Preparation method of composite cereal powder, high-satiety milk shake composition containing composite cereal powder and preparation method of high-satiety milk shake composition

Abstract

The invention discloses a preparation method of composite cereal powder, a high-satiety milk shake composition containing the composite cereal powder and a preparation method, and relates to the technical field of food processing.The preparation method of the composite cereal powder comprises the steps that the cereal powder is treated with lactic acid and sodium caseinate in sequence, and uniformly mixing the treated product with one or more of glucose syrup, vegetable oil, edible corn starch, malt flour, whey powder and edible salt to obtain the composite cereal powder with excellent solubility and high solution stability. The milk shake composition containing the composite cereal powder provided by the invention has better solubility and solution stability due to the modification of the cereal powder, and the milk shake composition improves long-acting satiety, inhibits appetite and produces poor calorie from multiple dimensions, so that the purpose of losing weight is achieved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for preparing composite grain powder, a high-satiety milkshake composition containing the composite grain powder, and a preparation method thereof. Background Art

[0002] Milkshakes are nutritionally balanced and rich in content. One meal and one drink are suitable to replace regular meals, and are loved by women who are losing weight. By replacing regular meals with meal replacements that have a sense of satiety, calorie intake is reduced to create a calorie gap to achieve the goal of weight loss. There are many meal replacement products on the market, but products that have a comprehensive nutritional structure, fit the energy-restricted high-protein diet, and are low-calorie and filling are relatively scarce. Products that are not filling and nutritious enough will cause consumers to consume extra energy or lack of nutrient intake, causing greater health problems, and cannot meet consumers' weight loss needs to consume products to replace regular meals. At present, most competing meal replacement milkshakes are mainly carbohydrate products and high-fat products. In order to achieve a sense of satiety, the balance of nutritional ratios is ignored. The meal replacement powders on the market now include fruit and vegetable meal replacement powders, protein compound powders, cereal meal replacement powders, dietary fiber powders, etc. There is a lack of nutritional meal replacement milkshake products with compound multi-dimensional nutrients to support satiety, and large bag products are not accurate enough to intake balanced nutrition.

[0003] With the improvement of health awareness and the acceleration of the pace of life, nutritionally balanced and high-satiation milkshakes have broad market prospects as a new type of meal replacement product. This type of milkshake is not only nutritious, but also provides a long-term sense of fullness, which is very suitable for busy urban people. However, the technology of this type of product is still not mature enough.

[0004] One of the key technologies of milkshakes lies in their special formula. In order to meet the modern people's demand for low calories and high nutrition, the R&D personnel carefully selected a variety of raw materials for mixing. Among them, the addition of compound grain powder is a highlight. Compound grain powder is usually made by finely grinding a variety of grains, such as oats, brown rice, corn, etc. They are rich in dietary fiber and a variety of vitamins and minerals, and have a significant effect on increasing satiety and regulating intestinal function.

[0005] Although the addition of compound grain powder improves the nutritional value and satiety of the milkshake, it also brings some technical challenges. The main problem is that the overall solubility of the milkshake powder decreases due to the poor solubility of the compound grain powder itself. Since there are more fiber components in the grain powder, these fibers are not easy to dissolve in water, which causes the milkshake powder to easily clump and become uneven when brewing. In addition, the larger particles of the compound grain powder will also affect the overall dissolution rate of the powder. In addition to the decrease in solubility, the addition of compound grain powder will also affect the liquid stability of the milkshake after dissolution. There are differences in density and properties between grain ingredients and other ingredients such as milk powder. Without long-term storage, the milkshake will show stratification or precipitation (precipitation of grain ingredients), affecting the taste and appearance.

[0006] In order to solve these problems, the researchers conducted a lot of experiments and improvements. On the one hand, they optimized the grinding process of the composite grain powder, reduced the particle size, and improved its dispersibility in water; on the other hand, they improved the formula of the milkshake and added some co-solvents and stabilizers to improve the solubility and stability of the milkshake. However, these methods cannot fundamentally solve the above problems caused by the composite grain powder. Summary of the invention

[0007] In order to solve the above problems, the present invention mainly starts from the modification of composite grain powder, prepares a composite grain powder with excellent solubility and high solution stability, and prepares the corresponding high satiety milkshake composition based on this. The specific scheme is as follows:

[0008] First, the present invention provides a method for preparing composite cereal flour, comprising the following steps:

[0009] S1. Prepare a first suspension by mixing cereal powder in water, add lactic acid to the first suspension, heat under stirring conditions to perform a first reaction, and separate a first mixture obtained after the first reaction to obtain a first product;

[0010] S2, taking the first product and preparing a second suspension in water, adding sodium caseinate to the second suspension and mixing to obtain a mixed system, adjusting the pH value of the mixed system to 6.0-8.0, subjecting the mixed system to a second reaction under heating and stirring conditions, and separating the second mixture obtained after the second reaction to obtain a second product;

[0011] S3. Mix the second product with one or more of glucose syrup, vegetable oil, edible corn starch, malt powder, whey powder, and edible salt to obtain composite grain powder.

[0012] Preferably, in S1, the cereal powder includes oat powder and soybean powder, and the mass ratio of water, cereal powder and lactic acid is (80-90):(5-15):(1-10).

[0013] Preferably, in S2, the mass ratio of water, the first product and sodium caseinate is (80-90):(5-10):(0.5-2).

[0014] Preferably, the separation in S1 comprises: centrifuging the first mixture, removing the supernatant to obtain a first solid precipitate, washing the first solid precipitate with deionized water and then drying to obtain the first product; and / or

[0015] The separation in S2 includes: centrifuging the second mixture, removing the supernatant to obtain a second solid precipitate, washing the second solid precipitate with deionized water and then drying to obtain the second product.

[0016] Preferably, the temperature of the first reaction is 60-80°C, and the time of the first reaction is 8-18h.

[0017] Preferably, the temperature of the second reaction is 55-60° C., and the time of the second reaction is 1-2 h.

[0018] Second, the present invention provides a high-satiety milkshake composition, which comprises the following components: composite grain powder, composite protein powder, polydextrose, erythritol, skim milk powder, cooked flaxseed, oatmeal, compound vitamins, compound minerals, guar gum, sodium carboxymethyl cellulose, sucralose and food flavors, wherein the composite grain powder is prepared by any of the aforementioned composite grain powder preparation methods.

[0019] Preferably, the components included in the milkshake composition are calculated in parts by mass: 6.0-6.8 parts of the composite cereal powder, 0.7-9.3 parts of the composite protein powder, 5.7-6.7 parts of the polydextrose, 4.0-4.8 parts of the erythritol, 1.8-3.0 parts of the skimmed milk powder, 1.0-1.2 parts of the cooked flax seeds, 1.0-6.2 parts of the oatmeal, 0.08-0.1 parts of the complex vitamins, 0.32-0.35 parts of the complex minerals, 0.46-0.7 parts of the guar gum, 0.4-0.465 parts of the sodium carboxymethyl cellulose, 0.007-0.011 parts of the sucralose, and 0.1-0.35 parts of the food flavor.

[0020] Preferably, the complex minerals include two or more of calcium carbonate, ferric pyrophosphate and zinc gluconate.

[0021] Preferably, the compound vitamins include two or more of vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, niacin, folic acid, and pantothenic acid.

[0022] Preferably, the composite protein powder comprises two or more of the following components: 6-8 parts of isolated soy protein powder, 0.5-0.8 parts of isolated pea protein powder, and 0.2-0.5 parts of concentrated whey protein powder.

[0023] Thirdly, the present invention provides a method for preparing the high satiety milkshake composition, comprising the following steps:

[0024] (1) preliminarily mixing the composite cereal powder, the composite protein powder, the oatmeal, the skim milk powder, and the cooked flaxseed in a mixer to obtain a third mixture;

[0025] (2) adding the erythritol and the sucralose to the third mixture in sequence, and continuing to mix evenly to obtain a fourth mixture;

[0026] (3) adding the polydextrose, the guar gum, and the sodium carboxymethyl cellulose to the fourth mixture in sequence, and continuing to mix evenly to obtain a fifth mixture;

[0027] (4) Adding the complex vitamins, the complex minerals, and the food flavoring to the fifth mixture in sequence, and continuing to mix evenly to obtain the high satiety milkshake composition.

[0028] Preferably, in step (1), the rotation speed of the mixer is 50-70 rpm, and the mixing time is 10-15 min; and / or in step (2), the rotation speed of the mixer is 80-100 rpm, and the mixing time is 10-15 min; and / or in step (3), the rotation speed of the mixer is 120-130 rpm, and the mixing time is 15-20 min; and / or in step (4), the rotation speed of the mixer is 120-130 rpm, and the mixing time is 5-10 min.

[0029] Beneficial effects of the present invention:

[0030] This product is a nutritionally balanced, flavorful, and satiety-enhancing meal replacement shake formula designed for women who need to lose fat. Designed based on the nutritional structure of a limited energy balanced diet, this formula is a nutritionally balanced, low-calorie meal replacement shake formula rich in dietary fiber and unsaturated fatty acids, containing an appropriate amount of calcium and vitamin D. It improves long-lasting satiety from multiple dimensions, suppresses appetite, creates a calorie gap, and achieves the goal of losing fat.

[0031] This product has a clear sense of fullness, is nutritionally balanced and easy to carry; it ensures the normal body needs while creating a calorie difference, and by suppressing appetite, it ensures that consumers reduce extra intake.

[0032] The present invention effectively improves the solubility and stability of the grain powder by modifying the grain powder in the milkshake composition: Lactic acid is a naturally occurring organic acid widely used in the food industry. It may react chemically with inorganic components (such as calcium salts) in the grain powder to form lactates, and this chemical reaction may change the properties of the surface of the grain powder. Sodium caseinate is a food additive commonly used as an emulsifier and stabilizer. It does not directly affect the solubility of the grain powder, but may indirectly affect the stability of the overall mixture by improving the emulsification and stability of the solution. When sodium caseinate is mixed with grain powder, it is mainly modified by physical effects (such as adsorption and encapsulation) rather than chemical reactions. It may form a protective film to prevent the coagulation of grain powder particles, thereby improving the stability of the solution. In addition, in terms of solubility, we found that on the basis of lactic acid modification, after sodium caseinate modification, the overall solubility of the grain powder is further improved, which may be due to the fact that the grain powder after lactic acid modification is specifically affected by the coating or adsorption of the sodium caseinate modification step. Finally, through the synergistic effect of the two, we obtained a series of composite grain powders with excellent solubility and stability, and a high-satiety milkshake composition containing the composite grain powders. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 This is a photo of the composite grain flour of Preparation Example 1;

[0034] Figure 2 This is a photo of the composite grain flour of Preparation Example 2;

[0035] Figure 3 This is a photo of the composite cereal flour of Preparation Example 3;

[0036] Figure 4 This is a photo of the milkshake composition of Example 1;

[0037] Figure 5 This is a photo of the milkshake composition of Example 2;

[0038] Figure 6 This is a photo of the milkshake composition of Example 3. DETAILED DESCRIPTION

[0039] 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 of 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.

[0040] 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 can be applied to the present invention. The preferred implementation methods and materials described herein are for demonstration purposes only, but cannot limit the content of this application. The restrictive terms such as "first" and "second" herein only represent the distinction between the restricted words thereafter in different steps. The experimental methods in the following examples, unless otherwise specified, are all conventional methods, and the test materials used in the following examples, unless otherwise specified, are all purchased from commercial channels.

[0041] The following specific embodiments are used to illustrate the implementation of the present invention. In the absence of conflict, the following embodiments and features in the embodiments may be combined with each other.

[0042] In a first aspect, the present application provides a method for preparing a composite cereal flour, comprising the following steps:

[0043] S1. Prepare a first suspension by mixing cereal powder in water, add lactic acid to the first suspension, heat under stirring conditions to perform a first reaction, and separate a first mixture obtained after the first reaction to obtain a first product;

[0044] S2, taking the first product and preparing a second suspension in water, adding sodium caseinate to the second suspension and mixing to obtain a mixed system, adjusting the pH value of the mixed system to 6.0-8.0, subjecting the mixed system to a second reaction under heating and stirring conditions, and separating the second mixture obtained after the second reaction to obtain a second product;

[0045] S3. Mix the second product with one or more of glucose syrup, vegetable oil, edible corn starch, malt powder, whey powder, and edible salt to obtain composite grain powder.

[0046] In some embodiments, in S2, the pH value of the mixed system can be adjusted to 6.0, 6.5, 7.0, 7.5, 8.0. Preferably, the pH value of the mixed system is adjusted to 7.0. Within this range, the pH value has no significant effect on the properties of the obtained product; when the pH value is less than 6.0 or greater than 8.0, the obtained composite grain powder is prepared into a suspension, and the suspension stability rate and the time for stratification of the suspension are similar to those of the comparative example 1, indicating that at this pH, the treatment of the grain powder by sodium caseinate cannot proceed smoothly.

[0047] In some embodiments, in S1, the cereal flour includes oat flour and soy flour, and the mass ratio of the oat flour to the soy flour is 1:2-2:1. The mass ratio of the oat flour to the soy flour can be set to 1:2, 1:1.5, 1:1, 1.5:1, 2:1. The mass ratio of water, cereal flour and lactic acid is (80-90): (5-15): (1-10), wherein the mass fraction of the water can be 80 parts, 83 parts, 85 parts, 88 parts, 90 parts, the mass fraction of the cereal flour can be 5 parts, 8 parts, 10 parts, 13 parts, 15 parts, and the mass fraction of the lactic acid can be 1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts. For example, the mass ratio of water, cereal powder and lactic acid can be set to 90:15:1, 90:15:3, 80:10:4, 80:5:4, 80:5:10. When the mass ratio of cereal powder to lactic acid is between 15:1-5:10, as the proportion of lactic acid dosage increases, the suspension stability rate and the time for stratification of the obtained composite cereal powder to be prepared into a suspension increase, and the relative viscosity after placement is also greater; but when the mass ratio of cereal powder to lactic acid is greater than 15:1, the test result of the obtained composite cereal powder prepared into a suspension is similar to that of comparative preparation example 2, and the treatment with lactic acid at too low a concentration does not significantly affect the properties of the cereal powder; when the mass ratio of cereal powder to lactic acid is less than 5:10, the obtained composite cereal powder is prepared into a suspension, and the suspension stability rate and the time for stratification of the suspension no longer change significantly with the increase of the amount of lactic acid dosage.

[0048] In some embodiments, in S1, the temperature of the first reaction is 60-80°C, and the time of the first reaction is 8-18 hours. The temperature of the first reaction can also be 60, 65, 70, 75, 80°C, and the time of the first reaction can also be 8, 10, 12, 14, 16, 18 hours.

[0049] In some embodiments, the separation in S1 includes: centrifuging the first mixture, removing the supernatant to obtain a first solid precipitate, washing the first solid precipitate with deionized water and then drying to obtain the first product; and / or

[0050] The separation in S2 includes: centrifuging the second mixture, removing the supernatant to obtain a second solid precipitate, washing the second solid precipitate with deionized water and then drying to obtain the second product.

[0051] In some embodiments, in S2, the mass ratio of the water, the first product and sodium caseinate is (80-90): (5-10): (0.5-2). Wherein, the mass fraction of the water can be 80 parts, 83 parts, 85 parts, 88 parts, 90 parts, the mass fraction of the first product can be 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, and the mass fraction of the sodium caseinate can be 0.5 parts, 0.8 parts, 1 parts, 1.3 parts, 1.5 parts, 1.8 parts, 2 parts. For example, the mass ratio of the water, the first product and sodium caseinate can be set to 90:10:0.5, 90:10:1, 80:10:1.5, 80:5:1, 80:5:1.5, 80:5:2, 90:5:2. When the mass ratio of the first product to sodium caseinate is between 10:0.5 and 5:2, as the proportion of sodium caseinate increases, the suspension stability rate and the time for stratification of the obtained composite grain powder to be prepared into a suspension increase, and the relative viscosity after standing is also greater; but when the mass ratio of the first product to sodium caseinate is greater than 10:0.5, the test result of the obtained composite grain powder prepared into a suspension is similar to that of Comparative Preparation Example 1, and the treatment with too low a concentration of sodium caseinate does not significantly affect the product properties; when the mass ratio of the first product to sodium caseinate is less than 5:2, the obtained composite grain powder is prepared into a suspension, and the suspension stability rate and the time for stratification of the suspension no longer change significantly with the increase of the amount of sodium caseinate.

[0052] In some embodiments, in S2, the temperature of the second reaction is 55-60°C, and the time of the second reaction is 1-2h. The temperature of the second reaction can be set to 55°C, 56°C, 57°C, 58°C, 59°C, 60°C, and the time of the second reaction can be set to 1h, 1.3h, 1.5h, 1.8h, 2h.

[0053] In a second aspect, the present application provides a high satiety milkshake composition, the milkshake composition comprising composite grain powder, composite protein powder, polydextrose, erythritol, skim milk powder, cooked flaxseed, oatmeal, compound vitamins, compound minerals, guar gum, sodium carboxymethyl cellulose, sucralose and food flavors, wherein the composite grain powder is prepared by the preparation method of the composite grain powder in the above embodiment. Among them, the influence of the mass ratio of grain powder to lactic acid and the mass ratio of the first product to sodium caseinate on the stability of the milkshake shows the same rule as its influence on the stability of the composite grain powder.

[0054] In some embodiments, the components included in the milkshake composition are calculated in parts by mass: 6.0-6.8 parts of the composite cereal flour, 0.7-9.3 parts of the composite protein powder, 5.7-6.7 parts of the polydextrose, 4.0-4.8 parts of the erythritol, 1.8-3.0 parts of the skim milk powder, 1.0-1.2 parts of the cooked flax seeds, 1.0-6.2 parts of the oatmeal, 0.08-0.1 parts of the complex vitamins, 0.32-0.35 parts of the complex minerals, 0.46-0.7 parts of the guar gum, 0.4-0.465 parts of the sodium carboxymethyl cellulose, 0.007-0.011 parts of the sucralose, and 0.1-0.35 parts of the food flavor. Further, the composite cereal flour may be 6.0 parts, 6.2 parts, 6.4 parts, 6.6 parts, and 6.8 parts, the composite protein powder may be 0.7 parts, 1.0 parts, 1.3 parts, 2.0 parts, 4.0 parts, 6.0 parts, 8.0 parts, and 9.3 parts, the polydextrose may be 5.7 parts, 6.0 parts, 6.5 parts, and 6.7 parts, the erythritol may be 4.0 parts, 4.3 parts, 4.5 parts, and 4.8 parts, the skim milk powder may be 1.8 parts, 2.2 parts, 2.5 parts, 2.8 parts, and 3.0 parts, the cooked flaxseed may be 1.0 parts, 1.1 parts, and 1.2 parts, and the oatmeal may be 1.0 parts. , 3.0 parts, 5.0 parts, 6.2 parts, the compound vitamins can be 0.08 parts, 0.09 parts, 0.1 parts, the compound minerals can be 0.32 parts, 0.33 parts, 0.34 parts, 0.35 parts, the guar gum can be 0.46 parts, 0.55 parts, 0.65 parts, 0.7 parts, the sodium carboxymethyl cellulose can be 0.4 parts, 0.42 parts, 0.45 parts, 0.465 parts, the sucralose can be 0.007 parts, 0.008 parts, 0.009 parts, 0.010 parts, 0.011 parts, the food flavor can be 0.1 parts, 0.2 parts, 0.3 parts, 0.35 parts. Within this range, the above parameters can ensure that the milkshake product has balanced nutrition and good taste.

[0055] In some embodiments, the complex minerals include two or more of calcium carbonate, ferric pyrophosphate, and zinc gluconate.

[0056] In some embodiments, the compound vitamins include two or more of vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, niacin, folic acid, and pantothenic acid.

[0057] In some embodiments, the composite protein powder includes two or more of the following components: 6-8 parts of soy protein isolate powder, 0.5-0.8 parts of pea protein isolate powder, and 0.2-0.5 parts of concentrated whey protein powder. The soy protein isolate powder can be 6 parts, 7 parts, or 8 parts, the pea protein isolate powder can be 0.5 parts, 0.6 parts, 0.7 parts, or 0.8 parts, and the concentrated whey protein powder can be 0.2 parts, 0.3 parts, 0.4 parts, or 0.5 parts.

[0058] In some embodiments, the milkshake composition further includes one or more of the following components in parts by mass: 4.143-5 parts of maltooligosaccharide powder, 0.2-0.8 parts of barley grass powder, 0.03-0.05 parts of β-carotene, 0.084-0.094 parts of phospholipids, 4.03-4.916 parts of maltodextrin, and 0.06-0.09 parts of edible salt.

[0059] In a third aspect, the present application provides a method for preparing the high satiety milkshake composition in the above embodiment, comprising the following steps:

[0060] (1) preliminarily mixing the composite cereal powder, the composite protein powder, the oatmeal, the skim milk powder, and the cooked flaxseed in a mixer to obtain a third mixture;

[0061] (2) adding the erythritol and the sucralose to the third mixture in sequence, and continuing to mix evenly to obtain a fourth mixture;

[0062] (3) adding the polydextrose, the guar gum, and the sodium carboxymethyl cellulose to the fourth mixture in sequence, and continuing to mix evenly to obtain a fifth mixture;

[0063] (4) Adding the complex vitamins, the complex minerals, and the food flavoring to the fifth mixture in sequence, and continuing to mix evenly to obtain the high satiety milkshake composition.

[0064] In some embodiments, in the step (1), the speed of the mixer is 50-70 rpm, and the mixing time is 10-15 min; and / or in the step (2), the speed of the mixer is 80-100 rpm, and the mixing time is 10-15 min; and / or in the step (3), the speed of the mixer is 120-130 rpm, and the mixing time is 15-20 min; and / or in the step (4), the speed of the mixer is 120-130 rpm, and the mixing time is 5-10 min. In the step (1), the speed of the mixer can be set to 50 rpm, 60 rpm, 70 rpm, and the mixing time can be set to 10 min, 12 min, 15 min. In the step (2), the speed of the mixer can be set to 80 rpm, 90 rpm, 100 rpm, and the mixing time can be set to 10 min, 13 min, 15 min. In step (3), the speed of the mixer can be set to 120 rpm, 125 rpm, 130 rpm, and the mixing time can be set to 15 min, 17 min, 20 min. In step (4), the speed of the mixer can be set to 120 rpm, 125 rpm, 130 rpm, and the mixing time can be set to 5 min, 7 min, 10 min. For all the above settings of the mixer speed and time, when the speed is too low or the time is too short, uneven mixing will result. When the speed is too high, the stability of the milkshake product will be reduced. When the time is too long, the production efficiency will be reduced.

[0065] The technical solution of the present invention is described in detail below through specific embodiments.

[0066] Preparation Example 1 Preparation of composite cereal powder:

[0067] S1. Prepare a first suspension by mixing cereal powder in water, add lactic acid to the first suspension, heat under stirring conditions to perform a first reaction, and separate a first mixture obtained after the first reaction to obtain a first product;

[0068] S2, taking the first product and preparing a second suspension in water, adding sodium caseinate to the second suspension and mixing to obtain a mixed system, adjusting the pH value of the mixed system to 7.0, performing a second reaction on the mixed system under heating and stirring conditions, and separating the second mixture obtained after the second reaction to obtain a second product;

[0069] S3. Mix the second product with glucose syrup, vegetable oil, edible corn starch, malt powder, whey powder and edible salt to obtain composite grain powder.

[0070] The cereal powder in S1 includes oat powder and soybean powder, wherein the mass ratio of oat powder to soybean powder is 1:2; the mass ratio of water, cereal powder and lactic acid is 90:15:1.

[0071] The first reaction in S1 has a temperature of 60° C. and a time of 18 h.

[0072] The separation in S1 includes: centrifuging the first mixture, removing the supernatant to obtain a first solid precipitate, washing the first solid precipitate with deionized water and then drying to obtain the first product; the separation in S2 includes: centrifuging the second mixture, removing the supernatant to obtain a second solid precipitate, washing the second solid precipitate with deionized water and then drying to obtain the second product.

[0073] The mass ratio of water, the first product and sodium caseinate in S2 is 90:10:0.5.

[0074] The second reaction in S2 has a temperature of 55° C. and a time of 2 h.

[0075] Preparation Example 2 Preparation of composite grain flour (the difference from Preparation Example 1 is that the ratio of oat flour to soybean flour in the grain flour is different, and the amount of lactic acid is increased):

[0076] S1. Prepare a first suspension by mixing cereal powder in water, add lactic acid to the first suspension, heat under stirring conditions to perform a first reaction, and separate a first mixture obtained after the first reaction to obtain a first product;

[0077] S2, taking the first product and preparing a second suspension in water, adding sodium caseinate to the second suspension and mixing to obtain a mixed system, adjusting the pH value of the mixed system to 7.0, performing a second reaction on the mixed system under heating and stirring conditions, and separating the second mixture obtained after the second reaction to obtain a second product;

[0078] S3. Mix the second product with glucose syrup, vegetable oil, edible corn starch, malt powder, whey powder and edible salt to obtain composite grain powder.

[0079] The cereal powder in S1 includes oat powder and soybean powder, wherein the mass ratio of oat powder to soybean powder is 2:1; the mass ratio of water, cereal powder and lactic acid is 80:5:4.

[0080] The first reaction in S1 has a temperature of 60° C. and a time of 18 h.

[0081] The separation in S1 includes: centrifuging the first mixture, removing the supernatant to obtain a first solid precipitate, washing the first solid precipitate with deionized water and then drying to obtain the first product; the separation in S2 includes: centrifuging the second mixture, removing the supernatant to obtain a second solid precipitate, washing the second solid precipitate with deionized water and then drying to obtain the second product.

[0082] The mass ratio of water, the first product and sodium caseinate in S2 is 90:10:0.5.

[0083] The second reaction in S2 has a temperature of 55° C. and a time of 2 h.

[0084] Preparation Example 3 Preparation of composite grain flour (the difference from Preparation Example 2 is that the ratio of oat flour to soybean flour in the grain flour is different, and the amount of lactic acid is further increased):

[0085] S1. Prepare a first suspension by mixing cereal powder in water, add lactic acid to the first suspension, heat under stirring conditions to perform a first reaction, and separate a first mixture obtained after the first reaction to obtain a first product;

[0086] S2, taking the first product and preparing a second suspension in water, adding sodium caseinate to the second suspension and mixing to obtain a mixed system, adjusting the pH value of the mixed system to 7.0, performing a second reaction on the mixed system under heating and stirring conditions, and separating the second mixture obtained after the second reaction to obtain a second product;

[0087] S3. Mix the second product with glucose syrup, vegetable oil, edible corn starch, malt powder, whey powder and edible salt to obtain composite grain powder.

[0088] The cereal powder in S1 includes oat powder and soybean powder, wherein the mass ratio of oat powder to soybean powder is 1:1; the mass ratio of water, cereal powder and lactic acid is 80:5:10.

[0089] The first reaction in S1 has a temperature of 60° C. and a time of 18 h.

[0090] The separation in S1 includes: centrifuging the first mixture, removing the supernatant to obtain a first solid precipitate, washing the first solid precipitate with deionized water and then drying to obtain the first product; the separation in S2 includes: centrifuging the second mixture, removing the supernatant to obtain a second solid precipitate, washing the second solid precipitate with deionized water and then drying to obtain the second product.

[0091] The mass ratio of water, the first product and sodium caseinate in S2 is 90:10:0.5.

[0092] The second reaction in S2 has a temperature of 55° C. and a time of 2 h.

[0093] Preparation Example 4 Preparation of composite grain flour (the difference from Preparation Example 3 is that the amount of sodium caseinate is increased):

[0094] S1. Prepare a first suspension by mixing cereal powder in water, add lactic acid to the first suspension, heat under stirring conditions to perform a first reaction, and separate a first mixture obtained after the first reaction to obtain a first product;

[0095] S2, taking the first product and preparing a second suspension in water, adding sodium caseinate to the second suspension and mixing to obtain a mixed system, adjusting the pH value of the mixed system to 7.0, performing a second reaction on the mixed system under heating and stirring conditions, and separating the second mixture obtained after the second reaction to obtain a second product;

[0096] S3. Mix the second product with glucose syrup, vegetable oil, edible corn starch, malt powder, whey powder and edible salt to obtain composite grain powder.

[0097] The cereal powder in S1 includes oat powder and soybean powder, wherein the mass ratio of oat powder to soybean powder is 1:1; the mass ratio of water, cereal powder and lactic acid is 80:5:10.

[0098] The first reaction in S1 has a temperature of 60° C. and a time of 18 h.

[0099] The separation in S1 includes: centrifuging the first mixture, removing the supernatant to obtain a first solid precipitate, washing the first solid precipitate with deionized water and then drying to obtain the first product; the separation in S2 includes: centrifuging the second mixture, removing the supernatant to obtain a second solid precipitate, washing the second solid precipitate with deionized water and then drying to obtain the second product.

[0100] The mass ratio of water, the first product and sodium caseinate in S2 is 80:5:1.

[0101] The second reaction in S2 has a temperature of 55° C. and a time of 2 h.

[0102] Preparation Example 5 Preparation of composite grain flour (the difference from Preparation Example 4 is that the amount of sodium caseinate is further increased, and the reaction temperature and reaction time are different):

[0103] S1. Prepare a first suspension by mixing cereal powder in water, add lactic acid to the first suspension, heat under stirring conditions to perform a first reaction, and separate a first mixture obtained after the first reaction to obtain a first product;

[0104] S2, taking the first product and preparing a second suspension in water, adding sodium caseinate to the second suspension and mixing to obtain a mixed system, adjusting the pH value of the mixed system to 7.0, performing a second reaction on the mixed system under heating and stirring conditions, and separating the second mixture obtained after the second reaction to obtain a second product;

[0105] S3. Mix the second product with glucose syrup, vegetable oil, edible corn starch, malt powder, whey powder and edible salt to obtain composite grain powder.

[0106] The cereal powder in S1 includes oat powder and soybean powder, wherein the mass ratio of oat powder to soybean powder is 1:1; the mass ratio of water, cereal powder and lactic acid is 80:5:10.

[0107] The first reaction in S1 has a temperature of 80°C and a time of 8 hours.

[0108] The separation in S1 includes: centrifuging the first mixture, removing the supernatant to obtain a first solid precipitate, washing the first solid precipitate with deionized water and then drying to obtain the first product; the separation in S2 includes: centrifuging the second mixture, removing the supernatant to obtain a second solid precipitate, washing the second solid precipitate with deionized water and then drying to obtain the second product.

[0109] The mass ratio of water, the first product and sodium caseinate in S2 is 80:5:2.

[0110] The second reaction in S2 has a temperature of 60° C. and a time of 1 h.

[0111] In the above-mentioned preparation examples 1-5, the second product, glucose syrup, vegetable oil, edible corn starch, malt powder, whey powder and edible salt in S3 are calculated by weight as follows: 50 parts of the second product, 2 parts of glucose syrup, 5 parts of vegetable oil, 8 parts of edible corn starch, 5 parts of malt powder, 5 parts of whey powder and 1 part of edible salt (under the above-mentioned ingredient ratios, the final product is in a powdery state).

[0112] In other preparation examples, S3 may also be mixing the second product with one or more of glucose syrup, vegetable oil, edible corn starch, malt powder, whey powder, and edible salt to obtain composite cereal powder.

[0113] Comparative Preparation Example 1 Preparation of composite grain flour (the difference from Preparation Example 5 is that sodium caseinate is not used for treatment in the preparation of the composite grain flour):

[0114] S1, preparing a suspension of cereal powder in water, adding lactic acid to the suspension and heating under stirring conditions to react, and separating the mixture obtained after the reaction to obtain a product;

[0115] S2. The obtained product is mixed with glucose syrup, vegetable oil, edible corn starch, malt powder, whey powder and edible salt to obtain composite grain powder.

[0116] S1 The cereal powder includes oat powder and soybean powder, wherein the mass ratio of oat powder to soybean powder is 1:1; the mass ratio of water, cereal powder and lactic acid is 80:5:10.

[0117] The reaction described in S1 was carried out at a temperature of 80°C and a time of 8 hours.

[0118] The separation in S1 includes: centrifuging the mixture, removing the supernatant to obtain a solid precipitate, washing the solid precipitate with deionized water and then drying to obtain the product.

[0119] The product, glucose syrup, vegetable oil, edible corn starch, malt powder, whey powder and edible salt in S2 are calculated by weight as follows: 50 parts of product, 2 parts of glucose syrup, 5 parts of vegetable oil, 8 parts of edible corn starch, 5 parts of malt powder, 5 parts of whey powder and 1 part of edible salt.

[0120] Preparation of composite grain flour in Comparative Preparation Example 2 (the difference from Preparation Example 5 is that lactic acid was not used for treatment in the preparation of the composite grain flour):

[0121] S1. Prepare a suspension of cereal powder in water, add sodium caseinate to the suspension and mix well to obtain a mixed system, adjust the pH value of the mixed system to 7.0, react the mixed system under heating and stirring conditions, and separate the mixture obtained after the reaction to obtain a product;

[0122] S2. The obtained product is mixed with glucose syrup, vegetable oil, edible corn starch, malt powder, whey powder and edible salt to obtain composite grain powder.

[0123] The cereal flour in S1 includes oat flour and soybean flour, wherein the mass ratio of oat flour to soybean flour is 1:1; the separation in S1 includes: centrifuging the mixture, removing the supernatant to obtain a solid precipitate, washing the solid precipitate with deionized water and then drying to obtain the product.

[0124] The mass ratio of water, cereal powder and sodium caseinate in S1 is 80:5:2.

[0125] The reaction described in S1 was carried out at a temperature of 60°C and a time of 1 h.

[0126] The product, glucose syrup, vegetable oil, edible corn starch, malt powder, whey powder and edible salt in S2 are calculated by weight as follows: 50 parts of product, 2 parts of glucose syrup, 5 parts of vegetable oil, 8 parts of edible corn starch, 5 parts of malt powder, 5 parts of whey powder and 1 part of edible salt.

[0127] Preparation of composite grain flour in Comparative Preparation Example 3 (the difference from Preparation Example 4 is that sodium caseinate is used first and then lactic acid is used):

[0128] S1. Prepare a first suspension by mixing cereal flour in water, add sodium caseinate to the first suspension and mix well to obtain a mixed system, adjust the pH value of the mixed system to 7.0, perform a first reaction on the mixed system under heating and stirring conditions, and separate the first mixture obtained after the first reaction to obtain a first product;

[0129] S2, taking the first product and preparing a second suspension in water, adding lactic acid to the second suspension and heating under stirring conditions to perform a second reaction, and separating the second mixture obtained after the second reaction to obtain a second product;

[0130] S3. Mix the second product with glucose syrup, vegetable oil, edible corn starch, malt powder, whey powder and edible salt to obtain composite grain powder.

[0131] The cereal powder in S1 includes oat powder and soybean powder, wherein the mass ratio of oat powder to soybean powder is 1:1; the mass ratio of water, cereal powder and sodium caseinate is 80:5:1.

[0132] The first reaction in S1 has a temperature of 55°C and a time of 2h.

[0133] The separation in S1 includes: centrifuging the first mixture, removing the supernatant to obtain a first solid precipitate, washing the first solid precipitate with deionized water and then drying to obtain the first product; the separation in S2 includes: centrifuging the second mixture, removing the supernatant to obtain a second solid precipitate, washing the second solid precipitate with deionized water and then drying to obtain the second product.

[0134] The mass ratio of water, the first product and lactic acid in S2 is 80:5:10.

[0135] The second reaction in S2 has a temperature of 60° C. and a time of 18 h.

[0136] Comparative Preparation Example 4 Untreated composite cereal flour:

[0137] The grain powder is mixed with glucose syrup, vegetable oil, edible corn starch, malt powder, whey powder and edible salt to obtain composite grain powder.

[0138] The cereal flour comprises oat flour and soybean flour, wherein the mass ratio of oat flour to soybean flour is 1:1; the cereal flour, glucose syrup, vegetable oil, edible corn starch, malt powder, whey powder and edible salt are calculated by weight as follows: 50 parts of cereal flour, 2 parts of glucose syrup, 5 parts of vegetable oil, 8 parts of edible corn starch, 5 parts of malt powder, 5 parts of whey powder and 1 part of edible salt.

[0139] The following process was used to prepare a high satiety milkshake composition:

[0140] (1) Preliminarily mixing the composite grain flour, composite protein powder, oatmeal, skim milk powder, and cooked flaxseed in a mixer to obtain a third mixture;

[0141] (2) adding erythritol and sucralose to the obtained third mixture in sequence, and continuing to mix evenly to obtain a fourth mixture;

[0142] (3) adding polydextrose, guar gum, and sodium carboxymethyl cellulose to the fourth mixture in sequence, and continuing to mix evenly to obtain a fifth mixture;

[0143] (4) Adding compound vitamins, compound minerals, and food flavors to the fifth mixture in sequence, and continuing to mix evenly to obtain a high satiety milkshake composition.

[0144] In the preliminary mixing of step (1), the mixer speed is 50 rpm and the mixing time is 10 min.

[0145] The mixing in step (2) was continued at a mixer speed of 80 rpm and a mixing time of 10 min.

[0146] The mixing in step (3) was continued at a mixer speed of 120 rpm for 15 min.

[0147] In step (4), the mixing speed of the mixer is 130 rpm and the mixing time is 5 min.

[0148] Example 1 Preparation of a high satiety milkshake composition:

[0149] Prepare a milkshake composition according to the following recipe:

[0150] Preparation Example 1: 6.0 parts of composite grain powder, 9.3 parts of composite protein powder (the composite protein powder includes: 8 parts of soy protein isolate powder, 0.8 parts of pea protein isolate powder, 0.5 parts of concentrated whey protein powder), 6.7 parts of polydextrose, 4.8 parts of erythritol, 3.0 parts of skim milk powder, 1.2 parts of cooked flax seeds, 6.2 parts of oatmeal, 0.1 parts of compound vitamins, 0.35 parts of compound minerals, 0.7 parts of guar gum, 0.465 parts of sodium carboxymethyl cellulose, 0.011 parts of sucralose, and 0.35 parts of food flavor.

[0151] Example 2 Preparation of a high satiety milkshake composition (the difference from Example 1 is that the content of composite cereal powder is increased):

[0152] Prepare a milkshake composition according to the following recipe:

[0153] Preparation Example 1: 6.0 parts of composite grain powder, 1.3 parts of composite protein powder (composite protein powder includes: 0.8 parts of pea protein isolate powder, 0.5 parts of concentrated whey protein powder), 5.7 parts of polydextrose, 4.0 parts of erythritol, 1.8 parts of skim milk powder, 1.0 parts of cooked flax seeds, 1.0 parts of oatmeal, 0.08 parts of compound vitamins, 0.32 parts of compound minerals, 0.46 parts of guar gum, 0.4 parts of sodium carboxymethyl cellulose, 0.007 parts of sucralose, and 0.1 parts of food flavor.

[0154] Example 3 Preparation of a high satiety milkshake composition (the difference from Example 2 is that the content of the composite cereal powder is further increased):

[0155] Prepare a milkshake composition according to the following recipe:

[0156] Preparation Example 1 prepared 6.8 parts of composite grain powder, 1.3 parts of composite protein powder (the composite protein powder includes: 0.8 parts of pea protein isolate powder, 0.5 parts of concentrated whey protein powder), 5.7 parts of polydextrose, 4.0 parts of erythritol, 1.8 parts of skim milk powder, 1.0 parts of cooked flax seeds, 1.0 parts of oatmeal, 0.08 parts of compound vitamins, 0.32 parts of compound minerals, 0.46 parts of guar gum, 0.4 parts of sodium carboxymethyl cellulose, 0.007 parts of sucralose, and 0.1 parts of food flavors.

[0157] Example 4 Preparation of a high satiety milkshake composition (the difference from Example 3 is that the composite grain powder prepared in Preparation Example 2 is used):

[0158] Prepare a milkshake composition according to the following recipe:

[0159] Preparation Example 2 prepared 6.8 parts of composite grain powder, 1.3 parts of composite protein powder (the composite protein powder includes: 0.8 parts of pea protein isolate powder, 0.5 parts of concentrated whey protein powder), 5.7 parts of polydextrose, 4.0 parts of erythritol, 1.8 parts of skim milk powder, 1.0 parts of cooked flax seeds, 1.0 parts of oatmeal, 0.08 parts of compound vitamins, 0.32 parts of compound minerals, 0.46 parts of guar gum, 0.4 parts of sodium carboxymethyl cellulose, 0.007 parts of sucralose, and 0.1 parts of food flavors.

[0160] Example 5 Preparation of a high satiety milkshake composition (the difference from Example 3 is that the composite grain powder prepared in Preparation Example 3 is used):

[0161] Prepare a milkshake composition according to the following recipe:

[0162] Preparation Example 3 prepared 6.8 parts of composite grain powder, 1.3 parts of composite protein powder (the composite protein powder includes: 0.8 parts of pea protein isolate powder, 0.5 parts of concentrated whey protein powder), 5.7 parts of polydextrose, 4.0 parts of erythritol, 1.8 parts of skim milk powder, 1.0 parts of cooked flax seeds, 1.0 parts of oatmeal, 0.08 parts of compound vitamins, 0.32 parts of compound minerals, 0.46 parts of guar gum, 0.4 parts of sodium carboxymethyl cellulose, 0.007 parts of sucralose, and 0.1 parts of food flavors.

[0163] Example 6 Preparation of a high satiety milkshake composition (the difference from Example 3 is that the composite grain powder prepared in Preparation Example 4 is used):

[0164] Prepare a milkshake composition according to the following recipe:

[0165] Preparation Example 4 prepared 6.8 parts of composite grain powder, 1.3 parts of composite protein powder (the composite protein powder includes: 0.8 parts of pea protein isolate powder, 0.5 parts of concentrated whey protein powder), 5.7 parts of polydextrose, 4.0 parts of erythritol, 1.8 parts of skim milk powder, 1.0 parts of cooked flax seeds, 1.0 parts of oatmeal, 0.08 parts of compound vitamins, 0.32 parts of compound minerals, 0.46 parts of guar gum, 0.4 parts of sodium carboxymethyl cellulose, 0.007 parts of sucralose, and 0.1 parts of food flavors.

[0166] Example 7 Preparation of a high satiety milkshake composition (the difference from Example 3 is that the composite grain powder prepared in Preparation Example 5 is used):

[0167] Prepare a milkshake composition according to the following recipe:

[0168] Preparation Example 5 prepared 6.8 parts of composite grain powder, 1.3 parts of composite protein powder (the composite protein powder includes: 0.8 parts of pea protein isolate powder, 0.5 parts of concentrated whey protein powder), 5.7 parts of polydextrose, 4.0 parts of erythritol, 1.8 parts of skim milk powder, 1.0 parts of cooked flax seeds, 1.0 parts of oatmeal, 0.08 parts of compound vitamins, 0.32 parts of compound minerals, 0.46 parts of guar gum, 0.4 parts of sodium carboxymethyl cellulose, 0.007 parts of sucralose, and 0.1 parts of food flavors.

[0169] The difference between Comparative Example 1 and Example 7 is that untreated composite grain flour is used instead of the composite grain flour prepared in Preparation Example 5.

[0170] Prepare a milkshake composition according to the following recipe:

[0171] 6.8 parts of untreated composite grain flour (Comparative Preparation Example 4), 1.3 parts of composite protein powder (the composite protein powder includes: 0.8 parts of pea protein isolate powder and 0.5 parts of concentrated whey protein powder), 5.7 parts of polydextrose, 4.0 parts of erythritol, 1.8 parts of skim milk powder, 1.0 parts of cooked flaxseed, 1.0 parts of oatmeal, 0.08 parts of compound vitamins, 0.32 parts of compound minerals, 0.46 parts of guar gum, 0.4 parts of sodium carboxymethyl cellulose, 0.007 parts of sucralose, and 0.1 parts of food flavor.

[0172] The difference between Comparative Example 2 and Example 7 is that the composite grain flour prepared in Comparative Preparation Example 1 is used instead of the composite grain flour prepared in Preparation Example 5 (not treated with sodium caseinate).

[0173] Prepare a milkshake composition according to the following recipe:

[0174] Comparative Preparation Example 1 prepared 6.8 parts of composite grain powder, 1.3 parts of composite protein powder (the composite protein powder includes: 0.8 parts of pea protein isolate powder, 0.5 parts of concentrated whey protein powder), 5.7 parts of polydextrose, 4.0 parts of erythritol, 1.8 parts of skim milk powder, 1.0 parts of cooked flax seeds, 1.0 parts of oatmeal, 0.08 parts of compound vitamins, 0.32 parts of compound minerals, 0.46 parts of guar gum, 0.4 parts of sodium carboxymethyl cellulose, 0.007 parts of sucralose, and 0.1 parts of food flavors.

[0175] The difference between Comparative Example 3 and Example 7 is that the composite grain flour prepared in Comparative Preparation Example 2 is used instead of the composite grain flour prepared in Preparation Example 5 (not treated with lactic acid).

[0176] Prepare a milkshake composition according to the following recipe:

[0177] Comparative Preparation Example 2 prepared 6.8 parts of composite cereal flour, 1.3 parts of composite protein powder (the composite protein powder includes: 0.8 parts of pea protein isolate powder, 0.5 parts of concentrated whey protein powder), 5.7 parts of polydextrose, 4.0 parts of erythritol, 1.8 parts of skim milk powder, 1.0 parts of cooked flax seeds, 1.0 parts of oatmeal, 0.08 parts of compound vitamins, 0.32 parts of compound minerals, 0.46 parts of guar gum, 0.4 parts of sodium carboxymethyl cellulose, 0.007 parts of sucralose, and 0.1 parts of food flavors.

[0178] The difference between Comparative Example 4 and Example 6 is that the composite grain flour prepared in Comparative Preparation Example 3 is used instead of the composite grain flour prepared in Preparation Example 4 (first treated with sodium caseinate and then treated with lactic acid).

[0179] Prepare a milkshake composition according to the following recipe:

[0180] Comparative Preparation Example 3 prepared 6.8 parts of composite cereal powder, 1.3 parts of composite protein powder (the composite protein powder includes: 0.8 parts of pea protein isolate powder, 0.5 parts of concentrated whey protein powder), 5.7 parts of polydextrose, 4.0 parts of erythritol, 1.8 parts of skim milk powder, 1.0 parts of cooked flax seeds, 1.0 parts of oatmeal, 0.08 parts of compound vitamins, 0.32 parts of compound minerals, 0.46 parts of guar gum, 0.4 parts of sodium carboxymethyl cellulose, 0.007 parts of sucralose, and 0.1 parts of food flavors.

[0181] Product testing:

[0182] 1. Suspension stability test

[0183] According to the above formula and preparation method, composite grain powder, milkshake product and untreated composite grain powder were prepared, and a uniformly dispersed suspension was prepared with the mass fraction of composite grain powder, milkshake powder or untreated composite grain powder in water being 16%. The obtained suspension was tested for stability, including the suspension stability rate, the time for stratification and the viscosity. The test results are shown in Table 1.

[0184] Detection method:

[0185] Suspension stability rate:

[0186] Steps: Centrifugation: Place the suspension in a centrifuge tube and centrifuge at 2000 rpm for 5 min.

[0187] Sampling: After centrifugation, take out the centrifuge tube, aspirate the upper liquid (the liquid suspended on the top after centrifugation), measure the absorbance (OD value) before centrifugation (A2) and after centrifugation (A1) at a wavelength of 550nm, use distilled water as the blank, calculate the suspension stability rate, and repeat the test 3 times for each sample.

[0188] Suspension stability rate = A1 / A2×100%

[0189] Time of stratification: let the suspension stand at 25°C, observe the state every 0.5 hour, and record the time of stratification.

[0190] Viscosity: Detect the viscosity of the initial suspension sample at 3 cm below the liquid surface. After the suspension is left to stand at 25°C for 2 hours, detect the viscosity of the sample at the same position and calculate the relative viscosity (viscosity after 2 hours / initial viscosity*100%).

[0191] Table 1 Results of product suspension stability test

[0192]

[0193] From the above test results, it can be seen that when lactic acid and sodium caseinate are used to treat grain flour at the same time, the stability of the composite grain flour suspension is significantly improved; compared with untreated grain flour, the 2h relative viscosity of the grain flour suspension is improved when the grain flour is treated with lactic acid alone, and the suspension stability rate is also improved, but the changes are not significant. It can be seen that the surface modification of grain flour particles based on lactic acid plays a positive role in improving the stability of the grain flour suspension, but the effect of this effect is limited; when the grain flour is treated with sodium caseinate alone, almost no change in properties can be seen. When lactic acid and sodium caseinate were introduced at the same time, the stability of the suspension was greatly improved, indicating that the lactic acid combined with the grain powder had a specific effect on the subsequent coating or adsorption of sodium caseinate. At the same time, the coating or adsorption of sodium caseinate may also have an effect on the binding of sodium lactate to the surface of the grain powder. Through the synergistic effect of the two, the special surface properties of the grain powder were formed, achieving the effect of greatly improving solubility and stability; but from the test results of comparative preparation example 3, it can be seen that this effect is based on the sequence of first using lactic acid treatment and then using sodium caseinate treatment, which further verifies our speculation on the action principle of sodium caseinate in the above text. The detection of the corresponding milkshake suspension prepared based on grain powder also reflects the same effect law.

[0194] The milkshake prepared by the method provided by the present invention has a more stable and uniform suspension, a smaller viscosity change after standing, a high suspension stability rate, and a stratification time of more than 3 hours, covering the time between meals of a normal user. If the milkshake is not consumed in time after brewing, the taste does not change significantly.

[0195] 2. Detection of satiety and blood sugar-raising effect

[0196] Fifty healthy women aged 25-30 years old, 160-165 cm in height and 50-60 kg in weight were randomly divided into 5 groups, 10 in each group, and ate milkshake samples or normal meals once at breakfast time. The control group 1 ate commercially available milkshake sample A for breakfast, and the control group 2 ate normal meals for breakfast. The people in the milkshake group ate one portion each time, that is, 40 g of milkshake powder was brewed to prepare the obtained milkshake suspension, and maintained a normal diet for the other two meals (all participants did not take any drugs during the experiment, had a normal dinner the day before the experiment, and did not eat after 22:00). The blood sugar increase ratio at different times after meal and the time after meal when obvious hunger appeared were measured after breakfast on the first day of the experiment, as well as the weight change after eating for 20 consecutive days (all data were taken as the average of all test data of 10 people in each group). The results are shown in Table 2.

[0197] Table 2 Product satiety feedback results

[0198]

[0199]

[0200] It can be seen that the milkshake prepared by the present invention has a good sugar control effect, a strong sense of fullness, and a certain weight control effect.

[0201] According to the above test results, it can be seen that the composite grain powder prepared by the method provided by the present invention can effectively improve the suspension stability of the milkshake after brewing. The milkshake formula containing the composite grain powder has the characteristics of slow blood sugar rise and strong satiety, which can help control body weight. The nutrients provided by the milkshake of the present invention are rich and comprehensive, and can meet the needs of normal human activities.

[0202] The preparation process of the high-satiety milkshake composition used in the embodiments of the present invention, wherein the order of adding materials, the speed of the mixer and the mixing time can be adjusted based on experience, does not have a decisive impact on the technical effects described in the present invention, and the technical solutions obtained by the adjustment all belong to the protection scope of the present invention.

[0203] The present invention and its embodiments are described above, which is not restrictive and only shows a part of the many embodiments 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 do not deviate from the purpose of the invention, they can creatively design methods and embodiments similar to the technical solution, which should all fall within the protection scope of the present invention.

Claims

1. A method for preparing composite cereal flour, characterized in that: The following steps are involved: S1. Prepare a first suspension by mixing cereal powder in water, add lactic acid to the first suspension, heat under stirring conditions to perform a first reaction, and separate a first mixture obtained after the first reaction to obtain a first product; S2, taking the first product and preparing a second suspension in water, adding sodium caseinate to the second suspension and mixing to obtain a mixed system, adjusting the pH value of the mixed system to 6.0-8.0, subjecting the mixed system to a second reaction under heating and stirring conditions, and separating the second mixture obtained after the second reaction to obtain a second product; S3. Mix the second product with one or more of glucose syrup, vegetable oil, edible corn starch, malt powder, whey powder, and edible salt to obtain composite grain powder.

2. The method for preparing the composite grain flour according to claim 1, characterized in that: In S1, the cereal powder includes oat powder and soybean powder, and the mass ratio of water, cereal powder and lactic acid is (80-90):(5-15):(1-10).

3. The method for preparing the composite grain flour according to claim 1, characterized in that: In S2, the mass ratio of water, the first product and sodium caseinate is (80-90):(5-10):(0.5-2).

4. The method for preparing composite grain flour according to claim 1, characterized in that: The separation in S1 includes: centrifuging the first mixture, removing the supernatant to obtain a first solid precipitate, washing the first solid precipitate with deionized water and then drying to obtain the first product; and / or The separation in S2 includes: centrifuging the second mixture, removing the supernatant to obtain a second solid precipitate, washing the second solid precipitate with deionized water and then drying to obtain the second product.

5. A high satiety milkshake composition, characterized in that: The milkshake composition comprises the following components: composite grain powder, composite protein powder, polydextrose, erythritol, skim milk powder, cooked flaxseed, oatmeal, composite vitamins, composite minerals, guar gum, sodium carboxymethyl cellulose, sucralose and food flavors, wherein the composite grain powder is prepared by the method according to any one of claims 1 to 4.

6. The high satiety milkshake composition according to claim 5, characterized in that: The components included in the milkshake composition are calculated in parts by mass: 6.0-6.8 parts of the composite cereal flour, 0.7-9.3 parts of the composite protein powder, 5.7-6.7 parts of the polydextrose, 4.0-4.8 parts of the erythritol, 1.8-3.0 parts of the skimmed milk powder, 1.0-1.2 parts of the cooked flax seeds, 1.0-6.2 parts of the oatmeal, 0.08-0.1 parts of the complex vitamins, 0.32-0.35 parts of the complex minerals, 0.46-0.7 parts of the guar gum, 0.4-0.465 parts of the sodium carboxymethyl cellulose, 0.007-0.011 parts of the sucralose, and 0.1-0.35 parts of the food flavor.

7. The high satiety milkshake composition according to claim 5, characterized in that: The compound minerals include two or more of calcium carbonate, ferric pyrophosphate and zinc gluconate.

8. The high satiety milkshake composition according to claim 5, characterized in that: The compound vitamins include two or more of vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, niacin, folic acid, and pantothenic acid.

9. The high satiety milkshake composition according to claim 5, characterized in that: The composite protein powder comprises two or more of the following components: 6-8 parts of isolated soy protein powder, 0.5-0.8 parts of isolated pea protein powder, and 0.2-0.5 parts of concentrated whey protein powder.

10. A method for preparing the high satiety milkshake composition according to any one of claims 5 to 9, characterized in that: The following steps are involved: (1) preliminarily mixing the composite cereal powder, the composite protein powder, the oatmeal, the skim milk powder, and the cooked flaxseed in a mixer to obtain a third mixture; (2) adding the erythritol and the sucralose to the third mixture in sequence, and continuing to mix evenly to obtain a fourth mixture; (3) adding the polydextrose, the guar gum, and the sodium carboxymethyl cellulose to the fourth mixture in sequence, and continuing to mix evenly to obtain a fifth mixture; (4) Adding the complex vitamins, the complex minerals, and the food flavoring to the fifth mixture in sequence, and continuing to mix evenly to obtain the high satiety milkshake composition.

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