CN112021408B - Processing method for improving sensitization of milk powder - Google Patents
Processing method for improving sensitization of milk powder Download PDFInfo
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Abstract
The invention relates to a processing method for improving the sensitization of milk powder. The invention mainly adopts an intermittent high-pressure treatment-polyphenol crosslinking mode to treat the milk powder, reduces the sensitization of beta-lactoglobulin and casein, and further provides low sensitization milk powder for people allergic to milk powder protein, especially children allergic to milk powder protein. The invention uses intermittent high-pressure treatment technology to damage the allergen protein structure to a certain extent, so that the allergenic protein in the milk is moderately denatured, and the antigenic epitope sites of the allergenic protein are inactivated, thereby reducing the allergenicity of the milk. The concentrated mulberry and blueberry juice or juice extract added in the milk powder suspension is rich in anthocyanin and procyanidine, namely plant polyphenol, reacts and crosslinks with protein in the milk powder suspension to form polyphenol-protein complex, so that the binding and threshing capacity of immunoglobulin E (IgE) is reduced, and the allergic reaction of milk is further weakened.
Description
Technical Field
The invention relates to a processing method for improving the sensitization of milk powder, belonging to the technical field of food processing.
Background
Food allergy is an abnormal immune response of the body to certain foods ingested. A foreign epidemiological investigation and research shows that the food allergy detection rate of children is 6-8% and the food allergy detection rate of adults is 2.5% in the world, and the continuous food allergy causes a series of allergic rhinitis, asthma and other allergic diseases, so that the life safety and the life quality of people are seriously influenced, and food allergy patients are increasingly increased. Thus, food allergy is a food safety issue of great concern.
The conventional methods for reducing food sensitization are as follows. (1) Heating: thermal processing is a common food processing method, and thermal processing affects the spatial conformation of proteins, so that conformational epitopes on the surface of allergen proteins are destroyed, and the binding activity of the allergen proteins to human IgE is reduced, thereby reducing the sensitization, but the reduction degree of allergen is different, and other food components are considered, such as: sugar, lipid, etc.; even thermal processing may cause the food to develop new allergenic epitopes, or expose originally hidden epitopes, improving its binding capacity to IgE, resulting in an enhancement of food sensitization. So the middle heat processing in the preparation of hypoallergenic milk powder is generally used as an auxiliary processing method. (2) High pressure: the high pressure can induce the structural change of protein, and the reactivity of the allergen is changed by the recombinant food allergen, but the effect is not clear due to the high cost, and the dairy products treated by the high pressure are not commercially produced at present. (3) Microwave irradiation: the structural performance of the cow milk protein is also affected by microwave irradiation treatment, microwaves are electromagnetic waves, and the heating effect is realized by absorbing microwave energy by rotating dipole water molecules and ion components in food by utilizing microwave energy, which is different from the traditional method. The irradiation treatment alters the structure of the allergen epitope and thus irradiation techniques can be used to reduce the sensitization of the protein. However, the national food administration has clearly specified that infant milk powder is a raw material which does not allow irradiation treatment, and greatly limits the application of irradiation technology. (4) Fermentation: lactic Acid Bacteria (LAB) hydrolyse milk proteins after fermentation, which have an important influence on the digestibility of milk and the production of bioactive peptides, and proteolysis can destroy some epitopes, thus reducing the allergy of milk. Thus, lactobacillus fermentation is also an effective means of reducing the antigenicity of whey proteins. According to the European pediatric gastroenterology and nutrition institute (ESPGHAN) committee, the combination of enzymolysis and fermentation has not been applied to the commercial production of hypoallergenic formulas, since the true safety of probiotics contained in the formulas has not been fully evaluated. (5) Enzymatic hydrolysis: the effect on the allergen is mainly to hydrolyze the allergen protein into small molecular peptide fragments by breaking protein peptide bonds, so as to reduce the molecular weight of the small molecular peptide fragments, or to change the tertiary structure of allergen epitopes and cut off some epitopes on the surface of the allergen protein, so that the aim of reducing the allergenicity of the allergen protein is fulfilled, and the small molecular polypeptide generated by hydrolysis has special effects on human bodies, and has the advantages of mature process, low cost, mild conditions and the like, but some bitter peptides are easy to generate in the hydrolysis process, so that the development and the application of the enzymatic hydrolysis method in the low-allergenicity formula milk powder are seriously influenced.
In 1995, the national Food and Agriculture Organization (FAO) and World Health Organization (WHO) published eight general classes of common allergic foods, including peanuts, soybeans, eggs, milk, crustaceans, fish, nuts and wheat, and more than 90% of food allergic reactions were caused by these 8 classes of foods. Milk is one of the most common causes of food allergy in humans, especially for children, 2-2.5% of which develop allergic reactions within one year of age and 1.6-2.8% of which develop allergic reactions within two years of age. Milk and its products are used in a wide variety of food applications such as margarines, biscuits, pies, puddings, candies and the like. Allergy to milk and its products is a worldwide concern, with lowering the allergenicity of milk and its products being a hotspot problem in the field of allergy research.
Chinese patent document CN110946180A (application number CN 201911231066.0) discloses a preparation method of low-sensitivity transparent milk, which mainly comprises the steps of destroying the allergic epitope structure of milk protein by ultrasound, and achieving the effect of reducing the sensitization of the milk under the condition of hardly influencing the quality of the milk. Chinese patent document CN108576233A (application number CN 201810252433.4) discloses a processing method of hypoallergenic egg milk powder, which can improve enzymolysis efficiency by preparing egg milk powder through ultrasonic-assisted enzymolysis and dry glycosylation cooperative treatment, ensure that more proteolysis is more beneficial to digestion and absorption, promote glycosylation reaction by expanding a molecular structure, and reduce product allergenicity through efficient enzymolysis and glycosylation. Further research into methods for reducing the allergenicity of milk and its products is still needed, taking into account the allergenicity reducing effect and the food safety and flavor.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a processing method for improving the sensitization of milk powder, which is scientific and reasonable, has strong operability and is easy to realize large-scale production, and the sensitization of the milk powder can be obviously reduced.
The technical scheme of the invention is as follows:
a processing method for improving the sensitization of milk powder comprises the following steps:
(1) Pretreatment of milk powder: adding weak alkaline water with pH of 7.5-8.5 into milk powder, mixing well, homogenizing to obtain milk powder suspension;
(2) Batch high pressure treatment-polyphenol crosslinking: carrying out intermittent high-pressure treatment on the homogenized milk powder suspension in the step (1), adding taurine into the intermittent high-pressure treated milk powder suspension, wherein the adding amount of the taurine is 0.1-0.5 per mill of the mass of the milk powder, uniformly mixing, adding concentrated juice or juice extract, and carrying out polyphenol crosslinking, wherein the adding amount of the concentrated juice or juice extract is 15-35 per mill of the volume of the milk powder suspension;
(3) Spray drying: and (3) carrying out spray drying on the milk powder suspension crosslinked by the polyphenol in the step (2) to obtain the hypoallergenic milk powder.
According to a preferred embodiment of the present invention, the milk powder in step (1) is whole milk powder, skim milk powder or formula milk powder.
According to a preferred embodiment of the invention, the pH of the aqueous alkali in step (1) is 8.0.
According to the invention, the addition amount of the weak alkaline water in the step (1) is 20-50% of the mass of the milk powder; preferably 30-40%.
According to a preferred embodiment of the present invention, the homogenizing conditions in step (1) are: homogenizing under 10-30MPa for 3-10min; preferably homogenized for 5min at a pressure of 20 MPa.
According to a preferred embodiment of the present invention, the conditions of the batch-type high-pressure treatment in the step (2) are: the pressure is 80-500MPa, the time of each high-pressure treatment is 3-10min, the interval of each high-pressure treatment is 3-10min, and the total high-pressure treatment is 3-5 times; preferably, the pressure is 80-300MPa, the time of each high-pressure treatment is 5min, the interval of each high-pressure treatment is 5min, and the total high-pressure treatment is 3 times.
According to the invention, the taurine in the step (2) is preferably added in an amount of 0.2 to 0.4 per mill of the mass of the milk powder.
According to a preferred embodiment of the invention, the concentrated juice or juice extract in step (2) is added in an amount of 20-30% by volume of the milk powder suspension.
According to a preferred embodiment of the invention, the temperature of the crosslinking of the polyphenols in step (2) is 25-40℃and the time is 10-25min.
According to a preferred embodiment of the present invention, the concentrated juice or juice extract in step (2) is a concentrated juice or juice extract of mulberry and blueberry.
Further preferably, the preparation method of the fruit juice extract comprises the following steps: cleaning mulberries and blueberries, and pulping in a pulping machine according to a mass ratio of 1:1 after the water on the surface of the mulberries and the blueberries is naturally dried to obtain mulberry and blueberry mixed pulp; adding food grade ethanol with the volume of 10-25% of the mixed pulp, extracting, filtering, and removing ethanol from the filtrate at 80deg.C to obtain fruit juice extract.
The concentrated juice or juice extract contains rich plant polyphenols, and polyphenols can be crosslinked with proteins to form a polyphenol-protein complex.
According to a preferred embodiment of the present invention, the spray-drying conditions in step (3) are: the air inlet temperature is 140-190 ℃, the air outlet temperature is 60-85 ℃, and the feeding speed is 10-20mL/min.
The beneficial effects are that:
1. the invention mainly adopts an intermittent high-pressure treatment-polyphenol crosslinking mode to treat the milk powder, reduces the sensitization of beta-lactoglobulin and casein, and further provides low sensitization milk powder for people allergic to milk powder protein, especially children allergic to milk powder protein.
2. The high pressure treatment can induce a change in protein structure, altering the reactivity of the allergen by recombining the food allergen structure. The invention uses intermittent high-pressure treatment technology to damage the allergen protein structure to a certain extent, so that the allergenic protein in the milk is moderately denatured, and the antigenic epitope sites of the allergenic protein are inactivated, thereby reducing the allergenicity of the milk.
3. The polyphenols in plants have a high affinity for proteins and form soluble and insoluble complexes with unique functions. The concentrated mulberry and blueberry juice or juice extract added in the milk powder suspension is rich in anthocyanin and procyanidine, namely plant polyphenol, reacts and crosslinks with protein in the milk powder suspension to form polyphenol-protein complex, so that the binding and threshing capacity of immunoglobulin E (IgE) is reduced, and the allergic reaction of milk is further weakened.
4. In the process of preparing the low-sensitization milk powder, taurine which is a sulfur-containing amino acid with a simple structure in an animal body is particularly added, so that the formation of a plant polyphenol-protein complex can be promoted, the stability of the complex is maintained, the surface exposure of a protein allergen is reduced, and the sensitization of milk is further reduced. In addition, the beta-lactoglobulin is a main allergen component in milk powder, and has strong sensitization due to the characteristics of high stability and non-existence in human breast milk, and taurine can relieve intestinal damage caused by beta-lactoglobulin sensitization, thereby relieving anaphylactic reaction.
5. The water for dissolving the milk powder is weak alkaline water with pH of 8, and the weak alkaline water is favorable for the interaction of concentrated juice or juice extract and protein in the milk powder, promotes plant polyphenol and sensitized protein to form a complex, masks epitope or changes the structure of the sensitized protein, and better relieves anaphylactic reaction.
6. The low-sensitization milk powder prepared by the invention not only maintains the original specific fresh flavor and taste of the milk powder, but also is particularly added with taurine, concentrated juice or juice extract, thereby greatly reducing the sensitization of the milk, being safer to eat and being more easily loved by consumers.
7. The processing method for improving the sensitization of the milk powder is mild in condition, safe to operate, low in cost, low in energy consumption, obvious in action effect, simple to operate, suitable for industrial production and capable of greatly benefiting people with milk allergy.
Drawings
FIG. 1 is a comparative graph of IgE binding capacity of different milk powders, which is four-necked showing that P < 0.01 is very significantly different from that of the negative control group; delta represents P < 0.05, significantly different from the positive control group.
FIG. 2 is a graph comparing the percentages of mast cells degranulation for different milk powders, four-tailed, showing a P < 0.01, very significantly different from the negative control group; delta represents P < 0.05, significantly different from the positive control group.
Detailed Description
The invention will be further illustrated with reference to specific examples, but the scope of the invention is not limited thereto.
The experimental methods described in the following examples are all conventional methods unless otherwise specified; the reagents and materials, unless otherwise specified, are commercially available.
Example 1
A processing method for improving the sensitization of milk powder comprises the following steps:
1) Preparing a fruit juice extract: respectively cleaning 30kg of mulberries and 30kg of blueberries, and after the water on the surface is naturally dried, putting the mulberries and the blueberries into a beating machine according to the mass ratio of 1:1, and beating for 10min at 20Hz to obtain mulberry and blueberry mixed pulp; adding food grade ethanol with ethanol content of 15% of the volume of the mixed pulp, extracting, filtering, and removing ethanol from the filtrate at 80deg.C to obtain fruit juice extract;
2) Pretreatment of milk powder: taking 10kg of skimmed milk powder, adding weak alkaline water with pH of 8.0 into the milk powder, wherein the addition amount of the weak alkaline water is 30% of the mass of the milk powder, mixing, placing into a homogenizer, homogenizing for 5min under the pressure of 20MPa, and obtaining milk powder suspension;
3) Batch high pressure treatment: placing the homogenized milk powder suspension obtained in the step 2) into a sealed container, vacuumizing, placing into high-pressure equipment, and performing intermittent high-pressure treatment for 3 times under the pressure of 80MPa for 5min each time, wherein the intermittent high-pressure treatment is performed for 5min each time;
4) Crosslinking of polyphenols: adding taurine into the milk powder suspension subjected to the high-pressure treatment in the step 3), wherein the adding amount of the taurine is 0.1 per mill of the mass of the milk powder, adding the fruit juice extract prepared in the step 1) into the milk powder suspension after uniform mixing, wherein the adding amount of the fruit juice extract is 15 per mill of the volume of the milk powder suspension, placing the milk powder suspension in a constant-temperature water bath table for polyphenol crosslinking, wherein the polyphenol crosslinking temperature is 25 ℃ and the time is 10min, so that polyphenol in the fruit juice extract fully reacts and crosslinks with protein in the milk powder to form a plant polyphenol and protein compound;
5) Spray drying: and (3) spray drying the milk powder suspension subjected to the polyphenol crosslinking treatment in the step (4), wherein the air inlet temperature is 150 ℃, the air outlet temperature is 70 ℃, and the feeding speed is 15mL/min, so as to obtain the hypoallergenic milk powder.
Example 2
A processing method for improving the sensitization of milk powder comprises the following steps:
1) Preparing a fruit juice extract: respectively cleaning 30kg of mulberries and 30kg of blueberries, and after the water on the surface is naturally dried, putting the mulberries and the blueberries into a beating machine according to the mass ratio of 1:1, and beating for 10min at 20Hz to obtain mulberry and blueberry mixed pulp; adding food grade ethanol with ethanol content of 15% of the volume of the mixed pulp, extracting, filtering, and removing ethanol from the filtrate at 80deg.C to obtain fruit juice extract;
2) Pretreatment of milk powder: taking 10kg of skimmed milk powder, adding weak alkaline water with pH of 8.0 into the milk powder, wherein the addition amount of the weak alkaline water is 30% of the mass of the milk powder, mixing, placing into a homogenizer, homogenizing for 5min under the pressure of 20MPa, and obtaining milk powder suspension;
3) Batch high pressure treatment: placing the homogenized milk powder suspension obtained in the step 2) into a sealed container, vacuumizing, placing into high-pressure equipment, and performing intermittent high-pressure treatment for 3 times under the pressure of 150MPa for 5min each time and 5min each time;
4) Crosslinking of polyphenols: adding taurine into the milk powder suspension subjected to the high-pressure treatment in the step 3), wherein the adding amount of the taurine is 0.3 per mill of the mass of the milk powder, adding the fruit juice extract prepared in the step 1) into the milk powder suspension after uniform mixing, wherein the adding amount of the fruit juice extract is 20 per mill of the volume of the milk powder suspension, placing the milk powder suspension in a constant-temperature water bath table for polyphenol crosslinking, wherein the polyphenol crosslinking temperature is 30 ℃ and the time is 15min, so that polyphenol in the fruit juice extract fully reacts and crosslinks with protein in the milk powder to form a plant polyphenol and protein compound;
5) Spray drying: and (3) spray drying the milk powder suspension subjected to the polyphenol crosslinking treatment in the step (4), wherein the air inlet temperature is 150 ℃, the air outlet temperature is 70 ℃, and the feeding speed is 15mL/min, so as to obtain the hypoallergenic milk powder.
Example 3
A processing method for improving the sensitization of milk powder comprises the following steps:
1) Preparing a fruit juice extract: respectively cleaning 30kg of mulberries and 30kg of blueberries, and after the water on the surface is naturally dried, putting the mulberries and the blueberries into a beating machine according to the mass ratio of 1:1, and beating for 10min at 20Hz to obtain mulberry and blueberry mixed pulp; adding food grade ethanol with ethanol content of 15% of the volume of the mixed pulp, extracting, filtering, and removing ethanol from the filtrate at 80deg.C to obtain fruit juice extract;
2) Pretreatment of milk powder: taking 10kg of skimmed milk powder, adding weak alkaline water with pH of 8.0 into the milk powder, wherein the addition amount of the weak alkaline water is 30% of the mass of the milk powder, mixing, placing into a homogenizer, homogenizing for 5min under the pressure of 20MPa, and obtaining milk powder suspension;
3) Batch high pressure treatment: placing the homogenized milk powder suspension obtained in the step 2) into a sealed container, vacuumizing, placing into high-pressure equipment, and performing intermittent high-pressure treatment for 3 times under the pressure of 300MPa for 5min each time and 5min each time;
4) Crosslinking of polyphenols: adding taurine into the milk powder suspension subjected to the high-pressure treatment in the step 3), wherein the adding amount of the taurine is 0.5 per mill of the mass of the milk powder, adding the fruit juice extract prepared in the step 1) into the milk powder suspension after uniform mixing, wherein the adding amount of the fruit juice extract is 35 per mill of the volume of the milk powder suspension, placing the milk powder suspension in a constant-temperature water bath table for polyphenol crosslinking, wherein the polyphenol crosslinking temperature is 40 ℃ and the time is 25min, so that polyphenol in the fruit juice extract fully reacts and crosslinks with protein in the milk powder to form a plant polyphenol and protein compound;
5) Spray drying: and (3) spray drying the milk powder suspension subjected to the polyphenol crosslinking treatment in the step (4), wherein the air inlet temperature is 150 ℃, the air outlet temperature is 70 ℃, and the feeding speed is 15mL/min, so as to obtain the hypoallergenic milk powder.
Comparative example 1
A hypoallergenic milk powder was prepared according to the processing method described in example 2, except that in step 2) neutral water having a pH of 7.0 was added to the milk powder, all other treatments being the same as in example 2.
Comparative example 2
A hypoallergenic milk powder was prepared according to the processing method described in example 2, except that in step 2) acidic water having a pH of 6.0 was added to the milk powder, all other treatments being the same as in example 2.
Comparative example 3
A hypoallergenic milk powder was prepared according to the process described in example 2, except that the process did not include step 3) batch high pressure treatment, all other treatments being identical to example 2.
Comparative example 4
A hypoallergenic milk powder was prepared according to the processing method described in example 2, except that the processing procedure did not include step 4) polyphenol crosslinking treatment, all other treatments being the same as in example 2.
Comparative example 5
A hypoallergenic milk powder was prepared according to the processing method described in example 2, except that in step 4), the juice extract was directly added without taurine for polyphenol crosslinking, and the other processing modes were the same as in example 2.
Test example 1
The milk powders prepared in examples 1 to 3 and comparative examples 1 to 5 were subjected to IgE binding ability measurement:
the milk powder and water were homogeneously mixed at a mass ratio of 1:10, added to a 96-well plate, PBS buffer was used as a blank control, commercially available hydrolyzed milk powder was used as a positive control, and commercially available skimmed milk powder used in the examples was used as a negative control. 10 mu L of each well, 100 mu L of coating liquid is added, coating is carried out overnight at 4 ℃, and 3 parallel wells are formed for each sample during coating; washing with PBS buffer solution after coating, drying, and repeating the above operation for 5 times; adding 100 mu L of blocking solution into each hole, blocking for 1h at 37 ℃, washing with PBS buffer solution, drying by beating, and repeating the washing for 5 times; mu.L of primary antibody was added to each well (withSerum of milk powder protein allergic people diluted 50 times by sealing liquid), incubating for 1h at 37 ℃, washing by PBS buffer solution, beating, adding secondary antibody (HRP-marked streptavidin) diluted 5000 times by sealing liquid, incubating for 1h at 37 ℃, washing by PBS buffer solution, beating; 100. Mu.L of TMB developing solution was added, incubated at 37℃for 30 minutes, and 50. Mu.L of stop solution (2M H) 2 SO 4 ) The method comprises the steps of carrying out a first treatment on the surface of the OD values were measured at 450nm and the results are shown in FIG. 1.
As can be seen from fig. 1, the milk powder prepared in examples 1 to 3 and the positive control milk powder showed extremely significantly reduced IgE binding capacity (P < 0.01) compared to the negative control milk powder; the milk powders prepared in comparative examples 1 to 5 have no significant difference in IgE binding capacity (P > 0.05) compared with the negative control group; the milk powder prepared in examples 1-3 has significantly lower IgE binding capacity than commercially available hydrolyzed milk powder (P < 0.05). The result shows that the milk powder prepared by the processing method can reduce the sensitization, and the sensitization reducing effect is better than that of the traditional enzymolysis method.
Test example 2
The milk powders prepared in examples 1 to 3 and comparative examples 1 to 5 were subjected to mast cell degranulation test, which was performed as follows:
homogenizing and mixing milk powder and water according to a mass ratio of 1:10, taking PBS buffer solution as a blank control group, taking commercially available hydrolyzed milk powder as a positive control group, and taking commercially available skimmed milk powder used in the examples as a negative control group; human mast cell LAD2 suspension was prepared according to 5X 10 4 The concentration of each mL was inoculated in a 24-well plate at an inoculum size of 1mL cell suspension/well, 5% CO 2 Culturing overnight at 37deg.C to allow cells to adhere; 200 mu L of milk powder suspension sample is added into each hole, 20 mu L of C48/80 with the final concentration of 10 mu g/mL is added after 30min, the culture solution is discarded after 1h, 0.4mL of 0.5% neutral red dye solution is added, the mixture is dyed for 3min at 37 ℃, and the number of degranulation cells in each 100 mast cells is counted randomly.
The percent of degranulation cells was calculated according to the following formula, the calculation results are shown in figure 2,
percent degranulation (%) = degranulation cell number/(degranulation cell number + ungranulation cell number) ×100%
As can be seen from fig. 2, the percentages of degranulation cells of the milk powder prepared in examples 1-3 and the positive control milk powder were extremely reduced (P < 0.01) compared with the negative control milk powder; the percentages of the degranulation cells of the milk powder prepared in the comparative examples 1-5 are not significantly different from those of the negative control group (P is more than 0.05); the milk powder prepared in examples 1-3 had significantly lower percent degranulation than commercially available hydrolyzed milk powder (P < 0.05). The result shows that the milk powder prepared by the processing method can reduce sensitization, and the sensitization reducing effect is better than that of the traditional enzymolysis method.
Test example 3
The milk powders prepared in examples 1 to 3 and comparative examples 1 to 5 were subjected to flavor and mouthfeel tests, respectively. The flavor and mouthfeel scoring criteria are shown in table 1 and the scoring results are shown in table 2.
TABLE 1 flavor and mouthfeel scoring criteria
| Flavor and mouthfeel | Scoring of |
| Has no foreign flavor, pure milk flavor, thick and uniform texture, slightly sweet, and good palatability | 90-100 |
| Has no foreign odor, light milk flavor, thick and uniform texture, slightly sweet taste, and good palatability | 80-89 |
| No peculiar smell, almost no milk flavor, general texture and general palatability | 60-79 |
| Has no foreign flavor, light milk flavor, thin texture, little bitter taste, and poor palatability | 0-59 |
Table 2 milk flavor and mouthfeel scores provided by examples and comparative examples
| Group of | Scoring of |
| Example 1 | 96 |
| Example 2 | 95 |
| Example 3 | 95 |
| Commercially available hydrolyzed milk powder | 58 |
| Commercially available skimmed milk powder | 96 |
As can be seen from Table 2, the milk powders prepared in examples 1-3 had mouthfeel and flavor similar to that of the commercially available plain milk powder, and were more acceptable than the commercially available hydrolyzed milk powder.
The experimental data show that the milk powder prepared in the examples 1-3 of the invention greatly reduces the sensitization of the milk powder on the basis of ensuring the taste and the flavor of the milk powder, and compared with the milk powder, the sensitization of the milk powder is obviously lower than that of the commercial hydrolyzed milk powder.
Claims (6)
1. A processing method for improving the sensitization of milk powder is characterized by comprising the following steps:
(1) Pretreatment of milk powder: adding weak alkaline water with pH of 8.0 into milk powder, mixing uniformly to obtain milk powder suspension; the addition amount of the weak alkaline water is 20-50% of the mass of the milk powder, and the homogenization conditions are as follows: homogenizing under 10-30MPa for 3-10min;
(2) Batch high pressure treatment-polyphenol crosslinking: carrying out intermittent high-pressure treatment on the homogenized milk powder suspension in the step (1), wherein the intermittent high-pressure treatment conditions are as follows: the pressure is 80-500MPa, the time of each high-pressure treatment is 3-10min, the interval of each high-pressure treatment is 3-10min, and the total high-pressure treatment is 3-5 times; adding taurine into the intermittent high-pressure treated milk powder suspension, wherein the adding amount of the taurine is 0.1-0.5 per mill of the mass of the milk powder, uniformly mixing, adding concentrated fruit juice or fruit juice extract, wherein the adding amount of the concentrated fruit juice or fruit juice extract is 15-35 per mill of the volume of the milk powder suspension, and carrying out polyphenol crosslinking, wherein the polyphenol crosslinking temperature is 25-40 ℃ and the time is 10-25min;
(3) Spray drying: spray drying the milk powder suspension crosslinked by the polyphenol in the step (2) to obtain hypoallergenic milk powder; the spray drying conditions are as follows: the air inlet temperature is 140-190 ℃, the air outlet temperature is 60-85 ℃, and the feeding speed is 10-20mL/min.
2. The process of claim 1, wherein the milk powder in step (1) is whole milk powder, skim milk powder or formula milk powder.
3. The process according to claim 1, wherein the taurine is added in the amount of 0.2 to 0.4%o of the mass of the milk powder in step (2).
4. The process of claim 1, wherein the concentrated juice or juice extract is added in step (2) in an amount of 20 to 30% by volume of the milk powder suspension.
5. The process of claim 1, wherein the juice concentrate or juice extract of step (2) is a juice concentrate or juice extract of mulberries and blueberries.
6. The process of claim 5, wherein the juice extract is prepared by: cleaning mulberries and blueberries, and pulping in a pulping machine according to a mass ratio of 1:1 after the water on the surface of the mulberries and the blueberries is naturally dried to obtain mulberry and blueberry mixed pulp; adding food grade ethanol with the volume of 10-25% of the mixed pulp, extracting, filtering, and removing ethanol from the filtrate at 80deg.C to obtain fruit juice extract.
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| Taurine administration prevents the intestine from the damage induced by beta-lactoglobulin sensitization in a murine model of food allergy;H. Grar，等;《Allergologia et Immunopathologia》;20180927;第47卷(第3期);第214-220 页 * |
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