A stabilizing system for emulsion of special medical formula food

Abstract

The present invention belongs to the field of food technology, and discloses a stabilizing system applied to a special medical formula food emulsion, comprising components: a water-soluble emulsifier, a water-soluble colloid, a fat-soluble emulsifier, and a buffer solution, wherein the water-soluble colloid comprises a hydrophilic colloid A and a hydrophilic colloid B, wherein the hydrophilic colloid A comprises one of carrageenan, chitin, gellan gum, gelatin, and pectin, and the hydrophilic colloid B comprises one of cellulose, sodium carboxymethyl cellulose, microcrystalline cellulose, and methyl cellulose. The stabilizing system applied to a special medical formula food emulsion of the present invention solves the stability problem that has plagued special medical food emulsion products for a long time.

Description

Technical Field

[0001] The invention belongs to the technical field of special medical purpose formula food processing, and in particular relates to a stabilizing system applied to special medical purpose formula food emulsion. Background Art

[0002] Formulated foods for special medical purposes are specially processed and prepared to meet the nutritional needs of people with limited food intake, digestive and absorption disorders, metabolic disorders or other specific disease states. This food has been clinically used for many years abroad and has the advantages of reducing hospitalization time and helping patients recover. Formulated foods for special medical purposes are mainly divided into two dosage forms: powders and emulsions. Among them, powders are divided into two preparation methods: wet method and dry method. During the processing of emulsions, due to the presence of carbohydrates, oils and proteins, the whole nutrients will precipitate, stratify and aggregate during the sterilization process, making the development of whole nutrition emulsions more difficult. It is for this reason that there are very few emulsion dosage forms of formula foods for special medical purposes. Summary of the invention

[0003] The purpose of the present invention is to disclose a stabilizing system for emulsions of special medical formula foods, so as to solve the stability problem that has plagued emulsion products of special medical foods for a long time. The present invention improves the emulsification and embedding properties of the fat-soluble emulsifier by compounding water-soluble emulsifiers, water-soluble colloids, fat-soluble emulsifiers, and buffer solutions. After adding protein to the emulsion system, the high-temperature sterilized emulsion system remains stable, and the loss of fat-soluble nutrients is minimal.

[0004] In order to solve the above technical problems, the present invention adopts the following technical solutions:

[0005] A stabilizing system for a special medical purpose formula food emulsion comprises components: a water-soluble emulsifier, a water-soluble colloid, a fat-soluble emulsifier, and a buffer solution. The water-soluble colloid comprises a hydrophilic colloid A and a hydrophilic colloid B. The hydrophilic colloid A comprises one or more of carrageenan, chitin, gellan gum, gelatin, and pectin. The hydrophilic colloid B comprises one or more of cellulose, sodium carboxymethyl cellulose, microcrystalline cellulose, and methyl cellulose.

[0006] The present invention not only improves the stability of fat-soluble nutrients, but also improves the thermal stability of proteins through the synergistic effect of fat-soluble emulsifiers, hydrophilic emulsifiers, composite water-soluble colloids, and phosphoric acid or citric acid buffers, thereby solving the stability problem that has plagued special medical food emulsion products for a long time, especially the stability problem of special medical food emulsion products using composite proteins. Under the conditions of high-temperature sterilization process and a shelf life of one and a half years, the emulsion system still maintains system stability. This formula is mainly used in special medical formula food emulsion systems, special medical formula food wet preparation of milk powder, and solid beverages.

[0007] Preferably, the pH of the buffer solution is 6-8.

[0008] Preferably, the buffer comprises one or more of the following buffer pairs: citric acid-citrate, citric acid-dihydrogen phosphate, monohydrogen phosphate-dihydrogen phosphate.

[0009] Citric acid-citrate (pH 6.0-6.6), citric acid-dihydrogen phosphate (pH 6.0-7.0), monohydrogen phosphate-dihydrogen phosphate (pH 6.0-7.0), the ratio between the buffers is determined according to the pH value, and to achieve a specific pH, the addition amount of the two salts that are a buffer pair is fixed. The concentration of the buffer in the complete nutrient emulsion is preferably 0.1%-5%, which can adjust the pH of the aqueous phase to between 6 and 8, but more importantly, the buffer can hinder the occurrence of the Maillard reaction in the cooperation of the stabilizing system and reduce the browning denaturation of the special medical food emulsion product.

[0010] Preferably, the fat-soluble emulsifier includes one or more of mono- and di-glycerol fatty acid esters, phospholipids, modified soybean lecithin, and acetylated mono- and di-glycerol fatty acid esters; the water-soluble emulsifier includes one or more of glycerol and propylene glycol.

[0011] A complete nutritional emulsion comprising the above-mentioned stabilizing system, in which: the mass proportion of the water-soluble emulsifier is 0.1%-5%, the mass proportion of the water-soluble colloid is 0.01%-1%, the mass proportion of the fat-soluble emulsifier is 0.1%-2.5%, and the mass proportion of the buffer solution is 0.1%-5%.

[0012] Preferably, the invention further comprises the following components in proportion by weight: 1%-10% protein, 10%-30% carbohydrates, and 1%-20% fat.

[0013] Preferably, the protein includes one or more of whey protein, casein, caseinate, soy protein, soy protein isolate, and pea protein; the carbohydrate includes one or more of maltodextrin, resistant dextrin, starch, modified starch, oligofructose, and isomalt; the oil includes one or more of olive oil, soybean oil, peanut oil, rapeseed oil, fish oil, linseed oil, sunflower seed oil, medium-chain triglycerides, and coconut oil.

[0014] In practical applications, in order to provide patients with more comprehensive nutritional supply, complete nutritional emulsions often use compound proteins, but this is also prone to cause more serious stability problems. After using the stabilizing system of the present invention, the stability problem of compound proteins is fully solved through the synergistic effect of the fat-soluble emulsifier, the hydrophilic emulsifier, the composite water-soluble colloid, and the phosphate or citric acid buffer.

[0015] A method for preparing the above-mentioned complete nutritional emulsion comprises the following steps:

[0016] A. adding the water-soluble colloid into the aqueous phase and shearing until the aqueous phase is clear;

[0017] B. adding the water-soluble emulsifier and the buffer to the aqueous phase treated in step A, adjusting the pH of the aqueous phase to 6-8, and maintaining stirring or shearing;

[0018] C. adding the fat-soluble emulsifier to the oil phase containing fat, stirring or shearing to fully dissolve the fat-soluble emulsifier;

[0019] D. adding the oil phase treated in step C to the water phase treated in step B, and preparing an oil-in-water emulsion by emulsification technology to prepare colostrum;

[0020] E. premixing carbohydrates and proteins, and adding the mixed carbohydrates and proteins into the colostrum for mixing;

[0021] F. After the mixing in step E is completed, the complete nutritional emulsion is obtained by homogenization and sterilization.

[0022] In the present invention, carbohydrates and proteins need to be premixed before being added to the oil-in-water colostrum, and the premixing process includes but is not limited to dry mixing using a dry mixer, wet mixing in a solution, spray drying, freeze drying after wet mixing, vacuum extraction premixing, etc. The emulsification methods available in the present invention include but are not limited to high shear technology, online shear technology, high pressure homogenization, dynamic ultra-high pressure microfluidization technology, ultrasonic emulsification technology, membrane emulsification method and other emulsification technologies. The high temperature sterilization process in the present invention includes but is not limited to moist heat sterilization, high temperature instantaneous sterilization (UHT), pasteurization, etc.

[0023] Preferably, the method comprises the following steps:

[0024] A. Control the temperature to 40-80° C., add the water-soluble colloid into the water phase, and start high-speed shearing until the water phase is clear;

[0025] B. adding the water-soluble emulsifier and the buffer to the aqueous phase treated in step A, adjusting the pH of the aqueous phase to 6-8, and maintaining stirring or high-speed shearing;

[0026] C. Control the temperature to 40-80° C., add the fat-soluble emulsifier to the oil phase containing fat, and stir or shear to fully dissolve the fat-soluble emulsifier;

[0027] D. adding the oil phase treated in step C to the water phase treated in step B, and preparing an oil-in-water emulsion by emulsification technology to prepare colostrum;

[0028] E. premixing carbohydrates and proteins, and adding the mixed carbohydrates and proteins into the colostrum for mixing;

[0029] F. After the mixing in step E is completed, add the mixture into a high-pressure homogenizer for high-pressure homogenization, the homogenization pressure is 30-60 MPa, the homogenization times are 1-3 times, and then use a rotary sterilizer for wet heat sterilization, the sterilization temperature is 105-121° C., and the sterilization time is 10-12 minutes to obtain the complete nutritional emulsion.

[0030] Preferably, when the oils are of multiple types, they are premixed first; when the carbohydrates are of multiple types, they are premixed first; when the proteins are of multiple types, they are premixed first.

[0031] Compared with the prior art, the present invention has the following beneficial effects:

[0032] The innovation of the present invention is that the four substances, namely, a water-soluble emulsifier, two or more compounded water-soluble colloids, a fat-soluble emulsifier, and a buffer, work together to unexpectedly stabilize a complex emulsion system composed of multiple substances including carbohydrates, proteins (especially compounded proteins), oils, etc. In the present invention, although the raw materials used in the formula are all common food additives for food, the innovative combination of the four substances achieves an unexpected effect of stabilizing an emulsion system containing complex ingredients.

[0033] In the emulsion system, the movement of particles is very active in the presence of water. The use of hydrophilic and lipophilic emulsifiers at the same time generally does not have an additive effect. In some cases, oil-water interface competition may occur, resulting in emulsion demulsification. At the same time, the simultaneous presence of proteins and hydrophilic emulsifiers may also cause interface competition, resulting in extremely unstable emulsions. On the other hand, proteins are mostly quadruple structures, and the structures of each protein are different. The main reasons for protein aggregation are hydrophobic forces, disulfide bonds, van der Waals interactions, etc. A single protein can hinder the mutual attraction of proteins of the same type due to its own electrostatic repulsion or steric resistance, but when it is a composite protein, due to the different structures between proteins, electrostatic repulsion or steric resistance is also different, resulting in a weakened mutual attraction, and the composite protein is more likely to aggregate. The combination of the above factors has caused the stability problem of special medical food emulsion products that has long plagued the industry. However, the formula of the present invention, through the synergistic effect of hydrophilic emulsifier, lipophilic emulsifier and compound colloid on protein, not only does not cause the phenomenon of interface competition, but also unexpectedly improves the stability of the entire complex complete nutrition emulsion, especially the compound protein complete nutrition emulsion. However, due to the excessive complexity of the internal structure of the system, the specific microstructure and synergistic stability principle need further research.

[0034] Another unexpected result of the formula of the present invention is that at neutral pH, even if the hydrophilic emulsifier, lipophilic emulsifier and compound colloid of the present invention are present, the stability of the emulsion can be maintained, but a slight flocculation state will still occur under high temperature sterilization, resulting in adverse sensory effects on the sterilized product. However, after adding an appropriate amount of neutral buffer solution, especially in the case of citrate and phosphate buffer, the complex emulsion did not flocculate after sterilization. Although the addition of buffer salts will increase the ion concentration of the emulsion, resulting in a decrease in the overall Zeta point of the emulsion, it may affect the instability of the emulsion. However, the addition of citrate and phosphate buffer improves the heat resistance of the emulsion, and the possible reason is that citrate and phosphate have the effect of inhibiting the Maillard reaction, slowing down the reaction of carbohydrates and proteins, and improving the stability of proteins. At the same time, the buffer has the effect of maintaining the pH of the emulsion system, so that the pH of the emulsion remains stable during the heating process, thereby improving the stability of the emulsion.

[0035] Another unexpected result of the present invention is that before adding the premix of protein and carbohydrate, grease is added first, and after the water-in-oil emulsion with water-soluble emulsifier, compound water-soluble colloid, fat-soluble emulsifier and buffer is prepared, protein and carbohydrate are added. In the preparation process, it is found that the normal special medical food preparation method is very small in the emulsion under high-speed shear under the formula and process, which greatly improves the yield of emulsion preparation and the stability of emulsion. The occurrence of this phenomenon may be because in the case of forming water-in-oil colostrum, the synergistic effect of water-soluble emulsifier, fat-soluble emulsifier, composite colloid and buffer is exerted under the interface effect of water-oil. After adding protein, although the protein has foaming property, the protein has both hydrophilicity and lipophilicity. When entering the stronger oil-water interface, the protein preferentially participates in the oil-water interface, reduces its effect at the air-water interface, and reduces the foaming property of the protein.

[0036] The present invention is applicable to special medical purpose formula foods and enteral nutrition preparations, including ordinary complete nutrition milk for special medical purpose formula foods, special medical purpose formula food powder (wet method), non-complete nutrition components of special medical purpose formula foods (fat component, carbohydrate component, protein component, electrolyte, etc.), special medical purpose formula food specific complete nutrition milk and special medical purpose formula food powder and enteral nutrition preparations (diseases include but are not limited to tumors, kidney disease, diabetes, respiratory system diseases, liver diseases, sarcopenia syndrome, trauma, infection, surgery and other stress states, inflammatory bowel disease, food protein allergy, refractory epilepsy, gastrointestinal absorption disorders, pancreatitis, abnormal fatty acid metabolism, obesity, fat reduction surgery, etc.). BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1It is a process flow chart of the present invention;

[0038] Figure 2 The volume particle size distribution diagram of Examples 1-4 and 9-10;

[0039] Figure 3 The LUM stability analyzer fingerprint of the simulated stratification of the emulsion in Example 1 after a shelf life of 2 years;

[0040] Figure 4 The LUM stability analyzer fingerprint of the simulated stratification of the emulsion in Example 2 after a shelf life of 2 years;

[0041] Figure 5 The LUM stability analyzer fingerprint of the simulated stratification of the emulsion in Example 3 after a shelf life of 2 years;

[0042] Figure 6 The LUM stability analyzer fingerprint of the simulated stratification of the emulsion in Example 4 with a shelf life of 2 years;

[0043] Figure 7 The LUM stability analyzer fingerprint of the simulated stratification of the emulsion in Example 9 with a shelf life of one and a half years;

[0044] Figure 8 This is the LUM stability analyzer fingerprint that simulates the stratification of the emulsion in Example 10 after a 2-year shelf life. DETAILED DESCRIPTION

[0045] In order to make the purpose, technical solutions and advantages of the present invention more clear, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments.

[0046] Example 1

[0047] like Figure 1 As shown, the preparation process of the complete nutritional emulsion is as follows:

[0048] ① Weigh the materials according to ingredient 1 in Table 1, heat the purified water to 60°C, add sodium carboxymethyl cellulose, carrageenan and microcrystalline cellulose into the purified water, use a high-speed shearing machine with a shearing speed of 6000RPM and a shearing time of 5 minutes to obtain a clear and transparent solution;

[0049] ② After the shearing of the colloidal solution is completed, add citric acid / sodium citrate (pH 6.5) and glycerol to the solution to maintain shearing;

[0050] ③ After adding lecithin to the composite oil of fish oil and rapeseed oil, maintain the temperature at 45°C to dissolve the lecithin in the oil phase. After the oil phase is clarified, add the oil phase to the water phase and use high-speed shear technology to prepare colostrum;

[0051] ④ Add the evenly mixed casein, maltodextrin and resistant dextrin into the colostrum and continue high-speed shearing at a shear speed of 3000RPM for 20 minutes until the solution becomes a uniform milky white liquid.

[0052] ⑤ After the mixing is completed, the mixed liquid is added into a high-pressure homogenizer for high-pressure homogenization, the homogenization pressure is 50MPa, the homogenization times are 3 times, and a complete nutrient emulsion is obtained;

[0053] ⑥ Use a rotary sterilizer for moist heat sterilization, the sterilization temperature is 121°C, and the sterilization time is 12 minutes.

[0054] Example 2

[0055] like Figure 1 As shown, the preparation process of the complete nutritional emulsion is as follows:

[0056] ① Weigh the materials according to ingredient 2 in Table 1, heat the purified water to 80°C, add gelatin, microcrystalline cellulose and methyl cellulose into the purified water, use a high-speed shearing machine with a shearing speed of 8000RPM and a shearing time of 10 minutes to obtain a clear and transparent solution;

[0057] ② After the shearing of the colloidal solution is completed, add potassium monohydrogen phosphate / potassium dihydrogen phosphate (pH 7.5) and propylene glycol to the solution to maintain shearing;

[0058] ③After adding mono- and di-glycerol fatty acid esters to the composite oil of rapeseed oil and soybean oil, maintain the temperature at 75°C to dissolve the phospholipids in the oil phase. After the oil phase is clarified, add the oil phase to the water phase and use high-speed shear technology to prepare colostrum;

[0059] ④ Add the evenly mixed soy protein isolate, maltodextrin and resistant dextrin to the colostrum, and continue to shear at a high speed of 4000RPM for 30 minutes until the solution becomes a uniform milky white liquid.

[0060] ⑤ After the mixing is completed, the mixed liquid is added into a high-pressure homogenizer for high-pressure homogenization, the homogenization pressure is 60MPa, the homogenization times are 1, and a complete nutrient emulsion is obtained;

[0061] ⑥ Use a rotary sterilizer for wet heat sterilization, the sterilization temperature is 105℃, and the sterilization time is 10 minutes.

[0062] Example 3

[0063] like Figure 1 As shown, the preparation process of the complete nutritional emulsion is as follows:

[0064] ① Weigh the materials according to ingredient 3 in Table 1, heat the purified water to 70°C, add gelatin, microcrystalline cellulose and methyl cellulose into the purified water, use a high-speed shearing machine with a shearing speed of 7000RPM and a shearing time of 3 minutes to obtain a clear and transparent solution;

[0065] ② After the shearing of the colloidal solution is completed, add potassium monohydrogen phosphate / potassium dihydrogen phosphate (pH 7.5) and propylene glycol to the solution to maintain shearing;

[0066] ③After adding mono- and di-glycerol fatty acid esters to the composite oil of olive oil and linseed oil, maintain the temperature at 65°C to dissolve the phospholipids in the oil phase. After the oil phase is clarified, add the oil phase to the water phase and use high-speed shear technology to prepare colostrum;

[0067] ④ Add the evenly mixed casein, soy protein isolate, maltodextrin and resistant dextrin to the colostrum, and continue to shear at a high speed of 2800RPM for 35 minutes until the solution becomes a uniform milky white liquid.

[0068] ⑤ After the mixing is completed, the mixed liquid is added into a high-pressure homogenizer for high-pressure homogenization, the homogenization pressure is 30MPa, the homogenization times are 3 times, and a complete nutrient emulsion is obtained;

[0069] ⑥ Use a rotary sterilizer for moist heat sterilization, the sterilization temperature is 121°C, and the sterilization time is 10 minutes.

[0070] Example 4

[0071] like Figure 1 As shown, the preparation process of the complete nutritional emulsion is as follows:

[0072] ① Weigh the materials according to ingredient 4 in Table 1, heat the purified water to 50°C, add carrageenan and microcrystalline cellulose into the purified water, use a high-speed shearing machine with a shearing speed of 3000RPM and a shearing time of 10 minutes to obtain a clear and transparent solution;

[0073] ② After the shearing of the colloidal solution is completed, add citric acid / sodium dihydrogen phosphate (pH 7) and glycerol to the solution to maintain shearing;

[0074] ③ After adding lecithin to the composite oil of rapeseed oil and soybean oil, maintain the temperature at 50°C to dissolve the lecithin in the oil phase. After the oil phase is clarified, add the oil phase to the water phase and use high-pressure homogenization to prepare colostrum immediately. The homogenization pressure is 40MPa, and homogenization is performed once to obtain colostrum;

[0075] ④ Add the evenly mixed casein, whey protein, maltodextrin and resistant dextrin to the colostrum, and continue to shear at a high speed of 1000RPM for 15 minutes until the solution becomes a uniform milky white liquid.

[0076] ⑤ After the mixing is completed, the mixed liquid is added into a high-pressure homogenizer for high-pressure homogenization, the homogenization pressure is 30MPa, the homogenization times are 3 times, and a complete nutrient emulsion is obtained;

[0077] ⑥ Use a rotary sterilizer for moist heat sterilization, the sterilization temperature is 105°C, and the sterilization time is 12 minutes.

[0078] Example 5

[0079] like Figure 1 As shown, the preparation process of the complete nutritional emulsion is as follows:

[0080] ① Weigh the materials according to ingredient 3 in Table 1, heat the purified water to 70°C, add gelatin, microcrystalline cellulose and methyl cellulose into the purified water, use a high-speed shearing machine with a shearing speed of 7000RPM and a shearing time of 3 minutes to obtain a clear and transparent solution;

[0081] ② After the shearing of the colloidal solution is completed, replace the potassium monohydrogen phosphate / potassium dihydrogen phosphate (pH 7.5) in ingredient 3 with an equal amount of purified water. Add propylene glycol to the solution and maintain shearing;

[0082] ③After adding mono- and di-glycerol fatty acid esters to the composite oil of olive oil and linseed oil, maintain the temperature at 65°C to dissolve the phospholipids in the oil phase. After the oil phase is clarified, add the oil phase to the water phase and use high-speed shear technology to prepare colostrum;

[0083] ④ Add the evenly mixed casein, soy protein isolate, maltodextrin and resistant dextrin to the colostrum, and continue to shear at a high speed of 2800RPM for 35 minutes until the solution becomes a uniform milky white liquid.

[0084] ⑤ After the mixing is completed, the mixed liquid is added into a high-pressure homogenizer for high-pressure homogenization, the homogenization pressure is 30MPa, the homogenization times are 3 times, and a complete nutrient emulsion is obtained;

[0085] ⑥ Use a rotary sterilizer for moist heat sterilization at a temperature of 121°C and a sterilization time of 10 minutes.

[0086] Example 6

[0087] like Figure 1 As shown, the preparation process of the complete nutritional emulsion is as follows:

[0088] ① Weigh the materials according to ingredient 3 in Table 1, heat the purified water to 70°C, add gelatin, microcrystalline cellulose and methyl cellulose into the purified water, use a high-speed shearing machine with a shearing speed of 7000RPM and a shearing time of 3 minutes to obtain a clear and transparent solution;

[0089] ② After the shearing of the colloidal solution is completed, add potassium monohydrogen phosphate / potassium dihydrogen phosphate (pH 7.5) and propylene glycol to the solution to maintain shearing;

[0090] ③ Instead of adding mono- and di-glycerol fatty acid esters in ingredient 3, an equal amount of olive oil was used. After the olive oil and linseed oil were compounded, the temperature was maintained at 65°C, the oil phase was added to the water phase, and colostrum was prepared using high-speed shearing technology;

[0091] ④ Add the evenly mixed casein, soy protein isolate, maltodextrin and resistant dextrin to the colostrum, and continue to shear at a high speed of 2800RPM for 35 minutes until the solution becomes a uniform milky white liquid.

[0092] ⑤ After the mixing is completed, the mixed liquid is added into a high-pressure homogenizer for high-pressure homogenization, the homogenization pressure is 30MPa, the homogenization times are 3 times, and a complete nutrient emulsion is obtained;

[0093] ⑥ Use a rotary sterilizer for moist heat sterilization, the sterilization temperature is 121°C, and the sterilization time is 10 minutes.

[0094] Example 7

[0095] like Figure 1 As shown, the preparation process of the complete nutritional emulsion is as follows:

[0096] ① Weigh the materials according to ingredient 3 in Table 1, heat the purified water to 70°C, add gelatin, microcrystalline cellulose and methyl cellulose into the purified water, use a high-speed shearing machine with a shearing speed of 7000RPM and a shearing time of 3 minutes to obtain a clear and transparent solution;

[0097] ② After the shearing of the colloidal solution is completed, do not add the propylene glycol in ingredient 3, but replace it with an equal amount of purified water. Add potassium monohydrogen phosphate / potassium dihydrogen phosphate (pH 7.5) to the solution and maintain shearing;

[0098] ③After adding mono- and di-glycerol fatty acid esters to the composite oil of olive oil and linseed oil, maintain the temperature at 65°C to dissolve the phospholipids in the oil phase. After the oil phase is clarified, add the oil phase to the water phase and use high-speed shear technology to prepare colostrum;

[0099] ④ Add the evenly mixed casein, soy protein isolate, maltodextrin and resistant dextrin to the colostrum, and continue to shear at a high speed of 2800RPM for 35 minutes until the solution becomes a uniform milky white liquid.

[0100] ⑤ After the mixing is completed, the mixed liquid is added into a high-pressure homogenizer for high-pressure homogenization, the homogenization pressure is 30MPa, the homogenization times are 3 times, and a complete nutrient emulsion is obtained;

[0101] ⑥ Use a rotary sterilizer for moist heat sterilization, the sterilization temperature is 121°C, and the sterilization time is 10 minutes.

[0102] Example 8

[0103] like Figure 1 As shown, the preparation process of the complete nutritional emulsion is as follows:

[0104] ① Weigh the materials according to ingredient 3 in Table 1, heat the purified water to 70°C, replace the gelatin in ingredient 3 with an equal amount of methyl cellulose, and add microcrystalline cellulose and methyl cellulose to the purified water. Use a high-speed shearing machine with a shearing speed of 7000RPM and a shearing time of 3 minutes to obtain a clear and transparent solution;

[0105] ② After the shearing of the colloidal solution is completed, add potassium monohydrogen phosphate / potassium dihydrogen phosphate (pH 7.5) and propylene glycol to the solution to maintain shearing;

[0106] ③After adding mono- and di-glycerol fatty acid esters to the composite oil of olive oil and linseed oil, maintain the temperature at 65°C to dissolve the phospholipids in the oil phase. After the oil phase is clarified, add the oil phase to the water phase and use high-speed shear technology to prepare colostrum;

[0107] ④ Add the evenly mixed casein, soy protein isolate, maltodextrin and resistant dextrin to the colostrum, and continue to shear at a high speed of 2800RPM for 35 minutes until the solution becomes a uniform milky white liquid.

[0108] ⑤ After the mixing is completed, the mixed liquid is added into a high-pressure homogenizer for high-pressure homogenization, the homogenization pressure is 30MPa, the homogenization times are 3 times, and a complete nutrient emulsion is obtained;

[0109] ⑥ Use a rotary sterilizer for moist heat sterilization, the sterilization temperature is 121°C, and the sterilization time is 10 minutes.

[0110] Example 9

[0111] like Figure 1 As shown, the preparation process of the complete nutritional emulsion is as follows:

[0112] ① Weigh the materials according to ingredient 5 in Table 1, heat the purified water to 60°C, add sodium carboxymethyl cellulose and microcrystalline cellulose into the purified water, use a high-speed shearing machine with a shearing speed of 6000RPM and a shearing time of 5 minutes to obtain a clear and transparent solution;

[0113] ② After the shearing of the colloidal solution is completed, potassium monohydrogen phosphate / potassium dihydrogen phosphate (pH 7.5) and glycerol are added to the solution to maintain shearing;

[0114] ③ After adding lecithin to the composite oil of rapeseed oil and soybean oil, maintain the temperature at 50°C to dissolve the lecithin in the oil phase. After the oil phase is clarified, add the oil phase to the water phase and use high-pressure homogenization to prepare colostrum immediately. The homogenization pressure is 40MPa, and homogenization is performed once to obtain colostrum;

[0115] ④ Add the evenly mixed casein, whey protein, maltodextrin and resistant dextrin to the colostrum, and continue to shear at a high speed of 2800RPM for 15 minutes until the solution becomes a uniform milky white liquid.

[0116] ⑤ After the mixing is completed, the mixed liquid is added into a high-pressure homogenizer for high-pressure homogenization, the homogenization pressure is 30MPa, the homogenization times are 3 times, and a complete nutrient emulsion is obtained;

[0117] ⑥ Use a rotary sterilizer for moist heat sterilization, the sterilization temperature is 121°C, and the sterilization time is 12 minutes.

[0118] Example 10

[0119] like Figure 1 As shown, the preparation process of the complete nutritional emulsion is as follows:

[0120] ① Weigh the materials according to ingredient 6 in Table 1, heat the purified water to 60°C, add sodium carboxymethyl cellulose, carrageenan and microcrystalline cellulose into the purified water, use a high-speed shearing machine with a shearing speed of 6000RPM and a shearing time of 5 minutes to obtain a clear and transparent solution;

[0121] ② After the shearing of the colloidal solution is completed, add citric acid / sodium dihydrogen phosphate (pH 7.0) and glycerol to the solution to maintain shearing;

[0122] ③ After adding lecithin to the composite oil of fish oil and rapeseed oil, maintain the temperature at 45°C to dissolve the lecithin in the oil phase. After the oil phase is clarified, add the oil phase to the water phase and use high-speed shear technology to prepare colostrum;

[0123] ④ Add the evenly mixed casein, maltodextrin and resistant dextrin into the colostrum and continue high-speed shearing at a shear speed of 3000RPM for 20 minutes until the solution becomes a uniform milky white liquid.

[0124] ⑤ After the mixing is completed, the mixed liquid is added to a high-pressure homogenizer for high-pressure homogenization, the homogenization pressure is 40MPa, and the homogenization times are 3 times to obtain a complete nutrient emulsion;

[0125] ⑥ Use a rotary sterilizer for moist heat sterilization, the sterilization temperature is 121°C, and the sterilization time is 12 minutes.

[0126] Embodiment 11

[0127] The preparation process of complete nutrition emulsion is as follows:

[0128] ① Weigh the materials according to ingredient 3 in Table 1, heat the purified water to 70°C, add gelatin, microcrystalline cellulose, methyl cellulose, and evenly mixed casein, soy protein isolate, maltodextrin, and resistant dextrin into the purified water, use a high-speed shearing machine with a shearing speed of 7000RPM and a shearing time of 3 minutes to obtain a clear and transparent solution;

[0129] ② After the shearing of the colloidal solution is completed, add potassium monohydrogen phosphate / potassium dihydrogen phosphate (pH 7.5) and propylene glycol to the solution to maintain shearing;

[0130] ③After adding mono- and di-glycerol fatty acid esters to the composite oil of olive oil and linseed oil, maintain the temperature at 65°C to dissolve the phospholipids in the oil phase. After the oil phase is clarified, add the oil phase to the water phase and use high-speed shearing technology to prepare colostrum. Continue high-speed shearing at a shear speed of 2800RPM for 35 minutes until the solution becomes a uniform milky white liquid.

[0131] ④ After the mixing is completed, the mixed liquid is added into a high-pressure homogenizer for high-pressure homogenization, the homogenization pressure is 30MPa, the homogenization times are 3 times, and a complete nutrient emulsion is obtained;

[0132] ⑤ Use a rotary sterilizer for wet heat sterilization, the sterilization temperature is 121℃, and the sterilization time is 10 minutes.

[0133] Effect Example 1

[0134] The material proportions of each embodiment are shown in Table 1:

[0135] Table 1

[0136]

[0137]

[0138] The volume particle size distribution analysis of Examples 1-4, 9-10 is as follows: Figure 2 The results show that:

[0139] The common complete nutritional emulsion of Example 1 is a uniform brown emulsion, without stratification and visible foreign matter. The particle size of the complete nutritional emulsion was analyzed by a laser particle size analyzer. The particle size of the emulsion was 204nm, and the particle size distribution was uniform with a single particle size distribution peak. The LUM stability analyzer was used to simulate the 2-year shelf life of the sample. Figure 3 As shown, the sample is stable. Although there is stratification and floating and sedimentation, shaking can restore it to a uniform emulsion.

[0140] The common complete nutritional emulsion of Example 2 is a uniform brown emulsion, which is relatively viscous, but has no stratification and no visible foreign matter. The particle size of the complete nutritional emulsion was analyzed by a laser particle size analyzer. The particle size of the emulsion was 225nm, and the particle size distribution was uniform with a single particle size distribution peak. The LUM stability analyzer was used to simulate the 2-year shelf life of the sample. Figure 4 As shown, the sample is stable. Although there is stratification and floating and sedimentation, shaking can restore it to a uniform emulsion.

[0141] The common complete nutritional emulsion of Example 3 is a uniform brown emulsion, which is relatively viscous, but has no stratification and no visible foreign matter. The particle size of the complete nutritional emulsion was analyzed by a laser particle size analyzer. The particle size of the emulsion was 198nm, and the particle size distribution was uniform with a single particle size distribution peak. The LUM stability analyzer was used to simulate the 2-year shelf life of the sample. Figure 5 As shown, the sample is stable. Although there is stratification and floating and sedimentation, shaking can restore it to a uniform emulsion.

[0142] The common complete nutritional emulsion of Example 4 is a uniform brown emulsion, which is relatively viscous, but has no stratification and no visible foreign matter. The particle size of the complete nutritional emulsion was analyzed by a laser particle size analyzer. The particle size of the emulsion was 462nm, and the particle size distribution was uniform with a single particle size distribution peak. There was a small amount of larger particle size material that could not be seen by the naked eye. The LUM stability analyzer was used to simulate the 2-year shelf life of the sample. Figure 6 As shown, the sample is stable. Although there is stratification, floating and sedimentation, which is slightly more severe than that of Examples 1-3, shaking can restore the uniform emulsion.

[0143] Compared with Examples 1-4, in Example 5, no buffer salt was added, and the system lacked a buffer. After sterilization, brown flocculent floating matter was clearly visible at the bottom of the sample glass bottle, and shaking could not disperse the flocculent matter. That is, the system of Example 5 was extremely unstable, and it was impossible to obtain a usable ordinary complete nutritional emulsion product, and it was impossible to perform volume particle size distribution analysis and LUM stability analysis.

[0144] Compared with Examples 1-4, in Example 6, no oil phase emulsifier was added. After sterilization, brown flaky milk skin-like substances floated on the upper layer of the sample, and shaking could not disperse the substances. That is, the system of Example 6 was extremely unstable, and it was impossible to obtain a usable ordinary complete nutritional emulsion product, and it was impossible to perform volume particle size distribution analysis and LUM stability analysis.

[0145] Compared with Examples 1-4, in Example 7, no aqueous emulsifier was added. After sterilization, the sample floated and suspended large pieces of flakes, which could not be dispersed by shaking. That is, the system of Example 7 was extremely unstable, and it was impossible to obtain a usable ordinary complete nutritional emulsion product, and it was impossible to perform volume particle size distribution analysis and LUM stability analysis.

[0146] Compared with Examples 1-4, in Example 8, only hydrophilic colloid A was added, and hydrophilic colloid B was missing in the system. After sterilization, the emulsion was a brown uniform liquid, but a white powdery precipitate was visible after standing for 1 hour, and the precipitate could be redispersed only after vigorous shaking. That is, the system of Example 8 was relatively unstable, and white powdery precipitate was visible again after long-term standing after vigorous shaking to clarify, and a usable ordinary complete nutritional emulsion product could not be obtained, and it was meaningless to conduct volume particle size distribution analysis and LUM stability analysis.

[0147] Compared with Examples 1-4, in Example 9, only hydrophilic colloid B was added, and hydrophilic colloid A was missing in the system. The ordinary complete nutritional emulsion of Example 9 was stratified and had very small visible flocs. The particle size of the complete nutritional emulsion was analyzed by a laser particle size analyzer. The particle size of the emulsion was 21.4um. The particle size distribution showed two particle size distribution peaks, and the maximum particle size exceeded 100um. The LUM stability analyzer was used to simulate the shelf life of the sample for one and a half years. Figure 7 As shown, the sample is very clearly stratified and precipitation is still observed after shaking. The system is extremely unstable and there is no need to continue the 2-year shelf life experiment.

[0148] Compared with Examples 1-4, in Example 10, the amount of buffer added is relatively large, and the buffer salt content in the system is relatively high. The ordinary complete nutritional emulsion of Example 10 is a uniform brown emulsion, which is very viscous and has visible stratification. The particle size of the complete nutritional emulsion was analyzed by a laser particle size analyzer. The particle size of the emulsion was 3.24um, and the particle size distribution was two particle size distribution peaks, with the maximum particle size exceeding 20um. The LUM stability analyzer was used to simulate the 2-year shelf life of the sample. Figure 8 As shown, the sample undergoes obvious stratification, with both floating and sedimentation phenomena, and shaking cannot restore it to a uniform emulsion.

[0149] Compared with Examples 1-4, in Example 11, the traditional process is used to prepare the emulsion. Before homogenization, a large number of small flocculent floating objects appear in the solution of the ordinary complete nutritional emulsion of Example 11, and even if the shear time is extended, it still cannot be dispersed evenly. If it passes through a 100-mesh sieve, a large amount of white floccules can be seen on the sieve. After sieving, the sample is homogenized, and the sample is stable after sterilization. A stratification phenomenon occurs, and a substance similar to milk skin hanging on the wall of the glass bottle appears. Shaking cannot restore a uniform emulsion. The main component of the flocculent floating object is a mixture of complex proteins and polysaccharides. A large amount of nutrients are actually removed during the filtration process, resulting in nutrient loss, which makes it difficult for the complete nutritional emulsion to meet the needs of patients, and the volume particle size distribution analysis and LUM stability analysis are of no practical significance.

[0150] From the comparison of Examples 1-11, it can be seen that Examples 5-11 cannot obtain stable and qualified complete nutritional emulsion products because they do not adopt the stabilization system of the present invention or the process of the present invention. However, by adopting the stabilization system of the present invention and the process of the present invention, stable and qualified complete nutritional emulsion products were obtained, proving that the stabilization system and process of the present invention play a vital role in the complete nutritional emulsion. In Examples 1-4, Examples 1 and 2 are single protein products, of which Example 1 is more stable; and Examples 3 and 4 are composite protein products, of which Example 3 is more stable. In practical applications, in order to provide patients with a more comprehensive nutritional supply, a composite protein formula is often required for complete nutritional emulsions. Therefore, under comprehensive evaluation, Example 3 should be considered to be a better choice.

[0151] The above disclosure is only the preferred embodiment of the present invention, which certainly cannot be used to limit the scope of the present invention. Therefore, equivalent changes made according to the claims of the present invention are still within the scope of the present invention.

Claims

1. A complete nutritional emulsion, characterized in that: The invention comprises components: a water-soluble emulsifier, a water-soluble colloid, a fat-soluble emulsifier, and a buffer solution, wherein the water-soluble colloid comprises a hydrophilic colloid A and a hydrophilic colloid B, wherein the hydrophilic colloid A comprises one or more of carrageenan, chitin, gellan gum, gelatin, and pectin, and the hydrophilic colloid B comprises one or more of cellulose, sodium carboxymethyl cellulose, microcrystalline cellulose, and methyl cellulose; and further comprises proteins, carbohydrates, and oils; the mass proportion of the water-soluble emulsifier is 0.1%-5%, the mass proportion of the water-soluble colloid is 0.01%-1%, the mass proportion of the fat-soluble emulsifier is 0.1%-2.5%, and the mass proportion of the buffer solution is 0.1%-5%; the mass proportion of the protein is 1%-10%, the mass proportion of the carbohydrate is 10%-30%, and the mass proportion of the oil is 1%-20%; The preparation of the complete nutritional emulsion comprises the following steps: A. adding the hydrophilic colloid A and the hydrophilic colloid B respectively into the water phase to form the water-soluble colloid, and shearing until the water phase is clear; B. adding the water-soluble emulsifier and the buffer to the aqueous phase treated in step A, adjusting the pH of the aqueous phase to 6-8, and maintaining stirring or shearing; C. adding the fat-soluble emulsifier to the oil phase containing fat, stirring or shearing to fully dissolve the fat-soluble emulsifier; D. adding the oil phase treated in step C to the water phase treated in step B, and preparing an oil-in-water emulsion by emulsification technology to prepare colostrum; E. premixing carbohydrates and proteins, and adding the mixed carbohydrates and proteins into the colostrum for mixing; F. After the mixing in step E is completed, the complete nutritional emulsion is obtained by homogenization and sterilization.

2. The complete nutritional emulsion according to claim 1, characterized in that: The buffer comprises one or more of the following buffer pairs: citric acid-citrate, citric acid-dihydrogen phosphate, monohydrogen phosphate-dihydrogen phosphate.

3. The complete nutritional emulsion according to claim 1, characterized in that: The fat-soluble emulsifier includes one or more of mono- and di-glycerol fatty acid esters, phospholipids, modified soybean lecithin, and acetylated mono- and di-glycerol fatty acid esters; the water-soluble emulsifier includes one or more of glycerol and propylene glycol.

4. The complete nutritional emulsion according to claim 1, characterized in that: The protein includes one or more of whey protein, casein, caseinate, soy protein, and pea protein; the carbohydrate includes one or more of maltodextrin, resistant dextrin, starch, modified starch, oligofructose, and isomalt; the oil includes one or more of olive oil, soybean oil, peanut oil, rapeseed oil, fish oil, linseed oil, sunflower seed oil, medium-chain triglycerides, and coconut oil.

5. A method for preparing the complete nutritional emulsion according to claim 1, characterized in that: The steps include: A. adding the hydrophilic colloid A and the hydrophilic colloid B respectively into the water phase to form the water-soluble colloid, and shearing until the water phase is clear; B. adding the water-soluble emulsifier and the buffer to the aqueous phase treated in step A, adjusting the pH of the aqueous phase to 6-8, and maintaining stirring or shearing; C. adding the fat-soluble emulsifier to the oil phase containing fat, stirring or shearing to fully dissolve the fat-soluble emulsifier; D. adding the oil phase treated in step C to the water phase treated in step B, and preparing an oil-in-water emulsion by emulsification technology to prepare colostrum; E. premixing carbohydrates and proteins, and adding the mixed carbohydrates and proteins into the colostrum for mixing; F. After the mixing in step E is completed, the complete nutritional emulsion is obtained by homogenization and sterilization.

6. The preparation method according to claim 5, characterized in that: The steps include: A. Control the temperature to 40-80° C., add the hydrophilic colloid A and the hydrophilic colloid B to the water phase to form the water-soluble colloid, and start high-speed shearing until the water phase is clear; B. adding the water-soluble emulsifier and the buffer to the aqueous phase treated in step A, adjusting the pH of the aqueous phase to 6-8, and maintaining stirring or high-speed shearing; C. Control the temperature to 40-80° C., add the fat-soluble emulsifier to the oil phase containing fat, and stir or shear to fully dissolve the fat-soluble emulsifier; D. adding the oil phase treated in step C to the water phase treated in step B, and preparing an oil-in-water emulsion by emulsification technology to prepare colostrum; E. premixing carbohydrates and proteins, and adding the mixed carbohydrates and proteins into the colostrum for mixing; F. After the mixing in step E is completed, the mixture is added into a high-pressure homogenizer for high-pressure homogenization, the homogenization pressure is 30-60 MPa, the homogenization times are 1-3 times, and then a rotary sterilizer is used for wet heat sterilization, the sterilization temperature is 105-121° C., and the sterilization time is 10-12 minutes to obtain the complete nutritional emulsion.

7. The preparation method according to claim 5 or 6, characterized in that: When the oils are of multiple types, they are premixed first; when the carbohydrates are of multiple types, they are premixed first; when the proteins are of multiple types, they are premixed first.

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