CN109645127A - A kind of lactose-free low fat high-protein milk and preparation method thereof - Google Patents
A kind of lactose-free low fat high-protein milk and preparation method thereof Download PDFInfo
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- CN109645127A CN109645127A CN201811603877.4A CN201811603877A CN109645127A CN 109645127 A CN109645127 A CN 109645127A CN 201811603877 A CN201811603877 A CN 201811603877A CN 109645127 A CN109645127 A CN 109645127A
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- 210000004080 milk Anatomy 0.000 title claims abstract description 43
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 39
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- 239000008267 milk Substances 0.000 title claims description 41
- 239000007788 liquid Substances 0.000 claims abstract description 70
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- 230000003301 hydrolyzing effect Effects 0.000 claims abstract description 31
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims abstract description 27
- 108010059881 Lactase Proteins 0.000 claims abstract description 26
- 108010005774 beta-Galactosidase Proteins 0.000 claims abstract description 26
- 239000006071 cream Substances 0.000 claims abstract description 26
- 238000005238 degreasing Methods 0.000 claims abstract description 26
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 26
- 239000003381 stabilizer Substances 0.000 claims abstract description 25
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- 229940116108 lactase Drugs 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 230000000694 effects Effects 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 238000011049 filling Methods 0.000 claims abstract description 8
- 230000000295 complement effect Effects 0.000 claims abstract description 3
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 14
- 229940083466 soybean lecithin Drugs 0.000 claims description 14
- CODAYFPFZXWNLD-UHFFFAOYSA-N 2-hydroxypropanoyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(=O)C(C)O CODAYFPFZXWNLD-UHFFFAOYSA-N 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 4
- 102000009027 Albumins Human genes 0.000 claims 1
- 108010088751 Albumins Proteins 0.000 claims 1
- 230000007062 hydrolysis Effects 0.000 claims 1
- 238000006460 hydrolysis reaction Methods 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 26
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 238000002156 mixing Methods 0.000 abstract description 10
- 102000004407 Lactalbumin Human genes 0.000 abstract description 7
- 108090000942 Lactalbumin Proteins 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 description 14
- 238000000034 method Methods 0.000 description 12
- 235000019197 fats Nutrition 0.000 description 9
- 102000014171 Milk Proteins Human genes 0.000 description 8
- 108010011756 Milk Proteins Proteins 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
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- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 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 5
- 235000013365 dairy product Nutrition 0.000 description 5
- 239000008101 lactose Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 4
- -1 Stearoyl lactate Chemical compound 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
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- 239000013589 supplement Substances 0.000 description 3
- 238000012549 training Methods 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 210000004885 white matter Anatomy 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
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- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000002518 antifoaming agent Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
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- 238000001727 in vivo Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 230000004220 muscle function Effects 0.000 description 1
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- 230000007935 neutral effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000022558 protein metabolic process Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 125000003696 stearoyl group Chemical group O=C([*])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
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- 238000012360 testing method Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000003442 weekly effect Effects 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
Classifications
-
- 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 OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
-
- 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 OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- 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 OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of lactose-free low fat high-protein milks and preparation method thereof comprising the raw material of following mass percent: degreasing raw milk, hydrolyzing lactoalbumin, dilute cream, medium chain triglyceride, lactase, stabilizer complement to 100% water；Preparation method includes the following steps: (1) mixing hydrolyzing lactoalbumin, dilute cream, medium chain triglyceride, degreasing raw milk, stabilizer and water, obtain feed liquid A；(2) feed liquid A obtains feed liquid B through pasteurize；(3) by the cooling addition lactase of feed liquid B, insulated and stirred obtains feed liquid C；(4) by feed liquid C homogeneous, sterilize, it is cooling, it is filling to get.Hydrolyzing lactoalbumin is added in degreasing raw milk by the present invention, meet specific demand of the sport and body-building crowd to lactalbumin, solve the problems, such as that lactalbumin leads to not production intolerant to bubble is easy to produce in UHT high temperature sterilization and production process again, to achieve the effect that be stored at room temperature.
Description
Technical field
The present invention relates to the technical fields of dairy products processing, and in particular to a kind of lactose-free low fat high-protein milk and its system
Preparation Method.
Background technique
With the raising of people's life level, the reinforcement of health care consciousness, health idea is constantly deepened, sport and body-building is more next
More become trend." 2017 Chinese marathon annual works report " display, China in 2017 hold 1102 scale races, and 2011
Year, this number was only 22, increased by 50 times within 7 years.Chinese marathon scale person-time from 2016 2800000 person-times rise to 4,980,000
Person-time, increase by 77.9%.In addition " body building plan of people of whole country (2016-2020) " is clear, arrives the year two thousand twenty, Mass sports health sense
Generally enhance, the number for participating in physical training obviously increases, and participates in 1 time weekly and the number of the above physical training reaches 700,000,000, warp
The number for often participating in physical training reaches 4.35 hundred million.
Wherein most of sport and body-building can take moderate exercise, and post exercise sports fatigue will affect resident's fortune
Dynamic enthusiasm and reduction locomitivity, so will be increasing for the relevant movement nutrition food market scale of sports fatigue.
The sports drink in Chinese market lacks supplement good protein mostly to supplement based on energy, vitamin, water and electrolyte at present
The instant drink type product of class.It is existing research shows that daily 20-25g good protein be particularly suitable for post exercise physical recovery, egg
The energy supply that white matter can supplement skeletal muscle is conducive to the recovery of adaptability increase and skeletal muscle function of the skeletal muscle to movement,
Promote intake of the muscle to amino acid, improves the protein metabolism of body, obtain the growth of muscle, conducive to subtracting for body fat
It is few, and central nerve fatigue can be alleviated.
Currently, there are systems to reach room temperature intolerant to UHT processing using the lactose-free low fat high-protein milk of lactalbumin
The effect of preservation, lactalbumin are easy to produce bubble and easily lead to produce filling the problem of can not carrying out.
Summary of the invention
In order to solve the above technical problems, the present invention provides a kind of lactose-free low fat high-protein milk and its preparation sides
Method, the method overcome lactalbumins intolerant to UHT processing, and does not allow to be also easy to produce bubble, the egg of milk obtained in production process
White matter content reaches 8-10% and has relatively good mouthfeel again.
Specifically, on the one hand, a kind of preparation method of lactose-free low fat high-protein milk comprising following mass percent
Raw material: the degreasing raw milk of 80-85%, the hydrolyzing lactoalbumin of 6.32-8.38%, 0.80-1.00% dilute cream,
The medium chain triglyceride of 0.80-1.10%, the lactase of 0.06-0.08%, 0.16-0.20% stabilizer, complement to 100%
Water；
Preparation method includes the following steps:
(1) hydrolyzing lactoalbumin, dilute cream, medium chain triglyceride, degreasing raw milk, stabilizer and water are mixed, must be expected
Liquid A；
(2) feed liquid A is obtained into feed liquid B through pasteurize；
(3) by the cooling addition lactase of feed liquid B, insulated and stirred obtains feed liquid C；
(4) by feed liquid C homogeneous, sterilize, it is cooling, it is filling to get.
Further, protein content >=90% in the hydrolyzing lactoalbumin.
Further, the stabilizer is made of the soybean lecithin and stearoyl lactate that mass ratio is 4:5-5:4.
Further, enzyme activity >=5000NLI/g of the lactase.
Further, in step (1), described be mixed into is stirred, and mixed temperature is 50-60 DEG C, time 10-
20min。
Further, in step (2), the temperature of pasteurize is 85-95 DEG C, time 15-20s.
Further, in step (3), the insulated and stirred time is 60-90min, stirring rate 90-120r/min.
Further, in step (4), the temperature of homogeneous is 60-70 DEG C, pressure 18-22MPa.
Further, in step (4), the sterilization is ultra high temperature sterilization, and the temperature of sterilization is 135-140 DEG C, and the time is
4-6s。
Second aspect, the present invention also provides agalasisas made from the preparation method of the lactose-free low fat high-protein milk
Sugared low fat high-protein milk.
The invention has the benefit that
(1) lactose-free low fat high-protein milk protein content produced by the present invention be 8.0-10%, lactose content≤
0.3%, fat content≤1.5%, the generality for solving Chinese population lactose intolerance and sport and body-building crowd are to fatty load
The needs of problems of sorrow and sport and body-building crowd to daily 20-25g good protein.
(2) hydrolyzing lactoalbumin is added in degreasing raw milk by the present invention, meets sport and body-building crowd to whey egg
White specific demand, and solve lactalbumin and lead to nothing intolerant to being easy to produce bubble in UHT high temperature sterilization and production process
The problem of method produces, to achieve the effect that be stored at room temperature.
Specific embodiment
Technical solution of the present invention is illustrated to be clearer, below in conjunction with specific embodiment to skill of the invention
Art scheme is further elaborated:
In a specific embodiment, a kind of preparation method of lactose-free low fat high-protein milk is provided, is wrapped
Include the raw material of following mass percent: the degreasing raw milk of 80-85%, the hydrolyzing lactoalbumin of 6.32-8.38%, 0.80-
1.00% dilute cream, the medium chain triglyceride of 0.80-1.10%, the lactase of 0.06-0.08%, 0.16-0.20% it is steady
Determine agent, complements to 100% water；
Preparation method includes the following steps:
(1) hydrolyzing lactoalbumin, dilute cream, medium chain triglyceride, degreasing raw milk, stabilizer and water are mixed, must be expected
Liquid A；
(2) feed liquid A is obtained into feed liquid B through pasteurize；
(3) by the cooling addition lactase of feed liquid B, insulated and stirred obtains feed liquid C；
(4) by feed liquid C homogeneous, sterilize, it is cooling, it is filling to get.
The present invention passes through the formula and preparation process of optimizing raw material, passes through addition hydrolyzing lactoalbumin and medium chain triglyceride three
Ester solves the problems, such as that lactalbumin leads to not production intolerant to bubble is easy to produce in UHT high temperature sterilization and production process,
To achieve the effect that be stored at room temperature.
In the present invention, the hydrolyzing lactoalbumin is partially hydrolyzed whey protein, and protein content is >=90%.It is described dilute
Fat content >=40% of cream；The percentage is mass percent.The medium chain triglyceride is preferably coconut oil
The medium chain triglyceride in source.The water is that this field is conventional, preferably softened water.
Currently preferred hydrolyzing lactoalbumin plays the role of supplementing protein, finds by repeated multiple times test, only
There is hydrolyzing lactoalbumin that could be resistant to high-temperature process in neutral conditions.Preferred medium chain triglyceride is functional grease,
It can quickly be digested and assimilated in vivo, energy can be rapidly provided.
In the present invention, the stabilizer includes the soybean lecithin and stearoyl lactate that mass ratio is 4-5:4-5, soybean phosphorus
The mass ratio of rouge and stearoyl lactate is preferably 1:1.Soybean lecithin and stearoyl lactate play emulsifier and defoaming agent
Effect.Soybean lecithin and stearoyl lactylates can keep system stable homogeneous；And it in the high system of protein content, is stirring
It mixes, is filling etc. production link and being easy to produce bubble, soybean lecithin and stearoyl lactate, which is added, can quickly defoam to guarantee
Normal production.
In the present invention, the lactase is that this field is conventional, preferably enzyme activity >=5000NLI/g.
Preferably, the raw material can further include flavor substance.The flavor substance is that dairy products field is normal
The flavor substance of rule is preferably selected from one of essence, fragrance and mouthfeel modifying agent or a variety of, more preferably milk flavour.
The dosage of the flavor substance is dairy products field conventional amount used, no more than the usage amount of conventional food additives, preferably
It is 0.06-0.10%, more preferably 0.08%.
In step (1) of the invention, by hydrolyzing lactoalbumin, dilute cream, medium chain triglyceride, degreasing raw milk, stabilization
Agent and water mixing, obtain feed liquid A.The mixed temperature is 50-60 DEG C, is 55 DEG C more preferably；The mixed time is 10-
20min is more preferably 15min；The mixing is preferably to be stirred.
In step (2) of the invention, by feed liquid A through pasteurize, feed liquid B is obtained.The temperature of the pasteurize is preferable
It is 85-95 DEG C, more preferably 90 DEG C, the time of the pasteurize is preferably 15-20s, more preferably 15s.
In step (3) of the invention, by the cooling addition lactase of feed liquid B, insulated and stirred.It is described to be cooled in step (3)
This field is conventional, and preferable temperature is reduced to 37-43 DEG C, more preferably 40 DEG C；The mixed insulated and stirred time is preferably
It is more preferably 60min for 60-90min；The stirring rate is preferably 90-120r/min, is more preferably 100r/min.
In step (4) of the invention, feed liquid C homogeneous is sterilized, it is cooling, it is filling.The temperature of the homogeneous is 60-70 DEG C,
More preferably 65 DEG C.The pressure of the homogeneous is 18-22MPa, more preferably 20MPa.The method and condition of the sterilization is
The method and condition of this field routine, the method for the sterilization can be board-like ultra high temperature sterilization, tubular type ultra high temperature sterilization and
Immersion ultra high temperature short time sterilization.The temperature of the ultra high temperature sterilization is 135-140 DEG C.The time of the ultra high temperature sterilization
For 4-6s.Described to be cooled to this field routine, preferably finished product temperature is reduced to 25-30 DEG C, more preferably 25 DEG C.It is described
The filling sterile filling for this field routine.
Second aspect, the present invention also provides lactose-free made from the preparation method of the lactose-free low fat high-protein milk
Low fat high-protein milk.
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to the implementation
Among example range.In the following examples, the experimental methods for specific conditions are not specified, according to conventional methods and conditions, or according to commodity
Specification selection.
In following embodiments, hydrolyzing lactoalbumin is purchased from Dai Weilin international trade (Shanghai) Co., Ltd., degreasing raw milk
It is purchased from Shanghai Bright Dairy & Food Co., Ltd. with dilute cream, soybean lecithin is purchased from Danisco (China) Co., Ltd, and middle chain is sweet
Oily three esters are purchased from this grease (Zhangjiagang) Co., Ltd of A Husi karr；Stearoyl lactate is purchased from Kai Airui ingredient trade Shanghai
Co., Ltd；LactaseLGI 5000 is purchased from Royal DSM trade (Shanghai) Co., Ltd..
Embodiment 1
A kind of composition of raw materials of lactose-free low fat high-protein milk is shown in Table 1.
The composition of raw materials of 1 embodiment 1 of table
| Raw material | Technical indicator | Additive amount (wt%) |
| Degreasing raw milk | Protein content >=2.9% | 80 |
| Hydrolyzing lactoalbumin | Protein content >=90% | 6.32 |
| Dilute cream | Fat: 40% | 0.80 |
| Medium chain triglyceride | Food-grade | 0.80 |
| Stabilizer | Soybean lecithin: stearoyl lactate=4:5 | 0.16 |
| Lactase | Enzyme activity >=5000NLI/g | 0.06 |
| Water | Softened water | 11.86 |
| It amounts to | 100 |
The preparation method of the lactose-free low fat high-protein milk the following steps are included:
(1) hydrolyzing lactoalbumin, dilute cream, medium chain triglyceride, degreasing raw milk, stabilizer and water are mixed, mixing
Temperature is 50 DEG C, and incorporation time 10min obtains feed liquid A；
(2) feed liquid A obtains feed liquid B through pasteurize (85 DEG C, 15s)；
(3) feed liquid B is cooled to 37 DEG C, lactase is added, insulated and stirred 60min (90r/min) obtains feed liquid C；
(4) by feed liquid C homogeneous (60 DEG C, 18MPa), sterilize (135 DEG C, 4s), cooling (25 DEG C), sterile filling to get.
Embodiment 2
A kind of composition of raw materials of lactose-free low fat high-protein milk is shown in Table 2.
The composition of raw materials of 2 embodiment 2 of table
| Raw material | Technical indicator | Additive amount (wt%) |
| Degreasing raw milk | Protein content >=2.9% | 85 |
| Hydrolyzing lactoalbumin | Protein content >=90% | 8.38 |
| Dilute cream | Fat: 40% | 1.00 |
| Medium chain triglyceride | Food-grade | 1.10 |
| Stabilizer | Soybean lecithin: stearoyl lactate=5:4 | 0.20 |
| Lactase | Enzyme activity >=5000NLI/g | 0.08 |
| Water | Softened water | 4.24 |
| It amounts to | 100 |
The preparation method of the lactose-free low fat high-protein milk the following steps are included:
(1) hydrolyzing lactoalbumin, dilute cream, medium chain triglyceride, degreasing raw milk, stabilizer and water are mixed, mixing
Temperature is 60 DEG C, and incorporation time 20min obtains feed liquid A；
(2) feed liquid A obtains feed liquid B through (95 DEG C, 20s) of pasteurize；
(3) feed liquid B is cooled to 43 DEG C, lactase is added, insulated and stirred 90min (120r/min) obtains feed liquid C；
(4) by feed liquid C homogeneous (70 DEG C, 22MPa), sterilize (140 DEG C, 6s), cooling (30 DEG C), sterile filling to get.
Embodiment 3
A kind of composition of raw materials of lactose-free low fat high-protein milk is shown in Table 3.
The composition of raw materials of 3 embodiment 3 of table
| Raw material | Technical indicator | Additive amount (wt%) |
| Degreasing raw milk | Protein content >=2.9% | 80 |
| Hydrolyzing lactoalbumin | Protein content >=90% | 8.38 |
| Dilute cream | Fat: 40% | 0.80 |
| Medium chain triglyceride | Food-grade | 1.10 |
| Stabilizer | Soybean lecithin: stearoyl lactate=4:5 | 0.20 |
| Lactase | Enzyme activity >=5000NLI/g | 0.08 |
| Water | Softened water | 9.44 |
| It amounts to | 100 |
The preparation method of the lactose-free low fat high-protein milk the following steps are included:
(1) hydrolyzing lactoalbumin, dilute cream, medium chain triglyceride, degreasing raw milk, stabilizer and water are mixed, mixing
Temperature is 50 DEG C, and incorporation time 20min obtains feed liquid A；
(2) feed liquid A obtains feed liquid B through (85 DEG C, 20s) of pasteurize；
(3) feed liquid B is cooled to 37 DEG C, lactase, insulated and stirred 90min (120r/min) is added；
(4) by feed liquid C homogeneous (60 DEG C, 22MPa), sterilize (137 DEG C, 6s), cooling (25 DEG C), sterile filling to get.
Embodiment 4
A kind of composition of raw materials of lactose-free low fat high-protein milk is shown in Table 4.
The composition of raw materials of 4 embodiment 4 of table
| Raw material | Technical indicator | Additive amount (wt%) |
| Degreasing raw milk | Protein content >=2.9% | 85 |
| Hydrolyzing lactoalbumin | Protein content >=90% | 6.32 |
| Dilute cream | Fat: 40% | 1.00 |
| Medium chain triglyceride | Food-grade | 0.80 |
| Stabilizer | Soybean lecithin: stearoyl lactate=5:4 | 0.16 |
| Lactase | Enzyme activity >=5000NLI/g | 0.06 |
| Water | Softened water | 6.66 |
| It amounts to | 100 |
The preparation method of the lactose-free low fat high-protein milk the following steps are included:
(1) hydrolyzing lactoalbumin, dilute cream, medium chain triglyceride, degreasing raw milk, stabilizer and water are mixed, mixing
Temperature is 60 DEG C, and incorporation time 10min obtains feed liquid A；
(2) feed liquid A obtains feed liquid B through (95 DEG C, 15s) of pasteurize；
(3) feed liquid B is cooled to 43 DEG C, lactase is added, insulated and stirred 60min (90r/min) obtains feed liquid C；
(4) by feed liquid C homogeneous (70 DEG C, 18MPa), sterilize (140 DEG C, 4s), cooling (25 DEG C), sterile filling to get.
Embodiment 5
A kind of composition of raw materials of lactose-free low fat high-protein milk is shown in Table 5.
The composition of raw materials of 5 embodiment 5 of table
| Raw material | Technical indicator | Additive amount (wt%) |
| Degreasing raw milk | Protein content >=2.9% | 82 |
| Hydrolyzing lactoalbumin | Protein content >=90% | 7.30 |
| Dilute cream | Fat: 40% | 0.90 |
| Medium chain triglyceride | Food-grade | 0.95 |
| Stabilizer | Soybean lecithin: stearoyl lactate=1:1 | 0.18 |
| Lactase | Enzyme activity >=5000NLI/g | 0.07 |
| Water | Softened water | 8.6 |
| It amounts to | 100 |
The preparation method of the lactose-free low fat high-protein milk the following steps are included:
(1) hydrolyzing lactoalbumin, dilute cream, medium chain triglyceride, degreasing raw milk, stabilizer and water are mixed, mixing
Temperature is 55 DEG C, and incorporation time 15min obtains feed liquid A；
(2) feed liquid A obtains feed liquid B through (90 DEG C, 15s) of pasteurize；
(3) feed liquid B is cooled to 40 DEG C, lactase is added, insulated and stirred 75min (100r/min) obtains feed liquid C；
(4) by feed liquid C homogeneous (65 DEG C, 20MPa), sterilize (137 DEG C, 5s), cooling (25 DEG C), sterile filling to get.
Embodiment 6
A kind of composition of raw materials of lactose-free low fat high-protein milk is shown in Table 6.
The composition of raw materials of 6 embodiment 6 of table
| Raw material | Technical indicator | Additive amount (wt%) |
| Degreasing raw milk | Protein content >=2.9% | 82 |
| Hydrolyzing lactoalbumin | Protein content >=90% | 6.80 |
| Dilute cream | Fat: 40% | 0.90 |
| Medium chain triglyceride | Food-grade | 1.00 |
| Stabilizer | Soybean lecithin: stearoyl lactate=1:1 | 0.17 |
| Lactase | Enzyme activity >=5000NLI/g | 0.07 |
| Water | Softened water | 9.06 |
| It amounts to | 100 |
The preparation method of the lactose-free low fat high-protein milk the following steps are included:
(1) hydrolyzing lactoalbumin, dilute cream, medium chain triglyceride, degreasing raw milk, stabilizer and water are mixed, mixing
Temperature is 60 DEG C, and incorporation time 15min obtains feed liquid A；
(2) feed liquid A obtains feed liquid B through (95 DEG C, 18s) of pasteurize；
(3) feed liquid B is cooled to 43 DEG C, lactase is added, insulated and stirred 75min (100r/min) obtains feed liquid C；
(4) by feed liquid C homogeneous (70 DEG C, 20MPa), sterilize (140 DEG C, 5s), cooling (28 DEG C), sterile filling to get.
Embodiment 7
A kind of composition of raw materials (being shown in Table 7) of lactose-free low fat high-protein milk:
The composition of raw materials of 7 embodiment 7 of table
| Raw material | Technical indicator | Additive amount (wt%) |
| Degreasing raw milk | Protein content >=2.9% | 82 |
| Hydrolyzing lactoalbumin | Protein content >=90% | 7.91 |
| Dilute cream | Fat: 40% | 0.90 |
| Medium chain triglyceride | Food-grade | 0.95 |
| Stabilizer | Soybean lecithin: stearoyl lactate=1:1 | 0.16 |
| Lactase | Enzyme activity >=5000NLI/g | 0.07 |
| Water | Softened water | 8.01 |
| It amounts to | 100 |
The preparation method of the lactose-free low fat high-protein milk the following steps are included:
(1) hydrolyzing lactoalbumin, dilute cream, medium chain triglyceride, degreasing raw milk, stabilizer and water are mixed, mixing
Temperature is 50 DEG C, and incorporation time 15min obtains feed liquid A；
(2) feed liquid A obtains feed liquid B through (85 DEG C, 18s) of pasteurize；
(3) feed liquid B is cooled to 37 DEG C, lactase is added, insulated and stirred 75min (100r/min) obtains feed liquid C；
(4) it by feed liquid C homogeneous (60 DEG C, 20MPa), sterilizes (137 DEG C, 5s), cooling (28 DEG C), sterile filling.
Effect example 1
Sensory evaluation is carried out to embodiment 1-7 product.30 professional sense organ reviewers are selected, are randomly divided into 3 groups, every group
10 people carry out 5 indexs such as color, Consistency, smoothness, flavour, stability to lactose-free low fat high-protein milk and comment
It surveys, the total score of 5 indexs evaluates score, using the average mark of 30 people as final assessment score, code of points such as table 8 as sample
Shown, experimental result record is as shown in table 9.
Table 8
9 results of sensory evaluation of table
| Sample | Color | Consistency | Smoothness | Flavour | Stability | Total score |
| Embodiment 1 | 9 | 28 | 18 | 16 | 18 | 89 |
| Embodiment 2 | 7 | 25 | 15 | 16 | 15 | 78 |
| Embodiment 3 | 7 | 25 | 16 | 15 | 15 | 78 |
| Embodiment 4 | 9 | 28 | 18 | 19 | 18 | 92 |
| Embodiment 5 | 8 | 28 | 17 | 19 | 18 | 90 |
| Embodiment 6 | 8 | 28 | 17 | 19 | 18 | 90 |
If the result of table 9 obtains, milk produced by the present invention, the base in color, Consistency, smoothness, flavour, stability
Originally approved, clean taste is smooth, milk is strong.
Effect example 2
The protein of milk obtained, fat, lactose content index are shown in Table 10 in 1-7 of the embodiment of the present invention.Protein contains
The measurement of amount is carried out according to the measuring method of national standard GB 5009.5；Determination of fat is according to the measurement of national standard GB 5413.3
Method carries out；The measurement of lactose is carried out according to the measuring method of national standard GB5413.5.
Table 10
| Every 100g | Protein (g) | Fatty (g) | Lactose (g) |
| Embodiment 1 | 8.00 | 1.12 | 0.2 |
| Embodiment 2 | 10.00 | 1.50 | 0.10 |
| Embodiment 3 | 9.86 | 1.42 | 0.08 |
| Embodiment 4 | 8.15 | 1.20 | 0.25 |
| Embodiment 5 | 8.95 | 1.31 | 0.05 |
| Embodiment 6 | 8.50 | 1.36 | 0.15 |
| Embodiment 7 | 9.50 | 1.31 | 0.10 |
If the result of table 10 obtains, protein content is 8.0-10%, lactose content in dairy product produced by the present invention
≤ 0.3%, fat content≤1.5%.
Comparative example 1
Stabilizer used in comparative example 1 is single, diglycerine fatty acid ester and/or/sucrose fatty ester, remaining technique
Step and condition are the same as embodiment 4.
A large amount of bubbles are generated in 1 production process of comparative example, production can not continue, and cannot achieve the present invention.
Finally, it should be noted that the above various embodiments is only to help to understand technical solution of the present invention and core concept,
Rather than its limitations；Although present invention has been described in detail with reference to the aforementioned embodiments, the ordinary skill people of this field
Member it is understood that it is still possible to modify the technical solutions described in the foregoing embodiments, or to part of or
Person's all technical features are equivalently replaced, and these modify or replace the protection scope for also falling into the claims in the present invention
It is interior.
Claims (10)
1. a kind of preparation method of lactose-free low fat high-protein milk, which is characterized in that it includes the original of following mass percent
Material: the degreasing raw milk of 80-85%, the hydrolyzing lactoalbumin of 6.32-8.38%, the dilute cream of 0.80-1.00%, 0.80-
1.10% medium chain triglyceride, the lactase of 0.06-0.08%, 0.16-0.20% stabilizer, complement to 100% water；
Preparation method includes the following steps:
(1) hydrolyzing lactoalbumin, dilute cream, medium chain triglyceride, degreasing raw milk, stabilizer and water are mixed, obtains feed liquid A；
(2) feed liquid A is obtained into feed liquid B through pasteurize；
(3) by the cooling addition lactase of feed liquid B, insulated and stirred obtains feed liquid C；
(4) by feed liquid C homogeneous, sterilize, it is cooling, it is filling to get.
2. the preparation method of lactose-free low fat high-protein milk according to claim 1, which is characterized in that the hydrolysis cream
Protein content >=90% in albumin.
3. the preparation method of lactose-free low fat high-protein milk according to claim 1, which is characterized in that the stabilizer
It is made of soybean lecithin and stearoyl lactate that mass ratio is 4-5:4-5.
4. the preparation method of lactose-free low fat high-protein milk according to claim 1, which is characterized in that the lactase
Enzyme activity >=5000NLI/g.
5. the preparation method of lactose-free low fat high-protein milk according to claim 1, which is characterized in that in step (1),
Described be mixed into is stirred, and mixed temperature is 50-60 DEG C, time 10-20min.
6. the preparation method of lactose-free low fat high-protein milk according to claim 1, which is characterized in that in step (2),
The temperature of pasteurize is 85-95 DEG C, time 15-20s.
7. the preparation method of lactose-free low fat high-protein milk according to claim 1, which is characterized in that in step (3),
The insulated and stirred time is 60-90min, stirring rate 90-120r/min.
8. the preparation method of lactose-free low fat high-protein milk according to claim 1, which is characterized in that in step (4),
The temperature of homogeneous is 60-70 DEG C, pressure 18-22MPa.
9. the preparation method of lactose-free low fat high-protein milk according to claim 1, which is characterized in that in step (4),
The sterilization is ultra high temperature sterilization, and the temperature of sterilization is 135-140 DEG C, time 4-6s.
10. lactose-free low fat made from the preparation method of the described in any item lactose-free low fat high-protein milks of claim 1-9
High-protein milk.
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