CN115104646A - Lactose-free product and preparation method thereof - Google Patents
Lactose-free product and preparation method thereof Download PDFInfo
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- CN115104646A CN115104646A CN202110307302.3A CN202110307302A CN115104646A CN 115104646 A CN115104646 A CN 115104646A CN 202110307302 A CN202110307302 A CN 202110307302A CN 115104646 A CN115104646 A CN 115104646A
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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
- A23C9/14—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
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Abstract
The invention provides a lactose-free product and a preparation method thereof. The preparation method comprises the step of removing lactose in the dairy product through ultrafiltration, wherein the molecular weight retained by ultrafiltration is 5000-10000 Dalton. The preparation method can remove lactose from milk while keeping protein content consistent with conventional milk.
Description
Technical Field
The invention belongs to the technical field of dairy products, and particularly relates to a lactose-free dairy product and a preparation method thereof.
Background
With the development of society and the upgrading of consumption of fast-food products, the demand of consumers for dairy products is more and more refined and personalized, and particularly for people who are sensitive to lactose and tend to have a low-sugar diet, a milk drink without lactose is urgently needed. According to the national standard, lactose-free milk can be identified as lactose-free milk with the lactose content less than 0.5%. At present, most of lactose-free milk on the market uses an enzymolysis process to hydrolyze lactose in the milk into glucose and galactose, so that lactose is not really removed, and lactose hydrolysate is remained in the milk. Therefore, there is still a need for a method for truly removing lactose from milk.
Disclosure of Invention
The invention aims to provide a preparation method of a lactose-free dairy product, by which the lactose in the milk is removed under the condition that the protein content of the product is consistent with that of conventional milk.
Still another object of the present invention is to provide a lactose-free milk product prepared by the above preparation method.
In order to achieve the above object, the present invention provides a method for preparing a lactose-free dairy product, wherein the method comprises removing lactose from the dairy product by ultrafiltration, and the molecular weight of ultrafiltration cut-off is 5000-10000 Dalton.
According to some embodiments of the invention, the ultrafiltration operation comprises the following operating steps: first ultrafiltration: performing first ultrafiltration on the dairy product through an ultrafiltration membrane to obtain a first trapped fluid and a first penetrating fluid; and (3) second ultrafiltration: carrying out second ultrafiltration on the first trapped fluid after water is supplemented to obtain second trapped fluid and second penetrating fluid; and (N) ultrafiltration: carrying out Nth ultrafiltration on the Nth-1 th trapped fluid after water is supplemented to obtain Nth trapped fluid and Nth penetrating fluid, wherein N is a natural number more than or equal to 3; and performing the N-th ultrafiltration from N to 3 to K-th ultrafiltration to finish the complete ultrafiltration operation, wherein N and K are natural numbers, and K is more than N and is not less than 4 and not more than 5.
According to some embodiments of the invention, the first retentate accounts for 30-35% of the weight of the dairy product, and the N-1 th retentate accounts for 20-25% of the weight of the dairy product.
According to some embodiments of the invention, the weight of the first retentate after water replenishing and the weight of the N-1 th retentate after water replenishing each account for 65-75% of the weight of the dairy product.
According to some embodiments of the invention, the temperature of the ultrafiltration is between 1 and 10 ℃. The reason for selecting this temperature is that the time consumed in the process of adding pure water and ultrafiltration operation is long, and the temperature is not controlled under conventional operation, which easily causes the breeding of microorganisms to affect the product quality. Therefore, the temperature is controlled to be 1-10 ℃ in the ultrafiltration process and the trapped fluid storage process so as to avoid the breeding of microorganisms.
According to some embodiments of the invention, the dairy product is milk; preferably skim milk or partially skim milk, wherein the fat content in the partially skim milk is 1.0-1.5%.
According to some embodiments of the invention, the method for preparing skim milk or partially skim milk comprises the following operating steps: (1) separation: separating fat in the raw milk to obtain pre-skimmed milk or pre-partially skimmed milk; (2) homogenizing: homogenizing the pre-skimmed milk or the pre-partially skimmed milk to obtain the skimmed milk or the partially skimmed milk.
According to some embodiments of the invention, the temperature of the separation is between 50 and 55 ℃.
According to some embodiments of the invention, the temperature of the homogenization is 50-55 ℃ and the homogenization pressure is 30/180 bar.
According to some embodiments of the invention, the process for preparing a lactose-free milk product further comprises the following steps after ultrafiltration: adjusting protein content, homogenizing, sterilizing and cooling; wherein, the protein content is adjusted according to index requirements by adding RO water (reverse osmosis water) from milk; the homogenizing temperature is 50-75 ℃, and the pressure is 250-400 bar; the sterilization is ultra-high temperature instantaneous sterilization (UHT), the sterilization temperature is 137-145 ℃, and the time is 0.05-5 seconds; the cooling temperature is 6-35 ℃.
According to some embodiments of the invention, the time interval between each of the above-mentioned operational steps does not exceed 6 hours.
The invention also provides the lactose-free dairy product prepared by the preparation method.
The invention adopts an ultrafiltration process group to reduce the total lactose in the milk in a physical mode on the premise of keeping the protein content of the milk consistent with that of the conventional milk, so that the lactose content is less than 0.5 percent (the lactose content detected in 100g of milk is less than 0.5g), and the hydrolysate (glucose and galactose) of the lactose is not contained, namely the lactose in the milk is really removed.
Drawings
Fig. 1 is a flow chart of a method of making a lactose-free dairy product of the present invention.
Detailed Description
Technical features, objects and advantages of the present invention will be more clearly understood and appreciated by those skilled in the art. It should be understood that the following detailed description is merely exemplary, and the technical solution of the present invention is not limited to the specific embodiments listed below.
The invention aims to provide a preparation method of a lactose-free dairy product, which can remove lactose in milk under the condition of keeping the protein content consistent with that of conventional milk.
Therefore, the invention provides a preparation method of a lactose-free dairy product, wherein the preparation method comprises the step of removing lactose in the dairy product through ultrafiltration operation, and the molecular weight intercepted by ultrafiltration is 5000-10000 Dalton.
The ultrafiltration operation comprises the following operation steps: a first ultrafiltration: performing first ultrafiltration on the dairy product through an ultrafiltration membrane to obtain a first trapped fluid and a first penetrating fluid; and (3) second ultrafiltration: carrying out second ultrafiltration on the first trapped fluid after water is supplemented to obtain second trapped fluid and second penetrating fluid; and (N) ultrafiltration: carrying out Nth ultrafiltration on the Nth-1 th trapped fluid after water is supplemented to obtain Nth trapped fluid and Nth penetrating fluid, wherein N is a natural number more than or equal to 3; and performing the Nth ultrafiltration from N-3 to K-th ultrafiltration so as to finish the complete ultrafiltration operation, wherein N and K are natural numbers, K is more than N, K is more than or equal to 4 and less than or equal to 5, and K is preferably 4.
The first trapped fluid accounts for 30-35%, preferably 33% of the weight of the dairy product, and the N-1 trapped fluid accounts for 20-25%, preferably 23.8% of the weight of the dairy product.
The weight of the first trapped fluid after water replenishing and the weight of the N-1 trapped fluid after water replenishing respectively account for 65-75 percent, preferably 71.4 percent of the weight of the dairy product. Based on the membrane flux and the filtering capacity of the ultrafiltration equipment, under the condition of ensuring normal production efficiency, about 70 percent of penetrating fluid of feed liquid before filtering can be obtained.
The temperature of the ultrafiltration is 1-10 ℃. The reason for selecting this temperature is that the time consumed in the process of adding pure water and ultrafiltration operation is long, and the temperature is not controlled under conventional operation, which easily causes the breeding of microorganisms to affect the product quality. Therefore, the temperature is controlled to be 1-10 ℃, preferably 1-8 ℃ in the ultrafiltration process and the trapped fluid storage process so as to avoid the growth of microorganisms.
The dairy product is milk; preferably sterilized milk; further preferred is pasteurized skim milk or partially skim milk.
The preparation method of the skim milk or the partial skim milk comprises the following operation steps: (1) raw milk: detecting physical and chemical indexes and recording the storage temperature; (2) preheating: preheating raw milk to 50-55 ℃; (3) separation: separating fat from raw milk to obtain pre-skimmed milk or partially skimmed milk, wherein the separation temperature is 50-55 deg.C; (4) homogenizing: homogenizing the pre-skimmed milk or pre-partially skimmed milk to obtain skimmed milk or partially skimmed milk at 50-55 deg.C and 30/180bar (secondary pressure of 30bar and total pressure of 180 bar); (5) pre-sterilization: further sterilizing the homogenized skimmed milk or partial skimmed milk at 75-90 deg.C for 12-17 s; (6) cooling: cooling the pre-sterilized skim milk or partially skim milk to 1-8 deg.C.
In the preparation process of the lactose-free milk product, the following operation steps are further included after ultrafiltration: adjusting protein content, homogenizing, sterilizing and cooling; adjusting the protein content according to index requirements by adding RO water from milk; the temperature for homogenizing is 50-75 ℃, preferably 60-65 ℃, and the pressure is 250-400bar, preferably 250 bar; the sterilization is ultra-high temperature instantaneous sterilization (UHT), the sterilization temperature is 137-145 ℃, the sterilization time is preferably 137 ℃, and the sterilization time is 0.05-5 seconds, preferably 4 seconds; the cooling temperature is 6-35 deg.C, preferably 20-30 deg.C.
The time interval between each of the above-mentioned operation steps does not exceed 6 hours.
The invention also provides the lactose-free dairy product prepared by the preparation method.
In conclusion, the invention adopts an ultrafiltration process group to realize that the total lactose in the milk is reduced in a physical mode on the premise of keeping the content of the milk protein consistent with that of the conventional milk, so that the content of the lactose is less than 0.5 percent, and the hydrolysate (glucose and galactose) of the lactose is not contained, namely the lactose in the milk is removed.
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to specific embodiments.
The methods used in the following examples are conventional methods unless otherwise specified, and the reagents used are commercially available reagents unless otherwise specified.
Examples
Example 1
The embodiment provides a preparation method of a lactose-free dairy product, which specifically comprises the following steps:
1.1 raw milk: detecting physical and chemical indexes and recording the storage temperature.
1.2 preheating: preheating raw milk to 50-55 ℃.
1.3, separation: separating into skimmed milk at 50-55 deg.C.
1.4 homogenization: the homogenization temperature is 50-55 deg.C, and the homogenization pressure is 30/180 bar.
1.5 pre-sterilization: 75-90 ℃/15 s.
1.6, cooling: cooling the pre-sterilized milk to 1-8 deg.C.
1.7 Ultrafiltration (UF): feeding the pre-sterilized milk into an ultrafiltration membrane system, keeping the pre-sterilized milk at 1-8 ℃, separating and concentrating the pre-sterilized milk, and performing ultrafiltration treatment for four times, wherein the concentration multiple of each time is 3 times, 800kg of raw milk is skimmed and sterilized according to experience, and then the raw milk is stirred into a moving tank for about 700kg, and the specific details are shown in Table 1:
TABLE 1
The 1 st ultrafiltration is concentrated from 700kg by 3 times to 233.33kg, and the 2 nd to 4 th ultrafiltration is concentrated from 3 times to 166.67kg by adding water to 500.00 kg.
1.8, cooling: cooling the concentrated milk treated by the ultrafiltration system to 1-8 ℃ for temporary storage.
1.9 regulating protein content: the protein content was adjusted by adding milk-derived RO water (reverse osmosis water).
1.10 homogenization: the homogenization temperature is 60-65 ℃, and the homogenization pressure is 250 bar.
1.11 UHT: the homogenized feed liquid is sterilized by UHT at 137 ℃/4 seconds.
1.12 cooling: cooling to 20-30 deg.C, and storing in sterile tank.
1.13 sterile filling: and (4) filling into a corresponding packing material under an aseptic condition.
2. Physical and chemical indicators (details in Table 2)
TABLE 2
Note: "ND" means not detected.
3. Conclusion of the experiment
As can be seen from Table 2, the reduction and removal of the lactose content in milk by ultrafiltration and water elution filtration can be realized by more than 99.5%, the lactose content in milk can be further reduced by adding RO water derived from milk to adjust the protein standard, and the lactose content is less than 0.5% under the condition that the protein is ensured to be conventional milk protein, thus meeting the requirement of no lactose.
Comparative example 1
The comparative example provides a preparation method of a lactose-free dairy product by lactase enzymolysis of lactose, which comprises the following specific steps:
(1) raw milk: detecting physical and chemical indexes and recording the storage temperature.
(2) Preheating: preheating raw milk to 50-60 ℃.
(3) Separation: separating into skimmed milk at 50-60 deg.C.
(4) Homogenizing: homogenizing at 50-60 deg.C under 200 bar.
(5) Pre-sterilization: 70-85 ℃/15 s.
(6) And (3) cooling: cooling the pre-sterilized milk to 1-8 deg.C.
(7) Temporary storage: the cooled milk is temporarily stored in a temporary storage tank at the temperature of 1-8 ℃.
(8) Homogenizing: the homogenization temperature is 60-75 ℃. The homogenization pressure was 60/300 bar.
(9) UHT: the homogenized milk is sterilized at the ultrahigh temperature of 137-140 ℃ for 3-5 s.
(10) And (3) cooling and storing: cooling the sterilized feed liquid to 20-30 ℃ for temporary storage, and waiting for the next working procedure.
(11) Lactase sterile on-line addition: lactase is quantitatively added into the sterilized milk liquid on line in an aseptic environment.
(12) And (3) sterile filling: and (5) aseptically filling the feed liquid into the corresponding packing material.
The detection data of the milk product obtained in the above steps are shown in table 3:
TABLE 3
As can be seen from Table 3, a portion of lactose in this product was hydrolyzed with lactase to produce a portion of galactose and a portion of glucose, and the lactose data was not detected, but the lactose hydrolysate was still present in the milk, as indicated by the nutritional label of the current commercial lactose-free milk, and the carbohydrate content was 5g/100mL or less.
The foregoing is only a preferred embodiment of the present invention. It will be appreciated that various modifications, combinations, alterations, and substitutions of the details and features of the invention may be made by those skilled in the art without departing from the spirit and nature of the invention. Such modifications, combinations, alterations and substitutions are also to be understood as being included within the scope of the invention as claimed.
Claims (10)
1. A preparation method of a lactose-free dairy product comprises the step of removing lactose in the dairy product through ultrafiltration, wherein the molecular weight cut off by ultrafiltration is 5000-10000 Dalton.
2. The preparation method according to claim 1, wherein the ultrafiltration operation comprises the following operating steps:
first ultrafiltration: performing first ultrafiltration on the dairy product through an ultrafiltration membrane to obtain a first trapped fluid and a first penetrating fluid;
and (3) second ultrafiltration: carrying out second ultrafiltration on the first trapped fluid after water is supplemented to obtain second trapped fluid and second penetrating fluid;
and (N) ultrafiltration: carrying out Nth ultrafiltration on the Nth-1 th trapped fluid after water is supplemented to obtain Nth trapped fluid and Nth penetrating fluid, wherein N is a natural number more than or equal to 3;
and performing the N-th ultrafiltration from N-3 to K-th ultrafiltration to finish the complete ultrafiltration operation, wherein N and K are natural numbers, and K is more than N and is more than or equal to 4 and less than or equal to 5.
3. The preparation method of claim 2, wherein the first trapped fluid accounts for 30-35% of the weight of the dairy product, and the N-1 th trapped fluid accounts for 20-25% of the weight of the dairy product.
4. The preparation method of claim 2, wherein the weight of the first trapped fluid after being supplemented with water and the weight of the N-1 th trapped fluid after being supplemented with water respectively account for 65-75% of the weight of the dairy product.
5. The method of claim 1, wherein the ultrafiltration is performed at a temperature of 1-10 ℃.
6. The method of claim 1, wherein the dairy product is milk; preferably skim milk or partially skim milk.
7. Preparation process according to claim 6, wherein the preparation process of skim milk or partially skim milk comprises the following operating steps:
(1) separation: separating fat in the raw milk to obtain pre-skimmed milk or pre-partially skimmed milk;
(2) homogenizing: and homogenizing the pre-skimmed milk or the pre-partial skimmed milk to obtain the skimmed milk or the partial skimmed milk.
8. The method of claim 7, wherein the temperature of the separation is 50-55 ℃; the homogenization temperature is 50-55 ℃, and the homogenization pressure is 30/180 bar.
9. The method of any one of claims 2-8, wherein the time interval between each operational step is no more than 6 hours.
10. A lactose-free milk product prepared according to the preparation method of any one of claims 1-9.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108522654A (en) * | 2017-03-03 | 2018-09-14 | Dmk德意志牛奶股份有限公司 | A method of producing lactose-free milk product |
| CN112088941A (en) * | 2019-06-17 | 2020-12-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | De-lactose dairy product and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522654A (en) * | 2017-03-03 | 2018-09-14 | Dmk德意志牛奶股份有限公司 | A method of producing lactose-free milk product |
| CN112088941A (en) * | 2019-06-17 | 2020-12-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | De-lactose dairy product and preparation method thereof |
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