A nutritional composition formula with the function of reducing uric acid and a preparation method thereof

Abstract

The application discloses a kind of nutritional composition formula with the function of reducing uric acid and preparation method thereof.The nutritional composition formula includes CaHMB (β-hydroxy-β-methyl butyric acid calcium) and soybean peptide;CaHMB content is 1%-5% (w / w), and soybean peptide content is 80-95% (w / w).In the application, low molecular weight soybean peptide of 500-3000 Da can be obtained by hydrolysis of soybean protein isolate by whole cell catalysis, so that the soybean peptide has better function of reducing uric acid;Soybean peptide is combined with HMB calcium, not only strengthens the function of reducing uric acid of soybean peptide;At the same time, since soybean peptide is a high-quality protein source raw material, HMB calcium promotes muscle growth, so that the formula is more suitable for muscle attenuation patients, patients with low immunity, tumor patients and other people with high uric acid.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of uric acid-lowering nutritional functional food, in particular to a nutritional combination formula with uric acid-lowering function and a preparation method thereof. BACKGROUND

[0002] Hyperuricemia refers to the state of accumulation of uric acid in the blood due to disorder of purine metabolism, excessive excretion of uric acid or dysfunction of kidney. There are mainly two ways of uric acid production in the human body: one is through the decomposition and metabolism of purine-rich food intake (exogenous), accounting for 20% of the total amount of uric acid in the human body; the other is through the decomposition of body protein (endogenous), accounting for 80% of the total amount. People in these groups such as obesity, diabetes, high blood pressure, high blood lipids, often drink less water, often do anaerobic exercise without post-massage relaxation, and people with special congenital constitution, are prone to fail to further metabolize the ingested purine into excreta that can be excreted from the kidney through urine in the process of metabolism, and these substances eventually form excessive uric acid, which flows to the connective tissue through the blood and accumulates in the form of crystals. In recent years, the prevalence of hyperuricemia and gout has been increasing, and it has shown a trend of becoming younger, with the proportion of young people aged 18-35 years old with hyperuricemia and gout reaching 60%.

[0003] Soybean peptide is the hydrolysis product of soybean protein, and the main functional nutrients include polypeptides, oligopeptides, free amino acids and carbohydrates. It is easy to digest and absorb due to its low relative molecular mass. Abundant small peptides can regulate mineral and lipid metabolism, reduce cholesterol, and improve immunity. The processing of soybean peptide generally uses enzymes to hydrolyze soybean protein to obtain soybean peptides with lower molecular weight. Whole cells can provide a natural environment for enzymes, which is more conducive to the stability of enzymes. The presence of multi-enzyme systems and coenzyme factors in whole cells can avoid the addition of these substances from outside, and is suitable for multi-step complex reactions, etc. At present, whole cell catalysis has been used in the research of various esterification reactions, including the resolution of natural compounds, the production of flavor substances, the synthesis of biodiesel, and the preparation of anticancer drugs, etc.

[0004] HMB is widely present in citrus fruits, some vegetables such as broccoli, legume plants such as alfalfa, and some fish and marine products. HMB calcium is a basic trace branched-chain amino acid metabolite in the human body, which plays an important role in protein synthesis in muscle tissue, can promote muscle cell growth, and improve the muscle tissue. As a new type of anabolic nutrient for high-intensity athletes, HMB calcium can reduce body fat, reduce muscle protein consumption, help muscle recovery and reduce muscle damage caused by overwork, and can improve exercise intensity and endurance. HMB calcium is also a very strong immune stimulant, which can enhance the immune function of the human body, reduce blood cholesterol, reduce diseases, prevent aging, enhance the body, and improve the quality of life. SUMMARY

[0005] Based on this, the application provides a kind of nutritional composition formula with the function of reducing uric acid.In the application, 500-3000Da low molecular weight soybean peptides can be obtained by hydrolysis of soybean protein isolate catalyzed by whole cell, so that the soybean peptides have better function of reducing uric acid;The combination of soybean peptides and HMB calcium not only enhances the function of reducing uric acid of soybean peptides, but also makes the formula more suitable for patients with muscle atrophy, patients with low immunity, patients with tumor and other populations with high uric acid due to the fact that soybean peptides are high-quality protein raw materials and HMB calcium promotes muscle growth, and can produce synergistic effect of reducing uric acid with soybean peptides.

[0006] The specific technical solutions are as follows:

[0007] A kind of nutritional composition formula with the function of reducing uric acid, characterized in that the nutritional composition formula includes CaHMB (β-hydroxy-β-methyl butyric acid calcium) and soybean peptides;The content of CaHMB is 1%-5% (w / w), and the content of soybean peptides is 80-95% (w / w).

[0008] The application also provides a preparation method of a homologous combination of medicine and food with immune regulation function.

[0009] The specific technical solutions are as follows:

[0010] A preparation method of a nutritional composition formula with the function of reducing uric acid, comprising the following steps: 1) inoculating Lactobacillus fermentum CECT5716 into lactic acid bacteria culture medium, and culturing at 30-40℃ for 96h to obtain fermentation broth;

[0011] 2) centrifuging the fermentation broth in 1) at 5000rpm for 5-15min, and freeze-drying after centrifugation to obtain Lactobacillus fermentum CECT5716 whole cell catalyst;

[0012] 3) adding soybean protein isolate into purified water according to the ratio of 1:5-1:10g / mL, and shearing and homogenizing under 2450rpm to obtain soybean protein isolate solution;

[0013] 4) adding sucrose and soybean oil into the soybean protein isolate solution in 3) according to the ratio of 2-5%g / mL and 3-6%g / mL respectively, adjusting pH to 4.5-5.5, and performing UHT sterilization under the condition of 110℃ for 30s;After sterilization, cool to below 30℃ to obtain soybean protein isolate culture medium;

[0014] 5) adding the Lactobacillus fermentum CECT5716 whole cell catalyst in 2) into the soybean protein isolate culture medium in 4) according to the ratio of 0.001-0.005%, and culturing at room temperature (20-35℃) for 48-96h to obtain soybean protein hydrolysate;

[0015] 6) spray drying the soy protein hydrolysate in 5) to obtain soy peptide;

[0016] 7) mixing CaHMB with the soy peptide, with or without the addition of food additives, to obtain a nutritional composition formula;

[0017] 8) after mixing CaHMB with the soy peptide, adding water at a material-liquid ratio of 1-25% g / mL, with or without the addition of food additives, and sterilizing to obtain a liquid nutritional composition formula;

[0018] The preparation of the nutritional composition formula with the function of lowering uric acid has the following advantages and beneficial effects:

[0019] The inventor of the present application has selected the best microorganism through a large number of studies, and through whole-cell catalysis, the soybean protein isolate is hydrolyzed to obtain low-molecular-weight soybean peptides of 500-3000 Da, so that the soybean peptides have better uric acid-lowering function; the combination of soybean peptides and HMB calcium not only enhances the uric acid-lowering function of soybean peptides, but also, because soybean peptides are high-quality protein sources and HMB calcium promotes muscle growth, the formula is more suitable for muscle attenuation patients, immunocompromised patients, and tumor patients with high uric acid and other populations. DETAILED DESCRIPTION

[0020] The present application will be further specifically and in detail described below in conjunction with specific examples, but the embodiments of the present application are not limited thereto. For process parameters not specifically mentioned, conventional techniques can be referred to.

[0021] Example 1: Effect of different microorganisms on hydrolysis of soybean protein isolate

[0022] 1. Preparation of soybean peptides

[0023] 1.1 Lactobacillus fermentum CECT5716 (Group A), Lactobacillus acidophilus NCFM (Group B), Bifidobacterium animalis BB12 (Group C), Bifidobacterium lactis HN091 (Group D), and Bifidobacterium lactis B107 (Group E) were inoculated into a lactic acid bacteria culture medium and cultured at 30°C for 96h to obtain fermentation culture liquor;

[0024] 1.2 The fermentation culture liquor in 1.1 was centrifuged at 5000 rpm for 15 min, and the centrifuged product was freeze-dried to obtain five whole-cell catalysts;

[0025] 1.3 Soybean protein isolate in 1.2 was added to purified water at a material-liquid ratio of 1:10 g / mL, and homogenized at 2450 rpm for 15 min to obtain a soybean protein isolate solution;

[0026] 1.4 Add sucrose and soybean oil to the soybean protein isolate solution in 1.3 respectively according to the solid-liquid ratio of 5%; 5% g / mL, adjust the pH to 5.0, perform UHT sterilization, and the sterilization conditions are 110°C for 30s; after sterilization, cool to below 30°C to obtain a soybean protein isolate medium; 1.5 Add the microbial whole cell catalyst in 1.2 to the soybean protein isolate medium in 1.4 according to the solid-liquid ratio of 0.002% g / mL, and culture at room temperature 25°C for 72h to obtain a soybean protein hydrolysate;

[0027] 1.6 Spray dry the soybean protein hydrolysate in 1.5 to obtain five soybean peptides;

[0028] 2. Soybean peptide molecular weight determination

[0029] Send the five soybean peptides in 1.6 to a third-party testing company for molecular weight distribution testing according to GBT22729, and purchase two different models of soybean peptides from the market for comparison (enzymatic hydrolysis process).

[0030] 3. Experimental results

[0031] Table 1 Molecular weight distribution of different soybean peptides

[0032]

[0033] As can be seen from Table 1, the molecular weight distribution of the soybean peptides in group A is the most concentrated, and the average molecular weight is the lowest. Therefore, it is considered whether the soybean peptides in group A have special efficacy.

[0034] Example 2: Effect of soybean peptides on hyperuricemia mice

[0035] 1. Test materials

[0036] SPF Kunming mice 90, 4w old, body weight 200±10g, half male and half female, purchased from Guangdong Jin-Yu Medical Inspection Center.

[0037] 2. Test scheme

[0038] (1) Normal control group: feed the mice with ordinary mouse feed, and allow them to drink water freely, for 21d.

[0039] (2) Hyperuricemia model group: at the beginning of the test, each mouse is injected intraperitoneally with 12mg / mL oxonate potassium at the same dose, and is gavaged with 0.18g / mL yeast extract, for 7d. Starting from the 8th day, each mouse is gavaged with normal saline 200μL, for 14d.

[0040] (3) Treatment group: At the beginning of the experiment, each mouse was injected intraperitoneally with 12 mg / mL oxypurinol at the same dose, and was gavaged with 0.18 g / mL yeast extract, for 7 days. Starting from the 8th day, each mouse was gavaged with 0.4 g / (kg*bw) of soybean peptides (A to H groups of soybean peptides in the specific implementation example 1) for 14 days.

[0041] Tail vein blood was taken 0.5 mL every 7 days, centrifuged at 4000 r / min for 10 min, and serum was taken. All mice were fasted overnight before blood collection, and the uric acid content in the serum was detected according to the uric acid kit instructions.

[0042] 3. Test results

[0043] Table 2 Effect of soybean peptides on hyperuricemic mice

[0044]

[0045] Note: *: P<0.05 compared with the blank group, **: P<0.01; #: P<0.05 compared with the hyperuricemic model group, ##: P<0.01 compared with the hyperuricemic model group.

[0046] As can be seen from Table 2, the treatment group A (Lactobacillus fermentum CECT5716 soybean peptides) can significantly reduce the uric acid of hyperuricemic mice.

[0047] Example 3: Effect of soybean peptide dose on hyperuricemic mice

[0048] 1. Test materials

[0049] SPF Kunming mice, 4 weeks old, weighing 200±10 g, half male and half female, were purchased from Guangdong Jimin Medical Inspection Center.

[0050] 2. Test scheme

[0051] (1) Normal control group: The mice were fed with ordinary mouse feed and free water, for 21 days.

[0052] (2) Hyperuricemic model group: At the beginning of the experiment, each mouse was injected intraperitoneally with 12 mg / mL oxypurinol at the same dose, and was gavaged with 0.18 g / mL yeast extract, for 7 days. Starting from the 8th day, each mouse was gavaged with 200 μL of normal saline for 14 days.

[0053] (3) Treatment group: At the beginning of the experiment, each mouse was injected intraperitoneally with 12 mg / mL oxypurinol at the same dose, and was gavaged with 0.18 g / mL yeast extract, for 7 days. Starting from the 8th day, each mouse was gavaged with 0.2 g / (kg*bw), 0.4 g / (kg*bw),

[0054] 0.6 g / (kg*bw) of soybean peptides (Group A soybean peptides in Specific Implementation Example 1) for 14 days.

[0055] (4) Drug treatment control group: At the beginning of the experiment, each mouse was injected intraperitoneally with 12 mg / mL oxypurinol injection at the same dose, and was simultaneously given 0.18 g / mL yeast paste by gavage, for 7 days. Starting on the 8th day, each mouse was given allopurinol suspension by gavage, with a gavage dose of 5.2 mg / 100 g, for 14 days.

[0056] Tail vein blood was taken 0.5 mL at a time every 7 days, and the serum was separated by centrifugation at 4 000 r / min for 10 min. All mice were fasted overnight before blood was taken, and the serum UA was detected according to the uric acid kit instructions. Body weight was measured once every 7 days.

[0057] Table 3 Effect of soybean peptide dose on uric acid in hyperuricemic mice

[0058]

[0059] Note: *: P<0.05 compared with the blank group, **: P<0.01; #: P<0.05 compared with the hyperuricemic model group, ##: P<0.01 compared with the hyperuricemic model group.

[0060] As can be seen from Table 3, both the low-dose group and the high-dose group can reduce the uric acid of hyperuricemic mice. The high-dose group has an effect on reducing hyperuricemia that is not inferior to that of the drug treatment group.

[0061] Table 4 Effect of soybean peptide dose on body weight of hyperuricemic mice

[0062]

[0063] Note: *: P<0.05 compared with the blank group, **: P<0.01; #: P<0.05 compared with the hyperuricemic model group, ##: P<0.01 compared with the hyperuricemic model group. ▲: P<0.05 compared with the drug treatment group, ▲▲: P<0.01 compared with the drug treatment group.

[0064] As can be seen from Table 4, the body weight of the soybean peptide treatment group mice is significantly higher than that of the blank group, the hyperuricemic model group, and the drug treatment group. It can be inferred that soybean peptides are a source of protein nutrients, which is conducive to the growth of mice, and on the other hand, soybean peptides also have immune function, which can improve the immunity of mice.

[0065] Example 4 Effect of CaHMB on hyperuricemic mice

[0066] 1. Test materials

[0067] SPF level Kunming mice 60, age 4w, weight 200±10g, half male and half female, purchased from Guangdong Kingkey Medical Inspection Center.

[0068] 2. Test scheme

[0069] (1) Normal control group: mice were fed with ordinary mouse feed, free water, for 14d.

[0070] (2) High uric acid model group: at the beginning of the test, each mouse was injected intraperitoneally with 12mg / mL oxypurinol at the same dose, and at the same time, 0.18g / mL yeast paste was administered by gavage, for 7d. Starting from the 8th day, each mouse was administered with 200μL of normal saline by gavage, for 7d.

[0071] (3) Treatment group: at the beginning of the test, each mouse was injected intraperitoneally with 12mg / mL oxypurinol at the same dose, and at the same time, 0.18g / mL yeast paste was administered by gavage, for 7d. Starting from the 8th day, each mouse was administered with 0.2g / (kg*bw), 0.4g / (kg*bw), 0.6g / (kg*bw) of soybean peptide (Group A soybean peptide in the specific implementation example 1) by gavage, for 7d.

[0072]

[0073] (4) Drug treatment control group: at the beginning of the test, each mouse was injected intraperitoneally with 12mg / mL oxypurinol injection at the same dose, and at the same time, 0.18g / mL yeast paste was administered by gavage, for 7d. Starting from the 8th day, each mouse was administered with allopurinol suspension by gavage, with a gavage dose of 5.2mg / 100g, for 7d.

[0074] 0.5mL of blood was taken from the tail vein every 7d, centrifuged at 4000r / min for 10min, and serum was taken. All mice were fasted overnight before blood collection, and serum UA was detected according to the uric acid kit instructions. Body weight was measured once every 7d.

[0075] Example 5 Effect of CaHMB on high uric acid mice

[0076] 1. Test materials

[0077] SPF level Kunming mice 60, age 4w, weight 200±10g, half male and half female, purchased from Guangdong Kingkey Medical Inspection Center.

[0078] 2. Test scheme

[0079] (1) Normal control group: mice were fed with ordinary mouse feed, free water, for 21d.

[0080] ​(2) High uric acid model group: at the beginning of the test, each mouse was injected intraperitoneally with 12 mg / mL oxonate potassium at the same dose, and 0.18 g / mL yeast extract was administered by gavage for 7 days. Starting from the 8th day, each mouse was administered with normal saline 200 μL by gavage for 14 days.

[0081] (3) Soybean peptide group: at the beginning of the test, each mouse was injected intraperitoneally with 12 mg / mL oxonate potassium at the same dose, and 0.18 g / mL yeast extract was administered by gavage for 7 days. Starting from the 8th day, each mouse was administered with 0.6 g / (kg*bw) of soybean peptide (A group of soybean peptide in the specific embodiment example 1) by gavage for 14 days.

[0082] (3) Soybean peptide group: at the beginning of the test, each mouse was injected intraperitoneally with 12 mg / mL oxonate potassium at the same dose, and 0.18 g / mL yeast extract was administered by gavage for 7 days. Starting from the 8th day, each mouse was administered with 0.6 g / (kg*bw) of soybean peptide (A group of soybean peptide in the specific embodiment example 1) by gavage for 14 days.

[0083] (4) CaHMB-soybean peptide group: at the beginning of the test, each mouse was injected intraperitoneally with 12 mg / mL oxonate potassium injection at the same dose, and 0.18 g / mL yeast extract was administered by gavage for 7 days. Starting from the 8th day, each mouse was administered with 0.02 g / (kg*bw) CaHMB + 0.6 g / (kg*bw) of soybean peptide (A group of soybean peptide in the specific embodiment example 1) by gavage for 7 days.

[0084] (5) CaHMB group: at the beginning of the test, each mouse was injected intraperitoneally with 12 mg / mL oxonate potassium injection at the same dose, and 0.18 g / mL yeast extract was administered by gavage for 14 days. Starting from the 8th day, each mouse was administered with 0.02 g / (kg*bw) CaHMB by gavage for 14 days

[0085] 0.5 mL of blood was taken from the tail vein every 7 days, centrifuged at 4000 r / min for 10 min, and serum was taken. All mice were fasted overnight before blood collection. According to the operation instruction of uric acid kit, the serum UA was detected. The body weight was measured every 7 days.

[0086] 2. Test results

[0087] Table 5 Effect of CaHMB on uric acid in high uric acid mice

[0088]

[0089]

[0090] As can be seen from Table 5, CaHMB alone has no effect on high uric acid mice, but after CaHMB is combined with soybean peptide, the uric acid content of high uric acid mice can be reduced more quickly.

[0091] Table 6 Effect of CaHMB on body weight of hyperuricemia mice

[0092]

[0093] Note: *: P<0.05 compared with the blank group, **: P<0.01; #: P<0.05 compared with the high uric acid model group, ##: P<0.01 compared with the high uric acid model group.▲: P<0.05 compared with the soybean peptide group, ▲▲: P<0.01 compared with the soybean peptide group.

[0094] As can be seen from Table 6, the CaHMB-soybean peptide group, the soybean peptide group and the CaHMB group can all promote the weight gain of the mice, and the CaHMB group has the best effect on the weight gain of the mice.

[0095] Example 6 Study on the effect of CaHMB-soybean peptide on reducing uric acid in human body

[0096] 1. Preparation of the formula of the uric acid reducing nutritional composition

[0097] The Lactobacillus fermentum CECT5716 group soybean peptide, CaHMB, sucralose (sweetener), food flavor (milk flavor), and food flavor (bitterness-removing flavor) in Group A in Specific Implementation Example 1 were mixed, wherein the soybean peptide was 89.595 g per 100 g, the CaHMB content was 10 g, the ratio of soybean peptide to CaHMB was 1:30, the sucralose content was 0.005 g, the food flavor (milk flavor) was 0.2 g, and the food flavor (bitterness-removing flavor) was 0.2 g. The obtained product had good taste and brewing property.

[0098] 2. Human test

[0099] Forty high uric acid people were recruited, with half of them being male and half of them being female. The uric acid of the males was 600±20 umol / L, and the uric acid of the females was 450±20 umol / L. The daily diet was provided by the unit canteen, and the same non-high purine food was provided.

[0100] Test group: 20 g of the prepared uric acid reducing nutritional composition formula food was orally taken, and the uric acid content was determined every 7 days for 14 consecutive days.

[0101] Control group: 20 g of the control product was orally taken. Every 100 g of the control product contained 99.595 g of maltodextrin, 89.595 g of soybean peptide, 10 g of CaHMB, 0.005 g of sucralose, 0.2 g of food flavor (milk flavor), and 0.2 g of food flavor (bitterness-removing flavor). The obtained control product had good taste and brewing property.

[0102] 3. Test results

[0103] Table 7 Human test

[0104]

[0105] As can be seen from Table 7, after taking the uric acid reducing composition, the uric acid of the test group was reduced to the normal level (male less than 420 μmol / L, and female less than 360 μmol / L).

[0106] Example 7

[0107] 1. Preparation of soybean peptides

[0108] 1.1 Lactobacillus fermentum CECT5716 was inoculated into a lactic acid bacteria culture medium and incubated at 37°C for 48 (group A), 72 (group B) and 96 hours (group C), respectively, to obtain a fermentation broth;

[0109] 1.2 The fermentation broth of 1.1 was centrifuged at 5000 rpm for 15 min, and then freeze-dried to obtain a microbial whole-cell catalyst;

[0110] 1.3 Soybean protein isolate of 1.2 was added to purified water at a solid-liquid ratio of 1:10, and sheared and homogenized at 2450 rpm for 15 min to obtain a soybean protein isolate solution;

[0111] 1.4 Sucrose and soybean oil were added to the soybean protein isolate solution of 1.3 at a solid-liquid ratio of 3%; 3%, respectively, and the pH was adjusted to 5.0, followed by UHT sterilization at 110°C for 30 s. After sterilization, the temperature was cooled to below 30°C to obtain a soybean protein isolate culture medium;

[0112] 1.5 The microbial whole-cell catalyst of 1.2 was added to the soybean protein isolate culture medium of 1.4 at a solid-liquid ratio of 0.005%, and incubated at room temperature (37°C) for 48, 72 and 96 hours to obtain a soybean protein hydrolysate;

[0113] 1.6 The soybean protein hydrolysate of 1.5 was spray-dried to obtain five soybean peptides;

[0114] 2. Determination of molecular weight of soybean peptides

[0115] The five soybean peptides of 1.6 were sent to a third-party testing company for determination of molecular weight distribution according to GBT22729.

[0116] 3. Test results

[0117] Table 7 Molecular weight distribution of soybean peptides under different conditions

[0118]

[0119] As can be seen from the above table, the molecular weight distribution of the soybean peptides obtained under different conditions is mainly concentrated in the range of 500-3000 Da.

Claims

1. A nutritional composition having a uric acid-lowering function, characterized by, The nutritional composition comprises CaHMB (β-hydroxy-β-methylbutyric acid calcium) and soybean peptides; the CaHMB content is 1%-5% (w / w), and the soybean peptide content is 80-95% (w / w); the soybean peptides are prepared by using whole cells of Lactobacillus fermentum CECT5716 to catalyze soybean protein isolate, and the molecular weight distribution of the soybean peptides is in the range of 500-3000 Da.

2. The nutritional composition according to claim 1, characterized in that, The nutritional composition is further added with other functional food raw materials capable of reducing uric acid; the functional food raw materials capable of reducing uric acid comprise one or more of celery seeds, sour cherry extracts, turmeric, and vitamins.

3. The nutritional composition of claim 1, wherein, The nutritional composition is further added with food raw materials of a carbohydrate source; the carbohydrate source is one or more of glucose, fructose, maltose, malt dextrin, starch, sucrose, and dietary fiber.

4. The nutritional composition of claim 1, wherein, The nutritional composition is added with raw materials of a fat source, which are one or more of medium-chain or long-chain fatty acid source raw materials.

5. The nutritional composition of claim 1, wherein, Food additives are added to improve the physical properties of the composition, such as the brewing property and stability.

6. The nutritional composition of claim 1, wherein, The nutritional composition is in the form of a liquid, a powder, or a semi-solid.

7. A method for preparing the nutritional composition having a uric acid-lowering function according to claim 1, characterized by The method comprises the following steps: 1) inoculating Lactobacillus fermentum CECT5716 into a lactic acid bacterial culture medium and culturing at 30-40°C for 96 h to obtain a fermentation broth; 2) centrifuging the fermentation broth in step 1) at 5000 rpm for 5-15 min, and freeze-drying after centrifugation to obtain a whole-cell catalyst of Lactobacillus fermentum CECT5716; 3) adding soybean protein isolate to purified water according to a solid-liquid ratio of 1:5-1:10 g / mL, and homogenizing under shearing at 2450 rpm to obtain a soybean protein isolate solution; 4) adding sucrose and soybean oil to the soybean protein isolate solution in step 3) according to a solid-liquid ratio of 2-5% and 3-6% g / mL, respectively, adjusting the pH to 4.5-5.5, and performing UHT sterilization under the condition of 110°C for 30 s; and cooling to below 30°C after sterilization to obtain a soybean protein isolate culture medium; 5) adding the whole-cell catalyst of Lactobacillus fermentum CECT5716 in step 2) to the soybean protein isolate culture medium in step 4) according to a solid-liquid ratio of 0.001-0.005%, and culturing at room temperature for 48-96 h to obtain a soybean protein hydrolysate; 6) spray-drying the soybean protein hydrolysate in step 5) to obtain soybean peptides; 7) mixing CaHMB with the soybean peptides, and adding or not adding food additives to obtain a nutritional composition.

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