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CN-122004298-A - Milk for retaining original nutrition in milk based on HPP technology and preparation method thereof

CN122004298ACN 122004298 ACN122004298 ACN 122004298ACN-122004298-A

Abstract

The invention belongs to the technical field of dairy products, and particularly relates to milk for retaining primary nutrition in milk based on an HPP technology and a preparation method thereof. The rumen-protected Omega-3 feed is prepared from dairy cows fed with rumen-protected Omega-3 feed by adopting an ultrahigh pressure treatment technology, wherein the rumen-protected Omega-3 feed is a mixture formed by mixing total mixed ration and Omega-3 microcapsules according to a mass ratio of 100:1-10, the raw materials of the Omega-3 microcapsules comprise seaweed meal and/or fish oil, the ultrahigh pressure treatment technology is that the pressure is 500-600 MPa, the pressure maintaining time is 3-6min, the temperature is 4-15 ℃, the EPA+DHA content in the milk is 36.2 mg/100-47.4 mg/100mL, the retention rate is 94.8-97.1%, and the retention rate of active immunoglobulin is 90-92%.

Inventors

  • CHEN XIAOXIA
  • XU HUAFANG
  • LUO JINYAN
  • ZHANG JINGYI

Assignees

  • 江苏卫岗乳品研究院有限公司

Dates

Publication Date
20260512
Application Date
20260227

Claims (10)

  1. 1. The milk for retaining the primary nutrition in the milk based on the HPP technology is characterized in that the milk is derived from dairy cows fed with rumen-protected Omega-3 feed, and is prepared by sterilizing and preserving by adopting an ultrahigh pressure treatment technology; The rumen protection type Omega-3 feed is a mixture formed by mixing total mixed ration and Omega-3 microcapsules according to the mass ratio of 100:1-10; the Omega-3 microcapsule comprises seaweed meal and/or fish oil as raw materials; the technical condition of the ultrahigh pressure treatment is that the pressure is 500-600 MPa, the dwell time is 3-6min, and the temperature is 4-15 ℃; In the milk, the EPA and DHA content is 36.2mg/100 mL-47.4 mg/100mL, the retention rate is 94.8% -97.1%, and the retention rate of the active immunoglobulin is 90% -92%.
  2. 2. Method for preparing milk retaining the original nutrition of milk based on HPP technology according to claim 1, characterized in that it comprises the following steps: s1, obtaining cow milk produced by cows fed with rumen protected Omega-3 feed; S2, sequentially homogenizing and degassing the raw milk, and then packaging to obtain packaged milk; and S3, carrying out ultrahigh pressure treatment on the packaged cow milk to obtain a milk finished product.
  3. 3. The preparation method according to claim 2, wherein in the step S1, the rumen-protected Omega-3 feed is a mixture of total mixed ration and Omega-3 microcapsule in a mass ratio of 100:1-10; the Omega-3 microcapsule comprises seaweed powder and/or fish oil as raw materials.
  4. 4. The preparation method of the total mixed ration according to claim 2, wherein the total mixed ration comprises 35% -40% of corn silage, 15% -20% of alfalfa hay, 5% -10% of oat grass, 20% -25% of pressed corn, 8% -12% of soybean meal, 1% -2% of vitamins and mineral substances (including vitamins A, D, E, calcium, phosphorus, magnesium, zinc and the like, salt and baking soda), 1% -2% of molasses and 0.5% -1% of palm fat powder.
  5. 5. A method of preparation according to claim 3, wherein the Omega-3 microcapsules are prepared by the following steps: S11, dispersing fish oil or microalgae powder in chitosan acid solution containing vitamin E according to the mass-volume ratio of 1g to 30-50ml, and then emulsifying to obtain emulsion; S12, mixing the obtained emulsion with sodium alginate solution with the mass concentration of 5-10wt% according to the volume ratio of 1:5-10, stirring, and adding calcium chloride solution with the volume of 40-60% of the sodium alginate solution for curing to obtain gel microspheres; and S13, freeze-drying the obtained gel microspheres to obtain microcapsule particles.
  6. 6. The method according to claim 5, wherein in step S11, The preparation process of the chitosan acid solution containing vitamin E comprises dissolving chitosan in 1-2% acetic acid water solution to obtain chitosan acid solution with concentration of 1-3wt%, adding vitamin E with mass of 1-3% of chitosan, stirring and dissolving; the emulsifying condition is that the rotating speed is 10,000-15,000 rpm, and the time is 3-5 min.
  7. 7. The method according to claim 5, wherein in step S12, the stirring condition is that the temperature is 25-30 ℃ and the time is 15-30min; the concentration of the calcium chloride solution is 2.0% -5.0%; the curing condition is that the temperature is 20-30 ℃ and the time is 20-30min.
  8. 8. The preparation method according to claim 5, wherein in the step S13, the freeze-drying process comprises the steps of firstly rapidly freezing gel microspheres at-40 ℃ to-80 ℃ for 6-12 hours to obtain a frozen sample; the frozen sample is subjected to primary drying for 24 to 48 hours under the conditions that the temperature of the condenser is minus 50 ℃ to minus 60 ℃ and the vacuum degree is less than 10 Pa; the temperature is gradually increased to 25-30 ℃ and the time lasts for about 8-12 hours, and the microcapsule particles are obtained.
  9. 9. The preparation method according to claim 2, wherein in the step S2, the homogenization conditions are that the temperature is 10-15 ℃, the homogenization pressure is 18-25Mpa primary pressure and 3-5Mpa secondary pressure; The degassing condition is that the pressure is minus 0.05 MPa to minus 0.07MPa and the time is 10s to 30s.
  10. 10. The method according to claim 2, wherein in step S3, the ultrahigh pressure treatment condition is that the pressure is 500-600 MPa, the dwell time is 3-6min, and the temperature is 4-15 ℃.

Description

Milk for retaining original nutrition in milk based on HPP technology and preparation method thereof Technical Field The invention belongs to the technical field of dairy products, and particularly relates to milk for retaining primary nutrition in milk based on an HPP technology and a preparation method thereof. Background The traditional Omega-3 rich milk mostly adopts a mode of directly and exogenously adding microalgae oil or fish oil, has the problems of oxidization, absorption and flavor, and the label is declared to be limited, is 'non-natural', can only be marked as 'DHA addition', and has low market value. Traditional heat sterilization techniques (such as pasteurization and UHT) require heating to achieve sterilization effect, which can cause significant damage to heat-sensitive EPA, DHA, natural immunoglobulin, lactoperoxidase and other active substances, and generate a 'steamed taste', thereby affecting the natural flavor of milk. EPA and DHA are polyunsaturated fatty acids, have a plurality of unsaturated double bonds in the molecular structure, are relatively active in chemical nature, and are easy to react with oxygen, so that oxidative rancidity is caused. Thus, as shelf life progresses, its content also gradually decays. For this reason, a milk product with an increased content of natural EPA and DHA and a method for preparing the same are desired in the art. Disclosure of Invention The invention aims to provide milk for retaining the original nutrition in milk based on an HPP (High Pressure Processing, ultra-high pressure treatment) technology and a preparation method thereof, so that the content of natural EPA and DHA in milk fat of a dairy cow can be improved, and the natural activity of substances such as Omega-3 fatty acid and the like can be retained to the maximum extent. Therefore, the invention provides the following technical scheme. The invention provides milk for retaining the original nutrition in milk based on an HPP technology, wherein the milk is derived from dairy cows fed with rumen bypass protective Omega-3 feed, and is prepared by sterilizing and preserving by adopting an ultrahigh pressure treatment technology. In a preferred embodiment of the invention, the rumen-protected Omega-3 feed is a mixture of total mixed ration and Omega-3 microcapsules according to a mass ratio of 100:1-10. In a preferred embodiment of the present invention, the raw material composition of the Omega-3 microcapsules comprises seaweed meal and/or fish oil. In a preferred embodiment of the invention, the ultra-high pressure treatment is carried out under the technical conditions of 500-600 MPa of pressure, 3-6min of dwell time and 4-15 ℃. In a preferred embodiment of the invention, the content of EPA+DHA in the milk is 36.2mg/100 mL-47.4 mg/100mL, the retention rate is 94.8% -97.1%, and the retention rate of the active immunoglobulin is 90% -92%. In a second aspect, the present invention provides a method for preparing milk for preserving the original nutrition in milk based on HPP technology, the method comprising the steps of: s1, obtaining cow milk produced by cows fed with rumen protected Omega-3 feed; S2, sequentially homogenizing and degassing the raw milk, and then packaging to obtain packaged milk; and S3, carrying out ultrahigh pressure treatment on the packaged cow milk to obtain a milk finished product. In a preferred embodiment of the present invention, in step S1, the rumen protected Omega-3 feed is a mixture of total mixed ration and Omega-3 microcapsule in a mass ratio of 100:1-10; the Omega-3 microcapsule comprises seaweed powder and/or fish oil as raw materials. In a preferred embodiment of the present invention, in the step S1, the formulation of the total mixed ration comprises 35% -40% of corn silage, 15% -20% of alfalfa hay, 5% -10% of oat grass, 20% -25% of pressed corn, 8% -12% of soybean meal, 1% -2% of vitamins and minerals (including vitamins A, D, E, calcium, phosphorus, magnesium, zinc, salt and baking soda), 1% -2% of molasses and 0.5% -1% of palm fat powder. In a preferred embodiment of the present invention, the Omega-3 microcapsules are prepared by the following steps: S11, dispersing fish oil or microalgae powder in chitosan acid solution containing vitamin E according to the mass-volume ratio of 1g to 30-50ml, and then emulsifying to obtain emulsion; S12, mixing the obtained emulsion with sodium alginate solution with the mass concentration of 5-10wt% according to the volume ratio of 1:5-10, stirring, and adding calcium chloride solution with the volume of 40-60% of the sodium alginate solution for curing to obtain gel microspheres; and S13, freeze-drying the obtained gel microspheres to obtain microcapsule particles. In a preferred embodiment of the present invention, in step S11, the preparation process of the chitosan acid solution containing vitamin E comprises dissolving chitosan in 1-2% acetic acid aqueous solution to obtain chitosan acid solution with con