A complete nutritional formula food for special medical purposes for obesity and fat reduction surgery and its preparation method

Abstract

This invention proposes a complete nutritional formula food for special medical purposes, specifically for obesity and fat reduction surgery, and its preparation method. It relates to the field of special medical foods and includes the following ingredients: 30-45% protein complex, 20-30% mixed lipids, 25-35% carbohydrates, 2-5% vitamins, 2-5% minerals, 2-4% functionalized pea protein, and 0.2-0.6% low-ester citrus pectin. This formula food achieves a precise ratio of high protein, low sugar, moderate lipids, dietary fiber, and key micronutrients while ensuring energy balance. It not only meets the needs of rapid perioperative recovery but also supports long-term postoperative weight management and nutritional maintenance.

Description

Technical Field

[0001] This invention relates to the field of special medical foods, and more specifically, to a complete nutritional formula food for special medical purposes related to obesity and fat reduction surgery, and its preparation method. Background Technology

[0002] Obesity is a prevalent metabolic disease worldwide and has become a significant risk factor for diabetes, hypertension, cardiovascular and cerebrovascular diseases, and various cancers. For severely obese patients, lifestyle interventions alone are often insufficient to achieve long-term weight loss. Clinically, metabolic weight-loss and fat-reduction surgeries such as gastric bypass and sleeve gastrectomy are commonly used to improve weight and reduce comorbidities. While these surgeries are highly effective in weight control and metabolic improvement, patients often experience reduced intake, restricted gastrointestinal absorption, and increased protein catabolism due to the surgical procedure, leading to problems such as protein-energy malnutrition (PEM), vitamin and mineral deficiencies, low muscle mass, and decreased bone mass.

[0003] According to GB 29922 General Rules for Foods for Special Medical Purposes and clinical nutrition guidelines, obese patients undergoing weight loss surgery require special complete nutritional formula foods with the following characteristics during the perioperative and long-term postoperative management:

[0004] 1. Moderate energy density to avoid excessive energy load, while meeting the needs of basal metabolism and wound healing;

[0005] 2. High protein energy ratio (30-40%), mainly high-quality protein, supplemented with branched-chain amino acids, to promote the maintenance and repair of lean body mass;

[0006] 3. Moderate lipids (25-30%), mainly monounsaturated fatty acids (MUFA), with appropriate amounts of medium-chain triglycerides (MCT) added to improve fat absorption and energy utilization;

[0007] 4. Low sugar + soluble dietary fiber, reducing monosaccharides and high GI components, controlling blood sugar fluctuations, while promoting gut microbiota balance and reducing the risk of postoperative diarrhea and gastric dumping syndrome;

[0008] 5. Fortify with micronutrients such as vitamin D, calcium, iron, zinc, selenium, folic acid, and vitamin B12 to prevent common deficiencies such as osteoporosis, anemia, and weakened immune function.

[0009] Currently, most commercially available complete nutritional formula foods are primarily designed for patients with cancer, kidney disease, or diabetes, and have the following shortcomings: their nutritional structure does not match the needs of obesity / weight loss surgery; most products are high in carbohydrates and insufficient in protein and MCT ratios; they have poor taste and compliance, with some high-protein products having a fishy smell and poor dissolving properties, affecting long-term use by patients; they lack targeted micronutrient fortification, failing to adequately cover common postoperative risks of vitamin B12, folic acid, vitamin D, and calcium and iron deficiencies; and they lack products compatible with both tube feeding and oral administration, limiting their application in early postoperative support and long-term follow-up.

[0010] Therefore, there is an urgent need to develop a specific complete nutritional formula food that meets the technical requirements of GB 29922 and is specifically designed for obese people and those undergoing fat reduction surgery. Summary of the Invention

[0011] The purpose of this invention is to provide a complete nutritional formula food for special medical purposes, specifically for obesity and fat reduction surgery. It achieves a precise ratio of high protein, low sugar, moderate lipids, dietary fiber, and key micronutrients while ensuring energy balance. This satisfies the need for rapid perioperative recovery and supports long-term postoperative weight management and nutritional maintenance.

[0012] Another objective of this invention is to provide a method for preparing a complete nutritional formula food for special medical purposes, specifically for obesity and fat reduction surgery. This method uses functionalized pea protein and low-ester citrus pectin to form a nanoscale emulsion system that does not separate, settle, or float oil during long-term storage.

[0013] The technical problem solved by this invention is achieved by the following technical solution.

[0014] On one hand, embodiments of the present invention provide a complete nutritional formula food for special medical purposes related to obesity and fat reduction surgery, comprising the following ingredients by weight percentage:

[0015] Protein complex 30-45%, mixed lipids 20-30%, carbohydrates 25-35%, vitamins 2-5%, minerals 2-5%, functionalized pea protein 2-4%, low-ester citrus pectin 0.2-0.6%;

[0016] The protein complex is composed of modified whey protein isolate, modified casein, collagen peptides and rice peptides in a mass ratio of (4–6):(2–4):(0.5–1.5):(0.5–1.5).

[0017] The mixed lipids are composed of monounsaturated fatty acid oils, medium-chain triglycerides, ω-3 polyunsaturated fatty acids and soybean lecithin in a mass ratio of (15-25):(5-10):(1-3):(0.5-1.5).

[0018] In some embodiments of the present invention, the vitamins include vitamin A, vitamin D, vitamin E, B vitamins, and vitamin C; the minerals include calcium, iron, zinc, selenium, magnesium, and iodine.

[0019] In some embodiments of the present invention, the functionalized pea protein has a nitrogen solubility index >90% and a protein content >85%.

[0020] In some embodiments of the present invention, the carbohydrate is composed of maltodextrin, resistant dextrin, and galactooligosaccharides in a mass ratio of (20-30):(3-7):(1-3).

[0021] On the other hand, embodiments of the present invention provide a method for preparing a complete nutritional formula food for special medical purposes related to obesity and fat reduction surgery, comprising the following steps:

[0022] S1 prepares protein complexes;

[0023] S2 is used to prepare mixed lipids;

[0024] S3 Preparation of Colloidal Solution: Dry-mix functionalized pea protein with 3-5 times its mass of carbohydrates, add water at 40-50℃, and continuously shear at 5000-8000 rpm for 15-20 min to obtain a protein slurry; dry-mix low-ester citrus pectin with powdered sugar, disperse in water at 50-60℃, and shear at 5000-8000 rpm for 10-15 min to obtain a pectin solution; add the protein slurry to the pectin solution while stirring, and stir evenly; then add calcium salt solution dropwise, and stir for 5-10 min to obtain a colloidal solution;

[0025] S4 Pre-emulsification: The protein complex from step S1, the colloidal solution from step S3, the remaining carbohydrates, and the minerals are mixed, and then the mixed lipids from step S2 are added. The mixture is then subjected to high-speed shear pre-emulsification to obtain a pre-emulsified solution.

[0026] S5 Ultra-high pressure homogenization: A two-stage high pressure homogenizer is used to homogenize and cool the pre-emulsified liquid from step S4.

[0027] S6 Final Processing: Add vitamins to the homogenized liquid from step S5, sterilize and fill it to obtain the formulated food.

[0028] In step S3, the molecular structure of functionalized pea protein allows it to quickly adsorb at the oil-water interface, forming a strong interfacial film. It acts as a natural emulsifier, effectively preventing fat from rising to the surface. This solves the problem of poor solubility in ordinary pea protein, resulting in a smooth, grain-free texture after preparation. High-quality functionalized pea protein has extremely low beany flavor and a mild taste. Furthermore, functionalized pea protein serves as both a stabilizer and a high-quality source of plant protein nutrients.

[0029] Low-esterification citrus pectin, with an esterification degree below 50%, relies on calcium ions for its gelation mechanism, forming a thermally reversible, highly transparent, and refreshing gel. The resulting gel structure is soft and elastic, completely free of stickiness or powderiness, and has a rich, full-bodied taste similar to fresh fruit juice. Furthermore, the gel is stable during UHT sterilization and will not be destroyed by high temperatures. Moreover, during production, the viscosity and gel strength of the product can be precisely controlled by adjusting the amount and method of calcium ion addition, allowing for customized product texture.

[0030] Functionalized pea protein serves as a primary emulsifier and particulate suspension, while low-ester citrus pectin acts as a gel network matrix for the continuous aqueous phase. Together, they can form an extremely stable colloidal system with excellent taste, achieving synergistic effects.

[0031] In some embodiments of the present invention, in step S4, the high-speed shear pre-emulsification speed is 8000-12000 rpm, the time is 5-10 min, and the temperature is 40-50 ℃.

[0032] In some embodiments of the present invention, in step S5, the homogenization process includes a first-stage homogenization process and a second-stage homogenization process, wherein the pressure of the first-stage homogenization process is 120-170 MPa and the pressure of the second-stage homogenization process is 30-50 MPa.

[0033] In some embodiments of the present invention, in step S1, the preparation of the protein complex includes the following steps: mixing whey protein isolate, casein and water preheated to 50-55 °C and pH=7.0-7.5 respectively to prepare a protein suspension with a mass fraction of 15-25%;

[0034] Add protease at 0.5-1.5% of the whey protein isolate or casein mass, stir at 50-55℃, and after the whey protein isolate or casein has been hydrolyzed by 5-10%, raise the temperature to 85-90℃ and hold for 5-10 minutes.

[0035] Cool to 60-70 ℃, add galactooligosaccharides at 2-5% of the whey protein isolate or casein protein mass, adjust pH to 7.0-7.5, stir continuously, and react for 30-120 min; spray dry to obtain modified whey protein isolate or modified casein.

[0036] Modified whey protein isolate, modified casein, collagen peptides, and rice peptides were added to a three-dimensional mixer and mixed at 20-30 rpm for 30-40 min to obtain a protein complex.

[0037] Flavor masking and enhancement are achieved through independent enzymatic hydrolysis and Maillard reaction modification of whey protein and casein. Specifically, a complex flavor protease is first used for hydrolysis. The protease specifically cleaves the hydrophobic amino acids at the protein ends, effectively reducing the production of bitter peptides. During hydrolysis, the degree of hydrolysis of whey protein and casein is controlled (5-10%). If the hydrolysis is too low, the flavor masking effect is not significant; if the hydrolysis is too high, too many bitter peptides will be produced, and the Maillard reaction substrate (amino group) will be excessively consumed, which is not conducive to subsequent modification. Within the range of 5-10%, flavor precursors can be effectively generated while avoiding the generation of undesirable flavors.

[0038] Then, reducing sugars (galacto-oligosaccharides) are added. The peptides and amino acids produced by enzymatic hydrolysis react with the reducing sugars via a Maillard reaction, generating rich, natural aroma compounds that completely mask the unpleasant flavor of the protein itself. Using galacto-oligosaccharides as a reducing sugar is advantageous because they are abundant, and the unreacted portion can be retained as a prebiotic in the final product, maximizing its functionality. Furthermore, galacto-oligosaccharides have a moderate reaction rate, making them less likely to produce a burnt taste.

[0039] Based on their absorption rate in the human body, rice peptides and collagen peptides are absorbed quickly, followed by modified whey protein, and finally modified casein (slow-release absorption). These three types of proteins form a three-level absorption gradient, which can continuously supply amino acids, promote muscle synthesis, and prevent muscle loss.

[0040] In some embodiments of the present invention, step S2, preparing the mixed lipids includes the following steps:

[0041] After preheating the monounsaturated fatty acid oil and medium-chain triglycerides, mix and homogenize them. Then add ω-3 polyunsaturated fatty acids and soybean lecithin, mix and homogenize.

[0042] Compared with the prior art, the embodiments of the present invention have at least the following advantages or beneficial effects:

[0043] The formulated food provided by this invention uses high protein, fortification with key micronutrients, moderate MCT, and low sugar dietary fiber as its core technical pathways. It can meet the energy and nutritional needs of patients before and after surgery, improve protein-energy malnutrition (PEM), maintain lean body mass and muscle mass, promote wound healing and immune function recovery, improve fat absorption and metabolism, reduce bile acid burden, control blood sugar fluctuations, reduce the risk of gastric dumping and insulin resistance, supplement vitamins and minerals that are at high risk of deficiency after surgery, and improve long-term compliance and safety.

[0044] The preparation method provided by this invention, in step S3, uses functionalized pea protein as an excellent emulsifier, while low-ester citrus pectin forms a clear and smooth gel network under the action of calcium ions. The synergistic effect of these two components results in a gel structure that is smoother and more elastic than gellan gum, completely free of stickiness or powderiness, and has a rich, smooth texture similar to fresh fruit juice. This provides the product with a rich, smooth texture similar to natural fruit juice, completely avoiding the gelatinous feel of traditional colloids. In step S5, under extremely high pressure, fat globules and protein particles are broken down to the nanoscale (<500nm) and tightly bound to the pea protein-pectin network, thereby obtaining an emulsion with excellent physical stability. The nano-sized particles result in an extremely smooth texture, completely free of any graininess. High-pressure homogenization allows for controllable changes in the protein structure, further exposing hydrophilic groups and enhancing its solubility and emulsifying ability. Detailed Implementation

[0045] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall apply. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased commercially.

[0046] It should be noted that, unless otherwise specified, the embodiments and features described in the present invention can be combined with each other. The present invention will now be described in detail with reference to specific embodiments.

[0047] It should be noted that, in the embodiments provided by this invention, the sources of each raw material are as follows:

[0048] Whey protein isolate: Provon® 290 series from Columbia, high purity (protein content >90%), low lactose, low fat.

[0049] Casein: Fonterra Alacid® 810, protein content >90%;

[0050] Collagen peptides: Jialida Peptan® P (porcine source), molecular weight 2000-5000 Da;

[0051] Rice peptides: Zhejiang Huakang Pharmaceutical Co., Ltd., rice oligopeptides, molecular weight less than 1000 Da;

[0052] Monounsaturated fatty acid oils: High oleic sunflower seed oil, Cargill Clear Valley® High Oleic Sunflower Seed Oil;

[0053] Medium-chain triglycerides: BASF;

[0054] ω-3 polyunsaturated fatty acids: sourced from fish oil, DSM Ropufa® series fish oils;

[0055] Soy lecithin: Original peptide biotechnology;

[0056] Functionalized pea protein: Nutralys S85F from Roquette, with an NSI of over 95% and a protein content of 85%.

[0057] Low-ester citrus pectin: CP Kelco, GENU® series low-ester pectin, GENU Pectin LM-101 AS;

[0058] Complex flavor protease: Xinhua Yang, FLA 100.

[0059] Example 1

[0060] Prepare the formulated food product of this embodiment according to the following steps:

[0061] S1 preparation of protein complexes:

[0062] Weigh a certain amount of whey protein isolate powder and mix it with purified water preheated to 50-55℃ and adjusted to pH 7.0-7.5 to prepare a 15% protein solution. Gently stir until completely dissolved. Add food-grade flavored protease at 0.5% of the whey protein mass. React at 50-55℃ with continuous gentle stirring for a period of time, and monitor the degree of hydrolysis in real time. By sampling and determining the degree of hydrolysis (DH), accurately control it at 12%. Quickly raise the temperature of the enzymatic hydrolysate to 85-90℃ and hold for 5 minutes to completely inactivate the protease.

[0063] Cool the enzymatic hydrolysate to 60-70℃ and add 4% (by weight of whey protein isolate) of galacto-oligosaccharides (GOS) as a reducing sugar. Stir slowly and continuously at 60-70℃ and pH 7.0-7.5 for 60-120 minutes. Monitor the flavor in real time; stop the reaction immediately when the typical fishy smell of whey protein disappears and transforms into a rich milky and caramel flavor.

[0064] The reacted whey protein solution was spray-dried to obtain a modified whey protein isolate powder with a slightly yellow color and a natural milky aroma.

[0065] Weigh a certain amount of casein powder and slowly add it to purified water preheated to 50-55 ℃ and with the pH adjusted to 7.0-7.5 to prepare a 15% suspension. Process under high-speed shear (5000 rpm) for 10 minutes to form a homogeneous emulsion. Add food-grade flavor protease at 1.0% of the casein protein mass and react at 50-55 ℃ with continuous stirring for 45-90 minutes. Precisely control the degree of hydrolysis (DH) at 8%, and rapidly heat the hydrolysate to 85-90 ℃, maintaining this temperature for 5-10 minutes to completely inactivate the protease.

[0066] Cool the enzymatic hydrolysate to 60-70℃, add 5% casein oligogalactose, and stir slowly and continuously at 60-70℃ and pH 7.0-7.5 for 90-150 min, until the flavor transforms into a mild roasted and nutty aroma.

[0067] The reacted casein solution was spray-dried to obtain modified casein powder.

[0068] Modified whey protein isolate, modified casein, collagen peptides, and rice peptides were added to a three-dimensional mixer in the specified proportions and mixed at 30 rpm for 40 min to obtain a protein complex.

[0069] The mass ratio of modified whey protein isolate, modified casein, collagen peptides, and rice peptides is 5:3:1:1.

[0070] S2 preparation of mixed lipids:

[0071] After preheating the monounsaturated fatty acid oil and medium-chain triglycerides, mix and homogenize them. Then add ω-3 polyunsaturated fatty acids and soybean lecithin, mix and homogenize.

[0072] The mass ratio of monounsaturated fatty acid oil, medium-chain triglycerides, ω-3 polyunsaturated fatty acids and soybean lecithin is 20:8:2:1.

[0073] S3 is used to prepare colloidal solutions:

[0074] Functionalized pea protein was dry-mixed with 5 times its weight of carbohydrates, and then water at 40-50 °C was added. The mixture was continuously sheared at 5000 rpm for 20 min to obtain a protein slurry. Low-ester citrus pectin was dry-mixed with 2 times its weight of powdered sugar (maltodextrin), and then dispersed in water at 50-60 °C. The mixture was sheared at 8000 rpm for 10 min to obtain a pectin solution. The protein slurry was added to the pectin solution while stirring, and the mixture was stirred until homogeneous. Then, a calcium salt solution was added dropwise, and the mixture was stirred for 10 min to obtain a colloidal solution. The carbohydrates, maltodextrin, and calcium salts used in this step are all included in the total amount of the formulated food.

[0075] S4 Pre-emulsification: The protein complex from step S1, the colloidal solution from step S3, the remaining carbohydrates, and the minerals are mixed, and then the mixed lipids from step S2 are added. High-speed shear pre-emulsification is performed to obtain a pre-emulsified solution. The high-speed shear pre-emulsification speed is 8000 rpm, the time is 10 min, and the temperature is 40-50 ℃.

[0076] S5 Ultra-high pressure homogenization: The pre-emulsified liquid from step S4 is homogenized using a two-stage high-pressure homogenizer. The pressure of the first-stage homogenization is 170 MPa, and the pressure of the second-stage homogenization is 50 MPa. Cooling is then performed.

[0077] S6 Final Processing: Vitamins are added to the homogenized liquid from step S5, followed by sterilization and filling to obtain the formulated food product.

[0078] The usage of each raw material, by mass percentage, is as follows:

[0079] Protein complex 37.5%, mixed lipids 25%, carbohydrates 28.1%, vitamins 3%, minerals 3%, functionalized pea protein 3%, low-ester citrus pectin 0.4%;

[0080] The carbohydrates consist of maltodextrin, resistant dextrin, and galactooligosaccharides in a mass ratio of 25:5:2.

[0081] Vitamins include vitamin A, vitamin D, vitamin E, B vitamins, and vitamin C; minerals include calcium, iron, zinc, selenium, magnesium, and iodine, which are added to the food formulation of this embodiment in the form of common salts that can be used in food, wherein the calcium source is calcium chloride.

[0082] Example 2

[0083] The difference from Example 1 is that, by mass percentage, the amounts of each raw material are as follows:

[0084] The composition consists of 30% protein complex, 20.4% mixed lipids, 35% carbohydrates, 5% vitamins, 5% minerals, 4% functionalized pea protein, and 0.6% low-ester citrus pectin. The remaining ingredients, amounts, and preparation methods are the same as in Example 1.

[0085] Example 3

[0086] The difference from Example 1 is that, by mass percentage, the amounts of each raw material are as follows:

[0087] The composition consists of 45% protein complex, 20% mixed lipids, 28.8% carbohydrates, 2% vitamins, 2% minerals, 2% functionalized pea protein, and 0.2% low-ester citrus pectin. The remaining ingredients, amounts, and preparation methods are the same as in Example 1.

[0088] Example 4

[0089] The difference from Example 1 is that the mass ratio of modified whey protein isolate, modified casein, collagen peptides, and rice peptides is 4:2:0.5:0.5. All other raw materials, amounts, and preparation methods are the same as in Example 1.

[0090] Example 5

[0091] The difference from Example 1 is that the mass ratio of modified whey protein isolate, modified casein, collagen peptides, and rice peptides is 6:4:1.5:1.5. All other raw materials, amounts, and preparation methods are the same as in Example 1.

[0092] Example 6

[0093] The difference from Example 1 is that the mass ratio of monounsaturated fatty acid oil, medium-chain triglycerides, ω-3 polyunsaturated fatty acids, and soybean lecithin is 15:5:1:0.5. All other raw materials, amounts, and preparation methods are the same as in Example 1.

[0094] Example 7

[0095] The difference from Example 1 is that the mass ratio of monounsaturated fatty acid oil, medium-chain triglycerides, ω-3 polyunsaturated fatty acids, and soybean lecithin is 25:10:3:1.5. All other raw materials, amounts, and preparation methods are the same as in Example 1.

[0096] Example 8

[0097] The difference from Example 1 is that the mass ratio of maltodextrin, resistant dextrin, and galactooligosaccharides is 20:3:1. All other raw materials, amounts, and preparation methods are the same as in Example 1.

[0098] Example 9

[0099] The difference from Example 1 is that the mass ratio of maltodextrin, resistant dextrin, and galactooligosaccharides is 30:7:3. All other raw materials, amounts, and preparation methods are the same as in Example 1.

[0100] Comparative Example 1

[0101] The difference from Example 1 is that, in step S1, whey protein isolate and casein are not modified, while the other raw materials, amounts and preparation methods are the same as in Example 1.

[0102] Comparative Example 2

[0103] The difference from Example 1 is that the ultra-high pressure homogenization process in step S5 is not performed, while the other raw materials, amounts and preparation methods are the same as in Example 1.

[0104] Comparative Example 3

[0105] The difference from Example 1 is that the preparation of the colloidal solution in step S3 is omitted. Instead, functionalized pea protein and low-ester citrus pectin are used to replace the colloidal solution in step S4 for high-speed shear pre-emulsification. The remaining raw materials, amounts, and preparation methods are the same as in Example 1.

[0106] Experimental Example

[0107] Using the formulated foods prepared in Examples 1-9 and Comparative Examples 1-3 as test subjects, the centrifugal sedimentation rate, particle size distribution, storage stability, and sensory taste (flavor, off-flavor, smoothness, and aftertaste) of each formulated food were tested according to the following methods.

[0108] Centrifugation sedimentation rate: Accurately measure a certain volume (50 mL) of homogeneous sample into a graduated centrifuge tube. Centrifuge at the preset temperature (25 ℃) using a high-speed centrifuge at the specified speed and time (5000 rpm, 10 min). After centrifugation, carefully remove the centrifuge tube, observe and record the volume (mL) of the separated sediment layer.

[0109] Calculation formula: Centrifugal sedimentation rate (%) = [Sediment volume / Total sample volume] × 100%.

[0110] Average particle size and particle size distribution: Sample D was tested using a laser particle size analyzer. 50 (Median particle size, i.e., the particle size value corresponding to when the cumulative distribution reaches 50%).

[0111] Storage stability test: Each formula food was filled into commercial packaging and placed in a constant temperature and humidity chamber at 40℃±2℃ and 75%±5% relative humidity for 7 days. After that, phenomena such as layering, sedimentation, and oil rings were observed and recorded.

[0112] Sensory evaluation testing methods

[0113] The evaluations will be conducted in a dedicated sensory evaluation room that is well-ventilated, odorless, appropriately lit, and quiet. Evaluators must undergo initial screening and training.

[0114] The nine-point hedonic scale and the nine-point intensity scale are commonly used.

[0115] The 9-point pleasure scale (used for flavor acceptance): 9 = extremely like, 8 = very like, 7 = moderately like, 6 = slightly like, 5 = neither like nor dislike (neutral), 4 = slightly dislike, 3 = moderately dislike, 2 = very dislike, 1 = extremely dislike.

[0116] 9-point intensity scale (used for odor intensity, such as fishy or astringent taste): 1 = very weak, almost imperceptible; 2 = very weak; 3 = weak; 4 = weak; 5 = moderate; 6 = strong; 7 = strong; 8 = very strong; 9 = extremely strong.

[0117] Testing Procedure: Samples are randomly numbered and provided to evaluators. Evaluators independently taste the samples and score each indicator according to the scale. All evaluators' score sheets are collected, and the average score for each sample is calculated.

[0118] Test method for smoothness: The same 9-point intensity scale method is used. Smoothness refers to the degree of lubrication when the product flows in the mouth without any gritty, grainy, astringent, or sticky feeling. Scale: 1 = extremely rough and gritty; 5 = medium; 9 = extremely smooth and delicate.

[0119] Testing procedure: Similar to flavor evaluation, evaluators score based on oral texture, collect all evaluators' score sheets, and calculate the average score for each sample.

[0120] The test results are shown in Table 1:

[0121] Table 1

[0122]

[0123] Table 1 shows that Comparative Example 1, without protein modification, had a significantly higher centrifugal sedimentation rate (8.5%) and a much larger average particle size (450 nm) than Example 1 (2.1%). This indicates that enzymatic hydrolysis improved the solubility and emulsifying properties of the protein, while the subsequent Maillard reaction further enhanced the interaction between the protein and other components, forming a more stable microparticle structure, thus significantly improving the system stability. Secondly, Comparative Example 1, being unmodified, exhibited a very prominent inherent fishy and astringent taste (off-flavor intensity 7.5 points), resulting in extremely low flavor acceptability (5.0 points). In contrast, Example 1, by removing bitter peptides through enzymatic hydrolysis and generating pleasant flavors such as milk, caramel, and nutty aromas through the Maillard reaction, successfully transformed unpleasant off-flavors into positive ones, greatly improving the product's palatability.

[0124] Comparative Example 2, without ultra-high pressure homogenization and relying solely on high-speed shear pre-emulsification, exhibited extremely poor stability (centrifugal sedimentation rate of 15.2%, severe stratification). This demonstrates that ultra-high pressure homogenization at 170 MPa and 50 MPa can significantly reduce the particle size (Dg) of fat globules and protein particles. 50 (By reducing the nm size from 880nm to 255nm), a uniform and stable nanoscale emulsion is formed, which is the core technology guarantee for the long-term physical stability of the product.

[0125] Comparative Example 3, without pre-constructed colloidal solution, showed a significant decrease in stability (centrifugal sedimentation rate of 6.8%). This indicates that the pre-formed "pea protein-pectin" colloidal network through shearing and calcium ion crosslinking can act as a "skeleton" in the entire system, effectively encapsulating lipid and protein particles, preventing their aggregation and floating, and producing a synergistic effect with the homogenization process.

[0126] The smoothness of Example 1 (7.8 points) was significantly higher than that of Comparative Example 2 (4.0 points) and Comparative Example 1 (5.5 points). This is attributed to the fine particle size resulting from ultra-high pressure homogenization and the smooth texture provided by the modified protein and colloid. Comparative Example 2 had coarse particles, resulting in a gritty texture; Comparative Example 1 had poor protein solubility, which also affected its smoothness.

[0127] Regarding the protein complex ratio, Example 1 (37.5%) achieved the best balance in stability, flavor, and mouthfeel. Example 2 (30%) had a lower protein content, resulting in slightly weaker system support and a slight decrease in stability. Example 3 (45%) had a high protein content, which, while providing good stability, may have slightly affected flavor purity due to a slightly higher amount of Maillard reaction products.

[0128] Regarding the lipid ratio, Example 7 (high ratio of monounsaturated fatty acids and lecithin) exhibited the best stability and smoothness because lecithin is a highly effective emulsifier, and increasing its proportion contributes to stability. Example 6 (low ratio), on the other hand, suffered from poor stability due to insufficient emulsifier.

[0129] Example 4 (low peptide ratio) showed a slightly weaker flavor masking effect and a less full-bodied taste. Example 5 (high peptide ratio) had a similar effect to Example 1, indicating that increasing the proportion of collagen peptides and rice peptides within a certain range has a positive impact on the product.

[0130] In summary, this invention utilizes a synergistic approach of protein flavor modification through enzymatic hydrolysis-Maillard reaction, pre-construction of a protein-pectin colloidal network, and ultra-high pressure nano-homogenization. The resulting formulated food system is homogeneous, stable, and resistant to stratification and sedimentation, exhibiting a long shelf life and ease of use. It effectively masks undesirable flavors of the protein source and imparts a natural milky and baked aroma to the product, resulting in a smooth and delicate texture without any gritty or astringent taste, offering excellent palatability. While improving physicochemical properties and sensory characteristics, the active peptides produced by enzymatic hydrolysis, the optimized fatty acid composition, and sufficient vitamins and minerals are preserved, ensuring the product's nutritional function. By adjusting the ratio of protein, lipids, and carbohydrates and process parameters, customized products can be developed for different target groups (such as athletes, the elderly, and clinical patients), demonstrating promising application prospects.

[0131] The embodiments described above are some, but not all, embodiments of the present invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention.

Claims

1. A special medical purposes obesity, liposuction surgery total nutritional formula food, characterized in that, By mass percentage, the following raw materials are included: Protein complex 30-45%, mixed lipids 20-30%, carbohydrates 25-35%, vitamins 2-5%, minerals 2-5%, functionalized pea protein 2-4%, low-ester citrus pectin 0.2-0.6%; The protein complex is compounded by modified whey protein isolate, modified casein, collagen peptide and rice peptide in a mass ratio of (4-6):(2-4):(0.5-1.5):(0.5-1.5); The mixed lipids are compounded by monounsaturated fatty acid oil, medium-chain triglyceride, omega-3 polyunsaturated fatty acid and soy lecithin in a mass ratio of (15-25):(5-10):(1-3):(0.5-1.5); The preparation method of the full-nutrition formula food includes the following steps: S1. Preparing a protein complex; S2. Preparing mixed lipids; S3. Preparing a colloidal solution: dry-mixing the functionalized pea protein with 3-5 times the mass of carbohydrates, adding water at 40-50 DEG C, and continuously shearing at 5000-8000 rpm for 15-20 min to obtain a protein slurry; dry-mixing the low-ester citrus pectin with sugar powder, dispersing in water at 50-60 DEG C, and shearing at 5000-8000 rpm for 10-15 min to obtain a pectin solution; adding the protein slurry to the pectin solution under stirring, and stirring uniformly; and then adding a calcium salt solution dropwise, and stirring for 5-10 min to obtain the colloidal solution; S4. Pre-emulsification: mixing the protein complex of step S1, the colloidal solution of step S3, the remaining carbohydrates and minerals, and then adding the mixed lipids of step S2, and pre-emulsifying at high speed to obtain a pre-emulsified solution; S5. Homogenization: using a two-stage high-pressure homogenizer to homogenize the pre-emulsified solution of step S4, and cooling; S6. Final treatment: adding vitamins to the homogenized solution of step S5, sterilizing and filling to obtain the formula food; In step S5, the homogenization includes first-stage homogenization and second-stage homogenization, the first-stage homogenization is at a pressure of 120-170 MPa, and the second-stage homogenization is at a pressure of 30-50 MPa; In step S1, the preparation of the protein complex includes the following steps: Mixing whey protein isolate and casein with water preheated to 50-55 DEG C and having a pH of 7.0-7.5 to prepare protein suspensions with a mass fraction of 15-25%; Adding protease at 0.5-1.5% of the mass of the whey protein isolate or casein, stirring at 50-55 DEG C, and after the whey protein isolate or casein is hydrolyzed by 5-10%, increasing the temperature to 85-90 DEG C and maintaining for 5-10 min; Cooling to 60-70 DEG C, adding galacto-oligosaccharide at 2-5% of the mass of the whey protein isolate or casein, adjusting the pH to 7.0-7.5, continuously stirring, and reacting for 30-120 min; and spray drying to obtain modified whey protein isolate or modified casein; Modified whey protein isolate, modified casein, collagen peptide, rice peptide are added into a three-dimensional mixer and mixed at 20-30 rpm for 30-40 min to obtain a protein complex.

2. Special medical purposes obesity, bariatric surgery total nutritional formula according to claim 1, characterized in that, The vitamins include vitamin A, vitamin D, vitamin E, vitamin B, vitamin C; the minerals include calcium, iron, zinc, selenium, magnesium and iodine.

3. Special medical purposes obese, bariatric surgery total nutritional formula according to claim 1, characterized in that, The functionalized pea protein has a nitrogen solubility index of >90% and a protein content of >85%.

4. Special medical purposes obesity, bariatric surgery total nutritional formula according to claim 1, characterized in that, The carbohydrates are composed of maltodextrin, resistant dextrin and galactooligosaccharide, and the mass ratio is (20-30):(3-7):(1-3).

5. Special medical purposes obesity, bariatric surgery total nutritional formula according to claim 1, characterized in that, In step S4, the rotation speed of the high-speed shearing pre-emulsification is 8000-12000 rpm, the time is 5-10 min, and the temperature is 40-50℃.

6. Special medical purposes obesity, bariatric surgery total nutritional formula according to claim 1, characterized in that, In step S2, the preparation of the mixed lipids includes the following steps: After preheating the monounsaturated fatty acid oil and the medium-chain triglyceride, they are mixed and homogenized, and then ω-3 polyunsaturated fatty acids and soy lecithin are added and mixed and homogenized.

Images