Milk powder composition for assisting in reducing blood sugar and preparation method of milk powder composition

Abstract

The invention discloses a milk powder composition assisting in reducing blood sugar and a preparation method, and relates to the technical field of dairy products. The milk powder is prepared from the following components in parts by weight: 200 to 400 parts of raw milk, 10 to 15 parts of dried skim milk, 14 to 38 parts of demineralized whey powder, 3 to 10 parts of whey protein powder, 10 to 16 parts of dietary fiber, 0.09 to 0.27 part of compound vitamin, 0.03 to 0.09 part of compound mineral substance, 0.04 to 1.36 parts of DHA (docosahexaenoic acid), 1.5 to 3 parts of isomaltooligosaccharide, 0.02 to 0.06 part of taurine, 0.008 to 0.024 part of bifidobacterium animalis powder and 0.2 to 0.8 part of microcapsule preparation. The milk powder provided by the invention is suitable for people needing blood sugar control to eat, and has the efficacy of stabilizing blood sugar.

Description

Technical Field

[0001] The invention relates to the technical field of dairy products, and more particularly to a milk powder composition for assisting in lowering blood sugar and a preparation method thereof. Background Art

[0002] Diabetes is a group of metabolic diseases characterized by high blood sugar. The characteristic symptoms of the disease are polyuria (excessive urine production), polydipsia, and weight loss. Long-term high blood sugar in diabetes can also lead to chronic damage and dysfunction of the eyes, kidneys, heart, blood vessels, and nerves. There are about 100 million diabetics in my country, ranking first among all countries; my country spends hundreds of billions of medical expenses on diabetes every year. Once a person has diabetes, it is difficult to cure it. In clinical practice, Western medicine is often used for treatment, which works quickly and has significant effects. However, they are prone to drug resistance in diabetic patients, causing varying degrees of toxicity and side effects, such as hypoglycemia and renal dysfunction. This is not conducive to long-term use by diabetic patients. Therefore, economical, safe and efficient hypoglycemic products are developed from traditional hypoglycemic Chinese medicinal materials, and the use of hypoglycemic drugs is reduced through dietary adjustment. Even for some mild patients, effective control of blood sugar levels can be achieved without the use of hypoglycemic drugs. Therefore, dietary management to control blood sugar has become a widespread topic among the middle-aged and elderly population. The method of using medicine and food as one has become a new hot spot.

[0003] The problem that people who control blood sugar face in terms of diet is that they cannot eat too much, but if they eat less, they always worry about lack of nutrition. As a food rich in high-quality protein, rich in calcium and usually fortified with various nutrients, formula milk powder is loved by many people who manage blood sugar. However, in order to make the taste better than liquid milk, ordinary formula milk powder usually adds sweeteners such as sucrose and fructose to optimize the product taste. The addition of such raw materials makes the final product unsuitable for intake by people who control blood sugar. In addition, in order to be better than liquid milk in terms of nutritional content, ordinary adult formula milk powder is usually fortified with one or more of calcium, iron or vitamins. Diabetics need to control their diet and are at risk of malnutrition.

[0004] Therefore, providing a milk powder composition and a preparation method for assisting in lowering blood sugar is an urgent problem to be solved by those skilled in the art. Summary of the invention

[0005] In view of this, the present invention provides a milk powder composition for assisting in lowering blood sugar and a preparation method thereof.

[0006] In order to achieve the above object, the present invention adopts the following technical solution:

[0007] A milk powder composition for assisting in lowering blood sugar, the raw materials include the following components in parts by weight:

[0008] 200-400 parts of raw cow's milk, 10-15 parts of skim milk powder, 14-38 parts of desalted whey powder, 3-10 parts of whey protein powder, 10-16 parts of dietary fiber, 0.09-0.27 parts of complex vitamins, 0.03-0.09 parts of complex minerals, 0.04-1.36 parts of DHA, 1.5-3 parts of isomaltooligosaccharide, 0.02-0.06 parts of taurine, 0.008-0.024 parts of animal bifidobacterium powder, and 0.2-0.8 parts of microcapsule preparation.

[0009] Furthermore,

[0010] The dry matter content of the raw milk is not less than 11.5%;

[0011] The whey protein powder is WPC35 whey protein powder;

[0012] The desalted whey powder is D90 desalted whey powder;

[0013] The core material of the microcapsule preparation is a medicine-food homologous compound and tea polyphenols, the wall material is gum arabic, and the optimal mass ratio of the medicine-food homologous compound: tea polyphenols: gum arabic is 2:1:6;

[0014] The dietary fiber comprises inulin and resistant dextrin, wherein the preferred mass ratio of inulin to resistant dextrin is 1:2;

[0015] Every 100 parts by weight of the multivitamin contains: Vitamin A: 0.0005-0.001 parts by weight; Vitamin D: 0.00008-0.00013 parts by weight; Vitamin E: 0.015-0.025 parts by weight; Vitamin C: 0.16-0.30 parts by weight; Vitamin B6: 0.0016-0.003 parts by weight; Folic acid: 0.0003-0.001 parts by weight;

[0016] Every 100 parts by weight of the composite minerals include: ferrous sulfate: 0.013-0.022 parts by weight; zinc sulfate: 0.005-0.01 parts by weight; magnesium sulfate: 0.000022-0.000045 parts by weight; and calcium carbonate: 0.16-0.29 parts by weight.

[0017] Furthermore, the medicine-food composite comprises kudzu root extract, wolfberry extract and mulberry leaf extract in a mass ratio of 1:1:1.

[0018] Furthermore, the method for preparing the kudzu root extract is as follows: the kudzu root is pre-treated, extracted with ethanol, centrifuged, filtered, concentrated, and dried to obtain the extract;

[0019] The preparation method of the mulberry leaf extract is specifically as follows: the mulberry leaves are pre-treated, extracted with ethanol, centrifuged, filtered, concentrated, and dried to obtain the extract;

[0020] The method for preparing the wolfberry extract is specifically as follows: wolfberries are pre-treated, extracted with water, centrifuged, filtered, concentrated, and dried to obtain the wolfberry extract.

[0021] A method for preparing a milk powder composition for assisting in lowering blood sugar, wherein the milk powder is prepared by a wet method and / or a dry-wet mixing method.

[0022] Further, the steps of preparing milk powder by wet method include:

[0023] (1) preheating the skim milk or water to 45-55° C., and then mixing the resistant dextrin, milk-derived protein, inulin and water uniformly at a mixing temperature of 45-55° C. for 45 min to obtain a mixed solution;

[0024] (2) uniformly mixing the composite vitamins, microcapsules, composite minerals, DHA powder, bifidobacterium powder and the mixed solution, homogenizing, sterilizing, concentrating and spray drying to obtain a material;

[0025] (3) Screen the material and package it to obtain the finished product.

[0026] Further, the steps of preparing milk powder by dry-wet mixing include:

[0027] (a) weighing raw materials and setting aside;

[0028] (b) filtering and defatting the raw materials: filtering the raw milk with a 300-mesh filter to remove impurities in the raw milk; and then defatting the raw milk so that the mass ratio of the defatted cream to the skimmed milk is 1:9;

[0029] (c) mixing skim milk, the resistant dextrin, milk-derived protein, inulin and water uniformly at a mixing temperature of 45-55° C. for 45 min to obtain a mixed solution;

[0030] (d) homogenizing, sterilizing, concentrating, and spray-drying the mixed solution to obtain a material;

[0031] (e) uniformly mixing the composite vitamins, microcapsules, composite minerals, DHA powder, bifidobacterium powder and materials, sieving and packaging to obtain a finished product.

[0032] Furthermore, the water in the step is deionized water, preferably at a temperature of 45-55°C;

[0033] In the step, resistant dextrin and inulin are firstly mixed evenly at a mass ratio of 2:1, and then mixed with other ingredients in the raw materials;

[0034] The sterilization temperature is 85-95°C and the sterilization time is 10-25 seconds;

[0035] The vacuum concentration temperature in the operation step is 45-55°C, the volume is 23-27% of the volume of the mixed milk, and the solid mass fraction in the milk is controlled at 30-40%;

[0036] In the operation steps, the inlet air temperature of the spray drying is 165-185°C, and the exhaust air temperature is 80-95°C.

[0037] Furthermore, the homogenization in the wet operation step (2) and the dry-wet combined operation step (d) is two-stage homogenization, wherein the pressure of the first-stage homogenization is 15-20 MPa, the pressure of the second-stage homogenization is 1.5-2.5 MPa, and the homogenization temperature is 55-65°C.

[0038] It can be seen from the above technical solution that, compared with the prior art, the beneficial effects of the present invention are:

[0039] In the auxiliary blood sugar improvement milk powder of the present invention, it is determined that the best wall material in the microcapsule spray drying process is natural gum arabic, the mass volume ratio of the medicine and food homologous substance extract to tea polyphenols is 2:1, and the diameter of the microcapsule under this condition is 10-20μm. The α-glucosidase inhibition rate of the prepared microcapsules can still be maintained at 71.23%, and the inhibition rate of α-amylase is 69.54%. It has a good in vitro auxiliary blood sugar lowering effect. In terms of bitterness evaluation, the samples embedded in the microcapsules are significantly lower than the samples without embedding (P<0.05), among which the microcapsules prepared with gum arabic as the carrier have the lowest bitterness TD value of 16.21%.

[0040] The invention determines the milk powder ingredients according to the nutritional dietary needs of the middle-aged and elderly, adopts a dry-wet mixing production process, adds some complex vitamins and animal bifidobacteria and composite microcapsules of medicine and food homologous substances into skimmed milk, and then mixes, homogenizes, emulsifies, sterilizes, concentrates, and spray-dries to obtain a middle-aged and elderly milk powder with the functionality of assisting in improving blood sugar, which can effectively prolong the storage period, increase its stability, and improve the shelf life.

[0041] The present invention strictly controls the introduction of raw materials that are easy to cause drastic fluctuations in human blood sugar through raw material research and screening; the soluble dietary fiber added in addition can not only promote gastrointestinal motility and the growth of intestinal probiotics, but also reduce the total energy intake of the human body after eating the final product; all nutrients that can be strengthened in adult formula milk powder such as added nutritional agents such as composite minerals and composite vitamins can meet the nutritional strengthening needs of diabetics to the greatest extent; the added oligosaccharide animal bifidobacterium can work synergistically to jointly promote intestinal health, regulate intestinal flora, improve digestive function, and improve body immunity. At the same time, tea polyphenols and medicine-food homologous complexes have a synergistic effect under the above ratio, which can reduce blood sugar and blood lipids. The milk powder provided by the present invention is suitable for people who need blood sugar control to eat, and has a stable blood sugar effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the provided drawings without paying creative work.

[0043] Figure 1 The results of the determination of embedding efficiency of microcapsules with different wall materials for solid tea beverages in Example 2;

[0044] Figure 2 The results of the determination of the inhibition rate of α-glucosidase by the microcapsule solid milk powder in Example 3;

[0045] Figure 3 The results are shown in Table 3, showing the inhibition rate of α-amylase by the microcapsule solid milk powder in Example 3. DETAILED DESCRIPTION

[0046] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments 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.

[0047] Example 1

[0048] This example is an example of the preparation of three extracts in the medicine-food homologous complex, and the specific steps are as follows:

[0049] The method for preparing the kudzu root extract is specifically as follows:

[0050] The kudzu root is extracted with ethanol. The weight ratio of kudzu root to ethanol is preferably 1:4. The extraction temperature is preferably 60°C and the time is 30 minutes; after extraction, it is filtered through a 0.22 μm membrane, centrifuged, concentrated, and dried. After reduced pressure concentration, freeze drying is performed, and the concentration temperature is 50-55°C to obtain the kudzu root extract; the present invention does not limit the specific methods of centrifugation, concentration, and drying, which are well known to those skilled in the art.

[0051] The preparation method of the mulberry leaf extract is specifically as follows:

[0052] The mulberry leaves are pre-treated and extracted with ethanol, and then centrifuged, filtered, concentrated and dried to obtain the extract. Preferably, the weight ratio of mulberry leaves to ethanol is 1:6; the extraction temperature is preferably 60°C, the time is 30 minutes, and the mulberry leaf extract is obtained after filtering through a 0.22 μm membrane, centrifuged, concentrated and dried.

[0053] The preparation method of the wolfberry extract is specifically as follows:

[0054] The wolfberry extract is obtained by pre-treatment, extraction with water, centrifugation, filtration, concentration and drying. Preferably, the weight ratio of wolfberry to water is 1:9; the extraction temperature is preferably 50°C and the time is 30 minutes; the wolfberry extract is obtained after filtration through a 0.22 μm membrane, centrifugation, concentration and drying.

[0055] Example 2

[0056] This example is an embodiment of microcapsule preparation, and the specific steps are:

[0057] The tea polyphenols and the edible and medicinal extracts were embedded using vacuum freeze drying technology. According to the optimal ratio of edible and medicinal compound to tea polyphenols, 2g of edible and medicinal compound and 1g of tea polyphenols were used as the core material, and 6g of gum arabic, 3g of gum arabic and 3g of β-cyclodextrin, and 6g of β-cyclodextrin were used as the wall materials, which were recorded as formula A, formula B, and formula C.

[0058] Formula A, Formula B and Formula C were added to 60 mL of deionized water respectively, stirred at 35°C for 30 min, pre-frozen in a -80°C refrigerator for 12 h, vacuum freeze-dried at -50°C for 12 h, taken out and crushed into a sealed bag to obtain microcapsule solid powder. The embedding rates of the three microcapsule solids of Formula A, Formula B and Formula C were measured, and the best wall material was determined according to the embedding rate.

[0059] The results of embedding rate determination of three formulas are as follows Figure 1 As shown, when formula A is used to prepare microcapsule solids, the total flavonoid embedding rate is 93.43±0.12%, the tea polyphenol embedding rate is 91.79±0.05%, and the total sugar embedding rate is 92.57±0.09%. When formula B is used to prepare microcapsule solid tea beverages, the total flavonoid embedding rate is 86.61±0.17%, the tea polyphenol embedding rate is 89.46±0.18%; the total sugar embedding rate is 81.65±0.14%. When formula C is used to prepare microcapsule solid tea beverages, the total flavonoid embedding rate is 92.52±0.01%, the tea polyphenol embedding rate is 88.32±0.10%; the total sugar embedding rate is 90.35±0.11%. The embedding rate is ranked as follows: formula A>formula C>formula B. The embedding effect of formula A for flavonoids, polysaccharides and tea polyphenols is better than that of formula B and formula C, so gum arabic is selected as the best wall material.

[0060] Example 3

[0061] At present, the blood sugar lowering effect of products is mainly measured by measuring the inhibition rate of key enzymes in the products, which is mainly in vitro testing. The in vitro testing model is simple, fast, accurate, and highly repeatable. In the early stage of research and process screening, in vitro testing is often used.

[0062] This example is an example of the hypoglycemic effect of microcapsule milk powder in vitro, and the specific steps are:

[0063] (1) Determination of α-glucosidase inhibition rate:

[0064] Take 50μL of 1U / mL α-glucosidase, 280μL of 0.1mol / L phosphate buffer (pH6.8), and 50μL of sample solutions with different concentration gradients, place in a 37℃ water bath for 10min, then add 50μL of 16mmol / LPNPG, react at 37℃ for 10min, and finally add 200μL of 0.2mol / LNa2CO3 stop solution, and measure the absorbance at 405nm, which is recorded as the sample experimental group. Use deionized water instead of the sample as the blank control group, and use deionized water instead of α-glucosidase solution as the sample control. The other steps are the same as above, and the sample blank and sample control are measured. All experiments are repeated three times. Calculate the α-glucosidase inhibition rate of samples of different concentrations according to the formula.

[0065] The formula is as follows: α-glucosidase inhibition rate % = (1-A 样品实验 -A 样品对照 / A 样品空白 )×100%

[0066] Wherein: A sample experiment, the absorbance of sample solution, PNPG and α-glucosidase reaction solution; A sample control, the absorbance of α-glucosidase replaced by phosphate buffer; A sample blank, the absorbance of sample solution replaced by phosphate buffer.

[0067] (2) Determination of α-amylase inhibition rate:

[0068] The α-amylase inhibition rate of the sample was determined by the DNS method. 200 μL of sample solutions with different concentration gradients and 100 μL of 0.5U / mL α-amylase solution were mixed, reacted at 37°C for 20 minutes, 200 μL of 2.0% soluble starch was added, mixed, reacted at 37°C for 10 minutes, 300 μL of DNS reagent was added, reacted in a boiling water bath for 5 minutes, 5 mL of distilled water was added to dilute, cooled, and the absorbance was measured at 540 nm, which was recorded as the sample experimental group. Deionized water was used instead of the sample as the blank control group, and deionized water was used instead of α-amylase solution as the sample control. The other steps were the same as above, and the sample blank and sample control were measured. The α-amylase inhibition rate of samples of different concentrations was calculated according to the formula.

[0069] The formula is as follows: α-amylase inhibition rate % = (1-A 样品实验 -A 样品对照 / A 样品空白 )×100

[0070] Wherein: A sample experiment, the absorbance of sample solution, 2.0% soluble starch and α-amylase reaction solution; A sample control, the absorbance of α-amylase replaced by phosphate buffer; A sample blank, the absorbance of sample solution replaced by phosphate buffer.

[0071] The results obtained from the above tests are as follows Figure 2 , 3 As shown, the inhibitory effect of microcapsule solid milk powder on α-glucosidase and α-amylase increases with the increase of concentration, until it is close to 100%, indicating that the microcapsule solid milk powder has a good in vitro auxiliary blood sugar lowering effect. After processing, the in vitro blood sugar lowering activity and synergy of the compound ingredients have almost no decrease, and it still has a good auxiliary blood sugar lowering effect.

[0072] Example 4

[0073] This example is a preparation example of auxiliary hypoglycemic milk powder

[0074] Bifidobacterium animalis powder was commercially available from Bifidobacterium animalis subspecies NH019, Shanxi Lisheng Biotechnology Co., Ltd., product number 2024012701;

[0075] WPC35 whey protein powder is commercially available WPC concentrated whey protein, Qingdao Hivison Biotechnology Co., Ltd., product number 160297140;

[0076] D90 demineralized whey powder is commercially available demineralized whey powder D90, Daveline International Trading (Shanghai) Co., Ltd., product number 10BLKZ5;

[0077] Inulin is commercially available inulin (Jerusalem artichoke extract), Qingdao Hivison Biotechnology Co., Ltd., product number 164418044;

[0078] Specifically:

[0079] A blood sugar lowering auxiliary milk powder, which is made of the following raw materials in parts by weight: 200 parts of raw cow's milk, 10 parts of skim milk powder, 14 parts of desalted whey powder, 3 parts of whey protein powder, 10 parts of dietary fiber, 0.09 parts of multivitamins, 0.03 parts of multiminerals, 0.04 parts of DHA, 1.5 parts of isomaltooligosaccharide, 0.02 parts of taurine, 0.008 parts by weight of animal bifidobacterium powder, and 0.2 parts of microcapsule preparation;

[0080] According to the milk powder of the present invention, the raw materials for preparing the milk powder also include the following vitamins: vitamin A: 0.0005 weight part, vitamin D: 0.00008 weight part, vitamin C: 0.16 weight part, vitamin E: 0.015 weight part, vitamin B6: 0.0016 weight part, folic acid: 0.0003 weight part.

[0081] According to the milk powder of the present invention, the raw materials for preparing the milk powder also include the following trace element supplements: calcium carbonate: 0.16 parts by weight, ferrous sulfate: 0.013 parts by weight, zinc sulfate: 0.005 parts by weight, and magnesium sulfate: 0.000022 parts by weight.

[0082] 1. The wet method is used to prepare the milk powder: the steps of preparing the milk powder by the wet method include:

[0083] (1) Weigh the raw materials and set aside;

[0084] (2) Filtering and defatting the raw materials: filtering the raw milk with a 300-mesh filter to remove impurities in the raw milk; then defatting the raw milk by high-speed centrifugal defatting (centrifugation at 4000 r / min for 15 min) to make the mass ratio of the defatted cream to the skimmed milk 1:9;

[0085] (3) preheating skim milk to 45-55° C., and then uniformly mixing the resistant dextrin, milk-derived protein, inulin (derived from Jerusalem artichoke, chicory root), isomaltooligosaccharide and water at a mixing temperature of 45-55° C. for 45 min to obtain a mixed solution;

[0086] (4) uniformly mixing the complex vitamins, microcapsule preparation, complex minerals, DHA powder, animal Bifidobacterium powder and the mixed solution, homogenizing, sterilizing, concentrating, and spray drying to obtain a material;

[0087] (5) Screening the material and packaging.

[0088] The homogenization in the wet operation step (4) is a two-stage homogenization, wherein the pressure of the first-stage homogenization is 20 MPa, the pressure of the second-stage homogenization is 2.5 MPa, and the homogenization temperature is 65°C.

[0089] The sterilization temperature in the operation step (4) is 90° C. and the sterilization time is 45 seconds.

[0090] The inlet air temperature of the spray drying in the wet operation step (4) is 185°C and the exhaust air temperature is 95°C.

[0091] 2. Prepare the milk powder by combining the wet and dry methods. Steps for preparing the milk powder by combining the wet and dry methods:

[0092] (1) Weigh the raw materials and set aside;

[0093] (2) filtering and defatting the raw materials: filtering the raw milk with a 300-mesh filter to remove impurities in the raw milk; then defatting the raw milk under the following conditions: high-speed centrifugal defatting (centrifugation at 4000 r / min for 15 min) so that the mass ratio of the defatted cream to the skimmed milk is 1:9;

[0094] (3) uniformly mixing skim milk, resistant dextrin, milk-derived protein, isomaltooligosaccharide, inulin and water at a mixing temperature of 50° C. to obtain a mixed solution;

[0095] (4) homogenizing, sterilizing, and spray drying the mixed solution to prepare a material;

[0096] (5) The materials, the complex vitamins, the complex minerals, the DHA powder, the animal bifidobacterium powder and the microcapsule preparation are uniformly mixed, sieved and packaged.

[0097] In the step, the resistant dextrin and inulin are firstly mixed evenly in a mass ratio of 2:1, and then mixed with other ingredients in the raw materials.

[0098] The homogenization in the dry-wet method operation step (4) is a two-stage homogenization, wherein the pressure of the first-stage homogenization is 20 MPa, the pressure of the second-stage homogenization is 2.5 MPa, and the homogenization temperature is 65°C.

[0099] The sterilization temperature in the operation step (4) is 90° C. and the sterilization time is 45 seconds.

[0100] In the dry-wet method operation step (4), the inlet air temperature of the spray drying is 185°C, and the exhaust air temperature is 95°C.

[0101] A middle-aged and elderly milk powder with the effect of improving blood sugar by synergizing medicinal and edible substances with tea polyphenols, characterized in that it is made of the following raw materials in parts by weight: raw cow's milk: 400 parts by weight, skim milk powder: 15 parts by weight, desalted whey powder: 38 parts by weight, whey protein powder: 10 parts by weight, dietary fiber: 16 parts by weight, complex vitamins: 0.27 parts by weight, complex minerals: 0.09 parts by weight, DHA: 1.36 parts by weight, isomaltooligosaccharide: 3 parts by weight, taurine: 0.06 parts by weight, animal bifidobacterium powder: 0.024 parts by weight, and microcapsule preparation: 0.8 parts by weight.

[0102] According to the milk powder of the present invention, the raw materials for preparing the milk powder also include the following vitamins: vitamin A: 0.001 weight part, vitamin D: 0.00013 weight part, vitamin C: 0.30 weight part, vitamin E: 0.025 weight part, vitamin B6: 0.003 weight part, folic acid: 0.001 weight part.

[0103] According to the milk powder of the present invention, the raw materials for preparing the milk powder also include the following trace element supplements: calcium carbonate: 0.29 parts by weight, ferrous sulfate: 0.022 parts by weight, zinc sulfate: 0.01 parts by weight, and magnesium sulfate: 0.000045 parts by weight.

[0104] 3. The wet method for preparing the milk powder comprises:

[0105] (1) Weigh the raw materials and set aside;

[0106] (2) filtering and defatting the raw materials: filtering the raw milk with a 300-mesh filter to remove impurities in the raw milk; then defatting the raw milk under the following conditions: high-speed centrifugal defatting (centrifugation at 4000 r / min for 15 min), so that the mass ratio of the defatted cream to the skimmed milk is 1:9;

[0107] (3) preheating skim milk to 45-55° C., and then uniformly mixing the resistant dextrin, milk-derived protein, inulin, isomaltooligosaccharide and water at a mixing temperature of 45-55° C. for 45 min to obtain a mixed solution;

[0108] (4) uniformly mixing the complex vitamins, microcapsule preparation, complex minerals, DHA powder, animal Bifidobacterium powder and the mixed solution, homogenizing, sterilizing, concentrating, and spray drying to obtain a material;

[0109] (5) Screening the material and packaging.

[0110] The homogenization in the wet operation step (4) is a two-stage homogenization, wherein the pressure of the first-stage homogenization is 20 MPa, the pressure of the second-stage homogenization is 2.5 MPa, and the homogenization temperature is 65°C.

[0111] The sterilization temperature in the operation step (4) is 90° C. and the sterilization time is 45 seconds.

[0112] The inlet air temperature of the spray drying in the wet operation step (4) is 185°C and the exhaust air temperature is 95°C.

[0113] 4. Prepare the milk powder by combining the wet and dry methods. Steps for preparing the milk powder by combining the wet and dry methods:

[0114] (1) Weigh the raw materials and set aside;

[0115] (2) filtering and defatting the raw materials: filtering the raw milk with a 300-mesh filter to remove impurities in the raw milk; then defatting the raw milk under the following conditions: high-speed centrifugal defatting (centrifugation at 4000 r / min for 15 min), so that the mass ratio of the defatted cream to the skimmed milk is 1:9;

[0116] (3) uniformly mixing skim milk, resistant dextrin, milk-derived protein, isomaltooligosaccharide, inulin and water at a mixing temperature of 50° C. to obtain a mixed solution;

[0117] (4) homogenizing, sterilizing, and spray drying the mixed solution to prepare a material;

[0118] (5) The materials, the complex vitamins, the complex minerals, the DHA powder, the bifidobacterium powder and the microcapsules are uniformly mixed, sieved and packaged.

[0119] In the step, the resistant dextrin and inulin are firstly mixed evenly in a mass ratio of 2:1, and then mixed with other ingredients in the raw materials.

[0120] The homogenization in the dry-wet method operation step (4) is a two-stage homogenization, wherein the pressure of the first-stage homogenization is 20 MPa, the pressure of the second-stage homogenization is 2.5 MPa, and the homogenization temperature is 65°C.

[0121] The sterilization temperature in the operation step (4) is 90° C. and the sterilization time is 45 seconds.

[0122] In the dry-wet method operation step (4), the inlet air temperature of the spray drying is 185°C, and the exhaust air temperature is 95°C.

[0123] Example 5

[0124] This embodiment is a sensory test embodiment of the present application, specifically:

[0125] The auxiliary hypoglycemic milk powder of Example 4 was subjected to an accelerated shelf life experiment. The milk powder was packaged in an aluminum foil bag filled with nitrogen, and the accelerated conditions were 40°C, 75% relative humidity, and 8 weeks of acceleration. Samples were taken at weeks 0, 2, 4, 6, and 8 for an accelerated shelf life experiment. The detection indicators mainly include the reconstitution and flavor of the milk powder during the accelerated period, as well as the color and overall acceptability. The evaluation method for the reconstitution and flavor of the milk powder is as follows: At different accelerated time points, 20 sensory evaluation personnel were asked to evaluate the reconstitution and flavor of the above samples, and the evaluation method was a blind sample (4 groups of samples were randomly marked as a, b, c, and d). The specific evaluation criteria are shown in Table 1.

[0126] Table 1 Sensory evaluation standard table of milk powder

[0127]

[0128]

[0129] Table 2 is the sensory evaluation table of the milk powder accelerated test results

[0130]

[0131] From the accelerated results in Table 2, it can be seen that the milk powder of Example 4 has a stable shelf life. During the 8-week accelerated test at 40°C, the milk powder has no significant changes in its reconstitution, color, flavor and overall acceptability during the entire accelerated period, and is still at the level of "good" or above. This shows that the milk powder of Example 4 has strong stability.

[0132] Directions:

[0133] Method for using the tea polyphenols prepared in the present invention in combination with the medicinal and edible compound to assist in lowering blood sugar in the middle-aged and elderly formula milk powder:

[0134] Packaging: 900g / can;

[0135] Shelf life: half a year;

[0136] Instructions for use: 2 cups a day, take 6 spoons (about 56g) and add 250ml of 50℃ warm water. You can drink small amounts multiple times, 3 to 4 cups. The concentration can be increased to 2 times. You can add sugar or ice cubes at your own will, stir well and drink.

[0137] According to the tea polyphenols produced in Example 4, the middle-aged and elderly milk powder with the auxiliary hypoglycemic effect of the medicinal and edible compound is taken and dissolved in 250ml warm water, that is, a milk powder solution of about 0.22g / ml is prepared. The shelf life at 4°C is about 350 days, and the shelf life at 20°C is 175 days. Its α-glucosidase inhibition rate can still be maintained at 71.23%, and the α-amylase inhibition rate can still be maintained at 69.54%. It can effectively reduce the formation of glucose in the small intestine and has an effective effect of regulating blood sugar balance in the body. In terms of bitterness evaluation, the samples embedded in the microcapsules are significantly lower than the samples without embedding (P<0.05), among which the microcapsules prepared with natural gum arabic as the carrier and the heat-resistant protective agent have the lowest bitterness TD value of 16.21%. It meets the requirements of the national standard GB 19644-2010 "National Food Safety Standard Milk Powder" and can meet the needs of daily storage.

[0138] The above experiments show that the raw materials in the functional milk powder provided by the present invention work synergistically to exert their respective effects, can adjust nutritional balance, enhance human immunity, improve intestinal microcirculation, alleviate complications of diabetic patients, and have a good auxiliary effect on lowering blood sugar.

[0139] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A milk powder composition for assisting in lowering blood sugar, characterized in that: The raw materials include the following components by weight: 200-400 parts of raw cow's milk, 10-15 parts of skim milk powder, 14-38 parts of desalted whey powder, 3-10 parts of whey protein powder, 10-16 parts of dietary fiber, 0.09-0.27 parts of complex vitamins, 0.03-0.09 parts of complex minerals, 0.04-1.36 parts of DHA, 1.5-3 parts of isomaltooligosaccharide, 0.02-0.06 parts of taurine, 0.008-0.024 parts of animal bifidobacterium powder, and 0.2-0.8 parts of microcapsule preparation.

2. The milk powder composition according to claim 1, characterized in that: The dry matter content of the raw milk is not less than 11.5%; The whey protein powder is WPC35 whey protein powder; The desalted whey powder is D90 desalted whey powder; The core material of the microcapsule preparation is a medicine-food homologous compound and tea polyphenols, the wall material is gum arabic, and the mass ratio of the medicine-food homologous compound: tea polyphenols: gum arabic is 2:1:6; The dietary fiber includes inulin and resistant dextrin in a mass ratio of 1:2; Every 100 parts by weight of the multivitamin contains: Vitamin A: 0.0005-0.001 parts by weight; Vitamin D: 0.00008-0.00013 parts by weight; Vitamin E: 0.015-0.025 parts by weight; Vitamin C: 0.16-0.30 parts by weight; Vitamin B6: 0.0016-0.003 parts by weight; Folic acid: 0.0003-0.001 parts by weight; Every 100 parts by weight of the composite minerals include: ferrous sulfate: 0.013-0.022 parts by weight; zinc sulfate: 0.005-0.01 parts by weight; magnesium sulfate: 0.000022-0.000045 parts by weight; and calcium carbonate: 0.16-0.29 parts by weight.

3. The milk powder composition according to claim 1, characterized in that: The medicine-food homologous complex comprises kudzu root extract, wolfberry extract and mulberry leaf extract, with a mass ratio of 1:1:

1.

4. The milk powder composition according to claim 3, characterized in that: The method for preparing the kudzu root extract is as follows: the kudzu root is pre-treated, extracted with ethanol, centrifuged, filtered, concentrated, and dried to obtain the kudzu root extract; The preparation method of the mulberry leaf extract is specifically as follows: the mulberry leaves are pre-treated, extracted with ethanol, centrifuged, filtered, concentrated, and dried to obtain the extract; The method for preparing the wolfberry extract is specifically as follows: wolfberries are pre-treated, extracted with water, centrifuged, filtered, concentrated, and dried to obtain the wolfberry extract.

5. The method for preparing the milk powder composition according to any one of claims 1 to 4, characterized in that: The milk powder is prepared by a wet method and / or a dry-wet mixing method.

6. The method for preparing the milk powder composition according to claim 5, characterized in that: The steps of preparing milk powder by wet method include: (1) preheating the skim milk or water to 45-55° C., and then mixing the resistant dextrin, milk-derived protein, inulin and water uniformly at a mixing temperature of 45-55° C. for 45 min to obtain a mixed solution; (2) uniformly mixing the composite vitamins, microcapsules, composite minerals, DHA powder, bifidobacterium powder and the mixed solution, homogenizing, sterilizing, concentrating and spray drying to obtain a material; (3) Screen the material and package it to obtain the finished product.

7. The method for preparing the milk powder composition according to claim 5, characterized in that: The steps of preparing milk powder by dry-wet mixing include: (a) weighing raw materials and setting aside; (b) filtering and defatting the raw materials: filtering the raw milk with a 300-mesh filter to remove impurities in the raw milk; and then defatting the raw milk so that the mass ratio of the defatted cream to the skimmed milk is 1:9; (c) mixing skim milk, the resistant dextrin, milk-derived protein, inulin and water uniformly at a mixing temperature of 45-55° C. for 45 min to obtain a mixed solution; (d) homogenizing, sterilizing, concentrating, and spray-drying the mixed solution to obtain a material; (e) uniformly mixing the composite vitamins, microcapsules, composite minerals, DHA powder, bifidobacterium powder and materials, sieving and packaging to obtain a finished product.

8. The method for preparing the milk powder composition according to any one of claims 6 or 7, characterized in that: The water in the step is deionized water, preferably at a temperature of 45-55°C; In the step, resistant dextrin and inulin are firstly mixed evenly at a mass ratio of 2:1, and then mixed with other ingredients in the raw materials; The sterilization temperature is 85-95°C and the sterilization time is 10-25 seconds; The vacuum concentration temperature in the operation step is 45-55°C, the volume is 23-27% of the volume of the mixed milk, and the solid mass fraction in the milk is controlled at 30-40%; In the operation steps, the inlet air temperature of the spray drying is 165-185°C, and the exhaust air temperature is 80-95°C.

9. The method for preparing the milk powder composition according to any one of claims 6 or 7, characterized in that: The homogenization in the wet process step (2) and the wet-dry process combined process step (d) is two-stage homogenization, wherein the pressure of the first-stage homogenization is 15-20 MPa, the pressure of the second-stage homogenization is 1.5-2.5 MPa, and the homogenization temperature is 55-65°C.

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