Patent observation: add lactase to yogurt to reduce lactose and improve taste

The nutritional value of dairy products is recognized by consumers, among which fermented milk products not only bring high-quality milk protein to consumers, but also provide a large number of active lactobacillus, which is loved by consumers But there is a kind of material called "lactose" in milk raw materials Lactose must be decomposed by a kind of material called "lactase" in human body before it can be absorbed and utilized by human body Lactose intolerance exists in some people because of the lack of lactase in the body, lactose can not be fully digested and hydrolyzed, drinking dairy products containing lactose will cause non infectious diarrhea Therefore, the development of low lactose or lactose free yoghurt is a hot spot in recent years At the same time, most of the high protein yoghourt products on the market are mainly reduced by using milk powder or by adding exogenous proteins such as concentrated milk protein and whey protein, etc., and even some low protein yoghourt are completely reduced by milk powder However, the use of solid milk powder or protein often brings powder sense to yoghourt products, which affects the flavor of yoghourt Accepted by consumers In order to get better structure of yoghurt, yoghurt manufacturers have to add a lot of sugar and stabilizer, which is not in line with the demand of low sugar or no addition of consumers in recent years Therefore, there is an urgent need for a product or method that can improve the texture of yogurt and reduce sugar at the same time The patent provides a preparation method of yoghurt with improved tissue state The preparation method comprises the following steps: preparing fermentation raw materials, adding fermentation agent and lactase for fermentation, cooling and filling The preparation of fermentation raw materials includes mixing fresh milk or milk powder to form liquid fermentation raw materials The starter is Lactobacillus Lactase can hydrolyze lactose, reduce or eliminate lactose in raw materials, and improve the structure of dairy products By adding lactase, not only low lactose or lactose free yoghurt can be produced, which is good for digestion and absorption, but also can improve the sweetness and the structure of yoghurt, and then reduce the amount of sugar used to improve the structure of yoghurt, so as to achieve the purpose of reducing sugar In general, the key of the invention is to reduce the content of lactose and improve the structure and morphology of yoghurt by adding lactase (BIOON Com)