阅读说明：本技术 一种零乳糖褐色牛奶的制备方法 (Preparation method of lactose-free brown milk ) 是由 程景雄 龄南 张雨涵 于 2020-06-05 设计创作，主要内容包括：本发明提供了一种零乳糖褐色牛奶的制备方法,属于乳制品加工技术领域；所述制备方法包括以下步骤：利用乳糖酶对牛奶中的乳糖进行酶解,得到零乳糖牛奶；对零乳糖牛奶进行超高压瞬时灭菌(UHT),得到零乳糖褐色牛奶。本发明利用超高压瞬时灭菌对零乳糖牛奶进行灭菌处理,能够使零乳糖牛奶发生褐变,与传统高温长时间褐变相比,能够最大程度的保持牛奶的营养价值。并且,本发明的零乳糖褐色牛奶具有独特的焦香味,口感更顺滑,回味更悠长。(The invention provides a preparation method of brown milk without lactose, belonging to the technical field of dairy product processing; the preparation method comprises the following steps: carrying out enzymolysis on lactose in milk by using lactase to obtain lactose-free milk; ultra-high pressure flash sterilization (UHT) was performed on the lactose-free milk to obtain lactose-free brown milk. The method utilizes ultrahigh pressure instantaneous sterilization to sterilize the lactose-free milk, can cause the lactose-free milk to become brown, and can furthest maintain the nutritional value of the milk compared with the traditional high-temperature long-time brown stain. In addition, the lactose-free brown milk has unique burnt flavor, smoother taste and longer aftertaste.)

1. A preparation method of lactose-free brown milk comprises the following steps:

1) adding lactase into the milk, and carrying out enzymolysis for 1.5-3.0 h at the temperature of 43-45 ℃ to obtain lactose-free milk; the mass ratio of the milk to the lactase is 100: (0.04 to 0.07);

2) and carrying out ultrahigh-temperature instantaneous sterilization on the lactose-free milk to obtain the lactose-free brown milk.

2. The preparation method of claim 1, wherein the ultrahigh temperature instantaneous sterilization in the step 2) is carried out at 137-141 ℃ for 4-6 s.

3. The method for preparing the ultra-high temperature instant sterilized in the step 2) is normal pressure.

4. The preparation method according to claim 1, wherein the pH value of the milk in the step 1) is 6.6-6.8.

5. The preparation method of claim 1, wherein the enzymolysis time in the step 1) is 2-2.5 h.

6. The preparation method according to claim 1, wherein the mass ratio of the milk and the lactase in the step 1) is 100: (0.05-0.06).

7. The method of claim 1, further comprising homogenizing the lactose-free milk prior to the ultra-high pressure flash sterilization of the lactose-free milk of step 2); the homogenizing temperature is 60-70 ℃, and the homogenizing pressure is 18-23 MPa.

Technical Field

The invention relates to the technical field of dairy product processing, in particular to a preparation method of zero-lactose brown milk.

Background

Milk is one of the oldest natural beverages and is known as white blood.

The milk contains rich nutrient substances such as protein, fat, vitamins, mineral substances and the like, and the milk protein contains amino acid necessary for human bodies; milk fat is mostly short-chain and medium-chain fatty acid, and is easily absorbed by human body; the mineral substances such as potassium, phosphorus, calcium and the like are reasonable in proportion and easy to absorb by human bodies.

Milk is indispensable in modern family life, and with the continuous improvement of the living standard of people, more people begin to pay attention to the flavor and nutrition of milk, wherein, milk with zero lactose and milk with unique flavor become a direction for consumers to pursue.

The common milk is white, the taste and the flavor of white pure milk are very popular in the market at present, and in the selection of the pure milk, a product different from the traditional pure milk is required in the market at present to meet different requirements of consumers.

At present, the conventional normal-temperature milk UHT process in the market generally adopts sterilization at 137 ℃ for 4-6 seconds, and under the sterilization temperature, the common finished product can meet the commercial aseptic requirement, and the nutritional ingredients of the normal-temperature milk can be greatly reserved, but the browning of the milk cannot be caused.

Brown milk does not appear in the market at present, and the traditional milk browning method generally adopts a high-temperature long-time heating method, such as 121-123 ℃, heat preservation and sterilization for 20-30 min, and uses Maillard reaction to generate browning, but can cause serious loss of nutritional ingredients of the milk.

Disclosure of Invention

The invention aims to provide a preparation method of lactose-free brown milk, which is used for sterilizing lactose-free milk by using the traditional sterilization condition that the ultra-high temperature is instantly sterilized at 137-141 ℃ for 4-6 s, so that the lactose-free milk is browned.

In order to achieve the above object, the present invention provides the following technical solutions:

the invention provides a preparation method of zero-lactose brown milk, which comprises the following steps:

1) adding lactase into the milk, and carrying out enzymolysis for 1.5-3.0 h at the temperature of 43-45 ℃ to obtain lactose-free milk; the mass ratio of the milk to the lactase is 100: (0.04 to 0.07);

2) and carrying out ultrahigh-temperature instantaneous sterilization on the lactose-free milk to obtain the lactose-free brown milk.

Preferably, the temperature of the ultrahigh-temperature instantaneous sterilization in the step 2) is 137-141 ℃ and the time is 4-6 s.

Preferably, the pressure of the ultra-high temperature instant sterilization in the step 2) is normal pressure.

Preferably, the pH value of the milk in the step 1) is 6.6-6.8.

Preferably, the enzymolysis time in the step 1) is 2-2.5 h.

Preferably, the mass ratio of the milk and the lactase in the step 1) is 100: (0.05-0.06).

Preferably, before the ultrahigh-pressure instant sterilization of the lactose-free milk in the step 2), homogenizing the lactose-free milk; the homogenizing temperature is 60-70 ℃, and the homogenizing pressure is 18-23 MPa.

The invention has the beneficial effects that: the invention provides a preparation method of zero-lactose brown milk, which comprises the following steps: carrying out enzymolysis on lactose in milk by using lactase to obtain lactose-free milk; ultra-high temperature flash sterilization (UHT) was performed on the lactose-free milk to obtain lactose-free brown milk. The method utilizes ultrahigh-temperature instantaneous sterilization to sterilize the lactose-free milk, can cause the lactose-free milk to become brown, and compared with the traditional high-temperature long-time (121-123 ℃, 25-30 min) brown stain, the method uses the traditional sterilization at 137 ℃ for 4-6 s to perform brown stain under the condition of zero lactose, and can maintain the nutritional value of the milk to the maximum extent. The milk is treated by ultra-high temperature instant sterilization (135-150 ℃ for 4-15 s) to completely destroy the growth microorganisms and microorganisms of the milkSpores. The ultra-high temperature instant sterilization technology can effectively kill bacteria, but can preserve the original nutrient components of the milk. Through the UHT process, the bacteria in the milk can be fully killed, and the temperature rise time is short and only lasts for 4-15 s, so that the nutrient components in the milk cannot be damaged too much. In the traditional high-temperature long-time (121-123 ℃, 25-30 min) secondary sterilization process, because the sterilization method is a high-temperature long-time sterilization method, heat-unstable nutrients in milk can be affected, for exampleB vitaminsAt least 30-40% of vitamin C is lost, and at least 20-25% of vitamin C is lost.

In addition, lactose decomposes to form glucoseAnd galactose, glucose can occur under high temperature conditionsCokingThe lactose-free brown milk obtained by carrying out ultrahigh-temperature instantaneous sterilization treatment on the lactose-free milk has unique burnt fragrance compared with common white milk, and is smoother in taste and longer in aftertaste.

Drawings

FIG. 1 is a process flow diagram of an embodiment of the present invention.

Detailed Description

The invention provides a preparation method of zero-lactose brown milk, which comprises the following steps:

1) adding lactase into the milk, and carrying out enzymolysis for 1.5-3.0 h at the temperature of 43-45 ℃ to obtain lactose-free milk; the mass ratio of the milk to the lactase is 100: (0.04 to 0.07);

2) and carrying out ultrahigh-temperature instantaneous sterilization on the lactose-free milk to obtain the lactose-free brown milk.

Firstly, adding lactase into milk, and carrying out enzymolysis for 1.5-3.0 h, preferably for 2-2.5 h at the temperature of 43-45 ℃ to obtain lactose-free milk; the mass ratio of the milk to the lactase is 100: (0.04-0.07).

In the present invention, the temperature of the enzymatic hydrolysis is preferably 44 ℃; the enzymolysis process is accompanied by stirring; the rotating speed of the stirring is preferably 60-90 rpm; the mass ratio of the milk to the lactase is 100: (0.04 to 0.07), preferably 100: (0.05-0.06); matching with the optimal enzymolysis condition of lactase, wherein the pH value of the milk is preferably 6.6-6.8, and more preferably 6.7; before adding lactase into milk, preferably preheating the milk to 43-45 ℃; the milk is preferably pasteurized.

After the lactose-free milk is obtained, the invention carries out ultrahigh-temperature instantaneous sterilization on the lactose-free milk to obtain the lactose-free brown milk.

Before the zero-lactose milk is subjected to ultrahigh-temperature instant sterilization, the invention preferably further comprises the step of sequentially homogenizing the zero-lactose milk; the homogenizing temperature is preferably 60-70 ℃, more preferably 65 ℃, and the homogenizing pressure is preferably 18-23 MPa, more preferably 20 MPa.

In the invention, the temperature of the ultrahigh-temperature instant sterilization is preferably 137-141 ℃, more preferably 138-140 ℃, the time is preferably 4-6 s, more preferably 5s, and the equipment adopted by the ultrahigh-temperature instant sterilization is preferably an ultrahigh-temperature instant sterilizer of the Sweden Lele company.

The method utilizes ultrahigh-temperature instantaneous sterilization to sterilize the lactose-free milk, can cause the lactose-free milk to brown, and can furthest maintain the nutritional value of the milk compared with the traditional high-temperature long-time brown stain.

After the lactose-free brown milk is obtained, the invention preferably further comprises the step of cooling the lactose-free brown milk to 20-30 ℃, preferably 25 ℃, and carrying out aseptic filling.

The technical solution of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The process flow diagram of an embodiment of the invention is shown in fig. 1.