CN115137078A - Total-nutrient formula food and preparation method and application thereof - Google Patents

Total-nutrient formula food and preparation method and application thereof Download PDF

Info

Publication number
CN115137078A
CN115137078A CN202210600342.1A CN202210600342A CN115137078A CN 115137078 A CN115137078 A CN 115137078A CN 202210600342 A CN202210600342 A CN 202210600342A CN 115137078 A CN115137078 A CN 115137078A
Authority
CN
China
Prior art keywords
parts
powder
wall material
water
whey protein
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202210600342.1A
Other languages
Chinese (zh)
Inventor
任娇艳
郭际
王敏
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Guangzhou State Good Biotechnology Co ltd
South China University of Technology SCUT
Original Assignee
Guangzhou State Good Biotechnology Co ltd
South China University of Technology SCUT
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Guangzhou State Good Biotechnology Co ltd, South China University of Technology SCUT filed Critical Guangzhou State Good Biotechnology Co ltd
Priority to CN202210600342.1A priority Critical patent/CN115137078A/en
Publication of CN115137078A publication Critical patent/CN115137078A/en
Pending legal-status Critical Current

Links

Images

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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/045—Organic compounds containing nitrogen as heteroatom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A23L33/155—Vitamins A or D
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Inorganic Chemistry (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses a full-nutrition formula food and a preparation method and application thereof. A nutritionally complete formula, which is a specific nutritionally complete formula, comprising: 0-5 parts of soybean peptide, 0-5 parts of whey protein powder, 5-24 parts of wall material, and water is added for mixing to ensure that the liquid concentration is 11.81-22.22%. A preparation method of a total nutrient formula food is used for preparing the total nutrient formula food, and is characterized by comprising the following steps: mixing soybean peptide, whey protein powder and wall material with water, and concocting to obtain liquid with concentration of 11.81-22.22%. Use of a nutritionally complete formula for administration to a patient by different routes of administration, wherein said different routes of administration comprise oral administration, nasogastric tube administration, nasointestinal tube administration.

Description

Total-nutrient formula food and preparation method and application thereof
Technical Field
The invention relates to the technical field of formula foods with special medical application, in particular to a full-nutrition formula food and a preparation method and application thereof.
Background
The formula food for special medical application is a formula food specially processed and prepared for meeting the special requirements of people with limited food intake, digestive absorption disorder, metabolic disorder or specific disease states on nutrients or diet, belongs to an enteral nutrition preparation, and has better effect clinically.
The osmotic pressure is a necessary condition of osmotic action in organisms, is closely related to the metabolic system and health of organisms, and the osmolality range of the plasma of a normal organism is 300 +/-20 mOsm/kg (at the body temperature of 37 ℃). Since high osmotic pressure can cause cell dehydration and atrophy, and low osmotic pressure can cause cell water absorption and swelling, there is a certain requirement for osmotic pressure of the ingested product, preferably a product with equal osmotic pressure, so as to be better absorbed and utilized by cells. Osmotic pressure is the first investigation index of food development and formula design of formula for special medical use, and is also an important basis for clinical application. As more and more specific medical-use formula foods enter the market, the detection of osmotic pressure is of great significance, both from a regulatory perspective and from a food safety perspective. Researches find that the freezing point method is more suitable for detecting the osmotic pressure of formula food with special medical application, and the sample consumption is small, and the precision, the accuracy and the repeatability are good.
Currently, the food categories of the formula for special medical use circulated in the domestic market include total nutrient formula, specific total nutrient, fat component, electrolyte component and carbohydrate component, and because of the complexity of the matrix (such as protein, carbohydrate, fat, linoleic acid, vitamins, minerals and other optional nutrients) and the multiple forms of the sample (such as liquid, suspension and solid), the osmotic pressure is not the same and is influenced by the components of the added raw materials. Although the crystal osmotic pressure generated by inorganic salt ions (such as sodium, potassium, phosphorus, chlorine and the like) has great influence on the osmotic pressure of the organism, for example, the high osmotic pressure milk powder solution can generate side effects such as brain damage, kidney stone formation and the like after being eaten for a long time, the crystal osmotic pressure is less in dosage or insoluble in water in special medical food, and the influence is relatively small. Researches find that the osmotic pressure of the total-nutrient formula milk powder is greatly influenced by dietary fibers, carbohydrates such as lactose and the like, and raw materials such as concentrated whey protein 80 and the like. The effect of hydrolyzed protein on solution osmotic pressure is significantly higher than that of non-hydrolyzed protein, wherein the osmotic pressure of the special medical food of the amino acid formula is higher. Patients who use specialized foods clinically often have malnutrition, while protein deficiencies are associated with immunosuppression, poor wound healing, muscle weakness, low survival rates, and prolonged hospital stays. However, protein absorption requires consideration of the gastrointestinal function of the body, and proteolytic formulations are more easily absorbed than whole protein and amino acid formulations, and peptide osmotic pressure is lower than amino acids. More and more researches show that the small intestine absorbs small peptides more rapidly and more effectively than free amino acids, and the amino acid formula is less tolerant, so that protein hydrolysates (polypeptides) and their influence on osmotic pressure are receiving more and more attention from the special medical food industry.
In conclusion, the food-derived peptides have very broad application prospects in special medical foods, and the food-derived peptides are especially necessary to play a role in regulating osmotic pressure in the special medical foods according to the advantage of low osmotic pressure of the food-derived peptides.
Disclosure of Invention
Based on the above, the invention aims to provide a full-nutrition formula food with food-borne peptide for regulating special medical application, a preparation method and application thereof, and provides a method for regulating osmotic pressure of the full-nutrition formula food for oral administration, nasogastric tube administration and nasointestinal tube administration, so that the product reaches the human body's isotonic pressure (280-320 mOsm/L) to promote the product to be absorbed by the body more effectively.
In a first aspect, the present invention provides a nutritionally complete formula comprising: 0-5 parts of soybean peptide, 0-5 parts of whey protein powder and 5-36 parts of wall material, and water is added for mixing to ensure that the liquid concentration is 11.81-22.22%.
In one embodiment, the above technical solution includes: 0-5 parts of soybean peptide, 0-5 parts of whey protein powder and 5-8 parts of wall material, and water is added for mixing to ensure that the liquid concentration is 16-19%.
In one embodiment, the above technical solution includes: 0-4 parts of soybean peptide, 0-4 parts of whey protein powder, 16-18 parts of wall material, and water is added for mixing to ensure that the liquid concentration is 11.81-22.22%.
In one embodiment, the above technical solution includes: 0-4 parts of soybean peptide, 0-4 parts of whey protein powder, 22-24 parts of wall material, and water is added for mixing to ensure that the liquid concentration is 18.42-21.05%.
In one embodiment, the wall material comprises the following components: casein, concentrated whey protein, instant soybean powder, soybean protein isolate, maltodextrin, vegetable fat powder, polydextrose, glucose syrup, tomato powder, pumpkin powder and a nutrition enhancer.
In one embodiment, the wall material comprises the following components in parts by weight: 5 parts of casein, 4 parts of concentrated whey protein, 4 parts of instant soybean powder, 4 parts of soybean protein isolate, 20 parts of maltodextrin, 12.5 parts of vegetable fat powder, 4 parts of polydextrose, 10 parts of glucose syrup, 5 parts of tomato powder, 5 parts of pumpkin powder and 8 parts of nutrition enhancer.
In one embodiment, the nutrition enhancer comprises, by weight: 39 parts of sodium citrate, 15 parts of calcium hydrophosphate, 8 parts of magnesium sulfate, 3 parts of ferrous sulfate, 2 parts of zinc sulfate, 0.5 part of retinyl acetate, 0.01 part of cholecalciferol, 0.5 part of dl-alpha-tocopherol acetate, 0.1 part of thiamine hydrochloride, 0.1 part of riboflavin, 0.1 part of pyridoxine hydrochloride, 0.01 part of cyanocobalamine, 15 parts of L-ascorbic acid, 2 parts of nicotinamide, 0.001 part of folic acid, 8 parts of xanthan gum and 8 parts of dipotassium phosphate.
In one embodiment of the above technical solution, the water is warm boiled water.
In a second aspect, the present invention provides a method for preparing a total nutrient formula according to any one of the above, comprising: mixing soybean peptide, whey protein powder and wall material with water, and concocting to obtain liquid with concentration of 11.81-22.22%.
In a third aspect, the present invention provides a use of a nutritionally complete formula for a patient according to any one of the preceding claims for administration by different routes of administration to the patient, wherein the different routes of administration comprise oral administration, nasogastric tube administration, nasointestinal tube administration.
Compared with the prior art, the method for regulating the osmotic pressure of the total nutrient formula food, and the preparation method and the application thereof provided by the invention are a method for regulating the osmotic pressure of the total nutrient formula food with sufficient heat, complete nutritional ingredients and proper proportion, are easy to operate and easy to digest, can be used for regulating the osmotic pressure of the total nutrient formula food with three different administration routes, namely oral administration, nasogastric tube and nasointestinal tube, and have a good osmotic pressure regulating effect. By adding a certain proportion of food-borne polypeptide into the total nutrient formula food, the formula food has stronger pertinence, can improve the absorption and tolerance of enteral nutrition preparations, enables patients not to easily suffer from adverse reactions such as diarrhea and the like while providing total nutrients, improves the nutritional status of the patients, and improves the life quality of the patients. The method for regulating osmotic pressure relates to integral brewing, is simple and convenient to operate, is convenient to store, is very suitable for people in specific disease states, particularly people in disease states such as patients with poor intestinal functions and easy diarrhea, liver diseases, kidney diseases, large-area burns and the like, supports adjustment of osmotic pressure of full-nutrition formula food in different administration routes, and can comprehensively meet application of various clinical nutritional requirements.
For a better understanding and practice, the invention is described in detail below with reference to the accompanying drawings.
Drawings
FIG. 1 is an osmotic pressure and standard curve of soybean peptide (example 1);
FIG. 2 shows the osmotic pressure and standard curve of whey protein powder (example 2);
FIG. 3 shows the osmotic pressure and the standard curve of the wall material (example 3).
Detailed Description
The implementations described in the exemplary embodiments below are not intended to represent all implementations consistent with the present disclosure. Rather, they are merely examples of implementations consistent with certain aspects of the present disclosure.
The terminology used in the disclosure is for the purpose of describing particular embodiments only and is not intended to be limiting of the disclosure. As used in this disclosure, the singular forms "a", "an", and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. It should also be understood that the term "and/or" as used herein refers to and encompasses any and all possible combinations of one or more of the associated listed items.
The invention provides a method for regulating osmotic pressure of a full-nutrition formula food and application thereof in preparing formula foods with special medical application and special medical products with different administration routes. It is expressly intended that all such similar substitutes and modifications which would be obvious to one skilled in the art are deemed to be included in the invention. While the methods and applications of this invention have been described in terms of several embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
In the embodiments of the present invention, unless otherwise specified, technical means used in the examples are conventional means well known to those skilled in the art, and materials, reagents and the like used are commercially available.
In a first aspect, the present invention provides a nutritionally complete formula comprising: 0-5 parts of soybean peptide, 0-5 parts of whey protein powder and 5-36 parts of wall material, and water is added for mixing to ensure that the liquid concentration is 11.81-22.22%. The water is preferably warm boiled water of 50-60 deg.C.
The food-derived peptide consists of a soybean peptide. The method for regulating osmotic pressure of the total nutrient formula food with different administration routes is to add the soybean peptide and regulate the osmotic pressure formed by each nutrient component in the product. After being regulated by the soybean peptide, the osmotic pressure of the product can reach the equal osmotic pressure level (280-320 mOsm/L), which is beneficial to the absorption and utilization of the product and the exertion of the nutritional efficacy.
The mass ratio of the soybean peptide, the whey protein powder and the wall material is different according to the difference of oral administration, nasogastric tube administration and nasointestinal tube administration of a total nutrient formula.
Specifically, the wall material comprises the following components: casein, concentrated whey protein, instant soybean powder, soybean protein isolate, maltodextrin, vegetable fat powder, polydextrose, glucose syrup, tomato powder, pumpkin powder and a nutrition enhancer.
Preferably, the wall material comprises the following components in parts by weight: 5 parts of casein, 4 parts of concentrated whey protein, 4 parts of instant soybean powder, 4 parts of soybean protein isolate, 20 parts of maltodextrin, 12.5 parts of vegetable fat powder, 4 parts of polydextrose, 10 parts of glucose syrup, 5 parts of tomato powder, 5 parts of pumpkin powder and 8 parts of nutrition enhancer.
In specific implementation, the nutrition enhancer comprises the following components in parts by weight: 39 parts of sodium citrate, 15 parts of calcium hydrophosphate, 8 parts of magnesium sulfate, 3 parts of ferrous sulfate, 2 parts of zinc sulfate, 0.5 part of retinyl acetate, 0.01 part of cholecalciferol, 0.5 part of dl-alpha-tocopheryl acetate, 0.1 part of thiamine hydrochloride, 0.1 part of riboflavin, 0.1 part of pyridoxine hydrochloride, 0.01 part of cyanocobalamin, 15 parts of L-ascorbic acid, 2 parts of nicotinamide, 0.001 part of folic acid, 8 parts of xanthan gum and 8 parts of dipotassium hydrogen phosphate.
In one embodiment, a total nutritional formula, comprising: 0-5 parts of soybean peptide, 0-5 parts of whey protein powder and 5-8 parts of wall material, and water is added for mixing to ensure that the liquid concentration is 16-19%.
In another embodiment, a total nutritional formula, comprising: 0-4 parts of soybean peptide, 0-4 parts of whey protein powder, 16-18 parts of wall material, and water is added for mixing to ensure that the liquid concentration is 11.81-22.22%.
In another embodiment, a total nutritional formula, comprises: 0-4 parts of soybean peptide, 0-4 parts of whey protein powder and 22-24 parts of wall material, and water is added for mixing to ensure that the liquid concentration is 18.42-21.05%.
To verify the feasibility of the method for regulating the osmotic pressure of the total nutrient formula food provided by the invention, examples 1-30 are specifically listed as follows:
example 1 osmolarity measurement of Soybean peptide and Standard Curve plotting
5 parts of soybean peptide powder is added into 20mL of drinking water (50-60 ℃), and after full dissolution, the liquid concentration is 20.00%. At room temperature, 50. Mu.L of the sample was taken by a pipette into an osmometer, and the osmotic pressure was measured. 5mL of drinking water was added according to the above method, the concentration of the liquid was 16.67%, and 50. Mu.L of the sample was taken and placed in an apparatus, and the osmotic pressure of the liquid was measured at room temperature. Subsequently, 10mL of drinking water was sequentially added for 9 times to make the liquid concentration 12.50%, 10.00%, 8.33%, 7.14%, 6.25%, 5.56%, 5.00% and 4.55%, respectively, 50 μ L of the sample was put into the apparatus, the osmotic pressure of the liquid was measured at room temperature, and a standard curve of the osmotic pressure was plotted, as shown in fig. 1.
The osmotic pressures measured according to the freezing point method were respectively: 537 (20.00%), 433 (16.67%), 274 (12.50%), 201 (10.00%), 158 (8.33%), 128 (7.14%), 106 (6.25%), 86 (5.56%), 71 (5.00%) and 58 (4.55%) mOsm/L, with a standard curve of y =3090.8x-91.45, R =3090.8x-91.45 2 =0.9951. It can be calculated from the formula that the osmotic pressure of the soybean peptide ranges from 280 to 320mOsm/L (isotonic) when the concentration of the liquid is 11.91 to 13.19%. Namely, when 520-590mL of drinking water is added into 80g of soybean peptide powder, the isotonic requirement of the human body can be met.
Example 2 osmolarity measurement of whey protein and standard curve plotting
5 parts of whey protein powder is added into 20mL of drinking water (50-60 ℃) and is fully dissolved, and the liquid concentration is 20%. At room temperature, 50. Mu.L of the sample was taken by a pipette into an osmometer, and the osmotic pressure was measured. 5mL of drinking water was added according to the above method, and the liquid concentration was 16.67%, and 50. Mu.L of the sample was put into an apparatus, and the liquid osmotic pressure was measured at room temperature. Subsequently, 10mL of drinking water was sequentially added for 9 times to make the liquid concentration 12.50%, 10.00%, 8.33%, 7.14%, 6.25%, 5.56%, 5.00% and 4.55%, respectively, 50 μ L of the sample was put into the apparatus, the osmotic pressure of the liquid was measured at room temperature, and a standard curve of the osmotic pressure was plotted, as shown in fig. 2.
The osmotic pressures measured according to the freezing point method were respectively: 160 (20.00%), 125 (16.67%), 90 (12.50%), 67 (10.00%), 55 (8.33%), 44 (7.14%), 38 (6.25%), 33 (5.56%), 28 (5.00%) and 24 (4.55%) mOsm/L with a standard curve of y =863.6x-16.5, R% 2 =0.998. It can be calculated by the formula that the osmotic pressure of the whey protein ranges from 280 mOsm/L to 320mOsm/L (isoosmotic) when the concentration of the liquid is 34.24-38.84%. Namely 80g of whey protein powder is added into 125-155mL of drinking water, so that the isotonic requirement of the human body can be met.
Example 3 osmolarity measurement of wall Material and Standard Curve plotting
4 parts of the mixed wall material are added into 20mL of drinking water (50-60 ℃), and after full dissolution, the liquid concentration is 16.67%. A50. Mu.L sample was taken with a pipette at room temperature into an osmometer, and the osmotic pressure was measured. 5mL of drinking water was added to a concentration of 13.79% in the above manner, and 50. Mu.L of the sample was taken and placed in an apparatus to measure the osmotic pressure of the liquid at room temperature. Subsequently, 10mL of drinking water was added in 9 times in sequence to make the liquid concentration 10.26%, 8.16%, 6.78%, 5.80%, 5.06%, 4.49%, 4.04%, and 3.67%, respectively, 50 μ L of the sample was put into the apparatus, the osmotic pressure of the liquid was measured at room temperature, and a standard curve of the osmotic pressure was plotted, as shown in fig. 3.
The osmotic pressures measured according to the freezing point method were respectively: 537 (16.67%), 433 (13.79%), 274 (10.26%), 201 (8.16%), 158 (6.78%), 128 (5.80%), 106 (5.06%), 86 (4.49%), 71 (4.04%) and 58 (3.67%) mOsm/L, with a standard curve of y =1338.4x, R = 8.4x 2 =0.9988. The formula can calculate that when the liquid concentration is 20.788% -23.758%, the osmotic pressure value of the liquid is 280-320mOsm/L, namely, 255-300mL of drinking water can be met when 80g of wall material mixed powder is added into the wall material mixed powder.
In conclusion, the osmotic pressure sequencing conditions of the soybean peptide, the whey protein powder and the wall material with the same mass are found as follows: whey protein > wall material > soy peptide, indicating low osmotic pressure of soy peptide.
Examples 4-9 osmolarity measurement and Standard Curve plotting of Soy peptide-adjusted oral Total nutrient formula food
The soybean peptide, the whey protein powder and the wall material were mixed with 50-60 ℃ drinking water in the proportions shown in Table 1.
Figure BDA0003669692000000091
TABLE 1 composition of oral full-nutrition formula food and corresponding osmotic pressure standard equation
The compositions of examples 4-6 were prepared by adding 30mL of water, sequentially adding 2 times 10mL of drinking water according to the above method, and subsequently adding 7 times 30mL of drinking water sequentially to give liquid concentrations of 25.00%, 20.00%, 16.67%, 11.11%, 8.33%, 6.67%, 5.56%, 4.76%, 4.17% and 3.70%, respectively, taking 50 μ L of the sample, placing the sample in an apparatus, measuring the osmotic pressure of the liquid at room temperature, and plotting a standard curve of the osmotic pressure.
The composition of examples 7 to 9 was added with 40mL of water, 10mL of drinking water was added 2 times after the above method, and then 30mL of drinking water was added 7 times after the above method to make the liquid concentration respectively 24.53%, 20.63%, 17.81%, 12.62%, 9.77%, 7.98%, 6.74%, 5.83%, 5.14% and 4.59% in this order, 50 μ L of the sample was taken, placed in an apparatus, the liquid osmotic pressure was measured under the condition of room temperature, and a standard curve of the osmotic pressure was plotted.
Examples 10-21 osmolarity measurement and Standard Curve plotting of Soybean peptide-modified nasogastric Total nutrient formula food
The soybean peptide, the whey protein powder and the wall material were mixed with 50-60 ℃ drinking water in the proportions shown in Table 2.
Figure BDA0003669692000000092
Figure BDA0003669692000000101
TABLE 2 composition of nasogastric type total nutrient formula food and corresponding osmotic pressure standard equation
20mL of water was added to the composition of examples 10-12, 10mL of drinking water was added 2 times after the above method, followed by 7 sequential additions of 30mL of drinking water to a liquid concentration of 24.04%, 17.42%, 11.24%, 7.33%, 5.44%, 4.33%, 3.59%, 3.07%, 2.68%, and 2.38%, respectively, in this order, 50. Mu.L of the sample was taken, placed in an instrument, and the osmotic pressure of the liquid was measured at room temperature, and a standard curve of the osmotic pressure was plotted.
20mL of water was added to the composition of examples 13-15, 10mL of drinking water was added 2 times after the above method, followed by 7 further additions of 30mL of drinking water in sequence to give a liquid concentration of 20.00%, 14.29%, 11.11%, 6.67%, 4.76%, 3.70%, 3.03%, 2.56%, 2.22% and 1.96% in sequence, respectively, 50. Mu.L of the sample was taken, placed in an apparatus, and the osmotic pressure of the liquid was measured at room temperature and a standard curve of the osmotic pressure was plotted.
20mL of water was added to the compositions of examples 16-18, 10mL of drinking water was added 2 times after the above method, followed by 7 additional additions of 30mL of drinking water in sequence to give liquid concentrations of 25.93%, 18.92%, 14.89%, 9.09%, 6.54%, 5.11%, 4.19%, 3.55%, 3.08%, and 2.72%, respectively, 50. Mu.L of each sample was placed in an apparatus, the osmotic pressure of the liquid was measured at room temperature, and a standard curve of osmotic pressure was plotted.
20mL of water was added to the compositions of examples 19 to 21, 10mL of drinking water was added 2 times after the above method, and 30mL of drinking water was added 7 times after the above method to give liquid concentrations of 21.57%, 15.49%, 12.09%, 7.28%, 5.21%, 4.06%, 3.32%, 2.81%, 2.44%, and 2.15%, respectively, 50. Mu.L of each sample was taken, placed in an apparatus, and the osmotic pressure of the liquid was measured at room temperature, and a standard curve of the osmotic pressure was plotted.
Examples 22-30 osmolarity measurement and Standard Curve plotting of Soybean peptide-modified nasointestinal Total nutrient formula food
The soybean peptide, the whey protein powder and the wall material were mixed with 50-60 ℃ drinking water according to the ratio in table 3.
Figure BDA0003669692000000111
TABLE 3 composition of the nasointestinal type total nutrient formula and corresponding osmotic pressure standard equation
20mL of water was added to the compositions of examples 22 to 24, 10mL of drinking water was added 2 times after the above method, and 30mL of drinking water was added 7 times after the above method to give liquid concentrations of 24.53%, 17.81%, 13.98%, 8.50%, 6.10%, 4.76%, 3.90%, 3.31%, 2.87%, and 2.53%, respectively, in this order, 50. Mu.L of the sample was taken, placed in an apparatus, and the osmotic pressure of the liquid was measured at room temperature, and a standard curve of the osmotic pressure was plotted.
20mL of water was added to the compositions of examples 25-27, 10mL of drinking water was added 2 times after the above method, followed by 7 additional sequential additions of 30mL of drinking water to a liquid concentration of 25.47%, 18.49%, 14.52%, 8.82%, 6.34%, 4.95%, 4.05%, 3.44%, 2.98%, and 2.63%, respectively, 50. Mu.L of each sample was placed in an apparatus, the osmotic pressure of the liquid was measured at room temperature, and a standard curve of the osmotic pressure was plotted.
20mL of water was added to the compositions of examples 28-30, 10mL of drinking water was added 2 times after the above method, and 30mL of drinking water was added 7 times after the above method to give liquid concentrations of 26.42%, 19.18%, 15.05%, 9.15%, 6.57%, 5.13%, 4.20%, 3.56%, 3.09%, and 2.73% in this order, respectively, 50. Mu.L of the sample was taken, placed in an apparatus, and the osmotic pressure of the liquid was measured at room temperature, and a standard curve of the osmotic pressure was plotted.
In summary, the method for obtaining the total nutrient formula food with soybean peptide adjusted by different administration routes can be optimized by detecting and analyzing the osmotic pressure in the above examples 4-30, as shown in table 4.
Figure BDA0003669692000000121
Figure BDA0003669692000000131
TABLE 4 osmolarity measurement and calibration curves for whole nutrient formulas with soy peptide modulation for different routes of administration
The oral full-nutrition formula food comprises the following components: 1 part of soybean peptide, 1 part of whey protein and 2-3.2 parts of wall material, wherein the liquid concentration is 16-19%, the water addition amount is 220-320mL, and the osmotic pressure range is 280-320mOsm/L; the nose and stomach type full-nutrition formula food comprises the following components: 3-4 parts of soybean peptide, 3-4 parts of whey protein and 32-36 parts of wall material, wherein the liquid concentration is 18.1-22.22%, the water addition amount is 355-475mL, and the osmotic pressure range is 280-320mOsm/L; the nose and intestine type full-nutrition formula food comprises the following components: 1 part of soybean peptide, 1 part of whey protein and 11-12 parts of wall material, wherein the liquid concentration is 18.42-23.01%, the water adding amount is 435-620mL, and the osmotic pressure range is 280-320mOsm/L.
The result shows that the osmotic pressure of the single soybean peptide is far lower than that of whey protein powder and wall materials with the same mass. In a complex system, the addition amount ratio of the soybean peptide to the whey protein powder is 1:1, and the mass ratio of the soybean peptide to the wall material is different along with different administration routes: oral type < nasointestinal type < nasogastric type. Importantly, the effect of the soybean peptide on regulating the osmotic pressure of the complex full-nutrition formula food is low in quantity, good in effect, simple and convenient to operate and high in applicability, and the osmotic pressure of the specific full-nutrition formula food in each type of administration way can be regulated to meet the nutritional requirements of people in specific disease states, particularly people in disease states such as diarrhea patients, liver diseases, kidney diseases and large-area burns, which have poor intestinal functions.
In a second aspect, the present invention provides a method for preparing a complete nutritional formula for use in preparing a complete nutritional formula according to any of the embodiments above, comprising: mixing soybean peptide, whey protein powder and wall material with water, and concocting to obtain liquid with concentration of 11.81-22.22%.
In a third aspect, the present invention provides a use of a nutritionally complete formula for administering to a patient by different routes of administration, as described in any one of the embodiments above, wherein the different routes of administration include oral administration, nasogastric tube administration, nasointestinal tube administration.
Compared with the prior art, the method for regulating the osmotic pressure of the total nutrient formula food, and the preparation method and the application thereof provided by the invention are a method for regulating the osmotic pressure of the total nutrient formula food with sufficient heat, complete nutrient components and proper proportion, are easy to operate and easy to digest, and can be used for regulating the osmotic pressure of the total nutrient formula food with three different administration routes of oral administration, nasogastric tube and nasointestinal tube, and the effect of regulating the osmotic pressure is good. By adding a certain proportion of food-borne polypeptide into the total nutrient formula food, the formula food has stronger pertinence, can improve the absorption and tolerance of enteral nutrition preparations, enables patients not to easily suffer from adverse reactions such as diarrhea and the like while providing total nutrients, improves the nutritional status of the patients, and improves the life quality of the patients. The method for regulating osmotic pressure relates to integral brewing, is simple and convenient to operate, is convenient to store, is very suitable for people in specific disease states, particularly people in disease states such as patients with poor intestinal functions and easy diarrhea, liver diseases, kidney diseases, large-area burns and the like, supports adjustment of osmotic pressure of full-nutrition formula food in different administration routes, and can comprehensively meet application of various clinical nutritional requirements.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that various changes and modifications can be made by those skilled in the art without departing from the spirit of the invention, and these changes and modifications are all within the scope of the invention.

Claims (10)

1. A full nutritional formula, comprising: 0-5 parts of soybean peptide, 0-5 parts of whey protein powder, 5-36 parts of wall material, and water is added for mixing to ensure that the liquid concentration is 11.81-22.22%.
2. The nutritionally complete formula according to claim 1, comprising: 0-5 parts of soybean peptide, 0-5 parts of whey protein powder and 5-8 parts of wall material, and water is added for mixing to ensure that the liquid concentration is 16-19%.
3. The nutritionally complete formula according to claim 1, comprising: 0-4 parts of soybean peptide, 0-4 parts of whey protein powder and 16-18 parts of wall material, and water is added for mixing to ensure that the liquid concentration is 11.81-22.22%.
4. The nutritionally complete formula according to claim 1, comprising: 0-4 parts of soybean peptide, 0-4 parts of whey protein powder, 22-24 parts of wall material, and water is added for mixing to ensure that the liquid concentration is 18.42-21.05%.
5. The nutritionally complete formula according to any one of claims 1 to 4, wherein said wall material comprises the following ingredients: casein, concentrated whey protein, instant soybean powder, soy protein isolate, maltodextrin, vegetable fat powder, polydextrose, glucose syrup, tomato powder, pumpkin powder and a nutrition enhancer.
6. The nutritionally complete formula according to claim 5, wherein the wall material comprises the following ingredients in parts by weight: 5 parts of casein, 4 parts of concentrated whey protein, 4 parts of instant soybean powder, 4 parts of soybean protein isolate, 20 parts of maltodextrin, 12.5 parts of vegetable fat powder, 4 parts of polydextrose, 10 parts of glucose syrup, 5 parts of tomato powder, 5 parts of pumpkin powder and 8 parts of nutrition enhancer.
7. The nutritionally complete formula according to claim 6, wherein the fortifier comprises, in parts by weight: 39 parts of sodium citrate, 15 parts of calcium hydrophosphate, 8 parts of magnesium sulfate, 3 parts of ferrous sulfate, 2 parts of zinc sulfate, 0.5 part of retinyl acetate, 0.01 part of cholecalciferol, 0.5 part of dl-alpha-tocopheryl acetate, 0.1 part of thiamine hydrochloride, 0.1 part of riboflavin, 0.1 part of pyridoxine hydrochloride, 0.01 part of cyanocobalamin, 15 parts of L-ascorbic acid, 2 parts of nicotinamide, 0.001 part of folic acid, 8 parts of xanthan gum and 8 parts of dipotassium hydrogen phosphate.
8. The nutritionally complete formula according to any one of claims 1 to 4, wherein the water is warm boiled water.
9. A method of preparing a nutritionally complete formula for use in preparing a nutritionally complete formula according to any one of claims 1 to 8, comprising: mixing soybean peptide, whey protein powder and wall material with water, and concocting to obtain liquid with concentration of 11.81-22.22%.
10. The application of the full-nutrition formula food is characterized in that: the use is the use of a complete nutritional formula according to any one of claims 1 to 8 for administration to a patient by different routes of administration, wherein the different routes of administration include oral administration, nasogastric tube administration, nasointestinal tube administration.
CN202210600342.1A 2022-05-30 2022-05-30 Total-nutrient formula food and preparation method and application thereof Pending CN115137078A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202210600342.1A CN115137078A (en) 2022-05-30 2022-05-30 Total-nutrient formula food and preparation method and application thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202210600342.1A CN115137078A (en) 2022-05-30 2022-05-30 Total-nutrient formula food and preparation method and application thereof

Publications (1)

Publication Number Publication Date
CN115137078A true CN115137078A (en) 2022-10-04

Family

ID=83406708

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202210600342.1A Pending CN115137078A (en) 2022-05-30 2022-05-30 Total-nutrient formula food and preparation method and application thereof

Country Status (1)

Country Link
CN (1) CN115137078A (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108294302A (en) * 2018-01-30 2018-07-20 贵州中科金玖生物技术有限公司 A kind of full nutrient formulation powder, preparation method and its product
CN110916195A (en) * 2019-11-25 2020-03-27 中国海洋大学 Total nutrient tumor formula food added with specific marine oligopeptide and preparation method thereof
CN113575934A (en) * 2021-08-02 2021-11-02 山东哈维药业有限公司 Total-nutrient compound protein powder for tumor patients

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108294302A (en) * 2018-01-30 2018-07-20 贵州中科金玖生物技术有限公司 A kind of full nutrient formulation powder, preparation method and its product
CN110916195A (en) * 2019-11-25 2020-03-27 中国海洋大学 Total nutrient tumor formula food added with specific marine oligopeptide and preparation method thereof
CN113575934A (en) * 2021-08-02 2021-11-02 山东哈维药业有限公司 Total-nutrient compound protein powder for tumor patients

Similar Documents

Publication Publication Date Title
Roy et al. Late hyponatremia in very low birthweight infants (< 1.3 kilograms)
CN101878849B (en) Polypeptide powder of crocodile and preparation method and application thereof
CA2399500A1 (en) Alpha lipoic acid based food supplement for increasing lean muscle mass and strength
US11590163B2 (en) Iron-fortified food composition
US10806170B2 (en) Heat sterilized high protein compositions comprising whey protein and at least one component selected from (i) a saccharide, (ii) a phosphate and (iii) a citrate
AU2005332128B2 (en) Food composition for stimulating growth comprising fraction isolated from mammalian colostrum or milk whey
CN107048137A (en) It is a kind of suitable for low-phosphorus whey albumen powder of Patients with Chronic Renal Disease and preparation method thereof
Rickard et al. The value of nutrition support in children with cancer
CN109090580A (en) A kind of specific full nutritional formulas and preparation method thereof for tumor patient
US6423335B1 (en) Modified milk powder composition
CN101263840B (en) Milk powder containing ribose and preparation thereof
CN115137078A (en) Total-nutrient formula food and preparation method and application thereof
Smith et al. Enteral nutrition support: Formula preparation from modular ingredients
CN113519850A (en) Tumor total nutrient emulsion, preparation method and application thereof
KR20090110423A (en) Use of heme-iron polypeptide as iron supplement in beverage
CN112790390A (en) Enteral nutrition preparation for treating hypoproteinemia and preparation method thereof
CN101402583B (en) Levorotation carnitine acid calcium phosphate, preparation method and use thereof
Albanese et al. The Isoleucine Requirement of the Infant: One Figure
CN103478707B (en) Insulin-like growth factor-I sustained release tablet and preparation method thereof
CN105901144A (en) Preparation method of high protein food with bacteriostasis
Chan Dietary management of renal failure in infants and children: Principles of nutritional therapy and some representative diets
JP2000119180A (en) Enteral nutrient
Merritt et al. Treatment of protracted diarrhea of infancy
CN116711861A (en) Method for preparing specific total nutrient formula food
CN113475715A (en) Enteral nutrition composition and preparation method and application thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20221004