Fermentation type lactic acid bacteria camel milk powder formula and production technology

Abstract

The invention relates to the technical field of milk powder formulas, in particular to a formula and a production process of fermented lactic acid bacteria camel milk powder. The fermented lactic acid bacteria camel milk powder formula comprises the following raw materials in parts by weight: 725-750 parts of whole camel milk powder, 225-250 parts of isomaltooligosacharide, 35-50 parts of inulin, 10-15 parts of calcium carbonate, 3.85-8.5 parts of a compound nutrition enhancer and 1-3 parts of active lactic acid bacteria. The isomaltooligosacharide and the inulin in the formula serve as prebiotics and can improve the intestinal microflora structure, inhibit the growth of harmful bacteria, promote intestinal peristalsis and enhance the digestion and absorption functions of the intestinal tract, so that the intestinal health is effectively maintained, the three lactic acid bacteria adopt fermentation strains and form a synergistic effect in the fermentation process, and a two-stage fermentation process is adopted, so that the health of the intestinal tract is effectively maintained. The metabolic advantages of various strains in different stages are fully exerted, the fermentation efficiency is improved, the conversion and absorption of nutrient substances are promoted, and the product has higher biological activity.

Description

Technical Field

[0001] The invention relates to the technical field of milk powder formula, in particular to a formula and a production process of fermented lactic acid bacteria camel milk powder. Background Art

[0002] In our rapidly developing modern society, people desire health and longevity, and they seek milk powder that is highly nutritious and easily digestible. Camel milk, a natural, environmentally friendly source of nutrients, is derived from the lives of camels. In addition to its high nutritional value, camel milk can also aid in the treatment of diabetes and provide iron, making it a natural, multifunctional dairy product.

[0003] In the existing technology, traditional camel milk powder has limited effect in regulating intestinal health. Ordinary dietary fiber is difficult to effectively promote the growth of beneficial intestinal bacteria and improve the intestinal microecological environment. At the same time, the macromolecular nutrients in camel milk, such as protein and fat, are not easily fully absorbed and utilized by the human body when consumed directly, resulting in the low value of camel milk powder.

[0004] Based on this, the present invention provides a formula and production process of fermented lactic acid bacteria camel milk powder. Summary of the Invention

[0005] The purpose of the present invention is to provide a formula and production process of fermented lactic acid bacteria camel milk powder. The fermented lactic acid bacteria camel milk powder prepared by the present invention not only has a high number of viable bacteria, but also has excellent flavor, thereby improving the overall flavor and nutrition of the fermented lactic acid bacteria camel milk powder.

[0006] To achieve the above object, the present invention provides the following technical solution: a formula of fermented lactic acid bacteria camel milk powder, comprising the following raw materials in parts by weight: 725-750 parts of whole camel milk powder, 225-250 parts of isomaltooligosaccharide, 35-50 parts of inulin, 10-15 parts of calcium carbonate, 3.85-8.5 parts of a compound nutritional enhancer, and 1-3 parts of active lactic acid bacteria;

[0007] The whole camel milk powder can be replaced by raw camel milk, and the raw camel milk accounts for 15% of the mass of the whole camel milk powder.

[0008] Preferably, the active lactic acid bacteria are prepared by mixing thermophilic Streptococcus, bulgaricus Lactobacillus and animalis Bifidobacterium, and the mass ratio of thermophilic Streptococcus, bulgaricus Lactobacillus and animalis Bifidobacterium is 1:1:1.

[0009] Preferably, the preparation method of the compound nutritional enhancer is: vitamin D3 powder, ferric pyrophosphate, zinc glycinate, folic acid powder, taurine and silicon dioxide are weighed in a mass ratio of 2:6:5:3:80:4, first adding vitamin D3 powder, ferric pyrophosphate, zinc glycinate and folic acid powder into a three-dimensional mixer, stirring at 20rpm for 15-20min, then adding taurine and silicon dioxide into a stirring tank, stirring at 50rpm for 10-15min, taking out and placing in a three-dimensional mixer and stirring at 20-50rpm for 15-20min to complete the preparation of the compound nutritional enhancer.

[0010] A production process of a fermented lactic acid bacteria camel milk powder formula comprises the following steps:

[0011] Step 1: Prepare the raw materials, weigh raw camel milk, isomaltooligosaccharide, inulin, calcium carbonate, compound nutritional enhancer and active lactic acid bacteria as needed;

[0012] Step 2: Purify and refrigerate the milk. After acceptance, the raw camel milk is purified by a milk purifier. The purified raw camel milk is cooled to 2-6°C via a plate exchanger and stored in a refrigerated tank.

[0013] Step 3: Mixing and storage: adding refrigerated raw camel milk, isomaltooligosaccharide, inulin, calcium carbonate and compound nutritional enhancer into a mixing tank, stirring evenly to obtain a mixture, and storing it in a temporary storage tank;

[0014] Step 4: Cleaning: Automatically clean the equipment and pipes that come into contact with milk powder through the CIP cleaning system;

[0015] Step 5: Inspection and disinfection: Inspection and disinfection of the active lactic acid bacteria strain viability and purity;

[0016] Step 6: Sterilization and concentration: place the mixture in a triple-effect falling film evaporator and sterilize at 85-95°C for 24-30 seconds for concentration;

[0017] Step 7: Inoculation and fermentation: Place the sterilized and concentrated mixture in a constant temperature fermentation tank and cool it to 42°C, then add active lactic acid bacteria, stir it evenly with a magnetic stirrer, ferment it at 42°C for 6-8 hours, then cool it to 20°C and continue for 12-14 hours to obtain a fermented material;

[0018] Step 8: Drying and cooling. After homogenization, the product is sent to a pressure spray drying tower for drying. After drying, it is cooled to room temperature through a fluidized bed, taken out and packaged in a positive pressure clean room filled with nitrogen to complete the preparation of fermented lactic acid bacteria camel milk powder.

[0019] Preferably, in the step 1, the acceptance of raw camel milk includes relative density greater than or equal to 1.027, fat content greater than 3.3%, protein content greater than or equal to 3%, non-fat milk solids greater than or equal to 8.1g / 100g, acidity at 12-16°T, and after the milk is purified by the milk purifier, the impurity content of the raw camel milk is less than or equal to 2mg / kg.

[0020] Preferably, in step 4, the CIP cleaning system is cleaned with 1.2% NaOH solution at 68° C. for 18 minutes, then with 1.8% HNO3 solution at 78° C. for 20 minutes, and then rinsed with pure water with a pH value of 7.0 to complete the cleaning of equipment and pipelines in contact with milk powder.

[0021] Preferably, in the step 5, during the concentration process, the first-effect evaporation temperature is 70-75°C, the second-effect evaporation temperature is 60-65°C, and the third-effect evaporation temperature is 45-50°C. The vacuum degree during evaporation is set to -0.05 to -0.08 MPa, and the evaporation is concentrated to a solid content of 40-45%.

[0022] Preferably, in step seven, the mixture is stirred at a constant speed of 200-300 rpm using a magnetic stirrer for 15-20 minutes.

[0023] Preferably, in step eight, the step of homogenizing the fermentation material comprises placing the fermentation material in a homogenizer and completing the homogenization at 49° C. and a pressure of 2 MPa;

[0024] The pressure spray drying tower is set with an inlet air temperature of 150-160° C., an exhaust air temperature of 75-80° C., an atomization pressure of 15-20 MPa, and a moisture content of less than or equal to 5%.

[0025] Preferably, the step eight further comprises setting the feed temperature of the fluidized bed to 60-65°C, the cooling end point to be less than or equal to 25°C, the residence time to be 8-10 minutes, and the cooling medium to be dehumidified low-temperature air with a dew point less than or equal to -40°C;

[0026] The air pressure in the positive pressure clean room is greater than or equal to 10 Pa, and the sedimentation bacteria are less than or equal to 30 CFU / dish.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] 1. The present invention uses oligosaccharides and inulin in the formula as prebiotics, which can be selectively utilized by the beneficial bacteria of bifidobacteria, provide an energy source for growth and reproduction, and then proliferate, thereby improving the structure of intestinal microbial communities, inhibiting the growth of harmful bacteria, and reducing the production of harmful metabolites. The short-chain fatty acids produced by the metabolism of beneficial bacteria can regulate the pH value of the intestine, promote intestinal peristalsis, and enhance the digestion and absorption function of the intestine, thereby effectively maintaining intestinal health. In addition, the three lactic acid bacteria use fermentation strains to form a synergistic effect during the fermentation process. Thermophilic Streptococcus can quickly utilize lactose to produce acid, lower the environmental pH value, and create suitable growth conditions for Lactobacillus bulgaricus. Lactobacillus bulgaricus can further decompose protein, produce more free amino acids and peptides, and enhance nutritional value and flavor. Animal bifidobacteria can tolerate the intestinal environment, colonize in the intestine and play a prebiotic role. In addition, the dual-stage fermentation process gives full play to the metabolic advantages of each strain at different stages, improves fermentation efficiency, promotes the conversion and absorption of nutrients, and makes the product have higher biological activity.

[0029] 2. The triple-effect falling-film evaporator in the production process of the present invention utilizes different temperature gradients for concentration, gradually evaporating water at a lower temperature. Compared with single-effect evaporation, this not only reduces the damage of heat-sensitive nutrients such as vitamins and proteins caused by high temperature, retains the nutritional activity of the product, but also effectively kills pathogenic bacteria and spoilage bacteria in the raw materials through sterilization, reducing the risk of microbial contamination. The CIP cleaning system uses acid and alkali solutions for alternating cleaning, and through neutralization and chemical dissolution, it completely removes residual substances and microorganisms in equipment and pipelines, ensuring a clean production environment. DETAILED DESCRIPTION

[0030] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only 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 making creative efforts are within the scope of protection of the present invention.

[0031] It should be noted that the raw materials used in the following experiments are all commercially available raw materials.

[0032] Example 1: The following raw materials were weighed as needed: 725 parts of whole camel milk powder, 225 parts of isomaltooligosaccharide, 35 parts of inulin, 10 parts of calcium carbonate, 3.85 parts of compound nutritional enhancer and 1 part of active lactic acid bacteria;

[0033] Whole camel milk powder can be replaced with raw camel milk, which accounts for 15% of the mass of whole camel milk powder.

[0034] The active lactic acid bacteria are mixed including thermophilic streptococcus, bulgaricus lactobacillus and animal bifidobacterium, and the mass ratio of thermophilic streptococcus, bulgaricus lactobacillus and animal bifidobacterium is 1:1:1.

[0035] The preparation method of the compound nutritional enhancer is as follows: vitamin D3 powder, ferric pyrophosphate, zinc glycinate, folic acid powder, taurine and silicon dioxide are weighed in a mass ratio of 2:6:5:3:80:4, vitamin D3 powder, ferric pyrophosphate, zinc glycinate and folic acid powder are first added to a three-dimensional mixer, stirred at 20 rpm for 15 minutes, taurine and silicon dioxide are then added to a stirring tank, stirred at 50 rpm for 10 minutes, taken out and placed in a three-dimensional mixer and stirred at 20 rpm for 15 minutes to complete the preparation of the compound nutritional enhancer.

[0036] A production process of a fermented lactic acid bacteria camel milk powder formula comprises the following steps:

[0037] Step 1: Prepare the raw materials, weigh raw camel milk, isomaltooligosaccharide, inulin, calcium carbonate, compound nutritional enhancer and active lactic acid bacteria as needed;

[0038] Step 2: Purify and refrigerate the milk. After acceptance, the raw camel milk is purified by a milk purifier. The purified raw camel milk is cooled to 2-6°C via a plate exchanger and stored in a refrigerated tank.

[0039] Step 3: Mixing and storage: adding refrigerated raw camel milk, isomaltooligosaccharide, inulin, calcium carbonate and compound nutritional enhancer into a mixing tank, stirring evenly to obtain a mixture, and storing it in a temporary storage tank;

[0040] Step 4: Cleaning: Automatically clean the equipment and pipes that come into contact with milk powder through the CIP cleaning system;

[0041] Step 5: Inspection and disinfection: Inspection and disinfection of the active lactic acid bacteria strain viability and purity;

[0042] Step 6: Sterilization and concentration: the mixture is placed in a triple-effect falling film evaporator and sterilized at 85°C for 24 seconds for concentration;

[0043] Step 7: Inoculation and fermentation: Place the sterilized and concentrated mixture in a constant temperature fermentation tank and cool it to 42°C, then add active lactic acid bacteria, stir it evenly with a magnetic stirrer, ferment it at 42°C for 6 hours, then cool it to 20°C and continue for 12 hours to obtain a fermented material;

[0044] Step 8: Drying and cooling. After homogenization, the product is sent to a pressure spray drying tower for drying. After drying, it is cooled to room temperature through a fluidized bed, taken out and packaged in a positive pressure clean room filled with nitrogen to complete the preparation of fermented lactic acid bacteria camel milk powder.

[0045] In step 1, the acceptance of raw camel milk includes relative density greater than or equal to 1.027, fat content greater than 3.3%, protein content greater than or equal to 3%, non-fat milk solids greater than or equal to 8.1g / 100g, acidity at 12°T, and after purification by a milk purifier, the impurity content of the raw camel milk is less than or equal to 2mg / kg.

[0046] In step 4, the CIP cleaning system uses 1.2% NaOH solution for cleaning at 68°C for 18 minutes, then uses 1.8% HNO3 solution for cleaning at 78°C for 20 minutes, and then rinses with pure water with a pH value of 7.0 to complete the cleaning of equipment and pipelines in contact with milk powder.

[0047] In step 5, during the concentration process, the first-effect evaporation temperature is 70° C., the second-effect evaporation temperature is 60° C., and the third-effect evaporation temperature is 45° C. The vacuum degree during evaporation is set to -0.05 MPa, and the evaporation is concentrated to a solid content of 40%.

[0048] In step 7, the mixture was stirred at a constant speed of 200 rpm using a magnetic stirrer for 15 min.

[0049] In step eight, the fermentation material is homogenized by placing the fermentation material in a homogenizer and homogenizing the fermentation material at 49° C. and a pressure of 2 MPa;

[0050] The pressure spray drying tower is set with an inlet air temperature of 150°C, an exhaust air temperature of 75°C, an atomization pressure of 15 MPa and a moisture content of less than or equal to 5%.

[0051] Step eight also includes setting the fluidized bed feed temperature to 60°C, the cooling end point to be less than or equal to 25°C, the residence time to 8 minutes, and the cooling medium to be dehumidified low-temperature air with a dew point less than or equal to -40°C;

[0052] The air pressure in the positive pressure clean room is greater than or equal to 10pa, and the sedimentation bacteria is less than or equal to 30CFU / dish.

[0053] Example 2: The following raw materials were weighed as needed: 740 parts of whole camel milk powder, 240 parts of isomaltooligosaccharide, 42 parts of inulin, 12 parts of calcium carbonate, 5 parts of compound nutritional enhancer and 2 parts of active lactic acid bacteria;

[0054] Whole camel milk powder can be replaced with raw camel milk, which accounts for 15% of the mass of whole camel milk powder.

[0055] The active lactic acid bacteria are mixed including thermophilic streptococcus, bulgaricus lactobacillus and animal bifidobacterium, and the mass ratio of thermophilic streptococcus, bulgaricus lactobacillus and animal bifidobacterium is 1:1:1.

[0056] The preparation method of the compound nutritional enhancer is as follows: vitamin D3 powder, ferric pyrophosphate, zinc glycinate, folic acid powder, taurine and silicon dioxide are weighed in a mass ratio of 2:6:5:3:80:4, vitamin D3 powder, ferric pyrophosphate, zinc glycinate and folic acid powder are first added to a three-dimensional mixer, stirred at 20 rpm for 17 minutes, taurine and silicon dioxide are then added to a stirring tank, stirred at 50 rpm for 10-15 minutes, taken out and placed in a three-dimensional mixer and stirred at 40 rpm for 17 minutes to complete the preparation of the compound nutritional enhancer.

[0057] A production process of a fermented lactic acid bacteria camel milk powder formula comprises the following steps:

[0058] Step 1: Prepare the raw materials, weigh raw camel milk, isomaltooligosaccharide, inulin, calcium carbonate, compound nutritional enhancer and active lactic acid bacteria as needed;

[0059] Step 2: Purify and refrigerate the milk. After acceptance, the raw camel milk is purified by a milk purifier. The purified raw camel milk is cooled to 4°C by a plate exchanger and stored in a refrigerated tank.

[0060] Step 3: Mixing and storage: adding refrigerated raw camel milk, isomaltooligosaccharide, inulin, calcium carbonate and compound nutritional enhancer into a mixing tank, stirring evenly to obtain a mixture, and storing it in a temporary storage tank;

[0061] Step 4: Cleaning: Automatically clean the equipment and pipes that come into contact with milk powder through the CIP cleaning system;

[0062] Step 5: Inspection and disinfection: Inspection and disinfection of the active lactic acid bacteria strain viability and purity;

[0063] Step 6: Sterilization and concentration: the mixture is placed in a triple-effect falling film evaporator and sterilized at 90°C for 27 seconds for concentration;

[0064] Step 7: Inoculation and fermentation: Place the sterilized and concentrated mixture in a constant temperature fermentation tank and cool it to 42°C, then add active lactic acid bacteria, stir it evenly with a magnetic stirrer, ferment it at 42°C for 7 hours, then cool it to 20°C and continue for 13 hours to obtain a fermented material;

[0065] Step 8: Drying and cooling. After homogenization, the product is sent to a pressure spray drying tower for drying. After drying, it is cooled to room temperature through a fluidized bed, taken out and packaged in a positive pressure clean room filled with nitrogen to complete the preparation of fermented lactic acid bacteria camel milk powder.

[0066] In step 1, the acceptance of raw camel milk includes relative density greater than or equal to 1.027, fat content greater than 3.3%, protein content greater than or equal to 3%, non-fat milk solids greater than or equal to 8.1g / 100g, acidity at 14°T, and after purification by a milk purifier, the impurity content of the raw camel milk is less than or equal to 2mg / kg.

[0067] In step 4, the CIP cleaning system uses 1.2% NaOH solution for cleaning at 68°C for 18 minutes, then uses 1.8% HNO3 solution for cleaning at 78°C for 20 minutes, and then rinses with pure water with a pH value of 7.0 to complete the cleaning of equipment and pipelines in contact with milk powder.

[0068] In step 5, during the concentration process, the first-effect evaporation temperature is 70-75°C, the second-effect evaporation temperature is 62°C, and the third-effect evaporation temperature is 45-50°C. The vacuum degree during evaporation is set to -0.06 MPa, and the product is concentrated to a solid content of 42%.

[0069] In step 7, the mixture was stirred at 250 rpm using a magnetic stirrer for 17 min.

[0070] In step eight, the fermentation material is homogenized by placing the fermentation material in a homogenizer and homogenizing the fermentation material at 49° C. and a pressure of 2 MPa;

[0071] The pressure spray drying tower is set with an inlet air temperature of 155°C, an exhaust air temperature of 77°C, an atomization pressure of 17 MPa, and a moisture content of less than or equal to 5%.

[0072] Step eight also includes setting the fluidized bed feed temperature to 62°C, the cooling endpoint to be less than or equal to 25°C, the residence time to be 9 minutes, and the cooling medium to be dehumidified low-temperature air with a dew point less than or equal to -40°C;

[0073] The air pressure in the positive pressure clean room is greater than or equal to 10pa, and the sedimentation bacteria is less than or equal to 30CFU / dish.

[0074] Example 3: The following raw materials were weighed in parts by weight as needed: 750 parts of whole camel milk powder, 250 parts of isomaltooligosaccharide, 50 parts of inulin, 15 parts of calcium carbonate, 8.5 parts of compound nutritional enhancer and 3 parts of active lactic acid bacteria;

[0075] Whole camel milk powder can be replaced with raw camel milk, which accounts for 15% of the mass of whole camel milk powder.

[0076] The active lactic acid bacteria are mixed including thermophilic streptococcus, bulgaricus lactobacillus and animal bifidobacterium, and the mass ratio of thermophilic streptococcus, bulgaricus lactobacillus and animal bifidobacterium is 1:1:1.

[0077] The preparation method of the compound nutritional enhancer is as follows: vitamin D3 powder, ferric pyrophosphate, zinc glycinate, folic acid powder, taurine and silicon dioxide are weighed in a mass ratio of 2:6:5:3:80:4, vitamin D3 powder, ferric pyrophosphate, zinc glycinate and folic acid powder are first added to a three-dimensional mixer, stirred at 20 rpm for 20 minutes, taurine and silicon dioxide are then added to a stirring tank, stirred at 50 rpm for 15 minutes, taken out and placed in a three-dimensional mixer and stirred at 50 rpm for 20 minutes to complete the preparation of the compound nutritional enhancer.

[0078] A production process of a fermented lactic acid bacteria camel milk powder formula comprises the following steps:

[0079] Step 1: Prepare the raw materials, weigh raw camel milk, isomaltooligosaccharide, inulin, calcium carbonate, compound nutritional enhancer and active lactic acid bacteria as needed;

[0080] Step 2: Purify and refrigerate the milk. After acceptance, the raw camel milk is purified by a milk purifier. The purified raw camel milk is cooled to 6°C by a plate exchanger and stored in a refrigerated tank.

[0081] Step 3: Mixing and storage: adding refrigerated raw camel milk, isomaltooligosaccharide, inulin, calcium carbonate and compound nutritional enhancer into a mixing tank, stirring evenly to obtain a mixture, and storing it in a temporary storage tank;

[0082] Step 4: Cleaning: Automatically clean the equipment and pipes that come into contact with milk powder through the CIP cleaning system;

[0083] Step 5: Inspection and disinfection: Inspection and disinfection of the active lactic acid bacteria strain viability and purity;

[0084] Step 6: Sterilization and concentration: place the mixture in a triple-effect falling film evaporator and sterilize at 95°C for 30 seconds for concentration;

[0085] Step 7: Inoculation and fermentation: Place the sterilized and concentrated mixture in a constant temperature fermentation tank and cool it to 42°C, then add active lactic acid bacteria, stir it evenly with a magnetic stirrer, ferment it at 42°C for 6-8 hours, then cool it to 20°C and continue for 14 hours to obtain a fermented material;

[0086] Step 8: Drying and cooling. After homogenization, the product is sent to a pressure spray drying tower for drying. After drying, it is cooled to room temperature through a fluidized bed, taken out and packaged in a positive pressure clean room filled with nitrogen to complete the preparation of fermented lactic acid bacteria camel milk powder.

[0087] In step 1, the acceptance of raw camel milk includes relative density greater than or equal to 1.027, fat content greater than 3.3%, protein content greater than or equal to 3%, non-fat milk solids greater than or equal to 8.1g / 100g, acidity between 12-16°T, and after purification by a milk purifier, the impurity content of the raw camel milk is less than or equal to 2mg / kg.

[0088] In step 4, the CIP cleaning system uses 1.2% NaOH solution for cleaning at 68°C for 18 minutes, then uses 1.8% HNO3 solution for cleaning at 78°C for 20 minutes, and then rinses with pure water with a pH value of 7.0 to complete the cleaning of equipment and pipelines in contact with milk powder.

[0089] In step 5, during the concentration process, the first-effect evaporation temperature is 75°C, the second-effect evaporation temperature is 65°C, and the third-effect evaporation temperature is 45-50°C. The vacuum degree during evaporation is set to -0.08 MPa, and the evaporation is concentrated to a solid content of 45%.

[0090] In step seven, the mixture was stirred at 300 rpm using a magnetic stirrer for 20 min.

[0091] In step eight, the fermentation material is homogenized by placing the fermentation material in a homogenizer and homogenizing the fermentation material at 49° C. and a pressure of 2 MPa;

[0092] The pressure spray drying tower is set with an inlet air temperature of 160°C, an exhaust air temperature of 80°C, an atomization pressure of 20 MPa, and a moisture content of less than or equal to 5%.

[0093] Step eight also includes setting the fluidized bed feed temperature to 65°C, the cooling end point to be less than or equal to 25°C, the residence time to 10 minutes, and the cooling medium to be dehumidified low-temperature air with a dew point less than or equal to -40°C;

[0094] The air pressure in the positive pressure clean room is greater than or equal to 10pa, and the sedimentation bacteria is less than or equal to 30CFU / dish.

[0095] Comparative Example 1: The difference between this comparative example and Example 1 is that inulin is not added in this comparative example.

[0096] Comparative Example 2: The difference between this comparative example and Example 1 is that this comparative example only performs single-stage fermentation.

[0097] Comparative Example 3: The difference between this comparative example and Example 1 is that single-effect evaporation is adopted in this comparative example.

[0098] Performance test: The performance test of the fermented lactic acid bacteria camel milk powder prepared in Example 1, Example 2, Example 3, Comparative Example 1, Comparative Example 2 and Comparative Example 3 was performed:

[0099] Live lactic acid bacteria count: GB4789.35-2016 "Food Microbiology Examination - Lactic Acid Bacteria Examination";

[0100] Total amount of prebiotics: using QB / T5298-2018 "Determination of oligosaccharides in food";

[0101] Flavor measurement: A sensory evaluation panel (10 people) scored on a scale of 0-5 (0 being the lowest and 5 being the highest), and the average value was taken.

[0102] The obtained test data are recorded in the following table:

[0103] Test items Viable bacteria count (CFU / g) Prebiotic retention rate (%) Flavor Rating Example 1 <![CDATA[8.9×10 10 ]]> 98.1 4.7 Example 2 <![CDATA[9.1×10 10 ]]> 98.5 4.84 Example 3 <![CDATA[9.3×10 10 ]]> 99.1 4.9 Comparative Example 1 <![CDATA[6.3×10 10 ]]> 81.2 3.7 Comparative Example 2 <![CDATA[7.8×10 10 ]]> 85.1 3.2 Comparative Example 3 <![CDATA[5.2×10 10 ]]> 84.1 4.1

[0104] By comparing and analyzing the relevant data in the table, it can be seen that the fermented lactic acid bacteria camel milk powder prepared by the fermented lactic acid bacteria camel milk powder formula and production process of the present invention not only has a high viable cell count, but also has excellent flavor, improving the overall flavor and nutrition of the fermented lactic acid bacteria camel milk powder. This shows that the fermented lactic acid bacteria camel milk powder formula and production process provided by the present invention have a broader market prospect and are more suitable for promotion.

[0105] Throughout this specification, references to terms such as "one embodiment," "example," and "specific example" indicate that the specific features, structures, materials, or characteristics described in conjunction with that embodiment or example are included in at least one embodiment or example of the present invention. In this specification, schematic representations of these terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

[0106] The preferred embodiments of the present invention disclosed above are intended only to help illustrate the present invention. These preferred embodiments do not exhaustively describe all details, nor do they limit the present invention to the specific embodiments described. Obviously, many modifications and variations are possible based on the content of this specification. These embodiments are selected and described in detail in this specification to better explain the principles and practical applications of the present invention, thereby enabling those skilled in the art to better understand and utilize the present invention. The present invention is limited only by the claims and their full scope and equivalents.

Claims

1. A formula of fermented lactic acid bacteria camel milk powder, characterized in that: The invention comprises the following raw materials in parts by weight: 725-750 parts of whole camel milk powder, 225-250 parts of isomaltooligosaccharide, 35-50 parts of inulin, 10-15 parts of calcium carbonate, 3.85-8.5 parts of compound nutritional enhancer and 1-3 parts of active lactic acid bacteria; The whole camel milk powder can be replaced by raw camel milk, and the raw camel milk accounts for 15% of the mass of the whole camel milk powder.

2. A fermented lactic acid bacteria camel milk powder formula according to claim 1, characterized in that, The active lactic acid bacteria are prepared by mixing thermophilic streptococcus, bulgaricus lactobacillus and animal bifidobacterium, and the mass ratio of the thermophilic streptococcus, bulgaricus lactobacillus and animal bifidobacterium is 1:1:

1.

3. A fermented lactic acid bacteria camel milk powder formula according to claim 1, characterized in that, The preparation method of the compound nutritional enhancer comprises the following steps: weighing vitamin D3 powder, ferric pyrophosphate, zinc glycinate, folic acid powder, taurine and silicon dioxide in a mass ratio of 2:6:5:3:80:4; first adding the vitamin D3 powder, ferric pyrophosphate, zinc glycinate and folic acid powder into a three-dimensional mixer, stirring at 20 rpm for 15-20 minutes; then adding taurine and silicon dioxide into a stirring kettle, stirring at 50 rpm for 10-15 minutes, taking out and placing in the three-dimensional mixer, stirring at 20-50 rpm for 15-20 minutes, thereby completing the preparation of the compound nutritional enhancer.

4. A production process of a fermentation-type lactic acid bacteria camel milk powder formula, citing a fermentation-type lactic acid bacteria camel milk powder formula according to any one of claims 1 to 3, characterized in that: The following steps are involved: Step 1: Prepare the raw materials, weigh raw camel milk, isomaltooligosaccharide, inulin, calcium carbonate, compound nutritional enhancer and active lactic acid bacteria as needed; Step 2: Purify and refrigerate the milk. After acceptance, the raw camel milk is purified by a milk purifier. The purified raw camel milk is cooled to 2-6°C via a plate exchanger and stored in a refrigerated tank. Step 3: Mixing and storage: adding refrigerated raw camel milk, isomaltooligosaccharide, inulin, calcium carbonate and compound nutritional enhancer into a mixing tank, stirring evenly to obtain a mixture, and storing it in a temporary storage tank; Step 4: Cleaning: Automatically clean the equipment and pipes that come into contact with milk powder through the CIP cleaning system; Step 5: Inspection and disinfection: Inspection and disinfection of the active lactic acid bacteria strain viability and purity; Step 6: Sterilization and concentration: place the mixture in a triple-effect falling film evaporator and sterilize at 85-95°C for 24-30 seconds for concentration; Step 7: Inoculation and fermentation: Place the sterilized and concentrated mixture in a constant temperature fermentation tank and cool it to 42°C, then add active lactic acid bacteria, stir it evenly with a magnetic stirrer, ferment it at 42°C for 6-8 hours, then cool it to 20°C and continue for 12-14 hours to obtain a fermented material; Step 8: Drying and cooling. After homogenization, the product is sent to a pressure spray drying tower for drying. After drying, it is cooled to room temperature through a fluidized bed, taken out and packaged in a positive pressure clean room filled with nitrogen to complete the preparation of fermented lactic acid bacteria camel milk powder.

5. The production process of a fermented lactic acid bacteria camel milk powder formula according to claim 4, characterized in that: In the step 1, the acceptance of the raw camel milk includes a relative density greater than or equal to 1.027, a fat content greater than 3.3%, a protein content greater than or equal to 3%, non-fat milk solids greater than or equal to 8.1g / 100g, an acidity of 12-16°T, and after the milk is purified by the milk purifier, the impurity content of the raw camel milk is less than or equal to 2mg / kg.

6. The production process of a fermented lactic acid bacteria camel milk powder formula according to claim 4, characterized in that: In step 4, the CIP cleaning system is cleaned with a 1.2% NaOH solution at 68°C for 18 minutes, then with a 1.8% HNO3 solution at 78°C for 20 minutes, and then rinsed with pure water with a pH value of 7.0 to complete the cleaning of the equipment and pipelines in contact with the milk powder.

7. The production process of a fermented lactic acid bacteria camel milk powder formula according to claim 1, characterized in that: In the step 5, during the concentration process, the first-effect evaporation temperature is 70-75° C., the second-effect evaporation temperature is 60-65° C., and the third-effect evaporation temperature is 45-50° C. The vacuum degree during evaporation is set to -0.05 to -0.08 MPa, and the product is concentrated to a solid content of 40-45%.

8. The production process of a fermented lactic acid bacteria camel milk powder formula according to claim 4, characterized in that: In the step 7, the mixture was stirred at a constant speed of 200-300 rpm using a magnetic stirrer for 15-20 min.

9. The production process of a fermented lactic acid bacteria camel milk powder formula according to claim 4, characterized in that: In step eight, the fermentation material is homogenized by placing the fermentation material in a homogenizer and homogenizing the fermentation material at 49° C. and a pressure of 2 MPa; The pressure spray drying tower is set with an inlet air temperature of 150-160° C., an exhaust air temperature of 75-80° C., an atomization pressure of 15-20 MPa, and a moisture content of less than or equal to 5%.

10. The production process of a fermented lactic acid bacteria camel milk powder formula according to claim 4, characterized in that: The step eight further includes setting the feed temperature of the fluidized bed to 60-65°C, the cooling end point to be less than or equal to 25°C, the residence time to be 8-10 minutes, and the cooling medium to be dehumidified low-temperature air with a dew point less than or equal to -40°C; The air pressure in the positive pressure clean room is greater than or equal to 10 Pa, and the sedimentation bacteria are less than or equal to 30 CFU / dish.