CN102870877A - Preparation method for low-lactose fermented dairy product - Google Patents
Preparation method for low-lactose fermented dairy product Download PDFInfo
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Abstract
The invention discloses a preparation method for a low-lactose fermented dairy product. The preparation method has two modes; in one of the modes, lactase is added into milk and ferment is inoculated at the same time, so that the low-lactose fermented dairy product is prepared; in the other mode, lactase is first added into fresh milk, so that lactose is hydrolyzed into glucose and galactose, and ferment is then inoculated, so that the fermented dairy product is prepared. The low-lactose fermented dairy product prepared by the preparation method not only has the characteristics of low lactose content and high viable count, but also has the specific flavor and taste of fermented milk, the change of acidity is little in the process of later storage, and the taste is good. The preparation method is applicable to the preparation of low-lactose fermented dairy products.
Description
Technical field
The invention belongs to the dairy products preparation field, be specifically related to a kind of preparation method of low lactose fermentation dairy products.
Background technology
Cow's milk is as important food resources, contains the protein of high-quality, the fat of absorption easy to digest, abundanter mineral matter and multivitamin is arranged, and is a kind of natural nutraceutical.But there is 55.1% adult in China because suffering from lactose intolerance, and can not milk drink.Therefore the optimal path that solves the lactose intolerance problem provides best low-lactose dairy product for the patient exactly.
At present, low-lactose dairy product is mainly low-lactose milk and common fermentation sour milk, and wherein: low-lactose milk is to make with the lactose enzymolysis, is non-cultured milk, does not have the distinctive flavour of acidified milk and mouthfeel; The common fermentation breast then is to add lactobacillus-fermented to form in fresh milk, this fermented yoghourt part lactose in the milk of can only degrading, wherein 70% lactose is still also stayed in the acidified milk, use this sour milk to have good effect for the slight people of lactose intolerance, the people serious for the lactose intolerant patient then still can not eat.
Chinese invention patent CN101228904 discloses " a kind of low-lactose milk and preparation method thereof ", adopt the preparation method who adds lactose-enzyme milk, between pasteurize and ultra high temperature sterilization step, added the lactase hydrolysing step, reduce the content of product lactose, improved the absorption of consumer to milk.
Guo Jieyan etc. once came lactose in the hydrolysed milk to study this enzyme to the hydrolysis (Guo Jieyan etc. of lactose with the lactase of Kluyveromyces lactis, yeast lactase is to the research of lactose hydrolysis, food and fermentation industries, 3:19-22,1991).
Yet the method that above patent and paper relate to all is to add lactase with the preparation low-lactose milk in cow's milk, although the method has reduced the content of Lactose in Milk, has not but had the distinctive flavour of acidified milk and mouthfeel.
Summary of the invention
The technical problem to be solved in the present invention, provide a kind of preparation method of low lactose fermentation dairy products, in preparation process, not only added lactase, gone back inoculating starter and ferment, guaranteed that lactose content has also had the distinctive local flavor of acidified milk and mouthfeel in low.
Therefore, the present invention adds lactase in the fresh cow milk to and the low lactose fermentation sour milk by inoculation fermentation system, can make by the following method: (1) adds lactase first in the fresh milk lactose hydrolysis is glucose and galactolipin, and then inoculating starter makes acidified milk; (2) lactase is added in the milk and simultaneously inoculating starter make low lactose fermentation breast.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A kind of preparation method of low lactose fermentation dairy products specifically has two kinds of approach:
Approach one: enzymolysis milk carries out simultaneously with fermentation, and carries out according to the following steps order
1. the processing of raw material milk
A1, homogeneous: raw material milk is carried out homogeneous, and homogenizing temperature is 65 ℃, and homogenization pressure is 25MPa, the raw material milk x1 behind the formation homogeneous;
B1, pasteurization: raw material milk x1 in 95 ℃ of pasteurization 5min, is formed the raw material milk y1 behind the pasteurization;
2. enzymolysis and fermentation
A2, cool: the raw material milk y1 behind the pasteurization is cooled;
B2, enzymolysis and fermentation: add lactase in the raw material milk of being down to room temperature and carry out enzymolysis, add simultaneously leavening, the sealing heat-preservation fermentation is reduced to 4.3-4.5 to pH, forms acidified milk m1;
3. the preparation of low lactose fermentation dairy products
A3, acidified milk m1 is stored refrigerated in 4 ℃;
B3, sterile filling are made low lactose fermentation dairy products;
Approach two: will ferment again behind the milk enzymolysis first, and carry out according to the following steps order
1. the processing of raw material milk
A1, homogeneous: raw material milk is carried out homogeneous, and homogenizing temperature is 65 ℃, and homogenization pressure is 25MPa, the raw material milk x2 behind the formation homogeneous;
B1, pasteurization: raw material milk x2 in 95 ℃ of pasteurization 5min, is formed the raw material milk y2 behind the pasteurization;
2. enzymolysis
A2, cool: the raw material milk y2 behind the pasteurization is cooled;
B2, enzymolysis: add lactase in the raw material milk of being down to room temperature and carry out enzymolysis;
C2, the high temperature enzyme that goes out: 95 ℃ of enzyme 5min that go out form the dairy products n2 behind the enzymolysis;
3. inoculating starter
A3, cool: the dairy products n2 behind the enzymolysis is cooled to 42 ℃;
B3, inoculation: the dairy products inoculating starter after will lowering the temperature, the sealing heat-preservation fermentation is reduced to 4.3-4.5 to pH, formation acidified milk p2;
4. the preparation of low lactose fermentation dairy products
A4, acidified milk p2 is stored refrigerated in 4 ℃;
B4, sterile filling are made low lactose fermentation dairy products.
As a kind of restriction of the present invention, the addition of described lactase is 250～10000NLU/Kg, and hydrolysis temperature is 4～42 ℃, and enzymolysis time is 1～24h.
As further restriction, the addition of lactase is 500～1000 NLU/Kg, and the enzyme addition is that hydrolysis temperature is 25～42 ℃, and enzymolysis time is 1～4h.
As another kind of restriction the of the present invention, described leavening is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, Bifidobacterium or Lactobacillus casei, and it is 10 that its inoculum concentration is respectively streptococcus thermophilus
6Cfu/mL, lactobacillus delbruockii subspecies bulgaricus are 10
6Cfu/mL, Bifidobacterium is 10
7Cfu/mL, Lactobacillus casei are 10
6Cfu/mL.
Owing to adopted above-mentioned technical scheme, the present invention compared with prior art, obtained technological progress is:
The present invention adopts two kinds of low lactose fermentation dairy products of method preparation, be about to lactase add in the milk and simultaneously inoculating starter make low lactose fermentation breast, or first lactase to be added in the fresh milk lactose hydrolysis be glucose and galactolipin, and then inoculating starter makes acidified milk.Two kinds of prepared low lactose fermentation dairy products of method, it is low not only to have lactose content, the characteristics that viable count is high, also have the distinctive flavour of acidified milk and mouthfeel, taste is good, acidity changes littlely in the later stage storage process, and the number of viable of storage period (21d) is higher than sour milk of the same type, and taste still keeps better effect.The prepared low lactose fermentation breast of the present invention has better regulating intestinal canal flora and the effect that strengthens immunity when solving lactose intolerance.
The present invention is for the preparation of low lactose fermentation dairy products.
The present invention is described in further detail below in conjunction with specific embodiment.
The specific embodiment
Embodiment 1A kind of preparation method of low lactose fermentation dairy products
This preparation method carries out enzymolysis milk and fermentation simultaneously, carries out according to the following steps order
1. the processing of raw material milk
A1, homogeneous: raw material milk is carried out homogeneous, and homogenizing temperature is 65 ℃, and homogenization pressure is 25MPa, the raw material milk x behind the formation homogeneous;
B1, pasteurization: raw material milk x in 95 ℃ of pasteurization 5min, is formed the raw material milk y behind the pasteurization;
2. enzymolysis and fermentation
A2, cool: the raw material milk y behind the pasteurization is cooled;
B2, enzymolysis and fermentation: add 42 ℃ of enzymolysis 2h of lactase of 500NLU/Kg in the raw material milk of being down to room temperature, adding simultaneously streptococcus thermophilus is 10
6Cfu/mL, lactobacillus delbruockii subspecies bulgaricus are 10
6Cfu/mL, Lactobacillus casei are 10
6Cfu/mL, Bifidobacterium is 10
6The leavening of cfu/mL, the sealing heat-preservation fermentation is 4.5 to pH, formation acidified milk m;
3. the preparation of low lactose fermentation dairy products
A3, acidified milk m is stored refrigerated in 4 ℃;
B3, sterile filling are made low lactose fermentation dairy products;
Prepared low lactose fermentation dairy products lactose content is 8mg/mL, and lactic acid bacterium number is 2.5 * 10
10Cuf/mL, acidity is 70
OT.
Embodiment 2-6
Embodiment 2-6 is respectively a kind of preparation method of low lactose fermentation dairy products, and its preparation process is similar to Example 1, and difference only is that wherein related relevant parameter is different, shown in the table specific as follows:
Product of the present invention has reduced the content of Lactose in Milk by adding lactase, not only make the local flavor of product and mouthfeel unique by the inoculating starter fermentation, and is as shown in the table with the correction data of common fermentation sour milk:
As seen from the above table, compare with the common fermentation sour milk, low lactose fermentation sour milk has following features:
Viable count when lactose content obviously reduces, ferments termination is apparently higher than common fermented yoghourt.Experiment showed, in addition this sour milk after storing 21 days number of viable still for the twice of common fermentation sour milk so that it has effect of better regulating intestinal canal flora and enhancing immunity when solving lactose intolerance.
Embodiment 7A kind of preparation method of low lactose fermentation dairy products,
This preparation method is that first enzymolysis milk ferments again, carries out according to the following steps order:
1. the processing of raw material milk
A1, homogeneous: raw material milk is carried out homogeneous, and homogenizing temperature is 65 ℃, and homogenization pressure is 25MPa, the raw material milk x behind the formation homogeneous;
B1, pasteurization: raw material milk x in 95 ℃ of pasteurization 5min, is formed the raw material milk y behind the pasteurization;
2. enzymolysis
A2, cool: the raw material milk y behind the pasteurization is cooled;
B2, enzymolysis: 25 ℃ of lactases that add 1000NLU/Kg in the raw material milk of being down to room temperature carry out enzymolysis 5h;
C2, the high temperature enzyme that goes out: 95 ℃ of enzyme 5min that go out form the dairy products n behind the enzymolysis;
3. inoculating starter
A3, cool: the dairy products n behind the enzymolysis is cooled to 42 ℃;
B3, inoculating starter: the dairy products n inoculation streptococcus thermophilus after will lowering the temperature is 10
6Cfu/mL, lactobacillus delbruockii subspecies bulgaricus are 10
6Cfu/mL, Lactobacillus casei are 10
6Cfu/mL, Bifidobacterium is 10
6The leavening of cfu/mL, the sealing heat-preservation fermentation is 4.5 to pH, formation acidified milk p;
4. the preparation of low lactose fermentation dairy products
A4, acidified milk p is stored refrigerated in 4 ℃;
B4, sterile filling are made low lactose fermentation dairy products.
Prepared low lactose fermentation dairy products lactose content is 10mg/mL, and lactic acid bacterium number is 3.3 * 10
10Cuf/mL, acidity is 82
OT.
Embodiment 8-13
Embodiment 8-13 is respectively a kind of preparation method of low lactose fermentation dairy products, and its preparation process is similar to Example 7, and difference only is that wherein related relevant parameter is different, shown in the table specific as follows:
Product of the present invention has reduced the content of Lactose in Milk by adding lactase, not only make the local flavor of product and mouthfeel unique by the inoculating starter fermentation, and is as shown in the table with common fermentation sour milk correction data:
As seen from the above table, compare with the common fermentation sour milk, low lactose fermentation sour milk has following features:
Viable count when lactose content obviously reduces, ferments termination is apparently higher than common fermented yoghourt.Experiment showed, in addition this sour milk after storing 21 days number of viable still for the twice of common fermentation sour milk so that it has effect of better regulating intestinal canal flora and enhancing immunity when solving lactose intolerance.
Claims (6)
1. the preparation method of low lactose fermentation dairy products,
It is characterized in thatIt carries out enzymolysis milk and fermentation simultaneously, and carries out according to the following steps order
1. the processing of raw material milk
A1, homogeneous: raw material milk is carried out homogeneous, and homogenizing temperature is 65 ℃, and homogenization pressure is 25MPa, the raw material milk x1 behind the formation homogeneous;
B1, pasteurization: raw material milk x1 in 95 ℃ of pasteurization 5min, is formed the raw material milk y behind the pasteurization;
2. enzymolysis and fermentation
A2, cool: the raw material milk y1 behind the pasteurization is cooled;
B2, enzymolysis and fermentation: add lactase in the raw material milk of being down to room temperature and carry out enzymolysis, add simultaneously leavening, the sealing heat-preservation fermentation is reduced to 4.3-4.5 to pH, forms acidified milk m1;
3. the preparation of low lactose fermentation dairy products
A3, acidified milk m1 is stored refrigerated in 4 ℃;
B3, sterile filling are made low lactose fermentation dairy products.
2. the preparation method of low lactose fermentation dairy products,
It is characterized in thatIt will ferment behind the milk enzymolysis first again, and carries out according to the following steps order
1. the processing of raw material milk
A1, homogeneous: raw material milk is carried out homogeneous, and homogenizing temperature is 65 ℃, and homogenization pressure is 25MPa, the raw material milk x2 behind the formation homogeneous;
B1, pasteurization: raw material milk x2 in 95 ℃ of pasteurization 5min, is formed the raw material milk y2 behind the pasteurization;
2. enzymolysis
A2, cool: the raw material milk y2 behind the pasteurization is cooled;
B2, enzymolysis: add lactase in the raw material milk of being down to room temperature and carry out enzymolysis;
C2, the high temperature enzyme that goes out: 95 ℃ of enzyme 5min that go out form the dairy products n2 behind the enzymolysis;
3. inoculating starter
A3, cool: the dairy products n2 behind the enzymolysis is cooled to 42 ℃;
B3, inoculation: the dairy products inoculating starter after will lowering the temperature, the sealing heat-preservation fermentation is reduced to 4.3-4.5 to pH, forms acidified milk p2;
4. the preparation of low lactose fermentation dairy products
A4, acidified milk p2 is stored refrigerated in 4 ℃;
B4, sterile filling are made low lactose fermentation dairy products.
3. the preparation method of low lactose fermentation dairy products according to claim 1 and 2,
It is characterized in that:The addition of described lactase is 250～10000NLU/Kg, and hydrolysis temperature is 4～42 ℃, and enzymolysis time is 1～24h.
4. the preparation method of low lactose fermentation dairy products according to claim 3,
It is characterized in that:The enzyme addition of described lactase is 500～1000 NLU/Kg, and hydrolysis temperature is 25～42 ℃, and enzymolysis time is 1～4h.
5. according to claim 1, the preparation method of 2 or 4 described low lactose fermentation dairy products,
It is characterized in that:Described leavening is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, Bifidobacterium or Lactobacillus casei, and it is 10 that its inoculum concentration is respectively streptococcus thermophilus
6Cfu/mL, lactobacillus delbruockii subspecies bulgaricus are 10
6Cfu/mL, Bifidobacterium is 10
7Cfu/mL, Lactobacillus casei are 10
6Cfu/mL.
6. the preparation method of low lactose fermentation dairy products according to claim 3,
It is characterized in that:Described leavening is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, Bifidobacterium or Lactobacillus casei, and it is 10 that its inoculum concentration is respectively streptococcus thermophilus
6Cfu/mL, lactobacillus delbruockii subspecies bulgaricus are 10
6Cfu/mL, Bifidobacterium is 10
7Cfu/mL, Lactobacillus casei are 10
6Cfu/mL.
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Application publication date: 20130116 |