Tea oil-based full-nutrient special medical food

Abstract

The invention provides a tea oil-based full-nutrient special medical food. The tea oil-based full-nutrient special medical food is characterized by having a function of improving intestinal health; the formula raw materials comprise soybean protein isolate powder, MCT and tea oil. The preparation method comprises the following steps: taking part of soybean protein isolate powder and MCT in the formula as emulsifiers, and preparing tea oil into tea oil emulsion gel; the preparation method comprises the following steps: mixing and dissolving the rest raw materials in the formula and the rest soybean protein isolate powder and MCT, then adding the tea oil emulsion gel, quickly stirring and uniformly mixing, and then carrying out spray drying. The tea oil is used as a functional component, nutrients such as the soybean protein isolate powder and the MCT are added, the tea oil is prepared into more stable tea oil emulsion gel by adopting the soybean protein isolate powder and the MCT in the formula as emulsifiers, the biological activity and the utilization rate of the tea oil can be effectively kept, and experiments prove that the product is comprehensive in nutrition and free of toxic and side effects. The function of improving the intestinal health is realized.

Description

Technical Field

[0001] The present invention belongs to the technical field of special medical food processing, and particularly relates to a tea oil-based total nutrient special medical food. Background Art

[0002] Special medical food is a product specifically formulated or processed for patients, usually in the form of drugs as nutritional supplements, aiming to provide nutrients for certain people with impaired digestive function or metabolism and in specific physiological states (such as tumors, post-operation, diabetes, lipid-lowering, etc.). Special medical foods are mainly divided into total nutrition, specific total nutrition, and non-total nutrition according to different formula compositions.

[0003] Tea oil is a high-quality edible oil extracted from oil tea seeds. In addition to being a natural edible oil, its medicinal value has also been widely concerned. The unsaturated fatty acids in tea oil can reach about 90%, and it is used to treat gastrointestinal pain and skin burns. With the gradual deepening of research, it is confirmed that tea oil contains a variety of bioactive substances, such as polyphenols, unsaturated fatty acids, squalene, vitamin E, phytosterols, tea saponins, etc., and has multiple functions of preventing cardiovascular and cerebrovascular diseases, anti-inflammatory and antibacterial, delaying atherosclerosis, and immune regulation.

[0004] However, due to the characteristics of high unsaturated fatty acids in tea oil, the chemical stability of tea oil itself is poor, and its solubility in water is limited, thus affecting the activity of the product and further restricting the development of tea oil as a potential clinical therapeutic drug and functional food. Therefore, improving the utilization rate of bioactive components in tea oil is an important aspect of improving the nutritional efficacy of special medical foods. Summary of the Invention

[0005] To solve the above technical problems, the present invention aims to provide a tea oil-based total nutrient special medical food, which uses tea oil as a functional component, and at the same time adds nutrients such as soy protein isolate and MCT. The soy protein isolate and MCT in the formula are used as emulsifiers to prepare a more stable tea oil emulsion gel, which can effectively maintain the biological activity and utilization rate in tea oil. Experiments have proved that the product is not only nutritionally comprehensive, but also has the function of improving intestinal health.

[0006] The present invention is achieved through the following technical solutions:

[0007] A tea oil-based total nutrient special medical food, characterized in that:

[0008] It has the function of improving intestinal health;

[0009] Its formula raw materials include soy protein isolate, MCT and tea oil;

[0010] Its preparation method includes:

[0011] Take part of the soy protein isolate and MCT in the formula as emulsifiers, and prepare camellia oil into camellia oil emulsion gel;

[0012] Mix and dissolve the remaining raw materials in the formula, as well as the remaining soy protein isolate and MCT, then add the camellia oil emulsion gel and stir quickly to mix evenly, and then spray dry.

[0013] Preferably, the formula raw materials of the camellia oil-based whole-nutrient special medical food further include maltodextrin powder, whey protein, fructooligosaccharide, vitamins, minerals, sweeteners, thickeners and flavoring agents.

[0014] Preferably, the sweetener is a compound of xylitol and sucralose, the flavoring agent is vanillin, and the thickener is a compound thickener of xanthan gum, guar gum and CMC.

[0015] Preferably, the formula of the camellia oil-based whole-nutrient special medical food is: per 100 g of the product, it contains 5-10 g of camellia oil, 20-30 g of maltodextrin powder, 15-20 g of soy protein isolate, 25-35 g of whey protein, 8-15 g of MCT, 3-8 g of fructooligosaccharide, 0.5-2 g of vitamins and minerals in total, and sweeteners, thickeners and flavoring agents are added according to the requirements of GB 2760 "Food Additive Use Standards".

[0016] Preferably, the formula of the camellia oil-based whole-nutrient special medical food is: per 100 g of the product, it contains 6 g of camellia oil, 25 g of maltodextrin powder, 18 g of soy protein isolate, 28 g of whey protein, 10 g of MCT, 5 g of fructooligosaccharide, 5 g of xylitol, 0.05 g of sucralose, 0.003 g of vanillin, 0.65 g of xanthan gum, 0.22 g of guar gum, 0.08 g of CMC, 312.5 μg of vitamin A, 0.7 mg of vitamin B2, 0.7 mg of vitamin B6, 1.4 μg of vitamin B12, 61.7 mg of vitamin C, 3 μg of vitamin D3, 15 mg of vitamin E, 8.4 mg of niacinamide, 254.7 μg of folic acid, 3.1 mg of pantothenic acid, 18.2 μg of biotin, 280 mg of calcium, 125 mg of magnesium, 2.1 mg of manganese, 8 mg of iron, 6.8 mg of zinc, 0.6 mg of copper per 100 g.

[0017] Preferably, the preparation method of the camellia oil-based whole-nutrient special medical food includes the following steps:

[0018] (1) Preparation of camellia oil emulsion gel: Take part of the soy protein isolate and MCT in the formula as emulsifiers and slowly add them to the preheated camellia oil. After fully stirring to dissolve the soy protein isolate and MCT completely, then slowly add the distilled water preheated to the same temperature, and stir at high speed until completely emulsified to obtain the camellia oil emulsion gel for standby;

[0019] (2) Preparation of the basic formula powder: Mix the formula raw materials, namely maltodextrin powder, whey protein, MCT, fructooligosaccharide, and the remaining soy protein isolate powder and MCT evenly, then crush and sieve them to obtain the basic formula powder for standby;

[0020] (3) Preparation of the compound trace elements: Mix vitamins and minerals, grind them into powder and sieve to obtain the compound trace elements for standby;

[0021] (4) Mix the sweetener, thickener, and flavoring agent evenly, crush and sieve them for standby;

[0022] (5) Dissolution: Mix the materials prepared in steps (2), (3), and (4) evenly, add them to warm water, stir evenly until dissolved, and then slowly add the camellia oil emulsion gel in step (1), and quickly stir until completely dissolved;

[0023] (6) Spray drying: Spray dry the solution prepared in step (5) to obtain the special medical food of camellia oil-based total nutrient formula.

[0024] Preferably, in step (1), the camellia oil is first subjected to high-pressure homogenization treatment 1 - 3 times before preheating, and the pressure of the high-pressure homogenization treatment is 30 - 80 MPa.

[0025] Preferably, in step (1), the preheating temperature of the camellia oil is 50 - 65 °C, and the addition amount of distilled water is 1 - 1.2 times the volume of the camellia oil.

[0026] Preferably, the addition amount of the emulsifier is 8% - 10% of the total weight of the camellia oil and distilled water.

[0027] Preferably, the inlet air temperature of the spray drying is 175 - 185 °C, the feed flow rate is 0.5 - 0.7 L / h, and the inlet air flow rate is 25 - 40 m 3 / h.

[0028] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0029] 1) In the present invention, the camellia oil is first prepared into a camellia oil emulsion gel, which greatly reduces the layering phenomenon of the product and improves the stability of the product; meanwhile, the camellia oil is subjected to high-pressure homogenization treatment before processing, which reduces the particle size of the oil and further improves the stability of the camellia oil emulsion gel.

[0030] 2) The present invention uses the nutrients in the product formula, namely soy protein isolate powder and MCT, as emulsifiers to prepare the camellia oil emulsion gel, without the need to additionally add other chemical emulsifiers, which can ensure the safety of the product and reduce the complexity of the product formula.

[0031] 3) The present invention uses camellia oil as a functional ingredient and uses maltodextrin powder, soy protein isolate powder, whey protein, MCT, and fructooligosaccharide as basic raw materials to meet the requirements of carbohydrates, proteins, and fats while enriching the composition and content of unsaturated fatty acids in the fat, ensuring that the product truly achieves nutritional balance and also has the function of improving intestinal health. Description of the Drawings

[0032] Figure 1 It is a graph showing the effect of the addition amounts of xanthan gum, guar gum, and CMC on the layering rate of the sample;

[0033] Figure 2 It is a normal probability distribution graph of residuals and a corresponding relationship graph between residuals and the predicted values of the equation;

[0034] Figure 3 It is a response surface graph and a contour graph between the thickener and the layering rate;

[0035] Figure 4 It is a graph showing the changes in the chemical components of the total-nutrition special medical food during the in vitro fermentation process;

[0036] Figure 5 It is a graph showing the changes in the metabolite SCFAs during the in vitro fermentation process (A: control group; B: experimental group; a: 0 - 6h; b: 6 - 12h; c: 12 - 24h; d: 24 - 48h; e: acetic acid; f: isocaproic acid, using ANOVA variance analysis, * indicates significant difference, *p < 0.05, **p < 0.01, ns indicates no significant difference);

[0037] Figure 6 It is a dilution curve graph of OTUs;

[0038] Figure 7 It is a graph of the abundance rank curve (A: control group; B: experimental group);

[0039] Figure 8 It is a clustering heat map of the intestinal microbiota composition at different levels (A: control group; B: experimental group; a: phylum; b: family; c: genus);

[0040] Figure 9 It is a graph of the Chao l index and the Shannon index (A: control group; B: experimental group, different * indicates significant difference, *p < 0.05, **p < 0.01);

[0041] Figure 10 It is a two-dimensional PcoA principal coordinate analysis graph based on the Bray-Curtis distance (A: control group; B: experimental group);

[0042] Figure 11 It is a multi-level species difference Cladogram graph (A: control group; B: experimental group);

[0043] Figure 12 This is the linear discriminant analysis diagram of LEfse multi-level species differences (a: order level; b: family level; c: genus level). DETAILED DESCRIPTION

[0044] The present invention is further explained in the form of specific embodiments below. It should be pointed out that the following embodiments are only illustrative of the present invention, but the protection scope of the present invention is not limited thereto. That is to say, in some embodiments of the present invention, some details are not necessary.

[0045] Example 1

[0046] This embodiment provides a method for preparing a tea oil-based complete nutrient food for special medical use, which comprises the following steps:

[0047] (1) Preparation of tea oil emulsion gel: taking part of the soy protein isolate powder and MCT in the formula as emulsifiers and slowly adding them to the preheated tea oil, stirring them thoroughly to completely dissolve the soy protein isolate powder and MCT, and then slowly adding distilled water preheated to the same temperature, stirring at high speed until completely emulsified, and obtaining the tea oil emulsion gel for use; wherein the tea oil is subjected to high-pressure homogenization treatment 1-3 times before preheating, and the pressure of the high-pressure homogenization treatment is 30-80MPa; the preheating temperature of the tea oil is 50-65°C; the amount of the emulsifier added is 8%-10% of the total weight of the tea oil and distilled water, and the mass ratio of the soy protein isolate powder and MCT in the emulsifier is 2:1; the amount of distilled water added is 0.8-1.2 times the mass of the tea oil;

[0048] (2) Preparation of basic formula powder: The formula raw materials maltodextrin powder, whey protein, MCT, oligofructose and the remaining soy protein isolate powder and MCT are mixed evenly, and then crushed and sieved to obtain the basic formula powder for later use;

[0049] (3) Preparation of composite trace elements: Mix vitamins and minerals, grind into powder, sieve to obtain composite trace elements, and set aside;

[0050] (4) Mix the sweetener, thickener and flavoring agent, grind and sieve them uniformly, and set aside;

[0051] (5) Dissolving: Mix the materials prepared in steps (2), (3) and (4) and add them to warm water. After stirring until they are evenly dissolved, slowly add the tea oil emulsion gel in step (1) and stir rapidly until they are completely dissolved.

[0052] (6) Spray drying: spray drying the solution prepared in step (5) to obtain tea oil-based complete nutrient formula special medical food; the inlet air temperature of the spray drying is 175-185°C, the feed flow rate is 0.5-0.7 L / h, and the inlet air flow rate is 25-40 m / s.3 / h.

[0053] Example 2

[0054] This embodiment provides a formula optimization process for tea oil-based complete nutrient special medical food.

[0055] 1. Determination of macronutrients in main raw materials

[0056] The macronutrients of maltodextrin, soy protein isolate powder, concentrated whey protein powder, MCT, tea oil, and oligofructose were determined according to the corresponding national standards. The determination methods are shown in Table 1.

[0057]

[0058] 2. Main nutrient content and energy design of tea oil-based complete nutrient special medical food

[0059] Complete nutrition special medical foods must ensure nutritional adequacy and balance for the applicable population, and maintain energy supply ratio when consumed. According to GB 29922 "General Rules for Special Medical Purpose Formulated Foods" and "Dietary Reference Intakes (DRIs) for Chinese Residents", and with reference to commercial special medical foods for people over 10 years old such as Jiashan Youxuan, Yili Xinhuo, Maifu Kangquan, Quanansu, and Weikaneng, the basic formula powder is calculated based on 100g, and the energy density of the designed complete nutrition special medical foods is mainly concentrated in the range of 0.8-1.0kcal / g. Due to individual differences in users, the energy density of the food is mainly concentrated in the range of 0.8-1.0kcal / g.

[0060]

[0061] Different storage and metabolism of proteins, fats and carbohydrates determine their different needs for major nutrients. The designed protein energy supply ratio is 20-35%, carbohydrate energy supply ratio is 30-45%, and fat energy supply ratio is 15-25%. Tea oil emulsion gel is added as the main source of fat for complete nutrition special medical foods, and the linoleic acid content is 7-13%, which meets the energy supply ratio specified in GB29922 "General Rules for Formulated Foods for Special Medical Purposes". Dietary fiber is an optional ingredient indicator, and its addition amount is considered in combination with the energy design of complete nutrition special medical foods.

[0062] 3. Preparation and dosage design of basic formula powder

[0063] LINGO system (Lindo System lnc.) is a simple tool for solving linear and nonlinear optimization problems. It has a built-in language for building optimization models, which can express large-scale problems easily and quickly. Using Lingo's efficient solver, you can quickly solve and analyze the results. The specific steps are as follows:

[0064] 1) With the protein, fat, carbohydrate, dietary fiber content and cost per unit price of the main raw materials as the constraints and the lowest cost of the basic formula powder as the objective function, Table 2 was designed to obtain a nutritionally balanced and reasonably priced basic formula.

[0065] Constraints:

[0066] X1 + X2 + X3 + X4 + X5 + X6 = 1

[0067] 27.9X1 + 5.94X2 + 89.45X3 + 25.4X4 + 0.1X5 + 57.46X6 ≤ 30

[0068] 52.86X1 + 79.12X2 + 1.48X3 + 4.7X4 + 0.2X5 + 0.05X6 ≥ 45

[0069] 1.7X1 + 5.77X2 + 0.6X3 + 63.82X4 + 99.3X5 + 0.14X6 ≥ 15

[0070] 8.49X1 + 0.11X2 + 1.57X3 + 0.29X4 + 25.69X6 ≥ 3

[0071] Objective function:

[0072] Min = 27.7X1 + 125X2 + 22X3 + 95X4 + 86X5 + 96.7X6

[0073] 2) The planned usage results were adjusted according to GB 29922 "General Rules for Formula Foods for Special Medical Purposes" and "Dietary Reference Intakes for Chinese Residents (DRIs)", and the design of the basic formula usage was optimized.

[0074] 3) The basic formula powder after optimizing the usage was then measured for carbohydrates, proteins, oils and fats, and dietary fiber. Compared with the planned usage results, the relative error between the two was calculated, and the relative error range should be less than 15%.

[0075]

[0076]

[0077] 4. Dosages of vitamins and minerals

[0078] The types and dosages of vitamins and minerals were determined on the basis of meeting the requirements of GB 29922 "General Rules for Formula Foods for Special Medical Purposes", referring to the formulas of commercially available special medical foods, and combining with the vitamin and mineral requirements of people over 10 years old with low levels.

[0079] 5. Flavoring and fragrance design

[0080] Xylitol is a natural and healthy sweetener with a sweetness equivalent to that of sucrose and the advantage of low calories. It is highly favored by diabetic patients as a sugar substitute. Xylitol can be digested by colonic flora and promote the proliferation of beneficial bacteria. Xylitol and sucralose were selected as the compound sweeteners, and vanillin was used as the flavoring agent. According to the provisions of GB 2760 "National Food Safety Standard - Standard for the Use of Food Additives", different amounts of compound sweeteners and flavoring agents were added to 100 g of the whole-nutrition special medical food according to Table 3, and the sensory evaluation form was formulated with reference to GB 29922 "General Rules for Formula Foods for Special Medical Purposes" to determine the final dosage.

[0081]

[0082]

[0083] 6. Dosage of thickener

[0084] 6.1 Single-factor experiment

[0085] Take 100 g of the whole-nutrition special medical food sample powder in a 500 mL beaker. According to GB 2760 "National Food Safety Standard - Standard for the Use of Food Additives", determine the dosage of the thickener. Respectively add 0.2 g, 0.4 g, 0.6 g, 0.8 g, 1 g of xanthan gum, 0.05 g, 0.1 g, 0.15 g, 0.2 g, 0.25 g of guar gum, and 0.02 g, 0.04 g, 0.06 g, 0.08 g, 0.1 g of carboxymethyl cellulose sodium (CMC). Adjust with 60 °C hot water and stir until completely dissolved. Let it stand at room temperature for 24 h. Measure the total height and the height of oil floating with a vernier caliper, and calculate the layering rate.

[0086] 6.2 Response surface design to optimize the dosage of thickener

[0087] Based on the single-factor experiment, screen out the optimal dosage ranges of three different thickeners. Through response surface optimization, with the layering rate as the response value and xanthan gum, guar gum, and CMC as the influencing factors, use Design-Expert 11.0 software to design a three-factor and three-level experiment.

[0088] 7. Results and analysis

[0089] 7.1 Content of macronutrients in the main raw materials

[0090] The determination results of the macronutrient content are shown in Table 4. Among them, maltodextrin is the source of carbohydrates, soy protein isolate and whey protein are the sources of protein, MCT and tea oil emulsion gel are the sources of fat, and fructooligosaccharide is the source of dietary fiber.

[0091]

[0092] 7.2 Preparation of Basic Formula Powder

[0093] 7.2.1 Lingo Programming Solution and Optimization of Dosages

[0094]

[0095] The optimal dosages of the main raw materials in Lingo programming are shown in Table 5. Since total-nutrition foods for special medical purposes need to meet the majority of the nutritional requirements of specific populations, referring to the Dietary Reference Intakes for Chinese Residents (DRIs), plant proteins can provide essential amino acids that the human body needs but cannot synthesize on its own. Soy protein isolate is an ideal plant protein and is rich in water-soluble dietary fiber, with a high digestion and utilization rate in the body. Appropriate addition can improve the protein efficiency ratio of the food. MCT is used as a functional or nutritional oil in various food and drug formulations. It has low calories and short carbon chains, which can reduce fat accumulation. Since MCT lacks essential fatty acids and polyunsaturated fatty acids, camellia oil can complement it. Secondly, MCT has good oxidative stability, which can increase the stability of the food, with a longer shelf life and more stable quality.

[0096] On the premise of ensuring that the main nutrients meet the requirements, the optimal dosages of the main raw materials in Lingo programming are optimized, and the dosages of the main raw materials are adjusted to make the nutritional effects of total-nutrition foods for special medical purposes more balanced, while meeting the economic benefits of the products. GB 14880 stipulates that the consumption of fructooligosaccharides in special diets ≤ 6.45 g / 100 g, and there are no corresponding regulations for soy protein isolate, MCT, maltodextrin, whey protein, and camellia oil, which can be added as needed. The optimized dosages are shown in Table 5.

[0097] 7.2.2 Verification of the Results of Optimized Dosages

[0098] Each main raw material is prepared according to the optimized dosage. After mixing, the actual carbohydrate, protein, fat, and dietary fiber content values in the sample are compared with the optimized design values and the errors are calculated. The relative error range is less than 15% (Table 6), that is, the optimized dosage of the main raw material is the final dosage.

[0099]

[0100] 7.3 Dosages of Vitamins and Minerals

[0101] The dosages of vitamins and minerals in the total-nutrition formula food for special medical purposes based on camellia oil are based on GB 29922 General Rules for Formula Foods for Special Medical Purposes, and the types and dosages of vitamins and minerals are appropriately adjusted by referring to the characteristics of the micronutrients in Ensure by Abbott, Nutren Junior by Nestle, and Junbei Total by Junyue Nutritional Medicine Co., Ltd. (Table 7).

[0102]

[0103]

[0104] 7.4 Dosage of Sweeteners and Flavoring Agents

[0105] The sensory evaluation results of flavoring and seasoning are shown in Table 8. Sweetener No. 3 is a compound sweetener of xylitol and sucralose, with a mixed addition amount of 5.05 g / 100 g, and the addition amount of vanillin as Flavoring Agent No. 2 is 0.003 g / 100 g, obtaining the highest comprehensive sensory score. Xylitol has a cool feeling in the mouth and a low sweet and greasy feeling, but the taste is not sufficient. Sucralose has a high sweetness and a high safety level, and combined with xylitol, it has the characteristics of low calories and moderate sweetness. In this way, the formulated whole-nutrition special medical food has a rich fragrance and a strong taste, meeting the requirements of most experimenters.

[0106]

[0107] 7.5 Dosage of Thickeners

[0108] 7.5.1 Results of Single-Factor Experiments

[0109] Such as Figure 1 , the optimal addition amount ranges of the three thickeners are as follows: xanthan gum 0.6 - 0.8 g / 100 g, guar gum 0.2 - 0.25 g / 100 g, and CMC 0.08 - 0.1 g / 100 g. With the increase of the contents of xanthan gum, guar gum, and CMC, the layering rate of the whole-nutrition special medical food gradually decreases. The "Food Additive Use Standard" GB 2760 stipulates that the usage amounts of the three thickeners are all used as appropriate according to production needs. When the addition amount of xanthan gum is greater than 0.8 g / 100 g, the layering rate of the whole-nutrition special medical food increases, and excessive addition is not conducive to its stability.

[0110] 7.5.2 Results of Response Surface Experiments

[0111] Taking the layering rate of the whole-nutrition special medical food as the response result, and the addition amounts of xanthan gum (A), guar gum (B), and CMC (C) as the factor levels, analyze the effects of the three different thickeners on the layering rate (Table 9).

[0112]

[0113] A response surface experiment with coded factors was designed using Design-Expert 11.0 software, and the addition amounts of xanthan gum, guar gum, and CMC were optimized (Table 10).

[0114]

[0115]

[0116] Through multiple regression analysis of the experimental data, a polynomial equation containing linear terms, interactive terms, and quadratic terms was established. Taking the delamination rate as the response value and the addition amounts of xanthan gum (A), guar gum (B), and CMC (C) as the influencing factors, a quadratic regression equation was obtained, which fully expressed the actual relationship between the response value and the influencing factors. As follows:

[0117] Y = +10.5 + 2.2*A + 0.0912*B - 0.86*C + 0.365*AB - 1.14*AC + 0.3175*BC + 1.78*A 2 + 0.8945*B 2 + 2.08*C 2

[0118] 7.5.3 Analysis of Response Surface Results

[0119] As Figure 2 , the residual can be regarded as the observed value of the error. In mathematical statistics, it refers to the difference between the actual observed value and the fitted value, used to examine the rationality of the model assumptions and the reliability of the data. The actual observed value and the fitted value should be as close as possible on the same straight line, and the mean of the residuals should be close to 0. The probability plot shows that the residuals are distributed on both sides near the 0 value, indicating that the data is normally distributed and the response regression model has a high degree of rationality. The corresponding relationship plot shows that the residuals are distributed in a scattered and random manner within the range of the equation predicted values, indicating that the regression equation has a high degree of fitting and the ability to predict actual values.

[0120] According to the results of the analysis of variance of the response surface experiment in Table 11, the optimized addition amounts of the three thickeners are as follows: xanthan gum 0.65 g / 100 g, guar gum 0.22 g / 100 g, and CMC 0.08 g / 100 g. At this time, the minimum delamination rate obtained is 9.97%. The P of the equation model < 0.0001, R 2 = 0.9451, indicating that the model of this equation is extremely significant and has a high degree of credibility. The equation can well fit the obtained experimental results. The lack-of-fit term P = 0.1572 > 0.05, and the difference is not significant, indicating that the predicted values and the measured values of this regression model have a good fitting level and are applicable to optimizing the addition amounts of xanthan gum, guar gum, and CMC to reduce the delamination rate of the whole-nutrition special medical food.

[0121]

[0122]

[0123] According to the response surface diagram and contour diagram formed by the addition amounts of xanthan gum, guar gum, and CMC on the delamination rate, the influence of the interaction between the two factors on the delamination rate can be reflected. As Figure 3, the interaction between xanthan gum and CMC is relatively strong, which has a significant impact on the stratification rate of the total-nutrition special medical food, while the interaction with guar gum is relatively weak. In the response surface diagram, the more bent the surface trend is, the more significant the impact is; the flatter the surface trend is, the smaller the impact is; in the contour diagram, an elliptical curve indicates a significant interaction between the two factors, and a circular shape indicates the opposite.

[0124] In summary, for the tea-oil-based total-nutrition formula special medical food provided in this embodiment, the sources of the main nutrients are determined: maltodextrin is selected as the carbohydrate, tea oil and MCT are selected as the fats, whey protein and soy protein isolate are selected as the proteins, and fructooligosaccharide is selected as the dietary fiber. The usage amounts of the main raw materials are planned and designed using Lingo software, and are optimized according to GB 29922 "General Rules for Formula Foods for Special Medical Purposes" and "Dietary Reference Intakes for Chinese Residents (DRIs)" in combination with the actual situation, obtaining the final usage amounts of each main raw material: maltodextrin 25 g / 100 g, MCT 10 g / 100 g, tea oil 6 g / 100 g, whey protein 28 g / 100 g, soy protein 18 g / 100 g, fructooligosaccharide 5 g / 100 g.

[0125] The final usage amounts of vitamins and minerals are determined according to GB 29922 "General Rules for Formula Foods for Special Medical Purposes" and by referring to commercially available total-nutrition special medical foods: vitamin A 312.5 μg / 100 g, vitamin B2 0.7 mg / 100 g, vitamin B6 0.7 mg / 100 g, vitamin B12 1.4 μg / 100 g, vitamin C 61.7 mg / 100 g, vitamin D3 3 μg / 100 g, vitamin E 15 mg / 100 g, niacinamide 8.4 mg / 100 g, folic acid 254.7 μg / 100 g, pantothenic acid 3.1 mg / 100 g, biotin 18.2 μg / 100 g, calcium 280 mg / 100 g, magnesium 125 mg / 100 g, manganese 2.1 mg / 100 g, iron 8 mg / 100 g, zinc 6.8 mg / 100 g, copper 0.6 mg / 100 g.

[0126] The types and usage amounts of the sweetener and flavoring agent are determined through sensory evaluation: compound sweetener No. 3 xylitol + sucralose 5.05 g / 100 g, flavoring agent No. 2 vanillin 0.003 g / 100 g.

[0127] On the basis of compliance with GB 2760 "Standard for the Use of Food Additives", the types and optimal dosage ranges of thickeners were preliminarily determined through single-factor experiments: xanthan gum 0.6 - 0.8 g / 100 g, guar gum 0.2 - 0.25 g / 100 g, CMC 0.08 - 0.1 g / 100 g. The response surface experiment was designed using Design-Expert 11.0 software to optimize the dosage of thickeners, and the final dosage results were obtained: xanthan gum 0.65 g / 100 g, guar gum 0.22 g / 100 g, CMC 0.08 g / 100 g. At this time, the minimum stratification rate of the whole-nutrition special medical food was 9.97%.

[0128] After experimental optimization, the product formula of the tea oil-based whole-nutrient special medical food provided in this example is: maltodextrin 25 g / 100 g, MCT 10 g / 100 g, tea oil 6 g / 100 g, whey protein 28 g / 100 g, soy protein 18 g / 100 g, fructooligosaccharide 5 g / 100 g, xanthan gum 0.65 g / 100 g, guar gum 0.22 g / 100 g, CMC 0.08 g / 100 g, xylitol 5 g / 100 g, sucralose 0.05 g / 100 g, vanillin 0.003 g / 100 g, vitamin A 312.5 μg / 100 g, vitamin B2 0.7 mg / 100 g, vitamin B6 0.7 mg / 100 g, vitamin B12 1.4 μg / 100 g, vitamin C 61.7 mg / 100 g, vitamin D3 3 μg / 100 g, vitamin E 15 mg / 100 g, niacinamide 8.4 mg / 100 g, folic acid 254.7 μg / 100 g, pantothenic acid 3.1 mg / 100 g, biotin 18.2 μg / 100 g, calcium 280 mg / 100 g, magnesium 125 mg / 100 g, manganese 2.1 mg / 100 g, iron 8 mg / 100 g, zinc 6.8 mg / 100 g, copper 0.6 mg / 100 g.

[0129] Example 3

[0130] Based on the product formula finally determined in Example 2, this example provides a preparation method for a tea oil-based whole-nutrient special medical food, which includes the following steps:

[0131] (1) Preparation of tea oil emulsion gel

[0132] Take 30 g of tea oil preheated to 60 °C that has been homogenized under high pressure of 45 MPa three times, slowly add 4 g of soy protein isolate powder and 2 g of MCT as emulsifiers to the preheated tea oil, fully stir until the soy protein isolate powder and MCT are completely dissolved, and then slowly add 30 g of distilled water preheated to the same temperature, and stir at high speed until completely emulsified to obtain a tea oil emulsion gel for standby;

[0133] (2) Preparation of the basic formula powder: Mix 125 g of maltodextrin powder, 140 g of whey protein, 25 g of fructooligosaccharide, the remaining 86 g of soy protein isolate, and 48 g of MCT as the formula raw materials evenly, and then crush and sieve them to obtain the basic formula powder for standby;

[0134] (3) Preparation of the compound trace elements: Mix the vitamins and minerals as the formula raw materials, grind them into powder and sieve to obtain the compound trace elements for standby;

[0135] (4) Mix 25 g of xylitol, 0.25 g of sucralose as sweeteners, 3.25 g of xanthan gum, 1.1 g of guar gum, 0.4 g of CMC as thickeners, and 0.015 g of vanillin as flavoring agent evenly, crush and sieve them for standby;

[0136] (5) Dissolution: Mix the materials prepared in steps (2), (3), and (4) evenly, add them to warm water, stir evenly until dissolved, and then slowly add the tea oil emulsion gel in step (1), and stir quickly until completely dissolved;

[0137] (6) Spray drying: Spray dry the solution prepared in step (5) under the conditions of an inlet air temperature of 180 °C, a feed flow rate of 0.6 L / h, and an inlet air flow rate of 30 m 3 / h to obtain the special medical food of the tea oil-based total nutrient formula.

[0138] Example 4

[0139] This example provides the in vitro fermentation characteristics of the special medical food of the tea oil-based total nutrient

[0140] 1. Experimental method

[0141] 1.1 Preparation of in vitro intestinal microorganisms

[0142] Collect fresh fecal samples from six volunteers within one hour. The volunteers have no digestive system diseases and have not taken drugs that interfere with the intestinal flora, such as probiotic preparations, antibiotic drugs, etc. In the ultra-clean workbench, mix the fecal samples with phosphate buffer saline (0.1 M, pH 7.1) to obtain 10% fecal slurry (w / v), stir for 1 min and then filter with a sterile double-layer nylon gauze to collect the fecal bacteria solution.

[0143] 1.2 Culture medium

[0144] Fermentation medium: 2 g of yeast powder, 2 g of peptone, 0.1 g of sodium chloride, 0.04 g of potassium dihydrogen phosphate, 0.04 g of dipotassium hydrogen phosphate, 0.04 g of magnesium sulfate heptahydrate, 0.01 g of calcium chloride, 2 g of sodium bicarbonate, 0.02 g of heme, 0.5 g of cysteine hydrochloride, 0.5 g of bile salts, 2 mL of Tween 80, 1 mL of 1% resazurin solution and 10 μL of vitamin K1 are dissolved in 1000 mL of distilled water. After adjusting the pH to 7.0 with 0.1 M hydrochloric acid solution, it is sterilized at 121 °C for 20 min.

[0145] 1.3 In vitro model of intestinal flora fermentation

[0146] Take the whole-nutrition special medical food prepared in Example 3 and prepare a sample with a solution concentration of about 330 mg / mL. Prepare the fermentation solution in an anaerobic workstation. Experimental group: The ratio of fermentation medium: fecal bacteria solution: sample solution in the in vitro fermentation mixture is 5:2.5:5. Control group: The ratio of fermentation medium: fecal bacteria solution: sterile water in the blank mixture is 5:2.5:5. After preparation, it is aliquoted into 10 mL centrifuge tubes, nitrogen is passed through to remove excess oxygen, sealed with a sealing film and placed in a constant temperature shaker at 37 °C and 250 rpm for cultivation. Samples are taken at 0 h, 6 h, 12 h, 24 h, and 48 h respectively. The taken mixed solution is centrifuged at 8000 rpm for 15 min, and the supernatant is stored at -4 °C for subsequent detection of indicators such as sugars, proteins, short-chain fatty acids, pH, etc. The remaining precipitate is quickly frozen in liquid nitrogen and then placed in an -80 °C refrigerator for sequencing analysis of the flora.

[0147] 1.4 pH determination

[0148] Use a FE28-STANDARD bench-top pH meter to measure the pH value of the supernatant after centrifugation of the samples taken at 0 h, 6 h, 12 h, 24 h, and 48 h.

[0149] 1.5 Protein content determination

[0150] Use the Coomassie brilliant blue method to measure the protein content in the supernatant after centrifugation of the samples taken at 0 h, 6 h, 12 h, 24 h, and 48 h.

[0151] 1.6 Total sugar content determination

[0152] Use an ultraviolet spectrophotometer combined with the phenol-sulfuric acid method to measure the total sugar content in the supernatant after centrifugation of the samples taken at 0 h, 6 h, 12 h, 24 h, and 48 h.

[0153] 1.7 Reducing sugar content determination

[0154] Use an ultraviolet spectrophotometer combined with the 3,5-dinitrosalicylic acid colorimetric method (DNS method) to measure the reducing sugar content in the supernatant after centrifugation of the samples taken at 0 h, 6 h, 12 h, 24 h, and 48 h.

[0155] 1.8 Determination of monosaccharide composition

[0156] Pre-column derivatization of monosaccharides in the supernatant was carried out using 1-phenyl-3-methyl-5-pyrazolone (PMP), and five monosaccharides including glucose, galactose, xylose, arabinose, and fucose, as well as the changes in the monosaccharide composition in the supernatant after centrifugation of samples taken at 0 h, 6 h, 12 h, 24 h, and 48 h were determined by ultra-high performance liquid chromatography.

[0157] Acid hydrolysis: Standard solutions with a concentration of 5 mg / mL were prepared from each monosaccharide sample for standby. Take 1 mL of the supernatant of the sample solution into a 10 mL test tube, add 400 μL of 4 M trifluoroacetic acid solution and mix well. Hydrolyze at 100 °C for 2 h, then dry with nitrogen, and then add 400 μL of absolute ethanol to completely dissolve it.

[0158] PMP derivatization: Take 100 μL of the above solution into a 5 mL EP tube, add 100 μL of 0.3 M sodium hydroxide solution and 0.5 M PMP-methanol solution respectively. After mixing, react at 70 °C for 30 min. After cooling, add 100 μL of 0.3 M hydrochloric acid solution, make up the volume to 1 mL with water, then add 1 mL of chloroform to extract PMP, centrifuge at 4500 rpm for 5 min, repeat three times, and aspirate the upper layer solution through a membrane for standby.

[0159] HPLC chromatographic determination: An ultra-high performance liquid chromatography system from Shimadzu of Japan (LC-30AD infusion pump, SPD-30A UV-VIS ultraviolet-visible light detector) was used, and an Agilent ZORBAX SB-C 18 (4.6×250 mm) chromatographic column was used for detection. After the polysaccharide was hydrolyzed, it reacted under alkaline conditions to form a derivative with strong ultraviolet absorption and stability. By comparing with the standard monosaccharides, qualitative and quantitative analysis of the monosaccharide composition in the supernatant could be carried out.

[0160] 1.9 Determination of SCFAs

[0161] Take the supernatant after centrifugation at 0 h, 6 h, 12 h, 24 h, and 48 h, freeze it with liquid nitrogen, store it in dry ice, and send the sample to Shanghai Majorbio Bio-pharm Technology Co., Ltd. for processing. LC-MS was used to qualitatively and quantitatively analyze SCFAs.

[0162] 1.10 High-throughput sequencing of intestinal flora 16S rRNA

[0163] Take the precipitate sample after 48 h of fermentation for DNA extraction, complete the PCR amplification of the V4 region of 16S rRNA, and prepare a sequencing library and carry out high-throughput sequencing using the Illumina Novaseq platform (Suzhou Panomic Biopharmaceutical Technology Co., Ltd.).

[0164] Gut microbiota informatics was analyzed using QIIME 2. According to the obtained Operational Taxonomic Units (OTUs), the specific composition of samples at different species taxonomic levels was displayed, Alpha diversity and Beta diversity were evaluated, and the differences in species abundance composition between different samples were measured.

[0165] 2 Results and Analysis

[0166] 2.1 Changes in Physicochemical Properties of Special Medical Foods for Total Nutrition during Fermentation

[0167] The changes in chemical components of the experimental group at different fermentation stages were as Figure 4 , and the fermentation process could be divided into three stages: the first stage was 0 - 6 h (rapid fermentation stage), the second stage was 6 - 24 h (slow fermentation stage), and the third stage was 24 - 48 h (rapid fermentation stage).

[0168] The fermentation of gut microbiota significantly decreased the pH value of the experimental group, which decreased from 7.2 to 4 from the first stage to the third stage. This might be because the fermentation of carbohydrates and dietary fiber produced a large amount of SCFAs, reducing the pH of the sample fermentation broth. The protein concentration showed no significant change with fermentation time. After 48 h, the protein concentration was 55 mg / mL, not much different from 60 mg / mL at 0 h. This might be related to the fact that the special medical food for total nutrition entered the large intestine directly for fermentation without being hydrolyzed by oral and gastric digestive enzymes, and fecal microbiota had a lower protein digestibility compared to colonic microbiota communities.

[0169] The total sugar and reducing sugar concentrations of the samples decreased significantly after fermentation by gut microbiota. Before fermentation, the total sugar concentration was 83.6 ± 17.1 mg / mL, and after 48 h of fermentation, the concentration decreased to 21.5 ± 6.8 mg / mL. After the total sugar was decomposed, the glycosidic bond was broken, resulting in a decrease in the total sugar concentration and an increase in the reducing end of the polysaccharide chain. Before fermentation, the reducing sugar concentration in the special medical food for total nutrition was 51.09 ± 14.42 mg / mL. After the first stage, the reducing sugar concentration in the fermentation broth was 63.27 ± 15.15 mg / ml, and the reducing sugar concentration increased slightly, which meant that some glycosidic bonds might have changed during the simulation of gut microbiota. In the second and third stages, the reducing sugar concentration decreased significantly, and the concentration after 48 h was 24.33 ± 9.45 mg / ml.

[0170] The monosaccharide composition of the experimental group at different fermentation stages was almost the same, but the monosaccharide concentration generally decreased with the fermentation duration. The free monosaccharides in the fermentation broth of the experimental group were determined by HPLC chromatography to obtain the liquid chromatogram of free monosaccharides ( Figure 4In (E and F), glucose and galactose were detected as the main monosaccharides in the liquid, and a small amount of xylose, L - arabinose, and fucose were also contained. In the first stage, compared with the monosaccharide concentration at 0 h, the glucose content slightly increased and the galactose content decreased during the 6 - h fermentation. This phenomenon of increasing glucose during the fermentation process has also been noticed in previous studies. There were no obvious changes in the contents of other monosaccharides with lower concentrations, namely xylose, arabinose, and fucose. By the second and third stages, the contents of glucose, galactose, xylose, arabinose, and fucose decreased sharply, indicating that intestinal microorganisms fully utilized the carbohydrate substances in the whole - nutrient special medical food, and it also confirmed that significant changes occurred in the pH, total sugar, reducing sugar, and monosaccharide concentration in the experimental group after fermentation.

[0171] 2.2 Changes in SCFAs during fermentation at different time periods

[0172] As Figure 5 shown in e and f, during the fermentation process by intestinal microorganisms, the acetic acid production increased significantly in the second half (6 - 48 h), with the production increasing from 1916.34 ± 73.46 ng / mL to 2722.25 ± 47.54 ng / mL. The isocaproic acid production increased significantly in the first half (0 - 12 h), with the production increasing from 3.15 ± 0.45 ng / mL to 30.4 ± 0.8 ng / mL, and there was no significant change in the second half. The changes in other organic acids were not obvious. Intestinal microorganisms can degrade the whole - nutrient special medical food to produce organic acids such as acetic acid, propionic acid, isobutyric acid, butyric acid, isovaleric acid, valeric acid, isocaproic acid, and caproic acid. These acids may be produced by bacteria such as Bifidobacterium and Lactobacillus using carbohydrates and dietary fiber, or may be the specific products such as acetic acid and isocaproic acid generated by probiotics decomposing the produced lactic acid during the fermentation process. Acetic acid can regulate the intestinal pH value, help maintain the stability of the intestinal environment, and can also bind to certain receptors in the intestine to promote the release of specific intestinal hormones such as peptide YY (PYY) and glucagon - like peptide 1 (GLP - 1), delay gastric emptying and intestinal chyme rotation, help control appetite, and reduce fat storage. With the progress of fermentation, it shows that the whole - nutrient special medical food can promote the accumulation of organic acids. At the same time, the decrease in pH value, the increase in probiotic abundance, and the increase in SCFAs are strongly correlated.

[0173] 2.3 OTUs analysis

[0174] The rarefaction curve is constructed by randomly extracting a certain number of sequence reads from the total-nutrition special medical food samples, counting the corresponding OTUs types, and using the extracted sequencing data volume and the corresponding representative OTUs. The abscissa represents the randomly extracted sequence number, and the ordinate represents the observed OTUs types. The rarefaction curve can directly reflect the rationality of the sequencing data volume and indirectly reflect the species richness in the sample. When the curve tends to be flat, it indicates that the sequencing data volume is gradually reasonable.

[0175] The rank abundance curve reflects the distribution law of OTUs abundance in each sample. The range of each group on the horizontal axis is large and decreases slowly, indicating high species richness and uniform distribution of intestinal microorganisms in each group. For example Figure 6 , it reflects that the curve begins to flatten after the sample number reaches 22000. The length of the horizontal axis curve of RankAdundance reflects that the number of sample OTUs is between 400 - 500, indicating that the sequencing depth this time is sufficient to fully reflect the diversity information of the vast majority of microorganisms.

[0176] 2.4 Community composition analysis

[0177] For example Figure 8 , through community composition analysis, it can be concluded that the experimental group changed the intestinal microbial composition. At the phylum level, the relative abundance of Bacilota was low in the control group, and the experimental group significantly increased the relative abundance of Bacilota; at the family level, the experimental group significantly increased the relative abundances of Lactobacillaceae and Bifidobacteriaceae; at the genus level, the addition of the total-nutrition special medical food significantly increased the abundances of Lactococcus, Lactobacillus, and Bifidobacterium.

[0178] 2.5 Alpha diversity analysis

[0179] Alpha diversity generally refers to the species diversity within a specific community or habitat, mainly focusing on the differences between groups, and can reflect the diversity and species abundance of the microbial community. The indices of community richness mainly include the Chao1 index, and the indices of community diversity mainly include the Shannon index. For example Figure 9 , group B significantly reduced the Chao1 index and the Shannon index, that is, the total-nutrition special medical food has a significant impact on the Alpha diversity of intestinal microorganisms.

[0180] 2.6 Beta diversity analysis

[0181] Beta diversity index refers to the species diversity between ecosystems. It involves the comparison of taxonomic units, that is, it measures the differences between communities. It can not only describe the number of biological species in a habitat, but also take into account the similarity of these species and their positions relative to each other. For example, Figure 10 , based on the Bray-Curtis distance, PcoA analysis was performed. Axis 1 is the first principal coordinate, and the proportion of sample difference data it can explain is 38.2%; Axis 2 is the second principal coordinate, and the proportion of sample difference data it can explain is 27.7%. The greater the distance between the points of the control group and the experimental group on the coordinate axis, the more obvious the difference in the community composition of the two groups in the corresponding dimension. Verified by the PERMANOVA test method, the P value is 0.011 (P < 0.05), that is, the complete-nutrition special medical food has a significant impact on the Beta diversity of intestinal microorganisms.

[0182] Table 12 Results of PERMANOVA test

[0183] Group1 Group2 Method Sample size pseudo-F p-value q-value A B PERMANOVA 12 4.187618 0.011 0.011

[0184] 2.7 Community difference analysis

[0185] The species difference tree diagram shows the hierarchical relationship of the main taxonomic units from phylum to genus in the communities among groups ( Figure 11 ). The size of the node corresponds to the average relative abundance of the taxonomic unit. The hollow node represents the taxonomic unit with non-significant differences between groups, while the colored node indicates the microbial groups that are significantly enriched between the corresponding groups and have a significant impact on the differences between groups. As shown in the figure, 67 different groups of 2 groups are shown, including 5 phyla, 11 classes, 12 orders, 16 families, and 23 genera. These different groups reflect that the complete-nutrition special medical food has a significant differential impact on intestinal microorganisms.

[0186] To determine which colonies are changed by the complete-nutrition special medical food and thus affect the composition of intestinal microorganisms, LEfSe analysis was used to obtain the dominant flora at different levels of each group. From the order level ( Figure 12 a), the relative abundances of Bifidobacteriales and Lactobacillales were significantly reduced in the control group, while the intervention of the complete-nutrition special medical food significantly increased the relative abundances of Bifidobacteriales and Lactobacillales; from the family level ( Figure 12 b), the experimental group significantly increased the abundances of Bifidobacteriaceae, Streptococcaceae, and Lactobacillaceae, while the control group reduced their abundances to varying degrees and increased the abundances of Bacteroidaceae and fusobacteriace; from the genus level (Figure 12 c), the abundances of Bifidobacterium, Lactococcus, and Lactobacillus were significantly increased in the experimental group. As an important core gut microbiota and beneficial physiological microbiota, from a metabolic perspective, Bifidobacterium mainly ferments glucose through the fructose 6-phosphate pathway to produce lactic acid and acetic acid, which echoes the results of SCFAs. Lactococcus and Lactobacillus are two common probiotics proven by research to have the effects of improving enteritis, protecting the gut, and anti-tumor. Breyner et al. constructed Lactococcus lactis expressing pancreatitis-related proteins and demonstrated that oral administration of this engineered bacterium can regulate the gut microbiota to protect colitis mice. At the same time, it has also been found that Lactobacillus acidophilus has a significant therapeutic effect on non-alcoholic fatty liver disease in mice and an anti-tumor effect on related liver cancers.

[0187] In summary, by measuring the changes in the chemical components of the whole-nutrition special medical food during the fermentation process and the changes in the metabolite SCFAs, and using 16S rRNA high-throughput sequencing to determine the differences in complex gut communities, the bioavailability of the whole-nutrition special medical food and its impact on gut microbiota were analyzed, and the following main conclusions were drawn:

[0188] (1) During different fermentation time periods, the pH, total sugar, reducing sugar, and monosaccharide concentrations of the whole-nutrition special medical food showed significant decreases, while the decrease in protein concentration was not obvious, indicating that gut microbiota can fully utilize most of the carbohydrates, fats, dietary fibers, and other substances in the whole-nutrition special medical food.

[0189] (2) During the fermentation of the whole-nutrition special medical food by gut microbiota, the concentrations of the metabolites acetic acid and isocaproic acid increased significantly within 6h - 48h and 0 - 12h respectively (P ≤ 0.01), while the changes in other organic acids such as propionic acid, isobutyric acid, and valeric acid were not significant, indicating that the whole-nutrition special medical food can promote the accumulation of SCFAs.

[0190] (3) OTUs analysis reflects that the amount of sequencing data in this study is complete and can reasonably display the majority of microbial diversity information; community composition analysis reflects that the whole-nutrition special medical food significantly changed the gut microbiota composition and increased the relative abundances of beneficial bacteria; Alpha diversity analysis reflects that the experimental group changed the Chaol index and Shannon index, that is, the whole-nutrition special medical food has a significant impact on the Alpha diversity of gut microbiota; in Beta diversity, PCoA analysis reflects that the community compositions of the two groups are significantly different and is verified by PERMANOVA (P ≤ 0.05), that is, the whole-nutrition special medical food has a significant impact on the Beta diversity of gut microbiota.

[0191] (4) Using LEfSe analysis, differential discrimination at each taxonomic level from phylum to genus showed that the intervention of the total-nutrition special medical food could significantly increase the relative abundances of Bifidobacterium, Lactococcus, and Lactbacillus.

[0192] The above results indicate that the special medical food with a total-nutrition formula based on camellia oil of the present invention can be selected as an excellent substrate for intestinal microorganisms, and has the effects of enriching intestinal probiotics, potentially regulating intestinal health, and improving the intestinal environment.

Claims

1. A special medical food based on tea oil and containing all nutrients, characterized in that: It has the function of improving intestinal health; Its formula raw materials include soy protein isolate powder, MCT and tea oil; Its preparation method includes: Taking part of the soy protein isolate powder and MCT in the formula as emulsifiers, and preparing the tea oil into a tea oil emulsion gel; Mixing and dissolving the remaining raw materials in the formula, as well as the remaining soy protein isolate powder and MCT, then adding the tea oil emulsion gel and quickly stirring and mixing evenly, and then spray drying.

2. The special medical food with all nutrients based on camellia oil according to claim 1, characterized in that Its formula raw materials also include maltodextrin powder, whey protein, fructooligosaccharide, vitamins, minerals, sweeteners, thickeners and flavoring agents.

3. The special medical food with all nutrients based on camellia oil according to claim 2, characterized in that The sweetener is a compound of xylitol and sucralose, the flavoring agent is vanillin, and the thickener is a compound thickener of xanthan gum, guar gum and CMC.

4. The special medical food with all nutrients based on tea oil according to claim 3, characterized in that, Its formula is: per 100g of the product, it contains 5 - 10g of tea oil, 20 - 30g of maltodextrin powder, 15 - 20g of soy protein isolate powder, 25 - 35g of whey protein, 8 - 15g of MCT, 3 - 8g of fructooligosaccharide, 0.5 - 2g of vitamins and minerals in total, and the sweeteners, thickeners and flavoring agents are added according to the requirements of GB 2760 "Food Additive Use Standards".

5. The special medical food with all nutrients based on tea oil according to claim 4, characterized in that, Its formula is: per 100g of the product, it contains 6g of tea oil, 25g of maltodextrin powder, 18g of soy protein isolate powder, 28g of whey protein, 10g of MCT, 5g of fructooligosaccharide, 5g of xylitol, 0.05g of sucralose, 0.003g of vanillin, 0.65g of xanthan gum, 0.22g of guar gum, 0.08g of CMC, 312.5μg of vitamin A, 0.7mg of vitamin B2, 0.7mg of vitamin B6, 1.4μg of vitamin B12, 61.7mg of vitamin C, 3μg of vitamin D3, 15mg of vitamin E, 8.4mg of niacinamide, 254.7μg of folic acid, 3.1mg of pantothenic acid, 18.2μg of biotin, 280mg of calcium, 125mg of magnesium, 2.1mg of manganese, 8mg of iron, 6.8mg of zinc, 0.6mg of copper per 100g.

6. The special medical food with all-nutrients based on tea oil according to claim 2, wherein Its preparation method includes the following steps: (1) Preparation of tea oil emulsion gel: Taking part of the soy protein isolate powder and MCT in the formula as emulsifiers and slowly adding them to the preheated tea oil, fully stirring until the soy protein isolate powder and MCT are completely dissolved, and then slowly adding the distilled water preheated to the same temperature, and stirring at high speed until completely emulsified to obtain the tea oil emulsion gel for standby; (2) Preparation of basic formula powder: Mixing the formula raw materials of maltodextrin powder, whey protein, MCT, fructooligosaccharide, as well as the remaining soy protein isolate powder and MCT evenly, and then crushing and sieving to obtain the basic formula powder for standby; (3) Preparation of compound trace elements: Mixing the vitamins and minerals and grinding them into powder and sieving to obtain the compound trace elements for standby; (4) Mixing the sweeteners, thickeners and flavoring agents evenly, crushing and sieving, and standby; (5) Dissolution: Mixing the materials prepared in steps (2), (3) and (4) evenly, adding them to warm water, stirring evenly to dissolve, and then slowly adding the tea oil emulsion gel in step (1), and quickly stirring until completely dissolved; (6) Spray drying: The solution prepared in step (5) is spray-dried to obtain a special medical food with a tea oil-based total nutrient formula.

7. The special medical food with all nutrients based on camellia oil according to claim 6, characterized in that In the said step (1), before preheating the tea oil, it is subjected to high-pressure homogenization treatment 1-3 times, and the pressure of the high-pressure homogenization treatment is 30-80 MPa.

8. The special medical food with all-nutrient based on tea oil according to claim 6, characterized in that, In the said step (1), the preheating temperature of the tea oil is 50-65 °C, and the addition amount of distilled water is 0.8-1.2 times the mass of the tea oil.

9. The special medical food with all nutrients based on tea oil as claimed in claim 6, wherein The addition amount of the said emulsifier is 8%-10% of the total weight of the tea oil and distilled water.

10. A special medical food with all nutrients based on tea oil as claimed in claim 6, wherein, The inlet air temperature of the spray drying is 175 - 185 °C, the feed flow rate is 0.5 - 0.7 L / h, and the inlet air flow rate is 25 - 40 m 3 / h.

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