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Functional composition capable of increasing bone density and applications thereof

A technology for increasing bone density and functionality, applied in the application field of preparing dairy products, can solve the problems of large addition amount and bitter taste in the product, and achieve the effect of increasing bone density and ensuring stability

Inactive Publication Date: 2017-04-05
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a protein peptide, casein phosphopeptides often lead to bitter taste when added in large amounts

Method used

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  • Functional composition capable of increasing bone density and applications thereof
  • Functional composition capable of increasing bone density and applications thereof
  • Functional composition capable of increasing bone density and applications thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A liquid dairy product with increased bone density is prepared, which has the following composition:

[0027] Milk 70.0 parts; stabilizer (carrageenan: 0.01 part; gellan gum: 0.02 part; microcrystalline cellulose 0.01 part) 0.04 part; functional composition (milk calcium: 0.5 part; casein phosphopeptide: 1.0 part; three Sodium polyphosphate: 0.1 parts): 1.6 parts; ingredient water: 28.36 parts. Wherein, the content of calcium element in milk calcium is 23%, and the purity of casein phosphopeptide is 15%.

[0028] Preparation method of the present invention, its steps are as follows:

[0029] (1) The raw milk whose temperature does not exceed 8°C is used to remove mechanical impurities in the raw milk through a milk cleaning process;

[0030] (2) Pasteurize the cleaned raw milk at 75°C for 30 seconds, and cool the pasteurized milk to below 8°C;

[0031] (3) Ingredients: heat part of the pasteurized milk to 70°C, then add the stabilizer and functional composition, and ...

Embodiment 2

[0035] Milk 80.0 parts; stabilizer (carrageenan: 0.03 parts; gellan gum: 0.02 parts; microcrystalline cellulose 0.03 parts) 0.08 parts; functional composition (calcium lactate: 0.3 parts; casein phosphopeptide: 1.5 parts; coke Sodium phosphate: 0.20 parts): 2.0 parts; ingredient water: 17.92 parts. Wherein, the content of calcium element in calcium lactate is 98%, and the purity of casein phosphopeptide is 15%.

[0036] Preparation method of the present invention, its steps are as follows:

[0037] (1) The raw milk whose temperature does not exceed 8°C is used to remove mechanical impurities in the raw milk through a milk cleaning process;

[0038] (2) Pasteurize the cleaned raw milk at 85°C for 15 seconds, and cool the pasteurized milk to below 8°C;

[0039] (3) Ingredients; heat part of the pasteurized milk to 75°C, then add the stabilizer and functional composition, and mix the ingredients under stirring conditions, and the mixing time is 25 minutes;

[0040] (4) Add the...

Embodiment 3

[0043] Milk 85.0 parts; stabilizer (carrageenan: 0.05 parts; gellan gum: 0.05 parts; microcrystalline cellulose 0.10 parts) 0.20 parts; functional composition (milk calcium: 2.8 parts; casein phosphopeptide: 2.0 parts; three Sodium polyphosphate: 0.5 parts): 5.3 parts; ingredient water: 9.50 parts. Wherein, the content of calcium element in milk calcium is 23%, and the purity of casein phosphopeptide is 15%.

[0044] Preparation method of the present invention, its steps are as follows:

[0045] (1) The raw milk whose temperature does not exceed 8°C is used to remove mechanical impurities in the raw milk through a milk cleaning process;

[0046] (2) Pasteurize the cleaned raw milk at 90°C for 10 seconds, and cool the pasteurized milk to below 8°C;

[0047] (3) Ingredients: heat part of the pasteurized milk to 80°C, then add the stabilizer and functional composition, and mix the ingredients under stirring conditions for 20 minutes;

[0048] (4) Add the remaining pasteurized ...

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Abstract

The invention discloses a functional composition capable of increasing the bone density and applications thereof. The functional composition comprises casein phosphopeptide, phosphate, and a calcium agent. The provided functional composition can prominently increase the bone density. Moreover, the functional composition will not influence the taste and flavor of products, especially dairy products, when being added into the products, and at the same time, the stability of the products is ensured.

Description

technical field [0001] The invention relates to the technical field of food processing. More specifically, it relates to a functional composition with increased bone density and its application in the preparation of dairy products. Background technique [0002] Due to the aging of the world population, osteoporosis and osteopenia occur, even in developed nation It is also a common metabolic bone disease. It is a systemic skeletal disease characterized by osteopenia and the destruction of the fine structure of bone tissue, which increases the fragility of the bone and increases the risk of fracture. It can break bones anywhere except the skull. It is known that 75% to 85% of the strength of bone tissue is related to bone density (BMD). Bone density is an important indicator of bone quality. With age, the bone density of all the bones in the body shows a gradual decline. It can be seen that increasing bone density is very necessary for middle-aged and elderly people. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23V2002/00A23V2200/306A23V2250/55A23V2250/1576A23V2250/30
Inventor 梁艳
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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