218 results about "Sodium Caseinate" patented technology

The invention discloses a method for preparing a high internal phase emulsion and delivering curcumin by using transglutaminase mediated casein-carboxymethyl chitosan covalent substances, aims to improve the stability and bioaccessibility of curcumin, and belongs to the field of food processing. The method comprises the following steps: firstly, carrying out ultrasonic treatment on sodium caseinate for a certain time, and carrying out transglutaminase cross-linking reaction on sodium caseinate and carboxymethyl chitosan to obtain a casein-carboxymethyl chitosan covalent substance; and then adding the mixture into the curcumin-loaded corn oil according to a certain proportion, and homogenizing to obtain the curcumin-loaded high internal phase emulsion. The emulsion has good interface characteristics and can effectively encapsulate curcumin. The preparation process is simple, efficient, green and environmentally friendly, the prepared high internal phase emulsion has high stability and good biological accessibility, a new technical means is provided for delivery of curcumin, and the high internal phase emulsion has wide application prospects in the field of food.

The invention belongs to the technical field of food processing, and particularly relates to a curcumin-loaded protein-polysaccharide nanoparticle delivery system, a preparation method thereof and application of the curcumin-loaded protein-polysaccharide nanoparticle delivery system in neuroprotection. The preparation method comprises the following steps: mixing and dissolving sodium caseinate with one of glucan and pectin, hydrating at 0-4 DEG C for 12-24 hours, and performing ultrasonic and microwave treatment to obtain a pretreatment solution; adjusting the pH value, and heating the pretreatment solution to obtain covalent grafted particles; the protein-polysaccharide covalent grafted particles obtained in the second step are encapsulated with curcumin through a pH shift method, and the protein-polysaccharide-curcumin nanoparticles are obtained. The invention provides a method for carrying out Maillard reaction on sodium caseinate-polysaccharide under the assistance of ultrasound and microwaves, reaction parameters are optimized, and a preparation method of an efficient and stable curcumin delivery system and application of the curcumin delivery system in neuroprotection are constructed.

The invention provides milky tea base milk and a preparation method thereof and fruity milky tea, the milky tea base milk comprises, by weight, 30-80 parts of a cow milk raw material, 0.1-3 parts of an emulsifier, 0.01-3 parts of a stabilizer, 0.2-3 parts of buffer salt and the balance of water, the cow milk raw material comprises raw cow milk or a mixed emulsion of raw cow milk and grease, and the emulsifier is an emulsifier. The emulsifier is selected from one or more of sodium stearoyl lactylate, diacetyl tartaric acid ester of mono (di) glycerides, fatty acid ester of mono (di) glycerides, polyoxyethylene (20) sorbitan monostearate and polyglycerol fatty acid ester, and the emulsifier further comprises sodium caseinate. The milk tea base milk starts from a milk product, free matching of the milk product and different acidic fruits is realized by constructing a stable system of the acidic milk beverage, the problem of flocculation and denaturation caused by matching of neutral milk and different acidic fruits is practically solved, and the obtained fruit tea is mellow in taste and has good flavor and quality, and the product is easy in raw material obtaining and low in cost. The process is simple and convenient and has the advantage of large-scale production.

The invention relates to an emulsifier composition for meat products as well as a preparation method and application of the emulsifier composition. The emulsifier composition disclosed by the invention is prepared from the following components in parts by weight: 5 to 10 parts of sodium caseinate, 0 to 5 parts of sucrose fatty acid ester, 10 to 15 parts of collagen, 5 to 10 parts of glutamine transaminase, 60 to 70 parts of maltodextrin, 0 to 5 parts of sodium pyrophosphate and 0 to 5 parts of trisodium phosphate. The invention relates to a meat product containing the emulsifier composition, wherein the amount of the emulsifier composition accounts for 0.6%-1% of the total weight of the meat product. According to the invention, the obvious compounding effect among the monomer emulsifier, collagen, phosphate and glutamine transaminase is fully utilized, the functional complementation principle of various raw materials is exerted, and the synergistic interaction effect is generated. On the basis of enhancing the taste of the meat product, the oil and water retention property is improved to a greater extent, so that the yield is improved, and the production cost is reduced.

The invention relates to the technical field of enzyme-linked immunosorbent assay, and discloses a quality control serum diluent as well as a preparation method and application thereof, and the quality control serum diluent is prepared from the following raw materials: boric acid, borax, sodium caseinate, liquid gelatin, aminopyrine, an osmotic pressure stabilizer and bovine serum. The quality control serum diluent prepared by adopting the formula has no potential interfering substances (such as formaldehyde and thiomersalate), has excellent thermal stability and long-term stability, is applied to quality control serum dilution, is beneficial to improving the detection accuracy, ensures that the characteristics of the diluent meet the requirements when the diluent is used every time, and provides stable reference data for the detection process.

The present disclosure relates to low density, high protein, ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The food pieces include at least 70% by dry weight protein, where the protein ingredients include a base protein blend that makes up at least 60% by weight of the protein ingredients. The base protein blend includes sodium caseinate and one or more of legume protein isolate, legume protein concentrate, milk protein isolate, or milk protein concentrate.

The invention relates to the technical field of cereal milk tea preparation, in particular to sea-buckthorn cereal milk tea and a preparation method thereof.The method comprises the steps that sodium caseinate is stirred and dissolved in deionized water and then subjected to water bath to obtain a sodium caseinate solution, and soy isoflavone is fused into the cooled sodium caseinate solution to obtain a film forming solution; performing vacuum spray drying on the hippophae rhamnoides fruit solution through a vacuum spray dryer to obtain hippophae rhamnoides fruit powder particles, and mixing the film-formed fried rice, the hippophae rhamnoides fruit powder particles and ingredients to obtain the hippophae rhamnoides fruit grain milk tea, determining whether the preparation stability of the hippophae rhamnoides fruit grain milk tea meets the requirement or not based on the maximum difference quantity of the thickness of the film layer on the surface of the film-formed fried rice; determining whether the immersion depth of the stirring blades needs to be increased or not; determining whether the inclination angle of the drum needs to be reduced; and determining the number of cyclic shearing times based on the volume average particle size of the sea buckthorn fruit powder particles. The preparation stability of the hippophae rhamnoides fruit grain milk tea is improved.

The present invention provides a method for preparing Maillard polyunsaturated fatty acid oil microcapsules. The method for preparing the polyunsaturated fatty acid oil microcapsules comprises the following steps: (1) dissolving sodium caseinate, glucose and lactose in water and mixing them evenly, adding a moisture retaining agent, adjusting the Maillard reaction pH to 8-10, and obtaining an aqueous phase after the reaction; (2) adding polyunsaturated fatty acid oil to the aqueous phase and emulsifying by shearing; (3) adding cellulose and its derivatives to the system obtained in step (2), and shearing to obtain an emulsion; the content of polyunsaturated fatty acid oil in the polyunsaturated fatty acid oil microcapsules is not less than 40wt%. The preparation method provided by the present invention can improve the rehydration property of the Maillard microcapsule product with high oil content, while ensuring that the product is not over-dried, improving the product sensory properties, and ensuring its sensory stability during the shelf life.

The invention discloses high-stability food seasoning powder and a preparation method thereof, and particularly relates to the technical field of food processing. The method comprises the following steps: 1, heating grease, adding an emulsifier, sodium caseinate and starch sodium octenylsuccinate, uniformly stirring and dispersing, then adding maltodextrin and emulsifying salt, uniformly stirring and dispersing, and uniformly mixing to obtain an oil phase; and step 2, adding hot water into the oil phase in the step 1, stirring and dispersing uniformly, carrying out heat preservation and stirring, homogenizing and emulsifying, and carrying out spray drying to obtain the high-stability food seasoning powder. The obtained food seasoning powder is embedded by the emulsifier to form a microcapsule structure, the powder fluidity is good, oxygen and light can be isolated, product rancidity, damage of nutritional ingredients and loss of characteristic flavor caused by an oxidation reaction are prevented, the food seasoning powder can be conveniently added into foods such as baked foods, puffed foods and seasonings, and the application scene of the product is expanded.

The invention provides a composition for improving the taste of grease in a beverage, a preparation method of the composition and the beverage, and the preparation method comprises the following steps: heating water, adding white granulated sugar, sodium caseinate and compound buffer salt, and dissolving to obtain a water phase; the preparation method comprises the following steps: heating 30wt%-70wt% of edible hydrogenated oil, adding sodium stearoyl lactylate and polyoxyethylene (20) sorbitan monostearate, and dissolving to obtain an oil phase; adding the residual edible hydrogenated oil and the oil phase into the water phase, and preserving heat to obtain a mixture; and homogenizing the mixture to obtain the composition. The invention provides an optimal production process to ensure the particle size distribution of the grease in the composition, so that the smoothness brought by the grease in different application scenarios of the beverage meets the taste requirement; an optimal emulsifier combination is provided, so that the shelf life and the product stability in cold, hot and acidic application scenes are realized; and the compound buffer salt is added, so that the greasy feeling caused by the addition of grease into the beverage is solved.

The invention relates to the technical field of grease powder preparation, and provides a preparation method of functional vegetable grease powder, which comprises the following steps: carrying out micro-capsule embedding on plant seed oil by taking sodium caseinate, octenyl succinic acid modified starch and isomaltooligosacharide as wall materials, and adding sodium ascorbate to improve the oxidation resistance. Finally, micro-capsule oil powder is obtained through spray drying, the embedding rate of the vegetable oil capsule powder is greatly improved through the obtained product, and therefore the storage time of the vegetable oil capsule powder is greatly prolonged.

The invention relates to the technical field of compositions of high-molecular compounds, and particularly discloses a preparation method of a sodium caseinate-epigallocatechin gallate-iron ion ternary complex as well as a product and application thereof. The preparation method comprises the following steps: S1, adding EGCG (epigallocatechin gallate) into an SC solution, and stirring in a shading environment to obtain a binary compound; s2, adding a FeCl3. 6H2O solution into the binary compound, and stirring in a shading environment to obtain a ternary compound; wherein in the ternary complex, the mass ratio of SC to EGCG to Fe < 3 + > is (10-14): 1: (2-4). According to the preparation method disclosed by the invention, the stable ternary complex can be prepared, the ternary complex utilizes the metal phenolic network to modify the sodium caseinate, and a high internal phase emulsion formed after the sodium caseinate is loaded with the beta-carotene can show excellent stability and relatively high encapsulation efficiency, so that the bioavailability of the beta-carotene can be remarkably improved.

The invention discloses a preparation method of krill oil microcapsule powder with high oil loading capacity, which comprises the following steps: S1, dissolving zein and an antioxidant into an ethanol solution to prepare a zein ethanol solution; s2, dispersing the solution in the step S1 into a sodium caseinate-anionic polysaccharide solution to prepare a zein / sodium caseinate-anionic polysaccharide particle dispersion liquid for loading the krill oil; s3, carrying out rotary evaporation on the particle dispersion liquid prepared in S2 to remove ethanol, adding purified water to supplement the volume lost by ethanol evaporation, adding krill oil, and homogenizing to prepare krill oil Pickering emulsion; and S4, mixing the krill oil Pickering emulsion prepared in S3 with a maltodextrin solution or a maltodextrin and gelatin solution, and performing spray drying to obtain micro-capsule powder. The micro-capsule powder is obtained by preparing the krill oil Pickering emulsion with excellent freeze-thaw stability and thermal stability and then performing spray drying on the krill oil Pickering emulsion and the auxiliary materials, and the prepared micro-capsule powder is good in stability.

The invention discloses a monascus red pigment nano stabilized carrier constructed based on a hierarchical self-assembly strategy as well as a preparation method and application thereof, and belongs to the technical field of nano carriers. According to the invention, a beta-cyclodextrin-enzymolysis sodium caseinate-Arabic gum ternary supramolecular composite system is constructed, and efficient encapsulation, bitter taste shielding and stability improvement of pigment molecules are realized by virtue of a multi-stage self-assembly mechanism. According to the carrier, a hydrophobic core domain is constructed by virtue of an enzymolysis peptide fragment, bitter components are captured by virtue of an inclusion effect of beta-cyclodextrin, and the interface stability is enhanced by virtue of Arabic gum, so that a nano-scale delivery system with a clear structure and excellent performance is finally formed, and the photo-thermal stability and sensory quality of the pigment are remarkably improved; and the powder obtained by spray drying is good in flowability, easy to re-disperse and high in product applicability. The carrier is wide in raw material source, the preparation process is green and mild, large-scale amplification is easy, and the carrier has good application potential in the high-value-added fields such as high-end functional food, clarified beverages and pharmaceutical preparations.

The application discloses a plant lactobacillus and application thereof in improving stretchability of acid coagulated cheese. Lactiplantibacillus plantarum The plant lactobacillus is named as plant lactobacillus (Lactobacillus plantarum) B11, is preserved in China Center for Type Culture Collection, has a preservation number of CCTCC NO: M 2025778 and a preservation address of Wuhan University, No. 299, Bayi Road, Wuchang District, Wuhan City, Hubei Province. The strain provided by the application can be directionally fermented to produce viscous exocellular polysaccharide and antibacterial substances. The acid whey fermented by the strain is combined with phosphate and sodium caseinate quality improver, so that the stretchability of the acid coagulated cheese is improved, the product is inhibited from being mildewed in the airing and storage processes, and meanwhile, the product quality safety can be ensured. The problems of stretching difficulty, low product yield and easy mildewing in the airing and storage processes in the prior art are solved.

The present invention provides a stable calcitonin calibrator and a preparation method thereof, belonging to the technical field of calibrator preparation. The calibrator comprises the following components: a buffer, a salt substance, a sugar substance, a polyol substance, a preservative, a protein substance, a composite protective agent and calcitonin; the composite protective agent is obtained by mixing sodium caseinate, sodium hydroxypropyl methylcellulose and sodium carboxymethyl cellulose in a mass ratio of 2:1:1. The calcitonin calibrator of the present invention has a validity period of up to 36 months, can be stable for 1 year under the condition of ‑20°C after re-dissolution, can be stable for 3 months under the condition of 2‑8°C after re-dissolution, and can be stable for 1 month under the condition of room temperature after re-dissolution, providing a stable and good-performance calibrator for calcitonin diagnostic reagents.

The invention relates to the technical field of food processing, and particularly discloses a preparation method of medium-chain fatty acid oil powder capable of promoting weight loss, which comprises the following steps: S1, preparing a nano-emulsion: mixing medium-chain triglyceride (MCT) oil, sodium caseinate and citrus pectin with esterification degree of 20-35% according to a mass ratio of (6-8): (1.2-1.8): (0.6-0.8), adjusting the solid content to 25 + / -3% (w / w), and uniformly stirring to obtain the nano-emulsion; shearing and emulsifying for 8 minutes at a high speed of 12000 rpm at 55 + / -2 DEG C to obtain a crude emulsion; s2, high-pressure homogenization: homogenizing the crude emulsion in the step S1 under the pressure of 80MPa for three times for circulation to obtain a nano-emulsion with the particle size of 150 + / -30nm; s3, preparing a flavor masking system: mixing beta-cyclodextrin and menthol according to a mass ratio of 12: 1, and stirring at 45 DEG C for 2.5 h to enable the entrapment rate of menthol to be greater than or equal to 93% so as to obtain an entrapment product; by adopting a preparation method combining a nano emulsion technology and freeze drying, the particle size of the medium-chain fatty acid oil powder is remarkably reduced, so that the dispersity and the dissolution rate of the medium-chain fatty acid oil powder in water are greatly improved.

The invention discloses a preparation method of low-sugar paper food, which is characterized in that sorghum is subjected to curing (baking) and enzymolysis to obtain low-sugar carbon water liquid; performing enzymolysis on soybean protein powder, sodium caseinate and papain, and performing sieving and colloid milling to obtain protein liquid; and adding the protein liquid, the low-sugar carbon water liquid, polyethylene glycol and medium-chain triglyceride, stirring, homogenizing and drying to obtain the paper food with the thickness of 0.1-3mm. The paper sheet food is thin in appearance, good in dissolubility, capable of being dissolved in oral saliva, fine and smooth, capable of being eaten without chewing and low in sugar content.

The invention discloses high-stability sodium caseinate-based quercetin nanoparticles, nano quercetin microcapsule powder and a preparation method of the high-stability sodium caseinate-based quercetin nanoparticles and the nano quercetin microcapsule powder. According to the method, the characteristic that sodium caseinate nano-micelles are fully dissociated under the conditions of high temperature and alkaline pH, so that quercetin crystal powder is introduced, and then a protein-quercetin nano-composite is rapidly formed is utilized, and the efficient nano-embedding effect on quercetin is achieved; the pH is adjusted back to weak acidity, corresponding nano-composites are induced to be further assembled to form nano-particles with compact structures, and the nano-particles can be further subjected to spray drying to obtain the nano quercetin microcapsule powder. According to the quercetin nano-embedding method provided by the invention, the encapsulation efficiency and the loading capacity are relatively high, and the water solubility and the stability of the quercetin are also remarkably improved; the obtained nano quercetin micro-capsule powder has the advantages of good resolubility, high bioavailability of quercetin and the like, so that the nano quercetin micro-capsule powder is expected to have wide application prospects in the fields of nutritional and healthy foods, medicines, feeds and the like.

This invention discloses a method for producing high-quality sodium caseinate, belonging to the field of food engineering technology. The method includes enzymatic modification, low-temperature alkali conversion, ceramic membrane microfiltration, ultrafiltration desalting and concentration, homogenized spray drying, and fluidized bed agglomeration granulation. Enzymatic modification uses a complex enzyme of endopeptide and phosphatase to hydrolyze bitter peptides and phytic acid at 45–55℃; low-temperature alkali conversion involves gradient alkali addition at 15–25℃ to avoid thermal damage and Maillard reactions; ultrafiltration employs equal-volume dialysis, with water added until the conductivity is ≤500 μS / cm, desalting and removing small-molecule bitterness; finally, agglomeration granulation is achieved by fluidized bed spraying with 0.1%–0.5% lecithin. This invention completely abandons the acid precipitation-alkali dissolution process, coupling enzymatic modification with all-physical membrane separation and purification to produce sodium caseinate that is white in color, pure in flavor, dissolves rapidly in cold water in ≤30 seconds, has an ash content ≤3.5%, reduces wastewater discharge by more than 90%, is environmentally friendly, and suitable for large-scale production.

The present invention provides a pectin-based fat substitute composition, its preparation, and application. The composition comprises the following components by weight: 1 to 7.5 parts vegetable oil, 0.5 to 8.5 parts emulsifier, 1 to 4 parts sodium caseinate, 5 to 15 parts pectin, and 8 to 20 parts water. This composition uses vegetable oil as the base oil and combines pectin fat substitute technology with the network structure of the pectin-sodium caseinate complex to solidify and stabilize oil-water droplets. This composition not only achieves low fat, zero trans fatty acids, and low saturated fatty acids, but also effectively reduces the product's water activity and inhibits outward water migration.

The invention relates to the technical field of food, in particular to a red ginseng coconut milk coffee beverage and a preparation method thereof, the red ginseng coconut milk coffee beverage comprises the following raw materials: feed liquid I: coconut milk, sugar, single coconut water, sodium caseinate, gellan gum, potassium chloride, a compound emulsifier, phosphate, an acidity regulator and water; the feed liquid II comprises sugar, instant coffee powder, red ginseng paste, wolfberry concentrated juice, compound gellan gum and water; according to the red ginseng coconut milk coffee beverage prepared by the invention, the problem that red ginseng is bitter and astringent and conflicts with flavor is solved, the taste level and visual impact of the coffee beverage are increased, the refreshing effect of coffee is met, and the product is endowed with the effects of resisting fatigue and enhancing immunity.

The invention discloses polyunsaturated fatty acid microcapsule powder as well as a preparation method and application thereof, and belongs to the field of foods. The microcapsule powder comprises the following raw materials: a core material solution prepared from 10-25% of polyunsaturated fatty acid and 0.5-2% of an emulsifier, and a wall material solution prepared from 2-5% of sodium caseinate, 3-6% of reducing sugar, 15-25% of modified starch and 40-60% of distilled water through heating and stirring. Wherein the mass ratio of the polyunsaturated fatty acid to the wall material is (1: 1.2)-(1: 1.5); and mixing the wall material solution and the core material solution, stirring and shearing, homogenizing and emulsifying at high pressure, sterilizing, and spray-drying to obtain the polyunsaturated fatty acid microcapsule powder. According to the present invention, the fishy smell of the polyunsaturated fatty acid can be covered, and effects of high oil loading capacity, high oxidation stability, high absorption rate, simple process and low cost are provided.

The invention provides a purple sweet potato anthocyanin system with a stable water-oil interface and a preparation method and application thereof, and belongs to the technical field of food processing. The purple sweet potato anthocyanin system is prepared from the following raw materials in parts by mass: 334-390 parts of purple sweet potatoes; 334 to 390 parts of water; 40 to 80 parts of wheat oligopeptide; 8 to 10 parts of amylase; 5 to 8 parts of cellulase; 4 to 8 parts of glucoamylase; 15 to 18 parts of a pH value regulator; 80 to 100 parts of maltitol; 15-25 parts of table salt; 2 to 5 parts of sodium alginate; 50 to 80 parts of medium chain triglyceride; 1-4 parts of phospholipid; 4 to 9 parts of Tween 60; and 8 to 12 parts of sodium caseinate. The purple sweet potato anthocyanin system with the stable water-oil interface is small in particle size and high in heat resistance, can maintain the stability and biological activity of the purple sweet potato anthocyanin in the storage period, meets the requirements of multiple food formulas, tastes pleasant, and is beneficial to expansion of wide application of the purple sweet potato anthocyanin system in the food industry.

The invention provides a double-protein-containing enteral total nutrient composition, a suspension and a preparation method thereof, and belongs to the technical field of nutritious foods. The invention relates to a double-protein enteral total nutrient composition, which is prepared from the following components in parts by mass: 2 to 5 parts of protein, 1.9 to 4.4 parts of fat, 7 to 26 parts of carbohydrate, 0.01 to 0.2 part of compound vitamin, 0.07 to 0.3 part of compound mineral substance, 0.01 to 0.1 part of essence and 0.01 to 1 part of compound stabilizer. Vegetable protein (soybean protein isolate) and animal protein (sodium caseinate) are adopted according to a certain scientific ratio, the problem that emulsion protein micelles are unstable due to thermal polymerization of the vegetable protein in a mixed liquid system is effectively solved, no full-nutrient liquid product added with the vegetable protein exists in the market at present, the market blank is filled, and the market prospect is wide. The problems of incomplete nutrition, uniformity of double proteins, heating stability and storage stability caused by a single protein source are effectively solved.

The present invention relates to the technical field of snake oil deodorization and emulsion preparation, and more particularly to a highly effective deodorizing snake oil Pickering emulsion, its preparation process, and its application. The present invention utilizes β-molecular sieves to deodorize snake oil, and utilizes octenyl succinate starch ester (OSAS) / sodium caseinate (SC) complex particles to construct a stable snake oil-loaded Pickering single emulsion. The Pickering emulsion exhibits excellent performance in terms of pH, ionic strength, thermal stability, and centrifugal stability, providing a new carrier for the delivery of fat-soluble functional ingredients. The snake oil deodorization technology is highly practical and has broad application prospects. The implementation of the project is expected to increase the diversified application of snake oil in the fields of food, medicine, and cosmetics.

The invention provides a soil remediation agent as well as a preparation method and application thereof, and relates to the technical field of soil remediation. The soil remediation agent disclosed by the invention is prepared from 15 to 20 parts of a microbial agent, 20 to 25 parts of humic acid, 15 to 20 parts of fulvic acid, 5 to 10 parts of a soybean meal extract, 1 to 1.5 parts of a seaweed extract and 20 to 25 parts of a plant extract, wherein the microbial agent comprises an inner core composed of straw biochar and a compound bacteria solution, and a shell formed by methoxypolyethylene glycol modified chitosan, sodium caseinate and sodium tripolyphosphate; the composite bacterial liquid comprises a bacillus thuringiensis bacterial liquid and a beauveria bassiana bacterial liquid in a volume ratio of 10: (5-8). The soil remediation agent can improve the soil structure, relieve acidification and hardening, effectively resist diseases for a long time, fundamentally improve the physicochemical properties and micro-ecological environment of the ginger continuous cropping soil, and realize comprehensive remediation.

The invention provides non-hydrogenated normal-temperature non-dairy milk and a preparation method thereof, and relates to the technical field of food processing. The stable system of the non-hydrogenated normal-temperature non-dairy milk is obtained through long-term research, and the stable system of the non-hydrogenated normal-temperature non-dairy milk takes 10-40% of non-hydrogenated vegetable oil as a base material, and is compounded with white granulated sugar, milk powder and monoglyceride according to a specific proportion. The cleaning agent is prepared from diglycerol fatty acid ester, diacetyl tartaric acid ester of mono (di) glycerides, sodium stearyl lactate, sodium caseinate, succinic acid ester of mono (di) glycerides, sucrose fatty acid ester, carrageenan, gellan gum, disodium hydrogen phosphate, sodium hexametaphosphate and deionized water. Experiments prove that the non-hydrogenated normal-temperature non-dairy milk adopting the stable system disclosed by the invention not only has better stability when being stored at room temperature for a long time, but also can keep better mouth feel. Therefore, the non-hydrogenated normal-temperature non-dairy cream provided by the invention effectively relieves the problem of harsh storage conditions of the existing plant cream, realizes normal-temperature storage, and reduces the storage and transportation cost.

The invention belongs to the technical field of formula foods for special medical purposes, and particularly relates to a fat component for treating Alzheimer's disease and a preparation method of the fat component. The fat component is prepared from the following raw materials in parts by weight: medium-chain triglyceride, starch sugar, silicon dioxide, sodium caseinate, starch sodium octenylsuccinate, mono-glycerol fatty acid ester, diglycerol fatty acid ester and potassium hydroxide. And a neuroprotective nutrient combination. According to the invention, the medium-chain triglyceride capable of supplying energy quickly is creatively combined with the nerve protection nutrient with a specific mechanism. The medium-chain triglyceride provides efficient ketone energy; magnesium citrate stabilizes the excitability of neurons; the nicotinamide ribose supports cell energy metabolism; the omega-3 fatty acid plays roles in resisting inflammation and repairing nerve cell membranes. The four components provide protection from energy supply, neuron stabilization, metabolism support and structure repair, and bring better neurological function prognosis while controlling the Alzheimer's disease.

The invention relates to a functional nutritional composition, in particular to an anti-fatigue diglyceride composition, which is characterized by comprising (1) diglyceride, (2) isomaltooligosacharide, (3) sodium caseinate, (4) soybean phospholipid, (5) sodium citrate, (6) potassium citrate, (7) calcium ascorbate, (8) silicon dioxide, (9) mogroside, (10) vitamin B1 and (11) vitamin B2. The composition disclosed by the invention can be used as an anti-fatigue beverage, a nutritional health-care product, a food for special diets, a food for special medical purposes and the like.