A complete nutrition special medical purpose food emulsion and a preparation method thereof

Abstract

The application discloses a full-nutrition special medical purpose food emulsion, which is prepared from the following components in parts by weight: modified whey protein microspheres 35-80 parts, fat 20-44 parts, carbohydrate 100-220 parts, vitamin 0.2-0.8 parts, mineral 4-10 parts, magnesium sulfate 0.3-1.2 parts, emulsifier 2-5 parts and deionized water 500-800 parts. The full-nutrition special medical purpose food emulsion of the application significantly improves the stability and bioavailability of active substances through a modified microsphere technology, organically combines basic nutritional support and the targeted physiological regulation function of rosemary extract, and makes the product have comprehensive nutritional support and physiological regulation function. The emulsion system is uniform and stable, and provides an efficient and safe comprehensive solution for improving the nutrition of patients and coping with metabolic stress.

Description

Technical Field

[0001] This invention relates to the field of special medical food technology, specifically to a complete nutritional food emulsion for special medical purposes and its preparation method. Background Technology

[0002] Foods for Special Medical Purposes (FSMP) are specially formulated foods designed to meet the specific nutritional or dietary needs of individuals with restricted food intake, malabsorption, metabolic disorders, or specific disease states. With the aging population and rising prevalence of chronic diseases, FSMP plays an increasingly important role in clinical nutritional support, disease rehabilitation, and health management. Currently, FSMP products on the market are mainly in powder and liquid emulsion form. Liquid emulsions, due to their easy consumption and swallowing properties, are particularly suitable for patients with swallowing difficulties or impaired digestive function.

[0003] However, existing FSMP emulsion products still have many shortcomings in terms of nutritional composition and functionality. First, most products only focus on supplementing basic nutrients, lacking bioactive functional components, making it difficult to meet the specific needs of patients in disease states for anti-oxidation, anti-inflammation, and other physiological regulatory functions. Second, protein, as a core nutrient component of FSMP, directly affects the nutritional value of the product due to its quality and bioavailability; however, in existing products, proteins are mostly present in a simple mixed form, lacking targeted structural modification, resulting in limited functional properties. Third, while functional components such as polyphenols have significant bioactivity, their poor water solubility, low stability, and low bioavailability greatly limit their application in FSMP.

[0004] Whey protein, as a complete protein, contains all the essential amino acids for the human body and has excellent digestibility, absorption, and biological activity, making it an ideal protein source for FSMP (full-grain protein supplement). However, traditional whey protein is prone to aggregation and denaturation during processing and storage, affecting its functional properties.

[0005] Rosemary extract is a natural plant active ingredient extracted from rosemary leaves. It is rich in various phenolic compounds such as carrageenan, rosmarinic acid, and ursolic acid, exhibiting significant antioxidant, anti-inflammatory, and neuroprotective activities. It is valuable in improving oxidative stress and protecting nerve function. However, most of the active ingredients in rosemary extract are fat-soluble, resulting in poor dispersibility in aqueous systems. Furthermore, it is sensitive to changes in light, high temperature, and pH, exhibiting limited stability, which severely restricts its application in aqueous foods such as FSMP (Functional Food Processing). Effectively improving the water dispersibility, stability, and bioavailability of rosemary extract, and achieving its organic integration with nutrients, is a significant technical challenge currently facing the development of functional foods.

[0006] Furthermore, existing FSMP emulsions also have certain limitations in their preparation processes. Traditional emulsification techniques often struggle to form stable and homogeneous emulsion systems, and are prone to protein denaturation and nutrient loss during high-temperature sterilization. Simultaneously, the lack of targeted protein structure modification techniques prevents the full utilization of protein functional properties, thus limiting the overall quality improvement of the product.

[0007] In conclusion, developing an FSMP emulsion that provides comprehensive nutritional support and possesses bioactive functions, and achieving stable encapsulation of functional components through innovative protein modification technology to enhance the product's nutritional value and bioactivity, is of great significance for meeting the nutritional needs of special populations and promoting technological progress in the FSMP industry. Summary of the Invention

[0008] To address the shortcomings of existing technologies, the present invention aims to provide a complete nutritional food emulsion for special medical purposes and its preparation method. Through innovative modified microsphere technology, the stability and bioavailability of active ingredients are significantly improved, enabling the product to have comprehensive nutritional support and physiological regulation functions.

[0009] To achieve the above objectives, the present invention adopts the following technical solution:

[0010] A complete nutritional food emulsion for special medical purposes, by weight, is made of the following components: 35-80 parts modified whey protein microspheres, 20-44 parts fat, 100-220 parts carbohydrates, 0.2-0.8 parts vitamins, 4-10 parts minerals, 0.3-1.2 parts magnesium sulfate, 2-5 parts emulsifier, and 500-800 parts deionized water.

[0011] Preferably, the modified whey protein microspheres are prepared by the following method steps:

[0012] (1) Disperse whey protein in deionized water, stir to disperse, and let stand to allow it to fully hydrate, to obtain a whey protein aqueous solution;

[0013] Preferably, in step (1), the ratio of whey protein to deionized water is 5~15g:100mL; the stirring and dispersion conditions are stirring at room temperature for 30~60min until completely dispersed, and the standing conditions are standing at 4℃ for 2~4h, with intermittent stirring during the period to avoid precipitation.

[0014] Protein hydration and activation: Whey protein undergoes hydration in deionized water through hydrogen bonding and ion interactions. The protein molecular chains unfold, hydrophobic groups roll inward, and hydrophilic groups are exposed outward, forming a stable colloidal solution. The static process allows the protein molecules to fully unfold, enhancing their surface activity and emulsifying ability.

[0015] (2) Disperse the rosemary extract in an ethanol aqueous solution, stir to disperse, then add lecithin and coconut oil, stir to dissolve, remove ethanol by vacuum distillation, and obtain rosemary extract oil solution;

[0016] Preferably, in step (2), the ratio of rosemary extract, ethanol aqueous solution, lecithin, and coconut oil is 40~100mg:10mL:60~100mg:10~40mL; and the concentration of ethanol aqueous solution is 20~40wt%.

[0017] Solubilization of active ingredients and carrier formation: Rosemary extract dissolves in ethanol via hydrogen bonds and van der Waals forces. Lecithin, as an amphiphilic molecule, plays a solubilizing role; its phospholipid head group forms hydrogen bonds with the rosemary extract, while its hydrophobic tail chain is compatible with coconut oil. After removing ethanol by vacuum distillation, the rosemary extract is encapsulated and dispersed in coconut oil by lecithin micelles, forming a stable lipophilic carrier system that improves the solubility and stability of the rosemary extract in the oil phase.

[0018] Preferably, in step (2), the stirring and dispersing conditions are: stirring and dispersing at 60~75℃ for 1~2h; stirring and dissolving conditions are: stirring at 60~75℃ for 1~2h; and vacuum distillation conditions are: vacuum distillation at 40~55℃ and 10~20kPa for 30~90min.

[0019] (3) Using whey protein aqueous solution as the continuous phase and rosemary extract oil solution as the dispersed phase, the mixture is processed by a membrane emulsification device to obtain an oil-in-water emulsion. Maltodextrin is added, and then the mixture is spray-dried to obtain microspheres.

[0020] Emulsification, Encapsulation, and Sphericization: During membrane emulsification, oil droplets containing rosemary extract pass through a microporous membrane under shear force to form a uniform O / W emulsion. Whey protein forms a protein film at the oil-water interface, reducing interfacial tension. During spray drying, the emulsion rapidly dehydrates and solidifies. Maltodextrin, acting as a carrier material, together with the protein, forms the microsphere wall material, encapsulating the rosemary extract oil droplets inside the microspheres, thus achieving microencapsulation of the active ingredient.

[0021] Preferably, in step (3), the volume ratio of whey protein aqueous solution to rosemary extract oil solution is 3~9:1, and the amount of maltodextrin added is 5~10wt% of the total weight of the emulsion.

[0022] Preferably, in step (3), the membrane emulsification equipment has a membrane pore size of 0.5~2µm, an operating pressure of 0.1~0.3Mpa, a temperature control of 25~40℃, a circulation speed of 500~800r / min, and a circulation time of 10~30min; the spray drying inlet air temperature is 150~170℃, the outlet air temperature is 75~90℃, the atomization pressure is 0.1~0.3MPa, and the drying time is 30~60s.

[0023] (4) Disperse the microspheres in deionized water, add glucose and vitamin E, stir the reaction, cool the product and freeze dry it to obtain modified whey protein microspheres.

[0024] Maillard reaction crosslinking modification: Under high temperature conditions, the amino groups of basic amino acids such as lysine and arginine in whey protein undergo a condensation reaction with the carbonyl groups of glucose to form Schiff base intermediates. These intermediates are then rearranged and subsequently oxidized and polymerized to produce brown Maillard reaction products. During this process, covalent crosslinks are formed between protein molecules, improving the thermal stability, antioxidant properties, and functional characteristics of the microspheres. Vitamin E acts as an antioxidant to prevent excessive oxidation.

[0025] Preferably, in step (4), the ratio of microspheres, deionized water, glucose and vitamin E is 10g: 80~100mL: 3~6g: 0.6~1.2g; the stirring reaction conditions are 130~150℃, 2~4MPa, 200~400r / min for 3~5min.

[0026] Preferably, the fat is one or more of rapeseed oil, coconut oil, fish oil, soybean oil, and medium-chain triglycerides;

[0027] The carbohydrates are one or more of glucose syrup, maltodextrin, sucrose, and fructose; the vitamins are one or more of vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12, nicotinamide, folic acid, pantothenic acid, vitamin C, biotin, and iodine; vitamin A is derived from one or more of vitamin A palmitate, vitamin A acetate, β-carotene, and all-trans retinol; vitamin D is derived from cholecalciferol (vitamin D3) and ergocalciferol (vitamin D2); vitamin E is derived from d-α-tocopherol, dl-α-tocopherol, d-α-tocopherol acetate, dl-α-tocopherol acetate, mixed tocopherol concentrate, d-α-tocopherol succinate, and dl-α-tocopherol succinate. One or more; Vitamin B1 is derived from one or two of thiamine hydrochloride and thiamine nitrate; Vitamin B2 is derived from one or two of riboflavin and sodium riboflavin-5′-phosphate; Vitamin B6 is derived from one or two of pyridoxine hydrochloride and pyridoxine 5′-phosphate; Vitamin B12 is derived from one or more of cyanocobalamin, nicotinic acid cyanocobalamin, and hydroxocobalamin; Nicotinamide is derived from one or two of nicotinic acid and nicotinamide; Folic acid is derived from folic acid; Pantothenic acid is derived from one or two of D-calcium pantothenate and D-sodium pantothenate; Vitamin C is derived from one or more of ascorbic acid, sodium L-ascorbate, calcium L-ascorbate, potassium L-ascorbate, and ascorbate palmitate; Biotin is derived from D-biotin; Iodine is derived from one or more of potassium iodide, potassium iodate, and sodium iodide.

[0028] The minerals are one or more of copper, iron, zinc, sodium, potassium, manganese, calcium, phosphorus, chlorine, and selenium; copper is derived from one or more of copper sulfate, copper gluconate, copper citrate, and copper carbonate; iron is derived from one or more of ferrous sulfate, ferrous gluconate, ferric pyrophosphate, ferric ammonium citrate, ferrous fumarate, and ferric citrate; zinc is derived from one or more of zinc sulfate, zinc gluconate, zinc oxide, zinc lactate, zinc citrate, zinc chloride, and zinc acetate; sodium is derived from one or more of sodium bicarbonate, sodium dihydrogen phosphate, sodium citrate, sodium chloride, and disodium hydrogen phosphate; potassium is derived from potassium gluconate, potassium chloride, and selenium. The phosphorus is derived from one or more of the following: potassium sulfate, potassium dihydrogen phosphate, and dipotassium hydrogen phosphate; manganese is derived from one or more of the following: manganese sulfate, manganese chloride, manganese carbonate, manganese citrate, and manganese gluconate; calcium is derived from one or more of the following: calcium carbonate, calcium gluconate, calcium citrate, L-calcium lactate, calcium chloride, calcium phosphate, calcium hydrogen phosphate, calcium oxide, and calcium sulfate; phosphorus is derived from one or more of the following: sodium dihydrogen phosphate, disodium hydrogen phosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, calcium phosphate, and calcium hydrogen phosphate; chlorine is derived from one or more of the following: sodium chloride, potassium chloride, manganese chloride, and calcium chloride; and selenium is derived from one or two of the following: sodium selenate and sodium selenite.

[0029] The emulsifier is one or more of the following: polyglycerol fatty acid ester, sucrose fatty acid ester, diacetyl tartaric acid mono- and diglycerides, soybean lecithin, mono- and diglycerides of fatty acids, and monoglycerides of succinate.

[0030] This invention also claims a method for preparing the aforementioned complete nutritional food emulsion for special medical purposes, comprising the following steps: mixing deionized water, modified whey protein microspheres, and carbohydrates, and shearing them to obtain a first mixture; mixing the first mixture, emulsifier, fat, minerals, and magnesium sulfate to obtain a second mixture; homogenizing and pre-sterilizing the second mixture, then adding vitamins, mixing evenly, and sterilizing at ultra-high temperature to obtain the aforementioned complete nutritional food emulsion for special medical purposes.

[0031] Preferably, the mixing temperature of the first mixture, emulsifier, fat, minerals, and magnesium sulfate is 45~60℃, and the time is 30~90min; the homogenization includes a first homogenization and a second homogenization, the pressure of the first homogenization is 300~600 bar, the temperature is 50~65℃, and the time is 10~40min, and the pressure of the second homogenization is 100~300 bar, the temperature is 60~75℃, and the time is 10~40min.

[0032] Compared with the prior art, the present invention has the following beneficial effects:

[0033] 1. This invention provides a complete nutritional food emulsion for special medical purposes. Its scientifically formulated, nutritionally comprehensive, and stable properties offer targeted health benefits, making it particularly suitable for patients with special nutritional needs or metabolic stress. First, the core component of this invention is modified whey protein microspheres, which not only provide easily absorbed and utilized high-quality whey protein to meet the basic needs of patients for tissue repair and maintaining vital functions, but also carry rosemary extract with antioxidant and anti-inflammatory bioactivities to help improve the patient's pathophysiological state. Second, the fat in this invention contains medium-chain triglycerides (MCTs) for rapid energy supply, while fish oil and rapeseed oil provide essential fatty acids and Omega-3 fatty acids, which help regulate inflammatory responses. The comprehensive addition of carbohydrates, vitamins, and minerals ensures complete nutritional support, effectively preventing and correcting nutrient deficiencies and maintaining normal physiological functions. Finally, through optimized emulsifiers and preparation processes, this product forms a homogeneous and stable emulsion system with a good taste, easy swallowing and absorption, improving patient compliance.

[0034] 2. This invention prepares a modified whey protein microsphere. First, by fully hydrating the whey protein, its molecular chains are fully extended, maximizing its emulsifying activity and laying a solid foundation for the subsequent formation of a stable emulsion. Second, this invention successfully loads rosemary extract into the oil phase efficiently using an ethanol-water solution as a co-solvent and lecithin as a solubilizer, creating conditions for subsequent encapsulation. Then, through membrane emulsification and spray drying technology, oil droplets carrying rosemary extract are encapsulated in a protein-maltodextrin wall material. This not only forms microspheres with uniform particle size but, more importantly, effectively protects the rosemary extract from damage caused by external environments such as light and oxygen, masks its undesirable flavor, and transforms it into a powder form that is easily dispersed in water, greatly improving its stability and ease of application. Finally, the Maillard reaction between protein and glucose significantly enhanced the structural strength and thermal stability of the microspheres, while also improving the overall antioxidant capacity and emulsifying function of the protein. This ensured the high stability of the microspheres during the final emulsion product preparation and shelf life, imparting a mild baked flavor and improving overall sensory quality. Furthermore, the thermal and mechanical treatments involved in the entire preparation process helped to moderately unfold the protein structure, thereby improving its solubility and bioavailability in the final product, making it easier for the human body to digest and absorb. Attached Figure Description

[0035] To more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings used in the embodiments will be briefly described below. It should be understood that the following drawings only show some schematic diagrams of certain embodiments of the present invention, and therefore should not be regarded as a limitation of the scope. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort.

[0036] Figure 1 This is a photograph of the emulsion prepared in Example 1 of the present invention. Detailed Implementation

[0037] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. Of course, the specific embodiments described herein are only for explaining the invention and are not intended to limit the invention.

[0038] Unless otherwise specified, all chemical reagents and materials in this invention are purchased from the market or synthesized from raw materials purchased from the market.

[0039] The lecithin mentioned is a common name for phospholipids and is a commonly used emulsifier, with CNS number 04.010.

[0040] A method for preparing a complete nutritional food emulsion for special medical purposes includes the following steps:

[0041] (1) Disperse 5-15g of whey protein into 100mL of deionized water, stir at room temperature for 30-60min until completely dispersed, and let stand at 4℃ for 2-4h to fully hydrate, stirring intermittently during the process to avoid precipitation, to obtain a whey protein aqueous solution;

[0042] (2) Disperse 40-100 mg of rosemary extract into 10 mL of 20-40 wt% ethanol aqueous solution, stir and disperse at 60-75 °C for 1-2 h, then add 60-100 mg of lecithin and 10-40 mL of coconut oil, stir and dissolve at 60-75 °C for 1-2 h, and remove ethanol by vacuum distillation at 40-55 °C and 10-20 kPa for 30-90 min to obtain rosemary extract oil solution;

[0043] (3) Using whey protein aqueous solution as the continuous phase and rosemary extract oil solution as the dispersed phase (volume ratio of 3~9:1), the mixture is processed by a membrane emulsification device with a membrane pore size of 0.5~2µm, an operating pressure of 0.1~0.3MPa, a temperature of 25~40℃, a circulation speed of 500~800r / min, and a circulation time of 10~30min to obtain an oil-in-water emulsion. Maltodextrin is added (the amount added is 5~10wt% of the total weight of the emulsion), and then spray-dried with an inlet air temperature of 150~170℃, an outlet air temperature of 75~90℃, an atomization pressure of 0.1~0.3MPa, and a drying time of 30~60s to obtain microspheres.

[0044] (4) Disperse 10g of microspheres into 80-100mL of deionized water, add 3-6g of glucose and 0.6-1.2g of vitamin E, react at 130-150℃, 2-4MPa and 200-400r / min for 3-5min, cool the product and freeze dry to obtain modified whey protein microspheres;

[0045] (5) Mix 500-800 parts of deionized water, 35-80 parts of modified whey protein microspheres, and 100-220 parts of carbohydrates, and shear to obtain a first mixture; mix the first mixture, 2-5 parts of emulsifier, 20-44 parts of fat, 4-10 parts of minerals, and 0.3-1.2 parts of magnesium sulfate at 45-60°C for 30-90 min to obtain a second mixture; homogenize the second mixture at 300-600 bar and 50-65°C for 10-40 min, then homogenize at 100-300 bar and 60-75°C for 10-40 min for pre-sterilization, then add 0.2-0.8 parts of vitamins, mix evenly, and sterilize at ultra-high temperature to obtain the complete nutritional special medical purpose food emulsion.

[0046] Specifically, the fats are one or more of rapeseed oil, coconut oil, fish oil, soybean oil, and medium-chain triglycerides; the carbohydrates are one or more of glucose syrup, maltodextrin, sucrose, and fructose; the vitamins are one or more of vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12, nicotinamide, folic acid, pantothenic acid, vitamin C, biotin, and iodine; the minerals are one or more of copper, iron, zinc, sodium, potassium, manganese, calcium, phosphorus, chlorine, and selenium; and the emulsifiers are one or more of polyglycerol fatty acid esters, sucrose fatty acid esters, diacetyl tartaric acid mono- and diglycerides, soybean lecithin, mono- and diglycerides of fatty acids, and succinate monoglycerides.

[0047] The present invention will be further described below through specific embodiments.

[0048] Example 1

[0049] A method for preparing a complete nutritional food emulsion for special medical purposes includes the following steps:

[0050] (1) Disperse 15g of whey protein into 100mL of deionized water, stir at room temperature for 60min until completely dispersed, and let stand at 4℃ for 4h to fully hydrate, stirring intermittently during the process to avoid precipitation, to obtain a whey protein aqueous solution;

[0051] (2) Disperse 100 mg of rosemary extract into 10 mL of 30 wt% ethanol aqueous solution, stir and disperse at 75 °C for 1 h, then add 100 mg of lecithin and 40 mL of coconut oil, stir and dissolve at 75 °C for 1 h, and remove ethanol by vacuum distillation at 50 °C and 15 kPa for 60 min to obtain rosemary extract oil solution.

[0052] (3) Using whey protein aqueous solution as the continuous phase and rosemary extract oil solution as the dispersed phase (volume ratio of 9:1), the mixture was processed by a membrane emulsification device with a membrane pore size of 0.5µm, an operating pressure of 0.2MPa, a temperature of 35℃, a circulation speed of 700r / min, and a circulation time of 20min to obtain an oil-in-water emulsion. Maltodextrin was added (10wt% of the total weight of the emulsion), and then spray-dried with an inlet air temperature of 160℃, an outlet air temperature of 80℃, an atomization pressure of 0.2MPa, and a drying time of 45s to obtain microspheres.

[0053] (4) Disperse 10g of microspheres into 100mL of deionized water, add 6g of glucose and 1.2g of vitamin E, react at 150℃, 4MPa and 400r / min for 3min, cool the product and freeze dry to obtain modified whey protein microspheres;

[0054] (5) Mix 8000g of deionized water, 800g of modified whey protein microspheres, and 2200g of carbohydrate maltodextrin, and cut to obtain the first mixture; mix the first mixture, 50g of emulsifier soybean lecithin, 440g of fat (fish oil, soybean oil, and medium-chain triglycerides mixed in a mass ratio of 3:1:1), 100g of minerals (copper:iron:zinc:sodium:potassium:manganese:calcium:phosphorus:chlorine:selenium = 660:13:10:890:1300:2800:580:540:1660:0.042; wherein copper is derived from copper sulfate, iron from ferrous sulfate, zinc from zinc sulfate, sodium from sodium bicarbonate, potassium from potassium gluconate, manganese from manganese sulfate, calcium from calcium carbonate, phosphorus from sodium dihydrogen phosphate, chlorine from sodium chloride, and selenium from sodium selenate), and 12g of magnesium sulfate at 55℃ for 60min to obtain the second mixture; mix the second mixture at 450 bar, Homogenize at 60℃ for 25 min, then homogenize at 200 bar and 70℃ for 30 min for pre-sterilization. Then add 8 g of vitamins (vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12, nicotinamide, folic acid, pantothenic acid, vitamin C, biotin and iodine in a mass ratio of 840:15:15400:66:1700:1600:1700:3.5:1600:430:3900:145000:33:95), mix well, and sterilize at ultra-high temperature to obtain the complete nutritional special medical purpose food emulsion.

[0055] like Figure 1 This is a photograph of the emulsion prepared in Example 1 of the present invention.

[0056] Example 2

[0057] A method for preparing a complete nutritional food emulsion for special medical purposes includes the following steps:

[0058] (1) Disperse 12g of whey protein into 100mL of deionized water, stir at room temperature for 50min until completely dispersed, and let stand at 4℃ for 3h to fully hydrate, stirring intermittently during the process to avoid precipitation, to obtain a whey protein aqueous solution;

[0059] (2) Disperse 80 mg of rosemary extract into 10 mL of 30 wt% ethanol aqueous solution, stir and disperse at 70 °C for 1.5 h, then add 80 mg of lecithin and 30 mL of coconut oil, stir and dissolve at 70 °C for 1.5 h, remove ethanol by vacuum distillation at 50 °C and 15 kPa for 60 min to obtain rosemary extract oil solution.

[0060] (3) Using whey protein aqueous solution as the continuous phase and rosemary extract oil solution as the dispersed phase (volume ratio of 7:1), the mixture was processed by a membrane emulsification device with a membrane pore size of 0.5µm, an operating pressure of 0.2MPa, a temperature of 35℃, a circulation speed of 700r / min, and a circulation time of 20min to obtain an oil-in-water emulsion. Maltodextrin was added (the amount added was 8wt% of the total weight of the emulsion), and then spray-dried with an inlet air temperature of 160℃, an outlet air temperature of 80℃, an atomization pressure of 0.2MPa, and a drying time of 45s to obtain microspheres.

[0061] (4) Disperse 10g of microspheres into 100mL of deionized water, add 5g of glucose and 1.0g of vitamin E, react at 145℃, 3MPa and 300r / min for 5min, cool the product and freeze dry to obtain modified whey protein microspheres;

[0062] (5) Mix 7000g of deionized water, 650g of modified whey protein microspheres, and 1800g of carbohydrate maltodextrin, and cut to obtain the first mixture; mix the first mixture, 40g of emulsifier soybean lecithin, 360g of fat (fish oil, soybean oil, and medium-chain triglycerides mixed in a mass ratio of 3:1:1), 80g of minerals (copper:iron:zinc:sodium:potassium:manganese:calcium:phosphorus:chlorine:selenium = 660:13:10:890:1300:2800:580:540:1660:0.042; where copper is derived from copper sulfate, iron from ferrous sulfate, zinc from zinc sulfate, sodium from sodium bicarbonate, potassium from potassium gluconate, manganese from manganese sulfate, calcium from calcium carbonate, phosphorus from sodium dihydrogen phosphate, chlorine from sodium chloride, and selenium from sodium selenate), and 9g of magnesium sulfate at 55℃ for 60min to obtain the second mixture; mix the second mixture at 450 bar, Homogenize at 60℃ for 25 min, then homogenize at 200 bar and 70℃ for 30 min for pre-sterilization. Then add 6 g of vitamins (vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12, nicotinamide, folic acid, pantothenic acid, vitamin C, biotin and iodine in a mass ratio of 840:15:15400:66:1700:1600:1700:3.5:1600:430:3900:145000:33:95), mix well, and sterilize at ultra-high temperature to obtain the complete nutritional special medical purpose food emulsion.

[0063] Example 3

[0064] A method for preparing a complete nutritional food emulsion for special medical purposes includes the following steps:

[0065] (1) Disperse 8g of whey protein into 100mL of deionized water, stir at room temperature for 40min until completely dispersed, and let stand at 4℃ for 3h to fully hydrate, stirring intermittently during the process to avoid precipitation, to obtain a whey protein aqueous solution;

[0066] (2) Disperse 60 mg of rosemary extract into 10 mL of 30 wt% ethanol aqueous solution, stir and disperse at 65 °C for 1.2 h, then add 80 mg of lecithin and 20 mL of coconut oil, stir and dissolve at 65 °C for 1.5 h, remove ethanol by vacuum distillation at 50 °C and 15 kPa for 60 min to obtain rosemary extract oil solution.

[0067] (3) Using whey protein aqueous solution as the continuous phase and rosemary extract oil solution as the dispersed phase (volume ratio of 5:1), the mixture was processed by a membrane emulsification device with a membrane pore size of 0.5µm, an operating pressure of 0.2MPa, a temperature of 35℃, a circulation speed of 700r / min, and a circulation time of 20min to obtain an oil-in-water emulsion. Maltodextrin was added (6wt% of the total weight of the emulsion), and then spray-dried with an inlet air temperature of 160℃, an outlet air temperature of 80℃, an atomization pressure of 0.2MPa, and a drying time of 45s to obtain microspheres.

[0068] (4) Disperse 10g of microspheres into 100mL of deionized water, add 4g of glucose and 0.8g of vitamin E, react at 135℃, 3MPa and 300r / min for 4min, cool the product and freeze dry to obtain modified whey protein microspheres;

[0069] (5) Mix 6000g of deionized water, 500g of modified whey protein microspheres, and 1400g of carbohydrate maltodextrin, and cut to obtain the first mixture; mix the first mixture, 30g of emulsifier soybean lecithin, 280g of fat (fish oil, soybean oil, and medium-chain triglycerides mixed in a mass ratio of 3:1:1), 60g of minerals (copper:iron:zinc:sodium:potassium:manganese:calcium:phosphorus:chlorine:selenium = 660:13:10:890:1300:2800:580:540:1660:0.042; where copper is derived from copper sulfate, iron from ferrous sulfate, zinc from zinc sulfate, sodium from sodium bicarbonate, potassium from potassium gluconate, manganese from manganese sulfate, calcium from calcium carbonate, phosphorus from sodium dihydrogen phosphate, chlorine from sodium chloride, and selenium from sodium selenate), and 6g of magnesium sulfate at 55℃ for 60min to obtain the second mixture; mix the second mixture at 450 bar, Homogenize at 60℃ for 25 min, then homogenize at 200 bar and 70℃ for 30 min for pre-sterilization. Then add 4 g of vitamins (vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12, nicotinamide, folic acid, pantothenic acid, vitamin C, biotin and iodine in a mass ratio of 840:15:15400:66:1700:1600:1700:3.5:1600:430:3900:145000:33:95), mix well, and sterilize at ultra-high temperature to obtain the complete nutritional special medical purpose food emulsion.

[0070] Example 4

[0071] A method for preparing a complete nutritional food emulsion for special medical purposes includes the following steps:

[0072] (1) Disperse 5g of whey protein into 100mL of deionized water, stir at room temperature for 30min until completely dispersed, and let stand at 4℃ for 2h to fully hydrate, stirring intermittently during the process to avoid precipitation, to obtain a whey protein aqueous solution;

[0073] (2) 40 mg of rosemary extract was dispersed in 10 mL of 30 wt% ethanol aqueous solution and stirred at 60 °C for 1 h. Then 60 mg of lecithin and 10 mL of coconut oil were added and stirred at 60 °C for 2 h to dissolve. The ethanol was removed by vacuum distillation at 50 °C and 15 kPa for 60 min to obtain rosemary extract oil solution.

[0074] (3) Using whey protein aqueous solution as the continuous phase and rosemary extract oil solution as the dispersed phase (volume ratio of 3:1), the mixture was processed by a membrane emulsification device with a membrane pore size of 0.5µm, an operating pressure of 0.2MPa, a temperature of 35℃, a circulation speed of 700r / min, and a circulation time of 20min to obtain an oil-in-water emulsion. Maltodextrin was added (5wt% of the total weight of the emulsion), and then spray-dried with an inlet air temperature of 160℃, an outlet air temperature of 80℃, an atomization pressure of 0.2MPa, and a drying time of 45s to obtain microspheres.

[0075] (4) Disperse 10g of microspheres into 100mL of deionized water, add 3g of glucose and 0.6g of vitamin E, react at 130℃, 2MPa and 200r / min for 5min, cool the product and freeze dry to obtain modified whey protein microspheres;

[0076] (5) Mix 5000g of deionized water, 350g of modified whey protein microspheres, and 1000g of carbohydrate maltodextrin, and cut to obtain the first mixture; mix the first mixture, 20g of emulsifier soybean lecithin, 200g of fat (fish oil, soybean oil, and medium-chain triglycerides mixed in a mass ratio of 3:1:1), 40g of minerals (copper:iron:zinc:sodium:potassium:manganese:calcium:phosphorus:chlorine:selenium = 660:13:10:890:1300:2800:580:540:1660:0.042; where copper is derived from copper sulfate, iron from ferrous sulfate, zinc from zinc sulfate, sodium from sodium bicarbonate, potassium from potassium gluconate, manganese from manganese sulfate, calcium from calcium carbonate, phosphorus from sodium dihydrogen phosphate, chlorine from sodium chloride, and selenium from sodium selenate), and 3g of magnesium sulfate at 55℃ for 60min to obtain the second mixture; mix the second mixture at 450 bar, Homogenize at 60℃ for 25 min, then homogenize at 200 bar and 70℃ for 30 min for pre-sterilization. Then add 2 g of vitamins (vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12, nicotinamide, folic acid, pantothenic acid, vitamin C, biotin and iodine in a mass ratio of 840:15:15400:66:1700:1600:1700:3.5:1600:430:3900:145000:33:95), mix well, and sterilize at ultra-high temperature to obtain the complete nutritional special medical purpose food emulsion.

[0077] Comparative Example 1

[0078] A method for preparing a complete nutritional food emulsion for special medical purposes includes the following steps:

[0079] (1) Disperse 15g of whey protein into 100mL of deionized water, stir at room temperature for 60min until completely dispersed, and let stand at 4℃ for 4h to fully hydrate, stirring intermittently during the process to avoid precipitation, to obtain a whey protein aqueous solution;

[0080] (2) Using whey protein aqueous solution as the continuous phase and coconut oil as the dispersed phase (volume ratio of 9:1), the mixture was processed by a membrane emulsification device with a membrane pore size of 0.5µm, an operating pressure of 0.2MPa, a temperature of 35℃, a circulation speed of 700r / min, and a circulation time of 20min to obtain an oil-in-water emulsion. Maltodextrin was added (10wt% of the total weight of the emulsion), and then spray-dried with an inlet air temperature of 160℃, an outlet air temperature of 80℃, an atomization pressure of 0.2MPa, and a drying time of 45s to obtain microspheres.

[0081] (3) Disperse 10g of microspheres into 100mL of deionized water, add 6g of glucose and 1.2g of vitamin E, react at 150℃, 4MPa and 400r / min for 3min, cool the product and freeze dry to obtain modified whey protein microspheres;

[0082] (4) Mix 8000g of deionized water, 800g of modified whey protein microspheres, 700mg of rosemary extract, and 2200g of carbohydrate maltodextrin, and cut to obtain the first mixture; mix the first mixture, 50g of emulsifier soybean lecithin, 440g of fat (fish oil, soybean oil, and medium-chain triglycerides mixed in a mass ratio of 3:1:1), and minerals (copper:iron:zinc:sodium:potassium:manganese:calcium:phosphorus:chlorine:selenium = 660:13:10:890:13) 00:2800:580:540:1660:0.042; where copper is derived from copper sulfate, iron from ferrous sulfate, zinc from zinc sulfate, sodium from sodium bicarbonate, potassium from potassium gluconate, manganese from manganese sulfate, calcium from calcium carbonate, phosphorus from sodium dihydrogen phosphate, chlorine from sodium chloride, and selenium from sodium selenate) 100g and magnesium sulfate 12g are mixed at 55℃ for 60min to obtain a second mixture; the second mixture is then subjected to a 450bar temperature... Homogenize at 60℃ for 25 min, then homogenize at 200 bar and 70℃ for 30 min for pre-sterilization. Then add 8 g of vitamins (vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12, nicotinamide, folic acid, pantothenic acid, vitamin C, biotin and iodine in a mass ratio of 840:15:15400:66:1700:1600:1700:3.5:1600:430:3900:145000:33:95), mix well, and sterilize at ultra-high temperature to obtain the complete nutritional special medical purpose food emulsion.

[0083] Comparative Example 2

[0084] A method for preparing a complete nutritional food emulsion for special medical purposes includes the following steps:

[0085] (1) Disperse 15g of whey protein into 100mL of deionized water, stir at room temperature for 60min until completely dispersed, and let stand at 4℃ for 4h to fully hydrate, stirring intermittently during the process to avoid precipitation, to obtain a whey protein aqueous solution;

[0086] (2) Disperse 100 mg of rosemary extract into 10 mL of 30 wt% ethanol aqueous solution, stir and disperse at 75 °C for 1 h, then add 100 mg of lecithin and 40 mL of coconut oil, stir and dissolve at 75 °C for 1 h, and remove ethanol by vacuum distillation at 50 °C and 15 kPa for 60 min to obtain rosemary extract oil solution.

[0087] (3) Using whey protein aqueous solution as the continuous phase and rosemary extract oil solution as the dispersed phase (volume ratio of 9:1), the mixture was processed by a membrane emulsification device with a membrane pore size of 0.5µm, an operating pressure of 0.2MPa, a temperature of 35℃, a circulation speed of 700r / min, and a circulation time of 20min to obtain an oil-in-water emulsion. Maltodextrin was added (10wt% of the total weight of the emulsion), and then spray-dried with an inlet air temperature of 160℃, an outlet air temperature of 80℃, an atomization pressure of 0.2MPa, and a drying time of 45s to obtain microspheres.

[0088] (4) Mix 8000g of deionized water, 800g of microspheres, and 2200g of carbohydrate maltodextrin, and cut to obtain the first mixture; mix the first mixture, 50g of emulsifier soybean lecithin, 440g of fat (fish oil, soybean oil, and medium-chain triglycerides mixed in a mass ratio of 3:1:1), 100g of minerals (copper:iron:zinc:sodium:potassium:manganese:calcium:phosphorus:chlorine:selenium = 660:13:10:890:1300:2800:580:540:1660:0.042; where copper comes from copper sulfate, iron from ferrous sulfate, zinc from zinc sulfate, sodium from sodium bicarbonate, potassium from potassium gluconate, manganese from manganese sulfate, calcium from calcium carbonate, phosphorus from sodium dihydrogen phosphate, chlorine from sodium chloride, and selenium from sodium selenate), and 12g of magnesium sulfate at 55℃ for 60min to obtain the second mixture; mix the second mixture at 450bar, Homogenize at 60℃ for 25 min, then homogenize at 200 bar and 70℃ for 30 min for pre-sterilization. Then add 8 g of vitamins (vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12, nicotinamide, folic acid, pantothenic acid, vitamin C, biotin and iodine in a mass ratio of 840:15:15400:66:1700:1600:1700:3.5:1600:430:3900:145000:33:95), mix well, and sterilize at ultra-high temperature to obtain the complete nutritional special medical purpose food emulsion.

[0089] The performance of the emulsions prepared in Examples 1-4 and Comparative Examples 1-2 was tested.

[0090] 1. Particle size determination: Particle size was determined using an S3500 laser particle size analyzer. The amount added each time was approximately 5 to 10 mL. Particles in the range of 0.1 to 1000 μm were measured using laser diffraction.

[0091] 2. Polydispersity index determination: The emulsion was diluted 100 times with ultrapure water, and the polydispersity index of the complete nutritional food for special medical purposes emulsion was determined using a multi-angle particle size and high-sensitivity Zeta-potential analyzer (Zetasizer nano ZS).

[0092] 3. Zeta-potential determination: The potential was determined using a multi-angle particle size and high-sensitivity Zeta-potential analyzer (Zetasizer nanoZS). 100 μL of sample was diluted 100 times with deionized water to 10 mL, shaken to mix, and then placed in the electrode for measurement.

[0093] 4. Centrifugal sedimentation rate determination: Add M0 g of sample to a centrifuge tube, centrifuge at 4000 r / min for 20 min, separate the supernatant and precipitate, accurately weigh the mass of precipitate M1, then the centrifugal sedimentation rate = M1 / M0 × 100%.

[0094] 5. Physical stability determination: The stability of the emulsion at 30℃ was analyzed using a Turbiscan Lab all-purpose stability analyzer, and the thermodynamic instability index (TSI) of the emulsion over time was recorded. Temperature: 30℃, scanning frequency: 5 min / time, detection time: 2 h.

[0095] The specific results are shown in Table 1.

[0096] Table 1. Results of stability tests on emulsions of complete nutritional foods for special medical purposes

[0097]

[0098] Four embodiments of the present invention were compared with two comparative examples (Comparative Example 1: rosemary extract was added directly without encapsulation; Comparative Example 2: encapsulated but not modified by Maillard reaction) to detect particle size, polydispersity index, zeta potential, precipitation rate and thermodynamic instability index (TSI).

[0099] Particle size and dispersibility: The emulsions of Examples 1-4 had smaller particle sizes (0.53-0.71 µm) and lower polydispersity indices (0.11-0.15), indicating smaller and more uniform particle sizes. In contrast, Comparative Examples 1 and 2 had significantly larger particle sizes and poorer dispersibility.

[0100] Potential and Precipitation: The Zeta potential of the examples was higher in absolute value (-58.9 to -72.1 mV), which indicates stronger electrostatic repulsion between particles and a more stable emulsion system. This is also reflected in the precipitation rate, which was significantly lower in the examples (1.06% to 1.31%) than in the comparative examples (1.94% and 2.53%).

[0101] Thermodynamic stability: The lower the TSI index, the better the stability. The TSI index of the examples (0.5~1.0) is much lower than that of the comparative examples (1.6 and 2.1), proving that the product of the present invention has better physical stability at room temperature (30°C).

[0102] The data in Table 1 strongly demonstrate that the technical solution of the present invention (especially the preparation and modification of microspheres) significantly improves the uniformity and physical stability of the emulsion.

[0103] 6. Humoral immune function evaluation experiment: 70 SPF-grade Kunming mice, weighing 18-22g, were selected and randomly divided into 7 groups of 10 mice each (half male and half female). The control group received 0.8mL of physiological saline via gavage daily, while the experimental group received an equal volume of physiological saline dissolved in an emulsion prepared according to the comparative proportions of each example at a concentration of 1.5g / kg BW via gavage daily. The administration was repeated once daily for 21 days. 24 hours after the last administration, 1mL of blood was collected from the orbital cavity. The serum was separated, and the lysozyme content was measured. The results are recorded in Table 2.

[0104] 7. Cellular Immune Function Evaluation Experiment: Seventy SPF-grade Kunming mice, weighing 18-22g, were selected and randomly divided into seven groups of ten mice each (half male and half female) after 7 days of acclimatization. The mice were grouped and administered drugs according to the same protocol as described above. On day 10 of drug administration, each group of mice was intraperitoneally injected with 2 mL of 3% sodium thioglycolate medium to induce peritoneal macrophage proliferation. On day 14 of drug administration, the peritoneal cavity was flushed with 6 mL of phenol red-free Hank's solution containing 5% newborn calf serum and heparin. The peritoneal exudate was collected, centrifuged, and the cells were washed three times with Hank's solution and resuspended. The cell concentration was adjusted to 1×10⁶ cells / mL using RPMI 1640 medium containing 5% newborn calf serum. 6 Macrophages were seeded at 100 μL per well in 96-well plates and incubated at 37°C for 4 h to allow them to adhere. Unattached cells were discarded, and the cells were washed with Hank's solution. 100 μL of 0.072% neutral red solution was added per well, and the cells were incubated at 37°C for 0.5 h. Unphagocytosed neutral red cells were discarded, and the cells were washed three times with Hank's solution. 200 μL of cell lysing agent was added to each well, and the cells were lysed at 4°C. The absorbance at 530 nm was measured to evaluate the phagocytic function of the macrophages, and the results were recorded in Table 2.

[0105] Table 2 Results of immune function evaluation experiments

[0106]

[0107] Note: Compared with the blank control group, ** indicates p<0.01, and * indicates p<0.05.

[0108] In a gavage experiment on mice, the mice were divided into a blank group, an example group, and a comparative group. The serum lysozyme content (reflecting humoral immune function) and macrophage phagocytic capacity (reflecting cellular immune function) were detected.

[0109] Humoral immunity: The lysozyme content in all experimental groups (Examples and Comparative Examples) was significantly higher than that in the control group. However, the lysozyme content in Examples 1-4 (19.16-21.07 µg / mL) was significantly higher than that in Comparative Example 1 (14.05) and Comparative Example 2 (16.72).

[0110] Cellular immunity: Phagocytic capacity of macrophages in groups 1-4 of Examples (A) 530nm The absorbance values ​​(between 0.204 and 0.235) were significantly higher than those of the control group, comparative example 1, and comparative example 2. Notably, the phagocytic capacity of comparative example 1 was not significantly different from that of the control group.

[0111] Data show that the emulsion of the present invention can significantly enhance the body's humoral and cellular immune functions. Comparative examples and comparative examples reveal that encapsulating and modifying rosemary extract into microspheres (Example 1) is far more effective than simple addition (Comparative Example 1) or encapsulation without modification (Comparative Example 2). This is likely because microsphere technology improves the bioavailability of rosemary extract, allowing it to exert its biological activity better in vivo.

[0112] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A complete nutritional food emulsion for special medical purposes, characterized in that, It is made from the following components by weight: 35-80 parts modified whey protein microspheres, 20-44 parts fat, 100-220 parts carbohydrates, 0.2-0.8 parts vitamins, 4-10 parts minerals, 0.3-1.2 parts magnesium sulfate, 2-5 parts emulsifier, and 500-800 parts deionized water; The modified whey protein microspheres were prepared by the following steps: (1) Disperse whey protein in deionized water, stir to disperse, and let stand to allow it to fully hydrate, to obtain a whey protein aqueous solution; (2) Disperse the rosemary extract in an ethanol aqueous solution, stir to disperse, then add lecithin and coconut oil, stir to dissolve, remove ethanol by vacuum distillation, and obtain rosemary extract oil solution; (3) Using whey protein aqueous solution as the continuous phase and rosemary extract oil solution as the dispersed phase, the mixture is processed by a membrane emulsification device to obtain an oil-in-water emulsion. Maltodextrin is added, and then the mixture is spray-dried to obtain microspheres. (4) Disperse the microspheres in deionized water, add glucose and vitamin E, stir the reaction, cool the product and freeze dry it to obtain modified whey protein microspheres.

2. The complete nutritional food emulsion for special medical purposes according to claim 1, characterized in that, In step (1), the ratio of whey protein to deionized water is 5~15g:100mL; the stirring and dispersion conditions are to stir at room temperature for 30~60min until completely dispersed, and to stand at 4℃ for 2~4h, with intermittent stirring during the period to avoid precipitation.

3. The complete nutritional food emulsion for special medical purposes according to claim 1, characterized in that, In step (2), the ratio of rosemary extract, ethanol aqueous solution, lecithin, and coconut oil is 40~100mg:10mL:60~100mg:10~40mL; the concentration of ethanol aqueous solution is 20~40wt%.

4. The complete nutritional food emulsion for special medical purposes according to claim 1, characterized in that, In step (2), the stirring and dispersion conditions are: stirring and dispersion at 60~75℃ for 1~2h; stirring and dissolving conditions are: stirring at 60~75℃ for 1~2h; and vacuum distillation conditions are: vacuum distillation at 40~55℃ and 10~20kPa for 30~90min.

5. The complete nutritional food emulsion for special medical purposes according to claim 1, characterized in that, In step (3), the volume ratio of whey protein aqueous solution to rosemary extract oil solution is 3~9:1, and the amount of maltodextrin added is 5~10wt% of the total weight of the emulsion.

6. The complete nutritional food emulsion for special medical purposes according to claim 1, characterized in that, In step (3), the membrane emulsification equipment has a membrane pore size of 0.5~2µm, an operating pressure of 0.1~0.3Mpa, a temperature control of 25~40℃, a circulation speed of 500~800r / min, and a circulation time of 10~30min; the spray drying inlet air temperature is 150~170℃, the outlet air temperature is 75~90℃, the atomization pressure is 0.1~0.3MPa, and the drying time is 30~60s.

7. The complete nutritional food emulsion for special medical purposes according to claim 1, characterized in that, In step (4), the ratio of microspheres, deionized water, glucose and vitamin E is 10g: 80~100mL: 3~6g: 0.6~1.2g; the stirring reaction conditions are 130~150℃, 2~4MPa, 200~400r / min for 3~5min.

8. The complete nutritional food emulsion for special medical purposes according to claim 1, characterized in that, The fats are one or more of rapeseed oil, coconut oil, fish oil, soybean oil, and medium-chain triglycerides; the carbohydrates are one or more of glucose syrup, maltodextrin, sucrose, and fructose; the vitamins are vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, and vitamin B1. 12 The ingredients include one or more of the following: nicotinamide, folic acid, pantothenic acid, vitamin C, and biotin; minerals include one or more of the following: copper, iron, zinc, sodium, potassium, manganese, calcium, phosphorus, chlorine, and selenium; and emulsifiers include one or more of the following: polyglycerol fatty acid esters, sucrose fatty acid esters, diacetyl tartaric acid mono- and diglycerides, soybean lecithin, mono- and diglycerides of fatty acids, and monoglycerides of succinate.

9. A method for preparing a complete nutritional food emulsion for special medical purposes as described in any one of claims 1 to 8, characterized in that, The process includes the following steps: mixing deionized water, modified whey protein microspheres, and carbohydrates, and shearing them to obtain a first mixture; mixing the first mixture, emulsifier, fat, minerals, and magnesium sulfate to obtain a second mixture; homogenizing and pre-sterilizing the second mixture, then adding vitamins, mixing evenly, and sterilizing at ultra-high temperature to obtain the complete nutritional food emulsion for special medical purposes.

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