Milk powder capable of improving intelligence and immunity of infants and dry-mixing production technology thereof

Abstract

The invention belongs to the food field, and specifically provides a milk powder capable of improving intelligence and immunity of infants and a dry-mixing production technology thereof. The provided milk powder comprises a DBL intelligent protection system; wherein the DBL represents three main raw materials: docosahexaenoic acid, bifidobacterium, and lactoferrin. At the same time, the invention further provides a dry-mixing production technology of the milk powder. The milk powder has the advantages that the activities of each bioactive component are preserved maximally, the nutrients are evenly dispersed in the milk powder, and the intelligence and immunity of infants can be prominently improved.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a milk powder for improving the intelligence and resistance of infants and a dry mixing production process thereof. Background technique [0002] Infants and young children are relatively weak in constitution, so in their exclusive food infant milk powder, it is often necessary to add a variety of biologically active substances to improve their physical abilities. Existing milk powder for infants and young children mostly focuses on improving the intelligence ability of infants and young children, but the resistance of infants and young children is limited. [0003] At the same time, most of the biologically active substances added to infant milk powder are heat-sensitive or have limited use. For example, docosahexaenoic acid (i.e. DHA) and arachidonic acid (i.e. ARA) are easily oxidized and deteriorated and lose their activity in direct contact with air and moisture. In order t...

AI Technical Summary

Problems solved by technology

Even so, the traditional wet method of adding biologically active substances will still destroy the embedding layer, thereby reducing its biological activity

At the same time, traditional lactoferrin, probiotics and other ingredients also lose a lot of activity after wet sterilization

At the same time, the traditional infant milk powder preparation process has heating steps, which will also reduce the activity of heat-sensitive bioactive substances

[0004] To sum up, the existing infant milk powder generally has deficiencies such as unreasonable formula composition, incomplete nutrition, and limited improvement of infant digestion, absorption, and resistance.

The existing production process of infant milk powder generally has the disadvantage that the unreasonable process method leads to the serious loss of the activity of the biologically active substances in the product

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