CN113647460B - Fermented camel milk containing sialic acid and preparation method and application thereof - Google Patents
Fermented camel milk containing sialic acid and preparation method and application thereof Download PDFInfo
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- CN113647460B CN113647460B CN202110953326.6A CN202110953326A CN113647460B CN 113647460 B CN113647460 B CN 113647460B CN 202110953326 A CN202110953326 A CN 202110953326A CN 113647460 B CN113647460 B CN 113647460B
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- camel milk
- sialic acid
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- fermented camel
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- 235000020248 camel milk Nutrition 0.000 title claims abstract description 109
- 238000002360 preparation method Methods 0.000 title claims abstract description 51
- SQVRNKJHWKZAKO-UHFFFAOYSA-N beta-N-Acetyl-D-neuraminic acid Natural products CC(=O)NC1C(O)CC(O)(C(O)=O)OC1C(O)C(O)CO SQVRNKJHWKZAKO-UHFFFAOYSA-N 0.000 title claims abstract description 47
- SQVRNKJHWKZAKO-OQPLDHBCSA-N sialic acid Chemical compound CC(=O)N[C@@H]1[C@@H](O)C[C@@](O)(C(O)=O)OC1[C@H](O)[C@H](O)CO SQVRNKJHWKZAKO-OQPLDHBCSA-N 0.000 title claims abstract description 47
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 31
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000007858 starting material Substances 0.000 claims abstract description 16
- 235000000346 sugar Nutrition 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims description 28
- 230000004151 fermentation Effects 0.000 claims description 28
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 20
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 19
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims description 16
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 11
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 10
- 229930195725 Mannitol Natural products 0.000 claims description 10
- 239000000594 mannitol Substances 0.000 claims description 10
- 235000010355 mannitol Nutrition 0.000 claims description 10
- 108010010803 Gelatin Proteins 0.000 claims description 8
- 239000008273 gelatin Substances 0.000 claims description 8
- 229920000159 gelatin Polymers 0.000 claims description 8
- 235000019322 gelatine Nutrition 0.000 claims description 8
- 235000011852 gelatine desserts Nutrition 0.000 claims description 8
- 239000001814 pectin Substances 0.000 claims description 8
- 235000010987 pectin Nutrition 0.000 claims description 8
- 229920001277 pectin Polymers 0.000 claims description 8
- 235000003599 food sweetener Nutrition 0.000 claims description 7
- 239000003765 sweetening agent Substances 0.000 claims description 7
- 239000002562 thickening agent Substances 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 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 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 4
- 239000004386 Erythritol Substances 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 4
- 235000019414 erythritol Nutrition 0.000 claims description 4
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 4
- 229940009714 erythritol Drugs 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 2
- 150000005846 sugar alcohols Chemical class 0.000 claims description 2
- 230000035800 maturation Effects 0.000 claims 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 1
- 229910019142 PO4 Inorganic materials 0.000 claims 1
- 229920002472 Starch Polymers 0.000 claims 1
- -1 hydroxypropyl Chemical group 0.000 claims 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims 1
- 239000010452 phosphate Substances 0.000 claims 1
- 239000008107 starch Substances 0.000 claims 1
- 230000007760 free radical scavenging Effects 0.000 abstract description 17
- 230000003647 oxidation Effects 0.000 abstract description 16
- 238000007254 oxidation reaction Methods 0.000 abstract description 16
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 24
- 235000006708 antioxidants Nutrition 0.000 description 23
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 18
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 12
- 229930003268 Vitamin C Natural products 0.000 description 12
- 239000000203 mixture Substances 0.000 description 12
- 239000011718 vitamin C Substances 0.000 description 12
- 235000019154 vitamin C Nutrition 0.000 description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 11
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 10
- 235000021552 granulated sugar Nutrition 0.000 description 10
- 150000003254 radicals Chemical class 0.000 description 8
- 241001608472 Bifidobacterium longum Species 0.000 description 7
- 229940009291 bifidobacterium longum Drugs 0.000 description 7
- 241001134770 Bifidobacterium animalis Species 0.000 description 6
- 229940118852 bifidobacterium animalis Drugs 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 description 5
- 235000013376 functional food Nutrition 0.000 description 5
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 description 5
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 description 5
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 230000032683 aging Effects 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000019441 ethanol Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 1
- 241000193749 Bacillus coagulans Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 241000186018 Bifidobacterium adolescentis Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000000950 Hippophae rhamnoides Species 0.000 description 1
- 235000003145 Hippophae rhamnoides Nutrition 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 241000186604 Lactobacillus reuteri Species 0.000 description 1
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 1
- 244000043158 Lens esculenta Species 0.000 description 1
- 241000191998 Pediococcus acidilactici Species 0.000 description 1
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 240000000038 Ziziphus mauritiana Species 0.000 description 1
- 235000006545 Ziziphus mauritiana Nutrition 0.000 description 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 229940054340 bacillus coagulans Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000002457 bidirectional effect Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001066 destructive effect Effects 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 239000002552 dosage form Substances 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- 210000005260 human cell Anatomy 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 229940001882 lactobacillus reuteri Drugs 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Classifications
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/515—Animalis
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biophysics (AREA)
- Dairy Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention provides fermented camel milk containing sialic acid, and a preparation method and application thereof, wherein the fermented camel milk comprises the following raw materials in parts by weight: 8-17 parts of camel milk powder, 1-8 parts of sugar, 0.01-0.1 part of starter, 0.1-0.6 part of antioxidant and water; the antioxidant includes sialic acid. The fermented camel milk containing sialic acid provided by the invention has good oxidation resistance and good free radical scavenging effect.
Description
Technical Field
The invention belongs to the field of fermented foods, and particularly relates to fermented camel milk containing sialic acid, a preparation method and application thereof, in particular to fermented camel milk containing sialic acid and having good oxidation resistance, and a preparation method and application thereof.
Background
The free radical has strong oxidizing ability and has destructive action on a plurality of biological functional molecules, but under normal conditions, the free radical level in the cells is low, so the free radical cannot cause injury, but as the cells of the human body age, the free radical is generated more, the cells must be at a low level in order to maintain normal life activities, the balance state of the generation and the elimination of the free radical in the cells is destroyed, and the aging of the human body is further accelerated. In recent years people have been fed with food to scavenge unwanted free radicals in the body.
CN103932178B discloses a functional food for relieving pressure and resisting oxidation and a two-step fermentation preparation method thereof, the method comprises: solid fermentation of mushrooms: taking natural components with an antioxidant function as a drug-property culture medium, inoculating a mushroom liquid strain, and carrying out bidirectional solid fermentation to prepare a drug-property mycoplasm with the antioxidant function; deep fermentation of lactobacillus liquid: taking medicinal mycoplasm as a raw material, crushing, adding yeast powder, sodium glutamate and water to prepare a fermentation culture medium, inoculating lactobacillus to perform liquid submerged fermentation to produce gamma-aminobutyric acid for relieving pressure, and preparing fermentation liquor with functions of relieving pressure and resisting oxidation; the fermentation broth is adopted to prepare functional foods with different dosage forms for relieving pressure and resisting oxidation. The functional food prepared by the invention has the functions of relieving pressure and resisting oxidation, has wide market prospect, and is stable and suitable for large-scale production.
CN110464003a discloses an antioxidation functional food of solid state fermentation of probiotics, which is prepared by taking a mixture of sea buckthorn, chinese date, lentil and soybean as a fermentation substrate and carrying out solid state sectional fermentation by adopting lactobacillus reuteri, bifidobacterium longum, pediococcus acidilactici, lactobacillus plantarum, bifidobacterium animalis, lactobacillus paracasei, bifidobacterium adolescentis, bacillus coagulans and bacillus subtilis. The functional food has effects of resisting aging, removing toxic substances, caring skin, removing speckle, and whitening skin.
Free radical generation increases as human cells age, which accelerates aging in humans. Therefore, how to provide an antioxidant food is a problem to be solved.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide fermented camel milk containing sialic acid and a preparation method and application thereof, in particular to fermented camel milk containing sialic acid with good oxidation resistance and a preparation method and application thereof. The fermented camel milk containing sialic acid provided by the invention has good oxidation resistance and good free radical scavenging effect.
In order to achieve the aim of the invention, the invention adopts the following technical scheme:
in a first aspect, the invention provides fermented camel milk containing sialic acid, wherein the fermented camel milk comprises the following preparation raw materials in parts by weight: 8-17 parts of camel milk powder, 1-8 parts of sugar, 0.01-0.1 part of starter, 0.1-0.6 part of antioxidant and water.
The antioxidant includes sialic acid.
The parts of the camel milk powder may be 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, etc., the parts of the sugar may be 1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, etc., the parts of the starter may be 0.01 parts, 0.02 parts, 0.03 parts, 0.04 parts, 0.05 parts, 0.06 parts, 0.07 parts, 0.08 parts, 0.09 parts, 0.1 parts, etc., the parts of the antioxidant may be 0.1 parts, 0.2 parts, 0.3 parts, 0.4 parts, 0.5 parts, 0.6 parts, etc., but the above-mentioned values are not limited thereto, and other non-enumerated values are equally applicable.
The fermented camel milk is fermented by adopting the starter, and the specific antioxidant sialic acid is added to enable the fermented camel milk to have synergistic effect with the camel milk, so that the oxidation resistance and the free radical scavenging effect of the fermented camel milk are improved.
Wherein the camel milk powder can be replaced by equivalent camel milk or other camel milk preparations.
Preferably, the preparation raw materials of the fermented camel milk containing sialic acid comprise, by weight, 10-15 parts of camel milk powder, 3-6 parts of sugar, 0.01-0.1 part of starter, 0.2-0.5 part of antioxidant and water.
The fermented camel milk prepared by the specific proportion further improves oxidation resistance and free radical scavenging effect.
Preferably, the fermented camel milk comprising sialic acid further comprises 0.5-5 parts by weight of sweetener, e.g. 0.5 parts, 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts or 5 parts etc., but not limited to the values listed above, other non-listed values within the above-mentioned range of values being equally applicable.
Preferably, the preparation raw materials of the fermented camel milk containing sialic acid further comprise 0.05-0.1 part of thickener, for example, 0.05 part, 0.06 part, 0.07 part, 0.08 part, 0.09 part or 0.1 part, etc., in parts by weight, but are not limited to the above-listed values, and other non-listed values in the above-listed value ranges are equally applicable.
Preferably, the thickener comprises any one or a combination of at least two of pectin, gelatin, hydroxypropyl distarch phosphate or diacetyl tartaric acid mono-diglyceride, such as a combination of pectin and gelatin, a combination of pectin and hydroxypropyl distarch phosphate or a combination of gelatin and hydroxypropyl distarch phosphate, etc., but not limited to the above-listed combinations, other non-listed combinations within the above-listed combinations are equally applicable.
Preferably, the sugar includes any one or a combination of at least two of white sugar, glucose, maltose or sucrose, for example, a combination of white sugar and glucose, a combination of maltose and white sugar or a combination of sucrose and glucose, etc., but is not limited to the above-listed combinations, and other non-listed combinations within the above-listed ranges are equally applicable.
Preferably, the sweetener comprises a sugar alcohol comprising erythritol and/or mannitol.
Preferably, the starter comprises any one or a combination of at least two of bifidobacterium animalis, bifidobacterium longum, streptococcus thermophilus, lactobacillus paracasei or lactobacillus bulgaricus, such as a combination of streptococcus thermophilus and lactobacillus bulgaricus, a combination of bifidobacterium animalis and bifidobacterium longum, or a combination of bifidobacterium longum and streptococcus thermophilus, etc., but not limited to, other non-enumerated combinations within the above-listed combinations are equally applicable, preferably a combination of streptococcus thermophilus, lactobacillus paracasei and lactobacillus bulgaricus.
The raw materials are mixed with camel milk and fermented by using a specific starter, so that the oxidation resistance and free radical scavenging effect of the fermented camel milk can be improved.
Preferably, the mass ratio of the streptococcus thermophilus, the lactobacillus bulgaricus and the lactobacillus paracasei is (5-15): (2-8), wherein the parts of the streptococcus thermophilus can be 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 or 15 and the like, the parts of the lactobacillus bulgaricus can be 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 or 15 and the like, the parts of the lactobacillus paracasei can be 2, 3, 4, 5, 6, 7 or 8 and the like, but the method is not limited to the numerical values listed above, and other non-listed numerical values in the numerical range are equally applicable.
Preferably, the antioxidant further comprises VC (vitamin C) and/or tea polyphenols.
Preferably, the antioxidant comprises a combination of sialic acid and VC or a combination of sialic acid and tea polyphenols, preferably a combination of VC and sialic acid.
The specific antioxidant can remarkably improve the oxidation resistance and the free radical scavenging effect of the fermented camel milk; meanwhile, within the preferred antioxidant combination range of the invention, the antioxidant and free radical scavenging effects of the fermented camel milk are further improved.
In a second aspect, the present invention provides a process for the preparation of fermented camel milk comprising sialic acid as described above, the process comprising the steps of:
mixing camel milk powder, sugar, antioxidant and water, homogenizing, sterilizing, mixing with starter, fermenting, and aging to obtain the fermented camel milk.
The preparation method is simple in operation steps, and the fermented camel milk can be quickly and conveniently prepared.
Preferably, the mixing of camel milk powder, sugar, antioxidants and water further comprises mixing with a thickener.
Preferably, the mixing further comprises mixing with a sweetener.
Preferably, the temperature of the homogenization is 50-60 ℃ and the pressure is 15-20MPa.
Preferably, the sterilization temperature is 94-96 ℃ and the sterilization time is 18-22min.
Preferably, the temperature of the fermentation is 35-40 ℃ and the time is 12-15h.
Preferably, the temperature of the post-maturation is 4-6 ℃ and the time is 22-26h.
The homogenization temperature may be 50 ℃, 51 ℃, 52 ℃, 53 ℃, 54 ℃, 55 ℃, 56 ℃, 57 ℃, 58 ℃, 59 ℃, 60 ℃ or the like, the pressure may be 15MPa, 16MPa, 17MPa, 18MPa, 19MPa, 20MPa or the like, the sterilization temperature may be 94 ℃, 94.5 ℃, 95 ℃, 95.5 ℃, 96 ℃ or the like, the fermentation time may be 18min, 19min, 20min, 21min, 22min or the like, the fermentation temperature may be 35 ℃, 36 ℃, 37 ℃, 38 ℃, 39 ℃, 40 ℃ or the like, the time may be 12h, 13h, 14h, 15h or the like, the post-maturation temperature may be 4 ℃, 4.5 ℃, 5 ℃, 5.5 ℃ or 6 ℃ or the like, the sterilization time may be 22h, 23h, 24h, 25h, 26h or the like, but the method is not limited to the above-listed values, and other values not listed in the above numerical ranges are applicable as well.
The temperature and time of the specific fermentation can promote the fermentation process, and improve the oxidation resistance and the free radical scavenging effect of the fermented camel milk.
In a third aspect, the invention also provides the use of a fermented camel milk comprising sialic acid as described above in the manufacture of an antioxidant food.
Compared with the prior art, the invention has the following beneficial effects:
the invention provides fermented camel milk containing sialic acid, which is prepared by fermenting camel milk by adopting a starter and adding specific antioxidant sialic acid to enable the fermented camel milk to have synergistic effect with camel milk, so that the oxidation resistance and free radical scavenging effect are improved, and the free radical scavenging effect reaches more than 40.23%; the oxidation resistance and free radical scavenging effect of the fermented camel milk can be improved by mixing raw materials with the camel milk and fermenting by using a specific starter; the selection of specific antioxidants can significantly improve the antioxidant and free radical scavenging effects of the fermented camel milk while further improving the antioxidant and free radical scavenging effects of the fermented camel milk within the preferred antioxidant combination range of the present invention.
Detailed Description
In order to further describe the technical means adopted by the present invention and the effects thereof, the following describes the technical scheme of the present invention in combination with the preferred embodiments of the present invention, but the present invention is not limited to the scope of the embodiments.
In the following examples, streptococcus thermophilus is available from Ningbo Biotechnology Co., ltd., model BMZ132094;
lactobacillus bulgaricus is purchased from Ningbo biotechnology limited under the model BMZ124644;
lactobacillus paracasei is purchased from Jiayi bioengineering Co., shandong, model JLPF-176;
the bifidobacterium animalis is purchased from China center for type culture collection (CICC) 21713;
bifidobacterium longum is purchased from China industry microbiological culture collection center, and the model is CICC 6189.
Example 1
The embodiment provides fermented camel milk, which comprises the following preparation raw materials in percentage by mass:
13% of camel milk powder, 5% of white granulated sugar, 2% of erythritol, 0.02% of streptococcus thermophilus, 0.02% of lactobacillus bulgaricus, 0.01% of lactobacillus paracasei, 0.15% of VC, 0.2% of sialic acid, 0.08% of pectin and the balance of water.
The preparation method comprises the following steps:
mixing camel milk powder, white granulated sugar, erythritol, VC, sialic acid and pectin with 65 ℃ water, stirring, homogenizing at 55 ℃ and 18MPa after 10min, sterilizing at 95 ℃ for 20min, adding streptococcus thermophilus, lactobacillus paracasei and lactobacillus bulgaricus, fermenting at 37 ℃ for 13.5h, and standing at 5 ℃ for 24h to obtain the fermented camel milk.
Example 2
The embodiment provides fermented camel milk, which comprises the following preparation raw materials in percentage by mass:
10% of camel milk powder, 6% of white granulated sugar, 1% of mannitol, 0.027% of streptococcus thermophilus, 0.027% of lactobacillus bulgaricus, 0.046% of lactobacillus paracasei, 0.2% of sialic acid, 0.1% of gelatin and the balance of water.
The preparation method comprises the following steps:
mixing camel milk powder, white granulated sugar, mannitol, sialic acid, gelatin and 65 ℃ water, stirring, homogenizing at 50 ℃ and 20MPa after 10min, sterilizing at 94 ℃ for 22min, adding streptococcus thermophilus, fermenting at 35 ℃ for 15h, and standing at 4 ℃ for 26h to obtain the fermented camel milk.
Example 3
The embodiment provides fermented camel milk, which comprises the following preparation raw materials in percentage by mass:
15% of camel milk powder, 3% of white granulated sugar, 3% of mannitol, 0.0045% of streptococcus thermophilus, 0.0045% of lactobacillus bulgaricus, 0.001% of lactobacillus paracasei, 0.5% of VC, 0.05% of hydroxypropyl distarch phosphate and the balance of water.
The preparation method comprises the following steps:
mixing camel milk powder, white granulated sugar, mannitol, VC and hydroxypropyl distarch phosphate with 65 ℃ water, stirring, homogenizing at 60 ℃ and 15MPa after 10min, sterilizing at 96 ℃ for 18min, adding lactobacillus bulgaricus, fermenting at 40 ℃ for 12h, and standing at 6 ℃ for 22h to obtain the fermented camel milk.
Example 4
The embodiment provides fermented camel milk, which comprises the following preparation raw materials in percentage by mass:
8% of camel milk powder, 8% of white granulated sugar, 0.5% of mannitol, 0.1% of streptococcus thermophilus, 0.1% of sialic acid, 0.1% of gelatin and the balance of water.
The preparation method comprises the following steps:
mixing camel milk powder, white granulated sugar, mannitol, sialic acid, gelatin and 65 ℃ water, stirring, homogenizing at 50 ℃ and 20MPa after 10min, sterilizing at 94 ℃ for 22min, adding bifidobacterium animalis, fermenting at 35 ℃ for 15h, and standing at 4 ℃ for 26h to obtain the fermented camel milk.
Example 5
The embodiment provides fermented camel milk, which comprises the following preparation raw materials in percentage by mass:
17% of camel milk powder, 1% of white granulated sugar, 5% of mannitol, 0.01% of lactobacillus bulgaricus, 0.6% of VC, 0.05% of pectin and the balance of water.
The preparation method comprises the following steps:
mixing camel milk powder, white granulated sugar, mannitol, VC, pectin and 65 ℃ water, stirring, homogenizing at 60 ℃ and 15MPa after 10min, sterilizing at 96 ℃ for 18min, adding bifidobacterium longum, fermenting at 40 ℃ for 12h, and standing at 6 ℃ for 22h to obtain the fermented camel milk.
Example 6
The present example provides a fermented camel milk, the composition and proportions of the preparation raw materials being the same as those of example 1 except that 0.02% of streptococcus thermophilus, 0.02% of lactobacillus bulgaricus and 0.01% of lactobacillus paracasei were replaced with 0.05% of streptococcus thermophilus.
The preparation method is described in example 1.
Example 7
The present example provided a fermented camel milk, the composition and proportions of the preparation raw materials being the same as in example 1 except that 0.02% of streptococcus thermophilus, 0.02% of lactobacillus bulgaricus and 0.01% of lactobacillus paracasei were substituted for Cheng Bao of lactobacillus bulgaricus.
The preparation method is described in example 1.
Example 8
The present example provides a fermented camel milk, the composition and proportions of the preparation raw materials being the same as those of example 1 except that streptococcus thermophilus was replaced with an equivalent amount of bifidobacterium animalis.
The preparation method is described in example 1.
Example 9
The present example provides a fermented camel milk, the composition and proportions of the preparation raw materials being the same as those of example 1 except that lactobacillus bulgaricus was replaced with equal amounts of bifidobacterium longum.
The preparation method is described in example 1.
Example 10
The present example provides a fermented camel milk, the composition and proportions of the preparation raw materials being the same as those of example 1 except that 0.15% of VC and 0.2% of sialic acid were replaced with 0.35% of sialic acid.
The preparation method is described in example 1.
Example 11
The present example provides a fermented camel milk, the composition and proportions of the preparation raw materials being the same as those of example 1 except that VC was replaced with equal amounts of tea polyphenols.
The preparation method is described in example 1.
Example 12
The present example provides a fermented camel milk, the composition and proportions of the preparation raw materials being the same as in example 1.
The preparation method was the same as in example 1 except that the fermentation temperature was 35℃and the fermentation time was 15 hours.
Example 13
The present example provides a fermented camel milk, the composition and proportions of the preparation raw materials being the same as in example 1.
The preparation method was the same as in example 1 except that the fermentation temperature was 40℃and the fermentation time was 12 hours.
Example 14
The present example provides a fermented camel milk, the composition and proportions of the preparation raw materials being the same as in example 1.
The preparation method was the same as in example 1 except that the fermentation temperature was 32℃and the fermentation time was 18 hours.
Example 15
The present example provides a fermented camel milk, the composition and proportions of the preparation raw materials being the same as in example 1.
The preparation method was the same as in example 1 except that the fermentation temperature was 43℃and the fermentation time was 9 hours.
Example 16
The present example provides a fermented camel milk, the composition and proportions of the preparation raw materials being the same as those of example 1 except that 0.02% of streptococcus thermophilus, 0.02% of lactobacillus bulgaricus and 0.01% of lactobacillus paracasei were replaced with 0.025% of streptococcus thermophilus and 0.025% of lactobacillus bulgaricus.
The preparation method is described in example 1.
Comparative example 1
This comparative example provides a fermented camel milk prepared in the same manner as in example 1 except that the raw materials do not contain sialic acid and a reduced fraction is distributed to the camel milk powder.
The preparation method is described in example 1.
Antioxidant Capacity test:
dissolving 5mg of DPPH with absolute ethyl alcohol, fully dissolving the solution by light-shielding ultrasonic treatment, and preparing 50 mug/mL of DPPH solution by constant volume in a 100mL volumetric flask.
Taking 2.5mL of DPPH, fixing the volume of the DPPH in a 10mL volumetric flask by using 50% ethanol in volume fraction, placing the DPPH in a water bath kettle at 20 ℃ in a dark place, and keeping the DPPH constant for 30minCentrifuging at 4deg.C for 10min at 10000 Xg, and measuring absorbance A of supernatant at 517nm B 。
Taking 1mL of fermented camel milk provided in examples 1-16 and comparative example 1, respectively, and concentrating at 2×10 -4 2.5mL of DPPH solution with mol/L, fixing the volume of the DPPH solution in a volumetric flask with 10mL by using ethanol with the volume fraction of 50%, placing the DPPH solution in a water bath kettle with the temperature of 20 ℃ in a dark place, keeping the temperature for 30min, centrifuging the DPPH solution at the temperature of 4 ℃ for 10min under the condition of 10000 Xg of rotating speed, and measuring the absorbance A of supernatant at 517nm S 。
Taking 1mL of fermented camel milk provided in examples 1-16 and comparative example 1 respectively, mixing with 2.5mL of absolute ethanol solution, fixing volume of 50% ethanol solution in a 10mL volumetric flask, centrifuging at 4deg.C for 10min at 10000 Xg, and measuring absorbance A of supernatant at 517nm C 。
The radical scavenging rate was calculated as follows:
the results were as follows:
the data show that the fermented camel milk provided by the invention has excellent oxidation resistance and free radical clearance: comparing examples 1, 6-9, 16, it can be seen that the free radical scavenging rate of the fermented camel milk is further improved within the preferred starter ranges of the present invention; comparing examples 1, 10-11, it can be seen that the present invention further increases the free radical scavenging rate of the fermented camel milk by a combination of preferred antioxidants; comparing examples 1, 12-15, it can be found that the invention promotes the fermentation process and improves the free radical scavenging effect of the fermented camel milk by controlling the fermentation parameters; comparative examples and comparative example 1 it can be seen that the present invention improves the free radical scavenging effect of the fermented camel milk by compounding both camel milk and sialic acid.
The applicant states that the present invention has been described by way of the above examples as well as methods of making and using the same, but the invention is not limited to, i.e. it is not meant that the invention must be practiced in dependence upon the above examples. It should be apparent to those skilled in the art that any modification of the present invention, equivalent substitution of raw materials for the product of the present invention, addition of auxiliary components, selection of specific modes, etc., falls within the scope of the present invention and the scope of disclosure.
The preferred embodiments of the present invention have been described in detail above, but the present invention is not limited to the specific details of the above embodiments, and various simple modifications can be made to the technical solution of the present invention within the scope of the technical concept of the present invention, and all the simple modifications belong to the protection scope of the present invention.
In addition, the specific features described in the above embodiments may be combined in any suitable manner, and in order to avoid unnecessary repetition, various possible combinations are not described further.
Claims (12)
1. The fermented camel milk containing sialic acid is characterized by comprising the following raw materials in parts by weight: 8-17 parts of camel milk powder, 1-8 parts of sugar, 0.01-0.1 part of starter, 0.1-0.6 part of antioxidant and water;
the starter is a combination of streptococcus thermophilus, lactobacillus paracasei and lactobacillus bulgaricus;
the antioxidant is a combination of VC and sialic acid;
the fermented camel milk is prepared by the following steps:
mixing camel milk powder, sugar, an antioxidant, water, and optionally a thickener and a sweetener, homogenizing, sterilizing, mixing with a starter for fermentation, and standing after maturation to obtain the fermented camel milk;
the fermentation temperature is 35-40 ℃ and the fermentation time is 12-15h.
2. Fermented camel milk containing sialic acid according to claim 1, characterized in that the preparation raw materials of the fermented camel milk comprise, in parts by weight, 10-15 parts of camel milk powder, 3-6 parts of sugar, 0.01-0.1 part of starter, 0.2-0.5 part of antioxidant and water.
3. Fermented camel milk comprising sialic acid according to claim 1, characterized in that the fermented camel milk comprising sialic acid further comprises sweetener 0.5-5 parts by weight.
4. Fermented camel milk comprising sialic acid according to claim 1 or 2, characterized in that the raw materials for the preparation of the fermented camel milk further comprises, in parts by weight, 0.05-0.1 parts of thickener.
5. Fermented camel milk comprising sialic acid according to claim 4, characterized in that the thickener comprises any one or a combination of at least two of pectin, gelatin, hydroxypropyl di-starch phosphate or diacetyl tartaric acid mono-di-glyceride.
6. Fermented camel milk comprising sialic acid according to claim 1, characterized in that the sugar comprises any one or a combination of at least two of glucose, maltose or sucrose.
7. A fermented camel milk comprising sialic acid according to claim 3, characterised in that the sweetener comprises sugar alcohols including erythritol and/or mannitol.
8. A process for the preparation of fermented camel milk comprising sialic acid according to any of the claims 1 to 7, characterized in that the process comprises the steps of:
mixing camel milk powder, sugar, antioxidant, water, and optional thickener and sweetener, homogenizing, sterilizing, fermenting with starter, and standing after maturation to obtain the fermented camel milk.
9. The method for preparing fermented camel milk containing sialic acid according to claim 8, characterized in that the homogenizing temperature is 50-60 ℃ and the pressure is 15-20MPa.
10. The method for preparing fermented camel milk containing sialic acid as claimed in claim 8, wherein the sterilization temperature is 94-96 ℃ for 18-22min.
11. The method of preparing fermented camel milk containing sialic acid according to claim 8, characterized in that the post-maturation is carried out at a temperature of 4-6 ℃ for a time of 22-26h.
12. Use of a fermented camel milk comprising sialic acid according to any one of claims 1 to 7 for the preparation of an antioxidant food.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108522652A (en) * | 2018-04-09 | 2018-09-14 | 广州绿都生物科技有限责任公司 | A kind of chick-pea camel milk acidified milk and preparation method thereof |
| CN109566741A (en) * | 2018-12-21 | 2019-04-05 | 嘉必优生物技术（武汉）股份有限公司 | A kind of Yoghourt containing sialic acid |
| CN109744446A (en) * | 2019-02-19 | 2019-05-14 | 杭州海王生物工程有限公司 | A kind of lactalbumin class solid beverage and preparation method thereof containing N-acetyl-neuraminate |
| CN112640956A (en) * | 2019-10-10 | 2021-04-13 | 浙江帕力亚多健康科技有限公司 | Milk powder containing cubilose acid and camel milk |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522652A (en) * | 2018-04-09 | 2018-09-14 | 广州绿都生物科技有限责任公司 | A kind of chick-pea camel milk acidified milk and preparation method thereof |
| CN109566741A (en) * | 2018-12-21 | 2019-04-05 | 嘉必优生物技术（武汉）股份有限公司 | A kind of Yoghourt containing sialic acid |
| CN109744446A (en) * | 2019-02-19 | 2019-05-14 | 杭州海王生物工程有限公司 | A kind of lactalbumin class solid beverage and preparation method thereof containing N-acetyl-neuraminate |
| CN112640956A (en) * | 2019-10-10 | 2021-04-13 | 浙江帕力亚多健康科技有限公司 | Milk powder containing cubilose acid and camel milk |
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