TH121138B - Curd with low lactose content and production method - Google Patents
Curd with low lactose content and production methodInfo
- Publication number
- TH121138B TH121138B TH1101001739A TH1101001739A TH121138B TH 121138 B TH121138 B TH 121138B TH 1101001739 A TH1101001739 A TH 1101001739A TH 1101001739 A TH1101001739 A TH 1101001739A TH 121138 B TH121138 B TH 121138B
- Authority
- TH
- Thailand
- Prior art keywords
- enzyme
- fermentation
- raw materials
- milk
- production method
- Prior art date
Links
- GUBGYTABKSRVRQ-UUNJERMWSA-N Lactose Natural products O([C@@H]1[C@H](O)[C@H](O)[C@H](O)O[C@@H]1CO)[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1 GUBGYTABKSRVRQ-UUNJERMWSA-N 0.000 title claims abstract 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 title claims abstract 3
- 239000008101 lactose Substances 0.000 title claims abstract 3
- 238000004519 manufacturing process Methods 0.000 title claims 3
- 102000004190 Enzymes Human genes 0.000 claims abstract 8
- 108090000790 Enzymes Proteins 0.000 claims abstract 8
- 210000004080 Milk Anatomy 0.000 claims abstract 5
- 230000004151 fermentation Effects 0.000 claims abstract 5
- 238000000855 fermentation Methods 0.000 claims abstract 5
- 239000008267 milk Substances 0.000 claims abstract 5
- 235000013336 milk Nutrition 0.000 claims abstract 5
- 235000015140 cultured milk Nutrition 0.000 claims abstract 4
- 238000000034 method Methods 0.000 claims abstract 4
- 239000002994 raw material Substances 0.000 claims abstract 4
- 230000000694 effects Effects 0.000 claims abstract 3
- MYMOFIZGZYHOMD-UHFFFAOYSA-N oxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 claims abstract 3
- 229910052760 oxygen Inorganic materials 0.000 claims abstract 3
- 239000001301 oxygen Substances 0.000 claims abstract 3
- 230000002378 acidificating Effects 0.000 claims abstract 2
- 230000001264 neutralization Effects 0.000 claims abstract 2
- 241000894006 Bacteria Species 0.000 abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- 235000014655 lactic acid Nutrition 0.000 abstract 2
- 239000004310 lactic acid Substances 0.000 abstract 2
- 229940088594 Vitamin Drugs 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 150000003722 vitamin derivatives Chemical class 0.000 abstract 1
- 229930003231 vitamins Natural products 0.000 abstract 1
Abstract
วิธีผลิตนมเปรี้ยวที่สามารถรักษารสชาติและคุณภาพให้คงที่ได้โดยไม่ขึ้นกับสภาพของแบคทีเรียกรดแลคติกและเอนไซม์การประดิษฐ์นี้เกี่ยวกับวิธีผลิตนมเปรี้ยวที่รวมกระบวนการหมักซึ่งหมักวัตถุดิบนมที่มีเอนไซม์ผสมอยู่และกระบวนการบำบัดเพื่อกำจัดออกซิเจนซึ่งทำก่อนการหมักและเอนไซม์เป็นเอนไซม์ที่มีpHที่เหมาะสมต่อแอคติวิตีในช่วงที่เป็นกลางและสูญเสียแอคติวิตีในช่วงที่เป็นกรดในสภาพที่มีแอคติวิตีนั้นสามารถย่อยสลายแลคโตสที่ผสมอยู่ในวัตถุดิบนมได้ดังที่พิสูจน์โดยตัวอย่างการใช้งานจากการทำการบำบัดเพื่อกำจัดออกซิเจนก่อนการหมักจะสามารถรักษารสชาติและคุณภาพของนมเปรี้ยวให้คงที่ได้โดยไม่ขึ้นกับสภาพของแบคทีเรียกรดแลคติกและเอนไซม์ A method of producing curd that is able to maintain a stable taste and quality regardless of the condition of bacteria, lactic acid and enzymes, this invention is concerned with how to produce fermented milk that combines a fermentation process which ferments the available milk raw materials. The enzyme is mixed and the treatment process to get rid of the oxygen which is done before fermentation and the enzyme is the enzyme with the proper pH to the active activity in the neutral range and the activity loss during the acidic phase in the active state. The vitamin is able to degrade the lactose contained in milk raw materials, as demonstrated by application examples from the pre-fermentation treatment of oxygen, the flavor and quality of the fermented milk can be maintained without It depends on the condition of the bacteria, lactic acid and enzyme.
Claims (1)
Publications (2)
| Publication Number | Publication Date |
|---|---|
| TH121138A TH121138A (en) | 2013-02-15 |
| TH121138B true TH121138B (en) | 2013-02-15 |
Family
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