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CN108812909B - Complementary food nutritional supplement for improving monophagia or anorexia and preparation method thereof - Google Patents

Complementary food nutritional supplement for improving monophagia or anorexia and preparation method thereof Download PDF

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CN108812909B
CN108812909B CN201810619865.4A CN201810619865A CN108812909B CN 108812909 B CN108812909 B CN 108812909B CN 201810619865 A CN201810619865 A CN 201810619865A CN 108812909 B CN108812909 B CN 108812909B
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powder
parts
defatted
anorexia
monophagia
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CN108812909A (en
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张岩春
潘丽娜
戴智勇
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Ausnutria Dairy China Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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  • Health & Medical Sciences (AREA)
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  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Abstract

The invention provides a complementary food nutritional supplement for improving monophagia or anorexia and a preparation method thereof, wherein the nutritional supplement comprises the following components: 35-50 parts of defatted yogurt, 15-25 parts of defatted milk powder, 5-15 parts of anhydrous cream, 5-15 parts of concentrated whey protein powder, 3-10 parts of white granulated sugar, 2.5-5 parts of dietary fiber, 2.0-5 parts of fruit powder, 0-5 parts of DHA, 0.1-2.0 parts of medicinal and edible congeners, 0.2-1.0 part of composite mineral, 0.2-1.0 part of composite vitamin and 0-1 part of probiotic freeze-dried powder. The nutritional supplement provided by the invention has a synergistic effect with probiotics, medicinal and edible homologous substances, dietary fibers, whey protein, fruit powder, mineral substances and vitamins through galactose, lactic acid, small peptide chains and amino acids in the yogurt, so that the nutritional supplement not only improves the monophagia or anorexia of infants, but also is beneficial to the gastrointestinal health of the infants, promotes nutrient absorption and plays a role in preventing malnutrition.

Description

Complementary food nutritional supplement for improving monophagia or anorexia and preparation method thereof
Technical Field
The invention relates to the technical field of complementary food nutritional supplements, in particular to a complementary food nutritional supplement for improving monophagia or anorexia and a preparation method thereof.
Background
The infant needs enough nutrition for growth and development, after the infant has reached 6 months, the growth and development speed is accelerated, and the nutrition of breast milk cannot meet the requirements of the infant, so that the infant must be added with nutrition supplement food to obtain sufficient nutrition, so as to help the infant enhance the digestive function, exercise the ability of the infant to chew and swallow food, and stimulate the taste, smell and vision of the infant.
With the development of society, the living standard of people is improved, but more and more children with anorexia and monophagia are in need, and the anorexia or monophagia can cause malnutrition, weakness, emaciation and slow growth of height, seriously affect the growth, development, physical and mental health of infants, and cause the infants to be tired of spirit, reduce weight, have poor resistance and weaken physique. At present, the medicines for treating baby monophagia or anorexia in the market are used for a long time, and have potential hazards of adverse reactions caused by excessive eating.
The monophagia and anorexia of children are caused by nutrition disorder in many cases, so that the nutrition proportion is balanced, and enough nutrient elements including carbohydrate, protein, fat, vitamins, minerals, dietary fiber and the like are taken from food every day.
Therefore, the complementary food nutrition supplement which can improve the symptoms of monophagia or anorexia of infants, is beneficial to the gastrointestinal health of the infants and promotes the nutrition absorption has important value and wide market.
Disclosure of Invention
The invention aims to provide a complementary food nutritional supplement for improving monophagia or anorexia, and aims to solve the technical problems that malnutrition is caused by anorexia and monophagia of infants, and growth and physical and psychological health are seriously affected.
In order to achieve the aim, the invention provides a complementary food nutritional supplement for improving monophagia or anorexia, which comprises the following raw materials in percentage by weight: 35-50 parts of defatted yogurt, 15-25 parts of defatted milk powder, 5-15 parts of anhydrous cream, 5-15 parts of concentrated whey protein powder, 3-10 parts of white granulated sugar, 2.5-5 parts of dietary fiber, 2.0-5 parts of fruit powder, 0-5 parts of DHA, 0.1-2.0 parts of medicinal and edible congeners, 0.2-1.0 part of composite mineral, 0.2-1.0 part of composite vitamin and 0-1 part of probiotic freeze-dried powder.
Further, the defatted yogurt is defatted yogurt or defatted goat yogurt, and the dry matter content is 18-22%.
Further, the used fermentation strains of the skim yogurt are streptococcus thermophilus and lactobacillus bulgaricus.
Further, the dietary fiber is one or more of fructo-oligosaccharide, galacto-oligosaccharide, inulin and yeast beta-glucan.
Further, the fruit powder is one or more of grape powder, fig powder, mango powder, plum powder, peach powder and apple powder.
Furthermore, the medicinal and edible congee is one or more of hawthorn, malt, Chinese yam, clove, tuckahoe, endothelium corneum gigeriae galli, fructus amomi, fructus alpiniae oxyphyllae, dark plum, purple perilla, fingered citron, white hyacinth bean, liquorice and ginger.
Further, the probiotic freeze-dried powder is one or more of lactobacillus fermentum, lactobacillus reuteri, bifidobacterium animalis, bifidobacterium breve, bifidobacterium lactis and lactobacillus rhamnosus.
In order to realize the aim, the invention also provides a preparation method of the complementary food nutritional supplement for improving monophagia or anorexia, which comprises the following process steps:
the method comprises the following steps: preparing the defatted yogurt;
step two: preparing medicinal and edible congee;
step three: foaming: firstly, heating anhydrous cream according to a preset proportion to 48-52 ℃, fully melting the anhydrous cream until the anhydrous cream is in a fluid state, pumping the mixture into a mixing tank, then adding skimmed milk powder into 3-5 times of purified water with the temperature of 48-52 ℃ according to the preset proportion, fully dissolving the mixture into the mixing tank of a pump, adding white granulated sugar into the mixing tank according to the preset proportion, stirring the mixture for more than 30 minutes, and foaming the mixture to obtain a material I;
step four: preparing materials: adding the defatted yogurt, the concentrated whey protein powder, the dietary fiber, the fruit powder, the medicinal and edible congeners, the compound vitamin, the compound mineral substance, the DHA and the probiotic freeze-dried powder into a mixing tank according to a predetermined proportion, and uniformly mixing and stirring to obtain a material II;
step five: pre-freezing and forming: homogenizing and refining the material II, extruding the material II into a disk shape or a cake shape by using a fixed-opening machine, placing the disk shape or the cake shape in an aluminum plate, and quickly freezing the molded material in a refrigeration house at the temperature of between 28 ℃ below zero and 32 ℃ below zero for more than 3 hours to obtain a material III;
step six: sublimation drying, namely putting the material III into a vacuum freeze dryer, cooling the plate layer and the product of the freeze dryer to-44-46 ℃, then refrigerating a condenser, starting a vacuum pump when the temperature of the condenser is reduced to-39-41 ℃ for sublimation drying, and performing reciprocating circulation for 1-2 times at-30-20 ℃ through an interrupted heating control plate layer to obtain a material IV;
step seven: secondary drying: the heating plate layer is discontinuously controlled to perform reciprocating circulation for 2-3 times at the temperature of 0-30 ℃, and residual free water and structural water which is difficult to remove in the material IV are removed to obtain the complementary food nutrition supplement;
step eight: packaging: and (3) performing modified atmosphere packaging on the obtained product by adopting vacuum nitrogen filling or mixed gas of nitrogen and carbon dioxide to obtain a final packaged product.
Further, the preparation of the defatted yogurt in the first step comprises the following specific steps: dissolving skimmed milk powder in 3-5 times of 48-52 ℃ purified water according to a preset proportion, pumping the skimmed milk powder into a mixing tank, homogenizing, sterilizing at 90-92 ℃ for 290-310 s, pumping the sterilized skimmed milk into a fermentation tank, fermenting at 42-44 ℃ for 4-6h, turning over the tank at 18-20 ℃ for cooling, and pasteurizing at 74-76 ℃ for 22-28 s to obtain the skimmed yogurt.
Further, the preparation of the Chinese medicinal food congener in the step one comprises the following specific steps: crushing the medicinal and edible congeners according to a preset proportion by using a crusher, putting the crushed raw materials into a container, adding 60-80% ethanol with the weight being 3-5 times of the weight of the raw materials, soaking and extracting for 2 times, combining ethanol extract and concentrating until no alcohol smell exists; after ethanol in the material residues is volatilized, adding water with the weight 6-8 times of that of the raw materials for soaking, decocting the soaking solution for 30-60 min, filtering to remove the raw materials, and reserving the decoction; and mixing the concentrated alcohol extract and the concentrated decoction, performing spray drying on the mixture, and finally preparing the medicinal and edible congener by screening with a 60-80-mesh sieve.
The yoghourt is prepared by taking fresh cow (sheep) milk as a raw material and adding active lactic acid bacteria for fermentation, not only retains all advantages of the cow (sheep) milk, but also enables about 20% of sugar and protein in the cow (sheep) milk to be decomposed into small molecules such as galactose and lactic acid, small peptide chains, amino acid and other small molecules in the fermentation process, is easier for human body digestion and respiration, and improves human body immunity.
Calcium is a major element necessary for human bodies, accounts for about 2 percent of the body mass, and the normal development of infants is influenced by the calcium deficiency; iron is one of the essential trace elements of human body, participates in the synthesis of hemoglobin, myoglobin and cytochrome, and is an important nutrient for producing blood erythrocytes; the zinc can promote growth and development of human body, maintain normal appetite of human body, and promote wound and wound healing. The calcium, iron and zinc supplement products in the current market have poor solubility and low absorption and utilization rate, and the lactic acid in the yoghourt can enable mineral substances such as calcium, zinc, iron and the like to be dissociated from a casein-combined form and combined with the casein to form salt, so that the utilization rate of the mineral substances such as calcium, zinc and iron in a human body is greatly improved.
Probiotics are defined as live microbial food supplements that exert health effects beyond the intrinsic essential nutrition after ingestion of an order of magnitude of the probiotic by improving the intestinal microbial balance or, more broadly, as a live microbial host. The dietary fiber can not be digested and absorbed by human body, but has the functions of clearing intestines and stomach and improving constipation; dietary fibres may also be used as a food source for probiotics such as lactobacillus fermentum, bifidobacterium and lactobacillus rhamnosus. The combination of the probiotics and the dietary fiber can play a synergistic role, and the effect is better.
"homology of medicine and food" refers to food, i.e. medicine. With the development of times, people pay more and more attention to health preservation and food with homology of medicine and food. The hawthorn contains various organic acids, the acidity of gastric juice is enhanced after oral administration, the activity of pepsin is improved, and the digestion of protein is promoted; the Chinese yam is a medicine for tonifying middle-jiao and Qi and is clinically used for treating the spleen and stomach weakness; endothelium corneum Gigeriae Galli can promote digestion to eliminate food stagnation, invigorate spleen and relieve diarrhea and dysentery, and can be used for treating spleen and stomach weakness, anorexia, dyspepsia, etc.; the effective component of ginger is shogazem, which has the function of protecting gastric tunica cells, can obviously inhibit hydrochloric acid and stress gastric mucosa injury, and can enhance the function of lipolytic enzyme; the malt can promote qi circulation to promote digestion, invigorate spleen and stimulate appetite.
The rich nutrition of the plum can promote the secretion of gastric digestive enzyme and gastric acid, increase the gastrointestinal peristalsis, help digestion and promote the appetite of children; the fig contains various organic acids and various enzymes, which can help digestion; the peaches contain a large amount of glucose, fructose and colloid, are sweet and juicy, and can moisten intestines and prevent constipation; the mango contains a large amount of considerable dietary fibers and has the effects of clearing intestines and stomach and improving constipation; the grape skin contains a large amount of cellulose and pectin, and can prevent intestinal diseases, and the tartaric acid in the grape also can promote appetite.
The invention has the following beneficial effects:
the invention provides a nutritional supplement food which contains yoghourt, whey protein, medicinal and edible congeners, dietary fiber, probiotics, fruit powder, compound mineral substances and compound vitamins in a specific ratio. The galactose, the lactic acid, the small peptide chain and the amino acid in the yoghourt are compatible with the probiotics, the medicine-food homologous substances, the dietary fiber, the lactalbumin, the fruit powder, the mineral substances and the vitamins to generate a synergistic effect, so that the infant food preference or anorexia symptom is improved, the infant gastrointestinal health is facilitated, the nutrition absorption is promoted, and the effect of preventing malnutrition is achieved. In addition, the complementary food nutritional supplement for improving monophagia or anorexia provided by the invention is convenient to eat, can be eaten instantly after being unsealed and dissolved in the mouth, and can also be eaten after being mixed with other complementary foods or foods containing protein.
In addition to the objects, features and advantages described above, other objects, features and advantages of the present invention are also provided. The present invention is described in further detail below.
Detailed Description
The following is a detailed description of embodiments of the invention, but the invention can be implemented in many different ways, as defined and covered by the claims.
Example 1:
a complementary food nutrition supplement food for improving monophagia or anorexia is suitable for infants of 6-12 months of age, and comprises the following raw materials in percentage by weight:
40 parts of defatted yoghurt (dry matter is 20%), 22.5 parts of skimmed milk powder, 12 parts of anhydrous cream, 10 parts of concentrated bovine whey protein powder, 5.4 parts of white granulated sugar, 4.0 parts of fructo-oligosaccharide, 1.8 parts of mango powder, 1.0 part of grape powder, 1.6 parts of DHA, 0.25 part of compound mineral, 0.4 part of compound vitamin, 0.3 part of hawthorn, 0.3 part of endothelium corneum gigeriae galli, 0.2 part of malt, 0.1 part of Chinese yam, 0.1 part of ginger, 0.03 part of lactobacillus fermentum freeze-dried powder and 0.02 part of bifidobacterium breve freeze-dried powder.
The defatted cow yoghourt is prepared by mixing the following components in percentage by weight: 20% of skimmed milk powder, 0.02% of streptococcus thermophilus, 0.01% of lactobacillus bulgaricus and 79.97% of purified water.
The composite mineral is prepared by mixing the following components in percentage by weight: 80% of calcium carbonate, 12% of ferrous sulfate and 8% of zinc sulfate.
The compound vitamin is prepared by mixing 0.125% of vitamin A acetate, 0.003% of cholecalciferol, 0.25% of thiamine hydrochloride, 0.25% of riboflavin, 34.122% of L-sodium ascorbate and 65.25% of choline chloride by weight percentage.
The complementary food nutrition supplement food for improving monophagia or anorexia is prepared by adopting a vacuum freeze drying process, and specifically comprises the following steps:
the method comprises the following steps: preparation of the defatted yogurt: dissolving skimmed milk powder in 4 times of 50 + -2 deg.C purified water at a predetermined ratio, pumping into a mixing tank, homogenizing (temperature 60-70 deg.C, pressure 20-25MPa) and high temperature short time pasteurizing (temperature 91 + -1 deg.C, 300s), pumping sterilized skimmed milk into a fermentation tank for fermenting (temperature 43 + -1 deg.C, 4-6h), turning over the tank, cooling (18-20 deg.C) and pasteurizing (75 + -1 deg.C, 25s) to obtain defatted yogurt.
Step two: preparation of medicinal and edible congeners: pulverizing fructus crataegi, endothelium corneum Gigeriae Galli, fructus Hordei Germinatus, rhizoma Dioscoreae, and rhizoma Zingiberis recens at a predetermined ratio by a pulverizer, placing the pulverized raw materials in a container, adding 4 times of 65% ethanol, soaking, extracting for 2 times, mixing the ethanol extractive solutions, and concentrating until there is no alcohol smell; after ethanol is removed from the material residues, adding water with the weight 5 times of the material residues for soaking, decocting the soaking solution for 60min, and filtering to remove filter residues to obtain a decoction; mixing the concentrated ethanol extractive solution and the decoction, spray drying, and sieving with 60-80 mesh sieve to obtain medicinal and edible congener.
Step three: foaming: firstly, heating cream according to a preset proportion to 50 +/-2 ℃, fully melting the cream until the cream is fluid, pumping the mixture into a mixing tank, then adding the defatted milk powder into 4 times of purified water with the temperature of 50 +/-2 ℃ according to the preset proportion, fully dissolving the defatted milk powder, pumping the mixture into the mixing tank, adding white granulated sugar into the mixing tank according to the preset proportion, stirring the mixture for more than 30 minutes, and foaming the mixture to obtain a material I.
Step four: preparing materials: adding the defatted yogurt, the concentrated bovine whey protein powder, the fructo-oligosaccharide, the mango powder, the grape powder, the medicinal and edible congeners, the DHA, the compound vitamin, the compound mineral substance, the lactobacillus fermentum freeze-dried powder and the bifidobacterium breve freeze-dried powder into a mixing tank according to a predetermined proportion, mixing and stirring uniformly to obtain a material II.
Step five: pre-freezing and forming: homogenizing and refining the material II, extruding into a wafer shape or a cake shape meeting the requirements by using a fixed-opening machine, placing in an aluminum plate, preferably controlling the weight of each block to be 3 +/-0.1 g, quickly freezing the formed material in a refrigeration house at minus 30 +/-2 ℃ for more than 3 hours, and ensuring full freezing and hardening to obtain a material III.
Step six: sublimation drying, namely putting the material III into a vacuum freeze dryer, cooling the temperature of a freeze drying box plate layer and the product to minus 45 +/-1 ℃, then refrigerating a condenser, starting a vacuum pump when the temperature of the condenser is reduced to minus 40 +/-1 ℃, carrying out sublimation drying, and carrying out reciprocating circulation for 1-2 times at minus 30-20 ℃ through discontinuously heating the plate layer, so that more than 80% of free water contained in the material can be removed, and thus obtaining the material IV.
Step seven: secondary drying: and (3) performing reciprocating circulation for 2-3 times at the temperature of 0-30 ℃ by discontinuously controlling the heating plate layer to remove the residual free water and the structural water which is difficult to remove of the material IV. When the temperature of the product reaches 35 +/-1 ℃ and the vacuum degree of the drying oven reaches 6-7Pa, the product can be taken out of the drying oven, and more than 95 percent of water is removed to obtain the complementary food nutrition supplement.
The complementary food nutrition supplement food for improving monophagia or anorexia can be correspondingly packaged according to actual requirements, and specifically adopts the following steps: and filling nitrogen or nitrogen mixed with carbon dioxide in vacuum for modified atmosphere packaging to obtain a final packaged product, wherein the label is YP-1 and is used as a test sample 1.
The results of the packaged dietary supplement for monophagia or anorexia improving dietary supplements of this example are shown in table 1:
TABLE 1 table of test sample 1(YP-1) product index test results
Figure BDA0001696329450000061
Figure BDA0001696329450000071
Example 2:
a complementary food nutrition supplement food for improving monophagia or anorexia is suitable for infants of 6-12 months of age, and comprises the following raw materials in percentage by weight:
40 parts of defatted goat milk (dry matter is 18%), 22.5 parts of defatted goat milk powder, 12 parts of anhydrous cream, 10 parts of concentrated goat whey protein powder, 5.4 parts of white granulated sugar, 4.0 parts of galacto-oligosaccharide, 1.8 parts of plum powder, 1.0 part of grape powder, 1.6 parts of DHA, 0.25 part of compound mineral, 0.4 part of compound vitamin, 0.1 part of clove, 0.3 part of tuckahoe, 0.2 part of fructus amomi, 0.2 part of sharpleaf galangal fruit, 0.1 part of dark plum fruit, 0.1 part of perilla and 0.05 part of freeze-dried powder of lactobacillus reuteri.
The defatted goat milk is prepared by mixing the following components in percentage by weight: 20% of defatted goat milk powder, 0.02% of streptococcus thermophilus, 0.01% of lactobacillus bulgaricus and 79.97% of purified water.
The composite mineral is prepared by mixing the following components in percentage by weight: 80% of calcium carbonate, 12% of ferrous sulfate and 8% of zinc sulfate.
The compound vitamin is prepared by mixing 0.125% of vitamin A acetate, 0.003% of cholecalciferol, 0.25% of thiamine hydrochloride, 0.25% of riboflavin, 34.122% of L-sodium ascorbate and 65.25% of choline chloride by weight percentage.
The complementary food nutrition supplement food for improving monophagia or anorexia is prepared by adopting a vacuum freeze drying process, and specifically comprises the following steps:
the method comprises the following steps: preparing the defatted goat milk: dissolving defatted goat milk powder in 4 times of 50 +/-2 ℃ purified water according to a predetermined proportion, pumping the mixture into a mixing tank, homogenizing (the temperature is 60-70 ℃, the pressure is 20-25MPa) and sterilizing at high temperature for a short time (the temperature is 91 +/-1 ℃, and the pressure is 300s), pumping the sterilized defatted goat milk into a fermentation tank for fermentation (the temperature is 43 +/-1 ℃, and the time is 4-6h), turning over the tank to cool (the temperature is 18-20 ℃) and pasteurizing (the temperature is 75 +/-1 ℃, and the time is 25s) to obtain the defatted goat milk.
Step two: preparation of medicinal and edible congeners: pulverizing flos Caryophylli, Poria, fructus Amomi, fructus Alpinae Oxyphyllae, mume fructus, and Perillae herba at a predetermined ratio by a pulverizer, placing the pulverized raw materials in a container, adding 4 times of 65% ethanol, soaking, extracting for 2 times, mixing the ethanol extractive solutions, and concentrating until there is no ethanol smell; after ethanol is removed from the material residues, adding water with the weight 5 times of the material residues for soaking, decocting the soaking solution for 60min, and filtering to remove filter residues to obtain a decoction; mixing the concentrated ethanol extractive solution and the decoction, spray drying, and sieving with 60-80 mesh sieve to obtain medicinal and edible powder.
Step three: foaming: firstly, heating cream according to a preset proportion to 50 +/-2 ℃, fully melting the cream until the cream is fluid, pumping the mixture into a mixing tank, then adding the defatted goat milk powder into 4 times of purified water with the temperature of 50 +/-2 ℃ according to the preset proportion, fully dissolving the defatted goat milk powder, pumping the mixture into the mixing tank, adding white granulated sugar into the mixing tank according to the preset proportion, stirring the mixture for more than 30 minutes, and foaming the mixture to obtain a material I.
Step four: preparing materials: adding the defatted goat milk, the concentrated goat whey protein powder, the galacto-oligosaccharides, the plum powder, the grape powder, the medicinal and edible congeners, the DHA, the multivitamins, the compound minerals and the Lactobacillus reuteri freeze-dried powder into a mixing tank according to a predetermined proportion, mixing and stirring uniformly to obtain a material II.
Step five: pre-freezing and forming: homogenizing and refining the material II, extruding into a wafer shape or a cake shape meeting the requirements by using a fixed-opening machine, placing in an aluminum plate, preferably controlling the weight of each block to be 3 +/-0.1 g, quickly freezing the formed material in a refrigeration house at minus 30 +/-2 ℃ for more than 3 hours, and ensuring full freezing and hardening to obtain a material III.
Step six: sublimation drying, namely putting the material III into a vacuum freeze dryer, cooling the temperature of a freeze drying box plate layer and the product to minus 45 +/-1 ℃, then refrigerating a condenser, starting a vacuum pump when the temperature of the condenser is reduced to minus 40 +/-1 ℃, carrying out sublimation drying, and carrying out reciprocating circulation for 1-2 times at minus 30-20 ℃ through discontinuously heating the plate layer, so that more than 80% of free water contained in the material can be removed, and thus obtaining the material IV.
Step seven: secondary drying: and (3) performing reciprocating circulation for 2-3 times at the temperature of 0-30 ℃ by discontinuously controlling the heating plate layer to remove the residual free water and the structural water which is difficult to remove of the material IV. When the temperature of the product reaches 35 +/-1 ℃ and the vacuum degree of the drying oven reaches 6-7Pa, the product can be taken out of the drying oven, and more than 95 percent of water is removed to obtain the complementary food nutrition supplement.
The complementary food nutrition supplement food for improving monophagia or anorexia can be correspondingly packaged according to actual requirements, and specifically adopts the following steps: and filling nitrogen or nitrogen mixed with carbon dioxide in vacuum for modified atmosphere packaging to obtain a final packaged product, wherein the label is YP-2 and is used as a test sample 2.
The results of the packaged dietary supplement for monophagia or anorexia improving dietary supplements of this example are shown in Table 2:
TABLE 2 table of test sample 2(YP-2) product index test results
Figure BDA0001696329450000091
Figure BDA0001696329450000101
Example 3:
a complementary food nutrition supplement food for improving monophagia or anorexia is suitable for 12-36 months old, and comprises the following raw materials in percentage by weight:
40 parts of defatted goat milk (dry matter is 20%), 25 parts of defatted goat milk powder, 10 parts of anhydrous cream, 10 parts of concentrated goat whey protein powder, 4.4 parts of white granulated sugar, 4.0 parts of inulin, 1.8 parts of fig powder, 1.0 part of peach powder, 1.6 parts of DHA, 0.7 part of compound mineral, 0.45 part of compound vitamin, 0.3 part of hawthorn, 0.3 part of fingered citron, 0.2 part of white hyacinth bean, 0.1 part of liquorice, 0.1 part of ginger, 0.03 part of bifidobacterium lactis freeze-dried powder and 0.02 part of lactobacillus rhamnosus freeze-dried powder.
The defatted goat milk is prepared by mixing the following components in percentage by weight: 20% of defatted goat milk powder, 0.02% of streptococcus thermophilus, 0.01% of lactobacillus bulgaricus and 79.97% of purified water.
The composite mineral is prepared by mixing the following components in percentage by weight: 92% of calcium carbonate, 5% of ferrous sulfate and 3% of zinc sulfate.
The compound vitamin is prepared by mixing 0.15% of vitamin A acetate, 0.003% of cholecalciferol, 0.25% of thiamine hydrochloride, 0.2% of riboflavin, 22.447% of L-sodium ascorbate and 76.95% of choline chloride.
The complementary food nutrient supplement food for improving monophagia or anorexia is prepared by adopting a vacuum freeze drying process, and specifically comprises the following steps:
the method comprises the following steps: preparing the defatted goat milk: dissolving defatted goat milk powder in 4 times of 50 +/-2 ℃ purified water according to a predetermined proportion, pumping the mixture into a mixing tank, homogenizing (the temperature is 60-70 ℃, the pressure is 20-25MPa) and carrying out high-temperature short-time pasteurization (the temperature is 91 +/-1 ℃, 300s), pumping the sterilized defatted goat milk into a fermentation tank for fermentation (the temperature is 43 +/-1 ℃, 4-6h), turning over the tank for cooling (18-20 ℃) and carrying out pasteurization (75 +/-1 ℃, 25s) to obtain the defatted goat milk.
Step two: preparation of medicinal and edible congeners: crushing the hawthorn, the fingered citron, the white hyacinth bean, the liquorice and the ginger in a predetermined proportion by a crusher, putting the crushed raw materials into a container, adding 65% ethanol with 4 times of the weight of the raw materials, soaking and extracting for 2 times, combining ethanol extract and concentrating until no alcohol smell exists; after ethanol is removed from the material residues, adding water with the weight 5 times of the material residues for soaking, decocting the soaking solution for 60min, and filtering to remove filter residues to obtain a decoction; mixing the concentrated ethanol extractive solution and the decoction, spray drying, and sieving with 60-80 mesh sieve to obtain medicinal and edible powder.
Step three: foaming: firstly, heating cream according to a preset proportion to 50 +/-2 ℃, fully melting the cream until the cream is fluid, pumping the mixture into a mixing tank, then adding the defatted goat milk powder into 4 times of purified water with the temperature of 50 +/-2 ℃ according to the preset proportion, fully dissolving the defatted goat milk powder, pumping the mixture into the mixing tank, adding white granulated sugar into the mixing tank according to the preset proportion, stirring the mixture for more than 30 minutes, and foaming the mixture to obtain a material I.
Step four: preparing materials: adding the defatted goat milk, the concentrated goat whey protein powder, the inulin, the fig powder, the peach powder, the medicinal and edible congeners, the DHA, the multivitamin, the compound mineral substance, the bifidobacterium lactis freeze-dried powder and the lactobacillus rhamnosus freeze-dried powder into a mixing tank according to a predetermined proportion, and mixing and stirring uniformly to obtain a material II.
Step five: pre-freezing and forming: homogenizing and refining the material II, extruding into a wafer shape or a cake shape meeting the requirements by using a fixed-opening machine, placing in an aluminum plate, preferably controlling the weight of each block to be 3 +/-0.1 g, quickly freezing the formed material in a refrigeration house at minus 30 +/-2 ℃ for more than 3 hours, and ensuring full freezing and hardening to obtain a material III.
Step six: sublimation drying, namely putting the material III into a vacuum freeze dryer, cooling the temperature of a freeze drying box plate layer and the product to minus 45 +/-1 ℃, then refrigerating a condenser, starting a vacuum pump when the temperature of the condenser is reduced to minus 40 +/-1 ℃, carrying out sublimation drying, and carrying out reciprocating circulation for 1-2 times at minus 30-20 ℃ through discontinuously heating the plate layer, so that more than 80% of free water contained in the material can be removed, and thus obtaining the material IV.
Step seven: secondary drying: and (3) performing reciprocating circulation for 2-3 times at the temperature of 0-30 ℃ by discontinuously controlling the heating plate layer to remove the residual free water and the structural water which is difficult to remove of the material IV. When the temperature of the product reaches 35 +/-1 ℃ and the vacuum degree of the drying oven reaches 6-7Pa, the product can be taken out of the drying oven, and more than 95 percent of water is removed to obtain the complementary food nutrition supplement.
The complementary food nutrition supplement food for improving monophagia or anorexia can be correspondingly packaged according to actual requirements, and specifically adopts the following steps: and filling nitrogen or nitrogen mixed with carbon dioxide in vacuum for modified atmosphere packaging to obtain a final packaged product, wherein the label is YP-3 and is used as a test sample 3.
The results of the packaged dietary supplement for monophagia or anorexia improving dietary supplements of this example are shown in Table 3:
TABLE 3 table of test sample 3(YP-3) product index test results
Figure BDA0001696329450000121
Figure BDA0001696329450000131
Example 4:
a complementary food nutrition supplement food for improving monophagia or anorexia is suitable for 12-36 months old, and comprises the following raw materials in percentage by weight:
40 parts of defatted yoghurt (dry matter is 22%), 25 parts of defatted milk powder, 10 parts of anhydrous cream, 10 parts of concentrated bovine whey protein powder, 4.4 parts of white granulated sugar, 2.0 parts of fructo-oligosaccharide, 2.0 parts of yeast beta-glucan, 1.0 part of apple powder, 0.8 part of mango powder, 1.0 part of fig powder, 1.6 parts of DHA, 0.7 part of composite mineral substance, 0.45 part of composite vitamin, 0.3 part of hawthorn, 0.3 part of endothelium corneum gigeriae galli, 0.2 part of malt, 0.15 part of Chinese yam and 0.05 part of animal bifidobacterium Bb-12 freeze-dried powder.
The defatted yoghurt is prepared by mixing the following components in percentage by weight: 20% of skimmed milk powder, 0.02% of streptococcus thermophilus, 0.01% of lactobacillus bulgaricus and 79.97% of purified water.
The composite mineral is prepared by mixing the following components in percentage by weight: 92% of calcium carbonate, 5% of ferrous sulfate and 3% of zinc sulfate.
The compound vitamin is prepared by mixing 0.15% of vitamin A acetate, 0.003% of cholecalciferol, 0.25% of thiamine hydrochloride, 0.2% of riboflavin, 22.447% of L-sodium ascorbate and 76.95% of choline chloride.
The complementary food nutrition supplement food for improving monophagia or anorexia is prepared by adopting a vacuum freeze drying process, and specifically comprises the following steps:
the method comprises the following steps: preparation of the defatted yogurt: dissolving skimmed milk powder in 4 times of 50 + -2 deg.C purified water at a predetermined ratio, pumping into a mixing tank, homogenizing (temperature 60-70 deg.C, pressure 20-25MP) and high temperature short time sterilizing (temperature 91 + -1 deg.C, 300s), pumping sterilized skimmed milk into a fermentation tank for fermenting (temperature 43 + -1 deg.C, 4-6h), turning over the tank, cooling (18-20 deg.C) and pasteurizing (75 + -1 deg.C, 25s) to obtain skimmed yogurt.
Step two: preparation of medicinal and edible congeners: pulverizing fructus crataegi, endothelium corneum Gigeriae Galli, fructus Hordei Germinatus, and rhizoma Dioscoreae at a predetermined ratio by use of a pulverizer, placing the pulverized raw materials in a container, adding 4 times of 65% ethanol, soaking, extracting for 2 times, mixing the ethanol extractive solutions, and concentrating until there is no alcohol smell; after ethanol is removed from the material residues, adding water with the weight 5 times of the material residues for soaking, decocting the soaking solution for 60min, and filtering to remove filter residues to obtain a decoction; mixing the concentrated ethanol extractive solution and the decoction, spray drying, and sieving with 60-80 mesh sieve to obtain medicinal and edible powder.
Step three: foaming: firstly, heating cream according to a preset proportion to 50 +/-2 ℃, fully melting the cream until the cream is fluid, pumping the mixture into a mixing tank, then adding the defatted goat milk powder into 4 times of purified water with the temperature of 50 +/-2 ℃ according to the preset proportion, fully dissolving the defatted goat milk powder, pumping the mixture into the mixing tank, adding white granulated sugar into the mixing tank according to the preset proportion, stirring the mixture for more than 30 minutes, and foaming the mixture to obtain a material I.
Step four: preparing materials: adding the defatted yogurt, the concentrated bovine whey protein powder, fructo-oligosaccharide, yeast beta-glucan, apple powder, mango powder, fig powder, medicinal and edible congeners, DHA, compound vitamins, compound mineral substances and bifidobacterium animalis Bb-12 freeze-dried powder into a mixing tank according to a predetermined proportion, mixing and stirring uniformly to obtain a material II.
Step five: pre-freezing and forming: homogenizing and refining the material II, extruding into a wafer shape or a cake shape meeting the requirements by using a fixed-opening machine, placing in an aluminum plate, preferably controlling the weight of each block to be 3 +/-0.1 g, quickly freezing the formed material in a refrigeration house at minus 30 +/-2 ℃ for more than 3 hours, and ensuring full freezing and hardening to obtain a material III.
Step six: sublimation drying, namely putting the material III into a vacuum freeze dryer, cooling the temperature of a freeze drying box plate layer and the product to minus 45 +/-1 ℃, then refrigerating a condenser, starting a vacuum pump when the temperature of the condenser is reduced to minus 40 +/-1 ℃, carrying out sublimation drying, and carrying out reciprocating circulation for 1-2 times at minus 30-20 ℃ through discontinuously heating the plate layer, so that more than 80% of free water contained in the material can be removed, and thus obtaining the material IV.
Step seven: secondary drying: and (3) performing reciprocating circulation for 2-3 times at the temperature of 0-30 ℃ by discontinuously controlling the heating plate layer to remove the residual free water and the structural water which is difficult to remove of the material IV. When the temperature of the product reaches 35 +/-1 ℃ and the vacuum degree of the drying oven reaches 6-7Pa, the product can be taken out of the drying oven, and more than 95 percent of water is removed to obtain the complementary food nutrition supplement.
The complementary food nutrition supplement food for improving monophagia or anorexia can be correspondingly packaged according to actual requirements, and specifically adopts the following steps: and filling nitrogen or nitrogen mixed with carbon dioxide in vacuum for modified atmosphere packaging to obtain a final packaged product, wherein the label is YP-4 and is used as a test sample 4.
The results of the packaged dietary supplement for monophagia or anorexia improving dietary supplements of this example are shown in Table 4:
TABLE 4 table of test sample 4(YP-4) product index test results
Figure BDA0001696329450000151
Figure BDA0001696329450000161
Two groups of comparative examples are set, wherein the first group of comparative examples does not contain probiotic freeze-dried powder, and the rest components are the same as those in example 1; the second comparative example contained no homology of drug and food, and the remaining components were the same as in example 3.
Comparative example 1: (lyophilized powder without probiotics)
40 parts of defatted yoghurt (dry matter is 20%), 22.5 parts of defatted milk powder, 12 parts of anhydrous cream, 10 parts of concentrated bovine whey protein powder, 5.45 parts of white granulated sugar, 4.0 parts of fructo-oligosaccharide, 1.8 parts of mango powder, 1.0 part of grape powder, 1.6 parts of DHA, 0.25 part of compound mineral, 0.4 part of compound vitamin, 0.3 part of hawthorn, 0.3 part of endothelium corneum gigeriae galli, 0.2 part of malt, 0.1 part of Chinese yam and 0.1 part of ginger.
The defatted cow yoghourt is prepared by mixing the following components in percentage by weight: 20% of skimmed milk powder, 0.02% of streptococcus thermophilus, 0.01% of lactobacillus bulgaricus and 79.97% of purified water.
The composite mineral is prepared by mixing the following components in percentage by weight: 80% of calcium carbonate, 12% of ferrous sulfate and 8% of zinc sulfate.
The compound vitamin is prepared by mixing 0.125% of vitamin A acetate, 0.003% of cholecalciferol, 0.25% of thiamine hydrochloride, 0.25% of riboflavin, 34.122% of L-sodium ascorbate and 65.25% of choline chloride by weight percentage.
Comparative example 2: (without homology of medicine and food)
40 parts of defatted goat milk (dry matter is 20%), 25 parts of defatted goat milk powder, 10 parts of anhydrous cream, 10 parts of concentrated goat whey protein powder, 5.4 parts of white granulated sugar, 4.0 parts of inulin, 1.8 parts of fig powder, 1.0 part of peach powder, 1.6 parts of DHA, 0.7 part of compound mineral, 0.45 part of compound vitamin, 0.03 part of freeze-dried powder of bifidobacterium lactis and 0.02 part of freeze-dried powder of lactobacillus rhamnosus.
The defatted goat milk is prepared by mixing the following components in percentage by weight: 20% of defatted goat milk powder, 0.02% of streptococcus thermophilus, 0.01% of lactobacillus bulgaricus and 79.97% of purified water.
The composite mineral is prepared by mixing the following components in percentage by weight: 92% of calcium carbonate, 5% of ferrous sulfate and 3% of zinc sulfate.
The compound vitamin is prepared by mixing 0.15% of vitamin A acetate, 0.003% of cholecalciferol, 0.25% of thiamine hydrochloride, 0.2% of riboflavin, 22.447% of L-sodium ascorbate and 76.95% of choline chloride.
Comparative examples 1 and 2 were prepared as above.
Clinical feeding trial: the following clinical trials describe the effect of a dietary supplement of the invention on improving the monophagia or anorexia in infants and young children:
350 infants with mild monophagia, monophagia or anorexia were collected and subjected to clinical feeding test, the age of each month was 6-24 months, and the infants were randomly divided into test group 1(YP-1), test group 2(YP-2), test group 3(YP-3), test group 4(YP-4) and control group 1 (comparative example 1), control group 2 (comparative example 2) and blank control group, each group had 50 animals, the blank control group was fed as usual, and the rest of the test group and control group were fed as usual, and the dietary supplements prepared in example 1, example 2, example 3, example 4 and comparative example 1 and comparative example 2 of the present invention were additionally fed twice a day, respectively. 10 g of complementary food nutrition supplement food is respectively eaten in the morning and the evening for 6 months. The results of the clinical feeding trial are shown in Table 5.
TABLE 5 comparison table of feeding effect in clinical feeding experiment
Figure BDA0001696329450000171
Figure BDA0001696329450000181
And (4) conclusion: from the above results, it can be seen that the clinical feeding test results of test group 1(YP-1), test group 2(YP-2), test group 3(YP-3), and test group 4(YP-1) are significantly better than those of the blank control group to which no nutritional supplement was added. Compared with a control group, the appetites of the babies are obviously increased by using the complementary food for improving the monophagia or the anorexia for intervening feeding, and the increase of the body weight in a reasonable range and a moderate increase are realized in the test period, so that the complementary food nutritional supplement plays an important role in improving the monophagia or the anorexia of the babies, provides reasonable and comprehensive nutritional support for the growth and development of the babies, and plays a role in preventing malnutrition. From the above results, it can be seen that the clinical feeding test results of the test group 1(YP-1) and the test group 3(YP-3) are better than those of the control group 1 and the control group 2 to which the formulas of comparative example 1 and comparative example 2 were added, and the clinical feeding test results of the control group 1 and the control group 2 to which the formulas of comparative example 1 and comparative example 2 were added are significantly better than those of the blank control group to which no nutritional supplement was added. Therefore, the complementary food nutritional supplement plays an important role in improving the picky eating, monophagia or anorexia of the baby through the synergistic effect of the components, provides reasonable and comprehensive nutritional support for the growth and development of the baby and plays a role in preventing malnutrition.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (6)

1. A complementary food nutritional supplement for improving monophagia or anorexia is characterized by comprising the following raw materials in percentage by weight: 35-50 parts of defatted yogurt, 15-25 parts of defatted milk powder, 5-15 parts of anhydrous cream, 5-15 parts of concentrated whey protein powder, 3-10 parts of white granulated sugar, 2.5-5 parts of dietary fiber, 2.0-5 parts of fruit powder, 0-5 parts of DHA, 0.1-2.0 parts of medicinal and edible congeners, 0.2-1.0 part of compound mineral, 0.2-1.0 part of compound vitamin and 0.05-1 part of probiotic freeze-dried powder; the defatted yogurt is defatted yogurt or defatted goat yogurt, and the dry matter content is 18-22%; the used fermentation strains of the skim yogurt are streptococcus thermophilus and lactobacillus bulgaricus;
the composite mineral includes: calcium carbonate, ferrous sulfate and zinc sulfate;
the probiotic freeze-dried powder is one or more of lactobacillus fermentum, lactobacillus reuteri, bifidobacterium animalis, bifidobacterium breve, bifidobacterium lactis and lactobacillus rhamnosus;
the medicinal and edible congeners are selected from one of the following combinations:
combination A: hawthorn, chicken's gizzard-membrane, malt, yam and ginger;
combination B: clove, tuckahoe, amomum fruit, sharpleaf galangal fruit, dark plum fruit and perilla;
and (3) combination C: hawthorn, fingered citron, white hyacinth bean, liquorice and ginger;
combination D: hawthorn fruit, chicken's gizzard-membrane, malt and Chinese yam.
2. The dietary supplement for improving monophagia or anorexia as claimed in claim 1, wherein the dietary fiber is one or more of fructo-oligosaccharide, galacto-oligosaccharide, inulin, and yeast β -glucan.
3. The dietary supplement of claim 1, wherein the fruit powder is one or more of grape powder, fig powder, mango powder, plum powder, peach powder and apple powder.
4. A method of making a dietary supplement for improving monophagia or anorexia according to any one of claims 1 to 3, comprising the steps of:
the method comprises the following steps: preparing the defatted yogurt;
step two: preparing medicinal and edible congee;
step three: foaming: firstly, heating anhydrous cream according to a preset proportion to 48-52 ℃, fully melting the anhydrous cream until the anhydrous cream is in a fluid state, pumping the mixture into a mixing tank, then adding skimmed milk powder into 3-5 times of purified water with the temperature of 48-52 ℃ according to the preset proportion, fully dissolving the mixture into the mixing tank of a pump, adding white granulated sugar into the mixing tank according to the preset proportion, stirring the mixture for more than 30 minutes, and foaming the mixture to obtain a material I;
step four: preparing materials: adding the defatted yogurt, the concentrated whey protein powder, the dietary fiber, the fruit powder, the medicinal and edible congeners, the compound vitamin, the compound mineral substance, the DHA and the probiotic freeze-dried powder into a mixing tank according to a predetermined proportion, and uniformly mixing and stirring to obtain a material II;
step five: pre-freezing and forming: homogenizing and refining the material II, extruding the material II into a disk shape or a cake shape by using a fixed-opening machine, placing the disk shape or the cake shape in an aluminum plate, and quickly freezing the molded material in a refrigeration house at the temperature of between 28 ℃ below zero and 32 ℃ below zero for more than 3 hours to obtain a material III;
step six: sublimation drying, namely putting the material III into a vacuum freeze dryer, cooling the plate layer and the product of the freeze dryer to-44-46 ℃, then refrigerating a condenser, starting a vacuum pump when the temperature of the condenser is reduced to-39-41 ℃ for sublimation drying, and performing reciprocating circulation for 1-2 times at-30-20 ℃ through an interrupted heating control plate layer to obtain a material IV;
step seven: secondary drying: the heating plate layer is discontinuously controlled to perform reciprocating circulation for 2-3 times at the temperature of 0-30 ℃, and residual free water and structural water which is difficult to remove in the material IV are removed to obtain the complementary food nutrition supplement;
step eight: packaging: and (3) performing modified atmosphere packaging on the obtained product by adopting vacuum nitrogen filling or mixed gas of nitrogen and carbon dioxide to obtain a final packaged product.
5. The method for preparing a dietary supplement for improving monophagia or anorexia as claimed in claim 4, wherein the preparation of the defatted yogurt in the first step comprises the following steps: dissolving skimmed milk powder in 3-5 times of 48-52 ℃ purified water according to a preset proportion, pumping the skimmed milk powder into a mixing tank, homogenizing, sterilizing at 90-92 ℃ for 290-310 s, pumping the sterilized skimmed milk into a fermentation tank, fermenting at 42-44 ℃ for 4-6h, turning over the tank at 18-20 ℃ for cooling, and pasteurizing at 74-76 ℃ for 22-28 s to obtain the skimmed yogurt.
6. The method for preparing a dietary supplement for improving monophagia or anorexia as claimed in claim 5, wherein the preparation of food homologues in step two comprises the following steps: crushing the medicinal and edible congeners according to a preset proportion by using a crusher, putting the crushed raw materials into a container, adding 60-80% ethanol with the weight being 3-5 times of the weight of the raw materials, soaking and extracting for 2 times, combining ethanol extract and concentrating until no alcohol smell exists; after ethanol in the material residues is volatilized, adding water with the weight 6-8 times of that of the raw materials for soaking, decocting the soaking solution for 30-60 min, filtering to remove the raw materials, and reserving the decoction; and mixing the concentrated alcohol extract and the concentrated decoction, performing spray drying on the mixture, and finally preparing the medicinal and edible congener by screening with a 60-80-mesh sieve.
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