CN102613297A - Milk for enhancing organism immunity and preparation process of milk - Google Patents
Milk for enhancing organism immunity and preparation process of milk Download PDFInfo
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- CN102613297A CN102613297A CN2012101127176A CN201210112717A CN102613297A CN 102613297 A CN102613297 A CN 102613297A CN 2012101127176 A CN2012101127176 A CN 2012101127176A CN 201210112717 A CN201210112717 A CN 201210112717A CN 102613297 A CN102613297 A CN 102613297A
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Abstract
The invention discloses milk for regulating the organism immunity. Raw materials of the milk comprise the following ingredients in percentage by weight: 92 to 99 percent of raw material milk, 0.8 to 2.5 percent of fructo-oligose, 0.01 to 0.5 percent of xylo-oligosaccharide, 0.01 to 1 percent of galactooligosaccharide, 0.05 to 3 percent of inulin and organic selenium, wherein the selenium element in the organic selenium accounts for 1.4*10<-5> to 2.8*10<-5> percent of the total weight of the raw materials. The invention also discloses a preparation process of the milk for regulating the organism immunity. The long-short-chain compound prebiotics and organic selenium in a prior mixture ratio are added into the milk, and through the cooperated synergia effect between the substances, the growth and the propagation of the prebiotics in the intestinal tract can be promoted, so the effect of propagating the intestinal mucosal immune cells is realized, in addition, free radicals are favorably cleared, and the milk has the effect of obviously improving the immunity and can be drunk for a long time.
Description
Technical field
The present invention relates to field of liquid milk, relate in particular to a kind of milk and preparation technology thereof of enhancing body immunity.
Background technology
Along with the fast development of Chinese national economy, fast pace, high efficiency work and life style, and tackle various intense market competition, increasing people is in sub-health state for a long time, causes body immunity to descend.Meanwhile, the rise day by day that the raising of living standards of the people and sustainable development view, quality of life are seen, the health care idea of people's science just progressively forms.The past outdated ideas of " ill just going seen the doctor " are desalinated just gradually, are the fitness mode at center then pursue with the self health care, administer health voluntarily.People thirst for improving self the general level of the health and quality of life through adjustment dietary structure, extra-nutrition material to varying the diet, having higher requirement aspect the nutrition scienceization, the purpose of reach health care, intelligence development, lengthening the life.Take a broad view of this health food quantity in several years; The product number of packages of enhance immunity power is maximum always, but is that the immune milk of primary raw material is less with the liquid milk, and existing product mainly is the liquid dairy product of development of raw materials with the colostrum; Because colostrum output is very limited; Heat endurance is bad, be difficult to collect and large-scale production, so this type has the very difficult large-scale production and selling of colostrum milk of enhance immunity power.
Summary of the invention
Technical problem to be solved by this invention is to overcome that existing immune milk output is little, poor heat stability, the defective that is difficult to large-scale production, and milk of a kind of enhancing body immunity and preparation method thereof is provided.The present invention adds length chain compound " prebiotics " and organic selenium of suitable proportioning in milk; Through the synergistic function between these materials; Can promote beneficial bacterium growth and breeding in the enteron aisle, thereby play the effect of increment intestinal mucosa immunocyte, also help to remove free radical in addition; Make this milk have the effect of significant raising immunocompetence, and can eat for a long time.
The invention provides a kind of milk of regulating immunity of organisms; Its raw material comprises following component by weight percentage: raw material milk 92～99%, FOS 0.8～2.5%, xylo-oligosaccharide 0.01～0.5%; Galactooligosaccharide 0.01～1%, inulin 0.05～3% and organic selenium; Selenium element in said organic selenium accounts for 1.4 * 10 of raw material gross weight
-5～2.8 * 10
-5%.
In the present invention's one preferred implementation; Described raw material comprises following component by weight percentage: raw material milk 96～98%, FOS 1.0～2.5%, xylo-oligosaccharide 0.1～0.5%; Galactooligosaccharide 0.1～1%, inulin 0.5～3% and organic selenium; Selenium element in said organic selenium accounts for 2.0 * 10 of raw material gross weight
-5～2.8 * 10
-5%.
Wherein, described organic selenium preferably is Se-enriched yeast.
Wherein, described raw material milk can comprise the various raw material milks that are used to prepare liquid milk in this area, like raw milk and/or recombined milk etc., preferably is raw milk.Described raw milk should meet the standard of GB-19301 " food security national standard lactogenesis ".Said recombined milk is to blend the milk that forms with milk powder, whey powder, rare cream and water etc.Consider from concentrations of nutrient, in the raw material milk of the present invention protein content preferred >=2.9wt%, it is fixed that fat content can require according to specific product, can select defatted milk, low fat milk or whole milk etc. for use.
Wherein, described raw material also can comprise the conventional food additives that add in the liquid milk of this area, like stabilizing agent and/or flavor substance.
Described stabilizing agent can be selected various stabilizing agents conventional in the Milk Production technology for use; Generally be various stabilizing agents or the composite compound stabilizer that forms among the GB2760, like in single stearic acid glycerine lipoprotein fat acid esters, two glyceryl stearate fat acid esters, sucrose fatty ester, soybean lecithin, carragheen and the microcrystalline cellulose etc. one or more.The consumption of described stabilizing agent is the conventional amount used of this area, preferably is 0.1～0.6%, and said percentage is the percentage by weight that accounts for the raw material gross weight.
Described flavor substance can be selected the conventional various flavor substances that use in this area for use, like essence and/or mouthfeel modifying agent.Described essence can be selected the essence of the various routines in this area for use, like in vanilla, milk flavour and the fat flower bud etc. one or more.Described mouthfeel modifying agent can be selected the mouthfeel modifying agent of the various routines in this area for use, like in enriching nutritious wheat flour, white granulated sugar, Sucralose and the Aspartame etc. one or more.The consumption of said flavor substance is the conventional amount used of this area, preferably is below 0.8%, but does not comprise 0%, and said percentage is the percentage by weight that accounts for the raw material gross weight.
The key technical indexes of the milk of adjusting immunity of organisms of the present invention is generally as follows:
The present invention also provides the preparation technology of the milk of described adjusting immunity of organisms; It comprises the steps: 1. said raw material milk to be mixed with said FOS, said xylo-oligosaccharide, said galactooligosaccharide, said inulin and said organic selenium; Carry out the standardization of protein and fat, stir; 2. double-stage homogenization; 3. sterilization; 4. cool off the back can, promptly get the milk of adjusting immunity of organisms of the present invention.
When comprising stabilizing agent in the raw material; 1. step is undertaken by following step: stabilizing agent and said raw material milk are mixed; Mix with said FOS, said xylo-oligosaccharide, said galactooligosaccharide, said inulin and said organic selenium again; Carry out the standardization of protein and fat, stir.
When comprising flavor substance in the raw material,, behind step double-stage homogenization 2., add if said flavor substance is a thermal sensitivity; If said flavor substance is not a thermal sensitivity, before step standardization 1., add.
Step 2. in, the temperature of described double-stage homogenization is the conventional temperature of this area, preferably is 65～75 ℃.The homogenization pressure of said double-stage homogenization is the conventional homogenization pressure in this area, and wherein the pressure of first order homogeneous preferably is 22～25MPa, and the pressure of second level homogeneous preferably is 8～10MPa.
Step 3. in, described sterilization adopts the conventional sterilization of milk method in this area to carry out, like pasteurize or ultra high temperature sterilization.
Step 4. in, the temperature of described cooling is the conventional chilling temperature of this area, is generally 2～6 ℃.
Among the present invention, but above-mentioned optimum condition combination in any on the basis that meets this area general knowledge promptly gets each preferred embodiment of the present invention.
Raw material of the present invention and reagent are all commercially available to be got.
Positive progressive effect of the present invention is:
1, dairy product of the present invention has been brought into play the synergistic function between each compound sugar well; With respect to adding single compound sugar of planting; Effect with very excellent adjusting immunity of organisms; And can promote mineral matters such as Ca, Mg to absorb, and be the functional milk of a taste sweet-smelling, delicate mouthfeel, satisfied the demand of consumer for the milk that improves immunity of organisms.
2, preparation technology of the present invention can adopt the conventional preparation method in this area to carry out, and does not have specific (special) requirements for production equipment, can directly put into production.
The specific embodiment
Below in conjunction with embodiment the present invention is made further detailed description, but the present invention is not limited to this.
The experimental technique of unreceipted actual conditions in the following example, usually according to normal condition, or the condition of advising according to manufacturer.Except that specifying, used percentage all is percentage by weight among the present invention.The addition of the selenium among the embodiment is in the amount of the selenium element in organic selenium.Production firm raw materials used among the embodiment is following:
Raw material milk: He Sitan branch company of Shanghai Bright Dairy & Food Co., Ltd.,
FOS: the Shanghai lattice are believed healthy Science and Technology Ltd.,
Xylo-oligosaccharide: Shandong Longli Biology Science and Technology Co., Ltd,
Galactooligosaccharide: Pan Asia dairy products (Shanghai) Co., Ltd.,
Inulin: Derby Europe, Guangzhou trade Co., Ltd,
Se-enriched yeast: Angel Yeast Co.,Ltd,
Stabilizing agent QSR-70 (forming: single stearic acid glycerine lipoprotein fat acid esters, sucrose fatty ester, carragheen): go up sea blue island good sharp food additives Co., Ltd,
Stabilizing agent SR-16 (forming: single stearic acid glycerine lipoprotein fat acid esters, sucrose fatty ester, soybean lecithin): go up sea blue island good sharp food additives Co., Ltd,
Stabilizing agent 9395-C (forming: microcrystalline cellulose, single stearic acid glycerine lipoprotein fat acid esters, sucrose fatty ester): Danisco (China) Co., Ltd,
Essence APG-07: Apple Flavor & Fragrance Group Co., Ltd.,
Enriching nutritious wheat flour: the glad industry development Co., Ltd of melting in Shanghai.
Embodiment 1
Composition of raw materials:
Preparation technology:
1. stabilizing agent 9395-C is added in the raw material milk, stirred 10 minutes, add FOS, xylo-oligosaccharide, galactooligosaccharide, inulin and Se-enriched yeast, and carry out the standardization of protein and fat, stirred 10 minutes; 2. double-stage homogenization: homogenizing temperature: 70 ℃, the first order is at 23MPa, and carry out under 10MPa the second level; 3. sterilization: sterilization conditions is 120 ℃, and the time is 15 seconds; 4. can after being cooled to 2-6 ℃.
After adopting the above-mentioned raw materials prescription to make by said preparation technology, the assay of milk is following:
Embodiment 2
Composition of raw materials:
Preparation technology:
1. stabilizing agent QSR-70 is added in the raw material milk, stirred 10 minutes, add FOS, xylo-oligosaccharide, galactooligosaccharide, inulin and Se-enriched yeast, and carry out the standardization of protein and fat, stirred 10 minutes; 2. double-stage homogenization: homogenizing temperature: 65 ℃, the first order is at 22MPa, and carry out under 8MPa the second level; 3. add essence BD-0025 again, stirred 10 minutes; 4. sterilization: sterilization conditions is 85 ℃, and the time is 15 seconds; 5. can after being cooled to 2-6 ℃.
After adopting the above-mentioned raw materials prescription to make by said preparation technology, the assay of milk is following:
Embodiment 3
Composition of raw materials:
Preparation technology:
1. stabilizing agent SR-16 is added in the raw material milk, stirred 10 minutes, add FOS, xylo-oligosaccharide, galactooligosaccharide, inulin and Se-enriched yeast, and carry out the standardization of protein and fat, stirred 10 minutes; 2. double-stage homogenization: homogenizing temperature: 75 ℃, the first order is at 25MPa, and carry out under 8MPa the second level; 3. add essence APG-07 again, stirred 10 minutes; 4. sterilization: sterilization conditions is 120 ℃, and the time is 15 seconds; 5. can after being cooled to 2-6 ℃.
After adopting the above-mentioned raw materials prescription to make by said preparation technology, the assay of milk is following:
Embodiment 4
Composition of raw materials:
Preparation technology:
1. stabilizing agent QSR-70 is added in the raw material milk, stirred 10 minutes, add enriching nutritious wheat flour, FOS, xylo-oligosaccharide, galactooligosaccharide, inulin and Se-enriched yeast, and carry out the standardization of protein and fat, stirred 10 minutes; 2. double-stage homogenization: homogenizing temperature: 65 ℃, the first order is at 22MPa, and carry out under 10MPa the second level; 3. sterilization: sterilization conditions is 140 ℃, and the time is 3 seconds; 4. can after being cooled to 2-6 ℃.
After adopting the above-mentioned raw materials prescription to make by said preparation technology, the assay of milk is following:
Embodiment 5
Composition of raw materials:
Preparation technology:
1. stabilizing agent SR-16 is added in the raw material milk, stirred 10 minutes, add FOS, xylo-oligosaccharide, galactooligosaccharide, inulin and Se-enriched yeast, and carry out the standardization of protein and fat, add essence APG-07, stirred 10 minutes; 2. double-stage homogenization: homogenizing temperature: 70 ℃, the first order is at 25MPa, and carry out under 8MPa the second level; 3. add essence APG-07 again, stirred 10 minutes; 4. sterilization: 75 ℃ of sterilization conditions, the time is 15 seconds; 5. can after being cooled to 2-6 ℃.
After adopting the above-mentioned raw materials prescription to make by said preparation technology, the assay of milk is following:
Embodiment 6
Composition of raw materials:
Preparation technology:
1. stabilizing agent 9395-C is added in the raw material milk, stirred 10 minutes, add enriching nutritious wheat flour, FOS, xylo-oligosaccharide, galactooligosaccharide, inulin and Se-enriched yeast, and carry out the standardization of protein and fat, stirred 10 minutes; 2. double-stage homogenization: homogenizing temperature: 65 ℃, the first order is at 24MPa, and carry out under 9MPa the second level; 3. sterilization: sterilization conditions is 135 ℃, and the time is 3 seconds; 4. can after being cooled to 2-6 ℃.
After adopting the above-mentioned raw materials prescription to make by said preparation technology, the assay of milk is following:
Embodiment 7
Composition of raw materials:
Preparation technology:
1. stabilizing agent 9395-C is added in the raw material milk, stirred 10 minutes, add FOS, xylo-oligosaccharide, galactooligosaccharide, inulin and Se-enriched yeast, and carry out the standardization of protein and fat, stirred 10 minutes; 2. double-stage homogenization: homogenizing temperature: 65 ℃, the first order is at 22MPa, and carry out under 9MPa the second level; 3. sterilization: sterilization conditions is 120 ℃, and the time is 15 seconds; 4. can after being cooled to 2-6 ℃.
After adopting the above-mentioned raw materials prescription to make by said preparation technology, the assay of milk is following:
Embodiment 8
Composition of raw materials:
Preparation technology:
1. stabilizing agent QSR-70 is added in the raw material milk, stirred 10 minutes, add white granulated sugar, FOS, xylo-oligosaccharide, galactooligosaccharide, inulin and Se-enriched yeast, and carry out the standardization of protein and fat, stirred 10 minutes; 2. double-stage homogenization: homogenizing temperature: 70 ℃, the first order is at 24MPa, and carry out under 9MPa the second level; 3. sterilization: 85 ℃ of sterilization conditions, the time is 15 seconds; 4. can after being cooled to 2-6 ℃.
After adopting above-mentioned prescription to make by said preparation technology, the assay of milk is following:
Embodiment 9
Composition of raw materials:
Preparation technology:
1. FOS, xylo-oligosaccharide, galactooligosaccharide, inulin and Se-enriched yeast are added in the raw material milk, stirred 10 minutes, and carry out the standardization of protein and fat, stirred again 10 minutes; 2. double-stage homogenization: homogenizing temperature: 67 ℃, the first order is at 24MPa, and carry out under 9MPa the second level; 3. sterilization: 85 ℃ of sterilization conditions, the time is 15 seconds; 4. can after being cooled to 2-6 ℃.
After adopting above-mentioned prescription to make by said preparation technology, the assay of milk is following:
The immunologic function effect assessment of the milk of effect embodiment 1 enhancing body immunity of the present invention
The preliminary regulation that pilot project, test principle and the result who announced in 2003 according to ministry of Health of China judges is following:
1. pilot project
1.1 body weight
1.2 the mensuration of internal organs/weight ratio: thymus gland/body weight ratio (thymus index), spleen/body weight ratio (spleen index)
1.3 cellular immune function test: mouse lymphocyte transformation experiment, delayed allergy experiment (DTH)
1.4 the humoral immune function test: antibody-producting cell detects, serum hemolysin is measured
1.5 monokaryon-macrophage function test: the mouse carbon granule is cleaned up experiment, Turnover of Mouse Peritoneal Macrophages is engulfed the chicken red blood cell experiment
1.6NK cytoactive test
2. the listed index of test principle is for must do project.
3. the result judges
Function of enhancing immunity: wantonly two aspect results are positive aspect four of cellular immune functions, humoral immune function, monokaryon-macrophage function, NK cytoactive, can judge that this given the test agent has the function of enhancing immunity effect.
Wherein two experimental results in the cellular immune function test event are all positive, or two dose groups results of arbitrary test are positive, and decidable cellular immune function test result is positive.Two experimental results in the humoral immune function test event are all positive, or two dose groups results of arbitrary test are positive, and decidable humoral immune function test result is positive.Two experimental results in monokaryon-macrophage function test event are all positive, or two dose groups results of arbitrary test are positive, and decidable monokaryon-macrophage function test result is positive.Two experimental results in the NK cytoactive functional test project are all positive, or two dose groups results of arbitrary test are positive, and decidable NK cytoactive test result is positive.
4. test method: 250 mouse are randomized into five big groups of experiment by body weight; Every group 50 (immune one group is carried out test of NK cytoactive and lymphocyte transformation experiment; Immunity is carried out DTH, spleen index and thymus index experiment for two groups; Three groups of immunity are carried out antibody-producting cell and are detected with serum hemolysin and measure, and immune four groups are carried out carbon granule and clean up experiment, and immune five groups are carried out the macrophage phagocytic chicken red blood cell and test.Be equipped with blank group, milk control group and five groups of groups of basic, normal, high dose groups, 10 of every groups in the big group of each experiment.Basic, normal, high dose groups gives given the test agent (milk that embodiment 5 obtains) a.The time of giving was all 30 days.Blank group and milk control group give same dose, put to death mouse after 30 days, carry out the check of each item index.
(a indicates: the human body recommended amounts is the 500ml/60kg body weight.Because the sample RD is very big, surpass the animal maximum amount of bearing, so the dairy product of embodiment 5 preparations is concentrated 100 times of test liquids as mouse test, be equivalent to human body RD 5ml/60kg every day).
5. Data Processing in Experiment: add up with SPSS software.
6. experimental result
Immune one group (NK cytoactive, SPL transformation experiment) result (n=10) of table 1
Visible by table 1: the NK cytoactive of 2.5ml/kg dose groups is significantly higher than blank group (p＜0.05) and milk control group (p＜0.05).2.5ml/kg the OD difference of dose groups is significantly higher than blank group (p＜0.05) and milk control group (p＜0.05); The milk control group is a little more than the blank group, but no difference of science of statistics.
Immune two groups (DTH, spleen index and thymus index experiment) results (n=10) of table 2
Visible by table 2: the mouse thymus exponential sum spleen index of each group, all do not have significant difference.In the DTH experiment, left and right sides ear weight difference (swelling degree) of 2.5ml/kg dose groups is significantly higher than blank group (p＜0.01), also is significantly higher than milk control group (p＜0.05); The milk control group is a little more than the blank group, but no difference of science of statistics.
Immune three groups (antibody-producting cell and hemolysin experiment) results (n=10) of table 3
Visible by table 3: during antibody-producting cell detected, the plaque digital display work of 2.5ml/kg dose groups was higher than blank group (p＜0.01), also is significantly higher than milk control group (p＜0.05); The milk control group is a little more than the blank group, but no difference of science of statistics.In the serum hemolysin experiment, the antibody product of 2.5ml/kg dose groups is significantly higher than blank group (p＜0.01), also is significantly higher than milk control group (p＜0.05); The milk control group is a little more than the blank group, but no difference of science of statistics.
Immune four groups (carbon is cleaned up experiment) results of table 4 (n=10)
Visible by table 4: carbon granule is cleaned up in the experiment, and the phagocytic index of 2.5ml/kg dose groups is significantly higher than blank (p＜0.01), also is significantly higher than milk control group (p＜0.05); The milk control group is a little more than the blank group, but no difference of science of statistics.
Immune five groups (engulfing experiment) results of table 5 (n=10)
Visible by table 5: mouse peritoneal is huge to be bitten the west and runs and engulf in the chicken red blood cell experiment, and the phagocytic percentage of 0.8ml/kg and phagocytic index all are significantly higher than blank group (equal p＜0.05); 2.5ml/kg the phagocytic rate of dose groups and phagocytic index all are significantly higher than blank group (all p＜0.01), also are significantly higher than milk control group (p＜0.01); Milk control group and blank group no difference of science of statistics.
7. conclusion: the result shows that milk of the present invention has the function (effect of the enhance immunity power of other embodiment is suitable with embodiment 5) of enhance immunity power.
The milk of effect embodiment 2 enhancing body immunity of the present invention promotes the effect assessment that calcium, magnesium absorb
1 pilot project
After the mensuration human body is ingested and is tried milk (embodiment 2), the absorptivity of calcium and magnesium.
2 test methods
Choose the age and be 69 ± 2 years old 20 of old men.Before giving given the test agent, the aseptic experimenter's ight soil of taking, the absorptivity of mensuration calcium and magnesium.The experimenter takes and tried milk 2 times every day, each 250mL, continuous 14 days.At the 14th day, the aseptic experimenter's ight soil of taking detected the absorptivity of calcium and magnesium once more.
Ca or Mg absorptivity are calculated by following formula:
3.1 atomic absorption spectroscopy determination picked-up calcium and the content of draining calcium
Accurately take by weighing liquor sample 5.0～10.0g in the 250mL beaker in tall form, add mixed acid digestion liquid 20～30mL, the loam cake surface plate.Place hot digestion in electric hot plate or the electric sand bath.As when good the and acid solution of digestion is very few, add several milliliters of mixed acid digestion liquid again, continue hot digestion, till water white transparency.Add water, heating is to remove unnecessary nitric acid.When treating in the beaker liquid, take off cooling near 2mL～3mL.Wash and shift in 10mL scale test tube with the lanthana solution of 20g/L, add lanthana solution and be settled to scale.
Sample imports in the atomic absorption spectrophotometer after wet method digestion, behind flame atomization, absorbs the resonance line of 422.7nm, and its uptake is directly proportional with content, and is more quantitative with standard series.
3.2 atomic absorption spectroscopy determination picked-up magnesium and the mensuration of draining magnesium:
The digestion method of sample in the digestion method of sample same 3.1.Wash and be transferred in the 10mL scale test tube with the 10mL deionization, add water and be settled to scale.
Sample imports in the atomic absorption spectrophotometer after wet method digestion, behind flame atomization, absorbs the resonance line of 285.2nm, and its uptake is directly proportional with content, and is more quantitative with standard series.
The 4 result of the tests dairy product of the present invention of ingesting is seen table 6 and 7 respectively to the influence of calcium, magnesium absorption rate.
The absorptivity result (n=20) of calcium before and after table 6 is ingested
The absorptivity result (n=20) of magnesium before and after table 7 is ingested
Visible with 7 by table 6, the milk of the present invention of ingesting can significantly promote the absorption (calcium of other embodiment, magnesium absorbing state suitable with embodiment 2) of calcium, magnesium after two weeks.
Claims (10)
1. milk of regulating immunity of organisms; Its raw material comprises following component by weight percentage: raw material milk 92～99%, FOS 0.8～2.5%, xylo-oligosaccharide 0.01～0.5%; Galactooligosaccharide 0.01～1%, inulin 0.05～3% and organic selenium; Selenium element in said organic selenium accounts for 1.4 * 10 of raw material gross weight
-5～2.8 * 10
-5%.
2. the milk of adjusting immunity of organisms as claimed in claim 1; It is characterized in that: described raw material comprises following component by weight percentage: raw material milk 96～98%; FOS 1.0～2.5%; Xylo-oligosaccharide 0.1～0.5%, galactooligosaccharide 0.1～1%, inulin 0.5～3% and organic selenium; Selenium element in said organic selenium accounts for 2.0 * 10 of raw material gross weight
-5～2.8 * 10
-5%.
3. according to claim 1 or claim 2 the milk of adjusting immunity of organisms, it is characterized in that: described organic selenium is Se-enriched yeast.
4. according to claim 1 or claim 2 the milk of adjusting immunity of organisms is characterized in that: protein content >=2.9wt% in the described raw material milk.
5. according to claim 1 or claim 2 the milk of adjusting immunity of organisms, it is characterized in that: described raw material also can comprise stabilizing agent and/or flavor substance.
6. the milk of adjusting immunity of organisms as claimed in claim 5 is characterized in that: described stabilizing agent is one or more in single stearic acid glycerine lipoprotein fat acid esters, two glyceryl stearate fat acid esters, sucrose fatty ester, soybean lecithin, carragheen and the microcrystalline cellulose; The consumption of described stabilizing agent is 0.1～0.6%; Described flavor substance is essence and/or mouthfeel modifying agent; The consumption of described flavor substance is below 0.8%, but does not comprise 0%; Said percentage is all the percentage by weight that accounts for the raw material gross weight.
7. the milk of adjusting immunity of organisms as claimed in claim 6 is characterized in that: described essence is one or more in vanilla, milk flavour and the fat flower bud; Described mouthfeel modifying agent is one or more in enriching nutritious wheat flour, white granulated sugar, Sucralose and the Aspartame.
8. preparation technology like the milk of each described adjusting immunity of organisms in the claim 1～7; It comprises the steps: 1. said raw material milk to be mixed with said FOS, said xylo-oligosaccharide, said galactooligosaccharide, said inulin and said organic selenium; Carry out the standardization of protein and fat, stir; 2. double-stage homogenization; 3. sterilization; 4. cooling back can promptly gets.
9. preparation technology as claimed in claim 8; It is characterized in that: when comprising said stabilizing agent in the raw material; 1. step is undertaken by following step: said stabilizing agent and said raw material milk are mixed; Mix with said FOS, said xylo-oligosaccharide, said galactooligosaccharide, said inulin and said organic selenium again, carry out the standardization of protein and fat, stir;
When comprising said flavor substance in the raw material,, behind step double-stage homogenization 2., add if said flavor substance is a thermal sensitivity; If said flavor substance is not a thermal sensitivity, before step standardization 1., add.
10. like claim 8 or 9 described preparation technologies, it is characterized in that: step 2. in, the temperature of described double-stage homogenization is 65～75 ℃; The pressure of first order homogeneous is 22～25MPa in the said double-stage homogenization, and the pressure of second level homogeneous is 8～10MPa.
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| CN104146248A (en) * | 2014-07-30 | 2014-11-19 | 广州施健生物科技有限公司 | Immune nutrition composition and application thereof |
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| CN106615176A (en) * | 2016-12-16 | 2017-05-10 | 渤海大学 | Preparation methods of soybean-milk drink and soybean-milk solid drink which have functions of improving intestinal flora and improving body immunity |
| CN108713757A (en) * | 2018-06-04 | 2018-10-30 | 河南源隆生物科技有限公司 | A kind of composition and its preparation method and application improving gastrointestinal tract microenvironment |
| CN112273444A (en) * | 2020-09-18 | 2021-01-29 | 内蒙古欧世蒙牛乳制品有限责任公司 | Milk base material and dairy product containing same and capable of improving immunity |
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| CN112273444A (en) * | 2020-09-18 | 2021-01-29 | 内蒙古欧世蒙牛乳制品有限责任公司 | Milk base material and dairy product containing same and capable of improving immunity |
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