Immunoglobulin camel milk powder and preparation method thereof

Abstract

The present invention belongs to the field of food technology, and in particular to a kind of immunoglobulin camel milk powder and a preparation method thereof. The immunoglobulin camel milk powder of the present invention, according to mass fraction, includes the following raw material components: 50-70 parts of whole fat camel milk powder, 5-15 parts of isomaltooligosaccharide, 3-10 parts of inulin, 10-20 parts of desalted whey powder, 5-10 parts of colostrum powder, 0.1-0.5 parts of vitamins, 0.001-0.005 parts of folic acid, 0.01-0.05 parts of iron salts, 0.005-0.03 parts of zinc salts, 0.0001-0.0005 parts of selenium salts, 0.01-0.05 parts of taurine, and 1-5 parts of coated calcium carbonate. In order to improve the quality of camel milk powder, the present invention controls and optimizes raw materials to obtain a camel milk powder with excellent performance. Frequent consumption of the camel milk powder can supplement nutrition, improve human immunity, and strengthen the body.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to immunoglobulin camel milk powder and a preparation method thereof. Background Art

[0002] Milk powder is a powdered product made by removing water from liquid milk. Compared with liquid dairy products, the water content in milk powder is extremely low. The low-moisture environment greatly inhibits the growth and reproduction of microorganisms and the activity of enzymes, thereby effectively extending the shelf life of the product. Compared with fresh milk, milk powder can be stored for months or even years under appropriate packaging and storage conditions, and milk powder can better retain the nutrients in different milk sources during the processing process. In addition, milk powder is easy to consume. It can be diluted with warm water to restore it to a state similar to liquid milk for drinking according to personal preferences and needs. It can also be used in food processing, such as making cakes, ice cream, etc., to add nutrition to food, with a high cost-effectiveness.

[0003] In recent years, the milk powder market has shown a diversified development trend. In terms of product types, in addition to traditional whole milk powder and skim milk powder, there are many special milk powders, such as goat milk powder, yak milk powder, camel milk powder, etc. These special milk powders have their own characteristics due to different milk sources. Among them, camel milk powder contains some special nutrients and bioactive substances, and the protein content in camel milk is higher than that in milk, which is increasingly favored by consumers. Patent CN115568503A discloses a low-temperature production process for camel milk powder, including the following steps: S1: inspecting camel fresh milk raw materials and filtering mechanical impurities in camel milk fresh raw materials; S2: batching camel milk; S3: homogenizing camel milk; S4: low-temperature sterilization of camel milk; S5: vacuum concentration of camel milk; S6: spray drying of camel milk; S7: cooling and screening camel milk powder. The invention has a reasonable design, a wide variety of raw materials, rich nutritional types, high nutritional value, and a relatively sophisticated process. It can filter impurities in raw milk and improve the taste of camel milk powder when drinking.

[0004] However, the quality of camel milk powder on the market is uneven. Different breeding environments and feed quality lead to large differences in camel milk quality. Some products have nutritional labeling that does not match the actual content, exaggerating the content of certain nutrients or labeling non-existent nutrients, which greatly affects the development prospects and sales market of camel milk powder. Therefore, it is of great significance to develop a camel milk powder with guaranteed nutritional ingredients and expand the market for camel milk powder. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention provides an immunoglobulin camel milk powder and a preparation method thereof. In order to improve the quality of camel milk powder, the present invention controls and optimizes the raw material formula to obtain a camel milk powder with excellent performance, higher nutritional value, capable of quickly supplementing nutrition for the body and significantly improving human immunity.

[0006] To achieve the above purpose, the technical solution adopted by the present invention is as follows:

[0007] The first aspect of the present invention provides an immunoglobulin camel milk powder, which comprises the following raw material components by weight:

[0008] 50-70 parts of whole camel milk powder, 5-15 parts of isomaltooligosaccharide, 3-10 parts of inulin, 10-20 parts of desalted whey powder, 5-10 parts of colostrum powder, 0.1-0.5 parts of vitamins, 0.001-0.005 parts of folic acid, 0.01-0.05 parts of iron salt, 0.005-0.03 parts of zinc salt, 0.0001-0.0005 parts of selenium salt, 0.01-0.05 parts of taurine, and 1-5 parts of coated calcium carbonate.

[0009] In some embodiments, the preparation steps of the coated calcium carbonate are:

[0010] (1) adding isomaltooligosaccharide and inulin into water, stirring, then adding dry calcium carbonate powder, heating and stirring to form a suspension, and drying to obtain a calcium carbonate pre-treated product;

[0011] (2) dissolving wheat oligopeptide and corn oligopeptide powder in water, adding the calcium carbonate pretreatment product obtained in step (1), heating and stirring, standing, and drying to obtain coated calcium carbonate.

[0012] In some embodiments, the mass ratio of isomaltooligosaccharide, inulin, calcium carbonate powder, wheat oligopeptide, and corn oligopeptide powder is (0.1-0.3):(0.05-0.2):1:(0.05-0.15):(0.03-0.12).

[0013] Preferably, the mass ratio of isomaltooligosaccharide, inulin, calcium carbonate powder, wheat oligopeptide and corn oligopeptide powder is 0.2:0.1:1:0.1:0.08.

[0014] In some embodiments, the particle size of the calcium carbonate powder is 1-100 μm.

[0015] Preferably, the particle size of the calcium carbonate powder is 30-70 μm.

[0016] In some embodiments, the heating temperature in step (2) is 45-65° C. and the heating time is 2-4 h.

[0017] Preferably, the heating temperature in step (2) is 55° C. and the heating time is 3 h.

[0018] In some embodiments, the immunoglobulin camel milk powder further includes 0.01-0.1 parts by mass of modified lactoferrin.

[0019] In some embodiments, the preparation steps of the modified lactoferrin are:

[0020] Lactoferrin is added to water, stirred and allowed to stand, and then trehalose is added thereto, stirred, and the pH is adjusted to 7-8.5. After reacting at 50°C-60°C for 1-4 hours, the reaction solution is cooled to room temperature and dried to obtain modified lactoferrin.

[0021] In some embodiments, the mass ratio of lactoferrin to trehalose is 1:(1-4).

[0022] Preferably, the mass ratio of lactoferrin to trehalose is 1:2.5.

[0023] In some embodiments, the vitamins include vitamin A, vitamin D, vitamin E, vitamin B 6 , vitamin C and at least one of them.

[0024] The second aspect of the present invention provides a method for preparing the immunoglobulin camel milk powder described in the above scheme, comprising the following preparation steps:

[0025] Whole-fat camel milk powder, desalted whey powder and colostrum powder are mixed and stirred for 5-10 minutes to obtain a mixed material; isomaltooligosaccharide and inulin are added to the mixed material and stirred for 5-15 minutes, and then vitamins, folic acid, iron salt, zinc salt, selenium salt, taurine and coated calcium carbonate are added in sequence, and each time a component is added, it is stirred for 3-5 minutes to obtain the immunoglobulin camel milk powder.

[0026] The present invention is to improve the quality of camel milk powder, by controlling and optimizing the raw materials, a camel milk powder with excellent performance is obtained, and regular consumption of the camel milk powder can supplement nutrition, improve human immunity, and strengthen the body. The whole-fat camel milk powder used in the camel milk powder formula of the present invention is derived from Xinjiang Yili Bactrian camel, and genomics studies have found that the origin is a single maternal line, and it has unique environmental adaptability such as cold resistance, heat resistance, dehydration resistance, high salt resistance, strong detoxification ability, and has become the strongest animal with surface vitality and disease resistance. Because it is different from the genes of other camels, the camel milk produced by it has higher nutritional value, rich in high-quality protein, immunoglobulin, lactoferrin, unsaturated fatty acids, (type) insulin growth factor, heavy chain antibodies, lysozyme, multiple vitamins and minerals and 18 kinds of amino acids. In addition, a certain amount of isomaltooligosaccharide, inulin, desalted whey powder, colostrum powder, vitamins, folic acid, iron, zinc, selenium, taurine and coated calcium carbonate are added to the formula, which has higher nutritional value and can quickly replenish nutrition for the body and enhance immunity.

[0027] Calcium is an essential mineral for the human body and plays a key role in many physiological functions of the human body. Adding calcium carbonate to milk powder can effectively increase the calcium content of the product and provide consumers with a source of calcium supplement. And calcium carbonate can improve the stability of milk powder to a certain extent. During the production and storage of milk powder, some physical changes may occur, such as caking. Calcium carbonate particles can play a role of isolation and support, reduce the mutual adhesion between milk powder particles, and thus reduce the possibility of caking. But ordinary calcium carbonate is easy to agglomerate and has poor dispersibility, which affects the stability of milk powder. In addition, calcium carbonate itself is an inorganic mineral, which will have a significant sandy feeling in the mouth, affecting the taste of food, and the dissolution and absorption in the gastrointestinal tract of the human body are relatively poor. In order to solve these problems, the present invention uses oligosaccharides, inulin, wheat oligopeptides, and corn oligopeptide powder in the ingredients to modify calcium carbonate to obtain a coated calcium carbonate with excellent performance, which avoids the addition of other chemical components and is conducive to improving the performance of camel milk powder. First, add isomaltooligosaccharide and inulin into water and stir to form a solution with a certain viscosity, and then add calcium carbonate powder. The charge and polar groups on the surface of the calcium carbonate particles will interact with the isomaltooligosaccharide and inulin molecules. The polar groups (such as hydroxyl groups) contained in the isomaltooligosaccharide and inulin molecules can be combined with calcium ions or carbonate ions on the surface of the calcium carbonate particles through weak interaction forces such as hydrogen bonds and van der Waals forces. Under the conditions of heating and stirring, the binding force is further improved. The isomaltooligosaccharide and inulin are gradually adsorbed on the surface of the calcium carbonate particles and form a coating layer, which is dried to form a calcium carbonate pretreatment product. Secondly, the wheat oligopeptide and corn oligopeptide powder are dissolved in water to form a solution containing peptide chains, and then the calcium carbonate pretreatment is added. The active groups such as amino and carboxyl groups in the peptide chains can form hydrogen bonds and other interactions with the hydroxyl or other active groups of oligomaltose and inulin; at the same time, the peptide chains may also produce weak electrostatic interactions with the ions on the surface of the calcium carbonate particles. These interactions make the peptide chains gradually deposit and adsorb on the surface of the calcium carbonate pretreatment to form a multi-layer coating structure. The multi-layer coating structure formed by drying the surface of the calcium carbonate is more stable, and finally the coated calcium carbonate is obtained. The surface energy of the coated calcium carbonate is reduced, and the interaction force between the particles is weakened. When the coated calcium carbonate is added to the camel milk powder, during the preparation and storage process, the calcium carbonate can be better dispersed in the camel milk system, and will not precipitate or form lumps due to agglomeration, thereby improving the stability of the product. At the same time, coated calcium carbonate has a good taste, which can make the product smoother when eaten, and can also improve the biological activity and biocompatibility of calcium carbonate, promote the human body's absorption and utilization of calcium carbonate, reduce the body's rejection reaction to calcium carbonate, and make it easier for the human body to accept camel milk powder with added calcium carbonate.After the coated calcium carbonate enters the human gastrointestinal tract, wheat oligopeptides and corn oligopeptide powder can promote the dissolution of calcium carbonate. The acidic and basic amino acid residues in the peptide chain can interact with the calcium ions on the surface of calcium carbonate, making it easier for calcium carbonate to dissociate in the gastric acid environment. Wheat oligopeptides and corn oligopeptide powder can also better interact with intestinal mucosal cells, possibly by promoting the opening of calcium channels or assisting the transmembrane transport of calcium ions, thereby improving the absorption efficiency of calcium.

[0028] In addition, in order to improve the stability of lactoferrin, the present invention also uses trehalose to modify it under specific reaction conditions. The hydroxyl group of trehalose can interact with the active groups such as amino, carboxyl or hydroxyl in the lactoferrin molecule through hydrogen bonds or covalent bonds, and this interaction changes the original structure of lactoferrin. On the one hand, trehalose may form a new connection with the glycosyl part of lactoferrin to modify its sugar chain structure; on the other hand, the interaction with the protein part can cover some active groups on the surface of the lactoferrin molecule, so that the intramolecular and intermolecular forces change. After the reaction, trehalose forms a protective film on the surface of lactoferrin, making it more stable in structure and reducing the risk of denaturation of lactoferrin molecules in subsequent processing and storage.

[0029] Compared with the prior art, the present invention has the following beneficial effects:

[0030] 1. The invention controls and optimizes the raw materials to obtain a camel milk powder with excellent performance. Regular consumption of the camel milk powder can supplement nutrition, improve human immunity and strengthen the body.

[0031] 2. The present invention uses isomaltooligosaccharide, inulin, wheat oligopeptide and corn oligopeptide powder to modify calcium carbonate to obtain a coated calcium carbonate with excellent performance, which is beneficial to improving the performance of camel milk powder.

[0032] 3. The present invention uses trehalose to modify the lactoferrin under specific reaction conditions. The trehalose after the reaction forms a protective film on the surface of lactoferrin, making it more stable in structure and reducing the risk of denaturation of lactoferrin molecules during subsequent processing and storage. DETAILED DESCRIPTION

[0033] Now describe in detail various exemplary embodiments of the present invention, this detailed description should not be considered as limitation of the present invention, but should be understood as a more detailed description of certain aspects, characteristics and embodiments of the present invention. It should be understood that the terms described in the present invention are only for describing a particular embodiment, and are not used to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper limit and the lower limit of the range is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the range.

[0034] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as commonly understood by those skilled in the art. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein may also be used in the practice or testing of the present invention. Various modifications and variations may be made to the specific embodiments of the present invention specification without departing from the scope or spirit of the present invention, which will be apparent to those skilled in the art. Other embodiments obtained from the present invention specification will be apparent to the technician. The present application specification and examples are exemplary only.

[0035] The words “include,” “including,” “have,” or “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0036] It should be noted that the operations such as “grinding”, “centrifuging” and “stirring” described in the present invention are routine operations for those skilled in the art and can be selected according to actual operations.

[0037] The mass fractions described in the present invention may be fractions in grams, kilograms, tons or other mass units.

[0038] The reagents used in the present invention are all food grade. The average particle size of the calcium carbonate powder used in the present invention is 50 μm; the protein content of the lactoferrin used is 95%; the purity of the wheat oligopeptide and corn oligopeptide powder used is 98%; the oligosaccharide used is IMO-900; the purity of the inulin used is 95%. The remaining reagents can be obtained through commercial channels.

[0039] Preparation Example 1

[0040] The preparation steps of coated calcium carbonate are:

[0041] (1) adding 20 g of oligosaccharide and 10 g of inulin to 100 mL of pure water, stirring until dissolved, then adding 100 g of dry calcium carbonate powder, heating and stirring at 55° C. to form a suspension, and spray drying to obtain a calcium carbonate pre-treated product;

[0042] (2) Dissolve 10 g of wheat oligopeptide and 8 g of corn oligopeptide powder in 100 mL of pure water, add 130 g of calcium carbonate pretreatment obtained in step (1), heat and stir at 55° C. for 3 h, let stand for 15 min, and spray dry to obtain coated calcium carbonate.

[0043] Preparation Example 2

[0044] The preparation steps of coated calcium carbonate are:

[0045] (1) adding 10 g of oligosaccharide and 5 g of inulin to 100 mL of pure water, stirring until dissolved, then adding 100 g of dry calcium carbonate powder, heating and stirring at 55° C. to form a suspension, and spray drying to obtain a calcium carbonate pre-treated product;

[0046] (2) Dissolve 5 g of wheat oligopeptide and 3 g of corn oligopeptide powder in 100 mL of pure water, add 115 g of calcium carbonate pretreatment obtained in step (1), heat and stir at 45° C. for 4 h, let stand for 15 min, and spray dry to obtain coated calcium carbonate.

[0047] Preparation Example 3

[0048] The preparation steps of coated calcium carbonate are:

[0049] (1) adding 30 g of oligosaccharide and 20 g of inulin to 100 mL of pure water, stirring until dissolved, then adding 100 g of dry calcium carbonate powder, heating and stirring at 55° C. to form a suspension, and spray drying to obtain a calcium carbonate pre-treated product;

[0050] (2) 15 g of wheat oligopeptide and 12 g of corn oligopeptide powder were dissolved in 100 mL of pure water, and 150 g of the calcium carbonate pretreatment product obtained in step (1) was added, heated and stirred at 65° C. for 2 h, allowed to stand for 15 min, and spray-dried to obtain coated calcium carbonate.

[0051] Preparation Example 4

[0052] The preparation steps of coated calcium carbonate are:

[0053] 20 g of isomaltooligosaccharide and 10 g of inulin were added to 100 mL of pure water, stirred until dissolved, and then 100 g of dry calcium carbonate powder was added, heated and stirred at 55° C. to form a suspension, and spray-dried to obtain coated calcium carbonate.

[0054] Preparation Example 5

[0055] The preparation steps of coated calcium carbonate are:

[0056] Dissolve 10 g wheat oligopeptide and 8 g corn oligopeptide powder in 100 mL pure water, add 130 g dry calcium carbonate, heat and stir at 55°C for 3 h, let stand for 15 min, and spray dry to obtain coated calcium carbonate.

[0057] Preparation Example 6

[0058] The preparation steps of modified lactoferrin are as follows:

[0059] Take 10g of lactoferrin and add it to 50mL of pure water. After stirring evenly and standing for 15 minutes, add 25g of trehalose and stir. Adjust the pH to 7.5. After stirring and reacting at 55°C for 2 hours, cool the reaction solution to room temperature and freeze-dry to obtain modified lactoferrin.

[0060] Preparation Example 7

[0061] The preparation steps of modified lactoferrin are the same as those in Preparation Example 6, except that the heating temperature is 65°C.

[0062] Preparation Example 8

[0063] The preparation steps of modified lactoferrin are the same as those in Preparation Example 6, except that 50 g of trehalose is used.

[0064] Example 1

[0065] A method for preparing immunoglobulin camel milk powder comprises the following preparation steps:

[0066] According to the mass proportions, 60 parts of whole-fat camel milk powder, 15 parts of desalted whey powder and 8 parts of colostrum powder are mixed and stirred for 8 minutes to obtain a mixed material; 10 parts of isomaltooligosaccharides and 7 parts of inulin are added to the mixed material and stirred for 10 minutes, and then 0.2 parts of vitamins, 0.003 parts of folic acid, 0.02 parts of ferrous sulfate, 0.01 parts of zinc sulfate, 0.0003 parts of sodium selenite, 0.02 parts of taurine and 3 parts of coated calcium carbonate are added in sequence, and after each ingredient is added, it is stirred for 4 minutes to obtain the immunoglobulin camel milk powder.

[0067] The coated calcium carbonate used was obtained from Preparation Example 1.

[0068] The immunoglobulin camel milk powder contains 100 μg / 100g vitamin A, 4 μg / 100g vitamin D, 6 mg / 100g vitamin E, and 50 μg / 100g vitamin B. 6 , 40mg / 100g vitamin C.

[0069] Example 2

[0070] A method for preparing immunoglobulin camel milk powder comprises the following preparation steps:

[0071] According to the mass proportions, 50 parts of whole-fat camel milk powder, 10 parts of desalted whey powder and 5 parts of colostrum powder are mixed and stirred for 5 minutes to obtain a mixed material; 5 parts of isomaltooligosaccharide and 3 parts of inulin are added to the mixed material and stirred for 5 minutes, and then 0.1 parts of vitamins, 0.001 parts of folic acid, 0.01 parts of ferrous sulfate, 0.005 parts of zinc sulfate, 0.0001 parts of sodium selenite, 0.01 parts of taurine and 1 part of coated calcium carbonate are added in sequence, and each time a component is added, it is stirred for 3 minutes to obtain the immunoglobulin camel milk powder.

[0072] The coated calcium carbonate used was obtained from Preparation Example 1.

[0073] The immunoglobulin camel milk powder contains 80 μg / 100g vitamin A, 3 μg / 100g vitamin D, 4 mg / 100g vitamin E, and 30 μg / 100g vitamin B. 6 , 30mg / 100g vitamin C.

[0074] Example 3

[0075] A method for preparing immunoglobulin camel milk powder comprises the following preparation steps:

[0076] According to the mass proportions, 70 parts of whole-fat camel milk powder, 20 parts of desalted whey powder and 10 parts of colostrum powder are mixed and stirred for 10 minutes to obtain a mixed material; 15 parts of isomaltooligosaccharides and 10 parts of inulin are added to the mixed material and stirred for 15 minutes, and then 0.5 parts of vitamins, 0.005 parts of folic acid, 0.05 parts of ferrous sulfate, 0.03 parts of zinc sulfate, 0.0005 parts of sodium selenite, 0.05 parts of taurine and 5 parts of coated calcium carbonate are added in sequence, and each time a component is added, it is stirred for 5 minutes to obtain the immunoglobulin camel milk powder.

[0077] The coated calcium carbonate used was obtained from Preparation Example 1.

[0078] The immunoglobulin camel milk powder contains 120 μg / 100g vitamin A, 5 μg / 100g vitamin D, 6 mg / 100g vitamin E, and 60 μg / 100g vitamin B. 6 , 50mg / 100g vitamin C.

[0079] Example 4

[0080] A method for preparing immunoglobulin camel milk powder, the specific implementation method is the same as that of Example 1, except that 0.05 parts by mass of modified lactoferrin of Preparation Example 6 is further added during the preparation process of the immunoglobulin camel milk powder.

[0081] Performance Testing

[0082] 1. The coated calcium carbonate obtained in Preparation Example 1-5 was subjected to a mouse calcium absorption effect experiment: 60 SD mice, 2 months old, weighing 20-25g, were fed with a basic feed for 4 days and then randomly divided into 6 groups, 10 mice in each group, half male and half female; the test group was fed with a combination of basic feed + coated calcium carbonate, and free drinking of deionized water, and a 4-week growth experiment was carried out. A metabolic experiment was carried out for the last 3 days. The content of feed calcium and fecal calcium was determined by an atomic absorption spectrophotometer according to the GB12398-90 method, and the calcium absorption rate was calculated and averaged. The formula was: calcium absorption rate (%) = (total calcium intake - fecal calcium) / total calcium intake × 100%. Calcium carbonate powder was used as the control group. The specific test results are shown in Table 1.

[0083] Table 1

[0084]

[0085] Note: * indicates significant difference compared with the control group.

[0086] As can be seen from Table 1, under the condition of the same calcium feeding amount, the mice have a good absorption rate of calcium in the coated calcium carbonate prepared in Preparation Examples 1-3, which is significantly higher than that of the control group; compared with Preparation Example 1, the preparation of coated calcium carbonate in Preparation Examples 4 and 5 has changed, which affects the absorption of calcium by mice.

[0087] 2. Stability of modified lactoferrin: Accurately weigh 3 portions, 2 g, of the modified lactoferrin of Preparation Examples 6-8, respectively, and place them in an environment of 45°C and 75% relative humidity for 1 month. Finally, the protein content of each group of modified lactoferrin was detected by Coomassie Brilliant Blue staining. Each group was tested 3 times and the average value was taken. Unmodified lactoferrin was used as the control group. The specific test results are shown in Table 2.

[0088] Table 2

[0089]

[0090] Note: * indicates significant difference compared with the control group.

[0091] It can be seen from Table 2 that the modified lactoferrin prepared in Preparation Example 6 has better stability than the control group. Compared with Preparation Example 6, the preparation conditions of the modified lactoferrin in Preparation Examples 7 and 8 were changed, which had a certain impact on its stability, resulting in a decrease to varying degrees.

[0092] 3. Take the immunoglobulin camel milk powder prepared in each embodiment to test the effect of improving immunity: select sub-healthy people who often experience dizziness, headache, cold, fever, and physical exhaustion as research subjects, 50 males and females, no other serious diseases, aged 30-50 years old, and an average age of 39 years old. The subjects were randomly divided into 4 groups (numbered 1-4 respectively corresponding to embodiments 1-4), 10 people in each group. The testers took 20g of immunoglobulin camel milk powder of embodiments 1-4 with warm water, twice a day, for 1 month. The 5th group of people did not take any medicine or health products, nor did they eat this product.

[0093] The symptoms of dizziness, headache, cold, fever, lack of strength, etc. were significantly relieved as very effective, some relief was recorded as effective, and the above symptoms were still recorded as ineffective. See Table 3 for specific test data.

[0094] Table 3

[0095]

[0096] As shown in Table 3, the immunoglobulin camel milk powder prepared in Examples 1-3 has a good effect on improving human immunity, and Example 4 further adds modified lactoferrin compared to Example 1, which makes the effect of improving human immunity better.

[0097] The above is only a preferred embodiment of the present invention and does not constitute any form of limitation to the present application. Although the present application is disclosed as above in the preferred embodiment, it is not intended to limit the present application. Any technician familiar with the profession, without departing from the scope of the technical solution of the present application, using the technical content disclosed above to make slight changes or modifications are equivalent to equivalent implementation cases. However, any simple modifications, equivalent changes and modifications made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention are still within the scope of the technical solution.

Claims

1. An immunoglobulin camel milk powder, characterized in that: According to the weight percentage, it includes the following raw material components: 50-70 parts of whole camel milk powder, 5-15 parts of isomaltooligosaccharide, 3-10 parts of inulin, 10-20 parts of desalted whey powder, 5-10 parts of colostrum powder, 0.1-0.5 parts of vitamins, 0.001-0.005 parts of folic acid, 0.01-0.05 parts of iron salt, 0.005-0.03 parts of zinc salt, 0.0001-0.0005 parts of selenium salt, 0.01-0.05 parts of taurine, and 1-5 parts of coated calcium carbonate.

2. The immunoglobulin camel milk powder according to claim 1, characterized in that: The preparation steps of the coated calcium carbonate are: (1) adding isomaltooligosaccharide and inulin into water, stirring, then adding dry calcium carbonate powder, heating and stirring to form a suspension, and drying to obtain a calcium carbonate pre-treated product; (2) dissolving wheat oligopeptide and corn oligopeptide powder in water, adding the calcium carbonate pretreatment product obtained in step (1), heating and stirring, standing, and drying to obtain coated calcium carbonate.

3. The immunoglobulin camel milk powder according to claim 2, characterized in that: The mass ratio of the isomaltooligosaccharide, inulin, calcium carbonate powder, wheat oligopeptide and corn oligopeptide powder is (0.1-0.3):(0.05-0.2):1:(0.05-0.15):(0.03-0.12).

4. The immunoglobulin camel milk powder according to claim 2, characterized in that: The particle size of the calcium carbonate powder is 1-100 μm.

5. The immunoglobulin camel milk powder according to claim 2, characterized in that: The heating temperature in step (2) is 45-65° C. and the heating time is 2-4 hours.

6. The immunoglobulin camel milk powder according to claim 1, characterized in that: The immunoglobulin camel milk powder also includes 0.01-0.1 parts by mass of modified lactoferrin.

7. The immunoglobulin camel milk powder according to claim 6, characterized in that: The preparation steps of the modified lactoferrin are: Lactoferrin is added to water, stirred and allowed to stand, and then trehalose is added thereto, stirred, and the pH is adjusted to 7-8.

5. After reacting at 50°C-60°C for 1-4 hours, the reaction solution is cooled to room temperature and dried to obtain modified lactoferrin.

8. The immunoglobulin camel milk powder according to claim 6, characterized in that: The mass ratio of lactoferrin to trehalose is 1:(1-4).

9. The immunoglobulin camel milk powder according to claim 6, characterized in that: The vitamins include at least one of vitamin A, vitamin D, vitamin E, vitamin B6, and vitamin C.

10. A method for preparing the immunoglobulin camel milk powder according to any one of claims 1 to 5, characterized in that: The method comprises the following preparation steps: Whole-fat camel milk powder, desalted whey powder and colostrum powder are mixed and stirred to obtain a mixed material; isomaltooligosaccharide and inulin are added to the mixed material and stirred, and then vitamins, folic acid, iron salt, zinc salt, selenium salt, taurine and coated calcium carbonate are added in sequence, and after each ingredient is added, the mixture is stirred evenly to obtain the immunoglobulin camel milk powder.

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