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Food formula for improving secondary lactose intolerance, preparation method and application thereof

A lactose intolerance, secondary technology, applied in the field of dietary nutrition, can solve problems such as high treatment costs, and achieve the effects of improving lactose intolerance, inhibiting growth, and achieving good effects

Pending Publication Date: 2019-04-12
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this treatment method needs to be implemented for a long time, resulting in extremely high treatment costs

Method used

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  • Food formula for improving secondary lactose intolerance, preparation method and application thereof
  • Food formula for improving secondary lactose intolerance, preparation method and application thereof
  • Food formula for improving secondary lactose intolerance, preparation method and application thereof

Examples

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Effect test

preparation example Construction

[0030] The preparation method of oxidized konjac glucomannan oligosaccharides is: KGM and isopropanol with a solid-liquid ratio of 1:4 are mixed and stirred for 5 minutes, and the pH value is adjusted to 7.5 with 0.5mol / L hydrochloric acid or sodium hydroxide dilute solution. React at a temperature of 4-5°C, add 2.4% H 2 o 2 , the dropwise addition was completed within 30 minutes, reacted for 4 hours, repeated 3 to 4 times, filtered and washed (with food-grade ethanol with a volume concentration of 35%), and dried at 50°C to obtain OKGM. Heating and stirring in a water bath at 60° C. for 2 h, cooling to room temperature (25° C.), and using a rotational viscometer, the viscosity of 1% OKGM was detected to be 1036 mPa·s, that is, OKGM was prepared.

[0031] The ratio range of konjac glucomannan and oxidized konjac glucomannan oligosaccharide for effectively improving secondary lactose intolerance is 0.2-1.0:0.8-1.5, and the total mixing amount each time is 1.0g-2.5g.

Embodiment 1

[0033] A food formula for rapidly improving secondary lactose intolerance of the present embodiment, the method comprises the following steps:

[0034] Mix 0.2g of refined konjac glucomannan that meets the quality requirements with 1.5g of oxidized konjac glucomannan and 200g of milk powder, and prepare it with 200mL boiling water; or mix 0.3g of konjac glucomannan with oxidized konjac glucomannan Add 0.8g of polysaccharide mixture to 200mL of fresh milk and mix well; or mix 0.3g of konjac glucomannan and 0.8g of oxidized konjac glucomannan-oligosaccharide with 200mL of boiling water for drinking.

Embodiment 2

[0036] A food formula for rapidly improving secondary lactose intolerance of the present embodiment, the method comprises the following steps:

[0037] Mix 1.0g of refined konjac glucomannan that meets the quality requirements with 0.8g of oxidized konjac glucomannan and 80-100g of milk powder, and prepare it with 200mL of boiling water; or mix 1.0g of konjac glucomannan with oxidized konjac glucomannan Add 1.5g of the mixture of sweetener and oligosaccharide to 200mL of fresh milk and mix well; or mix 1.0g of konjac glucomannan and 1.5g of oxidized konjac glucomannan with 200mL of boiling water for drinking. The milk prepared in this proportion is thicker.

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Abstract

The present invention discloses a food formula for improving secondary lactose intolerance, a preparation method and an application thereof, and belongs to the technical field of dietary nutrition. The food formula comprises konjac glucomannan and low-viscosity oxidized konjac glucomannan, wherein mass ratio of the konjac glucomannan and the low-viscosity oxidized konjac glucomannan is (0.2-1.0):(0.8-1.5). The oxidized konjac glucomannan has a viscosity of 1,036 mPa.s at a mass concentration of 1% at room temperature. The food formula is added into milk powder or fresh milk, can promote reproduction of intestinal lactic acid bacteria and bifidobacteria in a short time, extends a relatively long time, hydrolyzes lactose into glucose and galactose, further converts into lactic acid and otherorganic acids, and thus improves lactose intolerance.

Description

technical field [0001] The invention belongs to the technical field of dietary nutrition, and more specifically, the invention relates to a food formula for improving secondary lactose intolerance, its preparation method and application. Background technique [0002] Lactose intolerance (LI) is a common medical problem with limited treatment options. Lactose is a unique sugar in mammalian milk. It is a disaccharide composed of 1 molecule of D-glucose and 1 molecule of D-galactose combined with β-1,4 glycosidic bonds. It is one of the energy sources of the human body. , has important physiological functions for the human body, specifically manifested as promoting the absorption of calcium by the human body; adjusting the intestinal flora; participating in cell activities; galactose produced after hydrolysis can promote the intellectual development of infants and young children. Under normal physiological conditions, lactose is hydrolyzed into glucose and galactose in the sma...

Claims

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Application Information

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IPC IPC(8): A23C9/156
CPCA23C9/156
Inventor 钟耕芦雨佳张东霞童芳毛凯雯
Owner SOUTHWEST UNIVERSITY
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