Amino sugar milk product and its preparing method
A technology for dairy products and glucosamine, applied in the field of functional food, can solve the problems of lack of improving articular cartilage metabolism, no protective effect of articular cartilage, single nutrient content of cow/goat milk, etc.
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Embodiment 1
[0014] Animal testing of glucosamine milk products:
[0015] Choose 10 New Zealand white rabbits, weighing 2-2.5kg. Mix 0.4g of glucosamine (equivalent to 40 times the human dose) per kilogram of body weight into 40ml of milk for feeding every day. For 30 consecutive days, there was no change in blood biochemical and three routine indexes before and after feeding. The big white rabbits are lively and shiny, without any adverse reactions.
Embodiment 2
[0017] Volunteer population trials of glucosamine dairy products:
[0018] Choose 20 middle-aged volunteers who are 50-60 years old and have knee joint pain. Add 1g of glucosamine to 250ml of milk every morning and take it at the same time for 4 consecutive weeks. There is no abnormality in liver function and three routines before and after taking it, and the symptoms of knee joint pain are significantly relieved.
[0019] It shows that the consumption of glucosamine dairy products is safe and effective.
Embodiment 3
[0021] Examples of the preparation of glucosamine milk products, the specific formula is shown in Table 1:
[0022]
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