411 results about "Lactase" patented technology

The invention provides compositions and methods for treating pancreatic enzyme insufficiency, such as the pancreatic enzyme insufficiency associated with cystic fibrosis. The invention also provides compositions comprising lipase from Candida cylindracea, alone or in combination with amylase or amyloglucosidase, protease and/or lactase. Furthermore, the invention discloses methods for treating pancreatic enzyme insufficiency comprising administering compositions to patients in need thereof.

A concentrate, system and low-temperature process for preparing a shelf-stable milk concentrate that does not require ultra-high temperature thermal processing for control of the microbiology of the product is disclosed herein. The method preferably incorporates aseptic technology and the enzymatic reduction of lactose to control water activity. The method preferably includes the enzymatic conversion of the lactose in the milk to its component sugars glucose and galactose, which preferably changes the colligative properties of the concentrate, decreases the amount of free water, and reduces the osmolarity.

This invention relates to a process for producing a lactose-free milk which does not confer a sweet taste to the milk normally resulting from the hydrolysis of lactose into monosaccharides. The process comprises the step of reducing the lactose content of the milk to about 3% prior to hydrolysis with lactase. When the milk is skimmed milk, the protein content may be increased to about 3.8-4.0% or greater, which further improves the organoleptic properties of the milk. Milk so processed and dairy products derived therefrom are also disclosed and claimed.

The invention discloses a composite plant enzyme containing probiotics and an application of the composite plant enzyme. The composite plant enzyme comprises amylase, lipase, protease, cellulase, beta-dextranase, xylanase and lactase. The composite plant enzyme is obtained by discontinuously feeding materials and fermenting for a plurality of periods, selecting a plurality of types of fruits and vegetables, and edible and medical plants as fermentation substrates and taking a plurality of types of probiotics/yeasts as fermentation inoculation substances through a plurality of grades of deep fermentation. The composite plant enzyme contains seven enzymes needed by a human body at the same time so that the plant enzyme has the synergistic effects of promoting in-vivo metabolism and decomposing toxic substances; the plant enzyme contains a high-activity compound enzyme and has a wide acting condition, good adaptability, and good stability, acid-base resistance and high-temperature resistance; the plant enzyme can effectively and rapidly improve the biochemical reaction speed and can be used as a raw material to be applied to foods and chemicals for daily use.

The milk powder is prepared with the materials including: fresh milk or milk powder, defatted milk powder or defatted milk, lactase, desalted whey powder, whey protein powder and/or soybean protein powder, vegetable oil, phospholipid, oligose, honey, calcium lactase, CPP, wolfberry fruit, vitamins and minerals. The product may avoid lactose intolerance, has the effects of resisting fatigue, resisting senility, raising memory and improving gastrointestinal tract function, and has the advantages of no cane sugar, high calcium content and low lactose content.

The nutritious powder with low blood sugar creating index is prepared with fresh milk, no-sugar whole fat soybean powder, concentrated soybean protein, puffed lotus seed powder, isomaltose, fructose, selenium-rich yeast, resistant starch and soluble diet fiber, and through preparing materials, adding lactase to hydrolyze lactose, mixing materials, sterilizing, concentrating, spray drying, cooling and sieving. The nutritious powder has rich nutrients and low blood sugar creating index, contains diet fiber and organic selenium, and may be utilized easily by probiotics in human body to improve intestinal tract micro environment.

The invention discloses a brown lactic acid bacteria drink and a preparation method thereof. The preparation method comprises the following steps: (1) uniformly mixing a raw material A to obtain a mixed liquid A and standing the mixed liquid A for 1-10h under the temperature condition of 4-40 DEG C to obtain a sizing agent A, wherein the raw material A comprises 8%-16% of milk powder, 0.02%-0.2% of lactase and water; (2) carrying out maillard reaction on the sizing agent A, cooling, uniformly mixing with a lactic acid bacteria starter, fermenting, turning over matters in a vat, homogenizing and cooling to obtain a fermented milk-based material; and (3) mixing an uniformly mixed additive B and the fermented milk-based material in the step (2) to obtain a mixed liquid B, adjusting the acidity and homogenizing so as to obtain the drink, wherein the additive B comprises an emulgator, a stabilizer and water. The preparation method is simple, the fermentation time is shortened, reducing sugar or pigment is not additionally added, and the prepared brown lactic acid bacteria drink is low in sugar content, and has good stability in shelf life.

The invention discloses a preparation method for a low-lactose fermented dairy product. The preparation method has two modes; in one of the modes, lactase is added into milk and ferment is inoculated at the same time, so that the low-lactose fermented dairy product is prepared; in the other mode, lactase is first added into fresh milk, so that lactose is hydrolyzed into glucose and galactose, and ferment is then inoculated, so that the fermented dairy product is prepared. The low-lactose fermented dairy product prepared by the preparation method not only has the characteristics of low lactose content and high viable count, but also has the specific flavor and taste of fermented milk, the change of acidity is little in the process of later storage, and the taste is good. The preparation method is applicable to the preparation of low-lactose fermented dairy products.

A preblend for making lactase tablets is prepared containing about 1-99% (preferably about 200-60%) by weight lactase and about 1-99% (preferably about 40-80%) by weight microcrystalline cellulose. Lactase used in the preblend may be in combination with up to about 4 parts (preferably about 0.5-2 parts) by weight cutting agent such as sugars, starches, cellulose, and inorganic salts for each part by weight lactase. About 0.5-4% by weight lubricant such as magnesium stearate may be present in the preblend. A preferred preblend contains about 9.6 weight percent lactase and about 90 weight percent microcrystalline cellulose, or about 2000 to about 9000 FCC lactase units and from about 40 to about 80 weight percent microcrystalline cellulose. Another preferred preblend contains about 9.6 weight percent lactase, about 30.0 weight percent microcrystalline cellulose and about 59.4 weight percent mannitol. Each preblend may also contain magnesium stearate. A preferred lactase is from Aspergillus oryzae and the microcrystalline cellulose preferably has an average particle size of about 10-200 μm.

The invention relates to construction of a heat-resistant beta-galactosidase mutant. When the heat-resistant beta-galactosidase (BgaB) mutant (BgaB-F341T) provided by the invention is used for a lactose hydrolysis process to produce low-lactose products, the inhibition action of the hydrolysis products to the hydrolytic activity of the enzyme can be effectively removed, so that the hydrolysis reaction is thoroughly carried out and the hydrolysis efficiency is improved; and when the heat-resistant beta-galactosidase (BgaB) mutant (BgaB-F341T) is used to replace medium-temperature lactase, the low-temperature hydrolysis process of low-lactose milk can be innovated. The hydrolysis temperature can be set at 55-60 DEG C, at the temperature, not only is the hydrolysis reaction speed high, but also common impure bacteria in the milk has stopped growing, therefore the product hygiene and quality problems caused by impure bacterial contamination can be effectively controlled; and in addition, by the high-temperature hydrolysis process using the heat-resistant lactase, the lactose hydrolysis and pasteurization processes can be combined, not only is the production cycle shortened, but also the energy consumption is reduced by taking full use of the waste heat from the pasteurization process, thus significantly saving production cost.

The invention relates to a low-lactose liquid milk product containing fish oil and a production method thereof. The low-lactose liquid milk product containing fish oil is prepared from the following materials in parts by weight: 700.0-999.74 parts of cow milk, 0.1-12 parts of fish oil, 0-30 parts of oligosaccharide, 0-100 parts of dietary fiber, 0-3 parts of nutrients, 0.05-5 parts of lactase, 0-10 parts of an emulsifier, 0-5 parts of a thickener, 0-1 parts of an acidity regulator, 0.01-1 part of an antioxidant, 0-5 parts of edible essence, and the balance of pure water. According to the fish oil-containing low-lactose liquid milk product and the production method thereof, the stability problem of the fish oil in the liquid milk product is successfully solved by reasonably screening the proportion of various components, and the product taste and the content of the nutrients are stable within a shelf life. The high nutritional value of the product can satisfy the nutritional needs of the children, the youngsters, the office workers and the middle aged and elderly people, so the low-lactose liquid milk product containing fish oil has a strong market prospect of sale.

The invention discloses a non-lactose lactic acid bacteria beverage and method for preparing the beverage. The method for preparing the beverage comprises the steps of 1) mixing 8%-16% of milk powder (fat<=1.5% and 28%-35% of protein) and 0.01%-0.2% of lactase with water, standing for 2-10h at the temperature of 4-10 DEG C, and obtaining reconstituted milk; 2) conducting heat preservation on the reconstituted milk for 1.5-2.5h at the temperature of 90-95 DEG C, evenly mixing the reconstituted milk with lactic acid bacteria, conducting fermentation for 60-120h, conducting cylinder reversing, homogenizing and cooling, and obtaining an acidified milk base stock, wherein the lactic acid bacteria comprises lactobacillus paracasei, and the additive amount of the lactobacillus paracasei is 1-6*106cfu/mL per milliliter of the reconstituted milk ; 3) conducting sterilization on aqueous solutions of sweet substances without the lactose, cooling the aqueous solutions to the temperature of 10-30 DEG C, mixing the aqueous solutions with the acidified milk base stock, and conducting acidifying and homogenizing. The non-lactose lactic acid bacteria beverage does not contain the lactose, and is sweet and sour, tasty and good in stability, texture, taste, special flavor and the like.

The invention belongs to the processing field of milk products and particularly relates to fat-reduced, low-lactose and high-calcium milk and a preparation method of the fat-reduced, low-lactose and high-calcium milk. The milk is prepared from fat-reduced and low-lactose milk, milk mineral salts, a calcium absorption accelerant, an emulsifying agent, inulin and lactase. The preparation comprises the steps of raw material preparation, material dissolving and after-treatment. The milk has no calcium precipitate, is smooth in taste and is mellow and rich; by particularly adding a dietary fiber, namely the inulin, the intestinal tract movement of middle and aged people can be accelerated, and body burdens can be alleviated; by degrading the lactose in cow milk into micromolecular galactose and glucose which are beneficially digested and absorbed, problems caused by lactose intolerance are avoided; meanwhile, vitamins and mineral substances which are necessary nutrient elements of the middle and aged people are added into raw milk of which the lactose is degraded, so as to process and prepare a required food suitable for the middle and aged people.

The present invention relates to a preparation process of milky essence. Natural butter as main material is prepared into the milky essence through diluting with water, stirring to emulsify, pasteurizing, cooling, enzymolysis, killing enzyme and concentrating. The preparation process features the enzymolysis with composite enzyme preparation comprising lipase as main component as well as one or several of proteinase, grape oxidase, hydrogen peroxidase and lactase and in the added amount of 0.2-10 wt% of main material, at 35-55 deg.c for 4-16 hr. The milky essence of the present invention has natural and mild fragrance and obviously improved quality compared with traditional product, and is used as ideal natural food additive.

The invention relates to the field of milk products, in particular to a formulated acidic low-lactose liquid milk product and a producing method thereof. The formulated acidic low-lactose liquid milk product contains the following raw materials by weight percent: 30 to 98.9 percent of milk, 0.31 to 1 percent of stabilizing agent, 0.3 to 0.6 percent of acidity regulator, and 0.01 to 0.1 percent oflactase of aspergillus oryzae, wherein the stabilizing agent comprises thickener and/or emulsifier, and the thickener comprises larger than or equal to 0.3 percent of low-viscosity sodium carboxymethyl cellulose by weight percent. The invention overcomes the limitation in the prior art that only neutral low-lactose milk can be produced, creatively adopts the lactase of aspergillus oryzae, provides acidic low-lactose liquid milk beverage and flavoured milk, and ensures the situation that the people suffering from lactose intolerance can drink the products becomes feasible.

The invention provides a formula for secondarily preparing yoghourt with high-index base stock. The formula comprises the following components by weight part: 80-100 parts of milk, 0-15 parts of white granulated sugar, 0-5 parts of single cream, 0-5 parts of concentrated whey protein, first fermentation culture, secondary fermentation culture, 0-0.5 part of stable thickening emulgator, nutrient supplement, glutamine transaminase, lactase and chymosin. The formula has the beneficial effects that the fermentation base stock is uniformly produced, the products in different forms are variously produced, the formula is conveniently sold in catering terminal, the formula can meet the requirements of various clients and much more yoghourt need not be stored.

The invention is about the production method for the immobilized lactase. It includes: (1) prepare the kluyveromyces Fragilis suspension, (2) breaking the cell wall by the enzyme, (3) breaking the cell wall by freeze-thaw, (4) breaking the cell wall by high-pressure homogenizer, (5) preparing the immobilized carrier liquid, (6) preparing the immobilized carrier liquid for lactase, (7) preparing the immobile liquid, (8) immobilization. So the low lactin milk is produced by the immobilized lactase, it can treat it continuously and the enzyme can't run off. So it can decrease the cost.

The invention relates to a low-lactose milk preparation method which comprises the following steps: (1) mechanical impurities of raw milk are removed by milk purification technique; (2) raw milk after purification is sterilized at ultra-temperature or pasteurized and then cooled to temperature below 8 DEG C; (3) milk compound is prepared; (4) the prepared milk compound is sterilized at ultra-temperature or pasteurized and cooled; (5) lactase preparation is added under aseptic condition; (6) the milk is bottled sterilely. The milk compound in step (3) also comprises: 0.1-10 wt parts of dietary fiber for increasing the health care function of the milk and further comprises essence less than 2 parts by wt. The method of the invention overcomes the shortcoming of low lactose hydrolysis rate of the prior technique. The product prepared by the method of the invention has good stability, and is particularly suitable for people with severe lactose intolerance symptom. The invention is also added with dietary fiber in the formula.