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A kind of compound enzyme nutrient emulsion and its preparation method and the application of compound enzyme

A technology of nutritional emulsion and compound enzyme preparation, applied in food science and other directions, can solve the problems of increasing product cost, patient's physical discomfort, etc., and achieve the effect of improving sensory characteristics and stability, good sensory quality and stability

Active Publication Date: 2020-12-15
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of these additives increases the cost of the product on the one hand, and on the other hand, because the additional additives are not the nutrients required by the patient, it may cause the patient's physical discomfort.

Method used

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  • A kind of compound enzyme nutrient emulsion and its preparation method and the application of compound enzyme
  • A kind of compound enzyme nutrient emulsion and its preparation method and the application of compound enzyme

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A compound enzyme nutritional emulsion, the raw material is composed of: whey protein 2.0%; olive oil 5%; maltodextrin 15%; the amount of glucose oxidase added in the compound enzyme is 5U / g maltodextrin and the amount of transglutaminase added 10U / g whey protein, protease added 10000U / g whey protein; multivitamin 0.1%; multimineral 0.1%; the balance is water. The composition of the multivitamins and multiminerals refers to the requirements of the Chinese Resident Diet (DRIs) guidelines.

[0030] The preparation method of above-mentioned emulsion is as follows:

[0031] S1: Add distilled water at a temperature of 50°C to a mixture containing protein (whey protein) and carbohydrates (maltodextrin), stir well until fully hydrated, and obtain a protein / carbohydrate aqueous solution;

[0032] S2: Pour the weighed oil (olive oil), compound minerals and multi vitamins into the above protein / carbohydrate aqueous solution, and turn on the homogenizer for emulsification. The ho...

Embodiment 2

[0038] A compound enzyme nutritional emulsion, the raw material composition is: hydrolyzed whey protein 4.0%; peanut oil 6%; maltodextrin 5%; The added amount is 50U / g hydrolyzed whey protein, the added amount of protease is 2000U / g hydrolyzed whey protein; the multivitamin 0.1%; the multimineral 0.1%; the balance is water. The composition of the multivitamins and multiminerals refers to the requirements of the Chinese Resident Diet (DRIs) guidelines.

[0039] The preparation method of above-mentioned emulsion is as follows:

[0040] S1: Add distilled water at a temperature of 60°C to a mixture containing protein (hydrolyzed whey protein) and carbohydrates (maltodextrin, sucrose), and stir until fully hydrated to obtain a protein / carbohydrate aqueous solution;

[0041] S2: Pour the weighed oil (peanut oil), complex minerals and multivitamins into the above protein / carbohydrate aqueous solution, and turn on the homogenizer for emulsification. The homogenization speed is 7000r / ...

Embodiment 3

[0047] A compound enzyme nutritional emulsion, the raw material is composed of: soybean protein isolate 6.0%; sunflower oil 6%; sucrose 8%, glucose 5%; the amount of glucose oxidase added in the compound enzyme is 35U / g glucose, transglutaminase added 80U / g soybean protein isolate, protease added 5000U / g soybean protein isolate; complex vitamin 0.1%; complex mineral 0.1%; the balance is water. The composition of the multivitamins and multiminerals refers to the requirements of the Chinese Resident Diet (DRIs) guidelines.

[0048] The preparation method of above-mentioned emulsion is as follows:

[0049] S1: Add distilled water at a temperature of 70°C to the mixed powder containing protein (soy protein isolate) and carbohydrates (sucrose, glucose), and stir until fully hydrated to obtain a protein / carbohydrate aqueous solution;

[0050] S2: Pour the weighed oil (sunflower oil), complex minerals and multivitamins into the above protein / carbohydrate aqueous solution, and turn o...

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Abstract

The invention belongs to the technical field of processing of nutritional formula food, and discloses a complex enzyme nutritional emulsion. The complex enzyme nutritional emulsion comprises the following raw materials: protein, fat, carbohydrate, a complex enzyme preparation, complex vitamins, complex minerals and water, and the complex enzyme preparation comprises glucose oxidase, transglutaminase and protease. The protein, the fat and the carbohydrate respectively account for 2.0-10.0%, 1.0-20.0% and 5.0-20.0% of the nutritional emulsion in mass fractions. Counted by activity unit, the addition amounts of the glucose oxidase, the transglutaminase and the protease in the nutritional emulsion are respectively 5-50U / g carbohydrate, 10-100U / g protein and 2000-10000U / g protein. The nutritional emulsion provided by the invention is prepared through enzyme catalysis reaction and needs not to be added with any artificial or chemically synthesized emulsifying agents, thickening agents, stabilizing agents, antioxidants and the like, and the nutritional emulsion has good sense quality, storage stability and safety property.

Description

technical field [0001] The invention belongs to the technical field of nutritional formula food processing, and in particular relates to a compound enzyme nutritional emulsion, a preparation method thereof and an application of the compound enzyme. Background technique [0002] In recent years, aiming at the malnutrition of critically ill patients and patients after surgery, it has become a trend to use clinical nutritional preparations that can reduce the morbidity and mortality of patients, prolong the life of critically ill patients, and reduce the medical costs of patients. Clinical nutrition preparations are mainly divided into enteral nutrition preparations and parenteral nutrition preparations. Compared with parenteral nutrition preparations, enteral nutrition preparations can promote the proliferation and repair of intestinal mucosal cells, and help maintain the integrity of intestinal mucosal structure and immune barrier function , to avoid the systemic inflammatory...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00
Inventor 刘光张名位魏振承马永轩刘磊唐小俊黄菲张雁张瑞芬邓媛元贾栩超董丽红李健雄
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI