CN109601627A - A kind of food formula and its preparation method and application improving secondary lactose intolerance - Google Patents
A kind of food formula and its preparation method and application improving secondary lactose intolerance Download PDFInfo
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- CN109601627A CN109601627A CN201811564643.3A CN201811564643A CN109601627A CN 109601627 A CN109601627 A CN 109601627A CN 201811564643 A CN201811564643 A CN 201811564643A CN 109601627 A CN109601627 A CN 109601627A
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- glucomannan
- lactose intolerance
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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Abstract
The invention discloses a kind of food formulas and its preparation method and application for improving secondary lactose intolerance, belong to diet nutritional technical field.Food formula of the invention, including konjaku glucomannan and low viscosity aoxidize Konjac Glucomannan, in which: the mass ratio of the konjaku glucomannan and low viscosity oxidation Konjac Glucomannan is 0.2~1.0 ﹕ 0.8~1.5.At room temperature, viscosity when mass percentage concentration is 1% is 1036mPas to the oxidation Konjac Glucomannan.Food formula of the invention is added in milk powder or fresh milk, they can promote the breeding of enteron aisle lactic acid bacteria and Bifidobacterium in a short time and continue the long period, lactose hydrolysis is set to become glucose and galactolipin, and it is further converted to lactic acid and other organic acids, and then improve lactose intolerance.
Description
Technical field
The invention belongs to diet nutritional technical fields, more particularly, it relates to which a kind of improve secondary lactose not
It is resistant to the food formula and its preparation method and application of disease.
Background technique
Lactose intolerance (Lactose intolerance, LI) is a kind of common medical care problem, and the selection treated has
Limit.Lactose (Lactose) is distinctive carbohydrate in mammal milk, it by 1 molecule D-Glucose and 1 molecule D- galactolipin with
β-l, the disaccharide that 4 glycosidic bonds are combined into are one of energy sources of human body, have important physiological function to human body, specifically
Show as the absorption for promoting human body to calcium；Adjust intestinal flora；Participate in cellular activity；Generated galactolipin is to baby children after hydrolysis
The intellectual development of youngster has facilitation.Under normal physiological conditions, lactose is located at small intestinal mucosa epithelial cell brush in small intestine
The lactase hydrolysis of shape edge becomes glucose and galactolipin, finally can just be absorbed by the body.It can be seen that lactose and human body is strong
Health is closely related.Since certain crowds lack corresponding lactase, to cause body that can not digest and assimilate to it, simultaneously
It causes human gastrointestinal tract uncomfortable, the symptoms such as abdominal pain, abdominal distension, diarrhea, flatulence and spasm occurs and show as lactose intolerance.Have
Studies have shown that the incidence of China's Chinese Han Population alactasia is 75%~95%, the incidence of children's alactasia
It is quite high, belong to the high-incidence country of lactose intolerance.Therefore, the treatment method for studying lactose intolerance, to improvement China
The health of the people has extremely profound significance.
According to occurrence cause, lactose intolerance can be divided into three classes: congenital lactose intolerance, primary lactose are not
It is resistant to disease (also known as adult type alactasia), secondary lactose intolerance.Various main performance is as follows: congenital lactose is not
It is resistant to disease, is a kind of autosomal recessive disease, its lactase activity is low at birth or lacks by baby, eventually leads to
Functions of intestines and stomach numerous imbalances, the type are more rare；Primary lactose intolerance (also known as adult type alactasia) is normal
The one kind seen, with age, the lactase activity of vast majority of people gradually decrease, until enzyme activity is almost when the manhood
It completely disappears, so that causing body occurs the illness；Secondary lactose intolerance is relatively conventional, is due to intestinal epithelial cell
Damaged, small intestinal mucosa disease or certain systemic diseases cause temporary lactase activity low, and occurring so as to cause body should
Illness, and it is such variation then have invertibity, with the elimination of the cause of disease, lactase activity also restores normally, intolerance also with
Healing.LI is generally existing, and often in autosomal recessive heredity, disease incidence does not have apparent gender differences, however there is race
Difference, the most serious with asian population situation, incidence is about 75%~100%, the lactose intolerance of China adult
Index is 0.9.Secondary LI is more common, may occur in which in any age bracket.Such as LI incidence in children's chronic persisting diarrhea disease
Up to 20%, the infantile period rotavirus enteritis LI that occurs together is most common.
It is current to improve with the method for the treatment of lactose intolerance mainly include the following types: (1) edible low-lactose milk, is returned as far as possible
Lactose is kept away, to reduce contact of the body to lactose, achievees the purpose that improve symptom.However in growth and development children and
For calcium deficiency crowd, it will cause even more serious nutritional deficiencies.(2) lactose is hydrolyzed.Lactase is directly added into dairy products, from
And lactose therein of degrading, achieve the purpose that condition subject's safe edible.However, there are high production cost, life for such product
Production condition is harsh, the inclined sweet tea of product taste and be difficult to the defects of being esthetically acceptable to the consumers.(3) lactase is directly supplemented.It is ingesting containing cream
Before confectionery, suitably supplement lactase formulation is finally reached to improve body to the digestion power of lactose and alleviates illness
Purpose.However the treatment method needs long-term implementation, thereby results in high medical expense.
Konjaku glucomannan (Konjac glucomannan, KGM) is from Araeceae (Araceae) plant konjaku
(Amorphophallus) a kind of polysaccharide extracted in is the substance by D-MANNOSE and D-Glucose by 1.6:1 or 1.69:1
Amount than being aggregated by β -1,4 glycosidic bond.Natural KGM is made of micella radial arrangement, and crystal structure has β type
(crystal type) and two kinds of α type (armorphous), KGM relative molecular mass with konjaku kind, raw material storage time and processing side
Formula is different and changes, about 500000~2000000 dalton, in certain saccharide residue C3Exist on position by β-l, 3 glycosidic bond groups
At branch, every 32 saccharide residues have 3 branches on main chain, and every branch only has several saccharide residues, every about 19 saccharide residues
On have one with ester bond combine acetyl group.KGM has good water imbibition, film forming, thickening property, plasticity, emulsibility, knot
A variety of properties such as structure, water-retaining property and plastic property have and improve a variety of physiology such as immunity of organisms, weight-reducing, reducing blood lipid, anti-aging
Effect.
Based on the above reasons, the application is proposed.
Summary of the invention
To overcome the shortcomings of the prior art, improve secondary lactose intolerance the purpose of the present invention is to provide a kind of
Food formula of disease and its preparation method and application.The present invention is by preparing and compounding konjaku glucomannan (Konjac
Glucomannan, KGM) and low viscosity oxidation Konjac Glucomannan (Oxidized Konjac glucomannan, OKGM)
A kind of food formula for improving lactose intolerance is obtained.Food formula of the invention can promote enteron aisle lactic acid in a short time
The breeding of bacterium and bifid simultaneously continues the long period, so that lactose hydrolysis is become glucose and galactolipin, and be further converted to lactic acid
With other organic acids, and then improve lactose intolerance.
Above-mentioned first purpose to realize the present invention, The technical solution adopted by the invention is as follows:
A kind of food formula improving secondary lactose intolerance, including konjaku glucomannan and low viscosity aoxidize konjaku
Oligosaccharides, in which: the konjaku glucomannan and low viscosity oxidation Konjac Glucomannan mass ratio be 0.2~
1.0 ﹕ 0.8~1.5.
Further, above-mentioned technical proposal, the oxidation Konjac Glucomannan at room temperature, mass percentage concentration
Viscosity when being 1% is 1036mPas.
Further, above-mentioned technical proposal, Glucomannan content is not less than 85% in the konjaku glucomannan, described
The solution viscosity value range of konjaku glucomannan is 30000~38000mPaS (1wt%, 30 DEG C), and content of sulfur dioxide is not
Higher than 30mg/kg.
Further, above-mentioned technical proposal, the oxidation Konjac Glucomannan are made with the following method:
The konjaku glucomannan and isopropanol for being 1:4 by solid-liquid ratio, are mixed evenly, then adjust mixed liquor pH value
4~5 DEG C are adjusted to 7.5, then by temperature of reaction system, the hydrogen peroxide that volumetric concentration is 2.4%, 30min are added dropwise into system
It is inside added dropwise, keeps temperature-resistant, the reaction was continued 4h, be finally filtered, washed, it is dry, obtain the oxidation Amorphophallus rivieri glucomannan
Oligosaccharide.
Second object of the present invention is to provide the food formula of the secondary lactose intolerance of improvement described above
Preparation method, described method includes following steps:
(1) konjaku glucomannan and isopropanol for being 1:4 by solid-liquid ratio, is mixed evenly, then by mixed liquor pH value
7.5 are adjusted to, then temperature of reaction system is adjusted to 4~5 DEG C, the hydrogen peroxide that volumetric concentration is 2.4% is added dropwise into system,
It is added dropwise in 30min, keeps temperature-resistant, the reaction was continued 4h, be finally filtered, washed, it is dry, obtain the oxidation konjaku
Oligosaccharides；
(2) the oxidation Konjac Glucomannan and konjaku glucomannan made from step (1) are uniformly mixed according to a ratio
Or boiling water is added to be uniformly mixed according to a ratio.
Third object of the present invention is to provide the food formula of the secondary lactose intolerance of improvement described above
Application.
A kind of milk powder improving secondary lactose intolerance, including the present invention food formula and milk powder described above.
Preferably, the mass ratio of food formula and milk powder as described in the above technical scheme is 1.0~2.5:80~100.
Preferably, milk powder described in above-mentioned technical proposal can be any one of milk powder, goat milk powder.
A kind of fresh milk improving secondary lactose intolerance, including the present invention food formula and fresh milk described above.
Preferably, the amount ratio of food formula and fresh milk as described in the above technical scheme is 1.0~2.5 mass parts: 200
Parts by volume, in which: be using g:mL as benchmark between mass parts and parts by volume.
Preferably, fresh milk as described in the above technical scheme can be any one of fresh milk, fresh goat milk.
Compared with prior art, a kind of food formula improving secondary lactose intolerance of the present invention and its system
Preparation Method and application have the advantages that
Konjaku glucomannan of the invention can promote lactic acid bacteria and bifidobacteria significantly to increase, enterococcus and enterobacteria
The significantly reduced effect of quantity, though it is long to the competence for added value of the probiotics slow duration；And oxidized konjac glucomannan energy
The growth of Bifidobacterium and lactic acid bacteria is remarkably promoted in a short time, can obviously inhibit the growth of clostridium, but continue
Time is shorter.The two is used in compounding by a certain percentage, or using the Amorphophallus rivieri glucomannan for adding the purification centainly matched in milk powder
Glycan and oxidized konjac glucomannan, when they can promote the breeding of enteron aisle lactic acid bacteria and bifid in a short time and continue longer
Between, by the fermentation of lactic acid bacteria, so that wherein 20~30% lactose hydrolysis is become glucose and galactolipin, and further turn
Lactic acid and other organic acids are turned to, moreover, lactic acid bacteria can also generate α, beta galactosidase during the fermentation, to promote
The digestion of lactose.Bifidobacterium produces acid by metabolism, adjusts the normal creepage of gastrointestinal functions of enteron aisle, and generate extracellular glycosidase, intestines of degrading
The complicated polysaccharide of mucosal epithelial cells, to reach protection intestinal epithelial cell, prevent pathogenic bacteria to Intestinal epithelial cells into
One step is destroyed, so that the damage of small intestine surface villus is reduced, normal secretions beta galactosidase, and and then improve lactose intolerance
Disease.This method is easy to use, and effect is good.
Specific embodiment
It elaborates below to case study on implementation of the invention.The implementation case under the premise of technical solution of the present invention into
Row is implemented, and the detailed implementation method and specific operation process are given, but protection scope of the present invention is not limited to following realities
Apply case.
The information for including according to the application, to those skilled in the art can be easily to essence of the invention
Really description carries out various changes, without departing from spirit and scope of the appended claims.It should be understood that the scope of the present invention is not
Process, property defined by being confined to or component, because these embodiments and other descriptions are just for the sake of schematic
Illustrate certain aspects of the present disclosure.In fact, this field or those skilled in the relevant art obviously can be to embodiment party of the present invention
The various changes that formula is made all cover within the scope of the appended claims.
It is not intended to limit the scope of the invention for a better understanding of the present invention, expression dosage used in this application,
All numbers of percentage and other numerical value, are understood to be modified with word " about " in all cases.Therefore,
Unless stated otherwise, otherwise digital parameters listed in specification and appended book are all approximations, may
It can be changed according to the difference for the desirable properties for attempting to obtain.Each digital parameters at least should be considered as according to being reported
Effective digital and obtained by the conventional method of rounding up.
Konjaku glucomannan in the following each embodiments of the present invention is purification konjaku glucomannan, is special using invention
Sharp technology " method for eliminating sulfur dioxide in konjaku flour " (patent No.: ZL200910191189.6, Zhong Geng, Xia Yuhong) and " disappear
Except the method for alkaloid in konjaku flour " at (patent No.: ZL201010192436.7, Zhong Geng, Liu Yanan, Wang Hongwei, Zhang Shenglin)
It is obtained after reason, quality index requirement are as follows: Glucomannan content is not less than 85%, the solution viscosity value of 1% (mass fraction)
For range at 30000~38000mPaS (No. 4 rotors, 12r/min, 30 DEG C), content of sulfur dioxide is not higher than 30mg/kg, other
Index request meets NY494-2010 konjaku flour (People's Republic of China's agricultural industry criteria) requirement.
Aoxidize Konjac Glucomannan the preparation method comprises the following steps: by solid-liquid ratio be 1:4 KGM and isopropanol, be mixed
5min, use 0.5mol/L hydrochloric acid or dilute solution of sodium hydroxide adjust pH value be 7.5,4~5 DEG C at a temperature of react, drop
Add 2.4% H2O2, it is added dropwise in 30min, reacts 4h, is filtered, washed repeatedly (with the food of volumetric concentration 35% for 3~4 times
Grade ethyl alcohol) after, dry the OKGM at 50 DEG C.In 60 DEG C of heating water baths and 2h is stirred, (25 DEG C) is cooled to room temperature, utilizes rotation
Turn viscosimeter, the OKGM viscosity for detecting 1% is 1036mPas, that is, prepares OKGM.
It is effectively improved the konjaku glucomannan of secondary lactose intolerance and the proportion model of oxidation Konjac Glucomannan
It encloses for 0.2~1.0 ﹕ 0.8~1.5, the total dosage of each mixing is 1.0g~2.5g.
Embodiment 1
One kind of the present embodiment quickly improves the food formula of secondary lactose intolerance, and the method includes walking as follows
It is rapid:
By the konjaku glucomannan 0.2g of purification to conform to quality requirements and oxidation Konjac Glucomannan 1.5g and 200g
Milk powder mixing, is reconstituted with 200mL boiling water；Or by konjaku glucomannan 0.3g and aoxidize Konjac Glucomannan 0.8g mixture
It is added in the fresh milk of 200mL and mixes；Or konjaku glucomannan 0.3g is mixed with oxidation Konjac Glucomannan 0.8g
Object is reconstituted with 200mL boiling water and is drunk.
Embodiment 2
One kind of the present embodiment quickly improves the food formula of secondary lactose intolerance, and the method includes walking as follows
It is rapid:
By the konjaku glucomannan 1.0g of purification to conform to quality requirements and oxidation Konjac Glucomannan 0.8g and 80~
The mixing of 100g milk powder, is reconstituted with 200mL boiling water；Or konjaku glucomannan 1.0g and oxidation Konjac Glucomannan 1.5g are mixed
Conjunction object, which is added in the fresh milk of 200mL, to be mixed；Or by konjaku glucomannan 1.0g and aoxidize Konjac Glucomannan 1.5g
Mixture is reconstituted with 200mL boiling water and is drunk.The milk that the ratio is prepared is denser.
Embodiment 3
One kind of the present embodiment quickly improves the food formula of secondary lactose intolerance, and the method includes walking as follows
It is rapid:
By the konjaku glucomannan 0.8g of purification to conform to quality requirements and oxidation Konjac Glucomannan 1.2g and 80~
The mixing of 100g milk powder, is reconstituted with 200mL boiling water；Or konjaku glucomannan 0.8g and oxidation Konjac Glucomannan 1.7g are mixed
Conjunction object, which is added in the fresh milk of about 200mL, to be mixed；Or by konjaku glucomannan 0.8g and aoxidize Konjac Glucomannan
1.7g mixture is reconstituted with 200mL boiling water and is drunk.
With above-mentioned various konjaku glucomannans and oxidation Konjac Glucomannan ratio mixing milk, mouse is fed, in 8h
The lactase activity in its caecum and ileum is measured afterwards, and (positive is right with milk powder (negative control group) and addition lactic acid bacteria is individually used
According to group) control compare, in conspicuousness (ρ < 0.05) increase, be shown in Table 1.
1 mouse ileum of table and caecum fermentation liquid 8h lactase activity (N=3)
Mixing milk is prepared with konjaku glucomannan in above-mentioned Examples 1 to 3 and oxidation Konjac Glucomannan ratio, is raised
Mouse is fed, measures the lactose content in its caecum and ileum respectively at 4,8,12h, with pair for individually using milk powder (negative control group)
Photograph ratio, reduces in conspicuousness (ρ < 0.05)；With addition lactic acid bacteria (positive controls) control compared with see, effect it is more excellent or
Quite (it is shown in Table 2,3,4 respectively).
2 mouse ileum of table and caecum fermentation liquid 4h lactose content (N=3)
Annotation: same column lowercase difference indicates significant difference (P < 0.05).
3 mouse ileum of table and caecum fermentation liquid 8h lactose content (N=3)
Annotation: same column lowercase difference indicates significant difference (P < 0.05).
4 mouse ileum of table and caecum fermentation liquid 12h lactose content (N=3)
Annotation: same column lowercase difference indicates significant difference (P < 0.05).
Claims (10)
1. a kind of food formula for improving secondary lactose intolerance, it is characterised in that: including konjaku glucomannan and low viscous
Degree oxidation Konjac Glucomannan, in which: the quality of the konjaku glucomannan and low viscosity oxidation Konjac Glucomannan
Than for 0.2~1.0 ﹕ 0.8~1.5.
2. the food formula according to claim 1 for improving secondary lactose intolerance, it is characterised in that: the oxidation
At room temperature, viscosity when mass percentage concentration is 1% is 1036mPas to Konjac Glucomannan.
3. the food formula according to claim 1 for improving secondary lactose intolerance, it is characterised in that: the evil spirit
Glucomannan content is not less than 85% in taro Glucomannan, is 1wt% in mass concentration, under the conditions of 30 DEG C, the Amorphophallus rivieri glucomannan
The solution viscosity value range of glycan is 30000~38000mPaS, and content of sulfur dioxide is not higher than 30mg/kg.
4. the food formula according to claim 1 for improving secondary lactose intolerance, it is characterised in that: the oxygen
Change Konjac Glucomannan to be made with the following method:
The konjaku glucomannan and isopropanol for being 1:4 by solid-liquid ratio, are mixed evenly, are then adjusted to mixed liquor pH value
7.5, then temperature of reaction system is adjusted to 4~5 DEG C, volumetric concentration is added dropwise into system for 2.4% hydrogen peroxide, in 30min
It is added dropwise, keeps temperature-resistant, the reaction was continued 4h, be finally filtered, washed, it is dry, it is low to obtain the oxidation Amorphophallus rivieri glucomannan
Glycan.
5. the preparation method of the food formula described in claim 1 for improving secondary lactose intolerance, it is characterised in that: institute
The method of stating includes the following steps:
(1) konjaku glucomannan and isopropanol for being 1:4 by solid-liquid ratio, is mixed evenly, then adjusts mixed liquor pH value
4~5 DEG C are adjusted to 7.5, then by temperature of reaction system, the hydrogen peroxide that volumetric concentration is 2.4%, 30min are added dropwise into system
It is inside added dropwise, keeps temperature-resistant, the reaction was continued 4h, be finally filtered, washed, it is dry, obtain the oxidation Amorphophallus rivieri glucomannan
Oligosaccharide；
(2) the oxidation Konjac Glucomannan and konjaku glucomannan made from step (1) are uniformly mixed according to a ratio or are added
Boiling water is uniformly mixed according to a ratio.
6. a kind of milk powder for improving secondary lactose intolerance, it is characterised in that: including food formula described in claim 1
And milk powder.
7. the milk powder according to claim 6 for improving secondary lactose intolerance, it is characterised in that: the food is matched
The mass ratio of side and milk powder is 1.0~2.5:80~100.
8. the milk powder according to claim 6 for improving secondary lactose intolerance, it is characterised in that: the milk powder can
Think any one of milk powder, goat milk powder.
9. a kind of fresh milk for improving secondary lactose intolerance, it is characterised in that: including food formula described in claim 1
And fresh milk.
10. the fresh milk according to claim 9 for improving secondary lactose intolerance, it is characterised in that: the food
The amount ratio of formula and fresh milk is 1.0~2.5 mass parts: 200 parts by volume, in which: be with g:mL between mass parts and parts by volume
As benchmark.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102258083A (en) * | 2011-09-07 | 2011-11-30 | 福建农林大学 | Konjac glucomannan composite health-care yoghurt and preparation method thereof |
| CN108904523A (en) * | 2018-09-13 | 2018-11-30 | 昆明理工大学 | Konjak glucomannan is used to treat and improve the application of obesity |
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2018
- 2018-12-20 CN CN201811564643.3A patent/CN109601627A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102258083A (en) * | 2011-09-07 | 2011-11-30 | 福建农林大学 | Konjac glucomannan composite health-care yoghurt and preparation method thereof |
| CN108904523A (en) * | 2018-09-13 | 2018-11-30 | 昆明理工大学 | Konjak glucomannan is used to treat and improve the application of obesity |
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| 张小菊等: ""魔芋葡甘聚糖的改性修饰及其应用"", 《化学与生物工程》 * |
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