CN118489901A - Nano-ultra-micro emulsification process and products prepared by the process - Google Patents

Abstract

The invention provides a nanometer ultramicro emulsification process and a product prepared by adopting the process, belonging to the technical field of food compositions. The method comprises the following specific steps: (1) Adding the composite protein powder into hot water, and dissolving to obtain a first mixture; (2) Adding dietary fiber, additives, thickening agents and flavoring agents into the first mixture, and fully stirring to obtain a second mixture; (3) Adding the composite emulsifier into hot water, and stirring until the composite emulsifier is dissolved and dispersed uniformly to obtain a solution; (4) Mixing the second mixture with the solution, shearing at high speed, homogenizing at high pressure, sterilizing, and cooling to obtain the final product. According to the invention, deep sea fish collagen, whey protein, giant salamander collagen peptide, giant salamander vitamins, minerals and the like are taken as active nutritional components, a composite emulsifier is added, and a nanometer ultra-micro emulsion self-assembly technology is utilized to prepare a product which has good absorbability, high dissolution speed and fine taste, and can supplement various proteins and nutrients.

Description

Nano-ultra-micro emulsification process and products prepared by the process

Technical Field

The invention belongs to the technical field of food compositions, and in particular relates to a nano-ultramicro emulsification process and a product prepared by the process.

Background Art

The occurrence of obesity is related to genetic factors, social environmental factors, psychological factors and other factors, but the direct cause of its occurrence is that the energy intake exceeds the energy consumed, so that the excess energy is stored in the form of fat, thus causing obesity. At present, weight loss products on the market include weight loss pills and weight loss health foods. Although weight loss pills have obvious weight loss effects, they have the disadvantages of large side effects and strong drug dependence, and are prone to rebound after stopping taking them. Although weight loss health foods have less side effects and dependence, the weight loss effect is not obvious.

In this context, meal replacement foods have emerged in the market. In recent years, meal replacement shakes on the market have been widely sought after by consumers. Meal replacement protein powder is a food that can replace or reduce normal meals, aiming to provide nutritional balance and control calorie intake. Meal replacement powder is usually a mixture of various nutrients and cellulose, processed into a powdered food. Due to its convenience, speed, and low calories, it is widely welcomed. Chinese patent CN102687750B discloses a protein-based solid beverage for weight loss meal replacement, which is made of the following raw materials in percentage by weight: concentrated whey protein powder, soy protein isolate powder, skim milk powder, water-soluble dietary fiber, maltodextrin, soy lecithin, sweetener, multivitamin, minerals, etc., mainly highlighting balanced nutrition and not causing harm to the human body; Chinese patent CN113349262A discloses a protein meal replacement powder and a preparation method thereof, including soy protein powder, instant skim milk powder, resistant dextrin, round-shell psyllium husk, inulin, strawberry flavor essence, magnesium sulfate heptahydrate, stachyose, etc., highlighting that the product nutrients are evenly mixed, easy to absorb, and the brewing state is good, and the beany smell is small and the flavor is good. However, with the continuous improvement of consumers' requirements for dietary quality, milkshakes that are more convenient, have higher absorption rates, and have better meal replacement effects will better meet the requirements of consumers, but the protein meal replacement foods provided in the prior art all have shortcomings such as poor protein absorption, poor solubility, and insufficiently delicate taste.

Therefore, it is necessary to develop a product with good solubility, more balanced nutrition and good absorption to provide a new and better choice for the existing meal replacement product system.

Summary of the invention

In view of the deficiencies in the prior art, the present invention aims to use deep-sea fish collagen, bone collagen, whey protein, giant salamander collagen peptides, giant salamander vitamins, minerals, etc. as active nutritional components, add a composite emulsifier, and utilize nano-ultrafine emulsion self-assembly technology to prepare a high-quality milkshake product with good absorbability, fast dissolution speed, and delicate taste, while being able to supplement a variety of proteins and nutrients.

In order to achieve the above object, the present invention adopts the following technical solutions:

On the one hand, the present invention provides a nano-ultramicro emulsification process, the specific steps are as follows:

(1) Add the composite protein powder into hot water at 90-95°C and fully dissolve to obtain a first mixture for later use;

(2) adding dietary fiber, additives, thickeners and flavoring agents to the first mixture obtained in step (1), and stirring thoroughly until the solution becomes uniform, to obtain a second mixture;

(3) Add the composite emulsifier into 95-100°C hot water and stir for 0.5-2h to dissolve and disperse evenly to obtain a solution;

(4) mixing the second mixture obtained in step (2) and the solution obtained in step (3), and performing high-speed shearing using a high-speed disperser to obtain a pre-homogenized emulsion;

(5) The pre-homogenized emulsion is subjected to high-pressure homogenization to obtain a homogenized emulsion, which is then sterilized and cooled to obtain the product.

in,

The compound protein powder in step (1) comprises one or more of fish collagen, bone collagen, whey protein and giant salamander collagen peptide;

Preferably, the composite protein powder is a mixture of fish collagen, bone collagen, whey protein and giant salamander collagen peptide; the weight proportions are: 5-50 parts of fish collagen, 1-20 parts of bone collagen, 0.5-20 parts of whey protein, and 0.005-0.1 parts of giant salamander collagen peptide;

Preferably, the components are as follows: 10-40 parts of fish collagen, 5-15 parts of bone collagen, 5-15 parts of whey protein, and 0.05-0.1 parts of giant salamander collagen peptide;

More preferably, the ingredients are as follows, by weight: 20-30 parts of fish collagen, 8-12 parts of bone collagen, 8-12 parts of whey protein, and 0.08-0.1 parts of giant salamander collagen peptide.

The dietary fiber described in step (2) is selected from one or more of polydextrose, resistant dextrin, inulin, fructo-oligosaccharide, isomaltooligosaccharide, lacto-oligosaccharide, xylo-oligosaccharide, soybean oligosaccharide, agar powder, carboxymethyl cellulose and pectin; the weight proportion is 50-100 parts; preferably 60-90 parts; more preferably 70-80 parts.

Preferably, the dietary fiber is a mixture of polydextrose and resistant dextrin; the mass ratio of the two is 1:1.

The additives in step (2) are vitamin D and calcium, and the source of calcium includes calcium carbonate, calcium gluconate, calcium citrate, calcium L-lactate, calcium hydrogen phosphate, calcium chloride, tricalcium phosphate, calcium glycerophosphate, calcium oxide or/and calcium sulfate, preferably calcium citrate; by weight: 0.000001 part of vitamin D and 0.01-0.8 part of calcium;

Preferably, by weight: 0.000001 part of vitamin D, 0.1-0.6 part of calcium;

More preferably, the components are calculated by weight: 0.000001 part of vitamin D and 0.2-0.5 part of calcium.

The thickener in step (2) is selected from one or more of pectin, xanthan gum, gum arabic, carrageenan, konjac gum and sodium carboxymethyl cellulose; the weight portion is 0.1-2 parts; preferably 0.5-1.5 parts; more preferably 0.8-1.2 parts.

Preferably, the thickener is xanthan gum.

The composite emulsifier described in step (3) includes an emulsifier and an emulsification modifier;

As some preferred embodiments, the mass ratio of the emulsifier to the emulsification modifier is 8-12:1; preferably 9-10:1.

The emulsifier is selected from one or more of mono- and di-glycerol fatty acid esters, sodium octenyl succinate starch, hydroxypropyl methylcellulose, maltodextrin and agar; the amount is 5-10 parts by weight;

Preferably, the emulsifier is a mixture of mono- and di-glycerol fatty acid esters, sodium starch octenylsuccinate and hydroxypropyl methylcellulose;

More preferably, the mass ratio of the mono- and di-glycerol fatty acid esters, sodium starch octenylsuccinate and hydroxypropyl methylcellulose is 1-2:3-5:1; preferably 1:3:1.

The emulsifying modifier is a mixture of gum arabic, medium-chain triglycerides and acetylated distarch phosphate, with a mass ratio of 1-3:1:1, preferably 2:1:1.

The flavoring agent described in step (4) is selected from one or more of citric acid, malic acid, sodium citrate, potassium citrate, sucralose, steviol glycosides, mogroside, xylitol, maltitol, erythritol, lactitol and sorbitol; the amount is 50-80 parts by weight.

The high-speed shearing in step (4) has a rotation speed of 12000-15000 rpm/min and a shearing time of 15-20 min;

The specific operation of the homogenization in step (5) is as follows: the feed temperature before homogenization is controlled below 60°C, the discharge temperature is below 70°C, the homogenization pressure is 25-120Mpa, and the homogenization is circulated 1-3 times.

The sterilization temperature in step (5) is 80-95° C. and the time is 30-50 min; the product is a milkshake composition.

The milkshake composition of the present invention uses a combination of four proteins:

Whey protein is a type of soluble protein naturally found in milk. It has high biological value, high efficiency, high protein efficacy ratio and high utilization rate. It is recognized as a high-quality protein supplement for the human body. Concentrated whey protein is a fast-acting protein with a small molecular weight and is easily absorbed. It is also a natural complete protein that contains all the essential amino acids needed by the human body. It is also rich in branched-chain amino acids (especially leucine), which promotes muscle growth, is rich in cysteine, and is antioxidant. Other biological activities that are beneficial to health include α-lactalbumin, β-lactoglobulin, bovine serum albumin, immunoglobulin, lactoferrin and lactoperoxidase in whey protein, all of which have different biological activities.

Collagen (also known as collagen) is a structural protein of the extracellular matrix, accounting for about 85% of the solid matter of collagen fibers. Collagen is a macromolecular protein commonly found in animals, mainly in the connective tissues (bone, cartilage, skin, tendon, tenacious, etc.) of animals, accounting for 25%-30% of the protein in mammals, equivalent to 6% of body weight. Collagen peptides are absorbed into the blood very quickly by the villi on the inner wall of the intestinal cavity. The absorption rate of small peptides (especially dipeptides and tripeptides) is significantly higher than that of free amino peptides. Protein peptides can be directly absorbed and the absorption rate is much higher than that of whole proteins. Collagen has many beneficial effects on the human body, such as anti-osteoporosis, anti-aging, anti-oxidation, skin repair promotion, anti-glycemia and many other functions. The present invention adopts a combination of collagen from different sources, combined with a double combination of bone collagen and fish collagen, to fully supplement the needs of the human body and improve health benefits. Giant salamander collagen peptide is an active peptide extracted and prepared from giant salamander protein by green enzymatic hydrolysis technology. Literature records that giant salamander active peptides have antioxidant, anti-aging, liver damage protection and immunity enhancement effects.

In addition, the present invention also adds a golden combination of vitamin D and calcium. With the increase of physiological age, the calcium element in the human body is constantly lost, especially after the age of 35, the ratio of calcium loss to calcium formation reaches a peak, bringing negative effects on the body including osteoporosis, reduced bone density, reduced bone strength, etc. Therefore, maintaining proper calcium intake is crucial to maintaining bone health and muscle function, and vitamin D can promote calcium absorption and improve the body's absorption of calcium ions in the intestine, thereby preventing osteoporosis caused by calcium deficiency.

Compared with the prior art, the beneficial effects of this application are:

(1) The present invention innovatively applies nano-ultrafine emulsion self-assembly technology to prepare liquid milk shakes, so that the product particle size reaches the nano level, and the absorption amount and absorption rate of protein are significantly improved; the present invention uses a mixture of mono- and di-glycerol fatty acid esters, sodium starch octenyl succinate and hydroxypropyl methylcellulose as an emulsifier, and a mixture of gum arabic, medium-chain triglycerides and acetylated distarch phosphate as an emulsifying modifier, and controls the mass ratio of the three to be 1-3:1:1. The use of the composite emulsifier can make the nano-ultrafine emulsion have good stability in the system, and will not clump or stratify when placed for a long time; at the same time, the technology can also improve the taste of the product and make it more delicate.

(2) The present invention controls the shearing speed and homogenization pressure to make the obtained nanoemulsion product particle size more uniform and more stable;

(3) The quadruple protein + vitamin and mineral combination provided by the present invention can greatly exert the health effects brought by the combination, supplement the human body's need for various proteins, and at the same time supplement the human body's daily calcium absorption through the golden combination of calcium and vitamin D.

DETAILED DESCRIPTION

The above features mentioned in the present invention or the features mentioned in the embodiments can be combined in any way. All the features explained in the specification of this case can be used in combination with any method form, and each feature disclosed in the specification can be replaced by any alternative feature that can provide the same, equal or similar purpose. Therefore, unless otherwise specified, the disclosed features are only general examples of equal or similar features.

The present invention will be further described below in conjunction with specific examples. These examples are only used to illustrate the present invention and are not intended to limit the scope of the present invention. In the following examples, the implementation methods for specifying specific conditions are usually based on conventional conditions or the conditions recommended by the manufacturer. Unless otherwise specified, all percentages and fractions are by weight.

Unless otherwise defined, all professional and scientific terms used herein have the same meanings as those known to those skilled in the art. In addition, any methods and materials similar or equivalent to those described herein can be applied to the methods of the present invention. The preferred implementation methods and materials described herein are for demonstration purposes only.

The raw materials used in the present invention are all common commercially available products.

Fish collagen was purchased from Hubei Ruibang Biotechnology Co., Ltd., and the product name is fish collagen peptide; bone collagen was purchased from Baotou Dongbao Biotechnology Co., Ltd., and the product name is bone collagen peptide powder (4A); whey protein was purchased from Volac International Ltd, model Volactive® Pro; giant salamander collagen peptide was purchased from Hubei Ruibang Biotechnology Co., Ltd., and the product name is giant salamander collagen peptide powder.

Example 1 A milkshake composition and preparation method thereof

The components include the following by weight:

50 parts of fish collagen, 1 part of bone collagen, 20 parts of whey protein, 0.005 parts of giant salamander collagen peptide, 0.000001 parts of vitamin D, 0.8 parts of calcium citrate, 8.8 parts of emulsifier (the mass ratio of mono- and di-glycerol fatty acid esters, sodium starch octenylsuccinate and hydroxypropyl methylcellulose is 2:5:1), 1.1 parts of emulsifier modifier (the mass ratio of gum arabic, medium-chain triglycerides and acetylated distarch phosphate is 2:1:1), 25 parts of polydextrose, 25 parts of resistant dextrin, 10 parts of malic acid, 5 parts of citric acid, 35 parts of erythritol and 1.0 part of xanthan gum.

The preparation method comprises the following steps:

(1) Add fish collagen, bone collagen, whey protein and giant salamander collagen peptide into 95° C. hot water and fully dissolve to obtain a first mixture for later use;

(2) adding dietary fiber, vitamin D, calcium, a thickener and a flavoring agent to the first mixture obtained in step (1), and stirring thoroughly until the solution becomes uniform, thereby obtaining a second mixture;

(3) Add the emulsifier and emulsifier modifier into 95°C hot water and stir for 0.5 h to dissolve and disperse evenly to obtain a solution;

(4) The second mixture obtained in step (2) and the solution obtained in step (3) are mixed, and high-speed shearing is performed using a high-speed disperser at a rotation speed of 12000 rpm/min and a shearing time of 15 min to obtain a pre-homogenized emulsion; (5) The pre-homogenized emulsion is subjected to high-pressure homogenization treatment, and the homogenization conditions are: the feed temperature before homogenization is controlled below 60°C, the discharge temperature is below 70°C, the homogenization pressure is 25 MPa, and the homogenization is repeated 3 times to obtain a homogenized emulsion, which is sterilized at 80°C for 30 min and cooled to below 35°C to obtain the milkshake composition.

Example 2 A milkshake composition and preparation method thereof

The components include the following by weight:

5 parts of fish collagen, 20 parts of bone collagen, 0.5 parts of whey protein, 0.1 parts of giant salamander collagen peptide, 0.000001 parts of vitamin D, 0.01 parts of calcium citrate, 4.8 parts of emulsifier (the mass ratio of mono- and diglycerol fatty acid esters, sodium starch octenylsuccinate and hydroxypropyl methylcellulose is 2:3:1), 0.4 parts of emulsifier modifier (the mass ratio of gum arabic, medium-chain triglycerides and acetylated distarch phosphate is 3:1:1), 50 parts of polydextrose, 50 parts of resistant dextrin, 10 parts of malic acid, 5 parts of citric acid, 35 parts of erythritol and 0.2 parts of xanthan gum.

The preparation method comprises the following steps:

(1) Add fish collagen, bone collagen, whey protein and giant salamander collagen peptide into 90° C. hot water and fully dissolve to obtain a first mixture for later use;

(2) adding dietary fiber, vitamin D, calcium, a thickener and a flavoring agent to the first mixture obtained in step (1), and stirring thoroughly until the solution becomes uniform, thereby obtaining a second mixture;

(3) Add the emulsifier and emulsifier modifier into 95°C hot water and stir for 1 hour to dissolve and disperse evenly to obtain a solution;

(4) mixing the second mixture obtained in step (2) and the solution obtained in step (3), and performing high-speed shearing using a high-speed disperser at a speed of 15000 rpm/min and a shearing time of 15 min to obtain a pre-homogenized emulsion;

(5) The pre-homogenized emulsion is subjected to high-pressure homogenization treatment. The homogenization conditions are: the feed temperature before homogenization is controlled below 60°C, the discharge temperature is below 70°C, the homogenization pressure is 80 MPa, and the homogenization is circulated once to obtain a homogenized emulsion, which is sterilized at 95°C for 30 min and cooled to below 35°C to obtain the milkshake composition.

Example 3 A milkshake composition and preparation method thereof

The components include the following by weight:

10 parts of fish collagen, 15 parts of bone collagen, 10 parts of whey protein, 0.08 parts of giant salamander collagen peptide, 0.000001 parts of vitamin D, 0.2 parts of calcium citrate, 8.1 parts of emulsifier (the mass ratio of mono- and di-glycerol fatty acid esters, sodium starch octenylsuccinate and hydroxypropyl methylcellulose is 1:4:1), 0.9 parts of emulsifier modifier (the mass ratio of gum arabic, medium-chain triglycerides and acetylated distarch phosphate is 1:1:1), 30 parts of polydextrose, 30 parts of resistant dextrin, 20 parts of malic acid, 20 parts of citric acid, 40 parts of erythritol and 0.5 parts of xanthan gum.

The preparation method comprises the following steps:

(1) Add fish collagen, bone collagen, whey protein and giant salamander collagen peptide into 90° C. hot water and fully dissolve to obtain a first mixture for later use;

(2) adding dietary fiber, vitamin D, calcium, a thickener and a flavoring agent to the first mixture obtained in step (1) and stirring thoroughly until the solution becomes uniform to obtain a second mixture;

(3) Add the emulsifier and emulsifier modifier into 90°C hot water and stir for 2 hours to make them evenly dissolved and dispersed to obtain a solution;

(4) mixing the second mixture obtained in step (2) and the solution obtained in step (3), and performing high-speed shearing using a high-speed disperser at a speed of 12000 rpm/min and a shearing time of 20 min to obtain a pre-homogenized emulsion;

(5) The pre-homogenized emulsion is subjected to high-pressure homogenization treatment. The homogenization conditions are: the feed temperature before homogenization is controlled below 60°C, the discharge temperature is below 70°C, the homogenization pressure is 25 MPa, and the homogenization is repeated twice to obtain a homogenized emulsion, which is sterilized at 95°C for 30 min and cooled to below 35°C to obtain the milkshake composition.

Example 4 A milkshake composition and preparation method thereof

The components include the following by weight:

30 parts of fish collagen, 10 parts of bone collagen, 12 parts of whey protein, 0.08 parts of giant salamander collagen peptide, 0.000001 parts of vitamin D, 0.3 parts of calcium citrate, 7 parts of emulsifier (the mass ratio of mono- and di-glycerol fatty acid esters, sodium starch octenylsuccinate and hydroxypropyl methylcellulose is 1:3:1), 0.7 parts of emulsifier modifier (the mass ratio of gum arabic, medium-chain triglycerides and acetylated distarch phosphate is 2:1:1), 40 parts of polydextrose, 40 parts of resistant dextrin, 20 parts of malic acid, 20 parts of citric acid, 40 parts of erythritol and 1.0 part of xanthan gum.

The preparation method comprises the following steps:

(1) Add fish collagen, bone collagen, whey protein and giant salamander collagen peptide into 90° C. hot water and fully dissolve to obtain a first mixture for later use;

(2) adding dietary fiber, vitamin D, calcium, a thickener and a flavoring agent to the first mixture obtained in step (1), and stirring thoroughly until the solution becomes uniform, thereby obtaining a second mixture;

(3) Add the emulsifier and emulsifier modifier into 95°C hot water and stir for 1 hour to dissolve and disperse evenly to obtain a solution;

(4) mixing the second mixture obtained in step (2) and the solution obtained in step (3), and performing high-speed shearing using a high-speed disperser at a speed of 12000 rpm/min and a shearing time of 20 min to obtain a pre-homogenized emulsion;

(5) The pre-homogenized emulsion is subjected to high-pressure homogenization treatment. The homogenization conditions are: the feed temperature before homogenization is controlled below 60°C, the discharge temperature is below 70°C, the homogenization pressure is 100 MPa, and the homogenization is repeated twice to obtain a homogenized emulsion, which is sterilized at 95°C for 30 min and cooled to below 35°C to obtain the milkshake composition.

Comparative Example 1

The difference from Example 4 is that no emulsifying modifier is added, the total amount of the emulsifier is 7.7 parts, and the other steps and operations are the same as those of Example 4.

Comparative Example 2

The difference from Example 4 is that the emulsifying modifier is only gum arabic and acetylated distarch phosphate in a mass ratio of 1:3, the total mass of the emulsifying modifier is the same as that in Example 4, and the other steps and operations are the same as those in Example 4.

Comparative Example 3

The difference from Example 4 is that the mass ratio of emulsifier to emulsification modifier is 4:1, the total mass of emulsifier and emulsification modifier is the same as that in Example 4, i.e., 6.16 parts of emulsifier and 1.54 parts of emulsification modifier, and the other steps and operations are the same as those in Example 4.

Comparative Example 4

The difference from Example 4 is that the mass ratio of emulsifier to emulsification modifier is 1:4, the total mass of emulsifier and emulsification modifier is the same as that in Example 4, i.e., 1.54 parts of emulsifier and 6.16 parts of emulsification modifier, and the other steps and operations are the same as those in Example 4.

Comparative Example 5

The difference from Example 4 is that in step (4), a high-speed disperser is used for high-speed shearing at a rotation speed of 10000 rpm/min, and the homogenization pressure in step (5) is 15 MPa. The other steps and operations are the same as those in Example 4.

Comparative Example 6

The difference from Example 4 is that in step (4), a high-speed disperser is used for high-speed shearing at a rotation speed of 20,000 rpm/min, and the homogenization pressure in step (5) is 150 MPa. The other steps and operations are the same as those in Example 4.

Effect experiment

1. Product stability test

50 ml of the samples prepared in Examples 1-4 and Comparative Examples 1-6 were centrifuged to compare the stability differences by the amount of precipitation. The centrifugation parameters were 6000 rpm/min, 15 min. After the centrifugation was completed, the supernatant was removed by inversion for 3 min, and the weight of the precipitate was weighed. Each group was subjected to 3 times and the average value was taken. The test results are shown in Table 1 below.

Table 1

According to the test data in Table 1 above, the composite emulsifier has a significant effect on the stability of the nanoemulsion; the nanoemulsion obtained by combining an emulsifier and an emulsification modifier in Examples 1-4 has better stability, especially in Example 4, a mixture of mono- and diglycerol fatty acid esters, sodium starch octenyl succinate and hydroxypropyl methylcellulose is used as an emulsifier, and the mass ratio of the three is controlled to be 1:3:1, and a mixture of gum arabic, medium-chain triglycerides and acetylated distarch phosphate is used as an emulsification modifier, and the mass ratio of the three is controlled to be 2:1:1; the obtained nanoemulsion has the highest stability; in Comparative Examples 1-2, changing the type or ratio of the emulsification modifier will significantly affect the stability of the nanoemulsion; Comparative Examples 3-4 change the mass ratio of the emulsifier to the emulsification modifier, and Comparative Examples 5-6 change the shear speed and the homogenization pressure will all affect the stability of the nanoemulsion to a certain extent.

2. Protein transmembrane transport test

The Caco-2 cells used in this experiment are cells in the logarithmic growth phase, and the Caco-2 cells used are 35-45 generations. Caco-2 cells were made into a monolayer model, and the highest transport mass concentration was confirmed to be 0.375 mg/ml through cell cytotoxicity experiments. The established Caco-2 cell monolayer model was taken out and a unidirectional transport experiment was designed. In the transport experiment, the apparent permeability coefficient P was calculated by testing the amount of drug absorbed by the receiving side at different time points (cumulative transport amount) to analyze the efficiency of transport, and the test time was 180 minutes.

P = ΔQ ÷ (Δt × A × p0),

ΔQ is the cumulative transport amount/mg within the time Δt/s; A is the area of the polycarbonate membrane (5.8 cm ² ); ρ0 is the initial mass concentration/(mg/mL), and the initial mass concentration is 0.375 mg/ml.

The test results are shown in Table 2 below.

Table 2

According to the test data in Table 2 above, the composite emulsifier has a significant effect on the transmembrane transport ability of the protein in the nanoemulsion; the nanoemulsion protein transmembrane transport ability obtained by combining the emulsifier and the emulsifier modifier in Examples 1-4 is better, and the cumulative transport amount average can reach more than 170ug, especially in Example 4, a mixture of mono- and di-glycerol fatty acid esters, sodium octenyl succinate starch and hydroxypropyl methylcellulose is used as an emulsifier, and the mass ratio of the three is controlled to be 1:3:1, and gum arabic and medium-chain glycerol are used as the emulsifier. A mixture of triester and acetylated distarch phosphate is used as an emulsifying modifier, and the mass ratio of the three is controlled to be 2:1:1; the obtained nanoemulsion has the best transmembrane transport ability, and the average cumulative transport amount can reach 332.20ug; in comparative examples 1-2, changing the type or ratio of the emulsifying modifier will significantly affect the transmembrane transport ability of the nanoemulsion; in comparative examples 3-4, changing the mass ratio of the emulsifier to the emulsifying modifier, and in comparative examples 5-6, changing the shear speed and the homogenization pressure will affect the transmembrane transport ability of the nanoemulsion to a certain extent.

Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, rather than to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions of the technical solution of the present invention by ordinary technicians in this field do not deviate from the essence and scope of the technical solution of the present invention.

Claims (10)

1. A nanometer ultramicro emulsification process is characterized in that: the method comprises the following specific steps:

(1) Adding the composite protein powder into hot water at 90-95 ℃ and fully dissolving to obtain a first mixture for later use;

(2) Adding dietary fiber, additives, thickening agents and flavoring agents into the first mixture obtained in the step (1), and fully stirring until the solution is uniform to obtain a second mixture;

(3) Adding the composite emulsifier into hot water at 95-100 ℃ and stirring for 0.5-2h to uniformly dissolve and disperse to obtain a solution;

(4) Mixing the second mixture obtained in the step (2) with the solution obtained in the step (3), and shearing at a high speed by using a high-speed dispersing machine to obtain a pre-homogenized emulsion;

(5) Homogenizing the pre-homogenized emulsion under high pressure to obtain homogenized emulsion, sterilizing, and cooling to obtain the final product;

The composite emulsifier in the step (3) comprises an emulsifier and an emulsifying modifier, wherein the emulsifying modifier is a mixture of Arabic gum, medium chain triglyceride and acetylated distarch phosphate, and the mass ratio of the emulsifying modifier to the mixture is 1-3:1:1;

the mass ratio of the emulsifying agent to the emulsifying modifier is 8-12:1.

2. The nano-ultramicro emulsification process according to claim 1, wherein: the compound protein powder in the step (1) comprises one or more of fish collagen, bone collagen, whey protein and giant salamander collagen peptide.

3. The nano-ultramicro emulsification process according to claim 2, wherein: the composite protein powder is a mixture of fish collagen, bone collagen, whey protein and giant salamander collagen peptide; the weight portions are as follows: 5-50 parts of fish collagen, 1-20 parts of bone collagen, 0.5-20 parts of whey protein and 0.005-0.1 part of giant salamander collagen peptide.

4. The nano-ultramicro emulsification process according to claim 1, wherein: the dietary fiber in the step (2) is selected from one or more of polydextrose, resistant dextrin, inulin, fructo-oligosaccharide, isomaltooligosaccharide, lactose oligosaccharide, xylooligosaccharide, soybean oligosaccharide, agar powder, carboxymethyl cellulose and pectin; 50-100 parts by weight.

5. The nano-ultramicro emulsification process according to claim 1, wherein: the additives in the step (2) are vitamin D and calcium, and the additives are prepared from the following components in parts by weight: 0.000001 part of vitamin D and 0.01-0.8 part of calcium; the source of calcium comprises one or more of calcium carbonate, calcium gluconate, calcium citrate, L-calcium lactate, calcium hydrogen phosphate, calcium chloride, tricalcium phosphate, calcium glycerophosphate, calcium oxide and calcium sulfate.

6. The nano-ultramicro emulsification process according to claim 1, wherein: the emulsifier is one or more selected from mono-diglycerol fatty acid ester, sodium starch octenyl succinate, hydroxypropyl methylcellulose, maltodextrin and agar.

7. The nano-ultramicro emulsification process according to claim 6, wherein: the emulsifier is a mixture of mono-and diglyceride fatty acid ester, sodium starch octenyl succinate and hydroxypropyl methyl cellulose; the mass ratio is 1-2:3-5:1.

8. The nano-ultramicro emulsification process according to claim 1, wherein: the mass ratio of the Arabic gum, the medium chain triglyceride and the acetylated distarch phosphate is 2:1:1.

9. The nano-ultramicro emulsification process according to claim 1, wherein: the high-speed shearing in the step (4) is carried out to obtain the rotating speed of 12000-15000rpm/min and the shearing time of 15-20min;

The specific homogenizing operation in the step (5) is as follows: the feeding temperature is controlled below 60 ℃ before homogenization, the discharging temperature is below 70 ℃, the homogenization pressure is 25-120Mpa, and the circulation homogenization is carried out for 1-3 times, so that the particle size of the obtained homogenized emulsion is 100-1000nm; the sterilization temperature is 80-95deg.C, and the sterilization time is 30-50min.

10. A milkshake composition prepared by the nano-ultramicro emulsification process according to any one of claims 1 to 9.