CN115997924B - Stable protein nano-nutrition emulsion and preparation method thereof - Google Patents
Stable protein nano-nutrition emulsion and preparation method thereof Download PDFInfo
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- CN115997924B CN115997924B CN202310106589.2A CN202310106589A CN115997924B CN 115997924 B CN115997924 B CN 115997924B CN 202310106589 A CN202310106589 A CN 202310106589A CN 115997924 B CN115997924 B CN 115997924B
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- 239000000839 emulsion Substances 0.000 title claims abstract description 113
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 49
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 238000004945 emulsification Methods 0.000 title description 6
- 239000003381 stabilizer Substances 0.000 claims abstract description 56
- 235000016709 nutrition Nutrition 0.000 claims abstract description 54
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 24
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 24
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 21
- 239000000194 fatty acid Substances 0.000 claims abstract description 21
- 229930195729 fatty acid Natural products 0.000 claims abstract description 21
- 229910001414 potassium ion Inorganic materials 0.000 claims abstract description 16
- 229910001415 sodium ion Inorganic materials 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 14
- 239000003921 oil Substances 0.000 claims description 50
- 235000019198 oils Nutrition 0.000 claims description 50
- 235000018102 proteins Nutrition 0.000 claims description 46
- 238000003756 stirring Methods 0.000 claims description 44
- 239000000203 mixture Substances 0.000 claims description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 239000003995 emulsifying agent Substances 0.000 claims description 29
- 239000002562 thickening agent Substances 0.000 claims description 28
- 235000014633 carbohydrates Nutrition 0.000 claims description 27
- 150000001720 carbohydrates Chemical class 0.000 claims description 27
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 24
- 235000010755 mineral Nutrition 0.000 claims description 24
- 239000011707 mineral Substances 0.000 claims description 24
- 229940088594 vitamin Drugs 0.000 claims description 24
- 229930003231 vitamin Natural products 0.000 claims description 24
- 235000013343 vitamin Nutrition 0.000 claims description 24
- 239000011782 vitamin Substances 0.000 claims description 24
- 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 20
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 20
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 18
- 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 16
- 230000001954 sterilising effect Effects 0.000 claims description 16
- 239000000084 colloidal system Substances 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 15
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 claims description 14
- 229940085991 phosphate ion Drugs 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 13
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 claims description 12
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 claims description 12
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 claims description 12
- -1 fatty acid ester Chemical class 0.000 claims description 11
- 241000195493 Cryptophyta Species 0.000 claims description 10
- 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 10
- 239000005913 Maltodextrin Substances 0.000 claims description 10
- 229920002774 Maltodextrin Polymers 0.000 claims description 10
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical group [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 10
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 10
- 239000000679 carrageenan Substances 0.000 claims description 10
- 235000010418 carrageenan Nutrition 0.000 claims description 10
- 229920001525 carrageenan Polymers 0.000 claims description 10
- 229940113118 carrageenan Drugs 0.000 claims description 10
- 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 10
- 235000000639 cyanocobalamin Nutrition 0.000 claims description 10
- 239000011666 cyanocobalamin Substances 0.000 claims description 10
- BVTBRVFYZUCAKH-UHFFFAOYSA-L disodium selenite Chemical compound [Na+].[Na+].[O-][Se]([O-])=O BVTBRVFYZUCAKH-UHFFFAOYSA-L 0.000 claims description 10
- 239000011706 ferric diphosphate Substances 0.000 claims description 10
- 235000007144 ferric diphosphate Nutrition 0.000 claims description 10
- CADNYOZXMIKYPR-UHFFFAOYSA-B ferric pyrophosphate Chemical compound [Fe+3].[Fe+3].[Fe+3].[Fe+3].[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O CADNYOZXMIKYPR-UHFFFAOYSA-B 0.000 claims description 10
- 229940036404 ferric pyrophosphate Drugs 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 239000000395 magnesium oxide Substances 0.000 claims description 10
- CPLXHLVBOLITMK-UHFFFAOYSA-N magnesium oxide Inorganic materials [Mg]=O CPLXHLVBOLITMK-UHFFFAOYSA-N 0.000 claims description 10
- 235000012245 magnesium oxide Nutrition 0.000 claims description 10
- AXZKOIWUVFPNLO-UHFFFAOYSA-N magnesium;oxygen(2-) Chemical compound [O-2].[Mg+2] AXZKOIWUVFPNLO-UHFFFAOYSA-N 0.000 claims description 10
- 229940035034 maltodextrin Drugs 0.000 claims description 10
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 10
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 10
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 10
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 claims description 10
- 229960004172 pyridoxine hydrochloride Drugs 0.000 claims description 10
- 235000019171 pyridoxine hydrochloride Nutrition 0.000 claims description 10
- 239000011764 pyridoxine hydrochloride Substances 0.000 claims description 10
- 229960002477 riboflavin Drugs 0.000 claims description 10
- 235000019192 riboflavin Nutrition 0.000 claims description 10
- 239000002151 riboflavin Substances 0.000 claims description 10
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 10
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 10
- 159000000000 sodium salts Chemical class 0.000 claims description 10
- 239000011781 sodium selenite Substances 0.000 claims description 10
- 235000015921 sodium selenite Nutrition 0.000 claims description 10
- 229960001471 sodium selenite Drugs 0.000 claims description 10
- 229960003080 taurine Drugs 0.000 claims description 10
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 10
- 229960000344 thiamine hydrochloride Drugs 0.000 claims description 10
- 235000019190 thiamine hydrochloride Nutrition 0.000 claims description 10
- 239000011747 thiamine hydrochloride Substances 0.000 claims description 10
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 claims description 10
- 229960001763 zinc sulfate Drugs 0.000 claims description 10
- 229910000368 zinc sulfate Inorganic materials 0.000 claims description 10
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 10
- 102000014171 Milk Proteins Human genes 0.000 claims description 9
- 108010011756 Milk Proteins Proteins 0.000 claims description 9
- 230000001804 emulsifying effect Effects 0.000 claims description 9
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 9
- 235000021239 milk protein Nutrition 0.000 claims description 9
- 239000001103 potassium chloride Substances 0.000 claims description 9
- 235000011164 potassium chloride Nutrition 0.000 claims description 9
- 239000008213 purified water Substances 0.000 claims description 9
- 235000020238 sunflower seed Nutrition 0.000 claims description 9
- 229910019142 PO4 Inorganic materials 0.000 claims description 8
- 239000010452 phosphate Substances 0.000 claims description 8
- 229940108325 retinyl palmitate Drugs 0.000 claims description 8
- 235000019172 retinyl palmitate Nutrition 0.000 claims description 8
- 239000011769 retinyl palmitate Substances 0.000 claims description 8
- 238000010008 shearing Methods 0.000 claims description 8
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 8
- 239000011755 sodium-L-ascorbate Substances 0.000 claims description 8
- 235000019187 sodium-L-ascorbate Nutrition 0.000 claims description 8
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 8
- 239000000828 canola oil Substances 0.000 claims description 7
- 235000019519 canola oil Nutrition 0.000 claims description 7
- 235000005687 corn oil Nutrition 0.000 claims description 7
- 239000002285 corn oil Substances 0.000 claims description 7
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000000944 linseed oil Substances 0.000 claims description 7
- 235000021388 linseed oil Nutrition 0.000 claims description 7
- 239000003813 safflower oil Substances 0.000 claims description 7
- 235000002639 sodium chloride Nutrition 0.000 claims description 7
- 229960003966 nicotinamide Drugs 0.000 claims description 6
- 235000005152 nicotinamide Nutrition 0.000 claims description 6
- 239000011570 nicotinamide Substances 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- DFPAKSUCGFBDDF-ZQBYOMGUSA-N [14c]-nicotinamide Chemical compound N[14C](=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-ZQBYOMGUSA-N 0.000 claims description 4
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 4
- 229960000869 magnesium oxide Drugs 0.000 claims description 4
- 229910000404 tripotassium phosphate Inorganic materials 0.000 claims description 4
- 235000019798 tripotassium phosphate Nutrition 0.000 claims description 4
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 claims description 3
- 229920000926 Galactomannan Polymers 0.000 claims description 3
- 230000036571 hydration Effects 0.000 claims description 3
- 238000006703 hydration reaction Methods 0.000 claims description 3
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 229920002148 Gellan gum Polymers 0.000 claims description 2
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 239000000216 gellan gum Substances 0.000 claims description 2
- 235000010492 gellan gum Nutrition 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 235000005713 safflower oil Nutrition 0.000 claims description 2
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 2
- 229960005055 sodium ascorbate Drugs 0.000 claims description 2
- 239000011248 coating agent Substances 0.000 claims 2
- 238000000576 coating method Methods 0.000 claims 2
- 235000015097 nutrients Nutrition 0.000 claims 1
- 230000035764 nutrition Effects 0.000 abstract description 27
- 230000007774 longterm Effects 0.000 abstract description 13
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 4
- 150000002500 ions Chemical class 0.000 abstract description 2
- 239000002245 particle Substances 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 14
- 239000000243 solution Substances 0.000 description 14
- 238000004659 sterilization and disinfection Methods 0.000 description 12
- 238000001514 detection method Methods 0.000 description 8
- 102000006395 Globulins Human genes 0.000 description 4
- 108010044091 Globulins Proteins 0.000 description 4
- 230000000887 hydrating effect Effects 0.000 description 4
- 229920001184 polypeptide Polymers 0.000 description 4
- 102000004196 processed proteins & peptides Human genes 0.000 description 4
- 108090000765 processed proteins & peptides Proteins 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000000265 homogenisation Methods 0.000 description 3
- 239000000337 buffer salt Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 238000013112 stability test Methods 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- OCKGFTQIICXDQW-ZEQRLZLVSA-N 5-[(1r)-1-hydroxy-2-[4-[(2r)-2-hydroxy-2-(4-methyl-1-oxo-3h-2-benzofuran-5-yl)ethyl]piperazin-1-yl]ethyl]-4-methyl-3h-2-benzofuran-1-one Chemical compound C1=C2C(=O)OCC2=C(C)C([C@@H](O)CN2CCN(CC2)C[C@H](O)C2=CC=C3C(=O)OCC3=C2C)=C1 OCKGFTQIICXDQW-ZEQRLZLVSA-N 0.000 description 1
- 101000767750 Carya illinoinensis Vicilin Car i 2.0101 Proteins 0.000 description 1
- 101000767759 Corylus avellana Vicilin Cor a 11.0101 Proteins 0.000 description 1
- 101000622316 Juglans regia Vicilin Jug r 2.0101 Proteins 0.000 description 1
- 101000767757 Pinus koraiensis Vicilin Pin k 2.0101 Proteins 0.000 description 1
- 101000767758 Pistacia vera Vicilin Pis v 3.0101 Proteins 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 239000006172 buffering agent Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
- 238000011895 specific detection Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000013517 stratification Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
The application provides a stable protein nano-nutrition emulsion and a preparation method thereof, belonging to the technical field of food nutrition. The protein nano-nutrition emulsion provided by the application contains a stabilizer, and the mass concentration of phosphate ions is 500-1000mg/kg by controlling the specific ion types of the stabilizer and controlling the mass ratio of sodium ions to potassium ions to phosphate ions to be 4:1-12:8-15, so that the obtained stabilizer can be applied to the nutrition emulsion, and the stability of the nutrition emulsion can be obviously improved; in the implementation process, the mass ratio of the mono-diglycerol fatty acid ester to the phospholipid is 0.1-0.5:1.5, so that the long-term stability of the nutrition emulsion can be obviously improved, and the average grain diameter of the obtained nutrition emulsion is smaller than 1um and is in the nano level.
Description
Technical Field
The application belongs to the technical field of food nutrition, and particularly relates to a stable protein nano-nutrition emulsion and a preparation method thereof.
Background
Emulsions generally refer to a thermodynamically unstable dispersion system formed by uniformly dispersing in the form of droplets in another liquid which is not miscible with the emulsion, and various foods such as milk, milk-containing beverages and the like which are contacted in daily life belong to the emulsion system.
In order to solve the problem of emulsion phase separation, the common method is to add stabilizers such as surfactants, colloids, salts and the like into the emulsion, and compared with common small molecule emulsifiers such as tween, span, anions and the like, the emulsion protein is widely applied to food emulsion due to higher nutritional value, safety, good surface activity and partial oxidation resistance.
Related researches show that the emulsion has a close relation between the stability and the interface characteristic due to a larger specific surface area, and the existing research on the emulsion stability of the milk protein is mainly focused on researching the physical stability of the emulsion, such as the research on the influence of pH and KCl on the physical stability of the emulsion of the whey protein by Kulmyrzaev and the like, but the relation between the physical stability and oxidation stability of the emulsion and the interface of the emulsion is not analyzed. The adsorption behavior of a protein at the O/W interface and the nature of the adsorbed protein layer determine to a large extent its emulsifying properties, in particular the stability of the emulsion. In practical application, the emulsion relates to various fields of food, cosmetics, medicines and the like, but the stability of the emulsion greatly limits the application range of the emulsion, so that reasonable regulation of the structural composition of the interface protein is a key for solving the stability of the emulsion.
In chinese patent application 202111589168.7, a stable protein emulsion is disclosed, which is prepared by first extracting 11S and 7S globulins from defatted soybean meal, and hydrolyzing the 11S globulins to form polypeptides. Dissolving 11S polypeptide and 7S globulin, adding soybean oil, and performing high-speed shearing dispersion and high-pressure homogenization treatment to obtain stable emulsion. Polypeptide and globulin are combined and synergistically emulsified, the polypeptide and the globulin are well complementary in structure, the adsorption area of an O/W interface is increased, and finally the stability of the oil-in-water emulsion is improved. The application has the advantages of definite preparation process and optimal parameters, small particle size of the prepared protein emulsion liquid drops, uniform distribution and long-term stability, and the protein emulsion provided by the application has single nutrition component and can not meet the nutrition requirement of human body. The Chinese patent application 201910987616.5 discloses an emulsion stabilizer and a nutritional emulsion containing the emulsion stabilizer, provides a compound emulsifier composed of phospholipid, monoglyceride and diglyceride, improves the stability and uniformity of the emulsion in the preparation process of the full-nutrition powder, improves the phenomenon of fat floating after homogenization, ensures that the emulsion can still be restored by oscillation after centrifugation, and is not layered after standing for 10 hours. The main purpose of the application is to ensure the stability of the emulsion before the homogenization and spray drying in the preparation process of the full nutrition powder, namely, the stability of the nutrition emulsion needs to be temporarily stored for tens of minutes to hours due to the busy drying tower, and the time is relatively short.
Disclosure of Invention
Based on the problems existing in the prior art, the application provides a stable protein nano-nutrition emulsion and a preparation method thereof, wherein the protein nano-nutrition emulsion contains a stabilizer, and the obtained stabilizer can keep the nano-level by controlling the specific components and the mass ratio of the stabilizer in the implementation process, so that the stability of the nutrition emulsion is obviously improved.
In order to achieve the above purpose, the application is realized by adopting the following technical scheme:
the stabilizer consists of sodium salt, potassium salt and phosphate, wherein the mass ratio of sodium ion to potassium ion to phosphate ion in the composition is 4:1-12:8-15; preferably 4:2-11:8-14.
The sodium salt is common salt or/and disodium hydrogen phosphate;
the potassium salt is selected from one or more of dipotassium hydrogen phosphate, tripotassium phosphate and potassium chloride.
Preferably, the potassium salt is a mixture of dipotassium hydrogen phosphate, tripotassium phosphate and potassium chloride.
In some preferred embodiments, the phosphate ion is present in a mass concentration of 500-1000mg/kg.
In another aspect, the present application also provides a method for preparing the above buffer composition, comprising the steps of:
(1) Weighing sodium salt, potassium salt and phosphate which are used in the formula, and uniformly mixing to obtain a mixture;
(2) Dispersing the mixture in warm water to obtain the stabilizer.
In yet another aspect, the application also provides the use of the above stabilizer in the preparation of a nutritional emulsion.
The stable nano-nutrition emulsion comprises the following components in parts by weight:
20-90 parts of protein, 120-165 parts of carbohydrate, 1-2 parts of emulsifier, 24-32 parts of oil, 0.25-0.30 part of vitamin, 0.05-0.08 part of mineral, 1-5 parts of thickener and 1-3 parts of stabilizer.
Preferably, the nano-nutrition emulsion comprises the following components in parts by weight:
30-80 parts of protein, 130-165 parts of carbohydrate, 1.5-2 parts of emulsifier, 25-32 parts of oil, 0.25-0.28 part of vitamin, 0.05-0.06 part of mineral, 1.5-5 parts of thickener and 1.5-2.5 parts of stabilizer.
Wherein:
the protein is milk protein;
the carbohydrate is selected from one or more of maltodextrin, white granulated sugar, galactomannan and isomaltooligosaccharide; preferably, the carbohydrate is a mixture of maltodextrin, white granulated sugar and isomaltooligosaccharide;
the emulsifier is selected from mono-diglycerol fatty acid ester or/and phospholipid; preferably, the emulsifier is a mixture of mono-di-glycerin fatty acid ester and phospholipid, and the mass ratio of the mono-di-glycerin fatty acid ester to the phospholipid is 0.1-1:1.5, preferably 0.3:1.5;
the oil is one or more of canola oil, corn oil, soybean oil, sunflower seed oil, safflower seed oil, linseed oil, high-oleic sunflower seed oil and DHA algae oil; the oil is a mixture of canola oil, corn oil, safflower seed oil, linseed oil, high-oleic sunflower seed oil and DHA algae oil;
the vitamin is selected from one or more of thiamine hydrochloride, riboflavin, pyridoxine hydrochloride, cyanocobalamine, nicotinamide, retinyl palmitate, taurine and L-sodium ascorbate; preferably, the vitamin is a mixture of thiamine hydrochloride, riboflavin, pyridoxine hydrochloride, cyanocobalamine, nicotinamide, taurine and sodium L-ascorbate;
the mineral is one or more selected from zinc sulfate, sodium selenite, ferric pyrophosphate and magnesium oxide; preferably, the mineral is a mixture of zinc sulfate, sodium selenite, ferric pyrophosphate and magnesium oxide;
the thickening agent is one or more selected from carrageenan, sodium carboxymethyl cellulose, microcrystalline cellulose, gellan gum and guar gum; preferably, the thickener is a mixture of carrageenan, sodium carboxymethyl cellulose and microcrystalline cellulose.
In the implementation process, the mixture of the mono-and diglyceride fatty acid esters and the phospholipid is controlled to be used as an emulsifying agent, and the mass ratio of the mono-and diglyceride fatty acid esters to the phospholipid is controlled to be 0.1-0.5:1.5, so that the emulsifying effect can be better exerted, the long-term stability of the nutrition emulsion can be obviously improved, the pH value and the viscosity of the obtained nutrition emulsion have better long-term stability, the particle size of the obtained nutrition emulsion is smaller than 1um, and the nutrition emulsion belongs to the nano-scale nutrition emulsion.
The preparation method of the nano-nutrition emulsion comprises the following steps:
(1) Adding the thickener into purified water at 50-80deg.C, stirring to dissolve completely, adding protein, stirring to dissolve completely, and continuously stirring and keeping the temperature for hydration for 30-60min to obtain protein colloid solution;
(2) Adding carbohydrate into the protein colloid solution obtained in the step (1), and stirring until the carbohydrate is completely dissolved to obtain a water phase raw material;
(3) Uniformly mixing oil and an emulsifying agent, heating to 40-80 ℃, uniformly dispersing to obtain an oil phase, adding the oil phase into a water phase raw material, and shearing and emulsifying for 10-30min to obtain emulsion;
(4) Preliminarily fixing the volume, adding the stabilizer, the vitamins and the minerals into the emulsion obtained in the step (3) under the stirring condition, and stirring for 10-15min at 60-75 ℃ until the stabilizer, the vitamins and the minerals are completely dissolved to obtain a solution;
(5) And (3) fixing the volume of the liquid obtained in the step (4), homogenizing for 1-2 times under 10-50MPa, and sterilizing at high temperature to obtain the nutritional emulsion.
And (2) adding the thickener into the purified water with the temperature of 50-80 ℃ in the step (1), stirring until the thickener is completely dissolved, wherein the adding amount of the purified water is not limited, and the thickener is ensured to be completely dissolved.
As a preferred embodiment, the nano-nutrition emulsion comprises the following components in parts by weight:
protein: 50 parts of milk protein;
carbohydrates: 130 parts of maltodextrin, 20 parts of white granulated sugar and 10 parts of isomaltooligosaccharide;
emulsifying agent: 0.3 part of mono-diglycerol fatty acid ester and 1.5 parts of phospholipid;
oil: 3.5 parts of safflower seed oil, 2 parts of linseed oil, 23 parts of high oleic sunflower seed oil and 0.6 part of DHA algae oil;
vitamins: thiamine hydrochloride 0.0015 parts, riboflavin 0.0010 parts, retinyl palmitate 0.0005 parts, pyridoxine hydrochloride 0.0015 parts, cyanocobalamine 0.0008 parts, nicotinamide 0.02 parts, taurine 0.15 parts, and sodium L-ascorbate 0.10 parts;
minerals: 0.01 part of zinc sulfate, 0.0001 part of sodium selenite, 0.02 part of ferric pyrophosphate and 0.03 part of magnesium oxide;
and (3) a thickening agent: 1 part of carrageenan, 0.15 part of sodium carboxymethyl cellulose and 0.85 part of microcrystalline cellulose
Stabilizing agent: 1.7 parts.
Compared with the prior art, the application has the beneficial effects that:
(1) The application provides a stabilizer, which is prepared by controlling specific ion types and controlling the mass ratio of sodium ions to potassium ions to phosphate ions to be 4:1-12:8-15; the obtained stabilizer can be applied to the nutrition emulsion, and the stability of the nutrition emulsion can be obviously improved;
(2) The application also provides a nutrition emulsion, which has comprehensive nutrition, and in the implementation process, the mixture of the mono-and diglyceride fatty acid esters and the phospholipid is controlled to be used as an emulsifying agent, and the mass ratio of the mono-and diglyceride fatty acid esters to the phospholipid is controlled to be 0.1-0.5:1.5, so that the emulsification effect can be better exerted, the long-term stability of the nutrition emulsion can be obviously improved, and the particle size of the obtained nutrition emulsion is smaller than 1um and is kept at the nano level.
Detailed Description
The above-mentioned features of the application, or of the embodiments, may be combined in any desired manner. All of the features explained in this specification can be used in combination with any form of method, and each feature disclosed in this specification can be replaced by any alternative feature serving the same, equivalent or similar purpose. Thus, unless expressly stated otherwise, the disclosed features are merely general examples of equivalent or similar features.
The application will be further illustrated with reference to specific examples. These examples are only for illustrating the present application and are not intended to limit the scope of the present application. The following examples are presented to illustrate specific conditions, generally according to conventional conditions or according to manufacturer's recommended conditions.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. In addition, any methods and materials similar or equivalent to those described herein can be used in the methods of the present application. The preferred embodiments and materials described herein are exemplary only.
Basic example 1A stabilizer and method for its preparation
The stabilizer consists of sodium salt, potassium salt and phosphate, wherein the mass ratio of the sodium ion to the potassium ion to the phosphate ion in the composition is 4:10:11, and the mass concentration of the phosphate ion is 550mg/kg.
The preparation method comprises the following steps:
(1) Weighing 0.05% sodium chloride (sodium ion mass 0.02%), 0.1% dipotassium hydrogen phosphate (potassium ion mass 0.045%, phosphate radical ion mass 0.055%), and 0.01% potassium chloride (potassium ion mass 0.005%) and mixing uniformly to obtain a mixture;
(2) Dispersing the mixture in warm water to obtain the stabilizer.
Basic example 2A stabilizer and method for its preparation
The stabilizer consists of sodium salt, potassium salt and phosphate, wherein the mass ratio of the sodium ion to the potassium ion to the phosphate ion in the composition is 2:5:7, and the mass concentration of the phosphate ion is 700mg/kg.
The preparation method comprises the following steps:
(1) Weighing 0.032% sodium chloride (sodium ion mass 0.013%), 0.022% disodium hydrogen phosphate (sodium ion mass 0.007%, phosphate ion mass 0.015%), 0.1% dipotassium hydrogen phosphate (potassium ion mass 0.045%, phosphate ion mass 0.055%), and 0.01% potassium chloride (potassium ion mass 0.005%) and uniformly mixing to obtain a mixture;
(2) Dispersing the mixture in warm water to obtain the stabilizer.
Basic example 3A stabilizer and method for its preparation
The stabilizer consists of sodium salt, potassium salt and phosphate, wherein the mass ratio of the sodium ion to the potassium ion to the phosphate ion in the composition is 2:1:4, and the mass concentration of the phosphate ion is 900mg/kg.
The preparation method comprises the following steps:
(1) Weighing 0.025% sodium chloride (sodium ion mass 0.01%), 0.92% disodium hydrogen phosphate (sodium ion mass 0.03%, phosphate ion mass 0.062%), 0.033% dipotassium hydrogen phosphate (potassium ion mass 0.015%, phosphate ion mass 0.018%), and 0.01% potassium chloride (potassium ion mass 0.005%) and uniformly mixing to obtain a mixture;
(2) Dispersing the mixture in warm water to obtain the stabilizer.
Application example 1 nano nutrition emulsion and preparation method thereof
The nutrition emulsion comprises the following components in parts by weight:
protein: 45 parts of milk protein;
carbohydrates: 130 parts of maltodextrin, 20 parts of white granulated sugar and 10 parts of isomaltooligosaccharide;
emulsifying agent: 0.1 part of mono-diglycerol fatty acid ester and 1.5 parts of phospholipid;
oil: 20 parts of canola oil, 10 parts of corn oil and 0.6 part of DHA algae oil;
vitamins: thiamine hydrochloride 0.0015 parts, riboflavin 0.0010 parts, retinyl palmitate 0.0005 parts, pyridoxine hydrochloride 0.0015 parts, cyanocobalamine 0.0008 parts, nicotinamide 0.02 parts, taurine 0.15 parts, and sodium L-ascorbate 0.10 parts;
minerals: 0.01 part of zinc sulfate, 0.0001 part of sodium selenite, 0.02 part of ferric pyrophosphate and 0.03 part of magnesium oxide;
and (3) a thickening agent: 0.15 parts of carrageenan, 0.2 parts of sodium carboxymethyl cellulose and 1 part of microcrystalline cellulose;
stabilizing agent: 1.6 parts of the stabilizer obtained in basic example 1.
The preparation method comprises the following steps:
(1) Adding the thickener into purified water at 50 ℃ in a mass ratio of 1:10, stirring until the thickener is completely dissolved, adding protein, stirring until the thickener is completely dissolved, and continuously stirring, preserving heat and hydrating for 60 minutes to obtain a protein colloid solution;
(2) Adding carbohydrate into the protein colloid solution obtained in the step (1), and stirring until the carbohydrate is completely dissolved to obtain a water phase raw material;
(3) Uniformly mixing oil and an emulsifying agent, heating to 40 ℃, uniformly dispersing to obtain an oil phase, adding the oil phase into a water phase raw material, and shearing and emulsifying for 30min to obtain emulsion;
(4) Preliminarily fixing the volume, adding the stabilizer, the vitamins and the minerals into the emulsion obtained in the step (3) under the stirring condition, and stirring at 60 ℃ for 15min until the components are completely dissolved to obtain a solution;
(5) And (3) carrying out constant volume on the liquid obtained in the step (4), homogenizing for 2 times under the condition of 10MPa, and carrying out UHT sterilization (at 137 ℃ for 10S) to obtain the nutritional emulsion.
Application example 2 nano-nutrition emulsion and preparation method thereof
Protein: 50 parts of milk protein;
carbohydrates: 130 parts of maltodextrin, 20 parts of white granulated sugar and 10 parts of isomaltooligosaccharide;
emulsifying agent: 0.3 part of mono-diglycerol fatty acid ester and 1.5 parts of phospholipid;
oil: 20 parts of canola oil, 10 parts of corn oil and 0.6 part of DHA algae oil;
vitamins: thiamine hydrochloride 0.0015 parts, riboflavin 0.0010 parts, retinyl palmitate 0.0005 parts, pyridoxine hydrochloride 0.0015 parts, cyanocobalamine 0.0008 parts, nicotinamide 0.02 parts, taurine 0.15 parts, and sodium L-ascorbate 0.10 parts;
minerals: 0.01 part of zinc sulfate, 0.0001 part of sodium selenite, 0.02 part of ferric pyrophosphate and 0.03 part of magnesium oxide;
thickener composition: 1 part of carrageenan, 0.15 part of sodium carboxymethyl cellulose, 0.85 part of microcrystalline cellulose and stabilizer: 1.7 parts of the stabilizer obtained in basic example 2.
The preparation method comprises the following steps:
(1) Adding the thickener into purified water at 80 ℃ in a mass ratio of 1:10, stirring until the thickener is completely dissolved, adding protein, stirring until the protein is completely dissolved, and continuously stirring, preserving heat and hydrating for 30min to obtain a protein colloid solution;
(2) Adding carbohydrate into the protein colloid solution obtained in the step (1), and stirring until the carbohydrate is completely dissolved to obtain a water phase raw material;
(3) Uniformly mixing oil and an emulsifying agent, heating to 80 ℃, uniformly dispersing to obtain an oil phase, adding the oil phase into a water phase raw material, and shearing and emulsifying for 10min to obtain emulsion;
(4) Preliminarily fixing the volume, adding the stabilizer, the vitamins and the minerals into the emulsion obtained in the step (3) under the stirring condition, and stirring at 75 ℃ for 10min until the components are completely dissolved to obtain a solution;
(5) And (3) carrying out constant volume on the liquid obtained in the step (4), homogenizing for 1 time under 50MPa, and carrying out UHT sterilization (at 137 ℃ for 10S) to obtain the nutritional emulsion.
Application example 3 a nano-nutrition emulsion and preparation method thereof
Protein: 55 parts of milk protein;
carbohydrates: 130 parts of maltodextrin, 20 parts of white granulated sugar and 10 parts of isomaltooligosaccharide;
emulsifying agent: 0.5 part of mono-diglycerol fatty acid ester and 1.5 parts of phospholipid;
oil: 20 parts of canola oil, 10 parts of corn oil and 0.6 part of DHA algae oil;
vitamins: thiamine hydrochloride 0.0015 parts, riboflavin 0.0010 parts, retinyl palmitate 0.0005 parts, pyridoxine hydrochloride 0.0015 parts, cyanocobalamine 0.0008 parts, nicotinamide 0.02 parts, taurine 0.15 parts, and sodium L-ascorbate 0.10 parts;
minerals: 0.01 part of zinc sulfate, 0.0001 part of sodium selenite, 0.02 part of ferric pyrophosphate and 0.03 part of magnesium oxide;
and (3) a thickening agent: 0.1 part of carrageenan, 0.12 part of sodium carboxymethyl cellulose and 0.8 part of microcrystalline cellulose
Stabilizing agent: 1.8 parts of the stabilizer obtained in basic example 3.
The preparation method comprises the following steps:
(1) Adding the thickener into purified water at 60 ℃ in a mass ratio of 1:10, stirring until the thickener is completely dissolved, adding protein, stirring until the protein is completely dissolved, and continuously stirring, preserving heat and hydrating for 50min to obtain a protein colloid solution;
(2) Adding carbohydrate into the protein colloid solution obtained in the step (1), and stirring until the carbohydrate is completely dissolved to obtain a water phase raw material;
(3) Uniformly mixing oil and an emulsifying agent, heating to 60 ℃, uniformly dispersing to obtain an oil phase, adding the oil phase into a water phase raw material, and shearing and emulsifying for 20min to obtain emulsion;
(4) Preliminarily fixing the volume, adding the stabilizer, the vitamins and the minerals into the emulsion obtained in the step (3) under the stirring condition, and stirring at 70 ℃ for 12min until the components are completely dissolved to obtain a solution;
(5) And (3) carrying out constant volume on the liquid obtained in the step (4), homogenizing for 2 times under 40MPa, and carrying out UHT sterilization (at 137 ℃ for 10S) to obtain the nutritional emulsion.
Comparative example 1
The difference from application example 2 is that: the stabilizer is not added, the water with the same mass is added, and the mass ratio of the mono-diglyceride fatty acid ester to the phospholipid is 0.8:1, namely 0.8 part of the mono-diglyceride fatty acid ester and 1 part of the phospholipid; the other operations were the same as in application example 2.
Comparative example 2
The difference from application example 2 is that: 0.5 part of stabilizer is added, and the mass ratio of the mono-diglyceride to the phospholipid is 0.5:2, namely 0.36 part of mono-diglyceride and 1.44 parts of phospholipid; the other operations were the same as in application example 2.
Comparative example 3
The difference from application example 3 is that: 5 parts of a stabilizer was added, and the other operations were the same as in application example 3.
Comparative example 4A nutritional emulsion and method of making the same
The nutrition emulsion comprises the following components in parts by weight:
protein: 40 parts of concentrated milk protein;
carbohydrates: 100 parts of maltodextrin, 15 parts of white granulated sugar and 25 parts of galactomannan;
emulsifying agent: 1 part of sucrose fatty acid ester and 1.2 parts of phospholipid;
vitamins: thiamine hydrochloride 0.0013 parts, riboflavin 0.0013 parts, retinyl palmitate 0.0006 parts, pyridoxine hydrochloride 0.0010 parts, cyanocobalamine 0.0013 parts, nicotinamide 0.01 parts, taurine 0.1 parts, and sodium L-ascorbate 0.15 parts;
minerals: 0.01 part of zinc sulfate, 0.0001 part of sodium selenite, 0.01 part of ferric pyrophosphate and 0.03 part of magnesium oxide;
oil: 3 parts of safflower seed oil, 1.5 parts of linseed oil, 20 parts of high oleic sunflower seed oil and 0.3 part of DHA algae oil;
thickener composition: 0.3 part of carrageenan, 0.3 part of sodium carboxymethyl cellulose and 1.7 parts of microcrystalline cellulose;
stabilizing agent: the composition consists of sodium salt, potassium salt and citrate, wherein the mass ratio of sodium ion to potassium ion to citrate ion in the composition is 1:3:4.5, the concentration of sodium ions was 0.02%.
The preparation method comprises the following steps:
(1) Weighing and uniformly mixing 0.05% of sodium chloride (0.02% of sodium ion mass), 0.01% of potassium chloride (0.005% of potassium ion mass) and 0.145% of potassium citrate (0.055% of potassium ion mass and 0.09% of citrate mass) to obtain a mixture;
(2) Dispersing the mixture in warm water to obtain the stabilizer.
The preparation method comprises the following steps:
(1) Adding the thickener into purified water at 60 ℃ in a mass ratio of 1:10, stirring until the thickener is completely dissolved, adding the protein raw material, stirring until the protein raw material is completely dissolved, and continuously stirring, preserving heat and hydrating for 60 minutes to obtain a protein colloid solution;
(2) Adding carbohydrate and a water-soluble emulsifier into the protein colloid solution obtained in the step (1), and stirring until the carbohydrate and the water-soluble emulsifier are completely dissolved to obtain a water phase raw material;
(3) Mixing oil and oil-soluble emulsifier, heating to 60deg.C, stirring to disperse uniformly to obtain oil phase, adding into water phase, and shearing and emulsifying for 10min to obtain emulsion;
(4) Preliminarily fixing the volume, adding buffer salt, vitamins and minerals into the emulsion prepared in the step (3) under the stirring condition, and stirring at 60 ℃ for 10min until the buffer salt, the vitamins and the minerals are completely dissolved to obtain mixed liquid;
(5) And (3) carrying out constant volume on the liquid obtained in the step (4), homogenizing for 1 time under 40MPa, sterilizing by UHT (137 ℃ for 10S), and filling to obtain the nutritional emulsion.
Effect experiment
1. High temperature stability detection
The detection method comprises the following steps: the viscosity, particle diameter, pH and conductivity of the nutritional emulsions before and after sterilization were measured and the measurement results are shown in table 1 below:
TABLE 1
According to the detection data of the table 1, it can be seen that the nano-nutritional emulsion prepared by the application has better high-temperature stability, and the viscosity, the particle size, the pH value and the conductivity of the nano-nutritional emulsion prepared by the application examples 1-3 are not obviously changed before and after sterilization; the nutritional emulsion prepared in comparative example 1 was not added with a stabilizer and the mass ratio of the mono-di-glycerin fatty acid ester to the phospholipid, and the stabilizers added in comparative example 2 and comparative example 3 were not within the scope of the present application, and the mass ratio of the mono-di-glycerin fatty acid ester to the phospholipid was changed in comparative example 2, the viscosity and the particle size of the obtained nutritional emulsion were both significantly increased after high temperature sterilization, the types of buffer solution and emulsifier were changed in comparative example 4 to significantly affect the stability of the emulsion, and the viscosity and the particle size of the nutritional emulsion were significantly increased after high temperature sterilization, indicating that the stability of the nutritional emulsion prepared in application examples 1 to 3 was only high.
According to the detection results of the table 1, it is unexpectedly found that the nutritional emulsion prepared by the application example has better high-temperature stability, the viscosity, the particle size, the pH value and the conductivity of the nutritional emulsion are not obviously changed before and after sterilization, the content of the added buffering agent in the comparative examples 1-2 is obviously lower than that of the application examples 1-3, the mass ratio of the emulsifying agent is changed, the viscosity, the particle size, the pH value and the conductivity of the nutritional emulsion are all changed before and after sterilization, but the change is not obvious, so that the long-term stability of the nutritional emulsion is further researched, and the research results are as follows:
2. long-term particle size detection
The detection method comprises the following steps: the particle size of the sample was measured by a laser particle sizer, and the measurement results are shown in Table 2 below.
TABLE 2
As can be seen from the detection results of the table 2, the nano-nutrition emulsion prepared by the application examples 1-3 has good long-term stability, and the particle size does not obviously increase after being placed for 9 months for a long time, which indicates that the nutrition emulsion prepared by the application examples 1-3 has high long-term stability; in comparative examples 1-2, no stabilizer or a very small amount of stabilizer is added, but the mass ratio of the mono-diglyceride fatty acid ester to the phospholipid of the emulsifier is changed, and the viscosity, the particle size, the pH value and the conductivity of the obtained nutritional emulsion are changed but not greatly before and after sterilization, but the nutritional emulsion is placed for 9 months for a long time, so that the particle size of the nutritional emulsion is obviously increased, and the content of the stabilizer and the proportion of the emulsifier obviously influence the long-term stability of the nutritional emulsion; the nutritional emulsion prepared in comparative example 3 had significantly increased viscosity and particle size after high temperature sterilization, and thus it could be confirmed that its stability was significantly reduced, and thus it was not examined for long-term stability, and the nutritional emulsion prepared in comparative example 4 had little change in viscosity and particle size after high temperature sterilization, but had significantly increased particle size after 9 months of standing, indicating that the nutritional emulsion prepared in comparative example 4 had poor long-term stability, but could still meet the industry standard.
3. Stability test
And (3) carrying out storage stability test on the product, and verifying the stability of the product: samples stored for 0 days, 3 months, 6 months and 9 months were withdrawn for stratification, flocculation and sedimentation observation, respectively, and specific detection results are shown in table 3 below.
TABLE 3 Table 3
According to the detection results of the table 3, the nano-nutrition emulsion prepared by the application examples 1-3 has good stability, is still kept in a uniform and stable state after being placed for 9 months, has no water separation and layering phenomenon, further shows that the nutrition emulsion prepared by the application examples 1-3 has higher long-term stability, precipitates are generated after being placed for 3 months, and the precipitates are obviously increased after being placed for 9 months, so that the appearance and the taste are affected.
The foregoing is only a few examples of the present application and is not intended to limit the embodiments and the protection scope of the present application. Those skilled in the art will recognize from this disclosure that many modifications and adaptations can be made without departing from the scope of the application.
Claims (7)
1. A stable nano-nutritional emulsion characterized by: the coating comprises the following components in parts by weight: 45-55 parts of protein, 160 parts of carbohydrate, 1.6-2 parts of emulsifier, 30.6 parts of oil, 0.2753 parts of vitamin, 0.0601 part of mineral, 1.02-2 parts of thickener and 1.6-1.8 parts of stabilizer;
the stabilizer consists of sodium salt, potassium salt and phosphate, wherein the mass ratio of the sodium ion to the potassium ion to the phosphate ion in the composition is 4:1-12:8-15, and the mass concentration of the phosphate ion is 500-1000mg/kg; the sodium salt is common salt or/and disodium hydrogen phosphate; the potassium salt is selected from one or more of dipotassium hydrogen phosphate, tripotassium phosphate and potassium chloride;
the emulsifier is a mixture of mono-diglyceride fatty acid ester and phospholipid, and the mass ratio of the mono-diglyceride fatty acid ester to the phospholipid is 0.1-0.5:1.5;
the nano nutrient solution is prepared by a preparation method comprising the following steps:
(1) Adding the thickener into purified water at 50-80deg.C, stirring to dissolve completely, adding protein, stirring to dissolve completely, and continuously stirring and keeping the temperature for hydration for 30-60min to obtain protein colloid solution;
(2) Adding carbohydrate into the protein colloid solution obtained in the step (1), and stirring until the carbohydrate is completely dissolved to obtain a water phase raw material;
(3) Uniformly mixing oil and an emulsifying agent, heating to 40-80 ℃, uniformly dispersing to obtain an oil phase, adding the oil phase into a water phase raw material, and shearing and emulsifying for 10-30min to obtain emulsion;
(4) Preliminarily fixing the volume, adding the stabilizer, the vitamins and the minerals into the emulsion obtained in the step (3) under the stirring condition, and stirring for 10-15min at 60-75 ℃ until the stabilizer, the vitamins and the minerals are completely dissolved to obtain a solution;
(5) And (3) carrying out constant volume on the liquid obtained in the step (4), homogenizing for 1-2 times under the pressure of 10-50MPa, and sterilizing to obtain the nutritional emulsion.
2. The nano-nutritional emulsion according to claim 1, wherein: the potassium salt is a mixture of dipotassium hydrogen phosphate, tripotassium phosphate and potassium chloride.
3. The nano-nutritional emulsion according to claim 1, wherein: the preparation method of the stabilizer comprises the following steps:
(1) Weighing sodium salt, potassium salt and phosphate which are used in the formula, and uniformly mixing to obtain a mixture;
(2) Dispersing the mixture in warm water to obtain the stabilizer.
4. The nano-nutritional emulsion according to claim 1, wherein: the protein is milk protein; the carbohydrate is selected from one or more of maltodextrin, white granulated sugar, galactomannan and isomaltooligosaccharide;
the oil is one or more of canola oil, corn oil, soybean oil, sunflower seed oil, safflower seed oil, linseed oil, high-oleic sunflower seed oil and DHA algae oil;
the vitamin is selected from one or more of thiamine hydrochloride, riboflavin, pyridoxine hydrochloride, cyanocobalamine, nicotinamide, retinyl palmitate, taurine and L-sodium ascorbate;
the mineral is one or more selected from zinc sulfate, sodium selenite, ferric pyrophosphate and magnesium oxide;
the thickening agent is one or more selected from carrageenan, sodium carboxymethyl cellulose, microcrystalline cellulose, gellan gum and guar gum.
5. The nano-nutritional emulsion according to claim 4, wherein: the carbohydrate is a mixture of maltodextrin, white granulated sugar and isomaltooligosaccharide;
the oil is a mixture of canola oil, corn oil, safflower seed oil, linseed oil, high-oleic sunflower seed oil and DHA algae oil;
the vitamins are a mixture of thiamine hydrochloride, riboflavin, pyridoxine hydrochloride, cyanocobalamine, nicotinamide, taurine and sodium L-ascorbate;
the mineral is a mixture of zinc sulfate, sodium selenite, ferric pyrophosphate and magnesium oxide;
the thickener is a mixture of carrageenan, sodium carboxymethyl cellulose and microcrystalline cellulose.
6. A method for preparing the nano-nutritional emulsion of claim 1, which is characterized in that: the method comprises the following steps:
(1) Adding the thickener into purified water at 50-80deg.C, stirring to dissolve completely, adding protein, stirring to dissolve completely, and continuously stirring and keeping the temperature for hydration for 30-60min to obtain protein colloid solution;
(2) Adding carbohydrate into the protein colloid solution obtained in the step (1), and stirring until the carbohydrate is completely dissolved to obtain a water phase raw material;
(3) Uniformly mixing oil and an emulsifying agent, heating to 40-80 ℃, uniformly dispersing to obtain an oil phase, adding the oil phase into a water phase raw material, and shearing and emulsifying for 10-30min to obtain emulsion;
(4) Preliminarily fixing the volume, adding the stabilizer, the vitamins and the minerals into the emulsion obtained in the step (3) under the stirring condition, and stirring for 10-15min at 60-75 ℃ until the stabilizer, the vitamins and the minerals are completely dissolved to obtain a solution;
(5) And (3) carrying out constant volume on the liquid obtained in the step (4), homogenizing for 1-2 times under the pressure of 10-50MPa, and sterilizing to obtain the nutritional emulsion.
7. The nano-nutritional emulsion according to claim 5, wherein: the coating comprises the following components in parts by weight: protein: 50 parts of milk protein;
carbohydrates: 130 parts of maltodextrin, 20 parts of white granulated sugar and 10 parts of isomaltooligosaccharide;
emulsifying agent: 0.2 part of mono-diglycerol fatty acid ester and 1.5 parts of phospholipid;
oil: 3.5 parts of safflower seed oil, 2 parts of linseed oil, 23 parts of high oleic sunflower seed oil and 0.6 part of DHA algae oil;
vitamins: thiamine hydrochloride 0.0015 parts, riboflavin 0.0010 parts, retinyl palmitate 0.0005 parts, pyridoxine hydrochloride 0.0015 parts, cyanocobalamine 0.0008 parts, nicotinamide 0.02 parts, taurine 0.15 parts, and sodium L-ascorbate 0.10 parts; minerals: 0.01 part of zinc sulfate, 0.0001 part of sodium selenite, 0.02 part of ferric pyrophosphate and 0.03 part of magnesium oxide;
and (3) a thickening agent: 1 part of carrageenan, 0.15 part of sodium carboxymethyl cellulose and 0.85 part of microcrystalline cellulose;
stabilizing agent: 1.7 parts.
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| CN101720818A (en) * | 2009-12-02 | 2010-06-09 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product containing table salt and preparation method thereof |
| CN110584084A (en) * | 2019-10-17 | 2019-12-20 | 广州白云山汉方现代药业有限公司 | Emulsion stabilizer and nutrient emulsion containing same |
| CN112971147A (en) * | 2021-03-05 | 2021-06-18 | 北京市营养源研究所 | Magnesium salt composition for improving stability of total nutrient emulsion for special medical application |
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| KR20160114387A (en) * | 2015-03-24 | 2016-10-05 | 주식회사 엘지생활건강 | Liquid infant formula to improve the stability of mineral |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101720818A (en) * | 2009-12-02 | 2010-06-09 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product containing table salt and preparation method thereof |
| CN110584084A (en) * | 2019-10-17 | 2019-12-20 | 广州白云山汉方现代药业有限公司 | Emulsion stabilizer and nutrient emulsion containing same |
| CN112971147A (en) * | 2021-03-05 | 2021-06-18 | 北京市营养源研究所 | Magnesium salt composition for improving stability of total nutrient emulsion for special medical application |
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