Freeze-dried koumiss powder, koumiss tablet and preparation method and application of koumiss tablet

Abstract

The invention provides koumiss freeze-dried powder, koumiss tablets as well as a preparation method and application thereof, and relates to the technical field of dairy products. The preparation method of the koumiss freeze-dried powder comprises the following steps: S1, carrying out intensive pulse light-heat synergistic sterilization treatment on fresh mare milk to obtain sterile mare milk; s2, fermenting the sterile mare milk to obtain koumiss fermentation liquor; s3, quickly freezing the koumiss fermentation liquor at the temperature of-30 to-35 DEG C for 2-3 hours, and then quickly freezing at the temperature of-40 to-45 DEG C until the central temperature of the koumiss fermentation liquor is less than or equal to-35 DEG C, so as to obtain a quick-frozen fermentation product; and S4, pre-freezing the quick-frozen fermentation product for 2-3 hours under the conditions that the temperature is-50 to-55 DEG C and the vacuum degree is 10-20 Pa, and carrying out gradient heating freeze-drying until the moisture content of the material is less than or equal to 3.0 wt%. According to the preparation method, active substances in the koumiss are effectively reserved, the retention rate reaches 80% or above, and the koumiss has long shelf life, high activity retention rate and excellent flavor and taste.

Description

Technical Field

[0001] This invention relates to the field of dairy product technology, and in particular to a freeze-dried mare's milk powder, fermented mare's milk tablets, their preparation methods and applications. Background Technology

[0002] Fermented mare's milk (Cege) is a traditional fermented dairy product of ethnic minorities in my country, such as the Mongolians and Kazakhs. It is rich in lactic acid bacteria, amino acids, immunoglobulins, and other active nutrients, offering health benefits such as regulating intestinal flora and enhancing immunity. For example, mare's milk contains significantly higher levels of lactoferrin, typically between 1.0-4.0 mg / mL, while cow's milk contains only 0.1-0.3 mg / mL. However, traditional fermented mare's milk is liquid, has a short shelf life, and is inconvenient to transport and store (prone to gas production). Therefore, developing fermented mare's milk products has become an important direction for extending its shelf life and expanding its consumption scenarios. Currently, there are many fermented mare's milk products, most of which are frozen to control acidity, resulting in short shelf lives and a gradual increase in acidity over time, making the taste unacceptable to the market. Therefore, developing a fermented mare's milk product that can extend shelf life, retain active substances, improve taste, and has a stable processing method is significant for promoting the industrialization of specialty lactic acid mare's milk. On the one hand, it can preserve the active substances of fermented mare's milk while facilitating storage and transportation, thus expanding the sales market; on the other hand, it can improve the taste and increase the consumer base.

[0003] The prior art CN109258818A discloses a whole-fat active fermented mare's milk tablet containing probiotics, its preparation method, and its uses. The disclosed preparation method includes the following steps: First, the starter culture is activated. During activation, fresh mare's milk is boiled, cooled to room temperature, and a starter culture is added and stirred evenly. It is then naturally fermented at room temperature of 18-25℃, and the mixture is pounded 20-30 times with a wooden stick at regular intervals. The entire fermentation period requires 3000-4000 poundings. The fermentation time is 1-2 days in midsummer and 2-3 days in early summer and autumn. After the fermented mare's milk passes the test, it is sterilized by ultraviolet light and then transferred to a special container for freeze-drying at -40℃ to obtain fermented mare's milk powder. The fermented mare's milk powder, whole milk powder, glucose powder, and anti-caking agent are mixed and then compressed into milk tablets. This technology uses a traditional freeze-drying process to obtain fermented mare's milk powder by freeze-drying at -40℃. Rapid freezing at a single temperature easily forms large ice crystals, which damages the protein structure and milk fat globule membrane, resulting in the loss of active substances and failing to meet the production requirements of products with high activity and long shelf life. Summary of the Invention

[0004] This invention addresses the shortcomings of current fermented mare's milk products, such as short shelf life and low retention rate of active substances, by providing a method for preparing fermented mare's milk products. This method combines a specific mare's milk raw material pretreatment process with a freeze-drying process to prepare mare's milk products with a high retention rate of active substances and a long shelf life.

[0005] Another object of the present invention is to provide a freeze-dried powder of fermented mare's milk.

[0006] Another object of the present invention is to provide an application of lyophilized mare's milk powder in the preparation of food and health products.

[0007] Another object of the present invention is to provide a fermented mare's milk tablet.

[0008] Another object of the present invention is to provide a method for preparing fermented mare's milk tablets.

[0009] The first invention specifically protects a method for preparing freeze-dried mare's milk powder, comprising the following steps: S1. Fresh mare's milk is sterilized by pulsed intense light and heat combined sterilization. S2. Fermenting sterile mare's milk to obtain fermented mare's milk broth; S3. Place the fermented mare's milk liquid at -30~-35℃ for quick-freezing for 2~3 hours, then transfer it to -40~-45℃ for quick-freezing until the center temperature of the fermented mare's milk liquid is ≤-35℃, to obtain the quick-frozen fermented product; S4. The quick-frozen fermented material is first pre-frozen at -50~-55℃ and vacuum degree 10~20Pa for 2~3h, and then freeze-dried at a gradient temperature until the moisture content of the material is ≤3.0wt% to obtain fermented mare's milk products. The parameters for the pulsed intense light-heat synergistic sterilization treatment described in S1 are: pulsed intense light wavelength 200~280nm, energy density 30~40mJ / cm². 2 Irradiation time: 8-10 seconds; heat sterilization temperature: 65-70℃; sterilization time: 15-20 seconds. The temperature rise program for gradient freeze drying described in S4 is as follows: first, maintain the temperature at -42℃ to -38℃ for 2.5 to 3.5 hours, then raise the temperature to -22℃ to -18℃ and maintain it for 3.5 to 4.5 hours, then raise the temperature to -5℃ to 0℃ and maintain it for 2 to 2.5 hours, and finally raise the temperature to 20℃ to 27℃ and maintain it for 1 to 1.5 hours.

[0010] According to the preparation method of the freeze-dried mare's milk powder protected by the present invention, preferably, the fermentation is a compound fermentation, and the fermentation strain is composed of Lactobacillus helveticus LHB02, Lactobacillus plantarum P-8 and Kluyveromyces marxifolius, preferably the ratio of the number of live bacteria of the three strains is (9-11):(2-4):(0.8-1.2).

[0011] According to the method for preparing the freeze-dried mare's milk powder protected by the present invention, preferably, the total inoculum amount of the compound fermentation strain is 1.4 × 10⁻⁶. 7 ~2.0×10 7 The optimal fermentation conditions are: CFU / g, fermentation temperature 37~39℃, fermentation time 18~22h, and preferably, fermentation endpoint pH value 4.2~4.5.

[0012] According to the method for preparing lyophilized mare's milk powder protected by the present invention, preferably, the aseptic mare's milk in S2 is further provided with fructooligosaccharides, and preferably the amount of fructooligosaccharides added is 0.3~0.5wt%.

[0013] According to the method for preparing lyophilized mare's milk powder protected by the present invention, preferably, the quick-frozen fermented material in step S3 is stored at low temperature before step S4, with a storage temperature of -18 to -20°C and a relative humidity of ≤60%, preferably for a storage time of ≤15 days.

[0014] Secondly, the present invention also specifically protects a method for preparing lyophilized mare's milk lyophilized powder.

[0015] According to the freeze-dried mare's milk powder protected by the present invention, preferably, the freeze-dried mare's milk powder has an immunoglobulin retention rate of ≥85% and a lactoferrin retention rate of ≥85%.

[0016] Thirdly, the present invention also specifically protects the application of a freeze-dried mare's milk powder in the preparation of food and health products.

[0017] Fourthly, the present invention also specifically protects a fermented mare's milk tablet, which, by weight, comprises the following components: 70-80 parts of freeze-dried mare's milk powder, 5-8 parts of fructooligosaccharides, 3-5 parts of galactooligosaccharides, 8-12 parts of maltodextrin, and 0.5-1 part of magnesium stearate. The freeze-dried mare's milk powder mentioned herein is the freeze-dried mare's milk powder protected by this invention.

[0018] The present invention also specifically protects a fermented mare's milk tablet, wherein preferably, the mass ratio of the fructooligosaccharide and the galactooligosaccharide is (1.6~2):1.

[0019] Fourthly, this invention also specifically protects a method for preparing fermented mare's milk tablets, comprising the following steps: After mixing the components, the mixture is sieved through an 80-120 mesh screen and then compressed into tablets in a tablet press at a pressure of 15-20 MPa and a speed of 20-30 r / min to obtain fermented mare's milk tablets.

[0020] Beneficial effects: This invention provides a method for preparing freeze-dried mare's milk powder. By combining pulsed intense light-heat synergistic sterilization treatment and gradient temperature freeze drying, the formation of ice crystals during the preparation of freeze-dried mare's milk powder is effectively inhibited, reducing the damage of ice crystals to protein structure and milk fat globule membrane, and preserving the active substances in fermented mare's milk. The activity retention rate of immunoglobulins and lactoferrin reaches more than 80%, effectively extending the shelf life of fermented mare's milk.

[0021] Furthermore, the fermented mare's milk tablets prepared from the freeze-dried mare's milk powder of the present invention effectively reduce the sour and astringent taste and improve the smoothness of the taste. The various components and the ester flavor substances produced by compound fermentation form a ternary flavor system, achieving synergistic complementarity of milk aroma, fruit aroma and aftertaste. It also has a long shelf life, high activity retention rate and excellent flavor and taste. Detailed Implementation

[0022] The following examples are for illustrative purposes only and are not intended to limit the scope of the invention. Where specific techniques or conditions are not specified in the examples, they should be performed according to the techniques or conditions described in the literature in this field, or according to the product instructions. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased from legitimate channels.

[0023] The purchase information for the microorganisms mentioned in this invention is as follows: Lactobacillus helveticus LH B02 was purchased from Chr. Hansen in Denmark.

[0024] Max Kluyveromyces: Chr. Hansen, Denmark.

[0025] Lactobacillus plantarum P-8: Beijing Ketuo Hengtong Biotechnology.

[0026] In a specific embodiment, the present invention provides a method for preparing lyophilized mare's milk powder, comprising the following steps: S1. Fresh mare's milk is sterilized by pulsed intense light and heat combined sterilization. S2. Fermenting sterile mare's milk to obtain fermented mare's milk broth; S3. Place the fermented mare's milk liquid at -30~-35℃ for quick-freezing for 2~3 hours, then transfer it to -40~-45℃ for quick-freezing until the center temperature of the fermented mare's milk liquid is ≤-35℃, to obtain the quick-frozen fermented product; S4. The quick-frozen fermented material is first pre-frozen at -50~-55℃ and vacuum degree 10-20Pa for 2-3 hours, and then freeze-dried at a gradient temperature until the moisture content of the material is ≤3.0wt% to obtain fermented mare's milk products. The pulsed intense light-thermal synergistic sterilization parameters described in S1 are: pulsed intense light wavelength 200~280nm, energy density 30~40mJ / cm². 2 Heat sterilization temperature: 65~70℃; The temperature rise program for gradient freeze drying described in S4 is as follows: first, maintain the temperature at -42℃ to -38℃ for 2.5 to 3.5 hours, then raise the temperature to -22℃ to -18℃ and maintain it for 3.5 to 4.5 hours, then raise the temperature to -5℃ to 0℃ and maintain it for 2 to 2.5 hours, and finally raise the temperature to 20℃ to 27℃ and maintain it for 1 to 1.5 hours.

[0027] It should be noted that: Traditional high-temperature sterilization reduces the retention rate of heat-sensitive active substances such as immunoglobulins and lactoferrin to 60% or below, easily leading to significant loss of these active substances. The method for preparing lyophilized mare's milk powder provided in this invention utilizes pulsed light sterilization combined with heat sterilization to pretreat fresh mare's milk, achieving efficient sterilization while preserving the activity of its active ingredients and avoiding damage caused by high-temperature sterilization. Furthermore, the freeze-drying process employs gradient rapid freezing combined with gradient temperature freeze-drying, enabling precise control of ice crystal growth, further reducing ice crystal formation, protecting protein structures and milk fat globule membranes from damage, and better preserving active substances without loss, achieving an activity retention rate of over 85% for immunoglobulins and lactoferrin. Moreover, the lyophilized mare's milk powder prepared by the method of this invention can effectively extend the shelf life of mare's milk.

[0028] In step S1 of this invention, the pulsed light treatment time and heat sterilization time of the pulsed light-heat synergistic sterilization treatment can be adjusted according to the actual process, so as to meet the sterilization requirements without destroying the active substances. For example, the pulsed light treatment time can be 8~10s and the heat sterilization treatment time can be 15~20s.

[0029] In pulsed light-heat synergistic sterilization, the pulse wavelength of pulsed light sterilization is 200-280nm, which is in the deep ultraviolet region, a strong absorption band of microbial nucleic acids, resulting in high sterilization efficiency. It utilizes heat to reduce microbial content, achieving rapid sterilization through high energy and short time while maximizing the protection of beneficial bacteria and active substances. Temperature control in heat sterilization also allows for targeted sterilization while avoiding damage to active substances.

[0030] In some specific implementations, fresh mare's milk is first purified and impurities removed by a 300-mesh filter before sterilization, and then degassed at 45°C and 0.08MPa for a preferred time of 10-20 minutes to remove dissolved gases and ensure stable quality of fresh milk.

[0031] In some specific exemplary embodiments, the pulsed intense light-heat synergistic sterilization treatment parameters mentioned in this invention can be, for example, as follows: Wavelength 250nm, energy density 35mJ / cm 2 Irradiation time is 9 seconds, followed by 18 seconds of gentle heat sterilization at 68℃. Or wavelength 230nm, energy density 32mJ / cm 2 Irradiation time 8s, followed by 20s of gentle heat sterilization at 65℃; Or wavelength 280nm, energy density 40mJ / cm 2 Irradiation time is 10 seconds, followed by 15 seconds of gentle heat sterilization at 70℃.

[0032] In some specific exemplary embodiments, the specific process parameters for quick freezing in S3 mentioned in this invention can be, for example: Quick-freeze at -32℃ for 2.5 hours, deep-freeze at -42℃ for 1.2 hours, with a core temperature of -36℃; Alternatively, quick-freeze at -30℃ for 3 hours, or deep-freeze at -40℃ for 1.5 hours, with a core temperature of -35℃; Alternatively, quick-freeze at -35℃ for 2 hours, or deep-freeze at -45℃ for 1 hour, with a core temperature of -38℃.

[0033] In some specific exemplary embodiments, the gradient vacuum freeze-drying process in S3 mentioned in this invention can be, for example: First, pre-freeze at -52℃ and 15Pa vacuum for 2.5 hours; then freeze-dry according to a gradient temperature increase program of "-40℃ / 3h to -20℃ / 4h to 0℃ / 2h to 25℃ / 1h" until the moisture content of the material is 2.8%. Alternatively, pre-freeze at -50℃ for 2 hours, then freeze-dry using the program "-40℃ / 3 hours to -20℃ / 4 hours to 0℃ / 2 hours to 25℃ / 1 hour" until the moisture content is 2.5%. Alternatively, pre-freeze at -55℃ for 3 hours, then freeze-dry using the program "-40℃ / 3 hours to -20℃ / 4 hours to 0℃ / 2 hours to 25℃ / 1 hour" until the moisture content is 3.0%.

[0034] In some embodiments, the fermentation mentioned in this invention preferably employs a compound fermentation process, wherein the fermentation strain consists of *Lactobacillus helveticus* LHB02, *Lactobacillus plantarum* P-8, and *Kluyveromyces martensii*, with a preferred ratio of viable cells of the three strains being (9~11): (2~4): (0.8~1.2). For example, it can be 10:3:1, an equal point value, or any range of values.

[0035] Single-bacterial fermentation or mixed fermentation of lactic acid bacteria and yeast can easily lead to excessively high lactic acid content and a sour taste. The compound fermentation process of this invention uses a compound microbial agent composed of Lactobacillus helveticus LHB02, Lactobacillus plantarum P-8, and Kluyveromyces martensii for fermentation. Lactobacillus plantarum P-8 can synthesize esters such as ethyl acetate and ethyl lactate, while Kluyveromyces martensii produces trace amounts of alcohols and fruity aroma substances, which complement the natural milky aroma brought by lactoferrin and immunoglobulins in mare's milk. During the fermentation process, the proportion of live bacteria in the compound microbial agent is controlled, and the compound microbial strains hydrolyze some of the large molecular proteins in mare's milk into small molecular peptides and lactose into glucose. On the one hand, this reduces ice crystal damage during subsequent gradient freezing (small molecular substances can reduce the space for ice crystal growth), and on the other hand, it improves the solubility and tablet adhesion of the freeze-dried powder.

[0036] In some specific embodiments, the total inoculum size of the compound fermentation strains mentioned in this invention is 1.4 × 10⁻⁶.7 ~2.0×10 7 The optimal fermentation temperature is 37-39℃, the optimal fermentation time is 18-22h, and the optimal final pH value is 4.2-4.5.

[0037] In compound fermentation, a low inoculum size results in slow fermentation initiation, hindering the rapid dominance of beneficial bacteria and increasing the risk of contamination by other microorganisms; it also prolongs the fermentation cycle, leading to insufficient product formation (flavor compounds, nutrients) and unstable product quality. Conversely, a high inoculum size intensifies nutrient competition among beneficial bacteria, inhibiting their growth and metabolism, reducing their survival rate; it also causes metabolic imbalances (such as excessive acidity), affecting product taste and increasing production costs. Therefore, considering the overall balance, the optimal total inoculum size for compound fermentation is 1.4 × 10⁻⁶. 7 ~2.0×10 7 CFU / g.

[0038] In some specific exemplary embodiments, the compound fermentation process mentioned in this invention can be as follows: The compound starter culture consisted of *Lactobacillus helveticus* LH B02, *Lactobacillus plantarum* P-8, and *Kluyveromyces martensii* in a live cell ratio of 10:3:1, with a total inoculum size of 1.7 × 10⁻⁶. 7 CFU / g mare's milk was fermented at 38℃ and 35r / min for 20h, and fermentation was terminated when the pH of the fermentation broth reached 4.3. Alternatively, a compound starter culture can be used, consisting of *Lactobacillus helveticus* LH B02, *Lactobacillus plantarum* P-8, and *Kluyveromyces martensii* in a live cell ratio of 10:3:1, with a total inoculum size of 1.4 × 10⁻⁶ cells / year. 7 CFU / g mare's milk was fermented at 37℃ and 30r / min for 18h, and fermentation was terminated when the pH reached 4.2. Alternatively, a compound starter culture can be used, consisting of *Lactobacillus helveticus* LH B02, *Lactobacillus plantarum* P-8, and *Kluyveromyces martensii* in a live cell ratio of 10:3:1, with a total inoculum size of 2.0 × 10⁻⁶ cells / year. 7 CFU / g mare's milk was fermented at 39℃ and 40r / min for 22h, and fermentation was terminated when the pH reached 4.5.

[0039] In some specific embodiments, the aseptic mare milk mentioned in this invention also contains fructooligosaccharides. Fructooligosaccharides can be added after inoculation with fermentation agents. The amount of fructooligosaccharides added is preferably 0.3 to 0.5 wt%, for example, 0.3 wt%, 0.4 wt%, or 0.5 wt%.

[0040] The addition of fructooligosaccharides can regulate acidity in the later stages of fermentation, maintain a suitable pH in the fermentation system (avoiding excessively high or low acidity), reduce microbial contamination and protein damage, and effectively control the fermentation endpoint to ensure consistent product quality.

[0041] In some specific exemplary embodiments, in the actual application of fresh mare's milk collection and production, fresh mare's milk is not freeze-dried immediately after collection. For fresh mare's milk that cannot be freeze-dried into sour mare's milk freeze-dried powder in time, it is preferred to store the quick-frozen fermented product obtained after sterilization in step S1, fermentation in step S2, and quick-freezing in step S3 at low temperature. The preferred storage temperature is -18~-20℃, the relative humidity is ≤60%, and the preferred storage time is ≤15 days.

[0042] Maintaining relative humidity in the storage environment during the low-temperature storage of quick-frozen fermented materials can help maintain the moisture balance of the quick-frozen fermented materials, avoiding excessive moisture or dryness, which can lead to metabolic obstruction and the growth of harmful bacteria. At the same time, a relative humidity of ≤60% for quick-frozen fermented materials is also suitable for subsequent fermentation processing.

[0043] Gradient quick-freezing + low-temperature storage to prevent stratification: In some specific exemplary embodiments, during low-temperature storage, it is preferable to stir at a low speed of 5r / min for 5min every 6 hours to prevent fat stratification.

[0044] In some specific exemplary embodiments, the pulsed intense light-heat synergistic sterilization parameters mentioned in this invention are: Wavelength 280nm, energy density 40mJ / cm 2 Irradiation time is 10 seconds, followed by 15 seconds of gentle heat sterilization at 70℃.

[0045] In some specific exemplary embodiments, the gradient quick-freezing mentioned in this invention is: quick-freezing at -35℃ for 2 hours, deep quick-freezing at -45℃ for 1 hour, and the core temperature of the fermented mare's milk is -38℃.

[0046] In a specific embodiment, the present invention also specifically protects a method for preparing lyophilized mare's milk lyophilized powder.

[0047] The method for preparing lyophilized mare's milk provided by this invention produces lyophilized mare's milk with extremely high retention rates of active ingredients, especially immunoglobulin retention rate ≥85% and lactoferrin retention rate ≥85%. For example, the immunoglobulin retention rate can reach 85-90% and the lactoferrin retention rate can reach 85-90%.

[0048] In specific embodiments, the freeze-dried mare's milk powder provided by the present invention can also be used as a raw material in the preparation of food and health products.

[0049] In a specific embodiment, the present invention also provides a fermented mare's milk tablet, which uses the freeze-dried fermented mare's milk powder provided by the present invention as the main ingredient, and comprises the following raw materials by weight: 70-80 parts of freeze-dried mare's milk powder, 5-8 parts of fructooligosaccharides, 3-5 parts of galactooligosaccharides, 8-12 parts of maltodextrin, and 0.5-1 part of magnesium stearate.

[0050] In some specific embodiments, the synergistic dosage control of the two prebiotic systems composed of fructooligosaccharides and galactooligosaccharides is also crucial. The preferred mass ratio of fructooligosaccharides to galactooligosaccharides is (1.6~2):1, which is more conducive to gently masking the sharpness of lactic acid and prolonging the aftertaste of frankincense.

[0051] The maltodextrin mentioned in this invention is preferably a low DE value maltodextrin with a DE value (glucose equivalent) of 10-15, which can better lock in free lactic acid and volatile frankincense substances and delay the release of sour taste.

[0052] The formula of this invention's fermented mare's milk tablets utilizes a dual synergistic effect of fructooligosaccharides and galactooligosaccharides, which not only regulate the intestines but also mask the sour taste. Simultaneously, they interact with the active ingredients in the freeze-dried powder to enhance flavor. The molecular encapsulation technology of maltodextrin encapsulates the sour substances, delaying their release. The lubricating effect of magnesium stearate not only improves tablet compression but also regulates the smoothness of the texture. Furthermore, the flavor complementarity between the components avoids the cloying feeling of added sucrose. This invention's triple flavor control system for fermented mare's milk tablets neither affects the flavor nor compromises the tablet's shape, avoiding the off-flavors of traditional anti-caking agents.

[0053] In some specific exemplary embodiments, the fermented mare's milk tablets mentioned in this invention, by weight, may contain the following raw materials: 75 parts of freeze-dried mare's milk powder, 6 parts of fructooligosaccharides, 3 parts of galactooligosaccharides, 10 parts of maltodextrin, and 0.8 parts of magnesium stearate; Alternatively, 70 parts of freeze-dried mare's milk powder, 5 parts of fructooligosaccharides, 3 parts of galactooligosaccharides, 12 parts of maltodextrin, and 0.5 parts of magnesium stearate; Alternatively, 80 parts of freeze-dried mare's milk powder, 8 parts of fructooligosaccharides, 5 parts of galactooligosaccharides, 8 parts of maltodextrin, and 1.0 part of magnesium stearate.

[0054] In a specific embodiment, the present invention also provides a method for preparing fermented mare's milk tablets, comprising the following steps: After mixing the components, the mixture is sieved through an 80-120 mesh screen and then compressed into tablets in a tablet press at a pressure of 15-20 MPa and a speed of 20-30 r / min to obtain fermented mare's milk tablets.

[0055] In some specific exemplary embodiments, the tablet press pressure can be a point value such as 15MPa, 16MPa, 17MPa, 18MPa, 19MPa, 20MPa or any range thereof; the rotation speed can be a point value such as 20r / min, 25r / min, 30r / min or any range thereof.

[0056] In some more specific embodiments, the preparation method of the fermented mare's milk tablets of the present invention may further include the following steps: The fermented mare's milk tablets are aseptically packaged to obtain the finished product. For example, in a Class 100 cleanroom environment, vacuum packaging with an aluminum-plastic composite film is used to obtain the finished product.

[0057] In some specific exemplary embodiments, the fermented mare's milk tablets mentioned in this invention, by weight, comprise the following ingredients: 80 parts of freeze-dried mare's milk powder, 8 parts of fructooligosaccharides, 5 parts of galactooligosaccharides, 8 parts of maltodextrin, and 1.0 part of magnesium stearate.

[0058] The optimal tableting process for fermented mare's milk tablets can be specifically optimized as follows: After mixing the components, the mixture is sieved through a 100-mesh sieve and then compressed into tablets in a tablet press at a pressure of 20 MPa and a speed of 30 r / min to obtain fermented mare's milk tablets.

[0059] Example 1 A method for preparing lyophilized mare's milk powder includes the following steps: S1. Raw Material Pretreatment: Fresh mare's milk is selected and purified through a 300-mesh filter to remove impurities; then degassed at 45℃ and 0.08MPa for 15 minutes to remove dissolved oxygen; pulsed intense light sterilization is used with a wavelength of 250nm and an energy density of 35mJ / cm³. 2 The irradiation time was 9 seconds, followed by mild heat sterilization at 68°C for 18 seconds to obtain sterile mare milk. S2. Compound Fermentation: A compound fermentation agent was inoculated into aseptic mare's milk, wherein the live count ratio of *Lactobacillus helveticus* LH B02, *Lactobacillus plantarum* P-8, and *Kluyveromyces martensii* was 10:3:1, and the total inoculation amount was 1.7 × 10⁻⁶. 7 CFU / g mare's milk; simultaneously add 0.4% fructooligosaccharides by weight of mare's milk; ferment at 38℃ and 35r / min for 20h, and terminate fermentation when the pH of the fermentation broth reaches 4.3 to obtain fermented mare's milk broth; S3. Gradient quick-freezing: Transfer the fermented mare's milk broth into a quick-freezing tunnel, first quick-freeze at -32℃ for 2.5h, then transfer it to -42℃ for 1.2h for deep quick-freezing, until the core temperature of the material reaches -36℃, to obtain quick-frozen fermented product; Low-temperature storage: The quick-frozen fermented material is temporarily stored in a low-temperature warehouse at -19℃ and 55% relative humidity for 10 days. During this period, it is stirred at a low speed of 5r / min for 5 minutes every 6 hours to prevent fat separation.

[0060] S4. Gradient temperature rise vacuum freeze drying: Place the quick-frozen fermented material into a freeze dryer and pre-freeze it at -52℃ and 15Pa vacuum for 2.5h; then freeze dry it according to the gradient temperature rise program of "-40℃ / 3h to -20℃ / 4h to 0℃ / 2h to 25℃ / 1h" until the moisture content of the material is 2.8%, and obtain the freeze-dried mare's milk powder.

[0061] Example 2 A method for preparing fermented mare's milk tablets includes the following steps: Weigh out 75 parts by weight of the freeze-dried mare's milk powder, 6 parts by weight of fructooligosaccharides, 3 parts by weight of galactooligosaccharides, 10 parts by weight of maltodextrin, and 0.8 parts by weight of magnesium stearate from Example 1. Mix them in a three-dimensional mixer at 25 r / min for 30 min. After mixing evenly, sieve through a 100-mesh sieve. Compress the mixture in a tablet press at 18 MPa pressure and 25 r / min to obtain mare's milk tablets with a diameter of 12 mm and a thickness of 3 mm. The fermented mare's milk tablets are vacuum-packed in a Class 100 cleanroom environment using an aluminum-plastic composite film (vacuum degree ≤ -0.08MPa), with 10 tablets per bag, to obtain the finished product.

[0062] Example 3 A method for preparing lyophilized mare's milk powder includes the following steps: S1. Raw Material Pretreatment: Fresh mare's milk is selected and purified through a 300-mesh filter to remove impurities; then degassed at 45℃ and 0.08MPa for 15 minutes to remove dissolved oxygen; pulsed intense light sterilization is used with a wavelength of 230nm and an energy density of 32mJ / cm³. 2 Irradiation time is 8 seconds, followed by mild heat sterilization at 65℃ for 20 seconds to obtain sterile mare milk; S2. Compound Fermentation: A compound fermentation agent was inoculated into aseptic mare's milk, wherein the live count ratio of *Lactobacillus helveticus* LH B02, *Lactobacillus plantarum* P-8, and *Kluyveromyces martensii* was 10:3:1, and the total inoculation amount was 1.4 × 10⁻⁶. 7 CFU / g mare's milk; simultaneously add 0.3% fructooligosaccharides by weight of mare's milk; ferment at 37℃ and 30r / min for 18h, and terminate fermentation when the pH of the fermentation broth reaches 4.2 to obtain fermented mare's milk broth; S3. Gradient quick-freezing: Transfer the fermented mare's milk broth into a quick-freezing tunnel, first quick-freeze at -30℃ for 3 hours, then transfer it to -40℃ for 1.5 hours, until the core temperature of the material reaches -35℃, to obtain quick-frozen fermented product. Low-temperature storage: The quick-frozen fermented material is temporarily stored in a low-temperature warehouse at -18℃ and 60% relative humidity for 12 days. During this period, it is stirred at a low speed of 5r / min for 5 minutes every 8 hours to prevent fat separation.

[0063] S4. Gradient temperature rise vacuum freeze drying: Place the quick-frozen fermented material into a freeze dryer and pre-freeze it for 2 hours at -50℃ and 15Pa vacuum. Then freeze dry it according to the gradient temperature rise program of "-40℃ / 3h to -20℃ / 4h to 0℃ / 2h to 25℃ / 1h" until the moisture content of the material is 2.5%, and obtain the freeze-dried mare's milk powder.

[0064] Example 4 A method for preparing fermented mare's milk tablets includes the following steps: Weigh out 70 parts by weight of the freeze-dried mare's milk powder, 5 parts by weight of fructooligosaccharides, 3 parts by weight of galactooligosaccharides, 12 parts by weight of maltodextrin, and 0.5 parts by weight of magnesium stearate. Mix them in a three-dimensional mixer at 25 r / min for 30 min. After mixing evenly, sieve through a 100-mesh sieve. Compress the mixture in a tablet press at 15 MPa pressure and 20 r / min to obtain mare's milk tablets with a diameter of 12 mm and a thickness of 3 mm. The fermented mare's milk tablets are vacuum-packed in a Class 100 cleanroom environment using an aluminum-plastic composite film (vacuum degree ≤ -0.08MPa), with 10 tablets per bag, to obtain the finished product.

[0065] Example 5 A method for preparing lyophilized mare's milk powder includes the following steps: S1. Raw Material Pretreatment: Fresh mare's milk is selected and purified through a 300-mesh filter to remove impurities; then degassed at 45℃ and 0.08MPa for 15 minutes to remove dissolved oxygen; pulsed intense light sterilization is used with a wavelength of 280nm and an energy density of 40mJ / cm³. 2 The irradiation time is 10 seconds, followed by mild heat sterilization at 70℃ for 15 seconds to obtain sterile mare milk. S2. Compound Fermentation: A compound fermentation agent was inoculated into aseptic mare's milk, wherein the live count ratio of *Lactobacillus helveticus* LH B02, *Lactobacillus plantarum* P-8, and *Kluyveromyces martensii* was 10:3:1, and the total inoculation amount was 2.0 × 10⁻⁶. 7 CFU / g mare's milk; simultaneously add 0.5% of mare's milk by weight of fructooligosaccharides; ferment at 39℃ and 40r / min for 22h, and terminate fermentation when the pH of the fermentation broth reaches 4.5 to obtain fermented mare's milk; S3. Gradient quick-freezing: Transfer the fermented mare's milk broth into a quick-freezing tunnel, first quick-freeze at -35℃ for 2 hours, then transfer it to -45℃ for 1 hour, until the core temperature of the material reaches -38℃, to obtain quick-frozen fermented product. Low-temperature storage: The quick-frozen fermented material is temporarily stored in a low-temperature warehouse at -20℃ and 45% relative humidity for 8 days. During this period, it is stirred at a low speed of 5r / min for 5 minutes every 4 hours to prevent fat separation.

[0066] S4. Gradient temperature rise vacuum freeze drying: Place the quick-frozen fermented material into a freeze dryer and pre-freeze it for 3 hours at -55℃ and a vacuum of 15Pa. Then freeze dry it according to the gradient temperature rise program of "-40℃ / 3h→-20℃ / 4h→0℃ / 2h→25℃ / 1h" until the moisture content of the material is 3.0%, and obtain the freeze-dried mare's milk powder.

[0067] Example 6 A method for preparing fermented mare's milk tablets includes the following steps: Weigh out 80 parts by weight of the freeze-dried mare's milk powder, 8 parts by weight of fructooligosaccharides, 8 parts by weight of galactooligosaccharides, 8 parts by weight of maltodextrin, and 1.0 part by weight of magnesium stearate from Example 5. Mix them in a three-dimensional mixer at 25 r / min for 30 min. After mixing evenly, sieve through a 100-mesh sieve. Compress the mixture in a tablet press at 20 MPa pressure and 30 r / min to obtain mare's milk tablets with a diameter of 12 mm and a thickness of 3 mm. The fermented mare's milk tablets are vacuum-packed in a Class 100 cleanroom environment using an aluminum-plastic composite film (vacuum degree ≤ -0.08MPa), with 10 tablets per bag, to obtain the finished product.

[0068] Example 7 A method for preparing lyophilized mare's milk powder is basically the same as that in Example 5, except that: In step S2, the compound fermentation agent is replaced with "Lactobacillus helveticus LH B02: Kluyveromyces martensii = 10:4".

[0069] Sour mare's milk tablets were prepared according to the method in Example 6.

[0070] Example 8 A method for preparing lyophilized mare's milk powder is basically the same as that in Example 5, except that: In step S2, the compound fermentation agent is replaced with "Lactobacillus helveticus LH B02:Lactobacillus plantarum P-8:Kluyveromyces martensii = 3:3:10".

[0071] Sour mare's milk tablets were prepared according to the method in Example 6.

[0072] Comparative Example 1 A method for preparing lyophilized mare's milk powder is basically the same as that in Example 1, except that: Step S3 is changed to: using the traditional single-temperature quick-freezing process, the fermented mare's milk liquid is directly quick-frozen at -40℃ for 4 hours, and the other process parameters are the same as in Example 1.

[0073] Comparative Example 2 A method for preparing lyophilized mare's milk powder is basically the same as that in Example 1, except that: Step S1 is changed to: using the traditional high-temperature sterilization process, sterilizing the mare's milk at 85°C for 15 minutes, with the remaining process parameters the same as in Example 1.

[0074] Comparative Example 3 A method for preparing lyophilized mare's milk powder is basically the same as that in Example 1, except that: In step S2, fermentation was performed using a single Lactobacillus helveticus strain at an inoculum size of 1.7 × 10⁻⁶. 7 CFU / g mare's milk, without added fructooligosaccharides, with other process parameters the same as in Example 1.

[0075] Comparative Example 4 A method for preparing lyophilized mare's milk powder is basically the same as that in Example 1, except that: Step S4 is changed to: using conventional freeze-drying process, freeze-drying in one step at -40℃ and 100Pa vacuum, with the remaining process parameters the same as in Example 1.

[0076] Comparative Example 5 A method for preparing fermented mare's milk tablets is basically the same as that in Example 2, except that the raw materials, by weight, are as follows: The formula consists of 80% freeze-dried mare's milk powder, 15% whole milk powder, 3% glucose powder, and 2% anti-caking agent.

[0077] Result detection (1) Retention rate test of active substances The levels of immunoglobulins (IgG) and lactoferrin were determined using the ELISA method.

[0078] The specific testing method is as follows: Determination of Retention Rate of Active Substances 1. Immunoglobulin retention rate (IgG): Enzyme-linked immunosorbent assay (ELISA, double antibody sandwich method), according to SN / T3132-2012 and NY / T 2782-2015.

[0079] 2. Lactoferrin retention rate (LF): Enzyme-linked immunosorbent assay (ELISA), according to GB 5009.299-2024 and T / CIFST 006-2021.

[0080] The test results are shown in Table 1.

[0081] Table 1. Group Immunoglobulin retention rate (%) Lactoferrin retention rate (%) Example 1 86.5 87.2 Example 3 85.8 86.9 Example 5 87.1 88.0 Example 7 82.3 83.1 Example 8 80.5 81.2 Comparative Example 1 70.2 69.8 Comparative Example 2 58.3 56.7 Comparative Example 3 75.6 74.9 Comparative Example 4 72.4 71.5 As can be seen from the results in Table 1, the preparation method of the lyophilized mare's milk powder provided by the present invention can significantly improve the retention rate of active ingredients, reaching more than 80%.

[0082] (2) Microbial index detection The specific test results are shown in Table 2.

[0083] Table 2. Group coliform bacteria Pathogenic bacteria Live lactic acid bacteria count (CFU / g) Example 1 Not detected Not detected <![CDATA[8.5×10 7 ]]> Example 3 Not detected Not detected <![CDATA[7.8×10 7 ]]> Example 5 Not detected Not detected <![CDATA[9.2×10 7 ]]> Example 7 Not detected Not detected <![CDATA[7.1×10 7 ]]> Example 8 Not detected Not detected <![CDATA[6.8×10 7 ]]> Comparative Example 1 Not detected Not detected <![CDATA[6.5×10 7 ]]> Comparative Example 2 Not detected Not detected <![CDATA[5.3×10 7 ]]> Comparative Example 3 Not detected Not detected <![CDATA[6.2×10 7 ]]> Comparative Example 4 Not detected Not detected <![CDATA[6.9×10 7 ]]> (3) Taste evaluation Thirty professional judges conducted a sensory evaluation, with a maximum score of 100 points. The results are shown in Table 3 below.

[0084] Table 3. Evaluation indicators Weight (%) Example 2 Example 4 Example 6 Example 7 Example 8 Comparative Example 3 Comparative Example 5 Comparative Example 1 Color 10 9.2 9.0 9.3 9.0 9.1 8.5 8.8 8.3 aroma 20 18.5 18.2 18.8 17.0 16.8 16.5 17.2 15.5 taste 30 28.6 28.1 29.2 26.5 26.0 24.3 25.8 23.0 taste 25 23.8 23.5 24.2 20.5 20.5 20.1 21.5 19.0 Organizational status 15 14.2 14.0 14.3 13.9 13.9 13.8 14.0 13.5 Total Score 100 94.3 92.8 95.8 86.3 86.3 83.2 87.3 79.3 (4) Performance test of fermented mare's milk tablets Among them, 1. Formation rate: counting method, referring to the general testing method for food tablets (internal control standard ≥95% qualified).

[0085] 2. Hardness: Tablet hardness tester method, referring to Chinese Pharmacopoeia 2025 Edition 0101 and USP. <1216> .

[0086] 3. Friability: Tablet friability tester method, referring to Chinese Pharmacopoeia 2025 Edition 0923 and USP <1216> .

[0087] 4. Tablet weight variation: Analytical balance weighing method, according to Chinese Pharmacopoeia 2025 Edition 0101 and JJF 1070. 5. Microbial detection: Plate count method / pour culture method / selective culture medium method, according to GB 4789 series.

[0088] 6. Taste evaluation: Sensory evaluation method, referring to GB / T 29605 and ISO 4121.

[0089] The specific test results are shown in Table 4.

[0090] Table 4. Group Molding rate (%) Hardness (kgf) Friability(%) Tablet weight difference (%) Example 2 98.5 4.2 0.6 2.3 Example 4 98.2 3.8 0.7 2.5 Example 6 98.2 4.5 0.5 2.1 Example 7 97.5 4.0 0.6 2.4 Example 8 97.0 3.9 0.7 2.6 Comparative Example 1 95.1 3.5 0.9 3.0 Comparative Example 3 96.3 3.6 0.8 2.8 Comparative Example 4 94.5 3.3 1.0 3.2 Comparative Example 5 92.3 3.2 1.2 3.8 Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing freeze-dried mare's milk powder, characterized in that, Includes the following steps: S1. Fresh mare's milk is sterilized by pulsed intense light and heat combined sterilization. S2. Fermenting sterile mare's milk to obtain fermented mare's milk broth; S3. Place the fermented mare's milk liquid at -30~-35℃ for 2~3 hours, then transfer it to -40~-45℃ for quick freezing until the center temperature of the fermented mare's milk liquid is ≤-35℃, to obtain the quick-frozen fermented product; S4. The quick-frozen fermented material is first pre-frozen at -50~-55℃ and vacuum degree 10~20Pa for 2~3h, and then freeze-dried at a gradient temperature until the moisture content of the material is ≤3.0wt% to obtain fermented mare's milk products. The parameters for the pulsed intense light-heat synergistic sterilization treatment described in S1 are: pulsed intense light wavelength of 200~280nm and energy density of 30~40mJ / cm². 2 ; The heat sterilization temperature is 65~70℃; The temperature rise program for gradient freeze drying described in S4 is as follows: first, maintain the temperature at -42℃ to -38℃ for 2.5 to 3.5 hours, then raise the temperature to -22℃ to -18℃ and maintain it for 3.5 to 4.5 hours, then raise the temperature to -5℃ to 0℃ and maintain it for 2 to 2.5 hours, and finally raise the temperature to 20℃ to 27℃ and maintain it for 1 to 1.5 hours.

2. The method for preparing the freeze-dried mare's milk powder according to claim 1, characterized in that, The fermentation is a compound fermentation, and the fermentation strain consists of Lactobacillus helveticus LHB02, Lactobacillus plantarum P-8, and Kluyveromyces martensii, with the preferred ratio of viable cells of the three being (9-11):(2-4):(0.8-1.2).

3. The method for preparing the freeze-dried mare's milk powder according to claim 2, characterized in that, The total inoculum size of the compound fermentation strain was 1.4 × 10⁻⁶. 7 ~2.0×10 7 The optimal fermentation conditions are: CFU / g, fermentation temperature 37~39℃, fermentation time 18~22h, and preferably, fermentation endpoint pH value 4.2~4.

5.

4. The method for preparing the freeze-dried mare's milk powder according to any one of claims 1 to 3, characterized in that, The sterile mare's milk described in S2 also contains fructooligosaccharides, preferably 0.3~0.5wt%.

5. The method for preparing the freeze-dried mare's milk powder according to any one of claims 1 to 3, characterized in that, The quick-frozen fermentation product described in S3 is stored at low temperature before proceeding to step S4, with a storage temperature of -18 to -20°C and a relative humidity of ≤60%, preferably for a storage time of ≤15 days.

6. A freeze-dried mare's milk powder prepared by the method of any one of claims 1 to 5.

7. The freeze-dried mare's milk powder according to claim 6, characterized in that, The freeze-dried mare's milk powder has an immunoglobulin retention rate of ≥85% and a lactoferrin retention rate of ≥85%.

8. The application of the freeze-dried mare's milk powder according to claim 6 or 7 in the preparation of food and health products.

9. A type of fermented mare's milk tablet, characterized in that, Based on parts by weight, it includes the following components: 70-80 parts of freeze-dried mare's milk powder, 5-8 parts of fructooligosaccharides, 3-5 parts of galactooligosaccharides, 8-12 parts of maltodextrin, and 0.5-1 part of magnesium stearate. Wherein, the lyophilized mare's milk powder is the lyophilized mare's milk powder according to claim 6 or 7; The preferred mass ratio of fructooligosaccharides to galactooligosaccharides is (1.6~2):

1.

10. A method for preparing the fermented mare's milk tablets according to claim 9, characterized in that, Includes the following steps: After mixing the components, the mixture is sieved through an 80-120 mesh screen and then compressed into tablets in a tablet press at a pressure of 15-20 MPa and a speed of 20-30 r / min to obtain fermented mare's milk tablets.