Children's formula milk containing added human milk oligosaccharides, and preparation method therefor

Abstract

Children's formula milk containing added human milk oligosaccharides, and a preparation method therefor. Raw materials of the children's formula milk include cow's milk, phospholipids, compound nutrients, whey protein powder, prebiotics, and / or condensed milk; and the prebiotics comprise human milk oligosaccharides, galacto-oligosaccharides, and fructo-oligosaccharides. The children's formula milk provides main nutritional requirements for children, and also has the effects of enhancing immunity and regulating gut microbiota.

Description

Children's formula milk added with human milk oligosaccharides and preparation method thereof

[0001] priority

[0002] This application claims the priority benefit of the Chinese patent application with the application date of February 2, 2024, application number: 202410147043.6, and invention name: "A children's formula milk with added human milk oligosaccharides and its preparation method". Technical Field

[0003] The present invention relates to the technical field of liquid milk, in particular to a children's formula milk added with human milk oligosaccharides and a preparation method thereof. Background Art

[0004] Children are in a period of rapid growth and development, and their nutrient needs differ from those of adults. They require a diverse and balanced diet to meet their growth and development needs. Dairy products contain most of the nutrients needed by the human body, making them an ideal food for meeting children's growth and development needs and improving their nutritional status.

[0005] There are many types of products in the children's milk market, which are roughly divided into two categories: sterilized milk and formula milk. Although some sterilized milk products on the market are defined as children's milk, the types and contents of nutritional ingredients in existing children's milk are equivalent to those of ordinary sterilized milk products on the market, and cannot actually provide children with accurate nutrients; in children's formula milk products, not only are the types of added nutrients relatively single, but also according to the nutrient addition limit requirements of formula milk, the nutritional elements added to children's formula milk cannot accurately meet the actual nutritional needs of children.

[0006] Furthermore, children's milk products with added nutrients often utilize various stabilizers, emulsifiers, and antioxidants to ensure product stability. Sweeteners like sugar and flavorings are also added to enhance the taste and flavor, ensuring product quality throughout the shelf life. In recent years, with socioeconomic development and increased health awareness among parents, while pursuing scientifically precise formulas, parents are also prioritizing the cleanliness of children's milk formulas. This focus on developing nutritious, healthy, and simple-formula children-specific products has become the future of children's dairy products. Summary of the Invention

[0007] The invention provides a children's formula milk added with breast milk oligosaccharides and a preparation method thereof.

[0008] The inventors discovered that adding nutrients, such as complex nutrients (vitamins and minerals), to children's milk can introduce an unpleasant flavor and reduce the taste of children's milk products. While precisely adjusting and optimizing the formula for children's milk, the inventors discovered that adding prebiotics in specific proportions can address the unpleasant flavor and instability issues associated with complex nutrients (vitamins and minerals).

[0009] Therefore, in a first aspect, the present invention provides a children's formula milk, wherein the ratio of prebiotics to complex nutrients in the children's formula milk is (5-13): (0.5-3) by mass; the prebiotics include human milk oligosaccharides; and the complex nutrients include vitamins and minerals.

[0010] In the prebiotics, the ratio of galacto-oligosaccharide, fructo-oligosaccharide and 2'-fucosyllactose is (1-30): (0.5-10): (1-10).

[0011] The raw materials of the children's formula milk provided by the present invention include: cow's milk, phospholipids, compound nutrients, whey protein powder and prebiotics, and the mass ratio of the compound nutrients to the phospholipids is (0.5-3): (0.5-10).

[0012] The raw materials of the children's formula milk provided by the present invention include: cow's milk, condensed milk, lecithin, compound nutrients, whey protein powder and prebiotics, and the mass ratio of the compound nutrients to the lecithin is (0.5-3): (0.5-10).

[0013] The cow's milk is obtained by treating raw cow's milk through a membrane filtration process. In the cow's milk, the protein index reaches above 3.6 g / 100 mL, and the native calcium content is ≥120 mg / 100 mL.

[0014] Condensed milk, a flavor-optimizing ingredient, contributes 0.1-2% fat to the product. Testing and preference tests revealed that the product has the best flavor. It was also found that by controlling milk indicators, the same effect could be achieved by omitting the addition of condensed milk and maintaining a certain level of raw milk fat. Condensed milk, a flavor-optimizing ingredient, contributes 0.1-2% fat to the product. This is combined with milk fat, and through testing and preference tests, the product's protein and fat content are adjusted to achieve the optimal flavor. The milk contains a protein index of 3.65g / 100mL or higher, a fat index of 4.2g / 100mL or higher, a protein-to-fat ratio of 1:1.1-1.2, and native calcium of 123mg / 100mL or higher.

[0015] The present invention uses an innovative high-speed emulsification process for milk lecithin to form a milk-lecithin emulsion for complex nutrients, reducing losses during complex nutrient processing. The present invention utilizes a small amount of lecithin combined with cow's milk to achieve complex nutrient embedding. Preferably, the mass ratio of the complex nutrient to the lecithin is (0.5-3):(0.3-3), and more preferably, the mass ratio of the complex nutrient to the lecithin is (0.5-3):0.5.

[0016] The functional raw materials added to the raw materials of the present invention include: prebiotics and whey protein powder, wherein the prebiotic raw materials include: some or all of: galacto-oligosaccharides, fructo-oligosaccharides, and HMOs. The addition ratio of the three raw materials of galacto-oligosaccharides, fructo-oligosaccharides, and 2'-FL (2'-fucosyllactose) is (1-15): (2-8): (1-9).

[0017] More specifically, in the present invention, the addition ratio of the three raw materials, galacto-oligosaccharide, fructo-oligosaccharide and 2'-FL, is (1-9): (2-7): (2-6).

[0018] Galacto-oligosaccharide promotes the proliferation of beneficial bacteria and regulates intestinal flora. 2′-FL can promote infant growth and development, intestinal health, immune regulation, and brain development. In addition, the present invention adds whey protein powder, which contains 40-50% α-lactalbumin to enhance the body's immunity.

[0019] The nutrients in the children's formula milk provided by the present invention are complex nutrients, including vitamins and minerals, wherein the vitamins include: vitamin A, vitamin D, vitamin E and niacin; the main component of the minerals is zinc.

[0020] The composite nutrient of the present invention contains several or all of the nutrients such as vitamin A, vitamin D, vitamin E, niacin, etc., and one or more minerals such as zinc, meeting 30% of the recommended daily dietary intake or suitable intake of major nutrients for children aged 4-7 years old, and supplementing the nutrient needs of about one meal a day for children aged 4-7 years old through drinking milk.

[0021] The vitamin and mineral formula of the product of the present invention is designed based on the fact that a child drinks 500 mL of milk per day, that is, drinks 2 portions of the product obtained by the present invention (250 g per portion), which meets more than 30% of the daily RNI or AI of vitamins and minerals for children aged 4-7 years, that is, meets the nutritional needs of children for about one meal a day.

[0022] Specifically, the raw materials of the children's formula milk of the present invention include: 965-992 parts by weight of cow's milk, 0.1-10 parts by weight of phospholipids, 0.1-10 parts by weight of complex nutrients, 0.5-10 parts by weight of whey protein powder, 1-30 parts by weight of galacto-oligosaccharides, 0.5-10 parts by weight of fructo-oligosaccharides, and 1-10 parts by weight of 2'-fucosyllactose.

[0023] More specifically, the raw materials of the children's formula milk include: 965-992 parts by weight of cow's milk, 0.1-5 parts by weight of phospholipids, 0.1-10 parts by weight of complex nutrients, 0.8-5 parts by weight of whey protein powder, 3-15 parts by weight of galacto-oligosaccharides, 2-8 parts by weight of fructo-oligosaccharides, and 1-9 parts by weight of 2'-fucosyllactose.

[0024] Specifically, the raw materials of the children's formula milk of the present invention include: 965-992 parts by weight of cow's milk, 0.5-50 parts by weight of condensed milk, 0.1-10 parts by weight of phospholipids, 0.1-10 parts by weight of complex nutrients, 0.5-10 parts by weight of whey protein powder, 1-30 parts by weight of galacto-oligosaccharides, 0.5-10 parts by weight of fructo-oligosaccharides, and 1-10 parts by weight of 2'-fucosyllactose.

[0025] More specifically, the raw materials of the children's formula milk include: 965-992 parts by weight of cow's milk, 1-10 parts by weight of condensed milk, 0.1-5 parts by weight of phospholipids, 0.1-10 parts by weight of complex nutrients, 0.8-5 parts by weight of whey protein powder, 3-15 parts by weight of galacto-oligosaccharides, 2-8 parts by weight of fructo-oligosaccharides, and 1-9 parts by weight of 2'-fucosyllactose.

[0026] In addition, the addition of complex nutrients and functional ingredients to formula milk not only brings a bad taste, but also brings instability to children's milk products, resulting in loss of nutrients in children's milk during the shelf life, precipitation in the system, and floating of milk fat.

[0027] Therefore, in a second aspect, the present invention further provides a method for preparing the above-mentioned children's formula milk, comprising: hydrating cow's milk and whey protein powder to obtain a feed solution 1.

[0028] The complex nutrients mainly refer to vitamins and minerals. In the present invention, the complex nutrients are embedded in milk fat globules formed by phospholipids and cow's milk to form a phospholipid emulsion embedding solution of the complex nutrients. The amount of cow's milk used is 50-350 times the amount of phospholipids added.

[0029] Vitamins are easily lost due to heat and minerals are not easy to dissolve. In the process of adding complex nutrients, the present invention simultaneously adds phospholipids and forms a phospholipid-milk emulsion embedding solution of the complex nutrients through an innovative high-speed emulsification process of milk lecithin, thereby reducing the loss of the complex nutrient content during the processing process.

[0030] Under the appropriate ratio of milk to lecithin, combined with the optimal process temperature and shear parameters, lecithin adds vitamins and minerals during the emulsification process with milk, wraps fat particles to prevent fat aggregation, effectively reduces the loss of vitamins and minerals in the final product, and avoids fat floating.

[0031] In addition to adopting a specific feeding process for the complex nutrients, in the preparation method of the children's formula milk provided by the present invention, oligofructose and 2'-fucosyllactose are sequentially dissolved in milk at 30-50°C to obtain a mixed solution, and then oligogalactose is added to the mixed solution and sheared and stirred to obtain feed solution 3.

[0032] In addition to adopting a specific feeding process for the complex nutrients, in the preparation method of the children's formula milk provided by the present invention, condensed milk, oligofructose, and 2'-fucosyllactose are dissolved in milk at 30-50°C in sequence to obtain a mixed solution, and then oligogalactose is added to the mixed solution and sheared and stirred to obtain feed solution 3.

[0033] In the preparation method of the children's formula milk provided by the present invention, the amount of cow's milk in liquid 1 is 20-80% of the total cow's milk; the amount of cow's milk in liquid 3 is 40-80% of the total cow's milk; the protein index of the cow's milk reaches above 3.6g / 100mL, and the native calcium is ≥120mg / 100mL.

[0034] The method for preparing children's formula milk provided by the present invention comprises:

[0035] Mixing and stirring the feed solution 1 and the phospholipid emulsion embedding solution of the complex nutrients to obtain a mixed feed solution 1;

[0036] After homogenizing the mixed liquid 1, the mixed liquid is mixed with the liquid 3 and the volume is fixed with cow's milk to obtain a children's formula milk liquid;

[0037] The children's formula milk liquid is homogenized, sterilized, cooled and filled to obtain a children's formula milk finished product.

[0038] In the preparation method of the children's formula milk provided by the present invention, the feeding method of the complex nutrients (vitamins, minerals) includes: adding lecithin to 40-80°C cow's milk at a shear rate of 500-3000 rpm, stirring for 5-30 minutes, adding the complex nutrients, and continuing to stir until the lecithin and the complex nutrients are completely dissolved in the cow's milk, and the amount of cow's milk used is 50-350 times the amount of lecithin added.

[0039] In the preparation method of the children's formula milk provided by the present invention, the feeding method of the whey protein powder includes: adding the whey protein powder to the cow's milk at 30-50°C, with a feeding speed of ≤10kg / min, performing cyclic shear stirring for 10-40 minutes after the feeding is completed, and standing and hydrating for 40-60 minutes after the stirring is completed to obtain a feed liquid 1.

[0040] The method for preparing the children's formula milk provided by the present invention uses double homogenization, comprising: homogenizing the mixed liquid 1 under the following conditions: homogenizing temperature of 50-70° C., total homogenizing pressure of 110-300 bar, and secondary pressure of 40-100 bar;

[0041] The homogenization conditions of the children's formula milk liquid are: homogenization temperature 30-80° C., total homogenization pressure 200-300 bar, and secondary pressure 40-100 bar.

[0042] As a specific embodiment of the present invention, the method for preparing children's formula milk provided by the present invention comprises:

[0043] (1) Raw milk was treated by membrane filtration to obtain milk with a protein index of 3.6 g / 100 mL or more and a native calcium content of 120 mg / 100 mL or more as raw milk.

[0044] The present invention adopts cow's milk ingredients, reduces the heat treatment of raw milk, reduces protein denaturation, and at the same time, the native calcium in the cow's milk used in the present invention is ≥120 mg / 100 g (120 mg / 100 mL), thereby avoiding the need to introduce multiple necessary food additives and cause product precipitation due to exogenous addition of calcium preparations such as milk mineral salts and calcium carbonate, which brings adverse effects on the product system.

[0045] (2) Material 1: 20-80% of the milk obtained in step (1) is added to the material tank, the temperature is raised to 30-50°C, whey protein powder is added from the high-speed shearing machine port, the feeding speed is ≤10kg / min, after the feeding is completed, the shearing and stirring is carried out in a timed cycle for 10-40 minutes, and then the mixture is allowed to stand for hydration for 40-60 minutes to obtain liquid 1.

[0046] Preferably, in step (2), the amount of cow's milk used is 20-30%. The present invention hydrates whey protein powder alone; preferably, the α-lactalbumin content in the whey protein powder raw material is more than 41%, wherein α-lactalbumin is a heat-sensitive protein with complete primary, secondary and tertiary structures. Studies have found that different degrees of heat treatment will cause α-lactalbumin to undergo thermal denaturation, and the α-lactalbumin content in the product will decrease. At the same time, protein denaturation will cause a granular feel in the product, making the product feel astringent. The present invention preferably has a material temperature of 40-50°C, and whey protein powder is added from the high-speed shearing machine port at a feeding speed of ≤10kg / min. After the feeding is completed, the timed cycle shearing and stirring is carried out for 30-40min, and then the whey protein powder is allowed to stand for hydration for 40min to fully dissolve the whey protein powder and reduce the loss of α-lactalbumin content in the product.

[0047] (3) Preparation of phospholipid-milk emulsion embedding solution of complex nutrients (vitamins, minerals) (material 2): ​​Heat the milk to 30-80°C, and use 50-350 times the amount of milk as phospholipid. Turn on the high-speed shearing machine, with a shear rate of 500-3000 rpm and a constant temperature of 40-80°C. First add phospholipid and stir for 5-30 minutes, then add the complex nutrients simultaneously until the phospholipid and complex nutrients are completely dissolved in the milk, the surface color of the milk is uniform, and the texture of the milk is fine, thereby obtaining a phospholipid-milk emulsion embedding solution of complex nutrients.

[0048] Preferably, in the present invention, when preparing the phospholipid-milk emulsion embedding solution of the complex nutrient, the milk is heated to 50-60°C, the milk is 150 times the phospholipid, the high-speed shearing machine is turned on, the shear rate is 1500 rpm, the constant temperature is maintained at 50-60°C, the phospholipid is added first, and stirred for 5-30 minutes.

[0049] (4) Material 3: 40-80% of milk is added to the material tank, and the temperature is raised to 30-50°C. Fructooligosaccharide and 2'-fucosyllactose are added in sequence from the high-speed shear port, or condensed milk, fructooligosaccharide and 2'-fucosyllactose are added in sequence at a feeding rate of ≤10kg / min. The temperature is raised to 70-80°C in a cycle. After the feeding is completed, galacto-oligosaccharide is added. After timed cyclic shearing and stirring for 10-40 minutes, the liquid is cooled to below 10°C to obtain liquid 3.

[0050] Preferably, 40-50% of milk is added to the mixing tank, the temperature is raised to 40-50° C., and oligofructose and 2'-fucosyllactose are added in sequence from the high-speed shear port, or condensed milk, oligofructose, and 2'-fucosyllactose are added in sequence, the feeding speed is ≤10 kg / min, the temperature is raised to 75-80° C. in a cycle, and after the feeding is completed, oligogalactose is added, and the timed cycle shearing and stirring is carried out for 5 minutes.

[0051] Step (4) fully ensures that the material with poor solubility is fully dissolved, avoiding precipitation of the product.

[0052] (5) Mixing liquid 1: The phospholipid-milk emulsion embedding solution (phospholipid emulsion embedding solution) of the complex nutrient obtained in step (3) is mixed with the liquid 1 obtained in step (2), and stirred for 5-30 minutes until the liquids are fully mixed to obtain a mixed liquid 1.

[0053] Preferably, the stirring time is 15 min.

[0054] (6) First homogenization: homogenize the mixed liquid 1 obtained in step (5) at a homogenization temperature of 50-70°C and a total homogenization pressure of 110-300 bar (secondary pressure 40-60 bar). After homogenization, cool to 15-25°C.

[0055] Preferably, the homogenization temperature is 50-55°C. After the first homogenization, the particle size of the emulsion in the system is evenly distributed, which further consolidates and stabilizes the system and prevents the fat globules from aggregating, floating, and settling.

[0056] (7) Volume adjustment: fully mix the mixed liquid 1 homogenized in step (6) with the liquid 3 in step (4), and use the remaining milk to adjust the volume to obtain a children's formula milk liquid;

[0057] (8) Second homogenization: homogenize the children's formula milk liquid obtained in step (7) at a homogenization temperature of 30-80° C. and a total homogenization pressure of 200-300 bar (secondary pressure: 40-60 bar); and at a UHT temperature of 137-142° C. for 4-6 seconds.

[0058] Preferably, the homogenization condition is 60-70°C, and the total homogenization pressure is 250-280 bar.

[0059] (9) Cooling the children's formula milk liquid after homogenization and sterilization in step (8) to below 10° C. and filling it to obtain a finished children's formula milk product. Preferably, an aseptic filling method is adopted.

[0060] The beneficial effects of the present invention are:

[0061] This invention studies the growth and development characteristics of children, investigates the actual nutrient needs of children, and scientifically designs a formula by adding human milk oligosaccharides HMOs, galacto-oligosaccharides GOS, fructo-oligosaccharides FOS and a variety of vitamins and minerals to meet the actual daily dietary needs of preschool children for major nutrients.

[0062] The present invention adopts a specific ratio of nutrients and prebiotics to overcome the problem that the flavor of milk products is prone to odor and substandard due to the addition of nutrients. While achieving a product with few additives, 0 flavors, and 0 added white sugar, the quality and flavor of the product are guaranteed through the scientific ratio of the formula and the optimization of the preparation process. DETAILED DESCRIPTION

[0063] To make the objectives, technical solutions, and advantages of the present invention more clear, the technical solutions of the present invention are described clearly and completely below. Obviously, the embodiments described are only some of the embodiments of the present invention, not all of them. All other embodiments derived by persons of ordinary skill in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention.

[0064] The galacto-oligosaccharide (GOS) used in the examples of the present invention is derived from lactose or whey filtrate; the galacto-oligosaccharide content (on a dry basis) thereof is above 57%.

[0065] The oligofructose (FOS) used is derived from sucrose; the content of oligofructose (calculated on a dry basis) is more than 95%.

[0066] The human milk oligosaccharide HMOs used is 2'-fucosyllactose (lactose source), and the 2'-fucosyllactose content (calculated on a dry basis) thereof is more than 94%.

[0067] Condensed milk is lightly condensed milk, sourced from raw cow's milk, with a fat content of more than 7.5% and milk solids of more than 25%.

[0068] Whey protein powder is derived from whey in raw milk, with more than 50% protein, of which α-lactalbumin accounts for 40-50%.

[0069] The contents of vitamins and minerals used in the examples of the present invention are shown in Table 1.

[0070] Table 1

[0071] Example 1 A children's formula milk

[0072] The raw materials of the children's formula milk in this embodiment are: 992 parts by weight of cow's milk, 0.7 parts by weight of condensed milk, 1 part by weight of phospholipids, 0.5 parts by weight of complex nutrients (vitamins, minerals), 0.8 parts by weight of whey protein powder, 1 part by weight of galacto-oligosaccharide, 2 parts by weight of fructo-oligosaccharide, and 2 parts by weight of 2'-fucosyllactose.

[0073] In this embodiment, the ratio of prebiotics to complex nutrients is 10:1.

[0074] The preparation method of this embodiment is:

[0075] (1) Raw milk was treated by membrane filtration process to obtain milk with a protein index of 3.6 g / 100 mL or more and a native calcium content of 120 mg / 100 mL or more as raw material.

[0076] (2) Material 1: 20% of the milk obtained in step (1) is added to the material tank, the temperature is raised to 30°C, and whey protein powder is added from the high-speed shearing machine at a feeding rate of 10 kg / min. After the feeding is completed, the material is sheared and stirred in a timed cycle for 10 minutes, and then allowed to stand for hydration for 40 minutes to obtain liquid 1.

[0077] (3) Preparation of phospholipid-milk emulsion embedding solution of complex nutrients (vitamins, minerals) (material 2): ​​Heat the milk to 50°C, and use 50 times the amount of milk as phospholipid. Turn on the high-speed shearing machine, set the shear rate to 1500 rpm, and maintain a constant temperature of 50°C. First, add phospholipid. After stirring for 30 minutes, add vitamins simultaneously until the phospholipid and complex nutrients are completely dissolved in the milk. The surface color of the milk is uniform and the texture of the milk is fine. This obtains the phospholipid-milk emulsion embedding solution of complex nutrients (phospholipid emulsion embedding solution).

[0078] (4) Material 3: 40% of milk was added to the material tank, and the temperature was raised to 30°C. Condensed milk, oligofructose, and 2'-fucosyllactose were added in sequence from the high-speed shearing machine at a feeding rate of 10 kg / min. The temperature was raised to 70°C in a cycle. After the feeding was completed, oligogalactose was added. After timed cyclic shearing and stirring for 10 minutes, the liquid was cooled to 8°C to obtain liquid 3.

[0079] (5) Mixing liquid 1: The phospholipid-milk emulsion embedding solution of the complex nutrients obtained in step (3) is mixed with the liquid 1 obtained in step (2), and stirred for 15 minutes until the liquids are fully mixed to obtain a mixed liquid 1.

[0080] (6) First homogenization: homogenize the mixed liquid 1 obtained in step (5) at a homogenization temperature of 50°C, a total homogenization pressure of 110 bar, and a secondary pressure of 40 bar. After homogenization, cool to 15°C.

[0081] (7) Volume adjustment: The mixed liquid 1 homogenized in step (6) is fully mixed with the liquid 3 in step (4), and the remaining milk is used to adjust the volume to obtain a children's formula milk liquid.

[0082] (8) Second homogenization: homogenize the children's formula milk liquid obtained in step (7) at 30°C, a total homogenization pressure of 200 bar, a secondary pressure of 40 bar, and UHT conditions of 137°C for 4-6 seconds.

[0083] (9) Cooling the children's formula milk liquid after homogenization and sterilization in step (8) to 10° C. and filling it to obtain a finished children's formula milk product.

[0084] Example 2

[0085] The difference between this embodiment and embodiment 1 is that:

[0086] The raw materials of the children's formula milk in this embodiment are: 986 parts by weight of cow's milk, 2 parts by weight of condensed milk, 5 parts by weight of phospholipids, 1 part by weight of complex nutrients, 1 part by weight of whey protein powder, 1 part by weight of galacto-oligosaccharide, 2 parts by weight of fructo-oligosaccharide, and 2 parts by weight of 2'-fucosyllactose.

[0087] In this embodiment, the ratio of prebiotics to complex nutrients is 5:1.

[0088] In the preparation method of this embodiment, in step (2), the amount of cow's milk used is 30%.

[0089] Step (3) Preparation of phospholipid-milk emulsion embedding solution of complex nutrients (material 2) is as follows: milk is heated to 60° C., and the amount of milk used is 80 times that of phospholipid.

[0090] In step (4), the amount of cow's milk used is 50%.

[0091] In step (5), the phospholipid-milk emulsion embedding solution (phospholipid emulsion embedding solution) of the complex nutrients obtained in step (3) and the feed solution 1 obtained in step (2) are mixed and stirred for 30 minutes.

[0092] The homogenization conditions of step (6) are: homogenization temperature 55° C., homogenization total pressure 300 bar, and secondary pressure 60 bar.

[0093] The homogenization conditions of step (8) are: homogenization temperature 70°C, homogenization total pressure 250 bar, and secondary pressure 40 bar.

[0094] Example 3

[0095] The difference between this embodiment and embodiment 1 is that:

[0096] The raw materials of the children's formula milk in this embodiment are: 982.5 parts by weight of cow's milk, 1 part by weight of condensed milk, 0.5 parts by weight of phospholipids, 2 parts by weight of complex nutrients, 1 part by weight of whey protein powder, 8.2 parts by weight of galacto-oligosaccharides, 3.6 parts by weight of fructo-oligosaccharides, and 1.2 parts by weight of 2'-fucosyllactose.

[0097] In this embodiment, the ratio of prebiotics to complex nutrients is 6.5:1.

[0098] In the preparation method of this embodiment, in step (2), the amount of cow's milk used is 25%.

[0099] Step (3) Preparation of phospholipid-milk emulsion embedding solution of complex nutrients (material 2) is as follows: milk is heated to 55° C., and the amount of milk used is 150 times that of phospholipid.

[0100] In step (4), the amount of cow's milk used is 45%.

[0101] In step (5), the phospholipid-milk emulsion embedding solution of the complex nutrients obtained in step (3) and the feed solution 1 obtained in step (2) are mixed and stirred for 15 minutes.

[0102] The homogenization conditions of step (6) are: homogenization temperature 55° C., homogenization total pressure 200 bar, and secondary pressure 60 bar.

[0103] The homogenization conditions of step (8) are: homogenization temperature 60° C., homogenization total pressure 280 bar, and secondary pressure 40 bar.

[0104] Example 4

[0105] The difference between Example 4 and Example 1 is that:

[0106] The raw materials of the children's formula milk are: 966 parts by weight of cow's milk, 5 parts by weight of condensed milk, 10 parts by weight of phospholipids, 2 parts by weight of complex nutrients, 5 parts by weight of whey protein powder, 3 parts by weight of galacto-oligosaccharide, 7 parts by weight of fructo-oligosaccharide and 2 parts by weight of 2'-fucosyllactose.

[0107] The ratio of prebiotics to complex nutrients is 6:1.

[0108] Example 5

[0109] The difference between Example 5 and Example 1 is that:

[0110] The raw materials of the children's formula milk are: 975.9 parts by weight of cow's milk, 3 parts by weight of condensed milk, 2.6 parts by weight of phospholipids, 3 parts by weight of complex nutrients, 2.5 parts by weight of whey protein powder, 1 part by weight of galacto-oligosaccharide, 6 parts by weight of fructo-oligosaccharide and 6 parts by weight of 2'-fucosyllactose.

[0111] The ratio of prebiotics to complex nutrients is 13:3.

[0112] Example 6

[0113] The difference between this embodiment and embodiment 3 is that:

[0114] No condensed milk is added, 983.5 parts by weight of cow's milk is used, the pasteurized milk protein index is 3.65g / 100mL, the fat is 4.31g / 100mL, and the fat-to-egg ratio is about 1.18.

[0115] Comparative Example 1

[0116] The difference between Comparative Example 1 and Example 3 is:

[0117] In Comparative Example 1, 994.3 parts by weight of milk, 0.5 parts by weight of condensed milk, 1 part by weight of phospholipids, 0.2 parts by weight of complex nutrients, 0.8 parts by weight of whey protein powder, 1 part by weight of galacto-oligosaccharide, 1 part by weight of fructo-oligosaccharide, and 1.2 parts by weight of 2'-fucosyllactose were used.

[0118] The ratio of prebiotics to complex nutrients is 16:1.

[0119] Comparative Example 2

[0120] The difference between Comparative Example 2 and Example 3 is:

[0121] In Comparative Example 2, 962 parts by weight of milk, 1 part by weight of condensed milk, 1 part by weight of phospholipids, 2 parts by weight of complex nutrients, 4 parts by weight of whey protein powder, 12 parts by weight of galacto-oligosaccharides, 10 parts by weight of fructo-oligosaccharides, and 8 parts by weight of 2'-fucosyllactose were used.

[0122] The ratio of prebiotics to complex nutrients is 15:1.

[0123] Comparative Example 3

[0124] The preparation method of this comparative example is basically the same as that of Example 3, except that the cow's milk is reduced from 982.5 parts by weight to 981.3 parts by weight, and 1.2 parts by weight of mineral salt is added. In this comparative example, additional mineral salt is added to the mixture 3 so that the ordinary pasteurized milk used reaches the cow's milk protein index of Example 3 to reach more than 3.6 g / 100 mL and the calcium ≥120 mg / 100 mL.

[0125] Comparative Example 4

[0126] This comparative example has the same formula as Example 3, except that: in this comparative example, step (2) is omitted, whey protein powder is combined with oligofructose, 2'-fucosyllactose and oligogalactose to obtain liquid 3, the phospholipid-milk emulsion embedding solution of the complex nutrients is mixed with liquid 3 to obtain mixed liquid 1, and after the volume is fixed with cow's milk, a children's formula milk liquid is obtained, and step (8) is homogenized.

[0127] Comparative Example 5

[0128] Compared with Example 3, in step (3), the addition of phospholipids was omitted, the weight portion of cow's milk used was 983, and the complex nutrients were dissolved in the cow's milk to obtain a milky embedding solution.

[0129] Comparative Example 6

[0130] The difference between this comparative example and Example 3 is that in step (3), when preparing the phospholipid-milk emulsion embedding solution of the complex nutrients, the amount of cow's milk used is 800 times that of phospholipid.

[0131] Experimental Example 1

[0132] This experimental example tests the likeability of the finished milk products for children obtained from the examples and comparative examples. The specific steps are as follows: 50 professional sensory test evaluators were selected to conduct a likeability evaluation test on the same batch of examples and comparative example samples. The results are shown in Table 2.

[0133] Table 2

[0134] Among them, in the appearance index, the surface color is scored from 0 to 8 points, representing the color from light to dark compared with pure milk, and 5 points is close to the color of pure milk; the wall particles are scored from 0 to 8 points, representing the severity of the wall particles from light to heavy.

[0135] In the flavor index, the frankincense ranges from 0 to 8 points, representing that the frankincense aroma ranges from light to strong, and 8 points represents that the frankincense aroma is moderate; the sweetness ranges from 0 to 8 points, representing that the sweetness ranges from not sweet to very sweet, and 5 points represents that the sweetness is just right.

[0136] Among the texture indicators, smoothness is scored from 0 to 8, representing a sensory change from non-smooth to smooth, with 8 being the best smoothness; astringency is scored from 0 to 8, representing a gradually increasing astringency, with 8 being the heaviest astringency.

[0137] The results of the finished product preference test show that the children's formula milk products obtained in Examples 1-6 exhibited minimal wall particles (i.e., minimal fat bubbling), a strong frankincense flavor, moderate sweetness, and optimal smoothness, with Example 3 receiving the highest overall score. This demonstrates that the prebiotic composition of galacto-oligosaccharides, fructo-oligosaccharides, and 2'-fucosyllactose in the present invention addresses the flavor deficiencies associated with the addition of complex nutrients. Furthermore, the present invention further addresses the issue of fat bubbling in liquid milk by batching the ingredients and forming a phospholipid-milk emulsion containing the complex nutrients, thereby improving the stability of the liquid milk.

[0138] Compared with Example 3, Example 6 controls the milk index, does not add condensed milk, and appropriately adjusts the raw milk fat content to maintain a certain level. There is no significant difference in the preference.

[0139] Among them, it can be seen from Comparative Examples 1 and 2 that whether increasing the amount of prebiotics or reducing the amount of compound nutrients, the problem of poor flavor, taste and stability of liquid milk products caused by nutrient addition cannot be solved due to the inappropriate ratio of prebiotics to compound nutrients.

[0140] Compared with Example 3, Comparative Example 3 uses ordinary pasteurized milk ingredients and exogenously adds milk mineral salts to provide calcium components for the product. Due to the addition of milk mineral salts, the product has severe wall adhesion, lacks smoothness, and has an astringent feeling. At the same time, the pasteurized milk is heat-treated, and the lactose in the milk undergoes a Maillard reaction, and the product color becomes darker than that of pure milk. At the same time, the protein index of ordinary pasteurized milk is 3.2g / 100mL, and the fat index is 4.0g / 100mL. Compared with the fat ratio provided by condensed milk, the characteristic frankincense flavor of the product is weak, and the sensory quality of the product is poor.

[0141] Compared with Example 3, in Comparative Example 4, the whey protein powder in the product was subjected to controlled material temperature, and the whey protein powder was continuously heated at 75-80° C. for 20 minutes. When heated, the primary, secondary, and tertiary structures of α-lactalbumin in the whey protein powder changed, resulting in a loss of content. At the same time, protein denaturation caused particles to appear in the product. As a result, the product had wall particles, poor smoothness, and increased astringency, which seriously affected the sensory quality of the product.

[0142] From the results of Comparative Example 5, it can be seen that in addition to batching the materials, the preparation of the phospholipid-milk emulsion embedding solution of the complex nutrients contributes greatly to the improvement of the stability of the liquid milk and can significantly reduce the floating of fat. Therefore, the children's formula milk product obtained in Example 3 has basically no wall particles.

[0143] Experimental Example 2 GC-MS gas chromatography aroma component analysis

[0144] This experiment used 3.6 g / 100 g of sterilized milk protein as a standard sample for aroma component comparison. The measurement conditions were as follows: Chromatographic column: Restek Rxi-5ms 60 m × 0.25 mm × 0.25 μm; GC parameters: Inlet temperature: 250°C; Column flow rate: 0.8 mL / min; Split ratio: 5:1. Temperature program: Initial temperature: 50°C, increase at 2°C / min to 160°C, then increase at 15°C / min to 285°C and hold for 15 minutes. Sample size: 5 g of sample was placed in a 20 mL headspace vial. Sample equilibration temperature and time: 60°C for 10 minutes. Extraction temperature and time: 60°C for 20 minutes.

[0145] Samples from each embodiment and comparative example were tested on the 7th day of the shelf life, and the relative content of the components that have a greater impact on the aroma is shown in Table 3.

[0146] Table 3

[0147] Dimethyl sulfide: has the characteristics of unusual flavors such as steaming. The higher the value, the more obvious the steaming taste. 2-Nonanone: has milky and sweet aromas. The higher the value, the more obvious the flavor.

[0148] As shown in Table 3, the dimethyl sulfide values ​​in Examples 1-6 are significantly lower than those in the comparative example, which confirms that the prebiotic composition composed of galacto-oligosaccharides, fructo-oligosaccharides and 2'-fucosyllactose can solve the odor caused by the addition of complex nutrients (vitamins and minerals).

[0149] Experimental Example 3 Stability and Particle Size Test

[0150] In this experimental example, the particle size and stability of the children's milk products obtained in the examples and comparative examples were tested. The results are shown in Table 4.

[0151] Table 4

[0152] Examples 1-6 have smaller particle sizes and good stability, among which Example 3 has the best particle size and stability.

[0153] Comparative Example 1 and Comparative Example 2 were compared with Example 3. The ratio of prebiotics to complex nutrients (vitamins, minerals) was changed. The particle size of the product in Comparative Example 1 increased and the stability clarity index increased significantly. The stability clarity index of Comparative Example 2 increased significantly, and the stability decreased.

[0154] Comparative Example 3 Compared with Example 3, the ordinary pasteurized milk material was exogenously added with milk mineral salts, which caused product precipitation, increased product particle size and stability clarification index, and decreased stability.

[0155] Compared with Example 3, Comparative Example 4 changes the material preparation method of whey protein powder, which easily denatures the protein, produces aggregated particles, reduces the step-by-step homogenization process, increases the particle size and reduces the stability, resulting in poor product stability.

[0156] Compared with Example 3, in Comparative Example 5, the only emulsifier phospholipid is removed from the product, the product particle size increases, the stability decreases, and the product stability is poor.

[0157] Experimental Example 4

[0158] This experimental example tests the shelf life stability of the products obtained in the examples and comparative examples. The results are shown in Table 5.

[0159] Table 5 Shelf Life Product System Observation Record

[0160] According to the recorded results, it can be seen that the product systems of Examples 1-6 are stable, and no fat floating or precipitation occurs during the shelf life.

[0161] Comparative Examples 1 and 2, compared with Example 3, changed the ratio of prebiotics to complex nutrients (vitamins, minerals), and the stability decreased with prolonged storage time.

[0162] Compared with Example 3, in Comparative Example 3, ordinary raw milk material was used, and milk mineral salt was added exogenously, resulting in precipitation in the product and poor product stability.

[0163] Comparative Example 4 Compared with Example 3, the material preparation method of whey protein was changed, and the step-by-step homogenization process was cancelled. The whey protein was denatured, the protein particles aggregated, the product had slight precipitation, and fat began to float within 4 months of the product's shelf life.

[0164] Compared with Example 3, in Comparative Example 5, no emulsifier phospholipid was added, and fat floating began to occur within 5 months of the product shelf life.

[0165] Experimental Example 5

[0166] This experimental example tested the nutritional components of the products obtained in the examples and comparative examples during their shelf life. The results are shown in Table 6.

[0167] Table 6 Nutritional composition record of off-line products (per 100g)

[0168] Comparative Example 4, compared with Example 3, changes the way of preparing whey protein, cancels the step-by-step homogenization process, denatures the whey protein, and loses the α-lactalbumin content, with the product losing nearly 50% of the α-lactalbumin.

[0169] Comparative Example 5 Compared with Example 3, no emulsifier phospholipid was added, and the vitamins lost the protection of the phospholipid-milk emulsion embedding solution. The vitamins were heated during the processing, and vitamins A, D, E and niacin were severely lost.

[0170] Comparative Example 6 Compared with Example 3, the emulsification ratio of phospholipid to milk was changed, and the effect of the phospholipid-milk emulsion embedding solution was poor. During the processing, vitamins A, D, E and niacin were severely lost due to heat.

[0171] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the various embodiments of the present invention.

Claims

1. A children's formula milk, characterized in that: Calculated by mass, the ratio of prebiotics to complex nutrients in the children's formula milk is (5-13): (0.5-3); the prebiotics include human milk oligosaccharides; and the complex nutrients include vitamins and minerals.

2. The children's formula milk according to claim 1, characterized in that The raw materials of the children's formula milk include: cow's milk, lecithin, compound nutrients, whey protein powder and prebiotics, and the mass ratio of the compound nutrients to the lecithin is (0.5-3): (0.5-10).

3. The children's formula milk according to claim 1, characterized in that The raw materials of the children's formula milk also include condensed milk.

4. The children's formula milk according to any one of claims 1 to 3, characterized in that The vitamins include vitamin A, vitamin D, vitamin E and niacin; the main component of the mineral is zinc.

5. The children's formula milk according to any one of claims 1 to 4, characterized in that The raw materials of the children's formula milk include: 965-992 parts by weight of cow's milk, 0.1-10 parts by weight of phospholipids, 0.1-10 parts by weight of complex nutrients, 0.5-10 parts by weight of whey protein powder, 1-30 parts by weight of galacto-oligosaccharide, 0.5-10 parts by weight of fructo-oligosaccharide, and 1-10 parts by weight of 2'-fucosyllactose.

6. The children's formula milk according to claim 5, characterized in that The raw materials of the children's formula milk include: 965-992 parts by weight of cow's milk, 0.1-5 parts by weight of phospholipids, 0.1-10 parts by weight of complex nutrients, 0.8-5 parts by weight of whey protein powder, 3-15 parts by weight of galacto-oligosaccharides, 2-8 parts by weight of fructo-oligosaccharides, and 1-9 parts by weight of 2'-fucosyllactose.

7. The children's formula milk according to claim 5 or 6, characterized in that: The raw materials of the children's formula milk also include 0.5-50 parts by weight or 1-10 parts by weight of condensed milk.

8. The method for preparing the children's formula milk according to any one of claims 1 to 7, characterized in that: include: Milk and whey protein powder are hydrated to obtain feed solution 1; The complex nutrients are embedded in the milk fat globules formed by phospholipids and milk to form a phospholipid emulsion embedding solution of the complex nutrients. The amount of milk used is 50-350 times the amount of phospholipids added. Oligofructose and 2'-fucosyllactose are sequentially dissolved in milk at 30-50°C to obtain a mixed solution, and oligogalactose is added to the mixed solution and sheared and stirred to obtain liquid 3; In liquid 1, the amount of milk used is 20-80% of the total milk; in liquid 3, the amount of milk used is 40-80% of the total milk; the protein index of the milk reaches above 3.6g / 100mL, and the native calcium is ≥120mg / 100mL.

9. The method for preparing children's formula milk according to claim 8, characterized in that: The mixed liquid is obtained by dissolving condensed milk, oligofructose and 2'-fucosyllactose in milk at 30-50 DEG C in sequence.

10. The method for preparing children's formula milk according to claim 8 or 9, characterized in that: include: Mixing and stirring the feed solution 1 and the phospholipid emulsion embedding solution of the complex nutrients to obtain a mixed feed solution 1; After homogenizing the mixed liquid 1, the mixed liquid is mixed with the liquid 3 and the volume is fixed with cow's milk to obtain a children's formula milk liquid; The children's formula milk liquid is homogenized, sterilized, cooled and filled to obtain a children's formula milk finished product.

11. The method for preparing the children's formula milk according to any one of claims 8 to 10, characterized in that: The feeding method of the composite nutrient includes: adding lecithin to 40-80°C cow's milk at a shear rate of 300-3000 rpm, stirring for 5-30 minutes, adding the composite nutrient, and continuing to stir until the lecithin and the composite nutrient are completely dissolved in the cow's milk, wherein the amount of cow's milk used is 50-350 times the amount of lecithin added, to obtain a lecithin emulsion embedding solution of the composite nutrient.

12. The method for preparing children's formula milk according to any one of claims 8 to 11, characterized in that: The feeding method of whey protein powder includes: adding whey protein powder to cow milk at 30-50° C. at a feeding speed of ≤10 kg / min, performing cyclic shear stirring for 10-40 minutes after the feeding is completed, and standing and hydrating for 40-60 minutes after the stirring is completed to obtain the feed solution 1.

13. The method for preparing children's formula milk according to claim 10, characterized in that: include: The homogenization conditions of the mixed liquid 1 are: homogenization temperature 50-70°C, homogenization total pressure 110-300 bar, and secondary pressure 40-100 bar; The homogenization conditions of the children's formula milk liquid are: homogenization temperature 30-80° C., total homogenization pressure 200-300 bar, and secondary pressure 40-100 bar.