Black fungus iron compound meal replacement powder and preparation method thereof

Abstract

The invention discloses black fungus iron compound meal replacement powder. The meal replacement powder comprises the following raw materials in parts by weight: 40-80 parts of a black fungus iron compound, 10-25 parts of red date powder, 10-40 parts of black sesame powder, 3-15 parts of ganoderma lucidum spore powder and 0.1-0.6 part of sucralose, the black fungus iron compound powder is prepared by compounding black fungus superfine powder and ferric trichloride. The agaric whole powder is compounded with the iron element, nutrient substances of agaric are reserved to the maximum extent, the utilization rate of the agaric resources is increased, the steps are simple, agaric processing by-product development of the first-line industry is facilitated, and the additional value of agaric is increased.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a black fungus iron complex meal replacement powder and a preparation method thereof. Background Art

[0002] Iron is one of the most important mineral elements in the human body and plays an important role in the circulation and metabolism of the human body. According to the report of the World Health Organization, 10-30% of the world's population has different degrees of anemia symptoms, and most of these anemia symptoms are caused by iron deficiency. At present, ferrous salts such as ferrous sulfate, iron fumarate and ferrous gluconate are commonly used as oral iron supplements. However, long-term use of the above oral iron supplements can cause gastrointestinal side effects and iron-induced peroxidative stress reactions. Some clinical studies have shown that long-term use of therapeutic oral ferrous sulfate can cause gastrointestinal side effects such as nausea, vomiting, abdominal pain and constipation.

[0003] Black fungus is a black saprophytic fungus that grows on rotten wood and is unique to my country. As a medicinal and edible fungus, it has been widely consumed 1,000 years ago. The annual production of black fungus in my country is about 6.5 million tons, part of which is wasted due to problems such as chaotic strain management, unstable quality, and insufficient deep processing, which increases the environmental pressure of the industry and affects the sustainable development of the industry. Black fungus polysaccharide is an important functional component in black fungus, which has biological activities such as antioxidant, anticoagulant, immunity enhancement and anti-tumor.

[0004] The development, research and industrial application of functional excipients in my country has always been a relatively weak link in the field of medicines and functional health products in my country. The development and research of functional excipients plays an important role in the field of medicines and functional health products. At present, the population of iron deficiency anemia in my country accounts for about 40% of the total population of the country. Most of the iron and blood tonic drugs and health products on the market are mainly composed of ferrous sulfate, ferrous fumarate and ferrous glucose, which have side effects such as gastrointestinal discomfort and peroxidation reaction. Summary of the invention

[0005] In view of the above-mentioned problems existing in the prior art, the present invention provides a black fungus iron complex meal replacement powder and a preparation method thereof. The present invention uses black fungus as a raw material, adopts ultrafine grinding assisted microwave ripening to obtain ultrafine black fungus powder, adopts ferric chloride method to prepare black fungus iron complex by compounding ultrafine whole black fungus powder with iron element, and then obtains black fungus iron complex meal replacement powder after formula optimization. The present invention is applied and developed in actual industrial production, which can not only greatly increase the added value of black fungus, extend the black fungus deep processing industry chain, generate huge economic, social and environmental benefits, but also help to fill the market gap of iron and blood supplement products on the market, and has good application value and broad market prospects.

[0006] The technical solution of the present invention is as follows:

[0007] The first object of the present invention is to provide a black fungus iron complex meal replacement powder, wherein the raw materials contained in the meal replacement powder and the weight proportions of each raw material are as follows:

[0008] Black Fungus Iron Complex 40-80 portions

[0009] 10-25 servings of red date powder

[0010] 10-40 servings of black sesame powder

[0011] 3-15 portions of Ganoderma lucidum spore powder

[0012] Sucralose 0.1-0.6 parts;

[0013] The black fungus iron composite powder is prepared by compounding black fungus superfine powder and ferric chloride.

[0014] In one embodiment of the present invention, the method for preparing the black fungus iron complex comprises the following steps:

[0015] (1) coarsely crushing the dried black fungus, and then super-finely crushing it with an air-inducing super-fine pulverizer to obtain black fungus super-fine powder;

[0016] (2) dispersing the black fungus ultrafine powder obtained in step (1) in a trisodium citrate aqueous solution to form a dispersion;

[0017] (3) Add ferric chloride solution and sodium hydroxide solution to the dispersion obtained in step (2), adjust the pH, and when a stable precipitate is formed in the system, place in a constant temperature water bath, cool to room temperature, centrifuge, wash, and vacuum freeze-dry to obtain a black fungus iron complex.

[0018] In one embodiment of the present invention, in step (1), the particle size of the black fungus ultrafine powder is 300-800 mesh.

[0019] In one embodiment of the present invention, in step (2), the concentration of the ultrafine black fungus powder in the dispersion is 0.0025-0.1 g / mL; the concentration of trisodium citrate is 1-3 wt %.

[0020] In one embodiment of the present invention, in step (3), the concentration of the ferric chloride solution is 2 to 8 mol / L; the ferric chloride solution serves to provide iron ions until the complex is generated.

[0021] In one embodiment of the present invention, in step (3), the concentration of the sodium hydroxide solution is 10 to 30 wt%.

[0022] In one embodiment of the present invention, in step (3), the pH of the system is adjusted with sodium hydroxide solution to a pH of 7.5 to 12.

[0023] In one embodiment of the present invention, in step (2), the reaction temperature of the constant temperature water bath is 50 to 90° C., and the reaction time is 30 to 90 min.

[0024] In one embodiment of the present invention, in step (3), ferric chloride solution is slowly added at a rate of 20 drops / min. The ferric chloride solution just added will form an extremely unstable precipitate. When the reaction system forms a stable precipitate in the form of agglomerates or blocks, it indicates that the coordination capacity of the polysaccharide molecules in the reaction system has reached saturation.

[0025] In one embodiment of the present invention, in step (3), after cooling to room temperature, centrifuge in a refrigerated centrifuge, discard the precipitate, precipitate with anhydrous ethanol, refrigerate centrifuge again, take the precipitate, wash three times with anhydrous ethanol, and freeze-dry in vacuum to obtain the black fungus iron complex.

[0026] In one embodiment of the present invention, the red date powder is commercially available common red date powder with a particle size of 100 to 200 meshes.

[0027] In one embodiment of the present invention, the black sesame powder is a cooked black sesame powder obtained by frying, cooking and then crushing, and the particle size is 100 to 300 meshes.

[0028] In one embodiment of the present invention, the Ganoderma lucidum spore powder is wall-broken Ganoderma lucidum spore powder with a particle size of 200-400 meshes.

[0029] The second object of the present invention is to provide a method for preparing the black fungus iron complex meal replacement powder, comprising the following steps:

[0030] (1) microwave cooking 40 to 80 portions of black fungus iron complex;

[0031] (2) The microwave-ripened black fungus iron complex, 10 to 25 parts of red date powder, 10 to 40 parts of black sesame powder, 3 to 15 parts of ganoderma lucidum spore powder, and 0.1 to 0.6 parts of sucralose are mixed to prepare the meal replacement powder.

[0032] In one embodiment of the present invention, in step (1), the power of microwave cooking is 400 to 1000 W, and the time is 5 to 20 min. The beneficial technical effects of the present invention are:

[0033] The invention adopts the whole fungus powder to be compounded with the iron element, retains the nutrients of the fungus itself to the greatest extent, improves the utilization rate of black fungus resources, and has simple steps, which is conducive to the development of fungus processing by-products by the first-line industry and improves the added value of the fungus. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 This is the sensory evaluation standard diagram of fungus meal replacement powder;

[0035] Figure 2 This is the sensory evaluation score of the single factor experiment of fungus meal replacement powder;

[0036] Figure 3 This is the response surface experiment result diagram;

[0037] Figure 4 The iron element index of the black fungus iron complex meal replacement powder prepared in Example 5;

[0038] Figure 5 The nutritional value of the black fungus iron complex meal replacement powder prepared in Example 5. DETAILED DESCRIPTION

[0039] The present invention is described in detail below in conjunction with the accompanying drawings and embodiments.

[0040] Unless otherwise specified, all raw materials involved in the following examples are commercially available products, and the production equipment used are general equipment in the field.

[0041] Sensory evaluation standards for fungus meal replacement powder Figure 1 As shown, it stipulates the standards for appearance, taste and aroma.

[0042] Water dispersibility test method: Weigh 1.5g of sample and dissolve it in 100g of water. Place it in a 70℃ water bath and stir it at a constant speed for 1min. Then filter the sample solution through a 20-mesh sieve and slowly rinse the agglomerated material with distilled water. After rinsing, place the sieve with the agglomerated material in a 105℃ oven and dry it to constant weight.

[0043] Water dispersibility index = 1-a / (b(1-w))

[0044] Where a is the mass of the agglomerated material; b is the mass of the sample; and w is the moisture content of the sample.

[0045] Example 1

[0046] (1) The dried fungus is coarsely ground and then ultrafinely ground using an air-inducing ultrafine grinder to obtain ultrafine powder with a particle size of 300 mesh.

[0047] (2) Add trisodium citrate to 25 mg of ultrafine black fungus powder, dilute to 10 mL (the concentration of trisodium citrate is 1 wt%) with distilled water, and place in a water bath at 50° C. with magnetic stirring. At the same time, slowly drop 2 mol / L ferric chloride solution and sodium hydroxide solution (the concentration is 10 wt%) into the reaction system. Adjust the pH of the reaction system to 9 with sodium hydroxide solution. The ferric chloride solution just added will form an extremely unstable precipitate. When the reaction system forms a stable precipitate, keep a constant temperature water bath for 30 minutes. After cooling to room temperature, centrifuge in a refrigerated centrifuge, discard the precipitate, precipitate with anhydrous ethanol, centrifuge again, take the precipitate, wash it three times with anhydrous ethanol, and freeze-dry it in a vacuum to obtain a black fungus iron complex.

[0048] (3) The black fungus iron complex is subjected to microwave ripening at 400 W for 10 min.

[0049] (4) The ripened black fungus iron complex, black sesame powder, red date powder, ganoderma lucidum spore powder and sucralose are calculated by weight as follows: 40 parts of black fungus iron complex powder, 25 parts of red date powder, 35 parts of black sesame powder, 10 parts of ganoderma lucidum spore powder and 0.1 parts of sucralose.

[0050] The sensory evaluation and water dispersibility test of the meal replacement powder of this embodiment were performed, and the results are shown in Table 1

[0051] Table 1

[0052] sample Taste fragrance Appearance Total sensory score Water dispersibility Example 1 Meal Replacement Powder 32 29 26 87 89％

[0053] Example 2

[0054] (1) The dried fungus is coarsely ground and then ultrafinely ground using an air-inducing ultrafine grinder to obtain ultrafine powder with a particle size of 300 mesh.

[0055] (2) Add trisodium citrate to 25 mg of ultrafine black fungus powder, dilute to 10 mL with distilled water (the concentration of trisodium citrate is 2 wt%), place in a water bath at 50° C., stir with a magnetic force, and slowly drop 2 mol / L ferric chloride solution and sodium hydroxide solution (concentration is 20 wt%) into the reaction system. Adjust the pH of the reaction system to 9 with sodium hydroxide solution. The ferric chloride solution just added will form an extremely unstable precipitate. When the reaction system forms a stable precipitate, keep a constant temperature water bath for 60 minutes. After cooling to room temperature, centrifuge in a refrigerated centrifuge, discard the precipitate, precipitate with anhydrous ethanol, centrifuge again, take the precipitate, wash it three times with anhydrous ethanol, and freeze-dry it in a vacuum to obtain a black fungus iron complex.

[0056] (3) The black fungus iron complex is subjected to microwave ripening at 700 W for 7 min.

[0057] (4) The ripened black fungus iron complex, black sesame powder, red date powder, ganoderma lucidum spore powder and sucralose are calculated by weight as follows: 50 parts of black fungus iron complex powder, 15 parts of red date powder, 25 parts of black sesame powder, 6 parts of ganoderma lucidum spore powder and 0.4 parts of sucralose.

[0058] The sensory evaluation and water dispersibility test of the meal replacement powder of this embodiment were performed, and the results are shown in Table 2

[0059] Table 2

[0060] sample Taste fragrance Appearance Total sensory score Water dispersibility Example 2 Meal Replacement Powder 36 27 27 90 91％

[0061] Example 3

[0062] (1) The dried fungus is coarsely ground and then ultrafinely ground using an air-inducing ultrafine grinder to obtain ultrafine powder with a particle size of 300 mesh.

[0063] (2) Add trisodium citrate to 25 mg of ultrafine black fungus powder, dilute to 10 mL with distilled water (the concentration of trisodium citrate is 3 wt%), and place in a water bath at 50° C. with magnetic stirring. At the same time, slowly drop 2 mol / L ferric chloride solution and sodium hydroxide solution (concentration is 20 wt%) into the reaction system. Adjust the pH of the reaction system to 9 with sodium hydroxide solution. The ferric chloride solution just added will form an extremely unstable precipitate. When the reaction system forms a stable precipitate, keep a constant temperature water bath for 90 minutes. After cooling to room temperature, centrifuge in a refrigerated centrifuge, discard the precipitate, precipitate with anhydrous ethanol, centrifuge again, take the precipitate, wash it three times with anhydrous ethanol, and freeze-dry it in a vacuum to obtain a black fungus iron complex.

[0064] (3) The black fungus iron complex is subjected to microwave ripening at 1000 W for 5 min.

[0065] (4) The ripened black fungus iron complex, black sesame powder, red date powder, ganoderma lucidum spore powder and sucralose are calculated by weight as follows: 60 parts of black fungus iron complex powder, 10 parts of red date powder, 15 parts of black sesame powder, 3 parts of ganoderma lucidum spore powder and 0.6 parts of sucralose.

[0066] The sensory evaluation and water dispersibility test of the meal replacement powder of this embodiment were performed, and the results are shown in Table 3

[0067] Table 3

[0068] sample Taste fragrance Appearance Total sensory score Water dispersibility Example 3 Meal Replacement Powder 35 24 25 84 92％

[0069] Example 4

[0070] (1)-(2) Same as Example 1.

[0071] (3) The black fungus iron complex is subjected to microwave ripening at 600 W for 5 min.

[0072] (4) The ripened black fungus iron complex, black sesame powder, red date powder, ganoderma lucidum spore powder, and sucralose were subjected to a single factor optimization experiment according to weight. The optimization process and results are shown in the attached figure. Figure 2 As shown, the formula after single factor optimization is: the optimal addition amount of black fungus iron complex is 45 parts, the optimal addition amount of black sesame powder is 20 parts, the optimal addition amount of red date powder is 15 parts, the optimal addition amount of Ganoderma lucidum spore powder is 8 parts, and sucralose is 0.1 parts.

[0073] The sensory evaluation and water dispersibility test of the meal replacement powder of this embodiment were performed, and the results are shown in Table 4

[0074] Table 4

[0075] sample Taste fragrance Appearance Total sensory score Water dispersibility Example 4 Meal Replacement Powder 35 23 26 84 91％

[0076] Example 5

[0077] (1)-(2) Same as Example 1.

[0078] (3) The black fungus iron complex is microwave-ripened at 500 W for 8 min.

[0079] (4) The ripened black fungus iron complex, black sesame powder, red date powder, ganoderma lucidum spore powder, and sucralose were subjected to response surface optimization experiments based on the single factor optimization results. The optimization process and results are shown in the attached figure. Figure 3 As shown in the figure, the formula after response surface optimization is: the optimal addition amount of black fungus iron complex is 58 parts, the optimal addition amount of black sesame powder is 20 parts, the optimal addition amount of red date powder is 15 parts, the optimal addition amount of Ganoderma lucidum spore powder is 8 parts, and sucralose is 0.1 parts.

[0080] The response surface experiment design uses red date powder, black sesame powder, and ganoderma lucidum spore powder in a ratio of 15:20:8 to prepare composite powder. The setting factors are shown in Table 5 below. The sensory evaluation and water dispersibility test of the meal replacement powder of this embodiment are carried out, and the optimization results are shown in Table 7.

[0081] Table 5

[0082] -1 0 1 Black Fungus Powder 30 servings 45 servings 60 servings Sucralose 0.5 serving 1 serving 1.5 servings Composite powder 0.5％ 1％ 1.5％

[0083] The response surface experimental design factors are shown in Table 6:

[0084] Table 6

[0085]

[0086]

[0087] Table 7

[0088] sample Taste fragrance Appearance Total sensory score Water dispersibility Example 5 Meal Replacement Powder 38 27 26 91 97％

[0089] Comparative Example 1

[0090] Preparation of black fungus polysaccharide-iron complex using water-extracted black fungus polysaccharide as raw material

[0091] (1) Weigh 5 g of black fungus water-extracted polysaccharide obtained by water extraction and 0.5 g of trisodium citrate, dissolve them in 60 mL of water, and heat them in a 70°C water bath while stirring continuously.

[0092] (2) Slowly drip 20% NaOH solution and adjust the pH of the solution to 9, then add 2M FeCl3 solution dropwise, and continuously adjust the pH of the solution to maintain it at pH = 9. When reddish brown insoluble matter appears in the solution, stop adding the sample and continue heating in a water bath at 70°C for 1 hour.

[0093] (3) After the reaction is completed, the solution is centrifuged at 8000 r / min for 10 minutes while hot, the supernatant is collected, and anhydrous ethanol is added to obtain a mixed solution until the anhydrous ethanol accounts for 80% of the total volume of the mixed solution. The solution is placed at 4°C for alcohol precipitation overnight. After alcohol precipitation overnight, the solution is centrifuged at 8000 r / min for 10 minutes, and the precipitate is collected. The precipitate is washed three times with anhydrous ethanol and then freeze-dried to obtain a freeze-dried powder of black fungus polysaccharide iron complex.

[0094] (4) The black fungus polysaccharide iron complex was mixed with red date powder, black sesame powder, ganoderma lucidum spore powder and sucralose according to the proportions of Example 5 to prepare a black fungus polysaccharide iron complex meal replacement powder, and sensory evaluation and water dispersibility were performed. The results are shown in Table 8.

[0095] Table 8

[0096] sample Taste fragrance Appearance Total sensory score Water dispersibility Commercially available meal replacement powder 32 26 25 83 85％ Example 5 Meal Replacement Powder 38 27 26 91 97％ Comparative Example 1 Meal Replacement Powder 30 10 18 58 80％

[0097] It can be seen from the sensory evaluation results that the black fungus polysaccharide iron complex has a poor taste and aroma compared to the commercially available meal replacement powder and the black fungus iron complex meal replacement powder of the present invention. The reason may be that the main component is fungus polysaccharide without other components of fungus, and it is impossible to provide flavor components, and the polysaccharide powder is easy to absorb moisture and form a mass, affecting its water dispersibility. The meal replacement powder of the present invention is made of fungus whole powder. After iron compounding, it has a supplementary effect and avoids the phenomenon that polysaccharide absorbs moisture and forms a mass, which cannot be evenly dispersed. Compared with commercially available meal replacement powder, the advantage of the meal replacement powder of the present invention is that the insoluble dietary fiber content in black fungus is extremely high, of which insoluble dietary fiber can account for 60%, soluble dietary fiber accounts for 3%, and the increase in the proportion of dietary fiber is more conducive to intestinal health and clearing the intestines. After ultrafine grinding, it is easier to dissolve and has higher water dispersibility.

[0098] Comparative Example 2

[0099] (1) The dried fungus is coarsely ground and then ultrafinely ground using an air-inducing ultrafine grinder to obtain ultrafine powder with a particle size of 500 mesh.

[0100] (2) Add trisodium citrate to 25 mg of ultrafine black fungus powder, dilute to 10 mL with distilled water (the concentration of trisodium citrate is 1 wt%), and place in a water bath at 76° C. with magnetic stirring. At the same time, slowly add 2 mol / L ferric chloride solution to the reaction system, and adjust the pH of the reaction system to 9 with sodium hydroxide solution. The ferric chloride solution just added will form an extremely unstable precipitate. When the reaction system forms a stable precipitate, keep it in a constant temperature water bath for a period of time. After it is cooled to room temperature, centrifuge it in a refrigerated centrifuge, discard the precipitate, precipitate it with anhydrous ethanol, centrifuge it again, take the precipitate, wash it three times with anhydrous ethanol, and freeze-dry it in a vacuum to obtain a black fungus iron complex.

[0101] (3) The black fungus iron complex is subjected to microwave ripening at 600 W for 5 min.

[0102] (4) The ripened black fungus iron complex, black sesame powder, red date powder, ganoderma lucidum spore powder, and sucralose are calculated by weight as follows: 20 parts of black fungus iron complex powder, 25 parts of red date powder, 40 parts of black sesame powder, 8 parts of ganoderma lucidum spore powder, and 0.5 parts of sucralose. The sensory evaluation and water dispersibility of Comparative Example 2 and the embodiment are performed, and the results are shown in Table 9.

[0103] Table 9

[0104] sample Taste fragrance Appearance Total score Water dispersibility Comparative Example 2 Meal Replacement Powder 25 30 25 83 86％ Example 5 Meal Replacement Powder 38 27 26 91 97％

[0105] From the sensory evaluation results, it can be seen that after reducing the amount of black fungus iron complex and increasing the ratio of other ingredients, the aroma of the product is significantly improved, mainly sesame aroma, but the taste is significantly reduced. The reason is that although the proportion of black sesame and red date powder increases, the product tastes like a paste and is too sweet. Sesame paste with red dates is not suitable for current consumer demand, and red dates and black sesame are high in fat and sugar content, which is not good for health. Appropriate addition of iron-containing black sesame powder brings a hydrophobic effect during brewing, which is conducive to improving water dispersibility. It can not only supplement iron, but also increase the proportion of dietary fiber, reduce fat and sugar content, and is more beneficial to human health.

[0106] Comparative Example 3

[0107] (1) The dried fungus is coarsely ground and then ultrafinely ground using an air-inducing ultrafine grinder to obtain ultrafine powder with a particle size of 500 mesh.

[0108] (2) The ultrafine black fungus powder is microwave-ripened at 600 W for 5 min.

[0109] (3) The ripened black fungus superfine powder, black sesame powder, red date powder, ganoderma lucidum spore powder, and sucralose are calculated by weight as follows: 20 parts of black fungus powder, 25 parts of red date powder, 40 parts of black sesame powder, 8 parts of ganoderma lucidum spore powder, and 0.5 parts of sucralose. The sensory evaluation and water dispersibility of Comparative Example 3 and the embodiment are performed, and the results are shown in Table 10.

[0110] Table 10

[0111] sample Taste fragrance Appearance Total score Water dispersibility Comparative Example 3 Meal Replacement Powder 30 25 25 80 89％ Example 5 Meal Replacement Powder 38 27 26 91 97％

[0112] The ultrafine whole powder of fungus is not treated with iron ion complexation, and it is directly cooked and compounded and brewed to compare with the black fungus iron complex meal replacement powder of the present invention. The results are shown in Table 10: the fragrance and appearance of the product do not change significantly due to the unchanged ratio, and the taste is not treated with water because comparative example 3 is not treated with water, so the fungus has no partial polysaccharide dissolution, and it has not undergone other steps of complexation treatment, so its water dispersibility will be significantly reduced, which is manifested in the obvious agglomeration phenomenon when the product is brewed. The deterioration of taste is also because the fungus powder is not treated with water, so the powder does not contain partially dissolved polysaccharides, and the polysaccharide iron complex dissolves quickly in water and has a delicate taste, but the whole powder of fungus is rough in taste and easy to agglomerate.

[0113] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. A black fungus iron complex meal replacement powder, characterized in that: The raw materials contained in the meal replacement powder and the weight proportions of each raw material are: The black fungus iron composite powder is prepared by compounding black fungus superfine powder and ferric chloride.

2. The meal replacement powder according to claim 1, characterized in that The preparation method of the black fungus iron complex comprises the following steps: (1) coarsely crushing dried black fungus, and then super-finely crushing it with an air-inducing super-fine pulverizer to obtain black fungus super-fine powder; (2) dispersing the black fungus ultrafine powder obtained in step (1) in a trisodium citrate aqueous solution to form a dispersion; (3) adding ferric chloride solution and sodium hydroxide solution dropwise to the dispersion obtained in step (2), adjusting the pH value, and when a stable precipitate is formed in the system, placing in a constant temperature water bath, cooling, centrifuging, washing, and vacuum freeze-drying to obtain a black fungus iron complex.

3. The meal replacement powder according to claim 2, characterized in that In step (1), the particle size of the black fungus ultrafine powder is 300-800 meshes.

4. The meal replacement powder according to claim 2, characterized in that: In step (2), the concentration of the black fungus superfine powder in the dispersion is 0.0025-0.1 g / mL; the concentration of trisodium citrate is 1-3 wt %.

5. The meal replacement powder according to claim 2, characterized in that: In step (3), the concentration of the ferric chloride solution is 2 to 8 mol / L.

6. The meal replacement powder according to claim 2, characterized in that: In step (3), the concentration of the sodium hydroxide solution is 10 to 30 wt %.

7. The meal replacement powder according to claim 2, characterized in that: In step (3), the pH of the system is adjusted with sodium hydroxide solution to a pH of 7.5 to 12.

8. The meal replacement powder according to claim 2, characterized in that: In step (3), the reaction temperature of the constant temperature water bath is 50 to 90° C., and the reaction time is 30 to 90 min.

9. A method for preparing the black fungus iron complex meal replacement powder according to claim 1, characterized in that: The steps include: (1) microwave cooking 40 to 80 portions of black fungus iron complex; (2) The microwave-ripened black fungus iron complex, 10 to 25 parts of red date powder, 10 to 40 parts of black sesame powder, 3 to 15 parts of ganoderma lucidum spore powder, and 0.1 to 0.6 parts of sucralose are mixed to prepare the meal replacement powder.

10. The preparation method according to claim 9, characterized in that: In step (1), the microwave cooking power is 400 to 1000 W and the time is 5 to 20 minutes.

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