Anti-ageing functional acidified milk and preparation method thereof

A fermented milk and anti-aging technology, which is applied in dairy products, milk preparations, applications, etc., can solve the problems of few anti-aging nutritional products, single nutritional ingredients and functions of products, mixed fish and dragons, etc., to meet the needs of an aging society, Improvement of physical fitness, variety of effects

Inactive Publication Date: 2016-12-21
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the advent of an aging society, middle-aged and elderly people will gradually become the main body of society, and the nutritional health of middle-aged and elderly people has also become a social issue of general concern. The contradiction between supply and demand of tailor-made anti-aging nutritional food is becoming increasingly prominent
[0004] At present, there are very few anti-aging nutritional products on the market, and they are mixed with good and bad people. The nutritional ingredients and functions of the products are single, and most of them are publicity concepts or a specific ingredient. Anti-aging nutritional fermented milk product verified by experimental function

Method used

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  • Anti-ageing functional acidified milk and preparation method thereof
  • Anti-ageing functional acidified milk and preparation method thereof
  • Anti-ageing functional acidified milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] An anti-aging functional fermented milk, comprising the following components by weight percentage:

[0039] Tea Polyphenols 0.2%

[0040] Sodium selenite 0.00005%

[0041] Calcium carbonate 0.003%

[0042] Vitamin E 0.005%

[0043] Vitamin A 0.005%

[0044] Vitamin D 0.005%

[0045] Mixed starter 0.03%

[0046] Milk balance.

[0047] The mixed starter is: Lactobacillus plantarum WW, Streptococcus thermophilus and Lactobacillus bulgaricus.

[0048] A preparation method of anti-aging functional fermented milk, comprising the following steps:

[0049] A. Raw milk acceptance and pre-treatment: Milk is filtered and purified with a centrifugal milk cleaner at a temperature of 32°C. The milk fat is then standardized according to product quality characteristics to avoid adverse effects on the flavor and uniformity of fermented milk.

[0050] B. Blending: Add vitamin A, vitamin D, vitamin E, calcium carbonate, sodium selenite, tea polyphenols and other ingredients, and ...

Embodiment 2

[0056] An anti-aging functional fermented milk, comprising the following components by weight percentage:

[0057] Tea polyphenols 0.1%

[0058] Sodium selenite 0.00006%

[0059] Calcium carbonate 0.002%

[0060] Vitamin E 0.008%

[0061] Vitamin A 0.003%

[0062] Vitamin D 0.008%

[0063] Mixed starter 0.02%

[0064] Milk balance.

[0065] The mixed starter is: Lactobacillus plantarum WW, Streptococcus thermophilus and Lactobacillus bulgaricus.

[0066] A preparation method of anti-aging functional fermented milk, comprising the following steps:

[0067] A. Raw milk acceptance and pre-treatment: Milk is filtered and purified with a centrifugal milk cleaner at a temperature of 30°C; then milk fat is standardized according to product quality characteristics to avoid adverse effects on the flavor and uniformity of fermented milk ;

[0068] B. Deployment: add vitamin A, vitamin D, vitamin E, calcium carbonate, sodium selenite, tea polyphenols, and mix them evenly with milk...

Embodiment 3

[0074] An anti-aging functional fermented milk, comprising the following components by weight percentage:

[0075] Tea Polyphenols 0.3%

[0076] Sodium selenite 0.00003%

[0077] Calcium carbonate 0.005%

[0078] Vitamin E 0.003%

[0079] Vitamin A 0.008%

[0080] Vitamin D 0.003%

[0081] Mixed starter 0.08%

[0082] Milk balance.

[0083] The mixed starter is: Lactobacillus plantarum WW, Streptococcus thermophilus and Lactobacillus bulgaricus.

[0084] A preparation method of anti-aging functional fermented milk, comprising the following steps:

[0085] A. Raw milk acceptance and pre-treatment: Milk is filtered and purified with a centrifugal milk cleaner at a temperature of 35°C; then milk fat is standardized according to product quality characteristics to avoid adverse effects on the flavor and uniformity of fermented milk ;

[0086] B. Deployment: add vitamin A, vitamin D, vitamin E, calcium carbonate, sodium selenite, tea polyphenols, and mix them evenly with mi...

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Abstract

The invention provides anti-ageing functional acidified milk and a preparation method thereof. The acidified milk is specific to the special physiological characteristics and nutritional requirements of the aged people. On the basis of reference to the daily recommended food volume of Chinese Nutrition Society, national standard, pharmacopeia and domestic and foreign related articles, the fresh milk is taken as a basic raw material, the food supplements including tea polyphenol, sodium selenite, calcium carbonate, vitamin E, vitamin A, vitamin D, and the like, and mixed leavening agents are selected and added, single factor and orthogonal test design are respectively adopted, the sensory evaluation, conventional physicochemical index analysis, electrophoresis detection and free amino acid determination are performed and the animal experiment is performed for verifying the anti-ageing function, so as to research and develop the functional acidified milk product fit for Chinese old people. The anti-ageing functional acidified milk has significance in promoting the healthy physique of the old people, enriching the food variety special for the old people and meeting the requirement of the ageing society.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an anti-aging functional fermented milk and a preparation method thereof. Background technique [0002] At present, the whole world is facing a difficult problem—the arrival of an aging society. According to the forecast issued by the United Nations, the proportion of the world's population over 60 years old will rise from 10.0% in 2000 to 15.1% in 2025 and 21.7% in 2050. my country, as the most populous country in the world, faces an even more severe situation of population aging. In 2014, the total number of elderly people aged 60 and above in my country was as high as 212.42 million, accounting for 15.53% of the total number of people in the country. According to the forecast of the United Nations, by 2049, 36.5% of Chinese people aged 60 and above will reach 36.5%, that is to say, there will be one elderly person in every three Chinese. The rapid aggravation of pop...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 武俊瑞迟淼陶冬冰王一然李墨翰乌日娜岳喜庆顾采东孙雪娇
Owner SHENYANG AGRI UNIV
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