CN101228904B - Low-lactose milk and preparation method thereof - Google Patents
Low-lactose milk and preparation method thereof Download PDFInfo
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- CN101228904B CN101228904B CN2008100075214A CN200810007521A CN101228904B CN 101228904 B CN101228904 B CN 101228904B CN 2008100075214 A CN2008100075214 A CN 2008100075214A CN 200810007521 A CN200810007521 A CN 200810007521A CN 101228904 B CN101228904 B CN 101228904B
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Abstract
The invention relates to milk and a preparation method thereof, in particular to a lactase hydrolytic milk and the preparation method thereof, which belongs to a field of human daily necessary (agriculture, light industry and medical science) food and milk drink technology. The preparation method of lactase hydrolytic milk of the invention comprises the production technique of conventional liquid milk, wherein, a lactase hydrolytic step is added between the steps of pasteurization and UHT (ultra heat treated) sterilization. The product of the invention reduces the product lactose content via adding the lactase technique, thus improving the better milk absorption of the consumers.
Description
Technical field
The present invention relates to a kind of milk and preparation method thereof, particularly a kind of interpolation lactose-enzyme milk and preparation method thereof.Belong to human lives essential (farming, light, doctor), food, the technical field of milk beverage.
Background technology
Milk be till settled the present people from occurring in nature can obtain near perfect a kind of food; Animal protein, butter oil and vitamin etc. that it not only can provide health and brain to grow needed high-quality to people; But also be the optimal selection of calcium replenishing; Yet the data result of lots of clinical investigation both at home and abroad shows; Because the influence of many factors such as race, weather and heredity, can cause in quite a few people's the body to lack lactase, will make in the milk peculiar lactose in small intestine, not digest and to absorb like this and directly be transported to large intestine; And under the effect of large intestine flora, cause the fermentation and hydrolysis; Cause a large amount of accumulation of gases such as water and carbon dioxide in the intestinal tube, thereby and irritate intestinal mucosa and cause human body the generation of a series of lactose intolerance symptoms such as, enterospasm many and diarrhoea to occur such as abdominal distension, borborygmus, gas, thereby influenced this part crowd eating for milk.
This patent will adopt advanced in the world biological high-tech zymolysis technique, develop a kind of low-lactose milk.This product should be nutritious comprehensively, taste is fragrant and sweet pure, and the percent hydrolysis of lactose is up to more than 90%, it not only can be suitable for suffering from the drinking of this type special population of lactose intolerance symptom, and welcome by general consumer.
Therefore developmental research production low-lactose milk technology is significant on the traditional processing technology basis.
At present, domestic find to attempt as yet or the dairy products producer that the lactase hydrolysis combines with ultra high temperature sterilization technology after the pasteurize is used in research is so production low-lactose milk enzyme hydrolysis process remains developmental research.
Summary of the invention
The object of the invention: invent a kind of low-lactose milk and preparation method thereof.
The data result of lots of clinical investigation both at home and abroad shows; Quite a few people is owing to lack lactase in the body; Make in the milk peculiar lactose in small intestine, not digest and to absorb and directly be transported to large intestine, and under the effect of large intestine flora, cause fermentation and hydrolysis, cause a large amount of accumulation of gases such as water and carbon dioxide in the intestinal tube; The generation of a series of lactose intolerance symptom, thus this part crowd eating influenced for milk.
The present invention mainly reduces the content of lactase in the product, thereby improve the consumer milk is better absorbed.
The present invention adds enzyme hydrolysis process in traditional UHT sterilized liquid milk technology: product partly is hydrolyzed through lactose in the milk after the insulation of certain hour through getting into the enzyme hydrolysis jar after the pasteurize, reaches the technology purpose.Through test, finally confirm production technology optimal parameter condition.
Specific as follows:
A kind of preparation method of lactase hydrolysed milk comprises the conventional liq milk producing technology, it is characterized in that: between pasteurize and the ultra high temperature sterilization step, also comprise and add the lactase step.The preferred lactase that is added is that commercial the purchase obtains; Lactase source is in the liquid milk-coagulating enzyme preparation of the high-purity of Kluyveromyces lactis; Its materialization property is light yellow, limpid, pH value 6.9～7.6, heavy metal≤30ppm; Microbiological indicator is among the Standard Plate Count 1ml≤100, and stability is 4～8 ℃, 24 months shelf-lifves for storage temperature.
The preferred parameter of above-mentioned interpolation lactase is: addition is controlled at 0.6～1.2: 1000 volume ratio, temperature are controlled between 35～45 ℃, and hydrolysis time is controlled between 1.5～3.5h; Preferred parameter is: 0.8: 1000 volume ratio of addition, 39 ℃ of temperature, hydrolysis time 2h.
Above-mentioned conventional liq milk producing technology comprises: homogeneous, flash distillation, pasteurize, UHT sterilization, sterile filling.
Above-mentioned conventional liq milk producing technology also comprises: former milk check, storage, preheating.
Lactose in Milk is hydrolyzed to 90%～95% behind the above-mentioned interpolation lactase, improves the consumer milk is better absorbed.
The preferred technological parameter of above-mentioned step is following:
(1) former milk check: detect according to GB;
(2) store: milk temperature is controlled at 0～8 ℃, and period of storage is no more than 12 hours;
(3) preheating: change through plate and to make temperature reach 60～90 ℃;
(4) homogeneous: homogenization pressure is 12～19Mpa;
(5) flash distillation: temperature range reaches 70～90 ℃;
(6) pasteurize: 80～90 ℃ of temperature ranges, are cooled to 0～8 ℃ at 10～20 seconds time;
(7) ultra high temperature short time sterilization: 137 ± 2 ℃ of temperature ranges, the time is 4s;
(8) sterile filling, product warehouse-out.
Beneficial effect
Product of the present invention reduces the content of lactose in the product through the lactase hydrolysis process, thereby improve the consumer milk is better absorbed.The inventive method and products thereof is core with the enzyme hydrolysis process, with the liquid milk production technology that homogeneous, pasteurize, flash distillation, UHT sterilization, sterile filling etc. are formed, reduces the content of lactose in the product, thereby improve the consumer milk is better absorbed.
The specific embodiment
Embodiment 1
Conventional manufacturing technique method is following:
1, former milk check: require to detect according to " process and end product quality Supervisory Surveillance Program ".
2, store: milk temperature is controlled at 4 ℃, period of storage 1 hour.
Transfer milk to demarcate: to squeeze into the milk of ormal weight in the material-compound tank in advance, detect by " process and end product quality Supervisory Surveillance Program " behind the calibration mass again.
3, preheating: it is 2～10 ℃ that crust kills inlet temperature, through plate change make preheating after homogenizing temperature reach 60 ℃.
4, homogeneous: when adopting the import homogenizer, homogenizing temperature is 55 ℃, and the homogeneous gross pressure is 18Mpa, and the one-level homogenization pressure is 13Mpa, and double-stage homogenization pressure is 5Mpa.
5, pasteurize, flash distillation: the sterilization temperature scope is 89 ± 1 ℃, and the time is 15 seconds.
6, cooling: with cold drawing cooling, 0～8 ℃ of outlet temperature.
7, store, check: 4 ℃ of temperature, period of storage 1 hour, test basis " plain chocolate intermediate products quality standard ".
8, ultra high temperature short time sterilization: 137 ± 2 ℃ of sterilising temps, sterilization time 4 seconds; Temperature is 70～90 ℃ after the preheating; The filling temperature standard is 10-25 ℃.
9, sterile filling is to product warehouse-out: carry out according to corresponding operational procedure.
Embodiment 2
Low-lactose milk enzyme hydrolysis process flow process:
Former milk check receipts (test: fat>=3.10% by physical and chemical index; Protein>=2.95%; Acidity≤0.162%); Through conventional 75% alcohol testing.Store (8 ℃ of temperature, time 12h).Calibration check detects by " process and end product quality Supervisory Surveillance Program ".Preheating: through plate change make preheating after homogenizing temperature reach 60 ℃.Homogenization pressure is 12Mpa.70 ℃ of flash temperatures.90 ℃ of pasteurizing temperature scopes, are cooled to 37 ℃ at 10 seconds time.Enzyme hydrolysis process lactase adding proportion 0.6: 1000,39 ℃ of temperature, time 2h.139 ℃ of ultra high temperature short time sterilization temperature ranges, the time is 4s.Sterile filling.145 ℃ of the temperature of subsides suction pipe.Vanning.Warehouse-in.
Embodiment 3
Low-lactose milk enzyme hydrolysis process flow process:
Former milk check receipts (test: fat>=3.10% by physical and chemical index; Protein>=2.95%; Acidity≤0.162%); Through conventional 75% alcohol testing.Store (0 ℃ of temperature, time 10h).Calibration check detects by " process and end product quality Supervisory Surveillance Program ".Preheating: through plate change make preheating after homogenizing temperature reach 90 ℃.Homogenization pressure is 19Mpa.90 ℃ of flash temperatures.80 ℃ of pasteurizing temperature scopes, are cooled to 20 ℃ at 20 seconds time.Enzyme hydrolysis process lactase adding proportion 0.7: 1000,45 ℃ of temperature, time 1.5h.135 ℃ of ultra high temperature short time sterilization temperature ranges, the time is 4s.175 ℃ of the temperature of subsides suction pipe.Vanning.Warehouse-in.
Embodiment 4
Low-lactose milk enzyme hydrolysis process flow process:
Former milk check receipts (test: fat>=3.10% by physical and chemical index; Protein>=2.95%; Acidity≤0.162%); Through conventional 75% alcohol testing.Store (4 ℃ of temperature, time 10h).Calibration check detects by " process and end product quality Supervisory Surveillance Program ".Preheating: through plate change make preheating after homogenizing temperature reach 75 ℃.Homogenization pressure is 16Mpa.80 ℃ of flash temperatures.85 ℃ of pasteurizing temperature scopes, are cooled to 4 ℃ at 15 seconds time.Enzyme hydrolysis process lactase adding proportion 0.8: 1000,38 ℃ of temperature, time 3h.137 ℃ of ultra high temperature short time sterilization temperature ranges, the time is 4s.155 ℃ of the temperature of subsides suction pipe.Vanning.Warehouse-in.
Embodiment 5
Low-lactose milk enzyme hydrolysis process flow process:
Former milk check receipts (test: fat>=3.10% by physical and chemical index; Protein>=2.95%; Acidity≤0.162%); Through conventional 75% alcohol testing.Store (0 ℃ of temperature, time 10h).Calibration check detects by " process and end product quality Supervisory Surveillance Program ".Preheating: through plate change make preheating after homogenizing temperature reach 70 ℃.Homogenization pressure is 18Mpa.85 ℃ of flash temperatures.88 ℃ of pasteurizing temperature scopes, are cooled to 25 ℃ at 12 seconds time.Enzyme hydrolysis process lactase adding proportion 0.9: 1000,35 ℃ of temperature, time 3.5h.135 ℃ of ultra high temperature short time sterilization temperature ranges, the time is 4s.165 ℃ of the temperature of subsides suction pipe.Vanning.Warehouse-in.
Embodiment 6
Low-lactose milk enzyme hydrolysis process flow process:
Former milk check receipts (test: fat>=3.10% by physical and chemical index; Protein>=2.95%; Acidity≤0.162%); Through conventional 75% alcohol testing.Store (0 ℃ of temperature, time 10h).Calibration check detects by " process and end product quality Supervisory Surveillance Program ".Preheating: through plate change make preheating after homogenizing temperature reach 75 ℃.Homogenization pressure is 16Mpa.90 ℃ of flash temperatures.90 ℃ of pasteurizing temperature scopes, are cooled to 38 ℃ at 11 seconds time.Enzyme hydrolysis process lactase adding proportion 1.2: 1000,39 ℃ of temperature, time 2h.136 ℃ of ultra high temperature short time sterilization temperature ranges, the time is 4s.165 ℃ of the temperature of subsides suction pipe.Vanning.Warehouse-in.
The inventive method and the product that obtains thereof are core with the enzyme hydrolysis process; Liquid milk production technology with compositions such as homogeneous, pasteurize, flash distillation, UHT sterilization, sterile fillings; Reduce the content of lactose in the product, thereby reduce the generation of consumer's lactose intolerance.
Claims (6)
1. the preparation method of a lactase hydrolysed milk comprises the conventional liq milk producing technology, it is characterized in that: between pasteurize and the ultra high temperature sterilization step, also comprise and add the lactase step; Wherein, the parameter of described interpolation lactase is: 0.8: 1000 volume ratio of addition, 39 ℃ of temperature, hydrolysis time 2h; Lactose in Milk is hydrolyzed to 90%～95% behind the described interpolation lactase, improves the consumer milk is better absorbed, and wherein, described conventional liq milk producing technology also comprises: before homogeneous, carry out former milk check, storage, preheating.
2. preparation method according to claim 1 is characterized in that: described conventional liq milk producing technology comprises: homogeneous, flash distillation, pasteurize, UHT sterilization, sterile filling.
3. preparation method according to claim 2, it is characterized in that: step is following:
(1) former milk check;
(2) store;
(3) preheating;
(4) homogeneous;
(5) flash distillation;
(6) pasteurize;
(7) ultra high temperature short time sterilization;
(8) sterile filling, product warehouse-out.
4. preparation method according to claim 3 is characterized in that: described preheating is:
Change through plate and to make temperature reach 60～90 ℃.
5. preparation method according to claim 3 is characterized in that: described flash distillation is:
Change through plate and to make temperature reach 70～90 ℃.
6. preparation method according to claim 3 is characterized in that: the condition of described pasteurize and ultra high temperature short time sterilization is respectively: 80～90 ℃ of temperature ranges, are cooled to 0～8 ℃ at 10～20 seconds time; 137 ± 2 ℃ of temperature ranges, the time is 4s.
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| CN2008100075214A CN101228904B (en) | 2008-02-26 | 2008-02-26 | Low-lactose milk and preparation method thereof |
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| CN101228904B true CN101228904B (en) | 2012-03-21 |
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Families Citing this family (16)
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| US9974318B2 (en) | 2009-06-05 | 2018-05-22 | Amano Enzyme Inc. | Method for producing a low-lactose milk, medicine, supplement, or galacto-oligosaccharide |
| WO2010140435A1 (en) | 2009-06-05 | 2010-12-09 | 天野エンザイム株式会社 | Β-galactosidase derived from bacillus circulans |
| CN101700072B (en) * | 2009-11-13 | 2012-07-25 | 宁波大学 | Method for producing low-lactose milk beverage |
| CN101703104B (en) * | 2009-11-24 | 2013-02-27 | 内蒙古伊利实业集团股份有限公司 | Formulated acidic low-lactose liquid milk product and producing method thereof |
| CN101779703B (en) * | 2010-04-09 | 2013-07-17 | 黑龙江省完达山乳业股份有限公司 | Low-lactose milk powder and preparation method thereof |
| WO2012010699A1 (en) * | 2010-07-23 | 2012-01-26 | Arla Foods Amba | Lactose-reduced milk-related product, and a process and milk processing plant for its manufacture |
| CN102726521A (en) * | 2012-04-26 | 2012-10-17 | 山东东兴生物科技股份有限公司 | Simplified preparation method of low-lactose milk powder |
| CN102726522A (en) * | 2012-04-26 | 2012-10-17 | 山东东兴生物科技股份有限公司 | Preparation method of low-lactose pasteurized milk |
| CN104663887A (en) * | 2013-12-03 | 2015-06-03 | 内蒙古伊利实业集团股份有限公司 | Low-lactose normal-temperature yoghourt and preparation method thereof |
| CN104726358B (en) * | 2013-12-20 | 2017-11-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of preparation method of lactic acid bacteria fermenting agent, the acidified milk using its preparation and acidified milk |
| CN104904849A (en) * | 2015-06-26 | 2015-09-16 | 山西恩泽生物技术有限公司 | Preparation process of low-lactose milk |
| CN104957442A (en) * | 2015-08-07 | 2015-10-07 | 多格漫商贸（上海）有限公司 | Zero-lactose milk special for pets and preparation method of zero-lactose milk |
| CN107432323A (en) * | 2017-01-22 | 2017-12-05 | 云南新希望邓川蝶泉乳业有限公司 | A kind of low-lactose milk powder and preparation method thereof |
| CN111887301A (en) * | 2019-05-06 | 2020-11-06 | 临清乳泰牧业有限公司 | Milk protein milk and preparation method thereof |
| CN112136887A (en) * | 2020-04-13 | 2020-12-29 | 新希望乳业股份有限公司 | Dairy product helpful for preventing teenager myopia and preparation method thereof |
| CN115462415A (en) * | 2022-09-19 | 2022-12-13 | 甘肃祁牧乳业有限责任公司 | Low-lactose pasteurized fresh milk and preparation method thereof |
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