46 results about "Lactose intolerant" patented technology

Methods, compositions, and systems are provided for detecting one or more a gastrointestinal issues by characterizing the microbiome of an individual, monitoring such effects, and/or determining, displaying, or promoting a therapy for the gastrointestinal issue. Methods, compositions, and systems are also provided for generating and comparing microbiome composition and/or functional diversity datasets. Methods, compositions, and systems are also provided for generating a characterization model and/or therapy model for constipation issues, diarrhea issues, hemorrhoids issues, bloating issues, and lactose intolerance issues.

The invention relates to a low-lactose milk powder and a preparation method thereof. The lactose content of the low-lactose milk powder of the invention is 4.5-10%; the preparation method of the low-lactose milk powder includes that lactose enzyme is added into crude milk for hydrolysis after pasteurization on crude milk and before production burdening on the basis of the conventional production process. The invention adopts advanced biological enzymolysis technology, through researches on technological conditions of the steps of burdening, filtration, homogenizing, preheating and sterilization, evaporation concentration, spray drying, cooling, sieving, packaging and the like, a low lactose milk power is developed, the milk powder is full of nutriments, lactose hydrolysis rate can be above 70%, not only intolerance symptom of lactose intolerant people to lactose can be relived, but also the requirement of the lactose intolerant people on flavour and taste can be met.

The present invention discloses probiotics enriched crisp apple products and a preparation method thereof, and belongs to the technical field of agricultural product processing. Apples are used as raw materials, the apples are washed, the washed apples are blanched, a vacuum soaking method is used to enrich probiotics into apple tissues, and then a vacuum freeze-drying and vacuum microwave combined drying method is used to prepare the probiotics enriched crisp apple products. The method comprises the following steps: (1) raw material washing and blanching; (2) probiotic soaking liquid preparing; (3) vacuum soaking; and (4) vacuum freeze-drying and vacuum microwave combined drying. The prepared probiotics enriched fruit and vegetable crisp products are mellow in fruit fragrance, and crisp and tasty. The viable probiotic number can be maintained at 10<7> CFU/g at 25 DEG C for 90 days or more. The preparation method avoids the two major defects of high cholesterol risk of the probiotic fermented milk products and the non-consumption of lactose intolerant population, and the products combine health care and leisure, and have broad market prospects.

The invention discloses plant nutrient powder suitable for babies 12-24 months old. The plant nutrient powder comprises the following raw materials in parts by mass: 18-22 parts of rice, 4-6 parts of millet, 4-6 parts of glutinous millet, 4-6 parts of pearl barley, 4-6 parts of oat, 20-24 parts of isolated soy protein, 0.5-3.5 parts of fructooligosaccharide, 1.5-2.5 part of stachyose, 6-10 parts of apple powder, 6-10 parts of vegetable powder, 3-7 parts of honeysuckle extract, 1.5-2 parts of honey and 11-15 parts of plant. The plant nutrient powder disclosed by the invention is rich in various plant proteins, can prevent a baby from eating milk animal nutrition excessively, balance balanced diet, promote healthy growth of a baby and avoid allergy caused by animal proteins; moreover, since no lactose is in the formula of the plant nutrient powder, the baby can be prevented from having lactose intolerance.

The invention relates to a production method of high-protein milk and belongs to the field of dairy product processing. The production method includes: using raw milk to produce concentrated milk protein liquid, evenly mixing the raw milk with the concentrated milk protein liquid, performing pasteurization and cooling, adding lactase for enzymolysis, weighing and evenly mixing white granulated sugar and additives, performing shear thinning on the material obtained after the enzymolysis and the mixture of the white granulated sugar and the additives, evenly mixing, homogenizing, sterilizing and performing sterile filling. By the production method, the high-protein milk can be produced by using the liquid protein, and the produced high-protein milk is fresh, fine and smooth in taste, rich in nutrition, applicable to lactose-intolerant people, low in fat content, low in calorie value and healthy.

The invention provides a lactose-free infant formula food and a preparation method thereof. The preparation method disclosed by the invention comprises the following steps: adopting a dry-wet compounding process, namely producing vegetable fat powder by a wet process, and producing lactose-free whole milk powder by a lactose digestion process; performing dry mixing on the vegetable fat powder, thelactose-free whole milk powder, other main ingredients and auxiliary materials and bioactive substances, thereby obtaining the formula food suitable for lactose intolerant infants at an age of 0-12 months. According to the formula, the lactose is completely replaced with other carbohydrates, the lactose content of the product is less than 0.5wt%, and 1.8-2.2wt% of galactose having an important effect on brain development of the infants is remained. The protein in the formula is provided by lactoprotein, and the formula food is suitable to be eaten by the lactose intolerant infants so as to avoid lactose intolerance.

The invention relates to the technical field of food ingredients, specifically to a lactose-free infant formula milk powder for special medical use and a preparation method thereof. A special medical condition is primary or secondary lactose intolerant babies. The lactose-free infant formula milk powder mainly comprises the following ingredients (by weight): 35-70% of plant oil fatty powder, 1-10% of concentrated milk protein, 3-15% of separated whey protein, 20-50% of solid corn syrup powder, 0.1-5% of trace elements and 0.1-5% of vitamins, wherein sum of contents of the ingredients is no more than 100%, and content of lactose is less than 0.5g/100g. The lactose-free infant formula milk powder contains 30 vitamins and trace elements which are essential to infants daily, linoleic acid, alpha-linolenic acid/aliphatic acid combination, DHA, AA and nucleotide, and lactose content meets requirements of GB25596-2010 on lactose content of lactose-free formula milk powder. In comparison with a common formula milk powder (containing lactose), the product meets health requirements of lactose intolerant lactose-free infants.

The invention provides lactose-intolerance fermented milk. The lactose-intolerance fermented milk is prepared by fermenting, by weight, 92.9874-99.994% of raw milk, 0-7% of sugar and 0.006-0.0126% of a fermentation agent; the fermentation agent comprises streptococcus thermophilus AIBI S 4.01 SWEET purchased from the Soyuz Nabob group. Lactase and a stabilizer are not added in the raw materials of the fermented milk, the lactose is degraded with special streptococcus thermophilus, and the fermented milk is refreshing in taste and delicate in tissue; the lactose content in the fermented milk is 0.014-0.5%, lactose-intolerance standard stipulated internationally is achieved, the problem about use of the fermented milk by lactose intolerant patients is solved, and the fermented milk in rich and full in nutrition and has the effect of immune disease prevention; during preparation, enzymolysis time of the lactase is omitted, no equipment and process is added, and production cycle of the fermented milk is short.

The invention relates to healthy food compositions with a gel or foam texture that have antioxidant properties, are rich in proteins, low-fat, lactose- and casein-free and easy-to-chew, comprising a neutral-flavored egg hydrolysate as a basic ingredient.

These compositions are presented as an alternative to sweet and salty dishes using dairy products as a base because they have similar flavor, appearance and texture characteristics. These compositions are also presented as new foods that are particularly indicated for being consumed by people who are lactose intolerant or who have obesity issues.

The invention relates to a walnut calcium supplement effervescing preparation which is prepared from the following raw materials in parts by weight: 20-35 parts of walnut granules, 20-24 parts of ascorbic acid, 15-20 parts of calcium fumarate, 15-20 parts of calcium lactate and 15-20 parts of calcium gluconate and the like. The calcium supplement effervescing preparation provided by the invention contains multiple organic calcium and inorganic calcium and is more beneficial to absorption of calcium of human body, reduction of morbidity of osteoporosis and maintenance of hardness of skeleton and tooth, and the calcium supplement effervescing preparation can nourish brain. The calcium supplement effervescing preparation provided by the invention contains lactase and is especially applicable to people who suffer from lactose intolerance.

The invention discloses zero-lactose modified milk browned by Maillard reaction and a preparation method thereof. The zero-lactose modified milk is prepared from the following raw materials: raw milk, lactase, xylitol and a compound stabilizer. According to the invention, lactose in the raw milk is fully utilized and is subjected to enzymolysis to obtain reduced monosaccharide; and the reduced monosaccharide is browned through the Maillard reaction to obtain the zero-lactose modified milk, so that the content of hazardous substances in the browning process is reduced, the content of total sugar and lactose in the modified milk is reduced, the intake of milk products by patients with lactose intolerance is facilitated, and the nutritional value and the taste of the product are improved. The invention is suitable for preparing the zero-lactose modified milk.

The invention aims at disclosing deep hydrolyzed protein formula powder and a preparation method thereof. The deep hydrolyzed protein formula powder is prepared from the following components in mass percent: 70-80% of vegetable fat powder, 10-20% of deep hydrolyzed protein powder, 1-5% of glucose syrup dry powder, 1-5% of a nutritional enhancer, 1-5% of fructo-oligosaccharide, 1-3% of arachidonicacid powder and 1-3% of docosahexaenoic acid powder. Compared with the prior art, the formula powder is reasonable in formulation, relieves complications such as infantile diarrhea, eczema and asthmacaused by milk protein allergy, and solves the problem of infantile diarrhea while solving protein allergy. For lactose intolerant people, the formula powder can be better digested and absorbed, and alleviate the problem of diarrhea in allergic people, achieving dual purposes. Addition of the nutritional enhancer ensures comprehensive and reasonable nutrition in the development stage of newborns,and meets the normal needs of physiology and life, thereby maintaining and improving the health level of the newborns. The formula powder is reasonable in design, easy to produce and convenient to control, and realizes the purposes of the formula powder.

The invention discloses probiotic fermented milk suitable for people suffering from lactose intolerance and a preparation method of the probiotic fermented milk, and belongs to the field of health-care foods. The preparation method comprises the following steps: cleaning and drying jerusalem artichoke stalks, crushing and sieving to obtain jerusalem artichoke stalk particles, heating and extracting the jerusalem artichoke stalk particles with distilled water, filtering, and concentrating to obtain an extract; carrying out silica gel column chromatography on the extract, eluting with ethyl acetate, collecting eluent, and carrying out rotary evaporation to obtain a jerusalem artichoke stem extract; mixing milk with the jerusalem artichoke stem extract, sterilizing, and adding a probiotic leavening agent for fermentation to obtain yoghourt after fermentation is finished; and adding inulin and fructo-oligosaccharide into the yoghourt, uniformly mixing, refrigerating, and performing after-ripening to obtain the probiotic fermented milk suitable for people suffering from lactose intolerance. The jerusalem artichoke is treated and fermented together with the milk, and then the inulin and the fructo-oligosaccharide are added, so that the activity of beta-galactosidase generated by probiotics is greatly improved, and adverse symptoms generated when L1 patients take milk products are remarkably relieved.

The invention discloses a method for preparing a Chinese yam beverage through step-by-step enzymolysis, which comprises the following steps: mixing Chinese yam powder with water, and grinding into thick liquid to obtain Chinese yam thick liquid; adding medium-temperature amylase into the Chinese yam pulp at 65-75 DEG C, and carrying out enzymolysis treatment; cooling to 60 DEG C, adding maltogenic amylase, and carrying out heat preservation and enzymolysis; keeping the temperature at 60 DEG C, adding saccharifying enzyme, and keeping the temperature for enzymolysis; after heating and enzyme deactivation, filtering, homogenizing filtrate, and sterilizing to obtain the Chinese yam beverage. The Chinese yam beverage is prepared through step-by-step enzymolysis of the three amylases, the Chinese yam starch can be efficiently utilized, the original rough Chinese yam starch can be converted into maltose and glucose which are smooth in taste and have sweetness, and the Chinese yam beverage has natural sweetness without adding any sweetening agent such as lactose or cane sugar. Sugars generated by enzymolysis are maltose and glucose, and delicious products are provided for lactose intolerant people and vegetarians.