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Liquid milk added with active polysaccharide

A technology of active polysaccharides and liquid milk, which is applied in the direction of milk preparations, dairy products, food preparation, etc., can solve the problems of loss of immune regulation function, unacceptable market, intolerance of high temperature, etc., to improve human immunity and considerable economic benefits Benefits, the effect of improving physical fitness

Active Publication Date: 2009-02-04
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, dairy products that can regulate and improve human immunity are mostly colostrum powder and lactoferrin containing immunoglobulins. The important reason is that, as industrial products, liquid milk must be sterilized before it can be marketed, but these immunoglobulins Proteins and lactoferrin-like substances are not resistant to high temperatures, and will lose their immune-regulatory effects after high-temperature treatment, so they cannot be applied to UHT milk; on the other hand, many plant-active polysaccharides and fungal activities with relatively good immune activity Polysaccharide itself has some unacceptable tastes, such as bitterness, and improper addition to food and beverages will also lead to unacceptable market, these factors restrict the development of liquid milk with immune function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The composition of every 1000 parts of liquid milk (by weight):

[0041] 600 servings of milk

[0042] 1.5 parts zymosan

[0043] 40 parts white sugar

[0044] 1 part honey

[0045] Carrageenan 0.1 parts

[0046] Sucrose fatty acid ester 0.5 parts

[0047] Food flavor 1 part

[0048] Compound Nutrients 0.01 parts

[0049] Purified water 355.89 parts

[0050]Compound nutrient is a mixture of vitamins, minerals, and amino acids, which may contain: VA, VD, Fe, Zn and taurine, etc., such as the mixed nutrient VR02852231 of the Dutch DSM company.

[0051] Preparation:

[0052] 1. Milk inspection: the fat, protein, dry matter and other indicators should meet the secondary standards set by the applicant: fat ≥ 3.3%, protein ≥ 3.00%, dry matter ≥ 11.85%, acidity ≤ 17°, the Raw milk should be refrigerated below 4°C;

[0053] 2. Ingredients: Pour appropriate amount of the above-mentioned milk into the chemical material tank, heat to 60-70°C, add carrageenan and sucrose ...

Embodiment 2

[0065] The composition of every 1000 parts of liquid milk (by weight):

[0066] 800 servings of milk

[0067] Lycium barbarum polysaccharide 2 parts

[0068] 45 parts white sugar

[0069] 1 part honey

[0070] Xanthan gum 0.2 parts

[0071] Glyceryl monostearate 0.3 parts

[0072] Sucrose fatty acid ester 0.6 parts

[0073] 1 serving spices

[0074] Composite nutrients 0.02 parts

[0075] Purified water 149.88 parts

[0076] Wherein, the compound nutrient formula includes: VA, VC, VD, Zn and taurine (see Example 1), and the preparation method and product characteristics of the beverage are the same as in Example 1.

Embodiment 3

[0078] The composition of every 1000 parts of liquid milk (by weight):

[0079] 800 servings of milk

[0080] Agaricus blazei polysaccharide 2.5 parts

[0081] 45 parts white sugar

[0082] 3 parts honey

[0083] 0.3 parts of mono(d) stearic fatty acid glyceride

[0084] 1 part sucrose fatty acid ester

[0085] 1 part microcrystalline cellulose

[0086] 1 serving spices

[0087] Composite nutrients 0.03 parts

[0088] Purified water 146.17 parts

[0089] Wherein, the compound nutrient formula includes: VA, VD, Fe, Ca and taurine (see Example 1), and the preparation method and product characteristics of the beverage are the same as in Example 1.

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PUM

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Abstract

The invention discloses liquid milk added with active polysaccharide, and the components per 1000 weight portions contain: 600 to 900 portions of milk, 1 to 3 portions of active polysaccharide, 40 to 60 portions of sugar, 1 to 5 portions of honey, 0.1 to 1.5 portions of stabilizer, 0.5 to 1.5 portions of emulsifier and residual purified water. As the immune active polysaccharide is added, the liquid milk is a novel, functional and prepared milk, and after super-high temperature sterilization according to the manufacturing process of liquid milk, the product can keep the immune activity and good taste and flavor. Combined with nutritional components of milk, the liquid milk achieves the effect of homology of medicine and food in daily drink.

Description

technical field [0001] The invention relates to a functional milk product, in particular to an ultra-high temperature sterilized milk with immune function by adding immune active polysaccharide, which belongs to the field of dairy processing. Background technique [0002] Immunoactive polysaccharides are a new research achievement of modern biomedicine. Its functions in stimulating, regulating, and improving the human immune system and enhancing human immunity are increasingly recognized by people. The characteristics and characteristics of immunoactive polysaccharides of various structures and sources Applications have been researched and reported one after another. There have been many reports on both the immune active polysaccharide itself and the related products processed by these immune active polysaccharides. With the increasingly fierce market competition, people's survival pressure is increasing. Science shows that people's immunity will also be reduced under stres...

Claims

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Application Information

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IPC IPC(8): A23C9/152A23C9/156A23L1/09A23L1/29A23L33/00
Inventor 苏桄宇樊启程赵美霞
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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