Preparation method of composite mineral nutrient emulsion

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a composite mineral nutrition emulsion, which comprises the following steps: carrying out first shearing on a colloid aqueous solution to obtain a colloid matrix; adding calcium citrate into the colloid matrix, and carrying out second shearing to obtain a calcium citrate suspension; zinc citrate, ammonium ferric citrate and water are mixed, and a microelement water solution is obtained; mixing the fruit juice with the fermented milk to obtain a mixed emulsion; mixing the trace element aqueous solution with the mixed emulsion, and carrying out third shearing to obtain a flavor nutrient emulsion; and mixing the calcium citrate suspension and the flavor nutrient emulsion, and performing high-pressure homogenization and sterilization to obtain the composite mineral nutrient emulsion. According to the preparation method, the stability and the absorptivity of the composite mineral nutrition emulsion can be remarkably improved, multiple nutrients can be fully dissolved, and the nutritional value of the product is improved.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and specifically relates to a method for preparing a compound mineral nutritional emulsion. Background Technology

[0002] Calcium is an essential macromineral for the human body, crucial for maintaining bone health, nerve conduction, muscle contraction, and blood clotting. With increasing health awareness, the market demand for calcium supplements and multivitamin supplements is growing. However, traditional mineral supplements, especially inorganic calcium such as calcium carbonate, have inherent drawbacks such as low absorption rates, dependence on stomach acid, and a tendency to cause gastrointestinal discomfort. Although calcium citrate, as an organic calcium salt, has significant advantages such as good solubility, independence from stomach acid, high bioavailability, and low gastrointestinal irritation, its application still faces serious challenges, especially in liquid emulsion systems. (1) Physical stability problem: Stable dispersion of high-density mineral powder, especially calcium citrate, in an aqueous phase and maintaining its uniformity over a long period of time has been a long-term technical bottleneck in the industry. Existing technologies mostly rely on adding large amounts of thickeners (such as xanthan gum and carrageenan) to slow down sedimentation, but this often leads to a thick and viscous product with reduced palatability, and fails to fundamentally solve the problem of interface instability.

[0003] (2) Bottlenecks in chemical stability and bioavailability: The solubility of calcium citrate decreases in the neutral to weakly alkaline environment of the intestine, which easily produces precipitation and affects final absorption. There may be physicochemical interactions between complex minerals (such as magnesium and zinc) and fat-soluble vitamins that promote absorption, or their bioavailability may be affected by their own unstable properties.

[0004] (3) Insufficient synergy of functional components: Most mineral supplements on the market have relatively simple formula designs and lack precise designs for synergistic effects among components. They cannot be effectively integrated in a stable emulsion system and ensure that each nutrient remains active and is released synergistically.

[0005] Therefore, there is an urgent need in this field to develop a new preparation method to produce a composite mineral nutrient emulsion that combines high stability and high absorption rate. Summary of the Invention

[0006] The purpose of this invention is to provide a method for preparing a compound mineral nutritional emulsion. The preparation method can significantly improve the stability and absorption rate of the compound mineral nutritional emulsion, and can fully dissolve multiple nutrients, thereby improving the nutritional value of the product.

[0007] This invention provides a method for preparing a compound mineral nutritional emulsion, comprising the following steps: The colloidal aqueous solution was subjected to a first shearing to obtain a colloidal matrix; calcium citrate was added to the colloidal matrix and subjected to a second shearing to obtain a calcium citrate suspension; Zinc citrate, ferric ammonium citrate, and water are mixed to obtain an aqueous solution of trace elements; fruit juice and fermented milk are mixed to obtain a mixed emulsion; the aqueous solution of trace elements and the mixed emulsion are mixed and subjected to a third shearing process to obtain a flavor nutrient emulsion. Calcium citrate suspension and flavor nutrient emulsion are mixed, homogenized under high pressure, and sterilized to obtain a compound mineral nutrient emulsion.

[0008] As a preferred embodiment, the rotational speed of the first shearing is 8000~10000 rpm, and the time is 10~15 min; The second shearing rotation speed is 10000~12000 rpm, and the time is 15~20 min; The third shearing rotation speed is 8000~10000 rpm, and the time is 2~8 min.

[0009] As a preferred embodiment, the high-pressure homogenization is performed at a pressure of 25-40 MPa, and the cycle is repeated 2-3 times.

[0010] As a preferred embodiment, the high-pressure homogenization process further includes the addition of fruit powder; the addition is accompanied by stirring, with the stirring speed ≤200 rpm.

[0011] As a preferred embodiment, the sterilization temperature is 85~95℃ and the time is 15~30s.

[0012] As a preferred embodiment, the mass ratio of calcium citrate to colloidal matrix is ​​2~3:25~40; The colloidal aqueous solution comprises: a hydrocolloid, a sweetener, and water.

[0013] As a preferred embodiment, the mass ratio of zinc citrate to water is 0.1~0.2:50~60; the mass ratio of ferric ammonium citrate to water is 0.02~0.08:50~60. When zinc citrate and ferric ammonium citrate are mixed with water, the addition of sweeteners and / or acidifiers is also included.

[0014] As a preferred embodiment, the sweetener comprises xylitol and / or fructose; the acidulant comprises citric acid and / or DL-malic acid.

[0015] As a preferred embodiment, the mass ratio of the fruit juice to the fermented milk is 1~4:0.5~2; the mass ratio of the trace element aqueous solution to the mixed emulsion is 50~70:1.5~6.

[0016] As a preferred embodiment, the mass ratio of the calcium citrate suspension to the flavor nutrient emulsion is 20~45:55~80.

[0017] Beneficial Effects: This invention provides a method for preparing a compound mineral nutrient emulsion, comprising the following steps: obtaining a colloidal matrix by first shearing a colloidal aqueous solution; adding calcium citrate to the colloidal matrix and obtaining a calcium citrate suspension by second shearing; mixing zinc citrate, ferric ammonium citrate, and water to obtain a trace element aqueous solution; mixing fruit juice and fermented milk to obtain a mixed emulsion; mixing the trace element aqueous solution and the mixed emulsion and obtaining a flavor nutrient emulsion by third shearing; mixing the calcium citrate suspension and the flavor nutrient emulsion, followed by high-pressure homogenization and sterilization to obtain the compound mineral nutrient emulsion. For complex systems with high acidity, multiple minerals, and multiple fruit juices, this invention first prepares a colloidal matrix and then adds calcium citrate, successfully solving the sedimentation problem of calcium citrate by utilizing the formed colloidal network. The product exhibits no stratification or sedimentation during its shelf life. This invention improves the uniformity of the emulsion through shearing and high-pressure homogenization, ensuring a smooth and delicate product texture without any gritty feel. First, the fruit juice and fermented milk are made into an emulsion phase, which is then mixed and sheared with an aqueous solution containing nutrients. This process, employing the most uniform and minimally disruptive method, integrates the emulsion phase into the main aqueous phase, maximizing the preservation of the natural flavors of the various fruit juices, enhancing the product's nutritional value, and enriching its taste. Simultaneously, it prevents mineral nutrients from precipitating in an acidic environment, improving nutrient solubility. Furthermore, the resulting composite mineral nutrient emulsion remains homogeneous and stable after 30 days of storage at 37°C, without any visible layering or sedimentation. The steps of this invention are interconnected, logically clear, and have well-defined parameters, making it highly suitable for large-scale industrial production, resulting in a stable and controllable product quality. Detailed Implementation

[0018] This invention provides a method for preparing a compound mineral nutritional emulsion, comprising the following steps: The colloidal aqueous solution was subjected to a first shearing to obtain a colloidal matrix; calcium citrate was added to the colloidal matrix and subjected to a second shearing to obtain a calcium citrate suspension; Zinc citrate, ferric ammonium citrate, and water are mixed to obtain an aqueous solution of trace elements; fruit juice and fermented milk are mixed to obtain a mixed emulsion; the aqueous solution of trace elements and the mixed emulsion are mixed and subjected to a third shearing process to obtain a flavor nutrient emulsion. Calcium citrate suspension and flavor nutrient emulsion are mixed, homogenized under high pressure, and sterilized to obtain a compound mineral nutrient emulsion.

[0019] Unless otherwise specified, this invention does not have special requirements for the raw materials used, and commercially available products well known to those skilled in the art can be used. In this invention, the terms "first," "second," and "third" are used only for distinction and do not have any substantial limiting effect.

[0020] This invention obtains a colloidal matrix by subjecting a colloidal aqueous solution to a first shear. In a preferred embodiment, the colloidal aqueous solution comprises: a hydrophilic colloid, a sweetener, and water; the sweetener comprises: xylitol and / or fructose. In another preferred embodiment, the hydrophilic colloid comprises xanthan gum and / or gum arabic. When the hydrophilic colloid is xanthan gum and gum arabic, the mass ratio of xanthan gum to gum arabic in this invention is 1~2:0.3~1, for example 1:0.3, 1:0.5, 1:0.8, 1:1, 1.5:0.3, 1.5:0.5, 1.5:0.8, 1.5:1, 2:0.3, 2:0.5, 2:0.8, or 2:1. The mass ratio of the hydrophilic colloid to the sweetener described in this invention can be any value within the range of 0.1~0.5:1~3, for example, 0.1:1, 0.1:2, 0.1:3, 0.2:1, 0.2:2, 0.2:3, 0.3:1, 0.3:2, 0.3:3, 0.4:1, 0.4:2, 0.4:3, 0.5:1, 0.5:2, or 0.5:3. In a specific embodiment of this invention, the mass ratio of the hydrophilic colloid to the sweetener is 0.3:1.5 or 0.4:1.5. In this case, the amount of sweetener added can account for 1 / 3 to 1 / 2 of the total mass of the sweetener; by adding a portion of the sweetener, it plays a role in physical isolation and reducing the local moisture absorption rate, thereby preventing clumping. Acidulants should not be added at this time, as they will affect the pH and thus the structure of the colloid. Preferably, the sweetener and hydrophilic colloid are premixed before being mixed with water. The mass ratio of the hydrophilic colloid to water described in this invention can be any value within the range of 0.1~0.5:25~35, for example, 0.1:25, 0.1:30, 0.1:35, 0.2:25, 0.2:30, 0.2:35, 0.3:25, 0.3:30, 0.3:35, 0.4:25, 0.4:30, 0.4:35, 0.5:25, 0.5:30, or 0.5:35. In a specific embodiment of this invention, the mass ratio of the hydrophilic colloid to water is 0.3:34 or 0.4:34. By using the colloidal matrix as a dissolving carrier for mineral nutrients, even with a significant reduction in the amount of hydrophilic colloid added, the sedimentation problem can still be effectively mitigated. The temperature of the water described in this invention can be any value within the range of 40~50℃, for example, 40, 42, 44, 46, 48, or 50℃; warm water is conducive to the dissolution of the hydrophilic colloid. The mixing process described in this invention is preferably accompanied by stirring, and the stirring speed can be any value within the range of 700-900 rpm, for example, 700, 800, or 900 rpm. After mixing, a colloidal matrix is ​​obtained by first shearing. The first shearing speed in this invention can be any value within the range of 8000-10000 rpm, for example, 8000, 9000, or 10000 rpm; the time can be any value within the range of 10-15 min, for example, 10, 12, or 15 min.After shearing, xanthan gum is fully hydrated to form a uniform, transparent, particle-free, viscous colloidal matrix.

[0021] This invention involves adding calcium citrate to a colloidal matrix, followed by a second shearing process to obtain a calcium citrate suspension. The mass ratio of calcium citrate to the colloidal matrix can be any value within the range of 2-3:25-40, for example, 2:25, 2:30, 2:35, 2:40, 2.5:25, 2.5:30, 2.5:35, 2.5:40, 3:25, 3:30, 3:35, or 3:40. In a specific embodiment of this invention, the mass ratio of calcium citrate to the colloidal matrix is ​​2.5:35.8 or 2.5:35.9. The addition of calcium citrate is preferably accompanied by stirring, and the stirring speed can be any value within the range of 700-900 rpm, for example, 700, 800, or 900 rpm. A colloidal matrix is ​​first constructed in an environment with relatively low ionic strength, serving as a gel "chassis." This robust gel "chassis" is then used to support and fix the main active ingredient, calcium citrate (solid particles), thus solving the problem of easy sedimentation of calcium citrate. The rotational speed of the second shearing in this invention can be any value within the range of 10,000 to 12,000 rpm, for example, 10,000, 11,000, or 12,000 rpm, and the time can be any value within the range of 15 to 20 minutes, for example, 15, 18, or 20 minutes. After shearing treatment, a homogeneous, stable white suspension without visible particles can be obtained, which is a calcium citrate suspension. This invention successfully solves the sedimentation problem of calcium citrate by utilizing a xanthan gum network, and the product does not separate or precipitate during its shelf life.

[0022] This invention preferably involves adding a sweetener and / or an acidulant to water to obtain a sweet and sour base solution. As a preferred embodiment, the sweetener includes xylitol and / or fructose; the acidulant includes citric acid and / or DL-malic acid. The mixing process is preferably accompanied by stirring, with a stirring speed of any value within the range of 700-900 rpm, for example, 700, 800, or 900 rpm; and a stirring time of any value within the range of 5-15 min, for example, 5, 10, or 15 min. This invention preferably involves mixing zinc citrate, ferric ammonium citrate, and the sweet and sour base solution to obtain an aqueous solution of trace elements. In this invention, the addition of zinc citrate and ferric ammonium citrate during mixing is not sequential; zinc citrate can be added after it is completely dissolved, or ferric ammonium citrate can be added after it is completely dissolved; complete dissolution is defined as uniform dispersion and a clear system. The mass ratio of zinc citrate to water in this invention can be any value within the range of 0.1~0.2:50~60, for example, 0.1:50, 0.1:55, 0.1:60, 0.15:50, 0.15:55, 0.15:60, 0.2:50, 0.2:55, or 0.2:60. The mass ratio of ferric ammonium citrate to water in this invention can be any value within the range of 0.02~0.08:50~60, for example, 0.02:50, 0.05:50, 0.08:50, 0.02:55, 0.05:55, 0.08:55, 0.02:60, 0.05:60, or 0.08:60. In a specific embodiment of this invention, the mass ratio of zinc citrate to water is 0.15:51; the mass ratio of ferric ammonium citrate to water is 0.05:51.

[0023] This invention mixes fruit juice and fermented milk to obtain a mixed emulsion. The mass ratio of fruit juice to fermented milk in this invention can be any value within the range of 1~4:0.5~2, for example, 1:0.5, 1:1, 1:2, 2:0.5, 2:1, 2:2, 3:0.5, 3:1, 3:2, 4:0.5, 4:1, or 4:2. In a specific embodiment of this invention, the mass ratio of fruit juice to fermented milk is 2.5:1. As a preferred embodiment, the fruit juice in this invention includes at least one of the following: apple juice, cherry juice, orange juice, and peach juice. The fruit juice and fermented milk carry the core flavor, color, and some functional components of the product (such as polyphenols in the fruit juice). The purpose of the process is to completely and uniformly preserve and transfer these "functions." A trace element aqueous solution and the mixed emulsion are mixed, and a third shearing process is performed to obtain a flavor nutrient emulsion. The mass ratio of the trace element aqueous solution to the mixed emulsion in this invention can be any value within the range of 50~70:1.5~6, for example, 50:1.5, 60:1.5, 70:1.5, 50:2, 60:2, 70:2, 50:3.5, 60:3.5, 70:3.5, 50:4.5, 60:4.5, 70:4.5, 50:6, 60:6, or 70:6. In a specific embodiment of this invention, the mass ratio of the trace element aqueous solution to the mixed emulsion is 56.9:3.5. The rotation speed of the third shearing in this invention can be any value within the range of 8000~10000 rpm, for example, 8000, 9000, or 10000 rpm, and the time can be any value within the range of 2~8 min, for example, 2, 5, or 8 min. Shearing serves as a pre-emulsification process, forming a homogeneous flavor nutrient emulsion. By preparing the aqueous phase and emulsion phase separately, and then premixing and shearing them, the complex substances carrying flavor and nutrition can be efficiently and gently integrated with the aqueous phase of the product in the most uniform and minimally damaging way, thereby improving the solubility of each nutrient.

[0024] This invention mixes calcium citrate suspension and flavor nutrient emulsion, then homogenizes under high pressure and sterilizes to obtain a composite mineral nutrient emulsion. The mass ratio of the calcium citrate suspension to the flavor nutrient emulsion can be any value within the range of 20-45:55-80, for example, 20:55, 20:60, 20:70, 20:80, 30:55, 30:60, 30:70, 30:80, 45:55, 45:60, 45:70, or 45:80. In a specific embodiment of this invention, the mass ratio of the calcium citrate suspension to the flavor nutrient emulsion is 38.3:60.4. The pressure applied during high-pressure homogenization can be any value within the range of 25-40 MPa, for example, 25, 30, 35, or 40 MPa, and the cycle is repeated 2-3 times; one cycle consists of the process from pressurization to instantaneous depressurization. The high-pressure homogenization process of this invention further includes the addition of fruit powder; the addition is accompanied by stirring, and the stirring speed can be any value within the range of ≤200 rpm, such as 100, 150, or 200 rpm. As a preferred embodiment, the fruit powder of this invention includes at least one of the following: strawberry powder, orange powder, and blueberry powder. The amount of fruit powder added in this invention is any value within the range of 0.2% to 0.5% of the mass of the compound mineral nutrient emulsion, such as 0.2%, 0.3%, 0.4%, or 0.5%. Adding fruit powder after homogenization can prevent fibers or particles in the fruit powder from clogging the homogenization valve during the homogenization process and facilitates the rapid dissolution of the fruit powder under hydration. The sterilization temperature of this invention can be any value within the range of 85 to 95°C, such as 85, 90, or 95°C, and the time can be any value within the range of 15 to 30 seconds, such as 15, 20, 25, or 30 seconds. This invention optimizes the sterilization conditions, minimizing heat damage while ensuring sterilization. The present invention preferably involves cooling the product to below 25°C after sterilization and then performing aseptic cold filling to obtain the final product. This invention completely separates the sterilization and filling processes and completes the connection in a sterile environment, effectively preventing the degradation and oxidation of heat-sensitive functional components (such as flavor substances and fructooligosaccharides in the fermentation broth).

[0025] To further illustrate the present invention, the following detailed description of a method for preparing a composite mineral nutrient emulsion provided by the present invention is provided in conjunction with embodiments, but these descriptions should not be construed as limiting the scope of protection of the present invention.

[0026] Example 1 A compound mineral nutritional emulsion has the following formula: 85.0g water, 2.5g calcium citrate, 5.0g xylitol, 2.0g fructooligosaccharides, 2.0g decolorized and deacidified concentrated apple juice (manufacturer: Fujian Luquan Food Co., Ltd.), 1.0g highly concentrated lactic acid bacteria fermented beverage stock solution (manufacturer: Shenghe Biotechnology Co., Ltd.), 0.3g strawberry powder, 0.5g cherry concentrated juice (manufacturer: Fujian Luquan Food Co., Ltd.), 0.15g zinc citrate, 0.05g ferric ammonium citrate, 0.8g citric acid, 0.4g DL-malic acid, and 0.3g xanthan gum.

[0027] The preparation method is as follows: Step 1: Preparation of the calcium citrate stable suspension system Add 34g (40% of the total water volume) of 50℃ deionized water to the mixing tank. Start a high-speed shearing machine (first shear, 10000rpm), slowly adding 0.3g xanthan gum and 1.5g xylitol after dry mixing, and continue shearing for 12 minutes to form a homogeneous colloid. While stirring slowly (800rpm), slowly add 2.5g of calcium citrate powder to the colloid. After the addition is complete, switch to high-speed shearing (second shear, 12000rpm) for 20 minutes to obtain a calcium citrate suspension.

[0028] Step 2: Emulsification of Nutrients and Flavorings In another mixing tank, add 51g (the remaining 60% of the total water volume) of 50℃ deionized water. Then add 3.5g xylitol, 2.0g fructooligosaccharides, 0.8g citric acid, and 0.4g DL-malic acid sequentially, stirring (800rpm) for 10 minutes until dissolved to obtain a sweet and sour base solution. Next, add 0.15g zinc citrate to the sweet and sour base solution, stirring until completely dissolved. Then add 0.05g ferric ammonium citrate, stirring until completely dissolved to obtain a trace element aqueous solution. Mix 2.0g decolorized and deacidified concentrated apple juice, 0.5g cherry concentrate, and 1.0% high-concentration lactic acid bacteria fermented beverage stock solution thoroughly to obtain a mixed emulsion. Slowly add the mixed emulsion to the trace element aqueous solution, using shear (third shear, 8000rpm, 5 minutes) to achieve pre-emulsification, obtaining a flavor nutrient emulsion.

[0029] Step 3: Homogenize The calcium citrate suspension obtained in step one is mixed with the flavor nutrient emulsion obtained in step two, and then transferred to a high-pressure homogenizer. The mixture is circulated 3 times at a pressure of 30 MPa (one cycle is from pressurization to instantaneous depressurization).

[0030] Step 4: Mixing Add 0.3g of strawberry powder to the homogenized emulsion while stirring slowly (200rpm) and stir for 15min until completely dissolved and dispersed.

[0031] Step 5: Sterilization and Filling The emulsion was pasteurized at 90°C for 25 seconds, then immediately cooled to below 25°C and aseptically filled to obtain the final product. The resulting product was labeled as Sample E1.

[0032] Example 2 The process was carried out as described in Example 1, except that in step three, the homogenization pressure was increased from 30 MPa to 40 MPa, and the cycle was repeated twice instead of three times. The resulting product was labeled as sample E2.

[0033] Example 3 The procedure was carried out as described in Example 1, except that in step one, the amount of xanthan gum was increased from 0.3g to 0.4g in the preparation of the colloidal matrix. The resulting product was labeled as sample E3.

[0034] Example 4 The procedure was carried out as described in Example 1, with the following differences: in step one, the preparation of the calcium citrate stable suspension system, the first shearing duration of 12 min was replaced with 10 min; in step two, the emulsification of nutrients and flavoring agents, the third shearing duration of 5 min was replaced with 8 min. The resulting product was labeled as sample E4.

[0035] Example 5 The procedure was carried out as described in Example 1, except that in step three, homogenization, the pressure of the high-pressure homogenization was reduced from 30 MPa to 25 MPa, and the cycle was repeated 3 times, but replaced 2 times. The resulting product was labeled as sample E5.

[0036] Comparative Example 1 (Traditional Simple Mixing Process) The exact same formulation as in Example 1 was used.

[0037] Preparation method: 5.0g xylitol, 2.0g fructooligosaccharides, 2.0g decolorized and deacidified concentrated apple juice, 1.0g high-concentration lactic acid bacteria fermented beverage stock solution, 0.5g cherry concentrated juice, 0.15g zinc citrate, 0.05g ferric ammonium citrate, 0.8g citric acid, 0.4g DL-malic acid, and 0.3g xanthan gum were dissolved in 85.0g water and heated to 50℃ with stirring until dissolved. Then, 2.5g calcium citrate and 0.3g strawberry powder were added directly, and the mixture was sheared only by high-speed shearing (12000 rpm, 20min). Finally, pasteurization and filling were performed according to step five. The resulting product was labeled as sample C1.

[0038] Comparative Example 2 (Xanthan Gum-Free Stabilized System) The formulation was essentially the same as in Example 1, but without the addition of xanthan gum.

[0039] The preparation method was carried out in accordance with Example 1, except that xanthan gum was not added; the resulting product was labeled as sample C2.

[0040] Comparative Example 3 (Insufficient Second Shear Rotation Speed) The exact same formulation as in Example 1 was used.

[0041] The preparation method was carried out in accordance with Example 1, except that in step one, the preparation of the colloidal matrix, the second shear speed was reduced from 12000 rpm to 6000 rpm and maintained for 20 min. The resulting product was labeled as sample C3.

[0042] Comparative Example 4 (Insufficient High-Pressure Homogenization) The exact same formulation as in Example 1 was used.

[0043] The preparation method was carried out in accordance with Example 1, except that in step three, homogenization, the pressure of high-pressure homogenization was replaced from 30 MPa to 15 MPa, while the number of cycles remained at 3. The obtained product was labeled as sample C4.

[0044] Test Example 1: Performance Testing and Result Analysis 1. Stability test (centrifugal stability and room temperature storage) Centrifugation experiment: Take 10 mL of samples from Examples 1-5 and Comparative Examples 1-4 into centrifuge tubes, centrifuge at 4000 rpm for 15 min, and calculate the percentage of sediment height at the bottom of the centrifuge tube to the total height, which is the sedimentation rate (%). The results are shown in Table 1.

[0045] Storage at room temperature: The samples of Examples 1-5 and Comparative Examples 1-4 were placed in transparent glass bottles and stored at 37°C in the dark for 30 days. The layering was observed and recorded. The results are shown in Table 1.

[0046] Table 1 Results of emulsion stability test

[0047] As can be seen from Table 1, the sedimentation rates of samples E1 to E5 in Examples 1 to 5 were significantly lower than those of samples C1 to C4 in Comparative Examples 1 to 4; and the samples in Examples 1 to 5 remained homogeneous and stable after being stored at 37°C for 30 days, without any visible stratification or sedimentation.

[0048] 2. Sensory and taste evaluation Ten trained sensory evaluators were selected to score the appearance, smoothness of taste, and uniformity of flavor of the samples from Examples 1-5 and Comparative Examples 1-4 (out of 10). The scoring criteria are shown in Table 2, and the average score is shown in Table 3.

[0049] Table 2 Scoring Criteria for Sensory Evaluation

[0050] Table 3 Sensory evaluation results (out of 10 points)

[0051] As shown in Table 3, the samples from Examples 1 to 5 were uniform and stable, with a smooth and delicate texture, free of any gritty feeling, and retained the natural flavors of various fruit juices and strawberries to the greatest extent possible, exhibiting a consistent flavor. The sensory evaluation results for Comparative Examples 1 to 4 were poor, with Comparative Example 1 showing a noticeable gritty texture.

[0052] 3. In vitro simulated digestion and absorption rate assessment The INFOGEST in vitro digestion model was used to simulate the human gastrointestinal digestive environment. The concentration of soluble calcium after digestion was measured to assess calcium bioaccessibility, serving as an indirect indicator of absorption rate. A certain amount of sample was reacted with simulated gastric juice (containing pepsin, pH 3.0) at 37°C for 2 hours, followed by reaction with simulated intestinal juice (containing pancreatic enzymes and bile salts, pH 7.0) for 2 hours. After digestion, the digestive fluid was centrifuged at high speed, and the supernatant was collected. The concentration of free calcium ions (Ca) in the supernatant was determined by atomic absorption spectrometry. 2+ Concentration. The formula for calculating the calcium ion dissolution rate (%) is: Calcium ion dissolution rate (%) = (Ca ions in the supernatant) 2+ (Content / Total calcium content in sample) × 100%.

[0053] This indicator directly reflects the proportion of bioavailable calcium that can be directly absorbed by the intestines in the gastrointestinal environment, and is a key in vitro indicator for evaluating absorption rate.

[0054] Table 4 Results of calcium ion dissolution rate in in vitro simulated digestion

[0055] As can be seen from Table 4, the calcium ion dissolution rates of all samples (E1, E2, E3, E4, and E5) prepared using Examples 1-5 were significantly higher than those of sample C1 (conventional mixing process) in Comparative Example 1. p <0.01). The dissolution rate of sample E1 in Example 1 (78.5%) was 26.2 percentage points higher than that of sample C1 (52.3%) in Comparative Example 1, representing a relative increase of over 50%. This directly and strongly demonstrates that the preparation method of the present invention can greatly improve the bioavailability of calcium citrate in the gastrointestinal environment.

[0056] Therefore, this invention, through the combination of "constructing a xanthan gum stable network" and "high-pressure homogenization", not only solves the problem of instability of calcium citrate in emulsion, but also optimizes the dispersion state and digestion behavior of calcium citrate particles, thereby improving stability and bioavailability.

[0057] 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 method for preparing a composite mineral nutritional emulsion, characterized in that, Includes the following steps: The colloidal aqueous solution was subjected to a first shearing to obtain a colloidal matrix; calcium citrate was added to the colloidal matrix and subjected to a second shearing to obtain a calcium citrate suspension; Zinc citrate, ferric ammonium citrate, and water are mixed to obtain an aqueous solution of trace elements; fruit juice and fermented milk are mixed to obtain a mixed emulsion; the aqueous solution of trace elements and the mixed emulsion are mixed and subjected to a third shearing process to obtain a flavor nutrient emulsion. Calcium citrate suspension and flavor nutrient emulsion are mixed, homogenized under high pressure, and sterilized to obtain a compound mineral nutrient emulsion.

2. The preparation method according to claim 1, characterized in that, The rotational speed of the first shearing is 8000~10000 rpm, and the time is 10~15 min; The second shearing rotation speed is 10000~12000 rpm, and the time is 15~20 min; The third shearing rotation speed is 8000~10000 rpm, and the time is 2~8 min.

3. The preparation method according to claim 1, characterized in that, The high-pressure homogenization process involves applying pressure of 25-40 MPa and repeating the cycle 2-3 times.

4. The preparation method according to claim 3, characterized in that, The high-pressure homogenization process also includes the addition of fruit powder; the addition is accompanied by stirring, with a stirring speed of ≤200 rpm.

5. The preparation method according to claim 1, characterized in that, The sterilization temperature is 85~95℃, and the time is 15~30s.

6. The preparation method according to claim 1, characterized in that, The mass ratio of calcium citrate to colloidal matrix is ​​2~3:25~40; The colloidal aqueous solution comprises: a hydrocolloid, a sweetener, and water.

7. The preparation method according to claim 1, characterized in that, The mass ratio of zinc citrate to water is 0.1~0.2:50~60; the mass ratio of ferric ammonium citrate to water is 0.02~0.08:50~60; When zinc citrate and ferric ammonium citrate are mixed with water, the addition of sweeteners and / or acidifiers is also included.

8. The preparation method according to claim 6 or 7, characterized in that, The sweeteners include xylitol and / or fructose; the acidulants include citric acid and / or DL-malic acid.

9. The preparation method according to claim 1, characterized in that, The mass ratio of the fruit juice to the fermented milk is 1~4:0.5~2; the mass ratio of the trace element aqueous solution to the mixed emulsion is 50~70:1.5~6.

10. The preparation method according to claim 9, characterized in that, The mass ratio of the calcium citrate suspension to the flavor nutrient emulsion is 20~45:55~80.

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