Zero-lactose modified milk browned by Maillard reaction and preparation method thereof

Abstract

The invention discloses zero-lactose modified milk browned by Maillard reaction and a preparation method thereof. The zero-lactose modified milk is prepared from the following raw materials: raw milk, lactase, xylitol and a compound stabilizer. According to the invention, lactose in the raw milk is fully utilized and is subjected to enzymolysis to obtain reduced monosaccharide; and the reduced monosaccharide is browned through the Maillard reaction to obtain the zero-lactose modified milk, so that the content of hazardous substances in the browning process is reduced, the content of total sugar and lactose in the modified milk is reduced, the intake of milk products by patients with lactose intolerance is facilitated, and the nutritional value and the taste of the product are improved. The invention is suitable for preparing the zero-lactose modified milk.

Description

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AI Technical Summary

Benefits of technology

This technology improves how well it can produce modified milk products without adding sugars or other substance like sodium sulfite (NaHS). It achieves this through an improved technique called Zero Staining Milk Filtering (ZSLF), where the original ingredients are mixed together before being filtered out. By doing these steps instead of directly mixing them afterward, there will no harm during storage due to excessive sweetness caused from added chemical agents such as glucosylceramine or sorbitol. Additionally, ZSLF prevents flavor loss when making ice creams because they use nonionic surfactants rather than ionic ones at all. Overall, this new approach provides better quality food while minimizing any negative side benefits associated with traditional methods.

Problems solved by technology

There were many cases where patients had poor gut function due to insufficient amount of carbohydrate called galactooligosamia bacterially produced during pregnancy. These individuals often suffer symptoms like abnormal bowel movements caused by constipation and gastrointestinal disorders. Existing solutions involve modifying existing formulas containing specific sugars instead of regular ones, resulting in decreased sweetness and reduced quality benefits over time.

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