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Goat milk product capable of enhancing immunity and preparation method thereof

A technology to enhance immunity and dairy products, applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of no auxiliary treatment for colds, ineffective immunity, and difficult digestion and absorption of dairy products, so as to improve the human body. The ability to resist cold germs, improve human immunity, and shorten the time for digestion and absorption

Inactive Publication Date: 2016-07-20
潍坊紫鸢乳业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Patent CN201110365112.3 discloses a liquid dairy product for health care and its production method, which has a certain health care effect for people to prevent or alleviate the "three highs" symptoms of hypertension, hyperlipidemia and hyperglycemia; however, the dairy product uses Most of the raw material formulas are high-protein raw materials, and have not been decomposed accordingly, so they are not easy to be digested and absorbed; at the same time, they are designed for the three high groups, and the audience is relatively narrow
[0007] The existing dairy products have the following defects: (1) in dairy products, the content of eicosadonic acid, nucleotides, vitamin B1 and vitamin K1 is relatively low; (2) dairy products are not easily digested and absorbed; (3) It just enhances nutrition and enhances human immunity. The effect is not obvious; (4) It does not have the function of auxiliary treatment of colds; (5) The shelf life of dairy products is short

Method used

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  • Goat milk product capable of enhancing immunity and preparation method thereof
  • Goat milk product capable of enhancing immunity and preparation method thereof
  • Goat milk product capable of enhancing immunity and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1 A kind of goat milk product that enhances immunity

[0036] The raw materials of the goat milk product, in parts by weight, include 400-500 parts of skimmed goat milk, 2-7 parts of seaweed polysaccharide, 1-3.8 parts of mannitol, 5-9 parts of eyebrow powder, and 2-6 parts of lily powder , Tremella powder 8-10 parts, wild jujube powder 5-8 parts, lotus seed powder 9-11 parts, stabilizer 0.2-0.4 parts;

[0037] The stabilizer is formed by mixing sucrose ester, sodium stearoyl lactylate, and monoglyceride citrate in a weight ratio of 5:1:3.

Embodiment 2

[0038] Example 2 Single factor analysis experiment of seaweed polysaccharide content

[0039] A goat milk product for enhancing immunity, comprising the following raw materials: skimmed goat milk, seaweed polysaccharide, mannitol, eyebrow powder, lily powder, white fungus powder, jujube powder, lotus seed powder, and a stabilizer;

[0040] The following raw materials are used in parts by weight: 450 parts of skimmed goat milk, 2.3 parts of mannitol, 7.5 parts of eyebrow powder, 4.5 parts of lily powder, 9 parts of white fungus powder, 7 parts of jujube powder, 10 parts of lotus seed powder, and 0.3 parts of stabilizer;

[0041] The ratio of the above raw materials remains unchanged, only the ratio of sodium alginate is changed, and the parts by weight of sodium alginate in Examples 2-6 are used to prepare goat milk products;

[0042]

[0043] The stabilizer is formed by mixing sucrose ester, sodium stearoyl lactylate, and monoglyceride citrate in a weight ratio of 5:1:3.

Embodiment 7

[0044] Example 7 Single factor analysis experiment of jujube powder content

[0045] A goat milk product for enhancing immunity, comprising the following raw materials: skimmed goat milk, seaweed polysaccharide, mannitol, eyebrow powder, lily powder, white fungus powder, jujube powder, lotus seed powder, and a stabilizer;

[0046] The following raw materials are used in parts by weight: 450 parts of skimmed goat milk, 5 parts of seaweed polysaccharide, 2.3 parts of mannitol, 7.5 parts of eyebrow powder, 4.5 parts of lily powder, 9 parts of tremella powder, 10 parts of lotus seed powder, and 0.3 parts of stabilizer;

[0047] The ratio of the above raw materials remains unchanged, only the ratio of sodium alginate is changed, and the parts by weight of the wild jujube powder in Examples 7-11 are used to prepare goat milk products;

[0048]

[0049] The stabilizer is formed by mixing sucrose ester, sodium stearoyl lactylate, and monoglyceride citrate in a weight ratio of 5:1:3...

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Abstract

The invention provides a goat milk product capable of enhancing immunity. The goat milk product comprises the following raw materials in parts by weight: 400-500 parts of skimmed goat milk, 2-7 parts of algal polysaccharide, 1-3.8 parts of mannitol, 5-9 parts of catjang cowpea flour, 2-6 parts of lily powder, 8-10 parts of white fungus powder, 5-8 parts of wild jujube powder, 9-11 parts of lotus seed powder and 0.2-0.4 parts of stabilizer, wherein the stabilizer is formed by mixing sucrose ester, sodium stearoyl lactylate and monoglyceride citrate in the weight ratio of 5:1:3. Every 100g of the goat milk product contains 17.01-19.21 micrograms of eicosatetraenoic acid, 62.5-66.7 milligrams of nucleotide, 3.21-4.02 milligrams of vitamin B1 and 72.2-75.6 micrograms of vitamin K1.

Description

technical field [0001] The invention relates to a goat milk product, in particular to an immunity-enhancing goat milk product and a preparation method thereof, belonging to the field of dairy product processing. Background technique [0002] As a natural product, goat milk is relatively scarce and its output is relatively stable due to the limitation of breeding areas. The global goat milk resources are mainly distributed in a few countries with developed animal husbandry and dairy industries, such as New Zealand, the Netherlands and other agricultural areas. Goat milk is mainly produced in New Zealand, India, and Bangladesh. In Europe, it is mainly produced in France, Spain, and Greece. In my country, the number of dairy goats in Shaanxi is in a leading position. [0003] Goat's milk has higher nutritional value than cow's milk, better lactose tolerance, and is less prone to allergies. It is one of the important directions for people to develop dairy products in recent year...

Claims

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Application Information

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IPC IPC(8): A23C9/152A23C9/156
CPCA23C9/152A23C9/156
Inventor 姜孟东孙志强刘永才周育才陈明君刘洪英刘海滨
Owner 潍坊紫鸢乳业发展有限公司
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