WO2011160421A1 - 绿牛奶奶粉的制备方法 - Google Patents

绿牛奶奶粉的制备方法 Download PDF

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Publication number
WO2011160421A1
WO2011160421A1 PCT/CN2011/000546 CN2011000546W WO2011160421A1 WO 2011160421 A1 WO2011160421 A1 WO 2011160421A1 CN 2011000546 W CN2011000546 W CN 2011000546W WO 2011160421 A1 WO2011160421 A1 WO 2011160421A1
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WIPO (PCT)
Prior art keywords
drying
seedlings
milk powder
juice
milk
Prior art date
Application number
PCT/CN2011/000546
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English (en)
French (fr)
Inventor
徐新月
Original Assignee
Xu Xinyue
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Filing date
Publication date
Application filed by Xu Xinyue filed Critical Xu Xinyue
Priority to CA2768438A priority Critical patent/CA2768438C/en
Priority to NZ596806A priority patent/NZ596806A/xx
Priority to AU2011256911A priority patent/AU2011256911B2/en
Priority to ES11794385.2T priority patent/ES2694548T3/es
Priority to EP11794385.2A priority patent/EP2474231B1/en
Priority to US13/319,503 priority patent/US9095153B2/en
Priority to DK11794385.2T priority patent/DK2474231T5/en
Publication of WO2011160421A1 publication Critical patent/WO2011160421A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C1/00—Concentration, evaporation or drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C1/00—Concentration, evaporation or drying
    • A23C1/04—Concentration, evaporation or drying by spraying into a gas stream
    • 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
    • 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
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
    • 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
    • A23C9/18—Milk in dried and compressed or semi-solid form
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/51—Concentration

Definitions

  • the invention relates to a method for processing and preparing a health food, in particular to a method for preparing green milk powder. Background technique
  • Milk fat is a high-quality fat with the best quality. It has a digestibility of over 95% and contains a large amount of fat-soluble vitamins.
  • the lactose in milk is galactose and lactose, which is the sugar that is most easily digested and absorbed.
  • the minerals and trace elements in milk are dissolved, and the proportion of various minerals, especially calcium and phosphorus, is suitable. It is easy to digest and absorb.
  • Milk and dairy products contain a CLA substance, which can effectively destroy the free radicals that cause cancer in the human body, and can quickly bind to the cell membrane, so that the cells are in a state of preventing the invasion of carcinogens, thereby preventing cancer.
  • the calcium contained in milk can effectively destroy carcinogens in the human intestinal tract, causing it to be broken down into non-carcinogenic substances and excreted.
  • Vitamin A, vitamin B2, and vitamin D contained in milk have certain preventive effects on gastric cancer and colon cancer.
  • milk also contains a variety of immunoglobulin antibodies that enhance the body's ability to resist disease, as well as anti-cancer effects.
  • yogurt contains an enzyme that can effectively prevent cancer patients from side effects caused by chemotherapy and radiation therapy.
  • Milk is rich in nutrients, contains high-grade fat, various proteins, vitamins, minerals, especially contains more vitamin B. They can moisturize the skin, protect the epidermis, prevent cracking and wrinkle-reducing, make the skin smooth, soft and tender, and reduce the blackness of the hair. , thus playing a role in skin care and beauty.
  • the iron, copper and vitamin A contained in milk have a beauty and beauty effect to keep the skin smooth and moist.
  • Whey in milk has a debilitating effect on facial wrinkles.
  • Milk also provides a closed oil to the skin, forming a film to prevent the skin from evaporating. In addition, it can temporarily provide moisture, so the cow Milk is a natural skin care product and a "green skin care product".
  • Natural phytonutrients are extracted from pure natural green plants and contain a lot of vitamins, minerals, nutrients, chlorophyll and active enzymes. Natural phytonutrients can supplement various essential nutrients that are difficult to obtain in the normal state of the human body, and are relatively easy to be Absorbed by the human body, safe and reliable to eat, pure natural and no side effects, with high health value.
  • milk is also the best natural emulsion and can be an ideal emulsion or vegetative carrier for many nutrients, drugs and other biologically active substances.
  • many nutrient-enriched milks have been developed, such as fortified calcium, vitamins A, D, and taurine, studies on the addition of natural phytonutrients to milk have not been reported. Summary of the invention
  • the invention aims to add nutritive substances such as calcium, vitamin A, D and taurine to the milk in the prior art, wherein the nutrient material lacks natural green color, the nutritional structure is not reasonable, and the nutrient substance is relatively difficult to be used by children, the elderly and the like.
  • Very good absorption, processing and preparation process is easy to damage the vitamin C, chlorophyll, SOD and other heat sensitive substances in the plant seedlings, which makes the appearance of the product yellowing fading and loss of nutrient quality, providing a simple process
  • the addition of natural green ingredients to the milk combines the nutrients in milk and natural plants to optimize the nutritional structure. The process does not affect the vitamins in the plant.
  • the preparation method of green milk milk powder which causes damage to heat sensitive substances such as chlorophyll and SOD, and which has a beautiful appearance and retains nutrients.
  • the preparation method of green milk powder comprises the following steps:
  • Pretreatment When the plant seedlings grow to 25 ⁇ 45cm, cut at 2 ⁇ 5cm from the ground, rinse off the surface soil and impurities with tap water, wash with ozone-sterilized water at room temperature, then use Rinse with ionized water to break the plant seedlings;
  • the obtained homogenizing liquid is concentrated by evaporation on an evaporator to obtain a concentrated liquid;
  • the volume of ozone introduced in the step a is 1-3% of the volume of the clean water.
  • the mixing condition in the step c is: at room temperature, the mixing time is 10 to 40 minutes.
  • the weight of the juice in the step c is 0.1 to 40% by weight of the raw milk.
  • the concentration condition in the step d is: the temperature is 30-40 ° C, the vacuum degree is 0.08-0. IMPa, the concentration time is 20-60 min, and the weight percentage of the solid matter in the concentrate is 10%. ⁇ 30%.
  • the drying process in the step e is carried out by spray drying in a spray drying tower, and the drying conditions are: the hot air temperature of the tower is 120-160 ° C, the vacuum degree is 15-25 MPa, and the drying time is 2 ⁇ 10s.
  • the drying process in step e is dried by vacuum freeze drying or belt vacuum drying.
  • the plant seedlings are one or a mixture of two or more of barley tender seedlings, wheat tender seedlings, green tender seedlings, buckwheat tender seedlings, rye tender seedlings, oat seedlings, and wild oat seedlings.
  • the invention also discloses a preparation method of another green milk powder, which comprises the following steps:
  • Pretreatment When the plant seedlings grow to 25 ⁇ 45cm, cut at 2 ⁇ 5cm from the ground, rinse off the surface soil and impurities with tap water, wash with ozone-sterilized water at room temperature, then use Rinse with ionized water to break the plant seedlings;
  • drying drying the juice to produce a natural plant powder
  • the natural plant powder is mechanically mixed with the raw milk powder to form green milk powder.
  • the natural plant powder has a weight of 0.1 to 40% by weight of the raw milk powder.
  • the volume of ozone introduced in the step f is 1-3% of the volume of the clean water.
  • the drying process in the step h is carried out by spray drying in a spray drying tower, and the drying conditions are: the hot air temperature of the tower is 120-160 ° C, the vacuum degree is 15-25 MPa, and the drying time is 2 ⁇ 10s.
  • the invention adopts the above technical solutions and has remarkable technical effects: the technical scheme adds natural green components in milk, integrates nutrients in milk and natural plants, optimizes the nutritional structure, and does not process the plant seedlings.
  • the heat-sensitive substances such as vitamin C, chlorophyll and SOD cause damage, and the appearance of the product is beautiful.
  • the whole preparation process makes the nutrients in milk and natural plants preserved, and has high nutritional value.
  • the preparation method of green milk powder comprises the following steps:
  • Pretreatment When the plant seedlings grow to 25cm, cut at 2cm from the ground, rinse off the surface soil and impurities with tap water, wash with ozone-sterilized water at room temperature, then rinse with deionized water. Broken plant seedlings;
  • Filtration Juice the crushed material of the obtained plant seedlings, filter, and take the juice;
  • the volume of ozone introduced in the step a is 1% of the volume of the clean water.
  • the mixing conditions in the step c are as follows: The mixing time is 10 min at room temperature.
  • the weight of the juice in the step c is 0.1% by weight of the raw milk.
  • the concentration conditions in the step d are as follows: a temperature of 35 ° C, a vacuum of 0.08 MPa, a concentration time of 40 min, and a weight percentage of the solid matter in the concentrate of 10%.
  • the drying process in the step e is carried out by spray drying in a spray drying tower under the following conditions: the hot air temperature of the inlet tower is 120 ° C, the vacuum degree is 18 MPa, and the drying time is 3 s.
  • the plant seedling is a barley tender seedling.
  • the invention adopts the above technical solutions and has remarkable technical effects: the technical scheme adds natural green components in milk, integrates nutrients in milk and natural plants, optimizes the nutritional structure, and does not process the plant seedlings.
  • the heat-sensitive substances such as vitamin C, chlorophyll and SOD cause damage, and the appearance of the product is beautiful.
  • the whole preparation process makes the nutrients in milk and natural plants preserved, and has high nutritional value.
  • the technical scheme can effectively ensure the activity of many nutrients, such as vitamins, active enzymes, chlorophyll, etc., and maintain the organic state, the natural state and the active state in the plant seedlings, and also ensure the activity and nutrition of the nutrients in the milk.
  • nutrients such as vitamins, active enzymes, chlorophyll, etc.
  • the preparation method of green milk powder comprises the following steps:
  • Pretreatment When the plant seedlings grow to 30cm, cut at 2cm from the ground, rinse off the surface soil and impurities with tap water, wash with ozone-sterilized water at room temperature, then rinse with deionized water. Broken plant seedlings;
  • the obtained homogenizing liquid is concentrated by evaporation on an evaporator to obtain a concentrated liquid;
  • the volume of ozone introduced in the step a is 1% of the volume of the clean water.
  • the mixing conditions in the step c are as follows: at room temperature, the mixing time is 20 min.
  • the weight of the juice in the step c is 0.5% of the weight of the raw milk.
  • the concentration conditions in the step d are: a temperature of 35 ° C, a vacuum of 0.08 MPa, a concentration time of 40 min, and a weight percentage of the solids in the concentrate of 10%.
  • the drying process in the step e is carried out by spray drying in a spray drying tower under the following conditions: the hot air temperature of the inlet tower is 130 ° C, the vacuum degree is 18 MPa, and the drying time is 3 s.
  • the plant seedlings are wheat tender seedlings.
  • the invention adopts the above technical solutions and has remarkable technical effects: the technical scheme adds natural green components in milk, integrates nutrients in milk and natural plants, optimizes the nutritional structure, and does not process the plant seedlings.
  • the heat-sensitive substances such as vitamin C, chlorophyll and SOD cause damage, and the appearance of the product is beautiful.
  • the whole preparation process makes the nutrients in milk and natural plants preserved, and has high nutritional value.
  • the technical scheme can effectively ensure the activity of many nutrients, such as vitamins, active enzymes, chlorophyll, etc., and maintain the organic state, the natural state and the active state in the plant seedlings, and also ensure the activity and nutrition of the nutrients in the milk.
  • nutrients such as vitamins, active enzymes, chlorophyll, etc.
  • the preparation method of green milk powder comprises the following steps:
  • Pretreatment When the plant seedlings grow to 45cm, cut at 2cm from the ground, rinse off the surface soil and impurities with tap water, wash with ozone-sterilized water at room temperature, then rinse with deionized water. Broken plant seedlings;
  • the obtained homogenizing liquid is concentrated by evaporation on an evaporator to obtain a concentrated liquid;
  • the volume of ozone introduced in the step a is 2% of the volume of the clean water.
  • the mixing conditions in the step c are as follows: The mixing time is 30 min at room temperature.
  • the weight of the juice in the step c is 1% by weight of the raw milk.
  • the concentration conditions in the step d are as follows: the temperature is 4 (TC, the degree of vacuum is 0.09 MPa, the concentration time is 30 min, and the weight percentage of the solid matter in the concentrate is 20%.
  • step e is vacuum freeze drying.
  • the plant seedling is a barley tender seedling.
  • the invention adopts the above technical solutions and has remarkable technical effects: the technical scheme adds natural green components in milk, integrates nutrients in milk and natural plants, optimizes the nutritional structure, and does not process the plant seedlings.
  • the heat-sensitive substances such as vitamin C, chlorophyll, and SOD cause damage, and the appearance of the product is beautiful.
  • the entire preparation process preserves the nutrients in milk and natural plants and has a high nutritional value.
  • the technical scheme can effectively ensure the activity of many nutrients, such as vitamins, active enzymes, chlorophyll, etc., and maintains the organic state, the natural state and the active state in the plant seedlings, and also ensures the activity and nutrition of the nutrients in the milk.
  • the preparation method of green milk powder comprises the following steps:
  • Pretreatment When the plant seedlings grow to 25cm, cut at 2cm from the ground, rinse off the surface soil and impurities with tap water, wash with ozone-sterilized water at room temperature, then rinse with deionized water. Broken plant seedlings;
  • the obtained homogenizing liquid is concentrated by evaporation on an evaporator to obtain a concentrated liquid;
  • the volume of ozone introduced in the step a is 1% of the volume of the clean water.
  • the mixing conditions in the step c are as follows: The mixing time is 10 min at room temperature.
  • the weight of the juice in the step c is 0.8% by weight of the raw milk.
  • the concentration conditions in the step d are as follows: a temperature of 30 ° C, a vacuum of 0.08 MPa, a concentration time of 50 min, and a weight percentage of the solid matter in the concentrate of 12%.
  • step e is vacuum freeze drying.
  • the plant seedlings are wheat tender seedlings.
  • the invention adopts the above technical solutions and has remarkable technical effects: the technical scheme adds natural green components in milk, integrates nutrients in milk and natural plants, optimizes the nutritional structure, and does not process the plant seedlings.
  • the heat-sensitive substances such as vitamin C, chlorophyll and SOD cause damage, and the appearance of the product is beautiful.
  • the whole preparation process makes the nutrients in milk and natural plants preserved, and has high nutritional value.
  • the technical scheme can effectively ensure the activity of many nutrients, such as vitamins, active enzymes, chlorophyll, etc., and maintain the organic state, the natural state and the active state in the plant seedlings, and also ensure the activity and nutrition of the nutrients in the milk.
  • nutrients such as vitamins, active enzymes, chlorophyll, etc.
  • the preparation method of green milk powder comprises the following steps: a. Pretreatment: When the plant seedling grows to 25cm, it is cut 2cm away from the ground, washed with tap water to remove surface soil and impurities, and sterilized by ozone at room temperature. Wash the water, then rinse with deionized water to break the plant seedlings; b. Filtration: Juice the crushed material of the obtained plant seedlings, filter, and take the juice;
  • the volume of ozone introduced in the step a is 2% of the volume of the clean water.
  • the mixing conditions in the step c are as follows: at room temperature, the mixing time is 20 min.
  • the weight of the juice in step c is 15% by weight of the raw milk.
  • the concentration conditions in the step d are: a temperature of 36 ° C, a vacuum of O.lMPa, a concentration time of 40 min, and a weight percentage of the solid matter in the concentrate of 28%.
  • the drying process in the step e is dried by a belt vacuum drying method.
  • the plant seedling is a barley tender seedling.
  • the invention adopts the above technical solutions and has remarkable technical effects: the technical scheme adds natural green components in milk, integrates nutrients in milk and natural plants, optimizes the nutritional structure, and does not process the plant seedlings.
  • the heat-sensitive substances such as vitamin C, chlorophyll and SOD cause damage, and the appearance of the product is beautiful.
  • the whole preparation process makes the nutrients in milk and natural plants preserved, and has high nutritional value.
  • the technical scheme can effectively ensure the activity of many nutrients, such as vitamins, active enzymes, chlorophyll, etc., and maintain the organic state, the natural state and the active state in the plant seedlings, and also ensure the activity and nutrition of the nutrients in the milk.
  • nutrients such as vitamins, active enzymes, chlorophyll, etc.
  • the preparation method of green milk powder comprises the following steps:
  • Pretreatment When the plant seedlings grow to 45cm, cut at 3cm from the ground, rinse off the surface soil and impurities with tap water, wash with ozone-sterilized water at room temperature, then rinse with deionized water. Broken plant seedlings;
  • the obtained homogenizing liquid is concentrated by evaporation on an evaporator to obtain a concentrated liquid;
  • the volume of ozone introduced in the step a is 3% of the volume of the clean water.
  • the mixing conditions in the step c are as follows: at room temperature, the mixing time is 20 min.
  • the weight of the juice in step c is 20% by weight of the raw milk.
  • the concentration condition in the step d is: the temperature is 37 ° C, the vacuum degree is 0.1 MPa, and the concentration time is 60 min.
  • the weight percentage of the solids in the concentrate was 25%.
  • the drying process in the step e is carried out by spray drying in a spray drying tower under the following conditions: the hot air temperature of the inlet tower is 160 ° C, the vacuum degree is 18 MPa, and the drying time is 3 s.
  • the drying process in the step e is dried by a belt vacuum drying method.
  • the plant seedlings are wheat tender seedlings.
  • the invention adopts the above technical solutions and has remarkable technical effects: the technical scheme adds natural green components in milk, integrates nutrients in milk and natural plants, optimizes the nutritional structure, and does not process the plant seedlings.
  • the heat-sensitive substances such as vitamin C, chlorophyll and SOD cause damage, and the appearance of the product is beautiful.
  • the whole preparation process makes the nutrients in milk and natural plants preserved, and has high nutritional value.
  • the technical scheme can effectively ensure the activity of many nutrients, such as vitamins, active enzymes, chlorophyll, etc., and maintain the organic state, the natural state and the active state in the plant seedlings, and also ensure the activity and nutrition of the nutrients in the milk.
  • nutrients such as vitamins, active enzymes, chlorophyll, etc.
  • the preparation method of green milk powder comprises the following steps:
  • Pretreatment When the plant seedlings grow to 25cm, cut at 2cm from the ground, rinse off the surface soil and impurities with tap water, wash with ozone-sterilized water at room temperature, then rinse with deionized water. Broken plant seedlings;
  • the volume of ozone introduced in the step a is 1% of the volume of the clean water.
  • the mixing conditions in the step c are as follows: The mixing time is 10 min at room temperature.
  • the weight of the juice in the step c is 25% by weight of the raw milk.
  • the concentration conditions in the step d are as follows: a temperature of 40 ° C, a vacuum of O.lMPa, a concentration time of 20 min, and a weight percentage of the solid matter in the concentrate of 30%.
  • the drying process in the step e is carried out by spray drying in a spray drying tower under the following conditions: the hot air temperature of the inlet tower is 140 ° C, the vacuum degree is 20 MPa, and the drying time is 4 s.
  • the plant seedling is a mixture of barley tender and wheat seedlings.
  • the invention adopts the above technical schemes and has remarkable technical effects: the technical scheme adds natural green components in milk, integrates nutrients in milk and natural plants, optimizes nutritional structure, and processes It does not cause damage to vitamin C, chlorophyll, SOD and other heat sensitive substances in plant seedlings.
  • the appearance of the product is beautiful.
  • the whole preparation process makes the nutrients in milk and natural plants preserved and has high nutritional value.
  • the technical scheme can effectively ensure the activity of many nutrients, such as vitamins, active enzymes, chlorophyll, etc., and maintain the organic state, the natural state and the active state in the plant seedlings, and also ensure the activity and nutrition of the nutrients in the milk.
  • nutrients such as vitamins, active enzymes, chlorophyll, etc.
  • the preparation method of green milk powder comprises the following steps:
  • Pretreatment When the plant seedlings grow to 35cm, cut at 3cm from the ground, rinse off the surface soil and impurities with tap water, wash with ozone-sterilized water at room temperature, then rinse with deionized water. Broken plant seedlings;
  • the obtained homogenizing liquid is concentrated by evaporation on an evaporator to obtain a concentrated liquid;
  • the volume of ozone introduced in the step a is 1% of the volume of the clean water.
  • the mixing conditions in the step c are as follows: The mixing time is 10 min at room temperature.
  • the weight of the juice in step c is 40% by weight of the raw milk.
  • the concentration conditions in the step d are as follows: a temperature of 35 ° C, a vacuum of 0.08 MPa, a concentration time of 40 min, and a weight percentage of the solid matter in the concentrate of 20%.
  • the drying process in the step e is carried out by spray drying in a spray drying tower under the following conditions: the hot air temperature of the inlet tower is 120 ° C, the vacuum degree is 15 MPa, and the drying time is 10 s.
  • the plant seedlings are green and tender seedlings.
  • the invention adopts the above technical solutions and has remarkable technical effects: the technical scheme adds natural green components in milk, integrates nutrients in milk and natural plants, optimizes the nutritional structure, and does not process the plant seedlings.
  • the heat-sensitive substances such as vitamin C, chlorophyll and SOD cause damage, and the appearance of the product is beautiful.
  • the whole preparation process makes the nutrients in milk and natural plants preserved, and has high nutritional value.
  • the technical scheme can effectively ensure the activity of many nutrients, such as vitamins, active enzymes, chlorophyll, etc., and maintain the organic state, the natural state and the active state in the plant seedlings, and also ensure the activity and nutrition of the nutrients in the milk.
  • nutrients such as vitamins, active enzymes, chlorophyll, etc.
  • the preparation method of green milk powder comprises the following steps:
  • Pretreatment When the plant seedlings grow to 45cm, cut from the ground 3cm, rinse with tap water Surface soil and impurities, washed with ozone-sterilized water at room temperature, then rinsed with deionized water to break the plant seedlings;
  • the obtained homogenizing liquid is concentrated by evaporation on an evaporator to obtain a concentrated liquid;
  • the volume of ozone introduced in the step a is 2% of the volume of the clean water.
  • the mixing conditions in the step c are as follows: The mixing time is 10 min at room temperature.
  • the weight of the juice in step c is 2% by weight of the raw milk.
  • the concentration conditions in the step d are: a temperature of 35 ° C, a vacuum of O.lMPa, a concentration time of 35 min, and a weight percentage of the solid matter in the concentrate of 25%.
  • the drying process in the step e is carried out by spray drying in a spray drying tower under the following conditions: the hot air temperature of the inlet tower is 130 ° C, the vacuum degree is 18 MPa, and the drying time is 6 s.
  • the plant seedlings are a mixture of barley tender seedlings, wheat tender seedlings, and green tender seedlings.
  • the invention adopts the above technical solutions and has remarkable technical effects: the technical scheme adds natural green components in milk, integrates nutrients in milk and natural plants, optimizes the nutritional structure, and does not process the plant seedlings.
  • the heat-sensitive substances such as vitamin C, chlorophyll and SOD cause damage, and the appearance of the product is beautiful.
  • the whole preparation process makes the nutrients in milk and natural plants preserved, and has high nutritional value.
  • the technical scheme can effectively ensure the activity of many nutrients, such as vitamins, active enzymes, chlorophyll, etc., and maintain the organic state, the natural state and the active state in the plant seedlings, and also ensure the activity and nutrition of the nutrients in the milk.
  • nutrients such as vitamins, active enzymes, chlorophyll, etc.
  • the preparation method of green milk powder comprises the following steps:
  • Pretreatment When the plant seedlings grow to 25cm, cut at 2cm from the ground, rinse off the surface soil and impurities with tap water, wash with ozone-sterilized water at room temperature, then rinse with deionized water. Broken plant seedlings;
  • the obtained homogenizing liquid is concentrated by evaporation on an evaporator to obtain a concentrated liquid;
  • the volume of ozone introduced in the step a is 3% of the volume of the clean water.
  • the mixing conditions in the step c are as follows: at room temperature, the mixing time is 10 min.
  • the weight of the juice in step c is 20% by weight of the raw milk.
  • the concentration conditions in the step d are as follows: a temperature of 30 ° C, a vacuum of 0.08 MPa, a concentration time of 20 min, and a weight percentage of the solid matter in the concentrate of 30%.
  • step e is vacuum freeze drying.
  • the plant seedlings are a mixture of barley tender seedlings and wheat tender seedlings.
  • the invention adopts the above technical solutions and has remarkable technical effects: the technical scheme adds natural green components in milk, integrates nutrients in milk and natural plants, optimizes the nutritional structure, and does not process the plant seedlings.
  • the heat-sensitive substances such as vitamin C, chlorophyll and SOD cause damage, and the appearance of the product is beautiful.
  • the whole preparation process makes the nutrients in milk and natural plants preserved, and has high nutritional value.
  • the technical scheme can effectively ensure the activity of many nutrients, such as vitamins, active enzymes, chlorophyll, etc., and maintain the organic state, the natural state and the active state in the plant seedlings, and also ensure the activity and nutrition of the nutrients in the milk.
  • nutrients such as vitamins, active enzymes, chlorophyll, etc.
  • the preparation method of green milk powder comprises the following steps:
  • Pretreatment When the plant seedlings grow to 25cm, cut at 3cm from the ground, rinse off the surface soil and impurities with tap water, wash with ozone-sterilized water at room temperature, then rinse with deionized water. Broken plant seedlings;
  • the volume of ozone introduced in the step a is 3% of the volume of the clean water.
  • the mixing conditions in the step c are as follows: The mixing time is 15 min at room temperature.
  • the weight of the juice in the step c is 0.8% by weight of the raw milk.
  • the concentration conditions in the step d are as follows: the temperature is 36 ° C, the degree of vacuum is 0.09 MPa, and the concentration time is
  • the drying process in the step e is dried by a belt vacuum drying method.
  • the plant seedlings are a mixture of barley tender seedlings, wheat tender seedlings, green tender seedlings, buckwheat tender seedlings, and rye tender seedlings.
  • the invention has the remarkable technical effects by adopting the above technical solutions: the technical solution is added in the milk Adding natural green ingredients, combining the nutrients in milk and natural plants, optimizing the nutritional structure, the process does not cause damage to vitamin C, chlorophyll, SOD and other heat sensitive substances in the plant seedlings.
  • the appearance of the product is beautiful, the whole preparation process It preserves the nutrients in milk and natural plants and has a high nutritional value.
  • the technical scheme can effectively ensure the activity of many nutrients, such as vitamins, active enzymes, chlorophyll, etc., and maintain the organic state, the natural state and the active state in the plant seedlings, and also ensure the activity and nutrition of the nutrients in the milk.
  • nutrients such as vitamins, active enzymes, chlorophyll, etc.
  • the preparation method of green milk powder comprises the following steps:
  • Pretreatment When the plant seedlings grow to 45cm, cut at 3cm from the ground, rinse off the surface soil and impurities with tap water, wash with ozone-sterilized water at room temperature, then rinse with deionized water. Broken plant seedlings;
  • the obtained homogenizing liquid is concentrated by evaporation on an evaporator to obtain a concentrated liquid;
  • the volume of ozone introduced in the step a is 3% of the volume of the clean water.
  • the mixing conditions in the step c are as follows: The mixing time is 30 min at room temperature.
  • the weight of the juice in step c is 2% by weight of the raw milk.
  • the concentration conditions in the step d are as follows: the temperature is 35 ° C, the degree of vacuum is 0.09 MPa, the concentration time is 50 min, and the weight percentage of the solid matter in the concentrate is 25%.
  • the drying process in the step e is carried out by spray drying in a spray drying tower under the conditions of - the hot air temperature of the tower is 15 (TC, the degree of vacuum is 17 MPa, and the drying time is 3 s.
  • the plant seedlings are a mixture of barley tender seedlings, wheat tender seedlings, green barley tender seedlings, buckwheat tender seedlings, rye tender seedlings, and oat seedlings.
  • the invention adopts the above technical solutions and has remarkable technical effects: the technical scheme adds natural green components in milk, integrates nutrients in milk and natural plants, optimizes the nutritional structure, and does not process the plant seedlings.
  • the heat-sensitive substances such as vitamin C, chlorophyll and SOD cause damage, and the appearance of the product is beautiful.
  • the whole preparation process makes the nutrients in milk and natural plants preserved, and has high nutritional value.
  • the technical scheme can effectively ensure the activity of many nutrients, such as vitamins, active enzymes, chlorophyll, etc., and maintains the organic state, the natural state and the active state in the plant seedlings, and also ensures the activity and nutrition of the nutrients in the milk.
  • the preparation method of green milk powder comprises the following steps:
  • Pretreatment When the plant seedlings grow to 45cm, cut at 5cm from the ground, rinse off the surface soil and impurities with tap water, wash with ozone-sterilized water at room temperature, then rinse with deionized water. Broken plant seedlings;
  • the volume of ozone introduced in the step a is 1% of the volume of the clean water.
  • the mixing conditions in the step c are as follows: at room temperature, the mixing time is 20 min.
  • the weight of the juice in the step c is 3% of the weight of the raw milk.
  • the concentration conditions in the step d are as follows: the temperature is 36 ° C, the degree of vacuum is 0.08 MPa, the concentration time is 40 min, and the weight percentage of the solid matter in the concentrate is 10%.
  • the drying process in the step e is carried out by spray drying in a spray drying tower under the following conditions: the hot air temperature of the inlet tower is 150 ° C, the vacuum degree is 16 MPa, and the drying time is 3 s.
  • the plant seedlings are oat seedlings.
  • the invention adopts the above technical solutions and has remarkable technical effects: the technical scheme adds natural green components in milk, integrates nutrients in milk and natural plants, optimizes the nutritional structure, and does not process the plant seedlings.
  • the heat-sensitive substances such as vitamin C, chlorophyll and SOD cause damage, and the appearance of the product is beautiful.
  • the whole preparation process makes the nutrients in milk and natural plants preserved, and has high nutritional value.
  • the technical scheme can effectively ensure the activity of many nutrients, such as vitamins, active enzymes, chlorophyll, etc., and maintain the organic state, the natural state and the active state in the plant seedlings, and also ensure the activity and nutrition of the nutrients in the milk.
  • nutrients such as vitamins, active enzymes, chlorophyll, etc.
  • the preparation method of green milk powder comprises the following steps:
  • Pretreatment When the plant seedlings grow to 25cm, cut at 2cm from the ground, rinse off the surface soil and impurities with tap water, wash with ozone-sterilized water at room temperature, then rinse with deionized water. Broken plant seedlings;
  • drying drying the juice to produce a natural plant powder
  • the natural plant powder is mechanically mixed with the raw milk powder to form green milk powder. Said day The weight of the vegetable powder is 3% of the weight of the raw milk powder.
  • the volume of ozone introduced in the step f is 1% of the volume of the clean water.
  • the drying process in the step h is carried out by spray drying in a spray drying tower.
  • the drying conditions are as follows: the hot air temperature of the inlet tower is 120 ° C, the vacuum degree is 20 MPa, and the drying time is 6 s.
  • the technical scheme adds natural green ingredients to the milk, integrates the nutrients in the milk and natural plants, optimizes the nutritional structure, and does not cause damage to the thermosensitive substances such as vitamin ⁇ , chlorophyll, SOD, etc. in the plant seedlings.
  • the appearance is beautiful, the whole preparation process makes the nutrients in milk and natural plants preserved, and has high nutritional value.
  • the technical scheme can effectively ensure the activity of many nutrients, such as vitamins, active enzymes, chlorophyll, etc., and maintain the organic state, the natural state and the active state in the plant seedlings, and also ensure the activity and nutrition of the nutrients in the milk.
  • nutrients such as vitamins, active enzymes, chlorophyll, etc.
  • the preparation method of green milk powder comprises the following steps:
  • Pretreatment When the plant seedlings grow to 25cm, cut 3cm from the ground, rinse off the surface soil and impurities with tap water, wash with ozone-sterilized water at room temperature, then rinse with deionized water. Broken plant seedlings;
  • drying drying the juice to produce a natural plant powder
  • the natural plant powder is mechanically mixed with the raw milk powder to form green milk powder.
  • the natural plant powder has a weight of 1% by weight of the raw milk powder.
  • the volume of ozone introduced in the step f is 2% of the volume of the clean water.
  • the drying process in the step h is carried out by spray drying in a spray drying tower under the following conditions: the hot air temperature of the inlet tower is 160 ° C, the vacuum degree is 15 MPa, and the drying time is 4 s.
  • the technical scheme adds natural green ingredients in milk, integrates the nutrients in milk and natural plants, optimizes the nutritional structure, and does not cause damage to vitamin C, chlorophyll, SOD and other heat sensitive substances in the plant seedlings.
  • the appearance is beautiful, the whole preparation process makes the nutrients in milk and natural plants preserved, and has high nutritional value.
  • the technical scheme can effectively ensure the activity of many nutrients, such as vitamins, active enzymes, chlorophyll, etc., and maintain the organic state, the natural state and the active state in the plant seedlings, and also ensure the activity and nutrition of the nutrients in the milk.
  • nutrients such as vitamins, active enzymes, chlorophyll, etc.
  • the preparation method of green milk powder comprises the following steps - f. Pretreatment: When the plant seedlings grow to 30cm, cut at 2cm from the ground, rinse off the surface soil and impurities with tap water, wash with ozone-sterilized water at room temperature, then rinse with deionized water. Broken plant seedlings;
  • drying drying the juice to produce a natural plant powder
  • the natural plant powder is mechanically mixed with the raw milk powder to form green milk powder.
  • the natural vegetable powder has a weight of 10% by weight of the raw milk powder.
  • the volume of ozone introduced in the step f is 2% of the volume of the clean water.
  • the drying process in the step h is carried out by spray drying in a spray drying tower, and the drying conditions are - the hot air temperature of the inlet tower is 150 ° C, the vacuum degree is 18 MPa, and the drying time is 2 s.
  • the technical scheme adds natural green ingredients to the milk, integrates the nutrients in the milk and natural plants, optimizes the nutritional structure, and does not treat the vitamins in the plant seedlings.
  • the heat-sensitive substances such as chlorophyll and SOD cause damage, and the appearance of the product is beautiful.
  • the whole preparation process keeps the nutrients in milk and natural plants, and has high nutritional value.
  • the technical scheme can effectively ensure the activity of many nutrients, such as vitamins, active enzymes, chlorophyll, etc., and maintain the organic state, the natural state and the active state in the plant seedlings, and also ensure the activity and nutrition of the nutrients in the milk.
  • nutrients such as vitamins, active enzymes, chlorophyll, etc.
  • the preparation method of green milk powder comprises the following steps:
  • Pretreatment When the plant seedlings grow to 45cm, cut at 3cm from the ground, rinse off the surface soil and impurities with tap water, wash with ozone-sterilized water at room temperature, then rinse with deionized water. Broken plant seedlings;
  • drying drying the juice to produce a natural plant powder
  • the natural plant powder is mechanically mixed with the raw milk powder to form green milk powder.
  • the natural plant powder has a weight of 20% by weight of the raw milk powder.
  • the volume of ozone introduced in the step f is 2% of the volume of the clean water.
  • the drying process in the step h is carried out by spray drying in a spray drying tower under the following conditions: the hot air temperature of the inlet tower is 140 ° C, the vacuum degree is 20 MPa, and the drying time is 4 s.
  • the technical scheme adds a natural green component to the milk, integrates the nutrients in the milk and the natural plant, optimizes the nutritional structure, and does not treat the thermosensitive substances such as vitamin ⁇ , chlorophyll, SOD, etc. in the plant seedlings.
  • the quality is destructive, the product is beautiful in appearance, and the whole preparation process makes the nutrients in milk and natural plants preserved, which has high nutritional value.
  • the technical scheme can effectively ensure the activity of many nutrients, such as vitamins, active enzymes, chlorophyll, etc., and maintain the organic state, the natural state and the active state in the plant seedlings, and also ensure the activity and nutrition of the nutrients in the milk.
  • nutrients such as vitamins, active enzymes, chlorophyll, etc.
  • the preparation method of green milk powder comprises the following steps:
  • Pretreatment When the plant seedlings grow to 45cm, cut at 2cm from the ground, rinse off the surface soil and impurities with tap water, wash with ozone-sterilized water at room temperature, then rinse with deionized water. Broken plant seedlings;
  • drying drying the juice to produce a natural plant powder
  • the natural plant powder is mechanically mixed with the raw milk powder to form green milk powder.
  • the natural plant powder has a weight of 30% by weight of the raw milk powder.
  • the volume of ozone introduced in the step f is 2% of the volume of the clean water.
  • the drying process in the step h is carried out by spray drying in a spray drying tower under the conditions of - the hot air temperature of the inlet tower is 160 ° C, the vacuum degree is 16 MPa, and the drying time is 2 s.
  • the technical scheme adds natural green ingredients to the milk, integrates the nutrients in the milk and natural plants, optimizes the nutritional structure, and does not treat the vitamins in the plant seedlings.
  • the heat-sensitive substances such as chlorophyll and SOD cause damage, and the appearance of the product is beautiful.
  • the whole preparation process keeps the nutrients in milk and natural plants, and has high nutritional value.
  • the technical scheme can effectively ensure the activity of many nutrients, such as vitamins, active enzymes, chlorophyll, etc., and maintain the organic state, the natural state and the active state in the plant seedlings, and also ensure the activity and nutrition of the nutrients in the milk.
  • nutrients such as vitamins, active enzymes, chlorophyll, etc.
  • the preparation method of green milk powder comprises the following steps:
  • Pretreatment When the plant seedlings grow to 30cm, cut at 2cm from the ground, rinse off the surface soil and impurities with tap water, wash with ozone-sterilized water at room temperature, then rinse with deionized water. Broken plant seedlings;
  • drying drying the juice to produce a natural plant powder
  • the natural plant powder is mechanically mixed with the raw milk powder to form green milk powder.
  • the natural plant powder has a weight of 40% by weight of the raw milk powder.
  • the volume of ozone introduced in the step f is 2% of the volume of the clean water.
  • the drying process in the step h is carried out by spray drying in a spray drying tower.
  • the drying conditions are: the hot air temperature of the inlet tower is 140 ° C, the vacuum degree is 18 MPa, and the drying time is 3 s.
  • the technical scheme adds natural green ingredients to the milk, integrates the nutrients in the milk and natural plants, optimizes the nutritional structure, and does not treat the vitamins in the plant seedlings.
  • the heat-sensitive substances such as chlorophyll and SOD cause damage, and the appearance of the product is beautiful.
  • the whole preparation process keeps the nutrients in milk and natural plants, and has high nutritional value.
  • the technical scheme can effectively ensure the activity of many nutrients, such as vitamins, active enzymes, chlorophyll, etc., and maintain the organic state, the natural state and the active state in the plant seedlings, and also ensure the activity and nutrition of the nutrients in the milk.
  • nutrients such as vitamins, active enzymes, chlorophyll, etc.
  • the preparation method of green milk powder comprises the following steps:
  • Pretreatment When the plant seedlings grow to 45cm, cut at 2cm from the ground, rinse off the surface soil and impurities with tap water, wash with ozone-sterilized water at room temperature, then rinse with deionized water. Broken plant seedlings;
  • drying drying the juice to produce a natural plant powder
  • the natural plant powder is mechanically mixed with the raw milk powder to form green milk powder.
  • the natural vegetable powder has a weight of 2% by weight of the raw milk powder.
  • the volume of ozone introduced in the step f is 2% of the volume of the clean water.
  • the drying process in the step h is carried out by spray drying in a spray drying tower under the following conditions: the hot air temperature of the inlet tower is 120 ° C, the vacuum degree is 15 MPa, and the drying time is 10 s.
  • the technical scheme adds natural green ingredients to the milk, integrates the nutrients in the milk and natural plants, optimizes the nutritional structure, and does not treat the vitamins in the plant seedlings.
  • the heat-sensitive substances such as chlorophyll and SOD cause damage, and the appearance of the product is beautiful.
  • the whole preparation process keeps the nutrients in milk and natural plants, and has high nutritional value.
  • the technical scheme can effectively ensure the activity of many nutrients, such as vitamins, active enzymes, chlorophyll, etc., and maintain the organic state, the natural state and the active state in the plant seedlings, and also ensure the activity and nutrition of the nutrients in the milk.
  • nutrients such as vitamins, active enzymes, chlorophyll, etc.

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Description

绿牛奶奶粉的制备方法 技术领域
本发明涉及一种保健食品的加工制备方法， 尤其涉及了一种绿牛奶奶粉的制备方 法。 背景技术
近年来， 国际上对于人体营养学进行了深入的研究， 提出了现代食品工程技术概 念， 在澳大利亚悉尼召开的国际食品科学和技术大会更进一步明确了现代食品工程 "天然"、 "功能化"的主题， 强调现代食品技术应回归自然， 牛奶营养丰富、 容易消化 吸收、 物美价廉、 食用方便， 是最"接近完美的食品"， 人称"白色血液"， 是最理想的 天然食品。 牛奶中的蛋白质主要是酪蛋白、 白蛋白、 球蛋白、 乳蛋白等， 所含的 20 多种氨基酸中有人体必须的 8种氨基酸， 奶蛋白质是全价的蛋白质， 它的消化率高达 98%。 乳脂肪是高质量的脂肪， 品质最好， 它的消化率在 95%以上， 而且含有大量的 脂溶性维生素。奶中的乳糖是半乳糖和乳糖， 是最容易消化吸收的糖类.奶中的矿物质 和微量元素都是溶解状态， 而且各种矿物质的含量比例， 特别是钙、 磷的比例比较合 适， 很容易消化吸收。
牛奶和奶制品干酪中含有一种 CLA的物质， 能有效破坏人体内有致癌危险的自 由基， 并能迅速和细胞膜结合， 使细胞处于防御制癌物质侵入的状态， 从而起到防癌 作用。 而且牛奶中所含的钙能在人体肠道内有效破坏致癌物质， 使其分解改变成非致 癌物质， 并排出体外。 牛奶中所含的维生素 A、 维生素 B2、 维生素 D等对胃癌和结 肠癌都有一定的预防作用。
而且牛奶中还含有多种能增强人体抗病能力的免疫球蛋白抗体， 也有防癌作用。 另外酸牛奶中含有一种酶， 能有效防止癌症患者因化学疗法和放射疗法所引起的副作 用。
牛奶营养丰富， 含有高级的脂肪、 各种蛋白质、 维生素、 矿物质， 特别是含有较 多维生素 B， 它们能滋润肌肤， 保护表皮、 防裂、 防皱使皮肤光滑柔软白嫩， 使头发 乌黑减少脱落， 从而起到护肤美容作用。 牛奶中所含的铁、 铜和维生素 A， 有美容养 颜作用可使皮肤保持光滑滋润。 牛奶中的乳清对面部皱纹有消除作用。 牛奶还能为皮 肤提供封闭性油脂， 形成薄膜以防皮肤水分蒸发， 另外， 还能暂时提供水分， 所以牛 奶是天然的护肤品， 也是"绿色护肤品"。
天然植物营养素是从纯天然的绿色植物中提取的， 内含有大量维生素、 矿物质、 营养素、 叶绿素及活性酶， 天然植物营养素能补充人体常规状态难以获取的各种必需 营养物质， 而且比较容易被人体吸收， 食用安全可靠， 纯天然且无副作用， 具有很高 的保健价值。
牛奶作为最富有营养和人们最常用的食品之一， 同时也是天然最优良的乳剂， 可 以作为许多营养物质、 药物和其他生物活性物质理想的乳剂或营养化载体。 虽然， 人 们已经发展了许多强化营养素的牛奶， 例如强化钙， 维生素 A、 D， 牛磺酸等， 但是 有关在牛奶中添加天然植物营养素的研究尚未见报道。 发明内容
本发明针对现有技术中牛奶中添加强化钙、 维生素 A、 D， 牛磺酸等营养物质， 其中的营养物质缺乏天然绿色， 营养结构不太合理， 其营养物质比较难以被儿童、 老 人等人群很好的吸收， 加工制备过程容易对植物嫩苗中的维生素 C、 叶绿素、 SOD等 热敏性物质造成破坏， 使得产品的外观变黄褪色和营养品质流失的缺点， 提供了一种 工艺流程简单， 在牛奶中添加天然绿色成分， 综合了牛奶和天然植物中的营养成分， 优化了营养结构， 加工过程不会对植物嫩苗中的维生素。、 叶绿素、 SOD等热敏性物 质造成破坏， 产品外形美观且营养成分得到保留的绿牛奶奶粉的制备方法。
为了解决上述技术问题， 本发明通过下述技术方案得以解决：
绿牛奶奶粉的制备方法， 包括下列步骤：
a. 预处理： 当植物嫩苗生长至 25~45cm时， 距地面 2~5cm处割取， 用自来水冲 洗除去表面泥土和杂质， 室温条件下， 用经过臭氧灭菌的清水清洗， 再用去离子水冲 洗， 将植物嫩苗破碎；
b. 过滤： 将得到的植物嫩苗的破碎物搾汁， 过滤， 取汁液；
c 混合： 将汁液与原料生奶按比例混合均匀， 制成均化液；
d.浓縮： 将得到的均化液经蒸发器蒸发浓缩， 制得浓缩液；
e. 干燥： 浓缩液经过干燥处理后制得绿牛奶奶粉。
作为优选， 所述的步骤 a中的通入的臭氧量体积为清水量体积的 1-3%。
作为优选， 所述的步骤 c中的混合条件为： 室温条件下， 混合时间为 10~40min。 作为优选， 所述的步骤 c中的汁液的重量占原料生奶重量的 0.1~40%。 作为优选， 所述的步骤 d 中的浓缩条件为： 温度为 30~40°C， 真空度为 0.08-0. IMPa, 浓缩时间为 20~60min， 浓缩液中的固形物的重量百分比为 10%~30%。
作为优选， 所述的步骤 e中的干燥过程采用喷雾干燥， 在喷雾干燥塔中进行， 干 燥条件为： 进塔热风温度为 120~160°C， 真空度为 15~25MPa， 干燥时间为 2~10s。
作为优选，所述的步骤 e中的干燥过程采用真空冷冻干燥或带式真空干燥法干燥。 作为优选， 所述的植物嫩苗为大麦嫩苗、 小麦嫩苗、 青稞嫩苗、 荞麦嫩苗、 黑麦 嫩苗、 燕麦嫩苗、 野燕麦嫩苗中一种或两种以上的混合物。
本发明还公开了另一种绿牛奶奶粉的制备方法， 包括下列步骤：
f. 预处理： 当植物嫩苗生长至 25~45cm时， 距地面 2~5cm处割取， 用自来水冲 洗除去表面泥土和杂质， 室温条件下， 用经过臭氧灭菌的清水清洗， 再用去离子水冲 洗， 将植物嫩苗破碎；
g. 过滤： 将得到的植物嫩苗的破碎物榨汁， 过滤， 取汁液；
h. 干燥： 将汁液干燥后制得天然植物粉末；
i. 混合： 将天然植物粉末与原料奶粉机械混合均匀， 制成绿牛奶奶粉。
所述的天然植物粉末的重量占原料奶粉重量的 0.1~40%。
作为优选， 所述的步骤 f中的通入的臭氧量体积为清水量体积的 1-3%。
作为优选， 所述的步骤 h中的干燥过程采用喷雾干燥， 在喷雾干燥塔中进行， 干 燥条件为： 进塔热风温度为 120~160°C， 真空度为 15~25MPa， 干燥时间为 2~10s。
本发明由于采用了以上技术方案， 具有显著的技术效果： 本技术方案在牛奶中添 加天然绿色成分， 综合了牛奶和天然植物中的营养成分， 优化了营养结构， 加工过程 不会对植物嫩苗中的维生素 C、叶绿素、 SOD等热敏性物质造成破坏，产品外形美观， 整个制备过程使得牛奶和天然植物中的营养成分得到保留， 具有很高的营养价值。 具体实施方式
下面结合具体实施例对本发明作进一步详细描述：
实施例 1
绿牛奶奶粉的制备方法， 包括下列步骤：
a. 预处理： 当植物嫩苗生长至 25cm时， 距地面 2cm处割取， 用自来水冲洗除去 表面泥土和杂质， 室温条件下， 用经过臭氧灭菌的清水清洗， 再用去离子水冲洗， 将 植物嫩苗破碎； b. 过滤： 将得到的植物嫩苗的破碎物榨汁， 过滤， 取汁液；
C. 混合： 将汁液与原料生奶按比例混合均匀， 制成均化液；
d. 浓缩： 将得到的均化液经蒸发器蒸发浓缩， 制得浓缩液；
e. 干燥： 浓縮液经过干燥处理后制得绿牛奶奶粉。
所述的步骤 a中的通入的臭氧量体积为清水量体积的 1%。
所述的步骤 c中的混合条件为： 室温条件下， 混合时间为 10min。
所述的步骤 c中的汁液的重量占原料生奶重量的 0.1%。
所述的步骤 d中的浓缩条件为： 温度为 35°C， 真空度为 0.08MPa， 浓缩时间为 40min, 浓缩液中的固形物的重量百分比为 10%。
所述的步骤 e中的干燥过程采用喷雾干燥， 在喷雾干燥塔中进行， 干燥条件为： 进塔热风温度为 120°C， 真空度为 18MPa， 干燥时间为 3s。
所述的植物嫩苗为大麦嫩苗。
本发明由于采用了以上技术方案， 具有显著的技术效果： 本技术方案在牛奶中添 加天然绿色成分， 综合了牛奶和天然植物中的营养成分， 优化了营养结构， 加工过程 不会对植物嫩苗中的维生素 C、叶绿素、 SOD等热敏性物质造成破坏，产品外形美观， 整个制备过程使得牛奶和天然植物中的营养成分得到保留， 具有很高的营养价值。
本技术方案能有效保证许多营养物质， 如维生素、 活性酶、 叶绿素等的活性， 保 持了植物嫩苗中的有机态、 自然态、活性态，也保证了牛奶中营养物质的活性和营养。
实施例 2
绿牛奶奶粉的制备方法， 包括下列步骤：
a. 预处理： 当植物嫩苗生长至 30cm时， 距地面 2cm处割取， 用自来水冲洗除去 表面泥土和杂质， 室温条件下， 用经过臭氧灭菌的清水清洗， 再用去离子水冲洗， 将 植物嫩苗破碎；
b. 过滤： 将得到的植物嫩苗的破碎物榨汁， 过滤， 取汁液；
c 混合： 将汁液与原料生奶按比例混合均匀， 制成均化液；
d.浓缩： 将得到的均化液经蒸发器蒸发浓缩， 制得浓缩液；
e. 干燥： 浓缩液经过干燥处理后制得绿牛奶奶粉。
所述的步骤 a中的通入的臭氧量体积为清水量体积的 1%。
所述的步骤 c中的混合条件为： 室温条件下， 混合时间为 20min。
所述的步骤 c中的汁液的重量占原料生奶重量的 0.5%。 — 所述的步骤 d中的浓缩条件为： 温度为 35°C， 真空度为 0.08MPa， 浓缩时间为 40min, 浓缩液中的固形物的重量百分比为 10%。
所述的步骤 e中的干燥过程采用喷雾干燥， 在喷雾干燥塔中进行， 干燥条件为： 进塔热风温度为 130°C， 真空度为 18Mpa， 干燥时间为 3s。
所述的植物嫩苗为小麦嫩苗。
本发明由于采用了以上技术方案， 具有显著的技术效果： 本技术方案在牛奶中添 加天然绿色成分， 综合了牛奶和天然植物中的营养成分， 优化了营养结构， 加工过程 不会对植物嫩苗中的维生素 C、叶绿素、 SOD等热敏性物质造成破坏，产品外形美观， 整个制备过程使得牛奶和天然植物中的营养成分得到保留， 具有很高的营养价值。
本技术方案能有效保证许多营养物质， 如维生素、 活性酶、 叶绿素等的活性， 保 持了植物嫩苗中的有机态、 自然态、活性态，也保证了牛奶中营养物质的活性和营养。
实施例 3
绿牛奶奶粉的制备方法， 包括下列步骤：
a. 预处理： 当植物嫩苗生长至 45cm时， 距地面 2cm处割取， 用自来水冲洗除去 表面泥土和杂质， 室温条件下， 用经过臭氧灭菌的清水清洗， 再用去离子水冲洗， 将 植物嫩苗破碎；
b. 过滤： 将得到的植物嫩苗的破碎物榨汁， 过滤， 取汁液；
c 混合： 将汁液与原料生奶按比例混合均匀， 制成均化液；
d.浓缩： 将得到的均化液经蒸发器蒸发浓缩， 制得浓缩液；
e. 干燥： 浓缩液经过干燥处理后制得绿牛奶奶粉。
所述的步骤 a中的通入的臭氧量体积为清水量体积的 2%。
所述的步骤 c中的混合条件为： 室温条件下， 混合时间为 30min。
所述的步骤 c中的汁液的重量占原料生奶重量的 1%。
所述的步骤 d中的浓缩条件为： 温度为 4(TC， 真空度为 0.09MPa， 浓缩时间为 30min, 浓缩液中的固形物的重量百分比为 20%。
所述的步骤 e中的干燥过程采用真空冷冻干燥。
所述的植物嫩苗为大麦嫩苗。
本发明由于采用了以上技术方案， 具有显著的技术效果： 本技术方案在牛奶中添 加天然绿色成分， 综合了牛奶和天然植物中的营养成分， 优化了营养结构， 加工过程 不会对植物嫩苗中的维生素 C、叶绿素、 SOD等热敏性物质造成破坏，产品外形美观， 整个制备过程使得牛奶和天然植物中的营养成分得到保留， 具有很高的营养价值。 本技术方案能有效保证许多营养物质， 如维生素、 活性酶、 叶绿素等的活性， 保 持了植物嫩苗中的有机态、 自然态、活性态， 也保证了牛奶中营养物质的活性和营养。
实施例 4
绿牛奶奶粉的制备方法， 包括下列步骤：
a. 预处理： 当植物嫩苗生长至 25cm时， 距地面 2cm处割取， 用自来水冲洗除去 表面泥土和杂质， 室温条件下， 用经过臭氧灭菌的清水清洗， 再用去离子水冲洗， 将 植物嫩苗破碎；
b. 过滤： 将得到的植物嫩苗的破碎物榨汁， 过滤， 取汁液；
c 混合： 将汁液与原料生奶按比例混合均匀， 制成均化液；
d.浓缩： 将得到的均化液经蒸发器蒸发浓缩， 制得浓缩液；
e. 干燥： 浓缩液经过干燥处理后制得绿牛奶奶粉。
所述的步骤 a中的通入的臭氧量体积为清水量体积的 1%。
所述的步骤 c中的混合条件为： 室温条件下， 混合时间为 10min。
所述的步骤 c中的汁液的重量占原料生奶重量的 0.8%。
所述的步骤 d中的浓缩条件为： 温度为 30°C， 真空度为 0.08MPa， 浓缩时间为 50min, 浓缩液中的固形物的重量百分比为 12%。
所述的步骤 e中的干燥过程采用真空冷冻干燥。
所述的植物嫩苗为小麦嫩苗。
本发明由于采用了以上技术方案， 具有显著的技术效果： 本技术方案在牛奶中添 加天然绿色成分， 综合了牛奶和天然植物中的营养成分， 优化了营养结构， 加工过程 不会对植物嫩苗中的维生素 C、叶绿素、 SOD等热敏性物质造成破坏，产品外形美观， 整个制备过程使得牛奶和天然植物中的营养成分得到保留， 具有很高的营养价值。
本技术方案能有效保证许多营养物质， 如维生素、 活性酶、 叶绿素等的活性， 保 持了植物嫩苗中的有机态、 自然态、活性态，也保证了牛奶中营养物质的活性和营养。
实施例 5
绿牛奶奶粉的制备方法， 包括下列步骤- a. 预处理： 当植物嫩苗生长至 25cm时， 距地面 2cm处割取， 用自来水冲洗除去 表面泥土和杂质， 室温条件下， 用经过臭氧灭菌的清水清洗， 再用去离子水冲洗， 将 植物嫩苗破碎； b. 过滤： 将得到的植物嫩苗的破碎物榨汁， 过滤， 取汁液；
C. 混合： 将汁液与原料生奶按比例混合均匀， 制成均化液；
d. 浓缩： 将得到的均化液经蒸发器蒸发浓缩， 制得浓缩液；
e. 干燥： 浓缩液经过干燥处理后制得绿牛奶奶粉。
所述的步骤 a中的通入的臭氧量体积为清水量体积的 2%。
所述的步骤 c中的混合条件为： 室温条件下， 混合时间为 20min。
所述的步骤 c中的汁液的重量占原料生奶重量的 15%。
所述的步骤 d中的浓缩条件为：温度为 36°C ,真空度为 O.lMPa,浓缩时间为 40min， 浓缩液中的固形物的重量百分比为 28%。
所述的步骤 e中的干燥过程采用带式真空干燥法干燥。
所述的植物嫩苗为大麦嫩苗。
本发明由于采用了以上技术方案， 具有显著的技术效果： 本技术方案在牛奶中添 加天然绿色成分， 综合了牛奶和天然植物中的营养成分， 优化了营养结构， 加工过程 不会对植物嫩苗中的维生素 C、叶绿素、 SOD等热敏性物质造成破坏，产品外形美观， 整个制备过程使得牛奶和天然植物中的营养成分得到保留， 具有很高的营养价值。
本技术方案能有效保证许多营养物质， 如维生素、 活性酶、 叶绿素等的活性， 保 持了植物嫩苗中的有机态、 自然态、活性态， 也保证了牛奶中营养物质的活性和营养。
实施例 6
绿牛奶奶粉的制备方法， 包括下列步骤：
a. 预处理： 当植物嫩苗生长至 45cm时， 距地面 3cm处割取， 用自来水冲洗除去 表面泥土和杂质， 室温条件下， 用经过臭氧灭菌的清水清洗， 再用去离子水冲洗， 将 植物嫩苗破碎；
b. 过滤： 将得到的植物嫩苗的破碎物榨汁， 过滤， 取汁液；
c 混合： 将汁液与原料生奶按比例混合均匀， 制成均化液；
d.浓缩： 将得到的均化液经蒸发器蒸发浓缩， 制得浓缩液；
e. 干燥： 浓缩液经过干燥处理后制得绿牛奶奶粉。
所述的步骤 a中的通入的臭氧量体积为清水量体积的 3%。
所述的步骤 c中的混合条件为： 室温条件下， 混合时间为 20min。
所述的步骤 c中的汁液的重量占原料生奶重量的 20%。
所述的步骤 d中的浓缩条件为：温度为 37°C，真空度为 O.lMPa，浓缩时间为 60min， 浓缩液中的固形物的重量百分比为 25%。
所述的步骤 e中的干燥过程采用喷雾干燥， 在喷雾干燥塔中进行， 干燥条件为： 进塔热风温度为 160°C， 真空度为 18MPa， 干燥时间为 3s。
所述的步骤 e中的干燥过程采用带式真空干燥法干燥。
所述的植物嫩苗为小麦嫩苗。
本发明由于采用了以上技术方案， 具有显著的技术效果： 本技术方案在牛奶中添 加天然绿色成分， 综合了牛奶和天然植物中的营养成分， 优化了营养结构， 加工过程 不会对植物嫩苗中的维生素 C、叶绿素、 SOD等热敏性物质造成破坏，产品外形美观， 整个制备过程使得牛奶和天然植物中的营养成分得到保留， 具有很高的营养价值。
本技术方案能有效保证许多营养物质， 如维生素、 活性酶、 叶绿素等的活性， 保 持了植物嫩苗中的有机态、 自然态、活性态， 也保证了牛奶中营养物质的活性和营养。
实施例 7
绿牛奶奶粉的制备方法， 包括下列步骤：
a. 预处理： 当植物嫩苗生长至 25cm时， 距地面 2cm处割取， 用自来水冲洗除去 表面泥土和杂质， 室温条件下， 用经过臭氧灭菌的清水清洗， 再用去离子水冲洗， 将 植物嫩苗破碎；
b. 过滤： 将得到的植物嫩苗的破碎物搾汁， 过滤， 取汁液；
c 混合： 将汁液与原料生奶按比例混合均匀， 制成均化液；
d. 浓缩： 将得到的均化液经蒸发器蒸发浓缩， 制得浓缩液；
e. 干燥： 浓缩液经过干燥处理后制得绿牛奶奶粉。
所述的步骤 a中的通入的臭氧量体积为清水量体积的 1%。
所述的步骤 c中的混合条件为： 室温条件下， 混合时间为 10min。
所述的步骤 c中的汁液的重量占原料生奶重量的 25%。
所述的步骤 d中的浓缩条件为：温度为 40 °C，真空度为 O.lMPa,浓縮时间为 20min， 浓缩液中的固形物的重量百分比为 30%。
所述的步骤 e中的干燥过程采用喷雾干燥， 在喷雾干燥塔中进行， 干燥条件为： 进塔热风温度为 140°C， 真空度为 20MPa， 干燥时间为 4s。
所述的植物嫩苗为大麦嫩苗和小麦嫩苗的混合物。
本发明由于采用了以上技术方案， 具有显著的技术效果： 本技术方案在牛奶中添 加天然绿色成分， 综合了牛奶和天然植物中的营养成分， 优化了营养结构， 加工过程 不会对植物嫩苗中的维生素 C、叶绿素、 SOD等热敏性物质造成破坏，产品外形美观， 整个制备过程使得牛奶和天然植物中的营养成分得到保留， 具有很高的营养价值。
本技术方案能有效保证许多营养物质， 如维生素、 活性酶、 叶绿素等的活性， 保 持了植物嫩苗中的有机态、 自然态、活性态，也保证了牛奶中营养物质的活性和营养。
实施例 8
绿牛奶奶粉的制备方法， 包括下列步骤：
a. 预处理： 当植物嫩苗生长至 35cm时， 距地面 3cm处割取， 用自来水冲洗除去 表面泥土和杂质， 室温条件下， 用经过臭氧灭菌的清水清洗， 再用去离子水冲洗， 将 植物嫩苗破碎；
b. 过滤： 将得到的植物嫩苗的破碎物搾汁， 过滤， 取汁液；
c 混合： 将汁液与原料生奶按比例混合均匀， 制成均化液；
d.浓缩： 将得到的均化液经蒸发器蒸发浓缩， 制得浓缩液；
e. 干燥： 浓缩液经过干燥处理后制得绿牛奶奶粉。
所述的步骤 a中的通入的臭氧量体积为清水量体积的 1%。
所述的步骤 c中的混合条件为： 室温条件下， 混合时间为 10min。
所述的步骤 c中的汁液的重量占原料生奶重量的 40%。
所述的步骤 d中的浓缩条件为： 温度为 35°C， 真空度为 0.08MPa， 浓缩时间为 40min, 浓缩液中的固形物的重量百分比为 20%。
所述的步骤 e中的干燥过程采用喷雾干燥， 在喷雾干燥塔中进行， 干燥条件为： 进塔热风温度为 120°C， 真空度为 15MPa， 干燥时间为 10s。
所述的植物嫩苗为青稞嫩苗。
本发明由于采用了以上技术方案， 具有显著的技术效果： 本技术方案在牛奶中添 加天然绿色成分， 综合了牛奶和天然植物中的营养成分， 优化了营养结构， 加工过程 不会对植物嫩苗中的维生素 C、叶绿素、 SOD等热敏性物质造成破坏，产品外形美观， 整个制备过程使得牛奶和天然植物中的营养成分得到保留， 具有很高的营养价值。
本技术方案能有效保证许多营养物质， 如维生素、 活性酶、 叶绿素等的活性， 保 持了植物嫩苗中的有机态、 自然态、活性态，也保证了牛奶中营养物质的活性和营养。
实施例 9
绿牛奶奶粉的制备方法， 包括下列步骤：
a. 预处理： 当植物嫩苗生长至 45cm时， 距地面 3cm处割取， 用自来水冲洗除去 表面泥土和杂质， 室温条件下， 用经过臭氧灭菌的清水清洗， 再用去离子水冲洗， 将 植物嫩苗破碎；
b. 过滤： 将得到的植物嫩苗的破碎物搾汁， 过滤， 取汁液；
c 混合： 将汁液与原料生奶按比例混合均匀， 制成均化液；
d.浓缩： 将得到的均化液经蒸发器蒸发浓缩， 制得浓缩液；
e. 干燥： 浓缩液经过干燥处理后制得绿牛奶奶粉。
所述的步骤 a中的通入的臭氧量体积为清水量体积的 2%。
所述的步骤 c中的混合条件为： 室温条件下， 混合时间为 10min。
所述的步骤 c中的汁液的重量占原料生奶重量的 2%。
所述的步骤 d中的浓缩条件为：温度为 35°C ,真空度为 O.lMPa，浓缩时间为 35min， 浓缩液中的固形物的重量百分比为 25%。
所述的步骤 e中的干燥过程采用喷雾干燥， 在喷雾干燥塔中进行， 干燥条件为： 进塔热风温度为 130°C， 真空度为 18MPa， 干燥时间为 6s。
所述的植物嫩苗为大麦嫩苗、 小麦嫩苗、 青稞嫩苗的混合物。
本发明由于采用了以上技术方案， 具有显著的技术效果： 本技术方案在牛奶中添 加天然绿色成分， 综合了牛奶和天然植物中的营养成分， 优化了营养结构， 加工过程 不会对植物嫩苗中的维生素 C、叶绿素、 SOD等热敏性物质造成破坏，产品外形美观， 整个制备过程使得牛奶和天然植物中的营养成分得到保留， 具有很高的营养价值。
本技术方案能有效保证许多营养物质， 如维生素、 活性酶、 叶绿素等的活性， 保 持了植物嫩苗中的有机态、 自然态、活性态，也保证了牛奶中营养物质的活性和营养。
实施例 10
绿牛奶奶粉的制备方法， 包括下列步骤：
a. 预处理： 当植物嫩苗生长至 25cm时， 距地面 2cm处割取， 用自来水冲洗除去 表面泥土和杂质， 室温条件下， 用经过臭氧灭菌的清水清洗， 再用去离子水冲洗， 将 植物嫩苗破碎；
b. 过滤： 将得到的植物嫩苗的破碎物搾汁， 过滤， 取汁液；
c 混合： 将汁液与原料生奶按比例混合均匀， 制成均化液；
d.浓缩： 将得到的均化液经蒸发器蒸发浓缩， 制得浓缩液；
e. 干燥： 浓缩液经过干燥处理后制得绿牛奶奶粉。
所述的步骤 a中的通入的臭氧量体积为清水量体积的 3%。 所述的步骤 c中的混合条件为： 室温条件下， 混合时间为 10min。
所述的步骤 c中的汁液的重量占原料生奶重量的 20%。
所述的步骤 d中的浓缩条件为： 温度为 30'C , 真空度为 0.08MPa， 浓缩时间为 20min, 浓缩液中的固形物的重量百分比为 30%。
所述的步骤 e中的干燥过程采用真空冷冻干燥。
所述的植物嫩苗为大麦嫩苗、 小麦嫩苗的混合物。
本发明由于采用了以上技术方案， 具有显著的技术效果： 本技术方案在牛奶中添 加天然绿色成分， 综合了牛奶和天然植物中的营养成分， 优化了营养结构， 加工过程 不会对植物嫩苗中的维生素 C、叶绿素、 SOD等热敏性物质造成破坏，产品外形美观， 整个制备过程使得牛奶和天然植物中的营养成分得到保留， 具有很高的营养价值。
本技术方案能有效保证许多营养物质， 如维生素、 活性酶、 叶绿素等的活性， 保 持了植物嫩苗中的有机态、 自然态、活性态，也保证了牛奶中营养物质的活性和营养。
实施例 11
绿牛奶奶粉的制备方法， 包括下列步骤：
a. 预处理： 当植物嫩苗生长至 25cm时， 距地面 3cm处割取， 用自来水冲洗除去 表面泥土和杂质， 室温条件下， 用经过臭氧灭菌的清水清洗， 再用去离子水冲洗， 将 植物嫩苗破碎；
b. 过滤： 将得到的植物嫩苗的破碎物榨汁， 过滤， 取汁液；
c 混合： 将汁液与原料生奶按比例混合均匀， 制成均化液；
d. 浓缩： 将得到的均化液经蒸发器蒸发浓缩， 制得浓缩液；
e. 干燥： 浓缩液经过干燥处理后制得绿牛奶奶粉。
所述的步骤 a中的通入的臭氧量体积为清水量体积的 3%。
所述的步骤 c中的混合条件为： 室温条件下， 混合时间为 15min。
所述的步骤 c中的汁液的重量占原料生奶重量的 0.8%。
所述的步骤 d中的浓缩条件为： 温度为 36°C , 真空度为 0.09MPa， 浓缩时间为
45min， 浓缩液中的固形物的重量百分比为 24%。
所述的步骤 e中的干燥过程采用带式真空干燥法干燥。 ' 所述的植物嫩苗为大麦嫩苗、 小麦嫩苗、 青稞嫩苗、 荞麦嫩苗、 黑麦嫩苗的混合 物。
本发明由于采用了以上技术方案， 具有显著的技术效果： 本技术方案在牛奶中添 加天然绿色成分， 综合了牛奶和天然植物中的营养成分， 优化了营养结构， 加工过程 不会对植物嫩苗中的维生素 C、叶绿素、 SOD等热敏性物质造成破坏，产品外形美观， 整个制备过程使得牛奶和天然植物中的营养成分得到保留， 具有很高的营养价值。
本技术方案能有效保证许多营养物质， 如维生素、 活性酶、 叶绿素等的活性， 保 持了植物嫩苗中的有机态、 自然态、活性态，也保证了牛奶中营养物质的活性和营养。
实施例 12
绿牛奶奶粉的制备方法， 包括下列步骤：
a. 预处理： 当植物嫩苗生长至 45cm时， 距地面 3cm处割取， 用自来水冲洗除去 表面泥土和杂质， 室温条件下， 用经过臭氧灭菌的清水清洗， 再用去离子水冲洗， 将 植物嫩苗破碎；
b. 过滤： 将得到的植物嫩苗的破碎物搾汁， 过滤， 取汁液；
c 混合： 将汁液与原料生奶按比例混合均匀， 制成均化液；
d.浓缩： 将得到的均化液经蒸发器蒸发浓缩， 制得浓缩液；
e. 干燥： 浓缩液经过干燥处理后制得绿牛奶奶粉。
所述的步骤 a中的通入的臭氧量体积为清水量体积的 3%。
所述的步骤 c中的混合条件为： 室温条件下， 混合时间为 30min。
所述的步骤 c中的汁液的重量占原料生奶重量的 2%。
所述的步骤 d中的浓缩条件为： 温度为 35°C， 真空度为 0.09MPa， 浓缩时间为 50min, 浓缩液中的固形物的重量百分比为 25%。
所述的步骤 e中的干燥过程采用喷雾干燥， 在喷雾干燥塔中进行， 干燥条件为- 进塔热风温度为 15(TC， 真空度为 17MPa， 干燥时间为 3s。
所述的植物嫩苗为大麦嫩苗、 小麦嫩苗、 青稞嫩苗、 荞麦嫩苗、 黑麦嫩苗、 燕麦 嫩苗的混合物。
本发明由于采用了以上技术方案， 具有显著的技术效果： 本技术方案在牛奶中添 加天然绿色成分， 综合了牛奶和天然植物中的营养成分， 优化了营养结构， 加工过程 不会对植物嫩苗中的维生素 C、叶绿素、 SOD等热敏性物质造成破坏，产品外形美观， 整个制备过程使得牛奶和天然植物中的营养成分得到保留， 具有很高的营养价值。
本技术方案能有效保证许多营养物质， 如维生素、 活性酶、 叶绿素等的活性， 保 持了植物嫩苗中的有机态、 自然态、活性态，也保证了牛奶中营养物质的活性和营养。 绿牛奶奶粉的制备方法， 包括下列步骤：
a. 预处理： 当植物嫩苗生长至 45cm时， 距地面 5cm处割取， 用自来水冲洗除去 表面泥土和杂质， 室温条件下， 用经过臭氧灭菌的清水清洗， 再用去离子水冲洗， 将 植物嫩苗破碎；
b. 过滤： 将得到的植物嫩苗的破碎物榨汁， 过滤， 取汁液；
c 混合： 将汁液与原料生奶按比例混合均匀， 制成均化液；
d. 浓缩： 将得到的均化液经蒸发器蒸发浓缩， 制得浓缩液；
e. 干燥： 浓缩液经过干燥处理后制得绿牛奶奶粉。
所述的步骤 a中的通入的臭氧量体积为清水量体积的 1%。
所述的步骤 c中的混合条件为： 室温条件下， 混合时间为 20min。
所述的步骤 c中的汁液的重量占原料生奶重量的 3%。
所述的步骤 d中的浓缩条件为： 温度为 36°C， 真空度为 0.08MPa， 浓缩时间为 40min, 浓缩液中的固形物的重量百分比为 10%。
所述的步骤 e中的干燥过程采用喷雾干燥， 在喷雾干燥塔中进行， 干燥条件为： 进塔热风温度为 150°C， 真空度为 16MPa， 干燥时间为 3s。
所述的植物嫩苗为燕麦嫩苗。
本发明由于采用了以上技术方案， 具有显著的技术效果： 本技术方案在牛奶中添 加天然绿色成分， 综合了牛奶和天然植物中的营养成分， 优化了营养结构， 加工过程 不会对植物嫩苗中的维生素 C、叶绿素、 SOD等热敏性物质造成破坏，产品外形美观， 整个制备过程使得牛奶和天然植物中的营养成分得到保留， 具有很高的营养价值。
本技术方案能有效保证许多营养物质， 如维生素、 活性酶、 叶绿素等的活性， 保 持了植物嫩苗中的有机态、 自然态、活性态，也保证了牛奶中营养物质的活性和营养。
实施例 14
绿牛奶奶粉的制备方法， 包括下列步骤：
f. 预处理： 当植物嫩苗生长至 25cm时， 距地面 2cm处割取， 用自来水冲洗除去 表面泥土和杂质， 室温条件下， 用经过臭氧灭菌的清水清洗， 再用去离子水冲洗， 将 植物嫩苗破碎；
g. 过滤： 将得到的植物嫩苗的破碎物榨汁， 过滤， 取汁液；
h. 干燥： 将汁液干燥后制得天然植物粉末；
i. 混合： 将天然植物粉末与原料奶粉机械混合均匀， 制成绿牛奶奶粉。所述的天 然植物粉末的重量占原料奶粉重量的 3%。
所述的步骤 f中的通入的臭氧量体积为清水量体积的 1%。
所述的步骤 h中的干燥过程采用喷雾干燥， 在喷雾干燥塔中进行， 干燥条件为： 进塔热风温度为 120°C， 真空度为 20MPa， 干燥时间为 6s。
本技术方案在牛奶中添加天然绿色成分， 综合了牛奶和天然植物中的营养成分， 优化了营养结构， 加工过程不会对植物嫩苗中的维生素〇、 叶绿素、 SOD等热敏性物 质造成破坏， 产品外形美观， 整个制备过程使得牛奶和天然植物中的营养成分得到保 留， 具有很高的营养价值。
本技术方案能有效保证许多营养物质， 如维生素、 活性酶、 叶绿素等的活性， 保 持了植物嫩苗中的有机态、 自然态、活性态，也保证了牛奶中营养物质的活性和营养。
实施例 15
绿牛奶奶粉的制备方法， 包括下列步骤：
f. 预处理： 当植物嫩苗生长至 25cm时， 距地面 3cm处割取， 用自来水冲洗除去 表面泥土和杂质， 室温条件下， 用经过臭氧灭菌的清水清洗， 再用去离子水冲洗， 将 植物嫩苗破碎；
g. 过滤： 将得到的植物嫩苗的破碎物榨汁， 过滤， 取汁液；
h. 干燥： 将汁液干燥后制得天然植物粉末；
i. 混合： 将天然植物粉末与原料奶粉机械混合均匀， 制成绿牛奶奶粉。
所述的天然植物粉末的重量占原料奶粉重量的 1%。
所述的步骤 f中的通入的臭氧量体积为清水量体积的 2%。
所述的步骤 h中的干燥过程采用喷雾干燥， 在喷雾干燥塔中进行， 干燥条件为： 进塔热风温度为 160°C， 真空度为 15MPa， 干燥时间为 4s。
本技术方案在牛奶中添加天然绿色成分， 综合了牛奶和天然植物中的营养成分， 优化了营养结构， 加工过程不会对植物嫩苗中的维生素C、 叶绿素、 SOD等热敏性物 质造成破坏， 产品外形美观， 整个制备过程使得牛奶和天然植物中的营养成分得到保 留， 具有很高的营养价值。
本技术方案能有效保证许多营养物质， 如维生素、 活性酶、 叶绿素等的活性， 保 持了植物嫩苗中的有机态、 自然态、活性态， 也保证了牛奶中营养物质的活性和营养。
实施例 16
绿牛奶奶粉的制备方法， 包括下列步骤- f. 预处理： 当植物嫩苗生长至 30cm时， 距地面 2cm处割取， 用自来水冲洗除去 表面泥土和杂质， 室温条件下， 用经过臭氧灭菌的清水清洗， 再用去离子水冲洗， 将 植物嫩苗破碎；
g. 过滤： 将得到的植物嫩苗的破碎物搾汁， 过滤， 取汁液；
h. 干燥： 将汁液干燥后制得天然植物粉末；
i. 混合： 将天然植物粉末与原料奶粉机械混合均匀， 制成绿牛奶奶粉。
所述的天然植物粉末的重量占原料奶粉重量的 10%。
所述的步骤 f中的通入的臭氧量体积为清水量体积的 2%。
所述的步骤 h中的干燥过程采用喷雾干燥， 在喷雾干燥塔中进行， 干燥条件为- 进塔热风温度为 150°C， 真空度为 18MPa， 干燥时间为 2s。
本技术方案在牛奶中添加天然绿色成分， 综合了牛奶和天然植物中的营养成分， 优化了营养结构， 加工过程不会对植物嫩苗中的维生素。、 叶绿素、 SOD等热敏性物 质造成破坏， 产品外形美观， 整个制备过程使得牛奶和天然植物中的营养成分得到保 留， 具有很高的营养价值。
本技术方案能有效保证许多营养物质， 如维生素、 活性酶、 叶绿素等的活性， 保 持了植物嫩苗中的有机态、 自然态、活性态，也保证了牛奶中营养物质的活性和营养。
实施例 17
绿牛奶奶粉的制备方法， 包括下列步骤：
f. 预处理： 当植物嫩苗生长至 45cm时， 距地面 3cm处割取， 用自来水冲洗除去 表面泥土和杂质， 室温条件下， 用经过臭氧灭菌的清水清洗， 再用去离子水冲洗， 将 植物嫩苗破碎；
g. 过滤： 将得到的植物嫩苗的破碎物搾汁， 过滤， 取汁液；
h. 干燥： 将汁液干燥后制得天然植物粉末；
i. 混合： 将天然植物粉末与原料奶粉机械混合均匀， 制成绿牛奶奶粉。
所述的天然植物粉末的重量占原料奶粉重量的 20%。
所述的步骤 f中的通入的臭氧量体积为清水量体积的 2%。
所述的步骤 h中的干燥过程采用喷雾干燥， 在喷雾干燥塔中进行， 干燥条件为： 进塔热风温度为 140°C， 真空度为 20MPa， 干燥时间为 4s。
本技术方案在牛奶中添加天然绿色成分， 综合了牛奶和天然植物中的营养成分， 优化了营养结构， 加工过程不会对植物嫩苗中的维生素〇、 叶绿素、 SOD等热敏性物 质造成破坏， 产品外形美观， 整个制备过程使得牛奶和天然植物中的营养成分得到保 留， 具有很高的营养价值。
本技术方案能有效保证许多营养物质， 如维生素、 活性酶、 叶绿素等的活性， 保 持了植物嫩苗中的有机态、 自然态、活性态，也保证了牛奶中营养物质的活性和营养。
实施例 18
绿牛奶奶粉的制备方法， 包括下列步骤：
f. 预处理： 当植物嫩苗生长至 45cm时， 距地面 2cm处割取， 用自来水冲洗除去 表面泥土和杂质， 室温条件下， 用经过臭氧灭菌的清水清洗， 再用去离子水冲洗， 将 植物嫩苗破碎；
g. 过滤： 将得到的植物嫩苗的破碎物榨汁， 过滤， 取汁液；
h. 干燥： 将汁液干燥后制得天然植物粉末；
i. 混合： 将天然植物粉末与原料奶粉机械混合均匀， 制成绿牛奶奶粉。
所述的天然植物粉末的重量占原料奶粉重量的 30%。
所述的步骤 f中的通入的臭氧量体积为清水量体积的 2%。
所述的步骤 h中的干燥过程采用喷雾干燥， 在喷雾干燥塔中进行， 干燥条件为- 进塔热风温度为 160°C， 真空度为 16MPa， 干燥时间为 2s。
本技术方案在牛奶中添加天然绿色成分， 综合了牛奶和天然植物中的营养成分， 优化了营养结构， 加工过程不会对植物嫩苗中的维生素。、 叶绿素、 SOD等热敏性物 质造成破坏， 产品外形美观， 整个制备过程使得牛奶和天然植物中的营养成分得到保 留， 具有很高的营养价值。
本技术方案能有效保证许多营养物质， 如维生素、 活性酶、 叶绿素等的活性， 保 持了植物嫩苗中的有机态、 自然态、活性态，也保证了牛奶中营养物质的活性和营养。
实施例 19
绿牛奶奶粉的制备方法， 包括下列步骤：
f. 预处理： 当植物嫩苗生长至 30cm时， 距地面 2cm处割取， 用自来水冲洗除去 表面泥土和杂质， 室温条件下， 用经过臭氧灭菌的清水清洗， 再用去离子水冲洗， 将 植物嫩苗破碎；
g. 过滤： 将得到的植物嫩苗的破碎物搾汁， 过滤， 取汁液；
h. 干燥： 将汁液干燥后制得天然植物粉末；
i. 混合： 将天然植物粉末与原料奶粉机械混合均匀， 制成绿牛奶奶粉。 所述的天然植物粉末的重量占原料奶粉重量的 40%。
所述的步骤 f中的通入的臭氧量体积为清水量体积的 2%。
所述的步骤 h中的干燥过程采用喷雾干燥， 在喷雾干燥塔中进行， 干燥条件为： 进塔热风温度为 140°C， 真空度为 18MPa， 干燥时间为 3s。
本技术方案在牛奶中添加天然绿色成分， 综合了牛奶和天然植物中的营养成分， 优化了营养结构， 加工过程不会对植物嫩苗中的维生素。、 叶绿素、 SOD等热敏性物 质造成破坏， 产品外形美观， 整个制备过程使得牛奶和天然植物中的营养成分得到保 留， 具有很高的营养价值。
本技术方案能有效保证许多营养物质， 如维生素、 活性酶、 叶绿素等的活性， 保 持了植物嫩苗中的有机态、 自然态、活性态， 也保证了牛奶中营养物质的活性和营养。
实施例 20
绿牛奶奶粉的制备方法， 包括下列步骤：
f. 预处理： 当植物嫩苗生长至 45cm时， 距地面 2cm处割取， 用自来水冲洗除去 表面泥土和杂质， 室温条件下， 用经过臭氧灭菌的清水清洗， 再用去离子水冲洗， 将 植物嫩苗破碎；
g. 过滤： 将得到的植物嫩苗的破碎物搾汁， 过滤， 取汁液；
h. 干燥： 将汁液干燥后制得天然植物粉末；
i. 混合： 将天然植物粉末与原料奶粉机械混合均匀， 制成绿牛奶奶粉。
所述的天然植物粉末的重量占原料奶粉重量的 2%。
所述的步骤 f中的通入的臭氧量体积为清水量体积的 2%。
所述的步骤 h中的干燥过程采用喷雾干燥， 在喷雾干燥塔中进行， 干燥条件为： 进塔热风温度为 120°C， 真空度为 15MPa， 干燥时间为 10s。
本技术方案在牛奶中添加天然绿色成分， 综合了牛奶和天然植物中的营养成分， 优化了营养结构， 加工过程不会对植物嫩苗中的维生素。、 叶绿素、 SOD等热敏性物 质造成破坏， 产品外形美观， 整个制备过程使得牛奶和天然植物中的营养成分得到保 留， 具有很高的营养价值。
本技术方案能有效保证许多营养物质， 如维生素、 活性酶、 叶绿素等的活性， 保 持了植物嫩苗中的有机态、 自然态、活性态， 也保证了牛奶中营养物质的活性和营养。
总之， 以上所述仅为本发明的较佳实施例， 凡依本发明申请专利范围所作的均等 变化与修饰， 皆应属本发明专利的涵盖范围。

Claims

权 利 要 求
1.绿牛奶奶粉的制备方法， 其特征在于， 包括下列步骤：
a. 预处理： 当植物嫩苗生长至 25~45cm时， 距地面 2~5cm处割取， 用自来水冲 洗除去表面泥土和杂质， 室温条件下， 用经过臭氧灭菌的清水清洗， 再用去离子水冲 洗， 将植物嫩苗破碎；
b. 过滤： 将得到的植物嫩苗的破碎物榨汁， 过滤， 取汁液；
c 混合： 将汁液与原料生奶按比例混合均匀， 制成均化液；
d.浓缩： 将得到的均化液经蒸发器蒸发浓缩， 制得浓缩液；
e. 干燥： 浓缩液经过干燥处理后制得绿牛奶奶粉。
2. 根据权利要求 1所述的绿牛奶奶粉的制备方法， 其特征在于： 所述的步骤 a中 的通入的臭氧量体积为清水量体积的 1~3%。
3. 根据权利要求 1所述的绿牛奶奶粉的制备方法， 其特征在于： 所述的步骤 c中 的混合条件为： 室温条件下， 混合时间为 10~40min。
4. 根据权利要求 1所述的绿牛奶奶粉的制备方法， 其特征在于： 所述的步骤 c中 的汁液的重量占原料生奶重量的 0.1~40%。
5. 根据权利要求 1所述的绿牛奶奶粉的制备方法，其特征在于：所述的步骤 d中 的浓缩条件为： 温度为 30~40°C， 真空度为 0.08~0.1Mpa， 浓缩时间为 20~60min， 浓 缩液中的固形物的重量百分比为 10%〜30%。
6. 根据权利要求 1所述的绿牛奶奶粉的制备方法， 其特征在于： 所述的步骤 e中 的干燥过程采用喷雾干燥， 在喷雾干燥塔中进行， 干燥条件为： 进塔热风温度为 120-160 °C , 真空度为 15~25MPa, 干燥时间为 2~10s。
7. 根据权利要求 1所述的绿牛奶奶粉的制备方法， 其特征在于： 所述的步骤 e中 的干燥过程采用真空冷冻干燥或带式真空干燥法干燥。
8. 根据权利要求 1所述的绿牛奶奶粉的制备方法，其特征在于：所述的植物嫩苗 为大麦嫩苗、 小麦嫩苗、 青稞嫩苗、 荞麦嫩苗、 黑麦嫩苗、 燕麦嫩苗、 野燕麦嫩苗中 一种或两种以上的混合物。
9. 绿牛奶奶粉的制备方法， 其特征在于， 包括下列步骤：
f. 预处理： 当植物嫩苗生长至 25~45cm时， 距地面 2~5cm处割取， 用自来水冲 洗除去表面泥土和杂质， 室温条件下， 用经过臭氧灭菌的清水清洗， 再用去离子水冲 洗， 将植物嫩苗破碎；
g. 过滤： 将得到的植物嫩苗的破碎物榨汁， 过滤， 取汁液；
h. 干燥： 将汁液干燥后制得天然植物粉末；
i. 混合： 将天然植物粉末与原料奶粉机械混合均匀， 制成绿牛奶奶粉。
所述的天然植物粉末的重量占原料奶粉重量的 0.1~40%。
10. 根据权利要求 9所述的绿牛奶奶粉的制备方法， 其特征在于： 所述的步骤 h 中的干燥过程采用喷雾干燥， 在喷雾干燥塔中进行， 干燥条件为： 进塔热风温度为 120~160°C , 真空度为 15~25MPa， 干燥时间为 2~10s。
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