Nutritional composition taking corn as main material and preparation method thereof

Abstract

The invention relates to the field of food processing, and particularly discloses a nutritional composition with corn as a main material and a preparation method of the nutritional composition. A nutritional composition using corn as a main material comprises a nutritional main material, maltodextrin and a flavoring agent in a weight ratio of 100: 8: (25-35), and the nutritional main material is prepared from the following raw materials in parts by weight: 100 parts of corn; 15 to 20 parts of wheat; 20 to 25 parts of purple rice; 2-5 parts of peanut protein; 4-8 parts of black sesame; 1-2 parts of black beans and 2-3 parts of lily bulbs; the flavoring agent comprises xylitol and whole milk powder in a weight ratio of 1: (1-2); the preparation method comprises the following steps: S1, preparing the nutritional main material: carrying out extrusion puffing treatment; and S2, preparing the nutritional composition. The nutritional composition not only has high nutritional value, but also can provide good eating experience for consumers, and has high scores in sensory scoring standards.

Description

Technical Field

[0001] This application relates to the technical field of food processing, and in particular to a nutritional composition mainly made of corn and its preparation method. Background Art

[0002] Currently, grain-based nutritional compositions on the market are increasingly favored by consumers. Among them, corn, as a high-quality raw material rich in dietary fiber, vitamins, and minerals, occupies an important position in the development of nutritional foods. Corn contains various nutritional components such as protein, fat, carbohydrates, calcium, iron, B vitamins, and (carotenoids), and has the effects of strengthening the spleen and stomach, promoting diuresis and removing dampness, reducing blood pressure, enhancing memory, preventing cancer and anti-cancer, delaying aging, etc. At the same time, the cellulose rich in corn can accelerate intestinal peristalsis and cholesterol metabolism, and remove toxins in the intestine. Compared with other crops, corn contains a relatively high amount of carbohydrates, as well as less fat and protein, so corn products are loved by more and more people.

[0003] However, existing corn products often have obvious deficiencies in terms of eating experience and nutritional value balance. In order to improve the eating experience of consumers and enhance the nutritional value of corn products, some manufacturers have introduced additives into corn products in an attempt to improve the above problems, but there are still obvious deficiencies. Specifically, the quality of common additives on the market varies, and there are potential food safety hazards, which makes it particularly urgent to develop a corn product with safe addition, high nutrition, and good eating experience. Summary of the Invention

[0004] To solve the above technical problems, this application provides a nutritional composition mainly made of corn and its preparation method.

[0005] In the first aspect, this application provides a nutritional composition mainly made of corn, including a nutritional main ingredient, maltodextrin, and a flavor enhancer in a weight ratio of 100:8:(25 - 35). The nutritional main ingredient is prepared from the following raw materials in parts by weight: 100 parts of corn; 15 - 20 parts of wheat; 20 - 25 parts of purple rice; 2 - 5 parts of peanut protein; 4 - 8 parts of black sesame; 1 - 2 parts of black bean; and 2 - 3 parts of lily. The flavor enhancer includes xylitol and whole milk powder in a weight ratio of 1:(1 - 2).

[0006] By adopting the above technical solution, the present application uses corn, a highly nutritious food, as the main raw material, and combines auxiliary raw materials such as wheat, purple rice, peanut protein, black sesame, black bean, and lily to jointly form a nutritious main ingredient. Among them, corn is rich in dietary fiber, vitamins, and minerals, and has the effects of strengthening the spleen and benefiting the stomach, promoting diuresis and excreting dampness, reducing blood pressure, improving memory, preventing cancer and anti-cancer, and delaying aging; wheat contains rich phenolic compounds, which can resist radiation and oxidation, antibacterial, and antiviral; purple rice is rich in active ingredients such as protein, dietary fiber, anthocyanins, phenolic acids, and flavonoids, which helps with antioxidant, anti-cancer, blood sugar lowering, and eyesight protection; peanut protein, black sesame, and black bean have the effects of antioxidant, antibacterial, regulating blood lipid and blood pressure, protecting the liver and kidneys, inhibiting tumors, nourishing and tonifying, and improving immunity; the compounding of lily and corn in a certain proportion can give full play to the synergistic effect, further enhance the nutritional value, and have the additional effects of enhancing human immunity and promoting gastrointestinal peristalsis. In addition, xylitol and whole milk powder in the flavor enhancer further improve the palatability and application advantages of the product, and after being compounded with maltodextrin, the nutritional composition of the present application not only has high nutritional value but also can provide consumers with a good eating experience.

[0007] In existing nutritional research, pigs, as an approximate model of humans, are often used to study the absorption, metabolism, and bioavailability of nutritional components. For example, studying the effects of specific nutrients on growth, development, or health. Therefore, the present application uses healthy weaned piglets of the "Duroc × Landrace × Yorkshire" three-way cross as experimental subjects to conduct nutritional research on the nutritional composition of the present application. Experimental data shows that applying the nutritional composition of the present application to the feeding of weaned piglets can significantly increase the daily weight gain of piglets and reduce the diarrhea rate of piglets.

[0008] In existing instant food products, the sensory evaluation is divided into five evaluation criteria: texture, color, odor, taste, and instant solubility. The powder texture of the nutritional composition of the present application is uniform, with a strong aroma and no peculiar smell. After instant dissolution, it has an appropriate consistency and a sweet taste, fast dissolution speed, and no caking. Therefore, its sensory score can reach 87 points or above, with both good taste and excellent instant solubility, greatly improving the eating experience of consumers.

[0009] Preferably, the weight ratio of the nutritional main ingredient, maltodextrin, and flavor enhancer is 100:8:30.

[0010] By adopting the above technical solution, the present application strictly controls the weight ratio of the nutritional main ingredient, maltodextrin, and flavor enhancer, making the product taste more delicate and having better palatability. The addition of appropriate amounts of maltodextrin and flavor enhancer helps to regulate the overall flavor of the nutritional composition, and at the same time promotes the absorption of nutritional components by the intestine and improves the functionality of the product.

[0011] Preferably, the main nutritional ingredient is prepared from the following raw materials in parts by weight: 100 parts of corn; 18 parts of wheat; 23 parts of purple rice; 4 parts of peanut protein; 6 parts of black sesame; 1.5 parts of black bean; and 2.5 parts of lily.

[0012] By adopting the above technical solution, the present application strictly controls the dosage of each substance in the main nutritional ingredient, ensuring the effective combination of various nutritional components. The dietary fiber in corn and the active ingredients in wheat, purple rice, peanut protein, black sesame, black bean, and lily act together to enhance the comprehensive nutritional value of the product.

[0013] Preferably, the weight ratio of xylitol to whole milk powder is 1:1.5.

[0014] By adopting the above technical solution, the present application strictly controls the ratio of xylitol to whole milk powder in the flavor enhancer, which can increase the sweetness and milk flavor of the product, making the nutritional composition more palatable. At the same time, it improves the nutritional value and taste flavor of the nutritional composition, making the product more in line with the taste requirements of consumers and optimizing the consumption experience of consumers.

[0015] Preferably, the nutritional composition further comprises whey protein and microcrystalline cellulose, and the weight ratio of maltodextrin, whey protein, and microcrystalline cellulose is 8:(0.8 - 1.2):(0.05 - 0.1).

[0016] Preferably, the weight ratio of maltodextrin, whey protein, and microcrystalline cellulose is 8:1:0.08.

[0017] By adopting the above technical solution, the present application also adds whey protein and microcrystalline cellulose, making the nutritional composition not only have higher nutritional value but also further enhance the stability of the product. Whey protein, as a high-quality protein source, can supplement the essential amino acids required by the human body, contribute to muscle repair and growth, and at the same time has the effect of improving immunity; microcrystalline cellulose can improve the fluidity and compressibility of the product during processing, ensuring the uniform distribution and stable physical properties of the product. The various substances within the limited ratio range in the present application can better balance the requirements of sweetness, taste, and structural stability, making the final nutritional composition more suitable for the needs of different consumer groups and enhancing the market competitiveness of the product. Further, the present application optimizes the weight ratio of maltodextrin, whey protein, and microcrystalline cellulose again, making the sweetness, taste, and structural stability of the finally obtained nutritional composition reach the optimum.

[0018] Second aspect, the present application provides a method for preparing a nutritional composition mainly composed of corn, comprising the following steps: S1. Prepare the main nutritional ingredient: Mix corn, peanut protein and wheat, adjust the water content to 20-30%, extrude at a screw speed of 480-500 r / min and a temperature of 150-170 °C, and crush to obtain CPW expanded powder; mix purple rice and black beans, adjust the water content to 15-20%, extrude at a screw speed of 1200-1800 r / min and a temperature of 140-160 °C, and crush to obtain RB expanded powder; then blend the CPW expanded powder, RB expanded powder, black sesame seeds and lilies to obtain the main nutritional ingredient; S2. Prepare the nutritional composition: Blend the main nutritional ingredient with all other substances and dry to obtain the nutritional composition.

[0019] Preferably, in step S1, after mixing corn, peanut protein and wheat, adjust the water content to 25%, extrude at a screw speed of 490 r / min and a temperature of 160 °C, and crush to obtain CPW expanded powder.

[0020] Preferably, in step S1, after mixing purple rice and black beans, adjust the water content to 18%, extrude at a screw speed of 1620 r / min and a temperature of 147 °C, and crush to obtain RB expanded powder.

[0021] By adopting the above technical solutions, before mixing various substances, the present application first performs extrusion and puffing treatment on corn, peanut protein, wheat, purple rice and black beans. Specifically, it is to perform high-temperature extrusion and crushing and sieving treatment under appropriate water content, so that these raw materials are fully puffed to form CPW expanded powder and RB expanded powder with uniform structure and delicate texture. Further, it improves the taste of the product, enhances the biological utilization rate, enriches the active ingredients in the product, and improves the nutritional value of the nutritional composition. Secondly, the addition of black sesame seeds and lilies not only improves the nutritional value of the product, but also increases the fiber content, which helps to promote intestinal health. Finally, the present application blends the main nutritional ingredient with other substances and dries it, effectively adjusting the palatability and stability of the product, so that it shows excellent solubility and taste in practical applications. The present application also strictly controls the processing parameters in the extrusion and puffing treatment, ensuring the uniformity and stability of the materials, and improving the taste and digestive absorption rate of the product.

[0022] Third aspect, the present application provides an application of a nutritional composition mainly composed of corn. Blend the nutritional composition and water at a weight ratio of 1:(6-7), and stir at a temperature of 70-80 °C until there is no powder accumulation on the surface to obtain a nutritional drink. By adopting the above technical solution, the present application blends the nutritional composition with water at 70 - 80 °C and stirs until there is no powder accumulation on the surface, thereby quickly dissolving various components in the nutritional composition and ensuring that all components are fully mixed and uniform. This method is simple, fast, and easy to operate, and can quickly prepare a drink rich in various nutritional components, meeting the needs of consumers for high nutritional value and good taste. At the same time, water at an appropriate temperature helps to release the active components in corn and other raw materials as much as possible without damaging the nutritional components, thereby enhancing the nutritional value and functional effects of the drink.

[0023] In summary, the present application has the following beneficial technical effects: 1. The present application blends corn with wheat, purple rice, peanut protein, black sesame, black bean, and lily. The formed main nutritional ingredient not only retains the nutritional value of each raw material but also can fully exert a synergistic effect, significantly enhancing multiple health care functions of the product, such as antioxidant, anti-cancer, blood sugar lowering, and eyesight protection. 2. An appropriate amount of maltodextrin and functional agents are added to the nutritional composition of the present application, effectively regulating the taste of the nutritional composition, improving the palatability and eating experience, and making the product more in line with the taste requirements of modern consumers. 3. Without using chemical additives, the present application ensures the safety of the product through scientific proportioning and reasonable processing technology, avoiding potential safety hazards brought by traditional additives, and achieving double guarantees of high nutrition and safety. Specific Embodiments

[0024] Material Sources Except as otherwise specified, the raw materials used in the present application are all commercially available products, specifically: Corn, black sesame, and black bean are all purchased from local supermarkets; Peanut protein powder is purchased from Shanghai Yuanye Bio-Technology Co., Ltd., with a particle size of 80 mesh; Wheat is purchased from Zhishifang Food Technology Co., Ltd.; Purple rice is purchased from Xinxing County Weifeng Agricultural Technology Co., Ltd.; Lily is purchased from Xiangtan Rongxin Food Co., Ltd., ground to 80 mesh, and reserved; Xylitol is purchased from Shandong Lonli Biological Technology Co., Ltd.; Whole milk powder is purchased from Shangzhi Jialis Trading Co., Ltd.; Maltodextrin is purchased from Henan Dengchun Industry Co., Ltd., with a particle size of 100 mesh; Whey protein powder is purchased from Beijing Huaxia Houde Bio-Technology Co., Ltd., with a particle size of 80 mesh; Microcrystalline cellulose is purchased from Huzhou Linghu Xinwang Chemical Co., Ltd., white or nearly white fine powder; The corn, black beans, wheat, and purple rice of this application are all initially crushed and then passed through an 80-mesh sieve for standby; the black sesame seeds and lilies are all initially crushed and then passed through a 200-mesh sieve for standby.

[0025] The following further elaborates on this application in conjunction with examples and comparative examples.

[0026] Example 1.1 A preparation method of a nutritional composition with corn as the main ingredient includes the following steps: S1. Prepare the nutritional main ingredient: Mix corn, peanut protein powder, and wheat, and adjust the water content to 30%. Add them into a twin-screw extruder and extrude, crush, and pass through a 200-mesh sieve under the conditions of a screw speed of 500 r / min, a temperature of 150 °C, and a feeding speed of 360 r / min to obtain CPW expanded powder. Mix purple rice and black beans, adjust the water content to 20%, add them into a twin-screw extruder, and extrude, crush, and pass through a 200-mesh sieve under the conditions of a screw speed of 1200 r / min, a temperature of 160 °C, and a feeding speed of 600 r / min to obtain RB expanded powder. Then blend the CPW expanded powder, RB expanded powder, black sesame seeds, and lilies, and stir until the color of the powdery material is uniform to obtain the nutritional main ingredient. The dosage of each substance is shown in Table 1 for details; S2. Prepare the nutritional composition: Blend 100 kg of the nutritional main ingredient obtained in step S1 with 8 kg of maltodextrin, 8.3 kg of xylitol, and 16.7 kg of whole milk powder, and dry to obtain the nutritional composition.

[0027] Example 1.2 A preparation method of a nutritional composition with corn as the main ingredient includes the following steps: S1. Prepare the nutritional main ingredient: Mix corn, peanut protein powder, and wheat, and adjust the water content to 20%. Add them into a twin-screw extruder and extrude, crush, and pass through a 200-mesh sieve under the conditions of a screw speed of 480 r / min, a temperature of 170 °C, and a feeding speed of 360 r / min to obtain CPW expanded powder. Mix purple rice and black beans, adjust the water content to 15%, add them into a twin-screw extruder, and extrude, crush, and pass through a 200-mesh sieve under the conditions of a screw speed of 1800 r / min, a temperature of 140 °C, and a feeding speed of 600 r / min to obtain RB expanded powder. Then blend the CPW expanded powder, RB expanded powder, black sesame seeds, and lilies, and stir until the color of the powdery material is uniform to obtain the nutritional main ingredient. The dosage of each substance is shown in Table 1 for details; S2. Prepare the nutritional composition: Blend 100 kg of the nutritional main ingredient obtained in step S1 with 8 kg of maltodextrin, 17.5 kg of xylitol, and 17.5 kg of whole milk powder, and dry to obtain the nutritional composition.

[0028] Example 1.3 A preparation method of a nutritional composition with corn as the main raw material, comprising the following steps: S1. Prepare the nutritional main raw material: Mix corn, peanut protein powder and wheat, adjust the water content to 30%, add it into a twin-screw extruder, and extrude, crush and screen through a 200-mesh sieve under the conditions of a screw rotation speed of 500 r / min, a temperature of 150 °C and a feeding speed of 360 r / min to obtain CPW expanded powder. Mix purple rice and black beans, adjust the water content to 20%, add it into a twin-screw extruder, and extrude, crush and screen through a 200-mesh sieve under the conditions of a screw rotation speed of 1200 r / min, a temperature of 160 °C and a feeding speed of 600 r / min to obtain RB expanded powder. Subsequently, blend the CPW expanded powder, RB expanded powder, black sesame seeds and lilies, and stir until the color of the powdery material is uniform to obtain the nutritional main raw material. The dosage of each substance is shown in Table 1 for details; S2. Prepare the nutritional composition: Blend 100 kg of the nutritional main raw material obtained in step S1 with 8 kg of maltodextrin, 10 kg of xylitol and 20 kg of whole milk powder, and dry to obtain the nutritional composition.

[0029] Example 1.4 A preparation method of a nutritional composition with corn as the main raw material, comprising the following steps: S1. Prepare the nutritional main raw material: Mix corn, peanut protein powder and wheat, adjust the water content to 30%, add it into a twin-screw extruder, and extrude, crush and screen through a 200-mesh sieve under the conditions of a screw rotation speed of 500 r / min, a temperature of 150 °C and a feeding speed of 360 r / min to obtain CPW expanded powder. Mix purple rice and black beans, adjust the water content to 20%, add it into a twin-screw extruder, and extrude, crush and screen through a 200-mesh sieve under the conditions of a screw rotation speed of 1200 r / min, a temperature of 160 °C and a feeding speed of 600 r / min to obtain RB expanded powder. Subsequently, blend the CPW expanded powder, RB expanded powder, black sesame seeds and lilies, and stir until the color of the powdery material is uniform to obtain the nutritional main raw material. The dosage of each substance is shown in Table 1 for details; S2. Prepare the nutritional composition: Blend 100 kg of the nutritional main raw material obtained in step S1 with 8 kg of maltodextrin, 10 kg of xylitol and 20 kg of whole milk powder, and dry to obtain the nutritional composition.

[0030] Example 1.5 A preparation method of a nutritional composition with corn as the main raw material, comprising the following steps: S1. Preparation of nutritional main ingredients: Mix corn, peanut protein powder and wheat, adjust the water content to 30%, add them into a twin-screw extruder, and extrude under the conditions of a screw speed of 500 r / min, a temperature of 150 °C and a feeding speed of 360 r / min, then crush and pass through a 200-mesh sieve to obtain CPW expanded powder. Mix purple rice and black beans, adjust the water content to 20%, add them into a twin-screw extruder, and extrude under the conditions of a screw speed of 1200 r / min, a temperature of 160 °C and a feeding speed of 600 r / min, then crush and pass through a 200-mesh sieve to obtain RB expanded powder. Subsequently, blend the CPW expanded powder, RB expanded powder, black sesame seeds and lilies, and stir until the color of the powdery material is uniform to obtain the nutritional main ingredients. The dosage of each substance is shown in Table 1; S2. Preparation of nutritional composition: Blend 100 kg of the nutritional main ingredients obtained in step S1 with 8 kg of maltodextrin, 12 kg of xylitol and 18 kg of whole milk powder, and dry to obtain the nutritional composition.

[0031] Table 1 Dosage of each substance in Examples 1.1 - 1.5 (kg) Raw material name Example 1.1 Example 1.2 Example 1.3 Example 1.4 Example 1.5 Corn 100 100 100 100 100 Wheat 15 20 15 18 18 Purple rice 20 25 20 23 23 Peanut protein powder 5 2 5 4 4 Black sesame seeds 4 8 4 6 6 Black beans 2 1 2 1.5 1.5 Lily 2 3 2 2.5 2.5 Example 2.1 A preparation method of a nutritional composition with corn as the main ingredient, which is different from Example 1.5 in that: in step S2, 0.8 kg of whey protein powder and 0.1 kg of microcrystalline cellulose are also added, and blended with 100 kg of the nutritional main ingredients obtained in step S1, 8 kg of maltodextrin and 12 kg of xylitol, and then dried, and the rest are the same as Example 1.5.

[0032] Example 2.2 A preparation method of a nutritional composition with corn as the main ingredient, which is different from Example 1.5 in that: in step S2, 0.864 kg of whey protein powder and 0.036 kg of microcrystalline cellulose are also added, and blended with 100 kg of the nutritional main ingredients obtained in step S1, 8 kg of maltodextrin and 12 kg of xylitol, and then dried, and the rest are the same as Example 1.5.

[0033] Example 2.3 A preparation method of a nutritional composition with corn as the main ingredient, which is different from Example 1.5 in that: in step S2, 0.82 kg of whey protein powder and 0.08 kg of microcrystalline cellulose are also added, and blended with 100 kg of the nutritional main ingredients obtained in step S1, 8 kg of maltodextrin and 12 kg of xylitol, and then dried, and the rest are the same as Example 1.5.

[0034] Example 2.4 A preparation method of a nutritional composition with corn as the main ingredient, which is different from Example 1.5 in that: in step S2, 0.84 kg of whey protein powder and 0.06 kg of microcrystalline cellulose are further added, and are blended with 100 kg of nutritional main ingredient, 8 kg of maltodextrin, and 12 kg of xylitol obtained in step S1, and then dried, and the rest are the same as Example 1.5.

[0035] Example 3.1 A preparation method of a nutritional composition with corn as the main ingredient, which is different from Example 1.5 in that: in step S1, corn, peanut protein powder and wheat are mixed, and the water content is adjusted to 25%, then added into a twin-screw extruder, and extruded under the conditions of a screw speed of 490 r / min, a temperature of 160 °C and a feeding speed of 360 r / min, crushed, and passed through a 200-mesh sieve to obtain CPW expanded powder, and the rest are the same as Example 1.5.

[0036] Example 3.2 A preparation method of a nutritional composition with corn as the main ingredient, which is different from Example 1.5 in that: in step S1, corn, peanut protein powder and wheat are mixed, and the water content is adjusted to 25% to obtain CPW expanded powder, and the rest are the same as Example 1.5.

[0037] Example 3.3 A preparation method of a nutritional composition with corn as the main ingredient, which is different from Example 1.5 in that: in step S1, corn, peanut protein powder and wheat are mixed, added into a twin-screw extruder, and extruded under the condition of a screw speed of 490 r / min, crushed, and passed through a 200-mesh sieve to obtain CPW expanded powder, and the rest are the same as Example 1.5.

[0038] Example 3.4 A preparation method of a nutritional composition with corn as the main ingredient, which is different from Example 1.5 in that: in step S1, corn, peanut protein powder and wheat are mixed, added into a twin-screw extruder, and extruded under the condition of a temperature of 160 °C, crushed, and passed through a 200-mesh sieve to obtain CPW expanded powder, and the rest are the same as Example 1.5.

[0039] Example 4.1 A preparation method of a nutritional composition with corn as the main ingredient, which is different from Example 1.5 in that: in step S1, purple rice and black beans are mixed, the water content is adjusted to 18%, added into a twin-screw extruder, and extruded under the conditions of a screw speed of 1620 r / min and a temperature of 147 °C, crushed, and passed through a 200-mesh sieve to obtain RB expanded powder, and the rest are the same as Example 1.5.

[0040] Example 4.2 A preparation method of a nutritional composition mainly composed of corn, which is different from Example 1.5 in that: in step S1, purple rice and black beans are mixed, and the water content is adjusted to 18% to obtain RB expanded powder, and the rest are the same as in Example 1.5.

[0041] Example 4.3 A preparation method of a nutritional composition mainly composed of corn, which is different from Example 1.5 in that: in step S1, purple rice and black beans are mixed, added to a twin-screw extruder, extruded, crushed, and sieved through a 200-mesh sieve at a temperature of 147 °C to obtain RB expanded powder, and the rest are the same as in Example 1.5.

[0042] Example 4.4 A preparation method of a nutritional composition mainly composed of corn, which is different from Example 1.5 in that: in step S1, purple rice and black beans are mixed, added to a twin-screw extruder, extruded, crushed, and sieved through a 200-mesh sieve at a screw speed of 1620 r / min to obtain RB expanded powder, and the rest are the same as in Example 1.5.

[0043] Comparative Example 1.1 It is different from Example 1.5 in that: in step S1, wheat is removed, and the amount of corn used is 118 kg, and the rest are the same as in Example 1.5.

[0044] Comparative Example 1.2 It is different from Example 1.5 in that: in step S1, purple rice is removed, and the amount of corn used is 123 kg, and the rest are the same as in Example 1.5.

[0045] Comparative Example 1.3 It is different from Example 1.5 in that: in step S1, peanut protein powder is removed, and the amount of corn used is 104 kg, and the rest are the same as in Example 1.5.

[0046] Comparative Example 1.4 It is different from Example 1.5 in that: in step S1, black sesame is removed, and the amount of corn used is 106 kg, and the rest are the same as in Example 1.5.

[0047] Comparative Example 1.5 It is different from Example 1.5 in that: in step S1, black beans are removed, and the amount of corn used is 101.5 kg, and the rest are the same as in Example 1.5.

[0048] Comparative Example 1.6 It is different from Example 1.5 in that: in step S1, lily is removed, and the amount of corn used is 102.5 kg, and the rest are the same as in Example 1.5.

[0049] Comparative Example 2 Mix 100 kg of main nutritional ingredients (corn, wheat, purple rice, peanut protein powder, black sesame seeds, black beans, and lily with a weight ratio of 100:18:23:4:6:1.5:2.5), 8 kg of maltodextrin, 12 kg of xylitol, and 18 kg of whole milk powder, and dry to obtain a nutritional composition.

[0050] Application Example 1 Mix the nutritional composition obtained in Example 1.1 with water at a weight ratio of 1:6, and stir at a temperature of 70 °C until there is no powder accumulation on the surface to obtain a nutritional drink.

[0051] Application Example 2 Mix the nutritional composition obtained in Example 1.2 with water at a weight ratio of 1:7, and stir at a temperature of 80 °C until there is no powder accumulation on the surface to obtain a nutritional drink.

[0052] Application Examples 3 - 24 Mix the nutritional compositions obtained in Examples 1.3 - 4.4 and Comparative Examples 1.1 - 2 with water at a weight ratio of 1:6, and stir at a temperature of 70 °C until there is no powder accumulation on the surface to obtain a nutritional drink.

[0053] Performance Detection 1. Piglet feeding experiment: Select 240 weaned piglets of the "Duroc × Landrace × Yorkshire" three - way cross with a body weight of (20.14 ± 0.78) kg and good health, and randomly divide them into 24 groups with 10 pigs in each group. Feed the nutritional drinks obtained in Application Examples 1 - 24 to the pigs, feeding 200 g of nutritional drink to each pig per day. The pre - trial period is 7 days, and the formal trial period is 30 days. During this period, ensure that the piglets have free access to food and water, and the daily management and epidemic prevention are carried out according to the conventional procedures of the pig farm. The pig farm implements large - scale production, and the epidemic prevention and management work are scientific and standardized, and the supporting facilities are complete. Weigh the piglets on an empty stomach at the beginning and end of the experiment, record the initial weight and final weight to calculate the average daily gain (ADG), observe the occurrence of diarrhea in the piglets every day, record the number of diarrhea cases, and the diarrhea rate (%) = [the sum of the number of diarrhea cases per day during the experimental period / (the number of experimental days × the number of experimental pigs)] × 100%. Record the average ADG of each group of piglets and the diarrhea rate of each group of piglets in Table 3; 2. Sensory evaluation: Conduct a sensory evaluation of the nutritional drinks obtained in Application Examples 1 - 24 according to the scoring criteria in Table 2, calculate the scores and record them in Table 3.

[0054] Table 3 Sensory Evaluation Scoring Criteria Table 3 Performance Detection Table Data analysis: As can be seen from Table 3, the sensory evaluation score of the nutritional drink obtained in Application Examples 1-2 was 87 points. The ADG of the piglets taking this nutritional drink was 822.3-824.5 g / d, and the diarrhea rate was only 0.02%, proving that the nutritional composition of the present application not only has high nutritional value but also can provide consumers with a good eating experience.

[0055] The difference between Application Example 3 and Application Example 1 lies in the different weight ratios of the main nutritional ingredients, maltodextrin, and flavor enhancer in the nutritional composition. The data shows that the sensory evaluation score of the nutritional drink obtained in Application Example 3 is higher, and the ADG of the piglets is higher, proving that by strictly controlling the weight ratios of the main nutritional ingredients, maltodextrin, and flavor enhancer, the present application makes the product taste more delicate, has better palatability, promotes the absorption of nutritional components by the intestine, and improves the functionality of the product.

[0056] The difference between Application Example 4 and Application Example 3 lies in the different ratios of the substances in the main nutritional ingredients. The data shows that the ADG of the piglets in Application Example 4 is higher, and the diarrhea rate is reduced, proving that by controlling the ratios, the present application effectively promotes the effective combination of various nutritional components and enhances the comprehensive nutritional value of the product.

[0057] The difference between Application Example 5 and Application Example 4 lies in the different weight ratios of xylitol and whole milk powder. The data shows that the ADG of the piglets in Application Example 5 is higher, the diarrhea rate is reduced to 0.00%, and the sensory evaluation score of the nutritional drink is significantly improved. Proving that by strictly controlling the weight ratio of xylitol and whole milk powder, the present application increases the sweetness and milk flavor of the product, makes the nutritional composition more palatable, and at the same time improves the nutritional value and taste flavor of the nutritional composition, making the product more in line with the taste requirements of consumers, optimizing and enhancing the eating experience of consumers, and further improving the score of the nutritional composition of the present application in the sensory scoring standard and the tonic effect.

[0058] The difference between Application Examples 6-9 and Application Example 5 lies in that whey protein and microcrystalline cellulose are also added to the nutritional composition. The data shows that the sensory evaluation scores of the nutritional drinks in Application Examples 6-9 are significantly improved, and the ADG of the piglets is higher, proving that by adding whey protein and microcrystalline cellulose, the present application makes the nutritional composition not only have higher nutritional value but also can further enhance the stability of the product.

[0059] Application Example 8 has a higher sensory evaluation score of the nutritional drink and a higher ADG of the piglets compared with Application Examples 6, 7, and 9, proving that by strictly controlling the weight ratios of maltodextrin, whey protein, and microcrystalline cellulose, the present application makes the sweetness, taste, and structural stability of the finally obtained nutritional composition reach the optimum.

[0060] Example 10 is different from Example 5 in that the process parameters for preparing CPW expanded powder in step S1. The data shows that Example 10 has a higher sensory evaluation score of the nutritional drink and a higher ADG of piglets. Example 14 is different from Example 5 in that the process parameters for preparing RB expanded powder in step S1. The data shows that Example 14 has a higher sensory evaluation score of the nutritional drink and a higher ADG of piglets, proving that by strictly controlling the processing parameters in the extrusion expansion process, the present application ensures the uniformity and stability of the materials, and improves the taste and digestibility of the product.

[0061] Examples 18 - 23 are different from Example 5 in that wheat, purple rice, peanut protein powder, black sesame, black beans and lily are respectively replaced with the same quality of corn. The data shows that the ADG of piglets decreases significantly and the diarrhea rate increases significantly, proving that there is an effective combination among various nutritional components in the present application. The dietary fiber in corn and the active components in wheat, purple rice, peanut protein, black sesame, black beans and lily act together to enhance the comprehensive nutritional value of the product.

[0062] Example 24 is different from Example 5 in that the substances in the nutritional composition are only mechanically blended in general. The data shows that the ADG of piglets decreases significantly, the diarrhea rate increases significantly, and the sensory evaluation score of the nutritional drink drops even more significantly, proving that before mixing various substances, the present application first subjects corn, peanut protein, wheat, purple rice and black beans to extrusion expansion treatment, which can form CPW expanded powder and RB expanded powder with uniform structure and delicate texture. Further, it improves the taste of the product, enhances the biological utilization rate, and also ensures the uniformity and stability of the materials, and improves the taste and digestibility of the product.

[0063] The embodiments of the specific implementation manners are all preferred embodiments of the present application, and do not limit the protection scope of the present application accordingly. Therefore, all equivalent changes made according to the structure, shape and principle of the present application shall be covered within the protection scope of the present application.

Claims

1. A nutritional composition with corn as the main ingredient, characterized in that: The invention comprises a main nutrient material, maltodextrin and a flavor enhancer in a weight ratio of 100:8:(25-35), wherein the main nutrient material is prepared from the following raw materials in weight parts: 100 parts of corn; 15-20 parts of wheat; 20-25 parts of purple rice; 2-5 parts of peanut protein; 4-8 parts of black sesame; 1-2 parts of black beans and 2-3 parts of lily; the flavor enhancer comprises xylitol and whole milk powder in a weight ratio of 1:(1-2).

2. The nutritional composition with corn as the main ingredient according to claim 1, characterized in that: The weight ratio of the main nutritional ingredient, maltodextrin and flavor enhancer is 100:8:

30.

3. The nutritional composition with corn as the main ingredient according to claim 1, characterized in that: The main nutritional ingredient is prepared from the following raw materials in parts by weight: 100 parts of corn; 18 parts of wheat; 23 parts of purple rice; 4 parts of peanut protein; 6 parts of black sesame; 1.5 parts of black beans and 2.5 parts of lily.

4. The nutritional composition with corn as the main ingredient according to claim 1, characterized in that: The weight ratio of xylitol to whole milk powder is 1:1.

5.

5. The nutritional composition with corn as the main ingredient according to claim 1, characterized in that: The nutritional composition further comprises whey protein and microcrystalline cellulose, and the weight ratio of maltodextrin, whey protein and microcrystalline cellulose is 8:(0.8-1.2):(0.05-0.1).

6. The nutritional composition with corn as the main ingredient according to claim 5, characterized in that: The weight ratio of the maltodextrin, whey protein and microcrystalline cellulose is 8:1:0.

08.

7. A method for preparing a nutritional composition with corn as the main ingredient according to any one of claims 1 to 6, characterized in that: The following steps are involved: S1. Preparing the main nutritional ingredient: mixing corn, peanut protein and wheat, adjusting the water content to 20-30%, extruding at a screw speed of 480-500 r / min and a temperature of 150-170° C., and crushing to obtain CPW puffed powder; mixing purple rice and black beans, adjusting the water content to 15-20%, extruding at a screw speed of 1200-1800 r / min and a temperature of 140-160° C., and crushing to obtain RB puffed powder; then blending the CPW puffed powder, RB puffed powder, black sesame and lily to obtain the main nutritional ingredient; S2. preparing a nutritional composition: blending the main nutritional ingredient with all other substances, and drying to obtain a nutritional composition.

8. The method for preparing a nutritional composition with corn as the main ingredient according to claim 7, characterized in that: In the step S1, corn, peanut protein and wheat are mixed and the water content is adjusted to 25%, and the mixture is extruded and crushed at a screw speed of 490 r / min and a temperature of 160° C. to obtain CPW puffed powder.

9. The nutritional composition with corn as the main ingredient and the preparation method thereof according to claim 1, characterized in that: In the step S1, purple rice and black beans are mixed and the water content is adjusted to 18%, and the mixture is extruded and crushed at a screw speed of 1620 r / min and a temperature of 147° C. to obtain RB puffed powder.

10. An application of a nutritional composition with corn as the main ingredient, characterized in that: The nutritional composition according to any one of claims 1 to 6 is mixed with water in a weight ratio of 1:(6-7), and stirred at a temperature of 70-80° C. until no powder is accumulated on the surface to obtain a nutritional drink.

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