CN106472923A - The preparation method of lactoferrin HM speed energy drink - Google Patents
The preparation method of lactoferrin HM speed energy drink Download PDFInfo
- Publication number
- CN106472923A CN106472923A CN201610815656.8A CN201610815656A CN106472923A CN 106472923 A CN106472923 A CN 106472923A CN 201610815656 A CN201610815656 A CN 201610815656A CN 106472923 A CN106472923 A CN 106472923A
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- Prior art keywords
- lactoferrin
- oil
- speed
- parts
- preparation
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- 108010063045 Lactoferrin Proteins 0.000 title claims abstract description 30
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Classifications
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of preparation method of lactoferrin HM speed energy drink, technical scheme is with 0.05～0.6 part of lactoferrin, 0.05～0.6 part of HM, 78.85～94.9 parts of water phase, 0.05～0.2 part of vitamin E, 1.5～6 parts of soybean oil, 1.25～5 parts of olive oil, 1.5～6 parts of median chain triglyceride oil, 0.75～3 part of fish oil are raw material, by lactoferrin is high-temperature denatured, it is subsequently adding HM and lactoferrin HM mixture is obtained；Then it is obtained after mixing and be high-pressure homogeneous with oil phase high-speed stirred.Preparation method of the present invention is simple, production cost and cost of investment is low, obtained speed can drink there is good mobility and storage-stable, and energy can be provided rapidly, quickly be absorbed by the body.
Description
Technical field
The present invention relates to field of food, the preparation of specifically a kind of lactoferrin-HM speed energy drink
Method.
Background technology
Either sportsman, or postoperative patient, participate in volunteer for fighting flood and relieve victims etc., its be engaged in a large amount of motions or
It is after muscle power is extremely consumed, for fast quick-recovery physical efficiency and the energy conservation of maintenance body, all needs a large amount of and be rapidly performed by
Supplement energy.And the common fat of simple excess intake, protein etc. are difficult to the food for digesting, gastric emptying is slow, can not only make
The speed that can be converted into direct energy source substance A TP slows down, affect quick energy supply, and it is also possible to digestive discomfort can be caused, produces
The reactions such as raw Nausea and vomiting；During a large amount of supplementary glucides, all can not be absorbed by the body, stomach is received to the digestion power of sugar
To restriction, and when excessive sugar is remained under one's belt, the moisture in human body can be absorbed, and at this moment stomach can produce pain, make
People produces nausea.
At present, for sportsman, the physical training person of large amount of exercise, the physical efficiency such as personnel and postoperative patient of fighting flood and relieve victims pole
The colony that degree is consumed provides the food of supplementary physical efficiency and is mostly sport type beverage, and sports drink is typically by sugar, salt, mineral matter, egg
White matter and polypeptide etc. and prepare；Its supplement energy is slower, supplements energy with less rapid during motion and physical consumption
Function.
For the problems referred to above, researcher wish to obtain a kind of speed can drink, can accelerate human body to the absorption of nutriment,
Quick extra-nutrition material, dispelling fatigue and recovery physical efficiency, the aspiration that can be fought flood and relieve victims for sportsman, postoperative patient, participation
Zhe Deng specific group, after its muscle power is extremely consumed, it is required quickly to provide after the moment in motion process or motion
Aliphatic acid and energy, make the oxidation of fat not rely on insulin, can effectively reduce fat and body be exhaled in oxidizing process
Inhale quotient.
Content of the invention
The invention aims to above-mentioned technical problem is solved, provide that a kind of preparation method is simple, production cost and throwing
Money low cost, obtained speed can drink there is good mobility and storage-stable, and can provide rapidly energy, can be by human body
The preparation method of the rapid lactoferrin-HM speed energy drink for absorbing.
Technical scheme includes the raw material of following parts by weight：
0.05～0.6 part of lactoferrin, 0.05～0.6 part of HM, 78.85～94.9 parts of water phase, vitamin E
0.05～0.2 part, 1.5～6 parts of soybean oil, 1.25～5 parts of olive oil, 1.5～6 parts of median chain triglyceride oil, fish oil 0.75～3
Part；
Preparation method is comprised the following steps：
(1) lactoferrin is dissolved in water, it is 6.5～7.5 to adjust pH, high-temperature denatured, then is rapidly cooled to room temperature, adjusts
Section pH is addition HM after 7.5～8.3, is lactoferrin-high methoxyl in 30～50 DEG C of stirring in water bath dissolvings
Pectin mixture；
(2) after uniformly mixing vitamin E, soybean oil, olive oil, median chain triglyceride oil and fish oil, oil phase is obtained；
(3) after adding the ferritin-HM mixed liquor in oil phase, high-speed stirred mixing is carried out, then through height
The thin breast that pressure homogeneous is obtained is lactoferrin-HM speed energy drink.
In step (1), high-temperature denatured temperature is 80～95 DEG C, denaturation time 15～25 minutes.
In step (3), control mixing speed is 10 000～20 000r/min, and mixing time is 5～15min.
In step (3), high-pressure homogeneous pressure is 10～80Mpa, homogenization cycles 2～10 times.
For problem present in background technology, inventor with lactoferrin and HM as raw material, using height
Under the conditions of temperature, so that the disulfide bond in lactoferrin and hydrophobic bond is interacted and denaturation is destroyed, it is 7 then to adjust pH, then and high
The bonded formation compound of methoxy group pectin, is obtained stable emulsion system (lactoferrin-HM mixed liquor), this
Plant emulsion system and there is excellent stability, be excellent stabilizer, wherein lactoferrin has good emulsification, many
Sugared HM has increase system viscosity effect, and when preparing for speed energy drink, both take the same electrostatic that can be formed and are combined
Thing, can reach the effect for effectively preventing water-oil phase segregation phenomenon.0.05～0.6 part of lactoferrin of control, crosses polyprotein and adds
Plus system viscosity can be dramatically increased, and increase cost, and lactoferrin addition crosses that I haven't seen you for ages causes emulsifying capacity not enough；Control is high
0.05～0.6 part of methoxy group pectin, and stable milk beverage when anion polysaccharide content is too low, can not be played a part of.High methoxyl
Pectin addition can dramatically increase the viscosity of system when big, cause milk beverage coarse mouthfeel, and HM content is too low
Shi Buneng plays a part of stable emulsion.
Further, oil phase is made up of soybean oil, median chain triglyceride oil, vitamin E, olive oil and fish oil.Wherein, greatly
Main component in soya-bean oil is oleic acid and linoleic acid, and containing abundant gamma-Linolenic acid and alpha-linolenic acid, nutritive value is higher, energy
Enhancing development, prevention of cardiovascular disease and reduce serum cholesterol and blood fat, which is played an important role to health, control
Soybean oil processed 1.5～6, can reduce the digestibility of lipid, and soybean oil content deficiency can drop when soybean oil is too high in oil phase
The nutritive value of low oil；Olive oil is a kind of generally acknowledged natural green grease, containing abundant unrighted acid, in olive oil
Not only also contain polyunsaturated fatty acid omega-3-fatty acids, also contain substantial amounts of liposoluble vitamin, fatty alcohol, squalene, polyphenol
With sterol and various microelements of calcium, phosphorus, iron, potassium, selenium etc., nutrient content is higher, therefore has and stimulate circulation, improve and disappear
Change systemic-function, protection skin, improve metabolic function, anticancer, radioresistance, work that is anti-aging and preventing cardiovascular and cerebrovascular disease
With, 1.25～5 parts of olive oil of control, easily there is oxidation deterioration when content of olive oil is too high in oil phase, and content of olive oil is not enough
Shi Buneng reaches the function of improving digestive system；Median chain triglyceride oil (MCT) is the aliphatic acid containing 8～12 carbon atoms,
It has high soluble and lower molecular wt, can also improve the discharge capacity of serum ketone and carboxylic acid, is conducive to fat
Digest and assimilate, control 1.5～6 parts of median chain triglyceride oil, median chain triglyceride oil is mainly directly entered by portal vein in oil phase
Enter liver, the metabolism in meeting liver stimulates the ketogenesis, acid poisoning is also easy to produce during too high levels；Median chain triglyceride oil in oil phase
The too low digestibility that can reduce oil phase of content.Vitamin E, also known as tocopherol, with stronger biologically active, can suppress fat
Matter peroxidating, removes free radical, increases immunity of organism, delaying human body caducity, prevention and treatment angiocardiopathy etc.；Without dimension
Raw element E can cause oil phase that oxidation deterioration occurs rapidly.Fish oil therein is the main source of EPA and DHA, the intake of EPA and DHA
The serum levels of lipid, lipoprotein and the apolipoprotein of hyperlipidemia patient can be significantly reduced；Strengthen diabetes B patient's body
Inner membrance island element sensitiveness, alleviates insulin resistance, reduces plasma triglyceride, lipoid and lipoprotein levels, reduce health adult
Body fat content, promote fat utilization, control 0.75～3 part of fish oil, emulsion system can be caused when fish oil content is too high in oil phase
Fishlike smell smell increases, and affects drink local flavor, and the too low meeting of fish oil content causes EPA and DHA content deficiency in oil phase, reduce fat
The utilization rate of fat, although above-mentioned grease has extremely excellent effect, but haves the shortcomings that fishy smell weight, is difficult rapid digestion, because
The complex emulsions system that this invention is considered as lactoferrin-HM is covered the fishlike smell of fish oil and improves grease
Digestibility.By soybean oil, median chain triglyceride oil, olive oil, fish oil, lactoferrin, HM and water according to
The combination of specified quantitative and emulsion process technology, combine the fatty acid proportion containing balance in oil phase, can provide long-chain fat to human body
Fat is sour and meets demand of the human body to necessary aliphatic acid, while medium chain triglyceride can quickly energy supply, olive oil and fish oil offer
Omega-3 polyunsaturated fatty acids, and the ratio of ω -6 and omega-fatty acid meets the ω -6/ omega-fatty acid ratio of recommendation, because
And rapid complementary energy can be reached, be easy to the feature digested and assimilated.
In step (3), when emulsion system mixes, control mixing speed is 10 000～20 000r/min, to reach oil
The mixed uniformly purpose of water two-phase；Control mixing time is 5～15min, and mixing time is long to cause emulsion system temperature to become
Height, causes wild effect；And the too short meeting of mixing time causes water-oil phase mixing uneven；The high-pressure homogeneous purpose is
In order to less and uniform drop is formed, increase emulsion intercalation method and the digestibility of grease is improved, control high-pressure homogeneous
Pressure is 10～80Mpa, and homogenization pressure crosses conference causes overpower effect, causes increasing for emulsion particle diameter, is unfavorable for breast on the contrary
The stablizing of liquid；When homogenization pressure is too low, emulsion particle diameter is larger, and lamination easily occurs.
Present invention process is simple, and course of reaction is easier control, low production cost, the lactoferrin-high methoxy of preparation
Base pectin glue speed energy drink has good fluidity, storage-stable, rapid offer energy advantage, with wide market prospects.
Description of the drawings
Fig. 1 is embodiment 2 from different comparative examples with time external steatolysis rate change curve.
Specific embodiment
Embodiment 1
The preparation method of lactoferrin-HM mixed liquor is：0.6g lactoferrin is dissolved in 78.85g water
In, it is 7 to adjust pH, and the denaturation 20 minutes of 90 DEG C of high temperature is rapidly cooled to room temperature, and it is addition 0.6g high methoxyl fruit after 8 to adjust pH
Glue, is lactoferrin-HM mixture in 40 DEG C of stirring in water bath dissolvings.
Soybean oil 6.0g, olive oil 5.0g, median chain triglyceride oil 6.0g, 0.2g vitamin E, fish oil 3.0g are weighed in room
The oil phase of the prepared lactoferrin-HM speed energy emulsion that stirs under temperature.Oil phase is added lactoferrin-high methoxy
High-speed stirred mixing is carried out after base pectin mixture, mixing speed is 20000r/min, mixing time is 15min, then adopts
High-pressure homogeneous preparation is thin newborn, and high-pressure homogeneous pressure is 80Mpa, and homogenization cycles are 10 times, both obtains lactoferrin-HM
Speed can emulsion.
Embodiment 2
The preparation method of lactoferrin-HM mixed liquor is：0.4g lactoferrin is dissolved in 94.9g water
In, it is 7 to adjust pH, and the denaturation 20 minutes of 90 DEG C of high temperature is rapidly cooled to room temperature, and it is addition 0.4g high methoxyl fruit after 8 to adjust pH
Glue, is lactoferrin-HM mixture in 50 DEG C of stirring in water bath dissolvings.
Weigh soybean oil 1.5g, olive oil 1.25g, median chain triglyceride oil 1.5g, 0.05g vitamin E, fish oil 0.75g
The oil phase of the prepared lactoferrin-HM speed energy emulsion that stirs at room temperature.Oil phase is added lactoferrin-height
High-speed stirred mixing is carried out after methoxy group pectin mixture, mixing speed is 15000r/min, mixing time is 10min, then
Using the thin breast of high-pressure homogeneous preparation, high-pressure homogeneous pressure is 50Mpa, and homogenization cycles are 5 times, has both obtained lactoferrin-high methoxyl
Pectin speed can emulsion.
Embodiment 3
The preparation method of lactoferrin-HM mixed liquor is：0.6g lactoferrin is dissolved in 92.28g water
In, it is 7.5 to adjust pH, and the denaturation 25 minutes of 80 DEG C of high temperature is rapidly cooled to room temperature, and it is addition 0.05g high methoxyl after 8 to adjust pH
Pectin, is lactoferrin-HM mixture in 40 DEG C of stirring in water bath dissolvings.
Weigh soybean oil 2.0g, olive oil 2.0g, median chain triglyceride oil 2.0g, 0.07g vitamin E, fish oil 1.0g in
The oil phase of the prepared lactoferrin-HM speed energy emulsion that stirs under room temperature.Oil phase is added lactoferrin-high first
High-speed stirred mixing is carried out after epoxide pectin mixture, mixing speed is 10000r/min, mixing time is 5min, then adopts
High-pressure homogeneous preparation is thin newborn, and high-pressure homogeneous pressure is 10Mpa, and homogenization cycles are 2 times, both obtains lactoferrin-HM
Speed can emulsion.
Embodiment 4
The preparation method of lactoferrin-HM mixed liquor is：0.05g lactoferrin is dissolved in 89.45g water
In, it is 6.5 to adjust pH, and the denaturation 20 minutes of 90 DEG C of high temperature is rapidly cooled to room temperature, and it is the high methoxy of addition 0.4g after 8.3 to adjust pH
Base pectin, is lactoferrin-HM mixture in 30 DEG C of stirring in water bath dissolvings.
Soybean oil 3.5g, olive oil 2.5g, median chain triglyceride oil 2.5g, 0.1g vitamin E, fish oil 1.5g are weighed in room
The oil phase of the prepared lactoferrin-HM speed energy emulsion that stirs under temperature.Oil phase is added lactoferrin-high methoxy
High-speed stirred mixing is carried out after base pectin mixture, mixing speed is 15000r/min, mixing time is 10min, then adopts
High-pressure homogeneous preparation is thin newborn, and high-pressure homogeneous pressure is 40Mpa, and homogenization cycles are 6 times, both obtains lactoferrin-HM
Speed can emulsion.
Embodiment 5
The preparation method of lactoferrin-HM mixed liquor is：0.5g lactoferrin is dissolved in 88.9g water
In, it is 7 to adjust pH, and the denaturation 15 minutes of 95 DEG C of high temperature is rapidly cooled to room temperature, and it is addition 0.5g high methoxyl after 7.5 to adjust pH
Pectin, is lactoferrin-HM mixture in 37 DEG C of stirring in water bath dissolvings
Soybean oil 3.0g, olive oil 2.5g, median chain triglyceride oil 3.0g, 0.1g vitamin E, fish oil 1.5g are weighed in room
The oil phase of the prepared lactoferrin-HM speed energy emulsion that stirs under temperature.Oil phase is added lactoferrin-high methoxy
High-speed stirred mixing is carried out after base pectin mixture, mixing speed is 16000r/min, mixing time is 10min, then adopts
High-pressure homogeneous preparation is thin newborn, and high-pressure homogeneous pressure is 50Mpa, and homogenization cycles are 5 times, both obtains lactoferrin-HM
Speed can emulsion.
Comparative example 6
The preparation method of lactoferrin-HM mixed liquor is：0.3g lactoferrin is dissolved in 89.2g water
In, it is 7 to adjust pH, and the denaturation 20 minutes of 90 DEG C of high temperature is rapidly cooled to room temperature, and it is addition 0.4g high methoxyl fruit after 8 to adjust pH
Glue, is lactoferrin-HM mixture in 40 DEG C of stirring in water bath dissolvings.
Soybean oil 8.0g, olive oil 1.0g, median chain triglyceride oil 0.5g, 0.1g vitamin E, fish oil 0.5g are weighed in room
The oil phase of the prepared lactoferrin-HM speed energy emulsion that stirs under temperature.Oil phase is added lactoferrin-high methoxy
High-speed stirred mixing is carried out after base pectin mixture, mixing speed is 15000r/min, mixing time is 10min, then adopts
High-pressure homogeneous preparation is thin newborn, and high-pressure homogeneous pressure is 50Mpa, and homogenization cycles are 5 times, both obtains lactoferrin-HM
Speed can emulsion.
Comparative example 7
The preparation method of lactoferrin-HM mixed liquor is：0.4g lactoferrin is dissolved in 94.16g water
In, it is 7 to adjust pH, and the denaturation 20 minutes of 90 DEG C of high temperature is rapidly cooled to room temperature, and it is addition 0.4g high methoxyl fruit after 8 to adjust pH
Glue, is lactoferrin-HM mixture in 40 DEG C of stirring in water bath dissolvings.
Weigh soybean oil 1.5g, olive oil 1.25g, median chain triglyceride oil 1.5g, 0.05g vitamin E, fish oil 0.75g
The oil phase of the prepared lactoferrin-HM speed energy emulsion that stirs at room temperature.Oil phase is added lactoferrin-height
High-speed stirred mixing is carried out after methoxy group pectin mixture, mixing speed is 15000r/min, mixing time is 10min, obtains
Lactoferrin-HM speed can emulsion.
Comparative example 8
Weigh soybean oil 1.5g, olive oil 1.25g, median chain triglyceride oil 1.5g, 0.05g vitamin E, fish oil 0.75g
The oil phase of the prepared lactoferrin-HM speed energy emulsion that stirs at room temperature.Carry out after oil phase is added to the water
Mix, both obtain lactoferrin-HM speed energy emulsion.
Comparative example 9
0.4g lactoferrin is dissolved in 94.16g water, 0.4g HM is added, molten in 40 DEG C of stirring in water bath
Solution.
Weigh soybean oil 1.5g, olive oil 1.25g, median chain triglyceride oil 1.5g, 0.05g vitamin E, fish oil 0.75g
The oil phase of the prepared lactoferrin-HM speed energy emulsion that stirs at room temperature.Oil phase is added lactoferrin-height
High-speed stirred mixing is carried out after methoxy group pectin mixture, mixing speed is 15000r/min, mixing time is 10min, then
Using the thin breast of high-pressure homogeneous preparation, high-pressure homogeneous pressure is 50Mpa, and homogenization cycles are 5 times, has both obtained lactoferrin-high methoxyl
Pectin speed can emulsion.
The physicochemical property inspection of lactoferrin prepared by embodiment 1-5 and comparative example 6-9-HM speed energy emulsion
Survey the results are shown in Table 1：
The physicochemical property testing result of 1 lactoferrin of table-HM speed energy emulsion
Conclusion：In formula, lactoferrin, HM, oil phase and water are according to combination and the specific processing of specified quantitative
Technique can form good fluidity, stable in storage lactoferrin-HM speed energy emulsion, and contrast the breast that case is formed
Liquid can be unstable, so as to there is lamination.
Table 2：External digestion is evaluated
Conclusion：The lactoferrin prepared with case study on implementation 1-5-HM speed energy emulsion has good fluidity, warp
Storage is nothing lamination, and keeps homogeneous flowable.PH stat is a device for simulating external gastroenteric environment, by body
Lipid digestion process of the outer simulated emulsion in the case of pancreatic juice and bile are present, can predict emulsion lipid release in the gastrointestinal tract
Behavior., using in the buffer system of Tris- maleic acid (Tris-maleate), the lipid in emulsion can be first by pancreas fat for the method
Fat enzyme hydrolysis generates free fatty, reduces the pH of system, with steatolysis in certain density sodium hydroxide solution acid-base titration
The free fatty for going out, makes system maintain constant pH, can proceed so as to steatolysis process, by the NaOH body for consuming
Accumulated amount can calculate the digested speed of lipid in emulsion and degree indirectly, so as to obtain dietary fiber data.External digestion reality
Test and show：Compared with comparative example 7,8,9, case study on implementation 2 can hydrolyze rapidly the lipid in emulsion at first 5 minutes, quickly can carry
Energizing quantity.
Claims (4)
1. a kind of lactoferrin-HM speed can drink preparation method, it is characterised in that including following parts by weight
Raw material：
0.05～0.6 part of lactoferrin, 0.05～0.6 part of HM, 78.8～94.9 parts of water phase, vitamin E 0.05
～0.2 part, 1.5～6 parts of soybean oil, 1.25～5 parts of olive oil, 1.5～6 parts of median chain triglyceride oil, 0.75～3 part of fish oil；
Preparation method is comprised the following steps：
(1) lactoferrin is dissolved in water, it is 6.5～7.5 to adjust pH, high-temperature denatured, then is rapidly cooled to room temperature, adjusts pH
For HM is added after 7.5～8.3, be lactoferrin-HM in 30～50 DEG C of stirring in water bath dissolvings
Mixture；
(2) after uniformly mixing vitamin E, soybean oil, olive oil, median chain triglyceride oil and fish oil, oil phase is obtained；
(3) high-speed stirred mixing is carried out after adding the ferritin-HM mixed liquor in oil phase, then equal through high pressure
The thin breast that matter is obtained is lactoferrin-HM speed energy drink.
2. lactoferrin as claimed in claim 1-HM speed can drink preparation method, it is characterised in that institute
State in step (1), high-temperature denatured temperature is 80～95 DEG C, denaturation time 15～25 minutes.
3. lactoferrin as claimed in claim 1-HM speed can drink preparation method, it is characterised in that institute
State in step (3), control mixing speed is 10 000～20 000r/min, mixing time is 5～15min.
4. the lactoferrin as described in claim 1 or 3-HM speed can drink preparation method, it is characterised in that
In step (3), high-pressure homogeneous pressure is 10～80Mpa, and homogenization cycles are 2～10 times.
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