Special medicinal and edible modified milk for people with gastrointestinal discomfort and production method of special medicinal and edible modified milk

Abstract

The invention relates to the technical field of food processing, and discloses medicinal and edible modified milk special for people with gastrointestinal discomfort and a production method of the medicinal and edible modified milk. 0.02 to 20 parts of lotus root starch; 0.02 to 20 parts of lily slurry; 0.01 to 5 parts of modified ginger powder; 0.1 to 0.4 part of edible salt; the production method comprises the following steps: firstly, preparing modified ginger powder and lily slurry; mixing a part of cow milk with ginger powder, lotus root starch, salt and lily slurry in sequence to prepare a modulation solution; then adding the concoction liquid into the residual hot milk, mixing and heating; and finally, homogenizing the mixed milk liquid. The modified ginger powder, the fresh lily slurry, the milk and the like are compounded, and pre-blending and homogenizing processes are combined, so that the prepared milk which is mild in taste, good in flavor, stable and uniform is prepared, irritation is effectively reduced, and the prepared milk is suitable for people with gastrointestinal discomfort.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a medicinal and edible formula milk specially used for people with gastrointestinal discomfort and a production method thereof. Background Art

[0002] With rapid socioeconomic development and an accelerated pace of life, factors such as unhealthy diets and increased work pressure are contributing to an increasing number of people experiencing gastrointestinal discomfort. Milk, as a nutritious natural beverage, is often recommended to a wide range of people due to its easy digestion and absorption. However, for individuals with sensitive or uncomfortable gastrointestinal function, milk alone may not meet their specific nutritional needs and conditioning expectations.

[0003] In recent years, the concept of medicine and food sharing a common origin has become increasingly popular. Integrating natural ingredients with specific therapeutic value into everyday diets has become a research hotspot in the health field. For example, ginger, with its warming and cold-dispelling properties, is often used to relieve certain digestive tract discomforts. Lily bulbs are known for their lung-nourishing, yin-nourishing, heart-clearing, and calming effects. Lotus root starch, as a mild starch, is also relatively stomach-friendly. Integrating these ingredients into dairy product development could theoretically provide a convenient, delicious option with potential health benefits for those experiencing gastrointestinal discomfort.

[0004] However, simply adding these medicinal and edible ingredients to milk often faces numerous challenges in existing technologies. Many natural plant ingredients with therapeutic value, such as ginger, have an inherently pungent and irritating flavor that can cause gastrointestinal discomfort in sensitive individuals, negatively impacting product acceptance and applicability. Furthermore, the original nutrients and natural flavors of some ingredients are easily destroyed or altered during processing, making them difficult to retain and express in the final product.

[0005] Furthermore, the dispersion and stability of powdered excipients (such as lotus root starch and partially processed plant powders) in liquids are also common challenges in dairy production. Improper mixing can easily lead to clumping and sedimentation, which not only affects the product's appearance and taste but can also cause uneven distribution of the active ingredients. Even with even mixing, ensuring the product's long-term physical stability, such as preventing stratification and maintaining a uniform texture, places high demands on the production process.

[0006] Therefore, the present invention provides a medicine-food formula milk specially designed for people with gastrointestinal discomfort and a production method thereof to overcome the deficiencies of the prior art. Summary of the Invention

[0007] In response to the shortcomings of the existing technology, the present invention provides a special medicinal and edible formula milk for people with gastrointestinal discomfort and a production method thereof, which solves the problems of combining specific medicinal and edible ingredients with milk for regulating gastrointestinal discomfort, such as strong irritation of the raw materials, poor flavor, difficulty in uniform dispersion of components, rough taste of the product and poor stability.

[0008] To achieve the above objectives, the present invention is implemented through the following technical solutions: a medicine-food formula milk specially formulated for people with gastrointestinal discomfort, comprising the following components in parts by weight: Milk: 80-114 servings; Lotus root starch: 0.02-20 parts; Lily slurry: 0.02-20 parts; Modified ginger powder: 0.01-5 parts; Table salt: 0.1-0.4 parts.

[0009] Preferably, the milk is fresh milk.

[0010] Milk, lotus root powder, lily slurry, specially treated modified ginger powder and an appropriate amount of edible salt. These components are combined in specific mass fractions to work together to provide a mild, easily absorbed and conditioning nutritious drink for people with weak gastrointestinal function or discomfort. Among them, milk, preferably fresh cow's milk, is used as the base, providing basic nutrients such as high-quality protein and calcium. Lotus root powder is traditionally known to have the properties of strengthening the spleen and appetite, invigorating qi and nourishing blood. In this product, it not only contributes a smooth taste and suitable consistency, but also assists in playing a friendly role in the digestive system.

[0011] Preferably, the lily slurry comprises the following steps: selecting fresh lily bulbs, beating the selected fresh lily bulbs to form lily homogenate, and then filtering to obtain the lily slurry.

[0012] This milk is made by selecting fresh lily bulbs, pulping them, and filtering them. Lilies are rich in various nutrients and are traditionally believed to moisten the lungs, relieve coughs, and soothe the mind. The addition of lily pulp to this formula not only enriches the product's nutritional profile but also imparts a unique, elegant flavor. The preparation process ensures the extraction of effective ingredients and a pleasant taste.

[0013] Preferably, the modified ginger powder comprises the following steps: selecting peeled ginger, blanching the selected ginger in hot water, then drying the blanched ginger, crushing the dried ginger, and sieving it through a sieve.

[0014] Ginger, known for its warming, anti-vomiting, and pain-relieving properties, is often used to relieve various digestive complaints. However, its pungent flavor can be overly irritating for some people with sensitive stomachs. This invention aims to reduce ginger's irritation by subjecting it to a series of specific modifications, including blanching, drying, crushing, and screening. This process also maximizes the preservation or conversion of its beneficial components, making it more readily accepted and absorbed by the human body and better integrated into the overall flavor and texture of formula milk. This approach allows ginger, a traditional dietary supplement, to be served to its target population in a gentler and more effective manner.

[0015] The present invention also provides a method for producing a medicinal and edible formula milk specially formulated for people with gastrointestinal discomfort, the method comprising the following steps: S1. Selecting ginger, placing the ginger in hot water of a predetermined temperature for blanching for a predetermined time, then drying the blanched ginger, crushing the dried ginger, and sieving it through a sieve of a predetermined mesh to obtain modified ginger powder; S2. selecting fresh lily bulbs, beating the fresh lily bulbs to form a lily homogenate, and then filtering the lily homogenate through a sieve of a predetermined mesh size to obtain a lily slurry; S3, taking 5-15 portions of fresh milk, heating the fresh milk to a first predetermined temperature, sequentially adding the modified ginger powder thereto and stirring to disperse, then adding lotus root starch and edible salt, and heating the mixture to a second predetermined temperature and stirring for a predetermined time, and finally adding the lily slurry, and mixing uniformly to form a prepared solution; S4, take 85-99 parts of fresh milk and heat it to a predetermined temperature state, and slowly and evenly add the modulated liquid to the hot fresh milk under continuous stirring. After mixing, continue stirring and maintain the temperature of the mixed milk at the predetermined temperature state or slightly boiling state for a predetermined processing time; S5. Finally, the heat-treated mixed milk is homogenized.

[0016] Preferably, in step S1, the operation of preparing the modified ginger powder is specifically as follows: selecting ginger and peeling the ginger; boiling the peeled ginger in boiling water at 80-100°C for 3-5 minutes; taking out the boiled ginger and drying it in the shade; crushing the dried ginger and sieving it through an 80-120 mesh sieve to obtain the modified ginger powder.

[0017] Preferably, in step S2, the operation of preparing the lily slurry is specifically: selecting fresh lily bulbs, beating the fresh lily bulbs to form lily homogenate, and then filtering the lily homogenate through a 70-85 mesh sieve to obtain the lily slurry.

[0018] Preferably, in step S3, the operation of forming the modulated liquid is specifically as follows: taking 5-15 parts of fresh milk, heating the 5-15 parts of fresh milk to 40-45° C., adding 0.01-5 parts of the modified ginger powder thereto in sequence and stirring at a speed of 200-1000 rpm to fully disperse it, then adding 0.02-20 parts of lotus root starch and 0.1-0.4 parts of edible salt, and heating the mixture to 50-60° C. and stirring at this temperature for about 1 minute, and finally adding the lily slurry, mixing evenly, to obtain the modulated liquid.

[0019] Preferably, step S4 includes: taking another 85-99 portions of fresh milk and heating it to 80-100° C., slowly and evenly adding the modulated liquid to the fresh milk heated to 80-100° C. while continuously stirring at a speed of 200-1000 rpm, and after mixing, continuing to stir and maintain the temperature of the mixed milk at 80-100° C. or in a slightly boiling state for 3-15 minutes.

[0020] Preferably, in step S5, the homogenization treatment is specifically: subjecting the heat-treated mixed milk to an ultrasonic homogenization treatment at a frequency of 20-40 kHz, and the treatment time is about 20 minutes.

[0021] The present invention provides a medicinal and edible formula milk specially formulated for people with gastrointestinal discomfort and a production method thereof. It has the following beneficial effects: 1. This invention utilizes a scientifically formulated blend of milk, lotus root starch, lily slurry, and specially modified ginger powder to create a formula milk specifically formulated for people experiencing gastrointestinal discomfort. This formula milk has a mild taste and is easily digestible. Compared to traditional products using raw ginger or ordinary ginger powder, this formula significantly reduces gastrointestinal irritation, overcoming the pungent nature of traditional ginger products, which can be difficult for certain groups to accept.

[0022] 2. The present invention's formula milk is made by pulping and filtering fresh lilies to create a slurry. This enriches the formula's nutritional profile and imparts a unique, elegant flavor. Compared to existing solutions that may use dried lily products or extracts, the present invention better preserves the lily's natural active ingredients and fresh taste, avoiding nutritional loss or flavor changes that can occur through excessive processing.

[0023] 3. This invention modifies ginger by subjecting it to specific blanching, drying, pulverizing, and sieving steps. This modified ginger powder allows the therapeutic benefits of ginger to be incorporated into dairy products in a more gentle manner. Compared to existing methods that involve simple ginger processing or no explicit modification, this invention effectively improves the palatability and functional performance of ginger powder in the final product.

[0024] 4. In the production process of this invention, a portion of the milk is pre-mixed and dispersed with auxiliary ingredients such as modified ginger powder and lotus root powder. This method ensures uniformity of the powdered material when subsequently mixed with a larger amount of milk. Compared to the traditional method of mixing all ingredients at once, this method addresses the technical pain points of powdered material clumping and uneven dispersion, thereby ensuring the smooth taste and stable quality of the final formula.

[0025] 5. The present invention utilizes ultrasonic homogenization at the end of the preparation process, significantly improving the physical stability and smoothness of the formulated milk. Compared to products that are not homogenized or that use traditional homogenization methods, the present invention's efficient homogenization technology prevents the formulated milk from stratifying and settling, and provides a smoother and richer taste, significantly enhancing the overall product quality and consumer experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 It is a flow chart of the preparation method of the present invention. DETAILED DESCRIPTION

[0027] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the drawings in the present specification. Obviously, the described embodiments 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.

[0028] See also Figure 1 : The raw materials and reagents used in the following examples are all commercially available or can be prepared by known methods.

[0029] Example 1: Raw material composition (mass fraction): Fresh milk: 97 parts; Lotus root starch: 10 parts; Lily slurry: 10 parts; Modified ginger powder: 2.5 parts; Edible salt: 0.25 parts; The preparation steps are as follows: S1. Preparation of modified ginger powder: Select fresh ginger, wash, and peel it. Boil the peeled ginger in 90°C water for 4 minutes. Remove the boiled ginger and dry it in a well-ventilated area. Grind the dried ginger in a grinder and sieve it through a 100-mesh sieve. Collect the sieved ginger powder, which is the modified ginger powder, and set aside.

[0030] S2. Preparation of lily slurry: Fresh lily bulbs were selected, washed, and then purified water was added at a mass ratio of 1:1. The lily slurry was then beaten with a tissue grinder to form a lily homogenate. The lily homogenate was then filtered through a 78-mesh sieve, and the filtrate was collected as the lily slurry for later use.

[0031] S3. Preparation of a modulated liquid: Place 10 parts of fresh milk in a double-layer pot, start stirring (set the speed to 600 rpm), and heat to 42°C. At this temperature, slowly add 2.5 parts of the modified ginger powder prepared above, and continue stirring until the ginger powder is completely dispersed. Subsequently, add 10 parts of lotus root powder and 0.25 parts of edible salt in sequence and continue stirring. Heat this mixture to 55°C and continue stirring at 55°C for 1 minute. Finally, add 10 parts of the lily slurry prepared above, stir and mix evenly to form a modulated liquid.

[0032] S4. Mixing and Heat Treatment: Place the remaining 87 portions of fresh milk in another double-layer kettle, start stirring (set the speed to 600 rpm), and heat to 90°C. While stirring continuously, slowly and evenly pump the prepared solution from step S3 into the 90°C hot fresh milk using a peristaltic pump. After the addition of the solution, continue stirring at 90°C (or maintain a slight boil) for 9 minutes.

[0033] S5. Homogenization: The heat-treated mixed milk obtained in step S4 is homogenized using an ultrasonic homogenizer. The ultrasonic frequency is set to 30 kHz and the homogenization time is set to 20 minutes to obtain the final medicinal and edible formula milk for people with gastrointestinal discomfort.

[0034] Example 2: Raw material composition (mass fraction): Fresh milk: 80 parts; Lotus root starch: 0.02 parts; Lily slurry: 0.02 parts; Modified ginger powder: 0.01 parts; Edible salt: 0.1 parts; The preparation steps are as follows: S1. Preparation of modified ginger powder: Select fresh ginger, wash, and peel it. Boil the peeled ginger in 80°C water for 3 minutes. Remove the boiled ginger and dry it in a well-ventilated area. Grind the dried ginger in a grinder and sieve it through an 80-mesh sieve. Collect the sieved ginger powder, which is the modified ginger powder, and set aside.

[0035] S2. Preparation of lily slurry: Fresh lily bulbs were selected, washed, and then added with purified water at a mass ratio of 1:1. The lily slurry was then beaten with a tissue grinder to form a lily homogenate. The lily homogenate was then filtered through a 70-mesh sieve, and the filtrate was collected as the lily slurry for later use.

[0036] S3. Preparation of a modulated liquid: Place 5 parts of fresh milk in a double-layer pot, start stirring (set the speed to 200 rpm), and heat to 40°C. At this temperature, slowly add 0.01 parts of the modified ginger powder prepared above, and continue stirring until the ginger powder is completely dispersed. Subsequently, add 0.02 parts of lotus root starch and 0.1 parts of edible salt in sequence, and continue stirring. Heat this mixture to 50°C and continue stirring at 50°C for 1 minute. Finally, add 0.02 parts of the lily slurry prepared above, stir and mix evenly to form a modulated liquid.

[0037] S4. Mixing and Heat Treatment: Place the remaining 75 portions of fresh milk in another double-layer kettle, start stirring (set the speed to 200 rpm), and heat to 80°C. While stirring continuously, slowly and evenly pump the prepared solution from step S3 into the 80°C hot fresh milk using a peristaltic pump. After the addition of the solution, continue stirring at 80°C (or maintain a slight boil) for 3 minutes.

[0038] S5. Homogenization: The heat-treated mixed milk obtained in step S4 is homogenized using an ultrasonic homogenizer. The ultrasonic frequency is set to 20 kHz and the homogenization time is set to 20 minutes to obtain the final medicinal and edible formula milk for people with gastrointestinal discomfort.

[0039] Example 3: Raw material composition (mass fraction): Fresh milk: 114 parts; Lotus root starch: 20 parts; Lily slurry: 20 parts; Modified ginger powder: 5 parts; Edible salt: 0.4 parts; The preparation steps are as follows: S1. Preparation of modified ginger powder: Select fresh ginger, wash, and peel it. Boil the peeled ginger in 100°C boiling water for 5 minutes. Remove the boiled ginger and dry it in a well-ventilated area. Grind the dried ginger in a grinder and sieve it through a 120-mesh sieve. Collect the sieved ginger powder, which is the modified ginger powder, and set aside.

[0040] S2. Preparation of lily slurry: Fresh lily bulbs were selected, washed, and then purified water was added at a mass ratio of 1:1. The lily slurry was processed with a tissue crusher to form a lily homogenate. The lily homogenate was then filtered through an 85-mesh sieve, and the filtrate was collected as the lily slurry for later use.

[0041] S3. Preparation of a modulated liquid: Place 15 parts of fresh milk in a double-layered kettle, start stirring (set the speed to 1000 rpm), and heat to 45°C. At this temperature, slowly add 5 parts of the modified ginger powder prepared above, and continue stirring until the ginger powder is completely dispersed. Subsequently, add 20 parts of lotus root starch and 0.4 parts of edible salt in sequence, and continue stirring. Heat this mixture to 60°C and continue stirring at 60°C for 1 minute. Finally, add 20 parts of the lily slurry prepared above, stir and mix evenly to form a modulated liquid.

[0042] S4. Mixing and Heat Treatment: Place the remaining 99 portions of fresh milk in another double-layer kettle, start stirring (set the speed to 1000 rpm), and heat to 100°C. While stirring continuously, slowly and evenly pump the prepared solution from step S3 into the 100°C hot fresh milk using a peristaltic pump. After the addition of the solution, continue stirring at 100°C (or maintain a slight boil) for 15 minutes.

[0043] S5. Homogenization: The heat-treated mixed milk obtained in step S4 is homogenized using an ultrasonic homogenizer. The ultrasonic frequency is set to 40 kHz and the homogenization time is set to 20 minutes to obtain the final medicinal and edible formula milk for people with gastrointestinal discomfort.

[0044] Comparative Example 1: Compared to Example 1, the difference is that in step S1, the ginger is not peeled, blanched, or air-dried. Instead, commercially available ordinary ginger powder is directly used as the "modified ginger powder" component, and the amount of this powder remains at 2.5 parts, which is used to prepare the prepared solution in step S3. The remaining components, amounts, preparation steps, and parameters are the same as in Example 1.

[0045] Comparative Example 2: Compared with Example 1, the difference is that no lily slurry is added to the composition, that is, no lily slurry is added in step S3. When calculating the total mass parts, the total amount of fresh milk used remains 97 parts (10 parts in step S3 and 87 parts in step S4). The remaining components, amounts, preparation steps, and parameters are the same as in Example 1.

[0046] Comparative Example 3: Compared with Example 1, step S3 was omitted. The 2.5 parts of modified ginger powder, 10 parts of lotus root starch, 0.25 parts of edible salt, and 10 parts of lily slurry, originally intended to be added to 10 parts of fresh milk in step S3 of Example 1, were added directly to the double-layer kettle at the beginning of step S4 along with 87 parts of fresh milk (i.e., a total of 97 parts of fresh milk and all other auxiliary ingredients were mixed at once). Heating, stirring, and subsequent processing were then performed, including heating to 90°C and stirring at 90°C for 9 minutes. The remaining preparation steps and parameters were the same as in Example 1.

[0047] Comparative Example 4: Compared with Example 1, the difference is that the ultrasonic homogenization treatment in step S5 is omitted. That is, after step S4, the mixed milk is not homogenized and is directly used as the final product. The remaining components, amounts, preparation steps, and parameters are the same as in Example 1.

[0048] Comparative Example 5: Compared with Example 1, the difference is that the amount of modified ginger powder added in step S3 is adjusted to 6 parts (exceeding the upper limit of the range of 0.01-5 parts). The remaining components (including a total of 97 parts of fresh milk), amounts, preparation steps and parameters are the same as in Example 1.

[0049] Test Example 1: Comparative Experiment on Modified Ginger Powder and Its Preparation Process Purpose of the experiment: The purpose of this experiment is to evaluate the effect of the ginger modification process of the present invention on the sensory properties (especially pungency and palatability) and short-term physical stability of the product by comparing the formula milk samples prepared by Example 1 (using ginger powder modified by a specific process) and Comparative Example 1 (using ordinary unmodified ginger powder).

[0050] Experimental materials and samples: Sample Group 1: Recombined milk prepared according to the method of Example 1.

[0051] Sample Group 2: Recombined milk prepared according to the method of Comparative Example 1.

[0052] Instruments and equipment: sensory evaluation room, tasting cups (coded), purified water (for rinsing), transparent clean glass colorimetric tubes (50mL), timer, constant temperature incubator (or room temperature environment recorder).

[0053] The experimental steps are as follows: Sensory evaluation (irritation and palatability): Evaluator recruitment and training: Recruit 12 healthy evaluators with no smell or taste impairment and no recent colds. Provide brief training on the evaluation objectives, the meaning of each indicator, and the evaluation method.

[0054] Sample preparation and presentation: Pour the reconstituted milk from Sample Groups 1 and 2 into clean, randomly coded tasting cups (e.g., A, B), approximately 30 mL per cup. Ensure all samples are at room temperature (approximately 25°C) before tasting.

[0055] The evaluation process is as follows: The evaluators conducted the test in independent sensory evaluation booths.

[0056] The assessors first rinsed their mouths with water and then tasted the first sample.

[0057] For each sample, the evaluator needs to score it on the evaluation form according to the following indicators (using a 9-point scoring method, 1 point means extremely dislike / extremely irritating / extremely uncomfortable / extremely unintegrated, and 9 points means extremely like / extremely uninspiring / extremely comfortable / extremely integrated): Spiciness and irritation (the spiciness and irritation felt when entering the mouth and swallowing, with higher scores indicating less irritation); Throat comfort (the feeling of the throat after swallowing, with higher scores indicating more comfort and no irritation); Overall flavor fusion (how well ginger harmonizes with other flavors, such as milk and lily; higher scores indicate greater fusion); Overall product acceptance (comprehensive liking of the sample, with higher scores indicating greater liking); After tasting each sample, rinse your mouth with water and wait at least 2 minutes before tasting the next sample. The order of sample presentation was randomly balanced among the evaluators.

[0058] Data collection and statistics: Collect all evaluation forms, compile statistics on the scores of each indicator, and calculate the average value.

[0059] Short-term stability observations (dispersion): Sample preparation: Take 40 mL of freshly prepared reconstituted milk from sample group 1 and sample group 2, shake gently, and pour into clean, dry 50 mL transparent glass colorimetric tubes, and seal the tubes with sealing film.

[0060] Observation conditions: Place the colorimetric tube containing the sample vertically at room temperature (about 25°C) and avoid light.

[0061] Observation and Recording: Carefully observe the appearance changes of the two groups of samples with the naked eye at 0 hour (immediately), 0.5 hour, 1 hour, and 2 hours after the start of the static period, and focus on recording the following: Is there any obvious stratification phenomenon (such as whey separation and fat floating)? Are there visible ginger powder particles settled at the bottom of the tube? If precipitation occurs, the amount of precipitation can be roughly described (e.g., none, trace, small amount, large amount).

[0062] Result recording: Record the observation results in detail in the experiment notebook.

[0063] The experimental data are shown in Table 1: Table 1: Comparative data of modified ginger powder and its preparation process in Test Example 1

[0064] Experimental summary: The comparative tests above demonstrate that formula milk prepared with ginger powder treated using a specific process (e.g., Sample Group 1) exhibits significant sensory advantages. This is primarily due to the systematic pretreatment of the ginger raw material, particularly the blanching step. This step effectively reduces the activity or content of some components in the ginger that contribute to its intense pungency. It also likely alters the physical structure of the ginger powder, softening its flavor and reducing direct irritation in the mouth and throat. This results in a milder, more comfortable taste, which is particularly important for those with sensitive gastrointestinal functions and makes the product more accessible to the general public.

[0065] At the same time, pre-treated ginger powder also demonstrates a positive effect on flavor integration. When the ginger's pungency is reduced, its unique aroma better harmonizes with the flavors of other ingredients, such as milk and lily bulbs, rather than masking or conflicting with them. This balanced flavor profile enhances the product's overall acceptability, ensuring that the formula not only delivers the desired functional properties but also offers a pleasant drinking experience. This demonstrates the meticulous consideration of raw material processing in this technical solution, which aims to harmoniously showcase the characteristics of each component and collectively contribute to the product's unique quality.

[0066] Furthermore, preliminary short-term stability observations indicate that ginger powder prepared through a specific process exhibits a more ideal dispersion in reconstituted milk. Sample Group 1 exhibited minimal sedimentation after standing, indicating relatively good suspension stability of the ginger powder particles within the milk matrix. This may be due to changes in the physical form and surface properties of the ginger during pretreatment, such as a more uniform particle size distribution or improved wettability, which contribute to a more stable and uniform mixing system. This has positive implications for improving the product's appearance uniformity and shelf stability.

[0067] Test Example 2: Comparative Experiment on the Effects of Key Production Process Steps Purpose of the experiment: This experiment aims to evaluate the effects of two key production process steps in this technical solution by comparison: Part I: Effect of the Pre-mixed Liquid Preparation Process - Comparison of the prepared formula milks using Example 1 (including the pre-mixed liquid in step S3) and Comparative Example 3 (all excipients were mixed with the entire milk at once, and step S3 was omitted) was conducted to evaluate the effect of the pre-mixed liquid process on the dispersibility of the powdered material and the taste uniformity of the final product.

[0068] Part II: Effect of Homogenization Process - Comparison of the formula milks prepared by Example 1 (including step S5 ultrasonic homogenization) and Comparative Example 4 (omitting step S5 ultrasonic homogenization) to evaluate the effect of homogenization on the product's mouthfeel, smoothness, and physical stability.

[0069] Experimental materials and samples: Sample Group 1: Recombined milk prepared according to the method of Example 1.

[0070] Sample Group 3: Recombined milk prepared according to the method of Comparative Example 3.

[0071] Sample Group 4: Recombined milk prepared according to the method of Comparative Example 4.

[0072] Instruments and appliances: jacketed pot, stirrer, peristaltic pump (used in Example 1), sensory evaluation chamber, tasting cup (coded), purified water (for rinsing), transparent clean glass test tube (20 mL), sealing film, 4°C refrigerator, timer.

[0073] The experimental steps are as follows: Part 1: Comparison of the effects of pre-mixed liquid preparation processes: Preparation process observation (powder dispersibility): During the preparation of sample group 1 (Example 1) and sample group 3 (Comparative Example 3), the dispersion of the powdered materials (especially lotus root starch and modified ginger powder) after adding the milk was observed and recorded.

[0074] For sample group 1 (Example 1), the ease with which the powder disperses in a small amount of milk and whether there are lumps are recorded in step S3.

[0075] For sample group 3 (comparative example 3), record the dispersion of the powder when all the auxiliary materials and all the milk are mixed and heated at one time, whether there is obvious clumping or agglomeration, and the time and stirring intensity required to achieve uniform dispersion.

[0076] Record your observations in detail.

[0077] Sensory evaluation (homogeneity and taste): Recruit 10 evaluators and provide brief training.

[0078] The freshly prepared reconstituted milks of sample group 1 and sample group 3 were poured into randomly coded tasting cups, about 30 mL per cup, and tasted at room temperature.

[0079] Evaluators evaluate samples, main evaluation indicators (using a 9-point scoring method, the higher the score, the better): Uniformity of taste (whether there are any unmelted fine particles or a powdery texture); Fineness (smooth feeling in the mouth, no roughness); Record the ratings and the evaluators' specific descriptions of taste.

[0080] Part 2: Comparison of the effects of homogenization processes: Sensory evaluation (fineness and smoothness): Recruit the same 10 evaluators as in Part 1, or recruit 10 additional evaluators.

[0081] The freshly prepared reconstituted milks of sample group 1 and sample group 4 were poured into randomly coded tasting cups, about 30 mL per cup, and tasted at room temperature.

[0082] Evaluators evaluate samples, main evaluation indicators (using a 9-point scoring method, the higher the score, the better): Fineness (how smooth the product is in the mouth, without any graininess); Smoothness (how the product feels when flowing through the throat, whether it is smooth and unobstructed); Overall mouth dissolution (how well the product melts in the mouth and is perceived as one piece); Record the ratings and the evaluators' specific descriptions of taste.

[0083] Physical stability observation (anti-delamination): Take 15 mL of freshly prepared modulated milk from sample group 1 and sample group 4, shake them gently, and pour them into clean, dry 20 mL transparent glass test tubes, and seal the tubes with sealing film.

[0084] Place the test tube containing the sample vertically in a 4°C refrigerator.

[0085] 24 and 48 hours after the start of resting, remove the test tubes and carefully observe with the naked eye to record whether the samples show any stratification, such as whey separation, fat floating, or obvious precipitation. You may also take photos to record the phenomenon.

[0086] Record your observations in detail.

[0087] The experimental data are shown in Table 2: Table 2: Comparative data of key production process steps in Test Example 2

[0088] Experimental summary: The experimental results clearly demonstrate the superiority of the step-by-step modulation process. The modified ginger powder, lotus root powder and other auxiliary materials are fully dispersed and preliminarily mixed and heated in a small amount of milk in advance to form a uniform modulation liquid, which is then introduced into the main milk. This can significantly improve the wetting and dissolution efficiency of the powdered material. This "pre-modulation" step avoids the agglomeration and clumping that is easy to occur when the dry powder is directly added to a large amount of liquid, and ensures that the components can be evenly distributed throughout the system. Therefore, the taste of the final product is more uniform and delicate, reducing the granularity or powdery texture that may be caused by poor dispersion of the powder, and improving the consumer's drinking experience.

[0089] Ultrasonic homogenization also significantly improves the final product quality. After treatment with ultrasound at a specific frequency, the smoothness and texture of the formula milk are significantly improved, resulting in a silky, silky texture and enhanced overall solubility. This is due to the intense cavitation effect created by ultrasound in liquids, which effectively breaks up and refines the fat globules and other possible microparticles in the milk, distributing them evenly. This optimized microstructure not only imparts excellent sensory properties but also enhances its physical stability, effectively delaying undesirable phenomena such as whey precipitation or solids settling during storage.

[0090] In summary, the specific production process adopted in this technical solution, including the carefully designed pre-mixed liquid preparation process and efficient ultrasonic homogenization step, is crucial for achieving high-quality medicinal and edible modulated milk. These process steps are not simply superimposed. Instead, they are based on an understanding of the material properties and interactions. By optimizing the mixing and dispersion methods and the final physical treatment, they jointly ensure that the various components of the product can be fully integrated, forming a final product with a uniform texture, smooth taste, and stable state. This can better exert the synergistic effect of the various therapeutic ingredients and provide a pleasant sensory experience.

[0091] Test Example 3: Comparative experiment on the synergistic effect of key components and the influence of the dosage range of core components Purpose of the experiment: This experiment aims to evaluate two key aspects of this technical solution through comparison: Part I: Synergistic Effect of Lily Serum - Comparison of the formula milks prepared by Example 1 (addition of lily serum) and Comparative Example 2 (no addition of lily serum) to evaluate the effect of lily serum on the overall flavor level, coordination and consumer preference of the product.

[0092] Part II: Effect of the Dosage Range of Modified Ginger Powder - Comparison of the formula milks prepared using Example 1 (modified ginger powder dosage within a reasonable range) and Comparative Example 5 (modified ginger powder dosage exceeding the upper limit) was conducted to evaluate the effect of the modified ginger powder dosage on the flavor balance, pungency, and overall acceptability of the product, in order to verify the rationality of the specified dosage range.

[0093] Experimental materials and samples: Sample Group 1: Recombined milk prepared according to the method of Example 1.

[0094] Sample Group 5: Modulated milk prepared according to the method of Comparative Example 2 (without lily serum).

[0095] Sample Group 6: Modulated milk prepared according to the method of Comparative Example 5 (the amount of modified ginger powder is 6 parts).

[0096] Instruments and equipment: sensory evaluation room, tasting cups (coded), purified water (for rinsing mouth), timer.

[0097] The experimental steps are as follows: Part I: Comparison of synergistic effects of lily serum: Evaluator recruitment and training: Recruit 15 healthy evaluators with no olfactory or taste impairments and no particular preference for dairy or plant-based flavors. Provide brief training on the evaluation objectives, the meaning of each indicator, and the evaluation method.

[0098] Sample Preparation and Presentation: Pour approximately 30 mL of freshly prepared reconstituted milk from Sample Groups 1 and 5 into clean, randomly coded (e.g., X, Y) tasting cups. Ensure all samples are at room temperature (approximately 25°C) before tasting.

[0099] Evaluation process: The evaluators conducted the test in independent sensory evaluation booths.

[0100] The assessors first rinsed their mouths with water and then tasted the first sample.

[0101] For each sample, the evaluator needs to score it on the evaluation form according to the following indicators (using a 9-point scoring method, 1 point represents extremely poor / extremely inconsistent / extremely disliked, and 9 points represents excellent / extremely consistent / extremely liked): Flavor richness and layering (the variety and variation of flavors experienced when tasting); Flavor coordination (whether the flavors of the various components, such as milk, ginger, and plant fragrance, are harmonious and unified without any abruptness); Overall product preference (comprehensive liking for the sample); After tasting each sample, rinse your mouth with water and wait at least 2 minutes before tasting the next sample. The order of sample presentation was randomly balanced among the evaluators.

[0102] Data collection and statistics: Collect all evaluation forms, compile statistics on the scores of each indicator, calculate the average value, and record the evaluators' specific descriptions of the flavor.

[0103] Part 2: Comparison of the impact of modified ginger powder dosage range: Recruitment and training of evaluators: You can use the same 15 evaluators as in Part 1, or recruit 15 more. Ensure that the evaluators have a certain level of recognition and acceptance of spicy flavors.

[0104] Sample Preparation and Presentation: Pour approximately 30 mL of freshly prepared reconstituted milk from Sample Groups 1 and 6 into clean, randomly coded (e.g., P, Q) tasting cups. Ensure all samples are at room temperature (approximately 25°C) before tasting.

[0105] Evaluation process: The evaluators conducted the test in independent sensory evaluation booths.

[0106] The assessors first rinsed their mouths with water and then tasted the first sample.

[0107] For each sample, the evaluator needs to score on the evaluation form according to the following indicators (using a 9-point scoring method): Pungency (the perceived spiciness of the ginger, with 1 being very weak and 9 being very strong); Flavor balance (how well does the ginger flavor coordinate with other flavors, whether one flavor is too prominent and overshadows the others, with 1 being "very unbalanced" and 9 being "very balanced"); Overall product acceptance (comprehensive preference after taking into account flavor and pungency, with 1 being extremely unacceptable and 9 being extremely acceptable); After tasting each sample, rinse your mouth with water and wait at least 3 minutes (due to the potential for strong irritation) before tasting the next sample. The order of sample presentation was randomly balanced across assessors.

[0108] Data collection and statistics: All evaluation forms were collected, the scores of each indicator were statistically analyzed, the average value was calculated, and the evaluators' specific descriptions of flavor and stimulation were recorded.

[0109] The experimental data are shown in Table 3: Table 3: Comparative data on the synergistic effects of key components and the impact of the dosage range of core components in Test Example 3

[0110] Experimental summary: The experimental results reveal the key role of the addition of specific excipients in improving the overall sensory quality of the product. The introduction of lily slurry not only simply adds a flavor element, but also forms a good flavor complement and synergy with the main ingredients such as milk and modified ginger powder. The elegant aroma and slightly sweet taste of lily itself can effectively neutralize or balance the single milky smell that may exist in milk and the slightly spicy taste of ginger powder, making the final product more layered with richer flavor and more natural taste transition. This carefully selected combination of ingredients reflects the scientific compounding of multiple components to achieve an overall effect of 1+1>2, so that the product can meet the needs of specific groups of people while providing a better drinking pleasure.

[0111] On the other hand, the amount of core functional ingredients such as modified ginger powder added has a decisive influence on the final characteristics of the product. Even if the ginger has undergone a modification treatment aimed at reducing irritation, its amount still needs to be precisely controlled within an appropriate range. When the amount of modified ginger powder added exceeds a certain threshold, its spicy characteristics will dominate again, which may not only mask the delicate flavors of other components such as milk and lily, resulting in an imbalance in the overall flavor, but more importantly, it will bring back strong sensory stimulation, which is contrary to the original intention of this technical solution to provide a mild conditioning product for a specific group of people. Therefore, a reasonable amount is the key to ensuring that the modified ginger powder can play its due therapeutic value without having a negative impact on the overall palatability of the product.

[0112] In summary, this technical solution embodies not only the specialized processing of key ingredients (such as ginger), but also the careful selection and scientific proportioning of components (such as lily slurry), as well as the precise control of the dosage of core ingredients. Through these meticulous considerations and controls, the product achieves a harmonious flavor and a gentle, soothing sensory experience while preserving the beneficial properties of each ingredient. This provides a potentially soothing and easily tolerated medicinal and edible beverage for those experiencing gastrointestinal discomfort.

[0113] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A medicinal and edible formula milk specially formulated for people with gastrointestinal discomfort, characterized in that: The composition includes the following parts by weight: Milk: 80-114 servings; Lotus root starch: 0.02-20 parts; Lily slurry: 0.02-20 parts; Modified ginger powder: 0.01-5 parts; Table salt: 0.1-0.4 parts.

2. The food-drug formula milk specially formulated for people with gastrointestinal discomfort according to claim 1, characterized in that: The milk is fresh milk.

3. The food-drug formula milk specially formulated for people with gastrointestinal discomfort according to claim 1, characterized in that: The lily slurry comprises the following steps: selecting fresh lily bulbs, beating the selected fresh lily bulbs to form lily homogenate, and then filtering to obtain the lily slurry.

4. The food-drug formula milk specially formulated for people with gastrointestinal discomfort according to claim 1, characterized in that: The modified ginger powder comprises the following steps: selecting peeled ginger, blanching the selected ginger in hot water, drying the blanched ginger, crushing the dried ginger, and sieving it through a sieve.

5. A method for producing a medicinal and edible formula milk specially formulated for people with gastrointestinal discomfort, for preparing the medicinal and edible formula milk specially formulated for people with gastrointestinal discomfort according to any one of claims 1 to 4, characterized in that: The production method comprises the following steps: S1. Selecting ginger, placing the ginger in hot water of a predetermined temperature for blanching for a predetermined time, then drying the blanched ginger, crushing the dried ginger, and sieving it through a sieve of a predetermined mesh to obtain modified ginger powder; S2. selecting fresh lily bulbs, beating the fresh lily bulbs to form a lily homogenate, and then filtering the lily homogenate through a sieve of a predetermined mesh size to obtain a lily slurry; S3, taking 5-15 portions of fresh milk, heating the fresh milk to a first predetermined temperature, sequentially adding the modified ginger powder thereto and stirring to disperse, then adding lotus root starch and edible salt, and heating the mixture to a second predetermined temperature and stirring for a predetermined time, and finally adding the lily slurry, and mixing uniformly to form a prepared solution; S4, take 85-99 parts of fresh milk and heat it to a predetermined temperature state, and slowly and evenly add the modulated liquid to the hot fresh milk under continuous stirring. After mixing, continue stirring and maintain the temperature of the mixed milk at the predetermined temperature state or slightly boiling state for a predetermined processing time; S5. Finally, the heat-treated mixed milk is homogenized.

6. The method for producing a food-medicinal formula milk for people with gastrointestinal discomfort according to claim 5, characterized in that: In step S1, the operation of preparing the modified ginger powder is specifically as follows: selecting ginger and peeling the ginger; placing the peeled ginger in boiling water at 80-100°C for 3-5 minutes; taking out the boiled ginger and drying it in the shade; crushing the dried ginger and sieving it through an 80-120 mesh sieve to obtain the modified ginger powder.

7. The method for producing a food-medicinal formula milk for people with gastrointestinal discomfort according to claim 5, characterized in that: In step S2, the operation of preparing the lily slurry is specifically as follows: fresh lily bulbs are selected, the fresh lily bulbs are pulped to form lily homogenate, and then the lily homogenate is filtered through a 70-85 mesh sieve to obtain the lily slurry.

8. The method for producing a food-medicinal formula milk for people with gastrointestinal discomfort according to claim 5, characterized in that: In step S3, the operation of forming the modulated liquid is specifically as follows: taking 5-15 parts of fresh milk, heating the 5-15 parts of fresh milk to 40-45°C, adding 0.01-5 parts of the modified ginger powder thereto in sequence and stirring at a speed of 200-1000 rpm to fully disperse it, then adding 0.02-20 parts of lotus root powder and 0.1-0.4 parts of edible salt, and heating the mixture to 50-60°C and stirring at this temperature for about 1 minute, and finally adding the lily slurry, mixing evenly, to obtain the modulated liquid.

9. The method for producing a medicinal and edible formula milk specially formulated for people with gastrointestinal discomfort according to claim 5, characterized in that: Step S4 includes: taking another 85-99 portions of fresh milk and heating it to 80-100° C., slowly and evenly adding the prepared liquid to the fresh milk heated to 80-100° C. while continuously stirring at a speed of 200-1000 rpm. After mixing is completed, stirring is continued and the temperature of the mixed milk is maintained at 80-100° C. or in a slightly boiling state for 3-15 minutes.

10. The method for producing a medicinal and edible formula milk specially formulated for people with gastrointestinal discomfort according to claim 5, characterized in that: In step S5, the homogenization treatment is specifically: subjecting the heat-treated mixed milk to an ultrasonic homogenization treatment at a frequency of 20-40 kHz for about 20 minutes.

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