Energy-controlling liquid nutritional composition and preparation method thereof

Abstract

The invention belongs to the technical field of special meal liquid nutrition, and discloses an energy-controlled liquid nutrition composition and a preparation method thereof, the energy-controlled liquid nutrition composition comprises the following components by mass: 2-10 parts of milk-derived protein, 0-3 parts of peptide, 3-12 parts of a carbohydrate raw material, 0.5-5 parts of vegetable oil, and 0.1-6 parts of a dietary fiber raw material; 0.05 to 0.5 part of vitamin premix, 0 to 0.1 part of mineral premix and 0 to 0.8 part of L-carnitine; 0.05-2 parts of an emulsifying agent, 0.01-1 part of a thickening agent, 0.05-1 part of a pH regulator, 0-0.1 part of a sweetening agent, 0-1 part of a flavor substance and the balance of water, and the total amount of the components is 100 parts. Through an emulsification technology and a complex nutrition system stabilization technology, the prepared liquid milk energy-control meal replacement product does not need to be brewed and can be drunk after a bottle and a bag are opened. The pH value of the prepared nanoscale emulsion product is neutral or nearly neutral, so that the high-quality milk-derived protein is stably applied, and the phenomena of precipitation, layering, fat floating and the like are avoided.

Description

Technical Field

[0001] The invention belongs to the technical field of special meal liquid nutrition, and in particular relates to a controlled energy liquid nutrition composition and a preparation method thereof. Background Art

[0002] The "Scientific Research Report on China's Dietary Guidelines (2021)" shows that with the economic development and urbanization process in the past 20 years, residents' lifestyles have changed significantly, the overall physical activity level of residents has declined, and high-energy-density foods, especially sugar and fat, have been consumed excessively, resulting in an imbalance between energy intake and consumption, leading to excess energy in the body, causing fat to accumulate in the body, and weight gain.

[0003] Energy consumption is directly related to body weight. In order to lose weight, the commonly used methods are to use relatively short-term starvation or semi-starvation methods, limit fluid intake, and excessive sweating to reduce weight. These measures will inhibit the resting metabolic rate, increase the risk of losing lean body mass, reducing glycogen reserves, and decreasing muscle strength, and even cause nutritional deficiencies, dehydration, or other serious medical problems. Therefore, while controlling energy intake, we must pay attention to nutritional balance.

[0004] People usually control their energy intake and thus their weight by dieting, which causes the body to be in a state of hunger for a long time, leading to malnutrition, dizziness, insomnia, fatigue, palpitations, susceptibility to colds, memory loss, rough and sallow skin, and even anxiety and depression. Therefore, in order to maintain normal physiological functions and health, people should control their weight by taking low energy, adequate protein, vitamins and minerals as the nutritional principle, and exercising properly to achieve a negative energy balance.

[0005] Among the existing sports nutrition foods, most are products that improve speed and explosive power (speed and strength category), relieve or delay sports fatigue (endurance category), and quickly restore physical fitness (post-exercise recovery category), or are products that aim to quickly or continuously provide energy (energy supplement category) and supplement protein for muscle growth and repair (protein supplement category). The products are generally in the form of solid or semi-solid preparations, such as energy bars (gels), protein bars, protein powder, etc., while meal replacement foods mostly focus on dietary fiber content, low calories, oil-free or low-oil products, and mostly use plant protein, and are instant foods with a small variety and low content of vitamins and minerals.

[0006] Chinese invention patent CN118436078B provides a preparation method and application of a stable protein / polysaccharide composite microemulsion, a microemulsion formed by whey protein, bovine collagen peptide, soybean polysaccharide and trehalose as main components, which has the effect of keeping the microemulsion system stable and promoting the absorption of functional ingredients in the gastrointestinal tract. The maximum whey protein content of the protein glue product made by the invention microemulsion can reach 20%, and after high-temperature sterilization, the microemulsion system still has good stability. However, in its technology, macronutrients are mainly proteins, provided by whey protein or peptides, and the raw material itself has good solubility. Soybean polysaccharides and trehalose are used as thickening stabilizers, and the amount is less, and the dietary fiber provided can be almost ignored, and it is an acidic system (pH3-5), although it is claimed to withstand high-temperature sterilization, the actual bactericidal strength is low, and many high-quality milk proteins cannot be stable under this pH condition.

[0007] Chinese invention patent CN 116406785 A provides a stabilizing system for emulsions of special medical formula foods, including components: water-soluble emulsifiers, water-soluble colloids, fat-soluble emulsifiers, and buffers, claiming to solve the stability problem that has plagued special medical food emulsion products for a long time. However, the actual effect is not ideal. All embodiments will produce stratification, that is, fat floating and protein sinking. The patent assumes that as long as it can be restored to a uniform emulsion after shaking, it is stable, so it does not fundamentally solve the problem of fat floating (creaming) and protein sinking (sedimentation). Summary of the invention

[0008] In order to overcome the above technical problems, the present invention provides a controlled energy liquid nutrition composition and a preparation method thereof. The controlled energy meal replacement liquid nutrition adjusts the energy supply ratio of carbon water and fat, appropriately increases the energy supply ratio of protein, adds dietary fiber, vitamins and minerals, has a complete range of nutrients, and improves the efficiency and degree of nutrient absorption through liquid nutrition stabilization technology to meet the nutritional needs of the target population.

[0009] The present invention adopts the following technical solutions: The controlled-energy liquid nutritional composition is composed of the following components: by mass, 2-10 parts of milk-derived protein, 0-3 parts of peptides, 3-12 parts of carbohydrate raw materials, 0.5-5 parts of vegetable oils, 0.1-6 parts of dietary fiber raw materials; 0.05-0.5 parts of vitamin premixes, 0-0.1 parts of mineral premixes, 0-0.8 parts of L-carnitine; 0.05-2 parts of emulsifiers, 0.01-1 parts of thickeners, 0.05-1 parts of pH regulators, 0-0.1 parts of sweeteners, 0-1 parts of flavoring substances, and the rest being water, totaling 100 parts including the water.

[0010] Preferably, the controlled energy liquid nutritional composition consists of the following components: by mass, 6.0-8.0 parts of milk protein, 2-3 parts of peptides, 9.0-11.5 parts of carbohydrate raw materials, 1-2 parts of vegetable oil, 1.0-2.5 parts of dietary fiber raw materials; 0.06-0.22 parts of vitamin premix, 0.01-0.04 parts of mineral premix, 0-0.7 parts of L-carnitine; 0.36-1.38 parts of emulsifier, 0.10-0.2 parts of thickener, 0.24 parts of pH adjuster, 0.14 parts of flavoring substances, and the rest is water, totaling 100 parts including water.

[0011] Preferably, the milk-derived protein is one or a combination of concentrated milk protein, micellar casein, and caseinate; the peptide is one or a combination of collagen peptides (fish skin, cow bone), whey protein peptides, wheat oligopeptides, and soybean peptides; the carbohydrate raw material is one or a combination of trehalose, isomalt, isomaltulose, maltitol, maltodextrin, fructose, and arabinose; the vegetable oil is one or a combination of linseed oil, low-erucic acid rapeseed oil, corn oil, coconut oil, sunflower oil, and medium-chain triglycerides; and the dietary fiber raw material is one or a combination of oligofructose, stachyose, polydextrose, resistant dextrin, inulin, and galactomannan.

[0012] Preferably, the thickener is one or a combination of carrageenan, gellan gum, sodium alginate, soybean polysaccharide, gum arabic, microcrystalline cellulose, sodium carboxymethyl cellulose, and the pH adjuster is one or a combination of citrate, phosphate, tripolyphosphate, polyphosphate, and pyrophosphate.

[0013] A method for preparing a controlled energy liquid nutritional composition comprises the following steps: (1) Weighing: Weigh each material according to the prescription amount and set aside; sol materials are mixed separately; (2) Sol (preparation of stable system): Weigh 20-40 parts of hot water (60-90°C) and place it in a suitable liquid preparation container. Turn on the shearing method. Add the weighed thickener under the shearing condition of 6000-12000 r / min, shear and dissolve it. Then add the carbohydrate raw material, mineral premix, and pH adjuster. Wait until they are all dispersed in the water and no undissolved particles are observed by naked eye. (3) Protein hydration: Weigh 20-40 parts of hot water and add it to the above sol solution, keep the water temperature at 50-70° C., start shearing, and slowly add the weighed lactogen protein and peptide raw materials at a shearing speed of 6000-12000 r / min. Shear for 10-20 minutes. Visually observe that the liquid structure is uniform and there are no undissolved particles. Keep warm and hydrate for 10-40 minutes to prepare a protein hydration solution. (4) Water-oil emulsification: Weigh 5-10 parts of hot water, place it in a suitable liquid preparation container, start shearing, add the weighed water phase materials dietary fiber raw materials and emulsifier under the shearing condition of 6000-12000 r / min, and after the water phase is completely dissolved, place it in a high shear homogenizer, slowly add vegetable oil at a speed of 6000-12000 r / min, and continue shearing and homogenizing for 10-30 minutes to obtain a water-oil emulsion for use; (5) Mixing and homogenizing: uniformly mixing the water-oil emulsion and the protein hydration liquid; (6) Volume adjustment: Add vitamin premix and flavoring materials simultaneously, stir and mix thoroughly, and adjust the volume; (7) High-pressure homogenization: Add to a high-pressure homogenizer and homogenize 1-3 times at 25-50 MPa; (8) UHT sterilization: high temperature instantaneous sterilization at 135-142° C. for 10-20 s and aseptic cold filling are used to prepare the composition.

[0014] Compared with the prior art, the present invention has the following beneficial effects: This patent uses emulsification technology and complex nutritional system stabilization technology to produce a liquid dairy meal replacement energy control product that does not require brewing and can be drunk right after opening the bottle or bag, making it easy to eat. It is rich in dietary fiber and also replenishes water.

[0015] This technology incorporates the three major macronutrients of protein, fat, carbohydrates and dietary fiber into a complex liquid system for stable coexistence, in which protein provides 40% or more of energy, while macronutrients (such as calcium and phosphorus), trace elements (such as iron, iodine, zinc, selenium), fat-soluble vitamins (vitamin A, vitamin D, vitamin E) and water-soluble vitamins (vitamin B1, vitamin B2, vitamin B6, vitamin B 12 , pantothenic acid, folic acid, niacin, biotin, vitamin C) and uses UHT ultra-high temperature instantaneous sterilization technology. The nutrients are heated for a short time, which minimizes the loss of unstable vitamins, has a longer shelf life, and is more suitable for industrial production.

[0016] Milk protein is prone to precipitation, stratification, water separation, etc. in a complete nutritional emulsion system, and fat is prone to creaming and mottled. The nano-scale emulsion product prepared by the present invention overcomes the above problems, and has a neutral or nearly neutral pH, so that high-quality milk-derived protein can be stably used without precipitation, stratification, fat floating, etc.

[0017] This technology is not only applicable to special dietary foods such as sports nutrition foods, but also to special food fields such as health foods and special medical formula foods. The complete nutritional liquid emulsion product prepared by the present invention has a particle size as small as nanometers, a palatable viscosity of the composition, a viscosity after UHT sterilization of generally 10-30mPa·s, and a typical viscosity after UHT sterilization of 15-20mPa·s, a fine texture, smooth entrance, and high bioavailability. It is not only more convenient to take than solid products and semi-solid products, but also improves the nutritional value (the degree to which the nutrients and energy contained in the food meet the needs of the human body) and the absorption rate of the food.

[0018] The composition achieves a narrow particle size distribution. The general particle size distribution after UHT sterilization is D10 0.1-0.3μm, D50 0.2-0.4μm, D90 0.3-1μm, D[4,3] 0.2-10μm; the typical particle size distribution after UHT sterilization is D10 = 0.197μm, D50 = 0.261μm, D90 = 0.352μm, D[4,3] = 0.281μm (see the typical particle size distribution diagram Figure 2 as shown). BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 It is an overall schematic diagram of the process flow chart of the present invention; Figure 2 This is a typical particle size distribution diagram of the product after UHT sterilization; Figure 3 is the particle size distribution after sterilization of Example 1; Figure 4 is the particle size distribution after sterilization of Example 2; Figure 5 The particle size distribution after sterilization of Example 3; Figure 6 This is the particle size distribution after sterilization in Comparative Example 1; Figure 7 This is the particle size distribution after sterilization in Comparative Example 2; Figure 8 This is the particle size distribution after sterilization of Comparative Example 3. DETAILED DESCRIPTION

[0020] The embodiments of the present invention are described in detail below. Unless otherwise specified, the raw materials and equipment used can be purchased from the market or are commonly used in the art. The methods in the embodiments, unless otherwise specified, are conventional methods in the art. The following embodiments are exemplary and are only used to explain the present invention, and cannot be understood as limiting the present invention.

[0021] 1. pH determination method Use PHS-3C pH meter (Lecithin) for measurement, take a certain amount of sample that can immerse or bury the electrode, insert the electrode into the sample, and adjust the temperature compensation system of the pH meter to the sample temperature. Use the steps suitable for the pH meter used for measurement, and read the reading directly after it stabilizes, accurate to 0.01.

[0022] 2. Viscosity determination method Use NDJ-8S rotational viscometer to measure. Place the liquid to be measured in a beaker or straight container with a diameter of not less than 70mm and a height of not less than 125mm. Accurately control the temperature of the liquid to be measured. Select a suitable rotor and measure. 3. Particle size determination method The particle size was measured using a Bettersize laser particle size distribution analyzer. The amount of each drop was approximately in the range of 1 to 3 mL, and the particles in the range of 0.02 to 2600 μm were measured using a laser diffraction method.

[0023] (Main macronutrients and manufacturers: concentrated milk protein was purchased from Grassland (Green Grassland Dairy Company); collagen peptides were purchased from Anhui Shengminuo Biotechnology Co., Ltd.; sodium caseinate was purchased from Min'an Biological Products Co., Ltd., Dujiangyan City, Sichuan Province; calcium caseinate was purchased from Linxia Hua'an Biological Products Co., Ltd.; crystalline trehalose was purchased from Dezhou Huiyang Biotechnology Co., Ltd.; isomalt was purchased from Shandong Lujian Biotechnology Co., Ltd.; oligofructose was purchased from Shandong Bailong Chuangyuan Biotechnology Co., Ltd.; flaxseed oil was purchased from Qingdao Haizhiyuan Life Science Technology Co., Ltd.; medium-chain triglycerides were purchased from Qingdao Haizhiyuan Life Science Technology Co., Ltd.; coconut oil was imported from the Philippines.) Sweetener is added as required.

[0024] Example 1 Preparation of controlled energy liquid nutritional composition (2024.09.30.01) 7.3 parts of concentrated milk protein, 2.6 parts of collagen peptide, 6.7 parts of crystalline trehalose, 3.1 parts of isomalt, 1.5 parts of fructooligosaccharides, 1.0 parts of flaxseed oil, 0.26 parts of mono- and di-glycerol fatty acid esters, 0.10 parts of phospholipids, 0.024 parts of carrageenan, 0.10 parts of compound thickening and stabilizer, 0.22 parts of compound vitamins, 0.04 parts of compound minerals, 0.14 parts of edible flavor, 0.13 parts of sodium tripolyphosphate, 0.11 parts of sodium citrate, the total number of parts is 100, and the rest is water.

[0025] Preparation method: Weighing: Weigh each material according to the prescription amount and set aside. Sol materials can be mixed separately.

[0026] Sol (preparation of stable system): Weigh 20% of the total volume (or total weight) of hot water (80-85℃) and place it in a suitable liquid preparation container. Turn on the shearing. Under the shearing condition of 9000r / min, add the weighed prescription amount of carrageenan and compound thickening stabilizer, shear for 10 minutes, and then add the dry mixed materials of crystalline trehalose, isomalt, compound minerals, sodium tripolyphosphate, and sodium citrate. After the dry mixed materials are all dispersed in the water and no undissolved particles are observed by naked eye, continue shearing for 20 minutes.

[0027] Protein hydration: Add water to the above sol solution at 20% of the total volume (or total weight), adjust the water temperature to 60-70°C, start shearing, and slowly add the weighed concentrated milk protein and collagen peptide at 9000r / min shearing conditions, and shear for 20 minutes. Visually observe that the liquid structure is uniform and there are no undissolved particles. Keep warm and hydrate for 30 minutes to make a protein hydration solution.

[0028] Water-oil emulsification: Weigh 10% of the total volume (or total weight) of hot water (60-65℃) and place it in a suitable liquid preparation container. Turn on the shearing. Under the shearing condition of 9000r / min, add the weighed water phase materials such as oligofructose, stachyose, mono- and diglycerol fatty acid esters, and phospholipids. After they are completely dissolved, place the water phase under a high shear homogenizer. At a speed of 9000r / min, slowly add the weighed linseed oil. Continue shearing and homogenizing for 15 minutes to obtain the water-oil emulsion for use.

[0029] Mixing and homogenization: Mix the water-oil emulsion and the protein hydration liquid and stir for 10 minutes.

[0030] Make up to volume (or weigh): Cool the liquid to room temperature, add the compound vitamins that have been pre-dispersed with warm water, season simultaneously such as adding flavors, stir to mix, and make up to volume.

[0031] High-pressure homogenization: Heat the emulsion with fixed volume (or fixed weight) to 60-65°C, add it into the high-pressure homogenizer and homogenize it twice at 30-35MPa.

[0032] UHT sterilization: Use 141℃ high temperature instantaneous sterilization for 15s, aseptic cold filling, liquid temperature 25-35℃, actual filling volume per bottle 200mL.

[0033] The obtained sample is a uniform emulsion with a particle size distribution of Figure 3 , the process indicators and stability observation results are as follows: Table 1-1 Process index test results before and after 0-day sterilization in Example 1 Observation conditions Detection cycle (days) pH Viscosity (mPa·s) D10 (μm) D50 (μm) D90 (μm) D[4,3] (μm) 0 days before sterilization 0 6.78 13.2 0.178 0.263 0.621 0.879 0 days after sterilization 0 6.7 13.0 0.196 0.260 0.348 0.285 Table 1-2 Observation results of sample appearance system stability under different temperature conditions for 12 days in Example 1 Observation conditions Detection cycle (days) Stability in brief 30℃ 12 There is no abnormality in the headspace; the top layer of the liquid is emulsified 1mm; there is no abnormality in the upper part of the bottle; there is no abnormality in the middle part of the bottle; there is no abnormality in the lower part of the bottle; there is no abnormality in the bottom of the bottle; the overall evaluation is emulsification; the stability is good. 37℃ 12 There is no abnormality in the headspace; the top layer of the liquid is emulsified 1mm; there is no abnormality in the upper part of the bottle; there is no abnormality in the middle part of the bottle; there is no abnormality in the lower part of the bottle; there is no abnormality in the bottom of the bottle; the overall evaluation is emulsification; the stability is good. 50℃ 12 There is no abnormality in the headspace; the top layer of the liquid is creamy 2mm; there is no abnormality in the upper part of the bottle; there is no abnormality in the middle part of the bottle; there is no abnormality in the lower part of the bottle; there is no abnormality in the bottom of the bottle; the overall evaluation is creamy; the stability is good.

[0034] Example 2 Preparation of controlled energy liquid nutritional composition (2024.09.30.02) 6.3 parts of concentrated milk protein, 3.0 parts of collagen peptide, 6.0 parts of crystalline trehalose, 3.8 parts of isomalt, 2.7 parts of fructooligosaccharides, 0.5 parts of polydextrose, 1.0 parts of linseed oil, 0.3 parts of mono- and di-glycerol fatty acid esters, 1.0 parts of sodium caseinate, 0.08 parts of phospholipids, 0.02 parts of gellan gum, 0.10 parts of compound thickening and stabilizer, 0.22 parts of compound vitamins, 0.04 parts of compound minerals, 0.14 parts of edible flavor, 0.13 parts of sodium tripolyphosphate, 0.11 parts of sodium citrate, and the total number of parts is 100, and the rest is water.

[0035] Preparation method: Weighing: Weigh each material according to the prescription amount and set aside. Sol materials can be mixed separately.

[0036] Sol (preparation of stable system): Weigh 20% of the total volume (or total weight) of hot water (70-75℃) and place it in a suitable liquid preparation container. Turn on the shearing. Under the shearing condition of 8000r / min, add the weighed prescription amount of gellan gum and compound thickening stabilizer. Shear for 10 minutes, and then add the dry mixed materials of crystalline trehalose, isomalt, compound minerals, sodium tripolyphosphate, and sodium citrate. After the dry mixed materials are all dispersed in the water and no undissolved particles are observed by naked eye, continue shearing for 10 minutes. Protein hydration: Add water to the above sol solution at 20% of the total volume (or total weight), adjust the water temperature to 60-70°C, start shearing, and slowly add the weighed concentrated milk protein and collagen peptide under the shearing condition of 8000r / min, and shear for 20 minutes. Visually observe that the liquid structure is uniform and there are no undissolved particles. Keep warm and hydrate for 20 minutes to make a protein hydration solution.

[0037] Water-oil emulsification: Weigh 10% of the total volume (or total weight) of hot water (60-65℃) and place it in a suitable liquid preparation container. Turn on the shearing. Under the shearing condition of 8000r / min, add the weighed water phase materials such as oligofructose, polydextrose, sodium caseinate, mono- and diglycerol fatty acid esters, and phospholipids. After the water phase is completely dissolved, place it under a high shear homogenizer and slowly add the weighed linseed oil at a speed of 8000r / min. Continue shearing and homogenizing for 15 minutes to obtain the water-oil emulsion for use.

[0038] Mixing and homogenization: Mix the water-oil emulsion and the protein hydration liquid and stir for 10 minutes.

[0039] Make up to volume (or weigh): Cool the liquid to room temperature, add the compound vitamins that have been pre-dispersed with warm water, season simultaneously such as adding flavors, stir to mix, and make up to volume.

[0040] High-pressure homogenization: Heat the emulsion with fixed volume (or fixed weight) to 60-65°C, add it into the high-pressure homogenizer and homogenize it twice at 30-35MPa.

[0041] UHT sterilization: Use 142℃ high temperature instantaneous sterilization for 10s, aseptic cold filling, liquid temperature 25-35℃, actual filling volume per bottle 200mL.

[0042] The obtained sample is a uniform emulsion with a particle size distribution of Figure 4 , the process indicators and stability observation results are as follows: Table 2-1 Test results of process indicators before and after 0-day sterilization in Example 2 Observation conditions Detection cycle (days) pH Viscosity (mPa·s) D10 (μm) D50 (μm) D90 (μm) D[4,3] (μm) 0 days before sterilization 0 6.81 11.5 0.162 0.219 0.315 0.31 0 days after sterilization 0 6.7 15.5 0.184 0.247 0.325 0.259 Table 2-2 Observation results of sample appearance system stability under different temperature conditions for 12 days in Example 2 Observation conditions Detection cycle (days) Stability in brief normal temperature 12 There is no abnormality in the headspace; there is no abnormality in the top layer of liquid; there is no abnormality in the upper part of the bottle; there is no abnormality in the middle part of the bottle; there is no abnormality in the lower part of the bottle; there is no abnormality in the bottom of the bottle; there is no abnormality in the overall evaluation; the stability is good. 30℃ 12 There is no abnormality in the headspace; there is no abnormality in the top layer of liquid; there is no abnormality in the upper part of the bottle; there is no abnormality in the middle part of the bottle; there is no abnormality in the lower part of the bottle; there is no abnormality in the bottom of the bottle; there is no abnormality in the overall evaluation; the stability is good. 37℃ 12 There is no abnormality in the headspace; there is no abnormality in the top layer of liquid; there is no abnormality in the upper part of the bottle; there is no abnormality in the middle part of the bottle; there is no abnormality in the lower part of the bottle; there is no abnormality in the bottom of the bottle; there is no abnormality in the overall evaluation; the stability is good. 50℃ 12 There is no abnormality in the headspace; there is no abnormality in the top layer of liquid; there is no abnormality in the upper part of the bottle; there is no abnormality in the middle part of the bottle; there is no abnormality in the lower part of the bottle; there is no abnormality in the bottom of the bottle; the overall evaluation is normal, color change (brown); good stability.

[0043] Example 3 Preparation of controlled energy liquid nutritional composition (2024092902) 6.2 parts of concentrated milk protein, 2.5 parts of collagen peptide, 5.7 parts of crystalline trehalose, 5.8 parts of isomalt, 2.1 parts of oligofructose, 1 part of flaxseed oil, 1 part of coconut oil, 1.0 parts of sodium caseinate, 0.15 parts of sodium starch octenylsuccinate, 0.05 parts of phospholipids, 0.6 parts of L-carnitine, 0.01 parts of carrageenan, 0.01 parts of gellan gum, 0.10 parts of compound thickening stabilizer, 0.06 parts of compound vitamins, 0.01 parts of compound minerals, 0.14 parts of edible flavor, 0.13 parts of sodium tripolyphosphate, 0.11 parts of sodium citrate, total 100 parts, the rest is water Preparation method: Weighing: Weigh each material according to the prescription amount and set aside. Sol materials can be mixed separately.

[0044] Sol (preparation of stable system): Weigh 20% of the total volume (or total weight) of hot water (80-85℃) and place it in a suitable liquid preparation container. Turn on the shearing. Under the shearing condition of 10000r / min, add the weighed prescription amount of carrageenan, gellan gum, and compound thickening stabilizer. Shear for 10 minutes, and then add the dry mixed materials of crystalline trehalose, isomalt, compound minerals, sodium tripolyphosphate, and sodium citrate. After the dry mixed materials are all dispersed in the water and no undissolved particles are observed by naked eye, continue shearing for 10 minutes. Protein hydration: Add water to the above sol solution at 20% of the total volume (or total weight), adjust the water temperature to 65-70°C, start shearing, and slowly add the weighed concentrated milk protein and collagen peptide under the shearing condition of 10,000 r / min, and shear for 15 minutes. Visually observe that the liquid structure is uniform and there are no undissolved particles. Keep warm and hydrate for 40 minutes to make a protein hydration solution.

[0045] Water-oil emulsification: Weigh 8% of the total volume (or total weight) of hot water (60-65°C) and place it in a suitable liquid preparation container. Turn on the shearing. Under the shearing condition of 10000r / min, add the weighed water phase materials oligofructose, stachyose, L-carnitine, sodium caseinate, sodium octenyl succinate starch, and phospholipids. After they are completely dissolved, place the water phase under a high shear homogenizer. At a speed of 10000r / min, slowly add the weighed coconut oil and linseed oil. Continue shearing and homogenizing for 20 minutes to obtain a water-oil emulsion for standby use. Mixing and homogenization: Mix the water-oil emulsion and the protein hydration liquid and stir for 10 minutes.

[0046] Make up to volume (or weigh): Cool the liquid to room temperature, add the compound vitamins that have been pre-dispersed with warm water, season simultaneously such as adding flavors, stir to mix, and make up to volume.

[0047] High-pressure homogenization: Add to high-pressure homogenizer and homogenize twice at 35-40MPa.

[0048] UHT sterilization: Use 137℃ high temperature instantaneous sterilization for 20s and aseptic cold filling.

[0049] The obtained sample is a uniform emulsion with a particle size distribution of Figure 5 , the process indicators and stability observation results are as follows: Table 3-1 Process index test results before and after 0-day sterilization in Example 3 Observation conditions Detection cycle (days) pH Viscosity (mPa·s) D10 (μm) D50 (μm) D90 (μm) D[4,3] (μm) 0 days before sterilization 0 6.76 12.3 0.17 0.237 11.39 2.48 0 days after sterilization 0 6.71 17.1 0.19 0.253 0.327 0.267 Table 3-2 Observation results of sample appearance system stability under different temperature conditions for 13 days in Example 3 Observation conditions Detection cycle (days) Stability in brief normal temperature 13 There is no abnormality in the headspace; there is no abnormality in the top layer of liquid; there is no abnormality in the upper part of the bottle; there is no abnormality in the middle part of the bottle; there is no abnormality in the lower part of the bottle; there is no abnormality in the bottom of the bottle; there is no abnormality in the overall evaluation; the stability is good. 30℃ 13 There is no abnormality in the headspace; there is no abnormality in the top layer of liquid; there is no abnormality in the upper part of the bottle; there is no abnormality in the middle part of the bottle; there is no abnormality in the lower part of the bottle; there is no abnormality in the bottom of the bottle; there is no abnormality in the overall evaluation; the stability is good. 50℃ 13 There is no abnormality in the headspace; there is no abnormality in the top layer of liquid; there is no abnormality in the upper part of the bottle; there is no abnormality in the middle part of the bottle; there is no abnormality in the lower part of the bottle; there is no abnormality in the bottom of the bottle; the overall evaluation is normal, color change (brown); good stability.

[0050] Comparative Example 1 Preparation of controlled energy liquid nutritional composition (2024101001) 6.1 parts of concentrated milk protein, 2.6 parts of collagen peptides, 1.2 parts of calcium caseinate, 5.6 parts of crystalline trehalose, 4.5 parts of isomalt, 2.3 parts of oligofructose, 0.5 parts of stachyose, 1.0 parts of linseed oil, 0.26 parts of mono- and diglycerol fatty acid esters, 0.5 parts of sodium octenyl succinate starch, 0.024 parts of carrageenan, 0.1 parts of compound thickening stabilizer, 0.22 parts of compound vitamins, 0.04 parts of compound minerals, 0.14 parts of edible flavors, 100 parts of total parts, and the rest are water. The main difference between this comparative example and the above-mentioned example is that phosphate and citrate are not added.

[0051] Preparation method: Weighing: Weigh each material according to the prescription amount and set aside. Sol materials can be mixed separately.

[0052] Sol (preparation of stable system): Weigh 20% of the total volume (or total weight) of hot water (80-85℃) and place it in a suitable liquid preparation container. Turn on the shearing. Under the shearing condition of 9000r / min, add the weighed prescription amount of carrageenan and compound thickening stabilizer. Shear for 10 minutes, then add crystalline trehalose, oligofructose, stachyose, and compound minerals. After all the dry mixed materials are dispersed in the water and there are no undissolved particles observed by naked eye, continue shearing for 20 minutes. Protein hydration: Add water to the above sol solution at 35% of the total volume (or total weight), adjust the water temperature to 60-70°C, start shearing, and slowly add the weighed concentrated milk protein and collagen peptide under the shearing condition of 9000r / min, and shear for 20 minutes. Visually observe that the liquid structure is uniform and there are no undissolved particles. Keep warm and hydrate for 30 minutes to make a protein hydration solution.

[0053] Water-oil emulsification: Weigh 10% of the total volume (or total weight) of hot water (60-65°C) and place it in a suitable liquid preparation container. Turn on the shearing. Under the shearing condition of 9000r / min, add the weighed water phase materials calcium caseinate, isomalt, mono- and di-glycerol fatty acid esters, and sodium octenyl succinate starch. After complete dissolution, place the water phase under a high shear homogenizer and slowly add the weighed linseed oil at a speed of 9000r / min. Continue shearing and homogenizing for 15 minutes to obtain a water-oil emulsion for use.

[0054] Mixing and homogenization: Mix the water-oil emulsion and the protein hydration liquid and stir for 10 minutes.

[0055] Make up to volume (or weigh): Cool the liquid to room temperature, add the compound vitamins that have been pre-dispersed with warm water, season simultaneously such as adding flavors, stir to mix, and make up to volume.

[0056] High-pressure homogenization: Homogenize twice using a high-pressure homogenizer at 15 MPa.

[0057] UHT sterilization: Use 141℃ high temperature instantaneous sterilization for 15s and aseptic cold filling.

[0058] The main difference between the preparation process of this comparative example and that of the above-mentioned embodiment is the homogenization pressure.

[0059] During the sterilization process, the system had poor heat resistance, and a slight tube sticking phenomenon occurred. The particle size distribution was Figure 6 .

[0060] Table 4 Comparative Example 1 Process Index Test Results Before and After 0-Day Sterilization Observation conditions Detection cycle (days) pH Viscosity (mPa·s) D10 (μm) D50 (μm) D90 (μm) D[4,3] (μm) 0 days before sterilization 0 6.78 12.5 0.182 1.361 18.77 6.719 0 days after sterilization 0 6.71 70.6 40.42 171.7 366.1 191.5 Comparative Example 2 Preparation of controlled energy liquid nutritional composition (2024101002) 6.1 parts of concentrated milk protein, 2.6 parts of collagen peptides, 1.2 parts of calcium caseinate, 5.6 parts of crystalline trehalose, 4.5 parts of isomalt, 2.3 parts of oligofructose, 0.5 parts of stachyose, 1.0 parts of linseed oil, 0.26 parts of mono- and diglycerol fatty acid esters, 0.5 parts of sodium octenyl succinate starch, 0.015 parts of gellan gum, 0.1 parts of compound thickening stabilizer, 0.22 parts of compound vitamins, 0.04 parts of compound minerals, and 0.14 parts of edible flavors. The total number of parts is 100, and the rest is water. The main difference between this comparative example and the comparative example 1 formula is that gellan gum replaces carrageenan.

[0061] Preparation method: Weighing: Weigh each material according to the prescription amount and set aside. Sol materials can be mixed separately.

[0062] Sol (preparation of stable system): Weigh 35% of the total volume (or total weight) of hot water (80-85℃) and place it in a suitable liquid preparation container. Turn on the shearing. Under the shearing condition of 9000r / min, add the weighed prescription amount of carrageenan and compound thickening stabilizer. Shear for 10 minutes, and then add the dry mixed materials of crystalline trehalose, oligofructose, stachyose, and compound minerals. After the dry mixed materials are all dispersed in the water and no undissolved particles are observed by naked eye, continue shearing for 20 minutes. Protein hydration: Add water to the above sol solution at 20% of the total volume (or total weight), adjust the water temperature to 60-70°C, start shearing, and slowly add the weighed concentrated milk protein and collagen peptide at 9000r / min shearing conditions, and shear for 20 minutes. Visually observe that the liquid structure is uniform and there are no undissolved particles. Keep warm and hydrate for 30 minutes to make a protein hydration solution.

[0063] Water-oil emulsification: Weigh 10% of the total volume (or total weight) of hot water (60-65°C) and place it in a suitable liquid preparation container. Turn on the shearing. Under the shearing condition of 10,000 r / min, add the weighed water phase materials calcium caseinate, isomalt, mono- and di-glycerol fatty acid esters, and sodium octenyl succinate starch. After complete dissolution, place the water phase under a high shear homogenizer and slowly add the weighed linseed oil at a speed of 10,000 r / min. Continue shearing and homogenizing for 15 minutes to obtain a water-oil emulsion for use.

[0064] Mixing and homogenization: Mix the water-oil emulsion and the protein hydration liquid and stir for 10 minutes.

[0065] Make up to volume (or weigh): Cool the liquid to room temperature, add the compound vitamins that have been pre-dispersed with warm water, season simultaneously such as adding flavors, stir to mix, and make up to volume.

[0066] High-pressure homogenization: Homogenize twice using a high-pressure homogenizer at 30-35MPa.

[0067] UHT sterilization: Use 137℃ high temperature instantaneous sterilization for 20s and aseptic cold filling.

[0068] During the sterilization process, the system had poor heat resistance, tube sticking occurred, and the particle size distribution was Figure 7 .

[0069] Table 5 Comparative Example 2 Process Index Test Results Before and After 0 Days Sterilization Observation conditions Detection cycle (days) pH Viscosity (mPa·s) D10 (μm) D50 (μm) D90 (μm) D[4,3] (μm) 0 days before sterilization 0 6.78 12.5 0.18 0.64 18.72 6.443 0 days after sterilization 0 6.72 77.2 13.18 94.58 335.9 138.3 Comparative Example 3 Preparation of controlled energy liquid nutritional composition (2024092302) 6.1 parts of concentrated milk protein, 0.71 parts of collagen peptides, 7.2 parts of crystalline trehalose, 6.8 parts of isomalt, 2.8 parts of oligofructose, 0.8 parts of stachyose, 1.5 parts of linseed oil, 0.26 parts of mono- and diglycerol fatty acid esters, 1.1 parts of sodium caseinate, 0.5 parts of sodium octenyl succinate starch, 0.6 parts of L-carnitine, 0.064 parts of sodium alginate, 0.06 parts of compound vitamins, 0.01 parts of compound minerals, 0.14 parts of edible flavors, 0.13 parts of sodium tripolyphosphate, 0.11 parts of sodium citrate, 100 parts of total parts, and the rest are water. The difference between this comparative example and the above-mentioned embodiment is that sodium alginate is used instead of carrageenan or gellan gum and / or a compound stable thickener.

[0070] Preparation method: Weighing: Weigh each material according to the prescription amount and set aside. Sol materials can be mixed separately.

[0071] Sol (preparation of stable system): Weigh 20% of the total volume (or total weight) of hot water (80-85℃) and place it in a suitable liquid preparation container, start shearing, add the weighed prescription amount of sodium alginate under the shearing condition of 9000r / min, shear for 10 minutes, and then add the dry mixed materials of crystalline trehalose, isomalt, complex minerals, sodium tripolyphosphate, and sodium citrate. After the dry mixed materials are all dispersed in the water and no undissolved particles are observed by naked eye, continue shearing for 20 minutes.

[0072] Protein hydration: Add water to the above sol solution at 20% of the total volume (or total weight), adjust the water temperature to 60-65°C, start shearing, and slowly add the weighed concentrated milk protein and collagen peptide under the shearing condition of 9000r / min, and shear for 20 minutes. Visually observe that the liquid structure is uniform and there are no undissolved particles. Keep warm and hydrate for 30 minutes to make a protein hydration solution.

[0073] Water-oil emulsification: Weigh 10% of the total volume (or total weight) of hot water (60-65℃) and place it in a suitable liquid preparation container. Turn on the shearing. Under the shearing condition of 9000r / min, add the weighed water phase materials such as oligofructose, stachyose, mono- and diglycerol fatty acid esters, sodium caseinate, sodium octenyl succinate starch, and L-carnitine. After the water phase is completely dissolved, place it under a high shear homogenizer and slowly add the weighed linseed oil at a speed of 9000r / min. Continue shearing and homogenizing for 15 minutes to obtain a water-oil emulsion for use.

[0074] Mixing and homogenization: Mix the water-oil emulsion and the protein hydration liquid for 10 minutes. When the shearing time is about 5 minutes, add the compound vitamins that have been pre-dispersed with warm water. Add seasoning such as flavoring, etc., and adjust the volume.

[0075] High-pressure homogenization: Heat the emulsion with fixed volume (or fixed weight) to 60-65°C, add it into the high-pressure homogenizer and homogenize it twice at 30-35MPa.

[0076] UHT sterilization: Use 142℃ high temperature instantaneous sterilization for 10s and aseptic cold filling.

[0077] The obtained sample is a uniform emulsion with a particle size distribution of Figure 8 .

[0078] Table 6-1 Comparative Example 3 Process Index Test Results Before and After 0-Day Sterilization Observation conditions Detection cycle (days) pH Viscosity (mPa·s) D10 (μm) D50 (μm) D90 (μm) D[4,3] (μm) 0 days before sterilization 0 6.78 12.5 0.18 0.64 18.72 6.443 0 days after sterilization 0 6.72 77.2 13.18 94.58 335.9 138.3 Table 6-2 Comparative Example 3 Observation results of sample appearance system stability under different temperature conditions for 3-19 days Observation conditions Detection cycle (days) Stability in brief normal temperature 3 There is no abnormality in the headspace; the top layer of the liquid is severely emulsified and stratified from the main phase; the upper part of the bottle is severely vase-shaped; there is no abnormality in the middle of the bottle; there is no abnormality in the lower part of the bottle; there is no abnormality at the bottom of the bottle; the overall evaluation is emulsification, vase-shaped; the stability is unacceptable. normal temperature 21 There is no abnormality in the headspace; the top layer of the liquid is creamy 5mm; the upper part of the bottle is severely vase-shaped; there is no abnormality in the middle of the bottle; there is no abnormality in the lower part of the bottle; there is no abnormality in the bottom of the bottle; the overall evaluation is creamy, vase-shaped; the stability is unacceptable. 30℃ 19 There is no abnormality in the headspace; the top layer of the liquid is creamy 7mm; the upper part of the bottle is severely vase-shaped; there is no abnormality in the middle of the bottle; there is no abnormality in the lower part of the bottle; there is no abnormality in the bottom of the bottle; the overall evaluation is creamy, vase-shaped; the stability is unacceptable. 37℃ 19 No abnormality in the headspace; 5mm of creamy top layer of liquid; moderate vase in the upper part of the bottle; no abnormality in the middle of the bottle; no abnormality in the lower part of the bottle; no abnormality in the bottom of the bottle; overall evaluation: creamy, vase; unacceptable stability. 50℃ 19 There is no abnormality in the headspace; the top layer of the liquid has an obvious color difference of 5mm with the main body; there is no abnormality in the upper part of the bottle; there is no abnormality in the middle part of the bottle; there is no abnormality in the lower part of the bottle; there is no abnormality in the bottom of the bottle; the overall evaluation is creaming, color change (brown); the stability is unacceptable.

[0079] Although the embodiments of the present invention have been shown and described, those skilled in the art will appreciate that various changes, modifications, substitutions and variations may be made to the above embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the claims and their equivalents.

Claims

1. A controlled energy liquid nutritional composition, characterized in that: The invention is composed of the following components: by mass, 2-10 parts of milk protein, 0-3 parts of peptide, 3-12 parts of carbohydrate raw materials, 0.5-5 parts of vegetable oil, 0.1-6 parts of dietary fiber raw materials; 0.05-0.5 parts of vitamin premix, 0-0.1 parts of mineral premix, 0-0.8 parts of L-carnitine; 0.05-2 parts of emulsifier, 0.01-1 parts of thickener, 0.05-1 parts of pH regulator, 0-0.1 parts of sweetener, 0-1 parts of flavoring substances, and the rest of water, totaling 100 parts including the water.

2. The controlled energy liquid nutritional composition according to claim 1, characterized in that The invention is composed of the following components: by mass, 6.0-8.0 parts of milk protein, 2-3 parts of peptides, 9.0-11.5 parts of carbohydrate raw materials, 1-2 parts of vegetable oils, 1.0-2.5 parts of dietary fiber raw materials; 0.06-0.22 parts of vitamin premixes, 0.01-0.04 parts of mineral premixes, 0-0.7 parts of L-carnitine; 0.36-1.38 parts of emulsifiers, 0.10-0.2 parts of thickeners, 0.24 parts of pH regulators, 0.14 parts of flavoring substances, and the rest being water, totaling 100 parts including the water.

3. The controlled energy liquid nutritional composition according to claim 2, characterized in that The milk-derived protein adopts one or several combinations of concentrated milk protein, micellar casein, and caseinate; the peptide adopts one or several combinations of collagen peptides (fish skin, cow bone), whey protein peptides, wheat oligopeptides, and soybean peptides; the carbohydrate raw material adopts one or several combinations of trehalose, isomalt, isomaltulose, maltitol, maltodextrin, fructose, and arabinose; the vegetable oil adopts one or several combinations of linseed oil, low-erucic acid rapeseed oil, corn oil, coconut oil, sunflower seed oil, and medium-chain triglycerides; the dietary fiber raw material adopts one or several combinations of oligofructose, stachyose, polydextrose, resistant dextrin, inulin, and galactomannan.

4. The controlled energy liquid nutritional composition according to claim 2, characterized in that The thickener is one or a combination of carrageenan, gellan gum, sodium alginate, soybean polysaccharide, gum arabic, microcrystalline cellulose, sodium carboxymethyl cellulose, and the pH adjuster is one or a combination of citrate, phosphate, tripolyphosphate, polyphosphate, and pyrophosphate.

5. The method for preparing the controlled energy liquid nutritional composition according to any one of claims 1 to 4, characterized in that: The following steps are involved: (1) Weighing: Weigh each material according to the prescription amount and set aside; sol materials are mixed separately; (2) Sol (preparation of stable system): Weigh 20-40 parts of hot water (60-90°C) and place it in a suitable liquid preparation container. Turn on the shearing method. Add the weighed thickener under the shearing condition of 6000-12000 r / min, shear and dissolve it. Then add the carbohydrate raw material, mineral premix, and pH adjuster. Wait until they are all dispersed in the water and no undissolved particles are observed by naked eye. (3) Protein hydration: Weigh 20-40 parts of hot water and add it to the above sol solution, keep the water temperature at 50-70° C., start shearing, and slowly add the weighed lactogen protein and peptide raw materials at a shearing speed of 6000-12000 r / min. Shear for 10-20 minutes. Visually observe that the liquid structure is uniform and there are no undissolved particles. Keep warm and hydrate for 10-40 minutes to prepare a protein hydration solution. (4) Water-oil emulsification: Weigh 5-10 parts of hot water, place it in a suitable liquid preparation container, start shearing, add the weighed water phase materials dietary fiber raw materials and emulsifier under the shearing condition of 6000-12000 r / min, and after the water phase is completely dissolved, place it in a high shear homogenizer, slowly add vegetable oil at a speed of 6000-12000 r / min, and continue shearing and homogenizing for 10-30 minutes to obtain a water-oil emulsion for use; (5) Mixing and homogenizing: uniformly mixing the water-oil emulsion and the protein hydration liquid; (6) Volume adjustment: Add vitamin premix and flavoring materials simultaneously, stir and mix thoroughly, and adjust the volume; (7) High-pressure homogenization: Add to a high-pressure homogenizer and homogenize 1-3 times at 25-50 MPa; (8) UHT sterilization: high temperature instantaneous sterilization at 135-142° C. for 10-20 s and aseptic cold filling are used to prepare the composition.

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