Multi-nutrient nano-emulsion and preparation method thereof

Abstract

The invention belongs to the technical field of food, and particularly relates to a multi-nutrient nano-emulsion and a preparation method thereof, and the multi-nutrient nano-emulsion comprises the following raw materials in parts by weight: 2-7 parts of seaweed meal, 6-10 parts of soluble organic calcium salt, 3-6 parts of taurine, 3-7 parts of magnesium carbonate, 0.2-0.6 part of soluble ferric salt, 2-8 parts of anthocyanin, 0.5-4 parts of zinc-enriched yeast, 8.8-20.8 parts of auxiliary materials and 55-85 parts of water. The multi-nutrient nano-emulsion disclosed by the invention is rich in multiple nutrients, high in nutrient content, strong in stability, high in bioavailability and stronger in overall efficacy of a product. The preparation method provided by the invention is simple, and the water-insoluble nutrient is subjected to shearing pretreatment to prepare the micron emulsion, so that the dissolution rate of the nutrient is remarkably improved; meanwhile, a particle size control technology is adopted, so that the product uniformity is higher, the product stability is better, the shelf life is prolonged by nearly 4 months, and the bioavailability is higher.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a multinutrient nanoemulsion and its preparation method. Background Technology

[0002] Currently, nutritional supplement emulsions on the market mainly suffer from the drawbacks of limited nutrient function and low content. The nutrients are primarily classified into four categories: calcium, magnesium, iron, and zinc, all of which are mineral nutrients, resulting in a limited range of nutrient types. Furthermore, the compounds used to supplement mineral nutrients have low solubility, are difficult to dissolve, and are prone to reactions with each other, leading to low levels of effective mineral nutrients in the products.

[0003] Therefore, in order to overcome the above-mentioned technical defects, there is an urgent need to provide a nutrient emulsion that is rich in multiple nutrients, has a high nutrient content, good stability, and high bioavailability. Summary of the Invention

[0004] The purpose of this invention is to provide a multinutrient nanoemulsion and its preparation method. The multinutrient nanoemulsion is rich in multiple nutrients, has a high nutrient content, strong stability, high bioavailability, and stronger overall product efficacy.

[0005] This invention provides a multinutrient nanoemulsion, the raw materials of which include the following parts by weight: 2-7 parts seaweed powder, 6-10 parts soluble organic calcium salt, 3-6 parts taurine, 3-7 parts magnesium carbonate, 0.2-0.6 parts soluble iron salt, 2-8 parts anthocyanins, 0.5-4 parts zinc-rich yeast, 8.8-20.8 parts excipients, and 55-85 parts water.

[0006] As a preferred embodiment, the soluble organic calcium salt comprises: calcium citrate and / or calcium gluconate; The soluble iron salt includes at least one of the following: ferrous gluconate, ferric pyrophosphate, and ferric ammonium citrate; The anthocyanins include at least one of the following: blueberry anthocyanins, cranberry anthocyanins, and elderberry anthocyanins; The excipients include at least one of the following: prebiotics, fruit flavoring powder, concentrated fruit juice, acidity regulators, and edible flavorings.

[0007] As a preferred embodiment, the 8.8-20.8 parts of excipients include: 3-7 parts of prebiotics, 0.1-2 parts of fruit flavoring powder, 5-10 parts of concentrated fruit juice, 0.3-0.8 parts of acidity regulator, and 0.4-1 parts of edible flavoring.

[0008] As a preferred embodiment, the prebiotic includes at least one of the following: xylitol, trehalose, and fructooligosaccharides; The fruit-flavored powder includes at least one of the following: strawberry powder, apple powder, and orange powder; The concentrated fruit juice includes at least one of the following: concentrated apple juice, concentrated strawberry juice, and concentrated orange juice; The acidity regulators include citric acid and / or DL-malic acid.

[0009] This invention provides a method for preparing the above-mentioned multinutrient nanoemulsion, comprising the following steps: mixing magnesium carbonate and a first portion of water, and shearing to obtain a magnesium carbonate emulsion; wherein the particle size D50 of the magnesium carbonate emulsion is ≤5.0μm; mixing taurine and a second portion of water, adding to the magnesium carbonate emulsion, and heating and circulating until the reactants are clear and transparent to obtain a magnesium taurate emulsion. Seaweed powder, soluble organic calcium salt, and water (the third part) are mixed and sheared to obtain a double calcium micron emulsion; the particle size D50 of the double calcium micron emulsion is ≤4.2μm. Magnesium taurine emulsion, dicalcium micron emulsion, soluble iron salt, anthocyanins, zinc-enriched yeast, excipients, and remaining water were mixed and subjected to shearing and high-pressure homogenization to obtain a multinutrient nanoemulsion.

[0010] As a preferred embodiment, the shearing speed is 10,000 to 15,000 rpm and the shearing frequency is 10 to 30 Hz.

[0011] As a preferred embodiment, the temperature of the second part of water is 70~80℃; the addition rate of the magnesium carbonate emulsion is 1~1.2L / min; the pH of the heating cycle is 7.2~7.8, the heating cycle temperature is 70~80℃, and the heating cycle time is 1.5~2h.

[0012] As a preferred embodiment, the pressure of the high-pressure homogenization is 20~25MPa, the feed rate during high-pressure homogenization is 10~20L / h, the number of high-pressure homogenizations is 2~3, the time for each high-pressure homogenization is 10~30min, and the interval between two adjacent high-pressure homogenizations is 15~25min.

[0013] As a preferred embodiment, the high-pressure homogenization process further includes: colloid milling and sterilization; the milling speed is 2000~4000 rpm, and the milling time is 2~3 min; the sterilization temperature is 90~120℃, and the sterilization time is 20~40 min.

[0014] As a preferred embodiment, the anthocyanin comprises anthocyanin concentrate; The method for preparing the anthocyanin concentrate includes: extracting anthocyanin-rich berries with citric acid aqueous solution, extracting 3 to 5 times, each extraction lasting 2 to 4 hours, combining the extracts, filtering and concentrating until the soluble solids content (Brix) is 25% to 35%, to obtain the anthocyanin concentrate.

[0015] Beneficial Effects: This invention provides a multi-nutrient nanoemulsion. The raw materials of the multi-nutrient nanoemulsion include the following parts by weight: 2-7 parts seaweed powder, 6-10 parts soluble organic calcium salt, 3-6 parts taurine, 3-7 parts magnesium carbonate, 0.2-0.6 parts soluble iron salt, 2-8 parts anthocyanins, 0.5-4 parts zinc-enriched yeast, 8.8-20.8 parts excipients, and 55-85 parts water. This invention utilizes the combination of taurine and magnesium carbonate to generate magnesium taurate, which is more easily absorbed by the human body; it leverages the synergistic effect of seaweed calcium in seaweed powder and soluble organic calcium salt to significantly increase the calcium nutrient content; and it adds naturally sourced zinc and anthocyanins to achieve a synergistic effect of multiple nutrients, improving bioavailability and further enhancing the overall efficacy and market competitiveness of the product.

[0016] This invention provides a method for preparing the aforementioned multinutrient nanoemulsion, comprising the following steps: mixing magnesium carbonate and a first portion of water, and shearing to obtain a magnesium carbonate emulsion; the particle size D50 of the magnesium carbonate emulsion is ≤5.0 μm; mixing taurine and a second portion of water, adding to the magnesium carbonate emulsion, and heating and circulating until the reaction mixture becomes clear and transparent to obtain a magnesium taurate emulsion; mixing seaweed powder, soluble organic calcium salt, and a third portion of water, and shearing to obtain a double calcium microemulsion; the particle size D50 of the double calcium microemulsion is ≤4.2 μm; mixing the magnesium taurate emulsion, the double calcium microemulsion, soluble iron salt, anthocyanins, zinc-enriched yeast, excipients, and the remaining water, and shearing and high-pressure homogenization to obtain the multinutrient nanoemulsion. The preparation method provided by this invention is simple, and prepares microemulsions from water-poorly soluble nutrients through shearing pretreatment, achieving a balance in stability and significantly improving the solubility of nutrients. Simultaneously, particle size control technology is employed to prepare more uniformly distributed nanoemulsions, resulting in products with particle sizes less than 400 nm. Compared to conventional microencapsulated emulsions, these products exhibit higher homogeneity, better stability, an extended shelf life of nearly four months, and higher bioavailability. In the preparation method described in this invention, the loss rate of nutrients such as vitamins and anthocyanins is minimal, the content of effective nutrients is higher, the selection of raw materials is more flexible, and the prepared multi-nutrient emulsion exhibits superior uniformity of nutrients, higher bioavailability (absorption rate), stronger overall functionality, and wider applicability. Attached Figure Description

[0017] Figure 1 The results show the particle size determination of the multinutrient nanoemulsion in Example 1. Detailed Implementation

[0018] This invention provides a multinutrient nanoemulsion, the raw materials of which include the following parts by weight: 2-7 parts seaweed powder, 6-10 parts soluble organic calcium salt, 3-6 parts taurine, 3-7 parts magnesium carbonate, 0.2-0.6 parts soluble iron salt, 2-8 parts anthocyanins, 0.5-4 parts zinc-rich yeast, 8.8-20.8 parts excipients, and 55-85 parts water.

[0019] Unless otherwise specified, the present invention does not have special requirements for the raw materials used, and commercially available products known to those skilled in the art can be used.

[0020] In the raw materials of the multinutrient nanoemulsion of the present invention, by weight, seaweed powder is in any value within the range of 2 to 7 parts, for example, 2, 3, 4, 5, 6, or 7 parts; and soluble organic calcium salt is in any value within the range of 6 to 10 parts, for example, 6, 7, 8, 9, or 10 parts. As a preferred embodiment, the soluble organic calcium salt includes: calcium citrate and / or calcium gluconate. Seaweed powder is a natural calcium nutrient, and soluble organic calcium salt is an organic calcium nutrient. The synergistic effect of seaweed calcium in seaweed powder and soluble organic calcium salt can significantly increase the calcium nutrient content. In the raw materials of the multinutrient nanoemulsion of the present invention, by weight, taurine is in any value within the range of 3 to 6 parts, for example, 3, 4, 5, or 6 parts; and magnesium carbonate is in any value within the range of 3 to 7 parts, for example, 3, 4, 5, 6, or 7 parts. Through the compounding of taurine and magnesium carbonate, magnesium taurine, which is more easily absorbed by the human body, is generated. In the raw materials of the multinutrient nanoemulsion of the present invention, the soluble iron salt comprises any value within the range of 0.2 to 0.6 parts by weight, for example, 0.2, 0.3, 0.4, 0.5, or 0.6 parts; the soluble iron salt is an iron nutrient. As a preferred embodiment, the soluble iron salt includes at least one of the following: ferrous gluconate, ferric pyrophosphate, and ferric ammonium citrate. In the raw materials of the multinutrient nanoemulsion of the present invention, the anthocyanin comprises any value within the range of 2 to 8 parts by weight, for example, 2, 3, 4, 5, 6, 7, or 8 parts. As a preferred embodiment, the anthocyanin includes at least one of the following: blueberry anthocyanin, cranberry anthocyanin, and elderberry anthocyanin; in the preparation process, the anthocyanin includes: anthocyanin concentrate. In the raw materials of the multinutrient nanoemulsion of the present invention, the zinc-enriched yeast comprises any value within the range of 0.5 to 4 parts by weight, for example, 0.5, 1, 2, 3, or 4 parts. Zinc-enriched yeast contains zinc from a natural source, making it easier to absorb. It also contains natural anthocyanins, which enable multiple nutrients to work synergistically, improving bioavailability and further enhancing the overall efficacy and market competitiveness of the product.

[0021] In the raw materials of the multinutrient nanoemulsion of the present invention, the excipients are any value within the range of 8.8 to 20.8 parts by weight, for example, 8.8, 9.3, 9.4, 9.9, 10.7, 11.2, 11.8, 12.8, 13.3, 13.6, 13.8, 14.3, 14.7, 14.9, 15.2, 15.8, 16.3, 16.8, 17.8, 18.4, 18.9, 19.7, 20.2, 20.3, or 20.8 parts. As a preferred embodiment, the excipients include at least one of the following: prebiotics, fruit flavoring powder, concentrated fruit juice, acidity regulators, and edible flavorings. In the 8.8 to 20.8 parts of excipients of the present invention, the prebiotics can be any value within the range of 3 to 7 parts, for example, 3, 4, 5, 6, or 7 parts. In a preferred embodiment, the prebiotic includes at least one of the following: xylitol, trehalose, and fructooligosaccharides. Prebiotics can increase sweetness and also serve as dietary supplements, improving the intestinal environment and assisting in metabolic regulation. In the 8.8-20.8 parts of excipients of this invention, the fruit-flavored powder can be any value within the range of 0.1-2 parts, for example, 0.1, 0.5, 1, 1.5, or 2 parts, and the concentrated fruit juice can be any value within the range of 5-10 parts, for example, 5, 6, 7, 8, 9, or 10 parts. In a preferred embodiment, the fruit-flavored powder includes at least one of the following: strawberry powder, apple powder, and orange powder; the concentrated fruit juice includes at least one of the following: concentrated apple juice, concentrated strawberry juice, and concentrated orange juice. The fruit-flavored powder and concentrated fruit juice, as flavoring substances, can enrich the flavor of the multi-nutrient nanoemulsion. In the 8.8-20.8 parts of excipients described in this invention, the acidity regulator can be any value within the range of 0.3-0.8 parts, for example, 0.3, 0.4, 0.5, 0.6, 0.7, or 0.8 parts; the edible flavoring can be any value within the range of 0.4-1 parts, for example, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, or 1 part. As a preferred embodiment, the acidity regulator includes citric acid and / or DL-malic acid. The acidity regulator and edible flavoring can adjust the flavor and increase product acceptability. In the raw materials of the multinutrient nanoemulsion described in this invention, water includes any value within the range of 55-85 parts, for example, 55, 60, 65, 70, 75, 80, or 85 parts. In the preparation method of this invention, water is used in multiple applications.

[0022] In a specific embodiment of the present invention, the raw materials of the multinutrient nanoemulsion may include the following parts by weight: 5 parts seaweed powder, 7 parts calcium citrate, 5 parts taurine, 5 parts magnesium carbonate, 0.4 parts ferrous gluconate, 6 parts blueberry anthocyanin concentrate, 2 parts edible yeast powder (zinc-enriched type), 0.1 parts strawberry powder, 5 parts prebiotics, 8 parts concentrated apple juice, 0.5 parts acidity regulator, 0.6 parts edible flavoring, and 75 parts water. In another embodiment of the present invention, the raw materials of the multinutrient nanoemulsion may include the following parts by weight: 6 parts seaweed powder, 6 parts calcium citrate, 6 parts taurine, 5 parts magnesium carbonate, 0.4 parts ferrous gluconate, 6 parts blueberry anthocyanin concentrate, 3 parts edible yeast powder (zinc-enriched type), 0.1 parts strawberry powder, 5 parts prebiotics, 8 parts concentrated apple juice, 0.5 parts acidity regulator, 0.8 parts edible flavoring, and 78 parts water. In another embodiment of the present invention, the raw materials of the multinutrient nanoemulsion may further include the following raw materials in parts by weight: 5 parts seaweed powder, 7 parts calcium citrate, 6 parts taurine, 7 parts magnesium carbonate, 0.5 parts ferrous gluconate, 5.5 parts blueberry anthocyanins, 4 parts edible yeast powder (zinc-enriched type), 0.5 parts strawberry powder, 6 parts prebiotics, 7 parts concentrated apple juice, 0.55 parts acidity regulator, 0.8 parts edible flavoring, and 73 parts water.

[0023] This invention provides a method for preparing the above-mentioned multinutrient nanoemulsion, comprising the following steps: mixing magnesium carbonate and a first portion of water, and shearing to obtain a magnesium carbonate emulsion; the particle size D50 of the magnesium carbonate emulsion is ≤5.0μm; mixing taurine and a second portion of water, adding the magnesium carbonate emulsion, and heating and circulating until the reactants are clear and transparent to obtain a magnesium taurate emulsion; mixing seaweed powder, soluble organic calcium salt, and a third portion of water, and shearing to obtain a double calcium microemulsion; the particle size D50 of the double calcium microemulsion is ≤4.2μm; mixing the magnesium taurate emulsion, the double calcium microemulsion, soluble iron salt, anthocyanins, zinc-rich yeast, excipients, and the remaining water, and shearing and high-pressure homogenization to obtain a multinutrient nanoemulsion.

[0024] This invention involves mixing magnesium carbonate and a first portion of water, followed by shearing to obtain a magnesium carbonate emulsion; the particle size D50 of the magnesium carbonate emulsion is ≤5.0 μm. During mixing, the mass ratio of magnesium carbonate to the first portion of water can be any value within the range of 3~7:25~35, for example, 3:25, 3:30, 3:35, 4:25, 4:30, 4:35, 5:25, 5:30, 5:35, 6:25, 6:30, 6:35, 7:25, 7:30, or 7:35. The temperature of the first portion of water can be any value within the range of 20~30℃, for example, 20, 22, 24, 26, 28, or 30℃. The shearing speed described in this invention can be any value within the range of 10,000 to 15,000 rpm, for example, 10,000, 11,000, 12,000, 13,000, 14,000, or 15,000 rpm; the shearing frequency can be any value within the range of 10 to 30 Hz, for example, 10, 15, 20, 25, or 30 Hz. The shearing can be performed in multiple stages, and the number of shearing operations described in this invention can be any value within the range of 2 to 4 stages, for example, 2, 3, or 4 stages; the duration of each shearing operation can be any value within the range of 1 to 3 minutes, for example, 1, 1.5, 2, 2.5, or 3 minutes; the interval between two adjacent shearing operations can be any value within the range of 0.5 to 3 minutes, for example, 0.5, 1, 2, or 3 minutes. By shearing, the particle size in the emulsion is reduced, improving the uniformity of particle size, thereby significantly improving the stability and bioavailability of the emulsion.

[0025] This invention mixes taurine with a second portion of water, preferably while stirring. During mixing, the mass ratio of taurine to water is any value within the range of 3-6:5-15, for example, 3:5, 3:10, 3:15, 4:5, 4:10, 4:15, 5:5, 5:10, 5:15, 6:5, 6:10, or 6:15. The temperature of the second portion of water is any value within the range of 70-80℃, for example, 70, 72, 74, 76, 78, or 80℃. Heating the water accelerates the dissolution of taurine, resulting in a more complete dissolution and reaction. After the taurine is completely dissolved, magnesium carbonate emulsion is added and heated and circulated. In this invention, the heating and circulation refers to pumping the liquid from the bottom of the tank, passing it through a pipe, and returning it to the top of the tank for circulation; the heating and circulation is simultaneous heating and circulation. In this invention, the addition rate of the magnesium carbonate emulsion can be any value within the range of 1~1.2 L / min, for example, 1, 1.1, or 1.2 L / min. The pH of the heating cycle in this invention can be any value within the range of 7.2~7.8, for example, 7.2, 7.4, 7.6, or 7.8; the reaction yield is optimal within this pH range. The temperature of the heating cycle in this invention can be any value within the range of 70~80℃, for example, 70, 73, 75, 77, or 80℃; the reaction is more complete at this temperature, while also reducing impurity content; the heating cycle time can be any value within the range of 1.5~2 h, for example, 1.5, 1.6, 1.7, 1.8, 1.9, or 2 h. The process continues until the reactants are clear and transparent, yielding a magnesium taurate emulsion; the reactants are the magnesium taurate emulsion. Magnesium carbonate is poorly soluble, while taurine is easily soluble. This invention first prepares a magnesium carbonate emulsion to reduce the size of the magnesium carbonate particles, forming a homogeneous solution, before adding taurine, which improves the efficiency of the synthesis reaction. In the preparation of this invention, taurine and magnesium carbonate are compounded to form magnesium taurine emulsion. The resulting multinutrient nanoemulsion has a higher absorption rate than adding taurine or magnesium salt alone, which can significantly improve bioavailability.

[0026] This invention mixes seaweed powder, soluble organic calcium salts, and water (a third component), preferably while mixing and stirring, followed by shearing to obtain a double-calcium micronized emulsion. This shearing emulsification process emulsifies calcium minerals with low solubility, forming an emulsion that significantly increases the calcium content compared to traditional calcium supplement drinks. The mass ratio of the total amount of seaweed powder and soluble organic calcium salts to the water (a third component) can be any value within the range of 8-17:20-30, for example, 8:20, 8:25, 8:30, 10:20, 10:25, 10:30, 12:20, 12:25, 12:30, 15:20, 15:25, 15:30, 17:20, 17:25, or 17:30. The temperature of the water (a third component) can be any value within the range of 20-30°C, for example, 20, 22, 24, 26, 28, or 30°C. The particle size D50 of the dual-calcium micron emulsion described in this invention is ≤4.2μm. The particle size can be detected by a particle size analyzer, and the shearing rate, number of shearing cycles, and time can be finely adjusted to achieve the required particle size. The shearing parameters are limited as above and will not be repeated here.

[0027] In a preferred embodiment, the anthocyanins comprise an anthocyanin concentrate. The present invention preferably uses an aqueous citric acid solution to extract anthocyanins from berries rich in anthocyanins; the berries can be first washed and crushed to make berry pulp. In a preferred embodiment, the berries of the present invention include at least one of the following: blueberries, cranberries, and elderberries. The pH of the aqueous citric acid solution of the present invention can be any value within the range of 2.8 to 3.4, for example, 2.8, 3.0, 3.2, or 3.4; the added mass of the aqueous citric acid solution can be any value within the range of 3% to 6% of the berry mass, for example, 3%, 4%, 5%, or 6%; the aqueous citric acid solution acts as a color protectant, preventing anthocyanin loss. The number of extractions of the present invention can be any value within the range of 3 to 5 times, for example, 3, 4, or 5 times; the extraction time for each extraction can be any value within the range of 2 to 4 hours, for example, 2, 3, or 4 hours. In a preferred embodiment, water needs to be added during the first extraction. The mass ratio of berries to water can be any value within the range of 1:3 to 5, such as 1:3, 1:4, or 1:5. After the first extraction, the extract is collected, and water is added to the residue for a second extraction. During the second extraction, the mass ratio of berries to water can be any value within the range of 1:2 to 3, such as 1:2, 1:2.5, or 1:3. After the second extraction, the extract is collected, and the next extraction is performed following the steps of the second extraction. After extraction, the extracts are preferably combined and filtered and concentrated until the soluble solids content (Brix) is 25% to 35%, yielding anthocyanin concentrate. In a preferred embodiment, the filtration of this invention includes: coarse filtration, secondary filtration, and macroporous resin column filtration. The coarse filtration of this invention can use a 90-110 mesh filter, such as 90, 100, or 110 mesh. The secondary filtration of this invention preferably uses a 0.5-2.0 μm filter, such as 0.5, 1.0, 1.5, or 2.0 μm. When filtering with the macroporous resin column described in this invention, the flow rate onto the column can be 0.5~2.0 BV / h, for example, 0.5, 1.0, 1.5, or 2.0 BV / h; elution can be performed using an aqueous ethanol solution with a mass fraction of 40%~60%, for example, 40%, 50%, or 60%; the washing volume can be 6~8 BV, for example, 6, 7, or 8 BV. The soluble solids content (Brix) in the blueberry anthocyanin concentrate described in this invention can be any value within the range of 25%~35%, for example, 25%, 27%, 29%, 32%, or 35%. The anthocyanin content in the blueberry anthocyanin concentrate obtained by the method described in this invention is ≥9%. Natural anthocyanins are more easily absorbed as nutrients.

[0028] After obtaining magnesium taurine emulsion and magnesium taurine emulsion, this invention mixes the magnesium taurine emulsion, dicalcium micron emulsion, soluble iron salt, anthocyanin concentrate, zinc-enriched yeast, excipients, and remaining water, and then performs shearing and high-pressure homogenization to obtain a multinutrient nanoemulsion. Firstly, the magnesium taurine emulsion is prepared by compounding taurine and magnesium, and the dicalcium micron emulsion is prepared by preparing calcium salt, which can significantly improve the solubility of magnesium and calcium; and even when the added amount is relatively large, it can still be compatible with other substances, increasing the solubility of each nutrient. The shearing parameters are limited as above and will not be repeated here. The pressure of the high-pressure homogenization described in this invention can be any value within the range of 20~25 MPa, for example, 20, 21, 22, 23, 24 or 25 MPa; the feed rate during high-pressure homogenization can be any value within the range of 10~20 L / h, for example, 10, 12, 14, 16, 18 or 20 L / h; the number of high-pressure homogenizations can be 2~3 times, and the time for each high-pressure homogenization can be any value within the range of 10~30 min, for example, 10, 20 or 30 min; the interval between two adjacent high-pressure homogenizations can be any value within the range of 15~25 min, for example, 15, 20 or 25 min. The fragrance in the excipients can be added after high-pressure homogenization, and preferably after adding the fragrance, colloid milling and sterilization are performed. The grinding speed described in this invention can be any value within the range of 2000~4000 rpm, for example, 2000, 3000 or 4000 rpm; the grinding time can be any value within the range of 2~3 min, for example, 2, 2.5 or 3 min. The sterilization temperature described in this invention can be any value within the range of 90~120℃, such as 90, 95, 100, 105, 110, 115 or 120℃, and the sterilization time can be any value within the range of 20~40min, such as 20, 25, 30, 35 or 40min.

[0029] To further illustrate the present invention, the following detailed description of a multinutrient nanoemulsion and its preparation method provided by the present invention is provided in conjunction with embodiments, but these should not be construed as limiting the scope of protection of the present invention.

[0030] Example 1 Ingredients: 5g seaweed powder, 7g calcium citrate, 5g taurine, 5g magnesium carbonate, 0.4g ferrous gluconate, 6g blueberry anthocyanin concentrate, 2g zinc-enriched edible yeast powder (Angel), 0.1g strawberry powder, 5g prebiotics, 8g concentrated apple juice, 0.5g citric acid (acidity regulator), 0.6g edible flavoring, and 75g water.

[0031] Example 2 Ingredients: 6g seaweed powder, 6g calcium citrate, 6g taurine, 5g magnesium carbonate, 0.4g ferrous gluconate, 6g blueberry anthocyanin concentrate, 3g zinc-enriched edible yeast powder, 0.1g strawberry powder, 5g prebiotics, 8g concentrated apple juice, 0.5g citric acid (acidity regulator), 0.8g edible flavoring, and 78g water.

[0032] Example 3 Ingredients: 5g seaweed powder, 7g calcium citrate, 6g taurine, 7g magnesium carbonate, 0.5g ferrous gluconate, 5.5g blueberry anthocyanins, 4g zinc-enriched edible yeast powder, 0.5g strawberry powder, 6g prebiotics, 7g concentrated apple juice, 0.55g citric acid (acidity regulator), 0.8g edible flavoring, and 73g water.

[0033] Example 4 The preparation method is as follows, using the same raw materials as in Example 1: (1) Preparation of magnesium taurine emulsion: Take 30g of purified water at room temperature (22℃), add 5g of magnesium carbonate to the purified water while stirring, and shear it with a shearing machine at a shearing frequency of 20Hz and a shearing speed of 12000rpm. Shear twice, each shearing time is 2min, and the interval between two adjacent shearings is 1min, so that the particle size D50 is controlled within 5.0μm to obtain magnesium carbonate emulsion; then take 10g of purified water and heat it to 70℃, add 5g of taurine while stirring, and after the taurine is completely dissolved, start the heating cycle and slowly add magnesium carbonate emulsion at a rate of 1L / min. The pH is controlled at 7.2, and the temperature is kept at 70℃ for 2h until the reactants are clear and transparent and the reaction is complete to obtain magnesium taurine emulsion (reactant). (2) Preparation of double calcium micron emulsion: Take 25g of purified water at room temperature (22℃), add 5g of seaweed powder and 7g of calcium citrate to the purified water while stirring. Shear the mixture using a shearing machine at a shearing frequency of 20Hz and a shearing speed of 12000rpm for 3 shearings, each shearing time is 2min, and the interval between two adjacent shearings is 1min, so that the particle size D50 is controlled within 4.2μm to obtain double calcium micron emulsion; (3) Preparation of blueberry anthocyanin concentrate: 100g of blueberries were washed and crushed to obtain blueberry berries; 3g of citric acid aqueous solution (pH 3.0) at room temperature (22℃) was added to the blueberry berries, and about 300g of purified water was added. The mixture was stirred and extracted for 3h. After separating the extract, 200g of purified water was added for a second extraction. After separating the extract, the same ratio was used for subsequent extractions. After 4 extractions, the extracts were combined and coarsely filtered through a 100-mesh filter, and then filtered twice through a 1.0μm filter to obtain blueberry anthocyanin extract; the blueberry anthocyanin extract was added to a macroporous resin column, and the flow rate was controlled at 1.0 BV / h. The column was then eluted with 50% ethanol aqueous solution with a elution volume of 7 BV. The eluent was collected and concentrated to a soluble solids content of Brix 29% to obtain blueberry anthocyanin concentrate with an anthocyanin content of 9.2%; (4) Preparation of multinutrient nanoemulsion: Take 10g of purified water, add magnesium taurine emulsion, double calcium micron calcium emulsion, and then slowly add 0.4g of ferrous gluconate, 6 parts of blueberry anthocyanin concentrate, 2g of edible yeast powder (zinc-rich type), 0.1g of strawberry powder, 5g of prebiotics, 8g of concentrated apple juice and 0.5g of citric acid (acidity regulator), stirring while adding; then use a high shear disperser to emulsify the mixture, the temperature of the mixture is controlled at 25℃, the shear frequency is 20Hz, the shear speed is 12000rpm, the shearing is performed twice, the shearing time is 2min for each shearing, and the two adjacent shearing times are 2min. Shearing interval of 1 min, particle size controlled within 2.5 μm, yielding submicron emulsion; using a high-pressure homogenizer, the above submicron emulsion is homogenized at a homogenization pressure of 20 MPa and a feed rate of 10 L / h, with cooling water used during homogenization, and homogenization is performed twice to obtain nutrient nanoemulsion with a particle size of 0.1~0.4 μm; 0.6 g of edible flavoring is added to the nutrient nanoemulsion while stirring, and then the mixture is dispersed evenly in a colloid mill (3000 rpm, 3 min), and sterilized at 105℃ for 30 min to obtain multinutrient nanoemulsion.

[0034] Example 5 The preparation method is as follows, using the same raw materials as in Example 2: (1) Preparation of magnesium taurine emulsion: Take 35g of purified water at room temperature (25℃), add 6g of magnesium carbonate to the purified water while stirring, and shear it with a shearing machine at a shearing frequency of 20Hz and a shearing speed of 12000rpm. Shear twice, each shearing time is 2min, and the interval between two adjacent shearings is 1min, so that the particle size D50 is controlled within 5.0μm to obtain magnesium carbonate emulsion; then take 10g of purified water and heat it to 75℃, add 5g of taurine while stirring, and after the taurine is completely dissolved, turn on the heating cycle and slowly add magnesium carbonate emulsion at a rate of 1.2L / min. The pH is controlled at 7.5, and the temperature is kept at 75℃ for 1.5h until the reactants are clear and transparent and the reaction is complete to obtain magnesium taurine emulsion (reactant). (2) Preparation of double calcium micron emulsion: Take 23g of purified water at room temperature (25℃), add 6g of seaweed powder and 6g of calcium citrate to the purified water while stirring. Shear the mixture using a shearing machine at a frequency of 20Hz and a speed of 12000rpm for 3 shearings, each shearing time being 2min and the interval between two adjacent shearings being 1min, so that the particle size D50 is controlled within 4.2μm to obtain double calcium micron emulsion; (3) Preparation of blueberry anthocyanin concentrate: 100g of blueberries were washed and crushed to obtain blueberry berries; 5g of citric acid aqueous solution (pH 3.0) at room temperature (25℃) was added to the blueberry berries, and 400g of purified water was added. The mixture was stirred and extracted for 3h. After separating the extract, 250g of purified water was added for a second extraction. After separating the extract, the same ratio was used for subsequent extractions. The extraction was repeated 4 times. After extraction, the extracts were combined, coarsely filtered through a 100-mesh filter, and then filtered twice through a 1.0μm filter to obtain blueberry anthocyanin extract; the blueberry anthocyanin extract was added to a macroporous resin column, and the flow rate was controlled at 1.2 BV / h. The column was then eluted with 50% ethanol aqueous solution with a elution volume of 7 BV. The eluent was collected and concentrated to a soluble solids content of Brix 30.5% to obtain blueberry anthocyanin concentrate with an anthocyanin content of 9.2%; (4) Preparation of multinutrient nanoemulsion: Take 10g of purified water, add magnesium taurine emulsion, micronized calcium emulsion, and then slowly add 0.4g of ferrous gluconate, 6g of blueberry anthocyanins, 3g of zinc-rich edible yeast powder, 0.1g of strawberry powder, 5g of prebiotics, 8g of concentrated apple juice and 0.5g of citric acid (acidity regulator), stirring while adding; then use a high-shear disperser to emulsify the mixture, the temperature of the mixture is controlled at 30℃, the shear frequency is 20Hz, the shear speed is 12000rpm, the number of shearings is 2, the shearing time is 2min for each shearing, and the interval between two adjacent shearings is For 1 minute, the particle size is controlled within 2.5 μm to obtain a submicron emulsion. Using a high-pressure homogenizer, the above submicron emulsion is homogenized at a homogenization pressure of 23 MPa and a feed rate of 15 L / h. Cooling is carried out during the homogenization process with chilled water. The homogenization is performed twice to obtain a nutrient nanoemulsion with a particle size of 0.1~0.4 μm. 0.8 parts of edible flavoring are added to the nutrient nanoemulsion while stirring. The mixture is then dispersed evenly in a colloid mill (3000 rpm, 2.5 min). After sterilization at 105℃ for 30 min, a multi-nutrient nanoemulsion is obtained.

[0035] Example 6 The preparation method is as follows, using the same raw materials as in Example 3: (1) Preparation of magnesium taurine micron emulsion: Take 35g of purified water at room temperature (22℃), add 7g of magnesium carbonate to the purified water while stirring, and shear it with a shearing machine at a shearing frequency of 20Hz and a shearing speed of 12000rpm. Shear twice, each shearing time is 2min, and the interval between two adjacent shearings is 1min, so that the particle size D50 is controlled within 5.0μm to obtain magnesium carbonate emulsion; then take 10g of purified water and heat it to 76℃, add 6g of taurine while stirring, and after the taurine is completely dissolved, start the heating cycle and slowly add magnesium carbonate emulsion at a rate of 1.2L / min. The pH is controlled at 7.8, and the temperature is kept at 77℃ for 2h until the reactants are clear and transparent and the reaction is complete to obtain magnesium taurine emulsion (reactant). (2) Preparation of double calcium micron emulsion: Take 20g of purified water at room temperature (22℃), add 5g of seaweed powder and 7g of calcium citrate to the purified water while stirring, and shear it through a shearing machine at a shearing frequency of 20Hz and a shearing speed of 12000rpm for 3 shearings, each shearing time is 2min, and the interval between two adjacent shearings is 1min, so that the particle size D50 is controlled within 4.2μm to obtain double calcium micron emulsion; (3) Preparation of blueberry anthocyanin concentrate: Wash the blueberries and crush them to obtain blueberry berries; add 5g of citric acid aqueous solution (pH 3.0) at room temperature (22℃) to the blueberry berries, then add 500g of purified water, and extract while stirring for 3h. After separating the extract, add 300g of purified water for a second extraction. After separating the extract, perform subsequent extractions according to this ratio, and extract 4 times. After extraction, combine the extracts, filter coarsely through a 100-mesh filter, and filter twice through a 1.0μm filter to obtain blueberry anthocyanin extract; add the blueberry anthocyanin extract to a macroporous resin column, control the column flow rate at 1.3BV / h, and then elute with 50% ethanol aqueous solution with an elution volume of 8BV. Collect the eluent and concentrate it to a soluble solids content of Brix 32.1% to obtain blueberry anthocyanin concentrate with an anthocyanin content of 9.5%; (4) Preparation of multinutrient nanoemulsion: Take 8 parts of purified water, add magnesium taurine emulsion, micronized calcium emulsion, and then slowly add 0.5g of ferrous gluconate, 5.5g of blueberry anthocyanin concentrate, 4g of edible yeast powder (zinc-rich type), 0.5g of strawberry powder, 6g of prebiotics, 7g of concentrated apple juice, and 0.55g of citric acid (acidity regulator), stirring while adding; then use a high-shear disperser to emulsify the mixture, with the mixture temperature controlled at 25-40℃, the shear frequency at 20Hz, the shear speed at 12000rpm, the shearing times twice, and the shearing time for each time being 2min. Two shearing cycles were performed with a 1-minute interval, and the particle size was controlled within 2.5 μm to obtain a submicron emulsion. The submicron emulsion was homogenized under high pressure at a pressure of 22 MPa and a feed rate of 14 L / h using a high-pressure homogenizer. Cooling was achieved using chilled water during homogenization. The homogenization was performed twice to obtain a nutrient nanoemulsion with a particle size of 0.1~0.4 μm. 0.8 g of edible flavoring was added to the nutrient nanoemulsion while stirring. The mixture was then passed through a colloid mill (3000 rpm, 2 min) to ensure uniform dispersion of the colloids. After sterilization at 105℃ for 30 min, a nanoemulsion containing multiple nutrients was obtained.

[0036] Comparative Example 1 Ingredients: 7g magnesium carbonate, 6g taurine, 5g seaweed powder, 7g calcium citrate, 5.5g blueberry anthocyanin concentrate (anthocyanin content 9.2%), 0.5g ferrous gluconate, 0.5g strawberry powder, 6g prebiotics, 7g concentrated apple juice, 0.55g citric acid (acidity regulator), 0.8g edible flavor, and 75g water.

[0037] Take 73g of purified water at room temperature (22℃), and add 6.8g of magnesium carbonate, 5.9g of taurine, 5.2g of seaweed powder, 7.1g of calcium citrate, 5.5g of blueberry anthocyanin concentrate (anthocyanin content 9.2%) prepared in step (3) of Example 1, 0.52g of ferrous gluconate, 2g of zinc-rich edible yeast powder, 0.5g of strawberry powder, 6g of prebiotics, 7g of concentrated apple juice, and 0.55g of citric acid (acidity regulator) while stirring. Then, use a high-shear disperser to emulsify the mixture, and control the temperature of the mixture at 25℃. The emulsion was heated to ℃, with a shearing frequency of 20Hz, a shearing speed of 12000rpm, and sheared twice, with each shearing time of 2min and an interval of 1min between adjacent shearings. High-pressure homogenization was performed at a homogenization pressure of 22MPa and a feed rate of 14L / h. Cooling was achieved using chilled water during homogenization. The homogenization process was repeated twice. After homogenization, 0.8g of edible flavoring was added to the emulsion while stirring. The emulsion was then passed through a colloid mill (3000rpm, 3min) to ensure uniform dispersion of the colloids. After sterilization at 105℃ for 30min, the nutrient emulsion was obtained.

[0038] Test Example 1 (1) The contents of calcium, magnesium, iron, zinc and taurine in the emulsions prepared in Examples 4 to 6 and Comparative Example 1 were determined by the detection methods specified in GB 24154-2015 "National Food Safety Standard for Sports Nutrition Foods". The contents of anthocyanins were also determined by the method specified in NY / T 2640 "Determination of anthocyanins in plant-derived foods by high performance liquid chromatography". The results are shown in Table 1.

[0039] Table 1. Content of each nutrient in emulsions with different nutrients (mg / 10mL)

[0040] Table 1 shows that the contents of calcium, magnesium, iron, zinc, and anthocyanins in the multinutrient nanoemulsions of Examples 4-6 were significantly higher than those in Comparative Example 1. In Comparative Example 1, because taurine was not compounded with magnesium carbonate, the content of free taurine in the emulsion was slightly higher than in Examples 4-6. The contents of calcium, magnesium, iron, zinc, and taurine in Examples 4-6 all meet the requirements for optional added nutrients and their contents in Appendix A of GB 24154-2015 "National Food Safety Standard - General Rules for Sports Nutrition Foods".

[0041] (2) The particle size of the emulsions prepared in Examples 4-6 and Comparative Example 1 was measured using a laser particle size analyzer. The results are shown in Table 2. The particle size measurement results for Example 1 are shown in Table 2. Figure 1 .

[0042] Table 2. Particle size detection results of emulsions with different nutrients

[0043] Table 2 and Figure 1 The results showed that the average particle size D50 of Example 4 was 281 nm, with 90% of the particles being within 328 nm, and the overall particle size of the emulsion being within 342 nm. Comprehensive analysis indicated that the product prepared by this invention has a particle size range of 240–342 nm and high particle size uniformity. The average particle size D50 of Example 5 was 295 nm; the average particle size D50 of Example 6 was 320 nm; and the average particle size D50 of Comparative Example 1 was 680 nm. The particle sizes of Examples 4–6 were significantly lower than those of Comparative Example 4.

[0044] Test Example 2 To compare the stability of different nutrient solutions, the following method was used: Control group 1: 10g of commercially available M brand calcium, iron, and zinc direct drinking packets; Control group 2: 10g of commercially available N brand calcium, iron and zinc oral solution; Group A: 10g of the multinutrient nanoemulsion from Example 4; Group B: 10g of the multinutrient nanoemulsion from Example 5; Group C: 10g of the multinutrient nanoemulsion from Example 6; Group D: 10g of nutrient emulsion from Comparative Example 1; Stability test conditions: indoor ambient temperature (20~30℃), outdoor ambient temperature (15~37℃), refrigeration 4±0.5℃ and high temperature 37±0.5℃ (humidity condition at high temperature is 75±5℃); among them, indoor ambient temperature and outdoor ambient temperature are to simulate shelf-life storage environment conditions (to achieve full coverage), such as indoor temperature of 20~30℃ in large supermarkets and 15~37℃ in small supermarkets.

[0045] Experimental method: Sensory and content determination of the corresponding groups were carried out on the 30th, 60th and 90th day after preparation. The results are shown in Table 3.

[0046] Table 3 Results of Sensory Index Stability Test

[0047] Note: "+" indicates layering, "-" indicates no layering, and " / " indicates no continuation.

[0048] Table 3 shows that, compared with the control group, the multinutrient nanoemulsions of Examples 4-6 all passed the 90-day stability test under indoor temperature, outdoor temperature, and refrigeration at 4℃, but stratification occurred at a high temperature of 37℃. The stability of the control group did not exceed 60 days under outdoor and high temperature of 37℃. Comparative Example 1 showed stratification under outdoor and 37℃ conditions on day 30, and stratification under refrigeration at 4℃ and indoor conditions on day 60, indicating relatively poor stability. This shows that the stability of the multinutrient nanoemulsions in the examples was significantly improved.

[0049] Test Example 3 The bioavailability (absorption rate) of calcium, iron, zinc, and taurine in different nutrient solutions was determined by the following methods: Fifty male C57BLKS / J db / db mice (Animal Production License No.: SCXK(Su)2011-0003, purchased from Changzhou Cavens Laboratory Animal Co., Ltd.) aged 8 weeks were used for acclimatization feeding for 1 week, and then randomly divided into 5 groups: Control group: Basic feed (basic feed composition and weight percentage: casein 30%, corn starch 55%, corn oil 5%, cellulose 4%, compound vitamins 1%, compound inorganic salts 5%). Control group: basal diet + 10g / (mice kg·d) commercially available calcium, iron and zinc nutrient oral solution; Group A: Basic diet + 10g / (mice kg·d) of the multinutrient nanoemulsion from Example 4; Group B: Basic diet + 10g / (mice kg·d) of the multinutrient nanoemulsion from Example 5; Group C: Basic diet + 10g / (mice kg·d) of the multinutrient nanoemulsion from Example 6; The measured values ​​in the basic feed were: calcium 120mg / 100g, iron 5.8mg / 100g, zinc 5.2mg / 100g, and no taurine.

[0050] The measured values ​​of commercially available calcium, iron, and zinc oral supplements are: calcium 1600mg / 100g, iron 28mg / 100g, zinc 20mg / 100g, and taurine-free.

[0051] Rats in all groups were housed under identical conditions, fed a basal diet, and allowed free access to food. Their body weight was measured weekly, and their daily food intake was recorded. After week 4, they were transferred to metabolic cages for a 3-day experiment to assess calcium, iron, zinc, and taurine metabolism. Feces and urine were collected for analysis, and bioavailability (absorption rate) was calculated using the following formula. The results are shown in Table 4.

[0052] The formula for calculating calcium absorption rate is: Calcium bioavailability (absorption rate) (%) = (calcium intake - fecal calcium excretion) / calcium intake × 100%.

[0053] Iron bioavailability (absorption rate) (%) = (iron intake - fecal calcium excretion) / iron intake × 100%.

[0054] Zinc bioavailability (absorption rate) (%) = (zinc intake - fecal calcium excretion) / zinc intake × 100%.

[0055] Taurine bioavailability (absorption rate) (%) = (taurine intake - fecal calcium excretion) / taurine intake × 100%.

[0056] Table 4. Results of the test for the bioavailability (absorption rate) (%) of calcium, iron, zinc and taurine.

[0057] Table 4 shows that the bioavailability of calcium in the multinutrient nanoemulsions of Examples 4-6 is above 72%, the bioavailability of iron is above 78%, the bioavailability of zinc is above 82%, and the bioavailability of taurine is above 86%, which are significantly higher than those of ordinary commercially available calcium, iron, and zinc nutrient oral liquids and the blank group; indicating that the bioavailability (absorption rate) of calcium, iron, zinc, and taurine in the multinutrient nanoemulsions of the examples is high.

[0058] Therefore, the multinutrient nanoemulsion of this application is rich in multiple nutrients, with high nutrient content, good stability, and high bioavailability. The preparation method provided by this invention is simple, preparing micron-sized emulsions from water-poorly soluble nutrients through shear pretreatment, which significantly improves the solubility of nutrients; at the same time, the use of particle size control technology results in higher product uniformity, better product stability, an extended shelf life of nearly 4 months, and higher bioavailability.

[0059] Although the above embodiments have provided a detailed description of the present invention, they are only some embodiments of the present invention, and not all embodiments. People can obtain other embodiments based on these embodiments without creative effort, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A multinutrient nanoemulsion, characterized in that, The raw materials of the multinutrient nanoemulsion include the following parts by weight: 2-7 parts seaweed powder, 6-10 parts soluble organic calcium salt, 3-6 parts taurine, 3-7 parts magnesium carbonate, 0.2-0.6 parts soluble iron salt, 2-8 parts anthocyanins, 0.5-4 parts zinc-rich yeast, 8.8-20.8 parts excipients, and 55-85 parts water.

2. The multinutrient nanoemulsion according to claim 1, characterized in that, The soluble organic calcium salts include: calcium citrate and / or calcium gluconate; The soluble iron salt includes at least one of the following: ferrous gluconate, ferric pyrophosphate, and ferric ammonium citrate; The anthocyanins include at least one of the following: blueberry anthocyanins, cranberry anthocyanins, and elderberry anthocyanins; The excipients include at least one of the following: prebiotics, fruit flavoring powder, concentrated fruit juice, acidity regulators, and edible flavorings.

3. The multinutrient nanoemulsion according to claim 1, characterized in that, The 8.8-20.8 parts of the excipients include: 3-7 parts of prebiotics, 0.1-2 parts of fruit flavoring powder, 5-10 parts of concentrated fruit juice, 0.3-0.8 parts of acidity regulator, and 0.4-1 parts of edible flavoring.

4. The multinutrient nanoemulsion according to claim 3, characterized in that, The prebiotics include at least one of the following: xylitol, trehalose, and fructooligosaccharides; The fruit-flavored powder includes at least one of the following: strawberry powder, apple powder, and orange powder; The concentrated fruit juice includes at least one of the following: concentrated apple juice, concentrated strawberry juice, and concentrated orange juice; The acidity regulators include citric acid and / or DL-malic acid.

5. The method for preparing the multinutrient nanoemulsion according to any one of claims 1 to 4, characterized in that, The process includes the following steps: mixing magnesium carbonate and a first portion of water, shearing the mixture to obtain a magnesium carbonate emulsion; the particle size D50 of the magnesium carbonate emulsion is ≤5.0μm; mixing taurine and a second portion of water, adding the mixture to the magnesium carbonate emulsion, and heating and circulating the mixture until the reactants are clear and transparent to obtain a magnesium taurate emulsion. Seaweed powder, soluble organic calcium salt, and water (the third part) are mixed and sheared to obtain a double calcium micron emulsion; the particle size D50 of the double calcium micron emulsion is ≤4.2μm. Magnesium taurine emulsion, dicalcium micron emulsion, soluble iron salt, anthocyanins, zinc-enriched yeast, excipients, and remaining water were mixed and subjected to shearing and high-pressure homogenization to obtain a multinutrient nanoemulsion.

6. The preparation method according to claim 5, characterized in that, The shearing speed is 10,000 to 15,000 rpm, and the shearing frequency is 10 to 30 Hz.

7. The preparation method according to claim 5, characterized in that, The temperature of the second part of water is 70~80℃; the addition rate of the magnesium carbonate emulsion is 1~1.2L / min; the pH of the heating cycle is 7.2~7.8, the heating cycle temperature is 70~80℃, and the heating cycle time is 1.5~2h.

8. The preparation method according to claim 5, characterized in that, The pressure of the high-pressure homogenization is 20~25MPa, the feed rate during high-pressure homogenization is 10~20L / h, the number of high-pressure homogenizations is 2~3, the time of each high-pressure homogenization is 10~30min, and the interval between two adjacent high-pressure homogenizations is 15~25min.

9. The preparation method according to claim 8, characterized in that, The high-pressure homogenization process further includes: colloid milling and sterilization; the milling speed is 2000~4000 rpm, and the milling time is 2~3 min; the sterilization temperature is 90~120℃, and the sterilization time is 20~40 min.

10. The preparation method according to claim 5, characterized in that, The anthocyanins include anthocyanin concentrate; The method for preparing the anthocyanin concentrate includes: extracting anthocyanin-rich berries with citric acid aqueous solution, extracting 3 to 5 times, each extraction lasting 2 to 4 hours, combining the extracts, filtering and concentrating until the soluble solids content (Brix) is 25% to 35%, to obtain the anthocyanin concentrate.

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