Preparation method of high-fiber high-protein low-GI konjak milk powder

Abstract

The invention discloses high-fiber, high-protein and low-GI konjak milk powder with strong satiety. Comprising the following raw materials in parts by weight: 300-380 parts of raw milk or 35-45 parts of whole milk powder, 25-35 parts of whey powder, 5-15 parts of oligosaccharide, 5-10 parts of single cream or vegetable oil, 3-10 parts of konjaku flour, 2-6 parts of plant powder, 1-2 parts of sodium hyaluronate, 0.2-0.4 part of L-carnitine, 0.05-1.2 parts of a plant extract, 0.25 part of compound vitamins and 0.1 part of compound trace elements. The preparation method comprises the following steps: (1) weighing; (2) mixing other raw materials except the konjaku flour and the plant powder, and homogenizing; (3) sterilizing, concentrating, spray-drying, cooling by a fluidized bed, and screening powder; and (4) adding the konjaku flour and the plant powder, and uniformly mixing to obtain the finished product. The konjak milk powder disclosed by the invention has the characteristics of strong satiety, high fiber, high protein and low GI, has a remarkable weight-losing effect, can be produced as a common food and does not need to be produced as a medicine or a health care product, greatly reduces the production threshold and the use limitation, and is more beneficial to being accepted by the general public.

Description

[0001] This invention is a divisional application. The original application is titled "High-fiber, high-protein, low-GI konjac milk powder with strong satiety and preparation method thereof." The application number is 202310748977.0, and the filing date is June 25, 2023. Technical Field

[0002] The present invention relates to the technical field of functional foods, and more particularly to high-fiber, high-protein, low-GI konjac milk powder with strong satiety and a preparation method thereof. Background Art

[0003] Diabetes is a metabolic disease characterized by high blood sugar levels caused by insulin deficiency, insulin resistance, or both. Chronic high blood sugar levels can damage the eyes, kidneys, blood vessels, heart, nerves, and other tissues. Therefore, people with diabetes should manage their blood sugar levels as much as possible. Diabetes is categorized into two types: type 1 and type 2. Currently, type 2 diabetes predominates among people with diabetes in China, accounting for nearly 90% of cases. Type 2 diabetes is often caused by unhealthy lifestyle habits, such as excessive intake of high-carbohydrate foods and insufficient exercise.

[0004] After eating, food causes a rise in blood sugar levels, but different foods do so to varying degrees. The glycemic index (GI) can be used to compare the effects of different foods on the body's postprandial blood sugar response. It is generally considered that foods with a GI below 55 are low-glycemic, those between 55-75 are moderate-glycemic, and those above 75 are high-glycemic. Low-GI foods can help people with diabetes control elevated blood sugar levels, making the development and promotion of low-GI foods extremely important.

[0005] People with abdominal obesity are also at high risk for diabetes. Improving satiety and properly controlling dietary energy intake can help these individuals lose weight and improve their physical condition. Konjac flour contains glucomannan, a high-quality dietary fiber with a high expansion coefficient, a strong sense of satiety, and low calories, making it an excellent food for weight loss and fat reduction.

[0006] Currently, common dairy products on the market, while nutritious and low in GI, lack a strong sense of satiety. While common meal replacements offer a certain degree of satiety, they often have a single ingredient, poor palatability, and unbalanced nutrition.

[0007] According to research from the University of Sydney, high-fiber, high-protein foods contribute to a stronger sense of fullness. Konjac flour provides ample, high-quality dietary fiber, while milk powder is nutritious and provides ample amounts of high-quality protein. However, there are currently no products on the market that combine the advantages of dairy and konjac products.

[0008] Therefore, how to develop a new high-fiber, high-protein, low-GI konjac milk powder with a strong sense of satiety is a problem that those skilled in the art urgently need to solve. Summary of the Invention

[0009] In view of this, the object of the present invention is to provide a high-fiber, high-protein, low-GI konjac milk powder with a strong sense of satiety and a preparation method thereof, so as to solve the deficiencies in the prior art.

[0010] In order to achieve the above object, the present invention adopts the following technical solutions:

[0011] The high-fiber, high-protein, low-GI konjac milk powder with a strong sense of satiety comprises the following raw materials in parts by weight: 300-380 parts of raw milk or 35-45 parts of whole milk powder, 25-35 parts of whey powder, 5-15 parts of oligosaccharides, 5-10 parts of light cream or vegetable oil, 3-10 parts of konjac flour, 2-6 parts of plant powder, 1-2 parts of sodium hyaluronate, 0.2-0.4 parts of L-carnitine, 0.05-1.2 parts of plant extract, 0.25 parts of complex vitamins and 0.1 parts of complex trace elements.

[0012] Furthermore, the raw milk is at least one of raw cow's milk and raw goat's milk.

[0013] The beneficial effect of adopting this further technical solution is that dairy-based products using goat's milk as an ingredient should be more effective than cow's milk. This is because goat's milk, in addition to its similar advantages of being high in calcium and having a low GI, is also known in Traditional Chinese Medicine to "tonify kidney qi and treat thirst." For example, the Compendium of Materia Medica states, "Goat's milk replenishes coldness and deficiency, nourishes the heart and lungs, treats thirst, treats consumptive disease, strengthens vital energy, and nourishes the lungs and kidneys, regulating intestinal qi."

[0014] Furthermore, the whey powder is at least one of concentrated whey protein powder and desalted whey powder.

[0015] The beneficial effect of adopting the above-mentioned further technical solution is that the desalted whey powder selected in the present invention is a whey product from which dissolved minerals and water have been removed, and its main components are whey protein and lactose. Concentrated whey protein powder is a soluble powder obtained by concentrating the protein in whey using ultrafiltration technology and then drying it. It is easy to take, has a high absorption rate, and can reduce gastrointestinal burden.

[0016] Furthermore, the oligosaccharide is at least one of isomaltooligosaccharide, fructooligosaccharide and galacto-oligosaccharide.

[0017] The beneficial effects of adopting the above-mentioned further technical solution are that the oligosaccharides (dietary fibers) selected in the present invention can improve the human microecological environment, promote the proliferation of bifidobacteria and other beneficial bacteria, produce organic acids through metabolism, lower the intestinal pH, inhibit the growth of Salmonella and putrefactive bacteria in the intestines, regulate gastrointestinal function, inhibit intestinal putrefactive substances, change stool characteristics, prevent and treat constipation, increase vitamin synthesis, and enhance human immune function. More importantly, the oligosaccharides are non-insulin dependent and do not increase blood sugar, making them suitable for people with high blood sugar and diabetes.

[0018] Furthermore, the plant powder is at least one of taro powder, strawberry powder, chocolate powder, blueberry powder and vanilla powder.

[0019] The beneficial effect of adopting the above further technical solution is that the plant powder selected by the present invention can increase the palatability of the final product, konjac milk powder.

[0020] Furthermore, the plant extracts include at least one of 0.05-0.2 parts of hawthorn extract, 0.05-0.2 parts of orange peel extract, 0.05-0.2 parts of cassia seed extract, 0.05-0.2 parts of ginkgo extract, 0.05-0.2 parts of chrysanthemum extract and 0.05-0.2 parts of kudzu root extract.

[0021] The beneficial effect of adopting the above-mentioned further technical solution is that the six plant extracts selected by the present invention are all medicinal and edible extracts. After being combined, they have good effects on lowering blood sugar, lowering blood lipids and lowering blood pressure, and can play a good conditioning role for obese people.

[0022] Furthermore, the above-mentioned complex vitamin includes 0.000007 parts of retinyl acetate, 0.0000115 parts of cholecalciferol, 0.0185 parts of dl-α-tocopheryl acetate, 0.1 parts of L-ascorbic acid, 0.00013 parts of pyridoxine hydrochloride and 0.00004 parts of folic acid.

[0023] Furthermore, the above-mentioned complex trace elements include 0.06395 parts of calcium carbonate, 0.026 parts of ferrous sulfate, 0.01 parts of zinc sulfate and 0.00005 parts of sodium selenite.

[0024] The beneficial effect of adopting the above-mentioned further technical scheme is that the selected vitamin complex of the present invention and complex trace elements can make the nutrition of the final product konjac milk powder more balanced. In addition, because the selected vitamin complex of the present invention is actually a prepared material bag, which includes filler in addition to the above-mentioned active ingredient, the sum of each component is not equal to gross weight.

[0025] A method for preparing high-fiber, high-protein, low-GI konjac milk powder with strong satiety, specifically comprising the following steps:

[0026] (1) taking each raw material by parts by weight of above-mentioned konjac milk powder;

[0027] (2) pasteurizing the raw milk, then adding whey powder, oligosaccharides, cream or vegetable oil, sodium hyaluronate, L-carnitine, plant extracts, complex vitamins and complex trace elements, and homogenizing to obtain a mixed emulsion;

[0028] Alternatively, whole milk powder, whey powder, oligosaccharides, cream or vegetable oil, sodium hyaluronate, L-carnitine, plant extracts, complex vitamins and complex trace elements are mixed, dissolved in water, and homogenized to obtain a mixed emulsion;

[0029] (3) sterilizing and concentrating the mixed emulsion, spray drying, fluidized bed cooling, and sieving the powder to obtain a mixed milk powder;

[0030] (4) Add konjac flour and plant powder to the mixed milk powder and mix well to obtain high-fiber, high-protein, low-GI konjac milk powder with a strong sense of fullness.

[0031] Furthermore, the method further comprises step (5): extruding and shaping the konjac milk powder to obtain high-fiber, high-protein, low-GI konjac milk slices with a strong sense of fullness; or adding the konjac milk powder to a solid beverage, and obtaining a high-fiber, high-protein, low-GI konjac solid beverage with a strong sense of fullness according to a solid beverage production process.

[0032] It can be seen from the above technical solution that compared with the prior art, the beneficial effects of the present invention are as follows:

[0033] 1. The raw cow's milk, raw goat's milk, whole milk powder, concentrated whey protein powder, desalted whey powder and cream selected in the present invention are all milk-based products with GI values ​​lower than 55, which meet the low GI food index and are suitable for consumption by people with high blood sugar.

[0034] 2. The konjac flour selected by the present invention contains rich glucomannan ingredients, is a high-quality dietary fiber, has the characteristics of high expansion coefficient and low calorie, has a strong sense of fullness, is suitable for obese people as a fat-reducing food, and hardly contains starch, and has a very low GI value, and is also suitable for high blood sugar people to eat.

[0035] 3. The L-carnitine selected in the present invention is a natural vitamin-like substance with the effects of oxidative decomposition of fat, weight loss and anti-fatigue. It has been widely used in infant food, weight loss food, athlete food and nutritional supplements for the middle-aged and elderly.

[0036] 4. The sodium hyaluronate selected in the present invention is commonly known as hyaluronic acid. It is an emerging food additive with good water retention effect and can also enhance the viscosity and lubrication function of joint fluid. It can be used to slow down and improve the skin sagging of obese people after weight loss, and can also play an auxiliary role in protecting the joints of obese people and the elderly.

[0037] 5. In the dairy products such as raw cow's milk, raw goat's milk, whole milk powder, concentrated whey protein powder, desalted whey powder and cream selected by the present invention, the main component of carbohydrates is lactose. The GI value of lactose is only 46, which is a low-GI food. At the same time, the dairy products selected by the present invention also contain a large amount of protein and fat, and their GI value is even lower after comprehensive consideration. For example, the GI of raw cow's milk is only about 27, which is an ideal food for people with high blood sugar. Moreover, the dairy products selected by the present invention also contain rich calcium. Due to the increase in blood sugar and urine sugar, diabetics will experience osmotic diuresis, resulting in a large amount of calcium loss in the body, thereby causing a decrease in blood calcium, which in turn reduces the stimulating effect of calcium ions on the pancreatic islets, reduces insulin secretion, and aggravates the condition of diabetes. The dairy products selected by the present invention can effectively supplement calcium for diabetics, which is beneficial to alleviating the condition.

[0038] The invention adds konjac flour to dairy products, which can give full play to the characteristics of konjac flour such as high water absorption expansion coefficient, strong satiety and low energy, and can ensure the low GI property of konjac milk powder while making it have the function of losing weight.

[0039] The L-carnitine component added in the present invention is also a common weight-loss food additive; the addition of sodium hyaluronate has the effect of tightening the skin and has a good repair effect on loose skin after weight loss; the six medicinal and edible plant extracts can play a role in lowering the three highs for obese people according to different combinations.

[0040] 6, konjac milk powder product of the present invention is solid state, and protein content can reach NRV20% or more, meets high protein standard, and dietary fiber content can reach 6g / 100g product, meets high dietary fiber standard.Product characteristic meets the characteristics of high satiety index (SI) food formulated by Sydney University: protein content is high, fiber content is high, expansion volume is large, energy density is low.Through test, the GI value of konjac milk powder product of the present invention is 20, is far below 55, meets low GI food standard, can be used as the nutritional meal replacement of hyperglycemic crowd.

[0041] 7. The present invention fully combines the characteristics of konjac flour, such as low calories, high dietary fiber content, large water absorption expansion coefficient and strong sense of fullness, with the characteristics of high nutritional value of dairy products, so as to meet the needs of fat-reducing people who can feel full after eating a small amount of food, and ensure their basic nutritional needs.

[0042] 8. The konjac milk powder of the present invention has the characteristics of strong satiety, high fiber, high protein and low GI, and has significant weight loss effect, which is beneficial to the body control needs of obese people and brings benefits to people with high blood lipids and high blood pressure. It can be produced as an ordinary food and does not need to be produced as a medicine or health product, which greatly reduces the production threshold and usage restrictions, and is more conducive to the acceptance of the general public. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] Figure 1 The following is a comparison of the changes in blood sugar after eating konjac milk powder and glucose in Example 1. DETAILED DESCRIPTION

[0044] The following is a clear and complete description of 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 making any creative efforts are within the scope of protection of the present invention.

[0045] Example 1

[0046] The high-fiber, high-protein, low-GI konjac milk powder with a strong sense of satiety includes the following raw materials by weight: 380kg of raw cow's milk, 15kg of concentrated whey protein powder, 10kg of demineralized whey powder, 15kg of isomaltooligosaccharide, 5kg of vegetable oil, 6kg of konjac flour, 2kg of taro flour, 1.5kg of sodium hyaluronate, 0.3kg of L-carnitine, 0.1kg of hawthorn extract, 0.1kg of orange peel extract, 0.15kg of cassia seed extract, 0.1kg of ginkgo extract, 0.1kg of chrysanthemum extract, 0.2kg of kudzu root extract, 0.25kg of multivitamins, and 0.1kg of multi-trace elements;

[0047] Among them, the multivitamin includes retinyl acetate 0.007g, cholecalciferol 0.0115g, dl-α-tocopheryl acetate 18.5g, L-ascorbic acid 100g, pyridoxine hydrochloride 0.13g and folic acid 0.04g;

[0048] Complex trace elements include calcium carbonate 63.95g, ferrous sulfate 26g, zinc sulfate 10g and sodium selenite 0.05g;

[0049] The preparation method of the high-fiber, high-protein, low-GI konjac milk powder with strong satiety specifically comprises the following steps:

[0050] (1) weigh each raw material by the weight of above-mentioned konjac milk powder;

[0051] (2) first pasteurizing raw milk, then adding concentrated whey protein powder, desalted whey powder, isomaltooligosaccharide, vegetable oil, sodium hyaluronate, L-carnitine, hawthorn extract, orange peel extract, cassia seed extract, ginkgo extract, chrysanthemum extract, kudzu root extract, complex vitamins and complex trace elements, and homogenizing to obtain a mixed emulsion;

[0052] (3) sterilizing and concentrating the mixed emulsion, spray drying, fluidized bed cooling, and sieving the powder to obtain a mixed milk powder;

[0053] (4) Add konjac flour and taro flour to the mixed milk powder and mix them evenly in a dry mixing tank to obtain high-fiber, high-protein, low-GI konjac milk powder with a strong sense of fullness.

[0054] Example 2

[0055] The high-fiber, high-protein, low-GI konjac milk powder with a strong sense of satiety includes the following raw materials by weight: 300kg of raw cow's milk, 25kg of concentrated whey protein powder, 10kg of demineralized whey powder, 10kg of isomaltooligosaccharide, 2kg of fructooligosaccharide, 5kg of cream, 5kg of konjac flour, 4kg of taro flour, 1.5kg of sodium hyaluronate, 0.35kg of L-carnitine, 0.15kg of orange peel extract, 0.15kg of cassia seed extract, 0.1kg of ginkgo extract, 0.2kg of kudzu root extract, 0.25kg of multivitamins, and 0.1kg of multi-trace elements;

[0056] Among them, the multivitamin includes retinyl acetate 0.007g, cholecalciferol 0.0115g, dl-α-tocopheryl acetate 18.5g, L-ascorbic acid 100g, pyridoxine hydrochloride 0.13g and folic acid 0.04g;

[0057] Complex trace elements include calcium carbonate 63.95g, ferrous sulfate 26g, zinc sulfate 10g and sodium selenite 0.05g;

[0058] The preparation method of the high-fiber, high-protein, low-GI konjac milk powder with strong satiety specifically comprises the following steps:

[0059] (1) weigh each raw material by the weight of above-mentioned konjac milk powder;

[0060] (2) pasteurizing the raw milk, then adding concentrated whey protein powder, desalted whey powder, isomaltooligosaccharide, fructooligosaccharide, cream, sodium hyaluronate, L-carnitine, orange peel extract, cassia seed extract, ginkgo extract, kudzu root extract, complex vitamins and complex trace elements, and homogenizing to obtain a mixed emulsion;

[0061] (3) sterilizing and concentrating the mixed emulsion, spray drying, fluidized bed cooling, and sieving the powder to obtain a mixed milk powder;

[0062] (4) Add konjac flour and taro flour to the mixed milk powder and mix them evenly in a dry mixing tank to obtain high-fiber, high-protein, low-GI konjac milk powder with a strong sense of fullness.

[0063] Example 3

[0064] The high-fiber, high-protein, low-GI konjac milk powder with a strong sense of satiety includes the following raw materials by weight: 40kg of whole milk powder, 35kg of concentrated whey protein powder, 12kg of isomaltooligosaccharide, 3kg of fructooligosaccharide, 5kg of vegetable oil, 6kg of konjac flour, 2kg of taro flour, 1.6kg of sodium hyaluronate, 0.32kg of L-carnitine, 0.15kg of hawthorn extract, 0.15kg of orange peel extract, 0.1kg of ginkgo extract, 0.15kg of chrysanthemum extract, 0.2kg of kudzu root extract, 0.25kg of multivitamins, and 0.1kg of multi-trace elements;

[0065] Among them, the multivitamin includes retinyl acetate 0.007g, cholecalciferol 0.0115g, dl-α-tocopheryl acetate 18.5g, L-ascorbic acid 100g, pyridoxine hydrochloride 0.13g and folic acid 0.04g;

[0066] Complex trace elements include calcium carbonate 63.95g, ferrous sulfate 26g, zinc sulfate 10g and sodium selenite 0.05g;

[0067] The preparation method of the high-fiber, high-protein, low-GI konjac milk powder with strong satiety specifically comprises the following steps:

[0068] (1) weigh each raw material by the weight of above-mentioned konjac milk powder;

[0069] (2) mixing whole milk powder, concentrated whey protein powder, isomaltooligosaccharide, fructooligosaccharide, vegetable oil, sodium hyaluronate, L-carnitine, hawthorn extract, orange peel extract, ginkgo extract, chrysanthemum extract, kudzu root extract, complex vitamins and complex trace elements, dissolving in water, and homogenizing to obtain a mixed emulsion;

[0070] (3) sterilizing and concentrating the mixed emulsion, spray drying, fluidized bed cooling, and sieving the powder to obtain a mixed milk powder;

[0071] (4) Add konjac flour and taro flour to the mixed milk powder and mix them evenly in a dry mixing tank to obtain high-fiber, high-protein, low-GI konjac milk powder with a strong sense of fullness.

[0072] Examples 4-6

[0073] The high-fiber, high-protein, low-GI konjac milk powder with a strong abdominal feeling is different from that of Examples 1-3 only in that raw cow's milk is replaced by raw goat's milk.

[0074] Examples 7-9

[0075] The high-fiber, high-protein, low-GI konjac milk powder with a strong abdominal feeling is different from that of Examples 1-3 only in that taro powder is replaced with strawberry powder.

[0076] Examples 10-12

[0077] The high-fiber, high-protein, low-GI konjac milk powder with a strong abdominal feeling is different from that of Examples 1-3 only in that taro powder is replaced with chocolate powder.

[0078] Examples 13-15

[0079] The high-fiber, high-protein, low-GI konjac milk powder with a strong abdominal feeling is different from that of Examples 1-3 only in that taro powder is replaced with blueberry powder.

[0080] Examples 16-18

[0081] The high-fiber, high-protein, low-GI konjac milk powder with a strong abdominal feeling is different from that of Examples 1-3 only in that taro powder is replaced with vanilla powder.

[0082] Performance Testing

[0083] The konjac milk powder prepared in Example 1 was tested by Beijing Wuzhou Hengtong Certification Co., Ltd., and the determination method was based on "WS / T652-2019 Food Glycemic Index Determination Method".

[0084] Comparison of postprandial blood sugar changes of edible embodiment 1 konjac milk powder and glucose Figure 1 shown.

[0085] Depend on Figure 1 It can be seen that, with glucose as a control, the blood sugar rise after eating the konjac milk powder of Example 1 is lower. The GI value calculated by the Wolever method is 20, which belongs to the low GI range (GI<55).

[0086] The above description of the disclosed embodiments is intended to enable one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be readily apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention is not limited to the embodiments shown herein but is intended to conform to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing high-fiber, high-protein, low-GI konjac milk powder, characterized in that: The following steps are involved: (1) Weigh each raw material according to weight; The invention comprises the following raw materials in parts by weight: 300-380 parts of raw milk or 35-45 parts of whole milk powder, 25-35 parts of whey powder, 5-15 parts of oligosaccharides, 5-10 parts of cream or vegetable oil, 3-10 parts of konjac flour, 2-6 parts of plant powder, 1-2 parts of sodium hyaluronate, 0.2-0.4 parts of L-carnitine, 0.05-1.2 parts of plant extract, 0.25 parts of complex vitamins and 0.1 parts of complex trace elements; (2) adding pasteurized raw milk or whole milk powder, and then adding whey powder, oligosaccharides, cream or vegetable oil, sodium hyaluronate, L-carnitine, plant extracts, complex vitamins and complex trace elements, and homogenizing to obtain a mixed emulsion; (3) sterilizing and concentrating the mixed emulsion, spray drying, fluidized bed cooling, and sieving the powder to obtain a mixed milk powder; (4) adding konjac flour and plant powder to the mixed milk powder and mixing them evenly to obtain the high-fiber, high-protein, low-GI konjac milk powder with a strong sense of fullness.

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