Preparation method of high-protein dietary powder

Abstract

The invention relates to the technical field of nutritional food preparation, in particular to a preparation method of high-protein dietary powder, which comprises the following steps of: putting respectively sieved dietary main materials into a stirrer according to a preset proportion, and judging the stirring state of the dietary main materials by arranging a torque sensor on a stirring shaft; judging the addition of functional ingredients according to the stirring state of the dietary main materials, detecting whether the material mixing reaches the standard or not through near infrared spectrum, and judging whether the proportion of the functional ingredients needs to be adjusted or not; after it is determined that the functional ingredients are mixed, a compound sports nutrition food nutrition enhancer and a fiber supplement are added and evenly stirred, a dietary powder coarse material is prepared, and the adding proportion of the fiber supplement is related to the finally determined content of the functional ingredients. According to the invention, through accurate stirring uniformity detection and proportion adjustment, unqualified products caused by insufficient stirring or wrong proportion are avoided, and both dietary main materials and functional ingredients can be fully and reasonably utilized.

Description

Technical Field

[0001] The invention relates to the technical field of nutritious food preparation, and in particular to a method for preparing high-protein dietary powder. Background Art

[0002] In modern fast-paced life, people have an increasing demand for convenient and nutritious food. Protein, as an important nutrient necessary for the human body, plays a key role in maintaining normal body functions and promoting muscle growth and repair. However, daily diets often fail to meet the precise needs of specific groups of people (such as athletes, fitness enthusiasts, postoperative recoveries, etc.) for high-protein intake. At the same time, there are many limitations in the acquisition and processing of traditional protein sources. For example, animal protein may be accompanied by high fat and high cholesterol, and some plant proteins have problems such as low absorption and utilization rate or poor taste. Therefore, it is of great practical significance to develop a method for preparing a high-protein dietary powder that is nutritionally balanced, high in protein content and easy to absorb and utilize.

[0003] Chinese Patent Publication No.: CN112772933A discloses a method for preparing a high-protein sugar-free dietary fiber powder, comprising the following steps: (1) heating and peeling soybeans, with a peeling rate of ≥98%; (2) grinding the peeled soybeans, and separating the pulp and residue with a centrifuge to obtain soybean milk and soybean dietary fiber; (3) sterilizing and deodorizing the soybean milk obtained by pulp separation, batching, concentrating, and spray drying to prepare soybean milk powder; (4) boiling, homogenizing, spray drying, and fluidized bed granulating the soybean dietary fiber obtained by pulp separation to prepare the high-protein sugar-free dietary fiber powder.

[0004] In the current dietary fiber powder preparation process, raw materials are often added only according to a predetermined ratio. However, depending on the quality of the raw materials, the proportion of effective ingredients contained is different, resulting in uneven quality of the final product. Summary of the invention

[0005] To this end, the present invention provides a method for preparing a high-protein dietary powder, which is used to overcome the problem that in the current dietary fiber powder preparation process in the prior art, raw materials are often only added according to a predetermined ratio, but the ratio of effective ingredients contained is different depending on the quality of the raw materials, resulting in uneven quality of the final product.

[0006] To achieve the above object, the present invention provides a method for preparing high-protein dietary powder, comprising:

[0007] The sieved dietary main ingredients are added into a mixer according to a predetermined ratio, and a torque sensor is arranged on the mixing shaft to determine the mixing state of the dietary main ingredients;

[0008] Determine whether to add functional ingredients based on the stirring state of the main ingredients of the meal, and use near-infrared spectroscopy to detect whether the mixture of substances meets the standards, and determine whether the proportion of the functional ingredients needs to be adjusted;

[0009] After the functional ingredients are determined and mixed, the compound sports nutrition food nutrient enhancer and the fiber supplement are added and stirred evenly to prepare a dietary powder coarse material, wherein the added proportion of the fiber supplement is related to the content of the functional ingredients finally determined;

[0010] The meal powder coarse material is freeze-dried, and the freeze-dried meal powder coarse material is crushed and sieved to prepare high-protein meal powder.

[0011] Furthermore, the main ingredients of the meal are concentrated whey protein powder, pea protein powder and wheat oligopeptide powder, and the preset mass ratio range is concentrated whey protein powder: pea protein powder: wheat oligopeptide powder = 34-40: 20-30: 8-10.

[0012] Furthermore, the functional ingredients include oligosaccharides, polydextrose, stachyose, and powdered medium-chain triglycerides, and the standard content ratio range of each component is oligosaccharides: polydextrose: stachyose: powdered medium-chain triglycerides = 5-8:3-5:2-4:1-3.

[0013] Furthermore, the fiber supplement includes psyllium husk powder, puffed oat fiber powder, and apple fiber, and the preset mass ratio range is psyllium husk powder: puffed oat fiber powder: apple fiber = 2-5:3-7:2-5.

[0014] Furthermore, the torque sensor transmits the torque value detected by it to the data analysis module in real time. The data analysis module generates a torque change curve according to the detected torque value, in which the torque changes with the stirring time, and analyzes the generated torque change curve to determine whether the main ingredients of the meal are stirred evenly.

[0015] Furthermore, analyzing the generated torque variation curve includes fitting the torque variation curve segments into straight line segments and analyzing the slope of the straight line segments to determine whether the main ingredients of the meal are stirred uniformly.

[0016] Furthermore, the analysis of the generated torque variation curve includes splitting the torque variation curve according to the distribution of wave peaks, and judging whether the main ingredients of the meal are uniformly stirred according to the difference in length of each segment after the split.

[0017] Furthermore, according to the built-in detection cycle, the content of each component of the functional ingredients in the mixer is detected by near-infrared spectroscopy, and the detection results are transmitted to the data analysis module. The data analysis module determines whether the components of the functional ingredients meet the standards through the acquired near-infrared spectral data, and determines whether the mixing is uniform or whether the components in the functional ingredients need to be supplemented.

[0018] Furthermore, the data analysis module analyzes the content of each component of the functional ingredients through the acquired near-infrared spectral data, and compares each content with a preset content ratio to determine whether the components in the functional ingredients need to be supplemented.

[0019] Furthermore, by acquiring near-infrared spectral data for several times and comparing the content of the same ingredient in the functional ingredients, it is determined whether the mixing is uniform.

[0020] Compared with the prior art, the beneficial effect of the present invention lies in that, through the precise monitoring and analysis of the stirring state of the main ingredients of the meal by the torque sensor and the data analysis module, as well as the detection of the functional ingredients and the determination of the stirring uniformity by the near-infrared spectrum, the uniformity of various raw materials in the mixing process is effectively ensured, and problems such as local nutritional differences or inconsistent taste due to uneven stirring are avoided, thereby greatly improving the product quality stability of the high-protein dietary powder, so that each batch of products can maintain a high degree of consistency and reliability.

[0021] Furthermore, by linearizing the stirring torque change curve and calculating the slope of the straight line, it is possible to determine whether the torque change is stable over a period of time. If the absolute value of the slope is large, it means that the torque change is not stable, and thus it can be determined that the stirring is uneven. If the absolute value of the slope is small, it means that the torque change is stable, and whether the stirring is uniform can be determined again.

[0022] Furthermore, when the stirred material is mixed evenly, the data detected by the torque sensor should be related to the shape and distribution of the stirring rod, and show regular fluctuations. By dividing the curve of the smooth torque change into segments according to the time when the peak appears, and determining the corresponding duration of each segment, it is possible to determine whether the torque change is uniform, thereby determining whether the stirring is uniform, thereby ensuring the uniformity of material mixing.

[0023] Furthermore, when it is determined that the stirring is uneven, the half of the last determination is used as the starting point of a new round of determination, so that the determination of uniformity is more timely.

[0024] Furthermore, for functional ingredients whose content is not within the standard ratio range, the intelligent adjustment mechanism can accurately adjust the functional ingredients to the ideal ratio state, whether it is supplementing the insufficient ingredients or reassigning the content ratio, thereby ensuring the accuracy of the product's nutritional composition and the effective performance of its functionality, and providing consumers with a high-protein dietary powder product with balanced nutrition and stable efficacy.

[0025] Furthermore, the application of near-infrared spectroscopy to detect the content of functional ingredients can obtain a large amount of accurate data information in a short period of time, which greatly shortens the detection cycle compared to traditional detection methods, making quality monitoring in the production process more timely and efficient. The data analysis module quickly makes decisions on mixing uniformity and ratio adjustment based on these data, reducing waiting time and unnecessary repeated operations in the production process, and effectively improving overall production efficiency.

[0026] By comparing the changes in data for multiple times, it is possible to determine whether the mixing is uniform, thus ensuring the authenticity of the mixing uniformity.

[0027] The content of ingredients is determined only after it is determined that the mixture is evenly mixed, which prevents inaccurate determination of the content of ingredients and ensures the accuracy of the content of the final product. At the same time, when the ratio is unreasonable, the ingredients with a ratio higher than the preset ratio are leveled and the ingredients within the range are supplemented, so that production can be carried out strictly in accordance with the ingredient ratio, ensuring the quality of production. When supplementing ingredients, the lower range of supplementation is controlled to control the amount of supplementation and limit the amount of subsequent fiber supplements. The peristaltic pump is used to prevent overdose again.

[0028] Furthermore, due to the precise mixing uniformity detection and ratio adjustment, unqualified products caused by insufficient mixing or wrong ratio are avoided, thereby reducing the waste of raw materials. Both dietary main ingredients and functional ingredients can be fully and reasonably utilized, reducing production costs and improving the economic benefits of the enterprise.

[0029] Furthermore, the design of determining the proportion of fiber supplements based on the content of functional ingredients achieves scientific synergy between various nutrients, making the nutritional structure of high-protein dietary powder more reasonable and complete. The addition of compound sports nutrition food nutritional enhancers further enriches the nutritional content of the product and meets consumers' needs for a variety of nutrients, especially for athletes. While supplementing protein, it can provide comprehensive nutritional support, which helps to improve athletic performance and promote physical recovery.

[0030] Furthermore, the freeze-drying process removes moisture from the dietary powder in a low-temperature environment, retaining the nutrients, flavor substances and bioactive ingredients, such as heat-sensitive vitamins, antioxidants, etc., to the greatest extent. The retention of these active ingredients not only enhances the nutritional value of the product, but may also give the product additional health benefits, such as anti-oxidation and immune regulation, further improving the functionality and market competitiveness of the product.

[0031] Furthermore, through precise raw material ratio control and flexible adjustment of functional ingredients, products can be customized according to the special nutritional needs of different consumer groups. For example, high protein, moderate carbohydrates and low fat can be provided for fitness enthusiasts; for those with weak gastrointestinal function, dietary fiber and prebiotic ingredients can be appropriately increased. This personalized nutritional design can better meet the diverse needs of consumers and improve product applicability and user satisfaction.

[0032] Furthermore, the amount of fiber supplement added is determined by the ratio between the main dietary ingredients and the functional ingredients to ensure the rationality of the functional ingredients in the finished product. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 This is an overall flow chart of the method for preparing high-protein dietary powder in the embodiment;

[0034] Figure 2 This is a flow chart of step S1 of the method for preparing high-protein dietary powder in the embodiment;

[0035] Figure 3 This is a flow chart of step S2 of the method for preparing high-protein dietary powder in the embodiment. DETAILED DESCRIPTION

[0036] In order to make the objects and advantages of the present invention more clearly understood, the present invention is further described below in conjunction with embodiments; it should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0037] The preferred embodiments of the present invention are described below with reference to the accompanying drawings. It should be understood by those skilled in the art that these embodiments are only used to explain the technical principles of the present invention and are not intended to limit the protection scope of the present invention.

[0038] It should be noted that, in the description of the present invention, terms such as "up", "down", "left", "right", "inside" and "outside" indicating directions or positional relationships are based on the directions or positional relationships shown in the drawings. This is merely for the convenience of description and does not indicate or imply that the device or element must have a specific orientation, be constructed and operated in a specific orientation. Therefore, it cannot be understood as a limitation on the present invention.

[0039] In addition, it should be noted that in the description of the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, or it can be indirectly connected through an intermediate medium, or it can be the internal communication of two components. For those skilled in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0040] See also Figure 1-Figure 3 As shown, Figure 1 This is an overall flow chart of the method for preparing high-protein dietary powder in the embodiment; Figure 2 This is a flow chart of step S1 of the method for preparing high-protein dietary powder in the embodiment; Figure 3 This is a flow chart of step S2 of the method for preparing high-protein dietary powder in the embodiment.

[0041] The present invention provides a method for preparing high-protein dietary powder, comprising:

[0042] Step S1, adding the sieved dietary main ingredients into a mixer according to a predetermined ratio, and determining the mixing state of the dietary main ingredients by setting a torque sensor on the mixing shaft;

[0043] Step S2, determining whether to add functional ingredients according to the stirring state of the main ingredients of the meal, and detecting whether the material mixture meets the standard by near infrared spectroscopy, and determining whether the proportion of the functional ingredients needs to be adjusted;

[0044] Step S3, after the functional ingredients are determined to be mixed, the compound sports nutrition food nutrient enhancer and the fiber supplement are added and stirred evenly to prepare a dietary powder coarse material, wherein the addition ratio of the fiber supplement is related to the content of the functional ingredients finally determined;

[0045] Step S4, freeze-drying the dietary powder coarse material, and crushing and sieving the freeze-dried dietary powder coarse material to prepare high-protein dietary powder.

[0046] The torque sensor and data analysis module accurately monitor and analyze the stirring state of the main ingredients in step S1, and the near-infrared spectrum is used to detect the functional ingredients and determine the stirring uniformity in step S2. This effectively ensures the uniformity of various raw materials during the mixing process, avoids problems such as local nutritional differences or inconsistent taste due to uneven stirring, and greatly improves the product quality stability of high-protein dietary powder, so that each batch of products can maintain a high degree of consistency and reliability.

[0047] In step S2, the intelligent adjustment mechanism for functional ingredients whose content is not within the standard ratio range can accurately adjust the functional ingredients to the ideal ratio state, whether it is to supplement the insufficient ingredients or to reassign the content ratio, thereby ensuring the accuracy of the product's nutritional ingredients and the effective performance of its functionality, and providing consumers with a high-protein dietary powder product with balanced nutrition and stable efficacy.

[0048] In step S1, the main ingredients of the meal are concentrated whey protein powder, pea protein powder and wheat oligopeptide powder, and the preset mass ratio range is concentrated whey protein powder: pea protein powder: wheat oligopeptide powder = 34-40: 20-30: 8-10.

[0049] Concentrated whey protein powder is rich in high-quality whey protein that is easily absorbed by the human body and can quickly provide the amino acids needed for muscle repair and growth. Pea protein powder, as a source of plant protein, is suitable for vegetarians and people who are allergic to whey protein, and has a good amino acid composition; wheat oligopeptides have good solubility and stability, are easily absorbed by the human body, and have certain antioxidant and immune-enhancing effects.

[0050] Step S1 comprises,

[0051] Step S11, the torque sensor transmits the torque value detected by it to the data analysis module in real time, and the data analysis module generates a torque change curve according to the detected torque value, which shows that the torque changes with the stirring time.

[0052] Step S12, analyzing the generated torque variation curve includes fitting the torque variation curve segments into straight line segments and analyzing the slope of the straight line segments to determine whether the main ingredients of the meal are stirred uniformly.

[0053] Step S13, analyzing the generated torque variation curve includes splitting the torque variation curve according to the peak distribution, and judging whether the main ingredients of the meal are uniformly stirred according to the length difference of each segment after the split.

[0054] In the process of stirring the main ingredients of the meal, the torque sensor transmits the torque value detected by the torque sensor to the data analysis module in real time. The data analysis module generates a torque change curve according to the detected torque value, in which the torque changes with the stirring time, and analyzes the generated torque change curve, and sets the generated torque change curve as F1. The data analysis module is provided with an analysis and comparison time T. When the stirring of the main ingredients of the meal is started, the data analysis module starts timing. When the recording time reaches the analysis and comparison time T, the data analysis module analyzes the torque change curve segment corresponding to the time T, and sets the analyzed torque change curve segment as f1. The analysis of the torque change curve segment f1 includes:

[0055] The data analysis module fits the torque variation curve segment f1 into a straight line segment d1;

[0056] Analyze the slope of the straight line segment d1 to determine whether to continue analyzing the torque change curve segment f1;

[0057] For the torque variation curve segment f1 that is still being analyzed, the data analysis module divides it into segments according to its peak distribution;

[0058] The data analysis module analyzes the duration of each segment to determine whether the main ingredients of the meal are mixed evenly.

[0059] By linearizing the stirring torque change curve and calculating the slope of the straight line, it is possible to determine whether the torque change is stable over a period of time. If the absolute value of the slope is large, it means that the torque change is not stable, and thus it can be determined that the stirring is uneven. If the absolute value of the slope is small, it means that the torque change is stable, and whether the stirring is uniform can be determined again.

[0060] Analyzing the slope of line segment d1 includes,

[0061] If the slope of the straight line segment d1 is within the preset slope range, the torque variation curve segment f1 is further analyzed;

[0062] If the slope of the straight line segment d1 is not within the preset slope range, it is directly determined that the main ingredients of the meal are not mixed uniformly.

[0063] The slope range is [-0.1, 0.1].

[0064] For the torque variation curve segment f1, the data analysis module splits it.

[0065] When a peak appears on the torque change curve segment f1 for the first time, the data analysis module intercepts the data before the first peak and discards it. When a peak appears for the second time, the data analysis module records the data segment between the first and second peaks as the first peak segment. When a peak appears for the third time, the data analysis module records the data segment between the second and third peaks as the second peak segment, and so on, until the analysis of the torque change curve segment f1 is completed.

[0066] The data analysis module obtains the segment duration corresponding to each peak segment and calculates the variance of the segment duration. If the calculated variance is less than or equal to a preset variance value, it is determined that the main ingredients of the meal are mixed evenly. If the calculated variance is greater than the preset variance value, it is determined that the main ingredients of the meal are mixed unevenly.

[0067] When the stirred materials are mixed evenly, the data detected by the torque sensor should be related to the shape and distribution of the stirring rod, and show regular fluctuations. By dividing the curve of the steady torque change into segments according to the time when the peak appears and determining the corresponding duration of each segment, it is determined whether the torque change is uniform, thereby determining whether the stirring is uniform, thereby ensuring the uniformity of material mixing.

[0068] In case of determining that the main ingredients of the meal are not stirred evenly, the data analysis module sets the midpoint of the torque variation curve segment f1 as the starting point of a new observation, and regenerates the torque variation curve segment f1 every time T / 2 passes, and performs data analysis.

[0069] When it is determined that the stirring is uneven, the half of the last determination is used as the starting point of a new round of determination, so that the determination of uniformity is more timely.

[0070] In step S2, the functional ingredients include oligosaccharides, polydextrose, stachyose, and powdered medium-chain triglycerides;

[0071] Among them, oligosaccharides include idaxin and oligofructose, and the added mass ratio of idaxin to oligofructose is 1:1. Idaxin is a low-calorie, low-sweetness functional sugar that can slowly release energy and maintain blood sugar stability. It also has certain prebiotic properties and is beneficial to intestinal health. Oligofructose can promote the proliferation of beneficial bacteria such as bifidobacteria, regulate the balance of intestinal flora, improve intestinal function, and has the characteristics of low calories and not being digested and absorbed by the human body.

[0072] Polydextrose is a water-soluble dietary fiber that can regulate intestinal flora, promote intestinal peristalsis, increase satiety, and has the characteristics of low calories. Stachyose can be used by beneficial intestinal bacteria Bifidobacterium to promote the proliferation of Bifidobacterium and improve the intestinal microecological environment. Medium-chain triglycerides can quickly provide energy, are easy to digest and absorb, and do not accumulate fat.

[0073] Step S2 comprises,

[0074] Step S21, detecting the content of each component of the functional ingredients in the mixer by near infrared spectroscopy according to the built-in detection cycle, and transmitting the detection results to the data analysis module;

[0075] Step S22: the data analysis module analyzes the content of each component of the functional ingredients through the acquired near-infrared spectral data, and compares each content with the preset content ratio to determine whether the components in the functional ingredients need to be supplemented.

[0076] Step S23, by acquiring near infrared spectrum data for several times and comparing the content of the same ingredient in the functional ingredients, it is determined whether the stirring is uniform.

[0077] After adding the functional ingredients, the content of each component of the functional ingredients in the mixer is detected by near-infrared spectroscopy according to the built-in detection cycle, and the detection results are transmitted to the data analysis module. The data analysis module determines whether the components of the functional ingredients meet the standards and whether the mixing is uniform based on the acquired near-infrared spectral data;

[0078] As a functional ingredient, the content of each component is determined

[0079] The spectrum observation fluctuation of powdered medium-chain triglycerides is in the 2300-2350nm band;

[0080] The observed fluctuation of polyglucose spectrum is in the 2000-2100nm band;

[0081] The contents of stachyose and oligosaccharides were determined by comprehensive comparison.

[0082] Stachyose has characteristic absorption peaks in the 1000-1100nm, 1300-1400nm, and 1800-1900nm bands;

[0083] Oligosaccharides have characteristic absorption peaks near the 1000-1200nm, 1400-1500nm and 1900-2000nm bands.

[0084] Determination of the content of stachyose and oligosaccharides includes:

[0085] Obtain a near infrared spectrum data table within one detection cycle;

[0086] The polydextrose content is determined by the 2000-2100nm band data, and the 1100-1200nm and 1400-1500nm bands are adjusted according to the determined polydextrose content to remove the influence of the polydextrose content;

[0087] The approximate content of stachyose was determined by analyzing the characteristic absorption peaks in the 1800-1900nm band and the 1300-1400nm band;

[0088] According to the approximate content of stachyose, the characteristic absorption peak of the 1000-1100nm band is adjusted to remove the influence of stachyose;

[0089] The characteristic absorption peaks in the 1100-1200 nm band were analyzed to determine the approximate content of oligosaccharides.

[0090] The near-infrared spectrum of the production standard of each component content is determined and fitted, and verified with the detected data to determine whether the analyzed data are accurate.

[0091] As another method to determine the content of each component of functional ingredients

[0092] The partial least squares method was used to establish the quantitative analysis model of each component using the spectral data of standard samples of oligosaccharides, polydextrose, stachyose, and powdered medium-chain triglycerides with known concentrations. The established model was verified using an independent validation sample set to evaluate the accuracy and reliability of the model. The performance of the model was continuously improved by adjusting the model parameters and optimizing the spectral preprocessing method.

[0093] The near-infrared spectral data of the unknown samples were substituted into the established quantitative analysis model to calculate the contents of oligosaccharides, polyglucose, stachyose, and medium-chain triglycerides in the powder.

[0094] The application of near infrared spectroscopy to detect the content of functional ingredients in step S2 can obtain a large amount of accurate data information in a short time, which greatly shortens the detection cycle compared to traditional detection methods, making quality monitoring in the production process more timely and efficient. The data analysis module quickly makes decisions on mixing uniformity and ratio adjustment based on these data, reducing waiting time and unnecessary repeated operations in the production process, and effectively improving overall production efficiency.

[0095] Due to the precise mixing uniformity detection and ratio adjustment, unqualified products caused by insufficient mixing or wrong ratio are avoided, thus reducing the waste of raw materials. Both dietary main ingredients and functional ingredients can be fully and reasonably utilized, reducing production costs and improving the economic benefits of the enterprise.

[0096] The content data collected and analyzed three times in a row are compared, and the variance of the content of each component is calculated respectively. A variance standard value is set for the content of each component. If the variances calculated for all component contents are less than or equal to the set variance standard value, it is determined that the stirring is uniform, and the validity of the content of each component is verified; if the variances calculated for any component content are greater than the set variance standard value, it is determined that the stirring is uneven, and stirring is continued, and near-infrared spectral data is periodically obtained until the variances calculated for all component contents are less than or equal to the set variance standard value.

[0097] By comparing the changes in data for multiple times, it is possible to determine whether the mixing is uniform, thus ensuring the authenticity of the mixing uniformity.

[0098] To determine whether the components of the functional ingredients are mixed evenly, the content of each component is verified.

[0099] The standard content ratio range of each component is oligosaccharide: polyglucose: stachyose: powdered medium chain triglyceride = 5-8: 3-5: 2-4: 1-3.

[0100] If all components of the functional ingredients tested are within the standard content ratio range, proceed to step S3;

[0101] If the tested functional ingredients contain any component that is not within the standard content ratio range, then the components shall be supplemented;

[0102] If the content of each existing ingredient is not within the standard content ratio range, adjust it to be within the ratio range;

[0103] If there are only components below the ratio range, the ratio of each content value will not be reassigned. If there are only components above the ratio range, the ratio of each content value will be reassigned.

[0104] When re-assigning the ratios of each content value, for any component, the ratio of its content ratio and its corresponding maximum ratio interval value are calculated, and the maximum value of all ratios is selected as the reference value, and the remaining content value ratios are re-assigned. The re-assigned ratios of each component only have the situation that is lower than the ratio interval;

[0105] For each component that is only below the ratio range, the insufficient components are supplemented by a peristaltic pump;

[0106] The stirring is continued during the process of replenishing the contents of the various components of the functional ingredients. After the replenishment of the contents of the various components of the functional ingredients is completed, the contents of the various components of the functional ingredients in the mixer are detected by near-infrared spectroscopy according to a built-in detection cycle until it is determined that the detection is uniform.

[0107] The content of ingredients is determined only after it is determined that the mixture is evenly mixed, which prevents inaccurate determination of the content of ingredients and ensures the accuracy of the content of the final product. At the same time, when the ratio is unreasonable, the ingredients with a ratio higher than the preset ratio are leveled and the ingredients within the range are supplemented, so that production can be carried out strictly in accordance with the ingredient ratio, ensuring the quality of production. When supplementing ingredients, the lower range of supplementation is controlled to control the amount of supplementation and limit the amount of subsequent fiber supplements. The peristaltic pump is used to prevent overdose again.

[0108] For example, oligosaccharides: polyglucose: stachyose: powdered medium-chain triglycerides = 3:4:3:1. Only components below the ratio range exist, and the ratios of the content values ​​are not reassigned. The peristaltic pump corresponding to the oligosaccharides is controlled to supplement the oligosaccharides, so that the ratio after supplementation becomes 5:4:3:1.

[0109] As another example, oligosaccharides: polydextrose: stachyose: powdered medium-chain triglycerides = 6:7:3:1, then the maximum ratio range of polydextrose to polydextrose is calculated for comparison, 7÷5=1.4, because the other components do not exceed the ratio range, the ratios of the other components do not need to be calculated, and all the ratio values ​​are reduced by 1.4 times to obtain a new ratio relationship of oligosaccharides: polydextrose: stachyose: powdered medium-chain triglycerides = 4.3:5:2.1:0.7. After adjustment, the oligosaccharides and powdered medium-chain triglycerides are lower than the ratio range, and the peristaltic pumps corresponding to the oligosaccharides and powdered medium-chain triglycerides are controlled to supplement the oligosaccharides, so that the ratio after supplementation becomes 5:5:2.1:1.

[0110] In step S3, the fiber supplement includes psyllium husk powder, puffed oat fiber powder, and apple fiber; wherein psyllium husk powder is rich in dietary fiber, and can increase the volume of stool after swelling with water, promote intestinal peristalsis, and prevent constipation. Puffed oat fiber powder is rich in dietary fiber and β-glucan, which helps to lower cholesterol and blood sugar. Apple fiber can increase the volume of intestinal contents, promote intestinal peristalsis, and has a certain adsorption effect, which can take away harmful substances in the intestine. Psyllium husk powder: puffed oat fiber powder: apple fiber = 2-5: 3-7: 2-5.

[0111] Nutritional enhancers in compound sports nutrition foods include minerals such as L-calcium lactate, magnesium sulfate, ferrous sulfate, zinc lactate, sodium selenite, as well as vitamin A, vitamin D, vitamin E, vitamin B1, vitamin B6, vitamin B12, vitamin C, niacin, folic acid, D-calcium pantothenate, vitamin B2, and sucralose.

[0112] After the step S2 is completed, the data analysis module analyzes the ratio of the main dietary ingredients to the functional ingredients. The data analysis module is provided with a basic ratio of the main dietary ingredients plus the fiber supplement to the functional ingredients, (main dietary ingredients + fiber supplement): functional ingredients = 38-41: 7-9, and the amount of the fiber supplement to be added is determined according to the determined ratio of the main dietary ingredients to the functional ingredients.

[0113] The amount of fiber supplement added is determined by the ratio between the main dietary ingredients and the functional ingredients to ensure the rationality of the functional ingredients in the finished product.

[0114] The design of determining the addition ratio of the fiber supplement according to the content of the functional ingredients in step S3 realizes the scientific synergy between the various nutrients, making the nutritional structure of the high-protein dietary powder more reasonable and complete. The addition of the compound sports nutrition food nutritional enhancer further enriches the nutritional content of the product, meets the needs of consumers for a variety of nutrients, and can provide comprehensive nutritional support for athletes while supplementing protein, which helps to improve sports performance and promote physical recovery.

[0115] So far, the technical solutions of the present invention have been described in conjunction with the preferred embodiments shown in the accompanying drawings. However, it is easy for those skilled in the art to understand that the protection scope of the present invention is obviously not limited to these specific embodiments. Without departing from the principle of the present invention, those skilled in the art can make equivalent changes or substitutions to the relevant technical features, and the technical solutions after these changes or substitutions will fall within the protection scope of the present invention.

[0116] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing high-protein dietary powder, characterized in that: include, The sieved dietary main ingredients are added into a mixer according to a predetermined ratio, and a torque sensor is arranged on the mixing shaft to determine the mixing state of the dietary main ingredients; Determine whether to add functional ingredients based on the stirring state of the main ingredients of the meal, and use near-infrared spectroscopy to detect whether the mixture of substances meets the standards, and determine whether the proportion of the functional ingredients needs to be adjusted; After the functional ingredients are determined and mixed, the compound sports nutrition food nutrient enhancer and the fiber supplement are added and stirred evenly to prepare a dietary powder coarse material, wherein the added proportion of the fiber supplement is related to the content of the functional ingredients finally determined; The meal powder coarse material is freeze-dried, and the freeze-dried meal powder coarse material is crushed and sieved to prepare high-protein meal powder.

2. The method for preparing high-protein dietary powder according to claim 1, characterized in that: The main ingredients of the meal are concentrated whey protein powder, pea protein powder and wheat oligopeptide powder, and the preset mass ratio range is concentrated whey protein powder: pea protein powder: wheat oligopeptide powder = 34-40: 20-30: 8-10.

3. The method for preparing high-protein dietary powder according to claim 1, characterized in that: The functional ingredients include oligosaccharides, polydextrose, stachyose, and powdered medium-chain triglycerides. The standard content ratio range of each component is oligosaccharides: polydextrose: stachyose: powdered medium-chain triglycerides = 5-8: 3-5: 2-4: 1-3.

4. The method for preparing high-protein dietary powder according to claim 1, characterized in that: The fiber supplement includes psyllium husk powder, puffed oat fiber powder and apple fiber. The preset mass ratio range is psyllium husk powder: puffed oat fiber powder: apple fiber = 2-5: 3-7: 2-5.

5. The method for preparing high-protein dietary powder according to claim 1, characterized in that: The torque sensor transmits the torque value detected by it to the data analysis module in real time. The data analysis module generates a torque change curve according to the detected torque value, in which the torque changes with the stirring time, and analyzes the generated torque change curve to determine whether the main ingredients of the meal are stirred evenly.

6. The method for preparing high-protein dietary powder according to claim 5, characterized in that: Analyzing the generated torque variation curve includes fitting the torque variation curve segments into straight line segments and analyzing the slope of the straight line segments to determine whether the main ingredients of the meal are stirred uniformly.

7. The method for preparing high-protein dietary powder according to claim 5, characterized in that: The analysis of the generated torque variation curve includes splitting the torque variation curve according to the peak distribution, and judging whether the main ingredients of the meal are uniformly stirred according to the difference in the length of each segment after the split.

8. The method for preparing high-protein dietary powder according to claim 1, characterized in that: According to the built-in detection cycle, the content of each component of the functional ingredients in the mixer is detected by near-infrared spectroscopy, and the detection results are transmitted to the data analysis module. The data analysis module determines whether the components of the functional ingredients meet the standards through the acquired near-infrared spectral data, and determines whether the mixing is uniform or whether the components in the functional ingredients need to be supplemented.

9. The method for preparing high-protein dietary powder according to claim 8, characterized in that: The data analysis module analyzes the content of each component of the functional ingredients through the acquired near-infrared spectral data, and compares each content with a preset content ratio to determine whether the components in the functional ingredients need to be supplemented.

10. The method for preparing high-protein dietary powder according to claim 8, characterized in that: By acquiring near-infrared spectral data several times and comparing the content of the same ingredient in the functional ingredients, it can be determined whether the mixing is uniform.

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