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Lactoferrin powder and preparation method thereof
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A technology of lactoferrin powder and lactoferrin, which is applied in the food field, can solve problems such as milk allergy and hyposensitivity, and achieve the effects of preventing infection, increasing resistance, and enhancing immunity
Inactive Publication Date: 2019-08-23
山东翌丰经贸有限公司
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The problem that it does not cover is: the problem of milk allergy
[0004] Although the whey protein contained in whey protein powder has obvious hypoallergenicity compared with cow's milk, Xiong Ding from Nanchang University disclosed in his master's thesis that the residual 10% of the enzymatic hydrolysis product was identified by HPLC-MS / MS sensitizing epitopes, which are three peptides in lactalbumin, which suggest that the hydrolyzate after whey protein hydrolysis still has certain allergenicity
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Embodiment 1
[0038] (1) Take 10 parts of concentrated whey protein, 50 parts of hydrolyzed whey protein powder, and 6 parts of added lactoferrin, mix them well, and stir for 30 minutes at 25°C at a speed of 30r / min; among them, the concentrated whey protein The content of endogenous lactoferrin is 4% of the total weight of the finished protein powder, the content of immunoglobulin is 3%, and the content of milk fat globule membrane is 3%, and the above contents are percentages by weight;
[0039] (2) Sterilize the materials in (1) at 85°C for 8 minutes;
[0040] (3) Take 0.03 parts of taurine and 0.15 parts of N-acetylneuraminic acid, mix well, and sterilize at 85°C for 8 minutes;
[0041] (4) Add the material in (3) to the material stirred in (2), mix, then add 20 parts of bovine colostrum, and stir at a speed of 35r / min for 30min; the weight percentage of bovine colostrum is greater than 25 The immunoglobulin of % weight percentage;
[0042] (5) Concentration: Concentrate the material ...
Embodiment 2
[0045] (1) Take 12 parts of concentrated whey protein, 55 parts of hydrolyzed whey protein powder, and 8 parts of added lactoferrin, mix well, and stir for 20 minutes at 25°C at a speed of 40r / min;
[0046](2) Sterilize the materials in (1) at 80°C for 5 minutes;
[0047] (3) Take 0.03 parts of taurine and 0.15 parts of N-acetylneuraminic acid, mix well, and sterilize at 85°C for 8 minutes;
[0048] (4) Add the material in (3) to the material stirred well in (2), mix, then add 20 parts of bovine colostrum, and stir at a speed of 35r / min for 30min;
[0049] (5) Concentration: Concentrate the material in (4) to a protein content of 50 mg / mL;
[0050] (6) Spray drying: the conditions are: the inlet air temperature is 160°C, the feed rate is 650 mL / h, and lactoferrin powder is obtained.
Embodiment 3
[0052] (1) Take 15 parts of concentrated whey protein, 60 parts of hydrolyzed whey protein powder, and 5 parts of added lactoferrin, mix well, and stir at 25 ° C for 30 min at a speed of 30 r / min;
[0053] (2) Sterilize the materials in (1) at 90°C for 5 minutes;
[0054] (3) Take 0.03 parts of taurine and 0.15 parts of N-acetylneuraminic acid, mix well, and sterilize at 85°C for 8 minutes;
[0055] (4) Add the material in (3) to the material stirred well in (2), mix, then add 15 parts of bovine colostrum, and stir at a speed of 30r / min for 30min;
[0056] (5) Concentration: Concentrate the material in (4) to a protein content of 40 mg / mL;
[0057] (6) Spray drying: the conditions are: the inlet air temperature is 160°C, the feed rate is 650 mL / h, and lactoferrin powder is obtained.
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Abstract
The invention belongs to the technical field of food and particularly relates to lactoferrinpowder and a preparation method of the lactoferrinpowder. Main materials in the lactoferrinpowder at least comprise 2-15 parts of concentrated whey protein, 15-25 parts of bovine colostrum, 0.02-0.2 part of N-acetylneuraminic acid, 0.01-0.04 part of taurine, 2-8 parts of lactoferrin, 4-8 parts of yeast beta-glucan and 40-60 parts of hydrolyzed whey protein powder. According to the lactoferrin powder, the addition of the concentrated whey protein, sialic acid and the yeast beta-glucan enhances the immune function of cells, and the yeast beta-glucan continuously stimulates the immune system to stay in a highly active state in order to achieve the immune function; the yeast beta-glucan has a synergistic effect with the sialic acid and the concentrated whey protein, and when the yeast beta-glucan is combined with the sialic acid and the concentrated whey protein for use, the effect of stimulatingmacrophages can strengthen the resistance to bacteria and viruses. At the same time, the addition of the yeast beta-glucan makes the allergenicity of whey protein decline especially in combination with the sialic acid.
Description
technical field [0001] The invention belongs to the technical field of food, and in particular relates to a lactoferrin powder, and also relates to a preparation method of the protein powder. Background technique [0002] CN106072670A discloses a salina compound bovine lactoferrin powder, which is characterized in that it comprises the following raw materials in parts by mass: 30-60 parts of bovine lactoferrin powder, 30-60 parts of salina powder, and 0.01-0.5 part of vitamin E. Mix the bovine lactoferrin, salina powder, and vitamin E; dry the mixture to obtain a product; the bovine lactoferrin is purified bovine lactoferrin; the purified bovine lactoferrin is through the following steps Preparation: Take 100% pure milk dry powder, add distilled water with a weight ratio of 1:20~50, grind with a colloid mill until the shape is uniform, filter with a 50~150 mesh filter, heat to 60~100°C, and keep warm for 30~60 minutes Carry out deodorization treatment, cool to 30-60°C, adju...
Claims
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Application Information
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