CN116268093A - Normal-temperature lactose-free yoghurt and preparation method thereof - Google Patents
Normal-temperature lactose-free yoghurt and preparation method thereof Download PDFInfo
- Publication number
- CN116268093A CN116268093A CN202310198617.8A CN202310198617A CN116268093A CN 116268093 A CN116268093 A CN 116268093A CN 202310198617 A CN202310198617 A CN 202310198617A CN 116268093 A CN116268093 A CN 116268093A
- Authority
- CN
- China
- Prior art keywords
- lactose
- milk
- tank
- sterilization
- ultrafiltration
- 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.)
- Withdrawn
Links
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title abstract description 14
- 239000008101 lactose Substances 0.000 claims abstract description 78
- 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 73
- 239000012528 membrane Substances 0.000 claims abstract description 51
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 45
- 235000013336 milk Nutrition 0.000 claims abstract description 44
- 239000008267 milk Substances 0.000 claims abstract description 44
- 210000004080 milk Anatomy 0.000 claims abstract description 44
- 238000000926 separation method Methods 0.000 claims abstract description 43
- 238000001728 nano-filtration Methods 0.000 claims abstract description 35
- 239000003381 stabilizer Substances 0.000 claims abstract description 29
- 235000013365 dairy product Nutrition 0.000 claims abstract description 21
- 239000000203 mixture Substances 0.000 claims abstract description 21
- 239000003765 sweetening agent Substances 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 19
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 17
- 239000000845 maltitol Substances 0.000 claims abstract description 16
- 235000010449 maltitol Nutrition 0.000 claims abstract description 16
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 16
- 229940035436 maltitol Drugs 0.000 claims abstract description 16
- 235000021092 sugar substitutes Nutrition 0.000 claims abstract description 16
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 15
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 15
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 15
- 235000019202 steviosides Nutrition 0.000 claims abstract description 15
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 10
- 229930189775 mogroside Natural products 0.000 claims abstract description 10
- 229940013618 stevioside Drugs 0.000 claims abstract description 10
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229940074410 trehalose Drugs 0.000 claims abstract description 6
- 238000005374 membrane filtration Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims description 39
- 238000004659 sterilization and disinfection Methods 0.000 claims description 31
- 239000007788 liquid Substances 0.000 claims description 30
- 238000011282 treatment Methods 0.000 claims description 28
- 238000002156 mixing Methods 0.000 claims description 25
- 239000012466 permeate Substances 0.000 claims description 25
- 238000000855 fermentation Methods 0.000 claims description 23
- 230000004151 fermentation Effects 0.000 claims description 23
- 239000006071 cream Substances 0.000 claims description 16
- 239000012465 retentate Substances 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 15
- 239000000047 product Substances 0.000 claims description 13
- 230000001804 emulsifying effect Effects 0.000 claims description 12
- 235000020183 skimmed milk Nutrition 0.000 claims description 12
- 238000004090 dissolution Methods 0.000 claims description 9
- 239000011259 mixed solution Substances 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000004945 emulsification Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 229920000881 Modified starch Polymers 0.000 claims description 5
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 5
- 239000004383 Steviol glycoside Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000019426 modified starch Nutrition 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 5
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 5
- 235000019411 steviol glycoside Nutrition 0.000 claims description 5
- 229930182488 steviol glycoside Natural products 0.000 claims description 5
- 150000008144 steviol glycosides Chemical class 0.000 claims description 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 4
- 239000004368 Modified starch Substances 0.000 claims description 4
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 4
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 4
- 235000020247 cow milk Nutrition 0.000 claims description 4
- 229930182478 glucoside Natural products 0.000 claims description 4
- 150000008131 glucosides Chemical class 0.000 claims description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 230000001502 supplementing effect Effects 0.000 claims description 4
- 238000012371 Aseptic Filling Methods 0.000 claims description 3
- 238000009775 high-speed stirring Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000005086 pumping Methods 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 2
- 241000894007 species Species 0.000 claims description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 1
- 241001409321 Siraitia grosvenorii Species 0.000 claims 1
- 239000011148 porous material Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 11
- 201000010538 Lactose Intolerance Diseases 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 7
- 241000186660 Lactobacillus Species 0.000 abstract description 5
- 229940039696 lactobacillus Drugs 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 229930006000 Sucrose Natural products 0.000 description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 10
- 239000005720 sucrose Substances 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 229910052500 inorganic mineral Inorganic materials 0.000 description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 239000011707 mineral Substances 0.000 description 8
- 235000010755 mineral Nutrition 0.000 description 8
- 229940088594 vitamin Drugs 0.000 description 8
- 235000013343 vitamin Nutrition 0.000 description 8
- 239000011782 vitamin Substances 0.000 description 8
- 229930003231 vitamin Natural products 0.000 description 8
- 239000000126 substance Substances 0.000 description 7
- 239000012530 fluid Substances 0.000 description 6
- 108010046377 Whey Proteins Proteins 0.000 description 5
- 102000007544 Whey Proteins Human genes 0.000 description 5
- 230000007547 defect Effects 0.000 description 5
- 235000021552 granulated sugar Nutrition 0.000 description 5
- 230000002829 reductive effect Effects 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 239000005862 Whey Substances 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 235000003599 food sweetener Nutrition 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 3
- 244000185386 Thladiantha grosvenorii Species 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 235000004213 low-fat Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 102100026189 Beta-galactosidase Human genes 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 240000000950 Hippophae rhamnoides Species 0.000 description 2
- 235000003145 Hippophae rhamnoides Nutrition 0.000 description 2
- 108010059881 Lactase Proteins 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 108010005774 beta-Galactosidase Proteins 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229930182830 galactose Natural products 0.000 description 2
- 229940116108 lactase Drugs 0.000 description 2
- 229920002521 macromolecule Polymers 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 235000020122 reconstituted milk Nutrition 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- HFIIUALQAXYYMZ-UHFFFAOYSA-N 6-Kestose Natural products OCC1OC(OC2(CO)OC(COCC3(O)OC(CO)C(O)C3O)C(O)C2O)C(O)C(O)C1O HFIIUALQAXYYMZ-UHFFFAOYSA-N 0.000 description 1
- ODEHMIGXGLNAKK-OESPXIITSA-N 6-kestotriose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@@H]1[C@@H](O)[C@H](O)[C@](CO)(O[C@@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1 ODEHMIGXGLNAKK-OESPXIITSA-N 0.000 description 1
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 206010067484 Adverse reaction Diseases 0.000 description 1
- FDKAAIFOPLCYAM-UHFFFAOYSA-M C(C(O)C)(=O)[O-].C(CCCCCCCCCCCCCCCCC)(=O)[Ca+] Chemical compound C(C(O)C)(=O)[O-].C(CCCCCCCCCCCCCCCCC)(=O)[Ca+] FDKAAIFOPLCYAM-UHFFFAOYSA-M 0.000 description 1
- 239000001884 Cassia gum Substances 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 206010067715 Gastrointestinal sounds abnormal Diseases 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000006838 adverse reaction Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000019318 cassia gum Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000112 colonic effect Effects 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 235000013341 fat substitute Nutrition 0.000 description 1
- 235000021105 fermented cheese Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000034659 glycolysis Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 235000020190 lactose-free milk Nutrition 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000000135 prohibitive effect Effects 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 235000021391 short chain fatty acids Nutrition 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
Images
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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Water Supply & Treatment (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to normal-temperature lactose-free yoghurt and a preparation method thereof, belongs to the technical field of dairy product preparation, and aims to solve the problems that the lactose content in dairy products produced by the prior art is high and lactose intolerance or diabetes patients are not suitable for use. The invention is prepared by fermenting dairy products, sugar substitute compositions and stabilizing agents by strain. The milk product is low lactose milk obtained by processing raw milk through a membrane separation process, and the sugar substitute composition comprises trehalose, maltitol, stevioside and mogroside. The invention adopts a two-step method for lactose removal by combining ultrafiltration membrane and nanofiltration membrane combined separation selective physical separation technology with bioengineering technology of homofermentation and heterofermentation of lactobacillus to make lactose content in the yoghourt reach lactose-free standard. The lactose-free yoghurt disclosed by the invention can be suitable for anyone, and is mellow in taste and high in nutritive value.
Description
Technical Field
The invention relates to normal-temperature lactose-free yoghurt and a preparation method thereof, and belongs to the technical field of dairy preparation.
Background
Milk is a natural food with rich nutrition, proper composition ratio, easy digestion and absorption and high nutritive value. Lactose is a special disaccharide in mammal milk, and cannot be directly absorbed by human body, if lactase is lacking in human body, lactose can remain in intestinal cavity, so that isotonic water retention and colonic bacteria glycolysis lactose are caused, various gases and short chain fatty acids are produced, and symptoms such as abdominal distention, borborygmus, increased exhaust, diarrhea, abdominal pain and the like are produced. When the milk is drunk, the adverse reactions of the digestive tract can occur to different degrees, lactose intolerance occurs, and the incidence rate of lactose intolerance is in an increasing trend along with the age, and especially special people such as furfururia and the like can only be prohibitive to the conventional dairy products. In order to improve the phenomenon, lactose is usually decomposed into galactose and glucose through lactase in the prior art to relieve the problem of lactose intolerance, but Maillard reaction is very easy to occur in the heat treatment process of actual production, the flavor and taste of dairy products are seriously influenced, and the products still contain glucose and galactose, so that the content of carbohydrate is not reduced, and the requirements of diabetics can not be met. In order to enable people with lactose intolerance to drink milk "easily", the expert also recommends: 1) Diluting lactose concentration by adding grain during milk drinking; 2) The milk is drunk for a plurality of times in a small quantity; 3) Selecting lactose-hydrolyzed lactose-reduced or lactose-free milk; 4) Eating fully fermented cheese, etc. However, these methods have their own advantages and disadvantages, and do not satisfy all. Therefore, development of lactose-free dairy products (lactose is less than or equal to 0.5%) is urgently needed in the market to meet the normal consumption demands of people with diabetes, lactose intolerance and the like on the dairy products.
In the prior art, various patents or patent applications for preparing sugar-free dairy products exist, such as CN 104798881B reports a low-fat sugar-free yoghourt, and the defects of low viscosity, poor taste, whey precipitation and the like caused by the fact that white granulated sugar is not contained in the low-fat sugar-free yoghourt, and the low-fat sugar-free yoghourt is mainly prepared by adding 6-kestose, cassia gum and stearoyl calcium lactate into a formula. Patent number CN 102578227B reports a sugar-free yoghurt, which relates to a sugar-free yoghurt and a preparation method thereof, and takes fresh milk or reconstituted milk as a raw material, and is matched with a non-sugar sweetener, sugar alcohol, a stabilizer and sea buckthorn powder, so that the technical problems of casein crystallization, yoghurt tissue state change and influence on yoghurt flavor occurrence caused by the fact that sea buckthorn is rich in VC, strong in acidity and special in flavor are mainly solved, and the sugar-free yoghurt is suitable for consumers incapable of taking sugar to drink. In addition, patent number CN 101595919A reports a skimmed sugar-free milk and a preparation method thereof, and the invention discloses a skimmed sugar-free milk product with high nutritive value, which is prepared by mixing skimmed fresh milk or reconstituted milk (fat content is less than or equal to 0.4%) with chemicals such as a stabilizer, sugar substitute, whey protein, dietary fiber (inulin) and the like, homogenizing and sterilizing, and then adding Lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium and Lactobacillus casei for fermentation.
The essence of the prior patent is to solve the technical improvement of the prior yoghurt in terms of reducing lactose content by replacing sucrose or white granulated sugar with various additives, but the additives can influence taste or flavor and the like. The lactose content in the dairy product is reduced mainly by adding a sweetener to replace sucrose, but lactose brought by milk background still exists in the product, and although partial lactose can be consumed by lactic acid bacteria fermentation in the production process of the yoghurt to reduce the lactose content, the lactose content can not reach lactose-free standard, and the lactose-free dairy product is not suitable for special people such as lactose intolerance or diabetics. There is therefore a need for a method of preparing dairy products to produce dairy products with lactose content meeting lactose-free standards to meet the needs of people for dairy products.
Disclosure of Invention
The invention aims at the technical problems, and provides normal-temperature lactose-free yoghurt and a preparation method thereof, wherein lactose is removed by a two-step method by combining a separation selective physical separation technology with a biological engineering technology of homofermentation and heterofermentation of lactobacillus by taking raw milk as a raw material through an ultrafiltration membrane and a nanofiltration membrane, so that the lactose content in the yoghurt reaches lactose-free standard (lactose is less than or equal to 0.5 g/100 g). The lactose-free yoghurt disclosed by the invention can be suitable for anyone, and is mellow in taste and high in nutritive value.
The invention solves the technical problems by providing a normal temperature lactose-free yoghourt, which is prepared by preparing a dairy product with a sugar substitute composition and a stabilizer and fermenting the same by strain, wherein the sugar substitute composition comprises trehalose, maltitol, stevioside and mogroside, and the normal temperature lactose-free yoghourt comprises the following raw materials in proportion:
a dairy product: 800-1000 kg;
trehalose: 40-90 kg;
maltitol: 20-30 kg;
steviol glycoside: 0.2-0.45. 0.45 kg;
siraitia grosvenorii glucoside: 0.1-0.15 kg;
stabilizing agent: 2-8 kg;
and (3) strain: 200-250 DCU;
the dairy product is low lactose milk obtained by membrane separation process of raw cow milk, and lactose content is 0.8-1.1g/100 mL;
the ratio of stevioside to mogroside is 2-3:1; trehalose and maltitol are 2-3:1.
Specifically, the stabilizer is a composition comprising propylene glycol alginate, pectin and modified starch, and the total amount of the stabilizer reaches 2-8KG.
Specifically, the bacterial species include Lactobacillus bulgaricus and Streptococcus thermophilus.
The invention also provides a preparation method of the normal-temperature lactose-free yoghurt, which comprises the following steps of; s1, raw milk is treated by a membrane separation process to obtain low lactose milk;
s2, placing the stabilizer into an emulsifying tank for emulsification and dissolution;
s3, pumping the low lactose milk obtained in the S1 into a material mixing tank, and adding the emulsified and dissolved stabilizer and the sugar substitute composition into the material mixing tank for material mixing;
s4, homogenizing and sterilizing the mixed solution in the step S3 for the first time;
s5, inoculating and fermenting after sterilizing and cooling the mixed solution of the step S4;
s6, performing secondary sterilization on the fermented mixed solution in the step S5, and introducing the feed liquid into a sterile tank after sterilization is completed;
s7, performing aseptic filling in an aseptic tank;
s8, boxing and warehousing finished products according to requirements.
Specifically, in the step S1, raw milk is treated by a membrane separation process to obtain low lactose milk, which is divided into (1) preheating; (2) centrifugal separation; (3) membrane separation treatment; wherein:
preheating raw milk to 20-40 ℃; the centrifugal separation step is to separate the preheated raw milk by a centrifugal machine to obtain skimmed milk and cream, and the rotational speed of the centrifugal machine is controlled when the skimmed milk and the cream are separated, so that the lactose content in the separated cream is controlled to be less than or equal to 0.5 g/100g; in the membrane separation treatment, ultrafiltration membrane and nanofiltration membrane are adopted to carry out membrane separation treatment on the skim milk to obtain treated liquid, and the treated liquid is mixed with the cream to finally obtain the low lactose milk.
Specifically, in the membrane separation treatment, ultrafiltration treatment is carried out on the skim milk by using an ultrafiltration membrane with the aperture range of 10-30 kDa to obtain ultrafiltration trapped fluid and ultrafiltration permeate; nanofiltration treatment is carried out on the ultrafiltration permeate by using a nanofiltration membrane with the aperture range of 100-200Da to obtain nanofiltration retentate and nanofiltration permeate, the nanofiltration permeate is added back to a material tank before ultrafiltration treatment for circulation, the circulation times are controlled to be 3-4 times, and water supplementing is needed to be carried out on the tank body in multiple circulation; finally, mixing the nanofiltration permeate, ultrafiltration retentate and cream to obtain low-lactose milk, and controlling lactose content to be 0.8-1.1g/100 mL; in the membrane separation treatment, the ultrafiltration retentate outlet pressure is 2-4bar and the nanofiltration retentate outlet pressure is 1.5-4.5bar, respectively. The ultrafiltration treatment of the skim milk is carried out by utilizing the ultrafiltration membrane, and ultrafiltration trapped fluid and ultrafiltration permeate fluid are obtained by utilizing the capacity of different substance components passing through the ultrafiltration membrane, wherein the ultrafiltration trapped fluid is a protein solution containing macromolecules in raw cow milk, and the ultrafiltration permeate fluid mainly contains a solution of microelements such as lactose, vitamins, minerals and the like. In order not to reduce the content of nutrient components such as vitamins and minerals in the yoghurt, the ultrafiltration permeate is subjected to nanofiltration treatment by utilizing a nanofiltration membrane treatment process so as to separate lactose from the ultrafiltration permeate, and the required vitamins and minerals are left. Because vitamins and minerals are difficult to separate, multiple recycle treatments are required to increase the vitamin and mineral content of the nanofiltration permeate. Finally, the nanofiltration permeate (containing vitamins and minerals), ultrafiltration retentate (containing proteins) and cream (containing lactose) are mixed to obtain low lactose milk, and the lactose content is controlled to be 0.8-1.1g/100ml, and the fact that the lactose content cannot be controlled to be too low is taken care of to influence the fermentation of lactic acid bacteria in subsequent strains.
Specifically, in the step S2, the stabilizer is put into an emulsifying tank for emulsification and dissolution, hot water at 55-65 ℃ is added into the emulsifying tank, the stabilizer is put into the emulsifying tank for high-speed stirring and dissolution, and the uniform mixing of the feed liquid is ensured, and no small particles and floccules exist.
Specifically, in the step S3 of material mixing, firstly, low lactose milk is heated to 50-60 ℃ and pumped into a batching tank for mixing for 15-30min, and then cooled to 10-15 ℃.
Specifically, during homogenizing and primary sterilization, firstly preheating the mixed feed liquid to 60-65 ℃ for homogenizing, controlling the pressure to 20-25Mpa, then carrying out primary sterilization at 93-97 ℃, preserving heat for 300s, cooling to 42-44 ℃ after sterilization, and introducing the feed liquid into a fermentation tank; during fermentation, adding direct-vat strains into a fermentation tank, stirring for 5-20min, and then closing stirring for fermentation, wherein the fermentation end temperature is 70-85 ℃; and (3) in the second sterilization, the sterilization temperature is 73-77 ℃, the heat preservation is carried out for 20 seconds, and the outlet temperature of the sterilized feed liquid entering the sterile tank is 18-25 ℃.
Specifically, the plate-type sterilizer is adopted for sterilization in the first sterilization and the second sterilization.
The beneficial effects of the invention are as follows:
1. according to the method, raw milk is used as a raw material, an ultrafiltration and nanofiltration membrane separation combined selective physical separation technology is adopted, macromolecular substances such as proteins are selectively retained by an ultrafiltration membrane, lactose liquid is selectively retained by a nanofiltration membrane with a proper aperture of ultrafiltration permeate liquid, the nanofiltration permeate liquid returns to a material tank before ultrafiltration, a circulation is formed, the water supplementing amount is consistent with the collected lactose liquid, the ultrafiltration retentate liquid and the nanofiltration permeate liquid are collected after multiple circulation, and the ultrafiltration retentate liquid and the nanofiltration permeate liquid are mixed with cream to obtain low lactose milk (lactose content is controlled to be 0.8-1.1g/100 mL). The lactose in raw milk can be effectively separated by adopting a membrane separation technology, and small molecular nutrient substances such as minerals, vitamins and the like are recycled, so that the nutritional value of the prepared low-lactose milk is ensured, the designed lactose separation process flow is simple to operate, and continuous production can be realized.
2. Based on the above, the method utilizes the strain to ferment the low lactose milk, utilizes the principle that lactose substrate is needed to ferment in homotype fermentation and abnormal fermentation of lactobacillus to consume a part of lactose, and further reduces the lactose content in feed liquid based on membrane separation by utilizing fermentation, thereby finally realizing that the lactose content in the finished yoghurt is less than or equal to 0.5 g/100g.
3. On the basis of the above, in consideration of the defects that the lactose content in the yoghourt is low and white granulated sugar or sucrose is not added to improve the taste and the tissue state, the sugar substitute composition (trehalose, maltitol, stevioside and mogroside) and the stabilizer (propylene glycol alginate, pectin and modified starch) are added to compensate the defects that the yoghourt has low viscosity, coarse taste, whey precipitation and other tissue states and flavors due to the fact that the yoghourt does not contain lactose and the white granulated sugar is not added.
Drawings
The invention is described in further detail below with reference to examples given in the accompanying drawings.
Fig. 1 is a schematic drawing of the production process flow of the preparation method of the normal temperature lactose-free yoghurt of the embodiment.
Description of the embodiments
Referring to fig. 1, the present embodiment provides a normal temperature lactose-free yogurt, which is prepared by mixing a milk product with a sugar substitute composition and a stabilizer, and fermenting the mixture by strain, wherein the sugar substitute composition comprises trehalose, maltitol, stevioside and mogroside, and the raw materials for the normal temperature lactose-free yogurt comprise:
a dairy product: 800-1000 kg;
trehalose: 40-90 kg;
maltitol: 20-30 kg;
steviol glycoside: 0.2-0.45. 0.45 kg;
siraitia grosvenorii glucoside: 0.1-0.15 kg;
stabilizing agent: 2-8 kg;
and (3) strain: 200-250 DCU;
the dairy product is low lactose milk obtained by membrane separation process of raw cow milk, and lactose content is 0.8-1.1g/100 mL;
the ratio of stevioside to mogroside is 2-3:1; trehalose and maltitol are 2-3:1.
Further, the stabilizer is a composition comprising propylene glycol alginate, pectin and modified starch, and the total amount thereof reaches 2-8KG.
Further, the strain includes Lactobacillus bulgaricus and Streptococcus thermophilus.
The invention also provides a preparation method of the normal-temperature lactose-free yoghurt, which comprises the following steps of; s1, raw milk is treated by a membrane separation process to obtain low lactose milk;
s2, placing the stabilizer into an emulsifying tank for emulsification and dissolution;
s3, pumping the low lactose milk obtained in the S1 into a material mixing tank, and adding the emulsified and dissolved stabilizer and the sugar substitute composition into the material mixing tank for material mixing;
s4, homogenizing and sterilizing the mixed solution in the step S3 for the first time;
s5, inoculating and fermenting after sterilizing and cooling the mixed solution of the step S4;
s6, performing secondary sterilization on the fermented mixed solution in the step S5, and introducing the feed liquid into a sterile tank after sterilization is completed;
s7, performing aseptic filling in an aseptic tank;
s8, boxing and warehousing finished products according to requirements.
Further, in the step S1, raw milk is treated by a membrane separation process to obtain low lactose milk, which is divided into (1) preheating; (2) centrifugal separation; (3) membrane separation treatment; wherein:
preheating raw milk to 20-40 ℃; the centrifugal separation step is to separate the preheated raw milk by a centrifugal machine to obtain skimmed milk and cream, wherein the rotation speed of the centrifugal machine is 4266 r/min when the skimmed milk and the cream are separated, so that the lactose content in the separated cream is controlled to be less than or equal to 0.5 g/100g; in the membrane separation treatment, ultrafiltration membrane and nanofiltration membrane are adopted to carry out membrane separation treatment on the skim milk to obtain treated liquid, and the treated liquid is mixed with the cream to finally obtain the low lactose milk.
Further, in the membrane separation treatment, ultrafiltration treatment is carried out on the skim milk by using an ultrafiltration membrane with the aperture range of 10-30 kDa to obtain ultrafiltration trapped fluid and ultrafiltration permeate; nanofiltration treatment is carried out on the ultrafiltration permeate by using a nanofiltration membrane with the aperture range of 100-200Da to obtain nanofiltration retentate and nanofiltration permeate, the nanofiltration permeate is added back to a material tank before ultrafiltration treatment for circulation, the circulation times are controlled to be 3-4 times, and water supplementing is needed to be carried out on the tank body in multiple circulation; finally, mixing the nanofiltration permeate, ultrafiltration retentate and cream to obtain low-lactose milk, and controlling lactose content to be 0.8-1.1g/100 mL; in the membrane separation treatment, the ultrafiltration retentate outlet pressure is 2-4bar and the nanofiltration retentate outlet pressure is 1.5-4.5bar, respectively.
In the step S2, the stabilizer is put into an emulsifying tank for emulsification and dissolution, hot water at 55-65 ℃ is added into the emulsifying tank, the stabilizer is put into the emulsifying tank for high-speed stirring and dissolution, and the uniform mixing of the feed liquid is ensured, and no small particles and floccules are generated.
Further, in the step S3 of material mixing, the low lactose milk is heated to 50-60 ℃ and pumped into a batching tank for mixing for 15-30min, and then cooled to 10-15 ℃ after mixing.
Further, during homogenizing and primary sterilization, firstly preheating the mixed feed liquid to 60-65 ℃ for homogenizing, controlling the pressure to 20-25Mpa, then carrying out primary sterilization at 93-97 ℃, preserving heat for 300s, cooling to 42-44 ℃ after sterilization, and introducing the feed liquid into a fermentation tank; during fermentation, adding direct-vat strains into a fermentation tank, stirring for 5-20min, and then closing stirring for fermentation, wherein the fermentation end temperature is 70-85 ℃; and (3) in the second sterilization, the sterilization temperature is 73-77 ℃, the heat preservation is carried out for 20 seconds, and the outlet temperature of the sterilized feed liquid entering the sterile tank is 18-25 ℃.
Further, the plate type sterilizing machine is adopted for sterilization in the first sterilization and the second sterilization.
The working procedure of this embodiment is:
in the aspect of realizing lactose-free targets in the preparation of the lactose-free yoghourt, lactose is removed by a two-step method combining membrane separation with homofermentation and heterofermentation of lactic acid bacteria, so that the lactose-free yoghourt is realized. The method comprises the following steps: raw milk is used as raw material, and membrane separation technology is adopted to produce low lactose milk (lactose content is 0.8-1.1g/100 mL). Meanwhile, the nutrient substances such as protein, vitamin, mineral substances and the like in the milk are reserved. The lactose content in the low lactose milk is further reduced by lactobacillus fermentation, and finally, the lactose content in the yoghourt is less than or equal to 0.5 g/100g.
In the embodiment, the defects of low viscosity, rough mouthfeel, whey precipitation and other tissue states and flavors caused by no lactose and no white granulated sugar in the preparation of the yoghourt are overcome by arranging the sugar substitute composition and adding the stabilizer. Wherein the sugar substitute composition comprises trehalose, maltitol, stevioside and mogroside.
Stabilizers include propylene glycol alginate, pectin, and modified starches.
Trehalose: the non-reducing sugar consists of two glucose molecules with 1-glycosidic bond, has sweetness of about 40% of sucrose, can bring proper sweetness and sweetness, has good heat resistance and acid resistance, can not brown stain, can prevent starch aging and protein denaturation, can inhibit unsaturated fatty acid decomposition, and can be used as a sweetener in yoghurt, so that the yoghurt has better taste and more stable state.
Maltitol: the calorific value is 5% of that of the sucrose, the sweetness is 85-95% of that of the sucrose, and the sweet taste is mild and has no miscellaneous flavor; the product has the characteristics of heat resistance, acid resistance, moisture preservation, non-fermentation and the like, and basically does not cause Maillard reaction; the product is not digested and absorbed in the body, does not raise blood sugar and does not increase cholesterol; maltitol also has emulsion stability and can be used as a fat substitute, which tastes the same as fat.
Steviol glycoside: a natural sweetener has a calorie of about 1/300 of that of sucrose, a relative sweetness of 200-300 times that of sucrose, and is acid-resistant and high temperature-resistant, and can promote proliferation of lactobacillus and bifidobacterium in human body, thereby inhibiting growth and proliferation of pathogenic bacteria such as Escherichia coli and Salmonella. The unique sweetness of steviol glycoside combined with the sourness of lactic acid fermented milk can result in a unique yogurt flavor with a clear mouthfeel.
Siraitia grosvenorii glucoside: the heat quantity is zero, the sweetness is 300 times that of the sucrose, and the product is acid-resistant and high-temperature-resistant. The product has long lasting sweet taste and aftertaste, less bitter taste, and has effects of clearing heat, moistening lung, relieving cough, loosening bowel to relieve constipation, and can be used for preventing and treating obesity, constipation, diabetes, etc.
The sugar-substituting composition provided in this example, the substances can cooperate with each other in lactose-free yogurt, and when the mixing ratio of the substances is: stevioside, mogroside=2-3:1 and trehalose, maltitol=2-3:1, the defects of metal taste, afterastringency and insufficient sweet taste brought by the sweetener can be overcome, the sweetness of the yoghurt is mild and durable, the mouthfeel is very similar to that of sucrose, and the yoghurt has almost no sour astringency. Trehalose, maltitol and stabilizer in the sugar substitute composition can be used together, so that the normal-temperature lactose-free yoghourt is more stable, the taste can be improved, and the phenomenon of whey precipitation and the like can be reduced.
In addition to the embodiments described above, other embodiments of the invention are possible. All technical schemes formed by equivalent substitution or equivalent transformation fall within the protection scope of the invention.
Claims (10)
1. The normal temperature lactose-free yoghurt is prepared by fermenting a dairy product with a sugar substitute composition and a stabilizer through strains, and is characterized in that the sugar substitute composition comprises trehalose, maltitol, stevioside and mogroside, and the normal temperature lactose-free yoghurt comprises the following raw materials in proportion:
a dairy product: 800-1000 kg;
trehalose: 40-90 kg;
maltitol: 20-30 kg;
steviol glycoside: 0.2-0.45. 0.45 kg;
siraitia grosvenorii glucoside: 0.1-0.15 kg;
stabilizing agent: 2-8 kg;
and (3) strain: 200-250 DCU;
the milk product is low-lactose milk obtained by processing raw cow milk through a membrane separation process, and the lactose content of the milk product is 0.8-1.1g/100 mL;
the ratio of stevioside to mogroside is 2-3:1; trehalose and maltitol are 2-3:1.
2. The lactose-free yoghurt of claim 1, wherein the stabilizer is a composition comprising propylene glycol alginate, pectin and modified starch and the total amount is up to 2-8KG.
3. A lactose-free yoghurt of claim 2, wherein the bacterial species comprises Lactobacillus bulgaricus and Streptococcus thermophilus.
4. A method for preparing a room temperature lactose-free yoghurt as claimed in any one of claims 1-3, characterized in that: the method comprises the following steps:
s1, raw milk is treated by a membrane separation process to obtain low lactose milk;
s2, placing the stabilizer into an emulsifying tank for emulsification and dissolution;
s3, pumping the low lactose milk obtained in the S1 into a material mixing tank, and adding the emulsified and dissolved stabilizer and the sugar substitute composition into the material mixing tank for material mixing;
s4, homogenizing and sterilizing the mixed solution in the step S3 for the first time;
s5, inoculating and fermenting after sterilizing and cooling the mixed solution of the step S4;
s6, performing secondary sterilization on the fermented mixed solution in the step S5, and introducing the feed liquid into a sterile tank after sterilization is completed;
s7, performing aseptic filling in an aseptic tank;
s8, boxing and warehousing finished products according to requirements.
5. The method for preparing normal temperature lactose-free yoghurt of claim 4, wherein the step of obtaining low lactose milk from raw milk by membrane separation process in S1 is divided into (1) preheating; (2) centrifugal separation; (3) membrane separation treatment; wherein:
the preheating step is to preheat raw milk to 20-40 ℃; the centrifugal separation step is to separate the preheated raw milk by a centrifugal machine to obtain skimmed milk and cream, and the rotational speed of the centrifugal machine is controlled during separation to control the lactose content in the separated cream to be less than or equal to 0.5 g/100g; in the membrane separation treatment, ultrafiltration membrane and nanofiltration membrane are adopted to carry out membrane separation treatment on the skim milk to obtain treated liquid, and the treated liquid is mixed with the cream to finally obtain the low lactose milk.
6. The method for preparing normal temperature lactose-free yoghurt of claim 5, wherein in the membrane separation treatment, ultrafiltration treatment is carried out on the skim milk by using an ultrafiltration membrane with the pore size ranging from 10 KDa to 30 KDa to obtain ultrafiltration retentate and ultrafiltration permeate; nanofiltration treatment is carried out on the ultrafiltration permeate by using a nanofiltration membrane with the aperture range of 100-200Da to obtain nanofiltration retentate and nanofiltration permeate, the nanofiltration permeate is added back to a material tank before ultrafiltration treatment for circulation, the circulation times are controlled to be 3-4 times, and water supplementing is needed to be carried out on the tank body in multiple circulation; finally, mixing the nanofiltration permeate, ultrafiltration retentate and cream to obtain low-lactose milk, and controlling lactose content to be 0.8-1.1g/100 mL; in the membrane separation treatment, the ultrafiltration retentate outlet pressure is 2-4bar and the nanofiltration retentate outlet pressure is 1.5-4.5bar, respectively.
7. The method for preparing normal temperature lactose-free yoghurt as claimed in claim 4, wherein in the step of S2, the stabilizer is put into an emulsifying tank for emulsification and dissolution, hot water with the temperature of 55-65 ℃ is added into the emulsifying tank, and the stabilizer is put into the emulsifying tank for high-speed stirring and dissolution, so that the uniform mixing of the feed liquid is ensured, and no small particles and floccules are generated.
8. The method of preparing a room temperature lactose-free yogurt according to claim 4, wherein in the step S3, the low lactose milk is heated to 50-60deg.C and pumped into the mixing tank for mixing for 15-30min, and cooled to 10-15deg.C.
9. The method for preparing normal temperature lactose-free yoghurt of claim 4, wherein during homogenizing and primary sterilization, the mixed feed liquid is preheated to 60-65 ℃ for homogenizing, the pressure is controlled to 20-25Mpa, primary sterilization is carried out again, the sterilization temperature is 93-97 ℃, the temperature is kept for 300 seconds, and after sterilization, the feed liquid is cooled to 42-44 ℃ and is led into a fermentation tank; during fermentation, adding direct-vat strains into a fermentation tank, stirring for 5-20min, and then closing stirring for fermentation, wherein the fermentation end temperature is 70-85 ℃; and (3) in the second sterilization, the sterilization temperature is 73-77 ℃, the heat preservation is carried out for 20 seconds, and the outlet temperature of the sterilized feed liquid entering the sterile tank is 18-25 ℃.
10. The method for preparing normal temperature lactose-free yoghurt of claim 9, wherein the sterilization is performed by a plate sterilizer during the first sterilization and the second sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310198617.8A CN116268093A (en) | 2023-03-03 | 2023-03-03 | Normal-temperature lactose-free yoghurt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310198617.8A CN116268093A (en) | 2023-03-03 | 2023-03-03 | Normal-temperature lactose-free yoghurt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116268093A true CN116268093A (en) | 2023-06-23 |
Family
ID=86786394
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310198617.8A Withdrawn CN116268093A (en) | 2023-03-03 | 2023-03-03 | Normal-temperature lactose-free yoghurt and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116268093A (en) |
-
2023
- 2023-03-03 CN CN202310198617.8A patent/CN116268093A/en not_active Withdrawn
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4956186A (en) | Process for the production of low calorie yogurt | |
| AU2012203568C1 (en) | Oligosaccharide mixture | |
| US20180070604A1 (en) | Reduced lactose milk product and a process for the preparation thereof | |
| CN101904350B (en) | Fermented milk drink fortified with calcium and production method thereof | |
| US20090297660A1 (en) | Cheese Products Containing Galacto-Oligosaccharides And Having Reduced Lactose Levels | |
| WO2008037839A1 (en) | Method for producing products containing galactooligosaccharides and use thereof | |
| CN107212090B (en) | Fermented milk beverage and preparation method thereof | |
| CN101426375A (en) | Method for preparing sugar-removing milk | |
| KR20070114175A (en) | Low-energy, non-fat milk beverage of high calcium content, and method | |
| CN111317035A (en) | Sour processed cheese containing probiotics and preparation method thereof | |
| CN107455636A (en) | A kind of clear transparent beverage of albumin milk and preparation method thereof | |
| CN102626141A (en) | Method for producing pumpkin xylitol goat milk yogurt stored at normal temperature | |
| TWI414242B (en) | Acidic milk beverage and method for producing the same | |
| CN114173568A (en) | Dairy product and process | |
| CN109430394A (en) | A kind of low alcohol sour milk beverage and preparation method thereof | |
| CN111109360A (en) | Miracle fruit-containing yoghourt and preparation method thereof | |
| US20110244076A1 (en) | Carbonated dairy nutrient beverage and method of making a carbonated dairy nutrient beverage to supply the same nutrition of skim milk in the human diet | |
| CN113273610A (en) | Dairy product containing galacto-oligosaccharides and fructose and preparation method thereof | |
| US20040208974A1 (en) | Reduced carbohydrate cultured dairy product and process for manufacturing such cultured dairy product | |
| CN116391758A (en) | Yogurt for promoting intestinal probiotics to reproduce and preparation method thereof | |
| CN116268093A (en) | Normal-temperature lactose-free yoghurt and preparation method thereof | |
| CN118077770A (en) | Liquid dairy product and preparation method thereof | |
| CN108935689A (en) | A kind of sour milk beverage and preparation method thereof | |
| CN111280251A (en) | Resistant dextrin yoghourt and preparation method thereof | |
| CN109169906A (en) | A kind of Siraitia grosvenorii flavor fermentation sheep cream and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20230623 |