63results about How to "Low in lactose" patented technology

Most milk products in the market are promoted in terms of their nutritional value, rather than the function thereof. For the few products claiming to have a special function, the function comes from substances added to the products rather than from the milk material per se. Some products are claimed to have low lactose content, but there are no milk products in the market that have both low lactose content and high galactooligosaccharide content. The invention is cost effective as compared with milk products with added functional substances. The subject invention relates to a process for production of a milk product enhanced with galactooligosaccharide, characterized in that lactase is used to treat milk raw materials. The subject invention further relates to the milk product of the process of the invention, whose galactooligosaccharide content is at function level.

The dairy industry today faces a problem of providing an alternative to adding sweeteners to fermented milk products in order to achieve the desired sweet taste without the added calories. Furthermore, it would be highly advantageous to establish a method for reducing lactose in fermented milk products to a level which is acceptable for lactose-intolerant consumers. The above problems have been solved by providing mutant Streptococcus thermophilus strains and mutant Lactobacillus delbrueckii subsp. bulgaricus strains that excrete glucose to the milk when the milk is inoculated and fermented with such Streptococcus thermophilus strains and Lactobacillus delbrueckii subsp, bulgaricus strains. Thus, the present invention relates to strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp, bulgaricus which secrete glucose to the milk substrate during fermentation, as well as to mixed cultures comprising the Streptococcus thermophilus strains and the Lactobacillus delbrueckii subsp, bulgaricus strains, starter cultures comprising the strains and dairy products manufactured with the cultures. The present method also relates to use of the strains for decreasing the lactose content of a fermented food product and for boosting growth of the probiotic BB-12®.

A dairy product without lactose is prepared from milk through ultra-filtration to obtain a concentrated liquid A and a filtrate A, nano-filtering of said filtrate to obtain a concentrated liquid B and a filtrate B, and adding the concentrated liquid A to the filtrate B. It is suitable for the patients of diabetes and obesity.

The invention relates to a low-lactose nutrition fortification milk for children and its production method. The low-lactose nutrition fortification milk is prepared from the following raw materials: 100 kg of raw mil, 50 to 200 g of lactase with an activity of no less than 2000 NLU/g, 100 to 500 g of an emulsifier, 30 to 50 g of taurine, 60 to 100 mg of vitamin A, 1 to 4 mg of vitamin D, 1 to 2 g of ferric pyrophosphate in terms of the Fe element, 0.5 to 1 g of zinc citrate in terms of the Zn element and 20 to 44 g of fish oil. The production method comprises the steps of enzyme hydrolysis of lactose in the raw milk for preparation of low lactose raw material milk, mixing of nutrients and the emulsifier for preparation of material liquid to be sterilized and pasteurization, filling and examination of a product. According to the invention, lactose in the raw milk is degraded into micro-molecular galactose and glucose which are favorable for digestion and absorption, which enables problems caused by lactose intolerance to be avoided; meanwhile, the nutrient elements vitamins, minerals, fish oil (containing DHA and ARA) promoting development of intelligence and the like are added into the low lactose raw milk obtained after lactose degradation; therefore, a foodstuff suitable for growth and development of children is produced. A hydrolysis conversion rate of lactose is 97 to 99% in the invention.

The present invention relates to a process by which whey permeates or blends thereof can be converted to a modified whey powder (MWP) having low mineral content, low hygroscopicity, and advantageous organoleptic properties using a combination of ion-exchange demineralization and crystallization. The modified whey powder thus obtained is suitable for dry applications in the production of food products. Furthermore, the present invention relates to a modified whey powder (MWP) obtainable by said process and to products comprising said modified whey powder (MWP), such as confectionery, biscuits, and powdered soft drinks.

The invention relates to the technical field of food ingredients, specifically to a lactose-free infant formula milk powder for special medical use and a preparation method thereof. A special medical condition is primary or secondary lactose intolerant babies. The lactose-free infant formula milk powder mainly comprises the following ingredients (by weight): 35-70% of plant oil fatty powder, 1-10% of concentrated milk protein, 3-15% of separated whey protein, 20-50% of solid corn syrup powder, 0.1-5% of trace elements and 0.1-5% of vitamins, wherein sum of contents of the ingredients is no more than 100%, and content of lactose is less than 0.5g/100g. The lactose-free infant formula milk powder contains 30 vitamins and trace elements which are essential to infants daily, linoleic acid, alpha-linolenic acid/aliphatic acid combination, DHA, AA and nucleotide, and lactose content meets requirements of GB25596-2010 on lactose content of lactose-free formula milk powder. In comparison with a common formula milk powder (containing lactose), the product meets health requirements of lactose intolerant lactose-free infants.

A novel cold-active beta-galactosidase is enzyme specific for lactose. The enzyme is thus useful in e.g. the food industry for catalyzing at low temperatures the hydrolysis of lactose disaccharide into its constituent monosaccharides, glucose and galactose. A method produces the cold-active beta-galactosidase by recombinant DNA technology.

The invention relates to a lamb milk replacer, a lamb starter feed and a preparing method, relates to a method of feeding lamb by using the lamb milk replacer and the lamb starter feed, and belongs to the technical field of cultivation in animal husbandry. The lamb milk replacer is mainly composed of the following raw materials in parts by weight: 40-50 parts of whey protein concentrate, 6-15 parts of glucose, 6-10 parts of puffed rice, 3-8 parts of egg powder, 20-30 parts of palm oil fatty powder, 0.5-1.5 parts of coconut oil fatty powder, and 0.1-0.2 part of premix feed. The lamb starter feed is prepared by the following raw materials in parts by weight: 30-40 parts of barley, 30-40 parts of corn, 5-20 parts of oat, 3-10 parts of molasses, 10-18 parts of bean pulp, and 0.15 part of ligustrum lucidum ait. According to the products and the lamb feeding method, the weight and the average daily gain of the lamb are remarkably increased, the serum antibody concentration of the lamb is remarkably improved, and an obvious effect is achieved for improving the disease resistance and the survival rate of the lamb.

The invention provides application of rumen bypass melatonin in improvement of the milk quality and improvement of a ruminant rumen microbial flora structure. According to the application, it is discovered that after melatonin is prepared into the rumen bypass melatonin, a ruminant is orally fed with the rumen bypass melatonin, the somatic cell number of cows is lowered, the somatic cell number ofthe cows can be lowered to 200-400 thousand/mL from 400-700 thousand/mL, the content of milk protein, milk fat and dry substances in milk is obviously increased, the content of lactose in the milk islowered, the milk quality is obviously improved, and in addition, according to the application, it is also discovered that the residual rumen bypass melatonin in the rumen can also improve the abundance of flora in the rumen.

The invention discloses a component-reconstituted thick milk, and belongs to the technical field of dairy product processing. The protein content of the thick milk is 5-9% wt, and the fat content of the thick milk is 5-20% wt. The invention also discloses a preparation method of the thick milk, which comprises the following steps: (1) concentrating and separating the raw milk by using an RO (reverse osmosis) membrane or an evaporator to obtain a no.1 concentrated solution and a no.1 permeate; (2) performing centrifugal separation and online fat standardization on the raw milk to obtain skimmed milk and single cream; concentrating and separating the skimmed milk by using a UF/NF forward osmosis membrane to obtain a no.2 concentrated solution and a no.2 permeate; dividing the no.2 permeate into two parts, and respectively adding a stabilizer and buffer salt to obtain no.4 permeate and no.5 permeate; and dividing the single cream into two parts, and respectively adding an emulsifier and the enzymolysis milk fat to obtain no.3 single cream and enzymolysis milk fat-single cream; and (3) mixing, emulsifying and shearing the no.1 concentrated solution, the no.2 concentrated solution, the no.4 permeate, the no.5 permeate, the no.3 single cream and the enzymolysis milk fat-single cream to obtain a semi-finished product, and performing post-treatment to obtain the thick milk.

The invention discloses a low-calorie and easy-to-brew portable quinoa meal replacement powder, which belongs to the technical field of food processing. The meal replacement powder has the advantagesof low calorie and rich nutrition, only 323.6kcal, 3.8g of fat and 44.9g of carbohydrate are contained per 100g of meal replacement powder disclosed by the invention, and 25g of protein, 9.9g of dietary fibers, 52.8mg of sodium and 598.0mg of calcium are contained per 100g of meal replacement powder disclosed by the invention. According to the invention, by controlling the grain size of quinoa powder, sequentially extruding the quinoa powder under 50 DEG C, 90 DEG C, 110 DEG C and 130 DEG C, controlling the water activity of the quinoa powder and controlling the amount of the quinoa powder added in the meal replacement powder, the solubility of the meal replacement powder disclosed by the invention is greatly increased; and the effect that the meal replacement powder can be instantly dissolved as soon as 250g of 35 DEG C water is poured into 50g of meal replacement powder disclosed by the invention can be achieved.

Methods for making an ice cream mix or ice cream-like mix are disclosed, the methods including forming a mixture that includes one or more dairy products wherein at least one of the one or more dairy products comprises lactose, one or more stabilizers, and agave nectar, the method further including pasteurizing the mixture; and contacting at least some of the lactose with an enzyme at a temperature and for a time sufficient to allow the enzyme to reduce the lactose content of the mixture. Ice cream and ice cream-like products are also disclosed. An ice cream that includes one or more dairy products, agave nectar (or derivative thereof), and lactase.

The present invention discloses a lung cancer nutritious food and a preparation method thereof, and belongs to the technical field of nutritious foods. The lung cancer nutritious food contains nutrient components including proteins, fat, carbohydrate, vitamins, minerals, glutamine, arginine, lycopene, melatonin and apple essence. Under the premise of enough heat, the nutritious food in the invention is high in proteins, high in carbohydrate, low in fat and high in content of active functional substances, and targeted vitamins match with mineral element, so that the food can control the pathogenesis of patients from the aspects of oxidative stress and immunity, can improve the immune function of chemotherapy patients with advanced lung cancer, can protect the immune barrier of intestinal mucosa, and can regulate the mood and psychology of patients. Under the premise of effect, the product price is reduced through the element form selection and the simplification of collocation and salemode. The food can meet the nutritional requirements of patients as a single nutrient source, and also can be eaten together with other daily diets, thereby enriching the dietary types and eating modes and stimulating the eating interest of patients.

The invention discloses a preparation method of a low-lactose dairy product rich in honey pomelo fibers. The preparation method comprises the following steps of cleaning peel fibers of honey pomelos, performing dicing, and performing debittering treatment so as to obtain honey pomelo fiber blocks; sterilizing liquid milk, performing cooling, performing inoculation with lactic acid bacteria, performing primary fermentation until the lactose content is not reduced, performing coagulation, performing centrifugation, collecting precipitate, adding water to the precipitate until the pH is greater than 5.0, and performing homogenizing treatment so as to obtain primary fermented milk; mixing the honey pomelo fiber blocks with the primary fermented milk, performing inoculation with lactic acid bacteria, and performing secondary fermentation until the lactose content is lower than 0.04%; or performing inoculation with lactic acid bacteria on the primary fermented milk, performing secondary fermentation until the lactose content is lower than 0.04%, and then mixing the primary fermented milk with the honey pomelo fiber blocks; and pre-freezing the honey pomelo fiber blocks treated in the steps, and performing vacuum freeze drying so as to obtain the low-lactose dairy product rich in honey pomelo fibers. Therefore, the problems that the dairy product is short of high-quality cellulose, high in lactose content and high in storage and transportation cost are solved, and the nutrient requirements of crowds suffering from lactose intolerance can be met.

The invention provides lactose-free normal-temperature yoghourt and a preparation method thereof. The preparation method comprises the steps of milk pretreatment, burdening, homogenization, primary sterilization, fermentation, secondary sterilization and filling, a leavening agent adopted for fermentation comprises streptococcus thermophilus AiBi S 4.01 SWEET with the addition amount larger than or equal to 100 AU/T, the fermentation temperature ranges from 29 DEG C to 31 DEG C, and the fermentation time ranges from 23 h to 25 h. The invention also provides the lactose-free normal-temperature yoghourt which is prepared by the preparation method, and the lactose content of the lactose-free normal-temperature yoghourt is lower than 0.5 g/100g. According to the preparation method provided by the invention, lactose in the raw materials can be fully hydrolyzed into glucose and galactose in the fermentation process, and the addition of exogenous lactase and saccharides is reduced, so that the cost is reduced, and product labels are cleaner and accord with low-sugar and low-fat healthy choices.

The invention discloses low-sugar drinking type normal-temperature yoghourt and a preparation method thereof. The preparation method comprises the following steps: mixing pre-sterilized raw milk withsugar, starch and a food additive to obtain a mixed solution; melting, homogenizing, sterilizing and cooling the obtained mixed solution, adding an edible essence, and inoculating a leavening agent for fermentation to obtain a yoghourt base material; and demulsifying and cooling the obtained yoghourt base material, sterilizing, cooling and filling to obtain the low-sugar drinking type normal-temperature yoghourt. The preparation method is simple in process, easy to operate and convenient for industrial processing and production, the product prepared by the preparation method is refreshing andsmooth in taste and good in flowability, compared with common yoghourt, the use of cane sugar can be reduced, the sweetness and acceptability of yoghourt with normal cane sugar content are maintained,and meanwhile, the prepared yoghourt is low in lactose content and beneficial to people with lactose intolerance.

The invention relates to a strain, a method for preparing beta-glycosidase TtbetaGLY by the strain and a method for preparing low lactose milk containing oligosaccharide by the beta-glycosidase TtbetaGLY. The invention provides Escherichia coli TTBGLYWT CGMCCNo.3078. The method for preparing the low lactose milk comprises a conventional method for preparing the low lactose mil, i.e. the enzyme is added into raw and fresh milk to carry out hydrolysis; and after sterilized at superhigh temperature, the milk is filled to obtain a finished product. The enzyme is beta-glycosidase TtbetaGLY and is prepared by fermenting and extracting the genetic engineering strain Escherichia coli TTBGLYWT. By adopting the technical scheme, a great deal of galactooligosaccharide can be synthesized when reducing the lactose content in the milk, wherein the hydrolysis ratio of the lactose can reach 95.24 percent at maximum, and the galactooligosaccharide occupies 37.13 percent of sugar in the milk at maximum.

The invention provides low-lactose acid goat milk. The content of lactose in the low-lactose acid goat milk is 0.15-0.43g/100ml. The invention further provides a preparation method of the low-lactose acid goat milk. The preparation method comprises the following steps of preparing hippophae rhamnoides juice, preparing a semen platycladi extract, preparing a lily bulb extracting solution, performing blending and performing fermentation. The acid goat milk prepared by the preparation method disclosed by the invention is fine and smooth in tissue, uniform, and free from separation of whey, the protein content is 3.0-3.1%, the fat content is 2.8-3.2%, the content of non-grease solid is greater than or equal to 8.1-8.5%, the acidity is 90-93 Thorner degrees, the viable count of lactic acid bacteria is 1.8-2.2*10<8>cfu/g, and the content of lactic acid bacteria is stable. The acid goat milk prepared by the preparation method disclosed by the invention is low in lactose content, the content of the lactose in the acid goat milk is 0.15-0.43g/100ml, the water-holding capacity of the acid goat milk is 30-43%, the viscosity of the acid goat milk is 180-212 MPa.s, and the comprehensive score of the acid goat milk is 7.2-9.5.

The present invention relates to a low-lactose dairy product and a production method thereof. The low-lactose dairy product is prepared by the following method: raw milk is sterilized, microalgae cells at the logarithmic growth phase are collected and washed, and the washed microalgae cells are added into a reaction vessel at a certain proportion; and the microalgae cells are cultivated for a certain time at suitable temperature, light and ventilation conditions. The microalgae which is edible and rich in nutrients is used to metabolize and degrade lactose in the raw milk and to solve the problem that part of the population are intolerant with the dairy products rich in lactose. The method is simple and convenient in operation processes, can effectively reduce the cost of degradation of lactose, and has a better degradation effect. The processed milk contains lower lactose content, and the addition of microalgae enables the dairy product to have higher protein content and to be rich in other nutrients and active factors, such as fatty acids, astaxanthin, carotene, etc., and thus the quality of dairy products is further improved.