CN106135414A - A kind of sugar-free milk producing technology - Google Patents
A kind of sugar-free milk producing technology Download PDFInfo
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- CN106135414A CN106135414A CN201610526580.7A CN201610526580A CN106135414A CN 106135414 A CN106135414 A CN 106135414A CN 201610526580 A CN201610526580 A CN 201610526580A CN 106135414 A CN106135414 A CN 106135414A
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- China
- Prior art keywords
- sugar
- free milk
- lactose
- milk
- casein
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
- A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
Abstract
The invention discloses a kind of sugar-free milk producing technology, comprise the steps: the 1st step, by fresh milk pre-heating temperature elevation to 20 40 DEG C；2nd step, removes impurity by net breast；3rd step, by centrifuge isolated defatted milk and fat；4th step, by the casein flocculation in defatted milk；5th step, is concentrated by membrane filtration and retains casein and pass through the filtrate containing lactose；Casein is rinsed；The fat that casein and the 3rd step obtain is carried out allotment homogeneous by the 6th step；If preparation degreasing sugar-free milk, do not need to allocate；7th step, membrane filtration is degerming.The present invention provides lactose content in the sugar-free milk that production technology obtains to be less than 0.1%, has both been suitable for the edible of lactose intolerance crowd；Simultaneously because the removal completely (carbohydrate) of lactose and monose, it is also possible to meet diabetes etc. and the sugar higher crowd of content requirement is eaten.
Description
Technical field
The present invention relates to a kind of sugar-free milk producing technology, belong to dairy products technical field.
Background technology
Milk has irreplaceable advantage in terms of nutrition, and dairy products are numerous nutrition such as calcium, protein and vitamin D
The important sources of element.Lactose is distinctive a kind of carbohydrate in milk, also contains lactose in human breast milk.Lactose accounts for milk gross weight
4.2%-5%, be the solid constituent that in milk, content is most.The mankind can digest lactose in the infancy, but with the age
Increasing, in human body, lactase secretion level is gradually lowered, and makes many people no longer can digest lactose well, thus cause diarrhoea,
The symptoms such as abdominal distension, this symptom is referred to as lactose intolerance.In China, lactose intolerance and alactasia are with adult type lactose
Based on azymia, adult incidence be 80% ~ 100%, school-ager's incidence is also higher, more than 80%(select from " China school defend
Raw " in December, 2007 volume 28 the 12nd phase " research trends of lactose intolerance and solution ").Therefore some dairy products current
Enterprise is proposed milk free from lactose therewith, uses lactose hydrolysis technology, resolves into the lactose in milk and is more easy to absorbed half
Lactose and glucose.Such as Chinese patent CN200810127180.4 discloses a kind of non-lactose whole milk and preparation side thereof
Method, it first passes through nanofiltration and removes portion of Lactose, then by zymolysis technique, remaining lactose is decomposed into monose i.e. galactolipin
And glucose.Moreover said method is difficult to scale to be implemented the non-lactose whole milk that obtains and can solve the problem that asking of lactose intolerance
Topic, but wherein still contain monosaccharide fructose, still can not meet the requirement of diabetic.
Content of the invention
The present invention relates to a kind of sugar-free milk producing technology, it is capable of the production of the dairy products of complete sugar-free, meets part
The demand of crowd especially diabetic.
The technical scheme is that:
A kind of sugar-free milk producing technology, comprises the steps:
1st step, by fresh milk pre-heating temperature elevation to 20-40 DEG C；
2nd step, removes impurity by net breast；
3rd step, by centrifuge isolated defatted milk and fat；
4th step, by the casein flocculation in defatted milk；
5th step, is concentrated by membrane filtration and retains casein and pass through the filtrate containing lactose；Casein is rinsed；
The fat that casein and the 3rd step obtain is carried out allotment homogeneous by the 6th step；If preparation degreasing sugar-free milk, do not need
Allocate；
7th step, membrane filtration is degerming.
Further, lactose content≤0.1% in the fat after control separates in described 3rd step, fat content in defatted milk
≤0.1%。
Further, in described 4th step, casein flocculation uses isoelectric point method or enzyme process flocculation.
Further, described isoelectric point method for being adjusted to 4.5 ~ 5.0 flocculations by the pH of defatted milk.
Further, the film using in described 5th step is 0.8 ~ 1.2 μm of aperture, the tubular membrane of film pressure 0.3 ~ 0.5Mpa；
Further, in described 5th step, cocnentration factor is 8-10 times.
Further, the film using in described 7th step is 1.2 ~ 1.4 μm of aperture, the tubular membrane of film pressure 0.3 ~ 0.5Mpa.
Further, in order to improve the nutritional labeling of sugar-free milk, described production technology is further comprising the steps of:
8th step, dusts and obtains sugar-free milk powder；
9th step, the filtrate obtain the 5th step and wash water are mixed to get whey water；
Whey water is retained albumen by milipore filter concentrated bleaching by the 10th step, collect filtrate and wash water obtains containing lactose and
The mineral water of vitamin；
11st step, will retain lactose containing lactose and vitamin and minerals water by NF membrane concentration, and collect filtrate and contained
The mineral water of vitamin；
12nd step, the mineral water mixing containing vitamin that the sugar-free milk powder obtain the 8th step and the 11st step obtain i.e. obtains
Sugar-free milk.
Further, the aperture of the milipore filter in described 10th step be 5-20k, film pressure be 0.1 ~ 1.3Mpa；Described dense
The cocnentration factor of contracting is 4 ~ 6 times.
Further, the aperture of the NF membrane in described 11st step be 70-100D, film pressure be 0.3 ~ 2 Mpa.
Beneficial effect
The present invention provides lactose content in the sugar-free milk that production technology obtains to be less than 0.1%, is both suitable for the food of lactose intolerance crowd
With；Simultaneously because the removal completely of lactose and monose, it is also possible to meet diabetes etc. and the sugar higher crowd of content requirement is eaten
With.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further.
Embodiment 1
This embodiment is to prepare full-cream or half fat sugar-free milk production technology, comprises the steps:
1st step, by fresh milk pre-heating temperature elevation to 20 DEG C；
2nd step, removes impurity by net breast；
3rd step, by centrifuge isolated defatted milk and fat；Lactose content≤0.1% in fat after separation, defatted milk
Middle fat content≤0.1%；
4th step, by the casein in defatted milk by the salt acid for adjusting pH of 3% to 4.5 ~ 5.0, is flocculated by isoelectric point method；
5th step, is concentrated by membrane filtration and retains casein and pass through the filtrate containing lactose, and film uses 0.8 ~ 1.2 μm of aperture, film
The tubular membrane of pressure 0.3 ~ 0.5Mpa, cocnentration factor is 8-10 times；Then casein is rinsed；
The fat that casein and the 3rd step obtain is carried out allotment homogeneous by the 6th step, and allotment ratio is according to product full-cream, half fat
Demand adds fat；
7th step, membrane filtration is degerming, and film uses 1.2 μm of aperture, the tubular membrane of film pressure 0.3Mpa；
8th step, filling.
Embodiment 2
This embodiment is to prepare the production technology of degreasing sugar-free milk, comprises the steps:
1st step, by fresh milk pre-heating temperature elevation to 40 DEG C；
2nd step, removes impurity by net breast；
3rd step, by centrifuge isolated defatted milk and fat；Lactose content≤0.1% in fat after separation, defatted milk
Middle fat content≤0.1%；
4th step, by the casein in defatted milk by the salt acid for adjusting pH of 3% to 4.5 ~ 5.0, is flocculated by isoelectric point method；
5th step, is concentrated by membrane filtration and retains casein and pass through the filtrate containing lactose, 0.8 ~ 1.2 μm of aperture of film employing,
The tubular membrane of film pressure 0.3Mpa, cocnentration factor is 8-10 times；Then casein is rinsed；
6th step, by casein homogeneous；
7th step, membrane filtration is degerming, and film uses 1.4 μm of aperture, the tubular membrane of film pressure 0.5Mpa；
8th step, filling.
Embodiment 3
This embodiment is to prepare full-cream or half fat sugar-free milk production technology, and first it produce sugar-free milk powder (1-8 step), so
Rear production bioactive water (9-11 step), last both be mixed to get sugar-free milk (the 12nd step), specifically include following steps:
Fresh milk is warming up to 20 DEG C and carries out the pre-heat treatment by the 1st step；
2nd step, removes impurity by net breast；
3rd step, by centrifuge isolated defatted milk and fat；Lactose content≤0.1% in fat after separation, defatted milk
Middle fat content≤0.1%；
4th step, by the casein in defatted milk by the salt acid for adjusting pH of 3% to 4.5 ~ 5.0, is flocculated by isoelectric point method；
5th step, is concentrated by membrane filtration and retains casein and pass through the filtrate containing lactose, and film uses aperture 0.8 ~ 1.2 μ
M, the tubular membrane of film pressure 0.5Mpa, cocnentration factor is 8-10 times；Then casein is rinsed；
The fat that casein and the 3rd step obtain is carried out allotment homogeneous by the 6th step, and allotment ratio is according to product full-cream, half fat
Demand adds fat；
7th step, membrane filtration is degerming, and film uses 1.4 μm of aperture, the tubular membrane of film pressure 0.3Mpa；
8th step, dusts and obtains sugar-free milk powder；
9th step, the filtrate obtain the 5th step and wash water are mixed to get whey water；
10th step, by milipore filter concentrated bleaching, whey water is retained albumen, and (albumen mainly includes beta-protein, α-albumen, third kind
Globulin, lactoferrin, lactoperoxidase), collect filtrate and washings obtain the mineral matter containing lactose and vitamin
Water；The aperture of milipore filter be 5k, film pressure be 0.1Mpa；Cocnentration factor is 4 ~ 6 times；
11st step, will retain lactose containing lactose and vitamin and minerals water by NF membrane concentration, and collect filtrate and contained
The mineral water of vitamin, in mineral water, lactose content is close to 0, it is impossible to enough detections；The aperture of NF membrane is 70D, mould
Power is 0.3Mpa；
12nd step, the mineral water mixing containing vitamin that the sugar-free milk powder obtain the 8th step and the 11st step obtain i.e. obtains
Sugar-free milk.
Embodiment 4
This embodiment is the production technology of prepared product degreasing sugar-free milk, and first it produce sugar-free milk powder (1-8 step), then produces
Bioactive water (9-11 step), last the two be mixed to get sugar-free milk (the 12nd step), specifically include following steps:
1st step, by fresh milk pre-heating temperature elevation to 40 DEG C；
2nd step, removes impurity by net breast；
3rd step, by centrifuge isolated defatted milk and fat；Lactose content≤0.1% in fat after separation, defatted milk
Middle fat content≤0.1%；
4th step, by the casein in defatted milk by the salt acid for adjusting pH of 3% to 4.5 ~ 5.0, is flocculated by isoelectric point method；
5th step, is concentrated by membrane filtration and retains casein and pass through the filtrate containing lactose, and film uses 0.8 ~ 1.2 μm of aperture, film
The tubular membrane of pressure 0.3 ~ 0.5Mpa, cocnentration factor is 8-10 times；Then casein is rinsed；
6th step, by casein homogeneous；
7th step, membrane filtration is degerming, and film uses 1.4 μm of aperture, the tubular membrane of film pressure 0.5Mpa；
8th step, dusts and obtains sugar-free milk powder；
9th step, the filtrate obtain the 5th step and washings are mixed to get whey water；
10th step, by milipore filter concentrated bleaching, whey water is retained albumen, and (albumen mainly includes beta-protein, α-albumen, third kind
Globulin, lactoferrin, lactoperoxidase), collect filtrate and washings obtain the mineral matter containing lactose and vitamin
Water；The aperture of milipore filter be 20k, film pressure be 0.3Mpa；Cocnentration factor is 4 ~ 6 times；
11st step, will retain lactose containing lactose and vitamin and minerals water by NF membrane concentration, and collect filtrate and contained
The mineral water of vitamin, in mineral water, lactose content is close to 0, it is impossible to enough detections；The aperture of NF membrane is 100D, mould
Power is 2 Mpa；
12nd step, the mineral water mixing containing vitamin that the sugar-free milk powder obtain the 8th step and the 11st step obtain i.e. obtains
Sugar-free milk.
Through detection, embodiment 1-4 is prepared lactose content in sugar-free milk and is below 0.1%, and does not contains glucose and half
The monosaccharide components such as lactose；In the sugar-free milk that embodiment 3 and 4 obtains richer possibly together with vitamin and mineral composition, nutrition
Rich.
Claims (10)
1. a sugar-free milk producing technology, it is characterised in that comprise the steps:
1st step, by fresh milk pre-heating temperature elevation to 20-40 DEG C；
2nd step, removes impurity by net breast；
3rd step, by centrifuge isolated defatted milk and fat；
4th step, by the casein flocculation in defatted milk；
5th step, is concentrated by membrane filtration and retains casein and pass through the filtrate containing lactose；Casein is rinsed；
The fat that casein and the 3rd step obtain is carried out allotment homogeneous by the 6th step；If preparation degreasing sugar-free milk, do not need
Allocate；
7th step, membrane filtration is degerming.
2. sugar-free milk producing technology according to claim 1, it is characterised in that the fat after control separates in described 3rd step
Lactose content≤0.1% in fat, fat content≤0.1% in defatted milk.
3. sugar-free milk producing technology according to claim 1, it is characterised in that casein flocculation in described 4th step uses
Isoelectric point method or enzyme process flocculation.
4. sugar-free milk producing technology according to claim 3, it is characterised in that described isoelectric point method is for by the pH of defatted milk
It is adjusted to 4.5 ~ 5.0 flocculations.
5. sugar-free milk producing technology according to claim 1, it is characterised in that the film using in described 5th step is aperture
0.6 ~ 1.4 μm, the tubular membrane of film pressure 0.3 ~ 0.5Mpa.
6. sugar-free milk producing technology according to claim 1, it is characterised in that in described 5th step, cocnentration factor is 8-10 times.
7. sugar-free milk producing technology according to claim 1, it is characterised in that the film using in described 7th step is aperture
1.2 ~ 1.4 μm, the tubular membrane of film pressure 0.3 ~ 0.5Mpa.
8. the sugar-free milk producing technology according to claim 1-7 is arbitrary, it is characterised in that further comprising the steps of:
8th step, dusts and obtains sugar-free milk powder；
9th step, the filtrate obtain the 5th step and washings are mixed to get whey water；
Whey water is concentrated by milipore filter and rinses by the 10th step, collects filtrate and washings obtain containing lactose and dimension raw
The mineral water of element；
11st step, will retain lactose containing lactose and vitamin and minerals water by NF membrane concentration, and collect filtrate and contained
The mineral water of vitamin；
12nd step, the mineral water mixing containing vitamin that the sugar-free milk powder obtain the 8th step and the 11st step obtain i.e. obtains
Sugar-free milk.
9. sugar-free milk producing technology according to claim 7, it is characterised in that the aperture of the milipore filter in described 10th step is
5-20k, film pressure are 0.1 ~ 1.3Mpa；The cocnentration factor of described concentration is 4 ~ 6 times.
10. sugar-free milk producing technology according to claim 7, it is characterised in that the aperture of the NF membrane in described 11st step
It is 0.3 ~ 2 Mpa for 70-100D, film pressure.
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| CN201610526580.7A CN106135414A (en) | 2016-07-06 | 2016-07-06 | A kind of sugar-free milk producing technology |
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| CN201610526580.7A CN106135414A (en) | 2016-07-06 | 2016-07-06 | A kind of sugar-free milk producing technology |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106804707A (en) * | 2017-01-06 | 2017-06-09 | 宁夏塞尚乳业有限公司 | A kind of high-protein milk and preparation method thereof |
| CN108835257A (en) * | 2018-07-02 | 2018-11-20 | 崔刚 | The preparation method of the sterilization type stirring yoghurt without sugar of lactose is removed after a kind of one time fermentation |
| CN109169911A (en) * | 2018-09-19 | 2019-01-11 | 成都连接流体分离科技有限公司 | A kind of new process producing highly active protein, low-lactose milk |
| CN109418395A (en) * | 2017-09-05 | 2019-03-05 | 内蒙古伊利实业集团股份有限公司 | A kind of preparation method of high protein low-lactose milk |
| CN109984198A (en) * | 2019-04-29 | 2019-07-09 | 飞潮（无锡）过滤技术有限公司 | A kind of high protein low lactose skimmed milk powder production technology |
| CN110915922A (en) * | 2019-02-03 | 2020-03-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk protein concentrate and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106804707A (en) * | 2017-01-06 | 2017-06-09 | 宁夏塞尚乳业有限公司 | A kind of high-protein milk and preparation method thereof |
| CN109418395A (en) * | 2017-09-05 | 2019-03-05 | 内蒙古伊利实业集团股份有限公司 | A kind of preparation method of high protein low-lactose milk |
| CN108835257A (en) * | 2018-07-02 | 2018-11-20 | 崔刚 | The preparation method of the sterilization type stirring yoghurt without sugar of lactose is removed after a kind of one time fermentation |
| CN109169911A (en) * | 2018-09-19 | 2019-01-11 | 成都连接流体分离科技有限公司 | A kind of new process producing highly active protein, low-lactose milk |
| CN110915922A (en) * | 2019-02-03 | 2020-03-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk protein concentrate and preparation method thereof |
| CN109984198A (en) * | 2019-04-29 | 2019-07-09 | 飞潮（无锡）过滤技术有限公司 | A kind of high protein low lactose skimmed milk powder production technology |
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