Composition for promoting post-exercise muscle recovery, preparation method and application

Abstract

The invention belongs to the technical field of functional food, and particularly relates to a composition for promoting post-exercise muscle recovery, a preparation method and application. The composition comprises the following raw materials: collagen peptide powder, pea protein isolate powder, granular soybean protein and micronutrients, the collagen peptide powder is selected from at least one of bone collagen peptide powder and fish collagen peptide powder, and the mass ratio of the collagen peptide powder to the pea protein isolate powder to the granular soybean protein is (4-6): (3-5): 1. The product disclosed by the invention can be applied to the preparation of various nutritional health-care products, can comprehensively and efficiently repair damaged muscles after exercise, and also has the advantages of easy absorption of nutrient substances and excellent flavor and mouth feel.

Description

Technical Field

[0001] The invention belongs to the technical field of functional foods, and in particular relates to a composition for promoting muscle recovery after exercise, a preparation method and an application thereof. Background Art

[0002] As the public's awareness of health and fitness increases, the demand for sports nutrition foods also grows. After exercise, the body's glycogen reserves drop sharply, and the musculoskeletal system faces problems such as degradation, soreness, and injury. In addition, the large number of free radicals produced during exercise will attack the lipid structure and internal sulfhydryl groups of the cell membrane, aggravating the damage to muscle cells. Therefore, exploring how to quickly and effectively restore the body's condition after exercise, especially in terms of muscle recovery and injury repair, has become a scientific problem that needs to be solved urgently.

[0003] In addition to timely medical intervention, the occurrence of muscle damage after exercise also requires nutrient supplementation, which is a key factor in promoting recovery. In the category of nutrients, the efficacy and value of the "six major nutrients" are the core discussion points. Among them, macronutrients mainly include carbohydrates, fats and proteins, which have a significant impact on the metabolism and protein synthesis of immune cells. These nutrients not only provide energy for the body, but also participate in the cell repair and reconstruction process. Micronutrients include vitamins and minerals, which help neutralize free radicals and reduce oxidative stress, thereby protecting muscle cells from further damage, and play a vital role in the response and antioxidant defense mechanism of immune cells. In the process of sports injury recovery, the balance between nutrient intake and energy consumption can be maintained by the reasonable intake of macronutrients and micronutrients. This balance has a dual effect on maintaining the overall health of the body and promoting the recovery of muscle damage.

[0004] Plant protein is a rich source of essential amino acids and plays an important role in promoting human amino acid metabolism, muscle protein synthesis and improving adaptability to exercise training. Its intake can stimulate insulin secretion, enhance skeletal muscle protein synthesis, inhibit protein breakdown, and thus accelerate muscle recovery after exercise. The antioxidant and anti-inflammatory components contained in plant protein can protect muscle cells and reduce damage to a certain extent. However, since the digestibility of plant protein is often lower than that of animal protein, other protein supplements are often needed to meet the needs of rapid muscle repair after exercise.

[0005] Collagen peptide powder, as a low molecular weight product obtained by hydrolysis of collagen, has become a highly respected and efficient ingredient in the field of protein supplements because of its easy absorption by the human body. Collagen peptide powder can activate cell signaling pathways, promote cell proliferation and differentiation, accelerate collagen synthesis and matrix formation, and play a key role in cartilage repair and joint protection. Supplementation with collagen peptide powder can significantly accelerate muscle repair after exercise, relieve muscle soreness, and neutralize free radicals through its antioxidant properties, inhibit lipid peroxidation, and reduce muscle fatigue. Studies have also confirmed that collagen peptide powder can promote chondrocytes to synthesize new cartilage matrix, alleviate arthritis symptoms, reduce cartilage loss in post-traumatic osteoarthritis models, and effectively relieve synovial inflammation.

[0006] Nutritional health products for the recovery of muscle damage after exercise are divided into traditional Chinese medicine and protein supplements. Traditional Chinese medicine health foods mainly improve blood circulation and relieve pain, but have limited effects on muscle repair. Although protein supplement health foods contain amino acids and granular soy protein, their conversion efficiency is insufficient due to their macromolecular characteristics. For this reason, the combination of highly bioavailable collagen peptide powder and plant protein, supplemented with micronutrients, can comprehensively promote muscle repair. In view of the limitations of a single protein source, a nutritional composition with a high collagen peptide powder content can be developed to meet market demand. Summary of the invention

[0007] In view of the deficiencies in the prior art, the present invention provides a composition for promoting muscle recovery after exercise, a preparation method and application thereof.

[0008] In order to achieve the purpose of the present invention, the technical solution adopted is as follows:

[0009] A composition for promoting muscle recovery after exercise, wherein the raw materials of the composition include collagen peptide powder, pea protein isolate powder, granular soy protein and trace nutrients; the mass ratio of the collagen peptide powder, pea protein isolate powder and granular soy protein is 4-6:3-5:1.

[0010] Preferably, the collagen peptide powder is selected from at least one of bone collagen peptide powder and fish collagen peptide powder.

[0011] Preferably, the raw materials of the composition include 20-25 parts of collagen peptide powder, 14-16 parts of pea protein isolate powder, 1-5 parts of granular soy protein and 0.1-2 parts of micronutrients.

[0012] Preferably, the micronutrient is selected from one or more of curcumin, vitamin E, vitamin C, leucine and taurine.

[0013] Preferably, the micronutrients include a mixture of curcumin, vitamin E and taurine in a mass ratio of 1-5:1-5:3-6.

[0014] Preferably, the raw materials of the composition further include one or more of glycerol, water, vegetable oil and phospholipids.

[0015] Another object of the present invention is to provide a method for preparing the above composition, comprising the following steps:

[0016] (1) premixing trace elements with a portion of collagen peptide powder, and sieving to obtain mixed powder 1;

[0017] (2) mixing the mixed powder 1 with the remaining collagen peptide powder and the pea protein isolate powder to obtain a mixed powder 2;

[0018] (3) Mix the mixed powder 2 and the granulated soybean protein to obtain a composition.

[0019] Preferably, the premixing time in step (1) is 5-10 minutes, and the mesh size of the sieve is 20-30 meshes.

[0020] Preferably, the mixing time in step (2) is 5-10 min.

[0021] Preferably, the raw materials of the composition further include 1-10 parts of glycerol, 1-10 parts of water, 1-5 parts of vegetable oil and 0.1-0.5 parts of phospholipids.

[0022] Preferably, 3-8 parts of glycerol, 1-10 parts of water, 1-5 parts of vegetable oil and 0.1-0.5 parts of phospholipids.

[0023] The second object of the present invention is to provide a protein bar comprising the above composition.

[0024] Preferably, the protein bar is obtained by rolling the composition according to any one of claims 1 to 5 into a bar shape, and then cutting the bar into blocks.

[0025] Another object of the present invention is to provide the use of the above composition or the composition obtained by the preparation method in the preparation of products that promote muscle recovery after exercise.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] (1) The combination of collagen and plant protein, supplemented with micronutrients, can synergistically promote post-exercise muscle repair through multiple pathways. The small molecule properties of collagen peptide powder facilitate absorption and directly participate in the reconstruction of the extracellular matrix of muscle cells, while the essential amino acids provided by plant protein promote muscle protein synthesis. Micronutrients enhance antioxidant defense, further protect muscle cells, and reduce inflammation.

[0028] (2) The product of the present invention can be used in the preparation of various nutritional health products, comprehensively and efficiently repairing muscles damaged after exercise, while taking into account the easy absorption of nutrients and excellent flavor and taste, and solving the problem of activity loss in the production process of collagen peptide powder.

[0029] (3) In the preparation of the composition of the present invention, collagen peptide powder, with its excellent film-forming ability and hydrophilic properties, can effectively replace traditional syrup as an innovative binder. This method not only reduces the energy and sweetness of the composition, but also achieves a high protein content, that is, the addition amount can reach 60%. The introduction of collagen peptide powder improves the nutritional value and functionality of the full amount and me, while maintaining a good taste and stability, providing consumers who pursue health and performance with a better sports nutrition choice.

[0030] (4) When the composition is used in the preparation of high-protein protein bars, the collagen peptide powder can form a triple helix structure due to its fibrin properties and high content of glycine, proline and hydroxyproline, effectively capturing and retaining moisture, thereby maintaining its soft texture during the production and storage of the protein bar, avoiding the hardening phenomenon caused by stacking and swelling cross-linking of soy protein and pea protein, which are mainly globular proteins, during processing and storage, thereby providing customers with a better consumer experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 Changes in creatine kinase levels after consuming the composition before and after exercise for each group of participants.

[0032] Figure 2 It is the degree of muscle soreness of the participants at 1h, 3h, 5h and 7h after exercise.

[0033] Figure 3 Microstructure of a protein bar prepared for soy protein 806.

[0034] Figure 4 Microstructure of protein bars prepared from soy protein WT-120.

[0035] Figure 5 Microstructure of a protein bar prepared with whey protein concentrate WPC70-volac.

[0036] Figure 6 The microstructure of a protein bar prepared from collagen peptide powder. DETAILED DESCRIPTION

[0037] The present invention is further described below in conjunction with specific embodiments. The following raw materials are all commercially available conventional raw materials, among which, collagen peptide powder: the supplier is Dezhou Lanli Biotechnology Co., Ltd., model number is LLCP-BB-P;

[0038] Fish collagen peptide powder: supplier is Anhui Shengminuo Biotechnology Co., Ltd., model number is WDLB-02;

[0039] Pea protein isolate powder: The supplier is Shandong Yuwang Ecological Food Co., Ltd., model number is YW800B;

[0040] Granular soy protein: Supplier is Wuxi Yulong Biotechnology Co., Ltd., model DP8501.

[0041] Example 1

[0042] The composition for promoting muscle recovery after exercise is specifically composed of the following raw materials: 21g of collagen peptide powder, 15g of pea protein isolate powder, 4g of granular soy protein and 1g of trace nutrients.

[0043] The weight ratio of collagen peptide powder, pea protein isolate powder and granular soy protein is 21:15:4.

[0044] The micronutrients are: curcumin: 0.3g, vitamin E: 0.3g, taurine: 0.4g.

[0045] The preparation method of the composition is as follows:

[0046] (1) premixing the trace elements with 50% by mass of collagen peptide powder for 5 minutes, and passing through a 20-mesh sieve to obtain a mixed powder 1;

[0047] (2) Mixing the mixed powder 1 with the remaining collagen peptide powder and pea protein isolate powder for 5 minutes to obtain mixed powder 2;

[0048] (3) Mix the mixed powder 2 and the granulated soybean protein to obtain a composition.

[0049] Example 2

[0050] The composition for promoting muscle recovery after exercise is specifically composed of the following raw materials: 25g of fish collagen peptide powder, 16g of pea protein isolate powder, 5g of granular soy protein, 7g of glycerol, 7.5g of production water, 5g of vegetable oil, 1g of micronutrients and 0.5g of phospholipids.

[0051] Among them, the weight ratio of fish collagen peptide powder, pea protein isolate powder and granular soy protein is 25:16:5.

[0052] The micronutrients are: curcumin: 0.3g, vitamin E: 0.3g, taurine: 0.4g.

[0053] The preparation method of the composition is as follows:

[0054] (1) Liquid premixing: glycerol, production water, sunflower oil, micronutrients and phospholipids are mixed and stirred uniformly to obtain a premixed liquid;

[0055] (2) Preparation of premixed slurry: Add fish collagen peptide powder to the premixed liquid in a 40°C water bath and stir evenly to obtain a premixed slurry;

[0056] (3) Preparation of premixed powder: mixing pea protein and granular soy protein evenly to obtain premixed powder;

[0057] (4) Preparation of the composition: The premixed slurry obtained in step (2) and the premixed powder obtained in step (3) are mixed and stirred, and dried to obtain the composition.

[0058] Comparative Example 1

[0059] The difference between this comparative example and Example 1 is that pea protein isolate powder is used instead of collagen peptide powder.

[0060] It is specifically composed of the following ingredients: 36g pea protein isolate powder, 4g granulated soy protein, and 1g trace nutrients.

[0061] The micronutrients are: curcumin: 0.3g, vitamin E: 0.3g, taurine: 0.4g.

[0062] The preparation method of the composition is as follows:

[0063] (1) premixing trace elements with 50% by mass of pea protein isolate powder for 5 minutes, and passing through a 20-mesh sieve to obtain a mixed powder 1;

[0064] (2) mixing the mixed powder 1 with the remaining pea protein isolate powder for 5 minutes to obtain mixed powder 2;

[0065] (3) Mix the mixed powder 2 and the granulated soybean protein to obtain a composition.

[0066] Comparative Example 2

[0067] The difference between this comparative example and Example 1 is that polydextrose (powder) is used instead of micronutrients.

[0068] It is specifically composed of the following raw materials: 21g of collagen peptide powder, 15g of pea protein isolate powder, 4g of granular soy protein, and 1g of polydextrose (powder).

[0069] The preparation method of the composition is as follows:

[0070] (1) premixing polydextrose (powder) with 50% by mass of collagen peptide powder for 5 minutes, and passing through a 20-mesh sieve to obtain mixed powder 1;

[0071] (2) Mixing the mixed powder 1 with the remaining collagen peptide powder and pea protein isolate powder for 5 minutes to obtain mixed powder 2;

[0072] (3) Mix the mixed powder 2 and the granulated soybean protein to obtain a composition.

[0073] Comparative Example 3

[0074] The difference between this comparative example and Example 1 is that collagen peptide powder is used instead of pea protein isolate powder.

[0075] It is specifically composed of the following raw materials: 36g collagen peptide powder, 4g granular soy protein, and 1g trace nutrients.

[0076] The micronutrients are: curcumin: 0.3g, vitamin E: 0.3g, taurine: 0.4g.

[0077] The preparation method of the composition is as follows:

[0078] (1) premixing the trace elements with 50% by mass of collagen peptide powder for 5 minutes, and passing through a 20-mesh sieve to obtain a mixed powder 1;

[0079] (2) Mixing the mixed powder 1 with the remaining collagen peptide powder for 5 minutes to obtain mixed powder 2;

[0080] (3) Mix the mixed powder 2 and the granulated soybean protein to obtain a composition.

[0081] Comparative Example 4

[0082] The composition for promoting muscle recovery after exercise is specifically composed of the following raw materials: 15g of collagen peptide powder, 4g of pea protein isolate powder, 21g of granular soy protein, and 1g of trace nutrients.

[0083] The weight ratio of collagen peptide powder, pea protein isolate powder and granular soy protein is 15:4:21.

[0084] The micronutrients are: curcumin: 0.3g, vitamin E: 0.3g, taurine: 0.4g.

[0085] The preparation method of the composition is as follows:

[0086] (1) premixing trace elements with 50% by mass of collagen peptide powder for 5 minutes, and passing through a 20-mesh sieve to obtain a mixed powder 1;

[0087] (2) Mixing the mixed powder 1 with the remaining collagen peptide powder and pea protein isolate powder for 5 minutes to obtain mixed powder 2;

[0088] (3) Mix the mixed powder 2 and the granulated soybean protein to obtain a composition.

[0089] Preparation method of protein bar: roll-form the composition prepared in Example 1-Example 2, Comparative Example 1-Comparative Example 4, etc. into a stick shape, and cut the stick into 1.0 cm×1.0 cm×1.0 cm cubes using a slicer.

[0090] Effect experiment:

[0091] 1. Protein content determination

[0092] The protein contents of six groups of samples including Example 1 to Example 2 and Comparative Example 1 to Comparative Example 4 were determined according to the first method Kjeldahl nitrogen determination method according to GB 5009.5-2016. The test results are shown in Table 1.

[0093] Table 1 Protein content of samples in each group

[0094]

[0095] 2. Changes in blood lactate and creatine kinase levels

[0096] 40 healthy adults aged between 18 and 35 years old with certain exercise habits were selected as research subjects, and it was ensured that the exercise habits and diet of the participants during the experiment were consistent. 40 participants ran 3km (at the same speed) every day, took the composition within 30min after exercise, and randomly divided the participants into 4 groups (the ratio of men and women in the 4 groups was basically the same), Group A: edible sample of Example 1; Group B: edible sample of Example 2; Group C: edible sample of Comparative Example 1; Group D: edible sample of Comparative Example 2; Group E: edible sample of Comparative Example 3; Group F: edible sample of Comparative Example 4. The blood lactate content and creatine kinase content in the participants were measured before exercise, 0h after exercise, 1h after exercise, 2h after exercise, and 3h after exercise, respectively, and the results are shown in Table 2.

[0097] Table 2 Changes in blood lactate levels after participants in each group consumed the composition before and after exercise

[0098]

[0099]

[0100] Note: Blood lactate content: (normal value 1.0±0.5mmol / l, <2mmol / l)

[0101] As can be seen from the experimental data in Table 2 above, the blood lactate, which can represent the "fatigue index" of the sports crowd, significantly increased after the four groups of participants exercised. After taking the composition, the blood lactate of group A (Example 1) and group B (Example 2) decreased significantly 1h after exercise, and the decrease level of group C (Comparative Example 1) was the smallest. Within 2 and 3h after exercise, the blood lactate of the 6 groups of participants showed a downward trend, wherein group A and group B were close to the pre-exercise values, and group C-group F were still higher than the pre-exercise values. This shows that the composition prepared by consuming the present invention after exercise can effectively remove blood lactate in the blood, relieve muscle soreness after exercise, and accelerate recovery after exercise.

[0102] Secondly, the change pattern of creatine kinase after exercise is usually: a slight increase within 0-2 hours, a significant increase in 8 hours, and a peak at 16-24 hours. Figure 1 It can be seen from the experimental results that after the six groups of participants consumed the composition, creatine kinase showed an upward trend, but the increase in creatine kinase in Group A and Group B within 0-2 hours after exercise was significantly smaller than that in Group C-Group F, and the increase in creatine kinase was suppressed within 2-3 hours after exercise, and the change level of creatine kinase at 3 hours after exercise was lower than that in Group C-Group F. This shows that the composition prepared by consuming the composition of the present invention after exercise has a more significant effect in rebuilding and repairing damaged muscle tissue.

[0103] 3. Reduction in the degree of muscle soreness after exercise and its dissipation time ("Muscle soreness" refers to the subjective muscle pain, pain and stiffness that often occurs after a period of novel, odd, intense or endurance exercise.)

[0104] 60 healthy adults aged between 18 and 35 years old with certain exercise habits were selected as research subjects, and it was ensured that the participants' exercise habits and diet remained consistent during the experiment. The 60 participants ran 3 km every day (at the same speed), ingested the composition within 30 minutes after exercise, and were randomly divided into 6 groups (the male-female ratio of the 6 groups was basically the same), Group A: consuming the sample of Example 1; Group B: consuming the sample of Example 2; Group C: consuming the sample of Comparative Example 1; Group D: consuming the sample of Comparative Example 2; Group E: consuming the sample of Comparative Example 3; Group F: consuming the sample of Comparative Example 4. Questionnaires were conducted on the participants at 1h, 3h, 5h and 7h after exercise, and the degree of muscle soreness of the participants at this time was rated as (1) no pain, (2) dull pain, (3) mild pain, (4) moderate pain or (5) pain. Results are shown in Figure 2 .

[0105] from Figure 2It can be seen from the experimental data that after taking the composition, the degree of muscle soreness in group A and group B at 1h, 3h, 5h and 7h after exercise was lighter than that in group C-group F, and the degree of muscle soreness relief was stronger within 7h. This shows that the composition prepared by consuming the composition of the present invention after exercise can effectively relieve muscle soreness after exercise, accelerate muscle relaxation, and return to normal state faster.

[0106] 4. The six groups of samples including Example 1-Example 2, Comparative Example 1-Comparative Example 4 were all placed in a 4°C refrigerator for storage, and were all balanced at room temperature for 30 minutes before testing. The protein bar samples were cut into cubes of 1.0cm×1.0cm×1.0cm. The texture index of the protein bar samples was determined using the TA-XT2i texture analyzer, and the Texture Expert V1.0 software package was used for data processing and control. The measurement parameters are as follows: TPA probe TA41, fixture TA-RT-KIT, trigger point load 5 grams, test speed 1 mm / s, number of cycles 2 times, and recoverable time 0 seconds. The evaluation parameters characterizing the texture condition of the protein bar were obtained from the texture characteristic curve: hardness, elasticity, and chewiness. The results are shown in Table 3.

[0107] Table 3 Test results of hardness, elasticity and chewiness parameters of each sample

[0108] Group Hardness / N Elasticity / mm Chewing property / mJ Example 1 545±2.36 2.35±0.11 0.45±0.07 Example 2 502±1.24 2.44±0.15 0.41±0.06 Comparative Example 1 1468±8.91 1.89±0.21 0.91±0.11 Comparative Example 2 404±3.14 2.35±0.16 0.38±0.04 Comparative Example 3 306±2.35 2.38±0.22 0.34±0.05 Comparative Example 4 1841±10.32 3.25±0.19 1.02±0.89

[0109] According to the data in Table 3, Examples 1 and 2 and Comparative Examples 2 and 3 have lower hardness, greater elasticity, and lower chewiness, which indicates that the collagen bars are softer in texture than pea protein bars and granular soy protein bars, providing a better taste and lower chewiness, thereby bringing consumers a better eating experience. This conclusion is consistent with the effect of collagen peptides on food quality. The addition of collagen peptides can significantly improve the water holding capacity of the product, reduce hardness, viscosity, adhesiveness and chewiness, thereby improving the texture and taste of the food.

[0110] 5. In order to further study the effect of collagen peptide powder on the microstructure of protein bars, soy protein 806, soy protein WT-120, concentrated whey protein WPC70-volac and collagen peptide powder were used as protein sources, and protein bars prepared with maltitol + protein powder were used as simulation systems, and scanning electron microscopy (SEM) was used to take pictures and observe. A 25% glutaraldehyde solution was diluted to a 2.5% glutaraldehyde fixative with a 0.1M pH = 7.4 PBS buffer. Take 0.05-0.1g of sample and make it into a flat shape, put it into and immerse it in 50mL of fixative, and fix it at 4°C for 24h. To prevent the sample from sticking to the bottom of the bottle, shake the fixative bottle appropriately during the fixation of the sample. After the sample is fixed, it is rinsed three times with PBS buffer for 15 minutes each time. The samples were then dehydrated in a gradient manner using ethanol-water solutions, with the concentrations of the ethanol-water solutions increasing in sequence to 30%, 50%, 70%, 80%, 90%, and 100%, respectively. Each concentration gradient was dehydrated for 1 hour, and the samples were finally taken out and dried naturally. The dried samples were split and their cross sections were sprayed with gold, placed on a sample stand for observation, the voltage was set to 5kV, and the magnification was 300 times (300 is enough to illustrate the problem, but there are other multiples for reference).

[0111] Results and analysis:

[0112] The results of soybean protein 806 and soybean protein WT-120 are shown in Figure 3 , Figure 4 ,from Figure 3-Figure 4 It can be seen that the overall structure of the soy protein bar is mostly globular protein. Protein accumulation will occur in the later stage, and it will swell and cross-link to form a network structure. The formed network structure is dense, and the hardness of the protein bar will increase significantly in the later stage.

[0113] Whey protein concentrate WPC70-volac results Figure 5 The protein in the whey protein bar will absorb water and collapse and dissolve, thus forming a smoother flat surface. Although the hardness of the protein bar will increase later, the increase in hardness is not large compared to soy protein. This is closely related to the protein structure of soy protein and whey protein.

[0114] The results of protein bars prepared with collagen peptide powder are shown in Figure 6 ,from Figure 6It can be seen that the overall structure of the collagen rod observed on the first day is tight, with more irregular shapes and fewer globular proteins; in the later stage, the proteins are cross-linked and some proteins are deformed; after one week of acceleration (high temperature 40°C, air humidity 75%), the protein edges are blurred and adhered, which may be due to the migration of water and further cross-linking between protein molecules, resulting in the fusion of the structure, but there are still some pores. After 4 weeks of acceleration, the protein pores inside the sample become smaller and gradually cross-link into a large plane. At this time, the cross-linking of collagen fibrils is dominant, making the interior present a smoother plane structure similar to whey protein.

[0115] When comparing the hardness changes of protein bars from different protein sources, we can analyze it from the perspective of the structural characteristics of the protein and the interaction of the protein bar system. Collagen has significant structural differences from soy protein and whey protein, and these differences directly affect the texture changes of protein bars during processing and storage. Collagen mainly exists in the form of fibrils, which have a loose structure and do not tend to form a tight network structure during processing and storage. In contrast, soy protein and whey protein are mainly composed of globulins, which are more likely to stack, swell and cross-link during processing and storage to form a tighter structure.

[0116] Secondly, the amino acid composition of collagen contains high levels of glycine, proline and hydroxyproline, which help form a stable triple helix structure. This structure gives collagen excellent water absorption and water retention, which helps maintain the softness of the protein bar. Soy protein and whey protein are mainly composed of globulin and gluten, and the water absorption and water retention of these proteins are relatively weak. Since the water absorption of soy protein and whey protein is not as good as that of collagen, their application in protein bar systems often requires syrup to shape. The Maillard reaction will aggravate the hardening of the system in this process. On the contrary, no syrup needs to be added to the collagen system, which reduces the occurrence of the Maillard reaction and reduces the degree of hardening of the system.

[0117] 6. The sensory evaluation team is composed of 10 sensory assessors with food professional background who have received relevant training. Before the sensory evaluation, the assessors are first trained in protein bar-related knowledge to clarify the meaning and scoring standards of various sensory characteristic indicators, so that they can distinguish, analyze and judge the various sensory characteristics of protein bars, and have a certain degree of expression of various characteristics. With the hardness, elasticity, chewiness, and overall acceptability of the protein bar texture as the factor set, and excellent, good, medium, and poor as the comment set, 4 single-factor matrices are established, and a main factor-prominent comprehensive evaluation model is constructed. The M evaluation model is used for analysis. The sensory scoring standards for different protein bar textures are shown in the following table:

[0118] Table 4 Sensory evaluation standards for protein bar texture

[0119]

[0120] Establish a judgment set. Number different protein bar samples, make fuzzy comprehensive judgments on the texture quality requirements of different protein bars according to the above table, and establish a judgment set.

[0121] Object set U = {u1, ..., u i ,…u n};

[0122] Factor set X = {x1, ..., x j , …x n} = {hardness, elasticity, chewiness, overall acceptability};

[0123] Comment set Y = {y1, ..., y p ,…y m} = {excellent, good, fair, poor};

[0124] Through manual evaluation, the index weights are obtained using the hierarchical analysis method: the weight set W = {w 硬度 , w 弹性 , w 咀嚼性 , w 总体接受性} = {0.076, 0.136, 0.245, 0.543};

[0125] A single factor evaluation matrix was established. The evaluation team evaluated each factor one by one, and then counted the number of people who commented on each factor, so that there were 10 people who commented on each factor for 4 times. Then the number of people who commented on each factor was normalized, that is, A = [α1', ...α p ', ...α4'], then for each factor x, there is a fuzzy evaluation R ij (r ij , r i2 ,…r in )∈f(Y), then the four factors can establish four single-factor fuzzy evaluation matrices to obtain the sensory evaluation results of different protein bar samples.

[0126] Determine the evaluation score set V. The evaluation score set V is a set of the levels of each evaluation result. U = {v1, v2, v3, v4}, where v1, v2, v3, v4 are respectively excellent, good, medium, and poor. In this experiment, the four levels correspond to 100, 80, 60, and 40, respectively. That is, V = {excellent, good, medium, poor} = {100, 80, 60, 40}.

[0127] Linear transformation. After fuzzy linear transformation, the fuzzy comprehensive evaluation matrix is ​​obtained: B = V·R = (b1, ..., b p , ..., b4), where bp = V·R ip (P=1, 2, 3, 4).

[0128] The total score of fuzzy comprehensive evaluation is: T = W·B.

[0129] The results are shown in Table 5 below.

[0130] Table 5 Sensory test results of each sample

[0131]

[0132] According to the data presented in Table 5, it can be observed that Examples 1 and 2 have significantly lower sensory hardness than Comparative Examples 1 and 4, while the overall sensory acceptance and sensory comprehensive texture scores are improved.

[0133] The above detailed description is a specific description of one feasible embodiment of the present invention. The embodiment is not intended to limit the patent scope of the present invention. Any equivalent implementation or modification that does not deviate from the present invention should be included in the scope of the technical solution of the present invention.

Claims

1. A composition for promoting muscle recovery after exercise, characterized in that: The raw materials of the composition include collagen peptide powder, pea protein isolate powder, granular soy protein and trace nutrients; the mass ratio of the collagen peptide powder, pea protein isolate powder and granular soy protein is 4-6:3-5:

1.

2. The composition according to claim 1, characterized in that The collagen peptide powder is selected from at least one of bone collagen peptide powder and fish collagen peptide powder.

3. The composition according to claim 1, characterized in that The raw materials of the composition include 20-25 parts of collagen peptide powder, 14-16 parts of pea protein isolate powder, 1-5 parts of granular soy protein and 0.1-2 parts of micronutrients.

4. The composition according to claim 1, characterized in that The micronutrients are selected from one or more of curcumin, vitamin E, vitamin C, leucine and taurine.

5. The composition according to claim 1, characterized in that The micronutrients include a mixture of curcumin, vitamin E and taurine in a mass ratio of 1-5:1-5:3-6.

6. The composition according to any one of claims 1 to 5, characterized in that The raw materials of the composition also include one or more of glycerol, water, vegetable oil and phospholipids.

7. A method for preparing the composition according to any one of claims 1 to 5, characterized in that: The steps include: (1) premixing trace elements with a portion of collagen peptide powder, and sieving to obtain mixed powder 1; (2) mixing the mixed powder 1 with the remaining collagen peptide powder and the pea protein isolate powder to obtain a mixed powder 2; (3) Mix the mixed powder 2 and the granulated soybean protein to obtain a composition.

8. The preparation method according to claim 7, characterized in that: The premixing time in step (1) is 5-10 minutes, and the sieving mesh size is 20-30 meshes; the mixing time in step (2) is 5-10 minutes.

9. A protein bar, characterized in that: The raw materials of the protein bar include the composition according to any one of claims 1-5.

10. Use of the composition according to any one of claims 1 to 5 or the composition obtained by the preparation method according to any one of claims 7 to 8 in preparing a product that promotes muscle recovery after exercise.

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