CN112088941A - De-lactose dairy product and preparation method thereof - Google Patents
De-lactose dairy product and preparation method thereof Download PDFInfo
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- CN112088941A CN112088941A CN201910522280.5A CN201910522280A CN112088941A CN 112088941 A CN112088941 A CN 112088941A CN 201910522280 A CN201910522280 A CN 201910522280A CN 112088941 A CN112088941 A CN 112088941A
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- milk
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- 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 description 1
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Images
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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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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
- A23C1/00—Concentration, evaporation or drying
-
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
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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
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
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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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
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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
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
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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
- A23C9/18—Milk in dried and compressed or semi-solid form
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
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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
- A23C2210/00—Physical treatment of dairy products
- A23C2210/20—Treatment using membranes, including sterile filtration
- A23C2210/206—Membrane filtration of a permeate obtained by ultrafiltration, nanofiltration or microfiltration
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to a preparation method of a lactose-removed dairy product and a sugar-free or low-sugar dairy product prepared by the method, in particular to a preparation method of a lactose-removed liquid dairy product such as milk and a sugar-free or low-sugar liquid dairy product such as sugar-free milk prepared by the method. The preparation method comprises the step of removing or reducing lactose and inorganic salt in the dairy product by adopting a water washing UF membrane filtration method, the method can greatly reduce the lactose content, the lactose content can reach less than 0.5%, and the contents of milk protein and natural milk calcium are increased.
Description
Technical Field
The invention belongs to the field of food biotechnology. More particularly, the present invention relates to a lactose-depleted dairy product and a method of making the same.
Background
The number of diabetic patients is currently increasing worldwide, and it is estimated that the number of patients is about 4.25 billion globally in 2017, and is expected to reach 6.29 billion by 2045 years. While dairy products are a source of high quality protein and calcium for the elderly and diabetics, the intake of sugar and fat needs to be controlled. Although dairy products have a Glycemic Index (GI) of about 28 for low GI foods, which does not result in a significant increase in blood glucose after consumption, the sugar in dairy products remains the major carbohydrate source in dairy products (accounting for about 25% of the calories of dairy products), and the sugar content in dairy products such as milk has become a factor in selecting dairy products for most diabetics. Therefore, the diabetic also demands the content of carbohydrate in the dairy products when the dairy products are purchased.
However, lactose-free milk products currently on the market hydrolyze lactose to one molecule of glucose and one molecule of galactose by adding lactase, and although lactose is decomposed, the carbohydrate content is not reduced.
Therefore, in order to meet the requirements of sugar-control consumer groups such as middle-aged and elderly people and diabetes patients, how to effectively reduce the sugar content in the dairy products and simultaneously improve the contents of milk protein and natural milk calcium becomes a problem to be solved urgently at present. Based on the problems, the invention takes the indexes of various nutritional components in the raw materials of the dairy products such as raw milk as the reference, and adopts a physical blood sugar reducing method to reduce the content of lactose in the dairy products.
Disclosure of Invention
One of the purposes of the invention is to provide a preparation method of a lactose-removed dairy product, which removes or reduces lactose and/or inorganic salt (mainly sodium ions) in the dairy product by a physical method, correspondingly reduces the content of carbohydrate and obtains the dairy product without sugar or sugar. The method can accurately control the content of lactose between 0 and 2 percent and improve the content of protein and natural milk calcium of the dairy product.
It is another object of the present invention to provide a lactose-reduced dairy product comprising: protein in an amount of about 3.6% to about 6.0%, fat in an amount of about 0% to about 5.0%, lactose in an amount of about 0% to about 2.0%, and carbohydrate in an amount of about 0% to about 2.2%. Preferably, the lactose-removed dairy product is prepared by the preparation method of the lactose-removed dairy product.
Another object of the invention also comprises the step of further preparing the resulting lactose-depleted dairy product into a lactose-free or low-lactose milk powder, milk tablets, recombined milk, fermented milk such as yoghurt, cheese or fermented milk powder, fresh cheese, ice cream, milk drinks, or for the preparation of products for baked goods such as cakes, biscuits, chocolate, etc.
Preferably, the above lactose-free milk product can be used for the preparation of (low) lactose-free recombined milk, (low) lactose-free low carbohydrate fermented milk such as yoghurt, fresh (low) lactose-free cheese, lactose-free ice cream, lactose-free or sugar-free milk drinks and the like.
The invention uses the methods of water washing and ultrafiltration membrane filtration to remove or reduce lactose and inorganic salt (mainly sodium ions) in the dairy product, and improves the content of protein and natural milk calcium in the dairy product. The method is different from the currently common UF membrane concentration technology, and can greatly reduce the lactose content of the dairy product subjected to membrane filtration, wherein the minimum lactose content can reach less than 0.5%; the currently common UF membrane process can only reduce the lactose content by about 50% at least, and can not reach the standard of sugar-free food. In the prior art, lactose is hydrolyzed into one molecule of glucose and one molecule of galactose, and the lactose is decomposed so that the content is reduced, but the glucose and galactose are increased and the total amount of carbohydrate is constant. The preparation method of the invention can achieve the following steps:
(1) accurately controlling the content of lactose in the dairy product to be 0-2%;
(2) the protein content is increased to about 3.6-6.4%;
(3) the content of natural milk calcium is increased to about 120-155 mg/100 g;
(4) the sodium content is reduced to less than or equal to about 40mg/100 g; and/or
(5) The carbohydrate is reduced to about 0-2.2%.
Definition of
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, but in the event of conflict, the definitions set forth herein shall control.
As used in the specification and in the claims, the singular form of "a", "an", and "the" include plural referents unless the context clearly dictates otherwise.
Unless otherwise specified, the percentages (%) in this specification are all weight percentages (% by weight).
All numbers or expressions referring to quantities of ingredients, process conditions, etc. used in the specification and claims are to be understood as modified in all instances by the term "about". The term "about" when referring to a quantity or a numerical range, means that the quantity or numerical range so referred to is an approximation within experimental variability (or within statistical experimental error), and thus the quantity or numerical range may vary, for example, between ± 5 of the quantity or numerical range.
All ranges directed to the same component or property are inclusive of the endpoints, and independently combinable. Because these ranges are continuous, they include every value between the minimum and maximum values. It should also be understood that any numerical range recited herein is intended to include all sub-ranges within that range.
When the present invention is directed to a physical property such as molecular weight or to a range of chemical properties, all combinations and subcombinations of ranges and specific embodiments therein are intended to be included. In the claims, and in the foregoing specification, all transitional phrases such as "comprising," "including," "carrying," "having," "containing," "involving," "holding," "containing," and the like are to be understood to be open-ended, i.e., to mean including but not limited to. The term "comprising" (and related terms such as "comprises" or "comprising" or "having" or "including") includes embodiments that are, for example, any combination of materials, compositions, methods, or processes that "consist of or" consist essentially of the recited features.
As used in this specification and claims, "and/or" should be understood to mean "either or both" of the associated components, i.e., the components may be present in combination in some instances and separately in other instances. A plurality of components listed with "and/or" should be understood in the same way, i.e., "one or more" of the associated component. In addition to the "and/or" clause-specific components, other components may optionally be present, whether related or unrelated to those specifically identified components. Thus, as a non-limiting example, reference to "a and/or B," when used in conjunction with open ended words such as "comprising," may refer in one embodiment to a alone (optionally including components other than B); in another embodiment, may refer to B only (optionally including components other than a); in yet another embodiment, refers to a and B (optionally including other components), and the like.
As used in this specification and the claims, the term "or" should be understood to have the same meaning as "and/or" as defined above. For example, when items are separated in a list, "or" and/or "should be interpreted as being inclusive, i.e., including at least one of more or components of the list, but also including more than one, and optionally other unlisted items. Only terms specifically directed to an opposite face such as "only one" or "exactly one," or "consisting of …" as used in the claims, shall mean including exactly one of the plurality or list of components. In general, the term "or" as used herein is considered to refer to an exclusive choice (i.e., one or the other but not both) only when there is an exclusive antecedent such as "how," "one," "only one," or "exactly one.
It is to be understood that, unless explicitly indicated to the contrary, in any methods claimed herein that include more than one step or act, the order of the steps or acts of the method is not necessarily limited to the order in which the steps or acts of the method are recited.
The abbreviations used in the present invention have the usual meaning in the food, biological and chemical fields.
Dairy product: the dairy product comprises: liquid milk (e.g., pasteurized milk, sterilized milk, recombined milk, fermented milk, etc.); milk powder (such as whole milk powder, skimmed milk powder, partially skimmed milk powder, modified milk powder, bovine colostrum powder, infant milk powder or other formula milk powder); condensed milk, milk fat (e.g., cream, etc.), cheese, other dairy products (e.g., milk ice cream, milk flakes, etc.).
Raw milk or raw milk: refers to raw and fresh milk without heat treatment. The raw or raw milk used in the process of the invention is derived from the milk of any lactating mammal, including cows, buffalos, goats, sheep, camels or other ruminants, used as a food source for humans. Preferably fresh cow milk, fresh sheep milk, fresh camel milk, etc.
Sugar-reduced dairy products: the lactose content is reduced by more than 25% compared to a reference dairy product.
Low-sugar dairy product: compared to the reference dairy product, the lactose content is < 2g/100g (solid) or 100ml (liquid).
Sugar-free dairy products: compared to the reference dairy product, the lactose content is < 0.5g/100g (solid) or 100ml (liquid).
Fat-reduced dairy products: the fat content is reduced by more than 25% compared to a benchmark dairy product.
Skimmed or nonfat dairy products: for liquid milk and yoghurt, the fat content is less than or equal to 0.5 percent; for milk powder, the fat content is less than or equal to 1.5 percent.
And (3) standardization: milk is normalized to the desired protein to fat ratio.
Brief Description of Drawings
Fig. 1 provides a flow chart illustrating the general method of the present invention.
Detailed Description
The invention relates to a preparation method of a lactose-removed dairy product, which removes or reduces lactose and/or inorganic salt (mainly sodium ions) in the dairy product by a physical method, correspondingly reduces the content of carbohydrate and obtains the dairy product without sugar or with low sugar. In one embodiment of the invention, the process for the preparation of the delactosed dairy product of the invention comprises the step of diluting by adding water to the dairy raw material. Preferably, the dilution ratio of the dairy product raw material to water is about 1: 1.5-1: 10, more preferably about 1: 4-1: 10, about 1: 9-1: 10; particularly preferably, the dilution ratio of the dairy product raw material to the water is as follows: about 1:1.5, about 1:2, about 1:2.5, about 1:3, about 1:3.5, about 1:4, about 1:4.5, about 1:5, about 1:5.5, about 1:6, about 1:6.5, about 1:7, about 1:7.5, about 1:8, about 1:8.5, about 1:9, about 1:9.5, or about 1:10, or any range therebetween.
In one embodiment of the present invention, the water in the above method is purified water.
In one embodiment of the invention, the dairy product raw material in the above process is raw milk. The raw milk is derived from the milk of any lactating mammal used as a food source for humans, including cows, buffalos, goats, sheep, camels, or other ruminants. Preferably fresh cow milk, fresh goat milk, fresh camel milk, etc.
In one embodiment of the invention, the dairy product raw material in the above process is skim milk or partially skim milk.
In one embodiment of the present invention, the method further comprises the step of filtering and concentrating the diluted dairy product, preferably, the filtering and concentrating are performed by using an ultrafiltration membrane with a molecular weight of about 2000 to 10000 dalton; more preferably about 2000-8000 Dalton, about 2000-6000 Dalton and about 2000-4000 Dalton of ultrafiltration membrane; particularly preferably, the ultrafiltration membrane has a molecular weight of: about 2000 daltons, about 3000 daltons, about 4000 daltons, about 5000 daltons, about 6000 daltons, about 7000 daltons, about 8000 daltons, about 9000 daltons, or about 10000 daltons or any range therebetween.
In a preferable scheme, water is added into the dairy product raw material for dilution to remove salts such as lactose, sodium ions and the like, the content of lactose is reduced to be below 0.5%, and then the lactose is concentrated and prepared by using an ultrafiltration membrane of 2000-10000 daltons, so that the contents of milk protein and natural milk calcium are improved. Compared with the currently commonly used 100000 dalton ultrafiltration membrane, the method comprehensively retains the whey protein component, and obtains a lactose-free or low-lactose dairy product with the protein content of 3.6-6.0%, the fat content of 0-5.0% and the lactose content of 0-2%.
In one embodiment of the invention, the whole process of the method only uses one set of UF membrane process equipment, adopts an UF water lactose elution technology, can accurately control the lactose content between 0 and 2 percent, reaches the national standard of sugar-free or low-sugar food, and improves the protein and natural milk calcium content of the dairy product to obtain the lactose-free or low-lactose dairy product with the protein content of 3.6 to 6.0 percent, the fat content of 0 to 5.0 percent and the lactose content of 0 to 2 percent. Preferably, the lactose-free or low lactose dairy product is liquid milk.
In one embodiment of the present invention, the pressure of the retentate outlet in the above step of filtering and concentrating is controlled to be about 2.0 to 4.0 bar. Preferably, the retentate outlet pressure in the step of filtration concentration is controlled at about 2.0bar, about 2.5, about 3.0bar, about 3.5bar or about 4.0bar or any range therebetween.
In one embodiment of the present invention, the above method further comprises the step of degreasing and standardizing before diluting with water. Preferably, the step of degreasing and standardizing comprises: the dairy raw material is heated to 50 to 60 ℃, defatted and standardized by a centrifuge, wherein the pressure of the centrifuge is preferably 2.0 to 4.0 bar.
In one embodiment of the invention, the above process further comprises the step of removing mechanical impurities from the dairy raw material.
In one embodiment of the present invention, the present invention relates to a process for the preparation of a strained dairy product, said process comprising the steps of:
removing mechanical impurities from a dairy product raw material;
heating the purified dairy product raw material to 50-60 ℃, optionally degreasing and optionally standardizing, wherein the dairy product raw material is preferably degreased by using a centrifugal separator with the pressure of 2.0-4.0 bar;
thirdly, temporarily storing the obtained product or directly carrying out the following steps;
fourthly, uniformly mixing the obtained product and water according to the ratio of 1: 1.5-1: 10;
fifthly, concentrating the product obtained in the step (4) through an ultrafiltration membrane with the molecular weight of 2000-10000 dalton, wherein optionally, the outlet pressure of the trapped fluid is controlled to be 2.0-4.0 bar;
sixthly, cooling and storing the product obtained in the step (5); and
optionally, the product of step (6) is further prepared into lactose-free or low-lactose milk powder, milk tablets, recombined milk, fermented milk such as yoghurt, cheese or fermented milk powder, fresh cheese, ice cream, milk drinks, or for the preparation of bakery products, chocolate products.
As shown in fig. 1, in one embodiment of the present invention, the basic process flow is as follows:
raw milk-duplex filtration-milk purification-heating-separation and defatting-standardization-dilution-membrane sugar removal, filtration and concentration-cooling storage.
Specifically, the method comprises the following steps:
(1) filtering and purifying raw milk, wherein the raw milk is preferably raw cow milk; preferably, a duplex filter and a milk purifier are adopted for filtering and purifying milk;
(2) preferably, the mixture is cooled by a cold plate and then stored in a tank;
(3) heating to 50-60 ℃, preferably heating by a plate heat exchanger;
(4) optionally degreasing, optionally standardizing physical and chemical indexes, and preferably degreasing by a centrifugal separator;
(5) adding 1.5 to 10 times of water for dilution;
(6) concentrating the product obtained in the step (5) through an ultrafiltration membrane with the molecular weight of 2000-10000 Dalton, wherein optionally, the outlet pressure of the trapped fluid is controlled at 2.0-4.0 bar;
(7) cooling and storing; and
(8) optionally, the product of step (7) is further prepared into lactose-free or low-lactose milk powder, milk tablets, recombined milk, fermented milk such as yoghurt, cheese or fermented milk powder, fresh cheese, ice cream, milk drinks, or for preparing baked goods, chocolate products.
The invention also relates to a lactose-removed dairy product comprising: protein in an amount of about 3.6% to 6.0%, fat in an amount of about 0% to 5.0%, lactose in an amount of about 0% to 2.0%; preferably, the lactose content is about 0.2% to 1.5% or about 0.4% to 1%; more preferably, the content of calcium is 120-150 mg/100g and/or the content of sodium is less than or equal to 40mg/100 g; particularly preferably, the delactosed milk product is prepared according to the method for preparing the delactosed milk product.
In one embodiment of the invention, the lactose-depleted dairy product is a no-or low-sugar cow's milk.
In another aspect, the present invention also relates to the following embodiments:
embodiment 1, a method of preparing a delactosed dairy product, the method comprising the step of adding water to a dairy product raw material for dilution, preferably the dilution ratio of the dairy product raw material to water is about 1:1.5 to 1:10, more preferably the ratio is about 1:4 to 1:10 or about 1:9 to 1: 10.
Embodiment 2, a method of producing a delactosed dairy product according to claim 1, said method comprising the step of filtering and concentrating the diluted dairy product, preferably by means of an ultrafiltration membrane having a molecular weight of about 2000 to 10000 dalton, more preferably having a molecular weight of about 2000 to 8000 dalton, about 2000 to 6000 dalton, about 2000 to 4000 dalton.
Embodiment 3, the method of producing a delactosed dairy product according to any of embodiments 1 to 2, wherein the retentate outlet pressure in the step of filtration concentration is controlled to be about 2.0 to 4.0bar, preferably the retentate outlet pressure in the step of filtration concentration is controlled to be about 2.0bar, about 2.5bar, about 3.0bar, about 3.5bar, about 4.0bar or any range therebetween.
Embodiment 4, the method of preparing a strained dairy product according to any of embodiments 1 to 3, wherein the method further comprises a step of defatting before diluting with water.
Embodiment 5, the method of preparing a delactosed dairy product according to any one of embodiments 1 to 4, the steps of defatting and standardizing comprising: the dairy raw material is heated to 50 to 60 ℃ and defatted by a centrifuge, wherein, preferably, the pressure of the centrifuge is about 2.0 to 4.0 bar.
Embodiment 6 the method of producing a delactosed dairy product according to any one of embodiments 1 to 5, wherein the method further comprises a step of standardisation.
Embodiment 7 the method of producing a delactosed dairy product according to any one of embodiments 1 to 6, wherein the method further comprises the step of removing mechanical impurities from the dairy raw material.
Embodiment 8, the method of preparing a strained dairy product according to any one of embodiments 1 to 7, the method comprising the steps of:
removing mechanical impurities from a dairy product raw material;
heating the purified dairy product raw material to 50-60 ℃, optionally degreasing and optionally standardizing, wherein the dairy product raw material is preferably degreased by using a centrifugal separator with the pressure of 2.0-4.0 bar;
thirdly, temporarily storing the obtained product or directly carrying out the following steps;
fourthly, uniformly mixing the obtained product and water according to the ratio of 1: 1.5-1: 10;
fifthly, concentrating the product obtained in the step (4) through an ultrafiltration membrane with the molecular weight of 2000-10000 dalton, wherein optionally, the outlet pressure of the trapped fluid is controlled to be 2.0-4.0 bar; and
sixthly, cooling and storing the product obtained in the step (5).
Embodiment 9 the method of preparing a delactosed dairy product according to any one of embodiments 1 to 8, further comprising the step of further preparing the resulting delactosed dairy product into a lactose-free or low-lactose milk powder, milk flakes, recombined milk, fermented milk such as yoghurt, cheese or fermented milk powder, fresh cheese, ice cream, milk drinks, or for use in the preparation of baked goods such as cakes, biscuits, chocolate products.
Embodiment 10, the method of producing a delactosed dairy product according to any one of embodiments 1 to 9, wherein the dairy product is raw milk, preferably raw cow milk.
Embodiment 11, a delactosed dairy product comprising: protein in an amount of about 3.6% to 6.4%, fat in an amount of about 0% to 5.0%, lactose in an amount of about 0% to 2.0%, carbohydrate in an amount of about 0% to 2.2%, preferably lactose in an amount of about 0.2% to 1.5% or about 0.4% to 1%.
Embodiment 12, the strained dairy product according to embodiment 11, wherein the natural milk calcium content is 120-155 mg/100 g; and/or the sodium content is less than or equal to 40mg/100 g.
Embodiment 13 the delactosed dairy product according to any one of embodiments 11 to 12, wherein the delactosed dairy product is produced by the process for the preparation of a delactosed dairy product according to any one of embodiments 1 to 10.
Embodiment 14 the delactosed milk product according to any one of embodiments 11 to 13, wherein the delactosed milk product is a no or low sugar cow's milk.
Examples and comparative examples
The present invention will be described in detail below by way of examples and comparative examples of a delactosed milk preparation process, but the preparation process should not be construed as limiting the scope of the embodiments used in the present invention.
Example 1
Raw materials:
raw milk 1200 kg
The preparation method comprises the following steps:
(1) passing 1200 kg of fresh milk through a milk purifier to remove mechanical impurities;
(2) heating to 50-60 deg.C, centrifuging at 2.0-4.0 bar to remove all or part of fat, and standardizing;
(3) temporarily storing the obtained milk in an interlayer storage tank; removing the redundant cream, cooling and temporarily storing;
(4) washing with water to reduce blood sugar, and mixing the obtained milk and purified water according to the proportion of 1:1.5, and detecting the content of lactose to be 1.96 percent;
(5) UF membrane concentration, ultrafiltering and concentrating the material at 10000 Dalton, controlling the pressure of the trapped fluid outlet at 2.0bar, and concentrating at 3.2 to obtain 1000kg of defatted concentrated milk containing protein 3.86%, lactose 1.96%, and fat 0;
(6) and cooling and storing, namely rapidly cooling the obtained milk to less than or equal to 7 ℃, and storing in a sandwich tank with ice water.
The test results of the feed liquid obtained in this example are: 1.96% of lactose, 3.86% of protein, 1.98% of carbohydrate, 125mg/100g of calcium, 37mg/100g of sodium and 0% of fat; the contents of lactose and carbohydrate meet the requirements of the national standard GB 28050-2011 low-sugar food standard.
Example 2
Raw materials:
1400 kg raw milk
The preparation method comprises the following steps:
(1) 1400 kg of fresh milk passes through a milk purifier to remove mechanical impurities;
(2) heating to 50-60 deg.C, centrifuging at 2.0-4.0 bar to remove all or part of fat, and standardizing;
(3) temporarily storing the obtained milk in an interlayer storage tank; cooling and temporarily storing the obtained cream;
(4) washing with water to reduce blood sugar, and mixing the obtained milk and purified water according to the proportion of 1:2.5, detecting that the content of lactose is 1.4 percent;
(5) UF membrane concentration, namely performing ultrafiltration concentration on the material at 8000 daltons, controlling the outlet pressure of a trapped fluid at 2.5bar, and controlling the concentration ratio to be 4.8 to obtain 1000kg of low-fat concentrated milk with protein of 4.23%, lactose of 1.4% and fat of 1.45%;
(6) and cooling and storing, namely rapidly cooling the obtained milk to less than or equal to 7 ℃, and storing in a sandwich tank with ice water.
The test results of the feed liquid obtained in this example are: 1.4% of lactose, 4.23% of protein, 1.62% of carbohydrate, 128mg/100g of calcium, 35mg/100g of sodium and 1.45% of fat; the contents of lactose and carbohydrate meet the requirements of the national standard GB 28050-2011 low-sugar food standard.
Example 3
Raw materials:
1600 kg of raw milk
The preparation method comprises the following steps:
(1) passing 1600 kg of fresh milk through a milk purifier to remove mechanical impurities;
(2) heating to 50-60 deg.C, centrifuging at 2.0-4.0 bar to remove all or part of fat, and standardizing;
(3) temporarily storing the obtained milk in an interlayer storage tank; cooling and temporarily storing the obtained cream;
(4) washing with water to reduce blood sugar, and mixing the obtained milk and purified water according to the proportion of 1:4, uniformly mixing, and detecting the content of lactose to be 0.98%;
(5) UF membrane concentration, namely performing ultrafiltration concentration on the material at 6000 daltons, controlling the outlet pressure of trapped fluid at 3.0bar, and the concentration ratio at 8.0 to obtain 1000kg of whole concentrated milk with protein of 4.85%, lactose of 0.98% and fat of 3.45%;
(6) and cooling and storing, namely rapidly cooling the obtained milk to less than or equal to 7 ℃, and storing in a sandwich tank with ice water.
The test results of the feed liquid obtained in this example are: lactose content 0.98%, protein content 4.85%, carbohydrate 1.05%, calcium content 136mg/100g, sodium content 31mg/100g, fat content 3.45%; the contents of lactose and carbohydrate meet the requirements of the national standard GB 28050-2011 low-sugar food standard.
Example 4
Raw materials:
raw milk 1800 kg
The preparation method comprises the following steps:
(1) passing 1800 kg of fresh milk through a milk purifier to remove mechanical impurities;
(2) heating to 50-60 deg.C, centrifuging at 2.0-4.0 bar to remove all or part of fat, and standardizing;
(3) temporarily storing the obtained milk in an interlayer storage tank; cooling and temporarily storing the obtained cream;
(4) washing with water to reduce blood sugar, and mixing the obtained milk and purified water according to the proportion of 1:9, and detecting that the content of lactose is 0.44 percent;
(5) UF membrane concentration, ultrafiltering and concentrating the material at 4000 daltons, controlling the outlet pressure of the trapped fluid at 3.5bar, and concentrating at 18.0 to obtain 1000kg of whole concentrated milk containing 5.42% protein, 0.44% lactose and 4.5% fat;
(6) and cooling and storing, namely rapidly cooling the obtained milk to less than or equal to 7 ℃, and storing in a sandwich tank with ice water.
The test results of the feed liquid obtained in this example are: lactose content 0.44%, protein content 5.42%, carbohydrate content 0.48%, calcium content 152mg/100g, sodium content 28mg/100g, fat content 4.5%; the content of lactose and carbohydrate meets the requirement of the sugar-free food standard in the national standard GB 28050-2011.
Example 5
Raw materials:
raw milk 2000 kg
The preparation method comprises the following steps:
(1) passing 2000 kg of fresh milk through a milk purifier to remove mechanical impurities;
(2) heating to 50-60 deg.C, centrifuging at 2.0-4.0 bar to remove all or part of fat, and standardizing;
(3) temporarily storing the obtained milk in an interlayer storage tank; cooling and temporarily storing the obtained cream;
(4) washing with water to reduce blood sugar, and mixing the obtained milk and purified water according to the proportion of 1:10, and detecting that the content of lactose is 0.23 percent;
(5) UF membrane concentration, ultrafiltering and concentrating the material at 2000 daltons, controlling the outlet pressure of the trapped fluid at 4.0bar, and concentrating at 22.4 to obtain 1000kg of whole concentrated milk containing 6.06% protein, 0.23% lactose and 5.0% fat;
(6) and cooling and storing, namely rapidly cooling the obtained milk to less than or equal to 7 ℃, and storing in a sandwich tank with ice water.
The test results of the feed liquid obtained in this example are: lactose content 0.23%, protein content 6.06%, carbohydrate 0.31%, calcium content 154mg/100g, sodium content 23mg/100g, fat content 5.0%; the content of lactose and carbohydrate meets the requirement of the sugar-free food standard in the national standard GB 28050-2011.
Comparative example 1
Raw materials:
raw milk 2000 kg
The preparation method comprises the following steps:
(1) passing 2000 kg of fresh milk through a milk purifier to remove mechanical impurities;
(2) heating to 50-60 deg.C, centrifuging at 2.0-4.0 bar to remove all or part of fat, and standardizing;
(3) temporarily storing the obtained milk in an interlayer storage tank; cooling and temporarily storing the obtained cream;
(4) washing with water to reduce blood sugar, and mixing the obtained milk and purified water according to the proportion of 1:10, and detecting the content of lactose to be 0.20 percent;
(5) UF membrane concentration, ultrafiltering and concentrating the material at 12000 daltons, controlling the pressure of the trapped fluid outlet at 4.0bar, and concentrating at 23.2 to obtain 1000kg of whole concentrated milk containing 6.0% protein, 0.25% lactose and 5.0% fat;
(6) and cooling and storing, namely rapidly cooling the obtained milk to less than or equal to 7 ℃, and storing in a sandwich tank with ice water.
The test results of the feed liquid obtained in the comparative example are as follows: concentrating with 12000 molecular weight ultrafiltration membrane to obtain material with lactose content of 0.20%, protein content of 6.00%, carbohydrate content of 0.3%, sodium content of 21mg/100g, calcium content of 154mg/100g, and fat content of 5.0%; however, a certain amount of whey protein is lost along with the penetrating fluid, so that the content of the whey protein in the product is reduced, and the molecular weight of the membrane core is not more than 12000 daltons.
Comparative example 2
Raw materials:
raw milk 1200 kg
The preparation method comprises the following steps:
(1) passing 1200 kg of fresh milk through a milk purifier to remove mechanical impurities;
(2) heating to 50-60 deg.C, centrifuging at 2.0-4.0 bar to remove all or part of fat, and standardizing;
(3) temporarily storing the obtained milk in an interlayer storage tank; removing the redundant cream, cooling and temporarily storing;
(4) washing with water to reduce blood sugar, and mixing the obtained milk and purified water according to the proportion of 1:1, and detecting the lactose content to be 2.45 percent;
(5) UF membrane concentration, ultrafiltering and concentrating the material at 10000 Dalton, controlling the pressure of the trapped fluid outlet at 2.0bar, and concentrating at 2.6 to obtain 1000kg of defatted concentrated milk containing 3.86% protein, 2.45% lactose and 0 fat;
(6) and cooling and storing, namely rapidly cooling the obtained milk to less than or equal to 7 ℃, and storing in a sandwich tank with ice water.
The test results of the feed liquid obtained in this example are: lactose content 2.45%, protein content 3.86%, carbohydrate 2.81%, calcium content 125mg/100g, sodium content 40mg/100g, fat content 0; the contents of lactose and carbohydrate do not meet the requirements of the national standard GB 28050-2011 low-sugar food standard.
The results of the milk tests of examples 1-5 and comparative examples 1-2 are as follows:
Claims (10)
1. a method for preparing a desugarized dairy product, the method comprising the step of adding water to a dairy product raw material for dilution, preferably, the dilution ratio of the dairy product raw material to the water is about 1: 1.5-1: 10, more preferably, the dilution ratio is about 1: 4-1: 10 or about 1: 9-1: 10.
2. The method of producing a delactosed dairy product according to claim 1, said method comprising the step of filtering and concentrating the diluted dairy product, preferably by means of an ultrafiltration membrane having a molecular weight of about 2000 to 10000 dalton, more preferably having a molecular weight of about 2000 to 8000 dalton, about 2000 to 6000 dalton, about 2000 to 4000 dalton.
3. The method of producing a delactosed dairy product according to any of claims 1 to 2, wherein the retentate outlet pressure in the step of filtration concentration is controlled to be about 2.0 to 4.0bar, preferably wherein the retentate outlet pressure in the step of filtration concentration is controlled to be about 2.0bar, about 2.5bar, about 3.0bar, about 3.5bar, about 4.0bar or any range therebetween.
4. A process for the preparation of a strained dairy product according to any of claims 1 to 3, wherein the process further comprises a step of defatting before dilution with water.
5. A process for the preparation of a delactosed dairy product according to any one of claims 1 to 4, said process comprising the following steps:
removing mechanical impurities from a dairy product raw material;
heating the purified dairy product raw material to 50-60 ℃, optionally degreasing and optionally standardizing, wherein the dairy product raw material is preferably degreased by a centrifugal separator with the pressure of 2.0-4.0 bar;
thirdly, temporarily storing the obtained product or directly carrying out the following steps;
fourthly, uniformly mixing the obtained product and water according to the ratio of 1: 1.5-1: 10;
fifthly, concentrating the product obtained in the step (4) through an ultrafiltration membrane with the molecular weight of 2000-10000 dalton, wherein optionally, the outlet pressure of the trapped fluid is controlled to be 2.0-4.0 bar; and
sixthly, cooling and storing the product obtained in the step (5).
6. The method of producing a delactosed dairy product according to any one of claims 1 to 5, further comprising the step of further producing the delactosed dairy product obtained as a lactose-free or low-lactose milk powder, milk flakes, recombined milk, fermented milk such as yoghurt, cheese or fermented milk powder, fresh cheese, ice cream, milk drinks, or for the preparation of baked goods such as cakes, biscuits, chocolate products.
7. The method of producing a delactosed dairy product according to any one of claims 1 to 6, wherein the dairy product is raw milk, preferably raw cow milk.
8. A strained dairy product, comprising: protein in an amount of about 3.6% to 6.4%, fat in an amount of about 0% to 5.0%, lactose in an amount of about 0% to 2.0%, carbohydrate in an amount of about 0% to 2.2%, preferably lactose in an amount of about 0.2% to 1.5% or about 0.4% to 1%.
9. The delactosed dairy product according to claim 8, wherein the natural milk calcium content is about 120-155 mg/100 g; and/or a sodium content of less than or equal to about 40mg/100 g.
10. A lactose-reduced milk product according to any of claims 8 to 9, wherein the lactose-reduced milk product is produced by the process for the preparation of a lactose-reduced milk product according to any of claims 1 to 10.
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Application publication date: 20201218 |