CN1084700A - The fresh milk of lower lactose level and dairy products and processing method thereof - Google Patents
The fresh milk of lower lactose level and dairy products and processing method thereof Download PDFInfo
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- CN1084700A CN1084700A CN 93109917 CN93109917A CN1084700A CN 1084700 A CN1084700 A CN 1084700A CN 93109917 CN93109917 CN 93109917 CN 93109917 A CN93109917 A CN 93109917A CN 1084700 A CN1084700 A CN 1084700A
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Abstract
The present invention relates to the fresh milk and the dairy products of lower lactose level, with and processing method.Method of the present invention is to add a certain amount of beta galactosidase liquid in fresh milk or employed milk liquid; It is solvent that this enzyme liquid is to use an amount of weak acid/salt of weak acid buffer solution, from broad bean, extract and.Fresh milk and dairy products thereof by the inventive method gained have the lactose content more than 50% than ordinary fresh milk and dairy products reduction, thereby can be suitable for having the people of inadaptation edible to high lactose in the dairy products.
Description
The present invention relates to the processing of dairy products.Specifically, the present invention relates to the fresh milk and the dairy products of lower lactose level, and the method for lactose content in a kind of reduction fresh milk of novelty and the dairy products, this method has been used the beta galactosidase liquid that extraction obtains from broad bean.
As far as our knowledge goes, in the yellow race, there is 70% adult that the high lactose in the dairy products is had inadaptation approximately.Abdominal distension and discomfort take place after showing and drinking dairy products in this inadaptation, even diarrhoea.The reason of searching to the bottom, be since in the body galactoside enzyme activity of hydrolyzes lactose low due to.Thereby people begin imagination already and add galactosidase in dairy products, make wherein that lactose hydrolysis is glucose and galactolipin, thereby remove above-mentioned inadaptation.For many years, most of galactosidases of reported in literature derive from microorganism (as fungi etc.).Because microorganism easily produces harmful material (for example various toxin) in growth, metabolism, therefore, extracting galactosidase from microorganism must just can be used for dairy husbandry through strict purifying.
Guo Jieyan etc. once attempted using yeast lactase to come lactose in the hydrolysed milk, had obtained effect (Guo Jieyan etc., yeast lactase is to the research of cow's milk lactose hydrolysis effect, food and fermentation industries, 3:19-22,1991) preferably.But owing to this method is employed is the lactase that derives from zymogenic bacteria (Kluyveromyces lactis), and the separation and purification of this enzyme is quite loaded down with trivial details and yield is very low, has improved the cost of low-lactose dairy product greatly, thereby is difficult to practical the popularization.
1991, Gong Xiaohai etc. have reported from the broad bean seed purifying beta galactosidase and its character have been carried out studying (Gong Xiaohai etc., the purifying of broad bean beta galactosidase and property research, Acta Biochimica et Biophysica Sinica, 23(2): 157-162,1991).The physicochemical property and the zymologic property of beta galactosidase in the broad bean, any practical use of not mentioned its hydrolyzes lactose recorded and narrated in detail in article.
The object of the present invention is to provide the fresh milk and the dairy products of lower lactose level, a kind of new method that reduces lactose content in fresh milk and the dairy products is provided simultaneously, this method can be applicable to suitability for industrialized production.
The method of reduction lactose content of the present invention, its concrete steps are as follows:
Get edible broad bean (if dried beans then carry out immersion treatment), add an amount of rare weak acid/salt of weak acid buffer solution (pH4.6-4.8), as citric acid, or buffer solution such as acetic acid.After the broad bean pulverizing, through multiple times of filtration or centrifugal repurity.Obtain beta galactosidase liquid.
In suitability for industrialized production, this extraction step can use beater to pulverize, and the beater as Hu Xi instrument plant in Shanghai produces replaces the used Waring Blender in laboratory; Slurries are placed on make its precipitation in the freezer, or centrifugal with continuous centrifuge (producing) as Shanghai centrifuge research institute, get supernatant and promptly get beta galactosidase liquid.
By proper proportion, in fresh milk, add above-mentioned enzyme liquid, mild heat a few hours, obtain lactose content about fresh milk more than 50% that descends.This fresh milk can supply the daily dairy products of drinking or be processed into.
Compared with prior art, the present invention is when extracting beta galactosidase, need not to adopt microbial fermentation processes complicated and that cost is expensive, and directly from the broad bean seed, extract, make " reducing lactose content " this theoretical conception have practical value with lactase, and realized suitability for industrialized production, solved the problem that in the past is difficult to high lactose content in the fresh milk that overcomes and the dairy products.Use method of the present invention, lactose content in fresh milk or the dairy products can be reduced about 50%, and the basic inadaptation that causes by high lactose of eliminating.
The extraction beta galactosidase of this method is compared with prior art very simplified, and is with low cost, is applicable to suitability for industrialized production; Because this is food for a broad bean, therefrom gained enzyme liquid safety non-toxic.
Following examples will specify the present invention, but not as limiting the scope of the invention.
Embodiment
1. from broad bean, extract beta galactosidase and be used for reducing the fresh milk lactose content
Get fresh food broad bean seed 100g, add the rare citric acid/sodium citrate buffer solution (pH4.8) of 200ml.Homogenate, filtration is also centrifugal, repurity.The about 200ml of beta galactosidase liquid that must clarify.
Get above-mentioned enzyme liquid 10ml, be added in the 200ml fresh milk,, promptly get the fresh milk after lactose content reduces 45-48 ℃ of insulation 1.5 hours.
2. the enzyme activity determination of beta galactosidase liquid
To contain the rare HAc/NaAC buffer solution (pH=4) of the 300 μ l of o-nitrophenyl galactoside 1 μ mol in 37 ℃ of pre-temperature 5 minutes, derive among the embodiment 1 beta galactosidase liquid to wherein adding 200 μ l.Again in 37 ℃ of insulations 30 minutes.After finishing, reaction adds 2.5ml 0.5MNaCO
3Cessation reaction.Survey the amount of the p-nitrophenol that discharges at spectrophotometer 410nm place.By the required enzyme amount of per minute (37 ℃) hydrolysis 1 μ mol o-nitrophenyl galactoside is an enzyme activity unit.The vigor that derives among the embodiment 1 beta galactosidase liquid is about 0.03 unit.
3. the mensuration of lactose conversion ratio in the fresh milk
Take from the foregoing description 1 fresh milk 0.5ml,, mixed in the rearmounted ice bath about 10 minutes, in the Enpendorf centrifuge centrifugal 10 minutes to wherein adding rare HAc/NaAC buffer solution.Get 0.3ml supernatant upper prop (post: the Carbohydrate Analysis Column that U.S. Water company produces; Phase flows: acetonitrile: water=4: 1, flow velocity: 1ml/min).Carry out HPLC and analyze (Waters 650 type instruments), lactose and its hydrolysate (glucose and galactolipin) are separated, get the area at lactose peak, compare, try to achieve the conversion ratio (%) of lactose with the area at the lactose peak that contrasts liquid (deriving from the fresh milk of not enzyme-added processing).Through analyzing on average for several times, the lactose conversion ratio is about 50%.
Fresh milk after handling with the method for reduction lactose of the present invention makes that low-lactose milk powder has been trial-produceed successfully in milk plant, Changshu and good through Baosteel hospital trial effect.
Claims (5)
1, a kind of fresh milk of lower lactose level or dairy products is characterized in that: lactose content is than reducing more than 50% in ordinary fresh milk or the dairy products in this fresh milk or the dairy products.
2, a kind of method that reduces lactose content in fresh milk and the dairy products is characterized in that: add a certain amount of beta galactosidase liquid in fresh milk or employed milk liquid; It is solvent that this enzyme liquid is to use an amount of weak acid/salt of weak acid buffer solution, extracts from broad bean and gets.
3, method as claimed in claim 2 is characterized in that: wherein, the acid in weak acid/salt of weak acid buffer solution is citric acid or acetic acid.
4, method as claimed in claim 2 is characterized in that: wherein, with beta galactosidase with after fresh milk mixes, 45-48 ℃ of insulation 1.5 hours.
5, method as claimed in claim 2 is characterized in that: wherein, lactose content reduces more than 50%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93109917 CN1084700A (en) | 1993-08-26 | 1993-08-26 | The fresh milk of lower lactose level and dairy products and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93109917 CN1084700A (en) | 1993-08-26 | 1993-08-26 | The fresh milk of lower lactose level and dairy products and processing method thereof |
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| CN1084700A true CN1084700A (en) | 1994-04-06 |
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| CN 93109917 Pending CN1084700A (en) | 1993-08-26 | 1993-08-26 | The fresh milk of lower lactose level and dairy products and processing method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008011801A1 (en) * | 2006-07-17 | 2008-01-31 | Shanghai Shanglong Dairy Co., Ltd. | Method for making lactose-removing milk |
| CN102458134A (en) * | 2009-06-23 | 2012-05-16 | 雀巢产品技术援助有限公司 | Milk powder containing lactase |
| US8445052B2 (en) | 2007-10-03 | 2013-05-21 | Arla Foods Amba | Process for producing lactose-free milk |
-
1993
- 1993-08-26 CN CN 93109917 patent/CN1084700A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008011801A1 (en) * | 2006-07-17 | 2008-01-31 | Shanghai Shanglong Dairy Co., Ltd. | Method for making lactose-removing milk |
| CN101426375B (en) * | 2006-07-17 | 2011-06-01 | 上海尚龙乳业有限公司 | Method for preparing sugar-removing milk |
| US8580323B2 (en) | 2006-07-17 | 2013-11-12 | Shanghai Shanglong Dairy Co., Ltd. | Method for making lactose removed milk |
| US8445052B2 (en) | 2007-10-03 | 2013-05-21 | Arla Foods Amba | Process for producing lactose-free milk |
| CN102458134A (en) * | 2009-06-23 | 2012-05-16 | 雀巢产品技术援助有限公司 | Milk powder containing lactase |
| CN105746703A (en) * | 2009-06-23 | 2016-07-13 | 雀巢产品技术援助有限公司 | Lactase containing milk powder |
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