阅读说明：本技术 一种包含唾液酸的发酵骆驼乳及其制备方法和应用 (Fermented camel milk containing sialic acid and preparation method and application thereof ) 是由 吴金勇 陈祥松 袁丽霞 雷正 王相勤 姚建铭 于 2021-08-19 设计创作，主要内容包括：本发明提供了一种包含唾液酸的发酵骆驼乳及其制备方法和应用,所述发酵骆驼乳的制备原料以重量份数计包括：骆驼奶粉8-17份、糖1-8份、发酵剂0.01-0.1份、抗氧化剂0.1-0.6份和水；所述抗氧化剂包括唾液酸。本发明提供的包含唾液酸的发酵骆驼乳抗氧化性好,对自由基的清除效果好。(The invention provides sialic acid-containing fermented camel milk and a preparation method and application thereof, wherein the fermented camel milk comprises the following raw materials in parts by weight: 8-17 parts of camel milk powder, 1-8 parts of sugar, 0.01-0.1 part of leavening agent, 0.1-0.6 part of antioxidant and water; the antioxidant comprises sialic acid. The fermented camel milk containing sialic acid provided by the invention has good oxidation resistance and good scavenging effect on free radicals.)

1. The fermented camel milk containing sialic acid is characterized by comprising the following preparation raw materials in parts by weight: 8-17 parts of camel milk powder, 1-8 parts of sugar, 0.01-0.1 part of leavening agent, 0.1-0.6 part of antioxidant and water;

the antioxidant comprises sialic acid.

2. Fermented camel milk containing sialic acid according to claim 1, wherein the raw materials for preparing the fermented camel milk comprise, in parts by weight, 10-15 parts of camel milk powder, 3-6 parts of sugar, 0.01-0.1 part of a leavening agent, 0.2-0.5 part of an antioxidant, and water;

preferably, the fermented camel milk containing sialic acid further comprises 0.5-5 parts of sweetener in parts by weight.

3. Fermented camel milk containing sialic acid according to claim 1 or 2, characterized in that the raw materials for the preparation of fermented camel milk further comprise 0.05-0.1 parts by weight of a thickener;

preferably, the thickener comprises any one of pectin, gelatin, hydroxypropyl distarch phosphate or diacetyl tartaric acid esters of mono-and diglycerides or a combination of at least two of them.

4. Fermented camel milk containing sialic acid according to any of the claims 1-3, characterized in that the sugar comprises any one or a combination of at least two of white granulated sugar, glucose, maltose or sucrose.

5. Fermented camel milk containing sialic acid according to any of the claims 2-4, characterized in that the sweetener comprises sugar alcohols comprising erythritol and/or mannitol.

6. Fermented camel milk containing sialic acid according to any of the claims 1-5, characterized in that the starter culture comprises any one or a combination of at least two of Bifidobacterium animalis, Bifidobacterium longum, Streptococcus thermophilus, Lactobacillus paracasei or Lactobacillus bulgaricus, preferably a combination of Streptococcus thermophilus, Lactobacillus paracasei and Lactobacillus bulgaricus.

7. Fermented camel milk containing sialic acid according to any of the claims 1-6, characterized in that the antioxidant further comprises VC and/or tea polyphenols;

preferably, the antioxidant comprises a combination of sialic acid and VC or a combination of sialic acid and tea polyphenols, preferably a combination of VC and sialic acid.

8. A process for the preparation of fermented camel milk comprising sialic acid according to any one of claims 1 to 7, wherein the process comprises the steps of:

mixing camel milk powder, sugar, an antioxidant and water, homogenizing, sterilizing, mixing with a leaven, fermenting, and after-ripening, standing to obtain the fermented camel milk.

9. The process for the preparation of fermented camel milk containing sialic acid according to claim 8, wherein the mixing camel milk powder, sugar, antioxidant and water further comprises mixing with a thickener;

preferably, the mixing further comprises mixing with a sweetener;

preferably, the homogenizing temperature is 50-60 ℃, and the pressure is 15-20 MPa;

preferably, the sterilization temperature is 94-96 ℃, and the time is 18-22 min;

preferably, the fermentation temperature is 35-40 ℃, and the fermentation time is 12-15 h;

preferably, the temperature of the after-ripening is 4-6 ℃ and the time is 22-26 h.

10. Use of a fermented camel milk comprising sialic acid according to any one of claims 1-7 for the preparation of an antioxidant food product.

Technical Field

The invention belongs to the field of fermented foods, particularly relates to a fermented camel milk containing sialic acid and a preparation method and application thereof, and particularly relates to a fermented camel milk containing sialic acid and having good oxidation resistance and a preparation method and application thereof.

Background

Free radicals have strong oxidizing power and destroy many biological functional molecules, but normally, the free radicals in cells are low in level and do not cause harm, but the free radicals are generated more along with the aging of human cells, the free radicals must be at a low level in order to maintain normal life activities of the cells, the balance of the generation and the elimination of the free radicals in the cells is destroyed, and the aging of the human body is further accelerated. In recent years, people remove redundant free radicals in the body through dietetic invigoration.

CN103932178B discloses a functional food for relieving pressure and resisting oxidation and a two-step fermentation preparation method thereof, wherein the method comprises the following steps: solid fermentation of mushroom: taking natural components with an anti-oxidation function as a medicinal culture medium, inoculating a mushroom liquid strain, and performing bidirectional solid fermentation to prepare medicinal mycoplasm with the anti-oxidation function; submerged fermentation of lactic acid bacteria liquid: taking medicinal mycoplasm as a raw material, crushing the medicinal mycoplasm, adding yeast powder, sodium glutamate and water to prepare a fermentation medium, inoculating lactobacillus to perform liquid submerged fermentation to produce gamma-aminobutyric acid capable of relieving pressure, and preparing fermentation liquor with the functions of relieving pressure and resisting oxidation; the fermentation liquor is adopted to prepare functional foods with different dosage forms for relieving pressure and resisting oxidation. The functional food prepared by the invention has the functions of relieving pressure and resisting oxidation, has wide market prospect, is stable in preparation method and is suitable for large-scale production.

CN110464003A discloses an anti-oxidation functional food by probiotic solid state fermentation, which is prepared by taking a mixture of sea buckthorn, Chinese date, lentil and soybean as a fermentation substrate and carrying out solid state sectional fermentation on lactobacillus reuteri, bifidobacterium longum, pediococcus acidilactici, lactobacillus plantarum, bifidobacterium animalis, lactobacillus paracasei, bifidobacterium adolescentis, bacillus coagulans and bacillus subtilis. The functional food has the effects of resisting aging, expelling toxin, beautifying, removing freckles, whitening and the like.

As the cells of the human body age, the generation of more free radicals accelerates the aging of the human body. Therefore, how to provide an antioxidant food becomes a problem to be solved urgently.

Disclosure of Invention

Aiming at the defects of the prior art, the invention aims to provide fermented camel milk containing sialic acid and a preparation method and application thereof, and particularly provides fermented camel milk containing sialic acid with good oxidation resistance and a preparation method and application thereof. The fermented camel milk containing sialic acid provided by the invention has good oxidation resistance and good scavenging effect on free radicals.

In order to achieve the purpose, the invention adopts the following technical scheme:

in a first aspect, the invention provides a fermented camel milk containing sialic acid, which is prepared from the following raw materials in parts by weight: 8-17 parts of camel milk powder, 1-8 parts of sugar, 0.01-0.1 part of leaven, 0.1-0.6 part of antioxidant and water.

The antioxidant comprises sialic acid.

The camel milk powder may be 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts or 17 parts, the sugar may be 1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts or 8 parts, the leavening agent may be 0.01 part, 0.02 part, 0.03 part, 0.04 part, 0.05 part, 0.06 part, 0.07 part, 0.08 part, 0.09 part or 0.1 part, the antioxidant may be 0.1 part, 0.2 part, 0.3 part, 0.4 part, 0.5 part or 0.6 part, but the above-mentioned values are not limited thereto, and other values not listed within the above-mentioned values are also applicable.

The fermented camel milk is fermented by adopting a leaven, and specific antioxidant sialic acid is added, so that the camel milk and the camel milk are synergistic, and the inoxidizability and the free radical scavenging effect of the fermented camel milk are improved.

Wherein the camel milk powder can be replaced by equivalent camel milk or other camel milk preparations.

Preferably, the preparation raw materials of the fermented camel milk containing sialic acid comprise 10-15 parts of camel milk powder, 3-6 parts of sugar, 0.01-0.1 part of leavening agent, 0.2-0.5 part of antioxidant and water in parts by weight.

The fermented camel milk prepared by the specific proportion further improves the oxidation resistance and the free radical scavenging effect.

Preferably, the fermented camel milk containing sialic acid further comprises 0.5-5 parts by weight of a sweetener, such as 0.5 part, 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts, or 5 parts, but not limited to the above-listed values, and other values not listed in the above-mentioned numerical range are also applicable.

Preferably, the raw material for preparing the fermented camel milk containing sialic acid further comprises 0.05-0.1 part of a thickening agent by weight, such as 0.05 part, 0.06 part, 0.07 part, 0.08 part, 0.09 part, 0.1 part and the like, but is not limited to the above-listed values, and other values not listed in the above-mentioned numerical range are also applicable.

Preferably, the thickener comprises any one or a combination of at least two of pectin, gelatin, hydroxypropyl distarch phosphate or diacetyl tartaric acid esters of mono-and diglycerides, such as pectin and gelatin, pectin and hydroxypropyl distarch phosphate or gelatin and hydroxypropyl distarch phosphate, and the like, but is not limited to the combinations listed above, and other combinations not listed within the above combinations are equally applicable.

Preferably, the sugar includes any one or a combination of at least two of white granulated sugar, glucose, maltose or sucrose, such as a combination of white granulated sugar and glucose, a combination of maltose and white granulated sugar or a combination of sucrose and glucose, etc., but not limited to the above-listed combinations, and other combinations not listed within the above-mentioned combinations are also applicable.

Preferably, the sweetener comprises a sugar alcohol comprising erythritol and/or mannitol.

Preferably, the leavening agent comprises one or a combination of at least two of bifidobacterium animalis, bifidobacterium longum, streptococcus thermophilus, lactobacillus paracasei or lactobacillus bulgaricus, such as a combination of streptococcus thermophilus and lactobacillus bulgaricus, a combination of bifidobacterium animalis and bifidobacterium longum or a combination of bifidobacterium longum and streptococcus thermophilus, and the like, but is not limited to the above-listed combinations, and other combinations not listed within the above-mentioned combination range are also applicable, preferably a combination of streptococcus thermophilus, lactobacillus paracasei and lactobacillus bulgaricus.

The raw materials are mixed with camel milk and fermented by using a specific leavening agent, so that the oxidation resistance and the free radical scavenging effect of the fermented camel milk can be improved.

Preferably, the mass ratio of the streptococcus thermophilus, the lactobacillus bulgaricus and the lactobacillus paracasei is (5-15): (2-8), wherein the parts of the streptococcus thermophilus can be 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 or 15, the parts of the lactobacillus bulgaricus can be 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 or 15, the parts of the lactobacillus paracasei can be 2, 3, 4, 5, 6, 7 or 8, and the like, but the invention is not limited to the above-listed values, and other values in the above-mentioned value range are also applicable.

Preferably, the antioxidant further comprises VC (vitamin C) and/or tea polyphenol.

Preferably, the antioxidant comprises a combination of sialic acid and VC or a combination of sialic acid and tea polyphenols, preferably a combination of VC and sialic acid.

The specific antioxidant can obviously improve the inoxidizability and the free radical scavenging effect of the fermented camel milk; meanwhile, within the range of the preferable antioxidant combination, the oxidation resistance and the free radical scavenging effect of the fermented camel milk are further improved.

In a second aspect, the present invention provides a process for the preparation of fermented camel milk comprising sialic acid as described above, said process comprising the steps of:

mixing camel milk powder, sugar, an antioxidant and water, homogenizing, sterilizing, mixing with a leaven, fermenting, and after-ripening, standing to obtain the fermented camel milk.

The preparation method is simple in operation steps, and the fermented camel milk can be quickly and conveniently prepared.

Preferably, said mixing camel milk powder, sugar, antioxidant and water further comprises mixing with a thickener.

Preferably, the mixing further comprises mixing with a sweetener.

Preferably, the homogenizing temperature is 50-60 ℃, and the pressure is 15-20 MPa.

Preferably, the sterilization temperature is 94-96 ℃, and the sterilization time is 18-22 min.

Preferably, the fermentation temperature is 35-40 ℃ and the fermentation time is 12-15 h.

Preferably, the temperature of the after-ripening is 4-6 ℃ and the time is 22-26 h.

The temperature of homogenization may be 50 ℃, 51 ℃, 52 ℃, 53 ℃, 54 ℃, 55 ℃, 56 ℃, 57 ℃, 58 ℃, 59 ℃ or 60 ℃, the pressure may be 15MPa, 16MPa, 17MPa, 18MPa, 19MPa or 20MPa, the temperature of sterilization may be 94 ℃, 94.5 ℃, 95 ℃, 95.5 ℃ or 96 ℃, the time may be 18min, 19min, 20min, 21min or 22min, the temperature of fermentation may be 35 ℃, 36 ℃, 37 ℃, 38 ℃, 39 ℃ or 40 ℃, the time may be 12h, 13h, 14h or 15h, the temperature of after-ripening may be 4 ℃, 4.5 ℃, 5 ℃, 5.5 ℃ or 6 ℃, the time may be 22h, 23h, 24h, 25h or 26h, etc., but is not limited to the above-mentioned values, and other values not listed in the above-mentioned value range are also applicable.

The specific fermentation temperature and time can promote the fermentation process, and improve the oxidation resistance and the free radical scavenging effect of the fermented camel milk.

In a third aspect, the invention also provides the use of fermented camel milk containing sialic acid as described above in the preparation of an antioxidant food product.

Compared with the prior art, the invention has the following beneficial effects:

the invention provides fermented camel milk containing sialic acid, which is characterized in that the camel milk is fermented by adopting a leavening agent, and specific antioxidant sialic acid is added, so that the camel milk and the camel milk have a synergistic effect, the oxidation resistance and the free radical scavenging effect are improved, and the free radical scavenging effect reaches more than 40.23%; the raw materials are mixed with the camel milk, and a specific leavening agent is utilized for fermentation, so that the oxidation resistance and the free radical scavenging effect of the fermented camel milk can be improved; the selection of a specific antioxidant can significantly improve the antioxidant properties and free radical scavenging effect of the fermented camel milk, while the antioxidant properties and free radical scavenging effect of the fermented camel milk are further improved within the preferred antioxidant combination range of the present invention.

Detailed Description

To further illustrate the technical means and effects of the present invention, the following further describes the technical solution of the present invention with reference to the preferred embodiments of the present invention, but the present invention is not limited to the scope of the embodiments.

In the following examples, Streptococcus thermophilus is available from Ningbom Biotechnology, Inc. under model number BMZ 132094;

lactobacillus bulgaricus was purchased from Ningbomu Biotechnology Inc. under model number BMZ 124644;

the lactobacillus paracasei is purchased from Jiayi bioengineering GmbH of Shandong middle-school, and has the model of JLPF-176;

the animal bifidobacterium is purchased from China center for culture Collection of industrial microorganisms with the model number of CICC 21713;

bifidobacterium longum is purchased from China center for culture Collection of Industrial microorganisms, and has model number of CICC 6189.

Example 1

The embodiment provides fermented camel milk, which comprises the following raw materials in percentage by mass:

13% of camel milk powder, 5% of white granulated sugar, 2% of erythritol, 0.02% of streptococcus thermophilus, 0.02% of lactobacillus bulgaricus, 0.01% of lactobacillus paracasei, 0.15% of VC, 0.2% of sialic acid, 0.08% of pectin and the balance of water.

The preparation method comprises the following steps:

mixing camel milk powder, white granulated sugar, erythritol, VC, sialic acid and pectin with water at 65 ℃, stirring, homogenizing at 55 ℃ and 18MPa after 10min, sterilizing at 95 ℃ for 20min, adding streptococcus thermophilus, lactobacillus paracasei and lactobacillus bulgaricus, fermenting at 37 ℃ for 13.5h, and standing at 5 ℃ for 24h to obtain the fermented camel milk.

Example 2

The embodiment provides fermented camel milk, which comprises the following raw materials in percentage by mass:

10% of camel milk powder, 6% of white granulated sugar, 1% of mannitol, 0.027% of streptococcus thermophilus, 0.027% of lactobacillus bulgaricus, 0.046% of lactobacillus paracasei, 0.2% of sialic acid, 0.1% of gelatin and the balance of water.

The preparation method comprises the following steps:

mixing camel milk powder, white granulated sugar, mannitol, sialic acid, gelatin and 65 ℃ water, stirring, homogenizing at 50 ℃ and 20MPa after 10min, sterilizing at 94 ℃ for 22min, adding streptococcus thermophilus, fermenting at 35 ℃ for 15h, and standing at 4 ℃ for 26h to obtain the fermented camel milk.

Example 3

The embodiment provides fermented camel milk, which comprises the following raw materials in percentage by mass:

15% of camel milk powder, 3% of white granulated sugar, 3% of mannitol, 0.0045% of streptococcus thermophilus, 0.0045% of lactobacillus bulgaricus, 0.001% of lactobacillus paracasei, 0.5% of VC, 0.05% of hydroxypropyl distarch phosphate and the balance of water.

The preparation method comprises the following steps:

mixing camel milk powder, white granulated sugar, mannitol, VC, hydroxypropyl distarch phosphate and 65 ℃ water, stirring, homogenizing at 60 ℃ and 15MPa after 10min, then sterilizing at 96 ℃ for 18min, then adding lactobacillus bulgaricus, fermenting at 40 ℃ for 12h, and then placing at 6 ℃ for 22h to obtain the fermented camel milk.

Example 4

The embodiment provides fermented camel milk, which comprises the following raw materials in percentage by mass:

8% of camel milk powder, 8% of white granulated sugar, 0.5% of mannitol, 0.1% of streptococcus thermophilus, 0.1% of sialic acid, 0.1% of gelatin and the balance of water.

The preparation method comprises the following steps:

mixing camel milk powder, white granulated sugar, mannitol, sialic acid, gelatin and 65 ℃ water, stirring, homogenizing at 50 ℃ and 20MPa after 10min, sterilizing at 94 ℃ for 22min, adding animal bifidobacterium, fermenting at 35 ℃ for 15h, and standing at 4 ℃ for 26h to obtain the fermented camel milk.

Example 5

The embodiment provides fermented camel milk, which comprises the following raw materials in percentage by mass:

17% of camel milk powder, 1% of white granulated sugar, 5% of mannitol, 0.01% of lactobacillus bulgaricus, 0.6% of VC, 0.05% of pectin and the balance of water.

The preparation method comprises the following steps:

mixing camel milk powder, white granulated sugar, mannitol, VC, pectin and 65 ℃ water, stirring, homogenizing at 60 ℃ and 15MPa after 10min, then sterilizing at 96 ℃ for 18min, then adding bifidobacterium longum, fermenting at 40 ℃ for 12h, and then standing at 6 ℃ for 22h to obtain the fermented camel milk.

Example 6

This example provides a fermented camel milk prepared from the same raw materials as in example 1 except that 0.02% of Streptococcus thermophilus, 0.02% of Lactobacillus bulgaricus and 0.01% of Lactobacillus paracasei were replaced with 0.05% of Streptococcus thermophilus.

The preparation process is referred to example 1.

Example 7

This example provides a fermented camel milk prepared from the same raw materials as in example 1 except that 0.02% of Streptococcus thermophilus, 0.02% of Lactobacillus bulgaricus, and 0.01% of Lactobacillus paracasei were replaced with 0.05% of Lactobacillus bulgaricus.

The preparation process is referred to example 1.

Example 8

This example provides a fermented camel milk prepared from the same ingredients and proportions of the same bifidobacterium animalis as those of example 1 except that streptococcus thermophilus was replaced with the same amount of bifidobacterium animalis.

The preparation process is referred to example 1.

Example 9

This example provides a fermented camel milk prepared in the same composition and ratio as example 1 except that lactobacillus bulgaricus was replaced with an equal amount of bifidobacterium longum.

The preparation process is referred to example 1.

Example 10

This example provides a fermented camel milk, which is the same as example 1 except that the raw materials for preparation are replaced by 0.35% sialic acid instead of 0.15% VC and 0.2% sialic acid.

The preparation process is referred to example 1.

Example 11

This example provides a fermented camel milk, the composition and ratio of the raw materials for preparation being the same as those in example 1 except that VC is replaced by equal amount of tea polyphenol.

The preparation process is referred to example 1.

Example 12

The embodiment provides fermented camel milk, and the composition and the proportion of the prepared raw materials are consistent with those in embodiment 1.

The preparation method is the same as that of example 1 except that the fermentation temperature is 35 ℃ and the fermentation time is 15 hours.

Example 13

The embodiment provides fermented camel milk, and the composition and the proportion of the prepared raw materials are consistent with those in embodiment 1.

The preparation method is the same as that of example 1 except that the fermentation temperature is 40 ℃ and the fermentation time is 12 hours.

Example 14

The embodiment provides fermented camel milk, and the composition and the proportion of the prepared raw materials are consistent with those in embodiment 1.

The preparation method is the same as that of example 1 except that the fermentation temperature is 32 ℃ and the fermentation time is 18 hours.

Example 15

The embodiment provides fermented camel milk, and the composition and the proportion of the prepared raw materials are consistent with those in embodiment 1.

The preparation method is the same as that of example 1 except that the fermentation temperature is 43 ℃ and the fermentation time is 9 hours.

Example 16

This example provides a fermented camel milk prepared from the same raw materials as in example 1 except that 0.02% of Streptococcus thermophilus, 0.02% of Lactobacillus bulgaricus and 0.01% of Lactobacillus paracasei are replaced by 0.025% of Streptococcus thermophilus and 0.025% of Lactobacillus bulgaricus.

The preparation process is referred to example 1.

Comparative example 1

This comparative example provides a fermented camel milk prepared from the same raw materials as in example 1 except that no sialic acid was included and a reduced proportion was distributed to the camel milk powder.

The preparation process is referred to example 1.

And (3) testing the oxidation resistance:

dissolving 5mg of DPPH in absolute ethyl alcohol, carrying out ultrasonic treatment in a dark place to fully dissolve the DPPH, and fixing the volume in a 100mL volumetric flask to prepare a DPPH solution with the volume of 50 mu g/mL.

Taking 2.5mL of DPPH, using 50% ethanol volume fraction to fix in a 10mL volumetric flask, placing in a 20 ℃ water bath kettle in the dark, keeping the temperature for 30min, centrifuging at 4 ℃ for 10min under the condition of 10000 Xg of rotation speed, and measuring the absorbance A of the supernatant at 517nm_B。

1mL of each of the fermented camel milks provided in examples 1 to 16 and comparative example 1, respectively, and a concentration of 2X 10^-42.5mL of DPPH solution with mol/L, using 50% ethanol with volume fraction to fix the volume of the solution in a 10mL volumetric flask, placing the solution in a water bath kettle at 20 ℃ in the dark, keeping the temperature for 30min, centrifuging the solution at 4 ℃ for 10min under the condition of 10000 Xg of rotation speed, and measuring the absorbance A of the supernatant at 517nm_S。

1mL of each of the fermented camel milks provided in examples 1 to 16 and comparative example 1 was mixed with 2.5mL of an absolute ethanol solution, and the mixture was stored in a 10mL volumetric flask using a 50% ethanol solution by volume fraction, centrifuged at 4 ℃ for 10min at a rotation speed of 10000 Xg, and the absorbance A of the supernatant was measured at 517nm_C。

The free radical clearance was calculated as follows:

the results are as follows:

the data show that the fermented camel milk provided by the invention has excellent oxidation resistance and free radical clearance rate: comparing examples 1, 6-9, 16 it can be seen that the free radical clearance of the fermented camel milk is further increased within the preferred starter range of the present invention; comparing examples 1, 10-11 it can be seen that the present invention further improves the free radical scavenging rate of the fermented camel milk by the combination of preferred antioxidants; comparing examples 1, 12-15, it can be found that the invention promotes the fermentation process by controlling the fermentation parameters, and improves the free radical scavenging effect of the fermented camel milk; comparing the examples with comparative example 1, it can be found that the free radical scavenging effect of the fermented camel milk is improved by compounding camel milk and sialic acid.

The applicant states that the invention is illustrated by the above examples of fermented camel milk containing sialic acid and the preparation method and application thereof, but the invention is not limited to the above examples, i.e. it is not meant that the invention must be implemented by means of the above examples. It should be understood by those skilled in the art that any modification of the present invention, equivalent substitutions of the raw materials of the product of the present invention, addition of auxiliary components, selection of specific modes, etc., are within the scope and disclosure of the present invention.

The preferred embodiments of the present invention have been described in detail, however, the present invention is not limited to the specific details of the above embodiments, and various simple modifications may be made to the technical solution of the present invention within the technical idea of the present invention, and these simple modifications are within the protective scope of the present invention.

It should be noted that the various technical features described in the above embodiments can be combined in any suitable manner without contradiction, and the invention is not described in any way for the possible combinations in order to avoid unnecessary repetition.