Stable emulsion type nutritious food and preparation method thereof

Abstract

The invention relates to a stable emulsion type nutritious food and a preparation method thereof, and belongs to the technical field of medical food for special diets, and every 100mL of the stable emulsion type nutritious food contains specific contents of protein peptides, fat, carbohydrates, various vitamins, nicotinamide, folic acid and various mineral compounds. The adhesive is prepared from Arabic gum and high-acyl gellan gum in a specific proportion. Protein peptide is prepared through step-by-step enzymolysis of nattokinase and fig protease, the ratio of Arabic gum to high-acyl gellan gum is adjusted, and the product is obtained through a special preparation method. The problem of solution instability caused by fat floating, precipitation and the like due to high-temperature and high-pressure sterilization and long-term storage when the peptide solution and fat as well as the peptide solution and mineral ions coexist is effectively solved, and the emulsion type formula food for special medical purposes, which has good fluidity, uniform appearance, thermal stability and storage stability, can be obtained.

Description

Technical Field

[0001] The invention belongs to the technical field of medical special dietary foods, and in particular relates to a stable emulsion type nutritious food and a preparation method thereof. Background Art

[0002] Formulated foods for special medical purposes (hereinafter referred to as FSMP) are foods for special diets. They are specially processed and prepared to meet the special needs of people with restricted food intake, digestive and absorption disorders, metabolic disorders, or chronic or specific disease states for nutrients or diets. As a nutritional supplement, as a nutritional support for treatment, rehabilitation, and maintenance of body functions, emulsion-type FSMPs are easy to use and can be eaten directly, with a higher and more convenient usage rate.

[0003] As the base of chronic disease patients continues to expand, chronic diseases such as cancer, diabetes, and heart disease have become a threat to health, and special medical foods have become clinical nutritional support products for chronic disease patients.

[0004] At present, most of the special medical foods in the Chinese market appear in the form of solid powders, and the emulsion products that can be circulated in the market are also monopolized by foreign brands. Emulsion products, especially complete nutritional emulsion products developed using small molecule peptides as a protein source, often use strong sterilization conditions to sterilize the products in order to ensure strict hygiene standards. However, the stability of the product under high temperature conditions will change dramatically with heating, especially emulsions with a variety of insoluble minerals. The stability of the emulsion after sterilization (fat floating and precipitation of insoluble substances) has always been a difficult problem to overcome in this field. Therefore, using small molecule peptides as protein raw materials to develop highly stable emulsion products with complete nutritional ingredients is of great significance to promoting the development of special medical foods in my country. Summary of the invention

[0005] Existing emulsion products have low stability after strict sterilization, and are prone to problems such as fat floating and precipitation of insoluble substances during production and storage. The present invention provides a stable emulsion-type nutritional food and a preparation method thereof. The present invention designs special formula ingredients and proportions of food emulsions, and adopts a special preparation method to prepare the product, which effectively solves the problem of solution instability caused by fat floating and precipitation after high-temperature and high-pressure sterilization and long-term storage when peptide solutions and fats, peptide solutions and mineral ions coexist. It can obtain emulsion-type special medical purpose formula foods with good fluidity, uniform appearance, heat stability and storage stability. The food of the present invention provides a partial nutritional source supplement for chronic patients, surgical or chemotherapy patients, and can directly supplement nutrition orally or by tube feeding, which is more convenient, safe and reliable to use. The specific technical scheme is as follows:

[0006] A stable emulsion-type nutritional food, the food is a 100mL bag of emulsion, each bag of emulsion contains the following ingredients: protein peptide 3.2g-10.0g, fat 2.3g-4.0g, carbohydrate 5g-15g, vitamin A 9μg-55μg RE, vitamin D 0.19μg-0.75μg, vitamin E 0.5mg~4.5mgα-TE, vitamin K20.19μg~5μg, niacinamide 1.8mg~3mg, vitamin B10.05mg~0.6mg, vitamin B20.05mg~0.6mg, vitamin B60.06mg~0.6mg, vitamin B120.05μg~1.0μg, folic acid 5.3μg~10μg, sodium 60mg~200mg, potassium 60mg~200mg, calcium 30mg~150mg, magnesium 10mg~100mg, phosphorus 20mg~80mg, gum arabic accounts for 0.3%~0.8% of the total mass, high acyl gellan gum accounts for 0.001%~0.1% of the total mass, and the balance is purified water.

[0007] In the above food, the preparation method of the protein peptide comprises the following steps: according to the mass ratio of soybean protein: whey protein=(5-10):(3-5), the soybean protein and whey protein are mixed to obtain a mixed protein, then 8-10 times of purified water is added to the mixed protein, the pH is adjusted to 8.5-9, 0.5%-0.8% by mass of nattokinase is added to the mixed protein, and enzymolysis is carried out at 60-65°C for 50-60min, then the pH is adjusted to 5.5-5.8, 0.1%-0.3% by mass of fig protein is added to the mixed protein, and enzymolysis is carried out at 60-65°C for 60-90min, the temperature is raised to inactivate the enzyme, and after cooling to room temperature, the mixture is filtered through a 3KDa ultrafiltration membrane, the filtrate below 3KDa is taken, freeze-dried, and broken up to obtain the protein peptide.

[0008] In the preparation method of the above-mentioned protein peptide, the enzyme activity of the nattokinase is 20,000 U / g to 50,000 U / g, the enzyme activity of the ficin is 300,000 U / g to 500,000 U / g, the temperature for heating and inactivating the enzyme is 80°C to 85°C, and the time for heating and inactivating the enzyme is 15min to 25min.

[0009] In the above food, the fat includes medium-chain triglycerides (MCT) and vegetable oil, the content of medium-chain triglycerides (MCT) is 0.3g~0.5g, and the remainder is vegetable oil; the vegetable oil is at least one of rapeseed oil, soybean oil, sunflower oil, and olive oil.

[0010] In the above food, the carbohydrate is at least one of maltodextrin, oligofructose, glucose, monosaccharide and lactose.

[0011] In the above food, the sodium is at least one of sodium chloride, sodium phosphate, sodium pyrophosphate and sodium citrate.

[0012] In the above food, the potassium is at least one of potassium chloride, potassium phosphate and potassium gluconate.

[0013] In the above food, the calcium is at least one of calcium phosphate, calcium pyrophosphate and calcium lactate.

[0014] In the above food, the magnesium is at least one of magnesium phosphate and magnesium citrate.

[0015] In the above food, the phosphorus is at least one of phytic acid and potassium dihydrogen phosphate.

[0016] In the above food, the pH value of the emulsion of the food is 6.0-7.0.

[0017] In the above food, the particle size of the food is less than 1.0 μm.

[0018] In the above food, after the emulsion of the food is centrifuged at 3000 rpm for 15 minutes, the sedimentation rate is not higher than 2%.

[0019] The method for preparing the above-mentioned stable emulsion-type nutritional food comprises the following steps:

[0020] S1, raw material pretreatment:

[0021] S1.1: Add protein peptide, niacinamide, vitamin B1, vitamin B2, vitamin B6, vitamin B12 and folic acid into 30% to 40% by volume of purified water to prepare a uniform liquid I;

[0022] S1.2: Add vitamin A, vitamin D, vitamin E and vitamin K2 to fat, and use an emulsifier to perform high-speed shear emulsification at 8000 rpm to 10000 rpm to prepare a uniform vitamin emulsion II;

[0023] S1.3: Take the remaining 60% to 70% of the volume of purified water, heat it to 50°C to 60°C, add gum arabic and high acyl gellan gum in sequence under stirring at 300 rpm to 500 rpm, continue stirring until completely dissolved, then add carbohydrates, continue stirring to dissolve evenly, and obtain colloidal solution III;

[0024] S1.4: Premix sodium, potassium, calcium, magnesium and phosphorus to obtain powder IV;

[0025] S2, Classification Sterilization:

[0026] S2.1: Use pasteurization to sterilize liquid I at 60°C to 70°C for 30 min to 50 min to obtain sterilized liquid I;

[0027] S2.2: Use heat sterilization to sterilize the vitamin emulsion II at 50°C to 60°C for 30min to 40min. After sterilization, the vitamin emulsion II;

[0028] S2.3: Using a high temperature instantaneous sterilization method, sterilize the colloidal solution III at 120°C to 130°C for 3s to 5s to obtain a sterilized colloidal solution III;

[0029] S2.4: Use dry heat sterilization to sterilize powder IV at 140℃~160℃ for 2h~4h; dry hot air denatures the protein of microorganisms and concentrates electrolytes to cause poisoning, thereby killing microorganisms and obtaining sterilized powder IV;

[0030] S3, Hybrid:

[0031] Add the sterilized powder IV to the sterilized liquid I, and stir and mix evenly at 500rpm-600rpm to obtain liquid V; under continuous stirring, add liquid V to the sterilized colloidal solution III, and continue to stir and mix evenly, then add the sterilized vitamin emulsion II, and continue to stir and mix evenly, so that the whole system is fully emulsified and evenly obtained to obtain a mixed emulsion;

[0032] S4, homogenization:

[0033] The mixed emulsion is homogenized at a homogenization pressure of 30 MPa to 50 MPa, a homogenization temperature of 30° C. to 40° C., and a homogenization cycle of 2 to 3 times to obtain a homogenized semi-finished emulsion;

[0034] S5, Sterilization and Packaging:

[0035] The semi-finished emulsion was sterilized at 75°C to 80°C for 10 to 15 minutes, then rapidly cooled to room temperature, and packaged in 100 mL packages to obtain an emulsion product.

[0036] In S3 of the above preparation method, the mixing is carried out under sterile conditions.

[0037] In S4 of the above preparation method, the homogenization is performed under sterile conditions.

[0038] In S3 of the above preparation method, the mixed emulsion is adjusted to a pH value of 6.0 to 7.0.

[0039] The present invention provides a stable emulsion-type nutritional food and a preparation method thereof, and has the following beneficial effects:

[0040] 1. The food emulsion of the present invention contains specific contents of protein peptides, fats, carbohydrates, various vitamins, nicotinamide, folic acid and various mineral compounds per 100 mL. It is prepared by using gum arabic and high acyl gellan gum in a specific ratio. The protein peptides prepared by special enzymatic hydrolysis and the ratio of gum arabic and high acyl gellan gum are adjusted to solve the phenomenon of fat floating and precipitation in special medical foods, thereby achieving strong fluidity, uniform appearance and good storage stability.

[0041] 2. Soy protein and whey protein can be hydrolyzed by nattokinase and ficin to obtain more stable small molecule peptides, which have the advantages of retaining the nutritional value of protein and promoting gastrointestinal absorption and utilization, while reducing ion sensitivity and improving the thermal stability of the special medical food system.

[0042] 3. When high acyl gellan gum is dissolved in water, it forms a double helix structure with hydrogen bonds between molecules as the force, especially for divalent cations (such as Ca 2+ Mg 2+ ) is relatively sensitive. The addition of metal cations promotes the cross-linking of high acyl gellan gum molecules to form an elastic gel, which can effectively stabilize the insoluble mineral salts in the special medical food emulsion, reduce the precipitation of the special medical food system, and achieve a stable state of the special medical food emulsion.

[0043] 4. Gum arabic is a high molecular weight polysaccharide. Gum arabic molecules contain a large number of hydroxyl and carboxyl groups. These hydroxyl and carboxyl groups can form hydrogen bonds and electrostatic attraction with water molecules and oil molecules to achieve a stable emulsion state. Therefore, gum arabic is used as an ideal water-in-oil emulsion stabilizer in special medical foods. It can effectively combine water and oil together to form a stable emulsion state.

[0044] 5. Through screening and adjusting the compounding ratio of gum arabic and high acyl gellan gum, the special medical food emulsion effect with uniform appearance, good fluidity and no precipitation can be achieved.

[0045] VI. In preparation method S1, protein peptides, nicotinamide and other ingredients are added to part of the purified water to prepare liquid I. This helps these ingredients to dissolve evenly in advance, avoids precipitation due to excessive local concentration during the subsequent mixing process, forms a uniform solution environment in the water, and is conducive to better mixing with other ingredients in the subsequent mixing, thereby improving the stability of the system as a whole. Fat-soluble vitamins are added to fat for high-speed shear emulsification to form vitamin emulsion II. High-speed shear emulsification allows the vitamins to be evenly dispersed in the fat phase to form small-sized emulsion droplets, prevents vitamin agglomeration and fat stratification, improves the stability of the fat phase, and reduces the possibility of fat floating. Arabic gum and high acyl gellan gum are dissolved in heated purified water in turn, and then carbohydrates are added. Heating helps the colloid to dissolve faster and better. Arabic gum and high acyl gellan gum can increase the viscosity of the system and form a stable colloidal network structure. This colloidal network can prevent solid particles from settling and fat globules from floating, while providing a good dispersion environment for carbohydrates, which is conducive to improving the stability of the product. The sodium, potassium, calcium, magnesium and phosphorus are premixed evenly to obtain powder IV, which ensures the uniform distribution of mineral components and prevents precipitation due to excessive local mineral concentration in the subsequent mixing process, laying the foundation for the homogeneity of the final product.

[0046] 7. In preparation method S2, different sterilization methods are used for different ingredients. These sterilization methods can effectively kill microorganisms while minimizing the damage to the properties of each ingredient. For example, the temperatures of pasteurization and thermal sterilization are relatively mild, which are suitable for heat-sensitive ingredients such as liquid Ⅰ and vitamin emulsion Ⅱ. They can prevent the ingredients from denaturing or decomposing due to high temperature, thereby maintaining product quality and stability. High-temperature instantaneous sterilization can achieve a sterilization effect on colloidal solution Ⅲ in a short time, reducing the impact of long-term high temperature on the colloidal structure. Dry heat sterilization is aimed at powder Ⅳ. It kills microorganisms by using dry hot air to denature the protein of microorganisms and concentrate electrolytes to cause poisoning, avoiding problems such as moisture in the powder, which is conducive to maintaining the dryness and stability of the powder.

[0047] 8. Mix gradually under sterile conditions. First, add the sterilized powder IV to the sterilized liquid I and stir to evenly disperse the minerals in the solution; then add the mixed liquid V to the sterilized colloidal solution III and stir, and finally add the sterilized vitamin emulsion II and stir. This gradual mixing method and appropriate stirring speed and time are conducive to the full and uniform mixing of the ingredients to form a stable emulsified system, prevent the aggregation of local ingredients and the precipitation or fat floating, and improve the homogeneity and stability of the product. The homogenization process can further reduce the particle size of particles such as fat globules in the emulsion, so that particles such as fat globules are more evenly dispersed in the system, prevent fat from floating, and also improve the homogeneity of the product. The appropriate homogenization temperature helps to maintain the stability of the system and avoid damage to the ingredients and emulsification system due to excessively high or low temperatures.

[0048] 9. On the basis of the above-mentioned classification sterilization, low-temperature sterilization is finally carried out as a supplementary sterilization method, which can further ensure the sterilization effect, and the temperature will not be too high, avoiding the problem of fat floating or insoluble precipitation. This step kills possible residual microorganisms again to ensure the microbial safety of the product. Rapid cooling can reduce the impact of high temperature on product quality, such as the denaturation of ingredients, etc., and the storage stability is better and the shelf life is longer.

[0049] In summary, the present invention designs a special food emulsion formula component and ratio, adopts a special preparation method to prepare the product, effectively solves the problem of solution instability caused by fat floating and precipitation when the peptide solution and fat, the peptide solution and mineral ions coexist, and undergoes high temperature and high pressure sterilization and long-term storage, and can obtain an emulsion-type special medical purpose formula food with good fluidity, uniform appearance, heat stability and storage stability. The food of the present invention is used as a partial nutritional source supplement for chronic patients, surgical or chemotherapy patients, and can be directly taken orally or tube-fed to supplement nutrition, which is more convenient, safe and reliable to use. DETAILED DESCRIPTION

[0050] The present invention is further described below in conjunction with specific implementation cases, but the present invention is not limited to these embodiments.

[0051] Example 1

[0052] A stable emulsion-type nutritional food, wherein the food is an emulsion of 100 mL per bag, and each bag of emulsion contains the following ingredients: 5.5 g protein peptide, 3.2 g fat, 10 g carbohydrate, 30 μg RE vitamin A, 0.52 μg vitamin D, 2.5 mg α-TE vitamin E, 24 μg vitamin K, 2.5 mg nicotinamide, 0.3 mg vitamin B1, 0.3 mg vitamin B2, 0.3 mg vitamin B6, 0.5 μg vitamin B12, 7.2 μg folic acid, 100 mg sodium, 120 mg potassium, 80 mg calcium, 50 mg magnesium, 50 mg phosphorus, 0.5% of the total mass of arabic gum, 0.03% of the total mass of high acyl gellan gum, and the remainder is purified water. The particle size of the food is less than 1.0 μm. The pH value of the emulsion of the food is 6.5. After the emulsion of the food is centrifuged at 3000 rpm for 15 min, the precipitation rate is 0.9%.

[0053] The preparation method of the protein peptide comprises the following steps: mixing the soybean protein and the whey protein according to the mass ratio of soybean protein: whey protein=7:4 to obtain a mixed protein, then adding 9 times of purified water of the mixed protein, adjusting the pH to 8.8, adding 0.6% by mass of the mixed protein and nattokinase with an enzyme activity of 30,000 U / g, enzymolysis at 62°C for 55 minutes, then adjusting the pH to 5.6, adding 0.2% by mass of the mixed protein and ficin with an enzyme activity of 400,000 U / g, enzymolysis at 62°C for 70 minutes, heating to 82°C to inactivate the enzyme for 20 minutes, cooling to room temperature, filtering through a 3KDa ultrafiltration membrane, taking the filtrate below 3KDa, freeze-drying, and breaking up to obtain the protein peptide.

[0054] Among them, fat includes medium-chain triglycerides (MCT) and vegetable oil, the content of medium-chain triglycerides (MCT) is 0.4g, and the rest is vegetable oil; vegetable oil is an equal mass mixture of rapeseed oil, soybean oil, sunflower oil and olive oil. Carbohydrates are an equal mass mixture of maltodextrin, oligofructose, glucose, monosaccharides and lactose. Sodium is an equal mass mixture of sodium chloride, sodium phosphate, sodium pyrophosphate and sodium citrate. Potassium is an equal mass mixture of potassium chloride, potassium phosphate and potassium gluconate. Calcium is an equal mass mixture of calcium phosphate, calcium pyrophosphate and calcium lactate. Magnesium is an equal mass mixture of magnesium phosphate and magnesium citrate. Phosphorus is an equal mass mixture of phytic acid and potassium dihydrogen phosphate.

[0055] The method for preparing the above-mentioned stable emulsion-type nutritional food comprises the following steps:

[0056] S1, raw material pretreatment:

[0057] S1.1: Add protein peptide, niacinamide, vitamin B1, vitamin B2, vitamin B6, vitamin B12 and folic acid into 35% by volume of purified water to prepare a uniform liquid I;

[0058] S1.2: Add vitamin A, vitamin D, vitamin E and vitamin K2 to fat, and use an emulsifier to perform high-speed shear emulsification at 9000 rpm for 15 minutes to prepare a uniform vitamin emulsion II;

[0059] S1.3: Take the remaining 65% volume portion of purified water, heat it to 55°C, add gum arabic and high acyl gellan gum in sequence under stirring at 400 rpm, continue stirring until completely dissolved, then add carbohydrate, continue stirring to dissolve evenly, to obtain colloidal solution III;

[0060] S1.4: Premix sodium, potassium, calcium, magnesium and phosphorus to obtain powder IV;

[0061] S2, Classification Sterilization:

[0062] S2.1: Use pasteurization method to sterilize liquid I at 65℃ for 40min to obtain sterilized liquid I;

[0063] S2.2: Use heat sterilization to sterilize the vitamin emulsion II at 55°C for 35 minutes. After sterilization, the vitamin emulsion II;

[0064] S2.3: Using a high temperature instantaneous sterilization method, sterilize the colloidal solution III at 125°C for 4 seconds to obtain a sterilized colloidal solution III;

[0065] S2.4: Use dry heat sterilization to sterilize powder IV at 150°C for 3 hours; dry hot air denatures the protein of the microorganisms and concentrates the electrolytes to cause poisoning, thereby killing the microorganisms and obtaining sterilized powder IV;

[0066] S3, Hybrid:

[0067] Under aseptic conditions: add the sterilized powder IV to the sterilized liquid I, stir and mix at 550 rpm for 8 minutes to obtain liquid V; under continuous stirring, add liquid V to the sterilized colloidal solution III, stir and mix continuously for 15 minutes, then add the sterilized vitamin emulsion II, stir and mix continuously for 8 minutes to fully emulsify the whole system, adjust the pH value to 6.5, and obtain a mixed emulsion;

[0068] S4, homogenization:

[0069] Under sterile conditions: homogenizing the mixed emulsion at a homogenizing pressure of 40 MPa, a homogenizing temperature of 35° C., and a homogenizing cycle of 2 times to obtain a homogenized semi-finished emulsion;

[0070] S5, Sterilization and Packaging:

[0071] The semi-finished emulsion was sterilized at 78°C for 12 minutes, then rapidly cooled to room temperature and packaged in 100 mL packages to obtain an emulsion product.

[0072] Example 2

[0073] A stable emulsion-type nutritional food, wherein the food is an emulsion of 100 mL per bag, and each bag of emulsion contains the following ingredients: 3.2 g of protein peptide, 2.3 g of fat, 5 g of carbohydrate, 9 μg RE of vitamin A, 0.19 μg of vitamin D, 0.5 mg α-TE of vitamin E, 0.19 μg of vitamin K2, 1.8 mg of nicotinamide, 0.05 mg of vitamin B1, 0.05 mg of vitamin B2, 0.06 mg of vitamin B6, 0.05 μg of vitamin B12, 5.3 μg of folic acid, 60 mg of sodium, 60 mg of potassium, 30 mg of calcium, 10 mg of magnesium, 20 mg of phosphorus, 0.3% of the total mass of gum arabic, 0.001% of the total mass of high acyl gellan gum, and the remainder is purified water. The particle size of the food is less than 1.0 μm. The pH value of the emulsion of the food is 6.0. After the emulsion of the food is centrifuged at 3000 rpm for 15 min, the precipitation rate is 0.5%.

[0074] The preparation method of the protein peptide comprises the following steps: mixing the soybean protein and the whey protein according to the mass ratio of soybean protein: whey protein=5:3 to obtain a mixed protein, then adding purified water 8 times the mass of the mixed protein, adjusting the pH to 8.5, adding 0.5% by mass of the mixed protein with an enzyme activity of 20,000 U / g of nattokinase, enzymolyzing at 60°C for 50 minutes, then adjusting the pH to 5.5, adding 0.1% by mass of the mixed protein with an enzyme activity of 300,000 U / g of fig protease, enzymolyzing at 60°C for 60 minutes, heating to 80°C to inactivate the enzyme for 15 minutes, cooling to room temperature, filtering through a 3KDa ultrafiltration membrane, taking the filtrate below 3KDa, freeze-drying, and breaking up to obtain the protein peptide.

[0075] Among them, fat includes medium chain triglycerides (MCT) and vegetable oil, the content of medium chain triglycerides (MCT) is 0.6g, and the rest is vegetable oil; the vegetable oil is a mixture of rapeseed oil and soybean oil in an equal mass ratio. Carbohydrates are a mixture of maltodextrin, oligofructose and glucose in an equal mass ratio. Sodium is a mixture of sodium chloride and sodium phosphate in an equal mass ratio. Potassium is a mixture of potassium chloride and potassium phosphate in an equal mass ratio. Calcium is a mixture of calcium phosphate and calcium pyrophosphate in an equal mass ratio. Magnesium is magnesium phosphate. Phosphorus is potassium dihydrogen phosphate.

[0076] The method for preparing the above-mentioned stable emulsion-type nutritional food comprises the following steps:

[0077] S1, raw material pretreatment:

[0078] S1.1: Add protein peptide, nicotinamide, vitamin B1, vitamin B2, vitamin B6, vitamin B12 and folic acid into 30% by volume of purified water to prepare a uniform liquid I;

[0079] S1.2: Add vitamin A, vitamin D, vitamin E and vitamin K2 to fat, and use an emulsifier to perform high-speed shear emulsification at 8000 rpm for 10 minutes to prepare a uniform vitamin emulsion II;

[0080] S1.3: Take the remaining 70% by volume of purified water, heat it to 50°C, add gum arabic and high acyl gellan gum in sequence under stirring at 300 rpm, continue stirring until completely dissolved, then add carbohydrate, continue stirring to dissolve evenly, to obtain colloidal solution III;

[0081] S1.4: Premix sodium, potassium, calcium, magnesium and phosphorus to obtain powder IV;

[0082] S2, Classification Sterilization:

[0083] S2.1: Use pasteurization method to sterilize liquid I at 60℃ for 30min to obtain sterilized liquid I;

[0084] S2.2: sterilize the vitamin emulsion II at 50°C for 30 min using heat sterilization.

[0085] S2.3: sterilize the colloidal solution III at 120°C for 3 seconds using a high temperature instantaneous sterilization method to obtain a sterilized colloidal solution III;

[0086] S2.4: Use dry heat sterilization to sterilize powder IV at 140℃ for 2h; dry hot air denatures the protein of microorganisms and concentrates electrolytes to cause poisoning, thereby killing microorganisms and obtaining sterilized powder IV;

[0087] S3, Hybrid:

[0088] Under aseptic conditions: add the sterilized powder IV to the sterilized liquid I, stir and mix at 500 rpm for 5 minutes to obtain liquid V; under continuous stirring, add liquid V to the sterilized colloidal solution III, stir and mix continuously for 10 minutes, then add the sterilized vitamin emulsion II, stir and mix continuously for 5 minutes to fully emulsify the whole system, adjust the pH value to 6.0, and obtain a mixed emulsion;

[0089] S4, homogenization:

[0090] Under sterile conditions: homogenizing the mixed emulsion at a homogenizing pressure of 30 MPa, a homogenizing temperature of 30° C., and a homogenizing cycle of 2 times to obtain a homogenized semi-finished emulsion;

[0091] S5, Sterilization and Packaging:

[0092] The semi-finished emulsion was sterilized at 75°C for 10 min, then rapidly cooled to room temperature and packaged in 100 mL packages to obtain an emulsion product.

[0093] Example 3

[0094] A stable emulsion-type nutritional food, wherein the food is an emulsion of 100 mL per bag, and each bag of emulsion contains the following ingredients: 10.0 g of protein peptide, 4.0 g of fat, 15 g of carbohydrate, 55 μg of vitamin A RE, 0.75 μg of vitamin D, 4.5 mg of vitamin E α-TE, 25 μg of vitamin K, 3 mg of nicotinamide, 0.6 mg of vitamin B1, 0.6 mg of vitamin B2, 0.6 mg of vitamin B6, 1.0 μg of vitamin B12, 10 μg of folic acid, 200 mg of sodium, 200 mg of potassium, 150 mg of calcium, 100 mg of magnesium, 80 mg of phosphorus, 0.8% of the total mass of gum arabic, 0.1% of the total mass of high acyl gellan gum, and the remainder is purified water. The particle size of the food is less than 1.0 μm. The pH value of the emulsion of the food is 7.0. After the emulsion of the food is centrifuged at 3000 rpm for 15 minutes, the precipitation rate is 1.1%.

[0095] The preparation method of the protein peptide comprises the following steps: mixing the soybean protein and the whey protein in a mass ratio of soy protein: whey protein=10:5 to obtain a mixed protein, then adding purified water 10 times the mass of the mixed protein, adjusting the pH to 9, adding 0.8% by mass of the mixed protein and nattokinase with an enzyme activity of 50,000 U / g, enzymolyzing at 65°C for 60 minutes, then adjusting the pH to 5.8, adding 0.3% by mass of the mixed protein and ficin with an enzyme activity of 500,000 U / g, enzymolyzing at 65°C for 90 minutes, heating to 85°C to inactivate the enzyme for 25 minutes, cooling to room temperature, filtering through a 3KDa ultrafiltration membrane, taking the filtrate below 3KDa, freeze-drying, and breaking up to obtain the protein peptide.

[0096] Among them, fat includes medium chain triglycerides (MCT) and vegetable oil, the content of medium chain triglycerides (MCT) is 0.5g, and the rest is vegetable oil; the vegetable oil is a mixture of sunflower oil and olive oil in equal mass ratio. Carbohydrates are a mixture of glucose, monosaccharides and lactose. Sodium is a mixture of sodium pyrophosphate and sodium citrate in equal mass ratio. Potassium is a mixture of potassium phosphate and potassium gluconate in equal mass ratio. Calcium is a mixture of calcium pyrophosphate and calcium lactate in equal mass ratio. Magnesium is magnesium citrate. Phosphorus is phytic acid.

[0097] The method for preparing the above-mentioned stable emulsion-type nutritional food comprises the following steps:

[0098] S1, raw material pretreatment:

[0099] S1.1: Add protein peptide, nicotinamide, vitamin B1, vitamin B2, vitamin B6, vitamin B12 and folic acid into 40% by volume of purified water to prepare a uniform liquid I;

[0100] S1.2: Add vitamin A, vitamin D, vitamin E and vitamin K2 to fat, and use an emulsifier to perform high-speed shear emulsification at 10,000 rpm for 20 minutes to prepare a uniform vitamin emulsion II;

[0101] S1.3: Take the remaining 60% volume portion of purified water, heat it to 60°C, add gum arabic and high acyl gellan gum in sequence under stirring at 500 rpm, continue stirring until completely dissolved, then add carbohydrate, continue stirring to dissolve evenly, to obtain colloidal solution III;

[0102] S1.4: Premix sodium, potassium, calcium, magnesium and phosphorus to obtain powder IV;

[0103] S2, Classification Sterilization:

[0104] S2.1: Use pasteurization method to sterilize liquid I at 70℃ for 50min to obtain sterilized liquid

[0106] S2.2: sterilize the vitamin emulsion II at 60°C for 40 min using heat sterilization;

[0107] S2.3: sterilize the colloidal solution III at 130°C for 5 seconds using a high temperature instantaneous sterilization method to obtain a sterilized colloidal solution III;

[0108] S2.4: Use dry heat sterilization to sterilize powder IV at 160℃ for 4h; dry hot air denatures the protein of microorganisms and concentrates electrolytes to cause poisoning, thereby killing microorganisms and obtaining sterilized powder IV;

[0109] S3, Hybrid:

[0110] Under aseptic conditions: add the sterilized powder IV to the sterilized liquid I, stir and mix at 600 rpm for 10 minutes to obtain liquid V; under continuous stirring, add liquid V to the sterilized colloidal solution III, continue stirring and mixing for 20 minutes, then add the sterilized vitamin emulsion II, continue stirring and mixing for 10 minutes to fully emulsify the whole system, adjust the pH value to 7.0, and obtain a mixed emulsion;

[0111] S4, homogenization:

[0112] Under sterile conditions: homogenizing the mixed emulsion at a homogenizing pressure of 50 MPa, a homogenizing temperature of 40° C., and a homogenizing cycle of 3 times to obtain a homogenized semi-finished emulsion;

[0113] S5, Sterilization and Packaging:

[0114] The semi-finished emulsion was sterilized at 80°C for 15 minutes, then rapidly cooled to room temperature and packaged in 100 mL packages to obtain an emulsion product.

[0115] In the above embodiments, gum arabic is sourced from Henan Mingang Food Ingredients Co., Ltd.; and high acyl gellan gum is sourced from Qingdao Huazhiyuan Food Additives Co., Ltd.

[0116] Comparative Example 1

[0117] In each bag of emulsion, gum arabic accounts for 0.1% of the total mass, and high acyl gellan gum accounts for 0.0005% of the total mass; other parameters and methods are the same as those in Example 1.

[0118] Comparative Example 2

[0119] In each bag of emulsion, gum arabic accounts for 2% of the total mass, and high acyl gellan gum accounts for 0.3% of the total mass; other parameters and methods are the same as those in Example 1.

[0120] Comparative Example 3

[0121] No protein peptides were prepared, and the content of protein peptides was directly replaced by mixed protein (soy protein: whey protein = 7:4; other parameters and methods were the same as in Example 1.

[0122] Comparative Example 4

[0123] The mixed protein was not enzymatically hydrolyzed with ficin; other parameters and methods were the same as in Example 1.

[0124] Comparative Example 5

[0125] The mixed protein was not enzymolyzed by nattokinase; other parameters and methods were the same as in Example 1.

[0126] Comparative Example 6

[0127] In the preparation method, S2 is omitted and sterilization is performed by classification; in S4, the sterilization temperature is 125° C. and the sterilization time is 10 min; other parameters and methods are the same as in Example 1.

[0128] Comparative Example 7

[0129] The preparation method is as follows: take purified water and heat it to 55°C, add gum arabic and high acyl gellan gum in sequence under stirring at 400rpm, continue stirring until completely dissolved, then add other ingredients, stir and mix at 550rpm for 40min, adjust the pH value to 6.5, and obtain a mixed emulsion; under sterile conditions: homogenize the mixed emulsion, the homogenization pressure is 40MPa, the homogenization temperature is 35°C, the homogenization cycle number is 2 times, and obtain a homogenized semi-finished emulsion; sterilize the semi-finished emulsion at 125°C for 10min, then quickly cool to room temperature, and package, each package is 100mL, to obtain an emulsion product. The content of food emulsion ingredients is the same as in Example 1.

[0130] The emulsion products of the above-mentioned embodiments and comparative examples were subjected to stability testing.

[0131] 1. Centrifugal stability test:

[0132] Weigh the mass of the empty centrifuge tube, accurately measure 10 mL of the emulsion product and place it in the centrifuge tube, weigh the total mass of the centrifuge tube with the emulsion product, set the speed to 3000 rpm, and the centrifugation time to 15 min. After the centrifugation is completed, take out the centrifuge tube, discard the upper liquid, retain the precipitate, weigh the total mass of the centrifuge tube with the precipitate, and calculate the precipitation rate. The results are shown in Table 1 below.

[0133] Calculation method: (1) The mass of the empty centrifuge tube is calculated as Nempty; the total mass of the centrifuge tube with the emulsion product is calculated as Ntotal; the mass of the emulsion product is calculated as N1, N1 = Ntotal - Nempty; (2) The total mass of the centrifuge tube with the sediment is calculated as Nsediment; the mass of the sediment is calculated as N2, N2 = Nsediment - Nempty; (3) Sedimentation rate = N2 / N1 × 100%.

[0134] 2. Particle size stability test:

[0135] 5 ml of the newly prepared emulsion product was diluted 30 times, and the maximum particle size was measured using a laser particle size analyzer; the results are shown in Table 1 below.

[0136] Table 1 Centrifugal stability and particle size stability test results

[0137] Sample Sedimentation rate % Maximum particle size μm Sample Sedimentation rate % Maximum particle size μm Example 1 0.9 0.63 Comparative Example 3 2.9 1.32 Example 2 0.5 0.45 Comparative Example 4 1.6 0.78 Example 3 1.1 0.87 Comparative Example 5 1.5 0.73 Comparative Example 1 2.4 0.79 Comparative Example 6 2.7 2.94 Comparative Example 2 1.9 4.36 Comparative Example 7 3.2 6.45

[0138] It can be seen from the above results that the emulsions of Examples 1 to 3 have good suspension, good anti-precipitation, and good dispersibility, without large particle agglomeration. From the results of Comparative Example 1, it can be seen that the amount of Arabic gum and high acyl gellan gum added is small, the emulsion suspension is poor, resulting in a larger precipitation rate. From the results of Comparative Example 2, it can be seen that the amount of Arabic gum and high acyl gellan gum added is large, the emulsion dispersibility deteriorates, particles are easily agglomerated, and the maximum agglomeration particle size becomes larger. From the results of Comparative Example 3, it can be seen that the content of protein peptides is directly replaced by mixed protein, which affects the mixed dispersibility, the centrifugal stability deteriorates, and the maximum particle size becomes larger. From the results of Comparative Examples 4 and 5, it can be seen that the mixed protein does not use fig proteinase for enzymolysis, or does not use nattokinase for enzymolysis, which has little effect on centrifugal stability and particle size stability. From the results of comparative example 6, it can be seen that in the preparation method, S2 is omitted and sterilization is carried out in a classified manner; in S4, the sterilization temperature is 125°C and the sterilization time is 10 min; a certain amount of insoluble substances will precipitate and agglomerate, resulting in a larger precipitation rate and a larger maximum particle size. From the results of comparative example 7, it can be seen that after the preparation method is changed, the mixing homogeneity becomes worse and agglomeration is easy, and the insoluble substances precipitate and participate in agglomeration during high temperature sterilization, resulting in a larger precipitation rate and a larger maximum particle size.

[0139] 3. Storage stability test:

[0140] Take multiple 10mL emulsion product samples and place them at different temperatures: 4℃, 25℃, 37℃, 45℃. At different time points: 7 days, 15 days, 30 days, observe the appearance changes of the emulsion products, including whether there is discoloration, fat floating, precipitation, flocculation, etc. At the same time, combined with the centrifugal stability test method of Experiment 1, the centrifugal sedimentation rate after a certain period of time at different temperatures is determined. The results are shown in Table 2 below.

[0141] Appearance change rating:

[0142] Grade A (good stability): The emulsion product has no visible changes, the color remains uniform, there is no fat floating, precipitation or flocculation. The overall state is the same as the initial state, the system is uniform and stable, and the fluidity is good.

[0143] Grade B (slight change): The color changes slightly, but the degree of change is small and basically does not affect the overall appearance of the product. For example, the color becomes slightly lighter or darker, but it is still within the acceptable range. There is a very small amount of fat floating (the thickness of the fat layer is less than 0.1mm) or very slight precipitation (the volume of the precipitation accounts for less than 1% of the total volume). The product can quickly return to a uniform state after gentle shaking. There is a very slight flocculation phenomenon, which can only be found when carefully observed, and has little effect on the fluidity of the product.

[0144] Grade C (obvious change): The color changes significantly, and the naked eye can clearly distinguish the difference from the initial color, which affects the sensory quality of the product. A certain amount of fat floats up (the thickness of the fat layer is between 0.1-1mm) or precipitates (the volume of the precipitate accounts for 1%-5% of the total volume). The product can return to a uniform state after shaking, but it takes a certain amount of time to reach a relatively uniform state again. The flocculation phenomenon is relatively obvious, and the fluidity of the product is affected to a certain extent, such as a slight obstruction can be felt when pouring.

[0145] Grade D (serious change): The color change is very significant. The product appearance color is very different from the initial state and no longer meets the appearance characteristics of the product. A large amount of fat floats or precipitates. It is difficult to restore the uniform state after shaking. The product has obvious stratification. Severe flocculation occurs. The fluidity of the product is significantly deteriorated, and even coagulation or gelation may occur. The physical state of the product has changed substantially and cannot be used normally.

[0146] Table 2 Storage stability test results

[0147]

[0148]

[0149]

[0150] From the above results, it can be seen that the emulsions of Examples 1 to 3 have good dispersibility and sterilization effects, are not easy to separate and precipitate, and effectively improve storage stability. From the results of Comparative Examples 1 and 2, it can be seen that too little or too much addition of gum arabic and high acyl gellan gum will affect the stability of the system. From the results of Comparative Examples 3 to 5, it can be seen that the content of protein peptides is directly replaced by mixed protein, or the mixed protein is not enzymatically hydrolyzed by ficin, or the mixed protein is not enzymatically hydrolyzed by nattokinase. The different molecular structures have different degrees of influence on storage stability. From the results of Comparative Example 6, it can be seen that in the preparation method, S2 is omitted and sterilized by classification; in S4, the sterilization temperature is 125°C and the sterilization time is 10min; it will cause a certain amount of insoluble substances to precipitate and agglomerate, and the oil will float, resulting in reduced storage stability. From the results of Comparative Example 7, it can be seen that after the preparation method is changed, the mixing homogeneity is poor, it is easy to agglomerate, and the insoluble substances are precipitated and participate in agglomeration during high-temperature sterilization, and the oil floats, resulting in a significant reduction in storage stability.

Claims

1. A stable emulsion nutritional food, characterized in that: The food is in the form of a 100 mL bag of emulsion, and each bag of emulsion contains the following ingredients: protein peptide 3.2g~10.0g, fat 2.3g~4.0g, carbohydrate 5g~15g, vitamin A 9μg~55μgRE, vitamin D 0.19μg~0.75μg, vitamin E 0.5mg~4.5mgα-TE, vitamin K20.19μg~5μg, niacinamide 1.8mg~3mg, vitamin B10.05mg~0.6mg, vitamin B20.05mg~0.6mg, vitamin B60.06mg~0.6mg, vitamin B120.05μg~1.0μg, folic acid 5.3μg~10μg, sodium 60mg~200mg, potassium 60mg~200mg, calcium 30mg~150mg, magnesium 10mg~100mg, phosphorus 20mg~80mg, gum arabic accounts for 0.3%~0.8% of the total mass, high acyl gellan gum accounts for 0.001%~0.1% of the total mass, and the balance is purified water.

2. A stable emulsion nutritional food according to claim 1, characterized in that: The preparation method of the protein peptide comprises the following steps: mixing the soybean protein and the whey protein according to the mass ratio of soybean protein: whey protein=(5-10):(3-5) to obtain a mixed protein, then adding purified water 8 to 10 times the mass of the mixed protein, adjusting the pH to 8.5-9, adding 0.5% to 0.8% by mass of nattokinase to the mixed protein, performing enzymolysis at 60 to 65°C for 50 to 60 minutes, then adjusting the pH to 5.5 to 5.8, adding 0.1% to 0.3% by mass of ficin to the mixed protein, performing enzymolysis at 60 to 65°C for 60 to 90 minutes, heating to inactivate the enzyme, cooling to room temperature, filtering through a 3KDa ultrafiltration membrane, taking the filtrate below 3KDa, freeze-drying, and breaking up to obtain the protein peptide.

3. A stable emulsion nutritional food according to claim 2, characterized in that: The enzyme activity of the nattokinase is 20,000 U / g to 50,000 U / g, the enzyme activity of the ficin is 300,000 U / g to 500,000 U / g, the temperature for heating and inactivating the enzyme is 80° C. to 85° C., and the time for heating and inactivating the enzyme is 15 min to 25 min.

4. The stable emulsion nutritional food according to claim 1, characterized in that: The fat includes medium chain triglycerides (MCT) and vegetable oil, the content of the medium chain triglycerides (MCT) is 0.3g to 0.5g, and the balance is vegetable oil; the vegetable oil is at least one of rapeseed oil, soybean oil, sunflower oil, and olive oil.

5. The stable emulsion nutritional food according to claim 1, characterized in that: The carbohydrate is at least one of maltodextrin, oligofructose, glucose, monosaccharide, and lactose; the sodium is at least one of sodium chloride, sodium phosphate, sodium pyrophosphate, and sodium citrate; the potassium is at least one of potassium chloride, potassium phosphate, and potassium gluconate; the calcium is at least one of calcium phosphate, calcium pyrophosphate, and calcium lactate; the magnesium is at least one of magnesium phosphate and magnesium citrate; and the phosphorus is at least one of phytic acid and potassium dihydrogen phosphate.

6. The stable emulsion nutritional food according to claim 1, characterized in that: The emulsion pH value of the food is 6.0-7.

0.

7. The stable emulsion nutritional food according to claim 1, characterized in that: The particle size of the food is less than 1.0 μm.

8. The stable emulsion nutritional food according to claim 1, characterized in that: After the emulsion of the food is centrifuged at 3000 rpm for 15 minutes, the sedimentation rate is no more than 2%.

9. A method for preparing a stable emulsion-type nutritional food, used for preparing the stable emulsion-type nutritional food according to claim 1, characterized in that: The preparation method comprises the following steps: S1, raw material pretreatment: S1.1: Add protein peptide, niacinamide, vitamin B1, vitamin B2, vitamin B6, vitamin B12 and folic acid into 30% to 40% by volume of purified water to prepare a uniform liquid I; S1.2: Add vitamin A, vitamin D, vitamin E and vitamin K2 to fat, and use an emulsifier to perform high-speed shear emulsification at 8000 rpm to 10000 rpm to prepare a uniform vitamin emulsion II; S1.3: Take the remaining 60% to 70% of the volume of purified water, heat it to 50°C to 60°C, add gum arabic and high acyl gellan gum in sequence under stirring at 300 rpm to 500 rpm, continue stirring until completely dissolved, then add carbohydrates, continue stirring to dissolve evenly, and obtain colloidal solution III; S1.4: Premix sodium, potassium, calcium, magnesium and phosphorus to obtain powder IV; S2, Classification Sterilization: S2.1: Use pasteurization to sterilize liquid I at 60°C to 70°C for 30 min to 50 min to obtain sterilized liquid I; S2.2: Use heat sterilization to sterilize the vitamin emulsion II at 50°C to 60°C for 30min to 40min. After sterilization, the vitamin emulsion II; S2.3: Using a high temperature instantaneous sterilization method, sterilize the colloid solution III at 120°C to 130°C for 3s to 5s to obtain a sterilized colloid solution III; S2.4: Use dry heat sterilization to sterilize powder IV at 140℃~160℃ for 2h~4h; dry hot air denatures the protein of microorganisms and concentrates electrolytes to cause poisoning, thereby killing microorganisms and obtaining sterilized powder IV; S3, Hybrid: Add the sterilized powder IV to the sterilized liquid I, and stir and mix evenly at 500rpm-600rpm to obtain liquid V; under continuous stirring, add liquid V to the sterilized colloidal solution III, and continue to stir and mix evenly, then add the sterilized vitamin emulsion II, and continue to stir and mix evenly, so that the whole system is fully emulsified and evenly obtained to obtain a mixed emulsion; S4, homogenization: The mixed emulsion is homogenized at a homogenization pressure of 30 MPa to 50 MPa, a homogenization temperature of 30° C. to 40° C., and a homogenization cycle of 2 to 3 times to obtain a homogenized semi-finished emulsion; S5, Sterilization and Packaging: The semi-finished emulsion was sterilized at 75°C to 80°C for 10 to 15 minutes, then rapidly cooled to room temperature, and packaged in 100 mL packages to obtain an emulsion product.

10. The method for preparing a stable emulsion-type nutritional food according to claim 9, characterized in that: In S3, the mixing is performed under aseptic conditions; in S4, the homogenization is performed under aseptic conditions; in S3, the mixed emulsion is adjusted to a pH value of 6.0 to 7.0.

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