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CN-122004303-A - Low-sensitization eye-protection milk tablet for children and preparation method thereof

CN122004303ACN 122004303 ACN122004303 ACN 122004303ACN-122004303-A

Abstract

The invention provides a hyposensitization formula eye-protecting children milk tablet and a preparation method thereof, comprising hyposensitization formula whey protein powder, casein hydrolysate freeze-dried powder, eye-protecting composite active ingredients, flavoring agents, antioxidants and auxiliary materials, wherein the hyposensitization formula whey protein powder comprises a mixture of lactoferrin powder, alpha-lactalbumin powder and hyposensitization beta-LG protein powder, and the hyposensitization beta-LG protein powder comprises a non-covalent compound of a micromolecular substance combined with cow milk beta-LG; the casein hydrolysate freeze-dried powder comprises bovine milk casein hydrolyzed by Alcalase protease and Bacillus licheniformis protease. The small molecular substances selected by the invention are all dairy product available additives permitted by GB2760-2024 use Standard of food safety national Standard food additives, and no related report of the food additives for improving the beta-LG sensitization exists in the existing research at present, so that the blank of the prior art is filled, and the edible safety of children is ensured.

Inventors

  • CHEN LI
  • XIN YANG
  • SHU GUOWEI
  • CHEN HE

Assignees

  • 陕西师范大学

Dates

Publication Date
20260512
Application Date
20260206

Claims (10)

  1. 1. The hypoallergenic eye protection children milk tablet is characterized by comprising hypoallergenic formula whey protein powder, casein hydrolysate freeze-dried powder, eye protection composite active ingredients, flavoring agents, antioxidants and auxiliary materials, wherein the hypoallergenic formula whey protein powder comprises a mixture of lactoferrin powder, alpha-lactalbumin powder and hypoallergenic beta-LG protein powder, the hypoallergenic beta-LG protein powder comprises a non-covalent compound formed by combining small molecular substances and cow milk beta-LG, the small molecular substances comprise at least one of ascorbic acid, beta-carotene and erythritol, the casein hydrolysate freeze-dried powder comprises Alcalase protease and cow milk casein hydrolyzed by bacillus licheniformis protease, and the eye protection composite active ingredients comprise ascorbic acid, lutein and beta-carotene.
  2. 2. The hypoallergenic eye-protecting children milk tablet of claim 1, wherein the addition ratio of hypoallergenic formula whey protein powder to casein hydrolysate freeze-dried powder is 1:4-1:3, and the addition amount of the eye-protecting composite active ingredient is 1% -3% of the total amount of hypoallergenic formula whey protein powder and casein hydrolysate freeze-dried powder.
  3. 3. The hypoallergenic eye-protecting pediatric milk tablet of claim 1, wherein the mixing ratio of the lactoferrin powder, the alpha-lactalbumin powder and the hypoallergenic beta-LG protein powder is 5:2:0.1-4:1:0.1, and the mass ratio of the cow milk beta-LG to the small molecular substances is 2:1-5:1.
  4. 4. The hypoallergenic eye-protecting pediatric milk tablet of claim 1, wherein the hypoallergenic formula whey protein powder is prepared by: Adding a small molecular substance into a cow milk beta-LG solution with the concentration of 0.1 mg/mL-0.5 mg/mL, and stirring at room temperature to obtain a non-covalent compound; Vacuum freeze drying the non-covalent compound to obtain hypoallergenic beta-LG protein powder; And mixing the lactoferrin powder, the alpha-lactalbumin powder and the hypoallergenic beta-LG protein powder at room temperature to obtain hypoallergenic formula whey protein powder.
  5. 5. The hypoallergenic eye-protecting children milk tablet of claim 1, wherein the proportion of Alcalase protease to bacillus licheniformis protease is 0.5:0.4-0.7:0.5, the enzymolysis condition is that the pH=8-9, the enzyme addition amount is 5.50-7.5%, the temperature is 60-63 ℃, the hydrolysis time is 45-55 min, and the hydrolysis degree is more than or equal to 60%.
  6. 6. The hypoallergenic eye-protecting pediatric milk tablet of claim 1, wherein the casein hydrolysate lyophilized powder is prepared by: the method comprises the steps of adopting Alcalase protease and bacillus licheniformis protease to carry out enzymolysis on bovine milk casein together to obtain enzymolysis liquid; Ultrafiltering the enzymolysis solution with polyether sulfone ultrafiltration membrane with molecular weight cutoff of 1 kDa, collecting filtrate, and lyophilizing to obtain casein hydrolysate lyophilized powder.
  7. 7. The hypoallergenic eye-protecting pediatric milk tablet of claim 1, wherein the ratio of ascorbic acid, lutein, β -carotene is 1:0.3:5 to 2:0.8:6.
  8. 8. The method for preparing the hypoallergenic eye-protecting children milk tablet according to any one of claims 1 to 7, which is characterized by comprising the following specific steps: mixing hypoallergenic formula whey protein powder and casein hydrolysate freeze-dried powder to obtain a mixture 1; sequentially adding eye-protecting composite active ingredients into the mixture 1, and mixing to obtain a mixture 2; Adding a flavoring agent into the mixture 2, and mixing to obtain a mixture 3; adding an antioxidant into the mixture 3, and mixing to obtain a mixture 4; adding auxiliary materials into the mixture 4, mixing and tabletting to obtain the hyposensitization eye-protecting children milk tablet.
  9. 9. The method for preparing the hypoallergenic eye-protecting pediatric milk tablet according to claim 8, wherein the flavoring agent is vanillin or L-theanine, the added amount of vanillin is not more than 5mg/100mL, and the added amount of L-theanine is 100 mg/kg-310 mg/kg.
  10. 10. The preparation method of the hypoallergenic eye-protecting children milk tablet is characterized in that the antioxidant is D-sodium erythorbate, 0.07g of the antioxidant is added into each gram of mixture 3, the auxiliary materials comprise sucrose, maltodextrin, magnesium stearate, erythritol and sodium citrate in a mass ratio of 6:3:1.8:2.8:0.3, and the addition amount of the auxiliary materials is 4% of the mass of the mixture 4.

Description

Low-sensitization eye-protection milk tablet for children and preparation method thereof Technical Field The invention relates to the technical field of dairy product processing, in particular to a hyposensitization eye-protecting children milk tablet and a preparation method thereof. Background Milk allergy is an internationally recognized food safety and public health problem, and its sensitization is common and consistent throughout the world. Milk is mainly composed of whey protein and casein, wherein Beta-lactoglobulin (Beta-LG, beta-lactoglobulin) in whey protein is a core allergen in cow milk. Clinical data indicate that about 82% of cow's milk allergy sufferers have an immune response to β -LG, which highlights the core role of β -LG in the cow's milk allergy mechanism. Therefore, the development of an improved technology aiming at beta-LG in milk becomes an important research direction in the fields of food science and public health, and aims to reduce the risk of milk allergy and ensure the diet safety of allergic people. Meanwhile, whey protein is used as an important food raw material and has wide application in the fields of dairy products, functional foods and the like. Based on relevant data statistics, the 2024 global whey powder market size has exceeded $100 billion, and it is expected that the next few years will continue to grow at an annual average growth rate of 5% -7%. The need for high purity whey proteins is also rapidly rising due to expansion of the functional food market. In addition, the main components of alpha s1 -casein and beta-casein in milk casein have strong sensitization, and the sensitization problem of the main components is also required to be concerned in the dairy product processing. Although milk and its products are important in the food industry, milk allergy problems limit its widespread use in allergic people. At present, the improvement technology for milk allergy mainly faces two major challenges, namely, how to effectively reduce the sensitization of a core allergen beta-LG in milk while maintaining the nutritional value and functional characteristics of the milk, and how to treat sensitization components in milk casein, such as alpha s1 -casein and beta-casein, so as to reduce the potential risk of the sensitization people. Especially in whey protein applications, the reduction of the allergenicity of beta-LG is critical for technical improvement, since it represents up to 50% of the whey protein fraction. The existing technology for reducing the sensitization of beta-lactoglobulin (beta-LG) mainly comprises physical modification, enzymolysis technology, fermentation engineering, genetic engineering technology and chemical modification, and the technology is mainly industrially applied to enzymolysis and fermentation combined technology, such as deep hydrolysis milk powder and fermented yoghurt products. While the gene editing technology has potential, it has not been commercialized due to ethical disputes and regulatory limitations. Emerging technologies (e.g., nano-encapsulation) are still in the laboratory stage and need to solve the cost and mass production problems. Chemical modification is commonly performed by glycosylation, but improper reaction conditions can lead to browning of the product. In addition, some existing methods for reducing sensitization, such as using plant-derived polyphenol compounds, do not fall into the category of GB2760-2024 Standard for use of food additives for national Standard of food safety, which limits the widespread use of these methods in the food industry. In response to the problem of milk allergy, some measures have been taken in the prior art to reduce the allergenicity of milk. For β -LG, some studies reduce sensitization by covalent or non-covalent binding to plant-derived polyphenolic compounds, but these methods are difficult to apply because they do not meet food safety standards. For milk casein, the industry generally adopts deep hydrolysis technology to crack macromolecular peptide chains of milk protein into micromolecular substance peptide segments and amino acids, thereby destroying epitope of sensitized protein and obviously reducing the sensitization of the sensitized protein. However, deep hydrolysis techniques, while effective, may result in reduced nutritional value of the milk and higher processing costs. In addition, for certain special populations, such as infants and elderly, deep hydrolysis products may be difficult to meet their nutritional needs. Although the prior art reduces the allergenicity of milk to some extent, there are a number of problems. First, there is a lack of methods that are both food safety standard compliant and effective for the reduction of sensitization to β -LG. Secondly, although the deep hydrolysis technology can obviously reduce the sensitization of the milk casein, the method can possibly lead to the reduction of the nutritive value of the product, and the treatment