Oligosaccharide goat milk powder capable of improving intestinal function and preparation method of oligosaccharide goat milk powder
By specially treating modified fructooligosaccharides, galactose, and isomaltoose, the stability and targeting issues of oligosaccharide prebiotics during processing and digestion are solved, achieving a highly efficient effect on improving intestinal function and enhancing the survival rate of probiotics and their ability to regulate intestinal health.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- XIAN XIYANGYANG BIOTECHNOLOGY CO LTD
- Filing Date
- 2025-12-31
- Publication Date
- 2026-04-17
AI Technical Summary
Existing oligosaccharide prebiotics have poor stability during processing and digestion, are easily degraded and inactivated, are difficult to deliver to the colon, have low utilization rates, and lack effective synergistic and protective mechanisms between probiotics and other nutrients.
Modified fructooligosaccharides were polymerized under fructosyltransferase catalysis and coated with sodium alginate; modified galactooligosaccharides were encapsulated by electrostatic self-assembly of sodium caseinate-chitosan quaternary ammonium salt; and modified isomaltooligosaccharides were cross-linked by hydrothermal esterification mediated by citrate-sodium lactate composite to form a stable molecular structure and protective microenvironment, thereby enhancing thermal stability and intestinal targeting.
It improves the thermal stability and gastric juice tolerance of oligosaccharide components, ensures the efficient utilization and survival rate of live bacteria in the intestine, promotes the proliferation of beneficial bacteria, forms a gel matrix environment conducive to intestinal health, and maintains product stability and long-term regulatory effects.
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Abstract
Description
Technical Field
[0001] This invention relates to the field of dairy processing technology, specifically to an oligosaccharide goat milk powder for improving intestinal function and its preparation method. Background Technology
[0002] Oligosaccharide goat milk powder is a formulated food made primarily from goat milk. After processing into basic milk powder, it is further enhanced with functional oligosaccharides such as fructooligosaccharides and galactooligosaccharides, as well as vitamins, minerals, and other nutrients. It retains the natural advantages of goat milk, such as small fat globules, easy digestibility, high nutrient density, and relatively low allergenicity. Furthermore, by leveraging the prebiotic effect of oligosaccharides, it can selectively proliferate beneficial intestinal bacteria, regulate the intestinal microecological balance, improve digestive function, and indirectly enhance immunity.
[0003] In existing technologies, the common oligosaccharide prebiotics used have poor stability during processing and digestion, are easily degraded and inactivated, and are difficult to target and deliver to the colon, resulting in low prebiotic utilization. At the same time, the prebiotics, probiotics and other nutrients in the product are mostly simply physically mixed, lacking effective synergistic and protective mechanisms.
[0004] Based on this, the present invention provides an oligosaccharide goat milk powder for improving intestinal function and a method for preparing the same. Summary of the Invention
[0005] The purpose of this invention is to provide an oligosaccharide goat milk powder that improves intestinal function and its preparation method. The oligosaccharide goat milk powder prepared by this invention not only has high thermal stability and gastric juice tolerance, but also maintains a high level of viable bacteria inside after long-term storage.
[0006] To achieve the above objectives, the present invention provides the following technical solution: an oligosaccharide goat milk powder for improving intestinal function and its preparation method, comprising the following raw materials in parts by weight: 500-600 parts whole goat milk powder, 80-120 parts demineralized goat whey powder, 30-40 parts lactose, 30-40 parts modified fructooligosaccharides, 20-30 parts goat whey protein concentrate, 10-20 parts modified galactooligosaccharides, 10-20 parts modified isomaltooligosaccharides, 8-12 parts inulin, 3-5 parts resistant dextrin, 1-3 parts compound vitamins, 0.5-1.5 parts compound minerals, 6-10 parts calcium carbonate, 0.2-0.3 parts Bifidobacterium animalis subsp. lactis Bb-12, and 0.8-1.2 parts Lactobacillus plantarum ZJUFT34; The modified fructooligosaccharide was prepared by fructosyltransferase-catalyzed polymerization and sodium alginate coating treatment; The modified galactooligosaccharide was prepared by electrostatic self-assembly embedding of sodium caseinate-chitosan quaternary ammonium salt. The modified isomaltooligosaccharide was prepared by a hydrothermal-esterification crosslinking treatment mediated by a citric acid-sodium lactate composite.
[0007] Preferably, the preparation steps of the modified fructooligosaccharide are as follows: Fructooligosaccharide is dissolved in deionized water to prepare a solution with a mass fraction of 40-50%, the pH is adjusted to 5.5-6.0, fructosyltransferase is added, and a catalytic polymerization reaction is carried out for 3-4 hours under constant temperature water bath and low-speed stirring conditions; after the reaction is completed, the temperature is raised to 85-90℃ to inactivate the enzyme, and then the solution is cooled to 45-50℃, sodium alginate powder is added, and the mixture is stirred at a uniform speed until the sodium alginate is completely dissolved and uniformly coated on the surface of the polymerized fructooligosaccharide molecules; after coating, the mixture is spray-dried, and the dried powder is collected to obtain the modified fructooligosaccharide.
[0008] Preferably, the amount of fructosyltransferase added accounts for 0.8-1.2% of the dry weight of fructooligosaccharides; and the amount of sodium alginate powder added accounts for 0.5-1.0% of the total weight of the product after the catalytic polymerization reaction.
[0009] Preferably, the preparation steps of the modified galactooligosaccharide are as follows: galactooligosaccharide and sodium caseinate are dissolved together in deionized water at 50-55℃ to prepare a mixed solution A, and stirred at 300-400 rpm for 20-30 minutes until completely dissolved; chitosan quaternary ammonium salt is dissolved in an acetic acid solution with a mass fraction of 1.0-1.5% to prepare a solution B; under continuous stirring at 400-500 rpm, solution B is slowly added dropwise to solution A; after the addition is complete, the pH of the mixed system is adjusted to 6.0-6.5 with sodium hydroxide solution, and stirring is continued for 40-60 minutes to form a composite encapsulation layer; the encapsulated product is then subjected to two high-pressure homogenization treatments, cooled and dried, pulverized and sieved to obtain the modified galactooligosaccharide.
[0010] Preferably, the mass ratio of the galactooligosaccharide to sodium caseinate is (4-6):1, the solid content of the mixed solution A is 20-25%, the mass fraction of the solution B is 2.0-3.0%, and the volume ratio of solution A to solution B is (3-4):1.
[0011] Preferably, the preparation steps of the modified isomaltooligosaccharide are as follows: isomaltooligosaccharide and sodium citrate-lactic acid complex are placed in a high-speed mixer and dry-mixed at 800-1000 rpm for 3-5 minutes to achieve initial uniformity. Then, deionized water is slowly sprayed to wet the mixture while stirring at 200-300 rpm. The wetted mixture is transferred to a reaction vessel and subjected to an esterification crosslinking reaction at a reaction temperature of 105-115℃ and a stirring speed of 50-70 rpm for 50-70 minutes. After the reaction is completed, the product is vacuum dried and then pulverized through a 100-mesh sieve to obtain the modified isomaltooligosaccharide.
[0012] Preferably, the mass ratio of the isomaltooligosaccharide to the sodium citrate-lactic acid complex is 1:(0.15-0.25), and the amount of deionized water sprayed accounts for 18-22% of the total mass of the powder.
[0013] Preferably, in the citric acid-sodium lactate complex, the mass ratio of citric acid to sodium lactate is (2.5-3.5):1.
[0014] Preferably, the compound vitamins include vitamin A, vitamin C, vitamin D, and vitamin E in a mass ratio of 1:(1.8-2.2):(0.4-0.6):(1.4-1.6); the compound minerals include ferrous sulfate, zinc sulfate, and sodium selenite in a mass ratio of 1:(0.9-1.1):(0.08-0.12).
[0015] A method for preparing oligosaccharide goat milk powder that improves intestinal function includes the following steps: S1. Take whole goat milk powder, demineralized goat whey powder, lactose, modified fructooligosaccharide, goat whey protein concentrate, modified galactooligosaccharide, modified isomaltooligosaccharide, inulin, resistant dextrin, compound vitamins, compound minerals and calcium carbonate and put them into the mixing tank, add purified water at 50-60℃, and prepare a mixed liquid with a solid content of 45-55%. S2. Stir the mixture at 50-60℃ for 40-60 minutes to fully dissolve and mix it. Then filter it through a double filter. Homogenize the filtered liquid at 18-25MPa pressure. Sterilize the homogenized liquid at 92-96℃ for 4-6 seconds. S3. Concentrate the sterilized liquid to a concentrated milk with a solid content of 48-52%, spray dry the concentrated milk, control the inlet air temperature at 155-175℃, control the exhaust air temperature at 80-90℃, and the negative pressure inside the tower at (-100)-(-150) Pa to obtain sheep milk powder base powder. S4. Transport the goat milk powder base powder to the dry mixing system, take Bifidobacterium animalis subsp. lactis Bb-12 and Bacillus plantarum ZJUFT34, and mix them with the base powder in a mixer at 20-25℃ for 4-6 minutes. Compressed air is introduced during mixing, with a pressure of 0.6-0.8MPa. S5. After the product is mixed evenly, it is measured and packaged after metal detection, and the sealed product is tested to obtain oligosaccharide goat milk powder.
[0016] Compared with the prior art, the beneficial effects of the present invention are: 1. This invention utilizes modified fructooligosaccharides that have undergone fructosyltransferase-catalyzed polymerization and sodium alginate coating treatment. The molecular chains are moderately elongated, forming a stable coating layer. This enhances the thermal stability of the component during the wet processing of goat milk powder and endows it with colon-targeted release characteristics. This allows it to be utilized more efficiently as a prebiotic by beneficial bacteria in the gut, such as Bifidobacterium lactis subsp. 12, specifically promoting the proliferation of core beneficial bacteria like Bifidobacterium, thereby exerting a synergistic effect in improving the gut microbiota structure.
[0017] 2. This invention employs modified galactooligosaccharides treated with electrostatic self-assembly encapsulation of sodium caseinate-chitosan quaternary ammonium salt. This component is stably encapsulated in a complex formed by the electrostatic interaction of proteins and polysaccharides. This structure enhances the resistance of galactooligosaccharides to gastric acid and digestive enzymes, ensuring that it can reach the intestines in large quantities. It can not only be efficiently utilized by probiotics such as Lactobacillus plantarum ZJUFT34, but the protective microenvironment it forms also synergizes with components such as sheep whey protein concentrate to provide additional protection for coexisting probiotics, thereby enhancing the survival rate and intestinal colonization ability of probiotics during processing, storage, and digestive tract transport.
[0018] 3. This invention utilizes modified isomaltooligosaccharide treated with a citric acid-sodium lactate composite-mediated wet heat-esterification crosslinking process. This component forms a partially three-dimensional network structure through ester bonds. This modification gives it excellent water-holding and slow-dissolving properties. It can not only form a gel matrix environment in the intestine that is conducive to the growth of beneficial bacteria, but also slow down the absorption rate of sugars. The suitable water activity and viscosity constructed in the system are positively correlated with the stability of sensitive components such as compound minerals. Through physical encapsulation and synergistic effects, it helps to reduce the ineffective interaction between minerals and other components, thereby maintaining product stability while jointly promoting the long-term regulation of intestinal health and the balance of overall metabolism. Detailed Implementation
[0019] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.
[0020] To enable those skilled in the art to better understand the present application, the technical solutions in the embodiments of the present application are described clearly and completely.
[0021] Example 1: An oligosaccharide goat milk powder for improving intestinal function, comprising the following ingredients by weight: 500 parts whole goat milk powder, 80 parts demineralized goat whey powder, 30 parts lactose, 30 parts modified fructooligosaccharides, 20 parts goat whey protein concentrate, 10 parts modified galactooligosaccharides, 10 parts modified isomaltooligosaccharides, 8 parts inulin, 3 parts resistant dextrin, 1 part compound vitamins, 0.5 parts compound minerals, 6 parts calcium carbonate, 0.2 parts Bifidobacterium animalis subsp. lactis Bb-12, and 0.8 parts Lactobacillus plantarum ZJUFT34; The modified fructooligosaccharide was prepared by polymerization catalyzed by fructosyltransferase and coating with sodium alginate. The modified galactooligosaccharides were prepared by electrostatic self-assembly encapsulation of sodium caseinate-chitosan quaternary ammonium salt. The modified isomaltooligosaccharide was prepared by a hydrothermal-esterification crosslinking treatment mediated by a citric acid-sodium lactate complex.
[0022] The preparation steps of modified fructooligosaccharides are as follows: Fructooligosaccharides are dissolved in deionized water to prepare a 40% (w / w) solution, the pH is adjusted to 5.5, fructosyltransferase is added, and the catalytic polymerization reaction is carried out for 3 hours under constant temperature water bath at 55℃ and stirring speed at 150 rpm. After the reaction is completed, the temperature is raised to 85℃ and maintained for 10 minutes to inactivate the enzyme. Then the solution is cooled to 45℃, sodium alginate powder is added, and the mixture is stirred at 300 rpm until the sodium alginate is completely dissolved and uniformly coated on the surface of the polymerized fructooligosaccharide molecules. After the coating is completed, the mixture is spray-dried, the inlet air temperature is controlled at 160℃ and the outlet air temperature is controlled at 80℃, and the dried powder is collected to obtain modified fructooligosaccharides.
[0023] The amount of fructosyltransferase added was 0.8% of the dry weight of fructooligosaccharides; the amount of sodium alginate powder added was 0.5% of the total weight of the product after the catalytic polymerization reaction.
[0024] The preparation steps of modified galactooligosaccharides are as follows: Galactooligosaccharides and sodium caseinate are dissolved together in deionized water at 50℃ to prepare mixed solution A, and stirred at 300 rpm for 20 min until completely dissolved; chitosan quaternary ammonium salt is dissolved in a 1.0% (w / w) acetic acid solution to prepare solution B; under continuous stirring at 400 rpm, solution B is slowly added dropwise to solution A. After the addition is complete, the pH of the mixture is adjusted to 6.0 with sodium hydroxide solution, and stirring is continued for 40 min to allow sodium caseinate and chitosan quaternary ammonium salt to fully undergo electrostatic self-assembly to form a composite encapsulation layer; the encapsulated product is then subjected to two high-pressure homogenization treatments at 40 MPa, followed by cooling and drying under the following conditions: pre-freezing at -35℃ for 4 h, and then drying under a vacuum of less than 10 Pa. After drying, the product is pulverized and passed through a 100-mesh sieve to obtain modified galactooligosaccharides.
[0025] The mass ratio of galactooligosaccharides to sodium caseinate is 4:1. The solid content of mixed solution A is 20%, and the mass fraction of solution B is 2.0%. The volume ratio of solution A to solution B is 3:1.
[0026] The preparation steps of modified isomaltooligosaccharide are as follows: isomaltooligosaccharide and sodium citrate-lactic acid complex are placed in a high-speed mixer and dry-mixed at 800 rpm for 3 minutes to achieve initial uniformity. Then, deionized water is slowly sprayed to wet the mixture while stirring at 200 rpm. The wetted mixture is transferred to a reaction vessel and subjected to esterification and crosslinking reaction at a reaction temperature of 105℃ and a stirring speed of 50 rpm for 50 minutes. After the reaction is completed, the product is vacuum-dried at 95℃ and a vacuum degree of -0.085 MPa for 2 hours until the moisture content is less than 5%. After drying, the product is pulverized and passed through a 100-mesh sieve to obtain modified isomaltooligosaccharide.
[0027] The mass ratio of isomaltooligosaccharide to sodium citrate-lactic acid complex is 1:0.15, and the amount of deionized water sprayed accounts for 18% of the total powder mass.
[0028] In the citric acid-sodium lactate complex, the mass ratio of citric acid to sodium lactate is 2.5:1.
[0029] The compound vitamins include vitamin A, vitamin C, vitamin D, and vitamin E, with a mass ratio of 1:1.8:0.4:1.4; the compound minerals include ferrous sulfate, zinc sulfate, and sodium selenite, with a mass ratio of 1:0.9:0.08.
[0030] A method for preparing oligosaccharide goat milk powder that improves intestinal function includes the following steps: S1. Take whole goat milk powder, demineralized goat whey powder, lactose, modified fructooligosaccharide, goat whey protein concentrate, modified galactooligosaccharide, modified isomaltooligosaccharide, inulin, resistant dextrin, compound vitamins, compound minerals and calcium carbonate and put them into the mixing tank, add 50℃ pure water, and prepare a mixed liquid with a solid content of 45%. S2. Stir the mixture at 50℃ for 40 minutes to fully dissolve and mix it. Then filter it through a double filter. Homogenize the filtered liquid at 18MPa pressure. Sterilize the homogenized liquid at 92℃ for 4 seconds. S3. Concentrate the sterilized liquid to a concentrated milk with a solid content of 48%, spray dry the concentrated milk, control the inlet air temperature at 155℃, control the outlet air temperature at 80℃, and the negative pressure inside the tower at -100Pa to obtain sheep milk powder base powder. S4. The sheep milk powder base powder is transported to the dry mixing system. Bifidobacterium animalis subsp. lactis Bb-12 and Lactobacillus plantarum ZJUFT34 are taken and mixed with the base powder in a mixer at 20°C for 4 minutes. Compressed air is introduced during mixing at a pressure of 0.6 MPa. S5. After the product is mixed evenly, it is measured and packaged after metal detection, and the sealed product is tested to obtain oligosaccharide goat milk powder.
[0031] Example 2: An oligosaccharide goat milk powder for improving intestinal function, comprising the following ingredients by weight: 550 parts whole goat milk powder, 100 parts demineralized goat whey powder, 35 parts lactose, 35 parts modified fructooligosaccharides, 25 parts goat whey protein concentrate, 15 parts modified galactooligosaccharides, 15 parts modified isomaltooligosaccharides, 10 parts inulin, 4 parts resistant dextrin, 2 parts compound vitamins, 1 part compound minerals, 8 parts calcium carbonate, 0.25 parts Bifidobacterium animalis subsp. lactis Bb-12, and 1 part Lactobacillus plantarum ZJUFT34; The modified fructooligosaccharide was prepared by polymerization catalyzed by fructosyltransferase and coating with sodium alginate. The modified galactooligosaccharides were prepared by electrostatic self-assembly encapsulation of sodium caseinate-chitosan quaternary ammonium salt. The modified isomaltooligosaccharide was prepared by a hydrothermal-esterification crosslinking treatment mediated by a citric acid-sodium lactate complex.
[0032] The preparation steps of modified fructooligosaccharides are as follows: Fructooligosaccharides are dissolved in deionized water to prepare a 45% (w / w) solution, the pH is adjusted to 5.7, fructosyltransferase is added, and the catalytic polymerization reaction is carried out for 3.5 h under constant temperature water bath at 57℃ and stirring at 200 rpm. After the reaction is completed, the temperature is raised to 87℃ and maintained for 12 min to inactivate the enzyme. Then the solution is cooled to 47℃, sodium alginate powder is added, and the mixture is stirred at 350 rpm until the sodium alginate is completely dissolved and uniformly coated on the surface of the polymerized fructooligosaccharide molecules. After the coating is completed, the mixture is spray-dried, with the inlet air temperature controlled at 165℃ and the outlet air temperature at 82℃. The dried powder is collected to obtain modified fructooligosaccharides.
[0033] The amount of fructosyltransferase added accounts for 1.0% of the dry weight of fructooligosaccharides; the amount of sodium alginate powder added accounts for 0.75% of the total weight of the product after the catalytic polymerization reaction.
[0034] The preparation steps of modified galactooligosaccharides are as follows: Galactooligosaccharides and sodium caseinate are dissolved together in deionized water at 52℃ to prepare mixed solution A, and stirred at 350 rpm for 25 min until completely dissolved; chitosan quaternary ammonium salt is dissolved in a 1.25% (w / w) acetic acid solution to prepare solution B; under continuous stirring at 450 rpm, solution B is slowly added dropwise to solution A. After the addition is complete, the pH of the mixture is adjusted to 6.2 with sodium hydroxide solution, and stirring is continued for 50 min to allow sodium caseinate and chitosan quaternary ammonium salt to fully undergo electrostatic self-assembly to form a composite encapsulation layer; the encapsulated product is then subjected to two high-pressure homogenization treatments at 45 MPa, followed by cooling and drying under the following conditions: pre-freezing at -37℃ for 5 h, and then drying under a vacuum of less than 10 Pa. After drying, the product is pulverized and passed through a 100-mesh sieve to obtain modified galactooligosaccharides.
[0035] The mass ratio of galactooligosaccharides to sodium caseinate is 5:1. The solid content of mixed solution A is 22.5%, and the mass fraction of solution B is 2.5%. The volume ratio of solution A to solution B is 3.5:1.
[0036] The preparation steps of modified isomaltooligosaccharide are as follows: isomaltooligosaccharide and sodium citrate-lactic acid complex are placed in a high-speed mixer and dry-mixed at 900 rpm for 4 min to achieve initial uniformity. Then, deionized water is slowly sprayed to wet the mixture while stirring at 250 rpm. The wetted mixture is transferred to a reaction vessel and subjected to esterification and crosslinking reaction at a reaction temperature of 110℃ and a stirring speed of 60 rpm for 60 min. After the reaction is completed, the product is vacuum-dried at 100℃ and a vacuum degree of -0.092 MPa for 2.5 h until the moisture content is less than 5%. After drying, the product is pulverized and passed through a 100-mesh sieve to obtain modified isomaltooligosaccharide.
[0037] The mass ratio of isomaltooligosaccharide to sodium citrate-lactic acid complex is 1:0.2, and the amount of deionized water sprayed accounts for 20% of the total powder mass.
[0038] In the citric acid-sodium lactate complex, the mass ratio of citric acid to sodium lactate is 3:1.
[0039] The compound vitamins include vitamin A, vitamin C, vitamin D, and vitamin E, with a mass ratio of 1:2:0.5:1.5; the compound minerals include ferrous sulfate, zinc sulfate, and sodium selenite, with a mass ratio of 1:1:0.1.
[0040] A method for preparing oligosaccharide goat milk powder that improves intestinal function includes the following steps: S1. Take whole goat milk powder, demineralized goat whey powder, lactose, modified fructooligosaccharide, goat whey protein concentrate, modified galactooligosaccharide, modified isomaltooligosaccharide, inulin, resistant dextrin, compound vitamins, compound minerals and calcium carbonate and put them into the mixing tank, add 55℃ pure water, and prepare a mixed liquid with a solid content of 50%. S2. Stir the mixture at 55℃ for 50 minutes to fully dissolve and mix it. Then filter it through a double filter. Homogenize the filtered liquid at 21MPa pressure. Sterilize the homogenized liquid at 94℃ for 5 seconds. S3. Concentrate the sterilized liquid to a concentrated milk with a solid content of 50%, spray dry the concentrated milk, control the inlet air temperature at 165℃, control the outlet air temperature at 85℃, and the negative pressure inside the tower at -125Pa to obtain sheep milk powder base powder. S4. The sheep milk powder base powder is transported to the dry mixing system. Bifidobacterium animalis subsp. lactis Bb-12 and Lactobacillus plantarum ZJUFT34 are taken and mixed with the base powder in a mixer at 22°C for 5 minutes. Compressed air is introduced during mixing at a pressure of 0.7 MPa. S5. After the product is mixed evenly, it is measured and packaged after metal detection, and the sealed product is tested to obtain oligosaccharide goat milk powder.
[0041] Example 3: An oligosaccharide goat milk powder for improving intestinal function, comprising the following ingredients by weight: 600 parts whole goat milk powder, 120 parts demineralized goat whey powder, 40 parts lactose, 40 parts modified fructooligosaccharides, 30 parts goat whey protein concentrate, 20 parts modified galactooligosaccharides, 20 parts modified isomaltooligosaccharides, 12 parts inulin, 5 parts resistant dextrin, 3 parts compound vitamins, 1.5 parts compound minerals, 10 parts calcium carbonate, 0.3 parts Bifidobacterium animalis subsp. lactis Bb-12, and 1.2 parts Lactobacillus plantarum ZJUFT34; The modified fructooligosaccharide was prepared by polymerization catalyzed by fructosyltransferase and coating with sodium alginate. The modified galactooligosaccharides were prepared by electrostatic self-assembly encapsulation of sodium caseinate-chitosan quaternary ammonium salt. The modified isomaltooligosaccharide was prepared by a hydrothermal-esterification crosslinking treatment mediated by a citric acid-sodium lactate complex.
[0042] The preparation steps of modified fructooligosaccharides are as follows: Fructooligosaccharides are dissolved in deionized water to prepare a 50% (w / w) solution, the pH is adjusted to 6.0, fructosyltransferase is added, and the catalytic polymerization reaction is carried out for 4 hours under constant temperature water bath at 60℃ and stirring speed at 250 rpm. After the reaction is completed, the temperature is raised to 90℃ and maintained for 15 minutes to inactivate the enzyme. Then the solution is cooled to 50℃, sodium alginate powder is added, and the mixture is stirred at 400 rpm until the sodium alginate is completely dissolved and uniformly coated on the surface of the polymerized fructooligosaccharide molecules. After the coating is completed, the mixture is spray-dried, with the inlet air temperature controlled at 170℃ and the outlet air temperature at 85℃. The dried powder is collected to obtain modified fructooligosaccharides.
[0043] The amount of fructosyltransferase added was 1.2% of the dry weight of fructooligosaccharides; the amount of sodium alginate powder added was 1.0% of the total weight of the product after the catalytic polymerization reaction.
[0044] The preparation steps of modified galactooligosaccharides are as follows: Galactooligosaccharides and sodium caseinate are dissolved together in deionized water at 55℃ to prepare mixed solution A, and stirred at 400 rpm for 30 min until completely dissolved; chitosan quaternary ammonium salt is dissolved in a 1.5% (w / w) acetic acid solution to prepare solution B; under continuous stirring at 500 rpm, solution B is slowly added dropwise to solution A. After the addition is complete, the pH of the mixture is adjusted to 6.5 with sodium hydroxide solution, and stirring is continued for 60 min to allow sodium caseinate and chitosan quaternary ammonium salt to fully undergo electrostatic self-assembly to form a composite encapsulation layer; the encapsulated product is then subjected to two high-pressure homogenization treatments at 50 MPa, followed by cooling and drying under the following conditions: pre-freezing at -40℃ for 6 h, and then drying under a vacuum of less than 10 Pa. After drying, the product is pulverized and passed through a 100-mesh sieve to obtain modified galactooligosaccharides.
[0045] The mass ratio of galactooligosaccharides to sodium caseinate is 6:1. The solid content of mixed solution A is 25%, and the mass fraction of solution B is 3.0%. The volume ratio of solution A to solution B is 4:1.
[0046] The preparation steps of modified isomaltooligosaccharide are as follows: isomaltooligosaccharide and sodium citrate-lactic acid complex are placed in a high-speed mixer and dry-mixed at 1000 rpm for 5 min to achieve initial uniformity. Then, deionized water is slowly sprayed to wet the mixture while stirring at 300 rpm. The wetted mixture is transferred to a reaction vessel and subjected to esterification and crosslinking reaction at a reaction temperature of 115℃ and a stirring speed of 70 rpm for 70 min. After the reaction is completed, the product is vacuum-dried at 105℃ and a vacuum degree of -0.1 MPa for 3 h until the moisture content is less than 5%. After drying, the product is pulverized and passed through a 100-mesh sieve to obtain modified isomaltooligosaccharide.
[0047] The mass ratio of isomaltooligosaccharide to sodium citrate-lactic acid complex is 1:0.25, and the amount of deionized water sprayed accounts for 22% of the total powder mass.
[0048] In the citric acid-sodium lactate complex, the mass ratio of citric acid to sodium lactate is 3.5:1.
[0049] The compound vitamins include vitamin A, vitamin C, vitamin D, and vitamin E, with a mass ratio of 1:2.2:0.6:1.6; the compound minerals include ferrous sulfate, zinc sulfate, and sodium selenite, with a mass ratio of 1:1.1:0.12.
[0050] A method for preparing oligosaccharide goat milk powder that improves intestinal function includes the following steps: S1. Take whole goat milk powder, demineralized goat whey powder, lactose, modified fructooligosaccharide, goat whey protein concentrate, modified galactooligosaccharide, modified isomaltooligosaccharide, inulin, resistant dextrin, compound vitamins, compound minerals and calcium carbonate and put them into the mixing tank, add 60℃ pure water, and prepare a mixed liquid with a solid content of 55%. S2. Stir the mixture at 60℃ for 60 minutes to fully dissolve and mix it. Then filter it through a double filter. Homogenize the filtered liquid at 25MPa pressure. Sterilize the homogenized liquid at 96℃ for 6 seconds. S3. Concentrate the sterilized liquid to a concentrated milk with a solid content of 52%, and spray dry the concentrated milk. The inlet air temperature is controlled at 175℃, the outlet air temperature is controlled at 90℃, and the negative pressure inside the tower is -150Pa to obtain sheep milk powder base powder. S4. The sheep milk powder base powder is transported to the dry mixing system. Bifidobacterium animalis subsp. lactis Bb-12 and Lactobacillus plantarum ZJUFT34 are taken and mixed with the base powder in a mixer at 25°C for 6 minutes. Compressed air is introduced during mixing at a pressure of 0.8 MPa. S5. After the product is mixed evenly, it is measured and packaged after metal detection, and the sealed product is tested to obtain oligosaccharide goat milk powder.
[0051] Comparative Example 1: The difference between this comparative example and Example 1 is that commercially available untreated fructooligosaccharides are used in this comparative example.
[0052] Comparative Example 2 differs from Example 1 in that commercially available untreated galactooligosaccharides are used in this comparative example.
[0053] Comparative Example 3 differs from Example 1 in that it uses commercially available untreated isomaltooligosaccharide.
[0054] Performance testing: The performance of the oligosaccharide goat milk powder prepared in Examples 1, 2, 3, Comparative Examples 1, 2, and 3 was tested. Thermal stability (prebiotic retention rate after heat processing) test: Accurately sample the mixture before spray drying and the dried milk powder product, dilute and filter them before injection analysis; compare the chromatographic peak areas of specific oligosaccharides (such as fructooligosaccharides, galactooligosaccharides, etc.) in the samples before and after drying, and use a standard curve for quantification, and finally calculate the retention rate of prebiotics after heat processing. Test basis: GB 5009.8-2016; Gastric juice tolerance (survival rate) test: The milk powder sample was placed in artificial gastric juice containing pepsin at pH 2.0 and treated with constant temperature shaking at 37℃ for 2 hours to simulate the gastric digestion environment; after the reaction, the gastric juice was immediately neutralized to terminate digestion; then, the content of specific oligosaccharides in the samples before and after treatment was determined by high performance liquid chromatography and the retention rate was calculated. The test was based on the Pharmacopoeia of the People's Republic of China. Viable bacteria retention rate test: After the finished milk powder was stored at 37℃ for 30 days, it was serially diluted with the 0-day sample. The samples were plated on TOS-MUP selective medium (anaerobic culture) and MRS medium (aerobic culture), respectively. After constant temperature incubation, the colony counts of Bifidobacterium animalis Bb-12 and Lactobacillus plantarum ZJUFT34 were performed. The percentage change of viable bacteria before and after storage was calculated. The test was conducted in accordance with GB 4789.34-2012 and GB 4789.35-2016.
[0055] The obtained test data are recorded in Table 1 below:
[0056] By comparing and analyzing the relevant data in Table 1, it can be seen that the oligosaccharide goat milk powder prepared by the present invention through a method for improving intestinal function not only has high heat stability and gastric juice tolerance, but also maintains a relatively high level of viable bacteria after long-term storage. This indicates that the oligosaccharide goat milk powder for improving intestinal function and its preparation method provided by the present invention have a broader market prospect and are more suitable for promotion.
[0057] In the description of this specification, references to terms such as "an embodiment," "example," and "specific example" indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.
[0058] The preferred embodiments of the present invention disclosed above are merely illustrative of the invention. These preferred embodiments do not exhaustively describe all details, nor do they limit the invention to the specific implementations described. Clearly, many modifications and variations can be made based on the content of this specification. This specification selects and specifically describes these embodiments to better explain the principles and practical applications of the invention, thereby enabling those skilled in the art to better understand and utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims
1. An oligosaccharide goat milk powder for improving intestinal function, characterized in that, The product contains the following ingredients by weight: 500-600 parts whole goat milk powder, 80-120 parts demineralized goat whey powder, 30-40 parts lactose, 30-40 parts modified fructooligosaccharides, 20-30 parts goat whey protein concentrate, 10-20 parts modified galactooligosaccharides, 10-20 parts modified isomaltooligosaccharides, 8-12 parts inulin, 3-5 parts resistant dextrin, 1-3 parts compound vitamins, 0.5-1.5 parts compound minerals, 6-10 parts calcium carbonate, 0.2-0.3 parts Bifidobacterium animalis subsp. lactis Bb-12, and 0.8-1.2 parts Lactobacillus plantarum ZJUFT34. The modified fructooligosaccharide was prepared by fructosyltransferase-catalyzed polymerization and sodium alginate coating treatment; The modified galactooligosaccharide was prepared by electrostatic self-assembly embedding of sodium caseinate-chitosan quaternary ammonium salt. The modified isomaltooligosaccharide was prepared by a hydrothermal-esterification crosslinking treatment mediated by a citric acid-sodium lactate composite.
2. The oligosaccharide goat milk powder for improving intestinal function according to claim 1, characterized in that, The preparation steps of the modified fructooligosaccharide are as follows: Fructooligosaccharide is dissolved in deionized water to prepare a solution with a mass fraction of 40-50%, the pH is adjusted to 5.5-6.0, fructosyltransferase is added, and a catalytic polymerization reaction is carried out for 3-4 hours under constant temperature water bath and low speed stirring conditions; after the reaction is completed, the temperature is raised to 85-90℃ to inactivate the enzyme, and then the solution is cooled to 45-50℃, sodium alginate powder is added, and the mixture is stirred at a uniform speed until the sodium alginate is completely dissolved and uniformly coated on the surface of the polymerized fructooligosaccharide molecules; after the coating is completed, the mixture is spray-dried, and the dried powder is collected to obtain the modified fructooligosaccharide.
3. The oligosaccharide goat milk powder for improving intestinal function according to claim 2, characterized in that: The amount of fructosyltransferase added accounts for 0.8-1.2% of the dry weight of fructooligosaccharides; the amount of sodium alginate powder added accounts for 0.5-1.0% of the total weight of the product after the catalytic polymerization reaction.
4. The oligosaccharide goat milk powder for improving intestinal function according to claim 1, characterized in that, The preparation steps of the modified galactooligosaccharide are as follows: galactooligosaccharide and sodium caseinate are dissolved together in deionized water at 50-55℃ to prepare mixed solution A, and stirred at 300-400 rpm for 20-30 minutes until completely dissolved; chitosan quaternary ammonium salt is dissolved in acetic acid solution with a mass fraction of 1.0-1.5% to prepare solution B; under continuous stirring at 400-500 rpm, solution B is slowly added dropwise to solution A. After the addition is complete, the pH of the mixed system is adjusted to 6.0-6.5 with sodium hydroxide solution, and stirring is continued for 40-60 minutes to form a composite encapsulation layer; the encapsulated product is then subjected to two high-pressure homogenization treatments, cooled and dried, pulverized and sieved to obtain the modified galactooligosaccharide.
5. The oligosaccharide goat milk powder for improving intestinal function according to claim 4, characterized in that: The mass ratio of the oligogalactose to sodium caseinate is (4-6):1, the solid content of the mixed solution A is 20-25%, and the mass fraction of the solution B is 2.0-3.0%; the volume ratio of the solution A to the solution B is (3-4):
1.
6. The oligosaccharide goat milk powder for improving intestinal function according to claim 1, characterized in that, The preparation steps of the modified isomaltooligosaccharide are as follows: isomaltooligosaccharide and sodium citrate-lactic acid complex are placed in a high-speed mixer and dry-mixed at 800-1000 rpm for 3-5 minutes to achieve initial uniformity. Then, deionized water is slowly sprayed to wet the mixture while stirring at 200-300 rpm. The wetted mixture is transferred to a reaction vessel and subjected to an esterification and crosslinking reaction at a reaction temperature of 105-115℃ and a stirring speed of 50-70 rpm for 50-70 minutes. After the reaction is completed, the product is vacuum dried and then pulverized through a 100-mesh sieve to obtain the modified isomaltooligosaccharide.
7. The oligosaccharide goat milk powder for improving intestinal function according to claim 1, characterized in that: The mass ratio of the isomaltooligosaccharide to the sodium citrate-lactic acid complex is 1:(0.15-0.25), and the amount of deionized water sprayed accounts for 18-22% of the total mass of the powder.
8. The oligosaccharide goat milk powder for improving intestinal function according to claim 1, characterized in that: In the citric acid-sodium lactate complex, the mass ratio of citric acid to sodium lactate is (2.5-3.5):
1.
9. The oligosaccharide goat milk powder for improving intestinal function according to claim 1, characterized in that: The compound vitamins include vitamin A, vitamin C, vitamin D, and vitamin E, with a mass ratio of 1:(1.8-2.2):(0.4-0.6):(1.4-1.6); the compound minerals include ferrous sulfate, zinc sulfate, and sodium selenite, with a mass ratio of 1:(0.9-1.1):(0.08-0.12).
10. A method for preparing an oligosaccharide goat milk powder for improving intestinal function, comprising the oligosaccharide goat milk powder for improving intestinal function according to any one of claims 1-9, characterized in that, Includes the following steps: S1. Take whole goat milk powder, demineralized goat whey powder, lactose, modified fructooligosaccharide, goat whey protein concentrate, modified galactooligosaccharide, modified isomaltooligosaccharide, inulin, resistant dextrin, compound vitamins, compound minerals and calcium carbonate and put them into the mixing tank, add purified water at 50-60℃, and prepare a mixed liquid with a solid content of 45-55%. S2. Stir the mixture at 50-60℃ for 40-60 minutes to fully dissolve and mix it. Then filter it through a double filter. Homogenize the filtered liquid at 18-25MPa pressure. Sterilize the homogenized liquid at 92-96℃ for 4-6 seconds. S3. Concentrate the sterilized liquid to a concentrated milk with a solid content of 48-52%, spray dry the concentrated milk, control the inlet air temperature at 155-175℃, control the exhaust air temperature at 80-90℃, and the negative pressure inside the tower at (-100)-(-150) Pa to obtain sheep milk powder base powder. S4. Transport the goat milk powder base powder to the dry mixing system, take Bifidobacterium animalis subsp. lactis Bb-12 and Bacillus plantarum ZJUFT34, and mix them with the base powder in a mixer at 20-25℃ for 4-6 minutes. Compressed air is introduced during mixing, with a pressure of 0.6-0.8MPa. S5. After the product is mixed evenly, it is measured and packaged after metal detection, and the sealed product is tested to obtain oligosaccharide goat milk powder.