Method for preparing easy-to-absorb low-lactose dairy product rich in galacto-oligosaccharide

A technology of galactooligosaccharides and dairy products, applied in the field of dairy products rich in galactooligosaccharides, can solve the problems of high production cost, cumbersome process steps, long yeast and enzyme treatment time, etc.

Inactive Publication Date: 2012-03-14
V PRODS CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The aforementioned methods for preparing galacto-oligosaccharides are all chemical synthesis methods, and some of the aforement

Method used

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  • Method for preparing easy-to-absorb low-lactose dairy product rich in galacto-oligosaccharide

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0035]Whole milk (solids content 12% w / w) (CNS3056) was added lactase derived from Aspergillus at a rate of 0.1 g per 100 g of lactose contained in the amount of lactose contained therein. Then react at 4°C for 0 to 24 hours. The obtained milk product had galacto-oligosaccharide contents of 0 and 0.13 (g / 100g) at 0 and 24 hours, respectively.

example 2

[0037] Whole milk (solids content 12% w / w) (CNS3056) was added lactase derived from Aspergillus at a rate of 0.1 g per 100 g of lactose contained in the amount of lactose contained therein. Then react at 50° C. for 0 to 2 hours. The obtained milk products had galacto-oligosaccharide contents of 0 and 0.285 (g / 100g) at 0 and 2 hours, respectively.

example 3

[0039] The milk powder was evenly stirred and dissolved in water at 55° C. to form high-concentration milk (solid content 14% w / w). Lactase from Aspergillus was added at a rate of 0.1 g per 100 g lactose. Then react at 50° C. for 0 to 120 minutes. The obtained milk products had galacto-oligosaccharide contents of 0, 2.2, 4.86, 4.65 (g / 100g) at 0, 30, 60, and 120 minutes, respectively.

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Abstract

Currently, nutritive values are a main pursuit of dairy products in markets, and functional pursuits are not commonly assigned on dairy products. Even if a dairy product is claimed to be with special functionalities, the efficacies are originated from additional materials but not intrinsic components of the dairy product. Although a small amount of dairy product has a pursuit of low lactose, a product with both low lactose and high galacto-oligosaccharide is not found. Compared to a method with additional materials, the method provided by the invention is advantaged in low cost. The invention relates to a method for preparing an easy-to-absorb low-lactose dairy product rich in galacto-oligosaccharide. The method is characterized in that: a milk raw material is directly processed by using lactase. The invention also relates to a functional dairy product prepared with the method provided by the invention. The content of galacto-oligosaccharide reaches an efficacy level.

Description

technical field [0001] The invention relates to a method for preparing milk products rich in galacto-oligosaccharides and low lactose and easily absorbed, and the milk products rich in galacto-oligosaccharides prepared by the method. Background technique [0002] For a long time, milk has long been a high-nutrition food familiar to the public. Milk ingredients contain various important nutrients such as protein, fat, amino acids, minerals and vitamins. There have been many research results in the fields of medicine and nutrition. It has been shown that drinking more milk can Prevent bone loss. [0003] However, milk protein is not easily digested and absorbed by the human body. Among the proteins contained in milk, casein is a large molecular protein, which must be decomposed into small molecules by human enzymes before it can be easily digested and absorbed. The sugar in milk is lactose. If the human body cannot secrete enough lactase to decompose lactose, bacteria in the ...

Claims

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Application Information

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IPC IPC(8): A23C9/12
Inventor 陈冠翰樊谦腾周俊良刘慈欣陈建宇赖慧民
Owner V PRODS CORP
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