Intacted protein type enteral nutrition powder and preparation method thereof

Abstract

The invention relates to the technical field of medical, dental or dressing preparations, in particular to intactin type enteral nutrition powder and a preparation method thereof. The powder comprises the following raw materials in parts by weight: 12-20 parts of protein, 15-25 parts of fat, 55-65 parts of carbohydrate, 5-10 parts of dietary fibers, 2-5 parts of low-methoxyl pectin, 1-3 parts of composite vitamins, 2-4 parts of minerals, 0.1-1 part of an emulsifier, 0.001-0.005 part of modified gallic acid and 50-80 parts of water. The invention also provides a preparation method of the composition. The intacted protein type enteral nutrition powder prepared by the invention is comprehensive in nutrition, balanced in proportion and convenient to use, not only has a positive effect on improving the nutritional status of a patient, but also can reduce the risk of diarrhea.

Description

Technical Field

[0001] The invention relates to the technical field of medical, dental or cosmetic preparations, and in particular to a whole-protein enteral nutrition powder and a preparation method thereof. Background Art

[0002] Enteral nutrition (EN) refers to the nutritional support method of injecting some nutrients that only need chemical digestion or can be directly absorbed without digestion into the patient's gastrointestinal tract to provide the patient with the nutrients they need. Whole protein enteral nutrition preparations use whole protein or free protein as nitrogen source, have a better taste, can effectively stimulate the compensatory effect of the intestine, and are suitable for patients with better gastrointestinal function.

[0003] CN101804196A discloses a soybean-based whole protein enteral nutrition powder. Every 100g of the product contains the following effective ingredients: 14-19g of protein, 58-63g of carbohydrates, 16-22g of fat, 2-4g of complex vitamins and minerals, and 0.6-1.2g of emulsifier; wherein the protein is mainly soybean protein isolate. The soybean-based whole protein enteral nutrition powder of the invention uses soybean protein as the main protein source and is supplemented with a small amount of casein. It not only does not contain lactose, but also the amino acids in the two proteins complement each other, which is more conducive to human digestion and absorption. The invention also provides a preparation method of the soybean-based whole protein enteral nutrition powder.

[0004] CN104256595A provides a whole protein enteral nutrition multipolymer, the energy ratio of which is 12%-15% protein, 25%-30% fat, and 55%-65% carbohydrate. The invention can fully meet the needs of the human body, has comprehensive nutrition, balanced ratio, and is easy to use. The components complement each other and promote each other, and have a positive effect on improving the patient's plasma protein level and improving the body's nutritional status. It is particularly suitable for nutritional support and prevention and treatment of malnutrition for various diseases such as surgery and critically ill patients.

[0005] Although enteral nutrition has its benefits in clinical use, it is also accompanied by some inevitable problems. The main manifestations are gastrointestinal discomfort, such as nausea, vomiting, abdominal distension, abdominal pain and diarrhea; in addition, complications such as aspiration pneumonia, hyperglycemia, nasopharyngeal injury, sinusitis and otitis media may also be included. These adverse reactions are usually related to the physical properties of enteral nutrition. Due to the low viscosity of the nutrient solution, it cannot produce normal physiological reactions in the body like solid food. Long-term dependence on enteral nutrition may cause the body to become intolerant to it, thereby causing a series of undesirable clinical problems. Whole protein enteral nutrition powder is a special nutritional supplement product that is suitable for patients whose gastrointestinal function exists or partially exists, but who are unable or unwilling to take in enough nutrition through normal diet to meet the body's needs. Although the whole protein enteral nutrition powder has a high protein content, it also has some defects, including osmotic pressure problems: if the osmotic pressure of the enteral nutrition preparation is high, it may cause diarrhea or other gastrointestinal reactions. Osmotic pressure is determined by the solutes in the solution. Solutions with high osmotic pressure may lead to a decrease in the intestine's ability to absorb water, thereby causing diarrhea; Formula ingredients: The ingredients in some enteral nutrition powders, such as lactose or specific fat sources, may not be tolerated by some patients, especially for those who are lactose intolerant or have specific food sensitivities, which may lead to indigestion and diarrhea; Intake speed: If the enteral nutrition powder is taken too quickly or in excess, it may exceed the absorption capacity of the intestine, causing unabsorbed components to enter the large intestine and cause diarrhea; Intestinal dysfunction: If the patient has intestinal dysfunction, such as rapid intestinal movement or poor intestinal absorption, the enteral nutrition powder may not be fully absorbed, leading to diarrhea. Summary of the invention

[0006] In view of the above-mentioned defects of the prior art, the technical problem to be solved by the present invention is to provide a whole protein enteral nutrition powder and a preparation method thereof.

[0007] Gallic acid is a natural compound with multiple pharmacological effects. Its potential to prevent diarrhea is mainly attributed to the following aspects: first, the anti-inflammatory effect of gallic acid can inhibit the release of inflammatory factors and reduce intestinal inflammation; second, its antioxidant properties help to scavenge free radicals and protect intestinal cells from oxidative damage; third, the antibacterial properties of gallic acid help to inhibit the growth of harmful bacteria and maintain the balance of intestinal flora; in addition, gallic acid can be converted into tannic acid with astringent effect in the body, which helps to reduce intestinal secretion and repair damaged intestinal epithelial cells; finally, gallic acid can also improve intestinal barrier function by regulating intestinal flora. Combining these mechanisms of action, gallic acid can effectively prevent and relieve diarrhea symptoms. However, gallic acid has poor solubility at room temperature, which will greatly limit its application. The present invention modifies gallic acid by sodium caseinate, because sodium caseinate itself is a safe and harmless thickener and emulsifier, and has good water solubility, which is safer than other modification methods. In addition, the emulsification and thickening effect of sodium caseinate are due to the fact that its molecular structure has both hydrophilic and hydrophobic genes, which makes it attract water and fat substances to form a stable emulsion. For enteral nutrition preparations, a more uniform emulsified state is more conducive to patients' eating and absorption. The present invention achieves the purpose of preventing diarrhea in patients by adding modified gallic acid. The sodium caseinate used for grafting and modification has various amino acids required by the human body and has a very high nutritional value. Therefore, it can not only improve the defect of poor water solubility of gallic acid, but also improve the nutrition of the preparation and enhance emulsification. Low methoxyl pectin can play a role by increasing the adsorption capacity to water, protecting the digestive tract mucosa, reducing inflammatory reactions, etc., resulting in the prepared whole protein enteral nutrition powder being comprehensive in nutrition, balanced in proportion, and easy to use, which not only has a positive effect on improving the nutritional status of patients, but also can reduce the risk of diarrhea.

[0008] To achieve the above-mentioned purpose, the present invention provides a whole protein enteral nutrition powder, comprising the following raw materials in parts by weight: 12 to 20 parts of protein, 15 to 25 parts of fat, 55 to 65 parts of carbohydrates, 5 to 10 parts of dietary fiber, 2 to 5 parts of low methoxyl pectin, 1 to 3 parts of complex vitamins, 2 to 4 parts of minerals, 0.1 to 1 part of emulsifier, 0.001 to 0.005 parts of modified gallic acid and 50 to 80 parts of water.

[0009] Furthermore, the protein is casein.

[0010] Furthermore, the fat is a mixture of linseed oil and coconut oil in a mass ratio of 1:1.

[0011] Furthermore, the carbohydrate is maltodextrin.

[0012] Furthermore, the dietary fiber is a mixture of inulin and oligofructose in a mass ratio of 1:1.

[0013] Furthermore, the multivitamin contains the following ingredients: vitamin A, vitamin D, vitamin E, vitamin K1, vitamin C, folic acid, vitamin B1, vitamin B2, vitamin B6, vitamin B 12 , niacin, pantothenic acid, biotin, choline.

[0014] Furthermore, the effective ingredient contents of the multivitamin in the enteral nutrition powder are as follows: vitamin A 150-180 μg RE, vitamin D 1-3 μg, vitamin E 2-5 mg a-TE, vitamin K115-20 μg, vitamin C13-15 mg, folic acid 40-50 μg DFE, vitamin B10.5-2 mg, vitamin B20.5-2 mg, vitamin B60.5-2 mg, vitamin B 12 0.5-2mg, niacin 2-5mg, pantothenic acid 1-3mg, biotin 10-15mg, choline 50-70mg.

[0015] Furthermore, the minerals include the following components: sodium, potassium, calcium, zinc, iron, magnesium, copper, manganese, phosphorus, iodine, selenium, chromium, molybdenum, and fluorine.

[0016] Furthermore, the contents of effective ingredients of the minerals in the enteral nutrition powder are 350-500 mg of sodium, 400-500 mg of potassium, 200-350 mg of calcium, 3-5 mg of zinc, 4-8 mg of iron, 50-100 mg of magnesium, 150-200 μg of copper, 100-150 μg of manganese, 150-200 mg of phosphorus, 20-40 μg of iodine, 15-20 μg of selenium, 10-20 μg of chromium, 30-40 μg of molybdenum, and 1-2 mg of fluorine per 100 g.

[0017] Furthermore, the emulsifier is phospholipid.

[0018] The preparation method of the modified gallic acid comprises the following steps:

[0019] X1. Add gallic acid dropwise to thionyl chloride under nitrogen atmosphere, stir at room temperature for 1-2 hours and then concentrate under reduced pressure for the next step;

[0020] X2. Add sodium caseinate to water, stir well, add tetrabutylammonium bromide, and then add sodium hydroxide aqueous solution to adjust the pH to 8. Add dichloromethane and stir well, then add the residue in step X1, continue stirring for 0.5 to 1 hour, and keep the pH at 8 to 9. After stirring, add dilute hydrochloric acid to acidify to pH = 2 to 3. A precipitate appears, centrifuge, wash the lower precipitate with methanol and tetrahydrofuran, and then freeze-dry.

[0021] Preferably, the preparation method of the modified gallic acid comprises the following steps:

[0022] X1. Under nitrogen atmosphere, add 3-4 parts by weight of gallic acid dropwise to 16-18 parts by weight of thionyl chloride, stir at room temperature for 1-2 hours, and then concentrate under reduced pressure for the next step;

[0023] X2. Add 8-12 parts by weight of sodium caseinate to 200-300 parts by weight of water, stir evenly, add 2-5 parts by weight of tetrabutylammonium bromide, add sodium hydroxide aqueous solution to adjust the pH to 8, add 200-300 parts by weight of dichloromethane, stir evenly, add 8-15 parts by weight of the residue in step X1, continue stirring for 0.5-1h, and keep the pH at 8-9. After stirring, add dilute hydrochloric acid to acidify to pH = 2-3. A precipitate appears, centrifuge, wash the lower precipitate with methanol and tetrahydrofuran, and then freeze-dry to obtain the product.

[0024] A method for preparing a whole-protein enteral nutrition powder comprises the following steps:

[0025] S1. Add protein, carbohydrates, dietary fiber and low-methoxyl pectin into water, heat to 50-60° C. and stir to mix evenly to obtain an aqueous phase;

[0026] S2, heating the fat to 40-50°C and stirring evenly to obtain an oil phase;

[0027] S3, mixing the water phase and the oil phase, adding an emulsifier and modified gallic acid, homogenizing twice at 25-30 MPa, sterilizing, and spray drying to obtain a powder;

[0028] S4. Mix the powder with multivitamins and minerals and package them separately.

[0029] Beneficial effects of the present invention:

[0030] 1. Compared with the prior art, the present invention achieves the purpose of preventing diarrhea in patients by adding modified gallic acid. The grafted and modified sodium caseinate contains various amino acids required by the human body and has high nutritional value. Therefore, it can not only improve the defect of poor water solubility of gallic acid, but also improve the nutrition of the preparation and enhance emulsification. Low methoxyl pectin can play a role by increasing the adsorption capacity of water, protecting the digestive tract mucosa, reducing inflammatory response, etc.

[0031] 2. The whole protein enteral nutrition powder prepared by the present invention is comprehensive in nutrition, balanced in proportion, and easy to use. It not only has a positive effect on improving the nutritional status of patients, but also can reduce the risk of diarrhea. DETAILED DESCRIPTION

[0032] Example 1

[0033] A method for preparing a whole-protein enteral nutrition powder comprises the following steps, measured in parts by weight:

[0034] S1, adding 16 parts of casein, 60 parts of maltodextrin, 4 parts of inulin, 4 parts of oligofructose, and 4 parts of low-methoxyl pectin to 65 parts of water, heating to 55°C and stirring to mix evenly to obtain an aqueous phase;

[0035] S2, heating 10 parts of linseed oil and 10 parts of coconut oil to 45° C., stirring evenly to obtain an oil phase;

[0036] S3, the aqueous phase and the oil phase are mixed, and then 0.5 parts of phospholipids and 0.003 parts of modified gallic acid are added, homogenized twice at 25 MPa, sterilized, and spray-dried to obtain a powder;

[0037] S4. Mix the powder with 2 parts of multivitamins and 3 parts of minerals and divide the mixture into packages.

[0038] The effective ingredients of the multivitamin in the enteral nutrition powder are as follows: vitamin A 160μg RE, vitamin D 2μg, vitamin E 4mg a-TE, vitamin K 118μg, vitamin C 14mg, folic acid 45μg DFE, vitamin B11mg, vitamin B21mg, vitamin B60.8mg, vitamin B 12 1mg, niacin 4mg, pantothenic acid 2mg, biotin 12mg, choline 60mg; the effective ingredient contents of the minerals in the enteral nutrition powder are respectively 400mg sodium, 450mg potassium, 250mg calcium, 5mg zinc, 5mg iron, 80mg magnesium, 180μg copper, 120μg manganese, 160mg phosphorus, 30μg iodine, 18μg selenium, 20μg chromium, 35μg molybdenum, and 1mg fluorine per 100g.

[0039] The preparation method of the modified gallic acid comprises the following steps, measured in parts by weight:

[0040] X1. Under nitrogen atmosphere, add 3.5 parts of gallic acid dropwise to 17 parts of thionyl chloride, stir at room temperature for 1 hour and then concentrate under reduced pressure for the next step;

[0041] X2. Add 10.5 parts of sodium caseinate to 250 parts of water, stir evenly, add 4 parts of tetrabutylammonium bromide, add 1 mol / L sodium hydroxide aqueous solution to adjust the pH to 8, add 250 parts of dichloromethane, stir evenly, add 10 parts of the residue in step X1, continue stirring for 0.5h, and keep the pH at 8. After stirring, add 1 mol / L dilute hydrochloric acid to acidify to pH=3. A precipitate appears, centrifuge, wash the lower precipitate with methanol and tetrahydrofuran, and then freeze-dry.

[0042] Example 2

[0043] It is basically the same as Example 1, the only difference being that the added amount of modified gallic acid is 0.001 parts.

[0044] Example 3

[0045] It is basically the same as Example 1, the only difference being that the added amount of modified gallic acid is 0.005 parts.

[0046] Comparative Example 1

[0047] A method for preparing a whole-protein enteral nutrition powder comprises the following steps, measured in parts by weight:

[0048] S1, adding 16 parts of casein, 60 parts of maltodextrin, 4 parts of inulin, 4 parts of oligofructose, and 4 parts of low-methoxyl pectin to 65 parts of water, heating to 55°C and stirring to mix evenly to obtain an aqueous phase;

[0049] S2, heating 10 parts of linseed oil and 10 parts of coconut oil to 45° C., stirring evenly to obtain an oil phase;

[0050] S3, the aqueous phase and the oil phase are mixed, and 0.5 parts of phospholipids are added, homogenized twice at 25 MPa, sterilized, and spray-dried to obtain a powder;

[0051] S4. Mix the powder with 2 parts of multivitamins and 3 parts of minerals and divide the mixture into packages.

[0052] The effective ingredients of the multivitamin in the enteral nutrition powder are as follows: vitamin A 160μg RE, vitamin D 2μg, vitamin E 4mg a-TE, vitamin K 118μg, vitamin C 14mg, folic acid 45μg DFE, vitamin B11mg, vitamin B21mg, vitamin B60.8mg, vitamin B 12 1mg, niacin 4mg, pantothenic acid 2mg, biotin 12mg, choline 60mg; the effective ingredient contents of the minerals in the enteral nutrition powder are respectively 400mg sodium, 450mg potassium, 250mg calcium, 5mg zinc, 5mg iron, 80mg magnesium, 180μg copper, 120μg manganese, 160mg phosphorus, 30μg iodine, 18μg selenium, 20μg chromium, 35μg molybdenum, and 1mg fluorine per 100g.

[0053] Comparative Example 2

[0054] A method for preparing a whole-protein enteral nutrition powder comprises the following steps, measured in parts by weight:

[0055] S1, adding 16 parts of casein, 60 parts of maltodextrin, 4 parts of inulin, 4 parts of oligofructose, and 4 parts of low-methoxyl pectin to 65 parts of water, heating to 55°C and stirring to mix evenly to obtain an aqueous phase;

[0056] S2, heating 10 parts of linseed oil and 10 parts of coconut oil to 45° C., stirring evenly to obtain an oil phase;

[0057] S3, the aqueous phase and the oil phase are mixed, and then 0.5 parts of phospholipids and 0.003 parts of gallic acid are added, homogenized twice at 25 MPa, sterilized, and spray-dried to obtain a powder;

[0058] S4. Mix the powder with 2 parts of multivitamins and 3 parts of minerals and divide the mixture into packages.

[0059] The effective ingredients of the multivitamin in the enteral nutrition powder are as follows: vitamin A 160μg RE, vitamin D 2μg, vitamin E 4mg a-TE, vitamin K 118μg, vitamin C 14mg, folic acid 45μg DFE, vitamin B11mg, vitamin B21mg, vitamin B60.8mg, vitamin B 12 1mg, niacin 4mg, pantothenic acid 2mg, biotin 12mg, choline 60mg; the effective ingredient contents of the minerals in the enteral nutrition powder are respectively 400mg sodium, 450mg potassium, 250mg calcium, 5mg zinc, 5mg iron, 80mg magnesium, 180μg copper, 120μg manganese, 160mg phosphorus, 30μg iodine, 18μg selenium, 20μg chromium, 35μg molybdenum, and 1mg fluorine per 100g.

[0060] Test Example 1

[0061] SPF BALB / C mice weighing 18-22g were selected. Ten mice in each group were randomly divided into 6 groups, of which the blank control group was gavaged with normal saline, and the experimental group was gavaged with whole protein enteral nutrition powder. Each group of mice was gavaged with 0.1mL / 10g of nutrient solution every day for 10 consecutive days. The mice were fed in a single cage during the gavage period, and their food intake, water intake, and wet stool weight were measured every day. The body weight was weighed once every 3 days, and the food utilization coefficient was finally calculated based on the food intake, etc. Food utilization coefficient = wet stool weight / (food intake + water intake)*100%. The specific results are shown in Table 1.

[0062] Table 1 Effect of whole protein enteral nutrition powder on food utilization coefficient of mice

[0063] Experimental protocol Food utilization coefficient / % Example 1 21.35 Example 2 21.04 Example 3 21.21 Comparative Example 1 20.54 Comparative Example 2 20.78 Blank control group 17.12

[0064] The food utilization coefficient refers to the efficiency of animals obtaining energy and nutrients from the food they ingest. This coefficient can reflect the animal's ability to digest and absorb food. The level of the food utilization coefficient can reflect the animal's ability to digest and absorb food, and is also related to factors such as the animal's health status, the type and quality of food. From the test results, it can be seen that compared with the blank control group, the food utilization coefficient of the experimental group was significantly higher, which shows that the preparation of the experimental group can improve the food utilization coefficient of mice and is conducive to digestion and absorption. The prepared whole protein enteral nutrition powder is comprehensive in nutrition, balanced in ratio, and easy to use, which has a positive effect on improving the nutritional status of patients.

[0065] Test Example 2

[0066] 80 SPF BALB / C mice were selected and randomly divided into 8 groups, 10 mice in each group; blank control group, model group, positive control group (smecta), and experimental group were set up. Except for the blank control group, the animals in the other groups were intraperitoneally injected with Escherichia coli liquid (0.3mL / 10g) to cause severe diarrhea model, and the blank control group was intraperitoneally injected with an equal amount of normal saline. After 3 hours, the mice in the blank control group and the model group were gavaged with normal saline; the dose of each group of mice in the treatment group was 50mg / kg respectively; the dose of smecta in the positive control group was 20mg / kg. After the start of the experiment, the diarrhea of ​​mice within 3 hours of intraperitoneal injection of Escherichia coli injection and the diarrhea of ​​mice in the model group and each experimental group and the positive control group within 3 hours after administration (including the number of loose stools, the total number of stools, and the loose stool level) were observed, and the diarrhea index was calculated. The ratio of the number of loose stools discharged by each mouse to the total number of stools was calculated to obtain the loose stool rate. The degree of loose stool can be graded by the diameter of the filter paper contaminated by loose stool, which is divided into 4 levels: less than 1 cm is level 1, 1-1.9 cm is level 2, 2-3 cm is level 3, and greater than 3 cm is level 4. Diarrhea index = loose stool rate × average loose stool level, where the average loose stool level is the average of all loose stool levels.

[0067] Table 2 Results of the treatment of diarrhea mice with whole protein enteral nutrition powder

[0068]

[0069]

[0070] The diarrhea index is an important indicator for evaluating the effect of anti-diarrhea drugs. By comparing the diarrhea index before and after administration, the therapeutic effect of the drug on diarrhea can be judged. From the comparison between the blank control group and the model group and the experimental group, it can be seen that the whole protein enteral nutrition powder prepared by the present invention has a certain therapeutic effect on diarrhea. This may be due to the fact that gallic acid has a variety of potential mechanisms for treating diarrhea. It reduces harmful intestinal bacteria through antibacterial effects, reduces intestinal inflammation through antioxidant properties, regulates intestinal flora to promote the growth of healthy microorganisms, protects intestinal mucosa to reduce damage, and regulates immune response to control inflammation. Therefore, the diarrhea index of mice in Examples 1 to 3 in the experimental group is significantly lower. Gallic acid has poor solubility at room temperature, so the added gallic acid in Control Example 2 may limit its effect. In the embodiment, gallic acid is modified by sodium caseinate, because sodium caseinate itself is a safe and harmless thickener and emulsifier, and has good water solubility, which is safer than other modification methods. In addition, the emulsification and thickening effect of sodium caseinate are due to the fact that its molecular structure has both hydrophilic and hydrophobic genes, which makes it attract water and fat substances to form a stable emulsion. For enteral nutrition preparations, a more uniform emulsified state is more conducive to patients' eating and absorption. Low methoxyl pectin can play a role by increasing the adsorption capacity to water, protecting the digestive tract mucosa, reducing inflammatory reactions, etc., resulting in the prepared whole protein enteral nutrition powder being comprehensive in nutrition, balanced in proportion, and easy to use. It not only has a positive effect on improving the nutritional status of patients, but also can reduce the risk of diarrhea. In Examples 1 to 3, the effect of the amount of modified gallic acid added on the diarrhea index shows a certain relationship, and Example 1 is the best when comprehensively considered. Compared with Example 1, Control Example 1 does not add modified gallic acid, so the diarrhea index is significantly higher.

[0071] Test Example 3

[0072] According to the "GB 15193.1-2014 National Food Safety Standard Food Safety Toxicology Evaluation Procedure", the whole protein enteral nutrition powder developed by the present invention was subjected to a toxicological evaluation. The evaluation included preliminary acute toxicity tests, genetic toxicity tests, conventional teratogenicity experiments, and a 90-day oral toxicity study. The experimental results showed that no toxicity was found in the acute toxicity test; the results were negative in the bone marrow cell micronucleus test, mouse sperm abnormality test, and 90-day oral toxicity test. These toxicological evaluation results provide a scientific basis for the safety of the whole protein enteral nutrition powder.

Claims

1. A whole protein enteral nutrition powder, characterized in that: The invention comprises the following raw materials in parts by weight: 12 to 20 parts of protein, 15 to 25 parts of fat, 55 to 65 parts of carbohydrates, 5 to 10 parts of dietary fiber, 2 to 5 parts of low-methoxyl pectin, 1 to 3 parts of complex vitamins, 2 to 4 parts of minerals, 0.1 to 1 part of emulsifier, 0.001 to 0.005 parts of modified gallic acid and 50 to 80 parts of water.

2. The whole protein enteral nutrition powder according to claim 1, characterized in that: The protein is casein.

3. The whole protein enteral nutrition powder according to claim 1, characterized in that: The fat is a mixture of linseed oil and coconut oil in a mass ratio of 1:

1.

4. The whole protein enteral nutrition powder according to claim 1, characterized in that: The carbohydrate is maltodextrin.

5. The whole protein enteral nutrition powder according to claim 1, characterized in that: The dietary fiber is a mixture of inulin and oligofructose in a mass ratio of 1:

1.

6. The whole protein enteral nutrition powder according to claim 1, characterized in that: The multivitamin contains the following ingredients: vitamin A, vitamin D, vitamin E, vitamin K1, vitamin C, folic acid, vitamin B1, vitamin B2, vitamin B6, vitamin B 12 , niacin, pantothenic acid, biotin, choline.

7. The whole protein enteral nutrition powder according to claim 1, characterized in that: The minerals include the following components: sodium, potassium, calcium, zinc, iron, magnesium, copper, manganese, phosphorus, iodine, selenium, chromium, molybdenum, and fluorine.

8. The whole protein enteral nutrition powder according to claim 1, characterized in that: The emulsifier is phospholipid.

9. The whole protein enteral nutrition powder according to claim 1, characterized in that: The preparation method of the modified gallic acid comprises the following steps: X1. Add gallic acid dropwise to thionyl chloride under nitrogen atmosphere, stir at room temperature for 1-2 hours and then concentrate under reduced pressure for the next step; X2. Add sodium caseinate to water, stir well, add tetrabutylammonium bromide, and then add sodium hydroxide aqueous solution to adjust the pH to 8. Add dichloromethane and stir well, then add the residue in step X1, continue stirring for 0.5 to 1 hour, and keep the pH at 8 to 9. After stirring, add dilute hydrochloric acid to acidify to pH = 2 to 3. A precipitate appears, centrifuge, wash the lower precipitate with methanol and tetrahydrofuran, and then freeze-dry.

10. A method for preparing the whole protein enteral nutrition powder according to any one of claims 1 to 9, characterized in that: The steps include: S1. Add protein, carbohydrates, dietary fiber and low-methoxyl pectin into water, heat to 50-60° C. and stir to mix evenly to obtain an aqueous phase; S2, heating the fat to 40-50°C and stirring evenly to obtain an oil phase; S3, mixing the water phase and the oil phase, adding an emulsifier and modified gallic acid, homogenizing twice at 25-30 MPa, sterilizing, and spray drying to obtain a powder; S4. Mix the powder with multivitamins and minerals and package them separately.

Images