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Ice-cream contg. immune globulin-G biological factor

A technology of immunoglobulin and biological factors, which is applied in the processing field of biological factor functional foods, and can solve problems such as unavailable products

Inactive Publication Date: 2006-06-14
刘利 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But as far as present known literature reports and market surveys are concerned, there is no product expected by the public

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] The immunoglobulin-G biological factor ice cream of the present invention is composed of raw materials with the following weight (parts) ratio:

[0011] Erythritol 0.5-5 Lactitol 0.5-5

[0012] Oligosaccharides 1-10 Stachyose 0.05-2

[0013] Sorbitol 1-4 Corn syrup 2-10

[0014] Xylitol 0.5-5 Coconut oil 2-8

[0015] Whey powder 2-6 Sucrose 6-17

[0016] Trehalose 0.1-1 whole milk powder 5-20

[0017] Skimmed milk powder 1-5 Cream 2-10

[0018] Shelled eggs 5-15 Milk flavor 0.01-0.5

[0019] Aspartame 0.05-0.5 AK Sugar 0.05-0.5

[0020] Zinc gluconate 0.001-0.02 β-carotene 0.01-0.5

[0021] Natural succinate (VE) 0.01-0.5 Ascorbic acid (VC) 0.1-0.5

[0022] Pycnogenol 0.001-0.02 Immunoglobulin-G 0.001-0.02

[0023] Bifidobacterium longum 0.0005-0.005 Deionized water 30-50

[0024] The immunoglobulin-G biological factor ice cream of the present invention is composed of raw materials with the following weight (parts) ratio:

[0025] Erythritol 0.66-2.44 Lactitol 0.66-2.44

[...

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PUM

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Abstract

An immunoglobulin-G biologic factor ice cream for preventing and treating diseases and delaying sanility features that its raw materials includes immunoglobulin-G, the bifidobacterium reproduction factor composition including bifidobacterium, erythrol, lactitol and oligose, beta-carrotene, VE, VC, etc.

Description

1. Technical Field [0001] The present invention provides a technical field of processing biological factor functional food, in particular to manufacture a functional functional nutritional ice cream food containing antibody IgG biologically active factor and a preparation method thereof. Specifically, it is a health food ice cream containing immunoglobulin-G biological factors and its preparation process. 2. Technical background [0002] At present, there are three important standards for the level of human health examination recognized in the world, that is, the level of immunity, the level of bifidus, and the level of anti-oxidation. The level of immunity reflects the ability of humans to resist diseases, which refers to the ability to resist bacterial and viral infections; The level of divergence reflects the health level of the human internal organs and the level of digestion and absorption of the nutrients in the intake; the antioxidant level reflects the ability of the huma...

Claims

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Application Information

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IPC IPC(8): A23G9/32A23G9/38A61K39/395A61P37/02
Inventor 刘利张留
Owner 刘利
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