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Modified milk powder containing IgG, alpha-lactalbumin and lactoferrin and preparation method of modified milk powder

A technology of lactoferrin and lactalbumin, which is applied in dairy products, milk preparations, applications, etc., can solve the problems of affecting effective performance, poor thermal stability, and lactoferrin's sensitivity to heat, etc.

Inactive Publication Date: 2021-01-22
应荣科
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Lactoferrin dairy products are often only added as a fortified nutritional component to improve the grade of the product. However, because lactoferrin is sensitive to heat, has poor thermal stability, and has strict requirements on the pH of the environment, excessive amounts cannot Lactoferrin, which exerts effective biological activity, not only leads to higher product prices and waste of resources, but also may affect the effective performance of other components in formula milk powder, and ultimately affects the full play of the immune function of the prepared milk powder containing it

Method used

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  • Modified milk powder containing IgG, alpha-lactalbumin and lactoferrin and preparation method of modified milk powder
  • Modified milk powder containing IgG, alpha-lactalbumin and lactoferrin and preparation method of modified milk powder
  • Modified milk powder containing IgG, alpha-lactalbumin and lactoferrin and preparation method of modified milk powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The modulated milk powder containing IgG, α-lactalbumin and lactoferrin is made from the following raw materials in parts by mass: 397 parts of whey protein isolate powder containing IgG, 41 parts of whey protein isolate powder containing lactoferrin, 132 parts of whey protein powder containing α-lactalbumin, 185 parts of anhydrous glucose, 168 parts of whole milk powder, 51 parts of stachyose, 3.6 parts of isomerized lactose, 0.7 parts of L-ascorbic acid, 0.1 part of taurine .

[0042] The IgG-containing whey protein isolate powder contains 25% IgG by mass;

[0043] The whey protein isolate powder containing lactoferrin contains 30% lactoferrin by mass;

[0044] The whey protein powder containing α-lactalbumin contains 30% α-lactalbumin by mass.

[0045] The preparation method of the described modulation milk powder containing IgG, α-lactalbumin and lactoferrin comprises the following steps:

[0046] S1. Feed anhydrous glucose, whole milk powder, stachyose, isomeriz...

Embodiment 2

[0067] The modulated milk powder containing IgG, α-lactalbumin and lactoferrin is made from the following raw materials in parts by mass: 405 parts of whey protein isolate powder containing IgG, 38 parts of whey protein isolate powder containing lactoferrin, 125 parts of whey protein powder containing α-lactalbumin, 201 parts of anhydrous glucose, 170 parts of whole milk powder, 50 parts of stachyose, 4.5 parts of isomerized lactose, 0.7 parts of L-ascorbic acid, 0.3 parts of taurine .

[0068] The IgG-containing whey protein isolate powder contains 25% IgG by mass;

[0069] The whey protein isolate powder containing lactoferrin contains 30% lactoferrin by mass;

[0070] The whey protein powder containing α-lactalbumin contains 30% α-lactalbumin by mass.

[0071] The preparation method of the described modulation milk powder containing IgG, α-lactalbumin and lactoferrin comprises the following steps:

[0072] S1. Feed anhydrous glucose, whole milk powder, stachyose, isomeri...

Embodiment 3

[0094] The modulated milk powder containing IgG, α-lactalbumin and lactoferrin is made from the following raw materials in parts by mass: 397 parts of whey protein isolate powder containing IgG, 40 parts of whey protein isolate powder containing lactoferrin, 130 parts of whey protein powder containing α-lactalbumin, 196 parts of anhydrous glucose, 175 parts of whole milk powder, 50 parts of stachyose, 4.2 parts of isomerized lactose, 0.8 parts of L-ascorbic acid, 0.2 parts of taurine .

[0095] The IgG-containing whey protein isolate powder contains 25% IgG by mass;

[0096] The whey protein isolate powder containing lactoferrin contains 30% lactoferrin by mass;

[0097] The whey protein powder containing α-lactalbumin contains 30% α-lactalbumin by mass.

[0098] The preparation method of the described modulation milk powder containing IgG, α-lactalbumin and lactoferrin comprises the following steps:

[0099] S1. Feed anhydrous glucose, whole milk powder, stachyose, isomeri...

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Abstract

The invention relates to modified milk powder containing IgG, alpha-lactalbumin and lactoferrin and a preparation method of the modified milk powder. The modified milk powder containing IgG, alpha-lactalbumin and lactoferrin is prepared from the following raw materials in parts by mass: 383-408 parts of IgG-containing isolated whey protein powder, 37-42 parts of lactoferrin-containing isolated whey protein powder, 122-134 parts of alpha lactalbumin-containing whey protein powder, 187-204 parts of anhydrous dextrose, 164-176 parts of whole milk powder, 48-52 parts of stachyose, 3.4-4.8 parts ofisomerized lactose, 0.7-0.9 part of L-ascorbic acid and 0.1-0.3 part of taurine. On the premise of not changing nutritional ingredients and biochemical composition, the isomerized lactose, stachyoseparticles and whey protein powder particles are reasonably combined together to prevent polymerization of the whey protein particles and combination of the whey protein powder and other protein powder, so that flowability, solubility, dissolving speed and production efficiency of the powder are improved and the mouth feel for users can be improved.

Description

technical field [0001] The invention relates to a modulated milk powder containing IgG, α-lactalbumin and lactoferrin and a preparation method thereof, belonging to the technical field of dairy processing. Background technique [0002] Childhood is the most important stage of life development. The physiological, psychological, and pathological characteristics of each age stage are different from those of another age stage, and even more significantly different from adults. The most notable physiological feature is the growth of body and organ volume; the differentiation and perfection of cells, tissues and organs and the maturity of their functions. [0003] Children are in the process of growth and development, and need to obtain nutrients from food to repair old tissues, grow new tissues, generate energy, and maintain physiological activities. The younger the age, the faster the growth and development, the stronger the metabolism, and the worse the digestive function. Ho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/16A23C9/158A23C9/156A23C9/152
CPCA23C9/16A23C9/152A23C9/1526A23C9/156A23C9/158
Inventor 张鹏
Owner 应荣科
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