NZ757462B2 - High content lactoferrin-modulated milk powder and preparation method thereof - Google Patents

Abstract

The invention relates to a milk powder and a preparation method thereof, in particular to a milk powder containing lactoferrin, a preparation method thereof and use thereof. It belongs to the field of food, especially dairy technology. The content of the product is in the proportion by weight: 0.5-2 parts of lactoferrin, 30-50 parts of IgG, 260-360 parts of instant skim milk powder, wherein the sugar composition further comprises 220-260 parts of Anhydrous glucose, 8-12 parts of Oligogalactose, 3-7 parts of stachyose. The product of the invention mainly provides nutrition by lactoferrin, supplemented by other nutrients, so that the nutrition of the prepared milk powder is perfect, and the method of mixing powder is studied, so that the final product is more uniform, which is beneficial to the absorption and utilization of the human body, and at the same time it avoids the problem of affecting the quality of the final product due to uneven mixing. parts of lactoferrin, 30-50 parts of IgG, 260-360 parts of instant skim milk powder, wherein the sugar composition further comprises 220-260 parts of Anhydrous glucose, 8-12 parts of Oligogalactose, 3-7 parts of stachyose. The product of the invention mainly provides nutrition by lactoferrin, supplemented by other nutrients, so that the nutrition of the prepared milk powder is perfect, and the method of mixing powder is studied, so that the final product is more uniform, which is beneficial to the absorption and utilization of the human body, and at the same time it avoids the problem of affecting the quality of the final product due to uneven mixing.

Description

(12) Granted patent specificaon (19) NZ (11) 757462 (13) B2 (47) Publicaon date: 2021.12.24 (54) High content lactoferrin-modulated milk powder and preparaon method thereof (51) Internaonal Patent Classificaon(s): A23C 9/18 A23C 21/06 A23C 21/08 A23L 33/17 A23L 33/125 A23L 33/16 A23J 1/20 A23J 3/08 A23C 9/16 A23C 9/152 A23C 9/158 A23L 33/18 C07K 14/79 A23L 33/15 A23L 33/155 A23C 9/156 (22) Filing date: (73) Owner(s): 2019.09.20 UNIPHARM HEALTHY MANUFACTURING CO . LIMITED (23) Complete specificaon filing date: 2019.09.20 (74) Contact: UNIPHARM HEALTHY MANUFACTURING CO . LIMITED (72) Inventor(s): Yanyu Yang Zhou, Zhenglai (57) Abstract: The invenon relates to a milk powder and a preparaon method thereof, in parcular to a milk powder containing lactoferrin, a preparaon method thereof and use thereof. It belongs to the field of food, especially dairy technology. The content of the product is in the proporon by weight: 0.5-2 parts of lactoferrin, 30-50 parts of IgG, 260-360 parts of instant skim milk powder, wherein the sugar composion further comprises 220-260 parts of Anhydrous glucose, 8-12 parts of Oligogalactose, 3-7 parts of stachyose. The product of the invenon mainly provides nutrion by lactoferrin, supplemented by other nutrients, so that the nutrion of the prepared milk powder is perfect, and the method of mixing powder is studied, so that the final product is more uniform, which is beneficial to the absorpon and ulizaon of the human body, and at the same me it avoids the problem of affecng the quality of the final product due to uneven mixing.

NZ 757462 B2 TITLE High content lactoferrin-modulated milk powder and preparation method thereof TECHNICAL FIELD The invention relates to a milk powder and a preparation method thereof, in particular to a milk powder containing lactoferrin and a preparation method thereof. The invention belongs to the field of food technology, especially in the field of dairy technology.

BACKGROUND OF THE INVENTION Breast milk is rich in nutrients, such as high quality such as lactoferrin, IgG, etc., which is beneficial to enhance the resistance of consumers.

However, there are many breast milk shortages in reality, which requires the selection of other products to help increase the immunity of infants and young children. At present, the most common formula on the market is formula milk powder, which has many brands, such as Nestle, Abbott, Dutch Nuoyou, etc., and according to different needs, there are a variety of functionalized milk powder, and meet the growth cycle of infants of different ages. Essential nutrients needed. However, most of the formula milk powder on the market lacks some beneficial ingredients in breast milk, and it is difficult to truly improve the immunity of infants and young children and promote the growth and development. Therefore, many companies and scholars are committed to developing a formula that is closer to the nutritional components of breast milk to improve the immunity of infants and young children.

Lactoferrin (LF), also known as lactotransferrin (LTF), is a multifunctional glycoprotein in transferrin. Lactoferrin is a globular glycoprotein with a molecular weight ranging from 76 to 80 kDa and widely present in various exudates such as milk, saliva, tears, and snivel.

Lactoferrin is also present in metaphase neutrophils and is secreted by some acinar cells. Lactoferrin can be extracted from milk or obtained using recombinant DNA techniques. Human colostrum has the highest lactoferrin concentration, followed by human milk, with the lowest concentration in milk (150 mg/l).

Lactoferrin is one of the components of the human immune system.

It has antibacterial activity (antibacterial, antifungal) and is part of the innate defense, mainly in the mucosa. Lactoferrin protects infants from pathogens such as bacteria. Lactoferrin also interacts with DNA and RNA, polysaccharides and heparin and exhibits certain physiological functions in these receptor-ligand complexes.

Lactoferrin is involved in the transmembrane transport of iron and controls the balance and secretion of iron ions in the blood. It is found in the milk, plasma and neutrophils of humans and other mammals and is the secretion of mammals such as saliva, gall bladder, tears and pancreas, the main proteins in the composition. The concentration of lactoferrin in milk varies from 7 g/L in human colostrum to 1 g/L in mature milk.

X-ray diffraction indicates that lactoferrin is a polypeptide chain comprising about 700 amino acids and two homologous globular domains: N-ring and C-loop. The N-loop corresponds to the 1-33rd amino acid residue in the peptide chain, and the C-loop corresponds to the 345-692 amino acid residues, and the two domains are joined at both ends by a short-chain alpha-helix. Each loop consists of two subdomains (subdomains): N1, N2 and C1, C2 and contains an iron binding site and a glycosylation site. The degree of glycosylation of lactoferrin may vary, so the molecular weight of lactoferrin varies from 76 to 80 kDa. The stability of lactoferrin is related to its degree of glycosylation.

Lactoferrin is a basic protein with an isoelectric point of 8.7, which exists in two forms: holo-lactoferrin rich in iron form and apo-lactoferrin without iron form. The two have different tertiary structures: apo-lactoferrin is characterized by an "open" N-ring and a "closed" C-ring, while the holo-lactoferrin rings are "closed". . Each lactoferrin molecule reversibly binds two iron, zinc, copper or other metal ions. The two binding sites are located in two protein globular domains, respectively. Each ion binds to six ligands: four from the ligand in the peptide chain (2 tyrosine residues, 1 histidine residue and 1 aspartate residue) and 2 carbonates or Bicarbonate ion.

Lactoferrin forms a red complex with iron; its affinity for iron is 300 times higher than that of transferrin. Affinity increases in weakly acidic media. When inflammation occurs, this property facilitates the transfer of iron from transferrin to lactoferrin because inflammation often causes a decrease in the pH of the tissue due to the accumulation of lactic acid and other organic acids. The concentration of ferric iron in human milk is about 10% to 30% (100% means that all lactoferrin molecules contain 2 iron atoms). It is shown that lactoferrin not only involves the transport of iron, zinc, and copper ions, but also regulates the absorption of these ions.

The presence of zinc and copper ions in the solution does not affect the iron binding capacity of lactoferrin and may even increase.

Lactoferrin exists in different forms of polymer in plasma and exudates: monomeric to tetrameric. Lactoferrin is more likely to be present in the body and in the form of a polymer, especially when the concentration is high. Studies have found that tetramers are the predominant form of lactoferrin under physiological conditions.

The oligomeric form of lactoferrin depends mainly on the concentration of the protein, while the formation of the poly-polymeric 2+ 2+ form is strongly influenced by Ca . In the presence of Ca , when the -10 -11 concentration is 10 ～10 M, lactoferrin mainly exists as a monomer; -9 -10 but when the concentration is increased to 10 ～10 M, the monomer will be converted into a tetramer form. In general, the concentration of lactoferrin in the blood is between the monomer and tetramer transition concentrations, so that lactoferrin has a polymerized state of monomer and tetramer in the blood. Many of the functional properties of lactoferrin depend on its oligomeric form. For example, lactoferrin monomers bind tightly to DNA, while tetramer forms do not.

Lactoferrin can alter the spatial conformation of the virus, causing the virus to lose its ability to bind to human host cell receptors.

Lactoferrin forms a protective layer on the surface of the receptor, preventing the adhesion of viruses and human cells.

According to research at home and abroad in recent years, exogenous supplemental lactoferrin can play a very good role in antiviral.

The combination of lactoferrin is beneficial to enhance immunity and make babies grow healthier.

Chinese patent application CN108029768A discloses a milk powder containing lactoferrin and probiotics, which simultaneously adds probiotics and lactoferrin to the milk powder, regulates intestinal flora of infants and young children through probiotics, and assists lactoferrin against Invasion of external microorganisms. However, a professor at the Children's Hospital Medical Center in Cincinnati, Ohio, and his research team demonstrated that red blood cells (CD71+ cells) expressing CD71 receptors can suppress the immune response in 6-day-old mice. They also found that CD71+ cells in human cord blood also have unique immunosuppressive properties, but CD71+ cells in adult mice do not have these characteristics, suggesting that immunosuppressive properties are restricted to newborns. The researchers also pointed out that although the immune system of newborns is inhibited, the growth of probiotics can be improved. It can be seen that the probiotics of newborns are sufficient to achieve self-sufficiency, and the addition of new probiotics is likely to cause their own probiotics to breed and disorder, which has a negative effect on the growth of newborns.

CN109007037A A composition for enhancing immunity of an infant and a product thereof, the composition comprising 30-60 parts of milk powder, 0.05-2 parts of lactoferrin, 5-30 parts of concentrated whey protein, by weight, 5-15 parts of prebiotic, 20-50 parts of desalted whey powder, 1-5 parts of lactalbumin, 0.1-2 parts of N-acetylneuraminic acid and 0.003-0.05 parts of folic acid compound. However, according to this ratio, lactoferrin and N-acetylneuraminic acid are not the best use of the human body. The key is the loss in the digestive tract of the body. At the same time, the molecular distance between the two is too far to be used by the human body at the same time.

The current problem is that lactoferrin is rarely supplemented at the same time, and there is no stable composition that specifically maintains the two components, because both are very good nutritional supplements, and the current products are supplemented at the same time. Most of the supplement products are concentrated on baby milk powder, which will cause great loss in the production process, and there is a phenomenon of unreasonable absorption in the human body.

STATEMENT OF INVENTION The object of the present invention is to invent a high-content milk powder containing milk powder and a preparation method thereof, which not only can meet the nutritional needs of the human body, but also have high utilization rate while maintaining product stability.

A high-content lactoferrin-modulated milk powder characterized in that it is composed of the following substances in parts by weight, and the components and parts by weight are:Lactoferrin 0.5-2, IgG 30-50, instant skim milk powder 260-360, which also includes a sugar composition: anhydrous glucose 220-260, galactooligosaccharide(GOS) 8-12, stachyose 3-7.2.

The said milk powder wherein: lactoferrin 1.1, IgG 40, instant skim milk powder 310, wherein the sugar composition further comprises: anhydrous glucose 235, oligogalactose 10, stachyose 5.3.

The said milk powder, wherein the lactoferrin is derived from a high concentration of lactoferrin, wherein the lactoferrin concentration is greater than 95%; The said milk powder, wherein the IgG is derived from a commercially available milk powder-derived IgG extract having an effective concentration of 100 g of the separated whey protein powder containing 10 g of IgG; The said milk powder, wherein the prepared milk powder further comprises 0.05 to 0.2 parts by weight of a composite trace element and 0.03 to 0.1 parts by weight of a multivitamin; The said milk powder, wherein the milk powder preferably comprises 0.1 parts by weight of a composite trace element and 0.08 parts by weight of a multivitamin; The said milk powder, wherein the composite trace element has a compound composition by weight: calcium 300-973.5 mg, phosphorus 150-649 mg, magnesium 30- 106.2 mg, potassium 375-1121 mg, iron 3.5-14.75 mg, zinc 3-106.62 mg, sodium 125-413 mg, iodine 62.5-354 μg, copper 210-737.5 μg, manganese 6.25-737.5 μg; The said milk powder, wherein the compound vitamin and the compounding component by weight are: vitamin A 1165.5-4224.1 IU, vitamins D3 250-885 IU, vitamin E 12.5-35.4IU, vitamin C 62.5-221.25 mg, vitamin K 25-177μg, vitamin B1 350-2124μg, vitamin B2 475-2802.5μg, vitamin B6 225-1239μg, vitamin B12 0.625-3.54 Gg, niacin 1.8-11.06 mg, pantothenic acid 2375-14012.5 μg, folic acid 62.5-354 μg, biotin 10-53.1 μg.

The method for preparing said milk powder, wherein the temperature of the temperature-controlled wet-control three-dimensional mixer is set to 28-30 degrees, and after the temperature distribution in the mixer is uniform, lactoferrin is added to the mixer, the humidity is adjusted to 25-30%, the temperature is lowered to 20 degrees, a part of the sugar composition is added, mixed for 20-30 minutes, and the remaining sugar composition is added, and the mixing is continued for -30 minutes, then reduce the temperature to 10-15 degrees, mix for another 10-20 minutes, return the temperature to room temperature, add other powder adjuvant, mix for another 30-40 minutes, the mixing is over;Wherein, adding a portion of the sugar composition, preferably adding 1/3 to 1/2 of the total amount of the sugar composition.

After many experiments and verifications, the inventors found that when the temperature is lowered after mixing, if the temperature is lowered too quickly, it will lead to the problem of agglomeration, and there is a problem that the mixing is not uniform, and the problem caused by sudden cooling will be caused by the present invention. The level cooling method can be well solved. We should understand that the above mixing method is a mixed way of intention, because the inventor cannot test all the temperatures and check the mixing uniformity in an exhaustive manner, but the inventors have already cooled down most of the conventional methods according to the conventional method. The method has been tested, and the time and temperature range of the method disclosed in the present invention are all optimal ranges.

During the production and testing, the inventors have surprisingly found that the amount of the sugar composition is not arbitrarily added during the addition of the sugar composition, using the anhydrous glucose of the present invention 220-260 parts, galactooligosaccharide 8 The combination of -12 parts and 3-7 parts of stachyose is the best way after multiple verifications. The crystallinity of the product of the present invention is further improved, and in particular, the inventors have creatively tested the stepwise addition of the sugar composition, and after testing, the dispersion uniformity is further improved.

Mixing uniformity and weighing accuracy, system stability is called the three performance indicators of the batching system. The uniformity of the batch material not only affects the performance index of the subsequent process equipment, but also directly relates to the quality of the final product. Especially in the industry of brewing milk powder, the uniformity of the ingredients directly affects the nutritional balance of each sachet. If the ingredients are mixed unevenly, it may cause poisoning.

Following the idea of this method, the inventors further found that direct cooling after mixing produces a slight agglomeration phenomenon, which will have a certain impact on the use of the product. After further experiments, the inventor has obtained a favorable effect to improve the problem. The method is the way of mixing and cooling down at the same time.

This product is preferably used in a package with 1-2 g pouches per bag, which is convenient for convenient daily consumption. It is because of the packaging of this very small bag that the requirements must be mixed very evenly.

Beneficial effect Research and analysis: Generally speaking, the dry mixing process is the most commonly used, but due to the different particle sizes of the components, different charges and different viscosities, unevenness and agglomeration may occur during the mixing process. Dry blending is a process widely used in a variety of industries, such as pharmaceutical manufacturing and food and animal feed production. Mixing is an important step in the food industry to produce products with constant properties and to obtain uniformity of different properties such as color, texture, taste and concentration. In the most common nutritional fortified milk powder, the raw material of the dry blending method is a large package base powder, and the base powder refers to milk or goat milk and processed products thereof (whey powder, whey protein powder, Skim milk powder, whole milk powder, etc.) as the main raw material, adding semi-finished products of infant formula milk powder produced by wet process with or without nutrients and other excipients, so in order to prevent the outer packaging during the mixing process In case of pollution and infection of materials, at this stage, the outer packaging of the raw materials should be vacuumed and smear, and the inner packaging should be vacuumed and sterilized before being sent to the next process.

In the pretreatment process, the specific operation is as follows: the first inspection of the qualified large-package base powder is carried out step by step, the first vacuuming, the first vacuuming, the second vacuuming, and then sent to the tunnel for sterilization and transmission; The raw materials such as various additives and nutrients that have passed the inspection are vacuumed and sent to the sterilization tunnel for sterilization and transportation. The next step is mixing and packaging.

Among them, the problem of mixing is the uniformity.

In the process of mixing powdered foods, the operation of two or more components should enable uniform distribution of individual particles of different materials present.

After premixing of a portion of the sugar mixture in the previous stage, at the preferred humidity and temperature of the present invention, part of the lactoferrin will be in a semi-crystalline state, plus the presence of a sugar mixture, which is easier with the skim milk powder and the separated whey. The protein powder is mixed evenly.

Whether the mixing is evenly affected is affected by many factors, including: Particle size: The particle size of the powder directly affects the fluidity of the powder. The smaller the particles, the larger the contact area and the greater the intermolecular force, which in turn leads to agglomeration between the powders. The smaller the particles, the higher the surface moisture content, the higher the surface tension, the more the powder will be condensed and the less likely to flow; The humidity of the powder; the greater the water content of the powder, the less fluid the powder will be due to the formation of the liquid bridge and the capillary forces between the particles. The liquid bridge will develop into a solid bridge under improper temperature control: solidification; The composition of the powder; Many powder materials contain more or less amorphous glassy components, such as amorphous sugar and maltodextrin. The glass transition temperature is very important because amorphous components may become sticky.

The bulk density of the powder: the density of the powder depends on many aspects, such as the nature of the particle itself, the intermolecular force (van der Waals force), whether it has a charge and charge, the glycoprotein and water content, the particle diameter, and so on. The density of the powder must be in a range to ensure a high production quality.

According to the above analysis and description, the product of the invention provides nutrition mainly by the combination of lactoferrin, supplemented by other nutrients, so that the nutrition of the milk powder is more perfect, and the method of mixing powder is studied, so that the final product is more uniform. It is beneficial to the absorption and utilization of the human body and at the same time avoids the problem of affecting the quality of the final product due to uneven mixing.

The product obtained by the method of the invention has the mixing rate increased by nearly 30% under the same mixing time; the wall-hanging rate of the whole powder is reduced by about 50%; the fluidity of the whole powder is increased by 35%, and the production efficiency is improved 25%.

In order to better quantitatively compare the method of the present invention with the conventional mixing method in the prior art, the inventors tested 15 sets of comparative data, and the products of the conventional mixed mode by the method of heating mixing and stepwise addition of the present invention. The range of uniformity improvement is between 7.2 and 9.8%; Mixing uniformity and weighing accuracy, system stability are called the three performance indicators of the batching system. The uniformity of the batch material not only affects the performance index of the subsequent process equipment, but also directly relates to the quality of the final product. In particular, the final product of the present invention is packaged in a small bag, usually 1-2 g, so the uniformity is more important, and the uniformity of the batch material directly affects the nutritional balance of each meal, and if the ingredients are mixed unevenly, Poisoning may occur.

Following the idea of this method, the inventors further found that direct cooling after mixing produces a slight agglomeration phenomenon, which will have a certain impact on the use of the product. After further experiments, the inventor has obtained a favorable effect to improve the problem. The method is the way of mixing and cooling down at the same time.

DETAILED DESCRIPTION OF THE INVENTION The embodiments of the present invention are intended to be illustrative, and not to limit the scope of the present invention. Any slight difference in nutrient composition due to the difference in milk milk source should not be used as a reason for the inconsistency between the embodiment of the present invention and the specification, so the present invention aims to protect the purpose of adding nutrients, rather than to make the ratio particularly strict. The ground is limited to a specific value.

The equipment used in dry mixing production is as follows: Transmission equipment, including powder conveyor, conveyor belt, conveyor chain, sealed transfer window, lifting freight elevator; ventilation equipment, including central air conditioning, air filter, ozone generator; pretreatment equipment, including vacuum platform, vacuum cleaner, tunnel sterilization Mixing equipment, including operating platform, shelf, three-dimensional mixer, dry powder mixing mixer; packaging equipment, automatic canning machine, capping machine, inkjet printer, operating platform; measuring equipment, electronic scale, air pressure gauge, automatic Measuring canning machine; storage equipment, shelves, ground support, forklift; sanitary equipment, tool disinfection cabinet, washing machine, work clothes disinfection cabinet, air shower, ozone generator, alcohol sprayer, vacuum cleaner, garbage bin, etc.; inspection equipment, analytical balance , oven, centrifuge, electric furnace, impurity filter, protein measuring device, insoluble index stirrer, fume hood, dry and wet heat sterilizer, water bath, etc.

Embodiment 1 The preparation method of the lactoferrin-modulated milk powder of the present invention is as follows: First set the temperature of the temperature-controlled wet three-dimensional mixer to 30 degrees. After about 10 minutes, wait until the temperature distribution in the mixer is even, add lactoferrin to the mixer, adjust the humidity to 27%, and mix for 20 minutes. Cool down to degrees, add one-third of the sugar composition, mix for 30 minutes, then add the remaining sugar composition, continue mixing for 30 minutes, then reduce the temperature to 15 degrees, mix for another 20 minutes, and then wait for a while The temperature was returned to room temperature; other powder adjuvants may be further added to the composition, mixed for another 40 minutes, and the mixing is completed.

According to the weight, it is composed of the following components: the instant component of the skim milk powder 360, the lactoferrin 2, the separated whey protein powder 500 parts, the anhydrous glucose 260, the galactooligosaccharide 12, and stachyose 7.

The above milk powder also includes a complex trace element 0.2 and a complex vitamin 0.1.

Embodiment2 The preparation method of the lactoferrin-modulated milk powder of the present invention is as follows: First set the temperature of the temperature-controlled wet three-dimensional mixer to 30 degrees. After 5 minutes, wait until the temperature distribution in the mixer is even, add lactoferrin to the mixer, adjust the humidity to 25%, and mix for 30 minutes, then cool down. At degrees, add one-half of the sugar composition, mix for 30 minutes, then add the remaining sugar composition, continue mixing for 20 minutes, then reduce the temperature to 10 degrees, mix for another 10 minutes, and wait for a while, The temperature was returned to room temperature; other powder adjuvants may be further added to the composition, mixed for another 40 minutes, and the mixing is completed.

According to the weight, it is composed of the following components: the lactoferrin 0.5, the isolated whey protein powder 30, the instant skim milk powder 260, and the sugar composition: anhydrous glucose 220, galacto-oligosaccharide 8, 3 parts of stachyose The above milk powder also includes a complex trace element of 0.05 and a complex vitamin of 0.03.

Embodiment 3 The preparation method of the lactoferrin-modulated milk powder of the present invention is as follows: First set the temperature of the temperature-controlled wet three-dimensional mixer to 30 degrees. After 8 minutes, wait until the temperature distribution in the mixer is even, add lactoferrin to the mixer, adjust the humidity to 30%, and mix for 30 minutes, then cool down. At degrees, add one-half of the sugar composition, mix for 25 minutes, then add the remaining sugar composition, continue mixing for 20 minutes, then reduce the temperature to 10 degrees, mix for another 15 minutes, and wait for a while, The temperature was returned to room temperature; additional powder adjuvants may be added to the composition, mixed for an additional 35 minutes, and the mixing is complete.

According to the weight, it is composed of the following components: lactoferrin 0.5, IgG 50, instant skim milk powder 260, wherein the sugar composition: anhydrous glucose 260, oligomeric half Lactose 8, 7 parts of stachyose.

The above milk powder also includes a composite trace element of 0.08 and a complex vitamin of 0.65.

Embodiment 4 The preparation method of the lactoferrin-modulated milk powder of the present invention is as follows: First set the temperature of the temperature-controlled wet three-dimensional mixer to 29 degrees. After the temperature distribution in the mixer is evenly distributed, the lactoferrin is added to the mixer, the humidity is adjusted to 25%, and the temperature is lowered to 20 degrees. The sugar composition, mixed for 30 minutes, then add the remaining sugar composition, continue mixing for 20 minutes, then reduce the temperature to 15 degrees, mix for another 10 minutes, return the temperature to room temperature, add other powder excipients, and mix for another 40 minutes. , the end of the mixing; According to the weight, it is composed of the following components: lactoferrin 2, IgG 30, instant skim milk powder 260, wherein the sugar composition is further included: anhydrous glucose 220, oligomeric half Lactose 12, 7 parts of stachyose.

The above milk powder also includes a composite trace element of 0.15 and a complex vitamin of 0.15.

Embodiment 5 The preparation method of the lactoferrin-modulated milk powder of the present invention is as follows: First set the temperature of the temperature-controlled wet three-dimensional mixer to 30 degrees. After the temperature distribution in the mixer is evenly distributed, the lactoferrin is added to the mixer, the humidity is adjusted to 25%, and the temperature is lowered to 20 degrees. The sugar composition, mixed for 20 minutes, then add the remaining sugar composition, continue mixing for 30 minutes, then reduce the temperature to 15 degrees, mix for another 10 minutes, return the temperature to room temperature, add other powder excipients, and mix for another 30 minutes , the end of the mixing; According to the weight, it is composed of the following components: lactoferrin 2, IgG 30, instant skim milk powder 360, wherein the sugar composition: anhydrous glucose 260, oligomeric half Lactose 12, 7 parts of stachyose.

The above milk powder also includes a complex trace element of 0.1 and a complex vitamin of 0.05.

Embodiment 6 The preparation method of the lactoferrin-modulated milk powder of the present invention is as follows: First set the temperature of the temperature-controlled wet three-dimensional mixer to 30 degrees. After the temperature distribution in the mixer is evenly distributed, the lactoferrin is added to the mixer, the humidity is adjusted to 25%, and the temperature is lowered to 20 degrees. The sugar composition, mixed for 25 minutes, then add the remaining sugar composition, continue mixing for 25 minutes, then reduce the temperature to 12 degrees, mix for another 15 minutes, return the temperature to room temperature, add other powder excipients, and mix for another 35 minutes. , the end of the mixing; According to the weight, it is composed of the following components: lactoferrin 1.5, IgG 40, instant skim milk powder 320, wherein the sugar composition: anhydrous glucose 240, oligomeric half Lactose 10, 5 parts of stachyose.

The above milk powder also includes a complex trace element of 0.1 and a complex vitamin of 0.09.

Embodiment 7 The preparation method of the lactoferrin-modulated milk powder of the present invention is as follows: First set the temperature of the temperature-controlled wet three-dimensional mixer to 30 degrees. After the temperature distribution in the mixer is evenly distributed, add lactoferrin to the mixer, adjust the humidity to 30%, and cool down to 20 degrees. The sugar composition, mixed for 25 minutes, then add the remaining sugar composition, continue mixing for 25 minutes, then reduce the temperature to 12 degrees, mix for another 15 minutes, return the temperature to room temperature, add other powder excipients, and mix for another 35 minutes. , the end of the mixing; According to the weight, it is composed of the following components: lactoferrin 0.8, IgG 35, instant skim milk powder 270, wherein the sugar composition is further included: anhydrous glucose 230, oligomeric half Lactose 9, 4 parts of stachyose.

The above milk powder also includes a composite trace element of 0.18 and a multivitamin of 0.1.

Embodiment 8 The preparation method of the lactoferrin-modulated milk powder of the present invention is as follows: First set the temperature of the temperature-controlled wet three-dimensional mixer to 30 degrees. After the temperature distribution in the mixer is evenly distributed, add lactoferrin to the mixer, adjust the humidity to 28%, and cool down to 20 degrees. The sugar composition, mixed for 25 minutes, then add the remaining sugar composition, continue mixing for 20 minutes, then reduce the temperature to 10 degrees, mix for another 20 minutes, return the temperature to room temperature, add other powder excipients, and mix for another 30 minutes , the end of the mixing; According to the weight, it is composed of the following components: lactoferrin 0.5, IgG 45, instant skim milk powder 300, wherein the sugar composition: anhydrous glucose 225, oligomeric half Lactose 11, 6 parts of stachyose.

The above milk powder also includes a complex trace element of 0.08 and a complex vitamin of 0.08.

Embodiment 9 The method and ratio are the same as in the first embodiment, wherein: The composite trace elements mentioned above have a composition and a proportion by weight of calcium 973.5 mg, phosphorus 649 mg, magnesium 106.2 mg, potassium 1121 mg, iron 14.75 mg, zinc 10.62 mg, sodium 413 mg, iodine 354 μg, copper 737.5 μg, manganese 737.5μg.

The above-mentioned multivitamin, the compounding component and the proportion by weight are: vitamin A 4224.1IU, vitamin D3 885 IU, vitamin E 35.4 IU, vitamin C 221.25 mg, vitamin K 177 μg, vitamin B1 2124 μg, vitamin B2 2802.5 μg, vitamin B6 1239 μg, vitamin B12 3.54 μg, nicotinic acid 11.06 mg, pantothenic acid 14012.5 μg, folic acid 354 μg, biotin 53.1 μg.

Embodiment10 The method and ratio are the same as in the embodiment 2, wherein: The composite trace elements described above are compounded in a composition and a proportion by weight: calcium 300 mg, phosphorus 150 mg, magnesium 30 mg, potassium 375 mg, iron 3.5 mg, zinc 3 mg, sodium 125 mg, iodine 62.5 μg, copper 210 μg, manganese 6.25 μg. .

The above-mentioned multivitamin, the compounding component and the proportion by weight are: vitamin A 1165.5IU, vitamin D3 250 IU, vitamin E 35.4 IU, vitamin C 62.5 mg, vitamin K 25 μg, vitamin B1 350 μg, vitamin B2 475 μg, vitamin B6 225 μg, vitamin B12 0.625 μg, niacin 1.8 mg, pantothenic acid 2375 μg, folic acid 62.5 μg, biotin 10 μg.

Embodiment 11 The method and ratio are the same as in the third embodiment, wherein: The above composite trace elements, the compound composition and the proportion by weight are: calcium 300 mg, phosphorus 649 mg, magnesium 30 mg, potassium 1121 mg, iron 3.5 mg, zinc 10.62 mg, sodium 125 mg, iodine 354 μg, copper 210 μg, manganese 737.5 Gg.

The above-mentioned multivitamin, the compounding component and the proportion by weight are: vitamin A 1165.5IU, vitamin D3 885 IU, vitamin E 12.5 IU, vitamin C 221.25 mg, vitamin K 25 μg, vitamin B1 2124 μg, vitamin B2 475 μg, vitamin B6 1239 μg, vitamin B12 0.625 μg, nicotinic acid 11.06 mg, pantothenic acid 2375 μg, folic acid 354 μg, biotin 10 μg.

Embodiment 12 The method and ratio are the same as in the embodiment 4, wherein: The above composite trace elements, the compound composition and the proportion by weight are: 650 mg of calcium, 450 mg of phosphorus, 60 mg of magnesium, 750 mg of potassium, 6.7 mg of iron, 5.5 mg of zinc, 300 mg of sodium, 210 μg of iodine, 470 μg of copper, 230 μg of manganese.

The above-mentioned multivitamins are compounded in composition and weight ratio: vitamin A 2600 IU, vitamin D3 685 IU, vitamin E 26 IU, vitamin C 142 mg, vitamin K 86 μg, vitamin B1 1420 μg, Vitamin B2 1120 μg, vitamin B6 650 μg, vitamin B12 2.25 μg, niacin 6.8 mg, pantothenic acid 4500 μg, folic acid 420 μg, biotin 35 μg.

Embodiment 13 The method and ratio are the same as in the embodiment 5, wherein: The composite trace elements mentioned above have a composition and a proportion by weight of calcium 973.5 mg, phosphorus 649 mg, magnesium 30 mg, potassium 375 mg, iron 3.5 mg, zinc 10.62 mg, sodium 413 mg, iodine 354 μg, copper 210 μg, manganese. 6.25 μg.

The above-mentioned multivitamin, the compounding component and the proportion by weight are: vitamin A 1165.5IU, vitamin D3 250 IU, vitamin E 35.4 IU, vitamin C 221.25 mg, vitamin K 177 μg, vitamin B1 2124 μg, vitamin B2 2802.5 μg, vitamin B6 1239 μg, vitamin B12 3.54 μg, nicotinic acid 11.06 mg, pantothenic acid 2375 μg, folic acid 354 μg, biotin 53.1 μg.

Embodiment 14 The method and ratio are the same as in the embodiment 6, wherein: The above composite trace elements, the compound composition and the proportion by weight are: calcium 900 mg, phosphorus 185 mg, magnesium 65 mg, potassium 720 mg, iron 7.5 mg, zinc 6.45 mg, sodium 235 mg, iodine 150 μg, copper 550 μg, manganese 365 μg.

The above-mentioned multivitamin, the compounding component and the proportion by weight are: vitamin A 4224.1IU, vitamin D3 885 IU, vitamin E 35.4 IU, vitamin C 221.25 mg, vitamin K 177 μg, vitamin B1 350 μg, vitamin B2 475 μg, vitamin B6 225 μg, vitamin B12 0.625 μg, niacin 1.8 mg, pantothenic acid 2375 μg, folic acid 354 μg, biotin 53.1 Embodiment 15 The method and ratio are the same as in the embodiment 7, wherein: The composite trace elements described above are compounded in a composition and a proportion by weight: calcium 552 mg, phosphorus 486 mg, magnesium 73 mg, potassium 658 mg, iron 5.3 mg, zinc 6.8 mg, sodium 320 mg, iodine 160 μg, copper 550 μg, manganese 550 μg .

The above-mentioned multivitamins are compounded in composition and weight ratio: the components and weight ratios are: vitamin A 1165.5-4224.1 IU, vitamin D3 250-885 IU, vitamin E 12.5-35.4 IU, vitamin C 62.5-221.25 Mg, vitamin K 25-177μg, vitamin B1 350-2124μg, vitamin B2 475-2802.5μg, vitamin B6 225-1239μg, vitamin B12 0.625-3.54μg, niacin 1.8-11.06mg, pantothenic acid 2375-14012.5μg, folic acid 62.5- 354 μg, biotin 10-53.1 μg.

Test experiment for an embodiment of the present invention 1. Nutritional ingredient testing Test results: The product powders of the examples all met the standard requirements. 2. In vitro animal simulation experiment Detection method: 40 mice (male) with an average body weight of ±0.05g were selected and divided into 4 groups, 12 mice in each group, and 4 groups of mice were: Group 1 was fed the milk powder of Embodiment 9; 2 groups were fed the milk powder of Embodiment 12; 3 groups were fed the milk powder of Embodiment 15; 4 groups were fed commercial milk powder; Forty-eight mice were acclimated for one week and fasted for 48 hours with free access to water. Then quantitatively inject the milk powder with a concentration of about 37%, each 0.5mL, and then slaughter 10 of each group at 2h at the time point, quickly open the abdominal cavity, remove the stomach, duodenum, and place the small intestine on the ice, saved in the box. 1) Determination of fat digestibility The digestive tract was washed with physiological saline, gastric juice and intestinal juice were collected in physiological saline, and the fat content in each sample was measured by acid hydrolysis method, and the obtained fat content was the digestibility than the total fat content of the upper gavage emulsion. 2) Determination of lactose digestibility The digestive tract was washed with physiological saline, gastric juice and intestinal fluid were collected in physiological saline, and the lactose content of each sample was measured by the Rein-Kinong method, and the obtained lactose content was the digestibility of the total lactose content of the upper gavage emulsion. 3) Determination of protein digestibility The digestive tract was washed with physiological saline, gastric juice and intestinal juice were collected in physiological saline, and the protein content of each sample was determined by Kjeldahl method. The protein content obtained was the digestibility of the total protein content of the upper gavage emulsion.

Test results: Compared with the existing milk powder, the product obtained by the composition of the invention has higher fat digestibility, lactose digestibility and protein digestibility, and can better ensure the premature infants whose intestines are not fully developed for nutrition. absorb.

Digestibility test results Lactose Digestibility Fat Digestibility (％) Protein Digestibility (％) Embodiment 9 76.2 93.1 85.4 Embodiment 12 76.1 92.9 79.7 Embodiment 15 75.9 92.7 79.8 Comparative 62.9 71.8 71.3 embodiment Lactoferrin has many biological activities, such as antibacterial, anti-oxidation and anti-cancer. The addition of lactoferrin to milk powder can help consumers to resist microorganisms such as Escherichia coli, reduce common diseases such as diarrhea caused by viruses, and improve their immunity. The formulation of this patent application is more beneficial to the immune and nervous systems and promotes the growth of visceral mature and healthy visceral microflora.

The following experiments are carried out to verify the effect.

The first is an enhanced immunity test. A sample prepared in Example 1 was used as an experimental example, and a skim milk powder containing an equal amount of lactoferrin was used as a comparative example according to Example 1.

The experimental animals were selected from the same quality mice, 81 male and female, and were randomly divided into three groups. Each group was randomly divided into three groups for testing.

According to the food intake of the test mice, the maximum dose was designed to be 10 g/d, fed directly, and fed continuously for 30 days.

The MTT method was used to induce the transformation of mouse spleen lymphocytes induced by ConA; the hemagglutinin assay was performed by hemagglutination method; the antibody-producing cells were detected by Jerne modified slide method; and the mouse peritoneal macrophages phagocytized chicken red blood cells were tested by semi-in vivo method.

The experimental results are shown in the following table: Table 1 Effect of sample group on serum blood lysin anti-volume number in mice dose Number of experimental Optical density difference animals Experimental example 9 227.90±12.34 Comparative example 9 199.45±14.28 It can be seen from Table 1 that the experimental example has an obvious effect of increasing the blood solubilization anti-volume number compared with the mouse of the comparative example.

Table 2 Effect of sample on mouse antibody-producing cells dose Number of experimental Antibody-producing cell animals number（102） Experimental example 9 397.98±38.22 Comparative example 9 231.56±62.78 From Table 2, it can be seen that the experimental example has an effect of increasing the number of antibody-producing cells as compared with the mouse of the comparative example.

Table 3 Effect of sample group on the ability of mouse peritoneal macrophages to phagocytose chicken red blood cells dose Percentage of Number of experimental Phagocytic index phagocytosis（%） animals Experimental 1.76±0.8 9 36.36±8.34 example Comparative 1.37±0.7 9 25.76±7.87 example It can be seen from Table 3 that the peritoneal macrophages have superior phagocytic index to chicken red blood cells compared with the control mice.

Analysis of the effect of the embodiment: For the dispersion of the final product, it is necessary to understand the meaning of uniformity from two aspects: one is to find out whether the various parts of the powder (various powder contents) are uniform on the macro; the second is to examine the microscopic examination between various powder particles and particles. Tt is evenly dispersed or not.

Macroscopic uniformity: This is the uniformity of the first level.

From the macroscopic requirements, the sampling test of the upper and lower parts, the left part and the right part of the container is required.

The result must be that the proportions of the various powder formulas are the same, and the material dead angle cannot appear in the container.

It is macroscopically uniform. For example, the mixing principle of the three-dimensional mixer and the V-type mixer is gravity diffusion type, and it is easy to achieve macroscopic uniformity, that is, the upper part and the lower part of the equipment container are uniform.

The macroscopically uniform test method is: 1. Take samples uniformly from the upper, middle, lower, left and right sides of the tank; Second, the number of samples taken is relatively large, 50 grams - 100 grams; 3. The difference in the content of each powder in each sampling meets the inspection standard; 4. The direct difference between the two samples meets the test criteria.

Microscopic uniformity: This is the uniformity of the second level (requiring higher uniformity of uniformity), taking microscopic samples (the size of the sample size determines the high and low requirements of the inspection accuracy), and the various powders between the particles are uniform. It is diffusely distributed and conforms to the proportion of the powder formula, which is microscopic uniformity. Ordinary three-dimensional mixers are difficult to achieve uniform dispersion on the microscopic scale due to the lack of shearing means between the microscopic particles and the particles.

Only one level of uniformity is not truly uniform, and only two levels of uniformity are achieved at the same time to achieve practical standards. For example, the macroscopic parts of the test powder are basically uniform, and the microscopic sample test found that the particles clumped and did not fully diffuse, so the uniform standard was not reached.

The microscopically uniform test method is: Increase the number of samples and the location of the sample; Reduce the amount of sampling to as little as 1 gram or a few grams; The content of each powder in the sample satisfies the inspection standard; The various powder particles inside the sample showed a uniform dispersion under the microscope, and there was no aggregation of the same kind of powder; microscopic observation (microscopic particle uniformity detection) microscope is also a commonly used method for testing the uniformity of mixing. Intuitive and capable of checking the uniform dispersion of powder particles in the microscopic state; Detection Indicator: The bulk density was measured using a 100 mL graduated cylinder; the sample was free to fall into the cylinder up to about 50 mL, and the bulk density was calculated from the weight and volume of the powder in the cylinder, using the tap density measured by an automatic tap density analyzer. Measuring the true density by using a gas hydrometer; The moisture content is measured using an oven; The particle size distribution was measured by using a particle size analyzer (mastersizer 3000E); The powder flow ability is evaluated by using a powder rheometer; Microscopic observation was performed to analyze the particle shape and surface.

After making a plurality of samples of different mixing modes, the measurements are performed in the above manner to obtain the method of the present invention. This is the result obtained with the support of the data, but it can be known that most of them are through simple qualitative comparison. Which method is obtained yields a better product, and data comparison cannot be obtained in a quantitative manner. That is to say, the above detection method is not the focus of the present invention, and is a method which can be grasped by a person of ordinary skill in the art.

Among them, the measurement of particle size distribution is a very important indicator, the sample cylinder automatically rotates at a certain angle within one cycle to ensure that the powder surface is horizontal, thus ensuring the measurement accuracy of the powder surface height.

Ensure that the test accuracy error of the sample is <±1%; 100 times/min, 200 times/min, 250 times/min, 300 times/min. Three kinds of glass sample cylinders were arranged, and the volume was 25 mL, 50 mL, and 100 mL, respectively. The conclusion was that the method of grading cooling, temperature rising, pre-mixing, and partial addition were mixed, and the obtained particle size distribution effect was relatively optimal.

About the stability test: We have done long-term stability tests (shelf life and room temperature samples) and accelerated tests (6 months), which fully meet the standard requirements. Store samples under different conditions, temperatures from 4 to 50 degrees, with different lighting conditions; evaluate products at different time intervals, typically 2, 4, 8 and 12 weeks, for microbial challenge testing; Stability, if the sample does not change substantially at high temperatures for 8 weeks, it should be stable for 1 year at room temperature.

Sensory evaluation: Table 1 is the scoring standard for milk powder uniformity and taste Rating criteria score evaluation Tonicity odor Sinking time ≤ 10 seconds; number of The unique aroma of Very good small white points ≤ 10; no white spots on milk powder, the smell is the cup wall; no clumps naturally no bitter 11 seconds ≤ sinking time ≤ 20 seconds; a The unique aroma of small amount of small white spots, fine milk powder is not 8-9 good particles; small white spots on the wall of strong, slightly bitter the cup and the number of flakes ≤ 10; 1 ≤ briquettes ≤ 5; 21 seconds ≤ sinking time ≤ 30 seconds; a The unique milky milk is small amount of small white spots, small not strong, slightly 6-7 common particles around the small white spots; a vegetable oily, slightly small amount of small white spots and bitter flakes on the cup wall; 1 ≤ agglomerate ≤ 5; 31 seconds ≤ sinking time ≤ 40 seconds; a Have other odors, bitter large number of small white spots and taste is heavier 3-5 bad flakes, no significant difference between the middle and the periphery; 6 ≤ agglomerate ≤ 10; 41 seconds ≤ sinking time; a large number The milk is not strong of small white spots and flakes, no and there are other significant difference between the middle odors, and the bitterness <3 Very bad and the surrounding; 11 ≤ agglomerate; is strong. cup wall has a large number of small white spots and flakes do not fall According to the above criteria, the scores of Examples 1-8 of the present invention are as shown in Table 2 below.

Table 2 The score of the embodiment of the present invention (15-person evaluation group, the average score, the individual detail score is limited to the length is not attached, only the average score of two digits after the decimal point is attached) score Tonicity odor embodiment1 9.14 9.53 embodiment2 9.12 9.54 embodiment3 9.23 9.23 embodiment4 9.11 9.46 embodiment5 8.34 9.34 embodiment6 8.89 8.67 embodiment7 8.86 8.96 embodiment8 8.89 9.26 WHAT

Claims (7)

WE CLAIM IS

1. A high-content lactoferrin-modulated milk powder characterized in that it is composed of the following substances in parts by weight, and the components and parts by weight are: Lactoferrin 0.5-2, IgG 30-50, instant skim milk powder 260-360, which also includes a sugar composition: anhydrous glucose 220-260, galactooligosaccharide 8-12, stachyose 3-7.2.

2. The said milk powder according to claim 1, wherein: lactoferrin 1.1, IgG 40, instant skim milk powder 310, wherein the sugar composition further comprises: anhydrous glucose 235, oligogalactose 10, stachyose 5.3.

3. The said milk powder according to claim 1 or 2, wherein the lactoferrin is derived from a high concentration of lactoferrin, wherein the lactoferrin concentration is greater than 95%.

4. The said milk powder according to claim 1 or 2, wherein the IgG is derived from a commercially available milk powder-derived IgG extract having an effective concentration of 100 g of the separated whey protein powder containing 10 g of IgG.

5. The said milk powder according to claim 1 or 2, wherein the prepared milk powder further comprises 0.05 to 0.2 parts by weight of a composite trace element and 0.03 to 0.1 parts by weight of a multivitamin.

6. The said milk powder according to claim 5, wherein the milk powder preferably comprises 0.1 parts by weight of a composite trace element and 0.08 parts by weight of a multivitamin.

7. The said milk powder according to claim 5, wherein the composite trace element has a compound composition by weight: calcium