The Research And Development Of The Ginger Milk Powder Against Atherosclerosis (AS)

Currently the incidence of cardiovascular diseases is very popular and is increasing steadily. The suffers tend to younger and younger. The pharmaceutical treatment can cause serious side-effect and is very expensive. Diets can prevent and ameliorate cardiovascular diseases.This study designed a milk powder formula according to the pathology of the cardiovascular diseases, the process, determination, quality-control and function of the milk powder were also studied. Its ingredients were mainly based on fresh milk, ginger extract, soybean protein, honey and fructooligosaccarides. The content of the main nutrients of this milk powder was adjusted according to the nutritional recommendation of the susceptible people and sufferers of cardiovascular diseases. The energy was design 360~450kcal/100g.The protein, fat and carbohydrate were designed during 19~21%,13~15%,52~60% respectively. Certain vitamins (VB5,VB6,Vc,VE,VBi2,folacin,choline) and trace mineral elements(Cr, Zn, Se, Ca) related with cardiovascular diseases were fortified, The ginger extract was also added. The formula of the milk powder was designed by the method of programming optimum which makes the formula acceptable and the cheapest. The vitamins and trace mineral elements are balanced according to the raw materials' usage. The optimum formula (per lOOg milk powder, based in dry matter) is as follows: fresh milk 39.60g; nonfat milk powder 5.86g; soybean oil 1.37g; soybean isolated proteinl.91g; whey powder 41.01g; honey 7.97g; fructooligosaccaride 2.27g.The processing of the ginger extract is as follows: cleaning, slicing, milling by colloidal mill, filtrating, flushing the residue and incorporating them, homogenizing the filtrate, sterilizing, deairing, cooling, adding the -CD, filtering, determining of enzyme-deactivation and storing. The processing condition of the ginger extract was determined by following experiments:(1) Piquancy Enwrapping Experiment the -CD is added at 60 at 1.0/100ml.(2) Filtrating Mesh Diameter Experiment the filtering mesh is designed at 140.(3) Enzyme-Deactivating Temperature Experiment the optimum enzyme deactivating temperature is 85~90 .(4) Ascorbic Acid Addition Experiment the ascorbic acid is added at 0.05%.The processing condition of the milk powder is as follows: pretreatment. standardization mixing, homogenization, sterilization, concentration, spray drying, packaging and storing. The processing condition of the milk powder was determined by following experiments:(1) Taste Simulating Experiment of Milk Powder(L33 orthogonal) the optimumformula is milk powder 14g, fructooligosaccarides 0.5g, honey 1.3g, ginger extract 2. 0ml in 100ml milk.(2) The Condensed Milk Simulating Experiment the acidity, viscosity and Be of the condensed milk is 6.54, 1.324 Kr3Pa-s(20 ), 16 Be.The content of the gingerols in ginger, ginger powder and ginger extract were 0.62%,4.77% and 0.41% which were determined by the Folin-hydroxybenzene method.The sensory standard, the physic-chemical standard and the microbiological standard were established. The milk powder fulfilled both the enterprise standard and the national standard in sensual examination, chemical and physical examination and the microbiologic examination.. The nutrition of the milk powder was estimated by the INQ method which showed it satisfied not only the energy requirements but also the nutrients requirements. It showed that the milk powder had a longer shelf time in that the cfu and MPN of the milk powder decreased during the storage. Nutrients in the formula milk powder also fulfilled the standard during the guarantee time(6 month). It well kept the flavor of the fresh milk and maintained the bioactivity of the gingerols.The function of the formula milk have been tested by the Wistar rats which were offered with certain milk powder. The ginger extract and the milk powder could reduce the total cholesterol(TC) and the total triglyceride(TG)in serum obviously when controlled with high f...