Low-GI nutritional meal replacement powder and preparation method thereof

Abstract

The invention discloses low-GI nutritional meal replacement powder and a preparation method thereof, and belongs to the technical field of preparation of low-GI meal replacement powder. The meal replacement powder is prepared from the following components in parts by weight: 10-20 parts of whey protein powder, 5-10 parts of konjaku flour, 3-5 parts of a roxburgh rose and cactus polysaccharide / sacha inchi protein compound, 3-5 parts of quinoa flour, 3-5 parts of highland barley flour, 3-5 parts of chickpea flour, 3-5 parts of corn flour, 3-5 parts of coarse rice flour, 1-3 parts of citrus fibers, 1-3 parts of pumpkin fibers, 1-3 parts of inulin and 1-3 parts of a hawthorn extract. 1 to 3 parts of blueberry extract, 0.5 to 2 parts of DL-malic acid and 0.5 to 2 parts of isomaltulose. The roxburgh rose cactus polysaccharide, the sodium alginate and the sodium carboxymethyl cellulose jointly act on the sacha inchi protein, hydrogen bonds and Van der Waals force are formed, protein degradation is slowed down, the slow release effect is enhanced, the bioavailability is improved, and the sacha inchi protein contains multiple amino acids and can assist muscle recovery; the whey protein powder and the konjaku flour are utilized, so that the raw materials are uniformly dispersed, the granularity is refined, and the brewing performance and the digestion and absorption efficiency are improved.

Description

Technical Field

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

[0002] In today's fast-paced modern life, people are facing increasing work pressure and tight schedules, which makes the traditional regular three meals a day difficult for many people to achieve. At the same time, with the continuous improvement of health awareness, the public is paying more and more attention to their body management, balanced nutrition intake and prevention of chronic diseases. In this context, meal replacement foods came into being and quickly occupied a place in the market, becoming a popular dietary alternative.

[0003] As a key category in the field of meal replacement foods, meal replacement powder is designed to provide the human body with comprehensive and balanced nutrients while replacing part of regular meals, thereby meeting people's daily basic nutritional needs. By precisely controlling the calorie content in meal replacement powder, it helps users achieve effective calorie intake management, thereby achieving goals such as weight control, fat loss and body shaping. This is extremely attractive and practical for those who pursue a healthy lifestyle but have limited time, such as busy office workers, students and fitness enthusiasts.

[0004] The concept of glycemic index (GI) plays a key role in measuring the impact of food on the blood sugar level of the human body. Once food with a high GI value enters the human digestive system, it will cause blood sugar to rise rapidly to a high level in a short period of time, and then drop sharply. This drastic fluctuation in blood sugar will not only cause the human body to feel hungry again soon after eating, but may also cause a series of physiological changes that are not conducive to health, such as insulin resistance. Many scientific studies have confirmed that the long-term dietary habits that rely on high GI foods are closely related to a significant increase in the risk of chronic diseases such as obesity, diabetes, and cardiovascular disease. On the contrary, low GI foods can release glucose in a slow and stable manner during the process of being digested and absorbed by the human body, so that the blood sugar level presents a steady upward trend, effectively avoiding the sharp fluctuations in blood sugar. This can not only provide the human body with a lasting and stable sense of fullness and reduce the desire for unnecessary food intake, but also help maintain the balance and stability of the body's internal metabolic process, which is of great significance for promoting the improvement and maintenance of overall physical health.

[0005] In pursuit of taste and cost control, most meal replacement powders on the market rely too much on simple carbohydrates, and their nutrient content, including protein, is low, resulting in a high sugar content in the product, which in turn makes the glycemic index (GI) at a high level. After entering the human body, meal replacement powders with high GI values ​​will be quickly digested and decomposed, causing a sharp and rapid increase in blood sugar. Not only can they not provide users with a lasting sense of fullness, but they are also prone to hunger and appetite rebound, and they also pose a potential threat to physical health. Long-term consumption will increase the risk of chronic diseases such as obesity, diabetes, and cardiovascular disease. At the same time, this type of meal replacement powder often lacks scientificity and balance in the combination of nutritional ingredients, and cannot fully meet the human body's needs for various nutrients such as protein, vitamins, minerals, and dietary fiber. It is difficult to truly replace regular meals to provide the human body with sufficient and reasonable nutritional support. In addition, the imperfect processing technology also causes some meal replacement powders to have problems such as poor taste, poor solubility, and easy agglomeration, which seriously affects consumers' eating experience and the market acceptance of the product. In addition, for some people with special nutritional needs, such as athletes, fitness enthusiasts, diabetics and vegetarians, existing meal replacement powder products are even more difficult to meet their precise requirements in controlling blood sugar, supplementing high-quality protein, and ensuring nutritional balance. Summary of the invention

[0006] In view of the above situation, in order to overcome the defects of the prior art, the present invention develops a meal replacement powder with low GI, balanced nutrition and good taste by selecting a suitable combination of raw materials and improving the preparation process to meet the needs of different groups of people for high-quality and healthy meal replacement foods.

[0007] In order to achieve the above-mentioned purpose, the following technical scheme is adopted: the present invention provides a low GI nutritional meal replacement powder, which is prepared from the following components in parts by weight: 10-20 parts of whey protein powder, 5-10 parts of konjac flour, 3-5 parts of prickly pear cactus polysaccharide / saturn fruit protein complex, 3-5 parts of quinoa flour, 3-5 parts of highland barley flour, 3-5 parts of chickpea flour, 3-5 parts of corn flour, 3-5 parts of brown rice flour, 1-3 parts of citrus fiber, 1-3 parts of pumpkin fiber, 1-3 parts of inulin, 1-3 parts of hawthorn extract, 1-3 parts of blueberry extract, 0.5-2 parts of DL-malic acid and 0.5-2 parts of isomaltulose.

[0008] Furthermore, the Opuntia roxburghii polysaccharide / Sacha inchi protein complex is prepared by the following steps:

[0009] S1. Mix the cactus powder with distilled water, heat it in an intermittent microwave for 3 minutes, centrifuge at 3000-4000 rpm to obtain the supernatant, filter it, and then repeat the above steps twice. Wash the precipitate produced by the third filtration with deionized water, combine the three filtrates and washings, concentrate it to 1 / 4 volume, add three times the volume of methanol to the concentrate, remove the supernatant after centrifugation, retain the precipitate, wash the precipitate with cold methanol, centrifuge to remove the supernatant, wash the precipitate with ether, centrifuge to remove the supernatant, and dry the precipitate to obtain a cactus polysaccharide extract;

[0010] S2, freezing the samovar at -20°C for 2-4h, drying it in an oven at 85°C for 3-5h, crushing it with a pulverizer, passing it through an 80-mesh sieve, soaking it in petroleum ether for 6-8h for defatting, then air-drying it under ventilation for 24h, drying it in an oven at 80°C for 3h, crushing it with a pulverizer, passing it through an 80-mesh sieve to obtain defatted samovar powder, dispersing the defatted samovar powder in deionized water, adding composite protease, heating it at 40-60°C for enzymolysis for 1-3h, heating it to 85°C to inactivate the enzyme, obtaining a defatted samovar fermentation product, inoculating the seed liquid of Lactobacillus plantarum, Saccharomyces cerevisiae, Bifidosaccharomyces and Lactobacillus bulgaricus into the defatted samovar fermentation product in proportion, fermenting it at 35-40°C for 24-48h, freeze-drying it after the fermentation is completed to obtain samovar enzymatic fermentation protein powder, washing the samovar enzymatic fermentation protein powder with 85% ethanol, filtering it, drying and precipitating it, and obtaining a samovar protein extract;

[0011] S3. Add the prickly pear cactus polysaccharide extract, sodium alginate and sodium carboxymethyl cellulose to deionized water, then add the sacha inchi protein extract, mix well, add an emulsifier and food-grade cooking oil, and then centrifuge, wash and dry to obtain a prickly pear cactus polysaccharide / sacha inchi protein complex.

[0012] Furthermore, in step S1, the mass ratio of the roxburghii cactus powder to the distilled water is 1:10-15.

[0013] Furthermore, in step S2, the mass ratio of defatted sacha inchi fruit powder, deionized water and composite protease is 10:100-150:0.5-1.5.

[0014] Furthermore, in step S3, the mass ratio of the roxburghii cactus polysaccharide extract, sodium alginate, sodium carboxymethyl cellulose, deionized water, sacha inchi protein extract, emulsifier and food-grade edible oil is 5:1-3:1-3:30-50:3-5:1.5-3:10-30.

[0015] Furthermore, the composite protease comprises the following components in parts by weight: 2-5 parts of papain, 2-5 parts of ficin, and 1-3 parts of neutral protease.

[0016] Furthermore, the amount of viable bacteria in the seed solution of Lactobacillus plantarum, Saccharomyces cerevisiae, Bifidobacterium saccharomyces and Lactobacillus bulgaricus in step S2 is 10 8 -10 9 cfu / mL.

[0017] Furthermore, in step S2, the inoculation amounts of Lactobacillus plantarum, Saccharomyces cerevisiae, Saccharomyces bifidum and Lactobacillus bulgaricus seed solutions are 3-5%, 2-3%, 1-3% and 1-3% respectively.

[0018] Furthermore, the emulsifier is selected from one or more combinations of soybean lecithin, glyceryl monostearate, polyglycerol fatty acid ester, diacetyl tartaric acid monoglyceride and sucrose fatty ester.

[0019] Furthermore, the food-grade edible oil is selected from a combination of one or more of soybean oil, corn oil, rapeseed oil, sunflower oil, linseed oil and olive oil.

[0020] The present invention also provides a method for preparing a low GI nutritional meal replacement powder, comprising the following steps: adding whey protein powder to 5-10 times the mass of distilled water, heating to 40-50°C, then adding konjac flour, continuously stirring for 10-40min, then heating to 80-90°C, adding roxburghii cactus polysaccharide / sacha inchi protein complex and continuously stirring for 5-15min, then adding quinoa flour, highland barley flour, chickpea flour, corn flour, brown rice flour, citrus fiber, pumpkin fiber, inulin, hawthorn extract, and blueberry extract, continuously stirring for 30-60min, naturally cooling to room temperature, adding DL-malic acid and isomaltulose to adjust sweetness and taste, continuously stirring for 10-15min, placing the obtained mixture in a vacuum drying oven, drying at 50-60°C for 8-12h, and then using a pulverizer to grind the dried mixture into fine powder, and passing through an 80-100 mesh sieve to obtain the low GI nutritional meal replacement powder.

[0021] The beneficial effects of the present invention are:

[0022] (1) The prickly pear cactus polysaccharide in the prickly pear cactus polysaccharide / sagittaria inchi protein complex of the present invention has a protective and sustained-release effect on sagittaria inchi protein. The prickly pear cactus polysaccharide is rich in various hydroxyl groups and glycosidic bonds, and can interact with sodium alginate and sodium carboxymethyl cellulose to form hydrogen bonds and van der Waals forces with sagittaria inchi protein. When the external environment changes, such as during digestion in the gastrointestinal tract, the protective layer formed by the polysaccharide can slow down the rapid degradation of the protein, thereby enhancing the sustained-release effect of the sagittaria inchi protein and improving the bioavailability of the protein. The prickly pear cactus polysaccharide itself has immunomodulatory and antioxidant activities. As a high-quality plant protein, sagittaria inchi protein contains all the essential amino acids required by humans. The branched-chain amino acids in sagittaria inchi protein, such as leucine, isoleucine and valine, can quickly provide energy to muscles during high-intensity exercise or long-term physical activity, reduce the catabolism of muscle protein, and promote muscle repair and regeneration;

[0023] (2) When preparing the meal replacement powder, the present invention mixes the whey protein powder with good water solubility with water, and the whey protein molecules are dispersed in the water to form a uniform and stable solution system. Other raw materials with relatively poor water solubility can be gradually and evenly dispersed in the environment of the whey protein solution by virtue of the dispersing and stabilizing effect of the whey protein molecules. Through this interaction, the agglomerates of the meal replacement powder are broken up, thereby reducing the overall particle size. Konjac flour with strong water absorption is added. The main component of the konjac flour, glucomannan, expands rapidly after contacting water to form a three-dimensional network structure, which can efficiently absorb and store a large amount of water molecules, and with the help of the osmotic pressure, the water is quickly and deeply penetrated into the interior of other raw material particles, thereby accelerating the dissolution and dispersion process of the raw materials and further refining the particle size distribution of the raw materials. This fine particle size structure enables the meal replacement powder prepared by the present invention to have excellent brewing performance, shorten the brewing time, and be easily digested and absorbed by the human body, thereby improving the intake efficiency of nutrients.

[0024] (3) Various grain and legume ingredients, such as quinoa flour, highland barley flour, chickpea flour, corn flour and brown rice flour, are rich in complex carbohydrates and dietary fiber. The digestion and absorption process of these complex carbohydrates in the human body is relatively slow, and they can continuously and stably release glucose, thus avoiding a rapid and drastic increase in blood sugar. Dietary fiber can form a sticky substance in the intestine, slowing down the contact between carbohydrate digestive enzymes and food, further reducing the digestion rate, thereby effectively controlling the magnitude and speed of blood sugar increase. Ingredients such as prickly pear cactus polysaccharide / saturn fruit protein complex, citrus fiber, pumpkin fiber and inulin are not only slowly digested and absorbed themselves, but can also regulate the digestion and absorption functions of the intestine, working synergistically to maintain a stable level of blood sugar. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 The estimated glycemic index measurement result of the meal replacement powder of the present invention;

[0026] Figure 2 The dispersibility index of the meal replacement powder of the present invention is measured;

[0027] Figure 3 This is the evaluation result of the performance of the meal replacement powder of the present invention in promoting exercise recovery.

[0028] The accompanying drawings are used to provide further understanding of the present invention and constitute a part of the specification. They are used to explain the present invention together with the embodiments of the present invention and do not constitute a limitation of the present invention. DETAILED DESCRIPTION

[0029] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0030] Unless otherwise defined, all professional and scientific terms used herein have the same meanings as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to those described herein may be applied to the present invention. The preferred implementation methods and materials described herein are for demonstration purposes only and are not intended to limit the content of this application.

[0031] The experimental methods in the following examples are conventional methods unless otherwise specified, and the experimental materials used in the following examples are purchased from commercial channels unless otherwise specified.

[0032] Example 1

[0033] A low GI nutritional meal replacement powder is prepared from the following components in parts by weight: 20 parts of whey protein powder, 10 parts of konjac flour, 5 parts of prickly pear cactus polysaccharide / saturnia inchi protein complex, 5 parts of quinoa flour, 5 parts of highland barley flour, 5 parts of chickpea flour, 5 parts of corn flour, 5 parts of brown rice flour, 3 parts of citrus fiber, 3 parts of pumpkin fiber, 3 parts of inulin, 3 parts of hawthorn extract, 3 parts of blueberry extract, 2 parts of DL-malic acid and 2 parts of isomaltulose.

[0034] The Opuntia roxburghii polysaccharide / Sacha inchi protein complex is prepared by the following steps:

[0035] S1. Mix the prickly pear cactus powder and distilled water in a mass ratio of 1:10, perform intermittent microwave heating for 3 minutes, then centrifuge at 4000 rpm to obtain the supernatant, filter, repeat the above steps twice, wash the precipitate produced by the third filtration with deionized water, combine the three filtrates and washings, concentrate to 1 / 4 volume, add three times the volume of methanol to the concentrate, remove the supernatant after centrifugation, retain the precipitate, wash the precipitate with cold methanol, centrifuge to remove the supernatant, wash the precipitate with ether, centrifuge to remove the supernatant, and dry the precipitate to obtain a prickly pear cactus polysaccharide extract;

[0036] S2. Freeze the samovar at -20°C for 4 hours, dry it in an oven at 85°C for 5 hours, crush it with a grinder, pass it through an 80-mesh sieve, soak it in petroleum ether for 8 hours to defatting, then air-dry it for 24 hours under ventilation conditions, dry it in an oven at 80°C for 3 hours, crush it with a grinder, pass it through an 80-mesh sieve to obtain defatted samovar powder, mix the defatted samovar powder, deionized water and composite protease in a mass ratio of 10:150:1.5, wherein the composite protease includes 5 parts of papain, 5 parts of ficin and 3 parts of neutral protease, heat and enzymolyze at 60°C for 3 hours, heat to 85°C to inactivate the enzyme, and obtain the defatted samovar fermentation product, and mix the seed liquid (live bacteria amount is 10 9 cfu / mL) were inoculated into defatted savoy inchi fermentation products at inoculation amounts of 5%, 3%, 3% and 3%, respectively, and fermented at 40°C for 48 hours. After the fermentation was completed, freeze-dried to obtain savoy inchi enzymatic fermentation protein powder, and the savoy inchi enzymatic fermentation protein powder was washed with 85% ethanol, filtered, and dried to obtain a savoy inchi protein extract;

[0037] S3. Add the prickly pear cactus polysaccharide extract, sodium alginate and sodium carboxymethyl cellulose to deionized water, then add the sacha inchi berry protein extract, mix well, add an emulsifier and food-grade edible oil, and then centrifuge, wash and dry to obtain a prickly pear cactus polysaccharide / sacha inchi berry protein complex, wherein the mass ratio of the prickly pear cactus polysaccharide extract, sodium alginate, sodium carboxymethyl cellulose, deionized water, sacha inchi berry protein extract, emulsifier (combined by soybean lecithin, glyceryl monostearate, and polyglycerol fatty acid ester in a mass ratio of 1:1:2) and food-grade edible oil (combined by soybean oil, corn oil, and sunflower seed oil in a mass ratio of 1:1:2) is 5:3:3:50:5:3:30.

[0038] The method for preparing a low GI nutritional meal replacement powder comprises the following steps: adding whey protein powder to distilled water with a mass of 10 times, heating to 50°C, then adding konjac flour, stirring continuously for 40 minutes, then heating to 90°C, adding a roxburghii cactus polysaccharide / saturnia inchi protein complex and continuing stirring for 15 minutes, then adding quinoa flour, highland barley flour, chickpea flour, corn flour, brown rice flour, citrus fiber, pumpkin fiber, inulin, hawthorn extract, and blueberry extract, continuing stirring for 60 minutes, naturally cooling to room temperature, adding DL-malic acid and isomaltulose to adjust sweetness and taste, continuing stirring for 15 minutes, placing the obtained mixture in a vacuum drying oven, drying at 60°C for 12 hours, and then using a grinder to grind the dried mixture into fine powder, passing through a 100-mesh sieve to obtain the low GI nutritional meal replacement powder.

[0039] Example 2

[0040] A low GI nutritional meal replacement powder is prepared from the following components in parts by weight: 10 parts of whey protein powder, 5 parts of konjac flour, 3 parts of prickly pear cactus polysaccharide / saturnia inchi protein complex, 3 parts of quinoa flour, 3 parts of highland barley flour, 3 parts of chickpea flour, 3 parts of corn flour, 3 parts of brown rice flour, 1 part of citrus fiber, 1 part of pumpkin fiber, 1 part of inulin, 1 part of hawthorn extract, 1 part of blueberry extract, 0.5 part of DL-malic acid and 0.5 part of isomaltulose.

[0041] The Opuntia roxburghii polysaccharide / Sacha inchi protein complex is prepared by the following steps:

[0042] S1. Mix the prickly pear cactus powder and distilled water in a mass ratio of 1:15, perform intermittent microwave heating for 3 minutes, then centrifuge at 3000 rpm to obtain the supernatant, filter, repeat the above steps twice, wash the precipitate produced by the third filtration with deionized water, combine the three filtrates and washings, concentrate to 1 / 4 volume, add three times the volume of methanol to the concentrate, remove the supernatant after centrifugation, retain the precipitate, wash the precipitate with cold methanol, centrifuge to remove the supernatant, wash the precipitate with ether, centrifuge to remove the supernatant, and dry the precipitate to obtain a prickly pear cactus polysaccharide extract;

[0043] S2. Freeze the samovar at -20°C for 2h, dry it in an oven at 85°C for 3h, crush it with a grinder, pass it through an 80-mesh sieve, soak it in petroleum ether for 6h for defatting, then air-dry it for 24h under ventilation conditions, dry it in an oven at 80°C for 3h, crush it with a grinder, pass it through an 80-mesh sieve to obtain defatted samovar powder, mix defatted samovar powder, deionized water and composite protease at a mass ratio of 10:100:0.5, wherein the composite protease includes 2 parts of papain, 2 parts of ficin and 1 part of neutral protease, heat and enzymolyze at 40°C for 1h, heat to 85°C to inactivate the enzyme, and obtain defatted samovar fermentation product, and mix seed liquid (live bacteria amount is 10 8 cfu / mL) were inoculated into defatted sacha inchi fermentation products at an inoculation rate of 3%, 2%, 1% and 1%, respectively, and fermented at 35°C for 24 hours. After the fermentation was completed, freeze-dried to obtain sacha inchi enzymatic fermentation protein powder, and the sacha inchi enzymatic fermentation protein powder was washed with 85% ethanol, filtered, and dried to obtain a sacha inchi protein extract;

[0044] S3. First add the prickly pear cactus polysaccharide extract, sodium alginate and sodium carboxymethyl cellulose to deionized water, then add the sacha inchi berry protein extract, mix well, add emulsifier and food-grade cooking oil, and then centrifuge, wash and dry to obtain the prickly pear cactus polysaccharide / sacha inchi berry protein complex, wherein the mass ratio of the prickly pear cactus polysaccharide extract, sodium alginate, sodium carboxymethyl cellulose, deionized water, sacha inchi berry protein extract, emulsifier (i.e., glyceryl monostearate) and food-grade cooking oil (composed of soybean oil and corn oil in a mass ratio of 1:1) is 5:1:1:30:3:1.5:10.

[0045] The method for preparing a low GI nutritional meal replacement powder comprises the following steps: adding whey protein powder to 5 times the mass of distilled water, heating to 40°C, then adding konjac flour, stirring continuously for 10 minutes, then heating to 80°C, adding roxburghii cactus polysaccharide / saturnia inchi protein complex and continuing stirring for 5 minutes, then adding quinoa flour, highland barley flour, chickpea flour, corn flour, brown rice flour, citrus fiber, pumpkin fiber, inulin, hawthorn extract, and blueberry extract, continuing stirring for 30 minutes, naturally cooling to room temperature, adding DL-malic acid and isomaltulose to adjust sweetness and taste, continuing stirring for 10 minutes, placing the obtained mixture in a vacuum drying oven, drying at 50°C for 8 hours, and then using a grinder to grind the dried mixture into fine powder, passing through an 80-mesh sieve to obtain the low GI nutritional meal replacement powder.

[0046] Example 3

[0047] A low GI nutritional meal replacement powder is prepared from the following components in parts by weight: 15 parts of whey protein powder, 7 parts of konjac flour, 4 parts of prickly pear cactus polysaccharide / saturnia inchi protein complex, 4 parts of quinoa flour, 4 parts of highland barley flour, 4 parts of chickpea flour, 4 parts of corn flour, 4 parts of brown rice flour, 2 parts of citrus fiber, 2 parts of pumpkin fiber, 2 parts of inulin, 2 parts of hawthorn extract, 2 parts of blueberry extract, 1.2 parts of DL-malic acid and 1.2 parts of isomaltulose.

[0048] The Opuntia roxburghii polysaccharide / Sacha inchi protein complex is prepared by the following steps:

[0049] S1. Mix the prickly pear cactus powder and distilled water in a mass ratio of 1:12, perform intermittent microwave heating for 3 minutes, then centrifuge at 3500rpm to obtain the supernatant, filter, repeat the above steps twice, wash the precipitate produced by the third filtration with deionized water, combine the three filtrates and washings, concentrate to 1 / 4 volume, add three times the volume of methanol to the concentrate, remove the supernatant after centrifugation, retain the precipitate, wash the precipitate with cold methanol, centrifuge to remove the supernatant, wash the precipitate with ether, centrifuge to remove the supernatant, and dry the precipitate to obtain a prickly pear cactus polysaccharide extract;

[0050] S2. Freeze the samovar at -20°C for 3 hours, dry in an oven at 85°C for 4 hours, crush with a grinder, pass through an 80-mesh sieve, soak in petroleum ether for 7 hours for defatting, air-dry for 24 hours under ventilation conditions, dry in an oven at 80°C for 3 hours, crush with a grinder, pass through an 80-mesh sieve to obtain defatted samovar powder, mix the defatted samovar powder, deionized water and composite protease in a mass ratio of 10:120:1, wherein the composite protease includes 3 parts of papain, 3 parts of fig protease and 2 parts of neutral protease, and heat the enzyme at 50°C. The mixture was inoculated with Lactobacillus plantarum, Saccharomyces cerevisiae, Saccharomyces cerevisiae and Lactobacillus bulgaricus at inoculation amounts of 4%, 2.5%, 2% and 2% respectively, and the fermentation time was 36 hours at 37°C. After the fermentation was completed, the mixture was freeze-dried to obtain enzymatic fermentation protein powder of sacha inchi, and the enzymatic fermentation protein powder of sacha inchi was washed with 85% ethanol, filtered and dried to obtain a sacha inchi protein extract;

[0051] S3. First add the prickly pear cactus polysaccharide extract, sodium alginate and sodium carboxymethyl cellulose to deionized water, then add the sacha inchi berry protein extract, mix well, add emulsifier and food-grade edible oil, and then centrifuge, wash and dry to obtain the prickly pear cactus polysaccharide / sacha inchi berry protein complex, wherein the mass ratio of the prickly pear cactus polysaccharide extract, sodium alginate, sodium carboxymethyl cellulose, deionized water, sacha inchi berry protein extract, emulsifier (combined by polyglycerol fatty acid ester, diacetyl tartaric acid monoglyceride and sucrose fatty ester in a ratio of 2:1:1) and food-grade edible oil (combined by rapeseed oil, sunflower seed oil and linseed oil in a mass ratio of 1:1:1) is 5:2:2:40:4:2.2:20.

[0052] The method for preparing a low GI nutritional meal replacement powder comprises the following steps: adding whey protein powder to 7 times the mass of distilled water, heating to 45°C, then adding konjac flour, stirring continuously for 25 minutes, then heating to 85°C, adding roxburghii cactus polysaccharide / saturnia inchi protein complex and continuing stirring for 10 minutes, then adding quinoa flour, highland barley flour, chickpea flour, corn flour, brown rice flour, citrus fiber, pumpkin fiber, inulin, hawthorn extract, and blueberry extract, continuing stirring for 45 minutes, naturally cooling to room temperature, adding DL-malic acid and isomaltulose to adjust sweetness and taste, continuing stirring for 12 minutes, placing the obtained mixture in a vacuum drying oven, drying at 55°C for 10 hours, and then using a grinder to grind the dried mixture into fine powder, passing through a 90-mesh sieve to obtain the low GI nutritional meal replacement powder.

[0053] Comparative Example 1

[0054] In this comparative example, the polysaccharide extract of Opuntia roxburghii and the protein extract of Sacha Inchi were used to replace an equal amount of the polysaccharide / protein complex of Opuntia roxburghii. The mass ratio thereof was consistent with the mass ratio of step S3 in Example 3, and the rest was the same as Example 3.

[0055] Comparative Example 2

[0056] The sacha inchi protein in this comparative example was not enzymatically hydrolyzed, that is, commercially available sacha inchi protein powder was used instead of sacha inchi protein extract, and the rest was the same as in Example 3.

[0057] Results Analysis

[0058] Test Example 1

[0059] Sensory evaluation scores of meal replacement powders

[0060] According to the standards in GB 10220-2012 "General Theory of Sensory Analysis Methodology", the meal replacement powders of various embodiments of the present invention and comparative examples were subjected to sensory evaluation, and the results are shown in the table below.

[0061] Table 1 Sensory evaluation scores of meal replacement powder

[0062] project Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Flavor 22.3 21.8 23.2 20.8 21.2 Taste 23.1 23.5 22.7 18.5 20.1 Color 20.2 21.3 22.8 20.2 19.8 Solubility 22.5 21.0 21.5 16.7 18.5 Total score 88.1 87.6 90.2 76.2 79.6

[0063] As can be seen from the above table, the comprehensive scores of the meal replacement powders of Examples 1-3 in terms of flavor, taste, color and solubility are significantly higher than those of Comparative Examples 1 and 2. In terms of raw materials, the present invention uses a variety of grains, bean raw materials and reasonably matched functional ingredients to work together to give the meal replacement powder a better flavor and color. In the preparation process, whey protein powder is first mixed with water to form a uniform and stable solution system, so that other raw materials can be evenly dispersed with the help of its dispersing and stabilizing effects, and the strong water absorption and three-dimensional network structure of konjac flour accelerate the dissolution and dispersion process of the raw materials, greatly improving the solubility and overall taste of the meal replacement powder, making it perform well in sensory evaluation.

[0064] Test Example 2

[0065] Estimated glycemic index of meal replacement powders

[0066] Weigh 50 mg of the meal replacement powder of each embodiment and comparative example, and weigh 50 mg of white bread and grind it into powder. Add 10 mL of HCl-KCl buffer (pH=1.5) and 0.2 mL of pepsin (0.1 g / mL, HCl-KCl buffer) to the meal replacement powder and white bread flour, respectively. Oscillate at 40°C for 1 h, dilute to 25 mL with 0.5 mol / L acetate buffer (pH=6.5) to inactivate pepsin, then add 5 mL of α-amylase, oscillate in a water bath at 37°C, and stir at a rate of 160 r / min. During the hydrolysis process, the temperature was adjusted at 0, 20, 30, 60, 90, 120, 150, 180, respectively. 1 mL of sample digestion solution was taken out at 100 min, and 4 times the volume of anhydrous ethanol was immediately added to inactivate the enzyme. The total reducing sugar content in the sample was then determined using the 3,5-dinitrosalicylic acid method and converted into glucose concentration. The hydrolysis curve was drawn with the hydrolysis time as the horizontal axis and the starch hydrolysis rate as the vertical axis. The area under the starch hydrolysis curve of each sample during 0-180 min (AUC sample and AUC reference), the sample starch hydrolysis index (HI) and the estimated glycemic index (eGI) of the sample were calculated according to the following formula:

[0067] HI / % = AUC sample / AUC reference × 100,

[0068] eGI=8.1981+0.862×HI,

[0069] Where: AUC sample is the area under the starch hydrolysis curve of the sample from 0 to 180 min;

[0070] The AUC reference is the area under the starch hydrolysis curve of white bread from 0 to 180 min.

[0071] The results of the estimated glycemic index calculated above are shown in Figure 1 .

[0072] Depend on Figure 1 It can be seen that the estimated glycemic index (eGI) of the meal replacement powder of Examples 1-3 is at a lower level than that of Comparative Examples 1 and 2, because the various cereals and legume raw materials (such as quinoa powder, highland barley powder, chickpea powder, corn flour and brown rice powder, etc.) selected by the present invention are rich in complex carbohydrates and dietary fiber, which are slowly digested and absorbed in the human body, and can continuously and stably release glucose to avoid rapid and drastic increases in blood sugar. At the same time, the ingredients such as the prickly pear cactus polysaccharide / samocha protein complex, citrus fiber, pumpkin fiber and inulin are not only slowly digested and absorbed by themselves, but also can synergistically regulate the digestion and absorption function of the intestines, and jointly maintain blood sugar stability, thereby effectively reducing the overall glycemic index of the meal replacement powder, making it meet the characteristics of low GI, more conducive to health, especially for people who need to control blood sugar (such as diabetics, etc.).

[0073] Test Example 3

[0074] Determination of dispersibility index of meal replacement powder

[0075] The dispersibility index of the meal replacement powders of each embodiment and comparative example was calculated by the following formula:

[0076]

[0077] In the formula: m1 is the mass of the agglomerated material, g; m2 is the mass of the sample, g; ω is the moisture content in the sample, %.

[0078] The above-mentioned results of the dispersibility index of meal replacement powder are shown in Figure 2 .

[0079] pass Figure 2 It can be seen that the dispersibility index of Examples 1-3 performs better. This is attributed to the fact that the whey protein powder with good water solubility is mixed with water during the preparation process to form a uniform and stable solution system, which is conducive to the dispersion of other raw materials, and the konjac flour swells when it comes into contact with water to form a three-dimensional network structure, which can adsorb and store a large number of water molecules, and allow water to penetrate deeply into the interior of other raw material particles, further refining the raw material particle size distribution. This fine particle size structure makes the meal replacement powder less likely to clump and has good dispersibility. It can be dispersed in water more quickly and evenly during brewing, thereby improving the eating experience and the efficiency of nutrient intake.

[0080] Test Example 4

[0081] Evaluation of Meal Replacement Powders in Promoting Exercise Recovery

[0082] Healthy male Balb / c mice, 18g-20g, SPF grade, adaptive feeding for 7 days were taken and randomly divided into 12 groups, each with 10 animals. The mice were subjected to swimming for 60 minutes with a load of 5% of their body weight, 6 days a week, simulating an aerobic exercise fatigue model. The mice were intervened after exercise. The exhaustion control group was gavaged with 0.3mL of tap water. The chalk of Example 1-3 and Comparative Example 1-2 was gavaged at 0.45g / kg.d, dissolved in 0.3mL of tap water. At the end of the 6th week of the intervention, an exhaustion exercise was performed. The mice sank for 10 seconds without emerging from the water surface, which was considered exhaustion. They were immediately fished out and the exhaustion swimming time was recorded. The results are shown in Table 1. Figure 3 , : Compared with the exhaustion control group, *P<0.05, **P<0.01.

[0083] Depend on Figure 3 It can be seen that from the evaluation of the performance of the meal replacement powder in Experimental Example 4 in promoting exercise recovery, compared with the exhaustion control group, the meal replacement powders of Examples 1-3 can significantly prolong the exhaustion swimming time of mice after intervention, indicating that they have better performance in promoting exercise recovery. This is because in the Prickly Pear Cactus Polysaccharide / Sacha Inchi Protein Complex, Sacha Inchi Protein, as a high-quality plant protein, covers all the essential amino acids required by humans. The branched-chain amino acids (such as leucine, isoleucine and valine) therein can quickly provide energy to muscles during high-intensity exercise or long-term physical activity, reduce the catabolism of muscle protein, and promote muscle repair and regeneration, thereby helping the body recover after exercise, showing good health care and functional effects.

[0084] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

[0085] The present invention and its implementation methods are described above, which is not restrictive. The drawings are only one of the implementation methods of the present invention, and the actual application is not limited thereto. In short, if ordinary technicians in the field are inspired by it and design methods and embodiments similar to the technical solution without creativity without departing from the purpose of the invention, they should all fall within the protection scope of the present invention.

Claims

1. A low GI nutritional meal replacement powder, characterized in that: The invention is prepared from the following components in parts by weight: 10-20 parts of whey protein powder, 5-10 parts of konjac flour, 3-5 parts of prickly pear cactus polysaccharide / saturnia inchi protein complex, 3-5 parts of quinoa flour, 3-5 parts of highland barley flour, 3-5 parts of chickpea flour, 3-5 parts of corn flour, 3-5 parts of brown rice flour, 1-3 parts of citrus fiber, 1-3 parts of pumpkin fiber, 1-3 parts of inulin, 1-3 parts of hawthorn extract, 1-3 parts of blueberry extract, 0.5-2 parts of DL-malic acid and 0.5-2 parts of isomaltulose; The Opuntia roxburghii polysaccharide / Sacha inchi protein complex is prepared by the following steps: S1. Mix the cactus powder with distilled water, heat it in an intermittent microwave for 3 minutes, centrifuge at 3000-4000 rpm to obtain the supernatant, filter it, and then repeat the above steps twice. Wash the precipitate produced by the third filtration with deionized water, combine the three filtrates and washings, concentrate it to 1 / 4 volume, add three times the volume of methanol to the concentrate, remove the supernatant after centrifugation, retain the precipitate, wash the precipitate with cold methanol, centrifuge to remove the supernatant, wash the precipitate with ether, centrifuge to remove the supernatant, and dry the precipitate to obtain a cactus polysaccharide extract; S2, freezing the samovar at -20°C for 2-4h, drying it in an oven at 85°C for 3-5h, crushing it with a pulverizer, passing it through an 80-mesh sieve, soaking it in petroleum ether for 6-8h for defatting, then air-drying it under ventilation for 24h, drying it in an oven at 80°C for 3h, crushing it with a pulverizer, passing it through an 80-mesh sieve to obtain defatted samovar powder, dispersing the defatted samovar powder in deionized water, adding composite protease, heating it at 40-60°C for enzymolysis for 1-3h, heating it to 85°C to inactivate the enzyme, obtaining a defatted samovar fermentation product, inoculating the seed liquid of Lactobacillus plantarum, Saccharomyces cerevisiae, Bifidosaccharomyces and Lactobacillus bulgaricus into the defatted samovar fermentation product in proportion, fermenting it at 35-40°C for 24-48h, freeze-drying it after the fermentation is completed to obtain samovar enzymatic fermentation protein powder, washing the samovar enzymatic fermentation protein powder with 85% ethanol, filtering it, drying and precipitating it, and obtaining a samovar protein extract; S3. Add the prickly pear cactus polysaccharide extract, sodium alginate and sodium carboxymethyl cellulose to deionized water, then add the sacha inchi protein extract, mix well, add an emulsifier and food-grade cooking oil, and then centrifuge, wash and dry to obtain a prickly pear cactus polysaccharide / sacha inchi protein complex.

2. The low GI nutritional meal replacement powder according to claim 1, characterized in that: In the step S1, the mass ratio of the cactus powder to the distilled water is 1:10-15.

3. The method for preparing the low GI nutritional meal replacement powder according to claim 2, characterized in that: In the step S2, the mass ratio of the defatted sacha inchi fruit powder, deionized water and composite protease is 10:100-150:0.5-1.

5.

4. The low GI nutritional meal replacement powder according to claim 3, characterized in that: In the step S3, the mass ratio of the roxburghii cactus polysaccharide extract, sodium alginate, sodium carboxymethyl cellulose, deionized water, sacha inchi protein extract, emulsifier and food grade edible oil is 5:1-3:1-3:30-50:3-5:1.5-3:10-30.

5. The low GI nutritional meal replacement powder according to claim 4, characterized in that: The composite protease comprises the following components in parts by weight: 2-5 parts of papain, 2-5 parts of ficin and 1-3 parts of neutral protease.

6. The low GI nutritional meal replacement powder according to claim 5, characterized in that: The live bacteria amount of the seed liquid of Lactobacillus plantarum, Saccharomyces cerevisiae, Bifidobacterium saccharomyces and Lactobacillus bulgaricus in step S2 is 10 8 -10 9 cfu / mL.

7. The low GI nutritional meal replacement powder according to claim 6, characterized in that: In step S2, the inoculation amounts of Lactobacillus plantarum, Saccharomyces cerevisiae, Bifidobacterium saccharomyces and Lactobacillus bulgaricus seed liquid are 3-5%, 2-3%, 1-3% and 1-3% respectively.

8. The low GI nutritional meal replacement powder according to claim 7, characterized in that: The emulsifier is selected from one or more combinations of soybean lecithin, glyceryl monostearate, polyglycerol fatty acid ester, diacetyl tartaric acid monoglyceride and sucrose fatty ester.

9. The low GI nutritional meal replacement powder according to claim 8, characterized in that: The food-grade edible oil is selected from a combination of one or more of soybean oil, corn oil, rapeseed oil, sunflower seed oil, linseed oil and olive oil.

10. A method for preparing the low GI nutritional meal replacement powder according to any one of claims 1 to 9, characterized in that: The following steps are involved: The whey protein powder is added to 5-10 times the mass of distilled water, heated to 40-50°C, then konjac flour is added, stirring is continued for 10-40 minutes, then heated to 80-90°C, the prickly pear cactus polysaccharide / saturnia inchi protein complex is added and stirring is continued for 5-15 minutes, then quinoa flour, highland barley flour, chickpea flour, corn flour, brown rice flour, citrus fiber, pumpkin fiber, inulin, hawthorn extract, and blueberry extract are added, stirring is continued for 30-60 minutes, naturally cooled to room temperature, DL-malic acid and isomaltulose are added to adjust the sweetness and taste, stirring is continued for 10-15 minutes, the resulting mixture is placed in a vacuum drying oven, dried at 50-60°C for 8-12 hours, and then the dried mixture is crushed into fine powder using a grinder, and passed through an 80-100 mesh sieve to obtain the low GI nutritional meal replacement powder.

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