Bioactive iron blood replenishing milk powder and preparation method thereof

Abstract

The invention relates to the field of functional food, and discloses bioactive iron blood-enriching milk powder which comprises the following components: whole milk powder, skim milk powder, desalted whey powder, isomaltooligosacharide, Chinese yam powder, milk mineral salt, longan powder, Chinese wolfberry fruit powder, lactase, taurine, plant lactobacillus SG-5, compound lactic acid bacteria powder, mineral substances, ferriheme and vitamins. According to the invention, natural components rich in various bioactive substances, such as the Chinese yam powder, the longan powder and the Chinese wolfberry fruit powder, are introduced, and bioactive iron supplements, such as the ferric sodium ethylene diamine tetraacetate and the ferriheme, and mineral substances, such as calcium carbonate and zinc oxide, are combined; the technical effects of remarkably improving the iron element absorption efficiency, reducing gastrointestinal tract stimulation and providing various health benefits are achieved. The problems of low absorption efficiency or large side effects easily caused by a single iron source (such as an inorganic iron supplement) in the prior art are solved.

Description

Technical Field

[0001] The invention relates to the technical field of functional foods, in particular to a biologically active iron blood-enriching milk powder and a preparation method thereof. Background Art

[0002] Iron is an indispensable trace element for the human body. It is mainly involved in the synthesis of hemoglobin, myoglobin and various enzymes, and is of great significance to oxygen transport, energy metabolism and immune function. However, due to unreasonable dietary structure or special physiological conditions (such as pregnancy, lactation, rapid growth period of children, etc.), iron deficiency anemia has become a widespread health problem worldwide. In order to meet market demand, a variety of iron-supplementing foods and functional milk powders have been developed in the prior art, but these products still have significant deficiencies in iron absorption efficiency, formula functionality, probiotic application and product quality.

[0003] Iron-supplementing foods in the prior art use inorganic iron (such as ferrous sulfate, ferric chloride) or single biological iron (such as heme iron) as the main ingredients, and their absorption rate is usually low, only 10%-15%. In addition, inorganic iron is highly irritating to the gastrointestinal tract, easily causing adverse reactions such as nausea and constipation, reducing consumers' compliance with taking it. At the same time, the limitations of a single iron supplementation method are more obvious, lacking auxiliary ingredients to promote iron absorption, and the absorption rate is easily affected by inhibitors such as phytic acid and oxalic acid. Traditional iron supplementation methods have failed to significantly improve the hemoglobin level of people with anemia, nor have they met consumers' demand for efficient and gentle iron supplementation.

[0004] As an important carrier of iron-supplementing food, milk powder has a relatively simple design concept and nutritional functionality in the existing technology. Most iron-supplementing milk powders supplement iron by adding inorganic iron or single biological iron, but the overall iron supplementation effect is limited due to the lack of active substances that promote absorption (such as natural plant extracts or multifunctional ingredients). In addition, this type of product does not take into account the comprehensiveness of the formula design, focusing only on iron supplementation, ignoring the potential for synergistic effects of vitamins, minerals and probiotics. The product functionality is single and cannot significantly improve the body's absorption and utilization of iron. At the same time, some milk powders have a bitter taste and poor solubility due to iron content or ingredient matching problems, which further reduces consumer acceptance.

[0005] In recent years, the application of probiotics in functional foods has gradually received attention. Probiotics can not only regulate intestinal flora, but also promote iron absorption by improving the intestinal environment. However, in the existing technology, the application of probiotics in milk powder still faces many challenges. On the one hand, the activity of probiotics is easily damaged in adverse environments such as high temperature and humidity, and the storage stability is poor; on the other hand, probiotics are mostly used to improve intestinal health, and have not been fully combined with the iron supplementation function, and the synergistic effect has not been explored. In addition, many products only use a single strain of bacteria, and do not take advantage of the potential advantages of the synergistic effect of multiple strains, and the functional expansion is weak.

[0006] In terms of milk powder production process and packaging technology, the existing technology also has obvious deficiencies. The traditional mixing process is difficult to ensure the uniform distribution of ingredients, which affects the functional consistency and taste quality of the product; the homogenization process is imperfect, the dispersion and solubility of milk powder particles are poor, and precipitation problems are prone to occur. In addition, the backward packaging technology makes milk powder susceptible to oxidation and deliquescence, the activity of probiotics decreases, the nutrients are lost, and the shelf life of the product is shortened.

[0007] Therefore, the present invention provides a biologically active iron blood-enriching milk powder and a preparation method thereof to solve the deficiencies of the prior art. Summary of the invention

[0008] In view of the problems of low iron absorption efficiency, insufficient formula functionality, weak probiotic application technology, and imperfect production process and packaging technology in the prior art, the present invention provides a biologically active iron blood-enriching milk powder and a preparation method thereof. The present invention significantly improves the iron absorption efficiency and the overall quality of the product by optimizing the formula design, the synergistic effect of multiple ingredients, the probiotic stability enhancement technology, and the improved process and packaging method, and meets the consumer's demand for efficient, safe, and nutritionally comprehensive iron-enriching food.

[0009] To achieve the above objectives, the present invention is implemented through the following technical scheme: a biologically active iron blood-enriching milk powder, comprising the following components and their weight percentage ranges:

[0010] Whole milk powder: 20-40%,

[0011] Skim milk powder: 10-30%,

[0012] Demineralized whey powder: 5-20%,

[0013] Isomaltooligosaccharide: 5-15%,

[0014] Yam powder: 0.4-0.6%,

[0015] Milk mineral salts: 0.4-0.6%,

[0016] Longan powder: 0.3-0.5%,

[0017] Wolfberry powder: 0.2-0.4%,

[0018] Lactase: 0.02-0.04%,

[0019] Taurine: 0.1-0.3%,

[0020] Lactobacillus plantarum SG-5: meet the requirement of viable bacteria count ≥ 1.5×10 6 CFU / 100g,

[0021] Compound lactic acid bacteria powder: meet the requirement of viable bacteria count>1.0×10 9 CFU / 100g,

[0022] Minerals: moderate amount;

[0023] Hemoglobin: appropriate amount;

[0024] Vitamins: Appropriate amount.

[0025] Preferably, the composite lactic acid bacteria powder includes Lactobacillus plantarum H6, Lactobacillus paracasei PC32, Bifidobacterium animalis subspecies lactis NJ241, Bifidobacterium longum subspecies longum BL300, Lactobacillus fermentum COPC04, Lactobacillus acidophilus LA-10A, Lactobacillus reuteri LR09, and Streptococcus salivarius subspecies thermophilic NJ21.

[0026] Preferably, the minerals include 0.1-0.5% calcium carbonate, 0.05-0.2% sodium ferric ethylenediaminetetraacetate, 0.01-0.1% zinc oxide, 0.005-0.05% copper sulfate and 0.005-0.05% chloride.

[0027] Preferably, the vitamins include 0.01-0.05% retinyl acetate, 0.001-0.005% cholecalciferol, 0.05-0.15% sodium L-ascorbate, and 0.001-0.005% folic acid.

[0028] Preferably, the total number of viable bacteria of Lactobacillus plantarum SG-5 and compound lactic acid bacteria powder in the milk powder is not less than 1.2×10 9 CFU / 100g.

[0029] Preferably, a method for preparing a biologically active iron blood-enriching milk powder comprises the following steps:

[0030] Raw material preparation: weigh whole milk powder, skim milk powder, desalted whey powder, isomaltooligosaccharide, yam powder, milk mineral salt, longan powder, wolfberry powder, lactase, taurine, Lactobacillus plantarum SG-5 and compound lactic acid bacteria powder according to the weight percentage range;

[0031] Premixing: Mix the powdered ingredients for 5-10 minutes at a low temperature of 10-20°C to maintain the stability of the active ingredients and prevent the loss of nutrients;

[0032] Homogenization: Homogenize the mixed materials to improve the uniformity and taste of the powder;

[0033] Sterilization: The homogenized mixture is sterilized at 80-90°C for 10-15 minutes to eliminate harmful microorganisms;

[0034] Cooling and adding probiotics: Cool the milk powder to 40-50℃, then add Lactobacillus plantarum SG-5 and compound lactic acid bacteria powder to maintain the activity of probiotics;

[0035] Repackaging: Repack the processed milk powder in a sterile environment to prevent secondary contamination.

[0036] Preferably, in the probiotics adding step, the plant lactobacillus SG-5 and the composite lactic acid bacteria powder are first subjected to a low-temperature freeze-drying protection treatment before being added to the milk powder, and the temperature range of the low-temperature freeze-drying protection treatment is -40°C to -20°C to improve the storage stability and activity of the probiotics.

[0037] Preferably, the homogenization step is carried out using a high shear homogenization device, the homogenization speed is 2000-5000 rpm, and the homogenization time is 3-8 minutes.

[0038] Preferably, vacuum packaging is adopted in the subpackaging step, and nitrogen is filled, the vacuum degree is -0.08 to -0.1 MPa, and the nitrogen filling pressure is 0.1-0.2 MPa, so as to prevent the milk powder from oxidation and moisture absorption, and ensure the long-term storage stability of the product and the activity of the probiotics.

[0039] Preferably, the premixing step uses a double-screw stirring device for mixing, the stirring speed is 50-100 rpm, the stirring time is 8-12 minutes, and nitrogen protection is introduced during the mixing process, and the nitrogen flow rate is 0.5-1.0 L / min to avoid oxidation of the components.

[0040] The present invention provides a biologically active iron blood-enriching milk powder and a preparation method thereof. It has the following beneficial effects:

[0041] 1. The present invention achieves the technical effect of significantly improving the absorption efficiency of iron, reducing gastrointestinal irritation and providing multiple health benefits by introducing natural ingredients rich in various bioactive substances such as yam powder, longan powder, and wolfberry powder, combined with bioactive iron supplements such as sodium ferric ethylenediaminetetraacetate and heme, as well as minerals such as calcium carbonate and zinc oxide. Compared with the problem of low absorption efficiency or large side effects easily caused by a single source of iron in the prior art (such as inorganic iron supplements), the present invention solves the shortcomings of poor absorption and utilization rate of iron supplement products and poor consumer tolerance through the synergistic effect of multiple components, and further achieves the multifunctional effects of enriching blood, improving immunity and anti-fatigue.

[0042] 2. The present invention adopts a scientific ratio of whole milk powder, skim milk powder, desalted whey powder and oligomaltosaccharide and other nutrients, and combines plant lactobacillus SG-5 and composite lactic acid bacteria powder (satisfying the viable cell count ≥1.5×10 6 CFU / 100g and >1.0×10 9 CFU / 100g), achieving the technical effect of balanced nutritional supplementation and enhanced probiotic activity. Compared with the problems of single nutritional structure or insufficient probiotic activity caused by unreasonable formula design in the prior art, the present invention successfully solves the shortcomings of low probiotic content, poor stability and poor product functionality, and significantly enhances the health benefits of the product and the long-term consumption effect of users.

[0043] 3. The present invention adopts a technical solution of low-temperature freeze-drying protection treatment (temperature range -40°C to -20°C) before adding probiotics (Lactobacillus plantarum SG-5 and composite lactic acid bacteria powder), achieving the technical effect of significantly improving the activity and stability of probiotics during storage and transportation. Compared with the problems of rapid decline in viable count and harsh storage conditions caused by probiotics not being optimized after addition in the prior art, the present invention successfully solves the defects of probiotics in milk powder products, such as loss of activity, shortened shelf life and poor taste, and provides consumers with a long-term, stable and efficient way to supplement probiotics.

[0044] 4. The present invention introduces a high shear homogenization device (homogenization speed 2000-5000rpm, time 3-8 minutes) to process the mixed raw materials during the preparation process, so that the product powder is more uniform and delicate, and the solubility of the milk powder and the taste experience of the consumer are improved. At the same time, by adopting the technical scheme of vacuum packaging and nitrogen protection (vacuum degree -0.08 to -0.1MPa, nitrogen filling pressure 0.1-0.2MPa) in the subpackaging step, the technical effect of extending the shelf life of the product, avoiding oxidation and moisture absorption is achieved. Compared with the problems of easy oxidation, deterioration of taste and short shelf life of milk powder caused by backward packaging methods in the prior art, the present invention successfully solves these shortcomings and significantly improves the storage stability, market competitiveness and consumer satisfaction of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0045] Figure 1 The present invention is a flow chart of the preparation method of biologically active iron blood-enriching milk powder. DETAILED DESCRIPTION

[0046] The technical solution of the present invention will be described clearly and completely below in conjunction with the accompanying drawings of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0047] Please see attached Figure 1 :

[0048] Example 1: Example with innovative ingredients and process parameters within range values

[0049] Formula composition (by weight percentage):

[0050] Whole milk powder: 30%

[0051] Skim milk powder: 20%

[0052] Demineralized whey powder: 10%

[0053] Isomaltooligosaccharide: 10%

[0054] Yam powder: 0.5%

[0055] Milk mineral salts: 0.5%

[0056] Longan powder: 0.4%

[0057] Wolfberry powder: 0.3%

[0058] Lactase: 0.03%

[0059] Taurine: 0.2%

[0060] Lactobacillus plantarum SG-5: 1.5×10 6 CFU / 100g

[0061] Compound lactic acid bacteria powder: 1.0×10 9 CFU / 100g

[0062] Hematin: 0.05%

[0063] Minerals (calcium carbonate 0.2%, sodium ferric EDTA 0.1%, etc.): 0.3%

[0064] Vitamins (retinyl acetate, cholecalciferol, sodium L-ascorbate, folic acid): appropriate amount. Preparation process steps and parameters:

[0065] Raw material preparation: Weigh each raw material according to the formula ratio to ensure accurate measurement.

[0066] Premixing: In a low temperature environment of 15°C, use a double-helix stirring device to mix dry powder ingredients such as whole milk powder, skim milk powder, desalted whey powder, and oligomaltose at a stirring speed of 75 rpm for 10 minutes, while introducing nitrogen protection (flow rate 0.8 L / min).

[0067] Homogenization: Use high shear homogenization equipment for processing, with a homogenization speed of 3000rpm and a time of 5 minutes to improve particle uniformity and dispersion.

[0068] Sterilization: The homogenized mixture was sterilized at 85°C for 10 minutes to ensure microbiological safety.

[0069] Cooling and adding probiotics: After sterilization, cool the mixture to 45°C, add Lactobacillus plantarum SG-5 and compound lactic acid bacteria powder that have been treated with low-temperature freeze-drying protection, and stir evenly.

[0070] Vacuum nitrogen filling packaging: Packaging under vacuum degree -0.09MPa and nitrogen filling pressure 0.15MPa to ensure product stability and shelf life.

[0071] Summary of embodiments:

[0072] This embodiment strictly follows the range values ​​of the innovative ingredients and process parameters for proportioning and processing. The product has high iron absorption efficiency, stable probiotic activity, excellent solubility, a delicate taste, a shelf life of up to 24 months, and the best overall performance.

[0073] Embodiment 2:

[0074] Formula composition (by weight percentage):

[0075] Whole milk powder: 25%

[0076] Skim milk powder: 15%

[0077] Demineralized whey powder: 8%

[0078] Isomaltooligosaccharide: 4%

[0079] Yam powder: 0.3%

[0080] Milk mineral salts: 0.3%

[0081] Longan powder: 0.2%

[0082] Wolfberry powder: 0.1%

[0083] Lactase: 0.01%

[0084] Taurine: 0.05%

[0085] Lactobacillus plantarum SG-5: 1.0×10 6 CFU / 100g compound lactic acid bacteria powder: 0.8×10 9 CFU / 100g hematin: 0.02%

[0086] Minerals: 0.1%

[0087] Vitamins: Appropriate amount

[0088] Preparation process steps and parameters:

[0089] Raw material preparation: Weigh the raw materials according to the recipe ratio.

[0090] Premixing: Mix the dry powder components in a double-helix stirring device at a low temperature of 12°C at a stirring speed of 50 rpm for 5 minutes without nitrogen protection.

[0091] Homogenization: Ordinary mixing equipment was used, with a homogenization speed of 2000 rpm and a time of 3 minutes, but the uniformity was poor.

[0092] Sterilization: Sterilize at 80°C for 8 minutes.

[0093] Cooling and adding probiotics: After cooling to 50°C, directly add the unfreeze-dried Lactobacillus plantarum SG-5 and compound lactic acid bacteria powder and stir briefly.

[0094] Packaging: Ordinary packaging, without vacuum nitrogen protection.

[0095] Summary of embodiments:

[0096] Since the innovative ingredients and process parameters were lower than the recommended range, the product of this example performed poorly. The iron absorption efficiency was low, the probiotic activity decreased significantly, the solubility and taste were rough, and the shelf life was shortened to 12 months. This proves the criticality and necessity of the innovative ingredients and process parameters.

[0097] Embodiment 3:

[0098] Formula composition (by weight percentage):

[0099] Whole milk powder: 35%

[0100] Skim milk powder: 25%

[0101] Demineralized whey powder: 18%

[0102] Isomaltooligosaccharide: 14%

[0103] Yam powder: 0.7%

[0104] Milk mineral salts: 0.7%

[0105] Longan powder: 0.6%

[0106] Wolfberry powder: 0.5%

[0107] Lactase: 0.05%

[0108] Taurine: 0.4%

[0109] Lactobacillus plantarum SG-5: 2.0×10 6 CFU / 100g

[0110] Compound lactic acid bacteria powder: 1.5×10 9 CFU / 100g

[0111] Heme: 0.08%

[0112] Minerals: 0.5%

[0113] Vitamins: Appropriate amount

[0114] Preparation process steps and parameters:

[0115] Raw material preparation: Weigh all raw materials according to the recipe ratio.

[0116] Premixing: Mixing was performed at 20°C using a double-helix stirring device at a stirring speed of 100 rpm for 15 minutes with nitrogen protection (flow rate 1.0 L / min).

[0117] Homogenization: high shear homogenizer, homogenization speed 5000rpm, time 8 minutes.

[0118] Sterilization: Sterilize at 90°C for 15 minutes.

[0119] Cooling and adding probiotics: After cooling to 40°C, add freeze-dried probiotics and stir evenly.

[0120] Vacuum nitrogen filling packaging: packaging under the conditions of vacuum degree -0.1MPa and nitrogen filling pressure 0.2MPa.

[0121] Summary of embodiments:

[0122] The innovative ingredients and process parameters of this example are higher than the recommended range, and the activity of probiotics is further improved, but the high content of ingredients and higher temperature sterilization treatment affect the delicate taste of the product, and the improvement of iron absorption efficiency is limited. This proves that optimizing ingredients and processes requires a balance between performance and cost.

[0123] Embodiment 4:

[0124] Formula composition (by weight percentage):

[0125] Whole milk powder: 30%

[0126] Skim milk powder: 20%

[0127] Demineralized whey powder: 10%

[0128] Isomaltooligosaccharide: 12%

[0129] Yam powder: 0.5%

[0130] Milk mineral salts: 0.5%

[0131] Longan powder: 0.4%

[0132] Wolfberry powder: 0.3%

[0133] Lactase: 0.03%

[0134] Taurine: 0.2%

[0135] Lactobacillus plantarum SG-5: 1.5×10 6 CFU / 100g

[0136] Compound lactic acid bacteria powder: 1.0×10 9 CFU / 100g

[0137] Minerals: 0.3%

[0138] Vitamins: Appropriate amount

[0139] Preparation process steps and parameters:

[0140] The process steps and parameters of Example 1 were followed.

[0141] Summary of embodiments:

[0142] Due to the lack of heme, the product's effect on improving iron deficiency is significantly reduced, and the iron absorption efficiency is low. Although the probiotic activity and solubility are good, the overall functionality is insufficient. This proves the necessity of heme as a core innovative ingredient.

[0143] Comparative experiment:

[0144] Comparative experiment 1: Iron absorption rate experiment

[0145] Purpose:

[0146] The effect of the milk powder of the present invention (Example 1) on improving iron absorption efficiency through the synergistic effect of heme, bioactive ingredients and probiotics was verified, and compared with ordinary inorganic iron milk powder and iron supplements in the prior art, and the scientific basis for the difference in iron absorption rate was disclosed.

[0147] Experimental samples and existing technical solutions are disclosed

[0148] Sample A (milk powder of the present invention, Example 1):

[0149] Contains heme (0.05%), bioactive ingredients (yam powder, longan powder, wolfberry powder), probiotics (Lactobacillus plantarum SG-5 ≥ 1.5 × 10 6 CFU / 100g).

[0150] Iron source: Heme, which is highly bioavailable.

[0151] Synergistic mechanism: Bioactive ingredients and probiotics regulate the intestinal environment and promote iron absorption.

[0152] Sample B (ordinary inorganic iron milk powder):

[0153] Add ferrous sulfate (0.1%), without other ingredients to promote iron absorption.

[0154] Iron source: Inorganic iron, which has low absorption efficiency.

[0155] No probiotics or bioactive ingredients.

[0156] Sample C (traditional iron supplement):

[0157] Contains ferrous sulfate, the same as sample B iron preparation.

[0158] In tablet form, the iron content is the same as samples A and B (20 mg iron).

[0159] Experimental process:

[0160] Experimental subjects: 30 healthy adult volunteers were recruited and randomly divided into 3 groups, 10 people in each group, to ensure that they had no anemia or gastrointestinal problems.

[0161] Sample Taking:

[0162] Samples A and B were dissolved in 200 mL of warm water; Sample C was taken directly as a tablet.

[0163] The volunteers took the medicine on an empty stomach, and the iron intake of each group was 20 mg.

[0164] Data collection:

[0165] Blood samples were collected 2 hours and 4 hours after taking the drug, and serum iron concentration was measured using a serum iron concentration analyzer.

[0166] Iron absorption rate calculation:

[0167] Iron absorption rate = (increase in serum iron concentration after taking the drug / initial iron content) × 100%.

[0168] Experimental data table:

[0169]

[0170] Experimental analysis and summary:

[0171] The synergistic effect of hematin and probiotics in sample A significantly improved the iron absorption rate to 80.3%, which was significantly higher than sample B (51.7%) and sample C (36.4%).

[0172] The absorption rate of sample B was limited, reflecting that the absorption of inorganic iron was greatly affected by the intestinal environment and inhibitors.

[0173] Sample C has the lowest absorption rate and is prone to cause gastrointestinal irritation, reflecting the inadequacy of single iron supplementation.

[0174] Conclusion: The milk powder of the present invention significantly solves the problem of low iron absorption efficiency in the prior art through innovative ingredients and mechanisms, and discloses its high efficiency and scientificity.

[0175] Comparative experiment 2: Probiotic stability experiment

[0176] Purpose:

[0177] It was verified that the milk powder of the present invention (Example 1) significantly improved the stability of probiotics through freeze-drying protection technology and vacuum nitrogen packaging, especially under high temperature storage conditions.

[0178] Experimental samples and existing technical solutions are disclosed

[0179] Sample A (milk powder of the present invention, Example 1):

[0180] Contains freeze-dried protected probiotics (Lactobacillus plantarum SG-5≥1.5×10 6 CFU / 100g).

[0181] Packaging technology: vacuum nitrogen filling packaging (vacuum degree -0.09MPa, nitrogen filling pressure 0.15MPa).

[0182] Sample B (ordinary probiotic milk powder):

[0183] Probiotics that have not been freeze-dried.

[0184] Ordinary packaging, without nitrogen protection.

[0185] Experimental process:

[0186] Sample Storage:

[0187] The two samples were stored in room temperature (25°C) and high temperature (40°C) environments respectively.

[0188] The testing period was 0, 3, and 6 months.

[0189] Determination of viable count:

[0190] Samples were taken at each test time point, and the number of viable probiotics (CFU / g) was detected using the dilution coating method. Survival rate calculation:

[0191] Survival rate = (number of viable bacteria / initial number of viable bacteria) × 100%.

[0192] Experimental data table:

[0193]

[0194] Experimental analysis and summary:

[0195] Sample A (milk powder of the present invention): under normal temperature and high temperature storage, the survival rate of probiotics is significantly higher than that of sample B, especially under high temperature, the 6-month survival rate reaches 60.0%, while that of sample B is only 13.3%.

[0196] Sample B (ordinary probiotic milk powder): The probiotics that were not freeze-dried and protected were rapidly inactivated in a high temperature environment and were significantly inferior to Sample A.

[0197] Advantageous mechanism: The freeze-drying protection technology and vacuum nitrogen packaging of the present invention effectively delay the loss of activity and ensure the long-term stability of probiotics.

[0198] Conclusion: The present invention significantly improves the problem of insufficient probiotic stability in the prior art through advanced probiotic protection technology.

[0199] Comparative experiment 3: Milk powder solubility experiment

[0200] Purpose:

[0201] The high shear homogenization process in the milk powder of the present invention was verified to significantly improve the solubility and particle uniformity, and compared with ordinary milk powder.

[0202] Experimental samples and existing technical solutions are disclosed

[0203] Sample A (milk powder of the present invention, Example 1):

[0204] A high shear homogenization process (homogenization speed 3000 rpm, time 5 minutes) was adopted.

[0205] Sample B (ordinary milk powder):

[0206] No homogenization process, only prepared by traditional mixing.

[0207] Experimental Procedure

[0208] Solubility test:

[0209] 10 g of sample was weighed each time, 200 mL of warm water (50° C.) was added, and the mixture was stirred for 60 seconds using a magnetic stirrer.

[0210] Observe the dissolution state, measure the weight of undissolved particles and calculate the dissolution rate.

[0211] Particle uniformity test:

[0212] The particle distribution was determined using a laser particle analyzer.

[0213] Experimental data table:

[0214] sample Dissolution rate (%) Dissolution time (seconds) Particle size uniformity (μm) Sample A 98.5±0.5 50±5 5±1 Sample B 83.7±1.2 90±10 15±3

[0215] Experimental analysis and summary:

[0216] Sample A (milk powder of the present invention): the dissolution rate reaches 98.5%, the particle uniformity is significantly better than that of sample B, the dissolution speed is faster, and there is no obvious precipitation.

[0217] Sample B (ordinary milk powder): The dissolution rate was only 83.7%, the particles were coarse, and undissolved particles were easily precipitated.

[0218] Advantage mechanism: The present invention adopts a high shear homogenization process to make the particles evenly distributed and more delicate, significantly improving the user experience.

[0219] Conclusion: The present invention far exceeds the prior art in terms of solubility and particle uniformity.

[0220] Through the above detailed comparative experiments:

[0221] Iron absorption efficiency is significantly improved: thanks to the synergistic effect of heme and bioactive ingredients.

[0222] The stability of probiotics is significantly enhanced: thanks to freeze-drying protection technology and vacuum nitrogen-filled packaging.

[0223] Significantly improved solubility and homogeneity: thanks to high shear homogenization.

[0224] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A biologically active iron blood-enriching milk powder, characterized in that: Includes the following ingredients and their weight percentage ranges: Whole milk powder: 20-40%, Skim milk powder: 10-30%, Demineralized whey powder: 5-20%, Isomaltooligosaccharide: 5-15%, Yam powder: 0.4-0.6%, Milk mineral salts: 0.4-0.6%, Longan powder: 0.3-0.5%, Wolfberry powder: 0.2-0.4%, Lactase: 0.02-0.04%, Taurine: 0.1-0.3%, Lactobacillus plantarum SG-5: meet the requirement of viable bacteria count ≥ 1.5×10 6 CFU / 100g, Compound lactic acid bacteria powder: meet the requirement of viable bacteria count>1.0×10 9 CFU / 100g, Minerals: moderate amount; Hemoglobin: appropriate amount; Vitamins: Appropriate amount.

2. The biologically active iron blood-enriching milk powder according to claim 1, characterized in that: The composite lactic acid bacteria powder comprises Lactobacillus plantarum H6, Lactobacillus paracasei PC32, Bifidobacterium animalis lactis subspecies NJ241, Bifidobacterium longum subspecies longum BL300, Lactobacillus fermentum COPC04, Lactobacillus acidophilus LA-10A, Lactobacillus reuteri LR09, and Streptococcus salivarius thermophilus subspecies NJ21.

3. The biologically active iron blood-enriching milk powder according to claim 1, characterized in that: The minerals include 0.1-0.5% of calcium carbonate, 0.05-0.2% of sodium ferric ethylenediaminetetraacetate, 0.01-0.1% of zinc oxide, 0.005-0.05% of copper sulfate and 0.005-0.05% of chloride.

4. The biologically active iron blood-enriching milk powder according to claim 1, characterized in that: The vitamins include 0.01-0.05% of retinyl acetate, 0.001-0.005% of cholecalciferol, 0.05-0.15% of sodium L-ascorbate and 0.001-0.005% of folic acid.

5. The biologically active iron blood-enriching milk powder according to claim 1, characterized in that: The total number of viable bacteria of Lactobacillus plantarum SG-5 and compound lactic acid bacteria powder in the milk powder is not less than 1.2×10 9 CFU / 100g.

6. The method for preparing a biologically active iron blood-enriching milk powder according to any one of claims 1 to 5, characterized in that: The following steps are involved: Raw material preparation: weigh whole milk powder, skim milk powder, desalted whey powder, isomaltooligosaccharide, yam powder, milk mineral salt, longan powder, wolfberry powder, lactase, taurine, Lactobacillus plantarum SG-5 and compound lactic acid bacteria powder according to the weight percentage range; Premixing: Mix the powdered ingredients for 5-10 minutes at a low temperature of 10-20°C to maintain the stability of the active ingredients and prevent the loss of nutrients; Homogenization: Homogenize the mixed materials to improve the uniformity and taste of the powder; Sterilization: The homogenized mixture is sterilized at 80-90°C for 10-15 minutes to eliminate harmful microorganisms; Cooling and adding probiotics: Cool the milk powder to 40-50℃, then add Lactobacillus plantarum SG-5 and compound lactic acid bacteria powder to maintain the activity of probiotics; Repackaging: Repack the processed milk powder in a sterile environment to prevent secondary contamination.

7. The method for preparing a biologically active iron blood-enriching milk powder according to claim 6, characterized in that: In the probiotics adding step, the plant lactobacillus SG-5 and the composite lactic acid bacteria powder are first subjected to a low-temperature freeze-drying protection treatment before being added to the milk powder. The temperature range of the low-temperature freeze-drying protection treatment is -40°C to -20°C to improve the storage resistance and activity of the probiotics.

8. The method for preparing a biologically active iron blood-enriching milk powder according to claim 6, characterized in that: The homogenization step is performed using a high shear homogenization device, with a homogenization speed of 2000-5000 rpm and a homogenization time of 3-8 minutes.

9. The method for preparing a biologically active iron blood-enriching milk powder according to claim 6, characterized in that: The subpackaging step adopts vacuum packaging and is filled with nitrogen, the vacuum degree is -0.08 to -0.1 MPa, and the nitrogen filling pressure is 0.1-0.2 MPa.

10. The method for preparing a biologically active iron blood-enriching milk powder according to claim 1, characterized in that: In the premixing step, a double-screw stirring device is used for mixing, the stirring speed is 50-100 rpm, the stirring time is 8-12 minutes, and nitrogen protection is introduced during the mixing process, and the nitrogen flow rate is 0.5-1.0 L / min.

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