Nutritional composition and product thereof

Abstract

The present invention provides a nutritional composition and a product thereof. The nutritional composition has a milk base component as a main component, and further comprises a bovine colostrum component and an oligosaccharide component. Based on the total mass of the nutritional composition (dry weight), the content of the bovine colostrum component is 0.2-20% by mass, and the content of the oligosaccharide is 3-30% by mass; based on the dry weight, immunoglobulin IgG in the bovine colostrum component is more than 10% by mass. The milk base component is derived from cow's milk or goat's milk, and has a protein content of 20-28% and a fat content of 16% or less. The nutritional composition of the present invention is beneficial for improving immunity and stabilizing blood sugar.

Description

Nutritional composition and its products Technical field The present invention relates to a nutritional composition and its products, in particular to a nutritional composition capable of enhancing immunity and stabilizing blood sugar, belonging to the field of research on functional nutrients. Background technology With the acceleration of the pace of life and the increase in work pressure, people have begun to pay more attention to their own physical health, and the attention to immunity has reached a new height. Immunity refers to the ability of the body to resist the invasion of foreign substances and maintain the stability of the internal environment. It is the ability of the human body to recognize and eliminate any foreign substances (viruses, bacteria, etc.) that invade from outside, process senescent, damaged, dead, and degenerated self-cells, as well as recognize and process mutated cells and virus-infected cells in the body, and it is a physiological reaction of the human body to recognize and exclude "non-self". People with low immunity are vulnerable to various diseases. Although the level of immunity depends to a large extent on genetic genes, it is also closely related to acquired living habits, eating habits, and environmental factors. At the same time, diseases can also cause a decline in the body's immunity, such as diabetes. Diabetes is a group of lifelong metabolic diseases caused by multiple etiologies characterized by chronic hyperglycemia and has now become a global public health problem. There are more than 100 complications caused by diabetes, which also damage the body's immune system and make patients have low immunity. If the blood sugar of patients is not well controlled, with high blood sugar or large fluctuations, it will inhibit the phagocytosis of white blood cells, thereby increasing the probability of pathogen infection. The resulting health burden is a major challenge to individuals, families, and society. Currently, diet management is usually regarded as the primary strategy and important link for the prevention and control of diabetes. At the same time, the body's immunity can be enhanced through acquired diet management. Citation Document 1 discloses a solid-state forming preparation of bovine colostrum capable of enhancing immunity, which is prepared from raw materials including the following parts by weight: 32-55 parts by weight of bovine colostrum powder; 8-25 parts by weight of a mixture of one or two of white granulated sugar or xylitol; 5-25 parts by weight of demineralized whey powder; 3-15 parts by weight of whole milk powder; 0.5-2 parts by weight of an anticaking agent. The solid-state forming preparation has a stable solid state and good taste, and can conveniently and effectively provide immunoglobulins for the human body. Citation Document 2 discloses a bovine colostrum calcium chewable tablet for enhancing immunity, which combines calcium carbonate and bovine colostrum powder to play a regulatory role in the immune system, and at the same time uses whole milk powder, mannitol, and white granulated sugar as excipients to adjust the taste. It can be seen that the prior art has developed milk-based edible products that enhance immunity using bovine colostrum powder. In order to improve the unpleasant flavors such as fishy smell brought by bovine colostrum and the taste and appearance of the products, most of them inevitably add saccharide substances. However, excessive intake of saccharides is likely to cause a rapid increase in human blood sugar, which has an adverse impact on human health and the prevention and control of diabetes in daily diet. For this reason, many diabetic patients who actually need to enhance their immunity cannot use the saccharide-added foods or health products that are helpful for enhancing immunity. Citation Document 3 provides a nutritional composition for controlling hyperglycemia and enhancing immunity in type 2 diabetic populations, which is prepared from the following raw materials: white kidney bean extract, inulin, resistant dextrin, xylo-oligosaccharide, ginseng, resveratrol, polygonatum, pueraria lobata, bovine colostrum, brewer's yeast, wheat oligopeptide, bitter gourd polypeptide, lutein ester, taurine, vitamin B 1 、vitamin B 2 、vitamin B 6 、vitamin B 12 、isomaltulose. It uses white kidney beans (a starch blocker) to reduce the absorption of carbohydrates after starch-containing meals, effectively reducing postprandial blood sugar after eating, regulating blood lipids, and controlling weight, and uses bitter gourd polypeptide, inulin, resistant dextrin, xylo-oligosaccharide, etc. to slow down the absorption of glucose, thereby regulating blood sugar, and uses other ingredients such as bovine colostrum and ginseng to enhance the immunity of the human body while balancing nutrition. It can be seen that the prior art has studied products that both have the effect of enhancing immunity and can control blood sugar, but it can be found that such products usually have complex preparation raw materials that are not suitable for daily large-scale consumption, which brings difficulties to the optimization of flavor and taste, and their scope of use may also be limited accordingly. Citation Documents: Citation Document 1: CN109717249A; Citation Document 2: CN102524407A; Citation Document 3: CN108112996A. Summary of the Invention Problems to be Solved by the Invention Although the prior art has studied improving immunity through diet management, it still cannot be said to be sufficient. In particular, at present, many milk-based foods or health products for enhancing immunity inevitably use a large amount of saccharides in order to improve sensory performance, and this use of saccharides ignores its impact on human blood sugar or is not suitable for consumption by hyperglycemic people, which in turn leads to the situation of ignoring the need of some diabetic patients for enhancing immunity. Moreover, non-milk-based foods or health products containing multiple functional components not only have difficulties in flavor optimization, but they may also not be suitable for daily large-scale consumption. Therefore, the object of the present invention is to provide a nutritional composition with a simple raw material source that can stabilize blood sugar and promote the health of human blood sugar, and is suitable for daily use by people with a need to enhance immunity, including but not limited to diabetics or people with impaired glucose tolerance. Solutions for solving problems To solve the above technical problems, the present invention provides the following technical solutions: [1]. A nutritional composition for blood sugar control, characterized in that the nutritional composition takes a milk-based component as the main component, and further includes a colostrum component and an oligosaccharide component. Based on the total mass of the nutritional composition (dry weight), the content of the colostrum component is 0.2 to 20% by mass, and the content of the oligosaccharide is 3 to 30% by mass. Among them, based on dry weight, the content of immunoglobulin IgG in the colostrum component is more than 10% by mass. The milk-based component is derived from cow's milk or goat's milk, and based on dry weight, the protein content is 20 to 28%, and the fat content is 16% or less. [2]. The nutritional composition according to [1], characterized in that the oligosaccharide is selected from one or more of isomaltooligosaccharide, maltitol oligosaccharide, fructooligosaccharide, galactooligosaccharide and human milk oligosaccharide. [3]. The nutritional composition according to [1] or [2], characterized in that based on the total mass of the nutritional composition (dry weight), the content of the colostrum component is 0.5 to 15% by mass, and the content of the oligosaccharide is 8 to 20% by mass. [4]. The nutritional composition according to any one of [1] to [3], characterized in that the colostrum component is a bovine colostrum component, and based on dry weight, the fat content in the bovine colostrum component is 6% or less. [5]. The nutritional composition according to any one of [1] to [4], characterized in that based on dry weight, the carbohydrate content in the milk-based component is 45 to 60% by mass. [6]. The nutritional composition according to any one of [1] to [5], characterized in that the form of the nutritional composition is solid, semi-solid or liquid. [7]. A dairy product for controlling blood sugar and providing nutritional supplementation, characterized in that the dairy product contains or uses the nutritional composition according to any one of [1] to [6]. [8]. The dairy product according to [7], characterized in that the dairy product includes dairy products for children, dairy products for pregnant women or dairy products for the elderly and middle-aged. [9]. The dairy product according to [7] or [8], characterized in that the dairy product is a milk powder product.

[0010] Use of the nutritional composition according to any one of [1] to [6] or the dairy product according to any one of [7] to [9] in enhancing immunity. Effect of the invention By implementing the above technical solutions, the present invention provides a nutritional composition which can balance blood sugar while enhancing the body's immunity, and is particularly suitable for people with blood sugar control needs who require enhanced immunity, including but not limited to diabetics and people with impaired glucose tolerance. Moreover, compared with drugs for treating diabetes, the nutritional composition provided by the present invention has a good taste and no side effects, and is more suitable for daily consumption. Brief description of the drawings Figure 1: Detection results of the proliferation of splenic lymphocytes induced by the composition intake in Example 1. Figure 2: Detection results of the LDH activity of mice after the composition intake in Example 1; among them, compared with the normal group, # P < 0.05. Figure 3: Detection results of the difference in the thickness of the mouse plantar after the composition intake in Example 1; among them, compared with the normal group, ## P < 0.01. Figure 4: Detection results of the half hemolysis value of mice after the composition intake in Example 1; among them, compared with the normal group, # P < 0.05, ## P < 0.01. Figure 5: Detection results of the number of plaques / whole spleen of mice after the composition intake in Example 1. Figure 6: Blood glucose response curves of glucose and the composition in Example 1; among them, *P < 0.05 indicates a significant difference, and **P < 0.01 indicates a highly significant difference. Figure 7: Blood glucose response curves of glucose and the composition in Comparative Example 1; among them, **P < 0.01 indicates a highly significant difference. Figure 8: Blood glucose response curves of glucose and the composition in Comparative Example 2; among them, **P < 0.01 indicates a highly significant difference. Figure 9: Blood glucose response curves of glucose and the composition in Comparative Example 3; among them, **P < 0.01 indicates a highly significant difference. Figure 10: Detection picture of the sinking mass of the sample in Example 1. Figure 11: Detection picture of the sinking mass of the sample in Comparative Example 4. Figure 12: Detection picture of the sinking mass of the sample in Comparative Example 6. Figure 13: Detection picture of the color of the sample in Example 1. Figure 14: Detection picture of the color of the sample in Comparative Example 5. Figure 15: Detection picture of the color of the sample in Comparative Example 6. Detailed implementation manners The various exemplary embodiments, features, and aspects of the present invention will be described in detail below. The term "exemplary" used herein means "serving as an example, embodiment, or illustration". Any embodiment described herein as "exemplary" is not necessarily to be construed as superior or better than other embodiments. In addition, for a better illustration of the present invention, numerous specific details are given in the following detailed implementation manners. Those skilled in the art should understand that the present invention can also be implemented without certain specific details. In other instances, methods, means, equipment, and steps well-known to those skilled in the art are not described in detail so as to highlight the gist of the present invention. Unless otherwise stated, the units used in this specification are all international standard units, and the numerical values and numerical ranges appearing in the present invention should be understood to include the inevitable systematic errors in industrial production. In this specification, the meaning expressed by using "may" includes both the meaning of performing a certain process and the meaning of not performing a certain process. In this specification, the "some specific / preferred implementation manners", "other specific / preferred implementation manners", "implementation manners", etc. mentioned refer to the specific elements (such as features, structures, properties, and / or characteristics) related to the implementation manner, which are included in at least one of the implementation manners described herein, and may exist in other implementation manners or may not exist in other implementation manners. In addition, it should be understood that the elements can be combined in various implementation manners in any suitable way. In this specification, the numerical range expressed by using "numerical value A to numerical value B", "numerical value A or above / below" refers to the range including the endpoint numerical values A and B. In this specification, when using "normal temperature" and "room temperature", the temperature can be 23 ± 2 °C. In this specification, "utilizable carbohydrates" refer to carbohydrates that can be digested and absorbed by the human body. The main utilizable carbohydrates contained in human food are glucose and fructose in monosaccharides, sucrose, maltose, and lactose in disaccharides, and starch in polysaccharides, etc. In addition, unless otherwise defined, other technical and scientific terms used in the present invention have the same meaning as commonly understood by those of ordinary skill in the technical field to which the present invention belongs. (Nutritional composition for blood glucose control) The present invention provides a nutritional composition for blood glucose control, which takes milk-based components as the main ingredients, and also includes colostrum components and oligosaccharide components. (Milk-based components) In principle, there is no particular limitation on the source of the milk powder base material, which may be a component derived from animal milk such as cow's milk or goat's milk, preferably, from cow's milk or goat's milk, and more preferably, from cow's milk. For such a base material, the base material components meeting the protein and fat requirements of the present invention may be obtained by conventional means in the art, such as defatting, wet mixing, dry mixing, etc. In some embodiments, the milk-based material component is a milk-based raw material produced by wet and / or dry processes using raw (sheep) milk and / or whole-fat (sheep) milk powder, skimmed milk and / or skimmed milk powder, lactose, whey protein powder (including hydrolyzed and non-hydrolyzed types), vitamins, minerals, etc. In some specific embodiments, based on the total mass (dry weight) of the milk base component: The protein content of the milk base is 20-28 mass%, for example 20 mass%, 21 mass%, 22 mass%, 23 mass%, 24 mass%, 25 mass%, 26 mass%, 27 mass%, 28 mass%, etc., preferably 20-25 mass%, more preferably 22-25 mass%. If the protein content is too low, it will lead to insufficient improvement in nutrition and immunity, and if the protein content is too high, it will cause difficulties in the manufacturing process. The fat content is below 16%, preferably 10-16% by mass, for example 10% by mass, 11% by mass, 12% by mass, 13% by mass, 14% by mass, 15% by mass, 16% by mass, etc., more preferably 11-14% by mass; if the fat content is too low, the energy supplement or nutrition provided will be insufficient, and if the fat content is too high, it will lead to adverse effects on blood sugar control. In addition to the above two ingredients, there is no particular restriction on the content of other components that may be contained in the milk base in principle. In some preferred embodiments, from the perspective of balancing nutrition and promoting immunity and inhibiting blood sugar: The content of carbohydrates in the milk base material can be 45-60% by weight, such as 45%, 47%, 49%, 51%, 53%, 55%, 57%, 59%, 60%, etc., preferably 45-55%, more preferably 50-55%. At the same time, the milk base material also contains appropriate amounts of ash and water, with an ash content of 4-6% by weight and a water content of less than 3.5% by weight. Furthermore, for the content of the milk base component in the nutritional composition of the present invention (calculated on a dry weight basis), it can be 30 to 96.98% by mass, such as 30% by mass, 35% by mass, 40% by mass, 45% by mass, 50% by mass, 55% by mass, 60% by mass, 65% by mass, 70% by mass, 75% by mass, 80% by mass, 85% by mass, 90% by mass, 95% by mass, etc., preferably 45 to 91.5% by mass, more preferably 45 to 90% by mass. (Colostrum component) For the colostrum component, since it contains components such as immunoglobulins in a higher content relative to normal milk, it is used as an important additive component in the present invention. However, although the adjustment of the colostrum component can increase the content of immunoglobulins and the like, it will also cause the loss of other nutritional components, and will also cause problems such as poor sensory properties of the product's flavor and color, and will also affect the reconstitution and usability of the product. The present invention discovers that by controlling the content of immunoglobulins in colostrum to be above 10% by mass, the immunological functionality, nutritional value, and processing usability can be balanced. In some embodiments, the colostrum component is preferably a bovine colostrum component. The bovine colostrum component is a raw material prepared by low-temperature spray drying or freeze drying of the milk within about 3 days after a cow gives birth. In some specific embodiments, based on the total mass (dry weight) of the bovine colostrum component: the content of immunoglobulin IgG in the bovine colostrum component is above 10% by mass, preferably above 20% by mass, more preferably not exceeding 30% by mass, such as 10% by mass, 11% by mass, 12% by mass, 13% by mass, 14% by mass, 15% by mass, 16% by mass, 17% by mass, 18% by mass, 19% by mass, 20% by mass, 21% by mass, 22% by mass, 23% by mass, 24% by mass, 25% by mass, 26% by mass, 27% by mass, 28% by mass, 29% by mass, 30% by mass, etc. If the content of IgG is too low, the promoting effect on immunity is not obvious, while if the content of IgG is too high, there are usually certain difficulties in industrial preparation, and in some cases, the loss of other nutritional components caused by component concentration is too serious. Severe. In addition, for the colostrum component, it is preferably desired to avoid introducing a high fat content. Therefore, in some preferred embodiments, based on the total mass (dry weight) of the bovine colostrum component, the fat content in the bovine colostrum component is 6% by mass or less, preferably 5% by mass or less. There is no particular limitation on the method for preparing the colostrum fraction, especially the bovine colostrum fraction, and it can be obtained typically by freeze-drying or spray-drying after component separation, concentration, etc. Preferably, it can be used in the form of a solid powder. In some embodiments, based on the total mass of the nutritional composition (dry weight): The content of the bovine colostrum component is 0.2 to 20% by mass, for example, 0.2%, 0.4%, 0.8%, 1.0%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20% by mass, etc., preferably 0.5 to 15% by mass, and more preferably 2 to 15% by mass. (Oligosaccharide component) In the present invention, the oligosaccharide component is used as an added component to improve the taste and promote blood sugar. In some specific embodiments, the oligosaccharide is selected from one or more of isomaltooligosaccharide, maltooligosaccharide, fructooligosaccharide, galacto-oligosaccharide and breast milk oligosaccharide. The present invention is not particularly limited to the optional breast milk oligosaccharide. Exemplarily, the breast milk oligosaccharide includes one or more of 2'-fucosyllactose, 3-fucosyllactose, 3'-sialyl lactose, 6'-sialyl lactose, lactose difucosylatetraose, lactose-N-neotetraose, and lactose-N-tetraose. In some embodiments, based on the total mass of the nutritional composition (dry weight): The content of the oligosaccharide component is 3 to 30 mass%, for example, 3 mass%, 4 mass%, 5 mass%, 6 mass%, 7 mass%, 8 mass%, 9 mass%, 10 mass%, 15 mass%, 20 mass%, 25 mass%, 30 mass%, etc., preferably 5 to 25 mass%, and more preferably 8 to 20 mass%. By using the above-mentioned appropriate amount of oligosaccharides, the relative content of carbohydrates with strong glycemic effect in the nutritional composition is reduced, but the nutrients in the composition, especially the nutrients for improving immunity, can still be maintained within a sufficient content range. (Other components) In principle, there is no particular limitation on other components that can be used in the nutritional composition of the present invention. Typically, various vitamins, functional unsaturated fatty acids, etc. can be cited. The present invention combines bovine colostrum components, oligosaccharide components and milk-based components to achieve the effect of enhancing the body's immunity while stabilizing blood sugar. In some specific embodiments, the nutritional composition for blood sugar control of the present invention is composed of the milk-based component, bovine colostrum component and oligosaccharide component. The nutritional composition provided by the present invention can not only enhance immunity, but also balance and control blood sugar. Moreover, the composition of this nutritional composition is not complex and mainly consists of milk-based raw materials. Compared with many foods and health products with multiple functional components for blood sugar control or immunity enhancement, this nutritional composition is more suitable for daily consumption, is also convenient for production and processing, and the resulting finished product has good taste, flavor and reconstitutability. The nutritional composition provided by the present invention is applicable to sugar-control populations with a need to enhance immunity, including but not limited to diabetics and people with impaired glucose tolerance. In some embodiments, the GI value of the nutritional composition provided by the present invention is below 40, preferably below 38, more preferably below 35, and further preferably below 30. At the same time, in some embodiments, the GL value of the nutritional composition provided by the present invention is below 10, preferably below 6, more preferably below 4, and further preferably below 3. The nutritional composition provided by the present invention can be prepared by the following method: accurately weigh the colostrum component, oligosaccharide component, and milk-based ingredient component according to the formula requirements, and obtain them by dry mixing (such as mechanical agitation mixing or pneumatic conveying mixing), or weigh the oligosaccharide component according to the formula requirements, and add it to the milk-based ingredient component through a wet production process to obtain a semi-finished product containing oligosaccharides, and then weigh the semi-finished product and the colostrum component in the formula dosage, and obtain them by dry mixing (such as mechanical agitation mixing or pneumatic conveying mixing). In some specific embodiments, the form of the nutritional composition of the present invention is solid, semi-solid or liquid, preferably in the form of a powdery solid. The powdery solid nutritional composition provided by the present invention not only has good effects on promoting immunity and stabilizing blood sugar, but also has good reconstitutability for use. The present invention does not make special limitations on the specific nutritional components and their contents of the nutritional composition. From the perspective of helping to improve immunity and balance blood sugar while supplementing the nutrients required by the body, in some preferred embodiments, the nutritional composition for blood sugar control contains the following nutritional components (dry weight): Protein: 19-27% by mass, Fat: 9-13% by mass, Carbohydrates: 51-63% by mass. (Dairy products) The present invention also provides dairy products containing or using the above-mentioned nutritional composition, which are used for controlling blood sugar and providing nutritional supplements. At the same time, it can help enhance immunity. For specific dairy products, the present invention does not make special limitations. It is applicable to sugar-control populations with a need to enhance immunity, including but not limited to diabetics and people with impaired glucose tolerance. For example, it can be dairy products for children, dairy products for pregnant women or dairy products for the elderly and middle-aged. In some specific embodiments, the dairy product of the present invention is a liquid dairy product or a milk powder product, preferably a milk powder product. In addition, the dairy product provided by the present invention may also contain other optionally used food ingredients, such as other vegetables, fruits, grains, animal milk, functional additive components, and any excipients acceptable in food, etc., and such ingredients can be used in liquid, solid or semi-solid forms. Examples The embodiments of the present invention will be described in detail below in conjunction with examples. However, those skilled in the art will understand that the following examples are only used to illustrate the present invention and should not be construed as limiting the scope of the present invention. For those not specified in the examples, they are carried out under conventional conditions or conditions recommended by the manufacturer. For reagents or instruments not specified in the manufacturer, they are all conventional products that can be obtained through commercial purchase. Example 1 This example provides a nutritional composition, including the following components in parts by weight: 8 parts of colostrum powder, 8 parts of isomaltooligosaccharide, and 84 parts of milk-based powder, wherein the IgG content of the colostrum powder is 25%. The preparation method of the milk-based powder used in this example is: raw (goat) milk and / or whole-fat (goat) milk powder, skim milk and / or skim milk powder, lactose, whey protein powder (including hydrolyzed and non-hydrolyzed types), vitamins, minerals, etc. are produced by wet process and / or dry process. The nutritional composition of this example is in powder form. The specific preparation method is: accurately weigh colostrum powder, isomaltooligosaccharide, and milk-based powder according to the formula requirements, mix them by mechanical agitation for 120 s or by pneumatic conveying for 300 s and then package, or weigh isomaltooligosaccharide as required and add it to the milk-based powder through a wet production process to obtain a semi-finished product containing isomaltooligosaccharide, and then weigh the semi-finished product and colostrum powder in the formula amount, mix them by mechanical agitation for 120 s or by pneumatic conveying for 300 s and then package. Example 2 This example provides a nutritional composition, including the following components in parts by weight: 8 parts of colostrum powder, 10 parts of isomaltooligosaccharide, and 82 parts of milk-based powder, wherein the IgG content of the colostrum powder is 25%. The preparation method of the milk-based powder used in this example is the same as that in Example 1. The nutritional composition of this example is in powder form, and the specific preparation method is the same as that in Example 1. Example 3 This example provides a nutritional composition, including the following components in parts by weight: 2 parts of colostrum powder, 8 parts of isomaltooligosaccharide, and 90 parts of milk-based powder, wherein the IgG content of the colostrum powder is 25%. The preparation method of the milk-based powder used in this example is the same as that in Example 1. The nutritional composition of this example is in powder form, and the specific preparation method is the same as that in Example 1. Example 4 This example provides a nutritional composition, which comprises the following components by weight: 0.5 part of colostrum powder, 10 parts of isomaltooligosaccharide, and 89.5 parts of milk-based powder, wherein the IgG content of the colostrum powder is 25%. The preparation method of the milk-based powder used in this example is the same as that in Example 1. The nutritional composition in this example is in powder form, and the specific preparation method is the same as that in Example 1. Example 5 This example provides a nutritional composition, which comprises the following components by weight: 15 parts of colostrum powder, 17.5 parts of isomaltooligosaccharide, and 67.5 parts of milk-based powder, wherein the IgG content of the colostrum powder is 25%. The preparation method of the milk-based powder used in this example is the same as that in Example 1. The nutritional composition in this example is in powder form, and the specific preparation method is the same as that in Example 1. Example 6 This example provides a nutritional composition, which comprises the following components by weight: 15 parts of colostrum powder, 20 parts of isomaltooligosaccharide, and 65 parts of milk-based powder, wherein the IgG content of the colostrum powder is 25%. The preparation method of the milk-based powder used in this example is the same as that in Example 1. The nutritional composition in this example is in powder form, and the specific preparation method is the same as that in Example 1. Comparative Example 1 This comparative example provides a composition, which comprises the following components by weight: 1 part of colostrum powder, 0 part of isomaltooligosaccharide, and 99 parts of milk-based powder, wherein the IgG content of the colostrum powder is 25%. The preparation method of the milk-based powder used in this comparative example is as follows: Raw milk and / or whole milk powder, skim milk and / or skim milk powder, lactose, whey protein powder (including hydrolyzed type and non-hydrolyzed type), vitamins, minerals, etc. are produced and prepared by wet process and / or dry process. The composition in this comparative example is in powder form, and the specific preparation method is as follows: Weigh accurately colostrum powder, isomaltooligosaccharide, and milk-based powder according to the formula requirements, mix them by mechanical stirring dry mixing for 120 s, and then package. Comparative Example 2 This comparative example provides a composition, which comprises the following components by weight: 0 part of colostrum powder, 3 parts of isomaltooligosaccharide, and 97 parts of milk-based powder. The preparation method of the milk-based powder used in this comparative example is the same as that in Comparative Example 1. The composition in this comparative example is in powder form, and the specific preparation method is the same as that in Comparative Example 1. Comparative Example 3 This comparative example provides a composition, which comprises the following components by weight: 0.1 part of colostrum powder, 6 parts of isomaltooligosaccharide, and 93.9 parts of milk-based powder, wherein the IgG content of the colostrum powder is 25%. The preparation method of the milk-based powder used in this comparative example is the same as that in Comparative Example 1. The composition of this comparative example is a powder, and the specific preparation method is the same as that in Comparative Example 1. Comparative Example 4 This comparative example provides a composition, including the following components in parts by weight: 25 parts of bovine colostrum powder, 4 parts of isomaltooligosaccharide, and 71 parts of milk-based powder, wherein the IgG content of the bovine colostrum powder is 25%. The preparation method of the milk-based powder used in this comparative example is the same as that in Comparative Example 1. The composition of this comparative example is a powder, and the specific preparation method is the same as that in Comparative Example 1. Comparative Example 5 This comparative example provides a composition, including the following components in parts by weight: 0.1 part of bovine colostrum powder, 35 parts of isomaltooligosaccharide, and 64.9 parts of milk-based powder, wherein the IgG content of the bovine colostrum powder is 25%. The preparation method of the milk-based powder used in this comparative example is the same as that in Comparative Example 1. The composition of this comparative example is a powder, and the specific preparation method is the same as that in Comparative Example 1. Comparative Example 6 This comparative example provides a composition, including the following components in parts by weight: 25 parts of bovine colostrum powder, isomaltooligosaccharide 35 parts, and 40 parts of milk-based powder, wherein the IgG content of the bovine colostrum powder is 25%. The preparation method of the milk-based powder used in this comparative example is the same as that in Comparative Example 1. The composition of this comparative example is a powder, and the specific preparation method is the same as that in Comparative Example 1. Table 1 Components of the compositions in the examples and comparative examples of this application Test Example 1: Immune function test 1. Preparation and grouping of test animals The test animals were raised in an environment with an indoor temperature of 20 - 25°C and a relative humidity of about 50%. The light was alternated between light and dark every 12 hours. The feed, drinking water, etc. were all uniformly matched, and the indoor environment was kept well ventilated. The cages were cleaned every day to maintain a good hygienic environment. 120 ICR male mice were tested in two batches, with 60 mice in each batch. Each batch was further divided into 4 groups, namely the control group, high-dose group, medium-dose group, and low-dose group (15 mice in each group). 2. Setting of test doses and feeding amounts The daily recommended dosage of the composition in Example 1 is 56 g. The high, medium, and low-dose groups were set at 20, 10, and 5 times, namely the doses were 18.67 g / kg, 9.33 g / kg, and 4.67 g / kg, and another control group (normal group) was set. (According to the "test for enhancing immune function" in health products, generally 3 dose groups are set, with 10 times the human recommended dose as one of the doses, and another two dose groups are set.) After 30 days of oral gavage at 20 mL / kg per day, the relevant immune indexes of the two batches of test mice were detected respectively. 3. Test items One group of experimental mice was tested for spleen lymphocyte transformation assay and NK cell activity; another group of experimental mice was tested for delayed hypersensitivity reaction assay, half hemolysis value and hemolytic plaque assay. 4. Test results 4.1 Con A-induced spleen lymphocyte transformation assay The lymphocyte proliferation of mice in each group was detected by ConA-induced assay. The results are shown in Figure 1 and Table 2. It was found that there was no significant enhancement compared with the control group at each dose. Table 2 OD values of mice in each group in Con A-induced spleen lymphocyte transformation assay ( n = 15) 4.2 Determination of NK cell activity Normally, lactate dehydrogenase (LDH) contained in the cytoplasm of living cells cannot pass through the cell membrane. However, when the target cells are attacked by NK cells, LDH can be released outside the cells. Therefore, the stronger the activity of LDH, the higher the activity of NK cells. As shown in Table 3 and Figure 2 for the LDH content of mice in each group, the data indicate that the activity of LDH released after the attack of NK cells on target cells by mice under the high-dose composition is significantly higher than that of the normal group (P < 0.05), which shows that the composition has a significant promoting effect on the non-specific immunity function of mice. Table 3 LDH activity values of mice in each group (U / gprot) ( n = 15) Note: Compared with the normal group, # P < 0.05. 4.3 Sheep cell-induced delayed type hypersensitivity assay in mice As shown in Table 4 and Figure 3, the high-dose and medium-dose compositions can inhibit the delayed type hypersensitivity induced by SRBC (P < 0.01), indicating that the composition has a certain promoting effect on the cellular immune function of mice. Table 4 Differences in footpad swelling of mice in each group (mm) ( n = 15) Note: Compared with the normal group, ## P < 0.01. 4.4 Determination of serum hemolysin - half hemolysis value Mice were given different doses of the composition. It was found that the half hemolysis values of mice in the high-dose, medium-dose and low-dose groups were significantly increased compared with the normal group (shown in Table 5 and Figure 4, P < 0.05, 0.01), indicating that the composition can improve the monocyte phagocytosis ability of the body. Table 5 HC of mice in each group50 ( n = 15) Note: Compared with the normal group, # P < 0.05, ## P < 0.01. 4.5 Hemolytic plaque assay The hemolytic plaque assay showed that the number of plaque-forming cells was not statistically significant in total spleen cells (shown in Table 6 and Figure 5). Table 6 Number of plaques per total spleen in each group of mice ( n = 15) 5. Test conclusion According to the result judgment criteria for the immune-enhancing function of health foods: in the four aspects of cellular immunity, humoral immunity, mononuclear macrophage function, and NK cell activity, if any two aspects are positive, the result can be judged as positive. In this test, the cellular immune function included the Con A-induced spleen lymphocyte transformation experiment and the sheep red blood cell-induced murine delayed type hypersensitivity experiment (DTH). Among them, the result of the Con A-induced spleen lymphocyte transformation test was negative, and the high-dose group and the medium-dose group were positive in the DTH reaction. According to the health food result judgment rule, it can be judged that this product has the function of enhancing cellular immune function; the humoral immune experiment included the antibody-forming cell experiment (hemolytic plaque assay) and the serum hemolysin determination experiment. The result of the antibody-forming cell experiment (hemolytic plaque assay) was negative, and the high-dose, medium-dose, and low-dose groups were positive in the serum hemolysin determination experiment. Therefore, it can be determined that the composition of Example 1 has a certain function of enhancing humoral immune function; the NK cell activity test showed that the high-dose group of the sample had a significant promoting effect on non-specific immune function. Through the above experiments, the composition of Example 1 has the function of enhancing immunity. Test Example 2: Steady blood glucose efficacy test (Food glycemic index evaluation test) 1. Subject selection, inclusion, and exclusion criteria 1.1 Requirements for the number of subjects: The number of subjects to be tested can be determined according to the requirements of the measurement design, which is 12 people. 1.2 Healthy adults (aged 18 to 60 years), half male and half female, non-pregnant women and lactating mothers; 1.3 Body mass index within the normal range (18.5 kg / m 2 ~24.0 kg / m 2 ); 1.4 No history of diabetes (or impaired glucose tolerance), no other metabolic diseases, digestive system diseases, endocrine system diseases, and mental diseases, etc.; 1.5 No history of allergy and intolerance to the test food; 1.6 Have not taken nutrient supplements that affect glucose tolerance, and have not taken medications such as oral contraceptives, acetylsalicylic acid, steroids, protease inhibitors, and antipsychotics within the past 3 months. 1.7 Be able to tolerate a fasting state of at least 10 hours. 1.8 Exclusion criteria: Other situations not suitable for inclusion. 2. Test methods 2.1 Test requirements and methods Three days before the test, the subjects should have regular work and rest and normal diet; avoid high-fiber and high-sugar foods for dinner on the day before the test, do not drink alcohol, and start fasting before 22:00; avoid strenuous exercise in the early morning on the day of determination. The test samples are divided into reference foods and test foods to be measured. The reference foods are food-grade or pharmaceutical-grade anhydrous glucose, glucose monohydrate, or glucose solution (equivalent to containing the target amount of anhydrous glucose); the test foods to be measured are the samples prepared in Example 1. After the subjects arrive at the test site, they should sit quietly for 10 minutes and then start the test meal determination. Collect fasting blood samples twice at intervals of 5 minutes (-5 minutes and 0 minutes). After the collection is completed, start eating. Eat all the test substances within 5 - 10 minutes, and start timing from the time of the first bite. Collect blood samples at 15, 30, 45, 60, 90, and 120 minutes after the meal respectively. The test cycle includes 4 independent test meal determinations, including 3 times for the reference food and 1 time for the composition, using a random design. The interval between each independent test meal determination is ≥72 hours, and the test food to be measured is arranged between the 3 reference food determinations. 2.2 Dosage and administration method of the test substances The nutritional components of the test substances are as follows: Table 7 Nutritional components of the test substances According to the carbohydrate content of the test substances, calculate the test substances equivalent to 25 g of available carbohydrates. For Example 1, Comparative Example 1, Comparative Example 2, and Comparative Example 3, they are 53.65 g, 52.08 g, 54.42 g, and 56.46 g respectively. Administration method: Weigh 53.65 g, 52.08 g, 54.42 g, and 56.46 g of the corresponding samples of Example 1, Comparative Example 1, Comparative Example 2, and Comparative Example 3 respectively, add 250 ml of warm water (about 50 °C), stir evenly and then consume. 3. Test indicators Blood glucose concentration in the blood, including fasting blood glucose concentration and postprandial blood glucose concentration. 4. Test results 4.1 Example 1 4.1.1 Test results of reference glucose and composition (1) Aref values and average Aref values of three glucose tests The Aref value is the IAUC value of the reference food (IAUC refers to the increase in the area under the blood glucose response curve). The IAUC value is obtained by plotting the response curve based on the blood glucose concentrations detected at each time point. According to the time (min) and the change in blood glucose (mmol / L), the geometric method is used to calculate the sum of the areas of the parts above the fasting blood glucose baseline level. Table 8 Aref values and average Aref values for glucose tests (2) Blood glucose concentrations and A t values at each time point for the composition test A t The value is the IAUC value of the test food. Table 9 Blood glucose concentrations and A t values at each time point for the composition test 4.1.2 GI value of the composition According to the GI calculation formula, GI composition = A t composition / average Aref × 100. The calculation results are shown in the following table: Table 10 GI values of the composition As can be seen from the above table, the GI of the composition is 25.64, which is rounded to 26. According to the result determination in "WS / T652 Determination Method for Glycemic Index of Foods", GI = 26 < 55, so it is a low-GI food. 4.1.3 Blood glucose response curve The blood glucose response curve is an intuitive manifestation of blood glucose after ingestion. According to the blood glucose response curve (Table 11 and Figure 6), the blood glucose response curve of the test substance shows a slow upward trend compared with glucose before 30 min, and the blood glucose reaches the peak at 30 min. At this time, the blood glucose level of the test substance is only 69% of that of the reference substance glucose; then the blood glucose shows a slow downward trend, and the overall blood glucose level is stable with small fluctuations. Table 11 Results of variance analysis of blood glucose responses of glucose and the composition at each time point Note: * P < 0.05 indicates a significant difference, ** P < 0.01 indicates a highly significant difference. During the ingestion of the composition in Example 1, the human blood glucose slowly rises to the peak within 30 min, and the blood glucose peak of the composition is only 69% of the peak of the glucose standard. After that, the blood glucose level begins to slowly decline. The blood glucose curve of the composition 2 h after a meal shows a "slow rise and slow fall" state compared with the glucose standard. The composition helps to maintain the stability of postprandial blood glucose and thus can avoid a series of adverse metabolic reactions caused by severe blood glucose fluctuations. 4.2 Comparative Example 1 4.2.1 Test Results of Reference Glucose and Composition (1) Aref Values and Aref Averages of Three Glucose Tests Table 12 Aref Values and Aref Averages of Glucose Tests (2) Blood Glucose Concentrations and A t Values at Each Time Point of Composition Test Table 13 Blood Glucose Concentrations and A t Values at Each Time Point of Composition Test 4.2.2 GI Value of Composition According to the GI calculation formula, GI Composition = A t Composition / Aref Average × 100, and the calculation results are as follows in the table: Table 14 GI Value of Composition As can be seen from the above table, the GI of the composition is 42.56, rounded to 43. According to the result judgment of "WS / T652 Determination Method for Glycemic Index of Foods", GI = 43 < 55, so it is a low-GI food. 4.2.3 Blood Glucose Response Curve The blood glucose response curve is an intuitive manifestation of blood glucose after ingestion. According to the blood glucose response curve (Table 15 and Figure 7), within 120 min, the trends of the blood glucose response curves of the test substance and the reference glucose are similar. It rises to the peak within the first 30 min, and at this time, the blood glucose peak of the test substance is only 69% of that of glucose. The blood glucose response curve of the test substance shows a slow upward trend compared with glucose before 30 min; then the blood glucose shows a slow downward trend and remains relatively stable within 90 - 120 min. The overall blood glucose level of the test substance is stable with little fluctuation. Table 15 Results of Variance Analysis of Blood Glucose Response of Glucose and Composition at Each Time Point Note: * P < 0.05 indicates a significant difference, ** P < 0.01 indicates a highly significant difference. 4.3 Comparative Example 2 4.3.1 Test Results of Reference Glucose and Composition (1) Aref Values and Aref Averages of Three Glucose Tests Table 16 Aref Values and Aref Averages of Glucose Tests (2) Blood Glucose Concentrations and A t Values at Each Time Point of Composition Test Table 17 Blood Glucose Concentrations and A t Values at Each Time Point of Composition Test 4.3.2 GI value of the composition According to the GI calculation formula, GI composition = A t Composition / Aref average value × 100, and the calculation results are shown in the following table: Table 18 GI value of the composition As can be seen from the above table, the GI of the composition is 34.87, which is rounded to 35. According to the result judgment of "WS / T 652 Determination Method for Glycemic Index of Foods", GI = 35 < 55, so it is a low-GI food. 4.3.3 Blood glucose response curve The blood glucose response curve is an intuitive manifestation of blood glucose after ingestion. As can be seen from the blood glucose response curve (Table 19 and Figure 8), within 120 minutes, there are slight differences in the trends of the blood glucose response curves of the test substance and the reference substance glucose. The peak is reached within the first 30 minutes. At this time, the blood glucose peak of the test substance is only 78% of that of glucose. The blood glucose response curve of the test substance shows a slow upward trend compared with glucose before 30 minutes; subsequently, the blood glucose shows a slow downward trend and remains relatively stable within 60 - 90 minutes. The overall blood glucose level of the test substance is stable with small fluctuations. Table 19 Analysis of variance results of blood glucose responses of glucose and composition at each time point Note: * P < 0.05 indicates significant difference, ** P < 0.01 indicates extremely significant difference. 4.4 Comparative example 3 4.4.1 Test results of reference substance glucose and composition (1) Aref values and Aref average values of three glucose tests Table 20 Aref values and Aref average values of glucose tests (2) Blood glucose concentrations and A t values at each time point of the composition test Table 21 Blood glucose concentrations and A t values at each time point of the composition test 4.4.2 GI value of the composition According to the GI calculation formula, GI composition = A t Composition / Aref average value × 100, and the calculation results are shown in the following table: Table 22 GI value of the composition As can be seen from the above table, the GI of the composition is 34.36, which is rounded to 34. According to the result judgment of "WS / T 652 Determination Method for Glycemic Index of Foods", GI = 34 < 55, so it is a low-GI food. 4.4.3 Blood glucose response curve The blood glucose response curve is an intuitive representation of blood glucose after consumption. According to the blood glucose response curve (Table 23 and Figure 9), within 120 minutes, the blood glucose response curve trends of the test and reference glucose are similar. It rises to a peak within the first 30 minutes. Compared with fasting blood glucose, the peak blood glucose level after consuming the test object increased by 17%, and the peak blood glucose level after consuming glucose increased by 65%. The peak blood glucose level after consuming the test object is only 72% of that of glucose. Compared with glucose, the blood glucose level after consuming the test food rises steadily; then the blood glucose concentration gradually decreases and remains stable within 60 to 120 minutes. The downward trend of the blood glucose response curve after consuming the test object is slower than that after consuming glucose, which is conducive to stable blood glucose. Table 23 Results of variance analysis of glucose and blood sugar responses of the combination at each time point Note: * There was a significant difference when P<0.05. ** There was a very significant difference when P<0.01. It can be seen from the above that the samples prepared in Example 1, Comparative Example 1, Comparative Example 2 and Comparative Example 3 are all low GI foods. Low GI foods stay in the gastrointestinal tract for a long time, have a low absorption rate, release glucose slowly, have a low peak value after glucose enters the blood, and a slow decline rate. Moreover, Example 1 has a lower GI value (Table 24) compared with Comparative Examples 1, 2, and 3. The blood sugar fluctuation caused by it is more gentle, which helps to stabilize blood sugar after a meal, thereby avoiding a series of adverse metabolic reactions caused by drastic fluctuations in blood sugar. Table 24 GI value Glycemic load (GL): the available carbohydrates in 100g or 1 serving of food. Available carbohydrate (AC): Carbohydrates that can be digested and absorbed in the small intestine, mainly including sugars, starches (except resistant starch) and some sugar alcohols that have a blood sugar-raising effect. Glycemic load can be calculated by the following formula: GL = GI / 100 × C AC . Table 25 Available carbohydrate content and GL value per 1 serving (calculated as 28g) of the test material As can be seen from the above, Example 1 has a lower GL value (Table 25) than Comparative Example 1, Comparative Example 2, and Comparative Example 3. Combining the GI value and the GL value, Example 1 has a better effect of stabilizing blood sugar than Comparative Example 1, Comparative Example 2, and Comparative Example 3, and is more suitable for daily consumption in higher portions. Test Example 3: Sensory Testing Compare the instantizing properties (including sinking time and sinking lumps) of the samples of Example 1, Comparative Example 4 and Comparative Example 6. Sinking time: Weigh 28 g of the samples prepared in Example 1, Comparative Example 4 and Comparative Example 6 respectively, dissolve them in 180 ml of warm boiled water (about 50 °C), start timing from the moment the sample is poured into the warm boiled water, and stop timing after all the samples are submerged in the water, and record the time used. Sinking lumps: Weigh 28 g of the samples prepared in Example 1, Comparative Example 4 and Comparative Example 6 respectively, dissolve them in 180 ml of warm boiled water (about 50 °C), immediately stir clockwise 15 times and counterclockwise 15 times with a stirring spoon, then filter the liquid through a 20-mesh sieve, and observe the undissolved lumps retained by the sieve. Table 26 Instantizing properties Compared with Comparative Example 4 and 6, Example 1 has better instantizing properties than Comparative Example 4 and 6, and fewer lumps after dissolution than Comparative Example 4 and 6. Compare the sensory properties (including color, odor and taste) of the samples of Example 1, Comparative Example 5 and Comparative Example 6. Table 27 Sensory properties (color, odor, taste) Compared with Comparative Example 5 and Comparative Example 6, Example 1 is superior to Comparative Example 5 and Comparative Example 6 in terms of color, odor and taste. Compare the instantizing properties and sensory properties of Example 1 and Comparative Example 6. Table 28 Instantizing properties and sensory properties Compared with Comparative Example 6, Example 1 is superior to Comparative Example 6 in terms of sensory and instantizing properties. It should be noted that although the technical solutions of the present invention are introduced by specific examples, those skilled in the art can understand that the present invention should not be limited thereto. The embodiments of the present invention have been described above. The above description is exemplary and not exhaustive, and is not limited to the disclosed embodiments. Many modifications and variations are obvious to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments. The choice of terms used herein is intended to best explain the principles of the embodiments, practical applications or improvements to the technology in the market, or to enable other ordinary skilled in the art in this technical field to understand the disclosed embodiments.

Claims

1. A nutritional composition for blood sugar control, characterized in that: The nutritional composition has a milk-based component as a main component, and also includes a colostrum component and an oligosaccharide component. Based on the total dry mass of the nutritional composition, the content of the colostrum component is 0.2-20% by mass, the content of the oligosaccharide is 3-30% by mass, wherein, based on dry weight, the content of immunoglobulin IgG in the colostrum component is 10% by mass or more, The milk-based material component is derived from cow's milk or goat's milk, and has a protein content of 20-28% by weight and a fat content of less than 16% by weight based on dry weight.

2. The nutritional composition according to claim 1, characterized in that The oligosaccharide is selected from one or more of isomaltooligosaccharide, maltooligosaccharide, fructooligosaccharide, galacto-oligosaccharide and human milk oligosaccharide.

3. The nutritional composition according to claim 1 or 2, characterized in that Based on the total dry mass of the nutritional composition, the content of the colostrum component is 0.5 to 15% by mass, and the content of the oligosaccharide is 8 to 20% by mass.

4. The nutritional composition according to any one of claims 1 to 3, characterized in that The colostrum component is a bovine colostrum component, and the fat content in the bovine colostrum component is 6% by mass or less based on dry weight.

5. The nutritional composition according to any one of claims 1 to 4, characterized in that Based on dry weight, the carbohydrate content in the milk base component is 45-60% by mass.

6. The nutritional composition according to any one of claims 1 to 5, characterized in that The nutritional composition is in a solid, semi-solid or liquid form.

7. A dairy product for controlling blood sugar and providing nutritional supplement, characterized in that: The dairy product contains or uses the nutritional composition according to any one of claims 1 to 6.

8. The dairy product according to claim 7, characterized in that The dairy products include dairy products for children, dairy products for pregnant women or dairy products for the middle-aged and elderly.

9. The dairy product according to claim 7 or 8, characterized in that The dairy product is a liquid dairy product or a powdered milk product.

10. Use of the nutritional composition according to any one of claims 1 to 6 or the dairy product according to any one of claims 7 to 9 in improving immunity.

Images