阅读说明：本技术 一种零乳糖巴氏奶及其制备方法 (Lactose-free pasteurized milk and preparation method thereof ) 是由 崔树勇 李亚杰 尹玉庆 于 2020-04-27 设计创作，主要内容包括：本发明公开了一种零乳糖巴氏奶及其制备方法,按水解温度和时间不同,可分为低温长时间水解法和高温短时间水解法,旨在提供一种乳糖水解率高的零乳糖巴氏奶及其制备方法。本方法可以使生牛乳或者脱脂牛乳中的乳糖完全水解,达到国标要求的小于0.5％,即零乳糖水平。(The invention discloses a zero-lactose pasteurized milk and a preparation method thereof, which can be divided into a low-temperature long-time hydrolysis method and a high-temperature short-time hydrolysis method according to different hydrolysis temperatures and times, and aims to provide the zero-lactose pasteurized milk with high lactose hydrolysis rate and the preparation method thereof. The method can completely hydrolyze the lactose in the raw milk or the skim milk, and the lactose content reaches less than 0.5 percent of the national standard requirement, namely the lactose-free level.)

1. A preparation method of lactose-free pasteurized milk is characterized in that the method can be divided into the following two methods according to different hydrolysis temperature and time:

the low-temperature long-time hydrolysis method comprises the following steps:

s1.1, placing the qualified raw milk or the skim milk with the initial temperature of 6 +/-1 ℃ in a milk storage tank for later use;

s1.2, adding beta-galactosidase in raw milk or skim milk, wherein the addition amount of the beta-galactosidase is 0.05-0.1%, and uniformly stirring;

s1.3, storing for 25-35 hours at the temperature of 6 +/-1 ℃;

s1.4, sampling, detecting and filling to obtain a finished product of the lactose-free pasteurized milk;

secondly, a high-temperature short-time hydrolysis method comprises the following steps:

s2.1, placing the qualified raw milk or the skim milk with the initial temperature of 6 +/-1 ℃ in a milk storage tank for later use;

s2.2, pasteurizing raw milk or skim milk at 85 ℃ for 15 seconds, and then cooling to 40 +/-1 ℃ to obtain sterilized milk;

s2.3, adding beta-galactosidase in the milk obtained in the step S2.2, wherein the addition amount is 0.05-0.1%, and uniformly stirring;

s2.4, preserving for 1.5-3 hours at the temperature of 40 +/-1 ℃;

s2.5, sampling, detecting and filling to obtain the finished product of the lactose-free pasteurized milk.

2. The lactose-free pasteurized milk produced by the method of claim 1.

Technical Field

The invention relates to the field of dairy product processing, in particular to a lactose-free pasteurized milk and a preparation method thereof.

Background

Lactose is a carbohydrate peculiar to human and mammal milk, and as taught by the Chinese resident dietary guidelines, lactose in milk cannot be completely decomposed and absorbed by the small intestine due to the lack of lactase, and lactose intolerance is caused by the fact that the residual lactose enters the colon and cannot be fermented and utilized in the colon.

Raw milk naturally contains 4-6% of lactose, and no lactose pasteurized milk product is available in the domestic market at present.

Disclosure of Invention

Aiming at the defects of the technical products, the invention aims to provide the zero-lactose pasteurized milk with high lactose hydrolysis degree and the preparation method thereof, and aims to solve the market blank problem mentioned in the background technology.

In order to solve the technical problems, the invention adopts the following technical scheme:

the invention provides a preparation method of lactose-free pasteurized milk, which can be divided into the following two methods according to different hydrolysis temperature and time:

the low-temperature long-time hydrolysis method comprises the following steps:

s1.1, placing the qualified raw milk or the skim milk with the initial temperature of 6 +/-1 ℃ in a milk storage tank for later use;

s1.2, adding beta-galactosidase in raw milk or skim milk, wherein the addition amount of the beta-galactosidase is 0.05-0.1%, and uniformly stirring;

s1.3, storing for 25-35 hours at the temperature of 6 +/-1 ℃;

s1.4, sampling, detecting and filling to obtain the finished product of the lactose-free pasteurized milk.

Secondly, a high-temperature short-time hydrolysis method comprises the following steps:

s2.1, placing the qualified raw milk or the skim milk with the initial temperature of 6 +/-1 ℃ in a milk storage tank for later use;

s2.2, pasteurizing raw milk or skim milk at 85 ℃ for 15 seconds, and then cooling to 40 +/-1 ℃ to obtain sterilized milk;

s2.3, adding beta-galactosidase in the milk obtained in the step S2.2, wherein the addition amount is 0.05-0.1%, and uniformly stirring;

s2.4, preserving for 1.5-3 hours at the temperature of 40 +/-1 ℃;

s2.5, sampling, detecting and filling to obtain the finished product of the lactose-free pasteurized milk.

The invention also provides the lactose-free pasteurized milk prepared by the preparation method.

In the experiment of sampling and detecting the prepared zero-lactose pasteurized milk, the inventor finds that the lactose hydrolysis rate in the zero-lactose pasteurized milk is more than 99.5 percent, the lactose residual quantity is less than 0.5 percent, and the zero-lactose milk meets the national standard zero-lactose requirement.

The invention also provides the lactose-free pasteurized milk prepared by the preparation method.

The invention has the beneficial effects that: the method can completely hydrolyze the lactose in the raw milk or the skim milk, and the lactose content reaches less than 0.5 percent of the national standard requirement, namely the lactose-free level.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.

FIG. 1 is a graph of the hydrolysis of lactose in whole milk with lactase at 6 ℃;

FIG. 2 is a graph showing the hydrolysis of lactose in whole milk with lactase at 40 ℃;

FIG. 3 is a graph showing the hydrolysis of lactose in skim milk by lactase at 6 ℃;

FIG. 4 is a graph showing the hydrolysis of lactose in skim milk by lactase at 40 ℃.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. 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.

Example 1

Referring to fig. 1 and 2, a method for preparing lactose-free whole fat pasteurized milk can be divided into the following two methods according to different hydrolysis temperature and time:

the low-temperature long-time hydrolysis method comprises the following steps:

s1.1, placing the qualified raw milk with the initial temperature of 6 +/-1 ℃ in a milk storage tank for later use;

s1.2, adding beta-galactosidase in raw milk, wherein the addition amount is 0.05%, and uniformly stirring;

s1.3, storing for 35 hours at 6 +/-1 ℃, and storing for 25-35 hours at 6 ℃, so that the lactase has higher hydrolysis efficiency on lactose in milk;

s1.4, sampling, detecting and filling to obtain a finished product of the lactose-free full-fat pasteurized milk;

secondly, a high-temperature short-time hydrolysis method comprises the following steps:

s2.1, placing the qualified raw milk with the initial temperature of 6 +/-1 ℃ in a milk storage tank for later use;

s2.2, sterilizing the raw milk for 15 seconds at 85 ℃, and then cooling to 40 +/-1 ℃ to obtain sterilized milk;

s2.3, adding beta-galactosidase in the milk obtained in the step S2.2, wherein the addition amount is 0.05%, and uniformly stirring;

s2.4, storing for 3 hours at 40 +/-1 ℃, and storing for 1.5-3 hours at 40 ℃, so that the lactase has higher hydrolysis efficiency on lactose in milk;

and S2.5, sampling, detecting and filling to obtain the finished product of the lactose-free full-fat pasteurized milk.

Example 2

Referring to fig. 3 and 4, a method for preparing lactose-free pasteurized milk can be divided into the following two methods according to different hydrolysis temperatures and hydrolysis times:

the low-temperature long-time hydrolysis method comprises the following steps:

s1.1, placing the skim milk which is qualified through inspection and has an initial temperature of 6 +/-1 ℃ in a milk storage tank for later use;

s1.2, adding beta-galactosidase in the skim milk, wherein the addition amount is 0.06%, and uniformly stirring;

s1.3, storing for 30 hours at 6 +/-1 ℃, and storing for 25-35 hours at 6 ℃, so that the lactase has higher hydrolysis efficiency on lactose in milk;

s1.4, sampling, detecting and filling to obtain a finished product of the lactose-free defatted pasteurized milk;

secondly, a high-temperature short-time hydrolysis method comprises the following steps:

s2.1, placing the skim milk which is qualified through inspection and has an initial temperature of 6 +/-1 ℃ in a milk storage tank for later use;

s2.2, pasteurizing the skim milk at 85 ℃ for 15 seconds, and then cooling to 40 +/-1 ℃ to obtain sterilized milk;

s2.3, adding beta-galactosidase in the milk obtained in the step S2.2, wherein the addition amount is 0.06 percent, and uniformly stirring;

s2.4, storing for 2 hours at 40 +/-1 ℃, and storing for 1.5-3 hours at 40 ℃, so that the lactase has higher hydrolysis efficiency on lactose in milk;

s2.5, sampling, detecting and filling to obtain the finished product of the lactose-free defatted pasteurized milk.

Example 3

Referring to fig. 1 and 2, a method for preparing lactose-free pasteurized milk can be divided into the following two methods according to different hydrolysis temperatures and hydrolysis times:

the low-temperature long-time hydrolysis method comprises the following steps:

s1.1, placing the qualified raw milk with the initial temperature of 6 +/-1 ℃ in a milk storage tank for later use;

s1.2, adding beta-galactosidase in raw milk, wherein the addition amount is 0.1%, and uniformly stirring;

s1.3, storing for 25 hours at 6 +/-1 ℃, and storing for 25-35 hours at 6 ℃, so that the lactase has higher hydrolysis efficiency on lactose in milk;

s1.4, sampling, detecting and filling to obtain a finished product of the lactose-free full-fat pasteurized milk;

secondly, a high-temperature short-time hydrolysis method comprises the following steps:

s2.1, placing the qualified raw milk with the initial temperature of 6 +/-1 ℃ in a milk storage tank for later use;

s2.2, pasteurizing the raw milk at 85 ℃ for 15 seconds, and then cooling to 40 +/-1 ℃ to obtain the sterilized milk;

s2.3, adding 0.1% of beta-galactosidase into the milk obtained in the step S2.2, and uniformly stirring;

s2.4, storing for 1.5 hours at 40 +/-1 ℃, and storing for 1.5-3 hours at 40 ℃, so that the lactase has higher hydrolysis efficiency on lactose in milk;

and S2.5, sampling, detecting and filling to obtain the finished product of the lactose-free full-fat pasteurized milk.

It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.