CN107125319A - The milk that a kind of suitable the elderly drinks - Google Patents
The milk that a kind of suitable the elderly drinks Download PDFInfo
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- CN107125319A CN107125319A CN201710267634.7A CN201710267634A CN107125319A CN 107125319 A CN107125319 A CN 107125319A CN 201710267634 A CN201710267634 A CN 201710267634A CN 107125319 A CN107125319 A CN 107125319A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
Abstract
The present invention relates to dairy technology field, and in particular to the milk that a kind of suitable the elderly drinks, and is made up of the component of following weight：80 90 parts of skim milk；Many 23 parts of treasured fish-skin hydrolysates；23 parts of Maple Syrup enzymolysis liquid；1 1.5 parts of wheat bran extract；0.01 0.02 parts of histidine；13 parts of fruit of Chinese magnoliavine leaching liquor, adds many precious fish-skin hydrolysates, Maple Syrup enzymolysis liquid, wheat bran extract into skim milk successively；Finally, histidine, fruit of Chinese magnoliavine leaching liquor are added simultaneously, the milk flavour finally given is mellow, milk is strong, meet the elderly and smell and sense of taste feature, except meet that the elderly is calcareous and protein requirement in addition to, how precious fish-skin hydrolysate, Maple Syrup enzymolysis liquid, wheat bran extract, histidine, the fruit of Chinese magnoliavine leaching liquor added further enriches milk healthy nutritive value.
Description
Technical field
The present invention relates to dairy technology field, and in particular to the milk that a kind of suitable the elderly drinks.
Background technology
The World Health Organization divides the standard of the elderly, and developed country 65 years old is the elderly, and developing country 60 years old is old
Year people, with the development of society, China is the most country of the elderly's absolute number in the world, be world population aging speed most
Fast country, stepped into after old age, the sense of taste of human body, smell, masticatory function, swallowing reflex, digest and assimilate, enterogastric peristalsis ability it is equal
It is remarkably decreased, while a variety of chronic diseases can be also suffered from, so, old human diet is extremely to close to maintaining the elderly healthy
Key, strengthen the elderly's nutrition and health care, to improving and maintaining the elderly is healthy to have an energetically meaning, nutrition and health care with
Dietary structure is closely related with eating habit, therefore, and the milk that exploitation is specially designed for the elderly is significant.
The content of the invention
It is an object of the invention to provide the milk that a kind of suitable the elderly drinks.
The technical solution adopted by the present invention is, the milk that a kind of suitable the elderly drinks, by the component group of following weight
Into：80-90 parts of skim milk；
Many 2-3 parts of fish-skin hydrolysates of treasured；
2-3 parts of Maple Syrup enzymolysis liquid；
1-1.5 parts of wheat bran extract；
0.01-0.02 parts of histidine；
1-3 parts of fruit of Chinese magnoliavine leaching liquor.
Many precious fish-skin hydrolysates, Maple Syrup enzymolysis liquid, wheat bran extract are added into skim milk successively；Finally, together
When add histidine, fruit of Chinese magnoliavine leaching liquor；
Specifically,
Skim milk adds many precious fish-skin hydrolysates, stir process 30-35 minutes under 60-70MPa boiling point；
Skim milk adds Maple Syrup enzymolysis liquid, stir process 2-4 minutes under 18-20MPa boiling point；
Skim milk adds wheat bran extract, stir process 40-45 minutes under 50-52MPa boiling point；
Skim milk adds histidine, fruit of Chinese magnoliavine leaching liquor, stir process 5-7 minutes under 30-38MPa boiling point；
Finally, by skim milk under 3-5pa vacuum stewing process 60-70 minutes, tinning；
Each additive is added in skim milk under different pressures boiling point, abundant fusion can be realized, it is ensured that resulting ox
Milk is uniform, pure, further improved within stewing process 60-70 minutes under 3-5pa vacuum without isolation, finally by skim milk
Normal temperature milk bin stability.
Many precious fish-skin hydrolysates are made by following making step to be obtained：After many precious fish-skins are crushed, it is in pH value
1.5-1.8 malic acid solution in press 1:7-8 volume ratio mixes processing 3-3.5 hours, and filtrate is imported and extracted by filtration
In kettle, supercritical carbon dioxide fluid is inputted into extraction kettle, in the bar that pressure is 15-18MPa, extraction temperature is 60-65 DEG C
Extraction 20-22 minutes is carried out under part, extraction fluid flows through -8 ~ -10 DEG C of condensing tube condensations, obtains the oil being set on condenser pipe
Fat, obtains many precious fish-skin hydrolysates；
Made an addition in resulting how precious fish-skin hydrolysate containing purity in 99.2-99.5 linoleic acid in milk, except with drop
It in low blood of human body outside the effect of cholesterol and blood fat, can also increase milk fragrant smell, make that milk taste is more mellow, fresh perfume (or spice).
The Maple Syrup enzymolysis liquid is made by following making step and obtained：
Into Maple Syrup in 2-3 ‰ ratio inoculated aspergillus niger seed fermentation, fermentation condition is that 32 DEG C of temperature, pH are
4.5-4.8, mixing speed 100-110 r/min, fermentation time 32-35 hours, high temperature go out it is mould after, in 8000-10000r/min
Centrifugation rate under centrifugal treating 3-5 minutes, separate supernatant, obtain Maple Syrup enzymolysis liquid；
In resulting Maple Syrup enzymolysis liquid containing purity 86-88% oligosaccharide, for increasing milk sweet taste, compared to
Sucrose is added, is more suitable for the elderly's stomach.
The wheat bran extract is made by following making step and obtained：
Wheat bran is immersed in cellulase hydrolyte, at 35-40 DEG C, 0.8-1MPa is pressurized to, heating pressurized state is kept
180-200 minutes, filtrate was imported in extraction kettle, supercritical carbon dioxide fluid is inputted into extraction kettle, is in pressure by filtration
50-60MPa, extraction temperature is carry out extraction 40-50 minutes under conditions of 80-88 DEG C, extraction fluid flows through -2 ~ -5 DEG C of condenser pipes
Condensation, obtains the grease being set on condenser pipe, obtains wheat bran extract；
Nutrient in milk can be transported in 80-85% ergosterol containing purity in resulting wheat bran extract
Corporal parts, improve absorbent properties of the old body to nutrition.
The Fructus Schisandrae Chinensis extractive solution is made by following making step and obtained：The fruit of Chinese magnoliavine and water are pressed 1:8-10 volume ratio is mixed
Close, extracted 45-50 minutes at 90-95 DEG C, filtration obtains leaching liquor, be concentrated into solid content for 30-32%, be inoculated with meter Qu
Mould fermentation, fermentation condition is：35 DEG C of temperature, filtrated air flow 0.2-0.25m3 / min, fermentation time 6-8 hours, high temperature
Go out it is mould after, centrifugal treating 3-5 minutes under 8000-10000r/min centrifugation rate, separate supernatant, obtain the fruit of Chinese magnoliavine extraction
Liquid；
Containing abundant organic acid in resulting Fructus Schisandrae Chinensis extractive solution, combined with histidine, one is used for reducing blood viscosity,
Improve hemorheological property, one is used for vasodilator, and both combine, have remarkable effect to treatment senile vascular disease.
The advantage of the invention is that：
Milk former material design of the present invention considers the elderly's stomach, absorption, easily sends out chronic disease from the elderly's metabolic characteristic
The speciality such as evil, so as to obtain instant component and specific proportioning, through particular design, the milk flavour finally given is mellow, milk
It is strong, meet the elderly and smell and sense of taste feature, except meet that the elderly is calcareous and protein requirement in addition to, the how precious fish added
Skin hydrolysate, Maple Syrup enzymolysis liquid, wheat bran extract, histidine, fruit of Chinese magnoliavine leaching liquor further enrich milk nutrition and health care
Value.
Embodiment
Embodiment 1：The milk that a kind of suitable the elderly drinks, is made up of the component of following weight：80 parts of skim milk；
Many 2 parts of treasured fish-skin hydrolysates；
2 parts of Maple Syrup enzymolysis liquid；
1 part of wheat bran extract；
0.01 part of histidine；
1 part of fruit of Chinese magnoliavine leaching liquor.
Many precious fish-skin hydrolysates, Maple Syrup enzymolysis liquid, wheat bran extract are added into skim milk successively；Finally, together
When add histidine, fruit of Chinese magnoliavine leaching liquor；
Specifically,
Skim milk adds many precious fish-skin hydrolysates, stir process 30 minutes under 60MPa boiling point；
Skim milk adds Maple Syrup enzymolysis liquid, stir process 2 minutes under 18MPa boiling point；
Skim milk adds wheat bran extract, stir process 40 minutes under 50MPa boiling point；
Skim milk adds histidine, fruit of Chinese magnoliavine leaching liquor, stir process 5 minutes under 30MPa boiling point；
Finally, by skim milk under 3pa vacuum stewing process 60 minutes, tinning；
Many precious fish-skin hydrolysates are made by following making step to be obtained：After many precious fish-skins are crushed, in the apple that pH value is 1.5
1 is pressed in tartaric acid solution:7 volume ratio mixes processing 3 hours, and filtration imports filtrate in extraction kettle, defeated into extraction kettle
Enter supercritical carbon dioxide fluid, be that 15MPa, extraction temperature are to carry out extraction 20 minutes, extraction under conditions of 60 DEG C in pressure
Fluid flows through -8 DEG C of condensing tube condensations, obtains the grease being set on condenser pipe, obtains many precious fish-skin hydrolysates；
The Maple Syrup enzymolysis liquid is made by following making step and obtained：
Into Maple Syrup in 2 ‰ ratio inoculated aspergillus niger seed fermentation, fermentation condition be 32 DEG C of temperature, pH be 4.5,
The r/min of mixing speed 100, fermentation time 32 hours, high temperature go out it is mould after, the centrifugal treating 3 under 8000r/min centrifugation rate
Minute, supernatant is separated, Maple Syrup enzymolysis liquid is obtained；
The wheat bran extract is made by following making step and obtained：
Wheat bran is immersed in cellulase hydrolyte, at 35 DEG C, 0.8 MPa is pressurized to, heating pressurized state is kept 180 minutes,
Filtration, filtrate is imported in extraction kettle, supercritical carbon dioxide fluid is inputted into extraction kettle, is 50MPa, extraction temperature in pressure
Spend to carry out extraction 40 minutes under conditions of 80 DEG C, extraction fluid flows through -2 DEG C of condensing tube condensations, and acquisition is set on condenser pipe
Grease, obtain wheat bran extract；
The Fructus Schisandrae Chinensis extractive solution is made by following making step and obtained：The fruit of Chinese magnoliavine and water are pressed 1:8 volume ratio mixing, 90
Extracted 45 minutes at DEG C, filtration obtains leaching liquor, it is 30% to be concentrated into solid content, inoculation aspergillus oryzae fermentation, fermentation condition
For：35 DEG C of temperature, filtrated air flow 0.2m3 / min, fermentation time 6 hours, high temperature go out it is mould after, 8000r/min from
Centrifugal treating 3 minutes under heart speed, separate supernatant, obtain Fructus Schisandrae Chinensis extractive solution.
Embodiment 2：The milk that a kind of suitable the elderly drinks, when specifically making, 82 parts of skim milk；
Many 2.3 parts of treasured fish-skin hydrolysates；
2.5 parts of Maple Syrup enzymolysis liquid；
1.2 parts of wheat bran extract；
0.013 part of histidine；
1.8 parts of fruit of Chinese magnoliavine leaching liquor.
Many precious fish-skin hydrolysates, Maple Syrup enzymolysis liquid, wheat bran extract are added into skim milk successively；Finally, together
When add histidine, fruit of Chinese magnoliavine leaching liquor；
Specifically,
Skim milk adds many precious fish-skin hydrolysates, stir process 32 minutes under 63MPa boiling point；
Skim milk adds Maple Syrup enzymolysis liquid, stir process 3 minutes under 19MPa boiling point；
Skim milk adds wheat bran extract, stir process 42 minutes under 51MPa boiling point；
Skim milk adds histidine, fruit of Chinese magnoliavine leaching liquor, stir process 6 minutes under 32MPa boiling point；
Finally, by skim milk under 4pa vacuum stewing process 62 minutes, tinning；
Many precious fish-skin hydrolysates are made by following making step to be obtained：After many precious fish-skins are crushed, in the apple that pH value is 1.6
1 is pressed in tartaric acid solution:7.5 volume ratio mixes processing 3.2 hours, and filtration imports filtrate in extraction kettle, to extraction kettle
Interior input supercritical carbon dioxide fluid, is that 16MPa, extraction temperature are to carry out extraction 21 minutes under conditions of 62 DEG C in pressure,
Extraction fluid flows through -9 DEG C of condensing tube condensations, obtains the grease being set on condenser pipe, obtains many precious fish-skin hydrolysates；
The Maple Syrup enzymolysis liquid is made by following making step and obtained：
Into Maple Syrup in 2.4 ‰ ratio inoculated aspergillus niger seed fermentation, fermentation condition is that 32 DEG C of temperature, pH are
4.6th, the r/min of mixing speed 105, fermentation time 34 hours, high temperature go out it is mould after, under 9000r/min centrifugation rate at centrifugation
Reason 3.2 minutes, separates supernatant, obtains Maple Syrup enzymolysis liquid；
The wheat bran extract is made by following making step and obtained：
Wheat bran is immersed in cellulase hydrolyte, at 38 DEG C, 0.85MPa is pressurized to, heating pressurized state is kept 188 minutes,
Filtration, filtrate is imported in extraction kettle, supercritical carbon dioxide fluid is inputted into extraction kettle, is 55MPa, extraction temperature in pressure
Spend to carry out extraction 43 minutes under conditions of 82 DEG C, extraction fluid flows through -3 DEG C of condensing tube condensations, and acquisition is set on condenser pipe
Grease, obtain wheat bran extract；
The Fructus Schisandrae Chinensis extractive solution is made by following making step and obtained：The fruit of Chinese magnoliavine and water are pressed 1:9 volume ratio mixing, 92
Extracted 48 minutes at DEG C, filtration obtains leaching liquor, it is 31% to be concentrated into solid content, inoculation aspergillus oryzae fermentation, fermentation condition
For：Temperature 35, filtrated air flow 0.22m3 / min, fermentation time 7 hours, high temperature go out it is mould after, in 9000r/min centrifugation
Centrifugal treating 4 minutes under speed, separate supernatant, obtain Fructus Schisandrae Chinensis extractive solution.
Embodiment 3：The milk that a kind of suitable the elderly drinks, when specifically making, 88 parts of skim milk；
Many 2.7 parts of treasured fish-skin hydrolysates；
2.7 parts of Maple Syrup enzymolysis liquid；
1.4 parts of wheat bran extract；
0.016 part of histidine；
2.5 parts of fruit of Chinese magnoliavine leaching liquor.
Many precious fish-skin hydrolysates, Maple Syrup enzymolysis liquid, wheat bran extract are added into skim milk successively；Finally, together
When add histidine, fruit of Chinese magnoliavine leaching liquor；
Specifically,
Skim milk adds many precious fish-skin hydrolysates, stir process 34 minutes under 68MPa boiling point；
Skim milk adds Maple Syrup enzymolysis liquid, stir process 5 minutes under 20MPa boiling point；
Skim milk adds wheat bran extract, stir process 44 minutes under 52MPa boiling point；
Skim milk adds histidine, fruit of Chinese magnoliavine leaching liquor, stir process 7 minutes under 37MPa boiling point；
Finally, by skim milk under 5pa vacuum stewing process 68 minutes, tinning；
Many precious fish-skin hydrolysates are made by following making step to be obtained：After many precious fish-skins are crushed, in the apple that pH value is 1.7
1 is pressed in tartaric acid solution:7.8 volume ratio mixes processing 3.4 hours, and filtration imports filtrate in extraction kettle, to extraction kettle
Interior input supercritical carbon dioxide fluid, is that 17MPa, extraction temperature are to carry out extraction 22 minutes under conditions of 64 DEG C in pressure,
Extraction fluid flows through -10 DEG C of condensing tube condensations, obtains the grease being set on condenser pipe, obtains many precious fish-skin hydrolysates；
The Maple Syrup enzymolysis liquid is made by following making step and obtained：
Into Maple Syrup in 3 ‰ ratio inoculated aspergillus niger seed fermentation, fermentation condition be 32 DEG C of temperature, pH be 4.8,
The r/min of mixing speed 110, fermentation time 35 hours, high temperature go out it is mould after, the centrifugal treating 5 under 10000r/min centrifugation rate
Minute, supernatant is separated, Maple Syrup enzymolysis liquid is obtained；
The wheat bran extract is made by following making step and obtained：
Wheat bran is immersed in cellulase hydrolyte, at 40 DEG C, 1MPa is pressurized to, heating pressurized state is kept 200 minutes, filter
Cross, filtrate is imported in extraction kettle, supercritical carbon dioxide fluid is inputted into extraction kettle, be 60MPa, extraction temperature in pressure
To carry out extraction 50 minutes under conditions of 88 DEG C, extraction fluid flows through -5 DEG C of condensing tube condensations, and acquisition is set on condenser pipe
Grease, obtains wheat bran extract；
The Fructus Schisandrae Chinensis extractive solution is made by following making step and obtained：The fruit of Chinese magnoliavine and water are pressed 1:10 volume ratio mixing,
Extracted 50 minutes at 95 DEG C, filtration obtains leaching liquor, it is 32% to be concentrated into solid content, inoculation aspergillus oryzae fermentation, ferment bar
Part is：Temperature 35, filtrated air flow 0.25m3 / min, fermentation time 8 hours, high temperature go out it is mould after, 10000r/min's
Centrifugal treating 5 minutes under centrifugation rate, separate supernatant, obtain Fructus Schisandrae Chinensis extractive solution.
Below in conjunction with specific sensory test, the present invention is further described：With taking off that the same milk supply processing of same batch is obtained
Fat milk is randomly divided into A, B, C totally 3 equal portions as experiment former material；
A parts are not made any processing；
B parts by the proportioning of embodiment 3 and many precious fish-skin hydrolysates, Maple Syrup enzymolysis liquid, wheat bran extract, histidine, the fruit of Chinese magnoliavine
Leaching liquor together normal temperature, atmospheric agitation mixing；
C parts are handled by the mode of embodiment 3；
Sense organ is carried out after processing to tri- groups of milk color and lusters of A, B, C, structural state, smell and flavour using professional accreditation mode to comment
It is fixed；
Wherein color and luster evaluation is mainly evaluated to milk whiteness, and score 0 point of minimum, 10 points of highest from low to high；
Wherein structural state evaluation is main evaluates to the milk uniformity, glutinous slippery, degree of purity, and scoring from low to high, 0 point most
Low, 10 points of highests；
Wherein smell and flavour evaluation mainly is evaluated to milk fragrant smell, delicate flavour, score from low to high 0 point it is minimum, 10 points most
It is high；
As a result it see the table below 1：
| Group | Color and luster | Structural state | Smell and flavour |
| A | 9.59 | 9.83 | 9.02 |
| B | 6.72 | 3.15 | 8.11 |
| C | 9.55 | 9.8 | 9.47 |
Routinely encapsulated after tri- groups of milk sterilizings of A, B, C that processing is obtained, normal temperature and pressure is stored 3 months；
Two groups of A, C does not go bad, and B groups occur substantially rotten；
Subjective appreciation is carried out to two groups of milk color and lusters of A, C, structural state, smell and flavour using above-mentioned evaluation criteria again；
As a result 2 be see the table below：
| Group | Color and luster | Structural state | Smell and flavour |
| A | 8.22 | 8.17 | 8.55 |
| C | 9.50 | 9.62 | 9.40 |
From Tables 1 and 2, obtained milk color and luster processed by the invention and structural state can mutually be equal to the milk of before processing
U.S., even if adding many precious fish-skin hydrolysates, Maple Syrup enzymolysis liquid, wheat bran extract, histidine, fruit of Chinese magnoliavine leaching liquor, this is several
Plant component also to have no significant effect milk color and luster and structural state, but the smell and flavour of milk can be effectively improved；Through the present invention
Obtained milk is handled in storage period property and state more to stablize.
Claims (5)
1. the milk that a kind of suitable the elderly drinks, it is characterised in that be made up of the component of following weight：Skim milk 80-90
Part；
Many 2-3 parts of fish-skin hydrolysates of treasured；
2-3 parts of Maple Syrup enzymolysis liquid；
1-1.5 parts of wheat bran extract；
0.01-0.02 parts of histidine；
1-3 parts of fruit of Chinese magnoliavine leaching liquor；
Many precious fish-skin hydrolysates are made by following making step to be obtained：It is 1.5-1.8 in pH value after many precious fish-skins are crushed
Malic acid solution in press 1:7-8 volume ratio mixes processing 3-3.5 hours, and filtration imports filtrate in extraction kettle, to
Input supercritical carbon dioxide fluid in extraction kettle, is that 15-18MPa, extraction temperature are progress under conditions of 60-65 DEG C in pressure
Extraction 20-22 minutes, extraction fluid flows through -8 ~ -10 DEG C of condensing tube condensations, obtains the grease being set on condenser pipe, obtains treasured
Fish-skin hydrolysate；
The Maple Syrup enzymolysis liquid is made by following making step and obtained：
Into Maple Syrup in 2-3 ‰ ratio inoculated aspergillus niger seed fermentation, fermentation condition is that 32 DEG C of temperature, pH are
4.5-4.8, mixing speed 100-110 r/min, fermentation time 32-35 hours, high temperature go out it is mould after, in 8000-10000r/min
Centrifugation rate under centrifugal treating 3-5 minutes, separate supernatant, obtain Maple Syrup enzymolysis liquid；
The wheat bran extract is made by following making step and obtained：
Wheat bran is immersed in cellulase hydrolyte, at 35-40 DEG C, 0.8-1MPa is pressurized to, heating pressurized state is kept
180-200 minutes, filtrate was imported in extraction kettle, supercritical carbon dioxide fluid is inputted into extraction kettle, is in pressure by filtration
50-60MPa, extraction temperature is carry out extraction 40-50 minutes under conditions of 80-88 DEG C, extraction fluid flows through -2 ~ -5 DEG C of condenser pipes
Condensation, obtains the grease being set on condenser pipe, obtains wheat bran extract；
The Fructus Schisandrae Chinensis extractive solution is made by following making step and obtained：The fruit of Chinese magnoliavine and water are pressed 1:8-10 volume ratio mixing,
Extracted 45-50 minutes at 90-95 DEG C, filtration obtains leaching liquor, be concentrated into solid content for 30-32%, be inoculated with aspergillus oryzae
Ferment, fermentation condition is：35 DEG C of temperature, filtrated air flow 0.2-0.25m3 / min, fermentation time 6-8 hours, high temperature goes out
After mould, centrifugal treating 3-5 minutes under 8000-10000r/min centrifugation rate, supernatant is separated, fruit of Chinese magnoliavine extraction is obtained
Liquid.
2. the milk that a kind of suitable the elderly according to claim 1 drinks, it is characterised in that by the component of following weight
Composition：80 parts of skim milk；
Many 2 parts of treasured fish-skin hydrolysates；
2 parts of Maple Syrup enzymolysis liquid；
1 part of wheat bran extract；
0.01 part of histidine；
1 part of fruit of Chinese magnoliavine leaching liquor.
3. the milk that a kind of suitable the elderly according to claim 1 drinks, it is characterised in that by the component of following weight
Composition：90 parts of skim milk；
Many 3 parts of treasured fish-skin hydrolysates；
3 parts of Maple Syrup enzymolysis liquid；
1.5 parts of wheat bran extract；
0.02 part of histidine；
3 parts of fruit of Chinese magnoliavine leaching liquor.
4. the milk that a kind of suitable the elderly according to claim 1 drinks, it is characterised in that by the component of following weight
Composition：85 parts of skim milk；
Many 2.6 parts of treasured fish-skin hydrolysates；
2.6 parts of Maple Syrup enzymolysis liquid；
1.3 parts of wheat bran extract；
0.014 part of histidine；
2 parts of fruit of Chinese magnoliavine leaching liquor.
5. the milk that a kind of suitable the elderly according to claim 1-4 any one drinks, it is characterised in that
Many precious fish-skin hydrolysates, Maple Syrup enzymolysis liquid, wheat bran extract are added into skim milk successively；Finally, while plus
Enter histidine, fruit of Chinese magnoliavine leaching liquor；
Specifically,
Skim milk adds many precious fish-skin hydrolysates, stir process 30-35 minutes under 60-70MPa boiling point；
Skim milk adds Maple Syrup enzymolysis liquid, stir process 2-4 minutes under 18-20MPa boiling point；
Skim milk adds wheat bran extract, stir process 40-45 minutes under 50-52MPa boiling point；
Skim milk adds histidine, fruit of Chinese magnoliavine leaching liquor, stir process 5-7 minutes under 30-38MPa boiling point；
Finally, by skim milk under 3-5pa vacuum stewing process 60-70 minutes, tinning.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710267634.7A CN107125319A (en) | 2017-04-21 | 2017-04-21 | The milk that a kind of suitable the elderly drinks |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710267634.7A CN107125319A (en) | 2017-04-21 | 2017-04-21 | The milk that a kind of suitable the elderly drinks |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102438639A (en) * | 2009-03-06 | 2012-05-02 | 魁北克枫业制造商公会 | Symbiotic maple product compositions and methods |
| CN104186669A (en) * | 2014-08-21 | 2014-12-10 | 孙立民 | Yak milk powder for middle aged and elderly people |
| CN105519745A (en) * | 2015-12-17 | 2016-04-27 | 湖北省农业科学院农产品加工与核农技术研究所 | Chocolate liquor or product containing ergosterol extract and preparation method thereof |
-
2017
- 2017-04-21 CN CN201710267634.7A patent/CN107125319A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102438639A (en) * | 2009-03-06 | 2012-05-02 | 魁北克枫业制造商公会 | Symbiotic maple product compositions and methods |
| CN104186669A (en) * | 2014-08-21 | 2014-12-10 | 孙立民 | Yak milk powder for middle aged and elderly people |
| CN105519745A (en) * | 2015-12-17 | 2016-04-27 | 湖北省农业科学院农产品加工与核农技术研究所 | Chocolate liquor or product containing ergosterol extract and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 高松: "《辽宁中药志 动物、矿物、海洋类》", 31 July 2015, 辽宁科学技术出版社 * |
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