CN113396973A - Zero-lactose modified milk with Maillard reaction browning and preparation method thereof - Google Patents
Zero-lactose modified milk with Maillard reaction browning and preparation method thereof Download PDFInfo
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- CN113396973A CN113396973A CN202110600341.2A CN202110600341A CN113396973A CN 113396973 A CN113396973 A CN 113396973A CN 202110600341 A CN202110600341 A CN 202110600341A CN 113396973 A CN113396973 A CN 113396973A
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- 238000000265 homogenisation Methods 0.000 claims description 8
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- 239000000811 xylitol Substances 0.000 claims description 7
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- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
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- 238000010521 absorption reaction Methods 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
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- 229940116226 behenic acid Drugs 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
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- 210000004251 human milk Anatomy 0.000 description 1
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- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000020190 lactose-free milk Nutrition 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 235000020122 reconstituted milk Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
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- 238000012360 testing method Methods 0.000 description 1
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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
-
- 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
-
- 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
- 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses zero-lactose modified milk with browning reaction by Maillard reaction and a preparation method thereof. According to the invention, lactose in raw milk is fully utilized, the raw milk is subjected to enzymolysis to form reducing monosaccharide, and the reducing monosaccharide is subjected to browning through the Maillard reaction to obtain the zero-lactose modified milk. The invention is suitable for preparing the lactose-free modified milk.
Description
Technical Field
The invention belongs to the technical field of dairy product processing, and relates to modified milk, in particular to zero-lactose modified milk with browning reaction by using Maillard reaction and a preparation method thereof.
Background
As is well known, dairy products are gradually becoming ideal natural nutritional foods for human beings due to the fact that the dairy products contain rich nutritional elements, and are indispensable in modern family life, and with the continuous improvement of the living standard of people, more people begin to pay attention to the flavor and nutrition of milk.
The modified milk is a liquid product prepared by taking raw milk or reconstituted milk with the content of not less than 80 percent as a main raw material, adding other raw materials or food additives or nutrition enhancers according to the nutritional requirements of different people and adopting proper processes of sterilization, disinfection and the like. From the aspect of nutrition, some nutrients of the modified milk may be diluted compared with pure milk, such as well-known protein, and according to the relevant national standard, the protein content of the pure milk is more than 2.8 g/100g, and the protein content of the modified milk is more than 2.3 g/100g, but the difference is negligible, and the protein content of some modified milk with good quality in the market can even reach more than 3.0 g/100 g. It should be further noted that some of the nutritional components of some of the modified milks may be enhanced to better meet the needs of the human body.
However, some people may suffer from noninfectious diarrhea after taking ordinary milk or modified milk, because some people lack lactase in vivo and cannot completely digest and decompose lactose in breast milk or cow milk, that is, lactase deficiency, which is what we say is lactose intolerance. Lactase deficiency is a widely existing worldwide problem, the peak age range of lactose intolerance in different countries is different, Japan is 7-8 years old, Africa is 3-5 years old, and the research of 1168 healthy children in Beijing, Shanghai, Guangzhou and Harbin 4 cities in China suggests that the occurrence rate of lactase deficiency is high, and 87% of children lactose intolerance occurs in 7-8 years old. China belongs to a high-incidence area with lactose intolerance, the problem of lactose absorption and utilization is gradually aroused by people along with the improvement of living standard, so that low lactose or zero lactose becomes one direction for consumers to pursue, the milk with low lactose in the market at present has the lactose content of more than 0.6g/100g (ml), and is still not suitable for some serious people with lactose intolerance to eat, while the zero lactose in the market mostly has no mouthfeel of adding nearly pure milk, and the product with good mouthfeel of the zero lactose in the domestic market is almost not available.
Brown lactose-free milk does not appear in the current market, and the traditional milk browning method usually adopts the traditional process and utilizes the addition of exogenous reducing monosaccharide, so that the constant-temperature browning time is long, and the nutritional value is greatly reduced.
Disclosure of Invention
The invention aims to provide the zero-lactose modified milk with the Maillard reaction browning, which provides drinkable dairy products for lactose intolerance patients and further improves the nutritional value and the taste of the product;
the invention also aims to provide a preparation method of the zero-lactose modified milk with browning reaction by utilizing Maillard reaction, which is simple, reduces the content of hazardous substances in the browning process, reduces the content of total sugar and lactose in the modified milk, and realizes the effective connection process of lactose enzymolysis reaction and Maillard reaction.
In order to achieve the purpose, the invention adopts the technical scheme that:
the raw materials for preparing the effective components of the zero-lactose modified milk by utilizing Maillard reaction browning comprise the following components in parts by weight: 800 portions of raw milk and 900 portions of lactase, 0.3 to 0.5 portion of xylitol and 2 portions of compound stabilizer.
As a limitation, the compound stabilizer comprises the following components in parts by weight: 6 parts of mono-diglycerol fatty acid ester, 6 parts of sucrose fatty acid ester, 3 parts of diacetyl tartaric acid, 3 parts of carrageenan and 2 parts of citrus fiber.
The invention also provides a preparation method of the zero-lactose modified milk with Maillard reaction browning, which comprises the following steps of:
s1, pretreatment: taking raw milk, cooling to 20-30 ℃, and storing to obtain a liquid material A;
s2, adding lactase: heating the liquid material A to 40-50 ℃, adding lactase to carry out constant-temperature enzymolysis reaction to obtain liquid material B;
s3, Maillard reaction: carrying out constant-temperature browning reaction on the feed liquid B to obtain feed liquid C;
s4, blending, homogenizing and sterilizing: and cooling the feed liquid C to 60-70 ℃, adding xylitol and a compound stabilizer, uniformly mixing, homogenizing and sterilizing to obtain the zero-lactose modified milk with Maillard reaction browning.
As a limitation, the raw milk is pasteurized before being cooled in step S1, wherein the pasteurizing temperature is 75-85 ℃ and the pasteurizing time is 10-20S.
As a further limitation, the raw milk is sequentially filtered and cleaned before being pasteurized.
As another limitation, in step S2, the constant temperature enzymolysis reaction is carried out for 1-1.5h at 40-50 ℃.
As a third limitation, in step S3, the constant-temperature browning reaction is performed for 1-1.5h at a temperature of 95-98 ℃.
As a fourth limitation, in step S4, the homogenization conditions are that the primary homogenization pressure is 150-250bar, and the secondary homogenization pressure is 30-80 bar; the sterilization time is 4-6s, and the temperature is 135-140 ℃.
Due to the adoption of the technical scheme, compared with the prior art, the invention has the technical progress that:
firstly, the zero-lactose modified milk provided by the invention is added with the raw milk, the lactase, the xylitol and the compound stabilizer in a reasonable proportion, so that the modified milk is ensured to have sufficient energy and material, high texture stability and good taste;
secondly, the zero-lactose modified milk provided by the invention fully utilizes the lactose contained in the raw milk, the lactose in the raw milk is subjected to enzymolysis by using lactase to obtain the zero-lactose milk, and then the hydrolysate of the lactose is subjected to constant-temperature browning, namely Maillard reaction, so that the problem that a patient with lactose intolerance cannot normally take the milk is solved, and the nutritional value and the taste of the product are improved;
according to the preparation method of the zero-lactose modified milk, the enzymolysis reaction and the Maillard reaction of the lactose are organically combined, so that the addition of exogenous reducing sugar is avoided, the Maillard browning reaction time is shortened, and the content of harmful substances generated in a browning process is reduced to a certain extent;
the preparation method of the zero-lactose modified milk provided by the invention has the advantages that the xylitol is used for replacing white granulated sugar, the heat is lower, and the product without adding sucrose can reduce the decayed teeth of children and is more suitable for children and diabetic patients to eat.
Detailed Description
The present invention is further illustrated by the following specific examples, which are to be construed as merely illustrative, and not limitative of the remainder of the disclosure.
Example 1 preparation method of zero-lactose modified milk with Maillard reaction browning
The embodiment comprises the following steps which are carried out in sequence:
s1, pretreatment: taking 80kg of raw milk, filtering, purifying, pasteurizing at 75 ℃ for 15s, cooling to 25 ℃ and storing to obtain a liquid material A;
s2, adding lactase: heating the liquid material A to 40 ℃, adding 40g of lactase, and carrying out enzymolysis for 60min at constant temperature to obtain liquid material B;
s3, Maillard reaction: performing constant-temperature browning reaction on the feed liquid B subjected to enzymolysis at 98 ℃, wherein the constant-temperature browning reaction lasts for 1.0-1.5h, and the color reaches the end point browning color to obtain feed liquid C;
s4, blending, homogenizing and sterilizing: and cooling the feed liquid C to 65 ℃, adding 15kg of xylitol and 2kg of compound stabilizer, fully mixing, homogenizing under the pressure of 200bar for the first-stage homogenization pressure and 50bar for the second-stage homogenization pressure in sequence, and sterilizing for 4-6s at 140 ℃ of 135 plus materials.
The compound stabilizer comprises the following components in parts by weight: 6 parts of mono-diglycerol fatty acid ester, 6 parts of sucrose fatty acid ester, 3 parts of diacetyl tartaric acid, 3 parts of carrageenan and 2 parts of citrus fiber; the monoglyceride and diglycerol fatty acid ester is one of oleic acid, linoleic acid, linolenic acid, palmitic acid, behenic acid, stearic acid, and lauric acid.
Example 2-6 preparation of zero lactose modified milk browned by Maillard reaction
Examples 2 to 6 are methods of preparing a zero-lactose modified milk with browning by maillard reaction, the steps of which are substantially the same as those of example 1, except for the differences in the amounts of raw materials and process parameters, and are specifically described in table 1:
TABLE 1 summary of the process parameters of examples 2-6
Example 7 taste evaluation of the lactose-free recombined milks prepared in examples 1 to 6
25 testers were selected, wherein 5, preferably 13 and 7 expert evaluators were selected as the expert evaluators, and the zero-lactose milk-processed milk with browning in maillard reaction prepared in examples 1 to 6 as the test group and the milk-processed milk with browning in maillard reaction prepared in the conventional method as the control group were evaluated for taste, and scored according to the key sensory property intensity and the overall preference thereof, the key sensory property intensity scoring was performed by a 10-point intensity scale (10 → 0 means extremely strong → imperceptible), the overall preference was performed by a 9-point intensity scale (9 → 1 means like → dislike, < 5 means dislike), the data was analyzed by variance analysis, and then the results were statistically averaged as shown in table 2:
TABLE 2 taste evaluation comparison
As can be seen from the comparative data in Table 2, compared with the Maillard reaction browning prepared modified milk prepared by the traditional method, the Maillard reaction browning prepared modified milk prepared by the invention has the advantages that the taste of S1-S6 due to hydrolysis browning by lactase is overall better, and the milk product S1-S6 prepared by the embodiment S7 of the invention has low score from the scores of milk flavor, burnt flavor and taste preference, so that the browning taste of the lactase hydrolysate is better, and the preference is preferred by consumers.
Example 8 determination of lactose content in zero lactose formulated milk prepared in examples 1-6
The lactose content of the zero-lactose modified milk prepared in examples 1 to 6 was measured according to the lactose detection method of "determination of lactose and sucrose in infant food and milk products of national food safety standard" prescribed in GB 5413.5-2010, and the measurement results are shown in table 3.
TABLE 3 lactose content in the zero lactose recombined milk prepared in examples 1-6
As can be seen from Table 3, the lactose content in the zero-lactose formulated milk prepared in examples 1 to 6 satisfies the lactose-free lactose content of not more than 0.5g/100g (ml) in GB28050 national Standard for food safety, general rules for prepackaged food Nutrition labels.
Claims (8)
1. The zero-lactose modified milk browned by the Maillard reaction is characterized in that the raw materials for preparing the effective components comprise the following components in parts by weight: 800 portions of raw milk and 900 portions of lactase, 0.3 to 0.5 portion of xylitol and 2 portions of compound stabilizer.
2. The zero-lactose modified milk browning by Maillard reaction according to claim 1, wherein the compound stabilizer comprises the following components in parts by weight: 6 parts of mono-diglycerol fatty acid ester, 6 parts of sucrose fatty acid ester, 3 parts of diacetyl tartaric acid, 3 parts of carrageenan and 2 parts of citrus fiber.
3. A method of producing the zero-lactose modified milk with browning by maillard reaction according to claim 1 or 2, characterized in that the method comprises the following steps carried out in sequence:
s1, pretreatment: taking raw milk, cooling to 20-30 ℃, and storing to obtain a liquid material A;
s2, lactose enzymolysis reaction: heating the liquid material A to 40-50 ℃, adding lactase to carry out constant-temperature enzymolysis reaction to obtain liquid material B;
s3, Maillard reaction: carrying out constant-temperature browning reaction on the feed liquid B to obtain feed liquid C;
s4, blending, homogenizing and sterilizing: and cooling the feed liquid C to 60-70 ℃, adding xylitol and a compound stabilizer, uniformly mixing, homogenizing and sterilizing to obtain the zero-lactose modified milk with Maillard reaction browning.
4. The method of claim 3, wherein the raw milk is pasteurized before being cooled in step S1, wherein the pasteurizing temperature is 75-85 ℃ and the pasteurizing time is 10-20S.
5. The method of claim 4, wherein in step S1, the raw milk is sequentially filtered and cleaned before being pasteurized.
6. The method for preparing zero-lactose modified milk with Maillard reaction browning according to any one of claims 3-5, wherein in step S2, the constant temperature enzymolysis reaction is performed for 1-1.5h at 40-50 ℃.
7. The method for preparing zero-lactose modified milk with Maillard reaction browning according to any of claims 3-5, wherein in step S3, the constant temperature browning reaction is performed for 1-1.5h at a temperature of 95-98 ℃.
8. The method for preparing zero lactose modified milk with Maillard reaction browning according to any of claims 3-5, wherein in step S4, the homogenization conditions are primary homogenization pressure of 150 bar and secondary homogenization pressure of 30-80 bar; the sterilization time is 4-6s, and the temperature is 135-140 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110600341.2A CN113396973A (en) | 2021-05-31 | 2021-05-31 | Zero-lactose modified milk with Maillard reaction browning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110600341.2A CN113396973A (en) | 2021-05-31 | 2021-05-31 | Zero-lactose modified milk with Maillard reaction browning and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113396973A true CN113396973A (en) | 2021-09-17 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114041501A (en) * | 2021-12-01 | 2022-02-15 | 元气森林(北京)食品科技集团有限公司 | Brown modified milk and preparation method thereof |
| CN115720930A (en) * | 2022-12-06 | 2023-03-03 | 光明乳业股份有限公司 | Zero-sucrose zero-lactose red bean milk and preparation method thereof |
| CN115736019A (en) * | 2022-11-17 | 2023-03-07 | 江苏卫岗乳品研究院有限公司 | Friedel vegetable fat zero-lactose modified milk and preparation method thereof |
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| CN111296574A (en) * | 2020-02-21 | 2020-06-19 | 西安东方乳业有限公司 | Baked milk and production method thereof |
| CN111493147A (en) * | 2020-05-26 | 2020-08-07 | 新希望乳业股份有限公司 | Double-protein sports milk and preparation method thereof |
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| US20100215828A1 (en) * | 2007-06-26 | 2010-08-26 | Olli Tossavainen | Process for producing well-preserving low-lactose or lactose-free milk product |
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| CN111493147A (en) * | 2020-05-26 | 2020-08-07 | 新希望乳业股份有限公司 | Double-protein sports milk and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114041501A (en) * | 2021-12-01 | 2022-02-15 | 元气森林(北京)食品科技集团有限公司 | Brown modified milk and preparation method thereof |
| CN115736019A (en) * | 2022-11-17 | 2023-03-07 | 江苏卫岗乳品研究院有限公司 | Friedel vegetable fat zero-lactose modified milk and preparation method thereof |
| CN115720930A (en) * | 2022-12-06 | 2023-03-03 | 光明乳业股份有限公司 | Zero-sucrose zero-lactose red bean milk and preparation method thereof |
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Address after: 050000 No. 68 stone Copper Road, Hebei, Shijiazhuang Applicant after: JUNLEBAO Dairy Group Co.,Ltd. Address before: 050000 No. 68 stone Copper Road, Hebei, Shijiazhuang Applicant before: THE SHIJIAZHUANG JUNLEBAO DAIRY Co.,Ltd. |
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