CN112042804A - Cake rich in immunoglobulin and production method thereof - Google Patents
Cake rich in immunoglobulin and production method thereof Download PDFInfo
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- CN112042804A CN112042804A CN202010920509.3A CN202010920509A CN112042804A CN 112042804 A CN112042804 A CN 112042804A CN 202010920509 A CN202010920509 A CN 202010920509A CN 112042804 A CN112042804 A CN 112042804A
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- Prior art keywords
- emulsion
- cake
- freezing
- immunoglobulin
- raw materials
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- 108060003951 Immunoglobulin Proteins 0.000 title claims abstract description 15
- 102000018358 immunoglobulin Human genes 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title description 4
- 239000000839 emulsion Substances 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 15
- 229920001202 Inulin Polymers 0.000 claims abstract description 14
- 238000007710 freezing Methods 0.000 claims abstract description 14
- 230000008014 freezing Effects 0.000 claims abstract description 14
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 14
- 229940029339 inulin Drugs 0.000 claims abstract description 14
- 241000283690 Bos taurus Species 0.000 claims abstract description 12
- 210000003022 colostrum Anatomy 0.000 claims abstract description 12
- 235000021277 colostrum Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 8
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 235000021119 whey protein Nutrition 0.000 claims abstract description 8
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 7
- 229920002752 Konjac Polymers 0.000 claims abstract description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 7
- 230000032683 aging Effects 0.000 claims abstract description 7
- 239000000679 carrageenan Substances 0.000 claims abstract description 7
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 7
- 229920001525 carrageenan Polymers 0.000 claims abstract description 7
- 229940113118 carrageenan Drugs 0.000 claims abstract description 7
- 235000013351 cheese Nutrition 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000004108 freeze drying Methods 0.000 claims abstract description 7
- 239000000216 gellan gum Substances 0.000 claims abstract description 7
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 7
- 239000000252 konjac Substances 0.000 claims abstract description 7
- 239000000845 maltitol Substances 0.000 claims abstract description 7
- 235000010449 maltitol Nutrition 0.000 claims abstract description 7
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 7
- 229940035436 maltitol Drugs 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 239000000811 xylitol Substances 0.000 claims abstract description 7
- 235000010447 xylitol Nutrition 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 7
- 229960002675 xylitol Drugs 0.000 claims abstract description 7
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 7
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 3
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 3
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 3
- 229940046240 glucomannan Drugs 0.000 claims abstract description 3
- 235000010485 konjac Nutrition 0.000 claims abstract description 3
- 241001312219 Amorphophallus konjac Species 0.000 claims abstract 2
- 238000001746 injection moulding Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 5
- 229940072221 immunoglobulins Drugs 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 230000036039 immunity Effects 0.000 abstract description 5
- 230000018109 developmental process Effects 0.000 abstract description 2
- 230000012010 growth Effects 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 230000001804 emulsifying effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 description 10
- 238000005516 engineering process Methods 0.000 description 4
- 235000019823 konjac gum Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 2
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000723343 Cichorium Species 0.000 description 1
- 235000007542 Cichorium intybus Nutrition 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 235000021256 carbohydrate metabolism Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013341 fat substitute Nutrition 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000003102 growth factor Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229940088592 immunologic factor Drugs 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 229910052697 platinum Inorganic materials 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000008467 tissue growth Effects 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a cake rich in immune globulin and a preparation method thereof. The invention relates to a cake rich in immunoglobulin, which is prepared from the following raw materials in percentage by weight: 50-80% of bovine colostrum, 2.5-10% of xylitol, 2.5-10% of maltitol, 2-5% of whey protein powder, 3-8% of cheese powder, 5-20% of inulin, 0.01-0.5% of gellan gum, 0.1-0.2% of carrageenan and 0.1-0.5% of konjac glucomannan. The preparation method comprises the following steps: mixing and emulsifying the raw materials, sterilizing and aging the emulsion at low temperature, cooling and freezing, stirring, injecting into a mold, and freeze-drying. The invention can improve the immunity of organisms, regulate intestinal flora and promote growth and development, and has important significance.
Description
Technical Field
The invention relates to the field of health-care food, in particular to a cake rich in immune globulin and a production method thereof.
Background
Along with the continuous improvement of living standard of people, the functional requirement of consumers on food is higher and higher, the ice cream is taken as a frozen drink which is popular with the public, but the ice cream on the market at present excessively pursues taste and mouthfeel, lacks functionality, and is not suitable for being excessively eaten by special people such as old people, pregnant women, children and the like.
Disclosure of Invention
The invention provides a cake rich in immunoglobulin and a production method thereof.
The product is refined cake prepared from bovine colostrum, inulin, whey protein powder, etc. as main raw materials, and has effects of enhancing immunity, regulating sugar metabolism, and preventing obesity.
The invention provides a cake rich in immunoglobulin, which is prepared from the following raw materials in percentage by weight: 50-80% of bovine colostrum, 2.5-10% of xylitol, 2.5-10% of maltitol, 2-5% of whey protein powder, 3-8% of cheese powder, 5-20% of inulin, 0.01-0.5% of gellan gum, 0.1-0.2% of carrageenan and 0.1-0.5% of konjac glucomannan.
The preparation method of the cake comprises the following steps:
step 1: weighing the ingredients according to the weight, uniformly mixing the ingredients to form emulsion;
step 2: sterilizing the emulsion at the low temperature of 63-65 ℃ for 30 minutes and aging the emulsion at the temperature of 0-4 ℃ for 180-240 minutes;
and step 3: cooling the emulsion and freezing the emulsion into semisolid;
and 4, step 4: stirring and injecting the zhen cake with the frozen semisolid;
and 5: carrying out freeze drying treatment on the cake subjected to injection molding;
step 6: and (5) packaging and refrigerating or freezing the zhen cake prepared in the step (5).
The invention has the following beneficial effects:
the invention produces the cake capable of improving the immunity of organisms, regulating intestinal flora and promoting growth and development by improving the formula and the processing technology of the ice cream, and has important significance. Through detection and comparison of various experiments, the cake containing the immune globulin can ensure that immune substances are not inactivated and nutrient substances are not damaged under the freezing and refrigerating conditions.
Bovine colostrum is a generic term for milk secreted by healthy cows 3 days or 1 week after delivery, and is called "the genuine platinum food given to humans by nature". The bovine colostrum is yellow and has a strong special smell, and the chemical components of the bovine colostrum are obviously different from those of common cow milk. The colostrum contains functional active components such as immune factor and growth factor besides nutrient components such as immunoglobulin and vitamins, and is a health food capable of enhancing immunity and promoting tissue growth.
Inulin, also known as inulin, is a soluble dietary fiber that cannot be digested and absorbed by the human body and can be extracted from chicory, a natural raw material. Inulin has lower sweetness than sucrose, is easy to dissolve in water, forms a creamy structure after being completely dissolved, has the taste and flavor similar to lipid, and is a good fat substitute. At present, inulin can be utilized by beneficial bacteria in human intestinal tracts, and is listed as an important bifidobacterium proliferation factor if the inulin can proliferate for 5-10 times, so that the inulin has the effects of regulating carbohydrate metabolism, improving immunity, promoting mineral absorption and the like.
The vacuum freeze drying technology is an advanced food preservation processing technology, and products processed by the technology can keep the original color, taste and nutrient components, are easy to transport and are convenient to store.
Detailed Description
The present invention is further illustrated in detail by the following examples, which are provided only for illustrating the present invention and are not intended to limit the scope of the present invention.
Example 1: the fine cake rich in immunoglobulin is prepared by adopting the following formula.
Raw materials (unit kg): bovine colostrum 76, xylitol 2.5, maltitol 5, whey protein powder 2, cheese powder 4, inulin 10, gellan gum 0.11, carrageenan 0.14 and konjac gum 0.25.
The preparation method comprises the following steps:
step 1: weighing the ingredients according to the weight, uniformly mixing the ingredients to form emulsion;
step 2: sterilizing the emulsion at 63 deg.C for 30 min, and aging at 0 deg.C for 180 min;
and step 3: cooling the emulsion and freezing the emulsion into semisolid;
and 4, step 4: stirring and injecting the zhen cake with the frozen semisolid;
and 5: carrying out freeze drying treatment on the cake subjected to injection molding;
step 6: and (5) packaging and refrigerating or freezing the solid prepared in the step (5) to obtain a finished product.
Example 2: the fine cake rich in immunoglobulin is prepared by adopting the following formula.
Raw materials (unit kg): bovine colostrum 80, xylitol 2, maltitol 3, whey protein powder 4.45, cheese powder 5, inulin 5, gellan gum 0.15, carrageenan 0.2 and konjac gum 0.2.
The preparation method comprises the following steps:
step 1: weighing the ingredients according to the weight, uniformly mixing the ingredients to form emulsion;
step 2: sterilizing the emulsion at 65 deg.C for 30 min, and aging at 4 deg.C for 240 min;
and step 3: cooling the emulsion and freezing the emulsion into semisolid;
and 4, step 4: stirring and injecting the zhen cake with the frozen semisolid;
and 5: carrying out freeze drying treatment on the cake subjected to injection molding;
step 6: and (5) packaging and refrigerating or freezing the solid prepared in the step (5) to obtain a finished product.
Example 3: the fine cake rich in immunoglobulin is prepared by adopting the following formula.
Raw materials (unit kg): bovine colostrum 65, xylitol 5, maltitol 5, whey protein powder 3.45, cheese powder 3, inulin 18, gellan gum 0.1, carrageenan 0.1 and konjac gum 0.35.
The preparation method comprises the following steps:
step 1: weighing the ingredients according to the weight, uniformly mixing the ingredients to form emulsion;
step 2: sterilizing the emulsion at low temperature of 64 deg.C for 30 min, and aging at 2 deg.C for 200 min;
and step 3: cooling the emulsion and freezing the emulsion into semisolid;
and 4, step 4: stirring and injecting the zhen cake with the frozen semisolid;
and 5: carrying out freeze drying treatment on the cake subjected to injection molding;
step 6: and (5) packaging and refrigerating or freezing the solid prepared in the step (5) to obtain a finished product.
Example 4: the fine cake rich in immunoglobulin is prepared by adopting the following formula.
Raw materials (unit kg) include bovine colostrum 55, xylitol 10, maltitol 8, whey protein powder 4, cheese powder 6, inulin 16, gellan gum 0.4, carrageenan 0.2, and konjac gum 0.4.
The preparation method comprises the following steps:
step 1: weighing the ingredients according to the weight, uniformly mixing the ingredients to form emulsion;
step 2: sterilizing the emulsion at low temperature of 64 deg.C for 30 min, and aging at 3 deg.C for 210 min;
and step 3: cooling the emulsion and freezing the emulsion into semisolid;
and 4, step 4: stirring and injecting the zhen cake with the frozen semisolid;
and 5: carrying out freeze drying treatment on the cake subjected to injection molding;
step 6: and (5) packaging and refrigerating or freezing the solid prepared in the step (5) to obtain a finished product.
Claims (2)
1. The cake rich in immunoglobulin is characterized by being prepared from the following raw materials in percentage by weight: 50-80% of bovine colostrum, 2.5-10% of xylitol, 2.5-10% of maltitol, 2-5% of whey protein powder, 3-8% of cheese powder, 5-20% of inulin, 0.01-0.5% of gellan gum, 0.1-0.2% of carrageenan and 0.1-0.5% of konjac glucomannan.
2. A method for preparing a cake rich in immunoglobulins according to claim 1, comprising: the preparation method comprises the following steps:
step 1: weighing the raw materials according to the claim 1, mixing uniformly and stirring to form emulsion;
step 2: sterilizing the emulsion at the low temperature of 63-65 ℃ for 30 minutes and aging the emulsion at the temperature of 0-4 ℃ for 180-240 minutes;
and step 3: cooling the emulsion and freezing the emulsion into semisolid;
and 4, step 4: stirring and injecting the zhen cake with the frozen semisolid;
and 5: carrying out freeze drying treatment on the cake subjected to injection molding;
step 6: and (5) packaging and refrigerating or freezing the solid prepared in the step (5) to obtain a finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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| CN107279449A (en) * | 2017-07-27 | 2017-10-24 | 日照婴派食品有限公司 | A kind of frozen dried sour milk ice cream and its processing method |
| CN107897494A (en) * | 2017-11-30 | 2018-04-13 | 成都天航智虹知识产权运营管理有限公司 | A kind of preparation method of compound probiotic ice cream |
| CN109198151A (en) * | 2018-08-23 | 2019-01-15 | 吉林大学 | A kind of ice-cream products and preparation method thereof rich in immunoglobulin |
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| US20030113436A1 (en) * | 2001-10-30 | 2003-06-19 | Amano Jitsugyo Co., Ltd. | Dehydrated frozen confections |
| CN102511637A (en) * | 2011-12-30 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Self-expanding ice-cream and production method thereof |
| CN102987049A (en) * | 2012-12-31 | 2013-03-27 | 中国国旅贸易有限责任公司 | Fat-free ice cream and preparation method thereof |
| CN104621334A (en) * | 2013-11-13 | 2015-05-20 | 漳州碧山凯盛食品有限公司 | Dry ice cream and production method thereof |
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