Nutritional direct drinking powder containing egg yolk globulin and preparation method thereof

Abstract

The invention belongs to the technical field of nutritional powder, and particularly relates to nutritional direct drinking powder containing egg yolk globulin and a preparation method thereof.The nutritional direct drinking powder containing the egg yolk globulin is prepared from, by weight, 30-45 parts of IgY micro-capsule powder, 35-40 parts of whey protein hydrolysate, 5-12 parts of maltodextrin, 8-10 parts of erythritol, 4-6 parts of fructo-oligosaccharide and 0.5-1 part of pectin. 0.01 to 0.03 part of vitamin, and 0.005 to 0.01 part of butyl hydroxy anisd. The nutritional direct drinking powder prepared by the preparation method disclosed by the invention is fine and smooth in mouth feel and rich in protein composition, the multilayer microencapsulated IgY prepared by utilizing an emulsification technology can keep activity in gastric acid and enzyme environments, the oral bioavailability of the IgY is improved, and the organism immunity is enhanced while nutrition is provided.

Description

Technical Field

[0001] The invention belongs to the technical field of nutritional powders, and in particular relates to a nutritional direct drinking powder containing egg yolk globulin and a preparation method thereof. Technical Background

[0002] In recent years, as consumers pay more and more attention to health and nutrition, the market demand for functional foods and nutritional supplements has continued to expand. As one of the convenient supplement forms, nutritional direct drinking powder is widely favored by consumers because of its easy portability, quick consumption and versatility. Protein is often used as the core ingredient of nutritional direct drinking powder because it can provide a variety of amino acids required by the human body, promote metabolism, regulate immune function, etc. Among them, egg yolk globulin (IgY), as an active protein component extracted from egg yolk, has abundant sources, large yields, and high nutritional value. It has great application prospects in daily nutritional supplementation for the human body. Its properties are similar to IgG in mammals, but it will not activate the complement system in the human body, nor will it bind to Fc receptors, rheumatoid factors, staphylococcal protein A and staphylococcal protein G, etc. It has good safety and antibacterial and antiviral properties. IgY can enhance the body's ability to resist pathogens through passive immunity, and is particularly suitable for people with low immunity and special nutritional needs. However, since IgY is easily degraded and inactivated in an acidic or enzymatic environment, resulting in a low absorption rate in the intestine, its application in the field of oral nutritional powder is limited.

[0003] In addition, most of the nutritious drinking powders in the current market focus on the screening of nutrients and the composition of the formula, but lack research and optimization on the absorption and utilization process of nutrients in the body. Therefore, there is an urgent need to design a nutritious drinking powder that is rich in nutrition, diverse in functions, and has high oral bioavailability, which can promote the absorption of nutrients while providing nutrition and improve human immunity. Summary of the invention

[0004] In view of the above situation, the present invention provides a nutritious direct drinking powder containing egg yolk globulin and a preparation method thereof, with hydrolyzed whey protein as the main nutrient, soy protein as the first layer of microencapsulation material, and its good gelling performance can effectively encapsulate IgY, and sodium alginate is used as the second layer of microencapsulation material, and emulsification technology is used to further enhance the structural strength of IgY microcapsules, reduce the influence of gastric acid and gastric digestive enzymes on its activity, improve its absorption in the intestine, and effectively solve the problem of low oral utilization rate of IgY. At the same time, soy protein, as a plant-derived protein, can provide the body with comprehensive dietary protein together with animal-derived hydrolyzed whey protein and IgY, ensure balanced nutrition, and enhance human immunity.

[0005] In order to achieve the above object, the technical solution adopted by the present invention is as follows: The invention provides a nutritious direct drinking powder containing egg yolk globulin. The nutritious direct drinking powder comprises the following components in parts by weight: 30-45 parts of IgY (egg yolk globulin) microcapsule powder, 35-40 parts of hydrolyzed whey protein, 5-12 parts of maltodextrin, 8-10 parts of erythritol, 4-6 parts of oligofructose, 0.5-1 part of pectin, 0.01-0.03 parts of vitamins, and 0.005-0.01 parts of butylated hydroxyanisole.

[0006] Furthermore, the oligofructose is derived from sucrose.

[0007] Furthermore, the vitamins contain the following components in weight percentage: 72.9% vitamin C, 10% vitamin E, 5% vitamin B1, 5% vitamin B2, 5% vitamin B6, 2% vitamin A, and 0.1% vitamin D.

[0008] Furthermore, the IgY microcapsule powder is prepared from the following components: IgY-soy protein micro-micelles, modified soybean lecithin, medium-chain triglycerides, sodium alginate and deionized water.

[0009] The IgY-soy protein micro-micelles are prepared from the following raw materials: IgY, soy protein, 0.01 mM citric acid solution and deionized water. The preparation method of the IgY-soy protein micro-micelles comprises the following steps: A1: Weigh IgY, soy protein, 0.01 mM citric acid solution and deionized water in a mass ratio of 1:1-2:10:10, add the weighed IgY into the 0.01 mM citric acid solution, and stir manually at room temperature until dissolved to obtain an IgY acid solution; A2: Add the weighed soy protein into deionized water and stir continuously for 20 min under a constant temperature magnetic stirrer at a stirring speed of 100 r / min and a stirring temperature of 30°C to obtain a soy protein solution; A3: The IgY acid solution prepared in step A1 was slowly added to the soy protein solution obtained in step A3. During the process, stirring was continued under a constant temperature magnetic stirrer at a temperature of 50°C. After the IgY acid solution was completely added to the soy protein solution, stirring was continued for 30 min at a stirring speed of 100 r / min to obtain an IgY-soy protein composite solution. The IgY-soy protein composite solution was quickly cooled to 15°C in an ice water bath to obtain IgY-soy protein micromicelles.

[0010] The method for preparing the IgY microcapsule powder comprises the following steps: B1: Weigh modified soybean lecithin and medium-chain triglycerides in a mass ratio of 1:20, add the weighed modified soybean lecithin to the medium-chain triglycerides in a constant temperature magnetic stirrer and stir for 3 min until dissolved, with a stirring speed of 100 r / min and a stirring temperature of 40°C to obtain a modified soybean lecithin solution as the oil phase; B2: adding the IgY-soy protein micelles as the aqueous phase to the modified soybean lecithin solution obtained in step B1 at a mass ratio of 2:1 to form an emulsion, and placing the emulsion in a high-speed emulsifying homogenizer for homogenization at a stirring speed of 8000 r / min and a homogenization time of 3 min to obtain an IgY primary emulsion as the core material; B3: Weigh sodium alginate and deionized water in a ratio of 1 g: 20 mL, add the weighed sodium alginate into the deionized water, and stir continuously for 40 min at room temperature with a magnetic stirrer at a speed of 150 r / min until the sodium alginate is completely dissolved to obtain a sodium alginate solution as a capsule material; B4: The IgY primary emulsion obtained in step B2 was added to the sodium alginate solution obtained in step B3 at a mass ratio of 1:3, placed in a magnetic stirrer, stirred at 150 r / min for 30 min, and then ultrasonicated using an ultrasonic crusher with an oscillation frequency of 15 kHz, an ultrasonic power of 200 W, and an ultrasonic time of 5 min (on for 3 s, off for 2 s) to obtain an IgY microcapsule solution; B5: The IgY microcapsule solution obtained in step B4 was spray dried using a spray dryer and passed through a 60-mesh sieve, with an inlet temperature of 140°C, an atomizer speed of 2400 r / min, and a feed rate of 20 mL / min to obtain IgY microcapsule powder.

[0011] The present invention also provides a method for preparing a nutritious drinking powder containing egg yolk globulin, which specifically comprises the following steps: (1): Weigh 30-45 parts of IgY microcapsule powder, 35-40 parts of hydrolyzed whey protein, 5-12 parts of maltodextrin, 8-10 parts of erythritol, 4-6 parts of oligofructose, 0.5-1 part of pectin, 0.01-0.03 parts of vitamins, and 0.005-0.01 parts of butylated hydroxyanisole; (2): using a grinder to grind the whey protein hydrolysate, maltodextrin, erythritol, oligofructose and pectin weighed in step (1) at a blade speed of 5000 r / min, and transferring the ground material to a three-dimensional motion mixer for premixing after passing through a 60-mesh sieve at a speed of 10 r / min for 3 min to obtain a premixed material; (3): Add the IgY microcapsule powder and vitamins weighed in step (1) to the premixed material obtained in step (2), mix for 5 minutes, then add the butylated hydroxyanisole weighed in step (1), and continue mixing for 2 minutes to obtain a total mixed material; (4): The total mixed material obtained in step (3) is sterilized by microwave sterilization equipment, with a microwave power of 20 kW, a sterilization temperature of 70°C, and a sterilization time of 5 min. After cooling to room temperature, a nutritious direct drinking powder containing egg yolk globulin is obtained.

[0012] The beneficial effects achieved by the present invention are as follows: The nutritious direct drinking powder containing egg yolk globulin prepared by the present invention provides rich nutrients required by the human body through scientific prescription design, and improves the absorption efficiency of protein at the same time. IgY microcapsule powder is used as the main active ingredient, and the microcapsule technology is used to effectively protect the activity of IgY, prevent it from being decomposed by digestive enzymes in the gastrointestinal environment, thereby improving its bioavailability. Soy protein comes from natural plants and can provide a variety of amino acids to the human body. Due to the presence of hydrophilic and hydrophobic parts in the structure, it can form a stable structure in an aqueous solution. During the preparation of IgY microcapsules, when an acidic IgY solution is added to a soybean protein solution, the increase in environmental pH increases the solubility of IgY, which is conducive to entering the hydrophobic cavity formed by soybean protein, forming a gel-like micro-micelle to protect IgY. Sodium alginate, as the capsule material part of the microcapsule, has the functions of acid resistance, gelation, emulsification, controlled release, etc. After mixing with the IgY micro-micelle emulsion, it forms an intermolecular hydrogen bond by combining with the hydroxyl group in the soybean protein structure, strengthens the strength of the microcapsule structure, and can also play a role in stabilizing the system. At the same time, sodium alginate also has the functions of lowering blood pressure, lowering blood lipids, lowering cholesterol, increasing satiety, and accelerating gastrointestinal motility. As a high-quality protein source, hydrolyzed whey protein is rich in essential amino acids for the human body, which can provide the human body with nutrients that can be quickly absorbed, enhance muscle strength, and promote the absorption of IgY by the intestines. Maltodextrin and oligofructose have a light powder texture, which makes the product taste delicate and easy to eat directly. Together, they provide energy and supplement dietary fiber for the body, promote the proliferation of beneficial bacteria in the intestines, and regulate the balance of intestinal microecology. In addition, the slight sweetness of oligofructose can also increase the flavor. With the refreshing sweetness of erythritol, there is no bitterness when eating, which is suitable for consumers of different ages. Pectin can improve the stability and taste of the powder, and also has certain gel properties, which further helps control the release rate of nutrients such as IgY.

[0013] Compared with the prior art, the present invention improves the oral bioavailability of IgY through microencapsulation technology, ensures the balance of nutrients through reasonable component design, and achieves more efficient nutrient absorption, which meets the needs of modern people for healthy, low-calorie, functional foods. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 The present invention is a flow chart for preparing a nutritious drinking powder containing egg yolk globulin; Figure 2 This is a schematic diagram of the structure of the IgY microcapsule prepared by the present invention; Figure 3 This is a scanning electron microscope micrograph of the IgY microcapsules prepared in Example 1-3 using an IgY:soy protein mass ratio of 1:1; Figure 4 This is a scanning electron microscope micrograph of the IgY microcapsules prepared in Example 4-6 using an IgY:soy protein mass ratio of 1:2; Figure 5 This is a particle size distribution diagram of a nutritious drinking powder containing egg yolk globulin prepared in Example 1-6.

[0015] Among them, 1. IgY microcapsules, 2. IgY, 3. soybean protein, 4. sodium alginate.

[0016] The accompanying drawings are used to provide further understanding of the present invention and constitute a part of the specification. They are used to explain the present invention together with the embodiments of the present invention and do not constitute a limitation of the present invention. DETAILED DESCRIPTION

[0017] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0018] Unless otherwise defined, all professional and scientific terms used herein have the same meanings as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to those described herein may be applied to the present invention. The preferred implementation methods and materials described herein are for demonstration purposes only and are not intended to limit the content of this application.

[0019] The preparation process in the following examples is referred to Figure 1 The structure of the prepared IgY microcapsules is as follows Figure 2 As shown, unless otherwise specified, all methods are conventional; the materials used in the following embodiments, unless otherwise specified, are new materials purchased from the market.

[0020] The present invention provides a nutritious drinking powder containing egg yolk globulin, which comprises the following components in parts by weight: 30-45 parts of IgY microcapsule powder, 35-40 parts of hydrolyzed whey protein, 5-12 parts of maltodextrin, 8-10 parts of erythritol, 4-6 parts of oligofructose, 0.5-1 parts of pectin, 0.01-0.03 parts of vitamins, and 0.005-0.01 parts of butylated hydroxyanisole.

[0021] The IgY microcapsule powder is prepared from the following components: IgY-soy protein micro-micelles, modified soybean lecithin, medium-chain triglyceride, sodium alginate and deionized water.

[0022] The method for preparing IgY-soy protein micro-micelles comprises the following steps: A1: Weigh IgY, soy protein, 0.01 mM citric acid solution and deionized water in a mass ratio of 1:1-2:10:10, add the weighed IgY into the 0.01 mM citric acid solution, and stir manually at room temperature until dissolved to obtain an IgY acid solution; A2: Add the weighed soy protein into deionized water and stir continuously for 20 min under a constant temperature magnetic stirrer at a stirring speed of 100 r / min and a stirring temperature of 30°C to obtain a soy protein solution; A3: The IgY acid solution prepared in step A1 was slowly added to the soy protein solution obtained in step A3. During the process, stirring was continued under a constant temperature magnetic stirrer at a temperature of 50°C. After the IgY acid solution was completely added to the soy protein solution, stirring was continued for 30 min at a stirring speed of 100 r / min to obtain an IgY-soy protein composite solution. The IgY-soy protein composite solution was quickly cooled to 15°C in an ice water bath to obtain IgY-soy protein micromicelles.

[0023] The method for preparing the IgY microcapsule powder comprises the following steps: B1: Weigh modified soybean lecithin and medium-chain triglycerides in a mass ratio of 1:20, add the weighed modified soybean lecithin to the medium-chain triglycerides in a constant temperature magnetic stirrer and stir for 3 min until dissolved, with a stirring speed of 100 r / min and a stirring temperature of 40°C to obtain a modified soybean lecithin solution as the oil phase; B2: adding the IgY-soy protein micelles as the aqueous phase to the modified soybean lecithin solution obtained in step B1 at a mass ratio of 2:1 to form an emulsion, and placing the emulsion in a high-speed emulsifying homogenizer for homogenization at a stirring speed of 8000 r / min and a homogenization time of 3 min to obtain an IgY primary emulsion as the core material; B3: Weigh sodium alginate and deionized water in a ratio of 1 g: 20 mL, add the weighed sodium alginate into the deionized water, and stir continuously for 40 min at room temperature with a magnetic stirrer at a speed of 150 r / min until the sodium alginate is completely dissolved to obtain a sodium alginate solution as a capsule material; B4: The IgY primary emulsion obtained in step B2 was added to the sodium alginate solution obtained in step B3 at a mass ratio of 1:3, placed in a magnetic stirrer, stirred at 150 r / min for 30 min, and then ultrasonicated using an ultrasonic crusher with an oscillation frequency of 15 kHz, an ultrasonic power of 200 W, and an ultrasonic time of 5 min (on for 3 s, off for 2 s) to obtain an IgY microcapsule solution; B5: The IgY microcapsule solution obtained in step B4 was spray dried using a spray dryer and passed through a 60-mesh sieve, with an inlet temperature of 140°C, an atomizer speed of 2400 r / min, and a feed rate of 20 mL / min to obtain IgY microcapsule powder.

[0024] IgY-soy protein micro-micelles were prepared by designing different ratios of IgY and soy protein to obtain IgY microcapsule powders with different encapsulation rates. Nutritional direct drinking powders containing egg yolk globulin with different component ratios were prepared using this as raw material. The ratios are shown in Table 1.

[0025] Table 1

[0026] Example 1: This example uses the raw material ratio in Group 1 in Table 1 to prepare IgY-soy protein micromicelles and IgY microcapsule powder, and provides a nutritious direct drinking powder containing egg yolk globulin, which comprises the following components in parts by weight: 40 parts of IgY microcapsule powder, 37 parts of hydrolyzed whey protein, 7 parts of maltodextrin, 9 parts of erythritol, 5 parts of oligofructose, 0.8 parts of pectin, 0.02 parts of vitamins, and 0.008 parts of butylated hydroxyanisole.

[0027] This embodiment also provides a method for preparing a nutritious drinking powder containing egg yolk globulin, which specifically comprises the following steps: (1): Weigh 40 parts of IgY microcapsule powder, 37 parts of hydrolyzed whey protein, 7 parts of maltodextrin, 9 parts of erythritol, 5 parts of oligofructose, 0.8 parts of pectin, 0.02 parts of vitamins, and 0.008 parts of butylated hydroxyanisole; (2): using a grinder to grind the whey protein hydrolysate, maltodextrin, erythritol, oligofructose and pectin weighed in step (1) at a blade speed of 5000 r / min, and transferring the ground material to a three-dimensional motion mixer for premixing after passing through a 60-mesh sieve at a speed of 10 r / min for 3 min to obtain a premixed material; (3): Add the IgY microcapsule powder and vitamins weighed in step (1) to the premixed material obtained in step (2), mix for 5 minutes, then add the butylated hydroxyanisole weighed in step (1), and continue mixing for 2 minutes to obtain a total mixed material; (4): The total mixed material obtained in step (3) is sterilized by microwave sterilization equipment, with a microwave power of 20 kW, a sterilization temperature of 70°C, and a sterilization time of 5 min. After cooling to room temperature, a nutritious direct drinking powder containing egg yolk globulin is obtained.

[0028] Example 2: This example uses the raw material ratio in Group 2 in Table 1 to prepare IgY-soy protein micromicelles and IgY microcapsule powder, and provides a nutritious direct drinking powder containing egg yolk globulin, which comprises the following components in parts by weight: 30 parts of IgY microcapsule powder, 40 parts of hydrolyzed whey protein, 12 parts of maltodextrin, 10 parts of erythritol, 6 parts of oligofructose, 1 part of pectin, 0.03 parts of vitamins, and 0.01 parts of butylated hydroxyanisole.

[0029] This embodiment also provides a method for preparing a nutritious drinking powder containing egg yolk globulin, which specifically comprises the following steps: (1): Weigh 30 parts of IgY microcapsule powder, 40 parts of hydrolyzed whey protein, 12 parts of maltodextrin, 10 parts of erythritol, 6 parts of oligofructose, 1 part of pectin, 0.03 parts of vitamins, and 0.01 parts of butylated hydroxyanisole; (2): using a grinder to grind the whey protein hydrolysate, maltodextrin, erythritol, oligofructose and pectin weighed in step (1) at a blade speed of 5000 r / min, and transferring the ground material to a three-dimensional motion mixer for premixing after passing through a 60-mesh sieve at a speed of 10 r / min for 3 min to obtain a premixed material; (3): Add the IgY microcapsule powder and vitamins weighed in step (1) to the premixed material obtained in step (2), mix for 5 minutes, then add the butylated hydroxyanisole weighed in step (1), and continue mixing for 2 minutes to obtain a total mixed material; (4): The total mixed material obtained in step (3) is sterilized by microwave sterilization equipment, with a microwave power of 20 kW, a sterilization temperature of 70°C, and a sterilization time of 5 min. After cooling to room temperature, a nutritious direct drinking powder containing egg yolk globulin is obtained.

[0030] Example 3: This example uses the raw material ratio in Group 3 in Table 1 to prepare IgY-soy protein micromicelles and IgY microcapsule powder, and provides a nutritious direct drinking powder containing egg yolk globulin, which comprises the following components in parts by weight: 45 parts of IgY microcapsule powder, 35 parts of hydrolyzed whey protein, 5 parts of maltodextrin, 8 parts of erythritol, 4 parts of oligofructose, 0.5 parts of pectin, 0.01 parts of vitamins, and 0.005 parts of butylated hydroxyanisole.

[0031] This embodiment also provides a method for preparing a nutritious drinking powder containing egg yolk globulin, which specifically comprises the following steps: (1): Weigh 45 parts of IgY microcapsule powder, 35 parts of hydrolyzed whey protein, 5 parts of maltodextrin, 8 parts of erythritol, 4 parts of oligofructose, 0.5 parts of pectin, 0.01 parts of vitamins, and 0.005 parts of butylated hydroxyanisole; (2): using a grinder to grind the whey protein hydrolysate, maltodextrin, erythritol, oligofructose and pectin weighed in step (1) at a blade speed of 5000 r / min, and transferring the ground material to a three-dimensional motion mixer for premixing after passing through a 60-mesh sieve at a speed of 10 r / min for 3 min to obtain a premixed material; (3): Add the IgY microcapsule powder and vitamins weighed in step (1) to the premixed material obtained in step (2), mix for 5 minutes, then add the butylated hydroxyanisole weighed in step (1), and continue mixing for 2 minutes to obtain a total mixed material; (4): The total mixed material obtained in step (3) is sterilized by microwave sterilization equipment, with a microwave power of 20 kW, a sterilization temperature of 70°C, and a sterilization time of 5 min. After cooling to room temperature, a nutritious direct drinking powder containing egg yolk globulin is obtained.

[0032] Example 4: This example uses the raw material ratio in Group 4 in Table 1 to prepare IgY-soy protein micromicelles and IgY microcapsule powder, and provides a nutritious direct drinking powder containing egg yolk globulin, which comprises the following components in parts by weight: 40 parts of IgY microcapsule powder, 37 parts of hydrolyzed whey protein, 7 parts of maltodextrin, 9 parts of erythritol, 5 parts of oligofructose, 0.8 parts of pectin, 0.02 parts of vitamins, and 0.008 parts of butylated hydroxyanisole.

[0033] This embodiment also provides a method for preparing a nutritious drinking powder containing egg yolk globulin, which specifically comprises the following steps: (1): Weigh 40 parts of IgY microcapsule powder, 37 parts of hydrolyzed whey protein, 7 parts of maltodextrin, 9 parts of erythritol, 5 parts of oligofructose, 0.8 parts of pectin, 0.02 parts of vitamins, and 0.008 parts of butylated hydroxyanisole; (2): using a grinder to grind the whey protein hydrolysate, maltodextrin, erythritol, oligofructose and pectin weighed in step (1) at a blade speed of 5000 r / min, and transferring the ground material to a three-dimensional motion mixer for premixing after passing through a 60-mesh sieve at a speed of 10 r / min for 3 min to obtain a premixed material; (3): Add the IgY microcapsule powder and vitamins weighed in step (1) to the premixed material obtained in step (2), mix for 5 minutes, then add the butylated hydroxyanisole weighed in step (1), and continue mixing for 2 minutes to obtain a total mixed material; (4): The total mixed material obtained in step (3) is sterilized by microwave sterilization equipment, with a microwave power of 20 kW, a sterilization temperature of 70°C, and a sterilization time of 5 min. After cooling to room temperature, a nutritious direct drinking powder containing egg yolk globulin is obtained.

[0034] Example 5: This example uses the raw material ratio in Group 5 in Table 1 to prepare IgY-soy protein micromicelles and IgY microcapsule powder, and provides a nutritious direct drinking powder containing egg yolk globulin, which comprises the following components in parts by weight: 30 parts of IgY microcapsule powder, 40 parts of hydrolyzed whey protein, 12 parts of maltodextrin, 10 parts of erythritol, 6 parts of oligofructose, 1 part of pectin, 0.03 parts of vitamins, and 0.01 parts of butylated hydroxyanisole.

[0035] This embodiment also provides a method for preparing a nutritious drinking powder containing egg yolk globulin, which specifically comprises the following steps: (1): Weigh 30 parts of IgY microcapsule powder, 40 parts of hydrolyzed whey protein, 12 parts of maltodextrin, 10 parts of erythritol, 6 parts of oligofructose, 1 part of pectin, 0.03 parts of vitamins, and 0.01 parts of butylated hydroxyanisole; (2): using a grinder to grind the whey protein hydrolysate, maltodextrin, erythritol, oligofructose and pectin weighed in step (1) at a blade speed of 5000 r / min, and transferring the ground material to a three-dimensional motion mixer for premixing after passing through a 60-mesh sieve at a speed of 10 r / min for 3 min to obtain a premixed material; (3): Add the IgY microcapsule powder and vitamins weighed in step (1) to the premixed material obtained in step (2), mix for 5 minutes, then add the butylated hydroxyanisole weighed in step (1), and continue mixing for 2 minutes to obtain a total mixed material; (4): The total mixed material obtained in step (3) is sterilized by microwave sterilization equipment, with a microwave power of 20 kW, a sterilization temperature of 70°C, and a sterilization time of 5 min. After cooling to room temperature, a nutritious direct drinking powder containing egg yolk globulin is obtained.

[0036] Example 6: This example uses the raw material ratio in Group 6 in Table 1 to prepare IgY-soy protein micromicelles and IgY microcapsule powder, and provides a nutritious direct drinking powder containing egg yolk globulin, which comprises the following components in parts by weight: 45 parts of IgY microcapsule powder, 35 parts of hydrolyzed whey protein, 5 parts of maltodextrin, 8 parts of erythritol, 4 parts of oligofructose, 0.5 parts of pectin, 0.01 parts of vitamins, and 0.005 parts of butylated hydroxyanisole.

[0037] This embodiment also provides a method for preparing a nutritious drinking powder containing egg yolk globulin, which specifically comprises the following steps: (1): Weigh 45 parts of IgY microcapsule powder, 35 parts of hydrolyzed whey protein, 5 parts of maltodextrin, 8 parts of erythritol, 4 parts of oligofructose, 0.5 parts of pectin, 0.01 parts of vitamins, and 0.005 parts of butylated hydroxyanisole; (2): using a grinder to grind the whey protein hydrolysate, maltodextrin, erythritol, oligofructose and pectin weighed in step (1) at a blade speed of 5000 r / min, and transferring the ground material to a three-dimensional motion mixer for premixing after passing through a 60-mesh sieve at a speed of 10 r / min for 3 min to obtain a premixed material; (3): Add the IgY microcapsule powder and vitamins weighed in step (1) to the premixed material obtained in step (2), mix for 5 minutes, then add the butylated hydroxyanisole weighed in step (1), and continue mixing for 2 minutes to obtain a total mixed material; (4): The total mixed material obtained in step (3) is sterilized by microwave sterilization equipment, with a microwave power of 20 kW, a sterilization temperature of 70°C, and a sterilization time of 5 min. After cooling to room temperature, a nutritious direct drinking powder containing egg yolk globulin is obtained.

[0038] The difference between Comparative Example 1 and Example 1 is that sodium alginate is not added, and the rest is the same as Example 1.

[0039] Microencapsulation efficiency determination Take 10 mg of IgY microcapsule powder prepared with different ratios of IgY:soy protein, put it in a 50 mL stoppered conical flask, add 5 mL of capsule rupture solution (0.2 M NaHCO3, 0.06 M Na3C6H507·2H2O, pH 8.0), shake it on a constant temperature shaker at 37°C and 140 r / min for 2 h, and centrifuge it at 4500 r / min for 10 min after complete dissolution. The protein concentration in the supernatant was determined using the BCA protein quantification kit, with BSA as the standard protein. The sample concentration was calculated from the standard curve, and the encapsulation efficiency of IgY and soybean protein was calculated according to the following formula. Repeat 3 times and take the average value. The results are shown in Table 2.

[0040] Microcapsule encapsulation rate (%) = m 包封 / m 投入 ×100% In the formula, m 包封 is the total mass of IgY and soybean protein measured; m 投入 is the total mass of IgY and soy protein input.

[0041] Microcapsule morphology characterization The morphology of the prepared IgY microcapsules was observed using a scanning electron microscope (SEM). IgY microcapsule powders prepared with different mass ratios of IgY:soy protein were uniformly dispersed on a metal slide with a conductive glue. After gold spraying, the sample morphology was observed at a voltage of 5.0 kV. The results are shown in Figure 2. Figure 3 and Figure 4 .

[0042] Stability of microcapsules in artificial gastric juice Take 10 mg of IgY microcapsule powder prepared with different ratios of IgY:soy protein, put it in a 50 mL stoppered conical bottle, add 10 mL of artificial gastric juice, shake it on a constant temperature shaker at 37℃ and 100 r / min for 2 h, centrifuge it at 3000 r / min for 10 min, discard the supernatant, add 5 mL of rupture solution to the precipitate, shake it on a constant temperature shaker at 37℃ and 140 r / min for 2 h, and after complete dissolution, centrifuge the sample at 4500 r / min for 10 min to determine the concentration of IgY in the supernatant. The activity of IgY retained in the microcapsule was detected by ELISA detection kit, which was expressed as: IgY relative activity (%) = IgY activity retained in the microcapsule after 2 h of artificial gastric juice culture / IgY activity of untreated IgY at the same concentration × 100%, repeat 3 times and take the average value, the results are shown in Table 2.

[0043] Investigation on particle size distribution of nutritional drinking powder The particle size distribution of the egg yolk globulin nutritious drinking powder prepared in each embodiment was determined by sieving method. A set of standard sieves was taken, and the specifications were 60 mesh, 80 mesh, 100 mesh, and 120 mesh. Three samples of 100 g each were taken for determination, and the mass fractions of each particle size range above 60 mesh, 60-80 mesh, 80-100 mesh, 100-120 mesh, and below 120 mesh were obtained. The particle size distribution was plotted as mass percentage. The results are shown in Figure 5 .

[0044] Sensory evaluation of nutritional drinking powder An evaluation panel consisting of 10 people with relevant food professional knowledge evaluated the prepared nutritious drinking powder containing egg yolk globulin from two aspects: appearance and taste. The serving weight was 2 g. The results are shown in Table 3.

[0045] Determination of ingredients and moisture content of nutritional drinking powder According to national standards, the basic nutritional components and moisture content of the nutritious drinking powder containing egg yolk globulin prepared in each embodiment were determined. Protein was determined according to GB 5009.5-2016 "National Food Safety Standard Determination of Protein in Food", and a nitrogen / protein analyzer was used for detection; fat was determined according to GB 5009.6-2016 "National Food Safety Standard Determination of Fat in Food"; moisture was determined according to GB 5009.3-2016 "National Food Safety Standard Determination of Moisture in Food", and each measurement index was repeated 3 times to take the average value. The results are shown in Table 4.

[0046] Table 2 Microcapsule encapsulation efficiency and stability in artificial gastric juice

[0047] From the results in Table 2, it can be seen that the increase in the proportion of soybean protein has little effect on the encapsulation rate and activity of the prepared microcapsules. Both preparation ratios have high encapsulation rates and good stability in artificial gastric juice. The IgY microcapsules prepared by the present invention can effectively ensure the activity of IgY after oral administration and improve its oral bioavailability.

[0048] Depend on Figure 3 and Figure 4 The results showed that the IgY microcapsules prepared with different ratios of IgY and soy protein had similar spherical structures and uniform sizes with diameters between 1-2 μm. The IgY microcapsules prepared with a mass ratio of IgY and soy protein of 1:2 had poor encapsulation effect, some of them were broken, and the surface was relatively rough, while the IgY microcapsules prepared with a mass ratio of IgY and soy protein of 1:1 had a complete structure.

[0049] Table 3 Sensory evaluation results of nutritional drinking powder

[0050] Depend on Figure 5 As shown in the results of Table 3, different ratios of components in the embodiments affect the appearance and taste of the nutritious direct drinking powder. The proportion of protein components affects the particle size of the nutritious direct drinking powder, thereby affecting the appearance, granularity and taste. When the particle size is larger, it is easy to clump and stick in the mouth. When the particle size is smaller, there will be a choking feeling and sticky throat, which is not conducive to swallowing. Maltodextrin and oligofructose have a greater effect on the sweetness of the nutritious direct drinking powder.

[0051] Table 4 Results of composition and moisture content of nutritional drinking powder

[0052] In summary, it can be seen from the test results of the embodiments and the comparative examples that the soy protein used in the nutritious direct drinking powder containing egg yolk globulin prepared by the present invention can not only be used as a nutrient to supply protein and amino acids to the body, but also protect IgY from being degraded and inactivated. The multilayer IgY microcapsules prepared by emulsification technology can maintain a high antibody activity in a simulated artificial gastric juice environment, which is beneficial to improving the problem of low oral utilization of IgY. By adding materials such as hydrolyzed whey protein and medium-chain triglycerides, the amino acids and fats required by the human body are provided. The prepared nutritious direct drinking powder has uniform particle size, delicate taste, and moderate sweetness. It is suitable for people of multiple age groups to drink, promotes intestinal absorption, and improves immunity.

[0053] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

[0054] The present invention and its implementation methods are described above, which is not restrictive. The drawings are only one of the implementation methods of the present invention, and the actual application is not limited thereto. In short, if ordinary technicians in the field are inspired by it and design methods and embodiments similar to the technical solution without creativity without departing from the purpose of the invention, they should all fall within the protection scope of the present invention.

Claims

1. A nutritious drinking powder containing egg yolk globulin, characterized in that: The invention is prepared from the following raw materials in parts by weight: 30-45 parts of IgY microcapsule powder, 35-40 parts of hydrolyzed whey protein, 5-12 parts of maltodextrin, 8-10 parts of erythritol, 4-6 parts of oligofructose, 0.5-1 parts of pectin, 0.01-0.03 parts of vitamins, and 0.005-0.01 parts of butylated hydroxyanisole; The IgY microcapsule powder is prepared from the following components: IgY-soy protein micro-micelles, modified soybean lecithin, medium-chain triglycerides, sodium alginate and deionized water; The IgY-soy protein micro-micelles are prepared from the following raw materials: IgY, soybean protein, 0.01 mM citric acid solution and deionized water.

2. The nutritious drinking powder containing egg yolk globulin according to claim 1, characterized in that: The method for preparing IgY-soy protein micro-micelles comprises the following steps: A1: Weigh IgY and dissolve it in 0.01 mM citric acid solution to obtain IgY acid solution; A2: Weigh soy protein and dissolve it in deionized water to obtain a soy protein solution; A3: adding the IgY acid solution obtained in step A1 to the soy protein solution obtained in step A2, heating and stirring, and then rapidly cooling to obtain IgY-soy protein micro-micelles.

3. The nutritious drinking powder containing egg yolk globulin according to claim 2, characterized in that: The mass ratio of IgY, soy protein, 0.01 mM citric acid solution and deionized water is 1:1-2:10:10; in step A1, the IgY is dissolved by manual stirring at room temperature; In step A2, the soy protein dissolution process is carried out in a constant temperature magnetic stirrer with a stirring time of 20 min, a stirring speed of 100 r / min, and a stirring temperature of 30° C. In step A3, the process of adding the IgY acid solution to the soy protein solution is carried out in a constant temperature magnetic stirrer, with a stirring temperature of 50° C. and a stirring speed of 100 r / min, and stirring is continued for 30 min. The cooling is carried out in an ice water bath to 15° C.

4. The nutritious drinking powder containing egg yolk globulin according to claim 3, characterized in that: The method for preparing the IgY microcapsule powder comprises the following steps: B1: Weigh modified soybean lecithin and dissolve it in medium-chain triglycerides to obtain a modified soybean lecithin solution as the oil phase; B2: adding the IgY-soy protein micro-micelles as the aqueous phase to the modified soybean lecithin solution obtained in step B1, and homogenizing to obtain an IgY primary emulsion as the core material; B3: Weigh sodium alginate and dissolve it in deionized water, stirring until it is completely dissolved to obtain a sodium alginate solution as a capsule material; B4: adding the IgY primary emulsion obtained in step B2 to the sodium alginate solution obtained in step B3, stirring evenly and then ultrasonically homogenizing to obtain an IgY microcapsule solution; B5: Dry and sieve the IgY microcapsule solution obtained in step B4 to obtain IgY microcapsule powder.

5. The nutritious drinking powder containing egg yolk globulin according to claim 4, characterized in that: The mass ratio of the modified soybean lecithin to medium-chain triglycerides is 1:20, the mass ratio of the IgY-soy protein micelles to the modified soybean lecithin solution is 2:1, the use ratio of the sodium alginate to deionized water is 1 g:20 mL, the mass ratio of the IgY primary emulsion to the sodium alginate solution is 1:3, and the stirring process is carried out in a constant temperature magnetic stirrer; In step B1, the stirring time of the dissolution process is 3 min, the stirring speed is 100 r / min, and the stirring temperature is 40° C.; In step B2, the homogenization is carried out using a high-speed emulsifying homogenizer with a rotation speed of 8000 r / min and a homogenization time of 3 min; In step B3, the stirring time of the dissolution process is 40 min, and the stirring speed is 150 r / min; In step B4, the stirring time is 30 min, the stirring speed is 150 r / min, the ultrasound is performed using an ultrasonic crusher, the oscillation frequency is 15 kHz, the ultrasound power is 200 W, and the ultrasound time is 5 min; In step B5, the drying process uses a spray dryer with an inlet temperature of 140° C., an atomizer speed of 2400 r / min, a feed rate of 20 mL / min, and a sieve of 60 mesh.

6. A method for preparing a nutritious drinking powder containing egg yolk globulin according to any one of claims 1 to 5, characterized in that: The steps include: (1): Weigh 30-45 parts of IgY microcapsule powder, 35-40 parts of hydrolyzed whey protein, 5-12 parts of maltodextrin, 8-10 parts of erythritol, 4-6 parts of oligofructose, 0.5-1 part of pectin, 0.01-0.03 parts of vitamins, and 0.005-0.01 parts of butylated hydroxyanisole; (2): The hydrolyzed whey protein, maltodextrin, erythritol, oligofructose and pectin weighed in step (1) are crushed, sieved and premixed to obtain a premixed material; (3): adding the IgY microcapsule powder and vitamins weighed in step (1) to the premixed material obtained in step (2), mixing, and then adding the butylated hydroxyanisole weighed in step (1), and continuing to mix to obtain a total mixed material; (4): The total mixed material obtained in step (3) is sterilized and cooled to room temperature to obtain a nutritious drinking powder containing egg yolk globulin.

7. The nutritious drinking powder containing egg yolk globulin according to claim 6, characterized in that: In step (2), the crushing process uses a crusher with a blade speed of 5000 r / min, the sieving screen is 60 mesh, and the mixing process is carried out in a three-dimensional motion mixer with a mixing time of 3 min and a speed of 10 r / min; In step (3), the mixing process is carried out in a three-dimensional motion mixer, the mixing time of the IgY microcapsule powder and vitamins added to the premixed material is 3 minutes, the rotation speed is 10 r / min, and the mixing time after the addition of butylated hydroxyanisole is 2 minutes; In step (4), the sterilization is carried out using a microwave sterilization device with a microwave power of 20 kW, a sterilization temperature of 70°C, and a sterilization time of 5 minutes.

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