CN108771084A - A kind of lactalbumin zinc solid beverage and preparation method thereof - Google Patents
A kind of lactalbumin zinc solid beverage and preparation method thereof Download PDFInfo
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- CN108771084A CN108771084A CN201810519591.1A CN201810519591A CN108771084A CN 108771084 A CN108771084 A CN 108771084A CN 201810519591 A CN201810519591 A CN 201810519591A CN 108771084 A CN108771084 A CN 108771084A
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- lactalbumin
- zinc
- solid beverage
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- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 title claims abstract description 58
- 239000011701 zinc Substances 0.000 title claims abstract description 58
- 229910052725 zinc Inorganic materials 0.000 title claims abstract description 58
- 102000004407 Lactalbumin Human genes 0.000 title claims abstract description 39
- 108090000942 Lactalbumin Proteins 0.000 title claims abstract description 39
- 235000013361 beverage Nutrition 0.000 title claims abstract description 35
- 239000007787 solid Substances 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 34
- 244000194101 Ginkgo biloba Species 0.000 claims abstract description 27
- 238000001035 drying Methods 0.000 claims abstract description 25
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims abstract description 21
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims abstract description 20
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims abstract description 19
- 235000019155 vitamin A Nutrition 0.000 claims abstract description 19
- 239000011719 vitamin A Substances 0.000 claims abstract description 19
- 229940045997 vitamin a Drugs 0.000 claims abstract description 19
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 12
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 12
- 239000005862 Whey Substances 0.000 claims abstract description 10
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims abstract description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 9
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 9
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 9
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims abstract description 9
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims abstract description 9
- 150000003271 galactooligosaccharides Chemical class 0.000 claims abstract description 9
- 239000008103 glucose Substances 0.000 claims abstract description 9
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 9
- 238000012856 packing Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 229960000306 zinc gluconate Drugs 0.000 claims abstract description 9
- 235000011478 zinc gluconate Nutrition 0.000 claims abstract description 9
- 239000011670 zinc gluconate Substances 0.000 claims abstract description 9
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 8
- 239000002245 particle Substances 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 239000011122 softwood Substances 0.000 claims description 8
- 235000020985 whole grains Nutrition 0.000 claims description 8
- 235000011201 Ginkgo Nutrition 0.000 claims description 7
- 241000218628 Ginkgo Species 0.000 claims description 7
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 4
- 239000011449 brick Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 229930003935 flavonoid Natural products 0.000 claims description 4
- 150000002215 flavonoids Chemical class 0.000 claims description 4
- 235000017173 flavonoids Nutrition 0.000 claims description 4
- 238000007731 hot pressing Methods 0.000 claims description 4
- 239000008213 purified water Substances 0.000 claims description 4
- 239000011265 semifinished product Substances 0.000 claims description 4
- 230000007306 turnover Effects 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 2
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 claims 2
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 claims 1
- 229940043353 maltol Drugs 0.000 claims 1
- 238000010521 absorption reaction Methods 0.000 abstract description 13
- 208000019695 Migraine disease Diseases 0.000 abstract description 11
- 206010027599 migraine Diseases 0.000 abstract description 11
- 230000002265 prevention Effects 0.000 abstract description 6
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 239000013589 supplement Substances 0.000 abstract description 2
- 238000005469 granulation Methods 0.000 abstract 1
- 230000003179 granulation Effects 0.000 abstract 1
- 238000011031 large-scale manufacturing process Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 17
- 235000018102 proteins Nutrition 0.000 description 12
- 102000004169 proteins and genes Human genes 0.000 description 12
- 108090000623 proteins and genes Proteins 0.000 description 12
- 206010019233 Headaches Diseases 0.000 description 7
- 239000003651 drinking water Substances 0.000 description 7
- 235000020188 drinking water Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 231100000869 headache Toxicity 0.000 description 7
- 239000009429 Ginkgo biloba extract Substances 0.000 description 6
- 239000005018 casein Substances 0.000 description 6
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 6
- 235000021240 caseins Nutrition 0.000 description 6
- 230000012010 growth Effects 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 6
- 210000004556 brain Anatomy 0.000 description 5
- 229940068052 ginkgo biloba extract Drugs 0.000 description 5
- 235000020686 ginkgo biloba extract Nutrition 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000006399 behavior Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 230000009469 supplementation Effects 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 206010041349 Somnolence Diseases 0.000 description 2
- XWCYDHJOKKGVHC-UHFFFAOYSA-N Vitamin A2 Chemical compound OCC=C(C)C=CC=C(C)C=CC1=C(C)C=CCC1(C)C XWCYDHJOKKGVHC-UHFFFAOYSA-N 0.000 description 2
- 206010052428 Wound Diseases 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 206010048259 Zinc deficiency Diseases 0.000 description 2
- WNQQFQRHFNVNSP-UHFFFAOYSA-N [Ca].[Fe] Chemical compound [Ca].[Fe] WNQQFQRHFNVNSP-UHFFFAOYSA-N 0.000 description 2
- 125000003275 alpha amino acid group Chemical group 0.000 description 2
- 230000008485 antagonism Effects 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000000702 anti-platelet effect Effects 0.000 description 2
- 239000003146 anticoagulant agent Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 210000003169 central nervous system Anatomy 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 235000019786 weight gain Nutrition 0.000 description 2
- 230000004584 weight gain Effects 0.000 description 2
- 235000021119 whey protein Nutrition 0.000 description 2
- NCYCYZXNIZJOKI-IOUUIBBYSA-N 11-cis-retinal Chemical compound O=C/C=C(\C)/C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-IOUUIBBYSA-N 0.000 description 1
- 206010067484 Adverse reaction Diseases 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 208000001034 Frostbite Diseases 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102100040756 Rhodopsin Human genes 0.000 description 1
- 108090000820 Rhodopsin Proteins 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 206010047571 Visual impairment Diseases 0.000 description 1
- 230000006838 adverse reaction Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 230000004596 appetite loss Effects 0.000 description 1
- 208000003464 asthenopia Diseases 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000013522 chelant Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 150000001875 compounds Chemical group 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000037336 dry skin Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 210000001508 eye Anatomy 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 201000000909 keratomalacia Diseases 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000021266 loss of appetite Nutrition 0.000 description 1
- 208000019017 loss of appetite Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 229960003471 retinol Drugs 0.000 description 1
- 235000020944 retinol Nutrition 0.000 description 1
- 239000011607 retinol Substances 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 210000002027 skeletal muscle Anatomy 0.000 description 1
- 208000017520 skin disease Diseases 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 208000029257 vision disease Diseases 0.000 description 1
- 230000004393 visual impairment Effects 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
- 108010088577 zinc-binding protein Proteins 0.000 description 1
Classifications
-
- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
- A23L2/395—Dry compositions in a particular shape or form
-
- 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
-
- 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
- A23L2/66—Proteins
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
- A23L33/155—Vitamins A or D
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- 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 lactalbumin zinc solid beverages and preparation method thereof, are related to solid beverage field, count in parts by weight, and the lactalbumin zinc solid beverage includes following components：60-80 parts of edible glucose, 15-20 parts of soyabean protein powder, 10-20 parts of PURE WHEY, 0.2-1.5 parts of zinc gluconate, 0.06-0.1 parts of vitamin A, 0.003-0.005 parts of ethylmaltol, 5-10 parts of galactooligosaccharide, 10-15 parts of maltodextrin, 0.5-2.5 parts of ginkgo biloba p.e.Preparation method, its step are as follows：S1 crushes, is sieved, S2 weighings, dispensing, S3 stirrings, S4 granulations, S5 drying, and S6 is always mixed, and S7 is dispensed, S8 outer packings.The present invention supplements the zinc that needed by human body is wanted by adding ginkgo biloba p.e, migraine caused by prevention lactalbumin is possible, while promoting the absorption to vitamin A.Simple production process is prepared, large-scale production, high financial profit are convenient for.
Description
Technical field
The present invention relates to solid beverage fields, and in particular to a kind of lactalbumin zinc solid beverage and preparation method thereof.
Background technology
Today's society, as competitive pressure is excessive, sub-health population is more and more, especially brain worker, main table
Fatigue now, loss of appetite, visual impairment etc. bring prodigious interference to daily life and work.And from current
From the point of view of market conditions, solid beverage is in the thought for following natural, nutrition, back to nature, towards component nutrient laden, numerous in variety
Change, ingredient greenization, the graceful direction of packaging are developed.To adapt to needs of the consumer to the more tastes of beverage, protein solid beverage is made
For a kind of quick and easy fixation beverage, suitable various people take, can play and regain one's strength of body, alleviate the effects that visual fatigue,
With prodigious market prospects.
Zinc can promote growth in humans to develop, and dysregulated appetite, strengthen immunity is maintained to influence absorption and the human body of vitamin A
Normal vision function, is the indispensable trace element of human body, nearly all without zinc in water, staple food group food and eggs, is contained
Have zinc vegetables and fruit nor very much.Lactalbumin is the precious egg come out from milk separation and Extraction using advanced technologies
White matter, purity is high, absorptivity is high, amino acid composition is most reasonable, can promote the absorption of zinc, zinc supplementation effect is more fully.But breast
Albumin matter includes casein, this is the main evocator of a kind of migraine and the headache of other types.Existing albumen powder can not
The migraine problem that lactalbumin may be brought is taken in prevention.
Invention content
The purpose of the present invention is to provide a kind of lactalbumin zinc solid beverages and preparation method thereof, to solve above-mentioned whey
The casein for including in protein induces the problem of migraine and other types headache, and the present invention, which passes through, adds ginkgo leaf extraction
Object, migraine caused by prevention lactalbumin is possible, and the zinc that needed by human body is wanted is supplemented, while promoting the suction to vitamin A
It receives.
To solve the above problems, the technical solution adopted by the present invention is as follows：
A kind of lactalbumin zinc solid beverage, is counted in parts by weight, and the lactalbumin zinc solid beverage includes with the following group
Point：
60-80 parts of edible glucose, 15-20 parts of soyabean protein powder, 10-20 parts of PURE WHEY, zinc gluconate 0.2-
1.5 parts, 0.06-0.1 parts of vitamin A, 0.003-0.005 parts of ethylmaltol, 5-10 parts of galactooligosaccharide, maltodextrin
10-15 parts, 0.5-2.5 parts of ginkgo biloba p.e.
In the technical solution of the application, abundant GINKGO BILOBA EXTRACT is contained in ginkgo biloba p.e, the effect of GINKGO BILOBA EXTRACT is
It is various, free radical can be removed, antioxidant and anti-aging improves blood circulation, adjusts central nervous system, reduces in brain
The level of anti-platelet activity substance has good result using ginkgo biloba extract to prevention of migraine.
Whey protein powder is the precious protein come out from milk separation and Extraction using advanced technologies, high with its purity,
Absorptivity is high, amino acid forms most reasonable etc. many advantages and pushed away as " king of albumen ".Lactalbumin is not only easy digestion, and
And also have effects that high biological value, efficient rate, high protein ratio and high usage, it is the fine work in protein.Contain human body
Required all essential amino acids, amino acid compositional model and the amino acid compositional model in skeletal muscle are almost consistent,
It is extremely easy to be absorbed by human body.
It is the key that brain cell growth that zinc, which can promote the growth and development of human body, zinc, and zinc-deficiency can influence the function of brain, keep brain thin
Born of the same parents are reduced.It maintains human normal appetite, zinc-deficiency the sense of taste can be caused to decline, apocleisis, partial eclipse even different food occurs.Enhancing human body is exempted from
Epidemic disease power promotes cellular immune function.The healing of wound and wound, zinc supplementation agent is promoted to be applied to clinical be exactly to be used for controlling earliest
Treat skin disease.Zinc can influence metabolism and the normal vision of vitamin A.
Vitamin A is fat-soluble alcohols material, and there are many molecular forms.Wherein retinol1 is primarily present in Animal Liver
In the retina of dirty, blood and eyeball, it is called retinol vitamin A2 and mainly exists in fresh-water fishes.Vitamin A is to constitute to regard
Feel the constituent for the rhodopsin that dim light is experienced in cell.Vitamin A can treat scheroma, keratomalacia, dry skin
And yctalopia etc..In addition, also effective in cure to boiling hot, frostbite and ulcer.
The compatibility principle of above-mentioned technical proposal is：Lactalbumin purity is high, absorptivity is high, amino acid forms most reasonable, energy
Enough promote the absorption of zinc, zinc supplementation effect is more fully.But whey protein includes casein, this is a kind of migraine and other
The main evocator of type headache, abundant GINKGO BILOBA EXTRACT is contained in ginkgo biloba p.e, can remove free radical, anti-oxidant
Anti-aging improves blood circulation, adjusts central nervous system, the level of anti-platelet activity substance in brain is reduced, using ginkgo
Extract has good result to prevention of migraine, therefore can prevent casein in lactalbumin well using ginkgo biloba extract
The shortcomings that caused migraine risk, elimination lactalbumin.The conjugate zinc albuminate of protein and zinc, is called zinc albumen, zinc
Binding protein, the connection between them can also be based on coordinate bond either with the compound form of Covalent bonding together
Chelate.Zinc albuminate activity is high, can effectively facilitate absorption and utilization of the human body to various nutrients, and will not antagonism
The absorption of the nutrients such as calcium iron makes human body from diet and supplements the effect of various nutrients to be finally reached.Zinc is clinically
Show as it is beneficial to eyes, exactly because zinc play the role of promote vitamin A absorption.The absorption of vitamin A be unable to do without zinc.Dimension
Life element A is stored in when flat in liver, when human body needs, vitamin A is transported in blood, this process is complete by zinc
At.
Therefore the technical program proportioning is reasonable, by adding ginkgo biloba p.e, realizes and prevents to contain in lactalbumin
Casein induce migraine and other types have a headache the problem of, lactalbumin digest and absorb rate height, enhancing human body exempt from
Epidemic disease power, lactalbumin coordinate zinc to use, enhance the assimilation effect of zinc, while zinc also promotes absorption of the human body to vitamin A,
Formula components, which cooperate, to be promoted to absorb, and obtains good effect.
Preferably, the ginkgo biloba p.e then heats extracting solution by being decocted twice to ginkgo leaf raw material
Concentration obtains the ginkgo biloba p.e that flavonoid of ginkgo biloba is 30%.
Preferably, the preparation method of a kind of lactalbumin zinc solid beverage, its step are as follows：
S1. it crushes, be sieved：Edible glucose, soyabean protein powder, PURE WHEY, zinc gluconate, vitamin are taken respectively
A, ethylmaltol, galactooligosaccharide, maltodextrin crush, and cross 80 mesh sieve, for use；
S2. it weighs, dispensing：The raw material and ginkgo biloba p.e obtained by S1 steps is weighed according to formula rate；
S3. it stirs：The raw material that S2 steps weigh up is put into blender, appropriate purified water is added, stir into hold it is agglomerating,
The i.e. scattered softwood touched；
S4. it pelletizes：The softwood that S4 steps make is transferred in oscillating granulator, uniform particle is made, so
Afterwards whole grain is carried out with sieve；
S5. it dries：The wet granular that S4 steps make uniformly is placed in the drying tray for drying vehicle and is dried, particle is dried to aqueous
Amount 5% is hereinafter, cooling for use；
S6. total mixed：The semi-finished product that S5 steps have cooled down are collected in mixing machine, it is for use after being thoroughly mixed；
S7. it dispenses：Sealing temperature is set, to positive cursor, adjusts former position, manufactured bag edge is made to be aligned, is smooth,
Hot pressing trace is uniform, air tight, charging packing；
S8. outer packing：The pouch for installing particle by specified quantity mounted box, seals, seal carton.
Preferably, the whipping process described in step S3, mixing time are 30 minutes.
Preferably, process is arranged described in step S4, with 14 mesh screens when wet granular processed, when dry particl is carried out with 12 mesh screens
Whole grain.
Preferably, drying course described in step S5, drying temperature are 50~60 DEG C.
Preferably, drying course described in step S5, booth disc thickness will unanimously observe particle situation, prevent at any time when drying
Be saccharified phenomenon；Period will turn over a heatable brick bed 1~2 time.
Preferably, journey is always sneaked out described in step S6, always does time and is set as 15 minutes.
Preferably, sealing temperature described in step S7 is set as 145~146 DEG C.
In conclusion by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
1, by adding ginkgo biloba p.e, prevent migraine and other classes that the casein contained in lactalbumin induces
The problem of type is had a headache；2, the conjugate zinc albuminate of protein and zinc, activity is high, can effectively facilitate human body to various nutrients
Absorb and utilize, and will not the nutrients such as antagonism calcium iron absorption；3, lactalbumin cooperation zinc uses, and enhances the absorption effect of zinc
Fruit；4, zinc plays the role of promoting vitamin A absorption.The absorption of vitamin A be unable to do without zinc.Formula components, which cooperate, to promote to inhale
It receives, complements each other, obtain good effect.
Specific implementation mode
All features disclosed in this specification can be with any other than mutually exclusive feature and/or step
Mode combines.
Embodiment 1
A kind of lactalbumin zinc solid beverage, is counted in parts by weight, and the lactalbumin zinc solid beverage includes with the following group
Point：
60 parts of edible glucose, 15 parts of soyabean protein powder, 20 parts of PURE WHEY, 1 part of zinc gluconate, vitamin A
0.08 part, 0.003 part of ethylmaltol, 5 parts of galactooligosaccharide, 10 parts of maltodextrin, 1 part of ginkgo biloba p.e.
The ginkgo biloba p.e then heats extracting solution and concentrates, obtain by being decocted twice to ginkgo leaf raw material
Obtain the ginkgo biloba p.e that flavonoid of ginkgo biloba is 30%.
A kind of preparation method of lactalbumin zinc solid beverage, its step are as follows：
S1. it crushes, be sieved：Edible glucose, soyabean protein powder, PURE WHEY, zinc gluconate, vitamin are taken respectively
A, ethylmaltol, galactooligosaccharide, maltodextrin crush, and cross 80 mesh sieve, for use；
S2. it weighs, dispensing：The raw material and ginkgo biloba p.e obtained by S1 steps is weighed according to formula rate；
S3. it stirs：The raw material that S2 steps weigh up is put into blender, appropriate purified water is added, stir into hold it is agglomerating,
The i.e. scattered softwood touched；
S4. it pelletizes：The softwood that S4 steps make is transferred in oscillating granulator, uniform particle is made, so
Afterwards whole grain is carried out with sieve；
S5. it dries：The wet granular that S4 steps make uniformly is placed in the drying tray for drying vehicle and is dried, particle is dried to aqueous
Amount 5% is hereinafter, cooling for use；
S6. total mixed：The semi-finished product that S5 steps have cooled down are collected in mixing machine, it is for use after being thoroughly mixed；
S7. it dispenses：Sealing temperature is set, to positive cursor, adjusts former position, manufactured bag edge is made to be aligned, is smooth,
Hot pressing trace is uniform, air tight, charging packing；
S8. outer packing：The pouch for installing particle by specified quantity mounted box, seals, seal carton.
Whipping process described in step S3, mixing time are 30 minutes.
It arranges process described in step S4, with 14 mesh screens when wet granular processed, carries out whole grain with 12 mesh screens when dry particl.
Drying course described in step S5, drying temperature are 50~60 DEG C.
Drying course described in step S5, booth disc thickness unanimously will observe particle situation at any time when drying, prevent saccharification existing
As；Period will turn over a heatable brick bed 1~2 time.
Journey is always sneaked out described in step S6, is always done time and is set as 15 minutes.
Sealing temperature described in step S7 is set as 145~146 DEG C.
Embodiment 2
A kind of lactalbumin zinc solid beverage, is counted in parts by weight, and the lactalbumin zinc solid beverage includes with the following group
Point：
70 parts of edible glucose, 20 parts of soyabean protein powder, 15 parts of PURE WHEY, 1.5 parts of zinc gluconate, vitamin A
0.1 part, 0.004 part of ethylmaltol, 8 parts of galactooligosaccharide, 12 parts of maltodextrin, 2 parts of ginkgo biloba p.e.
The ginkgo biloba p.e then heats extracting solution and concentrates, obtain by being decocted twice to ginkgo leaf raw material
Obtain the ginkgo biloba p.e that flavonoid of ginkgo biloba is 30%.
A kind of preparation method of lactalbumin zinc solid beverage, its step are as follows：
S1. it crushes, be sieved：Edible glucose, soyabean protein powder, PURE WHEY, zinc gluconate, vitamin are taken respectively
A, ethylmaltol, galactooligosaccharide, maltodextrin crush, and cross 80 mesh sieve, for use；
S2. it weighs, dispensing：The raw material and ginkgo biloba p.e obtained by S1 steps is weighed according to formula rate；
S3. it stirs：The raw material that S2 steps weigh up is put into blender, appropriate purified water is added, stir into hold it is agglomerating,
The i.e. scattered softwood touched；
S4. it pelletizes：The softwood that S4 steps make is transferred in oscillating granulator, uniform particle is made, so
Afterwards whole grain is carried out with sieve；
S5. it dries：The wet granular that S4 steps make uniformly is placed in the drying tray for drying vehicle and is dried, particle is dried to aqueous
Amount 5% is hereinafter, cooling for use；
S6. total mixed：The semi-finished product that S5 steps have cooled down are collected in mixing machine, it is for use after being thoroughly mixed；
S7. it dispenses：Sealing temperature is set, to positive cursor, adjusts former position, manufactured bag edge is made to be aligned, is smooth,
Hot pressing trace is uniform, air tight, charging packing；
S8. outer packing：The pouch for installing particle by specified quantity mounted box, seals, seal carton.
Whipping process described in step S3, mixing time are 30 minutes.
It arranges process described in step S4, with 14 mesh screens when wet granular processed, carries out whole grain with 12 mesh screens when dry particl.
Drying course described in step S5, drying temperature are 50~60 DEG C.
Drying course described in step S5, booth disc thickness unanimously will observe particle situation at any time when drying, prevent saccharification existing
As；Period will turn over a heatable brick bed 1~2 time.
Journey is always sneaked out described in step S6, is always done time and is set as 15 minutes.
Sealing temperature described in step S7 is set as 145~146 DEG C.
Test example 1
Contrast test
Contrast groups are arranged：
The small white mouse 15 that growth and development state is approximately born one month is chosen, A, B, C group are equally divided into；
Group A：Daily drinking water is that the solid beverage in embodiment 1 presses water：The mass ratio of solid beverage is 20:1 is made molten
Liquid；
Group B:Daily drinking water is that the solid beverage without ginkgo biloba p.e presses water：The mass ratio of solid beverage is 20:1
Made solution；
Blank group C：Daily drinking water is clear water.
Group A, B, C conventional food is few sugared, few fat, few protein, the high food of few zinc content, and living environment is strictly controlled
It makes identical.
As a result it observes and records：
It is raised 1 month by above-mentioned setting, records the flat of the every group of mouse of the when of starting, the 10th day, the 20th day, the 30th day respectively
Equal weight, and record the activity condition of every group of mouse.
It is as shown in Table 1 and Table 2 to record result.
1 mouse weight record sheet (unit of table：g)
| When beginning | 10 days | 20 days | 30 days | |
| A | 12.8 | 14.2 | 18.8 | 22.7 |
| B | 13.1 | 14.5 | 18.5 | 22.4 |
| C | 13.2 | 14.3 | 15.6 | 17.3 |
2 mouse behavior record of table
Interpretation of result：
It can be seen from the results above that since mouse conventional food is few protein, the high food of few zinc content, body
Increase again and belongs to sugar and protein that drinking-water is taken in the process.Blank group C is due to that can not take in enough sugars in drinking-water
And protein, weight gain is slow, from mouse behavior it is apathetic drowsiness in addition it is last there is death from the point of view of, it is also seen that
Its Energy intaking has not enough seriously affected its growth and development.The group A of full formula ingredient drinking-water and matching without ginkgo biloba p.e
The group B of Fang Chengfen drinking-water is compared, although weight gain amplitude is roughly the same, from the point of view of mouse behavior, B is after 15 days for group
It gradually appears apathetic, drowsiness, and organizes that A growth and development is good, and body weight increase is normal, activity is normal, it may be that group B intakes
Lactalbumin and induce the similar symptom of headache, generate adverse reaction so as to cause mouse.It can be seen that addition ginkgo leaf
Extract can play similar symptom of having a headache good prevention effect, while needed for the formulation ratio of the present invention can provide
Protein and the nutrition such as zinc, contribute to growth and development.
The above, only presently preferred embodiments of the present invention, are not intended to limit the invention, patent protection model of the invention
It encloses and is subject to claims, equivalent structure variation made by every description with the present invention should all include similarly
Within the scope of the present invention.
Claims (9)
1. a kind of lactalbumin zinc solid beverage, which is characterized in that count in parts by weight, the lactalbumin zinc solid beverage packet
Include following components：
60-80 parts of edible glucose, 15-20 parts of soyabean protein powder, 10-20 parts of PURE WHEY, zinc gluconate 0.2-1.5
Part, 0.06-0.1 parts of vitamin A, 0.003-0.005 parts of ethylmaltol, 5-10 parts of galactooligosaccharide, maltodextrin 10-15
Part, 0.5-2.5 parts of ginkgo biloba p.e.
2. a kind of lactalbumin zinc solid beverage according to claim 1, it is characterised in that：The ginkgo biloba p.e is logical
It crosses and ginkgo leaf raw material is decocted twice, then extracting solution is heated and is concentrated, obtain the ginkgo that flavonoid of ginkgo biloba is 30%
Leaf extract.
3. a kind of preparation method of lactalbumin zinc solid beverage according to claim 1 or 2, which is characterized in that including
Following steps：
S1. it crushes, be sieved：Edible glucose, soyabean protein powder, PURE WHEY, zinc gluconate, vitamin A, second are taken respectively
Base maltol, galactooligosaccharide, maltodextrin crush, and cross 80 mesh sieve, for use；
S2. it weighs, dispensing：The raw material and ginkgo biloba p.e obtained by S1 steps is weighed according to formula rate；
S3. it stirs：The raw material that S2 steps weigh up is put into blender, appropriate purified water is added, stir into hold it is agglomerating, touch it
That is scattered softwood；
S4. it pelletizes：The softwood that S3 steps make is transferred in oscillating granulator, uniform particle is made, then uses
Sieve carries out whole grain；
S5. it dries：The wet granular that S4 steps make uniformly is placed in the drying tray for drying vehicle and is dried, particle is dried to water content
5% hereinafter, cooling for use；
S6. total mixed：The semi-finished product that S5 steps have cooled down are collected in mixing machine, it is for use after being thoroughly mixed；
S7. it dispenses：Sealing temperature is set, to positive cursor, adjustment former position makes manufactured bag edge alignment, smooth, hot pressing
Trace is uniform, air tight, charging packing；
S8. outer packing：The pouch for installing particle by specified quantity mounted box, seals, seal carton.
4. a kind of preparation method of lactalbumin zinc solid beverage according to claim 3, it is characterised in that：Step S3 institutes
The whipping process stated, mixing time are 30 minutes.
5. a kind of preparation method of lactalbumin zinc solid beverage according to claim 3, it is characterised in that：Step S4 institutes
It states arrangement process, with 14 mesh screens when wet granular processed, carries out whole grain with 12 mesh screens when dry particl.
6. a kind of preparation method of lactalbumin zinc solid beverage according to claim 3, it is characterised in that：Step S5 institutes
Drying course is stated, drying temperature is 50~60 DEG C.
7. a kind of preparation method of lactalbumin zinc solid beverage according to claim 3, it is characterised in that：Step S5 institutes
State drying course, booth disc thickness unanimously will observe particle situation at any time when drying, prevent saccharification phenomenon；Period will turn over a heatable brick bed 1~2
It is secondary.
8. a kind of preparation method of lactalbumin zinc solid beverage according to claim 3, it is characterised in that：Step S6 institutes
It states and always sneaks out journey, always do time and be set as 15 minutes.
9. a kind of preparation method of lactalbumin zinc solid beverage according to claim 3, it is characterised in that：Step S7 institutes
It states sealing temperature and is set as 145~146 DEG C.
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| CN114568705A (en) * | 2022-03-22 | 2022-06-03 | 中国农业大学 | Protein oral liquid beneficial to zinc absorption and preparation method thereof |
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