Preparation method of nanoemulsified composite drink with high bioavailability

Abstract

The application relates to the field of functional food and nano-nutrition delivery technology, in particular to a preparation method of a nano-emulsified composite drink with high bioavailability, which comprises the following steps: mixing an oil phase under nitrogen protection, adding an anionic emulsifier to prepare a primary emulsion; adding a protective agent composed of mannitol, trehalose and arabic gum to perform vacuum freeze drying to obtain a freeze-dried powder; rehydrating the freeze-dried powder and adding water phase ingredients and xanthan gum, and performing high-pressure microjet homogenization treatment; introducing a static magnetic field to optimize the surface charge distribution of droplets, and cooperating with vacuum degassing, pH adjustment and high-pressure steam sterilization. Through the synergistic effect of freeze-drying protection, microjet refinement and magnetic field regulation, a nano system with uniform particle size distribution and high stability is constructed while avoiding thermal degradation, and the bioavailability and shelf life stability of active ingredients are significantly improved.

Description

Technical Field

[0001] This invention belongs to the field of functional food and nano-nutrient delivery technology, specifically a method for preparing a highly bioavailable nano-emulsified compound beverage. Background Technology

[0002] With increasing public awareness of health, functional beverages containing bioactive ingredients have received widespread attention. However, many oil-phase functional ingredients (such as fat-soluble vitamins, carotenoids, and curcumin) have low solubility and poor chemical stability in water, resulting in low bioavailability in the human body. Nanoemulsification technology can encapsulate these ingredients in nano-sized droplets, significantly improving their water dispersibility and absorption rate, and has become a key technological direction for enhancing the bioavailability of functional beverages.

[0003] A search revealed a method for producing nanoparticles using nanoemulsion technology, published on December 24, 2014, with publication number CN104224716A. This patent discloses the preparation of a curcumin-carrying nanoemulsion using bovine whey protein as a surfactant and medium-chain triglycerides as the oil phase, demonstrating its ability to significantly improve curcumin absorption efficiency. However, this technology relies heavily on the emulsifying properties of proteins. In complex food processing environments (such as acidity regulation and high-temperature sterilization), the protein emulsion system is prone to denaturation and aggregation, leading to nanodroplet instability and increased particle size, affecting product shelf-life stability and ultimate bioavailability. Furthermore, this method offers relatively limited means to improve bioavailability, lacking in-depth optimization of the emulsion's physical field structure.

[0004] A search revealed a nano-water-soluble emulsion and its preparation method, published on September 5, 2012, with publication number CN102652732A. This patent describes a process of homogenizing a mixture of functional oil-soluble raw materials, alcohol solvents, hydrophilic colloids, and emulsifiers, followed by spray drying to obtain a powdered product. However, this technical solution uses C1-C5 alcohols as solvents, which limits the taste and safety of the compound beverage. More importantly, the spray drying process involves high temperatures, which can easily lead to thermal degradation of heat-sensitive functional components. Furthermore, the lack of precise control over the distribution of microbubbles and physical fields during emulsion preparation and subsequent powder rehydration results in insufficient stability of the compounded beverage, making it difficult to achieve long-term stability without adding excessive chemical stabilizers.

[0005] The aforementioned problems indicate that while existing nanoemulsification preparation technologies improve the bioavailability of compound beverages, they still have shortcomings in areas such as the protection of heat-sensitive components, long-term storage stability, and physical field control. Therefore, this invention provides a method for preparing a highly bioavailable nanoemulsified compound beverage. Through the synergistic effect of processes such as lyophilized powder rehydration and homogenization, vacuum degassing, and static magnetic field treatment, the method aims to further reduce and stabilize droplet size, significantly improving bioavailability while protecting the activity of functional components, thus meeting the demands of modern functional beverages for high efficiency, stability, and high quality. Summary of the Invention

[0006] To address the above problems, the present invention aims to provide a method for preparing a highly bioavailable nanoemulsified composite beverage, comprising the following steps: S1: Place one or more of the following oil-phase functional components (DHA algal oil, Haematococcus pluvialis oil, medium-chain triglycerides, krill oil, evening primrose oil, fish oil, flaxseed oil, Ganoderma lucidum spore oil, walnut oil, and coconut oil) at 1-2% of the total mass of the final product solution into a reaction vessel, purge with nitrogen for protection, and stir and mix at 600 rpm for 10 minutes at 25°C to obtain an oil-phase mixture; S2: Weigh 2 to 5 times the mass of the anionic emulsifier of the oil phase functional component in S1, mix the anionic emulsifier and deionized water in a mass ratio of 1:2 to 1:5, stir at 1500 rpm for 20 min at 55℃, mix the obtained anionic emulsifier solution with the oil phase obtained in S1, stir at 2500 rpm for 30 min, and let stand for 30 min to obtain mixture A; S3: Add a lyophilization protectant. The mass of the lyophilization protectant is the sum of the masses of the oil phase functional components and the anionic emulsifier. The lyophilization protectant is composed of mannitol, trehalose, and gum arabic in a weight ratio of (4-6):(3-5):(1-2). Freeze the mixture A with the added lyophilization protectant at -30℃ for 2 h, then freeze at -45℃ for 2 h, and then vacuum dry at -45~-60℃ for 24~36 h, followed by desorption drying at 25-35℃ for 3-6 h to obtain an emulsion lyophilized powder with a moisture content of <5%. S4: Mix the obtained emulsion with lyophilized powder and 37℃ deionized water at a mass ratio of 1:0.5 to 1:5; add 1-2% of the total mass of the final product solution of aqueous functional components γ-aminobutyric acid (GABA), lutein ester microcapsule powder, zeaxanthin microcapsule powder, tea theanine, sodium hyaluronate, phosphatidylserine or one or more, and 6% of the total mass of the final product solution of xanthan gum. Stir at 2000 rpm for 15 min, then perform vacuum degassing treatment at a vacuum degree of -0.095 MPa for 5 min. Transfer to a high-pressure microfluidic homogenizer for homogenization at a pressure of 10000 PSI to 30000 PSI, with a Y-type interaction chamber, a temperature controlled at 25℃ to 40℃, a feed flow rate of 50 to 200 mL / min, and 2 to 5 cycles to obtain mixture B; S5: Pass mixture B through a static magnetic field region of 0.5 to 1.5 T generated by an electromagnet, using a coiled flow channel, with a residence time of 5 to 10 minutes, followed by vacuum degassing to obtain mixture C; S6: Add one or more sweeteners selected from xylitol, erythritol, mogrosides, and steviol glycosides dissolved in deionized water to mixture C obtained in S5; add one or more acidity regulators selected from citric acid, lactic acid, malic acid, and sodium citrate dissolved in deionized water; add one or more antioxidants selected from ascorbic acid, vitamin E, and sodium ascorbate dissolved in deionized water; adjust the pH of the solution to 2.5~4.5; and add deionized water to bring the volume to the total mass of the final product solution. Stir and mix at 600 rpm for 10 min at 25°C to obtain mixture D. Fill mixture D with aluminum foil plastic film, and degas again under -0.095 MPa vacuum for 5 min. During filling, fill the bag with nitrogen gas, then sterilize at 115°C for 15 min. After sterilization, cool to 25°C in an ice-water bath.

[0007] The beneficial effects of this invention are as follows: (1) Significantly improve bioavailability: Through the combined effects of emulsification, freeze drying, high-pressure microjet and static magnetic field, the bioavailability of DHA algal oil, Haematococcus pluvialis oil, medium chain triglycerides, krill oil, evening primrose oil, fish oil, flaxseed oil, Ganoderma lucidum spore oil, walnut oil, coconut oil, γ-aminobutyric acid (GABA), lutein ester, zeaxanthin, tea theanine, sodium hyaluronate, phosphatidylserine and other components is greatly improved.

[0008] (2) Stability of the system: The nano-emulsified composite beverage prepared in this application has good physical stability. It does not separate into layers or precipitate after being placed at 37°C for 6 months in the accelerated stability test, and the particle size change rate is less than 15%.

[0009] (3) The method of this application uses only food-grade raw materials and does not involve the use of any organic solvents. The process is safe and environmentally friendly and easy to achieve large-scale industrial production. By combining the scientific ratio of oil phase and water phase with advanced technology, this invention successfully solves the contradiction between taste, stability and absorption rate of liquid products, and provides a new technical path for the development of high-quality nutritional supplements. Detailed implementation method: The embodiments and examples of the present invention will be described in detail below with reference to the implementation methods and examples. However, those skilled in the art will understand that the following implementation methods and examples are only for illustrating the present invention and should not be regarded as limiting the scope of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. Unless otherwise specified, conventional conditions or conditions recommended by the manufacturer shall be followed. Unless otherwise specified, the reagents or instruments used are all conventional products that can be purchased commercially.

[0010] To more clearly illustrate the method provided by the present invention, the following embodiments are provided in detail. The test methods for various indicators of the calcium nanoemulsion composite beverage prepared in the following embodiments are as follows: 1. Bioavailability characterization: 1.1 Testing Materials 1.1.1 Sample Information Examples and comparative examples.

[0011] 1.1.2 Laboratory Animals SPF-grade male SD rats, weighing 180±20 g, were housed in an SPF-grade rat enclosure with free access to food and water. The temperature was 22±2℃, humidity 50±5%, and the light-dark cycle was 12 h. The rats were randomly divided into two groups: a control group and an example group, with six rats in each group. The rats were administered calcium at a dose of 160 mg / 100 g via gavage, based on the actual calcium content.

[0012] 1.2 Detection Method 1.2.1 Sample Collection Rats were fasted for 12 hours before administration but allowed free access to water. At 5 min, 15 min, 30 min, 1 h, 2 h, 4 h, 8 h and 12 h after administration of the test sample, approximately 300 μL of blood was collected from the ocular venous plexus of each group of 6 rats. The blood was placed in a 1.5 mL centrifuge tube containing heparin and centrifuged at 3500 rpm for 10 min at 4 °C. The supernatant was collected to obtain rat plasma, which was stored at -80 °C for later testing.

[0013] 1.2.2 Determination of Sample Content 1.2.2.1 DHA and GABA content analysis and determination In the examples and comparative studies, plasma samples were analyzed according to the instructions for the rat GABA ELISA kit and the rat DHA ELISA kit, respectively. The absorbance OD values ​​were measured at 450 nm using an Infinite F50 microplate reader. A linear regression curve was plotted with the standard concentration as the x-axis (X) and the corresponding OD value as the y-axis (Y) (Table 3), and the concentration values ​​of each sample were calculated.

[0014] 1.2.2.2 Analysis and determination of lutein and astaxanthin content 1) Preparation of reference solutions: Accurately weigh a certain amount of reference powder and add it to a methanol solution containing 500 ng / mL of internal standard chloramphenicol to prepare single reference solutions of lutein 100 μg / mL and astaxanthin 100 μg / mL. Dilute these solutions with a methanol solution containing 500 ng / mL of chloramphenicol to prepare a series of reference stock solutions of lutein (0.1-1000 ng / mL) and astaxanthin (0.1-1000 ng / mL), respectively, and store them at 4℃ for later use.

[0015] 2) LC-MS Analysis: In the examples and comparative examples, plasma samples were precipitated with 300 μL of pre-cooled methanol solution, vortexed for 2 min to mix, and centrifuged at 4℃ and 10000 rpm for 15 min. The supernatant was collected as the sample to be tested and stored at -20℃ for later use. A SHIMASEN VD C30 column (250 mm × 4.6 mm, 3 μm) was used. The mobile phase was 0.1% formic acid water (A) - acetonitrile (B), the flow rate was 0.8 mL / min, and the column temperature was 40℃. The injection volume was 10 μL. Gradient elution conditions were as follows:

[0016] 3) Mass spectrometry conditions: Shimadzu LCMS8050 mass spectrometer. Quantitative analysis was performed in multiple reaction monitoring (MRM) mode. Ion source: electrospray ionization (ESI); nebulizer gas flow rate: 3.0 mL / min; dry gas and heating gas flow rates: 103.0 mL / min; interface temperature: 300℃; DL temperature: 250℃; heating block temperature: 400℃; detector voltage: 2.06 kV; IG vacuum: 2.3 × 10⁻⁶ kV. -3 Pa, PG vacuum degree: 1.1×10 2 Pa.

[0017] 4) MRM parameters

[0018] The concentrations of DHA, GABA, lutein, and astaxanthin in the blood were measured at 5 min, 15 min, 30 min, 1 h, 2 h, 4 h, 8 h, and 12 h after administration of the test sample. The AUC was analyzed using WiNonLin 8.1.0 software. 0-last The parameters.

[0019] Bioavailability = AUC 0-last (mM*h) Example / AUC 0-last (mM*h) Comparative Example 2 particle size The particle size was determined using a Malvern laser particle size analyzer at a test temperature of 25℃, and the particle size was characterized by D(50, nm). The particle size change rate was calculated as 1 - (particle size of the experimental sample at 37℃ / initial particle size at 25℃ * 100%). Example 1

[0020] S1: Prepare 1000g of final product solution, weigh 20g of oil phase functional component DHA algal oil and place it in the reaction vessel, purge with nitrogen for protection, and stir and mix at 600rpm for 10min at 25℃ to obtain oil phase mixture; S2: Weigh 95g of anionic emulsifier sodium alginate and 5g of pectin, mix with 500g of deionized water, stir at 1500rpm for 20min at 55℃, mix the resulting anionic emulsifier solution with the oil phase mixture obtained in S1, stir at 2500rpm for 30min, and let stand for 30min to obtain mixture A; S3: Add 120g of freeze-drying protectant, which consists of 50g mannitol, 50g trehalose, and 20g gum arabic. Freeze at -30℃ for 2 hours, then freeze at -45℃ for 2 hours, followed by vacuum freeze-drying at -60℃ for 30 hours and desorption drying at 25℃ for 6 hours to obtain an emulsion freeze-dried powder with a moisture content of <5%. S4: Mix the lyophilized powder and 37℃ deionized water at a mass ratio of 1:0.5; add 20g of aqueous functional component GABA and 60g of xanthan gum, stir at 2000 rpm for 15min, then perform vacuum degassing treatment at a vacuum degree of -0.095MPa for 5min, transfer to a high-pressure microfluidic homogenizer for homogenization at a pressure of 30000 PSI, a Y-type interaction chamber, a temperature controlled at 25℃, a feed flow rate of 50mL / min, and 2 cycles to obtain mixture B; S5: Pass mixture B through a 1.5 T static magnetic field zone generated by an electromagnet, using a coiled flow channel, with a residence time of 5 min, and then perform vacuum degassing again to obtain mixture C; S6: Add xylitol and mogroside dissolved in deionized water to mixture C obtained in S5 to adjust the sweetness; add citric acid and sodium citrate dissolved in deionized water to adjust the sourness; add vitamin E, an antioxidant dissolved in deionized water, to adjust the pH of the solution to 4.5; add deionized water to bring the total volume of the final product solution to 1000g; stir and mix at 600rpm for 10min at 25℃ to obtain mixture D. Fill mixture D with aluminum foil plastic film, and degas again under -0.095MPa vacuum for 5min, while filling the bags with nitrogen gas. Then sterilize at 115℃ for 15min, and cool to 25℃ in an ice water bath after sterilization. Example

[0021] S1: Prepare 500g of final product solution, weigh 4g of Haematococcus pluvialis oil (5% astaxanthin) and 1g of medium-chain triglycerides and place them in a reaction vessel, purge with nitrogen for protection, and stir and mix at 600rpm for 10min at 25℃ to obtain an oil phase mixture; S2: Weigh 10g of anionic emulsifier sodium octenyl succinate starch, mix with 20g of deionized water, stir at 1500rpm for 20min at 55℃, mix the resulting anionic emulsifier solution with the oil phase functional component obtained in S1, stir at 2500rpm for 30min, and let stand for 30min to obtain mixture A; S3: Add 15g of freeze-drying protectant, which consists of 6g mannitol, 6g trehalose, and 3g gum arabic. Freeze at -30℃ for 2 hours, then freeze at -45℃ for 2 hours, followed by vacuum freeze-drying at -50℃ for 36 hours and desorption drying at 30℃ for 5 hours to obtain an emulsion freeze-dried powder with a moisture content of <5%. S4: The obtained emulsion lyophilized powder and 37℃ deionized water were mixed in a mass ratio of 1:1; 3g of aqueous functional component lutein ester microcapsule powder (containing 10% lutein ester) and 2g of zeaxanthin microcapsule powder (containing 5% zeaxanthin) and 15g of xanthan gum were added. After stirring at 2000 rpm for 15min, vacuum degassing was performed at a vacuum degree of -0.095MPa for 5min. The mixture was then transferred to a high-pressure microfluidic homogenizer for homogenization at a pressure of 10000 PSI, a Y-type interaction chamber, a temperature of 40℃, a feed flow rate of 200mL / min, and 5 cycles to obtain mixture B. S5: Pass mixture B through a 0.5 T static magnetic field region generated by an electromagnet, using a coiled flow channel, with a residence time of 10 min, and then perform vacuum degassing again to obtain mixture C; S6: Add xylitol and mogroside dissolved in deionized water, citric acid and malic acid dissolved in deionized water, and ascorbic acid and sodium ascorbate dissolved in deionized water to mixture C obtained in S5. Adjust the pH of the solution to 2.5, add deionized water to bring the total volume of the final product solution to 500g, and stir at 600rpm for 10min at 25℃ to obtain mixture D. Fill mixture D with aluminum foil plastic film, degas again under -0.095 MPa vacuum for 5min, and fill the bag with nitrogen during filling. Then sterilize at 115℃ for 15min, and cool to 25℃ in an ice water bath after sterilization.

[0022] Comparative Example 1 Compared with Example 1, commercially available soft capsules with the same DHA content and GABA gummies with the same content were used.

[0023] Comparative Example 2 Compared with Example 1, the S3 freeze-drying step is omitted, and other parameters are the same as in Example 1.

[0024] Comparative Example 3 Compared with Example 1, the S5 static magnetic field region processing step is omitted, and other parameters are the same as in Example 1.

[0025] Comparative Example 4 Compared to Example 2, commercially available Haematococcus pluvialis oil soft capsules and lutein gummies with the same content were used.

[0026] Comparative Example 5 Compared to Example 2, in step S4, the high-pressure microjets have a homogenization pressure of 2000 PSI, a Y-shaped interaction chamber, a temperature controlled at 25°C, a feed flow rate of 50 mL / min, and two cycles. Other step parameters are the same as in Example 2. 1.3 Comparison of bioavailability results between the examples and comparative examples 1.3.1 Bioavailability results of Example 1 and Comparative Examples 1-3

[0027]

[0028] Table 4 shows the differences in the bioavailability of DHA and GABA between the examples and comparative examples. The DHA test results indicate that, compared to Example 1, the bioavailability of Comparative Example 1 is approximately 0.099 times; compared to Example 1, Comparative Example 2, omitting the freeze-drying step, has a bioavailability of approximately 0.72 times; compared to Example 1, Comparative Example 3, omitting the electromagnetic field treatment step, has a bioavailability of approximately 0.52 times. The GABA test results indicate that, compared to Example 1, the bioavailability of Comparative Example 1 is approximately 0.095 times; compared to Example 1, Comparative Example 2, omitting the freeze-drying step, has a bioavailability of approximately 0.74 times; compared to Example 1, Comparative Example 3, omitting the electromagnetic field treatment step, has a bioavailability of approximately 0.55 times. The compound beverage prepared in this application exhibits high bioavailability and superior absorption and exposure levels in vivo.

[0029] 1.3.2 Bioavailability results of Example 2 and Comparative Examples 4-5 The standard curve was calculated using the weighted least squares regression method with the peak area (Y) of the analyte in the reference solution as the ordinate and the concentration (X) of the reference solution as the abscissa. The lower limit of quantitation was set at S / N=10. The results are shown in Table 5.

[0030]

[0031] Table 6 shows the differences in bioavailability of lutein and astaxanthin between the examples and comparative examples. The lutein test results indicate that the bioavailability of Comparative Example 4 was 0.13 times that of Example 2. In Comparative Example 5, step S4 involved a high-pressure microjets with a homogenization pressure of 2000 PSI, a Y-shaped interaction chamber, a temperature controlled at 25°C, a feed rate of 50 mL / min, and two cycles. Compared to Example 2, the bioavailability of Comparative Example 5 was 0.19 times that of Example 2. The astaxanthin test results indicate that the bioavailability of Comparative Example 4 was approximately 0.24 times that of Example 2. In Comparative Example 5, step S4 involved a high-pressure microjets with a homogenization pressure of 2000 PSI, a Y-shaped interaction chamber, a temperature controlled at 25°C, a feed rate of 50 mL / min, and two cycles. Compared to Example 2, the bioavailability of Comparative Example 5 was 0.44 times that of Example 5. The compound beverage prepared in this application example has the characteristics of high bioavailability and has a better degree of absorption and exposure level in vivo.

[0032] 2. Results of particle size variation

[0033] The samples prepared in the above examples and comparative examples were stored at 37°C in the dark for 6 months, and the particle size was measured to compare the initial particle size change rate and physical stability. Physical stability was determined by visually observing whether stratification, flocculation, or precipitation occurred. The product of Example 1, after 6 months of storage at 37°C, showed an average particle size change rate of 10.5%, with no stratification or precipitation observed. The product of Example 2, after 6 months of storage at 37°C, showed an average particle size change rate of 11.7%, with no stratification or precipitation observed. Comparative Example 2, due to the omission of the freeze-drying operation, showed an average particle size change rate of 77.9% after 6 months, with 30% stratification and 15% precipitation. Comparative Example 3, without the electromagnetic field operation, showed severe stratification after 2 months of sterilization, with clear stratification interfaces and an average particle size change rate of 85.0%. Comparative Example 5: The high-pressure microjet homogenization pressure was 2000 PSI, the interaction chamber was Y-type, the temperature was controlled at 25℃, the feed flow rate was 50 mL / min, and the number of cycles was 2. After 2 months, severe stratification occurred, with an average change rate of 90.5%.

[0034] In summary, the preparation method of the nanoemulsified composite beverage provided by this invention can maintain the good stability of the product and has high bioavailability.

[0035] The above description is merely a preferred embodiment of the present invention and does not limit the present invention. Any simple modifications, alterations, and equivalent transformations made to the above embodiments based on the technical essence of the present invention shall fall within the protection scope of the present invention.

Claims

1. A method for preparing a highly bioavailable nanoemulsified composite beverage, characterized in that, The preparation method includes the following steps: S1: Place one or more of the following oil-phase functional components (DHA algal oil, Haematococcus pluvialis oil, medium-chain triglycerides, krill oil, evening primrose oil, fish oil, flaxseed oil, Ganoderma lucidum spore oil, walnut oil, and coconut oil) at 1-2% of the total mass of the final product solution into a reaction vessel, purge with nitrogen for protection, and stir and mix at 600 rpm for 10 minutes at 25°C to obtain an oil-phase mixture; S2: Weigh 2 to 5 times the mass of the anionic emulsifier of the oil phase functional component in S1, mix the anionic emulsifier and deionized water in a mass ratio of 1:2 to 1:5, stir at 1500 rpm for 20 min at 55℃, mix the obtained anionic emulsifier solution with the oil phase mixture obtained in S1, stir at 2500 rpm for 30 min, and let stand for 30 min to obtain mixture A; S3: Add a lyophilization protectant, the mass of which is the sum of the masses of the oil phase functional components and the anionic emulsifier. The lyophilization protectant is composed of mannitol, trehalose, and gum arabic in a weight ratio of (4-6):(3-5):(1-2). Freeze mixture A with added lyophilization protectant for 4 h, then perform vacuum freeze-drying at -45 to -60℃ for 24 to 36 h, followed by desorption drying at 25 to 35℃ for 3 to 6 h to obtain an emulsion lyophilized powder with a moisture content of <5%. S4: Mix the obtained emulsion lyophilized powder and 37℃ deionized water at a mass ratio of 1:0.5 to 1:5; add 1 to 2% of the total mass of the final product solution of the aqueous functional components γ-aminobutyric acid (GABA), lutein ester microcapsule powder, zeaxanthin microcapsule powder, tea theanine, sodium hyaluronate, phosphatidylserine or one or more, and 3 to 6% of the total mass of the final product solution of xanthan gum. Stir at 2000 rpm for 15 min, then perform vacuum degassing treatment at a vacuum degree of -0.095 MPa for 5 min. Transfer to a high-pressure microfluidic homogenizer for homogenization to obtain mixture B. S5: Pass mixture B through a static magnetic field region of 0.5 to 1.5 T for 5 to 10 minutes, and then perform vacuum degassing again to obtain mixture C; S6: Add one or more sweeteners selected from xylitol, erythritol, mogrosides, and steviol glycosides dissolved in deionized water to mixture C obtained in S5; add one or more acidity regulators selected from citric acid, lactic acid, malic acid, and sodium citrate dissolved in deionized water; add one or more antioxidants selected from ascorbic acid, vitamin E, and sodium ascorbate dissolved in deionized water; adjust the pH to 2.5-4.5; and add deionized water to bring the volume to the total mass of the final product solution. Stir and mix at 600 rpm for 10 minutes at 25°C to obtain mixture D. Fill mixture D with aluminum foil plastic film, degas again under -0.095 MPa vacuum for 5 minutes, and fill the bags with nitrogen during filling. Then sterilize at 115°C for 15 minutes, and cool to 25°C in an ice-water bath after sterilization.

2. The method for preparing a highly bioavailable nanoemulsified composite beverage according to claim 1, characterized in that, In step S2, the anionic emulsifier is one or more of sodium octenyl succinate starch, sodium alginate, and pectin.

3. The method for preparing a highly bioavailable nanoemulsified composite beverage according to claim 1, characterized in that, Step S3, freezing for 4 hours, includes freezing at -30°C for 2 hours and freezing at -45°C for 2 hours.

4. The method for preparing a highly bioavailable nanoemulsified composite beverage according to claim 1, characterized in that, In step S4, the high-pressure microjet homogenization pressure is 10,000 PSI to 30,000 PSI, the interaction chamber is Y-shaped, the temperature is controlled at 25℃ to 40℃, the feed flow rate is 50 to 200 mL / min, and the number of cycles is 2 to 5.

5. The method for preparing a highly bioavailable nanoemulsified composite beverage according to claim 1, characterized in that, The static magnetic field region mentioned in step S5 is generated by an electromagnet, and the emulsion flows in the magnetic field region using a coiled flow channel to ensure residence time.

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