Infant formula milk powder and preparation method thereof

Abstract

The present invention belongs to the field of food technology, and specifically relates to an infant formula milk powder and a preparation method thereof. The method comprises: uniformly mixing raw cow's milk, lactose, concentrated whey protein powder, edible vegetable oil, galacto-oligosaccharide, vitamin premix, mineral premix, choline chloride and taurine to obtain a mixed liquid; then homogenizing, sterilizing, concentrating and spray drying to obtain milk powder; and finally uniformly mixing with docosahexaenoic acid fish oil powder, arachidonic acid oil and nucleotides to obtain an infant formula milk powder. The present invention proposes a new milk powder formula and preparation method, and on the premise of meeting the requirements of national standards, achieves the purpose of controlling the content of AGEs in the infant formula milk powder by appropriately reducing the content of AGEs precursors such as lactose and adjusting the type and proportion of vegetable oil. In addition, the obtained milk powder has uniform color, uniform thickness, good dispensing, light taste and natural frankincense flavor.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to infant formula milk powder and a preparation method thereof. Background Art

[0002] Infant formula is a nutritious food that meets the specific nutritional needs of infants and young children during their growth and development. It requires heat treatment to ensure sterility and maintain a powdered form, which facilitates transportation and storage. However, the heating process inevitably produces a class of thermal processing hazards known as advanced glycation end products (AGEs). Studies have shown that these substances may have specific bioavailability, and their long-term accumulation in the body may be closely associated with chronic diseases such as diabetes, atherosclerosis, kidney disease, and Alzheimer's disease. Representative compounds of this class are carboxymethyllysine (Nε-carboxymethyllysine, CML) and carboxyethyllysine (Nε-carboxyethyllysine, CEL). Therefore, the levels of CML and CEL are often used to measure the content of AGEs in foods. As a primary food for infants and young children, it is necessary to reduce the AGE content in infant formula.

[0003] Currently, most methods for reducing AGEs in foods involve adding antioxidants and hydrophilic colloids, such as tea polyphenols and sodium alginate. However, these additives do not apply to infant formula. Furthermore, their use can affect the color, taste, and flavor of milk powder, reducing infant acceptance.

[0004] At the same time, in order to simulate the nutritional composition of breast milk and meet the growth and development needs of infants and young children, nutrients such as lactose, whey protein, and fat are often added to cow's milk to improve its nutritional composition. According to the provisions of "GB 10765-2021 National Food Safety Standard Infant Formula Food", infant formula milk powder should contain an energy of 250kJ (60 kcal) to 295 kJ (70 kcal) per 100 mL in a ready-to-eat state, and the amount of protein, fat, and carbohydrates per 100 kJ in the milk powder should be between 0.43 and 0.72 g, 1.05 and 1.43 g, and 2.2 and 3.3 g, respectively. Therefore, on the premise of meeting the requirements of the national standard, it is very necessary to optimize and develop an infant formula milk powder with low AGEs levels. Summary of the Invention

[0005] The purpose of the present invention is to solve the deficiencies of the prior art and provide an infant formula milk powder and a preparation method thereof, specifically adopting the following technical solutions:

[0006] An infant formula milk powder comprises the following steps:

[0007] S1: uniformly mixing raw milk, lactose, concentrated whey protein powder, edible vegetable oil, galacto-oligosaccharide, vitamin premix, mineral premix, choline chloride and taurine to obtain a mixed liquid;

[0008] S2: homogenizing, sterilizing, concentrating, and spray drying the obtained mixed liquid to obtain milk powder;

[0009] S3: Evenly mix the obtained milk powder, docosahexaenoic acid fish oil powder, arachidonic acid oil and nucleotides to finally obtain infant formula milk powder.

[0010] In the above technical solution, the content of each component in each gram of the vitamin premix is as follows:

[0011] Vitamin A: 1700-5800 μg; Vitamin D: 25-70 μg; Vitamin B1: 3000-6800 μg; Vitamin B2: 3500-6900 μg; Vitamin B6: 2400-4000 μg; Vitamin B12: 8-20 μg; Vitamin K1: 200-700 μg; Vitamin C: 155-700 mg; Vitamin E: 10-70 mg; Nicotinamide: 10000-41550 μg; Folic acid: 500-920 μg; Biotin: 100-245 μg; Pantothenic acid: 7100-25230 μg; Inositol: 0-250 mg; L-Carnitine: 0-60 mg.

[0012] The content of each component in each gram of the above-mentioned mineral premix is as follows:

[0013] Calcium: 100-320 mg; Potassium: 250-420 mg; Phosphorus: 75-150 mg; Magnesium: 20-42 mg; Iron: 4-11 mg; Zinc: 2-9 mg; Copper: 250-418 μg; Iodine: 50-101 μg; Selenium: 0-20 μg; Manganese: 0-58 μg.

[0014] The present invention prepares an infant formula milk powder with low levels of advanced glycation end products (AGEs) by combining lactose, concentrated whey protein powder, and edible vegetable oils at specific ratios within the permitted range of national standards. Furthermore, the edible vegetable oils used are coconut oil and rapeseed oil. Experimental results of the present invention show that coconut oil and rapeseed oil have the least impact on the formation of AGEs, thereby controlling the AGE content of the infant formula milk powder and effectively reducing infant intake of AGEs.

[0015] As a further preferred embodiment, the protein content of the raw cow's milk is 3.0% to 3.5%, the fat content is 3.2% to 3.5%, and the total solids content is 12.3% to 15.2%. More preferably, the protein content of the raw cow's milk is 3.1% to 3.4%, the fat content is 3.3% to 3.4%, and the total solids content is 13.5% to 14.9%. Excessively high protein, fat, and total solids content in raw cow's milk can lead to increased AGE levels in milk powder, while too low may lead to energy deficiency and malnutrition in infants and young children. Therefore, the protein, fat, and total solids content in raw cow's milk must be controlled within a reasonable range.

[0016] As a further preferred embodiment, in the above step S1, the mass ratio of raw milk, lactose, concentrated whey protein powder, edible vegetable oil, galacto-oligosaccharide, vitamin premix, mineral premix, choline chloride, taurine and nucleotide is (201-238): (50-55): (5.2-8.3): (16.3-21.7): (1.936-2.442): (0.345-0.454): (0.595-1.119): (0.03-0.09): (0.02-0.05): (0.01-0.03). More preferably, the mass ratio of raw milk, lactose, concentrated whey protein powder, edible vegetable oil, galacto-oligosaccharides, vitamin premix, mineral premix, choline chloride, taurine, and nucleotides is 238:50:6.85:21.70:2.44:0.3502:0.9654:0.09:0.05:0.03. Too low an amount of all the above ingredients can affect the growth and development of infants and young children. Excessive proportions of raw milk, lactose, concentrated whey protein powder, or edible vegetable oil can increase the level of AGEs in milk powder, while excessive proportions of galacto-oligosaccharides, vitamin premix, mineral premix, choline chloride, taurine, or nucleotides can be harmful to the health of infants and young children.

[0017] As a further preferred embodiment, the edible vegetable oils include coconut oil and rapeseed oil, with the mass ratio of coconut oil to rapeseed oil being 20:27. Experimental results indicate that coconut oil and rapeseed oil have minimal impact on the formation of AGEs in milk powder, and this ratio is optimal for controlling AGE formation and improving sensory quality in milk powder.

[0018] As a further preferred embodiment, the mixing temperature in step S1 is 20°C to 30°C, and the mixing time is 10 to 15 minutes. More preferably, the mixing time is 13 minutes. Excessively high mixing temperatures and prolonged mixing times may increase the AGE content in the milk powder, while excessively low temperatures and short mixing times may result in uneven mixing of the raw materials.

[0019] As a further preferred embodiment, the homogenization speed in step S2 is 10,000 to 12,000 r / min, and the homogenization time is 10 to 15 minutes; more preferably, the time is 12 minutes. Too high a speed or too long a homogenization time will increase the feed liquid temperature, leading to an increase in the AGEs content in the milk powder, while too low a speed or too short a time may result in incomplete homogenization of the milk.

[0020] The homogenization pressure is 15 MPa to 25 MPa, and the temperature is 50°C to 65°C. More preferably, the homogenization pressure is 15 MPa. Too high a homogenization pressure and temperature may increase the content of AGEs in the milk powder, while too low a pressure and temperature may result in a low degree of homogenization of the milk.

[0021] As a further preferred embodiment, the sterilization in step S2 is pasteurization, with a pasteurization temperature of 65°C to 85°C and a time of 15 to 20 seconds; more preferably, the pasteurization temperature is 80°C and the time is 10 seconds. Excessively high sterilization temperatures and prolonged sterilization times can lead to an increase in AGEs in the milk powder and nutrient loss, while excessively low sterilization temperatures and short sterilization times can result in incomplete elimination of harmful bacteria.

[0022] The concentration temperature is 45°C to 55°C, the pressure is 115 MPa to 125 MPa, and the solids concentration of the concentrated milk obtained by concentration is 35% to 45%. More preferably, the concentration temperature is 50°C, the pressure is 120 MPa, and the solids concentration of the concentrated milk obtained by concentration is 40%. Excessively high temperature and pressure during concentration will lead to nutrient loss, while too low a temperature and pressure will reduce the concentration speed. The solids concentration of the milk will affect the spray drying effect. Too high a concentration will result in poor fluidity of the milk, which is not conducive to spray drying, while too low a concentration will prolong the spray drying time, resulting in an increase in the AGEs content in the milk powder.

[0023] As a further preferred embodiment, the spray drying in step S2 is pressure spray drying, and the specific process parameters are as follows:

[0024] The inlet air temperature is 165°C to 190°C, the outlet air temperature is 110°C to 120°C, the feed rate is 0.5 L / h, the pump operating efficiency is 30%, and the suction rate is 100%. More preferably, the inlet air temperature is 175°C and the outlet air temperature is 115°C. During spray drying, the inlet and outlet air temperatures should be controlled within a reasonable range. Excessively high temperatures may increase the AGEs content in the milk powder, while excessively low temperatures may increase the water content of the milk powder and reduce the quality of the milk powder.

[0025] As a further preferred embodiment, the mixing temperature in step S3 is 25°C to 30°C, and the mixing humidity is 30% to 50%. More preferably, the mixing temperature is 25°C and the mixing humidity is 30%. Too high a temperature or too long a mixing time may increase the content of AGEs in the milk powder, while too low a temperature or too short a mixing time may result in uneven mixing of the raw materials. Excessively high ambient humidity will result in excessive moisture content in the milk powder, leading to the proliferation of pathogens, while too low an ambient humidity will make the air too dry and generate static electricity, causing damage to production equipment and even causing dust explosions.

[0026] In addition, the present invention also provides infant formula milk powder prepared by the above preparation method.

[0027] The present invention provides a novel formula and preparation method for infant formula milk powder. While meeting national standards, the present invention achieves the goal of controlling the AGEs content in infant formula milk powder by appropriately reducing the content of AGEs precursors, such as lactose, and adjusting the types and proportions of vegetable oils. Furthermore, the formula milk powder prepared by the present method exhibits uniform color and coarseness, easy dispensing, a light taste, and a natural frankincense flavor. DETAILED DESCRIPTION

[0028] The following will be combined with various embodiments to clearly and completely describe the concept, specific structure and technical effects of the present invention to fully understand the purpose, scheme and effect of the present invention. It should be noted that the embodiments and features in the embodiments of this application can be combined with each other unless there is a conflict.

[0029] Example 1

[0030] A method for preparing infant formula milk powder specifically comprises the following steps:

[0031] Step S1: inspecting and standardizing the raw milk, and the obtained raw milk has a protein content of 3.2%, a fat content of 3.4%, and a total solid content of 14.2%;

[0032] Step S2: 201.0 g of raw milk, 50.0 g of lactose, 5.2 g of concentrated whey protein powder, 9.36 g of rapeseed oil, 6.94 g of coconut oil, 1.94 g of galacto-oligosaccharide, 141.9 mg of vitamin premix, 603.2 mg of mineral premix, 90.0 mg of choline chloride, and 50.0 mg of taurine were mixed uniformly and completely dissolved, the temperature was controlled at 30° C., and the mixing time was 15 minutes to obtain a mixed liquid;

[0033] Step S3: homogenizing the mixed liquid obtained in step S2 at 12,000 r / min for 15 minutes, homogenizing at 25 MPa and 65°C, and sterilizing at 85°C for 20 seconds. Then, concentrating the solid content of the liquid to 35% at 45°C and 115 MPa, the inlet air temperature of the spray drying was 165°C, the outlet air temperature was 110°C, the feed rate was 0.5 L / hour, the pump operating efficiency was 30%, and the exhaust rate was 100%. Finally, the milk powder was passed through a 40-mesh sieve to prepare a base powder;

[0034] Step S4: The base powder obtained in step S3 was uniformly mixed with 638.7 mg of docosahexaenoic acid fish oil powder, 851.6 mg of arachidonic acid oil, and 30.0 mg of nucleotides at a temperature of 30° C. and a relative humidity of 35% to finally obtain infant formula milk powder.

[0035] Example 2

[0036] A method for preparing infant formula milk powder specifically comprises the following steps:

[0037] Step S1: inspecting and standardizing the raw milk, and the obtained raw milk has a protein content of 3.1%, a fat content of 3.3%, and a total solid content of 13.5%;

[0038] Step S2: 238.0 g of raw milk, 50.0 g of lactose, 6.85 g of concentrated whey protein powder, 12.47 g of rapeseed oil, 9.23 g of coconut oil, 2.44 g of galacto-oligosaccharide, 350.2 mg of vitamin premix, 965.4 mg of mineral premix, 90.0 mg of choline chloride, and 50.0 mg of taurine were mixed uniformly and completely dissolved, the temperature was controlled at 25° C., and the mixing time was 13 minutes to obtain a mixed liquid;

[0039] Step S3: homogenizing the mixed liquid obtained in step S2 at 10,000 r / min for 12 minutes, homogenizing at 15 MPa and 58°C, and sterilizing at 80°C for 10 seconds. Then, concentrating the solid content of the liquid to 40% at 50°C and 120 MPa, the spray drying was performed at an inlet air temperature of 175°C, an outlet air temperature of 115°C, a feed rate of 0.5 L / hour, a pump operating efficiency of 30%, and an exhaust rate of 100%. Finally, the milk powder was sieved through a 40-mesh screen to prepare a base powder.

[0040] Step S4: The base powder obtained in step S3 was uniformly mixed with 638.7 mg of docosahexaenoic acid fish oil powder, 851.6 mg of arachidonic acid oil, and 30.0 mg of nucleotides at a temperature of 25° C. and a relative humidity of 30% to finally obtain infant formula milk powder.

[0041] Example 3

[0042] A method for preparing infant formula milk powder specifically comprises the following steps:

[0043] Step S1: inspecting and standardizing the raw milk, wherein the protein content, fat content and total solid content of the raw milk are 3.4%, 3.4% and 14.9% respectively;

[0044] Step S2: 220.0 g of raw milk, 55.0 g of lactose, 6.85 g of concentrated whey protein powder, 11.52 g of rapeseed oil, 8.54 g of coconut oil, 2.16 g of galacto-oligosaccharide, 435.4 mg of vitamin premix, 1119.2 mg of mineral premix, 90.0 mg of choline chloride, and 50.0 mg of taurine were mixed uniformly and completely dissolved, the temperature was controlled at 25° C., and the mixing time was 13 minutes to obtain a mixed liquid;

[0045] Step S3: homogenizing the mixed liquid obtained in step S2 at 11,000 r / min for 10 minutes, homogenizing at 20 MPa and 58°C, and sterilizing at 80°C for 15 seconds. Then, concentrating the solid content of the liquid to 45% at 55°C and 125 MPa, the spray drying was performed at an inlet air temperature of 190°C, an outlet air temperature of 120°C, a feed rate of 0.5 L / hour, a pump operating efficiency of 30%, and an exhaust rate of 100%. Finally, the milk powder was sieved through a 40-mesh screen to prepare a base powder.

[0046] Step S4: The base powder obtained in step S3 was uniformly mixed with 638.7 mg of docosahexaenoic acid fish oil powder, 851.6 mg of arachidonic acid oil, and 30.0 mg of nucleotides at a temperature of 25° C. and a relative humidity of 35% to finally obtain infant formula milk powder.

[0047] Comparative Example 1

[0048] A method for preparing infant formula milk powder specifically comprises the following steps:

[0049] Step S1: inspecting and standardizing the raw milk, and the obtained raw milk has a protein content of 3.1%, a fat content of 3.3%, and a total solid content of 13.5%;

[0050] Step S2: 238.0 g of raw milk, 50.0 g of lactose, 6.85 g of concentrated whey protein powder, 9.10 g of sunflower oil, 2.10 g of corn oil, 10.50 g of palm oil, 2.44 g of galacto-oligosaccharide, 350.2 mg of vitamin premix, 965.4 mg of mineral premix, 90.0 mg of choline chloride, and 50.0 mg of taurine were mixed and dissolved completely, the temperature was controlled at 25° C., and the mixing time was 13 minutes to obtain a mixed liquid;

[0051] Step S3: homogenizing the mixed liquid obtained in step S2 at 10,000 r / min for 12 minutes, homogenizing at 15 MPa and 58°C, and sterilizing at 80°C for 10 seconds. Then, concentrating the solid content of the liquid to 40% at 50°C and 120 MPa, the spray drying was performed at an inlet air temperature of 175°C, an outlet air temperature of 115°C, a feed rate of 0.5 L / hour, a pump operating efficiency of 30%, and an exhaust rate of 100%. Finally, the milk powder was sieved through a 40-mesh screen to prepare a base powder.

[0052] Step S4: The base powder obtained in step S3 was uniformly mixed with 638.7 mg of docosahexaenoic acid fish oil powder, 851.6 mg of arachidonic acid oil, and 30.0 mg of nucleotides at a temperature of 25° C. and a relative humidity of 30% to finally obtain infant formula milk powder.

[0053] Comparative Example 2

[0054] A method for preparing infant formula milk powder specifically comprises the following steps:

[0055] Step S1: inspecting and standardizing the raw milk, and the obtained raw milk has a protein content of 3.1%, a fat content of 3.3%, and a total solid content of 13.5%;

[0056] Step S2: 238.0 g of raw milk, 60.8 g of lactose, 6.85 g of concentrated whey protein powder, 12.47 g of rapeseed oil, 9.23 g of coconut oil, 2.44 g of galacto-oligosaccharide, 350.2 mg of vitamin premix, 965.4 mg of mineral premix, 90.0 mg of choline chloride, and 50.0 mg of taurine were mixed uniformly and completely dissolved, the temperature was controlled at 25° C., and the mixing time was 13 minutes to obtain a mixed liquid;

[0057] Step S3: homogenizing the mixed liquid obtained in step S2 at 10,000 r / min for 12 minutes, homogenizing at 15 MPa and 58°C, and sterilizing at 80°C for 10 seconds. Then, concentrating the solid content of the liquid to 40% at 50°C and 120 MPa, the spray drying was performed at an inlet air temperature of 175°C, an outlet air temperature of 115°C, a feed rate of 0.5 L / hour, a pump operating efficiency of 30%, and an exhaust rate of 100%. Finally, the milk powder was sieved through a 40-mesh screen to prepare a base powder.

[0058] Step S4: The base powder obtained in step S3 was uniformly mixed with 638.7 mg of docosahexaenoic acid fish oil powder, 851.6 mg of arachidonic acid oil, and 30.0 mg of nucleotides at a temperature of 25° C. and a relative humidity of 30% to finally obtain infant formula milk powder.

[0059] Comparative Example 3

[0060] A method for preparing infant formula milk powder specifically comprises the following steps:

[0061] Step S1: inspecting and standardizing the raw milk, and the obtained raw milk has a protein content of 3.1%, a fat content of 3.3%, and a total solid content of 13.5%;

[0062] Step S2: 238.0 g of raw milk, 60.8 g of lactose, 6.85 g of concentrated whey protein powder, 9.10 g of sunflower oil, 2.10 g of corn oil, 10.50 g of palm oil, 2.44 g of galacto-oligosaccharide, 350.2 mg of vitamin premix, 965.4 mg of mineral premix, 90.0 mg of choline chloride, and 50.0 mg of taurine were mixed uniformly and completely dissolved, the temperature was controlled at 25° C., and the mixing time was 13 minutes to obtain a mixed liquid;

[0063] Step S3: homogenizing the mixed liquid obtained in step S2 at 10,000 r / min for 12 minutes, homogenizing at 15 MPa and 58°C, and sterilizing at 80°C for 10 seconds. Then, concentrating the solid content of the liquid to 40% at 50°C and 120 MPa, the spray drying was performed at an inlet air temperature of 175°C, an outlet air temperature of 115°C, a feed rate of 0.5 L / hour, a pump operating efficiency of 30%, and an exhaust rate of 100%. Finally, the milk powder was sieved through a 40-mesh screen to prepare a base powder.

[0064] Step S4: The base powder obtained in step S3 was uniformly mixed with 638.7 mg of docosahexaenoic acid fish oil powder, 851.6 mg of arachidonic acid oil, and 30.0 mg of nucleotides at a temperature of 25° C. and a relative humidity of 30% to finally obtain infant formula milk powder.

[0065] Example 4

[0066] In this example, the milk powders prepared in Examples 1-3 and Comparative Examples 1-3 were subjected to AGEs level detection using liquid chromatography-triple quadrupole tandem mass spectrometry (LC-MS / MS), specifically:

[0067] HPLC analysis conditions: Phenomenex Synergi Hydro-RP column (250 mm × 2 mm, 4 μm), column temperature 25°C; injection volume 1 μL; mobile phase 0.1% formic acid in water (v / v), flow rate 0.15 mL / min, isocratic elution;

[0068] MS / MS analysis conditions: electrospray ionization (ESI+) in multiple reaction monitoring (MRM) mode; source temperature: 350°C; drying gas flow: 10 L / min; nebulizer pressure: 40 psi; capillary voltage: 4000 V; electron multiplier voltage: 300 V; dwell time: 50 ms. CML detection ions: 205 > 130, 205 > 84; CML internal standard detection ions: 209 > 88; CEL detection ions: 219 > 130, 219 > 84; CEL internal standard detection ions: 223 > 88. The results are shown in Table 1.

[0069] Table 1

[0070]

[0071] As shown in the table above, the CML and CEL levels in Examples 1-3 were lower than those in Comparative Examples 1-3, demonstrating that the present invention can control the formation of AGEs in infant formula. Compared to Comparative Example 1, the coconut oil and rapeseed oil formula in Example 2 reduced CML and CEL levels by 30.48% and 34.08%, respectively. Compared to Comparative Example 2, the lower lactose formula in Example 2 reduced CML and CEL levels by 35.61% and 39.85%, respectively. Compared to Comparative Example 3, the lower lactose, coconut oil, and rapeseed oil formula in Example 2 reduced CML and CEL levels by 45.42% and 44.70%, respectively.

[0072] Example 5

[0073] In this example, sensory evaluations were conducted on the infant formula powders obtained in Examples 1-3 and Comparative Examples 1-3. The milk powders were evaluated based on color (10 points), texture (20 points), reconstitution (30 points), and flavor and odor (40 points). Twenty sensory assessors with some knowledge of milk powder were randomly selected, and the sensory evaluations were scored on a 100-point scale. The results are shown in Table 2.

[0074] Table 2

[0075]

[0076] As shown in the table above, Comparative Example 1 (a formula without rapeseed oil and coconut oil) has a darker color and a lighter frankincense flavor; Comparative Example 2 (a formula with a higher lactose content) has poor dissolution; and Comparative Example 3 (a formula without rapeseed oil and coconut oil and a higher lactose content) has poor texture and a small amount of lumps. Overall, the sensory performance is inferior to the infant formulas of Examples 1-3.

[0077] In summary, the infant formula milk powder produced by this formula and corresponding process is superior to other infant formula milk powders.

[0078] Although the present invention has been described in considerable detail and with particularity with respect to several described embodiments, it is not intended to be limited to any of these details or embodiments or any particular embodiment, but rather should be construed as providing a broad possible interpretation of these claims in view of the prior art by reference to the appended claims, thereby effectively encompassing the intended scope of the invention. In addition, the invention has been described above in terms of embodiments foreseen by the inventors for the purpose of providing a useful description, and those insubstantial modifications of the invention that are not currently foreseen may still represent equivalent modifications of the invention.

Claims

1. A method for preparing infant formula milk powder with low AGEs level, characterized in that: The following steps are involved: S1: uniformly mixing raw milk, lactose, concentrated whey protein powder, edible vegetable oil, galacto-oligosaccharide, vitamin premix, mineral premix, choline chloride and taurine to obtain a mixed liquid; S2: homogenizing, sterilizing, concentrating, and spray drying the obtained mixed liquid to obtain milk powder; S3: uniformly mixing the obtained milk powder, docosahexaenoic acid fish oil powder, arachidonic acid oil and nucleotides to finally obtain infant formula milk powder; The raw milk has a protein content of 3.0% to 3.5%, a fat content of 3.2% to 3.5%, and a total solid content of 12.3% to 15.2%; The mass ratios of raw milk, lactose, concentrated whey protein powder, edible vegetable oil, galacto-oligosaccharide, vitamin premix, mineral premix, choline chloride, taurine and nucleotide are (201-238): (50-55): (5.2-8.3): (16.3-21.7): (1.936-2.442): (0.345-0.454): (0.595-1.119): (0.03-0.09): (0.02-0.05): (0.01-0.03); The edible vegetable oil consists of coconut oil and rapeseed oil, and the mass ratio of coconut oil to rapeseed oil is 20:27; The spray drying in step S2 is pressure spray drying, and the specific process parameters are as follows: The inlet air temperature is 165℃~190℃, the outlet air temperature is 110℃~120℃, the feed rate is 0.5 L / h, the pump operating efficiency is 30%, and the exhaust speed is 100%.

2. The preparation method according to claim 1, characterized in that The mixing temperature in step S1 is 20° C. to 30° C., and the mixing time is 10 min to 15 min.

3. The preparation method according to claim 1, characterized in that The rotation speed of the homogenization in step S2 is 10000 r / min to 12000 r / min, and the time is 10 min to 15 min; the homogenization pressure is 15 MPa to 25 MPa, and the temperature is 50° C. to 65° C.

4. The preparation method according to claim 1, characterized in that The sterilization in step S2 is pasteurization, the pasteurization temperature is 65°C to 85°C, and the time is 15 s to 20 s; the concentration temperature is 45°C to 55°C, the pressure is 115 MPa to 125 MPa, and the solid concentration of the concentrated milk obtained by concentration is 35% to 45%.

5. The preparation method according to claim 1, characterized in that The mixing temperature in step S3 is 25° C. to 30° C., and the mixing humidity is 30% to 50%.

6. An infant formula milk powder with low AGEs level, characterized in that: The compound is prepared by the preparation method according to any one of claims 1 to 5.

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