Low-GI milk powder and preparation method thereof

Abstract

The invention provides low-GI milk powder. The low-GI milk powder comprises raw milk, skimmed milk powder, demineralized whey powder, corn oil, phospholipid, calcium carbonate, ferrous sulfate, zinc sulfate, sodium selenite, retinyl acetate, cholecalciferol, dl-a-tocopherol acetate and L-sodium ascorbate. The low-GI milk powder has the advantages that the low-GI milk powder rich in nutrition is provided, and the low-GI milk powder is suitable for hyperglycemia crowds and consumers paying attention to healthy diet to eat. The rising speed of blood sugar is effectively controlled, and the stability of the blood sugar is favorably maintained.

Description

Technical Field

[0001] The invention relates to low GI milk powder and a preparation method thereof. Background Art

[0002] As people's living standards improve and their health awareness increases, they have higher and higher requirements for food nutrition and health. People with high blood sugar levels and consumers who pay attention to healthy eating have a growing demand for low GI foods. Currently, most milk powders on the market are not specially designed for blood sugar control, and their GI values ​​are high, which cannot meet the needs of specific groups of people.

[0003] GI (Glycemic Index) is the glycemic index or glycemic index of food. It is used to measure the effect of available carbohydrates in food on the increase in blood sugar concentration in the human body. It is the response of the body to blood sugar production after eating. Foods containing carbohydrates can cause changes in blood sugar levels in the body. With the glucose GI value as 100, carbohydrate-rich foods can be divided into different levels according to the GI value. Foods with GI≤55 are considered low GI foods, foods with 55<GI≤70 are considered medium GI foods, and foods with GI>70 are considered high GI foods. The definition and application of the glycemic index of food have also been recognized and valued by the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO).

[0004] GL (Glycemic Load) is a combination of the glycemic index (GI) of food and the amount of available carbohydrates ingested during food digestion to describe the comprehensive effect of food on blood sugar. GL refers to the blood sugar response and insulin requirement generated by a certain amount of a certain food, which reflects both the quality and quantity of carbohydrates. Summary of the invention

[0005] In view of the above problems, the present invention provides a low GI milk powder and a preparation method thereof.

[0006] The purpose of the invention is achieved through the following scheme: a low GI milk powder, including raw milk, skim milk powder, desalted whey powder, corn oil, lecithin, calcium carbonate, ferrous sulfate, zinc sulfate, sodium selenite, retinyl acetate, cholecalciferol, dl-a-tocopherol acetate, and sodium L-ascorbate.

[0007] Furthermore, it also includes polydextrose, L-arabinose, and resistant dextrin.

[0008] Furthermore, it also includes polygonatum odoratum extract, mulberry leaf extract, and kudzu root extract.

[0009] Furthermore, in parts by weight, raw milk 100-300 parts, skim milk powder 3.75-6.25 parts, desalted whey powder 1.5-2.25 parts, corn oil 5-10 parts, polydextrose 1-1.5 parts, L-arabinose 1-1.5 parts, resistant dextrin 1-1.5 parts, phospholipids 0.1-0.3 parts, polygonatum odoratum extract 0.5-1 parts, mulberry leaf extract 0.5-1 parts, kudzu root extract Take 0.5-1 parts of ingredients, 0.08-1.4 parts of calcium carbonate, 0.02-0.05 parts of ferrous sulfate, 0.01-0.03 parts of zinc sulfate, 0.002-0.004 parts of sodium selenite, 0.004-0.075 parts of retinyl acetate, 0.01-0.04 parts of cholecalciferol, 0.03-0.6 parts of dl-a-tocopherol acetate, and 0.3-0.5 parts of sodium L-ascorbate.

[0010] A method for preparing low GI milk powder,

[0011] (1) Clean milk;

[0012] (2) Pasteurization;

[0013] (3) Cooling and storage;

[0014] (4) Prepare and unpack materials;

[0015] (5) Standardized ingredients;

[0016] (6) Homogenization;

[0017] (7) Concentration sterilization;

[0018] (8) spray drying;

[0019] (9) cooling and screening;

[0020] (10) Packaging.

[0021] The invention has the advantages of providing a nutritious low GI milk powder suitable for people with high blood sugar and consumers who pay attention to healthy diet. It can effectively control the rate of blood sugar rise and help maintain blood sugar stability. The raw materials and production process used are safe and reliable, ensuring the quality of the milk powder. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 For the flow chart.

[0023] Figure 2 This is a blood glucose response curve. DETAILED DESCRIPTION

[0024] The following examples are provided for a better understanding of the present invention, but are not intended to limit the best mode of implementation, nor to limit the content and protection scope of the present invention. Any product identical or similar to the present invention obtained by anyone under the inspiration of the present invention or by combining the features of the present invention with other prior arts shall fall within the protection scope of the present invention.

[0025] If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in the field can be used. If no manufacturer is specified for the reagents or instruments used, they are all conventional reagent products that can be obtained commercially.

[0026] Example 1

[0027] A low GI milk powder comprises raw cow milk, skimmed milk powder, desalted whey powder, corn oil, lecithin, calcium carbonate, ferrous sulfate, zinc sulfate, sodium selenite, retinyl acetate, cholecalciferol, dl-a-tocopherol acetate and sodium L-ascorbate.

[0028] Furthermore, it also includes polydextrose, L-arabinose, and resistant dextrin.

[0029] Furthermore, it also includes polygonatum odoratum extract, mulberry leaf extract, and kudzu root extract.

[0030] Furthermore, in parts by weight, raw milk 100-300 parts, skim milk powder 3.75-6.25 parts, desalted whey powder 1.5-2.25 parts, corn oil 5-10 parts, polydextrose 1-1.5 parts, L-arabinose 1-1.5 parts, resistant dextrin 1-1.5 parts, phospholipids 0.1-0.3 parts, polygonatum odoratum extract 0.5-1 parts, mulberry leaf extract 0.5-1 parts, kudzu root extract Take 0.5-1 parts of ingredients, 0.08-1.4 parts of calcium carbonate, 0.02-0.05 parts of ferrous sulfate, 0.01-0.03 parts of zinc sulfate, 0.002-0.004 parts of sodium selenite, 0.004-0.075 parts of retinyl acetate, 0.01-0.04 parts of cholecalciferol, 0.03-0.6 parts of dl-a-tocopherol acetate, and 0.3-0.5 parts of sodium L-ascorbate.

[0031] A method for preparing low GI milk powder,

[0032] The technological process includes the following steps: acceptance inspection of fresh milk entering the factory, milk purification, pasteurization, cooling and storage, acceptance inspection of raw and auxiliary materials entering the factory, temporary storage in the warehouse, unpacking of materials, standardized batching, homogenization, concentration and sterilization, spray drying, cooling and screening, packaging, warehousing, inspection, and factory release; among them, acceptance inspection of fresh milk entering the factory, acceptance inspection of raw and auxiliary materials entering the factory, standardized batching, concentration and sterilization, spray drying, and packaging are the key steps.

[0033] 1. Acceptance inspection of fresh milk

[0034] Raw milk is purchased from qualified self-controlled milk stations and transported in refrigerated conditions. After entering the factory, the milk collector checks the lead seal for any abnormalities, opens the seal, measures and records the temperature of the raw milk. The fresh milk inspectors conduct random sampling inspections batch by batch according to the standards. The inspection items and results are carried out in accordance with GB 19301 Raw Milk and the company's "Raw Milk Receiving Operation Instructions".

[0035] 2. Cleansing milk

[0036] The raw milk is purified by a separator to remove impurities in the fresh milk. The slag is discharged in time according to the impurity situation after purification. The steam stop valve pressure is required to be 0.2-0.3MPa, and it starts working after reaching the sterilization temperature for 5-10 minutes.

[0037] 3. Pasteurization

[0038] Pre-sterilization is carried out through a plate sterilizer to kill some microorganisms in the fresh milk, and the sterilization parameters are 82-88℃.

[0039] 4. Cooling storage

[0040] Turn on the refrigeration equipment and cool down the temperature if it exceeds 7°C.

[0041] 5. Acceptance inspection of raw and auxiliary materials

[0042] The raw and auxiliary materials purchased from qualified suppliers are sampled and tested by the laboratory upon arrival at the factory, and are released for use if they meet the acceptance criteria.

[0043] 6. Temporary storage in warehouse

[0044] After the raw and auxiliary materials arrive, they are temporarily stored in the raw and auxiliary materials warehouse and can only be used after passing inspection.

[0045] 7. Prepare and unpack materials

[0046] The raw and auxiliary materials are moved to the unpacking room for dust removal and unpacking before use, and then enter the batching room after passing through the sterilization tunnel.

[0047] 8. Standardized ingredients

[0048] Workshop workers receive materials, unpack, purify, count, cut and dissolve them according to requirements. Nutrients are managed by dedicated personnel, stored in separate areas, added by dedicated personnel and reviewed by two persons. After the adding personnel check the measurement, the department head will review it to ensure the accurate use of nutrients. Bulk raw materials, nutritional enhancers, oils, sugars and auxiliary materials are heated and dissolved according to different temperature requirements. The dissolution temperature of bulk raw materials, sugars and auxiliary materials is 50-65℃; the dissolution temperature of nutritional enhancers is 40-45℃; the heating temperature of fats and oils does not exceed 85℃, and the oil temperature does not exceed 50℃.

[0049] Bulk raw materials include: skim milk powder, demineralized whey powder;

[0050] Nutritional enhancers include: calcium carbonate, ferrous sulfate, zinc sulfate, sodium selenite, retinyl acetate, cholecalciferol, dl-a-tocopherol acetate, sodium L-ascorbate;

[0051] Oils and fats include: corn oil, lecithin;

[0052] Carbohydrates include: polydextrose, L-arabinose, and resistant dextrin;

[0053] The auxiliary materials include: polygonatum odoratum extract, kudzu root extract, and mulberry leaf extract.

[0054] 9. Homogenization

[0055] The mixed liquid is homogenized as required.

[0056] 10. Concentrated sterilization process

[0057] The sterilization and concentration process is the key control point in milk powder production. The sterilization temperature is controlled at 92-98℃; the first-effect vacuum degree is -0.055~-0.080MPa, and the temperature is 60-75℃; the second-effect vacuum degree is -0.065~-0.085MPa, and the temperature is 50-65℃; the third-effect vacuum degree is -0.080~-0.090MPa, and the temperature is 40-55℃.

[0058] 11. Spray drying process

[0059] Inlet air temperature is 140-180℃, exhaust air temperature is 60-90℃.

[0060] 12. Cooling and sieving

[0061] The temperature of the milk powder after sieving is ≤35℃. The milk powder in the drying room, dust recovery device and fluidized bed must be completely cleaned out, and finally a small amount of milk powder at the hot air inlet should be cleaned.

[0062] 13. Packaging

[0063] Cartons, tinplate cans, paper boxes, roll films and other packaging materials purchased from qualified suppliers are stored in the packaging material warehouse after acceptance. The inner packaging roll films must be sterilized before use. During the production process, check whether the seal is tight and whether there is any leakage at any time. The packaging staff packages the products according to the requirements and detects metal foreign bodies. The sensitivity of the metal detector: metal ball diameter ≥2.5mm iron, ≥3.5mm non-ferrous.

[0064] 14. Warehousing, inspection and release

[0065] After packaging, the product will be tested by laboratory personnel for sensory, physical, chemical, and microbiological inspection items in accordance with product standard requirements. A product inspection report will be issued after the product passes the inspection. It will only be put on the market for sale after approval by the quality authorized person.

[0066] First, we screen the raw materials, and adjust the proportion of various raw materials through scientific formula design to achieve the purpose of low GI, increase the proportion of dietary fiber, add three kinds of dietary fiber, including polydextrose, L-arabinose, and resistant dextrin, control the type and content of carbohydrates, and compound the three kinds of medicinal and edible raw materials, polygonatum extract and mulberry leaf extract. Puerarin, the main active ingredient in pueraria, can play a hypoglycemic effect through multiple ways such as protecting pancreatic β cells, improving insulin resistance, inhibiting α-glucosidase, anti-oxidative stress and anti-inflammation. The alkaloids and polyphenols in mulberry leaves have hypoglycemic effects. Polygonatum polysaccharide has multiple pharmacological activities such as lowering blood sugar, anti-tumor, anti-aging, regulating glucose and lipid metabolism, and promoting human body's own immune regulation.

[0067] Production process: We use advanced spray drying wet production process to ensure the quality and low GI characteristics of milk powder. During the production process, we strictly control parameters such as temperature and time to retain the nutrients and low GI characteristics of the raw materials.

[0068] Beneficial effects: Provides a nutritious low GI milk powder suitable for people with high blood sugar and consumers who pay attention to healthy diet. Effectively controls the rate of blood sugar rise and helps maintain blood sugar stability. The raw materials and production processes used are safe and reliable, ensuring the quality of the milk powder.

[0069] Example 2

[0070] A method for preparing low GI milk powder, comprising, according to the formula, 2000 parts of raw milk, 500 parts of skim milk powder, 175 parts of desalted whey powder, 82 parts of corn oil, 20 parts of polydextrose, 15 parts of L-arabinose, 25 parts of resistant dextrin, 3 parts of phospholipids, 10 parts of polygonatum odoratum extract, 10 parts of mulberry leaf extract, 10 parts of kudzu root extract, and 15 parts of a nutritional enhancer; and producing the milk powder according to the method of Example 1;

[0071] The product testing method refers to WS / T 652-2019 "Method for Determination of Glycemic Index of Foods".

[0072] On the day of the measurement, the subjects consumed food as required, and fingertip capillary blood was collected at 5min, 0min before meals, and 15min, 30min, 45min, 60min, 90min and 120min after meals to measure blood glucose concentration (Ct).

[0073] The results were expressed as the arithmetic mean of two independent determinations under reproducible conditions (mmoIL).

[0074] Draw a blood glucose response curve: Draw a line graph with time (t) as the horizontal axis and blood glucose concentration (Ct) as the vertical axis. Randomly select a subject's data to draw, such as Figure 2 .

[0075] The above-mentioned embodiments only express several implementation methods of the present invention, and the description is relatively specific and detailed, but it cannot be understood as limiting the scope of the invention patent. It should be pointed out that for ordinary technicians in this field, several modifications and improvements can be made without departing from the concept of the present invention. Therefore, the protection scope of the patent of the present invention shall be based on the attached claims.

Claims

1. A low GI milk powder, characterized in that: Including raw milk, skim milk powder, desalted whey powder, corn oil, lecithin, calcium carbonate, ferrous sulfate, zinc sulfate, sodium selenite, retinyl acetate, cholecalciferol, dl-a-tocopherol acetate, and sodium L-ascorbate.

2. A low GI milk powder according to claim 1, characterized in that: Also includes polydextrose, L-arabinose, and resistant dextrin.

3. A low GI milk powder according to claim 2, characterized in that: It also includes polygonatum extract, mulberry leaf extract, and kudzu root extract.

4. A low GI milk powder according to claim 2, characterized in that: In parts by weight, raw milk 100-300 parts, skim milk powder 3.75-6.25 parts, desalted whey powder 1.5-2.25 parts, corn oil 5-10 parts, polydextrose 1-1.5 parts, L-arabinose 1-1.5 parts, resistant dextrin 1-1.5 parts, phospholipids 0.1-0.3 parts, polygonatum odoratum extract 0.5-1 parts, mulberry leaf extract 0.5-1 parts, kudzu root extract 0. .5-1 part, calcium carbonate 0.08-1.4 parts, ferrous sulfate 0.02-0.05 parts, zinc sulfate 0.01-0.03 parts, sodium selenite 0.002-0.004 parts, retinyl acetate 0.004-0.075 parts, cholecalciferol 0.01-0.04 parts, dl-a-tocopherol acetate 0.03-0.6 parts, L-sodium ascorbate 0.3-0.5 parts.

5. A method for preparing the low GI milk powder according to claim 4, characterized in that: (1) Clean milk; (2) Pasteurization; (3) Cooling and storage; (4) Prepare and unpack materials; (5) Standardized ingredients; (6) Homogenization; (7) Concentration sterilization; (8) spray drying; (9) cooling and screening; (10) Packaging.

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