CN110558379A - hypoallergenic infant formula dairy product and preparation method thereof - Google Patents

hypoallergenic infant formula dairy product and preparation method thereof Download PDF

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Publication number
CN110558379A
CN110558379A CN201910901639.XA CN201910901639A CN110558379A CN 110558379 A CN110558379 A CN 110558379A CN 201910901639 A CN201910901639 A CN 201910901639A CN 110558379 A CN110558379 A CN 110558379A
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Prior art keywords
powder
product
parts
milk
infant formula
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Inventor
薛玉玲
朱宏
王世杰
冯丽莉
荀一萍
张栋
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Shijiazhuang Junlebao Dairy Co Ltd
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Shijiazhuang Junlebao Dairy Co Ltd
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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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • 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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • 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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables
    • 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
    • A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/165—Paracasei

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Biophysics (AREA)
  • Dairy Products (AREA)

Abstract

The invention provides a hypoallergenic infant formula dairy product, which is prepared from the following raw materials: raw milk, desalted whey powder, lactose, 1, 3-dioleate-2-palmitic acid triglyceride powder, soybean powder, galacto-oligosaccharide, concentrated whey protein powder, fructo-oligosaccharide, phospholipid, arachidonic acid powder, calcium carbonate, fish oil powder, compound vitamins, compound minerals, choline chloride, nucleotide, chickpea powder, needle mushroom powder, carrot powder and lactobacillus paracasei N1115 powder. The invention also provides a preparation method of the hypoallergenic infant formula dairy product, which comprises the following steps in sequence: (1) checking and accepting raw milk; (2) cleaning milk; (3) pre-pasteurizing; (4) homogenizing and sterilizing; (5) fermenting; (6) spray drying; (7) cooling; (8) mixing in a dry method; (9) and packaging to obtain the product. The dairy product is suitable for allergic infants, and has the effects of reducing the allergy risk and even generating anti-allergy effect.

Description

hypoallergenic infant formula dairy product and preparation method thereof
Technical Field
The invention relates to the technical field of dairy products, in particular to a hypoallergenic infant formula dairy product and a preparation method thereof.
Background
Cow milk protein allergy is most prevalent in infant food allergy. About 0.3-7.5% of infants in the world suffer from cow milk protein allergy, wherein about 1.5-7.5% of infants in developed countries in Europe and America suffer from the cow milk protein allergy, and about 8% of infants in China suffer from the cow milk protein allergy. Casein, beta-lactoglobulin and alpha-lactalbumin existing in cow milk are main allergen, and can cause infantile eczema, gastrointestinal reaction and the like, and even influence the growth and development of infants.
at present, the number of allergic people of infants in China is rapidly increased, and because the common infant formula powder contains protein allergens in cow milk, the infant allergic reaction can be caused, more and more consumers can select hypoallergenic infant formula milk powder as a method for preventing allergy. The hypoallergenic formula milk powder on the market at present is still in the blank field, but the hypoallergenic formula milk powder in China has a very wide market, and the market capacity of the hypoallergenic infant formula milk powder in China to 2020 is at least 85 hundred million yuan (million yuan) calculated by 8 percent. Therefore, the problem to be solved by the current consumer market is to prepare the formulated milk powder with low sensitization.
Disclosure of Invention
The invention aims to solve the technical problem of providing a hypoallergenic infant formula dairy product and a preparation method thereof. The dairy product is suitable for allergic infants, and has the effects of reducing the allergy risk and even generating anti-allergy effect.
the lactobacillus paracasei N1115 is separated and screened from traditional fermented milk products in inner Mongolia of China, is disclosed in patent CN201110357058.8, has been preserved in the strain collection center of the institute of microbiology of Chinese academy of sciences in 2011 for 3 months, and has the preservation number of CGMCC 4691.
in order to solve the technical problems, the technical scheme adopted by the invention is as follows:
a hypoallergenic infant formula dairy product comprises the following raw materials in parts by weight: 80-90 parts of raw milk, 5-15 parts of desalted whey powder, 4-6 parts of lactose, 3-5 parts of 1, 3-dioleate-2-palmitic acid triglyceride powder, 2-3 parts of soybean meal, 0.5-1.5 parts of galacto-oligosaccharide, 0.5-1 part of concentrated whey protein powder, 0.3-0.5 part of fructo-oligosaccharide, 0.1-0.5 part of phospholipid, 0.1-0.3 part of arachidonic acid powder, 0.1-0.5 part of calcium carbonate, 0.1-0.3 part of fish oil powder, 0.06-0.16 part of compound vitamin, 0.05-0.15 part of compound mineral substance, 0.05-0.15 part of choline chloride, 0.01-0.05 part of nucleotide, 0.5-1 part of eagle pea powder, 0.3-0.7 part of flammulina velutipes powder, 0.4-0.8 part of carrot powder and 1-2 parts of lactobacillus paracasei N bacteria powder.
Preferably, the hypoallergenic infant formula dairy product comprises the following raw materials in parts by weight: 8-10 parts of skim milk, 5-7 parts of maltodextrin, 5-7 parts of trehalose, 1-2 parts of L-sodium glutamate and 0.5-1 part of sorbitol;
The Lactobacillus paracasei N1115 powder also contains Lactobacillus paracasei N11150.8 × 1012 -1.2×1012CFU/kg。
the invention also provides a preparation method of the hypoallergenic infant formula dairy product, which comprises the following steps in sequence:
(1) Checking and accepting raw milk, and standardizing the raw milk to obtain a product A;
(2) purifying milk, namely performing impurity separation on the product A by a milk purifier to obtain a product B;
(3) pre-pasteurizing, namely pasteurizing the product B at 52-58 ℃, and cooling to obtain a product C;
(4) Homogenizing, heating the product C to 65-70 deg.C, homogenizing, sterilizing, and cooling to obtain product D;
(5) fermenting, namely adding lactobacillus paracasei N1115 bacteria powder, chickpea powder, needle mushroom powder and carrot powder into the product D, stirring until the bacteria powder, the chickpea powder, the needle mushroom powder and the carrot powder are dissolved, fermenting until the acidity reaches 75 DEG T, stirring, and demulsifying to obtain a product E;
(6) spray drying, namely spray drying the product E to obtain a product F;
(7) cooling, cooling the product F;
(8) Dry mixing, namely dry mixing the cooled product F with desalted whey powder, lactose, 1, 3-dioleate-2-palmitic acid triglyceride powder, soybean powder, galacto-oligosaccharide, concentrated whey protein powder, fructo-oligosaccharide, phospholipid, arachidonic acid powder, calcium carbonate, fish oil powder, compound vitamin, compound mineral substance, choline chloride, nucleotide and lactobacillus paracasei N1115 powder for more than 30 min;
(9) and packaging to obtain the product.
The lactobacillus paracasei N1115 powder is added again in the step (8) of the method of the invention because the lactobacillus paracasei N1115 is lost in the spray drying in the step (6), and the dry mixing method adds the lactobacillus paracasei N1115 powder to supplement the loss amount.
In the preparation method, preferably, in the spray drying in the step (6), the spray pressure is 190-240bar, the air inlet temperature is 150-170 ℃, the air exhaust temperature is 85-90 ℃, and the pressure in the drying chamber is-110 to-90 Pa.
In the formula of the invention, chickpeas, flammulina velutipes and carrots are added. The chickpea is rich in protein, various amino acids, edible fiber, trace elements and vitamins, and the protein has higher efficacy ratio, biological utilization value and digestibility, can provide more nutrition for infants, and does not increase the digestion burden. The chickpea sugar alcohol contained in the milk powder is functional galactooligosaccharide, has the effects of improving the intestinal micro-ecological environment, promoting the generation and absorption of nutrient substances in the intestinal tract, improving the immunity of the organism and the like, and can relieve the allergic symptoms of infants. The chickpea sugar alcohol can generate butyric acid through fermentation, and the butyric acid can promote immune tolerance so as to prevent the infant from generating allergy.
Golden mushroom: the needle mushroom has high amino acid content higher than that of common mushrooms, especially high lysine content, can promote intelligence development and growth of children, has multiple functional proteins and polysaccharides, can promote immunity enhancement of human bodies, resist tumors, and also has the effect of inhibiting allergic diseases such as asthma, rhinitis and eczema.
Carrot: beta-carotene contained in carrot can effectively prevent anaphylaxis and has inhibitory effect on I type anaphylactic reaction diseases such as pollinosis and atropine dermatitis.
According to the invention, butyric acid generated by fermentation of chickpeas promotes immune tolerance in intestinal tracts, thereby preventing allergy; the immune regulatory protein of the flammulina velutipes has the effects of preventing, controlling and treating various immune reactions and allergic diseases, and meanwhile, polysaccharides, phenols and ketones contained in the flammulina velutipes have the function of resisting oxidation and can remove harmful oxidation substances generated by the allergic reactions; beta-carotene has the effect of regulating the histamine balance in blood, thereby inhibiting allergic reactions. The components of the dairy product are matched with each other, particularly three components of chickpea, flammulina velutipes and beta-carotene are matched with each other in a synergistic way in the aspects of prevention, symptoms, allergic processes and the like, so that the antiallergic effect is enhanced, and meanwhile, polysaccharide and protein contained in the chickpea and the flammulina velutipes have the functions of promoting fermentation and protecting the N1115 strain.
compared with the prior art, the invention has the following advantages:
(1) according to the invention, the lactobacillus paracasei N1115 is used for fermenting the milk, so that protein allergens in the milk are destroyed, and the allergenicity of the product is reduced.
(2) The invention improves the anti-allergic effect of the product by the compatibility of the raw materials and the fermentation of the raw materials and the N1115 strain.
(3) The hypoallergenic infant milk product prepared by the invention is suitable for allergic infants, and can reduce or improve infant allergic symptoms such as eczema, gastrointestinal symptoms and the like while ensuring nutrition required by infant growth and development, and promote healthy development of allergic infants.
(4) The desensitizing process is simple, deep processing of the raw materials is not required, and the nutrition of the raw materials is effectively maintained.
Detailed Description
the present invention is described in further detail below with reference to specific examples, which are intended to be illustrative only and not limiting.
Example 1:
a hypoallergenic infant formula dairy product comprises the following raw materials in parts by weight: 87kg of raw milk, 5kg of desalted whey powder, 6kg of lactose, 4.5kg of 1, 3-dioleate-2-palmitic acid triglyceride powder, 2.5kg of soybean powder, 0.8kg of galacto-oligosaccharide, 0.8kg of concentrated whey protein powder, 0.4kg of fructo-oligosaccharide, 0.3kg of phospholipid, 0.2kg of arachidonic acid powder, 0.5kg of calcium carbonate, 0.3kg of fish oil powder, 0.08kg of compound vitamin, 0.15kg of compound mineral substance, 0.1kg of choline chloride, 0.01kg of nucleotide, 1kg of chickpea powder, 0.3kg of needle mushroom powder, 0.6kg of carrot powder and 1kg of 1115 lactobacillus paracasei N bacteria powder.
the lactobacillus paracasei N1115 powder comprises the following raw materials in parts by weight: 9kg of skim milk, 6kg of maltodextrin, 6kg of trehalose, 1kg of L-sodium glutamate and 0.6kg of sorbitol.
the lactobacillus paracasei N1115 powder comprises the following raw materials in parts by weight: 9kg of skim milk, 6kg of maltodextrin, 6kg of trehalose, 1kg of L-sodium glutamate and 0.6kg of sorbitol.
The content of lactobacillus paracasei N1115 in the lactobacillus paracasei N1115 powder is 1 multiplied by 1012 CFU/kg。
examples 2 to 5:
Examples 2-5 are individually hypoallergenic infant formula dairy products. The raw material composition of the dairy product is the same as that of the example 1, except that the dosage of each raw material is different, and the specific mixture ratio of the raw materials is shown in the following table 1:
TABLE 1 raw material ratios of Dairy products in examples 2-5
the raw material composition of the lactobacillus paracasei N1115 powder is the same as that of the powder in the example 1, except that the dosage of each raw material is different, and the specific ratio of the raw materials is as shown in the following table 2:
TABLE 2 raw material ratio of Lactobacillus paracasei N1115 powder in examples 2-5
Example 6 preparation method of hypoallergenic infant formula milk product
This example provides a method of preparing a hypoallergenic infant formula milk product of any one of examples 1 to 5, comprising the following steps performed in order:
(1) Checking and accepting raw milk, and standardizing the raw milk to obtain a product A;
(2) Purifying milk, namely performing impurity separation on the product A by a milk purifier to obtain a product B;
(3) pre-pasteurizing, namely pasteurizing the product B at 55 ℃, and cooling to obtain a product C;
(4) Homogenizing, heating the product C to 68 ℃, homogenizing, sterilizing and cooling to obtain a product D;
(5) Fermenting, namely adding lactobacillus paracasei N1115 bacteria powder, chickpea powder, needle mushroom powder and carrot powder into the product D, stirring until the bacteria powder, the chickpea powder, the needle mushroom powder and the carrot powder are dissolved, fermenting until the acidity reaches 75 DEG T, stirring, and demulsifying to obtain a product E;
(6) Spray drying, namely spray drying the product E to obtain a product F; the spraying pressure is 230bar, the air inlet temperature is 165 ℃, the air outlet temperature is 88 ℃ and the pressure in the drying chamber is-105 Pa.
(7) Cooling, cooling the product F;
(8) dry mixing, namely dry mixing the cooled product F with desalted whey powder, lactose, 1, 3-dioleate-2-palmitic acid triglyceride powder, soybean powder, galacto-oligosaccharide, concentrated whey protein powder, fructo-oligosaccharide, phospholipid, arachidonic acid powder, calcium carbonate, fish oil powder, compound vitamin, compound mineral substance, choline chloride, nucleotide and lactobacillus paracasei N1115 powder for 40 min;
(9) and packaging to obtain the product.
Example 7-10A method for preparing a hypoallergenic infant formula milk product
examples 7 to 10 are methods of preparing hypoallergenic infant formula milk products, respectively, the preparation steps of which are the same as those of example 6, except that the parameters of the steps are different, and the differences are as follows in table 3:
TABLE 3 different parameters of examples 7-10
Example 11:
Performance testing of hypoallergenic infant formula dairy products provided in examples 1-5.
10 children with allergic eczema were selected and divided into a test group and a control group. Performing basic treatment on a control group, and feeding with common formula milk powder; the test group is fed with hypoallergenic infant formula milk products while undergoing basal therapy. Clinical indications and scores were recorded and evaluated for efficacy before, on day 7, day 14 and day 28 of the study. And evaluating the severity of eczema by using integral, and mainly selecting two indexes of skin eczema range and skin damage severity. The scale of scoring for both indices: 0-3 min. 0= none, 1= mild, 2= moderate, 3= severe. The overall score is the sum of the two indices. The results are shown in table 4 below:
TABLE 4 evaluation of the efficacy of the test group and the control group
The results show that the scoring difference of the tested two groups of children patients is small before the experiment; on the 14 th day and the 28 th day of the experiment, the eczema scores of the infants in the test group are respectively (1.6 +/-0.48) and (0.6 +/-0.48), which are obviously lower than those of the infants in the control group (3.4 +/-0.48) and (2 +/-0.32). The low-sensitization infant formula dairy product provided by the invention is proved to effectively reduce the symptoms of allergy infants.

Claims (4)

1. A hypoallergenic infant formula dairy product is characterized in that the dairy product is prepared from the following raw materials in parts by weight: 80-90 parts of raw milk, 5-15 parts of desalted whey powder, 4-6 parts of lactose, 3-5 parts of 1, 3-dioleate-2-palmitic acid triglyceride powder, 2-3 parts of soybean meal, 0.5-1.5 parts of galacto-oligosaccharide, 0.5-1 part of concentrated whey protein powder, 0.3-0.5 part of fructo-oligosaccharide, 0.1-0.5 part of phospholipid, 0.1-0.3 part of arachidonic acid powder, 0.1-0.5 part of calcium carbonate, 0.1-0.3 part of fish oil powder, 0.06-0.16 part of compound vitamin, 0.05-0.15 part of compound mineral substance, 0.05-0.15 part of choline chloride, 0.01-0.05 part of nucleotide, 0.5-1 part of eagle pea powder, 0.3-0.7 part of flammulina velutipes powder, 0.4-0.8 part of carrot powder and 1-2 parts of lactobacillus paracasei N bacteria powder.
2. the hypoallergenic infant formula dairy product according to claim 1, characterized in that the raw materials from which the lactobacillus paracasei N1115 powder is made comprise, in parts by weight: 8-10 parts of skim milk, 5-7 parts of maltodextrin, 5-7 parts of trehalose, 1-2 parts of L-sodium glutamate and 0.5-1 part of sorbitol;
The Lactobacillus paracasei N1115 powder also contains Lactobacillus paracasei N11150.8 × 1012 -1.2×1012CFU/kg。
3. the method for preparing a hypoallergenic infant formula milk product according to claim 1 or 2, characterized in that it comprises the following steps carried out in sequence:
(1) Checking and accepting raw milk, and standardizing the raw milk to obtain a product A;
(2) Purifying milk, namely performing impurity separation on the product A by a milk purifier to obtain a product B;
(3) pre-pasteurizing, namely pasteurizing the product B at 52-58 ℃, and cooling to obtain a product C;
(4) Homogenizing, heating the product C to 65-70 deg.C, homogenizing, sterilizing, and cooling to obtain product D;
(5) Fermenting, namely adding lactobacillus paracasei N1115 bacteria powder, chickpea powder, needle mushroom powder and carrot powder into the product D, stirring until the bacteria powder, the chickpea powder, the needle mushroom powder and the carrot powder are dissolved, fermenting until the acidity reaches 75 DEG T, stirring, and demulsifying to obtain a product E;
(6) Spray drying, namely spray drying the product E to obtain a product F;
(7) cooling, cooling the product F;
(8) Dry mixing, namely dry mixing the cooled product F with desalted whey powder, lactose, 1, 3-dioleate-2-palmitic acid triglyceride powder, soybean powder, galacto-oligosaccharide, concentrated whey protein powder, fructo-oligosaccharide, phospholipid, arachidonic acid powder, calcium carbonate, fish oil powder, compound vitamin, compound mineral substance, choline chloride, nucleotide and lactobacillus paracasei N1115 powder for more than 30 min;
(9) and packaging to obtain the product.
4. the method for preparing the hypoallergenic infant formula milk product according to claim 3, wherein in the spray drying in the step (6), the spray pressure is 190-240bar, the air inlet temperature is 150-170 ℃, the air outlet temperature is 85-90 ℃, and the pressure in the drying chamber is-110 Pa to-90 Pa.
CN201910901639.XA 2019-09-23 2019-09-23 hypoallergenic infant formula dairy product and preparation method thereof Withdrawn CN110558379A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110999984A (en) * 2019-12-24 2020-04-14 石家庄君乐宝乳业有限公司 Hypoallergenic infant formula milk powder and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110999984A (en) * 2019-12-24 2020-04-14 石家庄君乐宝乳业有限公司 Hypoallergenic infant formula milk powder and preparation method thereof

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Application publication date: 20191213