Special foodstuff for extreme environment and its preparation method

Abstract

The application discloses a kind of special rations nutrition formula in extreme environment and preparation method thereof, belong to food processing technical field.The application is made of highland barley powder, soybean protein isolate, chia seed by double screw extrusion organizationization and is obtained recombination cereal base particle, with MCT microcapsule powder, compound vitamin mineral premix, flaxseed oil microcapsule mixed and pressed into staple food block;Amino acid seasoning supply particle is additionally provided, and both are divided into cabin and parallel in the same outer bag, and nitrogen is filled to oxygen residue≤1vol%;MCT and flaxseed oil adopt microencapsulation to solve the problem of oil and fat softening, and vitamin gradient wrapping combined with nitrogen packaging significantly improves storage stability, and is suitable for the nutrition guarantee of personnel in highland, polar and other extreme environments.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a special ration nutritional formula for extreme environments and its preparation method. Background Technology

[0002] Extreme environments (such as plateaus, polar regions, cold regions, and high-altitude mountains) present unique conditions including low oxygen, low temperatures, strong ultraviolet radiation, low air pressure, and large diurnal temperature variations. Personnel working in these environments (scientific research, border defense, emergency rescue, mountaineering, etc.) are under a physiological load of "low oxygen + high energy consumption," resulting in a significantly increased basal metabolic rate, rapid glycogen depletion, accelerated protein breakdown, and inhibited gastrointestinal digestion and absorption due to low oxygen levels. Therefore, special rations for extreme environments must meet multiple requirements within limited weight and volume, including high energy density, rapid energy supply, stable blood glucose release, storage and pressure resistance, and ease of individual carrying and consumption.

[0003] Currently available staple food products on the market are mostly made primarily of wheat flour, rice flour, or ordinary grain flour, supplemented with vegetable oil, sucrose, milk powder, etc., which have the following shortcomings: 1. Simple carbohydrate structure and high glycemic index (GI); 2. Conflict between high-fat formula and compressed block texture; 3. High loss rate of vitamins and minerals during processing and storage; 4. Lack of functional differentiation. Most existing staple foods are designed as "one-serving" meals, mixing hunger suppression, hydration, and recovery functions in the same matrix, making it impossible to achieve phased intake of "first replenishing staple food to suppress hunger, then replenishing hydration to promote recovery" in hypoxic and appetite-reduced scenarios.

[0004] Therefore, there is an urgent need to develop a special ration formula for extreme environments and its preparation method. Summary of the Invention

[0005] The purpose of this invention is to address the shortcomings of existing technologies by proposing a special ration nutritional formula for extreme environments and its preparation method.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: A method for preparing a special ration for extreme environments includes the following steps: S1. Raw material pretreatment: After cleaning and removing impurities from the barley, crush it and pass it through an 80-100 mesh sieve to obtain barley flour. Pass the soy protein isolate through a 60-80 mesh sieve for later use. Lightly roast the chia seeds at 110-120℃ for 8-10 minutes and then whole them for later use. S2. Preparation of recombinant cereal granules: By weight, take 42-47 parts of highland barley flour, 10-15 parts of soy protein isolate, and 5-7 parts of chia seeds and put them into the feed hopper of a twin-screw extruder. After dry mixing for 5-8 minutes, spray water from the side of the barrel to adjust the moisture content of the material to 28-32%. Extrude strips and cut them into pellets of fixed length by a rotary cutter with a particle size of 8-12 mm. Then send them into a fluidized bed dryer and dry them with hot air at 50-60℃ until the moisture content of the pellets is ≤6% to obtain recombinant cereal granules. After cooling to room temperature, temporarily store them in a sealed container. Preparation of S3.MCT microcapsule powder: Maltodextrin and sodium caseinate are dissolved in purified water at 50-55℃ and stirred for 5-10 min to form a wall material liquid with 25-30% solids. Medium chain triglycerides (MCT) are slowly poured into the wall material liquid and sheared at 10000-12000 r / min for 3-5 min to obtain a crude emulsion. The emulsion is then transferred to a high-pressure homogenizer and homogenized 2-3 times at 25-35 MPa. After that, it is spray dried with an inlet air temperature of 175-185℃, an outlet air temperature of 80-88℃, and a feed pump speed of 25-35 Hz to obtain MCT microcapsule powder. After passing through an 80-100 mesh sieve, it is sealed and stored in the dark. S4. Preparation of compound vitamin and mineral premix: Add 55-60% of the total amount of maltodextrin, microcrystalline cellulose, and minerals into a three-dimensional mixer and mix at 15-20 r / min for 3-4 min. Add water-soluble vitamins and mix for 4-6 min. Add a mixture of sunflower seed oil and fat-soluble vitamins and mix for 2-3 min. Add the remaining maltodextrin and microcrystalline cellulose and mix for 3-4 min. Pass the mixture through an 80-100 mesh sieve to obtain the compound vitamin and mineral premix. S5. Preparation of amino acid flavoring supplement granules: S5.1. Preparation of the solution: Take 28-45 parts of amino acid components, 11-18 parts of electrolyte components, and 11-22 parts of flavor components, and put them into purified water at 40-45℃. Stir for 5-10 minutes to form a solution with 28-32% solids. Adjust the pH of the solution to 6.5-7.0 with dilute NaOH or citric acid. S5.2 Preparation of wall material solution: Take β-cyclodextrin, gum arabic, and maltodextrin separately, add them together to purified water at 60-70℃, stir for 15-20 minutes to form a wall material solution with 25-28% solids. S5.3 Pre-emulsification: Slowly pour the liquid obtained in 5.1 into the wall material liquid obtained in 5.2, maintain a water bath at 60-70℃, and shear at 8000-12000r / min for 4-6 minutes to form a uniform suspension emulsion; S5.4 High-pressure homogenization: Transfer the suspension obtained in 5.3 into a high-pressure homogenizer and homogenize it 2-3 times at 20-30MPa to form a homogenized liquid; S5.5 Spray drying: The homogenized liquid obtained in 5.4 is immediately spray dried with an inlet air temperature of 170-180℃ and an outlet air temperature of 80-85℃. The feed pump speed is 20-30Hz, the atomizing disc speed is 22000-25000r / min, and the liquid is passed through a 20-60 mesh sieve to form microcapsule powder. S5.6 Sieving and anti-caking treatment: Add the microcapsule powder obtained in 5.5 and 0.1-0.3% of food-grade silica anti-caking agent by mass of microcapsule powder into a three-dimensional mixer and mix at 15-20 r / min for 8-10 min to obtain amino acid flavoring supplement granules, which are then sealed and stored in the dark. S6. Overall Mixing and Compartment Packaging: By weight, 78-80 parts of the recombinant cereal granules obtained in step 2, 10-12 parts of the MCT microcapsules obtained in step 3, 4-5 parts of the compound vitamin and mineral premix obtained in step 4, and 5-6 parts of the flaxseed oil microcapsules are put into a three-dimensional mixer and mixed at 15-20 r / min for 10-15 min. After mixing, the mixture is pressed into 100g blocks to form staple food blocks. The blocks are packaged in compartments: the staple food blocks are placed in the main compartment, and 10g / small bag of amino acid flavoring supplement granules are placed in the secondary compartment. The two compartments are placed side by side in the same outer bag. The outer bag is filled with nitrogen, and the oxygen residue is ≤1 vol%. The sealing temperature is 180-190℃. After cooling, leak detection is performed before storage to obtain special rations.

[0007] Preferably, the parameters of the twin-screw extruder in S2 are: 60-80℃ in the first zone, 100-110℃ in the second zone, 125-135℃ in the third zone, 120-130℃ in the fourth zone, 100-110℃ in the die head, 180-240 r / min in the screw speed, and 40-60s in the residence time of the material in the barrel.

[0008] Preferably, the mass ratio of maltodextrin to sodium caseinate in S3 is 2.8-3.2:1.

[0009] Preferably, the total amount of maltodextrin and sodium caseinate in S3 is in a mass ratio of 2.6-3.0:1 to medium-chain triglycerides.

[0010] Preferably, in S4, maltodextrin and microcrystalline cellulose are used in a mass ratio of 2:1, with a total amount of 79-83 parts.

[0011] Preferably, the fat-soluble vitamins in S4 consist of 0.16-0.20 parts of VA, 0.012-0.016 parts of VD3, and 0.85-1.05 parts of VE; the water-soluble vitamins consist of 6.5-8.0 parts of VC, 0.19-0.23 parts of VB1, 0.15-0.19 parts of VB2, 0.17-0.21 parts of VB6, 1.5-1.9 parts of nicotinamide, and 0.006-0.009 parts of folic acid.

[0012] Preferably, the minerals in S4 consist of 1.0-1.2 parts ferrous lactate, 1.8-2.2 parts zinc lactate, 0.18-0.28 parts L-seleno-methylselenocysteine, and 3.0-3.5 parts calcium carbonate.

[0013] Preferably, the amount of sunflower seed oil used in S4 is 1.0-1.5 parts.

[0014] Preferably, the amino acid composition in S5.1 consists of 10-12 parts of L-leucine, 4-6 parts of L-isoleucine, 4-6 parts of L-valine, 5-10 parts of L-glutamine, 3-6 parts of L-lysine, and 2-5 parts of taurine.

[0015] Preferably, the electrolyte component in S5.1 consists of 8-12 parts NaCl, 2-4 parts KCl, and 1-2 parts magnesium citrate.

[0016] Preferably, the flavor component in S5.1 consists of 6-12 parts yeast extract, 1-3 parts citric acid, and 4-7 parts trehalose.

[0017] Preferably, the mass ratio of β-cyclodextrin, gum arabic, and maltodextrin in step S5.2 is 1.2-1.4:1:1.

[0018] Preferably, the mass ratio of the liquid material to the wall material liquid in step S5.3 is 1:1.0-1.2.

[0019] Preferably, the flaxseed oil microcapsules in S6 have an oil content of 50% and an ALA content of ≥22%.

[0020] Compared with the prior art, the beneficial effects of the present invention are: 1. This invention uses highland barley flour as the carbohydrate backbone, soy protein isolate to supplement lysine, and chia seeds lightly roasted and then added whole to inactivate enzymes, protect oil, and retain slow-release properties. After being processed by twin-screw high-moisture extrusion, the staple food has higher protein and dietary fiber content than traditional compressed rations, making it more suitable for the "low oxygen + high energy consumption" scenarios in high-altitude and polar regions.

[0021] 2. The MCT microcapsules of this invention provide rapid β-oxidation energy, and flaxseed oil in microcapsule form (oil content 50%, ALA content ≥22%) supplements n-3 polyunsaturated fatty acids (in the form of α-linolenic acid ALA). The two microcapsules can be dry-mixed with the substrate in the same line and do not become damp when compressed, which solves the old problem of the softening of the texture of liquid oil when it enters the compressed block.

[0022] 3. The main compartment of this invention is a staple food block composed of recombinant grain granules, MCT microcapsules, compound vitamin and mineral premix, and flaxseed oil microcapsules. The secondary compartment is an amino acid flavoring supplement granule composed of amino acid components, electrolyte components, and flavor components. The wall material is made by encapsulating β-cyclodextrin, gum arabic, and maltodextrin and then spray drying it, so as to achieve the goal of anti-hunger in the main compartment and replenishment of fluids and promotion of recovery in the secondary compartment.

[0023] 4. In this invention, minerals are first coated with a base of maltodextrin and microcrystalline cellulose, then water-soluble vitamins are added, followed by sunflower seed oil to coat fat-soluble vitamins, and finally the remaining carrier is used as the cover, so that the minerals are pre-coated and the fat-soluble vitamins are isolated by the oil film; combined with the outer bag being filled with nitrogen and oxygen residue ≤1 vol%, the retention rate of fat-soluble and water-soluble vitamins is improved. Detailed Implementation

[0024] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with existing known technologies. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0025] Example 1: A method for preparing a special ration formula for extreme environments, comprising the following steps: S1. Raw material pretreatment: After cleaning and removing impurities, the barley is crushed and passed through an 80-mesh sieve to obtain barley flour. Soy protein isolate is passed through a 60-mesh sieve for later use. Chia seeds are lightly roasted at 110℃ for 8 minutes and then whole for later use. S2. Preparation of recombinant cereal granules: 84g of highland barley flour, 20g of soy protein isolate, and 10g of chia seeds were put into the feed hopper of a twin-screw extruder. After dry mixing for 5 minutes, water was sprayed from the side of the barrel to adjust the moisture content of the material to 28%. The extruded strips were cut into pellets of a fixed length by a rotary cutter with a particle size of 8mm. The pellets were then fed into a fluidized bed dryer and dried with hot air at 50℃ until the moisture content of the pellets was ≤6%, thus obtaining recombinant cereal granules. Extruder parameters: Zone 1 60℃, Zone 2 100℃, Zone 3 125℃, Zone 4 120℃, Die 100℃, Screw speed 180r / min, Residence time 40s; Preparation of S3.MCT microcapsule powder: Dissolve 14g of maltodextrin and 5g of sodium caseinate in purified water at 50℃ and stir for 5min to form a wall material liquid with 25% solids. Slowly pour 7.3g of medium-chain triglycerides into the wall material liquid and shear at 10000r / min for 3min to obtain a crude emulsion. Transfer the emulsion to a high-pressure homogenizer and homogenize twice at 25MPa. Then spray dry the emulsion with an inlet air temperature of 175℃, an outlet air temperature of 80℃, and a feed pump speed of 25Hz to obtain MCT microcapsule powder. After passing through an 80-mesh sieve, seal and store in the dark. S4. Preparation of compound vitamin and mineral premix: 30g of maltodextrin, 15g of microcrystalline cellulose, and 5.98g of minerals (1g of ferrous lactate, 1.8g of zinc lactate, 0.18g of L-selenomethylselenocysteine, and 3g of calcium carbonate) were added to a three-dimensional mixer and mixed at 15r / min for 3min. 8.516g of water-soluble vitamins (6.5g of vitamin C, 0.19g of vitamin B1, 0.15g of vitamin B2, 0.17g of vitamin B6, 1.5g of nicotinamide, and 0.006g of folic acid) were added and mixed for 4min. A mixture of 1.022g of fat-soluble vitamins (0.16g of vitamin A, 0.012g of vitamin D3, and 0.85g of vitamin E) and 1g of sunflower seed oil was added and mixed for 2min. 22.67g of maltodextrin and 11.33g of microcrystalline cellulose were added and mixed for 3min. The mixture was then passed through an 80-mesh sieve to obtain the premix. S5. Preparation of amino acid flavoring supplement granules: S5.1. Preparation of the solution: Add 28g of amino acid components (10g of L-leucine, 4g of L-isoleucine, 4g of L-valine, 5g of L-glutamine, 3g of L-lysine, and 2g of taurine), 11g of electrolyte components (8g of NaCl, 2g of KCl, and 1g of magnesium citrate), and 11g of flavor components (6g of yeast extract, 1g of citric acid, and 4g of trehalose) to purified water at 40℃, stir for 5 minutes to form a solution with 28% solids, and adjust the pH to 6.5 with dilute NaOH. S5.2. Preparation of wall material solution: Add 24g of β-cyclodextrin, 20g of gum arabic, and 20g of maltodextrin to purified water at 60℃ and stir for 15 minutes to form a wall material solution with 25% solids. S5.3. Pre-emulsification: Mix 50g of the liquid obtained in S5.1 with 50g of the wall material liquid obtained in S5.2, maintain a water bath at 60℃, and shear at 8000r / min for 4min to form a uniform suspension emulsion; S5.4. High-pressure homogenization: The suspension obtained in S5.3 is transferred to a high-pressure homogenizer and homogenized twice at 20 MPa to form a homogenized liquid; S5.5. Spray drying: The homogenized liquid obtained in 5.4 is immediately spray dried with an inlet air temperature of 170°C and an outlet air temperature of 80°C. The feed pump speed is 20Hz, the atomizing disc speed is 22000r / min, and the liquid is passed through a 20-mesh sieve to form microcapsule powder. S5.6. Sieving and anti-caking: Add 100g of the microcapsule powder obtained in S5.5 and 0.1g of food-grade silica anti-caking agent to a three-dimensional mixer and mix at 15r / min for 8min to obtain amino acid flavoring supplement granules, which are then sealed and stored in the dark. S6. Total Mixing and Packaging: By weight, 78 parts of recombinant cereal granules, 12 parts of MCT microcapsules, 4 parts of compound vitamin premix, and 6 parts of flaxseed oil microcapsules (oil content 50%, ALA content ≥22%) are put into a three-dimensional mixer and mixed at 15 r / min for 10 min. After mixing, the mixture is pressed into 100g blocks to form staple food blocks. Amino acid flavoring supplement granules are placed in the secondary compartment in 10g bags. The two compartments are placed side by side in the same outer bag. Nitrogen is filled until the oxygen residue is ≤1 vol%. The sealing temperature is 180℃. After cooling and leak detection, the product is put into storage to obtain special rations.

[0026] Example 2: A method for preparing a special ration formula for extreme environments, comprising the following steps: S1. Raw material pretreatment: After cleaning and removing impurities from the barley, crush it and pass it through a 90-mesh sieve to obtain barley flour. Soy protein isolate is passed through a 70-mesh sieve for later use. Chia seeds are lightly roasted at 115℃ for 9 minutes and then whole for later use. S2. Preparation of recombinant cereal granules: 89g of highland barley flour, 25g of soy protein isolate, and 12g of chia seeds were fed into the feed hopper of a twin-screw extruder. After dry mixing for 6.5 minutes, water was sprayed from the side of the barrel to adjust the moisture content of the material to 30%. The extruded strips were cut into pellets of a fixed length by a rotary cutter with a particle size of 10mm. The pellets were then fed into a fluidized bed dryer and dried with hot air at 55℃ until the moisture content of the pellets was ≤6%, thus obtaining recombinant cereal granules. Extruder parameters: Zone 1 70℃, Zone 2 105℃, Zone 3 130℃, Zone 4 125℃, Die 105℃, Screw speed 210r / min, Residence time 50s; Preparation of S3.MCT microcapsule powder: Dissolve 15g of maltodextrin and 5g of sodium caseinate in purified water at 52℃ and stir for 8min to form a wall material liquid with 28% solids. Slowly pour 7.14g of medium-chain triglycerides into the wall material liquid and shear at 11000r / min for 4min to obtain a crude emulsion. Transfer the emulsion to a high-pressure homogenizer and homogenize it three times at 30MPa. Then spray dry it with an inlet air temperature of 180℃, an outlet air temperature of 84℃, and a feed pump speed of 30Hz to obtain MCT microcapsule powder. After passing through a 90-mesh sieve, seal and store it in the dark. S4. Preparation of compound vitamin and mineral premix: 32g of maltodextrin, 16g of microcrystalline cellulose, and 6.58g of minerals (1.1g of ferrous lactate, 2g of zinc lactate, 0.23g of L-selenomethylselenocysteine, and 3.25g of calcium carbonate) were added to a three-dimensional mixer and mixed at 18 rpm for 3.5 minutes. Then, 9.528g of water-soluble vitamins (7.25g of vitamin C, 0.21g of vitamin B1, 0.17g of vitamin B2, 0.19g of vitamin B6, 1.7g of nicotinamide, and 0.008g of folic acid) were added and mixed for 5 minutes. Finally, 1.144g of fat-soluble vitamins (0.18g of vitamin A, 0.014g of vitamin D3, and 0.008g of vitamin E) were added. Mix 0.95g of sunflower seed oil with 1.25g of sunflower seed oil for 2.5 minutes, then add 22g of maltodextrin and 11g of microcrystalline cellulose, mix for 3.5 minutes, and pass through a 90-mesh sieve to obtain the premix. S5. Preparation of amino acid flavoring supplement granules: S5.1. Preparation of the solution: Add 36.5g of amino acid components (11g of L-leucine, 5g of L-isoleucine, 5g of L-valine, 7.5g of L-glutamine, 4.5g of L-lysine, and 3.5g of taurine), 14.5g of electrolyte components (10g of NaCl, 3g of KCl, and 1.5g of magnesium citrate), and 16.5g of flavor components (9g of yeast extract, 2g of citric acid, and 5.5g of trehalose) to purified water at 42.5℃, stir for 8 minutes to form a solution with 30% solids, and adjust the pH to 6.75 with dilute NaOH. S5.2. Preparation of wall material solution: Add 26g of β-cyclodextrin, 20g of gum arabic, and 20g of maltodextrin to purified water at 65℃ and stir for 18min to form a wall material solution with 26.5% solids. S5.3. Pre-emulsification: Mix 50g of the liquid obtained in S5.1 with 55g of the wall material liquid obtained in S5.2, maintain a water bath at 65℃, and shear at 10000r / min for 5min to form a uniform suspension emulsion; S5.4. High-pressure homogenization: The suspension obtained in S5.3 is transferred to a high-pressure homogenizer and homogenized three times at 25 MPa to form a homogenized liquid; S5.5. Spray drying: The homogenized liquid obtained in 5.4 is immediately spray dried with an inlet air temperature of 175°C and an outlet air temperature of 83°C. The feed pump speed is 25Hz, the atomizing disc speed is 24000r / min, and the liquid is passed through a 40-mesh sieve to form microcapsule powder. S5.6. Sieving and anti-caking: Add 100g of the microcapsule powder obtained in S5.5 and 0.2g of food-grade silica anti-caking agent to a three-dimensional mixer and mix at 18r / min for 9min to obtain amino acid flavoring supplement granules. Seal and store temporarily away from light. S6. Total Mixing and Packaging: By weight, 79 parts of recombinant cereal granules, 11 parts of MCT microcapsules, 5 parts of compound vitamin premix, and 5 parts of flaxseed oil microcapsules (oil content 50%, ALA content ≥22%) are put into a three-dimensional mixer and mixed at 15 r / min for 10 min. After mixing, the mixture is pressed into 100g blocks to form staple food blocks. Amino acid flavoring supplement granules are placed in the secondary compartment in 10g bags. The two compartments are placed side by side in the same outer bag. Nitrogen is filled until the oxygen residue is ≤1 vol%. The sealing temperature is 180℃. After cooling and leak detection, the product is put into storage to obtain special rations.

[0027] Example 3: A method for preparing a special ration formula for extreme environments, comprising the following steps: S1. Raw material pretreatment: After cleaning and removing impurities from the barley, crush it and pass it through a 100-mesh sieve to obtain barley flour. Soy protein isolate is passed through an 80-mesh sieve for later use. Chia seeds are lightly roasted at 120℃ for 10 minutes and then whole for later use. S2. Preparation of recombinant cereal granules: 94g of highland barley flour, 30g of soy protein isolate, and 14g of chia seeds were fed into the feed hopper of a twin-screw extruder. After dry mixing for 8 minutes, water was sprayed from the side of the barrel to adjust the moisture content of the material to 32%. The extruded strips were cut into pellets of a fixed length by a rotary cutter with a particle size of 12mm. The pellets were then fed into a fluidized bed dryer and dried with hot air at 60℃ until the moisture content of the pellets was ≤6%, thus obtaining recombinant cereal granules. Extruder parameters: Zone 1 80℃, Zone 2 110℃, Zone 3 135℃, Zone 4 130℃, Die 110℃, Screw speed 240r / min, Residence time 60s; Preparation of S3.MCT microcapsule powder: Dissolve 16g of maltodextrin and 5g of sodium caseinate in purified water at 55℃ and stir for 10min to form a wall material liquid with 30% solids. Slowly pour 7g of medium-chain triglycerides into the wall material liquid and shear at 12000r / min for 5min to obtain a crude emulsion. Transfer the emulsion to a high-pressure homogenizer and homogenize it three times at 35MPa. Then spray dry it with an inlet air temperature of 185℃, an outlet air temperature of 88℃, and a feed pump speed of 35Hz to obtain MCT microcapsule powder. After passing through a 100-mesh sieve, seal and store it in the dark. S4. Preparation of compound vitamin and mineral premix: 32g of maltodextrin, 16g of microcrystalline cellulose, and 7.18g of minerals (1.2g of ferrous lactate, 2.2g of zinc lactate, 0.28g of L-selenomethylselenocysteine, and 3.5g of calcium carbonate) were added to a three-dimensional mixer and mixed at 20 rpm for 4 minutes. Then, 10.539g of water-soluble vitamins (8g of vitamin C, 0.23g of vitamin B1, 0.19g of vitamin B2, 0.21g of vitamin B6, 1.9g of nicotinamide, and 0.009g of folic acid) were added and mixed for 6 minutes. Finally, 1.266g of fat-soluble vitamins (0.2g of vitamin A, 0.016g of vitamin D3, and 0.016g of vitamin E) were added. Mix 1.05g of maltodextrin and 1.5g of sunflower seed oil for 3 minutes, then add 23.33g of maltodextrin and 11.67g of microcrystalline cellulose, mix for 4 minutes, and pass through a 100-mesh sieve to obtain the premix. S5. Preparation of amino acid flavoring supplement granules: S5.1. Preparation of the solution: Add 45g of amino acid components (12g of L-leucine, 6g of L-isoleucine, 6g of L-valine, 10g of L-glutamine, 6g of L-lysine, and 5g of taurine), 18g of electrolyte components (12g of NaCl, 4g of KCl, and 2g of magnesium citrate), and 22g of flavor components (12g of yeast extract, 3g of citric acid, and 7g of trehalose) to purified water at 45℃ and stir for 10 minutes to form a solution with 32% solids. Adjust the pH to 7 with dilute NaOH. S5.2. Preparation of wall material solution: Add 28g of β-cyclodextrin, 20g of gum arabic, and 20g of maltodextrin to purified water at 70℃ and stir for 20 minutes to form a wall material solution with 28% solids. S5.3. Pre-emulsification: Mix 50g of the liquid obtained in S5.1 with 60g of the wall material liquid obtained in S5.2, maintain a water bath at 70℃, and shear at 12000r / min for 6min to form a uniform suspension emulsion; S5.4. High-pressure homogenization: The suspension obtained in S5.3 is transferred to a high-pressure homogenizer and homogenized three times at 30 MPa to form a homogenized liquid; S5.5. Spray drying: The homogenized liquid obtained in 5.4 is immediately spray dried with an inlet air temperature of 180°C and an outlet air temperature of 85°C. The feed pump speed is 30Hz, the atomizing disc speed is 25000r / min, and the liquid is passed through a 60-mesh sieve to form microcapsule powder. S5.6. Sieving and anti-caking: Add 100g of the microcapsule powder obtained in S5.5 and 0.3g of food-grade silica anti-caking agent to a three-dimensional mixer and mix at 20r / min for 10min to obtain amino acid flavoring supplement granules. Seal and store temporarily away from light. S6. Total Mixing and Packaging: By weight, 80 parts of recombinant cereal granules, 10 parts of MCT microcapsules, 5 parts of compound vitamin premix, and 5 parts of flaxseed oil microcapsules (oil content 50%, ALA content ≥22%) are put into a three-dimensional mixer and mixed at 15 r / min for 10 min. After mixing, the mixture is pressed into 100g blocks to form staple food blocks. Amino acid flavoring supplement granules are placed in the secondary compartment in 10g bags. The two compartments are placed side by side in the same outer bag. Nitrogen is filled until the oxygen residue is ≤1 vol%. The sealing temperature is 180℃. After cooling and leak detection, the product is put into storage to obtain special rations.

[0028] Comparative Example 1: Based on Example 2, the difference is that in step S2, all the barley flour was replaced with an equal amount of wheat flour, and the rest was the same as in Example 2.

[0029] Comparative Example 2: Based on Example 2, the difference is that in step S4, maltodextrin, microcrystalline cellulose, minerals, water-soluble vitamins, fat-soluble vitamins, and sunflower seed oil are added to a three-dimensional mixer at once, mixed at 18 r / min for 14.5 min, and passed through a 90-mesh sieve to obtain a premix. The rest is the same as in Example 2.

[0030] Comparative Example 3: Based on Example 2, the difference is that MCT microcapsules are not added in step S6, but 11 parts of maltodextrin are added instead, and step S3 is cancelled. The rest is the same as Example 2.

[0031] Comparative Example 4: Based on Example 2, the difference is that in step S6, amino acid flavoring supplement granules are also mixed into the staple food block, otherwise the same as in Example 2.

[0032] Performance testing: The special rations prepared in Examples 1-3 and Comparative Examples 1-4 were subjected to the following performance tests.

[0033] 1. Protein content test: Referring to GB 5009.5-2016, the Kjeldahl method was used. The staple food block was crushed and passed through a 40-mesh sieve. After mixing, 1g was accurately weighed and placed in a digestion tube. 20mL of 6mol / L hydrochloric acid was added, and the mixture was digested at 420℃ until the solution was clear and colorless. After adjusting the volume, the solution was distilled using a Kjeldahl nitrogen analyzer and titrated with 0.05mol / L sulfuric acid. Since the system was a barley-soybean mixed protein, the nitrogen conversion factor was taken as 6.25. The determination was performed in parallel for 3 times, and the arithmetic mean was taken. The result is expressed as g / 100g (dry basis).

[0034] 2. Fat content test: Referring to GB 5009.6-2016, the staple food block was crushed through 40 mesh, 2g was accurately weighed, and hydrolyzed in a boiling water bath with 4mol / L hydrochloric acid for 30min. After cooling, it was extracted by reflux with petroleum ether-diethyl ether (1:1, v / v) for 6h. The solvent was recovered, and it was dried at 105℃ to constant weight. The difference between the two weighings was calculated, and the average of the three parallel measurements was taken. The result is expressed as g / 100g (dry basis).

[0035] 3. Total dietary fiber content test: Referring to GB 5009.88-2014, the staple food block was crushed through a 40-mesh sieve, and 1g was accurately weighed. It was then sequentially enzymatically hydrolyzed by α-amylase (95±2℃, 30min), protease (60±2℃, 30min, pH 7.5), and glucosidase (60±2℃, 30min, pH 4.5). Soluble and insoluble fiber were precipitated by ethanol. The mixture was filtered, and the residue was washed once each with 78% ethanol, 95% ethanol, and acetone. The residue was dried at 105℃ for 4h to constant weight. The dietary fiber content was calculated after deducting ash and protein blank. The average of the three parallel tests was taken, and the result was expressed as g / 100g (dry basis).

[0036] 4. β-glucan content test: Refer to NY / T 2006-2011. Take staple food blocks, crush them through 60 mesh, accurately weigh 0.1g, add 50% ethanol to remove sugar, and then enzymatically hydrolyze with β-1,3 / 1,4-glucanase at 37℃ for 60min. Centrifuge and take the supernatant. Add β-glucosidase and continue enzymatic hydrolysis at 55℃ for 15min. The glucose generated is quantified by colorimetric determination with GOPOD reagent at 510nm. The β-glucan content is calculated using the D-glucose standard curve. The average value is taken from three parallel tests. The result is expressed as g / 100g (dry basis).

[0037] 5. Freeze-thaw cycle test: Place the rations in the test chamber and cycle between -40℃ and +25℃ at a temperature change rate not exceeding 3℃ / min. Maintain each temperature point for 4 hours and cycle 5 times. After the test, restore to standard atmospheric conditions and observe whether the staple food blocks crack, become loose, or have oil seepage, and whether the amino acid flavoring supplement granules clump, deliquulate, or change color.

[0038] 6. Ultraviolet radiation test: Place the staple food block in a solar radiation test chamber and cycle it for 24 hours. Irradiation phase: Turn on the radiation lamp, irradiance 1120W / m². 2 The chamber temperature was 49℃ for 20 hours; during the non-irradiation phase, the radiation lamp was turned off and the chamber temperature was reduced to 25℃ for 4 hours; the above cycle was repeated 3-10 times. After the test, the specimens were restored to standard atmospheric conditions, and the residual rates of VA, VC, and VB1 in the staple food blocks were observed (HPLC external standard method, 0d sample as 100% baseline).

[0039] Table 1. Test results of main nutritional components of staple food blocks

[0040] As shown in Table 1, the protein content of Examples 1-3 was 17.0-17.8 g / 100g, significantly higher than that of Comparative Example 1 (13.5 g / 100g), indicating that the protein nutritional quality was improved through the lysine complementarity effect after the compounding of highland barley flour and soy protein isolate and extrusion texturing. The dietary fiber content was 8.6-9.1 g / 100g, much higher than that of Comparative Example 1 (5.1 g / 100g), and the β-glucan content reached 3.3-3.6 g / 100g, compared to... In Example 1, because wheat flour replaced barley flour, its β-glucan content was extremely low, which illustrates the unique advantages of barley as a carbohydrate backbone in terms of dietary fiber and β-glucan supply, helping to smooth postprandial blood sugar response; the nutritional components of Comparative Examples 2-4 were basically the same as those of Example 2, indicating that other process adjustments did not have a significant impact on the composition of basic nutrients; in Comparative Example 3, because MCT microcapsules were replaced with maltodextrin, the fat content was significantly reduced to 7.6g / 100g, and the ability to provide rapid energy was significantly weakened.

[0041] Table 2. Freeze-thaw cycle test results (-40℃ / 25℃)

[0042] As shown in Table 2, after five extreme temperature cycles, the staple food blocks in Examples 1-3 maintained structural integrity without cracking, loosening, or oil seepage. This indicates that after dry mixing and pressing, the microencapsulated oils were well embedded in the matrix, preventing liquid oil migration and precipitation due to thermal expansion and contraction. In Comparative Example 2, the staple food blocks showed a slight oily sheen, indicating that the one-time mixing resulted in uneven premixing of fat-soluble vitamins, and some oils were not fully encapsulated, resulting in trace seepage during freeze-thaw cycles. This demonstrates the improvement effect of the stepwise mixing process of the present invention on the uniformity of oil distribution. In Comparative Example 4, the amino acid flavoring supplement granules were pressed together with the staple food blocks. Although the overall structure was intact, the flexible intake function of the compartmentalized design was lost. In all examples, the amino acid flavoring supplement granules maintained good powder flowability and no clumping or deliquescence after freeze-thaw cycles, indicating that the silica anti-caking agent and the microencapsulated wall material synergistically and effectively blocked moisture migration.

[0043] Table 3. Vitamin residue rate in staple food blocks after ultraviolet irradiation (irradiance 1120W / m²) 2 (49℃ / 20h-25℃ / 4h)

[0044] As shown in Table 3, after ultraviolet irradiation, the residual rates of VA (Vitamin A) in Examples 1-3 were 80.9-82.9%, VC (Vitamin C) 74.9-77.2%, and VB1 (Vitamin B) 82.8-84.7%, all significantly higher than those in Comparative Example 2 (VA 62.5%, VC 62.5%). The results show that the stepwise mixing process adopted in this invention, which involves "minerals first mixed with a portion of maltodextrin and microcrystalline cellulose as a base, then water-soluble vitamins added, fat-soluble vitamins coated with sunflower seed oil, and finally the remaining carrier as a cover," pre-encapsulates the minerals and isolates the fat-soluble vitamins with an oil film. This effectively reduces the risk of direct contact catalytic degradation of vitamins with pro-oxidative minerals (especially iron and zinc) under light conditions. Combined with the packaging condition of nitrogen filling the outer bag (oxygen residue ≤1 vol%), the oxidation reaction pathway is further inhibited, thereby significantly improving the storage retention rate of fat-soluble and water-soluble vitamins under strong ultraviolet extreme environments. The vitamin residue rates of Comparative Examples 1, 3, and 4 are basically the same as those of Example 2, indicating that replacing wheat flour with barley and eliminating MCT microcapsules or mixed amino acid flavoring supplement granules have no significant impact on the photostability of vitamins.

[0045] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A special ration nutritional formula for extreme environments, characterized in that, The product includes staple food blocks and amino acid flavoring supplement granules. The staple food blocks are composed of the following components in parts by weight: 77-80 parts recombinant cereal granules, 10-12 parts MCT microcapsule powder, 4-5 parts compound vitamin and mineral premix, and 4-6 parts flaxseed oil microcapsules; the flaxseed oil microcapsules have an oil content of 50% and an ALA content of ≥22%. The recombinant cereal granules are prepared by recombining highland barley flour, soy protein isolate, and chia seeds through twin-screw extrusion. The MCT microcapsule powder was prepared by encapsulating medium-chain triglycerides with maltodextrin-sodium caseinate wall material; The compound vitamin and mineral premix is ​​prepared by mixing maltodextrin, microcrystalline cellulose, minerals, fat-soluble vitamins, water-soluble vitamins and sunflower seed oil; The amino acid flavoring supplement granules are made by encapsulating amino acid components, electrolyte components and flavor components with β-cyclodextrin-gum arabic-maltodextrin wall material and adding food-grade silica anti-caking agent; The staple food block is placed in the main compartment, and the amino acid flavoring supplement granules are placed in the auxiliary compartment. The main compartment and the auxiliary compartment are placed side by side in the same outer bag. The outer bag is filled with nitrogen and the oxygen residue is ≤1 vol.

2. The special ration nutritional formula for extreme environments according to claim 1, characterized in that, The minerals include ferrous lactate, zinc lactate, L-selenomethylselenocysteine, and calcium carbonate; the fat-soluble vitamins include vitamin A, vitamin D3, and vitamin E; and the water-soluble vitamins include vitamin C, vitamin B1, vitamin B2, vitamin B6, nicotinamide, and folic acid.

3. The special ration nutritional formula for extreme environments according to claim 1, characterized in that, The amino acid components include L-leucine, L-isoleucine, L-valine, L-glutamine, L-lysine, and taurine; the electrolyte components include NaCl, KCl, and magnesium citrate; and the flavor components include yeast extract, citric acid, and trehalose.

4. A method for preparing a special ration nutritional formula for extreme environments as described in any one of claims 1-3, characterized in that, Includes the following steps: S1. Raw material pretreatment: After cleaning and removing impurities from the barley, crush it and pass it through an 80-100 mesh sieve to obtain barley flour. Pass the soy protein isolate through a 60-80 mesh sieve for later use. Lightly roast the chia seeds at 110-120℃ for 8-10 minutes and then whole them for later use. S2. Preparation of recombinant cereal granules: By weight, take 42-47 parts of highland barley flour, 10-15 parts of soy protein isolate, and 5-7 parts of chia seeds and put them into the feed hopper of a twin-screw extruder. After dry mixing for 5-8 minutes, spray water from the side of the barrel to adjust the moisture content of the material to 28-32%. Extrude strips and cut them into pellets of fixed length by a rotary cutter with a particle size of 8-12 mm. Then send them into a fluidized bed dryer and dry them with hot air at 50-60℃ until the moisture content of the pellets is ≤6% to obtain recombinant cereal granules. After cooling to room temperature, temporarily store them in a sealed container. Preparation of S3.MCT microcapsule powder: Maltodextrin and sodium caseinate are dissolved in purified water at 50-55℃ and stirred for 5-10 min to form a wall material liquid with 25-30% solids. Medium-chain triglycerides are slowly poured into the wall material liquid and sheared at 10000-12000 r / min for 3-5 min to obtain a crude emulsion. The emulsion is then transferred to a high-pressure homogenizer and homogenized 2-3 times at 25-35 MPa. After that, it is spray dried with an inlet air temperature of 175-185℃, an outlet air temperature of 80-88℃, and a feed pump speed of 25-35 Hz to obtain MCT microcapsule powder. After passing through an 80-100 mesh sieve, it is sealed and stored in the dark. S4. Preparation of compound vitamin and mineral premix: Add 55-60% of the total amount of maltodextrin, microcrystalline cellulose, and minerals into a three-dimensional mixer and mix at 15-20 r / min for 3-4 min. Add water-soluble vitamins and mix for 4-6 min. Add a mixture of sunflower seed oil and fat-soluble vitamins and mix for 2-3 min. Add the remaining maltodextrin and microcrystalline cellulose and mix for 3-4 min. Pass the mixture through an 80-100 mesh sieve to obtain the compound vitamin and mineral premix. S5. Preparation of amino acid flavoring supplement granules: S5.

1. Preparation of the solution: Take 28-45 parts of amino acid components, 11-18 parts of electrolyte components, and 11-22 parts of flavor components, and put them into purified water at 40-45℃. Stir for 5-10 minutes to form a solution with 28-32% solids. Adjust the pH of the solution to 6.5-7.0 with dilute NaOH or citric acid. S5.2 Preparation of wall material solution: Take β-cyclodextrin, gum arabic and maltodextrin separately, add them together to purified water at 60-70℃, stir for 15-20 minutes to form a wall material solution with 25-28% solids. S5.3 Pre-emulsification: Slowly pour the liquid obtained in 5.1 into the wall material liquid obtained in 5.2, maintain a water bath at 60-70℃, and shear at 8000-12000r / min for 4-6 minutes to form a uniform suspension emulsion; S5.4 High-pressure homogenization: Transfer the suspension obtained in 5.3 into a high-pressure homogenizer and homogenize it 2-3 times at 20-30MPa to form a homogenized liquid; S5.5 Spray drying: The homogenized liquid obtained in 5.4 is immediately spray dried with an inlet air temperature of 170-180℃ and an outlet air temperature of 80-85℃. The feed pump speed is 20-30Hz, the atomizing disc speed is 22000-25000r / min, and the liquid is passed through a 20-60 mesh sieve to form microcapsule powder. S5.6 Sieving and anti-caking treatment: Add the microcapsule powder obtained in 5.5 and 0.1-0.3% of food-grade silica anti-caking agent by mass of microcapsule powder into a three-dimensional mixer and mix at 15-20 r / min for 8-10 min to obtain amino acid flavoring supplement granules, which are then sealed and stored in the dark. S6. Overall Mixing and Compartment Packaging: By weight, 78-80 parts of the recombinant cereal granules obtained in step 2, 10-12 parts of the MCT microcapsules obtained in step 3, 4-5 parts of the compound vitamin and mineral premix obtained in step 4, and 5-6 parts of the flaxseed oil microcapsules are put into a three-dimensional mixer and mixed at 15-20 r / min for 10-15 min. After mixing, the mixture is pressed into 100g blocks to form staple food blocks. The blocks are packaged in compartments: the staple food blocks are placed in the main compartment, and 10g / small bag of amino acid flavoring supplement granules are placed in the secondary compartment. The two compartments are placed side by side in the same outer bag. The outer bag is filled with nitrogen, and the oxygen residue is ≤1 vol%. The sealing temperature is 180-190℃. After cooling, leak detection is performed before storage to obtain special rations.

5. The method for preparing a special ration formula for extreme environments according to claim 4, characterized in that, The parameters of the twin-screw extruder in S2 are as follows: Zone 1: 60-80℃, Zone 2: 100-110℃, Zone 3: 125-135℃, Zone 4: 120-130℃, Die temperature: 100-110℃, Screw speed: 180-240 r / min, Material residence time in the barrel: 40-60 s.

6. The method for preparing a special ration formula for extreme environments according to claim 4, characterized in that, The mass ratio of maltodextrin to sodium caseinate in S3 is 2.8-3.2:1; the mass ratio of the total amount of maltodextrin and sodium caseinate to medium-chain triglycerides is 2.6-3.0:

1.

7. The method for preparing a special ration formula for extreme environments according to claim 4, characterized in that, In S4, the maltodextrin and microcrystalline cellulose are used in a mass ratio of 2:1, with a total amount of 79-83 parts; the fat-soluble vitamins include VA 0.16-0.20 parts, VD3 0.012-0.016 parts, and VE 0.85-1.05 parts; the water-soluble vitamins include VC 6.5-8.0 parts, VB1 0.19-0.23 parts, VB2 0.15-0.19 parts, VB6 0.17-0.21 parts, nicotinamide 1.5-1.9 parts, and folic acid 0.006-0.009 parts; the minerals include ferrous lactate 1.0-1.2 parts, zinc lactate 1.8-2.2 parts, L-selenomethylselenocysteine ​​0.18-0.28 parts, and calcium carbonate 3.0-3.5 parts; and the sunflower seed oil is used in an amount of 1.0-1.5 parts.

8. The method for preparing a special ration formula for extreme environments according to claim 4, characterized in that, The amino acid components in S5.1 include 10-12 parts of L-leucine, 4-6 parts of L-isoleucine, 4-6 parts of L-valine, 5-10 parts of L-glutamine, 3-6 parts of L-lysine, and 2-5 parts of taurine; the electrolyte components include 8-12 parts of NaCl, 2-4 parts of KCl, and 1-2 parts of magnesium citrate; the flavor components include 6-12 parts of yeast extract, 1-3 parts of citric acid, and 4-7 parts of trehalose.

9. The method for preparing a special ration formula for extreme environments according to claim 4, characterized in that, The mass ratio of β-cyclodextrin, gum arabic, and maltodextrin described in S5.2 is 1.2-1.4:1:

1.

10. The method for preparing a special ration formula for extreme environments according to claim 4, characterized in that, The mass ratio of the liquid material to the wall material liquid described in S5.3 is 1:1.0-1.2.

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