High-protein modified milk and preparation method thereof

Abstract

The invention belongs to the technical field of food, and relates to high-protein modified milk and a preparation method thereof, and the high-protein modified milk is prepared from the following raw materials: raw milk, whey protein, polydextrose, soybean protein, tremella powder and rice milk powder. The prepared modified milk meets the requirement for high protein, meanwhile, the problems of viscosity and influence on drinking experience caused by addition of high protein are solved, and meanwhile, the prepared protein modified milk is high in stability and long in shelf life.

Description

Technical Field

[0001] This invention belongs to the field of food technology and relates to a high-protein modified milk and its preparation method. Background Technology

[0002] With the increasing aging of the global population, the health issues of middle-aged and elderly people are receiving growing attention. In terms of diet, middle-aged and elderly people have unique eating habits and nutritional needs. Regarding dietary habits, the amount and frequency of meals consumed by middle-aged and elderly people in China are relatively small, and they tend to avoid raw and cold foods. These habits are primarily based on considerations of personal health, focusing on disease prevention. In terms of nutritional needs, the requirements of middle-aged and elderly people for nutrients such as protein, vitamins, and minerals are unique. For example, protein intake is positively correlated with muscle mass and strength. Many elderly people experience a significant decline in muscle mass and strength due to insufficient protein intake, leading to the depletion of muscle tissue in the limbs and even internal organs, resulting in the decline of multiple bodily systems. At the same time, middle-aged and elderly people also have higher needs for improving gut health, strengthening bones, and maintaining cognitive health.

[0003] Currently, the market offers a wide variety of food and beverage products targeting middle-aged and elderly consumers, which can be broadly categorized into several types: First, dairy products, such as milk powder and liquid milk for the elderly, which emphasize high calcium, high protein, and rich vitamins; second, grain-based beverages, such as syrups made from whole grains, which emphasize natural health and easy digestibility; third, functional beverages, such as products containing probiotics and dietary fiber, which claim to improve intestinal function and regulate blood sugar and lipids; and fourth, some medicinal and edible beverages, which incorporate traditional health concepts and include ingredients such as goji berries and yams. However, high-protein modified dairy products specifically designed to meet the unique nutritional needs of middle-aged and elderly consumers and demonstrate excellent performance in all aspects still require further improvement.

[0004] Existing products are primarily casein-based, but older adults often have reduced digestive capacity and difficulty digesting large amounts of casein. Furthermore, the proportion of lactose-intolerant individuals among this age group is significantly higher. Most products only fortify single animal or plant proteins, neglecting the combination of animal and plant proteins and the needs of older adults for different amino acids, dietary fiber, and other nutrients. High protein content also tends to make dairy products thick and powdery, negatively impacting the drinking experience and making them difficult to swallow.

[0005] Therefore, there is an urgent need to provide a high-protein modified milk that is suitable for the digestion and absorption of middle-aged and elderly people, meeting their nutritional needs while also providing a good drinking experience and product stability. Summary of the Invention

[0006] To address the shortcomings of existing technologies, the present invention aims to provide a high-protein modified milk and its preparation method.

[0007] To achieve this objective, the present invention adopts the following technical solution:

[0008] In a first aspect, the present invention provides a high-protein modified milk, wherein the raw materials for preparing the high-protein modified milk include raw milk, whey protein, polydextrose, soy protein, tremella powder and rice milk powder.

[0009] The high-protein modified milk refers to a product with a protein content greater than 6g per 100mL, with protein sources including soy protein, raw milk, and whey protein. The purpose of this invention is to provide a method for preparing a high-protein modified milk for middle-aged and elderly individuals. By optimizing the raw material formula, particularly the source, ratio, and dosage of protein, it effectively addresses the problems of insufficient protein intake and skeletal muscle loss in middle-aged and elderly people. Skeletal muscle plays a vital role in many aspects of the human body, and its decline in quality and function is associated with the risk of various accidental injuries or diseases, and is closely related to functions of strengthening bones and maintaining brain and nerve health that are of concern to middle-aged and elderly people. Furthermore, the modified milk also aims to improve intestinal health, maintain cognitive health, and replenish qi and blood in middle-aged and elderly individuals.

[0010] This invention utilizes a combination of animal and plant proteins as protein sources. The animal proteins include whey protein and casein from cow's milk. Whey protein is rich in bioactive components such as β-lactoglobulin and α-lactalbumin, and is rapidly digested and absorbed; casein is a slow-release protein that continuously provides amino acids. The plant protein used is soy protein, which is rich in lysine and has additional benefits for improving cardiovascular health. It can complement the amino acids in whey protein and casein, enhancing the overall nutritional value of the protein. Furthermore, the addition of soy protein isolate reduces costs, improves the product's cost-effectiveness, and better meets the needs of middle-aged and elderly consumers.

[0011] The addition of tremella powder can supplement the nutrition of modified milk, improve the stability of the product, and adjust the taste. The addition of rice milk powder can also improve the stability and taste of the product. Moreover, tremella powder and rice milk powder have a certain synergistic effect on the above-mentioned effects.

[0012] Preferably, the raw materials for preparing the high-protein modified milk include, by mass parts, 900-960 parts of raw milk, 20-50 parts of whey protein, 2-6 parts of polydextrose, 5-15 parts of soy protein, 2-6 parts of tremella powder, and 1-5 parts of rice milk powder.

[0013] The weight percentages of raw milk can be selected from 900, 905, 910, 915, 920, 925, 930, 935, 940, 945, 950, 955, and 960 parts, etc. The weight percentages of whey protein can be selected from 20, 25, 30, 35, 40, 45, and 50 parts, etc. The weight percentages of polydextrose can be selected from 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, and 6 parts, etc. Soy protein... The weight percentages can be selected as 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, etc. The weight percentages of tremella powder can be selected as 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, etc. The weight percentages of rice milk powder can be selected as 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, etc. Other specific values ​​within the above ranges can be selected, which will not be elaborated here.

[0014] Whey protein is rapidly digested and absorbed, quickly replenishing the body with amino acids and reducing the immediate burden on the digestive system of middle-aged and elderly people. Casein, on the other hand, is slowly digested and absorbed, but continuously releases amino acids, maintaining stable levels of amino acids in the blood. Therefore, a specific ratio balances the absorption characteristics of both, ensuring rapid replenishment to meet immediate nutritional needs while providing sustained nutritional support through the slow-release effect of casein. This avoids the absorption imbalances that can occur with a single protein source, better suited to the physiological characteristics of gradually declining digestive function in middle-aged and elderly people, and improves the overall utilization rate of protein.

[0015] Preferably, the molecular weight of the polydextrose is 3000-4000, such as 3000, 3100, 3200, 3300, 3400, 3500, 3600, 3700, 3800, 3900, 4000, etc. Other specific values ​​within the above range can be selected, and will not be elaborated here.

[0016] In a second aspect, the present invention provides a method for preparing a high-protein modified milk according to the first aspect, the preparation method comprising:

[0017] (1) After mixing raw milk, soy protein and whey protein, the mixture is hydrolyzed using a compound enzyme to obtain the hydrolysate;

[0018] (2) Mix the enzymatic hydrolysate, polydextrose, tremella powder and rice milk powder, homogenize and sterilize to obtain the final product.

[0019] The modified milk prepared by the specific preparation method of this invention has a better taste and higher stability.

[0020] Preferably, the complex enzyme is a combination of lactase and smoothing enzyme.

[0021] The addition of smoothing enzymes can improve the taste and stability of the product.

[0022] Preferably, the mass ratio of lactase to smoothing enzyme is (1-2):(3-6). The specific values ​​in (1-2) can be selected from 1, 1.2, 1.4, 1.6, 1.8, 2, etc., and the specific values ​​in (3-6) can be selected from 3, 3.2, 3.5, 3.8, 4, 4.2, 4.5, 4.8, 5, 5.2, 5.5, 5.8, 6, etc. Other specific values ​​within the above range can be selected, and will not be elaborated here.

[0023] Preferably, the amount of the compound enzyme added is 0.1-0.3 wt%, such as 0.1 wt%, 0.12 wt%, 0.15 wt%, 0.18 wt%, 0.2 wt%, 0.22 wt%, 0.25 wt%, 0.28 wt%, 0.3 wt%, etc. Other specific values ​​within the above range can be selected, and will not be elaborated here.

[0024] Preferably, the enzymatic hydrolysis is performed at a temperature of 45-55°C for 20-40 minutes.

[0025] Temperatures can be selected from 45℃, 48℃, 50℃, 52℃, 55℃, etc., and time can be selected from 20 min, 22 min, 25 min, 28 min, 30 min, 32 min, 35 min, 38 min, 40 min, etc. Other specific values ​​within the above range can also be selected, which will not be elaborated here.

[0026] Preferably, the homogenization is carried out at a pressure of 180-220 kPa and a temperature of 60-70℃, for a total of 2-3 times.

[0027] The pressure can be selected from 180 kPa, 185 kPa, 190 kPa, 195 kPa, 200 kPa, 205 kPa, 210 kPa, 215 kPa, 220 kPa, etc., and the temperature can be selected from 60℃, 62℃, 65℃, 68℃, 70℃, etc. Other specific point values ​​within the above range can be selected, which will not be elaborated here.

[0028] Preferably, the sterilization temperature is 130-140℃ and the time is 8-15 s.

[0029] Temperatures can be selected from 130℃, 132℃, 134℃, 136℃, 138℃, 140℃, etc., and time can be selected from 8 s, 9s, 10 s, 11 s, 12 s, 13 s, 14 s, 15 s, etc. Other specific values ​​within the above range can be selected, which will not be elaborated here.

[0030] Compared with the prior art, the present invention has the following beneficial effects:

[0031] The purpose of this invention is to provide a method for preparing a high-protein modified milk for middle-aged and elderly people. By optimizing the raw material formula, especially the source, ratio, and dosage of protein, it effectively addresses the problems of insufficient protein intake and skeletal muscle loss in middle-aged and elderly individuals. Skeletal muscle plays an important role in many aspects of the human body, and its decline in quality and function is associated with the risk of various accidental injuries or diseases, and is closely related to functions of strengthening bones and maintaining brain and nerve health that are of concern to middle-aged and elderly people. In addition, the modified milk also aims to improve the intestinal health of middle-aged and elderly people, maintain cognitive health, and replenish qi and blood. Through the combination of raw material components and a specific preparation method, the prepared modified milk has strong stability, meeting the high protein requirements while solving the problems of viscosity and affecting the drinking experience caused by high protein addition. Detailed Implementation

[0032] The technical solution of the present invention will be further illustrated below through specific embodiments. Those skilled in the art should understand that the embodiments described are merely illustrative of the present invention and should not be construed as limiting the invention in any way.

[0033] The sources of the active ingredients in the products involved in the following examples and comparative examples are as follows (only the active ingredients are shown; other necessary excipients contained in commercially available raw materials are not described):

[0034] Polydextrose was purchased from Baolingbao Company and its product is called polydextrose.

[0035] The concentrated whey protein powder was purchased from Fonterra under the product name whey protein.

[0036] The soy protein powder was purchased from IFF Company under the product name "Soy Protein Isolate";

[0037] The tremella powder was purchased from Cangzhou Enji Biological Products Co., Ltd., and its product is called Tremella Powder.

[0038] The rice milk powder was purchased from Shanghai Xinrong Food Company and its product is called rice milk powder.

[0039] The smoothing enzyme was purchased from Shanghai Qingrui Biotechnology Co., Ltd. under the product name "smooth".

[0040] The lactase was purchased from IFF Company under the product name "High Temperature Lactase".

[0041] Example 1

[0042] This embodiment provides a high-protein modified milk, the raw materials for which, by mass parts, include 920 parts of raw milk, 40 parts of concentrated whey protein powder, 4 parts of polydextrose, 8 parts of soy protein powder, 4 parts of tremella powder, and 3 parts of rice milk powder.

[0043] Its preparation method is as follows:

[0044] (1) After mixing raw milk, concentrated whey protein powder and soy protein powder, the mixture was hydrolyzed using a compound enzyme. The compound enzyme was lactase and smoothing enzyme in a mass ratio of 1:4. The amount of compound enzyme added was 0.15wt%. The hydrolysis temperature was 50℃ and the time was 30min to obtain the hydrolysate.

[0045] (2) Mix the enzymatic hydrolysis product with polydextrose, tremella powder and rice milk powder, homogenize twice at 200 kPa and 65℃, and sterilize at 135℃ for 10 s to obtain the product.

[0046] Example 2

[0047] This embodiment provides a high-protein modified milk, the raw materials for which, by mass parts, include 930 parts of raw milk, 50 parts of concentrated whey protein powder, 6 parts of polydextrose, 5 parts of soy protein powder, 6 parts of tremella powder, and 5 parts of rice milk powder.

[0048] Its preparation method is as follows:

[0049] (1) After mixing raw milk, concentrated whey protein powder and soy protein powder, the mixture was hydrolyzed using a compound enzyme. The compound enzyme was lactase and smoothing enzyme in a mass ratio of 1:5. The amount of compound enzyme added was 0.12 wt%. The hydrolysis temperature was 45℃ and the time was 40 min to obtain the hydrolysate.

[0050] (2) Mix the enzymatic hydrolysis product with polydextrose, tremella powder and rice milk powder, homogenize twice at 180 kPa and 60℃, and sterilize at 130℃ for 15 s to obtain the product.

[0051] Example 3

[0052] This embodiment provides a high-protein modified milk, the raw materials for which, by mass parts, include 960 parts of raw milk, 20 parts of concentrated whey protein powder, 2 parts of polydextrose, 13 parts of soy protein powder, 2 parts of tremella powder, and 2 parts of rice milk powder.

[0053] (1) After mixing raw milk, concentrated whey protein powder and soy protein powder, the mixture was hydrolyzed using a compound enzyme. The compound enzyme was lactase and smoothing enzyme in a mass ratio of 2:3. The amount of compound enzyme added was 0.3wt%. The hydrolysis temperature was 55℃ and the time was 20min to obtain the hydrolysate.

[0054] (2) Mix the enzymatic hydrolysis product with polydextrose, tremella powder and rice milk powder, homogenize twice at 220 kPa and 70℃, and sterilize at 140℃ for 8 s to obtain the product.

[0055] Example 4

[0056] This embodiment provides a high-protein modified milk, which differs from Example 1 only in the preparation method.

[0057] The preparation method of step (1) is to "mix raw milk, concentrated whey protein powder and soy protein powder, and then use lactase to hydrolyze the mixture. The amount of lactase added is 0.15wt%, the hydrolysis temperature is 50℃, and the time is 30min to obtain the hydrolysate". Other operations remain unchanged.

[0058] Comparative Example 1

[0059] This comparative example provides a high-protein modified milk, which differs from Example 1 only in that it does not contain tremella powder, and the reduced mass of tremella powder is allocated to the mass of rice milk powder, while other ingredients and contents remain unchanged.

[0060] The preparation method is the same as in Example 1.

[0061] Comparative Example 2

[0062] This comparative example provides a high-protein modified milk, which differs from Example 1 only in that it does not contain rice milk powder, and the reduced mass of rice milk powder is allocated to the mass of tremella powder, while other ingredients and contents remain unchanged.

[0063] The preparation method is the same as in Example 1.

[0064] Comparative Example 3

[0065] This comparative example provides a high-protein modified milk, which differs from Example 1 only in that it does not contain rice milk powder and tremella powder, while other ingredients and contents remain unchanged.

[0066] The preparation method is the same as in Example 1.

[0067] Test Example 1

[0068] Sensory evaluation

[0069] Take 50 mL of the well-mixed sample and place it in a colorless, transparent container. Fifteen professionals will observe its tissue state and color, and also assess its odor and taste at room temperature. The evaluation criteria are shown in Table 1, and the results are shown in Table 2.

[0070] Table 1

[0071]

[0072] Table 2

[0073]

[0074] The above results indicate that the choice of enzyme during enzymatic hydrolysis affects the taste of the product, and the addition of rice milk powder and tremella powder can also improve the taste of the product. Rice milk powder and tremella powder have a certain synergistic effect on the above effects.

[0075] Test Example 2

[0076] Stability test

[0077] Test method: The stability of the sample was analyzed using a Lumi stability analyzer. The SOP information was as follows: temperature 25°C, number of cycles 2, total duration 16 hours 23 minutes and 20 seconds, wavelength 870nm.

[0078] Table 3

[0079]

[0080] Clarity Index: The higher the value, the more easily the sample clarifies / layers / precipitates, and the worse its stability. Average Rotation Speed ​​(Gravity): The centrifugal intensity during testing; the higher the rotation speed, the more demanding the testing conditions. Time (seconds): The total testing duration. All samples were basically consistent (approximately 58918 seconds ≈ 16.37 hours), indicating that the testing conditions were uniform and the data were comparable.

[0081] As can be seen from the table data, Example 3 (clarification index 0.177) has the lowest clarification index among all samples, and the test rotation speed (483.4) is also at a low level, indicating that its system is the most stable and least likely to separate or precipitate.

[0082] Examples 1 and 4: The clarification index is between 0.38 and 0.39, which is at a moderate level, and the stability is acceptable. Combined with sensory scores, Example 1 scores significantly higher than Example 4.

[0083] Comparative Examples 1, 2, and 3: The clarification index was higher than 0.43, and the overall stability was not as good as that of the Example Group, especially Comparative Example 3 (0.545) and Comparative Example 1 (0.493).

[0084] The above results indicate that the amount of protein added affects the stability of the product. Under the condition that the amount of protein added is constant, tremella powder and rice milk powder are beneficial to improving the stability of the product.

[0085] The above description is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Those skilled in the art should understand that any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in the present invention fall within the protection and disclosure scope of the present invention.

Claims

1. A high-protein modified milk, characterized in that, The raw materials for preparing the high-protein modified milk include raw milk, whey protein, polydextrose, soy protein, tremella powder, and rice milk powder.

2. The high-protein modified milk according to claim 1, characterized in that, The raw materials for preparing the high-protein modified milk include, by mass parts, 900-960 parts of raw milk, 20-50 parts of whey protein, 2-6 parts of polydextrose, 5-15 parts of soy protein, 2-6 parts of tremella powder, and 1-5 parts of rice milk powder.

3. The high-protein modified milk according to claim 1 or 2, characterized in that, The molecular weight of the polydextrose is 3000-4000.

4. The method for preparing high-protein modified milk according to any one of claims 1-3, characterized in that, The preparation method includes: (1) After mixing raw milk, soy protein and whey protein, the mixture is hydrolyzed using a compound enzyme to obtain the hydrolysate; (2) Mix the enzymatic hydrolysate, polydextrose, tremella powder and rice milk powder, homogenize and sterilize to obtain the final product.

5. The method for preparing high-protein modified milk according to claim 4, characterized in that, The complex enzyme is a combination of lactase and smoothing enzyme.

6. The method for preparing high-protein modified milk according to claim 5, characterized in that, The mass ratio of lactase to smoothing enzyme is (1-2):(3-6).

7. The method for preparing high-protein modified milk according to any one of claims 4-6, characterized in that, The amount of the compound enzyme added is 0.1-0.3 wt%.

8. The method for preparing high-protein modified milk according to any one of claims 4-7, characterized in that, The enzymatic hydrolysis is performed at a temperature of 45-55℃ for 20-40 minutes.

9. The method for preparing high-protein modified milk according to any one of claims 4-8, characterized in that, The homogenization process is carried out at a pressure of 180-220 kPa and a temperature of 60-70℃, for a total of 2-3 cycles.

10. The method for preparing high-protein modified milk according to any one of claims 4-9, characterized in that, The sterilization temperature is 130-140℃, and the time is 8-15 seconds.

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