Milk product containing sunflower seed protein and capable of relieving mood and preparation method of milk product

Abstract

The invention relates to a sunflower seed protein-containing dairy product for relieving mood as well as a preparation method and application thereof. The dairy product is prepared from the following raw materials: sunflower seed protein powder, sunflower seed sauce, milk and lactase. The dairy product contains sunflower seed protein and milk protein at the same time, is supplemented with sunflower seed sauce and lactase, and is rich in nutrition. Wherein the sunflower seed protein, the sunflower seed sauce and the milk protein are matched with one another, an excellent synergistic promotion effect is achieved in the aspect of relieving emotion pressure, meanwhile, the sunflower seed protein and casein and whey protein in milk can synergistically emulsify grease components in the sunflower seed sauce, the floating oil phenomenon in a dairy product is reduced, and the stability of the product is improved; and the sunflower seed sauce and the milk can cover astringent taste generated by sunflower seed protein, and grease in the sunflower seed sauce can lubricate the oral cavity, so that the taste and the preference degree of the product are comprehensively improved. Wherein the lactase can hydrolyze lactose in the milk into monosaccharide, so that the taste and the preference degree of the product are further improved.

Description

Technical Field

[0001] The invention belongs to the technical field of dairy products and relates to a mood-relief sunflower seed protein-containing dairy product and a preparation method thereof. Background Art

[0002] Animal protein drinks and plant protein drinks are the main subcategories of protein drinks. The market size has gradually increased in recent years. Protein drinks are very popular among consumers because of their unique properties of "nutrition + flavor". However, there are not many choices for plant protein sources. Most plant protein sources are soy protein isolate, almond protein isolate, walnut protein isolate, etc. Developing more plant protein source supplemented milk can meet consumers' demand for diversified protein supplements.

[0003] Sunflower seeds are the fruit of sunflowers and one of the world's five major oil crops. They are rich in a variety of nutrients such as oil, protein, vitamins and edible fiber. In addition, they also contain a variety of nutrients needed by the human body, such as vitamins, iron, zinc, potassium, etc. Sunflower seed protein also contains a large amount of sulfur-containing amino acids, while most plant-based proteins usually lack sulfur-containing amino acids. Therefore, sunflower seed protein is a high-quality protein source suitable as a dietary supplement. At present, sunflower seeds are still in the primary stage of utilization in China, mainly for the extraction of sunflower seed oil. The by-products after oil extraction are rich in protein, with a protein content of up to 29%-43%. By deeply developing and utilizing sunflower seed meal and utilizing the protein extracted from it, the food industry's continuous search for protein resources can be met. Summary of the invention

[0004] In view of the deficiencies in the prior art, the purpose of the present invention is to provide a mood-relief sunflower seed protein-containing dairy product, a preparation method and application thereof, and specifically to a mood-relief sunflower seed protein-containing dairy product, a preparation method thereof and application thereof in the preparation of products for relieving mood and stress or improving symptoms of depression.

[0005] In order to achieve the purpose of the invention, the present invention adopts the following technical solutions:

[0006] In a first aspect, the present invention provides a mood-relief sunflower seed protein-containing dairy product, wherein raw materials for preparing the dairy product include sunflower seed protein powder, sunflower seed butter, milk and lactase.

[0007] Sunflower seed protein is a high-quality plant protein with a digestibility of 90% and a biological value of 65. Sunflower seed protein is rich in essential amino acids for the human body and contains fewer anti-nutritional ingredients and toxic substances than other plant proteins. Sunflower seed protein also contains a large amount of sulfur-containing amino acids, while most plant-based proteins usually lack sulfur-containing amino acids. Therefore, sunflower seed protein is a high-quality protein source suitable as a dietary supplement.

[0008] The dairy product of the present invention contains sunflower seed protein (plant protein) and milk protein (animal protein) at the same time, is rich in nutrition, and is supplemented with sunflower seed paste and lactase. The sunflower seed protein, sunflower seed paste and milk protein cooperate with each other and have an excellent synergistic promotion effect in relieving emotional stress.

[0009] At the same time, sunflower seed protein can synergistically emulsify the oil components in sunflower seed butter with casein and whey protein in milk, reducing the occurrence of floating oil in dairy products. At the same time, after the oil and sunflower seed protein in the sunflower seed butter are emulsified, the protein is dispersed on the surface of the oil, reducing the precipitation of additional sunflower seed protein. Therefore, the interaction between sunflower seed butter, sunflower seed protein powder and milk improves the stability of the product.

[0010] At the same time, sunflower seed butter and milk can mask the astringency of sunflower seed protein. The oil in sunflower seed butter can lubricate the mouth, which comprehensively improves the taste and preference of the product. Lactase can hydrolyze lactose in milk into monosaccharides, further improving the taste and preference of the product.

[0011] Various components in the dairy product of the present invention cooperate with each other, so that the dairy product has rich nutritional value, good taste, stable system, and can also soothe emotions.

[0012] Preferably, the raw materials for preparing the dairy product include, by mass percentage, 1-10% sunflower seed protein powder, 1-10% sunflower seed paste, 80-97% milk, and 0.1-2‰ lactase.

[0013] Based on the potential synergistic relationship between the various components, when they are combined in the above-mentioned specific mass ratio, they have better effects in improving the taste preference and stability of dairy products and relieving emotional stress.

[0014] The mass percentage of the sunflower seed protein powder can be selected from 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% and the like; the mass percentage of the sunflower seed butter can be selected from 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% and the like; the mass percentage of the milk can be selected from 80%, 83%, 84%, 85%, 87%, 88%, 90%, 93%, 95%, 97% and the like; the mass percentage of the lactase can be selected from 0.1‰, 0.3‰, 0.5‰, 0.7‰, 0.8‰, 1‰, 1.2‰, 1.4‰, 1.6‰, 1.8‰, 2‰ and the like.

[0015] Preferably, the sunflower seed protein powder is a sunflower seed protein powder with a protein content of not less than 40% (e.g., 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, etc.) after chlorogenic acid is removed.

[0016] During the protein extraction process, chlorogenic acid undergoes oxidation and covalently bonds with the protein, causing the sunflower seed protein to appear dark green, which is difficult for consumers to accept, hindering the further development and utilization of sunflower seed protein. The color change of sunflower seed protein is positively correlated with the chlorogenic acid content. The color of sunflower seed protein removed from chlorogenic acid is improved, and the water and oil holding capacity are significantly improved. Compared with ordinary sunflower seed protein, it has a better emulsification effect and blends better with milk during processing.

[0017] Preferably, the sunflower seed paste is a product obtained by frying the shelled and dried sunflower seeds at 150-200° C. (e.g., 150° C., 160° C., 170° C., 180° C., 190° C., 200° C., etc.) for 5-15 min (e.g., 5 min, 6 min, 8 min, 9 min, 10 min, 13 min, 15 min, etc.) and then grinding them into a paste.

[0018] The sunflower seed butter that has undergone the above special treatment can be added to milk to give the milk the roasted and nutty aroma of sunflower seeds, better mask the astringency produced by sunflower seed protein, improve the taste of the product, and further enhance the synergistic effect of sunflower seed protein and milk protein in relieving emotional stress.

[0019] Preferably, the raw materials for preparing the dairy product also include a taste regulator.

[0020] Preferably, the raw materials for preparing the dairy product further include 0.5-10% of a flavor regulator in terms of mass percentage, for example, 0.5%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 10%, etc.

[0021] Preferably, the taste modifier comprises any one of sugar, salt, honey, juice or jam, or a combination of at least two thereof.

[0022] Preferably, the raw materials for preparing the dairy product also include nutritional supplements.

[0023] Preferably, the raw materials for preparing the dairy product further include 0.01-1% of nutritional supplements by mass percentage, for example, 0.05%, 0.1%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 1%, etc.

[0024] Preferably, the nutritional supplement comprises any one of γ-aminobutyric acid, green tea extract, valerian root extract, theanine or phosphatidylserine, or a combination of at least two thereof.

[0025] In order to further enhance the mood-relieving effect of the product, one or more components selected from γ-aminobutyric acid, green tea extract, valerian root extract, theanine or phosphatidylserine may be selectively added to the product.

[0026] In a second aspect, the present invention provides a method for preparing a sunflower seed protein-containing dairy product according to the first aspect, the preparation method comprising: mixing and homogenizing the various preparation raw materials at 40-65°C (for example, 40°C, 43°C, 45°C, 50°C, 55°C, 60°C, 65°C, etc.), and sterilizing to obtain the dairy product.

[0027] In a third aspect, the present invention provides use of the sunflower seed protein-containing dairy product described in the first aspect in preparing a product for relieving emotions and stress.

[0028] In a fourth aspect, the present invention provides use of the sunflower seed protein-containing dairy product described in the first aspect in the preparation of a product for improving depressive symptoms.

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

[0030] The dairy product involved in the present invention contains sunflower seed protein (plant protein) and milk protein (animal protein) at the same time, is rich in nutrition, and is supplemented with sunflower seed paste and lactase. Sunflower seed protein, sunflower seed paste and milk protein cooperate with each other, and have excellent synergistic promotion effect in relieving emotional stress. At the same time, sunflower seed protein can synergistically emulsify the oil components in sunflower seed paste with casein and whey protein in milk, reduce the generation of oil floating phenomenon in dairy products, and improve the stability of products; while sunflower seed paste and milk can cover the astringency produced by sunflower seed protein, and the oil in sunflower seed paste can lubricate the oral cavity, comprehensively improving the taste and preference of products. Lactase can hydrolyze lactose in milk into monosaccharides, further improving the taste and preference of products. Various components cooperate with each other, so that dairy products are rich in nutritional value, good in taste, stable in system, and also have the effect of soothing emotions. DETAILED DESCRIPTION

[0031] In order to further explain the technical means and effects adopted by the present invention, the technical solution of the present invention is further described below in conjunction with the preferred embodiments of the present invention, but the present invention is not limited to the scope of the embodiments.

[0032] The milk raw material involved in the following examples and comparative examples is milk containing 3.2% protein; lactase is an enzyme preparation purchased from IFF; except for Example 7, the sunflower seed protein powder is a product containing 50% protein from which chlorogenic acid has been removed; the sunflower seed protein powder used in Example 7 is a product containing 50% protein from which chlorogenic acid has not been removed.

[0033] Example 1

[0034] This embodiment provides a dairy product, which is composed of the following components based on 100 parts in total: 5.6 parts of sunflower protein powder, 4 parts of sunflower butter, 1 part of lactase, and the rest of milk. The sunflower butter is prepared by the following method: washing, shelling, and drying sunflower seeds, frying the seeds at 180° C. for 8 minutes, and then grinding them into sunflower butter by a colloid mill.

[0035] The preparation method of the dairy product comprises the following steps: mixing and homogenizing various raw materials at 60 DEG C, and sterilizing the mixture to obtain the dairy product.

[0036] Example 2

[0037] This embodiment provides a dairy product, which is composed of the following components based on 100 parts in total: 1.6 parts of sunflower protein powder, 2 parts of sunflower seed butter, 0.1 parts of lemon juice, 2 parts of honey, 0.7 parts of lactase, and the remainder of milk. The sunflower seed butter is prepared by the following method: washing, shelling, and drying sunflower seeds, frying the seeds at 200° C. for 5 minutes, and then grinding them into sunflower seed butter through a colloid mill.

[0038] The preparation method of the dairy product comprises the following steps: mixing and homogenizing various raw materials at 55 DEG C, and sterilizing the mixture to obtain the dairy product.

[0039] Example 3

[0040] This embodiment provides a dairy product, which is composed of the following components based on 100 parts in total: 7.6 parts of sunflower seed protein powder, 2 parts of sunflower seed paste, 1 part of lactase, 0.05 parts of γ-aminobutyric acid, and the remainder of milk. The sunflower seed paste is prepared by the following method: washing, shelling, and drying sunflower seeds, frying the seeds at 160° C. for 15 minutes, and then grinding them into sunflower seed paste by a colloid mill.

[0041] The preparation method of the dairy product comprises the following steps: mixing and homogenizing various raw materials at 65 DEG C, and sterilizing the mixture to obtain the dairy product.

[0042] Example 4

[0043] This embodiment provides a dairy product, which is composed of the following components based on 100 parts in total: 3.6 parts of sunflower seed protein powder, 6 parts of sunflower seed butter, 1 part of lactase, 0.05 parts of γ-aminobutyric acid, 0.05 parts of theanine, and the rest of milk. The sunflower seed butter is prepared by the following method: washing, shelling, and drying sunflower seeds, frying the seeds at 160° C. for 15 minutes, and then grinding them into sunflower seed butter through a colloid mill.

[0044] The preparation method of the dairy product comprises the following steps: mixing and homogenizing various raw materials at 60 DEG C, and sterilizing the mixture to obtain the dairy product.

[0045] Example 5

[0046] This embodiment provides a dairy product, which is composed of the following components based on 100 parts in total: 4.6 parts of sunflower seed protein powder, 5 parts of sunflower seed paste, 1 part of lactase, 0.1 parts of phosphatidylserine, 0.1 parts of green tea extract, 0.1 parts of valerian root extract, and the rest of milk. The sunflower seed paste is prepared by the following method: washing, shelling, and drying sunflower seeds, frying the seeds at 160° C. for 15 minutes, and then grinding them into sunflower seed paste by a colloid mill.

[0047] The preparation method of the dairy product comprises the following steps: mixing and homogenizing various raw materials at 60 DEG C, and sterilizing the mixture to obtain the dairy product.

[0048] Example 6

[0049] This embodiment provides a dairy product, which is composed of the following components based on 100 parts in total: 5.6 parts of sunflower seed protein powder, 4 parts of sunflower seed butter, 1 part of lactase, and the rest of milk. The sunflower seed butter is prepared by the following method: washing, shelling, and drying sunflower seeds, and then directly grinding them into sunflower seed butter through a colloid mill.

[0050] The preparation method of the dairy product comprises the following steps: mixing and homogenizing various raw materials at 60 DEG C, and sterilizing the mixture to obtain the dairy product.

[0051] Example 7

[0052] This embodiment provides a dairy product, the components of which are different from those of embodiment 1 only in that an equal amount of sunflower protein powder is replaced with a sunflower protein powder product from which chlorogenic acid has not been removed, and other components and contents remain unchanged. The preparation method is the same as that of embodiment 1.

[0053] Comparative Example 1

[0054] This comparative example provides a dairy product, the components of which are different from those of Example 1 only in that lactase is lacking, the reduced amount of lactase is supplemented by milk, and the other components and contents remain unchanged. The preparation method is the same as that of Example 1.

[0055] Comparative Example 2

[0056] This comparative example provides a dairy product, the components of which are different from those of Example 1 only in that sunflower seed protein powder is missing, and the reduced amount is supplemented by sunflower seed butter, while other components and contents remain unchanged. The preparation method is the same as that of Example 1.

[0057] Comparative Example 3

[0058] This comparative example provides a dairy product, the components of which are different from those of Example 1 only in that sunflower seed butter is missing, and the reduced amount is supplemented by sunflower seed protein powder, while other components and contents remain unchanged. The preparation method is the same as that of Example 1.

[0059] Comparative Example 4

[0060] This comparative example provides a dairy product, the components of which are different from those of Example 1 only in that sunflower protein powder and sunflower butter are missing, and the reduced portions are supplemented by milk, while other components and contents remain unchanged. The preparation method is the same as that of Example 1.

[0061] Comparative Example 5

[0062] This comparative example provides a dairy product, the components of which are different from those of Example 1 only in that sunflower seed protein powder is missing, and the reduced amount is supplemented by milk, while other components and contents remain unchanged. The preparation method is the same as that of Example 1.

[0063] Comparative Example 6

[0064] This comparative example provides a dairy product, the components of which are different from those of Example 1 only in that sunflower seed butter is missing and the reduced amount is supplemented by milk, while other components and contents remain unchanged. The preparation method is the same as that of Example 1.

[0065] Test Example 1

[0066] Preference rating:

[0067] Eight tasters were selected and the 9-point Likert scale was used to score the 13 groups of products of Examples 1-7 and Comparative Examples 1-6 in terms of taste and aroma. The scoring criteria of the 9-point Likert scale are shown in Table 1:

[0068] Table 1

[0069] 1 point Very dislike 2 points Very dislike 3 points dislike 4 points Slightly dislike 5 points No preference 6 points Slightly like 7 points like 8 points Like it very much 9 points Like it very much

[0070] After being scored by 8 tasters, the average scores of the products in each group are shown in Table 2:

[0071] Table 2

[0072]

[0073]

[0074] From the scoring results in Table 2, it can be seen that compared with the comparative example products, the dairy products involved in the present invention have excellent taste and aroma characteristics, are more popular among consumers, and the lactase and sunflower seed butter in the formula are the main contributors to improving the taste and aroma characteristics.

[0075] Test Example 2

[0076] Stability evaluation:

[0077] Thirteen groups of products of Examples 1-7 and Comparative Examples 1-6 were placed at 30° C. for 7 days and 30 days respectively to observe whether the products had oil floating and flocculation phenomena. The results are shown in Table 3:

[0078] Table 3

[0079]

[0080]

[0081] It can be seen from the results in Table 3 that compared with the products of Comparative Examples 2-3 and 5-6, the dairy product system of the present invention has better stability. Among them, the sunflower seed butter in the product of Comparative Example 2 brings more fat, and the floating oil during the shelf life is more than that in Example 1; among them, the product of Comparative Example 3 lacks sunflower seed butter, and the content of sunflower seed protein powder is relatively high. Since the sunflower seed protein can reduce the precipitation of sunflower seed protein after emulsification with the oil in the sunflower seed butter, the product system of Comparative Example 3 is more prone to protein flocculation, and the shelf life precipitation is more than that in Example 1; among them, Comparative Example 5 lacks sunflower seed protein powder, and the missing portion is supplemented by milk, and the floating oil and fat pattern in the system increase; among them, Comparative Example 6 lacks sunflower seed butter, and the missing portion is supplemented by milk, and the floating oil during the shelf life is less, but the protein flocculation increases. Therefore, the interaction between sunflower seed butter, sunflower seed protein powder and milk in the dairy products of the present invention improves the stability of the product.

[0082] Test Example 3

[0083] Evaluation of mood-relief effect:

[0084] The milk products prepared in Example 1, Examples 3-5 and Comparative Examples 2-4 were evaluated for their mood-relief effects, specifically including the following contents:

[0085] (1) Experimental animals: 54 female SPF ICR mice provided by Beijing Sibeifu (Beijing) Biotechnology Co., Ltd. were selected. The weight was 18-22g, and the quality of the experimental animals was confirmed to be qualified. These mice were raised in a controlled environment, with the room temperature maintained at 22±2℃, the humidity at 55%±5%, and a 12h light / dark cycle. They could eat and drink freely.

[0086] (2) Animal grouping: After one week of adaptive feeding of the mice, 54 mice were randomly divided into 9 groups (6 mice in each group): a non-model blank control group, a model group, and experimental groups 1-7 after modeling (the dairy products prepared in Example 1, Examples 3-5, and Comparative Examples 2-4 were freeze-dried, mixed with water to form a paste, 2 g was taken and diluted to 20 mL with deionized water, and the mixture was gavaged at a rate of 0.25 mL / 10 g BW), and the mice were gavaged continuously for 21 days.

[0087] (3) Animal modeling and intervention methods:

[0088] The model group and post-modeling experimental groups 1-7 were subjected to a 3-week chronic unpredictable mild stimulation (CUMS) method to establish a mouse model of depression and anxiety. Chronic unpredictable mild stimulation includes the following 10 different stimuli: forced swimming (water at 23±2℃ is filled in a 22cm deep glass jar, and the mouse is placed in the glass jar for 10min, and carefully covered with a heavy lid to prevent it from escaping, and then the mouse is returned to a clean, dry cage with fresh bedding to avoid cold and cold); restraint (the mouse is placed in a 50mL plastic tube, adjusted on the outside with plastic tape so that the animal cannot move, and there is a hole at the far end of the tube to facilitate normal breathing); water deprivation (the water bottle is removed from the cage within 24h, and the water bottle is returned after the time point is reached); isolation (the mouse is placed alone in a new cage for 24h, and then the mouse is returned with their companions cage); food deprivation (food was removed from the cage for 24 h and then returned); wet bedding (mice were placed alone in a new cage with 200 ml of water per 100 g of bedding for 24 h, and the mice were returned to the cage with their companions); no bedding (mice were placed alone in a new cage without bedding for 24 h, and the animals were returned to the cage with their companions); tilted cage (the cage was tilted at 45° for 24 h, and the cage was returned to normal); tail clamp (clamped the tail with plastic forceps 2 cm from the end of the tail for 3 minutes each time, 3 times a day, and the animals were returned to the cage with their companions); crowded space (put a plastic partition in the cage to reduce the activity area by half, and after 24 h, the partition was removed). In order to avoid the animals' adaptation to specific stimuli, which would affect the accuracy of the experimental results, these stimuli were randomly applied 2 times a day and 6 days a week. In addition, in order to ensure the unpredictability of the experiment, each stimulus was used no more than three times cumulatively during the entire experimental period. This approach aims to create a complex and varied stress environment to induce behavioral and physiological responses in mice similar to depression and anxiety in humans.

[0089] During the whole experimental period, the non-model blank group and the model group were routinely fed and given the same volume of normal saline, while the experimental groups 1-7 were routinely fed and gavaged with samples of each group.

[0090] (4) Behavioral evaluation:

[0091] Behavioral evaluations were performed on each group of mice after modeling and feeding, including sugar water preference test, tail suspension test, and forced swimming test.

[0092] (4.1) Sugar water preference test: A baseline test is conducted before the formal test. Two water bottles are provided in each cage, one containing sugar water and the other ordinary water, and the mice's intake of sugar water and ordinary water is measured. Afterwards, the mice are fasted and deprived of water for 24 hours to increase their preference for sugar water. During the test phase, two water bottles are placed in the cage at the same time, one containing sugar water and the other ordinary pure water. The measurement period is 24 hours, and the mice's intake of sugar water and ordinary water is measured within 24 hours. Sugar water preference index (%) = [sugar water intake / (sugar water intake + ordinary water intake)] × 100%.

[0093] (4.2) Tail suspension test: Use adhesive tape to stick the tip of the mouse's tail (2 cm from the tip of the tail) to a suspension rod (5 cm above the ground). When the mouse touches the suspension, it will instinctively struggle violently to escape from the predicament at first, but if it cannot escape, it will fall into despair and remain motionless, showing depressive-like behavior. The longer the motionless time, the more depressed it is. The motor activity is monitored by a video tracking system for 6 minutes, and the immobility time (s) of each animal during the last 4 minutes is calculated (immobility is defined as no voluntary or escape movement).

[0094] (4.3) Forced swimming test: Prepare a transparent cylindrical water tank with a water depth of about 25 cm and a water temperature of 25°C. On the first day, all mice were forced to swim for 15 minutes for training. On the second day, the mice were placed in the same environment for 6 minutes. The motor activity was monitored using a video tracking system, and the immobility time (s) of each animal during the last 4 minutes was calculated (immobility was defined as no movement except for the floating movements required to keep the head above the water surface).

[0095] (5) Evaluation results:

[0096] The statistical results of the sugar water preference test, tail suspension test, and forced swimming test are shown in Table 4:

[0097] Table 4

[0098]

[0099]

[0100] It can be seen from the data results in Table 4 that: the data results of the model group and the non-model blank control group are compared. Through the intervention of the CUMS model, the preference of mice for sugar water decreases, and the tail suspension immobility time and the forced swimming immobility time are prolonged, indicating that the physiological characteristics of mice are anhedonia, and the modeling is successful. And through the dietary intervention of different samples, in the sugar water preference experiment, the sugar water preference amount is improved to varying degrees compared with the model group, and the tail suspension immobility time and the forced swimming immobility time are shortened to varying degrees compared with the model group. It shows that the dairy products involved in the present invention can reduce the symptoms of depression in mice. And through the data results of Comparative Example 1 and Comparative Examples 2-4, it can be seen that sunflower seed protein, sunflower seed butter and milk protein cooperate with each other, and have excellent synergistic promotion effects in relieving emotional stress.

[0101] The applicant declares that the present invention illustrates the technical solution of the present invention through the above-mentioned embodiments, but the present invention is not limited to the above-mentioned embodiments, that is, it does not mean that the present invention must rely on the above-mentioned embodiments to be implemented. Those skilled in the art should understand that any improvement of the present invention, equivalent replacement of various raw materials of the product of the present invention, addition of auxiliary components, selection of specific methods, etc., all fall within the protection scope and disclosure scope of the present invention.

[0102] The preferred embodiments of the present invention are described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the technical concept of the present invention, a variety of simple modifications can be made to the technical solution of the present invention, and these simple modifications all belong to the protection scope of the present invention.

[0103] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not further describe various possible combinations.

Claims

1. A mood-relief sunflower seed protein-containing dairy product, characterized in that: The raw materials for preparing the dairy product include sunflower seed protein powder, sunflower seed butter, milk and lactase.

2. The sunflower seed protein-containing dairy product according to claim 1, characterized in that: The raw materials for preparing the dairy product include, by weight percentage, 1-10% of sunflower seed protein powder, 1-10% of sunflower seed butter, 80-97% of milk, and 0.1-2‰ of lactase.

3. The sunflower seed protein-containing dairy product according to claim 1 or 2, characterized in that: The sunflower seed protein powder is a sunflower seed protein powder with a protein content of not less than 40% after chlorogenic acid is removed.

4. The sunflower seed protein-containing dairy product according to any one of claims 1 to 3, characterized in that: The sunflower seed butter is prepared by frying sunflower seeds at 150-200° C. for 5-15 minutes after shelling and drying, and then grinding the sunflower seeds into butter.

5. The sunflower seed protein-containing dairy product according to any one of claims 1 to 4, characterized in that: The raw materials for preparing the dairy product also include a taste regulator; Preferably, the raw materials for preparing the dairy product further include 0.5-10% of a taste regulator in terms of mass percentage.

6. The sunflower seed protein-containing dairy product according to claim 5, characterized in that: The taste regulator includes any one of sugar, salt, honey, juice or jam, or a combination of at least two of them.

7. The sunflower seed protein-containing dairy product according to any one of claims 1 to 4, characterized in that: The raw materials for preparing the dairy product also include nutritional supplements; Preferably, the raw materials for preparing the dairy product further include 0.01-1% of nutritional supplements in terms of mass percentage; Preferably, the nutritional supplement comprises any one of γ-aminobutyric acid, green tea extract, valerian root extract, theanine or phosphatidylserine, or a combination of at least two thereof.

8. The method for preparing a sunflower seed protein-containing dairy product according to any one of claims 1 to 7, characterized in that: The preparation method comprises: mixing and homogenizing the raw materials at 40-65° C., and performing sterilization treatment to obtain the sunflower seed protein-containing dairy product.

9. Use of the sunflower seed protein-containing dairy product according to any one of claims 1 to 7 in the preparation of products for relieving emotions and stress.

10. Use of the sunflower seed protein-containing dairy product according to any one of claims 1 to 7 in the preparation of a product for improving depressive symptoms.

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