CN113632844A - 一种零乳糖调制乳及其制备方法 - Google Patents
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- 235000020247 cow milk Nutrition 0.000 claims description 5
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- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
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- A—HUMAN NECESSITIES
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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Abstract
本发明提供一种零乳糖调制乳的制备方法,所述方法包括在混料过程中加入经检验合格的、温度为4~8℃的原料乳和乳糖酶,在4~8℃条件下水解20~30小时;或者在混料过程中将经检验合格的、温度为4~8℃的原料乳经过巴氏杀菌65~85℃/15秒,并降温至38~42℃后,添加乳糖酶,搅拌均匀,在38~42℃条件下水解1.5~3小时;再取样检测,要求乳糖水解率在90%以上时,获得零乳糖牛乳,将获得的零乳糖牛乳与不超过20%的配料混合,制得零乳糖调制乳。本发明在超高温灭菌之前进行乳糖彻底水解,保证产品达到零乳糖水平再进行超高温灭菌和无菌灌装,实现乳糖水解率90%以上,达到零乳糖水平,符合国标要求的乳糖含量在0.5%以下。
Description
技术领域
本发明属于乳制品技术领域,具体涉及一种零乳糖调制乳及其制备方法。
背景技术
乳糖不耐受是由于乳糖酶分泌少,不能完全消化分解母乳或牛乳中的乳糖所引起的非感染性腹泻,又称乳糖酶缺乏症。乳糖酶缺乏是广泛存在的世界性问题,远东人群发生率高,大部分人群不出现症状,但在以乳汁为主要饮食的新生儿及婴幼儿中常发生腹泻等症状。为了让人们既能补充营养,又不受乳糖不耐症的困扰,就研制出了零乳糖乳制品。
生牛乳中天然含有乳糖,现有技术是在超高温灭菌之后灌装时进行无菌添加乳糖酶,在保质期内进行乳糖水解,工艺复杂,加工设备繁多,而且后期加入容易遭到有害微生物的侵蚀。
发明内容
针对现有技术中的不足之处,本发明的一个目的在于提供一种零乳糖调制乳的制备方法,使用钝化乳糖酶及低温长时间水解或高温短时间水解新工艺,使得生牛乳中的乳糖在进行超高温灭菌之前完全水解,达到国标要求的小于0.5%,即零乳糖水平;本发明的另一目的在于提供所述的制备方法制备得到的零乳糖调制乳。
为了达到上述目的,本发明技术方案如下:
一种零乳糖调制乳的制备方法,所述方法包括在混料过程中加入经检验合格的、温度为4 ~ 8℃的原料乳和乳糖酶,在4 ~ 8℃条件下水解20 ~ 30小时;或者在混料过程中将经检验合格的、温度为4~8℃的原料乳经过巴氏杀菌65 ~ 85℃/15秒,并降温至38 ~ 42℃后,添加乳糖酶,搅拌均匀,在38 ~ 42℃条件下水解1.5 ~ 3小时;再取样检测,要求乳糖水解率在90%以上时,获得零乳糖牛乳。
进一步的,所述原料乳采用生牛乳或复原乳。
进一步的,所述乳糖酶添加量为原料乳加入量的0.05% - 0.1%。
进一步的,所述乳糖酶采用ß-半乳糖苷酶。
进一步的,所述混料过程包括将获得的零乳糖牛乳与配料混合,制得零乳糖调制乳。
进一步的,所述配料在零乳糖调制乳所占比例不超过20%,包括营养强化剂和食品添加剂。
进一步的,所述营养强化剂包括:白砂糖、红枣浓汁、燕麦粉、芝士粉、绿茶粉、红茶粉、维生素中的一种或几种。
进一步的,所述食品添加剂包括:微晶纤维素、黄原胶、结冷胶、羧甲基纤维素钠,单、双甘油脂肪酸酯、蔗糖脂肪酸酯、双乙酰酒石酸单双甘油酯中的一种或几种。
本发明还提供一种所述的制备方法制备得到的零乳糖调制乳。
进一步的,所述零乳糖调制乳中乳糖残留量在0.5%以下,达到国标零乳糖要求。
有益效果:本发明在超高温灭菌之前进行乳糖彻底水解,保证产品达到零乳糖水平再进行超高温灭菌和无菌灌装,实现乳糖水解率90%以上,达到零乳糖水平,符合国标要求的乳糖含量在0.5%以下。
附图说明
图1为本发明制备方法实施例1调制乳的乳糖检测结果;
图2为本发明制备方法实施例2调制乳的乳糖检测结果。
具体实施方式
以下参照具体的实施例来说明本发明。本领域技术人员能够理解,这些实施例仅用于说明本发明,其不以任何方式限制本发明的范围。
实施例1:低温长时间水解
一种零乳糖调制乳的制备方法,包括以下步骤:
1.1)生牛乳经检验合格收入贮奶罐中,温度维持在6℃条件下;
1.2)在生牛乳中添加ß-半乳糖苷酶,添加量0.05%、0.08%、0.10%,搅拌均匀;并在6℃条件下水解20~30小时;
1.3)再取样检测,要求乳糖水解率在90%以上,获得零乳糖牛乳;
1.4)零乳糖调制乳生成工艺:零乳糖牛乳配料---预热---均质---UHT灭菌---降温---无菌冷灌;最后取样检测,要求乳糖残留量在0.5%以下,达到国标零乳糖要求,制得零乳糖调制乳。
如图1所示,实施例1制备方法制得调制乳的乳糖检测结果:水解率达到92.1%,乳糖实际检测平均值为0.34%。
实施例2:高温短时间水解
一种零乳糖调制乳的制备方法,包括以下步骤:
2.1)生牛乳经检验合格收入贮奶罐中,温度维持在6℃条件下;
2.2)生牛乳经过巴氏杀菌65℃~85℃/15秒,降温至40℃;
2.3)再向生牛乳中添加ß-半乳糖苷酶,添加量0.01%、0.05%、0.10%,搅拌均匀,在40℃条件下水解1.5~3小时;
2.4)再取样检测,要求乳糖水解率在90%以上,获得零乳糖牛乳;
2.5)零乳糖调制乳生成工艺:零乳糖牛乳配料---预热---均质---UHT灭菌---降温---无菌冷灌;最后取样检测,要求乳糖残留量在0.5%以下,达到国标零乳糖要求,制得零乳糖调制乳。
如图2所示,实施例2制备方法制得调制乳的乳糖检测结果:水解率达到92.1%,乳糖实际检测平均值为0.34%。
Claims (10)
1.一种零乳糖调制乳的制备方法,其特征在于:所述方法包括在混料过程中加入经检验合格的、温度为4 ~ 8℃的原料乳和乳糖酶,在4 ~ 8℃条件下水解20 ~ 30小时;或者在混料过程中将经检验合格的、温度为4~8℃的原料乳经过巴氏杀菌65 ~ 85℃/15秒,并降温至38 ~ 42℃后,添加乳糖酶,搅拌均匀,在38 ~ 42℃条件下水解1.5 ~ 3小时;再取样检测,要求乳糖水解率在90%以上时,获得零乳糖牛乳。
2.如权利要求1所述的零乳糖调制乳的制备方法,其特征在于:所述原料乳采用生牛乳或复原乳。
3.如权利要求1所述的零乳糖调制乳的制备方法,其特征在于:所述乳糖酶添加量为原料乳加入量的0.05 %- 0.1%。
4.如权利要求2或3所述的零乳糖调制乳的制备方法,其特征在于:所述乳糖酶采用ß-半乳糖苷酶。
5.如权利要求1所述的零乳糖调制乳的制备方法,其特征在于:所述混料过程包括将获得的零乳糖牛乳与配料混合,制得零乳糖调制乳。
6.如权利要求5所述的零乳糖调制乳的制备方法,其特征在于:所述配料在零乳糖调制乳所占比例不超过20%,包括营养强化剂和食品添加剂。
7.如权利要求6所述的零乳糖调制乳的制备方法,其特征在于:所述营养强化剂包括:白砂糖、红枣浓汁、燕麦粉、芝士粉、鸡蛋粉、红茶粉、维生素中的一种或几种。
8.如权利要求6所述的零乳糖调制乳的制备方法,其特征在于:所述食品添加剂包括:微晶纤维素、黄原胶、结冷胶、羧甲基纤维素钠,单、双甘油脂肪酸酯、蔗糖脂肪酸酯、双乙酰酒石酸单双甘油酯中的一种或几种。
9.权利要求1~8任意一项所述的制备方法制备得到的零乳糖调制乳。
10.如权利要求9所述的零乳糖调制乳,其特征在于:所述零乳糖调制乳中乳糖残留量在0.5%以下,达到国标零乳糖要求。
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