6 results about "Lactase" patented technology

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.

This invention provides a method for preparing low-fat lactose-free milk, belonging to the field of dairy product technology. Based on raw milk, the method involves centrifuging to obtain low-fat milk, adding lactase (produced through aerobic fermentation using Aspergillus oryzae CICC 40228 and Kluyveromyces lactis BNCC 186193 and then immobilizing it) for enzymatic hydrolysis. The milk is then subjected to vacuum degassing, VTIS instantaneous sterilization, and two-stage homogenization to obtain low-fat lactose-free milk. The immobilized lactase prepared by the combined microbial fermentation has high activity and good compatibility, enabling deep lactose hydrolysis without introducing undesirable flavors. Vacuum degassing removes gases and trace amounts of off-flavors from the milk base and prevents oxidative denaturation. VTIS instantaneous sterilization achieves commercial sterility while maximizing the preservation of milk nutrients and natural flavor. Two-stage homogenization optimizes the low-fat milk colloidal dispersion system through the synergistic effect of high-pressure crushing and low-pressure stabilization, solving the problems of fat floating and protein precipitation.

This invention provides a strain of *Bacillus coagulans* derived from the deep sea of ​​the South China Sea and its applications. The *Bacillus coagulans* strain was deposited on February 28, 2024, at the Guangdong Provincial Microbial Culture Collection Center (GDMCC), located in Guangzhou, with accession number GDMCC No: 64379. The *Bacillus coagulans* strain of this invention exhibits low-temperature delayed growth characteristics, is easy to culture, and can produce spores even at low temperatures in seawater. It also demonstrates strong thermostability. Furthermore, it produces highly active lactase and protease, and the prepared probiotic powder exhibits strong storage stability.

A dairy product and a preparation method therefor. The method comprises: subjecting raw milk to fat separation and membrane filtration separation to obtain cream, a filtration membrane concentrate, and a permeate; subjecting the permeate to freeze concentration and decanter centrifugation to obtain water, a concentrated lactose solution, and concentrated skim milk; subjecting the water, the concentrated lactose solution, and a lactase to enzymatic hydrolysis to obtain a lactose-free solution; subjecting the cream, the filtration membrane concentrate, and the concentrated skim milk to an ultra-high temperature sterilization to obtain a first sterilized product; and subjecting the first sterilized product and the lactose-free solution to a first mixing treatment to obtain the dairy product. The method can effectively reduce the Maillard reaction, maximizes the retention of natural color and nutritional components derived from milk, and enhances the nutritional value, flavor, mouthfeel, color, and stability of the product. Furthermore, the method features a high production efficiency and a low cost, making it suitable for industrial-scale production and use.

This invention relates to the field of dairy processing technology, and discloses a low-salt, high-calcium cheese and its preparation method. The cheese uses pasteurized milk as the main raw material, combined with compound edible salt, rennet, specific fermentation strains, potassium citrate, casein phosphopeptide-whey calcium chelate, lactase, and novel functional excipients. The preparation method includes steps such as raw material pretreatment and standardization, fermentation and lactose degradation, curing and cutting, heating and whey removal and salting, molding, pressing and aging stabilization, functional enhancement and quality control. Through innovative process coupling and the introduction of new technologies, the cheese achieves synergistic optimization of low salt, high calcium, sugar-free, and lactose-free properties, while simultaneously improving product functional characteristics and storage stability. This invention solves the technical problems of existing cheeses, such as high salt content, low calcium absorption and utilization rate, lactose residue, poor texture and flavor, limited functionality, and easy deterioration during storage, making it suitable for industrial production and consumption by all population groups.

A method for manufacturing a dairy-derived galacto-oligosaccharide product. In a first aspect of the invention, the method comprises pasteurization, ultrafiltration, nanofiltration, electrodialysis, ion exchange chromatography, evaporation, pH adjustment, enzyme reaction to form galacto-oligosaccharide, enzyme deactivation, additional ultrafiltration, additional ion exchange chromatography, additional evaporation, fractionation chromatography, mixing a portion of the second evaporation concentrate with the fractionation portion, polishing ion exchange chromatography, and yet another evaporation. A second aspect of the invention includes all above steps and further includes an additional evaporation step after the fractionation chromatography step. A third aspect of the invention includes all above steps and, between the mixing step and polishing ion exchange chromatography step, further includes a cooling step, additional enzyme reaction step, additional enzyme deactivation step, additional ultrafiltration, and an additional ion exchange chromatography step. These aspects form differing grades of galacto-oligosaccharide products having different percentages of galacto-oligosaccharide, galactose, and glucose.