Double-protein-containing enteral total nutrient composition, suspension and preparation method thereof

Abstract

The invention provides a double-protein-containing enteral total nutrient composition, a suspension and a preparation method thereof, and belongs to the technical field of nutritious foods. The invention relates to a double-protein enteral total nutrient composition, which is prepared from the following components in parts by mass: 2 to 5 parts of protein, 1.9 to 4.4 parts of fat, 7 to 26 parts of carbohydrate, 0.01 to 0.2 part of compound vitamin, 0.07 to 0.3 part of compound mineral substance, 0.01 to 0.1 part of essence and 0.01 to 1 part of compound stabilizer. Vegetable protein (soybean protein isolate) and animal protein (sodium caseinate) are adopted according to a certain scientific ratio, the problem that emulsion protein micelles are unstable due to thermal polymerization of the vegetable protein in a mixed liquid system is effectively solved, no full-nutrient liquid product added with the vegetable protein exists in the market at present, the market blank is filled, and the market prospect is wide. The problems of incomplete nutrition, uniformity of double proteins, heating stability and storage stability caused by a single protein source are effectively solved.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of nutritional food, and particularly relates to a double-protein enteral full-nutrition composition, a suspension and a preparation method thereof. BACKGROUND

[0002] The protein nutrition liquid belongs to special medical use formula food, and is a formula food specially prepared to meet the special needs of people with eating restrictions, digestive and absorption disorders or specific disease states for nutrients or meals. Although various protein nutrition liquids for special patients are reported for nutritional supplement, there are problems of incomplete protein supplement and instability under heat and storage. SUMMARY

[0003] The application aims to provide a double-protein enteral full-nutrition composition, which maintains long-term stability of a solution system by scientific proportioning of animal protein and plant protein.

[0004] The application provides a double-protein enteral full-nutrition composition, which comprises the following components in mass parts: 2-5 parts of protein, 1.9-4.4 parts of fat, 7-26 parts of carbohydrate, 0.01-0.2 parts of compound vitamin, 0.07-0.3 parts of compound mineral, 0.01-0.1 parts of essence and 0.01-1 parts of compound stabilizer. The protein comprises animal protein and plant protein.

[0005] Preferably, the mass ratio of the plant protein to the animal protein is 1-10:1-100.

[0006] Preferably, the fat comprises phospholipid and corn oil in a mass ratio of 0.1-10:1-10.

[0007] Preferably, the carbohydrate comprises malt dextrin and edible glucose in a mass ratio of 1-20:1-10.

[0008] Preferably, the compound vitamin comprises vitamin A, vitamin D, vitamin E, vitamin C, vitamin B1, vitamin B2, vitamin B6, vitamin B12, nicotinic acid, folic acid and pantothenic acid in a mass ratio of 1-10 3 :1:1-10 4 :1-1.5x10 5 :1-10 3 :1-10 3 :1-10:1-1.5x10 4 :1-100:1-10 4 .

[0009] Preferably, the compound minerals include calcium, phosphorus, magnesium, iron and zinc in a mass ratio of 1-100:1-100:1-50:1-10:1-10.

[0010] Preferably, the compound stabilizers include potassium citrate, sodium pyrophosphate, tri-potassium phosphate, sodium carboxymethyl cellulose and xanthan gum in a mass ratio of 1-100:1-10:1-50:1-10:1-20.

[0011] The present application provides a double-protein enteral complete nutritional suspension, which includes pure water and the double-protein enteral complete nutritional composition; based on the unit mass of the double-protein enteral complete nutritional composition, the mass of the pure water includes 70-82 parts.

[0012] The present application provides a preparation method of the double-protein enteral complete nutritional suspension, which includes the following steps: mixing part of carbohydrates and proteins to obtain a first component; mixing the remaining carbohydrates and flavors to obtain a second component; mixing compound vitamins and compound minerals to obtain a third component; adding the first component into the pure water for dissolution, adding the second component, compound stabilizers and fats into the pure water for dissolution after the temperature is increased to 60-65℃, and adding the third component after the temperature is decreased to obtain a fourth component; The fourth component is subjected to emulsification shearing and homogenization to obtain the double-protein enteral complete nutritional suspension.

[0013] Preferably, the emulsification shearing time is 35-45 min, and the rotation speed is 1300-2800 r / min. The homogenization time is 28-32 min; the first-stage pressure of the homogenization is 290-310 bar, and the second-stage pressure is 58-62 bar.

[0014] The present application provides a double-protein enteral full-nutrition composition, comprising the following components in mass parts: 2-5 parts of protein, 1.9-4.4 parts of fat, 7-26 parts of carbohydrate, 0.01-0.2 parts of compound vitamin, 0.07-0.3 parts of compound mineral, 0.01-0.1 parts of essence and 0.01-1 parts of compound stabilizer. The composition provided by the present application comprises protein, fat, carbohydrate, vitamin and mineral, is comprehensive in nutrition, scientific in proportioning, can ensure that the composition prepared into a suspension has good dispersibility, has long-term stability, the particle size and viscosity in the solution are not easy to change, and precipitation is avoided during long-term storage. Stability experiments show that, compared with the product stored for 2 days, the product stored for 6 months in an accelerated test and the product stored for 18 months at room temperature do not show significant differences in particle size distribution and viscosity, and the precipitation in the centrifugal experiment slightly increases, but can meet the requirements of the suspension performance and physical stability of the dispersion system.

[0015] The double-protein enteral full-nutrition composition provided by the present application specifically limits the protein to comprise animal protein and plant protein in a specific proportion. The animal protein and plant protein can keep the solution system stable for a long time in a scientific proportion, the physical stability meets the product quality requirements, and from the perspective of clinical nutrition, the animal protein and plant protein can more comprehensively and better absorb nutrients than single protein. DETAILED DESCRIPTION

[0016] The present application provides a double-protein enteral full-nutrition composition, comprising the following components in mass parts: 2-5 parts of protein, 1.9-4.4 parts of fat, 7-26 parts of carbohydrate, 0.01-0.2 parts of compound vitamin, 0.07-0.3 parts of compound mineral, 0.01-0.1 parts of essence and 0.01-1 parts of compound stabilizer; the protein comprises animal protein and plant protein.

[0017] In the present application, the double-protein enteral full-nutrition composition comprises the following components in mass parts: 3-4.5 parts of protein, 2.2-3.5 parts of fat, 10-18 parts of carbohydrate, 0.03-0.1 parts of compound vitamin, 0.1-0.18 parts of compound mineral, 0.03-0.08 parts of essence and 0.03-0.6 parts of compound stabilizer, or 4.2 parts of protein, 3.15 parts of fat, 14 parts of carbohydrate, 0.05 parts of compound vitamin, 0.13 parts of compound mineral, 0.05 parts of essence and 0.42 parts of compound stabilizer.

[0018] In the present application, the mass ratio of the plant protein and the animal protein is preferably 1-10:1-100, can be 1-5:1-50, or 1:5, 1:10, 1:14 or 1:20. The present application does not have special limitations on the types of the plant protein and the animal protein, and the plant protein and the animal protein known in the art can be used. In the embodiments of the present application, the plant protein preferably includes soybean protein isolate; and the animal protein preferably includes sodium caseinate.

[0019] In the present application, the sodium caseinate has thickening property, emulsifying property, heat stability and interface property. The thickening property of the sodium caseinate is embodied in that the sodium caseinate belongs to high molecular protein, which has certain viscosity in aqueous solution. In industrial production, there are low viscosity, medium viscosity and high viscosity sodium caseinate according to different production processes. The high viscosity product is generally Newtonian fluid below 6% to 7% concentration, that is, its viscosity is independent of shear rate. Above this concentration, it has pseudoplasticity, that is, its viscosity decreases with the increase of shear rate, and the pseudoplasticity increases with the increase of concentration. The low viscosity product is generally Newtonian fluid below 10% to 12% concentration, and has pseudoplasticity above this concentration. The emulsifying property of the sodium caseinate is based on that the sodium caseinate has certain emulsifying property due to the hydrophilic group and the hydrophobic group in the molecule. This can be affected by certain environmental conditions, for example, the change of pH can significantly affect the emulsifying performance. The emulsifying power of the sodium caseinate is the smallest at the isoelectric point, and increases below the isoelectric point. In alkaline conditions, the emulsifying power is larger, and increases with the increase of pH. It is particularly worth noting that the emulsifying power can be greatly improved by heat treatment of the sodium caseinate under specific pH conditions. Generally, the emulsifier prepared by using the sodium caseinate has better stability than the emulsifier prepared by using whey protein and soybean protein. The heat stability is based on that the sodium caseinate has good heat stability. Most protein molecules, such as chicken egg and soybean protein, are connected by a hydrophobic group and a hydrophilic group, and are easy to be denatured by heat. The sodium caseinate emulsion can be sterilized at 120℃ without destroying its stability and functionality. This is mainly because the sodium caseinate can form a strong hydrophilic protein film on the surface of the fat ball, which will not shrink due to denaturation, resulting in the destruction of the emulsification system. The interface property of the sodium caseinate is based on that the casein contains a large number of proline residues with pyrrole ring structure, which are concentrated in the peptide chain, thereby limiting the formation of ordered structures such as alpha helix and S sheet in the secondary structure of the protein, resulting in random coiling of the casein. In addition, the distribution of the proline residues is uneven, and the nitrogen terminal 40 to 50 amino acids are aggregated, thereby having unique amphiphilic property and showing good surfactant property. Therefore, as a water-soluble emulsifier, the sodium caseinate mainly reduces the interfacial tension between oil and water, forms a balanced and stable emulsion in the oil-water-emulsifier interface, improves the retention of fat and water, prevents dehydration and shrinkage, and helps the uniform distribution of ingredients during food processing, thereby further improving the texture and taste of food, and is widely used in various foods.

[0020] In the present application, the soybean protein isolate has the following properties: 1) emulsifying property: soybean protein isolate is a surface active agent, which can reduce the surface tension of water and oil, and the surface tension of water and air, and is easy to form stable emulsion. In the production of baked foods, frozen foods and soup foods, the addition of soybean protein isolate as an emulsifier can make the product stable. 2) Hydration: soybean protein isolate contains many polar groups along its peptide chain skeleton, so it has water absorption, water retention and swelling. The water absorption of soybean protein isolate is much stronger than that of concentrated protein, and is almost not affected by temperature. Soybean protein isolate also has the ability to retain water during processing, and the maximum water retention capacity is 14g water / g protein. 3) High protein nutritional value: whether for vegetarians or for ordinary people, soybean protein isolate powder is a perfect high-quality protein supplement. 4) Low fat: for weight loss people who need low-calorie diet, replacing part of the protein in the diet with soy protein not only reduces the intake of cholesterol and saturated fat, but also achieves nutritional balance. 5) Increase calcium: soy protein can prevent calcium loss, promote bone health and reduce the risk of osteoporosis. 6) Lower cholesterol: studies have shown that taking 25g of soy protein per day can effectively reduce the content of total cholesterol and low-density lipoprotein cholesterol in the blood, thereby reducing the risk of heart disease.

[0021] The present application creatively uses plant protein and animal protein as protein ingredients to prepare a nutritional liquid, effectively solves the instability of emulsion protein micelles caused by thermal polymerization of plant protein in the mixed liquid system, and there is no plant protein added full nutritional liquid product on the market at present, which fills the market gap, effectively solves the problems of incomplete nutrition caused by single protein source and the stability of double protein under heating and storage. It can be seen that the composition of the present application is stable in solution system under scientific proportioning of animal protein and plant protein, and the physical stability meets the product quality requirements. From the perspective of clinical nutrition, animal protein and plant protein supplement nutrition is more comprehensive and better absorbed than single protein supplement nutrition.

[0022] In the present application, the fat preferably comprises phospholipids, corn oil in a mass ratio of 0.1-10:1-10, which can be 0.1-3, 1:6, 1:10. The corn oil has the effect of reducing cholesterol, and currently the elderly suffer from diseases such as arteriosclerosis, which is caused by high cholesterol. The corn oil itself does not contain cholesterol, and it has a dissolving effect on the accumulation of cholesterol in the blood, so it can reduce the impact of hardening of the blood vessels, thus having a positive preventive effect on senile diseases such as arteriosclerosis, diabetes, etc. The corn oil also helps cardiovascular diseases, and corn oil contains a high amount of vitamin E. Due to the function of natural complex vitamin E, it has obvious curative and preventive effects on heart disease, thrombophlebitis, reproductive muscle dysfunction and atrophy, and nutritional encephalomalacia. The corn oil also has the effects of strengthening the body, beautifying the skin, and contains not only rich vitamin E but also various vitamins such as vitamin A and vitamin D. Therefore, children consuming corn oil are easier to digest and absorb, and corn oil also contains a large amount of linoleic acid, which not only has the effect of strengthening the body but also has the effect of beautifying the skin, and is an indispensable substance for skin moisturizing and plumping. The coconut oil belongs to an oil composed of medium-chain fatty acids, and its molecules are much smaller than those of other fats, and it is easily digested and absorbed by the human body. The phospholipids play a major role in activating cells, maintaining metabolism, basal metabolism, and balanced secretion of hormones, and enhancing the body's immunity and regenerative power. In addition, phospholipids also have the effects of promoting fat metabolism, preventing fatty liver, reducing serum cholesterol, improving blood circulation, and preventing cardiovascular diseases. The phospholipids have emulsifying effects, and can decompose high blood lipids and high cholesterol, clean the blood vessels, and make the blood circulation smooth, and are recognized as "blood scavengers". Phospholipids can also emulsify neutral fat and cholesterol deposited in blood vessels into harmless microparticles, dissolve in water and be excreted from the body, while preventing excess fat from depositing on the blood vessel wall and relieving the pressure on the cardiovascular wall. The phospholipids have strong emulsifying effects. The human nerve cells and brain cells are covered by cell membranes composed of phospholipids, and a lack of phospholipids can cause damage to the membranes and lead to reduced intelligence and mental stress. The acetyl groups contained in the phospholipids enter the intercellular space and combine with choline to form acetylcholine. Acetylcholine is a signal molecule for transmitting information between various nerve cells and brain cells, and can accelerate the speed of information transmission between nerve cells and brain cells, enhance memory, and prevent senile dementia. Phospholipids can also activate cells, and phospholipids are an important component of cell membranes, and bear the heavy responsibility of material exchange between the inside and outside of the cells. If the phospholipids consumed by a person every day are not supplemented, the cells will be in a state of nutritional deficiency and lose vitality.

[0023] In the present application, the carbohydrate preferably comprises maltodextrin and edible glucose in a mass ratio of 1-20:1-10, which can be 1-10:1, 2:1, 20:1 or 6:1.

[0024] In the present application, the maltodextrin is used to increase viscosity, enhance product dispersibility and solubility, has good emulsification and thickening effect; is used to inhibit browning reaction, has small browning reaction degree due to low DE value, and can be used as an inert embedding material for sensitive chemicals such as essence, spice, medicine and the like microencapsulation; is used as a carrier and film coating preservation, has strong film forming or coating performance due to low DE value, and can be used for fruit film coating preservation. The maltodextrin is used for preparing functional food. The maltodextrin is easily absorbed by human body, and can be used for functional milk powder for athletes, patients, infants and the like.

[0025] In the present application, the edible glucose is used to supplement energy. Glucose is a carbohydrate, can be directly absorbed and utilized, supplements heat energy, is the main source of energy required by human body, is converted into carbon dioxide and water in the body, and provides heat or is stored as glycogen. The edible glucose also has the effects of improving liver detoxification function and protecting liver; is beneficial to metabolism of the body, is indispensable nutrition for the body, is beneficial to promoting blood circulation and stabilizing endocrine of the body; treats hypoglycemia, so as to control blood glucose concentration within a normal range.

[0026] In the present application, the compounded vitamins preferably comprise vitamin A, vitamin D, vitamin E, vitamin C, vitamin B1, vitamin B2, vitamin B6, vitamin B12, nicotinic acid, folic acid and pantothenic acid in a mass ratio of 1-10 3 :1:1-10 4 :1-1.5×10 5 :1-10 3 :1-10 3 :1-10 3 :1-10:1-1.5×10 4 :1-100:1-10 4 , which can be 558:1:8.5×10 3 :1.1×10 5 :886:903:976:3.4:1.02×10 4 :98.6:2.5×10 3 , or 300:1:5.5×10 3 :1×10 5 :200:100:100:1:1×10 4 :10:1×10 3 , or 700:1:9.5×103 : 1.3 x 10 5 : 800 : 952 : 1000 : 9 : 1.5 x 10 4 : 100 : 9.5 x 10 3 The compound minerals preferably include calcium, phosphorus, magnesium, iron and zinc in a mass ratio of 1-100:1-100:1-50:1-10:1-10, a mass ratio of 2-50:3-40:10-40:2-5:1-3, or a mass ratio of 10:12:13:1:1, 98:50:70:6:1, 43:33.8:23.7:1.8:1.

[0027] In the present application, the essence preferably includes vanilla powder. The essence is used for flavoring and taste enhancement of various carbonated beverages, fruit and vegetable beverages, tea beverages, functional beverages and the like.

[0028] In the present application, the compound stabilizer preferably includes potassium citrate, sodium pyrophosphate, tripotassium phosphate, sodium carboxymethyl cellulose and xanthan gum in a mass ratio of 1-100:1-10:1-50:1-10:1-20, a mass ratio of 5-50:3-8:4-20:1-3:2-5, or a mass ratio of 6:1:5:1:2, 20:9:10:1:7 or 12:5.5:8.5:1:3.2.

[0029] In the present application, the xanthan gum has suspending and emulsifying properties. The xanthan gum has good suspending effect on insoluble solids and oil drops. The xanthan gum sol molecules can form super-association belt-like helical copolymer, and form a fragile gel-like network structure, so it can support the morphology of solid particles, liquid drops and bubbles, and show strong emulsion stabilizing effect and high suspending capacity. The xanthan gum also has pseudoplasticity. The xanthan gum aqueous solution has high viscosity under static or low shear effect, and shows sharp viscosity reduction under high shear effect, but the molecular structure does not change. When the shear force is removed, the original viscosity is immediately restored. The relationship between shear force and viscosity is completely plastic. The xanthan gum pseudoplasticity is very prominent, and this pseudoplasticity is very effective for stabilizing suspensions and emulsions. The xanthan gum has stability to heat. The viscosity of the xanthan gum solution does not change greatly with temperature change. Generally, the viscosity of polysaccharides changes with heating, but the viscosity of the xanthan gum aqueous solution almost does not change between 10-80℃. Even the low-concentration xanthan gum aqueous solution still shows stable high viscosity in a wide temperature range. The viscosity of 1% xanthan gum solution (containing 1% potassium chloride) is reduced by only 3% when heated from 25℃ to 120℃. The xanthan gum has good stability to acid and alkali. The xanthan gum solution is very stable to acid and alkali, and the viscosity is not affected when the pH is between 5-10. When the pH is less than 4 or greater than 11, the viscosity changes slightly. In the pH range of 3-11, the maximum and minimum viscosities differ by less than 10%. The xanthan gum can be dissolved in various acid solutions, such as 5% sulfuric acid, 5% nitric acid, 5% acetic acid, 10% hydrochloric acid and 25% phosphoric acid, and these xanthan gum acid solutions are quite stable at room temperature and the properties do not change for months. The xanthan gum has stability to salt. The xanthan gum solution can be mixed with many salt solutions (potassium salt, sodium salt, calcium salt, magnesium salt, etc.) without affecting the viscosity. In a high salt concentration condition, even in a saturated salt solution, the solubility is maintained without precipitation and flocculation, and the viscosity is almost not affected.

[0030] In the present application, the potassium citrate is used as a stabilizer or pH buffer in various foods or production needs; in food processing: it can be used for dairy product processing, making jelly, jam, etc., and also for fruit preservation.

[0031] In the present application, the sodium pyrophosphate is used as a quality improver, emulsifying dispersant, buffer, chelating agent, etc. in food processing, has the general properties of condensed phosphate, obvious chelation and dispersion, and can resist flocculation; can prevent fat oxidation, casein viscosity increase, etc.

[0032] In the present application, the tripotassium phosphate is used as an emulsifier in the food industry.

[0033] The composition can be prepared into a suspension agent by pure natural materials and deionized purified water, and the taste is acceptable to the public, and the nutritional status of the human population can be supplemented by oral or tube feeding, so as to achieve the purpose of assisting in improving health. In addition, the composition can also be prepared into various acceptable dosage forms, including but not limited to powder, granules, tablets and the like, which have the advantages of convenient carrying and use.

[0034] The application provides a double-protein enteral full-nutrition suspension agent, which comprises pure water and the double-protein enteral full-nutrition composition; and the mass fraction of the pure water is 70-82 parts based on the unit mass of the double-protein enteral full-nutrition composition. The mass fraction of the pure water can be 80 parts.

[0035] The application provides a preparation method of the double-protein enteral full-nutrition suspension agent, which comprises the following steps: mixing part of carbohydrates and proteins to obtain a first component; mixing the remaining carbohydrates and flavors to obtain a second component; mixing compounded vitamins and compounded minerals to obtain a third component; adding the first component into the pure water for dissolution, adding the second component, compounded stabilizers and fats into the pure water for dissolution after the temperature is increased to 60-65 DEG C, and adding the third component after the temperature is decreased to obtain a fourth component; The fourth component is subjected to emulsification shearing and homogenization to obtain the double-protein enteral full-nutrition suspension agent.

[0036] In the application, the fats and the compounded stabilizers are preferably fully mixed before being added. The mixing mode of each step is not specially limited in the application, and stirring and mixing known in the art can be adopted, for example, a two-dimensional mixer, a three-dimensional mixer is mixed for 10-15 min or the solution is stirred in a pre-dissolution tank.

[0037] In the application, the pure water is preferably cold-dispersed when the first component is added, and other materials are added after the first component is stirred for 10-15 min in an emulsification shearing tank under normal temperature conditions.

[0038] In the application, the emulsification shearing time is preferably 35-45 min, and can be 40 min. The rotation speed is preferably 1300-2800 r / min, and can be 1500-2500 r / min, or 1800-2200 r / min. The homogenization time is preferably 28-32 min, and can be 30 min. The first-stage pressure of the homogenization is preferably 290-310 bar, and can be 300 bar. The second-stage pressure is preferably 58-62 bar, and can be 60 bar.

[0039] In this invention, after homogenization, a filling process is also included. The filling uses 100ml white transparent glass bottles, which are preheated at a temperature not lower than 200℃ before filling. The filling process requires that the volume variation and residual oxygen content meet control requirements. The average volume is not less than 100mL, and the allowable negative deviation for each bottle is not less than 7%; the sealing requirement is no leakage; and the residual oxygen is controlled within 3%. After filling, the bottle is further sealed by crimping, requiring a tight seal and no leakage.

[0040] In this invention, sterilization is included after filling. The sterilization conditions are: circulating water is sprayed onto the container, and sterilization is carried out at 109-115℃ for 5-8 minutes. The premixing, cold dispersion, hot dissolving, emulsification shearing, homogenization, and filling processes in the preparation process must all be carried out under environmental conditions of 18-26℃ and 30-70% relative humidity.

[0041] The following detailed description, in conjunction with embodiments, illustrates a dual-protein enteric nutrition composition, suspension, and preparation method provided by the present invention. However, these descriptions should not be construed as limiting the scope of protection of the present invention.

[0042] Example 1 An enteral total nutrition suspension comprises the following components in parts by weight: 70 kg purified water, 2 kg protein, 1.9 kg fat, 26 kg carbohydrates, 0.01 kg compound vitamins, 0.07 kg compound minerals, 0.01 kg flavoring, and 0.01 kg compound stabilizer. The protein is composed of soy protein isolate and sodium caseinate in a mass ratio of 1:5; the fat is composed of phospholipids and corn oil in a mass ratio of 0.1:3; the carbohydrates are composed of maltodextrin and edible glucose in a mass ratio of 2:1; and the compound vitamins consist of vitamins A, D, E, C, B1, B2, B6, B12, niacin, folic acid, and pantothenic acid in a mass ratio of 300:1:5.5 × 10⁻⁶. 3 1×10 5 :200:100:100:1:1×10 4 :10:1×10 3 The composition consists of compound minerals of calcium, phosphorus, magnesium, iron and zinc in a mass ratio of 10:12:13:1:1, the flavoring is vanilla powder, and the compound stabilizer consists of potassium citrate, sodium pyrophosphate, tripotassium phosphate, sodium carboxymethyl cellulose and xanthan gum in a mass ratio of 6:1:5:1:2.

[0043] A method for preparing an enteral total nutrition suspension, comprising the following steps: Technical requirements for S1 premix: Ingredient A: Maltodextrin, sodium caseinate, and soy protein isolate are mixed in a two-dimensional mixer for 15 minutes.

[0044] B material: edible glucose, vanilla powder, mixed in a three-dimensional mixer for 10 minutes.

[0045] C material: potassium citrate, sodium pyrophosphate, tri-potassium phosphate, sodium carboxymethyl cellulose, xanthan gum, mixed in a three-dimensional mixer for 15 minutes.

[0046] D material: compound vitamins, compound trace elements, mixed in a three-dimensional mixer for 20 minutes.

[0047] E material: corn oil, phospholipids, dissolved and stirred in a pre-dissolution tank for 30 minutes.

[0048] S2 nutrient solution preparation process and technical requirements: S2-1 cold dispersion: The required amount of pure water for the formula is added to the emulsification shear tank, and A material is gradually added during stirring (at room temperature). After all the A material is added, stir for 10-15 minutes (observe the solution dispersion and dissolution). After the solution is completely dispersed, gradually heat to 60°C.

[0049] S2-2 hot dissolution: During stirring (the solution is kept at 60°C), B material and C material are gradually added. After all the materials are added, stir for 15 minutes (observe the solution dispersion and dissolution).

[0050] During stirring (the solution is kept at 60°C), E material is gradually added. After all the materials are added, stir for 10 minutes (observe the solution dispersion and dissolution).

[0051] Gradually add D material to the above solution under stirring conditions until the temperature drops below 35°C. Stir for 8 minutes (observe the solution dispersion and dissolution).

[0052] S2-3 emulsification shear: Self-circulation for 40 minutes, speed: 1500 r / min, shear the solution.

[0053] S2-4 homogenization: Primary pressure: 300 bar; secondary pressure: 60 bar; after self-circulation for 30 minutes (observe the solution state), transfer the solution to a storage tank, and prepare for filling.

[0054] S2-5 washing and drying: 100ml white transparent glass bottles are required; the bottle temperature should not be lower than 200°C.

[0055] S2-6 filling: The filling process requires that the amount difference and residual oxygen meet the control requirements.

[0056] S2-7 capping: Sealing and no leakage are required.

[0057] S2-8 sterilization: The sealed and filled glass bottle sample was placed in a sterilizer, and sterilization cycle water was sprayed on the glass bottle. Finally, the glass bottle was sterilized at 110°C for 5 minutes, and then gradually cooled to normal temperature (the sample was taken for full project detection according to the national standard requirements).

[0058] Example 2 An enteral complete nutritional suspension is composed of the following components by mass: purified water 78 kg, protein 4.2 kg, lipid 3.15 kg, carbohydrate 14 kg, compound vitamins 0.05 kg, compound minerals 0.13 kg, essence 0.05 kg, and compound stabilizer 0.42 kg.

[0059] The protein is composed of soybean protein isolate and sodium caseinate in a mass ratio of 1:14, the fat is composed of phospholipid and corn oil in a mass ratio of 1:6, the carbohydrate is composed of maltodextrin and edible glucose in a mass ratio of 6:1, the compound vitamins are composed of vitamin A, vitamin D, vitamin E, vitamin C, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, folic acid, and pantothenic acid in a mass ratio of 558:1:8.5x10 3 :1.1x10 5 :886:903:976:3.4:1.02x10 4 :98.6:2.5x10 3 :1, the essence is vanilla powder, and the compound stabilizer is composed of potassium citrate, sodium pyrophosphate, trisodium phosphate, sodium carboxymethyl cellulose, and xanthan gum in a mass ratio of 12:5.5:8.5:1:3.2.

[0060] A method for preparing an enteral complete nutritional suspension, comprising the following steps: Technical requirements for S1 premix: A material: maltodextrin, sodium caseinate, and soybean protein isolate are mixed in a two-dimensional mixer for 15 minutes.

[0061] B material: edible glucose and vanilla powder are mixed in a three-dimensional mixer for 15 minutes.

[0062] C material: sodium pyrophosphate, potassium citrate, phosphate, and xanthan gum are mixed in a three-dimensional mixer for 15 minutes.

[0063] D material: compound vitamins and compound trace elements are mixed in a three-dimensional mixer for 25 minutes.

[0064] E material: corn oil, coconut oil, and phospholipid are dissolved and stirred in a pre-dissolution tank for 30 minutes.

[0065] S2 nutrient solution preparation process and technical requirements: S2-1 cold dispersion: The required amount of pure water for the formula is added to the emulsification shear tank, and A material is gradually added during stirring (at room temperature). After all the A material is added, stir for 15 minutes (observe the solution dispersion and dissolution). After the solution is completely dispersed, gradually increase the temperature to 65°C.

[0066] S2-2 hot dissolution: During stirring (the solution is kept at 65°C), B material and C material are gradually added. After all the materials are added, stir for 20 minutes (observe the solution dispersion and dissolution).

[0067] During stirring (the solution is kept at 65°C), E material is gradually added. After all the materials are added, stir for 15 minutes (observe the solution dispersion and dissolution).

[0068] Gradually add D material to the above solution under stirring (the solution is kept at 65°C) and stir for 10 minutes (observe the solution dispersion and dissolution).

[0069] S2-3 emulsification shear: Self-circulation for 40 minutes, speed: 2800 r / min, shear the solution.

[0070] S2-4 homogenization: Primary pressure: 300 bar; secondary pressure: 60 bar.

[0071] After self-circulation for 30 minutes (observe the solution state), transfer the solution to a storage tank and prepare for filling.

[0072] S2-5 washing and drying: 100 ml white transparent glass bottles are required; the bottle drying temperature should not be lower than 200°C.

[0073] S2-6 filling: The filling process requires that the amount difference and residual oxygen content meet the control requirements.

[0074] S2-7 capping: Sealing and no liquid leakage are required.

[0075] S2-8 sterilization: Place the sealed and filled glass bottle sample in the sterilizer, and spray sterilization circulating water on the glass bottle. Finally, sterilize the glass bottle at 115°C for 8 minutes, and then gradually cool it to normal temperature (take samples for full project testing according to national standard requirements).

[0076] Example 3 An enteral complete nutrition suspension is composed of the following components by weight: purified water 82 kg, protein 5 kg, lipid 4.4 kg, carbohydrate 7 kg, compounded vitamins 0.2 kg, compounded minerals 0.3 kg, essence 0.1 kg, and compounded stabilizer 1 kg.

[0077] The protein is composed of soybean protein isolate and sodium caseinate at a mass ratio of 1:20, the lipid is composed of phospholipid and corn oil at a mass ratio of 1:10, the carbohydrate is composed of maltodextrin and edible glucose at a mass ratio of 20:1, the compounded vitamins are composed of vitamin A, vitamin D, vitamin E, vitamin C, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, folic acid, and pantothenic acid at a mass ratio of 700:1:9.5x10 3 :1.3x10 5 :800:952:1000:9:1.5x10 4 :100:9.5x10 3 :1, the essence is vanilla powder, and the compounded stabilizer is composed of potassium citrate, sodium pyrophosphate, trisodium phosphate, sodium carboxymethyl cellulose, and xanthan gum at a mass ratio of 20:9:10:1:7.

[0078] A method for preparing an enteral complete nutrition suspension includes the following steps: S1 Technical requirements for premix: A: maltodextrin, sodium caseinate, and soybean protein isolate are mixed in a two-dimensional mixer for 12 minutes.

[0079] B: edible glucose and vanilla powder are mixed in a three-dimensional mixer for 12 minutes.

[0080] C: sodium pyrophosphate, potassium citrate, phosphate, and xanthan gum are mixed in a three-dimensional mixer for 12 minutes.

[0081] D: compounded vitamins and compounded trace elements are mixed in a three-dimensional mixer for 23 minutes.

[0082] E: corn oil, coconut oil, and phospholipid are dissolved and stirred in a pre-dissolution tank for 15 minutes.

[0083] S2 Preparation process and technical requirements for the nutritional solution: S2-1 Cold dispersion: The required amount of purified water for the formula is added to an emulsification and shearing tank, and A material is gradually added during the stirring process (at room temperature), and the stirring is continued for 12 minutes after all the A material is added (to observe the solution dispersion and dissolution), and the solution is gradually heated to 63°C after complete dispersion.

[0084] S2-2 Hot dissolution: B, C are added gradually while stirring (the solution is kept at 63°C). After all the ingredients are added, stirring is continued for 18 hours (to observe the dispersion and dissolution of the solution).

[0085] E is added gradually while stirring (the solution is kept at 63°C). After all the ingredients are added, stirring is continued for 10-15 minutes (to observe the dispersion and dissolution of the solution).

[0086] The above solution is cooled to a temperature below 35°C while stirring, and D is added gradually and dissolved by stirring for 9 minutes (to observe the dispersion and dissolution of the solution).

[0087] S2-3 Emulsification and shearing: The solution is sheared for 40 minutes at a speed of 2000 r / min.

[0088] S2-4 Homogenization: Primary pressure: 300 bar; secondary pressure: 60 bar.

[0089] After the solution is stirred for 30 minutes (to observe the state of the solution), it is transferred to a storage tank, ready for filling.

[0090] S2-5 Washing and drying: 100 ml white transparent glass bottles are required; the temperature of the dried bottles should be no less than 200°C.

[0091] S2-6 Filling: The filling process requires that the amount of residual oxygen and the difference in the amount of filling meet the control requirements.

[0092] S2-7 Capping: Sealing and no leakage are required.

[0093] S2-8 Sterilization: The sealed and filled glass bottle sample is placed in a sterilizer, and sterilization cycle water is sprayed onto the glass bottle, so that the glass bottle is finally heated to 112°C and sterilized for 7 minutes, and then gradually cooled to normal temperature (the sample is detected according to the full project of the national standard).

[0094] The sensory results of the double-protein full-nutrition suspensions prepared in Examples 1-3 are light brown, milky suspensions, which are fine and uniform in state, and have no lumps.

[0095] The nutritional composition of the double-protein full-nutrition suspensions prepared in Examples 1-3 is determined by the method specified in the national food safety standard GB14880, and the results are shown in Table 1.

[0096] Table 1 Nutritional composition of double-protein full-nutrition suspensions

[0097] Example 4 Stability of the double-protein enteral complete nutritional suspension prepared in Examples 1-3 was investigated The double-protein enteral complete nutritional suspension prepared in Examples 1-3 was subjected to an accelerated test at 37℃±2℃ for 6 months, and a long-term stability test at 25℃ for 18 months, respectively, and each test was carried out in triplicate. The stability indicators were measured at the beginning of the test, after 6 months of the accelerated test, and after 18 months of the long-term stability test. The particle size distribution of the suspension was measured by a particle size tester, and the particles of 0.1 μm, 0.5 μm and 0.9 μm were measured, respectively. The viscosity of the suspension was measured by a viscosity tester. The double-protein enteral complete nutritional suspension in each treatment group was subjected to a centrifugal test, specifically, the centrifugal sedimentation method in General Test 0401 of the Chinese Pharmacopoeia (2015 edition) was used, the rotation speed was 3500 rpm, the centrifugal time was 15 min, and the centrifugal standing time was 3 hours, and the ratio of the volume of the sediment to the original total volume was measured. The test results were the average values.

[0098] Table 2 Stability results of the double-protein enteral complete nutritional suspension under different conditions

[0099] According to the three groups of data in Table 2, during the accelerated 6-month stability investigation, the particle size distribution of the double-protein enteral complete nutritional suspension had no obvious change, the viscosity slightly decreased or remained basically unchanged, and the centrifugal test sediment height slightly increased or remained basically unchanged, all of which met the requirements of the suspension performance and physical stability of the product dispersion system; during the long-term 18-month stability investigation, compared with 0d, the average particle size d(0.5) slightly increased, the viscosity slightly decreased or remained basically unchanged, and the centrifugal test sediment height slightly increased, all of which met the requirements of the suspension performance and physical stability of the product dispersion system.

[0100] The above analysis shows that the solution system is stable when the animal protein and plant protein are scientifically matched, and the physical stability meets the product quality requirements. From the perspective of clinical nutrition, the animal protein and plant protein supplement nutrition is more comprehensive and better absorbed than single protein supplement nutrition.

[0101] The above description is only the preferred embodiments of the present application, and it should be noted that those skilled in the art can make several improvements and refinements without departing from the principles of the present application, and these improvements and refinements should also be considered within the protection scope of the present application.

Claims

1. A dual-protein enteric nutrition composition, characterized in that, It includes the following components by weight: 2-5 parts protein, 1.9-4.4 parts fat, 7-26 parts carbohydrates, 0.01-0.2 parts compound vitamins, 0.07-0.3 parts compound minerals, 0.01-0.1 parts flavoring, and 0.01-1 parts compound stabilizer; The proteins include both animal and plant proteins.

2. The dual-protein enteric nutrition composition according to claim 1, characterized in that, The mass ratio of plant protein to animal protein is 1~10:1~100.

3. The dual-protein enteric nutrition composition according to claim 1, characterized in that, The fat comprises phospholipids and corn oil in a mass ratio of 0.1~10:1~10.

4. The dual-protein enteric nutritional composition according to claim 1, characterized in that, The carbohydrates include maltodextrin and edible glucose in a mass ratio of 1~20:1~10.

5. The dual-protein enteric nutritional composition according to claim 1, characterized in that, The compound vitamins comprise a mass ratio of 1 to 10. 3 :1:1~10 4 : 1~1.5×10 5 :1~10 3 :1~10 3 :1~10 3 :1~10:1~1.5×10 4 :1~100:1~10 4 It contains vitamins A, D, E, C, B1, B2, B6, B12, niacin, folic acid, and pantothenic acid.

6. The dual-protein enteric nutrition composition according to claim 1, characterized in that, The compound minerals include calcium, phosphorus, magnesium, iron, and zinc in a mass ratio of 1~100:1~100:1~50:1~10:1~10.

7. The dual-protein enteric nutrition composition according to claim 1, characterized in that, The compound stabilizer comprises potassium citrate, sodium pyrophosphate, tripotassium phosphate, sodium carboxymethyl cellulose, and xanthan gum in a mass ratio of 1~100:1~10:1~50:1~10:1~20.

8. A dual-protein enteral total nutrition suspension, characterized in that, Includes purified water and the dual-protein enteric nutrition composition according to any one of claims 1 to 7; Based on the unit mass parts of the dual-protein enteric nutrition composition, the mass parts of the purified water include 70 to 82 parts.

9. A method for preparing the dual-protein enteric total nutrition suspension of claim 8, characterized in that, Includes the following steps: Mix some carbohydrates and proteins to obtain the first component; The remaining carbohydrates and flavorings are mixed to obtain the second component; The compound vitamins and compound minerals are mixed to obtain the third component; The first component is gradually added to pure water to dissolve it. After heating to 60-65°C, the second component, compound stabilizer and fat are gradually added to dissolve it. After cooling, the third component is added to obtain the fourth component. The fourth component is emulsified, sheared, and homogenized to obtain a dual-protein enteric total nutrition suspension.

10. The preparation method according to claim 9, characterized in that, The emulsification shearing time is 35~45 min, and the emulsification shearing speed is 1300~2800 r / min; The homogenization time is 28-32 minutes; the primary pressure of the homogenization is 290-310 bar, and the secondary pressure is 58-62 bar.

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