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Lactase-added instant milk tea

A technology of instant milk tea and lactase, applied in the field of food processing, can solve problems such as no one has explored, and achieve the effect of reducing the amount of use and increasing the sweetness

Inactive Publication Date: 2016-06-22
陈慧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is a lack of beverages for patients with lactose intolerance and lactase deficiency on the market, especially instant milk tea, which has not been explored

Method used

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  • Lactase-added instant milk tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of instant milk tea that adds lactase in the present embodiment, its component is:

[0030] Milk powder: 55%;

[0031] Immobilized lactase: 20%;

[0032] White sugar: 10%%;

[0033] Non-dairy creamer: 15%.

[0034] Its production steps are as follows:

[0035] (1) Immobilization process of lactase: preparation of Kluyveromyces fragilis suspension;

[0036] Enzyme pre-broken treatment;

[0037] Freezing and thawing;

[0038] High-pressure homogenizer ultimate wall breaking;

[0039] Prepare immobilized carrier solution;

[0040] Prepare lactase immobilization carrier solution;

[0041] Prepare fixative;

[0042] Immobilization treatment;

[0043] Finally, solid pellet-shaped immobilized lactase is obtained;

[0044] (2) Take an appropriate amount of white sugar and immobilized lactase, stir them evenly in a small mixer, move them into a clean stainless steel square pan and spread them evenly, dry them in an oven at 60±2°C and grind them into coarse powd...

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Abstract

The invention relates to the technical field of food processing, specifically to lactase-added instant milk tea. By applying a lactase enzyme immobilization technology to the preparation process of the lactase-added instant milk tea, heat resistance and stability of lactase which is originally easy to destroy are raised. By applying lactase enzyme immobilization to a processing technology of instant milk tea, the instant milk tea with the effect of enzymatic hydrolysis of lactose is prepared. Patients with lactose intolerance and patients with lactase deficiency can enjoy the delicious milk tea product anytime and anywhere.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an instant milk tea added with lactase. Background technique [0002] Lactase, alias: β-galactosidase, the main function is to hydrolyze lactose into glucose and galactose. Its optimum pH value is 5-7.5, and its optimum temperature is between 37-50°C. [0003] Lactase deficiency can be divided into three categories: (1) Congenital lactase deficiency refers to the low or lack of lactase activity in the body since birth, which is caused by an autosomal recessive gene in the body, and this type is rare; ( 2) Secondary lactase deficiency refers to the temporary low lactase activity caused by damage to the small intestinal epithelium due to various reasons. Common causes include: infectious diarrhea, Crohn’s disease, celiac disease, immunoglobulin deficiency, Malnutrition and other diseases are more likely to return to normal after the recovery of the body disease; (3) primary...

Claims

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Application Information

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IPC IPC(8): A23C9/16A23C9/152A23F3/34
Inventor 陈慧
Owner 陈慧
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