Composition for slowing down vitamin attenuation and application thereof in nutrition pack

Abstract

The present invention proposes a composition for slowing down the attenuation of vitamins and its application in a nutrition package, wherein the composition comprises a core material of fat-soluble vitamins, oil, an emulsifier of locust bean gum, and a wall material of whey protein and mannitol erythritol ester. The composition of the present invention has a high embedding rate and good stability, and effectively improves the shortcomings of the existing embedding materials that are easy to absorb moisture and agglomerate; at the same time, it also avoids oxidation reactions between vitamins and other metal ions, thereby extending the shelf life of vitamins.

Description

Technical Field

[0001] The invention relates to the field of supplementary food nutrient packages, and in particular to a composition for slowing down vitamin attenuation and application thereof in nutrient packages. Background Art

[0002] A complementary food nutrition pack is a complementary food nutritional supplement made from soybeans, dairy products, etc. as food base materials, with a variety of nutrients and other auxiliary materials added. According to my country's national standards, the recommended daily intake of a nutrition pack is 10.0-20.0g, of which the protein content should not be less than 25g / 100g, and must contain calcium, iron, zinc, vitamin A, vitamin D, vitamin B1, and vitamin B2. During the shelf life of the nutrition pack, the nutrients in it will be affected by factors such as light, heat, oxidation reactions, microorganisms, and storage time, resulting in nutrient loss and decay. In the accelerated nutrient experiment, the stability of the vitamins was poor and had a high decay rate, among which the fat-soluble vitamins A and D had the highest decay rates.

[0003] In the prior art, sodium alginate, polysaccharides, proteins, etc. are often used as gelling agents to embed vitamins to slow down the decline of vitamins. The embedding rate of the above embedding agents is low, and the wall materials are easy to absorb moisture, agglomerate, have poor stability, and the vitamin decay rate is fast. Summary of the invention

[0004] In view of this, the present invention proposes a composition for slowing down the attenuation of vitamins and its application in a nutrient package. The composition has a high embedding rate, is not easy to absorb moisture, does not agglomerate, and has good stability.

[0005] The technical solution of the present invention is implemented as follows: In the first aspect, the present invention provides a composition for slowing down the attenuation of vitamins, comprising a core material of fat-soluble vitamins, oils, an emulsifier of locust bean gum, a wall material of whey protein and mannitol erythritol ester.

[0006] On the basis of the above technical scheme, preferably, calculated by weight, the composition includes 0.5-1 parts of fat-soluble vitamins, 10-15 parts of oils and fats, 5-9 parts of locust bean gum, 1-3 parts of whey protein and 0.03-0.2 parts of mannitol erythritol ester.

[0007] On the basis of the above technical solution, preferably, 1-2 parts by weight of phosphatidylserine is also included.

[0008] On the basis of the above technical scheme, preferably, the oil is monolinoleyl glycerol or medium-chain triglyceride, and the fat-soluble vitamin is one or both of vitamin A and vitamin D.

[0009] On the basis of the above technical solution, preferably, the preparation method of the composition comprises the following steps:

[0010] S1, adding locust bean gum to water, heating in a water bath at 80-90°C to dissolve, adding phosphatidylserine after cooling, stirring evenly, and ultrasonically treating for 1-3 minutes to obtain a mixed emulsifier;

[0011] S2, dissolving the fat-soluble vitamins in oil to obtain an oil phase, then adding the oil phase to the mixed emulsifier in step S1, mixing evenly, and homogenizing at a pressure of 30-50 MPa for 10-15 minutes to obtain a crude emulsion;

[0012] S3, dissolving whey protein in water, then adding mannitol erythritol ester, magnetically stirring for 10-20 minutes, adding to the crude emulsion of step S2, heating at 80-90° C., homogenizing at a pressure of 60-100 MPa for 15-25 minutes, and then spray drying to obtain a composition.

[0013] On the basis of the above technical solution, preferably, in step S3, after homogenization, the mixed liquid is first subjected to high-voltage pulse treatment and then to powder spray drying; the electric field strength of the high-voltage pulse treatment is 15-25 kV / cm and the frequency is 200-500 Hz.

[0014] On the basis of the above technical solution, preferably, the whey protein is cross-linked with calcium hydrogen phosphate and then added to the mannitol erythritol ester aqueous solution.

[0015] On the basis of the above technical scheme, preferably, the cross-linking method is: dissolving whey protein in a 0.1%-0.3% volume fraction acetic acid aqueous solution, and adding dropwise a 0.05%-0.1% mass fraction calcium hydrogen phosphate aqueous solution during stirring to obtain calcium hydrogen phosphate cross-linked whey protein.

[0016] On the basis of the above technical solution, preferably, in step S1, the mass fraction of the esterified starch is 5%-10%.

[0017] On the basis of the above technical solution, preferably, in step S3, the mass fraction of the whey protein aqueous solution is 10%-20%.

[0018] In a second aspect, the present invention provides an application of a composition for slowing down the decline of vitamins in a nutrition package, wherein the nutrition package comprises, by weight, 15-20 parts of soybean oil, 10-25 parts of skimmed milk powder, 15-20 parts of desalted whey powder, 10-35 parts of lactose, 0.2-0.5 parts of a mineral complex, 0.05-0.1 parts of water-soluble vitamins and 0.1-0.2 parts of a composition for slowing down the decline of vitamins.

[0019] The composition for slowing down the attenuation of vitamins and its application in a nutrition pack of the present invention have the following beneficial effects compared with the prior art:

[0020] (1) The present invention uses whey protein and mannitol erythritol ester as embedding wall materials. Under high-voltage pulses, mannitol erythritol ester and whey protein are cross-linked to form a stable network structure, thereby increasing the embedding rate of vitamins and effectively improving the shortcomings of existing embedding materials such as easy moisture absorption and agglomeration. At the same time, it also avoids oxidation reactions between vitamins and other metal ions, thereby extending the shelf life of vitamins.

[0021] (2) The present invention adopts a high-voltage pulse method to cross-link mannitol erythritol ester and whey protein to form a stable network structure, thereby increasing the stability of vitamins, avoiding oxidation reactions between vitamins and other metal ions, extending the shelf life of vitamins, and also playing a role in the sustained release of fat-soluble vitamins.

[0022] (3) The phosphatidylserine in the present invention can be used as an emulsifier on the one hand, and can also play a sustained-release role to control the release rate of vitamins on the other hand.

[0023] (4) The present invention modifies whey protein with calcium hydrogen phosphate to increase the adsorption of the wall material and the vitamin core material and improve the embedding rate.

[0024] (5) The composition of the present invention has the characteristics of gelling and controlling the release of vitamins, which effectively solves the problems of poor stability and attenuation rate of vitamins. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0026] Figure 1 It is a vitamin release rate diagram of the embodiments of the present invention and the comparative example. DETAILED DESCRIPTION

[0027] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0028] The materials used in the invention are all purchased from the market, wherein the molecule of mannitol erythritol ester is 550-690; the mineral complex is a complex containing calcium, iron and zinc; and the water-soluble vitamin is a combination of vitamin B1, vitamin B2 and vitamin C.

[0029] Example 1

[0030] The composition for slowing down the attenuation of vitamins in this embodiment includes: 5 g of fat-soluble vitamins, 100 g of monolinoleyl glycerol, 50 g of locust bean gum, 10 g of whey protein and 0.3 g of mannitol erythritol ester.

[0031] The preparation method of the composition comprises the following steps:

[0032] S1, add 50g locust bean gum to 1kg water, heat to 80℃ water bath to dissolve, and then ultrasonicate for 1min to obtain a mixed emulsifier;

[0033] S2, dissolving 5 g of vitamin A in 100 g of monolinoleylglycerol to obtain an oil phase, then adding the oil phase to the mixed emulsifier in step S1, mixing well, and homogenizing at 30 MPa for 10 min to obtain a crude emulsion;

[0034] S3, dissolving 5g whey protein in 100ml purified water, then adding 0.3g mannose erythritol ester, and adding to the crude emulsion of step S2 after magnetic stirring for 10min, and adding to the crude emulsion after heating at 80°C and homogenizing in a high-pressure microfluidizer for 15min at a pressure of 60Mpa; spray drying after homogenization, with a spray gun pressure of 4.5MPa, a flow rate of 10ml / min, an inlet air temperature of 200°C, and an outlet air temperature of 85°C, and then sieving and vacuum packaging.

[0035] Example 2

[0036] The composition for slowing down the attenuation of vitamins in this embodiment includes: 5 g of fat-soluble vitamins, 100 g of monolinoleyl glyceride, 50 g of locust bean gum, 10 g of phosphatidylserine, 5 g of whey protein and 0.3 g of mannitol erythritol ester.

[0037] The preparation method of the composition comprises the following steps:

[0038] S1, add 50g locust bean gum to 1kg water, heat in a water bath at 80°C to dissolve, add 10g phosphatidylserine after cooling, stir evenly and perform ultrasonic treatment for 1min to obtain a mixed emulsifier;

[0039] S2, dissolving 5 g of vitamin A in 100 g of monolinoleylglycerol to obtain an oil phase, then adding the oil phase to the mixed emulsifier in step S1, mixing well, and homogenizing at 30 MPa for 10 min to obtain a crude emulsion;

[0040] S3, 5g of whey protein is dissolved in 100ml of purified water, and then 0.3g of mannose erythritol ester is added, and the mixture is added to the crude emulsion of step S2 after magnetic stirring for 10min, and the mixture is added to the crude emulsion after heating at 80°C and homogenized in a high-pressure microfluidizer for 15min at a pressure of 60Mpa; after homogenization, the mixture is first subjected to a high-voltage pulse treatment at an electric field strength of 15kV / cm and a frequency of 200Hz, and then sprayed with powder for drying, with a spray gun pressure of 4.5MPa, a flow rate of 10ml / min, an air inlet temperature of 200°C, and an air outlet temperature of 85°C, and then sieved and vacuum packaged.

[0041] Example 3

[0042] The composition for slowing down the attenuation of vitamins in this embodiment includes: 5 g of fat-soluble vitamins, 100 g of monolinoleyl glyceride, 50 g of locust bean gum, 10 g of phosphatidylserine, 5 g of calcium hydrogen phosphate cross-linked whey protein and 0.3 g of mannitol erythritol ester.

[0043] The preparation method of the composition comprises the following steps:

[0044] S1, add 50g locust bean gum to 1kg water, heat in a water bath at 80°C to dissolve, add 10g phosphatidylserine after cooling, stir evenly and perform ultrasonic treatment for 1min to obtain a mixed emulsifier;

[0045] S2, dissolving 5 g of vitamin A in 100 g of monolinoleylglycerol to obtain an oil phase, then adding the oil phase to the mixed emulsifier in step S1, mixing well, and homogenizing at 30 MPa for 10 min to obtain a crude emulsion;

[0046] S3, 5g of whey protein is dissolved in 100ml of purified water, and then 0.3g of mannose erythritol ester is added, and the mixture is added to the crude emulsion of step S2 after magnetic stirring for 10min, and the mixture is added to the crude emulsion after heating at 80°C and homogenized in a high-pressure microfluidizer for 15min at a pressure of 60Mpa; after homogenization, the mixture is first subjected to a high-voltage pulse treatment at an electric field strength of 15kV / cm and a frequency of 200Hz, and then sprayed with powder for drying, with a spray gun pressure of 4.5MPa, a flow rate of 10ml / min, an air inlet temperature of 200°C, and an air outlet temperature of 85°C, and then sieved and vacuum packaged.

[0047] The preparation method of calcium hydrogen phosphate cross-linked whey protein is as follows: 10g of whey protein is dissolved in 100ml of 0.1% acetic acid aqueous solution, and 5ml of 0.05% calcium hydrogen phosphate aqueous solution is added dropwise during stirring to obtain calcium hydrogen phosphate cross-linked whey protein.

[0048] Example 4

[0049] The composition for slowing down the attenuation of vitamins in this embodiment includes: 6 g of fat-soluble vitamins, 110 g of medium-chain triglycerides, 60 g of locust bean gum, 14 g of phosphatidylserine, 6 g of calcium hydrogen phosphate cross-linked whey protein and 0.5 g of mannitol erythritol ester.

[0050] The preparation method of the composition comprises the following steps:

[0051] S1, add 60g locust bean gum to 1kg water, heat in a water bath at 85°C to dissolve, add 14g phosphatidylserine after cooling, stir evenly and perform ultrasonic treatment for 2min to obtain a mixed emulsifier;

[0052] S2, dissolving 6 g of vitamin D in 110 g of medium-chain triglycerides to obtain an oil phase, then adding the oil phase to the mixed emulsifier in step S1, mixing well, and homogenizing at a pressure of 35 MPa for 12 min to obtain a crude emulsion;

[0053] S3, dissolving 6g of calcium hydrogen phosphate cross-linked whey protein in 100ml of purified water, then adding 0.5g of mannose erythritol ester, and adding to the crude emulsion of step S2 after magnetic stirring for 15min, and adding to the crude emulsion after heating at 85°C and homogenizing in a high-pressure microfluidizer for 20min at a pressure of 70Mpa; after homogenization, first subjecting the mixed solution to a high-voltage pulse treatment with an electric field strength of 18kV / cm and a frequency of 250Hz, and then spraying and drying with a spray gun pressure of 4.5MPa, a flow rate of 10ml / min, an air inlet temperature of 200°C, and an air outlet temperature of 85°C, and then sieving and vacuum packaging.

[0054] The preparation method of calcium hydrogen phosphate cross-linked whey protein is as follows: 10 g of whey protein is dissolved in a 0.2% acetic acid aqueous solution, and 5 ml of a 0.06% calcium hydrogen phosphate aqueous solution is added dropwise during stirring to obtain the calcium hydrogen phosphate cross-linked whey protein.

[0055] Example 5

[0056] The composition for slowing down the attenuation of vitamins in this embodiment includes: 8 g of fat-soluble vitamins, 120 g of medium-chain triglycerides, 70 g of locust bean gum, 15 g of phosphatidylserine, 10 g of calcium hydrogen phosphate cross-linked whey protein and 1 g of mannitol erythritol ester.

[0057] The preparation method of the composition comprises the following steps:

[0058] S1, add 70g locust bean gum to 1kg water, heat in a water bath at 90°C to dissolve, add 15g phosphatidylserine after cooling, stir evenly and perform ultrasonic treatment for 3min to obtain a mixed emulsifier;

[0059] S2, dissolving 4 g of vitamin A and 4 g of vitamin D in 120 g of medium-chain triglycerides to obtain an oil phase, then adding the oil phase to the mixed emulsifier in step S1, mixing well, and homogenizing at a pressure of 40 MPa for 10 min to obtain a crude emulsion;

[0060] S3, dissolving 10g of calcium hydrogen phosphate cross-linked whey protein in 100ml of purified water, then adding 1g of mannitol erythritol ester, and adding it to the crude emulsion of step S2 after magnetic stirring for 20min, and adding it to a high-pressure microfluidizer for homogenization for 20min at a pressure of 75Mpa after heating at 90°C; after homogenization, subjecting the mixed solution to a high-voltage pulse treatment with an electric field strength of 20kV / cm and a frequency of 300Hz, and then spraying and drying it with a spray gun pressure of 4.5MPa, a flow rate of 10ml / min, an air inlet temperature of 200°C, and an air outlet temperature of 85°C, and then sieving and vacuum packaging.

[0061] The preparation method of calcium hydrogen phosphate cross-linked whey protein is as follows: 10g of whey protein is dissolved in 100ml of 0.2% acetic acid aqueous solution, and 5ml of 0.08% calcium hydrogen phosphate aqueous solution is added dropwise during stirring to obtain calcium hydrogen phosphate cross-linked whey protein.

[0062] Example 6

[0063] The composition for slowing down the attenuation of vitamins in this embodiment includes: 9 g of fat-soluble vitamins, 140 g of medium-chain triglycerides, 90 g of locust bean gum, 20 g of phosphatidylserine, 12 g of calcium hydrogen phosphate cross-linked whey protein and 2 g of mannitol erythritol ester.

[0064] The preparation method of the composition comprises the following steps:

[0065] S1, add 90g of locust bean gum to 1kg of water, heat in a water bath at 80°C to dissolve, add 20g of phosphatidylserine after cooling, stir evenly, and perform ultrasonic treatment for 2min to obtain a mixed emulsifier;

[0066] S2, dissolving 5 g of vitamin A and 4 g of vitamin D in 140 g of medium-chain triglycerides to obtain an oil phase, then adding the oil phase to the mixed emulsifier in step S1, mixing well, and homogenizing at a pressure of 50 MPa for 15 min to obtain a crude emulsion;

[0067] S3, dissolving 12g of calcium hydrogen phosphate cross-linked whey protein in 100ml of purified water, then adding 2g of mannitol erythritol ester, and adding to the crude emulsion of step S2 after magnetic stirring for 20min, and adding to the crude emulsion after heating at 90°C and homogenizing in a high-pressure microfluidizer for 25min at a pressure of 80Mpa; after homogenization, first subjecting the mixed solution to a high-voltage pulse treatment with an electric field strength of 25kV / cm and a frequency of 350Hz, and then spraying and drying with a spray gun pressure of 4.5MPa, a flow rate of 10ml / min, an air inlet temperature of 200°C, and an air outlet temperature of 85°C, and then sieving and vacuum packaging.

[0068] The preparation method of calcium hydrogen phosphate cross-linked whey protein is as follows: 10g of whey protein is dissolved in 100ml of 0.1%-0.3% acetic acid aqueous solution, and 5ml of 0.1% calcium hydrogen phosphate aqueous solution is added dropwise during stirring to obtain calcium hydrogen phosphate cross-linked whey protein.

[0069] Example 7

[0070] The composition for slowing down the attenuation of vitamins in this embodiment includes: 10 g of fat-soluble vitamins, 150 g of medium-chain triglycerides, 80 g of locust bean gum, 10 g of phosphatidylserine, 14 g of calcium hydrogen phosphate cross-linked whey protein and 1 g of 0.5 mmol / L mannitol erythritol ester.

[0071] The preparation method of the composition comprises the following steps:

[0072] S1, add 80g of locust bean gum to 1kg of water, heat in a water bath at 90°C to dissolve, add 10g of phosphatidylserine after cooling, stir evenly, and perform ultrasonic treatment for 3min to obtain a mixed emulsifier;

[0073] S2, dissolving 5 g of vitamin A and 5 g of vitamin D in 150 g of medium-chain triglycerides to obtain an oil phase, then adding the oil phase to the mixed emulsifier in step S1, mixing well, and homogenizing at a pressure of 50 MPa for 15 min to obtain a crude emulsion;

[0074] S3, dissolving 14g of calcium hydrogen phosphate cross-linked whey protein in 100ml of purified water, then adding 1g of mannitol erythritol ester, and adding it to the crude emulsion of step S2 after magnetic stirring for 20min, and adding it to a high-pressure microfluidizer for homogenization for 20min at a pressure of 100Mpa after heating at 80°C; after homogenization, subjecting the mixed solution to a high-voltage pulse treatment with an electric field strength of 20kV / cm and a frequency of 400Hz, and then spraying and drying the mixture with a spray gun pressure of 4.5MPa, a flow rate of 10ml / min, an inlet air temperature of 200°C, and an outlet air temperature of 85°C, and then sieving and vacuum packaging.

[0075] The preparation method of calcium hydrogen phosphate cross-linked whey protein is as follows: 10g of whey protein is dissolved in 100ml of 0.3% acetic acid aqueous solution, and 5ml of 0.1% calcium hydrogen phosphate aqueous solution is added dropwise during stirring to obtain calcium hydrogen phosphate cross-linked whey protein.

[0076] Example 8

[0077] The composition for slowing down the attenuation of vitamins in this embodiment includes: 10 g of fat-soluble vitamins, 100 g of medium-chain triglycerides, 50 g of locust bean gum, 20 g of phosphatidylserine, 15 g of calcium hydrogen phosphate cross-linked whey protein and 2 g of mannitol erythritol ester.

[0078] The preparation method of the composition comprises the following steps:

[0079] S1, add 50g of locust bean gum to 1kg of water, heat in a water bath at 90°C to dissolve, add 10g of phosphatidylserine after cooling, stir evenly, and perform ultrasonic treatment for 2min to obtain a mixed emulsifier;

[0080] S2, dissolving 5 g of vitamin A and 5 g of vitamin D in 100 g of medium-chain triglycerides to obtain an oil phase, then adding the oil phase to the mixed emulsifier in step S1, mixing well, and homogenizing at a pressure of 50 MPa for 10 min to obtain a crude emulsion;

[0081] S3, dissolving 15g of calcium hydrogen phosphate cross-linked whey protein in 100ml of purified water, then adding 2g of mannitol erythritol ester, and adding to the crude emulsion of step S2 after magnetic stirring for 20min, and adding to the crude emulsion after heating at 90°C and homogenizing for 20min in a high-pressure microfluidizer at a pressure of 90Mpa; after homogenization, first subjecting the mixed solution to a high-voltage pulse treatment with an electric field strength of 20kV / cm and a frequency of 500Hz, and then spraying and drying with a spray gun pressure of 4.5MPa, a flow rate of 10ml / min, an air inlet temperature of 200°C, and an air outlet temperature of 85°C, and then sieving and vacuum packaging.

[0082] The preparation method of calcium hydrogen phosphate cross-linked whey protein is as follows: 10g of whey protein is dissolved in 100ml of 0.25% acetic acid aqueous solution, and 5ml of 0.09% calcium hydrogen phosphate aqueous solution is added dropwise during stirring to obtain calcium hydrogen phosphate cross-linked whey protein.

[0083] Comparative Example 1

[0084] The preparation method of the composition of Comparative Example 1 is different from that of Example 1 in that no mannose erythritol ester is added.

[0085] Comparative Example 2

[0086] The preparation method of the composition of Comparative Example 2 is different from that of Example 1 in that methylcellulose is used to replace whey protein.

[0087] Comparative Example 3

[0088] The preparation method of the composition of Comparative Example 3 is different from that of Example 1 in that sodium alginate is used to replace whey protein.

[0089] Comparative Example 4

[0090] The preparation method of the composition of Comparative Example 4 is different from that of Example 1 in that the amount of the mannose erythritol ester solution used is 5 g.

[0091] Comparative Example 5

[0092] The preparation method of the composition of Comparative Example 5 is different from that of Example 2 in that the electric field intensity of the high voltage pulse treatment in step S3 is 30 kV / cm and the frequency is 600 Hz.

[0093] The embedding rates of the compositions prepared in the examples and comparative examples were determined, and then 1 g of the compositions prepared in the examples and comparative examples, as well as 150 g of soybean oil, 100 g of skimmed milk powder, 150 g of desalted whey powder, 100 g of lactose, 2 g of mineral complex and 1 g of water-soluble vitamins were mixed evenly to obtain nutrient packs, which were then subjected to an accelerated test. The storage conditions were as follows: the prepared composition was placed in an aluminum foil packaging bag and stored at 40° C. and 75% humidity for 6 months, and then the odor, agglomeration, solubility and decay rate of the nutrient packs were determined.

[0094] Table 1 Embedding efficiency and accelerated test results

[0095]

[0096] As shown in Table 1, the composition of the embodiment of the present invention has a high embedding rate. After 6 months of accelerated experiment, there is no bad smell, no agglomeration, good solubility and low decay rate. Compared with Example 1, Comparative Example 1 shows that the combination of mannitol erythritol ester and whey protein improves the embedding rate and stability; Comparative Examples 2 and 3 show that whey protein has better embedding properties than methylcellulose and sodium alginate, and the vitamins have good stability and low decay rate after embedding. Comparative Examples 4 and 5 show that when the content of mannitol erythritol ester is high and the high-voltage pulse intensity is large, it is not conducive to the embedding of whey protein, but reduces the embedding rate, making the stability of the composition worse.

[0097] The sustained release was based on the simulation method in the literature "Study on the Release Characteristics of Microencapsulated Vitamin A in Simulated Gastrointestinal Fluid", and the results are shown in Figure 1 .

[0098] Figure 1It can be seen that the sustained-release effect of vitamins in the compositions of the embodiments is good, with a 2-hour release rate of less than 50%. The 2-hour release rates of the compositions of comparative examples 1-5 are all above 60%, and comparative example 1 even reaches 90%, which proves that the compositions of the present invention have a sustained-release effect.

[0099] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A composition for slowing down vitamin attenuation, characterized in that: It includes core materials of fat-soluble vitamins, oils and fats, emulsifier locust bean gum, wall materials of whey protein and mannitol erythritol ester; Calculated by weight, the composition includes 0.5-1 parts of fat-soluble vitamins, 10-15 parts of oils and fats, 5-9 parts of locust bean gum, 1-3 parts of whey protein, and 0.03-0.2 parts of mannitol erythritol ester; Also includes 1-2 parts by weight of phosphatidylserine; The preparation method of the composition comprises the following steps: S1, adding locust bean gum to water, heating in a water bath at 80-90°C to dissolve, adding phosphatidylserine after cooling, stirring evenly, and ultrasonically treating for 1-3 minutes to obtain a mixed emulsifier; S2, dissolving the fat-soluble vitamins in oil to obtain an oil phase, then adding the oil phase to the mixed emulsifier in step S1, mixing evenly, and homogenizing at a pressure of 30-50 MPa for 10-15 minutes to obtain a crude emulsion; S3, dissolving whey protein in water, then adding mannitol erythritol ester, magnetically stirring for 10-20 minutes, adding to the crude emulsion of step S2, heating at 80-90° C., homogenizing at a pressure of 60-100 MPa for 15-25 minutes, and then spray drying to obtain a composition; In step S3, after homogenization, the mixed solution is first subjected to high-voltage pulse treatment, and then sprayed with powder for drying; the electric field strength of the high-voltage pulse treatment is 15-25 kV / cm, and the frequency is 200-500 Hz; The whey protein is cross-linked with calcium hydrogen phosphate and then added to a mannitol erythritol ester aqueous solution. The cross-linking method is as follows: the whey protein is dissolved in a 0.1%-0.3% volume fraction acetic acid aqueous solution, and a 0.05%-0.1% mass fraction calcium hydrogen phosphate aqueous solution is added dropwise during stirring to obtain the calcium hydrogen phosphate cross-linked whey protein.

2. A composition for slowing down vitamin attenuation as claimed in claim 1, characterized in that: The oil is monolinoleyl glyceride or medium chain triglyceride, and the fat-soluble vitamin is one or both of vitamin A and vitamin D.

3. A composition for slowing down vitamin attenuation as claimed in claim 1, characterized in that: In step S1, the mass fraction of the locust bean gum is 5%-10%.

4. A composition for slowing down vitamin attenuation as claimed in claim 1, characterized in that: In step S3, the mass fraction of the whey protein aqueous solution is 10%-20%.

5. Use of a composition for slowing down vitamin attenuation as claimed in any one of claims 1 to 4 in a nutrition package, characterized in that: The nutrient package comprises, by weight, 15-20 parts of soybean oil, 10-25 parts of skimmed milk powder, 15-20 parts of desalted whey powder, 10-35 parts of lactose, 0.2-0.5 parts of mineral complex, 0.05-0.1 parts of water-soluble vitamins and 0.1-0.2 parts of a composition for slowing down vitamin decline.

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