Functional health care dairy products

A health care milk and product technology, applied in the direction of milk preparations, dairy products, food preparation, etc., can solve the problems that have not yet been seen in functional health care milk products or research reports, so as to prevent and inhibit physiological effects, improve grades, and promote The effect of digestion and absorption

Inactive Publication Date: 2008-09-17
广州伯凯生物技术有限公司
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  • Description
  • Claims
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Problems solved by technology

[0008] Although there are some health foods characterized by the addition of mannose-oligosaccharides in the market and literature research, there are no products t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0030] Example 1 Health-care fresh milk containing functional oligosaccharides

[0031] Take the non-resistant milk that meets the GB6914-86 inspection standard as raw milk, add oligomannose powder and oligofructose powder with a degree of polymerization of 3 to 7 according to the ratio in Table 1, and stir for 10 minutes; after heating to 80°C, Homogenize under a pressure of 3.0Mpa; then sterilize at 140°C for 3 seconds and cool to 25°C; then add probiotics according to the ratio in Table 1. The probiotics mainly include bifidobacteria and lactobacillus casei. Wait, and finally stir for 10 minutes to get the final product—healthy fresh milk containing functional oligosaccharides.

[0032] Table 1 Health-care fresh milk containing functional oligosaccharides

[0033]

Example Embodiment

[0034] Example 2 Nucleic acid high-energy milk containing oligomannose

[0035] Take 100mL of fresh milk or high-quality skimmed milk powder with a standard above grade 1 and heat it to 65°C as raw milk for use; also take nucleic acid or nucleotide 0.02g, oligomannose (polymerization degree 3-7) powder 0.5g, 0.01g of vitamin C, dissolved after mixing, and then put into the raw milk at 65°C together with 0.05g of sucrose fat that has been separately dissolved. After stirring for 5 minutes, perform primary and secondary homogeneous emulsification at 20MPa and 5MPa. Carry out ultra-high temperature sterilization again, control the outlet temperature below 40℃, quickly drop the temperature to 4~6℃, and leave it for 24h to be the finished product.

Example Embodiment

[0036] Example 3 Infant health care milk containing oligomannose and oligofructose

[0037]Breast milk is the best first-choice food for infants and young children. Breastfeeding is less diseased than artificially fed infants. Biologically, breastfeeding is the most suitable. In this embodiment, fresh milk is used, taurine and lecithin which are beneficial to the brain development of infants and young children are added, and liquid milk suitable for infants and young children is added, and mannose oligosaccharide powder with better probiotic effect is added ( Polymerization degree 3~7), eliminate infants and young children’s functional constipation, promote nutrient absorption and improve infant’s immunity.

[0038] The raw milk formula is as follows (take 1kg milk product as an example): 400.0g whole milk, 25.0g desalted whey powder, 8.0g whey protein concentrate, 7.0g lecithin, 5.0g corn oil, 16.0g soybean oil, 20.0 sucrose g, mannose oligosaccharide 1.0g, fructooligosaccharide ...

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PUM

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Abstract

The invention provides a functional health care dairy product, which is characterized in that the functional oligosaccharides is added, which is one of or a mixture of more than one of oligomannose, a xylo-oligosaccharide, a fructooligosaccharide, galactooligosaccharide, stachyose, raffinose, reductive issooligonsaccharide, maltooligosaccharide, soybean oligosaccharide, chitooligosaccharides, lactulose, gentianose, and particularly oligomannose,the xylo-oligosaccharide, and the fructooligosaccharide, the addition quantity is from 0.01% to 15.00% of dry-based milk (when the liquid milk is converted into a dry powder), oligomannose is possible to add into the prior dairy product and also to add into the dairy product during the processing, and the final product is either a milk powder, the liquid milk, or a milk slice. The functional health care dairy product has the advantages of having the virtue of reinforcing the beneficial bacterium to propagate, regulating the intestines micro-ecology, being useful for getting rid of the functional constipation, improving the body immunity, preventing and restraining hyperlipemia, boosting the digestion and adsorption of the nutritional ingredients in the prior dairy products.

Description

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Claims

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Application Information

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Owner 广州伯凯生物技术有限公司
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