CN110140967B - Compound nutritional suspension and preparation method and application thereof - Google Patents

Compound nutritional suspension and preparation method and application thereof Download PDF

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Publication number
CN110140967B
CN110140967B CN201910542673.2A CN201910542673A CN110140967B CN 110140967 B CN110140967 B CN 110140967B CN 201910542673 A CN201910542673 A CN 201910542673A CN 110140967 B CN110140967 B CN 110140967B
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oil
compound nutritional
colloidal solution
powdery
suspension
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CN110140967A (en
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吴麒
代本亮
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Shanghai Scond Pharmaceutical Co ltd
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Shanghai Scond Pharmaceutical Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A23L33/155—Vitamins A or D
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
    • A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting

Abstract

The invention relates to a compound nutrient suspension and a preparation method and application thereof, wherein the compound nutrient suspension consists of an emulsified colloidal solution containing a fatty oil component and a powdery basic base material, the emulsified colloidal solution containing the fatty oil component is formed by mixing a water-soluble solution and a grease solution, the liquid containing the fatty oil component is subjected to the steps of dissolving, emulsifying, homogenizing and the like to prepare an emulsified colloidal solution coated with fatty oil particles, and then the emulsified colloidal solution is mixed into the powdery basic base material coated with carbohydrate, whole protein or polypeptide and the like by a spraying method to form the compound nutrient suspension, so that the fatty component is isolated from the air, the oxidation is prevented, the process is stable, and the shelf life of the product is prolonged.

Description

Compound nutritional suspension and preparation method and application thereof
Technical Field
The invention relates to a compound nutritional suspension, in particular to a compound nutritional suspension for improving and preventing fat from being oxidized, and a preparation method and application thereof.
Background
The compound nutrient suspension is an enteral nutrient containing edible fat and oil, and contains protein or short peptide of amino acid essential to human body, carbohydrate, vitamins and inorganic salt, etc. Can improve human nutrition, correct negative nitrogen balance, increase plasma protein amount, enhance organism immunity, and promote disease rehabilitation. Can be used for the treatment of severe wound, consumptive disease or postoperative nutritional deficiency, and for the supportive treatment of radiotherapy or chemotherapy of tumor.
The main nutrients of the compound nutritional suspension comprise sodium caseinate (or calcium salt), soybean oil (or medium-chain triglyceride), dextrin (or maltose), and various vitamins and minerals. The conventional production process is to fully mix the soybean oil powder grease, protein, carbohydrate, vitamin and mineral premix and then package the mixture into a finished product. However, in the compound nutritional suspension product produced by the conventional mixing process, fatty substances represented by soybean oil are easily oxidized, rancidity and rancidity are generated, so that nutritional ingredients are damaged, and the sensory properties of bad smell and taste are changed. Although the oxidation of the grease in the product can be greatly improved under the condition of closed vacuum packaging, the oxidation of the grease can continue to occur after the package is unsealed; and the phenomenon of grease oxidation can not be avoided in the middle process of production.
The problem that grease is easily oxidized also exists in the process of preparing special medical formula food in the form of powdery enteral nutrient, special diet food aiming at different people or common nutrition formula food.
In view of this, this patent is filed.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a good compound nutritional suspension, and a preparation method and application thereof, wherein the compound nutritional suspension effectively improves and prevents components such as fat in a product from being oxidized, the product and an intermediate in the production process have stable performance, the product can maintain relatively stable anti-oxidation performance even if exposed in a non-vacuum state, and the shelf life of the product can be prolonged.
One object of the present invention is to provide a compound nutritional suspension.
The invention also aims to provide a preparation method of the compound nutritional suspension.
The invention further aims to provide application of the compound nutritional suspension.
According to the specific embodiment of the invention, the compound nutritional suspension consists of an emulsified colloidal solution containing a fatty oil component and a powdery basic base material, wherein the emulsified colloidal solution containing the fatty oil component comprises the following raw materials in percentage by weight: 10-30% of fatty oil, 4-12% of whole protein and/or polypeptide, 0.8-1.8% of emulsifier, 1.8-3.0% of coating auxiliary agent and 50-68% of water; the powdery basic base material comprises the following components in percentage by weight: 20-50% of whole protein and/or polypeptide, 40-80% of carbohydrate and 1-2% of mineral.
According to the compound nutritional suspension, the emulsified colloidal solution containing the fat and oil components also comprises fat-soluble vitamins.
According to a particular embodiment of the present invention, the powdered base matrix further comprises water-soluble vitamins.
The fat-soluble vitamins and the water-soluble vitamins can be added according to needs.
The compound nutritional suspension comprises a water-soluble emulsifier and a fat-soluble emulsifier, wherein the emulsifier comprises glyceryl monostearate, sucrose ester, polysorbate 80, polysorbate 60 and soybean lecithin;
according to a specific embodiment of the invention, the compound nutritional suspension is an edible fatty oil, and the edible fatty oil is soybean oil, corn oil, olive oil, rapeseed oil, rice bran oil, linseed oil and/or palm oil.
According to the compound nutritional suspension of the embodiment of the invention, the whole protein in the emulsified colloidal solution containing the fatty oil component and the powdery basic matrix is casein, sodium caseinate, soy protein, fish protein or whey protein, and the polypeptide in the emulsified colloidal solution containing the fatty oil component and the powdery basic matrix is a degradation product of the casein, sodium caseinate, soy protein, fish protein or whey protein.
According to the compound nutritional suspension, the coating agent is sodium starch octenyl succinate, edible gelatin, arabic gum and sodium caseinate. Sodium caseinate is also called sodium caseinate and sodium caseinate. The raw casein prepared by using skimmed milk powder as raw material and adopting chymosin or acid (hydrochloric acid, sulfuric acid, etc.) precipitation method can be used as coating agent, and is a good protein.
A compound nutritional suspension according to a specific embodiment of the present invention, wherein the carbohydrate comprises dextrin, maltodextrin, maltose, malto-oligosaccharide, lacto-oligosaccharide and pregelatinized starch.
According to the preparation method of the compound nutritional suspension, all the raw materials of the powdery basic base material are mixed, all the raw materials of the emulsified colloidal solution containing the fat and oil components are mixed into the powdery basic base material, and the compound nutritional suspension is obtained after uniform mixing.
The preparation method of the compound nutritional suspension according to the specific embodiment of the invention further comprises the following steps:
(1) Dissolving whole protein and/or polypeptide, coating agent and water-soluble emulsifier which are used for an emulsified colloidal solution containing fat and oil components in water, and uniformly mixing to form a water-soluble solution;
(2) Mixing fatty oil, fat-soluble emulsifier and fat-soluble vitamin to form oil solution;
(3) Heating the water-soluble solution obtained in the step (1), and then adding the grease solution obtained in the step (2) into the water-soluble solution for emulsification to form an emulsion;
(4) Homogenizing the emulsion obtained in the step (3), and collecting to obtain an emulsified colloidal solution;
(5) And (3) mixing carbohydrate, whole protein and/or polypeptide, mineral substances and water-soluble vitamins to be used for the powdery basic base material, boiling, and spraying the emulsified colloidal solution obtained in the step (4) to form a powdery intermediate, namely the compound nutritional suspension. And keeping the powdery basic bottom material in a boiling state in the spraying process until the spraying and mixing are completed.
During the production and preparation of the compound nutrient suspension, the liquid containing fatty oil component is dissolved, emulsified and homogenized to obtain emulsified colloidal solution with coated fatty oil particles, the colloidal solution is mixed into powdered basic base material comprising carbohydrate, whole protein or polypeptide and other material through spraying process, and heated with hot air to maintain the material in boiling state, so as to volatilize water for certain amount, and the mixture is vacuum dried or not to be vacuum dried as required to obtain compound nutrient suspension intermediate and packed to obtain the product.
The preparation method of the compound nutritional suspension according to the specific embodiment of the invention comprises the following specific steps in step (4): and (3) putting the emulsion into a homogenizer for primary homogenization, collecting the homogenized liquid, carrying out secondary homogenization, and collecting to obtain an emulsified colloidal solution.
According to the preparation method of the compound nutritional suspension, the homogenizer is a rotary homogenizer or a pressure homogenizer.
According to the preparation method of the compound nutritional suspension, in the step (5), carbohydrate, whole protein and/or polypeptide, mineral substances and water-soluble vitamins which are to be used for the powdery basic material are placed in a fluidized bed boiling drying granulator, an induced draft fan is started, the air temperature is adjusted to enable the materials to be in a boiling state, the emulsified colloidal solution is sprayed and uniformly mixed step by an atomizing spray head, the powdery basic material is kept in the boiling state in the spraying process until the spraying and mixing are completed completely, and a powdery intermediate is formed, namely the compound nutritional suspension.
According to the preparation method of the compound nutritional suspension, after the step (5), the powdery intermediate is placed into a vacuum drier for drying, and the compound nutritional suspension is obtained. Whether the powdery intermediate needs to be further dried or not is determined according to the actual condition of the drying weight loss of the obtained powdery intermediate and the drying weight loss requirement of the final product (generally, the drying weight loss is below 4.5 percent), and if the powdery intermediate meets the drying weight loss requirement of the final product, the powdery intermediate does not need to be dried.
According to the preparation method of the compound nutritional suspension, the vacuum dryer is a tray-box type vacuum dryer, a cylinder stirring type vacuum dryer, a double-cone rotary type vacuum dryer, a rake type vacuum dryer or a disc scraper vacuum dryer.
The compound nutritional suspension according to the embodiment of the invention is applied to the preparation of medical food in the form of powdery enteral nutrient, dietary food for different people or various nutritional formula foods. The raw materials or the preparation method can improve and prevent the fat nutrient components in the products from being oxidized, thereby prolonging the shelf life; therefore, the compound nutritional suspension has a better effect of prolonging the shelf life in the preparation of special medical formula food in the form of powdery enteral nutrient, special diet food aiming at different people or common nutritional formula food.
The compound nutritional suspension prepared by the method can meet the requirements of national drug standards.
The designer of the invention designs the compound nutritional suspension by continuously reforming and innovating through long-term exploration and trial, and multiple experiments and endeavors and specially selecting the emulsifier and the coating agent as important raw materials, wherein the emulsifier can improve the surface tension among various constituent phases in the emulsion to form a uniform and stable disperse system or a substance of the emulsion; the coating agent coats the tiny oil drops to play a stabilizing role, so that the oil does not contact with air, and the oil is prevented from being oxidized.
The invention has the beneficial effects that:
1. the compound nutritional suspension is a compound nutritional suspension for improving and preventing fat from being oxidized, and compared with simply mixed nutritional powder containing edible fat and oil, the compound nutritional suspension can prevent or greatly reduce the oxidation of fat nutritional ingredients and prolong the shelf life;
2. the preparation process of the compound nutritional suspension is stable, and the fat component in the compound nutritional suspension product can be dispersed into the powder of protein and carbohydrate in a coated particle mode, so that the fat component is isolated from the air and prevented from being oxidized.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It should be apparent that the described embodiments are only some of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
Example 1
The embodiment provides a compound nutritional suspension which comprises the following raw material components:
soybean oil 0.9kg, distilled glyceryl monostearate 0.054kg, vitamin A33.2 ug, vitamin D40ug, and vitamin E50.0 mg; 0.45kg of casein sodium, 0.125kg of edible gelatin and 3kg of purified water are used as raw materials of the emulsified colloidal solution containing the fat and oil components; 15.55kg of casein sodium, 80kg of medical dextrin, 3kg of mineral premix and 0.1kg of vitamin premix are used as raw materials of a powdery basic base material;
the preparation method of the compound nutritional suspension comprises the following steps:
(1) Weighing 0.9kg of soybean oil, 0.054kg of distilled glyceryl monostearate, 33.2ug of vitamin A, 40ug of vitamin D and 50.0mg of vitamin E, and mixing uniformly to form mixed grease liquid;
(2) Weighing 0.45kg of casein sodium, 0.125kg of edible gelatin and 3kg of purified water, dissolving into a solution, putting the solution into a 10L emulsifying tank, and heating to 60 ℃; starting an emulsifying tank for emulsifying and shearing; adding the mixed oil flow obtained in the step (1) into an emulsifying tank to obtain an emulsion;
(3) Introducing the emulsion obtained in the step (2) into a homogenizer for homogenization (the operation pressure is 20 MPa), collecting the homogenized liquid, introducing the homogenized liquid into the homogenizer again for homogenization (the operation pressure is 20 MPa), and collecting an emulsified colloidal solution;
(4) Weighing 15.55kg of casein sodium, 80kg of medicinal dextrin, 3kg of mineral premix and 0.1kg of vitamin premix, placing the materials in a fluidized bed boiling drying granulator, starting an induced draft fan, and controlling the air inlet temperature to be 90 ℃ to ensure that the materials are in a boiling state; gradually adding the emulsified colloidal solution obtained in the step (3) in a flowing manner, spraying the solution into a boiling powdery basic base material through a spray head, mixing, and turning off a hot air heater to reduce the temperature of the material to below 30 ℃; collecting the powdery material, and drying the powdery material in a vacuum drier until the drying weight loss is 4%; obtaining 100kg of intermediate to be packaged, and packaging to obtain the compound nutritional suspension.
Comparative example 1
Comparative example 1 the same raw materials as used in example 1 were used, only the preparation method was different, and the preparation method of this comparative example was performed by simply mixing all the raw materials.
The compound nutritional suspension obtained in example 1 and the product produced in comparative example 1 by a simple mixing process are synchronously placed in a stability investigation box for stability investigation, and the investigation conditions are as follows: the time of investigation was 90 days at 40 ℃. The stability results are shown in Table 1.
Table 1: comparison of the results of the stability test of the products produced in example 1 and comparative example 1
Figure BDA0002103056440000061
Figure BDA0002103056440000071
The results show that the initial values of the compound nutritional suspension prepared in the comparative example 1 and the compound nutritional suspension prepared in the example 1 are basically consistent, after 30 days, the product of the comparative example 1 has a hayful taste, the peroxide value is obviously increased, and the compound nutritional suspension prepared in the example 1 of the invention is basically unchanged; after 90 days, the product of the comparative example 1 has serious harshness, and the acid value and the peroxide value are obviously increased, while the compound nutritional suspension of the invention in the example 1 is basically unchanged. The preparation method can prevent or greatly reduce the oxidation of fat nutrient components and prolong the shelf life of the product.
Example 2
The embodiment provides a compound nutritional suspension, which consists of an emulsified colloidal solution containing a fatty oil component and a powdery basic base material, wherein the emulsified colloidal solution containing the fatty oil component is formed by mixing a water-soluble solution and an oil solution, and the emulsified colloidal solution containing the fatty oil component comprises the following raw material components: 3kg of corn oil, 3kg of soybean oil, 0.34kg of distilled glycerin monostearate, 0.02kg of tween 80, 40ug of vitamin A, 40ug of vitamin D and 50.0mg of vitamin E; 2.4kg of casein sodium, 0.6kg of starch sodium octenyl succinate and 10.6kg of purified water;
the powdery basic backing material comprises the following raw materials: 17.6kg of casein sodium, 70kg of maltodextrin, 3kg of mineral premix and 0.1kg of vitamin premix;
the preparation method of the compound nutritional suspension comprises the following steps:
(1) Weighing 3kg of corn oil, 3kg of soybean oil, 0.34kg of distilled glyceryl monostearate, 800.02kg of tween, 40ug of vitamin A, 40ug of vitamin D and 50.0mg of vitamin E, and uniformly mixing to form mixed grease liquid;
(2) Weighing 2.4kg of casein sodium, 0.6kg of sodium starch octenyl succinate and 10.6kg of purified water, dissolving into solution, placing into a 50L emulsification tank, and heating to 60 ℃; starting an emulsifying tank for emulsifying and shearing; adding the mixed oil flow obtained in the step (1) into an emulsifying tank to obtain an emulsion;
(3) Introducing the emulsion obtained in the step (2) into a homogenizer for homogenizing operation (the operation pressure is 18 MPa), collecting the homogenized liquid, introducing the homogenized liquid into the homogenizer for homogenizing operation again (the operation pressure is 25 MPa), and collecting an emulsified colloidal solution;
(4) Weighing 17.6kg of casein sodium, 70kg of maltodextrin, 3kg of mineral premix and 0.1kg of vitamin premix, placing the materials in a fluidized bed boiling drying granulator, starting an induced draft fan, controlling the air inlet temperature to be 90 ℃, and enabling the materials to be in a boiling state; gradually adding the emulsified colloidal solution obtained in the step (3) in a flowing manner, spraying the emulsified colloidal solution into the base material through a spray head, and mixing, wherein the powdery base material is kept in a boiling state in the spraying process until all the emulsified colloidal solution is sprayed and mixed; closing the hot air heater to reduce the temperature of the material to below 30 ℃; collecting the powdery material, and drying the powdery material in a vacuum drier until the drying weight loss is 4%; obtaining 100kg of intermediate to be packaged, and packaging to obtain the compound nutritional suspension.
Comparative example 2
The only difference between comparative example 2 and example 2 is that no coating agent (sodium starch octenyl succinate) was added to the starting material and no coating agent (sodium starch octenyl succinate) was added during the preparation.
The compound nutritional suspension obtained in the example 2 and the product obtained in the comparative example 2 are synchronously placed in a stability investigation box for stability investigation, and the investigation conditions are as follows: the time of investigation was 90 days at 40 ℃. The stability results are shown in Table 2.
Table 2: comparison of the results of the stability studies of the products produced in example 2 and comparative example 2
Figure BDA0002103056440000081
The results show that the initial values of the compound nutritional suspension prepared in the comparative example 2 and the compound nutritional suspension prepared in the example 2 are basically consistent, after 30 days, the product of the comparative example 2 has a heavy hayful taste, the peroxide value is obviously increased, and the compound nutritional suspension prepared in the example 2 of the invention is basically unchanged; after 90 days, the product of the comparative example 2 has serious harshness, and the acid value and the peroxide value are obviously increased, while the compound nutritional suspension of the invention in the example 2 is basically unchanged. The addition of the coating agent can prevent or greatly reduce the oxidation of fat nutrients and prolong the shelf life of the product.
Example 3
The embodiment provides a compound nutritional suspension, which consists of an emulsified colloidal solution containing a fatty oil component and a powdery basic base material, wherein the emulsified colloidal solution containing the fatty oil component comprises the following raw material components: 6kg of refined corn oil, 6kg of refined soybean oil, 2kg of refined olive oil, 2kg of refined rice oil, 0.56kg of distilled glycerin monostearate, 0.4kg of sucrose ester, 40ug of vitamin A, 40ug of vitamin D and 50.0mg of vitamin E; 4.4kg of casein sodium, 1kg of soybean oligopeptide, 1kg of separated whey protein, 1.37kg of starch sodium octenyl succinate, 0.5kg of soybean lecithin, 0.8kg of Arabic gum and 27.3kg of purified water;
the powdery basic backing material comprises the following raw materials: 9.6kg of casein sodium, 55kg of maltodextrin, 6kg of oligomeric maltose, 0.3kg of inulin, 3kg of mineral premix and 0.1kg of vitamin premix;
the preparation method of the compound nutritional suspension comprises the following steps:
(1) Weighing 6kg of refined corn oil, 6kg of refined soybean oil, 2kg of refined olive oil, 2kg of refined rice oil, 0.56kg of distilled glyceryl monostearate, 0.4kg of sucrose ester, 40ug of vitamin A, 40ug of vitamin D and 50.0mg of vitamin E, and uniformly mixing to form mixed grease liquid;
(2) Weighing 4.4kg of casein sodium, 1kg of soybean oligopeptide, 1kg of separated whey protein, 1.37kg of sodium starch octenylsuccinate, 0.5kg of soybean lecithin, 0.8kg of Arabic gum and 27.3kg of purified water, mixing and dissolving to obtain a solution, putting the solution into an emulsification tank, and heating to 60 ℃; starting an emulsifying tank for emulsifying and shearing; adding the mixed oil flow obtained in the step (1) into an emulsifying tank to obtain an emulsion;
(3) Introducing the emulsion obtained in the step (2) into a homogenizer for homogenizing operation (the operation pressure is 18 MPa), collecting the homogenized liquid, introducing the homogenized liquid into the homogenizer for homogenizing operation again (the operation pressure is 25 MPa), and collecting an emulsified colloidal solution;
(4) Weighing 9.6kg of casein sodium, 55kg of maltodextrin, 6kg of oligomeric maltose, 0.3kg of inulin, 3kg of mineral premix and 0.1kg of vitamin premix, placing the materials in a fluidized bed boiling drying granulator, starting an induced draft fan, controlling the air inlet temperature to be 90 ℃, and enabling the materials to be in a boiling state; gradually adding the emulsified colloidal solution obtained in the step (3) in a flowing manner, spraying the emulsified colloidal solution into a base material through a spray head, mixing, and turning off a hot air heater to reduce the temperature of the base material to below 30 ℃; collecting the powdery material, and drying the powdery material in a vacuum drier until the drying weight loss is 4%; obtaining 100kg of intermediate to be packaged, and packaging to obtain the compound nutritional suspension.
Comparative example 3
Comparative example 3 the same raw materials as used in example 3, but different preparation method, the preparation method of this comparative example specifically is:
(1) Weighing 6kg of refined corn oil, 6kg of refined soybean oil, 2kg of refined olive oil, 2kg of refined rice oil, 0.56kg of distilled glyceryl monostearate, 0.4kg of sucrose ester, 40ug of vitamin A, 40ug of vitamin D and 50.0mg of vitamin E, and uniformly mixing to form mixed grease liquid;
(2) Weighing 4.4kg of casein sodium, 1kg of soybean oligopeptide, 1kg of separated whey protein, 1.37kg of starch sodium octenyl succinate, 0.5kg of soybean lecithin, 0.8kg of Arabic gum and 27.3kg of purified water, and mixing and dissolving to obtain a solution; adding the mixed grease liquid obtained in the step (1) into the solution to obtain a mixed solution;
(3) Weighing 9.6kg of casein sodium, 55kg of maltodextrin, 6kg of oligomeric maltose, 0.3kg of inulin, 3kg of mineral premix and 0.1kg of vitamin premix, placing the materials in a fluidized bed boiling drying granulator, starting an induced draft fan, controlling the air inlet temperature to be 90 ℃, and enabling the materials to be in a boiling state; gradually adding the mixed solution obtained in the step (2) into a base material through a spray head, mixing, and turning off a hot air heater to reduce the temperature of the base material to below 30 ℃; collecting the powdery material, and drying the powdery material in a vacuum drier until the drying weight loss is 4%; obtaining 100kg of intermediate to be packaged, and packaging to obtain the compound nutritional agent.
The compound nutritional suspension obtained in the example 3 and the compound nutritional agent obtained in the comparative example 3 are synchronously placed in a stability investigation box for stability investigation, and the investigation conditions are as follows: the time was 90 days at 40 ℃. The stability results are shown in Table 3.
Table 3: comparison of the results of stability studies of the products produced in example 3 and comparative example 3
Figure BDA0002103056440000111
The result shows that the initial values of the compound nutritional suspension prepared in the comparative example 3 and the compound nutritional suspension prepared in the example 3 are basically consistent, after 30 days, the product of the comparative example 3 has a heavy hayful taste, the peroxide value is obviously increased, and the compound nutritional suspension prepared in the example 3 is basically unchanged; after 90 days, the product of the comparative example 3 has serious harshness, the acid value and the peroxide value are obviously increased, and the compound nutritional suspension of the embodiment 3 of the invention has no change basically. The preparation method of the invention is characterized in that the oil phase and the water phase are respectively mixed and then are mixed and emulsified in the high-speed emulsification tank, and then are homogenized, so that the oxidation of fat nutrients can be effectively prevented or greatly reduced, and the shelf life of the product is prolonged.
Example 4
The embodiment provides a compound nutritional suspension, which consists of an emulsified colloidal solution containing a fatty oil component and a powdery basic base material, wherein the emulsified colloidal solution containing the fatty oil component comprises the following raw material components: 8kg of refined corn oil, 8kg of refined soybean oil, 0.56kg of distilled glycerin monostearate, 0.4kg of sucrose ester, 40ug of vitamin A, 40ug of vitamin D and 50.0mg of vitamin E; 2.4kg of casein sodium, 2kg of soybean oligopeptide, 2kg of separated whey protein, 0.9kg of starch sodium octenyl succinate, 0.44kg of soybean lecithin, 0.9kg of Arabic gum and 54.4kg of purified water;
the powdery basic backing material comprises the following raw materials: 9.6kg of casein sodium, 55kg of maltodextrin, 6kg of oligomeric maltose, 0.3kg of inulin, 3kg of mineral premix and 0.1kg of vitamin premix.
The preparation method of the compound nutritional suspension comprises the following steps:
(1) Weighing 8kg of refined corn oil, 8kg of refined soybean oil, 0.56kg of distilled glyceryl monostearate, 0.4kg of sucrose ester, 40ug of vitamin A, 40ug of vitamin D and 50.0mg of vitamin E, and uniformly mixing to form mixed grease liquid;
(2) Weighing 2.4kg of casein sodium, 2kg of soybean oligopeptide, 2kg of separated whey protein, 0.9kg of sodium starch octenylsuccinate, 0.44kg of soybean lecithin, 0.9kg of Arabic gum and 54.4kg of purified water, dissolving into a solution, putting the solution into an emulsifying tank, and heating to 60 ℃; starting an emulsifying tank for emulsifying and shearing; adding the mixed oil flow obtained in the step (1) into an emulsifying tank to obtain an emulsion;
(3) Introducing the emulsion obtained in the step (2) into a homogenizer for homogenizing operation (the operation pressure is 18 MPa), collecting the homogenized liquid, introducing the homogenized liquid into the homogenizer for homogenizing operation again (the operation pressure is 25 MPa), and collecting an emulsified colloidal solution;
(4) Weighing 9.6kg of casein sodium, 55kg of maltodextrin, 6kg of oligomeric maltose, 0.3kg of inulin, 3kg of mineral premix and 0.1kg of vitamin premix, placing the materials in a fluidized bed boiling drying granulator, starting an induced draft fan, controlling the air inlet temperature to be 90 ℃, and enabling the materials to be in a boiling state; gradually adding the emulsified colloidal solution obtained in the step (3) in a flowing manner, spraying the emulsified colloidal solution into a base material through a spray head, mixing, and turning off a hot air heater to reduce the temperature of the base material to below 30 ℃; collecting the powdery material, and drying the powdery material in a vacuum drier until the drying weight loss is 4%; obtaining 100kg of intermediate to be packaged, and packaging to obtain the compound nutritional suspension.
Example 5
The embodiment provides a compound nutritional suspension, which consists of an emulsified colloidal solution containing a fatty oil component and a powdery basic base material, wherein the emulsified colloidal solution containing the fatty oil component comprises the following raw material components: 6kg of corn oil, 6kg of refined soybean oil, 0.42kg of distilled glycerin monostearate, 0.3kg of sucrose ester, 40ug of vitamin A, 40ug of vitamin D and 50.0mg of vitamin E; 2.8kg of casein sodium, 2kg of separated whey protein, 1.2kg of sodium starch octenyl succinate, 0.6kg of soybean lecithin and 40.7kg of purified water;
the powdery basic backing material comprises the following raw materials: 11.2kg of casein sodium, 66.4kg of maltodextrin, 3kg of mineral premix and 0.1kg of vitamin premix;
the preparation method of the compound nutritional suspension comprises the following steps:
(1) Weighing 6kg of refined corn oil, 6kg of refined soybean oil, 0.42kg of distilled glyceryl monostearate, 0.3kg of sucrose ester, 40ug of vitamin A, 40ug of vitamin D and 50.0mg of vitamin E, and uniformly mixing to form mixed grease liquid;
(2) Weighing 2.8kg of casein sodium, 2kg of separated whey protein, 1.2kg of starch sodium octenyl succinate, 0.6kg of soybean lecithin and 40.7kg of purified water, dissolving into a solution, placing into an emulsification tank, and heating to 60 ℃; starting an emulsifying tank for emulsifying and shearing; adding the mixed oil flow obtained in the step (1) into an emulsifying tank to obtain an emulsion;
(3) Introducing the emulsion obtained in the step (2) into a homogenizer for homogenizing operation (the operation pressure is 18 MPa), collecting the homogenized liquid, introducing the homogenized liquid into the homogenizer for homogenizing operation again (the operation pressure is 25 MPa), and collecting an emulsified colloidal solution;
(4) Weighing 11.2kg of casein sodium, 66.4kg of maltodextrin, 3kg of mineral premix and 0.1kg of vitamin premix, placing the materials in a fluidized bed boiling drying granulator, starting an induced draft fan, and controlling the air inlet temperature to be 100 ℃ to ensure that the materials are in a boiling state; gradually adding the emulsified colloidal solution obtained in the step (3) in a flowing manner, spraying the emulsified colloidal solution into a base material through a spray head, mixing, and turning off a hot air heater to reduce the temperature of the base material to below 30 ℃; collecting the powdery material, and drying the powdery material in a vacuum drier until the drying weight loss is 4%; obtaining 100kg of intermediate to be packaged, and packaging to obtain the compound nutritional suspension.
The compound nutritional suspension obtained in the example 4 and the example 5 is synchronously placed in a stability inspection box for stability inspection, and the inspection conditions are as follows: the time of investigation was 90 days at 40 ℃. The stability results are shown in Table 4.
Table 4 product stability test results of example 4 and example 5
Figure BDA0002103056440000131
The result shows that the raw materials in example 4 contain more grease, so that the initial acid value and the peroxide value of the compound nutritional suspension prepared in example 4 are higher than those of the compound nutritional suspension prepared in example 5; however, after 30 days and 90 days, the compound nutritional suspensions of the invention in examples 4 and 5 were not substantially changed. The preparation method of the invention can effectively prevent or greatly reduce the oxidation of fat nutrient components and prolong the shelf life of the product.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.

Claims (6)

1. The compound nutritional suspension is characterized by consisting of an emulsified colloidal solution containing a fatty oil component and a powdery basic base material, wherein the emulsified colloidal solution containing the fatty oil component comprises the following components in percentage by weight: 10-30% of fatty oil, 4-12% of whole protein and/or polypeptide, 0.8-1.8% of emulsifier, 1.8-3.0% of coating agent and 50-68% of water; the powdery basic base material comprises the following components in percentage by weight: 20-50% of whole protein and/or polypeptide, 40-80% of carbohydrate and 1-2% of mineral matters, wherein the whole protein in the emulsified colloidal solution containing a fatty oil component and the powdery basic base material is casein, sodium caseinate, soybean protein, fish protein or whey protein, the polypeptide in the emulsified colloidal solution containing a fatty oil component and the powdery basic base material is a degradation product of casein, sodium caseinate, soybean protein, fish protein or whey protein, the emulsifier comprises a water-soluble emulsifier and a fat-soluble emulsifier, the emulsifier is glyceryl monostearate, sucrose ester, polysorbate 80, polysorbate 60 and soybean lecithin, the fatty oil is edible fatty oil, and the edible fatty oil is soybean oil, corn oil, olive oil, rapeseed oil, bran oil, linseed oil and/or palm oil;
the preparation method of the compound nutritional suspension comprises the steps of mixing all raw materials of the powdery basic material, placing carbohydrate, whole protein and/or polypeptide, mineral substances and water-soluble vitamins which are to be used for the powdery basic material in a fluidized bed boiling drying granulator, starting an induced draft fan, adjusting the air temperature to enable the materials to be in a boiling state, and gradually spraying the emulsified colloidal solution by an atomizing nozzle and uniformly mixing to obtain the compound nutritional suspension.
2. The complex nutritional suspension of claim 1, wherein the coating agent is sodium starch octenyl succinate, edible gelatin, gum arabic, and sodium caseinate; the carbohydrates include dextrin, maltodextrin, maltose, malto-oligosaccharide, lacto-oligosaccharide, and pregelatinized starch.
3. A process for preparing a compound nutritional suspension according to claim 1 or 2, comprising the steps of:
(1) Dissolving whole protein and/or polypeptide, coating agent and water-soluble emulsifier which are used for an emulsified colloidal solution containing fat and oil components in water, and uniformly mixing to form a water-soluble solution;
(2) Mixing fatty oil, fat-soluble emulsifier and fat-soluble vitamin to form oil solution;
(3) Heating the water-soluble solution obtained in the step (1), and then adding the oil solution obtained in the step (2) for emulsification to form an emulsion;
(4) Homogenizing the emulsion obtained in the step (3), and collecting to obtain an emulsified colloidal solution;
(5) And (3) mixing carbohydrate, whole protein and/or polypeptide, mineral substances and water-soluble vitamins to be used for the powdery basic base material, boiling, and spraying the emulsified colloidal solution obtained in the step (4) to form a powdery intermediate, namely the compound nutritional suspension.
4. The preparation method of the compound nutritional suspension according to claim 3, wherein in the step (4), the homogenization specifically comprises the following steps: and putting the emulsion into a homogenizer for primary homogenization, collecting the homogenized solution, performing secondary homogenization again, and collecting to obtain an emulsified colloidal solution, wherein the homogenizer is a rotary type or pressure type homogenizer.
5. The preparation method of the compound nutritional suspension according to claim 3, wherein in the step (5), the powdery basic material is kept in a boiling state during the spraying process until all the powdery basic material is sprayed and mixed to form a powdery intermediate, and the powdery intermediate is dried in a vacuum dryer, so that the compound nutritional suspension is obtained, wherein the vacuum dryer is a tray-rack box type vacuum dryer, a cylinder stirring type vacuum dryer, a double-cone rotary type vacuum dryer, a rake type vacuum dryer or a disc scraper type vacuum dryer.
6. Use of the compound nutritional suspension according to claim 1 or 2 for the preparation of a special medical use formula, a special dietary food for different populations or a general nutritional formula in the form of a powdered enteral nutritional formula.
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