CN114468063A - Fatty acid balanced type formula food with special medical application and preparation method thereof - Google Patents
Fatty acid balanced type formula food with special medical application and preparation method thereof Download PDFInfo
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- CN114468063A CN114468063A CN202111624369.6A CN202111624369A CN114468063A CN 114468063 A CN114468063 A CN 114468063A CN 202111624369 A CN202111624369 A CN 202111624369A CN 114468063 A CN114468063 A CN 114468063A
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- Prior art keywords
- fatty acid
- oil
- special medical
- emulsion
- balanced type
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- 235000014113 dietary fatty acids Nutrition 0.000 title claims abstract description 100
- 239000000194 fatty acid Substances 0.000 title claims abstract description 100
- 229930195729 fatty acid Natural products 0.000 title claims abstract description 100
- 150000004665 fatty acids Chemical class 0.000 title claims abstract description 100
- 235000013305 food Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title abstract description 12
- 239000003921 oil Substances 0.000 claims abstract description 52
- 235000019198 oils Nutrition 0.000 claims abstract description 52
- 235000019197 fats Nutrition 0.000 claims abstract description 42
- 239000000203 mixture Substances 0.000 claims abstract description 38
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000003346 palm kernel oil Substances 0.000 claims abstract description 23
- 235000019865 palm kernel oil Nutrition 0.000 claims abstract description 23
- 239000003813 safflower oil Substances 0.000 claims abstract description 21
- 239000000944 linseed oil Substances 0.000 claims abstract description 20
- 235000021388 linseed oil Nutrition 0.000 claims abstract description 20
- 235000020238 sunflower seed Nutrition 0.000 claims abstract description 19
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 13
- DPUOLQHDNGRHBS-UHFFFAOYSA-N Brassidinsaeure Natural products CCCCCCCCC=CCCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-UHFFFAOYSA-N 0.000 claims abstract description 12
- URXZXNYJPAJJOQ-UHFFFAOYSA-N Erucic acid Natural products CCCCCCC=CCCCCCCCCCCCC(O)=O URXZXNYJPAJJOQ-UHFFFAOYSA-N 0.000 claims abstract description 12
- DPUOLQHDNGRHBS-KTKRTIGZSA-N erucic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-KTKRTIGZSA-N 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 11
- 229940088594 vitamin Drugs 0.000 claims abstract description 9
- 229930003231 vitamin Natural products 0.000 claims abstract description 9
- 235000013343 vitamin Nutrition 0.000 claims abstract description 9
- 239000011782 vitamin Substances 0.000 claims abstract description 9
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 8
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 8
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 8
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 8
- 239000005018 casein Substances 0.000 claims abstract description 8
- 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 abstract description 8
- 235000021240 caseins Nutrition 0.000 claims abstract description 8
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 8
- 235000021119 whey protein Nutrition 0.000 claims abstract description 8
- 150000003722 vitamin derivatives Chemical class 0.000 claims abstract description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 4
- 239000011707 mineral Substances 0.000 claims abstract description 4
- 239000002960 lipid emulsion Substances 0.000 claims description 71
- 238000004945 emulsification Methods 0.000 claims description 65
- 239000000839 emulsion Substances 0.000 claims description 47
- 230000001804 emulsifying effect Effects 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 230000001954 sterilising effect Effects 0.000 claims description 27
- 238000004659 sterilization and disinfection Methods 0.000 claims description 26
- 238000000034 method Methods 0.000 claims description 23
- 238000000265 homogenisation Methods 0.000 claims description 20
- 239000003995 emulsifying agent Substances 0.000 claims description 16
- NLKNQRATVPKPDG-UHFFFAOYSA-M potassium iodide Chemical compound [K+].[I-] NLKNQRATVPKPDG-UHFFFAOYSA-M 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 10
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 claims description 9
- 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 8
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical group 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 8
- 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 8
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 8
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 8
- 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 8
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 229940083466 soybean lecithin Drugs 0.000 claims description 8
- 239000003381 stabilizer Substances 0.000 claims description 8
- 108010073771 Soybean Proteins Proteins 0.000 claims description 7
- 235000019710 soybean protein Nutrition 0.000 claims description 7
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 6
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(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(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 6
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- 239000000787 lecithin Substances 0.000 claims description 6
- 229940067606 lecithin Drugs 0.000 claims description 6
- 235000010445 lecithin Nutrition 0.000 claims description 6
- 239000000828 canola oil Substances 0.000 claims description 5
- 235000019519 canola oil Nutrition 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 239000001763 2-hydroxyethyl(trimethyl)azanium Substances 0.000 claims description 4
- PMYDPQQPEAYXKD-UHFFFAOYSA-N 3-hydroxy-n-naphthalen-2-ylnaphthalene-2-carboxamide Chemical compound C1=CC=CC2=CC(NC(=O)C3=CC4=CC=CC=C4C=C3O)=CC=C21 PMYDPQQPEAYXKD-UHFFFAOYSA-N 0.000 claims description 4
- 235000019743 Choline chloride Nutrition 0.000 claims description 4
- 229910021555 Chromium Chloride Inorganic materials 0.000 claims description 4
- 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 4
- 239000011665 D-biotin Substances 0.000 claims description 4
- 235000000638 D-biotin Nutrition 0.000 claims description 4
- 229920001202 Inulin Polymers 0.000 claims description 4
- 239000002211 L-ascorbic acid Substances 0.000 claims description 4
- 235000000069 L-ascorbic acid Nutrition 0.000 claims description 4
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 4
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 claims description 4
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims description 4
- 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 4
- DFPAKSUCGFBDDF-ZQBYOMGUSA-N [14c]-nicotinamide Chemical compound N[14C](=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-ZQBYOMGUSA-N 0.000 claims description 4
- 229960005070 ascorbic acid Drugs 0.000 claims description 4
- FAPWYRCQGJNNSJ-UBKPKTQASA-L calcium D-pantothenic acid Chemical compound [Ca+2].OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O.OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O FAPWYRCQGJNNSJ-UBKPKTQASA-L 0.000 claims description 4
- 239000001506 calcium phosphate Substances 0.000 claims description 4
- 229960003178 choline chloride Drugs 0.000 claims description 4
- SGMZJAMFUVOLNK-UHFFFAOYSA-M choline chloride Chemical compound [Cl-].C[N+](C)(C)CCO SGMZJAMFUVOLNK-UHFFFAOYSA-M 0.000 claims description 4
- QSWDMMVNRMROPK-UHFFFAOYSA-K chromium(3+) trichloride Chemical compound [Cl-].[Cl-].[Cl-].[Cr+3] QSWDMMVNRMROPK-UHFFFAOYSA-K 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 4
- 229910000365 copper sulfate Inorganic materials 0.000 claims description 4
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 claims description 4
- RMRCNWBMXRMIRW-BYFNXCQMSA-M cyanocobalamin Chemical compound N#C[Co+]N([C@]1([H])[C@H](CC(N)=O)[C@]\2(CCC(=O)NC[C@H](C)OP(O)(=O)OC3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)C)C/2=C(C)\C([C@H](C/2(C)C)CCC(N)=O)=N\C\2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O RMRCNWBMXRMIRW-BYFNXCQMSA-M 0.000 claims description 4
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- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims description 4
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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 4
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
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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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- Polymers & Plastics (AREA)
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses a fatty acid balanced type special medical purpose formula food and a preparation method thereof, the formula food comprises a fatty acid balanced type special medical purpose fat composition, maltodextrin, whey protein powder, casein, soy protein isolate, a water-soluble vitamin mixed material and a mineral mixed material, wherein the fatty acid balanced type special medical purpose fat composition comprises the following components in percentage by mass: 34.8 to 35.5 percent of low erucic acid rapeseed oil, 23.5 to 24.3 percent of sunflower seed oil, 9.6 to 10.2 percent of safflower seed oil, 3.6 to 5.2 percent of flaxseed oil, 7.8 to 8.3 percent of palm kernel oil and 17.8 to 18.2 percent of medium chain triglyceride. The fatty acid balanced type special medical purpose formula food obtained by balancing the fatty acid composition to optimize the nutritional structure and improve the nutritional function can be used for maintaining and adjusting the blood fat level of patients.
Description
Technical Field
The invention belongs to the field of processing of formula food for special medical application, and particularly relates to fatty acid balanced type formula food for special medical application and a preparation method thereof.
Background
The Food for Special Medical Purpose (FSMP) is one of the important tools for clinical patient nutrition support, and is a formula Food specially processed and prepared for meeting the Special needs of people with limited Food intake, digestive absorption disorder, metabolic disorder or specific disease states on nutrients or diet, and the formula Food is required to be eaten alone or used together with common Food and other Special diet foods under the guidance of doctors or clinical dieticians, and comprises three categories of full-nutrition formula Food, specific full-nutrition formula Food and non-full-nutrition formula Food, wherein the non-full-nutrition formula Food mainly comprises nutrient components such as fat, protein, carbohydrate and the like, electrolytes, fluid formulas and the like. At present, the form of the FSMP product mainly comprises powder and liquid, wherein the powder accounts for about 40.4 percent, the liquid accounts for about 49.6 percent, and the liquid FSMP product does not need to be subjected to rehydration operation before use, is more convenient to use than powder and is a common dosage form of FSMP.
Fat is one of three macronutrients, and the fatty acid of the fat has important influence on human health. Many large-scale epidemiological surveys prove that the total dietary fat intake is a main factor influencing the TC level of the total cholesterol in blood plasma, and the TC mean value of the blood serum of a population is respectively and positively correlated with the dietary total fat and the proportion of the energy occupied by saturated fatty acid. Meanwhile, both animal experiments and population researches prove that the monounsaturated fatty acid has the effects of reducing the levels of serum TC and low-density lipoprotein cholesterol LDL-C and increasing the levels of serum high-density lipoprotein cholesterol HDL-C, the monounsaturated fatty acid in diet mainly comprises oleic acid (C18: 1), the vegetable oil with higher oleic acid content comprises rapeseed oil, olive oil and the like, and the long-chain unsaturated fatty acid, especially n-6 and n-3 series polyunsaturated fatty acids play an important role in preventing and treating atherosclerosis. The n-6 series polyunsaturated fatty acid (PUFA) such as linoleic acid can improve the activity of LDL receptor and obviously reduce serum LDL-C, thereby reducing the content of serum total cholesterol. LDL receptors are widely distributed on the cell membrane surfaces of tissues of the whole body such as liver, arterial wall cells and the like, and can specifically recognize and combine lipoproteins containing apoE or apoB100, so the receptors are also called apoB and E receptors, the main sources of linoleic acid comprise soybean oil, sunflower seed oil, safflower seed oil, linseed oil and the like, wherein the linseed oil is also the main vegetable oil source of the n-3 linolenic acid. On the other hand, unsaturated fatty acids, especially polyunsaturated fatty acids, are easily oxidized due to their high double bonds content, and too much intake may lead to an increase in the oxidative stress level of the body, and not the more the intake, the better, and therefore, it is important for health that the intake of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids is maintained at an appropriate ratio.
Medium Chain Triglycerides (MCTs) mean Medium Chain fats containing 8 to 12 carbon atoms [ Bach a C, Babayan V k, the American j ournal of clinical nutrition,1982,36 (5): 950- & ltd. & gt, naturally occurring in foods such as palm kernel oil, coconut oil, and breast milk [ Shah, n.d.; limketkai, b.n.pract.gastroenterol.2017,41,20-28., is one of the sources of dietary fat, MCTs have a small molecular weight, are hydrolyzed quickly, and are more easily digested, absorbed, and metabolized by the human body than long-chain fatty acid glycerides [ Taylor matthey K, Swerdlow Russell H, Sullivan Debra k.nutriments, 2019,11(8):1-24 ]. Palm Kernel Oil (PKO) is prepared by squeezing and refining Palm kernel, and is rich in medium-chain lauric acid and myristic acid, wherein lauric fatty acid (C12:0) accounts for 44% of the composition of Palm kernel oil fatty acid [ Mahdi ElrashidSaleh, Sakeena Mohamed H F, Abdulkarim Muthanna F, et al. drug Des Devel Ther 2011, (5): 311-.
In the formula of the formula food for special medical application, the fat part is usually only composed of one or two kinds of vegetable oil, and the balance of the fatty acid composition cannot be realized. For example, in the typical total nutrient special medical food, the fat sources of the rui generation products are only soybean oil, the fat sources of the rui Gao and rui vegetable products are soybean oil and coconut oil, the fat sources of the Jiawei products are sunflower oil, and the fat sources of the Ansu products are corn oil, which are both one or two kinds of vegetable oil. Meanwhile, in the existing special medical fat component product, single fat sources such as safflower oil, rapeseed oil and the like are used as raw materials for preparation, and further optimization is needed in the aspect of balanced composition of fatty acid.
Disclosure of Invention
The invention mainly aims to provide a fatty acid balanced type formula food with special medical application, wherein rapeseed oil, soybean oil, sunflower seed oil, safflower seed oil and linseed oil are sequentially used as vegetable oil sources of oleic acid, linoleic acid and n-3 linolenic acid according to the nutritional requirements of human bodies on fat and fatty acid, palm kernel oil is used as one of the sources of medium chain triglyceride and is jointly used as a fat part of special medical food, and the fat composition is balanced to optimize the nutritional structure and improve the nutritional function, so that the blood fat level of patients is improved.
The invention also aims to provide a preparation method of the fatty acid balanced type special medical purpose formula food, which is obtained by screening low erucic acid rapeseed oil with higher oleic acid content, soybean oil, sunflower seed oil and safflower seed oil with higher linoleic acid content, and linseed oil with higher n-3 linolenic acid content as a vegetable oil source, and simultaneously taking palm kernel oil as one of the sources of medium chain triglyceride and carrying out fat component compatibility of the fatty acid balanced type special medical purpose food according to the requirement of human fatty acid balanced nutrition.
In order to achieve the purpose, the invention adopts the technical scheme that:
in the first aspect of the invention, the fatty acid balanced fat composition for special medical application comprises the following components in percentage by mass: 34.8 to 35.5 percent of low erucic acid rapeseed oil, 23.5 to 24.3 percent of sunflower seed oil, 9.6 to 10.2 percent of safflower seed oil, 3.6 to 5.2 percent of flaxseed oil, 7.8 to 8.3 percent of palm kernel oil and 17.8 to 18.2 percent of medium chain triglyceride.
Preferably, the fatty acid balanced fat composition for special medical use consists of the following components in percentage by mass: 35% of low erucic acid rapeseed oil, 24% of sunflower seed oil, 10% of safflower seed oil, 5% of linseed oil, 8% of palm kernel oil and 18% of medium chain triglyceride.
In a second aspect of the invention, a fatty acid balanced fat emulsion for special medical use comprises the fatty acid balanced fat composition for special medical use, and further comprises effective amounts of an emulsifier, a stabilizer and water.
Preferably, the emulsifier is soybean lecithin and the stabilizer is xanthan gum.
In a third aspect of the present invention, a method for preparing a fatty acid balanced fat emulsion for special medical use comprises the following steps:
(1) adding an emulsifier into an oil phase formed by the fatty acid balanced type fat composition for special medical purposes in proportion, firstly stirring for 1min at 2000r/min by using a cantilever stirrer, gradually adding water for emulsification under the conditions of certain emulsification speed, emulsification temperature and emulsification time after the emulsifier is fully dissolved in the oil phase, and then adding a stabilizer dissolved in a small amount of water into an emulsification system to obtain a primary emulsion;
(2) and (3) further emulsifying the fully and uniformly mixed primary emulsion in a high-speed homogenizer at a certain emulsifying speed, emulsifying temperature and emulsifying time, homogenizing for a plurality of times under a certain pressure by a high-pressure homogenizer, filling, and then sterilizing under high pressure to obtain the fatty acid balanced type fat emulsion for special medical purposes.
Preferably, the fatty acid balanced type special medical use fat composition forms an oil phase in which the ratio of n-6 to n-3 in the unsaturated fatty acid is 5.16 +/-0.05.
Preferably, the emulsification in steps (1) and (2) has the following process parameters: the emulsifying speed is 10000-14000 r/min, the emulsifying time is 20-40 min, and the emulsifying temperature is 30-50 ℃.
Preferably, in the step (2), the high-pressure homogenizer is homogenized for three times under the pressure of 50MPa, and the high-pressure homogenizer is subjected to high-pressure sterilization at 121 ℃ for 10min after filling.
In the fourth aspect of the present invention, a fatty acid balanced type special medical use formula food comprises the above fatty acid balanced type special medical use fat composition; the feed is composed of the following raw materials by mass according to the total mass of 1000 g: 95.04g of maltodextrin, 30g of hydrolyzed whey protein powder, 86g of casein, 12g of soybean protein isolate, 8.52g of low erucic acid rapeseed oil, 5.8g of sunflower seed oil, 2.4g of safflower seed oil, 1.2g of linseed oil, 2g of palm kernel oil, 4.4g of medium-chain triglyceride, 4g of inulin, 4g of fructo-oligosaccharide (FOS), 1649.08 mu g of vitamin A palmitate, 39 mu g of vitamin D, 6.02mg of mixed biological phenol concentrate, 43.2 mu g of phytomenadione, 2.04mg of thiamine hydrochloride, 1.6mg of riboflavin, 1.78mg of pyridoxine hydrochloride, 2.8 mu g of cyanocobalamine, 54mg of L-ascorbic acid, 10.32mg of nicotinamide, 16.52mg of D-calcium pantothenate, 234 mu g of folic acid, 38 mu g of D-biotin, 310.98mg of choline chloride, 2286.18mg of potassium citrate, 3221.62mg of potassium chloride, 1458.66mg of sodium citrate, 349.1mg of magnesium chloride, 3828 mg of magnesium ammonium phosphate, 3822 mg of tricalcium phosphate, 23.58 mg of zinc sulfate, 7.14mg of manganese sulfate, 1291.02 mu g of copper sulfate, 75.88 mu g of potassium iodide, 215.24 mu g of chromium chloride, 119.14 mu g of sodium selenate, 10g of lecithin and the balance of water.
In the fifth aspect of the invention, a fatty acid balanced type special medical use formula food comprises the fatty acid balanced type special medical use fat composition; the feed is composed of the following raw materials by mass according to the total mass of 1000 g: 92.86g of maltodextrin, 28g of hydrolyzed whey protein powder, 6g of casein, 10g of soybean protein isolate, 11.5g of low erucic acid rapeseed oil, 7.8g of sunflower seed oil, 3.2g of safflower seed oil, 1.6g of linseed oil, 2.6g of palm kernel oil, 5.8g of medium-chain triglyceride, 4g of inulin, 4g of fructo-oligosaccharide, 1649.08 μ g of palmitic acid vitamin A, 36 μ g of vitamin D39, 6.02mg of mixed biological phenol concentrate, 43.2 μ g of phytomenadione, 2.04mg of thiamine hydrochloride, 1.6mg of riboflavin, 1.78mg of pyridoxine hydrochloride, 2.8 μ g of cyanocobalamine, 54mg of L-ascorbic acid, 10.32mg of nicotinamide, 16.52mg of D-calcium pantothenate, 234 μ g of folic acid, 38 μ g of D-biotin, 310.98mg of choline chloride, 2286.18mg of potassium citrate, 3221.62mg of potassium chloride, 1458.66mg of sodium citrate, 349.1mg of magnesium chloride, 3558 mg of magnesium sulfate, 3558 mg of tricalcium phosphate, 7.14mg of zinc sulfate, 1291.02 mu g of copper sulfate, 75.88 mu g of potassium iodide, 215.24 mu g of chromium chloride, 119.14 mu g of sodium selenate, 10g of lecithin and the balance of water.
Preferably, any one of the fatty acid balanced type special medical use formula foods is an emulsion or a powder product.
Preferably, the preparation method of the fatty acid balanced type emulsion food with special medical application formula comprises the following steps:
(a) uniformly mixing maltodextrin, whey protein powder, casein and soybean protein isolate, and dissolving in partial water;
(b) sequentially dissolving the water-soluble vitamin mixed material and the mineral mixed material into part of pure water, adding the mixture into the step (a) for dissolving, and uniformly stirring at a low speed to obtain a water phase;
(c) weighing the canola oil, the sunflower seed oil, the safflower seed oil, the linseed oil, the palm kernel oil, the medium-chain triglyceride and the soybean lecithin in the formula ratio, uniformly stirring at a low speed at 70 ℃, and uniformly mixing with the oil-soluble vitamins to serve as an oil phase;
(d) slowly adding the water phase in the step (b) into the oil phase in the step (c), and uniformly stirring to prepare a primary emulsion;
(e) shearing the primary emulsion at 12000-14000 rpm for 30 min;
(f) homogenizing the emulsion in step (e) under 50MPa pressure for 3 times;
(g) subpackaging the emulsion obtained by high-pressure homogenization in the step (f), and autoclaving at 115 ℃ for 15-30 min to obtain the final product.
Compared with the prior art, the invention has the beneficial effects that: according to the invention, by screening low erucic acid rapeseed oil with high oleic acid content, soybean oil, sunflower seed oil and safflower seed oil with high linoleic acid content, and using linseed oil with high n-3 linolenic acid content as a vegetable oil source, and simultaneously using palm kernel oil as one of the sources of medium chain triglyceride, the fatty component compatibility of fatty acid balanced type special medical food is carried out according to the requirement of balanced nutrition of fatty acid of human body, the proper proportion of each raw oil is determined, and the fatty acid composition is analyzed; based on the fatty acid balanced type special medical fat composition and the total nutrient formula food are prepared. The Zeta potential and the particle size are used as indexes to optimize the processing technologies of fat emulsion emulsification, homogenization, sterilization and the like and evaluate the stability, and the results show that the physical and chemical properties of the prepared fat emulsion are similar to those of commercial samples, the Zeta potential absolute value is higher than that of the commercial samples, and the product quality is stable. Animal experiment results show that the fatty acid balanced fat emulsion for special medical application has the effects of remarkably reducing the content of triglyceride TG (p <0.01) in serum, reducing the content of total cholesterol TC (p <0.01) in serum, reducing the content of low-density lipoprotein cholesterol LDL-C (p <0.05) and increasing the content of high-density lipoprotein cholesterol LDL-C (p <0.01), and can be used for maintaining and regulating the blood fat level of patients.
The above-described and other features, aspects, and advantages of the present invention will become more apparent with reference to the following detailed description.
Drawings
Other features, objects and advantages of the invention will become more apparent upon reading of the detailed description of non-limiting embodiments with reference to the following drawings:
FIG. 1 is a flow chart of the preparation process of fatty acid balanced fat emulsion for special medical use in example 1.
FIG. 2 is the effect of the emulsification rate on the absolute value of the Zeta potential in the fatty acid balanced fat emulsion for special medical uses of example 1.
FIG. 3 is the effect of the emulsification time on the absolute value of the Zeta potential in the fatty acid balanced fat emulsion for special medical applications of example 1.
FIG. 4 is the effect of emulsification temperature on the absolute value of Zeta potential in fatty acid balanced fat emulsion for special medical use in example 1.
Figure 5 is a comparison of the average daily food intake of the groups of mice in example 2 (. p <0.05,. p <0.01, compared to the blank control group).
FIG. 6 is a flow chart of the process for preparing the fatty acid balanced type emulsion for the formulated food for special medical use of example 3.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the drawings of the embodiments of the present invention. It is to be understood that the embodiments described are only a few embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the described embodiments of the invention without any inventive step, are within the scope of protection of the invention.
Example 1 preparation of fatty acid balanced fat emulsion for particular medical uses
The fatty acid balanced fat emulsion for special medical application is prepared by the following specific steps:
(1) and (4) preparing an oil phase. Various vegetable oils such as palm kernel oil, safflower seed oil, linseed oil, sunflower seed oil, low erucic acid rapeseed oil and the like are uniformly mixed with medium chain triglyceride according to the designed formula proportion to be used as an oil phase. Since the emulsifying effect of the soybean lecithin dispersed in the oil phase is superior to that of the aqueous phase, the soybean lecithin is added as an emulsifier to the oil phase.
(2) Preparation of fatty acid balanced fat emulsion for special medical use. The fatty acid balanced fat emulsion for special medical use is prepared according to the process shown in figure 1: adding soybean lecithin serving as an emulsifier into an oil phase in proportion, stirring for 1min at 2000r/min by using a cantilever stirrer to fully dissolve the emulsifier in the oil phase, gradually adding an aqueous phase for emulsification, and finally adding a xanthan gum serving as a stabilizer dissolved in a small amount of water into an emulsification system. And (3) further emulsifying the fully and uniformly mixed primary emulsion in a high-speed homogenizer at a certain emulsifying speed, emulsifying temperature and emulsifying time, homogenizing for a plurality of times under a certain pressure by a high-pressure homogenizer, filling, and then carrying out high-pressure sterilization to obtain the fatty acid balanced type fat emulsion for special medical purposes.
The fatty acid balanced type fat emulsion sample with special medical application is subjected to related index detection and stability experiments, and the method specifically comprises the following steps:
(1) the speed of emulsification. The emulsifying temperature is set to be 30 ℃, the emulsifying time is set to be 30min, the prepared materials are emulsified respectively under the conditions of the emulsifying speeds of 6000, 8000, 10000, 12000 and 14000r/min, and the influence of different emulsifying speeds on the Zeta potential of the fat emulsion is tested.
(2) And (4) emulsifying time. The emulsifying speed is set to 10000r/min, the emulsifying temperature is set to 30 ℃, the prepared materials are emulsified under the conditions of emulsifying time of 10min, 20min, 30min, 40min and 50min respectively, and the influence of different emulsifying time on the Zeta potential of the fat emulsion is tested.
(3) The emulsification temperature. Setting an emulsifying speed of 10000r/min and an emulsifying time of 30min, emulsifying the prepared materials at emulsifying temperatures of 30, 40, 50, 60 and 70 ℃ respectively, and testing the influence of different emulsifying temperatures on the Zeta potential of the fat emulsion.
(4) And (4) determining high-pressure homogenization conditions. Homogenizing the pre-emulsion after the early emulsification for a plurality of times under the conditions of 25MPa and 50MPa respectively by using a high-pressure homogenizer, and determining the high-pressure homogenizing condition of the fatty acid balanced type fat emulsion for special medical use according to the measured particle size index.
(5) And (4) determining the autoclaving condition. The fat emulsion with balanced fatty acid and special medical application is sterilized by autoclaving, and the test temperature is 121 ℃, and the sterilization effect is 5min, 10min, 15min and 20 min.
(6) And (5) stability test. Preparing fatty acid balanced fat emulsion samples for special medical purposes according to optimized process conditions, and respectively placing the samples for a certain time under the conditions of 4.0 +/-2.0 ℃ (humidity RH 60% + -10%), 25.0 +/-2.0 ℃ (humidity RH 60% + -10%) and 40.0 +/-2.0 ℃ (RH 60% + -10%) to test the stability of the product.
(7) And (4) determining the fatty acid composition. Fatty acid composition analysis is carried out on oil phase and fatty acid balanced fat emulsion samples for special medical application by adopting GB 5009.168-2016.
(8) And (4) measuring the particle size. The particle size of a fat emulsion sample is measured by a Malvern nanometer particle size analyzer, the sample is diluted by 100 times by using deionized water as a dispersion medium, the sample is sampled and measured after homogenization, and each sample is measured in parallel for 3 times.
(9) Zeta potential measurement. The fat emulsion was diluted 100 times with deionized water, and the emulsion Zeta potential was measured using a malvern nano particle size analyzer, with the measurement repeated 3 times for each sample.
(10) And (4) measuring the pH value. With reference to the method of GB5009.237-2016, a pH meter is calibrated using standard calibration solutions prior to measurement. Before sampling, the sample is fully shaken up, 30mL of sample is measured by a graduated pipette and placed in a 50mL centrifuge tube, a pH meter electrode is inserted into the sample for measuring the pH value, and the measurement environmental temperature is 20 +/-2 ℃. Each sample was assayed in triplicate.
(11) And (5) measuring the moisture content. And (3) determining the moisture content by adopting a rapid moisture determinator: and (3) uniformly mixing the fat emulsion before sampling, sucking 0.5mL of sample by using a pipette, placing the sample in a rapid moisture tester for determining the moisture content, and parallelly sampling each sample for three times for determining.
(12) And (4) measuring the fat content. The fat content in the fat emulsion samples was determined by the national standard method GB 5009.6-2016, with 3 replicates for each sample.
(13) Viscosity. A200 mL fat emulsion sample is placed in a 250mL beaker, the viscosity value is measured by using a DV1 viscometer, the rotation speed is set to be 100r/min, the torque range is 30-70%, and the measurement temperature is controlled to be 25.00 +/-0.05 ℃. Each sample was run in 3 replicates.
(14) And (4) calculating energy density. The calorific values (unit KJ/100g) of various raw materials in the formula are respectively as follows: rapeseed oil 3696.00, sunflower seed oil 3700.00, safflower seed oil 3696.00, linseed oil 3696.00, palm kernel oil 3607.00, MCTs 3473.00 and lecithin 38.9KJ/g, wherein the energy value of each raw material is multiplied by the proportion of the raw material in the formula, and the product is converted according to the energy density unit kcal/mL, and the 1kcal is 4.184 KJ.
Statistical data analysis was performed using Excel 2010 and GraphPad Prism 8.0 software, all experimental data expressed as mean ± Standard Deviation (SD), with results and analysis as follows:
(1) and oil phase fatty acid composition. Various refined vegetable oils such as palm kernel oil, safflower seed oil, linseed oil, sunflower seed oil, and canola oil, and medium-chain triglycerides were selected, the fatty acid compositions of the respective raw materials were measured, the design of the oil phase formulation ratio was performed according to the fatty acid compositions of the respective raw materials as shown in table 1, and the results were verified by measuring the oil phase fatty acid compositions as shown in table 2.
TABLE 1
Table 2: fatty emulsion oil phase fatty acid composition
Note: -means below the limit of detection, undetected.
The experimental result shows that the oil phase SFA, MUFA and PUFA in the formula respectively account for 32.09 +/-0.06%, 33.84 +/-0.06% and 33.99 +/-0.09%, and the ratio of n-6 to n-3 in PUFA is about 5.16 +/-0.05, thereby meeting the recommended requirements of the reference intake of the nutrients.
(2) The special fat emulsion is usually oil-in-water emulsion, and the emulsification process is a key technology for processing the oil emulsion. The Zeta potential value represents the electrostatic repulsion between adjacent charged particles in the system, thereby resisting the aggregation caused by mutual attraction between the particles, and the electrostatic stabilization mechanism and the steric hindrance combined action prevent emulsion drops in the emulsion system from merging, which is a key index for evaluating the stability of the emulsion. It is generally believed that the higher the absolute value of the Zeta potential, the more stable the emulsion, and studies have shown that emulsions having a net potential value greater than 30mV (i.e., Zeta potential > + -30 mV) provide sufficient electrostatic repulsion to prevent flocculation of the emulsion droplets and provide better physical stability. In the embodiment, a high-speed homogenizer is used as emulsification equipment, a laser particle size analyzer is used as a detection instrument, the influence of conditions such as emulsification rate, emulsification time and emulsification temperature on a Zeta potential value in an emulsification process is tested, and an orthogonal test is carried out on the basis of a single-factor experiment to optimize an emulsification process:
the effect of the emulsification rate on the absolute value of the Zeta potential is shown in FIG. 2, wherein the emulsification rate is increased from 6000r/min to 10000r/min, and the absolute value of the Zeta potential is rapidly increased. When the emulsification speed reaches 12000r/min, the absolute value of the Zeta potential reaches the maximum value of 35.50 +/-1.77 mV, the emulsification speed continues to increase, and the absolute value of the Zeta potential slightly decreases. The Zeta potential absolute values formed when the emulsification speed is 6000r/min and 8000r/min are lower than 30mV, which shows that the fat emulsion has larger particle size and is not uniformly emulsified. When the emulsification speed reaches more than 10000r/min, the Zeta potential absolute values are all more than 30mV, which shows that the emulsification system is uniform and has good stability. Therefore, the emulsification rate was determined to be 10000-.
The effect of the emulsification time on the Zeta potential absolute value is shown in fig. 3, and the Zeta potential absolute value is higher than 30mV under the conditions of 20min, 30min, 40min and 50min of the emulsification time. Meanwhile, when the emulsification time is increased from 10min to 30min, the Zeta potential absolute value is obviously increased, when the emulsification time reaches 30min, the Zeta potential absolute value reaches the maximum value of 34.70 +/-0.75 mV, the emulsification time is continuously increased, the Zeta potential absolute value shows a descending trend, the emulsification time is increased from 40min to 50min, and the Zeta potential absolute value is not greatly changed. Therefore, the emulsification time was determined to be 20-40 min.
The effect of the emulsification temperature on the Zeta potential absolute value is shown in fig. 4, and the Zeta potential absolute value shows a tendency of increasing first and then decreasing under the emulsification temperature condition screened by the experiment. When the emulsification temperature is increased from 20 ℃ to 40 ℃, the Zeta potential absolute value is rapidly increased, and the emulsification temperature is 40 ℃, the Zeta potential absolute value reaches the maximum value of 36.63 +/-1.49 mV, the emulsification temperature is continuously increased, and the Zeta potential absolute value begins to be reduced, which is probably because the emulsifier molecules are rapidly diffused to the interface of the liquid drops along with the increase of the emulsification temperature, the electrostatic repulsion effect among the liquid drops is increased, and the Zeta potential absolute value is increased; and as the temperature continues to rise, on the one hand, the viscosity of the water phase is reduced, the Brownian motion is intensified, the probability of collision and combination among droplets is increased, and meanwhile, as the thermal motion of the emulsifier molecules is enhanced, the escape tendency of the emulsifier molecules from the droplet interface is increased, so that the same charges of the droplet interface are reduced, the electrostatic repulsion is weakened, the coalescence among droplets is increased, and the stability is reduced. Except that the absolute value of the Zeta potential at the emulsification temperature of 20 ℃ is 29.2mV, the absolute value of the Zeta potential at the other emulsification temperatures is higher than 30 mV. Thus, the emulsification temperature was determined to be 30-50 ℃.
Fat emulsion emulsification process the analysis of variance of the orthogonal test is shown in table 3, and the results show that the difference between the emulsification time and the emulsification temperature is significant at the α ═ 0.05 level. As can be seen from the factor range values in Table 3, the Zeta potential absolute value is taken as an evaluation index, and the primary and secondary sequence of factors influencing the fat emulsion emulsification process is as follows: b is more than C and more than A, and the optimal condition combination is B1C3A1, namely the emulsifying speed is 10000r/min, the emulsifying time is 20min, and the emulsifying temperature is 50 ℃. Fat emulsion samples are prepared under the condition, and the average value of the absolute value of the Zeta potential is 38.72 +/-0.20 mV which is slightly higher than the optimal combination B1C3A3 in an orthogonal test after three times of tests, so that the combination B1C3A1 is determined to be the optimal emulsification process.
Table 3: analysis of variance (α ═ 0.05)
| Factors of the fact | Sum of squares of deviation | Degree of freedom | F ratio | Critical value of F | Significance of |
| Speed of emulsification | 0.454 | 2 | 1.000 | 19.000 | - |
| Time of emulsification | 29.993 | 2 | 66.064 | 19.000 | * |
| Temperature of emulsification | 10.156 | 2 | 22.370 | 19.000 | * |
| Error of the measurement | 0.45 | 2 | - | - | - |
(3) High-pressure homogenization conditions and sterilization conditions are determined. The fat emulsion belongs to a thermodynamically unstable milky dispersion system, the particle size and the particle size distribution reflect the stability of the emulsion system, and the smaller the particle size of emulsion droplets, the narrower the distribution, the more beneficial to the stability of the system. Meanwhile, the particle size also influences the taste of the emulsion and fat digestion and absorption in the gastrointestinal tract, the particle size of the emulsion depends on the type of an oil phase and the type of an emulsifier, and the emulsification, high-pressure homogenization, sterilization processes and the like, and the particle size is used as an evaluation index to optimize the high-pressure homogenization and sterilization process conditions of the fat emulsion.
The influence of the high-pressure homogenization pressure and the homogenization frequency on the emulsion particle size is shown in table 4, and the particle size of the emulsion is gradually reduced along with the increase of the homogenization frequency by comparing the particle sizes of the fat primary emulsion after different homogenization frequencies under the pressures of 25MPa and 50MPa, the homogenization frequency under the pressure of 25MPa is increased from 1 to 3, and the particle size of the emulsion is reduced from 1177.00 +/-9.06 nm to 979.40 +/-8.76 nm; when the homogenizing pressure is 50MPa, the homogenizing time is increased from 1 time to 3 times, the grain diameter of the emulsion is reduced from 921.73 +/-4.73 nm to 692.20 +/-1.18 nm, compared with the pressure of 25MPa, the grain diameter of the emulsion after homogenizing under the homogenizing pressure of 50MPa is obviously reduced, and the grain diameter is not greatly changed after the homogenizing time is increased to 4 times under the homogenizing pressure, so that the fat emulsion homogenizing condition is determined to be 3 times under the homogenizing pressure of 50 MPa.
Table 4: effect of high pressure homogenization conditions on emulsion particle size
Because the fat emulsion system is unstable, the particle size of the fat emulsion is influenced by overhigh sterilization temperature or overlong sterilization time, the degradation of lecithin can be accelerated, the stability of the system is reduced, and the selection of proper sterilization conditions has important influence on the quality of the fat emulsion. The results of the tests on the sterilization effect at 121 ℃ for 5, 10, 15, and 20min by the pressure steam sterilization method are shown in table 5, and it can be seen that the particle size of the fat emulsion slightly increases with the increase of the sterilization time; when the sterilization time is 5min and 10min, the appearance of the emulsified system after sterilization is milky white, the state is uniform, and the phenomenon of oil-water separation is not caused; and when the sterilization time is increased to 15min, the liquid level of the emulsion has slight oil floating phenomenon, which indicates that the emulsification system is in an unstable state at the moment and a small amount of grease is separated out. Therefore, the fat emulsion sterilization conditions were determined to be 121 ℃ sterilization for 10 min.
Table 5: effect of autoclaving conditions on fat emulsions
(4) And evaluating the stability of the product. The fatty acid balanced fat emulsion sample prepared in example 1 for special medical use is placed at 4 ℃, 25 ℃ and 40 ℃ for 30d, 60d and 90d respectively to test the stability of the product, and the results are shown in table 6.
Table 6: fatty acid balanced fat emulsion product stability for special medical application
(5) Comparing the fatty acid balanced fat emulsion for special medical use with the relevant indexes of commercial fat emulsion, the results are shown in table 7, and it can be seen that the water content, fat content and energy density are similar to those of commercial fat emulsion, and the pH value is higher than that of commercial sample and is closer to neutral. The viscosity value of the fat emulsion is 270.40 +/-0.35 cp, is higher than a micro viscosity and lower than ONS-I, and is related to the proportion of an oil phase and a water phase, the variety of selected emulsifiers and stabilizers, the processing technology and other factors. The particle size value of the fat emulsion is 673.83 +/-2.26 nm, which is between the Microlipid and ONS-I, and the Zeta potential absolute value is 38.22 +/-0.20 mV, which is far higher than the Zeta potential absolute value of the Microlipid and ONS-I samples.
Table 7: comparison of fatty acid-balanced fat emulsion samples for special medical applications with commercial fat emulsions
The main fatty acid compositions of the fatty acid balanced fat emulsion for special medical use and the commercial samples are shown in table 8, the fatty acid compositions are greatly different due to different oil sources, the oil source in the micro formula is safflower oil, the oil source in the ONS formula is canola oil and medium chain triglyceride, the fatty acid composition of the fatty acid balanced fat emulsion for special medical use contains lauric acid due to the palm kernel oil, and the ratio of n-6 to n-3 in PUFA is about 5.16 +/-0.05, so that the fatty acid balanced fat emulsion for special medical use meets the formula design and is close to the recommended requirement of nutrient reference intake.
Table 8: fatty acid balanced fat emulsion sample for special medical use is compared with main fatty acid composition of commercial fat emulsion
In conclusion, the processing technologies such as fat emulsion emulsification, homogenization, sterilization and the like are optimized on the basis of designing the oil phase formula of the product, the Zeta potential absolute value which is in positive correlation with the emulsification stability is selected as an evaluation index, and the emulsification process conditions are determined to be that the emulsification speed is 10000r/min, the emulsification time is 20min and the emulsification temperature is 50 ℃; the homogenization process and sterilization process influence parameters are generally homogenization pressure and number of homogenization times, sterilization pressure and sterilization time. Therefore, the grain size can be judged visually by taking the grain size as an evaluation index, the homogenization process is determined to be three times of homogenization under the pressure of 50MPa according to the experimental result, and the sterilization condition is sterilization for 10min at 121 ℃. The fatty acid balanced fat emulsion sample for special medical use prepared under the optimized process condition is close to the relevant physicochemical indexes of a commercial sample, and the emulsion stability and the Zeta potential absolute value are higher than those of the commercial control sample. The stability results show that the PKO-FESMP has good stability when stored for 90 days at the temperature of 4 ℃, 25 ℃ and 40 ℃.
Example 2 animal experiments
40 SPF male Kunming mice of 8 weeks old are selected, are adaptively fed for 7 days, are marked and weighed, are randomly divided into five groups, 8 mice in each group, the recommended intake of adult oil is 25-30 g/d according to Chinese resident dietary guidelines (2016) published by the Chinese academy of nutrition, the actual intake of oil of Chinese residents is 42g/d, the daily fat intake of the mice is converted by using a nutrition metabolism conversion formula, a low-dose group, a medium-dose group, a high-dose group and a commercial sample (Microliped fat emulsion) control group are set, and a blank control group (common maintenance feed) is set, as shown in Table 9. Weighing after feeding for 30 days, taking blood from eyeball, and measuring indexes of serum total Triglyceride (TG), Total Cholesterol (TC), low density lipoprotein cholesterol (LDL-C) and high density lipoprotein cholesterol (HDL-C) by using kit method.
Table 9: grouping of mice and gavage of fat emulsion
| Experiment grouping | Blank control group | Low dose group | Middle dose group | High dose group | Commercial sample set |
| Number of animals/animal | 8 | 8 | 8 | 8 | 8 |
| Feed stuff | Common maintenance feed | Low-fat feed | Low-fat feed | Low-fat feed | Low-fat feed |
| Fat content in feed | 5％ | 0 | 0 | 0 | 0 |
| Fat gavage amount/gFat/d.kg of experimental animal | Pure water | 5.1 | 6.2 | 8.6 | 8.6 |
| Converted into human body intake/gFat/d.60kg | 36.5 | 25 | 30 | 42 | 42 |
The results of experimental evaluation of the fatty acid balanced fat emulsion animal for special medical application are as follows:
(1) the results of the experiment on the influence of the fatty acid balanced fat emulsion for special medical use on the body weight of the experimental mice are shown in table 10, and compared with the control group, the body weight of the mice of each dose group has no obvious difference (p is more than 0.05) in the initial (0d), middle (15d) and later (30d) of the experiment.
Table 10: effect of fat emulsion on body weight of Experimental mice
(2) The food intake of the experimental mice was compared. The average daily food intake of the mice of each group of the experiment is shown in fig. 5, and it can be seen that the average daily food intake of the mice of the blank control group is obviously higher than that of other experiment groups, wherein the average daily food intake difference between the low-dose group, the medium-dose group and the blank group is obvious (p is less than 0.05), and the average daily food intake difference between the high-dose group, the commercial sample group and the blank group is extremely obvious (p is less than 0.01), because the feed eaten by the blank control group is a daily grain type feed, the palatability is good, and the animals are more popular; the other dosage groups and the commercial sample group (micro) eat purified low-fat feed which is poorer in palatability than the daily grain type and influences the appetite of animals to a certain extent, so that the food intake is influenced; meanwhile, compared with the commercial sample group, the daily average food intake of each high, medium and low dose group has no significant difference (p is more than 0.05).
(3) Influence of the PKO-FESMP fat emulsion on the serum blood lipid content of the experimental mice. The results of the effect of the fatty acid balanced fat emulsion for special medical use on the serum blood lipid content of the experimental mice are shown in table 11, and it can be seen that:
(3-1) influence on Triglyceride (TG) content compared with that of a blank control group, triglyceride content of mice in a high-dose group and a medium-dose group is remarkably reduced (p <0.05), triglyceride content of mice in a low-dose group is remarkably reduced (p <0.01), and triglyceride content of mice in a commercial sample group (Microlipid) is remarkably increased (p < 0.05); meanwhile, compared with the commercial sample group, the triglyceride content of the high-dose group and the low-dose group is remarkably reduced (p <0.05), and the triglyceride content of the medium-dose group is remarkably reduced (p < 0.01). The result shows that the fatty acid balanced fat emulsion for special medical application has the function of reducing the serum triglyceride.
(3-2) influence on total cholesterol content compared with that of the blank control group, the total cholesterol content of the high-dose group is remarkably reduced (p is less than 0.05); the high dose group showed a very significant decrease in total cholesterol content (p <0.01) compared to the commercial sample group. The results show that the high-dose fat emulsion has the effect of reducing serum total cholesterol.
(3-3) influence on Low Density lipoprotein Cholesterol (LDL-C) content LDL-C content in the high-dose group was significantly decreased (p <0.05) compared to the positive control group, whereas LDL-C content in the medium-dose group was significantly increased (p <0.05) compared to the blank control group.
(3-4) effects on high density lipoprotein cholesterol (HDL-C) content compared with blank control group, HDL-C elevation was very significant in low and medium dose groups (p <0.01), HDL-C elevation in commercial sample group (p < 0.05); meanwhile, compared with commercial samples, the HDL-C increase of the low-dose group, the middle-dose group and the high-dose group is very obvious (p < 0.01). The result shows that the fatty acid balanced fat emulsion for special medical application has the function of increasing high-density lipoprotein cholesterol.
Table 11: influence of fatty acid balanced fat emulsion for special medical application on serum blood fat content of experimental mouse
#p<0.05，##p<0.01, compared to a blank control group; p<0.05，**p<0.01, compared to a positive control group.
Example 3: preparation of fatty acid balanced type full-nutrition special medical food
The total nutrient formula food is a special medical formula food which can be used as a single nutrient source to meet the nutritional requirements of target people, and fatty acid balanced total nutrient special medical food (the total mass is calculated according to 1000 g) is prepared according to the formula shown in table 12.
Table 12: fatty acid balanced type full-nutrient special medical food
The preparation process flow of the fatty acid balanced type total nutrient special medical emulsion food is shown in figure 6, and specifically comprises the following steps:
(1) uniformly mixing maltodextrin, whey protein powder, casein and soybean protein isolate, and dissolving in partial water;
(2) sequentially dissolving the water-soluble vitamin mixed material and the mineral mixed material in part of pure water, adding the mixture into the step (1) for dissolving, and uniformly stirring at a low speed to obtain a water phase;
(3) weighing the canola oil, the sunflower seed oil, the safflower seed oil, the linseed oil, the palm kernel oil, the medium-chain triglyceride and the soybean lecithin in the formula ratio, uniformly stirring at a low speed at 70 ℃, and uniformly mixing with the oil-soluble vitamins to serve as an oil phase;
(4) slowly adding the water phase into the oil phase, and stirring and uniformly mixing to obtain a primary emulsion;
(5) shearing the primary emulsion at 12000-14000 rpm for 30 min;
(6) homogenizing the emulsion in the step (5) for 3 times under the pressure of 50 MPa;
(7) subpackaging, and autoclaving at 115 deg.C for 15-30 min.
Claims (10)
1. A fatty acid balanced fat composition for special medical application is characterized by comprising the following components in percentage by mass: 34.8 to 35.5 percent of low erucic acid rapeseed oil, 23.5 to 24.3 percent of sunflower seed oil, 9.6 to 10.2 percent of safflower seed oil, 3.6 to 5.2 percent of flaxseed oil, 7.8 to 8.3 percent of palm kernel oil and 17.8 to 18.2 percent of medium chain triglyceride.
2. The fatty acid balanced fat composition for special medical use according to claim 1, which comprises the following components in percentage by mass: 35% of low erucic acid rapeseed oil, 24% of sunflower seed oil, 10% of safflower seed oil, 5% of linseed oil, 8% of palm kernel oil and 18% of medium chain triglyceride.
3. A fatty acid balanced fat emulsion for special medical use comprising the fatty acid balanced fat composition for special medical use of claim 1 or 2, further comprising effective amounts of an emulsifier, a stabilizer and water; wherein: the emulsifier is soybean lecithin, and the stabilizer is xanthan gum.
4. A method of preparing a fatty acid balanced fat emulsion for special medical use according to claim 3, comprising the steps of:
(1) adding an emulsifier into an oil phase formed by the fatty acid balanced type fat composition for special medical purposes in proportion, firstly stirring for 1min at 2000r/min by using a cantilever stirrer, gradually adding water for emulsification after the emulsifier is fully dissolved in the oil phase, and then adding a stabilizer dissolved in a small amount of water into an emulsification system to obtain a primary emulsion;
(2) and (3) further emulsifying the fully and uniformly mixed primary emulsion in a high-speed homogenizer, homogenizing for a plurality of times under certain pressure by a high-pressure homogenizer, filling, and then carrying out high-pressure sterilization to obtain the fatty acid balanced fat emulsion with special medical application.
5. The method of claim 4, wherein the ratio of n-6 to n-3 in the unsaturated fatty acids (PUFA) in the oil phase of the fatty acid balanced fat composition for special medical use is 5.16 ± 0.05.
6. The method for preparing fatty acid balanced fat emulsion for special medical use according to claim 4, wherein the emulsification in steps (1) and (2) comprises the following technological parameters: the emulsifying speed is 10000-14000 r/min, the emulsifying time is 20-40 min, and the emulsifying temperature is 30-50 ℃;
and/or in the step (2), homogenizing for three times by using a high-pressure homogenizer under the condition that the pressure is 50MPa, and carrying out high-pressure sterilization for 10min at 121 ℃ after filling.
7. A fatty acid balanced type special medical use formula food, characterized by comprising the fatty acid balanced type special medical use fat composition according to claim 1 or 2;
the fatty acid balanced type special medical application formula food is composed of the following raw materials in mass percentage of 1000 g: 95.04g of maltodextrin, 30g of hydrolyzed whey protein powder, 86g of casein, 12g of soybean protein isolate, 8.52g of low erucic acid rapeseed oil, 5.8g of sunflower seed oil, 2.4g of safflower seed oil, 1.2g of linseed oil, 2g of palm kernel oil, 4.4g of medium-chain triglyceride, 4g of inulin, 4g of fructo-oligosaccharide (FOS), 1649.08 mu g of vitamin A palmitate, 39 mu g of vitamin D, 6.02mg of mixed biological phenol concentrate, 43.2 mu g of phytomenadione, 2.04mg of thiamine hydrochloride, 1.6mg of riboflavin, 1.78mg of pyridoxine hydrochloride, 2.8 mu g of cyanocobalamine, 54mg of L-ascorbic acid, 10.32mg of nicotinamide, 16.52mg of D-calcium pantothenate, 234 mu g of folic acid, 38 mu g of D-biotin, 310.98mg of choline chloride, 2286.18mg of potassium citrate, 3221.62mg of potassium chloride, 1458.66mg of sodium citrate, 349.1mg of magnesium chloride, 3828 mg of magnesium ammonium phosphate, 3822 mg of tricalcium phosphate, 23.58 mg of zinc sulfate, 7.14mg of manganese sulfate, 1291.02 mu g of copper sulfate, 75.88 mu g of potassium iodide, 215.24 mu g of chromium chloride, 119.14 mu g of sodium selenate, 10g of lecithin and the balance of water.
8. A fatty acid balanced type special medical use formula food, characterized by comprising the fatty acid balanced type special medical use fat composition according to claim 1 or 2;
the fatty acid balanced type special medical application formula food is composed of the following raw materials in mass percentage of 1000 g: 92.86g of maltodextrin, 28g of hydrolyzed whey protein powder, 6g of casein, 10g of soybean protein isolate, 11.5g of low erucic acid rapeseed oil, 7.8g of sunflower seed oil, 3.2g of safflower seed oil, 1.6g of linseed oil, 2.6g of palm kernel oil, 5.8g of medium-chain triglyceride, 4g of inulin, 4g of fructo-oligosaccharide, 1649.08 μ g of palmitic acid vitamin A, 36 μ g of vitamin D39, 6.02mg of mixed biological phenol concentrate, 43.2 μ g of phytomenadione, 2.04mg of thiamine hydrochloride, 1.6mg of riboflavin, 1.78mg of pyridoxine hydrochloride, 2.8 μ g of cyanocobalamine, 54mg of L-ascorbic acid, 10.32mg of nicotinamide, 16.52mg of D-calcium pantothenate, 234 μ g of folic acid, 38 μ g of D-biotin, 310.98mg of choline chloride, 2286.18mg of potassium citrate, 3221.62mg of potassium chloride, 1458.66mg of sodium citrate, 349.1mg of magnesium chloride, 3558 mg of magnesium sulfate, 3558 mg of tricalcium phosphate, 7.14mg of zinc sulfate, 1291.02 mu g of copper sulfate, 75.88 mu g of potassium iodide, 215.24 mu g of chromium chloride, 119.14 mu g of sodium selenate, 10g of lecithin and the balance of water.
9. The fatty acid balanced type special medical use formula according to claim 7 or 8, characterized in that the fatty acid balanced type special medical use formula comprises an emulsion or a powder product.
10. The fatty acid balanced type formulated food for special medical use according to claim 9, wherein said method for preparing said fatty acid balanced type formulated emulsion food for special medical use comprises the steps of:
(a) uniformly mixing maltodextrin, whey protein powder, casein and soybean protein isolate, and dissolving in partial water;
(b) sequentially dissolving the water-soluble vitamin mixed material and the mineral mixed material into part of pure water, adding the mixture into the step (a) for dissolving, and uniformly stirring at a low speed to obtain a water phase;
(c) weighing the canola oil, the sunflower seed oil, the safflower seed oil, the linseed oil, the palm kernel oil, the medium-chain triglyceride and the soybean lecithin according to the formula ratio, uniformly stirring at a low speed at the temperature of 70 ℃, and uniformly mixing with the oil-soluble vitamins to obtain an oil phase;
(d) slowly adding the water phase in the step (b) into the oil phase in the step (c), and uniformly stirring to prepare a primary emulsion;
(e) shearing the primary emulsion at 12000-14000 rpm for 30 min;
(f) homogenizing the emulsion in step (e) under 50MPa pressure for 3 times;
(g) subpackaging the emulsion after high-pressure homogenization in the step (f), and autoclaving at 115 ℃ for 15-30 min.
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Cited By (1)
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