A galactose-free sugar-free dairy product and preparation method thereof

Abstract

The present invention provides a method for preparing a sugar-free dairy product that does not contain galactose and the sugar-free dairy product prepared therefrom. The preparation method comprises the steps of preparing fermented milk that does not contain galactose, wherein the preparation of the fermented milk that does not contain galactose comprises adding glucose to raw milk, stirring, and homogenizing to obtain a mixed liquid; adding bacteria that consume glucose and lactose to the mixed liquid, fermenting, and obtaining fermented milk. The sugar-free dairy product prepared according to the method of the present invention can not only meet the requirement that the total sugar content of the product is not detected, but also achieve the undetectable galactose content in the product.

Description

Technical Field

[0001] The invention belongs to the field of dairy product manufacturing, and particularly relates to a method for preparing a galactose-free sugar-free dairy product, and the galactose-free sugar-free dairy product prepared thereby. Background Art

[0002] As we all know, only when the total sugar content of the product is less than 0.5g / 100g can the "0" sugar claim required by the regulations be achieved. According to the current regulatory requirements, the total sugar test is the content of five sugars: fructose, glucose, sucrose, maltose and lactose, excluding galactose. Therefore, many milk-containing products add lactase to decompose the lactose in the product into glucose and galactose, and then consume the hydrolyzed glucose through browning or fermentation processes, thereby achieving the product's "0" sugar claim. In fact, the product still contains galactose. Summary of the invention

[0003] The object of the present invention is to provide a method for preparing a sugar-free dairy product that does not contain galactose, by preparing reconstituted milk by compounding concentrated milk protein powder, milk powder and glucose, and consuming the glucose and lactose therein by a fermentation process, thereby achieving the characteristics of the product being sugar-free and galactose-free.

[0004] According to one aspect of the present invention, a method for preparing a galactose-free sugar-free dairy product is provided, comprising the steps of preparing galactose-free fermented milk, wherein the step of preparing the galactose-free fermented milk comprises:

[0005] Adding glucose to the raw milk, stirring, and homogenizing to obtain a mixed liquid;

[0006] Bacteria that consume glucose and lactose are added to the mixed liquid for fermentation to obtain fermented milk.

[0007] According to one embodiment, the raw milk is reconstituted milk or lactose-free fresh milk. Preferably, the reconstituted milk is formed by dissolving one or more selected from protein components and milk powder in water. Preferably, the protein component is selected from one or more selected from concentrated milk protein powder, casein and whey protein, and the milk powder is selected from one or both of skim milk powder and whole milk powder.

[0008] According to one embodiment, the reconstituted milk is prepared by stirring in water at 45-55° C. for 15-20 minutes and standing for hydration for 30-35 minutes.

[0009] According to one embodiment, the lactose-free fresh milk is prepared by removing lactose from raw milk through membrane filtration.

[0010] According to one embodiment, the preparation method further comprises subjecting the mixed liquid to one or both of browning and sterilization before adding the bacterial strain, wherein the browning is performed at 95-98°C for 1-2.5h; and the sterilization is maintained at 95-98°C for 300s.

[0011] According to one embodiment, the bacterial species is one or both of Lactobacillus paracasei and Lactobacillus helveticus, the fermentation temperature is 34-36° C., and the fermentation time is 68-72 hours.

[0012] According to one embodiment, after the step of preparing the fermented milk without galactose, the preparation method further comprises the following steps:

[0013] Ingredients steps: Heat water to 60-65°C, add sweetening components and stabilizers, mix well and add fermented milk after cooling;

[0014] Acid adjustment: add acid solution with a mass concentration of 2-5% to the liquid obtained in the batching step;

[0015] Ultra-high temperature sterilization: Ultra-high temperature sterilization at 121-124℃ for 4-10s.

[0016] According to another aspect of the present invention, there is also provided a galactose-free sugar-free dairy product, which is prepared by the above-mentioned method for preparing the galactose-free sugar-free dairy product.

[0017] According to one embodiment, based on the total weight of the sugar-free dairy product, the product comprises 17.0-18.5% of fermented milk, 30.0-40.0% of a sweet component and 0.5-1.0% of a stabilizer.

[0018] According to one embodiment, based on the total weight of the fermented milk raw material, the fermented milk raw material includes 2.0-6.0% concentrated milk protein powder, 0-3.0% skim milk powder and 1.0-2.0% glucose; or includes 44.7-50.0% lactose-free fresh milk and 1.0-1.4% glucose.

[0019] According to the preparation method of the present invention, the preparation step of fermented milk not only solves the problem of browning and fermentation of the product, but also achieves the problem of the product being galactose-free, that is, through the optional browning or sterilization and fermentation steps, the glucose and lactose in the reconstituted milk are consumed, so that the total sugar content and galactose content of the product will not be detected. DETAILED DESCRIPTION

[0020] In order to more clearly understand the technical features, purposes and beneficial effects of the present invention, the technical solution of the present invention is now further described in detail. It should be understood that the following specific embodiments are only exemplary, and the technical solution of the present invention is not limited to the specific embodiments listed below.

[0021] The invention provides a method for preparing a galactose-free sugar-free dairy product, comprising the steps of preparing galactose-free fermented milk, a batching step, an acidification step and an ultra-high temperature sterilization step.

[0022] The step of preparing the fermented milk without galactose comprises:

[0023] Adding glucose to the raw milk, stirring, and homogenizing to obtain a mixed liquid;

[0024] Bacteria that consume glucose and lactose are added to the mixed liquid for fermentation to obtain fermented milk.

[0025] The raw milk used in the present invention may be reconstituted milk or lactose-free fresh milk. Preferably, the reconstituted milk may be formed by dissolving one or more selected from a protein component and milk powder in water. According to a specific embodiment, the protein component may be one or more of concentrated milk protein powder, casein and whey protein, and the milk powder may be skim milk powder and / or whole milk powder, wherein the skim milk powder may be semi-skimmed milk powder or whole skimmed milk powder.

[0026] The lactose-free fresh milk used in the present invention is prepared by removing lactose in raw milk through membrane filtration. Preferably, the lactose-free fresh milk has a protein content of more than 9.0% and retains the minerals in the raw milk.

[0027] When preparing reconstituted milk, water is preheated to 45-55°C (preferably 47-52°C, such as 50°C), milk powder and / or protein components, such as concentrated milk protein powder, are added, stirred for 15-20 minutes, and allowed to stand for hydration for 30-35 minutes. The hydrated liquid is homogenized, and the homogenization pressure can be 30 / 180 bar.

[0028] In the method of the present invention, the raw milk to which glucose is added may be subjected to a browning and / or sterilization step after homogenization. The browning step is preferably carried out at 95-98° C. for 1-2.5 h; the sterilization step is preferably maintained at 95-98° C. for 300 s. The raw milk after browning and / or sterilization is preferably cooled for use in the subsequent fermentation step.

[0029] The fermentation step is carried out by using bacteria that consume glucose and lactose. Such bacteria may be one or both of Lactobacillus paracasei and Lactobacillus helveticus. Wherein, based on the total weight of the fermented milk raw material, the addition amount of Lactobacillus paracasei is 0.02-0.1‰ (preferably 0.04-0.08‰, for example 0.06‰); the addition amount of Lactobacillus helveticus is 40-100U / T (preferably 45-80U / T, for example 75U / T).

[0030] The fermentation temperature can be 34-36°C and the fermentation time can be 68-72h.

[0031] After the fermentation step, the above preparation method may further include a secondary homogenization step as required, which is carried out under a pressure of 30 / 150 bar.

[0032] The batching step includes heating the batching water to 60-65° C., adding the sweet component and the stabilizer, mixing evenly, and then adding the fermented milk, mixing evenly.

[0033] The sweetening components added here include sugar alcohols and other sweeteners. Among them, the sugar alcohol can be one or more of erythritol, maltitol (such as maltitol liquid), sorbitol (such as sorbitol liquid) and xylitol. Other sweeteners can be one or more of artificial sweeteners such as sucralose and acesulfame potassium and natural sweeteners such as stevioside, mogroside, monk fruit extract and the like.

[0034] The stabilizer may be one or more of soluble soybean polysaccharide, pectin and sodium citrate.

[0035] The acid adjustment step includes adding an acid solution with a mass concentration of 2-5% to the liquid obtained in the batching step and stirring the mixture evenly. The acid solution can be formed by dissolving one or more of citric acid, malic acid and lactic acid in water. The amount of acid solution added is such that the acidity of the product is between 40% and 50%. O T to be determined.

[0036] The temperature of the above ultra-high temperature sterilization step is 121-124°C and the time is 4-10s.

[0037] If needed, the ultra-high temperature sterilized fermented milk can be cooled to below 25°C and aseptically filled for easy sale.

[0038] According to another embodiment of the present invention, a galactose-free sugar-free dairy product is provided, which is prepared by the above-mentioned method for preparing the galactose-free sugar-free dairy product.

[0039] Specifically, the sugar-free dairy product comprises 17.0-18.5% (preferably 17.5%) fermented milk, 30.0-40.0% (preferably 32-37%, such as 35%) sweet components and 0.5-1.0% stabilizer. The raw materials of the fermented milk include 2.0-6.0% (preferably 2.5-5.0%, such as 3.5%) concentrated milk protein powder, 0-3.0% (preferably 0.1-2.7%, such as 2.0%) skim milk powder and 1.0-2.0% (preferably 1.5%) glucose.

[0040] In summary, the preparation method according to the present invention can produce a fermented milk product with a brown color, and can achieve a fermented milk product with undetectable total sugar content and galactose content.

[0041] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with specific embodiments.

[0042] The methods used in the following examples are conventional methods unless otherwise specified, and the reagents used are commercially available reagents unless otherwise specified. Example

[0043] Example 1

[0044] This embodiment provides a method for preparing a sugar-free dairy product that does not contain galactose, which specifically comprises the following steps:

[0045] 1. Weigh the raw materials: Weigh the raw materials according to the following composition:

[0046] 178 parts of fermented milk raw materials, of which, based on the total weight of the fermented milk raw materials being 100%, the fermented milk raw materials include 4.8% concentrated milk protein powder, 0.7% skimmed milk powder, 1.7% glucose and the balance water; 35 parts of maltitol; 6.5 parts of stabilizer (2 parts of soluble soybean polysaccharides, 3.5 parts of pectin, 1 part of sodium citrate); 0.018 part of sweetener (sucralose); and 780.482 parts of ingredient water.

[0047] 2. Prepare reconstituted milk: heat a portion of the ingredient water to 45°C, add concentrated milk protein powder, skimmed milk powder and glucose, stir for 20 minutes, let stand for 30 minutes and then homogenize (pressure is 30 / 180 bar) to obtain reconstituted milk.

[0048] 3. Browning sterilization: Heat the reconstituted milk to 95°C and keep it warm for 2.5 hours to carry out browning sterilization.

[0049] 4. Add bacteria and ferment: Cool the browned and sterilized reconstituted milk, add Lactobacillus paracasei (addition amount 0.03‰) and Lactobacillus helveticus (addition amount 80U / T), and then ferment at 36°C for 68 hours.

[0050] 5. Demulsification and homogenization: The fermented reconstituted milk is subjected to secondary homogenization (pressure is 30 / 150 bar) and cooled to obtain fermented milk.

[0051] 6. Ingredients: Heat part of the ingredient water to 63° C., add weighed maltitol, stabilizer and sweetener and mix well. After cooling, add the fermented milk obtained in step 5 and mix well to obtain the base material.

[0052] 7. Acidification: Prepare DL-malic acid and part of the batching water into 2% acid solution. Then slowly add it into the base material and stir evenly to make the acidity of the finished product between 40-50 0 Between T.

[0053] 8. Sterilization and filling: sterilize the acid-adjusted solution at 121°C for 4 seconds, cool to below 25°C, and aseptically fill to obtain a sugar-free lactic acid bacteria beverage that does not contain galactose.

[0054] Example 2

[0055] This embodiment provides a method for preparing a sugar-free dairy product that does not contain galactose, which specifically comprises the following steps:

[0056] 1. Weigh the raw materials: Weigh the raw materials according to the following composition:

[0057] 175 parts of fermented milk raw materials, of which, based on the total weight of the fermented milk raw materials being 100%, the fermented milk raw materials include 4.4% concentrated milk protein powder, 1.1% skimmed milk powder, 1.4% glucose and the remainder water; 30 parts of erythritol; 7.5 parts of stabilizer (2.4 parts of soluble soybean polysaccharides, 3.6 parts of pectin, 1.5 parts of sodium citrate); 0.022 parts of sweetener (0.013 parts of sucralose, 0.009 parts of acesulfame potassium); and 787.478 parts of ingredient water.

[0058] 2. Prepare reconstituted milk: heat a portion of the ingredient water to 50°C, add concentrated milk protein powder, skimmed milk powder and glucose, stir for 25 minutes, let stand for 30 minutes and then homogenize (pressure is 30 / 180 bar) to obtain reconstituted milk.

[0059] 3. Browning sterilization: Heat the reconstituted milk to 96°C and keep it warm for 1.5 hours to carry out browning sterilization.

[0060] 4. Add bacteria and ferment: Cool the browned and sterilized reconstituted milk, add Lactobacillus paracasei (addition amount 0.04‰) and Lactobacillus helveticus (addition amount 75U / T), and then ferment at 36°C for 72 hours.

[0061] 5. Demulsification and homogenization: The fermented reconstituted milk is subjected to secondary homogenization (pressure is 30 / 150 bar) and cooled to obtain fermented milk.

[0062] 6. Ingredients: Heat part of the ingredient water to 64° C., add weighed erythritol, stabilizer and sweetener and mix well. After cooling, add the fermented milk obtained in step 5 and mix well to obtain the base material.

[0063] 7. Acidification: Mix DL-malic acid and citric acid (1:1 in mass) with part of the batching water to make a 2% acid solution. Then slowly add it to the base material and stir evenly to make the acidity of the finished product between 40-50 0 Between T.

[0064] 8. Sterilization and filling: sterilize the acid-adjusted solution at 123°C for 4 seconds, cool to below 25°C, and aseptically fill to obtain a sugar-free lactic acid bacteria beverage that does not contain galactose.

[0065] Example 3

[0066] This embodiment provides a method for preparing a sugar-free dairy product that does not contain galactose, which specifically comprises the following steps:

[0067] 1. Weigh the raw materials: Weigh the raw materials according to the following composition:

[0068] 180 parts of fermented milk raw materials, of which, based on the total weight of the fermented milk raw materials being 100%, the fermented milk raw materials include 3.9% concentrated milk protein powder, 2.1% skimmed milk powder, 1.1% glucose and the balance water; 10 parts of erythritol; 27 parts of maltitol; 8.2 parts of stabilizer (2 parts of soluble soybean polysaccharides, 4.4 parts of pectin, 1.8 parts of sodium citrate); 0.019 part of sweetener (0.01 part of sucralose, 0.009 part of stevioside); and 774.781 parts of ingredient water.

[0069] 2. Preparation of reconstituted milk: Heat a portion of the batching water to 55°C, add concentrated milk protein powder, skimmed milk powder and glucose, stir for 20 minutes, let stand for 35 minutes and then homogenize (pressure is 30 / 180 bar) to obtain reconstituted milk.

[0070] 3. Browning sterilization: Heat the reconstituted milk to 97°C and keep it warm for 1.5 hours to carry out browning sterilization.

[0071] 4. Add bacteria and ferment: Cool the browned and sterilized reconstituted milk, add Lactobacillus paracasei (addition amount 0.06‰) and Lactobacillus helveticus (addition amount 45U / T), and then ferment at 36°C for 70 hours.

[0072] 5. Demulsification and homogenization: The fermented reconstituted milk is subjected to secondary homogenization (pressure is 30 / 150 bar) and cooled to obtain fermented milk.

[0073] 6. Ingredients: Heat part of the ingredient water to 65° C., add weighed erythritol, maltitol, stabilizer and sweetener and mix well, after cooling, add the fermented milk obtained in step 5 and mix well to obtain the base material.

[0074] 7. Acidification: Mix DL-malic acid and lactic acid (mass 1:3) with part of the batching water to make a 4% acid solution. Then slowly add it to the base material and stir evenly to make the acidity of the finished product between 40-50 0 Between T.

[0075] 8. Sterilization and filling: sterilize the acid-adjusted solution at 123°C for 4 seconds, cool to below 25°C, and aseptically fill to obtain a sugar-free lactic acid bacteria beverage that does not contain galactose.

[0076] Example 4

[0077] This embodiment provides a method for preparing a sugar-free dairy product that does not contain galactose, which specifically comprises the following steps:

[0078] 1. Weigh the raw materials: Weigh the raw materials according to the following composition:

[0079] 180 parts of fermented milk raw materials, of which, based on the total weight of the fermented milk raw materials being 100%, the fermented milk raw materials include 44.7% lactose-free milk (protein content: 9.3%, containing minerals), 1.0% glucose and the balance water; 10 parts of erythritol; 27 parts of maltitol; 8.2 parts of stabilizer (2 parts of soluble soybean polysaccharides, 4.4 parts of pectin, 1.8 parts of sodium citrate); 0.019 part of sweetener (0.01 part of sucralose, 0.009 part of stevioside); and 774.781 parts of ingredient water.

[0080] 2. Prepare reconstituted milk: Heat lactose-free milk to 55°C, add glucose and stir for 20 minutes, let stand for 35 minutes and then homogenize (pressure is 30 / 180 bar) to obtain reconstituted milk.

[0081] 3. Sterilization: Heat the reconstituted milk to 97°C and keep it warm for 300 seconds for sterilization.

[0082] 4. Add bacteria and ferment: Cool the sterilized reconstituted milk, add Lactobacillus paracasei (addition amount 0.03‰) and Lactobacillus helveticus (addition amount 80U / T), and then ferment at 36°C for 70 hours.

[0083] 5. Demulsification and homogenization: The fermented reconstituted milk is subjected to secondary homogenization (pressure is 30 / 150 bar) and cooled to obtain fermented milk.

[0084] 6. Ingredients: Heat part of the ingredient water to 65° C., add weighed erythritol, maltitol, stabilizer and sweetener and mix well, after cooling, add the fermented milk obtained in step 5 and mix well to obtain the base material.

[0085] 7. Acidification: Mix DL-malic acid and lactic acid (mass 1:3) with part of the batching water to make a 4% acid solution. Then slowly add it to the base material and stir evenly to make the acidity of the finished product between 40-50 0 Between T.

[0086] 8. Sterilization and filling: sterilize the acid-adjusted solution at 123°C for 4 seconds, cool to below 25°C, and aseptically fill to obtain a sugar-free lactic acid bacteria beverage that does not contain galactose.

[0087] Comparative Example 1 (without skim milk powder)

[0088] This embodiment provides a method for preparing a dairy product, which specifically comprises the following steps:

[0089] 1. Weigh the raw materials: Weigh the raw materials according to the following composition:

[0090] 178 parts of fermented milk raw materials, of which, based on the total weight of the fermented milk raw materials being 100%, the fermented milk raw materials include 5.1% concentrated milk protein powder, 1.7% glucose and the balance water; 35 parts of maltitol; 6.5 parts of stabilizer (2 parts of soluble soybean polysaccharides, 3.5 parts of pectin, 1 part of sodium citrate); 0.018 part of sweetener (sucralose); and 780.482 parts of ingredient water.

[0091] 2. Prepare reconstituted milk: heat a portion of the batching water to 45°C, add concentrated milk protein powder and glucose, stir for 20 minutes, let stand for 30 minutes, and then homogenize (pressure is 30 / 180 bar) to obtain reconstituted milk.

[0092] 3. Browning sterilization: Heat the reconstituted milk to 95°C and keep it warm for 2.5 hours to carry out browning sterilization.

[0093] 4. Add bacteria and ferment: Cool the sterilized reconstituted milk, add Lactobacillus paracasei (addition amount 0.03‰) and Lactobacillus helveticus (addition amount 80U / T), and then ferment at 36℃ for 68h.

[0094] 5. Demulsification and homogenization: The fermented reconstituted milk is subjected to secondary homogenization (pressure is 30 / 150 bar) and cooled to obtain fermented milk.

[0095] 6. Ingredients: Heat part of the ingredient water to 63° C., add weighed maltitol, stabilizer and sweetener and mix well. After cooling, add the fermented milk obtained in step 5 and mix well to obtain the base material.

[0096] 7. Acidification: Prepare DL-malic acid and part of the batching water into 2% acid solution. Then slowly add it into the base material and stir evenly to make the acidity of the finished product between 40-50 0 Between T.

[0097] 8. Sterilization and filling: sterilize the acid-adjusted solution at 121°C for 4 seconds, cool to below 25°C, and aseptically fill to obtain a lactic acid bacteria beverage.

[0098] Comparative Example 2 (low glucose content)

[0099] This embodiment provides a method for preparing a dairy product, which specifically comprises the following steps:

[0100] 1. Weigh the raw materials: Weigh the raw materials according to the following composition:

[0101] 175 parts of fermented milk raw materials, of which, based on the total weight of the fermented milk raw materials being 100%, the fermented milk raw materials include 4.4% concentrated milk protein powder, 1.1% skimmed milk powder, 0.1% glucose and the remainder water; 30 parts of erythritol; 7.5 parts of stabilizer (2.4 parts of soluble soybean polysaccharides, 3.6 parts of pectin, 1.5 parts of sodium citrate); 0.022 parts of sweetener (0.013 parts of sucralose, 0.009 parts of acesulfame potassium); and 787.478 parts of ingredient water.

[0102] 2. Prepare reconstituted milk: heat a portion of the ingredient water to 50°C, add concentrated milk protein powder, skimmed milk powder and glucose, stir for 25 minutes, let stand for 30 minutes and then homogenize (pressure is 30 / 180 bar) to obtain reconstituted milk.

[0103] 3. Browning sterilization: Heat the reconstituted milk to 96°C and keep it warm for 1.5 hours to carry out browning sterilization.

[0104] 4. Add bacteria and ferment: Cool the sterilized reconstituted milk, add Lactobacillus paracasei (addition amount 0.04‰) and Lactobacillus helveticus (addition amount 75U / T), and then ferment at 36°C for 72 hours.

[0105] 5. Demulsification and homogenization: The fermented reconstituted milk is subjected to secondary homogenization (pressure is 30 / 150 bar) and cooled to obtain fermented milk.

[0106] 6. Ingredients: Heat part of the ingredient water to 64° C., add weighed erythritol, stabilizer and sweetener and mix well. After cooling, add the fermented milk obtained in step 5 and mix well to obtain the base material.

[0107] 7. Acidification: Mix DL-malic acid and citric acid (1:1 in mass) with part of the batching water to make a 2% acid solution. Then slowly add it to the base material and stir evenly to make the acidity of the finished product between 40-50 0 Between T.

[0108] 8. Sterilization and filling: sterilize the acid-adjusted solution at 123°C for 4 seconds, cool to below 25°C, and aseptically fill to obtain a lactic acid bacteria beverage.

[0109] Comparative Example 3 (no concentrated milk protein powder added)

[0110] This embodiment provides a method for preparing a dairy product, which specifically comprises the following steps:

[0111] 1. Weigh the raw materials: Weigh the raw materials according to the following composition:

[0112] 180 parts of fermented milk raw materials, of which, based on the total weight of the fermented milk raw materials being 100%, the fermented milk raw materials include 11.9% skimmed milk powder, 1.1% glucose and the balance water; 10 parts of erythritol; 27 parts of maltitol; 8.2 parts of stabilizer (2 parts of soluble soybean polysaccharides, 4.4 parts of pectin, 1.8 parts of sodium citrate); 0.019 part of sweetener (0.01 part of sucralose, 0.009 part of stevioside); and 774.781 parts of ingredient water.

[0113] 2. Preparation of reconstituted milk: Heat a portion of the batching water to 55°C, add skim milk powder and glucose, stir for 20 minutes, let stand for 35 minutes, and then homogenize (pressure is 30 / 180 bar) to obtain reconstituted milk.

[0114] 3. Browning sterilization: Heat the reconstituted milk to 97°C and keep it warm for 1.5 hours to carry out browning sterilization.

[0115] 4. Add bacteria and ferment: Cool the sterilized reconstituted milk, add Lactobacillus paracasei (added amount 0.06‰) and Lactobacillus helveticus (added amount 45U / T), and then ferment at 36°C for 70 hours.

[0116] 5. Demulsification and homogenization: The fermented reconstituted milk is subjected to secondary homogenization (pressure is 30 / 150 bar) and cooled to obtain fermented milk.

[0117] 6. Ingredients: Heat part of the ingredient water to 65° C., add weighed erythritol, maltitol, stabilizer and sweetener and mix well, after cooling, add the fermented milk obtained in step 5 and mix well to obtain the base material.

[0118] 7. Acidification: Mix DL-malic acid and lactic acid (mass 1:3) with part of the batching water to make a 4% acid solution. Then slowly add it to the base material and stir evenly to make the acidity of the finished product between 40-50 0 Between T.

[0119] 8. Sterilization and filling: sterilize the acid-adjusted solution at 123°C for 4 seconds, cool to below 25°C, and aseptically fill to obtain a lactic acid bacteria beverage.

[0120] Comparative Example 4 (Lactose-free milk does not contain minerals)

[0121] This embodiment provides a method for preparing a sugar-free dairy product that does not contain galactose, which specifically comprises the following steps:

[0122] 1. Weigh the raw materials: Weigh the raw materials according to the following composition:

[0123] 180 parts of fermented milk raw materials, of which, based on the total weight of the fermented milk raw materials being 100%, the fermented milk raw materials include 44.7% lactose-free and mineral-free milk (protein content: 9.3%), 1.0% glucose and the balance water; 10 parts of erythritol; 27 parts of maltitol; 8.2 parts of stabilizer (2 parts of soluble soybean polysaccharides, 4.4 parts of pectin, 1.8 parts of sodium citrate); 0.019 part of sweetener (0.01 part of sucralose, 0.009 part of stevioside); and 774.781 parts of ingredient water.

[0124] 2. Prepare reconstituted milk: Heat lactose-free milk to 55°C, add glucose and stir for 20 minutes, let stand for 35 minutes and then homogenize (pressure is 30 / 180 bar) to obtain reconstituted milk.

[0125] 3. Sterilization: Heat the reconstituted milk to 97°C and keep it warm for 300 seconds for sterilization.

[0126] 4. Add bacteria and ferment: Cool the sterilized reconstituted milk, add Lactobacillus paracasei (addition amount 0.03‰) and Lactobacillus helveticus (addition amount 80U / T), and then ferment at 36°C for 70 hours.

[0127] 5. Demulsification and homogenization: The fermented reconstituted milk is subjected to secondary homogenization (pressure is 30 / 150 bar) and cooled to obtain fermented milk.

[0128] 6. Ingredients: Heat part of the ingredient water to 65° C., add weighed erythritol, maltitol, stabilizer and sweetener and mix well, after cooling, add the fermented milk obtained in step 5 and mix well to obtain the base material.

[0129] 7. Acidification: Mix DL-malic acid and lactic acid (mass 1:3) with part of the batching water to make a 4% acid solution. Then slowly add it to the base material and stir evenly to make the acidity of the finished product between 40-50 0 Between T.

[0130] 8. Sterilization and filling: sterilize the acid-adjusted solution at 123°C for 4 seconds, cool to below 25°C, and aseptically fill to obtain a lactic acid bacteria beverage.

[0131] Test Example 1 End point acidity of fermented milk in Example and Comparative Example

[0132] The endpoint acidity of the fermented milk according to Examples 1-4 and Comparative Examples 1, 2 and 4 was measured according to the method of GB 5009.239. The test results are shown in Table 1 below.

[0133]

[0134] Table 1 shows the end point acidity of the fermented milk in Examples 1-4, Comparative Examples 1-2 and Comparative Example 4. As can be seen from Table 1, the acidity of the fermented milk in Examples 1-4 is between 203 and 225. 0 T. In contrast, the acidity of the fermented milk of Comparative Examples 1-2 and Comparative Example 4 is much lower than 200 0 T. This shows that the rational combination of concentrated milk protein powder, skim milk powder and glucose, as well as the minerals in lactose-free milk, can help increase the acidity of fermented milk, thereby consuming as much glucose and lactose as possible, and ultimately achieving the product's "0" sugar claim.

[0135] Test Example 2 Galactose and total sugar content in products

[0136] The galactose and total sugar contents in the products according to Examples 1-4 and Comparative Example 3 were measured according to the laboratory internal method and the GB 5009.8 method. The test results are shown in Table 2 below.

[0137]

[0138] Table 2 shows the test results of galactose and total sugar content in the products of Examples 1-4 and Comparative Example 3. As can be seen from Table 1, no galactose and total sugar were detected in the products of Examples 1-4, and the "0" sugar and "0 galactose" claims can be achieved; in contrast, although no galactose was detected in Comparative Example 3, total sugar was detected, and the "0" sugar claim could not be achieved. This shows that the compounding of concentrated milk protein powder, skim milk powder and glucose can not only achieve the "0" sugar claim of the product, but also achieve the product without galactose.

[0139] Test Example 3 Product Color Evaluation

[0140]

[0141] Table 3 shows the evaluation results of 30 people on the product colors of Examples 1-3 and Comparative Example 1. As can be seen from Table 3, the product colors of Examples 1-3 are the colors of conventional brown dairy products, which are well-liked by consumers; in contrast, the product of Comparative Example 2 cannot produce a browning color due to the low amount of glucose added, so the evaluation obtained is lower. This shows that the glucose content in reconstituted milk has a direct impact on the color of the product.

[0142] The above description is only a preferred embodiment of the present invention. It should be noted that, without departing from the spirit and essence of the present invention, those skilled in the art may make various modifications, combinations, changes or substitutions to the details and features of the present invention. These modifications, combinations, changes or substitutions should also be understood to be included in the scope of protection claimed by the present invention.

Claims

1. A method for preparing a sugar-free dairy product containing no galactose, characterized in that: The method comprises the steps of preparing fermented milk containing no galactose, Wherein, the preparation of fermented milk without galactose comprises: Adding glucose to the raw milk, stirring, and homogenizing to obtain a mixed liquid; Add bacteria that consume glucose and lactose to the mixed liquid for fermentation at a temperature of 34-36°C for 68-72 hours to obtain fermented milk. The raw milk is reconstituted milk, which is formed by dissolving a protein component and milk powder in water, wherein the protein component is concentrated milk protein powder, and the milk powder is skimmed milk powder. Based on the total weight of the fermented milk raw material, the fermented milk raw material includes 2.0%-6.0% concentrated milk protein powder, 0.7%-3.0% skim milk powder and 1.0%-1.7% glucose; The bacterial species are Lactobacillus paracasei and Lactobacillus helveticus; Based on the total weight of the fermented milk raw material, the addition amount of Lactobacillus paracasei is 0.02-0.1‰; the addition amount of Lactobacillus helveticus is 40-100U / T; The mixed liquid is browned before adding the bacterial strain, and the browning is carried out at 95-98° C. for 1-2.5 hours.

2. The preparation method according to claim 1, wherein the reconstituted milk is prepared by stirring in water at 45-55°C for 15-20 minutes and standing for hydration for 30-35 minutes.

3. The preparation method according to claim 1, further comprising the following steps after the step of preparing the fermented milk without galactose: Ingredients steps: Heat water to 60-65°C, add sweetening components and stabilizers, mix well and add fermented milk after cooling; Acid adjustment: add acid solution with a mass concentration of 2%-5% to the liquid obtained in the batching step; Ultra-high temperature sterilization: Ultra-high temperature sterilization at 121-124℃ for 4-10s.

4. A galactose-free sugar-free dairy product, prepared by the method for preparing a galactose-free sugar-free dairy product according to any one of claims 1 to 3. The sugar-free dairy product according to claim 4, comprising 17.0%-18.5% fermented milk, 30.0%-40.0% sweet components and 0.5%-1.0% stabilizer based on the total weight of the sugar-free dairy product.

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