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42 results about "Milk allergy" patented technology
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Milk allergy, one of the most common food allergies in children, is an abnormal response by the body's immune system to milk and products containing milk.
Milk allergen test plate and preparation method thereof
ActiveCN102636650AReduce medical costsSave medical resourcesBiological testingBeta lactoglobulin AbImmune complex deposition
The invention discloses a milk allergen test plate, which belongs to the gold immunochromatography detection. According to the milk allergen test plate disclosed by the invention, two ends of a PVC (polrvinyl chloride) base plate are respectively provided with a to-be-tested sample zone and an absorption zone. Colloidal gold mark antigens prepared by respectively marking colloidal gold into casein, beta lactoglobulin and alpha lactalbumin and mixing are orderly arranged between the sample zone to be tested and the absorption zone, and a nitrocellulose membrane is respectively provided with a detection zone coated with mixed milk allergen and a quality control zone coated with anti-beta lactoglobulin antibodies. In detection, color lines are formed in the detection zone and the quality contol zone when an immune complex is formed by specific milk antibodies contained in samples. If the samples do not contain specific milk antibodies, the detection zone does not display color, and only one color line is formed in the quality control zone. The milk allergen test plate disclosed by the invention with the design has the advantages of strong pertinence to the allergen detection, simplicity in operation, low cost and high sensitivity and the like, and can prevent the phenomenon of missed diagnosis in the single antibody detection. The milk allergen test plate is applied for rapidly screening patient allergic to milk, and is especially suitable for being used by primary medical treatment units.
Owner:江苏迈源生物科技有限公司
Nutritional compositions directed to subjects having cow's milk protein allergies
InactiveUS20150305359A1Shorten the timeMilk preparationVitamin food ingredientsCow's milk proteinMilk allergy
A method for supporting and promoting nutrition in a pediatric subject having allergies to cow's milk, the method involving administering to the pediatric subject a nutritional composition which includes up to about 7 g / 100 kcal of a source of non-dairy proteins; about 1×104 to about 1.5×1012 cfu of probiotic(s) per 100 kcal; about 5 g and about 25 g / 100 kcal of a carbohydrate source; up to about 7 g / 100 kcal of a fat or lipid source; and at least about 5 mg / 100 kcal of a long chain polyunsaturated fatty acid.
Owner:MEAD JOHNSON NUTRITION
Method for determining key amino acid of milk allergen epitope
The invention discloses a method for determining key amino acid of milk allergen epitope, which comprises the following steps of: synthesizing an epitope peptide section according to the primarily determined mimic epitopes area amino acid sequence, and fixing and protecting the epitope peptide section, wherein the C end covalence of the epitope peptide section is combined to an activated fibrous membrane and the N end is acetylized; taking single glycine as a negative control, reacting the synthesized amino acid sequence with polyclonal serum, and determining the main epitope of beta-milk globulin; sequentially substituting each amino acid with alanine or glycine to obtain the amino acid sequence needing to be synthesized; using the obtained amino acid sequence to synthesize the epitope peptide section, and fixing and protecting the epitope peptide section, wherein the C end covalence of the epitope peptide section is combined to the activated fibrous membrane and the N end is acetylized; and taking the single glycine as the negative control, reacting the synthesized amino acid sequence with the polyclonal serum, and determining the key amino acid in milk epitope. The method lays a foundation for the diagnosis and treatment of milk allergy and the detection of an allergen in foods and provides theoretical basis and technical support for the development of hypoallergenic milk.
Owner:NANCHANG UNIV
Method of Detecting Allergen
ActiveUS20070275427A1High sensitivityEasy to detectBioreactor/fermenter combinationsBiological substance pretreatmentsBiotechnologyPolygonum fagopyrum
The present invention provides an immunological detection method that can detect milk allergens, allergens of albumen, flour, buckwheat and peanut with high sensitivity in foods containing these allergens regardless they are denatured / native, and a detection kit to be used therefor. It is a method for detecting allergens by using 2 or more monoclonal antibodies recognizing native and denatured milk allergens, native and denatured albumen allergens, native and denatured flour allergens, native and denatured buckwheat allergens, and native and denatured peanut allergens, using asl casein which is the main protein of milk casein, β-lactoglobulin which is the main protein of whey, ovalubumin and ovomucoid which are main proteins of albumen, gliadin which is the main protein of flour, protein with a molecular weight of 24 kDa and 76 kDa which are main proteins of buckwheat, and Ara h1 which is the main protein of peanut as an index.
Owner:PRIMA MEAT PACKERS LTD
Methods for characterizing antibody binding affinity and epitope diversity in food allergy
Methods for performing epitope mapping, and for characterizing the antibody binding affinity and epitope diversity of antibodies in a sample using peptide microarray are provided. In some aspects, methods are provided for the specific characterization of IgE and IgG4. Also disclosed are methods for diagnosing whether a milk-allergic individual will outgrow his or her allergy based on the characterization of the individual's milk allergen-specific IgE antibodies.
Owner:MT SINAI SCHOOL OF MEDICINE
Protein free formula
ActiveUS20100172876A1Avoid developmentReduce severityBiocidePeptide/protein ingredientsIntact proteinFeces
The invention relates to the use of composition comprising free amino acids as a sole source of protein, a fatty acid source comprising long chain polyunsaturated fatty acids, a carbohydrate source comprising digestible and indigestible carbohydrates, and milk protein free Bifidobacteria for treating a person suffering from (a) colic, congestion, runny nose, wheezing, vomiting, diarrhoea, bloody stools, mucus in stools, rash, eczema, gastroesophageal reflux, eosinophilic esophagitis or asthma; (b) cow's milk allergy and / or food protein intolerance; and / or (c) infections, wherein the indigestible carbohydrate is selected from a milk protein free source and the total composition is essentially free of intact proteins.
Owner:SHS INTERNATIONAL
Protein free formula
ActiveUS8691213B2Avoid developmentReduce severityBiocidePeptide/protein ingredientsSerum rashIntact protein
The invention relates to the use of composition comprising free amino acids as a sole source of protein, a fatty acid source comprising long chain polyunsaturated fatty acids, a carbohydrate source comprising digestible and indigestible carbohydrates, and milk protein free Bifidobacteria for treating a person suffering from (a) colic, congestion, runny nose, wheezing, vomiting, diarrhea, bloody stools, mucus in stools, rash, eczema, gastroesophageal reflux, eosinophilic esophagitis or asthma; (b) cow's milk allergy and / or food protein intolerance; and / or (c) infections, wherein the indigestible carbohydrate is selected from a milk protein free source and the total composition is essentially free of intact proteins.
Owner:SHS INTERNATIONAL
Milk antibody spectrum diagnostic kit and preparation method thereof
InactiveCN102621328AImprove clinical diagnostic accuracyBiological testingMilk allergySpecific antibody
The invention discloses a milk antibody spectrum diagnostic kit and a preparation method thereof, and belongs to an enzyme-linked immunoblotting technology. The kit comprises a chromogenic substrate, a blotting reaction tank, a mouse anti-human immunoglobulin E-alkaline phosphatase (IgE-AP) labeled antibody, sample diluent, enzyme-labeled antibody diluent, wash concentrate, a detection zone which is coated with casein and marked as T1, a detection zone which is coated with macromolecular protein and marked as T2, a detection zone which is coated with alpha-lactoalbumin and marked as T3, a detection zone which is coated with beta-lactoglobulin and marked as T4, and a quality control region which is coated with a rabbit anti-mouse immunoglobulin G (IgG) antibody and marked as C. Four allergens are coated in different zones at the same concentration, so that the same effect (specificity and sensitivity) can be ensured when IgE with different specificity is detected; and meanwhile, the detection result can indicate that specific antibodies of a plurality of allergen components exist in serum to be detected, clinical diagnosis accuracy can be improved, and the kit is suitable for further confirming milk allergy and making reasonable deallergization schemes.
Owner:TIANJIN NANKAI HOSPITAL
Method of detecting allergen
ActiveUS7943334B2High sensitivityEasy to detectBioreactor/fermenter combinationsEgg immunoglobulinsPolygonum fagopyrumBiotechnology
The present invention provides an immunological detection method that can detect milk allergens, allergens of albumen, flour, buckwheat and peanut with high sensitivity in foods containing these allergens regardless they are denatured / native, and a detection kit to be used therefor. It is a method for detecting allergens by using 2 or more monoclonal antibodies recognizing native and denatured milk allergens, native and denatured albumen allergens, native and denatured flour allergens, native and denatured buckwheat allergens, and native and denatured peanut allergens, using asl casein which is the main protein of milk casein, β-lactoglobulin which is the main protein of whey, ovalubumin and ovomucoid which are main proteins of albumen, gliadin which is the main protein of flour, protein with a molecular weight of 24 kDa and 76 kDa which are main proteins of buckwheat, and Ara h1 which is the main protein of peanut as an index.
Owner:PRIMA MEAT PACKERS LTD
Isolated microorganism strains lactobacillus plantarum mcc1 dsm 23881 and lactobacillus gasseri mcc2 dsm 23882 and their use
The present invention relates to new microorganism strains L.plantarum MCCl DSM 23881 and L.gasseri MCC2 DSM 23882 and their use as antioxidant proteolytic ingredients for the production of food products and dietary supplements. Food products and dietary supplements containing L.plantarum MCCl and L.gasseri MCC2 are hypoallergenic, reduce milk allergy and lower urinary tract irritation symptoms accompanying benign prostatic hyperplasia and oxidative stress and inflammation associated with these.
Owner:诺慧斯生物科技公司
Isolation and purification of a hydrolyzed milk allergy source beta-lactoglobulin protease
ActiveCN109837219AIncrease productionThe fermentation method is simpleBacteriaHydrolasesProteinase activityMilk allergy
The invention discloses an isolation and purification of a hydrolyzed milk allergy source beta-lactoglobulin protease and an application thereof, and provides a Bacillus subtilis S7 producing a hydrolyzed milk allergen source beta-lactoglobulin protease. The protease produced by the fermentation and purifying of the Bacillus subtilis S7 can effectively degrade the beta-lactoglobulin in the milk protein, the protease output has high yield, the fermentation method is simple, a fermentation medium is simple, the fermentation cycle is short, and the sensitization can be effectively eliminated.
Owner:JIANGNAN UNIV
Synergistic nutritional compositions and uses thereof
ActiveUS20170157242A1Promote productionVitamin food ingredientsPeptide/protein ingredientsTolerabilityPhysiology
Provided are nutritional compositions comprising a combination of a probiotic, dietary butyrate and / or a component for stimulating butyrate production in the human gut. Further disclosed are methods of accelerating tolerance to cow's milk allergy in a pediatric subject by providing said nutritional compositions to a target subject.
Owner:MEAD JOHNSON NUTRITION
Infant milk calcium rice flour and preparation method thereof
InactiveCN103976248APromote absorptionAddress nutrient supply and demandFood ingredient functionsFood preparationMilk allergyBULK ACTIVE INGREDIENT
The invention relates to infant milk calcium rice flour and a preparation method thereof. The infant milk calcium rice flour comprises the following raw materials in parts by weight: 80-95 parts of long-shaped rice, 12-18 parts of milk powder, 5-9 parts of milk calcium, 8-13 parts of cane sugar, 0.290-0.305 part of docosahexaenoic acid, 0.105-0.115 part of arachidonic acid, and nutritionally acceptable vitamins and trace element supplements. Compared with the prior art, the infant milk calcium rice flour and the preparation method thereof provided by the invention have the advantages that the process is simple, and the formula of the infant rice flour is designed more reasonably; the active ingredients of the lactose and the infant rice flour are combined scientifically, so that the infant rice flour has special effects based on rich nutrition, e.g. infants who eat goat milk calcium are unlikely to suffer from excessive internal heat; the absorption of gastrointestinal tracts on mineral elements such as calcium and magnesium is promoted, and digestive absorption of nutrients and health of intestinal tracts are benefited; the nutrient supply and demand of the infants allergic to milk are solved.
Owner:梁艳红
Method for determining key amino acid of milk allergen epitope
Owner:NANCHANG UNIV
Beta-lactoglobulin peptides for treating cow's milk protein allergy
InactiveCN104039173AReduce sensitivityAvoid allergic reactionsAllergen ingredientsPeptidesMedicineAllergy
The present invention relates to a nutritional, preferably enteral, composition for use in the treatment of cow's milk allergy in infants allergic to cow's milk containing specific beta-lactoglobulin peptides, which are able to reduce, in particular abolish the acute symptoms of cow's milk protein allergy.
Owner:NUTRICIA
Beta-lactoglobulin peptide for treating cow's milk protein allergy
InactiveCN107853697AReduce sensitivityAvoid allergic reactionsAllergen ingredientsPeptidesMedicineAllergy
Owner:NV NUTRICIA
Newly identified peptides for use in the induction of oral tolerance in young mammals
ActiveUS10092633B2Easy to identifyGood effectOrganic active ingredientsHydrolysed protein ingredientsOral tolerizationTolerability
The invention relates to newly identified peptides of that are capable of inducing tolerance to cow's milk, especially to β-lactoglobulin. The peptides may be administered to mammals, especially to young infants who are at risk of allergy to cow's milk proteins, to induce oral tolerance to cow's milk; they may also be administered to children or adults who are allergic to cow's milk to allow “desensitization” towards the allergenic milk proteins, especially β-lactoglobulin, to occur. The peptides may also be used to induce tolerance to goat's and buffalo's milk proteins, especially β-lactoglobulin. The peptides are capable of modulating the mammalian immune response to allergens.
Owner:SOC DES PROD NESTLE SA
Nutritional compositions containing dietary butyrate and uses thereof
Provided are nutritional compositions including a component for stimulating butyrate production in the human gut and / or dietary butyrate. Further disclosed are methods of reducing allergic reaction and promoting tolerance to cow's milk allergy in a pediatric subject by providing said nutritional compositions to a target subject.
Owner:MEAD JOHNSON NUTRITION
Modified beta-lactoglobulins for immunotherapy of milk allergy
The present invention is related to field of allergic (hypersensitivity) diseases and provides a method for producing modified allergenic polypeptides for use in immunotherapies. In the method of the invention, said allergenic polypeptides are modified so that they are not capable to form transient dimers. The invention also provides modified β-lactoglobulins for use in immunotherapy of milk allergy.
Owner:DESENTUM
Method for breeding cattle capable of producing hypoallergenic milk and application of method
InactiveCN109321600AImprove functional propertiesMitigating Biosecurity ConcernsMicrobiological testing/measurementNucleic acid vectorBiotechnologyEmbryo
The invention discloses a method for breeding cattle capable of producing hypoallergenic milk and application of the method. The method comprises the following steps: leading a zinc finger nuclease carrier pZFN into fibroblasts of the cattle, so as to obtain donor cells with a gene type which is a biallelic mutation type, wherein the biallelic mutation type is that nucleotide molecules of beta-LGgenes on two homologous chromosomes of the cattle are subjected to frame shift mutation; transferring cell nucleuses of the donor cells into cattle oocytes without the cell nucleuses and developing toform reconstructed embryos; then transferring the reconstructed embryos into uteri of cows and delivering to obtain the cattle capable of producing the hypoallergenic milk. According to the method disclosed by the invention, beta-LG biallelic gene knockout cattle which have no exogenous DNA (Deoxyribonucleic Acid) integration, can produce beta-lactoglobulin-free milk and deliveries mutation to the next generation through normal breeding are successfully bred. By adopting the method disclosed by the invention, an important foundation is laid for allergenic problems of the milk and also provides infinite possibility for preparing humanized milk. The method has important application value.
Owner:CHINA AGRI UNIV
Lactobacillus plantarum strain, soymilk produced based on fermentation of lactobacillus plantarum strain and production method of soymilk
ActiveCN109517767AUniform textureDelicate texture, sweet and sourBacteriaMicroorganism based processesSoybean productMilk allergy
The invention provides a lactobacillus plantarum strain, soymilk produced based on fermentation of the lactobacillus plantarum strain and a production method of the soymilk, and belongs to the technical field of soymilk production. The preservation number of the Lactobacillus plantarum strain V02 used for soymilk fermentation is CGMCC No.16727. The period of fermentation adopting the lactobacillusplantarum strain V02 is short, the fermented soymilk not only has the good coagulation characteristic, but also has the high sensory evaluation score. Meanwhile, sour soymilk made from wet soybeans is suitable for people who like the taste of soybean products, adopts bean flour as a raw material, is subjected to fishy smell elimination and homogenization treatment and is suitable for people who do not like the beany flavor, meanwhile, sugar-free soymilk is further provided and is suitable for people who are allergic to milk and diabetics, main nutritional components of the three kinds of soymilk all include plant proteins, soybean phospholipid and mineral substances such as calcium, phosphorus, iron and zinc, and the three kinds of soymilk have the effects of improving nerve functions, moistening intestines, relieving constipation, preventing and treating diabetes, increasing brain functions, building the body and the like.
Owner:BEIJING UNIV OF AGRI
Probiotic fermented beverage containing highland barley and litsea cubeba essential oil and preparation method thereof
InactiveCN110074298ASuppress high blood pressureIncreased amino acidClimate change adaptationFood preservationCooking & bakingHordeum vulgare
The invention discloses a probiotic fermented beverage containing highland barley and litsea cubeba essential oil and a preparation method thereof. The preparation method comprises the following steps: (1) taking unhusked rice, highland barley and barley as raw materials, respectively soaking in water for hours, and performing sprouting treatment; drying and baking after the raw materials sprout,thereby acquiring the sprouted and unsprouted rice, highland barley and barley; mixing and milling the rice, highland barley and barley, thereby acquiring cereal powder; (2) mixing the mixed cereals,plant milk, sugar and inoculum, fermenting the mixed liquor for 6h at 37 DEG C, and adding litsea cubeba essential oil, the weight of which is 1% of the weight of the mixed liquor, thereby acquiring the probiotic fermented beverage. The probiotic fermented beverage provided by the invention has higher nutritional and healthcare values, is suitable for people suffering from milk allergy or lactoseintolerance and contains no harmful additive.
Owner:ZHEJIANG GONGSHANG UNIVERSITY
Whitening and anti-allergic body lotion and preparation method thereof
InactiveCN107865808AAnalgesicAnti-inflammatory and pain-relievingCosmetic preparationsToilet preparationsTectorial membraneGrape seed
The invention discloses a whitening and anti-allergic body lotion and a preparation method thereof. The whitening and anti-allergic body lotion comprises the following raw materials in parts by weight: 6-15 parts of butanediol, 10-20 parts of sorbitan stearate, polydiglycol 8-15 parts of methyl siloxane, 2-5 parts of rice bran oil, 0.5-2 parts of grape seed, 1-3 parts of green tea seed essential oil, 2-5 parts of musk, and the balance is water. The parts by weight of the above components The sum of the numbers is 100. Musk is added to the body lotion of the present invention, and musk has functions such as analgesic and tranquillizing, dredging meridians, promoting blood circulation and removing blood stasis, reducing inflammation and pain, and reducing inflammation and detoxification, so that the body lotion can have the effect of anti-inflammatory and antibacterial, and can form an antibacterial effect on the skin. A layer of protective film can effectively prevent bacterial invasion and avoid skin allergies; moreover, grape seed has a natural whitening effect, and green tea seed essential oil contains natural moisturizing factors and whitening factors. Lock water, keep skin moisturized for a long time, and avoid allergies and peeling caused by dry and itchy skin.
Owner:夏安娜
Kit for detecting milk allergen and preparation method thereof
The invention which discloses a kit for detecting a milk allergen and a preparation method thereof belongs to an enzyme-linked immunosorbent assay (ELISA) detection technology. The kit comprises a coloring solution A, a coloring solution B, a stop solution, and a negative and positive quality control serum for milk allergy, and the milk allergens are respectively coated with a micropore plate and a labeled horseradish peroxidase to prepare a coating antigen and an enzyme-labeled antigen. Above design in the invention which allows traditional indirect ELISA detection modes to be changed adopts a double antigen sandwich ELISA method to construct the kit for detecting the milk allergen. The kit which is used for identifying and capturing specific antibodies of milk allergy in a serum of a patient allows a result to be determined with the catalysis substrate coloration. The kit which overcomes many shortages of the traditional detection modes allows the detection background to be reduced, and false positive results to be reduced, and there is no need to predilute the serum in the detection because no detection antibody is needed, so the preparation method is simplified, the detection specificity is improved, and the reagent and operation cost is simultaneously saved.
Owner:TIANJIN MEDICAL UNIV
Isolated microorganism strains Lactobacillus plantarum MCC1 DSM 23881 and Lactobacillus gasseri MCC2 DSM 23882 and their use
InactiveUS20140037792A1Improve efficacyImprove proteolytic proteolytic activityFood ingredient as antioxidantMilk preparationAntioxidant proteinMicroorganism
The present invention relates to new microorganism strains L. plantarum MCC1 DSM 23881 and L. gasseri MCC2 DSM 23882 and their use as antioxidant proteolytic ingredients for the production of food products and dietary supplements. Food products and dietary supplements containing L. plantarum MCC1 and L. gasseri MCC2 are hypoallergenic, reduce milk allergy and lower urinary tract irritation symptoms accompanying benign prostatic hyperplasia and oxidative stress and inflammation associated with these.
Owner:BIO COMPETENCE CENT OF HEALTHY DAIRY PROD
Organic bean-based infant formula powder and preparation method thereof
PendingCN113796498AImprove developmentReduce cholesterolVitamin food ingredientsAcidic food ingredientsBiotechnologySucrose
The invention discloses organic bean-based infant formula powder and a preparation method thereof, and belongs to the technical field of bean-based formula powder processing. The formula powder is prepared by mixing organic soybean powder, soybean protein isolate, compound grease such as OPO structure grease, maltodextrin, sucrose, fructo-oligosaccharide, compound vitamins, compound minerals, m-inositol, taurine, L-carnitine and the like. The organic soybean powder is adopted, thus original nutritional value of soybeans can bemaintained. Besides, the organic bean-based infant formula powder contains high-quality protein, mineral substances and trace elements, and is more comprehensive in nutrition and beneficial to realizing the balance of the nutritional value of a human body. The organic soybean powder contains nine essential amino acids such as lysine and tryptophan which cannot be synthesized by the human body, and is more easily absorbed by infants. The organic bean-based bean powder is adopted as one of main protein sources, milk protein and lactose are not contained, low potassium and low magnesium are achieved, a high-quality choice is provided for infants with milk allergy, galactosemia, lactose intolerance and other symptoms, and a good growth and development promoting effect is provided.
Owner:NORTHEAST AGRICULTURAL UNIVERSITY
Allergy-resistant small steamed buns and making technology thereof
InactiveCN109392977AImprove immunityPlay a leading roleDough treatmentModified nutritive productsEgg allergyVitamin C
The invention discloses allergy-resistant small steamed buns and a making technology thereof. The allergy-resistant small steamed buns comprise egg-allergy-resistant small steamed buns, milk-allergy-resistant small steamed buns, wheat-flour-allergy-resistant small steamed buns and small steamed buns resisting egg allergy, milk allergy and wheat flour allergy. Needed raw materials comprise potato starch, white granulated sugar, stachyose, an egg extraction solution, pure water, millet flour, malt sugar, high fructose corn syrup, edible salt, a broccoli extract, a citrus extract, coarse coix seeds or red coix seeds. The allergy-resistant small steamed buns disclosed by the invention adopt the principle that firstly, stimulus of anaphylactogen (eggs, milk and gluten) is avoided; and secondly,the broccoli extract and the citrus extract are added, are rich in natural vitamin C and are natural antihistamines, and the coarse coix seeds (red coix seeds) have the anticomplementary activity, have the efficacy of resisting allergy, and have significant effects of improving allergy constitutions and improving immunity. Compared with the prior art, the allergy-resistant small steamed buns canachieve the effects of preventing allergy, assisting in treating allergic constitutions from inside to outside, and gradually improving the allergic constitutions.
Owner:张伟业
Baby preparation containing free amino-acid and nucleotide
Owner:奈斯泰克股份有限公司
Milk allergen test plate and preparation method thereof
ActiveCN102636650BReduce medical costsSave medical resourcesBiological testingBeta lactoglobulin AbImmune complex deposition
Owner:江苏迈源生物科技有限公司
Hypoallergenic selenium-enriched cordyceps sinensis fermented milk product and preparation method thereof
PendingCN113575683AAllergenicity reductionEfficient degradationMilk preparationBiotechnologyHydrolysate
The invention relates to a hypoallergenic selenium-enriched cordyceps sinensis fermented milk product and a preparation method thereof. The hypoallergenic flavored yogurt is prepared from the following raw materials in parts by mass: 60-92.5 parts of skimmed milk enzymatic hydrolysate, 3-10 parts of selenium-enriched cordyceps sinensis homogenate, 1-14 parts of erythritol, 0.5-6 parts of lactic acid bacteria yogurt zymophyte and 3-10 parts of inulin. The preparation method of the hypoallergenic selenium-enriched cordyceps sinensis fermented dairy product comprises the following steps: preparing skimmed milk enzymatic hydrolysate, preparing selenium-enriched cordyceps sinensis homogenate, mixing, blending, homogenizing, sterilizing, fermenting, refrigerating and after-ripening. The hypoallergenic selenium-enriched cordyceps sinensis fermented milk product is prepared by taking skim milk enzymatic hydrolysate as a base material, matching with selenium-enriched cordyceps sinensis and inulin and combining with a multi-strain fermentation technology on the basis of reducing the allergenicity of milk by double-enzyme hydrolysis according to the requirements of special patients suffering from milk allergy, diabetes and the like. The novel fermented milk product which is hypoallergenic, has the effects of benefiting, reducing blood sugar and blood fat and regulating immunity and has a wide market prospect is developed.
Owner:SHENYANG AGRI UNIV
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