CN114885982A - Method for preparing high alpha-lactalbumin and low lactose milk - Google Patents
Method for preparing high alpha-lactalbumin and low lactose milk Download PDFInfo
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- CN114885982A CN114885982A CN202210388155.1A CN202210388155A CN114885982A CN 114885982 A CN114885982 A CN 114885982A CN 202210388155 A CN202210388155 A CN 202210388155A CN 114885982 A CN114885982 A CN 114885982A
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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
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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
- A23C9/1209—Proteolytic or milk coagulating enzymes, e.g. trypsine
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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
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Abstract
The invention provides a method for preparing high alpha-lactalbumin and low lactose milk, which mainly comprises the following steps: 1) centrifugally separating milk to obtain cream and skim milk respectively; 2) carrying out lactase and trypsin dual-enzyme hydrolysis on skim milk; 3) sterilizing the cream; 4) enzyme deactivation of the enzymatic hydrolysate; 5) backfilling the cream and the enzymolysis liquid; 6) homogenizing; 7) and (5) sterilizing and cooling. The invention adopts the enzyme method to prepare the milk with high alpha-lactalbumin and low lactose, the process is efficient and environment-friendly, the product has high nutrition activity and strong biological safety.
Description
Technical Field
The invention belongs to the technical field of milk product processing, and relates to a method for preparing high alpha-lactalbumin and low lactose milk.
Background
The milk is called 'white blood', is rich in various nutrient substances required by the growth and development of human bodies, and is a natural health food. Alpha-lactalbumin is rich in essential amino acids and, due to its unique tryptophan content, it can be used as a nutritional supplement, not only to promote gastrointestinal health, but also to regulate neurological function and sleep, but it only accounts for 3.5% of the protein in milk, and the intake of ordinary milk alone is insufficient to achieve the goal of improvement. In addition, the milk has high lactose content, and some people have lactase deficiency and lactose intolerance, so that the consumption of the milk product is severely restricted. Therefore, there is a need to provide a method for producing high alpha-lactalbumin and low lactose milk.
The biological enzyme method has the advantages of simple hydrolysis process, mild condition, strong feasibility, safety, environmental protection, selection of trypsin and strong selectivity, and can well hydrolyze the sensitized protein and maximally retain the concentration of the alpha-lactalbumin. The lactase is selected, so that the content of lactose can be reduced, galactooligosaccharide by-products can be enzymatically synthesized in the enzymolysis process, and the total content of oligosaccharide is increased.
Disclosure of Invention
The invention aims to solve the technical problem of providing a method for preparing high alpha-lactalbumin and low lactose milk, and a biological method for preparing the high alpha-lactalbumin and low lactose milk by adopting a double enzyme hydrolysis method is adopted, so that the total content of galactooligosaccharide is increased, the concentration of alpha-lactalbumin is improved, the content of allergenic protein is reduced, the method is efficient and environment-friendly, the product has high nutritional activity, and the biological safety is high.
The invention discloses a new method for continuously separating and preparing alpha-lactalbumin and galacto-oligosaccharide in cow milk, which is characterized by comprising the following steps:
(1) separating cream: pasteurizing cow milk, rapidly cooling to 30-35 ℃, centrifuging at the rotating speed of 3000-7000r/min by using a milk fat separator, removing fat, and respectively obtaining skim milk and cream for later use;
(2) double-enzyme enzymolysis: adjusting the pH value of the skim milk obtained in the step (1) to 7-7.5 by adopting edible alkali, adding 1-2% of lactase and 1-3% of trypsin, carrying out heat preservation and enzymolysis for 60-120min at the temperature of 25-35 ℃, adding edible acid to adjust the pH value to 6.8-6.85 after the enzymolysis is finished, immediately heating to 85-95 ℃ for enzyme deactivation, cooling to room temperature, and waiting for treatment;
(3) sterilizing cream: sterilizing the cream obtained in the step (1) at 85-95 ℃ for 15-30min, and cooling to 20-35 ℃ for later use;
(4) backfilling: mixing the cream obtained in the step (3) and the zymolyte obtained in the step (2) according to a ratio;
(5) homogenizing: homogenizing the product obtained in step (4) under a pressure of 150-300 bar;
(6) and (3) sterilization and cooling treatment: and (5) carrying out pasteurization or high-temperature instantaneous sterilization on the product obtained in the step (5), and then cooling to room temperature to obtain the high alpha-lactalbumin and low lactose milk.
According to another aspect of the present invention, there is provided a milk product obtained by the method of preparing a milk product as described above.
The high alpha-lactalbumin and low-lactose milk prepared by the method has good quality, and the content of the alpha-lactalbumin accounts for 3.7-4.2% of the total protein content; the content of lactose is 1.2-1.7%.
According to a further aspect of the invention, a method for preparing a dairy product is provided, comprising the method for preparing a milk product as described above.
According to a further aspect of the invention, there is provided a dairy product produced by the method of producing a dairy product described above.
The method for preparing the milk with high alpha-lactalbumin and low lactose adopts a double-enzyme hydrolysis method, not only increases the total content of galactooligosaccharide, but also improves the concentration of the alpha-lactalbumin, reduces the content of allergenic protein, saves the industrial time, saves the industrial cost, is environment-friendly and safe, has high product nutrition activity, and provides a new method for the technical field of functional dairy product processing.
Drawings
FIG. 1 is a schematic diagram of electrophoresis of a target protein according to the present invention; note: wherein M is a protein Marker in the range of 10-180 kDa, 1 is an alpha-lactalbumin standard, 2 is a comparative example 1, 3 is example 1, 4 is example 2, and 5 is example 3.
Detailed Description
Please refer to fig. 1:
the present invention is further illustrated by the following examples, which do not limit the present invention in any way, and any modifications or changes that can be easily made by a person skilled in the art to the present invention will fall within the scope of the claims of the present invention without departing from the technical solution of the present invention.
Example 1
(1) Separating butter fat: pasteurizing cow milk, rapidly cooling to 35 deg.C, centrifuging at 7000r/min with a milk fat separator, removing fat, and respectively obtaining skim milk and cream for use;
(2) double-enzyme enzymolysis: adjusting the pH value of the skim milk obtained in the step (1) to 7.5 by adopting edible alkali, adding 2% of lactase and 3% of trypsin, carrying out heat preservation and enzymolysis for 60min at 35 ℃, adding edible acid to adjust the pH value to 6.85 after the enzymolysis is finished, immediately heating to 95 ℃ for enzyme deactivation, cooling to room temperature, and waiting for treatment;
(3) sterilizing cream: sterilizing the cream obtained in the step (1) at 95 ℃ for 15min, and cooling to 35 ℃ for later use;
(4) backfilling: mixing the cream obtained in the step (3) and the zymolyte obtained in the step (2) according to a ratio;
(5) homogenizing: homogenizing the product obtained in step (4) under a pressure of 300 bar;
(6) and (3) sterilization and cooling treatment: and (5) carrying out pasteurization or high-temperature instantaneous sterilization on the product obtained in the step (5), and then cooling to room temperature to obtain the high alpha-lactalbumin and low lactose milk.
Example 2
(1) Separating butter fat: pasteurizing cow milk, rapidly cooling to 30 deg.C, centrifuging at 3000r/min with a milk fat separator, removing fat, and respectively obtaining skim milk and cream for use;
(2) double-enzyme enzymolysis: adjusting the pH value of the skim milk obtained in the step (1) to 7 by adopting edible alkali, adding 1% lactase and 1% trypsin, carrying out heat preservation and enzymolysis for 120min at 25 ℃, adding edible acid to adjust the pH value to 6.8 after the enzymolysis is finished, immediately heating to 85 ℃ for enzyme deactivation, cooling to room temperature, and waiting for treatment;
(3) sterilizing cream: sterilizing the cream obtained in the step (1) at 85 ℃ for 30min, and cooling to 20 ℃ for later use;
(4) backfilling: mixing the cream obtained in the step (3) and the zymolyte obtained in the step (2) according to a ratio;
(5) homogenizing: homogenizing the product obtained in step (4) under a pressure of 150 bar;
(6) and (3) sterilization and cooling treatment: and (5) carrying out pasteurization or high-temperature instantaneous sterilization on the product obtained in the step (5), and then cooling to room temperature to obtain the high alpha-lactalbumin and low lactose milk.
Example 3
(1) Separating butter fat: pasteurizing cow milk, rapidly cooling to 33 deg.C, centrifuging at 5000r/min with a milk fat separator, removing fat, and respectively obtaining skim milk and cream for use;
(2) double-enzyme enzymolysis: adjusting the pH value of the skim milk obtained in the step (1) to 7 by adopting edible alkali, adding 1.5% of lactase and 2% of trypsin, carrying out heat preservation and enzymolysis for 90min at the temperature of 30 ℃, adding edible acid to adjust the pH value to 6.8 after the enzymolysis is finished, immediately heating to 90 ℃ for enzyme deactivation, cooling to room temperature, and waiting for treatment;
(3) sterilizing cream: sterilizing the cream obtained in the step (1) at 90 ℃ for 15min, and cooling to 30 ℃ for later use;
(4) backfilling: mixing the cream obtained in the step (3) and the zymolyte obtained in the step (2) in proportion;
(5) homogenizing: homogenizing the product obtained in step (4) at a pressure of 230 bar;
(6) and (3) sterilization and cooling treatment: and (5) carrying out pasteurization or high-temperature instantaneous sterilization on the product obtained in the step (5), and then cooling to room temperature to obtain the high alpha-lactalbumin and low lactose milk.
Comparative example 1
Common milk.
Examples 1-3 and comparative example 4 were tested as follows:
the results of comparative analysis of the major protein components in examples 1 to 3 and comparative example 1 by using polyacrylamide gel electrophoresis are shown in fig. 1, which indicates that the method reduces the content of sensitized protein beta-lactoglobulin, thereby increasing the proportion of alpha-lactalbumin and preparing high alpha-lactalbumin milk:
the lactose content was measured in examples 1-3 and comparative example 1 and the results are shown in table 1, indicating that the method reduces the lactose content in cow milk and produces a low lactose cow milk:
| comparative example 1 | Example 1 | Example 2 | Example 3 | |
| Lactose content% | 4.8 | 1.4 | 1.7 | 1.2 |
TABLE 1 lactose content table
Sensory evaluation tests including color, mouthfeel, bitterness, flavor, texture status were performed on examples 1 to 3 and comparative example 1, evaluation criteria: color (0-yellowish, 10-milky white), mouthfeel (0-thin rough, 10-full smooth), bitterness (0-very bitter, 10-no apparent bitterness), milk flavor (0-thin, 10-rich), texture (0-apparent stratification, sedimentation, fat-floating, etc., 10-uniform and stable), test results are shown in table 2:
| comparative example 1 | Example 1 | Example 2 | Example 3 | |
| Colour(s) | 8 | 9 | 10 | 9 |
| Taste of the product | 8 | 8 | 9 | 8 |
| Bitter taste | 9 | 7 | 9 | 8 |
| Milk flavor | 8 | 8 | 9 | 8 |
| Tissue state | 8 | 8 | 9 | 9 |
TABLE 2 sensory evaluation Table
In conclusion, the product prepared by the invention is milk with high alpha-lactalbumin and low lactose, is basically recognized in the sensory properties of color, taste, bitterness, milk flavor and the like, has full and smooth taste and no obvious bitterness, and brings more intense milk flavor due to high protein and low lactose; meanwhile, the tissue state is uniform and stable, and no layering phenomenon exists.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best understand the invention for and utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (3)
1. A method for preparing milk with high alpha-lactalbumin and low lactose is characterized by comprising the following steps:
(1) separating butter fat: pasteurizing cow milk, rapidly cooling to 30-35 deg.C, centrifuging at 3000-7000r/min with a milk fat separator, removing fat to obtain skim milk and dilute cream respectively;
(2) double-enzyme enzymolysis: adjusting the pH value of the skim milk obtained in the step (1) to 7-7.5 by adopting edible alkali, adding 1-2% of lactase and 1-3% of trypsin, carrying out heat preservation and enzymolysis for 60-120min at the temperature of 25-35 ℃, adding edible acid to adjust the pH value to 6.8-6.85 after the enzymolysis is finished, immediately heating to 85-95 ℃ for enzyme deactivation, cooling to room temperature, and waiting for treatment;
(3) sterilizing cream: sterilizing the cream obtained in the step (1) at 85-95 ℃ for 15-30min, and cooling to 20-35 ℃ for later use;
(4) backfilling: mixing the cream obtained in the step (3) and the zymolyte obtained in the step (2) according to a ratio;
(5) homogenizing: homogenizing the product obtained in step (4) under a pressure of 150-300 bar;
(6) and (3) sterilization and cooling treatment: and (5) carrying out pasteurization or high-temperature instantaneous sterilization on the product obtained in the step (5), and then cooling to room temperature to obtain the high alpha-lactalbumin and low lactose milk.
2. A method of producing high alpha-lactalbumin and low lactose milk as claimed in claim 1, wherein: the acid solution in step 2) may use lactic acid, citric acid, tartaric acid and edible hydrochloric acid.
3. A method of producing high alpha-lactalbumin and low lactose milk as claimed in claim 1, wherein in the high alpha-lactalbumin and low lactose milk: the content of alpha-lactalbumin accounts for 3.7-4.2% of the total protein content; the content of lactose is 1.2-1.7%.
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| CN202210388155.1A CN114885982A (en) | 2022-04-13 | 2022-04-13 | Method for preparing high alpha-lactalbumin and low lactose milk |
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Citations (6)
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|---|---|---|---|---|
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2022
- 2022-04-13 CN CN202210388155.1A patent/CN114885982A/en active Pending
Patent Citations (6)
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|---|---|---|---|---|
| CN1596676A (en) * | 2004-08-30 | 2005-03-23 | 江南大学 | Method of modifying lactoalbumin by enzymatic method and its application |
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