CN113229502A - Gastrointestinal tract function conditioning dairy product and preparation method thereof - Google Patents
Gastrointestinal tract function conditioning dairy product and preparation method thereof Download PDFInfo
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- CN113229502A CN113229502A CN202110512680.5A CN202110512680A CN113229502A CN 113229502 A CN113229502 A CN 113229502A CN 202110512680 A CN202110512680 A CN 202110512680A CN 113229502 A CN113229502 A CN 113229502A
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- olive oil
- water
- maltodextrin
- gastrointestinal tract
- protein isolate
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- 235000013365 dairy product Nutrition 0.000 title claims abstract description 38
- 230000003750 conditioning effect Effects 0.000 title claims abstract description 29
- 210000001035 gastrointestinal tract Anatomy 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title abstract description 17
- 239000004006 olive oil Substances 0.000 claims abstract description 110
- 235000008390 olive oil Nutrition 0.000 claims abstract description 110
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 65
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 65
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 65
- 239000003094 microcapsule Substances 0.000 claims abstract description 48
- 239000000463 material Substances 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 238000002156 mixing Methods 0.000 claims abstract description 33
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 32
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 32
- 239000011162 core material Substances 0.000 claims abstract description 20
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 16
- 239000003381 stabilizer Substances 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- 238000003756 stirring Methods 0.000 claims description 24
- 235000013336 milk Nutrition 0.000 claims description 22
- 239000008267 milk Substances 0.000 claims description 22
- 210000004080 milk Anatomy 0.000 claims description 22
- 229920000858 Cyclodextrin Polymers 0.000 claims description 21
- 239000001116 FEMA 4028 Substances 0.000 claims description 21
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 21
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 21
- 229960004853 betadex Drugs 0.000 claims description 21
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 18
- OEUVSBXAMBLPES-UHFFFAOYSA-L calcium stearoyl-2-lactylate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O.CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O OEUVSBXAMBLPES-UHFFFAOYSA-L 0.000 claims description 18
- 239000001341 hydroxy propyl starch Substances 0.000 claims description 18
- 235000013828 hydroxypropyl starch Nutrition 0.000 claims description 18
- -1 sucrose fatty acid ester Chemical class 0.000 claims description 17
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 16
- 238000010008 shearing Methods 0.000 claims description 15
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- 229920002472 Starch Polymers 0.000 claims description 12
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- 239000008107 starch Substances 0.000 claims description 12
- 230000001804 emulsifying effect Effects 0.000 claims description 10
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 9
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 9
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 9
- 238000000265 homogenisation Methods 0.000 claims description 9
- 239000006188 syrup Substances 0.000 claims description 9
- 235000020357 syrup Nutrition 0.000 claims description 9
- 239000011668 ascorbic acid Substances 0.000 claims description 8
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- 229960005070 ascorbic acid Drugs 0.000 claims description 8
- 230000007661 gastrointestinal function Effects 0.000 claims description 8
- 238000001694 spray drying Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 238000005354 coacervation Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 229920000136 polysorbate Polymers 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims description 5
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims description 5
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims description 5
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 4
- 229920001213 Polysorbate 20 Polymers 0.000 claims description 4
- 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 4
- 239000003963 antioxidant agent Substances 0.000 claims description 4
- 230000003078 antioxidant effect Effects 0.000 claims description 4
- 235000006708 antioxidants Nutrition 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- 235000010486 polyoxyethylene sorbitan monolaurate Nutrition 0.000 claims description 4
- 239000000256 polyoxyethylene sorbitan monolaurate Substances 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 claims description 4
- KNYAZNABVSEZDS-UHFFFAOYSA-M sodium;2-octadecanoyloxypropanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C([O-])=O KNYAZNABVSEZDS-UHFFFAOYSA-M 0.000 claims description 4
- 229940083466 soybean lecithin Drugs 0.000 claims description 4
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 3
- 239000000839 emulsion Substances 0.000 claims description 2
- 230000001143 conditioned effect Effects 0.000 claims 1
- 210000001156 gastric mucosa Anatomy 0.000 abstract description 7
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- 235000010957 calcium stearoyl-2-lactylate Nutrition 0.000 description 7
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- 230000004792 oxidative damage Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 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 description 2
- 206010028813 Nausea Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
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- 238000012360 testing method Methods 0.000 description 2
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 206010067484 Adverse reaction Diseases 0.000 description 1
- 206010013700 Drug hypersensitivity Diseases 0.000 description 1
- 206010015137 Eructation Diseases 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 206010067171 Regurgitation Diseases 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000006838 adverse reaction Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 208000027687 belching Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
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- 235000006694 eating habits Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 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 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
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- 238000012545 processing Methods 0.000 description 1
- 239000003223 protective agent Substances 0.000 description 1
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- 239000008347 soybean phospholipid Substances 0.000 description 1
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- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
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- 235000019165 vitamin E Nutrition 0.000 description 1
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- 239000011709 vitamin E Substances 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- 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
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/06—Preservation of finished products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/32—Burseraceae (Frankincense family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate
- A61K9/50—Microcapsules having a gas, liquid or semi-solid filling; Solid microparticles or pellets surrounded by a distinct coating layer, e.g. coated microspheres, coated drug crystals
- A61K9/5005—Wall or coating material
- A61K9/5021—Organic macromolecular compounds
- A61K9/5036—Polysaccharides, e.g. gums, alginate; Cyclodextrin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate
- A61K9/50—Microcapsules having a gas, liquid or semi-solid filling; Solid microparticles or pellets surrounded by a distinct coating layer, e.g. coated microspheres, coated drug crystals
- A61K9/5005—Wall or coating material
- A61K9/5021—Organic macromolecular compounds
- A61K9/5052—Proteins, e.g. albumin
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/04—Drugs for disorders of the alimentary tract or the digestive system for ulcers, gastritis or reflux esophagitis, e.g. antacids, inhibitors of acid secretion, mucosal protectants
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
- B01J13/02—Making microcapsules or microballoons
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
- B01J13/02—Making microcapsules or microballoons
- B01J13/06—Making microcapsules or microballoons by phase separation
- B01J13/10—Complex coacervation, i.e. interaction of oppositely charged particles
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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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Abstract
The invention provides a gastrointestinal tract function conditioning dairy product, which comprises olive oil microcapsules, auxiliary materials, an emulsifier, a stabilizer and water; the olive oil microcapsule takes olive oil as a core material and modified maltodextrin and soybean protein isolate as wall materials to embed the core material olive oil; the mass ratio of the core material to the wall material is 1: 2-4; the mass ratio of the modified maltodextrin to the soybean protein isolate is 1: 1.5-4; it can control the release of olive oil and promote the olive oil to stably exert the drug effect so as to achieve the purpose of protecting and repairing the damaged gastric mucosa; and a method for preparing the same, comprising: preparing modified maltodextrin, wall materials, olive oil microcapsules and olive oil dairy products; the preparation method can keep the components of the dairy product in good mixing state and stable property.
Description
Technical Field
The invention relates to the technical field of conditioning dairy products, and particularly relates to a gastrointestinal tract function conditioning dairy product and a preparation method thereof.
Background
In recent years, the incidence of intestinal diseases in China is getting higher year by year and the trend of aging is appearing due to the high-fat and high-protein dietary structure, excessive working pressure and too fast life rhythm, so that the gastrointestinal tract health is more and more valued by modern people. Although some acid inhibitors, gastric mucosa protective agents, bacteriostatic agents and the like have certain curative effects on gastrointestinal tracts, the problems of high price, large toxic and side effects and the like are highlighted day by day.
Olive oil has long been known for its efficacy in protecting and repairing damaged gastric mucosa, eventually contributing to restoration of gastric function, but many difficulties have been encountered in rational use of olive oil for the following reasons: (1) the olive oil is spicy and greasy in taste, is not good in taste when being directly drunk, and can cause people to feel nausea and want to vomit; (2) some people cook by using olive oil, but Chinese people have a dietary habit that people like to eat fried dishes or stewed dishes, the cooking temperature is high, and the effective components of olive polyphenol, phytostanol ester and vitamin E in the olive oil are decomposed at high temperature, so that the effect of the olive oil is greatly reduced.
However, olive oil contains a large amount of unsaturated fatty acids and active substances, and is easily oxidized and deteriorated, thereby affecting the storage stability. In addition, liquid olive oil is difficult to meet the needs of various processing techniques.
Disclosure of Invention
The invention aims to provide a gastrointestinal tract function conditioning dairy product which can control the release of olive oil and promote the olive oil to stably exert the drug effect so as to achieve the aim of protecting and repairing the damaged gastric mucosa, and a preparation method thereof, which can keep the good mixing state and stable property of the components of the dairy product.
The embodiment of the invention is realized by the following technical scheme:
a milk product for regulating gastrointestinal function comprises oleum Olivarum microcapsule, adjuvants, emulsifier, stabilizer, and water; the olive oil microcapsule takes olive oil as a core material and modified maltodextrin and soybean protein isolate as wall materials to embed the core material olive oil; the mass ratio of the core material to the wall material is 1: 2-4; the mass ratio of the modified maltodextrin to the soybean protein isolate is 1: 1.5-4.
A preparation method of a gastrointestinal tract function conditioning milk product comprises the following steps:
s1, preparing modified maltodextrin: dissolving maltodextrin in water, adding hydroxypropyl starch, and stirring at constant temperature of 30-50 deg.C for 10-30min to obtain dispersion A; dissolving hydroxypropyl starch in water of 30-50 ℃ under the condition of stirring to obtain a solution B; slowly adding the solution B into the dispersion liquid A under the stirring state, standing for 1-2h at 0-4 ℃, centrifuging, drying, and grinding to obtain modified maltodextrin;
s2, preparing a wall material: mixing wall material modified maltodextrin and soybean protein isolate according to a ratio of 1: 1-2, adding acetic acid with a mass fraction of 10% under a stirring state to adjust the pH value to 4, then adding sucrose fatty acid ester, mixing and dissolving, standing for precipitation, and centrifuging for later use;
s3, olive oil microcapsule: mixing the wall material prepared in the S2 with olive oil, and simultaneously adding starch and beta-cyclodextrin, wherein the mass ratio of the starch to the beta-cyclodextrin is 1-3: 1; emulsifying, shearing, homogenizing under high pressure, adding the rest soybean protein isolate dropwise under high pressure homogenizing condition, performing complex coacervation for a period of time, and spray drying to obtain oleum Olivarum microcapsule;
s4, olive oil dairy: and (3) mixing the olive oil microcapsules prepared in the step (S3) with auxiliary materials in proportion, adding an emulsifier, a stabilizer and water in proportion, uniformly mixing, emulsifying, shearing, homogenizing under high pressure, sterilizing and filling to obtain a finished product.
The technical scheme of the embodiment of the invention at least has the following advantages and beneficial effects:
1. the invention carries out microencapsulation treatment on the olive oil, can reduce the oxidative damage of the external environment to the olive oil core material, controls the release of the olive oil, and promotes the olive oil to stably exert the drug effect so as to achieve the purpose of protecting and repairing the damaged gastric mucosa.
2. The invention utilizes the coagulation of the soybean protein isolate with positive electricity and the maltodextrin with negative electricity to form better microcapsules to well embed the olive oil core material; the modified maltodextrin is used for modifying, so that the soybean protein isolate is uniformly distributed in the modified maltodextrin, the modified maltodextrin is used for modifying the interface of the soybean protein isolate, the interior of the modified maltodextrin has hydrophobicity, the exterior of the modified maltodextrin has hydrophilicity, and the hydrophobic inner core of the modified maltodextrin can be used as a storage reservoir of olive oil, so that the diffusion of the olive oil is effectively prevented, the circulation time of the olive oil in the body after the dairy product is taken is prolonged, and a better slow release effect is achieved; the hydrophilic shell can be organically combined with other auxiliary materials such as water and the like, so that the stability and the solubility in vivo of the dairy component are improved.
3. The preparation method can keep the good mixing state of the components of the dairy product and the stable property, and accelerate the forming stability of the olive oil microcapsules and the slow release effect after the olive oil microcapsules enter the body by improving the shearing speed, increasing the homogenizing pressure and increasing the mean value times, adding the emulsifier and adding the auxiliary wall material.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The following is a specific description of a gastrointestinal tract function conditioning milk product and a preparation method thereof provided by the embodiments of the present invention.
A milk product for regulating gastrointestinal function comprises oleum Olivarum microcapsule, adjuvants, emulsifier, stabilizer, and water; the olive oil microcapsule takes olive oil as a core material and modified maltodextrin and soybean protein isolate as wall materials to embed the core material olive oil; the modified maltodextrin is hydroxypropyl starch doped maltodextrin; the mass ratio of the core material to the wall material is 1: 2-4; the mass ratio of the modified maltodextrin to the soybean protein isolate is 1: 1.5-4.
The invention carries out microencapsulation treatment on the olive oil, can reduce the oxidative damage of the external environment to the olive oil core material, and controls the release of the olive oil; the soybean protein isolate has good emulsifying property, surface combination and modification activity, so that the soybean protein isolate has good barrier capability to oxygen and the like, and the positively charged soybean protein isolate and negatively charged maltodextrin are condensed to form better microcapsules to well embed the olive oil core material; however, because the macromolecular substances in the maltodextrin have more same negative charges, the macromolecular substances cause mutual repulsion among molecules so as to be dispersed in the solution, the forming stability of a wall material is influenced to a certain extent, and most importantly, the embedding uniformity and the solubility of the olive oil of a core material are influenced, therefore, the inventor innovatively modifies the maltodextrin, a hydroxypropyl group is introduced on a maltodextrin molecular chain, the space between the maltodextrin molecular chains is enlarged due to the hydrophobic effect of the hydroxypropyl group, so that the soybean protein isolate can be uniformly distributed in the modified maltodextrin, after the soybean protein isolate is uniformly filled in the modified maltodextrin, the soybean protein isolate interface is modified by utilizing the modified maltodextrin, the interior of the soybean protein isolate has hydrophobicity, the exterior of the soybean protein isolate has hydrophilicity, and the hydrophobic inner core can be used as a storage of the olive oil, effectively prevent the diffusion of the olive oil, prolong the circulation time of the olive oil in the body after the milk product is taken, and achieve better slow release effect; the hydrophilic shell can be organically combined with other auxiliary materials such as water and the like, so that the stability and the solubility in vivo of the dairy component are improved.
In the embodiment, the mass ratio of the olive oil microcapsules to water is 1: 6-10; the addition amount of the auxiliary materials is 0.7-1.2% of the total mass of the olive oil microcapsules and the water; the addition amount of the emulsifier is 0.7-1.2% of the total mass of the olive oil microcapsule and the water; the addition amount of the stabilizer is 0.2-0.8% of the total mass of the olive oil microcapsule and the water.
In this embodiment, the auxiliary material includes one or more of β -cyclodextrin, maltose syrup, and citric acid.
In this embodiment, the emulsifier includes one or more of sucrose fatty acid ester, soybean lecithin, monoglyceride, pectin, sodium carboxymethylcellulose, tween, and span; the stabilizer comprises sodium stearoyl lactate and calcium stearoyl lactate, wherein the mass ratio of the sodium stearoyl lactate to the calcium stearoyl lactate is 3-7: 1.
In the embodiment, an antioxidant is further included, and the antioxidant is one or two of tert-butyl hydroquinone and ascorbic acid, so that the stability of the milk product can be improved.
A preparation method of a gastrointestinal tract function conditioning milk product comprises the following steps:
s1, preparing modified maltodextrin: dissolving maltodextrin in water, adding hydroxypropyl starch, and stirring at constant temperature of 30-50 deg.C for 10-30min to obtain dispersion A; dissolving hydroxypropyl starch in water of 30-50 ℃ under the condition of stirring to obtain a solution B; slowly adding the solution B into the dispersion liquid A under the stirring state, standing for 1-2h at 0-4 ℃, centrifuging, drying, and grinding to obtain modified maltodextrin; according to the invention, part of hydroxypropyl starch is firstly used for dissolving and dispersing maltodextrin, then part of hydroxypropyl starch is dissolved, and the dispersed maltodextrin is modified by the dissolved hydroxypropyl starch, so that the maltodextrin can be uniformly modified by the hydroxypropyl starch, and hydroxypropyl groups are introduced to the molecular chain of the maltodextrin.
S2, preparing a wall material: mixing wall material modified maltodextrin and soybean protein isolate according to a ratio of 1: 1-2, adding acetic acid with a mass fraction of 10% under a stirring state to adjust the pH value to 4, then adding sucrose fatty acid ester, mixing and dissolving, standing for precipitation, and centrifuging for later use;
s3, olive oil microcapsule: mixing the wall material prepared in the S2 with olive oil, and simultaneously adding starch and beta-cyclodextrin, wherein the mass ratio of the starch to the beta-cyclodextrin is 1-3: 1; emulsifying, shearing, homogenizing under high pressure, adding the rest soybean protein isolate dropwise under high pressure homogenizing condition, performing complex coacervation for a period of time, and spray drying to obtain oleum Olivarum microcapsule; the soybean protein isolate with positive electricity and the modified maltodextrin with negative electricity are condensed to form floccules to embed the olive oil, and emulsification, shearing and high-pressure homogenization are carried out simultaneously, so that the forming stability, integrity and dispersibility of a single olive oil microcapsule are improved, the interfacial activity of the product is more stable, and the absorption of a human body to the olive oil microcapsule in the dairy product is improved.
S4, olive oil dairy: and (3) mixing the olive oil microcapsules prepared in the step (S3) with auxiliary materials in proportion, adding an emulsifier, a stabilizer and water in proportion, uniformly mixing, emulsifying, shearing, homogenizing under high pressure, sterilizing and filling to obtain a finished product.
According to the invention, the forming stability of the olive oil microcapsule and the slow release effect after the olive oil microcapsule enters the body are accelerated by improving the shearing speed, increasing the homogenizing pressure and increasing the mean value times, adding the emulsifier and adding the auxiliary wall material.
In this example, the emulsion shear in S3 and S4: the linear velocity is 18-23 m/s, the temperature is 55-65 ℃, and the time is 15-35 min.
In the present embodiment, in the case of high-pressure homogenization in S3 and S4: the pressure is 100-120MPA and the temperature is 50-60 ℃.
In this example, in the spray drying in S3 and S4: the flow rate is 20-25ml/min, the air inlet temperature is 80-85 ℃, and the air outlet temperature is 75-80 ℃.
Example 1
A gastrointestinal function conditioning dairy product comprising:
olive oil microcapsules: 1kg, wherein: olive oil 0.2kg, modified maltodextrin: 0.2kg, soy protein isolate: 0.6 kg;
water: 9 kg;
beta-cyclodextrin, maltose syrup and citric acid: 0.07 kg;
soy lecithin, pectin, sodium carboxymethylcellulose: 0.07 kg;
sodium stearoyl lactylate and calcium stearoyl lactylate: 0.02 kg;
tert-butyl hydroquinone, ascorbic acid: 0.07 kg;
a preparation method of a gastrointestinal tract function conditioning milk product comprises the following steps:
s1, preparing modified maltodextrin: dissolving maltodextrin in water, adding hydroxypropyl starch, and stirring at constant temperature of 30 deg.C for 10min to obtain dispersion A; dissolving hydroxypropyl starch in water of 30 ℃ under the condition of stirring to obtain a solution B; slowly adding the solution B into the dispersion liquid A in a stirring state, standing for 1h at 4 ℃, centrifuging, drying and grinding to obtain the modified maltodextrin;
s2, preparing a wall material: mixing wall material modified maltodextrin and soybean protein isolate according to a ratio of 1:1, adding acetic acid with a mass fraction of 10% under stirring to adjust the pH value to 4, then adding sucrose fatty acid ester, mixing and dissolving, standing for precipitation, and centrifuging for later use;
s3, olive oil microcapsule: mixing the wall material prepared in the step S2 with olive oil and water, and simultaneously adding Tween 20, starch and beta-cyclodextrin, wherein the mass ratio of the starch to the beta-cyclodextrin is 1: 1; emulsifying and shearing at 50 deg.C under 100MPA for 5min, and homogenizing at flow rate of 20ml/min, air inlet temperature of 80 deg.C and air outlet temperature of 75 deg.C for 3 times under high pressure for 5 min; dropwise adding the rest soybean protein isolate under the high-pressure homogenization condition, performing complex coacervation for a period of time, and performing spray drying to obtain olive oil microcapsules;
s4, olive oil dairy: mixing the olive oil microcapsule prepared in the step S3 with auxiliary materials in proportion, simultaneously adding an emulsifier, a stabilizer and water in proportion, uniformly mixing, carrying out emulsification shearing and high-pressure homogenization, sterilizing and filling to obtain a finished product.
Example 2
A gastrointestinal function conditioning dairy product comprising:
olive oil microcapsules: 1kg, wherein: olive oil 0.3kg, modified maltodextrin: 0.2kg, soy protein isolate: 0.5 kg;
water: 9 kg;
beta-cyclodextrin, maltose syrup and citric acid: 0.12 kg;
sucrose fatty acid ester, soybean lecithin, span: 0.12 kg;
sodium stearoyl lactylate and calcium stearoyl lactylate: 0.08 kg;
tert-butyl hydroquinone: 0.12 kg;
a preparation method of a gastrointestinal tract function conditioning milk product comprises the following steps:
s1, preparing modified maltodextrin: dissolving maltodextrin in water, adding hydroxypropyl starch, and stirring at 50 deg.C for 30min to obtain dispersion A; dissolving hydroxypropyl starch in water of 50 ℃ under the condition of stirring to obtain a solution B; slowly adding the solution B into the dispersion liquid A in a stirring state, standing for 2 hours at the temperature of 2 ℃, centrifuging, drying and grinding to obtain the modified maltodextrin;
s2, preparing a wall material: mixing wall material modified maltodextrin and soybean protein isolate according to a ratio of 1:2, adding acetic acid with a mass fraction of 10% under stirring to adjust the pH value to 4, then adding sucrose fatty acid ester, mixing and dissolving, standing for precipitation, and centrifuging for later use;
s3, olive oil microcapsule: mixing the wall material prepared in the step S2 with olive oil and water, and simultaneously adding Tween 20, starch and beta-cyclodextrin, wherein the mass ratio of the starch to the beta-cyclodextrin is 3: 1; emulsifying and shearing at 60 deg.C under 120MPA for 5min, and homogenizing at flow rate of 25ml/min, air inlet temperature of 85 deg.C and air outlet temperature of 80 deg.C for 3 times under high pressure for 5 min; dropwise adding the rest soybean protein isolate under the high-pressure homogenization condition, performing complex coacervation for a period of time, and performing spray drying to obtain olive oil microcapsules;
s4, olive oil dairy: mixing the olive oil microcapsule prepared in the step S3 with auxiliary materials in proportion, simultaneously adding an emulsifier, a stabilizer and water in proportion, uniformly mixing, carrying out emulsification shearing and high-pressure homogenization, sterilizing and filling to obtain a finished product.
Example 3
A gastrointestinal function conditioning dairy product comprising:
olive oil microcapsules: 1kg, wherein: olive oil 0.25kg, modified maltodextrin: 0.15kg, soy protein isolate: 0.6 kg;
water: 9 kg;
beta-cyclodextrin, maltose syrup and citric acid: 0.1 kg;
sucrose fatty acid ester, tween: 0.1 kg;
sodium stearoyl lactylate and calcium stearoyl lactylate: 0.1 kg;
ascorbic acid: 0.1 kg;
a preparation method of a gastrointestinal tract function conditioning milk product comprises the following steps:
s1, preparing modified maltodextrin: dissolving maltodextrin in water, adding hydroxypropyl starch, and stirring at constant temperature of 40 deg.C for 20min to obtain dispersion A; dissolving hydroxypropyl starch in water of 40 ℃ under the condition of stirring to obtain a solution B; slowly adding the solution B into the dispersion liquid A in a stirring state, standing for 1.5h at the temperature of 3 ℃, centrifuging, drying and grinding to obtain the modified maltodextrin;
s2, preparing a wall material: mixing wall material modified maltodextrin and soybean protein isolate according to a ratio of 1:1.5, adding acetic acid with a mass fraction of 10% under a stirring state to adjust the pH value to 4, then adding sucrose fatty acid ester, mixing and dissolving, standing for precipitation, and centrifuging for later use;
s3, olive oil microcapsule: mixing the wall material prepared in the step S2 with olive oil and water, and simultaneously adding Tween 20, starch and beta-cyclodextrin, wherein the mass ratio of the starch to the beta-cyclodextrin is 2: 1; emulsifying and shearing at 50 deg.C under 110MPA for 5min, and homogenizing at flow rate of 25ml/min, air inlet temperature of 85 deg.C and air outlet temperature of 80 deg.C for 3 times under high pressure for 5 min; dropwise adding the rest soybean protein isolate under the high-pressure homogenization condition, performing complex coacervation for a period of time, and performing spray drying to obtain olive oil microcapsules;
s4, olive oil dairy: mixing the olive oil microcapsule prepared in the step S3 with auxiliary materials in proportion, simultaneously adding an emulsifier, a stabilizer and water in proportion, uniformly mixing, carrying out emulsification shearing and high-pressure homogenization, sterilizing and filling to obtain a finished product.
Comparative example 1
The present comparative example provides a gastrointestinal function-conditioning milk product, which differs from example 3 in that: olive oil 0.1kg, modified maltodextrin: 0.5kg, soy protein isolate: 0.1 kg; water: 5 kg; beta-cyclodextrin, maltose syrup and citric acid: 0.01 kg; sucrose fatty acid ester, soybean lecithin, monoglyceride, pectin, sodium carboxymethylcellulose, tween and span: 0.01 kg; sodium stearoyl lactylate and calcium stearoyl lactylate: 0.01 kg; tert-butyl hydroquinone, ascorbic acid: 0.01 kg; the preparation method was consistent with example 3.
Comparative example 2
The present comparative example provides a gastrointestinal function conditioning milk product comprising: olive oil 0.8kg, modified maltodextrin: 0.5kg, soy protein isolate: 0.1 kg; water: 9 kg; beta-cyclodextrin, maltose syrup and citric acid: 0.1 kg; sucrose fatty acid ester: 0.1 kg; sodium stearoyl lactylate and calcium stearoyl lactylate: 0.1 kg; ascorbic acid: 0.1 kg; the preparation method was consistent with example 3.
Comparative example 3
This comparative example differs from example 3 in that the olive oil is not microencapsulated, i.e. a gastrointestinal tract function conditioning milk comprising: 1kg of olive oil and 9kg of water; beta-cyclodextrin, maltose syrup and citric acid: 0.1 kg; sucrose fatty acid ester, tween: 0.1 kg; sodium stearoyl lactylate and calcium stearoyl lactylate: 0.1 kg; ascorbic acid: 0.1 kg; the preparation method was consistent with example 3.
Comparative example 4
This comparative example differs from example 3 in that: maltodextrin without modification, namely gastrointestinal tract function conditioning milk, comprises: olive oil microcapsules: 1kg, wherein: olive oil 0.25kg, maltodextrin: 0.15kg, soy protein isolate: 0.6 kg; 9kg of water; beta-cyclodextrin, maltose syrup and citric acid: 0.1 kg; sucrose fatty acid ester, tween: 0.1 kg; sodium stearoyl lactylate and calcium stearoyl lactylate: 0.1 kg; ascorbic acid: 0.1 kg; the preparation method was consistent with example 3.
Experimental example 1
1. Subject: 140 subjects, 80 males and 60 females are selected, the subjects are aged 30-50 years old, and the subjects are divided into 7 groups according to a random digital table method, wherein the 7 groups are respectively an experimental group 1, an experimental group 2, an experimental group 3, a control group 1, a control group 2, a control group 3 and a control group 4, each group of patients is 20, and compared by 7 groups of experimenters, the difference is not statistically significant and has comparability.
2. Inclusion criteria were: age 30-50 years; ② all suffer from mild gastric ulcer of different degrees due to the damaged gastric mucosa. The overall clinical presentation of the subjects was: stomach pain, fullness, belching, acid regurgitation, nausea, etc.; ③ the patient has no history of drug allergy and has not taken other drugs recently; and fourthly, the inventor and the family agree to the clinical test observation in advance, the medicine is taken in the whole course, and the doctor can make a return visit regularly.
3. The application and observation method comprises the following steps:
3.1 test drugs
The experimental groups 1 to 3 were administered with the milk products prepared in examples 1 to 3 of the present invention, respectively;
the comparison groups 1 to 4 respectively take the dairy products prepared in the comparison examples 1 to 4 of the invention;
the treatment effect and adverse reaction were recorded during the course.
3.2 test methods: the tea is drunk for 30 days continuously with 250 ml each time before breakfast and supper.
4. The evaluation standard of the curative effect is as follows:
firstly, curing: the gastrointestinal symptoms disappear completely, and the patient has no uncomfortable symptoms.
Secondly, effect is displayed: the gastrointestinal symptoms are obviously improved.
③ effective: gastrointestinal symptoms are somewhat reduced, but occasionally are less comfortable.
Fourthly, invalidation: gastrointestinal symptoms were unchanged.
The total effective rate is (cure + significant effect + effective)/total number of cases x 100%.
5. Statistics of experimental results
Statistics were compiled for a summary of results from 30 days of continuous follow-up observations from all subjects, and the results are shown in table 1:
TABLE 1 statistical table of experimental results
| Group of | Number of examples | Cure of disease | Show effect | Is effective | Invalidation | Effective rate (%) |
| Experimental group 1 | 20 | 0 | 7 | 7 | 6 | 70 |
| Experimental group 2 | 20 | 0 | 6 | 9 | 5 | 75 |
| Experimental group 3 | 20 | 0 | 5 | 8 | 7 | 65 |
| Control group 1 | 20 | 0 | 2 | 4 | 14 | 30 |
| Control group 2 | 20 | 0 | 2 | 5 | 13 | 35 |
| Control group 3 | 20 | 0 | 0 | 5 | 15 | 25 |
| Control group 4 | 20 | 0 | 0 | 6 | 14 | 30 |
As can be seen from the data in Table 1: the effective rate of patients using the milk provided by the invention can reach more than 65%, and the effective rate of patients in a control group can only reach 35% to the maximum; therefore, the dairy product provided by the invention has a good conditioning effect on gastrointestinal tracts, and can effectively improve the symptoms of gastrointestinal tract patients;
the results of comparing the experimental group with the control groups 1-2 can be found as follows: neither the dairy components of comparative example 1 nor comparative example 2 are within the scope of the examples of the invention, sufficient to demonstrate that: the components provided by the embodiment of the invention can be compounded to generate specific association, and other components can not be replaced, so that the dairy product has higher stability, and can better achieve the purpose of protecting and repairing damaged gastric mucosa.
Comparing the experimental results of the experimental group with the control group 3, it can be known that: the effective rate of the control group 3 is only 25%, and if the olive oil in the control group 3 is not microencapsulated, the olive oil is oxidized and damaged by the external environment, so that a great part of the nutritional value is lost, the effect on the gastrointestinal tract is greatly weakened, and the mouthfeel is poor.
Comparing the experimental results of the experimental group with the control group 4, it can be known that: the effective rate of the control group 4 is only 30%, and the maltodextrin in the control group 4 does not undergo modification treatment, so that the forming stability of the wall material is influenced, the microencapsulation effect of the olive oil is influenced, the embedding effect of the olive oil is not ideal, the embedding uniformity is poor, the solubility of the olive oil in the dairy product is reduced, the circulation time of the olive oil in the body after the dairy product is taken is reduced, the effect of slow release in the body cannot be exerted, and the effect of the dairy product on the gastrointestinal tract is weakened.
In conclusion, according to the dairy product and the preparation method thereof provided by the invention, the olive oil is subjected to microencapsulation treatment, so that the oxidative damage of the external environment to the olive oil core material can be reduced, and the release of the olive oil is controlled; and the wall material of the olive oil microcapsule is modified, so that the olive oil can continuously and stably exert the nutritive value and the curative effect, the circulation time of the olive oil in the body after the dairy product is taken is prolonged, a better slow release effect is achieved, the stability and the solubility of the components of the dairy product in the body are improved, and the conditioning effect of the dairy product on the gastrointestinal tract is improved.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A gastrointestinal function conditioning dairy product is characterized by comprising olive oil microcapsules, auxiliary materials, an emulsifier, a stabilizer and water; the olive oil microcapsule takes olive oil as a core material and modified maltodextrin and soybean protein isolate as wall materials to embed the core material olive oil;
the mass ratio of the core material to the wall material is 1: 2-4;
the mass ratio of the modified maltodextrin to the soybean protein isolate is 1: 1.5-4.
2. The functional conditioning dairy product for gastrointestinal tract according to claim 1, wherein the modified maltodextrin is hydroxypropyl starch doped maltodextrin.
3. The gastrointestinal tract function conditioning milk product according to claim 1, wherein the mass ratio of the olive oil microcapsules to the water is 1: 6-10; the addition amount of the auxiliary materials is 0.7-1.2% of the total mass of the olive oil microcapsules and the water; the addition amount of the emulsifier is 0.7-1.2% of the total mass of the olive oil microcapsule and the water; the addition amount of the stabilizer is 0.2-0.8% of the total mass of the olive oil microcapsule and the water.
4. The gastrointestinal tract function conditioning milk product according to claim 1, wherein the auxiliary materials comprise one or more of beta-cyclodextrin, maltose syrup and citric acid.
5. The gastrointestinal tract function conditioning dairy product of claim 1, wherein the emulsifier comprises one or more of sucrose fatty acid ester, soybean lecithin, monoglyceride, pectin, sodium carboxymethylcellulose, tween and span; the stabilizer comprises sodium stearoyl lactate and calcium stearoyl lactate, wherein the mass ratio of the sodium stearoyl lactate to the calcium stearoyl lactate is 3-7: 1.
6. The gastrointestinal function conditioning milk product according to claim 1, further comprising an antioxidant, wherein the antioxidant is one or both of tert-butyl hydroquinone and ascorbic acid.
7. A method for preparing a functional conditioned dairy product for the gastrointestinal tract according to any of claims 1 to 6, comprising the steps of:
s1, preparing modified maltodextrin: dissolving maltodextrin in water, adding hydroxypropyl starch, and stirring at constant temperature of 30-50 deg.C for 10-30min to obtain dispersion A; dissolving hydroxypropyl starch in water of 30-50 ℃ under the condition of stirring to obtain a solution B; slowly adding the solution B into the dispersion liquid A under the stirring state, standing for 1-2h at 0-4 ℃, centrifuging, drying, and grinding to obtain modified maltodextrin;
s2, preparing a wall material: mixing wall material modified maltodextrin and soybean protein isolate according to a ratio of 1: 1-2, adding acetic acid with a mass fraction of 10% under a stirring state to adjust the pH value to 4, then adding sucrose fatty acid ester, mixing and dissolving, standing for precipitation, and centrifuging for later use;
s3, olive oil microcapsule: mixing the wall material prepared in the S2 with olive oil and water, and simultaneously adding Tween 20, starch and beta-cyclodextrin, wherein the mass ratio of the starch to the beta-cyclodextrin is 1-3: 1; emulsifying, shearing, homogenizing under high pressure, adding the rest soybean protein isolate dropwise under high pressure homogenizing condition, performing complex coacervation for a period of time, and spray drying to obtain oleum Olivarum microcapsule;
s4, olive oil dairy: and (3) mixing the olive oil microcapsules prepared in the step (S3) with auxiliary materials in proportion, adding an emulsifier, a stabilizer and water in proportion, uniformly mixing, emulsifying, shearing, homogenizing under high pressure, sterilizing and filling to obtain a finished product.
8. The method for preparing functional conditioning milk product for gastrointestinal tract according to claim 7, wherein the emulsion shear in S3 and S4: the linear velocity is 18-23 m/s, the temperature is 55-65 ℃, and the time is 15-35 min.
9. The method for preparing functional conditioning milk product for gastrointestinal tract according to claim 7, wherein during high pressure homogenization in S3 and S4: the pressure is 100-120MPA and the temperature is 50-60 ℃.
10. The method for preparing functional conditioning milk product for gastrointestinal tract according to claim 7, wherein when spray-drying in S3 and S4: the flow rate is 20-25ml/min, the air inlet temperature is 80-85 ℃, and the air outlet temperature is 75-80 ℃.
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