Low-GI energy-control protein microemulsion as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of special dietary sports nutrition food, and provides a low-GI energy-control protein microemulsion as well as a preparation method and application thereof. The protein microemulsion comprises the following components in parts by weight: 4-15 parts of low-GI carbohydrate, 1-5 parts of vegetable oil, 4-10 parts of concentrated milk protein, 2-5 parts of collagen peptide, 0.1-5 parts of dietary fibers, 0.05-0.5 part of compound vitamins and 0.01-0.1 part of compound minerals, the low-GI carbohydrate is one or more of isomaltitol, isomaltulose, fructose, xylitol, lactitol and arabinose. The composition has the characteristics of comprehensive nutrition, low GI and the like, the functional ratio design of each component is reasonable, and the requirements of diabetics, sports people and diabetic sports people can be met; meanwhile, the particle size is uniform, the taste is smooth, the stability is high, and the product quality is integrally improved.

Description

Technical Field

[0001] This invention belongs to the field of special dietary sports nutrition food technology, and provides a low-GI controlled-energy protein microemulsion, its preparation method and application. Background Technology

[0002] Complete nutritional foods refer to special medical or dietary formula foods that can serve as a single source of nutrition to meet the nutritional needs of a target population, especially those with high blood sugar. The most significant factor affecting blood sugar in food is carbohydrates. Carbohydrates are essential for human survival and are the primary source of energy. Their digestive properties are closely related to blood sugar production, and the glycemic index (GI) is commonly used to measure the relative impact of food on blood sugar. Currently, dextrin is commonly used as a carbohydrate in complete nutritional foods; however, its high GI value is detrimental to blood sugar control. Furthermore, as a physiological indicator, the GI value reflects the rate and ability to raise blood sugar. Many studies have shown that long-term consumption of low-GI foods can lower blood lipids, reduce the incidence of heart disease, and has a significant effect on obesity and weight control. Simultaneously, for athletes, a low-GI diet can help improve exercise endurance and stamina.

[0003] Chinese invention patent application CN119732489A discloses a low-GI formula food suitable for diabetic patients and its preparation method. The ingredients and proportions are: protein 4%-6%, fat 2%-4%, carbohydrates 10%-15%, dietary fiber 2.5%-4.5%, minerals 3‰-5‰, vitamins 3‰-5‰, food additives 3%-5%, and the remainder is purified water. This product has a relatively comprehensive range of nutrients, but the protein type is limited to calcium caseinate. It has a high viscosity (174.6 cp), resulting in a sticky and unsmooth mouthfeel. This high viscosity is also the main reason for its low emulsification rate. Furthermore, the product has a large particle size, ranging from 0.2-200 μm, with a D50 of approximately 30 μm, affecting the texture. The preparation process uses high-temperature sterilization at 121℃ with an F0 value of 8-15 minutes, a post-sterilization process. This process causes significant loss of temperature-sensitive vitamins such as vitamin C and vitamin B1, and also results in severe Maillard browning, affecting sensory qualities and flavor.

[0004] Chinese invention patent application CN117752077A discloses a low-GI complete nutritional formula milk and its preparation method. The raw material composition is as follows: 10-14 parts carbohydrates, 4-5 parts calcium caseinate, 1.3-2 parts dietary fiber, 0.1-0.15 parts sodium chloride, 0.1-0.12 parts sodium citrate, 0.1-0.15 parts potassium citrate, 0.15-0.2 parts magnesium chloride, 0.1-0.15 parts dipotassium hydrogen phosphate, 0.05-0.1 parts compound vitamins, 0.05-0.1 parts compound minerals, 2.5-3.6 parts compound oils, 0.3-0.5 parts phospholipids, 0.2-0.5 parts MCT, and 0.04-0.08 parts colloids. The aqueous and oil phases are prepared stepwise, mixed, sheared, homogenized, and sterilized to obtain the low-GI complete nutritional milk. This patent claims that the product produced has a balanced and comprehensive nutritional profile, high stability, and a low GI value. However, its products have low protein content and use a single raw material, calcium caseinate, which contains soluble magnesium chloride that is detrimental to the stability of milk protein products. In addition, it also uses a post-sterilization process, which will cause nutrient loss and browning.

[0005] In the preparation of low-GI dietary protein microemulsions, it is important to consider not only their effect on blood sugar control, but also their nutritional completeness, product properties such as pH value, particle size, viscosity, and stability. Therefore, the rational design of their formulation to improve the overall quality of the product is of great significance. Summary of the Invention

[0006] To address the problems existing in the prior art, this invention provides a low-GI energy-controlled protein microemulsion, its preparation method, and its applications. This composition is characterized by comprehensive nutrition and low GI, and the energy supply ratio of each component is rationally designed to meet the needs of diabetic patients, athletes, and diabetic athletes.

[0007] This invention is achieved through the following technical solutions: In a first aspect, the present invention provides a low-GI energy-controlled protein microemulsion, wherein the low-GI energy-controlled protein microemulsion comprises, by weight, 4-15 parts of low-GI carbohydrates, 1-5 parts of fat, 6-15 parts of protein, 0.1-5 parts of dietary fiber, 0.05-0.5 parts of compound vitamins, and 0.01-0.1 parts of compound minerals; wherein the low-GI carbohydrates are one or more selected from isomaltulitol, isomaltulose, fructose, xylitol, lactitol, and arabinose.

[0008] The GI values ​​of the low-GI carbohydrates selected in this invention are as follows: Isomaltulitol has a GI value of 2, lactitol has a GI value of 3, xylitol has a GI value of 7-8, fructose has a GI value of 20-23, maltitol has a GI value of 23-34, isomaltulitol has a GI value of 32-45, and arabinose has a GI value of 52.

[0009] By using the above-mentioned carbohydrates or their combinations as carbohydrate raw materials, we can not only ensure that the energy intake required by the population is met, but also achieve the purpose of reducing the GI value of food, slowing down glucose absorption, preventing blood sugar fluctuations, and controlling blood sugar response.

[0010] Preferably, the low-GI controlled-energy protein microemulsion comprises, by weight, 8-10 parts low-GI carbohydrates, 1-2 parts fat, 8-10 parts protein, 0.1-1 part dietary fiber, 0.1-0.3 parts compound vitamins, and 0.01-0.05 parts compound minerals.

[0011] More preferably, the low-GI controlled-energy protein microemulsion comprises, by weight, 9.5 parts low-GI carbohydrates, 1.6 parts fat, 8.5 parts protein, 0.15 parts dietary fiber, 0.22 parts compound vitamins, and 0.04 parts compound minerals.

[0012] Preferably, the protein is concentrated milk protein and collagen peptides.

[0013] More preferably, the mass ratio of the concentrated milk protein to the collagen peptides is 4-10:2-5.

[0014] In this invention, the protein is further optimized to be a combination of milk-derived protein—concentrated milk protein—and collagen peptides, with a protein content reaching over 6g / 100mL. Related studies have shown that collagen peptides can enhance vascular elasticity, reduce the risk of vascular endothelial damage caused by diabetes, and accelerate wound healing (a common complication in diabetic patients); they can also help regulate fasting blood glucose by improving insulin sensitivity. Furthermore, collagen peptides can provide targeted nutritional support for athletes by enhancing muscle repair, protecting joint function, and accelerating post-exercise recovery.

[0015] In some specific embodiments of the present invention, the collagen peptides are fish collagen peptides, wherein, by mass percentage, collagen peptides with a molecular weight in the range of 500-3000 Da account for more than 60%.

[0016] More preferably, the fat is a vegetable oil with an unsaturated fatty acid content of ≥60%; wherein, the content of monounsaturated fatty acids is ≥10%, and the content of ω-3 polyunsaturated fatty acids is ≥20%.

[0017] More preferably, the vegetable oil is one or more of flaxseed oil, perilla seed oil, rapeseed oil, and peony seed oil.

[0018] In this invention, the fat used is plant oil such as flaxseed oil and peony seed oil, which are rich in polyunsaturated fatty acids (ω-3 fatty acids). These fatty acids can reduce insulin resistance and decrease postprandial blood glucose fluctuations by enhancing insulin receptor activity. Furthermore, ω-3 fatty acids can inhibit hepatic gluconeogenesis and promote the uptake and utilization of glucose by peripheral tissues. In addition, polyunsaturated fatty acids can lower low-density lipoprotein cholesterol, improve blood circulation efficiency, reduce the stress on the cardiovascular system from high-intensity training, and reduce post-exercise inflammation by inhibiting pro-inflammatory factors (such as IL-6 and TNF-α), thus accelerating muscle repair.

[0019] Furthermore, the energy contribution ratio of the low-GI carbohydrates is 30-45%; the energy contribution ratio of the fat is 20-25%; and the energy contribution ratio of the protein is 35-50%.

[0020] A well-designed macronutrient energy ratio of carbohydrates, fats, and proteins—that is, appropriately reducing the proportion of energy from carbohydrates and increasing the proportion of energy from proteins—is more suitable for diabetics, athletes, and diabetic athletes.

[0021] Furthermore, the collagen peptides in the protein provide 25-50% of the total energy from the protein. Collagen peptides are easily digested, and by controlling their energy contribution from fat, the burden on the kidneys of people with diabetic syndromes can be reduced.

[0022] Furthermore, the compound vitamins are vitamin A, vitamin D, vitamin E, vitamin C, vitamin B1, vitamin B2, vitamin B6, and vitamin B1. 12 It contains one or more of the following: niacin, biotin, pantothenic acid, and folic acid.

[0023] Furthermore, the compound minerals are one or more of iron, zinc, and selenium.

[0024] Furthermore, the low-GI controlled-energy protein microemulsion also includes one or more of the following: emulsifiers, thickeners, pH adjusters, sweeteners, and flavoring substances.

[0025] Furthermore, the emulsifier is one or more of phospholipids, mono- and diglycerides of fatty acids, and sucrose esters.

[0026] Furthermore, the thickener is one or more of carrageenan, gellan gum, microcrystalline cellulose, and sodium carboxymethyl cellulose.

[0027] Furthermore, the pH adjuster is one or more of sodium citrate and sodium tripolyphosphate.

[0028] Furthermore, the flavoring substance is one or more of natural extracts, natural flavorings, and fragrances.

[0029] Thirdly, the present invention also provides a method for preparing any of the above-mentioned low-GI energy-controlled protein microemulsions, specifically comprising the following steps: (1) Preparation of carbohydrate solution: After dissolving the thickener in water, add low-GI carbohydrates, stir to dissolve, then add pH adjuster, dietary fiber and compound minerals in sequence, and stir to dissolve; (2) Protein hydration: Add protein under stirring conditions to hydrate and obtain protein hydrate solution; (3) Preparation of primary water-oil emulsion: After dissolving the emulsifier in water, add vegetable oil and stir thoroughly to obtain primary water-oil emulsion; (4) Preparation of protein microemulsion: After thoroughly mixing the primary microemulsion with the protein hydrate, add compound vitamins, and add or not add sweeteners and / or flavorings, stir and mix well, then homogenize under high pressure and sterilize with UHT to obtain the final product.

[0030] Furthermore, the hydration temperature is 55-75℃, and the hydration time is 10-40 min.

[0031] Furthermore, the low-GI carbohydrate solution is prepared at a temperature of 55-85°C; and / or the primary water-oil emulsion is prepared at a temperature of 65-85°C.

[0032] Furthermore, the high-pressure homogenization is performed 1-3 times at a pressure of 25-50 MPa; the UHT sterilization temperature is 135-142℃, and the sterilization time is 10-20 seconds.

[0033] Thirdly, the present invention also provides the application of any of the above-described low-GI energy-controlled protein microemulsions, or the low-GI energy-controlled protein microemulsions prepared by any of the above-described preparation methods, in the field of special dietary foods or special medical foods.

[0034] Furthermore, the special dietary food or special medical food is a special dietary food or special medical food for diabetic patients, athletes, or diabetic athletes.

[0035] Compared with the prior art, the present invention has the following beneficial effects: The low-GI controlled-energy protein microemulsion of this invention is rich in seven major categories of nutrients (protein, fat, carbohydrates, dietary fiber, vitamins, minerals, and water), with more than 100 nutrients coexisting stably. In particular, the selection of low-GI carbohydrate raw materials reduces the GI value while meeting energy intake requirements.

[0036] The present invention preferably uses vegetable oils rich in unsaturated fats as the fat source, which can reduce insulin resistance and reduce postprandial blood glucose fluctuations.

[0037] The present invention also preferably uses milk protein concentrate (MPC) and collagen peptides as protein sources, which on the one hand improve insulin sensitivity and help regulate fasting blood glucose, and on the other hand enhance muscle repair, protect joint function and accelerate post-exercise recovery, providing targeted nutritional support for athletes.

[0038] In addition, the low-GI carbohydrate energy ratio, fat and protein energy ratio in this invention are reasonably designed (carbohydrate energy ratio is 30-45%; fat energy ratio is 20-25%; protein energy ratio is 35-50%). Under the premise of meeting basic energy intake, the carbohydrate energy ratio is appropriately reduced and the protein energy ratio is increased, which can be used to meet the daily protein intake of special populations such as hyperglycemia, diabetics, athletes, diabetic exercise patients and other people who need dietary assistance to control blood sugar levels.

[0039] Finally, by adjusting the process, especially the sterilization process, the protein microemulsion prepared by this invention has the characteristics of small particle size, smooth taste, and good stability, and the process is simple and suitable for industrial production. Attached Figure Description

[0040] Figure 1 The particle size distribution of the low-GI energy-controlled protein microemulsion 2 prepared in Example 1 is shown below. Figure 2 This study compares the blood glucose response curves at different time points for subjects in experimental group 2 during a human trial of glucose and protein microemulsion 2. Detailed Implementation

[0041] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of them. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0042] The raw materials used in the embodiments of this invention are sourced from the following sources: Crystalline fructose, fructooligosaccharides, and polydextrose were purchased from Baolingbao Biotechnology Co., Ltd.; maltitol, isomaltitol, and sorbitol were purchased from Shandong Lvjian Biotechnology Co., Ltd.; isomaltulose was purchased from Qingdao Hanicang Biotechnology Co., Ltd.; xylitol was purchased from Jinan Shengquan Tanghetang Biotechnology Co., Ltd.; crystalline trehalose was purchased from Dezhou Huiyang Biotechnology Co., Ltd.; concentrated milk protein (MPC) was purchased from Fonterra (Fonterra, New Zealand); fish collagen peptides were purchased from Anhui Shengmeinuo Biotechnology Co., Ltd.; flaxseed oil (19.4% monounsaturated fatty acids, 53.7% ω-3 polyunsaturated fatty acids) was purchased from Qingdao Haizhiyuan Life Technology Co., Ltd.; perilla seed oil (13.5% monounsaturated fatty acids, 65.6% ω-3 polyunsaturated fatty acids) was purchased from Qingdao Haizhiyuan Life Technology Co., Ltd.; peony seed oil (22.6% monounsaturated fatty acids, 42.6% ω-3 polyunsaturated fatty acids) was purchased from Heze Zhonghe Jianyuan Biotechnology Co., Ltd.; mono- and diglyceride fatty acid esters were purchased from Riken. RIKEVITA; soybean lecithin was purchased from Cargill USA; carrageenan was purchased from CP Kelco ApS-USA; compound thickener and stabilizer (microcrystalline cellulose, sodium carboxymethyl cellulose) was purchased from Mudanjiang Linrun Pharmaceutical Excipients Co., Ltd., product number 7569; compound vitamin (containing vitamin A 0.062%, D 0.0014%, E 2.0%, C 25.25%, B1 0.91%, B2 0.33%, B6 0.33%, B... 12 0.0005%, niacin 2.0%, biotin 0.005%, pantothenic acid 0.62%, folic acid 0.046%, and the remaining maltodextrin) were purchased from Zhengzhou Ruipu Bioengineering Co., Ltd.; compound minerals (containing iron 0.34%, zinc 3.0%, and selenium 0.013%) were purchased from Zhengzhou Ruipu Bioengineering Co., Ltd.; sodium tripolyphosphate was purchased from Chongqing Wansheng Chuandong Chemical Co., Ltd.; sodium citrate was purchased from Shandong Yingxuan Industrial Co., Ltd.; and cream vanilla flavor and coffee flavor were both purchased from Aipu Flavor Group Co., Ltd.

[0043] Example 1 This embodiment provides a low-GI controlled-energy protein microemulsion, the composition of which is shown in Table 1.

[0044] Table 1. Composition and dosage of low-GI energy-controlled protein microemulsions (unit: g)

[0045] The preparation method of low-GI energy-controlled protein microemulsion is as follows: (1) Preparation of carbohydrate solution: Take 5000mL of purified water and place it in a suitable solution container and keep the temperature at 55℃-85℃. Turn on the stirrer, add the formula amount of thickener, and stir until dissolved; then add low-GI carbohydrates and continue stirring until dissolved; finally, add the formula amount of pH adjuster, dietary fiber and compound minerals in sequence, and continue stirring until dissolved. (2) Protein hydration: Slowly add the amount of protein in the formula under stirring conditions until the liquid is observed to be uniform and there are no undissolved particles. Continue stirring for 30 minutes under the condition of keeping warm at 55-75℃ to obtain protein hydration solution. Cool to room temperature for later use. (3) Preparation of primary water-oil emulsion: Take 1000 mL of purified water, keep the temperature at 65-85℃, turn on the stirrer, add the pre-formulated amount of emulsifier, and continue to stir for 20 min after it is completely dissolved; then add the pre-formulated amount of fat, stir thoroughly to obtain primary water-oil emulsion, and set aside for later use. (4) Preparation of protein microemulsion: After thoroughly mixing the primary microemulsion with the protein hydration solution, add the formulated amount of compound vitamins and flavorings, add water to make up to 10000mL, and stir to mix well; (5) Homogenization and sterilization: Add the mixed solution from step (4) to a high-pressure homogenizer and homogenize twice at 30 MPa; then sterilize at 141℃ for 10-20 seconds and fill aseptically to obtain the corresponding low-GI energy-controlled protein microemulsion.

[0046] Example of effect 1: The GI values ​​and energy ratios of each nutrient in protein microemulsions 1-8 were calculated as follows: (1) The GI value of low-GI carbohydrates is calculated according to the following formula: GI = Σ GI value of each carbohydrate × percentage of total carbohydrate mass of that carbohydrate.

[0047] The GI values ​​of each carbohydrate are shown in Table 2.

[0048] Table 2. GI values ​​of various carbohydrates

[0049] (2) The energy supply ratio of each nutrient is calculated using the following formula: Total carbohydrate energy ratio = (non-sugar alcohol carbohydrate content g × 17 + sugar alcohol carbohydrate content g × 10 + dietary fiber content g × 8) / (protein content g × 17 + fat content × 37 + non-sugar alcohol carbohydrate content × 17 + sugar alcohol carbohydrate content × 10 + dietary fiber content × 8) × 100%; Fat energy ratio = (fat content g × 37) / (protein content g × 17 + fat content × 37 + non-sugar alcohol carbohydrate content × 17 + sugar alcohol carbohydrate content × 10 + dietary fiber content × 8) × 100%; Protein energy ratio = (protein content g × 17) / (protein content g × 17 + fat content × 37 + non-sugar alcohol carbohydrate content × 17 + sugar alcohol carbohydrate content × 10 + dietary fiber content × 8) × 100%.

[0050] Note: Fat content refers to the total amount of fat and emulsifiers in Table 1, and dietary fiber content refers to the total amount of dietary fiber and thickeners in Table 1.

[0051] The results are shown in Table 3.

[0052] Table 3. GI value of protein microemulsion and energy ratio of each nutrient.

[0053] As can be seen from the table above, except for protein microemulsion 7, the energy ratios of the various nutrients in the other protein microemulsions are reasonable. Specifically, the energy ratio of carbohydrates is 30-45%; the energy ratio of fat is 20-25%; and the energy ratio of protein is 35-50%.

[0054] Compared with protein microemulsion 1, protein microemulsion 2, and protein microemulsion 3, protein microemulsion 4 differs only in its carbohydrate composition. Protein microemulsions 4-6 all contain crystalline trehalose, which significantly increases the GI value of the protein microemulsion. Therefore, in this invention, the carbohydrate is preferably one or more of isomaltitol, isomaltulose, fructose, xylitol, maltitol, lactitol, and arabinose.

[0055] Compared to protein microemulsion 1, protein microemulsion 7 has adjustments in the amounts of carbohydrates, fats, and proteins (but the composition and ratio of each nutrient remain unchanged), resulting in a higher proportion of energy from carbohydrates and a lower proportion of energy from protein.

[0056] Example of effect 2: The basic physical properties, mouthfeel, and stability of the above protein microemulsions 1-8 were tested, and the specific test methods are as follows: 1. pH value: A PHS-3C pH meter (Leici) was used for measurement. A certain amount of each protein microemulsion was taken to immerse or embed the electrode. The electrode was inserted into the microemulsion, and the temperature compensation system of the pH meter was adjusted to the sample temperature. The measurement was performed using a procedure suitable for the pH meter. After the reading stabilized, the value was directly recorded, accurate to 0.01.

[0057] 2. Viscosity: NDJ-8S rotational viscometer was used for measurement. Each protein microemulsion was placed in a beaker or cylindrical container with a diameter of at least 70 mm and a height of at least 125 mm. The temperature of the liquid being measured was accurately controlled. Rotor #1 was selected, and the rotation speed was 60 r / min for measurement.

[0058] 3. Particle size: Particle size was determined using a Bettersize laser particle size analyzer. The amount added each time was approximately 1-3 mL. Particles in the range of 0.02-2600 μm were measured using laser diffraction.

[0059] 4. Evaluation method for 0-day process indicators: The criteria for judging good process indicators and intestinal tolerance are: viscosity value ≤30mPa·s, D90≤1μm.

[0060] 5. Stability evaluation: The criteria for judging good stability are: no stratification, gelation, or sedimentation.

[0061] The results are shown in Table 4.

[0062] Table 4. Characterization results of basic properties of low-GI controlled-energy, fully nutritious protein microemulsions

[0063] As can be seen from the table above: compared with protein microemulsions 1 and 3, protein microemulsions 4 and 6 have significantly increased viscosity due to the use of sorbitol and maltitol, which can also cause symptoms such as borborygmus and diarrhea; compared with protein microemulsion 2, protein microemulsion 5 uses crystalline trehalose, which increases its viscosity and also results in a slightly sticky texture and a poorer user experience.

[0064] Compared to protein microemulsion 1, protein microemulsion 7 has a larger particle size with an increasing trend, poor system stability, and more severe stratification and emulsion separation.

[0065] Compared to protein microemulsion 2, protein microemulsion 8 exhibits greater fluctuations in UHT sterilization pressure during preparation, along with larger particle size and viscosity, and shows signs of precipitation and emulsion separation, indicating that whey protein has poor heat resistance.

[0066] Example 3: Human Trial The glycemic control effect of the protein microemulsions prepared according to this invention was verified according to WS / T 652-2019.

[0067] Subjects: Eighty healthy adult volunteers aged 18-65 years were selected according to the subject inclusion criteria in the above-mentioned criteria, with half being male and half female, and were randomly divided into 8 groups.

[0068] Test samples: protein microemulsions 1-8 prepared in the examples, and glucose.

[0069] Experimental Methods: For the three days prior to the test, subjects maintained a regular sleep schedule and normal diet; on the day before the test, they avoided high-fiber and high-sugar foods for dinner and fasted before 10:00 PM; on the morning of the test, they avoided strenuous exercise and sat quietly for 10 minutes before the food tasting test. (1) Collect fasting blood samples twice at 5-minute intervals, and test and record blood glucose levels; (2) Start eating. Experimental groups 1-8 each ate protein microemulsion 1-8 (take 236mL of each protein microemulsion and dilute with purified water to 250mL for consumption). All test substances and water were consumed within 5-10 minutes. The time was started from the time of the first bite.

[0070] (3) Blood samples were collected at 15 min, 30 min, 45 min, 60 min, 90 min and 120 min after the meal, and blood glucose values ​​were measured and recorded; the results are shown in Table 5; among them, the fasting blood glucose and blood glucose curves at 15, 30, 45, 60, 90 and 120 min after the meal were compared between the subjects in experimental group 2 before taking glucose (calculated as 20g of anhydrous glucose dissolved in 250mL of purified water) and protein microemulsion 2. Figure 2 As shown.

[0071] Table 5. Mean blood glucose levels of protein microemulsions 1-8 at different time points (unit: mmol / L)

[0072] As can be seen from the table above, protein microemulsions 1, 2, 3 and 7, 8 have smaller blood glucose fluctuations and lower peak values ​​at 30 minutes; while protein microemulsions 4, 5 and 6 have larger blood glucose fluctuations and higher peak values ​​at 30 minutes.

[0073] Plot time (t) on the x-axis and blood glucose concentration (c) on the y-axis. t Plot a curve with the glycemic response curve (AUC) on the ordinate, calculate the area under the glycemic response curve (AUC), and calculate the glycemic index (GI) of the food using the following formula:

[0074]

[0075] Where: GI n GI value derived for individual subjects; A t The IAUC value of the food to be tested; The IAUC is the average of at least two reference foods measured for the same individual; GI is the GI value of the food being tested.

[0076] The results are shown in Table 6.

[0077] Table 6. Glycemic index values ​​of protein microemulsions 1-8

[0078] As can be seen from the table above, the GI values ​​of protein microemulsions 1, 2, 3 and 7, 8 are relatively low, while those of protein microemulsions 4, 5 and 6 are relatively high. Among them, protein microemulsion 5 has a GI value >70, which is considered high GI, while the other GI values ​​are all <55, which are considered low GI. Protein microemulsion 3 has the lowest GI value.

[0079] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, and is not intended to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions made by those skilled in the art to the technical solution of the present invention do not depart from the essence and scope of the technical solution of the present invention.

Claims

1. A low-GI energy-controlled protein microemulsion, characterized in that, The composition by weight is as follows: 4-15 parts low-GI carbohydrates, 1-5 parts fat, 6-15 parts protein, 0.1-5 parts dietary fiber, 0.05-0.5 parts compound vitamins, and 0.01-0.1 parts compound minerals; wherein the low-GI carbohydrates are one or more of isomaltitol, isomaltulose, fructose, xylitol, lactitol, and arabinose.

2. The low-GI energy-controlled protein microemulsion according to claim 1, characterized in that, By weight, it includes: 8-10 parts low-GI carbohydrates, 1-2 parts fat, 8-10 parts protein, 0.1-1 part dietary fiber, 0.1-0.3 parts compound vitamins, and 0.01-0.05 parts compound minerals.

3. The low-GI energy-controlled protein microemulsion according to claim 1, characterized in that, By weight, it includes: 9.5 parts low-GI carbohydrates, 1.6 parts fat, 8.5 parts protein, 0.15 parts dietary fiber, 0.22 parts compound vitamins, and 0.04 parts compound minerals.

4. The low-GI energy-controlled protein microemulsion according to claim 1, characterized in that, The protein is concentrated milk protein and collagen peptides; preferably, the mass ratio of the concentrated milk protein to collagen peptides is 4-10:2-5.

5. The low-GI energy-controlled protein microemulsion according to claim 1, characterized in that, The fat is a vegetable oil with an unsaturated fatty acid content of ≥60%; wherein, the content of monounsaturated fatty acids is ≥10% and the content of ω-3 polyunsaturated fatty acids is ≥20%.

6. The low-GI energy-controlled protein microemulsion according to claim 6, characterized in that, The vegetable oil is one or more of flaxseed oil, perilla seed oil, rapeseed oil, and peony seed oil.

7. The low-GI energy-controlled protein microemulsion according to claim 1, characterized in that, The low-GI carbohydrates provide 30-45% of the energy; the fat provides 20-25%; and the protein provides 35-50%. Preferably, the energy contribution of collagen peptides in the protein accounts for 25-50% of the total energy contribution of the protein.

8. The low-GI energy-controlled protein microemulsion according to claim 1, characterized in that, The compound vitamins are vitamin A, vitamin D, vitamin E, vitamin C, vitamin B1, vitamin B2, vitamin B6, and vitamin B1. 12 One or more of niacin, biotin, pantothenic acid and folic acid; and / or one or more of iron, zinc and selenium.

9. The low-GI energy-controlled protein microemulsion according to claim 1, characterized in that, Also includes: One or more of the following: emulsifiers, thickeners, pH adjusters, sweeteners, and flavoring agents; Preferably, the emulsifier is one or more of phospholipids, mono- and diglycerides of fatty acids, and sucrose esters; and / or the thickener is one or more of carrageenan, gellan gum, microcrystalline cellulose, and sodium carboxymethyl cellulose; and / or the pH adjuster is one or more of sodium citrate and sodium tripolyphosphate; and / or the flavoring substance is one or more of natural extracts, natural flavorings, and fragrances.

10. The method for preparing a low-GI controlled-energy protein microemulsion according to claim 9, characterized in that, Includes the following steps: (1) Preparation of carbohydrate solution: After dissolving the thickener in water, add low-GI carbohydrates, stir to dissolve, then add pH adjuster, dietary fiber and compound minerals in sequence, and stir to dissolve; (2) Protein hydration: Add protein under stirring conditions to hydrate and obtain protein hydrate solution; (3) Preparation of primary water-oil emulsion: After dissolving the emulsifier in water, add vegetable oil and stir thoroughly to obtain primary water-oil emulsion; (4) Preparation of protein microemulsion: After thoroughly mixing the primary microemulsion with the protein hydrate, add compound vitamins, and add or not add sweeteners and / or flavorings, stir and mix well, then homogenize under high pressure and sterilize with UHT to obtain the final product.

11. The preparation method according to claim 10, characterized in that, The hydration temperature is 55-75℃, and the hydration time is 10-40 min; And / or the preparation temperature of the low-GI carbohydrate solution is 55-85℃; And / or the preparation temperature of the primary water-oil emulsion is 65-85℃; And / or the high-pressure homogenization is performed 1-3 times at a pressure of 25-50 MPa; the UHT sterilization temperature is 135-142℃ and the sterilization time is 10-20s.

12. The application of the low-GI controlled-energy protein microemulsion as described in any one of claims 1-9 or the low-GI controlled-energy protein microemulsion prepared by the preparation method described in claim 10 or 11 in the field of special dietary foods or special medical foods.

13. The application according to claim 12, characterized in that, The special dietary foods or special medical foods mentioned are special dietary foods or special medical foods for diabetic patients, athletes, or diabetic athletes.

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