CN109769947A - A kind of improvement bone health functional composition and products thereof and application - Google Patents
A kind of improvement bone health functional composition and products thereof and application Download PDFInfo
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Abstract
The present invention provides a kind of improvement bone health functional compositions and products thereof and application.Wherein, the functional composition includes following parts by weight ingredient: 1 part of natto ingredient, hydrolysis yolk ingredients 1.0-2.0 and milk calcium ingredient 10.0-15.0.Functional composition provided by the invention can significantly improve bony articulation health, and be added in food, especially in dairy products, will not influence the taste and flavor of product, while also assure stability of the product within the shelf-life.
Description
Technical field
The present invention relates to field of food, in particular to a kind of improvement bone health functional composition and products thereof
And application.
Background technique
With the extension of human longevity, aging of population brings new problem to human health, and bone and joint diseases, which become, works as
One of preceding common disease seriously threatens the health of the middle-aged and the old.The discovery of statistics that WHO was done in 1998, the whole world is about
There are 3.5 hundred million people with various bone and joint diseases, Asia is then just to have 1 people in every 10 people；WHO is more estimated, complete by 2025
It will be more than 800,000,000 populations that ball, which suffers from arthritis population, and attack rate is only second to cardiovascular related diseases, the Bones and joints in bone and joint diseases
Inflammation is otherwise known as " not dead cancer ", becomes the third-largest killer for threatening human health.In order to cure the disease, patient is often spent largely
Medical expense, heavy financial burden is brought to family life；Side effects of pharmaceutical drugs also cause damage to patient body simultaneously
Evil.
In terms of improving bony articulation health function, 100334974 C of CN refers to one kind and replenishes the calcium and joint care food,
The food is made of aminoglucose hydrochloride, calcium agent and vitamin D；1296094 C of CN refers to a kind of joint nutrient piece
Agent, the tablet are made of D- Glucosamine, compound ossein, vitamin C, xylitol, maltodextrin and magnesium stearate；CN
101156630 B refer to a kind of bone arthrosis ruggedization milk, and aminoglucose sulfate, soybean are contained mainly in skim milk
Five kinds of isoflavones, creatine, chondroitin sulfate and lactoferrin trophic factors；102178934 B of CN refers to a kind of for increasing
The health food of bone density, prevention and treatment osteoarthropathy and strengthen immunity, the food is by the oligomeric Gly-His-Lys of Marine fishbone collagen, fish-bone
Powder, eucommia ulmoides extracts, vitamin D composition；102423487 B of CN refers to a kind of Bones and joints health composition, the composition packet
The collagen type of II containing prototype and gucosamine；103238841 B of CN refers to a kind of food containing maca, Saussurea involucrata culture
Composition and application.The composition is made of maca, Saussurea involucrata culture and farnoquinone；104256589 B of CN refers to one kind
Joint health care product, the product is by milk, kelp, fructus amomi, cloves, collagen protein powder, zinc gluconate, dried small shrimp, cardamom and radix aucklandiae
Composition.But belonging in view of aminoglucose hydrochloride, chondroitin sulfate, eucommia ulmoides extracts, farnoquinone, radix aucklandiae can be used for health care
The article list of product, cannot be added in ordinary food.
102755320 A of CN refers to the pharmaceutical composition and health food of a kind for the treatment of of arthritis, and the composition is to pacify
Support is fragrant or Cynanchum plant extract is active constituent.But antofine belongs to drug, cannot be added in ordinary food.
Sclerotin is bone member albumen to be initially formed by farnoquinone and good protein, then generate sclerotin with calcium, is accumulated in bone.Dimension
Raw element K2 can activate bone calcium by calcipexy in bone, safeguard articulation health.Natto powder is as a kind of raw-food material, containing rich
Rich farnoquinone contains 0.87mg farnoquinone in every 100g natto powder.But natto powder has due to production technology
Undesirable ammonia odor taste, this is also to limit the main reason for it is applied in many food.Present inventors discovered unexpectedly that
Hydrolysis yolk powder and natto powder are used in compounding, and the bad of natto powder can be also effectively covered while being effectively improved bony articulation health
Smell.
Milk calcium is the high lactoprotein calcium of pure natural active directly extracted from milk.The milk mineral being rich in milk calcium
Matter is extracted from milk, and the advantage of these ingredients not only provides the trophic component of balance, moreover it is possible to promote the absorption of calcium
It utilizes, such as phosphorus, magnesium, lactose and protein.Calcium-phosphorus ratio in milk calcium is 2:1, most useful for being absorbed and utilized for human body.Due to cow's milk
In lactose and albumen rich in, therefore its absorptivity is much higher than other common calcium, and milk calcium absorptivity is up to 62%~70%,
It is 2.5 times of calcium carbonate and calcium gluconate, is 1.75 times of calcium lactate, is 5.5 times of shellfish calcium.Milk calcium is relative to it simultaneously
His irritation of mineral element calcium is much smaller, substantially without repulsion and allergic phenomena.
Milk calcium as generally acknowledge it is all it is calcareous in " bioavailability " highest food-grade calcium complement agent, although to joint sheet
Body does not have direct effect, but remains to Saving cortilage as a whole.Joint both ends are connected to muscle and tendon, once these portions
The tissue of position is enough tough, and joint can preferably be protected, and bone is firm also closely bound up with muscular strength -- and bone density is high,
It can bear powerful muscle strength.Therefore strong bone can be maintained by absorbing sufficient calcium, and muscle is made to have the ability preferably to protect
Joint.100334974 C of CN refers to a kind of by replenishing the calcium of forming of aminoglucose hydrochloride, calcium agent and vitamin D and joint
Health food, but the calcium agent is one of calcium gluconate, calcium lactate, calcium phosphate or calcium carbonate, does not use milk calcium
The reason of be milk calcium additive amount it is larger and a large amount of milk calcium is added in product to bring undesirable mouthfeel to product.The present invention
Inventor it was unexpectedly observed that hydrolysis yolk powder can be effectively improved the bad mouthfeel of milk calcium bring, and improve the steady of product
It is qualitative.
Based on the above issues, it is necessary to functional raw material be conducted further research, develop that in good taste, stability is good
Facilitate improve bony articulation health function, and be suitable for dairy products functional composition.
Summary of the invention
It is an object of the present invention to provide a kind of improvement bone health functional compositions；The functional composition can be shown
Writing improves bony articulation health, and is added in food, especially in dairy products, will not influence the taste and flavor of product,
The stability of product is also assured simultaneously.
Another object of the present invention is to provide the dairy products containing the improvement bone health functional composition；
A further object of the present invention is to provide the preparation methods of the dairy products；
Another object of the present invention is to provide the functional composition in the food that preparation improves bone health
Using.
In order to achieve the above object, on the one hand, the present invention provides a kind of improvement bone health functional compositions, wherein described
Functional composition includes following parts by weight ingredient: 1 part of natto ingredient, hydrolysis yolk ingredients 1.0-2.0 and milk calcium ingredient
10.0-15.0。
Some specific embodiments according to the present invention, wherein the natto ingredient is natto powder, the hydrolysis yolk ingredients
To hydrolyze yolk powder.
Hydrolysis yolk ingredients of the present invention are ingredient known in the art, any commercially available hydrolysis yolk ingredients
(such as hydrolysis yolk powder) may be used to the present invention, and some specific embodiments according to the present invention, wherein the hydrolysis yolk
Powder needs to meet the Ministry of Public Health and announces corresponding quality requirement in No. 20 in 2008.
Other specific embodiments according to the present invention, wherein the hydrolysis yolk powder is specially Fu Erma company
BonepepTM.The hydrolysis yolk powder of other companies production, which such as meets the Ministry of Public Health, to be announced corresponding quality in No. 20 in 2008 and wants
Asking can also be used in embodiment.
On the other hand, contain the cream of the present invention for improving bone health functional composition the present invention also provides a kind of
Product, wherein weight percent content of the functional composition in the dairy products is 8.0-15.0% (with dairy products
Total weight is 100% meter).
Some specific embodiments according to the present invention, wherein by the dairy products total weight be 100 parts in terms of, it is described cream system
Product contain following parts by weight ingredient: 70.0-80.0 parts of milk, 0.05-0.20 parts of stabilizer and the functional composition
8.0-15.0 part.
Some specific embodiments according to the present invention, wherein the dairy products contain following parts by weight ingredient: milk
70.0-80.0 parts, 0.05-0.20 parts of stabilizer, described functional composition 8.0-15.0 parts and dairy products total weight is mended
To 100 parts of water.
Some specific embodiments according to the present invention, wherein the dairy products also contain selected from essence, sweet substance, battalion
Support one of element, fruits and vegetables ingredient or a variety of combinations.
Some specific embodiments according to the present invention, wherein when mentioned component is individually present, with the total of the dairy products
Weight is 100% meter, and the content of each ingredient respectively stands alone as 0.01-0.05% respectively.
Wherein it is understood that " mentioned component " and " each ingredient " described here refers to essence, sweet substance, nutrition
One of element, fruits and vegetables ingredient or a variety of combinations.
Use liquid diary product of the present invention as base-material, add essence, sweet substance, nutrient, in juice
It is one or more, prepare various types of modulation cream and milk beverage etc. and also belong to invention which is intended to be protected.
As needed, dairy products of the invention can also further add other compositions, for example cereal-granules, fruits and vegetables
Other particulate matters such as grain, jam.
The ingredients such as above-mentioned essence, sweet substance, nutrient, juice are to meet respective country, department or local food
The conventional commercial additive of safety standard.
Some specific embodiments according to the present invention, wherein the milk is selected from fresh milk or recombined milk.
Milk of the present invention refers to the raw milk for meeting food sanitation standard, including full-cream, degreasing or half degreasing, or by milk
Powder, condensed milk, lactalbumin or milk other compositions reduction made of go back original product.
Some specific embodiments according to the present invention, wherein the stabilizer be selected from carragheen, glycerin monostearate and
One of sucrose fatty ester or a variety of combinations.
Some specific embodiments according to the present invention, wherein the stabilizer is carragheen, glycerin monostearate and sugarcane
The mixing of sugar fatty acid ester.
Some specific embodiments according to the present invention, wherein by the dairy products total weight be 100 parts in terms of, carragheen, list
Tristerin and sucrose fatty ester three's dosage are respectively as follows: carragheen 0.01-0.05 parts by weight, glycerin monostearate
0.01-0.06 parts by weight and sucrose fatty ester 0.03-0.09 parts by weight.
The carragheen can be any carragheen of this field routine, and some specific embodiments according to the present invention,
Wherein, the carragheen is preferably K-type carragheen.
The sucrose fatty ester can be any sucrose fatty ester of this field routine, and some tools according to the present invention
Body embodiment, wherein the sucrose fatty ester is preferably sucrose-fatty ester content >=80%, and monoester content is 71 ±
4% sucrose fatty ester.
Some specific embodiments according to the present invention, wherein the sucrose fatty ester is the Sucrose Fatty Acid Ester of model S-1570
Fat acid esters.
In another aspect, the method includes at least the present invention also provides the preparation method of the dairy products: by milk
The step of purification, by purified milk pasteurize the step of, by the pasteurised milk and stabilizer that are obtained after pasteurize, described
The step of functional composition mixes and the step of by sterilizing after mixed material constant volume.
Some specific embodiments according to the present invention, wherein when the dairy products also contain selected from essence, sweet substance,
When one of nutrient, fruits and vegetables ingredient or a variety of combinations, the method also includes the step of mentioned component is added before constant volume
Suddenly.
As previously described, " mentioned component " described here refer to essence, sweet substance, nutrient, in fruits and vegetables ingredient
One or more combinations.
Some specific embodiments according to the present invention, wherein by the pasteurised milk and stabilizer that are obtained after pasteurize, function
Property composition mixing the step of include: that part pasteurised milk is taken to be heated to after 60-70 DEG C, stabilizer, functional composition are added
Enter, under agitation material, remaining pasteurised milk is added after 20-25min.
Some specific embodiments according to the present invention, wherein described to take part pasteurised milk to be heated to 60-70 DEG C be to take to account for
The pasteurised milk of pasteurised milk total amount 20%-30%.
Some specific embodiments according to the present invention, wherein the sterilising conditions to sterilize after the constant volume are included in 137-142
It sterilizes 4-15 seconds under the conditions of DEG C.
Another aspect, the present invention also provides the functional composition answering in the food that preparation improves bone health
With.
Some specific embodiments according to the present invention, wherein the bone health is bony articulation health.
In conclusion the present invention provides a kind of improvement bone health functional compositions and products thereof and application.The present invention
It has the advantages that
The functional composition provided by the invention for helping to improve bony articulation health can significantly improve bony articulation health, and
It is added in food, especially in dairy products, will not influence the taste and flavor of product, while also assuring that product is being protected
Stability in the matter phase.
Specific embodiment
Below by way of the beneficial effect of the specific embodiment implementation process that the present invention will be described in detail and generation, it is intended to which help is read
Reader more fully understands essence and feature of the invention, does not limit the scope of the present invention.
Embodiment 1
A kind of liquid diary product for helping to improve bony articulation health is prepared, with following composition:
70.0 parts of milk；Stabilizer (K-type carragheen: 0.01 part；Glycerin monostearate: 0.01 part；S-1570 Sucrose Fatty Acid Ester
0.04 part of fat acid esters) 0.06 part；Functional composition (natto powder: 0.5 part；BonepepTM hydrolysis yolk powder: 0.6 part；Milk calcium:
7.45 parts): 8.55 parts；Ingredient water: 21.39 parts.
Preparation method of the invention, its step are as follows:
(1) temperature is no more than to 8 DEG C of raw material milk, the mechanical admixture in raw material milk is removed by net newborn technique；
(2) by the raw material milk after net cream at 75 DEG C, pasteurize in 30 seconds is carried out, and by Pasteur obtained after pasteurize
Milk is cooled to 8 DEG C or less；
(3) ingredient；Part pasteurised milk is heated to 70 DEG C, stabilizer and functional composition is added later, in stirring bar
Material under part, material time 20min；
(4) remaining pasteurised milk is added, then with after water constant volume, sterilized at 137 DEG C/4 seconds, and be cooled to 25 DEG C with
Under；
(5) sterile filling.
Embodiment 2
75.0 parts of milk；Stabilizer (K-type carragheen: 0.03 part；Glycerin monostearate: 0.04 part；S-1570 Sucrose Fatty Acid Ester
0.07 part of fat acid esters) 0.14 part；Functional composition (natto powder: 0.8 part；BonepepTM hydrolysis yolk powder: 1.44 parts；Cream
Calcium: 10.24 parts): 12.48 parts；Ingredient water: 12.38 parts.
Preparation method of the invention, its step are as follows:
(1) temperature is no more than to 8 DEG C of raw material milk, the mechanical admixture in raw material milk is removed by net newborn technique；
(2) by the raw material milk after net cream at 85 DEG C, pasteurize in 15 seconds is carried out, and by Pasteur obtained after pasteurize
Milk is cooled to 8 DEG C or less；
(3) ingredient；Part pasteurised milk is heated to 65 DEG C, stabilizer and functional composition is added later, in stirring bar
Material under part, material time 25min；
(4) remaining pasteurised milk is added, then with after water constant volume, sterilized at 139 DEG C/4 seconds, and be cooled to 25 DEG C with
Under；
(5) sterile filling.
Embodiment 3
80.0 parts of milk；Stabilizer (K-type carragheen: 0.05 part；Glycerin monostearate: 0.06 part；S-1570 Sucrose Fatty Acid Ester
0.09 part of fat acid esters) 0.20 part；Functional composition (natto powder: 1.2 parts；BonepepTM hydrolysis yolk powder: 1.8 parts；Milk calcium:
12.24 parts): 15.24 parts；Ingredient water: 4.56 parts.
Preparation method of the invention, its step are as follows:
(1) temperature is no more than to 8 DEG C of raw material milk, the mechanical admixture in raw material milk is removed by net newborn technique；
(2) by the raw material milk after net cream at 90 DEG C, pasteurize in 10 seconds is carried out, and by Pasteur obtained after pasteurize
Milk is cooled to 8 DEG C or less；
(3) ingredient；Part pasteurised milk is heated to 60 DEG C, stabilizer and functional composition is added later, in stirring bar
Material under part, material time 25min；
(4) remaining pasteurised milk is added, then with after water constant volume, sterilized at 142 DEG C/4 seconds, and be cooled to 25 DEG C with
Under；
(5) sterile filling.
Comparative example 1
70.0 parts of milk；Stabilizer (K-type carragheen: 0.01 part；Glycerin monostearate: 0.01 part；S-1570 Sucrose Fatty Acid Ester
0.04 part of fat acid esters) 0.06 part；Functional composition (BonepepTM hydrolysis yolk powder: 1.1 parts；Milk calcium: 7.45 parts): 8.55
Part；Ingredient water: 21.39 parts.
Preparation method of the invention, its step are as follows:
(1) temperature is no more than to 8 DEG C of raw material milk, the mechanical admixture in raw material milk is removed by net newborn technique；
(2) by the raw material milk after net cream at 75 DEG C, pasteurize in 30 seconds is carried out, and by Pasteur obtained after pasteurize
Milk is cooled to 8 DEG C or less；
(3) ingredient；Part pasteurised milk is heated to 70 DEG C, stabilizer and functional composition is added later, in stirring bar
Material under part, material time 20min；
(4) remaining pasteurised milk is added, then with after water constant volume, sterilized at 137 DEG C/4 seconds, and be cooled to 25 DEG C with
Under；
(5) sterile filling.
Comparative example 2
75.0 parts of milk；Stabilizer (K-type carragheen: 0.03 part；Glycerin monostearate: 0.04 part；S-1570 Sucrose Fatty Acid Ester
0.07 part of fat acid esters) 0.14 part；Functional composition (natto powder: 0.8 part；Milk calcium: 11.68 parts): 12.48 parts；Ingredient water:
12.38 parts.
Preparation method of the invention, its step are as follows:
(1) temperature is no more than to 8 DEG C of raw material milk, the mechanical admixture in raw material milk is removed by net newborn technique；
(2) by the raw material milk after net cream at 85 DEG C, pasteurize in 15 seconds is carried out, and by Pasteur obtained after pasteurize
Milk is cooled to 8 DEG C or less；
(3) ingredient；Part pasteurised milk is heated to 75 DEG C, stabilizer and functional composition is added later, in stirring bar
Material under part, material time 20min；
(4) remaining pasteurised milk is added, then with after water constant volume, sterilized at 139 DEG C/4 seconds, and be cooled to 25 DEG C with
Under；
(5) sterile filling.
Comparative example 3
80.0 parts of milk；Stabilizer (K-type carragheen: 0.05 part；Glycerin monostearate: 0.06 part；S-1570 Sucrose Fatty Acid Ester
0.09 part of fat acid esters) 0.20 part；Functional composition (natto powder: 6.2 parts；BonepepTM hydrolysis yolk powder: 9.04 parts):
15.24 parts；Ingredient water: 4.56 parts.
Preparation method of the invention, its step are as follows:
(1) temperature is no more than to 8 DEG C of raw material milk, the mechanical admixture in raw material milk is removed by net newborn technique；
(2) by the raw material milk after net cream at 90 DEG C, pasteurize in 10 seconds is carried out, and by Pasteur obtained after pasteurize
Milk is cooled to 8 DEG C or less；
(3) ingredient；Part pasteurised milk is heated to 80 DEG C, stabilizer and functional composition is added later, in stirring bar
Material under part, material time 20min；
(4) remaining pasteurised milk is added, then with after water constant volume, sterilized at 142 DEG C/4 seconds, and be cooled to 25 DEG C with
Under；
(5) sterile filling.
Comparative example 4
80.0 parts of milk；Stabilizer (K-type carragheen: 0.05 part；Glycerin monostearate: 0.06 part；S-1570 Sucrose Fatty Acid Ester
0.09 part of fat acid esters) 0.20 part；Functional composition (natto powder: 1.2 parts；BonepepTM hydrolysis yolk powder: 5.2 parts；Milk calcium:
8.84 part): 15.24 parts；Ingredient water: 4.56 parts.
Preparation method of the invention, its step are as follows:
(1) temperature is no more than to 8 DEG C of raw material milk, the mechanical admixture in raw material milk is removed by net newborn technique；
(2) by the raw material milk after net cream at 90 DEG C, pasteurize in 10 seconds is carried out, and by Pasteur obtained after pasteurize
Milk is cooled to 8 DEG C or less；
(3) ingredient；Part pasteurised milk is heated to 80 DEG C, stabilizer and functional composition is added later, in stirring bar
Material under part, material time 20min；
(4) remaining pasteurised milk is added, then with after water constant volume, sterilized at 142 DEG C/4 seconds, and be cooled to 25 DEG C with
Under；
(5) sterile filling.
Comparative example 5
70.0 parts of milk；Stabilizer (K-type carragheen: 0.01 part；Glycerin monostearate: 0.01 part；S-1570 Sucrose Fatty Acid Ester
0.04 part of fat acid esters) 0.06 part；Functional composition (natto powder: 0.5 part；Glycerin monostearate: 0.3 part；S-1570 sucrose
0.3 part of aliphatic ester；Milk calcium: 7.45 parts): 8.55 parts；Ingredient water: 21.39 parts.
Preparation method of the invention, its step are as follows:
(1) temperature is no more than to 8 DEG C of raw material milk, the mechanical admixture in raw material milk is removed by net newborn technique；
(2) by the raw material milk after net cream at 90 DEG C, pasteurize in 10 seconds is carried out, and by Pasteur obtained after pasteurize
Milk is cooled to 8 DEG C or less；
(3) ingredient；Part pasteurised milk is heated to 60 DEG C, stabilizer and functional composition is added later, in stirring bar
Material under part, material time 25min；
(4) remaining pasteurised milk is added, then with after water constant volume, sterilized at 142 DEG C/4 seconds, and be cooled to 25 DEG C with
Under；
(5) sterile filling.
The study on the stability of eight kinds of embodiments:
Investigation experiment is carried out to the stability of the dairy products of Examples 1 to 3 and comparative example 1~5, by each embodiment
Product sample stores at a temperature of room temperature (25 DEG C or so), 45 DEG C, observes the structural state of sample in different Storage periods, and
(10mL sample, centrifuge speed rate of deposition measuring method: is added in the rate of deposition for measuring stored sample at room temperature in centrifuge tube
3000rpm/min, centrifugation time 10min, the weight (weight in wet base) that sediment is weighed after centrifugation account for the percentage of sample total weight
Number), to investigate the stability of each embodiment product.Experimental result is recorded in the following table 1.
Stability observing of the 1 embodiment product of table in shelf life
The sample that can be seen that Examples 1 to 3 from the stability observing result of table 1 is set in different temperature condition decentralizations
One month, observing samples structural state was normal, had good stability；Sample tissue state is normal after placing six months at room temperature,
Every stability measurement index is within the acceptable range.It can determine that the product of Examples 1 to 3 in six months shelf life
System stability can receive, and can satisfy shelf life requirement in six months；And the sample of comparative example 1~5 is saving one
Occur fat floating and precipitating after fixing time.Illustrating will not after functional composition of the present invention is added in liquid diary product
The stability for influencing product, can ensure that product keeps good system stability in longer shelf life.It needs to illustrate
, embodiment 1 and comparative example 5, difference is that embodiment 1 is added to hydrolysis yolk powder, and comparative example 5 is added
The conventional stabilizer of equivalent, but the shelf life stability of final products differs greatly, this, which illustrates to hydrolyze yolk powder to have, mentions
The effect of high product stability.
The mouthfeel evaluation comparison of eight kinds of embodiments is as a result, be shown in Table 2:
Table 2: the mouthfeel evaluation of product in embodiment
From table 2 it can be seen that the product of Examples 1 to 3 is liked by the majority of consumers deeply, the index of various aspects is all obtained
Higher evaluation；And the evaluation that the product of comparative example 1~5 obtains is then lower, the especially production of comparative example 2 and 5
The evaluation that product obtain is minimum.This explanation, hydrolysis yolk powder have the function of being obviously improved product mouthfeel.
The investigation of product improvement bony articulation health effect
For the product that Examples 1 to 3 and comparative example 1~5 are provided as test sample, 80 bones passes are chosen in this test
Disease people is saved as subject, is divided into eight groups immediately, every group is 10 people, and a packet (50mL/ packet), continuously takes for each person every day
40d.It uses and is required to stop using other measures during this product, half an hour takes before sleeping.
The investigation of each embodiment of table 3 improvement bony articulation health effect
| Tested number | Effective number is indicated after taking 40d | |
| Embodiment 1 | 10 | 8 |
| Embodiment 2 | 10 | 9 |
| Embodiment 3 | 10 | 9 |
| Comparative example 1 | 10 | 4 |
| Comparative example 2 | 10 | 3 |
| Comparative example 3 | 10 | 3 |
| Comparative example 4 | 10 | 4 |
| Comparative example 5 | 10 | 2 |
As shown in Table 3, after subject takes the product 40d of Examples 1 to 3 in the present invention, there is 86.7% experimenter
Member indicates effective；And after taking the product 40d of comparative example 1~5, only 32.0% subject indicates effective.
Therefore, relative contrast's Examples 1 to 5, the product of Examples 1 to 3 have the function of improving bony articulation health.
Claims (10)
1. a kind of improvement bone health functional composition, wherein the functional composition includes following parts by weight ingredient: natto
1 part of ingredient, hydrolysis yolk ingredients 1.0-2.0 and milk calcium ingredient 10.0-15.0.
2. functional composition according to claim 1, wherein the natto ingredient is natto powder, the hydrolysis yolk
Ingredient is hydrolysis yolk powder.
3. a kind of contain the dairy products of any of claims 1 or 2 for improving bone health functional composition, wherein the function
Property weight percent content of the composition in the dairy products be 8.0-15.0%.
4. dairy products according to claim 3, wherein by the dairy products total weight be 100 parts in terms of, the dairy products contain
There is following parts by weight ingredient: 70.0-80.0 parts of milk, 0.05-0.20 parts of stabilizer and the functional composition 8.0-
15.0 parts；It is preferred that the dairy products contain following parts by weight ingredient: 70.0-80.0 parts of milk, 0.05-0.20 parts of stabilizer, institute
It states 8.0-15.0 parts of functional composition and mends dairy products total weight to 100 parts of water.
5. dairy products according to claim 3, wherein the dairy products also contain selected from essence, sweet substance, nutrition
One of element, fruits and vegetables ingredient or a variety of combinations are (preferably when mentioned component is individually present, with the total weight of the dairy products
For 100% meter, the content of each ingredient respectively stands alone as 0.01-0.05% respectively).
6. according to dairy products described in claim 4~5 any one, wherein the milk is selected from fresh milk or recombined milk.
7. according to dairy products described in claim 4~5 any one, wherein the stabilizer is selected from carragheen (preferably K
Type carragheen), one of glycerin monostearate and sucrose fatty ester (preferably S-1570 sucrose fatty ester) or more
The combination of kind.
8. dairy products according to claim 7, wherein the stabilizer is carragheen, the sweet ester of monostearate and Sucrose Fatty Acid Ester
The mixing of fat acid esters；Wherein preferably by the dairy products total weight be 100 parts in terms of, three's dosage is respectively as follows: carragheen 0.01-
0.05 parts by weight, glycerin monostearate 0.01-0.06 parts by weight and sucrose fatty ester 0.03-0.09 parts by weight.
9. the preparation method of dairy products described in claim 3~8 any one, the method include at least: by milk cleaning
The step of, by purified milk pasteurize the step of, by the pasteurised milk and stabilizer that are obtained after pasteurize, the function
Property composition mixing the step of and by after mixed material constant volume sterilize the step of (preferably when the dairy products also contain
When selected from one of essence, sweet substance, nutrient, fruits and vegetables ingredient or a variety of combinations, the method also includes in constant volume
The step of preceding addition mentioned component)；It is preferred that the pasteurised milk obtained after pasteurize and stabilizer, the functional composition are mixed
The step of conjunction includes: that part (preferably taking the pasteurised milk for accounting for total amount 20%-30%) pasteurised milk is taken to be heated to after 60-70 DEG C,
Stabilizer, functional composition are added, under agitation material, remaining pasteurised milk is added after 20-25min；It is preferred that described
The sterilising conditions to sterilize after constant volume sterilize 4-15 seconds under the conditions of being included in 137-142 DEG C.
10. application of the functional composition of any of claims 1 or 2 in the food that preparation improves bone health；It is preferred that described
Bone health is bony articulation health.
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