Special oil nutrition composition rich in flaxseed polysaccharide and compound protein as well as preparation method and application of special oil nutrition composition

Abstract

The invention discloses a special oil nutrition composition rich in flaxseed polysaccharide and compound protein and a preparation method and application thereof, and belongs to the technical field of functional foods.The nutrition composition is prepared from wall materials and core materials, and the wall materials comprise, by mass, 1-20% of flaxseed polysaccharide, 1-20% of compound protein, 1-20% of compound protein and the balance of water. The core material comprises the following materials in percentage by weight: 45%-55% of vegetable oil, 0.2%-2% of an emulsifier and 0.01%-0.2% of a fat-soluble antioxidant, and the core material comprises the following materials in percentage by weight: 1%-15% of whey protein powder, 1%-15% of soybean protein isolate, 15%-45% of a micromolecular filler and 0.05%-0.2% of a water-soluble antioxidant. The preparation method comprises the following steps: preparing a mixed material from the core material mixture and the wall material mixture; the nutritional composition disclosed by the invention has the advantages that the synergistic embedding effect of the nutritional composition is remarkable, the oxidation stability is excellent, the nutrition synergistic interaction is realized, and the processing applicability is high.

Description

Technical Field

[0001] This invention belongs to the field of functional food technology, and relates to a special oilseed nutritional composition rich in flaxseed polysaccharides and complex proteins, its preparation method and application. Background Technology

[0002] Walnut oil, flaxseed oil, sesame oil, and other specialty oils are functional fats rich in polyunsaturated fatty acids, particularly alpha-linolenic acid and linoleic acid. These components exhibit significant physiological activity in promoting the development of the human nervous system, regulating lipid metabolism, and providing antioxidant benefits, making them excellent sources of unsaturated fatty acids in the diet. Whey protein powder, with its easy digestibility and high content of branched-chain amino acids, is an important choice for supplementing high-quality animal protein, playing a prominent role in promoting muscle synthesis and maintaining nitrogen balance. Soy protein isolate, as a typical plant protein, not only provides abundant essential amino acids but is also widely available and cost-effective, effectively compensating for the resource and cost limitations of animal protein. Combining the two can achieve complementary and balanced amino acid composition. Flaxseed polysaccharides, a natural polysaccharide extracted from flaxseed, have good water solubility, thickening properties, and emulsification stability. They also possess prebiotic functions, regulating intestinal flora balance and providing multiple health benefits.

[0003] However, the application of the above four raw materials in existing technologies faces many problems that urgently need to be solved: the instability of specialty oils such as walnut oil is particularly prominent. Their rich polyunsaturated fatty acids, due to the presence of multiple double bonds in their molecular structure, are extremely sensitive to external factors such as oxygen, light, high temperature, and metal ions. During processing and storage, they are prone to oxidative rancidity, which not only leads to flavor deterioration and loss of nutritional value but also produces oxidation products such as aldehydes and ketones with irritating odors, seriously affecting product quality and safety and significantly shortening shelf life. The compound application of protein raw materials faces bottlenecks. While whey protein is absorbed quickly when used alone, it is costly and easily denatured and precipitated during processing due to temperature and pH changes. Soy protein isolate, while cost-effective, has limited functional properties when used alone, and when compounded with other raw materials, it often suffers from poor compatibility and system instability due to incompatible intermolecular forces, making it difficult to fully utilize the synergistic nutritional effects of animal and plant proteins. The application potential of flaxseed polysaccharides has not been fully explored. Existing research mainly focuses on its single-function utilization, while studies on its synergistic effects with walnut oil, whey protein, and soy protein isolate are scarce. The emulsifying and film-forming properties of flaxseed polysaccharides could help solve the problems of lipid oxidation and protein complex stability, but there is currently a lack of systematic research on the complexation of these four components, and a preparation process that can efficiently leverage their advantages has not been developed, resulting in poor performance of related products in terms of encapsulation rate, stability, and nutritional synergy.

[0004] Therefore, developing a nutritional composition and its preparation method that can comprehensively leverage the multiple advantages of specialty oils such as flaxseed polysaccharides, whey protein powder, soy protein isolate, walnut oil, and flaxseed oil, while exhibiting good stability and synergistic nutrition, has become an important research direction in the field of functional foods. Summary of the Invention

[0005] In view of this, the present invention provides a special oilseed nutritional composition rich in flaxseed polysaccharides and complex proteins, its preparation method and application.

[0006] In order to achieve the above object, the present invention adopts the following technical solutions:

[0007] A unique oilseed nutritional composition rich in flaxseed polysaccharides and complex proteins is made from wall material and core material. Based on the total mass of the composition (100%), the wall material comprises: 1%-20% flaxseed polysaccharides, 1%-15% whey protein powder, 1%-15% soy protein isolate, 15%-45% small molecule filler, and 0.05%-0.2% water-soluble antioxidant. The core material comprises: 45%-55% vegetable oil, 0.2%-2% emulsifier, and 0.01%-0.2% fat-soluble antioxidant.

[0008] The vegetable oil includes one or a mixture of several of the following: walnut oil, flaxseed oil, walnut oil diglyceride, or sesame oil.

[0009] Furthermore, the small molecule filler is selected from one or more of lactose, trehalose, maltodextrin, glucose syrup, corn syrup, maltodextrin, cyclodextrin, or resistant dextrin.

[0010] Furthermore, the water-soluble antioxidant is selected from one of ascorbic acid, sodium ascorbate, citric acid, sodium citrate, or isoascorbic acid.

[0011] Furthermore, the emulsifier is selected from one of soybean lecithin, mono- and diglycerides of fatty acids, sucrose fatty acid esters, or sorbitan monooleate.

[0012] Furthermore, the fat-soluble antioxidant is selected from one of ascorbyl palmitate, butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate, tert-butylhydroquinone, or tocopherol.

[0013] This invention also provides a method for preparing a unique oilseed nutritional composition rich in flaxseed polysaccharides and complex proteins, comprising the following steps:

[0014] (1) Weigh each raw material according to the characteristic oilseed nutritional composition rich in flaxseed polysaccharides and complex proteins;

[0015] (2) Under heating conditions, flaxseed polysaccharide, whey protein powder, soy protein isolate, small molecule filler and water-soluble antioxidant are mixed and dispersed in water and stirred to obtain wall material mixture;

[0016] (3) Under heating and nitrogen protection conditions, vegetable oil, emulsifier and fat-soluble antioxidant are mixed and stirred to obtain core material mixture;

[0017] (4) Under heating and nitrogen protection conditions, the core material mixture obtained in step (3) is slowly added to the wall material mixture obtained in step (2) and stirring is continued to obtain the mixture.

[0018] (5) Under nitrogen protection, the mixture obtained in step (4) is immediately sheared at high speed to obtain a primary emulsion. The primary emulsion is homogenized under high pressure to obtain a stable final emulsion. After spray drying, the characteristic oilseed nutritional composition rich in flaxseed polysaccharides and complex proteins is obtained.

[0019] Furthermore, in step (2), the heating conditions are 50-70℃, the stirring speed is 100-300rpm, and the stirring time is 0.5-1h; the added water accounts for 40-60% of the final emulsion in step (5);

[0020] In step (3), the heating conditions are 50-70℃, the stirring speed is 100-300rpm, and the stirring time is 0.05-0.5h.

[0021] In step (4), the heating conditions are 50-70℃, the stirring speed is 100-300rpm, and the stirring time is 0.5-1h; the core material mixture obtained in step (3) is slowly added to the wall material mixture obtained in step (2) at a uniform speed of 1-2mL / min.

[0022] Furthermore, in step (5), the shearing speed is 8000-12000 rpm, the shearing time is 1-15 min, the homogenization pressure is 40-100 MPa, the number of homogenizations is 2-3, and the particle size of the final emulsion is ≤1 μm.

[0023] Furthermore, in step (5), the parameters for spray drying are: inlet air temperature of 140-190℃, outlet air temperature of 50-90℃, peristaltic pump speed of 30-60rpm, and feeding speed of 4-8L / h.

[0024] The present invention also provides the application of the special oilseed nutritional composition rich in flaxseed polysaccharides and complex proteins in the preparation of functional foods or dietary supplements.

[0025] The beneficial effects of this invention are:

[0026] This invention relates to a unique oilseed nutrient composition rich in flaxseed polysaccharides and complex proteins, consisting of a composite wall material and a core material, achieving efficient encapsulation of walnut oil through a specific process. The flaxseed polysaccharides contained in the wall material are prepared using a dry degumming method for flaxseeds. Flaxseed polysaccharides prepared by this method possess unique and special structures and physicochemical properties, significantly enhancing the composition's performance as emulsifiers and stabilizers, thus adding innovation to the patent.

[0027] From a structural perspective, flaxseed polysaccharides prepared by dry degumming of flaxseed contain numerous active groups such as hydroxyl and carboxyl groups. These groups enable more stable hydrogen bonds and interactions between polysaccharide molecules and between the polysaccharide and other components, forming a denser three-dimensional network structure. This structure not only enhances the stability of the polysaccharide itself but also allows it to better integrate with components such as whey protein and soy protein isolate (as a source of composite protein) in the wall material, improving the overall structural strength of the wall material. The natural protein-polysaccharide composite structure retained during degumming can combine with whey protein and soy protein isolate to form a flexible-rigid complementary three-dimensional network structure, significantly enhancing the mechanical strength of the encapsulation system. Simultaneously, the low dynamic interfacial tension of flaxseed polysaccharides (≤15mN / m) allows for rapid adsorption at the oil-water interface, forming a dense film that inhibits lipid oxidation.

[0028] In terms of physicochemical properties, this flaxseed polysaccharide exhibits excellent water solubility, rapidly dissolving in water to form a homogeneous solution. This facilitates its thorough dispersion during the mixing of the wall material and core material, enabling it to play a role in emulsification and stabilization. Simultaneously, it possesses high viscosity and excellent water and oil holding capacity. The high viscosity ensures the wall material solution maintains good fluidity and stability during processing, preventing stratification. The good water and oil holding capacity enhance the wall material's ability to encapsulate liquid oils in the core material, reducing oil leakage. Furthermore, this polysaccharide exhibits certain thermal stability, maintaining its structural and performance stability during high-temperature processing such as spray drying, thus ensuring efficient encapsulation of walnut oil liquid oils.

[0029] Significant synergistic encapsulation effect: The composite wall material formed by flaxseed polysaccharide, whey protein, and soy protein isolate enhances the film-forming properties and density of the wall material through intermolecular interactions. This results in a product with an oil content of 45%–55% and a surface oil content of ≤0.3%, and an encapsulation rate of ≥99%, effectively isolating the oil from contact with the external environment. Small molecule fillers are also added to the wall material to adjust the glass transition temperature (Tg≥60℃).

[0030] Excellent oxidative stability: The physical barrier effect of the composite wall material, combined with the synergistic antioxidant effect of water-soluble and fat-soluble antioxidants, and the nitrogen protection process throughout, significantly inhibits the oxidative rancidity of walnut oil. After storage at 30℃ and 60% relative humidity for 3 months, the peroxide value is ≤0.06g / 100g and the acid value is ≤0.7mg / g, far below the industry standard limits.

[0031] Synergistic Nutritional Effects: The unsaturated fatty acids in walnut oil complement the high-quality amino acids in whey protein and soy protein isolate, while the prebiotic function of flaxseed polysaccharides further enhances the nutritional value of the product, achieving multidimensional nutritional synergy of "oil-protein-polysaccharide".

[0032] Highly adaptable to various processing applications: The product is in powder form, with good flowability and easy dispersion. It can be directly applied to the processing of various products such as solid beverages, compressed candies, and baked goods, solving the problem of inconvenience in using liquid oils.

[0033] The preparation method homogenization promotes the cross-linking of flaxseed polysaccharides and proteins, and utilizes the amphiphilic properties of flaxseed polysaccharides to spontaneously form a "polysaccharide-protein-filler" sandwich structure embedding layer during spray drying. Attached Figure Description

[0034] Figure 1 (a) and (b) are photographs of the walnut oil nutritional compositions obtained in Example 1 and Example 2, respectively;

[0035] Figure 2 (a) and (b) are scanning electron microscope images of the walnut oil nutritional compositions obtained in Example 1 and Example 2, respectively. Detailed Implementation

[0036] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0037] The preparation method of flaxseed polysaccharide of the present invention is prepared in accordance with application publication number CN 117866117 A.

[0038] The preparation method of flaxseed polysaccharide in Examples 1-4 of this invention includes the following steps:

[0039] The main grinding components of the sand roller degumming machine are: a sand roller with an outer diameter of 146mm and a length of 800mm; and a glue powder sieve with an inner diameter of 158mm, covering the entire sand roller and evenly distributed with Φ1.5mm sieve holes. A microcomputer-controlled elevator feeds flax seeds into the feed hopper, controlling and stabilizing the flax seed flow rate to maintain continuous feeding. Flax seeds exiting the degumming machine are then fed back into the degumming machine feed hopper by the same microcomputer-controlled elevator for cyclic degumming. The degumming machine has a power of 30kW, an operating flow rate of 120kg / h, a temperature of 23℃, and a grinding time of 30 minutes.

[0040] (1) Preparation of dry degummed flaxseed powder: Flaxseeds were cleaned and screened by air separation dust removal method, and then the flaxseeds (yellow seeds) were put into a sand roller degumming machine for circulating grinding and degumming. The surface glue was separated from the flaxseeds to prepare dry degummed flaxseed powder with a yield of 7.0%.

[0041] (2) Subcritical degreasing: The dry degummed flaxseed powder prepared in step (1) is soaked in n-butane in an extraction tank. The ratio of the mass of the dry degummed flaxseed powder to the volume of n-butane is 1g:3mL. The extraction is carried out at an extraction temperature of 50℃ and an extraction time of 15min. After solid-liquid separation, the mixture enters the evaporation system. Under the action of a compressor and a vacuum pump, the n-butane is recovered from the liquid state. This extraction process is repeated 8 times to prepare degreased dry degummed flaxseed powder with a residual oil content of less than 1%.

[0042] (3) Sieving and grading of degummed flaxseed dry powder: The degummed flaxseed dry powder obtained in step (2) is sieved using sieves of different mesh sizes (40 mesh, 60 mesh, 80 mesh, 100 mesh and 200 mesh); the degummed flaxseed dry powder of different mesh sizes obtained by sieving is used as raw material, and its viscosity is measured. The degummed flaxseed dry powder is graded according to whether the viscosity value reaches 6000 mPa·s, and degummed flaxseed dry powder with viscosity below 6000 mPa·s and 40-80 mesh is obtained respectively, and degummed flaxseed dry powder with viscosity above 6000 mPa·s and 80-200 mesh is obtained respectively; the degummed flaxseed dry powder with 40 mesh or less is further pulverized and then sieved for use;

[0043] When measuring viscosity, accurately weigh 3g (accurate to 0.001g) of degreased flaxseed dry degumming powder of different mesh sizes into a tall beaker (300mL), add 300mL of water and disperse it, stir and swell for about 1 hour, then heat and stir until boiling and dissolved, add boiling water to make up the evaporated water volume, stir well, cover with a watch glass, and let stand in boiling water for 15-30 minutes until most of the particles in the solution precipitate, let stand at room temperature for 6-8 hours, scrape off the foam on the surface, and immediately select rotor No. 3 at 6r / min to record its viscosity value within 0.5min-1min;

[0044] (4) Ball milling treatment of low viscosity degreased flaxseed dry degummed powder: using degreased flaxseed dry degummed powder with a viscosity of less than 6000 mPa·s after sieving in step (3) as raw material, ball milling treatment is adopted to grind it with a ball-to-material ratio of 1:16 g / g, a ball milling time of 2 h, a ball milling speed of 300 rpm, and the viscosity value is increased to 6708.00 mPa·s ± 389.03 mPa·s;

[0045] (5) Water extraction of flaxseed gum: using the degreased flaxseed dry degumming powder with a viscosity of more than 6000 mPa·s obtained in step (3) or step (4) as raw material, flaxseed gum extract is obtained by water extraction under the conditions of material-liquid ratio of 1:60 g / mL, extraction time of 20 min and extraction temperature of 110℃.

[0046] (6) Vacuum filtration, drying, and pulverization to obtain the finished product: The flaxseed gum solution prepared in step (5) was immediately separated into solid and liquid by vacuum filtration. A 200-mesh filter was used for vacuum filtration. Then, the flaxseed gum solution in the filtration flask was poured into a dried and weighed iron pan. After drying in an oven at 105°C, it was placed in a desiccator to cool and weigh. The extraction rate of flaxseed gum was 48.84%, and the polysaccharide content was 60.47%.

[0047] Example 1

[0048] A method for preparing a specialty oilseed nutritional composition rich in flaxseed polysaccharides and complex proteins includes the following steps:

[0049] (1) Weigh each raw material according to Table 1, based on a total mass of 100% of the composition;

[0050] Table 1

[0051]

[0052] (2) Under heating conditions of 60℃, flaxseed polysaccharide, whey protein powder, soy protein isolate, small molecule filler and water-soluble antioxidant are mixed and dispersed in water and stirred. The mass of water added accounts for 50% of the final emulsion in step (5). The stirring speed is 300 rpm and the stirring time is 0.5 h to obtain the wall material mixture.

[0053] (3) Under heating at 60℃ and nitrogen protection (nitrogen flow rate of 0.8L / min), walnut oil, emulsifier and fat-soluble antioxidant were mixed and stirred at a stirring speed of 300rpm for 0.1h to obtain core material mixture;

[0054] (4) Under the conditions of heating at 60℃ and nitrogen protection (nitrogen flow rate of 0.8L / min), the core material mixture obtained in step (3) is slowly added to the wall material mixture obtained in step (2) at a constant flow pump at a constant speed of 1mL / min within 15 minutes and stirring is continued. The stirring speed is 300rpm and the stirring time is 1h to obtain the mixture.

[0055] (5) Under nitrogen protection, the mixture obtained in step (4) is immediately sheared at high speed at a speed of 11,000 rpm for 15 min to obtain a primary emulsion. The primary emulsion is then homogenized under high pressure at a pressure of 40 MPa for 3 times to obtain a stable final emulsion with a particle size ≤1 μm. The final emulsion is then spray-dried with the following parameters: inlet air temperature of 150℃, outlet air temperature of 60℃, peristaltic pump speed of 60 rpm, and feeding rate of 8 L / h to obtain a special oilseed nutritional composition rich in flaxseed polysaccharides and complex proteins, which is designated as sample 1.

[0056] Example 2

[0057] A method for preparing a specialty oilseed nutritional composition rich in flaxseed polysaccharides and complex proteins includes the following steps:

[0058] (1) Weigh each raw material according to Table 2 based on the total mass of the composition being 100%;

[0059] Table 2

[0060]

[0061] (2) Under heating conditions of 60℃, flaxseed polysaccharide, whey protein powder, soy protein isolate, small molecule filler and water-soluble antioxidant are mixed and dispersed in water and stirred. The mass of water added accounts for 50% of the final emulsion in step (5). The stirring speed is 300 rpm and the stirring time is 0.5 h to obtain the wall material mixture.

[0062] (3) Under heating at 60℃ and nitrogen protection (nitrogen flow rate of 0.8L / min), walnut oil, emulsifier and fat-soluble antioxidant were mixed and stirred at a stirring speed of 300rpm for 0.1h to obtain core material mixture;

[0063] (4) Under the conditions of heating at 60℃ and nitrogen protection (nitrogen flow rate of 0.8L / min), the core material mixture obtained in step (3) is slowly added to the wall material mixture obtained in step (2) at a constant flow pump at a constant speed of 1mL / min within 15 minutes and stirring is continued. The stirring speed is 300rpm and the stirring time is 1h to obtain the mixture.

[0064] (5) Under nitrogen protection, the mixture obtained in step (4) is immediately sheared at high speed at a speed of 11,000 rpm for 15 min to obtain a primary emulsion. The primary emulsion is then homogenized under high pressure at a pressure of 40 MPa for 3 times to obtain a stable final emulsion with a particle size ≤1 μm. The final emulsion is then spray-dried with the following parameters: inlet air temperature of 150℃, outlet air temperature of 60℃, peristaltic pump speed of 60 rpm, and feeding rate of 8 L / h to obtain a special oilseed nutritional composition rich in flaxseed polysaccharides and complex proteins, which is designated as sample 2.

[0065] Example 3

[0066] A method for preparing a specialty oilseed nutritional composition rich in flaxseed polysaccharides and complex proteins includes the following steps:

[0067] (1) Weigh each raw material according to Table 3 based on a total mass of 100% of the composition;

[0068] Table 3

[0069]

[0070] (2) Under heating conditions of 60℃, flaxseed polysaccharide, whey protein powder, soy protein isolate, small molecule filler and water-soluble antioxidant are mixed and dispersed in water and stirred. The mass of water added accounts for 50% of the final emulsion in step (5). The stirring speed is 300 rpm and the stirring time is 0.5 h to obtain the wall material mixture.

[0071] (3) Under heating at 60℃ and nitrogen protection (nitrogen flow rate of 0.8L / min), walnut oil, emulsifier and fat-soluble antioxidant were mixed and stirred at a stirring speed of 300rpm for 0.1h to obtain core material mixture;

[0072] (4) Under the conditions of heating at 60℃ and nitrogen protection (nitrogen flow rate of 0.8L / min), the core material mixture obtained in step (3) is slowly added to the wall material mixture obtained in step (2) at a constant flow pump at a constant speed of 1mL / min within 15 minutes and stirring is continued. The stirring speed is 300rpm and the stirring time is 1h to obtain the mixture.

[0073] (5) Under nitrogen protection, the mixture obtained in step (4) is immediately sheared at high speed at a speed of 11,000 rpm for 15 min to obtain a primary emulsion. The primary emulsion is then homogenized under high pressure at a pressure of 40 MPa for 3 times to obtain a stable final emulsion with a particle size ≤1 μm. The final emulsion is then spray-dried with the following parameters: inlet air temperature of 150℃, outlet air temperature of 60℃, peristaltic pump speed of 60 rpm, and feeding rate of 8 L / h to obtain a special oilseed nutritional composition rich in flaxseed polysaccharides and complex proteins, which is designated as sample 3.

[0074] Example 4

[0075] A method for preparing a specialty oilseed nutritional composition rich in flaxseed polysaccharides and complex proteins includes the following steps:

[0076] (1) Weigh each raw material according to Table 4 based on the total mass of the composition being 100%;

[0077] Table 4

[0078]

[0079] (2) Under heating conditions of 60℃, flaxseed polysaccharide, whey protein powder, soy protein isolate, small molecule filler and water-soluble antioxidant are mixed and dispersed in water and stirred. The mass of water added accounts for 50% of the final emulsion in step (5). The stirring speed is 300 rpm and the stirring time is 0.5 h to obtain the wall material mixture.

[0080] (3) Under heating at 60℃ and nitrogen protection (nitrogen flow rate of 0.8L / min), walnut oil, emulsifier and fat-soluble antioxidant were mixed and stirred at a stirring speed of 300rpm for 0.1h to obtain core material mixture;

[0081] (4) Under the conditions of heating at 60℃ and nitrogen protection (nitrogen flow rate of 0.8L / min), the core material mixture obtained in step (3) is slowly added to the wall material mixture obtained in step (2) at a constant flow pump at a constant speed of 1mL / min within 15 minutes and stirring is continued. The stirring speed is 300rpm and the stirring time is 1h to obtain the mixture.

[0082] (5) Under nitrogen protection, the mixture obtained in step (4) was immediately sheared at high speed at a speed of 11,000 rpm for 15 min to obtain a primary emulsion. The primary emulsion was then homogenized under high pressure at a pressure of 40 MPa for 3 times to obtain a stable final emulsion with a particle size ≤1 μm. The final emulsion was then spray-dried with the following parameters: inlet air temperature of 150℃, outlet air temperature of 60℃, peristaltic pump speed of 60 rpm, and feeding rate of 8 L / h to obtain a special oilseed nutritional composition rich in flaxseed polysaccharides and complex proteins, which was designated as sample 4.

[0083] Performance Test 1

[0084] Product performance was evaluated for samples 1-4, and the results are shown in Table 5.

[0085] Table 5

[0086] name Appearance oil load rate Surface oil content Encapsulation rate Sample 1 pale yellow powder 47％ 0.21％ 99.5％ Sample 2 pale yellow powder 47％ 0.24％ 99.5％ Sample 3 pale yellow powder 52％ 1.01％ 98.2％ Sample 4 pale yellow powder 52％ 0.19％ 99.6％

[0087] As can be seen from Table 5, the nutritional composition obtained by the present invention has a high encapsulation rate and a low surface oil content. These properties indicate that the product has excellent characteristics and can be widely used in end products such as solid beverages, tablets, and baking.

[0088] Performance Test 2

[0089] Samples 1-4 were placed in a 30℃ 60% constant temperature and humidity chamber for three months to evaluate product stability. The results are shown in Tables 6-9.

[0090] Table 6 (0 months)

[0091]

[0092] Table 7 (1 month)

[0093]

[0094] Table 8 (2 months)

[0095]

[0096] Table 9 (3 months)

[0097]

[0098] As can be seen from Tables 6-9, after 3 months, the appearance and encapsulation rate of the three samples did not change, while the peroxide value and acid value increased slightly, but still met the relevant national standards for products. This shows that the nutritional composition products prepared by the process disclosed in this invention have excellent stability.

[0099] Figure 1(a) and (b) are photographs of the walnut oil nutritional compositions obtained in Example 1 and Example 2, respectively;

[0100] Figure 2 The images (a) and (b) are scanning electron microscope images of the walnut oil nutritional compositions obtained in Examples 1 and 2, respectively. As can be seen from the images, the product particles are complete, round, uniform in size, and smooth in surface, without obvious depressions or wrinkles. The particle size is basically uniform and ranges from 30 to 100 μm.

[0101] The description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A unique oilseed nutritional composition rich in flaxseed polysaccharides and complex proteins, characterized in that, Made from wall material and core material, the wall material comprises, based on 100% of the total mass of the composition, 1%-20% flaxseed polysaccharide, 1%-15% whey protein powder, 1%-15% soy protein isolate, 15%-45% small molecule filler, and 0.05%-0.2% water-soluble antioxidant; the core material comprises 45%-55% vegetable oil, 0.2%-2% emulsifier, and 0.01%-0.2% fat-soluble antioxidant. The vegetable oil includes one or a mixture of several of the following: walnut oil, flaxseed oil, walnut oil diglyceride, or sesame oil.

2. The specialty oilseed nutritional composition rich in flaxseed polysaccharides and complex proteins according to claim 1, characterized in that, The small molecule filler is selected from one or more of lactose, trehalose, maltodextrin, glucose syrup, corn syrup, maltodextrin, cyclodextrin, or resistant dextrin.

3. The specialty oilseed nutritional composition rich in flaxseed polysaccharides and complex proteins according to claim 1, characterized in that, The water-soluble antioxidant is selected from one of ascorbic acid, sodium ascorbate, citric acid, sodium citrate, or isoascorbic acid.

4. The specialty oilseed nutritional composition rich in flaxseed polysaccharides and complex proteins according to claim 1, characterized in that, The emulsifier is selected from one of soybean lecithin, mono- and diglycerides of fatty acids, sucrose fatty acid esters, or sorbitan monooleate.

5. The specialty oilseed nutritional composition rich in flaxseed polysaccharides and complex proteins according to claim 1, characterized in that, The fat-soluble antioxidant is selected from one of ascorbyl palmitate, butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate, tert-butylhydroquinone, or tocopherol.

6. A method for preparing a unique oilseed nutritional composition rich in flaxseed polysaccharides and complex proteins, characterized in that, Includes the following steps: (1) Weigh each raw material according to the characteristic oilseed nutritional composition rich in flaxseed polysaccharide and complex protein as described in any one of claims 1-5; (2) Under heating conditions, flaxseed polysaccharide, whey protein powder, soy protein isolate, small molecule filler and water-soluble antioxidant are mixed and dispersed in water and stirred to obtain wall material mixture; (3) Under heating and nitrogen protection conditions, vegetable oil, emulsifier and fat-soluble antioxidant are mixed and stirred to obtain core material mixture; (4) Under heating and nitrogen protection conditions, the core material mixture obtained in step (3) is slowly added to the wall material mixture obtained in step (2) and stirring is continued to obtain the mixture. (5) Under nitrogen protection, the mixture obtained in step (4) is immediately sheared at high speed to obtain a primary emulsion. The primary emulsion is homogenized under high pressure to obtain a stable final emulsion. After spray drying, the characteristic oilseed nutritional composition rich in flaxseed polysaccharides and complex proteins is obtained.

7. The method for preparing a special oilseed nutritional composition rich in flaxseed polysaccharides and complex proteins according to claim 6, characterized in that, In step (2), the heating conditions are 50-70℃, the stirring speed is 100-300rpm, and the stirring time is 0.5-1h; the water added accounts for 40-60% of the final emulsion in step (5); In step (3), the heating conditions are 50-70℃, the stirring speed is 100-300rpm, and the stirring time is 0.05-0.5h. In step (4), the heating conditions are 50-70℃, the stirring speed is 100-300rpm, and the stirring time is 0.5-1h; the core material mixture obtained in step (3) is slowly added to the wall material mixture obtained in step (2) at a uniform speed of 1-2mL / min.

8. The method for preparing a special oilseed nutritional composition rich in flaxseed polysaccharides and complex proteins according to claim 6, characterized in that, In step (5), the shearing speed is 8000-12000 rpm, the shearing time is 1-15 min, the homogenization pressure is 40-100 MPa, the number of homogenizations is 2-3, and the particle size of the final emulsion is ≤1 μm.

9. The method for preparing a special oilseed nutritional composition rich in flaxseed polysaccharides and complex proteins according to claim 6, characterized in that, In step (5), the parameters for spray drying are: inlet air temperature of 140-190℃, outlet air temperature of 50-90℃, peristaltic pump speed of 30-60rpm, and feeding rate of 4-8L / h.

10. The use of the characteristic oilseed nutritional composition rich in flaxseed polysaccharides and complex proteins as described in any one of claims 1-5 in the preparation of functional foods or dietary supplements.

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