Preparation method of low-lactose dairy product rich in honey pomelo fibers

A dairy product, low lactose technology, applied in dairy products, other dairy products, bacteria used in food preparation, etc., can solve the problems of lack of high-quality cellulose, high lactose content, high storage and transportation costs, and eliminate lactose intolerance. Risks, broad market prospects, avoid vulnerable effects

Pending Publication Date: 2021-12-31
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] In order to solve the above problems, the present invention proposes a method for preparing low-lactose dairy products rich in honey pomelo fiber. This method can solve the problems of l

Method used

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  • Preparation method of low-lactose dairy product rich in honey pomelo fibers
  • Preparation method of low-lactose dairy product rich in honey pomelo fibers
  • Preparation method of low-lactose dairy product rich in honey pomelo fibers

Examples

Experimental program
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Effect test

Embodiment 1

[0038] Lactobacillus bulgaricus fermented low-lactose dairy products rich in pomelo fiber:

[0039] Preparation of honey pomelo fiber block: take Guanxi honey pomelo young fruit as raw material, cut into suitable size blocks after cleaning, soak in an aqueous solution containing 5% sodium chloride and 0.5% sodium bicarbonate, heat at 90°C for 5 minutes, The aqueous solution was removed by filtration, and the honey pomelo fiber block was taken out and repeatedly heated and leached three times with an aqueous solution of 5% sodium chloride and 0.5% sodium bicarbonate at 90° C. to obtain a honey pomelo fiber block.

[0040] Preparation of primary fermented milk: use fresh milk as raw material (lactose content 4.8%), sterilize and cool, inoculate 4% Lactobacillus bulgaricus and ferment at 40°C until the lactose content no longer decreases, centrifuge after curdling (5000r / min for 15min) , removing the supernatant, collecting the precipitate, adding water until the pH>5.0, and homo...

Embodiment 2

[0044] Lactobacillus acidophilus fermented low-lactose dairy products rich in honey pomelo fiber:

[0045] Preparation of honey pomelo fiber block: take Guanxi honey pomelo young fruit as raw material, cut into suitable size blocks after cleaning, soak in an aqueous solution with pH=4.0 and containing 0.3% naringinase by mass fraction, heat at 60°C for 60 min, The aqueous solution was removed by filtration to obtain honey pomelo fiber blocks.

[0046] Preparation of primary fermented milk: use reconstituted milk as raw material (lactose content 4.6%), sterilize and cool, inoculate 5% Lactobacillus acidophilus and ferment at 35°C until the lactose content no longer decreases, centrifuge (5000r / min for 15min after curdling) ), remove the supernatant, collect the precipitate, add water to pH > 5.0, and homogenize to obtain primary fermented milk.

[0047] Mix the primary fermented milk with the pomelo fiber block until the primary fermented milk completely submerges the pomelo f...

Embodiment 3

[0050] Low-lactose dairy products rich in honey pomelo fiber fermented by the compound strain of Lactobacillus thermophile and Lactobacillus plantarum:

[0051] Preparation of honey pomelo fiber block: take Guanxi honey pomelo young fruit as raw material, cut into suitable size blocks after cleaning, soak in 90% ethanol aqueous solution, heat at 65°C for 3 hours, filter to remove ethanol aqueous solution, and wash with pure water for 3 hours Second, ethanol is removed to obtain honey pomelo fiber block.

[0052] Preparation of primary fermented milk: use fresh milk as raw material (lactose content 4.8%), after sterilizing and cooling, inoculate 3% compound strains of Lactobacillus thermophiles and Lactobacillus plantarum and ferment at 42°C until the lactose content no longer decreases, curd milk After centrifugation (5000r / min centrifugation for 15min), remove the supernatant, collect the precipitate, add water to pH > 5.0, and homogenize to obtain primary fermented milk.

...

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Abstract

The invention discloses a preparation method of a low-lactose dairy product rich in honey pomelo fibers. The preparation method comprises the following steps of cleaning peel fibers of honey pomelos, performing dicing, and performing debittering treatment so as to obtain honey pomelo fiber blocks; sterilizing liquid milk, performing cooling, performing inoculation with lactic acid bacteria, performing primary fermentation until the lactose content is not reduced, performing coagulation, performing centrifugation, collecting precipitate, adding water to the precipitate until the pH is greater than 5.0, and performing homogenizing treatment so as to obtain primary fermented milk; mixing the honey pomelo fiber blocks with the primary fermented milk, performing inoculation with lactic acid bacteria, and performing secondary fermentation until the lactose content is lower than 0.04%; or performing inoculation with lactic acid bacteria on the primary fermented milk, performing secondary fermentation until the lactose content is lower than 0.04%, and then mixing the primary fermented milk with the honey pomelo fiber blocks; and pre-freezing the honey pomelo fiber blocks treated in the steps, and performing vacuum freeze drying so as to obtain the low-lactose dairy product rich in honey pomelo fibers. Therefore, the problems that the dairy product is short of high-quality cellulose, high in lactose content and high in storage and transportation cost are solved, and the nutrient requirements of crowds suffering from lactose intolerance can be met.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to a method for preparing low-lactose dairy products rich in honey pomelo fiber. Background technique [0002] Dairy products are rich in a variety of functional proteins and small molecule active substances, and are an important source of high-quality protein for people of all ages. Dairy products often contain a certain amount of lactose, which can easily cause problems such as lactose intolerance and intestinal allergies. Fermenting dairy products can decompose part of the lactose into lactic acid, but after fermentation, it still contains 2.5-5.0% lactose, which still has a certain risk for lactose intolerant patients. In addition, traditional fermented dairy products are liquid or fragile solid particles (such as freeze-dried yogurt cubes), which are not easy to store and transport. [0003] In recent years, due to changes in working and living environments, the import...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C7/04A23C9/15
CPCA23C9/1307A23C7/04A23C9/15A23V2400/123A23V2400/113A23V2400/427A23V2400/169A23V2400/51A23V2400/249
Inventor 倪辉林诗笛李利君刘芯如刘夏磊杨远帆郑明静
Owner JIMEI UNIV
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