阅读说明：本技术 一种全植物基高能量即饮营养品及其制备方法 (Full-plant-based high-energy ready-to-drink nutrient and preparation method thereof ) 是由 郭健 罗玮倩 杨晓泉 于 2021-06-18 设计创作，主要内容包括：本发明公开了一种全植物基高能量即饮营养品及其制备方法。该制备方法先植物蛋白加水配置成植物蛋白分散液,植物蛋白分散液在气穴空化机中进行水力空化处理,然后加入植物油脂、碳水化合物、维生素、矿物质和剩余的水,均质形成乳液,乳液通入两个串联的刮板式换热器中,在第一个刮板式换热器中剪切造粒,在第二个刮板式换热器中剪切并冷却,获得全植物基高能量即饮营养品。本发明所得营养品为全植物基、蛋白质和脂肪含量较高、营养成分较全面的高能量密度营养品,绿色安全、营养健康,具有黏度低、贮藏稳定性佳的特点,能满足有进食障碍的患者的基本能量需求。(The invention discloses a full-plant-based high-energy ready-to-drink nutrient and a preparation method thereof. The preparation method comprises the steps of firstly adding water into vegetable protein to prepare vegetable protein dispersion liquid, carrying out hydrodynamic cavitation treatment on the vegetable protein dispersion liquid in an cavitation machine, then adding vegetable oil, carbohydrate, vitamins, mineral substances and residual water, homogenizing to form emulsion, introducing the emulsion into two serially connected scraper type heat exchangers, shearing and granulating in the first scraper type heat exchanger, shearing and cooling in the second scraper type heat exchanger to obtain the full-plant-based high-energy ready-to-drink nutrient. The obtained nutriment is a high-energy-density nutriment with a full plant base, higher protein and fat contents and more comprehensive nutrient components, is green, safe, nutritional and healthy, has the characteristics of low viscosity and good storage stability, and can meet the basic energy requirement of patients with eating disorders.)

1. A full plant based high energy ready to drink nutritional product characterized by: comprises vegetable protein, vegetable oil, carbohydrate, vitamins, minerals and water; according to the mass percentage in the beverage nutriment, the protein accounts for 4-12%, the vegetable fat accounts for 5-25%, the carbohydrate accounts for 1-20%, the vitamin accounts for 0.05-1.5%, the mineral matters account for 0.01-8%, and the balance is water and a small amount of pH regulator;

adding water into vegetable protein to prepare vegetable protein dispersion liquid, carrying out hydrodynamic cavitation treatment on the vegetable protein dispersion liquid in a cavitation machine, then adding vegetable oil, carbohydrate, vitamins, mineral substances and residual water, homogenizing to form emulsion, introducing the emulsion into two scraper type heat exchangers connected in series, shearing and granulating in a first scraper type heat exchanger, shearing and cooling in a second scraper type heat exchanger.

2. A whole plant based high energy ready to drink nutritional product according to claim 1 wherein the plant protein comprises one or more of soy protein isolate, mung bean protein, pea protein and wheat protein.

3. A full plant based high energy ready to drink nutritional product according to claim 1 wherein the vegetable oil comprises one or more of corn oil, peanut oil, olive oil, soybean oil, sunflower oil, coconut oil and sesame oil.

4. The whole plant based high energy ready-to-drink nutritional product of claim 1, wherein the carbohydrate comprises one or more of glucose, fructose, sucrose, maltose, maltodextrin, and starch.

5. The whole plant based high energy ready-to-drink nutritional product of claim 1, wherein said vitamins include vitamin a and vitamin B₁Vitamin B₂Vitamin B₅Vitamin B₆Vitamin B₁₂One or more of vitamin C, vitamin D, vitamin E, vitamin K, folic acid, nicotinic acid and biotin; the whole plant based high energy ready-to-drink nutritional product further comprises inositol and/or choline.

6. The whole plant based high energy ready-to-drink nutritional product of claim 1, wherein said minerals comprise one or more of sodium, magnesium, calcium, potassium, iodine, zinc, iron, selenium, manganese, and copper.

7. The whole plant based high energy ready-to-drink nutritional product of claim 1, wherein the hydrodynamic cavitation treatment is carried out at 40-70 ℃ for 5-30 min; the homogenization is to treat the mixture for 2 to 5min by a disperser at the rotating speed of 8000-.

8. The whole plant based high energy ready-to-drink nutritional product as claimed in claim 1, wherein the temperature of the shearing granulation in the first scraped surface heat exchanger is 70-100 ℃, and the rotation speed is 500-.

9. A method of making a whole plant based high energy ready-to-drink nutritional product according to any one of claims 1 to 8, characterized in that it comprises the steps of:

1) adding water into vegetable protein to prepare vegetable protein dispersion liquid, placing the vegetable protein dispersion liquid in a cavitation machine for hydrodynamic cavitation treatment, and then cooling to room temperature to obtain vegetable protein cavitation treatment liquid;

2) regulating the pH value of the vegetable protein cavitation treatment liquid to 5.0-8.0;

3) adding vegetable oil, carbohydrate, vitamins, minerals and the rest water into the protein dispersion liquid in the step 2), and then homogenizing the mixed system to obtain high-energy-density emulsion;

4) and introducing the high-energy density emulsion into two scraper type heat exchangers connected in series, shearing and granulating the high-energy density emulsion in a first scraper type heat exchanger, and then cooling to below 4 ℃ under the shearing treatment in a second scraper type heat exchanger to obtain the full-plant-based high-energy ready-to-drink nutrient.

10. The method of making a whole plant based high energy ready-to-drink nutritional product of claim 9 wherein the pH adjustment is by hydrochloric acid solution.

Technical Field

The invention relates to a ready-to-drink nutrient, in particular to a full-plant-based high-energy ready-to-drink nutrient and a preparation method thereof.

Background

Clinically, some patients cannot eat normally due to severe damage of the digestive tract, loss of swallowing function, or extreme weakness, and this group is called eating disorder people, and eating disorder people need to administer the nutritional composition by oral or tube feeding mode for supplementing part or all of the nutritional elements needed by the body. Taking esophageal cancer as an example, the esophageal cancer is one of the clinically common digestive tract malignant tumors, the incidence rate is second to gastric cancer, the clinical symptoms mainly include inappetence, unsmooth eating, dysphagia and the like, and some patients also have the manifestations of acid regurgitation, chronic esophagitis and the like. At present, the operation is an effective method for treating the esophagus cancer, but patients with the esophagus cancer often have malnutrition due to insufficient long-term preoperative intake and abnormal eating within short time after the operation. In order to ensure the normal intake of nutrition of esophageal cancer patients in the perioperative period, help the patients to improve immunity, reduce postoperative complications and promote wound healing, the development of a special medical nutrition product convenient for the patients to eat is particularly important. Data show that patients with esophageal cancer should take more high-energy-density food in the perioperative period, so that the aims of ensuring the nutrient intake and avoiding the prolongation of the course of disease caused by malnutrition are fulfilled while the food intake is reduced.

The high energy density medical nutriment is a high protein and high fat formula special medical nutriment specially designed for people with eating disorder (such as esophagus cancer patients mentioned above, and in addition, some patients with damaged digestive tract and limited eating caused by serious burns or operation wounds and the like also comprise the high protein and high fat formula special medical nutriment), has the characteristics of small volume, high energy density (generally 1.2-2.5kcal/g) and comprehensive nutrition, can quickly supplement part or all nutrient components required during treatment for the patients with eating disorder, and avoids the problems of immunologic function reduction or postoperative infection risk increase and the like caused by malnutrition. According to the relevant regulations of GB 28050 plus 2011 general rule on prepackaged food nutrition labels in national standards for food safety and GB29922 plus 2013 general rule on formula foods for special medical uses in national standards for food safety, the content of protein in the high-protein formula liquid food is not less than 6 wt%, but relevant regulations are not made on high-fat formula foods, and meanwhile, under the condition that the nutrient is not taken as a single nutrient source, the content of other nutrient components is not strictly regulated. At present, the special medical nourishment with high energy density on the market mainly takes casein and whey protein as main materials, and considering that the vegetable protein has incomparable advantages with animal protein in nutritive value and flavor, the application of the special medical nourishment with high energy density in the preparation of nourishment has great significance for widening the variety of the special medical nourishment with high energy density and meeting the diversified requirements of patients with eating disorder.

The Chinese patent application 201811615148.0 discloses a high-protein total nutrient formula powder and a preparation method thereof, wherein the high-protein total nutrient formula powder comprises the following components: protein powder, vegetable oil, carbohydrate, inulin, fructo-oligosaccharide, soybean dietary fiber, compound vitamin and compound mineral substance. The full-nutrition formula food has the most remarkable characteristic of low production cost, so that the price is in the range acceptable by common consumers, and the special requirements of people with limited food intake, digestive absorption disorder, metabolic disorder or specific disease states on nutrients or diet can be met. However, the preparation method of the technology is that protein powder and maltodextrin are dissolved into an aqueous solution to be prepared into an aqueous phase; various vitamins are dissolved in vegetable oil to prepare an oil phase, and a water phase and the oil phase are mixed and then are embedded under high-speed shearing/homogenizing and spray drying.

However, there are technical difficulties in producing whole plant based specialty medical nutraceuticals in high protein, high fat formulations, and as for other nutritional ingredients, there has been no research showing significant impact on the stability of such nutraceuticals. From the aspect of protein, due to the structural difference between plant protein and animal protein, the commercial plant protein forms aggregates with disordered structures and average particle sizes of hundreds of microns after high-temperature operations such as spray drying, flash evaporation and the like in the production process, so that the solubility is poor, and the functional characteristics such as emulsibility and the like are difficult to exert. At present, the method for adding hydrolyzed protein into the nutriment instead of intact protein is an effective method for solving the problems, but the existence of polypeptide and free amino acid easily has negative influence on the flavor of the nutriment and does not easily increase the appetite of patients. In the aspect of fat, the high-fat-content system is easy to have the phenomenon of oil separation or creaming in the storage process, so that the nutritional products have the problems of poor stability, short shelf life, influence on digestion and absorption of fat-soluble nutrients and the like. To solve this problem, many products are additionally added with a large amount of emulsifiers and stabilizers. In fact, protein is a natural high molecular polymer with amphipathy, and is a natural emulsifier and stabilizer under specific conditions, and how to control the aggregation behavior of protein makes the protein meet the requirement of stabilizing a high-fat system while not greatly increasing the viscosity of the system, so that the use of other food additives is reduced, and the method is very significant.

Disclosure of Invention

The invention aims to overcome the defects of the prior art, provides a full-plant-based high-energy ready-to-drink nutrient with low viscosity and long-term stability under the condition of not additionally adding an emulsifier and a stabilizer and a preparation method thereof, and solves the problems of poor solubility and difficult performance of functional characteristics of the conventional commercial plant protein ingredients.

The invention starts from the aspects of molecular structure and nutrition and health, and prepares the full-plant-based high-energy ready-to-drink nutriment by taking commercial plant protein and vegetable oil as raw materials. Before the raw materials are mixed, the commercial vegetable protein needs to be pretreated by adopting a hydrodynamic cavitation technology so as to improve the functional characteristics of the solubility, the emulsibility and the like of the vegetable protein. After the emulsion is homogenized, a shearing granulation technology is adopted, the structural control is carried out on the protein which is not adsorbed on an oil/water interface in the emulsion by controlling factors such as an emulsifying pH value, ionic strength and protein concentration in a system, the protein becomes protein particles which have certain rigidity, are not easy to interact with other proteins in an extreme environment and have the size of 1-10 mu m, and the aims of reducing the integral viscosity of the emulsion and improving the stability of the emulsion are achieved by constructing a microstructure in which emulsion liquid drops and the protein particles coexist.

The purpose of the invention is realized by the following technical scheme:

a full plant based high energy ready to drink nutritional product: comprises vegetable protein, vegetable oil, carbohydrate, vitamins, minerals and water; according to the mass percentage in the beverage nutriment, the protein accounts for 4-12%, the vegetable fat accounts for 5-25%, the carbohydrate accounts for 1-20%, the vitamin accounts for 0.05-1.5%, the mineral matters account for 0.01-8%, and the balance is water and a small amount of pH regulator;

adding water into vegetable protein to prepare vegetable protein dispersion liquid, carrying out hydrodynamic cavitation treatment on the vegetable protein dispersion liquid in a cavitation machine, then adding vegetable oil, carbohydrate, vitamins, mineral substances and residual water, homogenizing to form emulsion, introducing the emulsion into two scraper type heat exchangers connected in series, shearing and granulating in a first scraper type heat exchanger, shearing and cooling in a second scraper type heat exchanger.

To further achieve the object of the present invention, preferably, the vegetable protein includes one or more of soy protein isolate, mung bean protein, pea protein and wheat protein.

Preferably, the vegetable oil comprises one or more of corn oil, peanut oil, olive oil, soybean oil, sunflower seed oil, coconut oil and sesame oil.

Preferably, the carbohydrate comprises one or more of glucose, fructose, sucrose, maltose, maltodextrin and starch.

Preferably, the vitamins include vitamin A, vitamin B₁Vitamin B₂Vitamin B₅Vitamin B₆Vitamin B₁₂One or more of vitamin C, vitamin D, vitamin E, vitamin K, folic acid, nicotinic acid and biotin; the whole plant based high energy ready-to-drink nutritional product further comprises inositol and/or choline.

Preferably, the minerals include one or more of sodium, magnesium, calcium, potassium, iodine, zinc, iron, selenium, manganese and copper.

Preferably, the hydrodynamic cavitation treatment is carried out for 5-30min at 40-70 ℃; the homogenization is to treat the mixture for 2 to 5min by a disperser at the rotating speed of 8000-.

Preferably, the temperature of shearing granulation in the first scraper heat exchanger is 70-100 ℃, and the rotating speed is 500-1200 r/min.

The preparation method of the full-plant-based high-energy ready-to-drink nutrient comprises the following steps:

1) adding water into vegetable protein to prepare vegetable protein dispersion liquid, placing the vegetable protein dispersion liquid in a cavitation machine for hydrodynamic cavitation treatment, and then cooling to room temperature to obtain vegetable protein cavitation treatment liquid;

2) regulating the pH value of the vegetable protein cavitation treatment liquid to 5.0-8.0;

3) adding vegetable oil, carbohydrate, vitamins, minerals and the rest water into the protein dispersion liquid in the step 2), and then homogenizing the mixed system to obtain high-energy-density emulsion;

4) and introducing the high-energy density emulsion into two scraper type heat exchangers connected in series, shearing and granulating the high-energy density emulsion in a first scraper type heat exchanger, and then cooling to below 4 ℃ under the shearing treatment in a second scraper type heat exchanger to obtain the full-plant-based high-energy ready-to-drink nutrient.

Preferably, the pH value is adjusted by hydrochloric acid solution.

The energy density of the whole plant-based high-energy ready-to-drink nutrient is 0.65-3.53kcal/g (the energy densities of protein, oil and carbohydrate are 4kcal/g, 9kcal/g and 4kcal/g respectively), the appearance is milk white, the fluidity is good, the stability is good, the whole plant-based high-energy ready-to-drink nutrient is suitable for patients with symptoms of inappetence, eating difficulty and the like, and the whole plant-based high-energy ready-to-drink nutrient can be stored for at least more than 60 days in an environment of 4 ℃ without adding an emulsifier and a stabilizer.

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

(1) the invention takes vegetable protein, vegetable oil and carbohydrate as raw materials, is supplemented with nutrient components such as vitamins and mineral substances, and aims at a method which is expected to be applied industrially, not only utilizes the hydrodynamic cavitation technology to improve the functional characteristics such as the solubility and the emulsibility of commercial vegetable protein and brings possibility for large-scale production of the full-plant-based high-energy ready-to-drink nutriment, but also utilizes a scraper-type heat exchanger to carry out shearing granulation treatment on the protein which is not adsorbed on an oil/water interface, prepares the full-plant-based high-energy ready-to-drink nutriment with low viscosity and good stability by combining a normal-temperature homogenization and thermal shearing mode, and expands the application of the vegetable protein in the full-plant-based high-energy ready-to-drink nutriment.

(2) The whole plant based high-energy ready-to-drink nutrient product obtained by the invention has high nutritional value, can easily supplement daily necessary nutritional ingredients and content for patients with eating disorder, belongs to non-whole nutrient formula food according to GB29922-2013 'food safety national standard special medical application formula food general rule', can provide 65-353kcal of energy per 100g, and can be used as a nutritional supplement for patients with symptoms of poor appetite, difficult eating and the like.

(3) The method has simple and convenient process conditions, does not relate to toxic and harmful reagents, can realize continuous large-scale production, and can realize the control of the emulsion microstructure through simple control process conditions, thereby preparing the pure plant-based high-energy-density nutriment which meets different requirements of patients with eating disorders, and having industrialized and large-scale application values.

(4) The full-plant-based high-energy ready-to-drink nutriment obtained by the invention has the characteristics of low viscosity and good stability, is very suitable for patients with symptoms of inappetence, difficult ingestion and the like, can be still stored for a long time in an environment of 4 ℃ without adding an emulsifier and a stabilizer, has no phenomena of elutriation and precipitation in the period, and has wide application forward in the field of special medical use nutriments.

Drawings

FIG. 1 is a plot of viscosity for freshly prepared emulsions of comparative example 1, comparative example 2, and example 1.

FIG. 2 is a microstructure diagram of a freshly prepared emulsion of comparative example 1.

FIG. 3 is a microstructure diagram of a freshly prepared emulsion of example 1.

FIG. 4 shows the solubility change of 10 wt% vegetable protein under different pH conditions when subjected to hydrodynamic cavitation treatment (40 ℃ C., 20min), high speed disperser dispersion treatment (20000r/min, 20min, 40 ℃ C.), and untreated, respectively.

FIG. 5 is a graph showing the surface pressure changes with time before and after the hydrodynamic cavitation treatment of 10 wt% vegetable protein. Before testing, the protein was diluted to a concentration of 0.01 wt%.

FIG. 6 is a plot of the viscosity of fresh emulsion at different sucrose concentrations for example 2.

FIG. 7 is a microstructure diagram of freshly prepared emulsions of example 2 at different sucrose concentrations and an appearance diagram of the emulsions after storage for 60 days at 4 ℃.

Detailed Description

The invention is further illustrated by the following figures and examples for better illustration of the invention, but the embodiments of the invention are not limited thereto.

In the following examples, the viscosity of the emulsion was measured as follows:

adopting a Haake rotational rheometer to test the viscosity of the emulsion, selecting a cone plate probe with the diameter of 60mm, setting the gap between the probe and the sample disc to be 0.052mm, recording the temperature of the emulsion at 25 ℃ and the shear rate of the emulsion at 0.01-100s^-1Viscosity changes within the range.

In the following examples, the protein solubility was determined as follows:

preparing 1 wt% vegetable protein dispersion, stirring at room temperature for 2h, adjusting pH to corresponding value, collecting supernatant after centrifugation (8000g, 20min, 25 deg.C), adding Folin phenol reagent, and measuring light absorption value at 500nm with bovine serum albumin as standard. The solubility of the plant protein is expressed as the concentration of protein in the supernatant as a percentage of the total protein concentration after centrifugation.

In the following examples, the measurement method of the protein interfacial adsorption behavior was as follows:

and (3) measuring the interfacial adsorption behavior of the protein by using a pendant drop method. During the experiment, a stainless steel needle (the outer diameter is 1.65mm, the inner diameter is 1.19mm) connected to a capillary is inserted into a glass groove filled with vegetable oil, then a protein solution is placed in a syringe, and after the temperature reaches balance, the capillary is pushed to form 15 mu L of ellipsoidal liquid drops on the tip of the capillary. And finally, starting a CCD video camera system, continuously collecting appearance images of the liquid drops, detecting the change of the interfacial tension sigma along with the adsorption time t, and converting the change of the surface pressure pi along with the adsorption time t according to the interfacial tension of the pure water.

In the following examples, the optical microscope image was measured as follows:

the microstructure of the emulsion was observed using a fluorescence microscope. Adding 5 mu L of 2 wt% rhodamine B isothiocyanate (RITC) solution (dissolved in dimethyl sulfoxide) into 1mL of diluted emulsion, stirring for 2h in a dark place to fully combine the dye and the protein, observing the microscopic morphology of the emulsion in a fluorescence microscope after the preparation is finished, wherein the excitation wavelength of a microscope light source is 460-495nm, and collecting fluorescence signals in the wavelength range of 510-550 nm.

Comparative example 1:

(1) dispersing the isolated soy protein in deionized water at a concentration of 10 wt% by mass fraction, stirring at room temperature to fully hydrate the isolated soy protein, placing the mixture in a cavitation machine, performing hydrodynamic cavitation treatment at 40 ℃ for 20min, and naturally cooling to room temperature to obtain the isolated soy protein cavitation treatment liquid.

(2) Regulating the pH value of the cavitation treatment liquid of the isolated soy protein obtained in the step (1) to 6.0 by using 2mol/L hydrochloric acid;

(3) adding corn oil, glucose, vitamin A, vitamin C, vitamin E, sodium and calcium to the protein dispersion in step (2) in amounts such that the final concentration of protein is 6 wt% and the final concentrations of corn oil, glucose, vitamin A, vitamin C, vitamin E, sodium and calcium are 15 wt%, 3 wt%, 5X 10 wt%, respectively^-4wt%, 0.05 wt%, 0.02 wt%, 0.1 wt%, 0.05 wt%, the final energy density of the system was 1.71 kcal/g.

(4) Homogenizing the mixed system obtained in the step (3) in a disperser at the rotating speed of 10000r/min for 2min to obtain a uniform emulsion;

(5) and (3) standing the homogenized emulsion in the step (4) in a water bath at 95 ℃ for 30min, and finally standing in an ice water bath and cooling to 4 ℃ to obtain the full-plant-based high-energy ready-to-drink nutriment, wherein the whole process takes about 60 min. .

In comparative example 1, FIG. 1 is a viscosity chart of a freshly prepared emulsion, from which it can be seen that the emulsion without shear granulation has a higher viscosity at a shear rate of 20s^-1The viscosity of the emulsion was 2.85Pa · s, the microstructure of the emulsion is shown in fig. 2, and it can be seen from the microstructure that mutual aggregation occurred between proteins which were not adsorbed on the oil/water interface without shearing the emulsion, the viscosity of the emulsion was increased to form a network structure like emulsion gel, and the emulsion could not be rapidly refluxed after being stored for 5 days at 4 ℃, which increases the difficulty of ingestion for patients with difficulty in ingestion.

Comparative example 2:

(1) dispersing the isolated soy protein in deionized water at a concentration of 10 wt% by mass fraction, stirring at room temperature to fully hydrate the isolated soy protein, placing the mixture in a cavitation machine, performing hydrodynamic cavitation treatment at 40 ℃ for 20min, and naturally cooling to room temperature to obtain the isolated soy protein cavitation treatment liquid.

(2) Regulating the pH value of the cavitation treatment liquid of the isolated soy protein obtained in the step (1) to 6.0 by using 2mol/L hydrochloric acid;

(3) adding corn oil, glucose, vitamin A, vitamin C, vitamin E, sodium and calcium to the protein dispersion in step (2) in amounts such that the final concentration of protein is 6 wt% and the final concentrations of corn oil, glucose, vitamin A, vitamin C, vitamin E, sodium and calcium are 15 wt%, 3 wt%, 5X 10 wt%, respectively^-4wt%, 0.05 wt%, 0.02 wt%, 0.1 wt%, 0.05 wt%, the final energy density of the system was 1.71 kcal/g.

(4) Homogenizing the mixed system obtained in the step (3) in a disperser at the rotating speed of 10000r/min for 2min to obtain a uniform emulsion;

(5) and (3) placing the homogenized emulsion in the step (4) in a water bath at 95 ℃ and shearing at the rotating speed of 1000r/min for 30min, finally cooling to 4 ℃ in an ice water bath, and maintaining the shearing at 1000r/min during cooling to obtain the full-plant-based high-energy ready-to-drink nutriment, wherein the whole process takes about 45 min.

In comparative example 2, FIG. 1 is a graph showing the viscosity of a freshly prepared emulsion, which is significantly reduced at a shear rate of 20s compared to an emulsion that has not been subjected to shear stirring^-1The corresponding viscosity of the emulsion under (1) is 0.35 pas, which is reduced by 2.5 pas compared with the emulsion without shearing treatment, which shows that the shearing action plays a crucial role in reducing the viscosity of the emulsion.

Example 1

(1) Dispersing the isolated soy protein in deionized water at a concentration of 10 wt% by mass fraction, stirring at room temperature to fully hydrate the isolated soy protein, placing the mixture in a cavitation machine, performing hydrodynamic cavitation treatment at 40 ℃ for 20min, and naturally cooling to room temperature to obtain the isolated soy protein cavitation treatment liquid.

(2) Regulating the pH value of the cavitation treatment liquid of the isolated soy protein obtained in the step (1) to 6.0 by using 2mol/L hydrochloric acid;

(3) adding corn oil, glucose, vitamin A, vitamin C, vitamin E, sodium, calcium and water to the protein dispersion of step (2) in amounts such that the final concentration of protein is 6 wt% and the final concentrations of corn oil, glucose, vitamin A, vitamin C, vitamin E, sodium and calcium are 15 wt%, 3 wt%, 5X 10 wt%, respectively^-4wt%, 0.05 wt%, 0.02 wt%, 0.1 wt%, 0.05 wt%, the remainder being water; the final energy density of the system was 1.71 kcal/g.

(4) Homogenizing the mixed system obtained in the step (3) in a disperser at the rotating speed of 10000r/min for 2min to obtain a uniform emulsion;

(5) and (3) introducing the homogenized emulsion obtained in the step (4) into two serially connected scraper type heat exchangers, when the emulsion flows through the first scraper type heat exchanger, carrying out shearing granulation treatment on the emulsion at the temperature of 95 ℃ at the rotating speed of 1000r/m, then introducing the emulsion into the second scraper type heat exchanger, rapidly cooling to 4 ℃, and carrying out shearing treatment at the same speed during cooling to obtain the full-plant-based high-energy ready-to-drink nutrient, wherein the time consumed in the whole process is about 20-30 min.

The preparation method of the embodiment 1 shows that the raw materials used in the invention are all plant-based raw materials, are green, natural and safe, and the preparation process is simple and quick, only common food processing equipment is needed, and the large-scale continuous production is easy to realize.

In example 1, FIG. 1 is a plot of the viscosity of a freshly prepared emulsion. As can be seen from the figure, after the emulsion is subjected to shearing granulation by using the scraper type heat exchanger, the viscosity of the emulsion is further reduced compared with that of the emulsion subjected to ordinary shearing treatment, and the result shows that the emulsion has a shearing rate of 20s^-1The corresponding viscosity of the milk is only 0.15 pas which is equivalent to the viscosity of common fresh milk on the market, and is reduced by 0.2 pas compared with the common shearing processed emulsion. In addition, compared with the common shearing treatment technology, the shearing granulation treatment is carried out on the emulsion by adopting the scraper type heat exchanger, so that the time consumption is shorter, the viscosity of the obtained emulsion is lower, and compared with the common open type stirring shearing treatment, the treatment mode is carried out in a closed environment, the generation of foam can be greatly reduced, and the quality of the obtained emulsion is higher.

FIG. 3 is a microstructure view of an emulsion. It can be seen from the microstructure diagram that the protein aggregates which are not adsorbed on the oil/water interface form protein particles with nanometer and micrometer dimensions under the action of high-speed shearing, and the microstructure of the emulsion liquid drop and the protein particles which coexist is the key point of the emulsion with good fluidity and storage stability. The emulsion obtained in example 1 was milky white, and remained in a uniform, stable and fluid state even after being stored at 4 ℃ for 60 days, and no oil or fat separation or precipitation occurred even without adding any emulsifier or stabilizer after being stored at 4 ℃ for 60 days.

The vegetable protein on the market is mostly completely denatured protein, the protein has high aggregation degree and large particles, and is basically insoluble in water, so that the vegetable protein has gritty feeling when put into emulsion and cannot be used as an emulsifier to stabilize the emulsion. In the present invention, the vegetable protein not only serves as a nutrient to provide energy, but also plays a role of a natural emulsifier and stabilizer. However, the vegetable protein raw material used in the invention is commercial vegetable protein, and the raw material is completely denatured after high-temperature operations such as spray drying, flash evaporation and the like in the production process, protein molecules aggregate to form aggregates with disordered structures and average particle sizes of hundreds of microns, the aggregates cannot be stably adsorbed on an oil/water interface, and the emulsion has strong granular sensation and rough mouthfeel when being added into the emulsion in a large amount, so that the ingestion difficulty of patients with ingestion disorder is increased. Therefore, aiming at the problem, the invention firstly utilizes a cavitation machine to carry out hydrodynamic cavitation treatment on the vegetable protein so as to reduce the size of the vegetable protein aggregate and simultaneously improve the solubility and the emulsibility of the vegetable protein. Inside the cavitation machine, there is a rotating rotor that instantaneously generates millions of micro cavitation bubbles, and when these bubbles burst, the strong impact force can break the secondary bonds that maintain the protein conformation, resulting in the high molecular weight polymer being cut into multiple low molecular weight aggregates, the vegetable protein dispersibility increasing, the solubility increasing (see fig. 4), the granular sensation decreasing, the vegetable protein being more easily adsorbed to the oil/water interface due to the decrease of the average particle size, the surface pressure of the interface increasing, the protein emulsibility increasing (see fig. 5). Compared with the traditional shearing dispersion work that only one disperser is used for materials in the whole large tank, the vegetable protein slurry can be divided into all chambers in the cavitation machine, and each chamber is like a micro stirring unit to respectively stir and cut liquid, so that the cavitation machine is used for dispersing vegetable protein aggregates more efficiently than common shearing dispersion treatment, and the improvement effect of the protein solubility is more obvious (see fig. 4).

In order to solve the problems, the invention discovers that the aggregation behavior of the protein which is not adsorbed on an oil/water interface is controlled by adopting a scraper type heat exchanger device, a shearing granulation technology and matching with a certain temperature and a shearing rate, and is beneficial to obtaining the full-plant-based high-energy-density ready-to-drink beverage with lower viscosity and good stability. The scraper type heat exchanger possibly consisting of a plurality of layers of cylinders and a scraper stirrer is beneficial to dispersing materials and quickly exchanging heat with the help of shearing action. In addition, the invention adopts two scraper type heat exchanger devices connected in series, wherein the temperature of the first heat exchanger is controlled at 70-100 ℃, and at the temperature, the conformation of the protein which is not adsorbed on an oil/water interface in the emulsion is continuously changed under the influence of shearing action, and the protein tends to form a nano-micro scale plant protein particle with hydrophobic group inner roll and certain rigidity, and the structure ensures that the protein is not easy to interact with other protein molecules in a high-temperature environment, so the aggregation degree is reduced, and the stability is better. Compared with the vegetable protein with natural conformation, the protein particles prepared by the shearing and granulating technology can effectively reduce the volume fraction of the protein in the system, so that the system treated by the shearing and granulating technology has lower viscosity and smoother mouthfeel under the same concentration. When the emulsion flows through the second heat exchanger, the temperature of the heat exchanger is 4 ℃, the emulsion is rapidly cooled in the scraper heat exchanger, in the process, a large number of hydrogen bonds are formed in protein particles, the rigidity is further increased, the viscosity of the emulsion is further reduced, and compared with the emulsion which is not subjected to cooling treatment, the fluidity and the storage stability of the emulsion are obviously improved; compared with the traditional ice-water bath cooling mode, the scraper heat exchanger can greatly improve the heat transfer efficiency of materials, shorten the cooling time, reduce the generation of foams and facilitate the subsequent filling, and as can be seen from figure 1, the viscosity of the emulsion obtained by cooling through the scraper heat exchanger is lower than that of the emulsion obtained by shearing and cooling in the ice-water bath, which shows that the emulsion is sheared and granulated by the scraper heat exchanger and has greater advantages.

The obtained nutritional product can meet the energy requirement of patients with eating disorder such as esophageal cancer by adding two nutritional ingredients of soybean protein and corn oil. Soybean protein is one of few high-quality proteins in the plant kingdom, the Protein Digestibility Corrected Amino Acid Score (PDCAAS) and the digestible essential amino acid score (DIAAS) of the soybean protein are close to 1.0, are equivalent to whey protein and casein, and have certain effects on preventing blood from providing nutrition for cancer cells, preventing cancer from spreading and improving cellular and humoral immunity. The corn oil has the unsaturated fatty acid content of 80-85 percent and low cholesterol content, has the function of natural vitamin E complex, and has certain effects of enhancing the immunity of the organism, promoting the quick recovery after operation and the like. In addition, in the embodiment, glucose, vitamin a, vitamin C, vitamin E, sodium and calcium are also added, and all the substances have positive significance for maintaining the metabolic function and environment of a patient, preventing electrolyte balance disorder and shortening the disease course. Therefore, the full-plant-based high-energy ready-to-drink nutrient prepared by the invention can meet the requirements of eating disorder patients on nutrition, health, green and safety.

Example 2

(1) Dispersing the isolated soy protein in deionized water at the concentration of 12 wt% by mass fraction, stirring at room temperature to fully hydrate the isolated soy protein, placing the mixture into a cavitation machine, performing hydrodynamic cavitation treatment at 60 ℃ for 15min, and naturally cooling to room temperature to obtain the isolated soy protein cavitation treatment liquid.

(2) Regulating the pH value of the cavitation treatment liquid of the isolated soy protein obtained in the step (1) to 6.5 by using 2mol/L hydrochloric acid;

(3) adding a certain amount of corn oil, glucose and vitamin B into the protein dispersion liquid in the step (2)₁Vitamin C, vitamin D, iron, magnesium and water to a final protein concentration of 6 wt%, sucrose concentrations of 3 wt%, 6 wt% and 9 wt%, respectively, corn oil, glucose, vitamin B₁Final concentrations of vitamin C, vitamin D, iron and magnesium were 15 wt%, 1 wt%, 0.001 wt%, 0.05 wt%, 8X 10 wt%, respectively^-6wt%, 0.03 wt%, 0.06 wt%, the final energy density of the system is 1.75kcal/g, 1.87kcal/g, 1.99kcal/g respectively, depending on the sucrose concentration.

(4) Homogenizing the mixed system obtained in the step (3) in a disperser at the rotating speed of 10000r/min for 5min to obtain a uniform emulsion;

(5) and (3) introducing the homogenized emulsion obtained in the step (4) into two serially connected scraper type heat exchangers, when the emulsion flows through the first scraper type heat exchanger, shearing and granulating the emulsion at 90 ℃ at the rotating speed of 800r/m, then introducing the emulsion into the second scraper type heat exchanger, and rapidly cooling to 4 ℃ to obtain the full-plant-based high-energy ready-to-drink nutrient.

In example 2, figure 4 is a plot of the viscosity of a freshly prepared emulsion. As can be seen, the concentration of sucrose in the emulsion increasesAdditionally, the viscosity difference of the emulsion is not obvious. At a shear rate of 20s^-1Under the condition (2), the viscosities of the two are respectively 0.14 pas, 0.13 pas and 0.12 pas. FIG. 5 is an appearance of the emulsion after storage at 4 ℃ for 60 days. As can be seen from the figure, the nutriments with sucrose concentrations of 3 wt%, 6 wt% and 9 wt% are all milky white, and can be kept in a uniform, stable and flowing state after being stored for 60 days at 4 ℃, and no phenomenon of creaming or sedimentation occurs after being stored for 60 days at 4 ℃ even under the condition of not adding any emulsifier and stabilizer, which indicates that when the sucrose concentration is 3-9 wt%, the physicochemical properties of the nutriment are not significantly affected, and different sucrose concentrations can be selected according to actual requirements to prepare products meeting the requirements of patients with eating disorders.

Example 3

(1) Dispersing mung bean protein into deionized water at the concentration of 12 wt% in percentage by mass, stirring at room temperature to fully hydrate the mung bean protein, placing the mung bean protein into an cavitation machine, performing hydrodynamic cavitation treatment at 70 ℃ for 10min, and naturally cooling to room temperature to obtain mung bean protein cavitation treatment liquid.

(2) Regulating the pH value of the mung bean protein cavitation treatment liquid in the step (1) to 7.0 by using 2mol/L hydrochloric acid;

(3) adding a certain amount of sunflower seed oil, fructose, vitamin A and vitamin B into the protein dispersion liquid in the step (2)₁₂Vitamin C, vitamin D, vitamin E, sodium, ferrum, manganese, selenium and water, wherein the final concentration of protein is 6 wt%, sunflower seed oil, fructose, vitamin A, vitamin B₁₂Vitamin C, vitamin D, vitamin E, sodium, ferrum, manganese and selenium at final concentrations of 15 wt%, 2 wt% and 2 × 10^-4wt％、2×10-4wt％、0.03wt％、4×10^-6wt％、0.02wt％、0.1wt％、0.05wt％、3×10^-4wt％、4×10^-4wt%, the final energy density of the system was 1.67 kcal/g.

(4) Homogenizing the mixed system obtained in the step (3) in a disperser at the rotating speed of 8000r/min for 5min to obtain a uniform emulsion;

(5) and (3) introducing the homogenized emulsion obtained in the step (4) into two serially connected scraper type heat exchangers, when the emulsion flows through the first scraper type heat exchanger, shearing and granulating the emulsion at the temperature of 95 ℃ at the rotating speed of 9000r/m, then introducing the emulsion into the second scraper type heat exchanger, and rapidly cooling to 4 ℃ to obtain the full-plant-based high-energy ready-to-drink nutrient.

In example 3, the obtained full plant-based high-energy ready-to-drink nutritional product is milk white in appearance, has the unique faint scent flavor of mung beans, and can increase the appetite of patients to a certain extent. The nutritional product has low viscosity and good fluidity, and is convenient for patients to eat rapidly, and no emulsion or precipitation phenomenon still occurs after the nutritional product is stored at 4 deg.C for 60 days without adding stabilizer.

The embodiments of the present invention are not limited to the above-described embodiments, and the objects of the present invention can be achieved in other specific forms without departing from the spirit and the essential characteristics of the invention, the scope of which is defined by the appended claims.