Application of lactose-free brown fermented milk in preparation of products for reducing blood sugar and blood fat
The invention discloses application of lactose-free brown fermented milk in preparation of products for reducing blood sugar and blood fat. The content of lactose in the lactose-free brown fermented milk is lower than 0.5 g/100g. The invention also discloses a preparation method of the lactose-free...
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| creator | LI SHUOQIAN TAO HAN FANG XIAOHAN QIAN HAO CHEN JIANXIN FENG YUNKAI LIU FENGHUA |
| description | The invention discloses application of lactose-free brown fermented milk in preparation of products for reducing blood sugar and blood fat. The content of lactose in the lactose-free brown fermented milk is lower than 0.5 g/100g. The invention also discloses a preparation method of the lactose-free brown fermented milk, which comprises the following steps: sterilizing fresh milk, mixing the sterilized fresh milk with low-temperature lactase, and carrying out enzymolysis and browning treatment to obtain a browning material; and mixing the browning material with a leavening agent, fermenting, refrigerating, and carrying out after-ripening treatment, so as to obtain the lactose-free brown fermented milk. The application of the lactose-free brown fermented milk in preparation of products for reducing blood sugar and blood fat is provided for the first time, the lactose-free brown fermented milk can promote expression of ACSL3, FADS1, FADS2 and G0S2 genes by reducing expression of LPL genes, and the lactose-free b |
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The content of lactose in the lactose-free brown fermented milk is lower than 0.5 g/100g. The invention also discloses a preparation method of the lactose-free brown fermented milk, which comprises the following steps: sterilizing fresh milk, mixing the sterilized fresh milk with low-temperature lactase, and carrying out enzymolysis and browning treatment to obtain a browning material; and mixing the browning material with a leavening agent, fermenting, refrigerating, and carrying out after-ripening treatment, so as to obtain the lactose-free brown fermented milk. The application of the lactose-free brown fermented milk in preparation of products for reducing blood sugar and blood fat is provided for the first time, the lactose-free brown fermented milk can promote expression of ACSL3, FADS1, FADS2 and G0S2 genes by reducing expression of LPL genes, and the lactose-free b</description><language>chi ; eng</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20231222&DB=EPODOC&CC=CN&NR=117256676A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20231222&DB=EPODOC&CC=CN&NR=117256676A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LI SHUOQIAN</creatorcontrib><creatorcontrib>TAO HAN</creatorcontrib><creatorcontrib>FANG XIAOHAN</creatorcontrib><creatorcontrib>QIAN HAO</creatorcontrib><creatorcontrib>CHEN JIANXIN</creatorcontrib><creatorcontrib>FENG YUNKAI</creatorcontrib><creatorcontrib>LIU FENGHUA</creatorcontrib><title>Application of lactose-free brown fermented milk in preparation of products for reducing blood sugar and blood fat</title><description>The invention discloses application of lactose-free brown fermented milk in preparation of products for reducing blood sugar and blood fat. 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The content of lactose in the lactose-free brown fermented milk is lower than 0.5 g/100g. The invention also discloses a preparation method of the lactose-free brown fermented milk, which comprises the following steps: sterilizing fresh milk, mixing the sterilized fresh milk with low-temperature lactase, and carrying out enzymolysis and browning treatment to obtain a browning material; and mixing the browning material with a leavening agent, fermenting, refrigerating, and carrying out after-ripening treatment, so as to obtain the lactose-free brown fermented milk. The application of the lactose-free brown fermented milk in preparation of products for reducing blood sugar and blood fat is provided for the first time, the lactose-free brown fermented milk can promote expression of ACSL3, FADS1, FADS2 and G0S2 genes by reducing expression of LPL genes, and the lactose-free b</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Application of lactose-free brown fermented milk in preparation of products for reducing blood sugar and blood fat |
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