Sports nutritive fermented milk and preparation method thereof

A technology of sports nutrition and fermented milk, which is applied in the direction of dairy products, milk preparations, applications, etc., can solve the problems that the functions cannot reach the level people imagined, the nutritional components and functions of the products are single, and the nutritional components and functions are single. Significant fatigue effect, prolonged swimming time, and reduced serum urea nitrogen content

Inactive Publication Date: 2017-03-08
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] However, currently there are very few sports nutrition foods on the market, and they are mixed with good and bad people. The nutritional ingredients and functions of the products are single, and there is no sports nutrition food tailored to the physiological and nutritional needs of special groups. Fermented milk is the basic carrier. , have not seen related reports and products
[0009] At present, the anti-fatigue nutritional products on the market are mixed with good and bad people, with single nutritional ingredients and functions. Most sports foods use water as the carrier, and only add one or several mineral or amino acid nutrients, emphasizing the role of a single i

Method used

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  • Sports nutritive fermented milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A kind of sports nutrition type fermented milk, comprises the composition of following weight percentage content:

[0047] Spirulina 4%

[0048] Soy Oligosaccharides 5%

[0049] Soy Oligopeptide 0.4%

[0050] Taurine 0.05%

[0051] VB12 0.18*10-6%

[0052] Niacinamide 0.0018%

[0053] Mixed starter 0.03%

[0054] Milk balance.

[0055]The mixed starter is Lactobacillus plantarum WW, Lactobacillus bulgaricus and Streptococcus thermophilus.

[0056] A method for preparing sports nutrition type fermented milk, comprising the following steps:

[0057] A. Raw milk acceptance and pre-treatment: Milk is filtered and purified with a centrifugal milk cleaner at a temperature of 32°C; then milk fat is standardized according to product quality characteristics to avoid adverse effects on the flavor and uniformity of fermented milk ;

[0058] B. Deployment: Add spirulina, soybean oligosaccharides, soybean oligopeptides, taurine, VB12, nicotinamide, and mix them evenly with ...

Embodiment 2

[0064] A kind of sports nutrition type fermented milk, comprises the composition of following weight percentage content:

[0065] Spirulina 5%

[0066] Soy Oligosaccharides 3%

[0067] Soy Oligopeptide 0.7%

[0068] Taurine 0.03%

[0069] VB12 0.20*10-6%

[0070] Niacinamide 0.001%

[0071] Mixed starter 0.05%

[0072] Milk balance.

[0073] The starter is Lactobacillus plantarum WW, Lactobacillus bulgaricus and Streptococcus thermophilus.

[0074] A method for preparing sports nutrition type fermented milk, comprising the following steps:

[0075] 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 ;

[0076] B. Deployment: Add spirulina, soybean oligosaccharides, soybean oligopeptides, taurine, VB12, nicotinamide, and mix them evenly with milk; ...

Embodiment 3

[0082] A kind of sports nutrition type fermented milk, comprises the composition of following weight percentage content:

[0083] Spirulina 2%

[0084] Soy Oligosaccharides 8%

[0085] Soy Oligopeptide 0.2%

[0086] Taurine 0.08%

[0087] VB12 0.15*10-6%

[0088] Niacinamide 0.002%

[0089] Mixed starter 0.02%

[0090] Milk balance.

[0091] The mixed starter is Lactobacillus plantarum WW, Lactobacillus bulgaricus and Streptococcus thermophilus.

[0092] A method for preparing sports nutrition type fermented milk, comprising the following steps:

[0093] 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 ;

[0094] B. Deployment: Add spirulina, soybean oligosaccharides, soybean oligopeptides, taurine, VB12, nicotinamide, and mix them evenly with ...

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PUM

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Abstract

The invention provides sports nutritive fermented milk and a preparation method thereof. According to the special physiological and nutritional needs of sportspeople, following reference data such as the pharmacopoeia of China, national standards and dietary guidelines at home and abroad, through combination with market research, fermented milk is used as a basic nutrient and based on the fermented milk, spiral seaweed, soybean oligosaccharide, soybean oligopeptide, taurine, V B12 and nicotinamide are used according to a scientific design so that nutrients are replenished. The sports nutritive fermented milk can fully supply nutrients from different points of view so that the novel fermented milk product having comprehensive nutrition and outstanding functions is obtained. The sports nutritive fermented milk prevents the problem that a single functional ingredient can supply nutrients in one aspect, or only when a larger number of the existing product is eaten, effects are produced. A test proves that the sports nutritive fermented milk has significant anti-fatigue effects, prolongs mouse swimming time by 20% or more, improves mouse glycogen original content by 20% or more, and significantly reduces mouse serum urea nitrogen content by 10% or more.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sports nutrition type fermented milk and a preparation method thereof. Background technique [0002] A sport is an activity involving physical strength and skill governed by a set of rules or habits, usually of a competitive nature. Exercise can not only exercise the heart and lungs, burn fat, increase lung capacity, cultivate the body, lower blood pressure, and even prevent the occurrence of cardiovascular and cerebrovascular diseases. On the other hand, fatigue is unavoidable after exercise. Fatigue is the inability of the body's physiological processes to maintain function at a specific level, or the inability of various organs to maintain a predetermined level of activity. Fatigue is divided into central fatigue, neuromuscular fatigue, and peripheral fatigue. The causes of all fatigue can generally be attributed to excessive consumption of energy substances, accu...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23C9/1322
Inventor 武俊瑞王一然乌日娜李墨翰岳喜庆陶冬冰杨紫薇张正翰
Owner SHENYANG AGRI UNIV
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