CN114568512A - Preparation method of lactose-free milk - Google Patents
Preparation method of lactose-free milk Download PDFInfo
- Publication number
- CN114568512A CN114568512A CN202011374524.9A CN202011374524A CN114568512A CN 114568512 A CN114568512 A CN 114568512A CN 202011374524 A CN202011374524 A CN 202011374524A CN 114568512 A CN114568512 A CN 114568512A
- Authority
- CN
- China
- Prior art keywords
- lactose
- milk
- treatment
- free
- free milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000020190 lactose-free milk Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 5
- 235000013336 milk Nutrition 0.000 claims abstract description 11
- 239000008267 milk Substances 0.000 claims abstract description 11
- 210000004080 milk Anatomy 0.000 claims abstract description 11
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 10
- 238000000926 separation method Methods 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000000265 homogenisation Methods 0.000 claims description 5
- 239000012466 permeate Substances 0.000 claims description 2
- 230000000887 hydrating effect Effects 0.000 claims 1
- 238000000053 physical method Methods 0.000 abstract description 6
- 238000005238 degreasing Methods 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000004886 process control Methods 0.000 abstract description 2
- 238000000108 ultra-filtration Methods 0.000 description 22
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 11
- 239000008101 lactose Substances 0.000 description 11
- 239000012530 fluid Substances 0.000 description 8
- 230000000149 penetrating effect Effects 0.000 description 7
- 239000013589 supplement Substances 0.000 description 7
- 238000010828 elution Methods 0.000 description 6
- 239000012528 membrane Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 238000001514 detection method Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 235000020191 long-life milk Nutrition 0.000 description 4
- 239000011265 semifinished product Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 102100026189 Beta-galactosidase Human genes 0.000 description 1
- 108010059881 Lactase Proteins 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 108010005774 beta-Galactosidase Proteins 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000004907 flux Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229940116108 lactase Drugs 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
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
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
- A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- 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
Abstract
The invention provides a preparation method of lactose-free milk, which is characterized in that raw milk is subjected to degreasing treatment to prepare degreased milk, and then four times of UF treatment are sequentially carried out. The invention can prepare the milk reaching the lactose-free index by a pure physical method, and has the advantages of easy production operation, easy process control and practicability.
Description
Technical Field
The invention relates to the field of dairy products, in particular to a method for preparing lactose-free milk by a pure physical method.
Background
With the continuous upgrade of health requirements of consumers and the problem of lactose intolerance of some people, lactose-free milk is favored by consumers. At present, most methods adopt lactase for hydrolysis, and a method for preparing lactose-free milk by a pure physical method is not available.
Disclosure of Invention
Technical problem to be solved
The invention provides a method for preparing lactose-free milk by a pure physical method.
Technical scheme for solving problems
In the invention, most of lactose in milk is removed by adopting a physical membrane concentration process, and the membrane flux and the lactose removal capability are gradually reduced because the osmotic pressure on two sides of the membrane is continuously increased in the removal process; pure water or RO water (reverse osmosis water) is added to one side of UF trapped fluid for 'elution' to ensure the balance of penetrating fluid on two sides of the UF membrane, thereby finally realizing the removal of most lactose in the milk and achieving the requirement of lactose-free milk.
Specifically, the invention provides a preparation method of lactose-free milk, which is characterized in that raw milk is subjected to degreasing treatment to prepare degreased milk, and then four times of UF (ultrafiltration) treatment are sequentially carried out.
Preferably, the water replenishing operation is performed after each UF treatment.
Preferably, the temperature is 1-8 ℃ and the system pressure is 5-15bar at each UF treatment.
Preferably, the addition amount of the elution water per replenishment does not exceed the amount of the UF permeate at the time of the water replenishment operation.
Preferably, the raw milk is preheated, separated, homogenized, pre-sterilized and cooled before the first UF treatment.
Preferably, in the preheating treatment, the preheating temperature is 50-55 ℃.
Preferably, in the separation treatment, the separation temperature is 50 to 55 ℃.
Preferably, in the homogenizing treatment, the homogenizing temperature is 50-55 ℃, and the secondary pressure/total pressure is 30/150-30/200 bar.
Preferably, in the pre-sterilization treatment, sterilization is carried out at 75-90 ℃ for 15-25 s.
Preferably, in the cooling treatment, the cooling is performed to 1 to 8 ℃.
Advantageous effects
The milk prepared by the invention has the lactose content less than or equal to 0.5g/100ml, and the lactose-free index can be achieved by a pure physical method.
Detailed Description
Hereinafter, the present invention will be described in more detail with reference to specific embodiments for further illustrating technical features, objects and advantageous effects of the present invention, but the scope of the present invention is not limited thereto.
The raw materials and equipment used in the present invention are all the ones commonly used in the art unless otherwise specified, and the methods used in the present invention are all the ones generally used in the art unless otherwise specified.
In the present invention, g/100g means the weight of the detection index relative to 100g of the total weight of the test sample, and g/100ml means the weight of the detection index relative to 100ml of the total volume of the test sample.
Example 1
1. The process flow comprises the following steps:
raw milk → preheating → separation → homogenization → pre-sterilization → cooling → UF1 → water supplement 1 → UF2 → water supplement 2 → UF3 → water supplement 3 → UF4 → water supplement 4 → semi-finished product storage → UHT → filling
2. The process steps and parameters are as follows:
raw milk storage temperature: 4.8 deg.C
Preheating: preheating to 55 deg.C
Separation: separating at 52 deg.C to obtain skimmed milk
Homogenizing: the homogenization temperature was 55 ℃ and the secondary pressure/total pressure was 30/180bar
Pre-sterilization: 80 ℃/15s
And (3) cooling: cooling the pre-sterilized milk to 4.8 deg.C
Ultrafiltration (UF): feeding the pre-sterilized milk into ultrafiltration membrane system, keeping at 5.2 deg.C for separation and concentration, and performing ultrafiltration treatment for four times, wherein the pressure of the system is 7.5bar for the 1 st time, 9.2bar for the 2 nd time, 10.5bar for the 3 rd time, and 12.8bar for the 4 th time. And (3) adding the amount of the elution water in each time does not exceed the amount of UF penetrating fluid, concentrating for 4 times until the flow of an outlet of the UF penetrating fluid is 0L/H, namely concentrating until the amount of the penetrating fluid is 0, entering a semi-finished product storage tank, performing UHT (ultra high temperature) sterilization at 135 ℃ for 4s, filling a finished product, detecting the content of lactose in the finished product, and judging whether the lactose-free condition is achieved.
3. Data of the Experimental procedures
Data during the experiment are recorded in table 1 below.
TABLE 1
4. Component detection
The samples at the respective stages in example 1 were examined, and the contents of the components contained therein are shown in table 2 below.
TABLE 2
It can be seen that the lactose content in the product is 0.18g/100g by four times of ultrafiltration elution process, and the lactose content is 0.19g/100ml according to the conversion of specific gravity of milk, namely less than 0.5g/100ml required by no lactose.
Comparative example 1
1. The process flow comprises the following steps:
raw milk → preheating → separation → homogenization → pre-sterilization → cooling → UF1 → water supplement 1 → UF2 → water supplement 2 → UF3 → water supplement 3 → semi-finished product storage → UHT → filling
2. Process steps and parameters
Raw milk storage temperature: 4.8 deg.C
Preheating: preheating to 55 deg.C
Separation: separating at 52 deg.C to obtain skimmed milk
Homogenizing: the homogenization temperature was 55 ℃ and the secondary pressure/total pressure was 30/180bar
Pre-sterilization: 80 ℃/15s
And (3) cooling: cooling the pre-sterilized milk to 4.8 deg.C
Ultrafiltration (UF): the pre-sterilized milk enters an ultrafiltration membrane system, is kept at 5.2 ℃ for separation and concentration, and is subjected to ultrafiltration treatment for three times, wherein the pressure of the system is 7.5bar for the 1 st time, 9.2bar for the 2 nd time and 10.5bar for the 3 rd time. And (3) concentrating until the flow of the UF penetrating fluid outlet is 0L/H (the concentration is finished) when the addition amount of the elution water does not exceed the amount of the UF penetrating fluid every time, namely concentrating until the amount of the penetrating fluid is 0, entering a semi-finished product storage tank, performing UHT (ultra high temperature) sterilization at 135 ℃ for 4s, filling a finished product, detecting the content of lactose in the finished product, and judging whether the lactose-free condition is achieved.
3. Data of the Experimental procedures
Data during the experiment are recorded in table 3 below.
TABLE 3
4. Component detection
The samples of comparative example 1 at each stage were examined and the contents of the components contained therein are shown in Table 4 below.
TABLE 4
It can be seen that the lactose content in the product is 0.68g/100g by the three ultrafiltration elution processes, and the lactose content is 0.70g/100ml in terms of milk specific gravity, i.e. more than 0.5g/100ml required for lactose-free milk.
Possibility of industrial application
The invention can prepare the milk reaching the lactose-free index by a pure physical method, and has the advantages of easy production operation, easy process control and practicability.
Claims (10)
1. A preparation method of lactose-free milk is characterized in that raw milk is degreased to prepare degreased milk, and then four times of UF treatment are carried out in sequence.
2. The method of claim 1, wherein the hydrating is performed after each UF treatment.
3. The process according to claim 2, wherein the temperature is 1-8 ℃ and the system pressure is 5-15bar at each UF treatment.
4. The method for preparing lactose-free milk according to claim 2, wherein the amount of eluting water added per replenishment does not exceed the amount of UF permeate in the replenishment operation.
5. The method of claim 1, wherein the raw milk is preheated, separated, homogenized, pre-sterilized, and cooled before the first UF treatment.
6. The method for preparing lactose-free milk according to claim 5, wherein the preheating temperature is 50-55℃.
7. The method for preparing lactose-free milk according to claim 5, characterized in that the separation temperature in the separation process is 50-55 ℃.
8. The method for preparing lactose-free milk according to claim 5, wherein the homogenization temperature is 50-55 ℃ and the secondary pressure/total pressure is 30/150-30/200 bar.
9. The method for preparing lactose-free milk according to claim 5, wherein in the pre-sterilization treatment, the milk is sterilized at 75-90 ℃ for 15-25 s.
10. The method for preparing lactose-free milk according to claim 5, characterised in that in the cooling process, cooling is carried out to 1-8 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011374524.9A CN114568512A (en) | 2020-11-30 | 2020-11-30 | Preparation method of lactose-free milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011374524.9A CN114568512A (en) | 2020-11-30 | 2020-11-30 | Preparation method of lactose-free milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114568512A true CN114568512A (en) | 2022-06-03 |
Family
ID=81767301
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011374524.9A Pending CN114568512A (en) | 2020-11-30 | 2020-11-30 | Preparation method of lactose-free milk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114568512A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108064948A (en) * | 2016-11-15 | 2018-05-25 | 内蒙古伊利实业集团股份有限公司 | A kind of overlength shelf-life plain chocolate and preparation method thereof |
| CN111194824A (en) * | 2018-11-16 | 2020-05-26 | 内蒙古伊利实业集团股份有限公司 | Concentrated milk protein liquid and preparation method thereof |
-
2020
- 2020-11-30 CN CN202011374524.9A patent/CN114568512A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108064948A (en) * | 2016-11-15 | 2018-05-25 | 内蒙古伊利实业集团股份有限公司 | A kind of overlength shelf-life plain chocolate and preparation method thereof |
| CN111194824A (en) * | 2018-11-16 | 2020-05-26 | 内蒙古伊利实业集团股份有限公司 | Concentrated milk protein liquid and preparation method thereof |
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