Functional prickly pear milk

Abstract

The functional roxburgh rose milk belongs to the technical field of functional food. Due to the improvement of living standards and the enhancement of health awareness, people require that the food is not only rich in nutrition, but also beneficial to health. In order to make up for the vacancy, the functional roxburgh rose milk is invented and achieves a number of achievements. The superoxide dismutase (SOD), minerals and vitamins contained in roxburgh rose and milk present a superposition effect, which improves the nutritional quality and enhances the health care function. The flavonoids and tannic acid unique to roxburgh rose and the fat, protein and amino acid in milk are complementary, which enriches the types of nutrients and health care items. The use of citric acid prevents the browning and oxidation of roxburgh rose juice, and the stevioside replaces sucrose to obtain appropriate sweetness. The present application realizes the food with high sweetness, no sucrose, no preservative, no artificial synthetic food additive, good taste, rich nutrition and health care functions such as anti-cancer, anti-aging, improving immunity and the like.

Description

Technical Field

[0001] This invention belongs to the field of functional food technology. It is a method for preparing a functional prickly pear milk food that is rich in nutrients and has multiple health benefits. Background Technology

[0002] The modern food development trend is to offer not only good taste and rich nutrition, but also healthy eating and drinking. Milk, a protein food containing fat and various amino acids, is nutritious and has a milky flavor. However, it contains only a small amount of health-promoting substances, so its health benefits are not readily apparent. Prickly pear, on the other hand, contains SOD, vitamin C, B vitamins, flavonoids, tannins, dietary fiber, prickly pear polysaccharides, and carotene, possessing various health benefits such as scavenging free radicals and preventing cancer. However, it lacks the nutrients necessary for growth, development, and physiological activities. To compensate for the shortcomings of both prickly pear and milk, a functional prickly pear milk food product has been developed, using prickly pear and milk as the main raw materials. This achieves a single food product that is both nutritious and offers multiple health benefits, aligning with the development trend of the modern food market. Summary of the Invention

[0003] To achieve the invention's objectives, during the processing and production of functional prickly pear milk, careful selection of raw materials and processing techniques were employed, resulting in the following effects: 1. Prickly pear is a fruit with both medicinal and edible properties. To prevent the prickly pear juice from spoiling, the method of adding preservatives was changed to cold storage of fresh prickly pear fruit at -15°C to -20°C. This not only prevented spoilage and preserved freshness but also protected the integrity of enzyme and vitamin activity. 2. Citric acid was added immediately after the prickly pear juice was extracted and filtered. The two ingredients worked together to prevent the formation of brown pigments in the prickly pear juice during production and processing, thus preventing browning and oxidation. This also endowed the food with functions such as removing brown spots and whitening the skin, while enhancing its digestive, antibacterial, and immune-boosting effects. 3. The combination of prickly pear and milk in this food enhances its various health benefits, including the synergistic effects of enzymes like SOD, vitamins A, C, and D, B vitamins, flavonoids, and minerals such as iron, phosphorus, calcium, and selenium. These components contribute to the food's anti-cancer, anti-aging, digestive, bowel-regulating, and immune-boosting properties. Milk, with its fat, lactose, and various amino acid proteins, complements prickly pear, which contains polysaccharides, carotene, dietary fiber, tannins, and citric acid. This combination increases the variety of nutrients, improving the food's nutritional value and providing essential nutrients for growth, development, and physiological activities. It also enhances the food's ability to scavenge free radicals, thus lowering blood lipids, preventing arteriosclerosis, protecting the cardiovascular system, and preventing night blindness. Furthermore, the various active substances in prickly pear work together to provide radiation protection, increasing the body's resistance to radiation, reducing the inhibitory effect of radiation on immune function, and facilitating the repair of radiation-induced damage. 4. The formula uses calorie-free steviol glycosides, achieving appropriate sweetness without sucrose, aligning with the market trend towards high-sweetness, sugar-free products. The sweetness of steviol glycosides softens the citric acidity, masks the bitterness of the prickly pear, and enhances its fruity aroma. 5. The scientific combination of prickly pear, milk, citric acid, and steviol glycosides in the formula makes this product an all-natural food with multiple health benefits, greatly benefiting the health of consumers.

[0004] The ingredients and proportions of the invention formula are: prickly pear, milk, citric acid, and steviol glycosides. The ratio of prickly pear is 499:1986; the ratio of milk is 8000:9500; the ratio of citric acid is 1:10; and the ratio of steviol glycosides is 0:4. Example 1: Prickly pear, milk, citric acid, and steviol glycosides. Example 2: Prickly pear, milk, and citric acid.

[0005] Production Process: The invention employs a functional food processing technology to produce functional prickly pear milk, briefly described as follows: Before production, the factory area and production workshop are thoroughly cleaned. All tools, pipes, and machinery that come into contact with the liquid are first rinsed with clean water, then rinsed again with alkaline water, and finally rinsed with clean water to remove any residual alkaline water before use. Iron products are strictly prohibited from being used in any areas where prickly pear juice may come into contact with the liquid to prevent browning of the juice. Unripe, insect-damaged, and rotten prickly pears are not accepted during procurement. After acceptance, the prickly pears are stored in a cold storage at a temperature of -15°C to -20°C. After being removed from the cold storage, the prickly pears are thawed with warm water, then washed clean with a fruit washing machine, crushed with a crusher, and juiced using a rotary juicer. A centrifuge is used to separate the juice from the pulp using a 100-mesh filter cloth. The juice is weighed, and the temperature of the prickly pear juice is adjusted to 8°C using a heat exchanger before being transferred to a clarification tank for later use. Take 0.1% citric acid by weight of prickly pear, and then take 15 times the weight of prickly pear juice. Mix the two together in a mixing bowl until the citric acid is completely dissolved. Slowly pour the mixture into a clarification container and stir it together with the remaining prickly pear juice. Prepare 1% edible gelatin solution for later use. Take 10 test tubes and label them 1 to 10. Pour 100 mL of prickly pear juice into each test tube. Add 4 mL of gelatin solution to test tube #1 and stir well. Add 4.5 mL of gelatin solution to test tube #2 and stir well. Increase the amount of gelatin solution in each subsequent test tube by 0.5 mL, stirring well after each addition. Perform a clarification test, selecting the test tube with the best transparency. Calculate the weight ratio of gelatin to prickly pear juice in this test tube. Then calculate the amount of gelatin needed to clarify the prickly pear juice, preparing a 2% gelatin solution. Slowly pour the gelatin solution into the clarification container, stirring the prickly pear juice while pouring. Stir well until all the precipitate has settled to the bottom. Siphon off the supernatant using a siphon tube, filter it through a diatomaceous earth filter, and transfer it to a mixing container. Weigh out steviol glycosides according to the formula proportions, and then weigh 15g of the steviol glycosides. Mix prickly pear juice, steviol glycosides, and prickly pear juice in a mixing bowl until completely dissolved. Slowly pour the prepared prickly pear juice into a mixing tank and mix it thoroughly with the remaining prickly pear juice. Milk is prepared according to the pre-ordered quantity and time. During the prickly pear juice preparation and processing, the milk undergoes initial inspection, with several test items checked against the dairy factory's inspection report. All items meet the GB25191-2010 standard. After acceptance, the milk is filtered through a 100-mesh filter cloth and added to the mixing tank according to the specified weight ratio. It is then mixed with the prickly pear juice and stirred thoroughly to form a liquid. The liquid temperature is adjusted to 75-85°C using a heat exchanger and then transferred to a vacuum degassing tank. Degassing is performed at a vacuum level of 0.4-0.6 bar until bubbling stops. The liquid is then transferred to a homogenizer for the first homogenization at a pressure of 12-15 MPa. A second homogenization is performed at a pressure of 3-4 MPa.Instant sterilization is performed using a heat exchanger at a temperature of 125-130°C. The temperature of the liquid is then reduced to below 60°C using the heat exchanger. The liquid is then introduced into a sterile room, filled with pre-sterilized aseptic packaging, sealed, and the shelf-life date is printed. The packaging is then boxed, completing the entire production process.

Claims

1. Functional prickly pear milk belongs to the field of functional food technology. The invention aims to develop a functional prickly pear milk food that is rich in nutrients and has multiple health benefits. Its characteristics are... This food is made with the following ingredients: prickly pear, milk, citric acid, and steviol glycosides.

2. The functional prickly pear milk according to claim 1, characterized in that... When using prickly pear in the formula, in order to protect the freshness of the prickly pear and the integrity of its enzyme and vitamin activities, the fresh prickly pear fruit is refrigerated at -15°C to -20°C.

3. The functional prickly pear milk according to claim 1, characterized in that, The combination of prickly pear and milk creates a synergistic effect, enhancing the food's health benefits such as anti-cancer properties, anti-aging effects, and improved immunity. The unique fats and proteins in milk complement the unique tannins and carotene in prickly pear, further increasing the variety of nutrients and health benefits of this food.

4. The functional prickly pear milk according to claim 1, characterized in that... The formula uses citric acid after the prickly pear juice is extracted and filtered. This prevents the formation of melanin during the food production and processing, inhibits the browning and oxidation of the prickly pear juice, and gives the food the effects of whitening the skin and removing dark spots.

5. The functional prickly pear milk according to claim 1, characterized in that... The formula uses steviol glycosides, a calorie-free natural sweetener that can replace sucrose to achieve the appropriate sweetness.

6. The functional prickly pear milk according to claims 1 to 5, characterized in that, Any of the ingredients in formulas 1 to 5 are natural ingredients that are free of sucrose, preservatives, and artificial food additives. This makes the food not only all-natural but also rich in nutrients and has multiple health benefits, which are very beneficial to the health of consumers.