CN101569328A - Liquid dairy product rich in lactoferrin and preparation method thereof - Google Patents
Liquid dairy product rich in lactoferrin and preparation method thereof Download PDFInfo
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- CN101569328A CN101569328A CNA2008100940346A CN200810094034A CN101569328A CN 101569328 A CN101569328 A CN 101569328A CN A2008100940346 A CNA2008100940346 A CN A2008100940346A CN 200810094034 A CN200810094034 A CN 200810094034A CN 101569328 A CN101569328 A CN 101569328A
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Abstract
The invention relates to a preparation type liquid dairy product, in particular to a liquid dairy product rich in lactoferrin and a preparation method thereof. On the basis of 100 portions of the liquid dairy product by weight, the liquid dairy product rich in the lactoferrin comprises the following materials by weight portion: 30-99.8 of milk, 0.001-20 of the lactoferrin and 0.1-1 of stabilizing agents, and the balance of water. The invention also provides a method for preparing the liquid dairy product rich in the lactoferrin, comprising the following steps: milk cleaning, pasteurization, batch feeder, ultrahigh-temperature sterilizing, homogenizing, aseptic lactoferrin addition, can filling, and the like. The liquid dairy product rich in the lactoferrin prolongs shelf life of liquid products, greatly saves the preparation cost and the management cost, can regulate the iron absorption of gastrointestinal tracts, effectively improve the anaemia symptoms of a body, regulates the immune response of the body, and effectively plays an antibacterial and antiviral role.
Description
Technical field
The present invention relates to the blending type liquid diary product, relate in particular to a kind of liquid diary product and production method thereof that is rich in lactoferrin.
Background technology
Along with the development of society, people's work and rhythm of life are also accelerated day by day.Meanwhile, operating pressure and psychological pressure also constantly increase, and in this case, as not noting body-building by scientific methods and balanced diet, will cause nutrient imbalance and to the transition of inferior health colony, the edge of also having arrived and having fallen ill brings worry for busy modern.People press for the disease-resistant food of a kind of safety, pure natural, improve people's self immunocompetence.
Lactoferrin (Lactoferrin is called for short Lf) claims Lactotransferrin again, be that a kind of relative molecular weight is about 80000 daltonian iron associativity glycoprotein, mainly be present in exocrine secretions such as milk, tears, saliva, seminal fluid, nasal secretion or blood plasma, the neutrophil leucocyte.Lactoferrin is one of four kinds of main protein in the human milk, and 15～20% and ALA that its content accounts for the human milk total protein are suitable.Lactoferrin is rich in 18 seed amino acids, is the important meals dietary protein origin of infant and newborn animal.Lactoferrin contains lactose hardly, and it is edible to be more suitable for the lactose intolerant patient.Lactoferrin contains iron and has the physiological function of the bioavailability that improves iron, is therefore preventing aspect the anaemia positive role is arranged also.Lactoferrin is a kind of comparatively ideal functional food ingredient, has multiple bioactive functions: antibacterial properties with wide spectrum, strengthen antiviral, the anti-oxidant and immunocompetence of body, the control infectious diseases is kept the balance of gastrointestinal bacterial flora, the transmission and the absorption of enhancing iron.
Add specific nutrient in the nutrient formulation, not only can also regulate and control the immunocompetence of body, improve functions such as intestines and stomach health for body provides energy and substrate.Lactoferrin has concurrently antibiotic and the various biological function, and its application prospect is very good, both can be used as the natural antiseptic agent of foods and cosmetics, also can be used to prevent and treat infectious diseases directly as functional food, health products or medicine component.So lactoferrin is the functional food of a rapid development prospect in China's dairy husbandry as a kind of natural, multi-functional raw-food material.Simultaneously, dairy products are the abundantest and balanced full price food of nutrition of generally acknowledging at present, have become the requisite food of human meals every day.Lactoferrin cooperates China to greatly develop the trend of dairy industry because of itself distinctive component and functional characteristic, makes it aspect development functionality dairy products vast market prospect must arranged.
At present, on China liquid diary product market, also do not find the product of a interpolation lactoferrin, this mainly is because the problem of lactoferrin heat endurance.In liquid diary product processing industry now, the sterilization method of employing causes lactoferrin sex change (seeing Table 1) easily, so the heat endurance of research lactoferrin is to be related to the key factor that can it reasonably be applied to the dairy products processing industry.
Table 1: lactoferrin sex change rate under the sterilization temperature commonly used
Summary of the invention
In order to address the above problem, the present inventor proposes and has finished the present invention.Particularly, for more effective exploitation contains the liquid diary product of lactoferrin, the present invention has researched and developed a kind of method of utilizing the aseptic interpolation lactoferrin of normal temperature technology specially, has kept the lactoferrin functional component fully and has made it give full play to its effect.
Therefore, the purpose of this invention is to provide a kind of liquid diary product that is rich in lactoferrin.
A further object of the present invention provides the method for producing above-mentioned dairy products.
According to the liquid diary product that is rich in lactoferrin of the present invention, based on the described liquid diary product of 100 weight portions, it contains:
Milk 30～99.8 weight portions;
Lactoferrin 0.001～20 weight portion;
Stabilizing agent 0.1～1 weight portion,
Surplus is a water.
According to the liquid diary product that is rich in lactoferrin of the present invention, wherein, described stabilizing agent is to be selected from the group that comprises single hard fatty acid ester, sucrose fatty ester, polyglycerol ester, single diacylglycerol, diacetyl tartaric acid monoglyceride, butanedioic acid monoglyceride, sodium carboxymethylcellulose, gellan gum, converted starch, konjac glucomannan, carragheen, dextrin, xanthans, microcrystalline cellulose, pectin, propylene glycol alginate, agar, gelatin, locust bean gum, sodium alginate and guar gum one or more.
According to the liquid diary product that is rich in lactoferrin of the present invention, wherein, described milk is full-cream, degreasing and half skimmed milk, perhaps the recombined milk that forms with other components configurations of milk powder, cream, protein hydrolysate, whey powder or milk.
According to the liquid diary product that is rich in lactoferrin of the present invention, based on the described liquid diary product of 100 weight portions, it contains:
Milk 35～60 weight portions;
Lactoferrin 0.8～20 weight portion;
Stabilizing agent 0.1～1 weight portion;
Acidity regulator 0.01～0.5 weight portion;
Flavoring essence 0.01～0.5 weight portion;
Sugar 0.01～5 weight portion:
Surplus is a water.
The above-mentioned method that is rich in the liquid diary product of lactoferrin of production according to the present invention, based on the described liquid diary product of 100 weight portions, it contains:
Milk 30～99.8 weight portions;
Lactoferrin 0.001～20 weight portion;
Stabilizing agent 0.1～1 weight portion,
Surplus is a water,
Said method comprising the steps of:
(1) temperature is no more than 8 ℃ raw material milk, removes mechanical admixture in the raw material milk by clean newborn technology;
(2) with the raw material milk behind the clean breast at 72～90 ℃, carry out 5～15 seconds pasteurize, and the raw material milk after the pasteurize be cooled to below 8 ℃;
(3) preparation milk composition is according to above-mentioned weight ratio preparation raw material milk and stabilizing agent;
(4) homogeneous is warming up to 55～75 ℃ with above-mentioned milk composition, homogenization pressure 100～250bar.
(5) the above-mentioned milk composition that will prepare was sterilized at 121～150 ℃/4～15 seconds, and the milk composition after will sterilizing is cooled to below 25 ℃;
(6) in the milk composition of cooled UHTS or pasteurize, add the aseptic lactoferrin of above-mentioned weight ratio under the aseptic condition;
(7) sterile filling carries out sterile filling under the condition of temperature≤20 ℃.
The method according to this invention, wherein, described stabilizing agent is to be selected from the group that comprises single hard fatty acid ester, sucrose fatty ester, polyglycerol ester, single diacylglycerol, diacetyl tartaric acid monoglyceride, butanedioic acid monoglyceride, sodium carboxymethylcellulose, gellan gum, converted starch, konjac glucomannan, carragheen, dextrin, xanthans, microcrystalline cellulose, pectin, propylene glycol alginate, agar, gelatin, locust bean gum, sodium alginate and guar gum one or more.
The method according to this invention, wherein, described milk is full-cream, degreasing and half skimmed milk, perhaps the recombined milk that forms with other components configurations of milk powder, cream, protein hydrolysate, whey powder or milk.
The present invention has the following advantages:
1, product of the present invention has prolonged the shelf life of lactoferrin liquid form product, guaranteeing can to reach the shelf-life more than six months under the active prerequisite of lactoferrin function factor, has enlarged sales range and sales cycle.
2, product of the present invention adopts the aseptic interpolation of UHT back segment, has saved production cost and management cost greatly, has solved sedimentation problem and the emulsification problem of product in the product shelf life
3, rationally added lactoferrin function batching, can regulate the absorption of intestines and stomach, improved the Anemia of body effectively, regulated the immune response of body iron; Play the effect of anti-bacteria and anti-virus effectively.
The specific embodiment
The equal operating weight umber of the prescription that relates in following examples.
Embodiment 1
Prescription: the dairy products of the present invention of 1000 weight portions, wherein milk is 994 parts, and 5 parts of lactoferrins are gone alone 1 part of ester,
The preparation method is as follows:
(1) temperature is no more than 8 ℃ raw material milk, removes mechanical admixture in the raw material milk by clean newborn technology;
(2) with the raw material milk behind the clean breast at 72 ℃, carry out 10 seconds pasteurize, the raw material milk after the pasteurize is cooled to below 8 ℃;
(3) preparation milk composition
(4) homogeneous: milk composition is warming up to 65 ℃, homogenization pressure 200bar
(5) milk composition for preparing was sterilized at 121 ℃/4 seconds, the milk composition cooling after then will sterilizing is below 25 ℃;
(6) in cooled sterilized milk composition, add aseptic lactoferrin;
(7) carry out sterile filling.
Embodiment 2
Prescription: the dairy products of the present invention of 1000 weight portions, wherein milk is 300 parts, 1 part of lactoferrin, 1 part of xanthans, surplus is a water.
The preparation method is as follows:
(1) temperature is no more than 8 ℃ raw material milk, removes mechanical admixture in the raw material milk by clean newborn technology;
(2) with the raw material milk behind the clean breast at 90 ℃, carry out 15 seconds pasteurize, the raw material milk after the pasteurize is cooled to below 8 ℃;
(3) preparation milk composition
(4) homogeneous: milk composition is warming up to 65 ℃, homogenization pressure 200bar
(5) milk composition for preparing was sterilized at 150 ℃/15 seconds, the milk composition cooling after then will sterilizing is below 25 ℃;
(6) in cooled sterilized milk composition, add aseptic lactoferrin;
(7) carry out sterile filling.
Embodiment 3
Prescription: the dairy products of the present invention of 1000 weight portions, wherein milk is 998 parts, 0.1 part of lactoferrin, 1 part of xanthans, surplus is a water.
The preparation method is as follows:
(1) temperature is no more than 8 ℃ raw material milk, removes mechanical admixture in the raw material milk by clean newborn technology;
(2) with the raw material milk behind the clean breast at 72 ℃, carry out 5 seconds pasteurize, the raw material milk after the pasteurize is cooled to below 8 ℃;
(3) preparation milk composition
(4) homogeneous: milk composition is warming up to 65 ℃, homogenization pressure 200bar
(5) milk composition for preparing was sterilized at 150 ℃/15 seconds, the milk composition cooling after then will sterilizing is below 25 ℃;
(6) in cooled sterilized milk composition, add aseptic lactoferrin;
(7) carry out sterile filling.
Embodiment 4
Prescription: the dairy products of the present invention of 1000 weight portions, wherein milk is 300 parts, 200 parts of lactoferrins, 10 parts of pectin, surplus is a water.
The preparation method is as follows:
(1) temperature is no more than 8 ℃ raw material milk, removes mechanical admixture in the raw material milk by clean newborn technology;
(2) with the raw material milk behind the clean breast at 90 ℃, carry out 15 seconds pasteurize, the raw material milk after the pasteurize is cooled to below 8 ℃;
(3) preparation milk composition
(4) homogeneous: milk composition is warming up to 65 ℃, homogenization pressure 200bar
(5) milk composition for preparing was sterilized at 150 ℃/15 seconds, the milk composition cooling after then will sterilizing is below 25 ℃;
(6) in cooled sterilized milk composition, add aseptic lactoferrin;
(7) carry out sterile filling.
Embodiment 5
Prescription; The dairy products of the present invention of 1000 weight portions, wherein milk is 600 parts, 10 parts of lactoferrins, 2 parts of sucrose fatty esters, 388 parts in batching water.
The preparation method is as follows:
(1) temperature is no more than 8 ℃ raw material milk, removes mechanical admixture in the raw material milk by clean newborn technology;
(2) with the raw material milk behind the clean breast at 85 ℃, carry out 5 seconds pasteurize, and the raw material milk after the pasteurize be cooled to below 8 ℃;
(3) preparation milk composition;
(4) homogeneous: milk composition is warming up to 70 ℃, homogenization pressure 220bar
(5) milk composition for preparing was carried out UHTS at 137 ℃/4 seconds, then the milk composition after the UHTS is cooled to below 25 ℃;
(6) in cooled UHTS milk composition, add aseptic lactoferrin;
(7) carry out sterile filling.
Embodiment 6:
Prescription: the dairy products of the present invention of 1000 weight portions, wherein milk is 350 parts, 8 parts of lactoferrins, 1.2 parts of sodium carboxymethylcelluloses, 1 part of lactic acid, 2.5 parts of citric acids, 0.5 part in essence, 50 parts of white granulated sugars, 586.8 parts in batching water.
The preparation method is as follows:
(1) temperature is no more than 8 ℃ raw material milk, removes mechanical admixture in the raw material milk by clean newborn technology;
(2) with the raw material milk behind the clean breast at 85 ℃, carry out 5 seconds pasteurize, and the raw material milk after the pasteurize be cooled to below 8 ℃;
(3) preparation milk composition;
(I) white granulated sugar and sodium carboxymethylcellulose are mixed, get an amount of batching water and be heated to 80 ℃, slowly add mixture, constantly stirring and dissolving is 25 minutes, is cooled to 35 ℃, squeezes into material-compound tank, fully is mixed with milk.
(II) lactic acid and citric acid and 1: 50 ratio of batching water are mixed, and under the state of stirring, acid solution are slowly evenly joined in the feed liquid of material-compound tank of stirring, prevent to produce the protein flocculus.
(4) homogeneous: milk composition is warming up to 60 ℃, homogenization pressure 200bar;
(5) milk composition for preparing was carried out UHTS at 121 ℃/4 seconds, then the milk composition after the UHTS is cooled to below 25 ℃;
(6) in cooled UHTS milk composition, add aseptic lactoferrin;
(7) carry out sterile filling.
Embodiment 7 contains the mouthfeel evaluation of lactoferrin liquid diary product
With embodiment 1,2 and 3 is the taste tests sample, and the test number is 200 people, adopts blank mode to estimate product and marking from local flavor, mouthfeel, color and luster, nutritive value, the preference degree of product respectively.
Table 2: embodiment 1,2 and 3 product mouthfeels are estimated
From table 2, product no matter from local flavor, mouthfeel, color and luster still from nutritive value, all be subjected to test and appraisal person's favor deeply.
The research of embodiment 8 lactoferrin antibacterial activities
Adopt nutrient agar to inoculate pathogenic bacteria respectively, under 37 ℃ of temperature, cultivated 1 hour, fixedly bacterium colony, make a call to 3 apertures about diameter 3mm at the desinfection chamber superclean bench in respectively at each flat board then, Yu Kongzhong meets the people respectively, cultivates observation inhibition zone size 24 hours in 37 ℃ again.
Table 3: the antibacterial action of lactoferrin
| The antibiotic loop diameter of bacterial classification (mm) |
| Staphylococcus aureus 8.2 bacillus subtilises 9.0 Bacillus cercuses 9.5 Listerias 7.0 Escherichia coli, 7.5 brewer's yeasts, 9.0 aspergillus flavus 7.5 |
As can be seen from the table, lactoferrin has broad-spectrum antibacterial action, and Gram-negative bacteria, gram-positive bacteria, saccharomycete, mould are all had certain antagonism, particularly Bacillus cercus is had stronger antibacterial action.
Embodiment 9 contains the clinical testing of lactoferrin product liquid diary product
This test is chosen 25 and is suffered from hepatitis C type (HCV), and they are divided into two groups immediately, and one group is 10 people, drinks the liquid diary product that contains the 0.4g lactoferrin every day; One group is 15 people, drinks the liquid diary product that contains the 3.6g lactoferrin every day.Two groups of personnel do not have too big-difference on age, sex, Serum ALT/HCV rna level.Result of the test is as follows:
Table 4: the variation of amino transaminase and HCV RNA in the serum
As can be seen from the table, the HCV RNA of low dosage 0.4g lactoferrin product serum reduces to 1049 after six months from 1627 of beginning, and the HCV RNA of high dose 3.6g lactoferrin product serum reduces to 612 after six months from 1106 of beginning.Illustrate lactoferrin can resist effectively virus invasion and attack.
Claims (7)
1, a kind of liquid diary product that is rich in lactoferrin is characterized in that, based on the described liquid diary product of 100 weight portions, it contains:
Milk 30～99.8 weight portions;
Lactoferrin 0.001～20 weight portion;
Stabilizing agent 0.1～1 weight portion,
Surplus is a water.
2, the liquid diary product that is rich in lactoferrin according to claim 1, it is characterized in that described stabilizing agent is to be selected from the group that comprises single hard fatty acid ester, sucrose fatty ester, polyglycerol ester, single diacylglycerol, diacetyl tartaric acid monoglyceride, butanedioic acid monoglyceride, sodium carboxymethylcellulose, gellan gum, converted starch, konjac glucomannan, carragheen, dextrin, xanthans, microcrystalline cellulose, pectin, propylene glycol alginate, agar, gelatin, locust bean gum, sodium alginate and guar gum one or more.
3, the liquid diary product that is rich in lactoferrin according to claim 1 is characterized in that, described milk is full-cream, degreasing and half skimmed milk, perhaps the recombined milk that forms with other components configurations of milk powder, cream, protein hydrolysate, whey powder or milk.
4, the liquid diary product that is rich in lactoferrin according to claim 1 is characterized in that, based on the described liquid diary product of 100 weight portions, it contains:
Milk 35～60 weight portions;
Lactoferrin 0.8～20 weight portion;
Stabilizing agent 0.1～1 weight portion;
Acidity regulator 0.01～0.5 weight portion;
Flavoring essence 0.01～0.5 weight portion;
Sugar 0.01～5 weight portion:
Surplus is a water.
5, the described method that is rich in the liquid diary product of lactoferrin of a kind of production claim 1, based on the described liquid diary product of 100 weight portions, it contains:
Milk 30～99.8 weight portions;
Lactoferrin 0.001～20 weight portion;
Stabilizing agent 0.1～1 weight portion,
Surplus is a water,
It is characterized in that, said method comprising the steps of:
(1) temperature is no more than 8 ℃ raw material milk, removes mechanical admixture in the raw material milk by clean newborn technology;
(2) with the raw material milk behind the clean breast at 72～90 ℃, carry out 5～15 seconds pasteurize, and the raw material milk after the pasteurize be cooled to below 8 ℃;
(3) preparation milk composition is according to above-mentioned weight ratio preparation raw material milk and stabilizing agent;
(4) homogeneous is warming up to 55～75 ℃ with above-mentioned milk composition, homogenization pressure 100～250bar.
(5) the above-mentioned milk composition that will prepare was sterilized at 121～150 ℃/4～15 seconds, and the milk composition after will sterilizing is cooled to below 25 ℃;
(6) in the milk composition of cooled UHTS or pasteurize, add the aseptic lactoferrin of above-mentioned weight ratio under the aseptic condition;
(7) sterile filling carries out sterile filling under the condition of temperature≤20 ℃.
6, method according to claim 5, it is characterized in that described stabilizing agent is to be selected from the group that comprises single hard fatty acid ester, sucrose fatty ester, polyglycerol ester, single diacylglycerol, diacetyl tartaric acid monoglyceride, butanedioic acid monoglyceride, sodium carboxymethylcellulose, gellan gum, converted starch, konjac glucomannan, carragheen, dextrin, xanthans, microcrystalline cellulose, pectin, propylene glycol alginate, agar, gelatin, locust bean gum, sodium alginate and guar gum one or more.
7, method according to claim 5 is characterized in that, described milk is full-cream, degreasing and half skimmed milk, perhaps the recombined milk that forms with other components configurations of milk powder, cream, protein hydrolysate, whey powder or milk.
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| CN102172254A (en) * | 2011-04-02 | 2011-09-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid dairy product and preparation method thereof |
| CN102405975A (en) * | 2011-11-29 | 2012-04-11 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product for improving child anorexia and preparation method thereof |
| CN103518841A (en) * | 2013-10-10 | 2014-01-22 | 江南大学 | Lactobacillus beverage rich in lactoferrin and preparation method thereof |
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| EP2661180B1 (en) | 2011-01-05 | 2016-09-28 | MJN U.S. Holdings LLC | Composition comprising heat labile milk proteins and process for preparing same |
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| CN111670951A (en) * | 2020-04-30 | 2020-09-18 | 上海紫丁进出口有限公司 | Modified milk powder and preparation method thereof |
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| CN1300549A (en) * | 1999-12-17 | 2001-06-27 | 黑龙江乳业集团总公司 | Formula and process for preparing milk powder containing iron and protein for baby |
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| EP2661180B1 (en) | 2011-01-05 | 2016-09-28 | MJN U.S. Holdings LLC | Composition comprising heat labile milk proteins and process for preparing same |
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| CN103518841B (en) * | 2013-10-10 | 2015-11-18 | 江南大学 | A kind of sour milk beverage being rich in lactoferrin and preparation method thereof |
| CN105494628A (en) * | 2015-12-30 | 2016-04-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for producing low-lactose milk with immunity enhancing function by adopting ultra-high pressure technology |
| CN105962385A (en) * | 2016-05-13 | 2016-09-28 | 北京银河美科技有限公司 | Preparation method of lactoferrin sterile solution with anti-microbial activity |
| CN112868790A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Production method of liquid dairy product |
| CN111670951A (en) * | 2020-04-30 | 2020-09-18 | 上海紫丁进出口有限公司 | Modified milk powder and preparation method thereof |
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