Liquid nutritional emulsion stabilized by alcohol-washed soybean protein concentrate and preparation method thereof

Abstract

The present invention belongs to the technical field of nutritional food preparations, and discloses a liquid nutritional emulsion stabilized by alcohol-washed soybean concentrated protein and a preparation method thereof. The liquid nutritional emulsion, per 100 mL of the liquid nutritional emulsion, comprises 2 to 8 g of alcohol-washed soybean concentrated protein, 5 to 10 g of carbohydrates, 2 to 4 g of dietary fiber, 4 to 8 g of oil, 0.05 to 0.2 g of complex vitamins and 0.5 to 2 g of complex minerals. The present invention also discloses a preparation method for the liquid nutritional emulsion. The nutritional emulsion of the present invention has good stability, and no oil precipitation, stratification or the like occurs after long-term storage; and the preparation method of the present invention is relatively simple, the alcohol-washed soybean concentrated protein raw material used is low in price, and the prepared emulsion has no obvious beany smell. The nutritional emulsion can be widely used in RTD-type health foods, sports nutrition foods, etc., and is especially suitable for preparing special medical formula foods.

Description

Technical Field

[0001] The invention belongs to the technical field of nutritional food preparations, and in particular relates to a liquid nutritional emulsion stabilized by alcohol-washed soybean protein concentrate and a preparation method thereof. Background Art

[0002] Currently, most of the high-protein nutritional emulsions on the market use single whey protein or casein, or a mixture of one or two of them with soy protein isolate as the protein source. Soy protein isolate is the most commonly used plant protein raw material. However, the production of high-protein soy protein isolate often results in a large amount of raw material consumption and waste, and a large amount of waste residue and organic wastewater is generated during the production process.

[0003] Compared with soy protein isolate, alcohol-washed soy protein concentrate is cheap and has a lower beany smell. At the same time, alcohol-washed soy protein concentrate has a higher nutritional value, and the amino acid composition and content are basically unchanged compared with soybean meal, and ethanol extraction can better remove anti-nutritional factors, allergens and protease inhibitors in soybeans. In the production process of alcohol-washed soy protein concentrate, the amount of wastewater discharged is small, which is environmentally friendly, and most of the coloring and flavoring substances are removed during the ethanol extraction process, so alcohol-washed soy protein concentrate has excellent color and flavor. With the development of society and the increasing awareness of environmental protection, alcohol-washed soy protein concentrate is becoming the focus of more and more people with its green and pollution-free production process. In terms of application, alcohol-washed soy protein concentrate is mostly used in the production of meat products and flour products because it has strong water-holding and oil-holding properties and high viscosity. However, the low solubility and insufficient emulsification of alcohol-washed soy protein concentrate limit its wide application in the food industry. Some researchers have modified alcohol-washed soy protein concentrate to prepare emulsions (Tian Shaojun, Yang Min, Guo Xingfeng, Xiao Jian. Comparative study on the functionality and microstructure of alcohol-washed soy protein concentrate modified by different physical methods [J]. China Oils and Fats, 2008(07): 27-31). However, the alcohol-washed soy protein concentrate faces problems such as insufficient emulsification properties, easy flocculation and precipitation after sterilization, and short shelf life, making it difficult to carry out industrial large-scale production.

[0004] Therefore, developing nutritional emulsions with alcohol-washed soy protein concentrate as the main raw material to solve the problems of insufficient emulsification and emulsification stability is of great significance to improving the commercial value of alcohol-washed soy protein concentrate and broadening its application areas. Summary of the invention

[0005] In order to overcome the shortcomings and deficiencies of the prior art, the present invention aims to provide a liquid nutritional emulsion stabilized by alcohol-washed soybean concentrated protein and a preparation method thereof. The present invention improves the solubility and emulsification properties of alcohol-washed soybean concentrated protein by pre-treatment assisted enzymatic hydrolysis, and compounding a specific proportion of carbohydrates, fats, vitamins and minerals to obtain a high-protein nutritional emulsion. The nutritional emulsion can be stable for a long time at room temperature without flocculation, precipitation and stratification, solves the problems of insufficient emulsification and poor emulsification stability of alcohol-washed soybean concentrated protein, and is conducive to improving the commercial value of alcohol-washed soybean concentrated protein.

[0006] The purpose of the present invention is achieved through the following technical solutions:

[0007] The invention discloses a liquid nutritional emulsion stabilized by alcohol-washed soybean concentrated protein, comprising 2-8 g / 100 ml alcohol-washed soybean concentrated protein, 5-10 g / 100 ml carbohydrate, 2-4 g / 100 ml dietary fiber, 4-8 g / 100 ml oil, 0.05-0.2 g / 100 ml complex vitamins and 0.5-2 g / 100 ml complex minerals.

[0008] The alcohol-washed soybean protein concentrate has a protein content of 68-80% and a low NSI of 5-12%.

[0009] The alcohol-washed soy protein concentrate is pre-treated and enzymatically hydrolyzed before use to improve the emulsification ability of the alcohol-washed soy protein concentrate. Due to the protein denaturation and aggregation caused by the ethanol solution, the solubility of the alcohol-washed soy protein concentrate is greatly reduced. The pre-treatment assisted enzymatic hydrolysis greatly reduces the protein particle size, unfolds the structure, and some proteins become short peptides, the molecular weight becomes smaller, and the solubility is improved accordingly. Solubility plays a vital role in the emulsification properties of protein.

[0010] The pretreatment includes one or more of ultrasonic treatment, high-pressure microfluidization, hydrodynamic cavitation, and ball milling; the ultrasonic treatment is carried out at a power of 400 to 600 W for 8 to 12 minutes; the high-pressure microfluidization is carried out at a power of 50 to 100 MPa for 2 to 3 times; the hydrodynamic cavitation is carried out at a power of 10 to 30 minutes, and the ball milling is carried out at a speed of 0.5 to 1.5 hours. The rotation speed of the ball mill is 200 to 400 r / min.

[0011] Preferably, the pre-treatment method is to dry-mill the alcohol-washed soy protein concentrate for 0.5 to 1 hour and then perform a hydraulic cavitation treatment for 10 to 20 minutes.

[0012] The alcohol-washed soybean concentrated protein is enzymatically hydrolyzed after pretreatment, the enzyme used is neutral protease, the amount of enzyme added is 0.4-4% of the protein amount, the enzymatic hydrolysis time is 0.5-4h, the enzymatic hydrolysis temperature is 40-70°C, and after enzymatic hydrolysis, the enzyme is inactivated by water bathing at 89-95°C for 10min to terminate the reaction.

[0013] The carbohydrate is selected from at least one of maltodextrin, trehalose, corn starch, glucose, sucrose, lactose, polydextrose, inulin and isomaltooligosaccharide.

[0014] The dietary fiber is resistant dextrin.

[0015] The oil is selected from one or more of corn oil, sunflower oil, soybean oil, rapeseed oil, sesame oil, sea buckthorn oil, linseed oil, coconut oil, olive oil, perilla oil, palm oil, walnut oil, rice oil, camellia oil, fish oil, and medium-chain triglycerides.

[0016] The nutritional emulsion contains 0.05-0.2 g / 100 ml of complex vitamins.

[0017] Vitamins include oil-soluble vitamins and water-soluble vitamins, including: vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitamin B 1 , Vitamin B 2 , Vitamin B 6 , Vitamin B 12 , niacin-like substances, folic acid, pantothenic acid, and biotin.

[0018] The water-soluble vitamin is vitamin B 1 , Vitamin B 2 , Vitamin B 6 , Vitamin B 12 , niacin, folic acid, pantothenic acid, vitamin C and biotin; the oil-soluble vitamins are vitamin A, vitamin D, vitamin E, vitamin K 1 .

[0019] The content of each vitamin in each 100mL of nutritional emulsion is vitamin A 28.2-242.1μg RE, vitamin D 0.57-3.385μg, vitamin E 0.57-2.25mg a-TE, vitamin K 1 3.15-4.5μg, vitamin B 1 0.06-0.9mg, Vitamin B 2 0.06-0.9mg, Vitamin B 6 0.06-0.9mg, Vitamin B 12 0.09-1.35μg, niacin 0.15-1.8mg, folic acid 15.9-45μg, pantothenic acid 0.21-2.7mg, vitamin C 3.9-40.5mg, biotin 1.5-5.4μg.

[0020] The nutritional emulsion contains 0.5-2 g / 100 ml of complex minerals.

[0021] The minerals include: sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chloride and selenium salts.

[0022] The content of each mineral in every 100mL of nutritional emulsion: sodium 60-270mg, potassium 81-315mg, copper 33-270μg, magnesium 13.2-135mg, iron 0.6-2.48mg, zinc 0.3-2.25mg, manganese 18-540μg, calcium 39-135mg, phosphorus 28.8-90mg, iodine 4.8-54μg, chlorine 1.2-234mg, selenium 2.4-23.9μg.

[0023] The preparation method of the nutritional emulsion comprises the following steps:

[0024] 1) mixing the alcohol-washed soy protein concentrate with water and performing pretreatment, enzymatic hydrolysis, and then adding carbohydrates, dietary fiber, water-soluble vitamins and minerals, and adjusting the pH to 6.5-7 to obtain an aqueous phase;

[0025] 2) adding oil-soluble vitamins to the oil and mixing well to obtain an oil phase;

[0026] 3) The aqueous phase and the oil phase are mixed, pre-homogenized and sheared at a rotation speed of 3000-10000 rpm for 1-5 minutes, and then high-pressure microfluidization homogenized 2-4 times at 30-100 MPa, sterilized, and a nutritional emulsion is obtained.

[0027] The sterilization refers to high pressure steam sterilization at a temperature of 110 to 125° C. for 5 to 15 minutes.

[0028] The application of the above-mentioned nutritional emulsion in RTD health food, sports nutrition food or special medical food.

[0029] The high-protein nutritional emulsion of the present invention has the following advantages:

[0030] (1) The present invention applies alcohol-washed soybean concentrated protein to the production and preparation of nutritional emulsions. The nutritional emulsions are stable for a long time at room temperature without flocculation, precipitation and stratification, thereby solving the problems of insufficient emulsification and poor emulsification stability of alcohol-washed soybean concentrated protein.

[0031] (2) The product is in emulsion form and can be consumed directly without mixing.

[0032] (3) The preparation process of the emulsion of the present invention is relatively simple, which is conducive to industrial large-scale production. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 This is the appearance of the emulsion after adding different polysaccharides / small molecules to samples 1 to 6 in Example 2 and homogenizing, corresponding to samples 1 to 6 from left to right;

[0034] Figure 2 The appearance of the emulsions of samples 7 to 10 in Example 3 after homogenization with different pretreatments, from left to right, respectively correspond to samples 7 to 10;

[0035] Figure 3 This is the appearance of the emulsion after adding different enzymes to samples 11 to 14 in Example 4 for homogenization and sterilization; from left to right, they correspond to samples 11 to 14 respectively;

[0036] Figure 4 This is the appearance of the emulsion obtained by pre-treatment assisted enzymatic hydrolysis in Example 5 after being sterilized and stored for 3 months. DETAILED DESCRIPTION

[0037] In order to better understand the technical scheme in the present invention, the implementation scheme of the present application will be described in detail below in conjunction with the examples. Obviously, the following examples are only used to illustrate the present application and should not be regarded as limiting the scope of the present application. Those who do not specify specific conditions in the examples are carried out according to the conditions recommended by normal conditions or manufacturers. Those who do not specify the manufacturer for reagents or instruments used are all conventional products that can be obtained commercially. The application should not be construed as being limited to the specific examples described.

[0038] Table 1 is a table of ingredients of alcohol-washed soy protein. Table 2 is a table of ingredients of a nutritional emulsion using alcohol-washed soy protein concentrate as a main raw material in the examples.

[0039] Table 1 Alcohol washed soy protein concentrate composition

[0040] Components Egg white (dry basis) Total Sugar Fat Crude Fiber Moisture Ash content / % 69.8 15.8 0.4 3.2 5.5 5.3

[0041] Table 2 Composition of nutritional emulsion with alcohol-washed soybean protein concentrate as main raw material (based on 100 ml)

[0042]

[0043]

[0044] Example 1: Effect of adding different polysaccharides / small molecules on emulsion.

[0045] According to Table 2, different nutrients were added to prepare a nutritional emulsion of alcohol-washed soy protein: first, the alcohol-washed soy protein concentrate was dispersed in pure water and hydrated for two hours to fully hydrate; after adding carbohydrates (maltodextrin) and dietary fiber (resistant dextrin), different types of polysaccharides and small molecules were added, and the specific formula was shown in Table 3 to obtain an aqueous phase; water-soluble vitamins and minerals were added to the aqueous phase, and oil-soluble vitamins were dissolved in sunflower oil and mixed for 0.5h. The aqueous phase was mixed with the oil phase, and pre-homogenized and sheared at a rate of 6000rpm for 2min, and then high-pressure microfluidization was performed three times under 50MPa to obtain an emulsion, and the emulsion was canned and sterilized with high-pressure steam (121°C, 15min) to obtain an emulsion.

[0046] Evaluation of the appearance of the emulsion: the severity of flocculation and stratification was evaluated after the emulsion was homogenized and the severity of stratification was evaluated after sterilization at 121°C for 15 min.

[0047] The evaluation indicators are as follows:

[0048] ++++: Severe oil floating, stratification or flocculation after homogenization or sterilization;

[0049] +++: There is obvious oil floating, stratification or flocculation after homogenization or sterilization;

[0050] ++: There is obvious floating oil, stratification or flocculation after homogenization or sterilization;

[0051] +: Slight oil floating, stratification or flocculation after homogenization or sterilization;

[0052] -: No floating oil, stratification or flocculation after homogenization or sterilization.

[0053] Table 3 Effects of adding different polysaccharides / small molecule stabilizers on emulsions

[0054] sample Polysaccharide / small molecule (g / 100ml) Appearance (before sterilization) Appearance (after sterilization) 1 0 ++ ++++ 2 0.5 carrageenan + ++++ 3 0.5 xanthan gum + ++++ 4 0.5 small molecule pectin + ++++ 5 0.5 carboxymethyl cellulose + ++++ 6 0.5 Stevioside + ++++

[0055] As can be seen from Table 3, sample 1 directly uses alcohol-washed soy protein concentrate compounded with maltodextrin as the main aqueous phase, without adding other substances (polysaccharides / small molecules). After homogenization, the resulting emulsion has obvious floating oil, stratification or flocculation in appearance, and the degree of stratification and flocculation is more serious after high-temperature sterilization. Samples 2-6 are emulsions with different types of polysaccharides or small molecule stabilizers added. The addition of polysaccharides or small molecule stabilizers has a certain improvement on the stability of the emulsion, but it still does not reach the ideal state. Before sterilization, a small amount of flocculation and stratification will still appear at the bottom of the emulsion, and the state of the emulsion after high-temperature sterilization is not much different from that without addition. The appearance of samples 1-6 before sterilization is shown in the figure below. Figure 1 shown.

[0056] Example 2: Preparation of alcohol-washed soy protein concentrate by different pretreatments and the effects on its solubility

[0057] Ultrasound: Take 3.6g of alcohol-washed soy protein concentrate, dissolve it in 82.75g of water, and perform ultrasonic treatment at different powers. The single ultrasonic time is 3s and the interval time is 3s. The solution after the ultrasonic treatment can be directly used for the next emulsion preparation or freeze-dried treatment as a raw material. Microjet: Take 3.6g of alcohol-washed soy protein concentrate, dissolve it in 82.75g of water, and perform microjet treatment for different times. The solution after the microjet treatment can be directly used for the next emulsion preparation or freeze-dried treatment as a raw material. Cavitation: Take 3.6g of alcohol-washed soy protein concentrate, dissolve it in 82.75g of water, and perform cavitation treatment for different times. The solution after the cavitation treatment can be directly used for the next emulsion preparation or freeze-dried treatment as a raw material. Ball milling: The alcohol-washed soy protein concentrate is directly placed in a ball mill and dry-milled at a speed of 300r / min. The protein is collected after the end.

[0058] Solubility determination method: Take 1g of alcohol-washed soy protein concentrate and dissolve it in 100ml of water, stir it thoroughly for 2h, and take a certain amount of protein solution for total protein content determination (Kjeldahl method). Centrifuge at 8000rpm for 20min to obtain the supernatant, and measure the protein content in the supernatant by Kjeldahl method. Protein solubility = protein content in supernatant / total protein content × 100%.

[0059] The effects of different pretreatments on the solubility of alcohol-washed soybean protein concentrate are shown in Table 4.

[0060] Table 4 Effect of different pretreatments of alcohol-washed soy protein concentrate on solubility

[0061]

[0062] It can be seen from Table 4 that different pretreatments have different degrees of improvement on the solubility of soybean protein. In general, ball milling > cavitation > ultrasound > microfluidization, among which the use of ball milling and cavitation treatment has a synergistic effect on improving the solubility.

[0063] Example 3: Effects of different pre-treatments of alcohol-washed soy protein concentrate on emulsion.

[0064] The alcohol-washed soy protein concentrate was subjected to different pretreatments, as shown in Table 5. Carbohydrates (maltodextrin), dietary fiber (resistant dextrin), water-soluble vitamins and minerals were added according to Table 1, and the pH was adjusted to 7 using 0.5M sodium hydroxide or 0.5M hydrochloric acid to obtain an aqueous phase; the oil-soluble vitamins were dissolved in sunflower oil to obtain an oil phase. The aqueous phase and the oil phase were mixed, pre-homogenized and sheared at a rate of 6000rpm for 2min, and then high-pressure microfluidization was performed three times under 50MPa conditions. After the emulsion was canned, high-pressure steam sterilization (121°C, 15min) was performed to obtain an emulsion.

[0065] Table 5 Effects of different pretreatments of alcohol-washed soybean protein concentrate on emulsion

[0066] sample Pre-treatment Appearance (before sterilization) Appearance (after sterilization) 7 Ultrasound (400W, 10min) + +++ 8 Microfluidization (50MPa treatment 3 times) ++ ++++ 9 Cavitation (20min) - + 10 Ball milling (300r / min, 1h) - -

[0067] As can be seen from Table 5, when using alcohol-washed soy protein concentrate that has been pre-treated with ultrasound as the raw material, the emulsion shows slight stratification and flocculation, and the emulsion obtained by microfluidization pre-treatment shows more serious oil floating, stratification or flocculation. After sterilization, both show serious instability. The emulsion prepared by cavitation and ball milling of raw materials has a uniform appearance, good fluidity, and no obvious stratification and flocculation. After sterilization, the samples prepared by cavitation treatment of raw materials show slight flocculation and stratification, and the samples prepared by ball milling treatment of raw materials have good stability and no instability. The appearance of samples 7-10 before sterilization is shown in the figure below. Figure 2 shown.

[0068] Example 4: Effect of enzymatic treatment with different types of enzymes on emulsion.

[0069] The alcohol-washed soybean protein concentrate after ball milling (300r / min, 1h) was subjected to enzymolysis treatment, and the specific enzymolysis method was shown in Table 6, and the amount of enzyme added was 1% of the protein amount. After enzymolysis, the enzyme was inactivated in a water bath at 90°C for 10min to terminate the reaction, and carbohydrates (maltodextrin), dietary fiber (resistant dextrin), and water-soluble vitamins were added according to Table 1, and the pH was adjusted to 7 using 0.5M sodium hydroxide or 0.5M hydrochloric acid to obtain an aqueous phase; the oil-soluble vitamins were dissolved in sunflower oil to obtain an oil phase. The aqueous phase and the oil phase were mixed, and pre-homogenized and sheared at a rate of 6000rpm for 2min, and then high-pressure microfluidization was performed three times under 50MPa conditions. After the emulsion was canned, high-pressure steam sterilization (121°C, 15min) was performed to obtain an emulsion.

[0070] Table 6 Effects of different enzymatic hydrolysis treatments on alcohol-washed soybean protein concentrate emulsion

[0071]

[0072] It can be seen from Table 6 that the stability of the soy protein concentrate emulsion can be effectively improved by enzymatic hydrolysis. Samples 11 and 12 were treated with cellulase and papain respectively. There was a slight stratification or flocculation at the bottom of the emulsion after homogenization, and obvious floating oil, stratification or flocculation appeared after sterilization. Sample 13 was treated with alkaline protease for enzymatic hydrolysis. There was no floating oil, stratification or flocculation after homogenization, but obvious floating oil, stratification or flocculation appeared after sterilization. Sample 14 was treated with neutral protease for enzymatic hydrolysis. There was no floating oil, stratification or flocculation after homogenization, forming a stable emulsion, and there was still no floating oil, stratification or flocculation after sterilization, indicating good stability. The appearance of samples 11 to 14 after sterilization is shown in the following figure. Figure 3 shown.

[0073] Example 5: Stability study of alcohol-washed soybean protein concentrate nutritional emulsion after pre-treatment and enzymatic hydrolysis.

[0074] Weigh 3.6g of protein after dry ball milling (300r / min) for 1h, dissolve it in 82.75g of water, stir evenly and perform hydrodynamic cavitation (20min). Add neutral protease with a protein content of 0.4% to the resulting solution, and perform enzymolysis for 2h at a temperature of 50°C. After enzymolysis, inactivate the enzyme in a 90°C water bath for 10min to terminate the reaction. Add carbohydrates (maltodextrin), dietary fiber, water-soluble vitamins and minerals according to Table 1, and use 0.5M sodium hydroxide or 0.5M hydrochloric acid to adjust the pH to 7 to obtain an aqueous phase; dissolve oil-soluble vitamins in sunflower oil to obtain an oil phase. Mix the aqueous phase and the oil phase, perform pre-homogenization shearing at a rate of 6000rpm for 2min, and then perform high-pressure microfluidization homogenization three times at 50MPa. After the emulsion is canned, perform high-pressure steam sterilization (121°C, 15min) to obtain an emulsion, which is stored at room temperature for 3 months to observe the stability of the emulsion. The results are as follows Figure 4 shown.

[0075] Depend on Figure 4 It can be seen that the nutritional emulsion prepared by ball milling combined with cavitation pre-treatment of the protein raw material and enzymatic hydrolysis with neutral protease can still maintain good stability after being placed for 3 months.

[0076] Finally, it should be noted that the above embodiments are preferred implementations of the present invention, but not limitations thereto. Any other modifications, equivalent substitutions or combinations that do not deviate from the spirit and principles of the present invention are included in the protection scope of the present invention.

Claims

1. A liquid nutritional emulsion stabilized by alcohol-washed soybean protein concentrate, Features: Each 100 mL of liquid nutritional emulsion includes 2-8 g alcohol-washed soy protein concentrate, 5-10 g carbohydrates, 2-4 g dietary fiber, 4-8 g fat, 0.05-0.2 g complex vitamins and 0.5-2 g complex minerals; The carbohydrate is selected from one or more of maltodextrin, trehalose, corn starch, glucose, sucrose, lactose, polydextrose, inulin and isomaltooligosaccharide; The dietary fiber is resistant dextrin; The preparation method of the liquid nutritional emulsion stabilized by alcohol-washed soybean protein concentrate comprises the following steps: 1) mixing alcohol-washed soybean concentrated protein with water and performing pretreatment, enzymolysis, and then adding carbohydrates, dietary fiber, water-soluble vitamins and minerals, and adjusting the pH to 6.5-7 to obtain an aqueous phase; the pretreatment is to dry-mill the alcohol-washed soybean concentrated protein for 0.5-1h and then perform a hydrodynamic cavitation treatment for 10-20min, and the rotation speed of the ball mill is 200-400r / min; the enzyme used for enzymolysis is a neutral protease, and the conditions for enzymolysis are: the amount of enzyme added is 0.4-4% of the alcohol-washed soybean concentrated protein, the enzymolysis time is 0.5-4h, the enzymolysis temperature is 40-70°C, and after the enzymolysis, the enzyme is inactivated in a water bath at 89-95°C for 10min to terminate the reaction; 2) adding oil-soluble vitamins to the oil and mixing well to obtain an oil phase; 3) The aqueous phase and the oil phase are mixed, pre-homogenized and sheared at a speed of 3000-10000 rpm for 1-5 min, and then high-pressure microfluidization homogenized 2-4 times at 30-100 MPa, and sterilized to obtain a nutritional emulsion.

2. The liquid nutritional emulsion stabilized by alcohol-washed soy protein concentrate according to claim 1, Features: The oil is selected from one or more of corn oil, sunflower oil, soybean oil, rapeseed oil, sesame oil, sea buckthorn oil, linseed oil, coconut oil, olive oil, perilla oil, palm oil, walnut oil, rice oil, camellia oil, fish oil, and medium-chain triglycerides.

3. The liquid nutritional emulsion stabilized by alcohol-washed soy protein concentrate according to claim 1, Features: Multivitamins include oil-soluble vitamins and water-soluble vitamins, including: vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitamin B 1 , Vitamin B 2 , Vitamin B 6 , Vitamin B 12 , niacin-like substances, folic acid, pantothenic acid, biotin; The water-soluble vitamin is vitamin B 1 , Vitamin B 2 , Vitamin B 6 , Vitamin B 12 , niacin, folic acid, pantothenic acid, vitamin C and biotin; the oil-soluble vitamins are vitamin A, vitamin D, vitamin E, vitamin K 1 .

4. The liquid nutritional emulsion stabilized by alcohol-washed soy protein concentrate according to claim 3, Features: The content of each vitamin in 100mL of nutritional emulsion is vitamin A 28.2-242.1µg RE, vitamin D 0.57-3.385µg, vitamin E 0.57-2.25mg α-TE, vitamin K 1 3.15-4.5µg, Vitamin B 1 0.06-0.9mg, Vitamin B 2 0.06-0.9mg, Vitamin B 6 0.06-0.9mg, Vitamin B 12 0.09-1.35µg, niacin 0.15-1.8mg, folic acid 15.9-45µg, pantothenic acid 0.21-2.7mg, vitamin C 3.9-40.5mg, biotin 1.5-5.4µg.

5. The liquid nutritional emulsion stabilized by alcohol-washed soy protein concentrate according to claim 1, Features: The complex minerals include sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine and selenium salts.

6. The liquid nutritional emulsion stabilized by alcohol-washed soy protein concentrate according to claim 1, Features: The sterilization refers to high-pressure steam sterilization at a temperature of 110-125° C. for 5-15 minutes.

7. Use of the alcohol-washed soy protein concentrate stabilized liquid nutritional emulsion according to any one of claims 1 to 6, Features: The liquid nutritional emulsion is used in RTD type health food, sports nutrition food or special medical food.

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