WO2008011801A1 - Procédé de préparation de lait délactosé - Google Patents

Procédé de préparation de lait délactosé Download PDF

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Publication number
WO2008011801A1
WO2008011801A1 PCT/CN2007/002170 CN2007002170W WO2008011801A1 WO 2008011801 A1 WO2008011801 A1 WO 2008011801A1 CN 2007002170 W CN2007002170 W CN 2007002170W WO 2008011801 A1 WO2008011801 A1 WO 2008011801A1
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WO
WIPO (PCT)
Prior art keywords
milk
lactose
free
emulsion
curd
Prior art date
Application number
PCT/CN2007/002170
Other languages
English (en)
French (fr)
Inventor
Yiqian Yan
Haixia Wang
Meiying Cao
Yimou Yan
Original Assignee
Shanghai Shanglong Dairy Co., Ltd.
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority to DK07764072.0T priority Critical patent/DK2050341T3/en
Priority to CN2007800020906A priority patent/CN101426375B/zh
Priority to MX2009000609A priority patent/MX2009000609A/es
Priority to AU2007278715A priority patent/AU2007278715B2/en
Priority to KR1020097003197A priority patent/KR101122928B1/ko
Priority to CA2659806A priority patent/CA2659806C/en
Application filed by Shanghai Shanglong Dairy Co., Ltd. filed Critical Shanghai Shanglong Dairy Co., Ltd.
Priority to JP2009519781A priority patent/JP2009543563A/ja
Priority to BRPI0715046-6A priority patent/BRPI0715046A2/pt
Priority to ES07764072.0T priority patent/ES2636544T3/es
Priority to EP07764072.0A priority patent/EP2050341B1/en
Publication of WO2008011801A1 publication Critical patent/WO2008011801A1/zh
Priority to US12/355,535 priority patent/US8580323B2/en

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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
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • 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
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1209—Proteolytic or milk coagulating enzymes, e.g. trypsine
    • 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
    • A23C9/1425—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 whey, e.g. 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
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1512—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate
    • 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
    • A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby

Definitions

  • the invention relates to a method for processing cow's milk, in particular to a method for processing lactose-free dairy products or low-lactose dairy products by using cow's milk as raw material.
  • the lactose-free milk or low-lactose dairy product may be lactose-free or low-lactose liquid milk and lactose-free or low-lactose solid milk powder.
  • Lactose is a unique disaccharide in mammalian milk and the most important carbohydrate in milk (more than 99.8% of total sugar). The content of normal fresh milk lactose is 4.8% ⁇ 5.2%, accounting for about 52% of the milk non-fat milk solids and 70% of the whey solids.
  • Medical Encyclopedia A service of the US national library of medicine and the national institutes of health.) records: lactose into the digestive tract requires the decomposition, digestion and absorption of lactase in the small intestine, otherwise it is prone to bloating, Gastrointestinal symptoms such as abdominal pain and diarrhea, medically known as Lactose intolerance. Lactose intolerance occurs mostly in Asian, African, and Latin American populations.
  • lactose is mainly found in dairy products, in order to avoid lactose intolerance, people often change their diet, not eating or eating less milk or milk products. However, it is reported in the World Journal of Gastorenterolgy 2006, Vol 12, No. 2, pl87-191 that if the cow's milk or milk products are abandoned, the diet may be lost and the body's nutrition may be unbalanced.
  • USP6881428, USP 20050170044 and European Food Tech Award to Valio lactose free milk Technology 2006/5/4 records that in the existing milk processing, lactose is added to cow's milk, and lactose is first decomposed to reduce the symptoms of drinking milk.
  • the present invention provides a method for effectively removing lactose from milk.
  • the method first degreases the bovine emulsion to obtain a low-fat beef emulsion and a cow's milk fat respectively; adding a curd and a calcium salt to the low-fat cow's emulsion while stirring, forming a curd state; heating the curd, stirring and cutting, forming a coagulation Milk granules and supernatant; the curd granules are dissolved in a emulsified emulsion to form a milk heavy solution; the supernatant is subjected to membrane separation to remove lactose to obtain a lactose-free whey or a lactose-free whey powder; Lactose whey or lactose whey powder is mixed and dissolved, and the original milk fat is added or not, and then an emulsifier is added to carry out an emulsification reaction to obtain a lactose-
  • milk or dry to make lactose-free milk powder If it is not degreased, low emulsion can be obtained by directly performing milk curd on the cow's emulsion, dissolving the emulsion to form a milk heavy solution, and separating the supernatant to remove the lactose by membrane separation.
  • Sugar liquid milk or low lactose milk powder If it is not degreased, low emulsion can be obtained by directly performing milk curd on the cow's emulsion, dissolving the emulsion to form a milk heavy solution, and separating the supernatant to remove the lactose by membrane separation.
  • Sugar liquid milk or low lactose milk powder If it is not degreased, low emulsion can be obtained by directly performing milk curd on the cow's emulsion, dissolving the emulsion to form a milk heavy solution, and separating the supernatant to remove the lactose by membrane separation.
  • the key technique of the present invention is to dissolve the curd granules into a milk heavy solution by using a solute, and then compound the defatted lactose into a lactose-free liquid milk or a lactose-free solid milk powder.
  • the method of the present invention is also applicable to the preparation of lactose-free goat liquid milk or de-lactose goat milk powder using goat milk as a raw material. Purpose of the invention
  • the lactose-free cow's milk product is prepared by using milk as raw material, or without degreasing, precipitating, ultrafiltration, reconstitution, mixing and recovery.
  • the lactose-free milk can be made into lactose-free liquid milk and lactose-free solid. Milk powder, low lactose liquid milk or low lactose solid milk powder.
  • Another object of the present invention is to provide the same method as described above, which is suitable for preparing lactose-free sheep liquid milk or low-lactose sheep liquid milk and lactose-free goat milk powder or low-lactose goat milk powder using goat milk as a raw material.
  • the use of a certain curd method can cause the structure of the milk to change, and coagulation occurs, so that fat, protein, vitamins, minerals, etc. are concentrated in the curd.
  • Degreasing the milk in advance increases the cohesive density of the milk and further reduces the residual amount of lactose in the curd particles. Since lactose is mainly concentrated in the whey, it is water-soluble and has a small molecular weight. On the basis of this, the application of membrane technology to the whey can double the separation effect of lactose. .
  • the milk curd was processed by enzyme curd, and the main product was cheese or casein, which was quite different from the original milk traits, taste and composition.
  • the emulsion, emulsifier and homogeneous combination scheme can reconstitute the enzymatic curd to obtain a curd milk heavy solution.
  • lactose whey solution and the curd milk heavy solution in the above 1, 2 are mixed to obtain a bovine emulsion other than lactose, and the milk properties and stability are basically the same as those of the original milk.
  • the present invention shows that lactose intolerance symptoms and abnormal blood glucose reactions do not occur after the lactose-free lactose-free and diabetic patients drink the lactose-free dairy product of the present invention.
  • National Standard of the People's Republic of China GB 13432—2004 The pre-packaged special dietary food labeling principle stipulates that 0.5% of the sugar in the product (refers to all monosaccharides and disaccharides) is a sugar-free product.
  • the lactose in the dairy product is reduced by 20% to 50%, the lactose intolerance phenomenon of drinking milk can be substantially eliminated.
  • the low lactose liquid milk described in the present invention has a lactose content of 2.5% (50% by weight).
  • the low lactose whole milk powder has a lactose content of 20% (50% reduction in sugar). Therefore, the technical solution of the present invention is i
  • the milk is first degreased, and the food grade curd is added to separate the milk fat, protein, mineral precipitate from the whey liquid phase.
  • the precipitate was collected and reconstituted as a solute emulsion.
  • the collected whey is subjected to membrane separation to remove lactose, and then the fat, lactose-free whey is mixed with the heavy solution.
  • the mixed lactose emulsion is homogenized and sterilized to produce lactose-free liquid milk or dried to form lactose-free milk powder, or mixed with normal milk to form a low lactose dairy product.
  • the preparation method of the lactose-free dairy dairy product of the present invention comprises the following four steps: Step A (1) ⁇ (6) Obtaining a lactose-free milk emulsion, A (1) ⁇ (7) Step to obtain lactose-free liquid milk, can Further drying to prepare lactose-free milk powder or low-lactose liquid milk, and drying to make low-lactose milk powder. Step B (1) ⁇ (5) Obtain a low lactose emulsion; or Step B (1) ⁇ (6) Obtain low lactose liquid milk or dry to make low lactose milk powder:
  • the low-lactose milk emulsion is homogenized, sterilized to obtain low lactose liquid milk or dried to form low-lactose milk powder.
  • the lactose-free dairy product of the present invention comprises lactose-free liquid milk and lactose-free milk powder.
  • Low-fat milk dairy products include low-lactose liquid milk and low-lactose milk powder.
  • the bovine emulsion described in the present invention refers to the preparation of fresh milk or food grade milk powder dissolved in drinking water;
  • the curd emulsion described in the present invention includes a rennet, an acid preparation or a mixture of a chymosin and an acid preparation.
  • the chymosin includes animal chymosin, phytochymosin, and microbial chymosin.
  • the animal chymosin refers to the stomach wrinkle enzyme of burdock or alpaca
  • the plant chymosin refers to papaya chymosin
  • the microbial chymosin refers to mucor chymosin.
  • the acid preparation is hydrochloric acid, lactic acid, citric acid or carbon dioxide gas.
  • the solvating agent described in the present invention comprises a carbonate-citric acid preparation buffer, a citrate-citrate buffer or a phosphate solution buffer, and the phosphate solution buffer may be dipotassium hydrogen phosphate-phosphoric acid.
  • Potassium dihydrogen phosphate buffer the concentration of the milk heavy solution salt is controlled at 0.005-0.03M; the pH value of the milk heavy solution is controlled at 6.6-7.0.
  • the emulsifiers described in the present invention include sucrose esters and lecithin.
  • the emulsification reaction described in the present invention, the shear emulsification condition is the rotation speed
  • the membrane separation techniques of the present invention include ultrafiltration and nanofiltration, and the models of ultrafiltration and nanofiltration are represented by membrane materials and molecular weight cut-off.
  • Ultrafiltration membrane type Polyethersulfone or ceramic, membrane molecular weight cutoff is 5000-20000;
  • Nanofiltration membrane type GS-NF-48 Material is composite membrane or ceramic membrane, molecular weight cutoff of nanofiltration membrane It is 100-350.
  • the invention may further comprise a method for preparing low lactose liquid milk, which is prepared by mixing lactose-free liquid milk or lactose-free milk powder with ordinary milk into low-lactose milk, and then homogenizing and sterilizing;
  • the method for preparing the low-lactose milk powder of the present invention comprises the steps of: preparing lactose-free liquid milk or lactose-free milk powder in proportion to ordinary milk to form low-lactose milk, homogenizing and sterilizing, and finally drying.
  • lactose-free or low-lactose milk preparation method described in the present invention is also applicable to the production of sugar-free and low-sugar goat milk products.
  • curd and lactose whey and fat reconstitution can retain the majority of nutrients in the original milk except lactose;
  • lactose-free dairy products produced by this method not only reduce lactose, but also reduce the total sugar content, while maintaining the original milk flavor and taste.
  • This product can also be combined with other products to further produce other no or low sugar health Kang food o
  • the washed curd granules were collected and dissolved by stirring at a final concentration of 0.1 mol of potassium citrate-citrate buffer to form a milk heavy solution of pH 6.7.
  • the collected supernatant is subjected to ultrafiltration and nanofiltration membrane filtration to remove lactose to obtain a lactose-containing whey containing minerals and vitamins.
  • the milk heavy solution was mixed with the lactose whey liquid and fat, heated at 60 ° C, homogenized at 20 MPa, and then sterilized to prepare lactose-free liquid milk.
  • the lactose liquid milk was tested to have a lactose content of 0.5%, a total sugar content of 0.5%, a fat content of 3.0%, and a protein content of 2.9%. Or further dry it into a powder to make lactose-free milk powder. After testing, the content of the lactose milk powder is 5% lactose, 5% total sugar, and 30% protein.
  • the washed curd granules were collected by filtration, dissolved and emulsified by stirring at a final concentration of 0.1 mol of potassium carbonate-citric acid complex buffer and 0.2% sucrose ester to form a milk heavy solution having a pH of 7.0.
  • the collected supernatant is subjected to ultrafiltration and nanofiltration membrane filtration to remove lactose, and the retentate is a mineral-containing lactose-free whey.
  • the milk heavy solution is mixed with the lactose whey liquid and homogenized, and heat-sterilized to prepare a sugar-free liquid milk.
  • the lactose-free liquid milk was tested to have a lactose content of 0.5%, a total sugar content of 0.5%, a fat content of 1.5%, and a protein content of 2.9%.
  • the washed curd granules were collected and dissolved by stirring with potassium dihydrogen phosphate monobasic phosphate buffer to form a pH 6. 8 emulsion solution.
  • the collected supernatant was subjected to membrane filtration treatment to remove lactose, and the retentate was a mineral-containing lactose-containing whey.
  • the milk heavy solution is mixed with the lactose-free whey to obtain 80 kg of lactose-free milk, and then mixed with 80 kg of ordinary fresh milk, homogenized, heat-sterilized, and made into low-sugar liquid milk.
  • the low lactose liquid milk has a lactose content of 2.5%, a total sugar of 2.5%, a fat of 1.5%, and a protein content of 2.9%.
  • the washed curd granules were collected and dissolved by stirring with sodium citrate-citric acid buffer to form a milk heavy solution having a pH of 6.8.
  • the collected supernatant was subjected to membrane filtration treatment to remove lactose, and the retentate was a mineral-containing lactose-containing whey.
  • the milk heavy solution was mixed with the lactose-free whey to obtain 80 kg of de-lactose milk, homogenized and heat-sterilized to prepare low-sugar liquid milk.
  • the low lactose liquid milk was tested to have a lactose content of 2.5%, a total sugar of 2.5%, a fat content of 3%, and a protein content of 2.9%.

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Description

去糖牛奶的制备方法
技术领域
本发明涉及一种牛乳的加工方法，具体地说是一种以牛乳为原料， 制成无乳糖牛乳制品或低乳糖牛乳制品的加工方法。此无乳糖牛乳制 品或低乳糖牛乳制品可以是无乳糖或低乳糖液态奶以及无乳糖或低 乳糖固体奶粉。
背景技术
乳糖是哺乳动物乳汁中一种特有的双糖， 也是牛奶中最主要的碳 水化合物（占总糖的 99.8%以上）。正常新鲜牛乳乳糖的含量为 4.8%〜 5.2%, 约占牛乳非脂乳固体的 52%, 乳清固体的 70%。 医学百科全 书 (Medical Encyclopedia, A service of the U.S national library of medicine and the national institutes of health.) 记载： 乳糖进入消化道 需经小肠内足量乳糖酶的分解、消化和吸收，否则易发生腹胀、腹疼、 腹泻等消化道症状， 医学上称之乳糖不耐受症状（Lactose intolerance) 。 乳糖不耐症多发生在亚洲、 非洲、 拉丁美洲地区人群。 由于乳糖主要存在于乳制品中， 为避免乳糖不耐症， 人们通常会改变 饮食方式， 不食或少食牛奶或牛奶制品。 然而在世界胃肠病学杂志 (World journal of gastorenterolgy 2006, Vol 12, No.2, pl87-191 ) 中报 道， 如果因此放弃牛乳或牛奶制品将可能导致饮食结构缺失， 机体 营养失衡。 为解决饮用牛乳的乳糖不耐现象， 在 USP6881428、 USP 20050170044禾口 European Food Tech Award to Valio lactose free milk technology 2006/5/4都记载， 现有的牛乳加工中， 采用了在牛乳中添 加乳糖酶，先将乳糖分解的降乳糖方法来改善饮用牛奶产生的不适症 状。然而， 此法却产生了相同摩尔浓度的葡萄糖和半乳糖， 制品总糖 的含量并不降低。 长期或大量服用， 也不利稳定糖尿病患者的血糖。 去除牛乳中的乳糖， 降低牛乳总糖含量， 对保障消费者健康有着十分 积极的意义。 目前， 国内外对去除牛乳乳糖的方法也有报道， 美国专 利报道对牛乳采用凝乳酶结合发酵的制造方法生产可口的奶酪，此种 奶酪既有营养又低乳糖， 但是失去了宝贵的乳清营养成分 （U. S. P. 5429829)。 USP20050214409记载采用膜分离和柱层析的方法可直接 去除牛乳中的乳糖， 但该方法生产效率较低， 较难实现工业化生产。 发明概述
本发明提供了一种有效去除牛乳中乳糖的方法。该方法对牛乳液 先作脱脂处理， 分别获得低脂牛乳液和牛乳脂肪； 对低脂牛乳液边搅 拌边加入凝乳剂和钙盐， 形成凝乳状态； 对凝乳加热， 搅拌切割， 形 成凝乳颗粒和上清液； 凝乳颗粒以溶乳剂溶解， 形成乳重溶液； 将上 清液进行膜分离去除乳糖， 得到去乳糖乳清液或去乳糖乳清粉； 然后 将乳重溶液与去乳糖乳清液或去乳糖乳清粉混合溶解，并加入或不加 入原牛乳脂肪， 再加入乳化剂进行乳化反应， 得到无乳糖牛乳液； 或 者再对无乳糖牛乳液进行均质、 消毒得液态奶或干燥制成无乳糖奶 粉。如果不作脱脂处理， 采用对牛乳液直接进行凝乳、 溶乳剂溶解形 成乳重溶液、上清液进行膜分离去除乳糖、复原等步骤可以获得低乳 糖液态奶或低乳糖奶粉。
本发明的关键技术是对凝乳颗粒用溶乳剂溶解成乳重溶液， 再 与去乳糖上清液复配成去乳糖液态奶或去乳糖固体奶粉。本发明的方 法还适用于以羊奶作为原料， 制备去乳糖羊液态奶或去乳糖羊奶粉。 发明目的
本发明的一个目的是提供一种有效去除牛乳中乳糖的方法。具 体的说以牛乳为原料， 经或不经脱脂、 沉淀、 超滤、 重溶、 混合和复 原等步骤制成的去乳糖牛乳制品， 此去乳糖牛乳可制成无乳糖液态 奶、无乳糖固体奶粉、低乳糖液态奶或低乳糖固体奶粉。 本发明的另 外一个目的是提供上述相同方法， 以适用于以羊奶作为原料， 制备无 乳糖羊液态奶或低乳糖羊液态奶以及无乳糖羊奶粉或低乳糖羊奶粉。 发明内容 '
根据发明人近年对牛乳和乳糖的研究结果：
1、采用一定的凝乳法可引起牛乳结构改变， 发生凝聚， 使脂肪、 蛋白、 维生素、矿物质等聚集于凝乳中。若事先对牛乳脱脂可增加牛 乳的凝聚密度， 进一步减少乳糖在凝乳颗粒中的残留量。 由于乳糖主 要集中于乳清中， 呈水溶性， 分子量较小， 在此基础上， 再应用膜技 术处理乳清液可成倍提高对牛乳乳糖的分离效果。.
2、 以往人们采用酶凝乳剂对牛乳进行凝乳加工， 其主要产物是 奶酪或干酪素， 与原奶性状、 口感、 组分大相径庭。 采用本发明的溶 乳剂、乳化剂和均质组合方案可以使酶法凝乳重溶复原， 从而得到凝 乳乳重溶液。
3、将上述 1、 2中的去乳糖乳清液和凝乳乳重溶液相混合， 便获 得除乳糖之外的牛乳液， 其牛乳性质和稳定性和原乳基本相同。
4、 本发明表明， 原肠道乳糖酶低下者和糖尿病患者饮用本发明 的无乳糖牛乳制品后， 不发生乳糖不耐受症状和血糖异常反应。 中华人民共和国国家标准 GB 13432—2004预包装特殊膳食用食 品标签通则规定制品中糖 （指所有的单糖和双糖） 含量 0.5% 的为 无糖产品。通常当牛乳制品中的乳糖减少 20%〜50%， 可基本消除人 群饮用牛奶的乳糖不耐现象， 为此， 本发明说述的低乳糖液态奶中乳 糖含量为 2.5% (减糖 50%)，低乳糖全脂奶粉中乳糖含量为 20% (减 糖 50%)。 因此， 本发明的技术解决构思是 i
先将牛乳脱脂， 加入食用级凝乳剂使乳汁脂肪、 蛋白， 矿物质沉 淀与乳清液相分离。收集沉淀物以溶乳剂重溶。收集的乳清液以膜分 离法去除其中的乳糖， 然后将脂肪、 去乳糖的乳清液与重溶液相混。 此相混的去乳糖乳液经均质处理和灭菌后制成无乳糖液态奶或干燥 制成无乳糖奶粉， 或是将它们与正常牛乳相混制成低乳糖乳制品。 本发明的去乳糖牛乳制品的制作方法包括通过下述四种步骤获得： 步骤 A ( 1 ) 〜 （6) 获得无乳糖牛乳液、 A ( 1 ) 〜 （7) 步骤获得无 乳糖液态奶、可以进一步干燥制成无乳糖奶粉或低乳糖液态奶、干燥 制成低乳糖奶粉。 步骤 B ( 1 ) 〜 （5) 获得低乳糖牛乳液； 或步骤 B (1) 〜 （6) 获得低乳糖液态奶或干燥制成低乳糖奶粉：
A.
(1)对牛乳液先作脱脂处理， 分别得低脂牛乳液和牛乳脂肪；
(2)对 A (1)的低脂牛乳液加热， 边搅拌边加入凝乳剂和钙盐 液， 使之形成凝乳状态；
(3) 对凝乳加热， 并作搅拌切割， 形成凝乳颗粒和上清液， 经 分离， 分别收集得到凝乳颗粒和上清液；
(4) 凝乳颗粒以溶乳剂溶解， 形成乳重溶液， 乳重溶液的 pH 值控制在 6.6~7.0；
(5) 将 A (3)得到的上清液， 以膜分离技术去除乳糖， 得到 去乳糖乳清液或去乳糖乳清粉；
(6)将 A (4) 的乳重溶液与 A (5) 的去乳糖乳清液或去乳糖 乳清粉混合溶解， 并加入或不加入 A (1) 牛乳脂肪以及再添加乳化 剂进行剪切乳化反应， 得到无乳糖牛乳液；
(7)对 A (6) 无乳糖牛乳液进行均质、 消毒得无乳糖液态奶、 干燥制成无乳糖奶粉； 或对 A (6)无乳糖牛乳液与普通牛乳液相混 合进行均质、 消毒得低乳糖液态奶、 干燥制成低乳糖奶粉。
B.
(1)对牛乳液加热， 边搅拌边加入凝乳剂和钙盐液， 使之形成凝 乳状态；
(2)对凝乳加热， 并作搅拌切割， 形成凝乳颗粒和上清液， 经分 离， 分别收集得到凝乳颗粒和上清液； (3 )凝乳颗粒以溶乳剂溶解， 形成乳重溶液， 乳重溶液的 pH值 控制在 6.6〜7.0；
(4) 将 B (2) 得到的上清液， 以膜分离技术去除乳糖， 得到去 乳糖乳清液或去乳糖乳清粉；
(5) 将 B (3) 的乳重溶液与 B (4) 的去乳糖乳清液或去乳糖乳 清粉混合溶解，并加入乳化剂进行剪切乳化反应，得到低乳糖牛乳液；
(6)对低乳糖牛乳液进行均质、 消毒得低乳糖液态奶或干燥制成 低乳糖奶粉。
本发明的无乳糖牛乳制品包括无乳糖液态奶、无乳糖奶粉。低乳 糖牛乳制品包括低乳糖液态奶、 低乳糖奶粉。
本发明中所述的牛乳液是指将新鲜牛乳或食品级奶粉以饮用水 溶解制取；
本发明中所述的凝乳剂包括凝乳酶、酸制剂或凝乳酶和酸制剂的 合剂。 凝乳酶包括动物性凝乳酶、 植物性凝乳酶和微生物性凝乳酶。 其中的动物性凝乳酶指牛犊或羊犊的胃皱酶，植物性凝乳酶指番木瓜 凝乳酶， 微生物凝乳酶指毛霉凝乳酶。 所述的酸制剂是盐酸， 乳酸， 柠檬酸或二氧化碳气体。
本发明中所述的溶乳剂包括碳酸盐一柠檬酸制剂缓冲液、柠檬酸 盐一柠檬酸缓冲液或磷酸盐液缓冲液，所述的磷酸盐液缓冲液可以是 磷酸氢二钾-磷酸二氢钾的缓冲液； 所述的乳重溶液盐浓度控制在 0.005-0.03M; 乳重溶液 pH值控制在 6.6 - 7.0。
本发明中所述的乳化剂包括蔗糖酯和卵磷脂。 本发明中所述的乳化反应， 其剪切乳化条件为转速
1000~4000rpm, 25〜60°C下反应 10~60min。
本发明中所 的膜分离技术包括超滤和纳滤，超滤和纳滤的型号 均以膜材质和截留分子量表示。超滤的膜型规格： 材质为聚醚砜或陶 瓷， 膜的截留分子量为 5000-20000; 纳滤的膜型规格 GS-NF-48: 材 质为复合膜或陶瓷膜， 纳滤膜的截留分子量为 100-350。
本发明还可以另外包括一种低乳糖液态奶的制作方法，是将无乳 糖液态奶或无乳糖奶粉与普通牛奶按比例相配制成低乳糖奶，再经均 质和灭菌制成；
本发明的一种低乳糖奶粉的制作方法，是先将无乳糖液态奶或无 乳糖奶粉与普通牛奶按比例相配制成低乳糖奶， 再经均质和灭菌， 最 后进行干燥制成。
本发明中所述的无乳糖或低乳糖的牛奶制备方法也适用无糖和 低糖羊奶制品的制作。
本发明的优点是：
1、 先以凝乳法将凝乳沉淀出来， 可提高膜法去除乳清中乳 糖的效率， 降低生产成本；
2、 凝乳与去乳糖乳清和脂肪重组可保留原乳除乳糖外绝大 部分营养物质；
3、 本法生产的去乳糖牛乳制品， 不仅乳糖减少， 总糖含量 也降低， 同时保持了原乳风味、 口感。
4、 本品还可与其它产品组合， 进一步制作其它无或低糖健 康食品 o
具体实施方式
下面通过对本发明的具体实施例的详细描述进一步说明本发明， 但实施例并不意味着对本发明的限制。 实施例 1
取健康母牛分泌的乳汁 100公斤， 离心脱脂后， 加热 61 °C， 30 分钟消毒。 降温至 41 °C后边搅拌消毒乳液， 边缓慢均匀加入 10% CaCl2 100ml和 0.2%牛犊胃皱凝乳酶液 1000ml于乳液中。 静置保持 45分钟。凝乳反应结束后， 乳液迅速升温至 45°C , 以搅拌粉碎凝乳， 形成凝乳颗粒和上清液。 上清液过滤倾出后再加入 100公斤 45°C清 水， 继续搅拌， 再次将上清液过滤倾出。 收集洗涤后的凝乳颗粒， 以 终浓度 O.Olmol柠檬酸钾 -柠檬酸缓冲液搅拌溶解， 形成 pH 6.7的乳 重溶液。收集后的上清液以超滤和纳滤膜过滤处理去除乳糖， 得含矿 物质和维生素的去乳糖乳清液。将乳重溶液与去乳糖乳清液和脂肪混 合， 加热 60°C， 20MPa均质， 然后灭菌， 制成无乳糖液态奶。 经检 测， 此去乳糖液态奶的乳糖含量 0.5%， 总糖 0.5%， 脂肪 3.0%， 蛋白质 2.9%。或进一步使之烘干成粉末，制成无乳糖奶粉，经检测， 此去乳糖奶粉其含量： 乳糖 5%， 总糖 5%， 蛋白质 30%。 实施例 2
取食品级脱脂乳粉（脂肪含量 2.0%) 10公斤， 以 90公斤水溶 解成复原乳。对复原乳液边搅拌，边缓慢同时加入 10%乳酸钙 3000ml， 和 0.2%番木瓜凝乳酶液 1000ml于乳液中， 升温达 39°C , 保温 20分 钟。 凝乳反应结束后， 乳液迅速加温至 55V， 以搅拌粉碎凝乳， 形 成凝乳颗粒和上清液。 将上清液倾出后再加入 100公斤 45°C清水， 继续搅拌， 再次将上清液倾出。过滤收集洗涤后的凝乳颗粒， 以终浓 度 O.Olmol碳酸钾-柠檬酸复合缓冲液和 0.2%蔗糖酯搅拌溶解和乳化， 形成 pH为 7.0的乳重溶液。 收集后的上清液以超滤和纳滤膜过滤处 理去除乳糖， 截留液为含矿物质的去乳糖乳清液。将乳重溶液与去乳 糖乳清液混合均质， 加热灭菌， 制成无糖液态奶。 经检测， 此无乳糖 液态奶的乳糖含量 0.5%, 总糖 0.5%， 脂肪 1.5%, 蛋白质 2.9%。
实施例 3
取健康母牛分泌的乳汁 100公斤， 离心脱脂后， 乳液边搅拌， 边 缓慢加入 CaCl2 1000ml ， 接着将 2 N盐酸液缓慢均匀加入乳液中， 同时加温达 41 V， 使乳液 pH降至 5.0静置保持 45分钟。凝乳反应结 束后， 以搅拌粉碎凝乳， 形成凝乳颗粒和上清液。 将上清液倾出后再 加入 100公斤清水， 继续搅拌， 再次将上清液倾出。重复以上步骤直 至上清液 pH为 6.5。 收集洗涤后的凝乳颗粒， 以磷酸氢二钾一磷酸 二氢钾缓冲液搅拌溶解， 形成 pH 6. 8乳重溶液。 收集后的上清液以 膜过滤处理去除乳糖， 截留液为含矿物质的去乳糖乳清液。将乳重溶 液与去乳糖乳清液混合得 80公斤的无乳糖奶，再与 80公斤普通新鲜 牛乳相混， 经均质， 加热灭菌， 制成低糖液态奶。 经检测， 此低乳糖 液态奶的乳糖含量 2.5%，总糖 2.5%，脂肪 1.5%，蛋白质 2.9%。 实施例 4
取食品级脱脂乳粉（脂肪含量 2.0%) 10公斤， 以 90公斤水溶解 成低脂乳液。 经乳酸制剂凝乳、 柠檬酸缓冲液溶解， 形成乳重溶液。 将 1公斤去糖高蛋白乳清粉、 1公斤牛乳脂肪和 0. 02公斤卵磷脂加 入乳重溶液中混合均质， 加热灭菌， 制成无糖液态奶。 经检测， 此无' 乳糖液态奶的含量： 乳糖 0.5%， 总糖 0.5%， 脂肪 1.5%， 蛋白 质 2.9%。
实施例 5
取健康母牛分泌的乳汁 100公斤， 乳液边搅拌，边缓慢加入 10% CaCl2 .100ml ， 0.2% 毛霉凝乳酶液 1000ml和 IN盐酸液缓慢均匀加 入乳液中， 同时加温达 39°C， 使乳液 pH降至 6.5静置保持 45分钟。 凝乳反应结束后， 以搅拌粉碎凝乳， 形成凝乳颗粒和上清液。 将上清 液倾出后再加入 100公斤清水， 继续搅拌， 再次将上清液倾出。 收集 洗涤后的凝乳颗粒， 以柠檬酸钠 -柠檬酸缓冲液搅拌溶解， 形成 pH 为 6.8的乳重溶液。收集后的上清液以膜过滤处理去除乳糖， 截留液 为含矿物质的去乳糖乳清液。 将乳重溶液与去乳糖乳清液混合得 80 公斤的去乳糖奶， 经均质， 加热灭菌， 制成低糖液态奶。 经检测， 此 低乳糖液态奶的乳糖含量 2.5%， 总糖 2.5%， 脂肪 3%， 蛋白质 2.9%。
实施例 6
取羊乳汁 1 公斤， 经无花果蛋白凝乳酶、 CaCl2 凝乳， 分别得凝 乳和上清液。 凝乳以 pH7. 0柠檬酸缓冲液溶解，形成乳重溶液。 上清 液以膜过滤方式去除乳糖。将乳重溶液与去乳糖上清液均质混合，得 无糖羊奶。经检测，此无乳糖羊奶的含量：乳糖 0.5%，总糖 0.5%， 脂肪 1.5%， 蛋白质 2.9%。

Claims

权 利 要 求
1. 一种去乳糖牛乳制品的制作方法， 其特征是所述的去乳糖牛乳制 品是通过下述 A (1) 〜 （6)、 A (1) 〜 （7)、 B (1) 〜 （5) 或 B (1) 〜 （6) 四种步骤获得：
A.
(1) 对牛乳液先作脱脂处理， 分别得低脂牛乳液和牛乳脂肪；
(2)对 A (1) 的低脂牛乳液加热， 边搅拌边加入凝乳剂和钙盐 液， 使之形成凝乳状态； '
(3) 对凝乳加热， 并作搅拌切割， 形成凝乳颗粒和上清液， 经 分离， 分别收集得到凝乳颗粒和上清液； \
(4) 凝乳颗粒以溶乳剂溶解， 形成乳重溶液， 乳重溶液的 pH 值控制在 6.6〜7.0;
(5) 将 A (3) 得到的上清液， 以膜分离技术去除乳糖， 得到 去乳糖乳清液或去乳糖乳清粉；
(6) 将 A (4) 的乳重溶液与 A (5) 的去乳糖乳清液或去乳糖 乳清粉混合溶解， 并加入或不加入 A (1) 牛乳脂肪以及再添加乳化 剂进行剪切乳化反应， 得到无乳糖牛乳液；
(7) 对 A (6) 无乳糖牛乳液进行均质、 消毒得无乳糖液态奶、 干燥制成无乳糖奶粉； 或将 A (6) 无乳糖牛乳液与普通牛乳液相混 合后进行均质、 消毒得低乳糖液态奶、 干燥制成低乳糖奶粉；
B.
(1) 对牛乳液加热， 边搅拌边加入凝乳剂和钙盐液， 使之形成凝 乳状态；
(2) 对凝乳加热， 并作搅拌切割， 形成凝乳颗粒和上清液， 经分 离， 分别收集得到凝乳颗粒和上清液；
(3 ) 凝乳颗粒以溶乳剂溶解， 形成乳重溶液， 乳重溶液的 pH值 控制在 6.6〜7.0；
(4) 将 B (2) 得到的上清液， 以膜分离技术去除乳糖， 得到去 乳糖乳清液或去乳糖乳清粉；
(5) 将 B (3) 的乳 II溶液与 B (4) 的去乳糖乳清液或去乳糖乳 清粉混合溶解，并加入乳化剂进行剪切乳化反应，得到低乳糖牛乳液;
(6) 对低乳糖牛乳液进行均质、 消毒得低乳糖液态奶或干燥制成 低乳糖奶粉。
2. 根据权利要求 1所述的制作方法， 其特征是所述步骤 A ( 1 ) 中的 牛乳液是指新鲜牛乳或食品级奶粉以饮用水溶解制取。
3. 根据权利要求 1所述的制作方法， 其特征为所述步骤 A ( 1 ) 中低 脂牛乳液的脂肪含量在 0.2〜2.0 %之间。
4. 根据权利要求 1所述的制作方法， 其特征是所述步骤 A (2)或 B
( 1 ) 中的凝乳剂是凝乳酶、 酸制剂或凝乳酶和酸制剂的合剂。
5. 根据权利要求 1所述的制作方法， 其特征为所述步骤 A (2)或 B
( 1 ) 中的钙盐包括氯化钙或柠檬酸钙或乳酸钙。
6. 根据权利要求 4所述的制作方法， 其特征是所述的凝乳酶是动物 性凝乳酶或植物性凝乳酶或微生物凝乳酶； 其中的动物性凝乳酶 指牛犊或羊犊的胃皱酶， 植物性凝乳酶指番木瓜凝乳酶， 微生物 凝乳酶是毛霉凝乳酶； 所述的酸制剂是盐酸、 乳酸、 柠檬酸或二 氧化碳气体。
7. 根据权利要求 1所述的制作方法， 其特征是所述步骤 A (5 )或 B
(4)中的膜分离技术指釆用截留分子量为 1000〜10000的超滤和 截留分子量为 100〜350的纳滤膜进行分离。
8. 根据权利要求 1所述的制作方法， 其特征是所述步骤 A (6) 中根 据牛乳脂肪加入量分别得脱脂无糖牛乳液， 或低脂无糖牛乳液， 或全脂无糖牛乳液；
9. 根据权利要求 1所述的制作方法， 其特征是步骤 A (4)或 B (3 ) 所述的溶乳剂是碳酸盐一柠檬酸缓冲液、 柠檬酸盐一柠檬酸缓冲 液或磷酸盐液缓冲液； 所述的乳重溶液的盐浓度控制在 0.005〜0.03M。
10.根据权利要求 1所述的制作方法， 其特征为步骤 A(6)或 B (5)所 述的剪切乳化反应，其剪切乳化条件为转速 1000〜4000rpm， 25-60 °C下反应 10~60min。
11.根据权利要求 1所述的制作方法， 其特征是步骤 A (7)所制得的 无乳糖液态奶或无乳糖奶粉与普通牛奶或奶粉配制成低乳糖液态 奶或低乳糖奶粉。
12.根据权利要求 1所述的制作方法， 其特征是适用于以羊奶作为原 料制得无乳糖羊液态奶、 无乳糖羊奶粉、 低乳糖羊液态奶或低乳 糖羊奶粉。
PCT/CN2007/002170 2006-07-17 2007-07-16 Procédé de préparation de lait délactosé WO2008011801A1 (fr)

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AU2007278715A AU2007278715B2 (en) 2006-07-17 2007-07-16 Method for making lactose-removing milk
KR1020097003197A KR101122928B1 (ko) 2006-07-17 2007-07-16 유당제거 우유의 제조방법
CA2659806A CA2659806C (en) 2006-07-17 2007-07-16 Method for making lactose-free milk products or low-lactose milk products
DK07764072.0T DK2050341T3 (en) 2006-07-17 2007-07-16 Process for the preparation of lactose-free milk
JP2009519781A JP2009543563A (ja) 2006-07-17 2007-07-16 脱乳糖の牛乳製品の製造方法
BRPI0715046-6A BRPI0715046A2 (pt) 2006-07-17 2007-07-16 mÉtodo para preparar leite sem lactose
ES07764072.0T ES2636544T3 (es) 2006-07-17 2007-07-16 Procedimiento de preparación de leche sin lactosa
EP07764072.0A EP2050341B1 (en) 2006-07-17 2007-07-16 Method for preparing delactosed milk
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