1776 results about "Whole milk" patented technology

A method comprising selection of unbroken whole grain rice that are first washed, or whole grain corn that is first reduced in size, and then making an aqueous slurry that is subsequently wet milled to release all the protein, fat, fiber, and starch components normally held in the structure of the grain. The resulting slurry can be reacted with heat to gelatinize the starch and the subsequent product dried. Also, the heated slurry containing the liberated components can be treated to enzymatic hydrolysis via the process of liquefaction and optionally saccharification, producing whole grain rice milk products having diverse carbohydrate compositions. The whole grain milk products are characterized by a nutritional composition containing substantially all the nutritional components of the whole grain, being an opaque whole milk colloid, having smooth texture versus pulpiness, lacking in all bitterness normally associated with whole grain products, and having a variety of sweetness levels from non-sweet to very sweet.

The invention discloses yacon ice cream and a manufacturing method thereof, wherein, the yacon ice cream comprises whole milk powders accounting for 12 to 15 percent, unsweetened evaporated milk accounting for 6 to 9 percent, cream accounting for 7 to 9 percent, white granulated sugar accounting for 3 to 4 percent, starch syrup accounting for 1 to 1.5 percent, sodium alginate accounting for 0.15 to 0.2 percent, monoglyceride accounting for 0.15 to 0.2 percent, yacon granules accounting for 20 to 25 percent and appropriate drinking water. The manufacturing method of the yacon ice cream comprises the steps of yacon granule preparation, raw material mixing preparation, sterilization, homogenizing, cooling, ageing, congealing, filling, rigidification and the like; the yacon ice cream contains yacon granules, achieves cool and delicious taste, achieves double functions of nourishment and health care, and further achieves the nourishment and health care effects of reducing temperature, relieving summer-heat, clearing intestines and stomach, resolving liver toxicity, reducing blood fat, reducing blood pressure, helping digestion, preventing oxidation, preventing constipation and the like compared with the traditional ice cream.

The invention provides a pollen fruit milk tea, which is characterized in that: the mixture is composed of bee pollen or / and pollen 20-40wt%, fruit powder 10-40wt%, vegetable powder 1-10wt%, whole milk powder 10-39wt%, and tea polyphenol 0.5-1wt% and / or tea powder 5-30wt%; the preparation method includes: desiccating, griding and mixing ingredients, griding the mixture at 0-40 DEG C into powder whose diameter is less than 5 micron by supersonic airstream muller, and other processes; furthermore making the product into extract, liquid product. The product not only can be absorbed by human easily and can supply necessary nutrition that people need for metabolism, but also has no bitter, smelly, acerbity flavor, the taste is comfortable and soft, and is practical.

The invention discloses ugine sport nutrition milk tea powder and a preparation method thereof and belongs to the technical fields of solid drinks, modified milk powder and nutritious foods. The milk tea powder is characterized by comprising whole milk powder, skim milk powder, whey protein powder, collagen powder, soy peptides powder, maize oligopeptide, inulin, maltodextrin, soluble soybean polysaccharide, instant tea powder, phospholipid, L-carnitine, a vitamin premix and a mineral premix. The milk tea powder disclosed by the invention has the advantages of giving a full play to the effects of nutrition complementation and cooperative gain, filling a market vacancy and integrating the functions of supplementing calcium, strengthening bones, losing the weight, relieving fatigues, keeping fit and the like; the milk tea powder is good in taste, convenient to eat, good in safety, strong in acceptability, free of toxic or side effects, simple in production process and easy to product and has a great market development potential.

The invention discloses a cherry fruity ice cream and its preparation method. The cherry fruity ice cream is made from the following raw materials of: by weight, 40-60 parts of a cherry juice, 8-15 parts of a strawberry juice, 8-15 parts of a watermelon juice, 40-60 parts of whole milk, 10-20 parts of white sugar, 5-10 parts of cream and 30-50 parts of water. The preparation method comprises the following steps of: 1) uniformly mixing each raw material to obtain a mixture; 2) sterilizing the mixture; 3) putting the mixture into a homogenizer for homogenization; 4) rapidly cooling the mixture to minus 2-4 DEG C, and aging at the temperature; and 5) filling the aged mixture into a stirring barrel of a freezing machine, freezing at the stirring state, taking out, packaging, and quick-freezing and hardening to obtain the ice cream. The ice cream provided by the invention has a simple preparation method, contains no chemical additive, and has health-care effects of whitening, beautifying, clearing away summer heat, strengthening physique and the like.

The invention provides a yoghourt flavor chocolate composition for coating a frozen beverage. In terms of 1,000 parts by weight of the composition, the composition comprises the following raw materials in parts by weight: 180 to 220 parts of white granulated sugar, 120 to 220 parts of powdered whole milk, 280 to 420 parts of coconut oil, 140 to 280 parts of palm oil, 50 to 90 parts of malto dextrin, 10 to 30 parts of cocoa butter substitute, cocoa butter and / or cocoa butter equivalent, 0.5 to 1 part of lecithin, 1 to 3 parts of polyglycerol polyricinoleate, 2 to 6 parts of acidity regulator, and 2 to 5 parts of emulsifier with low hydrophile-lipophile balance (HLB) value. The invention also provides a method for coating a frozen beverage by using the chocolate composition, and a frozen beverage made from the chocolate composition. According to the invention, a chocolate coating which has rich yoghourt flavor and stability can be formed by adding the acidity regulator and regulating the formula and the process.

The invention relates to the food field, and concretely relates to a chocolate used for the external coating of a cold drink, and a particle-containing chocolate coat. The chocolate used for the external coating of a cold drink comprises 33-37wt% of white granulated sugar, 9-11wt% of whole milk power, 23-25wt% of coconut oil, 3-5wt% of anhydrous cream, 4-6wt% of cocoa powder, 9-11wt% of natural cocoa butter, 8-10wt% of cocoa liquor, and 2.5-3.5wt% of an emulsifier, wherein the sum of the weight percentages of all the above components is 100%. Particles can suspend in the chocolate, so the particles can be uniformly distributed in the surface of a product in the coating process, the proper mouthfeel of the externally coated chocolate is guaranteed, and the coating amount of the chocolate can be effectively controlled in order to realize an ideal coating effect.

The invention discloses a prescription milk powder for a piglet and a preparation method thereof. The prescription milk powder comprises the following components: whole milk powder, desalinized whey powder, whey concentrated protein, egg powder, swollen rice powder, powdered grease, glucose, lactose, lysine, methionine, threonine, trace element additive, complex vitamin, glutamine, choline chloride, vitamin C, milk flavouring agent, calcium lactate, calcium dihydrogen phosphate, antioxidant, astragalus polysaccharide and oligosaccharide. The piglet prescription milk powder has high palatability and high water solubility, is abundant in immune globulin, immune polysaccharide, functional oligosaccharide and high-cream lactoprotein, can well overcome the defect of insufficient milk absorption of the piglet, improves the immunity and disease resistance of the piglet and the raising rate and uniformity before ablactation and during the care period, and fully develops the growth potential of the piglet.

The invention relates to a cake and a processing process thereof. The cake comprises, by weight, 100 parts of low-gluten flour, 80-100 parts of egg white, 70-75 parts of egg yolk, 80-100 parts of sugar, 15-20 parts of milk, 15-20 parts of salt, 15-20 parts of whole milk powder, 5-10 parts of baking powder, 25-30 parts of honey, 8-10 parts of baking soda, 40-50 parts of oil, 5-10 parts of calcium propionate, 0.1-0.2 part of potassium sorbate and 10-15 parts of water. The cake is formed by fermentation, filling, primary baking, decapping, demolding, cooling, slicing, secondary baking, cooling, quick freezing, sterilization and packaging. The secondary baking process is added in the processing process so that the cake is crisp in taste from outside to inside and is a novel cake. Besides, thecake is attractive in appearance and good in taste, the grease content is low, dosage of a preservative is little, and compounding of calcium propionate and potassium sorbate enables the dosage of the preservative to be reduced and enables a shelf life to be prolonged.

The invention relates to a feed, in particular to a wholewheat feed suitable for medium and big pigs of 50 kg before slaughter stage. The feed comprises the following components by mass percent of air dry matters: 0-2 percent of fish meal, 0-25 percent of bean pulp, 1-10 percent of rapeseed meal, 0-10 percent of bran coat, 0-30 percent of corn DDGS (distillers dried grains with soluble), 0-15 percent of whole milk rice bran, 0-60 percent of wheat, 0.3-1.5 percent of calcium carbonate, 0.5-1 percent of secondary calcium phosphate, 0-2 percent of soybean oil, 2 percent of premix and additive and 0 / 01-0.02 percent of wheat complex enzyme. The wholewheat feed has the benefits that firstly, corn is completely replaced by wheat through optimizing the feed formula, the growth of medium and big pigs is not influenced and the meat quality is remarkably improved; secondly, the feed active ingredients all conform to the feed hygienic standard and national standard, so that adverse effects can not be caused on the nutritional value of pork pigs; and thirdly, the pork pig raising cost is effectively lowered.

The present invention discloses a weight losing and slimming nutrition package which is characterized by containing the following components in mass percentages: 4%-6% of isomaltooligosaccharide, 3.4%-5.2% of inulin, 14%-21% of malt dextrin, 2.4%-3.6% of fructo-oligosaccharide and 2.0%-3.0% of conjugated linoleic acid glycerides. The weight losing and slimming nutrition package also includes and is blended from the following raw materials: skim milk powder, soybean milk powder (instant soybean flour), whole milk powder, soybean protein isolate, whey protein powder, soybean peptide powder, purified konjac powder, cassia seed extract, lotus leaf extract, compound vitamins, compound minerals, calcium carbonate, L-carnitine, and ethyl vanillin. By conducting compounding of dietary fibers, and combining the soybean peptide powder, cassia seed extract, lotus leaf extract, conjugated linoleic acid glycerides and L-carnitine substances, the nutrition package plays roles in keeping fit and losing weight and slimming, and is especially suitable for the consumption of people with obesity and females demanding slimming and beautifying skin.

The invention discloses formula milk powder assisting development of height of children. The formula milk powder consists of the following components of raw milk or whole milk powder, desalinated wheypowder, skimmed milk powder, solid corn syrup ( or maltodextrin ), whey protein powder, crystallized fructose, vegetable oil, fructo-oligosaccharide, anhydrous butter, galactooligosaccharide, docosa-hexaenoic, bovine coloctrum powder, milk mineral salt, hydrolyzed dried egg yolk, lactoferrin, phosphatide, vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12,vitamin C, magnesium, calcium, iron, zinc, selenium and the like. According to the formula milk powder assisting the development of the height of the children and a production method disclosed by theinvention, the products have the characteristics of ''supplementing, promoting and improving'', namely supplementing nutrition required by growth and development of Chinese children, promoting absorption of key nutrition for the development of the height, and improving immunity of the children, so that the height of the Chinese children is assisted to quickly grow.

The invention discloses lactobacillus plantarum with broad-spectrum antifungal properties. The lactobacillus plantarum is named lactobacillus plantarum AB-1 and is preserved in China General Microbiological Culture Collection Center of China Committee for Culture Collection of Microorganisms with a preservation number of CGMCC No.9653 on September 15th, 2014. The lactobacillus plantarum shows relatively strong broad-spectrum antifungal properties in whole-milk culture mediums and participant compounded and fermented yoghourt; when the lactobacillus plantarum participates in the fermentation of the yoghourt, the flavor features of the fermented yoghourt can be effectively enhanced, and supernatant of the compounded and fermented yoghourt can still show relatively good broad-spectrum bacteriostasis after being treated by pepsin and trypsin. The relatively high survival rate of the lactobacillus plantarum in gastrointestinal fluid further proves that the lactobacillus plantarum has excellent probiotic properties and relatively strong survival ability in human bodies. Besides, the lactobacillus plantarum has relatively good bacteriostasis for fusariwn oxysporum and phytophthora drechsleri.

The invention discloses stewing-free room-temperature snow skin moon cake premixed flour, a room-temperature snow skin moon cake and a preparation method of the premixed flour. The premixed flour comprises the following components according to mass percentage: 35%-44% of pre-gelatinized sticky rice powder, 21%-23% of sucrose powder, 12%-14% of sorbitol powder, 7.5%-8.1% of pre-gelatinized corn starch, 2.5%-2.9% of pre-gelatinized hydroxypropyl distarch phosphate, 5%-5.5% of powdered oil, 4%-5.45% of molecular distillation monoglyceride, 2%-3% of whole milk powder, 1.99%-3% of xanthan gum and 0.01%-0.05% of sodium dehydroacetate. All the components are mixed uniformly and are sieved by a CQ20 sieve to obtain the premixed flour. With the adoption of the premixed flour, the moon cake, which is not stewed, can be kept in a snow skin state at room temperature.

The invention discloses pig homologous raw material-free attracting starter compound feed for porkets. According to a technical scheme adopted by the invention, the feed is composed of the following raw materials by weight percent: 35-45% of a puffed raw material, 5-8% of a soybean protein concentrate, 10-15% of fermented soybean meal, 4-5% of hydrolyzed wheat protein, 6-10% of lactose, 4-8% of whole milk powder, 3-5% of a casein, 2-5% of a nucleotide, 2-5% of fish meal, 1-3% of amino acid, 0.5-2% of glutamine, 0.5-1% of an acidifying agent, 2-5% of plant oil, 0.02-0.1% of a composite vitamin, and 0.1-0.5% of a composite trace element. Application of the feed in the invention presents strong feed attraction to porkets which can start feed taking in1-2d with rapidly increasing intake. With balanced and comprehensive nutrition similar to breast milk, the feed provided in the invention is characterized by high digestibility in porkets, no diarrhoea, effective overcoming of weaning stress, and rapid weight gain, and can effectively increase the porket weaning weight and the weight after two weeks of weaning, as well as improve porket survival rate and production performance. Free of plasma protein powder, dried porcine soluble and other pig homologous raw materials, the feed of the invention has no risk of homologous pig pathogen infection, and boasts significant biosecurity.

The present invention belongs to the technical field of functional foods and relates to a functional probiotic solid beverage capable of maintaining intestinal health and improving immunity and a preparation method thereof. The functional probiotic solid beverage is composed of the following components in parts by weight: 20-30 parts of sorbitol, 10-30 parts of skim milk powder, 10-20 parts of stachyose, 1-20 parts of resistant dextrin, 1-15 parts of whole milk powder, 1-15 parts of isomaltitol, 1-10 parts of isomaltooligosaccharide, 1-10 parts of oligofructose, 0.01-1 part of bifidobacteriumlongum powder, 0.01-1 part of bifidobacterium lactis powder, 0.01-1 part of lactobacillus acidophilus powder, 0.01-1 part of lactobacillus rhamnosus powder MP-108, 0.01-1 part of lactobacillus paracasei powder and 0.01-1 part of lactobacillus fermentum powder. The present invention also provides the preparation method of the functional probiotic solid beverage. The functional probiotic solid beverage is prepared by using a modern technology, convenient to carry and high in safety. Clinical trials show that compared with the probiotic group and the prebiotic group, the functional probiotic solid beverage has remarkable effects on maintaining the intestinal health and enhancing the immunity.

The invention relates to a solid beverage and the preparation method thereof. In the invention a plurality of novel nutritive additives which are blended in reasonable proportions are adopted to achieve the needed effect. The detailed ingredients and the weight proportions (percent) thereof are as follows: 30 to 40 percents of concentrated lactalbumin, 28 to 32 percent of whole milk powder, 5 to 10 percent of oligermerized isomaltiooligosaccharide (IMO), 3.5 to 5 percent of water soluble dietary fiber, 12 to 19 percent of natural fruit powder, 0.8 to 1.5 percent of medium chain triglyceride, 0.9 to 1.5 percent of premix of vitamins and minerals, 0.8 to 1.5 percent of glutamine, 0.7 to 1.2 percent of L-carnitine, 0.2 to 0.5 percent of conjugated linoleic acid, 1 to 1.5 percent of shark cartilage, 3.8 to 5.9 percent of dimethyl sulfone, 0.2 to 0.5 percent of hexadecadienoic acid, 1.5 to 2 percent of amino glucose and 0.5 to 1 percento of glycoprotein. Made by adopting quality protein and carbohydrate as major preferred materials, and adding various novel functional nutritive raw materials properly, the solid beverage is suitable for the population involving with sports.

The invention discloses porket creep feed and a production method thereof. The feed comprises the following components in percentage by weight: 30.0 expanded corns, 30.0 high-quality corns, 12.0 high-protein soybean meal, 4.5 whole milk powder, 4.0 fermentative soybean meal, 3.0 expanded soybeans, 3.0 Chilean white fish meal, 3.0 plasma protein powder, 3.0 acidifying agents, 2.0 sugar, 1.2 stone powder, 1.0 calcium dihydrogen phosphate, 1.0 grade-IV soyabean oil, 0.12 methionine, 0.4 lysine, 0.10 threonine, 0.18 salt, 1.0 porket additives and 0.5 medicament additives. The production method comprises the following steps: crushing the high-quality corns, the high-protein soybean meal and the Chilean white fish meal at one time, granulating at a high temperature and cooling; carrying out secondary crushing after the granulated and cooled high-quality corns, the high-protein soybean meal and the Chilean white fish meal are mixed with the expanded corns and the expanded soybeans; carrying out tertiary mixing with other components of the feed according to the weight percentage and granulating at a low temperature; and packaging and warehousing. The invention optimizes the quality of the porket creep feed, improves the stability and the palatability of the feed, strengthens the digestion and absorption and the availability of nutrition, promotes the health growth of porkets and effectively controls diarrhea, growth retardation, and the like.

The invention discloses a milk powder for calf, which comprises the following constituents (by weigh percent): whey powder 14-21%, whole milk powder 4-23.12%, puffed soybean 49-64%, concentrated soybean protein 1-3%, microelement premix 0.2-0.45%, vitamin premix 0.1-0.4%, calcium hydrogen phosphate 0.12-1.12%, table salt 0.03-0.06%, paunch accelerating agent 0.1-0.3%, intestinal tract protective agent 0.07-0.2%, neomycin 0.02-0.07%, terramicin 0.02-0.08%, anti-oxidizing agent 0.02-0.4%, lypressin 0.02-0.4%, hepionin 1-1.7%, tryptophan 0.5-0.75%, threonine 0.2-0.6%, stone powder 0.8-2% and fat 0.9-3%.

The invention discloses a yoghourt and ice cream power comprising the following constituents (by weight portions): refined granulated sugar 30-50 parts, yoghourt powder 10-40 parts, whole milk powder 5-20 parts, plant grease powder 5-20 parts, guar gum 0.4-1.2 parts, xanthan gum 0.1-0.6 part, propylene glycol alyinate 0.2-1.2 parts, sodium caseinate 0.2-1.2 parts, milk essence 0.05-0.6 part, ethyl maltol 0.001-0.006 part. The invention also discloses the process for preparing ice-cream by utilizing the powder.

The invention relates to a cream cheese and a preparation method thereof. The technical scheme is to use milk fat raw material: 15-85%; whole milk: 10-80%; milk protein raw material: 1-10%; carbohydrate raw material: 1-10%. The present invention expands the raw material source of the cream cheese, uses milk protein raw material, carbohydrate raw material and stabilizer as ingredients, forms a stable texture without whey precipitation, and omits the process step of removing whey. The invention uses lactic acid bacteria including diacetyl lactis streptococcus to mix and ferment the ingredients of cream cheese, so that the product can form a new flavor.

The invention discloses a method for producing novel infant formula milk powder, which comprises: producing vegetable fat powder by a wet-method process; and dry-mixing the vegetable fat powder with other main ingredients, auxiliary ingredients and bioactive materials by using a dry-method process to prepared the infant formula milk powder for infant of different ages. The method has the advantages that: the dry-method process and the wet-method process are combined, the vegetable fat powder is produced by the wet-method process and then the vegetable fat powder is dry-mixed with other main ingredients, auxiliary ingredients and bioactive materials to prepare the infant formula milk powder for infant of different ages, so the investments in milk source construction, equipment, site construction and the like are reduced; high-quality whole milk powder can be directly purchased in China or from foreign countries; and energy conservation, emission reduction, production enlargement and production plan optimization can be realized, and the method has a great instructive significance for improving product nutritional value and the like.

The invention relates to a milk replacer for piglets. The milk replacer contains the following components: non-active whole milk soybean meal, puffed rice, whole milk powder, whey powder, glucose, water-soluble fat powder, lysine, methionine, threonine, composite minerals, composite vitamins, a compound enzyme preparation, synbiotics and plant extracts. Experimental results show that the milk replacer provided by the invention can compensate for the lack of breast milk for piglets, improve the growth and health of piglets, improve ingestion level of weaning piglets and alleviate the weaning stress of piglets.

The invention discloses a preparation method and special yoghourt stabilizer of yoghourt with long shelf life. The method of the invention comprises the following steps: dissolving whole milk powder, stabilizer and sucrose; 2) preheating and homogenizing the materials; 3) sterilizing fluid milk at 90-95 DEG C for 5min, cooling; 4) inoculating, fermenting, breaking emulsion; 5) filling, sealing; 6) pasteuring; 7) cooling, packaging, and 8) inspecting and warehousing. In the method of the invention, the mixed yoghourt is creatively pasteurized, the flora in the yoghourt can be killed and the syneresis of protein resulting in precipitating large amount of whey can not be caused under the protection of the stabilizer; and after either stirred yoghurt or set yoghurt is pasteurized, the yoghourt stabilizer can realize the aims of preventing the precipitation of whey, improving mouthfeel and product quality and increasing product stability. The special yoghourt stabilizer of the invention can effectively prolong the shelf life of yoghourt without controlling the cold chain, and the product shelf life is up to six months under the room temperature.

The invention relates to nutritional meal replacement powder for weight losing, being prepared from the following components in parts by weight: 580-630 parts of whole milk powder, 195-245 parts of inulin, 191-246 parts of resistant dextrin, 160-210 parts of crystalline fructose, 110-130 parts of konjak flour, 45-60 parts of whey protein powder, 50-70 parts of collagen powder, 18-32 parts of calcium carbonate, 10-25 parts of concentrated vanilla, 8-20 parts of milk flavour, 10-25 parts of vitamin premix compound, 1-6 parts of table salt, 1-6 parts of zinc lactate and 1-6 parts of iron lactate. The nutritional meal replacement powder is rich in nutrition, contains multiple dietary fibers, and can increase satiety.

The present invention discloses fruit yogurt soft ice cream powder, which comprises the following raw materials by weight: 20-40 parts of white granulated sugar, 10-30 parts of glucose, 10-30 parts of whole milk powder, 5-30 parts of yogurt powder, 3-20 parts of fruit powder, 1-20 parts of maltodextrin, 1-15 parts of non-dairy creamer, 0.2-1.2 parts of an emulsifier, 0.5-2.4 parts of a stabilizer, 0.2-1.2 parts of citric acid, and 0.05-0.6 part of milk essence. According to the present invention, the soft ice cream prepared from the fruit yogurt soft ice cream powder of the present invention organically integrates the aroma of the fermented yogurt and the fresh fruit aroma, is rich in the beneficial components of the fermented yogurt, and a variety of vitamins and minerals brought by a variety of fruit powders, and has characteristics of rich nutrition, unique taste, easily available raw material, simple preparation process and low cost. The present invention further provides the soft ice cream and a preparation method thereof.

The invention specifically relates to a meal-replacing powder and a preparation method thereof, belonging to the technical field of health food. The meal-replacing powder comprises the following raw materials by weight: oat, red beans, black sesame, walnuts, red dates, Chinese yam, purple sweet potatoes, wolfberry, coix seeds, apples, bananas, soybeans, carrots, peanuts, corn and whole milk powder. According to the meal-replacing powder and the preparation method thereof in the invention, no food additive is added, and the meal-replacing powder has balanced nutrients and mellow taste and is convenient to eat; the raw materials of the meal-replacing powder are common edible raw materials and perform unexpected health care effect after scientific proportioning; the preparation method is simple and mature in process and uses natural and green raw materials; and the prepared meal-replacing powder is free of toxic and side effect, applicable to a wide range of populations and good in eating effect.

The invention discloses a composite probiotic composition for conditioning intestinal tracts, and an application of the composite probiotic composition. The composite probiotic composition is preparedfrom the following components in parts by weight: 1-10 parts of probiotic powder, 10-50 parts of prebiotic powder, 50-90 parts of whole milk powder and 1-70 parts of a nutritive strengthening agent.The composition disclosed by the invention can effectively prevent or alleviate diarrhoea, and recover disequilibrium of microbial populations in the intestinal tracts, broken due to bad diet habits or taking of antibiotics; the probiotic powder is prepared through mixing various strains capable of performing synergistic effects in parts by weight; through resisting invasion and colonization of pathogenic bacteria, the PH value of the intestinal tracts can be regulated, the balance of the intestinal tracts can be maintained, and the health of the intestinal tracts can be regulated; energy is complemented through the prebiotic powder and the nutritive strengthening agent, besides, the proliferation of probiotics in the intestinal tracts is promoted, and excretion is promoted; and besides, the probiotics and prebiotics are in jointed synergistic effects, so that infection caused by harmful bacteria in the intestinal tracts can be effectively reduced, the immunity can be enhanced, and durable diarrhoea can be alleviated.

The invention discloses an infant formula milk powder containing lactoferrin and probiotics, and a preparation method of the milk powder. The infant formula milk powder comprises the following raw material components: 20-40% of whole milk powder, 20-45% of demineralized whey powder, 0-18% of lactose, 0-15% of maltodextrin, 5-25% of mixed vegetable oil, 0-12% of skimmed milk powder, 0-10% of whitegranulated sugar, 1-8% of whey protein concentrate, 0-0.5% of phospholipid, 0.05-0.8% of calcium carbonate, 0.25-0.69% of a compound mineral premix, 0.06-0.07% of a compound vitamin premix, 0.1-1.8% of arachidonic acid powder (AA), 0.005-1.5% of docosahexaenoic acid (DHA), 0-0.09% of inositol, 0-0.08% of L-carnitine-L-tartrate, 0.05-0.13% of L-sodium ascorbate, 0-0.3% of tricalcium phosphate, 0.01-0.1% of lactoferrin, 0.01-0.1% of bifidobacterium animalis (Bb-12), and 0.02-0.07% of nucleotides. The infant formula milk powder prepared by the method of the invention is similar to breast milk innutrient components, meets the nutritional requirements for normal infant development, effectively improves the intestinal environment of infants, and improves the immunity of the infants.

The invention relates to a fruit jelly ice cream, which is made from the following raw materials in weight by percent: 0.1 to 0.3 percent of carrageenan, 0.15 to 0.35 percent of konjaku flour , 0.1 to 0.25 percent of gelatin, 0.15 to 0.25 percent of guar gem, 0.1 to 0.2 percent of sodium carboxymethylcellulose, 4 to 5.5 percent of whole milk powder, 0.4 to 0.6 percent of monoglyceride, 2.5 to 3.5 percent of hydrogenated coconut oil, 23 to 25 percent of white granulated sugar, 0.15 to 0.25 percent of sodium citrate, 0.04 to 0.1 percent of preservative, 0.25 to 0.35 percent of acidity regulator, 0.15 to 0.2 percent of flavoring essence, 0 to 0.02 percent of food colorant and 63.13 to 68.91 percent of water. The invention also provides a production method of the fruit jelly ice cream. The fruit jelly ice cream has the taste of the fruit jelly under the atmospheric temperature, has the taste of the ice cream when in frozen, and can be transformed between the fruit jelly form and the ice cream form.