CN103392969A - Enteral nutritional emulsion containing lecithin, and preparation method thereof - Google Patents
Enteral nutritional emulsion containing lecithin, and preparation method thereof Download PDFInfo
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Abstract
The invention relates to an enteral nutritional emulsion containing phosphatidylcholine, and a preparation method thereof, and belongs to the technical field of nutritious food preparations. The enteral nutritional emulsion is formed by a certain production process for processing 13-23 parts of soybean protein peptide powder, 10-20 parts of egg white protein power, 6-12 parts of fat, 0.5-2 parts of arginine, 3-8 parts of lecithin, 12-20 parts of vegetable powder, 5-10 parts of oligosaccharide and 160-200 parts of water. The enteral nutritional emulsion provided by the invention, as a full nutrition emulsion, can be directly used for being taken by a patient and can be easily digested and absorbed. Meanwhile, compared with other nutrition preparations, the enteral nutritional emulsion is added with an effective active ingredient-lecithin, thereby being more beneficial to self-repairness of patient's body and enhancing immunity.
Description
Technical field
The invention belongs to nutraceutical preparation technique field, be specifically related to a kind of TPF that contains lecithin and preparation method thereof.
Background technology
Lecithin is described as " the 3rd nutrient " arranged side by side with protein, vitamin, and it is the indispensable material of cell.Lecithin can also be cleared up blood vessel in addition, protection liver, healthy heart.For patient, if lack lecithin, will reduce the power of regeneration of cell, cause patient's body self-repairing capability to reduce, so, for patient, need in time to supplement lecithin.At present, lecithin mainly comes from soybean or yolk, and the lecithin bioaffinity of animal origin is better than the lecithin of plant origin.Lecithin has amphipathic, in nutrition emulsion, can be used as a kind of effective naturally occurring emulsifying agent.Arginine, as another active component of emulsion, can coordinate lecithin jointly to promote cell proliferation, improves body's immunity.
At present, the enteral nutrition preparation of many types has appearred on market, such as the product of " Nutrison Fibre ", " Wei Wo ", " auspicious energy ", " peace element " etc.These products mostly adopt is that single soybean protein or soybean protein and caseic mixture are as nitrogenous source.In fact, adopt animal protein and the vegetable protein form of collocation mutually, more fully mixed nitrogen of nutrition can be provided.Simultaneously, the protein peptides that adopts should contain whole protide, small peptide class and three kinds of multi-form nitrogenous sources of amino acids simultaneously, can be easier to like this body and digest and assimilate.
Summary of the invention
The purpose of this invention is to provide a kind of comprehensive nutrition, instant, what be easy to that body digests and assimilates contains TPF of lecithin and preparation method thereof.
The formula of the enteral nutrition preparation that contains lecithin of the present invention is as follows: in weight portion, 13～23 parts of soybean protein Gly-His-Lys, 10～20 parts of albumen powder, 6～12 parts of fat, 0.5～2 part of arginine, 3～8 parts of lecithin, 12～20 parts of fruits and vegetables powder, 5～10 portions of compound sugar and 160～200 parts of water, consist of.
Described lecithin mainly comes from yolk or soybean, and the cost of egg yolk lecithin is higher than soybean lecithin, but the former bioaffinity is better than the latter.In actual production, can depend on the circumstances.
The preparation method of egg yolk lecithin is as follows: (egg) yolk powder is sieved in (140 order), utilize afterwards supercritical CO
2Extraction is in conjunction with carrying agent alcohol extract egg yolk lecithin.Extracting pressure is 20～30MPa, and extraction temperature is 30～50 ℃.Extraction time is longer, and the amplitude that extraction yield improves is less, and for cost consideration, extraction time is chosen 3～5h.The mass concentration of carrying agent ethanol is 60%～80%, CO
2Flow is 230～300L/h.Egg yolk lecithin ethanolic solution after extraction is placed in and vacuumizes rotary evaporator and carry out decompression distillation, and set temperature is 35～50 ℃, vacuum be-0.06～-0.09MPa, and recovery ethanol.Concentrate is placed in to the vacuum dehydrating at lower temperature case and carries out evaporate to dryness, set temperature is 30～45 ℃, vacuum is-0.06～-0.09MPa, obtaining purity is the egg yolk lecithin more than 75%.
The preparation method of soybean protein Gly-His-Lys is as follows: the concentrated albumen-powder of soybeans of 5～8 parts are joined in the water of 100 parts, magnetic agitation 3～5min obtains emulsion; By emulsion deactivation 10～15min in the water-bath of 80～100 ℃, after deactivation, be quickly cooled to room temperature; With the NaOH solution of 1mol/L, being titrated to its pH is 7～7.5; Add alkali protease, its addition is 3%～5% of FSPC quality, and in 50～60 ℃ of waters bath with thermostatic control enzymolysis 4～6h, drip NaOH therebetween and keep the pH value to remain between 7～7.5; After enzymolysis finishes, with the boiling water bath enzyme 10～15min that goes out, cool to room temperature rapidly after the enzyme that goes out; Use afterwards centrifuge with the centrifugal 5～10min of the rotating speed of 8000～10000r/min to remove larger impurity; Enzymolysis liquid continues purifying by sephadex G-25, and (the pillar specification is 1.0*100cm, eluent is distilled water, the detection wavelength is 280nm, flow velocity is 0.5～1.0mL/min, sample concentration is 50～100mg/mL), remove than small impurities and salt, and collect the liquid of target peak, then carry out debitterize, decolouring, defishying with active carbon; Vacuum freeze drying obtains the soybean protein Gly-His-Lys.
Described fruits and vegetables powder can be two or more the mixture in pumpkin powder, carrot meal, konjaku flour, oranges and tangerines powder.
Described compound sugar can be one or more the mixture in soyabean oligosaccharides, maltodextrin.
Described fat can be one or more the mixture in corn oil, rapeseed oil, soybean oil, fish oil.
The TPF that contains lecithin of the present invention, adopt Soyprotein peptide, albumen as nitrogenous source, compound sugar is as energy source, the fruits and vegetables powder is as the main source of vitamin, mineral matter and dietary fiber, arginine and lecithin are as functional component, and lecithin is also as effective emulsifying agent simultaneously.So, being of high nutritive value and comprehensively of product of the present invention.
The preparation method who contains the TPF of lecithin of the present invention, its scheme is as follows:
The soybean protein Gly-His-Lys of formula ratio, albumen powder, arginine, fruits and vegetables powder, compound sugar are uniformly mixed, are dissolved in the water of formula ratio, it is 50～70 ℃ that water temperature requires, and obtains water; The lecithin of formula ratio is dissolved in the fat of formula ratio, obtains oil phase; Afterwards water and oil phase are carried out to mixing preparation.To mixture first with colloid mill take rotating speed as 2000～4000r/min, gap is that the condition of 0.005～0.01mm is ground, then with the pressure of 15～25Mpa, carries out homogeneous through high pressure homogenizer, obtains the emulsion of stable and uniform.To the high-temperature instantaneous sterilization of 120～140 ℃ of the canned laggard row of emulsion, 1～5 ℃ of deepfreeze afterwards.
Beneficial effect of the present invention: this product, as a kind of full nutrition emulsion, can be directly used in patients, is easy to digest and assimilate comprehensive nutrition.Simultaneously, compare to other nutritional preparation, this product has added this effective active component of lecithin, more is conducive to the self-regeneration and enhancing immunity of patient's body.
The specific embodiment
Yolk powder is buied by Jilin Province gold wing egg product Co., Ltd, the concentrated albumen-powder of soybeans and albumen powder are avenged all over the sky food engineering Co., Ltd and are buied from Anyang, fat is buied from COFCO Food Sales & Distribution Co., Ltd., the fruits and vegetables powder is buied from Jiangsu Zhen Ya Food Co., Ltd, compound sugar is buied from Shandong Xiwang Sugar Co., Ltd, and arginine is buied from Wuhan Mai Kexin Science and Technology Ltd..
Embodiment 1:
Prepare egg yolk lecithin: yolk powder is crossed to 140 mesh sieves, utilize afterwards supercritical CO
2Extraction extracts in conjunction with carrying agent ethanol.Extracting pressure is 25MPa, and extraction temperature is 40 ℃, and extraction time is chosen 4h.The mass concentration of carrying agent ethanol is 70%, CO
2Flow is 250L/h.Egg yolk lecithin ethanolic solution after extraction is placed in and vacuumizes rotary evaporator and carry out decompression distillation, and set temperature is 40 ℃, and vacuum be-0.08MPa, and recovery ethanol.Concentrate is placed in to the vacuum dehydrating at lower temperature case and carries out evaporate to dryness, set temperature is 40 ℃, and vacuum is-0.08MPa, obtains purity and be 81% egg yolk lecithin.
Prepare the soybean protein Gly-His-Lys: the concentrated albumen-powder of soybeans of 5 parts are joined in the water of 100 parts, magnetic agitation 3min obtains emulsion; By emulsion deactivation 10min in the water-bath of 80 ℃, after deactivation, be quickly cooled to room temperature; With the NaOH solution of 1mol/L, being titrated to its pH is 7; Add alkali protease, its addition is 3% of FSPC quality, and in 50 ℃ of waters bath with thermostatic control enzymolysis 4h, drip NaOH therebetween and keep the pH value to remain between 7～7.5; After enzymolysis finishes, with the boiling water bath enzyme 10min that goes out, cool to room temperature rapidly after the enzyme that goes out; Use afterwards centrifuge with the centrifugal 5min of the rotating speed of 8000r/min to remove larger impurity; Enzymolysis liquid continues purifying by sephadex G-25, and (the pillar specification is 1.0*100cm, eluent is distilled water, the detection wavelength is 280nm, flow velocity is 1.0mL/min, and sample concentration is 60mg/mL), remove than small impurities and salt, and the liquid of collection target peak, with active carbon, carry out debitterize again, decolouring, defishying; In vacuum, be 5Pa, vacuum freeze drying under the condition of cold sunken temperature-45～30 ℃, obtain the soybean protein Gly-His-Lys.
In parts by weight, get 17 parts of soybean protein Gly-His-Lys, 13 parts, albumen powder, 8 parts of corn oils, 1 part of arginine, 5 parts of egg yolk lecithins, 7 parts of soyabean oligosaccharides, 8 parts of konjaku flours, 8 parts, oranges and tangerines powder, 170 parts, water.Production process is as follows:
The soybean protein Gly-His-Lys of formula ratio, albumen powder, arginine, soyabean oligosaccharides, konjaku flour, oranges and tangerines powder are uniformly mixed, are dissolved in the water of 55 ℃ of formula ratios, obtain water; Again the lecithin of formula ratio is dissolved in the corn oil of formula ratio, obtains oil phase; Afterwards water and oil phase are carried out to mixing preparation.To mixture first with colloid mill take rotating speed as 3000r/min, gap is that the condition of 0.008mm is ground, then with the pressure of 20Mpa, carries out homogeneous through high pressure homogenizer, obtains the emulsion of stable and uniform.To 125 ℃ of high-temperature instantaneous sterilizations of the canned laggard row of emulsion, 2 ℃ of deepfreezes afterwards.The physical and chemical index of product preservation after 25 days is in Table 1.
Embodiment 2:
Prepare egg yolk lecithin: yolk powder is crossed to 140 mesh sieves, utilize afterwards supercritical CO
2Extraction extracts in conjunction with carrying agent ethanol.Extracting pressure is 30MPa, and extraction temperature is 32 ℃, and extraction time is chosen 3.5h.The mass concentration of carrying agent ethanol is 65%, CO
2Flow is 270L/h.Egg yolk lecithin ethanolic solution after extraction is placed in and vacuumizes rotary evaporator and carry out decompression distillation, and set temperature is 45 ℃, and vacuum be-0.07MPa, and recovery ethanol.Concentrate is placed in to the vacuum dehydrating at lower temperature case and carries out evaporate to dryness, set temperature is 45 ℃, and vacuum is-0.08MPa, obtains purity and be 84% egg yolk lecithin.
Prepare the soybean protein Gly-His-Lys: the concentrated albumen-powder of soybeans of 6 parts are joined in the water of 100 parts, magnetic agitation 4min obtains emulsion; By emulsion deactivation 12min in the water-bath of 90 ℃, after deactivation, be quickly cooled to room temperature; With the NaOH solution of 1mol/L, being titrated to its pH is 7.2; Add alkali protease, its addition is 4% of FSPC quality, and in 53 ℃ of waters bath with thermostatic control enzymolysis 4.5h, drip NaOH therebetween and keep the pH value to remain between 7～7.5; After enzymolysis finishes, with the boiling water bath enzyme 12min that goes out, cool to room temperature rapidly after the enzyme that goes out; Use afterwards centrifuge with the centrifugal 6min of the rotating speed of 8500r/min to remove larger impurity; Enzymolysis liquid continues purifying by sephadex G-25, and (the pillar specification is 1.0*100cm, eluent is distilled water, the detection wavelength is 280nm, flow velocity is 0.8mL/min, and sample concentration is 70mg/mL), remove than small impurities and salt, and the liquid of collection target peak, with active carbon, carry out debitterize again, decolouring, defishying; Vacuum freeze drying obtains the soybean protein Gly-His-Lys.
In parts by weight, get 20 parts of soybean protein Gly-His-Lys, 12 parts, albumen powder, 8 parts of soybean oils, 3 parts of rapeseed oils, 0.8 part of arginine, 4 parts of egg yolk lecithins, 8 parts of maltodextrins, 6 parts of carrot meals, 4 parts of konjaku flours, 7 parts, oranges and tangerines powder, 180 parts, water.Production process is as follows:
The soybean protein Gly-His-Lys of formula ratio, albumen powder, arginine, maltodextrin, carrot meal, konjaku flour, oranges and tangerines powder are uniformly mixed, are dissolved in the water of 60 ℃ of formula ratios.Soybean oil is mixed with rapeseed oil, then add the lecithin of formula ratio, water and oil phase carry out mixing preparation afterwards.To mixture first with colloid mill take rotating speed as 3500r/min, gap is that the condition of 0.006mm is ground, then with the pressure of 18Mpa, carries out homogeneous through high pressure homogenizer, obtains the emulsion of stable and uniform.To 130 ℃ of high-temperature instantaneous sterilizations of the canned laggard row of emulsion, 3 ℃ of deepfreezes afterwards.The physical and chemical index of product preservation after 25 days is in Table 1.
Embodiment 3:
Prepare egg yolk lecithin: yolk powder is crossed to 140 mesh sieves, utilize afterwards supercritical CO
2Extraction extracts in conjunction with carrying agent ethanol.Extracting pressure is 27MPa, and extraction temperature is 45 ℃, and extraction time is chosen 4.5h.The mass concentration of carrying agent ethanol is 75%, CO
2Flow is 230L/h.Egg yolk lecithin ethanolic solution after extraction is placed in and vacuumizes rotary evaporator and carry out decompression distillation, and set temperature is 30 ℃, and vacuum be-0.09MPa, and recovery ethanol.Concentrate is placed in to the vacuum dehydrating at lower temperature case and carries out evaporate to dryness, set temperature is 35 ℃, and vacuum is-0.07MPa, obtains purity and be 79% egg yolk lecithin.
Prepare the soybean protein Gly-His-Lys: the concentrated albumen-powder of soybeans of 7 parts are joined in the water of 100 parts, magnetic agitation 5min obtains emulsion; By emulsion deactivation 15min in the water-bath of 87 ℃, after deactivation, be quickly cooled to room temperature; With the NaOH solution of 1mol/L, being titrated to its pH is 7.4; Add alkali protease, its addition is 4% of FSPC quality, and in 55 ℃ of waters bath with thermostatic control enzymolysis 5h, drip NaOH therebetween and keep the pH value to remain between 7～7.5; After enzymolysis finishes, with the boiling water bath enzyme 13min that goes out, cool to room temperature rapidly after the enzyme that goes out; Use afterwards centrifuge with the centrifugal 8min of the rotating speed of 9000r/min to remove larger impurity; Enzymolysis liquid continues purifying by sephadex G-25, and (the pillar specification is 1.0*100cm, eluent is distilled water, the detection wavelength is 280nm, flow velocity is 0.6mL/min, and sample concentration is 80mg/mL), remove than small impurities and salt, and the liquid of collection target peak, with active carbon, carry out debitterize again, decolouring, defishying; Vacuum freeze drying obtains the soybean protein Gly-His-Lys.
In parts by weight, get 18 parts of soybean protein Gly-His-Lys, 12 parts, albumen powder, 4 parts of corn oils, 3 parts, fish oil, 1.2 parts of arginine, 5 parts of egg yolk lecithins, 8 parts of soyabean oligosaccharides, 6 parts of pumpkin powders, 5 parts of konjaku flours, 7 parts, oranges and tangerines powder, 190 parts, water.Production process is as follows:
The soybean protein Gly-His-Lys of formula ratio, albumen powder, arginine, soyabean oligosaccharides, pumpkin powder, konjaku flour, oranges and tangerines powder are uniformly mixed, are dissolved in the water of 65 ℃ of formula ratios.Corn oil is mixed with fish oil, then add the lecithin of formula ratio, water and oil phase carry out mixing preparation afterwards.To mixture first with colloid mill take rotating speed as 2500r/min, gap is that the condition of 0.005mm is ground, then with the pressure of 22Mpa, carries out homogeneous through high pressure homogenizer, obtains the emulsion of stable and uniform.To 135 ℃ of high-temperature instantaneous sterilizations of the canned laggard row of emulsion, 4 ℃ of deepfreezes afterwards.The physical and chemical index of product preservation after 25 days is in Table 1.
Embodiment 4:
Prepare egg yolk lecithin: yolk powder is crossed to 140 mesh sieves, utilize afterwards supercritical CO
2Extraction extracts in conjunction with carrying agent ethanol.Extracting pressure is 22MPa, and extraction temperature is 50 ℃, and extraction time is chosen 5h.The mass concentration of carrying agent ethanol is 80%, CO
2Flow is 290L/h.Egg yolk lecithin ethanolic solution after extraction is placed in and vacuumizes rotary evaporator and carry out decompression distillation, and set temperature is 50 ℃, and vacuum be-0.07MPa, and recovery ethanol.Concentrate is placed in to the vacuum dehydrating at lower temperature case and carries out evaporate to dryness, set temperature is 30 ℃, and vacuum is-0.09MPa, obtains purity and be 86% egg yolk lecithin.
Prepare the soybean protein Gly-His-Lys: the concentrated albumen-powder of soybeans of 8 parts are joined in the water of 100 parts, magnetic agitation 5min obtains emulsion; By emulsion deactivation 12min in the water-bath of 100 ℃, after deactivation, be quickly cooled to room temperature; With the NaOH solution of 1mol/L, being titrated to its pH is 7.5; Add alkali protease, its addition is 4% of FSPC quality, and in 55 ℃ of waters bath with thermostatic control enzymolysis 5h, drip NaOH therebetween and keep the pH value to remain between 7～7.5; After enzymolysis finishes, with the boiling water bath enzyme 15min that goes out, cool to room temperature rapidly after the enzyme that goes out; Use afterwards centrifuge with the centrifugal 8min of the rotating speed of 10000r/min to remove larger impurity; Enzymolysis liquid continues purifying by sephadex G-25, and (the pillar specification is 1.0*100cm, eluent is distilled water, the detection wavelength is 280nm, flow velocity is 0.5mL/min, and sample concentration is 90mg/mL), remove than small impurities and salt, and the liquid of collection target peak, with active carbon, carry out debitterize again, decolouring, defishying; Vacuum freeze drying obtains the soybean protein Gly-His-Lys.
In parts by weight, get 23 parts of soybean protein Gly-His-Lys, 10 parts, albumen powder, 4 parts of rapeseed oils, 3 parts, fish oil, 1.5 parts of arginine, 7 parts of egg yolk lecithins, 8 parts of maltodextrins, 7 parts of pumpkin powders, 7 parts, oranges and tangerines powder, 200 parts, water.Production process is as follows:
The soybean protein Gly-His-Lys of formula ratio, albumen powder, arginine, maltodextrin, pumpkin powder, oranges and tangerines powder are uniformly mixed, are dissolved in the water of 70 ℃ of formula ratios.Rapeseed oil is mixed with fish oil, then add the lecithin of formula ratio, water and oil phase carry out mixing preparation afterwards.To mixture first with colloid mill take rotating speed as 4000r/min, gap is that the condition of 0.009mm is ground, then with the pressure of 25Mpa, carries out homogeneous through high pressure homogenizer, obtains the emulsion of stable and uniform.To 140 ℃ of high-temperature instantaneous sterilizations of the canned laggard row of emulsion, 5 ℃ of deepfreezes afterwards.The physical and chemical index of product preservation after 25 days is in Table 1.
Table 1: the product that each embodiment obtains is preserved the physical and chemical index after 25 days
Claims (8)
1. TPF that contains lecithin, it is characterized in that: in parts by weight, by 13～23 parts of soybean protein Gly-His-Lys, 10～20 parts of albumen powder, 6～12 parts of fat, 0.5～2 part of arginine, 3～8 parts of lecithin, 12～20 parts of fruits and vegetables powder, 5～10 portions of compound sugar and 160～200 parts of water, formed.
2. a kind of TPF that contains lecithin as claimed in claim 1, it is characterized in that: lecithin is egg yolk lecithin or soybean lecithin.
3. a kind of TPF that contains lecithin as claimed in claim 2, it is characterized in that: egg yolk lecithin is that yolk powder is sieved, and utilizes afterwards supercritical CO
2Extraction is in conjunction with carrying agent alcohol extract egg yolk lecithin, and extracting pressure is 20～30MPa, and extraction temperature is 30～50 ℃, and extraction time is 3～5h, and the mass concentration of carrying agent ethanol is 60%～80%, CO
2Flow is 230～300L/h; By the egg yolk lecithin ethanolic solution decompression distillation after extraction, temperature is 35～50 ℃, vacuum be-0.06～-0.09MPa, and recovery ethanol; Finally by the concentrate evaporate to dryness, temperature is 30～45 ℃, vacuum is-0.06～-0.09MPa, thereby obtain purity, be the egg yolk lecithin more than 75%.
4. a kind of TPF that contains lecithin as claimed in claim 1 is characterized in that: the soybean protein Gly-His-Lys is that the concentrated albumen-powder of soybeans of 5～8 parts is joined in the water of 100 parts, and magnetic agitation 3～5min obtains emulsion; By emulsion deactivation 10～15min in the water-bath of 80～100 ℃, after deactivation, be quickly cooled to room temperature; With the NaOH solution of 1mol/L, being titrated to its pH is 7～7.5; Add alkali protease, its addition is 3%～5% of FSPC quality, and in 50～60 ℃ of waters bath with thermostatic control enzymolysis 4～6h, drip NaOH therebetween and keep the pH value to remain between 7～7.5; After enzymolysis finishes, with the boiling water bath enzyme 10～15min that goes out, cool to room temperature rapidly after the enzyme that goes out; Use afterwards centrifuge with the centrifugal 5～10min of the rotating speed of 8000～10000r/min to remove larger impurity; Enzymolysis liquid continues purifying by sephadex G-25, removes than small impurities and salt, and collects the liquid of target peak, then carry out debitterize, decolouring, defishying with active carbon, and vacuum freeze drying obtains the soybean protein Gly-His-Lys.
5. a kind of TPF that contains lecithin as claimed in claim 1 is characterized in that: the fruits and vegetables powder is two or more the mixture in pumpkin powder, carrot meal, konjaku flour, oranges and tangerines powder.
6. a kind of TPF that contains lecithin as claimed in claim 1 is characterized in that: compound sugar is one or more the mixture in soyabean oligosaccharides, maltodextrin.
7. a kind of TPF that contains lecithin as claimed in claim 1 is characterized in that: fat is one or more the mixture in corn oil, rapeseed oil, soybean oil, fish oil.
8. a kind of preparation method who contains the TPF of lecithin claimed in claim 1, it is characterized in that: the soybean protein Gly-His-Lys of formula ratio, albumen powder, arginine, fruits and vegetables powder, compound sugar are uniformly mixed, be dissolved in the water of formula ratio, it is 50～70 ℃ that water temperature requires, and obtains water; The lecithin of formula ratio is dissolved in the fat of formula ratio, obtains oil phase; Afterwards water and oil phase are carried out to mixing preparation; To mixture, at rotating speed, be first that 2000～4000r/min, gap are to grind under the condition of 0.005～0.01mm, then carry out homogeneous under the pressure of 15～25Mpa, obtain the emulsion of stable and uniform; Finally, carry out the high-temperature instantaneous sterilization of 120～140 ℃ after emulsion is canned, and in 1～5 ℃ of refrigeration.
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| CN106377756A (en) * | 2015-08-03 | 2017-02-08 | 安徽华明制药有限公司 | Enteral nutrition emulsion for patients with severe cerebral infarction |
| CN106418488A (en) * | 2015-08-06 | 2017-02-22 | 安徽华明制药有限公司 | Antifungal peptide-containing enteral nutrition emulsion and preparation method thereof |
| CN106418549A (en) * | 2015-08-06 | 2017-02-22 | 安徽华明制药有限公司 | Glycyrrhizin-containing enteral nutrition emulsion and preparation method thereof |
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| CN104041733A (en) * | 2014-06-27 | 2014-09-17 | 广州市赛健生物科技有限公司 | Nutritional preparation for air force pilots and preparation method thereof |
| CN104041733B (en) * | 2014-06-27 | 2016-02-17 | 广州市赛健生物科技有限公司 | A kind of nutritional preparation for air force pilot and preparation method thereof |
| CN106377756A (en) * | 2015-08-03 | 2017-02-08 | 安徽华明制药有限公司 | Enteral nutrition emulsion for patients with severe cerebral infarction |
| CN106418485A (en) * | 2015-08-04 | 2017-02-22 | 安徽华明制药有限公司 | Enteral nutritionemulsion containing lipoic acid |
| CN106418487A (en) * | 2015-08-05 | 2017-02-22 | 安徽华明制药有限公司 | Enteral nutrition emulsion containing batyl alcohol and preparation method thereof |
| CN106418488A (en) * | 2015-08-06 | 2017-02-22 | 安徽华明制药有限公司 | Antifungal peptide-containing enteral nutrition emulsion and preparation method thereof |
| CN106418549A (en) * | 2015-08-06 | 2017-02-22 | 安徽华明制药有限公司 | Glycyrrhizin-containing enteral nutrition emulsion and preparation method thereof |
| CN107006843A (en) * | 2017-03-06 | 2017-08-04 | 东北农业大学 | A kind of comprehensive nutrition, enteral nutrition powder of absorption easy to digest and preparation method thereof |
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| CN103392969B (en) | 2015-06-17 |
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