CN112042945A - Nutritional emulsion composition and preparation method thereof - Google Patents

Nutritional emulsion composition and preparation method thereof Download PDF

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Publication number
CN112042945A
CN112042945A CN202010970701.3A CN202010970701A CN112042945A CN 112042945 A CN112042945 A CN 112042945A CN 202010970701 A CN202010970701 A CN 202010970701A CN 112042945 A CN112042945 A CN 112042945A
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equal
vitamin
mug
powder
composition
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李双喜
罗明琍
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Wuhan Cool Biotechnology Co ltd
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Wuhan Cool Biotechnology 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy 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
    • A23L33/115—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
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Inorganic Chemistry (AREA)
  • Pediatric Medicine (AREA)
  • Molecular Biology (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention mainly aims at the formula and production preparation characteristics of the nutritional emulsion, improves the prior emulsion and the production process thereof, adopts scientific mixture ratio of casein composition, carbohydrate composition, other compositions, vitamins, mineral substances and the like, improves the homogenization and sterilization parameters, and obviously improves the product quality of the emulsion after homogenization and sterilization in the prior art.

Description

Nutritional emulsion composition and preparation method thereof
Technical Field
The invention belongs to the technical field of food production, and particularly relates to a nutritional emulsion composition and a preparation method thereof.
Background
The nutrient emulsion is a unique product in the production and manufacturing industries of special medical foods and nutrient solutions, and has the characteristics of avoiding the trouble of mixing and preparing, being convenient to eat and the like compared with powder foods. The emulsion can be eaten directly after being opened, but the formula of the emulsion needs to be processed by a series of processes to realize commercial sterility. The selection and collocation of the raw materials of the formula are closely related to the process and parameters, and different formulas have different products under different process flows and parameters. If the formulation is incorrect, the process conditions and parameters are not correct, and the quality of the same product may be different.
Aiming at the problems of the prior formula and the prior process: most of the nutritional emulsions adopt a combined formula of whey protein or other proteins and casein, and after homogenization, high-temperature long-time sterilization and other processes, flocculent precipitates or massive insoluble substances exist, and the product quality is unstable.
Disclosure of Invention
The invention mainly aims at the production and preparation characteristics of the nutrient emulsion, improves the formula of the existing emulsion, simultaneously improves the production technology, optimally selects the scientific mixture ratio of raw materials such as casein, fat, carbohydrate, vitamin, mineral substances and the like, and solves a series of problems of the original formula and process, flocculent precipitate, massive insoluble substances and the like by improving the production technology parameters, thereby obviously improving the stability of the product quality in the prior art.
The invention is mainly realized by the following technical scheme:
the invention provides a nutrient emulsion composition and a preparation method thereof, which are characterized in that the state is liquid, and the weight number of each component (which can be amplified according to actual production in equal proportion) is as follows: 1.1-7.9 g of casein composition, 5-15 g of carbohydrate composition, 1-10 g of fat composition, vitamins (vitamin A40-250 mug/100 g, vitamin D1-6.3 mug/100 g, vitamin E more than or equal to 4.1mg alpha-TE/100 g, vitamin K more than or equal to 2.4 mug/100 g, vitamin B1 more than or equal to 0.03mg/100g, vitamin B2 more than or equal to 0.03mg/100g, vitamin B6 more than or equal to 0.03mg/100g, vitamin B12 more than or equal to 0.11 mug/100 g, nicotinic acid (nicotinamide) more than or equal to 0.31mg/100g, pantothenic acid more than or equal to 0.2mg/100g, folic acid more than or equal to 3.2 mug/100 g, vitamin C more than or equal to 51.5mg/100g, biotin more than or equal to 1.1 mug/100 g), minerals (iron 1-6.3mg/100g, zinc 2.2-42mg/100g, zinc 2.42 mg/100g, Calcium is more than or equal to 25mg/100g, magnesium is more than or equal to 3mg/100g, copper is 11-310 mug/100 g, manganese is 4.8-175 mug/100 g, sodium is more than or equal to 1mg/100g, potassium is more than or equal to 11mg/100g, chlorine is less than or equal to 1200mg/100g, selenium is 1.1-42 mug/100 g, iodine is more than or equal to 45 mug/100 g, phosphorus is more than or equal to 52 mug/100 g), and water.
Preferably, the casein composition is selected from one or more of casein, sodium caseinate and calcium caseinate.
Preferably, the carbohydrate composition is selected from one or more of maltodextrin, starch sugar, polydextrose, inulin, glucose, resistant dextrin, isomaltooligosaccharide, fructo-oligosaccharide, galacto-oligosaccharide, lactose and corn syrup solids.
Preferably, the other composition is selected from one or more of whole milk powder, fresh milk, skim milk powder, soy protein isolate, concentrated whey protein powder, desalted whey protein powder, rice protein, fish oil powder, soybean oil (powder), sunflower oil (powder), linseed oil (powder), rapeseed oil (powder), perilla oil (powder), palm oil (powder), vegetable fat powder, amino acid, docosahexaenoic acid, arachidonic acid, beta-hydroxy-beta-methylbutyrate, beta glucan, taurine, L-carnitine, inositol, choline, a chromium agent, a molybdenum agent, a fluorine agent, probiotics, and dietary fiber.
It is to be noted that, unless otherwise specified, the "casein composition", etc. in the context of the present invention are all in solid state, and the "sunflower oil", "rapeseed oil", etc. are in liquid state. The liquid component should be converted to the corresponding mass, mass fraction or mass percentage as a dry solid matter. The specific conversion method is as follows: dry solids = sunflower oil/conversion factor, which can be routinely selected and adjusted depending on the type of fresh milk, source, etc., preferably 6-14, most preferably 10.5.
The invention relates to a nutritional emulsion composition and a preparation method thereof, and is characterized in that the pH value of the nutritional emulsion composition is 4.7-8.9.
It is also characterized in that the particle size of the nutritional emulsion composition is 0.1-150 μm.
The invention further provides a preparation method of the nutritional emulsion composition, which is characterized by homogenizing and sterilizing.
The homogenizing pressure is 10-180 MPa.
The sterilization is characterized in that the sterilization temperature is 112-159 ℃, and the time is 3-119 seconds.
The invention further provides a nutritional emulsion composition and a preparation method thereof, and the nutritional emulsion composition comprises the following steps:
(1) and (4) preparing the materials according to the formula.
(2) Homogenizing under 25 MPa.
(3) Sterilizing at 131 deg.C for 5 s. .
(4) And (6) filling.
The invention aims to achieve the following effects compared with the prior art:
by improving the formula of the existing emulsion and the technological parameters, a series of problems of flocculent precipitate, massive insoluble substances and the like in the actual production of the original formula and process are solved, and the stability of the product quality in the prior art is obviously improved.
Detailed Description
In order to make the objects, technical solutions and effects of the present invention clearer and clearer, the present invention is further described in detail below with reference to specific embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
For convenience of understanding, the examples are taken as 100g in total, and actual production or experiment can be scaled up proportionally.
Example 1
A nutritional emulsion composition and a preparation method thereof, wherein the weight of each component is as follows: 3 g of casein composition, 7g of carbohydrate composition, 6g of fat composition, vitamins (vitamin A120. mu.g/100 g, vitamin D4. mu.g/100 g, vitamin E16 mg. alpha. -TE/100g, vitamin K19. mu.g/100 g, vitamin B10.6 mg/100g, vitamin B20.5mg/100 g, vitamin B60.5mg/100 g, vitamin B120.7. mu.g/100 g, nicotinic acid (nicotinamide) 2mg/100g, pantothenic acid 8mg/100g, folic acid 26. mu.g/100 g, vitamin C160 mg/100g, biotin 9. mu.g/100 g), minerals (iron 4mg/100g, zinc 13mg/100g, calcium 95mg/100g, magnesium 9mg/100g, copper 150. mu.g/100 g, manganese 80. mu.g/100 g), 250mg/100g of sodium, 98mg/100g of potassium, 230mg/100g of chlorine, 13 mu g/100g of selenium, 125 mu g/100g of iodine and 110 mu g/100g of phosphorus) and water to 100 g.
The casein composition is selected from casein and sodium caseinate.
Preferably, the carbohydrate composition is selected from maltodextrins.
Preferably, the further composition is selected from linseed oil powder.
The preparation method comprises the following steps:
(1) and (4) preparing the materials according to the formula.
(2) Homogenizing under 30 MPa.
(3) Sterilizing at 125 deg.C for 6 s. .
(4) And (6) filling.
Example 2
A nutritional emulsion composition and a preparation method thereof, wherein the weight of each component is as follows: casein composition 1.5 g, carbohydrate composition 6g, fat composition 6g, vitamins (vitamin A80. mu.g/100 g, vitamin D3. mu.g/100 g, vitamin E9 mg. alpha. -TE/100g, vitamin K8. mu.g/100 g, vitamin B10.1mg/100 g, vitamin B20.1mg/100 g, vitamin B60.1mg/100 g, vitamin B120.1. mu.g/100 g, nicotinic acid (nicotinamide) 0.6mg/100g, pantothenic acid 0.8mg/100g, folic acid 7.2. mu.g/100 g, vitamin C100 mg/100g, biotin 3. mu.g/100 g), minerals (iron 3mg/100g, zinc 12mg/100g, calcium 35mg/100g, magnesium 6mg/100g, copper 120. mu.g/100 g, manganese 90. mu.g/100 g, 6mg/100g of sodium, 50mg/100g of potassium, 1900mg/100g of chlorine, 8 mug/100 g of selenium, 96 mug/100 g of iodine and 110 mug/100 g of phosphorus) and water are added until the total weight is 100 g.
The casein composition is selected from calcium caseinate and sodium caseinate.
Preferably, the carbohydrate composition is selected from maltodextrins.
Preferably, the further composition is selected from soybean oil.
The preparation method comprises the following steps:
(1) and (4) preparing the materials according to the formula.
(2) Homogenizing under 35 MPa.
(3) Sterilizing at 136 deg.C for 5 s. .
(4) And (6) filling.
Example 3
A nutritional emulsion composition and a preparation method thereof, wherein the weight of each component is as follows: casein composition 1.5 g, carbohydrate composition 6g, fat composition 6g, vitamins (vitamin A80. mu.g/100 g, vitamin D3. mu.g/100 g, vitamin E9 mg. alpha. -TE/100g, vitamin K8. mu.g/100 g, vitamin B10.1mg/100 g, vitamin B20.1mg/100 g, vitamin B60.1mg/100 g, vitamin B120.1. mu.g/100 g, nicotinic acid (nicotinamide) 0.6mg/100g, pantothenic acid 0.8mg/100g, folic acid 7.2. mu.g/100 g, vitamin C100 mg/100g, biotin 3. mu.g/100 g), minerals (iron 3mg/100g, zinc 12mg/100g, calcium 35mg/100g, magnesium 6mg/100g, copper 120. mu.g/100 g, manganese 90. mu.g/100 g, 6mg/100g of sodium, 50mg/100g of potassium, 1900mg/100g of chlorine, 8 mug/100 g of selenium, 96 mug/100 g of iodine and 110 mug/100 g of phosphorus) and water are added until the total weight is 100 g.
The casein composition is selected from calcium caseinate and casein.
Preferably, the carbohydrate composition is selected from maltodextrins.
Preferably, the other composition is selected from vegetable fat powder, whey protein powder.
The preparation method comprises the following steps:
(1) and (4) preparing the materials according to the formula.
(2) Homogenizing under 40 MPa.
(3) Sterilizing at 130 deg.C for 10 s. .
(4) And (6) filling.
Comparative example 1
A nutritional emulsion composition and its preparation method are provided, wherein the weight number of each component is the same as that in example 1.
The casein composition is selected from whey protein powder.
Preferably, the carbohydrate composition is selected from example 1 as such.
Preferably, the other compositions are selected from example 1 as such.
The preparation method comprises the following steps:
same as in example 1.
Comparative example 2
A nutritional emulsion composition and a preparation method thereof, wherein the weight of each component is as follows: same as in example 2.
The casein composition is selected from the same as in example 2.
Preferably, the carbohydrate composition is selected from the same as in example 2.
Preferably, the other composition is selected from the same as example 2.
The preparation method comprises the following steps:
(1) and (4) preparing the materials according to the formula.
(2) Homogenization, the homogenization pressure was the same as in example 2.
(3) The sterilization was carried out at the same temperature and for 249 seconds as in example 2.
(4) And (6) filling.
Comparative example 3
A nutritional emulsion composition and a preparation method thereof, wherein the weight of each component is as follows: a nutritional emulsion composition and a preparation method thereof, wherein the weight of each component is as follows: same as in example 3.
The casein compositions are selected from the same as in example 3.
Preferably, the carbohydrate compositions are selected from the same of example 3.
Preferably, the other compositions are selected from example 3 as such.
The preparation method comprises the following steps:
(2) and (4) preparing the materials according to the formula.
(3) Homogenization, the homogenization pressure was the same as in example 3.
(3) Sterilization was carried out at 179 ℃ for the same time as in example 3.
(4) And (6) filling.
The results obtained by the inventive examples 1, 2, 3 and comparative examples 1, 2, 3 are as follows:
item Example 1 Example 2 Example 3 Comparative example 1 Comparative example 2 Comparative example 3
Presence or absence of precipitation Is free of Is free of Is free of Flocculent precipitate Flocculent precipitate Flocculent precipitate
Colour(s) Milk white Milk white Milk white Milk white Light brown Light brown
Whether or not there is lump formation Is free of Is free of Is free of More lumpy A little agglomerates into blocks Slightly agglomeratingBlock shape
Examples 1, 2, 3 the resulting products were milky white, free of sediment and lumps. While the products of comparative examples 1, 2 and 3 were all precipitated and agglomerated by changing the new formulation and parameters.
By comparison of examples, the product obtained by the invention has greatly improved quality and stability due to reasonable formula and improved process parameters.
The above detailed description section specifically describes the analysis method according to the present invention. It should be noted that the above description is only for the purpose of helping those skilled in the art better understand the method and idea of the present invention, and not for the limitation of the related contents. The present invention may be appropriately adjusted or modified by those skilled in the art without departing from the principle of the present invention, and the adjustment and modification also fall within the scope of the present invention.

Claims (9)

1. The nutrient emulsion composition is in a liquid state, and the weight of each component is as follows: 1.01-14.9g of casein composition, 4.6-15.9 g of carbohydrate composition, 1-19 g of other compositions, vitamins (vitamin A40-250 mug/100 g, vitamin D1-6.3 mug/100 g, vitamin E more than or equal to 4.1mg alpha-TE/100 g, vitamin K more than or equal to 2.4 mug/100 g, vitamin B1 more than or equal to 0.03mg/100g, vitamin B2 more than or equal to 0.03mg/100g, vitamin B6 more than or equal to 0.03mg/100g, vitamin B12 more than or equal to 0.11 mug/100 g, nicotinic acid (nicotinamide) more than or equal to 0.31mg/100g, pantothenic acid more than or equal to 0.2mg/100g, folic acid more than or equal to 3.2 mug/100 g, vitamin C more than or equal to 51.5mg/100g, biotin more than or equal to 1.1 mug/100 g), minerals (iron 1-6.3mg/100g, zinc 2.42 mg/100g, vitamin C more than or equal to 1.42 mg/100g, Calcium is more than or equal to 25mg/100g, magnesium is more than or equal to 3mg/100g, copper is 11-310 mug/100 g, manganese is 4.8-175 mug/100 g, sodium is more than or equal to 1mg/100g, potassium is more than or equal to 11mg/100g, chlorine is less than or equal to 1200mg/100g, selenium is 1.1-42 mug/100 g, iodine is more than or equal to 45 mug/100 g, phosphorus is more than or equal to 52 mug/100 g), and water is added to 100 g.
2. The nutritional emulsion composition and the preparation method thereof according to claim 1, wherein the casein composition is selected from one or more of casein, sodium caseinate and calcium caseinate.
3. The nutritional emulsion composition and the preparation method thereof according to claim 1, wherein the carbohydrate composition is selected from one or more of maltodextrin, starch sugar, polydextrose, inulin, glucose, resistant dextrin, isomaltooligosaccharide, fructo-oligosaccharide, galacto-oligosaccharide, lactose and corn syrup solids.
4. The nutritional emulsion composition and the preparation method thereof according to claim 1, wherein the other composition is selected from one or more of whole milk powder, fresh milk, skim milk powder, soy protein isolate, concentrated whey protein powder, desalted whey protein powder, rice protein, fish oil powder, soybean oil (powder), sunflower oil (powder), linseed oil (powder), rapeseed oil (powder), perilla seed oil (powder), palm oil (powder), vegetable fat powder, amino acids, docosahexaenoic acid, arachidonic acid, beta-hydroxy-beta-methylbutyrate, beta-glucan, taurine, L-carnitine, inositol, choline, chromic agent, molybdenum agent, fluorine agent, probiotic bacteria, and dietary fiber.
5. The nutritional emulsion composition and the method of making according to claim 1 wherein the nutritional emulsion composition has a PH of 4.7 to 8.9.
6. A nutritional emulsion composition and a preparation method thereof are characterized in that the particle size of the nutritional emulsion composition is 0.1-150 mu m.
7. A nutritional emulsion composition and its preparation method are characterized by homogenizing and sterilizing.
8. A nutritional emulsion composition and method of manufacture according to claim 7 wherein said homogenization pressure is between 10 MPa and 180 MPa.
9. The nutritional emulsion composition and the preparation method thereof according to claim 7, wherein the sterilization is carried out at a temperature of 112 ℃ and 159 ℃ for 3-119 seconds.
CN202010970701.3A 2020-09-15 2020-09-15 Nutritional emulsion composition and preparation method thereof Pending CN112042945A (en)

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CN109674038A (en) * 2017-10-19 2019-04-26 江苏正大丰海制药有限公司 A kind of oral complete nutritional composition
CN110074397A (en) * 2019-04-03 2019-08-02 上海奥医生物医药科技有限公司 A kind of upgrowth and development of children tailored version clinical nutrition formula and preparation method thereof
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