A non-genetically modified soy protein-based complex polysaccharide-probiotic nutritional composition and uses thereof

Abstract

The application discloses a kind of composite polysaccharide-probiotic nutritional compositions based on non-transgenic soybean protein and application thereof, wherein the composite polysaccharide-probiotic nutritional compositions based on non-transgenic soybean protein is composed of the following raw materials by mass fraction: non-transgenic soybean protein powder 30-50 parts; probiotic fermentation powder composite system 10-25 parts; tremella polysaccharide composite powder 8-20 parts; the application breaks through the limitation of single nutritional intervention path of existing product, realizes three major functions of stomach environment buffering, gastric mucosa barrier support and intestinal microecological regulation by the synergistic design of non-transgenic soybean protein (structural carrier), probiotic system composed of 12 kinds of strains and 4 kinds of polysaccharide composite system of fungal origin, and solves the technical problems of insufficient synergy and single function of existing products.

Description

Technical Field

[0001] This invention belongs to the technical fields of medical nutrition, functional foods and special medical purpose formula foods, specifically a compound polysaccharide-probiotic nutritional composition based on non-GMO soybean protein and its application. Background Technology

[0002] In clinical nutrition and digestive system-related disease management, the number of people with gastroesophageal reflux and impaired gastric mucosal barrier function is increasing year by year. In addition to drug treatment, medical nutrition intervention is gradually becoming an important means of auxiliary management. Most existing special medical purpose formula foods or functional nutritional products mainly focus on a single nutrient or a single functional pathway, such as simply neutralizing gastric acid or supplementing protein and dietary fiber, but they generally suffer from the problems of single pathway of action and insufficient synergy.

[0003] From a microecological perspective, the gastrointestinal tract, as a continuous digestive system, is not only related to the acidic environment of the stomach, but also closely related to the gut microbiota, immune regulation, and the integrity of the mucosal barrier. However, in current technologies, probiotic products mostly focus on gut health, while polysaccharide products emphasize immune or laxative functions, lacking a systematic nutritional solution that synergistically regulates the upper digestive tract environment and gut microbiota.

[0004] In addition, soy protein, as a commonly used plant protein source in medical nutrition, has good digestibility and certain buffering properties. However, in existing products, it is mostly used as a basic nutrient and has not yet formed a clear structural synergistic design with probiotics and fungal functional polysaccharides, thus limiting its application potential in gastric mucosal barrier support and upper gastrointestinal environment regulation.

[0005] Therefore, developing a compound nutritional composition that can balance gastric environment buffering, gastric mucosal barrier support, and intestinal microecological regulation, while exhibiting good stability and synergy, has significant clinical application value and market prospects.

[0006] Based on this, a compound polysaccharide-probiotic nutritional composition based on non-GMO soybean protein was designed and its application was proposed. Summary of the Invention

[0007] In view of the above situation and to overcome the defects of the prior art, the present invention provides a compound polysaccharide-probiotic nutritional composition based on non-GMO soybean protein and its application, which effectively solves the problems mentioned in the background art.

[0008] To achieve the above objectives, the present invention provides the following technical solution: a compound polysaccharide-probiotic nutritional composition based on non-GMO soybean protein, comprising the following raw materials by mass parts: 30-50 servings of non-GMO soybean protein powder; 10-25 parts of probiotic fermented powder complex system; 8-20 parts of Tremella polysaccharide compound powder; The probiotic fermentation powder complex system contains Bifidobacterium longum subsp. infantis, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus fermentum, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus acidophilus, Bifidobacterium breve, Bifidobacterium animalis subsp. lactis, Bifidobacterium longum subsp. longis, Bifidobacterium bifidum, and Streptococcus salivarius subsp. thermophilus, and uses maltodextrin and sodium octenyl succinate starch as fermentation carriers and stabilizers; The tremella polysaccharide compound powder is composed of tremella, yeast β-glucan, black fungus, and monkey head mushroom.

[0009] Preferably, the non-GMO soybean protein powder is a GATRO-AD type soybean protein raw material with a protein content ≥80%, a buffering capacity of 5-10 mmol / g in a gastric acid environment with pH 1.5-3.5, a film-forming rate of 10-30 minutes / layer, and a film thickness of 5-20 μm.

[0010] Preferably, in the probiotic fermentation powder compound system, the mass percentage of each bacterial strain is 0.5%-5%, the mass percentage of maltodextrin is 60%-80%, and the mass percentage of sodium octenyl succinate starch is 5%-15%, and the viable count of the system is ≥1×10⁻⁶. 10 CFU / g; Among them, the total mass of Bifidobacterium longum subsp. infantis, Bifidobacterium animalis subsp. lactis, Bifidobacterium longum subsp. longis, Bifidobacterium bifidum, and Bifidobacterium breve accounted for 2%-8%; the total mass of Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus fermentum, Lactobacillus casei, Lactobacillus rhamnosus, and Lactobacillus acidophilus accounted for 2%-10%; and the mass of Streptococcus salivarius subsp. thermophilus accounted for 0.5%-3%.

[0011] Preferably, the mass percentage of each component in the Tremella polysaccharide composite powder is as follows: Tremella fuciformis 20%-40%, yeast β-glucan 10%-30%, black fungus 20%-35%, and Hericium erinaceus 15%-30%, and the polysaccharide content of the composite powder is ≥30%, of which the proportion of water-soluble polysaccharides is ≥80%.

[0012] A method for preparing a compound polysaccharide-probiotic nutritional composition based on non-GMO soybean protein includes the following steps: Step S1, Raw material screening: Select non-GMO soybean protein powder, probiotic fermentation powder compound system raw materials and tremella polysaccharide compound powder raw materials that meet food-grade standards, and test the protein content, buffer capacity, film-forming characteristics, viable bacteria count and polysaccharide content respectively to ensure that the corresponding indicator requirements are met; Step S2, Weighing: Weigh each raw material according to the above mass proportions using a weighing device with an accuracy of ±0.1 parts; Step S3, Premixing: Add the weighed non-GMO soybean protein powder into a double helix conical mixer or a three-dimensional motion mixer, and stir for 10-15 minutes at a temperature of 15-25℃, relative humidity of 30%-45%, and speed of 60-100 rpm for pre-dispersion. Step S4, step-by-step mixing: Under continuous stirring, slowly add the probiotic fermentation powder complex system at a speed of 5-10 kg / min, maintain a temperature of 15-25℃, relative humidity of 30%-45%, and a speed of 60-100 rpm, and stir for 15-20 minutes; then add the tremella polysaccharide complex powder at a speed of 5-10 kg / min and continue stirring for 20-30 minutes; Step S5, sieving: Pass the mixed material through an 80-120 mesh stainless steel vibrating screen with a vibration frequency of 20-30Hz to remove lumps and impurities. Step S6, slow mixing and uniformity: Put the sieved material back into the mixer and slowly mix for 10-15 minutes at a temperature of 15-25℃, relative humidity of 30%-45%, and rotation speed of 40-60 rpm, so that the coefficient of variation of the mixing uniformity is ≤5%; Step S7, Testing: Detect the viable count, polysaccharide content, and microbial limits of the composition; viable count ≥ 5 × 10⁻⁶. 9 Products with CFU / g, polysaccharide content ≥8%, and microbial limits meeting the requirements of GB 16740-2014 are considered qualified. Simultaneously, the buffering capacity and probiotic survival rate of the composition in a pH 1.5-3.5 environment are tested; the buffering capacity is ≥3 mmol / g, and the probiotic survival rate is ≥80%. Step S8, Packaging: In an environment with a temperature of 15-25℃, relative humidity of 30%-45%, and a cleanliness level of 100,000, a barrier composite membrane (oxygen permeability ≤5cm) is used. 3 / (m 2 • 24h • 0.1MPa), water vapor transmission rate ≤ 3g / (m 2 • Nitrogen-filled packaging (nitrogen purity ≥ 99.9%) for 24 hours yields the finished product.

[0013] Preferably, the inner wall of the mixer used in steps S3-S6 is made of food-grade stainless steel and is sterilized by ultraviolet light for 15-30 minutes before mixing.

[0014] Application of a compound polysaccharide-probiotic nutritional composition based on non-GMO soybean protein in the preparation of functional foods or special medical purpose formula foods related to gastric barrier support, upper digestive tract environment regulation and intestinal microecological balance.

[0015] Preferably, the dosage form of the functional food or special medical purpose formula food is powder, granules, capsules or oral liquid.

[0016] Preferably, the functional food or special medical purpose food is suitable for people with gastroesophageal reflux and impaired gastric mucosal barrier function.

[0017] Compared with the prior art, the beneficial effects of the present invention are: 1. This invention breaks through the limitations of existing products with a single nutritional intervention pathway. Through the synergistic design of non-GMO soybean protein (structural carrier), a probiotic system composed of 12 strains of bacteria, and a polysaccharide complex system derived from 4 fungi, it simultaneously achieves three major functions: gastric environment buffering, gastric mucosal barrier support, and intestinal microecological regulation, thus solving the technical problems of insufficient synergy and single function of existing products. 2. This invention uses non-GMO soybean protein as a structural functional carrier, rather than a simple nutritional supplement. It makes full use of its buffering and film-forming properties to provide physical protection for probiotics and polysaccharides, resulting in a high survival rate of probiotics in the acidic environment of the stomach. This is a significant improvement over existing products, and it greatly enhances the stability and effectiveness of the functional components. 3. This invention, through precise proportioning of each raw material and component, clarifies the synergistic mechanism of multiple bacterial strains and the dual function of polysaccharide compound powder (prebiotics + mucosal repair), enabling probiotics, polysaccharides and soy protein to form a stable synergistic system, achieving closed-loop regulation of "prebiotics-probiotics-mucosal barrier", with a regulatory effect significantly better than existing single or paired products; 4. This invention has a wide range of applications and flexible product dosage forms, which can meet the dietary needs of different groups of people. It is especially suitable for people with gastroesophageal reflux and impaired gastric mucosal barrier function. At the same time, it can be used as a nutritional supplement for people with intestinal microecological imbalance and low immunity. It has broad application prospects in the fields of functional foods and special medical purpose formula foods. Detailed Implementation

[0018] The technical solution of the present invention will be clearly and completely described below with reference to specific embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0019] This invention provides a compound polysaccharide-probiotic nutritional composition based on non-GMO soybean protein, which comprises the following raw materials by weight: 30-50 servings of non-GMO soybean protein powder; 10-25 parts of probiotic fermented powder complex system; 8-20 parts of Tremella polysaccharide compound powder.

[0020] This formulation enables synergistic effects among the ingredients, ensuring the buffering and film-forming effect of non-GMO soybean protein while providing a sufficient basis for the action of probiotics and polysaccharides, thus avoiding functional imbalances caused by excessive or insufficient amounts of a single ingredient.

[0021] Non-GMO Soy Protein Powder: The preferred raw material is GATRO-AD type soybean protein, with a protein content ≥80%. It has a buffering capacity of 5-10 mmol / g in a gastric acid environment (pH 1.5-3.5), a film-forming rate of 10-30 minutes / layer, and a film thickness of 5-20 μm. Compared to ordinary soybean protein, this type of raw material has an amino acid composition closer to human needs, resulting in higher digestibility and absorption. It also exhibits faster film formation and a more stable film structure, effectively encapsulating probiotics and polysaccharides, reducing the damage of gastric acid to functional components, and forming a protective film on the gastric mucosa to alleviate gastric acid irritation. Using it as a structural functional carrier, rather than a simple nutritional supplement, is one of the core innovations of this invention. This design fully utilizes the physical protective effect of soybean protein, solving the problem of poor stability of functional components in a gastric acid environment in existing technologies.

[0022] Probiotic fermentation powder complex system: contains 12 beneficial bacteria species, namely Bifidobacterium longum subsp. infantis, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus fermentum, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus acidophilus, Bifidobacterium breve, Bifidobacterium animalis subsp. lactis, Bifidobacterium longum subsp. longum, Bifidobacterium bifidum, and Streptococcus salivarius subsp. thermophilus. Each bacterial species accounts for 0.5%-5% of the total mass of the system. Specifically, *Bifidobacterium longum* subsp. infantis, *Bifidobacterium animalis* subsp. lactis, *Bifidobacterium longum* subsp. longum, *Bifidobacterium bifidum*, and *Bifidobacterium breve* account for 2%-8% of the total mass; *Lactobacillus plantarum*, *Lactobacillus paracasei*, *Lactobacillus fermentum*, *Lactobacillus casei*, *Lactobacillus rhamnosus*, and *Lactobacillus acidophilus* account for 2%-10% of the total mass; and *Streptococcus salivarius* subsp. thermophilic accounts for 0.5%-3% of the total mass. Maltodextrin accounts for 60%-80% of the total mass, and sodium octenyl succinate starch accounts for 5%-15% of the total mass. The viable count in the system is ≥1×10⁻⁶. 10 CFU / g.

[0023] The combination of 12 bacterial strains, rigorously screened to cover the colonization needs of different parts of the gut, exhibits a clear synergistic mechanism among the strains: Bifidobacteria are adept at utilizing dietary fiber to produce short-chain fatty acids, lowering intestinal pH and improving the intestinal environment; Lactobacilli produce lactic acid and various antibacterial substances, inhibiting the growth and reproduction of harmful bacteria and enhancing intestinal barrier function; *Streptococcus thermophilus* subsp. *salicylates* secretes extracellular polysaccharides, forming a synergistic proliferation network with other strains to enhance the overall gut microbiota regulation effect. Maltodextrin, as a fermentation carrier, provides energy for probiotic growth while improving system fluidity; sodium octenyl succinate starch, as a stabilizer, forms a protective film on the surface of probiotics, enhancing their stability in gastric acid and during storage. This multi-strain system overcomes the limitations of existing single or few probiotic strains in regulating the gut microbiota, achieving systemic regulation of the gut microbiota.

[0024] Tremella polysaccharide complex powder: This powder is composed of tremella, yeast β-glucan, black fungus, and Hericium erinaceus. The mass percentages of each component are: tremella 20%-40%, yeast β-glucan 10%-30%, black fungus 20%-35%, and Hericium erinaceus 15%-30%. The complex powder contains ≥30% polysaccharides, of which water-soluble polysaccharides account for ≥80%. Tremella polysaccharide has excellent mucosal repair capabilities, promoting the proliferation and repair of gastric mucosal epithelial cells. Yeast β-glucan can enhance the integrity of the intestinal mucosal barrier and improve the body's anti-infection ability by regulating immune cell activity. Black fungus polysaccharide and Hericium erinaceus polysaccharide act as prebiotics, specifically promoting the proliferation of probiotics, and also have certain antioxidant and anti-inflammatory effects, reducing gastrointestinal inflammatory responses. The four components work synergistically, providing nutrition to probiotics as prebiotics and directly supporting mucosal barrier function and immune regulation, forming a synergistic closed loop with non-GMO soy protein and probiotics.

[0025] The specific steps for preparing the composition are as follows: Step S1, Raw Material Screening: Select non-GMO soybean protein GATRO-AD type raw material, probiotic fermentation powder compound system raw material, and tremella polysaccharide compound powder raw material that meet food-grade standards. Specifically, the non-GMO soybean protein powder was tested for protein content ≥80% using high-performance liquid chromatography (HPLC), and its buffering capacity in a pH 1.5-3.5 environment was tested for ≥5 mmol / g using acid-base titration. Film-forming characteristics were observed under a microscope (film-forming rate 10-30 minutes / layer, film thickness 5-20 μm). The probiotic fermentation powder compound system was tested for viable bacteria count ≥1×10⁻⁶ using plate counting. 10 CFU / g; the polysaccharide compound powder of Tremella fuciformis was tested by phenol-sulfuric acid method and the polysaccharide content was ≥30%, and the water-soluble polysaccharide content was tested by gel filtration chromatography and the content was ≥80%; at the same time, the microbial limits of each raw material were tested to ensure that it meets the food-grade safety requirements.

[0026] Step S2, Weighing: Use an electronic balance (accuracy 0.1g) to weigh each raw material according to the above mass proportions. Avoid moisture or contamination of the raw materials during the weighing process, and seal and store them promptly after weighing.

[0027] Step S3, Premixing: Add the weighed non-GMO soybean protein powder to a double-helix conical mixer or a three-dimensional motion mixer. The inner wall of the mixer should be made of food-grade stainless steel and sterilized with ultraviolet light for 15-30 minutes before mixing. Set the mixer temperature to 15-25℃, relative humidity to 30%-45%, and speed to 60-100 rpm, and stir for 10-15 minutes for pre-dispersion. This step ensures the soybean protein powder is evenly distributed within the mixer, laying the foundation for subsequent mixing with other ingredients and preventing excessively high local concentrations that could negatively impact synergistic effects.

[0028] Step S4, step-by-step mixing: Under continuous stirring, slowly add the probiotic fermentation powder complex system through the feed inlet at a rate of 5-10 kg / min to avoid loss of activity of probiotics due to excessive instantaneous force. Keep the temperature, humidity and speed constant and continue stirring for 15-20 minutes. Then add the tremella polysaccharide complex powder at a rate of 5-10 kg / min, also slowly, and stir for 20-30 minutes to achieve the initial mixing of the three main raw materials.

[0029] Step S5, sieving: The pre-mixed material is sieved through an 80-120 mesh stainless steel screen, and a vibrating screen (vibration frequency 20-30Hz) is used to assist in sieving to remove lumps and impurities formed during the mixing process. The sieved material is then collected for later use.

[0030] Step S6, Slow Mixing and Uniform Mixing: The sieved material is re-added to the mixer, the speed is adjusted to 40-60 rpm, the temperature is maintained at 15-25℃ and the relative humidity at 30%-45%, and slow mixing is performed for 10-15 minutes. The uniformity of the material mixing is detected using a laser particle size analyzer to ensure that the coefficient of variation is ≤5%, guaranteeing consistent component proportions and stable efficacy in each batch of the composition.

[0031] Step S7, Inspection: The thoroughly mixed composition is tested for several key indicators: viable bacteria count ≥ 5 × 10⁻⁶ using the plate count method. 9CFU / g; polysaccharide content ≥8% as determined by phenol-sulfuric acid method; microbial limits as determined by GB 16740-2014 "National Food Safety Standard for Health Foods", ensuring that total bacterial count, coliform bacteria, mold, yeast and pathogenic bacteria all meet the standard requirements; simultaneously, the buffering capacity of the composition in a pH 1.5-3.5 environment is determined by acid-base titration method ≥3mmol / g, and the survival rate of probiotics in a simulated gastric acid environment (pH 2.0, 37℃, 2 hours) is determined by plate counting method ≥80%, and the product is used after passing the tests.

[0032] Step S8, Packaging: In a cleanroom with a cleanliness level of 100,000, at a temperature of 15-25℃ and a relative humidity of 30%-45%, a barrier composite membrane (oxygen permeability ≤5cm) is used. 3 / (m 2 • 24h • 0.1MPa), water vapor transmission rate ≤ 3g / (m 2 • Nitrogen filling and packaging are carried out for 24 hours, with a nitrogen purity of ≥99.9%. The packaging specifications can be set to 1-20g / bag according to requirements. The finished product is obtained after packaging.

[0033] Application of the composition Application Scenarios: The compound polysaccharide-probiotic nutritional composition of this invention can be widely used in the preparation of functional foods or special medical purpose formula foods related to gastric barrier support, upper gastrointestinal environment regulation, and intestinal microecological balance. Its core target population is individuals with gastroesophageal reflux and impaired gastric mucosal barrier function. It is also suitable as a nutritional supplement for individuals with intestinal microecological imbalance and low immunity.

[0034] Dosage Form Design: The dosage form of the functional foods or foods for special medical purposes can be designed as powders, granules, capsules, or oral liquids according to actual needs. Among them, powders can be directly mixed with warm water for drinking, which is convenient and quick; granules improve the taste through granulation technology, making them suitable for people with difficulty swallowing; capsules protect the functional ingredients from the influence of the oral and gastric environment, allowing them to reach the intestines directly to exert their effects; oral liquids have the advantage of rapid absorption, making them suitable for people with weak digestive functions.

[0035] Mechanism of action: This composition works synergistically through multiple pathways: Non-GMO soy protein forms a buffer environment in the stomach, neutralizing some gastric acid (buffer capacity ≥3mmol / g), while simultaneously forming a film to protect the gastric mucosa; Tremella polysaccharide compound powder acts directly on gastric mucosal epithelial cells, promoting mucosal repair, enhancing barrier function, and regulating the body's immunity; The probiotic fermented powder compound system colonizes and proliferates in the intestine (survival rate ≥80% in gastric acid environment), inhibiting the growth of harmful bacteria, regulating the balance of intestinal flora, and producing beneficial metabolites such as short-chain fatty acids, further improving the intestinal microecological environment, thereby achieving three-dimensional nutritional support for the upper digestive tract and intestine.

[0036] Example 1

[0037] A complex polysaccharide-probiotic nutritional composition based on non-GMO soybean protein, comprising, by weight: 35 portions of non-GMO soybean protein powder (GATRO-AD type, protein content 82%, buffering capacity 7.2 mmol / g in pH 1.5-3.5 environment, film formation rate 20 minutes / layer, film thickness 12 μm); Probiotic fermentation powder complex system (live bacteria count 1.2×10⁻⁶) 10 18 portions of (CFU / g); 12 portions of Tremella polysaccharide compound powder (polysaccharide content 32%, water-soluble polysaccharide accounts for 85%).

[0038] The mass percentages of each component in the probiotic fermentation powder complex system are as follows: Bifidobacterium longum subsp. infantis 1%, Lactobacillus plantarum 1.5%, Lactobacillus paracasei 1%, Lactobacillus fermentum 0.8%, Lactobacillus casei 1.2%, Lactobacillus rhamnosus 1%, Lactobacillus acidophilus 0.8%, Bifidobacterium breve 1%, Bifidobacterium animalis subsp. lactis 1.5%, Bifidobacterium longum subsp. longum 1%, Bifidobacterium bifidum 0.7%, Streptococcus salivarius subsp. thermophilus 0.5%, maltodextrin 75%, and sodium octenyl succinate starch 12%.

[0039] The mass percentages of each component in the Tremella polysaccharide complex powder are as follows: Tremella fuciformis 30%, yeast β-glucan 20%, black fungus 25%, and Hericium erinaceus 25%.

[0040] The preparation method of this composition includes the following steps: Step S1, Raw material screening: Select non-GMO soybean protein powder, probiotic fermentation powder compound system raw materials and tremella polysaccharide compound powder raw materials of the above specifications, and test all indicators to ensure they meet the requirements; Step S2, Weighing: Weigh 35.0 parts of non-GMO soybean protein powder, 18.0 parts of probiotic fermentation powder complex system, and 12.0 parts of tremella polysaccharide complex powder; Step S3, Premixing: Put the non-GMO soybean protein powder into a double helix conical mixer (the inner wall is made of food-grade 304 stainless steel and is sterilized with ultraviolet light for 20 minutes before mixing), set the temperature to 20℃, relative humidity to 38%, and speed to 80 rpm, and stir for 12 minutes. Step S4, step-by-step mixing: Slowly add the probiotic fermentation powder complex system at a rate of 8 kg / min and stir for 18 minutes; then add the tremella polysaccharide complex powder at a rate of 8 kg / min and stir for 25 minutes; Step S5, sieving: The material is sieved through a 100-mesh vibrating screen (vibration frequency 25Hz) and collected. Step S6, Slow Mixing and Uniform Mixing: The sieved material is put back into the mixer, the speed is set to 50 rpm, the temperature to 20℃ and the relative humidity to 38%, and the mixture is slowly mixed for 12 minutes. The coefficient of variation of the mixing uniformity is measured to be 3.2%. Step S7, Testing: The viable count of the composition was 6.8 × 10⁻⁶. 9 The CFU / g content and polysaccharide content were 9.5%, and the microbial limits met the requirements of GB 16740-2014. After incubation at pH 2.0 and 37℃ for 2 hours, the probiotic survival rate was 86%, and the buffer capacity was 4.5 mmol / g. Step S8, Packaging: In an environment with a temperature of 20℃, relative humidity of 38%, and a cleanliness level of 100,000, use a barrier composite film filled with nitrogen (nitrogen purity of 99.95%) to package the finished product in 5g bags.

[0041] Example 2

[0042] A complex polysaccharide-probiotic nutritional composition based on non-GMO soybean protein, comprising, by weight: 30 portions of non-GMO soybean protein powder (GATRO-AD type, 80% protein content, buffering capacity of 5.0 mmol / g in pH 1.5-3.5 environment, film formation rate of 30 minutes / layer, film thickness of 8 μm); Probiotic fermentation powder complex system (live bacteria count 1.0 × 10⁻⁶) 10 10 portions of (CFU / g); Eight portions of Tremella polysaccharide compound powder (polysaccharide content 30%, water-soluble polysaccharide accounts for 80%).

[0043] The mass percentages of each component in the probiotic fermentation powder complex system are as follows: Bifidobacterium longum subsp. infantis 0.5%, Lactobacillus plantarum 0.8%, Lactobacillus paracasei 0.6%, Lactobacillus fermentum 0.5%, Lactobacillus casei 0.7%, Lactobacillus rhamnosus 0.6%, Lactobacillus acidophilus 0.5%, Bifidobacterium breve 0.6%, Bifidobacterium animalis subsp. lactis 0.8%, Bifidobacterium longum subsp. longum 0.5%, Bifidobacterium bifidum 0.5%, Streptococcus salivarius subsp. thermophilus 0.5%, maltodextrin 80%, and sodium octenyl succinate starch 5%.

[0044] The mass percentages of each component in the Tremella polysaccharide complex powder are as follows: Tremella fuciformis 20%, yeast β-glucan 10%, black fungus 35%, and Hericium erinaceus 35%.

[0045] The preparation method of this composition includes the following steps: Step S1, Raw material screening: Select non-GMO soybean protein powder, probiotic fermentation powder compound system raw materials and tremella polysaccharide compound powder raw materials of the above specifications, and test all indicators to ensure they meet the requirements; Step S2, Weighing: Weigh 30.0 parts of non-GMO soybean protein powder, 10.0 parts of probiotic fermentation powder complex system, and 8.0 parts of tremella polysaccharide complex powder; Step S3, Premixing: Put the non-GMO soybean protein powder into a three-dimensional motion mixer (the inner wall is made of food-grade 304 stainless steel and is sterilized with ultraviolet light for 15 minutes before mixing), set the temperature to 15℃, relative humidity to 30%, and speed to 60 rpm, and stir for 10 minutes. Step S4, step-by-step mixing: Slowly add the probiotic fermentation powder complex system at a rate of 5 kg / min and stir for 15 minutes; then add the tremella polysaccharide complex powder at a rate of 5 kg / min and stir for 20 minutes; Step S5, sieving: The material is sieved through an 80-mesh vibrating screen (vibration frequency 20Hz) and collected. Step S6, Slow Mixing and Uniform Mixing: The sieved material is put back into the mixer, the speed is set to 40 rpm, the temperature to 15℃ and the relative humidity to 30%, and the mixture is slowly mixed for 10 minutes. The coefficient of variation of the mixing uniformity is measured to be 4.8%. Step S7, Testing: The viable count of the composition was 5.2 × 10⁻⁶. 9 The CFU / g content and polysaccharide content were 8.1%, and the microbial limits met the requirements of GB 16740-2014. After incubation at pH 2.0 and 37℃ for 2 hours, the probiotic survival rate was 80%, and the buffer capacity was 3.2 mmol / g. Step S8, Packaging: In an environment with a temperature of 15℃, relative humidity of 30%, and a cleanliness level of 100,000, the product is packaged in nitrogen-filled packaging using a barrier composite film (nitrogen purity of 99.9%), with a specification of 10g / bag, to obtain the finished product.

[0046] Example 3

[0047] A complex polysaccharide-probiotic nutritional composition based on non-GMO soybean protein, comprising, by weight: 50 portions of non-GMO soybean protein powder (GATRO-AD type, protein content 85%, buffering capacity of 9.5 mmol / g in pH 1.5-3.5 environment, film formation rate of 12 minutes / layer, film thickness of 18 μm); Probiotic fermentation powder complex system (live bacteria count 1.5×10⁻⁶) 10 25 portions of (CFU / g); 20 parts of Tremella polysaccharide compound powder (polysaccharide content 35%, water-soluble polysaccharide accounts for 90%).

[0048] The mass percentages of each component in the probiotic fermentation powder complex system are as follows: Bifidobacterium longum subsp. infantis 5%, Lactobacillus plantarum 4%, Lactobacillus paracasei 3%, Lactobacillus fermentum 2%, Lactobacillus casei 3%, Lactobacillus rhamnosus 2%, Lactobacillus acidophilus 2%, Bifidobacterium breve 3%, Bifidobacterium animalis subsp. lactis 4%, Bifidobacterium longum subsp. longum 2%, Bifidobacterium bifidum 2%, Streptococcus salivarius subsp. thermophilus 1%, maltodextrin 60%, and sodium octenyl succinate starch 15%.

[0049] The mass percentages of each component in the Tremella polysaccharide complex powder are as follows: Tremella fuciformis 40%, yeast β-glucan 30%, black fungus 20%, and Hericium erinaceus 10%.

[0050] The preparation method of this composition includes the following steps: Step S1, Raw material screening: Select non-GMO soybean protein powder, probiotic fermentation powder compound system raw materials and tremella polysaccharide compound powder raw materials of the above specifications, and test all indicators to ensure they meet the requirements; Step S2, Weighing: Weigh 50.0 parts of non-GMO soybean protein powder, 25.0 parts of probiotic fermentation powder complex system, and 20.0 parts of tremella polysaccharide complex powder; Step S3, Premixing: Put the non-GMO soybean protein powder into a double helix conical mixer (the inner wall is made of food-grade 304 stainless steel and is sterilized with ultraviolet light for 30 minutes before mixing), set the temperature to 25℃, relative humidity to 45%, and speed to 100 rpm, and stir for 15 minutes. Step S4, step-by-step mixing: Slowly add the probiotic fermentation powder complex system at a rate of 10 kg / min and stir for 20 minutes; then add the tremella polysaccharide complex powder at a rate of 10 kg / min and stir for 30 minutes; Step S5, sieving: The material is sieved through a 120-mesh vibrating screen (vibration frequency 30Hz) and collected. Step S6, Slow Mixing and Uniform Mixing: The sieved material is put back into the mixer, the speed is set to 60 rpm, the temperature is 25℃ and the relative humidity is 45%, and the mixture is slowly mixed for 15 minutes. The coefficient of variation of the mixing uniformity is measured to be 2.5%. Step S7, Testing: The viable count of the composition was 9.5 × 10⁻⁶. 9 The CFU / g content and polysaccharide content were 12.3%, and the microbial limits met the requirements of GB 16740-2014. After incubation at pH 2.0 and 37℃ for 2 hours, the probiotic survival rate was 92%, and the buffer capacity was 6.8 mmol / g. Step S8, Packaging: In an environment with a temperature of 25℃, relative humidity of 45%, and a cleanliness level of 100,000, the product is packaged in nitrogen-filled packaging using a barrier composite film (nitrogen purity of 99.95%), with a specification of 20g / bag, to obtain the finished product.

[0051] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0052] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A complex polysaccharide-probiotic nutritional composition based on non-GMO soybean protein, characterized in that, By weight, it consists of the following raw materials: 30-50 servings of non-GMO soybean protein powder; 10-25 parts of probiotic fermented powder complex system; 8-20 parts of Tremella polysaccharide compound powder; The probiotic fermentation powder complex system contains Bifidobacterium longum subsp. infantis, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus fermentum, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus acidophilus, Bifidobacterium breve, Bifidobacterium animalis subsp. lactis, Bifidobacterium longum subsp. longis, Bifidobacterium bifidum, and Streptococcus salivarius subsp. thermophilus, and uses maltodextrin and sodium octenyl succinate starch as fermentation carriers and stabilizers; The tremella polysaccharide compound powder is composed of tremella, yeast β-glucan, black fungus, and monkey head mushroom.

2. The compound polysaccharide-probiotic nutritional composition based on non-GMO soybean protein according to claim 1, characterized in that, The non-GMO soybean protein powder is a GATRO-AD type soybean protein raw material with a protein content of ≥80%, a buffering capacity of 5-10 mmol / g in a gastric acid environment with pH 1.5-3.5, a film formation rate of 10-30 minutes / layer, and a film thickness of 5-20 μm.

3. The compound polysaccharide-probiotic nutritional composition based on non-GMO soybean protein according to claim 1, characterized in that, In the probiotic fermentation powder compound system, the mass percentage of each bacterial strain is 0.5%-5%, the mass percentage of maltodextrin is 60%-80%, and the mass percentage of sodium octenyl succinate starch is 5%-15%, and the viable count of the system is ≥1×10⁻⁶. 10 CFU / g; Among them, the total mass of Bifidobacterium longum subsp. infantis, Bifidobacterium animalis subsp. lactis, Bifidobacterium longum subsp. longis, Bifidobacterium bifidum, and Bifidobacterium breve accounted for 2%-8%; the total mass of Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus fermentum, Lactobacillus casei, Lactobacillus rhamnosus, and Lactobacillus acidophilus accounted for 2%-10%; and the mass of Streptococcus salivarius subsp. thermophilus accounted for 0.5%-3%.

4. The compound polysaccharide-probiotic nutritional composition based on non-GMO soybean protein according to claim 1, characterized in that, The mass percentage of each component in the Tremella polysaccharide composite powder is as follows: Tremella fuciformis 20%-40%, yeast β-glucan 10%-30%, black fungus 20%-35%, and Hericium erinaceus 15%-30%, and the polysaccharide content of the composite powder is ≥30%, of which water-soluble polysaccharides account for ≥80%.

5. A method for preparing a compound polysaccharide-probiotic nutritional composition based on non-GMO soybean protein as described in any one of claims 1-4, characterized in that, Includes the following steps: Step S1, Raw material screening: Select non-GMO soybean protein powder, probiotic fermentation powder compound system raw materials and tremella polysaccharide compound powder raw materials that meet food-grade standards, and test the protein content, buffer capacity, film-forming characteristics, viable bacteria count and polysaccharide content respectively to ensure that the corresponding indicator requirements are met; Step S2, Weighing: Weigh each raw material according to the mass proportions described in claim 1, using a weighing device with an accuracy of ±0.1 parts; Step S3, Premixing: Add the weighed non-GMO soybean protein powder into a double helix conical mixer or a three-dimensional motion mixer, and stir for 10-15 minutes at a temperature of 15-25℃, relative humidity of 30%-45%, and speed of 60-100 rpm for pre-dispersion. Step S4, step-by-step mixing: Under continuous stirring, slowly add the probiotic fermentation powder complex system at a speed of 5-10 kg / min, maintain a temperature of 15-25℃, relative humidity of 30%-45%, and a speed of 60-100 rpm, and stir for 15-20 minutes; then add the tremella polysaccharide complex powder at a speed of 5-10 kg / min and continue stirring for 20-30 minutes; Step S5, sieving: Pass the mixed material through an 80-120 mesh stainless steel vibrating screen with a vibration frequency of 20-30Hz to remove lumps and impurities. Step S6, slow mixing and uniformity: Put the sieved material back into the mixer and slowly mix for 10-15 minutes at a temperature of 15-25℃, relative humidity of 30%-45%, and rotation speed of 40-60 rpm, so that the coefficient of variation of the mixing uniformity is ≤5%; Step S7, Testing: Detect the viable count, polysaccharide content, and microbial limits of the composition; viable count ≥ 5 × 10⁻⁶. 9 Products with CFU / g, polysaccharide content ≥8%, and microbial limits meeting the requirements of GB 16740-2014 are considered qualified. Simultaneously, the buffering capacity and probiotic survival rate of the composition in an environment of pH 1.5-3.5 should be tested; the buffering capacity should be ≥3 mmol / g, and the probiotic survival rate ≥80%. Step S8, Packaging: In an environment with a temperature of 15-25℃, a relative humidity of 30%-45%, and a cleanliness level of 100,000, nitrogen-filled packaging with a barrier composite film is used to obtain the finished product.

6. The method for preparing a compound polysaccharide-probiotic nutritional composition based on non-GMO soybean protein according to claim 5, characterized in that, The inner wall of the mixer used in steps S3-S6 is made of food-grade stainless steel and is sterilized with ultraviolet light for 15-30 minutes before mixing.

7. The application of a compound polysaccharide-probiotic nutritional composition based on non-GMO soybean protein according to any one of claims 1-4 in the preparation of functional foods or special medical purpose formula foods related to gastric barrier support, upper digestive tract environment regulation and intestinal microecological balance.

8. The application according to claim 7, characterized in that, The dosage form of the functional food or special medical purpose formula food is powder, granules, capsules or oral liquid.

9. The application according to claim 8, characterized in that, The aforementioned functional foods or foods for special medical purposes are suitable for people with gastroesophageal reflux and impaired gastric mucosal barrier function.