Anthocyanin-based healthy milk tablet and preparation process thereof
By extracting ingredients such as blueberry anthocyanins and marigold extract from blueberry peel residue, healthy milk tablets are prepared, which solves the problems of traditional milk tablets such as single nutrition and waste of resources, and realizes the multifunctionality and cost reduction of functional foods.
Patent Information
- Application Number
- CN202510969976.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-15
- Publication Date
- 2025-09-19
AI Technical Summary
Traditional milk tablets have a single nutritional composition, and active ingredients such as anthocyanins in blueberry peel residue are not effectively utilized, resulting in waste of resources and high production costs, which limits the promotion of functional foods.
Blueberry anthocyanins are extracted from blueberry peel residue through fermentation and supercritical CO2 extraction technology, and combined with marigold extract and other ingredients to prepare a healthy milk tablet containing blueberry anthocyanins, selenium-rich yeast, marigold extract, etc., utilizing the rich ingredients in blueberry peel residue to reduce production costs and increase product value.
It achieves an organic combination of multiple nutrients. The milk tablets have functions such as anti-oxidation, enhancing immunity, and improving intelligence and brain health. They have a good taste and are suitable for consumers of different ages. They reduce production costs and increase the added value of the blueberry industry chain.
Smart Images
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Figure BDA0005499587530000131
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food processing, and particularly relates to an anthocyanin-based healthy milk tablet and a preparation process thereof. Background Art
[0002] With the improvement of people's living standards and the strengthening of health awareness, the demand for nutritious foods is increasing. As a convenient dairy product, milk tablets are popular among consumers. However, the nutritional composition of traditional milk tablets is relatively simple and cannot meet people's demand for diversified nutrition. Therefore, the development of milk tablets with rich nutritional ingredients and health benefits is of great practical significance.
[0003] Anthocyanins are naturally occurring, water-soluble pigments and antioxidant nutrients with numerous health benefits. They effectively scavenge free radicals, slow the aging process of brain neurons, improve cognitive function, and play a positive role in preventing cardiovascular disease, protecting vision, and enhancing immunity. Among the many plant-based anthocyanins, those found in blueberries are considered the highest quality due to their diverse structure, strong bioactivity, and high absorption rate.
[0004] Currently, blueberry anthocyanins on the market are mainly obtained by extracting whole blueberries. Due to the high cost of raw materials and the complex extraction process, functional foods rich in anthocyanins (such as milk tablets with added blueberry extract) are relatively expensive, limiting their promotion and application in mass consumption. At the same time, in the production process of deep-processed products such as blueberry juice and fruit wine, the fruit is usually pulped and squeezed, resulting in a large amount of blueberry peel residue. This pomace is rich in dietary fiber, polyphenols and anthocyanins, but due to the lack of effective development and utilization methods, it is often treated as waste, resulting in resource waste and environmental pollution.
[0005] Therefore, how to efficiently recycle and utilize anthocyanins and other active ingredients in blueberry processing by-products will not only help reduce the production cost of functional foods, but also increase the overall added value of the blueberry industry chain and promote the development of a green circular economy. Summary of the Invention
[0006] The purpose of the present invention is to provide a healthy milk tablet based on anthocyanin and a preparation process thereof.
[0007] In order to achieve the above object, the present invention provides the following technical solutions:
[0008] The invention discloses an anthocyanin-based healthy milk tablet, comprising the following components in percentage by mass: 3-5% blueberry anthocyanin, 0.2-0.6% selenium-enriched yeast, 0.2-5% marigold extract, 0.4-0.9% zinc gluconate, 1.0-1.9% docosahexaenoic acid, 8-9% xylitol, 0.2-0.3% milk flavoring powder, 18-24% maltodextrin, 10-14% microcrystalline cellulose, 0.02-0.03% magnesium stearate, 0.1-0.5% sodium chloride, and the balance being whole milk powder.
[0009] Preferably, the invention comprises the following components in percentage by mass: 3-5% blueberry anthocyanidins, 0.2-0.6% selenium-enriched yeast, 2-4% marigold extract, 0.4-0.9% zinc gluconate, 1.2-1.5% docosahexaenoic acid, 8-9% xylitol, 0.2-0.3% milk flavoring powder, 20-22% maltodextrin, 10-14% microcrystalline cellulose, 0.02-0.03% magnesium stearate, 0.2-0.4% sodium chloride, and the balance is whole milk powder.
[0010] Preferably, the blueberry anthocyanin is obtained by first fermenting blueberry peel residue using a bacterial agent and then extracting it using an extractant.
[0011] The blueberry peel residue is a by-product obtained by pulping and squeezing blueberry fruits during the production of blueberry juice and wine.
[0012] Preferably, the preparation method of blueberry anthocyanidins comprises the following steps:
[0013] (1) removing blueberry seeds from blueberry peel residue, drying, and crushing to less than 80 mesh to obtain blueberry peel residue after deseeding,
[0014] (2) Add 300 g of glucose and 3 L of water to 1 kg of deseeded blueberry peel residue, add a bacterial agent, and anaerobically ferment at 35-40° C. for 3-5 days, and dry to obtain fermented blueberry peel residue powder;
[0015] (3) Mixing the fermented blueberry peel residue powder and the extractant in a mass ratio of 1:(5-8), extracting twice at 55-60° C. for 50-60 min each time, and combining the extracts; filtering the extracts, concentrating the filtrate under reduced pressure at 50-55° C. and -1.0 MPa, and drying to obtain blueberry anthocyanins.
[0016] Preferably, the bacterial agent comprises Lactobacillus delbrueckii, Lactobacillus plantarum and Staphylococcus xylosus in a mass ratio of (1.3-1.5):(0.2-0.4):1.
[0017] Preferably, the amount of the bacterial agent used accounts for 0.1-0.3% of the mass of water. The water is the water in step (2).
[0018] Preferably, the extractant is an ethanol aqueous solution.
[0019] Preferably, the volume fraction of ethanol in the extractant is 50-60%.
[0020] Preferably, the preparation method of the marigold extract comprises the following steps:
[0021] (1) picking fresh marigold flowers, spraying bacterial solution evenly, anaerobic fermentation, drying the fermented marigold flowers at low temperature, and crushing them to obtain marigold flower powder;
[0022] (2) extracting marigold flower powder with supercritical CO2, collecting the extract after the extraction is completed, and obtaining marigold extract.
[0023] Preferably, the conditions for anaerobic fermentation are: fermentation temperature 35-40°C, and fermentation time 7-10 days.
[0024] Preferably, the preparation method of the marigold extract comprises the following steps:
[0025] (1) Picking fresh marigold flowers, filling each flower layer with a thickness of 20-30 cm, and evenly spraying a bacterial solution, wherein the bacterial solution is prepared by diluting a composite fermentation agent in water at a ratio of 0.1-0.2 wt%, and the amount is 5-5.5 L of bacterial solution per ton of marigold flowers. Anaerobic fermentation is carried out at a fermentation temperature of 35-40° C. and a fermentation time of 7-10 days. The fermented marigold flowers are dried at low temperature to reduce the moisture to less than 10 wt%, and then crushed to less than 40 mesh to obtain marigold flower powder;
[0026] (2) The marigold flower powder is subjected to supercritical CO2 extraction, and supercritical CO2 and ethanol entrainer are used for synergistic extraction. The amount of food-grade ethanol used as the entrainer is 5-10% of the CO2 mass, the extraction pressure range is 20-40 MPa, the extraction kettle temperature is 35-45°C, the separation kettle temperature is 50-60°C, the CO2 flow rate is controlled at 20-40 kg / h, the dynamic extraction time is 3-5 h, and the static extraction time is 0.5-1 h. After the extraction is completed, the extract is collected to obtain the marigold extract.
[0027] The composite fermentation agent comprises Lactobacillus casei and Pediococcus pentosaceus in a mass ratio of (1.3-1.5):1.
[0028] The second aspect of the present invention provides a preparation process of anthocyanin-based healthy milk tablets, comprising the following steps:
[0029] (1) whole milk powder, maltodextrin, and microcrystalline cellulose are mixed and stirred, and then blueberry anthocyanin, marigold extract, selenium-enriched yeast, zinc gluconate, DHA, xylitol, milk flavoring powder, and sodium chloride are added in sequence, stirring is continued, and the mixture is thoroughly mixed. Finally, magnesium stearate is added and stirred to obtain a mixture;
[0030] (2) putting the mixed material into a tablet press to compress the milk tablets;
[0031] (3) The pressed milk tablets are packaged using nitrogen-filled packaging.
[0032] Whole milk powder: As the main raw material for milk tablets, it is rich in high-quality protein, fat, calcium and other nutrients. It is an important source of nutrition for the human body and provides the basic milk flavor and nutritional value for milk tablets.
[0033] Blueberry anthocyanins: Blueberry anthocyanins are powerful antioxidants with multiple physiological functions, including scavenging free radicals, protecting eyesight, improving blood circulation, and enhancing immunity. Blueberry anthocyanins can impart excellent antioxidant properties to milk tablets, meeting consumers' demand for healthy foods.
[0034] Selenium-enriched yeast: Selenium is an essential trace element for the human body, playing important roles in antioxidant, cancer prevention, and immune enhancement. Selenium-enriched yeast is an organic selenium source with high bioavailability and excellent safety. Selenium-enriched yeast enriches milk tablets with selenium, which helps improve human health.
[0035] Marigold Extract: Lutein is an important carotenoid that filters blue light, protects the retina, and prevents eye diseases. Marigold extract gives the milk tablets a health-promoting eye protection function, making them suitable for people who use electronic devices for long periods of time.
[0036] Zinc Gluconate: Zinc is an essential trace element for the human body. It participates in the synthesis and metabolism of various enzymes and plays an important role in growth and development, immune function, and the reproductive system. The addition of zinc gluconate helps meet the body's zinc needs and promote good health.
[0037] Docosahexaenoic acid (DHA): DHA is an important nutrient for the development of the nervous system and plays a key role in the growth of the brain and retina. The addition of DHA enhances the brain-boosting properties of this milk tablet, making it suitable for children and adolescents.
[0038] Xylitol: As a sweetener, xylitol has the advantages of low calories and anti-caries. It can replace sucrose to meet consumers' demand for sweetness while reducing calorie intake. It is suitable for diabetic patients and people who are concerned about their health.
[0039] Extra concentrated milk flavor powder: enhances the milk flavor of milk tablets, improves the taste, and enhances consumers' eating experience.
[0040] Maltodextrin: It has good solubility and stability and can be used as a filler and thickener to adjust the texture and taste of milk tablets, while helping to extend the shelf life of milk tablets.
[0041] Microcrystalline cellulose: increases the dietary fiber content of milk tablets, promotes intestinal peristalsis, improves intestinal function, and prevents constipation and other intestinal diseases.
[0042] Magnesium stearate: As a lubricant, it can reduce the viscosity of milk tablets during the preparation process, making the milk tablets easier to shape and improving the surface smoothness of the milk tablets.
[0043] Sodium chloride: A proper amount of sodium chloride can adjust the taste of milk slices and make them taste more delicious.
[0044] Compared with the prior art, the advantages and beneficial effects of the present invention are:
[0045] 1. The anthocyanin milk tablets of the present invention are scientifically and rationally formulated to organically combine a variety of nutrients and functional ingredients such as anthocyanins. They not only have rich nutritional value, but also have multiple health functions such as anti-oxidation, vision protection, immunity enhancement, and brain health. At the same time, the milk tablets have a good taste and are easy to eat, making them suitable for consumers of different age groups.
[0046] 2. The present invention adjusts the amount of milk powder and oligofructose, which, on the one hand, makes the milk flavor of the milk tablets more rich and mellow, meeting consumers' expectations for the basic flavor of milk tablets; on the other hand, oligofructose strengthens the intestinal health regulation function while providing more sufficient sweetness. Combined with the functions of various nutrients such as DHA, anthocyanins, collagen peptides, etc., a synergistic improvement of flavor and nutrition is achieved, making the product more competitive in terms of taste and health effects, and different from conventional milk tablet products on the market, with novelty and creativity.
[0047] 3. In the overall formula of the present invention, many health functional elements such as prebiotics (fructooligosaccharides), antioxidant ingredients (anthocyanins), brain-boosting ingredients (DHA, walnut powder), beauty and bone health-related ingredients (collagen peptides) and dietary fiber (edible plant fiber) work together. On the basis of adding milk powder to ensure basic nutrition and flavor, the health attributes of the product are further enhanced, which is in line with the current trend of consumers pursuing delicious and healthy food, which is conducive to the product standing out in the health food market and can also better highlight its innovative value in patent applications.
[0048] 4. While maintaining the dosage of other ingredients that help improve the taste (such as lecithin, whole-fat condensed milk, etc.), the present invention makes the milk flavor more mellow due to the increase in the amount of milk powder. In addition, the refreshing aroma brought by natural vanilla extract and multiple flavor elements work together to optimize the product's taste experience, create a unique and rich flavor, and make the product more recognizable and attractive in taste, which helps to improve the market acceptance of the product and reflect its advantages in product characteristics when applying for a patent. DETAILED DESCRIPTION
[0049] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.
[0050] The raw materials used in the following examples of the present invention are all commercially available commodities:
[0051] The blueberry peel residue used in the following examples and comparative examples comes from Guizhou Lanrui Agricultural Technology Co., Ltd. and is a by-product obtained during the production of blueberry juice.
[0052] The following strains are commercially available products:
[0053] Lactobacillus delbrueckii, item number HZB139506; Lactobacillus plantarum, item number HZB116349; Staphylococcus xylosus, item number HZB653130; Lactobacillus casei, item number HZB116347; Pediococcus pentosaceus, item number HZB128037; Lactobacillus bulgaricus, item number HZB116558; all the above raw materials are from the Hangzhou Branch of Wuhan Huizao Biotechnology Co., Ltd.
[0054] Example 1
[0055] This embodiment provides a healthy milk tablet based on anthocyanins, comprising the following components in percentage by mass: 4% blueberry anthocyanins, 0.5% selenium-enriched yeast, 3% marigold extract, 0.7% zinc gluconate, 1.3% docosahexaenoic acid, 8.6% xylitol, 0.25% milk flavoring powder, 21% maltodextrin, 12% microcrystalline cellulose, 0.025% magnesium stearate, 0.3% sodium chloride, and the balance being whole milk powder.
[0056] The preparation method of blueberry anthocyanidins comprises the following steps:
[0057] (1) removing blueberry seeds from blueberry peel residue, drying, and crushing to less than 80 mesh to obtain blueberry peel residue after deseeding,
[0058] (2) Adding 300 g of glucose and 3 L of water to 1 kg of deseeded blueberry peel residue, and adding a bacterial agent, wherein the bacterial agent includes Lactobacillus delbrueckii, Lactobacillus plantarum, and Staphylococcus xylosus in a mass ratio of 1.4:0.3:1; the amount of the bacterial agent is 0.2% of the mass of water; anaerobically fermenting at 37°C for 4 days, drying, and obtaining fermented blueberry peel residue powder;
[0059] (3) Mixing fermented blueberry peel residue powder and an extractant in a ratio of 1:6 by mass, wherein the extractant is an ethanol-water solution, and the volume fraction of ethanol in the extractant is 55%; extracting twice at 57° C., each time for 55 minutes, and combining the extracts; filtering the extracts, concentrating the filtrate under reduced pressure, and drying to obtain blueberry anthocyanins.
[0060] The preparation method of the marigold extract comprises the following steps:
[0061] (1) Pick fresh marigold flowers, and evenly spray a 25 cm thick fresh flower layer with a bacterial solution, wherein the bacterial solution is prepared by diluting a composite fermentation agent in water at a ratio of 0.16 wt%, wherein the composite fermentation agent includes Lactobacillus casei and Pediococcus pentosaceus in a mass ratio of 1.4:1; 5.2 L bacterial solution / ton of marigold flowers are used, and anaerobic fermentation is carried out at a fermentation temperature of 37° C. for 8 days. The fermented marigold flowers are dried at low temperature to reduce the moisture content to 8 wt%, and the flowers are crushed to less than 40 mesh to obtain marigold flower powder;
[0062] (2) The marigold flower powder is subjected to supercritical CO2 extraction, and supercritical CO2 and ethanol entrainer are used for synergistic extraction. The amount of food-grade ethanol used as the entrainer is 8% of the CO2 mass, the extraction pressure range is 30 MPa, the extraction kettle temperature is 40°C, the separation kettle temperature is 55°C, the CO2 flow rate is controlled at 30 kg / h, the dynamic extraction time is 4 h, and the static extraction time is 0.8 h. After the extraction is completed, the extract is collected to obtain the marigold extract.
[0063] The preparation process of the anthocyanin-based healthy milk tablet comprises the following steps:
[0064] (1) whole milk powder, maltodextrin, and microcrystalline cellulose are mixed and stirred, and then blueberry anthocyanin, marigold extract, selenium-enriched yeast, zinc gluconate, DHA, xylitol, milk flavoring powder, and sodium chloride are added in sequence, stirring is continued, and the mixture is thoroughly mixed. Finally, magnesium stearate is added and stirred to obtain a mixture;
[0065] (2) putting the mixed material into a tablet press to compress the milk tablets;
[0066] (3) The pressed milk tablets are packaged using nitrogen-filled packaging.
[0067] Example 2
[0068] This embodiment provides a healthy milk tablet based on anthocyanins, comprising the following components in percentage by mass: 3% blueberry anthocyanins, 0.6% selenium-enriched yeast, 2% marigold extract, 0.9% zinc gluconate, 1.2% docosahexaenoic acid, 9% xylitol, 0.2% milk flavoring powder, 22% maltodextrin, 10% microcrystalline cellulose, 0.03% magnesium stearate, 0.2% sodium chloride, and the balance being whole milk powder.
[0069] The preparation method of blueberry anthocyanidins comprises the following steps:
[0070] (1) removing blueberry seeds from blueberry peel residue, drying, and crushing to less than 80 mesh to obtain blueberry peel residue after deseeding,
[0071] (2) Adding 300 g of glucose and 3 L of water to 1 kg of deseeded blueberry peel residue, and adding a bacterial agent, wherein the bacterial agent includes Lactobacillus delbrueckii, Lactobacillus plantarum, and Staphylococcus xylosus in a mass ratio of 1.3:0.4:1; the amount of the bacterial agent is 0.1% of the mass of water; anaerobically fermenting at 40° C. for 5 days, drying, and obtaining fermented blueberry peel residue powder;
[0072] (3) Mixing fermented blueberry peel residue powder and an extractant in a ratio of 1:8 by mass, wherein the extractant is an ethanol aqueous solution with a pH value of 5.0 and a volume fraction of ethanol in the extractant of 50%; extracting twice at 60° C. for 50 minutes each time, combining the extracts; filtering the extracts, concentrating the filtrate under reduced pressure, and drying to obtain blueberry anthocyanins.
[0073] The preparation method of the marigold extract comprises the following steps:
[0074] (1) Pick fresh marigold flowers, and evenly spray a 20 cm thick fresh flower layer with a bacterial solution, wherein the bacterial solution is prepared by diluting a composite fermentation agent in water at a ratio of 0.2 wt%, wherein the composite fermentation agent includes Lactobacillus casei and Pediococcus pentosaceus in a mass ratio of 1.3:1; 5.5 L bacterial solution / ton of marigold flowers are used, and anaerobic fermentation is carried out at a fermentation temperature of 35° C. and a fermentation time of 10 days. The fermented marigold flowers are dried at low temperature to reduce the moisture content to 6 wt%, and the flowers are crushed to less than 40 meshes to obtain marigold flower powder;
[0075] (2) The marigold flower powder is subjected to supercritical CO2 extraction, and supercritical CO2 and ethanol entrainer are used for synergistic extraction. The amount of food-grade ethanol used as the entrainer is 10% of the mass of CO2, the extraction pressure range is 40 MPa, the extraction kettle temperature is 35°C, the separation kettle temperature is 60°C, the CO2 flow rate is controlled at 20 kg / h, the dynamic extraction time is 5 h, and the static extraction time is 0.5 h. After the extraction is completed, the extract is collected to obtain the marigold extract.
[0076] The preparation process of the anthocyanin-based healthy milk tablet comprises the following steps:
[0077] (1) whole milk powder, maltodextrin, and microcrystalline cellulose are mixed and stirred, and then blueberry anthocyanin, marigold extract, selenium-enriched yeast, zinc gluconate, DHA, xylitol, milk flavoring powder, and sodium chloride are added in sequence, stirring is continued, and the mixture is thoroughly mixed. Finally, magnesium stearate is added and stirred to obtain a mixture;
[0078] (2) putting the mixed material into a tablet press to compress the milk tablets;
[0079] (3) The pressed milk tablets are packaged using nitrogen-filled packaging.
[0080] Comparative Example 1
[0081] The difference between this comparative example and Example 1 is that the blueberry anthocyanin is a commercially available product (product number: MF-000976, anthocyanin content: 25 wt %) from Xinyang Mufan Biotechnology Co., Ltd.
[0082] Comparative Example 2
[0083] The difference between this comparative example and Example 1 is that the bacterial agent includes Lactobacillus delbrueckii, Lactobacillus plantarum and Staphylococcus xylosus in a mass ratio of 1:1.4:0.3.
[0084] Comparative Example 3
[0085] The difference between this comparative example and Example 1 is that fermentation is replaced by enzymatic hydrolysis.
[0086] The preparation method of blueberry anthocyanidins comprises the following steps:
[0087] (1) removing blueberry seeds from blueberry peel residue, drying, and crushing to less than 80 mesh to obtain blueberry peel residue after deseeding,
[0088] (2) Add 3 L of water to 1 kg of deseeded blueberry peel residue, add cellulase, and the amount of cellulase is 0.2% of the mass of water; enzymatically hydrolyze at 37°C for 6 h, and dry to obtain enzymatically hydrolyzed blueberry peel residue powder;
[0089] (3) After mixing the enzymatically hydrolyzed blueberry peel residue powder and the extractant in a ratio of 1:6 by mass, the extractant is an ethanol aqueous solution with a pH value of 4.5 and a volume fraction of ethanol in the extractant of 55%; extracting twice at 57°C, each extraction for 55 minutes, and combining the extracts; filtering the extract, concentrating the filtrate under reduced pressure, and drying to obtain blueberry anthocyanins.
[0090] Comparative Example 4
[0091] The difference between this comparative example and Example 1 is that Staphylococcus xylosus is replaced by Lactobacillus bulgaricus. Specifically, the bacterial agent comprises Lactobacillus delbrueckii, Lactobacillus plantarum and Lactobacillus bulgaricus in a mass ratio of 1.4:0.3:1.
[0092] Comparative Example 5
[0093] The difference between this comparative example and Example 1 is that the marigold extract is a commercial product, produced by Xi'an Longmao Biotechnology Co., Ltd., and has a lutein content of 30 wt%.
[0094] Comparative Example 6
[0095] The difference between this comparative example and Example 1 is that the composite starter culture comprises Lactobacillus casei and Pediococcus pentosaceus in a mass ratio of 1:1.
[0096] Comparative Example 7
[0097] The difference between this comparative example and Example 1 is that the composite starter comprises Lactobacillus casei and Lactobacillus plantarum in a mass ratio of 1.4:1.
[0098] Performance Testing
[0099] 1. The anthocyanin content in the blueberry anthocyanins prepared in Examples 1-2 and Comparative Examples 1-4 was determined using liquid chromatography-tandem mass spectrometry. The results are shown in Table 1.
[0100] Table 1 Anthocyanin content
[0101] Anthocyanin content% Example 1 39.4 Example 2 38.2 Comparative Example 1 25.8 Comparative Example 2 32.6 Comparative Example 3 30.9 Comparative Example 4 34.3
[0102] Existing research shows that anthocyanins are primarily concentrated in the peel, with a higher anthocyanin content in the peel than in the flesh. The present invention extracts blueberry peel residue using a specific method, resulting in a blueberry anthocyanin content higher than that of commercially available blueberry anthocyanins prepared from whole blueberries. This demonstrates that the present method for preparing blueberry anthocyanins has both economic and practical value.
[0103] 2. The lutein content in the marigold extracts of Examples 1-2 and Comparative Examples 5-7 was determined using high performance liquid chromatography.
[0104] The results are shown in Table 2.
[0105] Table 2 Lutein content in marigold extract
[0106] Lutein content% Example 1 37.1 Example 2 36.8 Comparative Example 5 30.7 Comparative Example 6 33.6 Comparative Example 7 31.4
[0107] As shown in Table 2, the lutein content in the marigold extract prepared in Examples 1-2 of the present invention is higher than that in commercially available products.
[0108] 3. Stability Test: The packaged milk tablets were placed in an illumination of 4500±500 Lux and a temperature of 40°C±2°C for 3 months. After unpacking, the tablets were visually inspected for any noticeable discoloration. The results are shown in Table 3.
[0109] Table 3 Stability test results
[0110]
[0111]
[0112] As shown in Table 3, the milk tablets of Examples 1-2 have higher storage stability. The blueberry anthocyanidins and marigold extract prepared in the present invention have a synergistic effect and can jointly improve the storage stability of the milk tablets.
[0113] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.
Claims
1. A healthy milk tablet based on anthocyanins, characterized in that: The invention comprises the following components in percentage by mass: 3-5% blueberry anthocyanidin, 0.2-0.6% selenium-enriched yeast, 0.2-5% marigold extract, 0.4-0.9% zinc gluconate, 1.0-1.9% docosahexaenoic acid, 8-9% xylitol, 0.2-0.3% milk flavoring powder, 18-24% maltodextrin, 10-14% microcrystalline cellulose, 0.02-0.03% magnesium stearate, 0.1-0.5% sodium chloride, and the balance is whole milk powder.
2. The anthocyanin-based healthy milk tablet according to claim 1, characterized in that: The invention comprises the following components in percentage by mass: 3-5% blueberry anthocyanidin, 0.2-0.6% selenium-enriched yeast, 2-4% marigold extract, 0.4-0.9% zinc gluconate, 1.2-1.5% docosahexaenoic acid, 8-9% xylitol, 0.2-0.3% milk flavor powder, 20-22% maltodextrin, 10-14% microcrystalline cellulose, 0.02-0.03% magnesium stearate, 0.2-0.4% sodium chloride, and the balance is whole milk powder.
3. The anthocyanin-based healthy milk tablet according to claim 1, characterized in that: The blueberry anthocyanin is prepared by first fermenting blueberry peel residue using a bacterial agent and then extracting it using an extractant.
4. The anthocyanin-based healthy milk tablet according to claim 3, characterized in that: The bacterial agent comprises Lactobacillus delbrueckii, Lactobacillus plantarum and Staphylococcus xylosus in a mass ratio of (1.3-1.5):(0.2-0.4):
1.
5. The anthocyanin-based healthy milk tablet according to claim 4, characterized in that: The extractant is an ethanol aqueous solution.
6. The anthocyanin-based healthy milk tablet according to claim 1, characterized in that: The preparation method of the marigold extract comprises the following steps: (1) picking fresh marigold flowers, spraying bacterial solution evenly, anaerobic fermentation, drying the fermented marigold flowers at low temperature, and crushing them to obtain marigold flower powder; (2) extracting marigold flower powder with supercritical CO2, collecting the extract after the extraction is completed, and obtaining marigold extract.
7. The anthocyanin-based healthy milk tablet according to claim 6, characterized in that: The bacterial liquid is prepared by diluting the composite leavening agent in water at a ratio of 0.1-0.2 wt%.
8. The anthocyanin-based healthy milk tablet according to claim 7, characterized in that: The composite fermentation agent comprises Lactobacillus casei and Pediococcus pentosaceus in a mass ratio of (1.3-1.5):
1.
9. The anthocyanin-based healthy milk tablet according to claim 8, characterized in that: The conditions for anaerobic fermentation are: fermentation temperature 35-40°C, fermentation time 7-10 days.
10. A process for preparing anthocyanin-based healthy milk tablets according to any one of claims 1 to 9, characterized in that: The following steps are involved: (1) whole milk powder, maltodextrin, and microcrystalline cellulose are mixed and stirred, and then blueberry anthocyanin, marigold extract, selenium-enriched yeast, zinc gluconate, DHA, xylitol, milk flavoring powder, and sodium chloride are added in sequence, stirring is continued, and the mixture is thoroughly mixed. Finally, magnesium stearate is added and stirred to obtain a mixture; (2) putting the mixed material into a tablet press to compress the milk tablets; (3) The pressed milk tablets are packaged using nitrogen-filled packaging.