Special medical liquid nutritional food containing whey protein and preparation method of special medical liquid nutritional food

Abstract

The invention belongs to the technical field of formula food for special medical purposes, and particularly relates to liquid special medical nutritional food containing whey protein and a preparation method of the liquid special medical nutritional food. The food is prepared from the following raw materials: maltodextrin, whey protein powder, phospholipid, citric acid fatty glyceride, stevioside, gellan gum, sodium carboxymethyl cellulose, microcrystalline cellulose, sunflower seed oil, rapeseed oil, medium chain triglyceride, macro minerals, a vitamin premix, a trace mineral premix, a functional premix, food essence and water. The pre-denatured whey protein powder accounting for 50%-100% of the total amount of protein is introduced, hydrophobic groups are exposed in advance, part of protein chains are effectively broken, a compact gel network formed by hydrophobic interaction and disulfide bonds among protein molecules in the subsequent high-temperature sterilization process is reduced, and thermal aggregation precipitation of the protein is inhibited from the source; the compounded stabilizer system and the pretreated protein have a synergistic effect to jointly construct a stable colloid system.

Description

Technical Field

[0001] This invention belongs to the field of special medical purpose formula food technology, and in particular relates to a liquid special medical nutritional food containing whey protein and its preparation method. Background Technology

[0002] Foods for Special Medical Purposes (MSPs), also known as Medicinal Foods, are specially formulated foods designed to meet the specific nutritional or dietary needs of individuals with restricted food intake, digestive and absorption disorders, metabolic disorders, or specific disease states. Liquid complete nutritional products, with whey protein as the primary protein source, are highly favored due to their superior amino acid profile and ease of absorption. However, the industrial production of liquid MSPs, especially those requiring commercial aseptic processing (such as high-temperature instantaneous sterilization), faces significant technical challenges. Whey protein is heat-sensitive and prone to denaturation, aggregation, and even gelation during high-temperature sterilization, leading to stability issues such as protein precipitation, fat flocculation, and system stratification during storage, severely impacting shelf life and sensory quality. Furthermore, to provide comprehensive nutritional support, various minerals, vitamins, and other trace components need to be added to the products. These ionic components may interact with proteins, further exacerbating the system's instability.

[0003] In existing technologies, the problem of protein thermal stability is often solved by adding large amounts of stabilizers or adjusting process parameters, but the effect is often limited, or it may bring new problems such as sticky texture and nutrient loss.

[0004] Therefore, developing a liquid whey protein-based medical food that can maintain long-term physical stability and nutritional balance under stringent sterilization processes has become a pressing technical challenge in this field. Summary of the Invention

[0005] The main objective of this invention is to provide a liquid special medical nutrition food containing whey protein and its preparation method, so as to overcome the shortcomings of the prior art.

[0006] To achieve the aforementioned objectives, the technical solution adopted by this invention includes: According to a first aspect of the present invention, a liquid medical complete nutritional food containing whey protein is provided, wherein the raw materials for preparing the food include the following components in parts by weight: The ingredients are: 10-15 parts maltodextrin, 5-7 parts whey protein powder, 0.1-0.3 parts phospholipids or citric acid fatty acid glycerides, 0.004-0.01 parts steviol glycosides, 0.02-0.04 parts gellan gum, 0.05-0.4 parts sodium carboxymethyl cellulose, 0.02-0.3 parts microcrystalline cellulose, 0.2-0.5 parts sunflower seed oil, 1.8-2.5 parts rapeseed oil, 0.6-1.5 parts medium-chain triglycerides, 0.9-1.5 parts macrominerals, 0.05-0.15 parts vitamin premix, 0.03-0.08 parts trace mineral premix, 0.1-0.4 parts functional premix, 0.1-0.2 parts food flavoring, and 70-80 parts water; the functional premix includes choline chloride, L-carnitine tartrate, and taurine. The whey protein powder is at least partially pre-denatured whey protein powder, and the amount of pre-denatured whey protein powder added accounts for 50%-100% of the total weight of the whey protein powder.

[0007] Furthermore, the amount of pre-denatured whey protein powder added accounts for 50%-100% of the total weight of the whey protein powder.

[0008] Furthermore, the whey protein powder also contains one or more auxiliary proteins selected from hydrolyzed whey protein, whey protein isolate, soy protein isolate, and casein, and the amount of the auxiliary protein added accounts for 0-50% of the total weight of the whey protein powder.

[0009] Furthermore, when the accessory protein comprises isolated whey protein and hydrolyzed whey protein, the mass ratio of isolated whey protein to hydrolyzed whey protein is (0.8:1) to (1.2:1).

[0010] According to a second aspect of the present invention, a method for preparing the whey protein-containing liquid medical complete nutritional food is provided, comprising the following steps: S1. Add water, whey protein powder, phospholipids or citric acid fatty acid glycerides to the mixing tank in sequence, mix and shear for 20-40 minutes at a shearing temperature of 50-70℃; S2. After premixing gellan gum, sodium carboxymethyl cellulose, microcrystalline cellulose and maltodextrin, put them into the mixing tank and shear for 15-30 minutes at a shearing temperature of 50-70℃. S3. Add a large amount of minerals, sunflower seed oil, rapeseed oil, medium-chain triglycerides, food flavoring, and trace mineral premix to the ingredient tank, and continue shearing for 30-50 minutes; S4. Add the vitamin premix and the functional premix to the mixing tank, and shear for 5-20 minutes to obtain a mixture; S5. The mixture is processed using a sterilization and homogenization process.

[0011] Furthermore, in step S1, if the whey protein powder contains hydrolyzed whey protein, the hydrolyzed whey protein is first hydrated with a pH buffer, wherein the pH buffer is citrate or phosphate, and the amount added is 0.5-2.0% of the weight of the hydrolyzed whey protein.

[0012] Furthermore, the sterilization and homogenization process includes the following steps: ①. Mix the raw materials, and then directly inject the mixed liquid with steam for sterilization. The preheating temperature is 70-90℃, the sterilization temperature is 135-145℃, and the sterilization time is 4-8 seconds. ②. Immediately after sterilization, perform aseptic homogenization at a pressure of 20-40 MPa, and homogenize 1-2 times. ③. Aseptically fill the aseptically homogenized material; Prior to the direct steam injection sterilization, the feed liquid is pre-homogenized at a pressure of 30-50 MPa.

[0013] Furthermore, the pre-homogenization process is performed 1-2 times.

[0014] Furthermore, during the direct steam injection sterilization, the heating rate is controlled to be no less than 50°C / second, and after sterilization, the material is cooled to below 75°C within 30 seconds.

[0015] Compared with the prior art, the advantages of the present invention include: This invention provides a liquid medical nutritional food containing whey protein and its preparation method. By introducing pre-denatured whey protein powder, accounting for 50%-100% of the total protein, and pre-exposing hydrophobic groups, some protein chains are effectively broken, reducing the dense gel network formed between protein molecules through hydrophobic interactions and disulfide bonds during subsequent high-temperature sterilization, thus inhibiting the thermal aggregation and precipitation of proteins from the source. A compounded stabilizer system (gellan gum, sodium carboxymethyl cellulose, and microcrystalline cellulose) works synergistically with the pretreated protein to jointly construct a stable colloidal system. Based on the specific proportion of pre-denatured whey protein, this invention solves the problem of thermal processing stability while flexibly compounding auxiliary proteins such as hydrolyzed whey protein to improve the product's digestibility and absorption characteristics, reduce the risk of allergies, and optimize palatability. The limitation on protein composition and ratio balances product stability, nutritional value, and palatability. When using hydrolyzed whey protein, buffers help control its solubility characteristics. Attached Figure Description

[0016] Various other advantages and benefits will become apparent to those skilled in the art upon reading the following detailed description of preferred embodiments. The accompanying drawings are for illustrative purposes only and are not intended to limit the invention. Furthermore, the same reference numerals denote the same parts throughout the drawings. In the drawings: Figure 1 This is a graph of the instability index; Figure 2 It is a graph showing how the exponent changes over time. Implementation In view of the shortcomings of the prior art, the inventors of this invention, through long-term research and extensive practice, have proposed the technical solution of this invention. The following will further explain and illustrate this technical solution, its implementation process, and its principles.

[0017] The present invention will now be described in further detail with reference to specific embodiments. The given embodiments are merely illustrative of the invention and not intended to limit its scope. The embodiments provided below can serve as a guide for further improvements by those skilled in the art and do not constitute a limitation on the invention in any way.

[0018] Unless otherwise specified, the experimental methods used in the following embodiments are conventional methods, performed according to the techniques or conditions described in the literature in this field or according to the product instructions. Unless otherwise specified, the materials used in the following embodiments are commercially available.

[0019] This invention provides a liquid medical complete nutritional food containing whey protein. The raw materials for preparing the food include the following components in parts by weight: The ingredients are: 10-15 parts maltodextrin, 5-7 parts whey protein powder, 0.1-0.3 parts phospholipids or citric acid fatty acid glycerides, 0.004-0.01 parts steviol glycosides, 0.02-0.04 parts gellan gum, 0.05-0.4 parts sodium carboxymethyl cellulose, 0.02-0.3 parts microcrystalline cellulose, 0.2-0.5 parts sunflower seed oil, 1.8-2.5 parts rapeseed oil, 0.6-1.5 parts medium-chain triglycerides, 0.9-1.5 parts macrominerals, 0.05-0.15 parts vitamin premix, 0.03-0.08 parts trace mineral premix, 0.1-0.4 parts functional premix, 0.1-0.2 parts food flavoring, and 70-80 parts water; the functional premix includes choline chloride and L-carnitine tartrate, and taurine. The whey protein powder is at least partially pre-denatured whey protein powder, and the amount of pre-denatured whey protein powder added accounts for 50%-100% of the total weight of the whey protein powder; preferably, the amount of pre-denatured whey protein powder added accounts for 80%-100% of the total weight of the whey protein powder.

[0020] The vitamin premix includes one or more of the following: retinyl palmitate, cholecalciferol, phytonabinone, dl-α-tocopherol acetate, thiamine hydrochloride, riboflavin, pyridoxine hydrochloride, cyanocobalamin, nicotinamide, folic acid, D-calcium pantothenate, L-ascorbic acid, and D-biotin. The trace mineral premix includes one or more of the following: copper sulfate, magnesium sulfate, ferric pyrophosphate, zinc sulfate, manganese sulfate, sodium selenite, chromium chloride, and sodium molybdate. The macrominerals include, by weight: 0.3 parts sodium citrate, 0.15 parts potassium chloride, 0.18 parts potassium citrate, 0.1 parts tricalcium phosphate, 0.2 parts magnesium hydrogen phosphate, and 0.1 parts dipotassium hydrogen phosphate.

[0021] In some embodiments, the whey protein powder further comprises one or more auxiliary proteins selected from hydrolyzed whey protein, whey protein isolate, soy protein isolate, and casein, and the amount of the auxiliary protein added accounts for 0-50% of the total weight of the whey protein powder. When the auxiliary protein comprises whey protein isolate and hydrolyzed whey protein, the mass ratio of whey protein isolate to hydrolyzed whey protein is (0.8:1)-(1.2:1).

[0022] In some embodiments, the present invention also provides a method for preparing the above-mentioned whey protein-containing liquid medical complete nutritional food, comprising the following steps: S1. Add water, whey protein powder, and phospholipids or citrate fatty acid glycerides sequentially to the mixing tank, mix and shear for 20-40 minutes at a shearing temperature of 50-70°C; if the whey protein powder contains hydrolyzed whey protein, first hydrate the hydrolyzed whey protein with a pH buffer, wherein the pH buffer is citrate or phosphate, and the amount added is 0.5-2.0% of the weight of the hydrolyzed whey protein; S2. After premixing gellan gum, sodium carboxymethyl cellulose, microcrystalline cellulose and maltodextrin, put them into the mixing tank and shear for 15-30 minutes at a shearing temperature of 50-70℃. S3. Add a large amount of minerals, sunflower seed oil, rapeseed oil, medium-chain triglycerides, food flavoring, and trace mineral premix to the ingredient tank, and continue shearing for 30-50 minutes; S4. Add the vitamin premix and the functional premix to the mixing tank, and shear for 5-20 minutes to obtain a mixture; S5. The mixture is processed using a sterilization and homogenization process.

[0023] In a typical embodiment, the sterilization and homogenization process includes the following steps: ①. Mix the raw materials, and then directly inject the mixed liquid with steam for sterilization. The preheating temperature is 70-90℃, the sterilization temperature is 135-145℃, and the sterilization time is 4-8 seconds. When performing the direct steam injection sterilization, the heating rate is controlled to be no less than 50℃ / second, and after sterilization, the material is cooled to below 75℃ within 30 seconds. ②. Immediately after sterilization, perform aseptic homogenization at a pressure of 20-40 MPa, and homogenize 1-2 times. ③. Aseptically fill the aseptically homogenized material; Prior to the direct steam injection sterilization, the feed liquid is pre-homogenized at a pressure of 30-50 MPa; the pre-homogenization is performed 1-2 times.

[0024] This invention provides an integrated process chain of "pre-homogenization - DSI sterilization (rapid heating and cooling) - immediate aseptic homogenization". Pre-homogenization provides initial homogeneity to the system; ultra-rapid heating and cooling (heating at >50°C / second and cooling to below 75°C within 30 seconds) greatly shortens the protein heating time window and reduces heat damage; immediate aseptic homogenization after sterilization effectively breaks down tiny protein aggregates and re-aggregated fat globules that may form during heat treatment; the above process chain ensures that the product maintains its physical stability and nutritional activity while meeting commercial sterility requirements.

[0025] This invention allows for the combination of other auxiliary proteins from animal and plant sources (such as hydrolyzed whey protein, soy protein isolate, casein, etc.) on the basis of whey protein. This not only achieves complementary amino acid patterns and enhances nutritional value, but also utilizes the differences in the properties of different proteins to further optimize the rheological properties and thermal stability of the system, providing a foundation for diversified product development.

[0026] To better understand the technical solution of the present invention, the following detailed discussion is provided in conjunction with specific embodiments.

[0027] Example 1 This embodiment provides a highly stable liquid medical food containing whey protein, the raw material composition by weight as follows: 11 parts maltodextrin, 6 parts whey protein powder (of which, pre-denatured whey protein accounts for 100% of the total weight of whey protein powder), 0.1 parts phospholipids, 0.004 parts steviol glycosides, 0.02 parts gellan gum, 0.1 parts sodium carboxymethyl cellulose, 0.3 parts microcrystalline cellulose, 0.5 parts sunflower seed oil, 1.8 parts rapeseed oil, 0.6 parts medium-chain triglycerides, and 1.0 part macrominerals. Depend on Sodium citrate 0.3 parts, potassium chloride 0.15 parts, potassium citrate 0.18 parts, tricalcium phosphate 0.1 parts, magnesium hydrogen phosphate 0.2 parts, dipotassium hydrogen phosphate 0.1 parts composition), vitamin premix 0.12 parts, trace mineral premix 0.05 parts, functional premix (choline chloride and L-carnitine tartrate, taurine) 0.3 parts, food flavoring 0.1 parts, water 78.3 parts.

[0028] Its preparation method includes the following steps: 1. Ingredient Preparation and Shearing: First, fully hydrate the pre-denatured whey protein powder in a portion of warm water. Then, add this solution along with the remaining water to the mixing tank, followed by phospholipids, and shear at 60°C for 30 minutes. Next, dry-mix gellan gum, sodium carboxymethyl cellulose, microcrystalline cellulose, and maltodextrin until homogeneous, and slowly add this mixture to the mixing tank, continuing to shear at 60°C for 20 minutes. Then, sequentially add macro-minerals, sunflower seed oil, rapeseed oil, medium-chain triglycerides, food flavoring, and trace mineral premix, and shear for 40 minutes. Finally, add vitamin premix and functional premix, and shear for 10 minutes to obtain a homogeneous solution.

[0029] 2. Sterilization and Homogenization: The above-mentioned liquid mixture is pre-homogenized once under a pressure of 40 MPa. Then, it is sterilized using a direct steam injection device, preheated to 80°C, rapidly heated to 140°C within 0.5 seconds, held for 5 seconds, and then cooled to 75°C through vacuum flash evaporation within 30 seconds. The cooled material is immediately fed into a sterile homogenizer and homogenized once under a pressure of 30 MPa.

[0030] 3. Filling and post-processing: The aseptically homogenized material is aseptically filled.

[0031] High-temperature stability test of Example 1 The emulsion prepared in Example 1 was placed at 60°C for 10 days. On the 5th and 10th days, the emulsion's texture, odor (whether there was layering and precipitation, rancidity or other off-odors), average particle size, and zeta potential were tested.

[0032] Table 1. High Temperature Stability Test

[0033] Long-term stability test of Example 1 The emulsion prepared in Example 1 was placed at 25℃±2℃ and RH60%±10%, and samples were taken periodically at 0, 3, 6, 9, 12, and 18 months to test the emulsion’s texture, odor (whether there is layering and precipitation, whether there is a rancid or other off-odor), average particle size, and zeta potential.

[0034] Table 2. Long-term stability test

[0035] Accelerated stability test in Example 1 The emulsion prepared in Example 1 was placed at 30℃±2℃ and RH60%±5%, and samples were taken periodically at 0, 1, 2, 3, and 4.5 months to test the emulsion’s texture, odor (whether there is layering and precipitation, whether there is a rancid or other odor), average particle size, and zeta potential.

[0036] Table 3. Accelerated Stability Test

[0037] Example 2 The difference from Example 1 is that the total amount of whey protein powder is still 6 parts, but it consists of 80% pre-denatured whey protein powder and 20% hydrolyzed whey protein. The preparation process parameters are the same as in Example 1, wherein the hydrolyzed whey protein is mixed with 0.5% of its weight of sodium citrate (as a pH buffer) during the hydration step.

[0038] Example 3 The difference from Example 1 is that the amount of pre-denatured whey protein powder added to the whey protein powder accounts for 60% of the total weight of the whey protein powder, with the remainder consisting of 20% hydrolyzed whey protein and 20% isolated whey protein. In the preparation process, the pre-homogenization pressure was adjusted to 35 MPa, and the DSI sterilization conditions were adjusted to preheating to 85°C and then heating to 138°C and holding for 6 seconds.

[0039] Example 4 This invention provides a liquid medical complete nutritional food containing whey protein. The raw materials for preparing the food include the following components in parts by weight: The ingredients are: 10 parts maltodextrin, 5 parts whey protein powder, 0.1 parts phospholipids, 0.004 parts steviol glycosides, 0.02 parts gellan gum, 0.05 parts sodium carboxymethyl cellulose, 0.02 parts microcrystalline cellulose, 0.2 parts sunflower seed oil, 1.8 parts rapeseed oil, 0.6 parts medium-chain triglycerides, 1.0 part macrominerals, 0.05 parts vitamin premix, 0.03 parts micromineral premix, 0.1 parts functional premix, 0.1 parts food flavoring, and 70 parts water; the functional premix includes choline chloride and L-carnitine tartrate, and taurine. The whey protein powder is at least partially pre-denatured whey protein powder, and the amount of pre-denatured whey protein powder added accounts for 50% of the total weight of the whey protein powder.

[0040] The whey protein powder further comprises hydrolyzed whey protein, whey protein isolate, soy protein isolate, and casein as auxiliary proteins, and the amount of auxiliary proteins added accounts for 50% of the total weight of the whey protein powder. When the auxiliary proteins include whey protein isolate and soy protein isolate, the mass ratio of whey protein isolate to soy protein isolate is 3:2.

[0041] Example 5 This invention provides a liquid medical complete nutritional food containing whey protein. The raw materials for preparing the food include the following components in parts by weight: The ingredients are: 15 parts maltodextrin, 7 parts whey protein powder, 0.3 parts phospholipids, 0.01 parts steviol glycosides, 0.04 parts gellan gum, 0.4 parts sodium carboxymethyl cellulose, 0.3 parts microcrystalline cellulose, 0.5 parts sunflower seed oil, 2.5 parts rapeseed oil, 1.0 part medium-chain triglycerides, 1.5 parts macrominerals, 0.15 parts vitamin premix, 0.08 parts micromineral premix, 0.3 parts functional premix, 0.2 parts food flavoring, and 80 parts water; the functional premix includes choline chloride, L-carnitine tartrate, and taurine. The whey protein powder is at least partially pre-denatured whey protein powder, and the amount of pre-denatured whey protein powder added accounts for 50% of the total weight of the whey protein powder.

[0042] In some embodiments, the whey protein powder further comprises hydrolyzed whey protein, whey protein isolate, soy protein isolate, and casein as auxiliary proteins, and the amount of the auxiliary proteins added accounts for 50% of the total weight of the whey protein powder. When the auxiliary proteins include whey protein isolate and soy protein isolate, the mass ratio of whey protein isolate to casein is 1:4.

[0043] Comparative Example 1 The difference from Example 1 is that the whey protein powder used is 40% pre-denatured whey protein powder, and the whey protein powder also contains hydrolyzed whey protein, whey protein isolate, soy protein isolate, and casein as auxiliary proteins, and the amount of auxiliary proteins added accounts for 60% of the total weight of the whey protein powder. When the auxiliary proteins include whey protein isolate and soy protein isolate, the mass ratio of whey protein isolate to hydrolyzed whey protein is 2:1. The preparation process is exactly the same.

[0044] Comparative Example 2 The difference from Example 1 is that the whey protein powder does not contain pre-denatured whey protein powder; it is entirely derived from isolated whey protein and hydrolyzed whey protein in a mass ratio of 2:1. All other raw materials and processes are the same.

[0045] Comparative Example 3 The difference from Example 1 is that the "pre-homogenization" step was omitted in the preparation process, and "immediate aseptic homogenization" was not performed after DSI sterilization. Instead, conventional homogenization was performed after the material cooled to 40°C. The remaining steps are the same.

[0046] Stability test experiment The products obtained in Examples 1-3 and Comparative Examples 1-3 were subjected to the following stability tests: 1. Accelerated stability test: The samples were placed in a constant temperature and humidity chamber at 30℃±2℃ and relative humidity of 60%±5%, and samples were taken for observation at 0, 1, 2, 3, 4.5 months.

[0047] 2. Long-term stability test: The samples were placed in a stability test chamber at 25℃±2℃ and relative humidity of 60%±10%, and samples were taken for observation at 0, 3, 6, 9, 12 and 18 months.

[0048] 3. High temperature challenge test: Place the sample in a 60℃ oven and take samples for observation on the 5th and 10th days respectively.

[0049] The observation indicators include: texture (whether there is stratification, sedimentation, or water separation), color, and taste and odor. Simultaneously, a laser particle size analyzer is used to measure the average particle size and zeta potential of the product to quantify the system's stability.

[0050] Test results, observed and verified: The products in Examples 1-3 maintained a uniform emulsion state under all test conditions until the test endpoint (accelerated 4.5 months, long-term 18 months, high temperature 10 days), with no visible layering, sedimentation, or oil droplets floating on the surface, and no off-taste. The average particle size remained below 500 nm, and the absolute value of the Zeta potential remained above 30 mV, indicating that the system was highly stable.

[0051] The product from Comparative Example 1 (40% pre-denatured whey protein powder) showed slight protein flocculation at the bottom in the second month of accelerated testing, visible sedimentation in the sixth month of long-term testing, and a clear tendency to gel on the fifth day of high-temperature testing, resulting in a slightly worse taste. The particle size also showed a trend of increasing.

[0052] Comparative Example 2 (product without pre-denatured whey protein powder) showed bottoming and protein flocculation in the first month of accelerated testing, visible sedimentation in the sixth month of long-term testing, and a clear tendency to gel on the fifth day of high-temperature testing, with a slightly worse taste and a tendency for increased particle size.

[0053] The product of Comparative Example 3 (simplified process) showed a slight fat ring in the first month of accelerated testing, and a clear tendency to stratify after long-term storage. Its particle size and zeta potential data fluctuated greatly, and its stability was significantly lower than that of the Example.

[0054] Figure 1 This is a graph of the instability index, as shown in Table 4. Figure 1Further detailed data is available. The Instability Index quantifies the degree of phase separation that occurred in the sample during the test period. 0: Indicates complete stability; the sample shows no change throughout the test, and luminous flux remains consistent across all heights. 1: Indicates complete instability; complete phase separation occurred (e.g., a clear oil and water layer). Higher values ​​indicate poorer stability. Typically, an index close to 0.1 or lower indicates very stable product under test conditions; an index exceeding 0.5 indicates significant instability. Figure 2 It is a curve showing how the exponent changes over time. The faster the curve rises and the higher the final plateau value, the more unstable the product is. Figure 2 As can be seen from the data, the emulsion-based complete nutrition competitor 1 is the least stable.

[0055] Table 4. Instability Test

[0056] The above results fully demonstrate that by controlling the specific addition ratio of pre-denatured whey protein powder (50-100%, preferably 80%-100%) and combining it with a specific process including pre-homogenization, rapid DSI sterilization, and immediate aseptic homogenization, the present invention has successfully prepared a liquid whey protein medical complete nutritional food that can maintain excellent long-term stability even after commercial aseptic treatment, effectively overcoming the defects in the prior art.

[0057] The above descriptions are merely some embodiments of the present invention. It should be noted that those skilled in the art can make other modifications and improvements without departing from the inventive concept of the present invention, and these all fall within the protection scope of the present invention.

Claims

1. A whey protein containing liquid medical food, characterized in that, The raw materials for preparing the food include the following components in parts by weight: Malt dextrin 10-15 parts, whey protein powder 5-7 parts, phospholipid or citric acid fatty acid glyceride 0.1-0.3 parts, stevioside 0.004-0.01 parts, gellan gum 0.02-0.04 parts, sodium carboxymethyl cellulose 0.05-0.4 parts, microcrystalline cellulose 0.02-0.3 parts, sunflower oil 0.2-0.5 parts, rapeseed oil 1.8-2.5 parts, medium-chain triglyceride 0.6-1.5 parts, macro-mineral 0.9-1.5 parts, vitamin premix 0.05-0.15 parts, trace mineral premix 0.03-0.08 parts, functional premix 0.1-0.4 parts, food essence 0.1-0.2 parts, water 70-80 parts; the functional premix includes choline chloride, L-carnitine tartrate, taurine; The whey protein powder is at least partially pre-denatured whey protein powder, and the pre-denatured whey protein powder accounts for 50%-100% of the total weight of the whey protein powder.

2. The whey protein-containing liquid medical food of claim 1, wherein, The pre-denatured whey protein powder accounts for 50%-100% of the total weight of the whey protein powder.

3. The whey protein-containing liquid medical food of claim 1 or 2, wherein, The whey protein powder further contains one or more auxiliary proteins selected from the group consisting of hydrolyzed whey protein, separated whey protein, soybean protein isolate, and casein, and the auxiliary proteins account for 0-50% of the total weight of the whey protein powder.

4. The whey protein-containing liquid medical food of claim 3, wherein, When the auxiliary proteins include separated whey protein and hydrolyzed whey protein, the mass ratio of the separated whey protein to the hydrolyzed whey protein is (0.8:1)-(1.2:1).

5. A process for the preparation of a whey protein-containing liquid medical food according to any one of claims 1-4, characterized in that, The method comprises the following steps: S1. sequentially adding water, whey protein powder, and phospholipid or citric acid fatty acid glyceride into a batching tank, mixing and shearing for 20-40 minutes, and shearing at a temperature of 50-70℃; S2. pre-mixing gellan gum, sodium carboxymethyl cellulose, and microcrystalline cellulose with malt dextrin, and then feeding into the batching tank, shearing for 15-30 minutes, and shearing at a temperature of 50-70℃; S3. feeding macro-mineral, sunflower oil, rapeseed oil, medium-chain triglyceride, food essence, and trace mineral premix into the batching tank, and continuing to shear for 30-50 minutes; S4. adding vitamin premix and the functional premix into the batching tank, shearing for 5-20 minutes, and obtaining a mixture; S5. treating the mixture by using a sterilization and homogenization process.

6. The method of claim 5, wherein, In step S1, if the whey protein powder contains hydrolyzed whey protein, the hydrolyzed whey protein is first hydrated together with a pH buffer, the pH buffer is citrate or phosphate, and the addition amount of the pH buffer is 0.5-2.0% of the weight of the hydrolyzed whey protein.

7. The method of claim 5, wherein, The sterilization and homogenization process comprises the following steps: ①. mixing raw materials, directly injecting steam into the mixed liquid for sterilization, preheating at a temperature of 70-90℃, sterilizing at a temperature of 135-145℃, and sterilizing for 4-8 seconds; ②. immediately performing aseptic homogenization on the sterilized material, homogenizing at a pressure of 20-40 MPa, and homogenizing for 1-2 times. ③. Sterile homogenized material is filled in sterile; Pre-homogenization treatment is performed on the material before direct steam injection sterilization, and the pre-homogenization pressure is 30-50 MPa.

8. The method of claim 5, wherein, The preheating temperature is 80℃, and the sterilization temperature is 140℃.

9. The method of claim 8, wherein, The pre-homogenization treatment is performed 1-2 times.

10. The method of claim 8, wherein, When the direct steam injection sterilization is performed, the temperature rising rate is controlled to be not less than 50℃ / second, and after the sterilization is completed, the material is cooled to below 75℃ within 30 seconds.

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