Nutrient flour and its preparation method

Abstract

The present invention relates to a nutrient powder. Its composition contains fresh milk (dried weight) 15.3694-21.7307%, soy-bean 17.8396-24.2918%, white granulated sugar 33.6713-45.4389%, malt syrup(dried weight) 10.0405-13.6085%, vegetable oil 3.0121-4.9485%, maltodextrine (dred weight) 4.0162-6.1857%, arachidonic acid 0.0398-0.1127%, decosahexenoic acid 0.0199-0.0501%, nutrient complex 0.0219-0.0826%, microcapsule untioxidant 0.0001-0.0008% and microcapsules carrier 0.2501-1.1183%.

Description

technical field [0001] The invention relates to the preparation of milk preparations containing additives, in particular to a nutritional powder and a preparation method thereof. Background technique [0002] Most of the existing fortified nutritional dairy products are supplemented with fortified vitamins, trace elements and polyunsaturated fatty acids, especially arachidonic acid (AA, English name: Arachi-donic Acid.) and 22-carbon 6-enoic acid (DHA, English name: Docosahexaenoic Acid. Commonly known as brain gold). Both AA and DHA are polyunsaturated fatty acids that are necessary for the human body but are difficult to synthesize by themselves. They play an important role in the development of the brain and retina of infants and adolescents. Improving memory has a good health effect. However, polyunsaturated fatty acids such as DHA are very sensitive to light, oxygen and heat, and are easily oxidized. Once oxidized, not only have no physiological functions, but will ca...

AI Technical Summary

Problems solved by technology

However, DHA and other polyunsaturated fatty acids are very sensitive to light, oxygen and heat, and are easily oxidized. Once oxidized, not only have no physiological functions, but will cause great harm to the human body

Moreover, polyunsaturated fatty acids have too strong fishy smell, which will affect the flavor of the added dairy products. They are usually made into capsules and taken. However, the existing polymer wall materials for microcapsules at home and abroad are mainly protein, hydrophilic and polyunsaturated fatty acids. Sugars, gelatin, gum arabic, pullulan, and modified starch are all non-dairy ingredients, which will also affect the taste or nutritional value of dairy products

So far, there have been no public reports on the preparation of microcapsules with soybean hydrolyzed protein and sucrose as the main raw materials of the wall material, and the compounding of microencapsulated DHA with milk and soybean protein.