Functional dairy product

A technology for functional dairy products and dairy products, applied in dairy products, milk preparations, applications, etc., can solve the problems of poor water solubility, low bioavailability, and poor absorption effect of soybean isoflavones, and achieve the prevention of osteoporosis. Symptoms of loosening, beneficial to absorption, and the effect of promoting absorption and utilization

Inactive Publication Date: 2007-10-17
CHANGCHUN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to provide a functional dairy product that supplements women’s intake of isoflavones and other functional ingredients in the form of daily diet, and overc

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Before the milk is filled for production, the purified highly water-soluble isoflavone raw material is added to the milk in an amount of 0.12mmol aglycone / 100g milk, mixed evenly, and the normal filling production process is carried out. High water-soluble isoflavone liquid milk suitable for middle-aged and elderly women:

Embodiment 2

[0023] Add purified highly water-soluble isoflavone product raw materials in the initial batching production of yogurt, after adding 0.08mmol aglycone / 100g milk, carry out normal production process. Highly soluble isoflavone yogurt for younger women:

Embodiment 3

[0025] Before the standardized production process of milk powder, the unpurified high water-soluble isoflavone product raw materials are added to the base material at the rate of 0.10mmol aglycone / 100g milk, and soybean oligosaccharides are added at the ratio of 900mg oligosaccharides / 100g milk In the milk base material, mix well, and carry out the normal milk powder production process. A functional milk powder rich in high water-soluble isoflavones and oligosaccharides suitable for middle-aged and elderly women:

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PUM

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Abstract

A functional dairy product belongs to food technology field. It composed of dairy product and multi-glycosylation water-soluble isoflavone, oligosaccharides, calcium, iron and zinc added into dairy product, the effects of the present invention are: putting water-soluble soybean isoflavone into dairy product as daily-used food can improve woman climacterium and menopause syndrome, and prevent osteoporosis symptoms; adding oligosaccharides can adjust intestinal flora, be better to to absorbing isoflavones and improving absorption utility; calcium can enhancing single effect of pure calcium or pure isoflavone, their synergistic effect and oligosaccharide promoting action can increase bone mass density of postmenopausal women. Iron and zinc can cooperate with isoflavone estrogen and cooperate with oligosaccharide, can improve body immunity of younger women, play the role of delaying skin aging and preventing cancer and anti-tumor.

Description

technical field [0001] The invention belongs to the field of food, in particular to functional dairy products with added ingredients. Background technique [0002] Decreased bone mineral density and osteoporosis symptoms in middle-aged and elderly women have become a very important public health problem. Epidemiological surveys have found that the incidence of osteoporosis in elderly women is higher, and middle-aged women lose more than 20% of their bone density during the 5-7 years of menopause. A survey of 25,852 cases of fractures and osteoporosis in patients over the age of 65 by international and Canadian medical institutions showed that more than 77% of them were women (Vanasse, A. et al. Bone mineral density measurement and osteoporosis treatment after a fragility fracture in older adults: regional variation and determinants of use in Quebec. BMC Musculoskeletal Disorders. 2005, 6: 33). According to the survey statistics of 28 million osteoporosis patients in the Un...

Claims

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Application Information

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IPC IPC(8): A23C9/152A23C9/158
Inventor 李丹李晓磊李荣和朴官和
Owner CHANGCHUN UNIV
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