79 results about "Lactase" patented technology

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 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 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.

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 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 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 application discloses a preparation method of low-fat and low-lactose buffalo milk protein base, and relates to the technical field of milk product processing. The preparation method comprises the following steps: (1) taking buffalo raw milk, preheating the buffalo raw milk, performing defatting treatment on the preheated buffalo raw milk by using a membrane, performing pasteurization, and cooling to obtain defatted milk; (2) adding Nurica lactase to the defatted milk, performing hydrolysis, killing the enzyme, and cooling to obtain first hydrolysis material; (3) adding Bonlacta lactase to the first hydrolysis material, performing hydrolysis, killing the enzyme, and cooling to obtain second hydrolysis material; (4) adding glucose oxidase to the second hydrolysis material, performing hydrolysis, killing the enzyme, cooling to room temperature, adding rice extract, uniformly mixing, sterilizing, and performing spray drying to obtain the buffalo milk protein base. The prepared buffalo milk protein base is low in browning degree, slightly sweet, low in fat and low in lactose.

The invention belongs to the technical field of preparation of galactitol, and particularly relates to a method for preparing galactitol by taking lactose as a raw material. Comprising the following steps: S1, preparation of an adsorption column: preparing phenylboronic acid polymer microspheres and packing the microspheres into a column to obtain the adsorption column; s2, enzymolysis: carrying out enzymolysis on the lactose solution through lactase to obtain enzymatic hydrolysate; s3, monosaccharide separation: filtering the enzymatic hydrolysate, adjusting the pH value to be alkaline, passing through an adsorption column to obtain a glucose-rich solution, and enabling an eluent to flow through the adsorption column to obtain a galactose-rich solution; and S4, hydrogenation: carrying out ion exchange, concentration, hydrogenation, decoloration, ion exchange, concentration and crystallization on the galactose pregnant solution to obtain galactitol. According to the invention, galactose with a cis-vicinal diol structure can be adsorbed by the phenylboronic acid polymer carrier, so that glucose and galactose which are difficult to separate by chromatographic separation are separated, and a production process for preparing galactitol by taking lactose as a raw material is realized.

The invention relates to the technical field of microorganisms, in particular to lactobacillus brevis X4-4 and application of the lactobacillus brevis X4-4 in fermentation. The preservation number of the lactobacillus brevis X4-4 provided by the invention is CGMCC (China General Microbiological Culture Collection Center) No. 31284. The activity of pyruvate dehydrogenase, malic acid-lactase, N-acetyltransferase and acid protease of the strain is remarkably higher than that of existing common lactobacillus, malic acid and protein in food raw materials can be efficiently utilized, and beneficial products can be generated. The lactobacillus brevis X4-4 has the specific advantages that 1) the lactobacillus brevis X4-4 can survive in a large quantity in an environment with relatively low pH (Potential of Hydrogen); (2) malic acid is converted into lactic acid which participates in pyruvic acid metabolism and arginine synthesis, so that the irritative sour feeling of the raw materials is reduced; (3) protein can be hydrolyzed into small molecule peptide under an acidic condition, so that the utilization rate of the protein is increased; and 4) the method can be used for single fruit raw materials or high-protein raw materials, and can also be used for fruit and protein composite raw materials.

The invention discloses lactose-free brown flavored fermented milk and a preparation method thereof. The zero-lactose brown flavored fermented milk comprises a leavening agent and a fermented milk base material, wherein the fermented milk base material comprises the following raw materials in parts by weight: 800-950 parts of raw milk, 0.4-0.6 part of lactase, 15-30 parts of glucose, 20-45 parts of sweet substances, 1-10 parts of a stabilizer and 1-10 parts of lactoprotein. The lactose in the raw milk is subjected to enzymolysis, browning and fermentation to obtain the lactose-free brown flavored fermented milk which is zero in lactose content, uniform in color and luster, light brown to brown and empyreumatique in flavor, so that a high-added-value dairy product with unique sensory experience and health is provided for the market; good industrialization prospects and market competitiveness are realized.

A method for producing a substitute food product, such as a dairy product, such as cheese or yoghurt, a substitute egg product, a meat substitute, or a seafood substitute, using an enzyme, such as lactase. The enzyme may be at least partially denatured, or may be present in an amount of 3 g / 100 g protein. The substitute food can also be a substitute meat product or a substitute seafood product.

This invention discloses a sterile, high-pressure, high-speed rotary process for breaking down goat milk into smaller molecules, belonging to the field of food processing technology. The process includes the following steps: after pretreatment, pasteurization, and homogenization, the goat milk undergoes ultra-high pressure homogenization. A homogenizing valve cutting component passes through the milk at high pressure and high flow rate, breaking down large molecules into smaller molecules. Hydrophobically modified xanthan gum-gellan gum-chitosan composite lactase microcapsules are prepared and added to the small-molecule goat milk at a mass ratio of 4‰-6‰ for enzymatic hydrolysis. The mixture is then filtered to obtain sterile, low-lactose, small-molecule goat milk. Ultra-high pressure homogenization achieves the downsizing of goat milk, improving its digestibility and absorption. The composite microcapsule encapsulation of lactase enables efficient lactose hydrolysis. Hydrophobic modification of xanthan gum enhances the encapsulation efficiency and operational stability of the microcapsules. This invention provides a continuous and sterile process, ensuring adequate aseptic protection. The resulting product combines easy absorption due to its small molecular size with low lactose content, making it suitable for lactose-intolerant individuals and those with weak digestive systems.

The application discloses a kind of 7 kinds of composition containing probiotic and its preparation method of drinkable yoghurt, belong to microbial fermentation technical field.Composition includes the combination of 2 kinds of lactic acid bacteria and 7 kinds of probiotic, lactic acid bacteria is the combination of lactococcus lactis subsp cremoris and lactococcus lactis subsp lactis;Probiotic is the combination of lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium lactis, lactobacillus acidophilus, paracasei, lactobacillus rhamnosus and bifidobacterium infantis.The composition can provide the required probiotic for children, young people, old people respectively, and in the new preparation method developed additionally, through the combination of lactic acid bacteria and probiotic, lactase pretreatment and two-step inoculation fermentation process in fermentation stage, twice post-ripening process can effectively guarantee the acidity of composition fermentation moderate, improve the stability of composition system and taste.The overall additive of the obtained product is zero addition and the flavor is excellent and high stability.

The invention relates to the technical field of lactose hydrolysis, in particular to a zero-lactose bovine colostrum lactase enzymolysis method suitable for lactose intolerant people. A zero-lactose bovine coloctrum lactase enzymolysis method suitable for lactose intolerant people comprises the following steps: adding lactase into cow milk, and carrying out hydrolysis reaction on lactose in bovine coloctrum to enable the hydrolysis rate of the lactose in the bovine coloctrum to be 100%, so as to obtain a zero-lactose emulsion; in the hydrolysis reaction process, the reaction temperature is 45-50 DEG C; the reaction time is 0.5 to 5 hours; the invention discloses a zero-lactose bovine colostrum lactase enzymolysis method suitable for lactose intolerant people, which improves the lactose hydrolysis efficiency by optimizing the lactase addition amount and reaction conditions without high-temperature heating, so that the lactose hydrolysis rate in the lactose hydrolysis process can reach 100% within a short time, and the lactose hydrolysis rate can reach 100% within a short period of time. Meanwhile, active ingredients in the bovine coloctrum are reserved to the maximum extent, and the hydrolyzed cow milk initially meets the market requirements of lactose-free dairy products.

The application relates to the field of agricultural biotechnology, and particularly relates to the application of lactase DT1 in degrading lactose, the application of lactose with harm into prebiotics, and the improvement of the nutritional value of milk. The lactase in the application degrades lactose in milk to generate glucose and galactose, and a transglycosylation reaction occurs to generate galacto-oligosaccharide. The content of lactose is reduced from 45 g / L to 13 g / L, and the degradation rate is more than 70%; meanwhile, more than 14 g / L of galacto-oligosaccharide with prebiotic activity is generated. Compared with common lactase, the lactase DT1 with high transglycosylation activity can not only reduce the content of lactose in milk, but also greatly reduce the content of glucose and galactose, and a large amount of galacto-oligosaccharide can be generated.