Double-white-egg nutritional supplement and preparation method thereof

Abstract

The invention discloses a double-white-egg nutritional supplement and a preparation method thereof, and relates to the technical field of food supplements. The double white egg nutritional supplement comprises the following components in parts by weight: 40-60 parts of whey protein, 25-30 parts of modified soybean protein isolate, 1-5 parts of a vitamin premix, 2-8 parts of sodium caseinate, 1-4 parts of calcium carbonate, 5-20 parts of a mulberry leaf extract, 1-8 parts of xanthan gum and 5-20 parts of probiotics. The invention also provides a preparation method of the nutritional supplement. According to the invention, a strategy of matching double proteins with sodium caseinate and other substances is adopted, so that the problems that the nutritional supplement is low in nutritional value, not beneficial to digestion and absorption, unstable in product and the like are effectively solved.

Description

Technical Field

[0001] The present invention relates to the technical field of food supplements, and particularly relates to a double-white egg nutritional supplement and a preparation method thereof. Background Art

[0002] With the enrichment of diet, the dietary structure of modern people has also changed accordingly. Excessive intake of high-calorie, high-fat and high-sugar foods disrupts the balance of the human diet, leading to an excess of certain nutrients and a lack of certain nutrients, affecting human health and causing the occurrence of diabetes, obesity, cardiovascular and cerebrovascular diseases. A balanced nutritional diet should not only meet the energy intake required for normal human metabolism, but also meet the types and proportions of nutrients intake that conform to human needs. Rational processing methods and scientific utilization of nutrients are also important factors for the effective utilization of nutrients in the body. Traditional Chinese cooking methods will cause the loss of some nutrients, and ordinary food processing processes will also cause the loss of some nutrients, and there will also be problems such as safety and affecting human digestion and absorption. The pace of modern people's life has accelerated, and their diet often replaces with high-calorie and low-nutrient fast food, which only meets the requirement of filling the stomach and cannot balance the dietary nutrition, and cannot meet the normal needs of the human body for nutrient elements. In the long run, it will lead to a decline in physical fitness, the emergence of symptoms of high blood pressure, high blood sugar and obesity, endangering human health.

[0003] Nutritional supplements, also known as dietary supplements, nutritional supplements, nutritional agents, dietary supplements, etc., are used as an auxiliary means of diet to supplement amino acids, trace elements, vitamins, minerals, etc. required by the human body. However, the nutritional value of existing nutritional supplements is limited, which is not conducive to the digestion, absorption and utilization of nutrients by the human body, and the product properties of nutritional supplements are unstable and not easy to store. Summary of the Invention

[0004] In order to solve the above technical problems, the object of the present invention is to provide a double-white egg nutritional supplement and a preparation method thereof, which adopt the strategy of combining double proteins with sodium caseinate and other substances, effectively solving the problems of low nutritional value, poor digestibility and absorption, and unstable products of nutritional supplements.

[0005] The technical solution for the present invention to solve the above technical problems is as follows: Provide a double-white egg nutritional supplement, including the following components in parts by weight: 40-60 parts of whey protein, 25-30 parts of modified soy protein isolate, 1-5 parts of vitamin premix, 2-8 parts of sodium caseinate, 1-4 parts of calcium carbonate, 5-20 parts of mulberry leaf extract, 1-8 parts of xanthan gum, and 5-20 parts of probiotics.

[0006] Further, the double-white egg nutritional supplement includes the following components in parts by weight: 50 parts of whey protein, 28 parts of modified soy protein isolate, 3 parts of vitamin premix, 6 parts of sodium caseinate, 2 parts of calcium carbonate, 15 parts of mulberry leaf extract, 5 parts of xanthan gum, and 12 parts of probiotics.

[0007] Furthermore, the modified soy protein isolate is prepared by the following method: adding soy protein isolate into deionized water and stirring evenly, then adding pepsin under acidic conditions, enzymatically hydrolyzing at 40 - 60 °C for 1 - 3 h, cooling after inactivating the enzyme, adding glucose, homogenizing and spray-drying, and finally spraying a phospholipid emulsion on the surface to obtain the modified soy protein isolate.

[0008] Furthermore, the mass-to-volume ratio of soy protein isolate to deionized water is 1 - 3 g:100 mL; the addition amount of pepsin is 0.4 - 1 wt% of the soy protein isolate; the mass ratio of soy protein isolate to glucose is 1 - 2:50.

[0009] Furthermore, the vitamin premix is a mixture composed of vitamin B6, vitamin K12, and vitamin D mixed in a mass ratio of 1:1 - 2:1.

[0010] Furthermore, the mulberry leaf extract is prepared by the following method: adding mulberry leaves into petroleum ether and standing, then refluxing at 40 - 60 °C for 1 - 3 h, adding an ethanol solution for ultrasonic extraction, and separating to obtain the mulberry leaf extract.

[0011] Furthermore, the mass-to-volume ratio of mulberry leaves, petroleum ether, and ethanol is 1 g:1 - 20 mL:20 - 25 mL; adding an ethanol solution with a concentration of 60 - 85 vt%, and performing ultrasonic extraction at 20 - 30 KHz and 20 - 35 °C for 0.2 - 0.6 h, extracting 1 - 3 times.

[0012] Furthermore, among the probiotics, the mass ratio of Bifidobacterium lactis, Bifidobacterium animalis, and Lactobacillus rhamnosus is 1:1:0.5 - 1.

[0013] The present invention also provides a preparation method of the above-mentioned double-white egg nutritional supplement, including the following steps:

[0014] Passing whey protein, modified soy protein isolate, calcium carbonate, xanthan gum, and probiotics through a 60 - 120 mesh sieve respectively and mixing evenly, then adding the vitamin premix and sodium caseinate and mixing uniformly, and then adding the mulberry leaf extract, and successively performing granulation, sieving, and drying to obtain the double-white egg nutritional supplement.

[0015] The present invention has the following beneficial effects:

[0016] 1. The double-protein nutritional supplement of the present invention adopts the strategy of animal protein + plant protein to provide the nutrients required by the human body, and adds sodium caseinate, vitamin premix, calcium carbonate, etc. It not only enriches the nutritional value of the product, promotes calcium absorption, but also promotes digestion, improves human immunity, and also improves the antioxidant capacity and stability of the product. The mulberry leaf extract also has the effect of lowering blood sugar, regulating the daily blood sugar level, and avoiding a large increase in blood sugar after consuming the nutritional supplement.

[0017] 2. The present invention simultaneously adds whey protein and modified soy protein isolate to the dual-protein nutritional supplement, providing different types of amino acids required by the human body. When ingested simultaneously, a more comprehensive amino acid supply can be obtained, which plays a very important role in maintaining good health. Among them, the modified soy protein isolate is enzymatically hydrolyzed by pepsin into small peptides, which are more easily absorbed by the human body and the product has better stability. At the same time, soy protein isolate can prevent urinary calcium loss and contribute to promoting bone health; the sulfur-containing amino acid content in soybeans is relatively low, and it causes the least urinary calcium loss among all high-protein foods. There are also animal experiments proving that consuming soy protein can prevent bone loss and thus reduce the risk of osteoporosis. In addition, the added calcium carbonate can also supplement the calcium required by the human body, and sodium caseinate contains phosphoserine residues, which can form soluble substances with calcium ions and synergistically promote the deposition of calcium ions into the bone with the vitamins in the vitamin premix, facilitating calcium absorption and utilization.

[0018] 3. The probiotics in the nutritional supplement can promote the absorption and utilization of substances such as calcium carbonate and vitamins, and can also regulate the flora in the digestive system, improving the digestive ability of people with problems such as abdominal distension and poor gastric motility, preventing the problem of abdominal distension and constipation caused by excessive calcium absorption from other sources in the human body, and also enhancing the human immune ability to a certain extent. Whey protein also has the functions of anti-aging, improving immunity, and enhancing physical fitness, and can synergistically enhance the immune effect with probiotics and other substances, further enhancing the immune ability. At the same time, mulberry leaf extract also has the effects of promoting digestion and improving immunity. Therefore, whey protein, mulberry leaf extract, and probiotics together improve the digestive ability and immune ability of the consumers.

[0019] 4. The nutritional supplement of the present invention has stable properties and can be stored for a long time; this is because sodium caseinate has good thermal stability and can synergistically improve the antioxidant ability and stability of the nutritional supplement with whey protein, making the nutrients and taste contained therein stable and avoiding deterioration; calcium carbonate and xanthan gum also have the effects of improving the product structure and enhancing the product stability; and mulberry leaf extract also has a preservation and stabilization effect on the active substances and / or nutrients therein, and can together with sodium caseinate, calcium carbonate, and xanthan gum, etc., improve the stability of the nutritional supplement and avoid deterioration. Detailed implementation mode

[0020] The principles and features of the present invention are described below. The examples given are only used to explain the present invention and are not intended to limit the scope of the present invention. For those not specified in the examples, the conventional conditions or the conditions recommended by the manufacturer are followed. For the reagents or instruments not specified for the manufacturer, they are all conventional products that can be obtained through commercial purchase.

[0021] Example 1

[0022] A double-yolk egg nutritional supplement, comprising the following components in parts by weight: 40 parts of whey protein, 25 parts of modified soy protein isolate, 1 part of vitamin premix (vitamin B6, vitamin K12, and vitamin D in a mass ratio of 1:1:1), 2 parts of sodium caseinate, 1 part of calcium carbonate, 5 parts of mulberry leaf extract, 1 part of xanthan gum, and 5 parts of probiotics.

[0023] Among them, the modified soy protein isolate is prepared by the following method: Add 1 g of soy protein isolate to 100 mL of deionized water and stir well. Then, add 0.4 wt% of pepsin under acidic conditions and enzymatically hydrolyze at 40 °C for 2 h. After inactivating the enzyme, cool it, and then add glucose (the mass ratio of soy protein isolate to glucose is 1:50). After homogenization and spray drying, finally spray a phospholipid emulsion on the surface to obtain the modified soy protein isolate.

[0024] The mulberry leaf extract is prepared by the following method: Add mulberry leaves to petroleum ether and let it stand still. Then, reflux at 40 °C for 1 h, add an ethanol solution with a concentration of 60 vt%, and ultrasonically extract at 20 KHz and 20 °C for 0.2 h. Extract twice and separate to obtain the mulberry leaf extract. The mass-to-volume ratio of mulberry leaves, petroleum ether, and ethanol is 1 g:1 mL:205 mL.

[0025] Among the probiotics, the mass ratio of Bifidobacterium lactis, Bifidobacterium animalis, and Lactobacillus rhamnosus is 1:1:0.5.

[0026] The preparation method of the above double-yolk egg nutritional supplement includes the following steps:

[0027] Pass the whey protein, modified soy protein isolate, calcium carbonate, xanthan gum, and probiotics through an 80-mesh sieve respectively and mix them evenly. Then, add the vitamin premix and sodium caseinate and mix well. Then, add the mulberry leaf extract and successively granulate, sieve, and dry to obtain the double-yolk egg nutritional supplement.

[0028] Example 2

[0029] A double-yolk egg nutritional supplement, comprising the following components in parts by weight: 50 parts of whey protein, 28 parts of modified soy protein isolate, 3 parts of vitamin premix (vitamin B6, vitamin K12, and vitamin D in a mass ratio of 1:1 - 2:1), 6 parts of sodium caseinate, 2 parts of calcium carbonate, 15 parts of mulberry leaf extract, 5 parts of xanthan gum, and 12 parts of probiotics.

[0030] Among them, the modified soy protein isolate is prepared by the following method: Add 2 g of soy protein isolate to 100 mL of deionized water and stir well. Then, add 0.8 wt% of pepsin under acidic conditions and enzymatically hydrolyze at 50 °C for 2 h. After inactivating the enzyme, cool it, and then add glucose (the mass ratio of soy protein isolate to glucose is 2:50). After homogenization and spray drying, finally spray a phospholipid emulsion on the surface to obtain the modified soy protein isolate.

[0031] The mulberry leaf extract is prepared by the following method: Add mulberry leaves to petroleum ether and let stand, then reflux at 50 °C for 2 h, add an ethanol solution with a concentration of 70 vt%, and perform ultrasonic extraction at 25 KHz and 30 °C for 0.4 h, extract twice, separate, to obtain the mulberry leaf extract. The mass-volume ratio of mulberry leaves, petroleum ether and ethanol is 1 g: 10 mL: 23 mL.

[0032] Among the probiotics, the mass ratio of Bifidobacterium lactis, Bifidobacterium animalis and Lactobacillus rhamnosus is 1:1:1.

[0033] The preparation method of the above-mentioned double-white egg nutritional supplement includes the following steps:

[0034] Pass whey protein, modified soy protein isolate, calcium carbonate, xanthan gum and probiotics through a 80-mesh sieve respectively and mix them evenly, then add vitamin premix and sodium caseinate and mix well, then add mulberry leaf extract, and successively granulate, sieve and dry to obtain the double-white egg nutritional supplement.

[0035] Example 3

[0036] A double-white egg nutritional supplement, comprising the following components in parts by weight: 45 parts of whey protein, 28 parts of modified soy protein isolate, 2 parts of vitamin premix (the mass ratio of vitamin B6, vitamin K12 and vitamin D is 1:1:1), 7 parts of sodium caseinate, 3 parts of calcium carbonate, 15 parts of mulberry leaf extract, 6 parts of xanthan gum and 10 parts of probiotics.

[0037] Among them, the modified soy protein isolate is prepared by the following method: Add 2 g of soy protein isolate to 100 mL of deionized water and stir well, then add 0.5 wt% pepsin under acidic conditions, enzymatically hydrolyze at 50 °C for 2 h, inactivate the enzyme and then cool, then add glucose (the mass ratio of soy protein isolate and glucose is 2:50), homogenize and spray dry, and finally spray a phospholipid emulsion on the surface to obtain the modified soy protein isolate.

[0038] The mulberry leaf extract is prepared by the following method: Add mulberry leaves to petroleum ether and let stand, then reflux at 50 °C for 2 h, add an ethanol solution with a concentration of 75 vt%, and perform ultrasonic extraction at 25 KHz and 26 °C for 0.4 h, extract twice, separate, to obtain the mulberry leaf extract. The mass-volume ratio of mulberry leaves, petroleum ether and ethanol is 1 g: 10 mL: 20 mL.

[0039] Among the probiotics, the mass ratio of Bifidobacterium lactis, Bifidobacterium animalis and Lactobacillus rhamnosus is 1:1:1.

[0040] The preparation method of the above-mentioned double-white egg nutritional supplement includes the following steps:

[0041] Mix whey protein, modified soy protein isolate, calcium carbonate, xanthan gum, and probiotics through an 80-mesh sieve respectively, then mix them evenly, add vitamin premix and sodium caseinate and mix well, then add mulberry leaf extract, and successively granulate, screen, and dry to obtain the double-white egg nutritional supplement.

[0042] Example 4

[0043] A double-white egg nutritional supplement, comprising the following components in parts by weight: 60 parts of whey protein, 30 parts of modified soy protein isolate, 5 parts of vitamin premix (mass ratio of vitamin B6, vitamin K12, and vitamin D is 1:2:1), 8 parts of sodium caseinate, 4 parts of calcium carbonate, 20 parts of mulberry leaf extract, 8 parts of xanthan gum, and 20 parts of probiotics.

[0044] Among them, the modified soy protein isolate is prepared by the following method: Add 3 g of soy protein isolate to 100 mL of deionized water and stir well, then add 1 wt% pepsin under acidic conditions, enzymatically hydrolyze at 60 °C for 2 h, cool after inactivating the enzyme, then add glucose (mass ratio of soy protein isolate to glucose is 2:50), homogenize and spray dry, and finally spray phospholipid emulsion on the surface to obtain the modified soy protein isolate.

[0045] The mulberry leaf extract is prepared by the following method: Let the mulberry leaves stand in petroleum ether, then reflux at 60 °C for 3 h, then add an ethanol solution with a concentration of 85 vt%, ultrasonically extract at 30 KHz and 35 °C for 0.6 h, extract 3 times, and separate to obtain the mulberry leaf extract. The mass-volume ratio of mulberry leaves, petroleum ether, and ethanol is 1 g:20 mL:25 mL.

[0046] Among the probiotics, the mass ratio of Bifidobacterium lactis, Bifidobacterium animalis, and Lactobacillus rhamnosus is 1:1:1.

[0047] The preparation method of the above double-white egg nutritional supplement comprises the following steps:

[0048] Mix whey protein, modified soy protein isolate, calcium carbonate, xanthan gum, and probiotics through an 80-mesh sieve respectively, then mix them evenly, add vitamin premix and sodium caseinate and mix well, then add mulberry leaf extract, and successively granulate, screen, and dry to obtain the double-white egg nutritional supplement.

[0049] Comparative Example 1

[0050] The difference between Comparative Example 1 and Example 2 is that it does not contain whey protein.

[0051] Comparative Example 2

[0052] The difference between Comparative Example 2 and Example 2 is that it does not contain probiotics.

[0053] Comparative Example 3

[0054] The difference between Comparative Example 3 and Example 2 is that it does not contain mulberry leaf extract.

[0055] Test Example

[0056] Voluntary subjects with functional dyspepsia and long-term gastrointestinal discomfort were selected. Those with acute diarrhea, dyspepsia caused by severe organic lesions, those who were too weak to undergo the test, patients with severe systemic diseases such as cardiovascular, liver, kidney, and hematopoietic systems, those who took items related to the tested function in the short term, and other people who affected the judgment of the results were excluded.

[0057] Test method: There were 150 subjects, aged 18 - 65 years old, including 78 males and 72 females. They were divided into 6 groups, with 25 people in each group. They tasted the products of Examples 1 - 3 and Comparative Examples 1 - 3 respectively, 3 times a day, and the consumption amount each time was 30 g. During the test period, their original eating habits were not changed, and they had normal diets. After continuously tasting for 10 days, the digestion promotion and constipation improvement were scored, with a full score of 100 points. The higher the score, the better; the lower the score, the worse. After each taster scored individually, the average score was statistically calculated and recorded. The results are shown in Table 1.

[0058] Table 1 Statistical results of tasting

[0059]

[0060] Among them, "-" indicates no obvious improvement, "+" indicates mild improvement, "++" indicates obvious improvement, and "+++" indicates complete improvement.

[0061] As can be seen from Table 1, the nutritional supplement obtained by the present invention can not only provide the nutrients required by the human body, but also improve the digestive ability of the digestive system and improve the relevant disease conditions. Among the people who tasted the nutritional supplement of the present invention in Table 1, the proportion of people with obvious improvement and complete improvement is relatively large; on the contrary, the situation of each comparative example lacking the corresponding components is not ideal and there is no obvious improvement.

[0062] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included within the protection scope of the present invention.

Claims

1. A double white egg nutritional supplement, characterized in that: The invention comprises the following components in parts by weight: 40-60 parts of whey protein, 25-30 parts of modified soy protein isolate, 1-5 parts of vitamin premix, 2-8 parts of sodium caseinate, 1-4 parts of calcium carbonate, 5-20 parts of mulberry leaf extract, 1-8 parts of xanthan gum and 5-20 parts of probiotics.

2. The double white egg nutritional supplement according to claim 1, characterized in that The invention comprises the following components in parts by weight: 50 parts of whey protein, 28 parts of modified soy protein isolate, 3 parts of vitamin premix, 6 parts of sodium caseinate, 2 parts of calcium carbonate, 15 parts of mulberry leaf extract, 5 parts of xanthan gum and 12 parts of probiotics.

3. The double white egg nutritional supplement according to claim 1 or 2, characterized in that: The modified soy protein isolate is prepared by the following method: adding the soy protein isolate to deionized water and stirring evenly, then adding pepsin under acidic conditions, performing enzymolysis at 40-60° C. for 1-3 hours, cooling after inactivating the enzyme, then adding glucose, homogenizing and spray drying, and finally spraying a phospholipid emulsion on the surface to obtain the modified soy protein isolate.

4. The double white egg nutritional supplement according to claim 3, characterized in that The mass volume ratio of soy protein isolate and deionized water is 1-3 g:100 mL; the amount of pepsin added is 0.4-1 wt% of the soy protein isolate; and the mass ratio of soy protein isolate and glucose is 1-2:

50.

5. The double white egg nutritional supplement according to claim 1 or 2, characterized in that: The vitamin premix is ​​a mixture of vitamin B6, vitamin K12 and vitamin D in a mass ratio of 1:1-2:

1.

6. The double white egg nutritional supplement according to claim 1 or 2, characterized in that: The mulberry leaf extract is prepared by the following method: adding mulberry leaves into petroleum ether and letting it stand, then refluxing at a temperature of 40-60° C. for 1-3 hours, then adding ethanol solution for ultrasonic extraction, and separating to obtain the mulberry leaf extract.

7. The double white egg nutritional supplement according to claim 6, characterized in that The mass volume ratio of mulberry leaf, petroleum ether and ethanol is 1g:1-20mL:20-25mL; add 60-85vt% ethanol solution, ultrasonically extract for 0.2-0.6h at 20-30KHz and 20-35℃, and extract 1-3 times.

8. The double white egg nutritional supplement according to claim 1 or 2, characterized in that: In the probiotics, the mass ratio of Bifidobacterium lactis, Bifidobacterium animalis and Lactobacillus rhamnosus is 1:1:0.5-1.

9. The method for preparing the double white egg nutritional supplement according to any one of claims 1 to 8, characterized in that: The following steps are involved: Whey protein, modified soy protein isolate, calcium carbonate, xanthan gum and probiotics are respectively passed through a 60-120 mesh sieve and mixed evenly, then vitamin premix and sodium caseinate are added and mixed evenly, and then mulberry leaf extract is added, and granulation, sieving and drying are performed in sequence to obtain a double white egg nutritional supplement.

Images