Yellow ginger compound protein powder as well as preparation method and application thereof
By combining ginger extract with soy protein isolate, ginger compound protein powder was prepared, which solved the problems of side effects and limited effectiveness of traditional methods, and achieved significant metabolic regulation, weight loss and muscle gain effects, making it suitable for obese and sub-healthy people.
Patent Information
- Application Number
- CN202511280265.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-09-09
- Publication Date
- 2025-11-14
AI Technical Summary
Traditional methods for managing obesity and sub-health mainly rely on drug treatment and lifestyle interventions, which have side effects or are difficult to adhere to in the long term. Furthermore, using ginger products or protein powder alone has limited effects on metabolic regulation, weight loss, and muscle gain, especially for obese and sub-healthy individuals.
By combining ginger extract with soy protein isolate, ginger-based compound protein powder was prepared using ultrasound-assisted ethanol extraction and microencapsulation processes. This process enhances metabolic regulation, muscle building, and weight loss by utilizing the synergistic effects of active ingredients such as gingerol and shogaol with the protein.
It significantly improves metabolic rate, weight loss effect and muscle mass, with an average weight loss of 5.8kg, a decrease in body fat percentage of 6.2%, an increase in basal metabolic rate of 7.5%, and an increase in muscle mass of 1.6kg. It also has good safety and is suitable for long-term conditioning for obese and sub-healthy people.
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Abstract
Description
Technical Field
[0001] This invention belongs to the field of food technology, specifically, it relates to a small yellow ginger compound protein powder, its preparation method and application. Background Technology
[0002] Obesity and sub-health issues have complex causes, involving factors such as diet, exercise, and psychological stress. Adjusting dietary structure and improving the body's metabolic level are important ways to alleviate obesity and improve sub-health. However, traditional methods for managing obesity and sub-health mainly focus on drug treatment and lifestyle interventions. Drug treatment often comes with certain side effects, such as gastrointestinal discomfort and dependence, and it is difficult to fundamentally regulate metabolic function; while simple lifestyle interventions (such as increasing exercise and controlling diet) are often difficult for some people to maintain in the long term and have limited effects.
[0003] Ginger (also known as common ginger) is a common plant used in both food and medicine, containing various active ingredients such as gingerol, shogaol, and gingerone. Gingerol promotes fat breakdown, stimulates gastrointestinal motility, and enhances energy metabolism, while shogaol and gingerone have antioxidant and anti-inflammatory effects, reducing inflammatory responses in the body and improving indicators related to metabolic syndrome. However, the effects of using ginger products alone on improving metabolism, building muscle, and losing weight are limited, mainly because the content of its active ingredients is relatively low, and their absorption and utilization rate in the human body is not high, making it difficult to form a sustained metabolic regulatory effect.
[0004] Protein powder is a common nutritional supplement that primarily provides the body with high-quality protein to help meet the needs of muscle repair, growth, and maintaining normal physiological functions. In terms of muscle building, protein powder helps increase muscle mass by providing the raw materials for muscle synthesis and accelerating the rate of muscle protein synthesis. Regarding metabolism, increased muscle mass raises the basal metabolic rate, and long-term protein powder intake combined with exercise can indeed help boost metabolic levels, thus aiding in weight loss. However, protein powder also has limitations. Its primary focus is on nutritional supplementation, and its direct effect on metabolic regulation is relatively weak, especially for obese and sub-healthy individuals. Relying solely on protein powder cannot simultaneously meet the multiple needs of metabolic regulation, weight loss, and muscle building. Summary of the Invention
[0005] To overcome the problems existing in the background technology, the present invention provides a ginger compound protein powder, its preparation method and application. By combining ginger extract with soy protein isolate, the metabolic regulation function of ginger is combined with the nutritional supplementation function of protein powder, thereby enhancing the functionality of protein powder and achieving good effects in promoting metabolism, muscle gain and weight loss.
[0006] To achieve the above objectives, the present invention is implemented through the following technical solution: The aforementioned ginger compound protein powder comprises 5-10 parts of ginger extract microcapsules and 40-50 parts of soy protein isolate powder.
[0007] Furthermore, the aforementioned ginger compound protein powder also includes the following components: 10-20 parts polydextrose, 8-12 parts resistant dextrin, 6-10 parts soybean peptide powder, 5-8 parts tremella powder, 1-2 parts edible salt, 0-2 parts edible flavoring, 1-3 parts nutritional fortifier, 0.05-0.1 parts sweetener, and 1-2 parts anti-caking agent.
[0008] Furthermore, the ginger extract microcapsules are obtained through ultrasound-assisted ethanol extraction and microencapsulation processes.
[0009] Furthermore, the method for obtaining the ginger extract microcapsules includes the following steps: (1) Microwave ethanol extraction of ginger: Wash and chop the ginger, place it in a microwave extractor, add 70% ethanol solution, and the mass ratio of ethanol to ginger is 4:1-6:1; set the microwave power to 350-450W and extract for 25-35 minutes. (2) Ultrasonic-assisted ethanol extraction: The mixture obtained after microwave extraction is subjected to ultrasonic-assisted extraction. The ultrasonic power is 180-220W, the temperature is controlled at 38-42℃, and the time is 25-35 minutes, so that the effective components in ginger are fully dissolved to obtain ginger extract. (3) Extraction: The extract of ginger was concentrated under reduced pressure at 48-52℃ using a rotary evaporator to remove ethanol and obtain crude ginger extract; then it was dissolved in deionized water and filtered through a 0.4-0.5μm microporous membrane to obtain a clear ginger extract solution. (4) Microencapsulation: Using gum arabic and maltodextrin as wall materials, the wall materials and ginger extract solution were mixed at a mass ratio of 2.5:1-3.5:1. After stirring evenly at 78-82℃, the mixture was microencapsulated by spray drying to obtain ginger extract microcapsules.
[0010] The above-described preparation method yielded small ginger extract microcapsules.
[0011] The method for preparing the ginger compound protein powder of the present invention is to obtain it by shearing and premixing the above components.
[0012] The application of the ginger compound protein powder described in this invention in the preparation of foods that promote metabolism, weight loss, or muscle gain.
[0013] The present invention also provides a food that promotes metabolism, weight loss or muscle gain, the food comprising the above-mentioned ginger compound protein powder.
[0014] Furthermore, the food product is protein powder, nutrition bars, energy drinks, functional biscuits, or meal replacement porridge.
[0015] The beneficial effects of this invention are: Ginger extract is rich in active ingredients such as gingerol and shogaol, which promote fat breakdown, have antioxidant and anti-inflammatory effects, and enhance energy metabolism. It can stimulate gastrointestinal motility and enhance the body's absorption and utilization efficiency of nutrients. Soy protein isolate provides high-quality protein, rich in the eight essential amino acids. Its amino acid composition is close to human needs, and its bioavailability is high, making it a high-quality raw material for muscle synthesis. The combination of the two achieves a synergistic effect of metabolic regulation and nutritional muscle building. Experimental verification shows that this combination is significantly more effective than products that use either ingredient alone in promoting metabolism, muscle building, and weight loss. It can effectively address the multiple health needs of obese and sub-healthy individuals, breaking through the limitations of traditional single nutritional supplements that cannot simultaneously address metabolic regulation and body composition optimization.
[0016] The cavitation effect of ultrasound can disrupt the cell wall structure of ginger, allowing for more complete dissolution of active ingredients and significantly shortening the extraction time from several hours to about 30 minutes. This effectively preserves the heat-sensitive active ingredients in the ginger extract. The subsequent microencapsulation process acts like a "protective layer" for the ginger extract, protecting it from damage caused by external factors such as light, oxygen, and temperature during storage, transportation, and use. It also effectively masks the pungent odor of the ginger extract, improves the flavor and texture of the protein powder, and enhances its solubility, resulting in clumping-free, easily absorbed powder with significantly improved sensory quality.
[0017] In a 12-week clinical trial, obese and sub-healthy subjects who took the ginger compound protein powder of this invention experienced an average weight loss of 5.8 kg, a 6.2% decrease in body fat percentage, a 7.5% increase in basal metabolic rate, and a 1.6 kg increase in muscle mass. Furthermore, all physiological indicators (such as liver and kidney function, blood lipids, and blood sugar) remained stable, and no adverse reactions were observed. This indicates that the product of this invention has good safety and tolerability and can be considered an ideal choice for long-term conditioning of obese and sub-healthy individuals. It provides strong technical support and practical evidence for the development of safe and effective nutritional health products. Detailed Implementation
[0018] To make the objectives, technical solutions, and beneficial effects of this invention clearer, the technical solutions of this invention will be described in detail below. Obviously, the described embodiments are only a part of the embodiments of this invention, and not all of them. Other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are all within the scope of protection of this invention.
[0019] To illustrate the present invention more clearly, the following embodiments will be described in detail. Example 1
[0020] The preparation method of ginger extract microcapsules is as follows: After washing and slicing the ginger, the active ingredients were extracted using ultrasound-assisted ethanol extraction. Specifically, ginger slices were mixed with a 75% ethanol solution at a mass ratio of 1:10, placed in an ultrasonic extractor, and extracted for 40 minutes at a power of 250W and a temperature of 50℃. After extraction, the extract was filtered through filter paper to obtain the extract. The extract was then concentrated under reduced pressure at 55℃ using a rotary evaporator to remove the ethanol, yielding the ginger extract.
[0021] Dissolve 2g of sodium alginate in 100ml of deionized water and stir until completely dissolved to obtain solution A. Dissolve 1.5g of chitosan in 100ml of 2% (v / v) acetic acid solution and stir until completely dissolved to obtain solution B. Mix 5g of ginger extract, 0.5g of Tween-80 (emulsifier), and 20ml of water thoroughly to obtain solution C. Slowly add solution C to solution A while stirring to form an emulsion. Then slowly add the emulsion to solution B at a rate of 1 drop per second and react at room temperature for 30 minutes. After the reaction is complete, wash the precipitate with deionized water and then dry it in a vacuum drying oven at 40℃ for 12 hours to obtain ginger extract microcapsules. Example 2
[0022] Preparation method of ginger compound protein powder Weigh the following raw materials according to the following mass ratio: 5 parts of the ginger extract microcapsules obtained in Example 1, 40 parts of soy protein isolate powder, 10-20 parts of polydextrose, 8-12 parts of resistant dextrin, 6-10 parts of soy peptide powder, 5-8 parts of tremella powder, 1-2 parts of edible salt, 0-2 parts of edible flavoring, 1-3 parts of nutritional fortifier, 0.05-0.1 parts of sweetener, and 1-2 parts of anti-caking agent.
[0023] The raw materials were weighed and premixed at a low speed of 300 rpm for 10 minutes to ensure initial uniform mixing. The shearing speed was then adjusted to 800 rpm for a first high-speed shearing mix of 15 minutes to fully disperse the materials. The shearing speed was then further adjusted to 1000 rpm for a second high-speed shearing mix of 15 minutes to ensure thorough and uniform mixing of all components. The mixed protein powder was then sieved to remove larger impurities, yielding the final ginger-infused compound protein powder. Example 3
[0024] Preparation method of ginger compound protein powder Weigh the following raw materials according to the following mass ratio: 7 parts of the ginger extract microcapsules obtained in Example 1, 50 parts of soy protein isolate powder, 10-20 parts of polydextrose, 8-12 parts of resistant dextrin, 6-10 parts of soy peptide powder, 5-8 parts of tremella powder, 1-2 parts of edible salt, 0-2 parts of edible flavoring, 1-3 parts of nutritional fortifier, 0.05-0.1 parts of sweetener, and 1-2 parts of anti-caking agent.
[0025] The raw materials were weighed and premixed at a low speed of 300 rpm for 10 minutes to ensure initial uniform mixing. The shearing speed was then adjusted to 800 rpm for a first high-speed shearing mix of 15 minutes to fully disperse the materials. The shearing speed was then further adjusted to 1000 rpm for a second high-speed shearing mix of 15 minutes to ensure thorough and uniform mixing of all components. The mixed protein powder was then sieved to remove larger impurities, yielding the final ginger-infused compound protein powder. Example 4
[0026] Preparation method of ginger compound protein powder Weigh out the following raw materials according to the following mass ratio: 10 parts of the ginger extract microcapsules obtained in Example 1, 45 parts of soy protein isolate powder, 10-20 parts of polydextrose, 8-10 parts of resistant dextrin, 6-10 parts of soy peptide powder, 5-8 parts of tremella powder, 1-2 parts of edible salt, 0-2 parts of edible flavoring, 1-3 parts of nutritional fortifier, 0.05-0.1 parts of sweetener, and 1-2 parts of anti-caking agent.
[0027] The weighed raw materials were pre-mixed at a low speed of 280 rpm for 10 minutes to ensure initial uniform mixing. The shearing speed was then adjusted to 850 rpm for a first high-speed shearing mix of 15 minutes to fully disperse the materials. The shearing speed was then further adjusted to 1000 rpm for a second high-speed shearing mix of 15 minutes to ensure thorough and uniform mixing of all components. The mixed protein powder was then sieved to remove larger impurities, yielding the final ginger-infused compound protein powder.
[0028] It should be noted that in Examples 2 to 4, the small yellow ginger extract microcapsules and soy protein isolate powder are the main active ingredients of the small yellow ginger compound protein powder, while the others are auxiliary ingredients. The auxiliary ingredients mainly affect the taste, and the specific amount of auxiliary ingredients should not be construed as a necessary limitation of the present invention.
[0029] The application of ginger-based protein powder as a food for promoting metabolism, weight loss, or muscle gain.
[0030] I. Selection of Experimental Population Inclusion criteria A total of 120 healthy obese or overweight individuals aged 18-60 years with a body mass index (BMI) of 30 or above, no history of major illnesses, no recent use of drugs affecting metabolism, no history of severe food allergies, and who have a need to lose weight and gain muscle were included.
[0031] Exclusion criteria Individuals with diseases of vital organs such as the heart, liver, and kidneys, endocrine disorders, severe gastrointestinal diseases, malignant tumors, mental illnesses, as well as pregnant or breastfeeding women, should be excluded to avoid interference with the experimental results.
[0032] II. Grouping and Usage / Dosage A randomized, double-blind, controlled trial was conducted, in which 120 subjects were randomly divided into three groups: A, B, and C, with 40 subjects in each group. The grouping is shown in the table below.
[0033] Table 1. Explanation of Experimental Grouping
[0034] III. Detection Indicators and Methods 1. Weight change (kg): The subject's weight was measured using an electronic scale at a fixed time each week (e.g., every Monday morning on an empty stomach), accurate to 0.1 kg. The initial weight and weight data after 12 weeks were recorded, and the weight change value was calculated.
[0035] 2. Body fat percentage (%): Body fat percentage was measured in subjects before the start of the experiment and 12 weeks later using a body composition analyzer (such as a bioelectrical impedance analysis instrument, which was calibrated and the measurement error was controlled within ±3%). The instrument was operated in accordance with the instrument's operating specifications to ensure consistency of measurement conditions and to accurately reflect changes in body fat content.
[0036] 3. Basal Metabolic Rate (BMR) (kcal / d): Using the indirect calorimetry method, a portable metabolic measuring instrument (measurement error ≤ ±5%) was used to measure the energy consumption per unit time under the conditions of the subject lying down, fasting, quiet state, and suitable ambient temperature (20 - 25℃), and converted into the daily basal metabolic rate. The values before and after the experiment were measured to assess the changes in the energy metabolism level of the subject under resting state.
[0037] 4. Muscle mass (kg): Using a body composition analyzer (the same instrument used to measure body fat percentage), which estimates the muscle mass of different parts of the body based on the principle of bioelectrical impedance analysis, the whole-body muscle mass of the subjects was measured. Measurements were taken once at the beginning of the experiment and once after 12 weeks. The growth of muscle tissue was studied based on the measurement data.
[0038] IV. Security Assessment 1. Adverse Reaction Recording: During the experiment, participants are required to truthfully record any physical discomfort or abnormal reactions (such as nausea, vomiting, diarrhea, rash, etc.) and promptly report them to the researchers. Simultaneously, researchers will proactively inquire about the participants' health status regularly (every two weeks) and meticulously record any suspected product-related adverse reactions, including the time of occurrence, duration, severity, and treatment measures, in order to comprehensively analyze the product's safety.
[0039] 2. Monitoring of vital signs: Before the experiment, every 4 weeks during the experiment, and at the end of the experiment, the subjects' vital signs, such as blood pressure (measured using an electronic blood pressure monitor in a seated position at rest, once for each upper limb, and the higher value was recorded, with an error range of ±5 mmHg), heart rate (measured by electrocardiograph or auscultation, with an error range of ±5 beats / minute), and body temperature (measured using an electronic thermometer in axillary position, with an error range of ±0.2℃), were monitored to observe for any abnormal changes and to determine the impact of the product's safety on the subjects' physiological functions.
[0040] 3. Laboratory Tests: Before the start of the experiment and 12 weeks later, subjects underwent complete blood count (including white blood cell count, red blood cell count, platelet count, hemoglobin, etc., with reference ranges based on clinical laboratory standards), urinalysis (urine protein, urine glucose, occult blood, etc.), liver function tests (alanine aminotransferase, aspartate aminotransferase, total bilirubin, etc., with normal ranges based on clinical laboratory standards), and kidney function tests (blood urea nitrogen, creatinine, uric acid, etc.). Blood and urine samples were collected venously and sent to a professional clinical laboratory for analysis using standardized testing methods to assess the potential impact of the ginger compound protein powder on the function of vital organs in the subjects and ensure product safety.
[0041] Table 2 Application effects of each experimental group
[0042] Note: Data in the table are mean ± standard deviation. * indicates a significant difference compared to the control group (P<0.05).
[0043] Table 3 Safety evaluation results for each experimental group
[0044] The above results indicate that the experimental group (Group A) showed significantly better changes in body weight, body fat percentage, basal metabolic rate, and muscle mass than the ginger extract group (Group B) and the soy protein isolate group (Group C), with good safety and no serious adverse reactions. This fully demonstrates that the combined use of ginger extract and soy protein isolate has significant effects on promoting metabolism, weight loss, and muscle gain.
[0045] Finally, it should be noted that the above preferred embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail through the above preferred embodiments, those skilled in the art should understand that various changes can be made to it in form and detail without departing from the scope defined by the claims of the present invention.
Claims
1. A compound protein powder made from ginger, characterized in that, It includes 5-10 parts of ginger extract microcapsules and 40-50 parts of soy protein isolate powder.
2. The ginger compound protein powder according to claim 1, characterized in that, It also includes the following components: 10-20 parts polydextrose, 8-12 parts resistant dextrin, 6-10 parts soybean peptide powder, 5-8 parts tremella powder, 1-2 parts edible salt, 0-2 parts edible flavoring, 1-3 parts nutritional fortifier, 0.05-0.1 parts sweetener, and 1-2 parts anti-caking agent.
3. The ginger compound protein powder according to claim 1 or 2, characterized in that, The ginger extract microcapsules were obtained through ultrasound-assisted ethanol extraction and microencapsulation.
4. The ginger compound protein powder according to claim 3, characterized in that, The method for obtaining the ginger extract microcapsules includes the following steps: (1) Microwave ethanol extraction of ginger: Wash and chop the ginger, place it in a microwave extractor, add 70% ethanol solution, and the mass ratio of ethanol to ginger is 4:1-6:1; set the microwave power to 350-450W and extract for 25-35 minutes. (2) Ultrasonic-assisted ethanol extraction: The mixture obtained after microwave extraction is subjected to ultrasonic-assisted extraction. The ultrasonic power is 180-220W, the temperature is controlled at 38-42℃, and the time is 25-35 minutes, so that the effective components in ginger are fully dissolved to obtain ginger extract. (3) Extraction: The extract of ginger was concentrated under reduced pressure at 48-52℃ using a rotary evaporator to remove ethanol and obtain crude ginger extract; then it was dissolved in deionized water and filtered through a 0.4-0.5μm microporous membrane to obtain a clear ginger extract solution. (4) Microencapsulation: Using gum arabic and maltodextrin as wall materials, the wall materials and ginger extract solution were mixed at a mass ratio of 2.5:1-3.5:
1. After stirring evenly at 78-82℃, the mixture was microencapsulated by spray drying to obtain ginger extract microcapsules.
5. A method for preparing microcapsules of ginger extract, characterized in that, Includes all the steps as described in claim 4.
6. The ginger extract microcapsules obtained by the preparation method described in claim 5.
7. The method for preparing the ginger-based compound protein powder according to any one of claims 1 to 4, characterized in that, The components of the ginger compound protein powder were sheared and premixed to obtain the ginger compound protein powder.
8. The use of the ginger compound protein powder as described in claim 1 or 2 in the preparation of foods that promote metabolism, weight loss or muscle gain.
9. A food product that promotes metabolism, weight loss, or muscle gain, characterized in that, The food product includes the ginger compound protein powder as described in claim 1 or 2.
10. The food product according to claim 9, characterized in that, The food products mentioned are protein powder, nutrition bars, energy drinks, functional biscuits, or meal replacement porridge.