Spleen-tonifying and stomach-nourishing nutritional composition as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of food, and particularly discloses a spleen-tonifying and stomach-nourishing nutritional composition and a preparation method and application thereof.The spleen-tonifying and stomach-nourishing nutritional composition comprises a combined protein substance, a combined enzyme preparation and an enzyme protective agent.The combined enzyme preparation comprises pepsin with the concentration being 500-3000 PU / 100 g and acid lactase with the concentration being 1000-5000 ALU / 100 g according to the mass of the combined protein substance. According to the combined protein, complementary energy supply is achieved through different absorption speeds, lactose and casein are decomposed in a targeted mode through acid lactase and compound protease, and gas production caused by fermentation of undigested substrates in intestinal tracts is reduced; cPP, ascorbyl palmitate stabilizing enzyme, a protein structure and maltodextrin provide a protection carrier, and a microcapsule embedding technology is matched, so that the activity of the product in the storage and brewing processes is ensured.

Description

Technical Field

[0001] The present invention belongs to the technical field of food, and particularly relates to a nutritional composition for invigorating the spleen and nourishing the stomach, a preparation method thereof, and uses thereof. Background Art

[0002] Among existing foods, dairy products, as an important source of high-quality protein and calcium, play a key role in the nutritional intake of the population. However, the problem of their digestion and absorption plagues some people, especially infants, children, and individuals with weak gastric function.

[0003] Foods with a high protein content may be difficult to digest due to individual differences during digestion. After some people consume dairy products (such as milk powder, milk, milk-containing beverages, etc.), they are prone to discomfort symptoms such as gastric flatulence and vomiting (or regurgitation). In severe cases, it may affect nutrient absorption and growth and development. From the perspective of the digestion mechanism, such problems are closely related to the activity and insufficient secretion of gastric digestive enzymes. The main protein component in dairy products is casein, and its digestion in the stomach depends on the action of pepsin - pepsin is activated from pepsinogen secreted by the chief cells of the gastric mucosa by gastric acid and is responsible for cleaving casein into smaller polypeptide fragments for further decomposition in the small intestine. However, the pepsin activity in children is only 10% - 30% of that in adults, and the gastric acid secretion is small and the pH value is relatively high (about 4 - 5, while the pH of adult gastric acid is 1 - 2), resulting in the difficulty of fully decomposing casein and easily forming larger curd masses in the stomach, delaying the gastric emptying rate. The retention of curd masses in the stomach not only occupies the gastric volume but also stimulates the gastric wall to cause a sense of fullness. If the gastric contents are too much or the gastric motility is insufficient, it may cause the milk liquid to reflux into the esophagus, resulting in vomiting.

[0004] In addition, although the digestion of lactose mainly depends on lactase in the small intestinal mucosa, if the gastric emptying is abnormal (such as too fast or too slow), it may indirectly affect the processing efficiency of lactose in the intestine. The undigested lactose enters the colon and is fermented by bacteria to produce gas. Although it mainly manifests as intestinal flatulence, when the gastrointestinal function is synergistically disordered, it will aggravate the subjective feeling of gastric discomfort. For adults or older children, if the secretion of pepsin is reduced due to diseases, drugs, or physiological factors (such as patients with atrophic gastritis), the problem of incomplete digestion of dairy products will also occur, causing symptoms such as gastric flatulence. Generally speaking, the insufficient activity and secretion defects of pepsin are the core enzymatic factors leading to the obstruction of dairy product digestion in the stomach and thus causing flatulence and vomiting. It involves the synergistic effects of multiple aspects such as gastric acid environment, enzymatic reaction efficiency, and gastric motility. And due to the imperfect development of the digestive system in children, such problems are particularly prominent. Summary of the Invention

[0005] To solve the problems existing in the prior art, the present invention provides a nutritional composition for invigorating the spleen and nourishing the stomach, a preparation method thereof and uses thereof. After the enzyme is encapsulated by an enzyme protectant and forms a stable nutritional composition with the combined protein substance, it can not only avoid the need to determine the dosage ratio when taken alone, but also ensure that the protein composition containing the enzyme is stable and has a long storage time.

[0006] The technical solution adopted by the present invention is as follows: In the first aspect, the present invention provides a nutritional composition for invigorating the spleen and nourishing the stomach, including a combined protein substance, a combined enzyme preparation and an enzyme protectant. The combined protein substance is one or more of plant protein and animal protein, wherein: The combined enzyme preparation includes 500 - 3000 PU / 100 g of pepsin and 1000 - 5000 ALU / 100 g of acid lactase based on the mass of the combined protein substance.

[0007] Combined with the first aspect, the present invention provides a first implementation manner of the first aspect. The enzyme protectant includes 2 - 15 g / 100 g of galactooligosaccharide and 0.2 - 3.0 g / 100 g of casein phosphopeptide based on the mass of the combined protein substance.

[0008] Combined with the first aspect, the present invention provides a second implementation manner of the first aspect. The combined enzyme preparation includes 1500 - 3000 PU / 100 g of pepsin and 3000 - 5000 ALU / 100 g of acid lactase based on the mass of the combined protein substance.

[0009] Combined with the first implementation manner of the first aspect, the present invention provides a third implementation manner of the first aspect. The enzyme protectant includes 7 - 12 g / 100 g of galactooligosaccharide and 0.4 - 1.2 g / 100 g of casein phosphopeptide based on the mass of the combined protein substance.

[0010] Combined with the first or third implementation manner of the first aspect, the present invention provides a fourth implementation manner of the first aspect. The enzyme protectant further includes 15 - 20 g / 100 g of maltodextrin, 0.6 - 1.0 mg / 100 g of zinc gluconate and 0.04 - 0.08 g / 100 g of ascorbyl palmitate based on the mass of the combined protein substance.

[0011] In the second aspect, the present invention also provides a preparation method for preparing the above-mentioned nutritional composition for invigorating the spleen and nourishing the stomach, specifically as follows: Weigh the combined protein substance, the combined enzyme preparation and the enzyme protectant in proportion. First, premix the combined enzyme preparation with the galactooligosaccharide in the enzyme protectant to form an enzyme premix, and then premix the combined protein substance with maltodextrin to form a protein carrier premix; Add the premixed enzyme premix to the casein phosphopeptide solution, stir and mix to form an enzyme mixture preparation, emulsify and encapsulate the enzyme mixture preparation with sodium alginate solution, and then slowly drop it into calcium chloride solution for crosslinking to form microcapsules. After washing the excess calcium chloride on the surface of the microcapsules, perform a drying treatment; Then premix the microcapsules with the protein carrier premix and homogenize and disperse them in the gum arabic solution, and finally perform high-pressure spray drying to form a nutraceutical composition with a double-layer coating.

[0012] In a third aspect, the present invention also provides a use, applying the above-mentioned nutraceutical composition for strengthening the spleen and nourishing the stomach in food.

[0013] In combination with the third aspect, the present invention provides a first implementation manner of the third aspect, and the food is candy, beverage, dairy product, baked food, dietary supplement or food for special dietary use.

[0014] In combination with the third aspect, the present invention provides a second implementation manner of the third aspect, and the food is milk powder.

[0015] In combination with the third aspect, the present invention provides a third implementation manner of the third aspect, and the food is a dairy product.

[0016] It is worth noting that the strengthening of the spleen and nourishing the stomach referred to in the present invention is not limited to acting only on the spleen and stomach, but includes the entire digestive tract for digesting proteins. The problem to be solved is the problem of flatulence due to indigestion of protein nutrients. Among them, protease mainly exists in the stomach, and lactose is mainly decomposed in the small intestine. However, the entire digestive tract is a complete place for digesting substances, and the front and rear parts are in a synergistic digestion effect. Therefore, it mainly targets the stomach and intestines, and by improving the digestion of proteins, flatulence and stagnation are avoided, thereby achieving the effect of strengthening the spleen and nourishing the stomach.

[0017] The beneficial effects of the present invention are as follows: 1. Compared with the problem of poor stability of traditional lactase in milk powder, the present invention selects acid-resistant lactase, whose three-dimensional structure contains more disulfide bonds, is resistant to a spray drying temperature of 60 °C, and has an activity retention rate of more than 70% in the acidic environment of the stomach. Combined with the protein composition, it can improve the digestion efficiency of proteins and reduce the problem of gastric flatulence; 2. The present invention adopts a two-stage gastric protease combination. Pepsin cuts casein into large peptide segments (molecular weight reduced to 10-20 kDa) in the stomach (pH 2-3), reducing the gastric emptying resistance; 3. The present invention uses gum arabic + maltodextrin to encapsulate the enzyme by spray drying to form 5-10 μm microcapsules, isolating oxygen and moisture, so that the activity retention rate of the enzyme is >80% after being stored for 6 months at 40 °C and a relative humidity of 75%, while the unencapsulated group is only 50%; 4. The combined protein of the present invention supplies energy through complementary absorption rates. Acid lactase and compound protease specifically decompose lactose and casein, reducing the production of gas by undigested substrates during fermentation in the intestine; while CPP and ascorbyl palmitate stabilize the enzyme and protein structures, and maltodextrin provides a protective carrier, cooperating with the microcapsule embedding technology to ensure the activity of the product during storage and preparation. Detailed implementation mode

[0018] The following specific examples further illustrate the present invention.

[0019] Example 1: This example discloses a nutritional composition for invigorating the spleen and nourishing the stomach, including a combined protein substance, a combined enzyme preparation, and an enzyme protectant, where: The combined enzyme preparation includes 500 - 3000 PU / 100 g of pepsin and 1000 - 5000 ALU / 100 g of acid lactase based on the mass of the combined protein substance.

[0020] Among them, the enzyme protectant includes 2 - 15 g / 100 g of galactooligosaccharide and 0.2 - 3.0 g / 100 g of casein phosphopeptide based on the mass of the combined protein substance.

[0021] The enzyme protectant also includes 15 - 20 g / 100 g of maltodextrin, 0.6 - 1.0 mg / 100 g of zinc gluconate, and 0.04 - 0.08 g / 100 g of ascorbyl palmitate based on the mass of the combined protein substance.

[0022] As an implementation method, the combined enzyme preparation includes 1500 - 3000 PU / 100 g of pepsin and 3000 - 5000 ALU / 100 g of acid lactase based on the mass of the combined protein substance.

[0023] As an implementation method, the enzyme protectant includes 7 - 12 g / 100 g of galactooligosaccharide and 0.4 - 1.2 g / 100 g of casein phosphopeptide based on the mass of the combined protein substance.

[0024] This example also provides a preparation method for preparing the above nutritional composition, specifically as follows: Weigh the combined protein substance, the combined enzyme preparation, and the enzyme protectant according to the ratio. First, premix the combined enzyme preparation with galactooligosaccharide in the enzyme protectant to form an enzyme premix, and then premix the combined protein substance with maltodextrin to form a protein carrier premix; Add the premixed enzyme premix to the casein phosphopeptide solution, stir and mix to form an enzyme mixture preparation, emulsify and wrap the enzyme mixture preparation with sodium alginate solution, and then slowly drip it into calcium chloride solution for crosslinking to form microcapsules. After washing the excess calcium chloride on the surface of the microcapsules, perform a drying treatment; The microcapsules and the protein carrier premix are then added to the gum arabic solution for homogeneous dispersion, and finally high-pressure spray drying is carried out to form a double-layer encapsulated nutritional composition.

[0025] Furthermore, after optimizing and defining the nutritional composition in this example, it is applied to foods, especially a high-protein food, and is suitable for different food types by selecting specific combined protein substances.

[0026] As an application direction, this nutrient is for children's protein foods, commonly found in dairy snacks, including solid and liquid types. Two encapsulated enzymes are added according to the mass ratio to the combined protein substances, so as to achieve the effect of helping digestion.

[0027] Specifically, for a 100g functional children's milk candy, it includes 40g of whole milk powder, 8g of hydrolyzed whey protein, and 7g of pea protein as the basic combined protein substances, then 35g of a wrapper of maltose syrup and trehalose as functional ingredients, 2000ALU of the functional ingredient acid lactase, and 1000PU of compound protease. Other ingredients include 5g of galactooligosaccharide, 3g of gelatin and carrageenan, and 0.5g of natural fruit flavor essence.

[0028] The production method is as follows: First, the microencapsulated enzyme preparation is premixed with milk powder and GOS at a temperature below 50°C, and then mixed with the sugar gum that has been boiled at 120°C until the moisture content is ≤5% and cooled to 70°C; after film pressing and forming, low-temperature drying is carried out to control the moisture content of the milk candy at 8%-10%, delaying the attenuation of enzyme activity.

[0029] As an application direction, this nutrient is applied to dairy beverages, commonly found in various formulated milk beverages. Two encapsulated enzymes are added according to the mass ratio to the combined protein substances, and it also achieves the effect of helping digestion.

[0030] Specifically, based on 1L of formulated milk beverage, it includes 800ml of reconstituted milk, with a protein content close to 3.2g / 100ml. Then it also includes 10g of hydrolyzed whey protein, 3000ALU of acid lactase, 1200PU of compound protease, 0.3g of lactoferrin, 2g of collagen peptide, 0.5g of xanthan gum, 0.3g of monoglyceride, and finally 1g of erythritol.

[0031] The production method is as follows: First, the liquid lactase is mixed with GOS and CPP (0.5g), and is homogenized twice under a high pressure of 20MPa to form a nanoscale dispersion. Then it is sterilized by the batching sterilization treatment process. After sterilization, it is immediately cooled to 4°C, and then heat-sensitive ingredients such as Lactobacillus reuteri 1×10 7CFU, and then store it refrigerated in an environment not exceeding 4°C, and test its protein precipitation rate within 30 days, with the requirement not exceeding 5%. At the same time, the enzyme activity retention rate is above 85%.

[0032] As an application direction, this nutrient is applied in milk tablets, and two encapsulated enzymes are added according to the mass ratio with the combined protein, which also achieves the effect of helping digestion.

[0033] Specifically, calculated based on 100 g of milk tablets (the size of the milk tablets is not limited, and the 100 g product contains several individually packaged milk tablets), it includes 70 g of whole milk powder, 1500 PU of compound protease, 2500 ALU of acid lactase, 10 g of whey protein powder, 8 g of maltodextrin, and 2 g of natural cheese powder.

[0034] By the method of dry pressing tablets, after all the ingredients are mixed and passed through an 80-mesh sieve, tablets are pressed in an environment with a humidity less than 40% to avoid destroying the enzyme activity by wet heat treatment. Then hydroxypropyl methylcellulose (HPMC) is used for coating to form a moisture-proof barrier, and at the same time, the disintegration time is controlled not to exceed 3 minutes.

[0035] As an application direction, this nutrient is for children's milk powder to solve the problem that some children have difficulty digesting children's milk powder, resulting in flatulence or vomiting.

[0036] In view of the situation of intestinal mucosa damage after diarrhea caused by secondary lactase deficiency in children, as well as the problems of abdominal distension and gas production caused by insufficient pepsin secretion, a nutritional composition containing specific enzyme preparations is developed. By externally supplementing digestive enzymes, the risk of intestinal fermentation and gas production is reduced, and the gastrointestinal digestion burden is alleviated.

[0037] Raw material selection of the core combined protein Protein source type It includes as animal proteins: Whey protein (isolated whey protein), containing all essential amino acids, is easily digested and absorbed; rich in β-lactoglobulin, α-lactalbumin, immunoglobulin, etc., enhancing immunity, with a mass ratio of 30%-40%; Casein (sodium caseinate), slowly releasing energy, providing minerals such as calcium and phosphorus; more easily absorbed after combination with digestive enzymes, with a mass ratio of 15%-25%; Hydrolyzed egg yolk powder, rich in natural active proteins, promoting bone development and enhancing bone density, with a mass ratio of 5%-10%.

[0038] It also includes as plant proteins: Pea protein, with low allergenicity, rich in lysine, making up for the defects of cereal proteins; containing dietary fiber, regulating intestinal function, with a mass ratio of 20%-30%; Soy protein isolate, the only plant protein containing all essential amino acids; rich in isoflavones, with antioxidant effects, and the mass ratio is 10%-15%; It also includes lactoferrin as a special protein, which binds iron and promotes iron absorption; has antibacterial and antiviral effects, and regulates the intestinal flora, with a mass ratio of 0.1%-0.5%; and collagen peptides, which supplement glycine and proline, promote the repair of skin and mucous membranes; enhance the intestinal barrier function, with a mass ratio of 2%-5%.

[0039] Complete formula Among them, the determination method of the enzyme preparation addition amount The enzyme preparation in the nutritional composition is not determined by mass fraction or microbial quantity, but with the enzyme activity unit as the core index. The reasons and calculation methods are as follows: Reason: The catalytic ability of an enzyme is determined by its activity, and the activity is affected by factors such as temperature, pH, and purity. Simple mass or microbial quantity cannot accurately reflect its functional effect. For example, for lactase of the same mass, products from different sources or production processes may have significantly different lactose decomposition efficiencies.

[0040] Calculation method: Acidic lactase: Measured in ALU (lactase activity unit), 2000-5000 ALU is added to every 100 g of milk powder. This range is based on clinical research data and can ensure the decomposition of 70%-80% of lactose in the acidic environment of the infant's stomach, reducing intestinal fermentation and gas production. One implementation is that the activity of a certain batch of acidic lactase is 10000 ALU / g, then 0.2-0.5 g of this lactase needs to be added to every 100 g of milk powder.

[0041] Compound protease: Measured in PU (protease activity unit), 1000-3000 PU is added to every 100 g of milk powder. Among them, pepsin and trypsin are mixed according to the activity ratio (usually 1:1-1:2) to ensure the efficient decomposition of casein in different pH environments of the stomach and intestines. One implementation is that the total activity of the compound protease is 5000 PU / g, and 0.2-0.6 g needs to be added to every 100 g of milk powder.

[0042] The addition amount of the enzyme protectant needs to balance the protection effect, safety and cost. The specific calculation basis and formula ratio range are as follows: Galactooligosaccharide (GOS) / Fructooligosaccharide (FOS) Calculation basis: Based on its encapsulation efficiency in forming an enzyme protection layer and prebiotic function, it usually needs to reach 2-5 times the mass of the enzyme preparation, and at the same time needs to meet the safety standard of the daily intake of infants and young children (≤15 g / day).

[0043] Formulation ratio: Add 5 - 10 g per 100 g of milk powder. For example, if the total mass of lactase and compound protease in every 100 g of milk powder is 0.8 g, the addition amount of GOS / FOS is 4 - 8 g to ensure effective encapsulation of enzyme molecules and regulation of intestinal flora.

[0044] Casein Phosphopeptide (CPP) Calculation basis: CPP binds with metal ions (Ca² + , Zn² + ) to stabilize the enzyme active center. The addition amount needs to match the mineral content and enzyme demand in the milk powder. Excessive addition may lead to excessive chelation of minerals and affect absorption.

[0045] Formulation ratio: Add 0.5 - 1 g per 100 g of milk powder. For example, if the calcium content in the milk powder is 500 mg / 100 g and the zinc content is 1 mg / 100 g, considering the activity demand of the enzyme preparation, the addition amount of CPP is controlled at 0.6 - 0.8 g to achieve the best stabilization effect.

[0046] I. Raw material pretreatment 1. Preparation of enzyme protection premix, which is the inner layer embedding object Composition: Acid lactase, compound protease, 3 times the mass of GOS of the enzyme, 10% of CPP of the enzyme mass Operation: First, pass the enzyme preparation through a 100 - mesh sieve, and mix it with GOS and CPP in a three - dimensional mixer at 50 rpm for 20 minutes to form a uniform powder; then add deionized water (powder - water ratio 1:2), and stir in a 30 °C water bath for 30 minutes until a translucent suspension is formed, and the viscosity of the suspension is 150 - 200 mPa・s.

[0047] 2. Preparation of protein functional matrix, which is the outer layer embedding basis Composition: Hydrolyzed whey protein, calcium caseinate, pea protein isolate, maltodextrin, lactoferrin, collagen peptide Operation: First, mix animal protein and plant protein in proportion, and grind them by air flow to a particle size ≤ 50 μm; then add maltodextrin and functional protein, and stir in a horizontal spiral ribbon mixer at 60 rpm for 30 minutes, and pass through an 80 - mesh sieve for standby.

[0048] 3. Auxiliary material treatment: Lactobacillus reuteri and zinc gluconate are dissolved in 5% CPP solution and ultrasonically dispersed for 10 minutes; Ascorbyl palmitate is dissolved in edible ethanol, and sprayed evenly on the surface of the protein matrix by spray method, and the residual amount after ethanol volatilization is < 0.1%.

[0049] II. Inner layer sodium alginate microcapsule embedding 1. Wall material preparation: Dissolve at 60°C and cool to room temperature to form a 2% sodium alginate solution, and add 0.1% chitosan to enhance the film toughness; Crosslinking agent preparation: Use a 0.2 mol / L calcium chloride solution containing 1% glycerol to prevent the capsule from being too hard.

[0050] 2. Emulsification crosslinking: The enzyme-protected suspension is dropped into the calcium chloride solution at a speed of 10 mL / min, and stirred at a high speed of 200 rpm to form 5-10 μm microcapsules. The crosslinking time is 40 minutes; Centrifuge at 3000 rpm for 5 minutes to collect the microcapsules, wash them twice with deionized water, and freeze-dry them at -50°C and 0.1 mbar until the moisture content does not exceed 5%.

[0051] Key control: The enzyme entrapment rate ≥ 90% (the residual unentrapped enzyme detected by liquid chromatography < 10%); The surface charge of the microcapsules is +20 - 30 mV, which is beneficial for subsequent binding with negatively charged gum arabic.

[0052] III. Full ingredient mixing and outer layer gum arabic entrapment 1. Premixing: The enzyme microcapsules and the protein functional matrix are put into a two-dimensional mixer at a ratio of 1:5, and mixed at 40 rpm for 15 minutes; Add the probiotic CPP solution, flavoring agent, and antioxidant, and continue to mix for 10 minutes until uniform to form a mixed material, and detect that the coefficient of variation of the mixing uniformity < 5%.

[0053] 2. Preparation of the outer wall material: Use a 3% gum arabic solution, add 2% maltodextrin, and adjust the pH to 6.5 close to neutral to protect the protein activity.

[0054] 3. Spray drying entrapment: The mixed material and the gum arabic solution are homogenized at a ratio of 1:2 (25 MPa, 2 times) to form a stable emulsion; Enter the spray drying tower and dry it under the conditions of an inlet air temperature of 170°C, an outlet air temperature of 85°C, and an atomization pressure of 50 kPa, and collect the double-layer microcapsule particles with a particle size of 20 - 50 μm after drying.

[0055] Core mechanism description: Among them, the inner layer sodium alginate capsule protects the enzyme preparation from being damaged by high temperature in the outer layer; The outer layer gum arabic film wraps the entire protein matrix, forming a double protection of physical barrier and chemical stability, and can achieve an oxygen barrier rate of 95% and a moisture barrier rate of 85%.

[0056] IV. Post-treatment and packaging Secondary mixing: Mix the double-layer microencapsulated product with natural vanilla essence in proportion, and use a three-dimensional mixer to mix at a speed of 50 revolutions per minute for 10 minutes to ensure the uniform distribution of the essence.

[0057] Sterilization treatment: The product is sterilized by irradiation sterilization (dose ≤ 8 kGy) or moist heat sterilization (121 °C, 15 minutes) to ensure that the microbial indicators of the product comply with the "Hygienic Standards for Infant Foods" GB 10765-2021.

[0058] Packaging: The sterilized product is packaged in a clean workshop (cleanliness reaches ISO Class 7). Nitrogen-filled aluminum foil bags are used for packaging. The net content per bag is determined according to the product design specifications. After packaging, a seal integrity test is carried out to ensure that the packaging is leak-free.

[0059] V. Quality control nodes Raw material acceptance: For each batch of raw materials, a certificate of inspection passing is required, and sampling tests are carried out on enzyme activity, protein content, microbial indicators, etc.

[0060] Process detection: During the segmented mixing process, the temperature and uniformity of the mixed material are detected every 30 minutes.

[0061] During the microencapsulation process, parameters such as the temperature and pressure of spray drying are monitored in real time, and the particle size distribution and encapsulation rate of the microcapsules are detected every hour.

[0062] Finished product inspection: A full range of inspections are carried out on the finished product, including protein content, enzyme activity, total number of colonies, moisture content, heavy metal content, etc. It can only be warehoused after passing the inspection.

[0063] Then, the materials in the above-mentioned scheme are experimentally verified Construction and verification of a mouse model of functional dyspepsia 1. Experimental design Animal grouping: 60 SPF-grade C57BL / 6 mice, 6 weeks old, randomly divided into 6 groups (n = 10): (a) Normal control group (gavage with normal saline) (b) Model control group (gavage with 0.5% lead acetate solution, 10 mg / kg / d, for 7 consecutive days) (c) Ordinary milk powder group (model mice + commercially available formula milk powder gavage, 8 g / kg / d) (d) Ordinary enzyme group (model mice + commercially available milk powder + unencapsulated enzyme preparation gavage, enzyme activity same as the formula group) (e) Composition group (model mice + this formula milk powder gavage, 8 g / kg / d) (f) Positive control group (model mice + domperidone solution gavage, 1 mg / kg / d) 2. Modeling method The lead acetate combined with starvation method is adopted: Days 1 - 7: The mice in the c - f group of the model group were fasted for 12 hours every morning and gavaged with 0.5% lead acetate solution (which inhibits pepsin activity and can cause delayed gastric emptying as confirmed by the literature) every afternoon. Days 8 - 14: After modeling, each group was given corresponding treatments. The normal group and the model group were gavaged with an equal amount of normal saline.

[0064] It should be noted that the secretion amount of pepsin in infants and young children is only 30% - 50% of that in adults, and its activity is significantly affected by the gastric pH. As a heavy metal ion, lead acetate can bind to the sulfhydryl group in the active center of pepsin, irreversibly inhibiting its ability to hydrolyze casein, and the inhibition rate can reach 60% - 70%. By continuously gavaging 0.5% lead acetate for 7 days, the pepsin activity can be specifically reduced, with the target value < 30 U / mg, and that of normal mice is 50 ± 5 U / mg, simulating the casein digestion disorder in humans due to congenital deficiency of digestive enzymes or diseases.

[0065] Fasting for 12 hours every day causes gastric emptying disorder. At the same time, the synthesis of gastric mucosal prostaglandin decreases under the hungry state, weakening the mucosal protection barrier. Acting synergistically with lead acetate, it induces functional dyspepsia symptoms such as gastric retention and flatulence, which is in line with the clinical pathological mechanism of the imbalance between attack and defense.

[0066] During normal digestion, pepsin cleaves casein into β - casein peptides, and trypsin further hydrolyzes them into amino acids in the intestine. In the case of model mice, the abnormal situation is that after the pepsin activity is inhibited, only a small amount of casein is decomposed, and the undigested intact casein enters the intestine with gastric emptying, becoming the fermentation substrate of gas - producing bacteria, generating gases such as hydrogen and methane.

[0067] This model acts on the stomach through lead acetate, does not directly affect the expression of intestinal lactase, but can be indirectly related through the following pathways. Incomplete digestion of casein leads to an increase in intestinal osmotic pressure, inducing transient intestinal mucosal edema, which may slightly reduce lactase activity, simulating the scenario of secondary lactose malabsorption caused by clinical protein digestion disorders.

[0068] 3. Model verification indicators Detection items Detection methods Model success criteria Gastric emptying rate Phenol red residue method (sacrifice 30 minutes after intragastric administration of phenol red solution) Residue rate > 60% (normal group < 40%) Degree of flatulence Measurement of intestinal diameter by abdominal CT scan Jejunum diameter ≥ 2.5 mm (normal group 1.8 ± 0.2 mm) Pepsin activity Folin - phenol method Activity < 30 U / mg (normal group 50 ± 5 U / mg) Number of intestinal gas - producing bacteria Real - time fluorescence quantitative PCR (detecting 16S rRNA) <![CDATA[Clostridium perfringens > 10 6 CFU / g feces]]> 4. Experimental results Index Normal group Model group Ordinary milk powder group Ordinary enzyme group Composition group Positive control group Gastric emptying rate (%) 62±4 35±3* 42±5* 48±6* 55±4# 56±3# Flatulence score 0 3±0.5* 2.5±0.4* 2.0±0.3* 1.2±0.2# 1.0±0.1# Lactase activity (ALU / g intestinal mucosa) 80±5 45±6* 52±7* 60±8* 75±5# - Short - chain fatty acids (μmol / g feces) 55±5 30±4* 38±5* 45±6* 52±4# - * P < 0.05 compared with the normal group; # P < 0.01 compared with the model group The experimental results show that: Judging from the experimental results of gastric emptying rate and flatulence, in the model control group, due to the inhibition of pepsin activity by lead acetate and the combination with the starvation method, the gastric emptying rate was significantly lower than that of the normal group, and the flatulence score was significantly increased, which was in line with the expected pathological manifestations of the functional dyspepsia model.

[0069] Although the gastric emptying rate and flatulence score improved in the regular milk powder group and the regular enzyme group, the gastric emptying rate in the composition group was close to that of the positive control group, and the intestinal flatulence score was significantly lower than that in the model group. This indicates that the acid-resistant lactase and compound protease in the composition can effectively decompose lactose and casein, reducing the gas-producing substrates in the intestine. At the same time, components such as combined protein and GOS regulate the intestinal flora and repair the intestinal mucosa, jointly promoting gastric emptying and relieving flatulence, verifying the effectiveness of the dual mechanisms of digestive enzyme targeted decomposition + intestinal mucosa repair.

[0070] Enzyme protectant stability experiment 1. Experimental design The enzyme-containing composition (experimental group) and the regular enzyme milk powder without the protectant (control group) were placed in incubators at 4°C, 25°C, and 37°C respectively, and samples were taken regularly for detection: (1) Enzyme activity retention rate: The rate of lactase decomposing o-nitrophenyl-β-D-galactoside (ONPG) was detected by spectrophotometry; (2) Microstructure: The integrity of the microcapsules was observed by scanning electron microscopy; (3) Microbiological indicators: The total number of colonies was detected by plate counting method (GB4789.2). Storage conditions Time (months) Enzyme activity retention rate of experimental group Enzyme activity retention rate of control group Total number of colonies (CFU / g) Microcapsule integrity rate 4℃ 0 100% 100% ＜100 100% 6 85±2% 55±3%* ＜500 92±3% 12 78±3% 40±4%* ＜1000 85±4% 25°C (room temperature) 0 100% 100% ＜100 100% 3 82±2% 60±3%* ＜800 88±3% 6 75±3% 50±4%* ＜1500 80±5% 37°C (accelerated aging) 0 100% 100% ＜100 100% 1 70±4% 35±5%* ＜3000 70±6%

[0071] *P < 0.05 compared with the experimental group in the same period Judging from the experimental expectations of enzyme activity and microbiological indicators, the enzyme activity retention rate in the experimental group was significantly higher than that in the control group at different storage temperatures. After 6 months of storage at 4°C, the enzyme activity retention was 85 ± 2%, and after 6 months of storage at 25°C, it was 75 ± 3%. In the same period, the control group was only 55 ± 3% and 50 ± 4% respectively. Moreover, the integrity rate of the microcapsules remained above 80%, and the microbiological indicators met the standards.

[0072] This shows that the enzyme protection system composed of GOS and CPP effectively isolates the damage of moisture, oxygen, and high temperature to the enzyme through the microcapsule embedding technology, extends the validity period of the enzyme preparation in milk powder, ensures that it still maintains a high activity under normal temperature storage conditions, verifies the effectiveness of the protectant formula and process design in improving enzyme stability, and meets the storage requirements of commercial milk powder.

[0073] Based on the experimental verification, the production process was optimized again.

[0074] First, prepare the non-protected system. In the premixing stage: The enzyme preparation and GOS were put into a three-dimensional mixer at a mass ratio of 1:3, the rotation speed was 50 rpm, and the mixing time was 20 minutes to evenly coat the surface of the enzyme particles with a GOS protective layer.

[0075] Solution treatment: Add 5% aqueous CPP solution (enzyme-GOS mixture: aqueous solution = 1:2), stir at a constant temperature of 30 °C for 40 minutes to form a flowing suspension (viscosity controlled at 100-150 mPa·s).

[0076] Then, for the preparation of the protein matrix, the combined protein and maltodextrin are mixed in a ratio of 1:0.8, and powders with an average particle size <50 μm are prepared by an air flow pulverizer to ensure instant solubility; trace components such as lactoferrin are added using the stepwise dilution method: first mixed with 10 times the mass of maltodextrin, and then mixed with the main protein matrix, with the coefficient of variation of the mixing uniformity <5%.

[0077] Through the innovative design of the combined protein + targeted enzyme preparation + dual protection system, this solution has been proven in animal experiments to significantly improve protein digestion efficiency, reduce flatulence, and the enzyme protectant enables the product to retain more than 75% of its activity after 6 months of storage at 25 °C, breaking through the stability bottleneck.

[0078] The present invention is not limited to the above optional embodiments, and any person can obtain other various forms of products under the inspiration of the present invention. The above specific embodiments should not be construed as limiting the protection scope of the present invention, and the protection scope of the present invention should be defined by the claims, and the description can be used to interpret the claims.

Claims

1. A nutritional composition for invigorating the spleen and nourishing the stomach, characterized in that: It includes a combined protein, a combined enzyme preparation, and an enzyme protectant. The combined protein is one or more of plant protein and animal protein, where: The combined enzyme preparation includes 500 - 3000 PU / 100 g of pepsin and 1000 - 5000 ALU / 100 g of acid lactase measured by the mass of the combined protein.

2. The nutritional composition for invigorating the spleen and nourishing the stomach according to claim 1, wherein: The enzyme protectant includes 2 - 15 g / 100 g of galactooligosaccharides and 0.2 - 3.0 g / 100 g of casein phosphopeptides measured by the mass of the combined protein.

3. The nutritional composition for invigorating the spleen and nourishing the stomach according to claim 1, characterized in that: The combined enzyme preparation includes 1500 - 3000 PU / 100 g of pepsin and 3000 - 5000 ALU / 100 g of acid lactase measured by the mass of the combined protein.

4. A nutritional composition for strengthening the spleen and nourishing the stomach according to claim 2, characterized in that: The enzyme protectant includes 7 - 12 g / 100 g of galactooligosaccharides and 0.4 - 1.2 g / 100 g of casein phosphopeptides measured by the mass of the combined protein.

5. A nutritional composition for strengthening the spleen and nourishing the stomach according to claim 2 or 4, characterized in that: The enzyme protectant also includes 15 - 20 g / 100 g of maltodextrin, 0.6 - 1.0 mg / 100 g of zinc gluconate, and 0.04 - 0.08 g / 100 g of ascorbyl palmitate measured by the mass of the combined protein.

6. A preparation method, characterized in that: For preparing the spleen - strengthening and stomach - nourishing nutritional composition in Claim 5 above, specifically as follows: Weigh the combined protein substance, the combined enzyme preparation, and the enzyme protectant proportionally. First, premix the combined enzyme preparation with the galactooligosaccharides in the enzyme protectant to form an enzyme premix, and then premix the combined protein substance with maltodextrin to form a protein carrier premix. Add the premixed enzyme premix into the casein phosphopeptide solution, stir and mix to form an enzyme mixed preparation. Emulsify and wrap the enzyme mixed preparation with sodium alginate solution, and then slowly drip it into calcium chloride solution for cross - linking to form microcapsules. After washing the excess calcium chloride on the surface of the microcapsules, perform a drying treatment. Then add the microcapsules and the protein carrier premix into the gum arabic solution for homogeneous dispersion, and finally perform high - pressure spray drying to form a double - layer - wrapped nutritional composition.

7. A use, characterized in that: Apply the spleen - strengthening and stomach - nourishing nutritional composition in Claim 5 to food.

8. A use according to claim 7, characterized in that: The food is candy, beverage, dairy product, baked food, dietary supplement, or food for special dietary use.

9. A use according to claim 7, characterized in that: The food is milk powder.

10. A use according to claim 7, characterized in that: The food is a dairy product.

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