Yak milk powder helpful for promoting development of central nervous system

Abstract

The invention relates to the technical field of food processing, and discloses yak milk powder helpful for promoting central nervous system development, and a preparation method of the yak milk powder comprises the following specific steps: S1, preparing raw materials; s2, performing primary pasteurization treatment; s4, directional superfine grinding; s5, performing precise segmented mixing; s6, carrying out double enzymolysis treatment and functional component integration; s7, performing multi-layer membrane filtration and refining; s8, low-temperature spray drying; s9, efficient freeze drying of probiotics; and S10, carrying out precise homogenization and aseptic packaging. The stability and activity of DHA (docosahexaenoic acid) and ARA (arachidonic acid) in the product are guaranteed through accurate proportioning and an optimized spray drying technology, and the components are important nutrient substances for brain and central nervous system development; the added phosphatidylserine and N-acetylneuraminic acid are key components of a neuronal membrane and can improve the activity of nerve cells and enhance the memory and cognitive function, so that the effect of promoting the development of the brain and the central nervous system can be achieved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to yak milk powder which is helpful in promoting the development of a central nervous system. Background Art

[0002] With the acceleration of the pace of life and the improvement of information technology in modern society, people are facing increasing mental stress and mental workload, and the health of the central nervous system is receiving increasing attention. The brain and nervous system are one of the most complex and important systems in the human body, directly affecting memory, cognition, emotions and reaction ability. Especially in infants, adolescents and the elderly, the development and maintenance of the central nervous system is particularly important. Although existing nutritional products can provide basic nutritional support, they are still insufficient in the development and functional maintenance of the central nervous system. In recent years, studies have shown that specific nutrients, such as DHA, ARA, phosphatidylserine, choline, lutein, etc., have an important role in promoting the development of the brain and central nervous system. These nutrients can support the structure and function of nerve cells, enhance the efficiency of nerve conduction, and have antioxidant effects, delaying neuroaging. However, in the daily diet, the intake of these key ingredients is often insufficient, especially in specific populations (such as infants, pregnant women, and the elderly), who need to be supplemented with functional foods. Yak milk is considered to be an important source of nutrition for residents in high-altitude areas due to its unique nutritional components and high adaptability. Compared with ordinary milk, yak milk contains a higher proportion of protein, fatty acids, vitamins and minerals, and has natural antioxidant and immunomodulatory effects.

[0003] However, traditional yak milk products are mainly based on basic nutrition and lack functional designs targeting the health of the central nervous system. Summary of the invention

[0004] In view of the deficiencies in the prior art, the present invention provides a yak milk powder that helps promote the development of the central nervous system, solving the problem that traditional yak milk products are mainly based on basic nutrition and lack functional design for the health of the central nervous system.

[0005] To achieve the above objectives, the present invention is implemented through the following technical solutions: A method for producing yak milk powder that helps promote the development of the central nervous system, comprising the following specific steps:

[0006] S1: Raw material preparation:

[0007] Raw yak milk, skim milk powder, bovine spleen peptide powder, colostrum powder, hydrolyzed egg yolk powder, phosphatidylserine, N-acetylneuraminic acid, colostrum basic protein, peptide combination, Poria peptide powder, hawthorn peptide powder, chicken gizzard peptide powder, walnut peptide, yak bone peptide, multivitamins, multiminerals, lactoferrin, DHA, ARA, lutein, choline, compound probiotics;

[0008] S2: Preliminary pasteurization treatment:

[0009] Raw yak milk is injected into the pasteurization equipment, the temperature and duration of the treatment are set, and then immediately cooled;

[0010] S3: Probiotic inoculation and multi-stage fermentation:

[0011] Add Lactobacillus plantarum and Bifidobacterium lactis to the yak milk after preliminary cooling, and ferment in stages;

[0012] S4: Directional ultrafine grinding:

[0013] All solid raw materials are subjected to directional ultrafine grinding according to different particle size requirements, and the temperature and grinding time are controlled at the same time, so that the particle sizes of different components are controlled within different particle size requirements;

[0014] S5: Precise segmented mixing:

[0015] The cooled and fermented yak milk is placed in a precisely temperature-controlled mixing tank, and the crushed skim milk powder is first added gradually according to the proportion, and then phosphatidylserine, N-acetylneuraminic acid, choline and a combination of peptides are added in sequence;

[0016] S6: Dual enzymatic treatment and functional component integration:

[0017] In the mixed solution, the pH value is first adjusted, and then pepsin and trypsin are added according to the volume ratio, and the enzymatic hydrolysis temperature and time are controlled. After the enzymatic hydrolysis is completed, the temperature is raised to and maintained for several minutes, and then cooled, phosphatidylserine, N-acetylneuraminic acid and choline are added, and stirring is continued;

[0018] S7: Multi-level membrane filtration and purification:

[0019] First, use ultrafiltration membrane for coarse filtration to remove large molecular impurities, and then use nanofiltration membrane for fine filtration to retain key low molecular peptides and nerve support ingredients; control the filtration pressure and the time of the entire filtration process;

[0020] S8: Low temperature spray drying:

[0021] The filtered liquid is introduced into the spray drying equipment, and the inlet temperature, outlet temperature and spray speed are set;

[0022] S9: Highly efficient freeze drying of probiotics:

[0023] Under specific conditions, the compound probiotics are evenly added to the spray-dried powder, and the powder is dried by freeze-drying technology at set temperature and vacuum degree;

[0024] S10: Precision homogenization and aseptic packaging:

[0025] The dried milk powder is precisely homogenized and mixed in a low-temperature environment, the stirring speed and stirring time are set, and the homogenized powder is vacuum-sealed and packaged through aseptic packaging equipment.

[0026] Preferably, in step S1, raw yak milk: 4000-6000L, skim milk powder: 900-1100kg, bovine spleen peptide powder: 2.5-3.5kg, colostrum powder: 1.0-1.5kg, hydrolyzed egg yolk powder: 100-150g, phosphatidylserine: 100-150g, N-acetylneuraminic acid: 100-150g, colostrum basic protein: 1.0-1.5kg, yam peptide powder: 200-300g, Poria cocos Peptide powder: 200-300g, hawthorn peptide powder: 200-300g, chicken gizzard peptide powder: 100-150g, walnut peptide: 100-150g, yak bone peptide: 100-150g, lactoferrin: 1.8-2.5kg, DHA: 200-300g, ARA: 200-300g, lutein: 150-250g, choline: 1.0-1.5kg, compound probiotics: 600 million-900 million CFU / 100g.

[0027] Preferably, in the step S1, the compound vitamins include vitamin A: 630 μg-810 μg per 100 g of milk powder, vitamin C: 63 mg-81 mg per 100 g of milk powder, vitamin D: 10.5 μg-13.5 μg per 100 g of milk powder, vitamin E: 10.5 mg-13.5 mg per 100 g of milk powder, vitamin K: 84 μg-108 μg per 100 g of milk powder, vitamin B1: 0.84 mg-1.08 mg per 100 g of milk powder, vitamin B2: 0.91 mg-1.17 mg per 100 g of milk powder, vitamin B6: 0.91 mg-1.17 mg per 100 g of milk powder, vitamin B12: 1.68 μg-2.16 μg per 100 g of milk powder, and folic acid: 280 μg-360 μg per 100 g of milk powder; the compound minerals include calcium: 0. Milk powder added 700 mg - 900 mg, iron: every 100 grams of milk powder added 5.6 mg - 7.2 mg, magnesium: every 100 grams of milk powder added 280 mg - 360 mg, zinc: every 100 grams of milk powder added 7.7 mg - 9.9 mg, selenium: every 100 grams of milk powder added 38.5 micrograms - 49.5 micrograms, copper: every 100 grams of milk powder added 0.63 mg - 0.81 mg, manganese: every 100 grams of milk powder added 1.61 mg - 2.07 mg, Potassium: 3290 mg - 4230 mg added per 100 g of milk powder, Phosphorus: 490 mg - 630 mg added per 100 g of milk powder, Iodine: 105 micrograms - 135 micrograms added per 100 g of milk powder; Complex probiotics include Lactobacillus plantarum Lp90, Lactobacillus rhamnosus LRa05, Lactobacillus plantarum CW006, Lactobacillus gasseri LG08, Bifidobacterium longum BL21, Bifidobacterium lactis, and Bifidobacterium bifidum.

[0028] Preferably, in step S2, 4000-6000 L of raw yak milk is injected into the pasteurization equipment, the temperature is set at 68-72°C, the treatment is continued for 15-25 seconds, and it is immediately cooled to 30-35°C.

[0029] Preferably, in the step S3, 500 million to 700 million CFU / 100 ml of Lactobacillus plantarum and 100 million to 150 million CFU / 100 ml of Bifidobacterium lactis are added to the yak milk after preliminary cooling, and fermentation is carried out in stages. The first stage is fermented at 35°C for 6 hours, then gradually cooled to 28°C, and fermentation is continued for 4-6 hours until the pH value drops to between 4.4 and 4.6.

[0030] Preferably, in step S4, all solid raw materials include skim milk powder, bovine spleen peptide powder, and colostrum powder, the temperature is controlled at 12-18° C., and the crushing time is 20-30 minutes, so that the particle sizes of different components are respectively controlled between 8-15 microns.

[0031] Preferably, in step S5, the stirring speed in the temperature-controlled mixing tank is set to 50-70 rpm, and the skim milk powder is added and stirred for 10-15 minutes. When phosphatidylserine, N-acetylneuraminic acid, choline and the polypeptide combination are added in sequence, the stirring time after each addition is 12-18 minutes.

[0032] Preferably, in the step S6, the pH value is adjusted to 6.7-7.0, 0.1%-0.15% of pepsin and 0.2%-0.25% of trypsin are added in volume ratio, the enzymatic hydrolysis temperature is controlled at 33-38°C, the enzymatic hydrolysis time is 60-90 minutes, after the enzymatic hydrolysis is completed, the temperature is raised to 78-82°C, maintained for 7-10 minutes, then cooled to about 40°C, phosphatidylserine, N-acetylneuraminic acid and choline are added, and stirring is continued for 15 minutes.

[0033] Preferably, in the step S7, firstly, an ultrafiltration membrane with a pore size of 0.2 microns is used for coarse filtration, and then a nanofiltration membrane with a pore size of 0.05 microns is used for fine filtration. The filtration pressure is controlled at 0.25-0.35 MPa, and the entire filtration process is controlled to be completed within 2.5-3.5 hours.

[0034] Preferably, in the step S8, the inlet temperature is set to 145-160°C, the outlet temperature is set to 70-75°C, the spray speed is set to 400-600ml / min, and the moisture content of the dried powder is controlled between 2.5% and 4%;

[0035] In the step S9, 600 million to 900 million CFU / 100 g of the composite probiotics are evenly added to the spray-dried powder at 4-8° C. The freeze-drying technology temperature is set at -30 to -40° C., the vacuum degree is controlled at 0.03-0.05 MPa, and the drying time is 8-12 hours;

[0036] In the step S10, the stirring speed is set at 100-130 rpm, the stirring time is 20-30 minutes, the packaging environment temperature is controlled at 18-22° C., and the relative humidity is controlled at 35%-45%.

[0037] The present invention provides a yak milk powder that helps promote the development of the central nervous system.

[0038] Beneficial effects:

[0039] 1. The present invention ensures the stability and activity of DHA (22-carbon hexaenoic acid) and ARA (arachidonic acid) in the product through precise ingredients and optimized spray drying technology. These ingredients are important nutrients for the development of the brain and central nervous system, especially for infants and pregnant women. The addition of phosphatidylserine and N-acetylneuraminic acid are key components of neuronal membranes, which can increase the activity of nerve cells, enhance memory and cognitive function, and are especially effective in children and the elderly, thereby achieving the effect of promoting the development of the brain and central nervous system.

[0040] 2. By adding phosphatidylserine, choline and N-acetylneuraminic acid, the product of the present invention can effectively support brain function, enhance nerve transmission efficiency, improve memory and cognitive function, and is suitable for people of all ages, especially those who need additional brain support, so as to achieve the effect of enhancing memory and cognitive function.

[0041] 3. The antioxidant ingredients such as vitamin E and lutein of the present invention protect nerve cells from oxidative damage by scavenging free radicals, delay the aging process of the nervous system, and are particularly beneficial for the prevention of neurodegenerative diseases in the elderly. And through freeze-drying and homogenization treatment, it is ensured that the product maintains high stability during storage, so that the nervous system continues to obtain the required nutritional support, preventing neurodegeneration caused by malnutrition.

[0042] 4. The present invention adds lactoferrin and colostrum powder, which have immunomodulatory effects, can enhance the body's anti-infection ability, and indirectly support the health of the central nervous system by protecting the intestinal barrier function; and the fermentation and probiotic addition process ensure that the product can improve the balance of intestinal flora, thereby improving nutrient absorption efficiency and providing a stable nutrient source for the nervous system. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] Figure 1 The present invention is a flow chart of a method for producing yak milk powder that helps promote the development of the central nervous system. DETAILED DESCRIPTION

[0044] The technical solution of the present invention will be described clearly and completely below in conjunction with the accompanying drawings of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0045] Please refer to the attached Figure 1 The embodiment of the present invention provides a method for producing yak milk powder that helps promote the development of the central nervous system, comprising the following specific steps:

[0046] S1: Raw material preparation:

[0047] Raw yak milk, skim milk powder, bovine spleen peptide powder, colostrum powder, hydrolyzed egg yolk powder, phosphatidylserine, N-acetylneuraminic acid, colostrum basic protein, peptide combination, Poria peptide powder, hawthorn peptide powder, chicken gizzard peptide powder, walnut peptide, yak bone peptide, multivitamins, multiminerals, lactoferrin, DHA, ARA, lutein, choline, compound probiotics;

[0048] In step S1, raw yak milk: 4000-6000L, skim milk powder: 900-1100kg, bovine spleen peptide powder: 2.5-3.5kg, colostrum powder: 1.0-1.5kg, hydrolyzed egg yolk powder: 100-150g, phosphatidylserine: 100-150g, N-acetylneuraminic acid: 100-150g, colostrum alkaline protein: 1.0-1.5kg, yam peptide powder: 200-300g, Poria peptide powder: 200-300g, hawthorn peptide powder: 200-300g, chicken gizzard peptide powder: 100-150g, walnut peptide: 100-150g, yak bone peptide: 100-150g, lactoferrin: 1.8-2.5kg, DHA: 200-300g, ARA: 200-300g, lutein: 150-250g, choline: 1.0-1.5kg, compound probiotics: 600 million-900 million CFU / 100g;

[0049] In step S1, the compound vitamins include vitamin A: 630 micrograms to 810 micrograms per 100 grams of milk powder, vitamin C: 63 milligrams to 81 milligrams per 100 grams of milk powder, vitamin D: 10.5 micrograms to 13.5 micrograms per 100 grams of milk powder, vitamin E: 10.5 milligrams to 13.5 milligrams per 100 grams of milk powder, vitamin K: 84 micrograms to 108 micrograms per 100 grams of milk powder, vitamin B1: 0.84 milligrams to 1.08 milligrams per 100 grams of milk powder, vitamin B2: 0.91 milligrams to 1.17 milligrams per 100 grams of milk powder, vitamin B6: 0.91 milligrams to 1.17 milligrams per 100 grams of milk powder, vitamin B12: 1.68 micrograms to 2.16 micrograms per 100 grams of milk powder, folic acid: 280 micrograms to 360 micrograms per 100 grams of milk powder; compound minerals include calcium: 100 grams of milk powder Add 700 mg-900 mg, iron: 5.6 mg-7.2 mg per 100 g of milk powder, magnesium: 280 mg-360 mg per 100 g of milk powder, zinc: 7.7 mg-9.9 mg per 100 g of milk powder, selenium: 38.5 μg-49.5 μg per 100 g of milk powder, copper: 0.63 mg-0.81 mg per 100 g of milk powder, manganese: 1.61 mg-2.07 mg per 100 g of milk powder, potassium: 3290 mg-4230 mg per 100 g of milk powder, phosphorus: 490 mg-630 mg per 100 g of milk powder, iodine: 105 μg-135 μg per 100 g of milk powder; compound probiotics include Lactobacillus plantarum Lp90, Lactobacillus rhamnosus LRa05, Lactobacillus plantarum CW006, Lactobacillus gasseri LG08, Bifidobacterium longum BL21, Bifidobacterium lactis, Bifidobacterium bifidum;

[0050] The following are the beneficial effects of the main raw materials in the production of yak milk powder:

[0051] 1. Raw yak milk

[0052] High nutritional value: Yak milk contains more protein, fat, vitamins and minerals than ordinary milk. Especially in high-altitude cold environments, yak milk is rich in antioxidants and immune-enhancing substances, which help improve immunity and anti-fatigue ability.

[0053] Promote growth and development: The high-quality protein and rich calcium and phosphorus in yak milk contribute to the growth and development of bones and muscles, and are especially suitable for children and adolescents.

[0054] 2. Skim milk powder

[0055] Low fat and high protein: Skim milk powder reduces the fat content while retaining most of the nutrients in milk. It is suitable for people who need to control fat intake, such as patients with cardiovascular diseases or those who are losing weight.

[0056] Improve satiety: High protein content helps increase satiety, control appetite, and is suitable for weight management.

[0057] 3. Beef spleen peptide powder

[0058] Enhance immune function: Beef spleen peptide powder is rich in active peptides, which helps regulate the immune system and enhance the body's disease resistance.

[0059] Promote digestive health: The peptide substances in bovine spleen peptide are easily absorbed by the human body, which can promote the health of the digestive system and improve gastrointestinal function.

[0060] 4.Colostrum powder

[0061] Enhance immunity: Colostrum is rich in immunoglobulins, lactoferrin and growth factors, which can significantly enhance the body's immune function, especially in resisting infection and promoting healing.

[0062] Promote intestinal health: The growth factors in colostrum can promote the repair and regeneration of intestinal cells and improve digestive function.

[0063] 5. Hydrolyzed egg yolk powder

[0064] Promote brain development: Hydrolyzed egg yolk powder is rich in lecithin and DHA, which has a significant promoting effect on brain development and cognitive function, and is especially suitable for infants and pregnant women.

[0065] Easy to digest and absorb: After hydrolyzed egg yolk powder, the protein is broken down into smaller peptides, which reduces the risk of allergies and is easy for the human body to digest and absorb.

[0066] 6. Phosphatidylserine

[0067] Enhance memory: Phosphatidylserine is an important component of brain cell membranes and helps improve memory and cognitive abilities, especially for the elderly and those who do mental work.

[0068] Anti-stress: Phosphatidylserine has the function of regulating stress hormones, which can help relieve stress and improve mood.

[0069] 7. N-acetylneuraminic acid

[0070] Promote neural development: N-acetylneuraminic acid (sialic acid) plays a key role in the development of the brain and nervous system, especially in infancy and early childhood, and can promote brain function and neuronal connections.

[0071] Enhance cognitive function: Sialic acid is involved in the synthesis and transmission of neurotransmitters, helping to improve learning ability and memory.

[0072] 8. Colostrum basic protein

[0073] Regulate the immune system: Colostrum alkaline protein has immunoregulatory function, which can enhance the body's immunity and protect the body from pathogens.

[0074] Protect intestinal health: Colostrum alkaline protein can promote intestinal cell repair, maintain intestinal barrier function, and help prevent and relieve intestinal inflammation.

[0075] 9. Peptide combination (yam peptide powder, Poria peptide powder, hawthorn peptide powder, chicken gizzard peptide powder, walnut peptide, yak bone peptide, etc.)

[0076] Promote digestion and absorption: The ingredients in these peptide combinations each have a digestion-promoting effect, such as hawthorn peptide powder helps digestion, chicken gizzard peptide powder improves gastrointestinal function and enhances overall digestion ability.

[0077] Enhance immunity and resist fatigue: Ingredients in the peptide combination, such as walnut peptide and yak bone peptide, can enhance immunity, resist fatigue, and promote bone health.

[0078] 10. Multivitamins

[0079] Comprehensive nutritional support: The various vitamins contained in multivitamins can support the healthy functions of the whole body, including immune support, metabolic regulation, anti-oxidation, etc., to ensure the normal functioning of various functions of the body.

[0080] Promote brain function: B vitamins and vitamin C are particularly important for brain function, supporting the healthy functioning of the nervous system and enhancing cognitive ability.

[0081] 11. Complex minerals

[0082] Supports bone health: Minerals such as calcium, magnesium, and phosphorus help maintain bone health and strength and prevent osteoporosis.

[0083] Promotes metabolism and nerve function: Minerals such as zinc, iron, and selenium not only support metabolic function, but also participate in neurotransmission, helping to maintain the normal functioning of the nervous system.

[0084] 12. Lactoferrin

[0085] Strengthen the immune system: Lactoferrin has antibacterial, antiviral, anti-inflammatory and immunomodulatory effects, which can effectively enhance the body's immunity and resist infection.

[0086] Promote iron absorption: Lactoferrin can increase the intestinal absorption rate of iron, prevent anemia, and support the production of red blood cells.

[0087] 13. DHA (22-carbon hexaenoic acid)

[0088] Promote brain development: DHA is an important component of the brain's gray matter, especially during the fetal and infant periods, and is essential for improving brain development and cognitive function.

[0089] Protect eyesight: DHA also helps the development of the retina and prevents vision loss.

[0090] 14.ARA (arachidonic acid)

[0091] Supports neurodevelopment: ARA is an essential component for the development of the brain and nervous system, especially during infancy and childhood, which helps the healthy development of the nervous system.

[0092] Anti-inflammatory and immunomodulatory: ARA is involved in the regulation of inflammatory responses in the body and helps maintain the balance of the immune system.

[0093] 15. Lutein

[0094] Protect eyesight: Lutein is an important component in the retina of the eye. It can filter harmful blue light, protect eyesight and prevent age-related macular degeneration.

[0095] Antioxidant: Lutein has antioxidant effects, which can protect body cells from oxidative damage and delay aging.

[0096] 16. Choline

[0097] Supports Brain Function: Choline is a precursor to the neurotransmitter acetylcholine, which is involved in memory, learning and muscle control, supporting brain function and cognitive health.

[0098] Liver Protection: Choline plays a key role in fat metabolism, helping to prevent fatty liver disease and supporting liver health.

[0099] 17. Complex probiotics

[0100] Improve intestinal health: Compound probiotics can regulate intestinal flora, promote the growth of beneficial bacteria, inhibit harmful bacteria, and improve digestive function and intestinal health.

[0101] Enhance immunity: Probiotics can also enhance the body's immune defense by regulating the intestinal immune system.

[0102] S2: Preliminary pasteurization treatment:

[0103] Pour 4000-6000L of raw yak milk into the pasteurization equipment, set the temperature at 68-72℃, and continue the process for 15-25 seconds to ensure that harmful bacteria are effectively killed while retaining the natural nutrients in the yak milk. Then immediately cool it to 30-35℃;

[0104] S3: Probiotic inoculation and multi-stage fermentation:

[0105] After the initial cooling of the yak milk, add 500 million to 700 million CFU / 100 ml of Lactobacillus plantarum and 100 million to 150 million CFU / 100 ml of Bifidobacterium lactis. Fermentation is carried out in stages. The first stage is fermented at 35°C for 6 hours, then gradually cooled to 28°C and continued for 4-6 hours until the pH value drops to between 4.4 and 4.6.

[0106] S4: Directional ultrafine grinding:

[0107] All solid raw materials (such as skim milk powder, bovine spleen peptide powder, colostrum powder, etc.) are subjected to directional ultrafine grinding according to different particle size requirements. The temperature is controlled at 12-18°C, and the grinding time is 20-30 minutes to ensure that the particle size of different ingredients is controlled between 8-15 microns;

[0108] S5: Precise segmented mixing:

[0109] Place the cooled and fermented yak milk in a precise temperature-controlled mixing tank and set the stirring speed to 50-70rpm. First, add the crushed skim milk powder gradually according to the proportion and stir for 10-15 minutes. Then add phosphatidylserine, N-acetylneuraminic acid, choline and peptide combination (including yam peptide powder, Poria peptide powder, etc.) in sequence, stirring for 12-18 minutes after each addition to ensure that the ingredients are fully integrated and evenly distributed;

[0110] S6: Dual enzymatic treatment and functional ingredient integration:

[0111] In the mixed solution, first adjust the pH value to 6.7-7.0, then add 0.1%-0.15% pepsin and 0.2%-0.25% trypsin by volume, control the enzymatic hydrolysis temperature at 33-38°C, and the enzymatic hydrolysis time is 60-90 minutes. After the enzymatic hydrolysis is completed, raise the temperature to 78-82°C and maintain it for 7-10 minutes to completely inactivate the enzyme. Then, cool it to about 40°C, add phosphatidylserine, N-acetylneuraminic acid and choline, and continue stirring for 15 minutes;

[0112] S7: Multi-level membrane filtration and purification:

[0113] First, a 0.2 micron pore size ultrafiltration membrane is used for coarse filtration to remove large molecular impurities. Then a 0.05 micron pore size nanofiltration membrane is used for fine filtration to retain key low molecular peptides and nerve support ingredients. The filtration pressure is controlled at 0.25-0.35 MPa, and the entire filtration process is completed within 2.5-3.5 hours;

[0114] S8: Low temperature spray drying:

[0115] The filtered liquid is introduced into the spray drying equipment, and the inlet temperature is set to 145-160°C, the outlet temperature is set to 70-75°C, and the spray speed is set to 400-600ml / min. The moisture content of the dried powder is controlled between 2.5% and 4%;

[0116] S9: Highly efficient freeze drying of probiotics:

[0117] At 4-8°C, compound probiotics (600 million to 900 million CFU / 100g) are evenly added to the spray-dried powder. High-efficiency freeze-drying technology is used, the temperature is set at -30 to -40°C, the vacuum degree is controlled at 0.03-0.05MPa, and the drying time is 8-12 hours.

[0118] S10: Precision homogenization and aseptic packaging:

[0119] The dried milk powder is precisely homogenized and mixed in a low temperature environment, with the stirring speed set at 100-130rpm and the stirring time set at 20-30 minutes. The homogenized powder is vacuum-sealed and packaged by aseptic packaging equipment, with the packaging environment temperature controlled at 18-22℃ and the relative humidity controlled at 35%-45%.

[0120] The following is a detailed explanation of the role or beneficial effect of each step in the yak milk powder production process:

[0121] 1. Raw material preparation

[0122] Function / Benefits: Ensuring that all raw materials are accurately weighed and prepared in proportion is a key step to ensure the scientificity and stability of the product formula. Well-prepared raw materials can ensure the smooth progress of subsequent processes and ultimately affect the quality and functionality of the product.

[0123] 2. Preliminary pasteurization

[0124] Function / Beneficial Effects: Pasteurization effectively kills harmful bacteria in milk by heating it at a relatively low temperature for a short time, ensuring food safety while retaining most of the nutrients in yak milk. Fine-tuning of temperature and time further helps retain heat-sensitive nutrients such as lactoferrin and immunoglobulins, thereby improving the nutritional value of the product.

[0125] 3. Probiotic inoculation and multi-stage fermentation

[0126] Function / Beneficial Effects: By adding specific probiotics and performing multi-stage temperature-controlled fermentation, the activity and reproduction of probiotics are maximized. During the fermentation process, probiotics break down lactose and protein to produce substances that are beneficial to the intestines and improve the digestive properties of the product. Multi-stage fermentation ensures the optimal proliferation of flora at different temperatures, which helps balance the intestinal flora and indirectly supports the health of the central nervous system.

[0127] 4. Directional ultrafine grinding

[0128] Effects / Beneficial Effects: Through directional ultrafine grinding, different ingredients can reach the optimal particle size, improving their solubility and absorption rate. The refined particles can be better distributed in the product, ensuring a smoother taste of the final product, and help the uniform release of active ingredients, improving the bioavailability of the overall product.

[0129] 5. Precise segmented mixing

[0130] Function / Beneficial Effects: Through the staged mixing process, the soluble ingredients are added first, followed by the gradual addition of functional nutrients, avoiding the imbalance of nutrients caused by uneven mixing. This refined mixing process not only ensures the uniformity of the product, but also maximizes the retention and release of the biological activity of key nutrients, especially those that are beneficial to the development of the central nervous system.

[0131] 6. Double enzymatic treatment and functional component integration

[0132] Function / Benefits: Double enzymatic treatment breaks down proteins first with pepsin and then with trypsin, converting them into smaller peptides that are easier to absorb. This process enhances protein digestion and absorption, reducing the risk of allergies. Key neuro-supportive ingredients (such as phosphatidylserine, N-acetylneuraminic acid, choline) are then added to ensure that these ingredients remain active and work in the body after enzymatic hydrolysis, thereby helping to promote brain development and neurological function.

[0133] 7. Multi-layer membrane filtration and purification

[0134] Function / Beneficial Effects: Multi-level membrane filtration effectively removes macromolecular impurities and insoluble substances through membranes of different pore sizes, ensuring the purity and safety of the product. Refining filtration further concentrates low molecular peptides and other active ingredients, ensuring that the key nutrients retained in the product reach the optimal concentration, thereby enhancing its support for the central nervous system.

[0135] 8. Low temperature spray drying

[0136] Function / Beneficial Effects: The low-temperature spray drying process is controlled within a relatively low temperature range to ensure that the active ingredients in the product (such as DHA, ARA, etc.) are not damaged by high temperatures. This process effectively removes moisture, making the product easy to store while maintaining good powder texture and solubility, which helps consumers eat more conveniently and maintains the nutritional value of the product.

[0137] 9. Highly efficient freeze drying of probiotics

[0138] Function / Beneficial Effects: The efficient freeze-drying process removes residual moisture from the product at a lower temperature, greatly preserving the activity of probiotics. The yak milk powder produced in this way can better maintain the activity of probiotics during storage, ensuring that it can play a role in the intestines when consumed, promoting digestive health and nutrient absorption, thereby indirectly supporting the development of the central nervous system.

[0139] 10. Precision homogenization and aseptic packaging

[0140] Function / Beneficial Effects: Through precise homogenization, the nutrients of each batch of products are evenly distributed to avoid nutritional imbalance caused by uneven ingredients. Aseptic packaging ensures the hygiene and safety of the product throughout the storage period, extends the shelf life, and protects the product from oxidation and moisture, maintaining the stability and activity of nutrients.

[0141] The following is an introduction in conjunction with specific embodiments:

[0142] Embodiment 1:

[0143] Raw materials:

[0144] Raw yak milk: 5000L

[0145] Skim milk powder: 1000kg

[0146] Beef spleen peptide powder: 3kg

[0147] Colostrum powder: 1.2kg

[0148] Hydrolyzed egg yolk powder: 120g Phosphatidylserine: 130g N-acetylneuraminic acid: 130g Colostrum basic protein: 1.2kg Chinese yam peptide powder: 250g

[0149] Poria peptide powder: 250g

[0150] Hawthorn peptide powder: 250g

[0151] Chicken Gizzard Peptide Powder: 130g

[0152] Walnut peptide: 130g

[0153] Yak bone peptide: 130g

[0154] Multivitamins: 80% of the recommended intake of various vitamins per 100g Multiminerals: 80% of the recommended intake of various minerals per 100g Lactoferrin: 2kg

[0155] DHA: 250g

[0156] ARA: 250g

[0157] Lutein: 200g

[0158] Choline: 1.2kg

[0159] Compound probiotics: 700 million CFU / 100g

[0160] Production method parameters:

[0161] Pasteurization: temperature 70℃, time 20 seconds, cooling to 35℃

[0162] Fermentation: The temperature is controlled at 35℃, the first stage is 6 hours, the second stage is 28℃ for 5 hours Ultrafine grinding: The temperature is controlled at 15℃, the grinding time is 25 minutes, and the particle size reaches 12 microns

[0163] Enzymatic hydrolysis: pH value was adjusted to 6.8, the concentrations of pepsin and trypsin were 0.12% and 0.22% respectively, the enzymatic hydrolysis temperature was 38°C, and the time was 90 minutes.

[0164] Spray drying: inlet temperature 160°C, outlet temperature 75°C, spray speed 550ml / min

[0165] Freeze drying: temperature set to -40°C, vacuum degree 0.05MPa, drying time 12 hours

[0166] Homogenization and packaging: stirring speed 100rpm, time 25 minutes, packaging environment temperature 20℃, humidity 50%

[0167] Embodiment 2:

[0168] Raw materials:

[0169] Raw yak milk: 4500L

[0170] Skim milk powder: 950kg

[0171] Beef spleen peptide powder: 2.8kg

[0172] Colostrum powder: 1.1kg

[0173] Hydrolyzed egg yolk powder: 110g Phosphatidylserine: 120g N-acetylneuraminic acid: 120g Colostrum alkaline protein: 1.1kg Chinese yam peptide powder: 230g

[0174] Poria peptide powder: 230g

[0175] Hawthorn peptide powder: 230g

[0176] Chicken Gizzard Peptide Powder: 120g

[0177] Walnut peptide: 120g

[0178] Yak bone peptide: 120g Multivitamins: 75% of the recommended intake of various vitamins per 100g

[0179] Complex minerals: 75% of the recommended intake of various minerals per 100g

[0180] Lactoferrin: 1.8kg

[0181] DHA: 230g

[0182] ARA: 230g

[0183] Lutein: 180g

[0184] Choline: 1.1kg

[0185] Compound probiotics: 650 million CFU / 100g

[0186] Production method parameters:

[0187] Pasteurization: temperature 72℃, time 15 seconds, cooling to 34℃ Fermentation: temperature controlled at 36℃, 6 hours in the first stage, 4 hours in the second stage at 30℃ Ultrafine grinding: temperature controlled at 14℃, grinding time 20 minutes, particle size reaches 10 microns

[0188] Enzymatic hydrolysis: pH value was adjusted to 6.9, the concentrations of pepsin and trypsin were 0.10% and 0.20% respectively, the enzymatic hydrolysis temperature was 37°C, and the time was 80 minutes

[0189] Spray drying: inlet temperature 155°C, outlet temperature 73°C, spray speed 500ml / min

[0190] Freeze drying: temperature set to -38°C, vacuum degree 0.045MPa, drying time 11 hours

[0191] Homogenization and packaging: stirring speed 95rpm, time 22 minutes, packaging environment temperature 19℃, humidity 48%

[0192] Embodiment 3:

[0193] Raw materials:

[0194] Raw yak milk: 5500L

[0195] Skim milk powder: 1050kg

[0196] Beef spleen peptide powder: 3.2kg

[0197] Colostrum powder: 1.3kg

[0198] Hydrolyzed egg yolk powder: 140g

[0199] Phosphatidylserine: 140g

[0200] N-acetylneuraminic acid: 140g

[0201] Colostrum basic protein: 1.3kg

[0202] Yam peptide powder: 270g

[0203] Poria peptide powder: 270g

[0204] Hawthorn peptide powder: 270g

[0205] Chicken Gizzard Peptide Powder: 140g

[0206] Walnut peptide: 140g

[0207] Yak bone peptide: 140g

[0208] Multivitamins: 85% of the recommended intake of various vitamins per 100g Multiminerals: 85% of the recommended intake of various minerals per 100g Lactoferrin: 2.2kg

[0209] DHA: 270g

[0210] ARA: 270g

[0211] Lutein: 220g

[0212] Choline: 1.3kg

[0213] Compound probiotics: 750 million CFU / 100g

[0214] Production method parameters:

[0215] Pasteurization: temperature 69°C, time 22 seconds, cooling to 36°C

[0216] Fermentation: The temperature is controlled at 34°C, the first stage is 5 hours, the second stage is 28°C for 6 hours Ultrafine grinding: The temperature is controlled at 13°C, the grinding time is 30 minutes, and the particle size reaches 9 microns

[0217] Enzymatic hydrolysis: pH value was adjusted to 6.7, the concentrations of pepsin and trypsin were 0.13% and 0.23% respectively, the enzymatic hydrolysis temperature was 39°C, and the time was 85 minutes.

[0218] Spray drying: inlet temperature 165°C, outlet temperature 78°C, spray speed 580ml / min

[0219] Freeze drying: temperature set to -42°C, vacuum degree 0.05MPa, drying time 13 hours

[0220] Homogenization and packaging: stirring speed 105rpm, time 28 minutes, packaging environment temperature 21℃, humidity 52%

[0221] Embodiment 4:

[0222] Raw materials:

[0223] Raw yak milk: 4800L

[0224] Skim milk powder: 980kg

[0225] Beef spleen peptide powder: 2.9kg

[0226] Colostrum powder: 1.15kg

[0227] Hydrolyzed egg yolk powder: 115g

[0228] Phosphatidylserine: 115g

[0229] N-acetylneuraminic acid: 115g

[0230] Colostrum basic protein: 1.15kg

[0231] Yam peptide powder: 235g

[0232] Poria peptide powder: 235g

[0233] Hawthorn peptide powder: 235g

[0234] Chicken Gizzard Peptide Powder: 115g

[0235] Walnut peptide: 115g

[0236] Yak bone peptide: 115g

[0237] Multivitamins: 70% of the recommended intake of various vitamins per 100g Multiminerals: 70% of the recommended intake of various minerals per 100g Lactoferrin: 1.85kg

[0238] DHA: 235g

[0239] ARA: 235g

[0240] Lutein: 185g

[0241] Choline: 1.15kg

[0242] Compound probiotics: 680 million CFU / 100g

[0243] Production method parameters:

[0244] Pasteurization: temperature 71°C, time 18 seconds, cooling to 32°C

[0245] Fermentation: The temperature is controlled at 35°C, the first stage is 4 hours, and the second stage is 30°C for 6 hours. Ultrafine grinding: The temperature is controlled at 14°C, the grinding time is 24 minutes, and the particle size reaches 11 microns.

[0246] Enzymatic hydrolysis: pH value was adjusted to 6.6, the concentrations of pepsin and trypsin were 0.11% and 0.21% respectively, the enzymatic hydrolysis temperature was 36°C, and the time was 80 minutes.

[0247] Spray drying: inlet temperature 160°C, outlet temperature 76°C, spray speed 540ml / min

[0248] Freeze drying: temperature set to -39°C, vacuum degree 0.045MPa, drying time 12 hours

[0249] Homogenization and packaging: stirring speed 98 rpm, time 24 minutes, packaging environment temperature 20°C, humidity 48%.

[0250] Table 1 Properties of yak milk powder produced in different embodiments

[0251]

[0252]

[0253]

[0254] Among them, the table fields are explained as follows:

[0255] Protein absorption rate: refers to the efficiency of protein digestion and absorption in the human body. Double enzymatic hydrolysis and crushing technology can improve this property.

[0256] Brain development support: The content of DHA, ARA, phosphatidylserine and other neurological support ingredients in different examples affects the brain development support effect.

[0257] Immune enhancement: The content and process of colostrum powder, lactoferrin and probiotics determine the effect of immune enhancement.

[0258] Gut Health: The number and activity of probiotics are maintained through the fermentation and freeze-drying process to support intestinal health.

[0259] Antioxidant capacity: The content of antioxidants such as lutein and vitamin E in the product affects the antioxidant effect.

[0260] Vision protection: The role of DHA, lutein and other ingredients in vision protection.

[0261] Product stability: The degree of optimization of homogenization and packaging process determines the stability and shelf life of the product.

[0262] Digestive comfort: Ultrafine grinding and enzymatic hydrolysis affect digestive comfort, ensuring that the product is easy to digest and absorb.

[0263] Suitable population: According to the nutritional content and functionality of the product, different embodiments are suitable for different target populations.

[0264] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for producing yak milk powder that helps promote the development of the central nervous system, It is characterized in that The specific steps include: S1: Raw material preparation: Raw yak milk, skim milk powder, bovine spleen peptide powder, colostrum powder, hydrolyzed egg yolk powder, phosphatidylserine, N-acetylneuraminic acid, colostrum basic protein, peptide combination, Poria peptide powder, hawthorn peptide powder, chicken gizzard peptide powder, walnut peptide, yak bone peptide, multivitamins, multiminerals, lactoferrin, DHA, ARA, lutein, choline, compound probiotics; S2: Preliminary pasteurization treatment: Raw yak milk is injected into the pasteurization equipment, the temperature and duration of the treatment are set, and then immediately cooled; S3: Probiotic inoculation and multi-stage fermentation: Add Lactobacillus plantarum and Bifidobacterium lactis to the yak milk after preliminary cooling, and ferment in stages; S4: Directional ultrafine grinding: All solid raw materials are subjected to directional ultrafine grinding according to different particle size requirements, and the temperature and grinding time are controlled at the same time, so that the particle sizes of different components are controlled within different particle size requirements; S5: Precise segmented mixing: The cooled and fermented yak milk is placed in a precisely temperature-controlled mixing tank, and the crushed skim milk powder is first added gradually according to the proportion, and then phosphatidylserine, N-acetylneuraminic acid, choline and a combination of peptides are added in sequence; S6: Dual enzymatic treatment and functional component integration: In the mixed solution, the pH value is first adjusted, and then pepsin and trypsin are added according to the volume ratio, and the enzymatic hydrolysis temperature and time are controlled. After the enzymatic hydrolysis is completed, the temperature is raised to and maintained for several minutes, and then cooled, phosphatidylserine, N-acetylneuraminic acid and choline are added, and stirring is continued; S7: Multi-level membrane filtration and purification: First, use ultrafiltration membrane for coarse filtration to remove large molecular impurities, and then use nanofiltration membrane for fine filtration to retain key low molecular peptides and nerve support ingredients; control the filtration pressure and the time of the entire filtration process; S8: Low temperature spray drying: The filtered liquid is introduced into the spray drying equipment, and the inlet temperature, outlet temperature and spray speed are set; S9: Highly efficient freeze drying of probiotics: Under specific conditions, the compound probiotics are evenly added to the spray-dried powder, and the powder is dried by freeze-drying technology at set temperature and vacuum degree; S10: Precision homogenization and aseptic packaging: The dried milk powder is precisely homogenized and mixed in a low-temperature environment, the stirring speed and stirring time are set, and the homogenized powder is vacuum-sealed and packaged through aseptic packaging equipment.

2. The method for producing yak milk powder that helps promote the development of the central nervous system according to claim 1, It is characterized in that In the step S1, raw yak milk: 4000-6000L, skim milk powder: 900-1100kg, bovine spleen peptide powder: 2.5-3.5kg, colostrum powder: 1.0-1.5kg, hydrolyzed egg yolk powder: 100-150g, phosphatidylserine: 100-150g, N-acetylneuraminic acid: 100-150g, colostrum basic protein: 1.0-1.5kg, yam peptide powder: 200-300g, Poria peptide powder: 200-300g, hawthorn peptide powder: 200-300g, chicken gizzard peptide powder: 100-150g, walnut peptide: 100-150g, yak bone peptide: 100-150g, lactoferrin: 1.8-2.5kg, DHA: 200-300g, ARA: 200-300g, lutein: 150-250g, choline: 1.0-1.5kg, compound probiotics: 600 million-900 million CFU / 100g.

3. The method for producing yak milk powder that helps promote the development of the central nervous system according to claim 1, It is characterized in that In the step S1, the compound vitamins include vitamin A: 630 μg-810 μg is added to every 100 grams of milk powder, vitamin C: 63 mg-81 mg is added to every 100 grams of milk powder, vitamin D: 10.5 μg-13.5 μg is added to every 100 grams of milk powder, vitamin E: 10.5 mg-13.5 mg is added to every 100 grams of milk powder, vitamin K: 84 μg-108 μg is added to every 100 grams of milk powder, vitamin B1: 0.84 mg-1.08 mg is added to every 100 grams of milk powder, vitamin B2: 0.91 mg-1.17 mg is added to every 100 grams of milk powder, vitamin B6: 0.91 mg-1.17 mg is added to every 100 grams of milk powder, vitamin B12: 1.68 μg-2.16 μg is added to every 100 grams of milk powder, and folic acid: 280 μg-360 μg is added to every 100 grams of milk powder; the compound minerals include calcium: 0.1 mg-1.0 mg is added to every 100 grams of milk powder Add 700 mg - 900 mg, Iron: 5.6 mg - 7.2 mg per 100 grams of milk powder, Magnesium: 280 mg - 360 mg per 100 grams of milk powder, Zinc: 7.7 mg - 9.9 mg per 100 grams of milk powder, Selenium: 38.5 micrograms - 49.5 micrograms per 100 grams of milk powder, Copper: 0.63 mg - 0.81 mg per 100 grams of milk powder, Manganese: 1.61 mg - 2.07 mg per 100 grams of milk powder, Potassium: 3290 mg - 4230 mg per 100 grams of milk powder, Phosphorus: 490 mg - 630 mg per 100 grams of milk powder, Iodine: 105 micrograms - 135 micrograms per 100 grams of milk powder; Complex probiotics include Lactobacillus plantarum Lp90, Lactobacillus rhamnosus LRa05, Lactobacillus plantarum CW006, Lactobacillus gasseri LG08, Bifidobacterium longum BL21, Bifidobacterium lactis, and Bifidobacterium bifidum.

4. The method for producing yak milk powder that helps promote the development of the central nervous system according to claim 1, It is characterized in that In the step S2, 4000-6000L of raw yak milk is injected into the pasteurization equipment, the temperature is set at 68-72°C, the treatment is continued for 15-25 seconds, and it is immediately cooled to 30-35°C.

5. The method for producing yak milk powder that helps promote the development of the central nervous system according to claim 1, It is characterized in that In the step S3, 500 million to 700 million CFU / 100 ml of Lactobacillus plantarum and 100 million to 150 million CFU / 100 ml of Bifidobacterium lactis are added to the preliminarily cooled yak milk, and fermentation is carried out in stages. In the first stage, fermentation is carried out at 35° C. for 6 hours, and then the temperature is gradually lowered to 28° C. and fermentation is continued for 4-6 hours until the pH value drops to between 4.4 and 4.

6.

6. The method for producing yak milk powder that helps promote the development of the central nervous system according to claim 1, It is characterized in that In the step S4, all solid raw materials include skim milk powder, bovine spleen peptide powder, and colostrum powder, the temperature is controlled at 12-18° C., and the crushing time is 20-30 minutes, so that the particle sizes of different components are controlled between 8-15 microns.

7. The method for producing yak milk powder that helps promote the development of the central nervous system according to claim 1, It is characterized in that In the step S5, the stirring speed in the temperature-controlled mixing tank is set to 50-70 rpm, and the skim milk powder is added and stirred for 10-15 minutes. When phosphatidylserine, N-acetylneuraminic acid, choline and the polypeptide combination are added in sequence, the stirring time after each addition is 12-18 minutes.

8. The method for producing yak milk powder that helps promote the development of the central nervous system according to claim 1, It is characterized in that In the step S6, the pH value is adjusted to 6.7-7.0, 0.1%-0.15% of pepsin and 0.2%-0.25% of trypsin are added in volume ratio, the enzymatic hydrolysis temperature is controlled at 33-38°C, the enzymatic hydrolysis time is 60-90 minutes, after the enzymatic hydrolysis is completed, the temperature is raised to 78-82°C, maintained for 7-10 minutes, and then cooled to about 40°C, phosphatidylserine, N-acetylneuraminic acid and choline are added, and stirring is continued for 15 minutes.

9. The method for producing yak milk powder that helps promote the development of the central nervous system according to claim 1, It is characterized in that In the step S7, firstly, an ultrafiltration membrane with a pore size of 0.2 microns is used for coarse filtration, and then a nanofiltration membrane with a pore size of 0.05 microns is used for fine filtration. The filtration pressure is controlled at 0.25-0.35 MPa, and the entire filtration process is completed within 2.5-3.5 hours.

10. The method for producing yak milk powder that helps promote the development of the central nervous system according to claim 1, It is characterized in that In the step S8, the inlet temperature is set to 145-160°C, the outlet temperature is set to 70-75°C, the spray speed is set to 400-600ml / min, and the moisture content of the dried powder is controlled between 2.5% and 4%; In the step S9, 600 million to 900 million CFU / 100 g of the composite probiotics are evenly added to the spray-dried powder at 4-8° C. The freeze-drying technology temperature is set at -30 to -40° C., the vacuum degree is controlled at 0.03-0.05 MPa, and the drying time is 8-12 hours; In the step S10, the stirring speed is set at 100-130 rpm, the stirring time is 20-30 minutes, the packaging environment temperature is controlled at 18-22° C., and the relative humidity is controlled at 35%-45%.

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