CN101427799A

CN101427799A - Liquid milk with additive taurine suitable for baby of 0 to 6 months old

Info

Publication number: CN101427799A
Application number: CNA2008101835188A
Authority: CN
Inventors: 王安平; 胡新宇; 刘卫星
Original assignee: Inner Mongolia Mengniu Dairy Group Co Ltd
Current assignee: Inner Mongolia Mengniu Dairy Group Co Ltd
Priority date: 2008-07-09
Filing date: 2008-12-17
Publication date: 2009-05-13
Also published as: CN101313716A; CN101427797A; CN101427800A; CN101427796A; CN101427798A

Abstract

The invention relates to milk and a preparation method thereof, in particular to infant liquid milk supplemented with taurine suitable for newborn to 6 months babies, which belongs to the technical field of dairy products. The ingredients (in weight ratios) of the infant liquid milk are as follows: 200Kg to 500Kg of cow milk, 1Kg to 10Kg of whey protein concentrate 34 (whey protein content of 33%), 20Kg to 100Kg of desalted whey powder D70 (whey protein content of 12%), 20Kg to 100Kg of vegetable fat powder, 1Kg to 10Kg of lactose, 100g to 500g of vitamin complex, 200g to 600g of complex minerals, 1Kg to 8Kg of stabilizers, 300Kg to 700Kg of water, and 0.1Kg to 1Kg of taurine. The infant liquid milk has balanced nutrition and fine and smooth mouthfeel, is easy to absorb, and can meet the needs for normal growth and development of infants and simultaneously promote the intelligence development of infants.

Description

Liquid milk with additive taurine suitable for babies of birth to 6 months ages

Technical Field

The invention relates to milk and a preparation method thereof, in particular to liquid infant milk which is added with taurine and is suitable for newborn to 6 months babies. Belongs to the technical field of dairy products.

Background

The infant stage is a period of great significance in human life, and breast milk is undoubtedly the most ideal natural food for infants. However, breast milk is not ideal for work, occupation, disease, etc. According to the related data, the breast-feeding rate of infants from birth to six months in China is shown as follows: the city is about 20 percent, and the countryside is about 60 percent. At present, the infant milk replacer in the market of China has limited varieties and incomplete nutritional ingredients, so that the production of reasonable infant milk replacers suitable for the growth and development of infants is urgent.

For infants, the best food is breast milk, which contains nutrients necessary for infant growth and ingredients to enhance the infant's immunity. However, in society today, many lactating women often fail to provide adequate breast milk to their infants for a variety of reasons, and we have to find a way to obtain a substitute for breast milk in a manner that will replace it.

Milk is the most nearly perfect food which can be obtained from nature by people so far, and not only can provide high-quality animal protein, milk fat, vitamins and the like required by the growth and development of the body and the brain of people, but also can be the best choice for supplementing calcium to the human body.

However, breast milk differs greatly from cow's milk in its composition, for example, fatty acid composition differs greatly from breast milk, and it lacks linoleic acid and linolenic acid, and also lacks ARA and DHA. In the prior art, a lot of infant milk powder is required to be close to breast milk, so people are constantly exploring and striving to make the component proportion of the infant milk powder closer to the breast milk from the aspects of components and functions.

Meanwhile, in the existing society, the rhythm of life of people is faster, and the problems of wrong proportion, pollution and the like easily occur due to the fact that cooled boiled water is used for making milk powder for infants. Therefore, people are always striving to obtain baby liquid milk to replace baby milk powder to some extent. However, for technical reasons, there are problems such as precipitation of proteins in infant liquid milk at the time of sterilization.

Disclosure of Invention

[ OBJECTS OF THE INVENTION ]

The purpose of the invention is as follows: the invention discloses liquid milk suitable for infants from birth to 6 months, which not only can meet the nutritional requirements of the infants, but also is convenient and easy to use, and can keep the stability of liquid properties.

The invention aims to take fresh cow milk (or reconstituted milk), concentrated whey protein, desalted whey powder, lactose, vegetable fat powder, compound vitamin, compound mineral substance, emulsion stabilizer and the like as raw materials according to the nutritional composition of infants and breast milk, and the whey protein is added according to the component proportion of the breast milk, so that the proportion of casein and the whey protein is close to that of the breast milk and is easy to be digested and absorbed by babies; lactose is added to supplement the carbohydrate; especially, the algae DHA is added to promote the brain and intelligence development of the infant. The formula designed by the invention ensures that the nutrient components of the liquid milk are more reasonable so as to meet the healthy growth and development of infants. The taurine is added to promote the growth and development of the infant brain and enhance the immunity of the organism. Compared with fresh milk and common milk powder, the product has the advantages of scientific nutrition proportion, fragrant and strong flavor and convenient eating. The baby milk designed by the invention is suitable for 0-6 month babies to eat.

[ technical contents ]

The product of the invention is realized by the following steps:

the liquid milk suitable for the babies of birth to 6 months old is characterized in that: the liquid milk comprises the following components in percentage by weight: 200Kg of milk or reconstituted milk, 1 to 10Kg of concentrated whey protein 34 (the content of whey protein is 33 percent), 20 to 100Kg of desalted whey powder D70 (the content of whey protein is 12 percent), 20 to 100Kg of vegetable fat powder, 1 to 10Kg of lactose, 100g of compound vitamin, 200g of compound mineral, 1 to 8Kg of stabilizer, 300 Kg of water and 700Kg, and 0.1 to 1Kg of taurine.

1. Taurine has the function of promoting the digestion and absorption of nutrient substances such as fat, calcium and the like in the digestive tract of the infant. It is common for those who have done mothers to experience that infants fed breast milk rarely suffer from dyspepsia, which is a result of taurine. The taurine not only can promote the digestion and absorption functions of the children, but also has a certain protection effect on the livers of the children.

2. Taurine has effects of improving eyesight and protecting eye health. In the case of lack of taurine, the visual acuity is adversely affected, which is manifested by abnormal changes in the electroretinogram.

3. Taurine regulates central nervous system activity. Taurine is one of the most abundant free amino acids in the brain, is a mediator of the interconnection between the nerve cells of the brain, and is involved in the regulation of the function of the nerve cells of the brain. Thus, a deficiency of taurine in infancy is likely to have an adverse effect on the brain function of the child.

4. Taurine is beneficial to cardiovascular activity. Taurine has the functions of regulating myocardial contractility and promoting blood circulation, and is beneficial to maintaining vigorous metabolism in infants.

5. Taurine is involved in brain and mental development. Taurine, after entering the infant, is distributed primarily in the brain tissue.

The above-mentioned whey protein is added in such a ratio that the weight ratio of whey protein to casein in the final product is in the range of (7:3) to (1: 1).

The above-mentioned whey protein is added in such a ratio that the weight ratio of whey protein to casein in the final product is 3: 2.

The above proportion is the invention point of the invention, because the liquid baby milk will be heated in the final sterilization, the protein will produce the phenomenon such as precipitation, because the baby milk powder does not contain water, the final product is not affected, but the invention is the liquid baby milk, the selection requirement to the protein source is different, the invention adds the concentrated whey protein or the desalted whey powder according to the proportion not only can meet the protein requirement of the baby in this month, the selected component is closest to the breast milk, and will not produce the precipitation in the heating, and the advantage of using the concentrated whey protein or the desalted whey powder is that the protein is prevented from being denatured in the heating sterilization, because it has better heat stability.

The above whey protein is derived from concentrated Whey Protein (WPC) or desalted whey powder; the preferred preparation method of the concentrated whey protein 34(WPC34) comprises the following steps: the whey is produced by membrane treatment, evaporation, concentration and spray drying, the whey protein content is more than or equal to 33 percent, and the heat stability is good.

The desalted whey powder D70 is characterized in that: the protein is produced by carrying out membrane treatment, evaporation, concentration and spray drying on whey, wherein the content of whey protein is more than or equal to 12 percent, the ash content is less than or equal to 0.1 percent, and the heat stability is good.

The above-mentioned vegetable fat powder is preferably added in such a ratio that the weight ratio of linoleic acid to alpha-linolenic acid in the final product is in the range of (5:1) to (15: 1).

The vegetable fat powder is as follows: the natural soybean oil and the corn oil clear are produced by refining, evaporating, concentrating and spray drying, the content of unsaturated fatty acid is more than or equal to 50 percent, and the thermal stability is good.

The above carbohydrate is lactose or oligosaccharide, preferably the oligosaccharide is: malto-oligosaccharide, isomaltooligosaccharide, raffinose (consisting of glucose, fructose and galactose), stachyose (consisting of trisaccharide constituting raffinose plus one galactose), soybean oligosaccharide (a-galactosides, mainly consisting of stachyose tetrasaccharide, raffinose, Vabasose and the like, which are commercially available), lactose and chicory plants.

The reconstituted milk refers to a dairy product which is produced by reconstituting whole milk powder, skim milk powder or cream with water and is similar to a liquid milk component.

In order to stabilize the properties of the final product of the infant liquid milk, the production processes of the concentrated whey protein 34 and the desalted whey powder D70 are respectively as follows:

preparation of concentrated whey protein 34:

pretreatment of whey

Firstly, removing bacterial starter cells in whey by adopting an automatic slag discharge and centrifugal separator;

② whey ultrafiltration

A suitable temperature for ultrafiltration is 50 deg.C (up to 55 deg.C). For products with protein content over 60-65%, heavy filtration is necessary.

(iii) drying

The trapped fluid after ultrafiltration needs to be stored under the refrigeration condition (4 ℃), and the trapped fluid can be subjected to heat treatment at 66-72 ℃ for 15s, so that the total number of bacteria can be reduced.

Said desalted whey powder is selected from: the protein is produced by carrying out membrane treatment, evaporation, concentration and spray drying on whey, wherein the content of whey protein is more than or equal to 12 percent, the ash content is less than or equal to 0.1 percent, and the heat stability is good.

The production process of the desalted whey powder D70 is as follows:

pretreatment of whey → desalination → sterilization → concentration → pre-crystallization of lactose → spray drying (roller drying) → cooling → sifting powder → packaging

The technical points are as follows:

pretreatment of whey

The casein particles in the whey are first removed and then the fat and the residue in the whey are separated and removed.

② desalting

Whey desalination is commonly carried out by an ion exchange resin method and an electrodialysis method using an ion exchange membrane.

③ Disinfection

The sterilization conditions were 85 ℃ for 15 s.

Fourthly, concentration

Concentrating whey to dry matter concentration of about 30%, and concentrating with another set of evaporator to final desired concentration

Pre-crystallization of lactose

Keeping the temperature of the mixture in a crystallization cylinder at about 20 ℃ for 3-4 h, and controlling the stirring speed at about 10r/min

Spray drying (or roller drying)

The advantages are that: the above proportion is the invention point of the invention, because the liquid baby milk will be heated in the final sterilization, the protein will produce the phenomenon such as precipitation, because the baby milk powder does not contain water, the final product is not affected, but the invention is the liquid baby milk, the selection requirement to the protein source is different, the invention adds the concentrated whey protein or the desalted whey powder according to the proportion not only can meet the protein requirement of the baby in this month, the selected component is closest to the breast milk, and will not produce the precipitation in the heating, and the advantage of using the concentrated whey protein or the desalted whey powder is that the protein is prevented from being denatured in the heating sterilization, because it has better heat stability.

The above vegetable fat powder is selected from: the fat powder is produced by refining, evaporating, concentrating and spray drying natural soybean oil and corn oil clear, the content of unsaturated fatty acid is more than or equal to 50 percent, and the heat stability is good. The production process of the vegetable fat powder comprises the following steps:

(emulsification before the previous process and preparation similar to milk powder) oil phase dissolution adjustment (natural soybean oil, corn oil, etc.) + water phase adjustment (seipan, sucrose ester, single or double glycerol ester, flavor substance, carrier) → primary emulsification → fine emulsification → homogenization → sterilization → double effect evaporator concentration or perfuming → spray drying → fluidized bed cooling → sieving powder → packaging → packing → inspection → finished product

The advantages are that: the ratio of the vegetable fat powder is such that the weight ratio of linoleic acid to alpha-linolenic acid in the final product is in the range of (5:1) - (15: 1). Is closer to breast milk and is beneficial to the nutrition requirement of the infant. Meanwhile, linoleic acid and alpha-linolenic acid are precursors of docosahexaenoic acid and arachidonic acid and can promote the intelligence development of infants.

The emulsion stabilizer is selected from: one or more of phospholipid, carrageenan, guar gum, locust bean gum, mono/di/tri fatty acid glyceride, monoglyceride, sucrose ester, etc.; the addition amount is 0.01-0.6% by weight; the preferred range is 0.1% -0.4%; wherein, the preferred combination of carrageenan (the addition amount is 0.01-0.05% by weight), locust bean gum (the addition amount is 0.02-0.08% by weight), and mono/di/triglyceride (the addition amount is 0.02-0.08% by weight); or preferably guar gum (added in an amount of 0.05-0.1 wt%), mono/di/triglyceride (added in an amount of 0.02-0.05 wt%), and mono-dry ester (added in an amount of 0.02-0.05 wt%); or preferably phospholipid (added in an amount of 0.05-0.1 wt%), mono/di/triglyceride (added in an amount of 0.02-0.05 wt%), and sucrose ester (added in an amount of 0.05-0.1 wt%).

The weight ratio of the compound vitamin is as follows:

vitamin A1375.3-5394.6IU, vitamin D₃252-884IU, 3-35.3U of vitamin E, 62.5-442mg of vitamin C, 25-191.8 mu g of vitamin K and vitamin B₁350-₂350-3510.5 μ g, vitamin B₆212.5-1327.5 μ g, vitamin B₁₂0.625-10.6 mu g, 1.75-11.06mg nicotinic acid, 14100 mu g pantothenic acid 2375, 62.5-354 mu g folic acid and 10-70.8 mu g biotin.

The composite mineral substance is one or a combination of a plurality of the following components in percentage by weight: 350-1302.5mg of calcium, 708mg of phosphorus 150-19 mg, 30-106.2mg of magnesium, 350-1268.5mg of potassium, 1.8-38.4mg of iron, 3-10.6mg of zinc, 413mg of sodium 125-40 μ g of iodine, 210-855.5 μ g of copper and 6.25-734.5 μ g of manganese.

Wherein: preferred sources of iron, zinc, calcium, magnesium, iodine, manganese, copper are as follows:

the iron is provided by one or more iron preparations such as ferrous gluconate, ferrous sulfate, ferrous lactate, ferric citrate, ferric pyrophosphate, etc.;

the zinc is provided by one or a combination of zinc preparations such as zinc sulfate, zinc gluconate, zinc lactate, zinc chloride and the like;

the calcium is provided by one or more calcium preparations such as milk calcium, calcium citrate, calcium phosphate, calcium chloride, calcium carbonate, calcium lactate, etc.;

the magnesium is provided by one or more magnesium preparations such as magnesium sulfate, magnesium chloride, magnesium citrate, etc.;

iodine is provided by potassium iodide;

manganese is provided by manganese sulfate;

the copper is provided by copper sulfate.

Because the metal elements can react with enzyme substances in the milk to cause chemical reactions such as precipitation, discoloration and the like, the invention selects mineral substances to add aiming at the problems, not only can supplement nutrient elements for infants, but also can not influence the properties of products, and is creative in the invention. After long-term research, the inventors found that the above-mentioned problems can be avoided by selecting the above-mentioned compounds when the above-mentioned metal elements are added, and that the above-mentioned compounds do not cause any chemical reactions such as precipitation and discoloration even when combined. Therefore, in the selection of the trace elements, the invention determines the type and amount of the added minerals according to the nutrient content of the designed product. The advantages are that: the selected mineral elements are colorless, odorless, do not significantly affect the properties of milk, are soluble in water, have stable chemical properties and high absorption rate, do not have obvious promotion effect on adverse enzyme reactions in milk, and have proper specific gravity.

The sugar is selected from: the lactose is produced by membrane separation, evaporation, concentration and spray drying of natural whey, the lactose content is more than or equal to 99 percent, and the lactose has good thermal stability and solubility.

The invention relates to a preparation method of spray type direct sterilization of infant liquid milk, which comprises the following steps:

(1) checking and accepting raw milk; (2) pretreating raw milk; (3) preparing materials; (4) preheating and homogenizing; (5) sterilizing; (6) cooling; (7) sterile addition; (8) sterile filling and obtaining finished products; wherein,

(1) checking and accepting the raw milk:

the method mainly aims at detecting acidity, fat, whole milk solid, specific gravity, adulteration (starch, alkali, salt, nitrite and the like), antibiotics, taste and smell and the like, and qualified high-quality milk is used as raw milk. Substances harmful to human bodies, such as nitrate, pesticide residues, antibiotics and the like, in the milk are strictly controlled.

(2) Pretreating raw milk:

coarse filtering cow milk with gauze or duplex filter to remove large foreign matters and impurities; after centrifugal milk cleaning, fine dirt, desquamated breast epithelial tissues, white blood cells and the like are removed, high milk cleaning is achieved, and the product quality is improved. In order to obtain a finished product with stable composition components, standardization must be performed to achieve a balance between milk fat and non-fat milk solids, etc. The storage temperature is about 4 ℃.

(3) Preparing materials:

pumping the pretreated milk into a mixing tank. If reconstituted milk is used, whole milk powder, skim milk powder or cream (or butter) is reconstituted (45 ℃) and pumped into a mixing tank.

Adding water at 45 deg.C, mixing with whey protein concentrate, desalted whey powder, and lactose, recovering, and adding into a mixing tank.

Mixing the plant fat powder with the emulsion stabilizer, mixing with water at a temperature of above 65 ℃, and adding into a mixing tank.

Adding water at 25 deg.C, mixing with vitamins, and adding into mixing tank.

Algae DHA is accurately weighed and is directly added into the mixing tank.

Stirring, uniformly mixing and fixing the volume:

and adding the materials into a mixing tank, stirring for 5-20 minutes, supplementing water and fixing the volume.

(4) Preheating and homogenizing:

preheating: the preheating temperature is 65-90 ℃.

Homogenizing: homogenizing pressure: the total pressure is 18-25Mpa, the first-stage pressure is 10-20Mpa, and the second-stage pressure is 8-10 Mpa.

(5) UHT sterilization:

the sterilization temperature is 137-142 ℃, and the sterilization time is 2-4 seconds. UHT sterilization can adopt various sterilization modes such as tubular steam sterilization and plate steam sterilization;

(6) and (3) cooling:

cooling the milk instantly sterilized at ultra-high temperature to about 15-30 deg.C. The sterilized milk enters an aseptic tank.

(7) Sterile addition

For the heat-sensitive nutritional components, an online adding process is selected, the heat-sensitive components are stored in a sterile bag or a sterile tank in a liquid sterile state, a sterile adding system is connected, and the heat-sensitive components are added into the sterile tank or quantitatively added into a pipeline.

(8) And (4) sterile filling, and obtaining a finished product:

and (5) sterile filling and packaging, and sending the qualified product into a finished product warehouse.

In addition, in the selection of the trace elements, the invention determines the type and the amount of the added minerals according to the nutrient content of the designed product. The advantages are that: the selected mineral elements are colorless, odorless, do not significantly affect the properties of milk, are soluble in water, have stable chemical properties and high absorption rate, do not have obvious promotion effect on adverse enzyme reactions in milk, and have proper specific gravity.

While excessive amounts of copper and iron promote the oxidation of milk fat and vegetable oils, which causes the liquid milk to have a bad flavor, the selection of copper and iron compounds in the present invention is inventive, because only the selected compounds of the present invention can provide the final product in a stable liquid state without oxidation, which is the result of many experiments conducted by the present inventors.

The product of the invention is prepared by adopting a conventional mixing and adding mode for other raw materials, the preferred sterile online adding technology of the vitamin complex is as follows:

(1) checking and accepting the raw milk:

(2) Pretreating raw milk:

(3) Preparing materials:

Adding water at 25 deg.C, mixing with vitamins, and adding into mixing tank.

Stirring, uniformly mixing and fixing the volume:

(4) Preheating and homogenizing:

preheating: the preheating temperature is 65-90 ℃.

(5) UHT sterilization:

the sterilization temperature is 137-142 ℃, and the sterilization time is 2-4 seconds. UHT sterilization can adopt various sterilization modes such as tubular steam sterilization, plate steam sterilization and the like.

(6) And (3) cooling:

(7) Sterile on-line addition:

for heat-sensitive nutritional components such as vitamin C, an on-line addition process (post-sterilization addition process) is selected. Namely, the compound vitamin is stored in a sterile bag (or a tank, etc.) in a liquid sterile state, and is connected with a sterile adding system to add the heat-sensitive component into the sterile tank or quantitatively add the heat-sensitive component into a pipeline.

(8) And (4) sterile filling, and obtaining a finished product:

[ Effect of the invention ]

1. Taurine is added, and is essential amino acid for the growth and development of infants. Taurine promotes brain growth and enhances immunity.

2. The optimized sterile adding method provides important guarantee for the stability and safety of the heat-sensitive components contained in the product.

3. According to the proportion of the components of the breast milk, the concentrated whey protein and the desalted whey powder are added, so that the amounts of the casein and the whey protein are consistent with the amount of the breast milk, and the casein and the whey protein are easy to be digested and absorbed by babies. The use of concentrated whey protein and desalted whey powder, in the form of liquid milk, has the advantage of avoiding denaturation of the protein during heat sterilization, and because of its better heat stability, the ratio of whey protein to casein in breast milk is 3:2, so the selected components of the present invention most closely approach that of breast milk.

4. According to the proportion of the components of breast milk, the plant fat powder is added, so that the weight ratio of the linoleic acid to the alpha-linolenic acid in the final product is (5:1) - (15: 1). Is closer to breast milk and is beneficial to the nutrition requirement of the infant. Meanwhile, linoleic acid and alpha-linolenic acid are precursors of docosahexaenoic acid and arachidonic acid and can promote the intelligence development of infants.

5. According to the actual formula of the invention, the formula of the stabilizer is selected, so that the final product has stable properties.

6. Compared to infant milk powder, liquid infant milk has many advantages, such as: no need of mixing, constant concentration, convenient feeding, safety, sanitation, etc. The development of the infant formula towards the liquid state becomes great tendency, the development prospect is wide, and the economic benefit and the social benefit are higher.

Detailed Description

The embodiments of the present invention are intended to illustrate rather than limit the scope of the present invention, and it should be clearly understood and appreciated by those skilled in the art that the range of proportions disclosed in the specification is intended to be a complete and flawless practice of the present invention, and any slight differences in nutritional ingredients due to differences in milk sources should not be considered as a reason that the examples of the present invention are not in accordance with the specification, and therefore the present invention is intended to protect the spirit of the addition of nutrients, and is not intended to be particularly restricted to a specific value.

Due to the differences of the milk products, the added components cannot be clearly and strictly limited in the examples to be exactly the same as the ranges defined in the specification, and the following examples are also the same. One of ordinary skill in the art will understand and be able to practice the present invention in light of the disclosed data and methods.

Example 1

Taking the production of one ton of the product of the invention as an example, the ingredients are as follows:

200Kg of milk, 10Kg of concentrated whey protein 34 (the content of whey protein is 33%), 100Kg of desalted whey powder D70 (the content of whey protein is 12%), 100Kg of vegetable fat powder, 10Kg of lactose, 500g of compound vitamin, 600g of compound mineral, 8Kg of stabilizer, 0.1Kg of taurine and the balance of water. Wherein the selection of the compound vitamin and the compound mineral substance is in the following range, and the compound vitamin with the total weight of 500g and the compound mineral substance with the total weight of 600g are obtained:

the weight ratio of the compound vitamin is as follows: vitamin A1375.3-5394.6IU, vitamin D₃252-884IU, 3-35.3U of vitamin E, 62.5-442mg of vitamin C, 25-191.8 mu g of vitamin K and vitamin B₁350-₂350-3510.5 μ g, vitamin B₆212.5-1327.5 μ g, vitamin B₁₂0.625-10.6 mu g, 1.75-11.06mg nicotinic acid, 14100 mu g pantothenic acid 2375, 62.5-354 mu g folic acid and 10-70.8 mu g biotin.

The emulsion stabilizer is selected as follows: carrageenan (added in 0.01 wt%), locust bean gum (added in 0.08 wt%), and mono/di/tri fatty acid glyceride (added in 0.08 wt%).

The preparation method comprises the following steps:

(1) checking and accepting the raw milk:

(2) Pretreating raw milk:

(3) Preparing materials:

Adding water at 25 deg.C, mixing with vitamins, and adding into mixing tank.

Stirring, uniformly mixing and fixing the volume:

and adding the materials into a mixing tank, stirring for 20 minutes, supplementing water and fixing the volume.

(4) Preheating and homogenizing:

preheating: the preheating temperature was 65 ℃.

Homogenizing: homogenizing pressure: the total pressure is 18MPa, the primary pressure is 10MPa, and the secondary pressure is 8 MPa.

(5) UHT steam spray direct sterilization:

the sterilization temperature is 145 ℃, and the sterilization time is 4 seconds.

(6) And (3) cooling:

cooling the milk sterilized instantaneously at ultra-high temperature to about 15 ℃. The sterilized milk enters an aseptic tank.

(7) And (4) sterile filling, and obtaining a finished product:

Example 2

220Kg of milk, 8Kg of concentrated whey protein 34 (the content of whey protein is 33%), 70Kg of desalted whey powder D70 (the content of whey protein is 12%), 70Kg of vegetable fat powder, 4Kg of lactose, 230g of vitamin complex, 420g of compound mineral, 3.8Kg of stabilizer, 0.2Kg of taurine and the balance of water. Wherein the selection of the compound vitamin and the compound mineral substance is in the following range, and the compound vitamin with the total weight of 230g and the compound mineral substance with the total weight of 420g are obtained:

the weight ratio of the compound vitamin is as follows: vitamin A1375.3-5394.6IU, vitamin D₃252-884IU, 3-35.3U of vitamin E, 62.5-442mg of vitamin C, 25-191.8 mu g of vitamin K and vitamin B₁350-₂350-3510.5 μ g, vitamin B₆212.5-1327.5 μ g vitamin B₁₂0.625-10.6 mu g, 1.75-11.06mg nicotinic acid, 14100 mu g pantothenic acid 2375, 62.5-354 mu g folic acid and 10-70.8 mu g biotin.

The emulsion stabilizer is selected as follows: carrageenan (added in 0.05 wt%), locust bean gum (added in 0.08 wt%), and mono/di/tri fatty acid glyceride (added in 0.08 wt%).

The preparation method comprises the following steps:

(1) checking and accepting the raw milk:

(2) Pretreating raw milk:

(3) Preparing materials:

Adding water at 25 deg.C, mixing with vitamins, and adding into mixing tank.

Stirring, uniformly mixing and fixing the volume:

and adding the materials into a mixing tank, stirring for 5 minutes, supplementing water and fixing the volume.

(4) Preheating and homogenizing:

preheating: the preheating temperature was 90 ℃.

Homogenizing: homogenizing pressure: the total pressure is 25MPa, the primary pressure is 20MPa, and the secondary pressure is 10 MPa.

(5) UHT steam spray direct sterilization:

the sterilization temperature is 138 ℃, and the sterilization time is 6 seconds.

(6) And (3) cooling:

cooling the milk sterilized instantaneously at ultra-high temperature to about 30 ℃. The sterilized milk enters an aseptic tank.

(7) And (4) sterile filling, and obtaining a finished product:

Example 3

200Kg of milk, 1Kg of concentrated whey protein 34 (the content of whey protein is 33%), 20Kg of desalted whey powder D70 (the content of whey protein is 12%), 20Kg of vegetable fat powder, 1Kg of lactose, 100g of compound vitamin, 200g of compound mineral, 1Kg of stabilizer, 0.4Kg of taurine and the balance of water. Wherein the selection of the compound vitamin and the compound mineral substance is in the following range, and the compound vitamin with the total weight of 100g and the compound mineral substance with the total weight of 200g are obtained:

The emulsion stabilizer is selected as follows: carrageenan (added in 0.01 wt%), locust bean gum (added in 0.02 wt%), and mono/di/tri fatty acid glyceride (added in 0.02 wt%).

(1) Checking and accepting the raw milk:

(2) Pretreating raw milk:

(3) Preparing materials:

Adding water at 25 deg.C, mixing with vitamins, and adding into mixing tank.

Stirring, uniformly mixing and fixing the volume:

(4) Preheating and homogenizing:

preheating: the preheating temperature is 65-90 ℃.

(5) UHT sterilization:

the sterilization temperature is 142 ℃ and the sterilization time is 2 seconds. UHT sterilization can adopt various sterilization modes such as tubular steam sterilization, plate steam sterilization and the like.

(6) And (3) cooling:

(7) Sterile on-line addition:

for the heat-sensitive nutritional component vitamins, an online addition process (post-sterilization addition process) is selected. Namely, the compound vitamin is stored in a sterile bag (or a tank, etc.) in a liquid sterile state, and is connected with a sterile adding system to add the heat-sensitive component into the sterile tank or quantitatively add the heat-sensitive component into a pipeline.

(8) And (4) sterile filling, and obtaining a finished product:

Example 4

500Kg of milk, 10Kg of concentrated whey protein 34 (whey protein content 33%), 100Kg of desalted whey powder D70 (whey protein content 12%), 100Kg of vegetable fat powder, 10Kg of lactose, 500g of vitamin complex, 600g of compound mineral, 8Kg of stabilizer, 0.6Kg of taurine and the balance of water. Wherein the selection of the compound vitamin and the compound mineral substance is in the following range, and the compound vitamin with the total weight of 500g and the compound mineral substance with the total weight of 600g are obtained:

The emulsion stabilizer is selected from: guar gum (added in an amount of 0.1% by weight), mono/di/triglyceride (added in an amount of 0.05% by weight), and monoglyceride (added in an amount of 0.05% by weight).

The preparation method is the same as example 1.

Example 5

250Kg of milk, 5Kg of concentrated whey protein 34 (the content of whey protein is 33%), 53Kg of desalted whey powder D70 (the content of whey protein is 12%), 40Kg of vegetable fat powder, 1Kg of lactose, 130g of compound vitamin, 330g of compound mineral, 3.3Kg of stabilizer, 0.8Kg of taurine and the balance of water. Wherein the selection of the compound vitamin and the compound mineral substance is in the following range, and the compound vitamin with the total weight of 130g and the compound mineral substance with the total weight of 330g are obtained:

the weight ratio of the compound vitamin is as follows: vitamin A1375.3-5394.6IU, vitamin D₃252-884IU, 3-35.3U of vitamin E, 62.5-442mg of vitamin C, 25-191.8 mu g of vitamin K and vitaminBiotin B₁350-₂350-3510.5 μ g, vitamin B₆212.5-1327.5 μ g, vitamin B₁₂0.625-10.6 mu g, 1.75-11.06mg nicotinic acid, 14100 mu g pantothenic acid 2375, 62.5-354 mu g folic acid and 10-70.8 mu g biotin.

The emulsion stabilizer is selected from: guar gum (added in an amount of 0.05% by weight), mono/di/triglyceride (added in an amount of 0.02% by weight), and a mono dry ester (added in an amount of 0.02% by weight).

The preparation method is the same as example 2.

Example 6

240Kg of milk, 6Kg of concentrated whey protein 34 (the content of whey protein is 33%), 55Kg of desalted whey powder D70 (the content of whey protein is 12%), 50Kg of vegetable fat powder, 2Kg of lactose, 200g of compound vitamin, 350g of compound mineral, 3.4Kg of stabilizer, 0.9Kg of taurine and the balance of water. Wherein the selection of the compound vitamin and the compound mineral substance is in the following range, and the compound vitamin with the total weight of 200g and the compound mineral substance with the total weight of 350g are obtained:

The composite mineral substance is one or a combination of a plurality of the following components in percentage by weight: 350-1302.5mg of calcium, 708mg of phosphorus 150-19 mg, 30-106.2mg of magnesium, 350-1268.5mg of potassium, 1.8-38.4mg of iron, 3-10.6mg of zinc, 413mg of sodium 125-40 μ g of iodine, 210-855.5 μ g of copper and 6.25-734.5 μ g of manganese. The emulsion stabilizer is selected from: phospholipid (added in an amount of 0.1% by weight), mono/di/tri fatty acid glyceride (added in an amount of 0.05% by weight), and sucrose ester (added in an amount of 0.1% by weight).

The preparation method is the same as example 3.

Example 7

230Kg of milk, 7Kg of concentrated whey protein 34 (the content of whey protein is 33%), 60Kg of desalted whey powder D70 (the content of whey protein is 12%), 60Kg of vegetable fat powder, 3Kg of lactose, 220g of compound vitamin, 400g of compound mineral, 3.6Kg of stabilizer, 1.0Kg of taurine and the balance of water. Wherein the selection of the compound vitamin and the compound mineral substance is in the following range, the compound vitamin with the total weight of 220g and the compound mineral substance with the total weight of 400g are obtained:

The emulsion stabilizer is selected from: phospholipid (added in an amount of 0.05% by weight), mono/di/tri fatty acid glyceride (added in an amount of 0.02% by weight), and sucrose ester (added in an amount of 0.05% by weight).

The preparation method is the same as example 3.

Although the conception and the embodiments of the present invention have been described in detail, those skilled in the art will recognize that various changes and modifications may be made therein without departing from the scope of the appended claims.

The product of the invention has the following effects:

animal tests such as acute toxicity test, genetic toxicity test, 30-day feeding test, traditional teratogenesis test and the like are carried out on the product, and the product is safe and nontoxic; and has the function of promoting the growth of mice.

300 infants born in 2006-2007 and 9-month were selected for the test, 150 infants were male and 150 infants were female. These infants are the first fetus of term, and have a weight of 2.9-3.2kg and a body length of 49-51cm at birth. No disease in 0-30 days. Infants with the same age in the month were fed with the same group of infants with no statistical difference in length, weight, and head circumference. Parents are the support or volunteers of the program. There was no statistical difference in parental cultural degree and family economic status between the two groups of infants. The screened infants do not belong to the population with lactose intolerance and milk protein inadaptation.

According to experimental design, the infant formula milk powder feeding group is divided into a male infant group and a female infant group, and each group is divided into a breast feeding group, an infant formula liquid milk group and an infant formula powder feeding group.

Feeding breast milk for 3 months, starting grouping test, and measuring the indexes of weight, body length, upper arm circumference and the like which reflect the growth and development of the infant. The recommended liquid feeding amounts are shown in table 1. The feeding amount of the formula powder is converted into the volume number of the instant state.

Table 1 suggested feeding amounts

	Mean body weight	Amount of feed
	Mean body weight	Amount of feed		Age of the month	kg	ml	Number of times of feeding for 24h
2 months old	4.67	170	5	Age of the month	kg	ml	Number of times of feeding for 24h

4 months old	6.49	230	5
4 months old	6.49	230	5	6 months old	7.49	250	4

The results of different feeding modes and infant physique development are shown in table 2.

TABLE 2 feeding method and results x + -s of baby physique development

As can be seen from table 2, the differences between the infant formula group, the infant formula group and the breastfeeding group become smaller from 3 months to 6 months. That is, as the age of the infant increases, the differences in physical development of the infant from feeding to feeding are reduced. In addition, it can be seen that the infant formula group had better results of developing the physical constitution of the infants than the infant formula group. The infant formula milk overcomes the difference of water adding proportion when the formula powder is artificially fed, and ensures the reasonable content of the nutrient components; the disadvantages of non-uniformity and coarse particles in brewing are also avoided. Research shows that the infant formula milk has balanced nutrition, fine and smooth taste and easy absorption, and can meet the requirements of normal growth and development of infants.

Claims

1. The liquid milk suitable for the babies of birth to 6 months old is characterized in that: the product comprises the following components in percentage by weight: 200Kg of milk, 1 to 10Kg of whey protein 34 (the content of whey protein is 33%), 20 to 100Kg of desalted whey powder D70 (the content of whey protein is 12%), 20 to 100Kg of vegetable fat powder, 1 to 10Kg of carbohydrate, 100g of vitamin complex, 200g to 600g of complex mineral, 1 to 8Kg of stabilizer, 300 Kg to 700Kg of water and 0.1 to 1Kg of taurine.

2. The liquid infant milk according to claim 1, wherein: the proportion of the added whey protein is that the weight ratio of the whey protein to the casein in the final product is (7:3) - (1: 1).

3. The liquid infant milk according to claim 2, wherein: the proportion of the added whey protein is 3:2 of the weight ratio of the whey protein to the casein in the final product.

4. The liquid infant milk according to claim 1, 2 or 3, wherein: the whey protein is derived from concentrated Whey Protein (WPC) or desalted whey powder; the preferred preparation method of the concentrated whey protein 34(WPC34) comprises the following steps: the whey is produced by membrane treatment, evaporation, concentration and spray drying, the whey protein content is more than or equal to 33 percent, and the heat stability is good.

5. The liquid infant milk according to claim 1, wherein: the desalted whey powder D70 is characterized in that: the protein is produced by carrying out membrane treatment, evaporation, concentration and spray drying on whey, wherein the content of whey protein is more than or equal to 12 percent, the ash content is less than or equal to 0.1 percent, and the heat stability is good.

6. The liquid infant milk according to claim 1, wherein: the addition ratio of the vegetable fat powder is preferably such that the weight ratio of linoleic acid to alpha-linolenic acid in the final product is in the range of (5:1) - (15: 1).

7. The liquid infant milk according to claim 1 or 6, wherein: the vegetable fat powder comprises: the natural soybean oil and the corn oil clear are produced by refining, evaporating, concentrating and spray drying, the content of unsaturated fatty acid is more than or equal to 50 percent, and the thermal stability is good.

8. The liquid infant milk according to claim 1, wherein: the carbohydrate is lactose or oligosaccharide, preferably the oligosaccharide is: malto-oligosaccharide, isomaltooligosaccharide, raffinose (consisting of glucose, fructose and galactose), stachyose (consisting of trisaccharide constituting raffinose plus one galactose), soybean oligosaccharide (a-galactosides, mainly consisting of stachyose tetrasaccharide, raffinose, Vabasose and the like, which are commercially available), lactose and chicory plants.

9. The liquid infant milk according to any one of claims 1 to 8, wherein: the types of the compound vitamins in the infant liquid milk and the weight of each kilogram of the final product are as follows: vitamin A1375.3-5394.6IU, vitamin D₃252-884IU, 3-35.3U of vitamin E, 62.5-442mg of vitamin C, 25-191.8 mu g of vitamin K and vitamin B₁350-₂350-3510.5 μ g, vitamin B₆212.5-1327.5 μ g, vitamin B₁₂0.625-10.6 mu g, 1.75-11.06mg nicotinic acid, 14100 mu g pantothenic acid 2375, 62.5-354 mu g folic acid and 10-70.8 mu g biotin.

10. The liquid infant milk according to claim 1, wherein: the types of the compound minerals in the infant liquid milk and the weight of each kilogram of the infant liquid milk are as follows: 350-1302.5mg of calcium, 708mg of phosphorus 150-19 mg, 30-106.2mg of magnesium, 350-1268.5mg of potassium, 1.8-38.4mg of iron, 3-10.6mg of zinc, 413mg of sodium 125-40 μ g of iodine, 210-855.5 μ g of copper and 6.25-734.5 μ g of manganese;

preferably, the added minerals are iron, zinc, calcium, magnesium, iodine, manganese and copper sources:

iodine is provided by potassium iodide;

manganese is provided by manganese sulfate;

the copper is provided by copper sulfate.

11. Liquid milk according to claim 1, characterized in that: the emulsion stabilizer is selected from: two or more of phospholipid, carrageenan, guar gum, locust bean gum, mono/di/tri fatty acid glyceride, monoglyceride and sucrose ester; the addition amount is 0.01-0.6% by weight; the preferred range is 0.1% -0.4%; wherein, the preferred combination of carrageenan (the addition amount is 0.01-0.05% by weight), locust bean gum (the addition amount is 0.02-0.08% by weight), and mono/di/triglyceride (the addition amount is 0.02-0.08% by weight); or preferably guar gum (added in an amount of 0.05-0.1 wt%), mono/di/triglyceride (added in an amount of 0.02-0.05 wt%), and mono-dry ester (added in an amount of 0.02-0.05 wt%); or preferably phospholipid (added in an amount of 0.05-0.1 wt%), mono/di/triglyceride (added in an amount of 0.02-0.05 wt%), and sucrose ester (added in an amount of 0.05-0.1 wt%).

12. Liquid milk according to claim 1, characterized in that: the taurine has the following functions: taurine is an essential amino acid for the growth and development of infants. Taurine promotes brain growth and enhances immunity.

13. The method for preparing liquid infant milk according to any one of claims 1-12, wherein: the method comprises the following steps:

(1) checking and accepting raw milk; (2) pretreating raw milk; (3) preparing materials; (4) preheating and homogenizing; (5) sterilizing; (6) cooling; (7) sterile addition; (8) sterile filling and obtaining finished products;

wherein, the sterile adding method in the step (7) comprises the following steps: for the heat-sensitive nutritional components, an online adding process is selected, the heat-sensitive components are stored in a sterile bag or a sterile tank in a liquid sterile state, a sterile adding system is connected, and the heat-sensitive components are added into the sterile tank or quantitatively added into a pipeline.