Composition for improving shelf life quality of pine pollen milk powder and application

Abstract

The invention belongs to the technical field of food, and discloses a composition capable of improving the shelf life quality of pine pollen milk powder and application, and the composition comprises the following components in parts by weight: 20-30 parts of Hangzhou white chrysanthemum aqueous extract, 10-20 parts of hippophae rhamnoides extract and 5-15 parts of roxburgh rose extract. The composition for improving the shelf life quality of the pine pollen milk powder is high in safety, does not cause side reaction after being added, and is suitable for long-term eating; the pine pollen milk powder is good in flavor, has light chrysanthemum fragrance, and can improve the flavor of the pine pollen milk powder, so that the pine pollen milk powder has a unique and pleasant taste; the reduction of the quality of the pine pollen milk powder in the shelf life can be effectively inhibited, and the quality stability of the pine pollen milk powder is effectively ensured; moreover, the composition is low in addition proportion, simple and convenient to operate and suitable for large-scale production, and has relatively good popularization and application values.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and relates to a composition capable of improving the shelf life quality of pine flower milk powder and an application thereof. Background Art

[0002] Songhua milk powder is a powdered health functional food suitable for all ages, made from pine pollen and whole milk powder as the main raw materials. It has the functions of enhancing the body's immunity, relieving the body's fatigue, and supplementing the body's nutrition. It is one of the company's most important star products. It has been deeply loved by consumers since it was launched on the market, with annual product sales exceeding 3 million boxes.

[0003] Songhua milk powder products are very rich in nutrients, including protein, free amino acids, fat, carbohydrates, dietary fiber, multiple minerals and vitamins. The fat content of Songhua milk powder products is as high as 18%, of which unsaturated fatty acids account for about 45% of the total fatty acids. In addition, due to the addition of pine pollen, Songhua milk powder also contains a wealth of uninactivated enzymes, including lipase and lipoxygenase. According to monitoring, these enzymes have certain biological activity during the shelf life, which can easily cause adverse reactions to the lipid substances in the product and affect the product quality; the mineral ions such as iron and copper contained in the product also have a certain effect on the quality decline of the product. In the process of quality decline of nutritious foods, their indicative indicators such as peroxide value, acid value, TBARS value will increase significantly. At the same time, with the increase in lipoxygenase activity, the taste and flavor will also decrease significantly. The changes in relevant indicators can be used as an important basis for judging the quality of food.

[0004] Due to the complex ingredients and rich nutrition of Songhua milk powder, it is easy to have rancid smell and peculiar smell during the shelf life, which seriously affects the quality of the product. Therefore, it is urgent to provide a method that can effectively inhibit the quality degradation of Songhua milk powder during the shelf life, so as to effectively improve its quality during the shelf life. Summary of the invention

[0005] In view of the current status of the above-mentioned prior art, the present invention provides a composition and application for improving the shelf life quality of Songhua milk powder. The specific technical scheme is as follows:

[0006] The first object of the present invention is to provide a composition for improving the shelf life quality of Songhua milk powder, comprising the following components in parts by weight:

[0007] 20-30 parts of chrysanthemum water extract, 10-20 parts of seabuckthorn extract, and 5-15 parts of roxburghii extract.

[0008] The invention uses chrysanthemum water extract, seabuckthorn extract and roxburghii extract to obtain a composition capable of effectively inhibiting the quality degradation of Songhua milk powder during the shelf life. Any component in the composition is an acceptable material that is both edible and medicinal. The three components cooperate with each other to improve the increase of peroxide value, acid value and TBARS value of Songhua milk powder during the shelf life, inhibit the activity of lipoxygenase, effectively ensure the quality stability of Songhua milk powder, and the composition of the invention has the characteristics of high safety. After adding the composition, no side reaction is caused, and the composition is suitable for long-term consumption.

[0009] Furthermore, the preparation method of the chrysanthemum water extract comprises the following steps:

[0010] The dried chrysanthemum is placed in an ultrafine grinder and crushed to powder that can pass through a 300-500 mesh sieve to obtain chrysanthemum powder, which is then mixed with 5-7 times the weight of purified water, subjected to ultrasonic treatment for 5-8 min at an ultrasonic frequency of 25±1 kHz, heated to 45-50° C. with stirring, and stirred for 40-60 min while maintaining the temperature. The residue is separated by centrifugation to obtain an extract, the extract is concentrated under reduced pressure to a relative density of 1.10-1.18, and then freeze-dried to obtain a chrysanthemum water extract.

[0011] Furthermore, the total flavonoids content of the chrysanthemum water extract is 6.5 to 8.5 g / 100 g.

[0012] Furthermore, the preparation method of the seabuckthorn extract comprises the following steps:

[0013] The method comprises the following steps: selecting mature fresh seabuckthorn fruits, washing and draining the fruits, mixing the fruits with water 3 to 5 times of their weight, crushing the fruits, and keeping the fruits at 85 to 95° C. for 20 to 40 minutes to obtain a seabuckthorn extract solution; adjusting the temperature of the seabuckthorn extract solution to 30 to 35° C., adding a plant lactobacillus fermentation agent according to 1.5 to 2.5% (w / w) of the mass of the seabuckthorn extract solution, stirring the fruits evenly, keeping the fruits at 30 to 35° C. for 40 to 50 hours for fermentation, centrifuging the fruits to remove insoluble residues, filtering the supernatant, keeping the fruits in a boiling water bath for 20 to 40 minutes for sterilization, and spray drying the fruits to obtain the seabuckthorn extract.

[0014] Furthermore, the total flavonoids content of the seabuckthorn extract is 3.5 to 5.0 g / 100 g.

[0015] Furthermore, the preparation method of the roxburghii extract comprises the following steps:

[0016] The method comprises the following steps: selecting ripe fresh roxburghii fruits, selecting, washing and draining the fruits, mixing the fruits with water 3 to 5 times of their weight, crushing the fruits, and maintaining the fruits at 85 to 95° C. for 20 to 40 minutes to obtain a roxburghii extract stock solution; adjusting the temperature of the roxburghii extract stock solution to 30 to 35° C., adding a plant lactobacillus fermentation agent according to 1.0 to 2.0% (w / w) of the mass of the roxburghii extract stock solution, stirring the fruits evenly, maintaining the fruits at 30 to 35° C. for 40 to 50 hours for fermentation, centrifuging the fruits to remove insoluble residues, filtering the supernatant, maintaining the fruits in a boiling water bath for 20 to 40 minutes for sterilization, and spray drying the fruits to obtain a roxburghii extract.

[0017] Furthermore, the total flavonoids content of the roxburghii extract is 3.2 to 5.0 g / 100 g.

[0018] The second object of the present invention is to provide the use of the above-mentioned composition for improving the shelf life quality of Songhua milk powder in the preparation of Songhua milk powder.

[0019] Furthermore, the mass percentage of the composition having the function of improving the shelf life quality of the Songhua milk powder in the Songhua milk powder in the above application is 0.09-1.5%.

[0020] Furthermore, in the method for preparing the Songhua milk powder, the composition having the function of improving the shelf life quality of the Songhua milk powder is added to the Songhua milk powder raw material, mixed evenly, and packaged in aluminum-plastic composite bags and sealed.

[0021] The invention provides a composition capable of improving the shelf life quality of Songhua milk powder. In the preparation of Songhua milk powder, the composition has a low addition ratio, is easy to operate, is suitable for large-scale production, and has good promotion and application value.

[0022] The beneficial effects of the present invention are:

[0023] The composition provided by the present invention has the function of improving the shelf life quality of Songhua milk powder, has high safety, does not cause side effects after addition, and is suitable for long-term consumption; has good flavor, has a light chrysanthemum fragrance, can improve the flavor of Songhua milk powder, and makes it have a unique and pleasant taste; can effectively inhibit the decline in the quality of Songhua milk powder during the shelf life, and effectively ensures the quality stability of Songhua milk powder; and the composition has a low addition ratio, is easy to operate, is suitable for large-scale production, and has good promotion and application value. DETAILED DESCRIPTION

[0024] The principles and features of the present invention are described below in conjunction with examples. The examples are only used to explain the present invention and are not used to limit the scope of the present invention.

[0025] Preparation Example 1: Preparation of chrysanthemum water extract, the steps are as follows:

[0026] Take dried chrysanthemum, place it in a superfine grinder and grind it to pass a 400-mesh sieve to obtain chrysanthemum powder, mix it with 6 times its weight of purified water, treat it with ultrasound for 8 minutes, the ultrasonic frequency is 25±1kHz, stir and heat it to 45°C, keep it warm and continue stirring for 50 minutes, centrifuge and separate the residue to obtain the extract, concentrate it under reduced pressure and then freeze-dry it to obtain the chrysanthemum water extract.

[0027] The total flavonoids content of the chrysanthemum water extract was determined by the method specified in the "Determination of total flavonoids in health foods" in the "Technical Guidelines for Inspection and Evaluation of Physical, Chemical and Hygienic Indicators of Health Foods", and the total flavonoids content was 7.56 g / 100 g.

[0028] Preparation Example 2: Preparation of seabuckthorn extract, the steps are as follows:

[0029] The method comprises the following steps: selecting ripe fresh seabuckthorn fruits, washing and draining the fruits, mixing the fruits with water of four times their weight, crushing the fruits, and keeping the fruits at 90° C. for 30 minutes to obtain a seabuckthorn extract solution; adjusting the temperature of the seabuckthorn extract solution to 35° C., adding a plant lactobacillus fermentation agent according to 2.0% (w / w) of the mass of the seabuckthorn extract solution, stirring the fruits evenly, keeping the fruits at 30° C. for 45 hours for fermentation, centrifuging the fruits to remove insoluble residues, filtering the supernatant, keeping the fruits in a boiling water bath for 30 minutes for sterilization, and spray drying the fruits to obtain the seabuckthorn extract.

[0030] The seabuckthorn extract was determined using the method specified in "Determination of total flavonoids in health foods" in the "Technical Guidelines for Inspection and Evaluation of Physical, Chemical and Hygienic Indicators of Health Foods", and the total flavonoid content was 4.18 g / 100 g.

[0031] Preparation Example 3: Preparation of Rosa roxburghii extract, the steps are as follows:

[0032] The method comprises the following steps: selecting ripe fresh roxburghii fruits, selecting, washing and draining the fruits, mixing the fruits with water four times the weight thereof, crushing the fruits, and maintaining the fruits at 90° C. for 30 minutes to obtain a roxburghii extract solution; adjusting the temperature of the roxburghii extract solution to 35° C., adding a plant lactobacillus fermentation agent according to 1.5% (w / w) of the mass of the roxburghii extract solution, stirring the fruits evenly, maintaining the fruits at 35° C. for 45 hours for fermentation, centrifuging the fruits to remove insoluble residues, filtering the supernatant, maintaining the fruits in a boiling water bath for 30 minutes for sterilization, and spray drying the fruits to obtain a roxburghii extract.

[0033] The rosa roxburghii extract was determined using the method specified in "Determination of total flavonoids in health foods" in the "Technical Guidelines for Inspection and Evaluation of Physical, Chemical and Hygienic Indicators of Health Foods", and the total flavonoid content was 3.97 g / 100 g.

[0034] Preparation Example 4: Preparation of Songhua milk powder raw materials, the steps are as follows:

[0035] The dried pine pollen (water content less than 6%) is subjected to wall-breaking treatment by low-temperature and high-pressure airflow pulverizing equipment to obtain wall-broken pine pollen (wall-breaking rate greater than 90%); 250 grams of wall-broken pine pollen and 4750 grams of whole milk powder are weighed separately, placed in a multi-dimensional mixing device, the mixing device is turned on, the speed is set to 10 rpm, and the mixing is performed for 10 minutes to mix the pine pollen and whole milk powder evenly; the above mixture is taken out and placed in a clean aluminum-plastic composite bag, and sealed to obtain the pine milk powder raw material.

[0036] After testing, the obtained Songhua milk powder raw materials meet the relevant index requirements of the "National Food Safety Standard Milk Powder and Formulated Milk Powder" (GB 19644).

[0037] The above-prepared chrysanthemum water extract, seabuckthorn extract, roxburghii extract group and pine flower milk powder raw materials are used in the preparation of the following examples or comparative examples.

[0038] Embodiment 1:

[0039] Preparation of Songhua milk powder with improved shelf life quality:

[0040] Weigh 25 g of chrysanthemum water extract, 15 g of seabuckthorn extract, and 10 g of roxburghii extract, and mix them evenly to obtain a composition having the function of improving the shelf life quality of pine flower milk powder, which is recorded as mixture a;

[0041] Take 5g of the above mixture a, mix it evenly with 500g of Songhua milk powder raw material, pack it into clean aluminum-plastic composite bags, each bag has 20g, and seal it with a heat sealing device.

[0042] Embodiment 2:

[0043] Preparation of Songhua milk powder with improved shelf life quality:

[0044] Weigh 20 g of chrysanthemum water extract, 10 g of seabuckthorn extract, and 5 g of roxburghii extract, and mix them evenly to obtain a composition having the function of improving the shelf life quality of pine flower milk powder, which is recorded as mixture b;

[0045] Take 0.5g of the above mixture b, mix it evenly with 500g of Songhua milk powder raw material, pack it into clean aluminum-plastic composite bags, each bag has 20g, and seal it with a heat sealing device.

[0046] Embodiment 3:

[0047] Preparation of Songhua milk powder with improved shelf life quality:

[0048] Weigh 30 g of chrysanthemum water extract, 20 g of sea buckthorn extract, and 15 g of roxburghii extract, mix them evenly, and obtain a composition having the function of improving the shelf life quality of pine flower milk powder, which is recorded as mixture c;

[0049] Take 7.5g of the above mixture c, mix it evenly with 500g of Songhua milk powder raw material, pack it into clean aluminum-plastic composite bags, with 20g in each bag, and seal it with a heat sealing device.

[0050] Comparative Example 1:

[0051] Preparation of Songhua milk powder with improved shelf life quality:

[0052] Weigh 5 g of chrysanthemum water extract and mix evenly with 500 g of pine flower milk powder raw material, pack them into clean aluminum-plastic composite bags, with 20 g in each bag, and seal them with a heat sealing device.

[0053] Comparative Example 2:

[0054] Preparation of Songhua milk powder with improved shelf life quality:

[0055] Weigh 5 g of seabuckthorn extract and mix evenly with 500 g of pine flower milk powder raw material, pack them into clean aluminum-plastic composite bags, with 20 g in each bag, and seal them with a heat sealing device.

[0056] Comparative Example 3:

[0057] Preparation of Songhua milk powder with improved shelf life quality:

[0058] Weigh 5 g of the roxburghii extract and mix evenly with 500 g of pine flower milk powder raw material, pack them into clean aluminum-plastic composite bags, with 20 g in each bag, and seal them with a heat sealing device.

[0059] Comparative Example 4:

[0060] Preparation of Songhua milk powder with improved shelf life quality:

[0061] Weigh 5 g of ascorbyl palmitate, mix evenly with 500 g of Songhua milk powder raw material, and pack them into clean aluminum-plastic composite bags, with 20 g in each bag, and seal them with a heat sealing device.

[0062] Effects of the compositions of various embodiments and comparative examples on improving the shelf life quality of Songhua milk powder:

[0063] 1 Experimental Principle

[0064] The raw material samples of Songhua milk powder, the samples of the embodiments and the samples of the comparative examples were placed in an oven at 60±1°C for accelerated storage experiment. The quality of the samples deteriorated rapidly under high temperature environment conditions. By measuring the peroxide value, acid value, TBARS value, lipoxygenase activity, taste score and other indicators of the samples, the changes in the quality of the samples can be comprehensively evaluated.

[0065] 2 Reagents and Materials

[0066] Lipoxygenase kit (BC0325), Beijing Solebold Technology Co., Ltd.; thiobarbituric acid reactant (TBARS) colorimetric test kit (E-BC-K298-M), Wuhan Elaruite Biotechnology Co., Ltd.; KOH standard solution (0.1 mol / L), Shanghai MacLean Biochemical Technology Co., Ltd. Other solvents and reagents were of analytical grade and were purchased from Sinopharm Chemical Reagent Co., Ltd.

[0067] 3 Experimental methods

[0068] 3.1 Experimental procedures: The raw material samples of Songhua milk powder, the samples of the embodiments and the samples of the comparative examples were placed in a constant temperature oven at 60±1°C for a 20-day accelerated storage experiment. The samples were taken out every 5 days to measure the changes in their peroxide value, acid value, TBARS value and lipoxygenase activity index; the taste of each sample was evaluated on the 0th day and the 20th day.

[0069] 3.2 The testing methods for each index of the samples are as follows:

[0070] Peroxide value detection method: GB 5009.227 "Determination of peroxide value in food";

[0071] Acid value test method: GB 5009.229 "Determination of acid value in food";

[0072] TBARS value detection method: TBARS colorimetric test kit method;

[0073] Lipoxygenase activity detection method: Lipoxygenase activity detection kit.

[0074] Sample taste evaluation: using crowd tasting method;

[0075] 50 people were selected as the test group. The samples on the 0th and 20th days were tasted without the knowledge of the test subjects. The samples were evaluated comprehensively by sensory evaluation. The higher the score, the better the taste and quality. The test score is 100 points, including five aspects: flavor (20 points), taste (20 points), milk flavor (20 points), pine pollen flavor (20 points), color (20 points). The test results are expressed as per capita score.

[0076] 3.3 Statistical methods: All experiments were repeated at least three times, and the experimental data were expressed as (mean ± standard deviation). One-way ANOVA in SPSS 20.0 software was used for one-way analysis of variance, where p < 0.05 represented a significant difference.

[0077] 4 Experimental results

[0078] 4.1 Analysis of peroxide value changes of different Songhua milk powder samples

[0079] The changes in peroxide values ​​of different Songhua milk powder samples during the accelerated experiment are shown in Table 1.

[0080] Table 1 Peroxide value test value of each Songhua milk powder sample (g / 100g)

[0081]

[0082] Note: a indicates that there is a significant difference compared with Songhua milk powder raw material (p < 0.05), and b indicates that there is a significant difference compared with comparative example 4 (addition of ascorbyl palmitate) (p < 0.05).

[0083] It can be seen from the experimental results in Table 1 that the peroxide values ​​of the Songhua milk powder samples in the examples and comparative examples all increased to varying degrees. The increase in the peroxide value of the samples in the examples was significantly lower than that in the comparative examples. On the 10th day, the 15th day, and the 20th day, the peroxide value of the samples in the examples was significantly lower than that of the Songhua milk powder raw material control sample.

[0084] 4.2 Analysis of acid value changes of different Songhua milk powder samples

[0085] The changes in the acid value of different Songhua milk powder samples during the accelerated experiment are shown in Table 2.

[0086] Table 2 Acid value test values ​​of each Songhua milk powder sample (mg / g)

[0087]

[0088]

[0089] Note: a indicates that there is a significant difference compared with Songhua milk powder raw material (p < 0.05), and b indicates that there is a significant difference compared with comparative example 4 (addition of ascorbyl palmitate) (p < 0.05).

[0090] It can be seen from the experimental results in Table 2 that the acid value of each Songhua milk powder sample in the embodiment and the comparative example increased to varying degrees. The increase in the acid value of the embodiment sample was significantly lower than that of the comparative example. On the 10th day, the 15th day, and the 20th day, the acid value of the embodiment sample was significantly lower than that of the Songhua milk powder raw material control sample.

[0091] 4.3 Analysis of TBARS value changes of different Songhua milk powder samples

[0092] The changes in TBARS values ​​of different Songhua milk powder samples during the accelerated experiment are shown in Table 3.

[0093] Table 3 TBARS test values ​​of each Songhua milk powder sample (μmol / kg)

[0094]

[0095] Note: a indicates that there is a significant difference compared with Songhua milk powder raw material (p < 0.05), and b indicates that there is a significant difference compared with comparative example 4 (addition of ascorbyl palmitate) (p < 0.05).

[0096] It can be seen from the experimental results in 3 that the TBARS values ​​of the Songhua milk powder samples in the examples and comparative examples all increased to varying degrees. The increase in the TBARS value of the samples in the examples was significantly lower than that in the comparative examples. On the 5th, 10th, 15th and 20th days, the TBARS values ​​of the samples in the examples were significantly lower than those of the Songhua milk powder raw material control samples.

[0097] 4.4 Analysis of changes in lipoxygenase activity in different Songhua milk powder samples

[0098] The changes in lipoxygenase activity of different Songhua milk powder samples during the accelerated experiment are shown in Table 4.

[0099] Table 4 Lipoxygenase activity test values ​​of each Songhua milk powder sample (U / g)

[0100]

[0101] Note: a indicates that there is a significant difference compared with Songhua milk powder raw material (p < 0.05), and b indicates that there is a significant difference compared with comparative example 4 (addition of ascorbyl palmitate) (p < 0.05).

[0102] It can be seen from the experimental results in 4 that the lipoxygenase activity of each Songhua milk powder sample in the embodiment and the comparative example increased to varying degrees. The increase in lipoxygenase activity of the embodiment samples was significantly lower than that of the comparative example. On the 5th day, the 10th day, the 15th day, and the 20th day, the lipoxygenase activity of the embodiment samples was significantly lower than that of the Songhua milk powder raw material control sample.

[0103] 4.5 Sample taste test results

[0104] The taste test results of different Songhua milk powder samples on the 0th day and the 20th day are shown in Table 5.

[0105] Table 5 Taste test results of each Songhua milk powder sample (points)

[0106]

[0107] It can be seen from the test results in Table 5 that the sensory evaluation scores of the Songhua milk powder samples in the examples are significantly better than those of the Songhua milk powder raw material control samples.

[0108] 5 Conclusion

[0109] The above results show that Example 1, Example 2 and Example 3 can significantly reduce the peroxide value, acid value, TBARS value and lipoxygenase activity of Songhua milk powder in the accelerated experiment, and inhibit the taste deterioration of the sample. This shows that the three components of the composition cooperate with each other and have a significant improvement effect on the quality decline of Songhua milk powder during the shelf life.

[0110] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A composition for improving the shelf life quality of Songhua milk powder, characterized in that: The composition comprises the following components in parts by weight: 20-30 parts of chrysanthemum water extract, 10-20 parts of seabuckthorn extract, and 5-15 parts of roxburghii extract.

2. The composition for improving the shelf life quality of Songhua milk powder according to claim 1, characterized in that: The preparation method of the chrysanthemum water extract comprises the following steps: Take dried chrysanthemum, place it in an ultrafine grinder and grind it until the powder can pass through a 300-500 mesh sieve to obtain chrysanthemum powder, mix it with 5-7 times its weight of purified water, treat it with ultrasound for 5-8 minutes, the ultrasound frequency is 25±1kHz, stir and heat it to 45-50°C, keep it warm and continue stirring for 40-60 minutes, centrifuge and separate the residue to obtain an extract, concentrate it under reduced pressure and then freeze-dry it to obtain chrysanthemum water extract.

3. The composition for improving the shelf life quality of Songhua milk powder according to claim 1 or 2, characterized in that: The total flavonoids content of the chrysanthemum water extract is 6.5-8.5 g / 100 g.

4. The composition for improving the shelf life quality of Songhua milk powder according to claim 1, characterized in that: The preparation method of the seabuckthorn extract comprises the following steps: The method comprises the following steps: selecting mature fresh seabuckthorn fruits, washing and draining the fruits, mixing the fruits with water 3 to 5 times of their weight, crushing the fruits, and keeping the fruits at 85 to 95° C. for 20 to 40 minutes to obtain a seabuckthorn extract solution; adjusting the temperature of the seabuckthorn extract solution to 30 to 35° C., adding a plant lactobacillus fermentation agent according to 1.5 to 2.5% (w / w) of the mass of the seabuckthorn extract solution, stirring the fruits evenly, keeping the fruits at 30 to 35° C. for 40 to 50 hours for fermentation, centrifuging the fruits to remove insoluble residues, filtering the supernatant, keeping the fruits in a boiling water bath for 20 to 40 minutes for sterilization, and spray drying the fruits to obtain the seabuckthorn extract.

5. The composition for improving the shelf life quality of Songhua milk powder according to claim 1 or 4, characterized in that: The total flavonoid content of the seabuckthorn extract is 3.5-5.0 g / 100 g.

6. The composition for improving the shelf life quality of Songhua milk powder according to claim 1, characterized in that: The preparation method of the roxburghii extract comprises the following steps: The method comprises the following steps: selecting ripe fresh roxburghii fruits, selecting, washing and draining the fruits, mixing the fruits with water 3 to 5 times of their weight, crushing the fruits, and maintaining the fruits at 85 to 95° C. for 20 to 40 minutes to obtain a roxburghii extract stock solution; adjusting the temperature of the roxburghii extract stock solution to 30 to 35° C., adding a plant lactobacillus fermentation agent according to 1.0 to 2.0% (w / w) of the mass of the roxburghii extract stock solution, stirring the fruits evenly, maintaining the fruits at 30 to 35° C. for 40 to 50 hours for fermentation, centrifuging the fruits to remove insoluble residues, filtering the supernatant, maintaining the fruits in a boiling water bath for 20 to 40 minutes for sterilization, and spray drying the fruits to obtain a roxburghii extract.

7. The composition for improving the shelf life quality of Songhua milk powder according to claim 1 or 6, characterized in that: The total flavonoids content of the roxburghii extract is 3.2-5.0 g / 100 g.

8. Use of the composition for improving the shelf life quality of Songhua milk powder as claimed in any one of claims 1 to 7 in the preparation of Songhua milk powder.

9. The use according to claim 8, characterized in that: The mass percentage of the composition for improving the shelf life quality of the pine flower milk powder in the pine flower milk powder is 0.09-1.5%.

10. The use according to claim 8, characterized in that: The preparation method of the Songhua milk powder comprises the following steps: adding the composition capable of improving the shelf life quality of the Songhua milk powder into the Songhua milk powder raw material, mixing the mixture evenly, packaging the mixture in aluminum-plastic composite bags, and sealing the bags.

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