无乳糖低脂高蛋白牛奶的研制

Development of Lactose Free Milk with Low Fat and High Protein Milk

以脱脂生牛乳、浓缩牛奶蛋白、乳清蛋白为主要原料,采用调配、水解、均质和UHT杀菌制成无乳糖低脂高蛋白牛奶。利用感官评定、正交试验及乳化剂的选择试验研究产品配方和工艺。结果表明,最佳配方为:84%脱脂生牛乳、1.5%浓缩牛奶蛋白60、2.5%浓缩牛奶蛋白87、2.5%水解分离乳清蛋白93、1%的稀奶油、1%中链甘油三酯、0.075%硬脂酰乳酸钠、0.075%大豆磷脂、0.08%乳糖酶Maxilact~?LGI 5000,最佳水解条件为:40℃水解90min。产品口感清爽顺滑,保质期内稳定均匀,无明显分层现象,最终理化指标为脂肪1.4%、蛋白质8.0%、乳糖0。

Lactose free milk with low fat and high protein milk was made by skim milk, milk protein concentrate and whey protein concentrate, and it was a technical manufacture through blending process, hydrolysis, homogenization and UHT sterilization. The formula and process of the product was studied by sense organ evaluation, orthogonal experiment and selection of emulsifier. The results showed that the best formula was obtained by 87% skim milk, 1.5% milk protein concentrate 60, 2.5% milk protein concentrate 87, 2.5% hydrolyzed whey protein isolate, 1% cream, 1% medium chain triglycerides, 0.075% sodium stearyl lactate, 0.075% lecithin, 0.08% lactase Maxilact? LGI 5000. The optimum hydrolysis temperature was 40 ℃, and hydrolysis time was 90 min. The product had refreshing smooth taste, no obvious stratification phenomenon during shelf life. The product fat, protein and lactose index was 1.4%, 8.0% and 0 respectively.