142 results about "Lactase" patented technology

Disclosed are peptides exhibiting betagalactosidase enzyme activity as well as dairy products comprising them and related methods for reducing the lactose content in compositions, such as dairy products.

The present invention belongs to the field of enzyme engineering and food engineering technology, and specifically relates to the directed evolution and site-directed mutagenesis of a lactase enzyme molecule and its application in fresh milk. The amino acid sequence of the lactase mutant obtained by the present invention is shown in SEQ ID NO.4. Through the directed artificial evolution of the lactase molecule, a new lactase molecule is obtained that can efficiently convert lactose in fresh milk and synthesize oligosaccharides at a relatively low temperature, and is rapidly inactivated at a subsequent elevated temperature (such as pasteurization). This facilitates the highly nutritious in situ bioconversion of lactose in fresh milk into prebiotic oligosaccharides, further improving the nutritional value of fresh milk and expanding the fresh milk consumer group.

The invention relates to the technical field of biology, in particular to a method for purifying 6-sialic acid lactose. According to the 6-sialic acid lactase reaction liquid prepared based on multi-enzyme catalysis, the high-efficiency, high-purity and high-recovery-rate purification method of the 6-sialic acid lactase is developed by combining membrane separation and simulated moving bed chromatography technologies, meanwhile, less wastewater is generated, the cost benefit is high, and continuous large-scale production can be achieved.

The invention relates to the technical field of food processing, in particular to brown stain set yogurt without sugar addition and a preparation method of the brown stain set yogurt. The preparation raw materials of the brown stain solidification type yoghurt free of sugar addition comprise 0.05%-0.1% of lactase; the preparation method of the browning set yogurt without sugar addition comprises the following steps: firstly, carrying out enzymolysis on lactose in milk by using lactase; and placing the material liquid subjected to enzymolysis in a closed container with the temperature of 90-95 DEG C for browning reaction for 3-4 hours. The lactase hydrolysis technology and the browning reaction are applied to the yogurt preparation process, lactase is added into raw milk, after glucose is obtained through enzymolysis, the raw milk is subjected to high-temperature browning, and the obtained yogurt product is in a solidified state, palatable in sourness and sweetness, mellow in scorch aroma and silky and dense like pudding.

The invention discloses modified milk powder capable of promoting intestinal health, which is prepared by taking whole milk powder and skimmed milk powder as main raw materials, adding five kinds of medicinal and edible 8-linked intestinal beneficial bacteria and other ingredients, and blending by a gravity convection diffusion type mixing technology. And filling composite inert gases (nitrogen and carbon dioxide) according to a certain proportion. According to the invention, by selecting the matching of homology of medicine and food and probiotics and combining special functional component substances, such as lactase, taurine, prebiotics, probiotics, homology of medicine and food and the like, the purposes of adjusting intestinal flora, improving intestinal health and reducing the incidence rate of intestinal diseases are achieved. An intestinal flora disorder mouse model intervention experiment and observation and comparison of multiple rounds of trial administration effects of volunteers prove that the traditional Chinese medicine composition has the effect of practically and effectively promoting intestinal health.

The invention relates to the field of food, and provides a dairy product and a preparation method thereof.The method comprises the steps that raw milk is subjected to fat separation and filter membrane separation treatment, and single cream, a filter membrane concentrated solution and permeate liquid are obtained; performing freeze concentration and horizontal screw separation treatment on the permeate to obtain water, concentrated lactose liquid and concentrated skimmed milk; carrying out enzymolysis treatment on the water, the concentrated lactose solution and lactase to obtain a lactose-free solution; performing ultra-high temperature sterilization treatment on the single cream, the filter membrane concentrated solution and the concentrated skimmed milk to obtain a first sterilization product; the first sterilization product and the lactose-free liquid are subjected to first mixing treatment, and the dairy product is obtained. According to the method for preparing the dairy product, the Maillard reaction can be effectively reduced, the natural color and nutritional ingredients in a milk source are reserved to the maximum extent, the nutritional value, flavor, taste, color and stability of the product are improved, the production efficiency is high, the cost is low, and the method is suitable for industrial production and application.

The invention relates to zero-lactose modified milk for coffee as well as a preparation method and application of the zero-lactose modified milk. The zero-lactose modified milk for coffee is prepared by the following steps: carrying out enzymolysis on pasteurized raw milk by adopting Bonlacta lactase at 40-50 DEG C, and then carrying out sterilization and enzyme deactivation on a dairy product subjected to enzymolysis, so as to obtain the zero-lactose modified milk. The modified milk not only meets the eating requirements of lactose intolerant people, but also is used as a milk base in latte coffee, the coffee fragrance is full and rich, the whole milk feeling is prominent, the fusion degree with coffee is high, and the flavor is clean and natural. Particularly, compared with other milk products and coffee beans, the zero-lactose modified milk and the Italian blended coffee beans are combined and can influence each other to generate a featured latte coffee product, so that a coffee brand is helped to form a featured coffee product, and a unique brand taste is slowly formed; and a favorable contribution is made for popularization of coffee brands.

The invention relates to the technical field of dairy product processing, in particular to high-protein native-dietary-fiber-rich zero-lactose milk and a preparation method thereof.The method comprises the following steps that 1, raw milk is treated through a reverse osmosis membrane, and RO penetrating fluid and RO retention fluid are obtained; 2) adding a proper amount of No.1 lactase into the RO retention solution, and hydrolyzing until the lactose concentration is less than or equal to 2g / 100mL and the galactooligosaccharide concentration is more than or equal to 3g / 100mL; 3) pasteurizing the hydrolyzed product, and inactivating the No.1 lactase to obtain a semi-finished product milk liquid containing the native dietary fibers; and 4) adding a proper amount of No.2 lactase into the semi-finished product milk liquid, and hydrolyzing until the lactose concentration is less than 0.5 g / 100mL to obtain the high-protein raw milk rich in native dietary fiber and zero in lactose. According to the method, lactase is subjected to enzymolysis on the premise that the sweetness of milk is not improved, galactooligosaccharide (dietary fiber) is generated in a natural enzymolysis mode, and the natural nutritional value of the product is improved.

The invention discloses zero-lactose milk containing galactooligosaccharide and a preparation method of the zero-lactose milk, and belongs to the technical field of dairy products. By means of the synergistic effect of the immobilized lactase and the acerola cherry powder extract, efficient hydrolysis of lactose is achieved, the lactose content is reduced to 0.1-0.5 g / 100 mL, meanwhile, 1.0-2.5 g / 100 mL of galactooligosaccharide is generated, and the lactase is especially suitable for people with lactose intolerance to drink. The preparation method comprises the following steps: pasteurizing the raw milk at 60-65 DEG C for 20-40 minutes, and then cooling; adding 0.01 to 0.3 percent of immobilized lactase and 0.001 to 0.1 percent of acerola cherry powder extract under the condition of 20 to 50 DEG C, and stirring and reacting for 10 to 60 minutes; then heating at the temperature of 80-120 DEG C for 5-20 minutes for enzyme deactivation; performing ultrasonic homogenization (200 to 500W, 20 to 70kHz, 10min), cooling and filling; and finally, carrying out ultrahigh pressure sterilization for 5 minutes at 500 MPa and 28 DEG C to ensure that the product is sterile. The stability and the repeated utilization rate of the enzyme are improved through the immobilized enzyme technology, and due to the addition of the acerola cherry powder extract, the product is endowed with natural oxidation resistance while the lactose is synergistically hydrolyzed.

Lactose-free high-calcium milk having double calcium content and a preparation method therefor. The calcium content in the milk is 200 mg / 100 mL or above; the problem of particle precipitation caused by externally added suspended calcium is solved by using a stabilizer and a phosphate, and the problem of fat floating is solved by optimizing the preparation process; lactase is used to achieve zero lactose and generated galactooligosaccharide promotes high calcium absorption, and the browning degree of milk is also reduced, resulting in less observed fat floating in the milk.

The invention discloses a high-stability ginseng-flavored liquid drink and a preparation method thereof, and the raw materials of each 1000 L of the liquid drink comprise the following components: 900 to 940 kg of raw milk, 6.85 to 17.41 kg of composite mineral, 0.40 to 1.50 kg of composite vitamin, 0.55 to 1.75 kg of linseed oil, 0.33 to 0.65 kg of selenium-rich edible fungus powder, 15 to 18 kg of dietary fiber, 2.5 to 11.0 kg of milk mineral salt, 5.0 to 10.0 kg of bovine colostrum powder, 4.0 to 7.6 kg of soybean peptide, 15.0 to 20.0 kg of collagen, 1.0 to 2.5 kg of chitosan oligosaccharide, 0.2 to 0.5 kg of ginseng tissue culture adventitious root, and the balance of water. The total volume is 1000L, and the total volume is 1000L. The lactase is added to carry out lactose removal treatment, so that the lactose content in the beverage is reduced; by adding cellulase for treatment, macromolecular cellulose and hemicellulose in the beverage are reduced, by adding collagen, chitosan oligosaccharide and the like, the heat stability of the beverage is well improved, and by adding other raw materials, the beverage is rich and balanced in nutrition, easy to digest and absorb and wide in application range.

Sterile filtered liquid lactase composition comprising a lactase, preferably a neutral or acidic lactase, an anion selected from malate, tartrate, citrate, gluconate and / or EDTA and a cation selected from sodium and potassium. Preferably, the composition further comprises a polyol. Addition of the said anions to lactase improves filterability by reducing pressure in a filtration system. Preferably the filtration forms part of an in-line filtration system in the production of a dairy product.

The invention relates to a sunflower seed protein-containing dairy product for relieving mood as well as a preparation method and application thereof. The dairy product is prepared from the following raw materials: sunflower seed protein powder, sunflower seed sauce, milk and lactase. The dairy product contains sunflower seed protein and milk protein at the same time, is supplemented with sunflower seed sauce and lactase, and is rich in nutrition. Wherein the sunflower seed protein, the sunflower seed sauce and the milk protein are matched with one another, an excellent synergistic promotion effect is achieved in the aspect of relieving emotion pressure, meanwhile, the sunflower seed protein and casein and whey protein in milk can synergistically emulsify grease components in the sunflower seed sauce, the floating oil phenomenon in a dairy product is reduced, and the stability of the product is improved; and the sunflower seed sauce and the milk can cover astringent taste generated by sunflower seed protein, and grease in the sunflower seed sauce can lubricate the oral cavity, so that the taste and the preference degree of the product are comprehensively improved. Wherein the lactase can hydrolyze lactose in the milk into monosaccharide, so that the taste and the preference degree of the product are further improved.

The invention relates to the technical field of dairy product processing, and particularly discloses a production process and device of camel milk slices. The production process of the camel milk slice comprises the following steps: sterilizing camel raw milk, cooling to 1-4 DEG C, and uniformly mixing with lactase to obtain pretreated camel milk; centrifuging the pretreated camel milk to remove impurities to obtain purified camel milk; heating the purified camel milk to 8-10 DEG C, centrifuging at a high rotating speed under ultrasonic waves, and filtering with a filter membrane to obtain filtered milk liquid; concentrating the filtered milk liquid under the conditions that the temperature is less than or equal to 40 DEG C and the vacuum degree is-90 to-100 kPa until the solid content is 45 to 50 percent, so as to obtain concentrated milk liquid; adding micro-capsule bifidobacteria into the concentrated milk liquid, performing spray drying to obtain camel milk powder, uniformly mixing the camel milk powder with hydroxypropyl methylcellulose, performing tabletting, spraying whey protein-vitamin E composite liquid, and performing curing to obtain a coating layer to obtain the camel milk tablets. The camel milk powder viscosity and the surface roughness of the semi-finished product of the milk tablet can be reduced, and the adhesive force of the coating layer is improved.

The invention belongs to the technical field of genetic engineering, and relates to high-temperature-resistant lactase, application thereof and a method for synthesizing galactooligosaccharide by a one-pot method. The core amino acid sequence of the lactase GAL-Sup is as shown in SEQ ID NO: 1, and the lactase gene with significantly improved temperature stability and expression level is obtained through artificial directed evolution. In the GOS synthesis process of a one-pot method, the GAL-Sup lactase shows extremely high thermal stability in a lactose solution with the substrate concentration of 70%, the tolerable temperature reaches up to 80 DEG C, and the reaction rate is greatly increased. After 500U of enzyme liquid is added into a lactase solution, reaction is carried out at 80 DEG C for 15-24 hours, lactose can be efficiently converted into galactooligosaccharide, and the requirement of high-concentration syrup production is met. The lactase provided by the invention not only improves the thermal stability and activity of the enzyme, but also provides an efficient way for industrial production of galactooligosaccharide.

The invention discloses a preparation method of zero-lactose yoghurt fermented milk for infants, which specifically comprises the following steps: firstly, performing high-temperature sterilization on raw milk, then cooling, and adding lactase Nola Fit 5500 before fermentation to perform pre-hydrolysis of lactose so as to ensure zero lactose of the product from the source. Then, compound probiotics composed of bifidobacterium animalis subsp. Lactis HN019, lactobacillus mucus fermentation CECT5716, lactobacillus rhamnosus HN001 and bifidobacterium breve M-16V are added, low-temperature slow fermentation is carried out for 15 hours at the temperature of 41 + / -1 DEG C, and no exogenous sugar is added in the whole process. According to the process, nutritional ingredients are reserved to the maximum extent through mild fermentation, formation of natural flavor is promoted, and the obtained product is safe, nutritional and easy to digest and can effectively improve intestinal health of infants and reduce the risk of digestion discomfort.

The invention relates to the field of functional food, and discloses bioactive iron blood-enriching milk powder which comprises the following components: whole milk powder, skim milk powder, desalted whey powder, isomaltooligosacharide, Chinese yam powder, milk mineral salt, longan powder, Chinese wolfberry fruit powder, lactase, taurine, plant lactobacillus SG-5, compound lactic acid bacteria powder, mineral substances, ferriheme and vitamins. According to the invention, natural components rich in various bioactive substances, such as the Chinese yam powder, the longan powder and the Chinese wolfberry fruit powder, are introduced, and bioactive iron supplements, such as the ferric sodium ethylene diamine tetraacetate and the ferriheme, and mineral substances, such as calcium carbonate and zinc oxide, are combined; the technical effects of remarkably improving the iron element absorption efficiency, reducing gastrointestinal tract stimulation and providing various health benefits are achieved. The problems of low absorption efficiency or large side effects easily caused by a single iron source (such as an inorganic iron supplement) in the prior art are solved.

A method for manufacturing lactase enzyme infused chocolate consists of specific ordered steps wherein enzyme is infused toward the end of the tempering phase to preserve lactase's active enzymatic properties and the chocolate's flavor profile while addressing lactose sensitivity.

The invention relates to the technical field of puree food, in particular to infant yoghurt puree and a preparation method thereof. The fruit paste is prepared by the method. The method comprises the following steps: weighing required amounts of raw material components including raw milk, a leavening agent, an enzyme preparation and thickening fruits; the leavening agent comprises a heterotrophic fermentation strain and a bifidobacterium fermentation strain; the enzyme preparation comprises esterifying enzyme and lactase; the method comprises the following steps: firstly, concentrating raw milk by adopting an RO membrane, and then carrying out degassing treatment, first homogenization treatment and first sterilization treatment on the raw milk; adding a leavening agent and an enzyme preparation into the raw milk subjected to the first sterilization treatment, and performing fermentation and enzymolysis treatment to obtain fermented milk; carrying out shearing and refining treatment on fermented milk, adding the pretreated thickened fruits, uniformly mixing, and carrying out second homogenization treatment to obtain a homogenized material liquid; and canning the homogenized material liquid and carrying out second sterilization treatment to obtain a fruit paste product. The fermentation time can be shortened, the taste and smell of the product are improved, and the shelf life stability of the product is improved.

The present invention relates to new improved peptide or dimeric peptides exhibiting beta- galactosidase enzyme activity as well as improved methods for reducing the lactose content in compositions, such as dairy products.

The invention discloses low-fat zero-lactose normal-temperature fermented single cream as well as a preparation method and application thereof. The invention provides low-fat zero-lactose normal-temperature fermented single cream which comprises the following raw materials in percentage by mass: an emulsifier, a stabilizer, a leavening agent, lactase, 60-85% of casein liquid and 15-40% of single cream. The fat content of the low-fat zero-lactose normal-temperature fermented single cream is 10-15%, and the protein content of the low-fat zero-lactose normal-temperature fermented single cream is 4-6%. The percentage refers to the mass percentage in the low-fat zero-lactose normal-temperature fermented single cream. The fermented single cream disclosed by the invention has the characteristics of low fat content, zero lactose and normal-temperature storage, meets market requirements, is suitable for large-scale production, and can partially replace high-fat single cream in foods to prepare foods such as cakes, cream thick soup and dipping sauce. The food has the advantages of being low in fat, healthy, fragrant but not greasy and stable in taste, and can meet the requirements of consumers pursuing health and consumers intolerant to lactose.

The present application relates to the technical field of dairy product processing, and specifically discloses a production process and device for camel milk tablets. The production process of camel milk tablets includes the following steps: after sterilizing camel raw milk, cooling it to 1-4°C, mixing it with lactase, and obtaining pretreated camel milk; centrifuging the pretreated camel milk to remove impurities to obtain purified camel milk; heating the purified camel milk to 8-10°C, centrifuging it at high speed and ultrasound, filtering it through a membrane to obtain filtered milk; concentrating the filtered milk to a solid content of 45%-50% at a temperature of ≤40°C and a vacuum degree of 90-100kPa to obtain concentrated milk; adding microencapsulated bifidobacteria to the concentrated milk, spray drying it to obtain camel milk powder, mixing the camel milk powder with hydroxypropyl methylcellulose, and then pressing it into tablets, spraying a whey protein-vitamin E compound solution, and solidifying it into a coating layer to obtain camel milk tablets. The present application can reduce the viscosity of camel milk powder and the surface roughness of semi-finished milk tablets, and improve the adhesion of the coating layer.

The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, and a lactase enzyme.

The present invention relates to a method of producing a lactose-reduced heat-treated milk-based product which comprises treatment of a milk-based substrate with a lactase and performing a heat treatment.

The invention discloses zero-lactose formula goat milk powder for pets and a preparation method of the zero-lactose formula goat milk powder, and relates to the technical field of preparation of goat milk powder. Comprising the following raw materials: raw goat milk, lactase L3000, sodium citrate, low-sensitivity whey protein, medium-chain triglyceride, fructo-oligosaccharide, galactooligosaccharide, modified sodium caseinate, modified chicken flavor peptide, composite minerals, composite vitamins, trehalose, sodium ascorbate, microcrystalline cellulose and polyglycerol fatty acid ester. According to the invention, the modified chicken flavor peptide is added, the chitosan oligosaccharide and gamma-aminobutyric acid modified chicken flavor peptide in the modified chicken flavor peptide realize long-acting retention of natural chicken flavor by virtue of a double-layer coating structure, the flavor is prevented from being oxidized and losing aroma during processing and storage, and the ingestion willingness of pets is remarkably improved; the chitosan oligosaccharide can adjust the balance of intestinal flora of the pet, and the gamma-aminobutyric acid can relieve the stress reaction of the pet during ingestion, so that the feed additive is suitable for weaned or food-changing pets, and achieves triple effects of aroma enhancement, intestine protection and relieving.

The invention belongs to the technical field of enzyme engineering, and particularly relates to a heat-resistant lactase mutant and application thereof in galactooligosaccharide synthesis. In order to overcome the defects that lactase for GOS synthesis in the prior art is insufficient in heat resistance and cannot efficiently catalyze under the conditions of high temperature and high substrate concentration, the invention provides a lactase mutant BglSS obtained through rational design, and the amino acid sequence is as shown in SEQ ID NO: 3. The mutant keeps high catalytic activity, the thermal stability is remarkably improved, GOS synthesis can be stably catalyzed for a long time under the conditions of 65-70 DEG C and 600-800 g / L high-concentration lactose, the reaction time is remarkably shortened, the production efficiency is improved, and the energy consumption and the production cost are reduced.

The invention relates to the field of dairy products, in particular to high-protein high-calcium yoghourt and a preparation method thereof. The invention provides a preparation method of high-protein high-calcium yoghurt, which comprises the following steps: 1) performing nanofiltration concentration on skimmed milk according to a concentration ratio of 1.6-2 to obtain concentrated milk; 2) mixing the concentrated milk and the single cream to obtain a mixture; and (3) inoculating a fermentation strain YO-MIX M01 and lactase into the mixture, and fermenting to obtain the high-protein and high-calcium yoghourt. The high-protein high-calcium yoghurt with the protein content of 5.5-6.3 wt%, the calcium content of 180-220 mg / 100 g and stable acidity can be prepared by a method of combining a formula and a process under the condition of not additionally adding any protein concentrate and calcium fortifying raw materials.

The invention belongs to the technical field of dairy product processing, and particularly relates to milk fat globule membrane milk protein powder rich in phospholipid as well as a preparation method and application of the milk fat globule membrane milk protein powder. The preparation method of the milk fat globule membrane milk protein powder comprises the following steps: adding chymosin into sweet casein to remove casein so as to obtain casein whey; then sequentially adding whey protein hydrolase and lactase into the casein whey; carrying out ultrafiltration treatment on the hydrolyzed liquid, carrying out percolation treatment on the obtained filtrate, collecting percolate, and drying to obtain a milk fat globule membrane coarse material; and performing CO2 supercritical fluid extraction on the milk fat globule membrane coarse material to obtain the milk fat globule membrane. The phospholipid-rich milk fat globule membrane milk protein powder prepared by the method can be developed into high-polarity lipid food, and especially provides a scientific basis for infant formula milk powder, middle-aged and elderly nutritional food and special functional food.

The invention relates to the technical field of fermented dairy products, and discloses a fermented animal and plant double-protein aerated mousse and a preparation method thereof, and the aerated mousse is prepared from the following raw materials by weight: 300-700 parts of animal milk; 100 to 500 parts of plant milk; 40 to 100 parts of a sweetening agent; 100 to 200 parts of single cream; the compound thickening emulsifier is prepared from gelatin, agar, locust bean gum and lactic acid glycerol fatty acid ester according to the weight ratio of (10 to 25): (1 to 5): (2 to 8): (2 to 10); the fermentation agent is 150 to 250 U / T, and the fermentation agent comprises streptococcus salivarius subsp. Thermophilus, lactobacillus delbrueckii subsp. Bulgaricus, lactobacillus plantarum and lactococcus lactis subsp. Cremoris; the compound biological enzyme comprises lipase, glutamine transaminase and lactase. The aerated fermented milk which is fluffy, smooth and soft in texture is obtained, the obtained aerated fermented milk contains high viable count, the tissue state is stable within the shelf life, no gas overflows, and the aerated fermented milk has the sour and sweet taste of the fermented milk and the soft mousse cake taste.

The present disclosure relates generally to flavor-modifying compositions and their use in various comestible products, such as food products, beverage products, nutritional products, including dairy products. In some embodiments, the flavor-modifying compositions include lactase. In some embodiments, the flavor-modifying compositions include one or more sweetness enhancers. In some embodiments, the flavor-modifying compositions also include one or more flavorings, such as sweeteners, including, but not limited to, sugars, high-intensity sweeteners, or combinations thereof. In some aspects, the disclosure provides the use of such flavor-modifying compositions in various comestible compositions. Such comestible compositions include various additional components, such as animal proteins (for example, dairy proteins), non-animal proteins, and the like. Such comestible compositions can be packaged as or included in food products, beverage products, or animal feed products. In some embodiments, such products are dairy products, such as dairy-based beverages, yogurt, cheese, condensed milk, evaporated milk, powdered milk, infant formula, buttermilk, kefir, cream, creamer, custard, ice cream, gelato, frozen custard, frozen custard, cottage cheese, and the like.