Preparation method of ketogenic coffee solid beverage

Abstract

The invention relates to the technical field of preparation of solid beverages, discloses a preparation method of a ketogenic solid beverage, and provides active high-protein cream powder, protein is modified through hydroxypropyl distarch sodium phosphate under the action of thermal induction and is covalently grafted with fructo-oligosaccharide, a structure with relatively high stability is formed after grafting, and the ketogenic solid beverage is prepared. And protein molecules are not easy to gather together. According to the present invention, the nutrition level of the product is further enriched, the absorption of the nutrition of each component by the human body is easily achieved, the malnutrition problem caused by the ketogenic diet is avoided, the unpleasant taste caused by the addition of fat and protein is avoided through the reasonable matching of the components, and the brewing property of the solid beverage is improved through the improvement of the active high-protein cream powder; the obtained ketogenic solid beverage has the characteristics of balanced nutrition, good flavor, stable property and easiness in storage.

Description

Technical Field

[0001] The present invention relates to the technical field of solid beverage preparation, and in particular to a method for preparing a ketogenic coffee solid beverage. Background Art

[0002] The ketogenic diet is a special diet formula that contains high fat, low carbohydrates, moderate protein and other nutrients. Compared with a normal diet, people on the ketogenic diet mainly rely on ketone bodies produced by fat oxidation to produce energy.

[0003] Many studies have shown that a low-carb diet is more effective in reducing weight than a low-fat diet, so more and more people are using the ketogenic diet as a way to control weight, and have achieved certain results. However, it is difficult to control the intake ratio of fat, carbohydrates, protein and other nutrients through dietary therapy, and it is very easy to cause vitamin and mineral deficiencies, causing the body to be in an unhealthy state.

[0004] In the ketogenic foods currently on the market, fat is stored in a semi-solid or liquid state, which causes inconvenience during transportation and storage, and is prone to changes in product quality.

[0005] The Chinese patent with publication number CN108175016A discloses a ketogenic solid beverage and its preparation method, and discloses a ketogenic solid beverage, which is prepared from the following raw materials in parts by weight: 4.0-6.0 parts of butter microcapsule powder, 4.0-6.0 parts of medium-chain triglyceride microcapsule powder, 2.0-3.0 parts of component A, 0.025-0.035 parts of complex vitamins, and 0.25-0.35 parts of complex minerals; wherein component A is whey protein powder, matcha powder or coffee powder. The invention solves the problems of balanced nutrition, good flavor, stable properties and easy storage of ketogenic solid beverages. However, the invention does not involve the stability problem of high protein, the compatibility problem of high protein and oil, and the taste problem caused by high protein and high fat. Summary of the invention

[0006] In order to overcome the deficiencies of the prior art, one of the purposes of the present invention is to provide a ketogenic solid beverage, which has the characteristics of high protein and high fat, delicate taste, stable properties, and easy storage. To solve one or more technical problems existing in the prior art, at least provide a beneficial choice or create conditions.

[0007] The second purpose of the present invention is to provide a method for preparing a ketogenic solid beverage to solve the taste and nutritional problems of high-protein and high-fat ketogenic solid beverages.

[0008] The purpose of the present invention is achieved through the following technical solutions:

[0009] A ketogenic solid beverage, comprising the following components by weight: 5.0-8.0 parts of powdered butter, 30.0-40.0 parts of active high-protein cream powder, 5.0-8.0 parts of medium-chain triglyceride powder, 8.0-10.0 parts of resistant dextrin, 2.0-3.0 parts of inulin, and virgin coconut oil.

[0010] 5.0-8.0 parts, conjugated linoleic acid glyceride microcapsule powder 5.0-8.0 parts, white kidney bean extract 2.0-3.0 parts, potato extract 3.0-5.0 parts, turmeric 0.5-0.8 and citrus fruit powder 1.0-2.0 parts.

[0011] The powdered butter is specifically prepared by fully stirring and mixing 80 parts of butter, 10 parts of resistant dextrin, 10 parts of sodium caseinate, and 10 parts of mono- and di-glycerol fatty acid esters by weight, emulsifying in a water bath at 60-70° C. for 1-2 hours, homogenizing under high pressure at 35-45 MPa for 2-3 times to obtain an emulsion, and then spray-drying the emulsion to obtain the powdered butter;

[0012] The specific preparation method of the conjugated linoleic acid glyceride microcapsule powder is as follows: by weight, 100 parts of conjugated linoleic acid glyceride, 30 parts of resistant dextrin, and 10 parts of tea theanine are fully stirred and mixed, emulsified in a water bath at 60-70° C. for 1-2 hours, and then high-pressure homogenized at 35-45 MPa for 2-3 times to obtain an emulsion, and then the emulsion is spray-dried to obtain the conjugated linoleic acid glyceride microcapsule powder;

[0013] The active high-protein cream powder is obtained by mixing and drying light cream, egg white protein powder and whey protein powder.

[0014] We found that the cream powder obtained by mixing these three high-protein substances has a poor taste, large particles, poor stability, and is rough and has a poor flavor.

[0015] The deterioration of protein quality during storage may be related to protein and lipid oxidation, protein aggregation, and Maillard reaction. During storage, the sulfhydryl groups on the surface of proteins are oxidized to form intrachain and interchain disulfide bonds, and disulfide-sulfhydryl exchange reactions will lead to protein aggregation. Proteins may undergo soluble and insoluble aggregation during storage, and protein aggregation is formed by non-covalent and / or covalent interactions. Aggregation formed by non-covalent interactions may be related to the hydrophobicity of the protein surface. For covalent interactions, mainly disulfide bonds and covalent interactions caused by Maillard reactions, which may first form soluble aggregates bound by non-covalent interactions, then trigger the formation of disulfide bonds therein, and then form insoluble aggregates. This stage will cause loss of nutritional value, protein cross-linking, and the production of many toxic substances, such as acrylamide and heterocyclic amines. In order to solve these problems that occur during the storage of proteins, we modify the protein powder by reacting with intermediates to inhibit the formation of heterocyclic amines, acrylamide and advanced glycosylation end products, and solve the problem of poor taste and flavor caused by poor stability due to long storage time, specifically:

[0016] S001, thoroughly stirring the cream, whey protein powder and egg white protein powder in a water bath at 60-70° C. to obtain a dispersion, adding citric acid to adjust the pH value to 4.0-5.0, adding hydroxypropyl distarch sodium phosphate, raising the temperature to 80° C., stirring and reacting for 2-3 hours, and obtaining a large-particle protein cream liquid after sufficient reaction;

[0017] S002, adding oligofructose to the large-particle protein cream liquid under a constant temperature of 80-90°C in a water bath, adding glutamic acid, and stirring rapidly to obtain a negatively charged small-particle protein cream liquid;

[0018] S003, in the negatively charged small particle protein cream liquid; continue to add tea theanine and stevioside, stir for 2 to 3 hours, cool to 40 to 50 ° C water bath conditions, so that the small molecule theanine and glycoside continue to cross-link with the protein in the protein cream liquid, lock the small molecule amino acids and glycosides in the colloidal network, and obtain a protein colloidal liquid.

[0019] S004, rapidly cooling the protein colloid liquid to 3-5°C, using a high-speed shearing machine to micronize the liquid, and finally performing vacuum freeze drying to obtain active high-protein cream powder;

[0020] First, upon heating, native proteins form a sol in cream, and after heat-induced initial denaturation and unfolding, protein molecules form spherical aggregates due to hydrophobic interactions. Continuing to increase the temperature and heat will cause structural changes in the protein. Under neutral or alkaline conditions, most of the hydrophobic amino acids are embedded in the interior of the molecule. Under acidic conditions, after the protein is denatured, the hydrophobic groups unfold and the hydrophobic amino acids are continuously exposed. After the addition of hydroxypropyl distarch phosphate, these hydrophobic amino acid residues are covalently bound to the added phosphate matrix. Phosphorylation introduces a charged hydrophilic group into the side chain of the amino acid, which increases the solubility and surface negative charge of the protein and increases the heat-induced molecular forces between proteins. By continuing to heat and continue to add negatively charged amino acids, this reaction is accelerated. As the protein continues to expand due to electrostatic effects and the grid structure is continuously opened, oligofructose is added at this time, so that the larger gaps in the original protein spherical macromolecules are cross-linked with oligofructose, resulting in the extension of the protein structure, the enhancement of intramolecular and intermolecular interactions, and the promotion of spatial network structure, which helps to form a tighter gel network, thus turning it into small particles of protein cream. Due to the limited reaction sites of active amino acid residues, natural proteins can generally only be glycosylated with a small amount of oligosaccharide molecules. Under heat induction and after covalent action of phosphate groups, protein molecules expose more amino acids and can react with more carbonyl and hydroxyl groups in oligofructose molecules to cross-link more sugar molecules. By continuing to add small molecules such as tea theanine and steviol glycoside, many hydrogen bonds are formed quickly, thus forming a denser three-dimensional network structure between protein molecules and locking these small molecules in the grid. After the reaction is completed, it is quickly cooled and sheared at a speed of 10,000 r / min for 2 to 3 minutes. After micronization, the protein colloid liquid is broken into very small particles to obtain active high-protein cream powder.

[0021] The obtained active high-protein cream powder has both hydrophilic groups and lipophilic groups. In an oil-water system, it can exhibit good emulsification properties. The protein can move continuously and gradually distribute at the oil-water interface. Its hydrophobic part combines with the lipids in the solid beverage, while the hydrophilic part extends to the water phase, thereby reducing the interfacial surface tension and strengthening the mixing of fat and water. Moreover, these protein molecules can form a protective layer on the surface of the fat molecules to prevent fat aggregation, thereby keeping the solid beverage in a stable state and giving it a delicate taste and flavor.

[0022] Furthermore, a method for preparing a ketogenic solid beverage comprises the following steps:

[0023] S101, white kidney bean extract and potato extract are put into an ultrafine grinder for ultrafine grinding, and the particle size after grinding is 10-20 μm; all raw materials are sieved through a 50-mesh sieve for standby use;

[0024] S102, mixing the following raw materials: powdered butter, medium chain triglyceride powder, virgin coconut oil, powdered resistant dextrin, conjugated linoleic acid glyceride microcapsule powder, white kidney bean extract and potato extract for 5 to 10 minutes, and then passing through a 50-mesh sieve to form a premix for later use;

[0025] S103, adding active high-protein cream powder, inulin, turmeric and citrus fruit powder to the premix; then putting it into a conical mixer and mixing it for 10 to 30 minutes, and controlling the speed to be 20 Hz to 30 Hz; after mixing, check whether the material has a ball or uneven color. If it passes through a 50-mesh sieve, put it into the mixer and mix it for another 10 to 30 minutes, and then discharge the material;

[0026] S104, canning the evenly mixed product into the sterilized packaging bag; sealing the packaging bag after canning the product, and inspecting the product packaging.

[0027] Preferably, a ketogenic solid beverage may also include: 30-40 parts of green coffee powder and 14-16 parts of instant coffee, thereby preparing a ketogenic coffee solid beverage.

[0028] The ketogenic solid beverage provided by the present invention has high stability, contains high protein and high fat, and is a nutritious fat-reducing product. The covalent cross-linking degree of the active high-protein cream powder after heat treatment and modification is increased, thereby obtaining the formation of an ordered network of the active high-protein cream powder, enhancing the binding force of the molecules, forming stable particles, making it difficult for protein molecules to agglomerate, and forming protection around the fat particles, and effectively preventing the adhesion and agglomeration of fat particles. Therefore, the product has good stability, a delicate taste when taken, a mellow flavor, and no fishy feeling of protein and milk.

[0029] White kidney bean extract contains α-amylase inhibitors, which effectively reduce the activity of amylase in the intestine and reduce the body's absorption of carbohydrates such as sugar and starch; potato extract contains protease inhibitors, which can effectively promote the release of cholecystokinin, reduce energy intake and increase satiety; theanine can hinder the intestinal absorption of oil, prevent fat accumulation caused by overeating, promote metabolism, and absorb oil, thereby reducing the body's absorption of fat; medium-chain triglycerides are directly hydrolyzed into medium-chain fatty acids and glycerol, which are absorbed through the intestinal epithelium and can quickly provide energy without being synthesized into fat again; conjugated linoleic acid glycerides can inhibit the expression of fatty acid synthase genes, thereby playing a role in weight loss and lipid reduction. Therefore, this product can provide the necessary nutrition for the human body, and can have metabolic effects such as lowering blood sugar and promoting ketone body production, and has the effect of reducing fat, slimming and regulating metabolism.

[0030] Compared with the prior art, the invention has the following beneficial effects:

[0031] 1) The ketogenic solid beverage provided by the present invention is high in fat and protein, low in carbon water, and high in dietary fiber. It uses fat to replace glucose as an energy source and uses high protein as a nutritional supplement. It has metabolic effects such as lowering blood sugar and promoting ketone body production. It has the effect of reducing fat, slimming and regulating metabolism. By limiting the intake of carbohydrates, it accelerates the burning of one's own fat and achieves the effect of reducing fat. At the same time, it has a good taste and is easy for consumers to accept.

[0032] 2) The present invention provides an active high-protein cream powder, wherein the protein is modified by hydroxypropyl distarch sodium phosphate under the action of heat induction, and oligofructose is covalently grafted, and a structure with strong stability is formed after grafting, which can inhibit the interaction between proteins during the denaturation process, and the denatured protein molecules are not easy to gather together due to the steric hindrance. Thus, the active high-protein cream powder has small particles, good stability, and is not easy to agglomerate. The obtained active high-protein cream powder contains both hydrophilic groups and lipophilic groups, and can present good emulsification in the oil-water system. The protein can move continuously and gradually distribute at the oil-water interface, and its hydrophobic part is combined with the lipid in the solid beverage, while the hydrophilic part extends to the water phase, thereby reducing the interfacial surface tension and strengthening the mixing of fat and water. Moreover, these protein molecules can form a protective layer on the surface of the fat molecules to prevent fat aggregation, thereby making the solid beverage in a stable state and giving it a delicate taste and flavor.

[0033] 3) The present invention combines powdered butter, medium-chain triglyceride powder, virgin coconut oil, conjugated linoleic acid glyceride microcapsule powder, active high-protein cream powder and other auxiliary materials, and optimizes the combination and dosage of ingredients to prepare a ketogenic solid beverage, which has the advantages of balanced nutrition, good flavor, stable properties and easy storage. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 , the particle size change of active high protein cream powder with storage time at 10℃ and 50℃;

[0035] Figure 2 , SEM image of the active high protein cream powder in Example 1;

[0036] Figure 3 , Scanning electron micrograph of the active high protein cream powder in Comparative Example 1. DETAILED DESCRIPTION

[0037] The present invention will be further described below in conjunction with specific embodiments. It should be understood that these embodiments are only used to illustrate the present invention and are not intended to limit the scope of the present invention. In addition, it should be understood that after reading the content described in the present invention, those skilled in the art may make various changes or modifications to the present invention, and these equivalent forms fall within the scope limited by the appended claims of the application equally.

[0038] Example 1

[0039] A method for preparing a ketogenic solid beverage comprises the following steps: firstly preparing powdered butter, specifically, fully stirring and mixing 80 parts of butter, 10 parts of resistant dextrin, 10 parts of sodium caseinate, and 10 parts of mono- and di-glycerol fatty acid esters, emulsifying in a 70°C water bath for 2 hours, homogenizing under high pressure at 40 MPa for 3 times to obtain an emulsion, and then spray-drying the emulsion to obtain powdered butter.

[0040] Furthermore, conjugated linoleic acid glyceride microcapsule powder is prepared by fully stirring and evenly mixing 100 parts of conjugated linoleic acid glyceride, 30 parts of resistant dextrin, and 10 parts of tea theanine, emulsifying in a 70°C water bath for 2 hours, high-pressure homogenizing twice at 40 MPa to obtain an emulsion, and then spray-drying the emulsion to obtain conjugated linoleic acid glyceride microcapsule powder.

[0041] Then prepare active high-protein cream powder, which is specifically as follows:

[0042] 10 parts of cream, 4 parts of whey protein powder and 15 parts of egg white protein powder were fully stirred in a 70°C water bath to obtain a dispersion, citric acid was added to adjust the pH value to 4.2, 4 parts of hydroxypropyl distarch phosphate sodium were added, the temperature was raised to 80°C, stirred and reacted for 3 hours, and after sufficient reaction, a large-particle protein cream liquid was obtained;

[0043] Under a constant temperature of 90°C in a water bath, 5 parts of oligofructose are added to a large-particle protein cream liquid, and 2 parts of glutamic acid are added, and the mixture is stirred rapidly to obtain a negatively charged small-particle protein cream liquid; 3 parts of tea theanine and 3 parts of stevioside are further added to the negatively charged small-particle protein cream liquid, and the mixture is stirred for 3 hours, and the mixture is cooled to a 40°C water bath condition, so that the small-molecule theanine and glycoside continue to cross-link with the protein in the protein cream liquid, and the small-molecule amino acids and glycosides are locked in a colloidal network to obtain a protein colloidal liquid;

[0044] The protein colloid liquid was rapidly cooled to 3°C, sheared at a speed of 10000 r / min for 3 minutes using a high-speed shearing machine, micronized, and finally vacuum-freeze-dried to obtain active high-protein cream powder.

[0045] Finally, a method for preparing a ketogenic solid beverage is provided, specifically:

[0046] Put white kidney bean extract, green coffee powder and potato extract into a superfine grinder for superfine grinding, and pass all raw materials through a 50-mesh sieve for standby use; 5 parts of powdered butter, 8 parts of medium-chain triglyceride powder, 8 parts of virgin coconut oil, 8 parts of powdered resistant dextrin, 8 parts of conjugated linoleic acid glyceride microcapsule powder, 2 parts of white kidney bean extract and 5 parts of potato extract are mixed and stirred for 10 minutes, and then passed through a 50-mesh sieve to form a premix for standby use;

[0047] Add 40 parts of active high-protein cream powder, 2 parts of inulin, 0.5 parts of turmeric and 1 part of citrus fruit powder to the premix; then put it into a conical mixer and mix it for 30 minutes, and control the speed to 30 Hz; after mixing, check whether the material has a ball or uneven color. If it passes through a 50-mesh sieve, put it into the mixer and mix it for another 30 minutes, and then get a ketogenic solid beverage;

[0048] Finally, 40 parts of green coffee powder and 14 parts of instant coffee were added to the ketogenic solid beverage, and then put into a mixer and mixed for 30 minutes to obtain a ketogenic coffee solid beverage;

[0049] A uniformly mixed ketogenic solid beverage and a ketogenic coffee solid beverage are canned into sterilized packaging bags respectively; the packaging bags after the canned products are sealed, and the product packaging is tested.

[0050] Example 2

[0051] A method for preparing a ketogenic solid beverage comprises the following steps: firstly preparing powdered butter, specifically, fully stirring and evenly mixing 80 parts of butter, 10 parts of resistant dextrin, 10 parts of sodium caseinate, and 10 parts of mono- and di-glycerol fatty acid esters, emulsifying in a 70° C. water bath for 2 hours, homogenizing under high pressure at 35 MPa for 3 times to obtain an emulsion, and then spray-drying the emulsion to obtain powdered butter.

[0052] Furthermore, conjugated linoleic acid glyceride microcapsule powder is prepared by fully stirring and evenly mixing 100 parts of conjugated linoleic acid glyceride, 30 parts of resistant dextrin, and 10 parts of tea theanine, emulsifying in a 70°C water bath for 2 hours, high-pressure homogenizing twice at 35 MPa to obtain an emulsion, and then spray-drying the emulsion to obtain conjugated linoleic acid glyceride microcapsule powder.

[0053] Then prepare active high-protein cream powder, which is specifically as follows:

[0054] 12 parts of cream, 6 parts of whey protein powder and 12 parts of egg white protein powder were stirred in a water bath at 60°C to obtain a dispersion, citric acid was added to adjust the pH value to 4.5, 3 parts of hydroxypropyl distarch phosphate sodium were added, the temperature was raised to 80°C, stirred and reacted for 3 hours, and after sufficient reaction, a large-particle protein cream liquid was obtained;

[0055] Under a constant temperature of 90°C in a water bath, 8 parts of oligofructose are added to a large-particle protein cream liquid, and 2 parts of glutamic acid are added, and the mixture is stirred rapidly to obtain a negatively charged small-particle protein cream liquid; 2.5 parts of tea theanine and 2.5 parts of stevioside are added to the negatively charged small-particle protein cream liquid, and the mixture is stirred for 3 hours, and the mixture is cooled to a water bath of 50°C, so that the small-molecule theanine and glycoside continue to cross-link with the protein in the protein cream liquid, and the small-molecule amino acids and glycosides are locked in a colloidal network to obtain a protein colloidal liquid;

[0056] The protein colloid liquid was rapidly cooled to 4°C, sheared at a speed of 10000 r / min for 3 minutes using a high-speed shearing machine, and micronized, and finally vacuum-freeze-dried to obtain active high-protein cream powder.

[0057] Finally, a method for preparing a ketogenic solid beverage is provided, specifically:

[0058] Put the white kidney bean extract, green coffee powder and potato extract into a superfine grinder for superfine grinding, and pass all the raw materials through a 50-mesh sieve for later use; mix 8 parts of powdered butter, 5 parts of medium-chain triglyceride powder, 5 parts of virgin coconut oil, 10 parts of powdered resistant dextrin, 5 parts of conjugated linoleic acid glyceride microcapsule powder, 3 parts of white kidney bean extract and 3 parts of potato extract for 10 minutes, and then pass through a 50-mesh sieve to form a premix for later use;

[0059] Add 30 parts of active high-protein cream powder, 2 parts of inulin, 0.5 parts of turmeric and 1 part of citrus fruit powder to the premix; then put it into a conical mixer and mix it for 30 minutes, and control the speed to 30 Hz; after mixing, check whether the material has a ball or uneven color. If it passes through a 50-mesh sieve, put it into the mixer and mix it for another 30 minutes, and then discharge the material to obtain a ketogenic solid beverage;

[0060] A uniformly mixed ketogenic solid beverage is canned into a sterilized packaging bag; the packaging bag after the canned product is sealed, and the product packaging is tested.

[0061] Example 3

[0062] A method for preparing a ketogenic solid beverage comprises the following steps: firstly preparing powdered butter, specifically, fully stirring and mixing 80 parts of butter, 10 parts of resistant dextrin, 10 parts of sodium caseinate, and 10 parts of mono- and di-glycerol fatty acid esters, emulsifying in a 70°C water bath for 2 hours, homogenizing under high pressure at 40 MPa for 3 times to obtain an emulsion, and then spray-drying the emulsion to obtain powdered butter.

[0063] Furthermore, conjugated linoleic acid glyceride microcapsule powder is prepared by fully stirring and evenly mixing 100 parts of conjugated linoleic acid glyceride, 30 parts of resistant dextrin, and 10 parts of tea theanine, emulsifying in a 70°C water bath for 2 hours, high-pressure homogenizing twice at 40 MPa to obtain an emulsion, and then spray-drying the emulsion to obtain conjugated linoleic acid glyceride microcapsule powder.

[0064] Then prepare active high-protein cream powder, which is specifically as follows:

[0065] 10 parts of cream, 6 parts of whey protein powder and 12 parts of egg white protein powder were stirred in a water bath at 65°C to obtain a dispersion, citric acid was added to adjust the pH value to 4.8, 4 parts of hydroxypropyl distarch phosphate sodium were added, the temperature was raised to 80°C, stirred and reacted for 3 hours, and after sufficient reaction, a large-particle protein cream liquid was obtained;

[0066] Under a constant temperature of 85°C in a water bath, 6 parts of oligofructose are added to a large-particle protein cream liquid, and 2 parts of glutamic acid are added, and the mixture is stirred rapidly to obtain a negatively charged small-particle protein cream liquid; 2.5 parts of tea theanine and 2.5 parts of stevioside are added to the negatively charged small-particle protein cream liquid, and the mixture is stirred for 2 to 3 hours, and the mixture is cooled to a water bath condition of 40 to 50°C, so that the small-molecule theanine and glycoside continue to cross-link with the protein in the protein cream liquid, and the small-molecule amino acids and glycosides are locked in a colloidal network to obtain a protein colloidal liquid;

[0067] The protein colloid liquid was rapidly cooled to 4°C, sheared at a speed of 10000 r / min for 2 minutes using a high-speed shearing machine, and micronized, and finally vacuum-freeze-dried to obtain active high-protein cream powder.

[0068] Finally, a method for preparing a ketogenic solid beverage is provided, specifically:

[0069] Put the white kidney bean extract and potato extract into an ultrafine grinder for ultrafine grinding, and pass all the raw materials through a 50-mesh sieve for standby use; mix and stir 6 parts of powdered butter, 9 parts of medium-chain triglyceride powder, 6 parts of virgin coconut oil, 8 parts of powdered resistant dextrin, 5 parts of conjugated linoleic acid glyceride microcapsule powder, 3 parts of white kidney bean extract and 4 parts of potato extract for 10 minutes, and then pass through a 50-mesh sieve to form a premix for standby use;

[0070] Add 35 parts of active high-protein cream powder, 3 parts of inulin, 0.8 parts of turmeric and 2 parts of citrus fruit powder to the premix; then put it into a conical mixer and mix it for 30 minutes, and control the speed to 30 Hz; after mixing, check whether the material has a ball or uneven color. If it passes through a 50-mesh sieve, put it into the mixer and mix it for another 30 minutes, and then discharge the material to obtain a ketogenic solid beverage;

[0071] A uniformly mixed ketogenic solid beverage is canned into a sterilized packaging bag; the packaging bag after the canned product is sealed, and the product packaging is tested.

[0072] Comparative Example 1, the active high-protein cream powder used was obtained by mixing cream, egg white protein powder and whey protein powder, directly micronizing with a high-speed shearing machine and then freeze-drying, and the rest was the same as in Example 1;

[0073] Comparative Example 2, the active high protein cream powder was not modified with hydroxypropyl distarch sodium phosphate, and the rest was the same as in Example 1;

[0074] Comparative Example 3, the active high protein cream powder was not further grafted and cross-linked with oligofructose, tea theanine and steviol glycoside, and the rest was the same as in Example 1;

[0075] Comparative Example 4, Chinese patent publication number CN108175016A discloses a ketogenic solid beverage and a preparation method thereof, which corresponds to the ketogenic solid beverage of Example 3;

[0076] Comparative Example 5, commercially available Ostte Keto ketogenic coffee;

[0077] In Comparative Example 6, equal amounts of butter, medium-chain triglyceride powder, virgin coconut oil and conjugated linoleic acid glyceride in Example 1 were taken and mixed uniformly to obtain a fat mixture.

[0078] Experimental effect comparison data

[0079] 1. Particle size analysis

[0080] The particle size was measured by a Bate laser particle size analyzer, and the particle size of the active high-protein cream powder was measured by a dry method. The ketogenic solid beverages in Examples 1-3 and the solid beverages in Comparative Examples 1-5 were brewed with boiling water at 60-70°C to obtain emulsions; the particle size of the emulsions was measured by a laser particle size analyzer by a wet method.

[0081] The particle size and uniformity of the product have a certain relationship with the solubility of the product. The product has a small particle size and is easily soluble in water, but when the particle size is too small, the dispersibility is poor, the particles are easy to agglomerate, and the dissolved powder after adding water wraps the internal dry powder, reducing the solubility of the product; when the particle size is too large, there is no void structure between the particles, and the solubility is poor; the particle size of the active high-protein cream powder in Example 1-3 and Comparative Example 1-3 is measured by dry method using a laser particle size analyzer, and the ketogenic solid beverage emulsion obtained in Example 1-3 and the solid beverage emulsion obtained in Comparative Example 1-5 are measured by wet method; the average particle size obtained is shown in Table 1. As can be seen from Table 1, the particle size distribution of the active high-protein cream powder of Examples 1-3 is relatively uniform, the quality is good, and the main distribution range of the particle size is between 3 and 5 μm, while the active high-protein cream powder in Comparative Example 1 is directly mixed with 3 raw materials, and the particles are coarse and porous with uneven particle size. The active high-protein cream powder in Comparative Examples 2 and 3 is not completely modified, so that the protein grafting degree is insufficient, and the degree of cross-linking is insufficient, so the obtained active high-protein cream powder has uneven particle size and rough surface. After shearing, because the hydrophilic group is insufficient, the solubility is poor. This can also be seen from the particle size of the ketogenic solid beverage emulsion in Table 1. The emulsion particle size of Comparative Examples 1-3 is large, the solubility is insufficient, resulting in a poor taste, a granular feel, and not delicate enough. The particles in Examples 1-3 are small and uniform. This is because the obtained active high-protein cream powder contains both hydrophilic groups and lipophilic groups. In the oil-water system, it can exhibit good emulsification properties. The protein can move continuously and gradually distribute at the oil-water interface. Its hydrophobic part combines with the lipids in the solid beverage, while the hydrophilic part extends to the water phase, thereby reducing the interfacial surface tension and strengthening the mixing of fat and water, so that the solid beverage is in a stable state, giving it a delicate taste and flavor.

[0082] Table 1 Particle size analysis results of products

[0083] project Active high protein cream powder particle size (μm) Particle size of emulsion (μm) Example 1 3.5 0.08 Example 2 3.8 0.12 Example 3 4.2 0.11 Comparative Example 1 32.2 32.9 Comparative Example 2 28.7 25.2 Comparative Example 3 23.9 19.8 Comparative Example 4 - 18.5 Comparative Example 5 - 9.13

[0084] The particle size change diagrams of the active high protein cream powder samples of Example 1 and Comparative Example 1 at 10°C and 50°C at different storage times are shown in FIG. Figure 1 ,Depend on Figure 1 It can be seen that the particle size of the modified active high-protein cream powder at high temperature does not change substantially, and there is no agglomeration or stability problem. The particle size of Comparative Example 1 at low temperature does not change much compared with that of Example 1, but it shows obvious agglomeration at high temperature of 50°C, and increases rapidly from 32 μm to 58 μm after storage for 30 days, indicating that it will agglomerate to varying degrees when stored at a higher temperature, which also indicates that when its emulsion is brewed with hot water, protein will also agglomerate to varying degrees. The particle size in Example 1 does not change significantly regardless of low or high temperature, because the active high-protein cream powder has small particles, good stability, and is not easy to agglomerate.

[0085] 2. Scanning electron microscope microstructure

[0086] The morphology of the samples was observed using a field emission scanning electron microscope Nova NanoSEM450 from FEI. The active high-protein cream powder in Example 1 and Comparative Example 1 was placed for 1 day before testing, and then the samples were evenly dispersed on the conductive glue. The parameters of the scanning electron microscope were adjusted, and the acceleration voltage, detection current of 10mA, resolution of 1.7nm, and magnification of 1000 times were set. The morphology is shown in Figure 2 and Figure 3 .

[0087] The microstructure of the active high-protein cream powder samples of Example 1 and Comparative Example 1 was analyzed by scanning electron microscope. The appearance structure of the samples was observed. The particles of the product of Comparative Example 1 were spherical or ellipsoidal with a hollow interior. This is because a large number of bubbles appeared inside the particles when the shell of the product was formed quickly. When the temperature of the particles exceeded the vaporization temperature of the surrounding water and the steam pressure inside the particles exceeded the pressure of the surrounding environment, the shell would expand, and there would be some depressions and shrinkages on the surface of the samples. The particle sizes were inconsistent, and the average diameter was about 30μm. The active high-protein cream powder samples in Example 1 were round in shape, smooth in surface, without cracks and ruptures, without concavities or shrinkages, and with uniform particle sizes, and the average diameter was about 3.5μm. Figure 2 and Figure 3 It can also be seen that the sample of Comparative Example 1 tends to agglomerate together, while the sample of Example 1 is uniformly dispersed.

[0088] 3. Changes in oils and fats during accelerated storage

[0089] Ketogenic solid beverages contain a lot of fats and oils such as powdered butter, medium-chain triglyceride powder, virgin coconut oil, and conjugated linoleic acid glyceride microcapsule powder. These fats and oils will oxidize and become rancid at high temperatures. Accelerated storage experiments can be used to evaluate the oxidative stability of fats and oils. According to GB / T5538-2005, accelerated storage is performed at 60°C by the Schaal oven method to evaluate the quality changes of fats and oils. Example 1 and Comparative Example 1 and Comparative Examples 4-6 were stored at 60°C, and their peroxide values ​​were measured. The changes in their peroxide values ​​are shown in Table 2. At the beginning of storage, the peroxide values ​​of the fat mixture in Comparative Example 6 and the ketogenic coffee solid beverage sample in Example 1 were not much different, but after 10 days of storage, they began to be significantly higher than the powdered fats and oils. As time went on, the peroxide value of the raw oil increased rapidly, reaching 47.52meq / kg; while the peroxide value of Example 1 only increased slightly, from the initial 0.82meq / kg to 3.95meq / kg. However, since the active high-protein cream powder used in Comparative Example 1 has no function of protecting and isolating oils, it not only agglomerates itself during high-temperature storage, but also cannot prevent the agglomeration and oxidation of oils. All the oils in Comparative Example 4 have been packaged accordingly, so the oxidation rate of oils can be slowed down during high-temperature storage. However, since there is no synergistic effect between its components, it cannot completely inhibit this oxidation even after the high-temperature storage time is long enough.

[0090] Table 2 Changes in peroxide value of oils during accelerated storage at 60°C

[0091]

[0092]

[0093] 4. Analysis of various nutrients

[0094] The ketogenic coffee solid beverage in Example 1 and the products involved in Comparative Examples 4-5 were stored at 50°C for 30 days and the nutritional components were analyzed. The protein content was determined according to GB / T5009.5-2016 "National Food Safety Standard Determination of Protein in Foods"; the fat content was determined according to GB / T5009.5-2016 First Fasuo extraction method.

[0095] The method for determining the content of chlorogenic acid is as follows: test samples: ketogenic beverages of Example 1 and Comparative Examples 4-5; 3 g of each sample is dissolved in 20 mL of water to obtain the corresponding coffee liquid

[0096] Sample pretreatment: 3 mL of coffee liquid was taken from each of Example 1 and Comparative Examples 4-5, and 0.1 mL of Carrey's reagent I and Carrey's reagent II were added respectively, and then 0.8 mL of methanol was added, vortexed and mixed, allowed to stand for 10 min, centrifuged at 5000 r / min for 10 min, and the supernatant was filtered through a 0.2 μm filter membrane. Then, the sample was injected into the HPLC.

[0097] Chromatographic conditions: C18 reverse phase column (4.6×250 mm); mobile phase A: acetonitrile / water / H3PO4=10 / 90 / 0.05, phase B: acetonitrile / water / H3PO4=60 / 40 / 0.05. Elution gradient: at 0 min, A / B=100 / 0; at 20 min, A / B=0 / 100; at 25 min, A / B=0 / 100; at 26 min, A / B=100 / 0. The flow rate was 1.0 mL / min, the injection volume was 5 μL, the column temperature was 30°C, and the detection wavelength of the ultraviolet detector was 280 nm. Compared with Comparative Examples 4-5, the loss of chlorogenic acid in coffee during the preparation and storage of Example 1 was less.

[0098] The above test results are shown in Table 3. It can be seen from Table 3 that the ketogenic coffee solid beverage involved in Example 1 contains high protein, and the amount of chlorogenic acid in coffee is best maintained. Under high-temperature storage conditions, the stability of protein and oil is relatively high, so that chlorogenic acid in coffee can also be stably present. The coffee powder in Comparative Examples 4-5 has lost part of the chlorogenic acid during processing, and during high-temperature storage, the chlorogenic acid is further consumed due to the oxidation of protein and oil. Chlorogenic acid can inhibit the release of glucose into the blood, reduce the accumulation of fat cells, promote fat metabolism, and regulate the expression of enzymes and genes related to fat synthesis to increase fat metabolism, which plays a very important role.

[0099] Table 3 Nutritional analysis record

[0100] project Protein (g / 100g) Fat (g / 100g) Chlorogenic acid (mg / 100g) Example 1 42.1 48.5 9837 Comparative Example 4 17.7 57.8 159 Comparative Example 5 21.8 52.4 2418

[0101] The above description is only used to illustrate the technical solution of the present invention rather than to limit it. Any equal modifications and changes made to the technical solution of the present invention by ordinary persons in the art, as long as they do not deviate from the overall concept of the present invention, are still within the scope of the present invention.

Claims

1. A method for preparing a ketogenic solid beverage, characterized in that: The ketogenic solid beverage comprises the following components by mass: 5.0-8.0 parts of powdered butter, 30.0-40.0 parts of active high-protein cream powder, 5.0-8.0 parts of medium-chain triglyceride powder, 8.0-10.0 parts of resistant dextrin, 2.0-3.0 parts of inulin, 5.0-8.0 parts of virgin coconut oil, 5.0-8.0 parts of conjugated linoleic acid glyceride microcapsule powder, 2.0-3.0 parts of white kidney bean extract, 3.0-5.0 parts of potato extract, 0.5-0.8 parts of turmeric and 1.0-2.0 parts of citrus fruit powder; The active high-protein cream powder is obtained by mixing and modifying light cream, egg white protein powder and whey protein powder.

2. The method for preparing a ketogenic solid beverage according to claim 1, characterized in that: The powdered butter is specifically prepared by fully stirring and mixing 80 parts of butter, 10 parts of resistant dextrin, 10 parts of sodium caseinate, and 10 parts of mono- and di-glycerol fatty acid esters by mass, emulsifying in a water bath at 60-70° C. for 1-2 hours, homogenizing under high pressure at 35-45 MPa for 2-3 times to obtain an emulsion, and then spray-drying the emulsion to obtain the powdered butter.

3. The method for preparing a ketogenic solid beverage according to claim 1, characterized in that: The specific preparation method of the conjugated linoleic acid glyceride microcapsule powder is as follows: by mass, 100 parts of conjugated linoleic acid glyceride, 30 parts of resistant dextrin, and 10 parts of tea theanine are fully stirred and mixed, emulsified in a water bath at 60-70°C for 1-2 hours, and then high-pressure homogenized at 35-45MPa for 2-3 times to obtain an emulsion, and then the emulsion is spray-dried to obtain the conjugated linoleic acid glyceride microcapsule powder.

4. The method for preparing a ketogenic solid beverage according to claim 1, characterized in that: The active high-protein cream powder is prepared by: S001, thoroughly stirring the cream, whey protein powder and egg white protein powder in a water bath at 60-70° C. to obtain a dispersion, adding citric acid to adjust the pH value to 4.0-5.0, adding hydroxypropyl distarch sodium phosphate, raising the temperature to 80° C., stirring and reacting for 2-3 hours, and obtaining a large-particle protein cream liquid after sufficient reaction; S002, adding oligofructose to the large-particle protein cream liquid under a constant temperature of 80-90°C in a water bath, adding glutamic acid, and rapidly stirring to obtain a negatively charged small-particle protein cream liquid; S003, in the negatively charged small particle protein cream liquid; continue to add tea theanine and stevioside, stir for 2-3 hours, cool to 40-50℃ water bath condition, so that the small molecule theanine and glycoside continue to cross-link with the protein in the protein cream liquid, lock the small molecule amino acid and glycoside in the colloidal network, and obtain protein colloidal liquid; S004, rapidly cooling the protein colloid liquid to 3-5°C, using a high-speed shearing machine to micronize the liquid, and finally performing vacuum freeze drying to obtain active high-protein cream powder.

5. The method for preparing a ketogenic solid beverage according to claim 4, characterized in that: The mass ratio of light cream, whey protein powder and egg white protein powder is 5-6:2-3:6-8; the mass ratio of glutamic acid, sodium hydroxypropyl distarch phosphate, oligofructose and egg white protein powder is 1-2:3-5:5-8:10-15; the mass ratio of tea theanine, stevioside and egg white protein powder is 1:1:

5.

6. The method for preparing a ketogenic solid beverage according to claim 4, characterized in that: The high-speed shearing machine can shear at a speed of 10000r / min for 2 to 3 minutes.

7. The method for preparing a ketogenic solid beverage according to claim 1, characterized in that: The preparation method of the ketogenic solid beverage, The following steps are included: S101, putting the white kidney bean extract and the potato extract into an ultrafine grinder for ultrafine grinding, and the particle size after grinding is 10-20 μm; all the raw materials are sieved through a 50-mesh sieve for standby use; S102, mixing the following raw materials: powdered butter, medium chain triglyceride powder, virgin coconut oil, powdered resistant dextrin, conjugated linoleic acid glyceride microcapsule powder, white kidney bean extract and potato extract for 5 to 10 minutes, and then passing through a 50-mesh sieve to form a premix for later use; S103, adding active high-protein cream powder, inulin, turmeric and citrus fruit powder to the premix; then putting it into a conical mixer and mixing it for 10 to 30 minutes, and controlling the speed to be 20 Hz to 30 Hz; after mixing, check whether the material has a ball or uneven color. If it passes through a 50-mesh sieve, put it into the mixer and mix it for another 10 to 30 minutes, and then discharge the material; S104, canning the evenly mixed product into the sterilized packaging bag; sealing the packaging bag after canning the product, and inspecting the product packaging.

8. A ketogenic coffee solid beverage, wherein 30 to 40 parts of green coffee powder and 14 to 16 parts of instant coffee are added to the ketogenic coffee solid beverage according to the preparation method of the ketogenic coffee solid beverage according to any one of claims 1 to 7.

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