18 results about "Lactose intolerant" patented technology

The invention discloses a rice milk coffee beverage and a preparation method thereof, and belongs to the technical field of coffee beverages. The preparation method of the rice milk coffee beverage comprises the following steps: mixing brown rice milk and glutinous rice milk to obtain mixed rice milk; adding a compound enzyme into the mixed rice milk, and carrying out enzymolysis and pre-gelatinization to obtain pre-gelatinized rice milk, wherein the compound enzyme comprises cellulase and amylase; gelatinizing the pre-gelatinized rice milk to obtain gelatinized rice milk; whey protein powder is added into the gelatinized rice milk for hydration, and homogenization treatment is performed to obtain homogenized rice milk; adding compound bacteria into the homogenized rice milk, and fermenting to obtain fermented rice milk, wherein the compound bacteria comprise saccharomycetes and lactic acid bacteria; the fermented rice milk and coffee are mixed to obtain the rice milk coffee beverage. The prepared rice milk coffee beverage can replace milk to improve bitterness and roughness of coffee, people with lactose intolerance can be cared, discomfort caused by lactose intolerance is reduced, and the rice milk coffee beverage has unique flavor.

The invention provides a preparation method of low-GI lactose-free milk. The RO penetrating fluid obtained by the reverse osmosis technology is backfilled into the UF penetrating fluid, so that more salt ions in the UF penetrating fluid are eluted into a final product. The innovative process not only improves the natural nutritional value of the product, but also restores the original taste of the milk as much as possible. In addition, an INF (steam immersion sterilization) process is adopted, so that the taste of the cow milk is reserved to the maximum extent. Therefore, the milk powder is particularly suitable for patients with lactose intolerance, so that the patients can obtain richer nutrition and better taste experience while enjoying the delicious milk. In addition, the product is detected to belong to low-GI food, and people do not need to worry about increase of blood sugar when eating the product.

The invention discloses a multistage nano reaction system for preparing 0-sugar dairy products and a preparation method of the multistage nano reaction system, lactose hydrolase, glucose oxidase and galactose oxidase are fixed on silicon dioxide nano particles through a nano reaction system technology, and an efficient enzyme-nano particle compound is formed. Through a multi-stage enzyme coupling reaction, efficient decomposition of lactose, galactose and glucose is realized, and finally the zero-sugar dairy product is prepared. Wherein the lactose hydrolase firstly decomposes lactose in the dairy product into galactose and glucose; then, glucose oxidase and galactose oxidase act on glucose and galactose respectively to further oxidize and decompose the glucose and the galactose; the process not only removes the sugar in the dairy product, but also increases the nutritional value and taste of the dairy product. The low-sugar and sugar-free milk product not only can meet the requirements of the market on low-sugar and sugar-free milk products, but also can provide healthy choices for diabetics and lactose intolerant people, and promotes the milk product industry to develop towards the low-sugar and healthy direction.

The application provides a soy nut plant cheese produced by using a composite starter and a preparation method and application thereof. The plant cheese prepared by the application is all of plant origin, avoids many environmental, food sensitivity, ethical and religious problems related to dairy products, can be applied to obese, allergic, three-high, vegetarian, lactose-intolerant people while meeting the consumption of ordinary people. The use of probiotic lactic acid bacteria fermentation to construct the basic taste produces a typical lactic acid taste, and the use of enzymes produced by molds to moderately hydrolyze macromolecular proteins and fats can improve the nutritional value, storage and flavor. The synergistic fermentation of composite strains gives the product unique flavor, texture and nutritional probiotic function, and can produce characteristic mold plant-based cheese analogs in line with the taste of Chinese people, and has a consumer-friendly label without addition.

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.

Process for the preparation of a galacto-oligosaccharide preparation, which process comprises the step of contacting a lactulose-containing feed with a beta-galactosidase derived from Papiliotrema terrestris. The resulting galacto-oligosaccharide is acceptable to subjects suffering from GOS-related allergy and subjects having lactose intolerance.

The invention provides a traditional Chinese medicine and probiotic composition for improving constipation and a preparation method thereof. The traditional Chinese medicine and probiotic composition for improving constipation comprises 10-20% of a probiotic composition, 15-25% of a traditional Chinese medicine composition and 55-75% of a carrier, the traditional Chinese medicine composition comprises lily, semen cassiae and mulberry; the probiotic composition is prepared from bifidobacterium breve, lactococcus lactis, lactobacillus acidophilus, lactobacillus plantarum, bifidobacterium bifidum, bifidobacterium longum and lactobacillus rhamnosus. According to the invention, traditional Chinese medicines are combined with various probiotics, and the various probiotics act together to help to recover intestinal microecological balance, promote nutrient absorption and improve lactose intolerance, so that the gastrointestinal function of a human body is comprehensively improved, and the problem of constipation is solved. The used traditional Chinese medicine components all belong to food which can be properly eaten, basically have no toxic or side effect, and can relax bowel and regulate spleen and stomach functions. The traditional Chinese medicines and various probiotics act together, so that the problem of constipation is fundamentally solved.

The present invention relates to a method of preparing a lactose tolerant cheese product for lactose intolerant individuals comprising at least one chemical component (16) selected from the group consisting of potassium chloride (160), mono potassium phosphate (161), dihydroxy urea (162), α-amylase (163), sodium bicarbonate (164), sodium chloride (165), pepsin (166) and pancreatin (167), characterized in that, it comprises a cheese product (12) to be coated; a lactase enzyme (18) to be integrated into said cheese product (12); lecithin (20) to be used for liposome formation; at least one biopolymer (22) selected from the group consisting of alginate (220) and chitosan (222) for edible film formation.

The present invention relates to a method of preparing a lactose tolerant cheese product for lactose intolerant individuals comprising at least one chemical component (16) selected from the group consisting of potassium chloride (160), mono potassium phosphate (161), dihydroxy urea (162), α-amylase (163), sodium bicarbonate (164), sodium chloride (165), pepsin (166) and pancreatin (167), characterized in that, it comprises a cheese product (12) to be coated; a lactase enzyme (18) to be integrated into said cheese product (12); lecithin (20) to be used for liposome formation; at least one biopolymer (22) selected from the group consisting of alginate (220) and chitosan (222) for edible film formation.

The invention discloses a bifunctional modified nano-pore membrane, a preparation method thereof and an application of the bifunctional modified nano-pore membrane in buffalo milk production, lactase and protease are co-immobilized in a polymer-based pore channel through a nano-pore membrane technology to form a bifunctional enzyme-membrane composite system. Based on an in-membrane pore size design and an enzyme directional coupling strategy, efficient hydrolysis of lactose and synchronous generation of small molecule peptide are realized. Specifically, lactase acts on lactose in buffalo milk to decompose the lactose into galactose and glucose; meanwhile, casein is precisely cut by protease to generate small molecule peptide. Through single-time membrane-passing continuous reaction, the lactose residual quantity is remarkably reduced, and the content of small molecule peptide is greatly increased. The technology not only solves the problems of step-by-step treatment and low enzyme utilization rate in the traditional process, but also completely retains the natural flavor and nutritional ingredients of the buffalo milk. The requirements of lactose intolerant people and consumers with high nutritional requirements on the functional dairy products can be met, and dairy product processing is promoted to be upgraded towards efficient integration and high value.

Methods and compositions are provided for the selection of probiotic strains by targeted in vivo (in the human gut) enrichment to aid in healthy lactose digestion. The selected probiotic strains may advantageously include Bifidobacterium adolescentis strain IVS-1 to reduce and / or prevent symptoms of lactose intolerance in subjects in need thereof.

The invention provides a preparation method of rice milk tea, and belongs to the technical field of milk tea. The preparation method comprises the following preparation steps: mixing gelatinized and saccharified rice milk with milk powder, and sterilizing to obtain sterilized rice milk; adding a composite strain into the sterilized emulsion for fermentation to obtain a fermented rice emulsion; and mixing the fermented rice milk with tea soup, and homogenizing to obtain the rice milk tea. The rice milk does not contain lactose, so that the low-lactose characteristic of the rice milk is further ensured after gelatinization and saccharification treatment. Even if a small amount of milk powder is added, the whole lactose content is far lower than that of traditional milk tea, and the milk tea is suitable for people with lactose intolerance to drink. The rice milk subjected to gelatinization and saccharification treatment is fine and smooth in texture and can provide a mellow taste similar to milk after being mixed with milk powder, and meanwhile, the problem of lactose intolerance caused by milk in traditional milk tea is avoided.

Mixed strains composition capable of improving whey protein proteolysis and lactose intolerance, and more particularly mixed strains composition of Limosilactobacillus reuteri LM1071 (Accession Number: KCCM12650P) and Lactobacillus gasseri LM1065 (Accession Number: KCCM13018P), which is capable of degrading whey protein to branched chain amino acid (BCAA), arginine, and phenylalanine and improving lactose intolerance is proposed.A composition including mixed strains of Limosilactobacillus reuteri LM1071 (Accession Number: KCCM12650P) and Lactobacillus gasseri LM1065 (Accession Number: KCCM13018P) has excellent protein proteolysis and thus can produce BCAA (valine, leucine and isoleucine), arginine, and phenylalanine, which are helpful in forming muscles and suppressing muscle loss, by degrading whey proteins, and has excellent β-galactosidase activity and thus can hydrolyze lactose. Therefore, the mixed strains composition can be used for foods, health functional foods and infant formulas for improving indigestion, diarrhea, abdominal distension, etc. caused by protein intake.

The invention relates to the technical field of food processing, in particular to probiotic modified milk powder and a preparation method thereof. The probiotic modified milk powder is prepared from the following raw materials in parts by weight: 200 to 300 parts of skimmed milk powder, 100 to 200 parts of whole milk powder, 8 to 20 parts of pomegranate extract, 2 to 5 parts of beta-galactosidase, 3 to 5 parts of probiotic powder, 20 to 50 parts of concentrated whey protein powder and 0.5 to 1 part of vitamin. The pomegranate extract is extracted by taking pomegranate seeds as a raw material and water as a solvent. The probiotic modified milk powder provided by the invention can keep the activity of the probiotics for a long time, so that the probiotic modified milk powder can regulate intestinal flora of people with lactose intolerance and promote intestinal absorption. And the probiotics in the probiotic modified milk powder provided by the invention are uniformly mixed, so that the stability of the milk powder is enhanced.

The present disclosure relates to a hypoallergenic milk with immune enhancing function and a preparation method thereof. To solve the problem of milk allergy and lactose intolerance populations being unable to intake milk nutrition through traditional dairy products, the present disclosure provides a hypoallergenic milk with immune enhancing function, including raw milk, collagen peptide, and yeast β-glucan, acerola cherry powder, maltitol, lactase, stabilizer, essence and water; and the raw milk is A2β-casein organic raw milk. The hypoallergenic milk provided by the present disclosure reduces allergenic substances and risk in terms of formula composition and production process, especially suitable for lactose intolerance and A1β-casein allergy populations. The present disclosure further adopts a triple immune science formula, retaining the active ingredients and high-quality nutrients in milk. Long term consumption can effectively improve human immunity, and is suitable for people who need to supplement milk nutrition and enhance immunity.

The invention relates to the technical field of microorganisms, and particularly discloses bifidobacterium HT16 and application thereof. The invention discloses a novel bifidobacterium which is resistant to oxygen and ultraviolet and high in galactosidase activity, and further provides a bifidobacterium which is animal bifidobacterium subsp. Lactis HT16, and the preservation number of the bifidobacterium is CGMCC (China General Microbiological Culture Collection Center) No.32194. The invention further provides a preparation method of the bifidobacterium which is the animal bifidobacterium subsp. Lactis HT16. The new strain has the effects of assisting in improving lactose intolerance and diarrhea, improving organism immunity and the like.

The present invention discloses a method for preparing a fermented red raspberry fruit jam, which specifically comprises the following steps: (1) collecting fresh red raspberry fruits, soaking, rinsing, and draining; (2) beating into a homogenate, boiling, and sterilizing to obtain a raw red raspberry fruit pulp for later use; (3) mixing Lactobacillus plantarum, Lactobacillus paracasei, and Lactobacillus acidophilus; (4) adding water to dilute according to a proportion, and then inoculating and fermenting; (5) adding white sugar, citric acid, vitamin C, and xanthan gum to mix, mix, and stir to obtain the jam. The fermented red raspberry fruit jam of the present invention is sweet and sour and has a smoother taste. The bacteria in the fermentation process have a certain immunomodulatory effect, an inhibitory effect on pathogenic bacteria, and significant antioxidant and blood lipid-lowering effects. Regular consumption of the fermented red raspberry fruit jam has the effects of preventing cardiovascular diseases, maintaining the balance of intestinal flora, promoting nutrient absorption, alleviating lactose intolerance, and inhibiting the formation of tumor cells.

The present application relates to a mixed strain composition having the effects of improving whey protein degradation and alleviating lactose intolerance and, more specifically, to a mixed strain composition of Lymocylactobacillus reuteri LM1071 and Lactobacillus gasseri LM1065, the mixed strain composition being capable of breaking down whey protein into branched-chain amino acids (BCAA), arginine, and phenylalanine, and alleviating lactose intolerance. The composition comprising the mixed strain of Lymocylactobacillus reuteri LM1071 and Lactobacillus gasseri LM1065 according to the present application has excellent whey protein degradation ability, can break down whey protein to produce branched-chain amino acids (valine, leucine, and isoleucine), arginine, and phenylalanine, which can help in producing muscle and preventing muscle loss, and exhibits beta-galactosidase activity and can thus break down lactose. Therefore, the mixed strain composition can be applied to foods, health functional foods, formulated milk powder, and the like for alleviating indigestion, diarrhea, abdominal distension, and the like caused by protein intake.