CN116711861A - Method for preparing specific total nutrient formula food - Google Patents

Method for preparing specific total nutrient formula food Download PDF

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Publication number
CN116711861A
CN116711861A CN202310879177.2A CN202310879177A CN116711861A CN 116711861 A CN116711861 A CN 116711861A CN 202310879177 A CN202310879177 A CN 202310879177A CN 116711861 A CN116711861 A CN 116711861A
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China
Prior art keywords
parts
food
powder
preparing
nutrition
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Pending
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CN202310879177.2A
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Chinese (zh)
Inventor
李庆元
王志标
张元坤
岳露凯
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Anhui Jinyuan Pharmaceutical Co ltd
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Anhui Jinyuan Pharmaceutical Co ltd
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Priority to CN202310879177.2A priority Critical patent/CN116711861A/en
Publication of CN116711861A publication Critical patent/CN116711861A/en
Pending legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L33/16—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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A23L33/165—Complexes or chelates
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Pediatric Medicine (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention relates to a method for preparing a specific total nutrient formula food, which is suitable for meeting the nutrition requirements of specific people, and is realized by the design of formula design, selection of food additives and nutrient intensifiers, preparation process, and design of labels and use instructions.

Description

Method for preparing specific total nutrient formula food
Technical Field
The invention belongs to the technical field of special foods, and particularly relates to a method for preparing a special total-nutrition formula food for special people.
Background
The special total nutrient formula food (Foods for Special Medical Purpose, FSMP), abbreviated as special medical food, is specially processed and prepared to meet the special requirements of people with limited eating, digestive absorption disorder, metabolic disorder or specific disease state on nutrients or diet. Among them, "other bioactive substances other than the nutrients and optional ingredients specified in the standard must not be added" is explicitly pointed out in the "special medical use formula registration application materials item and requirement (trial)". Therefore, raw materials with homology of medicine and food, having biological activity cannot be used for formulation foods for special medical uses. Meanwhile, the vitamin and mineral content of the special medical use formula is clearly defined in general rules for special medical use formulas (GB 29922).
However, the production method of the specific total nutrient formula food in the current market has the problems of complex process, single administration route and single adaptability.
Disclosure of Invention
The invention aims to provide a specific full-nutrition formula food preparation method, which aims to solve the problems of complex process, single administration route and single adaptability of the production method of the specific full-nutrition formula food preparation method in the prior art.
Aiming at the technical problems, the technical scheme is as follows: a method of making a specific total nutrient formula comprising:
step one: the formula design is as follows: according to the nutrition requirements of specific crowds, a formula design scheme is formulated to ensure that the special requirements are met;
step two: food additives and enhancers selection: selecting the types and the use amounts of food additives and nutrition enhancers suitable for target people according to the applicable standard;
step three: the manufacturing process comprises the following steps: preparing raw materials, accurately weighing and mixing the required raw materials, performing processing steps to enable the raw materials to become uniform food base materials, and then cooling and packaging;
step four: label and instructions for use: product labels are designed to indicate formulation characteristics and nutritional characteristics, and methods of use, instructions for formulation, storage conditions and instructions for warning are provided.
Preferably, carbon dioxide and/or nitrogen with the food grade or purity more than or equal to 99.9% is used as a packaging medium in the preparation process, so that the quality guarantee period of the food is prolonged, and the freshness and quality of the food are maintained.
Preferably, the manufacturing process further comprises the steps of: mixing 0-4 parts of soybean peptide, 0-4 parts of whey protein powder and 22-24 parts of wall materials, adding a proper amount of water for mixing, so that the liquid concentration is in the range of 18.42-21.05%, and controlling the liquid concentration of food to meet the nutrition requirements of specific people.
Preferably, the wall material in the manufacturing process is as follows: comprises casein, concentrated whey protein, instant bean powder, soy protein isolate, maltodextrin, vegetable fat powder, polydextrose, glucose syrup, tomato powder, pumpkin powder and a nutrition enhancer, provides a variety of nutritional ingredients including protein, carbohydrate and fat to meet the nutritional needs of a particular population.
Preferably, the wall material comprises 5 parts of casein, 4 parts of concentrated whey protein, 4 parts of instant soybean powder, 4 parts of soy 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.
Preferably, the nutrition enhancer comprises 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, which are helpful for providing comprehensive nutrition support and supplementing various vitamins and minerals required by human bodies.
Preferably, the mixing water is mixed with warm boiled water at a temperature of between 30 and 50 ℃ to help dissolve and mix the wall material and other raw materials to be uniformly mixed.
Preferably, the food product is administered to the patient by different routes of administration, either orally, nasogastrically or nasogastrically, to ensure that the patient is able to obtain the desired nutritional support.
Preferably, the label and instructions indicate "please use under the direction of a doctor or clinical nutrition technician" and "this product is prohibited for parenteral nutrition support and intravenous injection".
As still another preferred, the food additive comprises: preservative sulphate and sodium benzoate, antioxidant vitamin C, vitamin E, thickener pectin and sodium carboxymethyl cellulose, emulsifier soybean lecithin, sweetener aspartame.
The beneficial effects of the invention are as follows:
(1) Meets the nutrition requirements of specific people: by personalized formula design according to the nutrition requirements of specific people, comprehensive and balanced nutrition can be provided, and the nutrition requirements of specific people, such as children, old people, athletes or people suffering from specific diseases, are met.
(2) Providing food additives and nutritional supplements in a comprehensive nutritional formula ensures that the food contains essential nutrients, such as vitamins, minerals, proteins, etc., provides comprehensive nutritional support, and helps to maintain physical health and function.
(3) The quality guarantee period of the food is prolonged: the carbon dioxide and/or nitrogen with the food grade or purity more than or equal to 99.9% is used as the packaging medium, so that the quality guarantee period of the food can be effectively prolonged, the freshness and quality of the food are maintained, and the deterioration and loss of the food are reduced.
In summary, the specific full-nutrition formula food manufacturing method can meet the nutrition requirements of specific people, provide comprehensive nutrition support, has the effects of facilitating the manufacturing process easy to use and prolonging the shelf life of food, provides clear use guidance, and ensures safety and effectiveness.
Drawings
FIG. 1 is a schematic flow chart of a method for preparing a specific total nutrient formula food.
Detailed Description
The invention will be further described with reference to specific examples to better understand the technical solution of the invention.
Example 1
As shown in fig. 1, a method for preparing a specific total nutrient formula comprises:
step one: the formula design is as follows: according to the nutrition requirements of specific crowds, a formula design scheme is formulated to ensure that the special requirements are met;
step two: food additives and enhancers selection: selecting the types and the use amounts of food additives and nutrition enhancers suitable for target people according to the applicable standard;
step three: the manufacturing process comprises the following steps: preparing raw materials, accurately weighing and mixing the required raw materials, performing processing steps to enable the raw materials to become uniform food base materials, and then cooling and packaging;
step four: label and instructions for use: product labels are designed to indicate formulation characteristics and nutritional characteristics, and methods of use, instructions for formulation, storage conditions and instructions for warning are provided.
In this example, the quality guarantee period of the food can be prolonged and the freshness and quality of the food can be maintained by using the carbon dioxide with the purity of 99.9% as the packaging medium.
In the embodiment, 0-4 parts of soybean peptide, 0-4 parts of whey protein powder and 22-24 parts of wall materials are mixed, and a proper amount of water is added for mixing, so that the concentration of the liquid is in the range of 18.42-21.05%, and the nutritional requirements of specific people are met.
In this embodiment, by providing a wall material: comprises casein, concentrated whey protein, instant soybean powder, soy protein isolate, maltodextrin, vegetable fat powder, polydextrose, glucose syrup, tomato powder, pumpkin powder and nutrition enhancer.
In this example, the wall material was prepared by setting 5 parts of casein, 4 parts of concentrated whey protein, 4 parts of instant soybean powder, 4 parts of isolated soy protein, 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 this example, warm boiled water at 30℃was used by setting the mixing water to help dissolve and mix the wall material and other raw materials so as to uniformly mix them.
In this embodiment, the food additive is provided by: preservative sulphate and sodium benzoate, antioxidant vitamin C, vitamin E, thickener pectin and sodium carboxymethyl cellulose, emulsifier soybean lecithin, sweetener aspartame.
Example two
Wherein the same or corresponding parts as those of the first embodiment are designated by the same reference numerals as those of the first embodiment, only the points of distinction from the first embodiment will be described below for the sake of brevity. The second embodiment is different from the first embodiment in that:
as shown in fig. 1, a method for preparing a specific total nutrient formula comprises:
step one: the formula design is as follows: according to the nutrition requirements of specific crowds, a formula design scheme is formulated to ensure that the special requirements are met;
step two: food additives and nutrient supplements are selected: selecting the types and the use amounts of food additives and nutrition enhancers suitable for target people according to the applicable standard;
step three: the manufacturing process comprises the following steps: preparing raw materials, accurately weighing and mixing the required raw materials, performing processing steps to enable the raw materials to become uniform food base materials, and then cooling and packaging;
step four: label and instructions for use: product labels are designed to indicate formulation characteristics and nutritional characteristics, and methods of use, instructions for formulation, storage conditions and instructions for warning are provided.
In this example by using nitrogen with a purity of 99.9% as the packaging medium.
In this example, the concentration of the liquid was in the range of 11.81-22.22% by mixing 0-5 parts of soybean peptide, 0-5 parts of whey protein powder and 5-36 parts of wall material and adding an appropriate amount of water.
Example III
The third embodiment is different from the first embodiment in that:
as shown in fig. 1, a method for preparing a specific total nutrient formula comprises:
step one: the formula design is as follows: according to the nutrition requirements of specific crowds, a formula design scheme is formulated to ensure that the special requirements are met;
step two: food additives and nutrient supplements are selected: selecting the types and the use amounts of food additives and nutrition enhancers suitable for target people according to the applicable standard;
step three: the manufacturing process comprises the following steps: preparing raw materials, accurately weighing and mixing the required raw materials, performing processing steps to enable the raw materials to become uniform food base materials, and then cooling and packaging;
step four: label and instructions for use: product labels are designed to indicate formulation characteristics and nutritional characteristics, and methods of use, instructions for formulation, storage conditions and instructions for warning are provided.
In this example by using food grade as packaging medium.
In this example, the liquid concentration was in the range of 16-19% by mixing 0-5 parts of soybean peptide, 0-5 parts of whey protein powder and 5-8 parts of wall material and adding an appropriate amount of water.
In the description of the present invention, it should be understood that the directions or positional relationships indicated by the terms "front and rear", "left and right", etc. are based on the directions or positional relationships shown in the drawings, are merely for convenience of description and simplification of the description, and do not indicate or imply that the apparatus or component in question must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be construed as limiting the invention.
Of course, in this disclosure, those skilled in the art will understand that the term "a" or "an" is to be interpreted as "at least one" or "one or more," i.e., in one embodiment, the number of elements may be one, and in another embodiment, the number of elements may be multiple, and the term "a" is not to be construed as limiting the number.
The foregoing is merely a preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions easily conceivable by those skilled in the art under the technical teaching of the present invention should be included in the scope of the present invention. Therefore, the protection scope of the present invention should be subject to the protection scope of the claims.

Claims (10)

1. A method for preparing a specific total nutrient formula food, comprising the steps of:
a. the formula design is as follows: according to the nutrition requirements of specific crowds, a formula design scheme is formulated to ensure that the special requirements are met;
b. food additives and enhancers selection: selecting the types and the use amounts of food additives and nutrition enhancers suitable for target people according to the applicable standard;
c. the manufacturing process comprises the following steps: preparing raw materials, accurately weighing and mixing the required raw materials, performing processing steps to enable the raw materials to become uniform food base materials, and then cooling and packaging;
d. label and instructions for use: product labels are designed to indicate formulation characteristics and nutritional characteristics, and methods of use, instructions for formulation, storage conditions and instructions for warning are provided.
2. The method for preparing a specific total nutrient formulation as claimed in claim 1, wherein the packaging medium is carbon dioxide and/or nitrogen with a food grade or purity of 99.9% or more.
3. The method of claim 1, wherein the process further comprises the steps of: mixing 0-4 parts of soybean peptide, 0-4 parts of whey protein powder and 22-24 parts of wall material, and adding a proper amount of water for mixing to ensure that the concentration of the liquid is 18.42-21.05%.
4. A method of preparing a specific nutritionally complete formula as claimed in claim 3, wherein the wall material during the preparation process: comprises casein, concentrated whey protein, instant soybean powder, soybean protein isolate, maltodextrin, vegetable fat powder, polydextrose, glucose syrup, tomato powder, pumpkin powder and nutrition enhancer.
5. The method of claim 4, wherein the wall material comprises 5 parts of casein, 4 parts of concentrated whey protein, 4 parts of instant soybean powder, 4 parts of isolated soy protein, 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.
6. The method of claim 1, wherein the nutritional supplement comprises 39 parts sodium citrate, 15 parts calcium hydrogen phosphate, 8 parts magnesium sulfate, 3 parts ferrous sulfate, 2 parts zinc sulfate, 0.5 part retinyl acetate, 0.01 part cholecalciferol, 0.5 part dl-alpha-tocopheryl acetate, 0.1 part thiamine hydrochloride, 0.1 part riboflavin, 0.1 part pyridoxine hydrochloride, 0.01 part cyanocobalamin, 15 parts L-ascorbic acid, 2 parts nicotinamide, 0.001 part folic acid, 8 parts xanthan gum, and 8 parts dipotassium phosphate.
7. A method of preparing a specific total nutrient formulation as claimed in claim 3, wherein the mixed water is mixed with warm boiled water having a temperature of between 30 ℃ and 50 ℃.
8. The method of claim 1, wherein the food is administered to the patient by different routes of administration, such as oral administration, nasogastric administration, or nasogastric administration.
9. A method of preparing a specific total nutritional formula according to claim 1, wherein the labels and instructions indicate "please use under the direction of a doctor or clinical nutritional technician" and "this product is prohibited for parenteral nutrition support and intravenous injection".
10. A method of preparing a specific total nutrient formulation as claimed in claim 1, wherein the food additive comprises: preservative sulphate and sodium benzoate, antioxidant vitamin C, vitamin E, thickener pectin and sodium carboxymethyl cellulose, emulsifier soybean lecithin, sweetener aspartame.
CN202310879177.2A 2023-07-18 2023-07-18 Method for preparing specific total nutrient formula food Pending CN116711861A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202310879177.2A CN116711861A (en) 2023-07-18 2023-07-18 Method for preparing specific total nutrient formula food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202310879177.2A CN116711861A (en) 2023-07-18 2023-07-18 Method for preparing specific total nutrient formula food

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CN116711861A true CN116711861A (en) 2023-09-08

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