A kind of auxiliary treatment nutritional supplement preparation with thickening effect and its preparation method, application and product

Abstract

The present invention discloses an auxiliary therapeutic nutritional supplement preparation with thickening effect and its preparation method, application and product, which relate to the field of biotechnology. The nutritional supplement preparation includes the following components by weight: 0.05-3 parts of protein, 10-20 parts of gum arabic, 4-8 parts of xanthan gum, 0.01-5 parts of fucoidan, 0.05-5 parts of dipalmitoyl phosphatidic acid, and 0.1-5 parts of medium-chain triglycerides; the protein is composed of whey protein and bean protein. The nutritional supplement preparation provided by the present invention is uniformly dispersed, quickly thickened, easy to use, has little scene restriction, and has the characteristics of high concentration and low viscosity, good stability, no sedimentation phenomenon will occur after long-term placement, good taste, and can meet the needs of the dysphagia group in terms of convenient taking, reducing choking and rapid energy supply, and the patient compliance is good.

Description

Technical Field

[0001] The invention relates to the field of biotechnology, and in particular to an auxiliary therapeutic nutritional supplement preparation with thickening effect, a preparation method thereof, an application and a product thereof. Background Art

[0002] Nutritional supplements are a type of supplement that contains nutrients such as protein and can provide certain nutritional support for the human body. Taking nutritional supplements can overcome energy and protein imbalances, thereby improving nutritional status and function. Studies have shown that oral nutritional supplements can reduce complications of adverse reactions in patients and improve their nutritional status. A continuous nutritional plan can increase the patient's recovery speed and benefit the patient's prognosis.

[0003] Chinese patent CN102742905A discloses a multi-dimensional coconut milk nutritional supplement and a preparation method thereof. The multi-dimensional coconut milk nutritional supplement consists of basic components and nutrients. The total amount of the basic components is 100%, and the basic components are composed of the following components: water 75-80%, Tween 80 0.3%, soy lecithin 0.7-0.8%, xanthan gum 0.5-0.6%, glycerin 2-4%, soybean oil 13-18%, coconut oil 1-3%, and spices 0.5-0.7%. The nutrients are composed of the following components: vitamin A, (3-6)×10 4 IU; Vitamin D, add (2-5) x 10 per 100 mL of basic ingredients 3 IU; Vitamin C, add (0.6-1.5) x 10 per 100mL of basic ingredients 4 IU; vitamin E, 50 mg α-TE is added to every 100 mL of the basic component. The obtained mixture is homogenized and emulsified, vacuum degassed, sterile canned while hot, sealed, and cooled to obtain a multi-dimensional coconut milk nutritional supplement. The multi-dimensional coconut milk nutritional supplement of the invention is rich in nutrition, good in solubility, and good in stability.

[0004] Chinese patent CN111374320A discloses a health food that supplements high-quality protein and is easily absorbed, including the following ingredients by weight: 30-85 parts of soy protein isolate powder, 1-30 parts of whey protein powder, 1-30 parts of fish collagen peptide powder, 1-10 parts of soy polypeptide powder, 1-10 parts of albumin peptide powder, 0.1-10 parts of sea cucumber peptide powder, 0.1-5 parts of psyllium husk powder, 0.1-1 parts of xanthan gum, and 0.01-0.02 parts of sucralose. The invention contains a variety of proteins to supplement basic nutrition, combined with psyllium husk powder, rich dietary fiber, promote gastrointestinal motility, moisturize the intestines, and improve intestinal immunity. At the same time, it is compatible with the nourishing and medicinal and edible homologous ingredient sea cucumber peptide, supplementing basic nutrition, while also replenishing blood and restoring vitality, and improving the body's immunity.

[0005] The powdered nutritional supplements prepared in the existing technology are prone to clump together during preparation, resulting in uneven dispersion and limited usage scenarios. Liquid preparations have poor fluidity, unstable properties and high viscosity, which is inconvenient for special groups such as patients with dysphagia, the elderly and children. Therefore, there is an urgent need for a nutritional supplement with good dispersibility, high stability, low viscosity and easy swallowing. Summary of the invention

[0006] The purpose of the present invention is to provide an auxiliary therapeutic nutritional supplement preparation with thickening effect and a preparation method, application and product thereof.

[0007] To achieve the above-mentioned object of the invention, the technical solution of the present invention is as follows:

[0008] On the one hand, the present invention provides a nutritional supplement preparation for auxiliary treatment, which includes the following components by weight: 0.05-3 parts of protein, 10-20 parts of gum arabic, 4-8 parts of xanthan gum, 0.01-5 parts of fucoidan, 0.05-5 parts of dipalmitoyl phosphatidic acid, and 0.1-5 parts of medium-chain triglycerides; the protein is composed of whey protein and soy protein.

[0009] Furthermore, the nutritional supplement preparation comprises the following components by weight: 0.5-2 parts of protein, 12-16 parts of gum arabic, 5-7 parts of xanthan gum, 0.1-5 parts of fucoidan, 0.5-2 parts of dipalmitoyl phosphatidic acid, and 1-3 parts of medium chain triglycerides.

[0010] Furthermore, the nutritional supplement preparation includes the following components in parts by weight: 2 parts of protein, 15 parts of gum arabic, 6 parts of xanthan gum, 3 parts of fucoidan, 0.7 parts of dipalmitoyl phosphatidic acid, and 1 part of medium chain triglyceride.

[0011] Specifically, the whey protein is selected from one or more of concentrated whey protein and isolated whey protein.

[0012] Furthermore, the whey protein is isolated whey protein.

[0013] Specifically, the bean protein is selected from one or more of soy protein, bean protein, pea protein, broad bean protein, lentil protein, mung bean protein and cowpea protein.

[0014] Furthermore, the bean protein is pea protein.

[0015] Furthermore, the mass ratio of the whey protein to the bean protein is (1-5.5):1.

[0016] Furthermore, the mass ratio of the whey protein to the bean protein is (1-4):1.

[0017] According to some embodiments of the present invention, the mass ratio of whey protein to bean protein may be 2:1, 1:1, or 4:1.

[0018] Furthermore, the mass ratio of the whey protein to the bean protein is 1:1.

[0019] Specifically, the nutritional supplement preparation also includes pectin, citric acid, sodium citrate, potassium sorbate and potassium chloride.

[0020] Furthermore, the nutritional supplement preparation further includes, by weight, 0.01-0.3 parts of pectin, 0.1-0.2 parts of citric acid, 0.01-0.2 parts of sodium citrate, 0.01-0.05 parts of potassium sorbate, and 0.02-0.05 parts of potassium chloride.

[0021] Furthermore, the nutritional supplement preparation further includes, by weight, 0.2-0.3 parts of pectin, 0.1-0.2 parts of citric acid, 0.1-0.2 parts of sodium citrate, 0.02-0.04 parts of potassium sorbate, and 0.02-0.04 parts of potassium chloride.

[0022] Furthermore, the nutritional supplement preparation further includes, by weight, 0.2 parts of pectin, 0.1 parts of citric acid, 0.1 parts of sodium citrate, 0.03 parts of potassium sorbate, and 0.02 parts of potassium chloride.

[0023] According to some embodiments of the present invention, a flavoring agent may be further added to the nutritional supplement preparation, and the flavoring agent is selected from one or more of sucrose, sucralose, cyclamate, xylitol, maltitol, lemon flavor, sorbitol, strawberry flavor, vanilla flavor, orange flavor, cherry powder flavor, blueberry flavor, and banana flavor.

[0024] According to some embodiments of the present invention, a preservative may be further added to the nutritional supplement formulation, and the preservative may be selected from one or more of sodium benzoate, benzalkonium chloride, methylparaben, and propylparaben.

[0025] According to some embodiments of the present invention, the nutritional supplement preparation may further include a pH adjuster, and the pH adjuster is selected from one or more of disodium hydrogen phosphate, sodium dihydrogen phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, sodium hydroxide, potassium hydroxide, citric acid, malic acid, succinic acid, tartaric acid, hydrochloric acid, and acetic acid.

[0026] According to some embodiments of the present invention, the nutritional supplement agent may further include vitamins, wherein the vitamins are selected from vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12 , vitamin C or more.

[0027] According to some embodiments of the present invention, the nutritional supplement preparation may further include trace elements, and the trace elements are selected from one or more of iron, calcium, selenium, and boron.

[0028] Specifically, the nutritional supplement preparation is in the form of drops, mixtures, tinctures, injections, tablets, powders, oral liquids, capsules, granules, ointments, suspensions, powders, emulsions, solutions, pellets, pills, buccal tablets, lyophilized powder injections, gels, suppositories or aerosols.

[0029] Furthermore, the dosage form of the nutritional supplement preparation is a suspension.

[0030] In another aspect, the present invention provides a method for preparing the above-mentioned nutritional supplement preparation, comprising the following steps:

[0031] (1) Dispersing whey protein and bean protein in water to obtain a first solution;

[0032] (2) dissolving medium chain triglycerides, gum arabic, pectin, fucoidan and dipalmitoyl phosphatidic acid by high shear homogenization and dispersing them in water to obtain a second solution;

[0033] (3) Add the first solution to the second solution and mix well, add xanthan gum, and then add citric acid, sodium citrate, potassium sorbate, and potassium chloride and stir to obtain a nutritional supplement preparation.

[0034] Specifically, the conditions of high shear homogenization in step (2) are: rotation speed 2500-3500 rpm, time 60-120 min.

[0035] Specifically, the temperature of the shearing solution in step (2) is 10-50°C.

[0036] Specifically, in step (3), the stirring speed is 10-80 rpm, and the stirring time is 1-3 h.

[0037] Specifically, in step (3), after adding citric acid and sodium citrate, the pH is adjusted to 3.5-4.2;

[0038] Furthermore, in step (3), after adding citric acid and sodium citrate, the pH is adjusted to 3.8.

[0039] In another aspect, the present invention provides the use of the above-mentioned nutritional supplement preparation in the preparation of products for auxiliary treatment of colds.

[0040] In yet another aspect, the present invention provides a product containing the above nutritional supplement formulation.

[0041] Specifically, the product also includes pharmaceutically acceptable excipients.

[0042] Specifically, the pharmaceutically acceptable excipients include, but are not limited to, excipients, buffers, emulsifiers, stabilizers, diluents, adhesives, preservatives, lubricants, pH regulators, cryoprotectants, and flavoring agents.

[0043] Specifically, the excipient is selected from at least one of microcrystalline cellulose, lactose, pregelatinized starch, cyclodextrin, carboxymethyl cellulose, mannitol, magnesium stearate, starch, calcium phosphate, ethyl cellulose, methyl cellulose, alginic acid, gelatin, gum arabic, glyceryl monostearate, sodium starch glycolate, guar gum, glycerol, and propylene glycol.

[0044] Specifically, the buffer is selected from at least one of sodium dihydrogen phosphate, sodium bicarbonate, ammonium bicarbonate, sodium acetate, citrate, histidine, and succinate.

[0045] Specifically, the emulsifier is selected from at least one of Tween 60, monoglycerol fatty acid ester, diglycerol fatty acid ester, sodium stearoyl lactylate, glyceryl stearate, sorbitan isostearate, sorbitan oleate, glyceryl oleate, and polyglycerol-3 polyricinoleate.

[0046] Specifically, the stabilizer is selected from at least one of acacia gum, agar, alginic acid, cellulose ether, carboxymethyl chitosan, gellan gum, microcrystalline cellulose, and sodium carboxymethyl cellulose.

[0047] Specifically, the diluent is selected from at least one of erythritol, mannitol, sorbitol, xylitol, lactose, sucrose, corn starch, potato starch, calcium phosphate, calcium citrate, and crystalline cellulose.

[0048] Specifically, the binder is selected from at least one of ethanol, starch slurry, syrup, hydroxypropyl methylcellulose, sodium carboxymethyl cellulose, and sodium alginate.

[0049] Specifically, the preservative is selected from at least one of methylparaben, propylparaben, methylparaben, ethylparaben, propylparaben, chlorobutanol, thimerosal, mercuric cyanide, phenoxyethanol, chlorhexidine, benzoic acid, sodium benzoate, chlorocresol, benzalkonium bromide, benzalkonium chloride, and ethylparaben.

[0050] Specifically, the lubricant is selected from at least one of magnesium stearate, stearic acid, sodium chloride, sodium oleate, sodium lauryl sulfate, and poloxamer.

[0051] Specifically, the pH regulator is selected from at least one of citric acid, fumaric acid, succinic acid, tartaric acid, malic acid and ascorbic acid.

[0052] Specifically, the cryoprotectant is selected from at least one of sucrose, glucose, mannitol, fructose, trehalose, dextrose, lactose, glycerol, methanol, ethanol, ethylene glycol, propylene glycol, dimethyl sulfoxide (DMSO), acetamide or formamide.

[0053] Specifically, the flavoring agent is selected from at least one of sweet orange flavor, vanilla flavor, strawberry flavor, milk flavor, banana flavor, and cherry flavor.

[0054] The beneficial effects of the present invention are:

[0055] (1) Compared with existing solid powder swallowing aids, liquids have the advantage of not clumping together after mixing, being easier to disperse evenly, thickening quickly, being easy to use, and having fewer application scenarios.

[0056] (2) Liquid swallowing aids on the market have poor fluidity and unstable gel systems. In comparison, the nutritional supplement preparation of the present invention has the characteristics of high concentration and low viscosity, good stability, no sedimentation after long-term storage, and good taste.

[0057] (3) The nutritional supplement preparation of the present invention can meet the needs of people with dysphagia in terms of convenient administration, reduced choking and rapid energy supply, and has good patient compliance. DETAILED DESCRIPTION

[0058] In order to make the technical means, creative features, purpose and efficacy of the present invention easy to understand, the present invention is further explained in conjunction with specific embodiments below, but the following embodiments are only preferred embodiments of the present invention, not all. Based on the embodiments in the implementation mode, other embodiments obtained by those skilled in the art without creative work all belong to the protection scope of the present invention. In the following embodiments, unless otherwise specified, the operating methods used are conventional operating methods, the equipment used are conventional equipment, and the equipment materials used in each embodiment are the same.

[0059] The whey protein isolate in the following examples was purchased from Shanghai Prochin International Trading Co., Ltd., and the protein content (on a wet basis) was not less than 75%;

[0060] The pea protein in the following examples was purchased from Yantai Dingfeng Biotechnology Co., Ltd.

[0061] Example 1

[0062] The ingredients and dosage of the nutritional supplement preparation are as follows:

[0063] Table 1

[0064]

[0065] Preparation method:

[0066] (1) Dispersing whey protein isolate and soy protein in water to obtain a first solution;

[0067] (2) dissolving medium chain triglycerides, gum arabic, pectin, fucoidan and dipalmitoyl phosphatidic acid by high shear homogenization and dispersing them in water to obtain a second solution;

[0068] (3) adding the first solution to the second solution and mixing them evenly, adding xanthan gum, and then adding citric acid and sodium citrate to adjust the pH to 3.8, and then adding potassium sorbate and potassium chloride and stirring to obtain a nutritional supplement preparation;

[0069] The conditions of high shear homogenization described in step (2) are: rotation speed 2500 rpm, time 60 min.

[0070] Specifically, the temperature of the shearing solution in step (2) is 10°C.

[0071] Specifically, in step (3), the stirring speed is 20 rpm and the stirring time is 1 h.

[0072] Example 2

[0073] The ingredients and dosage of the nutritional supplement preparation are as follows:

[0074] Table 2

[0075]

[0076] The preparation method of the nutritional supplement preparation is the same as that of Example 1.

[0077] Example 3

[0078] The ingredients and dosage of the nutritional supplement preparation are as follows:

[0079] Table 3

[0080]

[0081] The preparation method of the nutritional supplement preparation is the same as that of Example 1.

[0082] Example 4

[0083] The ingredients and dosage of the nutritional supplement preparation are as follows:

[0084] Table 4

[0085]

[0086] Preparation method:

[0087] (1) Dispersing whey protein isolate and soy protein in water to obtain a first solution;

[0088] (2) dissolving medium chain triglycerides, gum arabic, pectin, fucoidan and dipalmitoyl phosphatidic acid by high shear homogenization and dispersing them in water to obtain a second solution;

[0089] (3) adding the first solution to the second solution and mixing them evenly, adding xanthan gum, and then adding citric acid and sodium citrate to adjust the pH to 4.0, and then adding potassium sorbate and potassium chloride and stirring to obtain a nutritional supplement preparation;

[0090] The conditions of high shear homogenization described in step (3) are: rotation speed 3500 rpm, time 120 min.

[0091] Specifically, the temperature of the shearing solution in step (3) is 30°C.

[0092] Specifically, in step (3), the stirring speed is 50 rpm and the stirring time is 2 h.

[0093] Comparative Example 1

[0094] The only difference from Example 3 is that the contents of the components in the nutritional supplement preparation are different. The components and amounts of the nutritional supplement preparation in Comparative Example 1 are as follows:

[0095] Table 5

[0096]

[0097] The preparation method of the nutritional supplement preparation is the same as that of Example 3.

[0098] Comparative Example 2

[0099] The only difference from Example 3 is that the components in the nutritional supplement preparation are different, and the protein in Comparative Example 2 does not contain bean protein. The components and amounts of the nutritional supplement preparation in Comparative Example 2 are as follows:

[0100] Table 6

[0101]

[0102] Preparation method:

[0103] (1) dispersing whey protein isolate in water to obtain a first solution;

[0104] (2) dissolving medium chain triglycerides, gum arabic, pectin, fucoidan and dipalmitoyl phosphatidic acid by high shear homogenization and dispersing them in water to obtain a second solution;

[0105] (3) adding the first solution to the second solution and mixing them evenly, adding xanthan gum, and then adding citric acid and sodium citrate to adjust the pH to 3.8, and then adding potassium sorbate and potassium chloride and stirring to obtain a nutritional supplement preparation;

[0106] The conditions of high shear homogenization described in step (2) are: rotation speed 2500 rpm, time 60 min.

[0107] Specifically, the temperature of the shearing solution in step (2) is 10°C.

[0108] Specifically, in step (3), the stirring speed is 20 rpm and the stirring time is 1 h.

[0109] Comparative Example 3

[0110] The only difference from Example 3 is that the components in the nutritional supplement preparation are different. Lentinan is used to replace fucoidan in Comparative Example 3. The components and amounts of the nutritional supplement preparation in Comparative Example 3 are as follows:

[0111] Table 7

[0112]

[0113] Preparation method:

[0114] (1) Dispersing whey protein isolate and soy protein in water to obtain a first solution;

[0115] (2) dissolving medium chain triglycerides, gum arabic, pectin, lentinan and dipalmitoyl phosphatidic acid by high shear homogenization and dispersing them in water to obtain a second solution;

[0116] (3) adding the first solution to the second solution and mixing them evenly, adding xanthan gum, and then adding citric acid and sodium citrate to adjust the pH to 3.8, and then adding potassium sorbate and potassium chloride and stirring to obtain a nutritional supplement preparation;

[0117] The conditions of high shear homogenization described in step (2) are: rotation speed 2500 rpm, time 60 min.

[0118] Specifically, the temperature of the shearing solution in step (2) is 10°C.

[0119] Specifically, in step (3), the stirring speed is 20 rpm and the stirring time is 1 h.

[0120] Comparative Example 4

[0121] The only difference from Example 3 is that the mass ratio of whey protein to bean protein is different. The mass ratio of whey protein to bean protein in Comparative Example 4 is 7:1, and the rest is the same. The ingredients and amounts of the nutritional supplement preparation in Comparative Example 4 are as follows:

[0122] Table 8

[0123]

[0124] The preparation method of the nutritional supplement preparation is the same as that of Example 3.

[0125] Comparative Example 5

[0126] The instant thickener was prepared according to Example 1 disclosed in Chinese Patent CN105831711A, and 2.5 g of the prepared solid powder was taken and dissolved in water to prepare 100 mL of sample.

[0127] Experimental Example 1 Stability Test

[0128] With reference to the experimental methods in Appendix IXI J of the 2020 edition of the Chinese Pharmacopoeia, Part II, Stability Test Guidelines for Chemical Drugs and Pharmaceutical Preparations, the oral suspensions of the embodiments and comparative examples were tested for stability. 50 mL of the samples of the embodiments and comparative examples were measured with a measuring cylinder, sealed, and vigorously shaken for 1 minute. The starting height H0 of the suspension was recorded. After standing for 3 hours, the height H of the sediment when the sedimentation surface no longer changed was observed, and the sedimentation volume ratio F was: F=H / H0. The samples prepared in the embodiments and comparative examples were placed in an incubator with a relative humidity of 75±5% and a temperature of 50±2°C for 6 consecutive months before being tested.

[0129] The test results are shown in Tables 9 and 10.

[0130] Table 9 0-day quality status

[0131]

[0132] Table 10 Quality status after 6 months

[0133]

[0134] Experimental Example 2 Viscosity Detection

[0135] The viscosity test instrument is a NDJ-55 digital viscometer, the temperature is 20±0.1°C, the rotation speed is 60rpm, and the test results are shown in Table 11 below.

[0136] Table 11 Viscosity (mPa.s)

[0137]

[0138] Experimental Example 3 Nutritional Supplement Effect

[0139] Experimental Animals:

[0140] Sixty 5-6 week old BALB / c mice were randomly divided into 10 groups, with 6 mice in each group. There was no significant difference in body weight among the groups.

[0141] Each group of mice was placed in a wind-cold stimulation box, with the temperature controlled at 7-13°C and the wind speed at 25m / s. After 5 hours of stimulation, the mice were allowed to eat and drink freely for 1 hour, and then the stimulation was continued for 5 hours before stopping. After modeling, the mice showed obvious wind-cold symptoms, such as sneezing, wet hair, arched back, increased nasal secretions, reduced food intake, and increased water intake.

[0142] After successful modeling, the mice took the nutritional supplement preparations prepared in Examples 1-4 of the present invention and Comparative Examples 1-4 daily in addition to a normal diet. The nutritional supplement preparations were administered by oral administration, with the amount of each administration being 0.5 mL. The control group was given an equal amount of normal saline, and the average weight change of each group of mice was measured every week.

[0143] Table 12 Body weight changes of mice in each group

[0144]

[0145] Experimental Example 4: Viscous state of nutritional supplement preparations

[0146] Detection method: Take 2 ml of the nutritional supplement prepared in Examples 1-4, dissolve it in 8 ml of warm water at 25° C., stir at 600 rpm for 1 min until it is uniform, and detect and observe the viscosity of each solution.

[0147] Table 13

[0148]

[0149] The viscosity of Examples 1-4 is shown in the following table:

[0150] Table 14

[0151]

[0152] Experimental Example 5

[0153] Experimental method: Take 9.2 mL of the nutritional supplement prepared in Example 4, dissolve it in 100 mL of water (the viscosity of the sample after dissolution is the same as that of Comparative Example 5), and take the sample prepared in Comparative Example 5, stir it for 3 minutes and observe its state. The results are shown in Table 15 below.

[0154] Table 15

[0155]

[0156] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A nutritional supplement preparation for adjuvant therapy, characterized in that: The nutritional supplement preparation comprises the following components by weight: 0.05-3 parts of protein, 10-20 parts of gum arabic, 4-8 parts of xanthan gum, 0.01-5 parts of fucoidan, 0.05-5 parts of dipalmitoyl phosphatidic acid and 0.1-5 parts of medium chain triglycerides; the protein is composed of whey protein and soy protein; The bean protein is pea protein; The mass ratio of whey protein to bean protein is 4:1, 2:1 or 1:1; The dosage form of the nutritional supplement preparation is a suspension.

2. The nutritional supplement preparation according to claim 1, characterized in that The nutritional supplement preparation comprises the following components by weight: 0.5-2 parts of protein, 12-16 parts of gum arabic, 5-7 parts of xanthan gum, 0.1-5 parts of fucoidan, 0.5-2 parts of dipalmitoyl phosphatidic acid and 1-3 parts of medium chain triglycerides.

3. The nutritional supplement preparation according to claim 1, characterized in that The whey protein is selected from one or more of concentrated whey protein and isolated whey protein.

4. The nutritional supplement preparation according to claim 3, characterized in that The whey protein is isolated whey protein.

5. The nutritional supplement preparation according to claim 1, characterized in that The nutritional supplement preparation also includes pectin, citric acid, sodium citrate, potassium sorbate and potassium chloride.

6. The nutritional supplement preparation according to claim 5, characterized in that The nutritional supplement preparation further comprises, by weight, 0.01-0.3 parts of pectin, 0.1-0.2 parts of citric acid, 0.01-0.2 parts of sodium citrate, 0.01-0.05 parts of potassium sorbate and 0.02-0.05 parts of potassium chloride.

7. The method for preparing the nutritional supplement preparation according to any one of claims 1 to 6, characterized in that: The following steps are involved: (1) Dispersing whey protein and bean protein in water to obtain a first solution; (2) dissolving medium chain triglycerides, gum arabic, pectin, fucoidan and dipalmitoyl phosphatidic acid by high shear homogenization and dispersing them in water to obtain a second solution; (3) Add the first solution to the second solution and mix well, add xanthan gum, and then add citric acid, sodium citrate, potassium sorbate, and potassium chloride and stir to obtain a nutritional supplement preparation.

8. The preparation method according to claim 7, characterized in that: The conditions of high shear homogenization in step (2) are: rotation speed 2500-3500 rpm, time 60-120 min, and temperature of the shear solution 10-50°C.

9. The preparation method according to claim 7, characterized in that: In step (3), the stirring speed is 10-80 rpm and the stirring time is 1-3 h.

10. Use of the nutritional supplement preparation according to any one of claims 1 to 6 in the preparation of products for auxiliary treatment of colds.

11. A product comprising the nutritional supplement formulation according to any one of claims 1 to 6.

12. The product according to claim 11, characterized in that The product also includes pharmaceutically acceptable excipients.

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