High-magnesium and low-tryptophan goat milk powder and application thereof in improving sleep quality

Abstract

This invention discloses a high-magnesium, low-tryptophan goat milk powder, comprising the following components by weight: 70-85 parts fresh goat milk, 0.3-1.2 parts organic magnesium compounds, 10-15 parts inulin, 0.06-0.2 parts freeze-dried probiotic powder, 2-5 parts food-grade excipients, 7-15 parts auxiliary additives, 0.03-0.1 parts taurine, 0.05-0.1 parts vitamin B6, 2-5 parts calcium carbonate, and 0.05-0.1 parts compound minerals. It innovatively employs a high-magnesium, low-tryptophan reverse formulation, using compound organic magnesium to improve magnesium utilization; simultaneously, it combines medicinal and edible homologous substances, flavonoid extracts, and compound probiotics to construct a multi-dimensional synergistic system, regulating bodily functions from multiple levels to improve sleep. In preparation, a low-temperature process is used to fully ensure the activity of the active ingredients. The goat milk powder produced by this invention has a significant sleep-aiding effect with no side effects, is suitable for a wide range of people, and provides a safe and effective high-quality option for improving sleep quality for people with sleep disorders.

Description

Technical Field

[0001] This invention relates to the field of functional food technology, and in particular to a high-magnesium, low-tryptophan goat milk powder and its application in improving sleep quality. Background Technology

[0002] With the fast pace of modern life, sleep disorders have become a significant issue affecting the physical and mental health of modern people. Currently, methods for improving sleep mainly include pharmacological and non-pharmacological treatments. While pharmacological treatments (such as sleeping pills) are fast-acting, they have side effects such as dependence, drug tolerance, and drowsiness the following day. Therefore, developing safe, side-effect-free functional foods to improve sleep quality has become a research hotspot. Currently, among functional foods for improving sleep, milk powder products are a mainstream choice due to their comprehensive nutrition and convenient consumption.

[0003] Some products combine melatonin for rapid sleep aid, but melatonin is a hormone, and long-term use may lead to endocrine disorders and dependence. Furthermore, the dosage of melatonin is strictly limited. Most products use milk as a base because milk has a high casein content, resulting in slower digestion and absorption, making it less suitable for people with sleep disorders (especially the elderly and those with sensitive stomachs). Tryptophan, as a precursor to serotonin and melatonin, is believed to promote sleep. Therefore, current sleep-improving milk powders are often designed with "high tryptophan content" as their core concept. However, excessive exogenous supplementation of tryptophan is controversial. First, tryptophan needs to be metabolized in the liver, and excessive addition can increase the burden on the liver and kidneys, potentially causing side effects such as dizziness, nausea, and drowsiness with long-term use. Second, tryptophan absorption is easily inhibited by competition from other amino acids, limiting the actual effect of adding high doses alone.

[0004] In summary, existing sleep-improving milk powder products suffer from technical challenges such as reliance on high levels of tryptophan or melatonin, significant side effects, and insufficient matrix adaptability. There is an urgent need to develop a sleep-improving goat milk powder based on a new mechanism of action that is safe, efficient, derived from natural sources, and features synergistic ingredient effects. Summary of the Invention

[0005] The purpose of this invention is to provide a high-magnesium, low-tryptophan goat milk powder and its application in improving sleep quality, so as to provide a sleep-improving goat milk powder based on a new mechanism of action, which is safe, efficient, derived from nature and has synergistic components, thereby achieving improved sleep quality.

[0006] In a first aspect, the present invention provides a high-magnesium, low-tryptophan goat milk powder, comprising the following components in parts by weight: 70-85 parts of fresh goat milk, 0.3-1.2 parts of organic magnesium compounds, 10-15 parts of inulin, 0.06-0.2 parts of freeze-dried probiotic powder, 2-5 parts of food-grade excipients, 7-15 parts of auxiliary additives, 0.03-0.1 parts of taurine, 0.05-0.1 parts of vitamin B6, 2-5 parts of calcium carbonate, and 0.05-0.1 parts of compound minerals.

[0007] As a preferred embodiment of the present invention, the organic magnesium compound is composed of magnesium citrate and magnesium glycine in a mass ratio of 2 to 3:1.

[0008] As a preferred embodiment of the present invention, the probiotic freeze-dried powder is a complex of *Lactobacillus casei*, *Lactobacillus rhamnosus*, and *Bifidobacterium animalis* subsp. *lactobacter*, with a viable count ≥ 1 × 10⁻⁶. 10 CFU / g.

[0009] As a preferred embodiment of the present invention, the food-grade excipient is one or more of maltodextrin, sucrose, and whey powder.

[0010] As a preferred embodiment of the present invention, the auxiliary additive is composed of food-medicine homologous substances and edible extracts of natural flavonoids in a mass ratio of 1 to 2:1.

[0011] As a preferred embodiment of the present invention, the compound minerals are composed of iron, zinc, selenium and copper.

[0012] As a preferred technical solution of the present invention, the medicinal and edible substances are jujube seed, lily bulb and poria cocos, which are pulverized separately, passed through a 100-110 mesh sieve and then composed in a mass ratio of 1-2:1:1; the natural flavonoid edible extract is one or more of kudzu root extract, grapefruit peel extract and sophora japonica flower extract.

[0013] As a preferred embodiment of the present invention, the particle size of the kudzu root extract, grapefruit peel extract, and sophora japonica flower extract is 100-110 mesh.

[0014] Secondly, the present invention also provides an application of high-magnesium, low-tryptophan goat milk powder in products that improve sleep quality: the product is a reconstituted milk powder, which is consumed 1-2 times a day, 10-20g each time, and mixed with warm water at 35-50℃.

[0015] Compared with the prior art, the beneficial effects of the present invention are: 1. This invention overturns the traditional approach of relying solely on high tryptophan in sleep aids, constructing a reverse formula of high magnesium and low tryptophan. Its core advantages lie in synergistic effects and precise targeting. On the one hand, the high magnesium content acts as a "nerve sedative," directly activating and enhancing the function of γ-aminobutyric acid (GABA) receptors in the brain, effectively reducing neuronal excitability, relieving anxiety and muscle tension, and creating excellent physiological conditions for rapid sleep. On the other hand, the low tryptophan level does not impair function; it avoids the competitive transport burden with other macromolecular neutral amino acids that may be caused by excessive intake of exogenous tryptophan, ensuring that the limited tryptophan can cross the blood-brain barrier more efficiently and be dedicated to the synthesis of serotonin and melatonin. Thus, magnesium ions are responsible for creating a calming "environment," while the low dose of tryptophan in goat milk is efficiently utilized in this environment, acting as a "precise switch" to activate endogenous sleep signals. The two work synergistically to achieve a perfect combination of "calming" and "regulation." Combined with multiple auxiliary ingredients, it forms a multi-dimensional, multi-target sleep improvement program that extends from the gut to the brain and from modern nutrition to traditional wisdom, ultimately achieving comprehensive benefits such as shortening sleep onset time and increasing sleep depth.

[0016] 2. This invention innovatively integrates three types of auxiliary additives to form a multi-dimensional synergy of "neuroregulation + intestinal regulation + gentle sleep aid + antioxidation". Among them, probiotics regulate the balance of intestinal flora and affect the secretion of neurotransmitters through the "gut-brain axis" to enhance sleep regulation; food and medicine homologous substances (such as jujube seed and lily bulb) gently soothe nerves and form a dual sleep aid of "direct regulation + gentle assistance" with magnesium; flavonoids (such as kudzu root and grapefruit peel extract) have antioxidant and anti-inflammatory effects, which can reduce nerve cell damage and improve the sleep microenvironment, solving the problems of single ingredients and limited effects in existing technologies.

[0017] 3. In this invention, a process of "segmented mixing + low-temperature homogenization + low-temperature spray drying" was designed to address the characteristics of probiotics, food-medicine homologous substances, and flavonoids, thus avoiding the degradation of flavonoids caused by high temperatures. By precisely controlling the mixing temperature and time, all components are ensured to be evenly dispersed, which not only guarantees the functional stability of the product but also simplifies the industrial production process.

[0018] 4. This invention uses fresh goat milk as the base matrix, which has a high proportion of αs2-casein and a β-lactalbumin structure that is close to that of breast milk. Its digestibility and absorption rate is significantly higher than that of cow milk. At the same time, it can promote the intestinal absorption of magnesium and auxiliary additives. The lactoferrin, immunoglobulins and other nutrients naturally contained in goat milk complement various functional components, ensuring both sleep aid and nutritional supplementation, making it suitable for special groups such as those with sensitive constitutions and the elderly. Detailed Implementation

[0019] The technical solutions in the embodiments of the present invention will be clearly and completely described below. 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 skilled in the art without creative effort are within the scope of protection of the present invention.

[0020] Tryptophan is an essential amino acid that the human body cannot synthesize on its own and must be obtained through diet. It is widely found in foods such as milk, eggs, nuts, and soy products, and is an important substance for maintaining normal physiological functions. Tryptophan also plays a significant role in improving sleep, primarily because it is a precursor to two key neurotransmitters. It can be converted into serotonin (5-hydroxytryptamine) in the body. This neurotransmitter effectively regulates mood, creates a sense of relaxation and tranquility, and prepares the body for sleep. Serotonin is then further converted into melatonin, a "sleep hormone" that directly regulates the body's biological clock and sleep-wake cycle. Increased melatonin secretion at night significantly promotes sleepiness, helps shorten sleep onset time, and improves sleep quality. Therefore, supplementing with appropriate amounts of tryptophan through diet is equivalent to providing the body with the raw materials to produce natural sleep-inducing substances—a gentle yet fundamental regulatory approach. Ingesting tryptophan through natural foods in daily life is generally safe because other amino acids in food compete for entry into the brain, limiting the risk of excessive intake. However, long-term excessive use of purified tryptophan supplements may burden the body, such as causing digestive discomfort like nausea and bloating; it may also worsen dizziness and drowsiness, affecting daytime activities; and it may interfere with the absorption balance of other amino acids. Long-term excessive use may affect protein synthesis and metabolism, and also put potential pressure on liver and kidney function.

[0021] Magnesium is an essential mineral for the human body, participating in hundreds of biochemical reactions. It cannot be synthesized by the body and must be obtained through diet, including leafy green vegetables, nuts, whole grains, and legumes. It is a key substance for maintaining the normal functioning of nerves, muscles, and metabolism. In terms of improving sleep, it is natural and non-addictive, specifically improving sleep quality while relieving daytime fatigue and muscle tension, avoiding the potential side effects of sleep aids. It can inhibit the release of neurotransmitters that cause excessive excitation of the central nervous system, relax nerves and muscles, and relieve anxiety and physical tension; regulate the circadian rhythm, creating a suitable environment for melatonin secretion and helping to shorten sleep onset time; and maintain electrolyte balance during sleep, reducing nighttime awakenings. The combination of high magnesium and low tryptophan has a synergistic effect on sleep improvement. Magnesium focuses on relaxing nerves and muscles and regulating neurotransmitter balance, building a stable physiological foundation for sleep; low tryptophan avoids the metabolic burden of excessive intake, and magnesium can promote the more efficient crossing of small amounts of tryptophan across the blood-brain barrier, converting them into serotonin and melatonin. The combination of these two ingredients not only improves sleep onset efficiency but also prolongs deep sleep duration, making sleep more stable while maintaining metabolic balance in the body, making it gentle and burden-free.

[0022] Sour jujube seed, known as the "Oriental sleeping fruit," is rich in saponins and flavonoids that can significantly regulate sedative neurotransmitters such as gamma-aminobutyric acid (GABA), directly calming the central nervous system, reducing nerve excitability, and inducing sleepiness. The combination of lily bulb and poria cocos has the traditional Chinese medicine effects of nourishing the heart and calming the mind, strengthening the spleen and removing dampness, helping to alleviate difficulty falling asleep caused by restlessness or physical discomfort, creating sleep-inducing conditions from both emotional and physical perspectives. The natural flavonoids abundant in kudzu root and grapefruit peel, through their powerful antioxidant and anti-inflammatory capabilities, help eliminate free radicals in the body, reduce neuroinflammation, and create a healthier internal environment for the brain that facilitates sleep.

[0023] As a nutrient carrier, goat milk powder is rich in nutrients such as tryptophan and calcium, which can synergistically promote the synthesis of serotonin and melatonin, forming a closed loop of "nerve regulation + mental relaxation + enhanced absorption". The entire formula integrates the conditioning wisdom of traditional Chinese medicine "medicine and food from the same source" with the mechanism of modern nutrition. By calming the nerves, stabilizing the mind, and optimizing the internal environment, it achieves fundamental improvement from the inside out, avoiding the limitations of the effect of a single component, and is more safe and systemic.

[0024] This application provides a high-magnesium, low-tryptophan goat milk powder, comprising the following components in parts by weight: 70-85 parts of fresh goat milk, 0.3-1.2 parts of organic magnesium compounds, 10-15 parts of inulin, 0.06-0.2 parts of freeze-dried probiotic powder, 2-5 parts of food-grade excipients, 7-15 parts of auxiliary additives, 0.03-0.1 parts of taurine, 0.05-0.1 parts of vitamin B6, 2-5 parts of calcium carbonate, and 0.05-0.1 parts of compound minerals.

[0025] A method for preparing high-magnesium, low-tryptophan goat milk powder includes the following steps: S1. Magnesium enrichment of goat milk: Filter qualified fresh goat milk to remove mechanical impurities, add organic magnesium compounds, homogenize under 15-25 MPa pressure, and then sterilize using ultra-high temperature instantaneous sterilization to obtain pretreated goat milk. S2. Segmented mixing: Add food-grade excipients, taurine, vitamin B6, auxiliary additives, inulin, calcium carbonate, and compound minerals to the pretreated goat milk, and stir at 40-50℃ for 30 minutes to obtain a mixture. S3. Homogenization: Homogenize the mixture under a pressure of 12-20 MPa and a temperature of 40-50℃. S4. Spray drying: Spray drying is carried out at an inlet air temperature of 150~170℃ and an outlet air temperature of 50~65℃ to obtain base powder; after cooling the base powder to room temperature, it is transferred to an aseptic pneumatic mixer, probiotic freeze-dried powder is added, the pneumatic mixing pressure is set to 0.3~0.6MPa and the mixing frequency is 40~60 times / minute, and pneumatic mixing is carried out for 3~5 minutes. Then, it is aseptically packaged to obtain the finished high magnesium low tryptophan goat milk powder.

[0026] All raw materials used in this invention are commercially available.

[0027] Example 1: A high-magnesium, low-tryptophan goat milk powder comprises the following components in parts by weight: 85 parts fresh goat milk, 1.2 parts organic magnesium compounds, 15 parts inulin, 0.2 parts freeze-dried probiotic powder, 5 parts food-grade excipients, 15 parts auxiliary additives, 0.1 parts taurine, 0.1 parts vitamin B6, 2 parts calcium carbonate, and 0.1 parts compound minerals.

[0028] The organomagnesium compound is composed of magnesium citrate and magnesium glycine in a mass ratio of 3:1.

[0029] The probiotic freeze-dried powder is a complex of Lactobacillus casei, Lactobacillus rhamnosus, and Bifidobacterium animalis subsp. lactis, with a live bacteria count ≥1×10⁻⁶. 10 CFU / g.

[0030] The food-grade excipient is maltodextrin.

[0031] The compound minerals consist of iron, zinc, selenium, and copper.

[0032] The auxiliary additives are composed of food-medicine homologous substances and edible extracts of natural flavonoids in a mass ratio of 2:1.

[0033] The medicinal and edible substances are jujube seed, lily bulb and poria cocos, which are crushed separately, passed through a 110-mesh sieve and then combined in a mass ratio of 2:1:1; the natural flavonoid edible extract is grapefruit peel extract with a particle size of 110 mesh.

[0034] A method for preparing high-magnesium, low-tryptophan goat milk powder includes the following steps: S1. Magnesium-enriched goat milk: Filter the qualified raw goat milk to remove mechanical impurities, add organic magnesium compounds, homogenize under 25MPa pressure, and then sterilize by ultra-high temperature instantaneous sterilization at 140℃ for 5s to obtain pretreated goat milk. S2. Segmented mixing: Add food-grade excipients, taurine, vitamin B6, auxiliary additives, inulin, calcium carbonate and compound minerals to the pretreated goat milk, and stir at 50°C for 30 minutes to obtain the mixture.

[0035] S3. Homogenization: The mixture is homogenized under a pressure of 20 MPa and a temperature of 50°C; S4. Spray drying: Spray drying is carried out at an inlet air temperature of 170℃ and an outlet air temperature of 65℃ to obtain base powder; after cooling the base powder to room temperature, it is transferred to an aseptic pneumatic mixer, probiotic freeze-dried powder is added, the pneumatic mixing pressure is set to 0.6MPa and the mixing frequency is 60 times / minute, and pneumatic mixing is carried out for 5 minutes. Then, it is aseptically packaged to obtain the finished high magnesium and low tryptophan goat milk powder.

[0036] Example 2: A high-magnesium, low-tryptophan goat milk powder comprises the following components in parts by weight: 70 parts fresh goat milk, 0.3 parts organic magnesium compounds, 10 parts inulin, 0.06 parts freeze-dried probiotic powder, 2 parts food-grade excipients, 7 parts auxiliary additives, 0.03 parts taurine, 0.05 parts vitamin B6, 2 parts calcium carbonate, and 0.05 parts compound minerals.

[0037] The organomagnesium compound is composed of magnesium citrate and magnesium glycine in a mass ratio of 2:1.

[0038] The probiotic freeze-dried powder is a complex of Lactobacillus casei, Lactobacillus rhamnosus, and Bifidobacterium animalis subsp. lactis, with a live bacteria count ≥1×10⁻⁶. 10 CFU / g.

[0039] The food-grade excipient is maltodextrin.

[0040] The compound minerals consist of iron, zinc, selenium, and copper.

[0041] The auxiliary additives are composed of food-medicine homologous substances and edible natural flavonoid extracts in a mass ratio of 1:1.

[0042] The medicinal and edible substances are jujube seed, lily bulb and poria cocos, which are crushed separately, passed through a 100-mesh sieve and then combined in a mass ratio of 1:1:1; the natural flavonoid edible extract is grapefruit peel extract with a particle size of 100 mesh.

[0043] A method for preparing high-magnesium, low-tryptophan goat milk powder includes the following steps: S1. Magnesium-enriched goat milk: The qualified raw goat milk is filtered to remove mechanical impurities, organic magnesium compounds are added, homogenized under 15MPa pressure, and then sterilized by ultra-high temperature instantaneous sterilization at 135℃ for 4s to obtain pretreated goat milk. S2. Segmented mixing: Add food-grade excipients, taurine, vitamin B6, auxiliary additives, inulin, calcium carbonate and compound minerals to the pretreated goat milk, and stir at 40°C for 30 minutes to obtain the mixture.

[0044] S3. Homogenization: The mixture is homogenized under a pressure of 12 MPa and a temperature of 40℃; S4. Spray drying: Spray drying is carried out at an inlet air temperature of 150℃ and an outlet air temperature of 50℃ to obtain base powder; after cooling the base powder to room temperature, it is transferred to an aseptic pneumatic mixer, probiotic freeze-dried powder is added, the pneumatic mixing pressure is set to 0.3MPa and the mixing frequency is 40 times / minute, and pneumatic mixing is carried out for 3 minutes. Then, it is aseptically packaged to obtain the finished high magnesium and low tryptophan goat milk powder.

[0045] Example 3: A high-magnesium, low-tryptophan goat milk powder comprises the following components in parts by weight: 77 parts fresh goat milk, 0.8 parts organic magnesium compounds, 12.5 parts inulin, 0.1 parts freeze-dried probiotic powder, 3.5 parts food-grade excipients, 11 parts auxiliary additives, 0.06 parts taurine, 0.07 parts vitamin B6, 3.5 parts calcium carbonate, and 0.07 parts compound minerals.

[0046] The organomagnesium compound is composed of magnesium citrate and magnesium glycine in a mass ratio of 2.5:1.

[0047] The probiotic freeze-dried powder is a complex of Lactobacillus casei, Lactobacillus rhamnosus, and Bifidobacterium animalis subsp. lactis, with a live bacteria count ≥1×10⁻⁶. 10 CFU / g.

[0048] The food-grade excipient is maltodextrin.

[0049] The compound minerals consist of iron, zinc, selenium, and copper.

[0050] The auxiliary additives are composed of food-medicine homologous substances and edible extracts of natural flavonoids in a mass ratio of 1.5:1.

[0051] The medicinal and edible substances are jujube seed, lily bulb and poria cocos, which are crushed separately, passed through a 100-mesh sieve and then combined in a mass ratio of 1.5:1:1; the natural flavonoid edible extract is grapefruit peel extract with a particle size of 100 mesh.

[0052] A method for preparing high-magnesium, low-tryptophan goat milk powder includes the following steps: S1. Magnesium-enriched goat milk: Filter the qualified raw goat milk to remove mechanical impurities, add organic magnesium compounds, homogenize under 20MPa pressure, and then sterilize by ultra-high temperature instantaneous sterilization at 137℃ for 4s to obtain pretreated goat milk. S2. Segmented mixing: Add food-grade excipients, taurine, vitamin B6, auxiliary additives, inulin, calcium carbonate and compound minerals to the pretreated goat milk, and stir at 45°C for 30 minutes to obtain the mixture.

[0053] S3. Homogenization: The mixture is homogenized under a pressure of 16 MPa and a temperature of 45°C; S4. Spray drying: Spray drying is carried out at an inlet air temperature of 160℃ and an outlet air temperature of 58℃ to obtain base powder; after cooling the base powder to room temperature, it is transferred to an aseptic pneumatic mixer, probiotic freeze-dried powder is added, the pneumatic mixing pressure is set to 0.5MPa and the mixing frequency is 50 times / minute, and pneumatic mixing is carried out for 4 minutes. Then, it is aseptically packaged to obtain the finished high magnesium low tryptophan goat milk powder.

[0054] Comparative Example 1: The difference from Example 1 is that the organomagnesium compound is removed.

[0055] Comparative Example 2: The difference from Example 1 is that the auxiliary additives are removed.

[0056] Comparative Example 3: The difference from Example 1 is that the probiotic freeze-dried powder is removed.

[0057] The high-magnesium, low-tryptophan goat milk powder prepared in Example 1 was evaluated for its color, texture, reconstitution properties, taste, and aroma. The test results are shown in Table 1.

[0058] Table 1: Apparent evaluation of the goat milk powder prepared in Example 1 As shown in the table, the high-magnesium, low-tryptophan goat milk powder prepared by this invention is uniformly milky white to slightly yellow with a natural luster; the powder is loose, with uniform particles, good flowability, and no clumping or agglomeration; it can be quickly dispersed and dissolved when mixed with warm water, and after standing, there is no obvious layering, sedimentation, or floating matter, and the suspension is uniform and stable; at the same time, it has the unique light milky aroma of goat milk, no goaty smell, and a slight natural fragrance of medicinal and edible substances such as jujube seed and lily, with a mild taste, sweet and sour, and good palatability, making it suitable for long-term consumption.

[0059] 120 healthy volunteers aged 18-65 with sleep disorders but without severe diabetes, kidney disease, or other chronic illnesses were selected for the experiment. Only those with normal baseline physical examination indicators were eligible. A randomized, double-blind trial was conducted, with participants randomly divided into 6 groups of 20 each. Each group consumed 15g of the following goat milk powders prepared according to Example 1 (Example 1), Example 2 (Example 2), Example 3 (Example 3), Comparative Example 1 (Comparative Example 1), Comparative Example 2 (Comparative Example 2), and Comparative Example 3 (Comparative Example 3): once daily for 30 days. During this period, Apple Watch was used to monitor and record the sleep quality of each group. The average reduction rate of sleep onset time after 30 days compared to before the experiment (when no goat milk powder was consumed), the average increase rate of the proportion of deep sleep, and the average reduction rate of nighttime awakenings were calculated. The statistical results are shown in Table 2.

[0060] Table 2: Results of experiments on improving sleep using goat milk powder prepared in the Example Group and Comparative Group. As shown in Table 2, the sleep improvement effects of Example 1, Example 2, and Example 3 are significantly better than those of Comparative Example 1, Comparative Example 2, and Comparative Example 3.

[0061] This invention comprehensively improves sleep quality through a synergistic mechanism of "organic magnesium neuromodulation + gentle sedation with auxiliary additives + gut-brain axis regulation by probiotics." The comparative group showed the worst sleep indicators across all metrics, demonstrating that the combined ratio of magnesium citrate and magnesium glycine is crucial for regulating nerve rhythms and shortening sleep onset time; a deficiency prevents the achievement of the core sleep-aiding effect, thus proving the necessity of the high-magnesium design. Simultaneously, the sedative effects of medicinal and edible substances like jujube seed and the antioxidant effects of flavonoid extracts complement magnesium and tryptophan, enhancing sleep comfort and stability. The compound probiotics, by regulating gut microbiota and influencing neurotransmitter secretion, further strengthen the sleep regulation function of the gut-brain axis, making them an important synergistic component for improving sleep quality. This innovative system not only solves the problems of metabolic burden from high tryptophan and dependence on melatonin in existing technologies, but also overcomes the limitations of single-component effects. It achieves the technical goals of highly effective sleep aid, safety and gentleness, and wide applicability. It can not only reasonably supplement the necessary energy and nutrition of sleep subjects, but also make most subjects fall asleep faster, sleep deeper, breathe more deeply and be less easily awakened, and reduce nighttime urination and nightmares.

[0062] In summary, this invention innovatively employs a high-magnesium, low-tryptophan reverse formula, with compound organic magnesium to improve utilization; it combines medicinal and edible homologous substances, flavonoid extracts, and compound probiotics to construct a multi-dimensional synergistic system, and uses a low-temperature process to ensure the activity of the active ingredients, resulting in significant sleep aid effects, no side effects, and a wide range of suitable populations. It is an excellent choice for people with sleep disorders to improve their sleep quality.

[0063] The above are merely specific embodiments of the present invention, but the technical features of the present invention are not limited thereto. Any simple changes, equivalent substitutions, or modifications made based on the present invention to solve essentially the same technical problems and achieve essentially the same technical effects are all covered within the protection scope of the present invention.

Claims

1. A high-magnesium, low-tryptophan goat milk powder, characterized in that, It includes the following components by weight: 70-85 parts fresh goat milk, 0.3-1.2 parts organic magnesium compounds, 10-15 parts inulin, 0.06-0.2 parts freeze-dried probiotic powder, 2-5 parts food-grade excipients, 7-15 parts auxiliary additives, 0.03-0.1 parts taurine, 0.05-0.1 parts vitamin B6, 2-5 parts calcium carbonate, and 0.05-0.1 parts compound minerals.

2. The high-magnesium, low-tryptophan goat milk powder according to claim 1, characterized in that, The organomagnesium compound is composed of magnesium citrate and magnesium glycine in a mass ratio of 2 to 3:

1.

3. The high-magnesium, low-tryptophan goat milk powder according to claim 1, characterized in that, The probiotic freeze-dried powder is a complex of Lactobacillus casei, Lactobacillus rhamnosus, and Bifidobacterium animalis subsp. lactis, with a live bacteria count ≥1×10⁻⁶. 10 CFU / g.

4. The high-magnesium, low-tryptophan goat milk powder according to claim 1, characterized in that, The food-grade excipients are one or more of maltodextrin, sucrose, and whey powder.

5. The high-magnesium, low-tryptophan goat milk powder according to claim 1, characterized in that, The auxiliary additives are composed of food-medicine homologous substances and edible extracts of natural flavonoids in a mass ratio of 1 to 2:

1.

6. The high-magnesium, low-tryptophan goat milk powder according to claim 1, characterized in that, The compound minerals consist of iron, zinc, selenium, and copper.

7. The high-magnesium, low-tryptophan goat milk powder according to claim 5, characterized in that, The medicinal and edible substances are jujube seed, lily bulb and poria cocos, which are crushed separately, passed through a 100-110 mesh sieve and then combined in a mass ratio of 1-2:1:1; the natural flavonoid edible extracts are one or more of kudzu root extract, grapefruit peel extract and sophora japonica flower extract.

8. The high-magnesium, low-tryptophan goat milk powder according to claim 7, characterized in that, The particle size of the kudzu root extract, grapefruit peel extract, and sophora japonica flower extract is 100-110 mesh.

9. The application of a high-magnesium, low-tryptophan goat milk powder in products for improving sleep quality, characterized in that... The product is a reconstituted milk powder. It is to be consumed 1-2 times a day, 10-20g each time, mixed with warm water at 35-50℃.

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