CN110973256A - Preparation method and composition of formula milk powder for preventing and reducing blood sugar - Google Patents
Preparation method and composition of formula milk powder for preventing and reducing blood sugar Download PDFInfo
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- CN110973256A CN110973256A CN201911335140.3A CN201911335140A CN110973256A CN 110973256 A CN110973256 A CN 110973256A CN 201911335140 A CN201911335140 A CN 201911335140A CN 110973256 A CN110973256 A CN 110973256A
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Abstract
The invention discloses a preparation method and composition of formula milk powder for preventing and reducing blood sugar, which comprises the following raw materials in parts by weight: 700 portions of cow milk, 5600 portions of desalted whey powder, 200 portions of desalted whey powder, 80-120 portions of isomaltooligosaccharide, 30-50 portions of concentrated whey protein powder, 25-35 portions of inulin, 10-15 portions of compound nutrient, 0.5-1 portion of direct vat set lactobacillus starter and 0.5-6 portions of bovine colostrum powder. The invention discloses a preparation method of the formula milk powder, which comprises the following steps: adding the direct vat set lactobacillus starter into the sterilized milk, and fermenting until the acidity value is 38-42 DEG T to obtain a fermented emulsion; mixing Lac bovis Seu Bubali, desalted whey powder, isomaltooligosaccharide, concentrated whey protein powder, inulin, and compound nutrients, adding water, homogenizing, sterilizing at high temperature, concentrating, adding fermented emulsion, stirring, and spray drying.
Description
Technical Field
The invention belongs to the field of dairy products, and particularly relates to a preparation method and composition of formula milk powder for preventing and reducing blood sugar.
Background
The milk is rich in nutrition, convenient to eat, high in quality and low in price, is called white blood, and is the most ideal natural food. The milk has complex composition, at least 100 kinds, and main components including water, fat, phospholipid, protein, lactose, inorganic salt, etc. The protein in milk is mainly casein, albumin, globulin, milk protein, etc., 8 kinds of more than 20 kinds of amino acids are essential amino acids, and the milk protein is complete protein with digestion rate as high as 98%. Milk fat is high-quality fat, has good quality, has a digestibility of over 95 percent, and contains a large amount of fat-soluble vitamins. Lactose in milk is galactose and lactose, which are the most digestible and absorbable saccharides. The milk also contains abundant minerals, calcium, phosphorus, ferrum, zinc, copper, manganese, and molybdenum. Most rarely, the milk has proper proportion of calcium and phosphorus, which is very beneficial to the absorption of calcium. Probiotic refers to microorganisms beneficial to the human body. Common probiotic products in the market are mainly liquid dairy products such as fermented milk or milk beverage, the quality guarantee period is short, and few fermented probiotic milk powder beneficial to long-distance transportation are available. Inulin is a carbohydrate that does not cause an increase in urine glucose. It is not hydrolyzed to monosaccharides in the upper part of the intestinal tract and thus does not raise blood sugar levels and insulin content. Studies today show that the reduction in fasting plasma glucose is a result of short chain fatty acids produced by fermentation of fructooligosaccharides in the colon. The bovine colostrum contains more than 7 growth factors, immunoglobulin, bioactive peptide binding protein, and vitamins and microelements required by human body, thereby endowing a series of health promotion functions to the bovine colostrum. The colostrum has obvious effects of improving symptoms, reducing blood sugar, enhancing immunity, resisting free radical damage and resisting aging, and has obvious blood sugar reducing effect.
Disclosure of Invention
The invention aims to provide a preparation method and composition of fermented formula milk powder.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows: the formula milk powder for preventing and reducing blood sugar comprises the following raw materials in parts by weight: 700 portions of cow milk, 5600 portions of desalted whey powder, 200 portions of desalted whey powder, 80-120 portions of isomaltooligosaccharide, 30-50 portions of concentrated whey protein powder, 25-35 portions of inulin, 10-15 portions of compound nutrient, 0.5-1 portion of direct vat set lactobacillus starter and 0.5-6 portions of bovine colostrum powder.
Further, the cow milk is full-cream cow milk powder and/or raw cow milk; preferably, when the cow milk is full-fat cow milk powder, the weight portion of the cow milk is 700-1200 portions; preferably, when the milk is raw milk, the weight portion of the milk is 2400 portions of the sodium chloride and 5600 portions.
Further, the compound nutrient comprises 450 parts of 350-calcium carbonate, 125 parts of 100-vitamin A, 6120-180 parts of vitamin B, 6.5-8.5 parts of vitamin C, 15-18 parts of vitamin E, 0.3-1.5 parts of vitamin D, 0.5-1.5 parts of folic acid, 15.6-19.2 parts of ferrous sulfate, 10.0-11.5 parts of zinc sulfate, 0.1-0.45 part of retinyl acetate, 6.5-7.5 parts of taurine, 12-18 parts of α -lactalbumin and 8.5-10.5 parts of magnesium gluconate.
Further, the direct vat set lactobacillus starter is obtained by mixing Bulgaria lactobacillus powder, streptococcus thermophilus powder and the like in mass.
The preparation method of the formula milk powder for preventing and reducing blood sugar is characterized by comprising the following steps:
(1) adding the direct vat set lactobacillus starter into the sterilized milk, and fermenting until the acidity value is 38-42 DEG T to obtain a fermented emulsion;
(2) uniformly mixing cow milk, desalted whey powder, isomaltooligosaccharide, concentrated whey protein powder, inulin and composite nutrient, adding water, homogenizing, sterilizing at high temperature, concentrating, adding fermentation emulsion, stirring uniformly, and spray drying to obtain fermented formula cow milk powder;
the homogenization treatment specifically operates as follows: adjusting homogenizing temperature to 40-46 deg.C and homogenizing pressure to 15-16Mpa, treating for 20-30min, increasing homogenizing temperature to 55-56 deg.C and homogenizing pressure to 13.5-14.2Mpa, treating for 10-15min, increasing homogenizing temperature to 62-68 deg.C and homogenizing pressure to 12.2-12.6Mpa, and treating for 8-12 min.
Further, in the step (1), the ratio of the direct vat set lactobacillus starter to the sterilized milk is 180-: 1000L.
Further, in the step (2), concentration is carried out until the solid content is 46-53 wt%.
Further, in the step (2), a spray drying tower is adopted in the spray drying process, the air inlet temperature is 150-185 ℃, the air exhaust temperature is 75-80 ℃, the tower temperature is 60-80 ℃, and the negative pressure in the tower is-25 to-47 KPa.
Further, in the step (2), the high-temperature sterilization specifically comprises the following steps: adjusting the sterilization temperature to 10-25 deg.C, sterilizing at 750-800MPa for 30-40 min; then the sterilization temperature is adjusted to be 30-35 ℃, the sterilization pressure is 400-500Mpa, and the sterilization lasts for 5-12 min.
By adopting the technical scheme of the invention, the following beneficial effects can be obtained:
(1) the milk powder obtained by the invention is mainly characterized in that a direct vat set milk starter is added, the lactobacillus bulgaricus and the streptococcus thermophilus powder with the same viable count are mixed, and the milk is sterilized and fermented to the acidity value of 38-42 DEG T, so that the milk powder has the taste of yogurt and the health-care effect of active probiotics.
(2) The process of the invention realizes the powdering of the fermented probiotic cow milk product, the shelf life of the product can reach two years at most, wherein the cow milk, the desalted whey powder, the isomaltooligosaccharide, the concentrated whey protein powder, the inulin and the compound nutrient are mixed and then are subjected to homogenization and high-temperature sterilization, on one hand, the problem of protein precipitation can be effectively reduced, on the other hand, the sterilization is thorough, the nutrient components are not destroyed by high-pressure treatment, the nutrient loss and the color, aroma and taste deterioration caused by high temperature are reduced, the nutrient components of the cow milk powder are retained to the maximum extent, the cow milk powder matched with the two processes has smooth taste and good stability, and the shelf life of the product can reach more.
(3) The processing process of the invention is not influenced by the size and shape of the raw materials, the nutritional ingredients and good taste of the milk powder are retained to a greater extent, the product is not a common liquid probiotic product in the market but is in a powder shape, the process is easy to operate, the production method is simple, the taste is good, and the obtained fermented milk powder is rich in nutrition, contains probiotics, immunoregulatory peptide and other components, and can enhance the physique and vitality of human bodies.
(4) The milk powder is added with the bovine colostrum, and the bovine colostrum contains more than 7 growth factors, immunoglobulin, bioactive peptide binding protein, vitamins and trace elements required by human body, thereby endowing the bovine colostrum with a series of effects, and the bovine colostrum has the functions of obviously improving symptoms, reducing blood sugar and enhancing body immunity, wherein the blood sugar reducing effect is obvious.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
Example 1
A formula milk powder for preventing and reducing blood sugar comprises 702.8kg of full cream milk powder, 150kg of desalted whey powder, 90kg of isomaltooligosaccharide, 30kg of concentrated whey protein powder, 20kg of inulin, 6.5kg of compound nutrients, 0.2kg of direct vat set lactobacillus starter and 0.5kg of bovine colostrum powder. The direct vat set lactobacillus starter is prepared by mixing Bulgaria lactobacillus powder, streptococcus thermophilus powder and the like in mass.
The compound nutrients comprise 350g of calcium carbonate, 115g of vitamin A, 6125 g g of vitamin B, 6.8g of vitamin C, 16g of vitamin E, 0.8g of vitamin D, 0.8g of folic acid, 16g of ferrous sulfate, 10g of zinc sulfate, 0.1g of retinyl acetate, 6.5g of taurine, 12.5g of α -lactalbumin and 8.5g of magnesium gluconate.
The preparation method of the formula milk powder comprises the following steps:
(1) adding the direct vat set lactobacillus starter into the sterilized cow milk, and uniformly mixing, wherein the proportion of the direct vat set lactobacillus starter to the sterilized cow milk is 220 DCU: fermenting for 1000L until the acidity value is 38T to obtain a fermented emulsion;
(2) mixing whole milk powder, desalted whey powder, isomaltooligosaccharide, concentrated whey protein powder, inulin and composite nutrient uniformly, adding water, homogenizing, sterilizing at high temperature, concentrating until the solid content is 46wt%, adding the fermented emulsion, stirring uniformly, and spray drying to obtain the formula milk powder.
The homogenization treatment specifically comprises the following operations: adjusting homogenizing temperature to 46 deg.C and homogenizing pressure to 15Mpa, treating for 30min, increasing homogenizing temperature to 55 deg.C and homogenizing pressure to 14.2Mpa, treating for 10min, increasing homogenizing temperature to 68 deg.C and homogenizing pressure to 12.2Mpa, and treating for 12 min;
the high-temperature sterilization specifically comprises the following steps: adjusting the sterilization temperature to 10 deg.C, sterilizing under 800Mpa for 30 min; then adjusting the sterilization temperature to 35 ℃, the sterilization pressure to 400Mpa, and sterilizing for 12 min;
the spray drying process adopts a spray drying tower, the air inlet temperature is 150 ℃, the air exhaust temperature is 80 ℃, the tower temperature is 60 ℃, and the negative pressure in the tower is-47 KPa.
Example 2
A formula milk powder for preventing and reducing blood sugar comprises 666.5kg of full-cream milk powder, 162kg of desalted whey powder, 94kg of isomaltooligosaccharide, 36kg of concentrated whey protein powder, 25.6kg of inulin, 15kg of compound nutrients, 0.35kg of direct vat set lactobacillus starter and 0.55kg of bovine colostrum powder.
The compound nutrients comprise 345g of calcium carbonate, 120g of vitamin A, 6125 g g of vitamin B, 6.9g of vitamin C, 17.2g of vitamin E, 0.83g of vitamin D, 0.85g of folic acid, 15.5g of ferrous sulfate, 10.2g of zinc sulfate, 0.16g of retinyl acetate, 6.4g of taurine, 17g of α -lactalbumin and 9g of magnesium gluconate.
The preparation method of the formula milk powder comprises the following steps:
(1) adding the direct vat set lactobacillus starter into the sterilized cow milk, and uniformly mixing, wherein the proportion of the direct vat set lactobacillus starter to the sterilized cow milk is 180 DCU: fermenting for 1000L until the acidity value is 42T to obtain a fermented emulsion;
(2) mixing raw milk, desalted whey powder, isomaltooligosaccharide, concentrated whey protein powder, inulin and composite nutrient uniformly, adding water, homogenizing, sterilizing at high temperature, concentrating until the solid content is 53wt%, adding the fermented emulsion, stirring uniformly, and spray drying to obtain the fermented formula milk powder.
The homogenization treatment specifically comprises the following operations: adjusting homogenizing temperature to 40 deg.C and homogenizing pressure to 16Mpa, treating for 20min, increasing homogenizing temperature to 56 deg.C and homogenizing pressure to 13.5Mpa, treating for 15min, increasing homogenizing temperature to 62 deg.C and homogenizing pressure to 12.6Mpa, and treating for 8 min;
the high-temperature sterilization specifically comprises the following steps: adjusting the sterilization temperature to 25 deg.C, sterilizing under 750Mpa for 40 min; then adjusting the sterilization temperature to 30 ℃, the sterilization pressure to 500Mpa, and sterilizing for 5 min;
the spray drying process adopts a spray drying tower, the air inlet temperature is 185 ℃, the air exhaust temperature is 75 ℃, the tower temperature is 80 ℃, and the negative pressure in the tower is-25 KPa.
Example 3
A formula milk powder for preventing and reducing blood sugar comprises 666.5kg of full-cream milk powder, 162kg of desalted whey powder, 94kg of isomaltooligosaccharide, 36kg of concentrated whey protein powder, 25.6kg of inulin, 15kg of compound nutrients, 0.35kg of direct vat set lactobacillus starter and 0.55kg of bovine colostrum powder.
The compound nutrient comprises 350g of calcium carbonate, 120.5g of vitamin A, 6128 g of vitamin B, 6.8g of vitamin C, 18.2g of vitamin E, 0.85g of vitamin D, 0.84g of folic acid, 14.5g of ferrous sulfate, 10.4g of zinc sulfate, 0.14g of retinyl acetate, 6.7g of taurine, 15.5g of α -lactalbumin and 10.5g of magnesium gluconate.
The preparation method of the fermented formula milk powder comprises the following steps:
(1) adding the direct vat set lactobacillus starter into the sterilized cow milk, and uniformly mixing, wherein the proportion of the direct vat set lactobacillus starter to the sterilized cow milk is 210 DCU: fermenting for 1000L until the acidity value is 40T to obtain a fermented emulsion;
(2) mixing whole milk powder, desalted whey powder, isomaltooligosaccharide, concentrated whey protein powder, inulin and composite nutrient uniformly, adding water, homogenizing, sterilizing at high temperature, concentrating until the solid content is 47wt%, adding the fermented emulsion, stirring uniformly, and spray drying to obtain fermented milk powder.
The homogenization treatment specifically comprises the following operations: adjusting homogenizing temperature to 44 deg.C and homogenizing pressure to 15.3Mpa, treating for 28min, increasing homogenizing temperature to 55 deg.C and homogenizing pressure to 14Mpa, treating for 12min, increasing homogenizing temperature to 66 deg.C and homogenizing pressure to 12.3Mpa, and treating for 11 min;
the high-temperature sterilization specifically comprises the following steps: adjusting the sterilization temperature to 15 deg.C, sterilizing under 780Mpa for 33 min; then adjusting the sterilization temperature to 34 ℃, the sterilization pressure to 430Mpa, and sterilizing for 10 min;
the spray drying process adopts a spray drying tower, the air inlet temperature is 160 ℃, the air exhaust temperature is 78 ℃, the tower temperature is 65 ℃, and the negative pressure in the tower is-40 KPa.
Example 4
A formula milk powder for preventing and reducing blood sugar comprises 658.56kg of full cream milk powder, 170kg of desalted whey powder, 95kg of isomaltooligosaccharide, 34kg of concentrated whey protein powder, 26kg of inulin, 15.5kg of compound nutrient, 0.38kg of direct vat set lactobacillus starter and 0.56kg of bovine colostrum powder.
The compound nutrients comprise 369g of calcium carbonate, 120g of vitamin A, 6125 g of vitamin B, 6.5g of vitamin C, 18.3g of vitamin E, 0.8g of vitamin D, 0.84g of folic acid, 15.5g of ferrous sulfate, 10.6g of zinc sulfate, 0.13g of retinyl acetate, 6.8g of taurine, 17.5g of α -lactalbumin and 9.5g of magnesium gluconate.
The preparation method of the fermented formula milk powder comprises the following steps:
(1) adding the direct vat set lactobacillus starter into the sterilized cow milk, and uniformly mixing, wherein the proportion of the direct vat set lactobacillus starter to the sterilized cow milk is 210 DCU: fermenting for 1000L until the acidity value is 40T to obtain a fermented emulsion;
(2) mixing whole milk powder, desalted whey powder, isomaltooligosaccharide, concentrated whey protein powder, inulin and composite nutrient uniformly, adding water, homogenizing, sterilizing at high temperature, concentrating until the solid content is 47wt%, adding the fermented emulsion, stirring uniformly, and spray drying to obtain the fermented formula milk powder.
The homogenization treatment specifically comprises the following operations: adjusting homogenizing temperature to 44 deg.C and homogenizing pressure to 15.3Mpa, treating for 28min, increasing homogenizing temperature to 55 deg.C and homogenizing pressure to 14Mpa, treating for 12min, increasing homogenizing temperature to 66 deg.C and homogenizing pressure to 12.3Mpa, and treating for 11 min;
the high-temperature sterilization specifically comprises the following steps: adjusting the sterilization temperature to 15 deg.C, sterilizing under 780Mpa for 33 min; then adjusting the sterilization temperature to 34 ℃, the sterilization pressure to 430Mpa, and sterilizing for 10 min;
the spray drying process adopts a spray drying tower, the air inlet temperature is 160 ℃, the air exhaust temperature is 78 ℃, the tower temperature is 65 ℃, and the negative pressure in the tower is-40 KPa.
Comparative example 1
A formula milk powder comprises the following raw materials: 727kg of full-cream milk powder, 120kg of desalted whey powder, 80kg of isomaltooligosaccharide, 30kg of concentrated whey protein powder, 30kg of inulin and 13kg of compound nutrient.
The compound nutrients comprise 350g of calcium carbonate, 115g of vitamin A, 6125 g g of vitamin B, 6.8g of vitamin C, 16g of vitamin E, 0.8g of vitamin D, 0.8g of folic acid, 16g of ferrous sulfate, 10g of zinc sulfate, 0.1g of retinyl acetate, 6.5g of taurine, 13g of α -lactalbumin and 8.5g of magnesium gluconate.
The preparation method of the milk powder comprises the following steps: mixing whole milk powder, desalted whey powder, isomaltooligosaccharide, concentrated whey protein powder, inulin and composite nutrient uniformly, adding water, homogenizing, sterilizing at high temperature, concentrating until the solid content is 49wt%, and spray drying to obtain milk powder.
The homogenization treatment specifically comprises the following operations: adjusting homogenizing temperature to 43 deg.C and homogenizing pressure to 15.5Mpa, treating for 25min, increasing homogenizing temperature to 55.5 deg.C and homogenizing pressure to 13.8Mpa, treating for 13min, increasing homogenizing temperature to 65 deg.C, adjusting homogenizing pressure to 12.4Mpa, and treating for 10 min;
the high-temperature sterilization specifically comprises the following steps: adjusting the sterilization temperature to 18 deg.C, sterilizing under 770Mpa for 35 min; then adjusting the sterilization temperature to 36 ℃, the sterilization pressure to 450Mpa, and sterilizing for 8 min;
the spray drying process adopts spray drying tower with inlet air temperature of 166 deg.C, exhaust air temperature of 77 deg.C, tower temperature of 70 deg.C, and negative pressure of-35 KPa in the tower.
Comparative example 2
A formula milk powder comprises the following raw materials: 704.3kg of full-cream milk powder, 110kg of desalted whey powder, 110kg of isomaltooligosaccharide, 35kg of concentrated whey protein powder, 25kg of inulin, 15kg of compound nutrient and 0.7 part of direct vat set lactobacillus starter.
The compound nutrients comprise 350g of calcium carbonate, 120.5g of vitamin A, 6128 g of vitamin B, 6.8g of vitamin C, 18.2g of vitamin E, 0.85g of vitamin D, 0.84g of folic acid, 14.5g of ferrous sulfate, 10.4g of zinc sulfate, 0.14g of retinyl acetate, 6.7g of taurine, 15.5g of α -lactalbumin and 9g of magnesium gluconate.
The preparation method of the fermented milk powder comprises the following steps:
(1) adding the lactobacillus bulgaricus agent into the sterilized milk, and uniformly mixing, wherein the ratio of the lactobacillus bulgaricus agent to the sterilized milk is 200 DCU: fermenting for 1000L until the acidity value is 40T to obtain a fermented emulsion;
(2) mixing whole milk powder, desalted whey powder, isomaltooligosaccharide, concentrated whey protein powder, inulin and composite nutrient uniformly, adding water, homogenizing, sterilizing at high temperature, concentrating until the solid content is 49wt%, adding fermented emulsion, stirring uniformly, and spray drying to obtain milk powder.
The homogenization treatment specifically comprises the following operations: adjusting homogenizing temperature to 43 deg.C and homogenizing pressure to 15.5Mpa, treating for 25min, increasing homogenizing temperature to 55.5 deg.C and homogenizing pressure to 13.8Mpa, treating for 13min, increasing homogenizing temperature to 65 deg.C, adjusting homogenizing pressure to 12.4Mpa, and treating for 10 min;
the high-temperature sterilization specifically comprises the following steps: adjusting the sterilization temperature to 18 deg.C, sterilizing under 770Mpa for 35 min; then adjusting the sterilization temperature to 36 ℃, the sterilization pressure to 450Mpa, and sterilizing for 8 min;
the spray drying process adopts spray drying tower with inlet air temperature of 166 deg.C, exhaust air temperature of 77 deg.C, tower temperature of 70 deg.C, and negative pressure of-35 KPa in the tower.
Comparative example 3
A formula milk powder comprises the following raw materials: 580kg of full-cream milk powder, 210kg of desalted whey powder, 130kg of isomaltooligosaccharide, 110kg of concentrated whey protein powder, 35kg of inulin, 13kg of compound nutrient and 0.75kg of direct vat set lactobacillus starter.
The compound nutrients comprise 369g of calcium carbonate, 120g of vitamin A, 6125 g of vitamin B, 6.5g of vitamin C, 18.3g of vitamin E, 0.8g of vitamin D, 0.84g of folic acid, 15.5g of ferrous sulfate, 10.6g of zinc sulfate, 0.13g of retinyl acetate, 6.8g of taurine, 17.5g of α -lactalbumin and 10g of magnesium gluconate.
The preparation method of the fermented formula milk powder comprises the following steps:
(1) adding the direct vat set lactobacillus starter into the sterilized cow milk, and uniformly mixing, wherein the proportion of the direct vat set lactobacillus starter to the sterilized cow milk is 200 DCU: fermenting for 1000L until the acidity value is 40T to obtain a fermented emulsion;
(2) mixing whole milk powder, desalted whey powder, isomaltooligosaccharide, concentrated whey protein powder, inulin and composite nutrient uniformly, adding water, sterilizing at high temperature under pressure, concentrating until the solid content is 49wt%, adding the fermented emulsion, stirring uniformly, and spray drying to obtain milk powder.
The high-temperature pressure sterilization specifically comprises the following operations: adjusting the sterilization temperature to 18 deg.C, sterilizing under 770Mpa for 35 min; then adjusting the sterilization temperature to 36 ℃, the sterilization pressure to 450Mpa, and sterilizing for 8 min;
the spray drying process adopts spray drying tower with inlet air temperature of 166 deg.C, exhaust air temperature of 77 deg.C, tower temperature of 70 deg.C, and negative pressure of-35 KPa in the tower.
The fermented formula milk powder obtained in example 4, the milk powder obtained in comparative example 1 and the fermented milk powders obtained in comparative examples 2-3 were subjected to sensory comparison and probiotic comparison, and the results were as follows:
the fermented milk powder obtained in example 4, the milk powder obtained in comparative example 1, and the fermented milk powders obtained in comparative examples 2 to 3 were subjected to stability evaluation, and the results were as follows:
the stability scores in the scheme are as follows:
the above results show that: the invention has rich nutrition, contains rich probiotics, reduces the nutrient loss and color, aroma and taste deterioration caused by high temperature, furthest retains the nutrient components of the milk powder, has good stability, and has the product shelf life of more than 2 years. Meanwhile, the milk powder has the milk flavor, and the milk flavor is very good when the milk powder is drunk.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (9)
1. The formula milk powder for preventing and reducing blood sugar is characterized by comprising the following raw materials in parts by weight: 700 portions of cow milk, 5600 portions of desalted whey powder, 200 portions of desalted whey powder, 80-120 portions of isomaltooligosaccharide, 30-50 portions of concentrated whey protein powder, 25-35 portions of inulin, 10-15 portions of compound nutrient, 0.5-1 portion of direct vat set lactobacillus starter and 0.5-6 portions of bovine colostrum powder.
2. The composition of a prophylactic and hypoglycemic formula according to claim 1, wherein the milk is whole milk powder and/or raw milk; preferably, when the cow milk is full-fat cow milk powder, the weight portion of the cow milk is 700-1200 portions; preferably, when the milk is raw milk, the weight portion of the milk is 2400 portions of the sodium chloride and 5600 portions.
3. The composition of formula milk powder for preventing and reducing blood sugar as claimed in claim 1, wherein the compound nutrients comprise 450 portions of calcium carbonate 350-.
4. The composition of claim 1, wherein the direct vat set lactic acid bacteria starter is prepared by mixing Bulgaria lactobacillus powder and Streptococcus thermophilus powder.
5. A method for preparing a blood glucose preventing and reducing formula according to any one of claims 1 to 4, comprising the steps of:
(1) adding the direct vat set lactobacillus starter into the sterilized milk, and fermenting until the acidity value is 38-42 DEG T to obtain a fermented emulsion;
(2) uniformly mixing cow milk, desalted whey powder, isomaltooligosaccharide, concentrated whey protein powder, inulin and composite nutrient, adding water, homogenizing, sterilizing at high temperature, concentrating, adding fermentation emulsion, stirring uniformly, and spray drying to obtain fermented formula cow milk powder;
the homogenization treatment specifically operates as follows: adjusting homogenizing temperature to 40-46 deg.C and homogenizing pressure to 15-16Mpa, treating for 20-30min, increasing homogenizing temperature to 55-56 deg.C and homogenizing pressure to 13.5-14.2Mpa, treating for 10-15min, increasing homogenizing temperature to 62-68 deg.C and homogenizing pressure to 12.2-12.6Mpa, and treating for 8-12 min.
6. The method for preparing a blood glucose preventing and reducing formula milk powder according to claim 5, wherein the method comprises the following steps: in the step (1), the ratio of the direct vat set lactobacillus starter to the sterilizing milk is 180-: 1000L.
7. The method for preparing a blood glucose preventing and reducing formula milk powder according to claim 5, wherein the method comprises the following steps: in step (2), concentrating to a solid content of 46-53 wt%.
8. The method for preparing a blood glucose preventing and reducing formula milk powder according to claim 5, wherein the method comprises the following steps: in the step (2), a spray drying tower is adopted in the spray drying process, the air inlet temperature is 150-185 ℃, the air exhaust temperature is 75-80 ℃, the tower temperature is 60-80 ℃, and the negative pressure in the tower is-25 to-47 KPa.
9. The method for preparing a blood glucose preventing and reducing formula milk powder according to claim 5, wherein the method comprises the following steps: in the step (2), the high-temperature sterilization is specifically performed as follows: adjusting the sterilization temperature to 10-25 deg.C, sterilizing at 750-800MPa for 30-40 min; then the sterilization temperature is adjusted to be 30-35 ℃, the sterilization pressure is 400-500Mpa, and the sterilization lasts for 5-12 min.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112042753A (en) * | 2020-09-16 | 2020-12-08 | 甘肃华羚乳品股份有限公司 | Modified milk powder suitable for diabetes patients and preparation method thereof |
| CN112616936A (en) * | 2020-12-30 | 2021-04-09 | 光明乳业股份有限公司 | Milk powder for assisting sleep and preparation method thereof |
| CN112790245A (en) * | 2021-01-04 | 2021-05-14 | 北大荒完达山乳业股份有限公司 | Flavored fermented milk and preparation method thereof |
| CN114651873A (en) * | 2022-02-22 | 2022-06-24 | 黑龙江益得莱乳业科技有限公司 | Health-care modified milk powder assisting in reducing high blood pressure, high blood sugar and low blood Glucose (GI) and preparation method thereof |
-
2019
- 2019-12-23 CN CN201911335140.3A patent/CN110973256A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112042753A (en) * | 2020-09-16 | 2020-12-08 | 甘肃华羚乳品股份有限公司 | Modified milk powder suitable for diabetes patients and preparation method thereof |
| CN112616936A (en) * | 2020-12-30 | 2021-04-09 | 光明乳业股份有限公司 | Milk powder for assisting sleep and preparation method thereof |
| CN112790245A (en) * | 2021-01-04 | 2021-05-14 | 北大荒完达山乳业股份有限公司 | Flavored fermented milk and preparation method thereof |
| CN114651873A (en) * | 2022-02-22 | 2022-06-24 | 黑龙江益得莱乳业科技有限公司 | Health-care modified milk powder assisting in reducing high blood pressure, high blood sugar and low blood Glucose (GI) and preparation method thereof |
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