Total nutrient protein powder for special medical purpose

Abstract

The invention discloses full-nutrient protein powder for special medical purposes, and mainly relates to full-nutrient protein powder for special medical purposes. Compared with the prior art, the full-nutrient protein powder for the special medical purpose is prepared from soybean protein powder, hydrolyzed whey protein powder, beta-cyclodextrin modified starch, ferulic acid, taurine, xylooligosaccharide, compound amino acid, compound mineral substances and compound vitamins. Beta-cyclodextrin modified starch subjected to special treatment is also added, the starch is selected from mung bean starch, firstly, beta-cyclodextrin and the mung bean starch are mixed and subjected to high-temperature gelatinization, so that starch molecular chains are fully stretched, and a cyclic structure of the beta-cyclodextrin is combined with starch molecules through hydrogen bonds; a composite structure with a steric hindrance effect is formed, and agglomeration caused by aggregation of protein particles due to hydrophobic interaction is reduced, so that the digestive absorbability and the normal-temperature water dissolving speed of the protein powder are improved, and the protein powder is easier to eat when being brewed and applied.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of nutritional products, in particular to a full-nutrition protein powder for special medical purposes. BACKGROUND

[0002] The full-nutrition protein powder for special medical purposes is mainly applied in the fields of clinical treatment, rehabilitation nursing and nutrition supplement for special groups. In clinical treatment, it is suitable for patients with restricted eating, digestive and absorptive disorders and metabolic disorders caused by diseases, surgery or trauma, and provides comprehensive and balanced nutrition support for the patients. In the rehabilitation nursing stage, it can help patients accelerate physical recovery and enhance immunity. It can also meet the nutritional needs of special groups such as the elderly, pregnant women and infants during their special physiological periods. The protein powder can effectively improve the nutritional status of patients, maintain normal metabolism, promote wound healing and reduce the risk of complications, which is of great significance to the rehabilitation of patients and the health protection of special groups.

[0003] The low dissolution rate of the full-nutrition protein powder for special medical purposes easily leads to clumping and precipitation during brewing, affecting the brewing and eating experience. In addition, the low digestive and absorptive rate cannot meet the nutritional needs of special groups, affecting the recovery speed of patients. To solve the above problems, the existing technology usually starts from the improvement of processing technology and ingredients. The microcapsule embedding technology can reduce particle adhesion and improve the anti-clumping property and water-solubility. The ultrafine grinding technology can promote dissolution by refining the particle size. In terms of ingredient improvement, the hydrophilic colloid can be added to improve hydrophilicity, and digestive enzymes or enzymatic technology can be used to decompose macromolecular proteins, significantly improving the digestive and absorptive rate and effectively ensuring the product quality and nutritional efficacy.

[0004] CN118452455A discloses a whole protein type full-nutrition formula food and a preparation method thereof. The invention comprises the following components: separated whey protein powder, soybean separated protein, malt dextrin, white sugar, vegetable fat powder, medium-chain triglyceride powder, inulin, xanthan gum, edible essence, DL-malic acid, sucralose, and compound nutritional fortifier. The invention improves the sweetness, digestive rate and protein efficacy by using a comprehensive and scientifically-proportioned formula, and the added inulin can regulate intestinal flora and enhance the gastrointestinal function of consumers, but the water-solubility at room temperature is not optimized.

[0005] CN118787097A discloses a whey protein powder for special medical purposes. The invention comprises the following components: hydrolyzed whey protein powder, modified soybean peptide powder, edible essence, stevioside and sucralose. The invention uses hydrolyzed whey protein powder and soybean peptide powder as the protein source, and adds a specific modified soybean peptide powder to improve the solubility of the protein powder and the protective effect on the kidneys, reducing kidney damage, but does not solve the problem of digestive and absorptive efficiency. SUMMARY

[0006] In view of the above defects of the prior art, the technical problem to be solved by the present application is to improve the digestive absorption and water-soluble speed at room temperature, so that it is more easy to eat when brewing.

[0007] To achieve the above object, the present application provides a special medical use full-nutrition protein powder.

[0008] The preparation method of the special medical use full-nutrition protein powder is as follows, in terms of weight parts:

[0009] (1) 1-2 parts of β-cyclodextrin is added to 8-12 parts of water and stirred for 0.5-1 hour, then 0.4-0.6 parts of olive oil and 0.02-0.06 parts of emulsifier are added and stirred at 35-45℃ for 1-2 hours, and then homogenized for 10-30 minutes to obtain a compound β-cyclodextrin;

[0010] (2) 5-15 parts of starch, 8-12 parts of compound β-cyclodextrin are added to 10-20 parts of water, and gelatinized at 90-100℃ for 0.5-1 hour, then cooled to room temperature for 1-3 hours, and then freeze-dried and crushed and sieved to obtain a β-cyclodextrin modified starch;

[0011] Or, 5-15 parts of starch, 1-3 parts of water-soluble dietary fiber, 8-12 parts of compound β-cyclodextrin are added to 10-20 parts of water, and gelatinized at 90-100℃ for 0.5-1 hour, then cooled to room temperature for 1-3 hours, and then freeze-dried and crushed and sieved to obtain a β-cyclodextrin modified starch;

[0012] (3) 180-220 parts of soybean protein powder, 100-150 parts of hydrolyzed whey protein powder, 5-15 parts of β-cyclodextrin modified starch, 6-10 parts of ferulic acid, 18-22 parts of taurine, 40-60 parts of xylo-oligosaccharide, 30-40 parts of compound amino acid, 20-30 parts of compound mineral, and 4-8 parts of compound vitamin are mixed, sheared at 4500-5500 r / min for 10-30 minutes, dried for 24 hours, crushed and sieved to obtain the special medical use full-nutrition protein powder.

[0013] The emulsifier in step (1) is monoglyceride.

[0014] The starch in step (2) is mung bean starch.

[0015] The soluble dietary fiber in step (2) is one of citrus pectin, inulin, and konjac glucomannan.

[0016] The sieving in step (2) is sieving through a 50-70 mesh sieve.

[0017] The sieving in step (3) is sieving through a 50-70 mesh sieve.

[0018] The complex amino acid in step (3) is one or more of the following: isoleucine, valine, lysine, methionine, phenylalanine, threonine, tryptophan, arginine, and glutamine.

[0019] The composite mineral in step (3) is one or more of the following: sodium citrate, dipotassium hydrogen phosphate, copper carbonate, copper sulfate, magnesium oxide, zinc gluconate, ferrous glycinate, zinc lactate, manganese gluconate, calcium hydrogen phosphate, potassium iodide, and sodium selenate.

[0020] The compound vitamins in step (3) are vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, and vitamin B1. 12 It contains one or more of the following: nicotinamide, folic acid, pantothenic acid, vitamin C, and biotin.

[0021] This invention relates to a special medical purpose complete nutritional protein powder, prepared from soy protein powder, hydrolyzed whey protein powder, β-cyclodextrin-modified starch, ferulic acid, taurine, xylooligosaccharides, complex amino acids, complex minerals, and complex vitamins. Soy protein powder and hydrolyzed whey protein powder serve as the core protein sources. Soy protein is low-cost and widely available, while hydrolyzed whey protein is rapidly digested and absorbed with high bioavailability. The combination of these two provides a complete range of essential amino acids in a balanced ratio, meeting the nutritional needs of individuals with special medical purposes and aiding in tissue repair and maintenance of physiological functions. Ferulic acid and taurine form an antioxidant system; ferulic acid can capture lipid peroxidation free radicals, while taurine enhances the activity of antioxidant enzymes, synergistically reducing nutrient oxidation, extending shelf life, and protecting cells from oxidative damage. Xylooligosaccharides, as highly selective prebiotics, can specifically proliferate beneficial intestinal bacteria, regulate the intestinal microecology, improve digestive function, and aid in nutrient absorption. This invention supplements the body with essential micronutrients through a combination of amino acids, minerals, and vitamins. The amino acid profile is optimized to compensate for deficiencies in animal and plant proteins; the minerals participate in physiological metabolism, maintain acid-base balance, and promote enzyme activity; and the vitamins regulate metabolism and enhance immunity, comprehensively meeting the nutritional needs of specific populations. The invention also incorporates specially treated β-cyclodextrin-modified starch, specifically mung bean starch. Mung bean starch has a low gelatinization temperature and high transparency after gelatinization. Its molecular structure contains numerous hydroxyl groups, which readily combine with β-cyclodextrin through hydrogen bonds to form a stable complex structure. During gelatinization, the two interact more closely. Utilizing the excellent swelling and dispersibility of mung bean starch, it rapidly absorbs water and swells upon contact with water, further enhancing the dispersion and carrying effect on protein particles, thereby more effectively improving the product's water solubility and digestibility. The modification of starch by β-cyclodextrin is first achieved by mixing β-cyclodextrin with mung bean starch and gelatinizing it at high temperature to fully extend the starch molecular chains. The cyclic structure of β-cyclodextrin combines with starch molecules through hydrogen bonds to form a complex structure with steric hindrance effect, reducing the aggregation and clumping of protein particles due to hydrophobic interactions. This improves the digestibility and absorption of protein powder and its water solubility at room temperature, making it easier to consume when brewed.

[0022] The beneficial effects of this invention are:

[0023] Compared with existing technologies, the special medical-purpose complete nutritional protein powder of this invention is prepared from soybean protein powder, hydrolyzed whey protein powder, β-cyclodextrin-modified starch, ferulic acid, taurine, xylooligosaccharides, complex amino acids, complex minerals, and complex vitamins. This invention also incorporates specially treated β-cyclodextrin-modified starch, specifically mung bean starch. First, β-cyclodextrin and mung bean starch are mixed and gelatinized at high temperature to fully extend the starch molecular chains. The cyclic structure of β-cyclodextrin binds to starch molecules through hydrogen bonds, forming a complex structure with steric hindrance. This reduces the aggregation and clumping of protein particles due to hydrophobic interactions, thereby improving the digestibility and absorbability of the protein powder and its water solubility at room temperature, making it easier to consume when prepared. Detailed Implementation

[0024] All the specific substances used in the examples are food-grade.

[0025] Example 1

[0026] The preparation method of a special medical purpose complete nutritional protein powder is as follows:

[0027] (1) Add 1g of β-cyclodextrin to 10g of water and stir for 1 hour. Then add 0.5g of olive oil and 0.04g of monoglyceride and stir at 40℃ for 1.5 hours. Homogenize for 20 minutes. After freeze-drying, pulverize and pass through a 60-mesh sieve. Add 10g of mung bean starch to obtain compound β-cyclodextrin.

[0028] (2) Combine 200g soybean protein powder, 130g hydrolyzed whey protein powder, 10g compound β-cyclodextrin, 8g ferulic acid, 20g taurine, 50g xylooligosaccharides, 5g isoleucine, 2g valine, 5g lysine, 4g methionine, 3g phenylalanine, 4g threonine, 3g tryptophan, 4g arginine, 5g glutamine, 5.0g sodium citrate, 4.0g dipotassium hydrogen phosphate, 0.5g copper carbonate, and 0.2g sulfur. Copper sulfate, 3.0g magnesium oxide, 2.5g zinc gluconate, 2.0g ferrous glycine, 1g zinc lactate, 1.5g manganese gluconate, 3.0g calcium hydrogen phosphate, 1.0g potassium iodide, 1.0g sodium selenate, 0.3g vitamin A, 0.2g vitamin D, 1.5g vitamin E, 0.2g vitamin K1, 0.6g vitamin B1, 0.6g vitamin B2, 0.5g vitamin B6, 0.5g vitamin B1 12 Mix 1g nicotinamide, 0.3g folic acid, 0.8g pantothenic acid, 1g vitamin C, and 0.05g biotin, shear at 5000r / min for 20 minutes, dry for 24 hours, and pulverize through a 60-mesh sieve to obtain the special medical purpose complete nutritional protein powder.

[0029] Example 2

[0030] The preparation method of a special medical purpose complete nutritional protein powder is as follows:

[0031] (1) Add 10g of mung bean starch and 1g of β-cyclodextrin to 15g of water, gelatinize at 95℃ for 0.5 hours, cool to room temperature and keep for 2 hours, freeze dry and then pulverize through a 60-mesh sieve to obtain β-cyclodextrin modified mung bean starch;

[0032] (2) Combine 200g soy protein powder, 130g hydrolyzed whey protein powder, and 10g... β-Cyclodextrin-modified mung bean starch, 8g ferulic acid, 20g taurine, 50g xylooligosaccharides, 5g isoleucine, 2g valine, 5g lysine, 4g methionine, 3g phenylalanine, 4g threonine, 3g tryptophan, 4g arginine, 5g glutamine, 5.0g sodium citrate, 4.0g dipotassium hydrogen phosphate, 0.5g copper carbonate, 0.2g copper sulfate, 3.0g magnesium oxide, 2.5g zinc gluconate, 2.0g ferrous glycinate, 1g zinc lactate, 1.5g manganese gluconate, 3.0g calcium hydrogen phosphate, 1.0g potassium iodide, 1.0g sodium selenate, 0.3g vitamin A, 0.2g vitamin D, 1.5g vitamin E, 0.2g vitamin K1, 0.6g vitamin B1, 0.6g vitamin B2, 0.5g vitamin B6, 0.5g vitamin B1, 0.5g vitamin B2 ...2, 0.5g vitamin B1, 0.5g vitamin B2, 12 Mix 1g nicotinamide, 0.3g folic acid, 0.8g pantothenic acid, 1g vitamin C, and 0.05g biotin, shear at 5000r / min for 20 minutes, dry for 24 hours, and pulverize through a 60-mesh sieve to obtain the special medical purpose complete nutritional protein powder.

[0033] Example 3

[0034] The preparation method of a special medical purpose complete nutritional protein powder is as follows:

[0035] (1) Add 1g of β-cyclodextrin to 10g of water and stir for 1 hour. Then add 0.5g of olive oil and 0.04g of monoglyceride and stir at 40℃ for 1.5 hours. Homogenize for 20 minutes to obtain compound β-cyclodextrin.

[0036] (2) Add 10g of mung bean starch and 10g of compound β-cyclodextrin to 15g of water, gelatinize at 95℃ for 0.5 hours, cool to room temperature and keep for 2 hours, freeze dry and then pulverize through a 60-mesh sieve to obtain β-cyclodextrin modified mung bean starch;

[0037] (3) Combine 200g soy protein powder, 130g hydrolyzed whey protein powder, and 10g... β-Cyclodextrin-modified mung bean starch, 8g ferulic acid, 20g taurine, 50g xylooligosaccharides, 5g isoleucine, 2g valine, 5g lysine, 4g methionine, 3g phenylalanine, 4g threonine, 3g tryptophan, 4g arginine, 5g glutamine, 5.0g sodium citrate, 4.0g dipotassium hydrogen phosphate, 0.5g copper carbonate, 0.2g copper sulfate, 3.0g magnesium oxide, 2.5g zinc gluconate, 2.0g ferrous glycinate, 1g zinc lactate, 1.5g manganese gluconate, 3.0g calcium hydrogen phosphate, 1.0g potassium iodide, 1.0g sodium selenate, 0.3g vitamin A, 0.2g vitamin D, 1.5g vitamin E, 0.2g vitamin K1, 0.6g vitamin B1, 0.6g vitamin B2, 0.5g vitamin B6, 0.5g vitamin B1, 0.5g vitamin B2 ...2, 0.5g vitamin B1, 0.5g vitamin B2, 12 Mix 1g nicotinamide, 0.3g folic acid, 0.8g pantothenic acid, 1g vitamin C, and 0.05g biotin, shear at 5000r / min for 20 minutes, dry for 24 hours, and pulverize through a 60-mesh sieve to obtain the special medical purpose complete nutritional protein powder.

[0038] Example 4

[0039] The preparation method of a special medical purpose complete nutritional protein powder is as follows:

[0040] (1) Add 1g of β-cyclodextrin to 10g of water and stir for 1 hour. Then add 0.5g of olive oil and 0.04g of monoglyceride and stir at 40℃ for 1.5 hours. Homogenize for 20 minutes to obtain compound β-cyclodextrin.

[0041] (2) Add 8g of mung bean starch, 2g of citrus pectin and 10g of compound β-cyclodextrin to 15g of water, gelatinize at 95℃ for 0.5 hours, cool to room temperature and keep for 2 hours, freeze dry and then pulverize through a 60-mesh sieve to obtain β-cyclodextrin modified mung bean starch;

[0042] (3) Combine 200g soy protein powder, 130g hydrolyzed whey protein powder, and 10g... β-Cyclodextrin-modified mung bean starch, 8g ferulic acid, 20g taurine, 50g xylooligosaccharides, 5g isoleucine, 2g valine, 5g lysine, 4g methionine, 3g phenylalanine, 4g threonine, 3g tryptophan, 4g arginine, 5g glutamine, 5.0g sodium citrate, 4.0g dipotassium hydrogen phosphate, 0.5g copper carbonate, 0.2g copper sulfate, 3.0g magnesium oxide, 2.5g zinc gluconate, 2.0g ferrous glycinate, 1g zinc lactate, 1.5g manganese gluconate, 3.0g calcium hydrogen phosphate, 1.0g potassium iodide, 1.0g sodium selenate, 0.3g vitamin A, 0.2g vitamin D, 1.5g vitamin E, 0.2g vitamin K1, 0.6g vitamin B1, 0.6g vitamin B2, 0.5g vitamin B6, 0.5g vitamin B1, 0.5g vitamin B2 ...2, 0.5g vitamin B1, 0.5g vitamin B2, 12 Mix 1g nicotinamide, 0.3g folic acid, 0.8g pantothenic acid, 1g vitamin C, and 0.05g biotin, shear at 5000r / min for 20 minutes, dry for 24 hours, and pulverize through a 60-mesh sieve to obtain the special medical purpose complete nutritional protein powder.

[0043] Example 5

[0044] The preparation method of a special medical purpose complete nutritional protein powder is as follows:

[0045] (1) Add 1g of β-cyclodextrin to 10g of water and stir for 1 hour. Then add 0.5g of olive oil and 0.04g of monoglyceride and stir at 40℃ for 1.5 hours. Homogenize for 20 minutes to obtain compound β-cyclodextrin.

[0046] (2) Add 8g mung bean starch, 2g inulin and 10g compound β-cyclodextrin to 15g water, gelatinize at 95℃ for 0.5 hours, cool to room temperature and keep for 2 hours, freeze dry and then pulverize through a 60-mesh sieve to obtain β-cyclodextrin modified mung bean starch;

[0047] (3) Combine 200g soy protein powder, 130g hydrolyzed whey protein powder, and 10g... β-Cyclodextrin-modified mung bean starch, 8g ferulic acid, 20g taurine, 50g xylooligosaccharides, 5g isoleucine, 2g valine, 5g lysine, 4g methionine, 3g phenylalanine, 4g threonine, 3g tryptophan, 4g arginine, 5g glutamine, 5.0g sodium citrate, 4.0g dipotassium hydrogen phosphate, 0.5g copper carbonate, 0.2g copper sulfate, 3.0g magnesium oxide, 2.5g zinc gluconate, 2.0g ferrous glycinate, 1g zinc lactate, 1.5g manganese gluconate, 3.0g calcium hydrogen phosphate, 1.0g potassium iodide, 1.0g sodium selenate, 0.3g vitamin A, 0.2g vitamin D, 1.5g vitamin E, 0.2g vitamin K1, 0.6g vitamin B1, 0.6g vitamin B2, 0.5g vitamin B6, 0.5g vitamin B1, 0.5g vitamin B2 ...2, 0.5g vitamin B1, 0.5g vitamin B2, 12 Mix 1g nicotinamide, 0.3g folic acid, 0.8g pantothenic acid, 1g vitamin C, and 0.05g biotin, shear at 5000r / min for 20 minutes, dry for 24 hours, and pulverize through a 60-mesh sieve to obtain the special medical purpose complete nutritional protein powder.

[0048] Example 6

[0049] The preparation method of a special medical purpose complete nutritional protein powder is as follows:

[0050] (1) Add 1g of β-cyclodextrin to 10g of water and stir for 1 hour, then add 0.5g of olive oil and 0.04g of monoglyceride and stir at 40℃ for 1.5 hours. Homogenize for 20 minutes to obtain compound β-cyclodextrin.

[0051] (2) Add 8g of mung bean starch, 2g of konjac glucomannan and 10g of compound β-cyclodextrin to 15g of water, gelatinize at 95℃ for 0.5 hours, cool to room temperature and keep for 2 hours, freeze dry and then pulverize through a 60-mesh sieve to obtain β-cyclodextrin modified mung bean starch.

[0052] (3) Combine 200g soy protein powder, 130g hydrolyzed whey protein powder, and 10g... β-Cyclodextrin-modified mung bean starch, 8g ferulic acid, 20g taurine, 50g xylooligosaccharides, 5g isoleucine, 2g valine, 5g lysine, 4g methionine, 3g phenylalanine, 4g threonine, 3g tryptophan, 4g arginine, 5g glutamine, 5.0g sodium citrate, 4.0g dipotassium hydrogen phosphate, 0.5g copper carbonate, 0.2g copper sulfate, 3.0g magnesium oxide, 2.5g zinc gluconate, 2.0g ferrous glycinate, 1g zinc lactate, 1.5g manganese gluconate, 3.0g calcium hydrogen phosphate, 1.0g potassium iodide, 1.0g sodium selenate, 0.3g vitamin A, 0.2g vitamin D, 1.5g vitamin E, 0.2g vitamin K1, 0.6g vitamin B1, 0.6g vitamin B2, 0.5g vitamin B6, 0.5g vitamin B1, 0.5g vitamin B2 ...2, 0.5g vitamin B1, 0.5g vitamin B2, 12 Mix 1g nicotinamide, 0.3g folic acid, 0.8g pantothenic acid, 1g vitamin C, and 0.05g biotin, shear at 5000r / min for 20 minutes, dry for 24 hours, and pulverize through a 60-mesh sieve to obtain the special medical purpose complete nutritional protein powder.

[0053] Comparative Example 1

[0054] The preparation method of a special medical purpose complete nutritional protein powder is as follows:

[0055] Combine 200g soy protein powder, 130g hydrolyzed whey protein powder, and 1g... β-Cyclodextrin, 8g mung bean starch, 2g citrus pectin, 8g ferulic acid, 20g taurine, 50g xylooligosaccharides, 5g isoleucine, 2g valine, 5g lysine, 4g methionine, 3g phenylalanine, 4g threonine, 3g tryptophan, 4g arginine, 5g glutamine, 5.0g sodium citrate, 4.0g dipotassium hydrogen phosphate, 0.5g copper carbonate, 0.2g copper sulfate, 3.0g magnesium oxide, 2.5g zinc gluconate, 2.0g ferrous glycine, 1g zinc lactate, 1.5g manganese gluconate, 3.0g calcium hydrogen phosphate, 1.0g potassium iodide, 1.0g sodium selenate, 0.3g vitamin A, 0.2g vitamin D, 1.5g vitamin E, 0.2g vitamin K1, 0.6g vitamin B1, 0.6g vitamin B2, 0.5g vitamin B6, 0.5g vitamin B1 12 Mix 1g nicotinamide, 0.3g folic acid, 0.8g pantothenic acid, 1g vitamin C, and 0.05g biotin, shear at 5000r / min for 20 minutes, dry for 24 hours, and pulverize through a 60-mesh sieve to obtain the special medical purpose complete nutritional protein powder.

[0056] Comparative Example 2

[0057] The preparation method of a special medical purpose complete nutritional protein powder is as follows:

[0058] Combine 200g soy protein powder, 130g hydrolyzed whey protein powder, and 1g... β-Cyclodextrin, 8g mung bean starch, 8g ferulic acid, 20g taurine, 50g xylooligosaccharides, 5g isoleucine, 2g valine, 5g lysine, 4g methionine, 3g phenylalanine, 4g threonine, 3g tryptophan, 4g arginine, 5g glutamine, 5.0g sodium citrate, 4.0g dipotassium hydrogen phosphate, 0.5g copper carbonate, 0.2g copper sulfate, 3.0g magnesium oxide, 2.5g zinc gluconate, 2.0g ferrous glycine, 1g zinc lactate, 1.5g manganese gluconate, 3.0g calcium hydrogen phosphate, 1.0g potassium iodide, 1.0g sodium selenate, 0.3g vitamin A, 0.2g vitamin D, 1.5g vitamin E, 0.2g vitamin K1, 0.6g vitamin B1, 0.6g vitamin B2, 0.5g vitamin B6, 0.5g vitamin B1 12 Mix 1g nicotinamide, 0.3g folic acid, 0.8g pantothenic acid, 1g vitamin C, and 0.05g biotin, shear at 5000r / min for 20 minutes, dry for 24 hours, and pulverize through a 60-mesh sieve to obtain the special medical purpose complete nutritional protein powder.

[0059] Comparative Example 3

[0060] The preparation method of a special medical purpose complete nutritional protein powder is as follows:

[0061] Combine 200g soy protein powder, 130g hydrolyzed whey protein powder, and 1g... β-Cyclodextrin, 8g citrus pectin, 8g ferulic acid, 20g taurine, 50g xylooligosaccharides, 5g isoleucine, 2g valine, 5g lysine, 4g methionine, 3g phenylalanine, 4g threonine, 3g tryptophan, 4g arginine, 5g glutamine, 5.0g sodium citrate, 4.0g dipotassium hydrogen phosphate, 0.5g copper carbonate, 0.2g copper sulfate, 3.0g magnesium oxide, 2.5g zinc gluconate, 2.0g ferrous glycine, 1g zinc lactate, 1.5g manganese gluconate, 3.0g calcium hydrogen phosphate, 1.0g potassium iodide, 1.0g sodium selenate, 0.3g vitamin A, 0.2g vitamin D, 1.5g vitamin E, 0.2g vitamin K1, 0.6g vitamin B1, 0.6g vitamin B2, 0.5g vitamin B6, 0.5g vitamin B1 12 Mix 1g nicotinamide, 0.3g folic acid, 0.8g pantothenic acid, 1g vitamin C, and 0.05g biotin, shear at 5000r / min for 20 minutes, dry for 24 hours, and pulverize through a 60-mesh sieve to obtain the special medical purpose complete nutritional protein powder.

[0062] Comparative Example 4

[0063] The preparation method of a special medical purpose complete nutritional protein powder is as follows:

[0064] Combine 200g soy protein powder, 130g hydrolyzed whey protein powder, 8g mung bean starch, 2g citrus pectin, 8g ferulic acid, 20g taurine, 50g xylooligosaccharides, 5g isoleucine, 2g valine, 5g lysine, 4g methionine, 3g phenylalanine, 4g threonine, 3g tryptophan, 4g arginine, 5g glutamine, 5.0g sodium citrate, 4.0g dipotassium hydrogen phosphate, 0.5g copper carbonate, and 0.2g sulfur. Copper sulfate, 3.0g magnesium oxide, 2.5g zinc gluconate, 2.0g ferrous glycine, 1g zinc lactate, 1.5g manganese gluconate, 3.0g calcium hydrogen phosphate, 1.0g potassium iodide, 1.0g sodium selenate, 0.3g vitamin A, 0.2g vitamin D, 1.5g vitamin E, 0.2g vitamin K1, 0.6g vitamin B1, 0.6g vitamin B2, 0.5g vitamin B6, 0.5g vitamin B1 12 Mix 1g nicotinamide, 0.3g folic acid, 0.8g pantothenic acid, 1g vitamin C, and 0.05g biotin, shear at 5000r / min for 20 minutes, dry for 24 hours, and pulverize through a 60-mesh sieve to obtain the special medical purpose complete nutritional protein powder.

[0065] Test Example 1

[0066] Solubility test under different stirring times

[0067] Take 2g of the special medical purpose complete nutritional protein powder prepared by the methods in Examples 3-6 and add it to 50mL beakers at a ratio of 1:10 with water at 25℃. Stir with a magnetic stirrer at a stirring speed of 100r / min. After stirring, let stand for 2 minutes, filter through a Buchner funnel, dry the insoluble matter in the filter cake, and weigh it. The filter cake is the undissolved protein powder sample at the stirring time. The solubility rate is {(protein powder sample before test - undissolved protein powder sample) / protein powder sample before test} × 100%. A total of 9 sets of samples were prepared for each example, with 3 sets of samples set at each temperature. The average value of the test data is summarized in Table 1.

[0068] Table 1

[0069] Stirring time Example 3 Example 4 Example 5 Example 6 10 seconds 63.5% 76.2% 68.0% 65.3% 20 seconds 92.2% 97.4% 93.6% 94.0% 30 seconds 96.8% 99.8% 97.5% 98.3%

[0070] Example 3 incorporated a complex β-cyclodextrin prepared by emulsification and homogenization of β-cyclodextrin, olive oil, and monoglycerides. Mung bean starch was then added separately. The β-cyclodextrin and olive oil formed an inclusion complex, and the monoglycerides assisted in emulsification, forming a stable Pickering emulsion, reducing hydrophobic molecule aggregation and enhancing hydrophilicity. The mung bean starch and complex β-cyclodextrin were then gelatinized at high temperature. After the mung bean starch molecular chains extended, they formed a steric hindrance structure with β-cyclodextrin through hydrogen bonds, which to some extent prevented protein clumping and facilitated rapid dissolution. Example 4, based on Example 3, added citrus pectin and mung bean starch for compounding. The citrus pectin embedded itself in the starch network gaps, rapidly adsorbing water molecules through its high specific surface area to form a multi-level hydration layer. This, combined with the interfacial tension-reducing effect of the complex β-cyclodextrin, significantly improved the dissolution rate. Examples 5-6, based on Example 4, replaced citrus pectin with inulin and konjac glucomannan, respectively. The polyhydroxy structure of inulin synergistically absorbs water with mung bean starch, and its prebiotic function also helps regulate the intestinal environment. The long-chain structure of konjac glucomannan intertwines with mung bean starch, enhancing network toughness and thus increasing the dissolution rate; however, its high viscosity limits the improvement in dissolution rate. Examples 4-6 all involved mixing mung bean starch with dietary fiber and then combining it with complex β-cyclodextrin to synergistically improve the dissolution rate at room temperature. The comparison shows that not all dietary fiber components have the same technical effect. In Example 4, citrus pectin, due to its hydrogen bonding with starch and enhanced hydration effect, showed the most significant synergistic effect, jointly improving the 10-second dispersion rate and final solubility of protein powder in room temperature water.

[0071] Test Example 2

[0072] Protein powder digestibility test

[0073] Proteins can only be absorbed after being hydrolyzed into smaller molecules by proteases in the gastrointestinal tract. Therefore, Test Example 2 used artificial gastric juice to simulate digestion. In Test Example 2, 2g of the special medical purpose complete nutritional protein powder prepared by the methods of Examples 1-6 and Comparative Examples 1-4 was diluted with water at a ratio of 1:10 and added to a 50mL beaker. The mixture was stirred for 2 minutes until completely dissolved and used as the test sample.

[0074] Mix 10g of test sample with 10g of artificial gastric fluid, add 0.01mL of 0.3mol / L CaCl2 and 0.4g of pepsin (enzyme activity 100,000), shake at 37℃ for 1.5 hours, adjust the pH to 7.0 to terminate the simulated gastric digestion, and inactivate the enzyme at 95℃ for 5 minutes; let stand at 4℃ for 1 hour, centrifuge 3 times, collect the supernatant, determine the protein content by BCA method and calculate the protein digestibility, the calculation formula is as follows: Protein digestibility = {(initial protein content - protein content of supernatant after digestion) / initial protein content} × 100%; prepare 3 sets of samples for each example and comparative example, and take the average value of the test data.

[0075] Table 2

[0076] Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Protein digestibility 80.5% 83.9% 87.4% 91.2% 89.5% 88.3% 74.8% 70.4% 72.4% 76.7%

[0077] Example 1 incorporated a composite β-cyclodextrin prepared from β-cyclodextrin and unmodified mung bean starch. While β-cyclodextrin can encapsulate hydrophobic components and enhance affinity with gastric juice, unmodified mung bean starch tends to aggregate, hindering pepsin hydrolysis and resulting in low digestibility. Example 2 used β-cyclodextrin-modified mung bean starch as the core. Gelatinization allowed β-cyclodextrin and starch to bind through hydrogen bonds, forming a steric structure that reduced protein clumping and facilitated water absorption and swelling, increasing the contact area between the enzyme and substrate, thus improving digestibility. Example 3 combined the synergistic effect of composite β-cyclodextrin and starch. The former encapsulates hydrophobic components to promote dispersion, while the latter's spatial network structure opens up protein aggregation states. This dual effect significantly improved hydrolysis efficiency, resulting in a digestibility higher than other examples and comparative examples. Examples 4-6, based on Example 3, respectively introduced citrus pectin, inulin, and konjac glucomannan. These were combined with mung bean starch through gelatinization. The carboxyl groups of citrus pectin formed hydrogen bonds with the hydroxyl groups of starch, creating a looser network that promoted protease penetration and improved digestibility. The polyhydroxy groups of inulin synergistically absorbed water from starch, while the long chains of konjac glucomannan enhanced network toughness, both contributing to protein dispersion and enzymatic hydrolysis. However, because the hydrogen bonding with starch was weaker than that with citrus pectin, the digestibility of Examples 5-6 was slightly lower than that of Example 4. Comparative Examples 1-4 were simply mixed without forming a complex structure, and without emulsification and gelatinization. β-cyclodextrin could not stably encapsulate hydrophobic components, leading to starch agglomeration, uneven protein dispersion, insufficient pepsin contact, and low digestibility. This further illustrates that the synergistic effect of mung bean starch and dietary fiber is not a simple mixture but requires a synergistic gelatinization process to maximize protein digestibility. Furthermore, different dietary fibers exhibit varying synergistic effects due to structural differences, with citrus pectin showing the best synergistic effect.

[0078] The preferred embodiments of the present invention have been described in detail above. It should be understood that those skilled in the art can make numerous modifications and variations based on the concept of the present invention without creative effort. Therefore, all technical solutions that can be obtained by those skilled in the art based on the concept of the present invention through logical analysis, reasoning, or limited experimentation on the basis of existing technology should be within the scope of protection defined by the claims.

Claims

1. A method for preparing a complete nutritional protein powder for special medical purposes, characterized in that, It is prepared by weight from 180-220 parts soy protein powder, 100-150 parts hydrolyzed whey protein powder, 5-15 parts β-cyclodextrin modified starch, 6-10 parts ferulic acid, 18-22 parts taurine, 40-60 parts xylooligosaccharides, 30-40 parts complex amino acids, 20-30 parts complex minerals, and 4-8 parts complex vitamins; The preparation method of the β-cyclodextrin modified starch is as follows: First, β-cyclodextrin and olive oil are used to prepare composite β-cyclodextrin, which is then gelatinized with mung bean starch to obtain β-cyclodextrin modified starch. Soluble dietary fiber is also added to the mixture with mung bean starch.

2. The method for preparing special medical purpose complete nutritional protein powder as described in claim 1, characterized in that, The preparation method is as follows, in parts by weight: (1) Add 1-2 parts of β-cyclodextrin to 8-12 parts of water and stir for 0.5-1 hour. Then add 0.4-0.6 parts of olive oil and 0.02-0.06 parts of emulsifier and stir at 35-45℃ for 1-2 hours. Homogenize for 10-30 minutes to obtain composite β-cyclodextrin. (2) Add 5-15 parts of starch and 8-12 parts of compound β-cyclodextrin to 10-20 parts of water, gelatinize at 90-100℃ for 0.5-1 hours, cool to room temperature and keep for 1-3 hours, freeze dry, pulverize and sieve to obtain β-cyclodextrin modified starch; Alternatively, add 5-15 parts starch, 1-3 parts water-soluble dietary fiber, and 8-12 parts compound β-cyclodextrin to 10-20 parts water, gelatinize at 90-100℃ for 0.5-1 hour, cool to room temperature and keep for 1-3 hours, freeze dry, pulverize and sieve to obtain β-cyclodextrin modified starch; (3) Mix 180-220 parts of soybean protein powder, 100-150 parts of hydrolyzed whey protein powder, 5-15 parts of β-cyclodextrin modified starch, 6-10 parts of ferulic acid, 18-22 parts of taurine, 40-60 parts of xylooligosaccharide, 30-40 parts of complex amino acids, 20-30 parts of complex minerals, and 4-8 parts of complex vitamins, shear at 4500-5500r / min for 10-30 minutes, dry for 24 hours, pulverize and sieve to obtain the special medical purpose complete nutritional protein powder.

3. The method for preparing special medical purpose complete nutritional protein powder as described in claim 2, characterized in that, The emulsifier in step (1) is monoglyceride.

4. The method for preparing special medical purpose complete nutritional protein powder as described in claim 2, characterized in that, The starch used in step (2) is mung bean starch.

5. The method for preparing special medical purpose complete nutritional protein powder as described in claim 2, characterized in that, The soluble dietary fiber in step (2) is one of citrus pectin, inulin, or konjac glucomannan.

6. The method for preparing special medical purpose complete nutritional protein powder as described in claim 2, characterized in that, In step (3), the sieving is performed through a 50-70 mesh sieve.

7. The method for preparing special medical purpose complete nutritional protein powder as described in claim 2, characterized in that, The complex amino acid in step (3) is one or more of the following: isoleucine, valine, lysine, methionine, phenylalanine, threonine, tryptophan, arginine, and glutamine.

8. The method for preparing a special medical purpose complete nutritional protein powder as described in claim 2, characterized in that, The composite minerals in step (3) are one or more of the following: sodium citrate, dipotassium hydrogen phosphate, copper carbonate, copper sulfate, magnesium oxide, zinc gluconate, ferrous glycinate, zinc lactate, manganese gluconate, calcium hydrogen phosphate, potassium iodide, and sodium selenate.

9. The method for preparing a special medical purpose complete nutritional protein powder as described in claim 2, characterized in that, The compound vitamins in step (3) are vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, and vitamin B1. 12 It contains one or more of the following: nicotinamide, folic acid, pantothenic acid, vitamin C, and biotin.

10. A special medical purpose complete nutritional protein powder, characterized in that, It is prepared by the preparation method according to any one of claims 1-9.