Nutrient bone broth emulsion and method of making and instant porridge or instant pilaf

Abstract

This invention belongs to the food field and relates to a nutrient-rich bone broth emulsion and its preparation method, as well as instant porridge or instant rice. The preparation method of the nutrient-rich bone broth emulsion includes the following steps: 1) simmering a basic bone broth; 2) preparing a vegetable oil emulsion encapsulating fat-soluble nutrients; 3) mixing the basic bone broth obtained in step 1) with the vegetable oil emulsion encapsulating fat-soluble nutrients obtained in step 2) to obtain the nutrient-rich bone broth emulsion. This invention provides a nutrient-rich bone broth emulsion based on natural ingredients, with good process compatibility and significant protective effects, as well as its preparation method and instant porridge or instant rice.

Description

Technical Field

[0001] This invention belongs to the food field and relates to a nutrient bone broth emulsion and its preparation method, as well as instant porridge or instant rice. Background Technology

[0002] Infant complementary foods are a crucial nutritional supplement for infants transitioning from breast milk or formula to a family diet. Their nutrient density, bioavailability, and safety directly impact the quality of infants' growth and development. With the fast pace of modern life and the popularization of scientific parenting concepts, ready-to-eat infant complementary food products (especially ready-to-eat porridge / rice) are becoming one of the fastest-growing product categories in the market due to their convenience and nutritional balance.

[0003] Currently, the industrial production of ready-to-eat complementary foods for infants and young children mainly relies on the following technological routes: 1) Drying-Rehydration Technology Route. For example, invention application CN114947047A discloses an infant nutritional supplement porridge and its preparation method. This technology involves pre-treating and cooking rice, vegetables, and meat, followed by freeze-drying (-30 to -50°C) and crushing. Rehydration is required before consumption. While this process can better preserve heat-sensitive components, it suffers from high energy consumption, poor product rehydration, and a significant difference in taste compared to freshly cooked products. Another example is invention application CN107334046A, which provides an infant cereal supplementary nutritional meal formula and its processing method, combining steam roller drying technology. The product is in flake or powder form and needs to be mixed with water before consumption. It cannot provide complete grain particle form, making it difficult to meet the chewing training needs of older infants.

[0004] 2) Extrusion puffing technology. For example, invention application CN111887430A discloses a method for preparing canned nutritional rice cereal for infants, using extrusion puffing technology (160-170℃). High-temperature, high-pressure shearing causes starch gelatinization and protein denaturation. While this process is highly efficient, the high temperatures result in a 60-80% loss of heat-sensitive vitamins (especially vitamins C, B, A, and D), and the product is paste-like or powdery, lacking a granular texture. Another example is invention application CN108576597A, which discloses a method for preparing multigrain nutritional granules for infants, also using extrusion puffing at 160-170℃. Although this can form granules, the high temperature causes excessive protein denaturation and accelerated fat oxidation, and the product requires secondary sterilization, resulting in significant double nutrient loss.

[0005] 3) High-Temperature Sterilization Technology Route (Commercial Aseptic). This route uses a commercially aseptic high-temperature sterilization process (121℃, 20-35min) to produce ready-to-eat complementary foods. It boasts advantages such as a long shelf life (12-24 months), no need for preservatives, and ready-to-eat functionality, making it the mainstream technology for ready-to-eat porridge / rice. However, this technology has significant inherent drawbacks: a) Severe nutrient destruction: Under the 121℃ / 35min treatment conditions, vitamin C is almost completely lost (retention rate <5%), vitamin A palmitate degradation reaches 40-60%, and DHA peroxide value (POV) increases to over 10 meq / kg, far exceeding the recommended limits for infant formula. b) Significant textural degradation: Prolonged high temperatures cause excessive gelatinization of rice starch (gelatinization degree >95%), cell wall rupture, and particle structure collapse, resulting in a soft, mushy product that cannot provide the chewing training required for infants aged 7-24 months. c) The dilemma of flavor decay and compensation: High temperatures lead to a significant loss of Maillard reaction products and meat-characteristic flavor substances (such as 2-methyl-3-furanthiol and bis(2-methyl-3-furanyl)disulfide). Currently, flavor compensation relies heavily on the exogenous addition of yeast extracts and artificial meat flavorings, which contradicts the strict restrictions on food additives in GB 10770-2025 "Infant Cereal Complementary Foods" and the global trend of clean labeling.

[0006] Meanwhile, in existing technologies, the main strategies for protecting fat-soluble vitamins and DHA / ARA are as follows: 1) Microencapsulation technology. a) Wall material selection: Commonly used wall materials include gum arabic, cyclodextrin, modified starch, and gelatin. Among them, cyclodextrin encapsulation technology (such as the invention application with publication number CN105707887A) can form inclusion complexes, but it has problems such as low encapsulation rate (<60%), high cost, and controversy over the compliance of exogenous additives. b) Process limitations: Spray drying microencapsulation requires high temperature treatment (150-200℃), which causes secondary damage to heat-sensitive nutrients; freeze drying microencapsulation has high energy consumption and low production efficiency, making it difficult to apply on a large scale.

[0007] 2) Emulsion Delivery Systems. a) Oil-in-Water Emulsions: Emulsifiers (monoglycerides, sucrose esters, Tween, etc.) disperse oils in the aqueous phase, improving the dispersibility of fat-soluble nutrients. However, there are strict restrictions on the addition of synthetic emulsifiers in infant formula (GB2760), and conventional emulsions are prone to demulsification and aggregation under high-temperature sterilization conditions, resulting in limited protective effects. b) Multilayer Emulsions: Multilayer interfacial films are constructed using layer-by-layer self-assembly technology. While this improves stability, the process is complex and costly, and there are no reports of industrial application.

[0008] However, bone broth, as a traditional ingredient, is rich in collagen (which can be hydrolyzed into gelatin), minerals, and flavor compounds. In existing technologies, bone broth is mainly used as a flavor base (e.g., in invention applications CN108208595A and CN110403178A), but there is no mature solution for developing it into a natural emulsification delivery system and applying it to protect fat-soluble nutrients in ready-to-eat porridge / rice for infants. In summary, existing technologies face a dilemma in the processing of ready-to-eat porridge / rice for infants, struggling to simultaneously achieve four objectives: nutrient protection, texture preservation, natural flavor, and clean labeling. High-temperature technologies sacrifice nutrition and texture for safety, while low-temperature drying sacrifices efficiency and taste for nutrient retention. However, fat-soluble nutrient protection technologies suffer from issues such as compliance with exogenous additives, process complexity, and insufficient protective effects. Therefore, there is an urgent need to develop an innovative technological solution based on natural ingredients, with good process compatibility and significant protective effects. Summary of the Invention

[0009] In order to solve the above-mentioned technical problems in the background art, the present invention provides a nutrient bone broth emulsion based on natural ingredients, with good process compatibility and significant protective effect, as well as a preparation method and an instant porridge or instant rice dish.

[0010] To achieve the above objectives, the present invention adopts the following technical solution: A nutrient-rich bone broth emulsion, characterized in that: the nutrient-rich bone broth emulsion is prepared from bone broth collagen and a vegetable oil emulsion containing fat-soluble nutrients.

[0011] The method for preparing the nutrient-rich bone broth emulsion as described above is characterized by the following steps: 1) Prepare the basic bone broth; 2) Prepare vegetable oil emulsions containing fat-soluble nutrients; 3) Mix the basic bone broth obtained in step 1) with the vegetable oil emulsion containing fat-soluble nutrients obtained in step 2) to obtain a nutrient bone broth emulsion.

[0012] As a preferred embodiment, the specific implementation of step 1) in this invention is as follows: 1.1) Take fresh pork femur, beef shank bone or other animal bone broth ingredients, crush them, soak them to remove blood and blanch them to remove the fishy smell, add softened water at a ratio of 1:2.5 to 1:4 (w / w), and simmer them in two stages using a gradient heating method to obtain the original bone broth. 1.2) Filter the bone broth obtained in step 1.1) through an 80-100 mesh sieve to obtain the basic bone broth.

[0013] Preferably, the two-stage cooking method in step 1.1) of this invention is as follows: First stage: heat to 60-70℃ and keep warm for 60-120 minutes to promote the dissociation and dissolution of collagen using endogenous bone proteases; Second stage: heat to 95-105℃ and simmer gently for 3-6 hours, controlling the evaporation rate to ≤15% to promote the thermal decomposition of collagen into gelatin, while extracting flavor precursor substances from the bone; The second stage is carried out after the completion of the first stage.

[0014] Preferably, in step 1.2) of the present invention, the collagen content in the basic bone broth is ≥3.0g / 100mL (calculated as hydroxyproline); and the total solids content in the basic bone broth is ≥6.0g / 100mL.

[0015] As a preferred embodiment, step 2) of the present invention is specifically implemented as follows: 2.1) Select vegetable oil containing unsaturated fatty acids as the oil phase substrate; 2.2) Heat the oil phase substrate obtained in step 2.1) to 40-50℃, add fat-soluble nutrients, and dissolve them under stirring at 100-300 rpm for 30-60 minutes to promote the uniform distribution of fat-soluble nutrients in the oil phase substrate, thereby obtaining a vegetable oil emulsion containing fat-soluble nutrients.

[0016] Preferably, the vegetable oil used in step 2.1) of the present invention is one or more of walnut oil, flaxseed oil, and sunflower seed oil; the fat-soluble nutrients used in step 2.2) are one or more of vitamin A palmitate, cholecalciferol VD3, dl-α-tocopherol, DHA algal oil, and ARA oil.

[0017] As a preferred embodiment, step 3) of the present invention is specifically implemented as follows: 3.1) Heat the basic bone broth obtained in step 1) to 55-70℃, place it under a high shear emulsifier, control the shear linear velocity to 15-25m / s, and slowly add the vegetable oil emulsion containing fat-soluble nutrients obtained in step 2) at a constant flow rate, controlling the oil-water mass ratio to 1:5~1:15; after the addition is complete, continue shearing and emulsifying for 5-15 minutes to obtain a crude emulsion; 3.2) The crude emulsion obtained in step 3.1) is refined by a two-stage high-pressure homogenizer to obtain a stable nutrient bone broth emulsion; preferably, the specific method of the two-stage high-pressure homogenization in step 3.2) is: the first-stage homogenization pressure is 30-45 MPa; the second-stage homogenization pressure is 3-8 MPa; preferably, the average particle size D[4,3] of the nutrient bone broth emulsion is ≤ 3.5 μm, the particle size distribution Span value is ≤ 1.5, the absolute value of the ζ-potential is ≥ 25 mV, and the centrifugation sedimentation rate is ≤ 5% under the condition of 4000 rpm / 15 min.

[0018] A nutrient bone broth emulsion prepared by the preparation method described above, preferably, the nutrient bone broth emulsion is used in the preparation of food, especially in the preparation of ready-to-eat complementary foods for infants and young children.

[0019] A method for preparing an instant complementary food for infants and young children, characterized in that: the instant complementary food is instant porridge or instant rice, and the method for preparing the instant complementary food includes the following steps: 1) Obtain the nutrient bone broth emulsion as described above; 2) Preparation of pre-cooked grain substrate; 3) Mix the nutrient bone broth emulsion obtained in step 1) with the pre-cooked cereal base prepared in step 2) to obtain ready-to-eat complementary food for infants and young children; Preferably, step 2) is implemented as follows: The grain raw materials are washed, soaked, and then cooked to obtain a pre-cooked grain base; preferably, the grain raw materials are japonica rice, germ rice, and / or millet; the soaking is carried out in water at 25-35℃ for 30-60 minutes; when the central gelatinization degree of the cooked product reaches 60-80%, it is rapidly cooled to below 25℃ by air cooling; Preferably, step 3) is implemented as follows: Add the pre-cooked cereal base obtained in step 2) and the nutrient bone broth emulsion obtained in step 1) into a three-dimensional mixer and mix for 5-10 minutes. When the moisture content of the final product is 75-80% and the pH value is 6.0-6.8, you will get ready-to-eat complementary food for infants. Preferably, the method for preparing the ready-to-eat complementary food for infants and young children further includes, after step 3): 4) The ready-to-eat infant complementary food prepared in step 3) is filled and sterilized; Preferably, the filling is performed using high-barrier packaging materials, with a vacuum degree ≤ -0.095 MPa; the sterilization method can be a high-temperature sterilization process; preferably, the temperature of the high-temperature sterilization process is 115-121℃, the sterilization time is 10-30 min, and the F0 value is ≥ 6.0.

[0020] The advantages of this invention are: This invention provides a nutrient-rich bone broth emulsion, its preparation method, and its application. The nutrient-rich bone broth emulsion is prepared from bone broth collagen and a vegetable oil emulsion encapsulating fat-soluble nutrients. This invention focuses on the construction method of a natural emulsification delivery system based on bone broth collagen, and its industrial application in protecting fat-soluble vitamins (vitamins A, D, and E) and long-chain polyunsaturated fatty acids (LCPUFAs, including DHA and ARA) in ready-to-eat porridge / rice for infants. This invention addresses the problem of extremely low retention rates (typically <60% in existing technologies) of fat-soluble vitamins and DHA / ARA due to thermal degradation and oxidation during high-temperature sterilization at 121°C and long shelf life. This invention also addresses the formulation defects caused by the loss of characteristic flavor substances from meat due to high temperatures, necessitating reliance on exogenous flavorings or yeast extracts for flavor compensation. Finally, this invention addresses the problem of limited bioavailability of fat-soluble nutrients in the incompletely developed digestive tract of infants due to poor dispersibility and low micellarization efficiency. Attached Figure Description

[0021] Figure 1 This is a process flow diagram of the bone broth collagen-walnut oil emulsification system obtained in Example 1 of the present invention; Figure 2 This is a flowchart of the preparation process of ready-to-eat infant bone broth porridge / rice obtained in Example 2 of the present invention; Figure 3 The image shows the finished product of ready-to-eat bone broth / rice for infants and young children, prepared based on the method provided in this invention. Figure 4 The image shows the finished product of ready-to-eat bone broth nutritious porridge for infants and young children, prepared based on the method provided in this invention. Detailed Implementation

[0022] This invention provides a nutrient-rich bone broth emulsion, which is prepared from bone broth collagen and a vegetable oil emulsion containing fat-soluble nutrients.

[0023] The method for preparing the nutrient-rich bone broth emulsion provided by this invention includes the following steps: 1) Prepare the basic bone broth, specifically including: 1.1) Take fresh pork femur, beef shank, or other livestock and poultry bone broth ingredients, crush them, soak them to remove blood, blanch them to remove the fishy smell, add softened water at a material-to-water ratio of 1:2.5~1:4 (w / w), and simmer in two stages using a gradient heating method to obtain the original bone broth. The specific method of the two-stage simmering is as follows: First stage (directed dissolution of collagen): heat up to 60-70℃, keep warm for 60-120min, and use endogenous bone proteases (exemplary, such as cathepsin B, L) to promote the dissociation and dissolution of collagen; Second stage (gelatinization and flavor substance extraction): heat up to 95-105℃, simmer gently for 3-6h, control the evaporation rate to ≤15%, promote the thermal decomposition of collagen into gelatin, and at the same time extract flavor precursor substances from the bone. It should be noted that the second stage used in this invention is carried out after the first stage is completed.

[0024] 1.2) Filter the bone broth obtained in step 1.1) through an 80-100 mesh sieve to obtain the basic bone broth. It should be noted that the collagen content in the basic bone broth is ≥3.0g / 100mL (calculated as hydroxyproline); the total solids content in the basic bone broth is ≥6.0g / 100mL.

[0025] 2) Preparation of vegetable oil emulsions containing fat-soluble nutrients, specifically including: 2.1) Select vegetable oil containing unsaturated fatty acids as the oil phase substrate, wherein the vegetable oil is one or more of walnut oil, flaxseed oil, and sunflower oil; for example, walnut oil is preferred in this invention.

[0026] 2.2) Heat the oil phase substrate obtained in step 2.1) to 40-50°C, add the fat-soluble nutrients, and dissolve them under stirring at 100-300 rpm for 30-60 minutes to promote uniform distribution of the fat-soluble nutrients in the oil phase substrate, thereby obtaining a vegetable oil emulsion encapsulating the fat-soluble nutrients. For example, the fat-soluble nutrients are one or more combinations of vitamin A palmitate, cholecalciferol VD3, dl-α-tocopherol, DHA algal oil, and ARA oil.

[0027] 3) Mix the basic bone broth obtained in step 1) with the vegetable oil emulsion containing fat-soluble nutrients obtained in step 2) to obtain a nutrient-rich bone broth emulsion, specifically: 3.1) Heat the basic bone broth obtained in step 1) to 55-70℃, place it under a high-shear emulsifier, control the shear linear velocity to 15-25m / s, and slowly add the vegetable oil emulsion containing fat-soluble nutrients obtained in step 2) at a constant flow rate (exemplarily, such as 3-10mL / min), controlling the oil-water mass ratio to 1:5~1:15, preferably, the oil-water mass ratio can be 1:8-1:12; after the addition is complete, continue shearing and emulsifying for 5-15min to obtain a crude emulsion; 3.2) The crude emulsion obtained in step 3.1) is refined by a two-stage high-pressure homogenizer to obtain a stable nutrient bone broth emulsion; preferably, the specific method of the two-stage high-pressure homogenization in step 3.2) is: the first-stage homogenization pressure is 30-45 MPa (mainly to break up oil droplets and control particle size distribution); the second-stage homogenization pressure is 3-8 MPa (mainly to promote collagen interface adsorption and stabilize emulsion droplets); preferably, the homogenization is repeated 1-3 times, the average particle size D[4,3] of the nutrient bone broth emulsion is ≤ 3.5μm, the particle size distribution Span value is ≤1.5, the absolute value of ζ-potential is ≥25mV, and the centrifugation sedimentation rate is ≤ 5% under the condition of 4000rpm / 15min.

[0028] The basis for optimizing the key process parameters of the above preparation method in this invention The optimal range of core process parameters and its scientific basis were determined through single-factor experiments and response surface methodology (RSM) optimization.

[0029] Based on the preparation method described above, this invention provides a nutrient-rich bone broth emulsion for use in food preparation, particularly in the preparation of ready-to-eat complementary foods for infants and young children. For example, the ready-to-eat complementary food for infants and young children may be ready-to-eat porridge or stewed rice.

[0030] For example, the preparation method of ready-to-eat complementary food for infants and young children provided by the present invention includes the following steps: 1) Obtain the nutrient bone broth emulsion as described above; 2) Preparation of precooked grain base: The specific preparation method is as follows: the grain raw materials are washed, soaked and then cooked to obtain precooked grain base; preferably, the grain raw materials are japonica rice, germ rice and / or millet; soaking is done in water at 25-35℃ for 30-60 minutes; when the central gelatinization degree of the cooked product reaches 60-80% (while still maintaining the integrity of the particle shape), it is quickly cooled to below 25℃ by air cooling; 3) Mix the nutrient bone broth emulsion obtained in step 1) with the pre-cooked cereal base prepared in step 2) to obtain ready-to-eat complementary food for infants and young children. Specifically, put the pre-cooked cereal base prepared in step 2) and the nutrient bone broth emulsion obtained in step 1) into a three-dimensional mixer and mix for 5-10 minutes. When the moisture content of the final product is 75-80% and the pH value is 6.0-6.8, the ready-to-eat complementary food for infants and young children is obtained. For example, in addition to the pre-cooked cereal base, pre-treated vegetable cubes (blanched to protect color) and meat / aquatic product cubes (pre-cooked) can be selectively added.

[0031] For example, when the ready-to-eat complementary food for infants provided by the present invention is mass-produced or scaled up, its preparation method further includes the following after step 3): 4) The ready-to-eat infant complementary food prepared in step 3) is filled and sterilized; for example, the filling method used in this invention can be high-barrier packaging material, with a vacuum degree ≤ -0.095 MPa; the sterilization method can be a high-temperature sterilization process (such as Retort); for example, the high-temperature sterilization process used in this invention has a temperature of 115-121℃, a sterilization time of 10-30 min, and an F0 value ≥ 6.0.

[0032] This invention uses bone broth collagen as a natural emulsifier and wall material, and constructs a "core-shell" structured microemulsion delivery system through a thermally induced emulsification-high-pressure homogenization coupling process to achieve multi-scale physical encapsulation and protection of fat-soluble nutrients.

[0033] The scientific principle behind this invention is: 1) The dual functional mechanism of collagen: During heating, collagen in bone broth partially decomposes into gelatin. Its molecular chains possess an amphiphilic structure—hydrophobic regions (rich in proline and hydroxyproline) can insert into the oil phase, while hydrophilic regions (rich in glycine and glutamic acid) extend into the aqueous phase, thus spontaneously adsorbing at the oil-water interface to form an electrostatic-steric hindrance composite stable layer. The interfacial pressure of this membrane can reach 15-20 mN / m, sufficient to resist thermodynamically driven droplet coalescence.

[0034] 2) Interface membrane barrier effect: The viscoelastic interface membrane formed by collagen on the surface of oil droplets has a thickness of about 20-50nm (which can be observed by transmission electron microscopy TEM). It can effectively block oxygen from diffusing into the oil phase (reducing oxygen permeability by 60-80%), while buffering the direct effect of external thermal shock (121℃ / 20min) on the embedded material, thus significantly increasing the degradation activation energy of core nutrients.

[0035] 3) Enhanced thermodynamic compatibility: By controlling the emulsion particle size within the range of 1-5 μm, fat-soluble nutrients are uniformly dispersed in the aqueous system as micron-sized droplets, avoiding macroscopic phase separation. Simultaneously, the presence of the interfacial film generates steric repulsion between the droplets, maintaining the long-term stability of the system.

[0036] 4) Mechanism for improving bioavailability: After encapsulation, the milk droplets are gradually degraded in the infant's gastrointestinal tract by bile salts and pancreatic lipase, achieving the slow release of core nutrients and avoiding precipitation or aggregation caused by direct exposure, thereby improving its micellization efficiency and transmembrane transport rate.

[0037] To rigorously verify the technical superiority of this invention, a multidimensional control group was established for systematic evaluation. Note: Experimental group 2 (HPP cold sterilization) is only used as a reference control for the theoretical upper limit of retention rate, and the encapsulation efficiency was examined separately based on the exfoliation heat effect.

[0038] Experimental Group 1: The process of this invention (bone broth emulsion embedding + high temperature sterilization at 121℃ / 20min).

[0039] Control group 1: Pure water system (no encapsulation + 121℃ / 20min).

[0040] Control group 2: Physical mixing of bone broth (containing bone broth but without homogenization emulsification + 121℃ / 20min).

[0041] Control group 3: Commercially available ready-to-eat rice dishes for infants and young children (average of 3 brands).

[0042] Experimental group 2 (reference control): the process of this invention + HPP cold sterilization (600 MPa / 5min, 4℃).

[0043] Experiment 1: Comparison of retention rates of fat-soluble nutrients during heat processing Table 1. Nutrient retention rates (%, Mean ± SD, n=3) after different processing methods*

[0044] Conclusion: The bone broth interface membrane constructed in this invention increased the absolute retention rate of vitamin A at high temperatures by 36.6 percentage points (relative increase of 67%) compared to control group 1, and the absolute retention rate of DHA increased by 44.4 percentage points (relative increase of 105%), demonstrating that the bone broth emulsion encapsulation system has a highly significant protective effect on heat-sensitive fat-soluble nutrients (p<0.05). It also confirms that the viscoelastic interface membrane has a significant thermodynamic shielding effect on the core material.

[0045] Experiment 2: Evaluation of oxidative stability during shelf life (25℃ / RH 60%, 12 months) Table 2 Changes in lipid oxidation indicators during long-term storage

[0046] Conclusion: The POV value of the product of this invention is still below the safety threshold of 5.0 meq / kg after 12 months, indicating that the collagen membrane effectively inhibits the auto-oxidation of oils by blocking free radical chain reactions, thus solving the industry pain point of "rancidity" in infant food during the later stages of shelf life.

[0047] Experiment 3: In vitro simulated infant gastrointestinal digestive model (INFOGEST 2.0) Table 3 Comparison of Vitamin A Bioavailability

[0048] Conclusion: Due to its large specific surface area and the slow-release effect of interfacial membrane degradation, the encapsulated microemulsion droplets significantly promoted the solubilization of hydrophobic vitamin A by the mixed micelles during the small intestinal digestion stage, resulting in a breakthrough increase in bioavailability to over 67%.

[0049] Experiment 4: Enhancement of Sensory Quality Flavor quality was evaluated using an electronic nose (E-nose) combined with a sensory evaluation panel (n=30, 9-point preference scale). The results are shown in Table 4. Table 4 Sensory quality evaluation results

[0050] 1 Note: The peak area ratio of characteristic meat flavor substances such as 2-methyl-3-furanthiol was detected by GC-MS / MS.

[0051] Quantitative conclusions on technical effects: The response value of the characteristic meaty aroma substances in the product of this invention is 2.2 times higher than that of control group 2, and the overall sensory preference score reaches 8.1 points (out of 9), which is significantly better than control group 2 (5.9 points) and the average score of commercially available competing products (6.5 points). This proves that the bone broth emulsion system not only serves as an encapsulation carrier, but also contributes natural meaty aroma flavor, achieving the technical effect of "one ingredient serving multiple purposes".

[0052] Experiment 5 Feasibility of large-scale production This invention has undergone systematic laboratory research and development, pilot-scale verification, and small-batch trial production, proving that the technical solution is feasible, the process is stable, and the effects are significant. Specific verification results are as follows: 5.1 Laboratory R&D Phase Systematic optimization of process parameters was completed in the laboratory (5L / batch): Single-factor experiments were conducted to investigate the effects of factors such as collagen content in bone broth (1.5-5.0g / 100mL), oil-water ratio (1:3-1:20), emulsification temperature (40-80℃), and homogenization pressure (20-50MPa) on emulsion stability and encapsulation effect, and to determine the optimization range of key parameters.

[0053] Response surface methodology optimization: Using Box-Behnken design, a quadratic polynomial regression model was established with particle size, ζ-potential, and vitamin retention rate as response values ​​to determine the optimal combination of process parameters: collagen content 3.8 g / 100 mL, oil-water ratio 1:10, emulsification temperature 62℃, and primary homogenization pressure 38 MPa.

[0054] Verification experiment: Three batches of repeated experiments were conducted under optimal conditions. The results showed that the average particle size of the emulsion D[4,3] was 2.4±0.2μm, the ζ-potential was -32.5±2.1mV, the vitamin A sterilization retention rate was 91.2±1.8%, and the process repeatability was good (RSD<5%).

[0055] 5.2 Pilot Validation Stage Scale-up verification was conducted on a pilot production line with an annual output of 100 tons (100 kg / batch). Equipment compatibility verification: Three consecutive batches of production were conducted using an industrial-grade high-shear emulsifier (FLUKO FD40), a two-stage high-pressure homogenizer (GEA Niro Soavi), and a rotary autoclave (Zhucheng Jinding). The results showed that the optimized parameters in the laboratory could be directly scaled up, with a process transfer coefficient close to 1.0.

[0056] Product quality stability: The inter-batch variation (RSD) of key indicators for 3 batches of products is <8%, which meets the requirements for industrial production quality control.

[0057] Energy consumption and efficiency assessment: Compared with existing high-temperature processes, the energy consumption of the present invention does not increase significantly, and the production efficiency can be maintained at the original level, which has good economic feasibility.

[0058] 5.3 Product stability assessment Accelerated testing: The product was stored in a 40℃ / 75%RH constant temperature and humidity chamber for 3 months (equivalent to 12-15 months at room temperature), and samples were taken for testing monthly. The results showed that after 3 months, the vitamin A retention rate was 85.3%, the DHA retention rate was 81.2%, and the peroxide value was 4.2 meq / kg, all of which met the quality standards for infant complementary foods.

[0059] Long-term test: The test results of the samples stored at room temperature (25±2℃) for 12 months are as described in Section 4.2. The microbiological indicators continue to meet the requirements for commercial sterility (total colony count <10 CFU / g, no pathogenic bacteria detected), which confirms the long-term stability of the product of this invention.

[0060] 5.4 Consumer Acceptance Testing A home use test was conducted with 30 parents of infants aged 6-36 months (10 people in each group, consuming the product continuously for 1 week): Acceptance rating: Overall preference 8.3 / 9, purchase intention 92% Feedback keywords: "rich meat flavor", "distinct grains", "baby loves it", "perfect texture".

[0061] 5.5 Testing Methods and Standards All testing indicators were performed using national standard methods or internationally accepted methods.

[0062] In summary, this invention has undergone a complete R&D-pilot-verification process, and the technical solution is mature and reliable, meeting the conditions for direct industrial application.

[0063] Example 1: Infant Beef, Carrot, and Germ Rice Stew (UHT Type) See Figure 1 The detailed preparation process of the infant beef and carrot germ rice porridge obtained in this embodiment is as follows: (1) Refinement of bone broth preparation parameters Take 10 kg of fresh pig femur and 5 kg of beef bone, and crush them into pieces about 4 cm in diameter. After debled in a 0.5% saline bubbling tank for 1 hour, put them into a 100 L jacketed kettle and add 45 L of water.

[0064] First stage: Heat to 65℃, keep warm for 90 minutes, and stir at 25 rpm.

[0065] Second stage: Heat to a gentle boil (98±2℃) and simmer for 5 hours, adding softened water to maintain the liquid level during this period, and controlling the evaporation rate to within 12%.

[0066] Endpoint indicators: 32 L of bone broth obtained through 80-mesh filtration. Hydroxyproline content, converted to collagen, was 3.82 g / 100 mL, total solids were 7.1%, and pH was 6.48.

[0067] (2) Preparation of nutrient emulsion Oil phase: Take 2.4 kg of cold-pressed walnut oil conforming to GB 2716 and keep it at a constant temperature of 45℃ in a water bath. Add 18.5 g of vitamin A palmitate, 2.1 g of vitamin D3, 50 g of dl-α-tocopherol, and 300 g of DHA algal oil (content ≥40%) in sequence, and stir in the dark for 30 min (200 rpm) until completely miscible.

[0068] Emulsification and homogenization: 24 kg of bone broth was heated to 62°C and injected into the oil phase at a flow rate of 6 mL / min using a peristaltic pump under the action of a FLUKO FD40 high-shear mill (linear velocity 20 m / s). It was then transferred to a GEA NS2006H two-stage homogenizer, with the first-stage pressure set to 38 MPa and the second-stage pressure to 5 MPa, and the cycle was repeated twice.

[0069] Emulsion characterization: average particle size D[4,3]=2.4 μm, Span=1.2, ζ-potential=-32.5 mV, centrifugal sedimentation rate 2.8%.

[0070] (3) Particle texture preservation process Grains: 15 kg of organic germ rice was soaked in RO water at 25℃ for 45 min, drained, and then placed in a steamer and steamed at 100℃ for 12 min. The degree of gelatinization at the center was measured to be 68.5% using an RVA rapid viscosity analyzer (retaining a hard core structure). The rice was then rapidly cooled to ≤25℃ with cold air.

[0071] (4) Sterilization and finished product indicators Vacuum-sealed using aluminum foil retort pouches (SPET / NY / RCPP structure), and sterilized by rotary spray (115℃ / 20 min, F0=8.2).

[0072] Finished product testing: After sterilization, vitamin A retention rate was 90.9%, and DHA retention rate was 89.3%. Texture analysis showed a hardness of 1234.5 g (compared to only 582 g for the control group without encapsulation; this invention significantly maintains the chewy elasticity of the rice grains). For example, ... Figure 3 The image shown is a picture of the finished product of the ready-to-eat bone broth / rice dish for infants and young children obtained by this invention. For an example, see [link to example]. Figure 4 Based on the above methods, ready-to-eat bone broth porridge for infants and young children can also be obtained.

[0073] Example 2: Preparation of Beef and Carrot Rice for Infants and Toddlers (High-Temperature Sterilization Process) See Figure 2 The detailed process for preparing beef and carrot stewed rice for infants in this embodiment is as follows: 1.1 Preparation of Bone Broth Take 10 kg of fresh pork femur and 5 kg of beef shank bones, break them into 4-5 cm pieces, and soak them in 0.5% saline solution for 60 minutes to remove blood. Place them in a soup pot equipped with a stirrer, add 45 L of softened water. Turn on the stirrer (30 rpm), heat to 65℃ and maintain the temperature for 90 minutes; then heat to 98±2℃ and simmer gently for 5 hours, adding water to maintain the liquid level. Filter (through an 80-mesh sieve) to obtain 32 L of bone broth. Analysis: Collagen content (calculated as hydroxyproline) 3.8 g / 100 mL, total solids 7.2 g / 100 mL, pH 6.5.

[0074] 1.2 Oil Phase Preparation Take 2.4 kg of walnut oil (compliant with GB 2716) and heat it to 45℃. Add 18.5 g of vitamin A palmitate (1.7 million IU / g), 2.1 g of vitamin D3 oil (1 million IU / g), 50 g of dl-α-tocopherol, and 300 g of DHA algal oil (40% content, CABIO). Stir at 200 rpm for 30 min until completely dissolved to obtain the oil phase mother liquor.

[0075] 1.3 Thermally Induced Emulsification-High Pressure Homogenization Take 24 kg of the bone broth obtained in step 1.1, heat it to 62°C, and place it into a high-shear emulsification tank. Turn on the emulsifier (linear speed 20 m / s) and add the oil phase mother liquor from step 1.2 at a flow rate of 6 mL / min using a peristaltic pump. After the addition is complete, continue shearing for 8 minutes to obtain a crude emulsion.

[0076] The crude emulsion was passed through a two-stage high-pressure homogenizer (GEA Niro Soavi, model NS2006H): First-stage pressure: 38 MPa; Second-stage pressure: 5 MPa; Homogenize twice.

[0077] Sampling and testing: average particle size D[4,3]=2.4μm (Malvern Mastersizer 3000), Span=1.2, ζ-potential=-32.5mV (Malvern Zetasizer Nano ZS), centrifugation sedimentation rate (4000rpm / 15min)=2.8%. Approximately 26kg of nutrient bone broth emulsion was obtained and temporarily stored at 4℃ for later use.

[0078] 1.4 Preparation of Risotto Base Grains: 15kg of organic germ rice (Jihong No. 6), rinsed and soaked in RO water for 45min (25℃), rinsed twice and drained. Placed in a steamer and steamed at 100℃ for 12min (center gelatinization degree 68%, measured by RVA rapid viscosity analyzer), then removed and cooled to 25℃.

[0079] Meat: 3kg of beef shank, cut into 7mm cubes, blanch in boiling water for 3 minutes to remove blood foam, then drain.

[0080] Vegetables: 1.5kg carrots and 1kg sweet corn kernels, cut into 7mm cubes, blanch in boiling water for 2 minutes, and cool quickly.

[0081] 1.5 Mixing and Filling Precooked germ rice, diced beef, diced carrots, corn kernels, and 6 kg of the bone broth emulsion obtained in step 1.3 (the remaining emulsion was refrigerated for subsequent batches) were added to a three-dimensional mixer (SYH-200) and mixed for 8 minutes. The pH of the mixture was measured to be 6.2, and the moisture content was 77.5%.

[0082] Aluminum foil retort pouches (SPET12 / NY15 / NY15 / WCPP70) are used, with each pouch containing 150g of product. The pouches are then sealed using a vacuum sealer (DZ-600 / 2S) with a vacuum level of -0.098MPa.

[0083] 1.6 Sterilization Lay the packaging bags flat in the sterilization basket and place them into the rotary sterilizer (Zhucheng Jinding, R2012-5). Use spray sterilization with the following formula: 20 min heating → 115℃ / 20 min → 10 min cooling, back pressure 0.2 MPa. Cool to below 40℃ before removing from the sterilizer.

[0084] 1.7 Finished Product Inspection Microbiology: Tested according to GB 4789.26, commercial sterility qualified.

[0085] Vitamin A: 132 μg / 100g before sterilization, 120 μg / 100g after sterilization, retention rate 90.9%.

[0086] DHA: 45mg / 100g before sterilization, 40.2mg / 100g after sterilization, retention rate 89.3%.

[0087] Texture: TA.XT Plus texture analyzer, hardness 1234.5±56.3g, elasticity 0.82±0.03.

[0088] Sensory evaluation: Rated by a professional panel of 10 people (out of 9), meaty aroma 8.2 points, overall acceptance 8.5 points.

[0089] Example 3: Comprehensive Comparison To fully verify the technical advantages of this invention, a multi-dimensional comparative model was set up for systematic comparison: Comparative Example 1 (unencapsulated): Water + directly added vitamins + walnut oil (simple mixture) + 121℃ / 20min Comparative Example 2 (Bone Broth without Emulsification): Bone broth + directly added vitamins + walnut oil (simple mixture) + 121℃ / 20min Comparative Example 3 (Synthetic Emulsifier): Water + 0.2% monoglyceride + 0.1% sucrose ester emulsified vitamins + 121℃ / 20min Comparison Example 4 (Market Competitors A / B / C): 3 Mainstream Brands of Infant and Toddler Instant Rice Dishes Comparative Example 5 (Freshly Cooked): Freshly prepared in the laboratory, without sterilization (for texture reference only). Table 5 Summary of Comprehensive Comparative Analysis Results

[0090] Overall conclusion: Example 1 of the present invention is significantly superior to the comparative examples in all key indicators, especially in terms of nutrient retention, shelf life stability, clean label compliance, and textural properties, achieving a "quadruple breakthrough". The overall technical effect is significantly better than the existing technical solutions.

Claims

1. A nutrient bone broth emulsion, characterized in that: The nutrient bone broth emulsion is prepared from bone broth collagen and vegetable oil emulsion containing fat-soluble nutrients.

2. A process for the preparation of a nutrient bone broth emulsion as claimed in claim 1, characterized in that: The preparation method includes the following steps: 1) Prepare the basic bone broth; 2) Prepare vegetable oil emulsions containing fat-soluble nutrients; 3) Mix the basic bone broth obtained in step 1) with the vegetable oil emulsion containing fat-soluble nutrients obtained in step 2) to obtain a nutrient bone broth emulsion.

3. The preparation method according to claim 2, characterized in that: The specific implementation method of step 1) is as follows: 1.1) Take fresh pork femur, beef shank bone or other animal bone broth ingredients, crush them, soak them to remove blood and blanch them to remove the fishy smell, add softened water at a ratio of 1:2.5 to 1:4 (w / w), and simmer them in two stages using a gradient heating method to obtain the original bone broth. 1.2) Filter the bone broth obtained in step 1.1) through an 80-100 mesh sieve to obtain the basic bone broth.

4. The method of claim 3, wherein: The specific method of the two-stage cooking in step 1.1) is as follows: First stage: heat up to 60-70℃ and keep warm for 60-120 minutes to promote the dissociation and dissolution of collagen by utilizing endogenous bone proteases; Second stage: heat up to 95-105℃ and simmer gently for 3-6 hours, controlling the evaporation rate to ≤15%, to promote the thermal decomposition of collagen into gelatin, while extracting flavor precursor substances from the bone; The second stage is carried out after the completion of the first stage.

5. The method of claim 4, wherein: In step 1.2), the collagen content in the basic bone broth is ≥3.0g / 100mL (calculated as hydroxyproline); the total solids content in the basic bone broth is ≥6.0g / 100mL.

6. The method of any one of claims 2-5, wherein: The specific implementation method of step 2) is as follows: 2.1) Select vegetable oil containing unsaturated fatty acids as the oil phase substrate; 2.2) Heat the oil phase substrate obtained in step 2.1) to 40-50℃, add fat-soluble nutrients, and dissolve them under stirring at 100-300 rpm for 30-60 minutes to promote the uniform distribution of fat-soluble nutrients in the oil phase substrate, thereby obtaining a vegetable oil emulsion containing fat-soluble nutrients.

7. The method of claim 6, wherein: The vegetable oil mentioned in step 2.1) is one or more of walnut oil, flaxseed oil, and sunflower seed oil; the fat-soluble nutrients mentioned in step 2.2) are one or more of vitamin A palmitate, cholecalciferol VD3, dl-α-tocopherol, DHA algal oil, and ARA oil.

8. The method of claim 7, wherein: The specific implementation method of step 3) is as follows: 3.1) Heat the basic bone broth obtained in step 1) to 55-70℃, place it under a high shear emulsifier, control the shear linear velocity to 15-25m / s, and slowly add the vegetable oil emulsion containing fat-soluble nutrients obtained in step 2) at a constant flow rate, controlling the oil-water mass ratio to 1:5~1:15; after the addition is complete, continue shearing and emulsifying for 5-15 minutes to obtain a crude emulsion; 3.2) The crude emulsion obtained in step 3.1) is refined by a two-stage high-pressure homogenizer to obtain a stable nutrient bone broth emulsion; preferably, the specific method of the two-stage high-pressure homogenization in step 3.2) is: the first-stage homogenization pressure is 30-45 MPa; the second-stage homogenization pressure is 3-8 MPa; preferably, the average particle size D[4,3] of the nutrient bone broth emulsion is ≤ 3.5 μm, the particle size distribution Span value is ≤ 1.5, the absolute value of the ζ-potential is ≥ 25 mV, and the centrifugation sedimentation rate is ≤ 5% under the condition of 4000 rpm / 15 min.

9. A nutrient bone broth emulsion prepared by the preparation method according to any one of claims 2-8, preferably, the nutrient bone broth emulsion is used in the preparation of food, especially in the preparation of ready-to-eat complementary foods for infants and young children.

10. A method of preparing a ready-to-feed complementary food for infants and young children, characterized in that: The ready-to-eat complementary food for infants and young children is ready-to-eat porridge or ready-to-eat rice, and the preparation method of the ready-to-eat complementary food for infants and young children includes the following steps: 1) Obtain the nutrient bone broth emulsion as described in claim 9; 2) Preparation of pre-cooked grain substrate; 3) Mix the nutrient bone broth emulsion obtained in step 1) with the pre-cooked cereal base prepared in step 2) to obtain ready-to-eat complementary food for infants and young children; Preferably, step 2) is implemented as follows: The grain raw materials are washed, soaked, and then cooked to obtain a pre-cooked grain base; preferably, the grain raw materials are japonica rice, germ rice, and / or millet; the soaking is carried out in water at 25-35℃ for 30-60 minutes; when the central gelatinization degree of the cooked product reaches 60-80%, it is rapidly cooled to below 25℃ by air cooling; Preferably, step 3) is implemented as follows: Add the pre-cooked cereal base obtained in step 2) and the nutrient bone broth emulsion obtained in step 1) into a three-dimensional mixer and mix for 5-10 minutes. When the moisture content of the final product is 75-80% and the pH value is 6.0-6.8, you will get ready-to-eat complementary food for infants. Preferably, the method for preparing the ready-to-eat complementary food for infants and young children further includes, after step 3): 4) The ready-to-eat infant complementary food prepared in step 3) is filled and sterilized; Preferably, the filling is performed using high-barrier packaging materials, with a vacuum degree ≤ -0.095 MPa; the sterilization method can be a high-temperature sterilization process; preferably, the temperature of the high-temperature sterilization process is 115-121℃, the sterilization time is 10-30 min, and the F0 value is ≥ 6.0.

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