Mineral substance buffer salt stabilizing system and application thereof

Abstract

The invention relates to a mineral buffer salt stabilizing system and application thereof, and belongs to the technical field of formula milk powder processing. In order to further improve the stability of protein in milk powder and improve the reconstituability of the milk powder under the existing mature preparation process condition of formula milk powder, the invention provides a mineral buffer salt stabilizing system. The compound fertilizer comprises the following components in parts by weight: 5.0 to 50 parts of sodium citrate, 5.0 to 55 parts of potassium chloride, 0.10 to 40 parts of calcium hydrogen phosphate, 0.10 to 30 parts of magnesium sulfate, 0.1 to 25 parts of ferrous gluconate, 0.1 to 25 parts of zinc gluconate and 0.1 to 25 parts of copper gluconate. The components of the mineral buffer salt stabilizing system are healthier and safer, and mineral ions and protein micelles in a subsequent hot processing solution are kept relatively stable by adjusting the ion composition and pH range of the solution, so that the protein denaturation degree is reduced, nutrient substances are reserved to the greatest extent, and the brewing characteristic is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of formula milk powder processing, and in particular relates to a mineral buffer salt stabilization system and application thereof. Background Art

[0002] Formula milk powder's raw materials contain large amounts of nutrients such as protein and lactose. During the wet-dry composite production process, these nutrients are easily destroyed to varying degrees during heating steps such as mixing, sterilization, concentration, spraying, and drying. Protein denaturation is an inevitable phenomenon in formula milk powder production. High temperatures disrupt the specific spatial conformation of proteins, leading to changes in their physical and chemical properties and loss of biological activity, reducing the nutritional value of the milk powder. Denatured proteins directly affect the solubility of milk powder, making it prone to clumping, difficulty dissolving, or the generation of large bubbles during dissolution. This not only affects the reconstitution effect of the milk powder, but also impairs drinking and digestion. However, not all protein denaturation leads to a significant reduction in nutritional value. By optimizing the production process, selecting appropriate raw materials, and adding heat stabilizers, the degree of protein denaturation can be effectively controlled, thereby maintaining the nutritional value of formula milk powder.

[0003] Improvements in production processes and equipment can reduce the degree of protein denaturation during processing. For example, the use of novel processing technologies such as low-temperature drying or ultra-high pressure sterilization can reduce the risk of protein denaturation to a certain extent. However, these new technologies and equipment often require significant R&D investment, and the equipment itself is relatively expensive. Therefore, further minimizing nutrient loss due to heat, within the context of existing, relatively mature processes, is a key research and development focus in this area.

[0004] The mineral buffer salt stabilization system is primarily composed of a series of mineral salts, which can regulate the pH value of the buffer system within a certain range, thereby maintaining the stability of nutrients such as proteins. However, the types of proteins in formula milk are diverse, and different proteins have different sensitivities to environmental factors such as pH and ionic strength. For example, high ionic strength may cause protein aggregation or precipitation, while low ionic strength may affect the charge distribution and interactions of proteins. Therefore, selecting appropriate mineral buffer salts and determining their ratios to meet the stability requirements of all proteins is a complex task.

[0005] In summary, how to utilize the mineral buffer salt stabilization system to improve the stability of protein in formula milk powder and improve the solubility of milk powder under existing process conditions remains an urgent problem to be solved in this field. Summary of the Invention

[0006] In order to further improve the stability of protein in milk powder and improve the dissolution properties of milk powder under the existing mature preparation process conditions of formula milk powder, the present invention provides a mineral buffer salt stabilization system and its application.

[0007] The technical solution of the present invention:

[0008] A mineral buffer salt stabilization system comprises the following components in parts by weight: 5.0-50 parts of sodium citrate, 5.0-55 parts of potassium chloride, 0.10-40 parts of calcium hydrogen phosphate, 0.10-30 parts of magnesium sulfate, 0.10-25 parts of ferrous gluconate, 0.10-25 parts of zinc gluconate, and 0.10-25 parts of copper gluconate.

[0009] Furthermore, the mineral buffer salt stabilization system includes the following components by weight: 10-45 parts of sodium citrate, 10-50 parts of potassium chloride, 4.0-35 parts of calcium hydrogen phosphate, 1.0-25 parts of magnesium sulfate, 1.0-20 parts of ferrous gluconate, 0.50-20 parts of zinc gluconate and 0.15-20 parts of copper gluconate.

[0010] Furthermore, the mineral buffer salt stabilization system includes the following components by weight: 15-40 parts of sodium citrate, 15-45 parts of potassium chloride, 8.0-30 parts of calcium hydrogen phosphate, 2.0-20 parts of magnesium sulfate, 1.5-15 parts of ferrous gluconate, 1.0-15 parts of zinc gluconate and 0.20-15 parts of copper gluconate.

[0011] Furthermore, the mineral buffer salt stabilization system includes the following components by weight: 20-35 parts of sodium citrate, 20-40 parts of potassium chloride, 12-25 parts of calcium hydrogen phosphate, 3.0-15 parts of magnesium sulfate, 2.0-10 parts of ferrous gluconate, 1.5-10 parts of zinc gluconate and 0.25-10 parts of copper gluconate.

[0012] Application of a mineral buffer salt stabilization system in the preparation of formula milk powder.

[0013] Furthermore, the formula milk powder is infant formula milk powder, children's milk powder and adult milk powder.

[0014] Furthermore, according to the mass ratio of the mineral buffer salt stabilization system to water being 1:8-10, after the mineral buffer salt stabilization system is diluted with 35-50° C. water, the pH value of the resulting solution is 6.8-7.5.

[0015] Beneficial effects of the present invention:

[0016] The present invention uses the production of furosine, a precursor product of the Maillard reaction between protein and lactose upon heating, as an indicator of the degree of the Maillard reaction, and optimizes the design of the mineral buffer salt stabilization system in the formula milk powder in combination with the degree of protein denaturation. The mineral buffer salt stabilization system of the present invention is healthier and safer in composition, and can regulate the ion composition and pH range of the system during the dry-wet composite process for preparing formula milk powder, thereby maintaining relative stability of the mineral ions and protein micelle phase in the subsequent heat processing solution. This plays a role in changing the protein denaturation conditions, reducing the degree of protein denaturation, and maximizing nutrient retention.

[0017] The components of the mineral buffer salt stabilization system provided by the present invention play a synergistic role in the preparation process of formula milk powder, can reduce the Maillard reaction occurring in the production process of formula milk powder, reduce the production of the Maillard reaction product furosine, and improve the dispensing effect when the formula milk powder is prepared, reduce the formation of white spots, and can effectively reduce the foaming of milk and the occurrence of wall sticking.

[0018] The mineral buffer salt stabilization system provided by the present invention has strong adaptability and can be applied to the processing of products such as infant formula milk powder, children's milk powder and adult milk powder, while ensuring compliance with national food safety standards. DETAILED DESCRIPTION

[0019] The technical solution of the present invention is further described below with reference to the embodiments, but is not limited thereto. Any modification or equivalent replacement of the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention shall be included in the scope of protection of the present invention. The process equipment or devices not specifically noted in the following examples are all conventional equipment or devices in the art. Unless otherwise specified, the raw materials used in the examples of the present invention can be obtained commercially; unless otherwise specified, the technical means used in the examples of the present invention are all conventional means well known to those skilled in the art.

[0020] Example 1

[0021] This embodiment provides a mineral buffer salt stabilization system.

[0022] The mineral buffer salt stabilization system of this embodiment includes the following components by weight: 27.7 parts of sodium citrate, 36.9 parts of potassium chloride, 18.4 parts of calcium hydrogen phosphate, 9.2 parts of magnesium sulfate, 4.0 parts of ferrous gluconate, 3.4 parts of zinc gluconate and 0.3 parts of copper gluconate.

[0023] Example 2

[0024] This embodiment provides a mineral buffer salt stabilization system.

[0025] The mineral buffer salt stabilization system of this embodiment includes the following components by weight: 31.5 parts of sodium citrate, 31.4 parts of potassium chloride, 21.0 parts of calcium hydrogen phosphate, 5.2 parts of magnesium sulfate, 6.8 parts of ferrous gluconate, 3.8 parts of zinc gluconate and 0.3 parts of copper gluconate.

[0026] Example 3

[0027] This embodiment provides a mineral buffer salt stabilization system.

[0028] The mineral buffer salt stabilization system of this embodiment includes the following components by weight: 31.7 parts of sodium citrate, 26.4 parts of potassium chloride, 21.1 parts of calcium hydrogen phosphate, 10.5 parts of magnesium sulfate, 7.4 parts of ferrous gluconate, 2.7 parts of zinc gluconate and 0.3 parts of copper gluconate.

[0029] Comparative Example 1

[0030] This comparative example provides a mineral buffer salt system.

[0031] The mineral buffer salt system of this comparative example comprises the following components by weight: 27.7 parts of sodium chloride, 36.9 parts of potassium chloride, 18.4 parts of calcium chloride, 9.2 parts of magnesium sulfate, 4.0 parts of ferrous gluconate, 3.4 parts of zinc gluconate and 0.3 part of copper gluconate.

[0032] Comparative Example 2

[0033] This comparative example provides a mineral buffer salt system.

[0034] The mineral buffer salt system of this comparative example comprises the following components by weight: 27.7 parts of sodium citrate, 36.9 parts of potassium gluconate, 18.4 parts of tricalcium phosphate, 9.2 parts of magnesium chloride, 4.0 parts of ferrous sulfate, 3.4 parts of zinc sulfate and 0.3 part of copper sulfate.

[0035] Test Example 1

[0036] In this experiment, the mineral buffer salt systems provided in Example 1 and Comparative Examples 1-2 were used to prepare formula milk powder.

[0037] This experimental formula milk powder includes the following components by weight:

[0038] 19.3 parts of raw milk (calculated as 12% dry matter), 41.5 parts of desalted whey powder, 19.5 parts of edible vegetable blending oil, 9.8 parts of lactose, 3.4 parts of galacto-oligosaccharides, 2.9 parts of fructo-oligosaccharides, 1.5 parts of whey protein powder, 0.3 part of calcium carbonate, 0.5 part of multivitamins as a nutritional enhancer, and 1.3 parts of multiminerals as a nutritional enhancer.

[0039] The nutritional enhancer multivitamin includes the following components in percentage by mass: vitamin A 1.3%, vitamin D 1.5%, vitamin E 6.2%, vitamin K 10.3%, vitamin B1 0.2%, vitamin B2 0.5%, vitamin B6 2.5%, vitamin B12 0.03%, vitamin C 30.6%, pantothenic acid 0.7%, folic acid 0.07%, niacinamide 1.0%, biotin 0.4%, inositol 10.8%, taurine 9.6%, L-carnitine 1.9%, choline chloride 28.8% and other auxiliary materials 3.6%.

[0040] The nutritional enhancer composite mineral comprises the following components in percentage by weight: 88.5% of the mineral buffer salt system provided in Example 1, Comparative Example 1 or Comparative Example 2, 2.0% of potassium iodide, 0.8% of sodium selenite, 0.4% of manganese sulfate, 8.2% of sodium chloride and 0.1% of other auxiliary materials.

[0041] The preparation method of this experimental formula milk powder is as follows:

[0042] Step 1:

[0043] ① The acceptance and storage of raw materials and auxiliary materials shall be carried out in accordance with the relevant regulations of the laboratory and the "Product Protection, Labeling, Transportation and Warehouse Management Measures".

[0044] ② Dissolving powder: Check the sensory quality of the raw materials used, pour them into the ingredient powder bin according to the quantity required by the formula, and add desalted whey powder and whey protein powder into the vacuum mixer from the powder bin.

[0045] ③ Lactose, oligofructose, galacto-oligosaccharide and other materials are dissolved in the shear tank. After the materials in the shear tank are fully dissolved, they enter the vacuum mixing tank for batching.

[0046] ④ The multivitamin, multimineral and mineral salt stabilization system is dissolved in the mixing tank. According to the process requirements, appropriate water is added to the mixing tank at a ratio of powder to water of not less than 1:8. Pour it into the tank at a temperature of 35℃~50℃. After the nutrients are dissolved, enter the vacuum mixer adding program.

[0047] ⑤ Oil addition: The composite plant blending oil is heated and melted and then pumped into the oil storage tank. The mixing temperature is 40℃~50℃. After being measured by the oil meter, it enters the vacuum mixing cycle.

[0048] Step 2. Homogenize:

[0049] Homogenization is carried out under conditions of 18MPa to 20MPa to ensure product uniformity and improve product digestibility.

[0050] Step 3. Vacuum concentration:

[0051] The homogenized material enters a vacuum evaporator for decompression and concentration, removing most of the water in the milk (about 60%) to improve product quality and reduce production costs. It is then sterilized in a concentration device at a temperature of 95°C to 99°C, resulting in a concentrated milk density of approximately 1.1 kg / L.

[0052] Step 4. Spray drying:

[0053] The concentrated milk is pumped through a high-pressure pump, passing through a preheater and into a drying tower where it undergoes heat exchange with hot air and is dried into powder. The high-pressure pump pressure is controlled at 350 bar. To ensure stability during the production process, the inlet air temperature is controlled between 180°C and 190°C, and the exhaust air temperature is controlled between 80°C and 90°C.

[0054] Step 5. Fluidized bed cooling:

[0055] The product is usually cooled to about 25°C in a three-stage fluidized bed to obtain a formula milk powder sample that can be used for testing indicators.

[0056] Test Example 2

[0057] In this experiment, the mineral buffer salt stabilization system provided in Example 2 was used to prepare formula milk powder.

[0058] This experimental formula milk powder includes the following components by weight:

[0059] 25.5 parts of raw milk (calculated as 12% dry matter), 39.3 parts of desalted whey powder, 17.2 parts of edible vegetable blending oil, 6.9 parts of lactose, 3.4 parts of galacto-oligosaccharides, 2.9 parts of fructo-oligosaccharides, 2.9 parts of whey protein powder, 0.4 part of calcium carbonate, 0.5 part of nutritional fortifier multivitamins, 1.0 part of nutritional fortifier multiminerals.

[0060] The nutritional enhancer multivitamin includes the following components in percentage by mass: vitamin A 1.4%, vitamin D 1.6%, vitamin E 6.3%, vitamin K 10.3%, vitamin B1 0.2%, vitamin B2 0.5%, vitamin B6 2.5%, vitamin B12 0.1%, vitamin C 30.8%, pantothenic acid 0.8%, folic acid 0.2%, niacinamide 1.0%, biotin 0.4%, inositol 10.8%, taurine 9.6%, L-carnitine 1.9%, choline chloride 28.8% and other auxiliary materials 2.8%.

[0061] The nutritional enhancer composite mineral comprises the following components in percentage by weight: 96.0% of the mineral buffer salt stabilization system provided in Example 1, Comparative Example 1 or Comparative Example 2, 2.4% of potassium iodide, 0.9% of sodium selenite, 0.5% of manganese sulfate, and 0.2% of other auxiliary materials.

[0062] The preparation method of this experimental formula milk powder is the same as that of Experiment 1.

[0063] Test Example 3

[0064] In this experiment, the mineral buffer salt stabilization system provided in Example 3 was used to prepare formula milk powder.

[0065] This experimental formula milk powder includes the following components by weight:

[0066] 26.5 parts of raw milk (calculated as 12% dry matter), 39.3 parts of desalted whey powder, 16.2 parts of edible vegetable blending oil, 3.8 parts of lactose, 3.4 parts of galacto-oligosaccharides, 3.0 parts of fructo-oligosaccharides, 5.9 parts of whey protein powder, 0.4 part of calcium carbonate, 0.5 part of multivitamins as a nutritional enhancer, and 1.0 part of multiminerals as a nutritional enhancer.

[0067] The nutritional enhancer multivitamin includes the following components in percentage by mass: vitamin A 1.4%, vitamin D 1.6%, vitamin E 6.3%, vitamin K 10.3%, vitamin B1 0.2%, vitamin B2 0.5%, vitamin B6 2.5%, vitamin B12 0.04%, vitamin C 30.8%, pantothenic acid 0.7%, folic acid 0.2%, niacinamide 1.0%, biotin 0.4%, inositol 10.8%, taurine 9.6%, L-carnitine 1.9%, choline chloride 28.8% and other auxiliary materials 2.9%.

[0068] The nutritional enhancer composite mineral comprises the following components in percentage by weight: 97.6% of the mineral buffer salt stabilization system provided in Example 1, Comparative Example 1 or Comparative Example 2, 1.3% of potassium iodide, 0.9% of sodium selenite, and 0.2% of other auxiliary materials.

[0069] The preparation method of this experimental formula milk powder is the same as that of Experiment 1.

[0070] The test indicators of the five formula milk powders prepared in Test Example 1, Test Example 2 and Test Example 3 were compared and analyzed. 12.9g of formula milk powder was dissolved in 90mL of 50℃ warm water to obtain milk powder sample solution. The pH characteristics, protein denaturation rate, furosine content and milk powder reconstitution properties of the milk powder sample solution were investigated.

[0071] 1. Comparison of pH characteristics of milk powder solutions

[0072] The pH values ​​of the five formula milk powder sample solutions were tested, and the results are shown in Table 1.

[0073] Table 1

[0074]

[0075] From the five repeated experiments in Table 1, it can be concluded that the pH values ​​of the formula milk powder sample solutions prepared using the mineral buffer salt stabilization systems of Examples 1, 2, and 3 are between 6.8 and 7.2, while the pH values ​​of the formula milk powder sample solutions prepared using the systems of Comparative Examples 1 and 2, which change the source of the mineral buffer salts, are between 6.6 and 6.9. The example milk powder sample solutions are neutral or weakly alkaline, while the comparative example milk powder sample solutions are weakly acidic. Thus, the formula milk powder prepared using the mineral buffer salt stabilization system provided by the present invention has more suitable and stable conditions for the presence of nutrients.

[0076] 2. Comparison of protein denaturation rate in milk powder solution

[0077] The protein denaturation rates of the five formula milk powder sample solutions were tested, and the results are shown in Table 2.

[0078] Table 2 (unit %)

[0079]

[0080] From the five repeated experiments in Table 2, it can be seen that the protein denaturation rate of the formula milk sample solutions prepared using the mineral buffer salt stabilization system of Examples 1, 2, and 3 was significantly lower than that of the formula milk sample solutions prepared using the mineral buffer salt stabilization system of Comparative Examples 1 and 2. Therefore, the formula milk prepared using the mineral buffer salt stabilization system provided by the present invention can significantly improve protein loss.

[0081] 3. Comparison of furosine content in milk powder solution

[0082] The furosine content in every 100 mL of the five formula milk sample solutions was tested, and the results are shown in Table 3.

[0083] Table 3 (unit: mg / 100g protein)

[0084]

[0085] From the five repeated experiments in Table 3, it can be seen that the furosine content of the formula milk sample solutions prepared using the mineral buffer salt stabilization system of Examples 1, 2, and 3 is significantly lower than that of the formula milk sample solutions prepared using the mineral buffer salt system of Comparative Examples 1 and 2. Therefore, the formula milk prepared using the mineral buffer salt stabilization system provided by the present invention can significantly reduce the losses caused by the Maillard reaction and heat processing.

[0086] 4. Comparison of the number of white spots in milk powder solution

[0087] The number of white spots in the five formula milk powder sample solutions was tested, and the results are shown in Table 4.

[0088] Table 4

[0089]

[0090] From the five repeated experiments in Table 4, it can be seen that the number of white spots in the formula milk powder sample solutions prepared using the mineral buffer salt stabilization systems of Examples 1, 2, and 3 was significantly less than that in the formula milk powder sample solutions prepared using the mineral buffer salt stabilization systems of Comparative Examples 1 and 2. Therefore, the formula milk powder prepared using the mineral buffer salt stabilization system provided by the present invention has a better dispensing effect.

[0091] 5. Comparison of defoaming time in milk powder solution

[0092] The standing defoaming time after foaming of five kinds of formula milk powder was tested. The shorter the defoaming time, the better the dispensing effect of the formula milk powder. The results are shown in Table 5.

[0093] Table 5 (unit: s)

[0094]

[0095] From the five repeated experiments in Table 5, it can be seen that the defoaming time of the formula milk powder prepared using the mineral buffer salt stabilization system of Examples 1, 2, and 3 is significantly shorter than that of the formula milk powder prepared using the mineral buffer salt system of Comparative Examples 1 and 2. Therefore, the formula milk powder prepared using the mineral buffer salt stabilization system provided by the present invention has a better reconstitution effect.

Claims

1. A mineral buffer salt stabilization system, characterized in that: The mineral buffer salt stabilization system comprises the following components by weight: 5.0-50 parts of sodium citrate, 5.0-55 parts of potassium chloride, 0.10-40 parts of calcium hydrogen phosphate, 0.10-30 parts of magnesium sulfate, 0.10-25 parts of ferrous gluconate, 0.10-25 parts of zinc gluconate and 0.10-25 parts of copper gluconate.

2. A mineral buffer salt stabilization system according to claim 1, characterized in that: The mineral buffer salt stabilization system comprises the following components by weight: 10-45 parts of sodium citrate, 10-50 parts of potassium chloride, 4.0-35 parts of calcium hydrogen phosphate, 1.0-25 parts of magnesium sulfate, 1.0-20 parts of ferrous gluconate, 0.50-20 parts of zinc gluconate and 0.15-20 parts of copper gluconate.

3. A mineral buffer salt stabilization system according to claim 1, characterized in that: The mineral buffer salt stabilization system comprises the following components by weight: 15-40 parts of sodium citrate, 15-45 parts of potassium chloride, 8.0-30 parts of calcium hydrogen phosphate, 2.0-20 parts of magnesium sulfate, 1.5-15 parts of ferrous gluconate, 1.0-15 parts of zinc gluconate and 0.20-15 parts of copper gluconate.

4. A mineral buffer salt stabilization system according to claim 1, characterized in that: The mineral buffer salt stabilization system comprises the following components by weight: 20-35 parts of sodium citrate, 20-40 parts of potassium chloride, 12-25 parts of calcium hydrogen phosphate, 3.0-15 parts of magnesium sulfate, 2.0-10 parts of ferrous gluconate, 1.5-10 parts of zinc gluconate and 0.25-10 parts of copper gluconate.

5. Use of the mineral buffer salt stabilization system as described in any one of claims 1 to 4 in the preparation of formula milk powder.

6. The use of the mineral buffer salt stabilization system according to claim 5 in the preparation of formula milk powder, characterized in that: The formula milk powder is infant formula milk powder, children's milk powder and adult milk powder.

7. The use of the mineral buffer salt stabilization system according to claim 5 or 6 in preparing formula milk powder, characterized in that: According to the mass ratio of the mineral buffer salt stabilization system to water being 1:8-10, after the mineral buffer salt stabilization system is diluted with 35-50° C. water, the pH value of the obtained solution is 6.8-7.5.

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