Enteral nutrition composition capable of improving taste and compliance and preparation method of enteral nutrition composition

Abstract

The invention provides an enteral nutrition composition capable of improving taste and compliance and application of the enteral nutrition composition, and belongs to the technical field of nutritious food. The composition disclosed by the invention comprises the following components in percentage by mass: 92.5-97.5% of compound fruit and vegetable powder and 2.5-7.5% of sodium salt. On the basis of compound fruit and vegetable powder and sodium ions with specific concentration, natural components are scientifically proportioned, and the multi-target synergistic effect is utilized, so that the taste and palatability of the enteral nutritional food during eating are systematically and remarkably improved from the aspects of bitterness inhibition, sweetness increase, physical adsorption, acid-base neutralization, flavor shielding and the like; therefore, the feeding willingness of the patient and the compliance of long-term use are improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of nutritional food, in particular to an enteral nutritional composition for improving taste and compliance and a preparation method thereof. BACKGROUND

[0002] Enteral nutritional formula is a specially processed and prepared formula for meeting the special needs of nutrients or diet for people with restricted eating, digestive and absorptive disorders, metabolic disorders or specific disease states. Among them, the whole nutritional formula can provide comprehensive and balanced daily nutritional support for the target population as a single nutritional source, plays an irreplaceable role in clinical nutritional therapy and home nutritional management, and is widely used in postoperative rehabilitation, tumor radiotherapy and chemotherapy, and groups with impaired gastrointestinal function and intolerance symptoms (such as diarrhea and vomiting) caused by chronic wasting diseases or intestinal infections, aiming to provide comprehensive and balanced nutrition while actively repairing damaged intestinal barrier and regulating intestinal microecological balance, achieving the dual effects of nutritional support and intestinal function repair.

[0003] At present, the enteral nutritional formula on the market is mainly in the form of powder or liquid preparation. The primary goal of its formula design is to meet the strict definition of whole nutrition by international or national standards, ensuring the comprehensive, balanced and sufficient of macronutrients (protein, fat, carbohydrate) and micronutrients (vitamins, minerals). However, in actual application, especially for patients who need long-term use, there are two major challenges:

[0004] 1. Poor taste: The product often has obvious chemical odor, rancid oil taste or unpleasant "formula taste". Protein (especially soybean protein isolate, whey protein) may cause astringency, fishy smell and beany smell; minerals (such as iron, calcium, copper, manganese, etc.) will bring obvious bitter and metallic taste; synthetic vitamins often have a medicinal taste. This leads to poor palatability of the product.

[0005] 2. Poor compliance: Due to poor taste, the product flavor is not the taste of daily diet, like taking medicine, users (especially patients in disease state and taste-sensitive children / elderly) are difficult to insist on taking long-term, leading to failure of nutritional intervention plan, affecting the rehabilitation effect, and even need to be forcibly infused through nasogastric tube, increasing the pain of patients.

[0006] 3. Non-natural ingredients: A large number of highly purified synthetic or isolated ingredients are used in the formula, which is contrary to the modern consumer's pursuit of "clean label" and "natural and healthy" diet concept, and psychologically reduces the user's acceptance.

[0007] In summary, the bottleneck of the prior art is how to fundamentally improve the taste and flavor of enteral nutrition formula food without sacrificing the comprehensiveness of nutrition, safety and stability, and improve the long-term palatability of its use and the active compliance of patients. This requires a systematic and comprehensive solution from the selection and collocation of formula components (such as selecting nutrient sources with milder flavor), targeted masking technology of undesirable flavor, and innovation of preparation process (such as using special mixing, emulsification, homogenization or sterilization process to reduce odor generation and improve texture) and other aspects.

[0008] Therefore, it is of great clinical significance and market value to develop a natural source of enteral nutrition full nutrition composition with significantly improved taste, flavor and texture, and effectively improve the long-term compliance of patients, on the basis of ensuring compliance with full nutrition standards and its efficient preparation method. SUMMARY

[0009] Therefore, the present application provides an enteral nutrition composition for improving taste and compliance and a preparation method thereof, and provides a systematic solution to the undesirable flavor of enteral full nutrition food based on the synergistic effect of natural fruit and vegetable ingredients and sodium salt.

[0010] In order to achieve the above-mentioned purposes of the application, the present application provides the following technical solutions:

[0011] In the first aspect of the present application, the present application provides an enteral nutrition composition for improving taste and compliance, comprising the following components in mass percentage: 92.5-97.5% of a complex fruit and vegetable powder and 2.5-7.5% of sodium salt.

[0012] Preferably, the complex fruit and vegetable powder is two or more of pumpkin powder, apple powder, carrot powder, tomato powder, strawberry powder, broccoli powder and kale powder.

[0013] Preferably, the sodium salt is one or more of sodium citrate, sodium chloride, disodium hydrogen phosphate and sodium dihydrogen phosphate.

[0014] In the second aspect of the present application, the present application provides the use of the aforementioned enteral nutrition composition in the preparation of an enteral full nutrition formula food for improving taste and compliance, which meets the special needs of nutrients or diet for people with restricted diet, digestive and absorption disorders, metabolic disorders or specific disease states.

[0015] In the third aspect of the present application, the present application provides an enteral full nutrition formula food for improving taste and compliance, comprising the aforementioned enteral nutrition composition 5-22 parts by weight, carbohydrate 30-60 parts by weight, vegetable oil fat powder 10-40 parts by weight, protein 5-35 parts by weight, complex mineral 0.1-15 parts by weight, and complex vitamin 0.05-2 parts by weight.

[0016] Preferably, the carbohydrate is one or more of maltodextrin, starch, rice powder, millet powder and yam powder.

[0017] Preferably, the vegetable oil fat powder is composed of vegetable oil, emulsifier and wall material; the wall material is one or more of maltodextrin, glucose syrup, oligomaltose, maltitol; the emulsifier is one or more of sodium caseinate, casein, citric acid fatty acid glyceride, mono, double glycerol fatty acid ester, octadecanoic acid glyceride;

[0018] The vegetable oil is one or more of medium-chain triglyceride, docosahexaenoic acid oil, eicosapentaenoic acid oil, arachidonic acid oil, 1,3-di-oleic acid-2-palmitic acid triglyceride, rapeseed oil, canola oil, corn oil, soybean oil, sunflower oil, high-oleic sunflower oil, peanut oil, high-oleic peanut oil, palm oil, palm olein, palm kernel oil, olive oil, coconut oil, flaxseed oil, safflower seed oil, walnut oil and peony seed oil.

[0019] Preferably, the protein is one or more of whey protein, soy protein, casein, milk protein and yeast protein.

[0020] Preferably, the complex mineral includes potassium, calcium, magnesium, iron, zinc, copper, manganese, iodine, selenium; the mass ratio of each component is 0~5:0.2~6:0.1~2:0.01~1:0.01~1:0~0.5:0~0.5:0~0.1:0~0.1, respectively.

[0021] Preferably, the vitamin includes retinyl acetate, cholecalciferol, dl-alpha tocopherol acetate, thiamine hydrochloride, riboflavin, pyridoxal hydrochloride, cyanocobalamin, nicotinamide, folic acid, D-calcium pantothenate, L-sodium ascorbate and D-biotin; the mass ratio of each component is 0.006:0.004:0.015:0.0007:0.0007:0.0008:0.000002:0.006:0.0002:0.003:0.08:0.00002, respectively.

[0022] The application also provides a preparation method of the enteral complete nutritional formula food, characterized by mixing the carbohydrate, the complex fruit and vegetable powder, the vegetable oil fat powder, the protein, the complex mineral, the complex vitamin and the sodium salt, thereby obtaining the enteral complete nutritional formula food.

[0023] The core of the application is that:

[0024] There is a synergistic taste masking effect between the "composite fruit and vegetable powder" and the "specific concentration of sodium ions", and the enteral nutritional composition of the application is not a simple flavor superposition, but a multi-target and multi-level precise flavor modification system. The application first clearly proposes and applies the synergistic combination of composite fruit and vegetable powder and sodium ions as a systematic method to solve the complex undesirable flavors (astringent, bitter, fishy, metallic, medicinal) brought by the three major components of protein, minerals and vitamins in the enteral complete nutritional food. The difference from the traditional method: surpassing the method of simply using essence to cover up or single taste masking agent, realizing fundamental flavor transformation and improvement through the synergy between natural ingredients.

[0025] The precise "division mechanism" of the composite fruit and vegetable powder for different undesirable flavors and the mechanism of sodium salt highlighting the fruit and vegetable flavor are shown in Table 1.

[0026] Table 1 Action mechanism of taste improvement effect of each component

[0027] Ingredients Taste-enhancing effects Mechanisms of action Sodium salt 1. Highlight the natural flavors of fruits and vegetables 2. Reduce the bitterness caused by magnesium and calcium salts; too low a concentration will have no effect, and too high a concentration will make the product too salty, which is also unacceptable 1. Inhibition of bitter receptors: There are different taste receptor cells on our tongue. Sodium ions (Na⁺) can partially block the transmission of bitter signals. By inhibiting our perception of these bitter tastes, other flavors, especially sweet and umami, can be more clearly perceived. 2. Enhancement of sweet perception: Low concentrations of sodium salt can indeed enhance our perception of sweetness. This is not because the salt itself is sweet, but because it creates a synergistic effect in the taste system, making the sweet signal appear stronger in contrast. 3. Synergy with umami: Sodium ions (Na⁺) and umami substances (glutamate) in vegetable powders (such as tomato powder) can bind to the same sites on our taste buds, respectively. When they coexist, a "1+1>2" synergistic effect occurs, greatly enhancing our experience of "delicious" taste. It enhances the fullness and richness of the flavor, integrates unpleasant bitter and beany flavors into a positive umami sensation, achieving "flavor transformation" rather than simply masking Fruit powders (such as apple powder and strawberry powder) 1. Fruit acids can improve beany and milky flavors 2. Natural fruit sugars mask bitterness 3. Natural fruit aromas give the product rich characteristic aroma 1. Chemical neutralization: The key off-flavor components in beany and milky flavors (such as amines) are basic. Fruit acids (such as citric acid, malic acid, tartaric acid) as organic acids can undergo acid-base neutralization with them, generating volatile and odorless salts, thus eliminating part of the off-flavor from the root. 2. Inhibition of volatilization: Acidic environment can inhibit the volatilization of off-flavor molecules, making them "locked" in the product and unable to be detected by our nose. 3. Flavor masking and harmonization: With fresh and pleasant fruit aroma, it can strongly occupy our olfactory and gustatory senses. Vegetable powders (broccoli powder, kale powder, pumpkin powder) 1. Inactivation of metallic taste 2. Reduction of mineral irritation through adsorption and embedding 1. Sulfur compounds (such as thioglucoside derivatives) and polyphenols in broccoli powder and kale powder. Some groups in these components (such as -OH, -SH) can undergo chelation or complexation with metal ions such as iron, zinc, and copper. This reaction can change the form of metal ions in solution, making them less likely to directly bind to taste receptors in the mouth, especially those that perceive metallic taste, thus fundamentally "inactivating" the metallic taste. 2. Polysaccharides in pumpkin powder. These macromolecules can reduce the free speed of mineral ions in the mouth through physical adsorption or embedding, reducing their sharp stimulation of taste buds. At the same time, the soft sweet and earthy aroma they bring can effectively cover up the undesirable flavors

[0028] By adopting the above technical scheme, the application has the following beneficial effects:

[0029] (1) The taste is fundamentally improved

[0030] The product successfully eliminates the common chemical odor, protein fishy and astringent taste, mineral metallic bitter taste and vitamin medicinal taste in the traditional complete nutritional formula. Through the synergistic effect of natural flavor substances, the product is given natural, soft and pleasant taste characteristics, so that its taste is closer to daily diet, and the palatability is greatly improved.

[0031] (2) User compliance is significantly improved

[0032] Thanks to the substantial optimization of taste, the product greatly reduces the psychological resistance and swallowing burden of the user. The user can be more willing and more long-term to insist on taking, so as to ensure the continuity and effectiveness of the nutritional intervention plan, and lay a solid foundation for improving the clinical rehabilitation effect.

[0033] (3) The product ingredients are more natural, which meets the health consumption trend

[0034] The core of the scheme is to use complete natural food raw materials to realize flavor optimization and nutrition supplementation, which significantly reduces the dependence on synthetic essence, sweetener and other artificial additives. This makes the product label cleaner and more in line with the pursuit of natural and healthy food by modern consumers, which improves the acceptance from the psychological and sensory levels.

[0035] (4) A replicable systematic flavor solution is provided

[0036] The application overcomes the simple addition of a taste masking agent in the past, and discloses and applies a synergistic taste masking mechanism between the composite fruit and vegetable powder and sodium salt. The scheme can systematically and multi-targetly solve the problem of complex undesirable flavors in the full nutritional formula, and provides a clear and reliable technical path for developing a product with good taste and full nutritional standards. DETAILED DESCRIPTION

[0037] The technical solutions provided by the application will be described in detail below in conjunction with the embodiments, but they should not be understood as limiting the scope of protection of the application.

[0038] Example 1

[0039] Take 10 parts of enteral nutrition composition (containing 97.5wt% of composite fruit and vegetable powder and 2.5wt% of sodium chloride), 42.5 parts of carbohydrate, 30 parts of vegetable oil fat powder, 10 parts of soybean protein isolate, 7 parts of composite minerals, and 0.5 parts of composite vitamins to mix to obtain a full nutritional formula food.

[0040] The carbohydrate contains 62.5wt% of millet powder, 32.5wt% of rice powder, and 5wt% of yam powder;

[0041] The composite fruit and vegetable powder contains 40wt% of apple powder, 15wt% of strawberry powder, 30wt% of pumpkin powder, and 15wt% of broccoli powder;

[0042] The vegetable oil fat powder is composed of vegetable oil, emulsifier, and wall material. The wall material is grape syrup, the emulsifier is casein, mono and diglyceride fatty acid ester, and citric acid fatty acid glyceride, and the vegetable oil is corn oil, low erucic acid rapeseed oil, and coconut oil;

[0043] The composite minerals are potassium dihydrogen phosphate, calcium hydrogen phosphate, calcium carbonate, potassium chloride, potassium citrate, magnesium carbonate, ferric pyrophosphate, zinc gluconate, copper sulfate, manganese sulfate, potassium iodide, and sodium selenite. The mass ratio of each component is 0.5:1.5:0.5:0.4:0.6:0.3:0.03:0.03:0.001:0.007:0.00008:0.00003.

[0044] The vitamins include retinyl acetate, cholecalciferol, dl-alpha tocopherol acetate, thiamine hydrochloride, riboflavin, pyridoxine hydrochloride, cyanocobalamin, nicotinamide, folic acid, D-calcium pantothenate, L-sodium ascorbate, and D-biotin. The mass ratio of each component is 0.006:0.004:0.015:0.0007:0.0007:0.0008:0.000002:0.006:0.0002:0.003:0.08:0.00002.

[0045] Example 2

[0046] The enteral nutritional composition contains 95 wt% of the complex fruit and vegetable powder and 5 wt% of sodium chloride, unlike Example 1.

[0047] Example 3

[0048] The enteral nutritional composition contains 92.5 wt% of the complex fruit and vegetable powder and 7.5 wt% of sodium chloride, unlike Example 1.

[0049] Comparative Example 1

[0050] The enteral nutritional composition contains 100 wt% of the complex fruit and vegetable powder, unlike Example 1.

[0051] Comparative Example 2

[0052] The enteral nutritional composition contains 98.75 wt% of the complex fruit and vegetable powder and 1.25 wt% of sodium chloride, unlike Example 1.

[0053] Comparative Example 3

[0054] The enteral nutritional composition contains 90 wt% of the complex fruit and vegetable powder and 10 wt% of sodium chloride, unlike Example 1.

[0055] Example 4

[0056] Carbohydrate 42 parts, enteral nutritional composition (containing 95 wt% of the complex fruit and vegetable powder and 5 wt% of sodium citrate) 15 parts, vegetable oil fat powder 25 parts, concentrated whey protein 12 parts, complex mineral 5 parts, and complex vitamin 1 part. After weighing according to the formula, mixing is obtained.

[0057] The carbohydrate contains 69 wt% of the enzymatic rice powder and 31 wt% of the rice powder;

[0058] The complex fruit and vegetable powder contains 20 wt% of the apple powder, 10 wt% of the strawberry powder, 10 wt% of the carrot powder, 40 wt% of the pumpkin powder, 10 wt% of the broccoli powder, 5 wt% of the tomato powder, and 5 wt% of the kale powder;

[0059] The vegetable oil fat powder is composed of vegetable oil, emulsifier, and wall material. The wall material is grape syrup, the emulsifier is casein, mono- and di-glyceride fatty acid ester, and citric acid fatty acid glyceride, and the vegetable oil is corn oil, low erucic acid rapeseed oil, and coconut oil.

[0060] The complex mineral is potassium dihydrogen phosphate, calcium hydrogen phosphate, calcium carbonate, potassium chloride, potassium citrate, magnesium carbonate, ferric pyrophosphate, zinc gluconate, copper sulfate, manganese sulfate, potassium iodide, and sodium selenite. The mass ratio of each component is 0.5:1.5:0.5:0.4:0.6:0.3:0.03:0.03:0.001:0.007:0.00008:0.00003.

[0061] Vitamins include retinyl acetate, cholecalciferol, dl-alpha tocopherol acetate, thiamine hydrochloride, riboflavin, pyridoxine hydrochloride, cyanocobalamin, nicotinamide, folic acid, D-calcium pantothenate, L-sodium ascorbate and D-biotin; the mass ratio of each component is 0.006:0.004:0.015:0.0007:0.0007:0.0008:0.000002:0.006:0.0002:0.003:0.08:0.00002, respectively.

[0062] Comparative Example 4

[0063] Different from Example 4, 57 parts of carbohydrates were added, and no enteral nutritional composition was added, and the rest of the components and mass fractions were the same as those of Example 4.

[0064] Experimental Example 1

[0065] The complete nutritional formula food of Examples 1-4 and Comparative Examples 1-4 was added with 50℃ warm water to prepare a solution with a mass fraction of 21%, and the obtained solution was given a sensory score.

[0066] In order to effectively evaluate the improvement results of taste and flavor, a set of sensory analysis evaluation methods was established. First, according to the provisions of GB / T16291.2-2010, expert panelists were screened. Eight panelists with high sensitivity, discrimination, stability and repeatability were selected to form an evaluation and analysis team. The evaluation team developed a unified description vocabulary library through language, and then used a linear scale to evaluate the sensory characteristics of the sample.

[0067] The evaluators should not be too full before tasting, and should not eat foods with strong stimulation and affecting the evaluation results; cosmetics, perfumes, and powders with odors should not be used; and smoking should be avoided before evaluation. The evaluators tasted 20-30mL of sample each time, carefully evaluated each flavor dimension, and then swallowed, gave scores for each flavor dimension, and gave a preference for the overall product. The evaluation method and standard are as follows:

[0068] (1) Determine the scoring scale

[0069] Each flavor dimension of the product is divided into 6 grades, as shown in Table 2. Among them, the sensory characteristic index intensity increases from left to right.

[0070] Table 2 Sensory score table

[0071] Score 0 1 2 3 4 5 Intensity Absent Weak Moderate Strong Relatively strong Very strong

[0072] In addition to each flavor dimension, the overall evaluation of color, flavor and taste of the sample to be tested was carried out, and the preference evaluation grades are shown in Table 3.

[0073] Table 3 Preference evaluation score table

[0074] Score 1 2 3 4 5 Scale of evaluation Very poor Poor Average Good Very good

[0075] (2) Determine the vocabulary

[0076] Table 4 Descriptive vocabulary and definitions

[0077] Description words Definition Beany / milky flavor Similar to the taste of uncooked soy milk / long-stored milk powder Metallic taste A dry, astringent, sometimes tingling "electric shock" sensation and bitter taste produced on the tongue and palate. It can produce a blood-like sensory illusion in the mouth Sweetness A pleasant taste, usually perceived preferentially by the tip of the tongue, characterized like sucrose Saltiness Perceived mainly by the sides of the front of the tongue, characterized like common salt. Fruity-vegetal Having the aroma of natural fruits and vegetables

[0078] (3) Develop sensory answer sheets

[0079] Table 5 Sensory answer sheets

[0080] Item Intensity Beany / milky □ 0=none □1=slight □2=moderate □3=strong □4=stronger □5=very strong Metallic □ 0=none □1=slight □2=moderate □3=strong □4=stronger □5=very strong Sweetness □ 0=none □1=slight □2=moderate □3=strong □4=stronger □5=very strong Saltiness □ 0=none □1=slight □2=moderate □3=strong □4=stronger □5=very strong Fruity-vegetal □ 0=none □1=slight □2=moderate □3=strong □4=stronger □5=very strong Preference □1=very bad □2=bad □3=average □4=good □5=very good

[0081] The sensory evaluation results of Examples 1-3 and Comparative Examples 1-3 are shown in Table 5.

[0082] Table 6 Sensory evaluation results

[0083] Sample Sodium salt content in the composition (wt%) Fruity-vegetal average score Saltiness average score Preference Comparative Example 1 0 0.5 0 3 Comparative Example 2 1.25 1 0.5 3 Example 1 2.5 2 1 4 Example 2 5.0 3 1.5 4.5 Example 3 7.5 4 2 5 Comparative Example 3 10.0 4 3 3

[0084] As can be seen from Table 6, as the amount of sodium salt added increases, the fruit and vegetable flavor of the product gradually increases, but there is no difference when the sodium salt is 10.0wt% and 7.5wt%; as the amount of sodium added increases, the salty taste of the product gradually increases, and the salty taste is strong when the sodium is 10.0wt%; as the amount of sodium salt added increases, the overall preference of the product shows a trend of first increasing and then decreasing. It shows that sodium salt can improve the fruit and vegetable flavor of the product and mask the unpleasant flavor brought by minerals, but when the sodium salt is increased to a certain extent (10wt%), the preference of the product decreases due to the increase of salty taste, so only when the sodium salt is between 2.5wt% and 7.5wt%, the overall flavor of the product is better.

[0085] The sensory evaluation results of Example 4 and Comparative Example 4 are shown in Table 7.

[0086] Table 7 Sensory evaluation results

[0087] Item Example 4 Comparative Example 4 Beany / milky 1 4 Metallic 1 3 Sweetness 2 1 Saltiness 1.5 1.5 Fruity-vegetal 3 0 Preference 4.5 2

[0088] As can be seen from Table 6, the addition of fruit and vegetable powder can effectively reduce the unpleasant flavors such as fishy smell and metallic taste of minerals of the protein powder, and impart rich natural fruit and vegetable aroma to the product, significantly improving the mouthfeel and preference of the product.

[0089] Experimental Example 2

[0090] In order to further verify the mouthfeel preference and eating compliance of the product, a 30-day actual use test was conducted. After the end of the test (or the last day of withdrawal during the test), the subjects were asked to fill in the "acceptance test answer sheet" to test the mouthfeel preference of the product; the number of people in each group who can insist on using it for 30 days was counted respectively to confirm the eating compliance of the product.

[0091] Acceptance test is a method of emotional test, mainly used for testing the acceptance of consumers to the product, using 9-point hedonic scale to evaluate the preference of the product, counting the number of people who choose "like" and above, converting the hedonic scale into numerical value, and then performing statistical analysis, the analysis method is t test. The 9-point hedonic scale is shown in Table 8.

[0092] Table 8 Acceptance test answer sheet

[0093] Score 1 2 3 4 5 6 7 8 9 Evaluation result Very much disliked Much disliked Disliked Slightly disliked Average (neither liked nor disliked) Slightly liked Liked Much liked Very much liked

[0094] Test grouping: 30 people in each of the test group and the control group, respectively, eat the full nutritional formula food of example 4 and comparative example 4.

[0095] Intervention scheme: all subjects intake 1 bag (40g per bag) each time, twice a day; the product is consumed after being prepared with 150ml 50℃ warm water.

[0096] Test results:

[0097] 1. Taste preference

[0098] The proportion of consumers with acceptance test ≥7 points (like) in example 4 is 86%, and the proportion of consumers with acceptance test ≥7 points (like) in comparative example 4 is 54%, the taste preference of example 4 is significantly higher than that of comparative example 4 (t=1.9971, p<0.01)

[0099] 2. Compliance

[0100] There are 25 people who complete the use within 30 days in example 4, and the completion rate is as high as 83.3%, and only 10 people in comparative example 4 insist on completing, and the completion rate is only 33.3%. The compliance is improved by several times (the completion rate of the test group is 2.5 times that of the control group), which means that patients can better adhere to the nutrition support plan, thereby directly improving the rehabilitation effect and life quality, and avoiding the pain of forced tube feeding due to inability to take orally.

[0101] From the above examples, the present application provides a full nutritional formula food with improved taste and compliance and a preparation method thereof. The full nutritional formula food of the present application is natural in composition, which not only provides comprehensive and balanced daily nutritional support for the population, but also improves the taste and compliance.

[0102] The above is only the preferred embodiment of the present application, it should be pointed out that for ordinary skilled in the art, without departing from the principles of the present application, can make a number of improvements and refinements, these improvements and refinements should be considered as the protection scope of the present application.

Claims

1. An enteral nutrition composition for improving palatability and compliance, characterized in that, It includes the following components by weight percentage: 92.5-97.5% compound fruit and vegetable powder and 2.5-7.5% sodium salt.

2. The enteral nutrition composition according to claim 1, characterized in that, The compound fruit and vegetable powder is two or more of the following: pumpkin powder, apple powder, carrot powder, tomato powder, strawberry powder, broccoli powder, and kale powder.

3. The enteral nutrition composition according to claim 1, characterized in that, The sodium salt is one or more of sodium citrate, sodium chloride, disodium hydrogen phosphate, and sodium dihydrogen phosphate.

4. An enteral complete nutrition formula food for improving palatability and compliance, characterized in that, The product comprises the following components in parts by weight: 5-22 parts of the enteral nutrition composition according to any one of claims 1 to 3, 30-60 parts of carbohydrates, 10-40 parts of vegetable oil fat powder, 5-35 parts of protein, 0.1-15 parts of complex minerals, and 0.05-2 parts of complex vitamins.

5. The complete nutritional formula food according to claim 4, characterized in that, The carbohydrate is one or more of maltodextrin, starch, rice flour, millet flour, and yam flour.

6. The complete nutritional formula food according to claim 4, characterized in that, The vegetable oil fat powder is composed of vegetable oil, emulsifier and wall material; the wall material is one or more of maltodextrin, glucose syrup, oligomaltose and maltitol; the emulsifier is one or more of sodium caseinate, casein, citric acid fatty acid glycerides, mono- and diglycerides of fatty acids and caprylic and caprylic glycerides. The vegetable oil is one or more of the following: medium-chain triglycerides, docosahexaenoic acid (DHA) oil, eicosapentaenoic acid (EPA) oil, arachidonic acid (RAA) oil, 1,3-dioleoyl-2-palmitoyl triglyceride, rapeseed oil, low-erucic acid rapeseed oil, corn oil, soybean oil, sunflower seed oil, high-oleic sunflower seed oil, peanut oil, high-oleic acid peanut oil, palm oil, palm sap oil, palm kernel oil, olive oil, coconut oil, flaxseed oil, safflower seed oil, walnut oil, and peony seed oil.

7. The complete nutritional formula food according to claim 4, characterized in that, The protein is one or more of whey protein, soy protein, casein, milk protein, and yeast protein.

8. The complete nutritional formula food according to claim 4, characterized in that, The composite minerals include potassium, calcium, magnesium, iron, zinc, copper, manganese, iodine, and selenium; the mass ratio of each component is 0~5:0.2~6:0.1~2:0.01~1:0.01~1:0~0.5:0~0.5:0~0.1:0~0.

1.

9. The complete nutritional formula food according to claim 4, characterized in that, The vitamins include retinyl acetate, cholecalciferol, dl-α-tocopherol acetate, thiamine hydrochloride, riboflavin, pyridoxine hydrochloride, cyanocobalamin, nicotinamide, folic acid, D-calcium pantothenate, L-sodium ascorbate, and D-biotin; the mass ratio of each component is 0.006:0.004:0.015:0.0007:0.0007:0.0008:0.000002:0.006:0.0002:0.003:0.08:0.00002.

10. A method for preparing a complete nutritional formula food according to any one of claims 4 to 9, characterized in that, The enteral nutrition formula is prepared by mixing enteral nutrition components, carbohydrates, vegetable oil fat powder, protein, complex minerals, and complex vitamins.