Composition for inhibiting Maillard reaction and application thereof

Abstract

The present invention relates to a combination comprising vitamin A and vitamin B2, the weight ratio of vitamin A to vitamin B2 being less than 4: 1, said combination inhibiting Maillard reaction. The invention also relates to application of the composition in inhibiting Maillard reaction.

Description

TECHNICAL FIELD

[0001] The present application relates to a combination for inhibiting Maillard reaction and use thereof. BACKGROUND

[0002] With the continuous improvement of social living standards and the continuous enhancement of people's cognition of dairy product intake, more and more families choose to use milk powder to improve family nutrition. Milk powder is based on cow milk, and in the production process, it needs to be subjected to heat treatment such as pasteurization and spray drying to improve the biological safety and stability of the product. However, heat treatment will also cause a series of chemical reactions to occur, such as Maillard reaction, caramelization and lipid oxidation reaction, etc.

[0003] Maillard reaction is a complex reaction between the amino group of free amino acid, polypeptide or protein and the carbonyl group of reducing sugar. Maillard reaction can produce various special flavor substances, but it can also lose protein and amino acid, and produce harmful substances such as furan amino acid.

[0004] Current methods for inhibiting Maillard reaction include reducing temperature, increasing reaction pH, adjusting water activity, adjusting metal ions, reducing lactose content, and adding antioxidants, reducing agents, sulfur-containing amino acids and polyphenolic substances, as well as using vitamin E in combination with antioxidants BHA, BHT and TBHQ to inhibit Maillard reaction. Studies have shown that BHA and BHT may have carcinogenic effects and have been banned in many countries, so using natural antioxidants is one of the effective ways to control the degree of Maillard reaction. SUMMARY

[0005] Combination

[0006] The first aspect of the present application provides a combination comprising vitamin A and vitamin B2, wherein the weight ratio of vitamin A to vitamin B2 is less than 4:1.

[0007] In certain embodiments, the weight ratio of vitamin A to vitamin B2 is (0.25-3.8):1, for example (0.3-3.5):1, (0.35-3.0):1, (0.4-3.0):1, (0.45-3.0):1.

[0008] In certain embodiments, the weight ratio of vitamin A to vitamin B2 is (0.5-2.5):1, for example (0.55-2.5):1, (0.6-2.5):1, (0.65-2.5):1.

[0009] In certain embodiments, the weight ratio of vitamin A and vitamin B2 is (0.75-2.35) : 1, for example 0.75 : 1, 1.55 : 1, 2.35 : 1.

[0010] Use

[0011] The second aspect of the present application provides use of the combination of the first aspect of the present application in inhibiting Maillard reaction.

[0012] In certain embodiments, the Maillard reaction is a Maillard reaction during food processing or storage.

[0013] In certain embodiments, the food is selected from dairy products (e.g. milk powder, liquid milk) and baked foods.

[0014] In certain embodiments, the Maillard reaction is a Maillard reaction in preparing dairy products or baked foods.

[0015] In certain embodiments, the Maillard reaction is a Maillard reaction in preparing dairy products.

[0016] In certain embodiments, the weight ratio of the combination to the food is greater than 500 μg : 100 g, for example greater than 510 μg : 100 g, greater than 520 μg : 100 g, greater than 530 μg : 100 g.

[0017] In certain embodiments, the weight ratio of the combination to the food is (550-3000) μg : 100 g, for example (600-2500) μg : 100 g, (650-2000) μg : 100 g, (650-1500) μg : 100 g.

[0018] In certain embodiments, the weight ratio of the combination to the food is (700-1340) μg : 100 g, for example 700 μg : 100 g, 765 μg : 100 g, 1020 μg : 100 g, 1340 μg : 100 g.

[0019] Method

[0020] The third aspect of the present application provides a method for inhibiting Maillard reaction, comprising: adding the combination of the first aspect of the present application.

[0021] In certain embodiments, the Maillard reaction is a Maillard reaction during food processing or storage.

[0022] In certain embodiments, the food is selected from dairy products (e.g. milk powder, liquid milk) and baked foods.

[0023] In certain embodiments, the Maillard reaction is a Maillard reaction in the preparation of a dairy product or a baked food.

[0024] In certain embodiments, the Maillard reaction is a Maillard reaction in the preparation of a dairy product.

[0025] In certain embodiments, the weight ratio of the combination to the food is greater than 500 μg : 100 g, for example greater than 510 μg : 100 g, greater than 520 μg : 100 g, greater than 530 μg : 100 g.

[0026] In certain embodiments, the weight ratio of the combination to the food is (550-3000) μg : 100 g, for example (600-2500) μg : 100 g, (650-2000) μg : 100 g, (650-1500) μg : 100 g.

[0027] In certain embodiments, the weight ratio of the combination to the food is (700-1340) μg : 100 g, for example 700 μg : 100 g, 765 μg : 100 g, 1020 μg : 100 g, 1340 μg : 100 g.

[0028] A fourth aspect of the present application provides a method for preparing a dairy product, comprising:

[0029] (1) providing a milk raw material;

[0030] (2) adding a β-galactosidase having transgalactosylating activity to the milk raw material for a first enzyme treatment;

[0031] (3) adding a common lactase to the product of step (2), with or without adding vitamin A and / or vitamin B2, so that the weight ratio of vitamin A to vitamin B2 is less than 4 : 1, for a second enzyme treatment.

[0032] In certain embodiments, the weight ratio of vitamin A to vitamin B2 is (0.25-3.8) : 1, for example (0.3-3.5) : 1, (0.35-3.0) : 1, (0.4-3.0) : 1, (0.45-3.0) : 1.

[0033] In certain embodiments, the weight ratio of vitamin A to vitamin B2 is (0.5-2.5) : 1, for example (0.55-2.5) : 1, (0.6-2.5) : 1, (0.65-2.5) : 1.

[0034] In some embodiments, the weight ratio of vitamin A and vitamin B2 is (0.75~2.35) : 1, for example 0.75: 1, 1.55: 1, 2.35: 1.

[0035] In some embodiments, the method for preparing a dairy product has one or more of the following technical features:

[0036] - the β-galactosidase having transgalactosylating activity is derived from Kluyveromyces lactis;

[0037] - the β-galactosidase having transgalactosylating activity is added in an amount of 0.05-1% by weight of the milk raw material;

[0038] - the common lactase is derived from Bacillus subtilis, and the donor is Lactobacillus delbrueckii subsp. bulgaricus;

[0039] - the common lactase is added in an amount of 0.01-1% by weight of the milk raw material;

[0040] - the weight ratio of the sum of vitamin A and vitamin B2 to the dairy product is greater than 500 μg: 100 g;

[0041] - the first enzyme treatment in step (2) is performed at 4-15°C for 5-25 h;

[0042] - the second enzyme treatment in step (3) is performed at 20-60°C for 5-180 min.

[0043] In some embodiments, the method for preparing a dairy product further comprises:

[0044] (4) homogenization;

[0045] (5) sterilization;

[0046] (6) concentration.

[0047] In some embodiments, the method for preparing a dairy product has one or more of the following technical features:

[0048] - the homogenization temperature is 20-60°C;

[0049] - the homogenization pressure is 30 / 180 ± 5 bar or 50 / 250 bar;

[0050] - the product after sterilization is concentrated to a solid content of 30-70%;

[0051] - optionally, the concentrated product is dried, and the drying is preferably spray drying, freeze drying or electrostatic spray drying.

[0052] In certain embodiments, the amount of the β-galactosidase having transgalactosylating activity added is 0.1-1% by weight of the milk raw material, such as 0.1-0.6%, such as 0.1%, 0.2%, 0.25%, 0.3%, 0.35%, 0.4%, 0.45%, 0.5%, 0.6%.

[0053] In certain embodiments, the amount of the common lactase added is 0.01-1% by weight of the milk raw material, such as 0.01-0.5%, 0.01-0.1%, 0.01-0.05%, 0.01-0.04%, 0.01-0.03%, 0.01-0.02%.

[0054] In certain embodiments, the ratio of the sum of the weight of the vitamin A and the vitamin B2 to the weight of the milk product is greater than 510 μg : 100 g, greater than 520 μg : 100 g, greater than 530 μg : 100 g.

[0055] In certain embodiments, the ratio of the sum of the weight of the vitamin A and the vitamin B2 to the weight of the milk product is (550-3000) μg : 100 g, such as (600-2500) μg : 100 g, (650-2000) μg : 100 g, (650-1500) μg : 100 g.

[0056] In certain embodiments, the ratio of the sum of the weight of the vitamin A and the vitamin B2 to the weight of the milk product is (700-1340) μg : 100 g, such as 700 μg : 100 g, 765 μg : 100 g, 1020 μg : 100 g, 1340 μg : 100 g.

[0057] In certain embodiments, the milk product is a milk powder or a liquid milk.

[0058] Milk product

[0059] A fifth aspect of the present application provides a milk product prepared by the method of the fourth aspect of the present application.

[0060] A sixth aspect of the present application provides a milk product comprising vitamin A and vitamin B2, wherein the ratio of the weight of the vitamin A to the weight of the vitamin B2 is less than 4 : 1.

[0061] In certain embodiments, the ratio of the weight of the vitamin A to the weight of the vitamin B2 is (0.25-3.8) : 1, such as (0.3-3.5) : 1, (0.35-3.0) : 1, (0.4-3.0) : 1, (0.45-3.0) : 1.

[0062] In some embodiments, the weight ratio of vitamin A and vitamin B2 is (0.5-2.5) : 1, for example (0.55-2.5) : 1, (0.6-2.5) : 1, (0.65-2.5) : 1.

[0063] In some embodiments, the weight ratio of vitamin A and vitamin B2 is (0.75-2.35) : 1, for example 0.75 : 1, 1.55 : 1, 2.35 : 1.

[0064] In some embodiments, the weight ratio of the sum of vitamin A and vitamin B2 to the food is greater than 500 μg : 100 g, for example greater than 510 μg : 100 g, greater than 520 μg : 100 g, greater than 530 μg : 100 g.

[0065] In some embodiments, the weight ratio of the sum of vitamin A and vitamin B2 to the food is (550-3000) μg : 100 g, for example (600-2500) μg : 100 g, (650-2000) μg : 100 g, (650-1500) μg : 100 g.

[0066] In some embodiments, the weight ratio of the sum of vitamin A and vitamin B2 to the food is (700-1340) μg : 100 g, for example 700 μg : 100 g, 765 μg : 100 g, 1020 μg : 100 g, 1340 μg : 100 g.

[0067] In some embodiments, the dairy product is milk powder or liquid milk.

[0068] In the present application, unless otherwise specified, the reagents, methods and equipment used are conventional food-grade reagents, methods and equipment in the art.

[0069] In the present application, unless otherwise specified, the content ratio (for example "%") represents the weight content.

[0070] In the present application, unless otherwise specified, the content of vitamin A is the amount of retinol with equivalent biological activity after conversion, for example the content of vitamin A is 500 μg / 100 g, which means 500 μg RE / 100 g.

[0071] Beneficial effects

[0072] The combination of vitamin A and vitamin B2 provided by the present application can significantly inhibit Maillard reaction. DETAILED DESCRIPTION

[0073] The embodiments of the present application will be described in detail below with examples, but those skilled in the art will understand that the following examples are only for illustration of the present application, and should not be regarded as limiting the scope of the present application. The specific conditions are not specified in the examples, and are carried out according to the conventional conditions or the conditions recommended by the manufacturer. The reagents or instruments used are not specified by the manufacturer, and are all conventional products that can be obtained by purchase.

[0074] I. Production and evaluation of milk powder

[0075] Materials

[0076] Raw milk, lactose content: 4.7%;

[0077] β-galactosidase with transgalactosylation activity: Stabizym ® Lact-G, source - Kluyveromyces lactis, specific activity of enzyme 705 BLU / g, addition amount 0.35% (calculated by weight of raw milk);

[0078] Common lactase: Bonlacta™, source - Bacillus subtilis, donor - Lactobacillus bulgaricus subsp. bulgaricus, specific activity of enzyme 15300 SDLU / g, addition amount 0.014% (calculated by weight of raw milk).

[0079] Production process

[0080] Examples 1-3 and Comparative Examples 1-6 are carried out according to the following operations.

[0081] (1) Standardization of raw milk: The raw milk is provided by Yili Jinchuan liquid milk factory, preheated, separated, homogenized, pasteurized, reverse osmosis concentrated (RO concentration), and cooled to 4-8℃ for temporary storage;

[0082] (2) First enzymolysis: The above mixed milk liquid at 4-8℃ is added with β-galactosidase with transgalactosylation activity for first enzyme treatment for 5-25h;

[0083] (3) Second enzymolysis: The temperature of the above milk liquid is increased to 20-60℃, and common lactase and nutrient package are added under stirring, and the corresponding substances are added as needed in each example or control example below, and if 2 or more substances are needed, they are mixed and added to the raw milk liquid, and mixed thoroughly for 5-180min to form a uniform milk mixture;

[0084] (4) Homogenization: The homogenization temperature is 40-60℃, and the homogenization pressure is 30 / 180±5bar;

[0085] (5) Sterilization: 90±2℃ sterilization treatment for 25-30 seconds;

[0086] (6) Concentration: Falling film concentration to about 40-55% solid, to prepare concentrated milk liquid;

[0087] (7) Spray drying: inlet air temperature 160-185℃, outlet air temperature 80-93℃;

[0088] (8) Packaging: Fill the packaging material with the product.

[0089] Examples 1-3 and Comparative Examples 1-6 differ only in the following aspects.

[0090] Example 1: In step (3), the vitamin A content is 300 μg / 100g (based on the weight of the prepared milk powder, the same below), and the vitamin B2 content is 400 μg / 100g (based on the weight of the prepared milk powder, the same below), that is, the weight ratio of vitamin A to vitamin B2 is 0.75:1. It should be noted that the vitamin A and vitamin B2 in the examples and comparative examples of this application refer to the total content in the reaction solution, including the vitamin B2 contained in the milk raw materials, as well as the additional vitamin A and vitamin B2 added.

[0091] Example 2: In step (3), the content of vitamin A is 620μg / 100g and the content of vitamin B2 is 400μg / 100g, that is, the weight ratio of vitamin A to vitamin B2 is 1.55:1.

[0092] Example 3: In step (3), the vitamin A content is 940 μg / 100g and the vitamin B2 content is 400 μg / 100g, that is, the weight ratio of vitamin A to vitamin B2 is 2.35 : 1 :.

[0093] Blank control 1: No additional vitamins added, no vitamin A, vitamin B2 content 75μg / 100g.

[0094] Comparative Example 1: In step (3), the vitamin A content is 500 μg / 100g and the vitamin B2 content is 75 μg / 100g.

[0095] Comparative Example 2: In step (3), the vitamin B2 content is 323 μg / 100g.

[0096] Comparative Example 3: In step (3), the content of vitamin A is 800 μg / 100g and the content of vitamin B2 is 200 μg / 100g, that is, the weight ratio of vitamin A to vitamin B2 is 4.0 : 1.

[0097] Comparative Example 4: In step (3), the content of vitamin A is 500μg / 100g, the content of vitamin B2 is 75μg / 100g, and the content of vitamin C is 29.41mg / 100g (based on the weight of the milk powder obtained, the same below), that is, the weight ratio of vitamin A to vitamin C is 0.017: 1.

[0098] Comparative Example 5: In step (3), the content of vitamin B2 is 300 μg / 100g and the content of vitamin C is 12 mg / 100g, that is, the weight ratio of vitamin B2 to vitamin C is 0.025 : 1.

[0099] evaluate

[0100] 1. Sensory evaluation

[0101] Sensory experience is the most direct experience of the Maillard reaction, including color brightness, milky aroma, sweetness, caramel aroma, etc.

[0102] Color and brightness reflect the degree of browning and are usually important indicators of the intensity and time of the Maillard reaction. The darker the color, the more vigorous the reaction or the longer the time, but excessive browning may bring unpleasant flavors, such as a burnt or bitter taste.

[0103] During the heating or storage of dairy products such as milk, milk powder, and condensed milk, the reducing sugar lactose and milk protein, which is rich in amino acids, undergo the Maillard reaction. A moderate Maillard reaction is a key process for forming and enhancing the aroma of milk, especially the caramelized aroma. However, an excessive reaction will mask the fresh milk aroma and produce a burnt taste.

[0104] The Maillard reaction affects the sweetness of a product. Because the Maillard reaction consumes some reducing sugars, the content of free reducing sugars in the food decreases as the reaction proceeds, which theoretically reduces the sweetness.

[0105] The Maillard reaction is one of the most important chemical pathways for producing complex and appealing caramel aromas, and the intensity of caramel aromas is usually positively correlated with the extent of the Maillard reaction (especially in the middle and later stages).

[0106] 1.1 Sensory Evaluation

[0107] Twenty-five testers were selected, including 3 expert evaluators, 14 preferred evaluators, and 8 associate evaluators. The resulting milk powder was scored on its color brightness, milk aroma, sweetness, caramel aroma intensity, and overall likability. The highest score was 10, and the lowest was 0. Lower scores indicated decreasing popularity, with <5 indicating dislike. The average score was calculated.

[0108] 1.2 Sensory evaluation scoring results

[0109] The sensory evaluation results are shown in Table 1.

[0110] Table 1 Sensory evaluation results of milk powder

[0111] Table 1 shows that, based on the overall preference scores for the milk powder's color brightness, milk aroma, sweetness, caramel aroma, and taste, the milk powders of Examples 1-3 all scored above 9 points, which is higher than the control example. Among them, the milk powder prepared according to Example 2 of this application scored the highest and was the most popular.

[0112] 2. Marker detection

[0113] The main markers of the Maillard reaction include furosine, 5-methylfurfural, carboxymethyl lysine, and carboxyethyl lysine.

[0114] Furosine is a specific marker of the early stages of the Maillard reaction. It is a specific compound formed under acidic hydrolysis conditions from lactosyllysine, an early stable product of the Maillard reaction between lactose and lysine. It is particularly used to assess the degree of heat damage and freshness of dairy products during heat treatment and storage. Higher furosine content indicates a more vigorous early Maillard reaction, greater heating intensity, or longer / worse storage conditions.

[0115] 5-Methylfurfural (5-MF) is one of the important markers of the mid-stage of the Maillard reaction. 5-MF is a furan aldehyde compound, and its content can reflect the intensity of heat processing or the degree of non-enzymatic browning during storage of foods (especially high-sugar foods such as juice, honey, syrup, dairy products, and baked goods).

[0116] Carboxymethyl lysine (CML) and carboxyethyl lysine (CEL) are specific markers of the combined effects of the late stage of the Maillard reaction and oxidation. They are used to assess the extent of deep heat processing / oxidative damage in foods (especially those rich in protein and reducing sugars, such as dairy products, meat products, and baked goods) during processing and storage.

[0117] 2.1 Detection Method

[0118] The contents of furosine, 5-methylfurfural, carboxymethyl lysine, and carboxyethyl lysine in the produced milk powder were determined. The furosine content was determined according to the method in Section 4.1 of NY / T 939-2016 "Identification of Reconstituted Milk in Pasteurized and UHT-sterilized Milk". The 5-methylfurfural content was determined according to NY / T 1332-2007 "Determination of 5-hydroxymethylfurfural content in milk and dairy products - High Performance Liquid Chromatography". Carboxymethyl lysine and carboxyethyl lysine were determined using LC-MS / MS.

[0119] 2.2 Test Results

[0120] The test results are shown in Table 2.

[0121] Table 2. Detection results of Maillard reaction markers in infant formula

[0122] Table 2 shows the detection results of Maillard reaction markers. 5-Methylfurfural was not detected in any group. Different levels of furosine, carboxymethyl lysine, and carboxyethyl lysine were detected. The detection results of furosine, carboxymethyl lysine, and carboxyethyl lysine in Examples 1-3 were all at low levels, indicating the lowest degree of Maillard reaction. The detection results of blank control 1 were the highest, indicating the most intense Maillard reaction.

[0123] The above results indicate that the combination of vitamin A and vitamin B2 has a significantly better inhibitory effect on the Maillard reaction than the combination of vitamin B2 alone, or the combination of vitamin A and vitamin C, or the combination of vitamin B2 and vitamin C. Furthermore, the degree of inhibition of the Maillard reaction by vitamin A and vitamin B2 is also affected by the component ratio. When the ratio of vitamin A to vitamin B2 is less than 4.0:1, the inhibitory effect on the Maillard reaction is more pronounced. For example, the inhibitory effects of vitamin A to vitamin B2 ratios of 0.75:1, 1.55:1, and 2.35:1 are better than the inhibitory effect of a ratio of 4.0:1.

[0124] 3. GOS and lactose content detection

[0125] Galactooligosaccharides (GOS) are functional oligosaccharides with strong selectivity for promoting the growth of beneficial bacteria, such as lactobacilli and bifidobacteria. This helps regulate the gut microbiota and improve intestinal digestion and absorption. Individuals with lactose intolerance lack the enzyme lactase in their digestive tract, making it impossible to completely break down lactose in milk. This can lead to discomfort such as bloating, abdominal pain, diarrhea, and increased flatulence after drinking milk. Lactose-free dairy products can address these issues for those with lactose intolerance.

[0126] 3.1 Detection Method

[0127] GOS detection method: GB 5009.289-2023 "National Food Safety Standard - Determination of Galacto-oligosaccharides in Food";

[0128] Lactose detection method: Method 1 in GB 5009.8-2023 "National Food Safety Standard - Determination of Fructose, Glucose, Sucrose, Maltose and Lactose in Food".

[0129] 3.2 Test Results

[0130] The test results are shown in Table 3.

[0131] Table 3. Results of GOS and lactose content detection in milk powder

[0132]

[0133] The lactose content of the milk powder was tested after mixing with 200g of water at a ratio of 25g milk powder. The lactose content of Examples 1-3, Blank Control 1, and Control Examples 1-5 was all less than 0.5%, and all belonged to lactose-free milk powder. Furthermore, the GOS content of the milk powder prepared in Examples 1-3 was higher than that of the control examples.

[0134] II. Bread Production and Evaluation

[0135] Production process

[0136] Example 4 and blank control 2 were performed as follows.

[0137] (1) Kneading: Dissolve yeast powder (1%) in a small amount of water, add yeast, sugar (5%) and milk (10%) to flour. The following examples or comparative examples add the corresponding substances as needed. If two or more substances need to be added, mix them and add them to the flour together. Place the dough on the work surface and knead it into a dough. After kneading to a certain extent, add oil with a flour content of 8% and continue kneading.

[0138] (2) Fermentation: Place the kneaded dough in a sealed container, stir it evenly at 28-30℃, and ferment for 2-3 hours;

[0139] (3) Proofing: Knead the fermented dough and let it rest at room temperature for 10 to 20 minutes;

[0140] (4) Baking: Spread oil on the bottom of the oven, put the dough in the oven, spread the dough out, and bake in the oven at 190℃ for 20 minutes. The bread is ready when it comes out of the oven.

[0141] Example 4 and blank control 2 differ only in the following aspects.

[0142] Example 4: In step (1), the vitamin A content is 465 μg / 100g (based on the weight of the bread produced) and the vitamin B2 content is 300 μg / 100g (based on the weight of the bread produced), that is, the ratio of vitamin A to vitamin B2 is 1.55:1.

[0143] Blank control 2: No additional vitamins added.

[0144] evaluate

[0145] Referring to the Maillard reaction marker detection of milk powder in Part 1, the bread was also tested for markers, and the results are shown in Table 4 below.

[0146] Table 4. Detection results of Maillard reaction markers in bread

[0147] Table 4 shows the detection results of Maillard reaction markers. Both groups showed different levels of 5-methylfurfural, carboxymethyl lysine, and carboxyethyl lysine. The detection results of 5-methylfurfural, carboxymethyl lysine, and carboxyethyl lysine in Example 4 were lower than those in the blank control 2, indicating that the combination of vitamin A and vitamin B2 also has an inhibitory effect on the Maillard reaction in bread.

[0148] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them; although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications can still be made to the specific implementation of the present invention or equivalent substitutions can be made to some technical features without departing from the spirit of the technical solutions of the present invention, and all such modifications and substitutions should be covered within the scope of the technical solutions claimed in the present invention.

Claims

1. A combination comprising vitamin A and vitamin B2, wherein, The weight ratio of vitamin A to vitamin B2 is less than 4:

1.

2. The combination according to claim 1, wherein, The weight ratio of vitamin A to vitamin B2 is (0.25~3.8):1; Preferably, the weight ratio of vitamin A to vitamin B2 is (0.5~2.5):1; Preferably, the weight ratio of vitamin A to vitamin B2 is (0.75~2.35):1, for example 0.75:1, 1.55:1, 2.35:

1.

3. The use of the combination according to claim 1 or 2 in inhibiting the Maillard reaction.

4. The application according to claim 3, wherein, The Maillard reaction is a Maillard reaction during food processing or storage. Preferably, the food is selected from dairy products (e.g., milk powder, liquid milk) and baked goods; Preferably, the Maillard reaction is a Maillard reaction in the preparation of dairy products or baked goods; Preferably, the Maillard reaction is a Maillard reaction in the preparation of dairy products.

5. The application according to claim 4, wherein, The weight ratio of the combination to the food is greater than 500 μg : 100 g; Preferably, the weight ratio of the combination to the food is (550-3000) μg : 100g; Preferably, the weight ratio of the combination to the food is (700-1340) μg : 100g, for example, 700 μg : 100g, 765 μg : 100g, 1020 μg : 100g, or 1340 μg : 100g.

6. A method for inhibiting the Maillard reaction, comprising: Add the combination described in claim 1 or 2.

7. The method of claim 6, wherein, The Maillard reaction is a Maillard reaction during food processing or storage. Preferably, the food is selected from dairy products (e.g., milk powder, liquid milk) and baked goods; Preferably, the Maillard reaction is a Maillard reaction in the preparation of dairy products or baked goods; Preferably, the Maillard reaction is a Maillard reaction in the preparation of dairy products.

8. The method of claim 6 or 7, wherein, The weight ratio of the combination to the food is greater than 500 μg : 100 g; Preferably, the weight ratio of the combination to the food is (550-3000) μg : 100g; Preferably, the weight ratio of the combination to the food is (700-1340) μg : 100g, for example, 700 μg : 100g, 765 μg : 100g, 1020 μg : 100g, or 1340 μg : 100g.

9. A method for preparing dairy products, comprising: (1) Providing dairy raw materials; (2) Add β-galactosidase with transgalactosylation activity to the milk raw material for the first enzyme treatment; (3) Add ordinary lactase to the product of step (2), and add or not add vitamin A and / or vitamin B2 so that the weight ratio of vitamin A and vitamin B2 is less than 4:1, and perform a second enzyme treatment.

10. The method of claim 9, comprising one or more of the following technical features: - The β-galactosidase with transgalactosylation activity is derived from Kluyveromyces lactis; - The amount of β-galactosidase with transgalactosylation activity added is 0.05-1% of the weight of the milk raw material; -The common lactase is derived from Bacillus subtilis, and the donor is Lactobacillus delbrueckii subsp. bulgaricus; - The amount of the common lactase added is 0.01-1% of the weight of the milk raw material; - The sum of the weights of vitamin A and vitamin B2 to the weight of the dairy product is greater than 500 μg : 100 g; - In step (2), the first enzyme treatment is carried out at 4-15℃ for 5-25 hours; - In step (3), the second enzyme treatment is carried out at 20-60℃ for 5-180 min.

11. The method of claim 9 or 10, further comprising: (4) Homogeneous; (5) Sterilization; (6) Concentration.

12. The method according to any one of claims 9-11, comprising one or more of the following technical features: - Homogenization temperature is 20-60℃; - The homogenization pressure is 30 / 180±5 bar or 50 / 250 bar; -Concentrate the sterilized product to 30-70% solids; - Optionally, the concentrated product is dried, preferably by spray drying, freeze drying or electrostatic spray drying.

13. A dairy product prepared by the method according to any one of claims 9-12.

14. A dairy product containing vitamin A and vitamin B2, wherein, The weight ratio of vitamin A to vitamin B2 is less than 4:1; Preferably, the weight ratio of vitamin A to vitamin B2 is (0.25~3.8):1; Preferably, the weight ratio of vitamin A to vitamin B2 is (0.5~2.5):1; Preferably, the weight ratio of vitamin A to vitamin B2 is (0.75~2.35):1, for example, 0.75:1, 1.55:1, 2.35:1; Preferably, the weight ratio of the sum of vitamin A and vitamin B2 to the weight of the food is greater than 500 μg : 100 g; Preferably, the weight ratio of the sum of vitamin A and vitamin B2 to the weight of the food is (550-3000) μg : 100g; Preferably, the weight ratio of the sum of vitamin A and vitamin B2 to the weight of the food is (700-1340) μg:100g, for example, 700 μg:100g, 765 μg:100g, 1020 μg:100g, or 1340 μg:100g.

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