Low Sugar Acidified Milk Process Using Controlled Lactose
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Solution Overview
Problem
There is a lack of completely sugar-free sour milk products in the market, and existing low-sugar products often suffer from organoleptic defects, such as reduced sweetness, artificial taste, and excess acidity, with fermentation kinetics potentially slowed by lactose reduction.
Innovation Solution
A process using milk raw material with a lactose content of 0.6 to 1.6 weight-% to produce low-sugar acidified milk products, allowing for post-acidification with sucrose addition after fermentation, maintaining sweetness and structure without affecting fermentation speed.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If lactose content in milk raw material is reduced to produce low-sugar products, then sugar content is reduced, but fermentation kinetics are slowed down
Solution Approach 1:
The invention changes the lactose concentration parameter in the milk raw material to a specific range (0.6-1.6 weight-%) that simultaneously achieves low sugar content in the final product while maintaining adequate fermentation kinetics. This parameter optimization resolves the contradiction by finding a sweet spot where both requirements are satisfied.
2Quantity of substance
If sugar content is reduced in acidified milk products, then health benefits are improved, but sweetness and taste are reduced
Solution Approach 1:
The invention optimizes the lactose content parameter in the raw material to achieve a balance where the final product has reduced sugar content (by at least 30%) while maintaining acceptable sweetness and taste through the controlled fermentation process and post-acidification stage.
3Quantity of substance
If lactose is reduced in the composition, then sugar content is lowered, but post-acidification increases
Solution Approach 1:
The invention sets the lactose content in milk raw material within a specific range (0.6-1.6 weight-%) that limits post-acidification while achieving low sugar content in the final product, resolving the contradiction between sugar reduction and acidity control.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process achieves low-sugar acidified milk products with excellent taste and structure, reducing total sugar content by at least 30% while maintaining sweetness and extending shelf-life, without slowing fermentation kinetics.
Implementation Method 1
fermentation of milk is performed after hydrolysis or after the filtration process
Data Source
Figure 1~2
AI summary
The invention relates to a low-sugar acidified product, preferably yogurt or quark, and to a process for its preparation, wherein a milk raw material having a lactose content in the range from about 0.6 weight-% to 2.5 weight-% is used as a starting material.