High-protein high-energy nutrient solution and preparation method and application thereof

By combining fermentation and microencapsulation, the stability and taste issues of high-protein, high-energy nutrient solutions have been resolved, resulting in nutrient retention and improved digestibility and absorption rates. This addresses the stability and flavor problems present in existing technologies.

CN122536745APending Publication Date: 2026-08-11BEIJING HAISHENG TAIHE PHARM TECH CO LTD
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Patent Information

Application Number
CN202611011153.5
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-07-08
Publication Date
2026-08-11

AI Technical Summary

Technical Problem

Existing high-protein, high-energy nutrient solutions have stability issues in multi-component systems, and are prone to sedimentation, stratification, and lipid oxidation. Furthermore, traditional sterilization processes damage nutrients, resulting in poor taste and requiring the addition of large amounts of stabilizers and flavoring agents.

Method used

The product utilizes the flavor compounds and metabolites produced by fermentation, combined with microencapsulation. A colloidal network is formed by a complex fermentation strain (Lactobacillus plantarum, Streptococcus thermophilus, and Saccharomyces boulardii) to mask unpleasant odors and improve stability, combined with UHT sterilization technology.

Benefits of technology

It achieves improved physical stability and taste of high-protein, high-energy nutrient solution, effectively masks off-odors, maintains nutrient integrity, and improves digestibility and oxidative stability.

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Abstract

This invention discloses a high-protein, high-energy nutrient solution, its preparation method, and its application, belonging to the field of nutritional food processing technology. Its raw materials include: concentrated milk protein, concentrated whey protein, casein, rapeseed oil, coconut oil, collagen peptides, fish oil extract, flaxseed oil, medium-chain triglycerides, maltodextrin, polydextrose, sodium caseinate, phospholipids, complex vitamins, complex minerals, taurine, carrageenan, gellan gum, sweeteners, pH adjusters, edible flavorings, and water. This invention, through fermentation and microencapsulation, significantly improves the physical and oxidative stability of the multi-protein, multi-oil system, effectively masks fishy odor, and solves the problems of product stability, flavor, and nutrient retention.
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