High-protein low-sugar milk shake capable of improving memory and preparation method of high-protein low-sugar milk shake

Abstract

The invention provides high-protein low-sugar milk shake capable of improving memory and a preparation method of the high-protein low-sugar milk shake. The high-protein low-sugar milk shake comprises the following components: fresh milk, soybean protein isolate, dihydroquercetin powder, maltodextrin, resistant dextrin, ginseng powder, coconut milk powder, erythritol, multivitamins, mineral powder, folic acid, N-acetylneuraminic acid and peach gum. Compared with existing milkshake which is single in nutritional ingredient, the dihydroquercetin powder is formed by modifying dihydroquercetin through amino acid, biocompatibility and water solubility are obviously improved, and the dihydroquercetin milkshake has good free radical scavenging and anti-inflammatory effects and promotes growth of neurons. If the traditional Chinese medicine composition is used, the synthesis of acetylcholine in the brain is promoted, the neurotransmission effect is enhanced, and the memory is improved by cooperating with dihydroquercetin.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a high-protein, low-sugar milkshake for improving memory and a preparation method thereof. Background Art

[0002] Milkshake is a mixture of milk, fruit and other ingredients. The earliest milkshake appeared in Britain in 1855. The main ingredients included whiskey and eggs. It was not until 1922 that Ivan Coulson improved the formula by removing alcohol and adding milk and fruit to create milkshakes with flavors such as strawberry, banana and chocolate, which are very close to modern milkshakes. Since then, milkshakes have gradually become popular among the public.

[0005] Therefore, the related technology of developing a high-protein, low-sugar milkshake in the prior art still needs to be further improved. Summary of the invention

[0006] In view of this, the present invention proposes a high-protein, low-sugar milkshake for improving memory and a preparation method thereof, which solves the technical problem in the prior art that the milkshake has a single nutritional component, high calories, and low protein and cannot meet people's normal nutritional needs.

[0007] The technical solution of the present invention is achieved in this way:

[0008] In one aspect, the present invention provides a high-protein, low-sugar milkshake for improving memory, comprising the following ingredients:

[0009] Fresh milk, isolated soy protein, dihydroquercetin powder, maltodextrin, resistant dextrin, ginseng powder, coconut milk powder, erythritol, multivitamins, mineral powder, folic acid, N-acetylneuraminic acid and peach gum.

[0010] On the basis of this technical solution, it is further preferred that the following ingredients are included in weight: 80-90 parts of fresh milk, 15-27 parts of soy protein isolate, 0.7-0.9 parts of dihydroquercetin powder, 4-6 parts of maltodextrin, 5-7 parts of resistant dextrin, 1.5-2.5 parts of ginseng powder, 1.5-2 parts of coconut milk powder, 0.2-0.5 parts of erythritol, 2-4 parts of multivitamins, 0.6-1 parts of mineral powder, 0.002-0.006 parts of folic acid, 0.3-0.5 parts of N-acetylneuraminic acid and 1.5-3 parts of peach gum.

[0011] On the basis of this technical solution, further preferably, the dihydroquercetin powder is dihydroquercetin modified with amino acids.

[0012] On the basis of this technical solution, further preferably, the amino acid includes one of glutamic acid, glycine or cysteine.

[0013] On the basis of this technical solution, it is further preferred that the complex vitamin includes at least two of vitamin B6, vitamin B1, vitamin B2 or vitamin D3.

[0014] On the basis of this technical solution, further preferably, the mineral powder includes magnesium sulfate or calcium carbonate.

[0015] On the other hand, the present invention also provides a method for preparing the high-protein, low-sugar milkshake for improving memory according to the first aspect, comprising the following steps:

[0016] Weigh the fresh milk, purify the milk, and concentrate it;

[0017] Weigh the soy protein isolate, dihydroquercetin, maltodextrin, resistant dextrin, ginseng powder, coconut milk powder, erythritol, multivitamins, mineral powder, folic acid, N-acetylneuraminic acid and peach gum, shear and sieve; and mix with the concentrated fresh milk to obtain a mixture;

[0018] Add 45-50° C. water and stir evenly to obtain the high-protein, low-sugar milkshake for improving memory.

[0019] On the basis of this technical solution, more preferably, the method for preparing the dihydroquercetin powder comprises the following steps:

[0020] Weigh dihydroquercetin and dissolve it in ethanol. Add amino acids under alkaline conditions, react at 50-60° C. for 1-2 hours until a precipitate is generated, dissolve the precipitate, filter, and dry to obtain dihydroquercetin powder.

[0021] On the basis of this technical solution, more preferably, the mass ratio of dihydroquercetin to amino acid is 3.04:(0.61-1.47).

[0022] On the basis of this technical solution, more preferably, the alkaline condition comprises 0.04-0.08 g of sodium hydroxide dissolved in 1 mL of ethanol.

[0023] On the basis of this technical solution, it is further preferred that the sieving is to have a mesh size of 90-120.

[0024] The high-protein, low-sugar milkshake for improving memory and the preparation method thereof provided by the present invention have the following beneficial effects compared with the prior art:

[0025] The high-protein, low-sugar milkshake with balanced nutritional ingredients is prepared by selecting fresh milk, soy protein isolate, dihydroquercetin powder, maltodextrin, resistant dextrin, ginseng powder, coconut milk powder, erythritol, multivitamins, mineral powder, folic acid, N-acetylneuraminic acid and peach gum.

[0026] Among them, dihydroquercetin powder is prepared by modifying dihydroquercetin with amino acids. Compared with the existing dihydroquercetin, its biocompatibility and water solubility are significantly improved, and it has better free radical scavenging and anti-inflammatory effects, promotes neuron growth, and effectively improves memory. In addition, the addition of N-acetylneuraminic acid and peach gum promotes the synthesis of acetylcholine in the brain, enhances the effect of neurotransmission, and synergizes with dihydroquercetin to improve memory.

[0027] Existing milkshakes have a single nutritional component and many additives, which can easily cause problems such as high blood lipids and imbalance of microbial flora. Supplementing with vitamin B6, B1, B2 or D3 and multiple vitamins and mineral powders greatly enriches the types of nutritional components of milkshakes and also takes into account the balance of microbial flora.

[0028] The selected fresh milk concentrate is compounded with soy protein isolate, with a total protein content of over 40%. High protein can prolong the feeling of fullness, effectively reduce the body's hunger, avoid the problem of excessive intake of sugar and calories, and achieve a better fat-reducing effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0030] Figure 1 The scavenging effect of the dihydroquercetin powder prepared by the method of Example 1 of the present invention on hydroxyl free radicals. DETAILED DESCRIPTION

[0031] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0032] The invention provides a high-protein, low-sugar milkshake for improving memory and a preparation method thereof. Dihydroquercetin is modified with amino acids to improve water solubility and biocompatibility, and compatibility with N-acetylneuraminic acid and peach gum is also improved, thereby effectively improving memory. Fresh milk concentrate is compounded with soy protein isolate, and the total protein content exceeds 40%. High protein can prolong satiety, effectively reduce hunger, effectively avoid the problem of excessive sugar and calorie intake, and better achieve the effect of fat reduction.

[0033] Example 1

[0034] A high-protein, low-sugar shake to improve memory, including the following ingredients:

[0035] 80g fresh milk, 15g soy protein isolate, 0.7g dihydroquercetin powder, 4g maltodextrin, 5g resistant dextrin, 1.5g ginseng powder, 1.5g coconut milk powder, 0.2g erythritol, 2g multivitamins, 0.6g mineral powder, 0.002g folic acid, 0.3g N-acetylneuraminic acid and 1.5g peach gum.

[0036] In this embodiment, specifically, the dihydroquercetin powder is dihydroquercetin modified by amino acids.

[0037] In this embodiment, specifically, the amino acid is glutamic acid.

[0038] In this embodiment, specifically, the vitamin complex includes vitamin B6 and vitamin B1.

[0039] In this embodiment, specifically, the mineral powder includes magnesium sulfate.

[0040] In this embodiment, specifically, the method for preparing the high-protein, low-sugar milkshake for improving memory comprises the following steps:

[0041] Weigh the fresh milk, purify the milk, and concentrate it;

[0042] Weigh the soy protein isolate, dihydroquercetin powder, maltodextrin, resistant dextrin, ginseng powder, coconut milk powder, erythritol, multivitamins, mineral powder, folic acid, N-acetylneuraminic acid and peach gum, shear and sieve; and mix with the concentrated fresh milk to obtain a mixture;

[0043] Add 45° C. water and stir evenly to obtain the high-protein, low-sugar milkshake for improving memory.

[0044] More specifically, the sieving is to 90 meshes.

[0045] More specifically, the preparation method of dihydroquercetin powder comprises the following steps:

[0046] Weigh dihydroquercetin and dissolve it in ethanol. Add glutamic acid under alkaline conditions and react at 50° C. for 2 h until a precipitate is formed. Dissolve the precipitate, filter it, and dry it to obtain dihydroquercetin powder.

[0047] More specifically, the mass ratio of dihydroquercetin to glutamic acid is 3.04:1.47.

[0048] More specifically, the alkaline condition includes 0.08 g of sodium hydroxide dissolved in 1 mL of ethanol.

[0049] Prepare and weigh 1 mg of dihydroquercetin powder sample according to the above method, dissolve it in water, and dilute it to a 10 mL volumetric flask. Dilute the sample solutions of different concentrations with water. Prepare three groups of solutions in parallel, add 0.012 mmol of ferric sulfate solution, hydrogen peroxide and salicylic acid solution respectively, shake well, let stand for 1 hour, test the absorbance at 510 nm, and calculate the clearance rate.

[0050] result, Figure 1 This is the scavenging effect of the dihydroquercetin powder prepared by the method of the embodiment of the present invention on hydroxyl radicals. It can be seen that the dihydroquercetin powder obtained in this embodiment has a good free radical scavenging ability.

[0051] Example 2

[0052] A high-protein, low-sugar shake to improve memory, including the following ingredients:

[0053] 90g fresh milk, 27g soy protein isolate, 0.9g dihydroquercetin powder, 6g maltodextrin, 7g resistant dextrin, 2.5g ginseng powder, 2g coconut milk powder, 0.5g erythritol, 4g multivitamins, 1g mineral powder, 0.006g folic acid, 0.5g N-acetylneuraminic acid and 3g peach gum.

[0054] In this embodiment, specifically, the dihydroquercetin powder is dihydroquercetin modified by amino acids.

[0055] In this embodiment, specifically, the amino acid is glycine.

[0056] In this embodiment, specifically, the vitamin complex includes vitamin B6, vitamin B2, and vitamin D3.

[0057] In this embodiment, specifically, the mineral powder includes calcium carbonate.

[0058] In this embodiment, specifically, the method for preparing the high-protein, low-sugar milkshake for improving memory comprises the following steps:

[0059] Weigh the fresh milk, purify the milk, and concentrate it;

[0060] Weigh the soy protein isolate, dihydroquercetin powder, maltodextrin, resistant dextrin, ginseng powder, coconut milk powder, erythritol, multivitamins, mineral powder, folic acid, N-acetylneuraminic acid and peach gum, shear and sieve; and mix with the concentrated fresh milk to obtain a mixture;

[0061] Add 50° C. water and stir evenly to obtain the high-protein, low-sugar milkshake for improving memory.

[0062] More specifically, the sieving is to 120 mesh.

[0063] More specifically, the preparation method of dihydroquercetin powder comprises the following steps:

[0064] Weigh dihydroquercetin and dissolve it in ethanol. Add glycine under alkaline conditions and react at 60° C. for 1 h until a precipitate is formed. Dissolve the precipitate, filter it, and dry it to obtain dihydroquercetin powder.

[0065] More specifically, the mass ratio of dihydroquercetin to glycine is 3.04:0.75.

[0066] More specifically, the alkaline condition includes 0.08 g of sodium hydroxide dissolved in 1 mL of ethanol.

[0067] Example 3

[0068] A high-protein, low-sugar shake to improve memory, including the following ingredients:

[0069] 85g fresh milk, 22g soy protein isolate, 0.8g dihydroquercetin powder, 5g maltodextrin, 6g resistant dextrin, 2g ginseng powder, 1.8g coconut milk powder, 0.4g erythritol, 3g multivitamins, 0.8g mineral powder, 0.004g folic acid, 0.4g N-acetylneuraminic acid and 2g peach gum.

[0070] In this embodiment, specifically, the dihydroquercetin powder is dihydroquercetin modified by amino acids.

[0071] In this embodiment, specifically, the amino acid includes cysteine.

[0072] In this embodiment, specifically, the vitamin complex includes vitamin B2 and vitamin D3.

[0073] In this embodiment, specifically, the mineral powder includes magnesium sulfate.

[0074] In this embodiment, specifically, the method for preparing the high-protein, low-sugar milkshake for improving memory comprises the following steps:

[0075] Weigh the fresh milk, purify the milk, and concentrate it;

[0076] Weigh the soy protein isolate, dihydroquercetin powder, maltodextrin, resistant dextrin, ginseng powder, coconut milk powder, erythritol, multivitamins, mineral powder, folic acid, N-acetylneuraminic acid and peach gum, shear and sieve; and mix with the concentrated fresh milk to obtain a mixture;

[0077] Add 48° C. water and stir evenly to obtain the high-protein, low-sugar milkshake for improving memory.

[0078] More specifically, the sieving is to 100 mesh.

[0079] More specifically, the preparation method of dihydroquercetin powder comprises the following steps:

[0080] Weigh dihydroquercetin and dissolve it in ethanol. Add cysteine ​​under alkaline conditions and react at 55° C. for 1.5 h until a precipitate is formed. Dissolve the precipitate, filter it, and dry it to obtain dihydroquercetin powder.

[0081] More specifically, the mass ratio of dihydroquercetin to cysteine ​​is 3.04:0.61.

[0082] More specifically, the alkaline condition includes 0.08 g of sodium hydroxide dissolved in 1 mL of ethanol.

[0083] Example 4

[0084] A high-protein, low-sugar shake to improve memory, including the following ingredients:

[0085] 88g fresh milk, 20g soy protein isolate, 0.9g dihydroquercetin powder, 5.2g maltodextrin, 5.5g resistant dextrin, 2.3g ginseng powder, 1.7g coconut milk powder, 0.4g erythritol, 3.2g multivitamins, 0.9g mineral powder, 0.003g folic acid, 0.4g N-acetylneuraminic acid and 1.8g peach gum.

[0086] In this embodiment, specifically, the dihydroquercetin powder is dihydroquercetin modified by amino acids.

[0087] In this embodiment, specifically, the amino acid is glutamic acid.

[0088] In this embodiment, specifically, the vitamin complex includes vitamin B1, vitamin B2, and vitamin D3.

[0089] In this embodiment, specifically, the mineral powder includes calcium carbonate.

[0090] In this embodiment, specifically, the method for preparing the high-protein, low-sugar milkshake for improving memory comprises the following steps:

[0091] Weigh the fresh milk, purify the milk, and concentrate it;

[0092] Weigh the soy protein isolate, dihydroquercetin powder, maltodextrin, resistant dextrin, ginseng powder, coconut milk powder, erythritol, multivitamins, mineral powder, folic acid, N-acetylneuraminic acid and peach gum, shear and sieve; and mix with the concentrated fresh milk to obtain a mixture;

[0093] Add 50° C. water and stir evenly to obtain the high-protein, low-sugar milkshake for improving memory.

[0094] More specifically, the sieving is to 100 mesh.

[0095] More specifically, the preparation method of dihydroquercetin powder comprises the following steps:

[0096] Weigh dihydroquercetin and dissolve it in ethanol. Add glutamic acid under alkaline conditions and react at 55° C. for 1.5 h until a precipitate is formed. Dissolve the precipitate, filter it, and dry it to obtain dihydroquercetin powder.

[0097] More specifically, the mass ratio of dihydroquercetin to glutamic acid is 3.04:1.47.

[0098] More specifically, the alkaline condition includes 0.04 g of sodium hydroxide dissolved in 1 mL of ethanol.

[0099] Comparative Example 1

[0100] A milkshake, which is different from Example 1 in that the dihydroquercetin powder in the ingredients is not modified with amino acids.

[0101] Comparative Example 2

[0102] A milkshake, which is different from that of Example 2 in that it does not contain N-acetylneuraminic acid and peach gum.

[0103] Comparative Example 3

[0104] A milkshake, which is different from that of Example 3 in that the ingredients do not include soy protein isolate.

[0105] Comparative Example 4

[0106] A milkshake, which is different from the one in Example 4 in that the ingredients do not include ginseng powder, coconut milk powder and mineral powder.

[0107] If each single component in the milkshake has the effect of improving memory, then the more the component is used, the better the effect of the composition in improving memory. However, this is not actually the case. After a large number of experiments, the inventors have found that there is an optimal dosage ratio between the components in the milkshake, and it is not the case that the more a single component is used, the better. This is because the components in the composition are not simply additive, but have an interactive effect and a synergistic effect.

[0108] Weigh 5 ml of each of the milkshakes of the above embodiment and the comparative example, and test the nutritional components thereof with reference to the relevant standards of CNSS002-2018, GB5009.5 and 5009.168. The test results are shown in Table 1.

[0109] In addition, 240 subjects were recruited for memory test, including 102 males and 138 females with an average age of 34.5 years old. The occupational distribution included 122 white-collar workers, 97 students, 20 manual workers, and 1 other occupation. They were divided into two groups, 120 people in the embodiment group and the comparison group. The average age of the embodiment group was 34.1 years old, and the average age of the comparison group was 34.8 years old. All of them had some memory loss recently, and the participants were informed and agreed to the test.

[0110] The milkshakes obtained from Examples 1-4 and Comparative Examples 1-4 were assembled and given to the Example group and the Comparative Example group for drinking, once in the morning and once in the evening after meals every day for 4 months. The test was then conducted using a numerical scoring method to evaluate the effect, with scores of 1 to 5 representing memory improvement, respectively: 0, adverse reactions or memory loss; 1, no significant improvement; 2, slight improvement, with the basic information of the past week clearly remembered, with stagnation in expression; 3, significant improvement, with the basic information of the past 2 weeks clearly remembered, and the expression was basically normal; 4, good improvement, with the basic information of the past 4 weeks clearly remembered, and the expression was normal; 5, excellent improvement, with the basic information of the past 4 weeks clearly remembered, and the expression was clear and fluent; measurements were taken before and after grouping, and the average value was taken.

[0111] Table 1 Main nutritional components of each embodiment and comparative example

[0112]

[0113]

[0114] Table 2 Memory test of each embodiment and comparative example

[0115] Rating before grouping (points) Scoring after grouping (points) Description Example 1 2.11 4.12 Clear and fluent expression Example 2 2.15 3.94 Clear and fluent expression Example 3 2.13 3.84 Clear and fluent expression Example 4 2.18 3.95 Clear and fluent expression Comparative Example 1 2.14 2.51 There is a pause in expression Comparative Example 2 2.19 2.40 There is a pause in expression Comparative Example 3 2.20 2.68 The description is basically normal Comparative Example 4 2.17 2.72 The description is basically normal

[0116] As can be seen from Table 1, when dihydroquercetin is not modified with amino acids, or when soy protein isolate or ginseng powder, coconut milk powder, mineral powder, peach gum and other ingredients are not added, the nutritional components of the milkshakes of Examples 1-4 are significantly better than those of Comparative Examples 1-4. As can be seen from Table 2, the score differences between the examples are not obvious, and there is no statistical difference, but they are significantly better than the comparative examples, indicating that the memory improvement of the examples is significantly better than that of the comparative examples.

[0117] In summary, the present invention provides a high-protein, low-sugar milkshake for improving memory and a preparation method thereof. Through good matching between the various components, a milkshake with high protein, low sugar and balanced nutritional ingredients is obtained, which can effectively improve memory and avoid problems that affect health such as high fat and obesity.

[0118] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A high-protein, low-sugar milkshake for improving memory, characterized in that: Includes the following ingredients: fresh milk, isolated soy protein, dihydroquercetin powder, maltodextrin, resistant dextrin, ginseng powder, coconut milk powder, erythritol, multivitamins, mineral powder, folic acid, N-acetylneuraminic acid, and peach gum.

2. The high-protein, low-sugar milkshake for improving memory according to claim 1, characterized in that: The invention comprises the following ingredients in parts by weight: 80-90 parts of fresh milk, 15-27 parts of isolated soy protein, 0.7-0.9 parts of dihydroquercetin powder, 4-6 parts of maltodextrin, 5-7 parts of resistant dextrin, 1.5-2.5 parts of ginseng powder, 1.5-2 parts of coconut milk powder, 0.2-0.5 parts of erythritol, 2-4 parts of multivitamins, 0.6-1 parts of mineral powder, 0.002-0.006 parts of folic acid, 0.3-0.5 parts of N-acetylneuraminic acid and 1.5-3 parts of peach gum.

3. The high-protein, low-sugar milkshake for improving memory according to claim 1, characterized in that: The dihydroquercetin powder is obtained by modifying dihydroquercetin with amino acids.

4. The high-protein, low-sugar milkshake for improving memory according to claim 3, characterized in that: The amino acid includes one of glutamic acid, glycine or cysteine.

5. The high-protein, low-sugar milkshake for improving memory according to claim 1, characterized in that: The vitamin complex includes at least two of vitamin B6, vitamin B1, vitamin B2 or vitamin D3.

6. The high-protein, low-sugar milkshake for improving memory according to claim 1, characterized in that: The mineral powder includes magnesium sulfate or calcium carbonate.

7. The method for preparing the high-protein, low-sugar milkshake for improving memory according to any one of claims 1 to 6, characterized in that: The following steps are involved: Weigh the fresh milk, purify the milk, and concentrate it; Weigh the soy protein isolate, dihydroquercetin, maltodextrin, resistant dextrin, ginseng powder, coconut milk powder, erythritol, multivitamins, mineral powder, folic acid, N-acetylneuraminic acid and peach gum, shear and sieve; and mix with the concentrated fresh milk to obtain a mixture; Add 45-50° C. water and stir evenly to obtain the high-protein, low-sugar milkshake for improving memory.

8. The method for preparing the high-protein, low-sugar milkshake for improving memory according to claim 7, characterized in that: The preparation method of the dihydroquercetin powder comprises the following steps: Weigh dihydroquercetin and dissolve it in ethanol. Add amino acids under alkaline conditions, react at 50-60° C. for 1-2 hours until a precipitate is generated, dissolve the precipitate, filter, and dry to obtain dihydroquercetin powder.

9. The method for preparing the high-protein, low-sugar milkshake for improving memory according to claim 8, characterized in that: The mass ratio of dihydroquercetin to amino acid is 3.04:(0.61-1.47).

10. The method for preparing the high-protein, low-sugar milkshake for improving memory according to claim 7, characterized in that: The alkaline condition includes 0.04-0.08 g of sodium hydroxide dissolved in 1 mL of ethanol.

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