CN105265581A - Low-lactose dairy product and production method thereof - Google Patents

Abstract

The present invention relates to a low-lactose dairy product and a production method thereof. The low-lactose dairy product is prepared by the following method: raw milk is sterilized, microalgae cells at the logarithmic growth phase are collected and washed, and the washed microalgae cells are added into a reaction vessel at a certain proportion; and the microalgae cells are cultivated for a certain time at suitable temperature, light and ventilation conditions. The microalgae which is edible and rich in nutrients is used to metabolize and degrade lactose in the raw milk and to solve the problem that part of the population are intolerant with the dairy products rich in lactose. The method is simple and convenient in operation processes, can effectively reduce the cost of degradation of lactose, and has a better degradation effect. The processed milk contains lower lactose content, and the addition of microalgae enables the dairy product to have higher protein content and to be rich in other nutrients and active factors, such as fatty acids, astaxanthin, carotene, etc., and thus the quality of dairy products is further improved.

Description

A kind of low-lactose milk product and production method thereof

technical field

The invention relates to the field of food biotechnology, in particular to a low-lactose dairy product and a production method thereof.

Background technique

Dairy products are the most widely consumed drinks by humans, among which the more widely consumed dairy products include milk, goat milk, horse milk and camel milk, which are rich in protein, calcium, phosphorus, iron, vitamins and minerals, etc. Health has many benefits. However, since dairy products are usually rich in lactose, the lactose in dairy products cannot be completely digested and decomposed due to the reduced secretion or low activity of lactase at the top of the villi on the surface of the jejunal mucosa in some people, and part of the lactose is fermented by colonic flora Lactic acid, hydrogen, methane and carbon dioxide are produced. Lactic acid further stimulates the intestinal wall to increase intestinal peristalsis and cause diarrhea, and the gas produced causes flatulence in the intestinal tract, and occasionally may induce intestinal spasm and colic. The rate of lactose intolerance is very high, especially among East Asians, it can be as high as 90%. Therefore, it is necessary for consumers to degrade lactose in raw milk. The current production process mainly uses the action of lactase to degrade part of the lactose in dairy products, but the operating cost of this process is relatively high, which makes the production cost and selling price of this type of dairy products significantly higher than that of ordinary dairy products.

Microalgae is a kind of light-driven "cell factory", which can convert carbon dioxide and water into a variety of chemical substances through photosynthesis, including proteins, fatty acids, vitamins, minerals, antioxidants, etc. Some algae also contain some other microalgae can be widely used in the production of animal bait, food, medicine and food additives. In addition to using light energy for photosynthetic autotrophic culture, microalgae can also use organic carbon sources for growth. Francisco et al. found that Phormidium sp. can use monosaccharides (glucose, arabinose, fructose, galactose, mannose, Xylose), disaccharides (lactose, maltose, sucrose, trehalose), polysaccharides (carboxymethyl cellulose, starch, xylan, etc.) growth (FranciscoE.C., FrancoT.T., WagnerR., Jacob-LopesE .Assessmentofdifferentcarbohydratesasexogenouscarbonsourceincultivationofcyanobacteria.BioprocessBiosyst.Eng.,2014,37:1497-1505). Zhang et al. found that Chlorella pyrenoidosa grew well when glucose, galactose, fructose, sucrose, lactose, maltose and starch were used as carbon sources (ZhangW., ZhangP., SunH., ChenM., Lu S., Li P. Effects of various organic carbon sources on the growth and biochemical composition of Chlorella pyrenoidosa. Bioresour. Technol., 2014, 173:52–58).

In view of the intolerance of lactose rich in dairy products to some people, by adding edible microalgae to raw milk, the microalgae can metabolize and degrade the lactose in raw milk. At the same time, the addition of microalgae can also make Dairy products are rich in nutrients and active ingredients in microalgae, further increasing the nutritional value and efficacy of dairy products. This process can effectively reduce the cost of the traditional lactose degradation process and further improve the quality of dairy products.

Contents of the invention

Aiming at the problem of lactose intolerance caused by lactose in dairy products and the high production cost of traditional treatment techniques, the purpose of the present invention is to provide a novel microalgae milk product and a production method thereof. The lactose content in the microalgae milk is much lower than that of raw milk, and it is also rich in specific microalgae nutrients and active ingredients. In addition, this process effectively reduces the cost of the lactose degradation process.

In order to achieve the above object, the production method of a novel low-lactose dairy product of the present invention comprises the following steps:

(1) Sterilize the raw milk and place it in the reactor;

(2) After collecting and cleaning the microalgae cells in the logarithmic growth phase, add them to the reactor in a certain proportion;

(3) Cultivate for a certain period of time under suitable temperature, light and ventilation conditions.

Preferably, the raw milk described in step (1) includes cow's milk, goat's milk, horse's milk or camel's milk; said sterilization method includes pasteurization, high temperature transient sterilization or ultra high temperature transient sterilization; said The reactors include airlift reactors, stirred reactors or bubble column reactors.

The microalgae described in step (2) include Chlorella pyrenoidosa, Chlorella ellipsoides, Chlorella vulgaris, Spirulina, and Haematococcus pluvialis.

The growth stage of the cells is preferably 1-5 days after the logarithmic phase.

The addition ratio of the microalgae is preferably 1%-5% (g/ml). If the proportion of microalgae is too low, the degradation of lactose in raw milk will be insufficient, while if the proportion of microalgae is too high, the taste of dairy products will be affected.

The treatment temperature described in step (3) is preferably 20-30°C, preferably 23-27°C; the treatment light intensity is preferably 0-1000 μmol/m ² /s, preferably 100-800 μmol/m ² /s; the ventilation rate is preferably 0.5- 2vvm, preferably 1-1.5vvm; treatment time is preferably 2-5 days, preferably 3-4 days. .

The invention also discloses the low-lactose dairy product prepared by the method.

Compared with the existing production process, the novel low-lactose dairy product and its production process provided by the present invention have the advantages of simple and convenient operation, low cost, higher degradation rate of lactose, and the nutritional substances and active ingredients of the obtained product are obviously superior to those of the present invention. Products of traditional production techniques.

Compared with existing lactose degradation products and techniques thereof, the novel low-lactose dairy products and their production techniques described in the present invention have the following beneficial effects:

(1) The production process provided by the present invention has better lactose degradation effect, and the lactose content in raw milk after treatment is lower;

(2) The production process operation process provided by the present invention is simple and convenient, and can effectively reduce the cost of the production process;

(3) The low-lactose dairy product described in the present invention has low lactose content, and is rich in protein and other components contained in microalgae to make the protein content of the dairy product higher, and is rich in other nutrients and active factors, such as fatty acids, shrimp Greens, carotene, etc.

detailed description

In order to better illustrate the present invention and facilitate understanding of the technical solutions of the present invention, typical but non-limiting examples of the present invention are as follows, and the mass-to-volume ratio w/v involved in the present invention refers to g/ml.

Example 1

(1) After the raw milk is sterilized by high temperature, it is placed in an airlift reactor;

(2) After collecting and cleaning the Chlorella vulgaris on the third day of the logarithmic phase, add it to the reactor at a ratio of 2% (w/v);

(3) Culture for 3 days at 22°C, 100 μmol/m ² /s, and 1 vvm ventilation.

Processing effect test:

The lactose content in the treated dairy product was reduced by 95% compared with the initial level, while the protein content increased by 8%, the vitamin content increased by 7%, and the fatty acid content reached 4% (w/v).

Example 2

(1) Place the raw mare's milk in a stirred reactor after being subjected to ultra-high temperature instantaneous sterilization;

(2) After collecting and cleaning the Chlorella pyrenoidosa on day 5 of the logarithmic phase, add it to the reactor at a ratio of 4% (w/v);

(3) Cultivate for 5 days at 20° C., under dark conditions, with an air flow of 0.5 vvm.

Processing effect test:

The lactose content in the processed dairy product was reduced by 97% compared with the initial level, while the protein content increased by 10%, the vitamin content increased by 6%, and the fatty acid content reached 3% (w/v).

Example 3

(1) After the raw goat milk is pasteurized, it is placed in a bubble tower reactor;

(2) After collecting and cleaning the Haematococcus pluvialis on the second day of the logarithmic phase, add it to the reactor at a ratio of 1% (w/v);

(3) Culture for 2 days at 25°C, 500 μmol/m ² /s, and 2vvm ventilation.

Processing effect test:

After the treatment, the lactose content in the dairy product was reduced by 92% compared with the initial level, while the protein content increased by 5%, the vitamin content increased by 6%, and the astaxanthin content reached 3% (w/v).

Example 4

(1) Place the raw camel milk in an air-lift reactor after being sterilized by UHT;

(2) After collecting and cleaning the spirulina in the first day of the logarithmic phase, add it to the reactor at a ratio of 5% (w/v);

(3) Culture for 4 days at 30° C., 800 μmol/m ² /s, and 1.5 vvm ventilation.

Processing effect test:

The lactose content in the processed dairy products was reduced by 98% compared with the initial level, while the protein content increased by 10%, and the vitamin content increased by 8%.

Example 5

(1) After the raw milk is pasteurized, it is placed in a stirred reactor;

(2) After collecting and cleaning Chlorella ellipsoidales on the fourth day of the logarithmic phase, add them to the reactor at a ratio of 3% (w/v);

(3) Culture for 3 days at 27°C, 1000 μmol/m ² /s, and 1.2vvm ventilation.

Processing effect test:

The lactose content in the treated dairy product was reduced by 94% compared with the initial level, while the protein content increased by 8%, the vitamin content increased by 7%, and the fatty acid content reached 4% (w/v).

Claims (10)

1. a production method for Low lactose milk dairy products, is characterized in that, comprises the following steps:

(1) by raw milk sterilization, reactor is placed in;

(2) add in certain proportion in reactor after the microalgae cell being in logarithm growth stage being collected cleaning;

(3) under suitable temperature, illumination and aeration condition, the regular hour is cultivated.

2. method according to claim 1, is characterized in that, the former milk described in step (1) comprises milk, goat milk, mare's milk or camel milk; Described sterilizing methods comprises pasteurization, high-temperature short-time sterilization, or ultra high temperature short time sterilization; Described reactor comprises airlift reactor, stirring reactor or bubbling column reactor.

3. method according to claim 1, is characterized in that, the micro-algae described in step (2) comprises chlorella pyrenoidosa, chlorella ellipsoidea, chlorella vulgaris, spirulina or haematococcus pluvialis.

4. method according to claim 1, is characterized in that, the growth phase of cell described in step (2) is after logarithmic phase 1st ~ 5 days.

5. method according to claim 1, is characterized in that, the adding proportion of the described micro-algae of step (2) is 1% ~ 5% (g/ml).

6. method according to claim 1, is characterized in that, the treatment temperature described in step (3) is 20 ~ 30 DEG C; Process light intensity is 0 ~ 1000 μm of ol/m ²/ s; Throughput is 0.5 ~ 2vvm, 2 ~ 5 days processing times.

7. method according to claim 6, is characterized in that, the treatment temperature described in step (3) is 23 ~ 27 DEG C; Process light intensity is 100 ~ 800 μm of ol/m ²/ s; Throughput is 1 ~ 1.5vvm; Processing time is 3 ~ 4 days.

8. Low lactose milk dairy products, is characterized in that, are prepared by following steps:

(1) by raw milk sterilization, reactor is placed in;

(2) add in certain proportion in reactor after the microalgae cell being in logarithm growth stage being collected cleaning;

(3) under suitable temperature, illumination and aeration condition, the regular hour is cultivated.

9. Low lactose milk dairy products according to claim 8, is characterized in that, the micro-algae described in step (2) comprises chlorella pyrenoidosa, chlorella ellipsoidea, chlorella vulgaris, spirulina or haematococcus pluvialis; The growth phase of described cell is after logarithmic phase 1st ~ 5 days.

10. Low lactose milk dairy products according to claim 8, is characterized in that, the adding proportion of the described micro-algae of step (2) is 1% ~ 5% (g/ml); Treatment temperature described in step (3) is 20 ~ 30 DEG C; Process light intensity is 0 ~ 1000 μm of ol/m ²/ s; Throughput is 0.5 ~ 2vvm, 2 ~ 5 days processing times.