CN103392969B - 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 technical field, be specifically related to a kind of TPF containing 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 clear up blood vessel in addition, protection liver, healthy heart.For patient, if lack lecithin, the power of regeneration of cell will be reduced, cause the body self-repairing capability of patient to reduce, so for patient, need to supplement lecithin in time.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, can be used as a kind of effective naturally occurring emulsifying agent in nutrition emulsion.Arginine, as another active component of emulsion, can coordinate lecithin jointly to promote cell proliferation, improves body's immunity.
At present, market there is the enteral nutrition preparation of many types, the product of such as " Nutrison Fibre ", " Wei Wo ", " auspicious energy ", " peace element " etc.What these products adopted mostly is single soybean protein or soybean protein and caseic mixture are as nitrogenous source.In fact, the form adopting animal protein and vegetable protein to arrange in pairs or groups mutually, can provide nutrition more fully mixed nitrogen.Meanwhile, the protein peptides adopted should contain the multi-form nitrogenous source of whole protide, small peptide class and amino acids three kinds simultaneously, can be easier to body like this and digest and assimilate.
Summary of the invention
The object of this invention is to provide a kind of comprehensive nutrition, instant, be easy to TPF containing lecithin that body digests and assimilates and preparation method thereof.
The formula of the enteral nutrition preparation containing lecithin of the present invention is as follows: with parts by weight, be made up of 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 fruit vegetable powder, 5 ~ 10 portions of compound sugar and 160 ~ 200 parts of water.
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.Can depend on the circumstances in actual production.
The preparation method of egg yolk lecithin is as follows: sieved by (egg) yolk powder (140 order), utilize supercritical CO afterwards
2agent alcohol extract egg yolk lecithin is carried in extraction combination.Extracting pressure is 20 ~ 30MPa, and extraction temperature is 30 ~ 50 DEG C.Extraction time is longer, and the amplitude that extraction yield improves is less, and for cost consideration, extraction time chooses 3 ~ 5h.The mass concentration of carrying agent ethanol is 60% ~ 80%, CO
2flow is 230 ~ 300L/h.Be placed in by egg yolk lecithin ethanolic solution after extraction and vacuumize rotary evaporator and carry out decompression distillation, set temperature is 35 ~ 50 DEG C, and vacuum is-0.06 ~-0.09MPa, and reclaims ethanol.Concentrate is placed in vacuum dehydrating at lower temperature case and carries out evaporate to dryness, set temperature is 30 ~ 45 DEG C, and vacuum is-0.06 ~-0.09MPa, obtains the egg yolk lecithin that purity is more than 75%.
The preparation method of soybean protein Gly-His-Lys is as follows: joined by the concentrated albumen-powder of soybeans of 5 ~ 8 parts in the water of 100 parts, magnetic agitation 3 ~ 5min obtains emulsion; By emulsion deactivation 10 ~ 15min in the water-bath of 80 ~ 100 DEG C, after deactivation, be quickly cooled to room temperature; Being titrated to its pH by the NaOH solution of 1mol/L is 7 ~ 7.5; Add alkali protease, its addition is 3% ~ 5% of FSPC quality, and in 50 ~ 60 DEG C of waters bath with thermostatic control enzymolysis 4 ~ 6h, therebetween drip NaOH keep pH value remain between 7 ~ 7.5; After enzymolysis terminates, to go out enzyme 10 ~ 15min with boiling water bath, rapid cool to room temperature after the enzyme that goes out; Use centrifuge afterwards 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 (pillar specification is 1.0*100cm, eluent is distilled water, determined wavelength is 280nm, flow velocity is 0.5 ~ 1.0mL/min, sample concentration is 50 ~ 100mg/mL), remove comparatively small impurities and salt, and collect the liquid of target peak, then carry out debitterize, decolouring, defishying with active carbon; Vacuum freeze drying obtains soybean protein Gly-His-Lys.
Described fruit vegetable powder can be two or more the mixture in pumpkin powder, carrot meal, konjaku flour, oranges and tangerines powder.
Described compound sugar can be the mixture of one or more in soyabean oligosaccharides, maltodextrin.
Described fat can be the mixture of one or more in corn oil, rapeseed oil, soybean oil, fish oil.
TPF containing lecithin of the present invention, adopt Soyprotein peptide, albumen as nitrogenous source, compound sugar is as energy source, fruit vegetable 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, product of the present invention be of high nutritive value and comprehensively.
The preparation method of the TPF containing lecithin of the present invention, its scheme is as follows:
The soybean protein Gly-His-Lys of formula ratio, albumen powder, arginine, fruit vegetable powder, compound sugar are uniformly mixed, are dissolved in the water of formula ratio, it is 50 ~ 70 DEG C that water temperature requires, obtains aqueous phase; The lecithin of formula ratio is dissolved in the fat of formula ratio, obtains oil phase; Afterwards aqueous phase and oil phase are carried out mixing preparation.To mixture first with colloid mill with rotating speed for 2000 ~ 4000r/min, gap is that the condition of 0.005 ~ 0.01mm is ground, then carries out homogeneous through high pressure homogenizer with the pressure of 15 ~ 25Mpa, obtains the emulsion of stable and uniform.To the high-temperature instantaneous sterilization of the canned laggard row 120 ~ 140 DEG C of emulsion, afterwards 1 ~ 5 DEG C of deepfreeze.
Beneficial effect of the present invention: this product, as the full nutrition emulsion of one, can be directly used in patients, is easy to digest and assimilate, comprehensive nutrition.Meanwhile, compare to other nutritional preparation, this product with the addition of this effective active component of lecithin, advantageously the self-regeneration of patient's Yu body and develop immunitypty.
Detailed description of the invention
Yolk powder is buied by Jin Yi egg product Co., Ltd of Jilin Province, the concentrated albumen-powder of soybeans and albumen powder are avenged food engineering Co., Ltd all over the sky and are buied from Anyang, fat is buied from COFCO Food Sales & Distribution Co., Ltd., fruit vegetable 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 140 mesh sieves, utilize supercritical CO afterwards
2extraction combination is carried agent ethanol and is extracted.Extracting pressure is 25MPa, and extraction temperature is 40 DEG C, and extraction time chooses 4h.The mass concentration of carrying agent ethanol is 70%, CO
2flow is 250L/h.Be placed in by egg yolk lecithin ethanolic solution after extraction and vacuumize rotary evaporator and carry out decompression distillation, set temperature is 40 DEG C, and vacuum is-0.08MPa, and reclaims ethanol.Concentrate is placed in vacuum dehydrating at lower temperature case and carries out evaporate to dryness, set temperature is 40 DEG C, and vacuum is-0.08MPa, obtains the egg yolk lecithin that purity is 81%.
Prepare soybean protein Gly-His-Lys: joined by the concentrated albumen-powder of soybeans of 5 parts in the water of 100 parts, magnetic agitation 3min obtains emulsion; By emulsion deactivation 10min in the water-bath of 80 DEG C, after deactivation, be quickly cooled to room temperature; Being titrated to its pH by the NaOH solution of 1mol/L is 7; Add alkali protease, its addition is 3% of FSPC quality, and in 50 DEG C of waters bath with thermostatic control enzymolysis 4h, therebetween drip NaOH keep pH value remain between 7 ~ 7.5; After enzymolysis terminates, to go out enzyme 10min with boiling water bath, rapid cool to room temperature after the enzyme that goes out; Use centrifuge afterwards with the centrifugal 5min of the rotating speed of 8000r/min to remove larger impurity; Enzymolysis liquid continues purifying by sephadex G-25, and (pillar specification is 1.0*100cm, eluent is distilled water, determined wavelength is 280nm, flow velocity is 1.0mL/min, and sample concentration is 60mg/mL), remove comparatively small impurities and salt, and collect the liquid of target peak, debitterize is carried out again, decolouring, defishying with active carbon; Be 5Pa in vacuum, vacuum freeze drying under the condition of cold sunken temperature-45 ~ 30 DEG C, obtains soybean protein Gly-His-Lys.
With weight parts, get soybean protein Gly-His-Lys 17 parts, 13 parts, albumen powder, corn oil 8 parts, arginine 1 part, egg yolk lecithin 5 parts, soyabean oligosaccharides 7 parts, konjaku flour 8 parts, 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 DEG C of formula ratios, obtain aqueous phase; Again the lecithin of formula ratio is dissolved in the corn oil of formula ratio, obtains oil phase; Afterwards aqueous phase and oil phase are carried out mixing preparation.First use colloid mill to be 3000r/min with rotating speed to mixture, gap is that the condition of 0.008mm is ground, then carries out homogeneous through high pressure homogenizer with the pressure of 20Mpa, obtains the emulsion of stable and uniform.To the canned laggard row of emulsion 125 DEG C of high-temperature instantaneous sterilizations, 2 DEG C of deepfreezes afterwards.Product preserves the physical and chemical index after 25 days in table 1.
Embodiment 2:
Prepare egg yolk lecithin: yolk powder is crossed 140 mesh sieves, utilize supercritical CO afterwards
2extraction combination is carried agent ethanol and is extracted.Extracting pressure is 30MPa, and extraction temperature is 32 DEG C, and extraction time chooses 3.5h.The mass concentration of carrying agent ethanol is 65%, CO
2flow is 270L/h.Be placed in by egg yolk lecithin ethanolic solution after extraction and vacuumize rotary evaporator and carry out decompression distillation, set temperature is 45 DEG C, and vacuum is-0.07MPa, and reclaims ethanol.Concentrate is placed in vacuum dehydrating at lower temperature case and carries out evaporate to dryness, set temperature is 45 DEG C, and vacuum is-0.08MPa, obtains the egg yolk lecithin that purity is 84%.
Prepare soybean protein Gly-His-Lys: joined by the concentrated albumen-powder of soybeans of 6 parts in the water of 100 parts, magnetic agitation 4min obtains emulsion; By emulsion deactivation 12min in the water-bath of 90 DEG C, after deactivation, be quickly cooled to room temperature; Being titrated to its pH by the NaOH solution of 1mol/L is 7.2; Add alkali protease, its addition is 4% of FSPC quality, and in 53 DEG C of waters bath with thermostatic control enzymolysis 4.5h, therebetween drip NaOH keep pH value remain between 7 ~ 7.5; After enzymolysis terminates, to go out enzyme 12min with boiling water bath, rapid cool to room temperature after the enzyme that goes out; Use centrifuge afterwards with the centrifugal 6min of the rotating speed of 8500r/min to remove larger impurity; Enzymolysis liquid continues purifying by sephadex G-25, and (pillar specification is 1.0*100cm, eluent is distilled water, determined wavelength is 280nm, flow velocity is 0.8mL/min, and sample concentration is 70mg/mL), remove comparatively small impurities and salt, and collect the liquid of target peak, debitterize is carried out again, decolouring, defishying with active carbon; Vacuum freeze drying obtains soybean protein Gly-His-Lys.
With weight parts, get soybean protein Gly-His-Lys 20 parts, 12 parts, albumen powder, soybean oil 8 parts, rapeseed oil 3 parts, arginine 0.8 part, egg yolk lecithin 4 parts, maltodextrin 8 parts, carrot meal 6 parts, konjaku flour 4 parts, 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 DEG C of formula ratios.Mixed with rapeseed oil by soybean oil, then add the lecithin of formula ratio, aqueous phase and oil phase carry out mixing preparation afterwards.First use colloid mill to be 3500r/min with rotating speed to mixture, gap is that the condition of 0.006mm is ground, then carries out homogeneous through high pressure homogenizer with the pressure of 18Mpa, obtains the emulsion of stable and uniform.To the canned laggard row of emulsion 130 DEG C of high-temperature instantaneous sterilizations, 3 DEG C of deepfreezes afterwards.Product preserves the physical and chemical index after 25 days in table 1.
Embodiment 3:
Prepare egg yolk lecithin: yolk powder is crossed 140 mesh sieves, utilize supercritical CO afterwards
2extraction combination is carried agent ethanol and is extracted.Extracting pressure is 27MPa, and extraction temperature is 45 DEG C, and extraction time chooses 4.5h.The mass concentration of carrying agent ethanol is 75%, CO
2flow is 230L/h.Be placed in by egg yolk lecithin ethanolic solution after extraction and vacuumize rotary evaporator and carry out decompression distillation, set temperature is 30 DEG C, and vacuum is-0.09MPa, and reclaims ethanol.Concentrate is placed in vacuum dehydrating at lower temperature case and carries out evaporate to dryness, set temperature is 35 DEG C, and vacuum is-0.07MPa, obtains the egg yolk lecithin that purity is 79%.
Prepare soybean protein Gly-His-Lys: joined by the concentrated albumen-powder of soybeans of 7 parts in the water of 100 parts, magnetic agitation 5min obtains emulsion; By emulsion deactivation 15min in the water-bath of 87 DEG C, after deactivation, be quickly cooled to room temperature; Being titrated to its pH by the NaOH solution of 1mol/L is 7.4; Add alkali protease, its addition is 4% of FSPC quality, and in 55 DEG C of waters bath with thermostatic control enzymolysis 5h, therebetween drip NaOH keep pH value remain between 7 ~ 7.5; After enzymolysis terminates, to go out enzyme 13min with boiling water bath, rapid cool to room temperature after the enzyme that goes out; Use centrifuge afterwards with the centrifugal 8min of the rotating speed of 9000r/min to remove larger impurity; Enzymolysis liquid continues purifying by sephadex G-25, and (pillar specification is 1.0*100cm, eluent is distilled water, determined wavelength is 280nm, flow velocity is 0.6mL/min, and sample concentration is 80mg/mL), remove comparatively small impurities and salt, and collect the liquid of target peak, debitterize is carried out again, decolouring, defishying with active carbon; Vacuum freeze drying obtains soybean protein Gly-His-Lys.
With weight parts, get soybean protein Gly-His-Lys 18 parts, 12 parts, albumen powder, corn oil 4 parts, 3 parts, fish oil, arginine 1.2 parts, egg yolk lecithin 5 parts, soyabean oligosaccharides 8 parts, pumpkin powder 6 parts, konjaku flour 5 parts, 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 DEG C of formula ratios.Mixed with fish oil by corn oil, then add the lecithin of formula ratio, aqueous phase and oil phase carry out mixing preparation afterwards.First use colloid mill to be 2500r/min with rotating speed to mixture, gap is that the condition of 0.005mm is ground, then carries out homogeneous through high pressure homogenizer with the pressure of 22Mpa, obtains the emulsion of stable and uniform.To the canned laggard row of emulsion 135 DEG C of high-temperature instantaneous sterilizations, 4 DEG C of deepfreezes afterwards.Product preserves the physical and chemical index after 25 days in table 1.
Embodiment 4:
Prepare egg yolk lecithin: yolk powder is crossed 140 mesh sieves, utilize supercritical CO afterwards
2extraction combination is carried agent ethanol and is extracted.Extracting pressure is 22MPa, and extraction temperature is 50 DEG C, and extraction time chooses 5h.The mass concentration of carrying agent ethanol is 80%, CO
2flow is 290L/h.Be placed in by egg yolk lecithin ethanolic solution after extraction and vacuumize rotary evaporator and carry out decompression distillation, set temperature is 50 DEG C, and vacuum is-0.07MPa, and reclaims ethanol.Concentrate is placed in vacuum dehydrating at lower temperature case and carries out evaporate to dryness, set temperature is 30 DEG C, and vacuum is-0.09MPa, obtains the egg yolk lecithin that purity is 86%.
Prepare soybean protein Gly-His-Lys: joined by the concentrated albumen-powder of soybeans of 8 parts in the water of 100 parts, magnetic agitation 5min obtains emulsion; By emulsion deactivation 12min in the water-bath of 100 DEG C, after deactivation, be quickly cooled to room temperature; Being titrated to its pH by the NaOH solution of 1mol/L is 7.5; Add alkali protease, its addition is 4% of FSPC quality, and in 55 DEG C of waters bath with thermostatic control enzymolysis 5h, therebetween drip NaOH keep pH value remain between 7 ~ 7.5; After enzymolysis terminates, to go out enzyme 15min with boiling water bath, rapid cool to room temperature after the enzyme that goes out; Use centrifuge afterwards with the centrifugal 8min of the rotating speed of 10000r/min to remove larger impurity; Enzymolysis liquid continues purifying by sephadex G-25, and (pillar specification is 1.0*100cm, eluent is distilled water, determined wavelength is 280nm, flow velocity is 0.5mL/min, and sample concentration is 90mg/mL), remove comparatively small impurities and salt, and collect the liquid of target peak, debitterize is carried out again, decolouring, defishying with active carbon; Vacuum freeze drying obtains soybean protein Gly-His-Lys.
With weight parts, get soybean protein Gly-His-Lys 23 parts, 10 parts, albumen powder, rapeseed oil 4 parts, 3 parts, fish oil, arginine 1.5 parts, egg yolk lecithin 7 parts, maltodextrin 8 parts, pumpkin powder 7 parts, 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 DEG C of formula ratios.Mixed with fish oil by rapeseed oil, then add the lecithin of formula ratio, aqueous phase and oil phase carry out mixing preparation afterwards.First use colloid mill to be 4000r/min with rotating speed to mixture, gap is that the condition of 0.009mm is ground, then carries out homogeneous through high pressure homogenizer with the pressure of 25Mpa, obtains the emulsion of stable and uniform.To the canned laggard row of emulsion 140 DEG C of high-temperature instantaneous sterilizations, 5 DEG C of deepfreezes afterwards.Product preserves the physical and chemical index after 25 days in table 1.
Table 1: the product that each embodiment obtains preserves the physical and chemical index after 25 days
Claims (4)
1. the TPF containing lecithin, it is characterized in that: with weight parts, be made up of 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 egg yolk lecithins, 12 ~ 20 parts of fruit vegetable powder, 5 ~ 10 portions of compound sugar and 160 ~ 200 parts of water;
And should be prepare by the following method containing the TPF of lecithin, be uniformly mixed by the soybean protein Gly-His-Lys of formula ratio, albumen powder, arginine, fruit vegetable powder, compound sugar, be dissolved in the water of formula ratio, it is 50 ~ 70 DEG C that water temperature requires, obtains aqueous phase; The egg yolk lecithin of formula ratio is dissolved in the fat of formula ratio, obtains oil phase; Afterwards aqueous phase and oil phase are carried out mixing preparation; To mixture first rotating speed be 2000 ~ 4000r/min, gap grinds under being the condition of 0.005 ~ 0.01mm, then carry out homogeneous under the pressure of 15 ~ 25Mpa, obtains the emulsion of stable and uniform; Finally, after emulsion is canned, carry out the high-temperature instantaneous sterilization of 120 ~ 140 DEG C, and in 1 ~ 5 DEG C of refrigeration;
Wherein, egg yolk lecithin is sieved by yolk powder, utilizes supercritical CO afterwards
2agent alcohol extract egg yolk lecithin is carried in extraction combination, and extracting pressure is 20 ~ 30MPa, and extraction temperature is 30 ~ 50 DEG C, 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 DEG C, and vacuum is-0.06 ~-0.09MPa, and reclaims ethanol; Finally by concentrate evaporate to dryness, temperature is 30 ~ 45 DEG C, and vacuum is-0.06 ~-0.09MPa, thus obtains the egg yolk lecithin that purity is more than 75%;
Soybean protein Gly-His-Lys joins in the water of 100 parts by the concentrated albumen-powder of soybeans of 5 ~ 8 parts, and magnetic agitation 3 ~ 5min obtains emulsion; By emulsion deactivation 10 ~ 15min in the water-bath of 80 ~ 100 DEG C, after deactivation, be quickly cooled to room temperature; Being titrated to its pH by the NaOH solution of 1mol/L is 7 ~ 7.5; Add alkali protease, its addition is 3% ~ 5% of FSPC quality, and in 50 ~ 60 DEG C of waters bath with thermostatic control enzymolysis 4 ~ 6h, therebetween drip NaOH keep pH value remain between 7 ~ 7.5; After enzymolysis terminates, to go out enzyme 10 ~ 15min with boiling water bath, rapid cool to room temperature after the enzyme that goes out; Use centrifuge afterwards 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 remove comparatively small impurities and salt, and collect the liquid of target peak, then carry out debitterize, decolouring, defishying with active carbon, vacuum freeze drying obtains soybean protein Gly-His-Lys.
2. a kind of TPF containing lecithin as claimed in claim 1, is characterized in that: fruit vegetable powder is two or more the mixture in pumpkin powder, carrot meal, konjaku flour, oranges and tangerines powder.
3. a kind of TPF containing lecithin as claimed in claim 1, is characterized in that: compound sugar is the mixture of one or more in soyabean oligosaccharides, maltodextrin.
4. a kind of TPF containing lecithin as claimed in claim 1, is characterized in that: fat is the mixture of one or more in corn oil, rapeseed oil, soybean oil, fish oil.
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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 |
| CN106418485A (en) * | 2015-08-04 | 2017-02-22 | 安徽华明制药有限公司 | Enteral nutritionemulsion containing lipoic acid |
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| 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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| CN102429149B (en) * | 2011-11-17 | 2013-04-10 | 吉林大学 | Salted egg white protein polypeptide containing enteral nutrition and preparation method thereof |
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