Low milk-sugar blending milk

Abstract

A mixed milk with low content of lactose is prepared from fresh milk, concentrated whey protein, modified starch, emulsifying stabilizer, microcrystalline cellulose, milk flavouring and water through pasteurizing the fresh milk, cold storing, heating to 75-85 deg.C, proportionally adding others while stirring, homogenizing, sterilizing and cooling.

Description

technical field [0001] The invention relates to low-lactose blended milk and a preparation method thereof, belonging to the technical field of dairy processing. Background technique [0002] Lactose is the main sugar in mammalian milk, accounting for about 4.7% of milk components. The system name of lactose is 4-β-D-galactoside-1-β-D-glucose. Sexual disaccharides. Lactose needs to be hydrolyzed into galactose and glucose by β-galactosidase located in the brush border of small intestinal mucosal epithelial cells before it can be absorbed and utilized by the human body. Lactose intolerance is caused by the low activity of lactase on the small intestinal mucosa, lactose cannot be hydrolyzed, the concentration of lactose in the small intestine increases, and the osmotic pressure increases, which leads to an increase in the water content in the intestinal cavity. Increased pressure, gas, abdominal pain, and diarrhea. Lactose intolerance affects about 70% of the world's popula...

AI Technical Summary

Problems solved by technology

At present, some manufacturers at home and abroad use the method of directly adding lactase to milk and dairy products to produce low-lactose milk, but there are many problems in the production process of this method, such as serious browning, aseptic conditions must be guaranteed for hydrolysis, etc., and lactose The price of enzymes is relatively expensive, so the development of low-lactose dairy products that are more easily digested and absorbed by the human body and suitable for more consumers has become a new work highlight for dairy companies