Protein Compositions and Their Preparation Methods

Abstract

This invention relates to a protein composition and its preparation method. The raw materials of the protein composition include animal milk components, whey protein components, and lactoferrin components. Furthermore, based on the total mass of the protein composition, it contains: phenylalanine at ≥81 mg / 100 kcal, tryptophan at ≥33 mg / 100 kcal, and tyrosine at ≥75 mg / 100 kcal. This invention simultaneously considers the nutritional and sensory characteristics of the provided protein composition, effectively improving the composition and content of essential and semi-essential amino acids, enhancing the nutritional value of the product, improving the stability of the product during processing, and increasing the overall sensory score of the product.

Description

Technical Field

[0001] This invention belongs to the food field, specifically relating to a protein composition and its preparation method; more specifically, it relates to a protein composition with optimized protein composition and its preparation method, and the protein composition of this invention is particularly suitable for infants and young children. Background Technology

[0002] Protein is an essential nutrient for the human body, playing a vital role in life activities. Infants and young children have incompletely developed digestive systems, making adequate and high-quality protein intake crucial for their growth, development, and physiological functions. Amino acids are the building blocks of proteins, and their composition and content profoundly affect protein utilization. There are more than 20 amino acids that make up human proteins, of which nine—isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine, and histidine—cannot be synthesized by the human body or their synthesis rate cannot meet the body's needs and must be obtained from food; these are called essential amino acids. In addition, there is tyrosine, which is a semi-essential amino acid.

[0003] When breast milk is insufficient or absent, infants must obtain the nutrients needed for growth and development through formula. Therefore, for infants lacking or without breast milk, the design of infant formula, which focuses on protein, essential amino acids, and semi-essential amino acids, is particularly important.

[0004] Reference 1 discloses an infant formula milk powder and its preparation method, which contains a protein composition. This protein composition contains 13.0%–50.5% α-lactalbumin and 5.0%–35.0% β-casein (protein content 100%), which can significantly improve the digestibility of whey protein in infant formula milk powder. Therefore, this research focuses on optimizing the design at the protein level to promote the digestibility of infants.

[0005] Currently, research on the amino acid level in infant formula mainly aims to achieve better protein digestibility and utilization, and improve the functionality of the food. For example, reference 2 discloses an infant formula composition comprising protein, digestible carbohydrates, and fat, wherein the protein includes the amino acids leucine, isoleucine, and valine, with a leucine:isoleucine:valine weight ratio of (1.1-1.5):(0.9-1.1):1.0, and a total protein content of 1.3 to 1.9 g protein / 100 kcal, wherein the sum of leucine, isoleucine, and valine provides at least 20 wt% of the total amino acid content. This composition can be used to prevent obesity in infants during infancy or later life, while maintaining optimal growth during the period when the infant mainly relies on the composition for protein intake. Reference 3 discloses an optimized amino acid profile and an improved immunity-enhancing infant formula milk powder and its preparation method. The main raw materials of the infant formula milk powder include raw milk, demineralized whey powder, concentrated whey powder, low trans fatty acid compound vegetable oil, compound oligosaccharides, compound fruit and vegetable powder, and various nutrients. This makes the amino acid ratio in the formula milk powder closer to that of breast milk. Through the rational combination of various nutrients, it improves the immunity of infants and reduces the burden on their digestive system.

[0006] As can be seen from the existing technologies mentioned above, various methods have been used to prepare infant formula foods with more reasonable protein and amino acid ratios. However, the research on this topic is still insufficient and there is still room for further exploration.

[0007] References:

[0008] Reference 1: CN116250570A;

[0009] Reference 2: CN107821606B;

[0010] Reference 3: CN111820284A. Summary of the Invention

[0011] Problems to be solved by the invention

[0012] Currently, existing technologies mainly focus on adding functional protein ingredients to infant formula to give it certain functionalities, such as adding α-lactalbumin and β-casein to improve digestion and absorption in infants. However, with continuous research into the composition, structure, and function of human milk, it has become more necessary to focus on formulation design at a more microscopic level. In particular, existing research shows that excessive protein intake during infancy may increase the risk of obesity later in life. Therefore, it is necessary to both avoid excessive protein intake and ensure sufficient protein intake. This requires optimizing the protein composition of infant formula while designing its protein content, thereby improving protein absorption rates.

[0013] However, current research on proteins and amino acids in infant formula primarily focuses on digestion, absorption, and functional utilization. Little research addresses the impact of protein as a crucial nutrient on the sensory aspects of infant formula, and the influence of more microscopic amino acids on product sensory characteristics and ease of preparation is also scarce. While sensory characteristics are an important indicator of milk powder quality, and consumers often evaluate milk powder based on sensory perception, it remains challenging to simultaneously ensure nutritional value, various functionalities, and sensory characteristics. As consumers' demands for milk powder quality continue to rise, sensory issues cannot be ignored. Therefore, simultaneously considering sensory improvement during the design of milk powder is a crucial aspect.

[0014] Therefore, in view of the above-mentioned shortcomings of the prior art, the present invention aims to provide a protein composition with optimized amino acid composition, which can meet the nutritional needs of infants and young children for essential and semi-essential amino acids, while also having excellent color, texture, flavor and ease of preparation.

[0015] Solutions for solving problems

[0016] To address the aforementioned technical problems, the present invention provides the following technical solution:

[0017] [1]. A protein composition, characterized in that the raw materials of the protein composition comprise an animal milk component, a whey protein component, and a lactoferrin component, and, based on the total mass of the protein composition, the protein composition comprises:

[0018] Phenylalanine levels greater than or equal to 81 mg / 100 kcal

[0019] Tryptophan at a concentration of 33 mg / 100 kcal or higher, and

[0020] Tyrosine at a concentration of 75 mg / 100 kcal or higher.

[0021] [2]. The protein composition according to [1] is characterized in that at least a portion of the raw materials in the protein composition are spray-dried.

[0022] [3]. The protein composition according to [1] or [2] is characterized in that the whey protein component comprises hydrolyzed whey protein powder, whey protein concentrate, and other whey protein powders.

[0023] [4]. The protein composition according to [3] is characterized in that the protein content in the hydrolyzed whey protein powder is greater than or equal to 50% by mass, and the protein content in the concentrated whey protein powder is 60 to 80% by mass.

[0024] [5]. The protein composition according to [3] or [4] is characterized in that the protein content of the other whey protein powder is 80%-95%.

[0025] [6]. The protein composition according to any one of [1] to [5] is characterized in that the animal milk component comprises liquid animal milk and / or animal milk powder.

[0026] [7]. A method for preparing a protein composition according to any one of [1] to [6], characterized in that the preparation method includes the following steps: mixing non-temperature-sensitive raw material component I to obtain a mixed liquid, sterilizing, concentrating and spray drying the mixed liquid to obtain a powdered semi-finished product, and dry mixing the powdered semi-finished product with temperature-sensitive component II to obtain the final product.

[0027] [8]. The preparation method according to [7] is characterized in that the raw material component I includes animal milk component and whey protein component, and the raw material II includes lactoferrin component.

[0028] [9]. The preparation method according to [7] or [8] is characterized in that the sterilization temperature is 80 to 100°C and the sterilization time is greater than or equal to 6 seconds.

[0029]

[10] . An infant dairy product, characterized in that the dairy product comprises a protein composition according to any one of [1] to [6].

[0030] The effects of the invention

[0031] By implementing the above technical solution, the present invention has the following advantages and can achieve the following technical effects:

[0032] This invention takes into account both the nutritional and sensory characteristics of the provided protein composition. It uses a mixture of animal milk components, whey protein components, and lactoferrin components to effectively improve the composition and content of essential and semi-essential amino acids, increase the utilization of protein and amino acids, enhance the nutritional value of the product, and ensure product quality. At the same time, it improves the stability of the product during processing, improves the overall sensory score of the product, and enhances the consumer's eating experience. Attached Figure Description

[0033] Figure 1 Example 1: Impregnation test results; where the left image shows the wall adhesion and small white spots, and the right image shows the clumps.

[0034] Figure 2 Comparative example: Results of impulse adaptability testing; the left image shows the wall adhesion and small white spots, and the right image shows the clumps.

[0035] Figure 3 Comparative two-stroke adjustment test results; the left image shows the wall adhesion and small white spots, and the right image shows the clumps.

[0036] Figure 4 Comparative three-stroke adjustment test results; the left image shows the wall adhesion and small white spots, and the right image shows the clumps.

[0037] Figure 5 Comparative four-stroke tuning test results; the left image shows the wall adhesion and small white dots, and the right image shows the clumps.

[0038] Figure 6 Comparative five-stroke tuning test results; the left image shows the wall adhesion and small white dots, and the right image shows the clumps.

[0039] Figure 7 Comparative six-stroke tuning test results; the left image shows the wall-mounted and small white dots, and the right image shows the clumps.

[0040] Figure 8 Comparative seven-stroke tuning test results; the left image shows the wall adhesion and small white spots, and the right image shows the clumps.

[0041] Figure 9 Comparative eight-stroke tuning test results; the left image shows the wall-mounted and small white dots, and the right image shows the clumps.

[0042] Figure 10 Example 2: Impregnation test results; where the left image shows the wall adhesion and small white dots, and the right image shows the clumps.

[0043] Figure 11 Example 3: Impregnation test results; where the left image shows the wall adhesion and small white dots, and the right image shows the clumps. Detailed Implementation

[0044] The following describes embodiments of the present invention, but the present invention is not limited thereto. The present invention is not limited to the various configurations described below, and various modifications can be made within the scope of the claims. Embodiments and examples obtained by appropriately combining the technical means disclosed in different embodiments are also included in the technical scope of the present invention.

[0045] In this invention, the range of values ​​represented by “value A ~ value B” or “value A - value B” refers to the range that includes the endpoint values ​​A and B.

[0046] In this invention, the numerical range indicated by "above" or "below" refers to the numerical range that includes the stated number.

[0047] In this specification, the terms "optional" or "optional" are used to indicate the use or omission of certain substances, components, procedures, application conditions, etc.

[0048] In this invention, the word "may" has two meanings: to perform a certain process and not to perform a certain process.

[0049] In this invention, the terms "a", "an", or "the" may refer to "one", "one or more", "at least one", or "one or more".

[0050] In this invention, the terms "comprising," "having," "including," or "containing" can mean included or open-ended, and do not exclude additional, uncited elements or method steps. At the same time, "comprising," "having," "including," or "containing" can also mean closed-ended, excluding additional, uncited elements or method steps.

[0051] In this invention, the term "about" can mean that a value includes the error and standard deviation of the apparatus or method used to determine that value. The numerical ranges and parameters used to define this invention are approximate values, and the relevant values ​​in the specific embodiments have been presented as precisely as possible. However, any value inevitably contains errors and standard deviations due to the aforementioned testing apparatus or method. Therefore, unless explicitly stated otherwise, it should be understood that all ranges, quantities, values, and percentages used in this invention are modified with "about". Here, "about" generally means that the actual value is within ±2%, ±1%, or ±0.5% of a particular value or range.

[0052] In this specification, references to "some specific / preferred embodiments," "other specific / preferred embodiments," "implementation," etc., refer to specific elements (e.g., features, structures, properties, and / or characteristics) related to that embodiment, which are included in at least one of the embodiments described herein and may or may not be present in other embodiments. Furthermore, it should be understood that these elements can be combined in any suitable manner in various embodiments.

[0053] In this invention, all unit names used are international standard unit names, and unless otherwise stated, the "%" used refers to weight or mass percentage content.

[0054] In this invention, the unit of "parts by mass" or "parts by weight" can be any weight unit such as g, mg, kg or t.

[0055] In this invention, the term "animal milk" is used to refer to the liquid obtained from the mammary glands of a mammal in lactation. The term "animal milk" should be interpreted broadly and encompasses both raw milk (i.e., the liquid obtained directly from the mammary glands) and standardized dairy products (such as skim milk or whole milk). Furthermore, animal milk can be either liquid milk or milk powder.

[0056] In this invention, the "desalted whey powder" refers to a powdered product made from animal whey through desalting and drying, with a protein content of not less than 10% by mass, preferably 10-20% by mass, and more preferably 11-15% by mass; in addition, the lactose content in the raw material is not less than 61% by mass, preferably not less than 70% by mass.

[0057] In addition, unless otherwise defined, other technical and scientific terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.

[0058] The technical solution of the present invention will be further described below:

[0059] Protein composition

[0060] This invention provides a protein composition comprising animal milk components, whey protein components, and lactoferrin components. This protein composition has a more balanced and abundant amino acid composition, meeting the nutritional needs of infants and young children while exhibiting excellent sensory properties, including color, texture, flavor, and solubility.

[0061] In some embodiments, the protein composition comprises, by total mass, 81 mg / 100 kcal of phenylalanine, 33 mg / 100 kcal of tryptophan, and 75 mg / 100 kcal of tyrosine.

[0062] In some preferred embodiments, the protein composition comprises, by total mass, 81 mg / 100 kcal to 100 mg / 100 kcal of phenylalanine, 35 mg / 100 kcal to 55 mg / 100 kcal of tryptophan, and 80 mg / 100 kcal to 105 mg / 100 kcal of tyrosine.

[0063] For the animal milk component in the protein composition raw materials, animal milk derived from cattle, sheep, or similar species can generally be used, preferably from cattle. There are no particular restrictions on the manner in which such animal milk is used; for example, it can be used in liquid, semi-solid, or solid (powder) form.

[0064] Lactoferrin components can be obtained from commercially available lactoferrin-rich products.

[0065] Furthermore, in order to obtain the above-mentioned amino acid composition while also providing sufficient nutrition, in some embodiments, the whey protein component can be obtained by mixing hydrolyzed whey protein powder, concentrated whey protein powder and other whey protein powders. These components can be used to adjust the whey protein content and the types of amino acids in the whey protein component.

[0066] In some embodiments, the hydrolyzed whey protein powder is a powdered product with a protein content of not less than 50% by mass, made from whey protein through processes such as hydrolysis, concentration, and drying. In some embodiments, the degree of hydrolysis of the hydrolyzed whey protein powder is 5% to 20%.

[0067] In some embodiments, the concentrated whey protein powder is a powdered product with a protein content of not less than 25% by mass, made from animal whey through processes such as separation, concentration, and drying. In some specific embodiments, the protein content in the concentrated whey protein powder is 60% by mass or more, preferably 60-80% by mass, and more preferably 65-75% by mass; in addition, the fat content in the raw material is 10-25% by mass, preferably 15-22% by mass.

[0068] Other whey protein powders are available through conventional commercial channels. In some specific embodiments, the other whey protein powders have a protein content of 80-95% by mass, preferably 85-92% by mass or 80-90% by mass, and furthermore, the α-lactalbumin content of such whey protein powders is not less than 40% by mass.

[0069] Furthermore, to facilitate the preparation, storage, and use of the protein composition, at least a portion of the raw materials in the protein composition are spray-dried.

[0070] In addition to satisfying the above-described limitations, regarding the amino acid composition of the protein composition of the present invention, in some other embodiments, from the perspective of balanced nutrition, the protein composition further comprises, based on the total mass of the protein composition, the following components:

[0071] Histidine at a concentration of 41 mg / 100 kcal or higher, preferably 50 mg / 100 kcal to 65 mg / 100 kcal;

[0072] Isoleucine at a concentration of ≥92 mg / 100 kcal, preferably 120 mg / 100 kcal to 170 mg / 100 kcal;

[0073] Leucine at a concentration of 169 mg / 100 kcal or higher, preferably 200 mg / 100 kcal to 270 mg / 100 kcal;

[0074] Lysine at a concentration of ≥114 mg / 100 kcal, preferably 190 mg / 100 kcal to 245 mg / 100 kcal;

[0075] Methionine at a concentration of ≥24 mg / 100 kcal, preferably 40 mg / 100 kcal to 55 mg / 100 kcal;

[0076] Threonine at a concentration of ≥77 mg / 100 kcal, preferably 130 mg / 100 kcal to 180 mg / 100 kcal;

[0077] Valine with a concentration of 90 mg / 100 kcal or higher, preferably 130 mg / 100 kcal to 165 mg / 100 kcal.

[0078] In some embodiments, the raw materials of the protein composition, by weight, include 1,000 to 2,500 parts of animal milk, 5 to 40 parts of hydrolyzed whey protein powder, 10 to 50 parts of concentrated whey protein powder, 20 to 60 parts of other whey protein powder, and 1 to 6 parts of lactoferrin.

[0079] In some preferred embodiments, the raw materials of the protein composition, by weight, comprise 1600-2140 parts of animal milk, 5-30 parts of hydrolyzed whey protein powder, 20-50 parts of concentrated whey protein powder, 20-40 parts of other whey protein powder, and 1-6 parts of lactoferrin.

[0080] Method for preparing protein compositions

[0081] In some embodiments, the preparation method of the protein composition of the present invention includes the following steps: mixing non-temperature-sensitive raw material component I to obtain a mixed liquid, sterilizing, concentrating, and spray drying the mixed liquid to obtain a powdered semi-finished product, and dry mixing the powdered semi-finished product with temperature-sensitive component II to obtain the final product.

[0082] In some specific embodiments, raw material component I includes animal milk component and whey protein component, and raw material II includes lactoferrin component. In some more specific embodiments, raw material component I includes animal milk, hydrolyzed whey protein powder, whey protein concentrate, and other whey protein powders.

[0083] In some specific implementations, during the preparation of the powdered semi-finished product, the sterilization method of the mixed liquid can be DSI sterilization, the sterilization temperature is 80-100℃, and the sterilization time is greater than or equal to 6s.

[0084] In some specific implementations, the inlet air temperature of the spray dryer is 120–195°C, preferably 170–190°C; the exhaust air temperature of the spray dryer is 70–95°C, preferably 85–95°C.

[0085] Infant milk products

[0086] The present invention also provides an infant formula comprising the above-described protein composition.

[0087] In addition, to provide infants and young children with more adequate nutrition, the infant formula may also contain one or more of the following: fat supplements, carbohydrate supplements, mineral supplements, vitamin supplements, functional polyunsaturated fatty acid supplements, and probiotics. This invention does not impose any particular limitation on the specific source of the above-mentioned raw materials; for example, they can be purchased commercially or prepared using methods such as biological fermentation or physical purification. For example, the fat supplement includes one or more vegetable oils and triglycerides, the carbohydrate supplement includes lactose, oligosaccharides, etc., the mineral supplement includes copper sulfate, magnesium sulfate, ferrous pyrophosphate, ferrous sulfate, zinc sulfate, manganese sulfate, potassium iodate, sodium selenite, calcium citrate, sodium citrate, potassium chloride, etc., the vitamin supplement includes retinyl acetate, cholecalciferol, dl-α-tocopherol acetate, phytonabinone, thiamine nitrate, riboflavin, pyridoxine hydrochloride, cyanocobalamin, nicotinamide, folic acid, D-calcium pantothenate, sodium L-ascorbate, biotin, lutein, inositol, L-carnitine, choline, etc., and the functional polyunsaturated fatty acid supplement includes arachidonic acid oil powder and / or docosahexaenoic acid oil powder, etc.

[0088] Example

[0089] The embodiments of the present invention will be described in detail below with reference to examples. However, those skilled in the art will understand that the following examples are for illustrative purposes only and should not be considered as limiting the scope of the invention. Unless otherwise specified, specific conditions in the examples are performed under conventional conditions or conditions recommended by the manufacturer. Unless otherwise specified, all materials and instruments used are commercially available conventional products.

[0090] The raw materials used in the examples are as follows:

[0091] Raw milk: raw cow's milk.

[0092] Milk powder: A powdered product made from raw cow's milk through processing, with a protein content greater than or equal to 34% by mass of non-fat milk solids.

[0093] Hydrolyzed whey protein powder: A powdered product made from whey protein through protease hydrolysis, filtration, and spray drying, with a degree of hydrolysis of 5% to 20%.

[0094] Concentrated whey protein powder: A powdered product made from whey through processes such as separation, concentration, and drying, with protein as the main component and a fat content of 10-25% by weight.

[0095] Whey protein powder: A powdered product made from whey through processes such as separation, concentration, and drying, with protein as its main component. Its α-lactalbumin content is not less than 40% by weight.

[0096] Lactoferrin: a food fortifier made from milk and dairy products through separation, sterilization, extraction, refining, and drying.

[0097] Desalted whey powder: A powdered product made from whey through processes such as desalting and drying.

[0098] Example 1:

[0099] Step 1: Purify, sterilize, and cool the raw milk. The sterilization temperature is 77℃ and the sterilization time is 20 seconds.

[0100] Step Two: Mixing. Combine 1600 parts by weight of sterilized raw milk, 30 parts by weight of hydrolyzed whey protein powder, 30 parts by weight of whey protein powder, 25 parts by weight of concentrated whey protein powder, and other ingredients (including edible vegetable blended oils (1,3-dioleoyl-2-palmitoyl glycerol triglyceride, sunflower seed oil, coconut oil, flaxseed oil), lactose, galactooligosaccharides, vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, and vitamin B1. 12 The following ingredients are mixed and homogenized in a vacuum mixing system to obtain a mixed liquid: nicotinic acid, folic acid, pantothenic acid, vitamin C, biotin, copper sulfate, magnesium sulfate, ferric pyrophosphate, zinc sulfate, calcium citrate, calcium hydrogen phosphate, potassium iodate, sodium selenite, manganese sulfate, choline, inositol, taurine, L-carnitine, lutein, and casein phosphopeptide.

[0101] Step 3: The mixed liquid is sterilized by steam jet (DSI sterilization), concentrated, spray dried, cooled and then passed through a vibrating screen to obtain a powdered semi-finished product; wherein, the DSI sterilization temperature is 87℃ and the sterilization time is 8s; the inlet air temperature of spray drying is 170-190℃ and the exhaust air temperature is 85-95℃.

[0102] Step 4: The powdered semi-finished product, 3 parts by weight of lactoferrin, and other raw materials (including docosahexaenoic acid oil powder, arachidonic acid oil powder, nucleotides, and Bifidobacterium animalis subsp. lactis Bb-12) are premixed and dry-mixed to obtain infant formula milk powder.

[0103] The obtained infant formula milk powder was tested for its protein and amino acid composition, and sensory tests were conducted in accordance with the "Sensory Evaluation Guidelines for Infant Formula Milk Powder" (RHB 204-2004).

[0104] Example 2:

[0105] Step 1: Purify, sterilize, and cool the raw milk. The sterilization temperature is 77℃ and the sterilization time is 20 seconds.

[0106] Step 2: Mixing. 1960 parts by weight of sterilized raw milk, 10 parts by weight of milk powder, 5 parts by weight of hydrolyzed whey protein powder, 20 parts by weight of whey protein powder, 50 parts by weight of concentrated whey protein powder, and other raw materials (same as in Example 1) are mixed and homogenized in a vacuum mixing system to obtain a mixed liquid.

[0107] Step 3: The mixed liquid is sterilized by DSI, concentrated, spray dried, cooled and then passed through a vibrating screen to obtain a powdered semi-finished product; wherein, the DSI sterilization temperature is 87℃ and the sterilization time is 8s; the inlet air temperature of spray drying is 170-190℃ and the exhaust air temperature is 85-95℃.

[0108] Step 4: Premix and dry mix the powdered semi-finished product, 1 part by weight of lactoferrin, and other raw materials (same as in Example 1) to obtain infant formula milk powder.

[0109] The obtained infant formula milk powder was tested for its protein and amino acid composition, and sensory tests were conducted in accordance with the "Sensory Evaluation Guidelines for Infant Formula Milk Powder" (RHB 204-2004).

[0110] Example 3:

[0111] Step 1: Purify, sterilize, and cool the raw milk. The sterilization temperature is 77℃ and the sterilization time is 20 seconds.

[0112] Step 2: Mixing. 2000 parts by weight of sterilized raw milk, 140 parts by weight of milk powder, 10 parts by weight of hydrolyzed whey protein powder, 30 parts by weight of whey protein powder, 20 parts by weight of concentrated whey protein powder, and other raw materials (same as in Example 1) are mixed and homogenized in a vacuum mixing system to obtain a mixed liquid.

[0113] Step 3: The mixed liquid is sterilized by DSI, concentrated, spray dried, cooled and then passed through a vibrating screen to obtain a powdered semi-finished product; wherein, the DSI sterilization temperature is 87℃ and the sterilization time is 8s; the inlet air temperature of spray drying is 170-190℃ and the exhaust air temperature is 85-95℃.

[0114] Step 4: Premix and dry mix the powdered semi-finished product, 3 parts by weight of lactoferrin, and other raw materials (same as in Example 1) to obtain infant formula milk powder.

[0115] The obtained infant formula milk powder was tested for its protein and amino acid composition, and sensory tests were conducted in accordance with the "Sensory Evaluation Guidelines for Infant Formula Milk Powder" (RHB 204-2004).

[0116] Comparative Example 1:

[0117] The difference between this comparative example and Example 1 is that it uses 1550 parts by weight of raw milk, 45 parts by weight of hydrolyzed whey protein powder, and 55 parts by weight of concentrated whey protein powder, without adding whey protein powder or lactoferrin. The rest of the contents of this comparative example are the same as in Example 1. The resulting infant formula was tested for its protein and amino acid composition, and sensory evaluation was conducted according to the "Sensory Evaluation Guidelines for Infant Formula Milk Powder" (RHB 204-2004).

[0118] Comparative Example 2:

[0119] The difference between this comparative example and Example 1 is that it uses 2250 parts by weight of raw milk, 65 parts by weight of hydrolyzed whey protein powder, 3 parts by weight of whey protein powder, and 4 parts by weight of lactoferrin, without adding concentrated whey protein powder. The rest of the contents of this comparative example are the same as in Example 1. The resulting infant formula milk powder was tested for its protein and amino acid composition, and sensory tests were conducted according to the "Sensory Evaluation Guidelines for Infant Formula Milk Powder" (RHB 204-2004).

[0120] Comparative Example 3:

[0121] The difference between this comparative example and Example 1 is that it uses 1260 parts by weight of raw milk, 60 parts by weight of whey protein powder, 0.5 parts by weight of lactoferrin, 5 parts by weight of concentrated whey protein powder, and 130 parts by weight of demineralized whey powder (the demineralized whey protein powder is added in step two of Example 1), without adding hydrolyzed whey protein powder. The rest of the contents of this comparative example are the same as in Example 1. The obtained infant formula milk powder was tested for its protein and amino acid composition, and sensory tests were conducted according to the "Sensory Evaluation Guidelines for Infant Formula Milk Powder" (RHB 204-2004).

[0122] Comparative Example 4:

[0123] The difference between this comparative example and Example 1 is that it uses 1550 parts by weight of raw milk, 30 parts by weight of hydrolyzed whey protein powder, 55 parts by weight of concentrated whey protein powder, 7 parts by weight of whey protein powder, and 2 parts by weight of lactoferrin. The rest of the contents of this comparative example are the same as in Example 1. The resulting infant formula milk powder was tested for its protein and amino acid composition, and sensory tests were conducted according to the "Sensory Evaluation Guidelines for Infant Formula Milk Powder" (RHB 204-2004).

[0124] Comparative Example 5:

[0125] The difference between this comparative example and Example 1 is that it uses 2250 parts by weight of raw milk, 60 parts by weight of hydrolyzed whey protein powder, 3 parts by weight of whey protein powder, 4 parts by weight of lactoferrin, and 4 parts by weight of concentrated whey protein powder. The rest of the contents of this comparative example are the same as in Example 1. The resulting infant formula milk powder was tested for its protein and amino acid composition, and sensory tests were conducted according to the "Sensory Evaluation Guidelines for Infant Formula Milk Powder" (RHB 204-2004).

[0126] Comparative Example 6:

[0127] The difference between this comparative example and Example 1 is that it uses 900 parts by weight of raw milk, 20 parts by weight of hydrolyzed whey protein powder, 45 parts by weight of whey protein powder, 0.5 parts by weight of lactoferrin, 24 parts by weight of concentrated whey protein powder, and 130 parts by weight of demineralized whey powder (the demineralized whey protein powder is added in step two of Example 1). The remaining components of this comparative example are the same as in Example 1. The resulting infant formula milk powder was tested for its protein and amino acid composition, and sensory evaluation was conducted according to the "Sensory Evaluation Guidelines for Infant Formula Milk Powder" (RHB 204-2004).

[0128] Comparative Example 7:

[0129] The difference between this comparative example and Example 1 is that it uses 1170 parts by weight of raw milk, 45 parts by weight of hydrolyzed whey protein powder, 40 parts by weight of whey protein powder, 1 part by weight of lactoferrin, 4 parts by weight of concentrated whey protein powder, and 100 parts by weight of demineralized whey powder (the demineralized whey protein powder is added in step two of Example 1). The rest of the contents of this comparative example are the same as those of Example 1. The obtained infant formula milk powder was tested for its protein and amino acid composition, and sensory tests were conducted according to the "Sensory Evaluation Guidelines for Infant Formula Milk Powder" (RHB 204-2004).

[0130] Comparative Example 8:

[0131] The difference between this comparative example and Example 1 is that it uses 1000 parts by weight of raw milk, 4 parts by weight of hydrolyzed whey protein powder, 45 parts by weight of whey protein powder, 1 part by weight of lactoferrin, and 55 parts by weight of concentrated whey protein powder. The rest of the contents of this comparative example are the same as in Example 1. The resulting infant formula milk powder was tested for its protein and amino acid composition, and sensory tests were conducted according to the "Sensory Evaluation Guidelines for Infant Formula Milk Powder" (RHB 204-2004).

[0132] Experimental example:

[0133] This experiment tested the protein and amino acid composition of the infant formula samples obtained in Examples 1 to 8, and also conducted sensory tests.

[0134] The specific protein and amino acid contents are shown in Tables 1 and 2 below:

[0135] Table 1. Results of protein and amino acid content detection in Example 1 and Comparative Examples 1 to 8

[0136]

[0137] Table 2. Results of protein and amino acid content detection in Examples 2 and 3

[0138] project unit Example 2 Example 3 protein g / 100g 11.6 15.5 HIS histidine mg / 100kcal 62.0 87.8 ILE isoleucine mg / 100kcal 138.4 186.3 LEU Leucine mg / 100kcal 241.1 318.8 LYS Lysine mg / 100kcal 208.8 278.7 MET Methionine mg / 100kcal 53.8 74.7 PHE Phenylalanine mg / 100kcal 98.7 139.9 THR Threonine mg / 100kcal 136.2 170.8 TRP tryptophan mg / 100kcal 39.9 51.7 TYR Tyrosine mg / 100kcal 102.1 143.2 VAL Valine mg / 100kcal 152.0 209.2

[0139] The sensory scores for the products are shown in Tables 3 and 4 below. Figures 1-11 :

[0140] Table 3. Sensory test results of Example 1 and Comparative Examples 1 to 8

[0141]

[0142] Table 4. Results of the second and third sensory tests in Example 2

[0143]

[0144] As can be seen from the comparison of data in Tables 1-4, the product in the example, through the formulation of protein raw materials, optimized the composition of essential and semi-essential amino acids, especially increasing the content of tryptophan and phenylalanine, thus comprehensively meeting the amino acid needs of infants and young children. Furthermore, by formulating protein raw materials, the product in the example, while optimizing the amino acid composition to meet the nutritional needs of infants and young children, also improved its stability during processing, thereby enhancing the overall sensory score of the product and improving the consumer's eating experience.

[0145] Industrial availability

[0146] The protein composition and its preparation method provided by this invention can be widely used in industry.

Claims

1. A protein composition, characterized in that, The protein composition comprises animal milk components, whey protein components, and lactoferrin components, and the protein composition comprises: Phenylalanine levels greater than or equal to 81 mg / 100 kcal Tryptophan at a concentration of 33 mg / 100 kcal or higher, and Tyrosine at a concentration of 75 mg / 100 kcal or higher.

2. The protein composition according to claim 1, characterized in that, At least a portion of the raw materials in the protein composition are spray-dried.

3. The protein composition according to claim 1 or 2, characterized in that, The whey protein components include hydrolyzed whey protein powder, whey protein concentrate, and other whey protein powders.

4. The protein composition according to claim 3, characterized in that, The hydrolyzed whey protein powder has a protein content of 50% or more by mass, and the concentrated whey protein powder has a protein content of 60-80% by mass.

5. The protein composition according to claim 3, characterized in that, The protein content of the other whey protein powders is 80%-95%.

6. The protein composition according to claim 1, characterized in that, The animal milk component includes liquid animal milk and / or animal milk powder.

7. The method for preparing the protein composition according to any one of claims 1 to 6, characterized in that, The preparation method includes the following steps: mixing non-temperature-sensitive raw material component I to obtain a mixed liquid, sterilizing, concentrating, and spray drying the mixed liquid to obtain a powdered semi-finished product, and dry mixing the powdered semi-finished product with temperature-sensitive component II to obtain the final product; The non-temperature-sensitive raw material component I includes animal milk components and whey protein components, and the temperature-sensitive component II includes lactoferrin components.

8. The preparation method according to claim 7, characterized in that, The sterilization temperature is 80~100℃, and the sterilization time is greater than or equal to 6s.

9. An infant formula, characterized in that, The dairy product comprises the protein composition according to any one of claims 1 to 6.

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