 38 DEG C to 42 DEG C; carrying out sampling and detecting again to obtain zero-lactose milk when the hydrolysis rate of the lactose is more than 98% or more and the residual quantity of the lactose is 0.3% or less; and processing the zero-lactose milk by a fat separator to obtain the zero-lactose single cream. According to the zero-lactose single cream and the preparation method thereof, the lactose is thoroughly hydrolyzed before ultra-high-temperature sterilization, the condition that the ultra-high-temperature sterilization and sterile filling are performed after the product reaches a zero-lactose level is guaranteed, the hydrolysis rate of the lactose can be more than 98%, the zero lactose level is achieved, and the condition that the lactose content required by national standards is 0.5% or below is met.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to a lactose-free cream 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 the Far East population, and most people do not have symptoms. [0003] Raw milk naturally contains 4% to 6% lactose, and the lactose content of the cream produced by the prior art is more than 2.5%, and no lactose cream product has been reported yet. In order to allow people to supplement nutrition without being troubled by lactose intolerance, lactose-free cream has been developed. Contents of the invention [0004] Aiming at the deficiencies in the prior art, an object of the present inve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/14A23C13/16A23C9/12
CPCA23C13/14A23C13/16A23C9/1206
Inventor 崔树勇李亚杰尹玉庆
Owner 河北德玉泉乳业有限公司
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