Nutritional milk powder with effect of improving immunity and preparation method of nutritional milk powder

Abstract

The invention discloses nutritional milk powder with an effect of improving immunity and a preparation method of the nutritional milk powder, and belongs to the technical field of milk powder processing. According to the nutritional milk powder, fresh milk serves as a matrix, raw materials such as immunocompetence substances, Chinese yam powder and maltodextrin are added, the immunocompetence substances are prepared through the processes of supercritical CO2 extraction, enzymolysis, extraction and purification and the like, and the immunocompetence substances contain various immunocompetence components such as beta-glucan. The preparation method comprises the steps of raw material treatment, mixing and homogenizing, spray drying, crushing and packaging, sterilization and storage and the like. Animal experiments show that the milk powder has the effect of remarkably improving the immunity of the organism, and various immune indexes are superior to those of a control group. The preparation method is simple in process and low in cost, and the obtained milk powder is comprehensive in nutrition, good in taste and wide in market application prospect.

Description

Technical Field

[0001] The invention belongs to the technical field of milk powder processing, and particularly relates to nutritious milk powder with immunity-enhancing effect and a preparation method thereof. Background Art

[0002] With the improvement of living standards, people pay more and more attention to health. Strengthening immunity and improving body resistance have become the focus of people's attention. Nutrition is one of the important factors affecting immunity. Reasonable nutrition can enhance the body's immune function and improve the body's ability to prevent and resist diseases.

[0003] As a nutritious, easy-to-store and easy-to-eat dairy product, milk powder plays an important role in people's daily lives. Milk powder is rich in protein, fat, carbohydrates, minerals, vitamins and other nutrients, which can provide comprehensive and balanced nutrition for the human body. In particular, whey protein and casein have the effect of enhancing immunity.

[0004] However, the nutritional content of ordinary milk powder is limited, the content of immune active substances is not high, and the effect of improving immunity is average. In order to further enhance the nutritional value and immune function of milk powder, domestic and foreign scholars have conducted a lot of research and developed a variety of special formula milk powders with the effect of improving immunity by adding specific immune active substances to milk powder.

[0005] Among them, immunoglobulin is an important class of immune active substances, which can neutralize pathogens such as viruses and bacteria, prevent them from invading the body, and play a key role in improving the body's immunity. Some researchers have tried to add immunoglobulin to milk powder in order to enhance the immune function of milk powder. For example, patent CN1465261A discloses an immune formula milk powder and its preparation method, which adds immunoglobulin, nucleotides and β-carotene to milk, and the obtained milk powder has a good immune enhancement effect.

[0006] In addition to immunoglobulins, some polysaccharides such as β-glucan also have immunomodulatory functions. β-glucan is a naturally occurring polysaccharide that is widely found in organisms such as yeast, fungi, and algae. It has the function of enhancing the phagocytic ability of macrophages and improving the body's immunity. Some studies have applied β-glucan to the production of milk powder. For example, patent CN103766497B discloses a formula milk powder containing β-glucan and lactoferrin. Each 100g of milk powder contains 100-3000mg of β-glucan and 50-1000mg of lactoferrin, which has a significant effect of enhancing immunity.

[0007] Lactoferrin is an important iron-binding protein in milk. In addition to participating in the body's absorption and utilization of iron, it also has multiple biological functions such as antibacterial, antiviral, and immune regulation. Studies have shown that lactoferrin can promote intestinal health in infants and young children and reduce the incidence of diarrhea and respiratory infections. Adding lactoferrin to milk powder can better exert its biological activity and enhance the nutritional value and health benefits of milk powder.

[0008] In addition, some oligosaccharides such as oligofructose are also the focus of researchers. Oligofructose is a functional oligosaccharide that can selectively stimulate the growth of beneficial intestinal bacteria and improve the balance of intestinal microecology, thereby enhancing immunity. Studies have found that the intake of formula milk with oligofructose can significantly increase the immunoglobulin level of infants and young children and reduce the incidence of diarrhea.

[0009] Minerals such as zinc and iron are also closely related to the human immune function. Zinc is a component of more than 200 enzymes in the human body and plays an important role in the development, proliferation and function of immune cells. Iron is an indispensable nutrient for the normal functioning of the immune system. Iron deficiency can lead to decreased function of T lymphocytes and phagocytes. Therefore, adding appropriate amounts of zinc and iron nutritional enhancers to the formula of milk powder can make up for the lack of minerals in the diet and help enhance the body's immunity.

[0010] In summary, by adding immunoglobulin, β-glucan, lactoferrin, oligofructose, zinc, iron and other immune active substances to milk powder, the nutritional value of milk powder can be significantly improved and the body's immune function can be enhanced. This provides an important reference for the development of special formula milk powder with the effect of enhancing immunity.

[0011] However, the existing immune formula milk powder still has some shortcomings: first, the product is highly homogenized and lacks characteristics; second, the amount of immune active substances added is low, and the immune enhancement effect is limited; third, the production process is relatively complex and the cost is high; fourth, the taste needs to be improved, which affects consumer acceptance. Therefore, it is urgent to develop a new immune formula milk powder with comprehensive nutrition, high content of immune active substances, simple production process and good taste.

[0012] The object of the present invention is to provide a nutritious milk powder with high nutritional value, good immunoenhancing effect and simple production process and a preparation method thereof, which has the effect of improving immunity. The milk powder is based on goat milk powder, and various immunoactive substances such as beta-glucan, lactoferrin, oligofructose, zinc gluconate, and ferrous lactate are added. The milk powder has comprehensive nutrition and remarkable immunoenhancing effect. At the same time, simple processes such as premixing and spray drying are adopted, and the production cost is low and the product has high cost performance. Animal experiments and human food trials have confirmed that the milk powder has good immunity-enhancing effect and taste, and has broad market application prospects. Summary of the invention

[0013] 1. Problems to be solved

[0014] In view of the problems existing in the existing immune formula milk powder, such as serious product homogeneity, low amount of immunoactive substances added, complex production process, and taste to be improved, the present invention provides a nutritious milk powder with immunity-enhancing effect, which has high nutritional value, good immune-enhancing effect, simple production process, and a preparation method thereof.

[0015] Specifically, the present invention aims to solve the following technical problems:

[0016] Improve the nutritional value and immune enhancement effect of milk powder. The invention adds multiple immune active substances such as β-glucan, lactoferrin, oligofructose, zinc gluconate, ferrous lactate, etc. to the milk powder, so that the milk powder is more comprehensive in nutrition and has a more significant effect of improving immunity.

[0017] Simplify the production process of milk powder and reduce production costs. The present invention adopts simple processes such as premixing and spray drying, and the production process is further simplified, which is conducive to reducing production costs and improving product cost performance.

[0018] Improve the taste of milk powder and increase consumer acceptance. The invention optimizes the formula and process to make the milk powder have a better taste and be more easily accepted by consumers.

[0019] Broaden the application prospects of immune formula milk powder. The nutritious milk powder developed by the present invention has good immunity enhancement effect and taste through animal experiments and human food trials, and has broad market application prospects.

[0020] In summary, the purpose of the present invention is to improve and optimize the nutritional value, immune efficacy, production process, taste and other aspects of the existing immune formula milk powder to develop a new type of nutritious milk powder with better quality and the effect of enhancing immunity.

[0021] 2. Technical solution

[0022] To solve the above problems, the present invention adopts the following technical solutions.

[0023] A nutritious milk powder that has the effect of enhancing immunity.

[0024] The following raw materials are included in parts by weight:

[0025]

[0026] Preferably, the following raw materials are included in parts by weight:

[0027]

[0028] Preferably, the following raw materials are included in parts by weight:

[0029]

[0030] Preferably, the parameters of the fresh milk are as follows: by mass percentage, protein 3%-8%, fat 3%-5%, carbohydrate 4.3%-6.8%, and the balance is water;

[0031] The preparation method of the yam powder is as follows:

[0032] Material selection: Choose fresh, disease-free, high-quality yam as raw material;

[0033] Wash and peel: Wash the yam under running water to remove mud and impurities, then scrape off the skin with a stainless steel knife or bamboo stick;

[0034] Slice: Cut the peeled yam into slices 0.2-0.3cm thick;

[0035] Solidification treatment: Soak the yam slices in 0.3-0.5% sodium bisulfite solution for 2-3 hours for solidification treatment;

[0036] Blanching: Take the yam slices out of the solidifying liquid, rinse them with clean water to remove the liquid and colloid, then boil them in boiling water for 5-8 minutes, and then rinse them with clean water to remove the mucus;

[0037] Drying: Place the blanched yam slices in an oven at 60-65℃ and dry for 20-24h, turning them 1-2 times in the middle;

[0038] Crushing: Grind the dried yam slices into fine powder using a crusher and sieve to 80-150 mesh;

[0039] Packaging: Pack the yam powder into bags and seal them, then sterilize them at 105℃ for 2h.

[0040] Preferably, the preparation method of the immunologically active substance is as follows:

[0041] Raw material pretreatment: select a raw material rich in β-glucan, clean the raw material, crush it to a particle size of 0.5-3mm, and dry it with hot air at 60-80°C to a moisture content of ≤10% for later use; in the present invention, the raw material rich in β-glucan is oats, and the β-glucan content thereof is 8g / 100g.

[0042] Supercritical CO 2 Extraction: The pretreated raw materials are loaded into the supercritical extraction equipment and subjected to supercritical CO extraction at a flow rate of 1500-4500L / h under the conditions of 35-65℃ and 10-50MPa. 2 Extract for 0.5-5h to remove oil and other non-polar substances in the raw materials;

[0043] Enzymatic hydrolysis: Supercritical CO 2 The extracted raw material is mixed with deionized water at a material-liquid ratio of 1:5-1:35, and a composite enzyme preparation of 1-5% by mass is added, and enzymolysis is performed for 1-4 hours at 45-65°C and pH 4.5-6.5; a protease of 0.05%-1% by mass is added, and enzymolysis is performed for 0.5-2 hours at 50-60°C and pH 6-8; a β-glucanase of 1-4% by mass is added, and enzymolysis is performed for 3 hours at 55°C, pH 5.5, substrate concentration of 5%, and enzyme addition amount of 200U / g, to cut off the glycosidic bond of β-glucan and control its polymerization degree to 50-300; in the present invention, the composite enzyme preparation is a mixture of amylase and lipase in a mass ratio of 1:1, wherein the amylase is salivary amylase, and the lipase is gastric lipase. In addition, the protease is trypsin.

[0044] Extraction and purification: heat-inactivate the enzyme at 85-100°C for 10-30 minutes, then centrifuge at 3000-5000rpm for 15-30 minutes, and take the supernatant; add 2-4 times the volume of the modifier solution to the supernatant, mix well, and keep warm in a 40-60°C water bath for 0.5-2h; adjust the pH of the supernatant to 6.5-7.5, add 3-5 times the volume of 75%-95% ethanol by mass percentage for precipitation for 4-16h; collect the precipitate by centrifugation at 2000-4000rpm, and wash the precipitate with 75%-85% ethanol by mass percentage for 2-4 times; dissolve the precipitate in water, use a 50-100kDa ultrafiltration membrane to separate and purify, remove impurities, and obtain the β-glucan component;

[0045] Drying and crushing: the purified β-glucan solution is vacuum concentrated to 15-45°Bx at 45-75°C and 0.01-0.09MPa; 5-20% by weight of xylo-oligosaccharide and 2-10% by weight of gum arabic are added as stabilizers, mixed and dried by 150-250 mesh spray granulation; the dried product is ultrafinely crushed to a particle size of ≤50μm and sieved to obtain the product.

[0046] Preferably, the modifier solution is a soybean lecithin solution with a mass percentage of 30-50%.

[0047] A method for preparing a nutritious milk powder having the effect of improving immunity comprises the following steps:

[0048] (1) Raw material processing

[0049] Preheat and sterilize fresh milk at 85-95°C for 10-20 minutes;

[0050] (2) Mixing and homogenization

[0051] Take fresh milk, heat it to 40-50℃, add immune active substances, yam powder, maltodextrin, stir evenly, and homogenize;

[0052] (3) Spray drying

[0053] The mixed and homogenized liquid material is atomized by an atomizer, and then spray-dried to obtain a powder product, and the powder product is cooled to room temperature;

[0054] (4) Crushing and packaging

[0055] The spray-dried product is crushed to a particle size below 200 mesh, and then packaged in a dry and clean environment;

[0056] (5) Sterilization and storage

[0057] The packaged products are sterilized at high temperature and finally stored in a dry and cool place.

[0058] Preferably, the homogenization pressure in step (2) is 18-22 MPa and the homogenization temperature is 50-60°C.

[0059] Preferably, in step (3), the atomization pressure is 0.2-0.4 MPa, and the spray drying temperature is 180-220°C.

[0060] Preferably, the temperature of high temperature sterilization in step (5) is 121° C. and the time is 20-30 min.

[0061] 3. Beneficial effects

[0062] Compared with the prior art, the present invention has the following beneficial effects:

[0063] Comprehensive nutrition, significant immune enhancement effect. The milk powder is added with a variety of immunoactive substances such as β-glucan, lactoferrin, oligofructose, zinc gluconate, ferrous lactate, etc., with high nutritional value, which can effectively enhance the body's immunity. The production process is simple and the cost is low. The simple processes such as premixing and spray drying are adopted to simplify the production process, which can reduce production costs and improve the product cost performance. The taste is good. After optimizing the formula and process, the milk powder has a good taste and is easily accepted by consumers. It has broad application prospects. Animal experiments and human food trials have confirmed that the milk powder has obvious immunity enhancement effect, excellent taste, and has broad market application prospects. In summary, compared with the prior art, the nutritious milk powder developed by the present invention has obvious advantages in nutritional value, immune enhancement effect, production process, taste, etc., and can better meet the needs of consumers (infants and young children) for immune formula milk powder. DETAILED DESCRIPTION

[0064] The present invention is further described below in conjunction with specific embodiments.

[0065] Example 1

[0066] Nutritious milk powder that has the effect of enhancing immunity.

[0067] The following raw materials are included in parts by weight:

[0068]

[0069] The parameters of the fresh milk are as follows: by mass percentage, protein 3%, fat 5%, carbohydrate 4.3%, and the balance is water;

[0070] The preparation method of the yam powder is as follows:

[0071] Material selection: Choose fresh, disease-free, high-quality yam as raw material;

[0072] Wash and peel: Wash the yam under running water to remove mud and impurities, then scrape off the skin with a stainless steel knife or bamboo stick;

[0073] Slice: Cut the peeled yam into 0.2cm thick slices;

[0074] Solidification treatment: Soak the yam slices in 0.3% sodium bisulfite solution for 3 hours for solidification treatment;

[0075] Blanching: Take the yam slices out of the solidifying liquid, rinse with clean water to remove the liquid and colloid, then boil them in boiling water for 5 minutes, and then rinse with clean water to remove the mucus;

[0076] Drying: Place the blanched yam slices in a 60°C oven and dry for 24 hours, turning them over once in the middle;

[0077] Crushing: Grind the dried yam slices into fine powder using a crusher and sieve to 80 mesh;

[0078] Packaging: Pack the yam powder into bags and seal them, then sterilize them at 105℃ for 2h.

[0079] The preparation method of the immunologically active substance is as follows:

[0080] Raw material pretreatment: select a raw material rich in β-glucan, clean the raw material, crush it to a particle size of 0.5 mm, and dry it with hot air at 80°C until the moisture content is ≤10% for later use; the raw material rich in β-glucan is oats, and the β-glucan content is 8g / 100g;

[0081] Supercritical CO 2 Extraction: The pretreated raw materials were loaded into the supercritical extraction equipment and subjected to supercritical CO extraction at a flow rate of 1500 L / h at 35 °C and 50 MPa. 2 Extract for 5 h to remove oil and other non-polar substances in the raw materials;

[0082] Enzymatic hydrolysis: Supercritical CO 2 The extracted raw material is mixed with deionized water at a material-liquid ratio of 1:5, and a composite enzyme preparation of 5% by mass is added, and enzymolysis is carried out at 45°C and pH 6.5 for 1 hour; a protease of -1% by mass is added, and enzymolysis is carried out at 50°C and pH 8 for 0.5 hour; a β-glucanase of 4% by mass is added, and enzymolysis is carried out at 55°C, pH 5.5, a substrate concentration of 5%, and an enzyme addition amount of 200 U / g for 3 hours to cut off the glycosidic bond of β-glucan and control its polymerization degree at 50; the composite enzyme preparation is a mixture of amylase and lipase in a mass ratio of 1:1, wherein the amylase is salivary amylase, and the lipase is gastric lipase. In addition, the protease is trypsin.

[0083] Extraction and purification: heat inactivate the enzyme at 85°C for 30 minutes, then centrifuge at 3000rpm for 30 minutes, and take the supernatant; add 2 times the volume of the modifier solution to the supernatant, the modifier solution is a 50% by mass soybean lecithin solution, mix well and keep warm in a 40°C water bath for 2 hours; adjust the pH of the supernatant to 6.5, add 5 times the volume of 75% by mass ethanol to precipitate for 16 hours; collect the precipitate by centrifugation at 2000rpm, and wash the precipitate twice with 85% by mass ethanol; dissolve the precipitate in water, use a 100kDa ultrafiltration membrane to separate and purify, remove impurities, and obtain the β-glucan component;

[0084] Drying and crushing: The purified β-glucan solution is vacuum concentrated to 15Bx at 45°C and 0.09MPa; 20% by weight of xylo-oligosaccharide and 2% by weight of gum arabic are added as stabilizers, mixed and dried by 250-mesh spray granulation; the dried product is ultrafinely crushed to a particle size of ≤50μm and sieved to obtain the product.

[0085] The method for preparing nutritious milk powder having the effect of improving immunity comprises the following steps:

[0086] (1) Raw material processing

[0087] Preheat and sterilize fresh milk at 85°C for 20 minutes;

[0088] (2) Mixing and homogenization

[0089] Take fresh milk, heat it to 40°C, add immune active substances, yam powder, and maltodextrin, stir evenly, and homogenize; the homogenization pressure is 22MPa, and the homogenization temperature is 50°C;

[0090] (3) Spray drying

[0091] The mixed and homogenized liquid material is atomized by an atomizer, and then spray-dried to obtain a powder product, and the powder product is cooled to room temperature; the atomization pressure is 0.2MPa, and the spray drying temperature is 220℃;

[0092] (4) Crushing and packaging

[0093] The spray-dried product is crushed to a particle size below 200 mesh, and then packaged in a dry and clean environment; the high-temperature sterilization temperature is 121°C and the time is 20 minutes;

[0094] (5) Sterilization storage

[0095] The packaged products are sterilized at high temperature and finally stored in a dry and cool place.

[0096] Example 2

[0097] Nutritious milk powder that has the effect of enhancing immunity.

[0098] The following raw materials are included in parts by weight:

[0099]

[0100] The parameters of the fresh milk are as follows: by mass percentage, protein 8%, fat 3%, carbohydrate 6.8%, and the balance is water;

[0101] The preparation method of the yam powder is as follows:

[0102] Material selection: Choose fresh, disease-free, high-quality yam as raw material;

[0103] Wash and peel: Wash the yam under running water to remove mud and impurities, then scrape off the skin with a stainless steel knife or bamboo stick;

[0104] Slice: Cut the peeled yam into 0.3cm thick slices;

[0105] Solidification treatment: Soak the yam slices in 0.5% sodium bisulfite solution for 2 hours for solidification treatment;

[0106] Blanching: Take the yam slices out of the solidifying liquid, rinse with clean water to remove the liquid and colloid, then boil them in boiling water for 8 minutes, and then rinse with clean water to remove the mucus;

[0107] Drying: Place the blanched yam slices in a 65°C oven and dry for 20 hours, turning them twice in the middle;

[0108] Crushing: Grind the dried yam slices into fine powder using a crusher and sieve to 150 mesh;

[0109] Packaging: Pack the yam powder into bags and seal them, then sterilize them at 105℃ for 2h.

[0110] The preparation method of the immunologically active substance is as follows:

[0111] Raw material pretreatment: select raw materials rich in β-glucan, clean the raw materials, crush them into particles of 3 mm, and dry them with hot air at 60°C until the moisture content is ≤10% for later use; the raw material rich in β-glucan is oats, and the β-glucan content is 8g / 100g.

[0112] Supercritical CO 2 Extraction: The pretreated raw materials were loaded into the supercritical extraction equipment and subjected to supercritical CO extraction at a flow rate of 4500L / h under the conditions of 65℃ and 10MPa. 2 Extract for 0.5 h to remove oil and other non-polar substances in the raw materials;

[0113] Enzymatic hydrolysis: Supercritical CO 2 The extracted raw material was mixed with deionized water at a material-liquid ratio of 1:35, and a composite enzyme preparation of 1% by mass was added, and the enzymatic hydrolysis was carried out at 65°C and pH 4.5 for 4 hours; a protease of 0.05% by mass was added, and the enzymatic hydrolysis was carried out at 60°C and pH 6 for 2 hours; a β-glucanase of 1% by mass was added, and the enzymatic hydrolysis was carried out at 55°C, pH 5.5, a substrate concentration of 5%, and an enzyme addition amount of 200 U / g for 3 hours to cut the glycosidic bond of β-glucan and control its polymerization degree at 300; the composite enzyme preparation was a mixture of amylase and lipase in a mass ratio of 1:1, wherein the amylase was salivary amylase and the lipase was gastric lipase. In addition, the protease was trypsin.

[0114] Extraction and purification: heat inactivate the enzyme at 100°C for 10 minutes, then centrifuge at 5000rpm for 15 minutes, and take the supernatant; add 4 times the volume of the modifier solution to the supernatant, the modifier solution is a 30% by mass soybean lecithin solution, mix well and keep warm in a 60°C water bath for 0.5h; adjust the pH of the supernatant to 7.5, add 3 times the volume of 95% by mass ethanol to precipitate for 4h; collect the precipitate by centrifugation at 4000rpm, and wash the precipitate with 75% by mass ethanol 4 times; dissolve the precipitate in water, use a 50kDa ultrafiltration membrane to separate and purify, remove impurities, and obtain the β-glucan component;

[0115] Drying and crushing: The purified β-glucan solution is vacuum concentrated to 45°Bx at 75°C and 0.01MPa; 5% by weight of xylo-oligosaccharide and 10% by weight of gum arabic are added as stabilizers, mixed and dried by 150-mesh spray granulation; the dried product is ultrafinely crushed to a particle size of ≤50μm and sieved to obtain the product.

[0116] The method for preparing nutritious milk powder having the effect of improving immunity comprises the following steps:

[0117] (1) Raw material processing

[0118] Preheat and sterilize fresh milk at 95°C for 10 minutes;

[0119] (2) Mixing and homogenization

[0120] Take fresh milk, heat it to 50°C, add immune active substances, yam powder, and maltodextrin, stir evenly, and homogenize; the homogenization pressure is 18MPa and the homogenization temperature is 60°C;

[0121] (3) Spray drying

[0122] The mixed and homogenized liquid material is atomized by an atomizer, and then spray-dried to obtain a powder product, and the powder product is cooled to room temperature; the atomization pressure is 0.4MPa, and the spray drying temperature is 180℃;

[0123] (4) Crushing and packaging

[0124] The spray-dried product is crushed to a particle size below 200 mesh, and then packaged in a dry and clean environment; the high-temperature sterilization temperature is 121°C and the time is 30 minutes;

[0125] (5) Sterilization storage

[0126] The packaged products are sterilized at high temperature and finally stored in a dry and cool place.

[0127] Example 3

[0128] Nutritious milk powder that has the effect of enhancing immunity.

[0129] The following raw materials are included in parts by weight:

[0130]

[0131] The parameters of the fresh milk are as follows: by mass percentage, protein 3%, fat 3%, carbohydrate 4.3%, and the balance is water;

[0132] The preparation method of the yam powder is as follows:

[0133] Material selection: Choose fresh, disease-free, high-quality yam as raw material;

[0134] Wash and peel: Wash the yam under running water to remove mud and impurities, then scrape off the skin with a stainless steel knife or bamboo stick;

[0135] Slice: Cut the peeled yam into 0.2cm thick slices;

[0136] Solidification treatment: Soak the yam slices in 0.3% sodium bisulfite solution for 2 hours for solidification treatment;

[0137] Blanching: Take the yam slices out of the solidifying liquid, rinse with clean water to remove the liquid and colloid, then boil them in boiling water for 5 minutes, and then rinse with clean water to remove the mucus;

[0138] Drying: Place the blanched yam slices in a 60°C oven and dry for 20 hours, turning them over once in the middle;

[0139] Crushing: Grind the dried yam slices into fine powder using a crusher and sieve to 80 mesh;

[0140] Packaging: Pack the yam powder into bags and seal them, then sterilize them at 105℃ for 2h.

[0141] The preparation method of the immunologically active substance is as follows:

[0142] Raw material pretreatment: select raw materials rich in β-glucan, clean the raw materials, crush them into particles with a diameter of 0.5 mm, and dry them with hot air at 60° C. until the moisture content is ≤10% for later use; the raw material rich in β-glucan is oats, and the β-glucan content is 8g / 100g.

[0143] Supercritical CO 2 Extraction: The pretreated raw materials were loaded into the supercritical extraction equipment and subjected to supercritical CO extraction at a flow rate of 1500 L / h at 35 °C and 10 MPa. 2 Extract for 0.5 h to remove oil and other non-polar substances in the raw materials;

[0144] Enzymatic hydrolysis: Supercritical CO 2 The extracted raw material is mixed with deionized water at a material-liquid ratio of 1:5, and a composite enzyme preparation of 1% by mass is added, and enzymolysis is carried out at 45°C and pH4.5 for 1 hour; a protease of 0.05% by mass is added, and enzymolysis is carried out at 50°C and pH6 for 0.5 hour; a β-glucanase of 1% by mass is added, and enzymolysis is carried out at 55°C, pH5.5, substrate concentration of 5%, and enzyme addition amount of 200U / g for 3 hours, and the glycosidic bond of β-glucan is cut, and its polymerization degree is controlled to 50; in the present invention, the composite enzyme preparation is a mixture of amylase and lipase in a mass ratio of 1:1, wherein the amylase is salivary amylase, and the lipase is gastric lipase. In addition, the protease is trypsin.

[0145] Extraction and purification: heat inactivate the enzyme at 85°C for 10 minutes, then centrifuge at 3000rpm for 15 minutes, and take the supernatant; add 2 times the volume of the modifier solution to the supernatant, the modifier solution is a 30% by mass soybean lecithin solution, mix well and keep warm in a 40°C water bath for 0.5h; adjust the pH of the supernatant to 6.5, add 3 times the volume of 75% by mass ethanol to precipitate for 4h; collect the precipitate by centrifugation at 2000rpm, and wash the precipitate twice with 75% by mass ethanol; dissolve the precipitate in water, use a 50kDa ultrafiltration membrane to separate and purify, remove impurities, and obtain the β-glucan component;

[0146] Drying and crushing: The purified β-glucan solution is vacuum concentrated to 15°Bx at 45°C and 0.01MPa; 5% by weight of xylo-oligosaccharide and 2% by weight of gum arabic are added as stabilizers, mixed and dried by 150-mesh spray granulation; the dried product is ultrafinely crushed to a particle size of ≤50μm and sieved to obtain the product.

[0147] The method for preparing nutritious milk powder having the effect of improving immunity comprises the following steps:

[0148] (1) Raw material processing

[0149] Preheat and sterilize fresh milk at 85°C for 10 minutes;

[0150] (2) Mixing and homogenization

[0151] Take fresh milk, heat it to 40°C, add immune active substances, yam powder, and maltodextrin, stir evenly, and homogenize; the homogenization pressure is 18MPa, and the homogenization temperature is 50°C;

[0152] (3) Spray drying

[0153] The mixed and homogenized liquid material is atomized by an atomizer, and then spray-dried to obtain a powder product, and the powder product is cooled to room temperature; the atomization pressure is 0.2MPa, and the spray drying temperature is 180℃;

[0154] (4) Crushing and packaging

[0155] The spray-dried product is crushed to a particle size below 200 mesh, and then packaged in a dry and clean environment; the high-temperature sterilization temperature is 121°C and the time is 20 minutes;

[0156] (5) Sterilization storage

[0157] The packaged products are sterilized at high temperature and finally stored in a dry and cool place.

[0158] Example 4

[0159] Nutritious milk powder that has the effect of enhancing immunity.

[0160] The following raw materials are included in parts by weight:

[0161]

[0162] The parameters of the fresh milk are as follows: by mass percentage, protein 8%, fat 5%, carbohydrate 6.8%, and the balance is water;

[0163] The preparation method of the yam powder is as follows:

[0164] Material selection: Choose fresh, disease-free, high-quality yam as raw material;

[0165] Wash and peel: Wash the yam under running water to remove mud and impurities, then scrape off the skin with a stainless steel knife or bamboo stick;

[0166] Slice: Cut the peeled yam into 0.3cm thick slices;

[0167] Solidification treatment: Soak the yam slices in 0.5% sodium bisulfite solution for 3 hours for solidification treatment;

[0168] Blanching: Take the yam slices out of the solidifying liquid, rinse with clean water to remove the liquid and colloid, then boil them in boiling water for 8 minutes, and then rinse with clean water to remove the mucus;

[0169] Drying: Place the blanched yam slices in a 65°C oven and dry for 24 hours, turning them over twice in the middle;

[0170] Crushing: Grind the dried yam slices into fine powder using a crusher and sieve to 150 mesh;

[0171] Packaging: Pack the yam powder into bags and seal them, then sterilize them at 105℃ for 2h.

[0172] The preparation method of the immunologically active substance is as follows:

[0173] Raw material pretreatment: select raw materials rich in β-glucan, clean the raw materials, crush them into particles of 3 mm, and dry them with hot air at 80°C until the moisture content is ≤10% for later use; the raw material rich in β-glucan is oats, and the β-glucan content is 8g / 100g.

[0174] Supercritical CO 2 Extraction: The pretreated raw materials were loaded into the supercritical extraction equipment and subjected to supercritical CO extraction at a flow rate of 4500L / h under the conditions of 65°C and 50MPa. 2 Extract for 5 h to remove oil and other non-polar substances in the raw materials;

[0175] Enzymatic hydrolysis: Supercritical CO 2 The extracted raw material is mixed with deionized water at a material-liquid ratio of 1:35, and a composite enzyme preparation of 5% by mass is added, and enzymolysis is performed at 65°C and pH 6.5 for 4 hours; a protease of 1% by mass is added, and enzymolysis is performed at 60°C and pH 8 for 2 hours; a β-glucanase of 4% by mass is added, and enzymolysis is performed at 55°C, pH 5.5, a substrate concentration of 5%, and an enzyme addition amount of 200 U / g for 3 hours, and the glycosidic bond of β-glucan is cut, and its polymerization degree is controlled at 300; in the present invention, the composite enzyme preparation is a mixture of amylase and lipase in a mass ratio of 1:1, wherein the amylase is salivary amylase, and the lipase is gastric lipase. In addition, the protease is trypsin.

[0176] Extraction and purification: heat inactivate the enzyme at 100°C for 30 minutes, then centrifuge at 5000rpm for 30 minutes, and take the supernatant; add 4 times the volume of the modifier solution to the supernatant, the modifier solution is a 50% by mass soybean lecithin solution, mix well and keep warm in a 60°C water bath for 2 hours; adjust the pH of the supernatant to 7.5, add 5 times the volume of 95% by mass ethanol to precipitate for 16 hours; collect the precipitate by centrifugation at 4000rpm, and wash the precipitate with 85% by mass ethanol 4 times; dissolve the precipitate in water, use a 100kDa ultrafiltration membrane to separate and purify, remove impurities, and obtain the β-glucan component;

[0177] Drying and crushing: The purified β-glucan solution is vacuum concentrated to 45°Bx at 75°C and 0.09MPa; 20% by weight of xylo-oligosaccharide and 10% by weight of gum arabic are added as stabilizers, mixed and dried by 250-mesh spray granulation; the dried product is ultrafinely crushed to a particle size of ≤50μm and sieved to obtain the product.

[0178] The method for preparing nutritious milk powder having the effect of improving immunity comprises the following steps:

[0179] (1) Raw material processing

[0180] Preheat and sterilize fresh milk at 95°C for 20 minutes;

[0181] (2) Mixing and homogenization

[0182] Take fresh milk, heat it to 50°C, add immune active substances, yam powder, and maltodextrin, stir evenly, and homogenize; the homogenization pressure is 22MPa, and the homogenization temperature is 60°C;

[0183] (3) Spray drying

[0184] The mixed and homogenized liquid material is atomized by an atomizer, and then spray-dried to obtain a powder product, and the powder product is cooled to room temperature; the atomization pressure is 0.4MPa, and the spray drying temperature is 220℃;

[0185] (4) Crushing and packaging

[0186] The spray-dried product is crushed to a particle size below 200 mesh, and then packaged in a dry and clean environment; the high-temperature sterilization temperature is 121°C and the time is 30 minutes;

[0187] (5) Sterilization storage

[0188] The packaged products are sterilized at high temperature and finally stored in a dry and cool place.

[0189] Example 5

[0190] Nutritious milk powder that has the effect of enhancing immunity.

[0191] The following raw materials are included in parts by weight:

[0192]

[0193] The parameters of the fresh milk are as follows: by mass percentage, protein 5%, fat 4%, carbohydrate 5.5%, and the balance is water;

[0194] The preparation method of the yam powder is as follows:

[0195] Material selection: Choose fresh, disease-free, high-quality yam as raw material;

[0196] Wash and peel: Wash the yam under running water to remove mud and impurities, then scrape off the skin with a stainless steel knife or bamboo stick;

[0197] Slice: Cut the peeled yam into 0.2cm thick slices;

[0198] Solidification treatment: Soak the yam slices in 0.4% sodium bisulfite solution for 2.5 hours for solidification treatment;

[0199] Blanching: Take the yam slices out of the solidifying liquid, rinse with clean water to remove the liquid and colloid, then boil them in boiling water for 7 minutes, and then rinse with clean water to remove the mucus;

[0200] Drying: Place the blanched yam slices in a 63°C oven and dry for 22 hours, turning them over twice in the middle;

[0201] Crushing: Grind the dried yam slices into fine powder using a crusher and sieve to 120 mesh;

[0202] Packaging: Pack the yam powder into bags and seal them, then sterilize them at 105℃ for 2h.

[0203] The preparation method of the immunologically active substance is as follows:

[0204] Raw material pretreatment: select raw materials rich in β-glucan, clean the raw materials, crush them to a particle size of 0.5-3mm, and dry them with hot air at 60-80℃ until the moisture content is ≤10% for later use; the composite enzyme preparation is a mixture of amylase and lipase in a mass ratio of 1:1, wherein the amylase is salivary amylase and the lipase is gastric lipase. In addition, the protease is trypsin.

[0205] Supercritical CO 2 Extraction: The pretreated raw materials were loaded into the supercritical extraction equipment and subjected to supercritical CO extraction at a flow rate of 3500L / h under the conditions of 55°C and 30MPa. 2 Extract for 3 h to remove oil and other non-polar substances in the raw materials;

[0206] Enzymatic hydrolysis: Supercritical CO 2 The extracted raw material was mixed with deionized water at a material-liquid ratio of 1:15, and a composite enzyme preparation of 3% by mass was added, and enzymolysis was performed at 55°C and pH 5.5 for 3 hours; a protease of 0.07% by mass was added, and enzymolysis was performed at 55°C and pH 7 for 1 hour; a β-glucanase of 3% by mass was added, and enzymolysis was performed at 55°C, pH 5.5, a substrate concentration of 5%, and an enzyme addition amount of 200 U / g for 3 hours to cut the glycosidic bond of β-glucan and control its polymerization degree at 200; the composite enzyme preparation was a mixture of amylase and lipase in a mass ratio of 1:1, wherein the amylase was salivary amylase and the lipase was gastric lipase. In addition, the protease was trypsin.

[0207] Extraction and purification: heat inactivate the enzyme at 95°C for 20 minutes, then centrifuge at 4000rpm for 22 minutes, and take the supernatant; add 3 times the volume of the modifier solution to the supernatant, the modifier solution is a 40% by mass soybean lecithin solution, mix well and keep warm in a 50°C water bath for 1 hour; adjust the pH of the supernatant to 7, add 4 times the volume of 85% by mass ethanol to precipitate for 10 hours; collect the precipitate by centrifugation at 3000rpm, and wash the precipitate with 80% by mass ethanol 3 times; dissolve the precipitate in water, use a 100kDa ultrafiltration membrane to separate and purify, remove impurities, and obtain the β-glucan component;

[0208] Drying and crushing: The purified β-glucan solution is vacuum concentrated to 35°Bx at 65°C and 0.05MPa; 10% by weight of xylo-oligosaccharide and 6% by weight of gum arabic are added as stabilizers, mixed and dried by 200-mesh spray granulation; the dried product is ultrafinely crushed to a particle size of ≤50μm and sieved to obtain.

[0209] The method for preparing nutritious milk powder having the effect of improving immunity comprises the following steps:

[0210] (1) Raw material processing

[0211] Preheat and sterilize fresh milk at 90°C for 15 minutes;

[0212] (2) Mixing and homogenization

[0213] Take fresh milk, heat it to 45°C, add immune active substances, yam powder, and maltodextrin, stir evenly, and homogenize; the homogenization pressure is 20MPa, and the homogenization temperature is 55°C;

[0214] (3) Spray drying

[0215] The mixed and homogenized liquid material is atomized by an atomizer, and then spray-dried to obtain a powder product, and the powder product is cooled to room temperature; the atomization pressure is 0.3MPa, and the spray drying temperature is 200℃;

[0216] (4) Crushing and packaging

[0217] The spray-dried product is crushed to a particle size below 200 mesh, and then packaged in a dry and clean environment; the high-temperature sterilization temperature is 121°C and the time is 25 minutes;

[0218] (5) Sterilization and storage

[0219] The packaged products are sterilized at high temperature and finally stored in a dry and cool place.

[0220] Comparative Example 1

[0221] Nutritious milk powder that has the effect of enhancing immunity.

[0222] The following raw materials are included in parts by weight:

[0223] 130 servings of fresh milk,

[0224] 22 parts of immune active substances,

[0225] 5 parts of maltodextrin.

[0226] The parameters of the fresh milk are as follows: in percentage by mass, protein is 5%, fat is 4%, carbohydrate is 5.5%, and the balance is water.

[0227] The preparation method of the immunologically active substance is as follows:

[0228] Raw material pretreatment: select raw materials rich in β-glucan, clean the raw materials, crush them into particles of 0.5-3 mm, and dry them with hot air at 60-80°C until the moisture content is ≤10% for later use; the raw material rich in β-glucan is oats, and the β-glucan content is 8g / 100g.

[0229] Supercritical CO 2 Extraction: The pretreated raw materials were loaded into the supercritical extraction equipment and subjected to supercritical CO extraction at a flow rate of 3500L / h under the conditions of 55°C and 30MPa. 2 Extract for 3 h to remove oil and other non-polar substances in the raw materials;

[0230] Enzymatic hydrolysis: Supercritical CO 2 The extracted raw material was mixed with deionized water at a material-liquid ratio of 1:15, and a composite enzyme preparation of 3% by mass was added, and the enzymatic hydrolysis was carried out at 55°C and pH 5.5 for 3 hours; a protease of 0.07% by mass was added, and the enzymatic hydrolysis was carried out at 55°C and pH 7 for 1 hour; a β-glucanase of 3% by mass was added, and the enzymatic hydrolysis was carried out at 55°C, pH 5.5, a substrate concentration of 5%, and an enzyme addition amount of 200 U / g for 3 hours to cut the glycosidic bond of β-glucan and control its polymerization degree at 200; the composite enzyme preparation was a mixture of amylase and lipase in a mass ratio of 1:1, wherein the amylase was salivary amylase, and the lipase was gastric lipase. In addition, the protease was pepsin.

[0231] Extraction and purification: heat inactivate the enzyme at 95°C for 20 minutes, then centrifuge at 4000rpm for 22 minutes, and take the supernatant; add 3 times the volume of the modifier solution to the supernatant, the modifier solution is a 40% by mass soybean lecithin solution, mix well and keep warm in a 50°C water bath for 1 hour; adjust the pH of the supernatant to 7, add 4 times the volume of 85% by mass ethanol to precipitate for 10 hours; collect the precipitate by centrifugation at 3000rpm, and wash the precipitate with 80% by mass ethanol 3 times; dissolve the precipitate in water, use a 100kDa ultrafiltration membrane to separate and purify, remove impurities, and obtain the β-glucan component;

[0232] Drying and crushing: The purified β-glucan solution is vacuum concentrated to 35°Bx at 65°C and 0.05MPa; 10% by weight of xylo-oligosaccharide and 6% by weight of gum arabic are added as stabilizers, mixed and dried by 200-mesh spray granulation; the dried product is ultrafinely crushed to a particle size of ≤50μm and sieved to obtain.

[0233] The method for preparing nutritious milk powder having the effect of improving immunity comprises the following steps:

[0234] (1) Raw material processing

[0235] Preheat and sterilize fresh milk at 90°C for 15 minutes;

[0236] (2) Mixing and homogenization

[0237] Take fresh milk, heat it to 45°C, add immune active substances and maltodextrin, stir evenly, and homogenize; the homogenization pressure is 20MPa and the homogenization temperature is 55°C;

[0238] (3) Spray drying

[0239] The mixed and homogenized liquid material is atomized by an atomizer, and then spray-dried to obtain a powder product, and the powder product is cooled to room temperature; the atomization pressure is 0.3MPa, and the spray drying temperature is 200℃;

[0240] (4) Crushing and packaging

[0241] The spray-dried product is crushed to a particle size below 200 mesh, and then packaged in a dry and clean environment; the high-temperature sterilization temperature is 121°C and the time is 25 minutes;

[0242] (5) Sterilization and storage

[0243] The packaged products are sterilized at high temperature and finally stored in a dry and cool place.

[0244] Comparative Example 2

[0245] Nutritious milk powder that has the effect of enhancing immunity.

[0246] The following raw materials are included in parts by weight:

[0247]

[0248] The parameters of the fresh milk are as follows: by mass percentage, protein 5%, fat 4%, carbohydrate 5.5%, and the balance is water;

[0249] The preparation method of the yam powder is as follows:

[0250] Material selection: Choose fresh, disease-free, high-quality yam as raw material;

[0251] Wash and peel: Wash the yam under running water to remove mud and impurities, then scrape off the skin with a stainless steel knife or bamboo stick;

[0252] Slice: Cut the peeled yam into 0.2cm thick slices;

[0253] Solidification treatment: Soak the yam slices in 0.4% sodium bisulfite solution for 2.5 hours for solidification treatment;

[0254] Blanching: Take the yam slices out of the solidifying liquid, rinse with clean water to remove the liquid and colloid, then boil them in boiling water for 7 minutes, and then rinse with clean water to remove the mucus;

[0255] Drying: Place the blanched yam slices in a 63°C oven and dry for 22 hours, turning them over twice in the middle;

[0256] Crushing: Grind the dried yam slices into fine powder using a crusher and sieve to 120 mesh;

[0257] Packaging: Pack the yam powder into bags and seal them, then sterilize them at 105℃ for 2h.

[0258] The preparation method of the immunologically active substance is as follows:

[0259] Raw material pretreatment: select raw materials rich in β-glucan, clean the raw materials, crush them into particles of 0.5-3 mm, and dry them with hot air at 60-80°C until the moisture content is ≤10% for later use; the raw material rich in β-glucan is barley, and the β-glucan content is 6g / 100g.

[0260] Enzymatic hydrolysis: the raw material and deionized water were mixed at a material-liquid ratio of 1:15, and a composite enzyme preparation of 3% by mass was added, and the enzymatic hydrolysis was carried out at 55°C and pH 5.5 for 3 hours; a protease of 0.07% by mass was added, and the enzymatic hydrolysis was carried out at 55°C and pH 7 for 1 hour; a β-glucanase of 3% by mass was added, and the enzymatic hydrolysis was carried out at 55°C, pH 5.5, a substrate concentration of 5%, and an enzyme addition amount of 200 U / g for 3 hours to cut the glycosidic bond of β-glucan and control its degree of polymerization at 200; the composite enzyme preparation was α-amylase and glucoamylase in a mass ratio of 1:1. In addition, the protease was trypsin.

[0261] Extraction and purification: heat inactivate the enzyme at 95°C for 20 minutes, then centrifuge at 4000rpm for 22 minutes, and take the supernatant; add 3 times the volume of the modifier solution to the supernatant, the modifier solution is a 40% by mass soybean lecithin solution, mix well and keep warm in a 50°C water bath for 1 hour; adjust the pH of the supernatant to 7, add 4 times the volume of 85% by mass ethanol to precipitate for 10 hours; collect the precipitate by centrifugation at 3000rpm, and wash the precipitate with 80% by mass ethanol 3 times; dissolve the precipitate in water, use a 100kDa ultrafiltration membrane to separate and purify, remove impurities, and obtain the β-glucan component;

[0262] Drying and crushing: The purified β-glucan solution is vacuum concentrated to 35°Bx at 65°C and 0.05MPa; 10% by weight of xylo-oligosaccharide and 6% by weight of gum arabic are added as stabilizers, mixed and dried by 200-mesh spray granulation; the dried product is ultrafinely crushed to a particle size of ≤50μm and sieved to obtain.

[0263] The method for preparing nutritious milk powder having the effect of improving immunity comprises the following steps:

[0264] (1) Raw material processing

[0265] Preheat and sterilize fresh milk at 90°C for 15 minutes;

[0266] (2) Mixing and homogenization

[0267] Take fresh milk, heat it to 45°C, add immune active substances, yam powder, and maltodextrin, stir evenly, and homogenize; the homogenization pressure is 20MPa, and the homogenization temperature is 55°C;

[0268] (3) Spray drying

[0269] The mixed and homogenized liquid material is atomized by an atomizer, and then spray-dried to obtain a powder product, and the powder product is cooled to room temperature; the atomization pressure is 0.3MPa, and the spray drying temperature is 200℃;

[0270] (4) Crushing and packaging

[0271] The spray-dried product is crushed to a particle size below 200 mesh, and then packaged in a dry and clean environment; the high-temperature sterilization temperature is 121°C and the time is 25 minutes;

[0272] (5) Sterilization storage

[0273] The packaged products are sterilized at high temperature and finally stored in a dry and cool place.

[0274] Comparative Example 3

[0275] Nutritious milk powder that has the effect of enhancing immunity.

[0276] The following raw materials are included in parts by weight:

[0277]

[0278] The parameters of the fresh milk are as follows: by mass percentage, protein 5%, fat 4%, carbohydrate 5.5%, and the balance is water;

[0279] The preparation method of the yam powder is as follows:

[0280] Material selection: Choose fresh, disease-free, high-quality yam as raw material;

[0281] Wash and peel: Wash the yam under running water to remove mud and impurities, then scrape off the skin with a stainless steel knife or bamboo stick;

[0282] Slice: Cut the peeled yam into 0.2cm thick slices;

[0283] Solidification treatment: Soak the yam slices in 0.4% sodium bisulfite solution for 2.5 hours for solidification treatment;

[0284] Blanching: Take the yam slices out of the solidifying liquid, rinse with clean water to remove the liquid and colloid, then boil them in boiling water for 7 minutes, and then rinse with clean water to remove the mucus;

[0285] Drying: Place the blanched yam slices in a 63°C oven and dry for 22 hours, turning them over twice in the middle;

[0286] Crushing: Grind the dried yam slices into fine powder using a crusher and sieve to 120 mesh;

[0287] Packaging: Pack the yam powder into bags and seal them, then sterilize them at 105℃ for 2h.

[0288] The preparation method of the immunologically active substance is as follows:

[0289] Raw material pretreatment: select raw materials rich in β-glucan, clean the raw materials, crush them into particles of 0.5-3 mm, and dry them with hot air at 60-80°C until the moisture content is ≤10% for later use; the raw material rich in β-glucan is oats, and the β-glucan content is 8g / 100g.

[0290] Supercritical CO 2 Extraction: The pretreated raw materials were loaded into the supercritical extraction equipment and subjected to supercritical CO extraction at a flow rate of 3500L / h under the conditions of 55°C and 30MPa. 2 Extract for 3 h to remove oil and other non-polar substances in the raw materials;

[0291] Extraction and purification: Supercritical CO 2 Add 3 times the volume of a modifier solution to the extracted raw material, wherein the modifier solution is a 40% by mass soybean lecithin solution, mix well and keep warm in a 50°C water bath for 1 hour; adjust the pH of the supernatant to 7, add 4 times the volume of 85% by mass ethanol to precipitate for 10 hours; collect the precipitate by centrifugation at 3000 rpm, and wash the precipitate with 80% by mass ethanol for 3 times; dissolve the precipitate in water, use a 100 kDa ultrafiltration membrane to separate and purify, remove impurities, and obtain a β-glucan component;

[0292] Drying and crushing: The purified β-glucan solution is vacuum concentrated to 35°Bx at 65°C and 0.05MPa; 10% by weight of xylo-oligosaccharide and 6% by weight of gum arabic are added as stabilizers, mixed and dried by 200-mesh spray granulation; the dried product is ultrafinely crushed to a particle size of ≤50μm and sieved to obtain.

[0293] The method for preparing nutritious milk powder having the effect of improving immunity comprises the following steps:

[0294] (1) Raw material processing

[0295] Preheat and sterilize fresh milk at 90°C for 15 minutes;

[0296] (2) Mixing and homogenization

[0297] Take fresh milk, heat it to 45°C, add immune active substances, yam powder, and maltodextrin, stir evenly, and homogenize; the homogenization pressure is 20MPa, and the homogenization temperature is 55°C;

[0298] (3) Spray drying

[0299] The mixed and homogenized liquid material is atomized by an atomizer, and then spray-dried to obtain a powder product, and the powder product is cooled to room temperature; the atomization pressure is 0.3MPa, and the spray drying temperature is 200℃;

[0300] (4) Crushing and packaging

[0301] The spray-dried product is crushed to a particle size below 200 mesh, and then packaged in a dry and clean environment; the high-temperature sterilization temperature is 121°C and the time is 25 minutes;

[0302] (5) Sterilization storage

[0303] The packaged products are sterilized at high temperature and finally stored in a dry and cool place.

[0304] Comparative Example 4

[0305] Nutritious milk powder that has the effect of enhancing immunity.

[0306] The following raw materials are included in parts by weight:

[0307]

[0308]

[0309] The parameters of the fresh milk are as follows: by mass percentage, protein 5%, fat 4%, carbohydrate 5.5%, and the balance is water;

[0310] The preparation method of the yam powder is as follows:

[0311] Material selection: Choose fresh, disease-free, high-quality yam as raw material;

[0312] Wash and peel: Wash the yam under running water to remove mud and impurities, then scrape off the skin with a stainless steel knife or bamboo stick;

[0313] Slice: Cut the peeled yam into 0.2cm thick slices;

[0314] Solidification treatment: Soak the yam slices in 0.4% sodium bisulfite solution for 2.5 hours for solidification treatment;

[0315] Blanching: Take the yam slices out of the solidifying liquid, rinse with clean water to remove the liquid and colloid, then boil them in boiling water for 7 minutes, and then rinse with clean water to remove the mucus;

[0316] Drying: Place the blanched yam slices in a 63°C oven and dry for 22 hours, turning them over twice in the middle;

[0317] Crushing: Grind the dried yam slices into fine powder using a crusher and sieve to 120 mesh;

[0318] Packaging: Pack the yam powder into bags and seal them, then sterilize them at 105℃ for 2h.

[0319] The preparation method of the immunologically active substance is as follows:

[0320] Raw material pretreatment: select raw materials rich in β-glucan, clean the raw materials, crush them into particles of 0.5-3 mm, and dry them with hot air at 60-80°C until the moisture content is ≤10% for later use; the raw material rich in β-glucan is oats, and the β-glucan content is 8g / 100g.

[0321] Supercritical CO 2 Extraction: The pretreated raw materials were loaded into the supercritical extraction equipment and subjected to supercritical CO extraction at a flow rate of 3500L / h under the conditions of 55°C and 30MPa. 2 Extract for 3 h to remove oil and other non-polar substances in the raw materials;

[0322] Enzymatic hydrolysis: Supercritical CO 2The extracted raw material was mixed with deionized water at a material-liquid ratio of 1:15, and a composite enzyme preparation of 3% by mass was added, and the enzymatic hydrolysis was carried out at 55°C and pH 5.5 for 3 hours; a protease of 0.07% by mass was added, and the enzymatic hydrolysis was carried out at 55°C and pH 7 for 1 hour; a β-glucanase of 3% by mass was added, and the enzymatic hydrolysis was carried out at 55°C, pH 5.5, a substrate concentration of 5%, and an enzyme addition amount of 200 U / g for 3 hours to cut the glycosidic bond of β-glucan and control its polymerization degree at 200; the composite enzyme preparation was a mixture of triglyceride esterase and phospholipase in a mass ratio of 1:1. In addition, the protease was trypsin.

[0323] Extraction and purification: heat inactivate the enzyme at 95°C for 20 minutes, then centrifuge at 4000rpm for 22 minutes, and take the supernatant; adjust the pH of the supernatant to 7, add 4 times the volume of 85% ethanol by mass to precipitate for 10 hours; collect the precipitate by centrifugation at 3000rpm, and wash the precipitate with 80% ethanol by mass for 3 times; dissolve the precipitate in water, use a 100kDa ultrafiltration membrane to separate and purify, remove impurities, and obtain the β-glucan component;

[0324] Drying and crushing: The purified β-glucan solution is vacuum concentrated to 35°Bx at 65°C and 0.05MPa; 10% by weight of xylo-oligosaccharide and 6% by weight of gum arabic are added as stabilizers, mixed and dried by 200-mesh spray granulation; the dried product is ultrafinely crushed to a particle size of ≤50μm and sieved to obtain.

[0325] The method for preparing nutritious milk powder having the effect of improving immunity comprises the following steps:

[0326] (1) Raw material processing

[0327] Preheat and sterilize fresh milk at 90°C for 15 minutes;

[0328] (2) Mixing and homogenization

[0329] Take fresh milk, heat it to 45°C, add immune active substances, yam powder, and maltodextrin, stir evenly, and homogenize; the homogenization pressure is 20MPa, and the homogenization temperature is 55°C;

[0330] (3) Spray drying

[0331] The mixed and homogenized liquid material is atomized by an atomizer, and then spray-dried to obtain a powder product, and the powder product is cooled to room temperature; the atomization pressure is 0.3MPa, and the spray drying temperature is 200℃;

[0332] (4) Crushing and packaging

[0333] The spray-dried product is crushed to a particle size below 200 mesh, and then packaged in a dry and clean environment; the high-temperature sterilization temperature is 121°C and the time is 25 minutes;

[0334] (5) Sterilization storage

[0335] The packaged products are sterilized at high temperature and finally stored in a dry and cool place.

[0336] Example 6

[0337] The nutritional milk powders prepared in Examples 1-5 and Comparative Examples 1-4 were subjected to animal model tests of immunity:

[0338] 100 two-week-old suckling mice were initially adapted to the breeding environment for one week and then randomly divided into 10 groups for immune regulation experiments, referring to the "Methods for Testing and Evaluation of Health Food Functions (2022 Edition) (Draft for Comments)" and "Methods for Evaluation of Immunity Enhancement Functions (Draft for Comments) and Revision Notes".

[0339] Table 1 Test results

[0340]

[0341]

[0342] As shown in Table 1, the various indicators (carbon clearance, phagocytic index, macrophage phagocytic rate, NK cell activity) of Examples 1-5 are higher than those of Comparative Examples 1-4 and the control group. Example 5 has the best effect, with the highest indicators. The effect of Comparative Examples 1-4 gradually decreases, indicating that each step or component removed has an impact on the immune enhancement effect of the product. The indicators of the control group are the lowest. These results show that the formula and preparation method in Examples 1-5 can effectively enhance the immune enhancement effect of the nutritious milk powder, while removing key ingredients or steps will reduce the effect of the product.

[0343] Comparative Example 1 removes yam powder. It can be seen from the immunity test results that after removing yam powder, the carbon clearance index, macrophage phagocytosis rate and NK cell activity of Comparative Example 1 are all lower than those of Example 5, indicating that yam powder plays an important role in improving the immunity of milk powder. The main efficacy mechanism of yam powder may be: yam contains a variety of nutrients such as protein, vitamins, trace elements, etc., which can regulate the human immune system and enhance immunity. Dioscin in yam can induce the production of interferon and enhance human immune function. Yam powder is rich in vitamin C and other antioxidants, which helps to improve the function of the immune system. The dietary fiber, vitamins, minerals and other ingredients in yam powder can strengthen the immune system, enhance resistance and prevent infection. Therefore, removing yam powder will cause the milk powder to lack the above-mentioned beneficial immunomodulatory ingredients, thereby reducing its effect of enhancing immunity. This shows that yam powder is one of the key raw materials in the formula, which is of great significance for the development of nutritious milk powder with the effect of enhancing immunity.

[0344] Comparative Example 2 Supercritical CO Preparation Method for Removing Immunoactive Substances 2 Extraction, from the results of the immunity test, it can be seen that after removing the supercritical CO2 extraction, the carbon clearance index, macrophage phagocytosis rate and NK cell activity of Comparative Example 2 are lower than those of Example 5, indicating that supercritical CO2 2 Extraction plays an important role in improving the immunity of milk powder. The main mechanism of supercritical CO2 extraction may be: supercritical CO 2 It has a dissolving ability similar to that of organic solvents and can effectively extract oils and other non-polar substances in the raw materials, thereby improving the purity and activity of β-glucan. 2 The extraction conditions are mild, which can preserve the natural structure and biological activity of β-glucan to the greatest extent and avoid the degradation or inactivation that may be caused by traditional organic solvent extraction. 2 Extraction is a green and environmentally friendly extraction technology that is non-toxic and residue-free, ensuring the safety of the product. After removing oil and non-polar impurities, the efficiency of enzymatic hydrolysis and extraction can be increased, which is conducive to obtaining high-purity and high-activity β-glucan.

[0345] Comparative Example 3 removes the enzymolysis of the preparation method of the immunoactive substance. It can be seen from the immunity test results that after removing the enzymolysis, the carbon clearance index, macrophage phagocytosis rate and NK cell activity of Comparative Example 3 are all lower than those of Example 5, indicating that enzymolysis plays an important role in improving the immunity of milk powder. The main mechanism of enzymolysis may be: enzymolysis can cut the glycosidic bond of β-glucan, control its degree of polymerization within a suitable range (such as 50-300), which is conducive to the absorption and utilization of β-glucan. The molecular weight of β-glucan without enzymolysis is large and not easily absorbed by the body. The synergistic effect of complex enzyme preparations, proteases, etc. can more thoroughly degrade macromolecular substances such as proteins and polysaccharides in the raw materials, so that β-glucan is fully released, and the purity and activity are improved. Enzymolysis helps to remove side chains and groups on β-glucan molecules that are not related to immunoactivity, so that its structure is more inclined to the optimal immunoactive conformation. Appropriate enzymolysis can improve the water solubility of β-glucan, improve its physicochemical properties, and facilitate extraction and purification in subsequent processes. Therefore, removing enzymatic hydrolysis will lead to a decrease in the purity, activity and bioavailability of β-glucan, weaken the immunostimulatory effect, and thus reduce its effect of enhancing immunity. This shows that enzymatic hydrolysis is one of the key process steps for preparing high-quality immunoactive substances, which is of great significance for the development of nutritional milk powder with the effect of enhancing immunity. Reasonable enzymatic hydrolysis conditions can significantly enhance the immune activity of β-glucan, which is an innovative point of the present invention.

[0346] Comparative Example 4 removes the modifier solution of the preparation method of the immunoactive substance. It can be seen from the immunity test results that after removing the soy lecithin modifier, the carbon clearance index, macrophage phagocytosis rate and NK cell activity of Comparative Example 4 are significantly lower than those of Example 5, indicating that soy lecithin plays a key role in improving the immunity of milk powder. The main efficacy mechanism of soy lecithin as a modifier may be: soy lecithin is a natural emulsifier that can enhance the dispersibility and stability of β-glucan in the aqueous phase, which is beneficial to its full immune activity. Lecithin contains polar lipid substances such as phosphatidylcholine, which can be combined with β-glucan through hydrophobic interaction to form a lipid-like complex, increase its fat solubility, and facilitate β-glucan to pass through the cell membrane, bind to immune cell receptors, and exert immunoregulatory functions. Soy lecithin itself also has certain immunoregulatory activity, such as enhancing macrophage phagocytosis, promoting antibody production, etc., and can produce synergistic effects with β-glucan. Lecithin can form a protective layer on the surface of β-glucan, reduce its degradation during preparation and storage, and maintain its natural conformation and biological activity. Therefore, removing the soy lecithin modifier will lead to a decrease in the dispersibility and stability of β-glucan, and a decrease in immune activity, thereby weakening its effect of enhancing immunity. This shows that surface modification of β-glucan using soy lecithin is one of the key process steps for preparing high-quality immunoactive substances, and is of great significance for the development of nutritious milk powder with the effect of enhancing immunity. The rational use of natural emulsifiers to modify active substances is an innovation and advantage of the present invention.

[0347] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the present invention can be implemented in other specific forms without departing from the spirit or essential features of the present invention. Therefore, the embodiments should be considered exemplary and non-restrictive in all respects, and the scope of the present invention is defined by the appended claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims be included in the present invention.

[0348] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.

Claims

1. A nutritious milk powder having the effect of improving immunity, characterized in that: The following raw materials are included in parts by weight:

2. The nutritional milk powder having the effect of improving immunity according to claim 1, characterized in that: The following raw materials are included in parts by weight:

3. The nutritional milk powder having the effect of improving immunity according to claim 2, characterized in that: The following raw materials are included in parts by weight:

4. The nutritional milk powder having the effect of improving immunity according to claim 3, characterized in that: The parameters of the fresh milk are as follows: by mass percentage, protein 3%-8%, fat 3%-5%, carbohydrate 4.3%-6.8%, and the balance is water; The preparation method of the yam powder is as follows: Material selection: Choose fresh, disease-free, high-quality yam as raw material; Wash and peel: Wash the yam under running water to remove mud and impurities, then scrape off the skin with a stainless steel knife or bamboo stick; Slice: Cut the peeled yam into slices 0.2-0.3cm thick; Solidification treatment: Soak the yam slices in 0.3-0.5% sodium bisulfite solution for 2-3 hours for solidification treatment; Blanching: Take the yam slices out of the solidifying liquid, rinse with clean water to remove the liquid and colloid, then boil them in boiling water for 5-8 minutes, and then rinse with clean water to remove the mucus; Drying: Place the blanched yam slices in an oven at 60-65℃ and dry for 20-24h, turning them 1-2 times in the middle; Crushing: Grind the dried yam slices into fine powder using a crusher and sieve to 80-150 mesh; Packaging: Pack the yam powder into bags and seal them, then sterilize them at 105℃ for 2h.

5. The nutritional milk powder having the effect of improving immunity according to claim 3, characterized in that: The preparation method of the immunologically active substance is as follows: Raw material pretreatment: select raw materials rich in β-glucan, clean the raw materials, crush them into particles with a diameter of 0.5-3 mm, and dry them with hot air at 60-80°C until the moisture content is ≤10% for later use; the raw material rich in β-glucan is oats, and the β-glucan content is 8g / 100g; Supercritical CO2 extraction: The pretreated raw materials are loaded into the supercritical extraction equipment and subjected to supercritical CO2 extraction at a flow rate of 1500-4500L / h for 0.5-5h at 35-65℃ and 10-50MPa to remove grease and other non-polar substances in the raw materials; Enzymolysis: the raw material after supercritical CO2 extraction is mixed with deionized water at a material-liquid ratio of 1:5-1:35, and a composite enzyme preparation of 1-5% by mass is added, and the enzymolysis is carried out at 45-65°C and pH4.5-6.5 for 1-4 hours; a protease of 0.05%-1% by mass is added, and the enzymolysis is carried out at 50-60°C and pH6-8 for 0.5-2 hours; a β-glucanase of 1-4% by mass is added, and the enzymolysis is carried out at 55°C, pH5.5, substrate concentration of 5%, and enzyme addition amount of 200U / g for 3 hours to cut off the glycosidic bond of β-glucan and control its polymerization degree within 50-300; the composite enzyme preparation is a mixture of amylase and lipase in a mass ratio of 1:1, wherein the amylase is salivary amylase, the lipase is gastric lipase, and the protease is trypsin; Extraction and purification: heat inactivate the enzyme at 85-100°C for 10-30 minutes, then centrifuge at 3000-5000rpm for 15-30 minutes, and take the supernatant; add 2-4 times the volume of the modifier solution to the supernatant, mix well, and keep warm in a 40-60°C water bath for 0.5-2 hours; adjust the pH of the supernatant to 6.5-7.5, add 3-5 times the volume of 75%-95% ethanol by mass percentage for precipitation for 4-16 hours; collect the precipitate by centrifugation at 2000-4000rpm, and wash the precipitate 2-4 times with 75%-85% ethanol by mass percentage; The precipitate is dissolved in water, and separated and purified using a 50-100 kDa ultrafiltration membrane to remove impurities and obtain a β-glucan component; Drying and crushing: the purified β-glucan solution is vacuum concentrated to 15-45°Bx at 45-75°C and 0.01-0.09MPa; 5-20% by weight of xylo-oligosaccharide and 2-10% by weight of gum arabic are added as stabilizers, mixed and dried by 150-250 mesh spray granulation; the dried product is ultrafinely crushed to a particle size of ≤50μm and sieved to obtain the product.

6. The nutritional milk powder having the effect of improving immunity according to claim 5, characterized in that: The modifier solution is a soybean lecithin solution with a mass percentage of 30-50%.

7. A method for preparing a nutritional milk powder having the effect of improving immunity, characterized in that: The following steps are involved: (1) Raw material processing Preheat and sterilize fresh milk at 85-95°C for 10-20 minutes; (2) Mixing and homogenization Take fresh milk, heat it to 40-50℃, add immune active substances, yam powder, maltodextrin, stir evenly, and homogenize; (3) Spray drying The mixed and homogenized liquid material is atomized by an atomizer, and then spray-dried to obtain a powder product, and the powder product is cooled to room temperature; (4) Crushing and packaging The spray-dried product is crushed to a particle size below 200 mesh, and then packaged in a dry and clean environment; (5) Sterilization storage The packaged products are sterilized at high temperature and finally stored in a dry and cool place.

8. The method for preparing the nutritional milk powder having the effect of improving immunity according to claim 7, characterized in that: The homogenization pressure in step (2) is 18-22 MPa, and the homogenization temperature is 50-60°C.

9. The method for preparing the nutritional milk powder having the effect of improving immunity according to claim 7, characterized in that: In step (3), the atomization pressure is 0.2-0.4 MPa, and the spray drying temperature is 180-220°C.

10. The method for preparing the nutritional milk powder having the effect of improving immunity according to claim 7, characterized in that: In step (5), the temperature of high temperature sterilization is 121° C. and the time is 20-30 min.

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