Preparation method of iron supplement composition and iron supplement composition

Abstract

The invention relates to a preparation method of an iron supplement composition and the iron supplement composition. The preparation method comprises the following steps: dissolving highly branched cyclodextrine in a certain amount of water, then adding ferric salt and a composite antioxidant, uniformly mixing, carrying out high-speed shearing, homogenizing under a certain pressure, and finally, carrying out spray drying in a spray drying tower, thereby obtaining the high-molecular material. Therefore, the iron supplement composition which is high in bioavailability, good in oxidation resistance, strong in moisture absorption resistance, good in water solubility, free of rust flavor and small in irritation to intestines and stomach is obtained. The preparation method of the iron supplement composition has the advantages of industrial-scale production, simple operation process, low cost, stable product quality, long shelf life, convenience in storage and the like.

Description

Technical Field

[0001] The present application relates to the field of health care product preparation, and in particular to a preparation method of an iron supplement composition and an iron supplement composition. Background Art

[0002] Iron is the most abundant trace element in the human body and an important component of blood. Many life activities require iron. The physiological function of iron in the human body is mainly Fe 2+ Currently, the main iron salts added to food are ferrous sulfate, ferrous lactate, and ferrous gluconate. 2+ It is extremely unstable, easily oxidized and discolored, and produces peculiar smell. Adding it to food not only fails to strengthen the food, but also affects the sensory properties and shelf life of the food, and even produces toxic side effects on the human body, which seriously affects its application in food. However, the existing technology uses ethanol aqueous solution as a wetting agent for spraying, and then performs wet extrusion granulation, spheronization, and finally hot air drying, screening and packaging. The process is cumbersome, resulting in a long drying cycle, and easily causing uneven product particles that need to be screened, which is not convenient for continuous production and has low production efficiency. Summary of the invention

[0003] In view of this, the present application proposes a method for preparing an iron supplement composition and an iron supplement composition, which has a simple operation process and stable product quality, thereby improving production efficiency.

[0004] According to one aspect of the present application, a method for preparing an iron supplement composition is provided, comprising the following steps: gelatinizing a waxy corn starch suspension, adding starch branching enzyme for enzymolysis, and drying the supernatant in the solution after enzymolysis to obtain highly branched cyclodextrin; mixing the highly branched cyclodextrin with water, and adding iron salt, antioxidant and antioxidant enhancer to obtain a mixed solution; shearing the mixed solution at a high speed to obtain a pre-emulsion; homogenizing the pre-emulsion to obtain a final emulsion; and drying the final emulsion.

[0005] In one achievable manner, the step of gelatinizing the waxy corn starch suspension and then adding starch branching enzyme for enzymolysis further includes: weighing waxy corn starch and adding it into water to prepare a 20%-50% (W / V) suspension, adjusting the pH value to 3.0-6.0, and treating at 100°C-120°C for 20min-40min to gelatinize the starch; cooling the gelatinized starch solution to 60°C-70°C, adding 50u-500u of the starch branching enzyme per gram of the waxy corn starch, and enzymolyzing at 60°C-70°C for 6h-12h, and then adjusting the temperature to 100°C and maintaining for 20min-30min to inactivate the enzyme.

[0006] In one achievable manner, the drying of the supernatant in the solution after enzymatic hydrolysis also includes: cooling the solution after the enzymatic hydrolysis reaction to room temperature, centrifuging at a centrifugal force of 8000×g-10000×g for 10min-15min, removing insoluble precipitates, and obtaining the supernatant; and spray-drying the solution after filtering the supernatant through a filter membrane, wherein the inlet air temperature of the spray drying is 165℃-185℃, and the outlet air temperature is 80℃-90℃.

[0007] In one achievable manner, the method for preparing the mixed solution further includes: adding the highly branched cyclodextrin and water into a beaker, stirring electrically in a 50°C water bath for 10 min-15 min, adding the iron salt, the antioxidant and the antioxidant enhancer, and stirring electrically in a 50°C water bath for 15 min-20 min to obtain the mixed solution.

[0008] In one achievable manner, the method for preparing the pre-emulsion further comprises: shearing the mixed solution at a high speed for 5 min-10 min at a rotation speed of 8000-10000 rpm to obtain the pre-emulsion.

[0009] In one achievable manner, the method for preparing the final emulsion further comprises: pouring the pre-emulsion into a high-pressure homogenizer at a homogenization pressure of 20 MPa-40 MPa, and obtaining the final emulsion after multiple steps of homogenization.

[0010] According to another aspect of the present application, there is provided an iron supplement composition, which is prepared by the preparation method of any of the above-mentioned iron supplement compositions, and comprises: the iron salt, the highly branched cyclodextrin, the antioxidant and the antioxidant synergist; the mass percentage of the iron salt is 5%-20%, the mass percentage of the highly branched cyclodextrin is 65%-85%, the mass percentage of the antioxidant is 0.1%-5%, and the mass percentage of the antioxidant synergist is 0.1%-1.5%.

[0011] In one achievable manner, the iron salt is one of ferrous sulfate, ferrous lactate and ferrous gluconate.

[0012] In one achievable manner, the highly branched cyclodextrin has a cyclic structure in which glucose is bonded to the non-reducing end of dextrin via an α-1,6 glycosidic bond, and the DE value is 0.5-8.

[0013] In one achievable manner, the antioxidant is ascorbic acid; and the antioxidant synergist is one of citric acid, lactic acid, pyruvic acid, succinic acid, and tartaric acid.

[0014] Beneficial effects of the present application: highly branched cyclodextrin is generated by the cyclization reaction of waxy corn starch through branching enzymes, has good solubility and contains almost no low molecular weight dextrin, and is difficult to absorb moisture and agglomerate; the larger molecular weight and narrower molecular weight distribution range enable it to have higher coating performance, so that it is not easily oxidized by factors such as humidity, oxygen, and light from the outside. At the same time, the antioxidant ascorbic acid can promote the dissolution of ferrous iron, effectively preventing the insolubility of ferrous iron in a high pH environment and the oxidation of divalent iron to trivalent iron. It can be seen from this that the present invention can be used to obtain an iron product with excellent water solubility, antioxidant properties, hygroscopicity, and taste, and it is safer to use without using organic solvents.

[0015] Other features and aspects of the present application will become apparent from the following detailed description of exemplary embodiments with reference to the attached drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate exemplary embodiments, features, and aspects of the present application and, together with the description, serve to explain the principles of the present application.

[0017] Figure 1 A line graph showing the comparison of the oxidative stability of the iron supplement composition of the present application embodiment and the existing iron supplement composition;

[0018] Figure 2 A line graph showing the change in hygroscopicity of the iron supplement composition according to the embodiment of the present application and the existing iron supplement composition over time. DETAILED DESCRIPTION

[0019] Various exemplary embodiments, features and aspects of the present application will be described in detail below with reference to the accompanying drawings. The same reference numerals in the accompanying drawings represent elements with the same or similar functions. Although various aspects of the embodiments are shown in the accompanying drawings, the drawings are not necessarily drawn to scale unless otherwise specified.

[0020] Among them, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", "axial", "radial", "circumferential" and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present application or simplifying the description, and do not indicate or imply that the referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present application.

[0021] In addition, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of the features. In the description of this application, the meaning of "plurality" is two or more, unless otherwise clearly and specifically defined.

[0022] The word “exemplary” is used exclusively herein to mean “serving as an example, example, or illustration.” Any embodiment described herein as “exemplary” is not necessarily to be construed as preferred or advantageous over other embodiments.

[0023] In addition, in order to better illustrate the present application, numerous specific details are given in the following specific embodiments. It should be understood by those skilled in the art that the present application can also be implemented without certain specific details. In some examples, methods, means, components and circuits well known to those skilled in the art are not described in detail in order to highlight the subject matter of the present application.

[0024] According to one aspect of the present application, a method for preparing an iron supplement composition is provided, comprising the following steps: gelatinizing a waxy corn starch suspension, adding starch branching enzyme to hydrolyze it, and drying the supernatant in the hydrolyzed solution to obtain highly branched cyclodextrin; mixing the highly branched cyclodextrin with water, and adding iron salt, antioxidant and antioxidant enhancer to obtain a mixed solution; shearing the mixed solution at a high speed to obtain a pre-emulsion; homogenizing the pre-emulsion to obtain a final emulsion; and drying the final emulsion.

[0025] In one achievable method, gelatinizing the waxy corn starch suspension and then adding starch branching enzyme for enzymolysis further includes: weighing waxy corn starch and adding it into water to prepare a 20%-50% (W / V) suspension, adjusting the pH value to 3.0-6.0, and treating at 100°C-120°C for 20min-40min to gelatinize the starch; cooling the gelatinized starch solution to 60°C-70°C, adding 50u-500u of starch branching enzyme per gram of waxy corn starch, and enzymolyzing at 60°C-70°C for 6h-12h, and then adjusting the temperature to 100°C and maintaining for 20min-30min to inactivate the enzyme.

[0026] In one achievable method, drying the supernatant in the solution after enzymatic hydrolysis also includes: cooling the solution after the enzymatic hydrolysis reaction to room temperature, centrifuging at a centrifugal force of 8000×g-10000×g for 10min-15min, removing insoluble precipitates, and obtaining a supernatant; and spray-drying the solution after filtering the supernatant through a filter membrane, wherein the inlet air temperature of the spray drying is 165℃-185℃, and the outlet air temperature is 80℃-90℃.

[0027] In one achievable manner, the solid content of the iron salt, the highly branched cyclodextrin, the antioxidant and the antioxidant enhancer is selected to be 30%-40% by weight in total.

[0028] In one achievable manner, the method for preparing the mixed liquid further includes: adding highly branched cyclodextrin and water into a beaker, stirring electrically in a 50°C water bath for 10 min-15 min, adding iron salt, antioxidant and antioxidant enhancer, and stirring electrically in a 50°C water bath for 15 min-20 min to obtain a mixed liquid.

[0029] In one achievable manner, the method for preparing the pre-emulsion further comprises: shearing the mixed liquid at a high speed for 5 min-10 min at a rotation speed of 8000-10000 rpm to obtain the pre-emulsion.

[0030] In one achievable manner, the method for preparing the final emulsion further comprises: pouring the pre-emulsion into a high-pressure homogenizer, the homogenization pressure being 20 MPa-40 MPa, and obtaining the final emulsion after multiple homogenization steps. More specifically, the homogenization times are 2-3 times.

[0031] In one achievable manner, the final emulsion is dried by spray drying, and the process conditions of the spray drying are: an inlet air temperature of 160°C-180°C, and an outlet air temperature of 70°C-90°C.

[0032] According to another aspect of the present application, there is provided an iron supplement composition, which is prepared by the preparation method of any of the above-mentioned iron supplement compositions, and comprises: an iron salt, a highly branched cyclodextrin, an antioxidant and an antioxidant synergist; the mass percentage of the iron salt is 5%-20%, the mass percentage of the highly branched cyclodextrin is 65%-85%, the mass percentage of the antioxidant is 0.1%-5%, and the mass percentage of the antioxidant synergist is 0.1%-1.5%.

[0033] In one achievable manner, the iron salt is one of ferrous sulfate, ferrous lactate and ferrous gluconate.

[0034] In one achievable manner, the highly branched cyclodextrin is a cyclic structure in which glucose is bonded to the non-reducing end of dextrin by an α-1,6 glycosidic bond, and the DE (Dextrose Equivalent, glucose value) value is 0.5-8. The manufacturing method is to produce it from waxy corn starch through a cyclization reaction of a branching enzyme, and the molecular weight is 90-130KD, and it has a long chain with a helical structure.

[0035] In one achievable manner, the antioxidant is ascorbic acid; and the antioxidant enhancer is one of citric acid, lactic acid, pyruvic acid, succinic acid, and tartaric acid.

[0036] In view of the problems existing in the prior art, the present invention provides an iron supplement composition, wherein the highly branched cyclodextrin is generated by the cyclization reaction of waxy corn starch through a branching enzyme, has good solubility and contains almost no low molecular weight dextrin, and is difficult to absorb moisture and agglomerate; the larger molecular weight and narrower molecular weight distribution range enable it to have higher coating performance, so that it is not easy to oxidize from factors such as humidity, oxygen, and light outside; the spiral chain structure of different lengths can better wrap and cover the taste and odor components, and improve stability. At the same time, the antioxidant ascorbic acid can promote the dissolution of ferrous iron, promote its ionization and keep the ionic iron stably in a divalent form, effectively preventing the insolubility of ferrous iron in a high pH environment and the oxidation of divalent iron to trivalent iron; and organic acids such as citric acid, as antioxidant synergists, can form a stable complex with the antioxidant ascorbic acid on the one hand, improve the stability and activity of the antioxidant, and improve its antioxidant effect, and on the other hand effectively reduce the concentration of free ferrous ions in the solution to prevent it from being oxidized. It can be seen that the present invention can be used to obtain an iron product with excellent water solubility, antioxidant properties, hygroscopicity resistance and taste, and it is safer to use without using organic solvents.

[0037] Embodiment 1:

[0038] Weigh 450g of waxy corn starch and add it to water to prepare a 30% (W / V) suspension, adjust the pH value to 5.0, and treat at 100℃-120℃ for 30min to gelatinize the starch. The gelatinized starch solution is cooled to 65℃, 4.5g of starch branching enzyme is added, and enzymolysis is performed at 65℃ for 8h, and then the temperature is adjusted to 100℃ and maintained for 30min to inactivate the enzyme. The solution after the enzymolysis reaction is cooled to room temperature, centrifuged at 10000×g centrifugal force for 10min, insoluble precipitates are removed, and supernatant is obtained. The supernatant is filtered through a 0.22μm filter membrane, and the solution after membrane filtration is spray-dried, with an inlet air temperature of 170℃ and an outlet air temperature of 83℃, and a highly branched cyclodextrin product is collected.

[0039] Weigh 45 g of ferrous sulfate, 4.6 g of ascorbic acid, and 0.75 g of citric acid and dissolve them in 450 ml of deionized water, add 249.75 g of highly branched cyclodextrin, the solid content is 40%, stir electrically in a 50°C water bath for 15 min, shear the resulting mixture at high speed for 10 min, rotate at 10,000 rpm, and homogenize at a pressure of 20 MPa for two times, with an inlet air temperature of 175°C and an outlet air temperature of 80°C-90°C, and spray dry in a spray drying tower.

[0040] 5 g of the iron supplement composition prepared in Example 1 was dissolved in 100 ml of ultrapure water. The system was transparent without precipitation, and the ferrous content accounted for 89.12% of the total iron content. The product was relatively dry and had good solubility.

[0041] Embodiment 2:

[0042] Weigh 450g of waxy corn starch and add it to water to prepare a 30% (W / V) suspension, adjust the pH value to 5.0, and treat at 100℃-120℃ for 30min to gelatinize the starch. The gelatinized starch solution is cooled to 65℃, 4.5g of starch branching enzyme is added, and enzymolysis is performed at 65℃ for 8h, and then the temperature is adjusted to 100℃ and maintained for 30min to inactivate the enzyme. The solution after the enzymolysis reaction is cooled to room temperature, centrifuged at 10000×g centrifugal force for 10min, insoluble precipitates are removed, and supernatant is obtained. The supernatant is filtered through a 0.22μm filter membrane, and the solution after membrane filtration is spray-dried, with an inlet air temperature of 170℃ and an outlet air temperature of 83℃, and a highly branched cyclodextrin product is collected.

[0043] Weigh 45g of ferrous sulfate, 4.6g of ascorbic acid, and 0.75g of citric acid and dissolve them in 650ml of deionized water, add 249.75g of highly branched cyclodextrin, the solid content is 31.6%, stir electrically in a 50°C water bath for 15min, shear the resulting mixture at high speed for 10min, rotate at 10000 rpm, and homogenize at a pressure of 20MPa for two times, with an inlet air temperature of 175°C and an outlet air temperature of 80°C-90°C, and spray dry in a spray drying tower.

[0044] 5 g of the iron supplement composition prepared in Example 2 was dissolved in 100 ml of ultrapure water. The system was transparent without precipitation, and the ferrous content accounted for 86.77% of the total iron content. The product was relatively dry and had good solubility.

[0045] Embodiment 3:

[0046] Weigh 450g of waxy corn starch and add it to water to prepare a 30% (W / V) suspension, adjust the pH to 5.0, and treat at 100℃-120℃ for 30min to gelatinize the starch. The gelatinized starch solution is cooled to 65℃, 4.5g of starch branching enzyme is added, and enzymolysis is performed at 65℃ for 8h, and then the temperature is adjusted to 100℃ and maintained for 30min to inactivate the enzyme. The solution after the enzymolysis reaction is cooled to room temperature, centrifuged at 10000×g centrifugal force for 10min, insoluble precipitates are removed, and supernatant is obtained. The supernatant is filtered through a 0.22μm filter membrane, and the solution after membrane filtration is spray-dried with an inlet air temperature of 170℃ and an outlet air temperature of 83℃, and a highly branched cyclodextrin product is obtained by collection.

[0047] Weigh 45g of ferrous sulfate, 4.6g of ascorbic acid, and 0.75g of citric acid and dissolve them in 450ml of deionized water, add 249.75g of highly branched cyclodextrin, the solid content is 40%, stir electrically in a 50°C water bath for 15min, shear the resulting mixture at high speed for 10min, the speed is 10000 rpm, the homogenization pressure is 30MPa, homogenize twice, the inlet air temperature is 175°C, the outlet air temperature is 80°C-90°C, and spray-dry in a spray drying tower.

[0048] 5 g of the iron supplement composition prepared in Example 3 was dissolved in 100 ml of ultrapure water. The system was transparent without precipitation. The ferrous content accounted for 87.03% of the total iron content. The product had good solubility and the solution was clear.

[0049] Comparative Example 1:

[0050] Weigh 45g of ferrous sulfate, 4.6g of ascorbic acid, and 0.75g of citric acid and dissolve them in 450ml of deionized water, add 249.75g of existing common maltodextrin, the solid content is 40%, stir electrically in a 50℃ water bath for 15min, shear the resulting mixture at high speed for 10min, the speed is 10000 rpm, the homogenization pressure is 20MPa, homogenize twice, the inlet air temperature is 175℃, the outlet air temperature is 80℃-90℃, and spray-dry in a spray drying tower.

[0051] 5 g of the iron supplement composition prepared in Control Example 1 was dissolved in 100 ml of ultrapure water. The system was relatively clear without precipitation, and the ferrous content accounted for 74.10% of the total iron content. The product had poor flowability, severe wall sticking, and slow dissolution.

[0052] Comparative Example 2:

[0053] Weigh 45g of ferrous sulfate, 4.6g of ascorbic acid, and 0.75g of citric acid and dissolve them in 650ml of deionized water, add 249.75g of ordinary maltodextrin, the solid content is 31.6%, stir electrically in a 50℃ water bath for 15min, shear the resulting mixture at high speed for 10min, the speed is 10000 rpm, the homogenization pressure is 20MPa, homogenize twice, the inlet air temperature is 175℃, the outlet air temperature is 80℃-90℃, and spray-dry in a spray drying tower.

[0054] 5 g of the iron supplement composition prepared in Control Example 2 was dissolved in 100 ml of ultrapure water. The system was relatively clear without precipitation, and the ferrous content accounted for 71.9% of the total iron content. The product had poor flowability, severe wall sticking, and slow dissolution.

[0055] Comparative Example 3:

[0056] Weigh 45g of ferrous sulfate, 4.6g of ascorbic acid, and 0.75g of citric acid and dissolve them in 450ml of deionized water, add 249.75g of ordinary maltodextrin, with a solid content of 40%, stir electrically in a 50°C water bath for 15min, shear the resulting mixture at high speed for 10min, with a speed of 10000 rpm and a homogenization pressure of 30MPa, homogenize twice, with an inlet air temperature of 175°C and an outlet air temperature of 80°C-90°C, and spray dry in a spray drying tower.

[0057] 5 g of the iron supplement composition prepared in Control Example 3 was dissolved in 100 ml of ultrapure water. The system was relatively clear without precipitation, and the ferrous content accounted for 72.36% of the total iron content. The product had poor flowability, severe wall sticking, and slow dissolution.

[0058] like Figure 1 The oxidative stability of different iron supplement compositions prepared under spray drying process conditions is compared as shown in FIG. The high-stability iron supplement composition prepared by the spray drying process of the present application and the existing common maltodextrin iron supplement composition prepared under spray drying process conditions were subjected to storage experiments to observe their stability. The results are shown in FIG. Figure 1 As shown, the high-stable iron composition has a certain amount of highly branched cyclodextrin added as a filler, and this part of the filler plays a certain oxygen isolation role. At the same time, because a certain amount of antioxidant is added before spray drying, the oxidative stability of the high-stable iron composition is better than that of the ordinary maltodextrin iron composition.

[0059] like Figure 2 As shown in the figure, the moisture absorption and resorption of different iron preparation compositions prepared under the spray drying process are compared. The high-stability iron preparation composition prepared by the spray drying process of the present application and the conventional iron preparation composition prepared by the spray drying process are exposed to air to observe their moisture absorption. The results are shown in the figure. Figure 2 As shown, compared with the common iron composition, the hygroscopic phenomenon of the high-stable iron composition of the present application obtained by the spray drying process has been significantly improved. After being placed in the open for 24 hours, the hygroscopic weight gain rate of the high-stable iron composition is 42% less than that of the common iron composition. At the 48th hour, the hygroscopic weight gain rate of the high-stable iron composition of the present application is 47% less than that of the common iron composition. The anti-hygroscopic curves of the two are similar in shape, with a linear upward trend at the beginning. After the 48th hour, the weight gain is significantly reduced, and the curve tends to be stable. It is possible that the hygroscopic weight gain is close to saturation at this time. After being placed for 60 hours, the hygroscopic weight gain rate of the high-stable iron composition of the present application is 49% less than that of the existing common maltodextrin. This shows that the highly branched cyclodextrin added in the spray drying has a good anti-hygroscopic effect, so that iron salts can be better applied to food fortification carriers (such as milk powder) and extend their shelf life.

[0060] The following table shows the taste and smell comparison of different iron compositions prepared under spray drying process conditions.

[0061] Sample Odor suppression rate Taste inhibition rate Iron supplement composition of the present application 92％ 86％ Existing iron supplement composition 46％ 23％

[0062] The high-stable iron composition obtained by the spray-drying process of the present application and the common maltodextrin iron composition obtained under the existing spray-drying process conditions were dissolved in deionized water to the same concentration, and the amount of the odor component was measured using the electronic nose HERACLES II for 2 hours to calculate the inhibition rate. Each sample was dissolved in deionized water, and the taste masking was analyzed using the electronic taste system ASTREE, and the numerical change of the taste after dissolution was calculated as the inhibition rate. As shown above, the high-stable iron composition has a certain amount of highly branched cyclodextrin as a film-forming agent, and a certain barrier effect is played by encapsulating the substance in a long chain with a spiral structure, which better covers the flavor and taste, so that the iron smell of the high-stable iron composition is significantly improved compared with the common maltodextrin iron composition.

[0063] It should be noted that although the present application introduces a method for preparing an iron supplement composition and an iron supplement composition as described above, those skilled in the art will appreciate that the present application should not be limited thereto. In fact, the user can flexibly set various parameters according to personal preferences and / or actual application scenarios, as long as the design is reasonable.

[0064] The iron supplement composition provided by the present invention has high iron absorption rate and bioavailability, no bad smells such as iron smell, good water solubility, good antioxidant properties, strong anti-hygroscopicity, and is convenient for long-term storage, which is significantly better than iron products obtained by other preparation methods. And the preparation method of the iron supplement composition of the present application is used for production, the process is simple, and industrial-scale continuous production can be achieved, the cost is low, and the production efficiency is high.

[0065] The embodiments of the present application have been described above, and the above description is exemplary, not exhaustive, and is not limited to the disclosed embodiments. Many modifications and changes will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments. The selection of terms used herein is intended to best explain the principles of the embodiments, practical applications, or improvements to the technology in the market, or to enable other persons of ordinary skill in the art to understand the embodiments disclosed herein.

Claims

1. A method for preparing an iron supplement composition, characterized in that: The steps include: The waxy corn starch suspension is gelatinized, starch branching enzyme is added to hydrolyze the suspension, and the supernatant in the hydrolyzed solution is dried to obtain highly branched cyclodextrin; The highly branched cyclodextrin is mixed with water, and iron salt, antioxidant and antioxidant synergist are added to obtain a mixed solution; Shearing the mixed solution at high speed to obtain a pre-emulsified solution; Homogenizing the pre-emulsion to obtain a final emulsion; The final emulsion is dried.

2. The method for preparing the iron supplement composition according to claim 1, characterized in that: The step of adding starch branching enzyme to gelatinize the waxy corn starch suspension also includes: Weigh waxy corn starch and add it into water to prepare a 20%-50% (W / V) suspension, adjust the pH value to 3.0-6.0, and treat at 100°C-120°C for 20min-40min to gelatinize the starch; The gelatinized starch solution is cooled to 60-70°C, 50u-500u of the starch branching enzyme is added per gram of the waxy corn starch, and enzymolysis is performed at 60-70°C for 6h-12h, and then the temperature is adjusted to 100°C and maintained for 20min-30min to inactivate the enzyme.

3. The method for preparing the iron supplement composition according to claim 2, characterized in that: The step of drying the supernatant in the enzymolysis solution further comprises: The solution after the enzymatic hydrolysis reaction is cooled to room temperature, and centrifuged at a centrifugal force of 8000×g-10000×g for 10 min-15 min to remove insoluble precipitates to obtain the supernatant; The solution obtained by filtering the supernatant through a filter membrane is spray-dried, and the inlet air temperature of the spray-drying is 165° C.-185° C., and the outlet air temperature is 80° C.-90° C.

4. The method for preparing the iron supplement composition according to any one of claims 1 to 3, characterized in that: The preparation method of the mixed solution also includes: The highly branched cyclodextrin and water are added into a beaker, and the mixture is stirred in a water bath at 50° C. for 10 min-15 min by electric stirring. The iron salt, the antioxidant and the antioxidant synergist are added, and the mixture is stirred in a water bath at 50° C. for 15 min-20 min by electric stirring to obtain the mixed solution.

5. The method for preparing the iron supplement composition according to claim 4, characterized in that: The preparation method of the pre-emulsion also includes: The mixed solution is sheared at high speed for 5 min-10 min at a rotation speed of 8000-10000 rpm to obtain the pre-emulsion.

6. The method for preparing the iron supplement composition according to claim 5, characterized in that: The preparation method of the final emulsion also includes: The pre-emulsion is poured into a high-pressure homogenizer with a homogenization pressure of 20 MPa-40 MPa, and after multiple steps of homogenization, the final emulsion is obtained.

7. An iron supplement composition prepared by the preparation method of the iron supplement composition according to claims 1-6, characterized in that: include: The iron salt, the highly branched cyclodextrin, the antioxidant and the antioxidant synergist; The mass percentage of the iron salt is 5%-20%, the mass percentage of the highly branched cyclodextrin is 65%-85%, the mass percentage of the antioxidant is 0.1%-5%, and the mass percentage of the antioxidant synergist is 0.1%-1.5%.

8. The iron supplement composition according to claim 7, characterized in that The iron salt is one of ferrous sulfate, ferrous lactate and ferrous gluconate.

9. The iron supplement composition according to claim 7, characterized in that The highly branched cyclodextrin has a cyclic structure in which glucose is bonded to the non-reducing end of dextrin via an α-1,6 glycosidic bond, and the DE value is 0.5-8.

10. The iron supplement composition according to claim 7, characterized in that: The antioxidant is ascorbic acid; The antioxidant synergist is one of citric acid, lactic acid, pyruvic acid, succinic acid and tartaric acid.

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