CN116138309A - Method for producing sugar-free milk product and sugar-free milk product - Google Patents
Method for producing sugar-free milk product and sugar-free milk product Download PDFInfo
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- CN116138309A CN116138309A CN202111398647.0A CN202111398647A CN116138309A CN 116138309 A CN116138309 A CN 116138309A CN 202111398647 A CN202111398647 A CN 202111398647A CN 116138309 A CN116138309 A CN 116138309A
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- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 235000013336 milk Nutrition 0.000 title description 20
- 239000008267 milk Substances 0.000 title description 20
- 210000004080 milk Anatomy 0.000 title description 20
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 56
- 238000001914 filtration Methods 0.000 claims abstract description 38
- 239000000047 product Substances 0.000 claims abstract description 36
- 239000012466 permeate Substances 0.000 claims abstract description 34
- 239000007788 liquid Substances 0.000 claims abstract description 33
- 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 claims abstract description 26
- 239000008101 lactose Substances 0.000 claims abstract description 26
- 239000012530 fluid Substances 0.000 claims abstract description 22
- 238000002360 preparation method Methods 0.000 claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 20
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 239000006071 cream Substances 0.000 claims abstract description 13
- 235000013365 dairy product Nutrition 0.000 claims abstract description 12
- 239000012465 retentate Substances 0.000 claims abstract description 12
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 12
- 238000000926 separation method Methods 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000001728 nano-filtration Methods 0.000 claims description 50
- 239000012528 membrane Substances 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 14
- 238000001223 reverse osmosis Methods 0.000 claims description 14
- 238000000265 homogenisation Methods 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 239000011148 porous material Substances 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 239000003995 emulsifying agent Substances 0.000 claims description 6
- 239000003381 stabilizer Substances 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 5
- 238000005215 recombination Methods 0.000 claims description 5
- 230000006798 recombination Effects 0.000 claims description 5
- 238000009928 pasteurization Methods 0.000 claims description 4
- 239000000919 ceramic Substances 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 235000013618 yogurt Nutrition 0.000 abstract description 20
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 239000000654 additive Substances 0.000 description 4
- 238000001704 evaporation Methods 0.000 description 4
- 230000008020 evaporation Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000012141 concentrate Substances 0.000 description 3
- 235000020200 pasteurised milk Nutrition 0.000 description 3
- 239000004695 Polyether sulfone Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000004075 alteration Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 229920006393 polyether sulfone Polymers 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000008939 whole milk Nutrition 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
-
- 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
- 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
- A23C9/1427—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 dialysis, reverse osmosis or hyperfiltration, e.g. for concentrating or desalting
-
- 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
- A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a preparation method of a sugar-free dairy product and the sugar-free dairy product prepared by the preparation method. The preparation method comprises the following steps: carrying out first ultrafiltration treatment on raw milk to obtain ultrafiltration trapped fluid and ultrafiltration permeate; performing second filtration treatment on the ultrafiltration permeate to obtain second filtration retentate and second filtration permeate; an optional fat separation step: fat separation is carried out on part of raw milk to obtain cream and sugar-containing skim milk, and the sugar-containing skim milk is subjected to second ultrafiltration treatment to obtain the skim milk with part of lactose removed; mixing the ultrafiltration trapped fluid with one or more of the second filtration trapped fluid, the second filtration permeate and the cream according to a certain proportion to obtain mixed feed liquid; homogenizing, sterilizing and cooling the mixed liquid; and adding strains into the cooled mixed feed liquid for fermentation. The lactose content of the yoghurt product prepared by the method is below 0.5g/100g, and the total sugar content is below 0.5g/100g.
Description
Technical Field
The invention belongs to the technical field of food manufacturing, and particularly relates to a preparation method of a sugar-free dairy product and the sugar-free dairy product prepared by the preparation method.
Background
The global dairy eight innovation trend in 2019 shows: more and more consumers are reluctant to ingest more sugar. Meanwhile, the country is also greatly pushing the health Chinese program, especially the development of low-sugar and sugar-free foods.
The milk background lactose content and sugar content are far higher than 0.5g/100mL, so that the yogurt sold in the market at present can not meet the lactose-free standard and sugar-free standard (namely, the lactose content is less than or equal to 0.5g/100m and the total sugar content is less than or equal to 0.5g/100 mL) required by the country, and therefore, the yogurt can not be declared as lactose-free and sugar-free product. The conventional sugar-free milk is usually a sugar-free white granulated product, can not meet the national standards of lactose-free and sugar-free products, and can not meet the requirements of special sugar-control and sugar-terrifying people, such as consumers, in particular diabetes and the like.
Therefore, in order to meet the demands of consumers for lactose-free and sugar-free healthy milk products, development of lactose-free and sugar-free yogurt preparation technology is urgently required.
Disclosure of Invention
The invention aims to provide a method for preparing a sugar-free milk product, which adopts ultrafiltration treatment to physically remove lactose in raw milk, combines nanofiltration treatment or reverse osmosis treatment to separate each component in the milk, and mixes, homogenizes, base-material sterilizes, ferments and pasteurizes each separated component according to the requirement, so that the lactose content and total sugar content of the yoghurt product meet the sugar-free food standard, simultaneously improves the taste of the sugar-free yoghurt and prolongs the shelf life of the product.
According to one aspect of the present invention, there is provided a method of preparing a sugar-free dairy product comprising the steps of:
a first filtering step: carrying out first ultrafiltration treatment on raw milk to obtain ultrafiltration trapped fluid and ultrafiltration permeate;
and a second filtering step: the ultrafiltration permeate is subjected to second filtration treatment to obtain second filtration trapped fluid and second filtration permeate;
an optional fat separation step: fat separation is carried out on part of raw milk to obtain cream and sugar-containing skim milk, and the sugar-containing skim milk is subjected to second ultrafiltration treatment to obtain the skim milk with part of lactose removed;
and (3) a recombination step: mixing the ultrafiltration trapped fluid with one or more of a second filtration trapped fluid, a second filtration permeate fluid and cream according to a certain proportion to obtain mixed feed liquid;
and (3) a base material sterilization step: homogenizing, sterilizing and cooling the mixed liquid;
fermentation: and adding strains into the cooled mixed feed liquid for fermentation.
The second filtration treatment is nanofiltration treatment or reverse osmosis filtration treatment.
Preferably, the first ultrafiltration treatment and the second ultrafiltration treatment are independently performed using an organic roll-type membrane having a pore size in the range of 2000-20000Da or an inorganic tubular ceramic membrane having a pore size in the range of 50-200 nm.
Preferably, the nanofiltration treatment is carried out by using a nanofiltration membrane with the aperture range of 100-300Da, and the reverse osmosis treatment is carried out by using a reverse osmosis membrane with the aperture range of being capable of realizing the rejection rate of sodium chloride of more than or equal to 90%.
Preferably, the base sterilization treatment is performed at a temperature of 90-95 ℃ for 300 seconds, or at 115-125 ℃ for 15-90 seconds, or at 128-141 ℃ for 2-8 seconds.
Preferably, when the second filtering treatment is nanofiltration treatment, the mixed feed liquid is obtained by mixing ultrafiltration trapped liquid and nanofiltration permeate liquid according to the mass ratio of (10-120) to (0-100).
Preferably, when the second filtration treatment is nanofiltration treatment, the mixed feed liquid is obtained by mixing the ultrafiltration trapped liquid, the nanofiltration permeate and the cream according to the mass ratio of (10-120): 0-100): 0-10.
Preferably, the total sugar content of the ultrafiltration trapped liquid is 0.5-2.0%, and the protein content is 2.3-15.0%; the protein content of the ultrafiltration permeate is 0%, and the total sugar content is 2.0-4.5%.
Preferably, when the second filtering treatment is nanofiltration treatment, the total sugar content of the nanofiltration trapped fluid is 4.0-18.0%, and the protein content is 0.1-1.0%; the nanofiltration permeate had a total sugar content of about 0 and a protein content of about 0.
Preferably, the total sugar content of the mixed feed liquid is 0.5-2.0g/100g, and the protein content is 2.3-6.0%.
Preferably, the preparation method further comprises, prior to the first filtering step, pasteurizing the raw milk.
Preferably, the method of preparation further comprises, after the fermentation step, pasteurizing the fermentation product.
Preferably, the preparation method further comprises the step of adding one or more of a stabilizer, an emulsifier and an essence to the mixed feed liquid before the sterilization step.
Preferably, the homogenizing treatment comprises performing secondary homogenization at a temperature of 40-80deg.C, wherein the primary homogenization pressure is 100-200Bar, and the secondary homogenization pressure is 20-40Bar.
According to another aspect of the present invention there is provided a sugar-free dairy product, obtainable according to the above-described preparation method.
Preferably, the sugar-free milk product has a protein content of 2.3-6.0g/100g, a lactose content of 0-0.5g/100g and a total sugar content of 0-0.5g/100g.
According to the preparation method disclosed by the invention, the components of the raw milk are separated, so that the problems that the background lactose content of the yoghurt is higher than 0.5g/100g, the total sugar content is higher than 0.5g/100g, no lactose or sugar cannot be declared are solved, the problem that the taste becomes oligothin after lactose is removed is solved, and the requirements of consumers on healthy sugar-free yoghurt food are further met. And the separated components can be mixed according to the needs in different proportions, so that the method is suitable for the production of various products, such as sugarless milk products (including cleaning labels and additive-containing products) such as sugarless high-protein yoghourt, sugarless low-protein yoghourt, sugarless full-fat yoghourt, sugarless low-fat yoghourt, sugarless defatted yoghourt and the like.
Detailed Description
In order to more clearly understand the technical features, objects and advantages of the present invention, a further detailed description will now be made of the technical scheme of the present invention. It should be understood that the following detailed description is merely exemplary, and the technical solutions of the present invention are not limited to the following detailed description.
The conventional yogurt preparation process at present standardizes the fat content of raw milk (usually with the protein content of 2.9-4.0% and the total sugar content of 3.0-5.5%) through a separator, improves the protein content and the lactose content through a flash evaporation device, but has limited lifting range, and further obtains the semi-finished product with the protein content of 3.0-4.5% and the total sugar content of 3.0-6.5% before pasteurization. And then, sterilizing and fermenting the base material, wherein the lactose content of the prepared yoghurt product is far higher than 0.5g/100g, and the total sugar content is far higher than 0.5g/100g, so that the yoghurt product does not meet the standards of lactose-free products and sugar-free products. Moreover, by adopting the conventional flash evaporation process, the heating intensity of milk is high, the consumption of steam is high, the adjustment range of product indexes is limited, and meanwhile, the occupied area of flash evaporation equipment is large and the transportation cost is high.
Preferably, the raw milk or pasteurized milk used in the present invention has a protein content of 2.9-4.0% and a total sugar content of 3.0-5.5%.
The invention provides a preparation method of a sugar-free dairy product, which comprises a first filtering step, a second filtering step, an optional fat separation step, a recombination step, a base material sterilization step and a fermentation step.
According to one embodiment, the above preparation method may further comprise a dosing step, if necessary, between the recombination step and the base sterilization step.
According to another embodiment, the above-described method may further comprise a pasteurization step after the fermentation step.
The first filtering step is an ultrafiltration step, and raw milk (or pasteurized milk obtained by pasteurizing the raw milk in advance) is subjected to ultrafiltration treatment to obtain ultrafiltration retentate and ultrafiltration permeate. In this step, the ultrafiltration treatment may be carried out using an organic roll membrane having a pore size in the range of 2000 to 20000Da (preferably 4000 to 15000Da, more preferably 5000 to 10000Da, for example 6000Da, 7500Da, 9000Da, etc.), for example a polyethersulfone membrane, or an inorganic tube ceramic membrane having a pore size in the range of 50 to 200nm (preferably 80 to 170nm, more preferably 100 to 150nm, for example 110nm, 120nm, 130nm, etc.). The obtained ultrafiltration retentate has total sugar content of 0.5-2.0%, lactose content of 0.5-2.0%, and protein content of 2.3-15.0%, preferably 2.9-13.0%; the protein content of the ultrafiltration permeate is 0%, and the total sugar content is 2.0-4.5%.
According to a specific embodiment, the ultrafiltration retentate has a protein content of 2.3-4.0% and a lactose content of 0.8-1.8%.
The second filtration step may be a nanofiltration step or a reverse osmosis step, and includes subjecting the ultrafiltration permeate to nanofiltration treatment or reverse osmosis treatment to obtain nanofiltration retentate and nanofiltration permeate, or reverse osmosis retentate and reverse osmosis permeate, respectively. Wherein, the nanofiltration treatment is carried out by using a nanofiltration membrane with the aperture range of 100-300Da, preferably 200-300Da, and the reverse osmosis treatment is carried out by using a reverse osmosis membrane with the aperture range of being capable of realizing the rejection rate of sodium chloride of more than or equal to 90 percent.
The total sugar content of the nanofiltration trapped fluid obtained by adopting nanofiltration treatment is 4.0-18.0% (preferably 10.0-15.0%), and the protein content is 0.1-1.0%; the nanofiltration permeate had a total sugar content of about 0 and a protein content of about 0.
The fat separation step comprises the steps of performing fat separation on part of raw milk to obtain cream and sugar-containing skimmed milk, and performing ultrafiltration treatment on the sugar-containing skimmed milk to obtain the lactose-removed skimmed milk.
The recombination step comprises mixing the ultrafiltration retentate with one or more of a second filtration retentate (typically a nanofiltration retentate), a second filtration permeate (typically a nanofiltration permeate) and a cream in a certain ratio to obtain a mixed liquor. The protein content of the mixed feed liquid is 2.3-6.0%, preferably 2.8-4.0%, the lactose content is 0.5-1.8g/100g, preferably 0.8-1.8g/100g, and the total sugar content is 0.5-2.0g/100g, preferably 0.8-1.8g/100g.
According to one embodiment, the mixed liquor is obtained by mixing ultrafiltration trapped fluid and nanofiltration permeate according to the mass ratio of (10-120) to (0-100).
According to another embodiment, the mixed liquor is obtained by mixing the ultrafiltration trapped fluid, the nanofiltration permeate and the cream according to the mass ratio of (10-120): 0-100): 0-10.
The material preparing step comprises the steps of selectively adding raw materials such as a stabilizer, an emulsifying agent, essence and the like into the mixed material liquid according to the product performance requirement, and uniformly mixing after material melting.
The base material sterilization step comprises the steps of homogenizing, sterilizing and cooling the mixed material liquid or the material liquid after the material liquid is uniformly mixed. The homogenizing treatment comprises performing secondary homogenization at a temperature of 40-80deg.C, preferably 50-70deg.C, wherein the primary homogenizing pressure is 100-200Bar, preferably 150-180Bar, and the secondary homogenizing pressure is 20-40Bar, preferably 30-38Bar. The sterilization step is carried out at a temperature of 128-132 ℃ for 4-8s. The cooling step includes cooling the sterilized base stock to 39-44 ℃.
The fermentation step comprises adding strain into the cooled base material for fermentation. The strain preferably consumes lactose type strain, and lactose consumption capacity can be 0.5-2.0g/100g. For example, a strain commercially available from Hansen Corp under the trade designation YF-L909 may be selected.
The fermentation step may optionally be followed by pasteurization.
In the method of the present invention, a dosing step, i.e., adding additives and raw materials such as stabilizers, emulsifiers, vitamins, functional raw materials, etc., may also be optionally included according to product specifications and consumer advertising needs. The stabilizer and emulsifier can be common in the art.
According to the method, ultrafiltration treatment and nanofiltration treatment or reverse osmosis treatment processes are adopted, so that the heating intensity of milk is low, the steam consumption is greatly reduced compared with that of the conventional flash evaporation process, the adjustable range of the nutrient content index of the final milk product is large, meanwhile, the occupied area of filtering equipment is small, and the transportation cost is low.
Specifically, the method of the invention physically removes the total sugar content of the background of the raw milk by adopting ultrafiltration treatment, and carries out the separation process of the components of the raw milk, namely separating the raw milk into ultrafiltration trapped liquid (protein concentrate), nanofiltration trapped liquid (total sugar concentrate) and nanofiltration permeate liquid (nanofiltration water) by combining ultrafiltration treatment and nanofiltration treatment. And according to the fat content requirement of the milk product, fat separation treatment is carried out on the raw milk to separate cream, and then the separated components are recombined according to the performance index requirement of the target product. Specifically, the dosage of the ultrafiltration trapping liquid can be determined according to the protein content index of the product, the dosage of the nanofiltration trapping liquid can be determined according to the total sugar content index of the product, the nanofiltration penetrating liquid can be added according to the protein content index of the finished product and the taste requirement of the product, and the dosage of the cream can be determined according to the fat content index. Other additives and raw materials may also be added as needed.
According to another embodiment of the present invention, there is provided a sugar-free milk product made according to the above method. Preferably, the sugar-free milk product may be lactose-free, sugar-free whole milk, lactose-free, sugar-free high protein milk, etc., which products include both cleaning tag-containing and additive-containing products. The lactose-free and sugar-free dairy product prepared by the method has lactose content lower than 0.5g/100g and total sugar content lower than 0.5g/100g, and simultaneously improves the taste of the sugar-free yoghurt.
The present invention will be described in further detail with reference to specific embodiments in order to make the objects, technical solutions and advantages of the present invention more apparent.
The methods used in the examples described below are conventional methods unless otherwise indicated, and the reagents used are commercially available reagents unless otherwise indicated.
Example 1
Ultrafiltration step: passing pasteurized milk through an organic polyether sulfone roll membrane with a pore diameter of 10000D to obtain ultrafiltration retentate (protein concentrate) and ultrafiltration permeate (lactose solution);
nanofiltration: passing the ultrafiltration trapped fluid through a nanofiltration membrane with the aperture of 300D to obtain nanofiltration trapped fluid (lactose concentrated solution) and nanofiltration permeate (nanofiltration water);
mixing: mixing the ultrafiltration trapped fluid, the nanofiltration trapped fluid and the nanofiltration permeate according to the mass ratio of 42:0:58 to obtain mixed feed liquid;
and (3) proportioning: adding 1.9% of stabilizer modified starch, 0.15% of agar and 0.035% of emulsifier gellan gum, and mixing uniformly after melting;
homogenizing, sterilizing and cooling the base material:
homogenizing: the homogenization temperature is 50 ℃, the primary homogenization pressure is 150Bar, and the secondary homogenization pressure is 30Bar;
sterilizing: 132 ℃,4s;
and (3) cooling: the sterilized mixed liquor is cooled to 40 ℃.
Fermentation: fermentation temperature 40 ℃ and fermentation time 12 hours, and the strain is purchased from: the co hansen company of the chinese company,
commodity model: YF-L909;
pasteurizing: 78 ℃,25s;
and (3) filling: the filling temperature is 25 ℃.
The milk prepared in example 1 above was tested for protein and total sugar content and the results are shown in the following table:
comparative example 1
Yogurt was prepared in the same manner as in example 1 except that ultrafiltration and nanofiltration steps were not performed, the pre-fermentation lactose content was not controlled, the total pre-fermentation sugar content was not controlled, and the fermentation species were conventional lactobacillus bulgaricus and streptococcus thermophilus.
The yogurt proteins, lactose, total sugar content prepared in the above comparative examples were tested and the results are shown in the following table:
in conclusion, the process combining ultrafiltration and nanofiltration can be used for preparing lactose-free and sugar-free milk products, and can meet the requirements of different consumers in the market, especially the requirements of special sugar-control and sugar-terrifying people such as diabetes. The method can solve the problems that the existing yoghourt is high in lactose content and sugar content, lactose-free and sugar-free cannot be declared, and the problem that the taste of the product is thin after lactose-free and sugar-free is solved.
The foregoing is only a preferred embodiment of the present invention. It should be noted that various modifications, combinations, alterations or substitutions to 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, and such modifications, combinations, alterations or substitutions are also to be understood as being included within the scope of the invention as claimed.
Claims (16)
1. A method for preparing a sugar-free dairy product, comprising the steps of:
a first filtering step: carrying out first ultrafiltration treatment on raw milk to obtain ultrafiltration trapped fluid and ultrafiltration permeate;
and a second filtering step: the ultrafiltration permeate is subjected to second filtration treatment to obtain second filtration trapped fluid and second filtration permeate;
an optional fat separation step: fat separation is carried out on part of raw milk to obtain cream and sugar-containing skim milk, and the sugar-containing skim milk is subjected to second ultrafiltration treatment to obtain the skim milk with part of lactose removed;
and (3) a recombination step: mixing the ultrafiltration trapped fluid with one or more of a second filtration trapped fluid, a second filtration permeate fluid and cream according to a certain proportion to obtain mixed feed liquid;
and (3) a base material sterilization step: homogenizing, sterilizing and cooling the mixed liquid;
fermentation: and adding strains into the cooled mixed feed liquid for fermentation.
2. The production method according to claim 1, wherein the second filtration treatment is a nanofiltration treatment or a reverse osmosis filtration treatment.
3. The production method according to claim 1 or 2, wherein the first ultrafiltration treatment and the second ultrafiltration treatment are independently performed using an organic roll-type membrane having a pore size in the range of 2000-20000Da or an inorganic tubular ceramic membrane having a pore size in the range of 50-200 nm.
4. The preparation method according to claim 2, wherein the nanofiltration treatment is performed by using a nanofiltration membrane with a pore size ranging from 100 Da to 300Da, and the reverse osmosis treatment is performed by using a reverse osmosis membrane with a pore size ranging from 90% or more of the rejection rate of sodium chloride.
5. The preparation method according to claim 1 or 2, wherein the base sterilization treatment is performed at a temperature of 90 to 95 ℃ for 300 seconds, or at 115 to 125 ℃ for 15 to 90 seconds, or at 128 to 141 ℃ for 2 to 8 seconds.
6. The preparation method according to claim 2, wherein when the second filtration treatment is nanofiltration treatment, the mixed feed liquid is obtained by mixing ultrafiltration trapped liquid and nanofiltration permeate liquid according to the mass ratio of (10-120): 0-100.
7. The preparation method according to claim 2, wherein when the second filtration treatment is nanofiltration treatment, the mixed feed liquid is obtained by mixing the ultrafiltration retentate, nanofiltration permeate and cream in a mass ratio of (10-120): 0-100): 0-10.
8. The process according to claim 1 or 2, wherein the ultrafiltration retentate has a total sugar content of 0.5-2.0% and a protein content of 2.3-15.0%; the protein content of the ultrafiltration permeate is 0%, and the total sugar content is 2.0-4.5%.
9. The preparation method according to claim 2, wherein when the second filtration treatment is nanofiltration treatment, the total sugar content of the nanofiltration trapped fluid is 4.0-18.0% and the protein content is 0.1-1.0%; the total sugar content of the nanofiltration permeate is 0, and the protein content is 0.
10. The preparation method according to claim 1 or 2, wherein the total sugar content of the mixed liquor is 0.5-2.0g/100g, and the protein content is 2.3-6.0%.
11. The preparation method according to claim 1 or 2, further comprising, prior to the first filtering step, pasteurizing the raw milk.
12. The production method according to claim 1 or 2, further comprising, after the fermentation step, subjecting the fermentation product to pasteurization treatment.
13. The production method according to claim 1 or 2, further comprising, before the sterilization step, adding one or more of a stabilizer, an emulsifier, and a flavor to the mixed liquor.
14. The preparation method according to claim 1, wherein the homogenizing treatment comprises performing secondary homogenization at a temperature of 40-80 ℃, wherein the primary homogenization pressure is 100-200Bar, and the secondary homogenization pressure is 20-40Bar.
15. A sugar-free dairy product produced by the method of any one of claims 1 to 14.
16. The sugar-free dairy product according to claim 15, having a protein content of 2.3-6.0g/100g, a lactose content of 0-0.5g/100g and a total sugar content of 0-0.5g/100g.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103118542A (en) * | 2010-07-23 | 2013-05-22 | 阿尔拉食品公司 | Lactose-reduced milk-related product, and a process and milk processing plant for its manufacture |
| 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 |
|---|---|---|---|---|
| CN103118542A (en) * | 2010-07-23 | 2013-05-22 | 阿尔拉食品公司 | Lactose-reduced milk-related product, and a process and milk processing plant for its manufacture |
| 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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