Infant nutrition supplementary food and making method thereof

A technology for nutritional supplementation and preparation method, applied in the field of complementary food for infants and young children, can solve the problems of lactose intolerance, low activity, rash, etc., and achieve the effects of improving palatability, improving nutritional value and facilitating digestion

Inactive Publication Date: 2016-12-07
SHANTOU PEIZHI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

Invention relates to an infant or child formula made with various sources such as cow's milk powder, whey solids, vegetable oils, nuts, yeast extract, etc., which helps them absorb important substances like amino acids without causing any negative side effect on their health.

Problems solved by technology

Technological Problem: Unfortable eatings can lead to poor body weight gain by causing inflammation that may harm their future child's wellbeing. To address this problem, there has been developed methods called balance feeders where both calorie and calcium levels were carefully controlled while giving birth to newborns who had better ways to absorb these substances through natural processes like swallowing. Balancing formulae containing different types of proteins could help reduce immune responses caused by certain factors found naturally occurring at high ages. Additionally, adding extra vegetables made up mostly of animal products further improves gut function without increasing unwanted side effects associated with regular consumption.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Step (1): Put 550 g of skimmed milk powder, 100 g of anhydrous glucose, 200 g of soy protein powder, 30 g of whey protein powder, 50 g of fructo-oligosaccharides, and 10 g of galacto-oligosaccharides into the mixing tank, Keep stirring and dissolving in water, control the pH to 6.5~7.2, and keep the temperature between 30℃~40℃;

[0035] Step (2): Mix 28 g of lactase with an enzyme activity of 15000u / g and 12 g of protease with an enzyme activity of 25000u / g into the enzymatic hydrolysate. After adding the enzymatic hydrolysate to the mixing tank, keep the pH at 7.2-7.8, and the temperature Stir at 30℃~40℃ for 15min to obtain enzymatic hydrolysis slurry;

[0036] Step (3): Send the enzymatic hydrolysis slurry to a roller dryer, and dry it for 15 minutes at a temperature of 135°C to 145°C, a pressure of 5.5-6Pa, and a rotation speed of 2r / min, and then send it to the crusher for crushing treatment , To obtain a powdery intermediate; of course, conventional spray drying, freez...

Embodiment 2

[0039] Step (1): Put 550 g of skimmed milk powder, 100 g of anhydrous glucose, 100 g of soy protein powder, 60 g of whey protein powder, 50 g of fructo-oligosaccharides, and 10 g of galacto-oligosaccharides into the mixing tank, Keep stirring and dissolving in water, control the pH to 6.5~7.2, and keep the temperature between 30℃~40℃;

[0040] Step (2): Mix 28 g of lactase with an enzyme activity of 15000u / g and 12 g of protease with an enzyme activity of 25000u / g into the enzymatic hydrolysate. After adding the enzymatic hydrolysate to the mixing tank, keep the pH at 7.2-7.8, and the temperature Stir at 30℃~40℃ for 15min to obtain enzymatic hydrolysis slurry;

[0041] Step (3): Send the enzymatic hydrolysis slurry to a roller dryer, and dry it for 15 minutes at a temperature of 135°C to 145°C, a pressure of 5.5-6Pa, and a rotation speed of 2r / min, and then send it to the crusher for crushing treatment , To obtain a powdery intermediate;

[0042] Step (4): A multivitamin prepared f...

Embodiment 3

[0044] Put 550 g of skimmed milk powder, 100 g of anhydrous glucose, 200 g of soy protein powder, 30 g of whey protein powder, 50 g of fructo-oligosaccharides, and 10 g of galacto-oligosaccharides into the mixing tank, keep stirring and dissolve in water , Control the pH to 6.8~7.5, and keep the temperature between 30℃~40℃;

[0045] Step (2):

[0046] Take 12 g of enzyme activity to 30000u / g, using Aspergillus niger protease: trypsin: papain: neutral protease: bromelain protease in the ratio of 5:18:3:1:2, and 28g enzyme activity of 10000u / g g, using Aspergillus oryzae lactase: Aspergillus niger lactase: Pichia pastoris lactase: Kluyveromyces fragilis lactase in the ratio of 10:5:2:5 to prepare the lactase for enzymatic hydrolysis After adding the enzymatic hydrolysate to the stirring tank, keep the pH at 6.8~7.5, and stir at the temperature of 30℃~35℃ for 35min to obtain the enzymatic hydrolysis slurry;

[0047] Step (3): Send the enzymatic hydrolysis slurry to a roller dryer, and...

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Abstract

The invention relates to the field of infant supplementary food, and more specifically relates to an infant nutrition supplementary food and a making method thereof. According to the invention, through protease enzymatic hydrolysis processing, content of soybean protein and allergic protein in lactoprotein is reduced, the generated partial short peptide is in favor of infant digestion and absorption; by reducing lactose content in the product through lactase processing, oligomeric galactose and fructo-oligose are supplemented for adjusting the flavor of the product, lactose content of the product is reduced, digestion is promoted, palatability of the product is increased; by secondary addition of composite vitamin and a composite mineral matter, secondary addition can supplement element and component lacked in the raw materials so as to increase the nutrition value of the product, infant absorption is convenient, by employing and lactase with different kinds and different ratios, the product is made, and the product is suitable for baby at different phases during a 6-36 month period.

Description

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Claims

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Application Information

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Owner SHANTOU PEIZHI FOOD
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