CN110754538A - Milk powder for preventing children from eating food preference and preparation method thereof - Google Patents
Milk powder for preventing children from eating food preference and preparation method thereof Download PDFInfo
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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
- A23C21/00—Whey; Whey preparations
- A23C21/06—Mixtures of whey with milk products or milk components
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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
- A23C21/00—Whey; Whey preparations
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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
- A23C21/00—Whey; Whey preparations
- A23C21/08—Whey; Whey preparations containing other organic additives, e.g. vegetable or animal products
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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
- A23C21/00—Whey; Whey preparations
- A23C21/10—Whey; Whey preparations containing inorganic additives
Abstract
The invention discloses milk powder for preventing children from eating food preference, which comprises the following raw materials: the invention also provides a preparation method of the milk powder for preventing children from eating by preference. Compared with the prior art, the milk powder provided by the invention utilizes the yam powder, the coix seed powder, the Chinese date powder and the wild jujube seed powder to condition the spleen and the stomach of the children, promotes the absorption and the utilization of nutritional ingredients in the milk powder by the children, and is added with the mixed fruit powder, the vegetables and the fruit powder to supplement various vitamins and dietary fibers of food, thereby promoting the gastrointestinal function.
Description
Technical Field
The invention relates to milk powder, in particular to milk powder for preventing children from eating food.
Background
Monophagia mainly refers to the unhealthy habit of some food, and long-term anorexia and monophagia can cause weakness and malnutrition of children and affect the healthy growth and development of children. The behaviors of food choosing and food preference of children generally belong to the problem of difficult feeding of children. Most children food bias is caused by poor spleen and stomach, Chinese medicine considers that the spleen and stomach are the ' acquired root, the five elements belong to earth, belong to middle jiao and jointly play the role of generating qi and blood, the spleen and stomach are the ' source of qi and blood generation ', qi and blood of a human body are converted from food by the spleen and stomach, a large amount of energy is needed for growth and development of children, the energy is generated by qi and blood through the transportation and transformation of the food through the spleen and stomach, and the spleen deficiency constitution easily causes the problems of the digestive system of children, such as: anorexia, poor appetite, abnormal defecation, abdominal distention, abdominal pain, and frequent hiccups after meals, which can lead to food weakness to be digested, children are easy to have abdominal distention, and then the appetite is poor, food is chooseed, and people do not like to eat. Therefore, children are prey to not only supplement nutrition in a targeted manner, but also regulate the spleen and stomach, enhance the absorption capacity and ensure normal ascending, descending, exiting and entering functions.
The milk powder is a food which takes milk or milk protein products as main raw materials and contains nutrients such as protein, fat, vitamins, mineral substances and the like which are important for the growth and development of children, and the intake of the milk products can help the children to meet the requirements of the growth and development on the nutrition. More and more families pay attention to the effect of milk on the growth and development of children at present, develop the habit of drinking milk from young children, and usually adopt milk powder to supplement nutrition. The milk powder is generally cow milk, the cow milk has high content of saturated fatty acid and low content of unsaturated fatty acid, because the gastrointestinal tract function of children is immature, the digestive capacity to protein and fat is limited, fat balls in the cow milk are coarse, fatty diarrhea is easy to cause, dyspepsia is caused after long-term use, the spleen and stomach are not comfortable, and the children are partially eaten.
Disclosure of Invention
The invention aims to overcome the defect that the spleen and the stomach are not suitable easily and the monophagia is caused due to immature gastrointestinal tract function of children and long-term milk powder drinking in the prior art, and provides milk powder for preventing monophagia of children.
The purpose of the invention is mainly realized by the following technical scheme:
the milk powder for preventing children from eating food preference comprises the following raw materials in parts by weight: 20-40 parts of skim milk powder, 15-35 parts of whole milk powder, 6-26 parts of maltodextrin, 5-15 parts of vegetable oil, 5-10 parts of whey powder, 2-8 parts of whey protein powder, 1-6 parts of fructo-oligosaccharide, 0.5-1.5 parts of galacto-oligosaccharide, 0.1-0.3 part of docosahexaenoic acid, 0.1-0.5 part of arachidonic acid, 0.05-0.15 part of mixed fruit powder, 0.05-0.4 part of vegetable and fruit powder, 0.05-0.15 part of yam powder, 0.05-0.15 part of coix seed powder, 0.05-0.15 part of jujube powder and 0.05-0.15 part of wild jujube kernel powder.
The milk powder is generally cow milk, the cow milk has high content of saturated fatty acid and low content of unsaturated fatty acid, because the gastrointestinal tract function of children is immature, the digestive capacity to protein and fat is limited, fat balls in the cow milk are coarse, fatty diarrhea is easy to cause, dyspepsia is caused after long-term use, the spleen and stomach are not suitable, children are caused to eat preferentially, and children who originally eat preferentially are aggravated to eat preferentially. The Chinese yam is sweet in taste and neutral in nature, has spleen-tonifying and appetite-promoting effects, and has a protective effect on gastric mucosa, and mucus of the Chinese yam can be attached to the gastric mucosa; the coix seeds are sweet in nature, have the effects of tonifying spleen and eliminating dampness, and help spleen and stomach to discharge moisture so as to condition the spleen and stomach; the Chinese date, namely the red date, is warm in nature and sweet in taste, and has the effects of tonifying qi and blood, and strengthening spleen and stomach; the spina date seed is neutral in nature and has the effects of nourishing the stomach, soothing the nerves and tonifying the spleen; according to the technical scheme, the yam flour, the coix seed powder, the Chinese date powder and the wild jujube seed powder are added to condition the spleen and the stomach of the children, so that the children can be promoted to absorb and utilize nutritional ingredients in the milk powder; in addition, the mixed fruit powder and the vegetable and fruit powder are added to supplement various vitamins and dietary fibers, so that the gastrointestinal function is promoted, and the spleen and stomach of children are also favorably regulated. The proportioning of the yam flour, the coix seed powder, the Chinese date powder, the wild jujube seed powder, the mixed fruit powder, the vegetable and fruit powder and other components in the technical scheme is obtained by repeated experiments of the inventor, and the protein, fat, vitamins and mineral substances in the milk powder can be better absorbed by the proportioning, so that the spleen and the stomach of the child cannot be damaged, and the spleen and the stomach of the child can be regulated to promote the appetite and the digestion function of the child.
Preferably, the weight parts of the raw materials are as follows: 30 parts of skim milk powder, 25 parts of whole milk powder, 16 parts of maltodextrin, 10.5 parts of vegetable oil, 7.5 parts of whey powder, 5 parts of whey protein powder, 3 parts of fructo-oligosaccharide, 1 part of galacto-oligosaccharide, 0.2 part of docosahexaenoic acid, 0.3 part of arachidonic acid, 0.1 part of mixed fruit powder, 0.2 part of vegetable and fruit powder, 0.1 part of yam powder, 0.1 part of coix seed powder, 0.1 part of Chinese date powder and 0.1 part of wild jujube seed powder.
Preferably, the mixed fruit powder comprises apple powder, mango powder, peach powder, sweet orange powder, banana powder, orange powder, papaya powder, pineapple powder, red grape powder, snow pear powder, lemon powder, strawberry powder, plum powder, blueberry powder and cherry powder; the vegetable and fruit powder comprises apple powder, banana powder, orange powder, pear powder, pineapple powder, tomato powder, carrot powder, kiwi fruit powder, pumpkin powder, raspberry powder, apricot powder, strawberry powder, white grape powder, cauliflower powder, guava powder, mango powder, melon powder, mulillow black cherry powder, passion fruit powder, peach powder, plum powder, spinach powder, green pea powder, cabbage powder, mushroom powder, red beet powder and lemon powder. The mixed fruit powder is a mixture of apple powder, mango powder, peach powder, sweet orange powder, banana powder, orange powder, papaya powder, pineapple powder, red grape powder, snow pear powder, lemon powder, strawberry powder, plum powder, blueberry powder and cherry powder, and the vegetable and fruit powder is a mixture of apple powder, banana powder, orange powder, pear powder, pineapple powder, tomato powder, carrot powder, kiwi fruit powder, pumpkin powder, raspberry powder, apricot powder, strawberry powder, white grape powder, cauliflower powder, guava powder, mango powder, melon powder, Molilo black cherry powder, passion fruit powder, peach powder, plum powder, spinach powder, green bean powder, cabbage powder, mushroom powder, red beet powder and lemon powder.
Preferably, the milk powder further comprises vitamin complex and trace elements. Preferably, every 100g of the milk powder contains the following complex vitamins: 300-600 micrograms of vitamin A, 4-9 micrograms of vitamin D, 2-4 micrograms of vitamin E, 30-55 micrograms of vitamin K, 0.1-0.4 milligrams of vitamin B1, 0.3-1 milligrams of vitamin B2, 0.1-0.15 milligrams of vitamin B6, 0.5-1.5 micrograms of vitamin B12, 15-30 milligrams of vitamin C, 1.5-3 milligrams of nicotinamide, 150-260 micrograms of folic acid, 1.6-3.5 milligrams of pantothenic acid, 3-10 micrograms of biotin, and 110-150 milligrams of choline; every 100g of the milk powder contains trace elements: 40-80 mg of magnesium, 500-800 mg of calcium, 4-8 mg of iron, 5-10 mg of zinc, 0.8-1.7 mg of selenium, 0.1-0.5 mg of copper and 0.4-1 mg of manganese. Preferably, every 100g of the milk powder contains the following complex vitamins: 450 micrograms of vitamin a, 6.5 micrograms of vitamin D, 3.16 micrograms of vitamin E, 42 micrograms of vitamin K, 0.25 milligrams of vitamin B1, 0.7 milligrams of vitamin B2, 0.13 milligrams of vitamin B6, 1 microgram of vitamin B12, 20 milligrams of vitamin C, 2.3 milligrams of nicotinamide, 185 micrograms of folic acid, 2.5 milligrams of pantothenic acid, 6 micrograms of biotin, 135 milligrams of choline; every 100g of the milk powder contains trace elements: 60 mg of magnesium, 600 mg of calcium, 6.1 mg of iron, 8 mg of zinc, 1.2 mg of selenium, 0.3 mg of copper and 0.7 mg of manganese. The technical scheme supplements the nutrition required by the monophagia children by adding the compound vitamins and the trace elements.
The invention also provides a preparation method of the milk powder for preventing children from food preference, which comprises the following steps:
s1, mixing the components except the defatted milk powder, the whole milk powder, the whey protein powder, the vegetable oil, the mixed fruit powder, the vegetable and fruit powder, the yam powder, the coix seed powder, the Chinese date powder and the wild jujube seed powder with 1-3 times of water by weight at 20-30 ℃ to obtain a mixed solution I;
s2, mixing whey powder, whey protein powder and vegetable oil, adding 2-5 times of water by weight, and stirring and mixing at 45-60 ℃ to obtain a mixed solution II; stirring and mixing the skim milk powder, the whole milk powder and 1.5-4 times of water by weight at 50-65 ℃, mixing with the mixed solution II, sterilizing at 80-94 ℃ for 15-25 seconds, and homogenizing at 60-68 ℃ under 20-22 MPa to obtain a mixed solution III;
s3, mixing the mixed solution I and the mixed solution III, concentrating under vacuum and reduced pressure at 50-65 ℃ and 8-21 KPa to obtain 25-45% of dry matter content, spray-drying at 140-170 ℃, and cooling to obtain base powder;
s4, crushing the mixed fruit powder, the vegetable and fruit powder, the yam powder, the coix seed powder, the Chinese date powder and the wild jujube seed powder, sieving the crushed materials with a 150-200-mesh sieve, mixing the crushed materials for 5-10 min, adding the base powder, and mixing the mixture for 15-20 min at 10-20 ℃ to obtain the milk powder.
The dry production process is suitable for areas with few milk sources, but the dry production process has no self-control milk source, so that the quality is difficult to control, and the dry mixing process is not subjected to heat treatment sterilization, so that secondary pollution is likely to occur. The technical scheme provides a dry-wet method compound milk powder production process, which adopts a wet method to prepare base powder, sterilizes the base powder to eliminate harmful bacteria in milk powder, mixes the base powder with mixed fruit powder, vegetable and fruit powder, yam flour, coix seed powder, Chinese date powder and wild jujube seed powder, and mixes the base powder with the mixed fruit powder, vegetable and fruit powder, yam flour, coix seed powder, Chinese date powder and wild jujube seed powder because the base powder contains fat, maltodextrin, fructo-oligosaccharide and galacto-oligosaccharide to ensure that the surface of the base powder has certain viscosity, and directly mixes the base powder with the mixed fruit powder, vegetable and fruit powder, yam flour, coix seed powder, Chinese jujube powder and wild jujube seed powder to easily cause the adhesion of the base powder and the particles and cause uneven mixing The vegetable and fruit powder, the yam powder, the coix seed powder, the Chinese date powder and the wild jujube seed powder are crushed and sieved by a sieve of 150-200 meshes, and because the adding amount of the raw materials is small, the raw materials are crushed into fine particles and then mixed with the base powder, so that the dispersion in the base powder is facilitated, and the mixture is uniform. The mixing uniformity of the base powder and the mixed fruit powder, vegetable and fruit powder, yam powder, coix seed powder, Chinese date powder and wild jujube seed powder is influenced by the particle size, characteristics and mixing conditions, multiple factors have different interference effects on the mixing result, and better conditions can be obtained by repeated groping tests.
Preferably, 2 parts by weight of water is added to S1, and the mixture is stirred and mixed at 25 ℃ to obtain a mixed solution I. Preferably, in S2, whey powder, whey protein powder and vegetable oil are mixed, 2.5 weight parts of water is added, the mixture is stirred and mixed at 50 ℃, the mixture I is added, and the mixture II is obtained after cooling. Preferably, in S2, skimmed milk powder and whole milk powder are mixed, 2 times by weight of water is added, the mixture is stirred and mixed at 60 ℃, and then mixed with the mixed solution II, sterilized at 85 ℃ for 20 seconds, and homogenized at 64 ℃ and 21MPa to obtain a mixed solution III. Preferably, the mixture II and the mixture III are mixed in S3, and then vacuum-concentrated under reduced pressure at 55 ℃ and 15KPa to obtain 30% dry matter content, and then spray-dried at 150 ℃ and cooled to obtain base powder.
Preferably, in S4, the mixed fruit powder, vegetable and fruit powder, yam powder, coix seed powder, Chinese date powder and wild jujube seed powder are crushed and sieved by a 160-mesh sieve, mixed for 8min, added with the base powder and mixed for 18 min.
Preferably, after the base powder is added into the S4, the mixing humidity is 15-30%. The mixing humidity refers to the humidity in the tank body or the mixing chamber when the dry powder is mixed in the tank body or the mixing chamber.
Preferably, after the base powder is added to S4, the mixing temperature is 15 ℃ and the mixing humidity is 20%.
In conclusion, compared with the prior art, the invention has the following beneficial effects:
1. according to the milk powder for preventing children from food preference, the yam powder, the coix seed powder, the Chinese date powder and the wild jujube seed powder are added to condition the spleen and stomach of the children, so that the absorption and utilization of nutritional ingredients in the milk powder by the children are promoted; in addition, the mixed fruit powder and the vegetable and fruit powder are added to supplement various vitamins and dietary fibers, so that the gastrointestinal function is promoted, and the spleen and stomach of children are also favorably regulated.
2. The invention also provides a preparation method of the milk powder for preventing children from food preference, which comprises the steps of crushing yam flour, coix seed powder, Chinese date powder, wild jujube kernel powder, mixed fruit powder and vegetable and fruit powder into fine particles, and mixing the fine particles with the milk powder base powder at a lower temperature, so that the obtained milk powder is more uniform.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not used as limitations of the present invention.
Example 1:
the milk powder for preventing children from eating food preference comprises the following raw materials in parts by weight: 30 parts of skim milk powder, 25 parts of whole milk powder, 16 parts of maltodextrin, 10.5 parts of vegetable oil, 7.5 parts of whey powder, 5 parts of whey protein powder, 3 parts of fructo-oligosaccharide, 1 part of galacto-oligosaccharide, 0.2 part of docosahexaenoic acid, 0.3 part of arachidonic acid, 0.1 part of mixed fruit powder, 0.2 part of vegetable and fruit powder, 0.1 part of yam powder, 0.1 part of coix seed powder, 0.1 part of Chinese date powder and 0.1 part of wild jujube seed powder. Every 100g of the milk powder also comprises: 450 micrograms of vitamin a, 6.5 micrograms of vitamin D, 3.16 micrograms of vitamin E, 42 micrograms of vitamin K, 0.25 milligrams of vitamin B1, 0.7 milligrams of vitamin B2, 0.13 milligrams of vitamin B6, 1 microgram of vitamin B12, 20 milligrams of vitamin C, 2.3 milligrams of nicotinamide, 185 micrograms of folic acid, 2.5 milligrams of pantothenic acid, 6 micrograms of biotin, 135 milligrams of choline, 60 milligrams of magnesium, 600 milligrams of calcium, 6.1 milligrams of iron, 8 milligrams of zinc, 1.2 micrograms of selenium, 0.3 milligrams of copper, 0.7 milligrams of manganese.
The mixed fruit powder is a mixture of apple powder, mango powder, peach powder, sweet orange powder, banana powder, orange powder, papaya powder, pineapple powder, red grape powder, snow pear powder, lemon powder, strawberry powder, plum powder, blueberry powder and cherry powder; the vegetable and fruit powder is a mixture of apple powder, banana powder, orange powder, pear powder, pineapple powder, tomato powder, carrot powder, kiwi fruit powder, pumpkin powder, raspberry powder, apricot powder, strawberry powder, white grape powder, cauliflower powder, guava powder, mango powder, melon powder, mulillow black cherry powder, passion fruit powder, peach powder, plum powder, spinach powder, green pea powder, cabbage powder, mushroom powder, red beet powder and lemon powder. Preferably, the vegetable oil is soybean oil, and the whey powder is desalted whey powder.
The preparation method of the milk powder comprises the following steps:
s1, mixing the components except the defatted milk powder, the whole milk powder, the whey protein powder, the vegetable oil, the mixed fruit powder, the vegetable and fruit powder, the yam powder, the coix seed powder, the Chinese date powder and the wild jujube seed powder with 2.5 weight parts of water at 25 ℃ to obtain a mixed solution I;
s2, mixing whey powder, whey protein powder and vegetable oil, adding 2.5 times of water by weight, and stirring and mixing at 50 ℃ to obtain a mixed solution II; mixing skimmed milk powder, whole milk powder and 2 times of water at 60 deg.C, stirring, mixing with the mixture II, sterilizing at 85 deg.C for 20 s, and homogenizing at 64 deg.C and 21MPa to obtain mixture III;
s3, mixing the mixed solution I and the mixed solution III, concentrating under vacuum and reduced pressure at 55 ℃ and 15KPa to obtain 30% of dry matter content, spray-drying at 150 ℃, and cooling to obtain base powder;
s4, crushing the mixed fruit powder, vegetable and fruit powder, yam powder, coix seed powder, Chinese date powder and wild jujube seed powder, sieving with a 160-mesh sieve, mixing for 8min, adding the base powder, and mixing at 15 deg.C and 20% humidity for 18min to obtain the milk powder.
Example 2:
the milk powder for preventing children from eating food preference comprises the following raw materials in parts by weight: 20 parts of skim milk powder, 35 parts of whole milk powder, 6 parts of maltodextrin, 5 parts of vegetable oil, 10 parts of whey powder, 8 parts of whey protein powder, 1 part of fructo-oligosaccharide, 0.5 part of galacto-oligosaccharide, 0.3 part of docosahexaenoic acid, 0.1 part of arachidonic acid, 0.05 part of mixed fruit powder, 0.4 part of vegetable and fruit powder, 0.05 part of yam powder, 0.05 part of coix seed powder, 0.05 part of Chinese date powder and 0.05 part of wild jujube kernel powder. Every 100g of the milk powder also comprises: 300 micrograms of vitamin a, 4 micrograms of vitamin D, 4 micrograms of vitamin E, 30 micrograms of vitamin K, 0.4 milligrams of vitamin B1, 0.3 milligrams of vitamin B2, 0.1 milligrams of vitamin B6, 1.5 micrograms of vitamin B12, 30 milligrams of vitamin C, 1.5 milligrams of nicotinamide, 150 micrograms of folic acid, 3.5 milligrams of pantothenic acid, 3 micrograms of biotin, 110 milligrams of choline, 80 milligrams of magnesium, 500 milligrams of calcium, 4 milligrams of iron, 10 milligrams of zinc, 1.7 micrograms of selenium, 0.1 milligrams of copper, 1 milligram of manganese.
The mixed fruit powder is a mixture of apple powder, mango powder, peach powder, sweet orange powder, banana powder, orange powder, papaya powder, pineapple powder, red grape powder, snow pear powder, lemon powder, strawberry powder, plum powder, blueberry powder and cherry powder; the vegetable and fruit powder is a mixture of apple powder, banana powder, orange powder, pear powder, pineapple powder, tomato powder, carrot powder, kiwi fruit powder, pumpkin powder, raspberry powder, apricot powder, strawberry powder, white grape powder, cauliflower powder, guava powder, mango powder, melon powder, mulillow black cherry powder, passion fruit powder, peach powder, plum powder, spinach powder, green pea powder, cabbage powder, mushroom powder, red beet powder and lemon powder. Preferably, the vegetable oil is soybean oil, and the whey powder is desalted whey powder.
The preparation method of the milk powder comprises the following steps:
s1, mixing the components except the defatted milk powder, the whole milk powder, the whey protein powder, the vegetable oil, the mixed fruit powder, the vegetable and fruit powder, the yam powder, the coix seed powder, the Chinese date powder and the wild jujube seed powder with 3 times of water by weight at 20 ℃ to obtain a mixed solution I;
s2, mixing whey powder, whey protein powder and vegetable oil, adding 2 times of water by weight, and stirring and mixing at 60 ℃ to obtain a mixed solution II; mixing skimmed milk powder, whole milk powder and 4 times of water at 50 deg.C, stirring, mixing with the mixture II, sterilizing at 80 deg.C for 25 s, and homogenizing at 68 deg.C and 20MPa to obtain mixture III;
s3, mixing the mixed solution I and the mixed solution III, concentrating under vacuum and reduced pressure at 65 ℃ and 8KPa to obtain 25% of dry matter content, spray-drying at 140 ℃, and cooling to obtain base powder;
s4, crushing the mixed fruit powder, vegetable and fruit powder, yam powder, coix seed powder, Chinese date powder and wild jujube seed powder, sieving with a 150-mesh sieve, mixing for 10min, adding the base powder, and mixing at 10 ℃ and humidity of 15% for 15min to obtain the milk powder.
Example 3:
the milk powder for preventing children from eating food preference comprises the following raw materials in parts by weight: 40 parts of skim milk powder, 15 parts of whole milk powder, 26 parts of maltodextrin, 15 parts of vegetable oil, 5 parts of whey powder, 2 parts of whey protein powder, 6 parts of fructo-oligosaccharide, 1.5 parts of galacto-oligosaccharide, 0.1 part of docosahexaenoic acid, 0.5 part of arachidonic acid, 0.15 part of mixed fruit powder, 0.05 part of vegetable and fruit powder, 0.15 part of yam powder, 0.15 part of coix seed powder, 0.15 part of Chinese date powder and 0.15 part of wild jujube kernel powder. Every 100g of the milk powder also comprises: 600 micrograms of vitamin a, 9 micrograms of vitamin D, 2 micrograms of vitamin E, 55 micrograms of vitamin K, 0.1 milligrams of vitamin B1, 1 milligram of vitamin B2, 0.15 milligrams of vitamin B6, 0.5 micrograms of vitamin B12, 15 milligrams of vitamin C, 3 milligrams of nicotinamide, 260 micrograms of folic acid, 1.6 milligrams of pantothenic acid, 10 micrograms of biotin, 150 milligrams of choline, 40 milligrams of magnesium, 800 milligrams of calcium, 8 milligrams of iron, 5 milligrams of zinc, 0.8 micrograms of selenium, 0.5 milligrams of copper, 0.4 milligrams of manganese.
The mixed fruit powder is a mixture of apple powder, mango powder, peach powder, sweet orange powder, banana powder, orange powder, papaya powder, pineapple powder, red grape powder, snow pear powder, lemon powder, strawberry powder, plum powder, blueberry powder and cherry powder; the vegetable and fruit powder is a mixture of apple powder, banana powder, orange powder, pear powder, pineapple powder, tomato powder, carrot powder, kiwi fruit powder, pumpkin powder, raspberry powder, apricot powder, strawberry powder, white grape powder, cauliflower powder, guava powder, mango powder, melon powder, mulillow black cherry powder, passion fruit powder, peach powder, plum powder, spinach powder, green pea powder, cabbage powder, mushroom powder, red beet powder and lemon powder. Preferably, the vegetable oil is soybean oil, and the whey powder is desalted whey powder.
The preparation method of the milk powder comprises the following steps:
s1, mixing the components except the defatted milk powder, the whole milk powder, the whey protein powder, the vegetable oil, the mixed fruit powder, the vegetable and fruit powder, the yam powder, the coix seed powder, the Chinese date powder and the wild jujube seed powder with 1 time of water by weight at 30 ℃ to obtain a mixed solution I;
s2, mixing whey powder, whey protein powder and vegetable oil, adding 5 times of water by weight, and stirring and mixing at 45 ℃ to obtain a mixed solution II; mixing skimmed milk powder and whole milk powder with 1.5 times of water at 65 deg.C, stirring, mixing with the mixed solution II, sterilizing at 94 deg.C for 15 s, and homogenizing at 60 deg.C and 22MPa to obtain mixed solution III;
s3, mixing the mixed solution I and the mixed solution III, concentrating under vacuum at 50 ℃ and 21KPa to obtain 45% of dry matter content, spray-drying at 170 ℃, and cooling to obtain base powder;
s4, crushing the mixed fruit powder, vegetable and fruit powder, yam powder, coix seed powder, Chinese date powder and wild jujube seed powder, sieving with a 200-mesh sieve, mixing for 5min, adding the base powder, and mixing at 20 ℃ and humidity of 30% for 20min to obtain the milk powder.
Example 4:
the difference between this embodiment and embodiment 1 is that in the step S4 of preparing the milk powder, this embodiment crushes the mixed fruit powder, vegetable and fruit powder, yam powder, coix seed powder, date powder, and wild jujube seed powder into different particle sizes, and adopts different mixing temperatures, and detects the uniformity of the mixed fruit powder, vegetable and fruit powder, yam powder, coix seed powder, date powder, and wild jujube seed powder in the milk powder under different conditions. The embodiment uses the coix seed powder as a detection object.
The detection method of the embodiment comprises the following steps: detecting the content of a coix seed marker PLO in raw coix seed powder, taking at least 10 samples to be detected for each milk powder sample according to a multipoint sampling principle, detecting the content of the coix seed marker PLO in each sample, calculating the theoretical content of the coix seed marker PLO in the raw coix seed powder in milk powder, comparing the deviation between the theoretical content of the coix seed marker PLO in the milk powder and the actual content of the coix seed marker PLO in the milk powder, and using the deviation as the judgment basis of the uniformity of the coix seed powder in the milk powder, wherein the larger the deviation is, the worse the uniformity is.
The results for the deviation of the PLO content at different particle sizes and different mixing temperatures are as follows:
it can be seen from the above table that, the mixing temperature is 10 ~ 20 ℃, when the particle size is 150 ~ 200 meshes, the coix seed powder degree of consistency is better than under other conditions, this is because when the mixing temperature is too high, base powder particle surface viscosity is big, the coix seed powder addition is far less than the volume of base powder, very easily adhere to on partial base powder surface when making the coix seed powder add, be difficult to the dispersion, make the degree of consistency worsen, when the mixing temperature is low excessively, the mixing effect is poor, when the particle size is too big, the coix seed powder granule number is less, be difficult to evenly mix with base powder particle, when the particle size undersize, big with base powder particle size difference, also difficult evenly mix with base powder particle. Therefore, when the mixing temperature is 10-20 ℃ and the particle size is 150-200 meshes, the mixing effect in the step S4 is good, and especially when the mixing temperature is 15 ℃ and the particle size is 160 meshes, the deviation of the PLO content is minimum, and the mixing effect is best.
Feeding experiment:
the milk powder is used for rat feeding experiments, SD rats born for three weeks 50 are averagely divided into 4 groups, the 1 st to 3 th groups are respectively fed with the milk powder of the examples 1 to 3, the 4 th group is a control group and is fed with some commercially available milk powder, the initial gavage amount is 2g/kg, the feeding amount is increased by 0.3g/kg every week, the SD rats are prepared according to the proportion of 1:3 milk powder and water and are fed with conventional feed freely, the average weight and daily feeding feed amount change of each group of rats are recorded after five weeks of feeding, and the experimental data are as follows:
| group of | Initial body weight (g) | Body weight (g) in the fifth week | Rate of body weight gain | Daily food intake increase rate |
| Example 1 | 32.43 | 149.57 | 361.21％ | 302.22％ |
| Example 2 | 31.7 | 139.81 | 341.04％ | 285.91％ |
| Example 3 | 32.6 | 144.5 | 343.25％ | 291.34％ |
| Control group | 31.2 | 130.03 | 316.76％ | 266.17％ |
As can be seen from the data in the table, the weight gain and daily food intake of the rats fed with the milk powder of the embodiments 1-3 are obviously higher than those of the control group fed with the conventional feeding method, and especially the weight gain and daily food intake of the rats fed with the milk powder of the embodiment 1 are the most; the daily food intake can reflect the food intake of rats indirectly reflecting the conditions of the spleen and the stomach, whether the rats are food-preference or not, and the weight increase can reflect the absorption of the rats to nutrient substances after the rats are food-preference, so that the milk powder disclosed by the embodiments 1-3 has a good effect of conditioning the intestines and the stomach and preventing food-preference, can promote the absorption of the rat to the nutrient substances, and particularly has the best effect on the milk powder disclosed by the embodiment 1.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are merely exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (8)
1. The milk powder for preventing children from eating food preference is characterized by comprising the following raw materials in parts by weight: 20-40 parts of skim milk powder, 15-35 parts of whole milk powder, 6-26 parts of maltodextrin, 5-15 parts of vegetable oil, 5-10 parts of whey powder, 2-8 parts of whey protein powder, 1-6 parts of fructo-oligosaccharide, 0.5-1.5 parts of galacto-oligosaccharide, 0.1-0.3 part of docosahexaenoic acid, 0.1-0.5 part of arachidonic acid, 0.05-0.15 part of mixed fruit powder, 0.05-0.4 part of vegetable and fruit powder, 0.05-0.15 part of yam powder, 0.05-0.15 part of coix seed powder, 0.05-0.15 part of jujube powder and 0.05-0.15 part of wild jujube kernel powder.
2. The milk powder for preventing children from preferring to eat as claimed in claim 1, wherein the weight parts of the raw materials are as follows: 30 parts of skim milk powder, 25 parts of whole milk powder, 16 parts of maltodextrin, 10.5 parts of vegetable oil, 7.5 parts of whey powder, 5 parts of whey protein powder, 3 parts of fructo-oligosaccharide, 1 part of galacto-oligosaccharide, 0.2 part of docosahexaenoic acid, 0.3 part of arachidonic acid, 0.1 part of mixed fruit powder, 0.2 part of vegetable and fruit powder, 0.1 part of yam powder, 0.1 part of coix seed powder, 0.1 part of Chinese date powder and 0.1 part of wild jujube seed powder.
3. The milk powder for preventing children from food preference as claimed in claim 1, wherein the mixed fruit powder comprises apple powder, mango powder, peach powder, sweet orange powder, banana powder, orange powder, papaya powder, pineapple powder, red grape powder, snow pear powder, lemon powder, strawberry powder, plum powder, blueberry powder, cherry powder; the vegetable and fruit powder comprises apple powder, banana powder, orange powder, pear powder, pineapple powder, tomato powder, carrot powder, kiwi fruit powder, pumpkin powder, raspberry powder, apricot powder, strawberry powder, white grape powder, cauliflower powder, guava powder, mango powder, melon powder, mulillow black cherry powder, passion fruit powder, peach powder, plum powder, spinach powder, green pea powder, cabbage powder, mushroom powder, red beet powder and lemon powder.
4. The milk powder for preventing children from preferring to eat according to claim 1, wherein the milk powder further comprises vitamin complex and trace elements.
5. The preparation method of the milk powder for preventing children from preferring as claimed in any one of claims 1 to 4, wherein the preparation method comprises the following steps:
s1, mixing the raw materials except the defatted milk powder, the whole milk powder, the whey protein powder, the vegetable oil, the mixed fruit powder, the vegetable and fruit powder, the yam powder, the coix seed powder, the Chinese date powder and the wild jujube seed powder with 1-3 times of water by weight at 20-30 ℃ to obtain a mixed solution I;
s2, mixing whey powder, whey protein powder and vegetable oil, adding 2-5 times of water by weight, and stirring and mixing at 45-60 ℃ to obtain a mixed solution II; stirring and mixing the skim milk powder, the whole milk powder and 1.5-4 times of water by weight at 50-65 ℃, mixing with the mixed solution II, sterilizing at 80-94 ℃ for 15-25 seconds, and homogenizing at 60-68 ℃ under 20-22 MPa to obtain a mixed solution III;
s3, mixing the mixed solution I and the mixed solution III, concentrating under vacuum and reduced pressure at 50-65 ℃ and 8-21 KPa to obtain 25-45% of dry matter content, spray-drying at 140-170 ℃, and cooling to obtain base powder;
s4, crushing the mixed fruit powder, the vegetable and fruit powder, the yam powder, the coix seed powder, the Chinese date powder and the wild jujube seed powder, sieving the crushed materials with a 150-200-mesh sieve, mixing the crushed materials for 5-10 min, adding the base powder, and mixing the mixture for 15-20 min at 10-20 ℃ to obtain the milk powder.
6. The method for preparing milk powder for preventing children from food preference as claimed in claim 5, wherein in S4 the mixed fruit powder, vegetable and fruit powder, yam powder, coix seed powder, Chinese date powder and wild jujube seed powder are crushed and sieved through a 160 mesh sieve, mixed for 8min, added with the base powder and mixed for 18 min.
7. The method for preparing milk powder for preventing children from preferring as claimed in claim 5, wherein the mixing humidity is 15-30% after the base powder is added into S4.
8. The method of claim 7, wherein the mixing temperature is 15 ℃ and the mixing humidity is 20% after the base powder is added to S4.
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| CN111296577A (en) * | 2020-03-20 | 2020-06-19 | 湖南康诺优品健康产业有限公司 | Milk powder formula and preparation method |
| CN112042758A (en) * | 2020-09-15 | 2020-12-08 | 四川金汇源农业科技有限责任公司 | Formula and preparation method of milk powder suitable for children with monophagia and anorexia |
| CN113396981A (en) * | 2021-06-29 | 2021-09-17 | 湖南宜贝生物科技有限公司 | Goat milk powder with stomach nourishing effect and preparation method thereof |
| CN113632848A (en) * | 2021-07-24 | 2021-11-12 | 香格里拉市圣达牦牛乳业有限公司 | Children milk powder beneficial to bone growth and preparation method thereof |
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