CN102726522A - Preparation method of low-lactose pasteurized milk - Google Patents
Preparation method of low-lactose pasteurized milk Download PDFInfo
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- CN102726522A CN102726522A CN2012101270070A CN201210127007A CN102726522A CN 102726522 A CN102726522 A CN 102726522A CN 2012101270070 A CN2012101270070 A CN 2012101270070A CN 201210127007 A CN201210127007 A CN 201210127007A CN 102726522 A CN102726522 A CN 102726522A
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Abstract
The invention provides a preparation method of low-lactose pasteurized milk, and belongs to the technical field of dairy product production. According to the invention, a pasteurizing process and a lactose degradation process of the milk are carried out synchronically. The lactose in the milk is degraded synchronically by using lactase. In the initial stage of the pasteurizing process of the milk, lactase is added into the milk, and the lactose in the milk is degraded simultaneously and synchronically by using lactase during the whole pasteurizing process. According to the invention, with a lactase hydrolysis process, the lactose content in the product is reduced, such that the milk can be better absorbed by consumers. The enzyme hydrolysis process is the core process of the method and the product. A liquid milk production process is composed of the enzyme hydrolysis process, homogenization, pasteurizing, flash evaporation, aseptic filling, and the like. With the liquid milk production process, the lactose content in the product can be reduced, a novel type of low-lactose pasteurized milk is prepared, the milk can be better absorbed by the consumers, and the instances of lactose intolerance in population can be reduced.
Description
Technical field
The present invention relates to the dairy produce production technical field, specifically a kind of preparation method of low lactose pasteurised milk.
Background technology
General, pasteurization milk is to consume maximum milk kinds in the world, the very high market share is arranged abroad, but the country variant proportion differs greatly.At present, general in the world pasteurization mainly contains two kinds: a kind of is that milk is heated to 62～65 ℃, keeps 30 minutes.Adopt this method; Can kill various growth type pathogenic bacteria in the milk, sterilizing efficiency can reach 97.3%～99.9%, and residual through sterilization back is part Thermophilic Bacteria and hear resistance bacterium and gemma etc.; But what these bacteriums occupied the majority is lactic acid bacteria, and lactic acid bacteria is not only harmless good for health on the contrary to the people.Second method is heated to 75～90 ℃ with milk, is incubated 15～16 seconds, and its sterilizing time is shorter, and operating efficiency is higher.But the basic principle of sterilization is, can pathogen be killed to get final product, and temperature is too high to have more nutritive loss on the contrary.Adopt this pasteurised milk method for disinfection of cold sterilization, owing to kept the local flavor of the former nutritious and pure natural of milk preferably, so it is used till today by countries in the world always.Pathogenic bacteria in killing milk and effectively guaranteeing in public health and consumer's the safe edible of food; What it almost can not produce to milk or have great side effect (for example: the milk bigger variation of color originally), keep to greatest extent or near original speciality of milk and local flavor.But the shelf-life of this dairy products is shorter, and must the tool refrigerated condition.
In food industry, both at home and abroad the enzyme of big dairy products enterprise application lactose hydrolysis generally is the normal temperature galactosylhydrolase in the kluyveromyces source that produces of company such as Dutch DSMGist-brocades.Its hydrolysis process generally is: raw material milk → preliminary treatment → pasteurize → cooling → UHT sterilization → cooling → lactase → sterile filling → room temperature is placed lactose → check in 7 angel's enzyme hydrolysis milk → finished product warehouse-in.
This technology has following defective: 1, and the enzymolysis processing time is long, is generally 5～7 days; 2, because this enzyme non-refractory can not be applied in the milk pasteurize processing procedure; 3, it is that millions of lactase drips equipment that this production technology must increase price, has improved a large amount of inputs of production equipment cost, so the medium and small dairy industry of China can not bear and adds the equipment cost that this equipment brings and can't produce low-lactose milk; 4, this enzyme dropping process is after sterilization, so this technology very easily causes the risk of bacterium secondary pollution, causes potential hazard for milk factory and drinking person; 5, this enzyme is an endocellular enzyme, so purity is not high, introduces more foreign protein to milk; 6, stability is not high under this enzyme room temperature, makes troubles for storage and application facet; 7, a lot of enzymatic protective reagents are arranged in this enzyme preparation, these can give the milk quality deleterious impact.
Summary of the invention
Technical assignment of the present invention is the deficiency that solves prior art, and a kind of preparation method of low lactose pasteurised milk is provided.
Technical scheme of the present invention realizes by following mode, and a kind of preparation method of low lactose pasteurised milk is that the pasteurization processes of milk liquid is carried out with the degradation process of milk liquid lactose synchronously.
Should hang down the preparation method of lactose pasteurised milk, be the process of in the pasteurization processes of milk liquid, using lactose in the lactase degraded milk liquid synchronously.
Preparation method that should low lactose pasteurised milk is in the incipient stage of the pasteurization processes of milk liquid milk liquid to be added lactase, in whole pasteurization processes, uses the process of lactose in the lactase degraded milk liquid simultaneously synchronously.
The operating condition of the pasteurization processes of said milk liquid is 65 ℃～69 ℃ maintenance 30min, and the volume ratio of the addition of lactase in milk liquid is 0.6/1000～1.2/1000, and temperature is controlled at 65 ℃～69 ℃, synchronously degradation time 30min.
This process stirs milk liquid synchronously, and speed of agitator is controlled at 10～100r/min.
Said milk liquid is through gained after former milk check, storage, preheating, homogeneous, the flash distillation.
To be former milk check, store and period of storage is no more than 12 hours, make temperature reach 60 ℃～90 ℃ preheatings, pressure gained after 12～19Mpa homogeneous, 70 ℃～90 ℃ flash distillations of temperature range through heat exchanger at 0 ℃～8 ℃ through former milk said milk liquid.
Pasteurization processes is carried out the application on dairy products, dairy produce and beverage, making food synchronously with the degradation process of milk liquid lactose.
Thermostable lactase hydrolysis process main points are:
1. milk increases temperature lactase, addition 0.6/1000～1.2/1000 volume ratio, and under pasteurization condition 65 ℃～69 ℃, reaction 30min can reach percent hydrolysis more than 80%, meets low lactose requirement.
2. hydrolysis must be carried out under stirring condition.Milk viscosity is big, and lactase is surrounded by albumen in the milk easily and forms Nang Bao, and stirring can make enzyme activity improve, and reduces enzyme dosage 30～50%.
3. thermostable lactase is at ambient-temp-stable, and enzyme preparation does not need stabilizing agent.
4. thermostable lactase is aseptic enzyme, can handle through high-temperature sterilization, and not influence its activity.
The beneficial effect that the present invention is compared with prior art produced is:
The preparation method that should hang down the lactose pasteurised milk reduces the content of lactose in the product through the lactase hydrolysis process, thereby improve the consumer milk is better absorbed.This method and products thereof is core with the enzyme hydrolysis process; With homogeneous, pasteurize, flash distillation, sterile filling, etc. the liquid milk production technology formed; Reduce the content of lactose in the product; Prepare a kind of novel low lactose pasteurised milk, milk is better absorbed the generation of lactose intolerance among the reduction crowd thereby improve the consumer.
The Lactose in Milk hydrolysis was more than 80% after this method was added lactase.Add this enzyme hydrolysis lactose during this method pasteurization synchronously, can not increase the used production equipment of common milk producing technology, reduced the input of equipment relatively; Reduced the chance of secondary pollution; Because these enzyme high activity characteristics, promptly accomplished the hydrolytic process of lactose simultaneously at pasteurization, shortened the production cycle of low-lactose milk like this, improved production efficiency; This enzyme hydrolyzes lactose can produce simultaneously high yield galactooligosaccharide, increased the nutritive value of milk.
This method adopts thermostable lactase hydrolysed milk advantage to be:
1, sugariness increases.Milk is bright to sweeten, and sweet very natural, and its sugariness increases by 3 times approximately, has greatly improved the local flavor of milk, can make more crowd accept this drink.
2, produce the prebiotics galactooligosaccharide.This thermostable lactase hydrolysed milk lactose can also produce galactooligosaccharide simultaneously.Can detect several kinds of galactooligosaccharide peaks of demonstration through high performance liquid chromatography.Galactooligosaccharide (Galacto-oligosaccharides (GOS)); Claim galacto again; Be a kind of functional oligose with natural attribute, its molecular structure generally is on galactolipin or glucose molecule, to connect 1～7 galactosyl, i.e. Gal-(Gal) n-Glc/Gal (n is 0～6).Because the special conformation of glycosidic bond of galactooligosaccharide, it can not be degraded by digestive ferment in human saliva and the intestines, and can reach the colon position intactly, so be classified as prebiotics (prebiotics) nutriment.Prebiotics is exactly the food component of one type of non-digestion, and it can stimulate probio growth or active in human colon, thereby reaches health-care effect.Galactooligosaccharide generally uses baby and adult's food, comprises babies ' formula milk powder, biscuit and urgent patient's nutriment etc.At occurring in nature, have the GOS of trace in the milk of animal, and content is more among the lacto, the foundation of the Bifidobacterium flora in the infants relies on the GOS composition in the breast milk to a great extent.A series of report proof galactooligosaccharides have extremely strong short probio proliferation function with respect to other prebioticses (as: FOS, oligoisomaltose etc.).Galactooligosaccharide promotes health benefit to comprise: (1) stimulates the growth of probio (for example: Bacillus acidi lactici, Bifidobacterium), but and produce acid through probio and be shaped on harmful bacterium (clostridium) growth; (2) colony balance comes enhances human body autoimmunity in the enteron aisle through regulating; (3) promote mineral matter such as calcium to absorb, prevent osteoporosis and calcium loss; (4) alleviate the elderly and pregnant woman's constipation; (5) reduce the concentration of secondary bile acid, thereby reduce the colon cancer occurrence probability at colon.
3, avoid microbiological contamination.Because thermostable lactase is before sterilization, to join in the milk, has so just avoided the enzyme-added pollution that brings to milk, thereby guarantee security of products.
4, enzyme hydrolysis time weak point, classical pasteurizing temperature was accomplished in following 30 minutes.And low temperature or room temperature lactase hydrolysis time reach several hours or a couple of days.
5, the lactose hydrolysis degree can be through the control of enzyme amount.Because lactose is the needed by human nutrient, too removes lactose and is unfavorable for healthy.Prepare in the low-lactose milk in family, we can control the milk that meets own hydrolysis requirement through regulating adding enzyme amount.
The specific embodiment
Preparation method in the face of a kind of low lactose pasteurised milk of the present invention does following detailed description down.
The preparation method of a kind of low lactose pasteurised milk of the present invention is: former milk is checked, is no more than 12 hours in 0 ℃～8 ℃ storages and period of storage, is made temperature reach 60 ℃～90 ℃ preheatings, pressure gained milk liquid after 12～19Mpa homogeneous, 70 ℃～90 ℃ flash distillations of temperature range through heat exchanger through former milk.The pasteurization processes of liquid and the degradation process of milk liquid lactose of suckling afterwards carried out synchronously.Use lactose in the lactase degraded milk liquid synchronously.Incipient stage in the pasteurization processes of milk liquid is added lactase to milk liquid, in whole pasteurization processes, uses the process of lactose in the lactase degraded milk liquid simultaneously synchronously.The operating condition of the pasteurization processes of milk liquid is 65 ℃～69 ℃ maintenance 30min, and the volume ratio of the addition of lactase in milk liquid is 0.6/1000～1.2/1000, and temperature is controlled at 65 ℃～69 ℃, synchronously degradation time 30min.This process stirs milk liquid synchronously, and speed of agitator is controlled at 10～100r/min.
Pasteurization processes is carried out the application on dairy products, dairy produce and beverage, making food synchronously with the degradation process of milk liquid lactose.
The Lactose in Milk hydrolysis was more than 80% after this method was added lactase.The employed thermostable lactase of this method derives from the liquid milk-coagulating enzyme preparation of high-purity of archeobacteria, and its atomizing proterties is light yellow, limpid, ph value 6.0, heavy metal≤100, and stability is storage temperature room temperature, shelf-life 2 months.Its application be the high temperature resistant beta-glucosidase of pyrococcus furiosus CelB gene expression.This endonuclease capable reduces lactose, and under high temperature and cryogenic conditions, all possesses very strong active.It can catalyzing hydrolysis be incorporated into the β-D-glycosidic bond of terminal irreducibility, discharges aglucon and glucose body simultaneously.The high temperature beta-glucosidase not only has glucosidase activity, but also has effect (Km=2.3mm, the Kcat (s of very strong galactosidase
-1)=2050 ± 86),, can be applicable to dairy industry and reduce lactose, lactose is decomposed into galactooligosaccharide and glucose so high temperature resistant beta-glucosidase is also referred to as lactase.This enzyme still has very strong stability under 100 ℃; And under the lower temperature about 30 ℃, still can keep very strong 40% activity, because beta-glucosidase has stability in temperature range widely, therefore multiple addition manner is provided for dairy industry production low-lactose milk; Can when the dairy products pasteurization, add synchronously; Reduce the chance of secondary pollution, can add when the low temperature according to the requirement of dairy products in addition, still can reach desirable effect.High temperature resistant this advantage is that dairy industry provides the good approach of producing low-lactose milk powder.
Claims (8)
1. the preparation method of a low lactose pasteurised milk, the pasteurization processes of the liquid that it is characterized in that suckling is carried out with the degradation process of milk liquid lactose synchronously.
2. the preparation method of a low lactose pasteurised milk is characterized in that in the pasteurization processes of milk liquid, using synchronously the process of lactose in the lactase degraded milk liquid.
3. the preparation method of a low lactose pasteurised milk is characterized in that in the incipient stage of the pasteurization processes of milk liquid milk liquid being added lactase, in whole pasteurization processes, uses the process of lactose in the lactase degraded milk liquid simultaneously synchronously.
4. according to the preparation method of claim 2 or 3 described a kind of low lactose pasteurised milks; The operating condition that it is characterized in that the pasteurization processes of said milk liquid is 65 ℃～69 ℃ and keeps 30min; The volume ratio of the addition of lactase in milk liquid is 0.6/1000～1.2/1000; Temperature is controlled at 65 ℃～69 ℃, synchronously degradation time 30min.
5. according to the preparation method of claim 2 or 3 described a kind of low lactose pasteurised milks, it is characterized in that this process stirs milk liquid synchronously, speed of agitator is controlled at 10～100r/min.
6. according to the preparation method of claim 1,2 or 3 described a kind of low lactose pasteurised milks, it is characterized in that said milk liquid is through gained after former milk check, storage, preheating, homogeneous, the flash distillation.
7. according to the preparation method of claim 1,2 or 3 described a kind of low lactose pasteurised milks, it is characterized in that said milk liquid is former milk and checks, stores and period of storage is no more than 12 hours, make temperature reach 60 ℃～90 ℃ preheatings, pressure gained after 12～19Mpa homogeneous, 70 ℃～90 ℃ flash distillations of temperature range through heat exchanger at 0 ℃～8 ℃ through former milk.
8. carry out the application on dairy products, dairy produce and beverage, making food according to claim 1,2 or 3 described pasteurization processes synchronously with the degradation process of milk liquid lactose.
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| CN2012101270070A CN102726522A (en) | 2012-04-26 | 2012-04-26 | Preparation method of low-lactose pasteurized milk |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102907493A (en) * | 2012-10-23 | 2013-02-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid beverage capable of keeping original flavor and preparation method of liquid beverage |
| 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 |
| CN110178907A (en) * | 2019-06-10 | 2019-08-30 | 安徽曦强乳业集团有限公司 | A kind of low sugar high protein milk beverage and its processing method |
| CN115191484A (en) * | 2021-12-29 | 2022-10-18 | 苏州福赛思生物科技有限公司 | Low-lactose yoghourt containing prebiotics and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102907493A (en) * | 2012-10-23 | 2013-02-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid beverage capable of keeping original flavor and preparation method of liquid beverage |
| 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 |
| CN110178907A (en) * | 2019-06-10 | 2019-08-30 | 安徽曦强乳业集团有限公司 | A kind of low sugar high protein milk beverage and its processing method |
| CN115191484A (en) * | 2021-12-29 | 2022-10-18 | 苏州福赛思生物科技有限公司 | Low-lactose yoghourt containing prebiotics and preparation method thereof |
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Application publication date: 20121017 |