High energy density complete nutritional emulsions and methods of making same

Abstract

The application discloses a kind of full nutrition emulsion and preparation method thereof, including 10-15 g protein in every 100mL the full nutrition emulsion;The protein is composed of hydrolyzed whey protein and concentrated milk protein with mass ratio of 3~5:1;The degree of hydrolysis of the hydrolyzed whey protein is 10%~20%.The full nutrition emulsion product prepared by the application contains sufficient protein, fat, carbohydrate, vitamin and mineral, meets the nutrient requirements of GB 29922-2025 for full nutrition formula food, can be used as a single source of nutrition, with energy density ≥3.0 kcal / mL, can meet the high energy needs of patients in very small liquid volume, is especially suitable for people with limited liquid intake, and has excellent physical and chemical stability, good sensory characteristics and tolerance, does not need to be prepared on site, can be used immediately, and is safe and convenient to use.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically to the field of special medical purpose formula food technology, and more specifically, this invention relates to a high energy density complete nutritional emulsion and its preparation method. Background Technology

[0002] Currently, Foods for Special Medical Purposes (FSMP) serve as an important component of clinical nutritional support, aiming to meet the specific nutritional needs of individuals under certain pathophysiological conditions. Complete nutritional formula foods are required to provide all essential nutrients needed by the human body, serving as a single source of nutrition to maintain the basic nutritional needs of the target population.

[0003] Currently, FSMP (Fluid Total Nutrition) products on the market are mainly divided into two categories: powder and liquid formulations. Liquid formulations are widely used in hospitals, nursing facilities, and home settings due to their advantages of being ready to use and easy to operate. However, the energy density of existing liquid total nutrition products is generally low, mostly concentrated between 1.0 and 1.5 kcal / mL, with a few products reaching about 2.0 kcal / mL. There are almost no ready-to-use liquid total nutrition products with a stable energy density exceeding 2.0 kcal / mL. For groups that need to strictly restrict fluid intake (such as patients with heart failure or kidney failure) or require extremely high energy supplementation (such as patients with severe trauma or burns), it is impossible to provide sufficient energy within a limited liquid volume, resulting in inadequate clinical nutritional support.

[0004] If the concentration of the nutrient solution is increased to increase the energy density, on the one hand, the excessive viscosity of the solution will affect the operation (such as difficulty in turning or transferring). On the other hand, intact proteins such as milk proteins are very prone to denaturation, aggregation and precipitation during high-temperature sterilization, resulting in poor physical stability and phase separation. Furthermore, under high concentration conditions, it is difficult to maintain the uniform dispersion and long-term stability of proteins, fats, carbohydrates and other micronutrients. Therefore, it is extremely difficult to prepare ready-to-use high-energy liquid products in industry.

[0005] In addition, high-concentration formulas are prone to severe Maillard reactions during high-temperature sterilization, which can cause browning of the product, produce an irritating odor, lead to the degradation of vitamins, and result in low nutrient retention, seriously affecting the sensory quality and nutritional value of the product. Summary of the Invention

[0006] Based on this, the purpose of the present invention is to provide a complete nutritional emulsion with ultra-high energy density (≥3.0 kcal / mL) and strong stability.

[0007] The technical solutions for achieving the above-mentioned objectives include the following.

[0008] In a first aspect, the present invention provides a complete nutritional emulsion, wherein each 100 mL of the complete nutritional emulsion comprises 10-15 g of protein; the protein is composed of hydrolyzed whey protein and concentrated milk protein in a mass ratio of 3-5:1; and the degree of hydrolysis of the hydrolyzed whey protein is 10%-20%.

[0009] In a second aspect, the present invention provides a method for preparing a complete nutritional emulsion, comprising the following steps: dispersing a stabilizer in a portion of water and then adding it to dissolve a protein to obtain intermediate product 1; dispersing an emulsifier in oil and adding it to intermediate product 1, emulsifying to obtain intermediate product 2; dissolving carbohydrates in the remaining water and stirring to form a transparent syrup, adding the transparent syrup to intermediate product 2 to obtain intermediate product 3; then adding compound minerals and compound vitamins, adjusting the pH to 6.5-7.5, and homogenizing.

[0010] The complete nutritional emulsion of this invention uses hydrolyzed whey protein and concentrated milk protein as a protein complex system, with hydrolyzed whey protein as the main protein source. At the same time, the ratio of hydrolyzed whey protein to concentrated milk protein and the degree of hydrolysis of hydrolyzed whey protein are precisely controlled. The resulting complete nutritional emulsion product has an energy density of ≥3.0 kcal / mL, which is much higher than existing products (usually ≤2.0 kcal / mL). It can meet the high energy needs of patients in a very small liquid volume, and is especially suitable for people with limited fluid intake. It also has excellent physicochemical stability. After high-temperature sterilization, it still maintains a homogeneous emulsion state without fat floating, protein flocculation or precipitation. Centrifugation test shows that it can be restored to its original state with gentle shaking.

[0011] In addition, the complete nutritional emulsion of the present invention contains sufficient fat, carbohydrates, vitamins and minerals, which meets the nutrient requirements of GB 29922-2025 for complete nutritional formula foods and can be used as a single source of nutrition.

[0012] The complete nutritional emulsion of the present invention has good sensory characteristics and tolerability. The product is a uniform yellow liquid with a characteristic frankincense aroma, a smooth taste, no off-odor, moderate osmotic pressure, and good patient tolerance.

[0013] The complete nutritional emulsion of this invention does not require on-site preparation, can be used immediately after opening, is safe and convenient to use, completely avoids the risks of human operation error, uneven dissolution, and microbial contamination, significantly reduces the workload of medical staff, and improves clinical compliance. Attached Figure Description

[0014] Figure 1 This is an appearance diagram of the complete nutritional emulsion of Example 1.

[0015] Figure 2 This is an image of the appearance of the complete nutritional emulsion in Comparative Example 1.

[0016] Figure 3 This is an image of the appearance of the complete nutrition emulsion in Comparative Example 3.

[0017] Figure 4 This is an image of the appearance of the complete nutrition emulsion in Comparative Example 4.

[0018] Figure 5 The image shows the appearance of the complete nutritional emulsion in Comparative Example 5.

[0019] Figure 6 The image shows the appearance of the complete nutritional emulsion in Comparative Example 6.

[0020] Figure 7 The image shows the appearance of the complete nutritional emulsion in Comparative Example 7.

[0021] Figure 8 The image shows the appearance of the complete nutrition emulsion in Comparative Example 8.

[0022] Figure 9 The image shows the appearance of the complete nutritional emulsion of Comparative Example 9.

[0023] Figure 10 The image shows the appearance of the complete nutritional emulsion in Comparative Example 10.

[0024] Figure 11 The image shows the appearance of the complete nutritional emulsion in Comparative Example 11. Detailed Implementation

[0025] To facilitate understanding of the present invention, a more complete description will be provided below. The present invention can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to provide a thorough and complete understanding of the disclosure of the present invention.

[0026] Unless otherwise defined, all technical and scientific terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used in this specification is for the purpose of describing particular embodiments only and is not intended to limit the invention. The term "and / or" as used in this invention includes any and all combinations of one or more of the associated listed items.

[0027] Unless otherwise specified, experimental methods in the following examples are generally performed under standard conditions or as recommended by the manufacturer. All commonly used chemical reagents used in the examples are commercially available products.

[0028] In some embodiments of the present invention, a complete nutritional emulsion is disclosed, wherein each 100 mL of the complete nutritional emulsion comprises 10-15 g of protein; the protein is composed of hydrolyzed whey protein and concentrated milk protein in a mass ratio of 3-5:1; and the degree of hydrolysis of the hydrolyzed whey protein is 10%-20%.

[0029] In this invention, the protein content is set at 10-15 g / 100 mL, which is the basis for achieving high energy density and meeting the protein needs of patients. However, such a high protein content, if used directly as whole protein, is prone to denaturation, aggregation, and precipitation during sterilization and storage, resulting in excessively high viscosity of the final product. After extensive research, the inventors of this invention discovered that by selecting concentrated milk protein and hydrolyzed whey protein as protein sources, with hydrolyzed whey protein as the main protein source, and controlling the ratio of concentrated milk protein to hydrolyzed whey protein, concentrated milk protein provides high-quality whole casein and whey protein, which helps to form a more nutritious amino acid profile and can provide a certain texture in the system. Hydrolyzed whey protein, due to its excellent solubility and stability, can "carry" and "disperse" the concentrated milk protein, so that the entire high-protein system can still maintain a uniform, stable, and fluid state after undergoing a rigorous sterilization process. The proportion of hydrolyzed whey protein should not be too high. If it is too high, the emulsion will easily separate into layers, with the upper layer being a white, creamy substance and the lower layer being a cloudy, misty liquid. If the proportion of concentrated milk protein is too high, the system will easily thicken and clump after high-temperature sterilization (the product will resemble tofu curds and separate into layers).

[0030] In this invention, the degree of hydrolysis of the hydrolyzed whey protein is 10% to 20%. Controlling the degree of hydrolysis of the hydrolyzed whey protein to 10-20% can improve the protein's solubility, thermal stability, and digestibility, while keeping the bitterness within an acceptable range and maintaining a suitable osmotic pressure in the prepared complete nutritional emulsion. When the degree of hydrolysis of the hydrolyzed whey protein is below 10%, the thermal stability deteriorates, resulting in poor stability of the prepared complete nutritional emulsion after high-temperature sterilization, with uneven protein precipitation. When the degree of hydrolysis of the hydrolyzed whey protein is above 20%, although the protein has excellent solubility, the prepared complete nutritional emulsion contains many bitter peptides, severely affecting the taste. Furthermore, excessive small-molecule peptides affect the osmotic pressure of the complete nutritional emulsion, causing patient intolerance. In addition, excessively high protein solubility can easily lead to phase separation in the complete nutritional emulsion, resulting in uneven emulsion and fat precipitation.

[0031] In one embodiment, the degree of hydrolysis of the hydrolyzed whey protein is 15% to 20%.

[0032] In one embodiment, the degree of hydrolysis of the hydrolyzed whey protein is 17% to 19%.

[0033] In one embodiment, the mass ratio of hydrolyzed whey protein to concentrated milk protein is 3.5 to 4.5:1.

[0034] In one embodiment, the mass ratio of hydrolyzed whey protein to concentrated milk protein is 3.8 to 4.2:1.

[0035] In one embodiment, each 100 mL of the complete nutritional emulsion further includes: 40-70 g of water, 18-25 g of oil, 30-50 g of carbohydrates, 0.05-0.3 g of stabilizer, 0.3-0.5 g of emulsifier, 1-1.2 g of compound minerals, and 0.2-0.3 g of compound vitamins.

[0036] In one embodiment, each 100 mL of the complete nutritional emulsion comprises: 50-60 g of water, 19-23 g of oil, 12-15 g of protein, 35-45 g of carbohydrates, 0.1-0.2 g of stabilizer, 0.3-0.4 g of emulsifier, 1-1.15 g of compound minerals, and 0.2-0.25 g of compound vitamins.

[0037] In one embodiment, each 100 mL of the complete nutritional emulsion comprises: 54-56 g of water, 20-22 g of oil, 11-13 g of protein, 38-42 g of carbohydrates, 0.175-0.2 g of stabilizer, 0.34-0.36 g of emulsifier, 1.1-1.15 g of compound minerals, and 0.23-0.25 g of compound vitamins.

[0038] In one embodiment, the oil comprises one or both of long-chain triglycerides and medium-chain triglycerides.

[0039] In one embodiment, the oil is a mixture of long-chain triglycerides and medium-chain triglycerides.

[0040] In one embodiment, the mass ratio of the long-chain triglyceride to the medium-chain triglyceride is 4~6:1~3.

[0041] In one embodiment, the mass ratio of the long-chain triglyceride to the medium-chain triglyceride is 4.5~5.5:1.5~2.5.

[0042] In one embodiment, the mass ratio of the long-chain triglyceride to the medium-chain triglyceride is 4.8~5.2:1.8~2.2.

[0043] In one embodiment, the mass ratio of the long-chain triglyceride to the medium-chain triglyceride is 5:2.

[0044] In one embodiment, the long-chain triglyceride is derived from at least one of soybean oil, rapeseed oil, peanut oil, safflower oil, olive oil, tea seed oil, and grape seed oil.

[0045] In one embodiment, the medium-chain triglycerides are derived from one or both of coconut oil and palm kernel oil.

[0046] In one embodiment, the emulsifier is at least one of mono- and diglyceride fatty acid esters, lecithin, distilled glyceryl monostearate, or sucrose fatty acid esters.

[0047] In one embodiment, the carbohydrate is at least one of glucose syrup, polydextrose, inulin, and maltodextrin.

[0048] In one embodiment, the carbohydrate is a mixture of glucose syrup and maltodextrin.

[0049] In one embodiment, the mass ratio of glucose syrup to maltodextrin is 2-4:1.

[0050] In one embodiment, the mass ratio of glucose syrup to maltodextrin is 2.5 to 3.5:1.

[0051] In one embodiment, the mass ratio of glucose syrup to maltodextrin is 2.8 to 3.2:1.

[0052] In one embodiment, the mass ratio of glucose syrup to maltodextrin is 3:1.

[0053] In one embodiment, the stabilizer is a mixture of a cellulose derivative and a colloid, wherein the cellulose derivative is one or two of sodium carboxymethyl cellulose and microcrystalline cellulose, and the colloid is one or more of xanthan gum, gellan gum, and carrageenan.

[0054] In one embodiment, the stabilizer is a mixture of sodium carboxymethyl cellulose, microcrystalline cellulose, and carrageenan.

[0055] In one embodiment, the mass ratio of sodium carboxymethyl cellulose, microcrystalline cellulose, and carrageenan is 0.05~0.15:0.7~0.9:1.

[0056] In one embodiment, the mass ratio of sodium carboxymethyl cellulose, microcrystalline cellulose, and carrageenan is 0.05~0.15:0.75~0.85:1.

[0057] In one embodiment, the mass ratio of sodium carboxymethyl cellulose, microcrystalline cellulose, and carrageenan is 0.1:0.8:1.

[0058] In one embodiment, the compound minerals include at least two of sodium, potassium, calcium, phosphorus, magnesium, chlorine, selenium, iron, zinc, manganese, copper, and iodine.

[0059] In one embodiment, the compound vitamins include at least two of vitamin A, vitamin D, vitamin E, vitamin K, thiosulfate vitamin B1, riboflavin vitamin B2, niacin, vitamin B6, vitamin B12, folic acid, pantothenic acid, biotin, and choline.

[0060] In one embodiment, each 100 mL of the complete nutritional emulsion comprises: 54-56 g of water, 14.5-15.5 g of soybean oil, 5.5-6.5 g of medium-chain triglycerides, 11.5-12.5 g of hydrolyzed whey protein, 2.5-3.5 g of concentrated milk protein, 29-31 g of glucose syrup, 9-11 g of maltodextrin, 0.005-0.015 g of sodium carboxymethyl cellulose, 0.075-0.085 g of microcrystalline cellulose, 0.095-0.105 g of carrageenan, 0.34-0.36 g of mono- and diglycerides of fatty acids, 1.1-1.15 g of compound minerals, and 0.23-0.25 g of compound vitamins.

[0061] In one embodiment, each 100 mL of the complete nutritional emulsion comprises: 54-56 g of water, 14.5-15.5 g of soybean oil, 5.5-6.5 g of medium-chain triglycerides, 11.5-12.5 g of hydrolyzed whey protein, 2.5-3.5 g of concentrated milk protein, 29-31 g of glucose syrup, 9-11 g of maltodextrin, 0.005-0.015 g of sodium carboxymethyl cellulose, 0.075-0.085 g of microcrystalline cellulose, 0.095-0.105 g of carrageenan, 0.34-0.36 g of mono- and diglycerides of fatty acids, 1.1-1.15 g of compound minerals, and 0.23-0.25 g of compound vitamins; the degree of hydrolysis of the hydrolyzed whey protein is 17%-19%.

[0062] In other embodiments of the present invention, a method for preparing the above-mentioned complete nutritional emulsion is disclosed, comprising the following steps: dispersing a stabilizer in a portion of water and then adding it to dissolve a protein to obtain intermediate product 1; dispersing an emulsifier in oil and adding it to intermediate product 1, emulsifying to obtain intermediate product 2; dissolving carbohydrates in the remaining water and stirring to form a transparent syrup, adding the transparent syrup to intermediate product 2 to obtain intermediate product 3; then adding compound minerals and compound vitamins, adjusting the pH to 6.5-7.5, and homogenizing.

[0063] In the preparation process of the complete nutritional emulsion of the present invention, the carbohydrates are pretreated (pre-dissolved in some water to form a high-concentration syrup) before being mixed with other raw materials in the formula. This process can avoid the problem of high-concentration carbohydrates clumping and precipitation during the mixing process, and ensure the uniformity of the system. Without the pretreatment step, the carbohydrates cannot be dissolved in the high-concentration protein dispersion and cannot be prepared into an emulsion.

[0064] In the preparation process of the complete nutritional emulsion of the present invention, the pH is adjusted to 6.5~7.5 before homogenization. Controlling the pH within this range before homogenization and sterilization can inhibit Maillard reaction, reduce nutrient loss during high-temperature sterilization, maintain the optimal ionization state and interfacial activity of emulsifier, enhance emulsion stability, and this pH is close to the physiological pH of the intestine, which is suitable for tube feeding and reduces the risk of gastrointestinal irritation.

[0065] In one embodiment, the preparation method includes the following steps:

[0066] Step S1: After dispersing the stabilizer in a portion of hot water, add the protein under shear conditions to obtain intermediate product 1;

[0067] Step S2: After heating the oil, add the emulsifier, stir and disperse, add it to the intermediate product 1, and shear to obtain intermediate product 2;

[0068] Step S3: Dissolve carbohydrates in hot water and stir to form a transparent syrup. Add the transparent syrup to intermediate product 2 to obtain intermediate product 3.

[0069] Step S4: Add the compound minerals and compound vitamins to intermediate product 3 in sequence, stir and disperse evenly, adjust the pH to 6.5~7.5 to obtain intermediate product 4;

[0070] Step S5: Homogenize, nitrogen-fill, fill and sterilize the intermediate product 4 to obtain the final product.

[0071] In one embodiment, the temperature of the hot water in step S1 is 55°C to 65°C.

[0072] In one embodiment, the shearing speed in step S1 is 3400 rpm to 3800 rpm, and the shearing time is 10 min to 20 min.

[0073] In one embodiment, after adding the protein in step S1, the temperature is maintained at 55°C to 65°C, and the protein is sheared at 3400 rpm to 3800 rpm for 20 min to 40 min.

[0074] In one embodiment, in step S2, the grease is heated to 55°C to 65°C.

[0075] In one embodiment, in step S2, the stirring speed is 400 rpm to 800 rpm, and the stirring time is 10 min to 20 min.

[0076] In one embodiment, the shearing speed is 3400 rpm to 3800 rpm, and the shearing time is 10 min to 20 min.

[0077] In one embodiment, the temperature of the hot water in step S3 is 55°C to 65°C.

[0078] In one embodiment, the stirring speed in step S3 is 3400 rpm to 3800 rpm, and the stirring time is 5 min to 10 min.

[0079] In one embodiment, in step S4, the pH is 6.8 to 7.2.

[0080] In one embodiment, in step S5, the homogenization includes two-stage homogenization with a total pressure of 200-300 Bar, and the first-stage pressure accounts for 5%-15% of the total pressure.

[0081] In one embodiment, in step S5, the sterilization is moist heat sterilization (121°C, 12 min, suitable for glass bottle packaging) or ultra-high temperature instantaneous sterilization (UHT, 140°C, 4~6 s, suitable for plastic packaging).

[0082] In the following embodiments of the present invention, the mineral premix used was purchased from DSM Vitamins (Shanghai) Co., Ltd., batch number: H2500009072; the vitamin premix was purchased from DSM Vitamins (Shanghai) Co., Ltd., batch number: H2500009075; the hydrolyzed whey protein (degree of hydrolysis 18%) was purchased from Arla Foods Ingredients, batch number: R081220; the hydrolyzed whey protein (degree of hydrolysis 7%) was purchased from Carbery Foods Ingredients, batch number: 312P; the hydrolyzed whey protein (degree of hydrolysis 35%) was purchased from The Tatua Co-operative Dairy Company Limited, batch number: 199307; the concentrated milk protein was purchased from Vitalus, batch number: 24355-M-PB1013832; the soy protein isolate was purchased from Qinhuangdao Jinhai Food Industry Co., Ltd., batch number: 250619; and the calcium caseinate was purchased from Fonterra Co-operative. Group (Fonterra), batch number 23269872; glucose syrup purchased from Zhaoqing Huanfa Biotechnology Co., Ltd., batch number G25060244; maltodextrin purchased from Zhaoqing Huanfa Biotechnology Co., Ltd., batch number MD20-2412010; soybean oil purchased from Nanhai Oils & Fats Industry (Chiwan) Co., Ltd., food grade, non-GMO, batch number 20250106; medium-chain triglycerides purchased from IOI ESTERCHEN(M) SDN BHD, batch number: MCT6D4153; mono- and diglyceride fatty acid esters purchased from Danisco (China) Co., Ltd., batch number 7014775127.

[0083] The present invention will be described in detail below with reference to the accompanying drawings and specific embodiments.

[0084] Example 1: High-energy-density complete nutritional milk

[0085] This embodiment provides a high-energy-density, fully nutritious emulsion, the formulation of which is shown in Table 1.

[0086] Table 1

[0087]

[0088] This embodiment provides a method for preparing the above-mentioned high-energy-density, fully nutritious emulsion, including the following steps:

[0089] Step S1: Take 450 mL of purified water and heat it to 60 °C. While stirring (3600 rpm), add carrageenan, sodium carboxymethyl cellulose, and microcrystalline cellulose in sequence and continue stirring for 15 minutes to fully disperse the colloids. Slowly add hydrolyzed whey protein and concentrated milk protein, and maintain the temperature at 60 °C while stirring for 30 minutes to ensure that the proteins are fully hydrated and dispersed to obtain a protein mixture, which is intermediate product 1.

[0090] Step S2: Mix soybean oil and medium-chain triglycerides, heat to 60°C, add mono- and diglyceride fatty acid esters, stir and disperse evenly to obtain an oil phase liquid, slowly add the oil phase liquid to intermediate product 1, and shear emulsify at 3600 rpm for 10 minutes to obtain intermediate product 2.

[0091] Step S3: Take 100 mL of purified water, heat it to 60 °C, slowly add maltodextrin and glucose syrup to the water and stir continuously (400 rpm) for 20 minutes to form a uniform transparent syrup. Slowly add the syrup to intermediate product 2 to obtain intermediate product 3.

[0092] Step S4: Add mineral premix and vitamin premix to intermediate product 3 in sequence, stir and disperse evenly, adjust pH to 7.0, and obtain intermediate product 4;

[0093] Step S5: Perform two-stage homogenization, with the first stage at a pressure of 50 Bar and the second stage at a pressure of 200 Bar;

[0094] Step S6: The homogenized liquid material is filled into glass bottles or aseptic aluminum-plastic bags and sterilized by moist heat at 121°C for 12 minutes to obtain the finished product.

[0095] Example 2: High-energy-density complete nutritional milk

[0096] This embodiment provides a high-energy-density, fully nutritious emulsion, the formulation of which is shown in Table 2.

[0097] Table 2

[0098]

[0099] The preparation method of the high energy density all-nutrient emulsion in this embodiment is the same as in Example 1.

[0100] Example 3: High-energy-density complete nutritional milk

[0101] This embodiment provides a high-energy-density, fully nutritious emulsion, the formulation of which is shown in Table 3.

[0102] Table 3

[0103]

[0104] The preparation method of the high energy density all-nutrient emulsion in this embodiment is the same as in Example 1.

[0105] Comparative Example 1

[0106] This comparative example provides a complete nutritional emulsion. Except for the use of 120g of hydrolyzed whey protein with a degree of hydrolysis of 18% and 30g of soy protein isolate, the other formulations are the same as in Example 1, and the preparation method is also the same as in Example 1.

[0107] Comparative Example 2

[0108] This comparative example provides a complete nutritional emulsion. Except for the use of 120g of hydrolyzed whey protein with a degree of hydrolysis of 18% and 30g of calcium caseinate, the other formulations are the same as in Example 1, and the preparation method is also the same as in Example 1.

[0109] Comparative Example 3

[0110] This comparative example provides a complete nutritional emulsion. Except for the use of 150g of hydrolyzed whey protein (18% degree of hydrolysis), the other formulations are the same as in Example 1, and the preparation method is also the same as in Example 1.

[0111] Comparative Example 4

[0112] This comparative example provides a complete nutritional emulsion. Except for the use of 150g of concentrated milk protein, the other formulations and preparation methods are the same as in Example 1.

[0113] Comparative Example 5

[0114] This comparative example provides a complete nutritional emulsion. Except for the mass ratio of hydrolyzed whey protein to concentrated milk protein in the protein being 2:1, all other formulations are the same as in Example 1, and the preparation method is also the same as in Example 1.

[0115] Comparative Example 6

[0116] This comparative example provides a complete nutritional emulsion. Except for the mass ratio of hydrolyzed whey protein to concentrated milk protein in the protein being 6:1, all other formulations are the same as in Example 1, and the preparation method is also the same as in Example 1.

[0117] Comparative Example 7

[0118] This comparative example provides a complete nutritional emulsion, except that it uses hydrolyzed whey protein with a degree of hydrolysis of 35%, and all other formulations and preparation methods are the same as in Example 1.

[0119] Comparative Example 8

[0120] This comparative example provides a complete nutritional emulsion, except that it uses hydrolyzed whey protein with a degree of hydrolysis of 7%, and all other formulations and preparation methods are the same as in Example 1.

[0121] Comparative Example 9

[0122] This comparative example provides a fully nourishing emulsion with the same formulation as Example 1.

[0123] The preparation method includes the following steps (the carbohydrates are added directly in step S3 without pretreatment):

[0124] Step S1: Take 550 mL of purified water and heat it to 60 °C. While stirring (3600 rpm), add carrageenan, sodium carboxymethyl cellulose, and microcrystalline cellulose in sequence and continue stirring for 15 minutes to fully disperse the colloids. Slowly add hydrolyzed whey protein and concentrated milk protein, and maintain the temperature at 60 °C while stirring for 30 minutes to ensure that the proteins are fully hydrated and dispersed to obtain a protein mixture, which is intermediate product 1.

[0125] Step S2: Mix soybean oil and medium-chain triglycerides, heat to 60°C, add mono- and diglyceride fatty acid esters, stir and disperse evenly to obtain an oil phase liquid, slowly add the oil phase liquid to intermediate product 1, and shear emulsify at 3600 rpm for 10 minutes to obtain intermediate product 2.

[0126] Step S3: Slowly add maltodextrin and glucose syrup to intermediate product 2 to obtain intermediate product 3;

[0127] Step S4: Add mineral premix and vitamin premix to intermediate product 3 in sequence, stir and disperse evenly, adjust pH to 7.0, and obtain intermediate product 4;

[0128] Step S5: Perform two-stage homogenization, with the first stage at a pressure of 50 Bar and the second stage at a pressure of 200 Bar;

[0129] Step S6: The homogenized liquid material is filled into glass bottles or aseptic aluminum-plastic bags and sterilized by moist heat at 121°C for 12 minutes to obtain the finished product.

[0130] Comparative Example 10

[0131] This comparative example provides a fully nourishing emulsion with the same formulation as Example 1.

[0132] The preparation method includes the following steps:

[0133] Steps S1 to S3: Same as in Example 1

[0134] Step S4: Add mineral premix and vitamin premix to intermediate product 3 in sequence, stir and disperse evenly, adjust pH to 5.5, and obtain intermediate product 4;

[0135] Steps S5-S6: Same as in Example 1.

[0136] Comparative Example 11

[0137] This comparative example provides a fully nourishing emulsion with the same formulation as Example 1.

[0138] The preparation method includes the following steps:

[0139] Steps S1 to S3: Same as in Example 1

[0140] Step S4: Add mineral premix and vitamin premix to intermediate product 3 in sequence, stir and disperse evenly, adjust pH to 8.5, and obtain intermediate product 4;

[0141] Steps S5-S6: Same as in Example 1.

[0142] Performance testing of the complete nutritional emulsion in the experimental case

[0143] 1. Appearance

[0144] The appearance of the products from Examples 1-3 and Comparative Examples 1-11 was observed, and the results are as follows: Figures 1-11 As shown.

[0145] The complete nutritional emulsions in Examples 1-3 are uniform, milky-yellow pastes, without oil separation or particles, and have a characteristic emulsion aroma and a smooth texture (product appearance as shown). Figure 1 The total nutritional emulsion in Comparative Example 1 was in a layered state after sterilization, became homogeneous after shaking, but returned to a layered state after standing for 30 minutes. Figure 2 In Comparative Example 2, the intermediate product 4 had too high a viscosity during preparation, making it impossible to pass through the homogenizer and proceed with subsequent processes, ultimately failing to yield a fully nutritious emulsion. The fully nutritious emulsion in Comparative Example 3 separated into layers: a white, creamy upper layer and a misty, turbid lower layer. Figure 3 The complete nutritional emulsion in Comparative Example 4 had a curd-like consistency and separated into layers. Figure 4 The complete nutritional emulsion in Comparative Example 5 was a uniform milky-yellow paste with no oil separation, but protein adhered to the inner wall of the container and could not be removed by shaking. Figure 5 The total nutritional emulsion in Comparative Example 6 was in a layered state after sterilization, became homogeneous after shaking, but returned to a layered state after standing for 30 minutes. Figure 6 The complete nutritional emulsion in Comparative Example 7 was uneven, with fat separation. Figure 7 The complete nutritional emulsion in Comparative Example 8 showed uneven protein precipitation. Figure 8 In Comparative Example 9, carbohydrates could not dissolve in the high-concentration protein dispersion during the preparation process, making it impossible to prepare a fully nutritious emulsion. Figure 9 The complete nutritional emulsion product of Comparative Example 10 separated into layers: the upper layer showed oil separation, the middle layer was a uniform milky yellow color, and the lower layer was protein flocculation. Figure 10 The complete nutritional emulsion product of Comparative Example 11 was a uniform brown paste. The product underwent a severe Maillard reaction, producing a large amount of irritating odor-causing substances, exhibiting a characteristic foul smell, and was difficult to ingest. Figure 11 ).

[0146] 2. Physicochemical tests

[0147] The products of Examples 1-3 and Comparative Examples 1-11 were subjected to physicochemical property tests, including pH, viscosity, relative density, osmotic pressure, and centrifugal stability (4000 rpm, 20 min). The results are shown in Table 4.

[0148] Table 4

[0149]

[0150]

[0151]

[0152] As can be seen from Table 4, the products of Examples 1-3 remained in a homogeneous emulsion state after high-temperature sterilization, with no fat floating, protein flocculation or precipitation. Centrifugation tests showed that the products could be restored to their original state after being shaken with a certain force. However, the product of Comparative Example 7 showed a large amount of oil precipitation, the products of Comparative Examples 5-6 and Comparative Example 8 were separated into layers, and the centrifugation stability of Comparative Examples 1-4 and 9-10 could not be determined.

[0153] In addition, the osmotic pressure of the products prepared by Comparative Examples 1-4, 8, and 10-11 could not be measured, while the osmotic pressure of the products prepared by Comparative Examples 6 and 7 exceeded the range of 350 mOsm / kg recommended by the enteral nutrition guidelines, reaching 450-550 mOsm / kg (the category of hyperosmolar oral preparations).

[0154] 3. Product nutritional component testing

[0155] Because Comparative Example 2 could not pass through the homogenizer normally, subsequent processes could not be carried out, and a fully nutritious emulsion was not obtained. The products of Comparative Examples 3-4, 7-8, and 10 were non-homogeneous systems. The preparation process of Comparative Example 9 could not continue, and emulsification was not possible. Therefore, the nutritional components of Comparative Examples 2-4 and 7-10 could not be determined. The nutritional components of the products of Examples 1-3 and Comparative Example 11 were tested.

[0156] According to relevant GB standards, the ash, protein, and fat content in the product are determined; the carbohydrate content in the product is calculated according to GB / Z 21922 (100 minus the sum of moisture, ash, protein, fat, and dietary fiber, with dietary fiber being 0 in this product); according to GB 29922, the energy density of the product is calculated by multiplying the carbohydrate, fat, and protein content per unit volume (e.g., per 1 mL) by the calorific value of the substance.

[0157] The results are shown in Table 5.

[0158] Table 5

[0159]

[0160]

[0161]

[0162] As shown in Table 5, the product of Example 1 has an energy density of 3.36 kcal / mL and contains sufficient protein, fat, carbohydrates, vitamins, and minerals, meeting the nutrient requirements for complete nutritional formula foods in GB 29922-2025, and can be used as a single source of nutrition. The products of Examples 2 and 3 also meet the nutrient requirements for complete nutritional formula foods in GB 29922-2025. The product of Comparative Example 11 has an energy density of 3.28 kcal / mL, and all minerals passed the inspection, but the vitamin content did not meet the design requirements. Specifically, vitamin A was reduced by 40% compared to Example 1, B vitamins (B1, B2, B6, B12) were reduced by an average of 60% compared to Example 1, and vitamin C was reduced by 25% compared to Example 1.

[0163] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0164] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of this invention patent should be determined by the appended claims.

Claims

1. A complete nutritional emulsion, characterized in that, Each 100 mL of the complete nutritional emulsion contains 10-15 g of protein; the protein is composed of hydrolyzed whey protein and concentrated milk protein in a mass ratio of 3-5:1; the degree of hydrolysis of the hydrolyzed whey protein is 10%-20%.

2. The complete nutritional emulsion according to claim 1, characterized in that, The degree of hydrolysis of the hydrolyzed whey protein is 15% to 20%, preferably 17% to 19%.

3. The complete nutritional emulsion according to claim 1, characterized in that, The mass ratio of hydrolyzed whey protein to concentrated milk protein is 3.5~4.5:1, preferably 3.8~4.2:

1.

4. The complete nutritional emulsion according to claim 1, characterized in that, Each 100mL of the complete nutritional emulsion also includes: 40-70 g of water, 18-25 g of oil, 30-50 g of carbohydrates, 0.05-0.3 g of stabilizer, 0.3-0.5 g of emulsifier, 1-1.2 g of compound minerals, and 0.2-0.3 g of compound vitamins.

5. The complete nutritional emulsion according to claim 4, characterized in that, Each 100mL of the complete nutritional emulsion contains: 50-60 g of water, 19-23 g of oil, 12-15 g of protein, 35-45 g of carbohydrates, 0.1-0.2 g of stabilizer, 0.3-0.4 g of emulsifier, 1-1.15 g of compound minerals, and 0.2-0.25 g of compound vitamins; Preferably, each 100 mL of the complete nutritional emulsion comprises: 54-56 g of water, 20-22 g of oil, 11-13 g of protein, 38-42 g of carbohydrates, 0.175-0.2 g of stabilizer, 0.34-0.36 g of emulsifier, 1.1-1.15 g of compound minerals, and 0.23-0.25 g of compound vitamins.

6. The complete nutritional emulsion according to claim 4, characterized in that, The oil comprises one or both of long-chain triglycerides and medium-chain triglycerides; preferably, the oil is a mixture of long-chain triglycerides and medium-chain triglycerides; preferably, the mass ratio of the long-chain triglycerides to the medium-chain triglycerides is 4~6:1~3, more preferably 4.5~5.5:1.5~2.5, and more preferably 4.8~5.2:1.8~2.

2.

7. The complete nutritional emulsion according to claim 6, characterized in that, The long-chain triglycerides are derived from at least one of soybean oil, rapeseed oil, peanut oil, safflower oil, olive oil, tea seed oil, and grape seed oil; the medium-chain triglycerides are derived from one or both of coconut oil and palm kernel oil.

8. The complete nutritional emulsion according to claim 4, characterized in that, The emulsifier is at least one of mono- and diglyceride fatty acid esters, lecithin, distilled monostearate glyceryl monostearate, or sucrose fatty acid esters. And / or, the carbohydrate is at least one of glucose syrup, polydextrose, inulin, and maltodextrin; preferably, the carbohydrate is a mixture of glucose syrup and maltodextrin; preferably, the mass ratio of glucose syrup to maltodextrin is 2~4:1, more preferably 2.5~3.5:1, and more preferably 2.8~3.2:1; And / or, the stabilizer is a mixture of cellulose derivative and colloid, wherein the cellulose derivative is one or two of sodium carboxymethyl cellulose and microcrystalline cellulose, and the colloid is one or more of xanthan gum, gellan gum, and carrageenan; preferably, the stabilizer is a mixture of sodium carboxymethyl cellulose, microcrystalline cellulose, and carrageenan; preferably, the mass ratio of sodium carboxymethyl cellulose, microcrystalline cellulose, and carrageenan is 0.05~0.15:0.7~0.9:1, more preferably 0.05~0.15:0.75~0.85:1; And / or, the compound minerals include at least two of sodium, potassium, calcium, phosphorus, magnesium, chlorine, selenium, iron, zinc, manganese, copper, and iodine; And / or, the compound vitamins include at least two of vitamin A, vitamin D, vitamin E, vitamin K, thiosulfate vitamin B1, riboflavin vitamin B2, niacin, vitamin B6, vitamin B12, folic acid, pantothenic acid, biotin, and choline.

9. The complete nutritional emulsion according to claim 4, characterized in that, Each 100mL of the complete nutritional emulsion contains: 54-56 g water, 14.5-15.5 g soybean oil, 5.5-6.5 g medium-chain triglycerides, 11.5-12.5 g hydrolyzed whey protein, 2.5-3.5 g concentrated milk protein, 29-31 g glucose syrup, 9-11 g maltodextrin, 0.005-0.015 g sodium carboxymethyl cellulose, 0.075-0.085 g microcrystalline cellulose, 0.095-0.105 g carrageenan, 0.34-0.36 g mono- and diglycerides of fatty acids, 1.1-1.15 g compound minerals, and 0.23-0.25 g compound vitamins. Preferably, each 100 mL of the complete nutritional emulsion comprises: 54-56 g of water, 14.5-15.5 g of soybean oil, 5.5-6.5 g of medium-chain triglycerides, 11.5-12.5 g of hydrolyzed whey protein, 2.5-3.5 g of concentrated milk protein, 29-31 g of glucose syrup, 9-11 g of maltodextrin, 0.005-0.015 g of sodium carboxymethyl cellulose, 0.075-0.085 g of microcrystalline cellulose, 0.095-0.105 g of carrageenan, 0.34-0.36 g of mono- and diglycerides of fatty acids, 1.1-1.15 g of compound minerals, and 0.23-0.25 g of compound vitamins; wherein the degree of hydrolysis of the hydrolyzed whey protein is 17%-19%.

10. A method for preparing a complete nutritional emulsion according to any one of claims 4 to 9, characterized in that, The process includes the following steps: dispersing a stabilizer in a portion of water and then adding it to dissolve a protein to obtain intermediate product 1; dispersing an emulsifier in an oil and adding it to intermediate product 1, emulsifying to obtain intermediate product 2; dissolving carbohydrates in the remaining water and stirring to form a transparent syrup, adding the transparent syrup to intermediate product 2 to obtain intermediate product 3; then adding compound minerals and compound vitamins, adjusting the pH to 6.5-7.5, and homogenizing.

11. The method for preparing a complete nutritional emulsion according to claim 10, characterized in that, Includes the following steps: Step S1: After dispersing the stabilizer in a portion of hot water, add the protein under shear conditions to obtain intermediate product 1; Step S2: After heating the oil, add the emulsifier, stir and disperse, add it to the intermediate product 1, and shear to obtain intermediate product 2; Step S3: Dissolve carbohydrates in hot water and stir to form a transparent syrup. Add the transparent syrup to intermediate product 2 to obtain intermediate product 3. Step S4: Add compound minerals and compound vitamins to intermediate product 3 in sequence, cut evenly, adjust pH to 6.5~7.5, and obtain intermediate product 4; Step S5: Homogenize, nitrogen-fill, fill and sterilize the intermediate product 4 to obtain the final product.

12. The method for preparing a complete nutritional emulsion according to claim 11, characterized in that, In step S1, the temperature of the hot water is 55℃~65℃; And / or, in step S1, the shearing speed is 3400 rpm to 3800 rpm, and the shearing time is 10 min to 20 min; Preferably, in step S1, after adding the protein, the temperature is maintained at 55℃~65℃, and the protein is sheared at 3400rpm~3800rpm for 10min~20min.

13. The method for preparing a complete nutritional emulsion according to claim 11, characterized in that, In step S2, the grease is heated to 55°C~65°C; And / or, in step S2, the stirring speed is 400 rpm to 800 rpm, and the stirring time is 5 min to 10 min; And / or, in step S2, the shearing speed is 3400rpm~3800rpm, and the shearing time is 10min~20min.

14. The method for preparing a fully nutritious emulsion according to claim 11, characterized in that, In step S3, the temperature of the hot water is 55℃~65℃; And / or, the stirring speed in step S3 is 3400 rpm to 3800 rpm, and the stirring time is 5 min to 10 min; And / or, in step S4, the pH is 6.8 to 7.

2.

15. The method for preparing a fully nutritious emulsion according to claim 11, characterized in that, In step S5, the homogenization includes two stages of homogenization, with a total pressure of 200-300 Bar, and the first stage pressure accounting for 5%-15% of the total pressure; And / or, in step S5, the sterilization is moist heat sterilization or ultra-high temperature instantaneous sterilization.

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