Functional low-lactose prebiotic liquid goat milk and preparation method thereof

Abstract

The preparation method comprises the following steps: adding lactase K and lactase P into pasteurized goat milk cooled to 50 DEG C, then adding gamma-aminobutyric acid and N-acetylneuraminic acid until the final concentrations are 2g / L and 1g / L respectively, uniformly stirring, then carrying out constant-temperature enzymolysis, then adding asarum seed oil and phytosterol, uniformly stirring, and finally, carrying out constant-temperature enzymolysis, so as to obtain the functional low-lactose prebiotic liquid goat milk. The final concentrations are respectively 3g / L and 5g / L, homogenizing at high pressure for 10 minutes, sterilizing and packaging to obtain the functional low-lactose prebiotic liquid goat milk. The goat milk is used as a raw material, lactose in the goat milk is hydrolyzed into galactose and glucose under the combined action of two lactases, and the galactose and the glucose are converted into galactooligosaccharide through the transglycosylation of the lactases, so that the content of the lactose in the liquid milk is reduced, lactose intolerance is relieved, and the milk quality is improved. Meanwhile, the health-care food has the functions of promoting sleep, improving memory, resisting senile dementia and improving heart and blood vessels, and is suitable for middle-aged and elderly consumers.

Description

technical field [0001] The invention belongs to the technical field of dairy products, relates to functional dairy products, and in particular relates to a functional low-lactose prebiotic liquid goat milk and a preparation method thereof. Background technique [0002] Lactose intolerance (LI) refers to the fact that lactose cannot be decomposed in the small intestine due to the lack or insufficiency of lactase in the small intestine mucosa in the human body. After reaching the large intestine, it is decomposed by the intestinal flora to generate short-chain fatty acids and some gas, resulting in abdominal pain. , flatulence, and nausea. Worldwide lactose intolerance affects more than 50% of the population in South America, Africa and Asia, and almost 100% in some Asian countries. At present, there are four main methods for reducing lactose in milk, namely enzymatic hydrolysis, genetic engineering technology, physical removal and chemical acid hydrolysis. The enzymatic hyd...

AI Technical Summary

Problems solved by technology

[0003] The full name of lactase is β-D-galactoside galactohydrolase, which exists in animals, plants and microorganisms, but the properties of lactases of different microorganisms are quite different, their optimum pH and the hydrolysis efficiency of lactose It is also different. Some lactases only have the ability to hydrolyze lactose, and their transglycoside activity is low, so they cannot synthesize galactose into galactooligosaccharides. Some lactases have strong transglycoside activity, and can synthesize galactose into galactooligosaccharides (Galacto- oligosaccharide, GOS), is a prebiotic that can promote the proliferation of intestinal flora and facilitate mineral absorption

At present, low-lactose dairy products on the market are mainly hydrolyzed by a single enzyme, the purpose of which is to reduce the concentration of lactose, relieve and prevent lactose intolerance, and do not consider the compounding of hydrolytic activity and transglycosidic activity of lactase to prepare low-lactose content and oligomeric half Functional prebiotic dairy products high in lactose

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