High-protein wheat germ meal replacement powder and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and discloses high-protein wheat germ meal replacement powder and a preparation method thereof. The high-protein wheat germ meal replacement powder is prepared from the following raw materials in parts by mass: 30-50 parts of wheat germs, 5-15 parts of fruit and vegetable enzyme powder, 5-10 parts of whole milk powder, 1-3 parts of herba cistanche powder and 0.4-0.8 part of pectin. According to the high-protein wheat germ meal replacement powder, the DPPH free radical scavenging rate can reach 44.98%, the ABTS < + > free radical scavenging rate can reach 44.13%, the absorbance value can reach 0.97, and the high-protein wheat germ meal replacement powder has the high DPPH free radical scavenging rate, the high ABTS < + > free radical scavenging rate and the high reducing capacity.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a high-protein wheat germ meal replacement powder and a preparation method thereof. Background Art

[0002] As people's pursuit of health and beauty continues to increase, weight loss has become a topic of increasing concern in today's society; among the many weight loss methods, meal replacement powder, as a common weight loss food, has attracted much attention; meal replacement powder is a single or comprehensive instant powder product made mainly from cereals, beans, potatoes, etc., supplemented by edible parts such as roots, stems, and fruits of other genera of plants. It can control the intake of excess calories while meeting the basic nutritional needs of the human body, thereby achieving the effect of healthy weight loss.

[0003] Wheat germ, also known as malt powder or germ, is golden granular and rich in vitamin E, vitamin B1 and protein. It has very high nutritional value. Therefore, developing a high-protein wheat germ meal replacement powder has become a technical problem that needs to be urgently solved by technicians in this field. Summary of the invention

[0004] The purpose of the present invention is to provide a high-protein wheat germ meal replacement powder and a preparation method thereof. The high-protein wheat germ meal replacement powder has excellent antioxidant effect.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] One of the technical solutions of the present invention:

[0007] A high-protein wheat germ meal replacement powder, comprising the following raw materials in parts by weight:

[0008] 30-50 parts of wheat germ, 5-15 parts of fruit and vegetable enzyme powder, 5-10 parts of whole milk powder, 1-3 parts of Cistanche powder and 0.4-0.8 parts of pectin.

[0009] Furthermore, the method for preparing the fruit and vegetable enzyme powder comprises the following steps:

[0010] The fruit and vegetable enzyme liquid is prepared by fermentation with yam, broccoli and orange as raw materials, and then the fruit and vegetable enzyme liquid is spray-dried to obtain the fruit and vegetable enzyme powder.

[0011] Furthermore, the fermentation specifically comprises: mixing yam, broccoli, orange and water, and fermenting at a constant temperature.

[0012] Furthermore, the mass volume ratio of the yam, broccoli, orange and water is 3g: (1-2)g: (2-3)g: 15mL.

[0013] Furthermore, the constant temperature fermentation is specifically: constant temperature fermentation at room temperature for 7 days.

[0014] Furthermore, the fruit and vegetable enzyme liquid needs to be stored in a refrigerator at 2-4°C for future use.

[0015] Furthermore, the spray drying specifically comprises: adding a drying aid into the fruit and vegetable enzyme liquid, and then spray drying the fruit and vegetable enzyme liquid with the drying aid added thereto.

[0016] Furthermore, the drying aid is formed by mixing maltodextrin and β-cyclodextrin in a mass ratio of 1:1.

[0017] Furthermore, the mass ratio of the fruit and vegetable enzyme liquid to the drying aid is 8:2.

[0018] Furthermore, the inlet temperature of the spray drying is 100°C and the wind speed of the spray drying is 0.5 m / s. 3 / min, and the feed flow rate was 2mL / min.

[0019] The second technical solution of the present invention:

[0020] The preparation method of the high-protein wheat germ meal replacement powder comprises the following steps:

[0021] Wheat germ, fruit and vegetable enzyme powder, whole milk powder, Cistanche deserticola powder and pectin are mixed to obtain the high-protein wheat germ meal replacement powder.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] The high-protein wheat germ meal replacement powder provided by the present invention has a DPPH free radical scavenging rate of up to 44.98%, an ABTS+ free radical scavenging rate of up to 44.13%, an absorbance value of up to 0.97, and has high DPPH free radical scavenging rate, ABTS+ free radical scavenging rate and reducing ability. DETAILED DESCRIPTION

[0024] Now, various exemplary embodiments of the present invention are described in detail, and this detailed description should not be considered as a limitation of the present invention, but should be understood as a more detailed description of certain aspects, characteristics and embodiments of the present invention. It should be understood that the terms described in the present invention are only for describing specific embodiments and are not used to limit the present invention.

[0025] In addition, for the numerical range in the present invention, it is understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0026] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0027] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to the skilled artisan. The present invention description and examples are exemplary only.

[0028] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0029] In the following examples, the room temperature is 25±2°C.

[0030] In the following examples, all reagents and instruments used were purchased from the market, as shown in Table 1.

[0031] Table 1 Reagents and instruments

[0032]

[0033]

[0034] In the following embodiment, a method for preparing a high-protein wheat germ meal replacement powder comprises the following steps:

[0035] 1) Mixing yam, broccoli, orange and water in a mass ratio of 3:(1-2):(2-3):15, and fermenting at room temperature for 7 days to obtain a fruit and vegetable enzyme liquid, which is stored in a refrigerator at 2-4°C for later use;

[0036] During the fermentation period, it is necessary to release air at a fixed time every day and stir appropriately;

[0037] 2) The fruit and vegetable enzyme liquid, maltodextrin and β-cyclodextrin obtained in step 1) are mixed in a mass ratio of 8:1:1, and then the inlet temperature of the spray drying is set to 100°C and the wind speed of the spray drying is set to 0.5 m / s. 3 / min, the feed flow rate is 2mL / min, the fruit and vegetable enzyme liquid is spray-dried to obtain the fruit and vegetable enzyme powder;

[0038] 3) Weigh each raw material according to the following mass parts:

[0039] 30-50 parts of wheat germ, 5-15 parts of fruit and vegetable enzyme powder, 5-10 parts of whole milk powder, 1-3 parts of Cistanche deserticola powder and 0.4-0.8 parts of pectin;

[0040] 4) The wheat germ, fruit and vegetable enzyme powder, whole milk powder, Cistanche deserticola powder and pectin weighed in step 3) are mixed to obtain the high-protein wheat germ meal replacement powder.

[0041] Example 1

[0042] Preparation of Fruit and Vegetable Enzyme Liquid

[0043] According to the mass volume ratio of yam, broccoli, orange and water of 3g:1g:2g:15mL, yam, broccoli, orange and water were mixed, placed in a sterile bottle, and fermented at room temperature for 7 days to obtain fruit and vegetable enzyme liquid, which was placed in a refrigerator at 2-4°C for storage;

[0044] During the fermentation period, air needs to be released at a fixed time every day and stirred appropriately.

[0045] Example 2

[0046] Preparation of Fruit and Vegetable Enzyme Liquid

[0047] According to the mass volume ratio of yam, broccoli, orange and water of 3g:1.5g:2.5g:15mL, yam, broccoli, orange and water were mixed, placed in a sterile bottle, and fermented at room temperature for 7 days to obtain fruit and vegetable enzyme liquid, which was placed in a refrigerator at 2-4°C for storage;

[0048] During the fermentation period, air needs to be released at a fixed time every day and stirred appropriately.

[0049] Example 3

[0050] Preparation of Fruit and Vegetable Enzyme Liquid

[0051] According to the mass volume ratio of yam, broccoli, orange and water of 3g:2g:3g:15mL, yam, broccoli, orange and water were mixed, placed in a sterile bottle, and fermented at room temperature for 7 days to obtain fruit and vegetable enzyme liquid, which was placed in a refrigerator at 2-4°C for storage;

[0052] During the fermentation period, air needs to be released at a fixed time every day and stirred appropriately.

[0053] The total acid content of the fruit and vegetable enzyme liquid prepared in Examples 1 to 3 was measured by the following method:

[0054] Experimental group: Use a pipette to measure 0.005L of fruit and vegetable enzyme liquid into an Orenmayer bottle, and add 3-5 drops of acid-base indicator (phenolphthalein), then titrate with 0.1mol / L NaOH standard titration solution, record the consumption of NaOH standard titration solution, and titrate three times in parallel;

[0055] Blank group: Use a pipette to measure 0.005L of carbon dioxide-free water into an Orenmayer bottle, add 3-5 drops of acid-base indicator (phenolphthalein), then titrate with 0.1mol / L NaOH standard titration solution, record the consumption of NaOH standard titration solution, and titrate three times in parallel;

[0056] Refer to the following formula to calculate the total acid content of fruit and vegetable enzyme liquid;

[0057]

[0058] Where:

[0059] C—Concentration of NaOH standard titration solution, in mol / L;

[0060] V1—consumption of NaOH standard titration solution in the experimental group, in mL;

[0061] V2—consumption of NaOH standard titration solution in blank group, in mL;

[0062] k—conversion factor of acid;

[0063] F—dilution multiple of the test solution;

[0064] m—the volume of the sample measured by the pipette, in mL;

[0065] 1000—conversion factor;

[0066] The polysaccharide content of the fruit and vegetable enzyme liquid prepared in Examples 1 to 3 was measured by the following method:

[0067] Mix 1 mL of fruit and vegetable enzyme solution, 1 mL of water, 0.5 mL of 4% carbolic acid solution and 2.5 mL of concentrated sulfuric acid, cool for 20 min, measure the absorbance at 490 nm, and then refer to the polysaccharide content standard curve (regression equation: y = 0.9974x + 0.0253 (R 2 =0.9973)), calculate the polysaccharide content of fruit and vegetable enzyme liquid;

[0068] The total phenol content of the fruit and vegetable enzyme liquid prepared in Examples 1 to 3 was measured by the following method:

[0069] 1 mL of fruit and vegetable enzyme solution, 2.5 mL of 10% Folin phenol reagent and 2 mL of 7.5% sodium carbonate solution were mixed and the volume was fixed to 10 mL. After 40 min in a 45°C water bath, the absorbance at 765 nm was measured and then the content of gallic acid was compared with the standard curve (regression equation: y = 0.0066X + 0.0109 (R 2 =0.9992)), calculate the total phenol content of fruit and vegetable enzyme liquid;

[0070] The pH value of the fruit and vegetable enzyme liquid prepared in Examples 1 to 3 was measured by the following method:

[0071] The pH value of fruit and vegetable enzyme liquid was measured using a portable pH meter;

[0072] The results of the total acid content, polysaccharide content, total phenol content and pH value of the fruit and vegetable enzyme liquid prepared in Examples 1 to 3 are shown in Table 2;

[0073] Table 2 Results of characteristic indexes and physical and chemical indexes of fruit and vegetable enzyme liquid

[0074]

[0075] According to the relevant provisions of the characteristic indicators of edible plant liquid enzymes, the total acid content (calculated as lactic acid) of plant liquid enzymes must be ≥0.8g / 100g, the crude polysaccharide content must be ≥0.1g / 100g, and the total phenol content must be ≥0.5mg / g; Based on this, it can be seen from the data in Table 2 that the fruit and vegetable enzyme liquid provided by the present invention fully meets the relevant provisions of the characteristic indicators of edible plant liquid enzymes;

[0076] According to the relevant regulations on the physical and chemical indicators of edible plant liquid enzymes, the pH of plant liquid enzymes must be ≤4.5; based on this, it can be seen from the data in Table 2 that the fruit and vegetable enzyme liquid provided by the present invention fully complies with the relevant regulations on the physical and chemical indicators of edible plant liquid enzymes.

[0077] 10 students majoring in food quality and safety were randomly selected to conduct sensory evaluation on the fruit and vegetable enzyme liquids prepared in Examples 1 to 3. The sensory evaluation standard was based on T / CBFIA 08003-2017 "China Bio-fermentation Industry Association Group Standard Edible Plant Enzymes";

[0078] Through sensory evaluation, the fruit and vegetable enzyme liquid provided by the present invention has the color that fruit and vegetable enzymes should have, showing green, without foreign impurities and precipitation visible to normal vision, and exuding a light fruit and vegetable fragrance.

[0079] Example 4

[0080] Preparation of Fruit and Vegetable Enzyme Powder

[0081] The fruit and vegetable enzyme liquid prepared in Example 2 was used as a raw material, and the fruit and vegetable enzyme liquid, maltodextrin and β-cyclodextrin were mixed according to a mass ratio of 8:1:1. Then, the inlet temperature of the spray drying was set to 100°C and the wind speed of the spray drying was set to 0.5 m / s. 3 / min, the feed flow rate is 2mL / min, and the fruit and vegetable enzyme liquid is spray-dried to obtain the fruit and vegetable enzyme powder.

[0082] The following preparation of high-protein wheat germ meal replacement powder uses the fruit and vegetable enzyme powder prepared in Example 4 to prepare high-protein wheat germ meal replacement powder.

[0083] Embodiments 5 to 9

[0084] Preparation of high-protein wheat germ meal replacement powder

[0085] 1) Weigh each raw material according to the mass parts recorded in Table 3:

[0086] 2) The wheat germ, fruit and vegetable enzyme powder, whole milk powder, Cistanche deserticola powder and pectin weighed in step 1) are mixed to obtain the high-protein wheat germ meal replacement powder.

[0087] Table 3 Raw material ratio (parts by mass)

[0088]

[0089]

[0090] The high-protein wheat germ meal replacement powders prepared in Examples 5 to 9 were tested for antioxidant activity, and the antioxidant activity test included: a DPPH free radical capture ability test, an ABTS+ free radical scavenging test, and a reduction ability test;

[0091] The specific experimental method of the DPPH free radical capture ability experiment is:

[0092] Prepare 0.2mmo l / L DPPH (1,1-diphenyl-2-trinitrophenylhydrazine) solution; prepare a high-protein wheat germ meal replacement powder solution with a concentration of 5mg / mL using 75% ethanol as solvent; mix the DPPH solution and the high-protein wheat germ meal replacement powder solution for 2 minutes and then centrifuge to obtain the supernatant; add the supernatant to a 96-well microplate, mix with an ELISA plate mixer for 60 seconds, and let it stand at room temperature and away from light for 30 minutes to react; measure the absorbance at 517nm, and calculate the DPPH free radical scavenging rate according to the following formula;

[0093]

[0094] Where:

[0095] A1—sample absorbance;

[0096] A2—blank sample absorbance;

[0097] A3—absorbance of control sample, no control well was made, regarded as 0;

[0098] DPPH is a stable free radical that is not affected by enzymes. When it accepts an electron or hydrogen free radical becomes stable, its absorption characteristics will disappear. The advantage of DPPH is that there are no complications caused by additives, such as metal chelation and enzyme inhibition. Therefore, DPPH free radical scavenging rate is often used as a substrate to evaluate antioxidant activity. When free radical scavengers react with DPPH, their ability to capture electrons causes the color of DPPH to change from bright to dark. This phenomenon is particularly significant in the visible light wavelength range, especially at the wavelength of the maximum absorption spectrum, the absorbance value shows a significant downward trend, and this change trend shows a linear relationship between different samples. Therefore, by comparing the absorbance level of the sample as the concentration of the free radical scavenger increases, the antioxidant capacity of the sample can be directly evaluated.

[0099] The DPPH free radical scavenging rate of high-protein wheat germ meal replacement powder is shown in Table 4;

[0100] The specific experimental method of ABTS+ free radical scavenging experiment is:

[0101] The ABTS+ free radical solution was diluted to an absorbance of 0.70±0.02 at 734 nm; a high-protein wheat germ meal replacement powder solution with a concentration of 5 mg / mL was prepared using 75% ethanol as a solvent; the ABTS+ free radical solution and the high-protein wheat germ meal replacement powder solution were mixed for 2 minutes and then centrifuged to obtain the supernatant; the ABTS+ free radical scavenging rate was calculated according to the following formula;

[0102]

[0103] Where:

[0104] A0—blank sample absorbance;

[0105] A1—sample absorbance;

[0106] Among the rich nutrients in edible enzymes, superoxide dismutase (SOD), various total phenols, and multiple vitamins and polysaccharides can effectively remove excess active oxygen and free radicals in the body, thereby maintaining good health;

[0107] The ABTS+ free radical scavenging rate of high-protein wheat germ meal replacement powder is shown in Table 4;

[0108] The specific experimental method for determining reducing ability is:

[0109] A high-protein wheat germ meal replacement powder solution with a concentration of 5 mg / mL was prepared with 75% ethanol as solvent and the supernatant was obtained by centrifugation; 2 mL of 0.2 mol / L phosphate buffer and 2 mL of 1% potassium ferricyanide solution were added to 2 mL of supernatant, heated at 50°C for 20 min, and cooled; 2 mL of 10% trichloroacetic acid was added and centrifuged; 2 mL of the solution was added with 0.4 mL of 0.1% FeCl3 solution and heated at 50°C for 10 min; the absorbance at 700 nm was measured;

[0110] Reducing power is used to describe the ability of antioxidants to provide an electron or hydrogen ion to reduce trivalent iron to divalent iron. The higher the reducing power, the higher the sample's ability to donate electrons or hydrogen ions. The higher the reducing power of the sample, the higher its antioxidant activity. Reducing agents that provide electrons to remove free radicals due to their own reducing properties are also called antioxidants. When the absorbance reaches a certain level, the biological mechanism behind it shows an enhanced reducing power, indicating an enhanced antioxidant activity.

[0111] The absorbance values ​​(reducing capacity) of the high-protein wheat germ meal replacement powder are shown in Table 4;

[0112] Table 4 Antioxidant activity test

[0113]

[0114] It can be seen from the data in Table 4 that changing the ratio of wheat germ will affect the DPPH radical scavenging rate, ABTS+ radical scavenging rate and reducing ability of the high-protein wheat germ meal replacement powder to a certain extent. After single-factor experimental screening, when the ratio of wheat germ is 45, the DPPH radical scavenging rate of the high-protein wheat germ meal replacement powder can reach 41.89%, the ABTS+ radical scavenging rate can reach 39.64%, and the absorbance value can reach 0.83. It has the highest DPPH radical scavenging rate, ABTS+ radical scavenging rate and reducing ability, so the ratio of wheat germ is preferably 45.

[0115] Embodiments 10 to 14

[0116] Preparation of high-protein wheat germ meal replacement powder

[0117] 1) Weigh each raw material according to the mass parts recorded in Table 5:

[0118] 2) The wheat germ, fruit and vegetable enzyme powder, whole milk powder, Cistanche deserticola powder and pectin weighed in step 1) are mixed to obtain the high-protein wheat germ meal replacement powder.

[0119] Table 5 Raw material ratio (mass parts)

[0120]

[0121] The high-protein wheat germ meal replacement powder prepared in Examples 10 to 14 was subjected to an antioxidant activity test. The antioxidant activity test included: a DPPH free radical capture ability experiment, an ABTS+ free radical scavenging experiment, and a reduction ability determination. The detection method was the same as above. The DPPH free radical scavenging rate, ABTS+ free radical scavenging rate, and absorbance value (reducing ability) of the high-protein wheat germ meal replacement powder are shown in Table 6;

[0122] Table 6 Antioxidant activity test

[0123]

[0124] It can be seen from the data in Table 6 that changing the ratio of fruit and vegetable enzyme powder will affect the DPPH radical scavenging rate, ABTS+ radical scavenging rate and reducing ability of the high-protein wheat germ meal replacement powder to a certain extent. After single-factor experimental screening, when the ratio of fruit and vegetable enzyme powder is 9, the DPPH radical scavenging rate of high-protein wheat germ meal replacement powder can reach 43.56%, the ABTS+ radical scavenging rate can reach 42.87%, and the absorbance value can reach 0.91. It has the highest DPPH radical scavenging rate, ABTS+ radical scavenging rate and reducing ability, so the ratio of fruit and vegetable enzyme powder is preferably 9.

[0125] Embodiments 15 to 19

[0126] Preparation of high-protein wheat germ meal replacement powder

[0127] 1) Weigh each raw material according to the mass parts recorded in Table 7:

[0128] 2) The wheat germ, fruit and vegetable enzyme powder, whole milk powder, Cistanche deserticola powder and pectin weighed in step 1) are mixed to obtain the high-protein wheat germ meal replacement powder.

[0129] Table 7 Raw material ratio (mass parts)

[0130]

[0131] The high-protein wheat germ meal replacement powder prepared in Examples 15 to 19 was subjected to antioxidant activity detection, and the antioxidant activity detection included: DPPH free radical capture ability experiment, ABTS+ free radical scavenging experiment and reduction ability determination. The detection method was the same as above. The DPPH free radical scavenging rate, ABTS+ free radical scavenging rate and absorbance value (reducing ability) of the high-protein wheat germ meal replacement powder are shown in Table 8;

[0132] Table 8 Antioxidant activity test

[0133]

[0134] It can be seen from the data in Table 8 that changing the ratio of whole milk powder will affect the DPPH radical scavenging rate, ABTS+ radical scavenging rate and reducing ability of the high-protein wheat germ meal replacement powder to a certain extent. After single-factor experimental screening, when the ratio of whole milk powder is 6, the DPPH radical scavenging rate of the high-protein wheat germ meal replacement powder can reach 44.32%, the ABTS+ radical scavenging rate can reach 43.69%, and the absorbance value can reach 0.95. It has the highest DPPH radical scavenging rate, ABTS+ radical scavenging rate and reducing ability, so the ratio of whole milk powder is preferably 6.

[0135] Embodiment 20-21

[0136] Preparation of high-protein wheat germ meal replacement powder

[0137] 1) Weigh each raw material according to the mass parts recorded in Table 9:

[0138] 2) The wheat germ, fruit and vegetable enzyme powder, whole milk powder, Cistanche deserticola powder and pectin weighed in step 1) are mixed to obtain the high-protein wheat germ meal replacement powder.

[0139] Table 9 Raw material ratio (parts by mass)

[0140]

[0141] The high-protein wheat germ meal replacement powder prepared in Examples 20 to 21 was subjected to an antioxidant activity test. The antioxidant activity test included: a DPPH free radical capture ability experiment, an ABTS+ free radical scavenging experiment, and a reduction ability determination. The detection method was the same as above. The DPPH free radical scavenging rate, ABTS+ free radical scavenging rate, and absorbance value (reducing ability) of the high-protein wheat germ meal replacement powder are shown in Table 10;

[0142] Table 10 Antioxidant activity test

[0143]

[0144] It can be seen from the data in Table 10 that changing the ratio of Cistanche powder will affect the DPPH radical scavenging rate, ABTS+ radical scavenging rate and reducing ability of the high-protein wheat germ meal replacement powder to a certain extent. After single-factor experimental screening, when the ratio of Cistanche powder is 2, the DPPH radical scavenging rate of the high-protein wheat germ meal replacement powder can reach 44.98%, the ABTS+ radical scavenging rate can reach 44.12%, and the absorbance value can reach 0.97, which has the highest DPPH radical scavenging rate, ABTS+ radical scavenging rate and reducing ability, so the ratio of whole milk powder is preferably 2.

[0145] Embodiments 22-23

[0146] Preparation of high-protein wheat germ meal replacement powder

[0147] 1) Weigh each raw material according to the mass parts recorded in Table 11:

[0148] 2) The wheat germ, fruit and vegetable enzyme powder, whole milk powder, Cistanche deserticola powder and pectin weighed in step 1) are mixed to obtain the high-protein wheat germ meal replacement powder.

[0149] Table 11 Raw material ratio (parts by mass)

[0150]

[0151] The high-protein wheat germ meal replacement powder prepared in Examples 22 to 23 was subjected to an antioxidant activity test. The antioxidant activity test included: a DPPH free radical capture ability experiment, an ABTS+ free radical scavenging experiment, and a reduction ability determination. The detection method was the same as above. The DPPH free radical scavenging rate, ABTS+ free radical scavenging rate, and absorbance value (reducing ability) of the high-protein wheat germ meal replacement powder are shown in Table 12;

[0152] Table 12 Antioxidant activity test

[0153]

[0154] It can be seen from the data in Table 10 that changing the ratio of pectin will not affect the DPPH free radical scavenging rate, ABTS+ free radical scavenging rate and reducing capacity of high-protein wheat germ meal replacement powder;

[0155] The high-protein wheat germ meal replacement powder prepared in Example 20 and Examples 22 to 23 was further subjected to sensory evaluation. After the sensory evaluation, the high-protein wheat germ meal replacement powder prepared in Example 20 had the highest sensory evaluation score, so the pectin ratio is preferably 0.4.

[0156] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the above embodiments, ordinary technicians in the relevant field should understand that the specific implementation methods of the present invention can still be modified or replaced by equivalents. Any modification or equivalent replacement that does not depart from the spirit and scope of the present invention should be covered within the scope of protection of the claims of the present invention.

Claims

1. A high-protein wheat germ meal replacement powder, characterized in that: Including the following raw materials by weight: 30-50 parts of wheat germ, 5-15 parts of fruit and vegetable enzyme powder, 5-10 parts of whole milk powder, 1-3 parts of Cistanche powder and 0.4-0.8 parts of pectin.

2. The high-protein wheat germ meal replacement powder according to claim 1, characterized in that: The preparation method of the fruit and vegetable enzyme powder comprises the following steps: The fruit and vegetable enzyme liquid is prepared by fermentation with yam, broccoli and orange as raw materials, and then the fruit and vegetable enzyme liquid is spray-dried to obtain the fruit and vegetable enzyme powder.

3. A high-protein wheat germ meal replacement powder according to claim 2, characterized in that: The fermentation specifically comprises the following steps: mixing yam, broccoli, orange and water and fermenting at a constant temperature.

4. The high-protein wheat germ meal replacement powder according to claim 3, characterized in that: The mass volume ratio of the yam, broccoli, orange and water is 3g: (1-2)g: (2-3)g: 15mL.

5. The high-protein wheat germ meal replacement powder according to claim 3, characterized in that: The constant temperature fermentation specifically includes: constant temperature fermentation at room temperature for 7 days.

6. The high-protein wheat germ meal replacement powder according to claim 2, characterized in that: The spray drying specifically comprises: adding a drying aid into the fruit and vegetable enzyme liquid, and then spray drying the fruit and vegetable enzyme liquid with the drying aid added.

7. The high-protein wheat germ meal replacement powder according to claim 6, characterized in that: The drying aid is prepared by mixing maltodextrin and beta-cyclodextrin in a mass ratio of 1:

1.

8. The high-protein wheat germ meal replacement powder according to claim 6, characterized in that: The mass ratio of the fruit and vegetable enzyme liquid to the drying aid is 8:

2.

9. The high-protein wheat germ meal replacement powder according to claim 6, characterized in that: The inlet temperature of the spray drying was 100°C and the wind speed of the spray drying was 0.5 m 3 / min, and the feed flow rate was 2mL / min.

10. A method for preparing the high-protein wheat germ meal replacement powder according to any one of claims 1 to 9, characterized in that: The following steps are involved: Wheat germ, fruit and vegetable enzyme powder, whole milk powder, Cistanche deserticola powder and pectin are mixed to obtain the high-protein wheat germ meal replacement powder.

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