CN118140980A - High dietary fiber fermented dairy product and preparation method thereof - Google Patents
High dietary fiber fermented dairy product and preparation method thereof Download PDFInfo
- Publication number
- CN118140980A CN118140980A CN202211515858.2A CN202211515858A CN118140980A CN 118140980 A CN118140980 A CN 118140980A CN 202211515858 A CN202211515858 A CN 202211515858A CN 118140980 A CN118140980 A CN 118140980A
- Authority
- CN
- China
- Prior art keywords
- lactase
- dairy product
- lactose
- fermented dairy
- glucose
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000021001 fermented dairy product Nutrition 0.000 title claims abstract description 33
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims description 14
- 108010005774 beta-Galactosidase Proteins 0.000 claims abstract description 44
- 102100026189 Beta-galactosidase Human genes 0.000 claims abstract description 42
- 108010059881 Lactase Proteins 0.000 claims abstract description 42
- 229940116108 lactase Drugs 0.000 claims abstract description 42
- 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 claims abstract description 34
- 239000008101 lactose Substances 0.000 claims abstract description 34
- 108700040099 Xylose isomerases Proteins 0.000 claims abstract description 28
- 235000015140 cultured milk Nutrition 0.000 claims abstract description 22
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 239000008103 glucose Substances 0.000 claims abstract description 21
- 229930091371 Fructose Natural products 0.000 claims abstract description 20
- 239000005715 Fructose Substances 0.000 claims abstract description 20
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 20
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims abstract description 18
- 150000003271 galactooligosaccharides Chemical class 0.000 claims abstract description 18
- 102000004190 Enzymes Human genes 0.000 claims abstract description 13
- 108090000790 Enzymes Proteins 0.000 claims abstract description 13
- 229940088598 enzyme Drugs 0.000 claims abstract description 13
- 235000020244 animal milk Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 239000007858 starting material Substances 0.000 claims description 18
- 230000001954 sterilising effect Effects 0.000 claims description 16
- 239000005862 Whey Substances 0.000 claims description 13
- 102000007544 Whey Proteins Human genes 0.000 claims description 13
- 108010046377 Whey Proteins Proteins 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 13
- 238000006243 chemical reaction Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 235000020247 cow milk Nutrition 0.000 claims description 7
- 150000008195 galaktosides Chemical class 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical group CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 230000009849 deactivation Effects 0.000 claims description 3
- 230000000415 inactivating effect Effects 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 230000009471 action Effects 0.000 abstract description 9
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 abstract description 8
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 5
- 201000010538 Lactose Intolerance Diseases 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- WNQJZQMIEZWFIN-UHFFFAOYSA-N 1-(benzenesulfonyl)-4-(2-chlorobenzoyl)piperazine Chemical compound ClC1=CC=CC=C1C(=O)N1CCN(S(=O)(=O)C=2C=CC=CC=2)CC1 WNQJZQMIEZWFIN-UHFFFAOYSA-N 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 230000002641 glycemic effect Effects 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 235000013336 milk Nutrition 0.000 abstract description 2
- 239000008267 milk Substances 0.000 abstract description 2
- 210000004080 milk Anatomy 0.000 abstract description 2
- 235000013618 yogurt Nutrition 0.000 description 16
- 230000000052 comparative effect Effects 0.000 description 5
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 241000186000 Bifidobacterium Species 0.000 description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 102000005936 beta-Galactosidase Human genes 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 230000006098 transglycosylation Effects 0.000 description 2
- 238000005918 transglycosylation reaction Methods 0.000 description 2
- 229920002527 Glycogen Polymers 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 241000194035 Lactococcus lactis Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 229940068140 lactobacillus bifidus Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 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
- 239000011782 vitamin Substances 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using 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
- A23C9/12—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
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1216—Other enzymes
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a high dietary fiber fermented dairy product. The invention takes animal milk as raw material, and enzyme treatment and fermentation process are synchronously carried out. Lactose in the milk can be effectively converted into galactooligosaccharide with good functional characteristics through the action of lactase; under the action of glucose isomerase, glucose can be effectively converted into fructose with higher sweetness and lower glycemic index, and the flavor of the fermented milk is improved while lactose-free claim is satisfied. The fermented milk provided by the invention has high content of galactooligosaccharide, can improve the intestinal digestion function of human bodies, has zero lactose and glucose content, and is suitable for people suffering from lactose intolerance, diabetes mellitus and the like.
Description
Technical Field
The invention belongs to the technical field of foods, and particularly relates to a high dietary fiber fermented dairy product and a processing method thereof.
Background
The yoghurt is suitable for people of all ages and is a health drink with low price in daily life, contains protein, lipid and saccharides which are favorable for absorption with higher biological value, and contains abundant vitamins and minerals, and has rich nutrition and better health care function. However, the high content of lactose and glucose in the yoghurt also makes the yoghurt difficult to accept by lactose intolerant people and diabetics. At present, more than 3.1 hundred million people with lactose intolerance and more than 1 hundred million diabetics exist in China, so that the content of lactose and glucose in the yoghourt is effectively reduced, and the method is particularly important for improving the acceptance of the public to the yoghourt.
Disclosure of Invention
In view of the above, the technical problem to be solved by the invention is to provide a high dietary fiber fermented dairy product and a processing method thereof, wherein the high dietary fiber fermented dairy product provided by the invention can realize zero content of glucose and lactose, and meanwhile, the fermented milk contains galactooligosaccharide and fructose, so that the product has good flavor and high dietary fiber content.
The invention provides a high dietary fiber fermented dairy product, comprising:
2.33 to 3.12 weight percent of endogenously produced galactooligosaccharides in the fermented milk;
1.5 to 3.5 weight percent of fructose;
lactose 0wt% -0.2 wt%;
0 to 0.2wt% of glucose;
0.12 to 0.20 percent of lactase by volume ratio of (1 to 4): 1, lactase with the function of catalyzing and decomposing lactose and lactase with the function of transferring galactoside are compounded;
0.04 to 0.15wt% of glucose isomerase.
Preferably, the volume ratio of lactase to glucose isomerase is (3-5): 1.
Preferably, the material is prepared from the following raw materials in percentage by mass:
80-100 wt% of animal milk;
0 to 20wt% of whey powder;
0.12 to 0.20 weight percent of lactase;
0.04 to 0.15wt% glucose isomerase;
0.1 to 0.2 weight percent of starter.
Preferably, the starter is selected from lactic acid bacteria.
The invention also provides a preparation method of the high dietary fiber fermented dairy product, which comprises the following steps:
a) Mixing animal milk and whey powder, and sterilizing to obtain a base material;
b) Adding lactase, glucose isomerase and a starter into the base material to carry out enzymolysis and fermentation reaction;
c) And after the fermentation is finished, inactivating enzyme and sterilizing to obtain the high dietary fiber fermented dairy product.
6. The preparation method according to claim 5, wherein the mass ratio of the cow milk to the whey powder is 95:5-80:20.
Preferably, the enzymolysis and the fermentation reaction are carried out simultaneously, the temperature is 37-45 ℃, and the temperature is kept for 4-5 hours.
Preferably, the enzyme deactivation and sterilization are performed simultaneously, the temperature is 75-85 ℃, and the time is 5-15 min.
Compared with the prior art, the invention provides a high dietary fiber fermented dairy product, which comprises the following components: 2.33 to 3.12 weight percent of endogenously produced galactooligosaccharides in the fermented milk; 1.5 to 3.5 weight percent of fructose; lactose 0wt% -0.2 wt%; 0 to 0.2wt% of glucose; 0.12 to 0.20 percent of lactase by volume ratio of (1 to 4): 1, lactase with the function of catalyzing and decomposing lactose and lactase with the function of transferring galactoside are compounded; 0.04wt% to 0.15wt% glucose isomerase. The invention takes animal milk as raw material, and enzyme treatment and fermentation process are synchronously carried out. Lactose in the milk can be effectively converted into galactooligosaccharide with good functional characteristics through the action of lactase; under the action of glucose isomerase, glucose can be effectively converted into fructose with higher sweetness and lower glycemic index, and the flavor of the fermented milk is improved while lactose-free claim is satisfied. The fermented milk provided by the invention has high content of galactooligosaccharide, can improve the intestinal digestion function of human bodies, has zero lactose and glucose content, and is suitable for people suffering from lactose intolerance, diabetes mellitus and the like.
Detailed Description
The invention provides a high dietary fiber fermented dairy product, comprising:
2.33 to 3.12 weight percent of endogenously produced galactooligosaccharides in the fermented milk;
1.5 to 3.5 weight percent of fructose;
lactose 0wt% -0.2 wt%;
0 to 0.2wt% of glucose;
0.12 to 0.20 percent of lactase by volume ratio of (1 to 4): 1, lactase with the function of catalyzing and decomposing lactose and lactase with the function of transferring galactoside are compounded;
0.04wt% to 0.15wt% glucose isomerase.
The high dietary fiber fermented dairy product provided by the invention comprises 2.33 to 3.12 weight percent of endogenously generated galactooligosaccharides in the fermented milk. Galacto-oligosaccharide is a functional oligosaccharide with natural properties, and has pure sweet taste, low calorific value and good moisture retention. In addition, the galacto-oligosaccharide is an excellent nutrition source and effective multiplication factor of beneficial bacteria such as bifidobacterium, lactobacillus acidophilus and the like in the human intestinal tract, and can improve the digestion and absorption functions of the human intestinal tract.
The high dietary fiber fermented dairy product provided by the invention also comprises 1.5 to 3.5 weight percent of fructose; fructose is an isomer of glucose, has higher sweetness, and the metabolism of fructose does not depend on the action of insulin, and can be quickly converted into liver glycogen to participate in metabolism after entering blood, so that the blood sugar level is effectively reduced, and meanwhile, compared with glucose, the fructose has faster metabolism function and is easy to be absorbed by organisms, so that the fructose is widely applied to the field of foods at present.
The high dietary fiber fermented dairy product provided by the invention also comprises 0 to 0.2 weight percent of lactose and 0 to 0.2 weight percent of glucose, wherein in the fermented dairy product, the lactose and the glucose are less than or equal to 0.5 weight percent, and the standard requirements of lactose-free and glucose-free are met.
The high dietary fiber fermented dairy product provided by the invention further comprises 0.12wt% to 0.20wt% of lactase, preferably 0.12wt%, 0.13wt%, 0.14wt%, 0.15wt%, 0.16wt%, 0.17wt%, 0.18wt%, 0.19wt%, 0.20wt%, or any value between 0.12wt% and 0.20 wt%. In the invention, the lactase comprises the following components in volume ratio (1-4): 1 and lactase with the function of catalyzing and decomposing lactose and the function of transferring galactoside. Wherein the mass ratio of the lactase with the function of catalyzing and decomposing lactose to the lactase with the function of transferring galactoside is preferably 1:1, 2:1, 3:1, 4:1 or (1-4): 1.
The high dietary fiber fermented dairy product provided by the invention further comprises 0.04wt% to 0.15wt% of glucose isomerase, preferably 0.04wt%, 0.06wt%, 0.08wt%, 0.10wt%, 0.12wt%, 0.14wt%, 0.15wt%, or any value between 0.04wt% and 0.15 wt%.
In the present invention, the volume ratio of lactase to glucose isomerase is (3-5): 1, preferably 3:1, 4:1, 5:1, or any value between (3-5): 1.
In the invention, the high dietary fiber fermented dairy product is prepared from the following raw materials in percentage by mass:
80-100 wt% of animal milk;
0 to 20 weight percent of whey powder;
0.12 to 0.20 weight percent of lactase;
0.04 to 0.15wt% glucose isomerase;
0.1 to 0.2 weight percent of starter.
In the present invention, the preparation raw material of the high dietary fiber fermented dairy product comprises 80wt% to 100wt% of animal milk, preferably 80wt%, 85wt%, 90wt%, 95wt%, 96wt%, 97wt%, 98wt%, 99wt%, 100wt%, or any value between 80wt% and 100wt%, wherein the animal milk is preferably cow milk.
The raw materials for preparing the high dietary fiber fermented dairy product also comprise 0-20wt% of whey powder, preferably 0, 5wt%, 10wt%, 15wt%, 20wt%, or any value between 0 and 20wt%.
The preparation raw material of the high dietary fiber fermented dairy product further comprises 0.12-0.20 wt% of lactase, preferably 0.12wt%, 0.13wt%, 0.14wt%, 0.15wt%, 0.16wt%, 0.17wt%, 0.18wt%, 0.19wt%, 0.20wt%, or any value between 0.12-0.20 wt%.
The preparation raw materials of the high dietary fiber fermented dairy product further comprise 0.04-0.15 wt% of glucose isomerase, preferably 0.04wt%, 0.06wt%, 0.08wt%, 0.10wt%, 0.12wt%, 0.14wt%, 0.15wt%, or any value between 0.04-0.15 wt%.
The preparation raw materials of the high dietary fiber fermented dairy product also comprise 0.1 to 0.2 weight percent of a starter, the type of the starter is not particularly limited, and all strains known to the skilled in the art to be used for yoghurt fermentation can be used in the invention. In the present invention, the starter is selected from lactic acid bacteria. Further, the yoghurt starter is one or more selected from lactobacillus bifidus, lactobacillus bulgaricus, lactobacillus acidophilus, streptococcus moist heat, bifidobacterium enterica and lactococcus lactis.
The invention also provides a preparation method of the high dietary fiber fermented dairy product, which comprises the following steps:
a) Mixing animal milk and whey powder, and sterilizing to obtain a base material;
b) Adding lactase, glucose isomerase and a starter into the base material to carry out enzymolysis and fermentation reaction;
c) And after the fermentation is finished, inactivating enzyme and sterilizing to obtain the high dietary fiber fermented dairy product.
Firstly, mixing animal milk and whey powder, and then sterilizing to obtain a base material. Wherein the mass ratio of the animal milk to the whey powder is 95:5-80:20, preferably 95:5, 90:10, 85:15, 80:20 or any value between 95:5-80:20.
In the present invention, the method of mixing is not particularly limited, and mixing methods known to those skilled in the art may be used.
In the invention, the sterilization temperature is 95-100 ℃ and the sterilization time is 5-10 min.
After the sterilization is completed, the mixture is cooled to room temperature. Lactase, glucose isomerase and a starter are added into the base material to carry out enzymolysis and fermentation reaction.
In the present invention, the enzymatic hydrolysis and fermentation reactions are carried out simultaneously at a temperature of 37 to 45 ℃, preferably at any value between 37, 38, 39, 40, 41, 42, 43, 44, 45, or 40 to 45 ℃, and at an incubation time of 4 to 5 hours, preferably at any value between 4, 4.5, 5, or 4 to 5 hours.
The lactase and glucose isomerase used for enzymolysis can be carried out step by step, or can be simultaneously subjected to enzymolysis reaction.
After the enzymolysis and fermentation are finished, enzyme deactivation and sterilization are performed simultaneously, wherein the temperature is 75-85 ℃, preferably 75, 80, 85 or any value between 75-85 ℃, and the time is 5-15 min, preferably 5, 10, 15 or any value between 5-15 min.
And after sterilization, aseptic canning is carried out to obtain the sugar-free fermented milk rich in dietary fibers.
According to the invention, by adding two different lactases, the lactose content in the yoghourt is obviously reduced, and the higher content of galactooligosaccharide exists in the yoghourt under the action of the transglycosylation of the lactases, so that the yoghourt has higher nutritive value. In addition, glucose isomerase is added to convert glucose generated by lactose hydrolysis in the yoghurt into fructose with lower glycemic index, so that the problem of blood glucose elevation caused by glucose is effectively solved. Meanwhile, the fructose has higher sweetness, and the flavor of the fermented yoghourt is further improved.
In order to further understand the present invention, the high dietary fiber fermented dairy product and the preparation method thereof provided by the present invention are described below with reference to examples, and the scope of the present invention is not limited by the following examples.
The raw materials of the following examples and comparative examples are commercially available products unless otherwise specified.
The following percentages are mass percentages unless otherwise indicated.
Example 1
The example provides a high dietary fiber zero lactose fermented milk, which comprises the following formula: cow milk and whey powder were mixed at a ratio of 90:10, the added amount of lactase (the volume ratio of lactase having a catalytic action of decomposing lactose to lactase having a transfer action of galactoside was 3:1) was 0.15%, the added amount of glucose isomerase was 0.05%, and the used amount of yogurt starter (a compound starter of lactobacillus bulgaricus and streptococcus thermophilus) was 0.1%.
The example also provides a preparation method of the high dietary fiber zero lactose fermented milk, which comprises the following steps:
(1) Preheating cow milk to 55 ℃, adding whey powder, and fully and uniformly mixing and dissolving until no obvious particles exist;
(2) Heat-treating cow milk at 95deg.C for 5 min, sterilizing, and cooling to room temperature;
(3) Adding 0.15% lactase and 0.15% glucose isomerase into cow milk, adding 0.1% yogurt starter, standing at 43deg.C for fermenting for 5 hr, and stopping fermentation until pH of fermented milk is lower than 4.5;
(4) The fermented milk is heated at 75 ℃ for 5 minutes for sterilization.
The result shows that under the synergistic effect of lactase and fermentation, the lactose content in the fermented milk is obviously reduced to less than 0.2%, the lactose content in the fermented milk is improved to 3.12% under the action of the transglycosylation of lactase, and the lactose content in the fermented milk reaches the standard of zero lactose yoghurt. Meanwhile, under the action of glucose isomerase, glucose generated by lactose hydrolysis is further isomerized into fructose, the glucose content in the fermented milk is reduced to be lower than 0.2%, and the fructose content is increased to 3.23%.
Comparative example 1 Effect of lactase addition on fermented dairy products
The amount of lactase added was adjusted to 0.25% based on example 1, otherwise the same as in example 1.
The results show that by increasing the amount of lactase, the content of galactooligosaccharides and lactose varies significantly due to stronger hydrolysis, the content of galactooligosaccharides is reduced to 2.58% and the lactose content is reduced to below 0.2%. And the glucose content is increased to 0.74%, and the fructose content is increased to 3.20%.
Comparative example 2 without glucose isomerase added
On the basis of example 1, glucose isomerase was not added, and the other was the same as example 1.
The results showed that the galactooligosaccharide and lactose content in the fermented milk did not change significantly without the addition of glucose isomerase, but the glucose content was increased to 2.20% and no fructose production was detected.
Comparative example 3 enzyme treatment and fermentation were performed stepwise
On the basis of the example 1, enzyme treatment and fermentation are carried out step by step, firstly, enzyme is added, then the reaction is carried out for 4.5 hours at 45 ℃, after the reaction is finished, the enzyme is inactivated by treatment at 95 ℃ for 5 minutes, and after the reaction is cooled to room temperature, the yoghurt starter is inoculated for fermentation.
The results show that after enzyme treatment and fermentation are carried out stepwise, the four sugar contents in the fermented milk are reduced. The galacto-oligosaccharide content was reduced to 2.39%, the lactose content was reduced to 0.22%, the glucose content was 0.67% and the fructose content was 2.73%.
Comparative example 4 step-wise enzymatic hydrolysis of lactase and glucose isomerase
On the basis of example 1, after fermenting for 4 hours with lactase and starter, glucose isomerase was added thereto and fermentation was continued for 1 hour, otherwise the same as in example 1.
The results show that there is no major change in the galacto-oligosaccharide and lactose content in the fermented milk compared to example 1. Due to insufficient reaction time, the glucose content increased to 0.67% and the fructose content decreased to 2.54%.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.
Claims (8)
1. A high dietary fiber fermented dairy product comprising:
2.33 to 3.12 weight percent of endogenously produced galactooligosaccharides in the fermented milk;
1.5 to 3.5 weight percent of fructose;
lactose 0wt% -0.2 wt%;
0 to 0.2wt% of glucose;
0.12 to 0.20 percent of lactase by volume ratio of (1 to 4): 1, lactase with the function of catalyzing and decomposing lactose and lactase with the function of transferring galactoside are compounded;
0.04 to 0.15wt% of glucose isomerase.
2. The fermented dairy product according to claim 1, wherein the volume ratio of lactase to glucose isomerase is (3-5): 1.
3. The fermented dairy product according to claim 1, characterized in that it is prepared from the following raw materials in mass percent:
80-100 wt% of animal milk;
0 to 20wt% of whey powder;
0.12 to 0.20 weight percent of lactase;
0.04 to 0.15wt% glucose isomerase;
0.1 to 0.2 weight percent of starter.
4. A fermented dairy product according to claim 3, characterized in that the starter is selected from lactic acid bacteria.
5. A method of preparing a high dietary fiber fermented dairy product according to any one of claims 1 to 4, comprising the steps of:
a) Mixing animal milk and whey powder, and sterilizing to obtain a base material;
b) Adding lactase, glucose isomerase and a starter into the base material to carry out enzymolysis and fermentation reaction;
c) And after the fermentation is finished, inactivating enzyme and sterilizing to obtain the high dietary fiber fermented dairy product.
6. The preparation method according to claim 5, wherein the mass ratio of the cow milk to the whey powder is 95:5-80:20.
7. The preparation method according to claim 5, wherein the enzymolysis and the fermentation are performed simultaneously, the temperature is 37-45 ℃, and the temperature is kept for 4-5 hours.
8. The preparation method according to claim 5, wherein the enzyme deactivation and sterilization are performed simultaneously at a temperature of 75-85 ℃ for 5-15 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211515858.2A CN118140980A (en) | 2022-11-30 | 2022-11-30 | High dietary fiber fermented dairy product and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211515858.2A CN118140980A (en) | 2022-11-30 | 2022-11-30 | High dietary fiber fermented dairy product and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN118140980A true CN118140980A (en) | 2024-06-07 |
Family
ID=91293651
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211515858.2A Pending CN118140980A (en) | 2022-11-30 | 2022-11-30 | High dietary fiber fermented dairy product and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN118140980A (en) |
-
2022
- 2022-11-30 CN CN202211515858.2A patent/CN118140980A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Buttriss | Nutritional properties of fermented milk products | |
| CN104957255B (en) | A kind of brown probiotic yogurt and preparation method thereof | |
| TWI554214B (en) | Process for preparing a functional fermented milk product with low acidity and containing a low content of lactose and enhanced with galactooligosaccharides and bifidobacterium, and functional fermented milk product prepared therewith | |
| CN103636784B (en) | A kind of brown fermented glutinous rice sour milk beverage and preparation method thereof | |
| WO2008037839A1 (en) | Method for producing products containing galactooligosaccharides and use thereof | |
| CN107136214B (en) | Zero lactose fermented milk and preparation method thereof | |
| Nivetha et al. | Mini review on role of β-galactosidase in lactose intolerance | |
| JPH01168234A (en) | Production of galactooligosaccharide-containing processed milk | |
| CN107873841B (en) | Lactic acid bacteria beverage and production process thereof | |
| US11241018B2 (en) | Process for preparing oligo-saccharide enhanced milk products | |
| CN103583688A (en) | Preparation method for low-fat stirred probiotics acidified milk | |
| CN116897209A (en) | Fermented milk-based product comprising galactooligosaccharides and method thereof | |
| US20250031710A1 (en) | Method for preparing lactose-free dairy product containing galactooligosaccharides, and dairy product thereof | |
| CN114600959B (en) | Dairy product and preparation method thereof | |
| CN114128758A (en) | Short-time fermented high-fiber lactose-free pure A2 beta casein type fermented milk and preparation method thereof | |
| CN118140980A (en) | High dietary fiber fermented dairy product and preparation method thereof | |
| CN112293492A (en) | Application of polysaccharide dietary fiber as stabilizer, fermented milk and lactobacillus beverage | |
| CN106259904A (en) | A kind of manufacture method of the prebiotic health care yoghourt of Jerusalem artichoke | |
| CN111280251A (en) | Resistant dextrin yoghourt and preparation method thereof | |
| CN107372826A (en) | A kind of yoghurt without sugar and preparation method thereof | |
| CN103103145B (en) | Lactobacillus plantarum somatomedin as well as raw material composition, preparation method and application thereof | |
| EP4095232A1 (en) | Bacterium, composition and method for producing same, and prebiotics composition | |
| CN113100294A (en) | A kind of preparation method of high-protein prebiotic yogurt | |
| KR102563510B1 (en) | A manufacture method of low-lactose fermented milk containg galacto-oligosaccharides and a fermented milk thereby | |
| CN110934187A (en) | Low-sugar dendrobium officinale health-care yogurt and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |