CN112641090A - High-energy-density high-protein full-nutrition milk and preparation method thereof - Google Patents
High-energy-density high-protein full-nutrition milk and preparation method thereof Download PDFInfo
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- CN112641090A CN112641090A CN202011507901.1A CN202011507901A CN112641090A CN 112641090 A CN112641090 A CN 112641090A CN 202011507901 A CN202011507901 A CN 202011507901A CN 112641090 A CN112641090 A CN 112641090A
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- vitamin
- parts
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- sodium
- oil
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- 235000013336 milk Nutrition 0.000 title claims abstract description 43
- 239000008267 milk Substances 0.000 title claims abstract description 43
- 210000004080 milk Anatomy 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- 239000000839 emulsion Substances 0.000 claims abstract description 56
- 239000000843 powder Substances 0.000 claims abstract description 51
- 235000015097 nutrients Nutrition 0.000 claims abstract description 37
- 235000016709 nutrition Nutrition 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 21
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 13
- 239000000194 fatty acid Substances 0.000 claims abstract description 13
- 229930195729 fatty acid Natural products 0.000 claims abstract description 13
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims description 69
- 239000007788 liquid Substances 0.000 claims description 45
- 230000001954 sterilising effect Effects 0.000 claims description 45
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 44
- 238000003756 stirring Methods 0.000 claims description 44
- 235000018102 proteins Nutrition 0.000 claims description 41
- 102000004169 proteins and genes Human genes 0.000 claims description 41
- 108090000623 proteins and genes Proteins 0.000 claims description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- 238000010008 shearing Methods 0.000 claims description 35
- NLKNQRATVPKPDG-UHFFFAOYSA-M potassium iodide Chemical compound [K+].[I-] NLKNQRATVPKPDG-UHFFFAOYSA-M 0.000 claims description 33
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims description 31
- 239000012071 phase Substances 0.000 claims description 27
- 238000004659 sterilization and disinfection Methods 0.000 claims description 27
- 239000003921 oil Substances 0.000 claims description 24
- 235000019198 oils Nutrition 0.000 claims description 24
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 22
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 22
- 229910052757 nitrogen Inorganic materials 0.000 claims description 22
- PUZPDOWCWNUUKD-UHFFFAOYSA-M sodium fluoride Chemical compound [F-].[Na+] PUZPDOWCWNUUKD-UHFFFAOYSA-M 0.000 claims description 22
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 22
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 claims description 20
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- 239000000725 suspension Substances 0.000 claims description 19
- VYGQUTWHTHXGQB-FFHKNEKCSA-N Retinol Palmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C VYGQUTWHTHXGQB-FFHKNEKCSA-N 0.000 claims description 18
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- 239000003381 stabilizer Substances 0.000 claims description 17
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 claims description 16
- 238000005303 weighing Methods 0.000 claims description 16
- 239000007864 aqueous solution Substances 0.000 claims description 15
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 14
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- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 claims description 13
- 235000002639 sodium chloride Nutrition 0.000 claims description 13
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 claims description 12
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 12
- 108010046377 Whey Proteins Proteins 0.000 claims description 12
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 12
- 235000021119 whey protein Nutrition 0.000 claims description 12
- 229910021555 Chromium Chloride Inorganic materials 0.000 claims description 11
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- 229920002774 Maltodextrin Polymers 0.000 claims description 11
- ABSPRNADVQNDOU-UHFFFAOYSA-N Menaquinone 1 Natural products C1=CC=C2C(=O)C(CC=C(C)C)=C(C)C(=O)C2=C1 ABSPRNADVQNDOU-UHFFFAOYSA-N 0.000 claims description 11
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- 102000007544 Whey Proteins Human genes 0.000 claims description 11
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 11
- 239000001506 calcium phosphate Substances 0.000 claims description 11
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- 229960001231 choline Drugs 0.000 claims description 11
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 claims description 11
- QSWDMMVNRMROPK-UHFFFAOYSA-K chromium(3+) trichloride Chemical compound [Cl-].[Cl-].[Cl-].[Cr+3] QSWDMMVNRMROPK-UHFFFAOYSA-K 0.000 claims description 11
- BVTBRVFYZUCAKH-UHFFFAOYSA-L disodium selenite Chemical compound [Na+].[Na+].[O-][Se]([O-])=O BVTBRVFYZUCAKH-UHFFFAOYSA-L 0.000 claims description 11
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 11
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 11
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- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 11
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- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 claims description 11
- MBWXNTAXLNYFJB-NKFFZRIASA-N phylloquinone Chemical compound C1=CC=C2C(=O)C(C/C=C(C)/CCC[C@H](C)CCC[C@H](C)CCCC(C)C)=C(C)C(=O)C2=C1 MBWXNTAXLNYFJB-NKFFZRIASA-N 0.000 claims description 11
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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
- A23L33/40—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
- 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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- Engineering & Computer Science (AREA)
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- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
The invention belongs to the technical field of food, and discloses high-energy-density high-protein full-nutrition milk and a preparation method thereof. The compound high-energy-density high-protein total nutrient milk contains 90-95% of phospholipid, 1-5% of monoglyceride and 1-5% of lauric acid monoglyceride, and meanwhile, the invention also discloses a preparation method of the total nutrient powder containing the compound emulsifier and having special medical application. The compound emulsifier provided by the invention can improve the stability and uniformity of the emulsion in the preparation process of the full-nutrition powder, improve the floating phenomenon of fat after homogenization, ensure that the emulsion can be recovered by oscillation after centrifugation, and does not delaminate after standing for 10 hours, thereby ensuring the stability of the emulsion before homogenization and spray drying in the preparation process of the full-nutrition powder; the total nutrient powder formula provided by the invention has high-quality animal and plant proteins, reasonable fatty acid collocation and comprehensive nutrition, and can be prepared into total nutrient formula powder for special medical purposes through a complete process.
Description
Technical Field
The invention belongs to the technical field of formula foods for special medical purposes, and particularly relates to a high-energy-density high-protein full-nutrition milk and a preparation method thereof.
Background
The food with special medical application (hereinafter referred to as special medical food) has important effects on the aspects of nutrition and dietary supplement of people with limited food intake, digestive absorption disorder, metabolic disorder or specific disease states. The total nutrient formula food for special medical purposes contains all nutrients required by human bodies, can be used as a single nutrient source meeting the nutritional requirements of target groups, can also be used as a dietary nutrient supplement, and is the most widely clinically applied food at home and abroad at present. The special medical food has a huge number of people, has half a century of application history abroad, and is widely applied to developed countries such as European countries, America, Canada, Australia, New Zealand, Japan and the like. Currently, the market size of global specialist food is approximately 560 to 640 billion yuan, growing at a rate of 6% per year. Wherein, the market scale of North America is 270-300 million yuan, and the acceleration rate is 3%; the market scale of Europe is 130-150 million yuan, and the speed is increased by 5%; the market scale of the sun and the south is 100 hundred million to 120 hundred million yuan, and the acceleration rate is 7 percent; in 2019, the scale of the special medical food industry in China reaches 45.2 hundred million yuan, the total nutrient food of the special medical food accounts for 66.98 percent, the total nutrient food of specific diseases accounts for 31.48 percent, and the non-total nutrient food accounts for 1.5 percent. The total nutrient food accounts for half of the share of the whole special medical market and is the variety with the largest demand in special medical food. Wherein the full nutritional milk has started to be used clinically in developed countries in the 70 s of the 20 th century. In china, full nutritional emulsions have been in use for over 30 years. The hospital products are mainly liquid dosage forms from the analysis of special medical product sales. The liquid preparation is more convenient to use and better in effect than powder preparation, and is the development trend of future enteral nutrition. After the serious stress state, the organism metabolic rate of the hospitalized severe patients is obviously increased, and a series of metabolic disorders appear. The average weight loss is 0.5-1.0 kg/d, the phenomenon that the organism nutrition status is rapidly reduced and malnutrition (weight loss is more than or equal to 10%) occurs is a common phenomenon of severe patients, and the phenomenon becomes an independent factor to influence the prognosis of critical patients. Although the ordinary full-nutrition liquid product of the special medical food has the functions of improving the state of a patient and accelerating recovery, the occurrence ratio of insufficient protein supplement is still high. Clinical studies have shown that insufficient nutrient intake and negative protein energy balance are associated with the occurrence of malnutrition and blood-borne infections and directly affect the prognosis of critically ill patients.
High energy density high protein whole nutrient milk is an emulsion formulation of a whole nutrient product of special medical food, which is very common in clinical application at home and abroad, and the American society for enteral and parenteral nutrition (A.S.P.E.N.) and Severe medicine (SCCM) guidelines for implementing and evaluating nutrition support therapy for severe adult patients (2016) recommend high energy density formulations for patients requiring liquid limitation, and suggest that the energy density is set to 1.5-2.0 kcal/ml. All overseas major special medical enterprises have high-energy-density high-protein full-nutrition emulsion series products. No related emulsion special medicine products are approved at home, and the only approved special medicine full-nutrition emulsion product, namely the optimal diet and the optimal energy density are 1.2kcal/ml, the protein energy supply ratio is 13.5 percent, and the emulsion belongs to the category of high-energy density and high-protein emulsion products. The energy density of the high-energy-density high-protein total nutrient milk is 1.5-2.0kcal/ml, so that sufficient energy supply is ensured, and auxiliary liquid is limited. The research shows that: compared with an equal-density nutritional formula (1.0kcal/mL), the high-density nutritional formula can increase the daily caloric intake of ICU patients and reduce the 90-day fatality rate, the high-protein formula can provide sufficient protein content, the protein energy supply ratio is 20-30%, the decomposition and the synthesis of net protein are reduced, the potential and the occurred malnutrition state is improved, and the complications are prevented and treated. However, the high-energy density high-protein total nutrient milk has high protein content, the protein is a key factor for the instability of the total nutrient milk system, and the acid-base property, mineral elements and sterilization conditions of the total nutrient milk have great influence on the protein, so that the protein is denatured, flocculated and precipitated.
A patent application in 2008 of netherlands new diesia "high energy liquid enteral nutritional composition-CN 200880125339.7, 2008-12-05" which invented a high energy and high protein liquid nutritional enteral composition comprising collagen and caseinate, said composition having an energy density of at least 2.0 kcal/ml. A patent "high protein liquid enteral nutritional composition-CN 102083329 a, 2009-03-12" in 2009, new diesia, the netherlands invented a shelf stable liquid enteral composition for providing nutrition as a supplement or as a complete nutrition, containing high protein content of unhydrolyzed globular proteins, in particular whey proteins. The compositions taught by the above patents contain high levels of protein, fat, dietary fiber and carbohydrate, but lack the human body's essential vitamins and minerals, are not full nutrition foods, and cannot be used as a single source of nutrients. The two patents adopt pasteurization, which is a sterilization method invented by french scientist pasteur, and low-temperature sterilization at about 72-85 ℃. The method can kill harmful flora in the product, and can well preserve nutrient substances and pure taste, but has the defect of short shelf life (7-8 days is recommended). The special medical food is mainly sold in pharmacy and pharmacy in the forms of doctor nutrition prescriptions and medical insurance products, the purchasing process of the hospital and the pharmacy is long, and if the shelf life of the special medical food is only 7-8 days, the special medical food cannot meet the requirements of special medical sales channels at all.
Disclosure of Invention
The invention aims to provide high-energy-density high-protein full-nutrition emulsion and a preparation method thereof, and solves the problems that the high-energy-density high-protein full-nutrition emulsion has short shelf life and cannot meet the special medical sales channel.
In order to solve the technical problems, the invention adopts the following technical scheme:
a method for preparing high energy density high protein whole nutrient milk uses colloid mill to emulsify and embed protein and fish oil in advance.
The high energy density and high protein total nutrient emulsion contains various vitamins and minerals with the unit content higher than that of common total nutrient milk by 1.5-2.0 times. Hart (1919) believes that the differences in thermal stability of milk are mainly due to differences in salt content in milk, with reasonable values for Ca, Mg for phosphate, citrate, from which milk stability decreases, with low stability milk often due to the presence of excess Ca, Mg. Increased calcium salt and decreased thermal stability (in this case Ca)2+Increasing concentration, increasing ccp (calcium caseinate), decreasing PH). When 0.005mol/L calcium chloride is added into the milk, casein can be coagulated after heating, and the higher the heating temperature is, the less calcium chloride is needed for coagulation of the milk. Four different caseins in milk, each alphas1-CN、αs2-CN, β -CN and κ -CN in proportions of 37%, 10%, 35% and 12% of total casein, respectively. At all temperatures, in the presence of calcium ions, alphas1-CNB and αs1CNC insoluble, when Ca2+Alpha at a concentration of more than 4mmol/Ls1-CNB and αs1CNC formation of coarse precipitates, αs2CN is insoluble. beta-CN can be dissolved in higher concentration below 18 DEG CCa of degree2+Concentration (0.4 mol/L); when the temperature is higher than 18 ℃, the solubility of beta-CN is greatly reduced, even 4mmol/L Ca2+It is also insoluble.
The invention reduces the influence of calcium magnesium phosphate on the stability of protein and increases the stability of colostrum by using a colloid mill and a method for emulsifying and embedding protein and fish oil in advance. After embedding, substances such as compound minerals and the like are added, the salt content rises rapidly, but the protein and fish oil cannot be influenced because the protein and the fish oil are emulsified and embedded, so that the invention can simultaneously ensure high protein content and high mineral content in an emulsion system, and ensure comprehensive nutrition of target people.
Preferably, the method comprises the following steps:
A. preparing an oil powder mixture: uniformly stirring mono-diglycerol fatty acid ester, soybean oil, rapeseed oil and medium-chain triglyceride, pouring liquid phospholipid, casein, whey protein and fish oil into a preparation tank, uniformly mixing, setting the gap between a stator and a rotor of a colloid mill to be 0.005-0.01 mm, and performing two-time colloid milling on the mixture to obtain an oil-powder mixture;
B. preparing an aqueous phase liquid: uniformly stirring water and inulin, resistant starch, maltodextrin, tricalcium phosphate, chromium chloride, copper gluconate, potassium iodide, ferric pyrophosphate, light magnesium oxide, manganese sulfate, sodium molybdate, potassium citrate, sodium selenite, zinc gluconate, sodium fluoride, sodium chloride, sodium citrate, vitamin A palmitate, vitamin D, vitamin E dry powder, vitamin K1 dry powder, vitamin B1 thiamine hydrochloride, vitamin B2 riboflavin, vitamin B6 pyridoxine hydrochloride, vitamin C sodium ascorbate, pantothenic acid, biotin, folic acid, nicotinamide, vitamin B12, choline, sodium carboxymethylcellulose and microcrystalline cellulose to obtain an aqueous phase-liquid mixture;
C. preparing a stabilizer aqueous solution: uniformly stirring water, carrageenan and xanthan gum to obtain a stabilizer aqueous solution;
D. preparing primary emulsion: mixing and emulsifying the oil powder mixture and the water phase-liquid mixture, and then pouring the stabilizer aqueous solution into the mixture to complete emulsification to obtain primary emulsion;
E. homogenizing and sterilizing: homogenizing the primary emulsion to obtain a suspension, and then sterilizing;
F. filling and post-sterilization: and (3) filling the suspension into a sealed container, sealing the container, and performing post-sterilization on the sealed container to obtain the high-energy-density high-protein full-nutrition milk.
Preferably, the method comprises the following steps:
A. preparing an oil powder mixture: adding the mono-diglycerol fatty acid ester, the soybean oil, the rapeseed oil and the medium chain triglyceride into an oil phase cylinder, heating to 50-70 ℃, uniformly stirring, pouring into a preparation tank, reducing the temperature to 35-45 ℃, then pouring the liquid phospholipid, the casein, the whey protein and the fish oil into the preparation tank, uniformly mixing, setting the gap between a stator and a rotor of a colloid mill to be 0.005-0.01 mm, and performing two times of colloid milling on the mixture to obtain an oil powder mixture;
B. preparing an aqueous phase liquid: adding water to an aqueous phase tank at a temperature set between 35-45 ℃, weighing the inulin, the resistant starch, the maltodextrin, the tricalcium phosphate, the chromium chloride, the copper gluconate, the potassium iodide, the ferric pyrophosphate, the light magnesium oxide, the manganese sulfate, the sodium molybdate, the potassium citrate, the sodium selenite, the zinc gluconate, the sodium fluoride, the sodium chloride, the sodium citrate, the vitamin A palmitate, the vitamin D, the vitamin E dry powder, the vitamin K1 dry powder, the vitamin B1 thiamine hydrochloride, the vitamin B2 riboflavin, the vitamin B6 pyridoxine hydrochloride, the vitamin C sodium ascorbate, the pantothenic acid, the biotin, the folic acid, the nicotinamide, the vitamin B12, the choline, the sodium carboxymethylcellulose sodium, Uniformly stirring the mixture in the tank at 3000-7000 rpm to obtain the aqueous phase liquid mixture;
C. preparing a stabilizer aqueous solution: adding the carrageenan and the xanthan gum into a liquid preparation tank, stirring with water at 50-70 ℃, and uniformly stirring at 3000-7000 rpm to obtain the stabilizer aqueous solution;
D. preparing primary emulsion: adding the oil-powder mixture obtained in the step A into the water-phase liquid mixture obtained in the step B, stirring at 3000-7000 rpm for 5-10 min, then adding the stabilizer water solution obtained in the step D, and stirring at 3000-7000 rpm for 5-10 min to obtain primary emulsion;
E. homogenizing primary emulsion: homogenizing the primary emulsion obtained in the step D for 2-5 times under the homogenizing pressure of 200-800 bar to obtain a suspension, sterilizing at 138-141 ℃ for 3-10 seconds, cooling to 20-40 ℃ after sterilization, and then sending into a finished product tank;
F. canning and sterilizing: and (3) filling the suspension in the finished product tank into a 100-500 ml glass bottle or a sealed bag through a filling machine, sealing, placing the sealed glass bottle or sealed bag into a rotary sterilizer for post-sterilization, and sterilizing at the sterilization temperature of 115-125 ℃ for 10-30 minutes to obtain the high-energy-density high-protein total nutrient milk.
The device abrasion is easily caused by the excessively small clearance between the stator and the rotor of the colloid mill; and if the gap is too large, the prepared molecular particles have large particle size, the emulsification effect is poor, and the protection on fish oil and protein is weak. It is found through continuous trial and error that setting 0.005-0.01 mm is the preferred choice.
Preferably, in the steps a, B, C and D, the stirring is performed using a shear or a stirrer.
Preferably, the steps B, C, D, E and F are carried out under the protection of nitrogen.
The high-energy-density high-protein full-nutrient milk is obtained by the preparation method of the high-energy-density high-protein full-nutrient milk.
Preferably, the high-energy-density high-protein whole nutrient milk comprises the following components in percentage by mass: 0.2-0.5 part of mono-diglycerol fatty acid ester, 20-40 parts of soybean oil, 3-5 parts of rapeseed oil, 10-20 parts of medium-chain triglyceride, 1-10 parts of liquid phospholipid, 90-120 parts of casein, 0-30 parts of whey protein, 2-4 parts of fish oil, 10-15 parts of inulin, 10-15 parts of resistant starch, 170-200 parts of maltodextrin and 10 parts of tricalcium phosphate 912-3～1135*10-3Portion, chromium chloride 48 x 10-6～72*10-60.93X 10 parts of copper gluconate-3～1.14*10-3Portion, potassium iodide 0.096 x 10-3～0.144*10-318.9 x 10 portions of ferric pyrophosphate-3～23.1*10-3Light magnesium oxide 270 x 10-3-330*10-3Portions, manganese sulfate 3.4 x 10-3～4.8*10-3Sodium molybdate 79.95 x 10-6～120*10-61.86-2.27 parts of potassium citrate and 63.6 x 10 parts of sodium selenite-6～95.4*10-6Zinc gluconate 10.1 x 10-3～12.4*10-3Sodium fluoride 1.04 x 10-3～1.56*10-31.05 to 1.3 parts of sodium chloride, 0.24 to 1.31 parts of sodium citrate and 9.63 to 10 parts of vitamin A palmitate-4～12.8*10-4Portion, vitamin D18.07 x 10-6～24.15*10-6Portions, vitamin E dry powder 35 x 10-3～47*10-3Portions, vitamin K1 dry powder 100 x 10-6～150*10-6Portions, vitamin B1 thiamine hydrochloride 4.38 x 10-3～5.85*10-3Portion, vitamin B2 riboflavin 3.63 x 10-3～4.85*10-3Portions, vitamin B6 pyridoxine hydrochloride 3.62 x 10-3～4.84*10-3Portion, vitamin C sodium ascorbate 270 x 10-3～360*10-311.7-16.86 x 10 parts of pantothenic acid-3Portion, biotin 75.6 x 10-6～109.2*10-60.51X 10 portions of folic acid-3～0.74*10-3Parts, niacinamide 15.78 x 10-3～21.06*10-3Portions, vitamin B124.53 x 10-6～6.55*10-6Portion, choline 524.47 x 10-3～641.02*10-31.2-6.26 parts of sodium carboxymethylcellulose, 0.06-0.25 part of microcrystalline cellulose, 0.12-0.38 part of carrageenan, 0.12-0.38 part of xanthan gum and 650-750 parts of water.
Preferably, the medium chain triglycerides comprise caprylic/capric triglyceride.
Preferably, the energy density is higher than 1.5-2.0kcal/ml, the protein content is 7.5-9.5 g/100ml, and the energy supply ratio of the protein is 20-30%.
In order to ensure certain stability, the commercial nutritional emulsion usually adopts a means of reducing the protein content, and the energy of the nutritional emulsion is more originated from oil and fat substances and is not beneficial to the health of target people. After severe stress state of a patient in severe hospital, the body metabolic rate is obviously increased, and a series of metabolic disorders appear. The average weight loss is 0.5-1.0 kg/d, the phenomenon that the organism nutrition status is rapidly reduced and malnutrition (the weight loss is more than or equal to 10%) occurs is a common phenomenon of severe patients and becomes an independent factor influencing the prognosis of critical patients. The total nutrient liquid product of the special medical food can help patients to improve the nutritional state and accelerate recovery, but the clinical data show that the occurrence proportion of insufficient protein supplement is still high. Insufficient nutrient intake and negative protein energy balance are associated with the occurrence of malnutrition and blood-borne infections and directly affect the prognosis of critically ill patients. At present, no approved special medical liquid product with high energy density and high protein exists, and the lower protein content (2.7-4.8 g/100ml) and energy supply ratio (13-16% E) in the standard formula can not completely meet the higher protein requirement and/or other nutrient requirement of patients with high metabolic disease states. The invention provides a high-energy-density high-protein full nutritional emulsion which can be used as a single nutritional source, has the energy density of 1.5-2.0kcal/ml, contains high-content protein (7.5-9.5 g/100ml), has the energy supply ratio of 20-30 percent, fat, dietary fiber, carbohydrate, compound vitamin and compound mineral substances, and can prolong the shelf life of the high-energy-density high-protein full nutritional emulsion by a process, so that the phenomenon of unqualified product appearance properties such as emulsion breaking, layering or precipitation and the like can not occur in the shelf life even if a moist heat sterilization process is used for the product.
Compared with the prior art, the implementation of the invention has the following beneficial effects:
1. the invention uses colloid mill to emulsify and embed protein and fish oil in advance, which not only avoids the influence of high content calcium, magnesium ion and phosphate on protein in the emulsion, but also avoids the oxidative decomposition of fish oil, and can add the compound vitamin mineral substance into the high energy density high protein full nutrition emulsion system, so that the emulsion simultaneously contains high content protein, fat, dietary fiber, carbohydrate, compound vitamin and compound mineral substance. The product obtained by the process is very stable even after being subjected to a high-temperature and long-time damp-heat sterilization process (sterilization is carried out for 10-30 minutes at the temperature of 115-125 ℃), the shelf life of the emulsion can reach 18 months or more, and the problems that the high-energy-density high-protein full-nutrition emulsion is short in shelf life and cannot meet special medical sales channels are solved.
2. The invention provides a high-energy-density high-protein full nutritional emulsion which can be used as a single nutritional source, has the energy density of 1.5-2.0kcal/ml, contains high-content protein, has the protein energy supply ratio of 20-30%, contains fat, dietary fiber, carbohydrate, compound vitamin and compound mineral substances, and can prolong the quality guarantee period of the high-energy-density high-protein full nutritional emulsion by a process, so that the phenomenon of unqualified appearance properties of products such as demulsification, delamination or precipitation and the like can not occur in the quality guarantee period even if a moist heat sterilization process is used for the products.
Drawings
FIG. 1 is a schematic view of the process of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be further described in detail with reference to the following specific examples.
Example 1
A high-energy density high-protein total nutrient milk comprises the following steps:
1. preparing an oil powder mixture: weighing 0.35g of mono-diglycerol fatty acid ester, 30g of soybean oil, 4g of rapeseed oil and 15g of caprylic/capric triglyceride (medium chain triglyceride), adding into an oil phase cylinder, heating to 60 ℃, uniformly stirring, pouring into a preparation tank, reducing the temperature to 40 ℃, weighing 5g of liquid phospholipid, 100g of casein, 15g of whey protein and 3g of fish oil, pouring into the preparation tank, uniformly mixing, setting the gap between a stator and a rotor of a colloid mill to be 0.008mm, and performing two-time colloid mill on the mixture to obtain an oil-powder mixture.
2. Preparing an aqueous phase liquid: adding 620ml of water into a water phase tank, setting the temperature at 40 ℃, weighing 16g of inulin, 15g of resistant starch, 185g of maltodextrin, 1032mg of tricalcium phosphate, 53 mu g of chromium chloride, 1.03mg of copper gluconate, 0.125mg of potassium iodide, 21.9mg of ferric pyrophosphate, 300mg of light magnesium oxide, 3.95mg of manganese sulfate, 96.3 mu g of sodium molybdate, 2.07g of potassium citrate, 88.2 mu g of sodium selenite, 11.5mg of zinc gluconate, 1.23mg of sodium fluoride, 1.15g of sodium chloride, 0.95g of sodium citrate, 1.18mg of vitamin A palmitate, 21.12 mu g of vitamin D, 41mg of vitamin E dry powder, 56 mu g of vitamin K1 dry powder, 5.03mg of vitamin B1 thiamine hydrochloride, 4.68mg of vitamin B32 riboflavin, 4.36 mg of vitamin B36 pyridoxine hydrochloride, 4.34mg of vitamin C sodium ascorbate, 300mg of pantothenic acid (D-2.65 mg), 13.63 mg of calcium pantothenate, 2.93 mg of vitamin B, 2mg of nicotinamide, 2mg of vitamin B, 4.18 mg of vitamin B palmitate, vitamin C, vitamin D3 mg of vitamin D3 mg, 583.4mg of choline (choline bitartrate), 4.36g of sodium carboxymethylcellulose and 0.13g of microcrystalline cellulose, and the mixture in the tank is uniformly stirred by a shearing machine/stirring machine with the shearing speed/rotating speed of 5000 rpm. This step is fully nitrogen protected.
3. Preparing primary emulsion: and (3) adding the oil-powder mixture obtained in the step (1) into the water phase tank obtained in the step (2), and shearing/stirring for 8min at the shearing/rotating speed of 5000 rpm. 0.30g of carrageenan and 0.26g of xanthan gum are added into a liquid preparation tank, and the mixture is sheared/stirred by 80ml of water with the temperature of 60 ℃, and the shearing speed/the rotating speed of a shearing machine/a stirring machine is 5000 rpm. Pouring the stabilizer aqueous solution into a water phase tank, and shearing/stirring at a shear speed/rotation speed of 5000rpm for 8min to obtain primary emulsion. This step is fully nitrogen protected.
4. Homogenizing primary emulsion: the emulsified mixture was homogenized 3 times at a homogenization pressure of 500 bar. Sterilizing the homogenized mixture at 140 deg.C for 6 s, cooling the suspension to 30 deg.C, and transferring into finished product tank. This step is fully nitrogen protected.
5. Canning and sterilizing: the suspension in the finished cans is filled into 250ml glass bottles or sealed bags by a filling machine under the protection of nitrogen and sealed. And (3) placing the sealed glass bottle or the sealed bag into a rotary sterilizer for sterilization, and sterilizing for 15 minutes at the sterilization temperature of 120 ℃.
Example 2
A high-energy density high-protein total nutrient milk comprises the following steps:
1. preparing an oil powder mixture: weighing 0.5g of mono-diglycerol fatty acid ester, 40g of soybean oil, 5g of rapeseed oil and 20g of caprylic/capric triglyceride (medium chain triglyceride), adding into an oil phase cylinder, heating to 70 ℃, uniformly stirring, pouring into a preparation tank, cooling to 45 ℃, weighing 10g of liquid phospholipid, 120g of casein, 30g of whey protein and 4g of fish oil, pouring into the preparation tank, uniformly mixing, setting the gap between a stator and a rotor of a colloid mill to be 0.01mm, and performing two-time colloid mill on the mixture to obtain an oil-powder mixture.
2. Preparing an aqueous phase liquid: adding 650ml water into water phase tank, setting temperature at 45 deg.C, weighing inulin 15g, resistant starch 15g, maltodextrin 200g, tricalcium phosphate 1135mg, chromium chloride 72 μ g, copper gluconate 1.14mg, potassium iodide 0.144mg, ferric pyrophosphate 23.1mg, light magnesium oxide 330mg, manganese sulfate 4.8mg, sodium molybdate 120 μ g, potassium citrate 2.27g, sodium selenite 95.4 μ g, zinc gluconate 12.4mg, sodium fluoride 1.56mg, sodium chloride 1.3g, sodium citrate 0.24g, vitamin A palmitate 1.28mg, vitamin D24.15 μ g, vitamin E dry powder 47mg, vitamin K1 dry powder 15 μ g, vitamin B1 thiamine hydrochloride 5.85mg, vitamin B2 riboflavin 4.85mg, vitamin B6 pyridoxine hydrochloride 4.84mg, vitamin C sodium ascorbate 360mg, pantothenic acid (D-86.86 mg), calcium pantothenate 0.21 μ g, vitamin B126.55 μ g, vitamin B2.06 mg, nicotinamide 126.55 μ g, vitamin B2.06 mg, 641.02mg of choline (choline bitartrate), 6.26g of sodium carboxymethylcellulose and 0.25g of microcrystalline cellulose, and the mixture in the tank is stirred uniformly by a shearing/stirring machine with the shearing speed/rotation speed of 7000 rpm. This step is fully nitrogen protected.
3. Preparing primary emulsion: and (3) adding the oil-powder mixture obtained in the step (1) into the water phase tank obtained in the step (2), and shearing/stirring at the shearing speed of 7000rpm for 5 min. 0.38g of carrageenan and 0.38g of xanthan gum are added into a liquid preparation tank, and the mixture is sheared/stirred by 100ml of water with the temperature of 70 ℃, and the shearing speed/the rotating speed of a shearing machine/a stirring machine is 7000 rpm. Pouring the stabilizer aqueous solution into a water phase tank, shearing/rotating at 7000rpm for 5min to obtain colostrum. This step is fully nitrogen protected.
4. Homogenizing primary emulsion: the emulsified mixture was homogenized 2 times at a homogenization pressure of 800 bar. Sterilizing the homogenized mixture at 141 deg.C for 3 s, cooling the suspension to 40 deg.C, and transferring into finished product tank. This step is fully nitrogen protected.
5. Canning and sterilizing: the suspension in the finished cans is filled into 500ml glass bottles or sealed bags by a filling machine under the protection of nitrogen and sealed. And (3) placing the sealed glass bottle or the sealed bag into a rotary sterilizer for sterilization, and sterilizing for 10 minutes at the sterilization temperature of 125 ℃.
Example 3
A high-energy density high-protein total nutrient milk comprises the following steps:
1. preparing an oil powder mixture: weighing 0.2g of mono-diglycerol fatty acid ester, 20g of soybean oil, 3g of rapeseed oil and 10g of caprylic/capric triglyceride (medium chain triglyceride), adding into an oil phase cylinder, heating to 50 ℃, uniformly stirring, pouring into a preparation tank, reducing the temperature to 35 ℃, weighing 1g of liquid phospholipid, 90g of casein, 0g of whey protein and 2g of fish oil, pouring into the preparation tank, uniformly mixing, setting the gap between a stator and a rotor of a colloid mill to be 0.005mm, and performing two-time colloid mill on the mixture to obtain an oil-powder mixture.
2. Preparing an aqueous phase liquid: 600ml of water is added into a water phase tank, the temperature is set to 35 ℃, 10g of inulin, 10g of resistant starch, 170g of maltodextrin, 912mg of tricalcium phosphate, 48 mu g of chromium chloride, 0.93mg of copper gluconate, 0.096mg of potassium iodide, 18.9mg of ferric pyrophosphate, 270mg of light magnesium oxide, 3.4mg of manganese sulfate, 79.95 mu g of sodium molybdate, 1.86g of potassium citrate, 63.6 mu g of sodium selenite, 10.1mg of zinc gluconate, 1.04mg of sodium fluoride, 1.05g of sodium chloride, 1.31g of sodium citrate, 0.96mg of vitamin A palmitate, 36 mu g of vitamin D, 35mg of vitamin E dry powder, 100 mu g of vitamin K1 dry powder, 4.38mg of vitamin B1 thiamine hydrochloride, 3.63mg of vitamin B2 riboflavin, 3.57 mg of vitamin B6 pyridoxine hydrochloride, 3.62mg of vitamin C sodium ascorbate, 270mg of pantothenic acid (D-270 mg), 11.7mg of calcium pantothenate, 0.15 mg of vitamin B, 7.51 mg of vitamin B, 7mg of nicotinamide, 11.15 mg of vitamin B, 9mg of vitamin B and vitamin C, 524.47mg of choline (choline bitartrate), 1.2g of sodium carboxymethylcellulose and 0.06g of microcrystalline cellulose, and the mixture in the tank is uniformly stirred by a shearing/stirring machine with the shearing speed/rotating speed of 3000 rpm. This step is fully nitrogen protected.
3. Preparing primary emulsion: and (3) adding the oil-powder mixture obtained in the step (1) into the water phase tank obtained in the step (2), and shearing/stirring for 10min at the shear speed of 3000 rpm. 0.12g of carrageenan and 0.12g of xanthan gum are added into a liquid preparation tank, and the mixture is sheared/stirred by 50ml of water with the temperature of 50 ℃, and the shearing speed/the rotating speed of a shearing machine/a stirring machine is 3000 rpm. Pouring the stabilizer aqueous solution into a water phase tank, and shearing/stirring at a shear speed of 3000rpm for 10min to obtain primary emulsion. This step is fully nitrogen protected.
4. Homogenizing primary emulsion: the emulsified mixture was homogenized 5 times at a homogenization pressure of 200 bar. Sterilizing the homogenized mixture at 138 deg.C for 10 s, cooling the suspension to 20 deg.C, and transferring into finished product tank. This step is fully nitrogen protected.
5. Canning and sterilizing: the suspension in the finished cans is filled into 100ml glass bottles or sealed bags by a filling machine under the protection of nitrogen and sealed. And (3) placing the sealed glass bottle or the sealed bag into a rotary sterilizer for post-sterilization, and sterilizing for 30 minutes at the sterilization temperature of 115 ℃.
Comparative example 1
A total nutrient milk, which comprises the following steps:
1. preparing an oil powder mixture: weighing 0.35g of mono-diglycerol fatty acid ester, 30g of soybean oil, 4g of rapeseed oil and 15g of caprylic/capric triglyceride (medium chain triglyceride), adding into an oil phase cylinder, heating to 60 ℃, uniformly stirring, cooling to 40 ℃, weighing 5g of liquid phospholipid, 100g of casein, 15g of whey protein and 3g of fish oil, and uniformly mixing to obtain an oil powder mixture.
2. Preparing an aqueous phase liquid: adding 620ml of water into a water phase tank, setting the temperature at 40 ℃, weighing 16g of inulin, 15g of resistant starch, 185g of maltodextrin, 1032mg of tricalcium phosphate, 53 mu g of chromium chloride, 1.03mg of copper gluconate, 0.125mg of potassium iodide, 21.9mg of ferric pyrophosphate, 300mg of light magnesium oxide, 3.95mg of manganese sulfate, 96.3 mu g of sodium molybdate, 2.07g of potassium citrate, 88.2 mu g of sodium selenite, 11.5mg of zinc gluconate, 1.23mg of sodium fluoride, 1.15g of sodium chloride, 0.95g of sodium citrate, 1.18mg of vitamin A palmitate, 21.12 mu g of vitamin D, 41mg of vitamin E dry powder, 56 mu g of vitamin K1 dry powder, 5.03mg of vitamin B1 thiamine hydrochloride, 4.68mg of vitamin B32 riboflavin, 4.36 mg of vitamin B36 pyridoxine hydrochloride, 4.34mg of vitamin C sodium ascorbate, 300mg of pantothenic acid (D-2.65 mg), 13.63 mg of calcium pantothenate, 2.93 mg of vitamin B, 2mg of nicotinamide, 2mg of vitamin B, 4.18 mg of vitamin B palmitate, vitamin C, vitamin D3 mg of vitamin D3 mg, 583.4mg of choline (choline bitartrate), 4.36g of sodium carboxymethylcellulose and 0.13g of microcrystalline cellulose, and the mixture in the tank is uniformly stirred by a shearing machine/stirring machine with the shearing speed/rotating speed of 5000 rpm. This step is fully nitrogen protected.
3. Preparing primary emulsion: and (3) adding the oil-powder mixture obtained in the step (1) into the water phase tank obtained in the step (2), and shearing/stirring for 8min at the shearing/rotating speed of 5000 rpm. 0.30g of carrageenan and 0.26g of xanthan gum are added into a liquid preparation tank, and the mixture is sheared/stirred by 80ml of water with the temperature of 60 ℃, and the shearing speed/the rotating speed of a shearing machine/a stirring machine is 5000 rpm. Pouring the stabilizer aqueous solution into a water phase tank, and shearing/stirring at a shear speed/rotation speed of 5000rpm for 8min to obtain primary emulsion. This step is fully nitrogen protected.
4. Homogenizing primary emulsion: the emulsified mixture was homogenized 3 times at a homogenization pressure of 500 bar. Sterilizing the homogenized mixture at 140 deg.C for 6 s, cooling the suspension to 30 deg.C, and transferring into finished product tank. This step is fully nitrogen protected.
5. Canning and sterilizing: the suspension in the finished cans is filled into 250ml glass bottles or sealed bags by a filling machine under the protection of nitrogen and sealed. And (3) placing the sealed glass bottle or the sealed bag into a rotary sterilizer for sterilization, and sterilizing for 15 minutes at the sterilization temperature of 120 ℃.
Comparative example 2
A total nutrient milk, which comprises the following steps:
1. preparing an oil phase liquid: weighing 0.35g of mono-diglycerol fatty acid ester and diglycerol fatty acid ester, 30g of soybean oil, 4g of rapeseed oil and 15g of caprylic/capric triglyceride (medium chain triglyceride), adding into an oil phase cylinder, heating to 60 ℃, uniformly stirring, cooling to 40 ℃, weighing 5g of liquid phospholipid and 3g of fish oil, and uniformly mixing to obtain an oil phase liquid.
2. Preparing an aqueous phase liquid: adding 620ml of water into a water phase tank, setting the temperature at 40 ℃, weighing 100g of casein, 15g of whey protein, 16g of inulin, 15g of resistant starch, 185g of maltodextrin, 1032mg of tricalcium phosphate, 53 mu g of chromium chloride, 1.03mg of copper gluconate, 0.125mg of potassium iodide, 21.9mg of ferric pyrophosphate, 300mg of light magnesium oxide, 3.95mg of manganese sulfate, 96.3 mu g of sodium molybdate, 2.07g of potassium citrate, 88.2 mu g of sodium selenite, 11.5mg of zinc gluconate, 1.23mg of sodium fluoride, 1.15g of sodium chloride, 0.95g of sodium citrate, 1.18mg of vitamin A palmitate, 21.12 mu g of vitamin D, 41mg of vitamin E dry powder, 56 mu g of vitamin K1 dry powder, 5.03mg of vitamin B1 thiamine hydrochloride, 4.68mg of vitamin B2 riboflavin, 4.25 mg of vitamin B6 mg of hydrochloric acid, 4.34mg of pyridoxine, 56mg of vitamin C, 300mg of sodium ascorbate (calcium pantothenate), and 93.13 mg of calcium pantothenate (vitamin C), 18.65mg of nicotinamide, 125.72 mu g of vitamin B, 583.4mg of choline (choline bitartrate), 4.36g of sodium carboxymethylcellulose and 0.13g of microcrystalline cellulose, and the mixture in the tank is uniformly stirred by a shearing machine/stirring machine with the shearing speed/rotating speed of 5000 rpm. This step is fully nitrogen protected.
3. Preparing primary emulsion: and (3) adding the oil phase liquid obtained in the step (1) into the water phase tank obtained in the step (2), and shearing/stirring for 8min at the shearing/rotating speed of 5000 rpm. 0.30g of carrageenan and 0.26g of xanthan gum are added into a liquid preparation tank, and the mixture is sheared/stirred by 80ml of water with the temperature of 60 ℃, and the shearing speed/the rotating speed of a shearing machine/a stirring machine is 5000 rpm. Pouring the stabilizer aqueous solution into a water phase tank, and shearing/stirring at a shear speed/rotation speed of 5000rpm for 8min to obtain primary emulsion. This step is fully nitrogen protected.
4. Homogenizing primary emulsion: the emulsified mixture was homogenized 3 times at a homogenization pressure of 500 bar. Sterilizing the homogenized mixture at 140 deg.C for 6 s, cooling the suspension to 30 deg.C, and transferring into finished product tank. This step is fully nitrogen protected.
5. Canning and sterilizing: the suspension in the finished cans is filled into 250ml glass bottles or sealed bags by a filling machine under the protection of nitrogen and sealed. And (3) placing the sealed glass bottle or the sealed bag into a rotary sterilizer for sterilization, and sterilizing for 15 minutes at the sterilization temperature of 120 ℃.
Effect example 1
5 samples of the emulsions prepared in examples 1-3 and comparative examples 1-2 were taken respectively and stability detection was performed by a stability analyzer, which is a special study for stability, separation and consolidation of completely opaque or completely transparent emulsifiers and suspensions. By the STEP technique, the intensity of the light projection is detected in relation to time and space, the color-through-transmission through the entire sample (from bottom to top) is recorded over a preselected time, and the change in the concentration of locally dispersed particles is quantified by the reduction of the detectable incident light. The detection result can be represented by an instability index, wherein the larger the instability index is, the more unstable the sample is, and the more stable the sample is vice versa. The instability indices of the above 5 samples are shown in the following table:
| example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | |
| Instability index | 0.104 | 0.108 | 0.103 | 0.410 | 0.405 |
As can be seen from the table, the instability from high to low is comparative example 1> comparative example 2> example 1> example 3. Moreover, the instability indexes of the examples 1-3 are only about 0.1, while the instability indexes of the comparative examples are about 0.4, namely, the stability of the emulsion prepared by the process is greatly improved compared with that of the comparative examples.
The above disclosure is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the scope of the present invention, therefore, the present invention is not limited by the appended claims.
Claims (9)
1. A preparation method of a high-energy density high-protein full-nutrition milk is characterized in that a colloid mill is used for emulsifying and embedding protein and fish oil in advance.
2. The method for preparing the high energy density high protein whole nutrient milk according to claim 1, comprising the steps of:
A. preparing an oil powder mixture: uniformly stirring mono-diglycerol fatty acid ester, soybean oil, rapeseed oil and medium-chain triglyceride, pouring liquid phospholipid, casein, whey protein and fish oil into a preparation tank, uniformly mixing, setting the gap between a stator and a rotor of a colloid mill to be 0.005-0.01 mm, and performing two-time colloid milling on the mixture to obtain an oil-powder mixture;
B. preparing an aqueous phase liquid: uniformly stirring water and inulin, resistant starch, maltodextrin, tricalcium phosphate, chromium chloride, copper gluconate, potassium iodide, ferric pyrophosphate, light magnesium oxide, manganese sulfate, sodium molybdate, potassium citrate, sodium selenite, zinc gluconate, sodium fluoride, sodium chloride, sodium citrate, vitamin A palmitate, vitamin D, vitamin E dry powder, vitamin K1 dry powder, vitamin B1 thiamine hydrochloride, vitamin B2 riboflavin, vitamin B6 pyridoxine hydrochloride, vitamin C sodium ascorbate, pantothenic acid, biotin, folic acid, nicotinamide, vitamin B12, choline, sodium carboxymethylcellulose and microcrystalline cellulose to obtain an aqueous phase-liquid mixture;
C. preparing a stabilizer aqueous solution: uniformly stirring water, carrageenan and xanthan gum to obtain a stabilizer aqueous solution;
D. preparing primary emulsion: mixing and emulsifying the oil powder mixture and the water phase-liquid mixture, and then pouring the stabilizer aqueous solution into the mixture to complete emulsification to obtain primary emulsion;
E. homogenizing and sterilizing: homogenizing the primary emulsion to obtain a suspension, and then sterilizing;
F. filling and post-sterilization: and (3) filling the suspension into a sealed container, sealing the container, and performing post-sterilization on the sealed container to obtain the high-energy-density high-protein full-nutrition milk.
3. The method for preparing the high energy density high protein whole nutrient milk according to claim 2, comprising the steps of:
A. preparing an oil powder mixture: adding the mono-diglycerol fatty acid ester, the soybean oil, the rapeseed oil and the medium chain triglyceride into an oil phase cylinder, heating to 50-70 ℃, uniformly stirring, pouring into a preparation tank, reducing the temperature to 35-45 ℃, then pouring the liquid phospholipid, the casein, the whey protein and the fish oil into the preparation tank, uniformly mixing, setting the gap between a stator and a rotor of a colloid mill to be 0.005-0.01 mm, and performing two times of colloid milling on the mixture to obtain an oil powder mixture;
B. preparing an aqueous phase liquid: adding water to an aqueous phase tank at a temperature set between 35-45 ℃, weighing the inulin, the resistant starch, the maltodextrin, the tricalcium phosphate, the chromium chloride, the copper gluconate, the potassium iodide, the ferric pyrophosphate, the light magnesium oxide, the manganese sulfate, the sodium molybdate, the potassium citrate, the sodium selenite, the zinc gluconate, the sodium fluoride, the sodium chloride, the sodium citrate, the vitamin A palmitate, the vitamin D, the vitamin E dry powder, the vitamin K1 dry powder, the vitamin B1 thiamine hydrochloride, the vitamin B2 riboflavin, the vitamin B6 pyridoxine hydrochloride, the vitamin C sodium ascorbate, the pantothenic acid, the biotin, the folic acid, the nicotinamide, the vitamin B12, the choline, the sodium carboxymethylcellulose sodium, Uniformly stirring the mixture in the tank at 3000-7000 rpm to obtain the aqueous phase liquid mixture;
C. preparing a stabilizer aqueous solution: adding the carrageenan and the xanthan gum into a liquid preparation tank, stirring with water at 50-70 ℃, and uniformly stirring at 3000-7000 rpm to obtain the stabilizer aqueous solution;
D. preparing primary emulsion: adding the oil-powder mixture obtained in the step A into the water-phase liquid mixture obtained in the step B, stirring at 3000-7000 rpm for 5-10 min, then adding the stabilizer water solution obtained in the step D, and stirring at 3000-7000 rpm for 5-10 min to obtain primary emulsion;
E. homogenizing primary emulsion: homogenizing the primary emulsion obtained in the step D for 2-5 times under the homogenizing pressure of 200-800 bar to obtain a suspension, sterilizing at 138-141 ℃ for 3-10 seconds, cooling to 20-40 ℃ after sterilization, and then sending into a finished product tank;
F. canning and sterilizing: and (3) filling the suspension in the finished product tank into a 100-500 ml glass bottle or a sealed bag through a filling machine, sealing, placing the sealed glass bottle or sealed bag into a rotary sterilizer for post-sterilization, and sterilizing at the sterilization temperature of 115-125 ℃ for 10-30 minutes to obtain the high-energy-density high-protein total nutrient milk.
4. The method for producing a high energy density high protein complete nutritional milk according to claim 2 or 3, wherein in the steps A, B, C and D, the milk is stirred using a shearing machine or a stirring machine.
5. The method for preparing the high energy density and high protein complete nutritional milk according to claim 2 or 3, wherein the steps B, C, D, E and F are carried out under the protection of nitrogen.
6. A high energy density high protein whole nutrient milk obtained by the method for preparing a high energy density high protein whole nutrient milk according to claim 1.
7. The high energy density high protein whole nutrient milk of claim 6, comprising the following components by mass: 0.2-0.5 parts of mono-diglycerol fatty acid ester, 20-40 parts of soybean oil and 3 parts of rapeseed oil5 parts of medium chain triglyceride 10-20 parts, liquid phospholipid 1-10 parts, casein 90-120 parts, whey protein 0-30 parts, fish oil 2-4 parts, inulin 10-15 parts, resistant starch 10-15 parts, maltodextrin 170-200 parts, tricalcium phosphate 912X 10 parts-3～1135*10-3Portion, chromium chloride 48 x 10-6～72*10-60.93X 10 parts of copper gluconate-3～1.14*10-3Portion, potassium iodide 0.096 x 10-3～0.144*10-318.9 x 10 portions of ferric pyrophosphate-3～23.1*10-3Light magnesium oxide 270 x 10-3-330*10-3Portions, manganese sulfate 3.4 x 10-3～4.8*10-3Sodium molybdate 79.95 x 10-6～120*10-61.86-2.27 parts of potassium citrate and 63.6 x 10 parts of sodium selenite-6～95.4*10-6Zinc gluconate 10.1 x 10-3～12.4*10-3Sodium fluoride 1.04 x 10-3～1.56*10-31.05 to 1.3 parts of sodium chloride, 0.24 to 1.31 parts of sodium citrate and 9.63 to 10 parts of vitamin A palmitate-4～12.8*10-4Portion, vitamin D18.07 x 10-6～24.15*10-6Portions, vitamin E dry powder 35 x 10-3～47*10-3Portions, vitamin K1 dry powder 100 x 10-6～150*10-6Portions, vitamin B1 thiamine hydrochloride 4.38 x 10-3～5.85*10-3Portion, vitamin B2 riboflavin 3.63 x 10-3～4.85*10-3Portions, vitamin B6 pyridoxine hydrochloride 3.62 x 10-3～4.84*10-3Portion, vitamin C sodium ascorbate 270 x 10-3～360*10-311.7-16.86 x 10 parts of pantothenic acid-3Portion, biotin 75.6 x 10-6～109.2*10-60.51X 10 portions of folic acid-3～0.74*10-3Parts, niacinamide 15.78 x 10-3～21.06*10-3Portions, vitamin B124.53 x 10-6～6.55*10-6Portion, choline 524.47 x 10-3～641.02*10-31.2-6.26 parts of sodium carboxymethylcellulose, 0.06-0.25 part of microcrystalline cellulose, 0.12-0.38 part of carrageenan, 0.12-0.38 part of xanthan gum and 650-750 parts of water.
8. The high energy density, high protein nutritionally complete milk as claimed in claim 6, wherein the medium chain triglycerides comprise caprylic/capric triglyceride.
9. The high energy density high protein whole nutrient milk as claimed in claim 6, wherein the energy density is 1.5 to 2.0kcal/ml, the protein content is 7.5 to 9.5g/100ml, and the protein energy supply ratio is 20 to 30%.
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