CN1709087A - Milk powder of Chinese wolfberry fruit and its preparing process - Google Patents
Milk powder of Chinese wolfberry fruit and its preparing process Download PDFInfo
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- CN1709087A CN1709087A CN 200510075713 CN200510075713A CN1709087A CN 1709087 A CN1709087 A CN 1709087A CN 200510075713 CN200510075713 CN 200510075713 CN 200510075713 A CN200510075713 A CN 200510075713A CN 1709087 A CN1709087 A CN 1709087A
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- milk powder
- chinese wolfberry
- milk
- wolfberry fruit
- weight portions
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Abstract
The present invention relates to a lyceum berry milk powder and its preparation process. Said lyceum milk powder is formed from milk, lyceum berry raw juice, lyceum berry polysaccharide, fructose, lactoalbumin and edible essence. Said lyceum milk powder can raise immunological function of human body and raise resistance to diseases. Besides, said invention also provides the concrete steps of its preparation method.
Description
Technical field
The present invention relates to the Dairy Processing field, particularly relate to a kind of milk powder of Chinese wolfberry fruit and preparation technology thereof.
Background technology
Since ancient times, the fruit of Chinese wolfberry is made eye bright so that it had and pharmacological action such as protects the liver, production of sperm benefit gas, qi-restoratives are calmed the nerves and enjoy and catch people's attention.In recent years, the scientific research this gratifying pharmacological action that further disclosed matrimony vine stems from its contained active component---LBP-X.Polysaccharose substance all exists in the nature higher plant and in algae, bacterium class and the animal body, and it is by one or more monose more than 10 molecules, and by the reducing end group C of a sugar
1With another sugared C
2, C
3, C
4Or C
6The hydroxyl macromolecular compound that is formed by connecting of dehydrating condensation each other, it does not have original monose character, and becomes tasteless carbohydrate, some polyglucose has significant anti-cancer activity.This just polysaccharose substance of LBP-X, its molecular weight is 10
4～8.8*10
4Between, its pharmacological effect has also obtained national evaluation: " result of the test shows: FRUCTUS LYCII and carpopodium have the effect of female hormone sample, effect in increasing leukocyte, hepatoprotective effect and hypotensive effect; The alcohol extract of matrimony vine (LBP-X) is to the inhibitory rate 58% of mice transplanted tumor (S-180); The alcohol extract of folium lycii (LBP-X) has the effect that increases macrophage phagocytic function, and its albumen has Insulin-Like lipotropism decomposition and to the hypoglycemic activity of mouse model." (being published in total 84 phases of scientific and technical research achievement communique; registration number 870303; classification number R989); a large amount of development tests also show; LBP-X is a kind of nonspecific immunopotentiator; can improve body's immunity, strengthen resistance against diseases, thereby reach effects such as anti-ageing, anti-oxidant, anti-hepatitis, anticancer and anti-AIDS.
At present, the application of LBP-X mostly is the medicine form, this product structure is single, costs an arm and a leg, and the deep processed product that yet there are no the strong LBP-X of a kind of cheapness and market popularity on the current market exists.
Summary of the invention
The objective of the invention is to overcome the defective of above-mentioned prior art, providing a kind of is carrier with normal drink product cow's milk (milk powder), and the LBP-X product is added wherein, can obtain a kind of milk powder of Chinese wolfberry fruit normal drink commonly used, that be rich in specific function of cheapness;
Another object of the present invention provides the preparation technology of above-mentioned milk powder of Chinese wolfberry fruit.
Technical scheme of the present invention is:
A kind of milk powder of Chinese wolfberry fruit is characterized in that this milk powder of Chinese wolfberry fruit is made up of the following weight proportion raw material:
Milk 2000 weight portions;
Lycium chinense juice 4～8 weight portions;
LBP-X 0.3～0.4 weight portion;
Fructose 7～32 weight portions;
Lactalbumin 7～16 weight portions;
Flavoring essence 0.08 weight portion;
Described flavoring essence is flavoring apple essence, flavoring pineapple essence or strawberry essence;
This milk powder of Chinese wolfberry fruit is formed sweetened powdered milk according to the following weight proportion raw material:
Milk 2000 weight portions;
Lycium chinense juice 4～8 weight portions;
LBP-X 0.3～0.4 weight portion;
Fructose 28～32 weight portions;
Lactalbumin 7～9 weight portions;
Flavoring essence 0.08 weight portion;
This milk powder of Chinese wolfberry fruit is formed whole milk powder according to the following weight proportion raw material:
Milk 2000 weight portions;
Lycium chinense juice 4～6 weight portions;
LBP-X 0.3～0.4 weight portion;
Fructose 7～9 weight portions;
Lactalbumin 14～16 weight portions;
Flavoring essence 0.08 weight portion;
The preparation technology of above-mentioned milk powder of Chinese wolfberry fruit, its technical process is: is 0.1～0.2% the emulsifying agent emulsification that adds its weight in the homogenizer of 25.5～27.2Mpa behind the homogeneous again with Lycium chinense juice at pressure, then Lycium chinense juice is purified together after filtration, the milk of standardization and fructose, lactalbumin, flavoring essence mixes, in being the homogenizer of 14.7～19.6Mpa, pressure carries out second homogenate again, filter, sterilization, it is 12～16 Baume degrees that vacuum is concentrated into cow's milk concentration, after milk solids thing content is at 40～50% o'clock, in emulsion temperature is to add LBP-X under 53～57 ℃ of conditions, promptly gets milk powder of Chinese wolfberry fruit after spray-dried;
Described emulsifying agent is propylene glycol alginate or phosphatide.
Wherein sterilization process is to keep 30 seconds under 80 ℃～85 ℃ temperature conditions in the chip sterilizer.
The present invention utilize LBP-X water-soluble, be dissolved in emulsion, and this physical characteristic of good blending is arranged with emulsion, with the diet product---cow's milk is carrier, develops milk powder of Chinese wolfberry fruit.
Because Lycium chinense juice is very easy to precipitation and the LBP-X preheating produces the defective of burnt gelatinization, the present invention adopts special technique to prepare milk powder of Chinese wolfberry fruit:
Since Lycium chinense juice in the solid content solutes content seldom, and nonsolute content such as cellulose are many, therefore be very easy to precipitation, thereby produce lamination, the solid content that this phenomenon will make matrimony vine juice produce in the matrimony vine juice after adding milk can not mixed uniformly bad phenomenon.In order to address the above problem, present technique adopts at first carries out homogeneous with Lycium chinense juice under 25.5～27.2 MPas (Mpa) pressure, utilize the impulsive contact force effect of the shearing force of homogenizer and the former breast of high speed to the homogeneous ring, solid content in the matrimony vine juice is broken into even granule, when particle diameter reaches between 5～7 μ m, add emulsifying agent, so just can be mixed into matrimony vine juice in the cow's milk equably, then the matrimony vine juice behind the homogeneous is mixed with cow's milk etc., carry out second homogenate again, at this moment the butter oil particle is simultaneously broken, thereby reaches abundant fusion with solid content in the matrimony vine, makes the very milk powder of Chinese wolfberry fruit of uniformity of structural state;
2. LBP-X is the rare protein polysaccharide that contains in the plant polyose, it has the polysaccharide side chain of six kinds of own carbon sugar (rhamnose, arabinose, wood sugar, mannose, galactolipin, glucose) composition and the albumen main chain composition that 18 seed amino acids are formed, this structure causes LBP-X once 80～85 ℃ of pre-heating sterilisations, just be easy to the browning look, promptly produce burnt gelatinization, this not only makes the trophic function of LBP-X itself destroyed, and the milk powder product of making can not be the normal milk yellow of homogeneous.Present technique adopts is filtering, and sterilization after vacuum Concentrating Process finishes, and keeps emulsion temperature to add LBP-X under 53～57 ℃ condition, can guarantee that so not only LBP-X fully dissolves, and has guaranteed the quality of product again.
The milk powder of Chinese wolfberry fruit of producing by the present invention can make people can obtain this immunopotentiator of LBP-X in the diet life, thereby improves body's immunity, strengthens resistance against diseases.Milk powder of Chinese wolfberry fruit price of the present invention is well below the price of LBP-X product, and the market popularity is strong, is a kind of brand-new LBP-X deep processed product.
The specific embodiment
A. the preparation of Lycium chinense juice
Select the fresh fruit of Chinese wolfberry for use,, make Lycium chinense juice after sterile filling is stand-by through cleaning, squeezing, filtration, sterilization;
With Lycium chinense juice homogeneous in homogenizer, keeping homogenization pressure is 25.5～27.2 MPas (Mpa), adds the propylene glycol alginate or the phosphatide of Lycium chinense juice weight 0.1～0.2% then, stirs, standby;
B. the pre-treatment of milk
Selecting proportion for use is 1.028～1.032 (20 ℃), acidity is no more than 20 ° of T, fat content is not less than 3%, milk solids is not less than 11.2%, assorted bacterium number is no more than the fresh milk of 200,000/milliliter, filtration, purification, standardization, make its quality standard that meets state quality standard GB5408.2-1999 (sterile milk) (promptly controlling in the product fatty: full-cream 〉=3.1%, non-fat solid 〉=8.1%);
C. the preparation of LBP-X sweetened powdered milk
Lycium chinense juice with above-mentioned processing, milk and fructose, lactalbumin, flavoring essence (can be strawberry essence, flavoring apple essence or strawberry essence, taste according to product adds) mix in proportion, in being the homogenizer of 14.7～19.6Mpa, pressure carries out second homogenate then, filter, in the chip sterilizer, under 80 ℃～85 ℃ temperature conditions, kept 30 seconds, it is 12～16 Baume degrees that vacuum is concentrated into cow's milk concentration, after milk solids thing content is at 40～50% o'clock, generally being concentrated into 1/4th of raw milk volume gets final product, subsequently concentrated emulsion is put in the agitator tank, in emulsion temperature is to add LBP-X under 53～57 ℃ of conditions, after fully mixing, send in the spray tower with high-pressure pump and to spray, promptly get the LBP-X sweetened powdered milk.
Above-mentioned raw materials is counted with weight proportion:
Milk 2000 weight portions;
Lycium chinense juice 4～8 weight portions;
LBP-X 0.3～0.4 weight portion;
Fructose 28～32 weight portions;
Lactalbumin 7～9 weight portions;
Flavoring essence 0.08 weight portion.
Embodiment 2
The preparation of whole milk powder
Concrete technology is with embodiment 1, and the raw material proportion relation is:
Milk 2000 weight portions;
Lycium chinense juice 4～6 weight portions;
LBP-X 0.3～0.4 weight portion;
Fructose 7～9 weight portions;
Lactalbumin 14～16 weight portions;
Flavoring essence 0.08 weight portion.
Claims (7)
1. milk powder of Chinese wolfberry fruit is characterized in that this milk powder of Chinese wolfberry fruit is made up of the following weight proportion raw material:
Milk 2000 weight portions;
Lycium chinense juice 4～8 weight portions;
LBP-X 0.3～0.4 weight portion;
Fructose 7～32 weight portions;
Lactalbumin 7～16 weight portions;
Flavoring essence 0.08 weight portion.
2. according to the described milk powder of Chinese wolfberry fruit of claim 1, it is characterized in that described flavoring essence is flavoring apple essence, flavoring pineapple essence or strawberry essence.
3. according to claim 1 or 2 described milk powder of Chinese wolfberry fruit, it is characterized in that this milk powder of Chinese wolfberry fruit forms sweetened powdered milk according to the following weight proportion raw material:
Milk 2000 weight portions;
Lycium chinense juice 4～8 weight portions;
LBP-X 0.3～0.4 weight portion;
Fructose 28～32 weight portions;
Lactalbumin 7～9 weight portions;
Flavoring essence 0.08 weight portion.
4. according to claim 1 or 2 described milk powder of Chinese wolfberry fruit, it is characterized in that this milk powder of Chinese wolfberry fruit forms whole milk powder according to the following weight proportion raw material:
Milk 2000 weight portions;
Lycium chinense juice 4～6 weight portions;
LBP-X 0.3～0.4 weight portion;
Fructose 7～9 weight portions;
Lactalbumin 14～16 weight portions;
Flavoring essence 0.08 weight portion.
5. the preparation technology of a milk powder of Chinese wolfberry fruit as claimed in claim 1, its technical process is: is 0.1～0.2% the emulsifying agent emulsification that adds its weight in the homogenizer of 25.5～27.2 MPas behind the homogeneous again with Lycium chinense juice at pressure, then Lycium chinense juice is purified together after filtration, the milk of standardization and fructose, lactalbumin, flavoring essence mixes, in being the homogenizer of 14.7～19.6 MPas, pressure carries out second homogenate again, filter, sterilization, it is 12～16 Baume degrees that vacuum is concentrated into cow's milk concentration, after milk solids thing content is at 40～50% o'clock, in emulsion temperature is to add LBP-X under 53～57 ℃ of conditions, promptly gets milk powder of Chinese wolfberry fruit after spray-dried.
6. according to the preparation technology of the described milk powder of Chinese wolfberry fruit of claim 5, it is characterized in that described emulsifying agent is propylene glycol alginate or phosphatide.
7. according to the preparation technology of the described milk powder of Chinese wolfberry fruit of claim 5, it is characterized in that described sterilization process is for keeping 30 seconds in the chip sterilizer under 80 ℃～85 ℃ temperature conditions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510075713 CN1709087A (en) | 2005-06-03 | 2005-06-03 | Milk powder of Chinese wolfberry fruit and its preparing process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510075713 CN1709087A (en) | 2005-06-03 | 2005-06-03 | Milk powder of Chinese wolfberry fruit and its preparing process |
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| CN1709087A true CN1709087A (en) | 2005-12-21 |
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| CN 200510075713 Pending CN1709087A (en) | 2005-06-03 | 2005-06-03 | Milk powder of Chinese wolfberry fruit and its preparing process |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101006863B (en) * | 2007-01-25 | 2010-05-19 | 云南大学 | A granular health product of panax natoginseng |
| CN101356940B (en) * | 2007-08-02 | 2011-09-07 | 内蒙古伊利实业集团股份有限公司 | Liquid milk added with active polysaccharide |
| WO2011160421A1 (en) * | 2010-06-25 | 2011-12-29 | Xu Xinyue | Method for preparing green milk powder |
| CN103141578A (en) * | 2013-03-27 | 2013-06-12 | 伊启棒（天津）科技发展有限公司 | Nutritional type milk and preparation method thereof |
| CN103250789A (en) * | 2013-04-16 | 2013-08-21 | 蚌埠市金旺食品有限公司 | Boxthorn leaf and strawberry soymilk tea powder |
| CN106387219A (en) * | 2016-08-29 | 2017-02-15 | 青岛市资源化学与新材料研究中心 | Chinese wolfberry fruit extract solid drink and preparation method thereof |
| CN109645135A (en) * | 2019-01-21 | 2019-04-19 | 西北师范大学 | A kind of preparation method of fructus lycii donkey milk piece |
| CN110870501A (en) * | 2018-08-29 | 2020-03-10 | 内蒙古伊利实业集团股份有限公司 | Brown fermented milk and preparation method thereof |
| CN112655767A (en) * | 2020-12-07 | 2021-04-16 | 长沙重链抗体研究院 | Immunoglobulin probiotic formula camel milk powder and application thereof |
-
2005
- 2005-06-03 CN CN 200510075713 patent/CN1709087A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101006863B (en) * | 2007-01-25 | 2010-05-19 | 云南大学 | A granular health product of panax natoginseng |
| CN101356940B (en) * | 2007-08-02 | 2011-09-07 | 内蒙古伊利实业集团股份有限公司 | Liquid milk added with active polysaccharide |
| WO2011160421A1 (en) * | 2010-06-25 | 2011-12-29 | Xu Xinyue | Method for preparing green milk powder |
| US9095153B2 (en) | 2010-06-25 | 2015-08-04 | Xinyue Xu | Method of preparing green milk powder |
| CN103141578A (en) * | 2013-03-27 | 2013-06-12 | 伊启棒（天津）科技发展有限公司 | Nutritional type milk and preparation method thereof |
| CN103250789A (en) * | 2013-04-16 | 2013-08-21 | 蚌埠市金旺食品有限公司 | Boxthorn leaf and strawberry soymilk tea powder |
| CN103250789B (en) * | 2013-04-16 | 2015-03-04 | 蚌埠市金旺食品有限公司 | Boxthorn leaf and strawberry soymilk tea powder |
| CN106387219A (en) * | 2016-08-29 | 2017-02-15 | 青岛市资源化学与新材料研究中心 | Chinese wolfberry fruit extract solid drink and preparation method thereof |
| CN110870501A (en) * | 2018-08-29 | 2020-03-10 | 内蒙古伊利实业集团股份有限公司 | Brown fermented milk and preparation method thereof |
| CN109645135A (en) * | 2019-01-21 | 2019-04-19 | 西北师范大学 | A kind of preparation method of fructus lycii donkey milk piece |
| CN112655767A (en) * | 2020-12-07 | 2021-04-16 | 长沙重链抗体研究院 | Immunoglobulin probiotic formula camel milk powder and application thereof |
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