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Functional milk tablet and preparation method thereof

A functional milk and soluble technology, which is applied in the field of functional milk tablets and its preparation, can solve the problems of easy leakage, poor product compliance, etc., and achieve the effect of convenient eating, easy eating and carrying, and preventing brain aging

Inactive Publication Date: 2019-04-26
JIAMUSI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve these problems, a lot of brain-enhancing and intelligence-enhancing health care medicines have appeared on the market. Consumers are prone to miss taking them during the course of taking them. Coupled with problems such as taste, the compliance of related products is poor.

Method used

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  • Functional milk tablet and preparation method thereof
  • Functional milk tablet and preparation method thereof
  • Functional milk tablet and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-5

[0052] Specifically, a composition formula of a functional milk tablet is provided, as shown in Table 1:

[0053] Formulation of a kind of functional milk tablet of table 1

[0054]

Embodiment 6

[0056] Prepare according to the composition formula that embodiment 1-5 provides by following method, specifically comprise the following steps:

[0057] (1) Preparation of seabuckthorn fat-soluble extract: specifically include the following steps,

[0058] 11) Dry the fresh seabuckthorn fruits in the shade at low temperature, and the temperature is controlled at 15-20°C;

[0059] 12) After step 11) is completed, perform ultrasonic crushing, wherein the ultrasonic power is 400-600W, the temperature is 35-65°C, and the crushing time is 25-45min;

[0060] 13) After step 12) is completed, use citric acid to adjust the pH value to 2.5-4.5;

[0061] 14) After step 13) is completed, add compound enzyme to it, preheat, stir while heating, and carry out enzymolysis reaction; wherein the preheating temperature is 30-40°C, the stirring speed is 50-110r / min, and the enzymolysis reaction time is 20- 50min;

[0062] 15) After the enzymolysis reaction is finished, add a certain amount of...

Embodiment 7

[0073] The physical and chemical indicators and microbial indicators of the functional milk tablets prepared in Examples 1-5 were measured. At the same time, the sensory indicators and nutritional indicators were compared with those of the commercially available milk tablets. The test results are shown in Table 2, Table 3 and Table 4. :

[0074] Table 2 Physicochemical index and microbiological index of a functional milk tablet

[0075]

[0076] Table 3 A sensory evaluation table of a functional milk tablet

[0077]

[0078] (The evaluation method adopts a 20-point system, with 5 points for color, 5 points for taste, 5 points for smell, and 5 points for appearance)

[0079] Table 4 Comparison table of nutritional components of a functional milk tablet

[0080]

[0081] It can be seen from Table 2 that the physical and chemical indicators and microbial indicators of a functional milk tablet provided by the present invention meet the requirements; it can be seen from ...

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Abstract

The invention discloses a functional milk tablet and a preparation method thereof. The functional milk tablet is prepared from the following components in percentage by mass: 18 to 32 percent of sea-buckthorn liposoluble extract, 1 to 3 percent of salmon roe cyclodextrin inclusion compound, 58 to 70 percent of skim milk powder, 8 to 10 percent of xylitol and 0.2 to 0.4 percent of citric acid. In addition, the functional milk tablet is prepared by adopting a series of preparation processes. According to the preparation method disclosed by the invention, based on a traditional milk tablet preparation technology, the sea-buckthorn liposoluble extract and the salmon roe cyclodextrin inclusion compound are added, so that the obtained milk tablet has the advantages of invigorating brain and reinforcing intelligence, eliminating free radicals, as well as regulating and improving the metabolic balance of free radicals.

Description

technical field [0001] The invention relates to the technical field of health food processing, in particular to a functional milk tablet and a preparation method thereof. Background technique [0002] With the acceleration of people's life rhythm, social competition is becoming increasingly fierce. In daily life and work, people have to fight both physically and mentally. [0003] Specifically, due to the severe pressure of entering a higher school and finding a job, the brain's work intensity is forced to increase, resulting in brain fatigue due to excessive consumption and insufficient energy intake. The overload activity of the brain is the main cause of brain fatigue. In the state of brain fatigue, people will feel dizzy, unresponsive, distracted, and it is difficult to perform normal thinking activities, which affects learning efficiency and work efficiency. Insomnia, anxiety, forgetfulness, sexual dysfunction, and even schizophrenia can also occur, and some people die...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A23C9/18
CPCA23C9/18A23C9/156A23C9/1565
Inventor 赵宏邱洪斌张宇汤威威胡艳秋王丽红苏瑾沈宇王朝兴王宇亮王瑞瑶王伟铧
Owner JIAMUSI UNIVERSITY
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