Stable nutritional emulsion and preparation method thereof

Abstract

The invention provides a stable nutritional emulsion and a preparation method thereof, and relates to the technical field of food. The preparation method of the nutritional emulsion comprises the following steps: (a) preparing a suspension C: mixing a suspension A and a methylcellulose solution B; the suspension A comprises water, (i) casein and / or caseinate, and ii) a first protein component; (b) preparing a suspension D: mixing water, anionic polysaccharide, lactoferrin and mineral substances to obtain the suspension D; (c) mixing the suspension C with other nutritional ingredients to prepare an emulsion F; (d) mixing the suspension D and the emulsion F to prepare an emulsion G; wherein the mass ratio of (i) to (ii) is (3: 1)-(1: 3), the concentration of anionic polysaccharide in the suspension D is 0.18%-0.55% w / w, and the concentration of lactoferrin is 0.9%-1.8% w / w. The preparation method alleviates the problem of poor protein stability in the nutritional emulsion.

Description

Technical Field

[0001] The present invention relates to the field of food technology, in particular to a stable nutritional emulsion and a preparation method thereof. Background Art

[0002] The following statements merely provide background information related to the present disclosure and do not necessarily constitute prior art.

[0003] Formulated foods for special medical purposes (FSMPs) are foods specifically formulated to meet the nutrient or dietary needs of individuals with restricted food intake, digestive and absorption disorders, metabolic disorders, or specific disease states. Using FSMPs to provide early nutritional support for clinical patients can effectively improve their nutritional status, significantly enhance clinical treatment outcomes, reduce complications, lower mortality, and shorten hospital stays.

[0004] According to the requirements of GB29922, in order to meet the nutritional needs of patients, special medical complete nutritional milk must contain water, protein, fat, carbohydrates, minerals, vitamins and other nutrients. These ingredients are prepared into a water-in-oil emulsion system through mixing, emulsification, homogenization and sterilization. Due to the complex composition of the system, the high ionic strength caused by minerals and the high temperature of the sterilization process can easily affect the stability of the protein, causing the emulsion to experience instability such as flocculation, aggregation, and creaming. Therefore, the current protein source of special medical complete nutritional milk mainly focuses on casein and its salts with higher stability. The application of high-quality proteins such as whey protein and soy protein is very limited, resulting in the total protein content of special medical food basically being in the range of 3g / 100mL~5g / 100ml, and the protein is still mainly casein and its salts as the main component, which cannot meet the nutritional needs of people with different disease states.

[0005] Different proteins have their own advantages. Designing protein formulas for FSMPs tailored to specific disease states is key to effectively leveraging their nutritional benefits. For example, casein is a slow-digesting protein, and its amino acids are continuously and slowly released into the bloodstream during digestion. This slow absorption process allows the body to better retain and utilize nitrogen. Whey protein is rapidly absorbed and digested and is rich in branched-chain amino acids and leucine. Branched-chain amino acids effectively promote muscle synthesis and inhibit muscle breakdown, while leucine has been shown to play a vital role in muscle maintenance and repair. Soy protein can help lower blood lipid levels. Moderate amounts of soy protein can improve total cholesterol, low-density lipoprotein cholesterol (LDL-C), and triglyceride levels, improve the inflammatory marker C-reactive protein, and reduce the incidence of proteinuria. Due to the stability limitations of FSMPs, other proteins besides casein cannot be effectively utilized, resulting in a single protein source for current FSMP complete milks, which cannot meet the specific nutrient needs of different disease states. Therefore, improving protein stability within the system is crucial for the development of FSMP complete milk products.

[0006] In view of this, the present invention is proposed. Summary of the Invention

[0007] The object of the present invention is to provide a method for preparing a stable nutritional emulsion to alleviate the problem of poor protein stability in the nutritional emulsion.

[0008] In order to solve the above technical problems, the present invention adopts the following technical solutions: In a first aspect, a method for preparing a stable nutritional emulsion is provided, the preparation method comprising: (a) preparing suspension C: comprising mixing suspension A and methylcellulose solution B; The suspension A comprises water, (i) casein and / or caseinate, and (ii) a first protein component; (b) preparing suspension D: comprising mixing water, anionic polysaccharide, lactoferrin and minerals to obtain suspension D; (c) mixing the suspension C with other nutritional ingredients to prepare an emulsion F; (d) mixing the suspension D and the emulsion F to prepare an emulsion G; The mass ratio of (i) casein and / or caseinate to (ii) the first protein component is 3:1 to 1:3; The concentration of the anionic polysaccharide in the suspension D is 0.18% to 0.55% w / w, and the concentration of lactoferrin is 0.9% to 1.8% w / w.

[0009] In a second aspect, a nutritional emulsion is provided, which is prepared by the preparation method described in the first aspect.

[0010] Compared with the prior art, the present invention has the following beneficial effects: The preparation method of the nutritional emulsion proposed in the invention obtains a protein complex with better stability by regulating the ratio of casein and other proteins with poor stability, combining methylcellulose and adopting a specific process. At the same time, a specific ratio of anionic polysaccharides and lactoferrin is used to combine with mineral ions. After optimizing the process steps and parameters, it can effectively alleviate the emulsion instability problems such as flocculation, aggregation, and gelation caused by thermal aggregation of proteins with poor thermal stability such as whey protein under high ionic strength.

[0011] The preparation method provided by the present invention can effectively improve the stability of high-quality proteins such as whey protein and soy protein under high ionic strength and high-temperature sterilization conditions, so that the total protein content in the nutritional emulsion can reach 8 g / 100 mL, among which the content of proteins with poor stability such as whey protein and soy protein can reach 4.5 g / 100 mL.

[0012] At present, the shelf life of special medical complete nutritional milk is mainly concentrated in the range of 6 to 18 months. The special medical complete nutritional emulsion obtained by the preparation method of the present invention can withstand stronger sterilization conditions, has a shelf life of up to 24 months, has good storage stability, and is conducive to large-scale production. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] In order to more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the specific embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0014] Figure 1 These are photos of the products prepared in Examples 1 to 6; Figure 2 These are photos of the products prepared in Comparative Examples 1 to 6; Figure 3 This is the LUMiFuge stability analysis spectrum of the product prepared in Example 1; Figure 4 This is the LUMiFuge stability analysis spectrum of the product prepared in Example 2; Figure 5 This is the LUMiFuge stability analysis spectrum of the product prepared in Example 3; Figure 6 This is the LUMiFuge stability analysis spectrum of the product prepared in Example 4; Figure 7 This is the LUMiFuge stability analysis spectrum of the product prepared in Example 5; Figure 8 This is the LUMiFuge stability analysis spectrum of the product prepared in Example 6; Figure 9 This is the LUMiFuge stability analysis spectrum of the product prepared in Comparative Example 5; Figure 10 This is the LUMiFuge stability analysis spectrum of the product prepared in Comparative Example 6. DETAILED DESCRIPTION

[0015] The following will clearly and completely describe the technical solutions of the present invention in conjunction with the embodiments. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0016] It should be noted that: In this document, unless otherwise specified, all implementation methods and preferred implementation methods mentioned herein can be combined with each other to form a new technical solution; all technical features and preferred features mentioned herein can be combined with each other to form a new technical solution; the components involved or their preferred components can be combined with each other to form a new technical solution.

[0017] Herein, unless otherwise stated, various reactions or operation steps may or may not be performed in sequence.

[0018] Unless otherwise specified, arbitrary numbering in this document is used to distinguish one entity or activity from another, and does not necessarily require or imply any actual relationship, order, or importance between these entities or activities, such as numbering I...III; I, II; first, second; a, b, c...; A, B, C..., etc. It should be noted that uppercase and lowercase letters have different meanings.

[0019] As used herein, "and / or" is used to indicate that one or both of the stated situations may occur, for example, A and / or B includes (A and B) and (A or B).

[0020] As used herein, unless otherwise stated, "optionally," "optional," "optional," or "optional" means that the subsequently described event or circumstance may but need not occur, and that the description includes instances where the event or circumstance occurs and instances where it does not.

[0021] Herein, the terms "comprise" or "comprising" are intended to imply the inclusion of stated elements, integers or steps, but not the exclusion of any other elements, integers or steps.

[0022] Unless otherwise indicated, the professional and scientific terms used herein are the same as those familiar to those skilled in the art. In addition, any method or material similar or equivalent to the described content can also be applied to the present invention.

[0023] In a first aspect, a method for preparing a stable nutritional emulsion is provided. The nutritional emulsion comprises at least protein and minerals, wherein the protein comprises (i) casein and / or caseinate, and (ii) a first protein component, wherein the first protein component refers to one or more of other optional proteins, protein hydrolysates, polypeptides, and amino acids, excluding (i) casein and / or caseinate and lactoferrin. In an alternative embodiment, the first protein component is a nutrient commonly used in the food industry to supplement protein and / or amino acids. Exemplary first protein components include, but are not limited to, one or more of whey protein, milk protein, soy protein, hydrolyzed whey protein, and corn protein. In an alternative embodiment, the caseinate comprises one or more of calcium caseinate and sodium caseinate. The nutritional emulsion may further comprise any ingredient known in the art for use as a nutritional supplement, including, but not limited to, one or more of carbohydrates, fats, and vitamins. The preparation method provided herein can tailor the formulation composition based on the type of subject to which the nutritional emulsion is intended, such as species, age, gender, health status, different symptoms, or disease states, to meet the nutritional needs of different subject types and conditions.

[0024] The preparation method of the nutritional emulsion comprises: (a) preparing suspension C: comprising mixing suspension A and methylcellulose solution B; Suspension A comprises water, (i) casein and / or caseinate, and (ii) a first protein component. The mass ratio of (i) casein and / or caseinate to (ii) the first protein component in suspension A is 3:1 to 1:3, for example, but not limited to, 3:1, 3:2, 1:1, 2:1, 2:3, 1:2, or 1:3.

[0025] In an optional embodiment, the mass ratio of the total mass of (i) casein and / or caseinate and (ii) the first protein component to the water in the suspension is 1:9 to 1:32, for example but not limited to 1:9, 1:10, 1:12, 1:15, 1:18, 1:20, 1:23, 1:25, 1:27, 1:30 or 1:32.

[0026] In an optional embodiment, the method for preparing suspension A comprises: adding (i) casein and / or caseinate and (ii) the first protein component to water, and shearing and dispersing them at 40°C to 50°C and 2000 rpm to 6000 rpm, for example, but not limited to 2000, 3000, 4000, 5000 or 6000 rpm, for 10 min to 30 min, for example, but not limited to 10, 15, 20, 25 or 30 min, to obtain suspension A.

[0027] In an optional embodiment, the concentration of methylcellulose in the methylcellulose solution B is 0.8% to 3.2% w / w, for example but not limited to 0.8, 10, 15, 20, 25, 30 or 3.2% w / w.

[0028] In an optional embodiment, the preparation method of methylcellulose solution B comprises adding methylcellulose to water, shearing and dispersing the methylcellulose at 50°C to 80°C, for example, but not limited to 50, 60, 70 or 80°C, and 3000 rpm to 7000 rpm, for example, but not limited to 3000, 4000, 5000, 6000 or 7000 rpm, for 5 min to 30 min, for example, but not limited to 5, 10, 15, 20, 25 or 30 min, and then cooling to 5°C to 25°C, for example, but not limited to 5, 10, 15, 20 or 25°C.

[0029] In an optional embodiment, the volume ratio of suspension A to methylcellulose solution B in step (a) is 10:1 to 12:1, for example but not limited to 10:1, 11:1 or 12:1.

[0030] In an optional embodiment, mixing suspension A and methylcellulose solution B includes placing suspension A at 50°C to 80°C, for example, but not limited to 50, 60, 70 or 80°C, and 200 rpm to 1000 rpm, for example, but not limited to 200, 300, 400, 500, 600, 700, 800, 900 or 1000 rpm, stirring for 10 to 30 minutes, for example, but not limited to 10, 15, 20, 25 or 30 minutes, adding methylcellulose solution B, continuing stirring for 5 to 20 minutes, for example, but not limited to 5, 10, 15 or 20 minutes, and then homogenizing to obtain suspension C.

[0031] In an optional embodiment, the homogenization pressure is 50 MPa to 80 MPa, for example but not limited to 50, 60, 70 or 80 MPa, and the homogenization is performed 1 to 4 times, for example but not limited to 1, 2, 3 or 4 times.

[0032] Precise heat treatment of suspension A can fully unfold the protein molecular structure and expose the hydrophobic groups. Since casein is mainly composed of a randomly coiled secondary structure and has good molecular flexibility, the exposed hydrophobic groups are more likely to combine with the hydrophobic side chains of other proteins under heat treatment conditions to form complexes. Casein also contains phosphate groups, which can provide a strong electrostatic barrier for protein complexes and prevent further aggregation between protein complexes. In addition, after the heat treatment of suspension A, methylcellulose solution B is added and then homogenized. The methylcellulose can be adsorbed to the surface of the protein complex, improving the stability of the protein complex in subsequent process steps.

[0033] (b) Preparing a suspension D: comprising mixing water, anionic polysaccharide, lactoferrin, and minerals to obtain a suspension D. The concentration of the anionic polysaccharide in the suspension D is 0.18% to 0.55% w / w, such as, but not limited to, 0.18, 0.2, 0.3, 0.4, 0.5, or 0.55% w / w, and the concentration of the lactoferrin is 0.9% to 1.8% w / w, such as, but not limited to, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, or 1.8% w / w.

[0034] A specific ratio of anionic polysaccharides and lactoferrin can fully combine with mineral ions and effectively prevent other proteins in the system from aggregating due to the induction of mineral ions.

[0035] In an optional embodiment, step (b) includes adding anionic polysaccharide to water and shearing for 5 min to 20 min, for example, but not limited to 5, 10, 15 or 20 min, at 50°C to 70°C, for example, but not limited to 50, 60 or 70°C, and 3000 rpm to 7000 rpm, for example, but not limited to 3000, 4000, 5000, 6000 or 7000 rpm, adding lactoferrin, shearing for 5 min to 15 min, for example, but not limited to 5, 10 or 15 min, and then mixing with minerals.

[0036] In an optional embodiment, mixing with the mineral comprises adding the mineral at 50°C to 70°C, for example but not limited to 50, 60 or 70°C, and 200 rpm to 1000 rpm, for example but not limited to 200, 300, 400, 500, 600, 700, 800, 900 or 1000 rpm, and stirring for 10 to 20 min, for example but not limited to 10, 15 or 20 min, to obtain a suspension D.

[0037] In alternative embodiments, the minerals include one or more of sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chloride, and selenium.

[0038] In an alternative embodiment, the anionic polysaccharide comprises one or more of carrageenan, xanthan gum, sodium carboxymethyl cellulose, pectin and guar gum.

[0039] (c) Suspension C is mixed with the remaining nutritional ingredients to prepare emulsion F.

[0040] In an optional embodiment, step (c) includes adding the remaining nutrients to the suspension C at 40°C to 55°C, for example but not limited to 40, 45, 50 or 55°C, and 2000 rpm to 7000 rpm, for example but not limited to 2000, 3000, 4000, 5000, 6000 or 7000 rpm, and shearing and dissolving for 10 min to 30 min, for example but not limited to 10, 15, 20, 25 or 30 min, and then homogenizing to obtain emulsion F.

[0041] In an optional embodiment, homogenization is performed 1 to 2 times at a homogenization pressure of 30 MPa to 50 MPa, for example but not limited to 30, 35, 40, 45 or 50 MPa.

[0042] In an optional embodiment, the remaining nutrients include one or more of carbohydrates, oils and vitamins.

[0043] In an optional embodiment, the added amount of carbohydrate is 10% to 21% w / w of emulsion F, for example but not limited to 10, 12, 15, 18, 20 or 21% w / w.

[0044] In an alternative embodiment, the carbohydrate comprises one or more of maltodextrin, resistant dextrin, oligofructose, inulin, soybean polysaccharide and tapioca dextrin.

[0045] In an optional embodiment, the vitamins include vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B 12 , niacin, folic acid, pantothenic acid, vitamin C and biotin.

[0046] In an alternative embodiment, the nutritional emulsion contains oil.

[0047] In an optional embodiment, step (c) further comprises mixing the suspension C with an oil phase E, wherein the oil phase E contains oil and an emulsifier.

[0048] In an optional embodiment, the content of the emulsifier in the oil phase E is 1% to 9% w / w, for example but not limited to 1, 2, 3, 4, 5, 6, 7, 8 or 9% w / w.

[0049] In an optional embodiment, the preparation method of the oil phase E includes: adding an emulsifier to the oil at 45°C~70°C, for example but not limited to 45, 50, 55, 60, 65 or ℃, and 200 rpm~1000 rpm, for example but not limited to 200, 300, 400, 500, 600, 700, 800, 900 or 1000 rpm, stirring and dissolving for 5min~15min, for example but not limited to 5, 10 or 15min, to obtain the oil phase liquid E.

[0050] In an optional embodiment, the amount of oil phase liquid E added is 2.5% to 5.5% w / w of emulsion F, for example but not limited to 2.5, 3, 3.5, 4, 4.5, 5 or 5.5% w / w.

[0051] In an optional embodiment, the emulsifier includes one or more of citric acid fatty acid glyceride, monostearate glyceride, soybean lecithin and sucrose fatty acid ester.

[0052] In an alternative embodiment, the oil comprises one or more of soybean oil, rapeseed oil, corn oil, linseed oil, olive oil, medium chain triglycerides and fish oil.

[0053] (d) Suspension D and emulsion F are mixed to prepare an emulsion.

[0054] In an optional embodiment, step (d) comprises adding suspension D to emulsion F and stirring to obtain emulsion G.

[0055] In an optional embodiment, step (d) includes adding suspension D to emulsion F at 200 rpm to 1500 rpm, for example but not limited to 200, 300, 400, 500, 600, 700, 800, 900, 1000, 1100, 1200, 1300, 1400 or 1500 rpm, and stirring for 10 min to 20 min, for example but not limited to 10, 15 or 20 min, to obtain emulsion G.

[0056] In an optional embodiment, the volume ratio of suspension D to emulsion F is 1:7.5 to 1:9.5, for example but not limited to 1:7.5, 1:8, 1:8.5, 1:9 or 1:9.5.

[0057] In an optional embodiment, the preparation method further comprises performing one or more of filling, sterilizing and storing the emulsion G.

[0058] In an optional embodiment, the preparation method further comprises filling and sterilizing the emulsion G at a sterilization temperature of 115° C. to 121° C. for 8 min to 30 min to obtain a nutritional emulsion.

[0059] In an optional embodiment, the nutritional emulsion prepared by the preparation method provided in the first aspect is a special medical purpose formula food.

[0060] In an optional embodiment, the nutritional emulsion prepared by the preparation method provided in the first aspect is a complete nutritional emulsion.

[0061] In a specific embodiment, the preparation method provided in the first aspect comprises: (a) Preparation of Suspension A: Casein and protein were weighed in a ratio of 3:1 to 1:3, added to water, and sheared and dispersed at 40°C to 50°C and 2000 rpm to 6000 rpm for 10 min to 30 min to prepare Suspension A. (b) Preparation of methyl cellulose solution B: Methyl cellulose was added to water and shear-dispersed at 50°C to 80°C and 3000 rpm to 7000 rpm for 5 min to 30 min, followed by cooling to 5°C to 25°C to prepare methyl cellulose solution B. (c) Preparation of Suspension C: Suspension A was stirred at 50°C to 80°C and 200 rpm to 1000 rpm for 10 to 30 min. Methylcellulose solution B was added and stirring was continued for 5 to 20 min. The mixture was then homogenized at a pressure of 50 MPa to 80 MPa for 1 to 4 times to obtain Suspension C. (d) Preparation of Suspension D: Anionic polysaccharide was added to water and sheared for 5–20 min at 50–70°C and 3000–7000 rpm. Lactoferrin was then added and sheared for 5–15 min. Minerals were then added and stirred for 10–20 min at 50–70°C and 200–1000 rpm to prepare Suspension D. (e) Preparation of oil phase liquid E: Add the emulsifier to the oil at 45°C to 70°C and 200 rpm to 1000 rpm, and stir to dissolve for 5 min to 15 min to prepare oil phase liquid E; (f) Preparation of Emulsion F: Add carbohydrate, oil phase E, and vitamins to suspension C at 40°C–55°C and 2000–7000 rpm, shear and dissolve for 10–30 min, and then homogenize once or twice at a homogenization pressure of 30–50 MPa to obtain Emulsion F. (g) Preparation of emulsion G: Suspension D was added to emulsion F at 200 rpm to 1500 rpm and stirred for 10 min to 20 min to obtain emulsion G. (h) Filling and sterilizing emulsion G at a sterilization temperature of 115° C. to 121° C. for 8 min to 30 min to obtain a nutritional emulsion.

[0062] In a second aspect, a nutritional emulsion is provided, which is prepared by the preparation method of the first aspect.

[0063] In an optional embodiment, the nutritional emulsion is a special medical purpose formula food.

[0064] In an optional embodiment, the nutritional emulsion is a complete nutritional emulsion, which is an emulsion containing carbohydrates, proteins, fats, vitamins and minerals.

[0065] The present invention is further described below by way of specific examples. However, it should be understood that these examples are merely provided for more detailed description and are not to be construed as limiting the present invention in any form.

[0066] Example 1 This embodiment provides a method for preparing an emulsion-type special medical food, comprising the following steps: A. Preparation of Suspension A: Weigh 130 g casein and 180 g whey protein, add them to 2600 g water, and shear and disperse at 45°C and 3000 rpm for 20 min to prepare Suspension A. B. Preparation of methylcellulose solution B: Add 2 g of methylcellulose to 240 g of water, shear and disperse at 60°C and 5000 rpm for 15 min, and then cool to 5°C to prepare methylcellulose solution B. C. Preparation of Suspension C: Suspension A was stirred at 65°C and 700 rpm for 15 min. Methylcellulose Solution B was added and stirring continued for 5 min. The mixture was then homogenized at a pressure of 70 MPa once to obtain Suspension C. D. Preparation of Suspension D: 0.8 g carrageenan and 0.8 g pectin were added to 400 g water and sheared for 15 min at 60°C and 4000 rpm. 4 g lactoferrin was added and sheared for 10 min. 40 g of the complex mineral premix was added and stirred for 15 min at 60°C and 700 rpm to prepare Suspension D. E. Preparation of Oil Phase E: Add 2 g of citric acid fatty acid glyceride and 2 g of soybean lecithin to 40 g of soybean oil, 40 g of corn oil, and 40 g of medium-chain triglycerides at 60°C and 700 rpm, and stir to dissolve for 10 min to prepare Oil Phase E. F. Preparation of Emulsion F: To Suspension C, add 600 g of maltodextrin, oil phase E, and 4 g of multivitamin premix at 45°C and 3000 rpm. Dissolve under shear for 10 min, then homogenize twice at 40 MPa to obtain Emulsion F. G. Preparation of emulsion G: Suspension D was added to emulsion F at 1000 rpm and stirred for 15 min to prepare emulsion G. H. Fill and sterilize emulsion G at a sterilization temperature of 121°C for 12 min to obtain the emulsion-type special medical food shown above.

[0067] Example 2 The only difference from Example 1 is that step D is as follows: 1.2 g carrageenan and 1.2 g pectin were added to 400 g water at 60°C and 4000 rpm, and the mixture was sheared for 15 min. 8 g lactoferrin was added and sheared for 10 min. 40 g of the composite mineral premix was added at 60°C and 700 rpm, and the mixture was stirred for 15 min to prepare suspension D.

[0068] Example 3 The only difference from Example 1 is that step D is as follows: 0.4 g carrageenan and 0.4 g pectin were added to 400 g water at 60°C and 4000 rpm, and the mixture was sheared for 15 min. 4 g lactoferrin was added and sheared for 10 min. 40 g of the composite mineral premix was added at 60°C and 700 rpm, and the mixture was stirred for 15 min to prepare suspension D.

[0069] Example 4 The only difference from Example 1 is that step D is as follows: 0.8 g carrageenan, 0.4 g sodium carboxymethyl cellulose, and 0.4 g guar gum are added to 400 g water at 60°C and 4000 rpm, and the mixture is sheared for 15 min. 4 g lactoferrin is added and the mixture is sheared for 10 min. 40 g of the composite mineral premix is added and stirred at 60°C and 700 rpm for 15 min to prepare a suspension D.

[0070] Example 5 The only difference from Example 1 is that step A is: weigh 162 g casein and 54 g whey protein, add them to 2600 g water, and shear and disperse them at 45° C. and 3000 rpm for 20 min to prepare suspension A.

[0071] Example 6 The only difference from Example 1 is that step A is: weigh 42 g casein and 126 g whey protein, add them to 2600 g water, and shear and disperse them at 45° C. and 3000 rpm for 20 min to prepare suspension A.

[0072] Comparative Example 1 This comparative example provides a method for preparing an emulsion-type special medical food, comprising the following steps: 600 g of maltodextrin, 180 g of whey protein, 130 g of casein, 40 g of soybean oil, 40 g of corn oil, 40 g of medium-chain triglycerides, 40 g of complex mineral premix, 4 g of lactoferrin, 4 g of complex vitamin premix, 2 g of citric acid fatty acid glycerides, 2 g of soybean lecithin, 2 g of methylcellulose, 0.8 g of carrageenan, and 0.8 g of pectin were weighed and added to 3240 g of water. The mixture was shear-dispersed at 45°C and 3000 rpm for 40 min, followed by two homogenization cycles at 40 MPa to prepare an emulsion. The emulsion was then filled and sterilized at 121°C for 12 min.

[0073] Comparative Example 2 A. Preparation of Suspension A: Weigh 180 g of whey protein and add it to 2840 g of water. Shear and disperse the mixture at 45°C and 3000 rpm for 20 min. Stir the mixture at 65°C and 700 rpm for 20 min. Then homogenize once at a pressure of 70 MPa to obtain Suspension A. B. Preparation of Suspension B: 0.8 g microcrystalline cellulose and 0.8 g locust bean gum were added to 400 g water and sheared at 60°C and 4000 rpm for 25 min. 40 g of the complex mineral premix was added and stirred at 60°C and 700 rpm for 15 min to prepare Suspension B. C. Preparation of Oil Phase C: Add 2 g of citric acid fatty acid glyceride and 2 g of soybean lecithin to 40 g of soybean oil, 40 g of corn oil, and 40 g of medium-chain triglycerides at 60°C and 700 rpm, and stir to dissolve for 10 min to prepare Oil Phase C. D. Preparation of Emulsion D: To suspension A, add 600 g of maltodextrin, oil phase C, and 4 g of multivitamin premix at 45°C and 3000 rpm. Dissolve under shear for 10 min, then homogenize twice at 40 MPa to obtain emulsion D. E. Preparation of Emulsion E: Suspension B was added to Emulsion D at 1000 rpm and stirred for 15 min to prepare Emulsion E. F. Fill and sterilize emulsion E at a temperature of 121°C for 12 minutes.

[0074] Comparative Example 3 A. Preparation of Suspension A: Weigh 180 g of whey protein and add it to 2840 g of water. Shear and disperse the mixture at 45°C and 3000 rpm for 20 min. Stir the mixture at 65°C and 700 rpm for 20 min. Then homogenize once at a pressure of 70 MPa to obtain Suspension A. B. Preparation of Suspension B: 0.8 g carrageenan and 0.8 g pectin were added to 400 g water at 60°C and 4000 rpm, and the mixture was sheared for 15 minutes. 4 g lactoferrin was added and the mixture was sheared for 10 minutes. 40 g of the complex mineral premix was added and stirred at 60°C and 700 rpm for 15 minutes to prepare Suspension B. C. Preparation of Oil Phase C: Add 2 g of citric acid fatty acid glyceride and 2 g of soybean lecithin to 40 g of soybean oil, 40 g of corn oil, and 40 g of medium-chain triglycerides at 60°C and 700 rpm, and stir to dissolve for 10 min to prepare Oil Phase C. D. Preparation of Emulsion D: To suspension A, add 600 g of maltodextrin, oil phase C, and 2 g of multivitamin premix at 45°C and 3000 rpm. Dissolve by shearing for 10 min, then homogenize twice at 40 MPa to obtain emulsion D. E. Preparation of Emulsion E: Suspension B was added to Emulsion D at 1000 rpm and stirred for 15 min to prepare Emulsion E. F. Fill and sterilize emulsion E at a temperature of 121°C for 12 minutes.

[0075] Comparative Example 4 A. Preparation of Suspension A: Weigh 130 g casein and 180 g whey protein, add them to 2600 g water, and shear and disperse at 45°C and 3000 rpm for 20 min to prepare Suspension A. B. Preparation of methylcellulose solution B: Add 2 g of methylcellulose to 240 g of water, shear and disperse at 60°C and 5000 rpm for 15 min, and then cool to 5°C to prepare methylcellulose solution B. C. Preparation of Suspension C: Suspension A was stirred at 65°C and 700 rpm for 15 min. Methylcellulose Solution B was added and stirring continued for 5 min. The mixture was then homogenized at a pressure of 70 MPa once to obtain Suspension C. D. Preparation of Suspension D: 0.8 g microcrystalline cellulose and 0.8 g locust bean gum were added to 400 g water and sheared at 60°C and 4000 rpm for 25 min. 40 g of the complex mineral premix was added and stirred at 60°C and 700 rpm for 15 min to prepare Suspension D. E. Preparation of Oil Phase E: Add 2 g of citric acid fatty acid glyceride and 2 g of soybean lecithin to 40 g of soybean oil, 40 g of corn oil, and 40 g of medium-chain triglycerides at 60°C and 700 rpm, and stir to dissolve for 10 min to prepare Oil Phase E. F. Preparation of Emulsion F: To Suspension C, add 600 g of maltodextrin, oil phase E, and 2 g of multivitamin premix at 45°C and 3000 rpm. Dissolve under shear for 10 min, then homogenize twice at 40 MPa to obtain Emulsion F. G. Preparation of emulsion G: Suspension D was added to emulsion F at 1000 rpm and stirred for 15 min to prepare emulsion G. Emulsion G was filled and sterilized at a temperature of 121°C for 12 min.

[0076] Comparative Example 5 A. Preparation of Suspension A: Weigh 130 g casein, 180 g whey protein, and 2 g methylcellulose, add to 2840 g water, and shear and disperse at 45°C and 3000 rpm for 20 min to prepare Suspension A. B. Preparation of Suspension B: 0.8 g carrageenan and 0.8 g pectin were added to 400 g water at 60°C and 4000 rpm, and the mixture was sheared for 15 minutes. 4 g lactoferrin was added and the mixture was sheared for 10 minutes. 40 g of the complex mineral premix was added and stirred at 60°C and 700 rpm for 15 minutes to prepare Suspension B. C. Preparation of Oil Phase C: Add 2 g of citric acid fatty acid glyceride and 2 g of soybean lecithin to 40 g of soybean oil, 40 g of corn oil, and 40 g of medium-chain triglycerides at 60°C and 700 rpm, and stir to dissolve for 10 min to prepare Oil Phase C. D. Preparation of Emulsion D: To Suspension A, add 600 g of maltodextrin, oil phase C, and 2 g of multivitamin premix at 45°C and 3000 rpm. Dissolve under shear for 10 min, then homogenize twice at 40 MPa to obtain Emulsion D. E. Preparation of Emulsion E: Suspension B was added to Emulsion D at 1000 rpm and stirred for 15 min to prepare Emulsion E. F. Fill and sterilize emulsion E at 121°C for 12 minutes.

[0077] Comparative Example 6 A. Preparation of Suspension A: Weigh 130 g casein and 180 g whey protein, add them to 2600 g water, and shear and disperse at 45°C and 3000 rpm for 20 min to prepare Suspension A. B. Preparation of methylcellulose solution B: Add 2 g of methylcellulose to 240 g of water, shear and disperse at 60°C and 5000 rpm for 15 min, and then cool to 5°C to prepare methylcellulose solution B. C. Preparation of Suspension C: Suspension A was stirred at 65°C and 700 rpm for 15 min. Methylcellulose Solution B was added and stirring continued for 5 min. The mixture was then homogenized at a pressure of 70 MPa once to obtain Suspension C. D. Preparation of Suspension D: 0.8 g carrageenan and 0.8 g pectin were added to 400 g water and sheared for 15 min at 60°C and 4000 rpm. 4 g lactoferrin was added and sheared for 10 min. 40 g of the complex mineral premix was added and stirred for 15 min at 60°C and 700 rpm to prepare Suspension D. E. Preparation of Oil Phase E: Add 2 g of citric acid fatty acid glyceride and 2 g of soybean lecithin to 40 g of soybean oil, 40 g of corn oil, and 40 g of medium-chain triglycerides at 60°C and 700 rpm, and stir to dissolve for 10 min to prepare Oil Phase E. F. Preparation of Emulsion F: To Suspension C, add 600 g of maltodextrin, oil phase E, suspension D, and 2 g of multivitamin premix at 45°C and 3000 rpm. Dissolve by shearing for 10 min. Then homogenize twice at 40 MPa to obtain Emulsion F. G. Fill and sterilize emulsion F at a temperature of 121°C for 12 minutes to obtain the emulsion-type food for special medical use shown.

[0078] Effect Example 1 Observe the appearance of the sample Test samples: Examples 1 to 6, Comparative Examples 1 to 6 The test results are shown in Table 1. The appearance of samples 1 to 6 is as follows: Figure 1 As shown, the appearance of the samples of Comparative Examples 1 to 6 is as follows Figure 2 The test results show that only Examples 1 to 6 can prepare uniform and stable emulsion samples, while Comparative Examples 1 to 6 all experience coagulation or flocculation to varying degrees.

[0079] The formula of Comparative Example 1 is the same as that of Example 1, but the conventional emulsion preparation method is adopted, after all materials are dispersed and dissolved, homogenized, filled, and sterilized; Comparative Example 2 was based on the solution of Example 1, except that casein, methylcellulose, and lactoferrin were deleted from the formula, and the anionic polysaccharides (carrageenan and pectin) were replaced with neutral polysaccharides (microcrystalline cellulose and locust bean gum). The process steps and parameters were the same as those of Example 1. Comparative Example 3 is based on the solution of Example 1, except that casein and methyl cellulose are deleted from the formula, and the process steps and parameters are consistent with those of Example 1; Comparative Example 4: Based on the solution of Example 1, the anionic polysaccharides (carrageenan, pectin) in the formula were changed to neutral polysaccharides (microcrystalline cellulose, locust bean gum), and lactoferrin was deleted from the formula. The process steps and parameters were consistent with those of Example 1. Comparative Example 5: Casein, whey protein, and methylcellulose were directly sheared and dissolved to prepare a suspension, and the remaining steps were consistent with Example 1; The suspension D in Comparative Example 6 was added before homogenization, and the remaining steps and formulation were consistent with those in Example 1.

[0080] The above results show that the technical solutions provided in Examples 1 to 6 can effectively alleviate the problems of emulsion instability such as flocculation, aggregation, and gelation caused by thermal aggregation of proteins with poor thermal stability such as whey protein under high ionic strength.

[0081] Table 1 Sample status

[0082] Effect Example 2 LUM Stability Analysis Test samples: Examples 1 to 6, Comparative Example 5, and Comparative Example 6. Since the samples of Comparative Examples 1 to 4 solidified, they were not tested.

[0083] Testing Method: The long-term dispersion stability of the emulsion was assessed using a LUMiFuge stability analyzer, simulating the stability of the sample over a two-year shelf life. Instrument settings included a temperature of 25°C, a centrifugal speed of 4000 rpm, a light factor of 1, and a scan every 35 seconds for a total of 1000 scans.

[0084] Test results such as Figures 3 to 10 As shown. Under the action of high-speed centrifugation, the projection curves of the eight samples gradually widen in the middle, indicating that the emulsion produces milking upward and precipitation downward. Figures 3 to 9 ) changes relatively slowly, and the sample is relatively stable overall. The instability index results are shown in Table 2. The smaller the instability index, the more stable the sample. The long-term dispersion stability is from high to low as follows: Example 5, Example 6, Example 2, Example 1, Example 4, Example 3, Comparative Example 6, Comparative Example 5.

[0085] Table 2 Instability index

[0086] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the above embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a stable nutritional emulsion, characterized in that: include: (a) preparing suspension C: comprising mixing suspension A and methylcellulose solution B; The suspension A comprises water, (i) casein and / or caseinate, and (ii) a first protein component; (b) preparing suspension D: comprising mixing water, anionic polysaccharide, lactoferrin and minerals to obtain suspension D; (c) mixing the suspension C with other nutritional ingredients to prepare an emulsion F; (d) mixing the suspension D and the emulsion F to prepare an emulsion G; The mass ratio of (i) casein and / or caseinate to (ii) the first protein component is 3:1 to 1:3; The concentration of the anionic polysaccharide in the suspension D is 0.18% to 0.55% w / w, and the concentration of lactoferrin is 0.9% to 1.8% w / w.

2. The preparation method according to claim 1, characterized in that The mass ratio of the total mass of (i) casein and / or caseinate and (ii) the first protein component to the water in the suspension A is 1:9 to 1:32; Optionally, the preparation method of the suspension A comprises: adding (i) casein and / or caseinate and (ii) the first protein component to water, and shearing and dispersing them at 40° C. to 50° C. and 2000 rpm to 6000 rpm for 10 min to 30 min to obtain the suspension A; Optionally, the caseinate includes one or more of calcium caseinate and sodium caseinate; Optionally, the first protein component comprises one or more of whey protein, milk protein, soy protein, hydrolyzed whey protein and corn protein.

3. The preparation method according to claim 1, characterized in that The concentration of methylcellulose in the methylcellulose solution B is 0.8% to 3.2% w / w; Optionally, the preparation method of the methylcellulose solution B comprises adding methylcellulose into water, shearing and dispersing the methylcellulose at 50° C. to 80° C. and 3000 rpm to 7000 rpm for 5 min to 30 min, and then cooling the methylcellulose to 5° C. to 25° C.

4. The preparation method according to claim 1, characterized in that The mass ratio of the suspension A to the methylcellulose solution B in step (a) is 10:1 to 12:1; Optionally, step (a) comprises stirring the suspension A at 50° C. to 80° C. and 200 rpm to 1000 rpm for 10 to 30 minutes, adding the methylcellulose solution B, continuing to stir for 5 to 20 minutes, and then homogenizing to obtain the suspension C; Optionally, the homogenization pressure is 50 MPa to 80 MPa, and the homogenization is performed 1 to 4 times.

5. The preparation method according to claim 1, wherein Step (b) comprises adding anionic polysaccharide to water at 50° C. to 70° C. and 3000 rpm to 7000 rpm, shearing for 5 min to 20 min, adding lactoferrin, shearing for 5 min to 15 min, and then mixing with minerals; Optionally, the mixing with minerals comprises adding minerals at 50° C. to 70° C. and 200 rpm to 1000 rpm, and stirring for 10 to 20 minutes to prepare the suspension D; Optionally, the minerals include one or more of sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine and selenium; Optionally, the anionic polysaccharide includes one or more of carrageenan, xanthan gum, sodium carboxymethyl cellulose, pectin and guar gum.

6. The preparation method according to claim 1, wherein Step (c) comprises adding the remaining nutrients to the suspension C at 40° C. to 55° C. and 2000 rpm to 7000 rpm, shearing and dissolving for 10 min to 30 min, and then homogenizing to obtain the emulsion F; Optionally, homogenize 1 to 2 times at a homogenization pressure of 30 MPa to 50 MPa; Optionally, the remaining nutrients include one or more of carbohydrates, oils and vitamins; Optionally, the amount of carbohydrate added is 10% to 21% w / w of the emulsion F; Optionally, the carbohydrates include one or more of maltodextrin, resistant dextrin, oligofructose, inulin, soy polysaccharide and tapioca dextrin; Optionally, vitamins include vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B 12 , niacin, folic acid, pantothenic acid, vitamin C and biotin.

7. The preparation method according to claim 1, characterized in that The nutritional emulsion contains oil, and step (c) further comprises mixing the suspension C with an oil phase E, wherein the oil phase E contains oil and an emulsifier; Optionally, the content of the emulsifier in the oil phase E is 1% to 9% w / w; Optionally, the preparation method of the oil phase E comprises: adding an emulsifier to oil at 45° C. to 70° C. and 200 rpm to 1000 rpm, stirring and dissolving for 5 min to 15 min to obtain the oil phase liquid E; Optionally, the amount of the oil phase liquid E added is 2.5% to 5.5% w / w of the emulsion F; Optionally, the emulsifier includes one or more of citric acid fatty acid glyceride, monostearate glyceride, soybean lecithin and sucrose fatty acid ester; Optionally, the oil comprises one or more of soybean oil, rapeseed oil, corn oil, linseed oil, olive oil, medium chain triglycerides and fish oil.

8. The preparation method according to claim 1, characterized in that Step (d) comprises adding the suspension D to the emulsion F and stirring to obtain emulsion G; Optionally, the step (d) comprises adding the suspension D to the emulsion F at 200 rpm to 1500 rpm, and stirring for 10 min to 20 min to obtain the emulsion G; Optionally, the mass ratio of the suspension D to the emulsion F is 1:7.5 to 1:9.

5.

9. The preparation method according to any one of claims 1 to 8, characterized in that The preparation method comprises: (a) Preparation of the suspension A: weighing casein and protein in a ratio of 3:1 to 1:3, adding the mixture to water, and shearing and dispersing the mixture at 40° C. to 50° C. and 2000 rpm to 6000 rpm for 10 min to 30 min to prepare the suspension A; (b) Preparation of the methylcellulose solution B: adding methylcellulose to water, shearing and dispersing the water at 50° C. to 80° C. and 3000 rpm to 7000 rpm for 5 to 30 minutes, and then cooling the water to 5° C. to 25° C. to obtain the methylcellulose solution B; (c) Preparation of the suspension C: stirring the suspension A at 50°C to 80°C and 200 rpm to 1000 rpm for 10 to 30 minutes, adding the methylcellulose solution B, continuing to stir for 5 to 20 minutes, and then homogenizing at a homogenization pressure of 50 MPa to 80 MPa for 1 to 4 times to obtain the suspension C; (d) Preparation of the suspension D: adding anionic polysaccharide to water at 50°C to 70°C and 3000 rpm to 7000 rpm, shearing for 5 to 20 minutes, adding lactoferrin, and shearing for 5 to 15 minutes; adding minerals, and stirring at 50°C to 70°C and 200 rpm to 1000 rpm for 10 to 20 minutes to obtain suspension D; (e) Preparation of oil phase liquid E: adding the emulsifier to the oil at 45° C. to 70° C. and 200 rpm to 1000 rpm, stirring and dissolving for 5 min to 15 min to prepare the oil phase liquid E; (f) Preparation of Emulsion F: Adding carbohydrate, oil phase E, and vitamins to Suspension C at 40° C. to 55° C. and 2000 rpm to 7000 rpm, shearing and dissolving for 10 min to 30 min, and then homogenizing at a homogenization pressure of 30 MPa to 50 MPa for 1 to 2 times to obtain Emulsion F; (g) Preparation of the emulsion G: adding the suspension D to the emulsion F at 200 rpm to 1500 rpm and stirring for 10 min to 20 min to obtain the emulsion G; (h) Filling and sterilizing the emulsion G at a sterilization temperature of 115° C. to 121° C. for 8 min to 30 min to obtain a nutritional emulsion.

10. A nutritional emulsion, characterized in that Prepared by the preparation method according to any one of claims 1 to 9; Optionally, the nutritional emulsion is a food for special medical purposes; Optionally, the nutritional emulsion is a complete nutritional emulsion.

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