A high-protein, low-fat liquid protein product and preparation method thereof

Abstract

The present invention relates to a liquid protein product and a preparation method thereof, and specifically to a high-protein, low-fat liquid protein product and a preparation method thereof, and belongs to the field of food technology. The high-protein, low-fat liquid protein product comprises protein, fat and starch; the protein content is 6wt%-10wt%, the fat content is greater than 0 and less than or equal to 0.5wt%, the starch content is 0.25wt%-1wt%, and the remainder is water. The present application solves the stability problem of high protein aggregation and denaturation during the processing of high-protein, low-fat (protein 6%-10wt%, fat 0-0.5wt%) liquid protein products through formula optimization, and overcomes the defect of rough taste of low-fat products, and has the characteristics of smooth taste.

Description

Technical Field

[0001] The invention relates to a liquid protein product and a preparation method thereof, in particular to a high-protein and low-fat liquid protein product and a preparation method thereof, belonging to the technical field of food. Background Art

[0002] Currently, most of the products used to supplement protein on the market are protein powders (including plant-based protein sources and animal-based protein sources). However, protein powders usually have poor dispersibility. The product needs to be stirred for a long time after adding water, and has problems such as strong roughness, strong powdery feeling, and poor smoothness.

[0003] In addition, some special diets, such as enteral nutrition drugs (enteral nutrition preparations) in clinical nutrition, also need to supplement protein, usually with liquid protein products. Liquid protein supplement products are ready to drink after opening the lid, which is convenient and quick, and may have a higher digestion and absorption rate than protein powder and traditional foods. They are more popular protein supplement products on the market.

[0004] In practice, liquid protein drinks need to go through steps such as dissolution, liquid homogenization, and heat sterilization before being canned and sold on the market. Among them, heat sterilization is an important step in the production process of protein drinks, which can effectively kill microorganisms and ensure the hygiene and safety of the product. However, during the heat sterilization process, for example, when sterilized at a temperature higher than 100°C, the three-dimensional structure of the protein may change, causing protein aggregation, thereby affecting the nutritional value and taste of the protein, especially when the protein content is high. This problem is particularly prominent. Therefore, most existing protein drinks are low-protein drinks. For example, the Chinese patent with announcement number CN102415446B discloses a liquid milk product with a protein content of 1.2% by weight and a fat content of 1.3% by weight in the finished product. Since fat can increase the smoothness of the taste of protein drinks, existing liquid protein products usually add fat to adjust the taste of protein drinks, thereby increasing the protein content. For example, the Chinese patent application with publication number CN107455471A discloses a sugar-free composite protein drink with a protein content of 3.2-3.5% and a fat content of 2.0-2.4%. However, this type of protein product with a high fat content is prone to adverse phenomena such as fat coagulation and floating, which affects the quality of the product, and too high a fat content is not good for health.

[0005] Therefore, there are few liquid protein products with high protein, low fat and smooth taste on the market. Summary of the invention

[0006] Based on the problem that high-protein beverages are prone to protein denaturation during high-temperature sterilization, thus affecting the taste, and that adding fat to improve the taste has the problem of high fat content being detrimental to health and fat coagulation being prone to occur, the present invention proposes a high-protein, low-fat liquid protein and a preparation method thereof. Through formula optimization, the stability problem of high protein being easily aggregated and denatured during the processing of high-protein, low-fat (protein content is 6%-10wt%, fat is 0-0.5wt%) liquid protein products is solved, and the defect of rough taste of low-fat products is overcome, and the product has the characteristic of smooth taste.

[0007] In order to achieve the above object, the present invention adopts the following technical solutions:

[0008] In a first aspect, the present invention provides a high-protein, low-fat liquid protein product, comprising protein, fat and starch; the protein content is 6wt%-10wt%, the fat content is greater than 0 and less than or equal to 0.5wt%, the starch content is 0.25wt%-1wt%, and the balance is water.

[0009] Preferably, the protein comprises: concentrated milk protein (MPC) and whey protein powder (WPC); further preferably, the mass ratio of concentrated milk protein to whey protein powder is (97-70): (2-10).

[0010] Preferably, the protein also includes: collagen peptides; further preferably, the mass ratio of concentrated milk protein, whey protein powder and collagen peptides is (97-70): (2-10): (0.5-20).

[0011] Preferably, the fat is vegetable oil or milk fat; further preferably, the fat includes one or more of corn oil, soybean oil, rapeseed oil, avocado oil, high oleic sunflower oil, coconut oil, anhydrous butter, light cream, butter, etc.

[0012] Preferably, the starch is one or more of corn starch, potato starch, waxy tapioca starch, and cassava starch.

[0013] Preferably, the high-protein, low-fat liquid protein product further comprises a compound stabilizer and dietary fiber. Further preferably, in the liquid protein product, the mass percentage of the compound stabilizer is 0.05%-0.5%, selected from: one or more of carrageenan, gellan gum, pectin, xanthan gum, locust bean gum, sodium tripolyphosphate and / or other phosphates; the mass percentage of the dietary fiber is 2%-5%, selected from: one or more of oligofructose, polydextrose, and resistant dextrin.

[0014] Preferably, the high-protein, low-fat liquid protein product further comprises compound vitamins, compound minerals and functional nutrients. Further preferably, in the liquid protein product, the mass percentage of the compound vitamins is 0.02%-0.5%, selected from: vitamin A, vitamin C, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B6, vitamin B 12 , vitamin K, biotin, niacin, folic acid, pantothenic acid, one or more thereof, are mixed with auxiliary materials such as maltodextrin according to GB 14880 standard; the mass percentage content of the complex minerals is 0.01%-1%, selected from: one or more thereof of zinc, selenium, magnesium, iron, calcium, cadmium, copper, potassium, and is mixed with auxiliary materials such as maltodextrin according to GB 14880 standard; the mass percentage content of the functional nutrients is 0.01%-1%, selected from: one or more thereof of ginseng powder, epigallocatechin gallate, curcumin, mulberry leaf extract, L-carnitine, creatine, etc.

[0015] In a second aspect, the present invention provides a method for preparing the high-protein, low-fat liquid protein product, comprising the following steps:

[0016] (1) Weighing and dissolving the raw materials: Weigh each raw material according to the formula ratio, dissolve the materials in 30-80℃ pure water, and stir until fully dissolved;

[0017] (2) Homogenization: The material temperature is controlled at 40-90°C and the total pressure is 150-300 bar for homogenization;

[0018] (4) Sterilization canning: After sterilization at 137-150℃ for 4-30s, aseptic canning is performed.

[0019] The high-protein, low-fat liquid protein product provided by the present invention has the following beneficial effects:

[0020] Under the ingredients and proportions of the liquid protein product provided by the present invention, a high temperature of 137-150° C. can be used for sterilization, and a good smooth taste can be maintained;

[0021] Through the friction coefficient test, the friction coefficient of this product is 0.89-1.15, which has good smoothness, and it has been confirmed by professional panel sensory tests and QCM-D experiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 is the average hydrated mass on the gold sensor after elution in the QCM-D experiment of Example 3 and Comparative Example 1;

[0023] Figure 2The variation trend of -ΔD / ΔF of the films formed in Example 3 and Comparative Example 1 during the entire adsorption and elution process. DETAILED DESCRIPTION

[0024] The specific implementation of the present invention is further described in detail below in conjunction with the accompanying drawings and examples. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0025] The raw materials and dosages of Examples 1-7 and Comparative Examples 1-7 are shown in Table 1 below, where the percentages are percentages by mass and the remainder is water; wherein the dietary fiber is at least one of oligofructose, polydextrose, and resistant dextrin, and the compound stabilizer is at least one of carrageenan, gellan gum, and sodium tripolyphosphate.

[0026] Table 1 Main raw materials and dosage of Examples 1-7 and Comparative Examples 1-7

[0027]

[0028] Example 1

[0029] High-protein, low-fat liquid protein products:

[0030] Protein content and composition: 8wt%, including: concentrated milk protein (protein content 85%) 8.86wt%, whey protein powder (protein content 90%) 0.52wt%;

[0031] Fat content and composition: 0.5wt%, coconut oil;

[0032] Starch content and composition: 0.75 wt %, cassava starch;

[0033] Dietary fiber composition and content: 2.0wt%, including 1.8wt% oligofructose and 0.2wt% polydextrose;

[0034] The composition and content of the compound stabilizer: 0.065wt%, which is 0.035wt% carrageenan and 0.03wt% sodium tripolyphosphate;

[0035] The content and composition of the compound vitamins: 0.02wt%, wherein each gram of the compound vitamins contains: Vitamin A1150μgRE, Vitamin C 450mg, Vitamin D 15.0μg, Vitamin E 17.5mgα-TE, Vitamin B14.0mg, Vitamin B24.0mg, Vitamin B64.50mg, Vitamin B 12 6.0μg, biotin 95.0μg, niacin 45.0mg, folic acid 850μg and pantothenic acid 17.5mg, and auxiliary material maltodextrin;

[0036] Content and composition of compound minerals: 0.01wt%, wherein each gram of compound minerals contains: 25mg zinc, 60μg selenium and auxiliary material maltodextrin;

[0037] Content and composition of functional nutrients: 0.5wt%, ginseng powder;

[0038] The balance is water.

[0039] Example 2

[0040] High-protein, low-fat liquid protein products:

[0041] Protein content and ingredients: 6wt%, including: concentrated milk protein (protein content 85%) 5.65wt%, whey protein powder (protein content 90%) 0.33wt%, collagen peptide 0.9wt%;

[0042] Fat content and composition: 0.25 wt %, high oleic sunflower oil;

[0043] Starch content and composition: 0.25 wt %, cassava starch;

[0044] Dietary fiber content and composition: 2.0 wt %, including 1.8 wt % fructooligosaccharides and 0.2 wt % resistant dextrin;

[0045] The content and composition of the compound stabilizer: 0.065 wt%, which is 0.035 wt% carrageenan and 0.03 wt% sodium tripolyphosphate;

[0046] The content and composition of the compound vitamins: 0.5wt%, wherein each gram of the compound vitamins contains: vitamin A 1150μgRE, vitamin C 450mg, vitamin D 15.0μg, vitamin E 17.5mgα-TE, vitamin B14.0mg, vitamin B24.0mg, vitamin B64.50mg, vitamin B 12 6.0μg, biotin 95.0μg, niacin 45.0mg, folic acid 850μg and pantothenic acid 17.5mg, and auxiliary material maltodextrin;

[0047] Content and composition of compound minerals: 1.0 wt%, wherein each gram of compound minerals contains: 25 mg zinc, 60 μg selenium and auxiliary material maltodextrin;

[0048] Content and composition of functional nutrients: 0.03 wt%, epigallocatechin gallate;

[0049] The balance is water.

[0050] Example 3

[0051] High-protein, low-fat liquid protein products:

[0052] Protein content and ingredients: 8wt%, including: concentrated milk protein (protein content 85%) 7.53wt%, whey protein powder (protein content 90%) 0.44wt%, collagen peptide 1.2wt%;

[0053] Fat content and composition: 0.5 wt %, coconut oil;

[0054] Starch content and composition: 0.75 wt %, cassava starch;

[0055] Dietary fiber content and composition: 2.0 wt%, including 1.8 wt% fructooligosaccharides and 0.2 wt% polydextrose;

[0056] The content and composition of the compound stabilizer: 0.065 wt%, which is 0.035 wt% carrageenan and 0.03 wt% sodium tripolyphosphate;

[0057] The balance is water.

[0058] Example 4

[0059] High-protein, low-fat liquid protein products:

[0060] Protein content and ingredients: 10wt%, including: concentrated milk protein (protein content 85%) 9.45wt%, whey protein powder (protein content 90%) 0.56wt%, collagen peptide 1.5wt%;

[0061] Fat content and composition: 0.5 wt %, coconut oil;

[0062] Starch content and composition: 1.0wt%, cassava starch;

[0063] Dietary fiber content and composition: 5.0 wt%, including 4.5 wt% oligofructose and 0.9 wt% polydextrose.

[0064] The content and composition of the compound stabilizer: 0.065 wt%, which is 0.035 wt% carrageenan and 0.03 wt% sodium tripolyphosphate;

[0065] The balance is water.

[0066] Example 5

[0067] High-protein, low-fat liquid protein products:

[0068] Protein content and ingredients: 8wt%, including: concentrated milk protein (protein content 85%) 9.25wt%, whey protein powder (protein content 90%) 0.18wt%, collagen peptide 0.08wt%;

[0069] Fat content and composition: 0.5 wt %, anhydrous butter;

[0070] Starch content and composition: 0.75wt%, corn starch;

[0071] Dietary fiber content and composition: 2.0 wt%, including 1.8 wt% fructooligosaccharides and 0.2 wt% polydextrose;

[0072] The content and composition of the compound stabilizer: 0.065 wt%, which is 0.035 wt% carrageenan and 0.03 wt% sodium tripolyphosphate;

[0073] The balance is water.

[0074] Example 6

[0075] High-protein, low-fat liquid protein products:

[0076] Protein content and ingredients: 8wt%, including: concentrated milk protein (protein content 85%) 6.59wt%, whey protein powder (protein content 90%) 0.89wt%, collagen peptide 1.6wt%;

[0077] Fat content and composition: 0.5 wt %, coconut oil;

[0078] Starch content and composition: 0.75wt%, cassava starch;

[0079] Dietary fiber content and composition: 2.0 wt%, including 1.8 wt% fructooligosaccharides and 0.2 wt% polydextrose;

[0080] Compound stabilizer content and composition: 0.065 wt%, which is 0.035 wt% of gellan gum and 0.03 wt% of sodium tripolyphosphate;

[0081] The balance is water.

[0082] Example 7

[0083] High-protein, low-fat liquid protein products:

[0084] Protein content and ingredients: 8wt%, including: concentrated milk protein (protein content 85%) 8.43wt%, whey protein powder (protein content 90%) 0.89wt%, collagen peptide 0.04wt%;

[0085] Fat content and composition: 0.5 wt %, coconut oil;

[0086] Starch content and composition: 0.75wt%, cassava starch;

[0087] Dietary fiber content and composition: 2.0 wt%, including 1.8 wt% oligofructose and 0.2 wt% polydextrose.

[0088] The content and composition of the compound stabilizer: 0.065 wt%, which is 0.035 wt% carrageenan and 0.03 wt% sodium tripolyphosphate;

[0089] The balance is water.

[0090] Comparative Example 1

[0091] The similarities with Example 3 are not repeated here, except that Comparative Example 1 does not contain starch.

[0092] Comparative Example 2

[0093] The similarities with Example 3 are not repeated here, except that the starch content in Comparative Example 1 is 1.5 wt %.

[0094] Comparative Example 3

[0095] Protein products:

[0096] Protein content and ingredients: 8wt%, including: concentrated milk protein (protein content 85%) 7.93wt%, collagen peptide 1.2wt%;

[0097] Fat content and composition: 0.5 wt %, coconut oil;

[0098] Starch content and composition: 0.75wt%, cassava starch;

[0099] Dietary fiber content and composition: 2.0 wt%, including 1.8 wt% fructooligosaccharides and 0.2 wt% polydextrose;

[0100] The content and composition of the compound stabilizer: 0.065 wt%, which is 0.035 wt% carrageenan and 0.03 wt% sodium tripolyphosphate;

[0101] The balance is water.

[0102] Comparative Example 4

[0103] Protein products:

[0104] Protein content and composition: 8wt%, including: concentrated milk protein (protein content 85%) 9.42wt%;

[0105] Fat content and composition: 0.5 wt %, coconut oil;

[0106] Starch content and composition: 0.75wt%, cassava starch;

[0107] Dietary fiber content and composition: 2.0 wt%, including 1.8 wt% fructooligosaccharides and 0.2 wt% polydextrose;

[0108] The content and composition of the compound stabilizer: 0.065 wt%, which is 0.035 wt% carrageenan and 0.03 wt% sodium tripolyphosphate;

[0109] The balance is water.

[0110] Comparative Example 5

[0111] The similarities with Example 3 are not repeated here. The difference is that in Comparative Example 5, concentrated milk protein (protein content 85%) is 5.65wt%, whey protein powder (protein content 90%) is 0.9wt%, and collagen peptide is 2.4wt%.

[0112] Comparative Example 6

[0113] The similarities with Example 3 are not repeated here. The difference is that in Comparative Example 6, concentrated milk protein (protein content 85%) is 5.18wt%, whey protein powder (protein content 90%) is 1.33wt%, and collagen peptide is 2.4wt%.

[0114] Comparative Example 7

[0115] The similarities with Example 3 are not repeated here. The difference is that in Comparative Example 7, concentrated milk protein (protein content 85%) is 6.59wt%, whey protein powder 90% (protein content) is 1.78wt%, and collagen peptide is 0.8wt%.

[0116] Example 8

[0117] The products of the above-mentioned Examples 1-7 and Comparative Examples 1-7 were prepared according to the following steps:

[0118] Weighing and dissolving materials: Weigh each raw material according to the formula ratio, dissolve the materials in 30-80℃ pure water, and stir to fully dissolve;

[0119] Homogenization: The material temperature is controlled at 40-90℃ and the total pressure is 150-300bar for homogenization;

[0120] Sterilization canning: Sterilize at 137-150℃ for 4-30s, then aseptically can.

[0121] Among them, in the sterilization canning step, in Comparative Examples 6 and 7, unstable pressure occurred during high-temperature sterilization, and production could not be continued.

[0122] Example 9 Effect Test

[0123] 1. Friction coefficient test

[0124] The test was performed using an in vitro soft friction instrument "STAT". A disk probe made of photosensitive resin was made using 3D printing technology, on which three polydimethylsiloxane hemispheres (PDMS sylgard184®, Sigma, Adrich) were glued (total load of 0.049N). The lower substrate surface used for the friction test was a silicone elastomer with a thickness of 1 mm (NDAengineering Equipment Ltd, Kempston, UK). The friction test was carried out at a temperature of 28 °C, which was controlled by an external circulating water bath.

[0125] Use a disposable plastic pipette to transfer about 6 mL of sample to the silicone rubber surface in the sample pool. Set the probe movement distance to 20 mm and the probe speed to 0.1, 0.3, 0.6, 1, 3, 6, 10, 20 mm / s. All tests use the same movement mode: return to start. Test mode: tension, experimental trigger option: Auto (Force), that is, return to the initial position after completing a pulling movement. Exponent software (Exponent, Stable Microsystems, version 6.1.9.0) automatically records test data such as force, distance, speed and time during tribological measurements. Friction coefficient = friction force / load. The results only show the friction coefficient when the moving speed is 0.6 mm / s. The results are shown in Table 2.

[0126] 2. QCM-D test

[0127] The surface adsorption of protein solutions was measured by dissipative quartz crystal microbalance (QCM-D). A QSX-301 gold sensor (Biolin Scientific / Q-Sense, Sweden) was used to measure protein adsorption. The experimental temperature of the dissipative quartz crystal microbalance was controlled at 28 °C, and the injection of protein solution was controlled by a peristaltic pump with a flow rate of 150 μL / min. For protein adsorption on the gold sensor, the buffer solution was passed in the first stage to maintain a stable baseline, and then the sample solution was passed and adsorbed on the sensor for 20 min. Finally, the buffer solution was passed to remove the unfirmly adsorbed proteins, and this stage lasted for 20 min. All the acquired QCM-D data were analyzed using the “Smartfit model” of QSense Dfind software (Biolin Scientific / Q-Sense, Sweden). The 3rd, 5th, 7th, 9th, 11th and 13th folds were considered in the data analysis, and only the 5th fold was shown in the results. Each sample was measured three times.

[0128] Since samples with a large friction coefficient will block the pipeline when entering the QCM-D, based on the test results of the friction coefficient, only Example 3 and Comparative Example 1 were tested by QCM-D.

[0129] The average hydration mass on the gold sensor after elution in the QCM-D experiment of Example 3 and Comparative Example 1 is as follows: Figure 1 The hydrated mass after elution of Example 3 and Comparative Example 1 was 935.51 ng / cm 2 and 1273.115 ng / cm 2 , indicating that the amount of comparative example 1 retained on the gold sensor after elution is greater, further indicating that the taste of comparative example 1 is more unsmooth.

[0130] The variation trend of -ΔD / ΔF of the films formed in Example 3 and Comparative Example 1 during the entire adsorption and elution process is as follows: Figure 2 As shown. ΔF is not only related to the slight mass change on the sensor, but also to the density and viscosity of the fluid medium; ΔD reflects the change in energy loss of the system on the sensor. The parameter -ΔD / ΔF in the QCM-D experiment is discussed to more comprehensively study the film properties. Low viscoelasticity (-ΔD / ΔF) values ​​indicate smaller viscosity and stronger rigidity, and are less likely to be destroyed in the boundary state. For Example 3 and Comparative Example 1, the initial layers formed are all viscoelastic layers, that is, loosely stacked hydrated films. After the buffer elution stage, with the removal of proteins that are not firmly adsorbed, the -ΔD / ΔF of all films decreases, indicating that the viscoelasticity of the film decreases after buffer elution. After elution, Example 3 has a larger -ΔD / ΔF than Comparative Example 1, indicating that Example 3 presents greater viscosity and weaker rigidity, is more easily destroyed in the boundary state, and can present a greater sense of smoothness in terms of taste.

[0131] 3. Professional Panel Sensory Test

[0132] According to the requirements of the national standard GB / T 16291.1-2012, 18 candidate evaluators were selected based on their basic sensory abilities such as sensory sensitivity and description ability, and they received long-term training. The training content included basic sensory knowledge, value estimation, and the use of 9-point scales. During the training period, the performance of the evaluators was regularly monitored and evaluated. By evaluating the discrimination ability, repeatability and consistency indicators, 10 selected evaluators were finally selected to form the sensory evaluation team.

[0133] The sensory evaluation team has some experience in sensory evaluation of protein drinks. The 10 evaluation team members quantitatively described and analyzed the taste attributes of different protein drink samples. According to the provisions of GB / T 10220-2012, all sensory tasters cannot smoke or drink alcohol one day before the evaluation; they are not allowed to eat irritating food or drinks 1 hour before the sensory evaluation, and they must use pure water and soda crackers to clean their mouths before and after the evaluation of adjacent samples. The taste descriptors and reference samples of protein drinks are shown in Table 3, and the evaluation results are shown in Table 2.

[0134] Table 2 Effect test

[0135]

[0136] Note: - indicates that the experiment was not conducted.

[0137] Table 3 Definitions and reference samples of protein drink taste sensory attributes

[0138]

Claims

1. A high-protein, low-fat liquid protein product, characterized in that: It includes protein, fat and starch; the protein content is 6wt%-10wt%, the fat content is greater than 0 and less than or equal to 0.5wt%, the starch content is 0.25wt%-1wt%, and the balance is water; the protein includes: concentrated milk protein and whey protein powder, and the mass ratio of the concentrated milk protein to the whey protein powder is (97-70): (2-10).

2. The high-protein, low-fat liquid protein product according to claim 1, characterized in that: The protein also includes: collagen peptides, and the mass ratio of the concentrated milk protein, whey protein powder and collagen peptides is (97-70): (2-10): (0.5-20).

3. The high-protein, low-fat liquid protein product according to claim 1, characterized in that: The fat is vegetable oil or milk fat.

4. The high-protein, low-fat liquid protein product according to claim 1, characterized in that: The starch includes one or more of corn starch, potato starch and tapioca starch.

5. The high-protein, low-fat liquid protein product according to claim 1, characterized in that: The high-protein and low-fat liquid protein product also includes a compound stabilizer and dietary fiber.

6. The high-protein, low-fat liquid protein product according to claim 5, characterized in that: The content of the composite stabilizer is 0.05 wt %-0.5 wt %, and the content of the dietary fiber is 2 wt %-5 wt %.

7. The high-protein, low-fat liquid protein product according to claim 1 or 5, characterized in that: The high-protein, low-fat liquid protein product also includes compound vitamins, compound minerals and functional nutrients.

8. The high-protein, low-fat liquid protein product according to claim 7, characterized in that: The content of the compound vitamins is 0.02 wt %-0.5 wt %, the content of the compound minerals is 0.01 wt %-1 wt %, and the content of the functional nutrients is 0.01 wt %-1 wt %.

9. The high-protein, low-fat liquid protein product according to claim 8, characterized in that: The compound vitamins are selected from: vitamin A, vitamin C, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B6, vitamin B 12 , vitamin K, biotin, niacin, folic acid, pantothenic acid, one or more thereof; the complex minerals are selected from: one or more of zinc, selenium, magnesium, iron, calcium, cadmium, copper, potassium; the functional nutrients are selected from: one or more of ginseng powder, epigallocatechin gallate, curcumin, mulberry leaf extract, L-carnitine, creatine.

10. The method for preparing a high-protein, low-fat liquid protein product according to any one of claims 1 to 9, characterized in that: The steps include: (1) Weighing and dissolving the raw materials: Weigh each raw material according to the formula ratio, dissolve the materials in 30-80℃ pure water, and stir until fully dissolved; (2) Homogenization: The material temperature is controlled at 40-90°C and the total pressure is 150-300 bar for homogenization; (3) Sterilization canning: Sterilize at 137-150℃ for 4-30s, then aseptically can.

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