Preparation method of functional malus sieboldii roxb goat milk food with nutrition and health care

Abstract

The functional rose hip goat milk belongs to the technical field of functional food. The application aims to develop a functional rose hip goat milk food preparation method which is both nutritious and has multiple health care functions. With the improvement of people's living standards and the enhancement of health care consciousness, consumers' demand for food with both nutrition and health care functions increases, but there are few such products on the market. The application arises at the historic moment. The main raw material of the application, rose hip and goat milk, are both rich in SOD, minerals such as iron, phosphorus and calcium, vitamin A and C, and have a superimposed effect. The unique flavonoids and tannic acid of rose hip and the fat and protein in goat milk complement each other, further enriching the types of nutrients and health care functions. The application adds citric acid, which can prevent browning and oxidation of rose hip juice, inhibit bacteria and has other effects. The application uses stevioside to replace sucrose to meet consumers' demand for sweetness. The product conforms to the market trend of developing high-sweetness, sucrose-free, nutritious and multi-health-care-function food.

Description

Technical Field

[0001] This research falls under the field of functional food technology. The aim is to invent a method for preparing a functional prickly pear goat milk food that is both nutritious and possesses multiple health benefits. Background Technology

[0002] With the continuous improvement of people's living standards and the increasing awareness of health, consumers' requirements for food are no longer limited to taste and nutrition, but also include health benefits. However, many foods on the market today cannot simultaneously meet the multiple needs of taste, nutrition, and health. To fill this market gap, this invention has emerged, realizing functional prickly pear goat milk products to meet people's urgent need for foods that are both nutritious and have multiple health benefits. Summary of the Invention

[0003] This invention, through careful selection of raw materials and optimization of processing technology, successfully prepared a vitamin-enzyme-based goat milk that is both nutritious and possesses multiple health benefits. Specific measures and effects are as follows: 1. As a fruit used in both food and medicine, prickly pear was preserved in a -15℃ to -20℃ cold storage environment, eliminating the need for added preservatives. This process protected the integrity of the enzymes and vitamins in the prickly pear, resulting in a product rich in nutrients and health benefits. Prickly pear contains various substances beneficial to the human body, including vitamins A, C, D, and B vitamins, tannins, flavonoids, carotene, dietary fiber, prickly pear polysaccharides, and minerals such as iron, phosphorus, calcium, and selenium. These components endow this invention with anti-cancer and anti-aging properties, improved immunity, digestive benefits, skin moisturizing, and bowel-regulating functions. The combined action of various active substances in prickly pear also provides radiation protection, thereby enhancing the body's immune resistance to radiation. The active ingredients in prickly pear have strong antioxidant properties, capable of scavenging free radicals in the body, reducing free radical damage to cells, and promoting the repair of damaged tissues. 1. The fruity aroma of prickly pear satisfies consumers' taste preferences while also providing significant health benefits. 2. The addition of goat milk provides the invention with abundant fats and proteins, essential nutrients for human growth, development, and physiological activities. The nutrients in goat milk not only meet consumers' nutritional needs but also synergistically enhance the health benefits of the invention with the components of prickly pear. 3. The rational combination of prickly pear and goat milk allows the superoxide dismutase (SOD), vitamins A, B, C, D, and E, and minerals such as iron, calcium, phosphorus, and selenium contained in both to produce a synergistic effect, significantly enhancing the health benefits of the invention, improving its nutritional quality, and making it more competitive in the health food industry. 4. The tannins and flavonoids in prickly pear complement the fats and proteins in goat milk in this invention, giving it more health functions and a richer variety of nutrients, thereby further improving its nutritional value and meeting consumers' comprehensive nutritional needs. 5. Citric acid, added immediately after the prickly pear juice is extracted and filtered, plays a crucial role. It not only effectively prevents browning and oxidation of prickly pear juice during processing, extending the product's shelf life, but also enhances the antibacterial, anti-inflammatory, anti-tumor, and immune-boosting health benefits of this invention, making it more attractive in the health food market. 6. This invention uses calorie-free steviol glycosides in its formula, replacing sucrose. This improvement not only reduces the product's calories but also achieves appropriate sweetness. Its sweetness softens the citric acid taste and masks the bitterness of the prickly pear, highlighting its fruity aroma. This aligns with the market trend towards high-sweetness, sugar-free, and delicious foods, satisfying consumers' pursuit of healthy eating. 7. The scientific combination of prickly pear, goat 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.This invention not only aligns with the national strategy of "Healthy China" but also fits the development plans of the prickly pear pillar industry in several regions, including Anshun and Liupanshui in Guizhou Province, playing a positive role in promoting national economic development. The implementation of this invention can build a complete prickly pear industrial chain, encompassing planting, product processing, transportation, and sales. It is expected to absorb hundreds of thousands of unemployed people, effectively alleviating employment pressure, contributing to national economic prosperity, and accelerating the domestic economic cycle.

[0004] The ingredients and proportions of the invention formula are: prickly pear, goat milk, citric acid, and steviol glycosides. The proportion of prickly pear ranges from 499 to 1986; the proportion of goat milk ranges from 8000 to 9500; the proportion of citric acid ranges from 1 to 10; and the proportion of steviol glycosides ranges from 0 to 4.

[0005] Examples: Example 1: prickly pear, goat milk, citric acid, steviol glycosides; Example 2: prickly pear, goat milk, citric acid.

[0006] Production Process: This invention adopts a functional food processing technology. The specific production process is as follows: 1. Pre-production preparation: The factory area and production workshop must be thoroughly cleaned. All tools, pipes, and machinery that come into contact with the liquid must first be rinsed with clean water, then rinsed with alkaline water, and finally rinsed with clean water to remove any remaining alkaline water, ensuring that the equipment is in a clean state for use. Prickly pears will brown if they come into contact with iron equipment; therefore, iron equipment is strictly prohibited from being used in areas where prickly pear juice may come into contact with them. 2. Prickly pear processing: When purchasing prickly pears, strict quality control is maintained. Unripe green fruit, insect-eaten fruit, and rotten fruit are not purchased. After acceptance, to avoid damage to the enzymes and vitamins of the prickly pears by preservatives, the method of adding preservatives for preservation is changed to placing the fresh prickly pears in a cold storage for preservation. The cold storage temperature is controlled between -15℃ and -20℃. After being taken out of the cold storage, the prickly pears are first thawed with warm water, then washed clean with a fruit washing machine, crushed with a crusher, and finally juiced using a screw juicer. 1. **Separation of Fruit Juice and Pulp:** Use a centrifuge with a 100-mesh filter cloth to separate the juice and pulp. After weighing, adjust the temperature of the prickly pear juice to 8℃ using a heat exchanger and transfer it to a clarification tank for later use. 2. **Citrate Treatment:** Take 0.1% citric acid by weight of the prickly pear juice, and then take 15 times the weight of the citric acid in the same amount of prickly pear juice. Mix them in a bowl and stir until the citric acid is completely dissolved. Slowly pour the prepared prickly pear juice into the clarification tank while stirring to ensure even mixing. 3. **Gelatin Treatment:** Prepare a 1% edible gelatin solution. Take 10 test tubes, label them 1 to 10, and add 100mL of prickly pear juice to each test tube. Add 4mL of gelatin solution to test tube 1 and stir well. Add 4.5mL of gelatin solution to test tube 2 and stir well. Increase the amount of gelatin solution in each subsequent test tube by 0.5mL, stirring well each time. Perform a clarification test. Select the test tube with the best transparency and calculate the ratio of gelatin weight to prickly pear juice weight. Then calculate the required weight of gelatin for the prickly pear juice to be clarified. Prepare a 2% gelatin solution and slowly pour it into the clarification tank while stirring the prickly pear juice until well mixed. After all the sediment has settled to the bottom of the sedimentation tank, use a siphon to remove the supernatant, filter it through a diatomaceous earth filter, and transfer it to the mixing tank. 5. Stevia glycoside treatment: Weigh the steviol glycosides according to the formula ratio, and then weigh 15 times the weight of the prickly pear juice. Mix and stir them evenly in the mixing bowl until completely dissolved. Slowly pour the prepared prickly pear juice into the mixing tank and stir evenly for later use. 6. Goat milk treatment: When processing the prickly pear juice, accept the goat milk according to the pre-ordered quantity and time. First, randomly sample and test several items, and compare them with the dairy factory's inspection report to ensure that the sampling results and all indicators meet the GB19301 standard. After the goat milk passes inspection, it 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 prickly pear juice and stirred evenly to form a liquid. 8. Subsequent processing: The temperature of the liquid is adjusted to 75-85℃ using a heat exchanger, and then transferred to a vacuum degassing tank. Degassing is carried out under a vacuum of 0.4bar-0.6bar until the liquid stops bubbling.The feed solution is fed into a homogenizer for the first homogenization at a pressure of 12-15 MPa; the second homogenization is performed at a pressure of 3-4 MPa. Instantaneous sterilization is then performed using a heat exchanger at a temperature of 125-130℃. After sterilization, the feed solution temperature is reduced to below 60℃ using a heat exchanger before being transferred to a sterile chamber. The solution is then filled, sealed, and boxed using pre-sterilized aseptic packaging, completing the entire production process.

Claims

1. Functional prickly pear goat milk belongs to the field of functional food technology. This invention is a method for preparing prickly pear goat milk food that is both nutritious and has multiple health benefits. Its characteristics are: This food is made from the following ingredients: prickly pear, goat milk, citric acid, and steviol glycosides.

2. The functional prickly pear goat milk according to claim 1, characterized in that, The prickly pear is preserved in a cold storage at -15℃ to -20℃, which replaces the process of adding preservatives to prickly pear juice and protects the integrity of the active ingredients such as enzymes and vitamins contained in the prickly pear.

3. The functional prickly pear goat milk according to claim 1, characterized in that, After the prickly pear is juiced and separated from the pulp, citric acid is added to the prickly pear juice to prevent browning and oxidation during production and processing, and also to enhance the skin-whitening and brown spot-removing functions of the food.

4. The functional prickly pear goat milk according to claim 1, characterized in that, The combination of goat milk and prickly pear, both containing superoxide dismutase (SOD), flavonoids, vitamins A, B, C, and D, as well as minerals such as iron, phosphorus, calcium, and selenium, exhibit a synergistic effect, enhancing multiple health benefits such as anti-cancer, anti-aging, and improved immunity. The unique fats and proteins of goat milk and the unique tannins, prickly pear polysaccharides, carotene, and dietary fiber of prickly pear complement each other, increasing the variety of nutrients and expanding the product's health benefits.

5. The functional prickly pear goat milk according to claim 1, characterized in that, Steviosides, as a sweetener to replace sucrose, enable this food to achieve an appropriate sweetness without using sucrose, which aligns with the market trend of high-sweetness, sugar-free products.

6. The functional prickly pear goat milk according to any one of claims 1 to 5, characterized in that... All ingredients in the formula are natural, making this food not only highly nutritious and possessing multiple health benefits, but also free of sucrose, preservatives, and artificial food additives. It is an all-natural food, in line with market trends. Consuming this food is beneficial to one's health.