AU2012204109A1 - Nutritional composition and method of making - Google Patents

Abstract

This invention provides a nutritional composition comprising milk and natural phytonutrients and optional nutritional or beneficial substances, and method of making the nutritional composition.

Description

-1 AUSTRALIA PATENTS ACT 1990 COMPLETE SPECIFICATION FOR A STANDARD PATENT Name of Applicant: Xinyue XU Actual Inventor: Xinyue XU Address for Service: Baldwins Intellectual Property, 16 Chisholm Street, North Ryde, Sydney, NSW 2113 Invention Title: Nutritional composition and method of making The following statement is a full description of the invention, including the best method of performing it known to me:- NUTRITIONAL COMPOSITION AND METHOD OF MAKING FIELD OF INVENTION This invention relates to the field of food, beverage, and nutritional composition. BACKGROUND OF INVENTION Any discussion of the prior art throughout the specification should in no way be considered as an admission that such prior art is widely known or forms part of common general knowledge in the field. Milk and related dairy product are natural foods that are rich in nutrients, easy to digest, and inexpensive. Milk is a good source of vitamin D, vitamin B 1 2 , calcium and phosphorus. For that matter, they have been call "nearly perfect food" or "white blood." Milk has a wide range of nutrients, such as protein, fat, carbohydrate, amino acids, vitamins, and minerals. The main proteins in milk are casein, albumin, globulin, and lactoprotein. There are twenty amino acids in milk including eight essential amino acids for human body. Milk fat is of high quality. It has high digestibility, e.g., above 95% and it contains ample fat-soluble or lipophilic vitamins. The lactose in milk is galactose, which can be easily digested and absorbed by most people. The mineral substances and trace elements in milk are all soluble. The mineral substances, especially calcium and phosphorus, are in good proportions and can be easily digested and absorbed. Milk and related dairy product such as cheese contain conjugated linoleic acid (CLA) which can break down carcinogenic free radical and heal cell membrane quickly. It can prevent cancer by defending the body cells from carcinogen invasion. In addition, the calcium in milk can break down carcinogen in human's intestinal track and eliminate the harmful substances out of the body. Studies have shown that vitamin A, vitamin B 2 , vitamin etc. in milk have protective effects against gastric cancer and colon cancer. 2 Milk and related dairy product also contain many kinds of immunoglobulin, antibodies and protective substances which can strengthen human body's immunity to diseases and also play a role in cancer prevention. In addition, the enzymes in dairy products like yoghurt can protect cancer patients from the side effects of chemotherapy and radiotherapy treatments. Milk and related dairy products are full of nutrients. They contain high quality fat, proteins, vitamins, mineral substances, especially vitamin B, all of which contribute to skin care by nourishing skin, protecting epidermis, working against crack, wrinkles, and discoloration, leaving skin smooth, soft, and bright. They also help prevent hair discoloration and hair loss. The iron, copper, and vitamin A in milk help maintain skin beauty and make skin youthful, smooth, and elastic. The whey components in milk have anti-wrinkle function. Milk can provide skin with moisture and oil which forms a thin film to prevent moisture evaporation. Therefore, milk can be used as "natural skin care product" and "green skin care product." Natural phytonutrients are extracted from natural green plants and contain a variety of vitamins, minerals, chlorophyll and active enzymes in addition to proteins, fats, and carbohydrates of plant sources. Natural phytonutrients can supply many kinds of nutrients that may not be easily obtained or absorbed from other daily diet. Natural phytonutrients are safe and reliable and provide high nutritional value without side effect. Milk is also regarded as the ideal emulsion or carrier for many nutrients, medicines, and other bioactive components. Although many kinds of milk and dairy products have been developed by fortifying with nutrients, such as calcium, vitamin A, D, taurine, etc., there remains need for milk and related dairy products that have natural phytonutrients. It has been known that consumption of highly processed food may lead to many metabolism disorders such as diabetes. A recent study shows that high levels of food toxins called Advanced Glycation End products (AGEs) in infants. Excessive food AGEs, through both maternal blood transmission and baby formula, could 3 together significantly increase children's risk for diseases such as diabetes from a very young age. Since processed food is high in AGEs, there is a great need for food that has high nutritional value and balanced nutritional constitution and at the same time is all natural or close to all natural for the general population especially for women and children. SUMMARY The present invention provides a novel nutritional composition or nutritional product that is made by combining milk or related diary product with 100% natural phytonutrients and optionally adding additional nutritional or beneficial substances. The nutritional composition comprises a protein source, a fat source, a carbohydrate source, vitamins, essential amino acids, minerals, and optional nutritional or beneficial substance such as docosahexaenoic acid (DHA), arachidonic acid (ARA), and prebiotic. The composition also contains in various amounts natural substances from plant such as superoxide dismutase (SOD), chlorophyll, p-carotene, flavonoids (e.g., flavone), folic acids or folates, and natural fiber. The nutritional composition of the present invention is easy to digest and provide physiological and physiochemical benefits. The nutritional composition of the present invention can provide partial or total nutritional support and therefore can be nutritional supplement or meal replacement. The present invention also provides a method of making the nutritional composition. The method comprises providing a plant juice, combining the plant juice with a milk to form a mixture, and drying the mixture to produce a powder. Optionally the plant juice, or the milk, or both are concentrated before mixing. In some embodiments, a juice powder is combined with a milk to form a mixture and the mixture is dried to produce a powder. DESCRIPTION OF INVENTION Unless the context clearly requires otherwise, throughout the description and the claims, the words 'comprise', 'comprising', and the like are to be construed in an 4 inclusive sense as opposed to an exclusive or exhaustive sense; that is to say, in the sense of "including, but not limited to". Nutritional Composition The present invention provides a nutritional composition that is made by combining milk with 100% natural phytonutrients and optionally adding one or more substances that are nutritional or otherwise beneficial. The natural phytonutrients are obtained from green plants and can be in form of plant juice, extract, or powder. Because the nutritional composition has green color from the plant and is completely or nearly completely natural, it is also referred as "green milk" or "green milk powder" in this application. Additional substances can provide either supplements to what exists in the phytonutrients or the milk or substances not existed in the phytonutrients or the milk in their natural states. The additional substance can be a supplemental calcium source, a vitamin source, an essential amino acid source, docosahexaenoic acid (DHA), arachidonic acid (ARA), or prebiotic. The nutritional composition comprises a protein source, a fat source, a carbohydrate source, vitamins, essential amino acids, minerals, and optional nutritional or beneficial substance such as docosahexaenoic acid (DHA), arachidonic acid (ARA), or prebiotic. The composition also contains in various amounts natural substances from plant such as superoxide dismutase (SOD), chlorophyll, P-carotene, flavonoids (e.g., flavones), and folic acids or folates. Milk is a good source of protein, vitamin D, vitamin B 12 , calcium and phosphorus. Phytonutrients are rich in vitamin C, folates, SODs, and flavonoids. By combining milk and phytonutrients, the nutritional composition of the present invention provides balanced nutrition structure and has high nutritional value. The nutritional composition can have various amounts of phytonutrients and optionally have additional substances added so that the nutritional constitution can be modified to meet the nutritional need of a particular demographic, for example, infant 5 child, follow-up/young child, growing-up, adult, senior, people with diabetes or other metabolic conditions, and people who are on certain dietary restriction. The nutritional composition of the present application can also be made to meet the various regulatory standards set for infant formula, follow-up/young child formula, etc. The nutritional composition of the present invention provides balanced nutrition by providing nutrients completely or nearly completely from natural sources thereby reducing the need for taking dietary or nutritional supplements that are either artificially made or highly processed or taking beverages or foods fortified with the same. The nutritional composition of the present invention can serve as substitute of the existing dairy based products that are fortified with nutritional elements that are either artificially made or highly processed. The nutritional compositions may, but need not, be nutritionally complete. The skilled artisan will recognize "nutritionally complete" to vary depending on a number of factors including, but not limited to, age, clinical condition, and dietary intake of the subject to whom the term is being applied. In general, "nutritionally complete" means that the nutritional composition of the present invention provides adequate amounts of all carbohydrates, lipids, essential fatty acids, proteins, essential amino acids, conditionally essential amino acids, vitamins, minerals, and energy required for normal growth. As applied to nutrients, the term "essential" refers to any nutrient which cannot be synthesized by the body in amounts sufficient for normal growth and to maintain health and which therefore must be supplied by the diet. The term "conditionally essential" as applied to nutrients means that the nutrient must be supplied by the diet under conditions when adequate amounts of the precursor compound is unavailable to the body for endogenous synthesis to occur. The composition which is "nutritionally complete" for the preterm infant will, by definition, provide qualitatively and quantitatively adequate amounts of all carbohydrates, lipids, essential fatty acids, proteins, essential amino acids, conditionally essential amino acids, vitamins, minerals, and energy required for 6 growth of the preterm infant. The composition which is "nutritionally complete" for the term infant will, by definition, provide qualitatively and quantitatively adequate amounts of all carbohydrates, lipids, essential fatty acids, proteins, essential amino acids, conditionally essential amino acids, vitamins, minerals, and energy required for growth of the term infant. The composition which is "nutritionally complete" for a child will, by definition, provide qualitatively and quantitatively adequate amounts of all carbohydrates, lipids, essential fatty acids, proteins, essential amino acids, conditionally essential amino acids, vitamins, minerals, and energy required for growth of a child. The nutritional composition may be provided in any form known in the art, including a powder, a gel, a suspension, a paste, a solid, a liquid, a liquid concentrate, or a ready-to-use product. The milk is from a natural source. In some embodiments, the milk is cow milk (or bovine milk). The fat content of cow milk can vary. For example, cow milk can be whole milk, half-and-half, skim milk, low-fat milk, non-fat milk. Milk can also be processed to be lactose-free milk or fermented milk. Dairy products can be made from these milks. In the present invention, the milk can be whole milk, half and-half, skim milk, reduced-fat milk, low-fat milk, lactose-free milk, or fermented milk. As used in this application, the various milks refer to those categorized according to custom or convention. For example, whole milk refers to milk having about 3.25% milk fat, skim milk refers to milk having about 0 to 0.5% milk fat, reduced-fat milk refers to milk having about 2% milk fat, low fat milk refers to milk having about 1% milk fat. Lactose-free milk refers to milk removed of lactose. Fermented milk products refers to cultured dairy products or cultured milk products, which are dairy products that have been fermented with lactic acid bacteria. Such fermented milk products include cheese, sour cream, yogurt, etc. In some embodiments, the milk is soy milk. Here, soy milk refers to the juice of soybean, which is a stable emulsion of oil and water. Soy milk is typically produced by soaking dry soybeans and grinding them with water. Soy milk contains 7 about the same proportion of major nutrients as cow's milk: about 3.5% protein; about 2% fat, and about 2.9% carbohydrate. The natural phytonutrients are added to the milk in a weight percentage of about 0.1% - 20% to the milk. Here the weight percentage is calculated using the weight of the phytonutrients in solid or powder form and the weight of the milk without being concentrated. When a plant juice or extract is used, the weight percentage can be higher, for example about 0.1% - 40% depending on the concentration of the juice or extract. The formula cause the milk or dairy products made thereof to have natural green color and abundant nutrients including minerals, proteins, vitamins, active enzymes, natural chlorophyll and essential trace elements. The term "about" when used to describe numerical values or ranges likewise are understood to mean that those skilled in the art would readily consider a value different from the exact number or outside the actual range to be close enough to be within the coverage of the present invention. At the very least, "about" or approximately is understood to mean ± 15% of a given numerical value or range starting and ending point. The phytonutrients comprise a plant juice, juice concentrate, or powder. Unless otherwise provided, the plant powder is a plant juice powder or a plant extract powder. The plant juice can be grass juice or grass sprout juice, vegetable juice, other edible plant juice or herbal cuisine, or any combination thereof. When the powder has two or more components, it can be made by mixing two or more juice powders or by drying a mixture of two or more juices optionally concentrated. The grass is barley grass, wheat grass, highland barley grass, buckwheat grass, black barley grass, oat grass, wild oat grass, or any combination thereof. Preferably, the grass sprout is used to extract juice in the present invention. Exemplary vegetables include tomato, carrot, red radish, alfalfa meal, or any combination thereof. Edible plant or herbal cuisine refers to any edible part of the plant, including fruit, leaf, root, or seed. Exemplary edible plants or herbal cuisines include blueberry 8 fruit, medlar, ginseng root, momordica grosvenori, grape seed, ginkgo leaf, or any combination thereof. In some embodiments, the grass juice powder, the vegetable juice powder, the edible plant juice powder in natural phytonutrients take up 10-70%, 20-70%, 10-20% of the total weight respectively. For example, the phytonutrients comprises grass juice powder, vegetable juice powder, and edible plant juice powder or herbal cuisine powder in the amounts of 70%, 20%, and 10% of the total weight respectively, 70%, 10%, and 20% of the total weight respectively, or 60%, 30%, and 10% of total weight respectively, or 60%, 20%, and 20% of total weight respectively, or 50%, 40%, and 10% of total weight respectively, and so on. In some embodiments, the phytonutrients are entirely comprised of a grass juice or a grass sprout juice, concentrate, or powder thereof. In some embodiments, the grass juice is entirely comprised of any one grass juice described above. In some embodiments, the grass juice powder is a combination of the grass juice powders described above in various weight ratios. For example, the grass juice powder may be mixture of barley grass juice powder, wheat grass juice powder, and highland barley juice powder in a weight ratio of 3:2:1, or a powder obtained from the mixture of barley grass juice, wheat grass juice, and highland barley juice in a weight ratio of 3:2:1. In some embodiments, the phytonutrients are entirely comprised of an edible plant juice, concentrate, or powder thereof. In some embodiments, the edible plant juice powder is entirely comprised of any one edible plant juice powder described above. In some embodiments, the edible plant juice powder is a combination of the edible plant juice powders described above in various weight ratios. For example, the edible plant juice powder comprises blueberry powder, ginkgo leaf extract, medlar powder, and ginseng powder and their weight ratio is 1:0.1:0.5:0.2. In some embodiments, the phytonutrients are entirely comprised of a vegetable juice, concentrate, or powder thereof. In some embodiments, the vegetable juice powder is entirely comprised any one vegetable juice powder described above. 9 In some embodiments, the vegetable juice powder is a combination of the vegetable juice powders described above in various weight ratios. For example, the vegetable juice powder comprises tomato powder, carrot powder, red radish powder, and alfalfa meal and their weight ratio is 2:2:1.5:1. The nutritional composition comprises a protein source, a fat source, a carbohydrate source, vitamins, minerals, essential amino acids, and optional substances such as DHA, ARA, and a prebiotic. The nutrient sources can be entirely from the plant and the milk. In some instances, other nutrient sources can be added to meet certain requirements. The amount of protein in the composition may vary from about 0.1 to about 2.0 g/100 kJ. In some embodiments, the amount of protein may be from about 0.3 to about 1.5 g/100 kJ. In one embodiment, the amount of protein may be from about 0.45 to about 0.7 g/100 kJ. In one embodiment, the amount of protein may be from about 0.7 to about 1.2 g/100 kJ. In one embodiment, the amount of protein may be from about 0.7 to about 1.3 g/100 kJ. In one embodiment, the amount of protein may be about 0.7 g/100 kJ. Depending on the need, additional protein sources may be added. Additional protein sources can be soybean protein sources or bovine milk protein sources. Bovine milk protein sources useful in practicing the present invention include, but are not limited to, milk protein powders, milk protein concentrates, milk protein isolates, nonfat milk solids, nonfat milk, nonfat dry milk, whey protein, whey protein isolates, whey protein concentrates, sweet whey, acid whey, casein, acid casein, caseinate (e.g. sodium caseinate, sodium calcium caseinate, calcium caseinate) and any combinations thereof. The amount of fat in the composition may vary from about 0.2 to about 2.0 g/100 kJ. In some embodiments, the amount of fat may vary from 0.6 to about 1.5 g/100 kJ. In one embodiment, the amount of fat may vary from about 1.05 to about 1.5 g/100 kJ. In one embodiment, the amount of fat may vary from about 1.05 to about 1.4 g/100 kJ. In one embodiment, the amount of fat may vary from about 0.7 to about 1.4 g/100 kJ. 10 In one embodiment, the amount of fat may vary from about 1.1 to about 1.3 g/l 00 kJ. In one embodiment, the amount of fat may vary from about 1.05 to about 1.4 g/100 kJ, wherein the amount of linoleic acid may vary from about 0.07 to about 0.33 g/100 kJ and the amount of a-linolenic acid may be at least 12 mg/100 kJ. In one embodiment, the amount of fat may vary from about 0.7 to about 1.4 g/100 kJ, wherein the amount of linoleic acid is at least 0.07 g/100 kJ. Depending on the need, additional fat or lipid may be added. Suitable lipid sources for practicing the present invention may be any known or used in the art, including but not limited to, animal sources, e.g., milk fat, butter, butter fat, egg yolk lipid; vegetable and plant oils, such as corn oil, canola oil, sunflower oil, soybean oil, palmolein, coconut oil, high oleic sunflower oil, evening primrose oil, rapeseed oil, olive oil, flaxseed (linseed) oil, cottonseed oil, high oleic safflower oil, palm stearin, palm kernel oil, wheat germ oil; medium chain triglyceride oils and emulsions and esters of fatty acids; and any combinations thereof. In one embodiment, the amount of carbohydrate in the composition of the invention may vary from about 1.0 to about 10 g/ 100 kJ. In some embodiments, the amount of carbohydrate may vary from about 1.5 to about 5 g/100 kJ. In one embodiment, the amount of carbohydrate may vaiy from about 2 to 4 g/100 kJ. In another embodiment, the amount of carbohydrate may vary from about 2.2 to 3.3 g/100 kJ. In a particular embodiment, the amount of carbohydrate may be about 3 g/100 kJ. Depending on the need, additional carbohydrate sources may be added. Carbohydrate sources may be any known or used in the art, e.g., lactose, fructose, glucose, corn syrup, corn syrup solids, maltodextrins, sucrose, starch, rice syrup solids, rice starch, modified corn starch, modified tapioca starch, rice flour, soy flour, and combinations thereof. In some embodiments, the carbohydrate component may be comprised of 100% lactose. In yet another embodiment, the carbohydrate component comprises between about 0% and 60% lactose. In some embodiments, the carbohydrate component comprises between about 15% and 55% lactose. In some embodiments, 11 the carbohydrate component comprises between 20% and 30% lactose. In these embodiments, the remaining source of carbohydrate may be provided by one or more of those known in the art including, but not limited to those previously disclosed as suitable for practicing the present invention. In some embodiments, the calcium source may be calcium gluconate, calcium lactate, calcium sulfate, calcium chloride, calcium citrate, calcium phosphate, calcium carbonate, calcium D-saccharate, calcium aspartate, calcium propionate, or any combination thereof. The term "prebiotic" as used herein refers to indigestible food ingredients which exert health benefits upon the host. Such health benefits may include, but are not limited to, selective stimulation of the growth and/or activity of one or a limited number of beneficial gut bacteria, stimulation of the growth and/or activity of ingested probiotic microorganisms, selective reduction in gut pathogens, and favorable influence on gut short chain fatty acid profile. In some embodiments, the prebiotic may be fructo-oligosaccharides (e.g., oligofructose and inuline), galacto oligosaccharides, lactulose, polydextrose, and combination thereof. The nutritional composition of the present invention may comprise one or more vitamins. The vitamins include vitamin A, vitamin D. vitamin E, vitamin K, vitamin BI, B2, B6, B 12, niacin (nicotiamide), folic acid (or folate), pantothenic acid, vitamin C, biotin, etc. The amount of vitamin can be made to fall within the following ranges. See Table 1 and Table 2. 12 Table 1. Vitamin Requirement for Infant Formula Nutrients Every 100 kJ Every 100 kcal Test Minimum Maximum Minimum Maximum method Vitamin A / (pg RE) 14 43 59 180 a Vitamin D / (ptg) b 0.25 0.60 1.05 2.51 GB 5413.9 Vitamin E / (mg o 0.12 1.20 0.50 5.02 TE)c Vitamin K 1 ([tg) 1.0 6.5 4.2 27.2 GB 5413.10 Vitamin B1 / (pg) 14 72 59 301 GB 5413.11 Vitamin B 2 / (g) 19 119 80 498 GB 5413.12 Vitamin B6 /(pg) 8.5 45.0 35.6 188.3 GB 5413.13 Vitamin B12 / (pg) 0.025 0.360 0.105 1.506 GB 5413.14 Niacin (nicotiamide) GB 70 360 293 1 506 d / (pig) 5413.15 Folic acid / (pg) 2.5 12.0 10.5 50.2 GB 5413.16 Pantothenic acid / GB 96 478 402 2000 (pg) 5413.17 Vitamin C / (mg) 2.5 17.0 1.5 71.1 GB 5413.18 Biotin / (pg) 0.4 2.4 1.5 10.0 GB 5413.19 a RE is retinol equivalent. 1 jig RE equals 1 jig all-trans retinol (vitamin A), that is, 3.33 IU vitamin A. Vitamin A contains only preformed retinol. Any carotenoid component shall not be considered when calculating and declaring activity of vitamin A. b Calciferol, 1 jig vitamin D equals 40 IU vitamin D. 1 mg a-TE (a-tocopherol equivalent) equals 1 mg d-a-tocopherol. Each gram of 13 polyunsaturated fatty acids shall contain at least 0.5 mg U-TE and the minimum content of vitamin E shall be adjusted according to the quantity of double bonds of polyunsaturated fatty acids in the formula: 0.5 mg a-TE linoleic acid (18:2 n-6); 0.75 mg a-TE/g a-linolenic acid (18:3 n-3); 1.0 mg a-TE/g (20:4 n-6); 1.25 mg a-TE/g eicosapentaenoic acid (20:5 n-3); and 1.5 mg a-TE/g docosahexenoic acid (22:6 n-3). d Niacin does not include the precursor form. 14 Table 2. Vitamin Requirement for Young Child Formula Per 100 kJ Per 100 kcal Nutrients Test method Minimum Maximum Minimum Maximum Vitamin A / (pg RE)a 18 54 75 225 Vitamin Db / (pg) 0.25 0.75 1.05 3.14 GB 5413.9 Vitamin E / (mg a-TE) 0.15 N.S.e 0.63 N.S.* Vitamin Ki (tg) 1 N.S.* 4 N.S.e GB 5413.10 Vitamin B1 / (tg) 11 N.S.e 46 N.S.* GB 5413.11 Vitamin B2 / (pg) 11 N.S.e 46 N.S.* GB 5413.12 Vitamin B 6 / (pg) 11 N.S.e 46 N.S.e GB 5413.13 Vitamin B12 / (pg) 0,04 N.S.* 0.17 N.S.e GB 5413.14 Niacin (nicotiamide) d / (tg) 110 N.S.e 460 N.S.e GB 5413.15 Folic acid / (tg) 1 N.S.* 4 N.S.e GB 5413.16 Pantothenic acid / (pg) 70 N.S.e 293 N.S.e GB 5413.17 Vitamin C / (mg) 1.8 N.S.e 7.5 N.S.* GB 5413.18 Biotin / (tg) 0.4 N.S.e 1.7 N.S.* GB 5413.19 a RE is retinol equivalent. 1 pg RE = 1 pg all-trans retinol (vitamin A) = 3.33 IU vitamin A. Vitamin A includes preformed retinol only and does not include any carotenoid component when calculating and declaring activity of vitamin A. b Calciferol, 1 pg vitamin D = 40 IU vitamin D. c 1 mg a-TE (a-tocopherol equivalent) = 1 mg d-a-tocopherol. Each gram of polyunsaturated fatty acids shall contain at least 0.5 mg a-TE and minimum content of vitamin E shall be regulated according to the quantity of double bonds of polyunsaturated fatty acids in the formula: 0.5 mg a TE/g linoleic acid (18:2 n-6); 0.75 mg a-TE/g a-linolenic acid (18:3 n-3); 1.0 mg a-TE/g arachidonic acid (20:4 n-6); 1.25 mg a-TE/g eicosapentaenoic acid (20:5 n-3), and 1.5 mg a-TE/g docosahexenoic acid (22:6 n-3). d Niacin does not include the precursor form. e N.S. means "not specified". The nutritional composition of the present invention may comprise one or more minerals. The minerals include sodium, potassium, cuprum, magnesium, ferrum, zincum, mangnanese, calcium, phosphorus, iodine, chlorinum, selenium. The amount of vitamin can be made to fall within the following ranges. See Table 3 and Table 4. 15 Table 3. Mineral Requirement for Infant Formula Nutrients Every 100 kJ Every 100 kcal Minimum Maximum Minimum Maximum Test method Sodium / (mg) 5 14 21 59 Potassium / (mg) 14 43 59 180 Cuprum / (tg) 8.5 29.0 35.6 121.3 Magnesium / (mg) 1,2 3.6a 5,0 15.la GB 5413.21 Ferrum / (mg) 0.10 0.36 0,42 1.51 Zincum / (mg) 0.12 0.36 0.50 1.51 Manganese / (tg) 1.2 24.0 5.0 100.4 Calcium / (mg) 12 35 50 146 Phosphorus / (mg) 6 24a 25 100a GB 5413.22 Ratio of calcium to 1:1 2:1 1:1 2:1 phosphorus Iodine / (tg) 2.5 14.0 10.5 58.6 GB 5413.23 Chlorinum / (mg) 12 38 50 159 GB 5413.24 Selenium / (tg) 0.48 1.90 2.01 7.95 GB 5009.93 a Only applicable to milk-based infant formula. 16 Table 4. Mineral Requirement for Young Child Formula Per 100 kJ Per 100 kcal Nutrients Test method Minimum Maximum Minimum Maximum Sodium / (mg) N.S.a 20 N.S.a 84 Potassium / (mg) 18 69 75 289 Cuprum / (tg) 7 35 29 146 Magnesium / (mg) 1.4 N.S.a 5.9 N.S.a GB 5413.21 Ferrum /(mg) 0.25 0,50 1,05 2.09 Zincum /(mg) 0.1 0,3 0,4 1.3 Calcium / (mg) 17 N.S.a 71 N.S.a Phosphorus / (mg) 8.3 N.S.a 34.7 N.S.a GB 5413.22 Ratio of calcium to 1.2:1 2:1 1.2:1 2:1 phosphorus Iodine / (pg) 1.4 N.S.a 5.9 N.S.a GB 5413.23 Chlorinum / (mg) N.S.a 52 N.S.a 218 GB 5413.24 a N.S. means "not specified". The nutritional composition of the present invention may comprise one or more essential or semi-essential amino acids. The essential or semi-essential amino acids include cysteine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, tyrosine, and valine. The amino acids in the nutritional composition can be to fall within the following ranges. See Table 5 and Table 6. 17 Table 5. Amino Acid Requirement for Infant or Young Child Formula Amino Acid Minimum amount per 100 KJ Histidine 12 mg Isoleucine 21 mg Leucine 42 mg Lysine 30 mg Cysteine, cysteine, and methionine 19 mg Phenylalanine and Tyrosine 32 mg Threonine 19 mg Tryptophan 7 mg Valine 25 mg Table 6. Recommended Contents of Essential and Semi-essential Amino Acids in Infant Formula Amino acid mg/gN mg/100 kcal Cysteine 80 24.1 Histidine 120 36.1 Ioleucine 300 90.2 Leucine 540 162.4 Lysine 350 105.3 Methionine 65 19.6 Phenylalanin 180 54.1 Threonine 250 75.2 Tryptophan 110 33.1 Tyrosine 200 60.2 Valine 310 93.2 18 In Table 6, the contents of amino acids in each 100 kcal are calculated at the lowest protein content (1.88 g/100 kcal or 0.45 g/100 kJ) and lower limit of each amino acid in human milk. 19 Other optional substances include choline, inositol, taurine, L-carnitine, DHA and ARA. The optional substances can fall within the following ranges. See Table 7 and Table 8. Table 7. Optional Ingredient Requirement for Infant Formula Every 100 kJ Every 100 kcal Optional ingredients Test method Minimum Maximum Minimum Maximum Choline / (mg) 1.7 12.0 7.1 50.2 GB/T 5413.20 Inositol / (mg) 1.0 9.5 4.2 39.7 GB 5413.25 Taurine /(mg) N.S.a 3 N.S.a 13 GB 5413.26 L-carnitine / (mg) 0,3 1.3 N.S.a Docosahexenoic acid (% of total fatty N.S.a 0,5 N.S a 0,5 GB 5413.27 acids'c) Eicosatetraenoic acid (% of total fatty N.S.a 1 N.S.a 1 GB 5413.27 acids) a N.S. means "not specified". b If docosahexenoic acid (22:6 n-3) is added to the infant formula, eicosatetraenoic acid (22:4 n-6) of the same amount at least shall be added. The amount of tinmodonic acid (20:5 n-3) shall not exceed that of docosahexaenoic acid in long-chain polyunsaturated fatty acids. 4 Total fatty acids refer to the sum of C4~C24 fatty acids. 20 Table 8. Optional Ingredient Requirement for Young Child Formula Per 100 kJ Per 100 kcal Optional ingredients Test method Minimum Maximum Minimum Maximum Selenium / (pg) 0.48 1.90 2.01 7.95 GB 5009.93 Choline / (mg) 1.7 12.0 7.1 50.2 GB/T 5413.20 Manganese / (tg) 0.25 24.0 1.05 100.4 GB 5413.21 Inositol / (mg) 1.0 9.5 4.2 39.7 GB 5413.25 Taurine / (mg) N.S.a 3 N.S.a 13 GB 5413.26 L-camitine / (mg) 0.3 N.S.a 1.3 N.S.a _ Docosahexenoic acid (% of total fatt acis b)N.S.a 0.5 N.S.a 0.5 fatty acids b ) G 432 GB 5413.27 Eicosatetraenoic acid (% of total fatt acis b)N.S.a 1 N.S.a 1 fatty acids b ) a N.S. means "not specified". b Total fatty acids refer to the sum of C4-C24 fatty acids. In one embodiment, the nutritional composition is an infant formula, comprising a protein source comprising about 0.45 to about 0.7 g/ 100 kJ, a fat source comprising about 1.05 to about 1.40 g/ 100 kJ, a carbohydrate source comprising about 2.2 to about 3.3 g/ 100 kJ, vitamins, essential amino acids, minerals, and optionally DHA of about 3 to about 5 mg/100 1J, optionally ARA of about 5 to about 7 mg/100 kJ, optionally a supplemental calcium source, and optionally a prebiotic of about 0.1 to about 0.2 mg/ 100 kJ. In one embodiment, the nutritional composition is a follow-up or young child formula, comprising a protein source comprising about 0.7 to about 1.2 g/ 100 kJ, a fat source comprising about 0.7 to about 1.40 g/ 100 kJ, a carbohydrate source, vitamins of various amounts, essential amino acids of various amounts, minerals of various amounts, and optionally DHA of about 3 to about 5 mg/100 kJ, optionally ARA of about 5 to about 7 mg/100 kJ, optionally a supplemental calcium source, and optionally a prebiotic of about 0.1 to about 0.2 mg/ 100kJ. 21 Method of Making The present invention also provides a method of making the nutritional composition. The method process comprises providing a plant juice, combining the plant juice with a milk to form a mixture, and drying the mixture to produce a powder. In some embodiments, the mixture is optionally concentrated to provide a mixture concentrate before drying. In some embodiments, the plant juice, or the milk, or both are optionally concentrated before mixing. Other methods include blending a plant juice powder with a milk powder or mixing a plant juice powder with a liquid obtained from diluting a milk powder and drying the mixture. In some embodiments the plant is a grass sprout. Optional or additional substances can be added to the plant juice or the milk or both before the process or during the process. This invention aims to overcome the shortcomings of the existing methods for making milk or related dairy products. Many existing methods only have calcium, vitamin A, D, taurine, etc. added into milk. The nutrition structures of the products made by these methods are inadequate. Also many existing methods will damage vitamin C, chlorophyll, SOD and other thermally sensitive substances in the raw materials. This invention provides milk and related dairy products with natural green elements by combining milk nutrients with nutrients from natural plants and further optimizes nutrition structure to meet the needs of the consumers. The process according to this invention will not damage vitamin C, chlorophyll, SOD, and other thermally sensitive substances. Furthermore, it provides a natural and beautiful appearance to the products from the natural plant colors. In one embodiment, it is provided a method of preparing green milk or powder thereof, the method includes the following steps: (a) Providing a grass sprout; this step includes cutting a grass sprout, washing the grass sprout to remove soil or the like from the grass sprout surface, then 22 optionally washing the sprout with ozonized sterilization running water and deionized running water at room temperature. (b) Extracting juice from the grass sprout; this step includes crushing the plant sprout and optionally pressing the crushed plant sprout so that the juice comes out; optionally collecting the juice; filtering the juice to remove solid of certain size or larger; (c) Mixing the grass sprout juice from step (b) with milk in a pre-determined proportion and blending the mixture to become homogeneous liquid; (d) Optionally concentrating the homogeneous liquid; (e) Drying the liquid to form green milk powder. Typically the grass sprout is cut at about 2 - 5 cm above the ground when it grows to 25-45 cm. However, the grass sprout can also be cut at about 1 to 5 cm above the ground when it grows to 20 to 50 cm. For example, the grass sprout can be cut at about 2 cm above the ground when it grows to 20 cm, 25 cm, 30 cm, 40 cm, or 50 cm. Preferably, the grass sprout is barley sprout, wheat sprout, highland barley sprout, buckwheat sprout, black barley sprout, oat grass sprout, wild oat grass sprout, or any combination thereof. The combination may be of two or more sprouts. The milk can be whole milk, skim milk, reduced fat milk, low fat milk, or half-and-half milk. Preferably, the weight of juice in step (c) is 0. 140% of weight of the milk, for example, 0.1%, 0.5%, 1.0%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, or 40%. As used here, room temperature refers to temperature ranging from 10 'C to 40 'C, for example, 10 'C, 15 'C, 20 'C, 25 'C, 30 'C, 35 'C, and 40 'C. Typically, tap water is used to wash off soil at room temperature. Preferably, the volume of ozonized water in step (a) is 1~3% of the total volume of water. Preferably, the blend time in step (c) is 10~40 minutes at room temperature. 23 The mixture can be concentrated by evaporating water with low heat at a reduced pressure. "Low heat" refers to temperature ranging from 30 'C to 50 'C, preferably 30 'C to 40 'C. "Reduced pressure" means a pressure lower than the normal air pressure of the locale, typically 1 atm. The mixture can also be concentrated by a membrane process wherein water in the liquid passes through the membrane thereby removed, leaving the liquid concentrated. Thermal process of foods may impacts negatively on sensorial and nutritional factors. Membrane processing has advantages such as low energy consumption, low process temperature, low fouling, high solid content processing capability, and easy to scale up. In some embodiments, the mixture is concentrated so that the weight percentage of solid content in concentrated liquid is about 10%~30%, for example, 10%, 20%, and 30%. Drying in step (e) can be done by various methods, for example, spray drying and freeze drying. The techniques for concentrating and drying include those currently available for food processing in addition to those discussed above. The grass sprout juice is optionally concentrated before mixing with milk. The concentration can be done in the same fashion as described above. Alternatively, the grass sprout juice can be dried to form a powder and then mixed with milk. Therefore, it is provided a method of making green milk or powder thereof, the method including following steps: (a) Providing a grass sprout; this step includes cutting a grass sprout, washing the grass sprout to remove soil or the like from the surface of the grass sprout, then optionally washing the sprout with ozonized sterilization running water and deionized running water at room temperature. (b) Extracting juice from the grass sprout; this step includes crushing the plant sprout and optionally pressing the crushed plant sprout so that the juice comes out; optionally collecting the juice; filtering the juice to remove solid of certain size or larger; 24 (c) Drying the grass sprout juice to form a grass sprout juice powder, (d) Mixing the grass sprout juice powder from step (c) with milk in a pre determined proportion, blending the mixture to become homogeneous liquid, and drying the liquid to form green milk powder. The weight of grass juice powder can be 0. 1~20% of the milk by weight. Typically the grass sprout is cut at about 2 to 5 cm above the ground when it grows to 25 to 45 cm. However, the grass sprout can also be cut at about 1 to 5 cm above the ground when it grows to 20 to 50 cm. Typically, tap water is used to wash off soil at room temperature. In some embodiments, the volume of ozonized water in step (a) is 1~3% of the total volume of water. In some embodiments, the drying process in step (c) and (d) can be done in various ways, for example, spray drying or freeze drying. In spray drying, the drying condition may be, for example, the hot-blast temperature in the drying tower being 20~160 *C, the vacuum degree being 15~25 MPa, and the drying time being 2~10 seconds. The invention yields the significant technical outcome through the above method. In this method, green milk combines the nutrients in natural plant and milk and optimizes nutrition constitution. The process of preparing green milk or powder will not damage vitamin C, chlorophyll, SOD, and other thermally sensitive substances and will maintain fine product appearance. The preparation process preserves the nutrients in milk and natural plant which are of high nutritional value. In other embodiments, it is provided a method of preparing green milk or powder thereof, the method includes the following steps: (a) Providing a plant or a plant part; this step includes washing the plant or plant part to remove soil or the like from the surface, then optionally washing the plant or the plant part with ozonized sterilization running water and deionized running water at room temperature. 25 (b) Extracting juice from the plant or plant part; this step includes crushing the plant or plant part and optionally pressing the crushed plant or plant part so that the juice comes out; optionally collecting the juice; filtering the juice to remove solid of certain size or larger; (c) Mixing the plant juice from step (b) with milk in a pre-determined proportion and blending the mixture to become homogeneous liquid; (d) Optionally concentrating the homogeneous liquid; (e) Drying the liquid to form green milk powder. Preferably, the plant or plant part is one of those vegetables, edible plants or herbal cuisines described above or any combination thereof. The milk can be whole milk, skim milk, reduced fat milk, low fat milk, or half-and-half milk. Preferably, the weight of juice in step (c) is 0. 1-40% of weight of the milk, for example, 0.1%, 0.5%, 1.0%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, or 40%. As used here, room temperature refers to temperature ranging from 10 'C to 40 'C, for example, 10 'C, 15 'C, 20 'C, 25 'C, 30 'C, 35 'C, and 40 'C. Typically, tap water is used to wash off soil at room temperature. Preferably, the volume of ozonized water in step (a) is 1-3% of the total volume of water. Preferably, the blend time in step (c) is 10~40 minutes at room temperature. The mixture can be concentrated by evaporating water with low heat at a reduced pressure. "Low heat" refers to temperature ranging from 30 'C to 50 'C, preferably 30 'C to 40 'C. "Reduced pressure" means a pressure lower than the normal air pressure of the locale, typically 1 atm. The mixture can also be concentrated by membrane process in which water passes through a membrane thereby is removed leaving the liquid concentrated. Thermal process of foods may impacts negatively on sensorial and nutritional factors. Membrane processing has advantages such as low energy consumption, low process 26 temperature, low fouling, high solid content processing capability, and easy to scale up. In some embodiments, the mixture is concentrated so that the weight percentage of solid content in concentrated liquid is 10%~30%. Drying in step (e) can be done by various methods, for example, spray drying and freeze drying. The plant juice is optionally concentrated before mixing with milk. The concentration can be done in the same fashion described above. Alternatively, the plant juice can be dried to form a powder and then mixed with milk. Therefore, it is provided a method of making green milk or powder thereof, the method including following steps: (a) Providing a plant or plant part; this step includes washing the plant or plant part to remove the soil or the like on the surface, then optionally washing the sprout with ozonized sterilization running water and deionized running water at room temperature. (b) Extracting juice from the plant or plant part; this step includes crushing the plant or plant part and optionally pressing the crushed plant or plant part so that the juice comes out; optionally collecting the juice; filtering the juice to remove solid of certain size or larger; (c) Drying the plant juice to form a plant juice powder, (d) Mixing the plant juice powder from step (c) with milk in a pre-determined proportion, blending the mixture to become homogeneous liquid, and drying the liquid to form green milk powder. The plant juice powder is 0.1~20% of the milk by weight. Typically, tap water is used to wash off soil at room temperature. In some embodiments, the volume of ozonized water in step (a) is 1-3% of the total volume of water. 27 In some embodiments, the dry process in step (c) and (d) can be done in various ways, for example, spray drying or freeze drying. In spray drying, the drying condition may be, for example, the hot-blast temperature in the drying tower being 120~160 0 C, the vacuum degree being 15~25 MPa, and the drying time being 2~10 seconds. EXAMPLES This invention is further illustrated below by specific and working examples: Nutritional Composition Examples Example 1 Green milk, including whole milk and other dairy products, contains 0.1% by weight natural phytonutrients or components of herbal cuisine from various sources by adding, blending or combining natural phytonutrients or components of herbal cuisine from various sources. The natural phytonutrients contain grass powder, vegetable powder and edible botanic plant powder or components from herbal cuisine. The grass powder is barley grass powder. The edible plant powder or herbal cuisine is blueberry powder. The vegetable powder is tomato powder. The grass powder, vegetable powder and edible plant powder or herbal cuisine in natural phytonutrients take up 60%, 30%, 10% respectively of the total weight. Example 2 Green milk, including whole milk and other dairy products, contains 1% by weight natural phytonutrients or components of herbal cuisine from various sources by adding, blending or combining natural phytonutrients or components of herbal cuisine from various sources. The natural phytonutrients contain grass powder, vegetable powder, and edible plant powder or components of herbal cuisine. 28 The grass powder is wheat grass powder. The edible plant powder or herbal cuisine is blueberry powder. The vegetable powder is tomato powder. The grass powder, vegetable powder and edible plant powder in natural phytonutrients take up 70%, 20%, 10% respectively of the total weight. Example 3 Green milk, including fermented milk, contains 0.1% by weight natural phytonutrients or components of herbal cuisine from various sources by adding, blending or combining natural phytonutrients or components of herbal cuisine from various sources. The natural phytonutrients contain grass powder, vegetable powder, and edible plant powder The grass powder is highland barley powder. The edible plant powder or herbal cuisine is medlar powder. The vegetable is tomato powder. The grass powder, vegetable powder and edible plant powder in natural phytonutrients take up 60%, 30%, 10% respectively of the total weight. Example 4 Green milk, including fermented milk, contains 0.5% by weight natural phytonutrients or components of herbal cuisine from various sources by adding, blending or combining natural phytonutrients or components from herbal cuisine from various sources. The natural phytonutrients contain grass powder, vegetable powder, and edible plant powder. The grass powder is barley grass powder. The edible plant powder or herbal cuisine is ginseng powder. The vegetable powder is red radish powder. 29 The grass powder, vegetable powder and edible plant powder in natural phytonutrients take up 50%, 40%, 10% by weight respectively of the total weight. Example 5 Green milk, including fermented milk, contains 0.5% by weight natural phytonutrients or components of herbal cuisine from various sources by adding, blending or combining natural phytonutrients or components of herbal cuisine from various sources. The natural phytonutrients contain grass powder, vegetable powder, and edible plant powder. The grass powder is wheat grass powder. The edible plant powder or herbal cuisine is fructose momordicae powder. The vegetable powder is carrot powder. The grass powder, vegetable powder and edible plant powder in natural phytonutrients take up 40%, 40%, 20% respectively of the total weight. Example 6 Green milk, including whole milk, contains 0.5% by weight natural phytonutrients or components from herbal cuisine from various sources by adding, blending or combining natural phytonutrients or components from herbal cuisine from various sources. The natural phytonutrients contain grass powder, vegetable powder, and edible plant powder. The grass powder is buckwheat sprout powder. The edible plant powder or herbal cuisine is fructose momordicae powder. The vegetable powder is carrot powder. The grass powder, vegetable powder and edible plant powder in natural phytonutrients take up 40%, 40%, 20% respectively of the total weight. Example 7 30 Green milk, including whole milk, contains 0.5% by weight natural phytonutrients or components from herbal cuisine from various sources by adding, blending or combining natural phytonutrients or components from herbal cuisine from various sources. The natural phytonutrients contain grass powder, vegetable powder, and edible plant powder. The grass powder is oat grass powder. The edible plant powder or herbal cuisine is grape seed powder. The vegetable powder is carrot powder. The grass powder, vegetable powder and edible plant powder in natural phytonutrients take up 50%, 40%, 10% respectively of the total weight. Example 8 Green milk, including fermented milk, contains 0.5% by weight natural phytonutrients or components from herbal cuisine from various sources by adding, blending or combining natural phytonutrients or components from herbal cuisine from various sources. The natural phytonutrients contains grass powder, vegetable powder, and edible plant powder. The grass powder is black barley grass powder. The edible plant powder or herbal cuisine is ginkgo leaf extract. The vegetable powder is alfalfa meal. The grass powder, vegetable powder and edible plant powder in natural phytonutrients take up 60%, 30%, 10% respectively of the total weight. Example 9 Green milk, including whole milk, contains 0.5% by weight natural phytonutrients or components from herbal cuisine from various sources by adding, blending or combining natural phytonutrients or components from herbal cuisine from various sources. 31 The natural phytonutrients contain barley grass powder, vegetable powder, and edible plant powder. The grass powder is wild oat grass powder. The edible plant powder or herbal cuisine is ginkgo leaf extract. The vegetable powder is alfalfa meal. The grass powder, vegetable powder and edible plant powder in natural phytonutrients take up 60%, 30%, 10% respectively of the total weight. Example 10 Green milk, including whole milk, contains 1% by weight natural phytonutrients or components from herbal cuisine from various sources by adding, blending or combining natural phytonutrients or components from herbal cuisine from various sources. The natural phytonutrients contains grass powder, vegetable powder, and edible plant powder. The grass powder is barley grass powder. The edible plant powder or herbal cuisine is ginkgo leaf extract. The vegetable powder is alfalfa meal. The grass powder, vegetable powder and edible plant powder in natural phytonutrients take up 60%, 30%, 10% respectively of the total weight. Example 11 Green milk, including fermented milk, contains 1% by weight natural phytonutrients or components from herbal cuisine from various sources by adding, blending or combining natural phytonutrients or components from herbal cuisine from various sources. The natural phytonutrients contain grass powder, vegetable powder, and edible plant powder. The grass powder is barley grass powder. 32 The edible plant powder or herbal cuisine is grape seed powder. The vegetable powder is carrot powder. The grass powder, vegetable powder and edible plant powder in natural phytonutrients take up 40%, 50%, 10% respectively of total weight. Example 12 Green milk, including whole milk, contains 1% by weight natural phytonutrients or components from herbal cuisine from various sources by adding, blending or combining natural phytonutrients or components from herbal cuisine from various sources. The natural phytonutrients contain grass powder, vegetable powder, and edible plant powder. The grass powder is wheat grass powder. The edible plant powder or herbal cuisine is blueberry powder. The vegetable powder is alfalfa meal. The grass powder, vegetable powder and edible plant powder in natural phytonutrients take up 30%, 50%, 20% respectively of the total weight. Example 13 Green milk, including whole milk, contains 5% natural phytonutrients or components from herbal cuisine from various sources by adding, blending or combining natural phytonutrients or components from herbal cuisine from various sources. The natural phytonutrients contain grass powder, vegetable powder, and edible plant powder. The grass powder is highland barley powder. The edible plant powder or herbal cuisine is medlar powder. The vegetable powder is red radish powder. 33 The grass powder, vegetable powder and edible plant powder in natural phytonutrients take up 60%, 20%, 20% respectively of the total weight. Example 14 Green milk, including whole milk, contains 5% by weight natural phytonutrients or components from herbal cuisine from various sources by adding, blending or combining natural phytonutrients or components from herbal cuisine from various sources. The natural phytonutrients contains grass powder, vegetable powder, and edible plant powder. The grass powder is highland barley powder. The edible plant powder or herbal cuisine is ginkgo leaf extract. The vegetable powder is carrot powder. The grass powder, vegetable powder and edible plant powder in natural phytonutrients take up 50%, 40%, 10% respectively of the total weight. Example 15 Green milk, including fermented milk, contains 5% natural phytonutrients or components from herbal cuisine from various sources by adding, blending or combining natural phytonutrients or components from herbal cuisine from various sources. The natural phytonutrients contain grass powder, vegetable powder, and edible plant powder. The grass powder is barley grass powder. The edible plant powder or herbal cuisine is ginkgo leaf extract. The vegetable powder is alfalfa meal. The grass powder, vegetable powder and edible plant powder in natural phytonutrients take up 50%, 40%, 10% respectively of the total weight. Example 16 34 Green milk, including fermented milk, contains 10% natural phytonutrients or components from herbal cuisine from various sources by adding, blending or combining natural phytonutrients or components from herbal cuisine from various sources. The natural phytonutrients contain grass powder, vegetable powder, and edible plant powder. The grass powder is wheat grass powder. The edible plant powder or herbal cuisine is blueberry powder. The vegetable powder is tomato powder. The grass powder, vegetable powder and edible plant powder in natural phytonutrients take up 50%, 40%, 10% respectively of the total weight. Example 17 Green milk, including whole milk, contains 10% natural phytonutrients or components from herbal cuisine from various sources by adding, blending or combining natural phytonutrients or components from herbal cuisine from various sources. The natural phytonutrients contain grass powder, vegetable powder, and edible plant powder. The grass powder is highland barley powder. The edible plant powder or herbal cuisine is medlar powder. The vegetable powder is tomato powder. The grass powder, vegetable powder and edible plant powder in natural phytonutrients take up 30%, 50%, 20% respectively of the total weight. Example 18 Green milk, including whole milk, contains 15% natural phytonutrients or components from herbal cuisine from various sources by adding, blending or combining natural phytonutrients or components from herbal cuisine from various sources. 35 The natural phytonutrients contain grass powder, vegetable powder, and edible plant powder. The grass powder is barley grass powder. The edible plant powder or herbal cuisine is ginseng powder. The vegetable powder is tomato powder. The grass powder, vegetable powder and edible plant powder in natural phytonutrients take up 50%, 30%, 20% respectively of the total weight. Example 19 Green milk, including whole milk, contains 15% natural phytonutrients or components from herbal cuisine from various sources by adding, blending or combining natural phytonutrients or components from herbal cuisine from various sources. The natural phytonutrients contain grass powder, vegetable powder, and edible plant powder. The grass powder is barley grass powder. The edible plant powder or herbal cuisine is mixture of blueberry powder, medlar powder, ginseng powder, fructose momordicae powder, grape seed powder, and ginkgo leaf extract. The vegetable powder is mixture of tomato powder, carrot powder, red radish powder, and alfalfa meal. The grass powder, vegetable powder and edible plant powder in natural phytonutrients take up 70%, 20%, 10% respectively of the total weight. The weight ratio of blueberry powder, ginkgo leaf extract, medlar powder, ginseng powder, fructose momordicae powder, and grape seed powder, is 1: 0.1: 0.5: 0.2: 0.1: 0.1. The weight ratio of tomato powder, carrot powder, red radish powder, and alfalfa meal is 2: 2: 1.5: 1. Example 20 36 Green milk, including whole milk, contains natural phytonutrients of weight percentage 15%. The natural phytonutrients contain grass powder, vegetable powder, and edible plant powder. The grass powder is wheat grass powder. The edible plant powder or herbal cuisine is mixture of blueberry powder, medlar powder, ginseng powder, ginkgo leaf extract. The vegetable powder is mixture of tomato powder, carrot powder, red radish powder, and alfalfa meal. The grass powder, vegetable powder and edible plant powder in natural phytonutrients take up 60%, 20%, 20% respectively of the total weight. The mixed weight ratio of blueberry powder, ginkgo leaf extract, medlar powder, and ginseng powders is 1: 0.1: 0.5: 0.2: . The weight ratio of tomato powder, carrot powder, red radish powder, and alfalfa meal is 2: 2: 1.5: 1. Example 21 Green milk, including whole milk, contains 15% by weight natural phytonutrients or components of herbal cuisine from various sources by adding, blending or combining natural phytonutrients or components from herbal cuisine from various sources. The natural phytonutrients contain grass powder, vegetable powder, and edible plant powder. The grass powder is mixture of barley grass powder, wheat grass powder, and highland barley powder. The edible plant powder is mixture of blueberry powder, medlar powder, ginseng powder, and ginkgo leaf extract. The vegetable powder is mixture of tomato powder, carrot powder, red radish powder, and alfalfa meal. 37 The grass powder, vegetable powder and edible plant powder in natural phytonutrients take up 50%, 40%, 10% respectively of the total weight. The weight ratio of barley grass powder, wheat powder, and highland barley powder is 3: 2: 1. The weight ratio of blueberry powder, ginkgo leaf extract, medlar powder, and ginseng powders 1: 0.1: 0.5: 0.2. The mixed weight proportion of tomato powder, carrot powder, red radish powder, and alfalfa meal is 2: 2: 1.5: 1. Example 22 Green milk, including whole milk, contains natural phytonutrients of weight percentage 20%. The natural phytonutrients contain grass powder, vegetable powder, and edible plant powder. The grass powder is barley grass powder. The edible plant powder is mixture of blueberry powder, medlar powder, ginseng powder, and ginkgo leaf extract. The vegetable powder is mixture of tomato powder, carrot powder, red radish powder, and alfalfa meal. The grass powder, vegetable powder and edible plant powder in natural phytonutrients take up 45%, 45%, 10% by weight respectively of the total weight. The weight ratio of blueberry powder, ginkgo leaf extract, medlar powder, and ginseng powder is 1: 0.1: 0.5: 0.2. The weight ratio of tomato powder, carrot powder, red radish powder, and alfalfa meal is 2: 2: 1.5: 1. Example 23 Green milk, including whole milk, contains 20% natural phytonutrients or components from herbal cuisine from various sources by adding, blending or 38 combining natural phytonutrients or components from herbal cuisine from various sources. The natural phytonutrients contains barley grass powder, vegetable powder, and edible plant powder. The grass powder is wheat grass powder. The edible plant powder or herbal cuisine is mixture of blueberry powder, medlar powder, ginseng powder, and ginkgo leaf extract. The vegetable powder is mixture of tomato powder, carrot powder, red radish powder, and alfalfa meal. The grass powder, vegetable powder and edible plant powder in natural phytonutrients take up 40%, 50%, 10% by weight respectively of the total weight. The weight ratio of blueberry powder, ginkgo leaf extract, medlar powder, and ginseng powder is 1: 0.1: 0.5: 0.2. The weight ratio of tomato powder, carrot powder, red radish powder, and alfalfa meal is 2: 2: 1.5: 1. Example 24 Green milk, including fermented milk, contains natural phytonutrients of weight percentage 20%. The natural phytonutrients contains grass powder, vegetable powder, and edible plant powder. The grass powder is highland barley powder. The edible plant powder or herbal cuisine is mixture of blueberry powder, medlar powder, ginseng powder, and ginkgo leaf extract. The vegetable powder is mixture of tomato powder, carrot powder, red radish powder, and alfalfa meal. The grass powder, vegetable powder and edible plant powder in natural phytonutrients take up 50%, 40%, 10% by weight respectively of the total weight. 39 The mixed weight ratio of blueberry powder, ginkgo leaf extract, medlar powder, and ginseng powder is 1: 0.1: 0.5: 0.2. The mixed weight ratio of tomato powder, carrot powder, red radish powder, and alfalfa meal is 2: 2: 1.5: 1. Example 25 Green milk, including fermented milk, contains 20% natural phytonutrients or components from herbal cuisine from various sources by adding, blending or combining natural phytonutrients or components from herbal cuisine from various sources. The natural phytonutrients contain barley grass powder, vegetable powder, and edible plant powder. The grass powder is the mixture of barley grass powder, wheat grass powder and highland barley powder. The edible plant powder or herbal cuisine is mixture of blueberry powder, medlar powder, ginseng powder, and ginkgo leaf extract. The vegetable powder is mixture of tomato powder, carrot powder, red radish powder, and alfalfa meal. The grass powder, vegetable powder and edible plant powder in natural phytonutrients take up 40%, 50%, 10% respectively of the total weight. The weight ratio of barley grass powder, wheat grass powder, and highland barley powder is 3: 2: 1. The weight ratio of blueberry powder, ginkgo leaf extract, medlar powder, and ginseng powder is 1: 0.1: 0.5: 0.2. The weight ratio of tomato powder, carrot powder, red radish powder, and alfalfa meal is 2: 2: 1.5: 1. Milk by blending with various natural phytonutrients stated above has a balanced nutrient structure and is easily digested and absorbed. It provides human body with all necessary nutrients which may not be obtained or absorbed from daily 40 diet. It is a safe and reliable way to take plentiful proteins, vitamins, mineral substances, natural chlorophylls and active enzymes. In addition to the benefits mentioned above and being 100% natural without any side effect, it improves shelf life and storage condition of green milk and green dairy products. It also improves product appearance by providing the natural green color. Milk with natural phytonutrients can facilitate the absorption of protein, vitamin and mineral substance in milk. Statistics show that the green milk is of great nutritional value. The absorption rate of proteins, vitamins and mineral substances in green milk is higher than that in milk only. Method for Preparing Green Milk or Powder Thereof Examples Example 1 The method of preparing green milk powder includes following steps: a. Pretreatment: when the grass sprout grows up to 25 cm, the grass sprout is cut at 2 cm above the ground and then the sprout is washed to remove the soil and the like from the surface. At room temperature, the plant sprout is first washed by ozonized sterilization running water and then washed by deionized running water and finally crushed. b. Filtration: juice, filter and extract juice from the crushed grass sprout. c. Blend: blend the juice and a whole milk to uniformity in pre determined proportion and make it into homogeneous juice. d. Concentration: evaporate and concentrate the homogeneous juice by evaporator and make it into concentrated liquid. e. Dry: dry and dispose the concentrated liquid and make it into green milk powder. The volume of ozonized water in step (a) can be 1% of the total volume of water. The blend time condition in step (c) is 10 minutes at room temperature. The weight of juice in step (c) can be 0.1% of weight of the whole milk. 41 The concentrating condition in step (d) is as follows: the temperature is 35 C, the vacuum degree is 0.08 MPa, the concentration time is 40 minutes, and the weight percentage of solid content in concentrated liquid is 10%. The drying process in step (e) uses spray drying and the drying is carried out in a spray drying tower. The drying condition includes: the hot-blast temperature in tower is 120'C, the vacuum degree is 18 MPa, and the drying time is 3 seconds. The grass sprout used is barley grass sprout. Example 2 The method of preparing green milk powder includes following steps: a. Pretreatment: when the grass sprout grows up to 30 cm, the grass sprout is cut at 2 cm above the ground and then is washed to remove soil and the like from the surface. At room temperature, the plant sprout is first washed by ozonized sterilization running water and then washed by deionized running water and finally crushed. b. Filtration: juice, filter and extract juice from the crushed grass sprout. c. Blend: blend the juice and a whole milk to uniformity in pre determined proportion and make it into homogeneous juice. d. Concentration: evaporate and concentrate the homogeneous juice by evaporator and make it into concentrated liquid. e. Dry: dry and dispose the concentrated liquid and make it into green milk powder. The volume of ozonized water in step (a) is 1% of the total volume of water. The blend time condition in step (c) is 20 minutes at room temperature. The weight of juice in step (c) is 0.5% of weight of the whole milk. The concentrating condition in step (d) includes: the temperature is 35 'C, the vacuum degree is 0.08 MPa, the concentration time is 40 minutes, and the weight percentage of solid content in concentrated liquid is 10%. 42 The drying process in step (e) uses spray drying and dry in spray drying tower. The drying condition includes: the hot-blast temperature in tower is 130 'C, the vacuum degree is 18 MPa, and the drying time is 3 seconds. The grass sprout is wheat grass sprout. Example 3 The method of preparing green milk powder includes following steps: a. Pretreatment: when the grass sprout grows up to 45 cm, the grass sprout is cut at 2 cm above the ground and then washed to remove soil and impurity from the surface. At room temperature, the grass sprout is first washed by ozonized sterilization running water and then washed by deionized running water and finally crushed. b. Filtration: juice, filter and extract juice from the crushed grass sprout. c. Blend: blend the juice and the whole milk to uniformity in pre determined proportion and make it into homogeneous juice. d. Concentration: evaporate and concentrate the homogeneous juice by evaporator and make it into concentrated liquid. e. Dry: dry and dispose the concentrated liquid and make it into green milk powder. The volume of ozonized water in step (a) is 2% of the total volume of water. The blend time condition in step (c) is 30 minutes at room temperature. The weight of juice in step (c) is 1% by weigh of the weight of the whole milk. The concentrating condition in step (d) includes: the temperature is 40 'C, the vacuum degree is 0.09 MPa, concentration time is 30 minutes, and the weight percentage of solid content in concentrated liquid is 20%. The drying process in step (e) uses vacuum freeze drying. The plant sprout is barley grass sprout. Example 4 The method of preparing green milk powder includes following steps: a. Pretreatment: when the grass sprout grows up to 25 cm, the grass sprout is cut at 2 cm above the ground and then washed to remove soil and impurity from the surface. At room temperature, the plant sprout is first washed by ozonized 43 sterilization running water and then washed by deionized running water and finally crushed. b. Filtration: juice, filter and extract juice from the crushed grass sprout. c. Blend: blend the juice and the whole milk to uniformity in pre determined proportion and make it into homogeneous juice. d. Concentration: evaporate and concentrate the homogeneous juice by evaporator and make it into concentrated liquid. e. Dry: dry and dispose the concentrated liquid and make it into green milk powder. The volume of ozonized water in step (a) is 1% of the total volume of water. The blend time condition in step (c) is 10 minutes at room temperature. The weight of juice in step (c) is 0.8% by weight of weight of the whole milk. The concentrating condition in step (d) includes the following: the temperature is 30 'C, the vacuum degree is 0.08Mpa, the concentration time is 50 minutes, and the weight percentage of solid content in concentrated liquid is 12%. The drying process in step (e) uses vacuum freeze drying. The grass sprout is wheat grass sprout. Example 5 The preparation method of green milk powder includes following steps: a. Pretreatment: when the grass sprout grows up to 25 cm, the sprout is cut at 2 cm above the ground and then washed to remove soil and impurity from the surface. At room temperature, the plant sprout is first washed by ozonized sterilization running water and then washed by deionized running water and finally crushed. b. Filtration: juice, filter and extract juice from the crushed grass sprout. C. Blend: blend the juice and the whole milk to uniformity in pre determined proportion and make it into homogeneous juice. d. Concentration: evaporate and concentrate the homogeneous juice by evaporator and make it into concentrated liquid. e. Dry: dry and dispose the concentrated liquid and make it into green milk powder. 44 The volume of ozonized water in step (a) is 2% of the total volume of water. The blend time condition in step (c) is 20 minutes at room temperature. The weight of juice in step (c) is 15% of weight of the whole milk. The concentrating condition in step (d) includes the following: the temperature is 36'C, the vacuum degree is 0. 1MPa, the concentration time is 40 minutes, and the weight percentage of solid content in concentrated liquid is 28%. The drying process in step (e) uses vacuum freezing drying. The plant sprout is barley grass sprout. Example 6 The method of preparing green milk powder includes following steps: a. Pretreatment: when the plant sprout grows up to 45 cm, the plant sprout is cut at 3 cm above the ground and then washed to remove soil and impurity from the plant surface. At room temperature, the plant sprout is first washed by ozonized sterilization running water and then washed by deionized running water and finally crushed. b. Filtration: juice, filter and extract juice from the crushed plant sprout. c. Blend: blend the juice and the whole milk to uniformity in pre determined proportion and make it into homogenized juice. d. Concentration: evaporate and concentrate the homogeneous juice by evaporator and make it into concentrated liquid. e. Dry: dry and dispose the concentrated liquid and make it into green milk powder. The volume of ozonized water in step (a) is 3% of the total volume of water. The blend time condition in step (c) is 20 minutes at room temperature. The weight of juice in step (c) is 20% of weight of the whole milk. The concentrating condition in step (d) includes the following: the temperature is 37 'C, the vacuum degree is 0.1MPa, the concentration time is 60 minutes, and the weight percentage of solid content in concentrated liquid is 25%. The drying process in step (e) uses spray drying and drying is carried out in a spray drying tower. The drying condition includes: the hot-blast temperature in tower is 120 'C, the vacuum degree is 18MPa, and the drying time is 3 seconds. 45 The drying process in step (e) uses vacuum freezing drying. The plant sprout is wheat grass sprout. Example 7 The method of preparing green milk powder includes following steps: a. Pretreatment: when the plant sprout grows up to 25 cm, the plant sprout is cut at 2 cm above the ground and then washed to remove soil and impurity from plant surface. At room temperature, the plant sprout is first washed by ozonized sterilization running water and then washed by deionized running water and finally crushed. b. Filtration: juice, filter and extract juice from the crushed plant sprout. c. Blend: blend the juice and the whole milk to uniformity in pre determined proportion and make it into homogeneous juice. d. Concentration: evaporate and concentrate the homogeneous juice by evaporator and make it into concentrated liquid. e. Dry: dry and dispose the concentrated liquid and make it into green milk powder. The volume of ozonized water in step (a) is 1% of the total volume of water. The blend time condition in step (c) is 10 minutes at room temperature. The weight of juice in step (c) is 25% of weight of the whole milk. The concentrating condition in step (d) includes the following: the temperature is 40 'C, the vacuum degree is 0.1 MPa, the concentration time is 20 minutes, and the weight percentage of solid content in concentrated liquid is 30%. The drying process in step (e) uses spray drying and drying is carried out in a spray drying tower. The drying condition: the hot-blast temperature in tower is 140 C, vacuum degree is 20 MPa, and the drying time is 4 seconds. The plant sprout is the mixture of barley sprout and wheat sprout. Example 8 The preparation method of green milk powder includes following steps: a. Pretreatment: when the plant sprout grows up to 35 cm, the plant sprout is cut at 3 cm above the ground and then washed to remove soil and impurity from plant surface. At room temperature, the plant sprout is first washed by ozonized 46 sterilization running water and then washed by deionized running water and finally crushed. b. Filtration: juice, filter and extract juice from the crushed plant sprout. c. Blend: blend the juice and the whole milk to uniformity in pre determined proportion and make it into homogeneous juice. d. Concentration: evaporate and concentrate the homogeneous juice by evaporator and make it into concentrated liquid. e. Dry: dry and dispose the concentrated liquid and make it into green milk powder. The volume of ozonized water in step (a) should be 1% of the total volume of water. The blend time condition in step c is 10 minutes at room temperature. The weight of juice in step c should be 40% of weight of the whole milk. The concentrating condition in step (d) include the following: the temperature is 35 'C, the vacuum degree is 0.08 MPa, concentration time is 40 minutes, and the weight percentage of solid content in concentrated liquid is 20%. The drying process in step (e) uses spray drying and dry in spray drying tower. The drying condition includes: the hot-blast temperature in tower is 120'C, the vacuum degree is15 MPa, and the drying time is 10 seconds. The plant sprout is high barley sprout. Example 9 The method of preparing green milk powder includes following steps: a. Pretreatment: when the plant sprout grows up to 45 cm, the plant sprout is cut at 3 cm above the ground and then washed to remove soil and impurity from plant surface. At room temperature, the plant sprout is first washed by ozonized sterilization running water and then washed by deionized running water and finally crushed. b. Filtration: juice, filter and extract juice from the crushed plant sprout. c. Blend: blend the juice and the whole milk to uniformity in pre determined proportion and make it into homogeneous juice. d. Concentration: evaporate and concentrate the homogeneous juice by 47 evaporator and make it into concentrated liquid. e. Dry: dry and dispose the concentrated liquid and make it into green milk powder. The volume of ozonized water in step (a) is 2% of the total volume of water. The blend time condition in step (c) is 10 minutes at room temperature. The weight of juice in step (c) is 2% of weight of the whole milk. Concentrating condition in step (d) is as follows: the temperature is 35'C, the vacuum degree is 0.1 MPa, the concentration time is 35min, and the weight percentage of solid content in concentrated liquid is 25%. The drying process in step (e) uses spray drying and dry in spray drying tower. The drying condition: the hot-blast temperature in tower is 130'C, vacuum degree is 1 8MPa, and the drying time is 6 seconds. The plant sprout is the mixture of barley sprout, wheat sprout, and highland barley sprout. Example 10 The method of preparing green milk powder includes following steps: a. Pretreatment: when the plant sprout grows up to 25 cm, the plant sprout is cut at 2 cm above the ground and then washed to remove soil and impurity from plant surface. At room temperature, the plant sprout is first washed by ozonized sterilization running water and then washed by deionized running water and finally crushed. b. Filtration: juice, filter and extract juice from the crushed plant sprout. c. Blend: blend the juice and the whole milk to uniformity in pre determined proportion and make it into homogeneous juice. d. Concentration: evaporate and concentrate the homogeneous juice by evaporator and make it into concentrated liquid. e. Dry: dry and dispose the concentrated liquid and make it into green milk powder. The volume of ozonized water in step (a) is 3 % of the total volume of water. The blend time condition in step (c) is 10 minutes at room temperature. The weight of juice in step (c) should be 20% of weight of the whole milk. 48 Concentrating condition in step (d) is as follows: the temperature is 30'C, vacuum degree is 0.08MPa, the concentration time is 20 minutes, and the weight percentage of solid content in concentrated liquid is 30%. The drying process in step (e) uses vacuum freezing drying. The plant sprout is the mixture of barley sprout and wheat sprout. Example 11 The method of preparing green milk powder includes following steps: a. Pretreatment: when the plant sprout grows up to 25 cm, the plant sprout is cut at 3 cm above the ground and then washed to remove soil and impurity from plant surface. At room temperature, the plant sprout is first washed by ozonized sterilization running water and then washed by deionized running water and finally crushed. b. Filtration: juice, filter, and extract juice from the crushed plant sprout. c. Blend: blend the juice and the whole milk to uniformity in pre determined proportion and make it into homogeneous juice. d. Concentration: evaporate and concentrate the homogeneous juice by evaporator and make it into concentrated liquid. e. Dry: dry and dispose the concentrated liquid and make it into green milk powder. The volume of ozonized water in step (a) is 3 % of the total volume of water. The blend time condition in step (c) is 15 min at room temperature. The weight of juice in step (c) should be 0.8 % of weight of the whole milk. The concentrating condition in step (d) includes the following: the temperature being 36 'C, the vacuum degree is 0.09 MPa, concentration time is 45 minutes, and the weight percentage of solid content in concentrated liquid is 24 %. The drying process in step (e) uses vacuum freezing drying. The plant sprout is the mixture of barley sprout, wheat sprout, highland barley sprout, buckwheat sprout and black barley sprout. Example 12 The method of preparing green milk powder includes following steps: a. Pretreatment: when the plant sprout grows up to 25 cm, the plant 49 sprout is cut at 2 cm above the ground and then washed to remove soil and impurity from plant surface. At room temperature, the plant sprout is first washed by ozonized sterilization running water and then washed by deionized running water and finally crushed. b. Filtration: juice, filter and extract juice from the crushed plant sprout. c. Blend: blend the juice and the whole milk to uniformity in pre determined proportion and make it into homogeneous juice. d. Concentration: evaporate and concentrate the homogeneous juice by evaporator and make it into concentrated liquid. e. Dry: dry and dispose the concentrated liquid and make it into green milk powder. The volume of ozonized water in step (a) is 3% of the total volume of water. The blend time condition in step (c) is 30 minutes at room temperature. The weight of juice in step (c) should be 2% of weight of the whole milk. Concentrating condition in step (d) is as follows: the temperature is 35'C, vacuum degree is 0.09MPa, concentration time is 50 minutes, and the weight percentage of solid content in concentrated liquid is 25%. The drying process in step (e) uses spray drying and dry in spray drying tower. The drying condition includes: the hot-blast temperature in tower is 150'C, the vacuum degree is 17 MPa, and the drying time is 3 seconds. The plant sprout is the mixture of barley sprout, wheat sprout, highland barley sprout, buckwheat sprout, black barley sprout, and oat sprout. Example 13 The method of preparing green milk powder includes following steps: a. Pretreatment: when the plant sprout grows up to 45 cm, the plant sprout is cut at 5 cm above the ground and then washed to remove soil and impurity from plant surface. At room temperature, the plant sprout is first washed by ozonized sterilization running water and then washed by deionized running water and finally crushed. b. Filtration: juice, filter and extract juice from the crushed plant sprout. c. Blend: blend the juice and the whole milk to uniformity in pre 50 determined proportion and make it into homogeneous juice. d. Concentration: evaporate and concentrate the homogeneous juice by evaporator and make it into concentrated liquid. e. Dry: dry and dispose the concentrated liquid and make it into green milk powder. The volume of ozonized water in step (a) is 1% of the total volume of water. The blend time condition in step (c) is 20 min at room temperature. The weight of juice in step (c) should be 3% of weight of the whole milk. The concentrating condition in step (d) is as follows: the temperature is 36 'C, the vacuum degree is 0.08 MPa, the concentration time is 40 minutes, and the weight percentage of solid content in concentrated liquid is 10%. The drying process in step (e) uses spray drying and dry in spray drying tower. The drying condition includes: the hot-blast temperature in tower is 150'C, the vacuum degree is 16 MPa, and the drying time is 3 seconds. The plant sprout is oat sprout. Example 14 The method of preparing green milk powder includes following steps: a. Pretreatment: when the plant sprout grows up 25 cm high, the plant sprout is cut at 2 cm above the ground and then washed to remove soil and impurity from the surface. At room temperature, the plant sprout is first washed by ozonized sterilization running water and then washed by deionized running water, and finally crushed. b. Filtration: juice, filter, and extract juice from the crushed plant sprout. c. Dry: dry and dispose the concentrated liquid and make it into natural plant powder. d. Blend: blend the natural plant powder and a whole milk powder to uniformity by machinery and make it into green milk powder. The volume of ozonized water in step (a) is 1% of the total volume of water. The drying process in step (c) uses spray drying and the drying is carried out in spray drying tower. The drying condition includes: the hot-blast temperature in tower is 120'C, the vacuum degree is 20 MPa, and the drying time is 6 seconds. 51 The plant sprout is barley grass sprout, wheat grass sprout, highland barley grass sprout, buckwheat grass sprout, black barley grass sprout, oat grass sprout, wild oat grass sprout, or any combination thereof. Example 15 The method of preparing green milk powder includes following steps: a. Pretreatment: when the plant sprout grows up 25 cm high, the plant sprout is cut at 3 cm above the ground and then washed to remove soil and impurity from the surface. At room temperature, the plant sprout is first washed by ozonized sterilization running water and then washed by deionized running water, and finally crushed. b. Filtration: juice, filter, and extract juice from the crushed plant sprout. c. Dry: dry and dispose the concentrated liquid and make it into a natural plant powder. d. Blend: blend the natural plant powder and a whole milk powder to uniformity by machinery and make it into green milk powder. The weight of natural plant powder in step (d) is 1% of weight of the whole milk. The volume of ozonized water in step (a) is 2 % of the total volume of water. The drying process in step (c) uses spray drying and dry in spray drying tower. The drying condition: the hot-blast temperature in tower is 160 'C, vacuum degree is 15 MPa, and the drying time is 4 seconds. The plant sprout is barley grass sprout, wheat grass sprout, highland barley grass sprout, buckwheat grass sprout, black barley grass sprout, oat grass sprout, wild oat grass sprout, or any combination thereof. Example 16 The method of preparing green milk powder includes following steps: a. Pretreatment: when the plant sprout grows up to 30 cm high, the plant sprout is cut at 2 cm above the ground and then washed to remove soil and impurity from the surface. At room temperature, the plant sprout is first washed by ozonized sterilization running water and then washed by deionized running water, and finally crushed. b. Filtration: juice, filter, and extract juice from the crushed plant sprout. 52 c. Dry: dry and dispose the concentrated liquid and make it into a natural plant powder. d. Blend: blend the natural plant powder and a whole milk powder to uniformity by machinery and make it into green milk powder. The weight of natural plant powder in step (d) should be 10% of weight of the whole milk. The volume of ozonized water in step (a) is 2 % of the total volume of water. The drying process in step (c) uses spray drying and the drying is carried out in a spray drying tower. The drying condition includes the following: the hot-blast temperature in tower is 150 'C, the vacuum degree is 18 MPa, and the drying time is 2 seconds. The plant sprout is barley grass sprout, wheat grass sprout, highland barley grass sprout, buckwheat grass sprout, black barley grass sprout, oat grass sprout, wild oat grass sprout, or any combination thereof. Example 17 The preparation method of green milk powder includes following steps: a. Pretreatment: when the plant sprout grows up to 45 cm high, the plant sprout is cut at 3 cm above the ground and then washed to remove soil and impurity from the surface. At room temperature, the plant sprout is first washed by ozonized sterilization running water and then washed by deionized running water, and finally crushed. b. Filtration: juice, filter, and extract juice from the crushed plant sprout. c. Dry: dry and dispose the concentrated liquid and make it into green milk powder. d. Blend: blend the natural plant powder and a whole milk powder to uniformity by machinery and make it into green milk powder. The weight of natural plant powder in step (d) is 20% of weight of the whole milk. The volume of ozone in step (a) is 2% of the total volume of water. The drying process in step (c) uses spray drying and dry in spray drying tower. The drying condition includes the following: the hot-blast temperature in tower is 140'C, the vacuum degree is 20 MPa, and the drying time is 4 seconds. 53 The plant sprout is barley grass sprout, wheat grass sprout, highland barley grass sprout, buckwheat grass sprout, black barley grass sprout, oat grass sprout, wild oat grass sprout, or any combination thereof. Example 18 The preparation method of green milk powder includes following steps: a. Pretreatment: when the plant sprout grows up to 45 cm high, the plant sprout is cut at 2 cm above the ground and then washed to remove soil and impurity from the surface. At room temperature, the plant sprout is first washed by ozonized sterilization running water and then washed by deionized running water, and finally crushed. b. Filtration: juice, filter, and extract juice from the crushed plant sprout. c. Dry: dry and dispose the concentrated liquid and make it into a natural plant powder. d. Blend: blend the natural plant powder and whole milk powder to uniformity by machinery and make it into green milk powder. The weight of natural plant powder in step (d) is 30% of weight of the whole milk. The volume of ozonized water in step (a) is 2 % of the total volume of water. The drying process in step (c) uses spray drying and dry in spray drying tower. The drying condition includes the following: the hot-blast temperature in tower is 160'C, vacuum degree is 16 MPa, and the drying time is 2 seconds. The plant sprout is barley grass sprout, wheat grass sprout, highland barley grass sprout, buckwheat grass sprout, black barley grass sprout, oat grass sprout, wild oat grass sprout, or any combination thereof. Example 19 The method of preparing green milk powder includes following steps: a. Pretreatment: when the plant sprout grows up to 30 cm high, the plant sprout is cut at 2 cm above the ground and then washed to remove soil and impurity from the surface. At room temperature, the plant sprout is first washed by ozonized sterilization running water and then washed by deionized running water, and finally crushed. b. Filtration: juice, filter, and extract juice from the crushed plant sprout. 54 c. Dry: dry and dispose the concentrated liquid and make it into a natural plant powder. d. Blend: blend the natural plant powder and a whole milk powder to uniformity by machinery and make it into green milk powder. The weight of natural plant powder in step (d) is 40% of weight of the whole milk. The volume of ozonized water in step (a) is 2% of the total volume of water. The drying process in step (c) uses spray drying and dry in spray drying tower. The drying condition: the hot-blast temperature in tower is 140 'C, vacuum degree is 18 MPa, and the drying time is 3 seconds. The plant sprout is barley grass sprout, wheat grass sprout, highland barley grass sprout, buckwheat grass sprout, black barley grass sprout, oat grass sprout, wild oat grass sprout, or any combination thereof. Example 20 The method of preparing green milk powder includes following steps: a. Pretreatment: when the plant sprout grows up to 45 cm high, the plant sprout is cut at 2 cm above the ground and then washed to remove soil and impurity from the surface. At room temperature, the plant sprout is first washed by ozonized sterilization running water and then washed by deionized running water, and finally crushed. b. Filtration: juice, filter, and extract juice from the crushed plant sprout. c. Dry: dry and dispose the concentrated liquid and make it into a natural plant powder. d. Blend: blend the natural plant powder and whole milk powder to uniformity by machinery and make it into green milk powder. The weight of natural plant powder in step (d) is 2% of weight of the whole milk. The volume of ozone in step (a) is 2 % of the total volume of water. The drying process in step (c) uses spray drying and the drying is carried out in spray drying tower. The drying condition includes the following: the hot-blast temperature in tower is 120 'C, the vacuum degree is 15 MPa, and the drying time is 10 second. 55 The plant sprout is barley grass sprout, wheat grass sprout, highland barley grass sprout, buckwheat grass sprout, black barley grass sprout, oat grass sprout, wild oat grass sprout, or any combination thereof. The above described preparation methods yield the significant technical outcome. The green milk with natural green elements combines the nutrition constituents in natural plant and optimizes nutrient structure. The process of preparing green milk powder does not damage vitamin C, chlorophyll, SOD and thermally sensitive substance, and maintains fine product appearance. The preparation processes preserve the nutritional constitutions in milk and natural plant which are of high nutrient value. The preparation methods preserve the activity of many nutrients, such as vitamins, active enzymes, chlorophyll, etc. The methods can also maintain organic, natural and active status of the nutrients and preserve the bioactivity of the nutrients in the plant and the milk. 56 Example 21 Certain substances in an exemplary barley grass juice powder are shown below. Sample Name Tested Item Amount Barley Sprout Mn 36.2 mg/kg Extract Zn 29.1 mg/kg Fe 200 mg/kg Se (Selenium) 0.0 12 mg/kg Mg (Magnesium) 2.50 x 0 3 g Ca (Calcium) 6.71 x 10 3 mg/kg K (Potassium) 3.38 x 10 4 mg/kg Superoxide Dismutase (SOD) 181 U/g Vitamin B 6 14.3 mg/kg Vitamin E 117 mg/kg Vitamin C 3.38 x 10 3 mg/kg Vitamin A 0.459 mg/kg Vitamin B 1 0.66 mg/kg Vitamin B 2 13.7 mg/kg Vitamin B 12 Not detected (< 0.1 tg/100 g) Folacin (folate) 789 pg/100 g Chlorophyll 487 mg/100 g p-carotene 227 mg/kg Total flavone 563 mg/100 g Total protein 24.4 g /100 g Crude Polysaccharides 7.81 % 57 Example 22 Certain substances in whole milk are shown below. Sample Name Item Amount (per 1000 g or 1 kg) Whole milk Total calories 2504 kJ Total carbohydrate 52.4 g Total protein 32.4 g Total fat 32.4 g Vitamin A 1020 IU Vitamin C 0 Vitamin D 400.2 IU Vitamin E 4.1 mg Vitamin K 2.1 mg Thiamin 4.1 mg Riboflavin (Vitamin B 2 ) 1.64 mg Niacin 12.3 mg Vitamin B 6 0.41 mg Folate 50 mg Vitamin B 12 4.51 mg Pantothenic Acid 3.69 mg Choline 143.09 mg Betaine 6.15 mg Calcium 1131.6 mg Iron 0.41 mg Magnesium 100.4 mg Phosphorous 910.2 mg 58 Potassium 1430.9 mg Sodium 399.34 mg Zinc 4.1 mg Selenium 36.9 mg Cholestrol 100.04 mg water 881.5 g ash 6.97 g 59

Claims (20)

1. A nutritional composition made by combining milk with natural phytonutrients and optionally adding one or more nutritional or beneficial substances, the composition comprising: a protein source, a fat source, a carbohydrate source, vitamins, minerals, essential amino acids, flavonoid, optionally DHA, optionally ARA, optionally fiber, and optionally a prebiotic.

2. The composition of claim 1, wherein the milk is cow milk.

3. The composition of claim 2, wherein the cow milk is selected from the group consisting of whole milk, skim milk, low-fat milk, non-fat milk, lactose-free milk, fermented milk, and any combination thereof.

4. The composition of claim 1, wherein the phytonutrients in solid form are 0.1% - 20% of the milk by weight.

5. The composition of claim 1, where in the phytonutrients comprise juice, juice concentrate, or juice powder of a plant or plant part selected from the group consisting of a grass sprout, a vegetable, an edible plant or herbal cuisine, and any combination thereof.

6. The composition of claim 5, wherein the grass is selected from the group consisting of barley grass, wheat grass, highland barley grass, buckwheat grass, black barley grass, oat grass, wild oat grass, and any combination thereof.

7. The composition of claim 6, wherein the phytonutrients comprise barley grass powder, wheat grass powder, and highland barley powder in a weight ratio of 3:2:1.

8. The composition of claim 1, which is an infant formula, comprising a protein source comprising about 0.45 to about 0.7 g/ 100 KJ, a fat source comprising about 1.05 to about 1.40 g/ 100 KJ, a carbohydrate source comprising about 2.2 to about 3.3 g/ 100 KJ, vitamins, essential amino acids, minerals, and 60 optionally DHA of about 3 to about 5 mg/100 KJ, optionally ARA of about 5 to about 7 mg/100 KJ, optionally a supplemental calcium source, and optionally a prebiotic of about 0.1 to about 0.2 mg/ 100KJ.

9. The composition of claim 1, which is a follow-up or young child formula, comprising a protein source comprising about 0.7 to about 1.2 g/ 100 KJ, a fat source comprising about 0.7 to about 1.40 g/ 100 KJ, a carbohydrate source, vitamins of various amounts, essential amino acids of various amounts, minerals of various amounts, and optionally DHA of about 3 to about 5 mg/100 KJ, optionally ARA of about 5 to about 7 mg/100 KJ, optionally a supplemental calcium source, and optionally a prebiotic of about 0.1 to about 0.2 mg/ 100KJ.

10. The composition of claim 1, further comprising SOD and Chlorophyll.

11. A method of making a nutritional composition, comprising providing a plant juice, combining the plant juice with a milk to form a mixture, and drying the mixture to produce a powder.

12. The method of claim 11, comprising the following steps: (a) Providing a grass sprout; this step includes cutting a grass sprout at above 1 -5 cm above the ground when it grows to 20-50 cm, washing the grass sprout to remove soil and the like from the surface, (b) Extracting juice from the grass sprout, (c) Mixing the plant juice from step (b) with a milk in a pre-determined proportion and blending the mixture to become homogeneous liquid, (d) Optionally concentrating the mixture, (e) Drying the liquid to form green milk powder.

13. The method of claim 12, wherein the grass sprout juice, or the milk, or both are optionally concentrated before mixing. 61

14. The method of claim 12, wherein the grass sprout juice is optionally dried to a form powder before mixing with the milk.

15. The method of claim 12, comprising washing the sprout with ozonized sterilization running water and deionized running water.

16. The method of claim 12, wherein step (b) comprising crushing the plant sprout and optionally pressing the crushed plant sprout; and filtering the juice.

17. The method of claim 12, wherein the concentrating is by evaporating water under low heat at a reduced pressure or by a membrane process.

18. The method of claim 12, wherein drying is by spray drying.

19. The method of claim 12, wherein the grass sprout juice is about 0.1-40% of the milk by weight.

20. The method of claim 12, comprising adding additional substance to the grass juice, the milk, or the mixture thereof. 62