A low GI nutritional compound milk powder and preparation method thereof
By pretreating cow's milk and preparing it with other ingredients, nutritional composite milk powder with low GI was prepared, which solved the problem of high GI value of traditional milk powder, improved the safety and nutritional value of milk powder, and was suitable for diabetic patients.
Patent Information
- Application Number
- CN202411989983.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-31
- Publication Date
- 2025-04-08
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
Traditional milk powder has a high blood sugar production index (GI) which is not good for diabetic patients. It is necessary to develop milk powder with low GI to improve the quality of life of diabetic patients.
Nutritious composite milk powder with low GI was prepared by pretreatment of milk including lactase treatment, liquid nitrogen freezing and UV irradiation, combined with whey protein powder, skim milk powder, low molecular weight fucosan sulfate, lettuce fermented sterilized extract, isomalt rutol, malt modified powder, vegetable oil, inulin, DHA and complex minerals.
It effectively reduces the GI value of milk powder, improves its safety and nutritional value for diabetic patients, and is suitable for daily consumption of diabetic patients.
Smart Images
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Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of health care milk powder preparation, and particularly relates to a low-GI nutritional compound milk powder and a preparation method thereof. Background Art
[0002] With the improvement of people's living standards, there are more and more people with hypertension, hyperlipidemia, hyperglycemia and diabetes patients, especially type II diabetes, which seriously affects people's quality of life. At present, the main methods for treating diabetes are taking oral hypoglycemic drugs and injecting insulin, and at the same time, cooperating with appropriate exercise and strict diet control to maintain blood sugar levels. However, the "three more and one less" symptoms of diabetes patients make many patients often feel hungry, but excessive intake will lead to increased blood sugar. Therefore, developing diabetes supplementary foods helps to improve the quality of life of the majority of diabetes patients.
[0003] GI (glycemic index) is an index that reflects the degree of blood sugar increase caused by food in the human body, and is the response status of blood sugar generation in the human body after eating. Simply put, the easier it is for a food to cause a rapid increase in blood sugar, the higher its GI value; conversely, the lower its GI value. According to the GI value, scientists classify foods into different grades. Foods with GI>70 are high-GI foods, foods with 55<GI≤70 are medium-GI foods, and foods with GI≤55 are low-GI foods. For diabetes patients, low-GI foods have high food safety. Milk powder is a commonly used nutritional supplement for people. However, the traditional milk powder has a relatively high GI, which is a heavy burden for diabetes patients. Therefore, developing low-GI milk powder and reducing the GI value on the basis of ensuring the nutritional structure of the milk powder is crucial. Summary of the Invention
[0004] Aiming at the deficiencies of the prior art, the present invention provides a low-GI nutritional compound milk powder and a preparation method thereof, which can reduce the GI value on the basis of effectively ensuring the nutritional value of the milk powder, improve the food safety of the compound milk powder, and expand its sales market.
[0005] To achieve the above objectives, the technical solution of the present invention is realized through the following technical solutions:
[0006] A low GI nutritional composite milk powder, the composite milk powder is composed of the following materials in parts by weight: 120-140 parts of pretreated milk, 4-6 parts of whey protein powder, 15-18 parts of skim milk powder, 0.1-0.3 parts of low molecular weight fucoidan sulfate, 0.4-0.6 parts of lettuce fermentation sterilization extract, 0.4-0.6 parts of isomalt, 1-1.6 parts of malt modified powder, 2-3 parts of vegetable oil, 0.3-0.6 parts of inulin, 0.1-0.2 parts of DHA, and 0.2-0.3 parts of composite minerals; wherein the pretreated milk is obtained by treating raw milk with lactase, then subjecting it to microwave heat treatment, then freezing it with liquid nitrogen, and then subjecting it to ultraviolet irradiation; the lettuce fermentation sterilization extract is obtained by subjecting lettuce to fermentation with red Phaffia and Bifidobacterium, then filtering, sterilizing, and freeze-drying; and the malt modified powder is obtained by grinding malt, boiling it with warm water, centrifuging it, removing the supernatant, and then drying and ultrafine grinding it.
[0007] Preferably, the method for preparing the pretreated milk comprises the following steps:
[0008] S1-1, adding 0.2%-0.3% lactase by total weight to raw milk for 2-4 hours, and then subjecting it to microwave heat treatment at a power of 800 W for 3-5 minutes to obtain microwave milk for later use;
[0009] S1-2, the microwave milk was ultra-low temperature frozen by using liquid nitrogen for 40-60 min, and then the 2 The milk was treated with a dose of ultraviolet radiation until it was completely thawed and then filtered to obtain the pretreated milk.
[0010] Preferably, the specific preparation method of the lettuce fermentation sterilization extract comprises the following steps:
[0011] S2-1, take peeled raw lettuce rhizomes, add 2-3 times distilled water, grind into pulp, then inoculate with red Phaffia yeast and Bifidobacterium for fermentation, ferment for 18-24 hours, and obtain fermented material for use;
[0012] S2-2. The fermented material is squeezed and filtered, and the filtrate is sterilized at 115° C. for 15 min under a pressure of 2-4 MPa, and then freeze-dried to obtain a lettuce fermentation sterilized extract.
[0013] Preferably, in step S2-1, the inoculation amounts of Phaffia rhodozyma and Bifidobacterium are both 0.1%-0.2% of the total mass of the peeled raw lettuce rhizomes.
[0014] Preferably, the preparation method of the modified malt powder comprises the following steps:
[0015] S3-1, drying the malt to a moisture content of ≤8%, and then crushing it through a 10-mesh sieve to obtain crushed malt powder for later use;
[0016] S3-2, boiling the above-mentioned ground malt powder in 70-80°C warm water for 4-6 hours, then centrifuging at 3000-4000r / min for 15 minutes, removing the supernatant, drying at 40-50°C, and then ultrafine grinding to obtain malt modified powder.
[0017] Preferably, the particle size of the modified malt powder in step S3-2 is ≤15 μm.
[0018] Preferably, the composite mineral is prepared by mixing calcium carbonate, ferrous sulfate and zinc sulfate in a mass ratio of 2:1:1.
[0019] The preparation method of low GI nutritional compound milk powder comprises the following steps:
[0020] (1) low molecular weight fucoidan sulfate, lettuce fermentation sterilized extract, isomalt, malt modified powder, vegetable oil, inulin, DHA, and complex minerals are mixed and added to pretreated milk, and homogenized by water bath ultrasound at a temperature of 45-50° C. to obtain a mixture for later use;
[0021] (2) spray drying the above mixture, adding whey protein powder and skim milk powder and mixing them evenly to obtain composite milk powder.
[0022] Preferably, the power of ultrasonic homogenization in step (1) is 400-600 W, and the homogenization time is 10-15 min.
[0023] Preferably, the inlet air temperature of the spray drying in step (2) is 100-120° C., and the feed speed is 30-50 rpm.
[0024] The present invention provides a low GI nutritional compound milk powder and a preparation method thereof, which has the following advantages over the prior art:
[0025] The invention uses lactase to enzymolyze the milk, freeze it in liquid nitrogen and irradiate it with ultraviolet light, thereby initially sterilizing the milk and reducing the GI value of the milk. The invention also prepares highly nutritious milk powder by subsequently compounding whey protein powder, skim milk powder, low molecular weight fucoidan sulfate, lettuce fermentation sterilization extract, isomalt, malt modified powder, vegetable oil, inulin, DHA and composite minerals. The milk powder can effectively inhibit the increase of blood sugar while supplementing liquid nutrition, and is suitable for daily consumption by diabetic patients. DETAILED DESCRIPTION
[0026] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention is clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0027] The rhodozyma and Bifidobacterium used in the following examples were commercially available. The preservation number of rhodozyma is CCTCC NO: M2020413, and the viable cell count is 1×10 9 / g; the preservation number of Bifidobacterium is CCTCC No: M20221461, and the number of viable bacteria is 1×10 9 In the following examples, the vegetable oil is palm oil, and the composite mineral is calcium carbonate, ferrous sulfate, and zinc sulfate mixed in a mass ratio of 2:1:1.
[0028] Embodiment 1:
[0029] 1. Raw material processing:
[0030] 1. Preparation of milk feed:
[0031] 1.1. Preparation of milk feed A:
[0032] (1) adding 0.2% lactase by weight to raw milk for 3 hours, and then subjecting it to microwave heat treatment at a power of 800 W for 3 minutes to obtain microwave milk for later use;
[0033] (2) The microwave milk was ultra-low temperature frozen with liquid nitrogen for 50 min and then heated to 100000 uW·s / cm 2 The milk material A is obtained by treating the milk material with a dose of ultraviolet radiation until it is completely thawed and then filtering.
[0034] 1.2. Preparation of milk feed B:
[0035] (1) adding 0.3% lactase by weight to raw milk for 4 hours, and then subjecting it to microwave heat treatment at a power of 800 W for 5 minutes to obtain microwave milk for later use;
[0036] (2) The microwave milk was heated to 100000uW·s / cm 2 After being treated with a dose of ultraviolet radiation for 15 minutes, the milk material B was obtained by filtration.
[0037] 1.3. Milk material C is raw milk.
[0038] 2. Preparation of extracts:
[0039] 2.1. Preparation of Extract A:
[0040] (1) taking peeled raw lettuce rhizomes, adding 2 times distilled water, grinding into a slurry, and then inoculating 0.1% of the total weight of the peeled raw lettuce rhizomes with Phaffia rhodozyma and Bifidobacterium for fermentation, and fermenting for 20 hours to obtain a fermented material for use;
[0041] (2) The fermented material was squeezed and filtered, and the filtrate was sterilized at 115° C. for 15 min under a pressure of 4 MPa, and then freeze-dried to obtain extract A.
[0042] 2.2. Preparation of Extract B:
[0043] Take the peeled lettuce rhizomes and add 2 times distilled water to grind into pulp, then squeeze and filter, sterilize the filtrate at 115℃ for 15min under 4MPa pressure, and then freeze-dry to obtain extract B;
[0044] 2.3. Preparation of Extract C:
[0045] (1) Grinding potatoes into a slurry with 2 times distilled water, and then inoculating 0.1% of the total weight of the potatoes with Phaffia rhodozyma and Bifidobacterium for fermentation, and fermenting for 20 hours to obtain a fermented material for use;
[0046] (2) The fermented material was squeezed and filtered, and the filtrate was sterilized at 115° C. for 15 min under a pressure of 4 MPa, and then freeze-dried to obtain extract C.
[0047] 3. Preparation of malt powder:
[0048] 3.1. Preparation of malt powder A:
[0049] (1) Dry the malt to a moisture content of ≤8%, then grind it through a 10-mesh sieve to obtain ground malt powder for later use;
[0050] (2) The ground malt powder is placed in 75°C warm water and boiled for 5 hours, then centrifuged at 4000 r / min for 15 minutes, the supernatant is removed, and then dried at 45°C and ultrafinely ground to a particle size of ≤15 μm to obtain malt powder A.
[0051] 3.2. Preparation of malt powder B:
[0052] The malt is dried to a moisture content of ≤8%, and then ultrafinely ground to a particle size of ≤15 μm to obtain malt powder B.
[0053] 2. Preparation of compound milk powder:
[0054] (1) Prepare the following materials in parts by weight: 130 parts of cow's milk, 5 parts of whey protein powder, 17 parts of skim milk powder, 0.2 parts of low molecular weight fucoidan sulfate, 0.5 parts of extract, 0.5 parts of isomalt, 1.3 parts of malt powder, 2.5 parts of vegetable oil, 0.4 parts of inulin, 0.15 parts of DHA, and 0.25 parts of complex minerals;
[0055] (2) low molecular weight fucoidan sulfate, extract, isomalt, malt powder, vegetable oil, inulin, DHA, and complex minerals are mixed and added to the milk material, and homogenized in a water bath with ultrasound at 600W for 12 minutes at a temperature of 45°C to obtain a mixed material for use;
[0056] (2) The mixture was spray-dried at an inlet air temperature of 110° C. and a feed speed of 50 rpm, and then whey protein powder and skim milk powder were added and mixed thoroughly to obtain a composite milk powder.
[0057] Referring to the above preparation method, different cow milk materials, extracts and malt powders were selected according to Table 1 below to prepare different composite milk powders:
[0058] Table 1
[0059] Group Milk material Extracts Malt powder Compound milk powder 1 Milk material A Extract A Malt powder A Compound milk powder 2 Milk material B Extract A Malt powder A Compound milk powder 3 Milk material C Extract A Malt powder A Compound milk powder 4 Milk material A Extract B Malt powder A Compound milk powder 5 Milk material A Extract C Malt powder A Compound milk powder 6 Milk material A Extract A Malt powder B
[0060] Detection:
[0061] 1. Test the GI value of each group of compound milk powder:
[0062] In vitro simulated digestion test was selected, 200 mg of compound milk powder samples of each group were accurately weighed in a beaker, 15 mL of 0.2 mol / L sodium acetate buffer (pH 5.2) was added and shaken, and then 10 mL of mixed enzyme solution (0.002 mL of high temperature resistant α-amylase and 1.5 mL of amyloglucosidase were mixed to 10 mL, i.e., mixed enzyme solution) was added, 2 mL of sample was drawn at 0, 5, 10, 20, 40, 60, 120, and 180 min, respectively, boiled in boiling water for 5 min to stop the reaction, and the supernatant was taken after centrifugation at 4000 r / min for 10 min. The glucose content (Gt) was determined by 3,5-dinitrosalicylic acid colorimetry (DNS method), and the hydrolysis rate was calculated according to the formula: hydrolysis rate % = (Gt×0.9) / 200, and the hydrolysis curve was drawn at the same time to calculate the final GI value. The specific results are shown in Table 2 below:
[0063] Table 2
[0064]
[0065]
[0066] It can be seen from the above table that compound milk powder 1, compound milk powder 4, compound milk powder 5 and compound milk powder 6 all have lower GI values, among which compound milk powder 1 has the lowest GI value.
[0067] 2. Conduct sensory evaluation on each group of compound milk powder:
[0068] The compound milk powders of each group were selected and mixed with 70°C warm water in a mass ratio of 1:6 for brewing, and then scored according to the sensory evaluation criteria in Table 3 below:
[0069] Table 3
[0070]
[0071] The specific scoring results are shown in Table 4 below:
[0072] Table 4
[0073]
[0074]
[0075] It can be seen from the above table that compound milk powder 1 has a higher sensory evaluation score than other milk powders.
[0076] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims
1. A low GI nutritional compound milk powder, characterized in that: The composite milk powder is composed of the following materials in parts by weight: 120-140 parts of pretreated milk, 4-6 parts of whey protein powder, 15-18 parts of skim milk powder, 0.1-0.3 parts of low molecular weight fucoidan sulfate, 0.4-0.6 parts of fermented and sterilized lettuce extract, 0.4-0.6 parts of isomalt, 1-1.6 parts of modified malt powder, 2-3 parts of vegetable oil, 0.3-0.6 parts of inulin, 0.1-0.2 parts of DHA, and 0.2-0.3 parts of composite minerals; The pretreated milk is obtained by treating the raw milk with lactase, then subjecting it to microwave heat treatment, then freezing it with liquid nitrogen and then irradiating it with ultraviolet light; the lettuce fermentation sterilization extract is obtained by fermenting lettuce with red Phaffia yeast and Bifidobacterium, then filtering, sterilizing and freeze-drying it; the malt modified powder is obtained by crushing the malt, boiling it with warm water, centrifuging it, removing the supernatant and then drying and ultrafine grinding it.
2. The compound milk powder according to claim 1, characterized in that The preparation method of the pretreated milk comprises the following steps: S1-1, adding 0.2%-0.3% lactase by total weight to raw milk for 2-4 hours, and then subjecting it to microwave heat treatment at a power of 800 W for 3-5 minutes to obtain microwave milk for later use; S1-2, the microwave milk was ultra-low temperature frozen by using liquid nitrogen for 40-60 min, and then the 2 The milk was treated with a dose of ultraviolet radiation until it was completely thawed and then filtered to obtain the pretreated milk.
3. The compound milk powder according to claim 1, characterized in that The specific preparation method of the lettuce fermentation sterilization extract comprises the following steps: S2-1, take peeled raw lettuce rhizomes, add 2-3 times distilled water, grind into pulp, then inoculate with red Phaffia yeast and Bifidobacterium for fermentation, ferment for 18-24 hours, and obtain fermented material for use; S2-2. The fermented material is squeezed and filtered, and the filtrate is sterilized at 115° C. for 15 min under a pressure of 2-4 MPa, and then freeze-dried to obtain a lettuce fermentation sterilized extract.
4. The compound milk powder according to claim 3, characterized in that: In the step S2-1, the inoculation amount of Phaffia rhodozyma and Bifidobacterium is 0.1%-0.2% of the total mass of the peeled raw lettuce rhizomes.
5. The compound milk powder according to claim 1, characterized in that: The preparation method of the modified malt powder comprises the following steps: S3-1, drying the malt to a moisture content of ≤8%, and then crushing it through a 10-mesh sieve to obtain crushed malt powder for later use; S3-2, boiling the above-mentioned ground malt powder in 70-80°C warm water for 4-6 hours, then centrifuging at 3000-4000r / min for 15 minutes, removing the supernatant, drying at 40-50°C, and then ultrafine grinding to obtain malt modified powder.
6. The compound milk powder according to claim 5, characterized in that: The particle size of the modified malt powder in step S3-2 is ≤15 μm.
7. The compound milk powder according to claim 1, characterized in that: The composite mineral is prepared by mixing calcium carbonate, ferrous sulfate and zinc sulfate in a mass ratio of 2:1:
1.
8. A method for preparing the composite milk powder according to any one of claims 1 to 7, characterized in that: The preparation method comprises the following steps: (1) low molecular weight fucoidan sulfate, lettuce fermentation sterilized extract, isomalt, malt modified powder, vegetable oil, inulin, DHA, and complex minerals are mixed and added to pretreated milk, and homogenized by water bath ultrasound at a temperature of 45-50° C. to obtain a mixture for later use; (2) spray drying the above mixture, adding whey protein powder and skim milk powder and mixing them evenly to obtain composite milk powder.
9. The preparation method according to claim 8, characterized in that: The power of ultrasonic homogenization in step (1) is 400-600W, and the homogenization time is 10-15min.
10. The preparation method according to claim 8, characterized in that: In the step (2), the inlet air temperature of the spray drying is 100-120° C., and the feed speed is 30-50 rpm.