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A kind of magnesium salt composition for improving the stability of whole nutrition emulsion for special medical purposes

A composition and complete nutrition technology, applied in the fields of application, food science, and food ingredients as emulsifiers, etc., can solve the problems of protein precipitation, fat floating, and browning intensification in complete nutrition emulsions

Active Publication Date: 2022-08-05
北京市营养源研究所有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to solve the quality problems of protein precipitation, fat floating, and browning intensified during processing or storage, the present invention provides a magnesium salt composition for improving the stability of liquid full nutritional emulsion and a special medical purpose full nutritional emulsion and its preparation method

Method used

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  • A kind of magnesium salt composition for improving the stability of whole nutrition emulsion for special medical purposes
  • A kind of magnesium salt composition for improving the stability of whole nutrition emulsion for special medical purposes
  • A kind of magnesium salt composition for improving the stability of whole nutrition emulsion for special medical purposes

Examples

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Effect test

Embodiment 1

[0044] Use magnesium sulfate, magnesium gluconate, magnesium oxide, magnesium carbonate, magnesium hydrogen phosphate, magnesium salt composition (magnesium sulfate: magnesium oxide: magnesium hydrogen phosphate mass ratio is 3: 3: 4) as magnesium salts, preparations containing different magnesium The special medical purpose full nutrition emulsion of salt, the addition amount of magnesium salt is such that the content of magnesium ions in the product is 234mg / L (wherein, the addition amount of the magnesium salt composition is 1.215 parts); the specific preparation method is as follows:

[0045] (1) Weigh raw materials: protein raw materials (specifically, casein and whey protein with a mass ratio of 2:1) 47 parts, canola oil 8 parts, corn oil 9 parts, coconut oil 3.2 parts, carbohydrates 200 parts of compound, 27 parts of dietary fiber, 3 parts of stabilizer, 3 parts of emulsifier, 7.8 parts of mineral premix, 0.332 part of vitamin premix;

[0046] (2) Dissolve protein raw m...

Embodiment 2

[0071] Others are the same as in Example 1, except that magnesium sulfate and magnesium salt compositions (mass ratio: magnesium sulfate: magnesium oxide: magnesium hydrogen phosphate=2:4:4) are used to prepare different magnesium salts for special medical purpose full nutrition emulsions respectively. , so that the final magnesium ion content in the complete nutritional emulsion for special medical purposes is 234 mg / L;

[0072] The specific preparation method is the same as that in Example 1, except that the sterilization adopts ultra-high temperature instantaneous sterilization, and the sterilization conditions are 137° C. for 30 seconds. The performance of the product is verified, and the results are shown in Table 4;

[0073] Table 4 Influence of magnesium sulfate and magnesium salt composition on the stability of total nutrition emulsion

[0074]

[0075]

[0076] Note: ** Indicates that compared with the control, P<0.01

[0077] As can be drawn from Table 3, us...

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Abstract

The present invention involves the field of all -nutritional emulsion technology in special medical purposes, which specifically involves a magnesium salt composition for improving the stability of special medical purposes, full nutritional emulsion and preparation methods of special medical use.In order to solve the quality problem of the precipitation of full -nutrition emulsion protein, fat -up, processing or storage, the quality of brown ion is (2‑4): (2‑4): (2‑6): (2‑6): (2‑4): (2‑4): (2‑4).Mixture of magnesium sulfate, magnesium oxide, and magnesium phosphate is added to the special medical use of a full nutritional emulsion. Through the selection and content optimization of different magnesium salt substances, it will improve the thermal stability of protein under the premise of ensuring the heat treatment intensity, reduce the special medicineThe particle size in the nutrient emulsion is used to reduce the risk of particle aggregation in the lotion, reduce the degree of brown change, and improve the stability of the full nutrient emulsion of special medical purposes.

Description

technical field [0001] The invention relates to a liquid total nutrition emulsion, in particular to a magnesium salt composition for improving the stability of a special medical purpose whole nutrition emulsion, a special medical purpose whole nutrition emulsion and a preparation method thereof. Background technique [0002] Food for Special Medical Purposes (FSMP) complete nutritional emulsion combined with drug or surgical treatment has a positive effect on the outcome of the disease and the improvement of the nutritional status of patients. According to statistics, in 2018, patients in need of nutritional treatment in my country accounted for 60% to 70% of the number of hospitalized patients, and the number of patients was approximately 160 million. If only one full nutrition treatment is used during the hospitalization period, the market of special medical food can reach 13.8 billion yuan. And with the "acceleration" of the aging of our society, the number of patients w...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/16A23L29/10A23L33/00A23L33/115A23L33/125A23L33/15A23L33/155A23L33/165A23L33/17A23L33/21
CPCA23L33/16A23L33/165A23L33/40A23L33/115A23L33/125A23L33/15A23L33/155A23L33/17A23L33/21A23L29/10A23V2002/00A23V2200/222A23V2250/156A23V2250/161A23V2250/54A23V2250/70
Inventor 刘鹭何梅韩丽丽郑晨曦王学敏陈朝青周昊孙丰义张燕张天琪
Owner 北京市营养源研究所有限公司
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