CN102870877A - Preparation method for low-lactose fermented dairy product - Google Patents
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- CN102870877A CN102870877A CN2012103944538A CN201210394453A CN102870877A CN 102870877 A CN102870877 A CN 102870877A CN 2012103944538 A CN2012103944538 A CN 2012103944538A CN 201210394453 A CN201210394453 A CN 201210394453A CN 102870877 A CN102870877 A CN 102870877A
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- 239000008101 lactose Substances 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 37
- 235000021001 fermented dairy product Nutrition 0.000 title abstract 6
- 235000013336 milk Nutrition 0.000 claims abstract description 66
- 239000008267 milk Substances 0.000 claims abstract description 66
- 210000004080 milk Anatomy 0.000 claims abstract description 66
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 57
- 108010005774 beta-Galactosidase Proteins 0.000 claims abstract description 24
- 102100026189 Beta-galactosidase Human genes 0.000 claims abstract description 23
- 108010059881 Lactase Proteins 0.000 claims abstract description 23
- 229940116108 lactase Drugs 0.000 claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims description 64
- 230000004151 fermentation Effects 0.000 claims description 64
- 235000013365 dairy product Nutrition 0.000 claims description 43
- 239000002994 raw material Substances 0.000 claims description 42
- 238000009928 pasteurization Methods 0.000 claims description 24
- 235000020167 acidified milk Nutrition 0.000 claims description 19
- 239000007858 starting material Substances 0.000 claims description 13
- 229940088598 enzyme Drugs 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 230000015572 biosynthetic process Effects 0.000 claims description 9
- 241000186000 Bifidobacterium Species 0.000 claims description 8
- 241000186660 Lactobacillus Species 0.000 claims description 8
- 244000199866 Lactobacillus casei Species 0.000 claims description 8
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 8
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 8
- 230000007062 hydrolysis Effects 0.000 claims description 8
- 238000006460 hydrolysis reaction Methods 0.000 claims description 8
- 229940039696 lactobacillus Drugs 0.000 claims description 8
- 229940017800 lactobacillus casei Drugs 0.000 claims description 8
- 238000000265 homogenisation Methods 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000012859 sterile filling Methods 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 3
- 239000008103 glucose Substances 0.000 abstract description 3
- 235000015140 cultured milk Nutrition 0.000 abstract description 2
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 abstract 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 1
- 229930182830 galactose Natural products 0.000 abstract 1
- 235000021262 sour milk Nutrition 0.000 description 14
- 201000010538 Lactose Intolerance Diseases 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 210000000481 breast Anatomy 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000013459 approach Methods 0.000 description 3
- 235000020247 cow milk Nutrition 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- 235000013618 yogurt Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000012937 correction Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 241001138401 Kluyveromyces lactis Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 102000005936 beta-Galactosidase Human genes 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
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Abstract
The invention discloses a preparation method for a low-lactose fermented dairy product. The preparation method has two modes; in one of the modes, lactase is added into milk and ferment is inoculated at the same time, so that the low-lactose fermented dairy product is prepared; in the other mode, lactase is first added into fresh milk, so that lactose is hydrolyzed into glucose and galactose, and ferment is then inoculated, so that the fermented dairy product is prepared. The low-lactose fermented dairy product prepared by the preparation method not only has the characteristics of low lactose content and high viable count, but also has the specific flavor and taste of fermented milk, the change of acidity is little in the process of later storage, and the taste is good. The preparation method is applicable to the preparation of low-lactose fermented dairy products.
Description
Technical field
The invention belongs to the dairy products preparation field, be specifically related to a kind of preparation method of low lactose fermentation dairy products.
Background technology
Cow's milk is as important food resources, contains the protein of high-quality, the fat of absorption easy to digest, abundanter mineral matter and multivitamin is arranged, and is a kind of natural nutraceutical.But there is 55.1% adult in China because suffering from lactose intolerance, and can not milk drink.Therefore the optimal path that solves the lactose intolerance problem provides best low-lactose dairy product for the patient exactly.
At present, low-lactose dairy product is mainly low-lactose milk and common fermentation sour milk, and wherein: low-lactose milk is to make with the lactose enzymolysis, is non-cultured milk, does not have the distinctive flavour of acidified milk and mouthfeel; The common fermentation breast then is to add lactobacillus-fermented to form in fresh milk, this fermented yoghourt part lactose in the milk of can only degrading, wherein 70% lactose is still also stayed in the acidified milk, use this sour milk to have good effect for the slight people of lactose intolerance, the people serious for the lactose intolerant patient then still can not eat.
Chinese invention patent CN101228904 discloses " a kind of low-lactose milk and preparation method thereof ", adopt the preparation method who adds lactose-enzyme milk, between pasteurize and ultra high temperature sterilization step, added the lactase hydrolysing step, reduce the content of product lactose, improved the absorption of consumer to milk.
Guo Jieyan etc. once came lactose in the hydrolysed milk to study this enzyme to the hydrolysis (Guo Jieyan etc. of lactose with the lactase of Kluyveromyces lactis, yeast lactase is to the research of lactose hydrolysis, food and fermentation industries, 3:19-22,1991).
Yet the method that above patent and paper relate to all is to add lactase with the preparation low-lactose milk in cow's milk, although the method has reduced the content of Lactose in Milk, has not but had the distinctive flavour of acidified milk and mouthfeel.
Summary of the invention
The technical problem to be solved in the present invention, provide a kind of preparation method of low lactose fermentation dairy products, in preparation process, not only added lactase, gone back inoculating starter and ferment, guaranteed that lactose content has also had the distinctive local flavor of acidified milk and mouthfeel in low.
Therefore, the present invention adds lactase in the fresh cow milk to and the low lactose fermentation sour milk by inoculation fermentation system, can make by the following method: (1) adds lactase first in the fresh milk lactose hydrolysis is glucose and galactolipin, and then inoculating starter makes acidified milk; (2) lactase is added in the milk and simultaneously inoculating starter make low lactose fermentation breast.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A kind of preparation method of low lactose fermentation dairy products specifically has two kinds of approach:
Approach one: enzymolysis milk carries out simultaneously with fermentation, and carries out according to the following steps order
1. the processing of raw material milk
A1, homogeneous: raw material milk is carried out homogeneous, and homogenizing temperature is 65 ℃, and homogenization pressure is 25MPa, the raw material milk x1 behind the formation homogeneous;
B1, pasteurization: raw material milk x1 in 95 ℃ of pasteurization 5min, is formed the raw material milk y1 behind the pasteurization;
2. enzymolysis and fermentation
A2, cool: the raw material milk y1 behind the pasteurization is cooled;
B2, enzymolysis and fermentation: add lactase in the raw material milk of being down to room temperature and carry out enzymolysis, add simultaneously leavening, the sealing heat-preservation fermentation is reduced to 4.3-4.5 to pH, forms acidified milk m1;
3. the preparation of low lactose fermentation dairy products
A3, acidified milk m1 is stored refrigerated in 4 ℃;
B3, sterile filling are made low lactose fermentation dairy products;
Approach two: will ferment again behind the milk enzymolysis first, and carry out according to the following steps order
1. the processing of raw material milk
A1, homogeneous: raw material milk is carried out homogeneous, and homogenizing temperature is 65 ℃, and homogenization pressure is 25MPa, the raw material milk x2 behind the formation homogeneous;
B1, pasteurization: raw material milk x2 in 95 ℃ of pasteurization 5min, is formed the raw material milk y2 behind the pasteurization;
2. enzymolysis
A2, cool: the raw material milk y2 behind the pasteurization is cooled;
B2, enzymolysis: add lactase in the raw material milk of being down to room temperature and carry out enzymolysis;
C2, the high temperature enzyme that goes out: 95 ℃ of enzyme 5min that go out form the dairy products n2 behind the enzymolysis;
3. inoculating starter
A3, cool: the dairy products n2 behind the enzymolysis is cooled to 42 ℃;
B3, inoculation: the dairy products inoculating starter after will lowering the temperature, the sealing heat-preservation fermentation is reduced to 4.3-4.5 to pH, formation acidified milk p2;
4. the preparation of low lactose fermentation dairy products
A4, acidified milk p2 is stored refrigerated in 4 ℃;
B4, sterile filling are made low lactose fermentation dairy products.
As a kind of restriction of the present invention, the addition of described lactase is 250～10000NLU/Kg, and hydrolysis temperature is 4～42 ℃, and enzymolysis time is 1～24h.
As further restriction, the addition of lactase is 500～1000 NLU/Kg, and the enzyme addition is that hydrolysis temperature is 25～42 ℃, and enzymolysis time is 1～4h.
As another kind of restriction the of the present invention, described leavening is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, Bifidobacterium or Lactobacillus casei, and it is 10 that its inoculum concentration is respectively streptococcus thermophilus
6Cfu/mL, lactobacillus delbruockii subspecies bulgaricus are 10
6Cfu/mL, Bifidobacterium is 10
7Cfu/mL, Lactobacillus casei are 10
6Cfu/mL.
Owing to adopted above-mentioned technical scheme, the present invention compared with prior art, obtained technological progress is:
The present invention adopts two kinds of low lactose fermentation dairy products of method preparation, be about to lactase add in the milk and simultaneously inoculating starter make low lactose fermentation breast, or first lactase to be added in the fresh milk lactose hydrolysis be glucose and galactolipin, and then inoculating starter makes acidified milk.Two kinds of prepared low lactose fermentation dairy products of method, it is low not only to have lactose content, the characteristics that viable count is high, also have the distinctive flavour of acidified milk and mouthfeel, taste is good, acidity changes littlely in the later stage storage process, and the number of viable of storage period (21d) is higher than sour milk of the same type, and taste still keeps better effect.The prepared low lactose fermentation breast of the present invention has better regulating intestinal canal flora and the effect that strengthens immunity when solving lactose intolerance.
The present invention is for the preparation of low lactose fermentation dairy products.
The present invention is described in further detail below in conjunction with specific embodiment.
The specific embodiment
Embodiment 1A kind of preparation method of low lactose fermentation dairy products
This preparation method carries out enzymolysis milk and fermentation simultaneously, carries out according to the following steps order
1. the processing of raw material milk
A1, homogeneous: raw material milk is carried out homogeneous, and homogenizing temperature is 65 ℃, and homogenization pressure is 25MPa, the raw material milk x behind the formation homogeneous;
B1, pasteurization: raw material milk x in 95 ℃ of pasteurization 5min, is formed the raw material milk y behind the pasteurization;
2. enzymolysis and fermentation
A2, cool: the raw material milk y behind the pasteurization is cooled;
B2, enzymolysis and fermentation: add 42 ℃ of enzymolysis 2h of lactase of 500NLU/Kg in the raw material milk of being down to room temperature, adding simultaneously streptococcus thermophilus is 10
6Cfu/mL, lactobacillus delbruockii subspecies bulgaricus are 10
6Cfu/mL, Lactobacillus casei are 10
6Cfu/mL, Bifidobacterium is 10
6The leavening of cfu/mL, the sealing heat-preservation fermentation is 4.5 to pH, formation acidified milk m;
3. the preparation of low lactose fermentation dairy products
A3, acidified milk m is stored refrigerated in 4 ℃;
B3, sterile filling are made low lactose fermentation dairy products;
Prepared low lactose fermentation dairy products lactose content is 8mg/mL, and lactic acid bacterium number is 2.5 * 10
10Cuf/mL, acidity is 70
OT.
Embodiment 2-6
Embodiment 2-6 is respectively a kind of preparation method of low lactose fermentation dairy products, and its preparation process is similar to Example 1, and difference only is that wherein related relevant parameter is different, shown in the table specific as follows:
Product of the present invention has reduced the content of Lactose in Milk by adding lactase, not only make the local flavor of product and mouthfeel unique by the inoculating starter fermentation, and is as shown in the table with the correction data of common fermentation sour milk:
As seen from the above table, compare with the common fermentation sour milk, low lactose fermentation sour milk has following features:
Viable count when lactose content obviously reduces, ferments termination is apparently higher than common fermented yoghourt.Experiment showed, in addition this sour milk after storing 21 days number of viable still for the twice of common fermentation sour milk so that it has effect of better regulating intestinal canal flora and enhancing immunity when solving lactose intolerance.
Embodiment 7A kind of preparation method of low lactose fermentation dairy products,
This preparation method is that first enzymolysis milk ferments again, carries out according to the following steps order:
1. the processing of raw material milk
A1, homogeneous: raw material milk is carried out homogeneous, and homogenizing temperature is 65 ℃, and homogenization pressure is 25MPa, the raw material milk x behind the formation homogeneous;
B1, pasteurization: raw material milk x in 95 ℃ of pasteurization 5min, is formed the raw material milk y behind the pasteurization;
2. enzymolysis
A2, cool: the raw material milk y behind the pasteurization is cooled;
B2, enzymolysis: 25 ℃ of lactases that add 1000NLU/Kg in the raw material milk of being down to room temperature carry out enzymolysis 5h;
C2, the high temperature enzyme that goes out: 95 ℃ of enzyme 5min that go out form the dairy products n behind the enzymolysis;
3. inoculating starter
A3, cool: the dairy products n behind the enzymolysis is cooled to 42 ℃;
B3, inoculating starter: the dairy products n inoculation streptococcus thermophilus after will lowering the temperature is 10
6Cfu/mL, lactobacillus delbruockii subspecies bulgaricus are 10
6Cfu/mL, Lactobacillus casei are 10
6Cfu/mL, Bifidobacterium is 10
6The leavening of cfu/mL, the sealing heat-preservation fermentation is 4.5 to pH, formation acidified milk p;
4. the preparation of low lactose fermentation dairy products
A4, acidified milk p is stored refrigerated in 4 ℃;
B4, sterile filling are made low lactose fermentation dairy products.
Prepared low lactose fermentation dairy products lactose content is 10mg/mL, and lactic acid bacterium number is 3.3 * 10
10Cuf/mL, acidity is 82
OT.
Embodiment 8-13
Embodiment 8-13 is respectively a kind of preparation method of low lactose fermentation dairy products, and its preparation process is similar to Example 7, and difference only is that wherein related relevant parameter is different, shown in the table specific as follows:
Product of the present invention has reduced the content of Lactose in Milk by adding lactase, not only make the local flavor of product and mouthfeel unique by the inoculating starter fermentation, and is as shown in the table with common fermentation sour milk correction data:
As seen from the above table, compare with the common fermentation sour milk, low lactose fermentation sour milk has following features:
Viable count when lactose content obviously reduces, ferments termination is apparently higher than common fermented yoghourt.Experiment showed, in addition this sour milk after storing 21 days number of viable still for the twice of common fermentation sour milk so that it has effect of better regulating intestinal canal flora and enhancing immunity when solving lactose intolerance.
Claims (6)
1. the preparation method of low lactose fermentation dairy products,
It is characterized in thatIt carries out enzymolysis milk and fermentation simultaneously, and carries out according to the following steps order
1. the processing of raw material milk
A1, homogeneous: raw material milk is carried out homogeneous, and homogenizing temperature is 65 ℃, and homogenization pressure is 25MPa, the raw material milk x1 behind the formation homogeneous;
B1, pasteurization: raw material milk x1 in 95 ℃ of pasteurization 5min, is formed the raw material milk y behind the pasteurization;
2. enzymolysis and fermentation
A2, cool: the raw material milk y1 behind the pasteurization is cooled;
B2, enzymolysis and fermentation: add lactase in the raw material milk of being down to room temperature and carry out enzymolysis, add simultaneously leavening, the sealing heat-preservation fermentation is reduced to 4.3-4.5 to pH, forms acidified milk m1;
3. the preparation of low lactose fermentation dairy products
A3, acidified milk m1 is stored refrigerated in 4 ℃;
B3, sterile filling are made low lactose fermentation dairy products.
2. the preparation method of low lactose fermentation dairy products,
It is characterized in thatIt will ferment behind the milk enzymolysis first again, and carries out according to the following steps order
1. the processing of raw material milk
A1, homogeneous: raw material milk is carried out homogeneous, and homogenizing temperature is 65 ℃, and homogenization pressure is 25MPa, the raw material milk x2 behind the formation homogeneous;
B1, pasteurization: raw material milk x2 in 95 ℃ of pasteurization 5min, is formed the raw material milk y2 behind the pasteurization;
2. enzymolysis
A2, cool: the raw material milk y2 behind the pasteurization is cooled;
B2, enzymolysis: add lactase in the raw material milk of being down to room temperature and carry out enzymolysis;
C2, the high temperature enzyme that goes out: 95 ℃ of enzyme 5min that go out form the dairy products n2 behind the enzymolysis;
3. inoculating starter
A3, cool: the dairy products n2 behind the enzymolysis is cooled to 42 ℃;
B3, inoculation: the dairy products inoculating starter after will lowering the temperature, the sealing heat-preservation fermentation is reduced to 4.3-4.5 to pH, forms acidified milk p2;
4. the preparation of low lactose fermentation dairy products
A4, acidified milk p2 is stored refrigerated in 4 ℃;
B4, sterile filling are made low lactose fermentation dairy products.
3. the preparation method of low lactose fermentation dairy products according to claim 1 and 2,
It is characterized in that:The addition of described lactase is 250～10000NLU/Kg, and hydrolysis temperature is 4～42 ℃, and enzymolysis time is 1～24h.
4. the preparation method of low lactose fermentation dairy products according to claim 3,
It is characterized in that:The enzyme addition of described lactase is 500～1000 NLU/Kg, and hydrolysis temperature is 25～42 ℃, and enzymolysis time is 1～4h.
5. according to claim 1, the preparation method of 2 or 4 described low lactose fermentation dairy products,
It is characterized in that:Described leavening is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, Bifidobacterium or Lactobacillus casei, and it is 10 that its inoculum concentration is respectively streptococcus thermophilus
6Cfu/mL, lactobacillus delbruockii subspecies bulgaricus are 10
6Cfu/mL, Bifidobacterium is 10
7Cfu/mL, Lactobacillus casei are 10
6Cfu/mL.
6. the preparation method of low lactose fermentation dairy products according to claim 3,
It is characterized in that:Described leavening is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, Bifidobacterium or Lactobacillus casei, and it is 10 that its inoculum concentration is respectively streptococcus thermophilus
6Cfu/mL, lactobacillus delbruockii subspecies bulgaricus are 10
6Cfu/mL, Bifidobacterium is 10
7Cfu/mL, Lactobacillus casei are 10
6Cfu/mL.
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| CN103976018A (en) * | 2013-02-08 | 2014-08-13 | 爱之味股份有限公司 | A method for preparing functional fermented dairy product and functional fermented dairy product prepared by the method |
| CN104222270A (en) * | 2014-09-23 | 2014-12-24 | 内蒙古伊利实业集团股份有限公司 | Preparation method of lactose-free fermented dairy product |
| CN104286174A (en) * | 2014-11-05 | 2015-01-21 | 光明乳业股份有限公司 | Lactose-free acidified milk and preparation method thereof |
| 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 |
| CN104726358A (en) * | 2013-12-20 | 2015-06-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Lactic acid bacteria starter, acidified milk prepared by using lactic acid bacteria starter, and preparation method of acidified milk |
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