Formula food for delaying skeletal muscle senescence for middle-aged and elderly people

Abstract

The present invention provides a skeletal muscle senescence delaying formula food for middle-aged and elderly people, the composition comprises lactoferrin and pyrroloquinoline quinone disodium salt, and the weight ratio of the lactoferrin to the pyrroloquinoline quinone disodium salt is 20: 1-30: 1. The composition can be applied to preparation of the middle-aged and elderly formula food for delaying skeletal muscle senescence, and the middle-aged and elderly formula food containing the composition has the effects of delaying skeletal muscle senescence and preventing sarcopenia, and remarkably improves muscle quality, muscle strength and muscle functions.

Description

Technical Field

[0001] The invention relates to the technical field of functional compositions, and in particular to a middle-aged and elderly formula food for delaying skeletal muscle aging. Background Art

[0002] The strength and quality of muscles in the general population begin to decline with age after the age of 30. Changes in the body composition of the human body mostly begin with changes in the metabolism of related tissues in the body. With age, the synthesis rate of many proteins in the muscles slows down, especially myosin and mitochondrial proteins. These two proteins are important proteins for skeletal muscle fibers to generate force during contraction. As the synthesis rate of these two proteins decreases, the force generated by muscle contraction decreases, and ultimately the muscle strength and physical activity are weakened. Age-related changes in skeletal muscle act on one or more links in the neuromuscular chain, reducing muscle function, resulting in a decrease in muscle quality and strength.

[0003] In 2013, the European Working Group on Sarcopenia in Older People (EWGSOP) divided the occurrence and development of senile skeletal muscle degeneration into three stages: (1) Early stage: characterized by a decrease in skeletal muscle mass, but skeletal muscle strength and physical activity are not affected. (2) Middle stage: characterized by a decrease in skeletal muscle mass, accompanied by a decrease in skeletal muscle strength or physical activity. (3) Late stage: a significant decrease in skeletal muscle mass, a significant decrease in skeletal muscle strength, and a significant decrease in physical activity.

[0004] The decline of skeletal muscle will inevitably affect body functions. The most prominent manifestation is that as the strength of lower limb muscles decreases, the walking speed of middle-aged and elderly people slows down in daily life and it is difficult to go up and down stairs. Further decline of lower limb muscles will lead to reduced balance ability, unstable gait and easy falls when walking, and other motor function declines. If not prevented or delayed, it will eventually lead to disability, or even more serious death. Therefore, delaying the aging of skeletal muscles in middle-aged and elderly people and improving muscle quality, muscle strength and muscle function are technical issues that researchers need to solve urgently.

[0005] Lactoferrin is widely present in mammalian milk and is the core immune protein in breast milk. It has multiple biological activities, including antiviral infection, antioxidation, antibacterial, anticancer, anti-inflammatory and immunomodulatory. Pyrroloquinoline quinone disodium salt (PQQ) is considered to be a strong antioxidant that promotes growth, maintains mitochondrial function, regulates free radical levels and inhibits inflammatory responses.

[0006] At present, there are no reports on the effects of lactoferrin and pyrroloquinoline quinone disodium salt on muscle aging after combined use, so further research and discussion on the specific relationship between them is of great significance. Summary of the invention

[0007] In order to solve the above technical problems, the purpose of the present invention is to provide a middle-aged and elderly formula food for delaying skeletal muscle aging, which can improve muscle strength, muscle quality, muscle function, etc., thereby effectively delaying skeletal muscle aging.

[0008] To achieve the above object, the present invention first provides a middle-aged and elderly formula food, which contains a composition of lactoferrin and pyrroloquinoline quinone disodium salt, wherein the weight ratio of lactoferrin to pyrroloquinoline quinone disodium salt is 20:1-30:1.

[0009] The present invention also provides an application of a composition in the preparation of a product for delaying skeletal muscle aging, wherein the composition contains lactoferrin and pyrroloquinoline quinone disodium salt, and the weight ratio of lactoferrin to pyrroloquinoline quinone disodium salt is 20:1-30:1. Specifically, the product is an edible product, which can be a medicine or food (ordinary food, health food, special medical food, therapeutic diet, etc.). Preferably, the product is a middle-aged and elderly formula food.

[0010] In the above-mentioned formula food for middle-aged and elderly people, preferably, the weight ratio of lactoferrin to pyrroloquinoline quinone disodium salt is 22:1-28:1.

[0011] In the above-mentioned formula food for middle-aged and elderly people, preferably, the weight ratio of lactoferrin to pyrroloquinoline quinone disodium salt is 25:1.

[0012] In the above-mentioned formula food for middle-aged and elderly people, preferably, the purity of the pyrroloquinoline quinone disodium salt is ≥98.0g / 100g, calculated on a dry basis.

[0013] In the above-mentioned formula food for middle-aged and elderly people, preferably, based on the mass of the formula food for middle-aged and elderly people, the added amount of lactoferrin is 100-250 mg / 100 g, and the added amount of pyrroloquinoline quinone disodium salt is 4-10 mg / 100 g.

[0014] In the above-mentioned formula food for middle-aged and elderly people, preferably, the formula food for middle-aged and elderly people is a modified milk powder or rice flour for middle-aged and elderly people;

[0015] More preferably, based on 1000 parts by weight of the middle-aged and elderly modulated milk powder, the raw material composition of the middle-aged and elderly modulated milk powder includes: 4300-4500 parts of raw cow milk, 390-410 parts of desalted whey powder, 24-26 parts of whey protein powder, 14-16 parts of galacto-oligosaccharides, 31-33 parts of calcium carbonate, 6-8 parts of milk mineral salts, 5-7 parts of isomerized lactose, 2.5-3.5 parts of compound vitamins, 1.8-2.2 parts of phospholipids, 0.9-1.1 parts of compound minerals, and 0.9-1.1 parts of choline;

[0016] More preferably, the middle-aged and elderly modulated milk powder is middle-aged and elderly lactoferrin probiotics modulated milk powder;

[0017] Further preferably, based on 1000 parts by weight of the lactoferrin probiotics modulated milk powder for middle-aged and elderly people, the raw material composition of the lactoferrin probiotics modulated milk powder for middle-aged and elderly people includes: 3300-3500 parts of raw cow's milk, 270-280 parts of skim milk powder, 190-210 parts of lactose, 95-105 parts of desalted whey powder, 31-33 parts of calcium carbonate, 4-10 parts of lactic acid bacteria powder, 4.5-5.5 parts of milk mineral salts, 2-3 parts of compound vitamins, 2 parts of phospholipids, 1 part of compound minerals, and 1 part of choline;

[0018] More preferably, based on 1000 parts by weight of the rice noodles for middle-aged and elderly people, the raw material composition of the rice noodles for middle-aged and elderly people includes: 450-550 parts of rice, 240-280 parts of whole milk powder, 90-110 parts of corn, 35-45 parts of compound vitamins, 35-45 parts of compound minerals, 15-25 parts of coix seeds, 10-20 parts of Euryale ferox, 5-15 parts of lotus seeds, 5-15 parts of wolfberries, and 5-15 parts of walnut peptide powder.

[0019] The present invention also provides a method for preparing the above-mentioned formula food for the middle-aged and elderly, wherein when the food is a middle-aged and elderly formula milk powder, the steps are: batching (vacuum degree: -0.6±1bar, temperature: 45±2°C), mixing (time: 35-100min), preheating (50-65°C), homogenizing (total homogenizing pressure 180-210bar, homogenizing time 30-70min), concentrating and sterilizing (temperature: 85-95°C, pasteurization) Pressure: 2.4±0.6bar, back pressure valve pressure 0.7~0.9bar), spray drying (feeding amount 6000~12000kg / h, main inlet air temperature 165~220℃, exhaust air temperature 75~100℃), static fluidized bed drying (40~70℃), dynamic fluidized bed drying (A / B section: 42~68℃, C section: 20~55℃), dry mixing (V-type mixer 25min), to obtain the middle-aged and elderly modulated milk powder;

[0020] When the food is lactoferrin probiotics formula milk powder for middle-aged and elderly people, the steps are: batching (vacuum degree: -0.6±1bar, temperature: 45±2°C), mixing (time: 35-100min), preheating (50-65°C), homogenization (total homogenization pressure: 180-210bar, homogenization time: 30-70min), concentration and sterilization (temperature: 85-95°C, pasteurization pressure: 2.4±0.6bar) , back pressure valve pressure 0.7~0.9bar), spray drying (feeding amount 6000~12000kg / h, main inlet air temperature 165~220℃, exhaust air temperature 75~100℃), static fluidized bed drying (40~70℃), dynamic fluidized bed drying (A / B section: 42~68℃, C section: 20~55℃), dry mixing (V-type mixer 25min), to obtain the lactoferrin probiotics modulated milk powder for the middle-aged and elderly;

[0021] When the food is rice noodles for middle-aged and elderly people, the steps are: soaking rice (rice-water ratio: 1:0.6-1:0.8, washing three times and then soaking for 30 minutes), beating (using a pulping machine to grind the soaked rice), adjusting the slurry (substrate concentration 12%-20% (w / w), adding 0.1% calcium chloride, and mixing evenly through a colloid mill), adding enzyme (adding high-temperature α-amylase, adding amount: 0.1%-0.2%), preheating (90-95° C.), enzymolysis (time 1 0min), batching (adding nutrients in sequence), homogenizing (total homogenization pressure: 180-210bar, homogenization time: 30-70min), sterilizing (121°C, 3.5-5.0s), concentrating (55-70°C, concentrating to a substrate concentration of 24-27%), spray drying (feeding amount: 6500kg / h, air inlet temperature: 180-190°C, exhaust temperature: 80-90°C), and packaging to obtain the middle-aged and elderly rice noodles.

[0022] Among them, the beneficial effects of each preparation link are as follows:

[0023] ① Preparation and quality ratio control of ingredients: The specific ratios of D-galactose, lactoferrin, pyrroloquinoline quinone disodium salt (PQQ), and the mixed solution of lactoferrin and pyrroloquinoline quinone disodium salt (PQQ) meet the production requirements and can draw scientific conclusions.

[0024] ②Mixing and preparation: Use vacuum mixer and V-type mixer to ensure that the ingredients are evenly mixed in proportion, ensure the consistency and stability of the formula, so that the ingredients of each batch of samples remain stable and meet the expected experimental requirements.

[0025] ③ Production and processing: Use advanced production processes such as homogenization, pasteurization, spray drying or UHT sterilization to ensure product safety and quality, extend shelf life, while retaining the activity and stability of nutrients.

[0026] The technical solution of the present invention has the following beneficial technical effects:

[0027] The specific ratio formula of lactoferrin and pyrroloquinoline quinone disodium salt composition in the middle-aged and elderly formula food provided by the present invention can significantly improve muscle mass, muscle strength and muscle function, thereby effectively delaying skeletal muscle aging and preventing sarcopenia, and has good application prospects for the clinical prevention of sarcopenia. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 This is the grouping and drug administration of animal experiments.

[0029] Figure 2 Figure 2 is the body weight change curve of mice in each group during the intervention process.

[0030] Figure 3 The following are the data results of lean meat content in each group of mice.

[0031] Figure 4 The following are the fat content data of each group of mice.

[0032] Figure 5 The skeletal muscle mass and index data results after sampling from each group of mice.

[0033] Figure 6 Shown are the grip strength test data results of each group of mice.

[0034] Figure 7 Shown are the inverted grid hanging experiment data results for each group of mice.

[0035] Figure 8 These are the treadmill test data results for each group of mice. DETAILED DESCRIPTION

[0036] In order to have a clearer understanding of the technical features, purposes and beneficial effects of the present invention, the technical solution of the present invention is now described in detail below, but it should not be construed as limiting the applicable scope of the present invention.

[0037] The present invention provides a composition consisting of lactoferrin and pyrroloquinoline quinone disodium salt. The composition improves the muscle strength, muscle quality, and muscle function of mice and delays skeletal muscle aging. The efficacy experiment is as follows: Figure 1 Animal experiment grouping and drug administration:

[0038] 1) Animal experiments

[0039] Six-week-old male SPF C57BL / 6 mice, weighing 20±1 g / mouse, were purchased from Speffort. The breeding conditions were room temperature 22±2°C, light and dark cycles of 12 h each, and they were adapted for one week after purchase.

[0040] Experimental drug preparation:

[0041] aD-galactose: D-galactose powder (Sigma, A3134) was accurately weighed and intraperitoneally injected at a dose of 500 mg / kg / day according to the mouse body weight, and dissolved in distilled water. The intraperitoneal injection volume for each mouse was 100 μL, and the solvent concentration was 100 mg / mL.

[0042] b. Lactoferrin: Accurately weigh lactoferrin powder and gavage the mice at a dose of 500 mg / kg / day according to their body weight. Slowly dissolve the powder in distilled water in batches and stir magnetically for 5 minutes at 55°C to fully dissolve it. The gavage volume for each mouse is 100 μL, and the solvent concentration is 100 mg / mL.

[0043] c. Pyrroloquinoline quinone disodium salt (PQQ): Precisely weigh pyrroloquinoline quinone disodium salt (PQQ) powder (Hubei Meiqi Health Technology Co., Ltd., CAS122628-50-6) and gavage the mice at a dose of 20 mg / kg / day according to their body weight. Add the powder into distilled water to fully dissolve it. The gavage volume for each mouse was 100 μL, and the solvent concentration was 4 mg / mL.

[0044] d. Lactoferrin and pyrroloquinoline quinone disodium salt (PQQ) mixed solution: A certain amount of lactoferrin and pyrroloquinoline quinone disodium salt (PQQ) powder (Hubei Meiqi Health Technology Co., Ltd., CAS122628-50-6) were accurately weighed respectively, the weight ratio of lactoferrin to pyrroloquinoline quinone disodium salt (PQQ) powder was 25:1, and it was fully dissolved according to the above dissolution method, and the gavage volume for each mouse was 100 μL.

[0045] Animal Grouping:

[0046] Six-week-old male SPF C57BL / 6 mice were randomly divided into five groups, with six mice in each group, namely the normal control group, sarcopenia model group, lactoferrin group, pyrroloquinoline quinone disodium salt group (PQQ group), and lactoferrin and pyrroloquinoline quinone disodium salt combined intervention group (combined group). The normal control group was intraperitoneally injected and gavaged with normal saline every day, and the other four groups were intraperitoneally injected with D-galactose every day, the sarcopenia model group was gavaged with normal saline every day, the lactoferrin group was gavaged with lactoferrin solution every day, the PQQ group was gavaged with pyrroloquinoline quinone disodium salt solution every day, and the combined group was gavaged with a mixed solution of lactoferrin and pyrroloquinoline quinone disodium salt every day for 8 weeks. Each group of mice was intraperitoneally and gavaged once a day, and the experimental period was 56 days. During the experiment, the mice in each group had free access to food and water, and the mice were weighed regularly every week.

[0047] Test materials:

[0048] After the last oral administration of the mice, the behavioral experiment of mice was carried out immediately the next day. After the test, the skeletal muscles of the tibialis anterior (TA), soleus (SOL), extensor digitorum longus (EDL), gastrocnemius (GAS) and other hind limbs of the mice were taken and weighed. The skeletal muscles of the left leg of the mice were preserved in tissue fixative, and the skeletal muscles of the right leg were quickly frozen in liquid nitrogen and placed in a -80°C refrigerator for use.

[0049] 2) Body composition analysis

[0050] Body composition analysis and imaging

[0051] After the intervention, the body composition of mice was measured using the awake small animal body composition analysis and imaging system (animal fat meter). The mice were weighed before the test and then placed in the instrument after self-check. After the measurement, the physiological parameters such as lean meat content and fat content of the mice in the awake state were obtained. Each mouse was measured 2-3 times.

[0052] 3) Behavioral experiments

[0053] a. Inverted grid suspension experiment

[0054] The Inverted Grid is a 43cm wire mesh consisting of 1mm diameter wires. It is surrounded by a 4cm deep wooden bearing (to prevent the occasional mouse from trying to climb to the other side). Each animal is placed in the center of the grid, then inverted 180° and placed 40cm above the cage pad. A timer is used to record the time the animal is suspended on the wire. If the mouse falls within 10s, the test should be repeated immediately to ensure accuracy. The test is based on the mouse's instinctive fear of falling, so it is best to let it complete this test in an unknown state in a limited number of repetitions.

[0055] b. Grip strength test

[0056] The test was carried out using a rat and mouse grip strength tester (model: ZS-ZL). The basic process is divided into the following steps:

[0057] (1) Install the elastic metal strip onto the sensor and secure it.

[0058] (2) Turn on the sensor and select peak mode. Do not apply a force greater than the sensor's strength tolerance.

[0059] (3) The display sensor is reset to zero.

[0060] (4) Take the mouse out of the cage and grab the middle of the mouse's tail between your thumb and index finger.

[0061] (5) Limb measurement: Place the mouse on the elastic metal bar, and allow the mouse's front and hind paws to touch the elastic metal bar before measurement, keep the torso and the elastic metal bar horizontal, and gently pull the mouse's tail from the top of the elastic metal bar until the mouse can no longer maintain its grip and the metal bar falls off its paws. During the test, the measuring device will record the maximum limb muscle force value (g) and display it on the screen of the instrument. Each mouse will be tested three times in a row.

[0062] c. Treadmill test

[0063] (1) Adaptation stage

[0064] Table 1

[0065] Speed(m / min) Acceleration time(s) Speed ​​duration (min) Initial Speed 5 5 3 First speed 10 5 3 Secondary speed 15 5 4

[0066] The test was conducted using a small animal treadmill (model: ZS-PT-IV), and the treadmill parameters during the adaptation phase were set as shown in Table 1. The treadmill stimulation current was set to 0.3 mA, and this gradual training method was used to adapt the animals to the treadmill. This adaptation process lasted 2-3 days, once a day, and each time was about 10 minutes.

[0067] (2) Testing phase

[0068] Table 2

[0069] Speed(m / min) Acceleration time(s) Speed ​​duration (min) Initial Speed 10 5 2 First speed 15 5 3 Secondary speed 20 5 To exhaustion

[0070] The treadmill parameters for the test phase are shown in Table 2. The treadmill stimulation current was set to 0.3 mA. Exhaustion was indicated by the mice stopping running for 10 seconds and then failing to run after 5 seconds of electrical and noise stimulation. The exhaustion time of the mice was recorded. This process was repeated once a day for 2-3 days.

[0071] The present invention has completed animal level verification.

[0072] 4) Experimental results

[0073] 1. Figure 2 is the weight change curve of mice. Figure 2 It can be seen that the body weight of mice in each group showed an upward trend.

[0074] 2. Figure 3 and Figure 4 The data are respectively the lean meat content and fat content of each group of mice. Figure 3 and Figure 4It can be seen that compared with the sarcopenia model group mice, the lean meat content of mice significantly increased after the intervention of lactoferrin and PQQ alone or in combination, and was close to that of the normal control group; at the same time, the accumulation of fat was delayed. The increase in lean meat content and the decrease in fat content of mice represent an increase in the proportion of their muscle tissue, indicating that the skeletal muscle aging and growth of mice have been improved.

[0075] 3. Skeletal muscle index is the criterion for judging muscle atrophy. Figure 5 The skeletal muscle mass and index test results after sampling from each group of mice. Figure 5 It can be seen that the muscle index of the skeletal muscles of various parts of the hind limbs in the sarcopenia model group was significantly lower than that in the normal control group mice, indicating that the mice in the sarcopenia model group had aging-related muscle atrophy and the experimental model was successful. Compared with the normal control group mice, the skeletal muscle mass and index of the hind limb gastrocnemius (GAS) (Figure A is the gastrocnemius mass test result, Figure E is the gastrocnemius index test result), tibialis anterior (TA) (Figure B is the tibialis anterior mass test result, Figure F is the tibialis anterior index test result), extensor digitorum longus (EDL) (Figure C is the extensor digitorum longus mass test result, Figure G is the extensor digitorum longus index test result), and soleus (SOL) (Figure D is the soleus mass test result, Figure H is the soleus index test result) of the sarcopenia model group mice were significantly reduced. After lactoferrin and PQQ intervention alone or in combination, the mass and index of the four parts of skeletal muscle were adjusted to varying degrees, and the corresponding skeletal muscle mass and index of the combined group were closer to or even higher than those of the normal control group, indicating that nutritional intervention has a certain improvement effect on the reduction of muscle mass, and the combined effect of lactoferrin and PQQ is more obvious.

[0076] 4. Figure 6 The following are the grip strength test results of each group of mice. Figure 6 It can be seen that compared with the sarcopenia model group, the maximum muscle strength values ​​of each group of mice were significantly improved after single or combined intervention with lactoferrin and PQQ, and the combined group was significantly higher than the lactoferrin group and PQQ group, indicating that combined intervention can better improve the muscle strength of sarcopenia mice.

[0077] 5. Figure 7 and Figure 8 The results of the inverted grid hanging test and the treadmill test for each group of mice are shown in Figure 2. Figure 7 , Figure 8 It can be seen that compared with the sarcopenia model group, after the intervention of lactoferrin and PQQ alone or in combination, the exhaustion time and the hanging time of the inverted grid in the treadmill test of each group of mice were prolonged, and the combined group was significantly longer than the lactoferrin group and PQQ group, indicating that the muscle endurance and function of mice were better improved after the combined intervention.

[0078] Through the experimental result curves of the combined intervention of lactoferrin and pyrroloquinoline quinone disodium salt (PQQ) in model mice, it was found that the combined intervention of effective concentrations of lactoferrin and pyrroloquinoline quinone disodium salt (PQQ) can significantly improve the muscle strength, muscle mass, muscle function, etc. of mice, thereby effectively delaying the aging of skeletal muscle of mice.

[0079] Preparation of middle-aged and elderly formula food containing composition for delaying skeletal muscle aging

[0080] Example 1

[0081] The present embodiment provides a middle-aged and elderly modulated milk powder, wherein the total protein content of the middle-aged and elderly modulated milk powder is 19.0 g / 100 g, the lactoferrin content is 100 mg / 100 g, the pyrroloquinoline quinone disodium salt (PQQ) content is 4 mg / 100 g, the fat content is 18.0 g / 100 g; and the carbohydrate content is 55.0 g / 100 g;

[0082] This embodiment is achieved by compounding the following raw materials in parts by weight, and its raw material composition includes (preparing 1000 parts by weight):

[0083] 4400 parts of raw cow's milk, 400 parts of desalted whey powder, 25 parts of whey protein powder, 15 parts of galacto-oligosaccharides, 32 parts of calcium carbonate, 7 parts of milk mineral salts, 6 parts of isomerized lactose, 3 parts of complex vitamins, 2 parts of phospholipids, 1 part of complex minerals, and 1 part of choline.

[0084] The middle-aged and elderly modulated milk powder of this embodiment is prepared by a dry-wet composite production process, and the specific steps include: batching (vacuum degree: -0.6±1bar, temperature: 45±2°C), mixing (time: 35-100min), preheating (50-65°C), homogenization (total homogenization pressure 180-210bar, homogenization time 30-70min), concentration and sterilization (temperature: 85-95°C, pasteurization pressure: 2.4±0.6bar, back pressure valve pressure 0.7-0.9bar), spray drying (feeding amount 6000-12000kg / h, main inlet temperature 165-220°C, exhaust temperature 75-100°C), static fluidized bed drying (40-70°C), dynamic fluidized bed drying (A / B section: 42-68°C, C section: 20-55°C), dry mixing (V-type mixer 25min) to obtain the finished product. After testing, various indicators of the finished product meet the food standard requirements for formula milk powder for middle-aged and elderly people.

[0085] Example 2

[0086] The present embodiment provides a lactoferrin probiotics modulated milk powder for middle-aged and elderly people, wherein the lactoferrin probiotics modulated milk powder for middle-aged and elderly people has a total protein content of 27 g / 100 g, a fat content of 28.6 g / 100 g, a carbohydrate content of 36.8 g / 100 g, and a lactic acid bacteria content of 1×10 7 CFU / g, lactoferrin content is 100mg / 100g, and pyrroloquinoline quinone disodium salt (PQQ) content is 4mg / 100g.

[0087] This embodiment is achieved by compounding the following raw materials in parts by weight, and its raw material composition includes (preparing 1000 parts by weight):

[0088] 3400 parts of raw milk, 275 parts of skimmed milk powder, 200 parts of lactose, 100 parts of desalted whey powder, 32 parts of calcium carbonate, 4 parts of lactic acid bacteria powder, 5 parts of milk mineral salts, 2.5 parts of complex vitamins, 2 parts of phospholipids, 1 part of complex minerals, and 1 part of choline.

[0089] The middle-aged and elderly lactoferrin probiotics modulated milk powder of the present embodiment is prepared by a dry production process, and the specific steps include: batching (vacuum degree: -0.6 ± 1bar, temperature: 45 ± 2°C), mixing (time: 35-100min), preheating (50-65°C), homogenization (homogenization total pressure 180-210bar, homogenization time 30-70min), concentration and sterilization (temperature: 85-95°C, pasteurization pressure: 2.4 ± 0.6bar, back pressure valve pressure 0.7-0.9bar), spray drying (feeding amount 6000-12000kg / h, main inlet temperature 165-220°C, exhaust temperature 75-100°C), static fluidized bed drying (40-70°C), dynamic fluidized bed drying (A / B section: 42-68°C, C section: 20-55°C), dry mixing (V-type mixer 25min) to obtain the finished product. After testing, various indicators of the finished product meet the food standard requirements for formula milk powder for middle-aged and elderly people.

[0090] Example 3

[0091] The present embodiment provides rice noodles for middle-aged and elderly people, wherein the total protein content of the rice noodles is 5.4 g / 100 g, the fat content is 1.6 g / 100 g, the carbohydrate content is 84.2 g / 100 g, the lactoferrin content is 250 mg / 100 g, and the pyrroloquinoline quinone disodium salt (PQQ) content is 10 mg / 100 g.

[0092] This embodiment is achieved by compounding the following raw materials in parts by weight, and its raw material composition includes (preparing 1000 parts by weight):

[0093] 500 parts of rice, 260 parts of whole milk powder, 100 parts of corn, 40 parts of compound vitamins, 40 parts of compound minerals, 20 parts of coix seeds, 15 parts of Euryale ferox, 10 parts of lotus seeds, 10 parts of wolfberry, and 5 parts of walnut peptide powder.

[0094] The middle-aged and elderly rice noodles of the present embodiment are prepared by a wet drying production process, and the specific steps include: soaking rice (rice-water ratio: 1:0.6-1:0.8, washing three times and then soaking for 30 minutes), beating (using a pulping machine to grind the soaked rice), adjusting the slurry (substrate concentration 12%-20% (w / w), adding 0.1% calcium chloride, and mixing evenly through a colloid mill), adding enzyme (adding high-temperature α-amylase, adding amount: 0.1%-0.2%), preheating (90-95 ℃), enzymolysis (time 10min), batching (adding nutrients in sequence), homogenization (total homogenization pressure: 180-210bar, homogenization time: 30-70min), sterilization (121℃, 3.0-5.0s), concentration (55-70℃, concentrated to substrate concentration of 24-27%), spray drying (feeding amount: 6500kg / h, inlet air temperature: 180-190℃, exhaust air temperature: 80-90℃), packaging, and obtaining the finished product.

[0095] The contents not described in detail in this specification belong to the prior art known to professional and technical personnel in this field.

[0096] Finally, it should be noted that the above description is only a preferred example of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

[0097] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention belong to the scope of protection of the present invention.

[0098] Unless specifically defined otherwise, all technical and scientific terms used herein have the same meanings as commonly understood by one of ordinary skill in the relevant art.

[0099] The operating conditions not specified in detail in the examples are carried out according to conventional operations in the relevant field.

Claims

1. A formula food for middle-aged and elderly people, comprising a composition of lactoferrin and pyrroloquinoline quinone disodium salt, wherein the weight ratio of lactoferrin to pyrroloquinoline quinone disodium salt is 20:1-30:

1.

2. The middle-aged and elderly formula food according to claim 1, wherein: The weight ratio of lactoferrin to pyrroloquinoline quinone disodium salt is 22:1-28:

1.

3. The middle-aged and elderly formula food according to claim 1, wherein: The weight ratio of lactoferrin to pyrroloquinoline quinone disodium salt is 25:

1.

4. The middle-aged and elderly formula food according to claim 1, wherein: The purity of the pyrroloquinoline quinone disodium salt is ≥98.0 g / 100 g, calculated on a dry basis.

5. The middle-aged and elderly formula food according to claim 1, wherein: Based on the mass of the middle-aged and elderly formula food, the added amount of lactoferrin is 100-250 mg / 100 g, and the added amount of pyrroloquinoline quinone disodium salt is 4-10 mg / 100 g.

6. The middle-aged and elderly formula food according to any one of claims 1 to 5, wherein: The formula food for the middle-aged and elderly is a formula milk powder for the middle-aged and elderly, a formula milk powder for the middle-aged and elderly with lactoferrin and probiotics, or a formula rice flour for the middle-aged and elderly.

7. The middle-aged and elderly formula food according to claim 6, wherein: Based on 1000 parts by weight of the formula milk powder for middle-aged and elderly people, the raw material composition of the formula milk powder for middle-aged and elderly people includes: 4300-4500 parts of raw cow's milk, 390-410 parts of desalted whey powder, 24-26 parts of whey protein powder, 14-16 parts of galacto-oligosaccharides, 31-33 parts of calcium carbonate, 6-8 parts of milk mineral salts, 5-7 parts of isomerized lactose, 2.5-3.5 parts of compound vitamins, 1.8-2.2 parts of phospholipids, 0.9-1.1 parts of compound minerals, and 0.9-1.1 parts of choline.

8. The middle-aged and elderly formula food according to claim 6, wherein: The middle-aged and elderly modulated milk powder is a middle-aged and elderly lactoferrin probiotics modulated milk powder; Among them, based on the weight of the lactoferrin probiotics formula milk powder for middle-aged and elderly people as 1000 parts, the raw material composition of the lactoferrin probiotics formula milk powder for middle-aged and elderly people includes: 3300-3500 parts of raw cow's milk, 270-280 parts of skimmed milk powder, 190-210 parts of lactose, 95-105 parts of desalted whey powder milk powder, 31-33 parts of calcium carbonate, 4-10 parts of lactic acid bacteria powder, 4.5-5.5 parts of milk mineral salts, 2-3 parts of compound vitamins, 2 parts of phospholipids, 1 part of compound minerals, and 1 part of choline.

9. The middle-aged and elderly formula food according to claim 6, wherein: Based on 1000 parts by weight of the rice noodles for middle-aged and elderly people, the raw material composition of the rice noodles for middle-aged and elderly people includes: 450-550 parts of rice, 240-280 parts of whole milk powder, 90-110 parts of corn, 35-45 parts of compound vitamins, 35-45 parts of compound minerals, 15-25 parts of coix seeds, 10-20 parts of euryale seeds, 5-15 parts of lotus seeds, 5-15 parts of wolfberries, and 5-15 parts of walnut peptide powder.

10. Use of a composition in preparing a product for delaying skeletal muscle aging, wherein: The composition contains lactoferrin and pyrroloquinoline quinone disodium salt, and the weight ratio of lactoferrin to pyrroloquinoline quinone disodium salt is 20:1-30:1; preferably, the product is a formula food for middle-aged and elderly people.

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