High-calcium milk containing colostrum basic protein and preparation method thereof

Abstract

The invention belongs to the technical field of dairy product processing, particularly relates to high-calcium milk containing colostrum basic protein, and further discloses a preparation method of the high-calcium milk. According to the high-calcium milk containing colostrum basic protein, milk serves as a main raw material, and milk mineral salt, a stabilizer, a thickening agent, nutrients, vitamin D, the colostrum basic protein and other raw material components are added. According to the high-calcium milk containing the colostrum basic protein, due to the proportion of the colostrum basic protein and the vitamin D, the nutritional value of the milk is effectively improved, calcium conversion and absorption can be promoted, calcium absorption by bones can be promoted, and the immunity of a human body is effectively improved.

Description

Technical Field

[0001] The invention belongs to the technical field of dairy product processing, and in particular relates to high-calcium milk containing colostrum alkaline protein, and further discloses a preparation method thereof. Background Art

[0003] At present, the indicators of high calcium products on the market generally require protein to reach 3.0-3.3g / 100mL, fat 3.2-3.5g / 100mL, and calcium content 120-135mg / 100mL. However, the higher the protein content and calcium content of the product, the more likely the product will flocculate. For example, the calcium-fortified milk disclosed in Chinese patent CN112544715A, its product raw materials include milk mineral salts, colostrum alkaline protein, vitamin D, gellan gum, compound emulsifier and raw milk. The calcium content and protein content of this product are better than similar products on the market, and the addition of colostrum alkaline protein has the function of improving bone health. However, in order to solve the precipitation problem caused by the addition of milk mineral salts, this product needs to add more compound emulsifiers, and the product ingredients are relatively complex. Summary of the invention

[0004] Therefore, the technical problem to be solved by the present invention is to provide a high-calcium milk containing colostrum alkaline protein, which can effectively improve the calcium absorption of the human body and has the advantage of stable product properties;

[0005] The second technical problem to be solved by the present invention is to provide a method for preparing the high-calcium milk containing colostrum alkaline protein.

[0006] In order to solve the above technical problems, the high-calcium milk containing colostrum alkaline protein described in the present invention is composed of the following components by mass content: 0.1-0.15wt% of milk mineral salt, 0.01-0.06wt% of stabilizer, 0.01-0.17wt% of thickener, 0.02-0.2wt% of nutrients, 0.011-0.09wt% of colostrum alkaline protein, 0.0011-0.009wt% of vitamin D, and the balance is raw cow's milk.

[0007] Specifically, in the high-calcium milk containing colostrum alkaline protein, the mass ratio of vitamin D to colostrum alkaline protein is 0.08-0.1:1;

[0008] Preferably, the mass ratio of the vitamin D to the colostrum basic protein is 0.1:1.

[0009] Specifically, the high-calcium milk containing colostrum alkaline protein, the stabilizer includes a phosphate stabilizer;

[0010] Preferably, the stabilizer comprises sodium hexametaphosphate and / or sodium tripolyphosphate.

[0011] Specifically, in the high-calcium milk containing colostrum alkaline protein, the thickener includes one or a mixture of several of gellan gum, carrageenan, guar gum and microcrystalline cellulose.

[0012] Specifically, the high-calcium milk containing colostrum alkaline protein, the nutrients include trace elements;

[0013] Preferably, the nutrients include one or a mixture of several of vitamin A, B vitamins, vitamin C, vitamin E, calcium lactate, taurine, folic acid, niacin, choline, ferrous sulfate, ferric citrate, zinc sulfate, zinc gluconate, ferrous sulfate, sodium ferric ethylenediaminetetraacetate, ferric pyrophosphate, zinc citrate, zinc acetate, zinc carbonate, arachidonic acid, docosahexaenoic acid or casein phosphopeptide.

[0014] Specifically, the high-calcium milk containing colostrum alkaline protein has a protein content of ≥80%, and a proportion of 1-30 kda molecular weight protein of ≥50%.

[0015] Specifically, the high-calcium milk containing colostrum alkaline protein is preferably made of the following components by mass content: 0.1-0.12wt% of milk mineral salt, 0.02-0.05wt% of sodium hexametaphosphate, 0.01-0.04wt% of gellan gum, 0.05-0.1wt% of nutrients, 0.02-0.07wt% of colostrum alkaline protein, 0.002-0.007% of vitamin D, and the balance is raw milk;

[0016] The mass ratio of the vitamin D to the colostrum alkaline protein is 0.1:1. Under this composition system, the stability of the milk is better.

[0017] The present invention also discloses a method for preparing the high-calcium milk containing colostrum alkaline protein, comprising the following steps:

[0018] (1) mixing selected amounts of the raw cow milk, milk mineral salts, stabilizer, thickener, nutrients and vitamin D, and homogenizing and pasteurizing the resulting mixture;

[0019] (2) micronizing the mixed material after the above treatment, and then sterilizing it at ultra-high temperature after homogenization;

[0020] (3) adding a selected amount of the colostrum alkaline protein and mixing to obtain the product.

[0021] Specifically, in the method for preparing high-calcium milk containing colostrum alkaline protein, in the step (2), the temperature of the micronization step is 80-90°C, the time is 20s-40s, and the rotor frequency is controlled to be 30-60Hz; preferably, the micronization step includes the step of passing the mixed liquid through a 5000-8000 rpm high-speed shearing machine to reduce the product particle size from 3 microns to about 1 micron;

[0022] Preferably, the ultra-high temperature sterilization step is performed at a temperature of 135-140°C for a time of 4-6 seconds;

[0023] Preferably, the total pressure of the homogenization step is 220-240 bar, wherein the primary pressure is 180-200 bar, the secondary pressure is 40-50 bar, and the homogenization temperature is 60°C-90°C.

[0024] Specifically, in the method for preparing high-calcium milk containing colostrum alkaline protein, in step (1), the temperature of the pasteurization step is 80-90° C.;

[0025] Preferably, the temperature of the homogenization step is 55°C-80°C, and the total homogenization pressure is 150-170 bar, wherein the first-stage homogenization pressure is 120-150 bar, and the second-stage homogenization pressure is 30-40 bar;

[0026] Preferably, the method further comprises the step of heating the milk to 40-50°C, and / or, the method further comprises the step of heating the mixture to 70-85°C and keeping it warm for 30s-15min.

[0027] Preferably, in step (3), a selected amount of colostrum alkaline protein is added online in an aseptic manner for mixing.

[0028] The high-calcium milk containing colostrum alkaline protein of the present invention uses raw cow's milk as the main raw material, and adds raw material components such as milk mineral salts, stabilizers, thickeners, nutrients, vitamin D and colostrum alkaline protein. In the high-calcium milk containing colostrum alkaline protein of the present invention, the ratio of colostrum alkaline protein and vitamin D not only effectively improves the nutritional value of the milk, but also promotes calcium conversion and absorption, promotes bone calcium absorption, and effectively improves human immunity. In particular, the ratio of colostrum alkaline protein and vitamin D effectively guarantees the stability of the overall milk system, and can ensure that milk products will not produce fat floating without the need for an external emulsifier, thereby ensuring the shelf life stability of the product.

[0029] The high-calcium milk containing colostrum alkaline protein of the present invention adopts gellan gum and phosphate to ensure the stability of the product system. The compound of gellan gum and sodium hexametaphosphate brings a network structure to the product to prevent the precipitation of milk mineral salts, thereby solving the precipitation problem easily caused by milk mineral salts in the product. At the same time, the synergistic effect of colostrum alkaline protein and vitamin D added in the system can effectively promote the absorption of calcium by bones and help the human body improve immunity.

[0030] The high-calcium milk containing colostrum alkaline protein of the present invention has been proved through product function tests that the product with added bovine colostrum alkaline protein can reduce the bone loss caused by long-term low calcium intake in rats, which is beneficial to their bone health; and animal experiments have found that the product with added colostrum alkaline protein and vitamin D has a stronger effect on increasing bone density than adding only one of them.

[0031] The method for preparing high-calcium milk containing colostrum alkaline protein of the present invention, after mixing, by subjecting the mixed liquid to micronization and then ultra-high temperature sterilization, effectively ensures the absorption-promoting performance of the entire milk system, which is more conducive to calcium absorption and bone density improvement. The high-calcium milk containing colostrum alkaline protein of the present invention is prepared based on this method, and a better effect of improving bone density can be obtained with a small amount of milk mineral salt added. The method of the present invention of micronization followed by ultra-high temperature sterilization also effectively ensures the stability of the entire product system. The milk system has better product system stability without the need to add any emulsifier, and also avoids the problem of emulsifier affecting calcium absorption.

[0032] The method for preparing high-calcium milk containing colostrum alkaline protein of the present invention comprises the following steps: subjecting the mixed liquid to micronization and passing the mixed liquid through a 5000-8000 rpm high-speed shearing machine so that the product particle size is reduced from 3 microns to about 1 micron, thereby effectively ensuring the performance of the mixed liquid in promoting calcium absorption and the stability of the product.

[0033] The method for preparing high-calcium milk containing colostrum alkaline protein of the present invention adopts aseptic online technology to add colostrum alkaline protein raw materials, which has less impact on the heat and better product stability. DETAILED DESCRIPTION

[0034] In the following embodiments of the present invention, the micronization treatment method used in the milk preparation process is directly processed using micronization treatment equipment in the art, and the mixed liquid is passed through a 5000-8000 rpm high-speed shearing machine to reduce the product particle size from 3 microns to about 1 micron.

[0035] Example 1

[0036] The raw materials of the high-calcium milk described in this embodiment are: 997.679 g of raw cow's milk, 1.5 g of milk mineral salt, 0.3 g of sodium hexametaphosphate, 0.2 g of gellan gum, 0.2 g of nutrients (vitamin E), 0.011 g of vitamin D, and 0.11 g of colostrum basic protein.

[0037] The preparation method of high calcium milk described in this embodiment comprises the following steps:

[0038] Mixing: Slowly heat the raw milk to 45°C while stirring, start the high-speed mixer, add the selected amount of milk mineral salts, stabilizers, thickeners, and nutrients, keep the material liquid evenly dispersed, and stir for 10 minutes; then heat it to 75°C and keep it at this temperature for 10 minutes to fully dissolve the raw materials, cool it to 20°C through the plate heat exchanger, and then pump it into the mixing tank;

[0039] Pasteurization: The obtained liquid is homogenized at a homogenization temperature of 65°C and a total homogenization pressure of 170 bar, with a first-stage homogenization pressure of 150 bar and a second-stage homogenization pressure of 20 bar, where 1 bar = 0.1 MPa; subsequently, pasteurization is performed at a temperature of 85°C for 15 seconds, and the storage temperature of the semi-finished product after sterilization is 0°C-7°C;

[0040] Direct ultra-high temperature sterilization: the obtained liquid was placed in a 5000-8000 rpm high-speed shearing machine for micronization, with the temperature controlled at 80°C, the time at 30s, and the rotor frequency at 30Hz; homogenization treatment, the total homogenization pressure was 240bar, the first-stage pressure was 200bar, the second-stage pressure was 40bar, and the homogenization temperature was 65°C; then, ultra-high temperature sterilization was performed at 137°C for 4s, and the feed temperature was 25°C;

[0041] Online addition: Weigh the colostrum alkaline protein in the formula and add it to 10g water. Start stirring for 10min (speed 30 rpm) to keep the liquid uniformly dispersed. Start the centrifugal pump (pressure <40bar) to send it into a 0.2 micron UF membrane for aseptic purification. The purified liquid is directly stored in a sterile bag. Then, the liquid in the sterile bag and sterile milk are sent into a static mixer through the aseptic addition system. After being evenly mixed online, it is filled into aseptic packaging.

[0042] Aseptic filling: filling temperature 20℃.

[0043] Example 2

[0044] The raw materials of the high-calcium milk described in this embodiment are: 998.035g of raw cow's milk, 1.2g of milk mineral salt, 0.1g of sodium hexametaphosphate, 0.1g of thickener (gellan gum: carrageenan = 9:1), 0.4g of nutrients (vitamin A), 0.015g of vitamin D, and 0.15g of colostrum basic protein.

[0045] The preparation method of high calcium milk described in this embodiment comprises the following steps:

[0046] Mixing: Slowly heat the raw milk to 50°C while stirring, start the high-speed mixer, add the selected amount of milk mineral salts, stabilizers, thickeners, and nutrients, keep the material liquid evenly dispersed, and stir for 10 minutes; then heat it to 75°C and keep it at this temperature for 20 minutes to fully dissolve the raw materials, cool it to 20°C through the plate heat exchanger, and then pump it into the mixing tank;

[0047] Pasteurization: The obtained liquid is homogenized at a homogenization temperature of 80°C and a total homogenization pressure of 170 bar, with a first-stage homogenization pressure of 130 bar and a second-stage homogenization pressure of 40 bar, where 1 bar = 0.1 MPa; subsequently, pasteurization is performed at a temperature of 86°C for 15 seconds, and the storage temperature of the semi-finished product after sterilization is 0°C-7°C;

[0048] Direct ultra-high temperature sterilization: the obtained liquid was placed in a 5000-8000 rpm high-speed shearing machine for micronization, with the temperature controlled at 85°C, the time at 40s, and the rotor frequency at 30Hz; homogenization treatment, the total homogenization pressure was 220bar, the first-stage pressure was 180bar, the second-stage pressure was 40bar, and the homogenization temperature was 90°C; then, ultra-high temperature sterilization was performed at 143°C for 2s, and the feed temperature was 25°C;

[0049] Online addition: Weigh the colostrum alkaline protein in the formula and add it to 10g water. Start stirring for 10min (speed 30 rpm) to keep the liquid uniformly dispersed. Start the centrifugal pump (pressure <40bar) to send it into a 0.2 micron UF membrane for aseptic purification. The purified liquid is directly stored in a sterile bag. Then, the liquid in the sterile bag and sterile milk are sent into a static mixer through the aseptic addition system. After being evenly mixed online, it is filled into aseptic packaging.

[0050] Aseptic filling: filling temperature 15℃.

[0051] Example 3

[0052] The raw materials of the high-calcium milk described in this embodiment are: 996.835g of raw cow's milk, 1.3g of milk mineral salt, 0.6g of stabilizer (sodium hexametaphosphate: sodium tripolyphosphate = 5:5), 0.6g of thickener (gellan gum: guar gum = 9:1), 0.5g of nutrient (vitamin A), 0.015g of vitamin D, and 0.15g of colostrum alkaline protein.

[0053] The preparation method of high calcium milk described in this embodiment comprises the following steps:

[0054] Mixing: Slowly heat the raw milk to 50°C while stirring, start the high-speed mixer, add the selected amount of milk mineral salts, stabilizers, thickeners, and nutrients, keep the material liquid evenly dispersed, and stir for 10 minutes; then heat it to 75°C and keep it at this temperature for 18 minutes to fully dissolve the raw materials, cool it to 20°C through the plate heat exchanger, and then pump it into the mixing tank;

[0055] Pasteurization: The obtained liquid is homogenized at a homogenization temperature of 75°C and a total homogenization pressure of 160 bar, with a first-stage homogenization pressure of 130 bar and a second-stage homogenization pressure of 30 bar, where 1 bar = 0.1 MPa; subsequently, pasteurization is performed at a temperature of 85°C for 15 seconds, and the storage temperature of the semi-finished product after sterilization is 0°C-7°C;

[0056] Direct ultra-high temperature sterilization: the obtained liquid was placed in a 5000-8000 rpm high-speed shearing machine for micronization, with the temperature controlled at 85°C, the time at 20s, and the rotor frequency at 35Hz; homogenization treatment, the total homogenization pressure was 230bar, the first-stage pressure was 190bar, the second-stage pressure was 40bar, and the homogenization temperature was 75°C; then, ultra-high temperature sterilization was performed at 143°C for 3s, and the feed temperature was 25°C;

[0057] Online addition: Weigh the colostrum alkaline protein in the formula and add it to 10g water. Start stirring for 10min (speed 30 rpm) to keep the liquid uniformly dispersed. Start the centrifugal pump (pressure <40bar) to send it into a 0.2 micron UF membrane for aseptic purification. The purified liquid is directly stored in a sterile bag. Then, the liquid in the sterile bag and sterile milk are sent into a static mixer through the aseptic addition system. After being evenly mixed online, it is filled into aseptic packaging.

[0058] Aseptic filling: filling temperature 8℃.

[0059] Example 4

[0060] The raw materials of the high-calcium milk described in this embodiment are: 996.48g of raw cow's milk, 1.0g of milk mineral salt, 0.4g of sodium tripolyphosphate, 0.13g of thickener (microcrystalline cellulose: carrageenan = 5:5), 1g of nutrients (vitamin A: casein phosphopeptide = 5:5), 0.09g of vitamin D, and 0.9g of colostrum basic protein.

[0061] The preparation method of high calcium milk described in this embodiment comprises the following steps:

[0062] Mixing: Slowly heat the raw milk to 50°C while stirring, start the high-speed mixer, add the selected amount of milk mineral salts, stabilizers, thickeners, and nutrients, keep the material liquid evenly dispersed, and stir for 10 minutes; then heat it to 70°C and keep it at this temperature for 20 minutes to fully dissolve the raw materials, cool it to 20°C through the plate heat exchanger, and then pump it into the mixing tank;

[0063] Pasteurization: The obtained liquid is homogenized at a homogenization temperature of 80°C and a total homogenization pressure of 160 bar, with a first-stage homogenization pressure of 120 bar and a second-stage homogenization pressure of 40 bar, where 1 bar = 0.1 MPa; subsequently, pasteurization is performed at a temperature of 85°C for 15 seconds, and the storage temperature of the semi-finished product after sterilization is 0°C-7°C;

[0064] Direct ultra-high temperature sterilization: the obtained liquid was placed in a 5000-8000 rpm high-speed shearing machine for micronization, with the temperature controlled at 85°C, the time at 40s, and the rotor frequency at 60Hz; homogenization treatment, the total homogenization pressure was 220bar, the first-stage pressure was 180bar, the second-stage pressure was 40bar, and the homogenization temperature was 80°C; then, ultra-high temperature sterilization was performed at 139°C for 4s, and the feed temperature was 25°C;

[0065] Online addition: Weigh the colostrum alkaline protein in the formula and add it to 10g water. Start stirring for 10min (speed 30 rpm) to keep the liquid uniformly dispersed. Start the centrifugal pump (pressure <40bar) to send it into a 0.2 micron UF membrane for aseptic purification. The purified liquid is directly stored in a sterile bag. Then, the liquid in the sterile bag and sterile milk are sent into a static mixer through the aseptic addition system. After being evenly mixed online, it is filled into aseptic packaging.

[0066] Aseptic filling: filling temperature 8℃.

[0067] Example 5

[0068] The raw materials of the high calcium milk described in this embodiment are: 996.71g of raw cow's milk, 1.0g of milk mineral salt, 0.2g of sodium hexametaphosphate, 0.2g of gellan gum, 1.45g of nutrients (vitamin A: iron = 5:5), 0.04g of vitamin D, and 0.4g of colostrum basic protein.

[0069] The preparation method of high calcium milk described in this embodiment comprises the following steps:

[0070] Mixing: Slowly heat the raw milk to 50°C while stirring, start the high-speed mixer, add the selected amount of milk mineral salts, stabilizers, thickeners, and nutrients, keep the material liquid evenly dispersed, and stir for 10 minutes; then heat it to 75°C and keep it at this temperature for 10 minutes to fully dissolve the raw materials, cool it to 20°C through the plate heat exchanger, and then pump it into the mixing tank;

[0071] Pasteurization: The obtained liquid is homogenized at a homogenization temperature of 55°C and a total homogenization pressure of 170 bar, with a first-stage homogenization pressure of 130 bar and a second-stage homogenization pressure of 40 bar, where 1 bar = 0.1 MPa; subsequently, pasteurization is performed at a temperature of 85°C for 15 seconds, and the storage temperature of the semi-finished product after sterilization is 0°C-7°C;

[0072] Direct ultra-high temperature sterilization: the obtained liquid was placed in a 5000-8000 rpm high-speed shearing machine for micronization, with the temperature controlled at 80°C, the time at 30s, and the rotor frequency at 60Hz; homogenization treatment, the total homogenization pressure was 240bar, the first-stage pressure was 190bar, the second-stage pressure was 50bar, and the homogenization temperature was 90°C; then, ultra-high temperature sterilization was performed at 148°C for 2s, and the feed temperature was 25°C;

[0073] Online addition: Weigh the colostrum alkaline protein in the formula and add it to 10g water. Start stirring for 10min (speed 30 rpm) to keep the liquid uniformly dispersed. Start the centrifugal pump (pressure <40bar) to send it into a 0.2 micron UF membrane for aseptic purification. The purified liquid is directly stored in a sterile bag. Then, the liquid in the sterile bag and sterile milk are sent into a static mixer through the aseptic addition system. After being evenly mixed online, it is filled into aseptic packaging.

[0074] Aseptic filling: filling temperature 25℃.

[0075] Example 6

[0076] The raw materials of the high-calcium milk described in this embodiment are: 996.01g of raw cow's milk, 1.1g of milk mineral salt, 0.5g of sodium hexametaphosphate, 0.17g of thickener (gellan gum: carrageenan = 9:1), 2g of nutrients (vitamin A: vitamin E = 5:5), 0.02g of vitamin D, and 0.2g of colostrum alkaline protein.

[0077] The preparation method of high calcium milk described in this embodiment comprises the following steps:

[0078] Mixing: Slowly heat the raw milk to 45°C while stirring, start the high-speed mixer, add the selected amount of milk mineral salts, stabilizers, thickeners, and nutrients, keep the material liquid evenly dispersed, and stir for 10 minutes; then heat it to 75°C and keep it at this temperature for 20 minutes to fully dissolve the raw materials, cool it to 20°C through the plate heat exchanger, and then pump it into the mixing tank;

[0079] Pasteurization: The obtained liquid is homogenized at a homogenization temperature of 80°C and a total homogenization pressure of 160 bar, with a first-stage homogenization pressure of 130 bar and a second-stage homogenization pressure of 30 bar, where 1 bar = 0.1 MPa; subsequently, pasteurization is performed at a temperature of 85°C for 15 seconds, and the storage temperature of the semi-finished product after sterilization is 0°C-7°C;

[0080] Direct ultra-high temperature sterilization: the obtained liquid was placed in a 5000-8000 rpm high-speed shearing machine for micronization, with the temperature controlled at 85°C, the time at 20s, and the rotor frequency at 60Hz; homogenization treatment, with a total homogenization pressure of 220bar, a primary pressure of 180bar, a secondary pressure of 40bar, and a homogenization temperature of 75°C; then, ultra-high temperature sterilization was performed at 140°C for 6s, and the feed temperature was 25°C;

[0081] Online addition: Weigh the colostrum alkaline protein in the formula and add it to 10g water. Start stirring for 10min (speed 30 rpm) to keep the liquid uniformly dispersed. Start the centrifugal pump (pressure <40bar) to send it into a 0.2 micron UF membrane for aseptic purification. The purified liquid is directly stored in a sterile bag. Then, the liquid in the sterile bag and sterile milk are sent into a static mixer through the aseptic addition system. After being evenly mixed online, it is filled into aseptic packaging.

[0082] Aseptic filling: filling temperature 25℃.

[0083] Example 7

[0084] The raw materials of the milk described in this embodiment are: 996.11g of raw cow's milk, 1.1g of milk mineral salt, 0.5g of sodium hexametaphosphate, 0.17g of thickener (gellan gum: carrageenan=5:5), 2g of nutrients (vitamin A, vitamin E), 0.02g of vitamin D, and 0.1g of colostrum basic protein.

[0085] The method for preparing milk described in this embodiment is the same as that in Example 1.

[0086] Example 8

[0087] The raw materials of the milk described in this embodiment are: 995.61g of raw cow's milk, 1.1g of milk mineral salt, 0.5g of sodium hexametaphosphate, 0.17g of thickener (gellan gum, carrageenan), 2g of nutrients (vitamin A, vitamin E), 0.02g of vitamin D, and 0.6g of colostrum basic protein.

[0088] The method for preparing milk described in this embodiment is the same as that in Example 1.

[0089] Comparative Example 1

[0090] The raw materials of the milk described in this comparative example are: 996.03g of raw cow's milk, 1.1g of milk mineral salt, 0.5g of sodium hexametaphosphate, 0.17g of thickener (gellan gum: carrageenan = 5:5), 2g of nutrients (vitamin A, vitamin E), and 0.2g of colostrum alkaline protein.

[0091] The preparation method of the milk in this comparative example is the same as that in Example 1.

[0092] Comparative Example 2

[0093] The raw materials of the milk described in this comparative example are: 992.21g of raw cow's milk, 1.1g of milk mineral salt, 0.5g of sodium hexametaphosphate, 4g of emulsifier (glyceryl monostearate: phospholipid = 1:1), 0.17g of thickener (gellan gum: carrageenan = 5:5), 2g of nutrients (vitamin A, vitamin E), and 0.02g of vitamin D.

[0094] The preparation method of the milk in this comparative example is the same as that in Example 1.

[0095] Comparative Example 3

[0096] The raw materials of the milk described in this comparative example are: 998.389 g of raw cow's milk, 0.9 g of milk mineral salt, 0.3 g of sodium hexametaphosphate, 0.2 g of thickener (gellan gum: carrageenan = 5:5), 0.2 g of nutrients (vitamin A, vitamin E), and 0.011 of vitamin D.

[0097] The preparation method of the milk in this comparative example is the same as that in Example 1.

[0098] Comparative Example 4

[0099] The proportioning method of the milk in this comparative example is the same as that in Example 1, the only difference is that in the preparation method of the milk, the corresponding micronization treatment is not performed and indirect ultra-high temperature sterilization is directly adopted: that is, the obtained liquid is directly homogenized, with a total homogenization pressure of 240 bar, a primary pressure of 200 bar, a secondary pressure of 40 bar, and a homogenization temperature of 65°C; then, ultra-high temperature sterilization is performed at 137°C for 4 seconds, and the feed temperature is 25°C.

[0100] Comparative Example 5

[0101] The raw materials of the milk described in this comparative example are: 996.75g of raw cow's milk, 0.9g of milk mineral salt, 0.3g of sodium hexametaphosphate, 0.2g of thickener (gellan gum: carrageenan = 5:5), 0.2g of nutrients (vitamin A, vitamin E), 0.15g of vitamin D, and 1.5g of colostrum alkaline protein.

[0102] The preparation method of the milk in this comparative example is the same as that in Example 1.

[0103] Comparative Example 6

[0104] The raw materials of the milk described in this comparative example are: 996.131 g of raw cow's milk, 1.1 g of milk mineral salt, 0.5 g of sodium hexametaphosphate, 0.17 g of thickener (gellan gum), 2 g of nutrient (vitamin E), 0.009 of vitamin D, and 0.09 of colostrum alkaline protein.

[0105] The preparation method of the milk in this comparative example is the same as that in Example 1.

[0106] Comparative Example 7

[0107] The raw materials of the milk described in this comparative example are: 994.91g of raw cow's milk, 1.1g of milk mineral salt, 0.5g of sodium hexametaphosphate, 0.17g of thickener (gellan gum), 2g of nutrient (vitamin E), 0.12g of vitamin D, and 1.2g of colostrum alkaline protein.

[0108] The preparation method of the milk in this comparative example is the same as that in Example 1.

[0109] Comparative Example 8

[0110] The milk described in this comparative example was prepared according to the scheme of Example 6 in Chinese patent CN112544715A.

[0111] The raw materials of the milk in this comparative example are: 995.4g of raw cow milk, 2.426g of milk mineral salt, 0.3g of sodium hexametaphosphate, 0.26g of thickener (gellan gum), 0.3g of soybean lecithin, 1.2g of monostearate glyceride, 0.011 of vitamin D, and 0.1g of colostrum alkaline protein. The preparation method of the milk in this scheme adopts the conventional method of directly sterilizing the mixture in the art.

[0112] Comparative Example 9

[0113] The milk described in this comparative example is prepared according to the scheme of Example 6 in Chinese patent CN112544715A, the only difference being that the compound emulsifier is not added.

[0114] The raw materials of the milk in this comparative example are: 996.903g of raw cow milk, 2.426g of milk mineral salt, 0.3g of sodium hexametaphosphate, 0.26g of thickener (gellan gum), 0.011 of vitamin D, and 0.1 of colostrum alkaline protein. The preparation method of the milk in this scheme also adopts the method of directly sterilizing the mixture.

[0115] Experimental example

[0116] 1. Animal experiments

[0117] The dairy products prepared in the above Examples 1-8 and Comparative Examples 1-9 were respectively fed to weaned rats about 4 weeks old, weighing about 60-75 grams, of the same sex, with 8-12 rats in each group, with reference to the method for improving bone density in health foods. The results are shown in Table 1 below.

[0118] Table 1 Bone density test data

[0119] serial number <![CDATA[Average bone density g / cm 3 > Bone density standard deviation Example 1 5.886 0.825 Example 2 5.809 0.829 Example 3 5.870 0.130 Example 4 5.797 0.762 Example 5 5.390 0.639 Example 6 5.245 0.908 Example 7 3.340 0.530 Example 8 3.720 0.781 Comparative Example 1 3.588 0.804 Comparative Example 2 3.543 0.798 Comparative Example 3 5.828 0.642 Comparative Example 5 3.838 0.631 Comparative Example 6 3.720 0.781 Comparative Example 7 3.340 0.530 Comparative Example 8 3.456 0.786 Comparative Example 9 3.476 0.634

[0120] The above results show that the high calcium milk of the present invention significantly improves the bone density of rats compared with the milk solutions in Comparative Examples 1-4, indicating that the high calcium milk of the present invention helps to improve calcium absorption capacity. In particular, by controlling the reasonable ratio of colostrum alkaline protein and vitamin D, the system stability of the product can be effectively guaranteed without adding an emulsifier in the solution in Examples 1-6. However, the product in Comparative Example 4 could not be subjected to animal experiments due to precipitation verification. Although a large amount of milk mineral salts were added in the solutions in Comparative Examples 8 and 9, the differences in product processing methods resulted in unsatisfactory absorption performance and unsatisfactory effect of improving bone density.

[0121] 2. Flavor and taste evaluation

[0122] Sensory evaluation and analysis were performed on the milk products prepared in the above Examples 1-8 and Comparative Examples 1-9, respectively.

[0123] During the test, 20 randomly selected tasters conduct sensory evaluation of the product (also known as "taste test"). The sensory evaluation adopts the scoring method: the scoring method uses numerical scores to evaluate products or product characteristics, and finally determines the quality based on the average score. The scoring rule is 0-10 points, 0-2 points are considered poor, 3-5 points are considered fair, 6-8 points are considered good, and 9-10 points are considered excellent. The evaluation items include: color, flavor, and taste.

[0124] The sensory evaluation results are shown in Table 2 below.

[0125] Table 2 Sensory evaluation of dairy products (scores)

[0126]

[0127]

[0128] It can be seen that the high-calcium milk of the present invention has a better taste by adding vitamin D and colostrum alkaline protein in appropriate proportions, while the product in Comparative Example 4 could not be subjected to a taste test due to precipitation.

[0129] 3. Stability evaluation

[0130] The milk products prepared in the above Examples 1-8 and Comparative Examples 1-9 were respectively subjected to product stability tests (LA960 laser particle size analyzer; LUMiSizer X65 (SEPView 6) stability analyzer: rotation speed 4000 rpm, profile 900, interval time 20 s). The test results are shown in Table 3 below.

[0131] Table 3 Stability evaluation of dairy products

[0132] serial number Particle size (D90) micron Stability (clarification index) Thickness of fat cut after 3 months of sample placement / mm Example 1 0.68 0.09 0 Example 2 0.72 0.07 0 Example 3 0.66 0.09 0 Example 4 0.67 0.07 0 Example 5 0.71 0.05 0 Example 6 0.65 0.08 0 Example 7 0.98 0.06 0.21 Example 8 0.83 0.08 0.28 Comparative Example 1 0.93 0.06 0.2 Comparative Example 2 0.68 0.08 0 Comparative Example 3 1.12 0.29 0.26 Comparative Example 4 5.12 2.10 / Comparative Example 5 2.12 0.09 0.35 Comparative Example 6 0.83 0.06 0 Comparative Example 7 0.94 0.06 0 Comparative Example 8 0.65 0.09 0 Comparative Example 9 1.12 1.11 0.11

[0133] It can be seen that through the above-mentioned particle size and stability analysis of the samples, the high calcium milk product of the present invention can effectively improve the particle size and stability of the product by adding appropriate proportions of colostrum alkaline protein and vitamin D without adding an emulsifier, while the product in Comparative Example 4 has serious precipitation. In the scheme of Comparative Example 8, although there are differences in the product processing method, the stability of the product basically meets the requirements with the addition of an emulsifier, while the product system in Comparative Example 9 has poor product stability without adding an emulsifier.

[0134] It can be seen that for the milk product containing colostrum alkaline protein in the present application, through the screening of the product ingredient system and the optimization of the processing method, the product properties are stable without the need for adding an external emulsifier, and the product system has obvious advantages.

[0135] Obviously, the above embodiments are merely examples for the purpose of clear explanation, and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived therefrom are still within the scope of protection of the invention.

Claims

1. A high calcium milk containing colostrum alkaline protein, characterized in that: The raw materials of the high calcium milk are composed of the following components by mass content: 0.1-0.15wt% of milk mineral salt, 0.01-0.06wt% of stabilizer, 0.01-0.17wt% of thickener, 0.02-0.2wt% of nutrient, 0.011-0.09wt% of colostrum alkaline protein, 0.0011-0.009wt% of vitamin D, and the balance is raw cow's milk.

2. The high calcium milk containing colostrum alkaline protein according to claim 1, characterized in that: The mass ratio of the vitamin D to the colostrum basic protein is 0.08-0.1:1; Preferably, the mass ratio of the vitamin D to the colostrum basic protein is 0.1:

1.

3. The high calcium milk containing colostrum alkaline protein according to claim 1 or 2, characterized in that: The stabilizer includes a phosphate stabilizer; Preferably, the stabilizer comprises sodium hexametaphosphate and / or sodium tripolyphosphate.

4. The high calcium milk containing colostrum alkaline protein according to any one of claims 1 to 3, characterized in that: The thickener includes one or a mixture of gellan gum, carrageenan, guar gum, and microcrystalline cellulose.

5. The high calcium milk containing colostrum alkaline protein according to any one of claims 1 to 4, characterized in that: The nutrients include trace elements; Preferably, the nutrients include one or a mixture of several of vitamin A, B vitamins, vitamin C, vitamin E, calcium lactate, taurine, folic acid, niacin, choline, ferrous sulfate, ferric citrate, zinc sulfate, zinc gluconate, ferrous sulfate, sodium ferric ethylenediaminetetraacetate, ferric pyrophosphate, zinc citrate, zinc acetate, zinc carbonate, arachidonic acid, docosahexaenoic acid or casein phosphopeptide.

6. The high calcium milk containing colostrum alkaline protein according to any one of claims 1 to 5, characterized in that: The protein content of the colostrum alkaline protein is ≥80%, and the proportion of the protein with a molecular weight of 1-30 kda is ≥50%.

7. The high calcium milk containing colostrum alkaline protein according to any one of claims 1 to 6, characterized in that: The raw materials of the high calcium milk are composed of the following components by mass content: 0.1-0.12wt% of milk mineral salt, 0.02-0.05wt% of sodium hexametaphosphate, 0.01-0.04wt% of gellan gum, 0.05-0.1wt% of nutrients, 0.02-0.07wt% of colostrum alkaline protein, 0.002-0.007% of vitamin D, and the balance is raw cow's milk; The mass ratio of the vitamin D to the colostrum basic protein is 0.1:

1.

8. A method for preparing high-calcium milk containing colostrum alkaline protein according to any one of claims 1 to 7, characterized in that: The steps include: (1) mixing selected amounts of the raw cow milk, milk mineral salts, stabilizer, thickener, nutrients and vitamin D, and homogenizing and pasteurizing the resulting mixture; (2) micronizing the mixed material after the above treatment, and then sterilizing it at ultra-high temperature after homogenization; (3) adding a selected amount of the colostrum alkaline protein and mixing to obtain the product.

9. The method for preparing high-calcium milk containing colostrum alkaline protein according to claim 8, characterized in that: In the step (2), the temperature of the micronization step is 80-90°C, the time is 20s-40s, and the rotor frequency is controlled at 30-60Hz; Preferably, the ultra-high temperature sterilization step is performed at a temperature of 135-140°C for a time of 4-6 seconds; Preferably, the total pressure of the homogenization step is 220-240 bar, wherein the primary pressure is 180-200 bar, the secondary pressure is 40-50 bar, and the homogenization temperature is 60°C-90°C.

10. The method for preparing high-calcium milk containing colostrum alkaline protein according to claim 8 or 9, characterized in that: In step (1), the temperature of the pasteurization step is 80-90°C; Preferably, the temperature of the homogenization step is 55°C-80°C, and the total homogenization pressure is 150-170 bar, wherein the first-stage homogenization pressure is 120-150 bar, and the second-stage homogenization pressure is 30-40 bar; Preferably, the method further comprises the step of heating the raw milk to 40-50° C.; and / or, the method further comprises the step of heating the mixture to 70-85° C. and keeping the mixture warm for 30 seconds to 15 minutes.

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