Nutritional emulsion as well as preparation method and application thereof

A nutritional emulsion and coarse emulsion technology, which is applied in the fields of pharmaceutical formula, emulsion delivery, cosmetic preparations, etc., can solve problems such as poor stability, and achieve the effect of simple operation and controllable process parameters

Inactive Publication Date: 2017-05-10
SUN YAT SEN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Based on this, it is necessary to address the problem of poor stability of traditional nutr

Method used

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  • Nutritional emulsion as well as preparation method and application thereof
  • Nutritional emulsion as well as preparation method and application thereof
  • Nutritional emulsion as well as preparation method and application thereof

Examples

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preparation example Construction

[0047] This embodiment also provides a preparation method of nutritional emulsion, which includes the following steps:

[0048] Step 1: Dissolving protein in water to fully hydrate to obtain protein aqueous solution;

[0049] Step 2: dissolving the hydrophilic antioxidant and carbohydrates in the aqueous protein solution to obtain an aqueous phase solution;

[0050] Step 3: dissolving the hydrophobic antioxidant in oil to obtain an oil phase solution;

[0051] Step 4: Mixing and shearing the aqueous phase solution and the oil phase solution to form rough emulsion;

[0052] Step 5: Carry out emulsification and homogenization treatment on the coarse milk, and obtain it.

[0053] The hydration time in step 1 is preferably but not limited to 1-24 hours, as long as the protein is fully hydrated.

[0054] The temperature for dissolving in step 3 is 25-180° C., and the time for dissolving is 1-50 minutes. Vortex is used for dissolving, and the time for vortexing is 1-10 minutes. ...

Embodiment 1

[0064] A clinical nutritional emulsion, each 100mL is prepared from the following raw materials, as shown in Table 1.

[0065] Table 1

[0066]

[0067] The preparation method of above-mentioned clinical nutrition emulsion comprises the following steps:

[0068] (1) Dispersing and dissolving sodium caseinate in ultrapure water, fully hydrating with magnetic stirring at room temperature for 4 hours, to obtain an aqueous protein solution, which is an aqueous phase solution;

[0069] (2) Vortex perilla oil and linseed oil at room temperature for 2 minutes to obtain a mixed oil solution, which is an oil phase solution;

[0070] (3) Stir and mix the oil phase solution and the water phase solution, and disperse at a high speed for 60 seconds under the condition of a rotating speed of 10000r / min to obtain a coarse milk;

[0071] (4) Coarse milk was homogenized under high pressure, the number of homogenization cycles was 5, and the homogenization pressure was 500 bar, to prepare ...

Embodiment 2

[0074] A clinical nutritional emulsion, each 100mL is prepared from the following raw materials, as shown in Table 2. ()

[0075] Table 2

[0076]

[0077] The preparation method of above-mentioned clinical nutrition emulsion comprises the following steps:

[0078] (1) Dispersing and dissolving sodium caseinate in ultrapure water, fully hydrating with magnetic stirring at room temperature for 4 hours, to obtain an aqueous protein solution, which is an aqueous phase solution;

[0079] (2) Vortex perilla oil and linseed oil at room temperature for 2 minutes to obtain a mixed oil solution, which is an oil phase solution;

[0080] (3) Stir and mix the oil phase solution and the water phase solution, and disperse at a high speed for 60 seconds under the condition of a rotating speed of 10000r / min to obtain a coarse milk;

[0081] (4) Coarse milk was homogenized under high pressure, the number of homogenization cycles was 5, and the homogenization pressure was 500 bar, to prep...

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Abstract

The invention relates to a nutritional emulsion as well as a preparation method and application thereof. The nutritional emulsion is prepared from grease, water, an antioxidant, protein and a carbohydrate, wherein the antioxidant is mixture of a hydrophilic antioxidant and a hydrophobic antioxidant. The nutritional emulsion provided by the invention has good stability, thus not having the phenomena such as oil precipitation, layering, sedimentation and flocculation after standing for a long time, and being free from unpleasant odor. Any emulsifying agent and stabilizer do not need to be added into an emulsion system of the nutritional emulsion additionally, and the pH (potential of hydrogen) value of the product does not need to be adjusted. The preparation method of the nutritional emulsion is simple and convenient to operate, easy in control of technological parameters, economical and easy to apply, thus being suitable for industrial production. The nutritional emulsion can be widely applied to preparation of enteral nutrition preparations, health food, pharmaceutical preparations, drink or cosmetics, and is especially suitable for preparing clinical nutritional preparations.

Description

technical field [0001] The invention relates to the field of nutritional food, in particular to a nutritional emulsion and its preparation method and application. Background technique [0002] At present, malnutrition is a common problem for clinical critically ill patients and patients after surgery, which seriously affects the incidence of related complications and patient prognosis, increases the pain of patients, and prolongs the length of hospital stay. The emergence of clinical nutrition preparations has improved this problem, which is mainly divided into enteral nutrition preparations and parenteral nutrition preparations. Since enteral nutrition preparations can better meet the physiological needs of the human body and improve pathological conditions, with the development of clinical application, the advantages of enteral nutrition preparations are gradually highlighted compared with parenteral nutrition preparations. However, enteral nutrition preparations usually ...

Claims

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Application Information

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IPC IPC(8): A23L33/00A61K9/107A61K47/22A61K47/10A61K8/67A61K8/34A61K8/06A61Q19/00A61K38/17A61P3/02A61K36/32A61K36/55
CPCA61K38/1709A61K47/10A61K47/22A61Q19/00A61K8/06A61K8/347A61K8/676A61K8/678A61K9/107A61K36/32A61K36/55A23V2002/00A61K2800/522
Inventor 吴传斌王心怡朱春娥潘昕姚燚杰冯敏冯地桑
Owner SUN YAT SEN UNIV
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