阅读说明：本技术 一种低致敏性婴幼儿配方乳制品及其制备方法 (hypoallergenic infant formula dairy product and preparation method thereof ) 是由 薛玉玲 朱宏 王世杰 冯丽莉 荀一萍 张栋 于 2019-09-23 设计创作，主要内容包括：本发明提供了一种低致敏性婴幼儿配方乳制品,制成该乳制品的原料包括：生牛乳、脱盐乳清粉、乳糖、1,3-二油酸-2-棕榈酸甘油三酯粉、大豆粉、低聚半乳糖、浓缩乳清蛋白粉、低聚果糖、磷脂、花生四烯酸粉剂、碳酸钙、鱼油粉、复合维生素、复合矿物质、氯化胆碱、核苷酸、鹰嘴豆粉、金针菇粉、胡萝卜粉、副干酪乳杆菌N1115菌粉。本发明还提供一种上述低致敏性婴幼儿配方乳制品的制备方法,包括依次进行的如下步骤：(1)生牛乳验收；(2)净乳；(3)预巴杀；(4)均质、灭菌；(5)发酵；(6)喷雾干燥；(7)冷却；(8)干法混合；(9)包装,得产品。本发明所述乳制品适用于过敏婴幼儿食用,具有降低过敏风险,甚至可以产生抗过敏的功效。(The invention provides a hypoallergenic infant formula dairy product, which is prepared from the following raw materials: raw milk, desalted whey powder, lactose, 1, 3-dioleate-2-palmitic acid triglyceride powder, soybean powder, galacto-oligosaccharide, concentrated whey protein powder, fructo-oligosaccharide, phospholipid, arachidonic acid powder, calcium carbonate, fish oil powder, compound vitamins, compound minerals, choline chloride, nucleotide, chickpea powder, needle mushroom powder, carrot powder and lactobacillus paracasei N1115 powder. The invention also provides a preparation method of the hypoallergenic infant formula dairy product, which comprises the following steps in sequence: (1) checking and accepting raw milk; (2) cleaning milk; (3) pre-pasteurizing; (4) homogenizing and sterilizing; (5) fermenting; (6) spray drying; (7) cooling; (8) mixing in a dry method; (9) and packaging to obtain the product. The dairy product is suitable for allergic infants, and has the effects of reducing the allergy risk and even generating anti-allergy effect.)

1. A hypoallergenic infant formula dairy product is characterized in that the dairy product is prepared from the following raw materials in parts by weight: 80-90 parts of raw milk, 5-15 parts of desalted whey powder, 4-6 parts of lactose, 3-5 parts of 1, 3-dioleate-2-palmitic acid triglyceride powder, 2-3 parts of soybean meal, 0.5-1.5 parts of galacto-oligosaccharide, 0.5-1 part of concentrated whey protein powder, 0.3-0.5 part of fructo-oligosaccharide, 0.1-0.5 part of phospholipid, 0.1-0.3 part of arachidonic acid powder, 0.1-0.5 part of calcium carbonate, 0.1-0.3 part of fish oil powder, 0.06-0.16 part of compound vitamin, 0.05-0.15 part of compound mineral substance, 0.05-0.15 part of choline chloride, 0.01-0.05 part of nucleotide, 0.5-1 part of eagle pea powder, 0.3-0.7 part of flammulina velutipes powder, 0.4-0.8 part of carrot powder and 1-2 parts of lactobacillus paracasei N bacteria powder.

2. the hypoallergenic infant formula dairy product according to claim 1, characterized in that the raw materials from which the lactobacillus paracasei N1115 powder is made comprise, in parts by weight: 8-10 parts of skim milk, 5-7 parts of maltodextrin, 5-7 parts of trehalose, 1-2 parts of L-sodium glutamate and 0.5-1 part of sorbitol;

The Lactobacillus paracasei N1115 powder also contains Lactobacillus paracasei N11150.8 × 10¹² -1.2×10¹²CFU/kg。

3. the method for preparing a hypoallergenic infant formula milk product according to claim 1 or 2, characterized in that it comprises the following steps carried out in sequence:

(1) Checking and accepting raw milk, and standardizing the raw milk to obtain a product A;

(2) Purifying milk, namely performing impurity separation on the product A by a milk purifier to obtain a product B;

(3) pre-pasteurizing, namely pasteurizing the product B at 52-58 ℃, and cooling to obtain a product C;

(4) Homogenizing, heating the product C to 65-70 deg.C, homogenizing, sterilizing, and cooling to obtain product D;

(5) Fermenting, namely adding lactobacillus paracasei N1115 bacteria powder, chickpea powder, needle mushroom powder and carrot powder into the product D, stirring until the bacteria powder, the chickpea powder, the needle mushroom powder and the carrot powder are dissolved, fermenting until the acidity reaches 75 DEG T, stirring, and demulsifying to obtain a product E;

(6) Spray drying, namely spray drying the product E to obtain a product F;

(7) cooling, cooling the product F;

(8) Dry mixing, namely dry mixing the cooled product F with desalted whey powder, lactose, 1, 3-dioleate-2-palmitic acid triglyceride powder, soybean powder, galacto-oligosaccharide, concentrated whey protein powder, fructo-oligosaccharide, phospholipid, arachidonic acid powder, calcium carbonate, fish oil powder, compound vitamin, compound mineral substance, choline chloride, nucleotide and lactobacillus paracasei N1115 powder for more than 30 min;

(9) and packaging to obtain the product.

4. the method for preparing the hypoallergenic infant formula milk product according to claim 3, wherein in the spray drying in the step (6), the spray pressure is 190-240bar, the air inlet temperature is 150-170 ℃, the air outlet temperature is 85-90 ℃, and the pressure in the drying chamber is-110 Pa to-90 Pa.

Technical Field

The invention relates to the technical field of dairy products, in particular to a hypoallergenic infant formula dairy product and a preparation method thereof.

Background

Cow milk protein allergy is most prevalent in infant food allergy. About 0.3-7.5% of infants in the world suffer from cow milk protein allergy, wherein about 1.5-7.5% of infants in developed countries in Europe and America suffer from the cow milk protein allergy, and about 8% of infants in China suffer from the cow milk protein allergy. Casein, beta-lactoglobulin and alpha-lactalbumin existing in cow milk are main allergen, and can cause infantile eczema, gastrointestinal reaction and the like, and even influence the growth and development of infants.

at present, the number of allergic people of infants in China is rapidly increased, and because the common infant formula powder contains protein allergens in cow milk, the infant allergic reaction can be caused, more and more consumers can select hypoallergenic infant formula milk powder as a method for preventing allergy. The hypoallergenic formula milk powder on the market at present is still in the blank field, but the hypoallergenic formula milk powder in China has a very wide market, and the market capacity of the hypoallergenic infant formula milk powder in China to 2020 is at least 85 hundred million yuan (million yuan) calculated by 8 percent. Therefore, the problem to be solved by the current consumer market is to prepare the formulated milk powder with low sensitization.

Disclosure of Invention

The invention aims to solve the technical problem of providing a hypoallergenic infant formula dairy product and a preparation method thereof. The dairy product is suitable for allergic infants, and has the effects of reducing the allergy risk and even generating anti-allergy effect.

the lactobacillus paracasei N1115 is separated and screened from traditional fermented milk products in inner Mongolia of China, is disclosed in patent CN201110357058.8, has been preserved in the strain collection center of the institute of microbiology of Chinese academy of sciences in 2011 for 3 months, and has the preservation number of CGMCC 4691.

in order to solve the technical problems, the technical scheme adopted by the invention is as follows:

a hypoallergenic infant formula dairy product comprises the following raw materials in parts by weight: 80-90 parts of raw milk, 5-15 parts of desalted whey powder, 4-6 parts of lactose, 3-5 parts of 1, 3-dioleate-2-palmitic acid triglyceride powder, 2-3 parts of soybean meal, 0.5-1.5 parts of galacto-oligosaccharide, 0.5-1 part of concentrated whey protein powder, 0.3-0.5 part of fructo-oligosaccharide, 0.1-0.5 part of phospholipid, 0.1-0.3 part of arachidonic acid powder, 0.1-0.5 part of calcium carbonate, 0.1-0.3 part of fish oil powder, 0.06-0.16 part of compound vitamin, 0.05-0.15 part of compound mineral substance, 0.05-0.15 part of choline chloride, 0.01-0.05 part of nucleotide, 0.5-1 part of eagle pea powder, 0.3-0.7 part of flammulina velutipes powder, 0.4-0.8 part of carrot powder and 1-2 parts of lactobacillus paracasei N bacteria powder.

Preferably, the hypoallergenic infant formula dairy product comprises the following raw materials in parts by weight: 8-10 parts of skim milk, 5-7 parts of maltodextrin, 5-7 parts of trehalose, 1-2 parts of L-sodium glutamate and 0.5-1 part of sorbitol;

The Lactobacillus paracasei N1115 powder also contains Lactobacillus paracasei N11150.8 × 10¹² -1.2×10¹²CFU/kg。

the invention also provides a preparation method of the hypoallergenic infant formula dairy product, which comprises the following steps in sequence:

(1) Checking and accepting raw milk, and standardizing the raw milk to obtain a product A;

(2) purifying milk, namely performing impurity separation on the product A by a milk purifier to obtain a product B;

(3) pre-pasteurizing, namely pasteurizing the product B at 52-58 ℃, and cooling to obtain a product C;

(4) Homogenizing, heating the product C to 65-70 deg.C, homogenizing, sterilizing, and cooling to obtain product D;

(5) fermenting, namely adding lactobacillus paracasei N1115 bacteria powder, chickpea powder, needle mushroom powder and carrot powder into the product D, stirring until the bacteria powder, the chickpea powder, the needle mushroom powder and the carrot powder are dissolved, fermenting until the acidity reaches 75 DEG T, stirring, and demulsifying to obtain a product E;

(6) spray drying, namely spray drying the product E to obtain a product F;

(7) cooling, cooling the product F;

(8) Dry mixing, namely dry mixing the cooled product F with desalted whey powder, lactose, 1, 3-dioleate-2-palmitic acid triglyceride powder, soybean powder, galacto-oligosaccharide, concentrated whey protein powder, fructo-oligosaccharide, phospholipid, arachidonic acid powder, calcium carbonate, fish oil powder, compound vitamin, compound mineral substance, choline chloride, nucleotide and lactobacillus paracasei N1115 powder for more than 30 min;

(9) and packaging to obtain the product.

The lactobacillus paracasei N1115 powder is added again in the step (8) of the method of the invention because the lactobacillus paracasei N1115 is lost in the spray drying in the step (6), and the dry mixing method adds the lactobacillus paracasei N1115 powder to supplement the loss amount.

In the preparation method, preferably, in the spray drying in the step (6), the spray pressure is 190-240bar, the air inlet temperature is 150-170 ℃, the air exhaust temperature is 85-90 ℃, and the pressure in the drying chamber is-110 to-90 Pa.

In the formula of the invention, chickpeas, flammulina velutipes and carrots are added. The chickpea is rich in protein, various amino acids, edible fiber, trace elements and vitamins, and the protein has higher efficacy ratio, biological utilization value and digestibility, can provide more nutrition for infants, and does not increase the digestion burden. The chickpea sugar alcohol contained in the milk powder is functional galactooligosaccharide, has the effects of improving the intestinal micro-ecological environment, promoting the generation and absorption of nutrient substances in the intestinal tract, improving the immunity of the organism and the like, and can relieve the allergic symptoms of infants. The chickpea sugar alcohol can generate butyric acid through fermentation, and the butyric acid can promote immune tolerance so as to prevent the infant from generating allergy.

Golden mushroom: the needle mushroom has high amino acid content higher than that of common mushrooms, especially high lysine content, can promote intelligence development and growth of children, has multiple functional proteins and polysaccharides, can promote immunity enhancement of human bodies, resist tumors, and also has the effect of inhibiting allergic diseases such as asthma, rhinitis and eczema.

Carrot: beta-carotene contained in carrot can effectively prevent anaphylaxis and has inhibitory effect on I type anaphylactic reaction diseases such as pollinosis and atropine dermatitis.

According to the invention, butyric acid generated by fermentation of chickpeas promotes immune tolerance in intestinal tracts, thereby preventing allergy; the immune regulatory protein of the flammulina velutipes has the effects of preventing, controlling and treating various immune reactions and allergic diseases, and meanwhile, polysaccharides, phenols and ketones contained in the flammulina velutipes have the function of resisting oxidation and can remove harmful oxidation substances generated by the allergic reactions; beta-carotene has the effect of regulating the histamine balance in blood, thereby inhibiting allergic reactions. The components of the dairy product are matched with each other, particularly three components of chickpea, flammulina velutipes and beta-carotene are matched with each other in a synergistic way in the aspects of prevention, symptoms, allergic processes and the like, so that the antiallergic effect is enhanced, and meanwhile, polysaccharide and protein contained in the chickpea and the flammulina velutipes have the functions of promoting fermentation and protecting the N1115 strain.

compared with the prior art, the invention has the following advantages:

(1) according to the invention, the lactobacillus paracasei N1115 is used for fermenting the milk, so that protein allergens in the milk are destroyed, and the allergenicity of the product is reduced.

(2) The invention improves the anti-allergic effect of the product by the compatibility of the raw materials and the fermentation of the raw materials and the N1115 strain.

(3) The hypoallergenic infant milk product prepared by the invention is suitable for allergic infants, and can reduce or improve infant allergic symptoms such as eczema, gastrointestinal symptoms and the like while ensuring nutrition required by infant growth and development, and promote healthy development of allergic infants.

(4) The desensitizing process is simple, deep processing of the raw materials is not required, and the nutrition of the raw materials is effectively maintained.

Detailed Description

the present invention is described in further detail below with reference to specific examples, which are intended to be illustrative only and not limiting.