Weight-reducing and blood-sugar-reducing meal replacement powder for increasing satiety and preparation method thereof

Abstract

The invention discloses weight-reducing and blood-sugar-reducing meal replacement powder for increasing satiety and a preparation method thereof, and belongs to the technical field of meal replacement powder. Comprising resistant starch, bio-enzyme modified whey protein concentrate, bio-enzyme modified soybean protein isolate, bio-enzyme modified white kidney bean hydrolyzed protein, oat fiber powder, nano emulsion milk powder, mogroside, chitosan, inulin, konjac powder, pumpkin seed powder, a cactus extract, a griffonia simplicifolia seed extract and a Chinese waxgourd peel extract. Through the synergistic effect of multiple components and multiple processes, the obvious effects of satiety, weight loss and blood sugar reduction are achieved. 5-hydroxytryptophan in the griffonia seed extract can regulate satiety center and delay hunger sensation; dietary fibers such as the resistant starch and the inulin absorb water and swell in intestinal tracts to form high-viscosity gel, so that the satiety is further enhanced, and the eating frequency and the eating amount are reduced. A low-calorie and high-protein formula is combined with components such as tartronic acid in the Chinese waxgourd peel extract and the cactus extract, so that fat catabolism is accelerated, and fat synthesis is inhibited.

Description

Technical Field

[0001] The present invention relates to the technical field of meal replacement powders, and in particular to a weight-reducing and blood sugar-lowering meal replacement powder capable of increasing satiety and a preparation method thereof. Background Art

[0002] With rising living standards, obesity is becoming an increasingly serious problem. Obesity not only affects people's appearance but is also closely linked to the development of numerous chronic diseases, such as hypertension, hyperlipidemia, coronary heart disease, and diabetes. For people living in today's fast-paced lives, exercise is often difficult to maintain due to time and energy constraints. Therefore, many people choose to lose weight through dietary restrictions, and meal replacement powders are a popular and convenient way to lose weight.

[0003] There are a wide variety of meal replacement powders on the market, but some common issues exist. Some, in pursuit of low calories, excessively reduce nutritional content, leading to malnutrition with long-term consumption and failing to meet the body's basic daily needs for protein, vitamins, minerals, and other nutrients. For example, many meal replacement powders based solely on dietary fiber, while providing a certain degree of satiety, lack key nutrients like protein and B vitamins. Long-term consumption can lead to fatigue, decreased immunity, and other problems.

[0004] Furthermore, existing meal replacement powders also have flaws in their preparation processes. For example, some preparation methods simply mix the raw materials without pre-treating them, resulting in poor solubility, stability, reconstitution, and a rough taste, which affects the consumer experience.

[0005] Based on this, the present invention designs a weight-loss and blood sugar-lowering meal replacement powder that increases satiety and a preparation method thereof to solve the above problems. Summary of the Invention

[0006] In view of the above-mentioned shortcomings of the prior art, the present invention provides a weight-loss and blood sugar-lowering meal replacement powder that increases satiety, comprising the following components:

[0007] 15-30 parts of resistant starch, 10-20 parts of enzyme-modified concentrated whey protein, 8-15 parts of enzyme-modified soy protein isolate, 3-8 parts of enzyme-modified white kidney bean hydrolyzed protein, 12-20 parts of oat fiber powder, 5-10 parts of nano-emulsified milk powder, 0.1-0.5 parts of mogroside, 1-3 parts of chitosan, 8-15 parts of inulin, 5-10 parts of konjac flour, 3-6 parts of pumpkin seed powder, 1-3 parts of cactus extract, 0.5-2 parts of Griffonia suffruticosa seed extract, and 2-5 parts of wax gourd peel extract.

[0008] A method for preparing the weight-loss and blood sugar-lowering meal replacement powder for increasing satiety comprises the following steps:

[0009] S1. Extract Griffonia simplicifolia seed extract;

[0010] Low temperature grinding: Use liquid nitrogen to freeze the Ghana seeds, and use a low temperature grinder to grind them into Ghana seed powder;

[0011] Enzyme-assisted pretreatment: the crushed Ghana seed powder is mixed with water to prepare a suspension, and complex enzymes are added for enzymatic hydrolysis;

[0012] Improved hydrothermal reflux extraction method: The pretreated Griffonia simplicifolia seed suspension was subjected to countercurrent extraction to obtain the extract;

[0013] Ultrasonic-microwave synergistic extraction: add surfactant to the extract and transfer the extract to an ultrasonic-microwave synergistic extraction instrument for processing;

[0014] Ultrafiltration membrane separation;

[0015] Macroporous adsorption resin column chromatography purification: the ultrafiltration extract is passed through the resin column, the resin column is rinsed with deionized water, eluted with ethanol solution, and the eluate is collected;

[0016] Griffonia simplicifolia seed extract was obtained by vacuum concentration and spray drying;

[0017] S2. Biological enzyme directional modification;

[0018] The white kidney bean hydrolyzed protein, concentrated whey protein and soy protein isolate are prepared into a solution, the pH is adjusted, a complex enzyme is added, and an enzymatic hydrolysis reaction is performed to obtain enzyme-modified white kidney bean hydrolyzed protein, concentrated whey protein and soy protein isolate;

[0019] S3. Nanoemulsified milk powder;

[0020] The milk powder is mixed with water, a composite emulsifier is added, high-speed shear emulsification is performed, and high-pressure homogenization is performed to obtain nano-emulsified milk powder;

[0021] S4. Gradient mixing;

[0022] Premixing resistant starch, oat fiber powder, inulin, konjac flour, and pumpkin seed powder, heating the mixture, adding Griffonia suffruticosa seed extract, cactus extract, wax gourd peel extract, mogroside, chitosan, enzyme-modified white kidney bean hydrolyzed protein, whey protein concentrate, and soy protein isolate, and accelerating the mixing; cooling the mixture, adding nano-emulsified milk powder, and mixing to obtain a mixture;

[0023] S5. Pulsed electric field drying was used to obtain a weight-loss and sugar-lowering meal replacement powder that increases satiety.

[0024] Furthermore, the improved hydrothermal reflux extraction method has the following specific steps: transferring the pretreated Ghana seed suspension to an extraction tank equipped with a stirring device, obtaining the extract by countercurrent extraction, setting the extraction temperature to 85-90°C, the ratio of water to Ghana seed powder to 10-15L:1kg, the stirring speed to 100-150r / min, and the extraction time to 2-3h.

[0025] Furthermore, the ultrasonic-microwave synergistic extraction step is specifically as follows: adding 0.5-1.0% of the volume of the extract by volume of Tween 20, transferring the extract to an ultrasonic-microwave synergistic extraction instrument, with an ultrasonic power of 200-300W, a microwave power of 100-200W, and a processing time of 10-15min.

[0026] Furthermore, the ultrafiltration membrane separation step is specifically as follows: filtering the extract through an ultrafiltration membrane with a pore size of 0.01-0.1 μm, and controlling the ultrafiltration pressure at 0.1-0.3 MPa.

[0027] Furthermore, the macroporous adsorption resin column chromatography purification step is specifically as follows: a macroporous adsorption resin is selected to be filled into a resin column, the ultrafiltered extract is passed through the resin column at a flow rate of 0.5-1.0 BV / h, the resin column is rinsed with deionized water until the effluent is colorless, and eluted with an ethanol solution with a volume fraction of 10-30% at an elution flow rate of 0.8-1.2 BV / h, and the eluate is collected.

[0028] Furthermore, S2 is specifically as follows: a composite enzyme is prepared according to a mass ratio of alkaline protease to flavor protease of 1:0.5-1.5, white kidney bean hydrolyzed protein, concentrated whey protein and soy protein isolate are prepared into a 5-15wt% solution, the pH is adjusted to 7.5-9.0, the temperature is controlled at 40-60°C, 0.1-1.0% of the protein mass of the composite enzyme is added, and an enzymatic hydrolysis reaction is carried out for 1-3 hours to obtain bio-enzyme-modified white kidney bean hydrolyzed protein, concentrated whey protein and soy protein isolate.

[0029] Furthermore, S3 is specifically as follows: milk powder and water are mixed in a mass ratio of 1:3-7, a composite emulsifier accounting for 0.5-2.0% of the mass of the mixture is added, and emulsification is carried out in a high-speed shear emulsifier at a speed of 10000-20000 r / min for 5-15 minutes, and homogenization is carried out 2-4 times by a high-pressure nano homogenizer at a pressure of 50-100 MPa to obtain nano-emulsified milk powder.

[0030] Furthermore, S4 is specifically as follows: at 20-30°C, resistant starch, oat fiber powder, inulin, konjac flour, and pumpkin seed powder are added to a stirring kettle, and pre-mixed at a speed of 50-100 r / min for 5-10 minutes; the temperature is slowly raised to 35-45°C at a speed of 6-10°C / h, Griffonia seed extract, cactus extract, wax gourd peel extract, mogroside, chitosan, enzyme-modified white kidney bean hydrolyzed protein, concentrated whey protein, and soy protein isolate are added, the mixing speed is increased to 100-150 r / min, and mixed for 10-20 minutes; the temperature is lowered to 25-35°C at a speed of 1-2°C / min, nano-emulsified milk powder is added, and mixed at a speed of 80-120 r / min for 5-10 minutes to obtain a mixture.

[0031] Furthermore, S5 is specifically as follows: placing the mixture in a pulsed electric field dryer with an electric field strength of 10-30 kV / cm, a pulse frequency of 100-500 Hz, a pulse width of 1-10 ms, a drying temperature of 40-60°C, and a vacuum degree of 0.01-0.05 MPa, and drying to obtain a weight-loss and sugar-lowering meal replacement powder that increases satiety.

[0032] Compared with the prior art, the present invention has the following beneficial effects:

[0033] 1. When extracting Griffonia simplicifolia seed extract, the present invention rapidly reduces the seeds to a brittle state at extremely low temperatures. Grinding at this point maximizes the activity of the active ingredients within, preventing decomposition or denaturation of the ingredients caused by the heat generated by conventional pulverization. The enzymatic hydrolysis-assisted pretreatment step, with the addition of a complex enzyme and precise control of pH and temperature, specifically disrupts the cell wall and other structures of the Griffonia simplicifolia seed, facilitating the dissolution of the active ingredients while removing impurities that could affect subsequent extraction and product quality.

[0034] The improved hydrothermal reflux extraction method combined with the countercurrent extraction method not only improves the extraction efficiency, but also ensures the adequacy of the extraction. Ultrasonic-microwave synergistic extraction further enhances this process. Through the cavitation effect of ultrasound and the thermal effect of microwaves, the molecular movement in the extract is made more intense, allowing the effective ingredients to be separated from the raw materials more quickly and completely. Ultrafiltration membrane separation uses ultrafiltration membranes with specific pore sizes to accurately intercept large molecular impurities, allowing only small molecular effective ingredients and part of the solvent that meet the requirements to pass through, greatly improving the purity of the extract. Macroporous adsorption resin column chromatography purification, with the help of the specific adsorption capacity of macroporous adsorption resin for the target component, further removes residual small molecular impurities, making the final Ghana seed extract extremely pure.

[0035] The high purity of the active ingredients ensures the stability and reliability of the product's efficacy, allowing consumers to consistently achieve the desired results. The removal of impurities significantly improves the meal replacement powder's solubility, allowing it to disperse more quickly and evenly in water during mixing, forming a uniform and stable solution. This avoids precipitation and clumping, optimizing the mixing experience. Good solubility and stability also facilitate the body's absorption of nutrients, allowing the meal replacement powder to better realize its nutritional value.

[0036] 2. The present invention uses composite biological enzymes for targeted modification of white kidney bean protein hydrolysate, whey protein concentrate and soy protein isolate, which has multiple far-reaching effects. From a nutritional point of view, the alkaline protease and flavor protease in the composite enzyme work synergistically in a specific proportion, which can moderately cut the peptide bonds in the protein molecules and degrade the large molecular proteins into small molecular peptides that are more easily absorbed by the human body. This not only increases the content of absorbable protein in the meal replacement powder, but also improves the digestion and absorption characteristics of the protein. Some protein structures that were originally difficult to be acted upon by human digestive enzymes become easier to be recognized and decomposed by digestive enzymes in the gastrointestinal tract after being modified by biological enzymes, thereby improving the bioavailability of the protein.

[0037] In terms of functional properties, the modification process alters the colloidal properties of the protein. This structural change in the protein molecules improves its dispersion in solution, allowing it to form a more stable colloidal system with other ingredients. This ensures that the meal replacement powder maintains excellent fluidity and uniformity after mixing, preventing stratification and sedimentation, further enhancing product stability and the overall eating experience.

[0038] 3. The nanoemulsified milk powder process of the present invention plays a key role in improving the quality of meal replacement powder. In this process, milk powder is mixed with water and a composite emulsifier is added. Through the strong stirring of a high-speed shear emulsifier and multiple homogenization treatments in a high-pressure nano-homogenizer, the milk powder particles are dispersed into tiny nano-scale droplets. These nano-scale droplets have a large specific surface area and can contact and dissolve in water more quickly and fully than traditional milk powder particles, thereby significantly improving the solubility of the meal replacement powder.

[0039] At the same time, the nanoemulsification process also has a positive impact on nutrients such as protein and calcium. For protein, the nanoscale dispersion state changes the environment around the protein molecules, allowing their surface active sites to be more fully exposed, which is conducive to the human digestive enzymes binding to them and digesting and decomposing them, thereby improving the digestion and absorption efficiency of protein. For calcium, nanoemulsification makes the distribution of calcium in the system more uniform and changes the form of calcium, making it easier for the human body to absorb and utilize. In addition, the nano-emulsified milk powder plays a role similar to that of an emulsifier in the system, which can stabilize the dispersion state of other ingredients and further enhance the overall stability and uniformity of the meal replacement powder.

[0040] 4. The present invention has important significance for controlling the temperature and stirring speed in stages during the gradient mixing process. In the low-temperature stage, fiber components such as resistant starch and oat fiber powder are first pre-mixed. At this time, the lower temperature and slower stirring speed are conducive to these components forming a loose and stable structural framework, which provides a basis for the uniform distribution of other subsequent components. As the temperature gradually rises, ingredients such as Ghana seed extract and protein are added and the stirring speed is increased. The higher temperature can promote molecular motion, enhance the interaction between different components, and make them better blend together. In the final low-temperature stage, nano-emulsified milk powder is added and the stirring speed is adjusted. The low-temperature environment can avoid damaging the structure of the nano-emulsified milk powder, ensure its nano-scale dispersion state and functional characteristics, and the appropriate stirring speed can make the nano-emulsified milk powder evenly dispersed in the entire system, fully mixed with other ingredients, and achieve synergistic effects between the ingredients.

[0041] The pulsed electric field drying process optimizes the quality of meal replacement powder in many ways. Under the action of the electric field, the water molecules inside the material are driven by the electric field force, migrating faster and being able to detach from the material more quickly, thereby greatly shortening the drying time. At the same time, the pulsed electric field can affect the microstructure of the material, causing the meal replacement powder to form a porous and loose structure. This structure not only helps to improve the fluidity of the product, making it smoother during packaging, transportation and dispensing, but also significantly improves its dispensability. The porous structure increases the contact area between the meal replacement powder and water, allowing water to penetrate more quickly into the powder during dispensing, achieving rapid dissolution and forming a uniform solution, which enhances the consumer's eating experience. Moreover, pulsed electric field drying is carried out at a relatively low temperature, which can effectively avoid the damage to nutrients caused by high temperature, retain the nutrients and bioactive substances in the meal replacement powder to the greatest extent, and ensure the nutritional value of the product.

[0042] 5. The present invention achieves significant satiety, weight loss and blood sugar lowering effects through the synergistic effect of multiple components and multiple processes. 5-Hydroxytryptophan in Ghana seed extract can regulate the satiety center and delay the onset of hunger; dietary fibers such as resistant starch and inulin absorb water and swell in the intestine to form a high-viscosity gel, further enhancing satiety and reducing the frequency and amount of food eaten. The modified white kidney bean hydrolyzed protein enhances the activity of α-amylase inhibitors, effectively blocking the decomposition and absorption of starch and reducing postprandial blood sugar peaks; at the same time, the low-calorie, high-protein formula is combined with ingredients such as malic acid in wax gourd peel extract and cactus extract to accelerate fat decomposition and metabolism and inhibit fat synthesis. In addition, nano-emulsified milk powder works synergistically with dietary fiber to delay the absorption of fat and sugar, and the porous structure formed by pulsed electric field drying further slows down the rate of nutrient release. A multi-pronged approach is used to achieve calorie intake control, stable blood sugar regulation and scientific weight management, meeting the multiple health needs of consumers in the process of weight loss. DETAILED DESCRIPTION

[0043] To make the purpose, technical solutions, and advantages of the embodiments of the present invention more clear, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with 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 making creative efforts are within the scope of protection of the present invention.

[0044] Example 1: This example provides a method for preparing a weight-loss and blood sugar-lowering meal replacement powder that increases satiety, comprising the following steps:

[0045] S1. Extract Griffonia simplicifolia seed extract;

[0046] Low temperature grinding: liquid nitrogen is used to freeze the Ghana seeds, so that the temperature drops rapidly to -180°C. In the low temperature brittle state, the seeds are ground using a low temperature grinder with a speed controlled at 10,000 r / min and a grinding time of 5 minutes, until the Ghana seeds are ground into fine powder with a particle size of 50 μm.

[0047] Low-temperature grinding can prevent the heat generated during the grinding process from destroying heat-sensitive nutrients in Griffonia seeds, such as 5-HTP;

[0048] Enzyme-assisted pretreatment: The crushed Ghana seed powder was mixed with water in a mass ratio of 1:8 to prepare a suspension, and a complex enzyme was added. The complex enzyme consisted of cellulase and pectinase in a mass ratio of 1:0.8, and the addition amount was 0.3% of the mass of the Ghana seed powder. The pH value was adjusted to 4.5, the temperature was controlled at 40°C, and the enzymatic hydrolysis was carried out for 1 hour.

[0049] Through enzymatic hydrolysis, the cell wall structure of Griffonia suffruticosa cells is destroyed, making the effective ingredients in the cells easier to dissolve and improving the subsequent extraction efficiency;

[0050] Improved hydrothermal reflux extraction method: The pretreated Griffonia simplicifolia seed suspension was transferred to an extraction tank equipped with a stirring device. Countercurrent extraction was used. The extraction temperature was set at 85°C, the ratio of water to Griffonia simplicifolia seed powder was 10 L:1 kg, the stirring speed was 100 r / min, and the extraction time was 2 h.

[0051] Countercurrent extraction can make the solvent fully contact with the raw materials, improve the extraction efficiency, and reduce the amount of solvent used;

[0052] Ultrasonic-microwave synergistic extraction: After the hydrothermal reflux extraction, a surfactant, Tween 20, was added to the extract at a volume of 0.5%. The extract was transferred to an ultrasonic-microwave synergistic extraction apparatus with an ultrasonic power of 200 W and a microwave power of 100 W for 10 min.

[0053] The cavitation effect of ultrasound and the thermal and non-thermal effects of microwaves work synergistically to further promote the release of active ingredients from cells into the extract, thereby improving the extraction rate;

[0054] Ultrafiltration membrane separation: The extract was filtered through an ultrafiltration membrane with a pore size of 0.01 μm, and the ultrafiltration pressure was controlled at 0.1 MPa;

[0055] Ultrafiltration membranes can selectively retain large molecular impurities in the extract, such as polysaccharides, proteins, and oils, while allowing small molecular active ingredients such as 5-HTP to pass through, thereby preliminarily purifying the extract and improving product purity.

[0056] Macroporous adsorption resin column chromatography purification: A macroporous adsorption resin (XDA-8 resin) was selected and packed into a resin column. The ultrafiltration extract was passed through the resin column at a flow rate of 0.5 BV / h (BV is the resin column volume) to adsorb the active ingredients such as 5-HTP on the resin. The resin column was rinsed with deionized water until the effluent was colorless to remove residual small molecular impurities. The extract was then eluted with a 10% by volume ethanol solution at a flow rate of 0.8 BV / h, and the eluate was collected.

[0057] Vacuum concentration and spray drying: The eluate was vacuum concentrated under conditions of a vacuum degree of 0.06 MPa and a temperature of 40°C until the density of the concentrate reached 1.1 g / mL. The concentrate was then dried using a spray drying device with the inlet air temperature set at 150°C and the outlet air temperature set at 80°C to obtain the Griffonia suffruticosa seed extract.

[0058] S2. Biological enzyme directional modification;

[0059] White kidney bean protein hydrolysate, whey protein concentrate and soy protein isolate were modified with a composite enzyme. The composite enzyme was composed of alkaline protease and flavor protease in a mass ratio of 1:0.5. The white kidney bean protein hydrolysate, whey protein concentrate and soy protein isolate were prepared into a 5 wt% solution. The pH was adjusted to 7.5 and the temperature was controlled at 40°C. The composite enzyme was added at a concentration of 0.1% of the protein mass and the enzymatic hydrolysis reaction was carried out for 1 hour to obtain bio-enzyme-modified white kidney bean protein hydrolysate, whey protein concentrate and soy protein isolate.

[0060] Through enzyme-directed modification, specific peptide bonds in protein molecules are cut, protein molecular weight is reduced, and its digestion and absorption efficiency is improved. At the same time, the functional properties of the protein, such as emulsification and foaming properties, are improved, making the meal replacement powder have better stability and taste after preparation;

[0061] S3. Nanoemulsified milk powder;

[0062] The milk powder and water were mixed in a mass ratio of 1:3, and a composite emulsifier (the emulsifier was composed of Tween 80 and Span 60 in a mass ratio of 1:0.5) accounting for 0.5% of the mixture was added. The mixture was emulsified in a high-speed shear emulsifier at a speed of 10,000 r / min for 5 minutes, and homogenized twice in a high-pressure nano homogenizer at a pressure of 50 MPa to obtain a nano-emulsified milk powder;

[0063] Through nano-emulsification technology, oil particles are refined to the nanometer level to form a stable nano-emulsion, which significantly improves the dispersion and stability of oil, improves the taste and solubility of meal replacement powder, and increases the contact area between oil and other nutrients, promoting the synergistic effect of nutrients.

[0064] S4. Weigh the raw materials;

[0065] 15 parts of resistant starch; resistant starch can provide a lasting feeling of fullness and is slowly digested and absorbed, which can reduce calorie intake. It is fermented in the intestine to produce short-chain fatty acids, which help regulate intestinal flora. This mass content range ensures that the meal replacement powder has a good sense of fullness without affecting the absorption and utilization of other nutrients due to excessive intake.

[0066] 10 servings of enzyme-modified whey protein concentrate; as a high-quality source of animal protein, it is rich in essential amino acids and has high bioavailability. It can quickly replenish protein, promote muscle repair and growth, increase basal metabolic rate, and help burn more calories.

[0067] 8 servings of enzyme-modified soy protein isolate; soy protein isolate is a high-quality representative of plant protein, rich in bioactive ingredients such as isoflavones, which have the effects of lowering cholesterol and regulating blood lipids. Paired with whey protein concentrate, it complements plant and animal proteins and enhances the nutritional value of protein.

[0068] 3 servings of enzyme-modified white kidney bean hydrolyzed protein; white kidney bean hydrolyzed protein contains α-amylase inhibitors, which can inhibit the digestion and absorption of carbohydrates and reduce calorie intake;

[0069] 12 servings of oat fiber powder; Oat fiber powder is rich in dietary fiber such as beta-glucan, which can increase the volume of food in the gastrointestinal tract, produce a sense of fullness, and help lower blood sugar and cholesterol levels and promote intestinal motility;

[0070] 5 parts of nano-emulsified milk powder; the milk powder can provide rich nutrients such as protein and calcium, improve the taste and flavor of the meal replacement powder, and make it more acceptable to consumers;

[0071] 0.1 part of mogroside; mogroside is high in sweetness and low in calories, making it an ideal natural sweetener. It can give meal replacement powders the right sweetness to meet consumers' sweetness needs without adding too many calories.

[0072] 1 part of chitosan; chitosan has the functions of absorbing fat and lowering blood lipids, which can reduce the body's absorption of fat;

[0073] 8 parts of inulin; as a water-soluble dietary fiber, inulin can increase satiety, promote the growth of beneficial intestinal bacteria, and regulate the balance of intestinal microecology;

[0074] 5 parts of konjac flour; konjac flour is rich in glucomannan, which has strong water absorption and can expand in the gastrointestinal tract, producing a strong sense of fullness and delaying the digestion and absorption of food;

[0075] 3 servings of pumpkin seed powder; pumpkin seed powder is rich in unsaturated fatty acids, protein, vitamins, minerals and other nutrients, which can add nutrition to meal replacement powder;

[0076] 1 part of cactus extract; cactus extract contains bioactive ingredients such as tartaric acid, triterpenoid saponins, polysaccharides, and flavonoids, which have antioxidant and blood sugar and lipid-regulating effects. Triterpenoid saponins can also cooperate with tartaric acid to metabolize and decompose fat.

[0077] 0.5 parts of Griffonia simplicifolia seed extract; 5-hydroxytryptophan in Griffonia simplicifolia seed extract can regulate the body's serotonin levels, help control appetite and reduce food intake;

[0078] 2 parts wax gourd peel extract; wax gourd peel extract contains a variety of active ingredients (such as tartronic acid), which has diuretic, detumescence, and lipid-lowering effects;

[0079] S5. Gradient mixing;

[0080] At 20°C, resistant starch, oat fiber powder, inulin, konjac flour, and pumpkin seed powder were added to a stirring kettle and pre-mixed at a speed of 50 r / min for 5 minutes; the temperature was slowly increased to 35°C at a speed of 6°C / h, Griffonia suffruticosa seed extract, cactus extract, wax gourd peel extract, mogroside, chitosan, enzyme-modified white kidney bean hydrolyzed protein, whey protein concentrate, and soy protein isolate were added, the mixing speed was increased to 100 r / min, and the mixture was mixed for 10 minutes; the temperature was decreased to 25°C at a speed of 1°C / min, nano-emulsified milk powder was added, and the mixture was mixed at a speed of 80 r / min for 5 minutes to obtain a mixture;

[0081] S6. Pulsed electric field drying;

[0082] The mixture is placed in a pulsed electric field dryer with an electric field strength of 10 kV / cm, a pulse frequency of 100 Hz, a pulse width of 1 ms, a drying temperature of 40° C., and a vacuum degree of 0.01 MPa, and dried to obtain a weight-loss and sugar-lowering meal replacement powder that increases satiety;

[0083] The pulsed electric field is used to accelerate the migration and evaporation of moisture inside the material, shortening the drying time. At the same time, under the action of the electric field, part of the cell wall structure in the material can be destroyed, making the nutrients easier to release, improving the solubility and digestibility of the meal replacement powder, and effectively retaining the heat-sensitive nutrients and flavor substances in the material.

[0084] Example 2: This example provides a method for preparing a weight-loss and blood sugar-lowering meal replacement powder that increases satiety, comprising the following steps:

[0085] S1. Extract Griffonia simplicifolia seed extract;

[0086] Low temperature grinding: liquid nitrogen is used to freeze the Ghana seeds, so that the temperature drops rapidly to -150°C. In the low temperature brittle state, the seeds are ground using a low temperature grinder with a speed controlled at 15,000 r / min and a grinding time of 10 minutes, until the Ghana seeds are ground into fine powder with a particle size of 100 μm.

[0087] Enzyme-assisted pretreatment: The crushed Ghana seed powder was mixed with water in a mass ratio of 1:12 to prepare a suspension, and a complex enzyme was added. The complex enzyme consisted of cellulase and pectinase in a mass ratio of 1:1.2, and the addition amount was 0.7% of the mass of the Ghana seed powder. The pH value was adjusted to 5.5, the temperature was controlled at 45°C, and the enzymatic hydrolysis was carried out for 2 hours.

[0088] Improved hydrothermal reflux extraction method: The pretreated Griffonia simplicifolia seed suspension was transferred to an extraction tank equipped with a stirring device. Countercurrent extraction was used. The extraction temperature was set at 90°C, the ratio of water to Griffonia simplicifolia seed powder was 15L:1kg, the stirring speed was 150r / min, and the extraction time was 3h.

[0089] Ultrasonic-microwave synergistic extraction: After the hydrothermal reflux extraction, a surfactant, Tween 20, accounting for 1.0% of the extract volume was added to the extract. The extract was transferred to an ultrasonic-microwave synergistic extraction apparatus with an ultrasonic power of 300 W and a microwave power of 200 W for 15 min.

[0090] Ultrafiltration membrane separation: The extract was filtered through an ultrafiltration membrane with a pore size of 0.1 μm, and the ultrafiltration pressure was controlled at 0.3 MPa;

[0091] Macroporous adsorption resin column chromatography purification: A macroporous adsorption resin (XDA-8 resin) was selected and packed into a resin column. The ultrafiltration extract was passed through the resin column at a flow rate of 1.0 BV / h (BV is the resin column volume) to adsorb the active ingredients such as 5-HTP on the resin. The resin column was rinsed with deionized water until the effluent was colorless to remove residual small molecular impurities. The extract was then eluted with a 30% by volume ethanol solution at a flow rate of 1.2 BV / h, and the eluate was collected.

[0092] Vacuum concentration and spray drying: The eluate was vacuum concentrated under conditions of a vacuum degree of 0.08 MPa and a temperature of 50°C until the density of the concentrate reached 1.2 g / mL. The concentrate was then dried using a spray drying device with the inlet air temperature set at 180°C and the outlet air temperature set at 100°C to obtain the Griffonia suffruticosa seed extract.

[0093] S2. Biological enzyme directional modification;

[0094] White kidney bean protein hydrolysate, whey protein concentrate and soy protein isolate were modified with a composite enzyme. The composite enzyme was composed of alkaline protease and flavor protease in a mass ratio of 1:1.5. The white kidney bean protein hydrolysate, whey protein concentrate and soy protein isolate were prepared into a 15 wt% solution. The pH was adjusted to 9.0 and the temperature was controlled at 60°C. The composite enzyme was added at a concentration of 1.0% of the protein mass and the enzymatic hydrolysis reaction was carried out for 3 hours to obtain bio-enzyme-modified white kidney bean protein hydrolysate, whey protein concentrate and soy protein isolate.

[0095] S3. Nanoemulsified milk powder;

[0096] The milk powder was mixed with water in a mass ratio of 1:7, and a composite emulsifier (the emulsifier was composed of Tween 80 and Span 60 in a mass ratio of 1:1.5) accounting for 2.0% of the mixture by mass was added. The mixture was emulsified in a high-speed shear emulsifier at a speed of 20,000 r / min for 15 minutes, and homogenized four times in a high-pressure nano homogenizer at a pressure of 100 MPa to obtain a nano-emulsified milk powder.

[0097] S4. Weigh the raw materials;

[0098] 30 servings of resistant starch;

[0099] 20 servings of enzyme-modified whey protein concentrate;

[0100] 15 parts of enzyme-modified soy protein isolate;

[0101] 8 parts of enzyme-modified white kidney bean hydrolyzed protein;

[0102] 20 servings of oat fiber powder;

[0103] 10 parts of nano-emulsified milk powder;

[0104] 0.5 parts of mogroside;

[0105] 3 parts of chitosan;

[0106] Inulin 15 parts;

[0107] 10 parts of konjac flour;

[0108] 6 parts pumpkin seed powder;

[0109] 3 parts of cactus extract;

[0110] 2 parts of Griffonia simplicifolia seed extract;

[0111] 5 parts of wax gourd peel extract;

[0112] S5. Gradient mixing;

[0113] At 30°C, resistant starch, oat fiber powder, inulin, konjac flour, and pumpkin seed powder were added to a stirring kettle and pre-mixed at a speed of 100 r / min for 10 minutes; the temperature was slowly increased to 45°C at a speed of 10°C / h, Griffonia suffruticosa seed extract, cactus extract, wax gourd peel extract, mogroside, chitosan, enzyme-modified white kidney bean hydrolyzed protein, whey protein concentrate, and soy protein isolate were added, the mixing speed was increased to 150 r / min, and the mixture was mixed for 20 minutes; the temperature was decreased to 35°C at a speed of 2°C / min, nano-emulsified milk powder was added, and the mixture was mixed at a speed of 120 r / min for 10 minutes to obtain a mixture;

[0114] S6. Pulsed electric field drying;

[0115] The mixture was placed in a pulsed electric field dryer with an electric field strength of 30 kV / cm, a pulse frequency of 500 Hz, a pulse width of 10 ms, a drying temperature of 60°C, and a vacuum degree of 0.05 MPa to obtain a weight-loss and sugar-lowering meal replacement powder that increases satiety.

[0116] Example 3: This example provides a method for preparing a weight-loss and blood sugar-lowering meal replacement powder that increases satiety, comprising the following steps:

[0117] S1. Extract Griffonia simplicifolia seed extract;

[0118] Low temperature grinding: liquid nitrogen is used to freeze the Ghana seeds, so that the temperature drops rapidly to -160°C. In the low temperature brittle state, the seeds are ground using a low temperature grinder with a speed controlled at 12000 r / min and a grinding time of 8 minutes, until the Ghana seeds are ground into fine powder with a particle size of 70 μm.

[0119] Enzyme-assisted pretreatment: The crushed Ghana seed powder was mixed with water in a mass ratio of 1:9 to prepare a suspension, and a complex enzyme was added. The complex enzyme consisted of cellulase and pectinase in a mass ratio of 1:1.1, and the addition amount was 0.5% of the mass of the Ghana seed powder. The pH value was adjusted to 5.2, the temperature was controlled at 43°C, and the enzymatic hydrolysis was carried out for 2 hours.

[0120] Improved hydrothermal reflux extraction method: The pretreated Griffonia simplicifolia seed suspension was transferred to an extraction tank equipped with a stirring device. Countercurrent extraction was used. The extraction temperature was set at 88°C, the ratio of water to Griffonia simplicifolia seed powder was 12L:1kg, the stirring speed was 130r / min, and the extraction time was 2h.

[0121] Ultrasonic-microwave synergistic extraction: After the hydrothermal reflux extraction, a surfactant, Tween 20, was added to the extract at a volume of 0.8%. The extract was transferred to an ultrasonic-microwave synergistic extraction apparatus with an ultrasonic power of 260 W and a microwave power of 180 W for 12 min.

[0122] Ultrafiltration membrane separation: The extract was filtered through an ultrafiltration membrane with a pore size of 0.08 μm, and the ultrafiltration pressure was controlled at 0.2 MPa;

[0123] Macroporous adsorption resin column chromatography purification: A macroporous adsorption resin (XDA-8 resin) was selected and packed into a resin column. The ultrafiltration extract was passed through the resin column at a flow rate of 0.7 BV / h (BV is the resin column volume) to adsorb the active ingredients such as 5-HTP on the resin. The resin column was rinsed with deionized water until the effluent was colorless to remove residual small molecular impurities. The extract was then eluted with a 20% by volume ethanol solution at a flow rate of 0.9 BV / h, and the eluate was collected.

[0124] Vacuum concentration and spray drying: The eluate was vacuum concentrated under conditions of a vacuum degree of 0.07 MPa and a temperature of 48°C until the density of the concentrate reached 1.2 g / mL. The concentrate was then dried using a spray drying device with the inlet air temperature set at 170°C and the outlet air temperature set at 90°C to obtain the Griffonia suffruticosa seed extract.

[0125] S2. Biological enzyme directional modification;

[0126] White kidney bean protein hydrolysate, whey protein concentrate and soy protein isolate were modified with a composite enzyme. The composite enzyme was composed of alkaline protease and flavor protease in a mass ratio of 1:0.8. The white kidney bean protein hydrolysate, whey protein concentrate and soy protein isolate were prepared into a 12 wt% solution. The pH was adjusted to 8.2 and the temperature was controlled at 52°C. The composite enzyme was added at a concentration of 0.6% by protein and the enzymatic hydrolysis reaction was carried out for 1.5 hours to obtain bio-enzyme-modified white kidney bean protein hydrolysate, whey protein concentrate and soy protein isolate.

[0127] S3. Nanoemulsified milk powder;

[0128] The milk powder and water were mixed in a mass ratio of 1:4, and a composite emulsifier (the emulsifier consisted of Tween 80 and Span 60 in a mass ratio of 1:1.1) accounting for 1.4% of the mixture was added. The mixture was emulsified in a high-speed shear emulsifier at a speed of 14,000 r / min for 12 minutes, and homogenized three times in a high-pressure nano homogenizer at a pressure of 80 MPa to obtain a nano-emulsified milk powder.

[0129] S4. Weigh the raw materials;

[0130] 22 servings of resistant starch;

[0131] 16 servings of enzyme-modified whey protein concentrate;

[0132] 10 parts of enzyme-modified soy protein isolate;

[0133] 5 parts of enzyme-modified white kidney bean hydrolyzed protein;

[0134] 15 servings of oat fiber powder;

[0135] 8 parts of nano-emulsified milk powder;

[0136] 0.4 parts of mogroside;

[0137] 2 parts of chitosan;

[0138] 12 parts of inulin;

[0139] 8 parts konjac flour;

[0140] 5 parts pumpkin seed powder;

[0141] 2 parts of cactus extract;

[0142] 1 part Griffonia simplicifolia seed extract;

[0143] 4 parts of wax gourd peel extract;

[0144] S5. Gradient mixing;

[0145] At 25°C, resistant starch, oat fiber powder, inulin, konjac flour, and pumpkin seed powder were added to a stirring kettle and pre-mixed at a speed of 80 r / min for 7 minutes; the temperature was slowly increased to 40°C at a speed of 8°C / h, Griffonia suffruticosa seed extract, cactus extract, wax gourd peel extract, mogroside, chitosan, enzyme-modified white kidney bean hydrolyzed protein, whey protein concentrate, and soy protein isolate were added, the mixing speed was increased to 120 r / min, and the mixture was mixed for 14 minutes; the temperature was decreased to 32°C at a speed of 1.5°C / min, nano-emulsified milk powder was added, and the mixture was mixed at a speed of 105 r / min for 9 minutes to obtain a mixture;

[0146] S6. Pulsed electric field drying;

[0147] The mixture is placed in a pulsed electric field dryer with an electric field strength of 22 kV / cm, a pulse frequency of 300 Hz, a pulse width of 8 ms, a drying temperature of 52°C, and a vacuum degree of 0.04 MPa, and dried to obtain a weight-loss and sugar-lowering meal replacement powder that increases satiety.

[0148] Comparative Example 1: This comparative example differs from Example 3 in that ultrafiltration membrane separation and macroporous adsorption resin column chromatography purification are not performed when extracting the Griffonia simplicifolia seed extract.

[0149] Comparative Example 2: This comparative example differs from Example 3 in that the white kidney bean protein hydrolysate, whey protein concentrate and soy protein isolate are not subjected to directed modification using composite biological enzymes.

[0150] Comparative Example 3: This comparative example differs from Example 3 in that the milk powder is not nanoemulsified.

[0151] Comparative Example 4: This comparative example differs from Example 3 in that:

[0152] 1. Ultrafiltration membrane separation and macroporous adsorption resin column chromatography purification were not performed when extracting Ghana seed extract;

[0153] 2. White kidney bean protein hydrolysate, whey protein concentrate and soy protein isolate were not modified with composite biological enzymes;

[0154] 3. The milk powder has not been nano-emulsified.

[0155] Experimental example: 1. Determine the protein content (g / 100g) by the Kjeldahl method according to GB 5009.5-2016 "National Food Safety Standard - Determination of Protein in Food".

[0156] 2. Determine the vitamin B1 content (mg / 40g) by high performance liquid chromatography according to GB 5009.84-2016 “National Food Safety Standard - Determination of Vitamin B1 in Foods”.

[0157] 3. Determine the total dietary fiber content (g / 100g) by enzymatic gravimetric method according to GB 5009.88-2023 “National Food Safety Standard - Determination of Dietary Fiber in Foods”.

[0158] 4. Calcium content (mg / 40g) was determined by flame atomic absorption spectrometry according to GB 5009.92-2016 “National Food Safety Standard - Determination of Calcium in Foods”.

[0159] 5. According to GB / T 39501-2020 “Guidelines for the Use of Quantitative Response Scales for Sensory Analysis”, 10 trained evaluators were organized to score using a 9-point scale:

[0160] Color (1-3 points): uniformity and naturalness;

[0161] Taste (1-3 points): fineness and graininess;

[0162] Flavor (1-3 points): naturalness and harmony;

[0163] Calculate the overall average score.

[0164] 6. Solubility determination;

[0165] Accurately weigh 10.0 g of the meal replacement powder sample and place it in a 50 mL centrifuge tube that has been constant weight; add 40 mL of distilled water to the centrifuge tube to fully dissolve the sample, then place the centrifuge tube in a constant temperature water bath at (40 ± 1) ° C and stir for 20 minutes to fully dissolve and mix the sample; remove the centrifuge tube from the constant temperature water bath, cool to room temperature, place it in a centrifuge, and centrifuge at a relative centrifugal force of 3000 g for 15 minutes. After centrifugation, remove the centrifuge tube and observe and record the volume of the sediment at the bottom of the centrifuge tube;

[0166] Pour the supernatant in the centrifuge tube into an evaporating dish of constant weight, place the evaporating dish in a drying oven at (105±2)℃ and dry it to constant weight, record the total mass of the evaporating dish and the dried residue, and at the same time, place the centrifuge tube together with the precipitate in a drying oven and dry them to constant weight, record the total mass of the centrifuge tube and the precipitate.

[0167] Sediment mass = total mass of centrifuge tube and sediment - constant weight of centrifuge tube;

[0168] Soluble matter mass = sample mass - precipitate mass;

[0169] Solubility (%) = (mass of soluble matter / mass of sample) × 100%.

[0170] The results are shown in the following table:

[0171]

[0172]

[0173] In the preparation process of Ghana seed extract, the present invention adopts ultrafiltration membrane separation coupled with macroporous adsorption resin column chromatography purification technology, realizes component refinement through a high-efficiency impurity removal mechanism, significantly improves the solubility, stability and dispensing performance of the meal replacement powder, and thus optimizes the terminal consumption experience.

[0174] For white kidney bean hydrolyzed protein, concentrated whey protein and soy protein isolate, the composite bio-enzyme directed enzymatic modification technology is used to significantly increase the protein content of the meal replacement powder while simultaneously improving its colloidal solubility properties.

[0175] Through the application of milk powder nano-emulsification technology, not only the solubility of meal replacement powder is significantly improved, but also the content levels of protein and calcium are increased.

[0176] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements will not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the various embodiments of the present invention.

Claims

1. A weight-loss and blood sugar-lowering meal replacement powder for increasing satiety, characterized in that: Includes the following components: 15-30 parts of resistant starch, 10-20 parts of enzyme-modified concentrated whey protein, 8-15 parts of enzyme-modified soy protein isolate, 3-8 parts of enzyme-modified white kidney bean hydrolyzed protein, 12-20 parts of oat fiber powder, 5-10 parts of nano-emulsified milk powder, 0.1-0.5 parts of mogroside, 1-3 parts of chitosan, 8-15 parts of inulin, 5-10 parts of konjac flour, 3-6 parts of pumpkin seed powder, 1-3 parts of cactus extract, 0.5-2 parts of Griffonia suffruticosa seed extract, and 2-5 parts of wax gourd peel extract.

2. A method for preparing the weight-loss and blood sugar-lowering meal replacement powder for increasing satiety according to claim 1, characterized in that: The following steps are involved: S1. Extract Griffonia simplicifolia seed extract; Low temperature grinding: Use liquid nitrogen to freeze the Ghana seeds, and use a low temperature grinder to grind them into Ghana seed powder; Enzyme-assisted pretreatment: the crushed Ghana seed powder is mixed with water to prepare a suspension, and complex enzymes are added for enzymatic hydrolysis; Improved hydrothermal reflux extraction method: The pretreated Griffonia simplicifolia seed suspension was subjected to countercurrent extraction to obtain the extract; Ultrasonic-microwave synergistic extraction: add surfactant to the extract and transfer the extract to an ultrasonic-microwave synergistic extraction instrument for processing; Ultrafiltration membrane separation; Macroporous adsorption resin column chromatography purification: the ultrafiltration extract is passed through the resin column, the resin column is rinsed with deionized water, eluted with ethanol solution, and the eluate is collected; Griffonia simplicifolia seed extract was obtained by vacuum concentration and spray drying; S2. Biological enzyme directional modification; The white kidney bean hydrolyzed protein, concentrated whey protein and soy protein isolate are prepared into a solution, the pH is adjusted, a complex enzyme is added, and an enzymatic hydrolysis reaction is performed to obtain enzyme-modified white kidney bean hydrolyzed protein, concentrated whey protein and soy protein isolate; S3. Nanoemulsified milk powder; The milk powder is mixed with water, a composite emulsifier is added, high-speed shear emulsification is performed, and high-pressure homogenization is performed to obtain nano-emulsified milk powder; S4. Gradient mixing; Premixing resistant starch, oat fiber powder, inulin, konjac flour, and pumpkin seed powder, heating the mixture, adding Griffonia suffruticosa seed extract, cactus extract, wax gourd peel extract, mogroside, chitosan, enzyme-modified white kidney bean hydrolyzed protein, whey protein concentrate, and soy protein isolate, and accelerating the mixing; cooling the mixture, adding nano-emulsified milk powder, and mixing to obtain a mixture; S5. Pulsed electric field drying was used to obtain a weight-loss and sugar-lowering meal replacement powder that increases satiety.

3. The method for preparing the weight-reducing and blood sugar-lowering meal replacement powder for increasing satiety according to claim 2, wherein: The specific steps of the improved hydrothermal reflux extraction method are as follows: the pretreated Ghana seed suspension is transferred to an extraction tank with a stirring device, and the extract is obtained by countercurrent extraction. The extraction temperature is set to 85-90°C, the ratio of water to Ghana seed powder is 10-15L:1kg, the stirring speed is 100-150r / min, and the extraction time is 2-3h.

4. The method for preparing the weight-reducing and blood sugar-lowering meal replacement powder for increasing satiety according to claim 2, wherein: The ultrasonic-microwave synergistic extraction step is specifically as follows: adding 0.5-1.0% of the volume of the extract to the surfactant Tween 20, transferring the extract to an ultrasonic-microwave synergistic extraction instrument, the ultrasonic power is 200-300W, the microwave power is 100-200W, and the processing time is 10-15min.

5. The method for preparing the weight-reducing and blood sugar-lowering meal replacement powder for increasing satiety according to claim 2, wherein: The ultrafiltration membrane separation step is specifically as follows: filtering the extract through an ultrafiltration membrane with a pore size of 0.01-0.1 μm, and controlling the ultrafiltration pressure at 0.1-0.3 MPa.

6. The method for preparing the weight-reducing and blood sugar-lowering meal replacement powder for increasing satiety according to claim 2, wherein: The macroporous adsorption resin column chromatography purification steps are as follows: a macroporous adsorption resin is selected to fill a resin column, the ultrafiltered extract is passed through the resin column at a flow rate of 0.5-1.0 BV / h, the resin column is rinsed with deionized water until the effluent is colorless, and eluted with an ethanol solution with a volume fraction of 10-30% at an elution flow rate of 0.8-1.2 BV / h, and the eluate is collected.

7. The method for preparing the weight-loss and blood sugar-lowering meal replacement powder for increasing satiety according to claim 2, characterized in that: S2 specifically comprises the following steps: preparing a composite enzyme according to a mass ratio of alkaline protease to flavor protease of 1:0.5-1.5, preparing a 5-15wt% solution of white kidney bean hydrolyzed protein, concentrated whey protein and soy protein isolate, adjusting the pH to 7.5-9.0, controlling the temperature at 40-60°C, adding the composite enzyme in an amount of 0.1-1.0% of the protein mass, and carrying out an enzymatic hydrolysis reaction for 1-3 hours to obtain bio-enzyme-modified white kidney bean hydrolyzed protein, concentrated whey protein and soy protein isolate.

8. The method for preparing the weight-reducing and blood sugar-lowering meal replacement powder for increasing satiety according to claim 2, wherein: S3 specifically comprises: mixing milk powder and water in a mass ratio of 1:3-7, adding a composite emulsifier accounting for 0.5-2.0% of the mass of the mixture, emulsifying in a high-speed shear emulsifier at a speed of 10,000-20,000 r / min for 5-15 minutes, and homogenizing 2-4 times in a high-pressure nano homogenizer at a pressure of 50-100 MPa to obtain nano-emulsified milk powder.

9. The method for preparing the weight-reducing and blood sugar-lowering meal replacement powder for increasing satiety according to claim 2, wherein: S4 is specifically as follows: at 20-30°C, add resistant starch, oat fiber powder, inulin, konjac flour, and pumpkin seed powder into a stirring kettle, and pre-mix at a speed of 50-100 r / min for 5-10 minutes; slowly heat up to 35-45°C at a speed of 6-10°C / h, add Griffonia seed extract, cactus extract, wax gourd peel extract, mogroside, chitosan, enzyme-modified white kidney bean hydrolyzed protein, concentrated whey protein, and soy protein isolate, increase the mixing speed to 100-150 r / min, and mix for 10-20 minutes; cool down to 25-35°C at a speed of 1-2°C / min, add nano-emulsified milk powder, and mix at a speed of 80-120 r / min for 5-10 minutes to obtain a mixture.

10. The method for preparing the weight-reducing and blood sugar-lowering meal replacement powder for increasing satiety according to claim 2, wherein: S5 is specifically as follows: placing the mixture in a pulsed electric field dryer with an electric field strength of 10-30 kV / cm, a pulse frequency of 100-500 Hz, a pulse width of 1-10 ms, a drying temperature of 40-60°C, and a vacuum degree of 0.01-0.05 MPa, and drying to obtain a weight-loss and sugar-lowering meal replacement powder that increases satiety.

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