CN102919365B - Liquid dairy product rich in immune globulin and preparation method thereof - Google Patents
Liquid dairy product rich in immune globulin and preparation method thereof Download PDFInfo
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- CN102919365B CN102919365B CN201210445840.XA CN201210445840A CN102919365B CN 102919365 B CN102919365 B CN 102919365B CN 201210445840 A CN201210445840 A CN 201210445840A CN 102919365 B CN102919365 B CN 102919365B
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Abstract
The invention discloses a liquid dairy product rich in immune globulin and a preparation method thereof. Raw materials of the liquid dairy product comprise, by weight, 35-99% of raw milk, 0.1-5% of whey powder and 0.8-59.75% of water, and intravenous gamma globulin (IgG) content of the whey powder is larger than or equal to 10%. The preparation method includes the steps: (1) mixing the raw materials, homogenizing, sterilizing and cooling to obtain sterilized raw material mixture; (2) dissolving whey powder in water or raw milk, mixing evenly, homogenizing, filtering through a 1.0-1.2 micrometer ceramic membrane, and pasteurizing to obtain sterile liquid IgG; (3) adding the IgG obtained in the step (2) into the sterile raw material mixture; and (4) filling at the temperature less than or equal to 20 DEG C under the sterile condition to obtain the liquid dairy product. Shelf life of the liquid dairy product is prolonged, a sale range is widened, and a sale period is prolonged, production cost and management cost are saved, and the liquid dairy product has nutrition functions of common dairy products and can also help human bodies to conduct immune adjusting.
Description
Technical field
The present invention relates to field of liquid milk, relate in particular to a kind of liquid diary product that is rich in immunoglobulin (Ig) and preparation method thereof.
Background technology
Along with the fast development of Chinese national economy, fast pace, high efficiency Working and life styles, and the market competition of tackling various fiercenesses, make increasing people for a long time in sub-health state, causes the immunity degradation of human body.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development view, quality of life are seen, the health care idea of people's science progressively forms.The past outdated ideas of " ill just going seen the doctor " are desalinated just gradually, then pursue the fitness mode centered by self health care, administer voluntarily health.A formation for idea like this, for functional food particularly the development of safety, natural antiviral food a huge chance is provided.
Immunoglobulin (Ig) (Immunoglobulin, Ig) is most important immunoreactive protein in milk.Immunoglobulin (Ig) in milk mainly contains IgG, IgM, IgA, and wherein IgG is main immunoglobulin (Ig).In lactation period cow's milk, the content of IgG is 0.030～0.614mg/mL, average out to 0.322mg/mL.Immunoglobulin (Ig) in cow's milk has a lot of bioactive functions.Milk IgG is the breeding of anti-bacteria effectively, anti-bacteria field planting, and anti-bacteria excretes poison, and can also stop the combination of toxin and human body cell acceptor, neutralize a toxin, and effectively antiviral.
The serious infectious diseases such as SARS, bird flu are reminded the mankind, improve the life of immunocompetence ability unsoundness, so the function of milk immunoglobulin (Ig) cause general concern.Have in the market the dairy products that much contain immunoglobulin (Ig), but great majority are solid.This is mainly because conventional liquid dairy product processing technology can have a negative impact to the activity of immunoglobulin (Ig), easily cause immunoglobulin (Ig) sex change (in Table 1), so research and solve the heat endurance of immunoglobulin (Ig) work in-process, be related to it and whether can be reasonably applied in the middle of dairy products, thereby affect the developmental research of these class dairy products.
Immunoglobulin (Ig) (IgG) deformation rate under table 1 conventional sterilization condition
| Sterilization conditions | Immunoglobulin (Ig) (IgG) deformation rate |
| LTLT（63℃、30min） | ≤1% |
| HTST(72℃、15s) | ≤10% |
| UHT（120～139℃，4s） | ≥97.6% |
Summary of the invention
The heat treatment that the technical problem that the present invention solves has been to overcome in superhigh temperature dairy products processing technology is understood damnous defect to immunoglobulin (Ig), and provide a kind of mode of utilizing aseptic rear interpolation to add at normal temperatures the method for sterile liquid immunoglobulin (Ig), thereby retained immunoglobulin (Ig) functional component completely, made it give full play to effect.
One of technical scheme provided by the invention is:
Be rich in a liquid diary product for immunoglobulin (Ig), its raw material comprises following component by weight percentage: 35～99% raw milk, 0.1～5% whey powder and 0.8～59.75% water, the whey powder that described whey powder is content of immunoglobulin IgG >=10%;
The described liquid diary product that is rich in immunoglobulin (Ig) is made by the method comprising the steps:
(1) raw material that comprises raw milk and water is mixed, cooling after homogeneous, sterilization, obtain the raw mixture of sterilizing;
(2) prepare aseptic liquid immunoglobulin IgG: the whey powder of content of immunoglobulin IgG >=10% is fully dissolved in water or raw milk, after mixing, under 60-65 ℃, 150-300bar condition, carry out homogeneous, then by the ceramic membrane filter of 1.0-1.2 micron, pass through again pasteurize, thereby make aseptic liquid immunoglobulin IgG;
(3) under aseptic condition, the aseptic liquid immunoglobulin IgG that adds step (2) to make in the raw mixture of the sterilizing making to step (1);
(4) under the condition of temperature≤20 ℃, carry out sterile filling, obtain.
In the present invention, for the described liquid diary product that is rich in immunoglobulin (Ig), its raw material preferably comprises following component by weight percentage: 55～99% raw milk, 1～5% whey powder and 0.8～43% water, the whey powder that described whey powder is content of immunoglobulin IgG >=10%;
In the present invention, described raw milk can be the raw milk for the preparation of liquid dairy product of the various routines in this area, as newborn in cow's milk, sheep breast, horse etc.; Described raw milk can be both fresh milk, can be also recombined milk, was preferably fresh milk, preferably raw milk; Described raw milk is the raw milk that meets GB-19301 < < food security national standard lactogenesis > > standard.From the content of nutriment, consider, protein content in raw milk of the present invention preferably >=2.9wt%, fat content can require to determine according to specific product, can select defatted milk, low fat milk or whole milk etc.
In the present invention, preferably, described raw material also comprises the conventional food additives that add in the liquid milk of this area, as stabilizing agent and/or flavor substance.
Described stabilizing agent can be selected the stabilizing agent of various routines in milk production technology, is generally various stabilizing agents or the composite compound stabilizer forming that meets GB2760 regulation; Preferably, described stabilizing agent is selected from 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 microcrystalline cellulose.The consumption of described stabilizing agent is addition conventional in the liquid milk of this area, is preferably 0.1～0.6%, is more preferably 0.2～0.3%, and described percentage is the percentage by weight that accounts for raw material gross weight.
Described flavor substance can be selected the conventional various flavor substances that use in this area, as the material of the adjusting milk local flavors such as essence and/or spices.Described essence can be selected the essence of the various routines in this area, is preferably selected from one or more in vanilla, milk flavour and fat flower bud.The consumption of described flavor substance is the conventional amount used of this area, is preferably 0.05%～1%, is more preferably 0.1～0.5%, and described percentage is the percentage by weight that accounts for raw material gross weight.
In the present invention, the condition of the described homogeneous of step (1) is the processing condition of this area routine; Preferably, the described homogeneous of step (1) is one-level homogeneous, and the temperature of homogeneous is 60-80 ℃, and the pressure of homogeneous is 150-300bar; Or described homogeneous is double-stage homogenization, the temperature of homogeneous is 60-80 ℃, and the pressure of homogeneous is respectively 30-45bar, 100-250bar; More preferably, the described homogeneous of step (1) is one-level homogeneous, and the temperature of homogeneous is 65-75 ℃, and the pressure of homogeneous is 200-250bar; Or described homogeneous is double-stage homogenization, the temperature of homogeneous is 65-75 ℃, and the pressure of homogeneous is respectively 35-40bar, 150-200bar.
In the present invention, the condition of the described sterilization of step (1) is that this area is conventional; Preferably, the condition of described sterilization is at 121-150 ℃, sterilization 4-15 second; More preferably, the condition of described sterilization is at 131-140 ℃, sterilization 7-12 second.
In the present invention, step (1) is described cooling preferably for the raw mixture of sterilizing is cooled to below 25 ℃.
The described raw material of step of the present invention (1) can also comprise the conventional food additives that add in the liquid milk of this area, as stabilizing agent and/or flavor substance.If described food additives thermal sensitivity, after homogeneous step (1) Suo Shu, add; If described food additives are non-thermal sensitivity, in the process of mixing described in step (1), add.
In the present invention, the described pasteurize of step (2) is that this area is conventional, and preferably, the temperature of described pasteurize is 60-65 ℃, and the time of described pasteurize is 15s-15min; More preferably, the temperature of described pasteurize is 62-65 ℃, and the time of described pasteurize is 1min-10min.
In the present invention, the whey powder of described content of immunoglobulin IgG >=10% is that commercially available conventional route obtains.
Two of technical scheme provided by the invention is: a kind of preparation method who is rich in the liquid diary product of immunoglobulin (Ig) as above, it comprises the steps:
(1) raw material that comprises raw milk and water is mixed, cooling after homogeneous, sterilization, obtain the raw mixture of sterilizing;
(2) prepare aseptic liquid immunoglobulin IgG: the whey powder of content of immunoglobulin IgG >=10% is fully dissolved in water or raw milk, after mixing, under 60-65 ℃, 150-300bar condition, carry out homogeneous, then by the ceramic membrane filter of 1.0-1.2 micron, pass through again pasteurize, thereby make aseptic liquid immunoglobulin IgG, filling to standby in sterile bag;
(3) under aseptic condition, the aseptic liquid immunoglobulin IgG that adds step (2) to make in the raw mixture of the sterilizing making to step (1);
(4) under the condition of temperature≤20 ℃, carry out sterile filling, obtain.
The present invention makes aseptic liquid immunoglobulin sample by the whey powder that is rich in immunoglobulin (Ig) of thermal sensitivity, then adopt the mode of aseptic rear interpolation to add in the conventional liquid diary product that sterilization treatment has been crossed, thereby make the liquid diary product that is rich in immunoglobulin (Ig) that the present invention preserves under normal temperature condition.
Meeting on the basis of this area general knowledge, above-mentioned each optimum condition, can be combined, and obtains the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material be commercially available obtaining all.
Positive progressive effect of the present invention is:
1, it is longer that the shelf life of immunoglobulin (Ig) liquid diary product is rich in the present invention, guaranteeing under the prerequisite of immune globulin activity, can reach the lower shelf-life of normal temperature condition more than six months, thereby expand sales range and sales cycle;
2, product of the present invention adopts UHT sterilization back segment aseptic dosing immunoglobulin (Ig) liquid, has greatly saved production cost and management cost, has solved the stability problem of product in shelf life;
3, the present invention makes aseptic liquid immunoglobulin by the mode of membrane filtration and cold pasteurization by the whey powder that is rich in immunoglobulin (Ig), the problem that has solved powder indissoluble solution and heat treatment mutability in milk, the method improved the utilization rate of immunoglobulin (Ig) in milk greatly.
4, the liquid diary product that immunoglobulin (Ig) is rich in the present invention, except having the trophic function of conventional dairy products, can also help human body to carry out immunoregulation effect.
The specific embodiment
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.
The experimental technique of unreceipted actual conditions in the following example, conventionally according to normal condition, or the condition of advising according to manufacturer.In the present invention, except special instruction, percentage used is all percentage by weight.Production firm raw materials used in embodiment is as follows:
Raw milk: He Sitan branch company of Shanghai Bright Dairy & Food Co., Ltd.;
Whey powder (content of immunoglobulin IgG >=10%): Dai Weilin international trade (Shanghai) Co., Ltd.;
Stabilizing agent QSR-70(forms: single stearic acid glycerine lipoprotein fat acid esters, sucrose fatty ester, carragheen): upper sea blue Dao Jiali food additives Co., Ltd;
Stabilizing agent SR-16(forms: single stearic acid glycerine lipoprotein fat acid esters, sucrose fatty ester, soybean lecithin): upper sea blue Dao Jiali food additives Co., Ltd;
Stabilizing agent 9395-C(forms: 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.;
Spices APG-03: Apple Flavor & Fragrance Group Co., Ltd..
Embodiment 1
Composition of raw materials is as following table:
| Raw material | Addition (g) |
| Raw milk | 990 |
| Water | 8 |
| Whey powder (IgG >=10%) | 1 |
| Stabilizing agent QSR-70 | 1 |
Preparation technology:
(1) stabilizing agent QSR-70 is added in raw milk, stir 10 minutes, mix;
(2) double-stage homogenization: homogenizing temperature is 75 ℃, the first order is at 30bar, and carry out under 250bar the second level;
(3) sterilization: sterilization conditions is 121 ℃, the time is 15 seconds, and milk is cooled to below 25 ℃;
(4) preparation of liquid sterile immunity globulin: by the whey powder that is rich in immunoglobulin (Ig) according to 1 ︰ 8(w/w) ratio be dissolved in water, then adopting homogenizing temperature is 60 ℃, homogenization pressure is 300bar, abundant lytic immunity globulin, then it is standby with 1.2 micron membranes filtrations and 65 ℃ of pasteurize 15s, to make sterile liquid immunoglobulin (Ig) sample.
(5) to cooled pasteurized milk, add sterile immunity globulin liquid, carry out sterile filling.
Assay is as follows:
| Project | Index |
| Fat | 3.1% |
| Albumen | 2.9% |
| Immunoglobulin IgG | 100mg/L |
Embodiment 2
Composition of raw materials is as following table:
| Raw material | Addition (g) |
| Raw milk | 800 |
| Whey powder (IgG >=10%) | 3.5 |
| Stabilizing agent QSR-70 | 1 |
| Essence APG-07 | 0.5 |
| Water | 196 |
Preparation technology:
(1) stabilizing agent QSR-70, essence APG-07, water are added in raw material milk, stir 10 minutes, mix;
(2) double-stage homogenization: homogenizing temperature: 60 ℃, the first order is at 45bar, and carry out under 100bar the second level;
(3) sterilization: sterilization conditions is 150 ℃, the time is 4 seconds, and milk is cooled to below 25 ℃;
(4) preparation of liquid sterile immunity globulin: by the whey powder that is rich in immunoglobulin (Ig) according to 1 ︰ 8(w/w) ratio be dissolved in water, then adopting homogenizing temperature is 65 ℃, homogenization pressure is 150bar, abundant lytic immunity globulin, then it is standby with 1.0 micron membranes filtrations and 60 ℃ of pasteurize 15min, to make sterile liquid immunoglobulin (Ig) sample.
(5) to cooled pasteurized milk, add sterile immunity globulin liquid, carry out sterile filling.
Assay is as follows:
| Project | Index |
| Fat | 2.5% |
| Albumen | 2.3% |
| Immunoglobulin IgG | 350mg/L |
Embodiment 3
Composition of raw materials is as following table:
| Raw material | Addition (g) |
| Raw milk | 350 |
| Whey powder (IgG >=10%) | 50 |
| Stabilizing agent SR-16 | 2.5 |
| Water | 597.5 |
Preparation technology:
(1) stabilizing agent SR-16, moisture are added in raw material milk, stir 10 minutes, mix;
(2) double-stage homogenization: homogenizing temperature: 80 ℃, the first order is at 45bar, and carry out under 100bar the second level;
(3) sterilization: sterilization conditions is 135 ℃, the time is 4 seconds, and milk is cooled to below 25 ℃;
(4) preparation of liquid sterile immunity globulin: by the whey powder that is rich in immunoglobulin (Ig) according to 1 ︰ 8(w/w) ratio be dissolved in water, then adopting homogenizing temperature is 63 ℃, homogenization pressure is 200bar, abundant lytic immunity globulin, then it is standby with 1.2 micron membranes filtrations and 60 ℃ of pasteurize 15min, to make sterile liquid immunoglobulin (Ig) sample.
(5) to cooled pasteurized milk, add sterile immunity globulin liquid, carry out sterile filling.
Assay is as follows:
| Project | Index |
| Fat | 1.1% |
| Albumen | 1.0% |
| Immunoglobulin IgG | 5000mg/L |
Embodiment 4
Composition of raw materials is as following table:
| Raw material | Addition (g) |
| Raw milk | 800 |
| Whey powder (IgG >=10%) | 20 |
| Stabilizing agent SR-16 | 2.5 |
| Water | 177.5 |
Preparation technology:
(1) stabilizing agent SR-16, moisture are added in raw material milk, stir 10 minutes, mix;
(2) one-level homogeneous: homogenizing temperature: 80 ℃, carry out homogeneous under 300bar;
(3) sterilization: sterilization conditions is 135 ℃, the time is 4 seconds, and milk is cooled to below 25 ℃;
(4) preparation of liquid sterile immunity globulin: by the whey powder that is rich in immunoglobulin (Ig) according to 1 ︰ 8(w/w) ratio be dissolved in water, then adopting homogenizing temperature is 63 ℃, homogenization pressure is 200bar, abundant lytic immunity globulin, then it is standby with 1.2 micron membranes filtrations and 60 ℃ of pasteurize 10min, to make sterile liquid immunoglobulin (Ig) sample.
(5) to cooled pasteurized milk, add sterile immunity globulin liquid, carry out sterile filling.
Assay is as follows:
| Project | Index |
| Fat | 2.5% |
| Albumen | 2.3% |
| Immunoglobulin IgG | 2000mg/L |
Embodiment 5
Composition of raw materials is as following table:
| Raw material | Addition (g) |
| Raw material milk | 600 |
| Whey powder (IgG >=10%) | 10 |
| Stabilizing agent 9395-C | 6 |
| Water | 384 |
Preparation technology:
(1) stabilizing agent 9395-C, moisture are added in raw material milk, stir 10 minutes, mix;
(2) one-level homogeneous: homogenizing temperature: 60 ℃, carry out homogeneous under 150bar;
(3) sterilization: sterilization conditions is 135 ℃, the time is 4 seconds, and milk is cooled to below 25 ℃;
(4) preparation of liquid sterile immunity globulin: by the whey powder that is rich in immunoglobulin (Ig) according to 1 ︰ 8(w/w) ratio be dissolved in water, then adopting homogenizing temperature is 63 ℃, homogenization pressure is 200bar, abundant lytic immunity globulin, then it is standby with 1.0 micron membranes filtrations and 60 ℃ of pasteurize 15min, to make sterile liquid immunoglobulin (Ig) sample.
(5) to cooled pasteurized milk, add sterile immunity globulin liquid, carry out sterile filling.
Assay is as follows:
| Project | Index |
| Fat | 1.8% |
| Albumen | 1.7% |
| Immunoglobulin IgG | 1000mg/L |
Embodiment 6
Composition of raw materials is as following table:
| Raw material | Addition (g) |
| Raw milk | 600 |
| Whey powder (IgG >=10%) | 3 |
| Stabilizing agent 9395-C | 4 |
| Essence APG-03 | 10 |
| Water | 383 |
Preparation technology:
(1) stabilizing agent 9395-C, moisture are added in raw material milk, stir 10 minutes, mix;
(2) one-level homogeneous: homogenizing temperature: 80 ℃, carry out homogeneous under 150bar;
(3) essence APG-03 is joined in the milk after homogeneous and mixed;
(4) sterilization: sterilization conditions is 135 ℃, the time is 4 seconds, and milk is cooled to below 25 ℃;
(5) preparation of liquid sterile immunity globulin: by the whey powder that is rich in immunoglobulin (Ig) according to 1 ︰ 8(w/w) ratio be dissolved in water, then adopting homogenizing temperature is 63 ℃, homogenization pressure is 200bar, abundant lytic immunity globulin, then it is standby with 1.2 micron membranes filtrations and 60 ℃ of pasteurize 10min, to make sterile liquid immunoglobulin (Ig) sample.
(6) to cooled pasteurized milk, add sterile immunity globulin liquid, carry out sterile filling.
Assay is as follows:
| Project | Index |
| Fat | 1.8% |
| Albumen | 1.7% |
| Immunoglobulin IgG | 300mg/L |
The results of sensory evaluation of the liquid milk dairy products of immunoglobulin (Ig) is rich in effect embodiment 1 the present invention
This subjective appreciation experiment is completed by 50 valuation officers.The high person of score is effective, evaluates high.Concrete outcome sees the following form:
By above data, shown, be rich in the liquid diary product of immunoglobulin (Ig) from local flavor, mouthfeel, color and luster three aspects:, the parent who is subject to test and appraisal person looks at.
Liquid diary product sense organ and physics and chemistry evaluation within the shelf-life of immunoglobulin (Ig) is rich in effect embodiment 2 the present invention
The test of the liquid state breast (embodiment 5) that is rich in immunoglobulin (Ig) sense organ and physics and chemistry within the shelf-life.
Test result sees the following form:
* control sample milk: conventional ultra high temperature sterilization milk, does not add immunoglobulin (Ig).
By above data, shown, liquid diary product and the comparison of conventional superhigh temperature milk of immunoglobulin (Ig) will be rich in, the quality of the liquid milk that is rich in immunoglobulin (Ig) product in normal temperature seven months is more stable, immunoglobulin (Ig) has been preserved its activity preferably, particularly accelerating under storage test (36 ± 1 ℃ of insulating boxs) condition, immunoglobulin (Ig) still can be preserved preferably its activity in three months.The liquid milk that immunoglobulin (Ig) is rich in the above results explanation is being guaranteed under the prerequisite of immune globulin activity, can realize six months above shelf-lifves, thereby have desirable shelf life, can expand sales range and sales cycle.It should be noted that, control sample milk is owing to additionally not adding immunoglobulin (Ig), so the content of its immunoglobulin (Ig) is almost nil, and the immunoglobulin content in nearly all liquid dairy product is all almost nil in the market.
The immunologic function effect assessment of the liquid diary product of immunoglobulin (Ig) is rich in effect embodiment 3 the present invention
The preliminary regulation that in the health food check of announcing for 2003 according to ministry of Health of China and assessment technique standard (2003 editions), listed pilot project, test principle and result judged, carries out the immunologic function effect assessment experiment that the liquid diary product of immunoglobulin (Ig) is rich in the present invention.Specific as follows:
One, pilot project
1.1 body weight;
The mensuration of 1.2 internal organs/weight ratio: thymus gland/body weight ratio (thymus index), spleen/body weight ratio (spleen index);
1.3 cellular immune function tests: mouse lymphocyte transformation experiment, delayed allergy experiment (DTH);
1.4 humoral immune function tests: antibody-producting cell detects, and serum hemolysin is measured;
1.5 monocytes/macrophages functional tests: mouse carbon clearance test, Turnover of Mouse Peritoneal Macrophages is engulfed chicken red blood cell experiment;
The test of 1.6NK cytoactive;
Two, test principle
The listed index of above-mentioned pilot project is for must do project.
Three, result criterion
Strengthen immunity function: Ren Liang aspect result is positive aspect four of cellular immune functions, humoral immune function, monocytes/macrophages function, NK cytoactive, can judge that this given the test agent has the effect of the immunity function of enhancing.
Wherein two experimental results in cellular immune function test event are all positive, or two dosage group results of arbitrary test are positive, can judge that cellular immune function test result is positive.Two experimental results in humoral immune function test event are all positive, or two dosage group results of arbitrary test are positive, can judge that humoral immune function test result is positive.Two experimental results in monocytes/macrophages functional test project are all positive, or two dosage group results of arbitrary test are positive, can judge that monocytes/macrophages functional test results is positive.Two experimental results in NK cytoactive functional test project are all positive, or two dosage group results of arbitrary test are positive, can judge that NK cytoactive test result is positive.
Four, test method
300 mouse are randomized into large group of five experiments by body weight, every group 60 (immune one group is carried out the test of NK cytoactive and lymphocyte transformation experiment, immune two groups are carried out DTH, spleen index and thymus index experiment, immune three groups are carried out antibody-producting cell detection and serum hemolysin mensuration, immune four groups are carried out carbon clearance test, and immune five groups are carried out the experiment of macrophage phagocytic chicken red blood cell.Each is tested and in large group, is equipped with blank group and basic, normal, high dosage Zu Sizu group, 15 of every groups.According to everyone (calculating by 60kg body weight) 200ml every day, be rich in the milk (embodiment 5) of immunoglobulin (Ig)
abe equivalent to 3.3ml/kgbw, press respectively three dosage groups of 5,10,30 times of designs of human body recommended intake, be 17ml/kgbw(low dose group), dosage group in 33ml/kgbw() and 100ml/kgbw(high dose group), 0ml/kgbw is that the milk that does not contain Immunoglobulin IgG replaces tested material as a control group in addition, per os gives the tested material of mouse corresponding dosage once a day, surveys every immunity function index continuously after gavage 30d.(
aindicate: human body recommended amounts is 200ml/60kg body weight.Because sample RD is very large, surpass animal Greatest load, therefore test adopts the effective ingredient of sloughing moisture to carry out, after dehydration, effective ingredient is placed 4 ℃ of refrigerations).
Five, Data Processing in Experiment
Adopt SPSS software to carry out statistics and analysis the experimental data of gained.
Six, experimental result
Immune one group (NK cytoactive, SPL transformation experiment) result (n=10) of table 1
| Group (ml/kgbw) | NK cytoactive (%) | Pouring turns OD difference |
| 0 | 71.2±10.7 | 0.008±0.005 |
| 17 | 73.9±17.5 | 0.010±0.005 |
| 33 | 82.0±15.2 | 0.015±0.008 |
| 100 | 92.4±13.1*# | 0.018±0.009*# |
From table 1: the NK cytoactive of 100ml/kgbw dosage group is significantly higher than 0ml/kgbw control group (p<0.05).The OD difference of 100ml/kgbw dosage group is significantly higher than 0ml/kgbw control group (p<0.05).
Immune two groups (DTH experiment) results (n=10) of table 2
| Group (ml/kgbw) | Swelling |
| 0 | 9.7±3.1 |
| 17 | 10.3±2.9 |
| 33 | 12.9±4.9*# |
| 100 | 12.9±2.6*# |
In table 2: DTH experiment, the left and right ear weight difference (swelling) of 33ml/kgbw, 100ml/kgbw dosage group is significantly higher than 0ml/kgbw blank group (p<0.05).
Immune three groups (antibody-producting cell and hemolysin experiment) results (n=10) of table 3
| Group (ml/kgbw) | Hemolysis plaque (* 10 6Individual/full spleen) | HC50 |
| 0 | 182±63 | 91±40 |
| 17 | 254±47 | 92±29 |
| 33 | 286±91 | 123±27 |
| 100 | 287±90*# | 127±32*# |
From table 3: during antibody-producting cell detects, the plaque number of 33ml/kgbw, 100ml/kgbw dosage group is significantly higher than 0ml/kgbw blank group (p<0.05); In serum hemolysin experiment, the HC50 number of 33ml/kgbw, 100ml/kgbw dosage group is significantly higher than 0ml/kgbw blank group (p<0.05).
Immune four groups (carbon is cleaned up experiment) results of table 4 (n=10)
| Group (ml/kgbw) | Phagocytic index (%) |
| 0 | 6.3±0.34 |
| 17 | 6.39±0.57 |
| 33 | 6.16±0.66 |
| 100 | 6.15±0.70 |
From table 4: in carbon clearance test, the phagocytic index of 17ml/kgbw, 33ml/kgbw, 100ml/kgbw dosage group is a little more than 0ml/kgbw blank group, but no difference of science of statistics.
Immune five groups (engulfing experiment) results of table 5 (n=10)
| Group (ml/kgbw) | Phagocytic rate (%) | Phagocytic index |
| 0 | 22.1±6.1 | 0.39±0.10 |
| 17 | 23.5±5.4 | 0.45±0.09 |
| 33 | 29.7±7.1 | 0.54±0.11 |
| 100 | 26.1±4.1 | 0.44±0.11 |
From table 5: Turnover of Mouse Peritoneal Macrophages is engulfed in chicken red blood cell experiment, 33ml/kgbw phagocytic rate and phagocytic index are all significantly higher than 0ml/kgbw blank group (all p<0.01).
Seven, conclusion
The result of this effect embodiment shows, the milk that is rich in immunoglobulin (Ig) of the present invention has the function that strengthens immunity.
Claims (9)
1. a liquid diary product that is rich in immunoglobulin (Ig), it is characterized in that, its raw material comprises following component by weight percentage: 35～99% raw milk, 0.1～5% whey powder and 0.8～59.75% water, the whey powder that described whey powder is content of immunoglobulin IgG >=10%;
The described liquid diary product that is rich in immunoglobulin (Ig) is made by the method comprising the steps:
(1) raw material that comprises raw milk and water is mixed, cooling after homogeneous, sterilization, obtain the raw mixture of sterilizing; The condition of described sterilization is at 121-150 ℃, sterilization 4-15 second;
(2) prepare aseptic liquid immunoglobulin IgG: the whey powder of content of immunoglobulin IgG >=10% is fully dissolved in the water, after mixing, under 60-65 ℃, 150-300bar condition, carry out homogeneous, then by the ceramic membrane filter of 1.0-1.2 micron, pass through again pasteurize, thereby make aseptic liquid immunoglobulin IgG; The temperature of described pasteurize is 60-65 ℃, and the time of described pasteurize is 15s-15min;
(3) under aseptic condition, the aseptic liquid immunoglobulin IgG that adds step (2) to make in the raw mixture of the sterilizing making to step (1);
(4) under the condition of temperature≤20 ℃, carry out sterile filling, obtain.
2. liquid diary product as claimed in claim 1, is characterized in that, described raw milk is raw milk.
3. liquid diary product as claimed in claim 1, is characterized in that, described raw material also comprises the conventional food additives that add in the liquid milk of this area.
4. liquid diary product as claimed in claim 3, is characterized in that, described food additives are stabilizing agent and/or flavor substance; Described stabilizing agent is selected from 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 microcrystalline cellulose; Described flavor substance is the conventional various flavor substances that use in this area.
5. liquid diary product as claimed in claim 4, is characterized in that, the consumption of described stabilizing agent is 0.1～0.6%, and the consumption of described flavor substance is 0.05%～1%, and described percentage is the percentage by weight that accounts for raw material gross weight.
6. liquid diary product as claimed in claim 1, is characterized in that, the described homogeneous of step (1) is one-level homogeneous, and the temperature of homogeneous is 60-80 ℃, and the pressure of homogeneous is 150-300bar; Or described homogeneous is double-stage homogenization, the temperature of homogeneous is 60-80 ℃, and the pressure of homogeneous is respectively 30-45bar, 100-250bar.
7. liquid diary product as claimed in claim 1, is characterized in that, is cooled to described in step (1) raw mixture of sterilizing is cooled to below 25 ℃.
8. liquid diary product as claimed in claim 1, is characterized in that, described raw material also comprises food additives; Described food additives are thermal sensitivity food additives, and described food additives add after homogeneous step (1) Suo Shu; Or described food additives are non-temperature-sensitive derived food additives, described food additives add in the process of mixing described in step (1).
9. as described in claim 1～8 any one, be rich in a preparation method for the liquid diary product of immunoglobulin (Ig), it comprises the steps:
(1) raw material that comprises raw milk and water is mixed, cooling after homogeneous, sterilization, obtain the raw mixture of sterilizing;
(2) prepare aseptic liquid immunoglobulin IgG: the whey powder of content of immunoglobulin IgG >=10% is fully dissolved in the water, after mixing, under 60-65 ℃, 150-300bar condition, carry out homogeneous, then by the ceramic membrane filter of 1.0-1.2 micron, pass through again pasteurize, thereby make aseptic liquid immunoglobulin IgG;
(3) under aseptic condition, the aseptic liquid immunoglobulin IgG that adds step (2) to make in the raw mixture of the sterilizing making to step (1);
(4) under the condition of temperature≤20 ℃, carry out sterile filling, obtain.
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| CN110367336A (en) * | 2019-08-21 | 2019-10-25 | 江南大学 | A kind of newborn base baby formula liquid milk and preparation method thereof containing activated protein |
| CN114145344A (en) * | 2021-12-10 | 2022-03-08 | 光明乳业股份有限公司 | Liquid dairy product and preparation method thereof |
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