阅读说明：本技术 一种预防和降低血糖的发酵型驼乳粉及其制备方法 (Fermented camel milk powder for preventing and reducing blood sugar and preparation method thereof ) 是由 韩起文 张宗杰 杨平生 于 2019-12-04 设计创作，主要内容包括：本发明公开了一种预防和降低血糖的发酵型驼乳粉及其制备方法,其原料按重量份包括：驼乳300-5600份,脱盐乳清粉100-300份,低聚异麦芽糖100-180份,浓缩乳清蛋白粉30-175份,菊粉25-35份,复合营养素10-15份,直投式乳酸菌发酵剂0.5-1份,牛初乳粉0.5-6份。本发明公开了上述发酵型驼乳粉的制备方法,包括如下步骤：将直投式乳酸菌发酵剂加入杀菌驼乳中发酵至酸度值为38-42°T,得到发酵乳剂；将驼乳、脱盐乳清粉、低聚异麦芽糖、浓缩乳清蛋白粉、菊粉、复合营养素、牛初乳粉混合均匀,加水后均质处理,超高压灭菌,浓缩,再加入发酵乳剂搅拌均匀,喷雾干燥得到发酵型驼乳粉。(The invention discloses fermented camel milk powder for preventing and reducing blood sugar and a preparation method thereof, wherein the fermented camel milk powder comprises the following raw materials in parts by weight: 5600 parts of camel milk 300-. The invention discloses a preparation method of the fermented camel milk powder, which comprises the following steps: adding a direct vat set lactobacillus starter into the sterilized camel milk, and fermenting until the acidity value is 38-42 DEG T to obtain a fermented emulsion; uniformly mixing camel milk, desalted whey powder, isomaltooligosaccharide, concentrated whey protein powder, inulin, compound nutrients and bovine colostrum powder, adding water, homogenizing, sterilizing at ultrahigh pressure, concentrating, adding the fermented emulsion, uniformly stirring, and spray drying to obtain the fermented camel milk powder.)

1. A fermented camel milk powder for preventing and reducing blood sugar is characterized by comprising the following raw materials in parts by weight: 5600 parts of camel milk 300-.

2. A fermented camel milk powder for preventing and reducing blood glucose according to claim 1, wherein the camel milk powder is whole camel milk powder and/or raw camel milk; preferably, when the camel powder is full-fat camel milk powder, the weight portion of the camel milk powder is 300-700 portions; preferably, when the camel powder is camel milk, the weight portion of the camel powder is 2400 + 5600 portions.

3. A fermented camel milk powder for preventing and reducing blood sugar according to claim 1, wherein the compound nutrients comprise, by weight, 1000 parts of ultrafine calcium carbonate, 150-200 parts of vitamin C, 13.5-14.2 parts of vitamin E, 10.0-11.5 parts of vitamin A, 0.2-1.0 part of vitamin D, 1.2-1.6 parts of β -carotene, 15.5-18.2 parts of ferrous sulfate, 10.0-11.5 parts of selenium-enriched yeast, 0.2-0.35 part of magnesium sulfate and 6.6-7.1 parts of zinc gluconate.

4. A fermented camel milk powder for preventing and reducing blood glucose according to claim 1, wherein the direct vat set lactobacillus starter is prepared by mixing Bulgaria lactobacillus powder and Streptococcus thermophilus powder.

5. A method for preparing fermented camel milk powder for preventing and reducing blood glucose according to any one of claims 1 to 4, comprising the steps of:

(1) adding a direct vat set lactobacillus starter into the sterilized camel milk, and fermenting until the acidity value is 38-42 DEG T to obtain a fermented emulsion;

(2) uniformly mixing camel milk, desalted whey powder, isomaltose hypgather, concentrated whey protein powder, inulin, compound nutrients and bovine colostrum powder, adding water, homogenizing, sterilizing at ultrahigh pressure, concentrating, adding the fermented emulsion, uniformly stirring, and spray drying to obtain fermented camel milk powder;

the homogenization treatment specifically operates as follows: adjusting homogenizing temperature to 40-46 deg.C and homogenizing pressure to 15-16Mpa, treating for 20-30min, increasing homogenizing temperature to 55-56 deg.C and homogenizing pressure to 13.5-14.2Mpa, treating for 10-15min, increasing homogenizing temperature to 62-68 deg.C and homogenizing pressure to 12.2-12.6Mpa, and treating for 8-12 min.

6. The method for preparing fermented camel milk powder for preventing and reducing blood sugar as claimed in claim 5, wherein in the step (1), the ratio of the direct vat set lactobacillus starter to the bactericidal camel milk is 180-: 1000L.

7. A method for preparing fermented camel milk powder for preventing and reducing blood glucose according to claim 5, wherein in the step (2), the concentration is performed until the solid content is 46-53 wt%.

8. The method for preparing fermented camel milk powder for preventing and reducing blood sugar as claimed in claim 5, wherein in the step (2), a spray drying tower is adopted in the spray drying process, the inlet air temperature is 185 ℃ at 150 ℃, the exhaust air temperature is 75-80 ℃, the tower temperature is 60-80 ℃, and the negative pressure in the tower is-25 to-47 KPa.

9. The method for preparing camel milk powder for preventing and reducing blood glucose as claimed in claim 5, wherein the specific operation of ultra-high pressure sterilization in step (2) is as follows: adjusting the sterilization temperature to 10-25 deg.C, sterilizing at 750-800MPa for 30-40 min; then the sterilization temperature is adjusted to be 30-35 ℃, the sterilization pressure is 400-500Mpa, and the sterilization lasts for 5-12 min.

Technical Field

The invention relates to the technical field of dairy products, in particular to fermented camel milk powder for preventing and reducing blood sugar and a preparation method thereof.

Background

Camel milk is relatively strange to most people, but in many countries it has been considered an irreplaceable nutritional product. In africa where camel milk yields are greatest, people often recommend that physically weak people drink camel milk to enhance physical resistance. According to the food and agriculture organization of the United nations, the camel milk contains a large amount of unsaturated fatty acid, iron and vitamin B which are required by the human body besides vitamin C. The camel milk contains more insulin-like factors to assist in treating diabetes. Most particularly, camel milk is rich in lactoferrin and lysozyme, which are missing in cow's milk, and can strengthen the immune system of the human body. The compendium of materia Medica records: luomaru is cold and non-toxic, and can tonify spleen and stomach, strengthen tendons and bones and allay hunger. Therefore, the camel milk has good nutrition and health care effects on human bodies.

And probiotics refer to microorganisms beneficial to the human body. Common probiotic products in the market are mainly liquid dairy products such as fermented milk or milk beverage, the quality guarantee period is short, and few fermented probiotic milk powder beneficial to long-distance transportation is available.

Disclosure of Invention

The invention aims to solve the defects in the prior art and provides fermented camel milk powder and a preparation method thereof.

Fermented camel milk powder for preventing and reducing blood sugar comprises the following raw materials in parts by weight: 5600 parts of camel milk 300-.

Preferably, the camel powder is full-fat camel milk powder and/or raw camel milk.

Preferably, when the camel powder is full-fat camel milk powder, the weight portion of the camel milk powder is 300-700 portions.

Preferably, when the camel powder is camel milk, the weight portion of the camel powder is 2400 + 5600 portions.

Preferably, the compound nutrient comprises 1000 parts by weight of ultramicro calcium carbonate, 150-200 parts by weight of vitamin C, 13.5-14.2 parts by weight of vitamin E, 10.0-11.5 parts by weight of vitamin A, 0.2-1.0 part by weight of vitamin D, 1.2-1.6 parts by weight of β -carotene, 15.5-18.2 parts by weight of ferrous sulfate, 10.0-11.5 parts by weight of selenium-enriched yeast, 0.2-0.35 part by weight of magnesium sulfate and 6.6-7.1 parts by weight of zinc gluconate.

Preferably, the direct vat set lactobacillus starter is obtained by mixing Bulgaria lactobacillus powder and streptococcus thermophilus powder in equal mass.

The preparation method of the fermented camel milk powder comprises the following steps:

(1) adding a direct vat set lactobacillus starter into the sterilized camel milk, and fermenting until the acidity value is 38-42 DEG T to obtain a fermented emulsion;

(2) uniformly mixing camel milk, desalted whey powder, isomaltose hypgather, concentrated whey protein powder, inulin, compound nutrients and bovine colostrum powder, adding water, homogenizing, sterilizing at ultrahigh pressure, concentrating, adding the fermented emulsion, uniformly stirring, and spray drying to obtain fermented camel milk powder;

the homogenization treatment specifically operates as follows: adjusting homogenizing temperature to 40-46 deg.C and homogenizing pressure to 15-16Mpa, treating for 20-30min, increasing homogenizing temperature to 55-56 deg.C and homogenizing pressure to 13.5-14.2Mpa, treating for 10-15min, increasing homogenizing temperature to 62-68 deg.C and homogenizing pressure to 12.2-12.6Mpa, and treating for 8-12 min.

Preferably, in the step (1), the ratio of the direct vat set lactobacillus starter to the sterilized camel milk is 180-: 1000L.

Preferably, in step (2), concentration is carried out to a solids content of from 46 to 53% by weight.

Preferably, in the step (2), a spray drying tower is adopted in the spray drying process, the air inlet temperature is 150-185 ℃, the air exhaust temperature is 75-80 ℃, the tower temperature is 60-80 ℃, and the negative pressure in the tower is-25 to-47 KPa.

Preferably, in the step (2), the ultra-high pressure sterilization is specifically performed as follows: adjusting the sterilization temperature to 10-25 deg.C, sterilizing at 750-800MPa for 30-40 min; then the sterilization temperature is adjusted to be 30-35 ℃, the sterilization pressure is 400-500Mpa, and the sterilization lasts for 5-12 min.

The technical effects of the invention are as follows:

(1) the fermented camel milk powder obtained by the invention is mainly characterized in that a direct-vat-set camel milk leaven is added, lactobacillus bulgaricus and streptococcus thermophilus powder with the same viable count are mixed, and the camel milk is sterilized and fermented to have the acidity value of 38-42 DEG T, so that the fermented camel milk powder has the taste of yogurt and the health-care effect of active probiotics.

(2) The process of the invention realizes the powdering of the fermented probiotic camel milk product, the longest product shelf life can reach two years, wherein the camel milk, the desalted whey powder, the isomaltose hypgather, the concentrated whey protein powder, the inulin, the compound nutrient and the bovine colostrum powder are mixed and then are subjected to homogenization and ultrahigh pressure sterilization, so that the problem of protein precipitation can be effectively reduced, the sterilization is thorough, the nutrient components are not damaged by the ultrahigh pressure treatment, the nutrient loss and the color, aroma and taste deterioration caused by high temperature are reduced, the nutrient components of the camel milk powder are retained to the maximum extent, the camel milk powder matched with the two processes has smooth mouthfeel and good stability, and the product shelf life can reach more than 2 years.

(3) The processing process of the invention is not affected by the size and shape of the raw materials, the nutritional ingredients and good taste of the camel milk powder are retained to a greater extent, the product is not a common liquid probiotic product in the market but is in a powder shape, the process is easy to operate, the production method is simple, the taste is good, the obtained fermented camel milk powder is rich in nutrition, contains components such as probiotics, immunoregulation peptide and antioxidant peptide, has the effects of resisting diabetes, inflammation and oxidation, and can enhance the physique and vitality of a human body.

Detailed Description

The present invention will be further illustrated with reference to the following specific examples.