CN113796423A - Children milk shake and preparation method and application thereof - Google Patents

Abstract

The invention provides a children milk shake and a preparation method and application thereof, wherein the children milk shake comprises, by weight, 1-4 parts of a stabilizer, 2-5 parts of a sweetener, 50-80 parts of a protein source, 0.5-2 parts of dietary fiber, 10-30 parts of carbohydrate, 30-50 parts of a fat source, 0.01-0.03 part of vitamin, 0.5-5 parts of a mineral component and water. The children milk shake provided by the invention is rich in nutrition, good in stability and good in flavor.

Description

Children milk shake and preparation method and application thereof

Technical Field

The invention belongs to the field of children food, and particularly relates to a children milk shake, a preparation method and application thereof, and in particular relates to a children milk shake with good stability, and a preparation method and application thereof.

Background

The 3-12 years old is an important stage of human growth and development, and children in the period are in a rapid growth period in aspects of body types, heights, organ development and the like. During the period, the weight of the children is increased by about 2kg per year generally, and the height is increased by 5-7 cm; the growth and development are rapid, the nervous system, the lymphatic system and the like are rapidly perfected, the activity amount and the activity range are rapidly expanded, the consumption and the demand of energy and nutrients are rapidly increased, and a large amount of energy and nutrients need to be supplemented.

However, there is a conflict between the nutritional needs and supplements for children at this time: small size, contradiction between low body weight and high heat demand; the conflict between poor digestive absorption capacity and high nutritional requirements; in addition, children are prone to monophagia, anorexia and the like, and thus the contradiction between the rise of the consumption level and the rise of the malnutrition rate of children is caused.

The milk shake is made up by using drinking water, milk powder, cream (or vegetable oil) and sugar as main raw material and adding proper quantity of food additive through the processes of mixing, sterilizing, homogenizing, ageing, coagulating and hardening, etc. it is rich in several nutrient components of high-quality protein, lactose, calcium, phosphorus, potassium, sodium, chlorine, sulfur, iron, amino acid, vitamin A, vitamin C and vitamin E and other biological active substances which are very beneficial to human body, and can effectively supplement the nutrient components required by child in the course of growth. However, the existing children milkshakes on the market have the problems of poor stability and short storage time.

CN102986876B discloses a basic nutritional milk shake powder and a children nutritional milk shake powder. The basic nutritional milkshake powder comprises: 5-90% of raw milk powder, 5-90% of maltodextrin, 0.5-35% of cane sugar, 0.1-3% of edible gum, 1-30% of condensed milk powder, 0.018-0.275% of compound vitamin and 0.746-10.05% of compound mineral substance, wherein the percentages are weight percentages. The children nutrition milk shake powder comprises the basic nutrition milk shake powder, and also comprises taurine, lactoferrin, DHA, lutein, zeaxanthin, natural pigments and one or more of the following fruit and vegetable powders: banana powder, strawberry powder, cranberry powder, mango powder, carrot powder, Hami melon powder, kiwi fruit powder, apple powder, cucumber powder, blueberry powder, mulberry powder and grape powder. The nutritional milk shake powder for children is comprehensive in nutrition, highlights the improvement of intelligence, eyesight and immunity, and promotes bone development, but does not relate to the study of stability.

The prior children milk shake has the problems of poor stability and short storage time. Therefore, how to provide the children milk shake with good stability and rich nutrition becomes a problem to be solved urgently.

Disclosure of Invention

Aiming at the defects of the prior art, the invention aims to provide a children milk shake, a preparation method and application thereof, and particularly provides a children milk shake with good stability, a preparation method and application thereof. The children milk shake provided by the invention is rich in nutrition, good in stability and good in flavor.

In order to achieve the purpose, the invention adopts the following technical scheme:

in a first aspect, the invention provides a children milk shake which comprises, by weight, 1-4 parts of a stabilizer, 2-5 parts of a sweetener, 50-80 parts of a protein source, 0.5-2 parts of dietary fibers, 10-30 parts of carbohydrates, 30-50 parts of a fat source, 0.01-0.03 part of vitamins, 0.5-5 parts of mineral ingredients and water.

The number of the stabilizer may be 1 part, 2 parts, 3 parts or 4 parts, the number of the sweetener may be 2 parts, 3 parts, 4 parts or 5 parts, the number of the protein source may be 50 parts, 60 parts, 70 parts or 80 parts, the number of the dietary fiber may be 0.5 part, 1 part, 1.5 parts or 2 parts, the number of the carbohydrate may be 10 parts, 15 parts, 20 parts, 25 parts or 30 parts, the number of the fat source may be 30 parts, 35 parts, 40 parts, 45 parts or 50 parts, the number of the vitamin may be 0.01 part, 0.015 part, 0.02 part, 0.025 part or 0.03 part, and the number of the mineral component may be 0.5 part, 1 part, 1.5 part, 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts or 5 parts, but is not limited to the above-mentioned values, and the same values are not applicable.

The children milk shake with the specific composition and the proportion is rich in nutrition and good in stability.

Preferably, the stabilizer includes any one or a combination of at least two of pectin, soybean polysaccharide, gelatin, modified starch or agar, such as a combination of pectin and soybean polysaccharide, a combination of gelatin and pectin, or a combination of pectin and agar, but not limited to the above-listed combinations, and other combinations not listed within the above-mentioned combinations are also applicable, and a combination of pectin, soybean polysaccharide and agar is preferred.

The special stabilizer can improve the stability of the children milk shake, and meanwhile, the stability of the children milk shake is further improved within the preferable range of the stabilizer; through the compounding and synergistic effect of the pectin, the soybean polysaccharide and the agar, the stability of the children milk shake can be further improved.

Preferably, the sweetener includes any one or a combination of at least two of xylitol, maltitol, sodium cyclamate, sucralose, sorbitol, aspartame, stevioside, acesulfame potassium, isomaltulose, erythritol, mogroside or neotame, such as a combination of xylitol and maltitol, a combination of maltitol and sucralose, or a combination of xylitol and sodium cyclamate, but is not limited to the above-listed combinations, and other combinations not listed within the above-listed combinations are equally applicable.

Preferably, the protein source includes any one or a combination of at least two of whey protein powder, casein, meat protein, egg protein or bean protein, such as a combination of whey protein powder and casein, a combination of casein and meat protein or a combination of whey protein powder and bean protein, and the like, but is not limited to the above-listed combinations, and other combinations not listed within the above-mentioned combinations are equally applicable.

Preferably, the protein source is further subjected to enzymatic treatment, the enzyme is a protease, and the protease includes any one or a combination of at least two of papain, bromelain, pepsin or streptomyces protease, such as a combination of papain and bromelain, a combination of bromelain and pepsin, a combination of papain and streptomyces protease, and the like, but is not limited to the above-listed combinations, and other combinations not listed within the above-mentioned combination are equally applicable, and preferably a combination of papain, bromelain and streptomyces protease.

The protein source can be decomposed into free amino acids in the enzymolysis treatment process, so that the flavor of the children milk shake is improved; the combination of the specific papain, bromelain and streptomyces protease can realize mutual synergistic effect, so that the content of sweet amino acid in free amino acid is further improved, the content of bitter amino acid is reduced, and the flavor of the children milk shake is further improved.

Preferably, in the enzymolysis treatment, the addition amount of the protease is 0.05-0.2% of the mass of the protein source.

Preferably, the temperature of the enzymolysis treatment is 30-60 ℃, and the time is 8-12 h.

The amount of protease added may be 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%, 0.11%, 0.12%, 0.13%, 0.14%, 0.15%, 0.16%, 0.17%, 0.18%, 0.19%, or 0.2% of the amount of the pro-protein, and the temperature may be 30 ℃, 35 ℃, 40 ℃, 45 ℃, 50 ℃, 55 ℃, or 60 ℃, and the time may be 8 hours, 8.5 hours, 9 hours, 9.5 hours, 10 hours, 10.5 hours, 11 hours, 11.5 hours, or 12 hours, but is not limited to the above-mentioned values, and other values not listed in the above-mentioned numerical range are also applicable.

Preferably, the dietary fibre comprises any one or a combination of at least two of resistant dextrin, polydextrose, inulin, fructo-oligosaccharide or isomalto-oligosaccharide.

Preferably, the carbohydrate comprises any one of crystalline fructose, white granulated sugar, high fructose corn syrup, maltose syrup, maltodextrin, honey or rock candy or a combination of at least two of the above.

Preferably, the fat source comprises any one or a combination of at least two of coconut oil, cod liver oil, medium chain triglycerides, linseed oil, cocoa butter or sunflower seed oil.

Preferably, the mineral component comprises ferrous sulfate, ferrous gluconate, ferric ammonium citrate, ferrous fumarate, ferric citrate, ferrous lactate, ferric heme oxide, ferric pyrophosphate, ferriporphyrin, ferrous glycinate, reduced iron, ferrous carbonate, ferrous citrate, heme iron, calcium carbonate, calcium gluconate, calcium citrate, calcium lactate, L-calcium lactate, calcium hydrogen phosphate, L-threonate calcium, calcium glycinate, calcium aspartate, calcium citrate malate, calcium acetate, calcium oxide, tricalcium phosphate, calcium sulfate, bone meal, zinc sulfate, zinc gluconate, zinc glycinate, zinc oxide, zinc lactate, zinc citrate, zinc oxide, zinc acetate, zinc carbonate, sodium selenite, sodium selenate, selenoprotein, selenium-enriched edible fungus powder, L-selenium-methyl selenocysteine, selenocarrageenan, selenium-enriched yeast, selenium-enriched edible fungus powder, L-selenium-methyl selenocysteine, selenium-enriched carrageenan, selenium-enriched yeast, calcium citrate, calcium gluconate, calcium lactate, calcium citrate, calcium malate, calcium gluconate, calcium acetate, calcium selenate, sodium selenocarrageenate, selenium-enriched yeast, calcium gluconate, calcium lactate, calcium gluconate, calcium lactate, calcium gluconate, calcium lactate, calcium gluconate, calcium lactate, calcium gluconate, calcium lactate, calcium gluconate, calcium lactate, calcium gluconate, calcium lactate, calcium gluconate, calcium lactate, calcium gluconate, calcium lactate, and calcium lactate, calcium gluconate, calcium lactate, and calcium lactate, calcium gluconate, calcium lactate, calcium gluconate, calcium lactate, calcium gluconate, calcium lactate, calcium gluconate, calcium lactate, calcium gluconate, calcium lactate, calcium gluconate, Any one or combination of at least two of magnesium sulfate, magnesium oxide, magnesium chloride, magnesium carbonate, magnesium hydrogen phosphate or magnesium gluconate.

The dietary fiber may be a combination of resistant dextrin and polydextrose, a combination of resistant dextrin and inulin, a combination of fructo-oligosaccharide and resistant dextrin, etc., the carbohydrate may be a combination of crystalline fructose and white granulated sugar, a combination of white granulated sugar and fructose-glucose syrup, a combination of maltose syrup and maltodextrin, etc., the fat source may be a combination of coconut oil and cod liver oil, a combination of cod liver oil and linseed oil, a combination of cocoa oil and sunflower seed oil, etc., the mineral component may be a combination of ferrous sulfate and calcium citrate, a combination of calcium acetate and selenoprotein, a combination of zinc acetate and magnesium chloride, etc., but is not limited to the above-listed combination, and other combinations not listed within the above-mentioned combination are also applicable.

Preferably, the children's milkshake further comprises 0.5-1 part by weight of a pH adjuster, such as 0.5 part, 0.6 part, 0.7 part, 0.8 part, 0.9 part or 1 part, etc., but not limited to the above-listed values, and other values not listed within the above-mentioned range of values are also applicable, and the pH adjuster comprises sodium citrate and/or citric acid.

In a second aspect, the present invention provides a method for preparing a children's milkshake as described above, comprising the steps of:

(1) mixing and stirring a stabilizer, a sweetening agent and water to obtain a colloid;

(2) mixing and shearing the protein source, the dietary fiber, the carbohydrate and the water which are subjected to enzymolysis treatment to obtain emulsion;

(3) and (3) mixing and shearing the colloid obtained in the step (1) and the emulsion obtained in the step (2) with a fat source, then mixing with vitamins and minerals, homogenizing, and sterilizing to obtain the children milk shake.

The step (1) and the step (2) do not distinguish the sequence.

Preferably, the mixing of step (2) further comprises mixing with a pH adjuster.

Preferably, the rotation speed of the shearing in step (3) is 2500-

Preferably, blending with vitamins and minerals in step (3) further comprises blending flavor.

In a third aspect, the present invention also provides the use of a child milkshake as described above for the preparation of a child food product.

Compared with the prior art, the invention has the following beneficial effects:

the invention provides a children milk shake, which is rich in nutrition and good in stability by selecting specific components and proportions; the stability of the children milkshake is improved by selecting a specific stabilizing agent; and the flavor of the children milk shake is improved by selecting specific protease.

Detailed Description

To further illustrate the technical means and effects of the present invention, the following further describes the technical solution of the present invention with reference to the preferred embodiments of the present invention, but the present invention is not limited to the scope of the embodiments.

In the following examples, papain was obtained from Xiansheng, bromelain was obtained from Xianxinlu Biotech, Inc., streptomyces protease was obtained from Chemicals, Inc., of the national drug group, and pepsin was obtained from Mount Wuhan, Bio-medicine technology, Inc.

Example 1

The embodiment provides a children milk shake, which comprises the following raw materials in parts by weight:

1 part of pectin, 1 part of soybean polysaccharide, 0.5 part of agar, 4 parts of xylitol, 65 parts of whey protein powder, 1.2 parts of resistant dextrin, 20 parts of crystalline fructose, 40 parts of coconut oil, 0.01 part of vitamin A, 0.01 part of vitamin C, 0.25 part of ferric citrate, 0.25 part of calcium lactate, 0.25 part of zinc gluconate, 0.25 part of magnesium gluconate, 0.7 part of sodium citrate and 50 parts of water.

The preparation method comprises the following steps:

(1) mixing the whey protein powder with papain, bromelain and streptomycete protease (mass ratio of 1:0.05:0.05:0.01), and performing enzymolysis at 50 deg.C for 10 hr to obtain enzymolyzed whey protein powder;

(2) mixing pectin, soybean polysaccharide, agar, xylitol and water, and stirring to obtain colloid;

(3) mixing and shearing the whey protein powder subjected to enzymolysis, resistant dextrin, crystalline fructose, sodium citrate and water to obtain emulsion;

(4) and (3) mixing the colloid obtained in the step (2) and the emulsion obtained in the step (3) with coconut oil, shearing at 2750r/min for 5min, then mixing with vitamin A and minerals, homogenizing and sterilizing to obtain the children milk shake.

Example 2

The embodiment provides a children milk shake, which comprises the following raw materials in parts by weight:

1 part of pectin, 1 part of soybean polysaccharide, 2 parts of agar, 2 parts of sorbitol, 80 parts of casein, 0.5 part of polydextrose, 30 parts of white granulated sugar, 30 parts of cocoa butter, 0.01 part of vitamin A, 0.25 part of ferric citrate, 0.25 part of calcium lactate, 0.25 part of zinc gluconate, 0.25 part of magnesium gluconate, 0.5 part of citric acid and 50 parts of water.

The preparation process is referred to example 1.

Example 3

The embodiment provides a children milk shake, which comprises the following raw materials in parts by weight:

0.3 part of pectin, 0.3 part of soybean polysaccharide, 0.4 part of agar, 5 parts of sucralose, 50 parts of bean protein, 2 parts of inulin, 10 parts of malt syrup, 50 parts of coconut oil, 0.03 part of vitamin C, 0.25 part of ferric citrate, 0.25 part of calcium lactate, 0.25 part of zinc gluconate, 0.25 part of magnesium gluconate, 0.7 part of citric acid, 0.3 part of sodium citrate and 50 parts of water.

The preparation process is referred to example 1.

Example 4

This example provides a child milkshake, the raw materials of which are identical to those of example 1, except that no pectin is added and the reduced fraction is proportionally distributed to soy polysaccharide and agar.

The preparation process is referred to example 1.

Example 5

This example provides a child milkshake which is identical to that of example 1, except that no soy polysaccharide is added, and the reduced fraction is proportioned to pectin and agar.

The preparation process is referred to example 1.

Example 6

This example provides a child milkshake which is identical to that of example 1, except that no agar is added, and the reduced fraction is proportionally distributed to the soy polysaccharide and pectin.

The preparation process is referred to example 1.

Example 7

This example provides a child milkshake which is identical to that of example 1, except that no pectin and soy polysaccharide are added, and a reduced portion is distributed to the agar.

The preparation process is referred to example 1.

Example 8

This example provides a child milkshake which is identical to that of example 1, except that no soy polysaccharide and agar are added, and a reduced portion is assigned to pectin.

The preparation process is referred to example 1.

Example 9

This example provides a child milkshake which is identical to that of example 1, except that no agar or pectin is added, and the proportion of soy polysaccharide is reduced.

The preparation process is referred to example 1.

Example 10

This example provides a child milkshake which is identical to that of example 1 except that pectin is replaced by an equal amount of gelatin.

The preparation process is referred to example 1.

Example 11

This example provides a child milkshake which is identical to that of example 1 except that the soy polysaccharide is replaced by an equal amount of modified starch.

The preparation process is referred to example 1.

Example 12

This example provides a child milkshake which is prepared in a manner similar to that of example 1 except that the papain in step (1) is replaced with an equal amount of pepsin.

Example 13

This example provides a child milkshake which is prepared in a manner consistent with example 1, except that in step (1), papain is not added, and a reduced portion is proportionally allocated to bromelain and streptomyces protease.

Example 14

This example provides a child milkshake which is prepared in a manner consistent with example 1, except that in step (1), bromelain is not added, and the reduced fraction is proportionally distributed to papain and streptomyces protease.

Example 15

This example provides a child milkshake which is prepared in a manner consistent with example 1, except that streptomyces protease is not added in step (1), and the reduced fractions are proportionally distributed to bromelain and papain.

Example 16

This example provides a child milkshake which is prepared in a manner consistent with example 1, except that in step (1), papain and streptomyces protease are not added, and a reduced portion of the protease is assigned to bromelain.

Example 17

This example provides a child milkshake which is prepared in a manner consistent with example 1, except that in step (1), bromelain and streptomyces protease are not added, and a reduced portion of the protease is assigned to papain.

Example 18

This example provides a child milkshake which is prepared in a manner consistent with example 1, except that in step (1), bromelain and papain are not added, and a reduced portion of the protease is distributed to streptomyces proteases.

And (3) stability testing:

the children milkshakes provided in examples 1 to 18 were sealed and left in an environment at 25 ℃ for 30 days, after which the appearance was observed, and the results were as follows:

group of	Appearance of the product	Group of	Appearance of the product
				Example 1	Fine, smooth and refreshing without solid phase separation	Example 10	Whey is precipitated and there is a solid phase precipitation
Example 2	Fine, smooth and refreshing without solid phase separation	Example 11	Sticky, not refreshing
				Example 3	Fine, smooth and refreshing without solid phase separation	Example 12	Fine, smooth and refreshing without solid phase separation
Example 4	Sticky, not refreshing	Example 13	Fine, smooth and refreshing without solid phase separation
				Example 5	Fine and refreshing, and has a little insoluble solid	Example 14	Fine, smooth and refreshing without solid phase separation
Example 6	Fine and refreshing, and has a little insoluble solid	Example 15	Fine, smooth and refreshing without solid phase separation
				Example 7	Sticky, not refreshing	Example 16	Fine, smooth and refreshing without solid phase separation
Example 8	Fine and refreshing, and whey is separated out	Example 17	Fine, smooth and refreshing without solid phase separation
				Example 9	Is relatively cool	Example 18	Fine, smooth and refreshing without solid phase separation

From the results of example 1 and examples 4-11, it can be seen that the present invention significantly improves the stability of the child milkshake by selecting a specific stabilizer; meanwhile, the compound of pectin, soybean polysaccharide and agar is used for realizing the synergistic effect, so that the stability of the children milk shake is further improved.

And (3) detecting the content of free amino acid:

free amino acid has a very important position on the taste development characteristics of food, the amino acid has a low taste development threshold value and strong taste development capability, and has 5 basic tastes of sour, sweet, bitter, salty and fresh, and the content of the free amino acid can directly influence the delicious degree of the food. Performing liquid phase detection on the children milkshakes provided in examples 1-18, and counting the distribution ratio of sweet, bitter and umami amino acids, wherein the sweet free amino acids comprise glycine, alanine, serine, proline and threonine; free amino acids that are umami include glutamic acid and aspartic acid; free amino acids with bitter taste include valine, methionine, leucine, isoleucine, phenylalanine, histidine, lysine and arginine. The results are as follows:

the data show that the sweet amino acid content of the product provided by the invention is high, and the flavor is good; comparing the example 1 with the examples 12-18, the invention can find that the proportion of sweet amino acid is further improved and the flavor of the children milk shake is improved by adopting the compounding of the papain, the bromelain and the streptomycete protease and the synergistic effect compared with other protease selections.

The applicant states that the present invention is described by the above embodiments, but the present invention is not limited to the above embodiments, i.e. it does not mean that the present invention must rely on the above embodiments to be implemented. It should be understood by those skilled in the art that any modification of the present invention, equivalent substitutions of the raw materials of the product of the present invention, addition of auxiliary components, selection of specific modes, etc., are within the scope and disclosure of the present invention.

The preferred embodiments of the present invention have been described in detail, however, the present invention is not limited to the specific details of the above embodiments, and various simple modifications may be made to the technical solution of the present invention within the technical idea of the present invention, and these simple modifications are within the protective scope of the present invention.

It should be noted that the various technical features described in the above embodiments can be combined in any suitable manner without contradiction, and the invention is not described in any way for the possible combinations in order to avoid unnecessary repetition.

Claims (10)

1. The children milk shake is characterized by comprising, by weight, 1-4 parts of a stabilizer, 2-5 parts of a sweetener, 50-80 parts of a protein source, 0.5-2 parts of dietary fibers, 10-30 parts of carbohydrates, 30-50 parts of a fat source, 0.01-0.03 part of vitamins, 0.5-5 parts of mineral ingredients and water.

2. The children's milkshake according to claim 1, wherein the stabilizer comprises any one or a combination of at least two of pectin, soy polysaccharide, gelatin, modified starch or agar, preferably a combination of pectin, soy polysaccharide and agar.

3. A child milkshake according to claim 1 or 2, wherein the sweetener comprises any one or a combination of at least two of xylitol, maltitol, sodium cyclamate, sucralose, sorbitol, aspartame, steviol glycosides, acesulfame k, isomaltulose, erythritol, mogroside or neotame.

4. A child milkshake according to any of claims 1-3, wherein the protein source comprises any one or a combination of at least two of whey protein powder, casein, meat protein, egg protein or pulse protein;

preferably, the protein source is further subjected to enzymolysis treatment, the enzyme is protease, and the protease comprises any one or a combination of at least two of papain, bromelain, pepsin and streptomyces protease, preferably the combination of papain, bromelain and streptomyces protease;

preferably, in the enzymolysis treatment, the addition amount of the protease is 0.05-0.2% of the mass of the protein source;

preferably, the temperature of the enzymolysis treatment is 30-60 ℃, and the time is 8-12 h;

preferably, the dietary fibre comprises any one or a combination of at least two of resistant dextrin, polydextrose, inulin, fructo-oligosaccharide or isomalto-oligosaccharide;

preferably, the carbohydrate comprises any one of crystalline fructose, white granulated sugar, high fructose corn syrup, maltose syrup, maltodextrin, honey or rock candy or a combination of at least two of the above.

5. A child milkshake according to any of claims 1-4, wherein the fat source comprises any one or a combination of at least two of coconut oil, cod liver oil, medium chain triglycerides, linseed oil, cocoa butter or sunflower seed oil;

preferably, the mineral component comprises ferrous sulfate, ferrous gluconate, ferric ammonium citrate, ferrous fumarate, ferric citrate, ferrous lactate, ferric heme oxide, ferric pyrophosphate, ferriporphyrin, ferrous glycinate, reduced iron, ferrous carbonate, ferrous citrate, heme iron, calcium carbonate, calcium gluconate, calcium citrate, calcium lactate, L-calcium lactate, calcium hydrogen phosphate, L-threonate calcium, calcium glycinate, calcium aspartate, calcium citrate malate, calcium acetate, calcium oxide, tricalcium phosphate, calcium sulfate, bone meal, zinc sulfate, zinc gluconate, zinc glycinate, zinc oxide, zinc lactate, zinc citrate, zinc oxide, zinc acetate, zinc carbonate, sodium selenite, sodium selenate, selenoprotein, selenium-enriched edible fungus powder, L-selenium-methyl selenocysteine, selenocarrageenan, selenium-enriched yeast, selenium-enriched edible fungus powder, L-selenium-methyl selenocysteine, selenium-enriched carrageenan, selenium-enriched yeast, calcium citrate, calcium gluconate, calcium lactate, calcium citrate, calcium malate, calcium gluconate, calcium acetate, calcium selenate, sodium selenocarrageenate, selenium-enriched yeast, calcium gluconate, calcium lactate, calcium gluconate, calcium lactate, calcium gluconate, calcium lactate, calcium gluconate, calcium lactate, calcium gluconate, calcium lactate, calcium gluconate, calcium lactate, calcium gluconate, calcium lactate, calcium gluconate, calcium lactate, calcium gluconate, calcium lactate, and calcium lactate, calcium gluconate, calcium lactate, and calcium lactate, calcium gluconate, calcium lactate, calcium gluconate, calcium lactate, calcium gluconate, calcium lactate, calcium gluconate, calcium lactate, calcium gluconate, calcium lactate, calcium gluconate, Any one or combination of at least two of magnesium sulfate, magnesium oxide, magnesium chloride, magnesium carbonate, magnesium hydrogen phosphate or magnesium gluconate.

6. The child milkshake according to any one of claims 1-5, further comprising 0.5-1 parts by weight of a pH adjuster comprising sodium citrate and/or citric acid.

7. A method of preparing a child milkshake according to any of claims 1-6, characterised in that the method comprises the steps of:

(1) mixing and stirring a stabilizer, a sweetening agent and water to obtain a colloid;

(2) mixing and shearing the protein source, the dietary fiber, the carbohydrate and the water which are subjected to enzymolysis treatment to obtain emulsion;

(3) mixing and shearing the colloid obtained in the step (1), the emulsion obtained in the step (2) and a fat source, then mixing with vitamins and minerals, homogenizing and sterilizing to obtain the children milkshake;

the step (1) and the step (2) do not distinguish the sequence.

8. The method of claim 7, wherein the mixing of step (2) further comprises mixing with a pH modifier.

9. The method for preparing children's milkshake according to claim 7 or 8, wherein the shearing rotation speed in step (3) is 2500-;

preferably, blending with vitamins and minerals in step (3) further comprises blending flavor.

10. Use of a child milkshake according to any of claims 1-6 for the preparation of a child food product.