Meal replacement powder with low GI value as well as preparation method and application of meal replacement powder

Abstract

The invention provides meal replacement powder with a low GI value as well as a preparation method and application of the meal replacement powder, and belongs to the technical field of meal replacement powder. The meal replacement powder with the low GI value comprises the following raw materials in parts by weight: 40-50 parts of buckwheat flour, 28-42 parts of pea meal, 0.5-5 parts of konjaku flour, 9-10 parts of xylitol and 1-7 parts of grape skin residues. The grape pomace in the meal replacement powder with the low GI value improves the brewing characteristic, the total phenol content, the antioxidant activity, the rheological property and the sensory score of the meal replacement powder. The meal replacement powder disclosed by the invention is high in nutritional value, and is a product which is high in protein, high in dietary fiber, low in fat, low in GI value and good in mouth feel.

Description

Technical Field

[0001] The invention belongs to the technical field of meal replacement powders, and in particular relates to a meal replacement powder with a low GI value and a preparation method and application thereof. Background Art

[0002] Meal replacement powder is a common powdered meal replacement product on the market. It is usually low in fat, sugar, high in protein, and rich in minerals and vitamins. It can effectively limit energy intake as a substitute for regular meals. The glycemic index (GI) is the effect of changes in blood sugar concentration after the human body ingests food. GI < 55 is low GI. Low GI foods have a small increase in blood sugar after ingestion and are more suitable for people with abnormal glucose metabolism. Therefore, the development of low GI meal replacement functional foods can not only limit energy intake, but also prevent the occurrence of glucose metabolism diseases. Summary of the invention

[0003] In view of this, the object of the present invention is to provide a meal replacement powder with a low GI value and a preparation method and application thereof. The meal replacement powder is a product with high protein, high dietary fiber, low fat and low GI value and high nutritional value.

[0004] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0005] The invention provides a meal replacement powder with a low GI value, comprising the following raw materials in parts by weight: 40-50 parts of buckwheat flour, 28-42 parts of pea flour, 0.5-5 parts of konjac flour, 9-10 parts of xylitol and 1-7 parts of grape pomace.

[0006] Preferably, the grape variety of the grape pomace is rose honey.

[0007] Preferably, the grape skin residue is prepared by drying the grape skin residue, crushing the grape skin residue, and passing the mixture through a 50-220 mesh sieve.

[0008] Preferably, the mesh number of the sieve is 190-210 mesh.

[0009] Preferably, the weight portion of the grape pomace is 3 to 5 parts.

[0010] Preferably, the following raw materials are included in parts by weight: 44-49 parts of buckwheat flour, 30-40 parts of pea flour, 1-4 parts of konjac flour, 9.5-9.8 parts of xylitol and 3-5 parts of grape pomace.

[0011] Preferably, the preparation of the buckwheat flour comprises frying raw buckwheat flour for 15 to 25 minutes and passing through a 50 to 70 mesh sieve to obtain;

[0012] The pea flour is pea flour that has passed through a 50-70 mesh sieve;

[0013] The konjac flour is konjac flour with a sieve of 50 to 70 meshes.

[0014] Preferably, the frying method is to fry the buckwheat flour at 15 to 25 W for 15 to 25 min.

[0015] The present invention also provides a method for preparing the meal replacement powder with a low GI value, comprising the following steps:

[0016] The buckwheat flour, pea flour, konjac flour, xylitol and grape skin residue are mixed evenly to obtain the product.

[0017] The present invention also provides an application of the meal replacement powder or the preparation method in the preparation of antioxidant products.

[0018] Compared with the prior art, the present invention has the following beneficial effects:

[0019] The present invention provides a low GI meal replacement powder and a preparation method and application thereof, wherein the grape skin residue in the low GI meal replacement powder improves the mixing characteristics, total phenol content, antioxidant activity, rheology and sensory score of the meal replacement powder. The meal replacement powder of the present invention has high nutritional value and is a product with high protein, high dietary fiber, low fat, low GI value and good taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 The results of total phenol content determination of different meal replacement powders;

[0021] Figure 2 The following are the results of antioxidant test of different meal replacement powders: A is the result of DPPH test of different meal replacement powders; B is the result of ABTS test of different meal replacement powders; C is the result of hydroxyl radical scavenging ability test of different meal replacement powders; D is the result of iron ion reducing ability test of different meal replacement powders;

[0022] Figure 3 The sensory evaluation results of different meal replacement powders are as follows;

[0023] Figure 4 These are the rheological test results of different meal replacement powders. DETAILED DESCRIPTION

[0024] The invention provides a meal replacement powder with a low GI value, comprising the following raw materials in parts by weight: 40-50 parts of buckwheat flour, 28-42 parts of pea flour, 0.5-5 parts of konjac flour, 9-10 parts of xylitol and 1-7 parts of grape pomace.

[0025] In the present invention, the grape variety of the grape skin residue is rose honey, and the grape skin residue of rose honey has the effect of reducing the GI value. The grape skin residue described in the present invention refers to the residue remaining after brewing wine, which is mainly a mixture of grape skins, grape seeds and grape stems. Ordinary crushed particles have a large particle size, which affects the taste of meal replacement powder, so it is considered to use ordinary crushing or ultrafine crushing technology to process it into smaller particles of grape skin residue powder. As a preferred embodiment, the preparation method of the grape skin residue is: after drying the grape skin residue, crushing it, and passing it through a 50-220 mesh sieve. Further, the mesh number of the sieve is 190-210 mesh sieve, and further the mesh number of the sieve is 200 mesh sieve.

[0026] In the present invention, a low GI meal replacement powder is developed, and the selection of main raw materials is also crucial. Based on the principles of low GI value, low fat and high dietary fiber, the present invention selects buckwheat flour and pea flour as the main raw materials of the meal replacement powder, and konjac flour as an emulsifier and thickener to increase the viscosity of the meal replacement powder.

[0027] In the present invention, the grape pomace content has an influence on the reconstitution characteristics, total phenol content, antioxidant activity, rheology and sensory score of the meal replacement powder. The weight portion of the grape pomace is preferably 3 to 5 parts. The grape pomace of this weight portion has good reconstitution characteristics, high total phenol content, high antioxidant activity, good rheology and high sensory score.

[0028] As a preferred embodiment, the low GI meal replacement powder of the present invention comprises the following raw materials in parts by weight: 44-49 parts of buckwheat flour, 30-40 parts of pea flour, 1-4 parts of konjac flour, 9.5-9.8 parts of xylitol and 3-5 parts of grape pomace.

[0029] In the present invention, the preparation of buckwheat flour includes frying buckwheat flour for 15-25 minutes and passing through a 50-70 mesh sieve; wherein the frying method is frying buckwheat flour at 15-25W for 15-25 minutes, such as frying buckwheat flour at 20W for 20 minutes. The pea flour is pea flour passed through a 50-70 mesh sieve, such as pea flour passed through a 55, 60 or 65 mesh sieve; the konjac flour is konjac flour passed through a 50-70 mesh sieve, such as konjac flour passed through a 55, 60 or 65 mesh sieve.

[0030] The present invention also provides a method for preparing the above-mentioned low GI meal replacement powder, comprising the following steps: mixing the buckwheat flour, pea flour, konjac flour, xylitol and grape pomace. The present invention does not specifically limit the mixing method, and conventional methods in the art, such as stirring, can be used. The meal replacement powder prepared by the present invention is a meal replacement powder with balanced nutritional ingredients, low GI value, good taste and antioxidant properties. The meal replacement powder has a soft and delicate taste without sand grains, suitable consistency, uniform and bright color, rich and pleasant aroma, and no sour taste or astringency.

[0031] The present invention also provides an application of the meal replacement powder or the preparation method in the preparation of antioxidant products.

[0032] In the present invention, unless otherwise specified, all raw material components are commercially available products well known to those skilled in the art.

[0033] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0034] In the following examples, the pea flour and konjac flour are pea flour and konjac flour that have passed through a 60-mesh sieve.

[0035] The buckwheat flour is prepared by frying raw buckwheat flour for 20 minutes using an induction cooker at 20W, and passing the mixture through a 60-mesh sieve to obtain the buckwheat flour.

[0036] The grape variety of the grape pomace is Rose honey (RH), which is named RH grape pomace.

[0037] The preparation method of ultrafine crushed grape skin residue is as follows: RH grape skin residue is dried at 60℃ by heat pump drying equipment, sealed, ultrafine crushed, passed through a 200-mesh sieve for standby use, and the particle size is measured to be: D 90 =48.81μm, and ultrafinely crushed grape skin residue was obtained.

[0038] The preparation method of common crushed grapepomace (CCGP) is as follows: RH grape pomace is dried at 60° C. by a heat pump drying device, intermittently crushed by a crusher, and passed through a 60-mesh sieve to obtain common crushed grapepomace.

[0039] Data processing: The results are expressed as mean ± standard deviation (n = 3). Origin 2018 and SPSS 20.0 were used to plot and analyze the data. P < 0.05 indicated significant differences between samples.

[0040] Example 1

[0041] A meal replacement powder with a low GI value is composed of the following raw materials: 49 g of buckwheat flour, 34 g of pea flour, 2.5 g of konjac flour, 9.7 g of xylitol and 2 g of ultrafine ground grape pomace (UGGP).

[0042] The preparation method of the meal replacement powder with a low GI value comprises the following steps:

[0043] The buckwheat flour, pea flour, konjac flour, xylitol and ultrafine ground grape pomace (UGGP) are uniformly mixed to obtain the product.

[0044] Example 2

[0045] The difference between this embodiment and embodiment 1 is that the amount of ultrafinely crushed grape pomace in the low GI meal replacement powder composition and preparation method of this embodiment is 3 g, and the rest of the low GI meal replacement powder raw material composition and preparation method are the same as those in embodiment 1.

[0046] Example 3

[0047] The difference between this embodiment and embodiment 1 is that the amount of ultrafinely crushed grape pomace in the low GI meal replacement powder composition and preparation method of this embodiment is 4 g, and the rest of the low GI meal replacement powder raw material composition and preparation method are the same as those in embodiment 1.

[0048] Example 4

[0049] The difference between this embodiment and embodiment 1 is that the amount of ultrafinely crushed grape skin residue in the low GI meal replacement powder composition and preparation method of this embodiment is 5g, and the rest of the low GI meal replacement powder raw material composition and preparation method are the same as those in embodiment 1.

[0050] Example 5

[0051] The difference between this embodiment and embodiment 1 is that in the raw material composition of the low GI meal replacement powder and the preparation method thereof in this embodiment, ultrafinely ground grape skin residue is replaced with ordinary ground grape skin residue, and the rest of the raw material composition of the low GI meal replacement powder and the preparation method thereof are the same as those in embodiment 1.

[0052] Example 6

[0053] The difference between this embodiment and embodiment 2 is that in the raw material composition and preparation method of the low GI meal replacement powder of this embodiment, ultrafine crushed grape skin residue is replaced with ordinary crushed grape skin residue, and the rest of the raw material composition and preparation method of the low GI meal replacement powder are the same as those in embodiment 2.

[0054] Example 7

[0055] The difference between this embodiment and embodiment 3 is that in the raw material composition and preparation method of the low GI meal replacement powder of this embodiment, ultrafine crushed grape skin residue is replaced with ordinary crushed grape skin residue, and the rest of the raw material composition and preparation method of the low GI meal replacement powder are the same as those in embodiment 3.

[0056] Example 8

[0057] The difference between this embodiment and embodiment 4 is that in the raw material composition of the low GI meal replacement powder and the preparation method of this embodiment, the ultrafinely ground grape skin residue is replaced with ordinary ground grape skin residue, and the rest of the raw material composition of the low GI meal replacement powder and the preparation method are the same as those in embodiment 4.

[0058] Example 9

[0059] A meal replacement powder with a low GI value is composed of the following raw materials: 45 g of buckwheat flour, 30 g of pea flour, 1 g of konjac flour, 9.7 g of xylitol and 5 g of ultrafine ground grape pomace (UGGP).

[0060] The preparation method of the meal replacement powder with a low GI value comprises the following steps:

[0061] The buckwheat flour, pea flour, konjac flour, xylitol and ultrafine ground grape pomace (UGGP) are uniformly mixed to obtain the product.

[0062] Example 10

[0063] A meal replacement powder with a low GI value is composed of the following raw materials: 45 g of buckwheat flour, 30 g of pea flour, 1 g of konjac flour, 9.7 g of xylitol and 4 g of ultrafine ground grape pomace (UGGP).

[0064] The preparation method of the meal replacement powder with a low GI value comprises the following steps:

[0065] The buckwheat flour, pea flour, konjac flour, xylitol and ultrafine ground grape pomace (UGGP) are uniformly mixed to obtain the product.

[0066] Embodiment 11

[0067] A meal replacement powder with a low GI value is composed of the following raw materials: 45 g of buckwheat flour, 35 g of pea flour, 2.5 g of konjac flour, 9.7 g of xylitol and 6 g of ultrafine ground grape pomace (UGGP).

[0068] The preparation method of the meal replacement powder with a low GI value comprises the following steps:

[0069] The buckwheat flour, pea flour, konjac flour, xylitol and ultrafine ground grape pomace (UGGP) are uniformly mixed to obtain the product.

[0070] Example 12

[0071] A meal replacement powder with a low GI value is composed of the following raw materials: 50 g of buckwheat flour, 35 g of pea flour, 1 g of konjac flour, 9.7 g of xylitol and 5 g of ultrafine ground grape pomace (UGGP).

[0072] The preparation method of the meal replacement powder with a low GI value comprises the following steps:

[0073] The buckwheat flour, pea flour, konjac flour, xylitol and ultrafine ground grape pomace (UGGP) are uniformly mixed to obtain the product.

[0074] Embodiment 13

[0075] A meal replacement powder with a low GI value is composed of the following raw materials: 45 g of buckwheat flour, 40 g of pea flour, 4 g of konjac flour, 9.7 g of xylitol and 5 g of ultrafine ground grape pomace (UGGP).

[0076] The preparation method of the meal replacement powder with a low GI value comprises the following steps:

[0077] The buckwheat flour, pea flour, konjac flour, xylitol and ultrafine ground grape pomace (UGGP) are uniformly mixed to obtain the product.

[0078] Comparative Example 1

[0079] The difference between this comparative example and Example 1 is that the amount of ultrafinely crushed grape skin residue in the low GI meal replacement powder composition and preparation method of this comparative example is 6 g, and the rest of the low GI meal replacement powder raw material composition and preparation method are the same as those in Example 1.

[0080] Comparative Example 2

[0081] The difference between this comparative example and comparative example 1 is that in the raw material composition of the low GI meal replacement powder and the preparation method thereof in this comparative example, the ultrafinely ground grape skin residue is replaced with ordinary ground grape skin residue, and the rest of the raw material composition of the low GI meal replacement powder and the preparation method thereof are the same as those in comparative example 1.

[0082] Comparative Example 3

[0083] The difference between this comparative example and comparative example 1 is that the raw material composition of the meal replacement powder in this comparative example and the preparation method thereof do not add ultrafine crushed grape skin residue or ordinary crushed grape skin residue, and the rest of the raw material composition of the meal replacement powder and the preparation method thereof are the same as those in comparative example 1.

[0084] Test Example 1

[0085] (1) The effects of the crushed particle size and the amount of grape pomace added on the meal replacement powder were investigated by the reconstitution characteristics, total phenol content, and antioxidant activity of the meal replacement powder. That is, the reconstitution characteristics, total phenol content, and antioxidant activity of the meal replacement powders prepared in Examples 1 to 8 and Comparative Examples 1 to 3 were investigated respectively.

[0086] 1.1 Determination of the dissolution characteristics of the meal replacement powders prepared in Examples 1 to 8 and Comparative Examples 1 to 3: Wettability: Weigh 1 g of meal replacement powder, place a 60-mesh sieve, flick the sieve and record the time (s) it takes for the meal replacement powder to disperse into 100 mL of 30° C. distilled water.

[0087] Dispersibility (DI): Weigh 5 g of meal replacement powder (M), place it in 60 mL of 60°C distilled water, stir and pass it through a 20-mesh sieve, collect the lumps that do not pass through the sieve, dry it at 105°C for 6 hours, weigh the dried sample after cooling (m), and determine the water content of the meal replacement powder (w). The dispersibility is calculated according to the following formula.

[0088] DI(%)=[1-m÷M(1-w)]×100.

[0089] Agglomeration rate (AR): Weigh 5 g of meal replacement powder (M), add 25 mL of 60°C distilled water, stir and let stand for 30 seconds, pass through a 20-mesh sieve, dry the unsieved material to constant weight, weigh it (m), and calculate the agglomeration rate according to the following formula.

[0090] AR(%)=m÷M×100.

[0091] Swelling (SD): Weigh 0.2 g of meal replacement powder (M), read the volume (V1) in a 50 mL graduated cylinder, and add 20 mL of distilled water. After the sample is placed at a constant temperature of 37°C for 24 hours, read the volume (V2), and the swelling is calculated as follows.

[0092] SD (mL / g) = (V2-V1) ÷ M.

[0093] Bulk density and tap density: Record the volume of 1.0g of meal replacement powder in a 10mL graduated cylinder, calculate the bulk density (bulk density) and express it in g / mL. Tap the graduated cylinder containing the sample several times until the volume remains constant. Then record the graduated cylinder reading and calculate the tap density, expressed in g / mL.

[0094] 1.2 Determination of the difference in pink color of the meal replacement powders prepared in Examples 1 to 8 and Comparative Examples 1 to 3: The L* value (brightness), a* value (redness and greenness) and b* value (yellowness and blueness) of the meal replacement powders were measured using an SC-80 colorimeter.

[0095] Wettability, dispersibility and swelling properties are important indicators for evaluating the quality of meal replacement powder. Wettability and dispersibility can reflect the solubility of meal replacement powder. Good swelling properties can make the meal replacement powder absorb water and swell during digestion, increase its volume, enhance the body's sense of fullness, and reduce the amount and frequency of food intake.

[0096] The effects of the particle size and addition amount of grape pomace on the reconstitution characteristics of meal replacement powder are shown in Table 1.

[0097] Table 1 Effects of crushed grape pomace particle size and addition amount on the reconstitution characteristics of meal replacement powder

[0098]

[0099] It can be seen from Table 1 that, compared with Comparative Example 3, the addition of grape skin residue in Examples 1 to 8 and Comparative Examples 1 to 2 increases the wettability, dispersibility and expansion of the meal replacement powder, and as the amount of addition increases, the wettability and dispersibility of the meal replacement powder show an overall upward trend. In addition, the dispersibility, agglomeration rate and expansion of UGGP meal replacement powder are better than those of CCGP meal replacement powder.

[0100] Bulk density is an important indicator of powder coarseness. The larger the bulk density, the finer the meal replacement powder is, which is conducive to its storage and transportation and reduces costs.

[0101] The bulk density, tap density, agglomeration rate and color difference of the meal replacement powders prepared in Examples 1 to 8 and Comparative Examples 1 to 3 are shown in Table 2.

[0102] Table 2 Effects of particle size and addition amount on the powder properties of meal replacement powder

[0103]

[0104]

[0105] The results in Table 2 show that compared with the case where no grape skin residue was added, the addition of RH grape skin residue in Examples 1 to 8 and Comparative Examples 1 to 2 increased the bulk density of the meal replacement powder, reduced the caking rate, and had no significant effect on the tap density. The bulk density and caking rate of the meal replacement powder with the addition of CCGP were generally greater than those with the addition of UGGP, but there was no statistical difference. Compared with the case where no grape skin residue was added, as the amount of grape skin residue added increased, the L* and b* of the meal replacement powder decreased, and a* increased. This was mainly because the color of the grape skin residue itself made the color of the meal replacement powder darker, and this trend was more obvious with the addition of UGGP.

[0106] 1.3 Determination of total phenol content (TPC) of meal replacement powders prepared in Examples 1 to 8 and Comparative Examples 1 to 3:

[0107] Weigh 4g of meal replacement powder, add 10mL of distilled water, stir for 5min, stand in a refrigerator at 4℃ for 2h, centrifuge at 5000rpm for 30min, and use the supernatant to determine the total phenol content. Take 50μL of sample extract of appropriate concentration on a 96-well ELISA plate, and add 150μL of 10% Folin phenol reagent. After reacting for 6min, add 100μL of 7% Na2CO3 solution, react in dark for 30min, and then measure the absorbance at 765nm. At the same time, use an equal amount of distilled water instead of Na2CO3 as a blank control. Draw standard curves with mass concentrations of 20, 40, 60, 80, and 100μg / mL of gallic acid, respectively, and calculate the total phenol content in the sample according to the standard curve. The results are expressed as μg gallic acid equivalent / mg dry matter.

[0108] Depend on Figure 1 It can be seen that compared with no addition of grape skin residue (Comparative Example 3), the addition of UGGP and CCGP in Examples 1 to 8 and Comparative Examples 1 to 2 will increase the total phenol content of the meal replacement powder, and the total phenol content increases with the increase in the amount of addition, and the addition of UGGP has a more obvious effect than CCGP.

[0109] 1.4 Determination of Antioxidant Activity of Meal Replacement Powders Prepared in Examples 1 to 8 and Comparative Examples 1 to 3

[0110] Determination of hydroxyl radical scavenging rate: Take 1mL of meal replacement powder extract, add 1mL of ferrous sulfate solution (9mmol / L), salicylic acid-ethanol solution (9mmol / L) and hydrogen peroxide solution (0.1%) respectively, mix well, react in a 37℃ water bath for 30min, and measure the absorbance (As) at 510nm. Deionized water is used to replace the meal replacement powder extract and is recorded as Ac, and deionized water is used to replace hydrogen peroxide and is recorded as Ab. The hydroxyl radical scavenging rate is calculated according to the following formula.

[0111] Hydroxyl radical scavenging rate (%) = [1-(As-Ab)÷Ac]×100.

[0112] Determination of ABTS free radical scavenging ability: prepare 7 mmol / L ABTS aqueous solution and 2.45 mmol / L potassium persulfate solution respectively, mix them in equal amounts, react at room temperature for 12 to 16 hours to prepare ABTS working solution, take 200 μL ABTS working solution and mix it with 50 μL sample extract of appropriate concentration, incubate at room temperature for 10 minutes, measure the absorbance (As) at 734 nm, use methanol instead of ABTS solution as the sample blank group (Ab), use 70% methanol instead of the sample as the negative control (Ac), use Vc and BHT as positive controls, the ABTS free radical scavenging rate is calculated in the same way as the hydroxyl free radical scavenging rate.

[0113] Determination of DPPH free radical scavenging ability: prepare 0.01mmoL / L DPPH-methanol solution, adjust the absorbance at 517nm to 0.7, accurately pipette 100μL of sample extract of appropriate concentration and 100μL DPPH solution onto the ELISA plate, react at room temperature for 30min, measure the absorbance at 517nm (As), use methanol instead of DPPH as the sample blank control (Ab), use 70% methanol instead of the sample as the negative control (Ac), and use Vc and BHT as the positive control. The calculation of DPPH free radical scavenging rate is the same as that of hydroxyl free radical scavenging rate.

[0114] Determination of ferric ion reducing antioxidant power (FRAP): prepare 300mmoL / L acetic acid buffer (pH=3.6), 10mmol / L 2,4,6-tripyridyl triazine (TPTZ) working solution prepared by 40mmol / L hydrochloric acid solution and 20mmol / L FeCl3 solution, mix the three solutions in a volume ratio of 10:1:1 to obtain FRAP working solution, accurately transfer 50μL of sample extract of appropriate concentration to the ELISA plate, add 250μL FRAP working solution, shake well quickly, place in a 37℃ constant temperature water bath for 10min, measure the absorbance at a wavelength of 593nm, use 70% methanol instead of sample as sample control, and use Vc and BHT as positive controls. Use FeSO4 as standard, draw FeSO4 standard curve, and calculate FRAP value according to the standard curve.

[0115] Depend on Figure 2 It can be seen that compared with no addition of grape skin residue (Comparative Example 3), adding more than 3g of grape skin residue in the meal replacement powder can significantly improve the ABTS, DPPH, hydroxyl free radical scavenging ability and iron ion reducing ability of the meal replacement powder.

[0116] 1.5 Sensory evaluation of meal replacement powders prepared in Examples 1 to 8 and Comparative Examples 1 to 3

[0117] Twenty males and ten females majoring in food science and engineering were invited to rate the color, flavor, taste, mouthfeel, and viscosity of the meal replacement powders. The rating table is shown in Table 3.

[0118] Table 3 Sensory Rating Table for Meal Replacement Powder

[0119]

[0120] Figure 3 The results showed that in terms of color and flavor, the meal replacement powder was light purple and had a light grape flavor. Therefore, adding RH grape skin residue could improve the sensory score of the color and flavor of the meal replacement powder. When the amount of RH grape skin residue added was 2-5g, the color and flavor of the meal replacement powder were more acceptable. Excessive addition of RH would make the meal replacement powder too dark and the grape skin residue taste too strong, resulting in a decrease in the score. The effect of adding UGGP and CCGP on improving the color and flavor of the meal replacement powder was not much different.

[0121] In terms of taste, when the amount of RH grape skin residue added is 1-5g, the taste of the meal replacement powder can be improved. When the amount of RH grape skin residue added is 6g, the meal replacement powder has a serious sour taste and the taste sensory score decreases. Adding UGGP has a better effect on improving the taste of the meal replacement powder than CCGP. The meal replacement powder with UGGP has finer particles and is evenly distributed than CCGP, and the flavor is easier to release in the mouth.

[0122] In terms of taste, compared with the one without adding grape pomace, the taste score of meal replacement powder with 2-5g UGGP increased, while adding CCGP would reduce the taste score. CCGP has low crushing force and large particle size (667.77μm). After adding it, the particles of meal replacement powder will become coarse, resulting in a decrease in taste score. Ultrafine grinding can significantly reduce the particle size of grape pomace, so adding UGGP will not only not reduce the taste score of meal replacement powder, but because of the small particle size of UGGP, the specific surface area of ​​the powder is significantly increased, the contact area with the outside world is increased, and it is easier to mix evenly when stirring with other substances, making the meal replacement powder more uniform and delicate after brewing, which improves the taste score of meal replacement powder.

[0123] In conclusion, the addition of UGGP can improve the sensory score of meal replacement powder, and the effect is better than CCGP. When the added amount is 5g, the meal replacement powder has the best comprehensive score. Therefore, meal replacement powder with added UGGP was selected for subsequent experiments.

[0124] 1.6 Detection of rheological properties of meal replacement powders prepared in Example 4, Example 8 and Comparative Example 3

[0125] Dissolve 10 g of meal replacement powder in 100 mL of deionized water, and use a 2° cone plate with a diameter of 40 mm for steady-state scanning. The measurement temperature is 25 °C and the shear rate range is 0.1 to 100 s -1 .

[0126] Figure 4 The results showed that compared with no grape pomace added, the addition of RH grape pomace can increase the viscosity of meal replacement powder, and the viscosity of meal replacement powder with UGGP added is greater than that of CCGP. High-viscosity food is beneficial to increase the viscosity of the human gastrointestinal tract after consumption, thereby increasing the resistance to glucose diffusion, reducing the body's absorption of glucose, and controlling postprandial blood sugar. Therefore, meal replacement powder with the addition of UGGP is more conducive to people who want to lose weight and control blood sugar.

[0127] (2) Orthogonal test

[0128] In summary, compared with no addition of grape pomace, adding RH grape pomace can improve the quality of meal replacement powder, and UGGP has a better effect, so the orthogonal experiment chose to add UGGP to optimize the meal replacement powder formula.

[0129] After preliminary experiments and investigations on the dispensing characteristics and sensory scores of meal replacement powders with different types of crushed grape pomace and different contents, it was determined that the raw materials of the meal replacement powders were buckwheat flour, pea flour, konjac flour, and ultrafine crushed grape pomace powder. Taking the addition amount of these four ingredients as a factor and the total phenol content and sensory scores as indicators (the specific determination methods are respectively shown in Sections 1.3 and 1.5 above), L9 (3 4 ) Orthogonal table was used to conduct experiments to optimize the formula of meal replacement powder. The orthogonal experiment factor level table is shown in Table 4.

[0130] Table 4 Orthogonal experimental factors and level design of meal replacement powder

[0131]

[0132] Table 5 Range analysis table of orthogonal test of meal replacement powder

[0133]

[0134] Sensory score is the primary consideration for the quality of meal replacement powder, among which polyphenol content plays an important role in the biological activities of meal replacement powder such as antioxidant and hypoglycemic effects. The two are comprehensively considered and analyzed, with sensory score as the main consideration indicator and polyphenol content as the secondary indicator to screen the optimal formula parameters of meal replacement powder. The orthogonal test range analysis of meal replacement powder is shown in Table 5.

[0135] The results in Table 5 show that the order of influence of the four factors on the sensory score of meal replacement powder is: A>C>B>D, and the optimal process formula is: A1C2B1D1. The order of influence on total phenol content is: C>B>A>D, and the optimal process formula is: C3B3A1D1. Buckwheat flour content is the main factor in the sensory score of meal replacement powder and the secondary influencing factor of total phenol content. Therefore, A1 is selected for buckwheat flour content. Pea flour content is a secondary influencing factor for both sensory score and total phenol content. Considering that sensory score is the main consideration, B1 is selected for pea flour content. UGGP is the main influencing factor of total phenol content. Total phenol content increases with the increase of added amount and is a secondary influencing factor of sensory score, but is affected by Figure 3 The results showed that adding 6g UGGP would affect the color and flavor of the meal replacement powder, so C2 was selected. Adding konjac flour could improve the thickening property of the meal replacement powder. The optimal sensory score and the optimal content of total phenols were both D1.

[0136] In summary, the optimal process parameter conditions are (A1B1C2D1): 45g buckwheat flour, 30g pea flour, 5g UGGP, and 1g konjac flour. At this time, the verification test obtained that the sensory score of the meal replacement powder of Example 9 was 84.5 points, it was light purple, with a light grape flavor, and had a delicate taste after brewing, without sour and astringent taste, and the total phenol content was 15.24±0.34mg / g.

[0137] 1.7 Determination of nutritional components and in vitro GI value of the meal replacement powder of Example 9

[0138] (1) Nutritional composition determination

[0139] Referring to the national standard GB5009.6-2016 Determination of fat in food, the fat content in the meal replacement powder of Example 9 was determined by Soxhlet extraction method. Referring to the national standard GB 5009.4-2016 Determination of ash in food, the ash content of the meal replacement powder was determined by direct ashing method. The soluble sugar content of the meal replacement powder was determined by anthrone colorimetry (anthrone colorimetry refers to Wang Xuekui. Principles and techniques of plant physiological and biochemical experiments [M]. Higher Education Press). The soluble starch content of the meal replacement powder was determined by iodine colorimetry (iodine colorimetry refers to Xu Changjie, Chen Wenjun, Chen Kunsong, etc. A simple method for determining starch content - iodine colorimetry [J]. Biotechnology, 1998 (02): 41-43). Referring to GB 5009.3-2016 Determination of moisture in food, the moisture content of the meal replacement powder was determined by direct drying method. Referring to the national standard GB 5009.88-2014 Determination of dietary fiber in food, the enzymatic gravimetric method was used to determine the dietary fiber content in meal replacement powder. Referring to the national standard GB 5009.5-2016 Determination of protein in food, the sulfuric acid-catalyst digestion and Kjeldahl nitrogen determination method were used to determine the protein content in meal replacement powder.

[0140] (2) Determination of in vitro GI value

[0141] Oral digestive fluid: Add 15.1 mL of potassium chloride solution (0.5 mol / L), 3.7 mL of potassium dihydrogen phosphate solution (0.5 mol / L), 6.8 mL of sodium bicarbonate solution (1.0 mol / L), 0.5 mL of magnesium chloride solution (0.15 mol / L) and 0.16 mL of ammonium carbonate solution (0.5 mol / L) into a 500 mL conical flask, make up to 400 mL with distilled water, adjust pH to 7, and add 6.0 g of α-amylase.

[0142] Gastric digestive juice: refer to the method in Appendix XA of Part II of the 2010 edition of the Chinese Pharmacopoeia. Take 16.4 mL of dilute hydrochloric acid (10%), add a certain amount of water, then add 10 g of pepsin, shake well, and dilute with water to 1000 mL.

[0143] Intestinal digestive fluid: Refer to the method in Appendix XA and Appendix XVD of the 2010 edition of the Chinese Pharmacopoeia, Part II. Take 6.8g of potassium dihydrogen phosphate, dilute with water and make up to 500mL, adjust pH to 6.8. Take 10g of trypsin and dissolve in water, mix the two, dilute with water and make up to 1000mL.

[0144] The GI value of meal replacement powder was determined by in vitro simulated digestion method: 1g of meal replacement powder was weighed after grinding, and placed in a 50mL centrifuge tube together with glass beads, 5mL of pure water was added, and boiling water gelatinization was performed for 20min, 10mL of oral digestive fluid was added, and the mixture was placed in a 120r / min shaker for 15min, and then 10mL of gastric digestive fluid was added to the mixture, and the mixture was placed in a shaker for further digestion for 1h, and then 10mL of intestinal digestive fluid was added, and finally the mixture was placed in a shaker for digestion for 1h again, and 0.5mL of the mixture was sampled at 0, 15, 45, 75, 105, and 135min of digestion, and 2mL of anhydrous ethanol was added to terminate the reaction. The glucose content of the sample was determined by 3,5-dinitrosalicylic acid method, and the ratio of the area under the starch hydrolysis curve of the meal replacement powder sample and white bread was calculated by integration to obtain the hydrolysis index HI of the sample, and the estimated glycemic index GI was calculated to be 39.71+0.549HI, and white bread was used as a control.

[0145] Table 6 Nutritional composition and GI value of meal replacement powder

[0146]

[0147] The results in Table 6 show that the protein, fat, dietary fiber and moisture contents of the meal replacement powder prepared in Example 9 all meet the requirements of the national standard "LS / T3302-2014 Convenient Cereal Powder", with a protein content greater than 6g / 100g, a fat content less than 3g / 100g, and a dietary fiber content as high as 20.80g / 100g. It is a high-protein, high-dietary fiber, low-fat product. The GI of the meal replacement powder measured by the in vitro simulated digestion method is 40.09, which is less than 55, and is a low GI food.

[0148] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A meal replacement powder with a low GI value, characterized in that: The invention comprises the following raw materials in parts by weight: 40-50 parts of buckwheat flour, 28-42 parts of pea flour, 0.5-5 parts of konjac flour, 9-10 parts of xylitol and 1-7 parts of grape skin residue.

2. The meal replacement powder according to claim 1, characterized in that The grape variety of the grape pomace is rose honey.

3. The meal replacement powder according to claim 1, characterized in that The preparation method of the grape skin residue is as follows: drying the grape skin residue, crushing it, and passing it through a 50-220 mesh sieve to obtain the grape skin residue.

4. The meal replacement powder according to claim 3, characterized in that The mesh number of the sieve is 190-210 mesh.

5. The meal replacement powder according to any one of claims 1 to 4, characterized in that The weight portion of the grape skin residue is 3 to 5 parts.

6. The meal replacement powder according to claim 5, characterized in that The invention comprises the following raw materials in parts by weight: 44-49 parts of buckwheat flour, 30-40 parts of pea flour, 1-4 parts of konjac flour, 9.5-9.8 parts of xylitol and 3-5 parts of grape skin residue.

7. The meal replacement powder according to any one of claims 1 to 4 and 6, characterized in that The buckwheat flour preparation comprises frying raw buckwheat flour for 15 to 25 minutes and passing through a 50 to 70 mesh sieve to obtain the flour; The pea flour is pea flour that has passed through a 50-70 mesh sieve; The konjac flour is konjac flour with a sieve of 50 to 70 meshes.

8. The meal replacement powder according to claim 7, characterized in that The frying method is to fry the buckwheat flour at 15 to 25 W for 15 to 25 minutes.

9. The method for preparing the meal replacement powder according to any one of claims 1 to 8, characterized in that: The following steps are involved: The buckwheat flour, pea flour, konjac flour, xylitol and grape pomace are mixed evenly to obtain the product.

10. Use of the meal replacement powder according to any one of claims 1 to 8 or the preparation method according to claim 9 in the preparation of antioxidant products.

Images