Mateus, Marie-Louise,Hoebler, Pascaline,Auriou, Nicolas,Frankhauser, Peter
申请号：
ES11185618
公开号：
ES2621936T3
申请日:
2009.10.16
申请国别(地区):
ES
年份:
2017
代理人:
摘要：
Method for preparing a neutral non-gelled, enteral and storage stable liquid composition, which has an energy content between 110 kcal / 100 g and 200 kcal / 100 g and a total protein content between 8 g / 100 g and 13 g / 100 g between 90 g / l and 143 g / l, composed of 60-100% intact unhydrolyzed whey protein, which consists of: (a) mixing at least one source of whey protein with at least one source of carbohydrates, a source of lipids and emulsifier in water, at a temperature between 30 and 60 ° C, to form a first mixture； (b) adding to said first mixture at least one mineral, one vitamin, traces of an element and thickening agent and at least one additional ingredient, to form a second mixture； (c) adjust the pH of the second mixture between 6.5 and 7.5 by adding a base or acid suitable for food consumption, to obtain a neutral liquid composition that does not gel； (d) preheating said neutral, non-gelled liquid composition, at a temperature between 60 and 80 ° C； (e) subjecting said non-gelled neutral liquid composition to an ultra-high temperature treatment, using direct steam injection at a temperature in the range of 140-145 ° C for 7 seconds of residence time, to obtain a neutral liquid composition , non-gelled, stable to storage； (f) homogenizing said neutral, non-gelled, storage stable liquid composition, at a temperature in the range of 60-80 ° C and at a total pressure of 200 bars； (g) cooling said neutral, non-gelled, storage stable liquid composition to a temperature in the range of 20 ° C -35 ° C； and (h) transferring said non-gelled neutral liquid composition stable to storage to a sterilized container for enteral use.Método para elaborar una composición líquida neutra no gelificada, enteral y estable al almacenamiento, que tiene un contenido energético comprendido entre 110 kcal/100 g y 200 kcal/100 g y un contenido total de proteína comprendido entre 8 g/100 g y 13 g/100 g o entre 90 g/l y 143 g/l, compuesto por 60-100% de proteína de suero de lec
