CN113273610A - Dairy product containing galacto-oligosaccharides and fructose and preparation method thereof - Google Patents
Dairy product containing galacto-oligosaccharides and fructose and preparation method thereof Download PDFInfo
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- 235000021255 galacto-oligosaccharides Nutrition 0.000 title claims abstract description 37
- 150000003271 galactooligosaccharides Chemical class 0.000 title claims abstract description 37
- 235000013365 dairy product Nutrition 0.000 title claims abstract description 35
- 229930091371 Fructose Natural products 0.000 title claims abstract description 30
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 title claims abstract description 30
- 239000005715 Fructose Substances 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title abstract description 18
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims abstract description 28
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 28
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 26
- 108700040099 Xylose isomerases Proteins 0.000 claims abstract description 18
- 229940116108 lactase Drugs 0.000 claims abstract description 18
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 16
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229910001629 magnesium chloride Inorganic materials 0.000 claims abstract description 14
- 239000001103 potassium chloride Substances 0.000 claims abstract description 14
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 14
- 239000012752 auxiliary agent Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 241000186660 Lactobacillus Species 0.000 claims abstract description 4
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 30
- 235000020200 pasteurised milk Nutrition 0.000 claims description 22
- 235000013618 yogurt Nutrition 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 19
- 239000000463 material Substances 0.000 claims description 18
- 230000001954 sterilising effect Effects 0.000 claims description 18
- 241000894006 Bacteria Species 0.000 claims description 15
- 235000014655 lactic acid Nutrition 0.000 claims description 15
- 239000004310 lactic acid Substances 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 11
- 230000000887 hydrating effect Effects 0.000 claims description 11
- 239000012528 membrane Substances 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 8
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 8
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 8
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 6
- 238000009928 pasteurization Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000011148 porous material Substances 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims 4
- 235000003599 food sweetener Nutrition 0.000 abstract description 5
- 239000003765 sweetening agent Substances 0.000 abstract description 5
- 150000001720 carbohydrates Chemical class 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 description 9
- 108090000790 Enzymes Proteins 0.000 description 9
- 229940088598 enzyme Drugs 0.000 description 9
- 230000007062 hydrolysis Effects 0.000 description 8
- 238000006460 hydrolysis reaction Methods 0.000 description 8
- 235000013336 milk Nutrition 0.000 description 8
- 239000008267 milk Substances 0.000 description 8
- 210000004080 milk Anatomy 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 5
- 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 4
- 239000008103 glucose Substances 0.000 description 4
- 230000004060 metabolic process Effects 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 238000006911 enzymatic reaction Methods 0.000 description 3
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- 235000000346 sugar Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 102100026189 Beta-galactosidase Human genes 0.000 description 2
- 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 description 2
- 239000012190 activator Substances 0.000 description 2
- 108010005774 beta-Galactosidase Proteins 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 229930182830 galactose Natural products 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 108010059881 Lactase Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 239000013522 chelant Substances 0.000 description 1
- 230000000112 colonic effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000004255 ion exchange chromatography Methods 0.000 description 1
- 150000002597 lactoses Chemical class 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
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- 230000004048 modification Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
Images
Classifications
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- 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
- A23C9/13—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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a dairy product containing galacto-oligosaccharide and fructose and a preparation method thereof, wherein the dairy product is prepared from the following raw materials in parts by weight: 100 parts of raw milk, 0-0.5 part of active lactobacillus and 0.5-1.5 parts of auxiliary agent; the auxiliary agent comprises: 0.1 to 1 part of kelp extract, 0.005 to 0.05 part of magnesium chloride, 0.005 to 0.05 part of potassium chloride, 0.001 to 0.02 part of EDTA, 0.05 to 0.5 part of N-lactase and 0.05 to 0.2 part of glucose isomerase. Compared with the traditional product, the dairy product provided by the invention has the advantages that the preparation process is simple and efficient, the calorie is reduced under the condition that the sweetness is not reduced, any carbohydrate and sweetener composition is not used, and the dairy product has the characteristics of low calorie, pleasant sweetness and containing dietary fiber.
Description
Technical Field
The invention relates to the field of dairy product production, and particularly relates to a dairy product containing galacto-oligosaccharide and fructose and a preparation method thereof.
Background
The enzymolysis technology is widely applied to food, such as commonly used saccharifying enzyme in sugar industry, glutamine transaminase in meat products and the like, but the enzyme preparation is less applied to dairy products, the main reason is that the enzymolysis is limited by ions, pH value and other conditions, the dairy products contain more ions, the reaction system is very complex, the maximum hydrolysis efficiency of the enzyme is not easy to realize, and the enzyme has natural inhibiting effect on partial enzyme. At present, the mature enzymolysis technology applied to the dairy products is lactose hydrolysis, but the products after lactose hydrolysis are single, the sweetness is lower, the conversion and absorption efficiency of glucose is higher, the existing lactose metabolites are innovated, the application range of other enzymolysis technologies in the dairy products is increased, and the improvement of the added value of the dairy products by innovated enzyme preparation hydrolysis metabolism technology becomes a research hotspot.
Galactooligosaccharides are carbohydrates that are not digestible in the human and animal body and comprise two or more galactose molecules, usually up to nine, and also one or more glucose molecules, linked by glycosidic bonds. One of the beneficial effects of galactooligosaccharides is their ability to act as prebiotic compounds, which provide physiological benefits to the consumer by selectively promoting the proliferation of beneficial colonic microorganisms. CN101396048 relates to a method for the preparation of milk enriched in galactooligosaccharides, comprising the following steps: heating milk, separating fat to obtain skim milk, pasteurizing, cooling, hydrolysis by immobilized beta-galactosidase, UHT sterilization, cooling, and packaging, but the galactooligosaccharides in milk prepared by this method are unstable. In addition, how to synthesize galactooligosaccharides by regulating and controlling complex reactions inside the system using enzyme technology without using any saccharides and sweeteners and without adding galactooligosaccharides additionally, while maintaining sweetness pleasure is a technical problem in the field of dairy products. Therefore, how to prepare a dairy product containing galactooligosaccharides and fructose is a problem to be solved at present.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide a dairy product containing galactooligosaccharides and fructose and a preparation method thereof.
In order to achieve the above purpose, the invention provides the following technical scheme:
a dairy product containing galactooligosaccharides and fructose is prepared from the following raw materials in parts by weight: 100 parts of raw milk, 0-0.5 part of active lactobacillus and 0.5-1.5 parts of auxiliary agent; the auxiliary agent comprises: 0.1 to 1 part of kelp extract, 0.005 to 0.05 part of magnesium chloride, 0.005 to 0.05 part of potassium chloride, 0.001 to 0.02 part of EDTA, 0.05 to 0.5 part of N-lactase and 0.05 to 0.2 part of glucose isomerase.
The invention provides a dairy product containing galacto-oligosaccharide and fructose, which changes the hydrolysis metabolite of the traditional lactase, converts the original galactose + glucose into more healthy galacto-oligosaccharide + fructose, isomerizes the rest glucose to form fructose, only the galacto-oligosaccharide and the converted fructose are contained in the prepared dairy product, but no other carbohydrates are contained, and the purpose of pleasant sweetness can be achieved without using any sugar substances or sweeteners. In the preparation process, the pH of the raw milk can be adjusted within a proper range by adding the kelp extract, so that the hydrolysis effect of glucose isomerase in the preparation process is positively promoted; for an enzymatic reaction activator, the combination of the magnesium salt and the potassium salt is selected, so that the enzymatic reaction activator has an obvious promoting effect; EDTA can chelate the middle segregants of cow milk, mainly calcium ions, which play a role in inhibiting the enzyme reaction. The galacto-oligosaccharide milk and the fructose milk product prepared by the invention improve the sweetness and reduce the whole calorie intake.
In a preferred embodiment of the present invention, in the step (3), the active lactic acid bacteria comprise 0 to 0.5 parts of lactobacillus bulgaricus and 0 to 0.5 parts of streptococcus thermophilus.
According to the preferable scheme, when the raw materials of the dairy product contain active lactic acid bacteria, the dairy product is yoghourt, and when the raw materials of the dairy product are yoghourt, the active lactic acid bacteria comprise 0.02-0.5 part of lactobacillus bulgaricus and 0.02-0.5 part of streptococcus thermophilus; when the raw materials of the dairy product do not contain active lactic acid bacteria, the dairy product is milk or milk beverage.
The second aspect of the invention provides a preparation method of a dairy product containing galactooligosaccharides and fructose, which comprises the following steps:
(1) pretreating raw milk, and performing pre-pasteurization to obtain pre-pasteurized milk;
(2) adding a kelp extracting solution into the pre-pasteurized milk obtained in the step (1), adjusting the pH value to 6.7-7.0, adding magnesium chloride, potassium chloride, EDTA, N-lactase and glucose isomerase, uniformly mixing, heating to 35-42 ℃, hydrating for 90-150 min, increasing the temperature to 55-65 ℃, keeping for 30-60 min, and stirring;
(3) homogenizing and sterilizing the material obtained in the step (2);
(4) cooling the material obtained in the step (3) to 37-45 ℃, adding active lactic acid bacteria, stirring and fermenting;
(5) and (5) homogenizing, cooling and filling the material obtained in the step (4) to obtain the galactooligosaccharide milk product.
According to the preparation method of the galactooligosaccharide milk product, the auxiliary agents including the kelp extract, the magnesium chloride, the potassium chloride, the EDTA, the N-lactase and the glucose isomerase are added into the raw materials, the temperature is firstly increased to 35-42 ℃ in the step (2) process to hydrate for 90-150 min, then the temperature is increased to 55-65 ℃ to keep for 30-60 min, through optimization of the preparation process, hydrolysis and metabolism of the N-lactase can be carried out firstly in the metabolic process, then metabolism of the glucose isomerase is carried out, and the yoghourt prepared in the preparation process contains healthier galactooligosaccharide and fructose.
In a preferable embodiment of the present invention, in the step (1), the pretreatment is carried out by filtering the raw milk at a temperature of 0 to 20 ℃ with a filter membrane having a pore size of 1 to 80 nm.
In a preferred embodiment of the present invention, in the step (2), the stirring is performed in a vacuum mixer.
As a preferable scheme of the invention, in the step (1), the temperature of the pre-pasteurization is 70-85 ℃ and the time is 1-30 s.
In the preferable scheme of the invention, in the step (3), the homogenizing pressure is 200-250 bar, and the homogenizing temperature is 55-65 ℃.
In a preferred embodiment of the present invention, in step (3), the sterilization conditions are: the temperature is 95 ℃ and the time is 300 s.
In the preferable scheme of the invention, in the step (5), the homogenizing pressure is 0-50 bar, and the homogenizing temperature is 18-22 ℃.
Compared with the prior art, the invention has the beneficial effects that:
the invention provides a dairy product containing galacto-oligosaccharide and fructose, which has higher content of the galacto-oligosaccharide and the fructose, the content of the galacto-oligosaccharide in the dairy product is more than or equal to 1.5 percent, the content of the fructose is more than or equal to 1.5 percent, the pleasant sweet feeling can be brought without using any sugar substances and sweeteners, the process is simple and efficient, and no new equipment is required to be added; the preparation process uses N-lactase and glucose isomerase, which solves the difficulty of applying enzyme preparation in dairy products, especially the technique of complex use of double enzyme system.
Drawings
FIG. 1 is a flow chart of the preparation of the dairy product containing galacto-oligosaccharide and fructose in the invention;
Detailed Description
The present invention will be described in further detail with reference to test examples and specific embodiments. It should be understood that the scope of the above-described subject matter is not limited to the following examples, and any techniques implemented based on the disclosure of the present invention are within the scope of the present invention.
Example 1
(1) Centrifuging 100 parts of fresh raw milk, filtering the raw milk at 10 ℃ by using a filter membrane with the aperture of 45 nanometers, and sterilizing at 85 ℃ for 10 seconds to obtain pre-pasteurized milk;
(2) adding 0.2 part of kelp extract into pre-pasteurized milk, adjusting the pH value to 6.9, adding 0.015 part of magnesium chloride, 0.015 part of potassium chloride, 0.003 part of EDTA, 0.15 part of N-lactase and 0.08 part of glucose isomerase, uniformly mixing, heating to 40 ℃, hydrating for 100min, raising the temperature to 60 ℃, keeping for 60min, and stirring for 10min in a vacuum mixer;
(3) homogenizing the material obtained in the step (2) under the conditions of the pressure of 200bar and the temperature of 60 ℃, and sterilizing for 300s at the temperature of 95 ℃;
(4) cooling the material obtained in the step (3) to 40 ℃, adding active lactic acid bacteria, wherein the active lactic acid bacteria comprise 0.05 part of lactobacillus bulgaricus and 0.1 part of streptococcus thermophilus, stirring for 10min, and fermenting;
(5) and (4) homogenizing the material obtained in the step (4) under the conditions of the pressure of 30bar and the temperature of 20 ℃, cooling and filling to obtain the yoghourt S1.
Example 2
(1) Centrifuging 100 parts of fresh raw milk, filtering the raw milk at 10 ℃ by using a filter membrane with the aperture of 45 nanometers, and sterilizing at 80 ℃ for 20s to obtain pre-pasteurized milk;
(2) adding 1 part of kelp extract into pre-pasteurized milk, adjusting the pH value to 6.9, adding 0.05 part of magnesium chloride, 0.05 part of potassium chloride, 0.008 part of EDTA, 0.5 part of N-lactase and 0.2 part of glucose isomerase, uniformly mixing, heating to 40 ℃, hydrating for 120min, increasing the temperature to 60 ℃, keeping for 40min, and stirring for 10min in a vacuum mixer;
(3) homogenizing the material obtained in the step (2) under the conditions of the pressure of 200bar and the temperature of 65 ℃, and sterilizing for 300s at the temperature of 95 ℃;
(4) cooling the material obtained in the step (3) to 40 ℃, adding active lactic acid bacteria, wherein the active lactic acid bacteria comprise 0.1 part of lactobacillus bulgaricus and 0.05 part of streptococcus thermophilus, stirring for 10min, and fermenting;
(5) and (4) homogenizing the material obtained in the step (4) under the conditions of the pressure of 30bar and the temperature of 20 ℃, cooling and filling to obtain the yoghourt S2.
Example 3
(1) Centrifuging 100 parts of fresh raw milk, filtering the raw milk at 5 ℃ by using a filter membrane with the aperture of 60 nanometers, and sterilizing at 80 ℃ for 20s to obtain pre-pasteurized milk;
(2) adding 0.5 part of kelp extract into pre-pasteurized milk, adjusting the pH value to 6.7, adding 0.01 part of magnesium chloride, 0.01 part of potassium chloride, 0.005 part of EDTA, 0.2 part of N-lactase and 0.1 part of glucose isomerase, uniformly mixing, heating to 40 ℃, hydrating for 120min, raising the temperature to 65 ℃, keeping for 60min, and stirring for 10min in a vacuum mixer;
(3) homogenizing the material obtained in the step (2) under the conditions of the pressure of 250bar and the temperature of 60 ℃, and sterilizing for 300s at the temperature of 95 ℃;
(4) cooling the material obtained in the step (3) to 40 ℃, adding active lactic acid bacteria, wherein the active lactic acid bacteria comprise 0.2 part of lactobacillus bulgaricus and 0.1 part of streptococcus thermophilus, stirring for 10min, and fermenting;
(5) and (4) homogenizing the material obtained in the step (4) under the conditions of the pressure of 30bar and the temperature of 20 ℃, cooling and filling to obtain the yoghourt S3.
Example 4
(1) Centrifuging 100 parts of fresh raw milk, filtering the raw milk at 10 ℃ by using a filter membrane with the aperture of 10 nanometers, and sterilizing at 85 ℃ for 10 seconds to obtain pre-pasteurized milk;
(2) adding 0.1 part of kelp extract into pre-pasteurized milk, adjusting the pH value to 7.0, adding 0.005 part of magnesium chloride, 0.005 part of potassium chloride, 0.001 part of EDTA, 0.05 part of N-lactase and 0.05 part of glucose isomerase, uniformly mixing, heating to 40 ℃, hydrating for 90min, raising the temperature to 65 ℃, keeping for 30min, and stirring for 10min in a vacuum mixer;
(3) homogenizing the material obtained in the step (2) under the conditions of pressure of 220bar and temperature of 22 ℃, and sterilizing for 300s at the temperature of 95 ℃;
(4) cooling the material obtained in the step (3) to 40 ℃, adding active lactic acid bacteria, wherein the active lactic acid bacteria comprise 0.05 part of lactobacillus bulgaricus and 0.1 part of streptococcus thermophilus, stirring for 10min, and fermenting;
(5) and (4) homogenizing the material obtained in the step (4) under the conditions of the pressure of 30bar and the temperature of 20 ℃, cooling and filling to obtain the yoghourt S4.
Comparative example 1
(1) Centrifuging 100 parts of fresh raw milk, filtering the raw milk at 10 ℃ by using a filter membrane with the aperture of 45 nanometers, and sterilizing at 85 ℃ for 10 seconds to obtain pre-pasteurized milk;
(2) adding 0.05 part of kelp extract into pre-pasteurized milk, adjusting the pH value to 6.9, adding 0.015 part of magnesium chloride, 0.015 part of potassium chloride, 0.003 part of EDTA, 0.15 part of N-lactase and 0.08 part of glucose isomerase, uniformly mixing, heating to 40 ℃, hydrating for 100min, raising the temperature to 60 ℃, keeping for 60min, and stirring for 10min in a vacuum mixer;
the other steps were the same as in the steps (3) to (5) of example 1, whereby yogurt D1 was obtained.
Comparative example 2
(1) Centrifuging 100 parts of fresh raw milk, filtering the raw milk at 10 ℃ by using a filter membrane with the aperture of 45 nanometers, and sterilizing at 85 ℃ for 10 seconds to obtain pre-pasteurized milk;
(2) adding 0.2 part of kelp extract into pre-pasteurized milk, adjusting the pH value to 6.9, adding 0.003 part of EDTA, 0.15 part of N-lactase and 0.08 part of glucose isomerase, uniformly mixing, heating to 40 ℃, hydrating for 100min, increasing the temperature to 60 ℃, keeping for 60min, and stirring for 10min in a vacuum mixer;
the other steps were the same as in the steps (3) to (5) of example 1, whereby yogurt D2 was obtained.
Comparative example 3
(1) Centrifuging 100 parts of fresh raw milk, filtering the raw milk at 10 ℃ by using a filter membrane with the aperture of 45 nanometers, and sterilizing at 85 ℃ for 10 seconds to obtain pre-pasteurized milk;
(2) adding 0.2 part of kelp extract into pre-pasteurized milk, adjusting the pH value to 6.9, adding 0.015 part of magnesium chloride, 0.015 part of potassium chloride, 0.15 part of N-lactase and 0.08 part of glucose isomerase, uniformly mixing, heating to 40 ℃, hydrating for 100min, raising the temperature to 60 ℃, keeping for 60min, and stirring for 10min in a vacuum mixer;
the other steps were the same as in the steps (3) to (5) of example 1, whereby yogurt D3 was obtained.
Comparative example 4
(1) Centrifuging 100 parts of fresh raw milk, filtering the raw milk at 10 ℃ by using a filter membrane with the aperture of 45 nanometers, and sterilizing at 85 ℃ for 10 seconds to obtain pre-pasteurized milk;
(2) adding 0.2 part of kelp extract into pre-pasteurized milk, adjusting the pH value to 6.9, adding 0.015 part of magnesium chloride, 0.015 part of potassium chloride, 0.02 part of EDTA, 0.15 part of N-lactase and 0.08 part of glucose isomerase, uniformly mixing, heating to 40 ℃, hydrating for 100min, raising the temperature to 60 ℃, keeping for 60min, and stirring for 10min in a vacuum mixer;
the other steps were the same as in the steps (3) to (5) of example 1, whereby yogurt D4 was obtained.
Comparative example 5
(1) Centrifuging 100 parts of fresh raw milk, filtering the raw milk at 10 ℃ by using a filter membrane with the aperture of 45 nanometers, and sterilizing at 85 ℃ for 10 seconds to obtain pre-pasteurized milk;
(2) adding 0.2 part of kelp extract into pre-pasteurized milk, adjusting the pH value to 6.9, adding 0.015 part of magnesium chloride, 0.015 part of potassium chloride, 0.003 part of EDTA, 0.15 part of N-lactase and 0.08 part of glucose isomerase, uniformly mixing, heating to 60 ℃, keeping for 60min, reducing the temperature to 40 ℃, hydrating for 100min, and stirring for 10min in a vacuum mixer;
the other steps were the same as in the steps (3) to (5) of example 1, whereby yogurt D5 was obtained.
The contents of galactooligosaccharides and fructose were measured for yogurts S1-S4 of examples 1-4 and yogurts D1-D5 of comparative examples, respectively, and the galactooligosaccharide contents were measured by ion chromatography, and the fructose contents were measured according to GB5009.8-2016, and the results are shown in table 1, where the units of the galactooligosaccharide contents and the fructose contents are: % of the total weight of the composition. And meanwhile, the prepared yoghourt is subjected to taste evaluation, wherein the taste evaluation mainly comprises sweetness, wherein the sweetness is not measured in 0 grade, the sweetness is weaker in 1 grade, weaker in 2 grade, proper in 3 grade, sweeter in 4 grade and very sweet in 5 grade. The test results are shown in Table 2.
TABLE 1 yogurt S1-S4, D1-D5 galactooligosaccharide content and fructose content test results
TABLE 2 taste evaluation results of yogurt S1-S4, D1-D5
As can be seen from Table 1, the contents of galactooligosaccharide and fructose in the yoghurts S1-S4 prepared in examples 1-4 by the method provided by the invention are not less than 1.5% and not less than 1.5%, and the contents of galactooligosaccharide and fructose in the yoghurts D1-D4 in comparative examples 1-5 cannot reach more than 1.5 at the same time, and the contents of galactooligosaccharide and fructose in the yoghurts D3 and D4 are both low. As can be seen from Table 2, the corresponding sweetness level can be achieved without the use of white granulated sugar and other sweeteners.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (10)
1. The dairy product containing galactooligosaccharides and fructose is characterized by being prepared from the following raw materials in parts by weight: 100 parts of raw milk, 0-0.5 part of active lactobacillus and 0.5-1.5 parts of auxiliary agent; the auxiliary agent comprises: 0.1 to 1 part of kelp extract, 0.005 to 0.05 part of magnesium chloride, 0.005 to 0.05 part of potassium chloride, 0.001 to 0.02 part of EDTA, 0.05 to 0.5 part of N-lactase and 0.05 to 0.2 part of glucose isomerase.
2. The dairy product containing galactooligosaccharides and fructose according to claim 1, wherein the active lactic acid bacteria comprise 0 to 0.5 parts of Lactobacillus bulgaricus and 0 to 0.5 parts of Streptococcus thermophilus.
3. The dairy product containing galactooligosaccharides and fructose according to claim 2, wherein the dairy product is a yoghurt; the active lactobacillus comprises 0.02-0.5 part of lactobacillus bulgaricus and 0.02-0.5 part of streptococcus thermophilus.
4. A method for preparing a dairy product containing galactooligosaccharides and fructose according to claim 3, comprising the following steps:
(1) pretreating raw milk, and performing pre-pasteurization to obtain pre-pasteurized milk;
(2) adding a kelp extracting solution into the pre-pasteurized milk obtained in the step (1), adjusting the pH value to 6.7-7.0, adding magnesium chloride, potassium chloride, EDTA, N-lactase and glucose isomerase, uniformly mixing, heating to 35-42 ℃, hydrating for 90-150 min, increasing the temperature to 55-65 ℃, keeping for 30-60 min, and stirring;
(3) homogenizing and sterilizing the material obtained in the step (2);
(4) cooling the material obtained in the step (3) to 37-45 ℃, adding active lactic acid bacteria, stirring and fermenting;
(5) and (4) homogenizing, cooling and filling the material obtained in the step (4) to obtain the dairy product containing galacto-oligosaccharides and fructose.
5. The production method according to claim 4, wherein the pretreatment is carried out by filtering the raw milk at a temperature of 0 to 20 ℃ with a filter membrane having a pore size of 1 to 80 nm.
6. The method according to claim 4, wherein the temperature of the pre-pasteurization in the step (1) is 70 to 85 ℃ for 1 to 30 seconds.
7. The production method according to claim 4, wherein in the step (2), the stirring is performed in a vacuum mixer.
8. The method according to claim 4, wherein in the step (3), the homogenization pressure is 200 to 250bar and the homogenization temperature is 55 to 65 ℃.
9. The method according to claim 4, wherein in the step (3), the sterilization conditions are: the temperature is 95 ℃ and the time is 300 s.
10. The method according to claim 4, wherein in the step (5), the homogenization pressure is 1 to 50bar and the homogenization temperature is 18 to 22 ℃.
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