CN112220046A - Compound nutrition enhancer containing seleno-carrageenan and preparation method thereof - Google Patents
Compound nutrition enhancer containing seleno-carrageenan and preparation method thereof Download PDFInfo
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- CN112220046A CN112220046A CN202011177206.3A CN202011177206A CN112220046A CN 112220046 A CN112220046 A CN 112220046A CN 202011177206 A CN202011177206 A CN 202011177206A CN 112220046 A CN112220046 A CN 112220046A
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- carrageenan
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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
- A23L33/15—Vitamins
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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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
- A23L33/16—Inorganic salts, minerals or trace elements
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- 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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a compound nutrition enhancer containing seleno-carrageenan and a preparation method thereof. The compound nutrition enhancer containing the seleno-carrageenan comprises the following components in parts by mass: selenized carrageenan oligosaccharide: 0.01-1 part, vitamin E: 0.01-3 parts of an iron agent: 0.01-1 part, and maltodextrin: 15-25 parts of starch: 1-2 parts of soluble soybean polysaccharide: 0.2-1 part. The selenocarrageenan oligosaccharide is easier to be absorbed in vivo, so that the bioavailability is improved; the selenocarrageenan, the vitamin E and the iron are mutually cooperated to play an obvious synergistic role. The preparation method comprises the following steps: (1) degrading the seleno-carrageenan into oligosaccharides with relatively small molecular weight; (2) adding vitamin E and ferralia; (3) uniformly mixing maltodextrin, starch and soluble soybean polysaccharide in proportion, and adding the mixture into the solution obtained in the step (2); (4) homogenizing in a homogenizing tank; (5) and (4) carrying out spray drying on the homogenized mixture. The method has simple operation, uniform mixing of the components and high quality of the final product.
Description
Technical Field
The invention relates to a compound nutrition enhancer for pastry products or baking products, in particular to a compound nutrition enhancer containing seleno-carrageenan and a preparation method thereof.
Background
Selenium is listed as one of 15 daily dietary nutrients by the Chinese nutritional society in 1988, is one of indispensable trace elements for life activities of human beings and animals, has important effects of enhancing the oxidation resistance and the immune function of the human beings and the animals and the like, can improve the activity of superoxide dismutase (SOD), is helpful for removing free radicals in the bodies and enhancing the oxidation resistance. Selenium deficiency can cause keshan disease, Kaschin-Beck disease and cardiovascular disease. According to the survey of the dietary structure of urban residents in China, the daily intake of adults of selenium is 20-30 micrograms, which is far from the daily intake of 50-250 micrograms recommended by the Chinese academy of nutrition, so that experts advocate selenium supplement and improve the selenium intake of residents. Seleno-carrageenan is a polysaccharide organic selenium nutrition enhancer, also known as selenate polysaccharide. The genotoxicity test proves that the selenocarrageenan has no mutagenic action, genotoxicity and teratogenic action, and has no subchronic toxicity after long-term repeated application; has the advantages of safe eating, no antagonism with other medicines, no contraindication in food, and the like, and is an ideal selenium nutrition enhancer in food.
Iron element is one of essential elements constituting human body, iron deficiency affects health and development of human body, the most significant effect is iron deficiency anemia, and the investigation of world health organization shows that about 50% of girls, 20% of adult women and 40% of pregnant women suffer from iron deficiency anemia. The iron supplement is a process of supplementing a proper amount of inorganic iron or organic iron compound which is necessary and additionally supplemented for a human body through food or special nutritional agents so as to supplement iron elements to achieve the purposes of building the body and preventing or treating diseases in an auxiliary way.
At present, complex food nutritional agents are increasingly recognized and valued by people, and the problem to be solved urgently is how to develop a complex nutritional enhancer, so that people can supplement selenium and iron elements through daily food supplement to achieve the dual functions of selenium supplement and iron supplement, and meanwhile, the preparation proportion of each component is scientifically and reasonably controlled, the synergistic effect among the components is improved, the absorption is promoted, and various nutritional ingredients and auxiliary materials with different properties are uniformly mixed to form the complex food nutritional agent.
Disclosure of Invention
Aiming at the problems, the invention aims to provide a compound nutrition enhancer containing seleno-carrageenan, which is used for supplementing beneficial elements such as selenium and iron to human bodies and improving the immunity of the human bodies, has the advantages of easier in-vivo absorption of selenium and iron components, high bioavailability, higher safety and avoidance of excessive use, and simultaneously has the advantages of uniform mixing of all components and mutual synergy among the components to promote absorption and synergism.
The invention also aims to provide a preparation method of the compound nutrition enhancer containing the seleno-carrageenan, which has the advantages of simple operation, uniform mixing of the components and high product quality.
The invention degrades the macromolecule selenocarrageenan into small-segment oligosaccharide which is easier to be absorbed by the body, thus improving the bioavailability; the selenized carrageenan, the vitamin E and the ferralia are compounded, so that the safety is further improved, and the excessive use is avoided; besides playing important physiological functions, the vitamin E is added with the selenium at the same time, so that the absorption of the selenium can be promoted, and the vitamin E and the selenium complement each other to cooperate with the antioxidation and the anti-stress effects of the selenium; the iron and the vitamin E are compounded to promote the accumulative absorption of the iron and increase the iron content; meanwhile, the addition of the selenocarrageenan and the iron agent can also play a role in mutual synergy and absorption promotion.
In the compound nutrition enhancer, the selenocarrageenan, the maltodextrin, the starch, the soluble soybean polysaccharide and the iron agent are all powder, the VE is fat-soluble vitamin and is in a liquid state, and objects with different properties are difficult to be uniformly mixed, so the preparation method adopts the steps of homogenizing the components and then utilizing the spray drying technology to prepare the compound nutrition enhancer.
The specific technical scheme of the invention is as follows:
a compound nutrition enhancer containing seleno-carrageenan is characterized by comprising the following components in parts by mass: selenized carrageenan oligosaccharide: 0.01-1 part, vitamin E: 0.01-3 parts of an iron agent: 0.01-1 part.
The compound nutrition enhancer also comprises the following components in parts by mass: maltodextrin, 2: 15-25 parts of starch: 1-2 parts of soluble soybean polysaccharide: 0.2-1 part.
The molecular weight of the selenocarrageenan oligosaccharide is 600-2000.
The ferralia is one or more of ferrous sulfate, ferrous gluconate, ferrous fumarate, ferric ammonium citrate, ferric citrate, and ferric pyrophosphate.
A preparation method of a compound nutrition enhancer containing seleno-carrageenan comprises the following steps:
(1) preparing selenized carrageenan oligosaccharide: degrading the selenocarrageenan into oligosaccharide with relatively small molecular weight by an ultrasonic-assisted enzymolysis method;
(2) adding compound components: adding vitamin E and an iron agent into the selenocarrageenan oligosaccharide solution in the step (1);
(3) adding spray drying auxiliary materials: uniformly mixing maltodextrin, starch and soluble soybean polysaccharide in proportion, and adding the mixture into the solution obtained in the step (2);
(4) homogenizing: homogenizing the components of step (3) in a homogenizing tank;
(5) spray drying: and (3) carrying out spray drying on the homogenized mixture, controlling the air inlet temperature to be 100-300 ℃, the air outlet temperature to be 40-100 ℃ and the feeding rate to be 15-35L/h, thus obtaining the final compound nutrition enhancer containing the seleno-carrageenan.
In the step (1), the mass percentage of selenium in the selenocarrageenan is 2% -3%; the mass ratio of the selenocarrageenan to the water is (0.01-1): 200; the preparation for enzymolysis is carrageenase selenide, the enzymolysis reaction temperature is 10-40 ℃, the reaction time is 1-6 hours, and the pH value is 5-8; the ultrasonic-assisted enzymolysis method comprises the step of further performing ultrasonic degradation on reaction liquid after the enzymolysis reaction is finished, wherein ultrasonic treatment is performed for 10-80 min, the ultrasonic power is 100-400W, and the ultrasonic temperature is 5-50 ℃.
In the step (2), the ferralia is one or a mixture of ferrous sulfate, ferrous gluconate, ferrous fumarate, ferric ammonium citrate, ferric citrate and ferric pyrophosphate. The weight ratio of the iron agent to the water = (0.01-1): 200, and the weight ratio of the vitamin E to the water = (0.01-3): 200.
In the step (3), the addition mass ratio of the spray drying auxiliary materials is maltodextrin to starch to soluble soybean polysaccharide to water = (15-25): (1-2): 0.2-1): 200.
The spray dust collection rate in the invention is defined as: spray collection rate = powder mass/(homogeneous liquid solid content + auxiliary material addition) 100% after spray drying.
The invention has the advantages that:
1. the enzyme utilized by the invention is seleno-carrageenase, and has stronger pertinence, more specificity and higher efficiency compared with the degradation action of k-carrageenase, L-carrageenase, lambda-carrageenase and other complex enzymes mentioned in other documents. The method for preparing the selenocarrageenan oligosaccharide by using ultrasonic-assisted enzymatic degradation has mild reaction conditions, is simple and convenient, is green and environment-friendly, and is specific and efficient.
2. Selenium and vitamin E are essential trace elements of human and animals, have the functions of resisting oxidation and enhancing immunity, and can play a synergistic role by adding, and the vitamin E can promote the absorption of selenium; meanwhile, the vitamin E also has a promoting effect on the absorption of the iron agent, the selenocarrageenan and the iron agent also have a synergistic effect, and the selenocarrageenan, the vitamin E and the iron are added in the invention, so that the three substances are mutually synergistic and can play an obvious synergistic effect.
3. The soluble soybean polysaccharide is water-soluble dietary cellulose prepared by performing enzymolysis extraction, separation, refining, sterilization, drying and other processes on bean dregs obtained in the process of preparing and separating soybean protein or bean curd, has lower viscosity compared with other biological polysaccharides, and has the characteristics of dispersibility, stability, emulsibility, adhesiveness and the like. The soluble soybean polysaccharide is applied in spray drying, which is beneficial to ensuring the powder collection rate of spraying, the spraying yield can reach more than 86 percent, the product is advanced to the industrial level, the product quality is improved, and the product waste is avoided.
4. And homogenizing before spraying, wherein firstly, oily vitamin E is fully scattered to form a buried state with other materials, and secondly, all the materials are uniformly mixed, so that the finished product after spray drying is more uniform.
Drawings
FIG. 1 is a graph showing the effect of the amount of soluble soybean polysaccharide added on the collection rate and the water content.
Detailed Description
In order that the technical means for carrying out the invention may be readily understood, the invention is further illustrated by the following specific examples in combination with comparative examples.
Example 1: synergistic effect of selenocarrageenan, vitamin E and ferralia
Test site: qingdao flatness smooth-going farm
50 laying hens which are healthy, have similar body weight and similar laying performance are selected and randomly divided into 5 groups of 10 laying hens. The test period was 6 weeks, each group was fed basal diet, and other additions were made according to table 1:
TABLE 1 feeding methods of each group
| Group of | 1 | 2 | 3 | 4 | 5 |
| Feeding method | Without addition | Adding seleno-carrageenan | Adding ferrous sulfate | Adding seleno-carrageenan and ferrous sulfate | Adding seleno carrageenan, ferrous sulfate and vitamin E |
The addition amount is as follows: 2mg/kg of selenocarrageenan (calculated by selenium), 300mg/kg of ferrous sulfate (calculated by iron) and 60mg/kg of vitamin E.
After the test is finished, 6 chickens are randomly selected from each group, and the content of selenium and iron in blood is detected. The test results are shown in table 2:
TABLE 2 selenium and iron content in the blood of the layers
| 1 | 2 | 3 | 4 | 5 | |
| Selenium content in blood (ug/ml) | 0.125 | 0.324 | 0.126 | 0.391 | 0.443 |
| Iron content in blood (ug/ml) | 7.64 | 8.11 | 15.89 | 18.73 | 20.31 |
The following conclusions are drawn from the test results:
1. compared with the group without addition, the group 2 added with the selenocarrageenan has obviously increased selenium content in the group 1 blood, the group 3 added with the ferrous sulfate has obviously increased iron content in the group 1 blood, and simultaneously, compared with the group 4 added with the selenocarrageenan and the ferrous sulfate, the group 2 blood added with the selenocarrageenan has obviously increased selenium content, and compared with the group 3 blood, the group has obviously increased iron content, which indicates that the separately added selenocarrageenan and the ferrous sulfate have the function of supplementing respective beneficial elements, and the two substances are added simultaneously, so that the synergistic effect of simultaneously promoting absorption gain is achieved.
2. The 5 th group is added with the seleno-carrageenan, the ferrous sulfate and the vitamin E, and the selenium content and the iron content in the blood of the laying hens are obviously increased compared with those in the 4 th group, which shows that the vitamin E can promote the absorption of selenium and the cumulative absorption of iron in the body.
Example 2: influence of soluble soybean polysaccharide addition on spray drying powder collection rate
Test site: qingdao Pengyang bioengineering Co Ltd
The main equipment is as follows: LGZ-25 spray dryer (Dongshi spray granulation drying machinery factory)
Mixing 0.1 part of seleno-carrageenan (with the selenium content of 2%) and 200 parts of purified water, obtaining a mixed solution through the steps (1) and (2), adding 20 parts of maltodextrin and 1.5 parts of starch into the mixed solution, respectively adding a certain amount of soluble soybean polysaccharide according to the conditions in the step (5), spraying according to the conditions in the step (5), and observing the influence of the addition amount of the soluble soybean polysaccharide on the powder obtaining rate and the water content.
TABLE 3 influence of soluble soybean polysaccharide addition on flour-collecting rate and water content
| Soluble soybean polysaccharide (parts) | Powder collection rate/%) | Water content/%) |
| 0 | 84.62 | 3.79 |
| 0.2 | 86.59 | 3.55 |
| 0.5 | 89.64 | 3.41 |
| 1.0 | 86.37 | 3.62 |
| 1.5 | 84.82 | 3.79 |
As can be seen from fig. 1 and table 3, as the addition amount ratio of the soluble soybean polysaccharide increases, the spray powder collection rate increases first and then decreases, and when the addition amount of the soluble soybean polysaccharide is 0.5 parts, the maximum value is reached, and meanwhile, the moisture content of the finished product is also the lowest; when the addition amount of the soluble soybean polysaccharide is 0.2-1 part, the powder collection rate of spraying reaches over 86%. This shows that the soluble soybean polysaccharide has the effect of improving the powder collection rate as the spraying auxiliary material in cooperation with maltodextrin and starch.
Example 3: preparation method of compound nutrition enhancer containing seleno-carrageenan
(1) Preparing selenized carrageenan oligosaccharide: dissolving 0.1 part of selenocarrageenan with the selenium content of 2% into 200 parts of purified water, degrading the selenocarrageenan into oligosaccharide with relatively small molecular weight by using an ultrasonic-assisted enzymolysis method, degrading the selenocarrageenan for 4 hours at the temperature of 25 ℃ and under the condition of pH of 6, further performing ultrasonic degradation on reaction liquid after the enzymatic degradation reaction is finished, and performing ultrasonic treatment for 60 minutes at the ultrasonic power of 200 and the ultrasonic temperature of 30 ℃;
(2) adding compound components: adding 0.06 part of vitamin E and 0.3 part of ferrous sulfate into the selenocarrageenan oligosaccharide solution in the step (1);
(3) adding spray drying auxiliary materials: uniformly mixing 21 parts of maltodextrin, 1.2 parts of starch and 0.6 part of soluble soybean polysaccharide according to a proportion, and adding the mixture into the solution obtained in the step (2);
(4) homogenizing: homogenizing the components of step (3) in a homogenizing tank;
(5) spray drying: and (3) spray-drying the homogenized mixture, controlling the air inlet temperature to be 200 ℃, the air outlet temperature to be 100 ℃ and the feeding rate to be 20L/h, thus obtaining the final compound nutrition enhancer containing the seleno-carrageenan.
Example 4: results of trial eating by people
30 patients are tracked, and the 30 patients have low immunity at ordinary times and can catch a cold every season or when the temperature changes greatly. After the patients eat the pastry or baked products added with the compound nutrition enhancer in the embodiment 3 every day, the body resistance is obviously improved after 1-2 months, and the number of cold times is reduced or the cold is basically not caused when the seasons change. The selenium content and the iron content in blood are obviously improved by blood drawing detection, the patients are averagely divided into three groups of 10 persons, and the detection results of each group are shown in table 3.
TABLE 3 selenium and iron content in human blood
| Common person (control group) | Group A | Group B | Group C | |
| Selenium content in blood (ug/ml) | 0.035 | 0.211 | 0.294 | 0.332 |
| Iron content in blood (mg/l) | 0.94 | 1.11 | 1.09 | 1.42 |
Population test results (section):
1. when a certain person in Lu, a man or a Shandong person goes through sales work, due to the nature of work, the man or the Shandong person has diseases such as fatty liver, diabetes and the like, has low immunity and often has cold, and after the pastry product added with the compound nutrition enhancer is eaten every day, the fatty liver and the diabetes are controlled, and the cold-taking frequency is obviously reduced.
2. Somebody Sun, female, Shandong, because of age reasons, the body resistance declines, and the cold is easy to catch as soon as the weather changes, and after eating the pastry or baking product added with the product every day, the body is light and fast, and the cold is not too much.
3. Certain Korean, female and Shandong people often sit for a long time, and due to large working pressure, the immunity is low and the people are weak all over the body, after eating the pastry or baking product added with the product every day, the immunity of the body is obviously improved, the body is also strong, and the face color is ruddy.
4. The disease of cancer cured by Wang in a certain place, male and Shandong people is low in body resistance and easy to catch cold, and after the pastry or baked product added with the product is eaten every day, the body is light and quick, and the number of times of catching cold is reduced.
The conclusion can be drawn from the blood detection result and the test of the crowd, and the product has the functions of supplementing selenium and iron and beneficial elements and can improve the body resistance.
Those skilled in the art will appreciate that modifications, additions and substitutions are possible, without departing from the scope of the invention as disclosed in the accompanying claims.
Claims (10)
1. A compound nutrition enhancer containing seleno-carrageenan is characterized by comprising the following components in parts by mass: selenized carrageenan oligosaccharide: 0.01-1 part, vitamin E: 0.01-3 parts of an iron agent: 0.01-1 part.
2. The compound nutrition enhancer of claim 1, which is characterized by further comprising the following components in parts by mass: maltodextrin, 2: 15-25 parts of starch: 1-2 parts of soluble soybean polysaccharide: 0.2-1 part.
3. The compound nutrition enhancer as claimed in claim 1, wherein the molecular weight of the seleno-carrageenan oligosaccharide is 600-2000.
4. The compound nutrition enhancer as claimed in claim 1, wherein the iron agent is one or more of ferrous sulfate, ferrous gluconate, ferrous fumarate, ferric ammonium citrate, ferric citrate, and ferric pyrophosphate.
5. The preparation method of the compound nutrition enhancer containing selenocarrageenan according to claim 1, which is characterized by comprising the following steps:
(1) preparing selenized carrageenan oligosaccharide: degrading the selenocarrageenan into oligosaccharide with relatively small molecular weight by an ultrasonic-assisted enzymolysis method;
(2) adding compound components: adding vitamin E and an iron agent into the selenocarrageenan oligosaccharide solution in the step (1);
(3) adding spray drying auxiliary materials: uniformly mixing maltodextrin, starch and soluble soybean polysaccharide in proportion, and adding the mixture into the solution obtained in the step (2);
(4) homogenizing: homogenizing the components of step (3) in a homogenizing tank;
(5) spray drying: and (3) carrying out spray drying on the homogenized mixture, controlling the air inlet temperature to be 100-300 ℃, the air outlet temperature to be 40-100 ℃ and the feeding rate to be 15-35L/h, thus obtaining the final compound nutrition enhancer containing the seleno-carrageenan.
6. The preparation method of the compound nutrition enhancer containing the selenocarrageenan according to claim 5, wherein in the step (1), the selenium content in the selenocarrageenan is 2-3% by mass.
7. The preparation method of the compound nutrition enhancer containing the selenocarrageenan according to claim 5, wherein the mass ratio of the selenocarrageenan to the water is (0.01-1): 200.
8. The preparation method of the compound nutrition enhancer containing selenocarrageenan according to claim 5, which is characterized in that in the step (1), the preparation for enzymolysis is selenocarrageenan enzyme, the temperature of the enzymolysis reaction is 10-40 ℃, the reaction time is 1-6 h, and the pH value is 5-8; the ultrasonic-assisted enzymolysis method comprises the step of further performing ultrasonic degradation on reaction liquid after the enzymolysis reaction is finished, wherein ultrasonic treatment is performed for 10-80 min, the ultrasonic power is 100-400W, and the ultrasonic temperature is 5-50 ℃.
9. The preparation method of the compound nutrition enhancer containing the seleno-carrageenan according to claim 5, wherein the weight ratio of the iron agent to the water = (0.01-1): 200, and the weight ratio of the vitamin E to the water = (0.01-3): 200 are added in the step (1).
10. The preparation method of the compound nutrition enhancer containing seleno-carrageenan according to claim 5, wherein in the step (3), the spray drying auxiliary materials are added according to the mass ratio of maltodextrin to starch to soluble soybean polysaccharide to water = (15-25): (1-2): (0.2-1): 200.
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