CN113545396A - Preparation process and processing method of milk powder of blood sugar reducing milk powder - Google Patents
Preparation process and processing method of milk powder of blood sugar reducing milk powder Download PDFInfo
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- CN113545396A CN113545396A CN202010329253.9A CN202010329253A CN113545396A CN 113545396 A CN113545396 A CN 113545396A CN 202010329253 A CN202010329253 A CN 202010329253A CN 113545396 A CN113545396 A CN 113545396A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
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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
- A23C1/00—Concentration, evaporation or drying
- A23C1/04—Concentration, evaporation or drying by spraying into a gas stream
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
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Abstract
The invention discloses a milk powder preparation process and a processing method of blood sugar reducing milk powder, wherein the formula comprises the following steps: zinc lactate, whole milk, chromium nicotinate, tartary buckwheat powder, dietary fiber, American ginseng, charantin, mineral salt, vitamin and phospholipid, wherein the mass percentages of the components are as follows: 15-25% of zinc lactate, 20-30% of whole milk, 15-25% of chromium nicotinate, 10-20% of tartary buckwheat powder, 2-4% of dietary fiber, 10-20% of American ginseng, 1-3% of charantin, 5-10% of mineral salt, 0.5-1% of vitamin and 0.5-1% of phospholipid; the present invention is safe and reliable, the bitter buckwheat powder and the high western medicine participated momordicine are adopted as the raw materials, the sugar content is low, the blood sugar is reduced, the bitter buckwheat powder and the momordicine are easy to digest and absorb, and the blood sugar reducing milk powder is concentrated and prepared into powder by adopting a centrifugal spray tray during the production, so that the particles are more uniform during the milk powder production, the fineness is high, the milk powder is easy to brew and adjust, the dispersion degree is good, and the dry and hard milk powder is avoided.
Description
Technical Field
The invention relates to the technical field of milk powder, in particular to a preparation process and a processing method of blood sugar reducing milk powder.
Background
The milk powder is prepared by removing water from animal milk, and is suitable for storage; the milk powder is prepared by using fresh milk or goat milk as a raw material, removing almost all water in the milk by a freezing or heating method, drying, and adding a proper amount of vitamins, minerals and the like to obtain a reconstituted food which can be used for reducing blood sugar of the middle-aged and the elderly; the traditional blood sugar reducing milk powder has high sugar content, cannot well play a role in reducing blood sugar, is not easy to digest and absorb, is directly prepared into powder by distillation and concentration during production, has extremely uneven particles and low fineness during production, is difficult to brew, is dry and hard, is expensive in raw materials, is troublesome to process, increases the production cost, is not beneficial to processing and production, and is necessary to design a milk powder preparation process and a processing method of the blood sugar reducing milk powder aiming at the defects.
Disclosure of Invention
The invention aims to provide a preparation process and a processing method of milk powder of blood sugar reducing milk powder, which aim to solve the problems in the background technology.
In order to solve the technical problems, the invention provides the following technical scheme: the blood sugar reducing milk powder has the formula as follows: zinc lactate, whole milk, chromium nicotinate, tartary buckwheat powder, dietary fiber, American ginseng, charantin, mineral salt, vitamin and phospholipid, wherein the mass percentages of the components are as follows: 15-25% of zinc lactate, 20-30% of whole milk, 15-25% of chromium nicotinate, 10-20% of tartary buckwheat powder, 2-4% of dietary fiber, 10-20% of American ginseng, 1-3% of charantin, 5-10% of mineral salt, 0.5-1% of vitamin and 0.5-1% of phospholipid.
A processing method of a milk powder preparation process of blood sugar reducing milk powder comprises the following steps of firstly, selecting raw materials; step two, checking and filtering; step three, mixing and stirring; step four, sterilizing the milk powder; step five, concentrating and pulverizing; step six, packaging and storing;
in the first step, the components in percentage by mass are as follows: 15-25% of zinc lactate, 20-30% of whole milk, 15-25% of chromium nicotinate, 10-20% of tartary buckwheat powder, 2-4% of dietary fiber, 10-20% of American ginseng, 1-3% of charantin, 5-10% of mineral salt, 0.5-1% of vitamin and 0.5-1% of phospholipid, and the total weight percentage is 1;
in the second step, the inspection and filtration comprises the following steps:
1) manually extracting a small amount of whole milk, and placing the whole milk in a checking machine to check whether the whole milk contains harmful substances, heavy metals, pathogenic bacteria and pesticide residues;
2) manually adding a small amount of water into the whole milk, uniformly stirring, filtering by using gauze, continuously filtering for three times, and storing the whole milk in a low-temperature environment after filtering;
in the third step, the mixing and stirring step comprises the following steps:
1) cleaning the reaction kettle, adding the whole milk, and slowly stirring for 1-2 h;
2) adding zinc lactate, chromium nicotinate and vitamins into whole milk, heating to 30-40 deg.C, and slowly stirring;
3) keeping the temperature of the materials, and slowly pouring the tartary buckwheat powder, the dietary fiber and the western ginseng balsam pear essence into a reaction kettle while stirring until a large amount of foam is formed in the solution;
4) finally, adding mineral salt and phospholipid, reducing the temperature of the materials, keeping the temperature at 20-30 ℃, and continuously stirring for 1-2 hours to obtain a milk powder raw material;
in the fourth step, the sterilization of the milk powder comprises the following steps:
1) placing the milk powder raw material in the step three 4) in a refrigerating chamber, keeping the temperature at 4-10 ℃, and storing for 4-8 h;
2) manually cleaning the sterilization machine, then taking out the milk powder raw material, placing the milk powder raw material in the sterilization machine for sterilization, and continuously sterilizing for 1-2 hours;
in the fifth step, the concentrated powder preparation comprises the following steps:
1) slowly stirring the milk powder raw material obtained in the step four 2) for 10-20min, and then putting the milk powder raw material into an evaporator for concentration for 40-50 min;
2) heating the concentrated milk powder raw material to 140-;
and in the sixth step, the hypoglycemic milk powder obtained in the fifth step is packaged in bottles or bags, the same weight of each bottle is ensured, and then the bottled hypoglycemic milk powder is packaged in boxes and is integrally packaged and stored.
According to the technical scheme, the components are as follows by mass percent: 16% of zinc lactate, 25% of whole milk, 20% of chromium nicotinate, 10% of tartary buckwheat powder, 4% of dietary fiber, 10% of American ginseng, 3% of momordicin, 10% of mineral salt, 1% of vitamin and 1% of phospholipid.
According to the technical scheme, the vitamin is one or a mixture of more of vitamin A, vitamin D, vitamin E and vitamin C.
According to the technical scheme, the gauze in the second step 2) adopts 100-120 meshes.
According to the technical scheme, the sterilization temperature in the step four 2) is 80-90 ℃.
According to the technical scheme, the concentration temperature in the evaporator in the step five 1) is 50-70 ℃.
Compared with the prior art, the invention has the following beneficial effects: the invention is safe and reliable, tartary buckwheat powder and high western medicine participated momordicine are used as raw materials, the sugar content is low, the blood sugar is reduced, the tartary buckwheat powder and the momordicine are easier to digest and absorb, and the blood sugar reducing milk powder is concentrated and prepared into powder by adopting a centrifugal spray tray during production, so that the particles are more uniform during the production of the milk powder, the fineness is high, the milk powder is easy to brew and adjust, the dispersity is good, the dry and hard of the milk powder is avoided.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides a technical solution: a preparation process and a processing method of milk powder of blood sugar reducing milk powder are as follows:
example 1:
the blood sugar reducing milk powder has the formula as follows: zinc lactate, whole milk, chromium nicotinate, tartary buckwheat powder, dietary fiber, American ginseng, charantin, mineral salt, vitamin and phospholipid, wherein the mass percentages of the components are as follows: 16% of zinc lactate, 20% of whole milk, 25% of chromium nicotinate, 10% of tartary buckwheat powder, 4% of dietary fiber, 10% of American ginseng, 3% of momordicin, 10% of mineral salt, 1% of vitamin and 1% of phospholipid.
A processing method of a milk powder preparation process of blood sugar reducing milk powder comprises the following steps of firstly, selecting raw materials; step two, checking and filtering; step three, mixing and stirring; step four, sterilizing the milk powder; step five, concentrating and pulverizing; step six, packaging and storing;
in the first step, the components in percentage by mass are as follows: 16% of zinc lactate, 20% of whole milk, 25% of chromium nicotinate, 10% of tartary buckwheat powder, 4% of dietary fiber, 10% of American ginseng, 3% of momordicin, 10% of mineral salt, 1% of vitamin and 1% of phospholipid, and weighing according to the sum of the weight percentages of 1;
in the second step, the inspection and filtration comprises the following steps:
1) manually extracting a small amount of whole milk, and placing the whole milk in a checking machine to check whether the whole milk contains harmful substances, heavy metals, pathogenic bacteria and pesticide residues;
2) manually adding a small amount of water into the whole milk, uniformly stirring, then filtering by using gauze, continuously filtering for three times by using 100-mesh 120-mesh gauze, and storing the whole milk in a low-temperature environment after filtering;
in the third step, the mixing and stirring step comprises the following steps:
1) cleaning the reaction kettle, adding the whole milk, and slowly stirring for 1-2 h;
2) adding zinc lactate, chromium nicotinate and vitamins into whole milk, heating to 30-40 deg.C, and slowly stirring;
3) keeping the temperature of the materials, and slowly pouring the tartary buckwheat powder, the dietary fiber and the western ginseng balsam pear essence into a reaction kettle while stirring until a large amount of foam is formed in the solution;
4) finally, adding mineral salt and phospholipid, reducing the temperature of the materials, keeping the temperature at 20-30 ℃, and continuously stirring for 1-2 hours to obtain a milk powder raw material;
in the fourth step, the sterilization of the milk powder comprises the following steps:
1) placing the milk powder raw material in the step three 4) in a refrigerating chamber, keeping the temperature at 4-10 ℃, and storing for 4-8 h;
2) manually cleaning the sterilization machine, then taking out the milk powder raw material, placing the milk powder raw material in the sterilization machine for sterilization, wherein the sterilization temperature is 80-90 ℃, and continuously sterilizing for 1-2 hours;
in the fifth step, the concentrated powder preparation comprises the following steps:
1) slowly stirring the milk powder raw material obtained in the step four 2) for 10-20min, and then putting the milk powder raw material into an evaporator for concentration, wherein the concentration temperature in the evaporator is 50-70 ℃, and the concentration time is 40-50 min;
2) heating the concentrated milk powder raw material to 140-;
and in the sixth step, the hypoglycemic milk powder obtained in the fifth step is packaged in bottles or bags, the same weight of each bottle is ensured, and then the bottled hypoglycemic milk powder is packaged in boxes and is integrally packaged and stored.
Wherein the vitamin is one or more of vitamin A, vitamin D, vitamin E and vitamin C.
Example 2:
the blood sugar reducing milk powder has the formula as follows: zinc lactate, whole milk, chromium nicotinate, tartary buckwheat powder, dietary fiber, American ginseng, charantin, mineral salt, vitamin and phospholipid, wherein the mass percentages of the components are as follows: 16% of zinc lactate, 25% of whole milk, 20% of chromium nicotinate, 10% of tartary buckwheat powder, 4% of dietary fiber, 10% of American ginseng, 3% of momordicin, 10% of mineral salt, 1% of vitamin and 1% of phospholipid.
A processing method of a milk powder preparation process of blood sugar reducing milk powder comprises the following steps of firstly, selecting raw materials; step two, checking and filtering; step three, mixing and stirring; step four, sterilizing the milk powder; step five, concentrating and pulverizing; step six, packaging and storing;
in the first step, the components in percentage by mass are as follows: 16% of zinc lactate, 25% of whole milk, 20% of chromium nicotinate, 10% of tartary buckwheat powder, 4% of dietary fiber, 10% of American ginseng, 3% of momordicin, 10% of mineral salt, 1% of vitamin and 1% of phospholipid, and weighing according to the sum of the weight percentages of 1;
in the second step, the inspection and filtration comprises the following steps:
1) manually extracting a small amount of whole milk, and placing the whole milk in a checking machine to check whether the whole milk contains harmful substances, heavy metals, pathogenic bacteria and pesticide residues;
2) manually adding a small amount of water into the whole milk, uniformly stirring, then filtering by using gauze, continuously filtering for three times by using 100-mesh 120-mesh gauze, and storing the whole milk in a low-temperature environment after filtering;
in the third step, the mixing and stirring step comprises the following steps:
1) cleaning the reaction kettle, adding the whole milk, and slowly stirring for 1-2 h;
2) adding zinc lactate, chromium nicotinate and vitamins into whole milk, heating to 30-40 deg.C, and slowly stirring;
3) keeping the temperature of the materials, and slowly pouring the tartary buckwheat powder, the dietary fiber and the western ginseng balsam pear essence into a reaction kettle while stirring until a large amount of foam is formed in the solution;
4) finally, adding mineral salt and phospholipid, reducing the temperature of the materials, keeping the temperature at 20-30 ℃, and continuously stirring for 1-2 hours to obtain a milk powder raw material;
in the fourth step, the sterilization of the milk powder comprises the following steps:
1) placing the milk powder raw material in the step three 4) in a refrigerating chamber, keeping the temperature at 4-10 ℃, and storing for 4-8 h;
2) manually cleaning the sterilization machine, then taking out the milk powder raw material, placing the milk powder raw material in the sterilization machine for sterilization, wherein the sterilization temperature is 80-90 ℃, and continuously sterilizing for 1-2 hours;
in the fifth step, the concentrated powder preparation comprises the following steps:
1) slowly stirring the milk powder raw material obtained in the step four 2) for 10-20min, and then putting the milk powder raw material into an evaporator for concentration, wherein the concentration temperature in the evaporator is 50-70 ℃, and the concentration time is 40-50 min;
2) heating the concentrated milk powder raw material to 140-;
and in the sixth step, the hypoglycemic milk powder obtained in the fifth step is packaged in bottles or bags, the same weight of each bottle is ensured, and then the bottled hypoglycemic milk powder is packaged in boxes and is integrally packaged and stored.
Wherein the vitamin is one or more of vitamin A, vitamin D, vitamin E and vitamin C.
Example 3:
the blood sugar reducing milk powder has the formula as follows: zinc lactate, whole milk, chromium nicotinate, tartary buckwheat powder, dietary fiber, American ginseng, charantin, mineral salt, vitamin and phospholipid, wherein the mass percentages of the components are as follows: 16% of zinc lactate, 30% of whole milk, 15% of chromium nicotinate, 10% of tartary buckwheat powder, 4% of dietary fiber, 10% of American ginseng, 3% of momordicin, 10% of mineral salt, 1% of vitamin and 1% of phospholipid.
A processing method of a milk powder preparation process of blood sugar reducing milk powder comprises the following steps of firstly, selecting raw materials; step two, checking and filtering; step three, mixing and stirring; step four, sterilizing the milk powder; step five, concentrating and pulverizing; step six, packaging and storing;
in the first step, the components in percentage by mass are as follows: 16% of zinc lactate, 30% of whole milk, 15% of chromium nicotinate, 10% of tartary buckwheat powder, 4% of dietary fiber, 10% of American ginseng, 3% of momordicin, 10% of mineral salt, 1% of vitamin and 1% of phospholipid, and weighing according to the sum of the weight percentages of 1;
in the second step, the inspection and filtration comprises the following steps:
1) manually extracting a small amount of whole milk, and placing the whole milk in a checking machine to check whether the whole milk contains harmful substances, heavy metals, pathogenic bacteria and pesticide residues;
2) manually adding a small amount of water into the whole milk, uniformly stirring, then filtering by using gauze, continuously filtering for three times by using 100-mesh 120-mesh gauze, and storing the whole milk in a low-temperature environment after filtering;
in the third step, the mixing and stirring step comprises the following steps:
1) cleaning the reaction kettle, adding the whole milk, and slowly stirring for 1-2 h;
2) adding zinc lactate, chromium nicotinate and vitamins into whole milk, heating to 30-40 deg.C, and slowly stirring;
3) keeping the temperature of the materials, and slowly pouring the tartary buckwheat powder, the dietary fiber and the western ginseng balsam pear essence into a reaction kettle while stirring until a large amount of foam is formed in the solution;
4) finally, adding mineral salt and phospholipid, reducing the temperature of the materials, keeping the temperature at 20-30 ℃, and continuously stirring for 1-2 hours to obtain a milk powder raw material;
in the fourth step, the sterilization of the milk powder comprises the following steps:
1) placing the milk powder raw material in the step three 4) in a refrigerating chamber, keeping the temperature at 4-10 ℃, and storing for 4-8 h;
2) manually cleaning the sterilization machine, then taking out the milk powder raw material, placing the milk powder raw material in the sterilization machine for sterilization, wherein the sterilization temperature is 80-90 ℃, and continuously sterilizing for 1-2 hours;
in the fifth step, the concentrated powder preparation comprises the following steps:
1) slowly stirring the milk powder raw material obtained in the step four 2) for 10-20min, and then putting the milk powder raw material into an evaporator for concentration, wherein the concentration temperature in the evaporator is 50-70 ℃, and the concentration time is 40-50 min;
2) heating the concentrated milk powder raw material to 140-;
and in the sixth step, the hypoglycemic milk powder obtained in the fifth step is packaged in bottles or bags, the same weight of each bottle is ensured, and then the bottled hypoglycemic milk powder is packaged in boxes and is integrally packaged and stored.
Wherein the vitamin is one or more of vitamin A, vitamin D, vitamin E and vitamin C.
The properties of the examples are compared in the following table:
based on the above, the invention has the advantages that the invention is safe and reliable, the tartary buckwheat powder and the high western medicine participated charantin are used as raw materials, the sugar content is low, the blood sugar is reduced, the tartary buckwheat powder and the bitter gourd are easier to digest and absorb, and the blood sugar reducing milk powder is concentrated and prepared by adopting a centrifugal spray tray during production, so that the particles of the milk powder are more uniform during production, the fineness is high, the milk powder is easy to brew, the dispersion degree is good, the dry and hard milk powder is avoided, the raw materials of the invention are cheap, the cost is low, the processing is convenient, and the processing and the production are facilitated.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (7)
1. The blood sugar reducing milk powder is characterized in that: the formula comprises the following components: zinc lactate, whole milk, chromium nicotinate, tartary buckwheat powder, dietary fiber, American ginseng, charantin, mineral salt, vitamin and phospholipid, wherein the mass percentages of the components are as follows: 15-25% of zinc lactate, 20-30% of whole milk, 15-25% of chromium nicotinate, 10-20% of tartary buckwheat powder, 2-4% of dietary fiber, 10-20% of American ginseng, 1-3% of charantin, 5-10% of mineral salt, 0.5-1% of vitamin and 0.5-1% of phospholipid.
2. A processing method of a milk powder preparation process of blood sugar reducing milk powder comprises the following steps of firstly, selecting raw materials; step two, checking and filtering; step three, mixing and stirring; step four, sterilizing the milk powder; step five, concentrating and pulverizing; step six, packaging and storing; the method is characterized in that:
in the first step, the components in percentage by mass are as follows: 15-25% of zinc lactate, 20-30% of whole milk, 15-25% of chromium nicotinate, 10-20% of tartary buckwheat powder, 2-4% of dietary fiber, 10-20% of American ginseng, 1-3% of charantin, 5-10% of mineral salt, 0.5-1% of vitamin and 0.5-1% of phospholipid, and the total weight percentage is 1;
in the second step, the inspection and filtration comprises the following steps:
1) manually extracting a small amount of whole milk, and placing the whole milk in a checking machine to check whether the whole milk contains harmful substances, heavy metals, pathogenic bacteria and pesticide residues;
2) manually adding a small amount of water into the whole milk, uniformly stirring, filtering by using gauze, continuously filtering for three times, and storing the whole milk in a low-temperature environment after filtering;
in the third step, the mixing and stirring step comprises the following steps:
1) cleaning the reaction kettle, adding the whole milk, and slowly stirring for 1-2 h;
2) adding zinc lactate, chromium nicotinate and vitamins into whole milk, heating to 30-40 deg.C, and slowly stirring;
3) keeping the temperature of the materials, and slowly pouring the tartary buckwheat powder, the dietary fiber and the western ginseng balsam pear essence into a reaction kettle while stirring until a large amount of foam is formed in the solution;
4) finally, adding mineral salt and phospholipid, reducing the temperature of the materials, keeping the temperature at 20-30 ℃, and continuously stirring for 1-2 hours to obtain a milk powder raw material;
in the fourth step, the sterilization of the milk powder comprises the following steps:
1) placing the milk powder raw material in the step three 4) in a refrigerating chamber, keeping the temperature at 4-10 ℃, and storing for 4-8 h;
2) manually cleaning the sterilization machine, then taking out the milk powder raw material, placing the milk powder raw material in the sterilization machine for sterilization, and continuously sterilizing for 1-2 hours;
in the fifth step, the concentrated powder preparation comprises the following steps:
1) slowly stirring the milk powder raw material obtained in the step four 2) for 10-20min, and then putting the milk powder raw material into an evaporator for concentration for 40-50 min;
2) heating the concentrated milk powder raw material to 140-;
and in the sixth step, the hypoglycemic milk powder obtained in the fifth step is packaged in bottles or bags, the same weight of each bottle is ensured, and then the bottled hypoglycemic milk powder is packaged in boxes and is integrally packaged and stored.
3. The blood sugar reducing milk powder of claim 1, which is characterized in that: the components are as follows by mass percent: 16% of zinc lactate, 25% of whole milk, 20% of chromium nicotinate, 10% of tartary buckwheat powder, 4% of dietary fiber, 10% of American ginseng, 3% of momordicin, 10% of mineral salt, 1% of vitamin and 1% of phospholipid.
4. The blood sugar reducing milk powder of claim 1, which is characterized in that: the vitamin is one or more of vitamin A, vitamin D, vitamin E and vitamin C.
5. The processing method of the milk powder preparation process of the blood sugar reducing milk powder according to claim 2 is characterized in that: the gauze in the second step 2) adopts 100-120 meshes.
6. The processing method of the milk powder preparation process of the blood sugar reducing milk powder according to claim 2 is characterized in that: the sterilization temperature in the step four 2) is 80-90 ℃.
7. The processing method of the milk powder preparation process of the blood sugar reducing milk powder according to claim 2 is characterized in that: the concentration temperature in the evaporator in the step five 1) is 50-70 ℃.
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| CN107751387A (en) * | 2017-10-28 | 2018-03-06 | 卜球 | A kind of formula milk and its production method for helping to reduce blood sugar for human body |
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