Compound amino acid multi-vitamin multi-mineral soybean protein food and preparation method thereof

Abstract

The invention relates to the technical field of baby food, and particularly discloses compound amino acid multi-vitamin multi-mineral soybean protein food and a preparation method thereof. The compound amino acid multi-vitamin multi-mineral soybean protein food is prepared from the following components in parts by weight: a compound amino acid mixture, soybean peptide powder, solid corn syrup, a vitamin mixture, a mineral mixture, docosahexaenoic acid powder and choline bitartrate, the preparation method comprises the following steps: S1, pretreating the raw materials; s2, pre-dispersing mineral substances; s3, vitamin premixing; s4, main mixing; s5, carrying out homogenization treatment; and S6, sieving and packaging: sieving the homogeneous mixture with a 40-mesh sieve, and then sterilizing and packaging in vacuum. The compound amino acid multi-vitamin multi-mineral soybean protein food is used for supplementing special dietary nutrition for infants and children, and has the advantages of being comprehensive in nutrition, high in absorption efficiency and capable of effectively improving the nutritional status of the infants and children and promoting growth and development.

Description

TECHNICAL FIELD

[0001] The application relates to the technical field of infant food, in particular to a compound amino acid multi-vitamin and multi-mineral soybean protein food and a preparation method. BACKGROUND

[0002] Infant food refers to food specially designed and produced to meet the growth and development needs of infants and children, covering various types such as infant formula food, infant complementary food, infant formula food for special medical purposes, etc. Among them, infant formula food is a powder or liquid product specially used for infants, which is mainly made of milk and milk protein, soybean and soybean protein products, and a proper amount of vitamins, minerals and other ingredients. Infant complementary food is suitable for the physiological characteristics and nutritional needs of infants over 6 months old in addition to breast milk and formula milk. In addition, there are infant complementary food nutritional supplements and infant fortified nutritional food, which are used to supplement the nutrients required for common nutritional deficiency diseases in infants and increase the intake of certain nutrients in children.

[0003] Related infant food meets the basic nutritional needs of infants by adding various basic nutrients, but the related products often lack precise proportioning and synergistic design among various nutritional components, and the functional components are relatively single, so that the bioavailability of nutrients in the body is not high, the absorption efficiency is limited, and it is difficult to meet the growth and development needs of infants. SUMMARY

[0004] In order to solve the problem that the bioavailability of nutrients in the body is not high, the absorption efficiency is limited, and it is difficult to meet the growth and development needs of infants due to the related infant food meeting the basic nutritional needs of infants by adding various basic nutrients, the application provides a compound amino acid multi-vitamin and multi-mineral soybean protein food and a preparation method.

[0005] In the first aspect, the application provides a compound amino acid multi-vitamin and multi-mineral soybean protein food, which adopts the following technical scheme: A compound amino acid multi-vitamin and multi-mineral soybean protein food is composed of the following ingredients by weight: compound amino acid mixture: 120-130 parts, soybean peptide powder: 115-125 parts, solid corn syrup: 115-120 parts, vitamin mixture: 13-15 parts, mineral mixture: 11-13 parts, docosahexaenoic acid powder: 7-9 parts, and hydrogen choline tartrate: 4-5 parts.

[0006] By adopting the technical scheme, the complex amino acid mixture provides a comprehensive and balanced amino acid spectrum, and cooperates with the soybean peptide powder to enhance the protein bioavailability, the solid corn syrup serves as a carbohydrate source and a forming agent to ensure the stability of the product particle structure, the vitamin mixture and the mineral mixture complement the trace nutrients of the human body in a targeted manner, the docosahexaenoic acid powder is used to support the development of the nervous system, and the hydrogen choline tartrate is added to promote lipid metabolism, the components produce a synergistic effect within the proportioning range, and the product has complete nutritional value and physiological functions.

[0007] Preferably, the complex amino acid mixture is composed of the following ingredients with the following weight percentages: L-cystine 2.5-3.2%, glycine 6.8-7.7%, L-alanine 4.0-4.9%, L-aspartic acid 6.8-7.7%, L-arginine 6.8-7.7%, L-tyrosine 5.1-6.0%, L-proline 7.7-8.6%, L-glutamine 8.8-9.7%, L-histidine 4.0-4.9%, L-serine 5.1-6.0%, L-isoleucine 6.8-7.7%, L-valine 6.8-7.7%, L-lysine hydrochloride 7.7-8.6%, L-methionine 1.5-2.1%, L-threonine 5.4-6.3%, L-phenylalanine 5.1-6.0%, and L-tryptophan 2.0-2.7%.

[0008] By adopting the technical scheme, the proportion of the limiting amino acids, i.e., L-lysine hydrochloride and L-methionine, is adjusted, and the high content of L-glutamine and L-arginine is configured to help the immune regulation function, the solubility and isoelectric point parameters of the amino acid components are matched with each other, and the loss of nutrients caused by precipitation or excessive Maillard reaction in the processing process is avoided.

[0009] Preferably, the vitamin mixture is composed of the following ingredients with the following weight percentages: retinyl acetate 0.7-0.9%, cholecalciferol 0.012-0.018%, phytonadione 0.20-0.28%, thiamine hydrochloride 3.8-4.2%, riboflavin 3.8-4.2%, pyridoxine hydrochloride 3.8-4.2%, cyanocobalamin 0.014-0.018%, L-ascorbic acid 37.5-38.5%, nicotinamide 37.5-38.5%, folic acid 1.3-1.4%, D-calcium pantothenate 5.8-6.2%, and D-biotin 0.13-0.15%.

[0010] By adopting the technical scheme, the stable forms of the fat-soluble vitamins such as retinyl acetate and cholecalciferol are used to improve the processing tolerance, the L-ascorbic acid and nicotinamide in the water-soluble vitamins are used as the main carriers to ensure the uniformity of mixing, and the compatibility ratio of the thiamine hydrochloride and pyridoxal hydrochloride ensures the stability of the vitamin compound and the high vitamin retention rate of the food within the whole shelf life.

[0011] Preferably, the mineral mixture is composed of the following ingredients by weight percentage: calcium carbonate 91.0-91.8%, ferric pyrophosphate 5.0-5.5%, and zinc gluconate 2.8-3.5%.

[0012] By adopting the technical scheme, the calcium carbonate serves as the calcium source and has the effect of adjusting the pH value of the product, the high bioavailability of the ferric pyrophosphate avoids the combination with phytic acid, and the chelated form of the zinc gluconate improves the absorption rate of the zinc element, and then the particle sizes of the three minerals are controlled to ensure the uniformity of dispersion with the amino acid system, thereby avoiding the redox reaction.

[0013] Preferably, the sunflower lecithin is further included, and the addition amount is 0.5-1.0% of the total weight of the food.

[0014] By adopting the technical scheme, the sunflower lecithin as the natural emulsifier can reduce the interfacial tension between the components, the amphiphilic molecular structure promotes the fusion of the fat-soluble vitamins and the aqueous system, and the phospholipid bilayer formed by the sunflower lecithin protects the docosahexaenoic acid powder from oxidation, and the addition amount controlled within the range of 0.5-1.0% of the total weight of the food can ensure the emulsification effect and does not affect the flowability of the product.

[0015] In the second aspect, the application provides a preparation method of the compound amino acid, multi-vitamin, multi-mineral, and soy protein food, which adopts the following technical scheme: The preparation method of the compound amino acid, multi-vitamin, multi-mineral, and soy protein food comprises the following steps: S1. Raw material pretreatment: passing the compound amino acid mixture through a 40-mesh sieve to obtain pretreated amino acid powder; S2. Mineral pre-dispersion: mixing the mineral mixture with part of the solid corn syrup to obtain a mineral premix; S3. Vitamin premixing: mixing the vitamin mixture, docosahexaenoic acid powder, and choline hydrogen tartrate under light-proof conditions for 10-20 minutes to obtain a vitamin premix; S4. Main mixing: mixing the pretreated amino acid powder obtained in the step S1, the soy peptide powder, the remaining solid corn syrup, the mineral premix, and the vitamin premix to obtain a main mixture; S5. Homogenization: the main mixture obtained in S4 is stirred at 200-400 rpm for 20-30 minutes to obtain a homogeneous mixture; S6. Sieving and packaging: the homogeneous mixture is sieved through a 40-mesh sieve, then sterilized and vacuum-packed.

[0016] By adopting the above technical scheme, the sieving process in step S1 eliminates the caking phenomenon of the amino acid mixture, providing the basis physical properties for subsequent uniform mixing; and step S2 uses solid corn syrup to partially disperse the minerals, which utilizes its viscous properties to prevent the settling of mineral particles; the subsequent light-avoiding operation in step S3 ensures a high preservation rate of light-sensitive nutrients in the food; and the main mixing sequence in step S4 ensures that the components are gradually fused to avoid local over-concentration; then the mechanical homogenization in step S5 eliminates the separation tendency caused by density differences through shear force; finally, step S6 is sieved again to ensure that the product particle size meets the particle size requirements for food.

[0017] Preferably, in step S1, the sieving operation is carried out at room temperature, and the sieving time is controlled to be 5-15 minutes.

[0018] By adopting the above technical scheme, the room temperature condition avoids the hygroscopic caking of amino acids, and the 5-15 minute time control ensures complete sieving and avoids the phenomenon of powder electrification caused by excessive mechanical action.

[0019] Preferably, in step S2, the amount of the partial solid corn syrup is 20-30% of the total weight of the solid corn syrup; and the mixing temperature is 20-30°C, and the mixing time is 10-20 minutes.

[0020] By adopting the above technical scheme, the 20-30% syrup usage not only forms a carrier with sufficient viscosity to wrap the mineral particles, but also retains enough syrup for the subsequent main mixing step; and the temperature control of 20-30°C prevents the change of syrup viscosity, while the mixing time of 10-20 minutes can ensure the wetting of the mineral particles.

[0021] Preferably, in step S4, the mixing temperature is 20-30°C, and the mixing time is 30-40 minutes.

[0022] By adopting the technical scheme, the main mixing step controls the mixing temperature in the range of 20-30℃, which can maintain the suitable viscosity characteristics of the solid corn syrup, so that the solid corn syrup fully plays the role of binding the carrier, and promotes the interfacial combination between the pretreated amino acid powder, the soybean peptide powder and the two premixes; and 30-40 minutes can ensure that the mineral premix and the vitamin premix with large density difference reach the molecular dispersion state in the system; the combination of the process parameters avoids the risk of vitamin degradation caused by local overheating, and at the same time ensures the uniform coating of the solid corn syrup on the amino acid particles, and lays a foundation for subsequent homogenization treatment.

[0023] Preferably, in the S6 step, the sterilization conditions are: temperature 60-80℃, time 10-30 minutes.

[0024] By adopting the technical scheme, the low-temperature long-time sterilization method instead of high-temperature instantaneous sterilization can maintain a high retention rate of heat-sensitive nutrients, and the temperature range of 60-80℃ can kill pathogenic bacteria and control the vitamin loss rate within the allowable range.

[0025] In summary, the present application has the following beneficial effects: 1. Since the present application uses a specific ratio of a composite amino acid mixture and soybean peptide powder to form a protein matrix, and cooperates with vitamins, minerals and functional ingredients to form a complete nutritional spectrum, this component design produces a synergistic effect of nutrients during digestion and absorption, improves the bioavailability of protein and the absorption efficiency of trace elements, and thus improves the nutritional status of infants and children and promotes growth and development.

[0026] 2. In the present application, the ratio of amino acids is adjusted, the proportion of limiting amino acids is adjusted, and the process of protecting heat-labile components is increased to avoid nutritional loss and adverse reactions during processing. Since this design ensures the chemical stability of the product during processing and storage, it achieves the effects of maintaining high activity of nutrients and prolonging the shelf life of the product.

[0027] 3. The method of the present application realizes the uniform dispersion of materials with different physical properties through a staged premixing process and homogenization operation with controlled temperature and time. Since this process avoids the destruction of heat-sensitive components caused by local overheating and ensures the consistency of the final product particles, it achieves the effects of maintaining the nutritional integrity of the product, improving the reconstitution and taste stability. BRIEF DESCRIPTION OF DRAWINGS

[0028] Figure 1 A flowchart of a preparation method of a composite amino acid multi-vitamin and multi-mineral soy protein food according to the present application is shown. DETAILED DESCRIPTION

[0029] The present application will be further described in detail below in combination with the drawings and examples.

[0030] Related infant food meets the basic nutritional needs of infants and young children by adding various basic nutrients, but the related products often lack precise matching and synergistic design between various nutritional components, and the functional components are relatively single, resulting in low bioavailability of nutrients in the body, limited absorption efficiency, and difficulty in meeting the growth and development needs of infants and young children.

[0031] The application discloses a compound amino acid multi-vitamin and multi-mineral soybean protein food which is composed of the following ingredients in parts by weight: a compound amino acid mixture, soybean peptide powder, solid corn syrup, a vitamin mixture, a mineral mixture, docosahexaenoic acid powder and hydrogen choline tartrate; and the preparation method comprises the following steps: S1, raw material pretreatment; S2, mineral pre-dispersion; S3, vitamin premixing; S4, main mixing; S5, homogenization treatment; and S6, sieving and packaging: the homogenized mixture is sieved through a 40-mesh sieve, and then sterilized and vacuum packaged.

[0032] The application adopts a specific ratio of a compound amino acid mixture and soybean peptide powder to synergistically form a protein matrix, and cooperates with vitamins, minerals and functional components to form a complete nutritional spectrum. This component design produces a synergistic effect of various nutrients in the process of digestion and absorption, improves the bioavailability of protein and the absorption efficiency of trace elements, and thus improves the nutritional status of infants and young children and promotes growth and development.

[0033] Preparation Example 1 The preparation example provides preparation of a compound amino acid mixture which contains, in percentage by weight: L-cystine 2.5%, glycine 6.8%, L-alanine 4.0%, L-aspartic acid 6.8%, L-arginine 6.8%, L-tyrosine 5.1%, L-proline 7.7%, L-glutamine 8.8%, L-histidine 4.0%, L-serine 5.1%, L-isoleucine 6.8%, L-valine 6.8%, L-lysine hydrochloride 7.7%, L-methionine 1.5%, L-threonine 5.4%, L-phenylalanine 5.1% and L-tryptophan 2.0%; in the preparation, the amino acid components are respectively sieved through an 80-mesh sieve under the condition of a temperature of 25±2 DEG C and a relative humidity of less than 45%, and then accurately weighed according to the ratio, and mixed for 40 minutes by using a mixer at a rotating speed of 12 rpm.

[0034] The preparation of the vitamin mixture comprises, by weight percentage: retinyl acetate 0.7%, cholecalciferol 0.012%, phytonadione 0.20%, thiamine hydrochloride 3.8%, riboflavin 3.8%, pyridoxal hydrochloride 3.8%, cyanocobalamin 0.014%, L-ascorbic acid 37.5%, nicotinamide 37.5%, folic acid 1.3%, D-calcium pantothenate 5.8% and D-biotin 0.13%; the preparation is carried out under light-proof conditions, the fat-soluble vitamins are premixed with microcrystalline cellulose at a ratio of 1:3, and then the water-soluble vitamins are mixed using the equal-increment method, the mixing temperature is controlled at 20±1°C, and the mixing time is 50 minutes.

[0035] The preparation of the mineral mixture comprises, by weight percentage: calcium carbonate 91.0%, ferric pyrophosphate 5.0% and zinc gluconate 2.8%; during the preparation, the calcium carbonate is dried at 105°C for 2 hours, then mixed with the ferric pyrophosphate and zinc gluconate together through a 100-mesh sieve, and mixed using a mixer at a rotation speed of 10 rpm for 35 minutes, with the environmental temperature controlled at 25±2°C and the relative humidity less than 45%.

[0036] Preparation Example 2 The present preparation example provides the preparation of a compound amino acid mixture, which comprises, by weight percentage: L-cystine 3.2%, glycine 7.7%, L-alanine 4.9%, L-aspartic acid 7.7%, L-arginine 7.7%, L-tyrosine 6.0%, L-proline 8.6%, L-glutamine 9.7%, L-histidine 4.9%, L-serine 6.0%, L-isoleucine 7.7%, L-valine 7.7%, L-lysine hydrochloride 8.6%, L-methionine 2.1%, L-threonine 6.3%, L-phenylalanine 6.0% and L-tryptophan 2.7%; during the preparation, the amino acid components are respectively sieved through an 80-mesh sieve under the conditions of a temperature of 25±2°C and a relative humidity less than 45%, then accurately weighed according to the ratio, and mixed using a mixer at a rotation speed of 15 rpm for 45 minutes.

[0037] The preparation of the vitamin mixture comprises, by weight percentage: retinyl acetate 0.9%, cholecalciferol 0.018%, phytonadione 0.28%, thiamine hydrochloride 4.2%, riboflavin 4.2%, pyridoxal hydrochloride 4.2%, cyanocobalamin 0.018%, L-ascorbic acid 38.5%, nicotinamide 38.5%, folic acid 1.4%, D-calcium pantothenate 6.2% and D-biotin 0.15%; the preparation is carried out under light-proof conditions, the fat-soluble vitamins are premixed with microcrystalline cellulose at a ratio of 1:3, and then the water-soluble vitamins are mixed using the equal-increment method, the mixing temperature is controlled at 20±1°C, and the mixing time is 50 minutes.

[0038] The preparation of the mineral mixture contains, by weight percentage, calcium carbonate 91.8%, ferric pyrophosphate 5.5% and zinc gluconate 3.5%. In the preparation, the calcium carbonate is first dried at 105°C for 2 hours, then mixed with the ferric pyrophosphate and zinc gluconate through a 100-mesh sieve, and mixed in a mixer at a speed of 10 rpm for 35 minutes, with the environmental temperature controlled at 25±2°C and the relative humidity less than 45%.

[0039] Preparation Example 3 The preparation example provides the preparation of a complex amino acid mixture, which contains, by weight percentage, L-cystine 2.8%, glycine 7.2%, L-alanine 4.5%, L-aspartic acid 7.2%, L-arginine 7.2%, L-tyrosine 5.5%, L-proline 8.2%, L-glutamine 9.2%, L-histidine 4.5%, L-serine 5.5%, L-isoleucine 7.2%, L-valine 7.2%, L-lysine hydrochloride 8.2%, L-methionine 1.8%, L-threonine 5.8%, L-phenylalanine 5.5% and L-tryptophan 2.4%. In the preparation, the components of the amino acids are first sieved through an 80-mesh sieve at a temperature of 25±2°C and a relative humidity less than 45%, then accurately weighed according to the ratio, and mixed in a mixer at a speed of 15 rpm for 45 minutes.

[0040] The preparation of the vitamin mixture contains, by weight percentage, retinyl acetate 0.8%, cholecalciferol 0.015%, phytonadione 0.24%, thiamine hydrochloride 4.0%, riboflavin 4.0%, pyridoxal hydrochloride 4.0%, cyanocobalamin 0.016%, L-ascorbic acid 38.0%, nicotinamide 38.0%, folic acid 1.35%, D-calcium pantothenate 6.0% and D-biotin 0.14%. The preparation is carried out in the dark, and the fat-soluble vitamins are first premixed with microcrystalline cellulose at a ratio of 1:3, then mixed with the water-soluble vitamins by the equal-amount incremental method, with the mixing temperature controlled at 20±1°C and the mixing time of 50 minutes.

[0041] The preparation of the mineral mixture contains, by weight percentage, calcium carbonate 91.4%, ferric pyrophosphate 5.2% and zinc gluconate 3.2%. In the preparation, the calcium carbonate is first dried at 105°C for 2 hours, then mixed with the ferric pyrophosphate and zinc gluconate through a 100-mesh sieve, and mixed in a mixer at a speed of 10 rpm for 35 minutes, with the environmental temperature controlled at 25±2°C and the relative humidity less than 45%.

[0042] Example 1 The embodiment provides a kind of complex amino acid multi-vitamin multi-mineral soy protein food, which is composed of the following ingredients by weight: the complex amino acid mixture obtained in Preparation Example 1: 120 parts, soy peptide powder: 115 parts, solid corn syrup: 115 parts, the vitamin mixture obtained in Preparation Example 1: 13 parts, the mineral mixture obtained in Preparation Example 1: 11 parts, docosahexaenoic acid powder: 7 parts, and hydrogen choline tartrate: 4 parts.

[0043] The preparation method of the above-mentioned complex amino acid multi-vitamin multi-mineral soy protein food is as follows: S1. Raw material pretreatment: the complex amino acid mixture is sieved through a 40-mesh sieve to obtain pretreated amino acid powder; The sieving operation is carried out at room temperature, and the sieving time is controlled to be 5 minutes. S2. Mineral pre-dispersion: the mineral mixture is mixed with part of the solid corn syrup to obtain a mineral premix; The amount of part of the solid corn syrup is 20% of the total weight of the solid corn syrup, the mixing temperature is 20°C, and the mixing time is 10 minutes. S3. Vitamin premixing: the vitamin mixture, docosahexaenoic acid powder, and hydrogen choline tartrate are mixed in the dark for 10 minutes to obtain a vitamin premix; S4. Main mixing: the pretreated amino acid powder obtained in step S1, soy peptide powder, the remaining solid corn syrup, the mineral premix, and the vitamin premix are mixed to obtain a main mixture; The mixing temperature is 20°C, and the mixing time is 30 minutes. S5. Homogenization treatment: the main mixture obtained in step S4 is stirred at a rotation speed of 200 rpm for 20 minutes to obtain a homogeneous mixture; S6. Sieving and packaging: the homogeneous mixture is sieved through a 40-mesh sieve, and then sterilized and vacuum packaged; The sterilization conditions are a temperature of 60°C and a time of 10 minutes.

[0044] Example 2 The embodiment provides a kind of complex amino acid multi-vitamin multi-mineral soy protein food, which is composed of the following ingredients by weight: the complex amino acid mixture obtained in Preparation Example 2: 130 parts, soy peptide powder: 125 parts, solid corn syrup: 120 parts, the vitamin mixture obtained in Preparation Example 2: 15 parts, the mineral mixture obtained in Preparation Example 2: 13 parts, docosahexaenoic acid powder: 9 parts, and hydrogen choline tartrate: 5 parts.

[0045] The preparation method of the above-mentioned complex amino acid multi-vitamin multi-mineral soy protein food is as follows: S1. Raw material pretreatment: the complex amino acid mixture is sieved through a 40-mesh sieve to obtain pretreated amino acid powder; The sieving operation is carried out at room temperature, and the sieving time is controlled to be 15 minutes. S2. Mineral pre-dispersion: mixing the mineral mixture with part of the solid corn syrup to obtain a mineral premix; The amount of the part of the solid corn syrup is 30% of the total weight of the solid corn syrup, the mixing temperature is 30°C, and the mixing time is 20 minutes. S3. Vitamin premixing: mixing the vitamin mixture, docosahexaenoic acid powder, and hydrogen choline tartrate under light-proof conditions for 20 minutes to obtain a vitamin premix; S4. Main mixing: mixing the pretreated amino acid powder obtained in step S1, soy peptide powder, the remaining solid corn syrup, the mineral premix, and the vitamin premix to obtain a main mixture; The mixing temperature is 30°C, and the mixing time is 40 minutes. S5. Homogenization treatment: stirring the main mixture obtained in step S4 at a rotation speed of 400 rpm for 30 minutes to obtain a homogenized mixture; S6. Sieving and packaging: sieving the homogenized mixture through a 40-mesh sieve, and then sterilizing and vacuum packaging; The sterilization condition is a temperature of 80°C for 30 minutes.

[0046] Example 3 The present example provides a compound amino acid, multi-vitamin, and multi-mineral soy protein food, which is composed of the following ingredients in parts by weight: the compound amino acid mixture obtained in Preparation Example 3: 125 parts, soy peptide powder: 120 parts, solid corn syrup: 118 parts, the vitamin mixture obtained in Preparation Example 3: 14 parts, the mineral mixture obtained in Preparation Example 3: 12 parts, docosahexaenoic acid powder: 8 parts, and hydrogen choline tartrate: 4.5 parts.

[0047] The preparation method of the above compound amino acid, multi-vitamin, and multi-mineral soy protein food is as follows: S1. Raw material pretreatment: sieving the compound amino acid mixture through a 40-mesh sieve to obtain pretreated amino acid powder; The sieving operation is carried out at room temperature, and the sieving time is controlled to be 10 minutes. S2. Mineral pre-dispersion: mixing the mineral mixture with part of the solid corn syrup to obtain a mineral premix; The amount of the part of the solid corn syrup is 25% of the total weight of the solid corn syrup, the mixing temperature is 25°C, and the mixing time is 15 minutes. S3. Vitamin premixing: mixing the vitamin mixture, docosahexaenoic acid powder, and hydrogen choline tartrate under light-proof conditions for 15 minutes to obtain a vitamin premix; S4. Main mixing: the pretreated amino acid powder, soybean peptide powder, remaining solid corn syrup, mineral premix and vitamin premix obtained in step S1 are mixed to obtain a main mixture; The mixing temperature is 25℃ and the mixing time is 35 minutes. S5. Homogenization treatment: the main mixture obtained in step S4 is stirred at a rotation speed of 300 rpm for 25 minutes to obtain a homogenized mixture. S6. Sieving and packaging: the homogenized mixture is sieved through a 40-mesh sieve, and then sterilized and vacuum packaged. The sterilization condition is a temperature of 70℃ for 20 minutes.

[0048] Comparative Example 1 This comparative example refers to the content of Example 1, except that the amount of the compound amino acid mixture is 100 parts, and the remaining content is the same as Example 1.

[0049] Comparative Example 2 This comparative example refers to the content of Example 1, except that the amount of the soybean peptide powder is 90 parts, and the remaining content is the same as Example 1.

[0050] Comparative Example 3 This comparative example refers to the content of Example 1, except that the amount of the solid corn syrup is 85 parts, and the remaining content is the same as Example 1.

[0051] Comparative Example 4 This comparative example refers to the content of Example 1, except that the amount of the vitamin mixture is 9 parts, and the remaining content is the same as Example 1.

[0052] Comparative Example 5 This comparative example refers to the content of Example 1, except that the sieving time in step S1 is controlled to be 2 minutes, and the remaining content is the same as Example 1.

[0053] Comparative Example 6 This comparative example refers to the content of Example 1, except that the mixing temperature in step S4 is 35℃, and the remaining content is the same as Example 1.

[0054] Performance detection test Sample preparation: 1000 grams of the final product prepared in Examples 1-3 and Comparative Examples 1-6 were accurately weighed as test samples, respectively. All samples were divided and packaged in aluminum foil packaging bags under the same environmental conditions, vacuum sealed and stored in a constant temperature and humidity box at a temperature of 25℃ and a relative humidity of 45% for standby, to ensure consistency of the subsequent detection conditions.

[0055] Protein efficiency ratio test: refer to international standard ISO 1871:2009 "food evaluation of protein quality - biological method of rats", using weaning rats for 28 days feeding test; each group of samples is prepared into feed according to the principle of equal nitrogen; record the weight gain and protein intake of rats, and calculate the protein efficiency ratio; the specific operation is as follows: 70 healthy weaning SD rats are selected and randomly divided into 10 groups, 7 rats in each group, single cage feeding in animal room with temperature of 22±2℃ and humidity of 50±10%, free feeding and drinking, weighing body weight and recording food intake every week, and calculating PER value after the experiment.

[0056] Vitamin retention rate test: according to the national standard of the People's Republic of China GB 5009.84-2016 "determination of vitamins in food" and GB 5009.85-2016 "determination of vitamins in food", the content of main vitamins in the sample is detected by high performance liquid chromatography; 1.00 gram of sample is accurately weighed, 50 milliliters of extraction solution is added, and after ultrasonic assisted extraction, filtration is carried out, C18 chromatographic column is used for separation, ultraviolet detector is used for detection, and external standard method is used for quantitative determination; the retention rate of vitamins under accelerated test conditions is calculated, and the accelerated conditions are temperature 40℃, relative humidity 75% and storage for 30 days.

[0057] Reconstitution test: refer to milk powder reconstitution test method GB / T 18738-2006, take 20 grams of sample and add 200 milliliters of 25℃ pure water, stir at constant speed, and record the time required for complete dissolution; the particle size distribution of suspended particles is measured by laser particle size analyzer, and the solution stability is observed; at the same time, the dispersibility and sedimentation of the solution are measured, and the solution state is recorded every 5 minutes, and the observation is continued for 30 minutes.

[0058] Amino acid score test: refer to GB 5009.124-2016 "determination of amino acids in food"; after hydrolysis of the sample by hydrochloric acid, the separation and detection are carried out by using amino acid automatic analyzer, and the chemical score of amino acid is obtained by comparing the matching degree of the content of essential amino acid in the sample.

[0059] Sensory evaluation test: refer to GB / T 16291-2012 "guidelines for selection, training and management of sensory analysis experts", and establish a 10-person expert evaluation group; the color, odor, taste, solubility and other indexes of the sample are evaluated by using quantitative description analysis method; the score is 10 points, including the overall acceptance, flavor purity and aftertaste of the product, all samples are presented in random number way, and the evaluation environment meets the standard requirements of sensory laboratory.

[0060] Performance control table:

[0061] Example conclusion: It can be seen from the combination of Examples 1-3 and Comparative Example 1 and Table 1 that the appropriate addition of the complex amino acid mixture has a synergistic effect with the soybean peptide powder, and by adjusting the amino acid ratio and protein matrix structure, the bioavailability and overall nutritional quality of the protein are improved, thereby promoting nutrient absorption and growth and development.

[0062] It can be seen from the combination of Examples 1-3 and Comparative Example 2 and Table 1 that the synergistic effect of sufficient soybean peptide powder and the complex amino acid mixture enhances the digestion and absorption efficiency of the protein, improves the nutritional balance and functionality of the product, and achieves better nutritional support effect.

[0063] It can be seen from the combination of Examples 1-3 and Comparative Example 3 and Table 1 that the appropriate amount of solid corn syrup improves the dispersibility and cohesiveness of the material, thereby improving the brewing stability and solution uniformity of the product, avoiding precipitation problems, and optimizing the taste and use convenience.

[0064] It can be seen from the combination of Examples 1-3 and Comparative Example 4 and Table 1 that the sufficient addition of the vitamin mixture combined with the mineral pre-dispersion process forms a micronutrient protection system, reduces degradation loss during processing and storage, and maintains the high activity and long-term stability of the product.

[0065] It can be seen from the combination of Examples 1-3 and Comparative Example 5 and Table 1 that sufficient screening time of the raw materials ensures the fineness and uniformity of the amino acid powder, lays a foundation for the subsequent mixing process, improves the solubility and sensory consistency of the product, and avoids caking or stratification.

[0066] It can be seen from the combination of Examples 1-3 and Comparative Example 6 and Table 1 that by controlling the main mixing temperature within an appropriate range to avoid damage to heat-sensitive ingredients, and at the same time, the mild process ensures the nutritional integrity, thereby improving the safety and shelf life of the product.

[0067] The specific embodiments are merely an explanation of the present application, and are not a limitation of the present application. Those skilled in the art can make modifications to the embodiments without creative contribution after reading the present specification, and as long as the modifications are within the scope of the claims of the present application, they are protected by the Patent Law.

Claims

1. A compound amino acid, multivitamin, and mineral-rich soybean protein food, characterized in that, Composed of the following ingredients in parts by weight Composition: Complex amino acid mixture: 120-130 parts, soybean peptide powder: 115-125 parts, solid corn syrup: 115-120 parts, vitamin mixture: 13-15 parts, mineral mixture: 11-13 parts, docosahexaenoic acid powder: 7-9 parts, choline tartrate: 4-5 parts.

2. The compound amino acid multivitamin and mineral soybean protein food according to claim 1, characterized in that, The complex amino acid mixture comprises the following components in weight percentage: L-cysteine ​​2.5-3.2%, glycine 6.8-7.7%, L-alanine 4.0-4.9%, L-aspartic acid 6.8-7.7%, L-arginine 6.8-7.7%, L-tyrosine 5.1-6.0%, L-proline 7.7-8.6%, L-glutamine 8.8-9.7%, L-histidine 4.0-4.9%, L-serine 5.1-6.0%, L-isoleucine 6.8-7.7%, L-valine 6.8-7.7%, L-lysine hydrochloride 7.7-8.6%, L-methionine 1.5-2.1%, L-threonine 5.4-6.3%, L-phenylalanine 5.1-6.0%, and L-tryptophan 2.0-2.7%.

3. The compound amino acid multivitamin and mineral soybean protein food according to claim 1, characterized in that, The vitamin mixture consists of ingredients comprising the following weight percentages. Composition: Retinyl acetate 0.7-0.9%, cholecalciferol 0.012-0.018%, phytonabinone 0.20-0.28%, thiamine hydrochloride 3.8-4.2%, riboflavin 3.8-4.2%, pyridoxine hydrochloride 3.8-4.2%, cyanocobalamin 0.014-0.018%, L-ascorbic acid 37.5-38.5%, nicotinamide 37.5-38.5%, folic acid 1.3-1.4%, D-calcium pantothenate 5.8-6.2%, and D-biotin 0.13-0.15%.

4. The compound amino acid multivitamin and mineral soybean protein food according to claim 1, characterized in that, The mineral mixture consists of the following components in weight percentage: calcium carbonate 91.0-91.8%, ferric pyrophosphate 5.0-5.5%, and zinc gluconate 2.8-3.5%.

5. The compound amino acid multivitamin and mineral soybean protein food according to claim 1, characterized in that, It also contains sunflower lecithin, added at a rate of 0.5-1.0% of the total weight of the food.

6. A method for preparing a complex amino acid, multivitamin, and mineral-rich soybean protein food, characterized in that, The method for using a compound amino acid multivitamin and mineral-rich soybean protein food according to any one of claims 1-5 includes the following steps: S1. Raw material pretreatment: The compound amino acid mixture is passed through a 40-mesh sieve to obtain pretreated amino acid powder; S2. Mineral predispersion: The mineral mixture is mixed with a portion of solid corn syrup to obtain a mineral premix; S3. Vitamin premix: Mix the vitamin mixture, docosahexaenoic acid powder and choline tartrate under light-protected conditions for 10-20 minutes to obtain the vitamin premix. S4. Main Mixing: Mix the pretreated amino acid powder, soybean peptide powder, remaining solid corn syrup, mineral premix and vitamin premix obtained in step S1 to obtain the main mixture; S5. Homogenization: Stir the main mixture obtained in step S4 at 200-400 rpm for 20-30 minutes to obtain a homogeneous mixture; S6. Sieving and Packaging: The homogenized mixture is sieved through a 40-mesh sieve, and then sterilized and vacuum-packed.

7. The method for preparing a compound amino acid multivitamin and mineral soybean protein food according to claim 6, characterized in that, In step S1, the sieving operation is carried out at room temperature, and the sieving time is controlled to be 5-15 minutes.

8. The method for preparing a compound amino acid multivitamin and mineral soybean protein food according to claim 6, characterized in that, In step S2, the amount of the partially solid corn syrup used is 20-30% of the total weight of the solid corn syrup; the mixing temperature is 20-30℃, and the mixing time is 10-20 minutes.

9. The method for preparing a compound amino acid multivitamin and mineral soybean protein food according to claim 6, characterized in that, In step S4, the mixing temperature is 20-30℃ and the mixing time is 30-40 minutes.

10. The method for preparing a compound amino acid multivitamin and mineral soybean protein food according to claim 6, characterized in that, In step S6, the sterilization conditions are: temperature 60-80℃, time 10-30 minutes.

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