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Preparation method of high anti-oxidant milk powder addictive

An additive and high resistance technology, applied in the field of milk powder additive preparation, can solve the problems of low milk powder safety, low biological activity, complex milk powder components, etc., achieve easy control of reaction degree, high biological activity, and improve lactose intolerance Effect

Active Publication Date: 2013-10-16
浙江科露宝食品有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the milk powders prepared above have the disadvantages of low safety and low biological activity, and at the same time make the ingredients of the milk powder more complicated.

Method used

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  • Preparation method of high anti-oxidant milk powder addictive

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] (1) Preparation of casein-lactose mixed system: According to the composition of skim milk, a casein-lactose model was constructed, and lactose was added according to the ratio of casein to lactose (1:1.6). Stir to dissolve, mix well, and adjust the pH to 6.6. Freeze-dried and crushed and stored at 4°C for later use;

[0015] (2) Preparation of casein-lactose Maillard reaction product: place the dry sample obtained in (1) in a saturated K 2 CO 3 The solution was left overnight in a humidistat. get the water activity as a w =0.44 sample. Then use microwave oven 400w to process 15min to obtain the Maillard reaction system product of casein-lactose, which has higher antioxidant activity (when the protein content is 1mg / mL, the reducing power of the system is A 700nm =0.477, DPPH clearance rate was 68%), and basically maintained its antioxidant activity during in vitro digestion.

[0016] (3) Separation: The Maillard reaction system obtained in (2) is subjected to ultr...

Embodiment 2

[0020] (1) Preparation of casein-lactose mixed system: According to the characteristic composition of milk, a casein + whey protein-lactose model was constructed, and whey protein and lactose were prepared in proportion (1:1.6) into a solution. Stir to dissolve, mix well, and adjust the pH to 8.0. Freeze-dried and crushed and stored at 4°C for later use;

[0021] (2) Preparation of casein-lactose Maillard reaction product: place the dry sample obtained in (1) in a saturated K 2 CO 3 The solution was left overnight in a humidistat. get the water activity as a w =0.44 sample. Then use a microwave oven at 400w for 15 minutes to obtain the product of the Maillard reaction system of casein-lactose, which has a high antioxidant activity. The protein content is 1mg / mL, and the reducing power of the system is A 700nm =0.378, DPPH clearance rate was 34%), and basically maintained its antioxidant activity during in vitro digestion.

[0022] (3) Separation: The Maillard reaction sy...

Embodiment 3

[0026] (1) Preparation of casein-whey protein-lactose mixed system: according to the characteristic composition of milk, a casein+whey protein-lactose model was constructed, and the casein, whey protein and lactose were proportioned (1:0.2456:1.6 ) into a solution. Stir to dissolve, mix well, and adjust the pH to 6.6. Freeze-dried and crushed and stored at 4°C for later use;

[0027] (2) Preparation of casein+whey protein-lactose Maillard reaction product: put the dry sample obtained in (1) in a saturated K 2 CO 3 The solution was left overnight in a humidistat. get the water activity as a w =0.44 sample. Then use a microwave oven at 400w for 15 minutes to obtain the product of the Maillard reaction system of casein-lactose, which has a high antioxidant activity. The protein content is 1mg / mL, and the reducing power of the system is A 700nm =0.465, DPPH clearance rate was 69%), and basically maintained its antioxidant activity during in vitro digestion.

[0028] (3) Sep...

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Abstract

A preparation method of high anti-oxidant milk powder addictive comprises following steps: taking milk protein (casein, lactalbumin) and lactose dry matter as the raw materials; preparing maillard reaction products by short-time glycosylation assisted by the microwave technology; after re-dissolution, through a sequent steps of subjecting the solution to a ultrafilter membrane and a column chromatography, condensing, and spray drying, so as to obtain a milk powder addictive with high anti-oxidant properties and functional properties. The preparation method is simple, efficient, reasonable, and relatively safe, not only improves the solubility of protein and anti-oxidant performance of milk powder, enlarges the application area of protein, but also maintains the biological characteristics of casein and lactalbumin, and eases the panic of people to milk powder addictive to certain extent.

Description

technical field [0001] The invention relates to the milk powder industry, in particular to a method for preparing a milk powder additive with high antioxidant performance using milk protein and lactose as raw materials. Background technique [0002] With the improvement of people's living standards, people's requirements for milk powder pay more attention to its nutrition and safety. However, with the continuous spread of "poisonous milk powder", carcinogenic milk powder, the use of banned milk powder additives and the use of additives exceeding the standard, people are less and less aware of how to choose the variety of milk powder on the market, which has aroused people's concern for milk powder additives. panic. According to the physiological characteristics of different groups of people, young people want to be fit, and old people want to live longer. The functional factors added to milk powder are also different, and the addition of functional factors has become a sell...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152
Inventor 涂宗财张兰王辉沙小梅张露李瑞平满泽洲
Owner 浙江科露宝食品有限公司
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