5 results about "Lactose intolerant" patented technology

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.

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 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.

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.