CN107136214B - Zero lactose fermented milk and preparation method thereof - Google Patents
Zero lactose fermented milk and preparation method thereof Download PDFInfo
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- CN107136214B CN107136214B CN201710413200.3A CN201710413200A CN107136214B CN 107136214 B CN107136214 B CN 107136214B CN 201710413200 A CN201710413200 A CN 201710413200A CN 107136214 B CN107136214 B CN 107136214B
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Classifications
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/517—Bifidum
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention provides zero lactose fermented milk, which is prepared by fermenting the following raw materials in percentage by mass: 92.9874 to 99.994 percent of raw milk, 0 to 7 percent of sugar and 0.006 to 0.0126 percent of starter; the starter comprises AIBI S4.01 SWEET from Soxhlet You Cisi nanocloth group. The lactase and the stabilizer are not added in the raw materials of the fermented milk, and special streptococcus thermophilus is used for degrading lactose, so that the obtained fermented milk has fresh taste and fine tissue state; the lactose content in the prepared fermented milk is 0.014-0.5%, the international standard of lactose-free is achieved, the trouble of using the fermented milk by lactose intolerant patients is solved, the nutrition is rich and comprehensive, and the effects of immunity and disease prevention are achieved; in addition, in the preparation process, the enzymolysis time of lactase is saved, equipment and process are not increased, and the production period of fermented milk is shorter.
Description
Technical Field
The invention belongs to the technical field of dairy product preparation, and particularly relates to zero lactose fermented milk and a preparation method thereof.
Background
Lactose intolerance is a non-infectious diarrhea caused by the inability of lactase to digest and break down lactose in breast milk or cow's milk, also known as lactase deficiency, due to the low secretion of lactase. Lactase deficiency is a widely existing worldwide problem, and has high incidence rate for far east population, and most of the population does not have symptoms, but diarrhea and other symptoms often occur in newborns and infants taking milk as main diet. In order to enable people to supplement nutrition and not to suffer from lactose intolerance, a lactose-free dairy product is developed.
Patent CN104286174a discloses a lactose-free fermented milk and a preparation method thereof, and yeast is added in the preparation process of the fermented milk to produce lactase. The lactose is degraded by adding lactase, the process is complex, the processing equipment is numerous, and the lactose is easy to be corroded by harmful microorganisms. Lactose degraded by lactase also has a little bitter taste.
Therefore, the lactose degradation by lactase is not needed, equipment and process are not increased, and the lactose-degrading milk has good taste and is a breakthrough problem.
Disclosure of Invention
In order to solve the defects of the prior art, the invention provides the zero lactose fermented milk and the preparation method thereof, lactase, stabilizer, thickener and other additives are not added in the fermented milk, and the zero lactose fermented milk obtained by fermentation has uniform and fine tissue state.
The technical scheme of the invention is as follows:
the invention provides zero lactose fermented milk, which is prepared by fermenting the following raw materials in percentage by mass: 92.9874 to 99.994 percent of raw milk, 0 to 7 percent of sugar and 0.006 to 0.0126 percent of starter;
the starter comprises AIBI S4.01 SWEET from Soxhlet You Cisi nanocloth group.
Preferably, the starter culture further comprises lactobacillus delbrueckii subsp bulgaricus, and the mass ratio of the lactobacillus delbrueckii subsp bulgaricus to streptococcus thermophilus is 0.5-1:1.
Preferably, the ferment further comprises probiotics, wherein the probiotics are bifidobacterium bifidum and/or lactobacillus casei, and the mass ratio of the probiotics to streptococcus thermophilus is 0.05-0.1:1.
Preferably, the protein content in the raw milk is not less than 2.9%, the fat content is not less than 3.3%, and the lactose content is not less than 4.5%.
Preferably, the sugar is one or more of white granulated sugar, fructose and glucose syrup.
The invention also provides a preparation method of the lactose-free fermented milk, which comprises the following steps:
(1) Mixing the raw milk with sugar to obtain a mixed solution;
(2) Homogenizing, sterilizing, cooling, inoculating the starter, and fermenting to acidity of 70-85 deg.T to obtain fermented mixed solution;
(3) And (5) filling the fermentation mixed liquor, and cooling again to obtain the lactose-free fermented milk.
Preferably, the temperature of the homogenization in step (2) is 60-80 ℃ and the pressure is 18-20MP.
Preferably, the sterilization in step (2) is carried out at a temperature of 95-110 ℃ for 300-360s.
Preferably, the fermentation agent is inoculated for fermentation after cooling to the temperature of 40-44 ℃ in the step (2), and the fermentation temperature is 40-44 ℃.
Preferably, in step (3) the cooling is carried out to a temperature of 2-6 ℃.
The beneficial effects of the invention are as follows:
(1) The lactase and the stabilizer are not added in the raw materials of the fermented milk, and special streptococcus thermophilus is used for degrading lactose, so that the obtained fermented milk has fresh taste and fine tissue state;
(2) The lactose content in the fermented milk is 0.014-0.5%, the international standard of lactose-free is achieved, the trouble of using the fermented milk by lactose intolerant patients is solved, the nutrition is rich and comprehensive, and the effects of immunity and disease prevention are achieved;
(3) The invention omits the enzymolysis time of lactase, does not increase equipment or technology, and has shorter production period.
Detailed Description
The invention provides zero lactose fermented milk, which is prepared by fermenting the following raw materials in percentage by mass: 92.9874 to 99.994 percent of raw milk, 0 to 7 percent of sugar and 0.006 to 0.0126 percent of starter;
the starter comprises AIBI S4.01 SWEET from Soxhlet You Cisi nanocloth group.
The streptococcus thermophilus AIBI S4.01 SWEET purchased from the Soxhlet You Cisi nano-cloth group has the effect of degrading lactose, and the inventor surprisingly finds that the streptococcus thermophilus can generate enough lactase in research, and does not need to add lactase to degrade lactose, and the obtained fermented milk has fine tissue state and moderate viscosity.
Preferably, the starter is further comprised of Lactobacillus delbrueckii subspecies bulgaricus, the starter is comprised of Lactobacillus delbrueckii subspecies bulgaricus under the trade name AIBI LbS Golden Time 22.44.44, and the mass ratio of starter AIBI LbS Golden Time 22.44.44 to Streptococcus thermophilus AIBI S4.01 SWEET is 0.5-1:1. The lactobacillus delbrueckii subspecies bulgaricus is used as lactobacillus, so that the nutrient components of raw milk are improved and the utilization rate of the raw milk is improved after the raw milk is fermented, and the prepared fermented milk contains no lactose.
Preferably, the ferment further comprises probiotics, wherein the probiotics are bifidobacterium bifidum and/or lactobacillus casei, and the mass ratio of the probiotics to streptococcus thermophilus is 0.05-0.1:1.
The bifidobacterium bifidum synthesizes vitamins and amino acids in the intestinal tract, so that the absorption of the organism to calcium ions is improved; has effects in reducing cholesterol level in blood, and preventing and treating hypertension; improving lactose resistance of dairy products and improving digestibility; enhancing immunity, preventing side effects of antibiotics, resisting aging, and prolonging life. Lactobacillus casei can endure the defense mechanism of organisms, including enzymes in the oral cavity, low pH value in gastric juice, bile acid in small intestine and the like, so that the lactobacillus casei can survive in a large amount in the intestinal tract after entering a human body, plays roles in regulating the balance of intestinal flora, promoting the digestion and absorption of the human body and the like, and also has the functions of efficiently reducing blood pressure, reducing cholesterol, promoting cell division, generating antibody immunity, enhancing human immunity, preventing cancers, inhibiting tumor growth and the like; also has the health-care effect of relieving lactose intolerance, allergy and the like. The probiotics are added into the raw materials of the fermented milk, so that the prepared fermented milk has the effects of immunity, disease prevention and the like.
Preferably, the protein content in the raw milk is not less than 2.9%, the fat content is not less than 3.3%, and the lactose content is not less than 4.5%. The selected raw cow milk is rich in immunoglobulin, lactoferrin, growth factors and proteins, and after fermentation, the nutrition components are more rich and comprehensive, so that the obtained fermented milk has the effects of resisting oxidation, improving human immunity, preventing diseases by immunity and the like.
Preferably, the sugar is one or more of white granulated sugar, fructose and glucose syrup. Other sugar meeting the national standard can be used. More preferably white granulated sugar and/or fructose syrup, and most preferably refined high-grade white granulated sugar.
The invention also provides a preparation method of the lactose-free fermented milk, which comprises the following steps:
(1) Mixing the raw milk with sugar to obtain a mixed solution;
(2) Homogenizing, sterilizing, cooling, inoculating the starter, and fermenting to acidity of 70-85 deg.T to obtain fermented mixed solution;
(3) And (5) filling the fermentation mixed liquor, and cooling again to obtain the lactose-free fermented milk.
The lactose-free fermented milk of the invention has no lactase added in raw materials, saves the enzymolysis time of lactase, can be prepared in original equipment and process without adding new equipment and process, and has low production cost and shorter production period.
Preferably, the temperature of the homogenization in step (2) is 60-80 ℃ and the pressure is 18-20MP. The homogenization conditions enable the mixed solution containing raw milk and sugar to form a granulated and uniform reaction system.
Preferably, the fermentation agent is inoculated for fermentation after cooling to the temperature of 40-44 ℃ in the step (2), and the fermentation temperature is 40-44 ℃. The temperature of 40-44 ℃ is the most suitable reaction temperature of the ferment such as streptococcus thermophilus and the like, which is beneficial to shortening the fermentation time of the fermented milk.
Preferably, in step (3) the cooling is carried out to a temperature of 2-6 ℃. The temperature is 2-6 ℃ suitable for the refrigeration of the zero lactose fermented milk.
Embodiments of the present invention are described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention.
The starting materials used in the examples: raw cow milk is from China pasture; white granulated sugar was purchased from beijing sugar industry limited; streptococcus thermophilus under the trade name AIBI S4.01 SWEET was purchased from Soxhaust You Cisi In et al; a starter culture under the trade name AIBI LbS Golden Time 22.44.22.44 is available from the Soxhlet You Cisi nanocloth group, and starter culture AIBI LbS Golden Time 22.44.44 includes Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus; lactobacillus casei, trade name l.casein 431, was purchased from kansen ltd; bifidobacterium bifidum under the trade name Bb-02 is available from danish (china) limited. The white granulated sugar meets the GB317-2006 quality standard, and the performance index of each raw material meets the requirements of the related quality standard. Other raw materials and equipment not specifically described are commercially available.
Table 1 raw material proportioning table
Example 1
The proportions of the raw materials were as in example 1 in Table 1. The preparation method of the lactose-free fermented milk comprises the following steps:
1) Preheating raw milk to 70 ℃ and homogenizing at 18 MPa; sterilizing at 110deg.C for 300s; pouring the sterilized material into a milk buffer tank, cooling to 42 ℃, inoculating AIBI 4.01 SWEET of streptococcus thermophilus, and fermenting at 42 ℃ for 6.5 hours until the acidity reaches 75 DEG T;
2) And (5) sterile filling is carried out when the temperature is reduced to 15 ℃, and the temperature is cooled to 6 ℃ to obtain the lactose-free fermented milk.
The nutrient content of the prepared lactose-free fermented milk is detected, and the detection result is as follows: the protein content was 3.0%, the fat content was 3.1%, and lactose was 0.015%.
Example 2
The proportions of the raw materials were as in example 2 in table 1. The preparation method of the lactose-free fermented milk comprises the following steps:
1) Preheating raw milk and white granulated sugar to 60 ℃, and uniformly mixing;
2) Cooling to 5deg.C, stopping stirring, temporarily storing, homogenizing at 70deg.C and 18MPa, sterilizing at 110deg.C for 300S, cooling to 44deg.C, inoculating Streptococcus thermophilus AIBI S4.01 SWEET, starter AIBI LbS Golden Time 22.44.44 (including Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus), lactobacillus casei L.casein 431, fermenting at 44deg.C for 6 hr until acidity reaches 75deg.C;
3) And (5) sterile filling is carried out when the temperature is reduced to 20 ℃, and the temperature is cooled to 2 ℃ to obtain the lactose-free fermented milk.
The nutrient content of the prepared lactose-free fermented milk is detected, and the detection result is as follows: the protein content was 2.7%, the fat content was 3.02%, and the lactose content was 0.01%.
Example 3
The proportions of the raw materials were as in example 3 in Table 1. The preparation method of the lactose-free fermented milk comprises the following steps:
1) Preheating raw milk and white granulated sugar to 60 ℃, and uniformly mixing;
2) Cooling to 10deg.C, stopping stirring, temporarily storing, homogenizing at 60deg.C and 20MPa, sterilizing at 110deg.C for 300S, cooling to 40deg.C, inoculating Streptococcus thermophilus AIBI S4.01 SWEET, starter AIBI LbS Golden Time 22.44.44 (including Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus), lactobacillus casei L.casein 431, and Bifidobacterium bifidum Bb-02, fermenting at 40deg.C for 7.5 hr until acidity reaches 75deg.C;
3) And (5) sterile filling is carried out when the temperature is reduced to 15 ℃, and the temperature is cooled to 2 ℃ to obtain the lactose-free fermented milk.
The nutrient content of the prepared lactose-free fermented milk is detected, and the detection result is as follows: the protein content was 2.8%, the fat content was 3.2%, and the lactose content was 0.05%.
Example 4
The proportions of the raw materials were as in example 4 in Table 1. The preparation method of the lactose-free fermented milk comprises the following steps:
1) Preheating raw milk and white granulated sugar to 60 ℃, and uniformly mixing;
2) Cooling to 10deg.C, stopping stirring, temporarily storing, homogenizing at 60deg.C and 20MPa, sterilizing at 95deg.C for 360S, cooling to 40deg.C, inoculating Streptococcus thermophilus AIBI S4.01 SWEET, starter AIBI LbS Golden Time 22.44.44 (including Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus), lactobacillus casei L.casein 431, and Bifidobacterium bifidum Bb-02, fermenting at 40deg.C for 7.5 hr until acidity reaches 70deg.C;
3) And (5) sterile filling is carried out when the temperature is reduced to 15 ℃, and the temperature is cooled to 2 ℃ to obtain the lactose-free fermented milk.
The nutrient content of the prepared lactose-free fermented milk is detected, and the detection result is as follows: the protein content was 2.95%, the fat content was 3.05%, and the lactose content was 0.03%.
Example 5
The proportions of the raw materials were as in example 5 in Table 1. The preparation method of the lactose-free fermented milk comprises the following steps:
1) Preheating raw milk and white granulated sugar to 60 ℃, and uniformly mixing;
2) Cooling to 10deg.C, stopping stirring, temporarily storing, homogenizing at 60deg.C and 20MPa, sterilizing at 110deg.C for 300S, cooling to 40deg.C, inoculating Streptococcus thermophilus AIBI S4.01 SWEET, starter AIBI LbS Golden Time 22.44.44 (including Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus), lactobacillus casei L.casein 431, and Bifidobacterium bifidum Bb-02, fermenting at 40deg.C for 7.5 hr until acidity reaches 85deg.C;
3) And (5) sterile filling is carried out when the temperature is reduced to 15 ℃, and the temperature is cooled to 2 ℃ to obtain the lactose-free fermented milk.
The nutrient content of the prepared lactose-free fermented milk is detected, and the detection result is as follows: the protein content was 3.05%, the fat content was 3.02%, and the lactose content was 0.035%.
Comparative example 1
The proportions of the raw materials were as in comparative example 1 in Table 1. A preparation method of fermented milk comprises the following steps:
1) Homogenizing raw milk at 70deg.C and 18MPa, sterilizing at 110deg.C for 300s, cooling to 42deg.C in milk buffer tank, inoculating starter AIBI LbS Golden Time 22.44.44, fermenting at 42deg.C for 6.5 hr until acidity reaches 75deg.C;
2) And (5) sterile filling when the temperature is reduced to 20 ℃, and cooling to 2 ℃ to obtain the fermented milk.
The nutrient content of the prepared fermented milk is detected, and the detection result is as follows: the protein content was 3.05%, the fat content was 3.05%, and the lactose content was 3.2%.
Comparative example 2
The proportions of the raw materials were as in comparative example 2 in Table 1. A preparation method of fermented milk comprises the following steps:
1) Preheating raw milk and white granulated sugar to 60 ℃, and uniformly mixing;
2) Homogenizing at 70deg.C and 18MPa after the semi-finished product is detected to be qualified, sterilizing at 110deg.C for 300s, cooling the sterilized material in milk buffer tank to 44deg.C, inoculating starter AIBI LbS Golden Time 22.44.44 and Lactobacillus casei L.431, fermenting for 6.5h until acidity reaches 75deg.C;
3) And (5) sterile filling when the temperature is reduced to 20 ℃, and cooling to 2 ℃ to obtain the fermented milk.
The nutrient content of the prepared lactose-free fermented milk is detected, and the detection result is as follows: the protein content was 2.69%, the fat content was 3.1%, and the lactose content was 3.1%.
Comparative example 3
The proportions of the raw materials were as in comparative example 3 in Table 1. A preparation method of fermented milk comprises the following steps:
1) Preheating raw milk and white granulated sugar to 60 ℃, and uniformly mixing;
2) Homogenizing at 70deg.C and 18MPa after the semi-finished product is detected to be qualified, sterilizing at 110deg.C for 300s, cooling the sterilized material in a milk buffer tank to 44deg.C, inoculating starter AIBI LbS Golden Time 22.44.44, lactobacillus casei L.casein 431 and Bifidobacterium bifidum Bb-02, and fermenting for 6.5 hr until the acidity reaches 75deg.C;
3) And (5) sterile filling when the temperature is reduced to 20 ℃, and cooling to 2 ℃ to obtain the fermented milk.
The nutrient content of the prepared lactose-free fermented milk is detected, and the detection result is as follows: the protein content was 2.7%, the fat content was 3.2%, and the lactose content was 3.2%.
Effect contrast
The fermented milks produced in examples 1 to 5 and comparative examples 1 to 3 were evaluated in a manner not known as scoring. 8 experts with dairy product authentication experience and 30 common consumers are invited to form an authentication group, 6 indexes such as appearance organization, consistency, sweetness, flavor, product novelty, product satisfaction and the like of the products are evaluated and scored, a percentage scoring method is adopted, the higher the score is, the closer to the optimal characteristics of the products are indicated, and the sensory evaluation results are shown in table 2.
As shown in Table 2, the fermented milks obtained in examples 1 to 5 of the present invention were fresh and cool in texture, fine in texture, free of lactose, and particularly in example 1, sucrose was not added, but they had a slight sweet taste due to lactose degradation, and were very popular with the panelists and excellent in sensory effect. In comparative examples 1 to 3, a streptococcus thermophilus agent capable of degrading lactose was not added, and although the sensory properties were good, the consumer's desire to purchase was not high, and the product was not distinctive and did not meet the popular consumption concept. The above comparison shows that: the invention uses special streptococcus thermophilus to promote the taste of the fermented milk, and the lactose-free fermented milk can be stored for 30 days without obvious layering and basically without any change of the nutrition quality.
Table 2 sensory evaluation results
The above embodiments are only preferred embodiments of the present invention, and are not intended to limit the present invention, but any modifications, equivalents, and simple improvements made within the spirit of the present invention should be included in the scope of the present invention.
Claims (8)
1. The zero lactose fermented milk is characterized by being prepared by fermenting the following raw materials in percentage by mass: 92.9874 to 99.994 percent of raw milk, 0 to 7 percent of sugar and 0.006 to 0.0126 percent of starter; the starter comprises AIBI S4.01 SWEET of streptococcus thermophilus purchased from Soxhlet You Cisi nano-cloth group, and the starter also comprises Lactobacillus delbrueckii subsp bulgaricus, wherein the mass ratio of the Lactobacillus delbrueckii subsp bulgaricus to the streptococcus thermophilus is 0.5-1:1.
2. The lactose-free fermented milk according to claim 1, characterized in that the starter further comprises probiotics, which are bifidobacterium bifidum and/or lactobacillus casei, the mass ratio of probiotics to streptococcus thermophilus being 0.05-0.1:1.
3. The zero lactose fermented milk according to claim 1, wherein the raw cow milk has a protein content of not less than 2.9%, a fat content of not less than 3.3%, and lactose of not less than 4.5%.
4. A process for preparing the lactose-free fermented milk according to claim 1, characterized in that the process comprises the following steps: (1) Mixing the raw milk with sugar to obtain a mixed solution; (2) Homogenizing, sterilizing, cooling, inoculating the starter, and fermenting to acidity 70-85T to obtain fermented mixed solution; (3) And (5) filling the fermentation mixed liquor, and cooling again to obtain the lactose-free fermented milk.
5. The method for producing a zero lactose fermented milk according to claim 4, wherein the homogenization temperature in step (2) is 60 to 80 ℃ and the pressure is 18 to 20MP.
6. The method for producing a zero lactose fermented milk according to claim 4, wherein the sterilization temperature in the step (2) is 95-110 ℃ for 300-360s.
7. The method for producing a zero lactose fermented milk according to claim 4, wherein the fermentation is carried out by cooling to a temperature of 40 to 44℃in the step (2), and inoculating a starter at a temperature of 40 to 44 ℃.
8. The method for producing a zero lactose fermented milk according to claim 4, wherein the secondary cooling is performed to a temperature of 2 to 6 ℃ in the step (3).
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| CN111213719A (en) * | 2018-11-27 | 2020-06-02 | 内蒙古伊利实业集团股份有限公司 | Composition and application thereof in preparing yoghourt |
| CN112868764A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Lactose-free normal-temperature yoghourt and preparation method thereof |
| CN112625971B (en) * | 2020-12-30 | 2022-07-22 | 杭州娃哈哈科技有限公司 | Lactobacillus delbrueckii capable of consuming a large amount of lactose and having acid resistance, cholate resistance and oxidation resistance and application thereof |
| CN112592868B (en) * | 2020-12-30 | 2022-07-22 | 杭州娃哈哈科技有限公司 | Lactic acid bacteria direct vat set starter for preparing low-lactose or zero-lactose yoghourt |
| CN114128758A (en) * | 2021-12-14 | 2022-03-04 | 广东燕塘乳业股份有限公司 | Short-time fermented high-fiber lactose-free pure A2 beta casein type fermented milk and preparation method thereof |
| CN115251158A (en) * | 2022-07-04 | 2022-11-01 | 广东温氏乳业股份有限公司 | Lactose-free stirring type probiotic yogurt and preparation method thereof |
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