Meal replacement containing corn leavening and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to a meal replacement containing corn leavening and a preparation method thereof, and the meal replacement comprises the following raw materials: gluconic acid, modified corn protein peptide, corn leavening, citric acid, enzyme, rosemary extract, oat beta-glucan, compound nut powder and alpha-lipoic acid. The gluconic acid, the modified corn protein peptide and the corn leavening play a role through a synergistic effect, the modified corn protein peptide and the corn leavening form a stable compound, and the gluconic acid reduces ferric iron in the corn leavening into ferrous iron which is more easily absorbed by a human body. The modified corn protein peptide and the gluconic acid provide multiple protection for the corn leavening, so that metal ions in the corn leavening are easier to recognize and absorb by intestinal cells. The gluconic acid, the modified corn protein peptide and the corn leavening form a dynamic balance system, so that the nutritional value of the meal replacement is remarkably improved, and an innovative and comprehensive nutritional supplement scheme is provided for human health.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a meal replacement containing corn fermentation products and a preparation method thereof. Background Art

[0002] At present, my country's meal replacement industry is developing rapidly. Its main consumer group is working people aged 25 to 40. They pursue a healthy and convenient lifestyle and pay attention to nutritional balance and body management. Meal replacement can not only meet the needs of nutritional balance and make up for irregular diet in the workplace, but also accurately supplement the nutrients needed by the human body, effectively control calorie intake, and improve sub-health status. Although the meal replacement industry has made certain achievements in nutritional balance, many meal replacement products on the market still have the problem of insufficient mineral supplementation. Mineral elements play a vital role in the human body. They are involved in the regulation and maintenance of various physiological functions. Once these key elements are lacking in meal replacement, the physiological functions of the human body may be affected or even abnormal. Long-term reliance on meal replacements that lack mineral elements may lead to decreased physical function and increase the risk of disease. For example, iron deficiency can lead to anemia, manifested as pale complexion, fatigue, dizziness and other symptoms; magnesium deficiency can cause many harms to the human body, including nerve and muscle symptoms, cardiovascular symptoms, digestive system symptoms, mental and nervous system symptoms, impaired bone health, metabolic dysfunction and impaired immune system. Existing meal replacement products are insufficient in the absorption efficiency of minerals such as iron. Summary of the invention

[0003] (1) Technical issues to be resolved The purpose of the present invention is to provide a meal replacement containing corn fermentation and a preparation method thereof. The method not only incorporates corn fermentation containing metal ions into the meal replacement through fine screening and optimization of the nutrient components of the meal replacement, but also ensures the efficient absorption of the metal ions in the corn fermentation in the human intestine, thereby greatly improving the effect of the meal replacement, and finally providing a meal replacement with high-quality corn fermentation that is rich in nutrition and easy to absorb.

[0004] (2) Technical solution To achieve the above object, on the one hand, the present invention provides a meal replacement containing corn fermentation, comprising the following raw materials in parts by weight: 30-40 parts of gluconic acid, 20-40 parts of corn fermentation, 1-3 parts of rosemary extract, 1-3 parts of oat β-glucan, 10-20 parts of citric acid, 5-15 parts of enzyme, 5-10 parts of taurine, 50-70 parts of compound nut powder, and 10-30 parts of α-lipoic acid; The corn fermentation meal replacement also includes: Modified zein peptides; The modified corn protein peptide and corn fermentation product are in a weight ratio of 1: (3-6); The modified zein peptide is a peptide chain in which hydroxyl groups are introduced. The specific surface area of ​​the modified zein peptide is 35 m 2 / g.

[0005] Furthermore, the preparation method of the modified zein peptide comprises: S11. Dissolve 5-10 g of zein peptide powder in 100 mL of PBS buffer under stirring at room temperature, and add 0.5-1 M sodium hydroxide dropwise to adjust the pH to 7-7.5 to obtain a zein peptide solution; S12. 10-20 g of carboxylic anhydride is added to the zein peptide solution under heating and stirring, and the mixture is reacted at 37-40° C. for 2-4 hours. After the reaction is completed, 0.1-0.2 M sodium hydroxide is added dropwise to adjust the pH to 8-9 to obtain a first mixed solution; S13. The first mixed solution was transferred to an ultrafiltration centrifuge tube, filtered using an ultrafiltration membrane at a pressure of 0.1 to 0.2 MPa, and then the filtrate was collected to obtain a second mixed solution; S14. The second mixed solution is packaged in an aluminum foil bag or a dark glass bottle and stored in a drying oven at 10-25° C. to obtain a modified corn protein peptide.

[0006] Furthermore, the mass ratio of the citric acid, gluconic acid and rosemary extract is 1:(3-9):(2-6).

[0007] Furthermore, the mass ratio of the enzyme, taurine and α-lipoic acid is (5-7): (1-3): (8-10).

[0008] Furthermore, the method for preparing the corn fermentation product comprises: S21. Grind 100-120 g of cleaned corn into powder, drain the water, and mix the corn powder with 100-110 mL of purified water to make a paste to obtain corn paste; S22. Add 1 to 2 g of ferrous sulfate and magnesium sulfate to the corn paste and stir to obtain a first mixture; S23. The lactic acid bacteria and yeast were added to the first mixture in a mass ratio of 1:1, 0.5~1M hydrochloric acid was added dropwise to adjust the pH to 6.0~6.5, and then sealed for fermentation; S24. Fermenting at 37-45° C. for 48-72 hours, adding 0.2-0.3 g of phytase during the fermentation process to obtain a first fermentation product; S25. After the fermentation is completed, centrifugation is performed at 3000-4000 rpm for 3-5 minutes to remove solid residues to obtain corn fermentation product.

[0009] Furthermore, the corn fermentation product is rich in iron and magnesium, minerals required by the human body.

[0010] Furthermore, the mass ratio of the oat β-glucan, the compound nut powder and the enzyme is (5-10): (20-40): (1-3).

[0011] On the other hand, based on the same inventive concept, the present invention also provides a method for preparing a meal replacement containing corn fermentation, which is applied to the meal replacement containing corn fermentation, comprising the following steps: S31. In the first container, 100 parts of compound nut powder and 30 parts of corn fermentation were added, and 100 to 200g of purified water was added after repeated mixing to obtain a first mixture; S32. In a second container, mix citric acid, enzyme, taurine, gluconic acid, and oat β-glucan until smooth to obtain a second mixture; S33. The second mixture, α-lipoic acid and rosemary extract were sequentially added to the first mixture under stirring, and stirred for 12 to 15 hours under heating conditions at a heating temperature of 30 to 35 ° C until fully mixed to obtain a third mixture; S34. The third mixture is compression molded and the pressure is controlled at 1-3 MPa to form rods, each weighing about 50-80 grams. A low-temperature drying process is adopted, the temperature is set at 35-45°C, the relative humidity is maintained at 40-50%, and the drying time is 12-24 hours. The product is then airtightly packaged to ensure the product preservation quality, thereby obtaining a meal replacement containing corn fermentation products.

[0012] The mechanism of action of the above raw material components is as follows: Corn protein peptides are small molecule polypeptides extracted from corn protein and hydrolyzed by enzymatic hydrolysis or other methods. Corn protein is mainly derived from the endosperm part of corn kernels. Corn protein peptides are easier to digest and absorb by the human body than soy protein because they have a smaller molecular weight and do not require a long digestion process. Modified corn protein peptides introduce hydroxyl groups on the peptide chain, which can serve as ligands to form coordination bonds with iron ions, thereby fixing the iron ions on the peptide chain to form a stable complex. The formed complex can not only better control the release rate of iron ions, but also reduce the oxidative stress caused by iron ions, thereby improving its safety. This complex can be better absorbed by the human body while reducing the risk of iron overload.

[0013] The chemical formula of gluconic acid is C 6 H 12 O 7, is a weakly sour substance that is soluble in water, slightly soluble in ethanol, and insoluble in ether and most other organic solvents. In terms of physiological function, it can effectively promote the absorption of iron and assist in the synthesis of neurotransmitters. Gluconic acid can promote the absorption of a variety of nutrients in the intestine. It can promote the intestinal absorption of iron and increase the concentration of iron in the blood, thereby improving the symptoms of iron deficiency anemia. In addition, gluconic acid can also promote the digestion and absorption of carbohydrates, fats and proteins, and help maintain the normal physiological functions of the body.

[0014] Corn fermentation refers to the product obtained through the fermentation process using corn as raw material. The protein content in corn fermentation is relatively high, usually about 27% (up to 40%). During the fermentation process, corn fermentation can decompose macromolecules such as starch and protein in corn into small molecules, such as low-molecular sugars, amino acids, small-molecule peptides, etc. At the same time, the enzyme substances produced during the fermentation process also help promote intestinal peristalsis and further promote digestion. In addition, corn fermentation is also rich in minerals such as calcium, iron, and zinc, which also play an important role in maintaining normal physiological functions of the human body. Adding metal ions to corn fermentation can promote enzyme activity, adjust pH value, enhance cell membrane stability, supplement nutrition, inhibit harmful bacteria and participate in metabolic pathways, thereby optimizing the fermentation process and product quality.

[0015] Rosemary extract is an active ingredient extracted from the rosemary (Rosmarinus officinalis) plant. It is rich in a variety of bioactive compounds. Its rich polyphenol compounds have a strong antioxidant effect, which can effectively remove free radicals and slow down cell aging. It can regulate metabolism, promote fat decomposition, increase basal metabolic rate, and assist in weight management. At the same time, it improves the function of the nervous system, relieves fatigue, regulates inflammatory response, and enhances immunity. It has a protective effect on the cardiovascular system, can reduce the risk of thrombosis, and balance endocrine.

[0016] Enzymes, also known as enzymes, are a class of proteins with highly specific catalytic effects. They participate in almost all biochemical reactions in organisms. Enzymes are usually composed of one or more polypeptide chains and have a complex three-dimensional spatial structure. The active site is the key area in the enzyme that can bind to the substrate and catalyze chemical reactions. It can efficiently promote digestion and nutrient absorption, decompose complex proteins and carbohydrates, and reduce the burden on the digestive system. By regulating the intestinal microbiome, it improves the intestinal environment and enhances immunity.

[0017] Compound nut powder provides the main energy in meal replacement. Compound nut powder is rich in dietary fiber and healthy fats, which can increase the volume of food and prolong the residence time of food in the stomach, thereby increasing satiety and reducing the intake of other high-calorie foods. At the same time, the protein in compound nut powder can provide essential amino acids for the human body and help maintain the normal physiological functions of the body. Alpha-lipoic acid, also known as lipoic acid, is a universal oxygenator that is both fat-soluble and water-soluble. Alpha-lipoic acid can remove free radicals in the intestine and protect cells from oxidative damage. Oat beta-glucan is a soluble dietary fiber that can absorb water and swell in the stomach, thereby increasing the volume of food, prolonging gastric emptying time, increasing satiety, and helping to reduce the total food intake. In addition, it can slow down the speed of gastric emptying and intestinal contents, reduce the rate of blood sugar rise after meals, and is beneficial to maintaining stable blood sugar levels, especially for diabetic patients. Taurine is a sulfur-containing non-protein amino acid that helps improve the function of the digestive system, including promoting bile secretion and enhancing the liver's detoxification ability, which helps maintain the health of the digestive tract. Citric acid can participate in the body's citric acid cycle (also known as the tricarboxylic acid cycle or Krebs cycle), which is a key metabolic pathway used to convert carbohydrates, fats, and proteins into energy. By increasing the efficiency of this cycle, it helps to increase the metabolic rate. In addition, citric acid is metabolized in the body to produce alkaline substances, which helps maintain the body's acid-base balance.

[0018] In corn fermentation meal replacement, gluconic acid, modified corn protein peptides and corn fermentation play a role through synergistic effect. In the preparation process of meal replacement, modified corn protein peptides introduce hydroxyl groups on the peptide chain, optimize the molecular spatial configuration, create multiple precise chelation sites on the surface of the peptide chain, and form a stable metal complex with corn fermentation. In this process, the modified corn protein peptide is reflected by electrostatic action between the positively charged divalent iron / trivalent iron ions and the negatively charged COO- groups on the peptide chain, and the mutual attraction through Coulomb attraction promotes the initial combination of iron ions and peptide chains. Then the modified corn protein peptide provides lone pairs of electrons on the sp3 hybrid orbital through the amino and carboxyl groups in its molecular structure, forming Fe-O and Fe-N coordination bonds with divalent iron / trivalent iron as Lewis acid, and at the same time using iron ions as the center to form a five-membered or six-membered chelate ring, and the chelating groups on the peptide chain coordinate with the iron ions in the corn fermentation to form a stable cyclic chelate. At the same time, there is also hydrogen bonding. The intermolecular hydrogen bonds formed between the -NH and -OH groups in the peptide chain and the coordinating atoms O or N not only enhance the interaction between atoms in the complex, but also stabilize the spatial conformation of the complex. Finally, the hydrophobic effect is also critical. The hydrophobic amino acid residues in the peptide chain (such as valine, leucine, etc.) will spontaneously gather together to exclude the surrounding water molecules to form a hydrophobic core region. This region not only enhances the stability of the complex, but also helps to maintain the overall structure of the complex. After the complex is taken up by intestinal cells, gluconic acid efficiently reduces iron ions and reduces the inhibitory effect of the intestine on iron absorption. The aldehyde group of gluconic acid is oxidized to carboxyl, and the trivalent iron is reduced to divalent iron by obtaining electrons. Divalent iron ions are more easily absorbed into the blood circulation through transport proteins on intestinal cells, thereby improving the absorption efficiency of iron. Modified corn protein peptides themselves may also indirectly promote the absorption of iron by promoting the absorption of nutrients by intestinal cells. There are many substances in the digestive tract that may bind to iron ions, such as phytic acid, oxalic acid, polyphenols, etc. These substances will form complexes that are difficult to absorb, thereby inhibiting the absorption of iron. Gluconic acid reduces the chances of these substances binding to iron ions by reducing trivalent iron to divalent iron and combining it with modified corn protein peptides, thereby reducing the inhibitory effect of other substances on iron absorption and significantly improving the bioavailability of iron.

[0019] (3) Beneficial effects Compared with the prior art, the present invention has the following beneficial effects: Modified corn protein peptides act as inert carriers and form complexes with nutrients in corn fermentation products through a series of reactions. This complex not only improves the stability of iron ions, but also enhances the ability of corn fermentation products to resist degradation in the digestive tract, allowing them to maintain activity and structural integrity before reaching the absorption site. Gluconic acid can prevent oxidative damage to the active ingredients in corn fermentation during digestion, maintain their activity, and reduce trivalent iron to divalent iron, significantly improving the bioavailability of iron and reducing the negative effects of other inhibitory factors in the intestine on iron absorption; The synergistic effect of gluconic acid, modified corn protein peptides and corn fermentation products not only improves the solubility of iron, but also enhances its stability in the digestive tract, reduces the inhibitory effect of other substances on its absorption, and promotes the recognition and absorption of intestinal cells, thereby maximizing the absorption efficiency of minerals such as iron. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 This is a SEM image of the modified zein peptide of Example 1 of the present invention; Figure 2 This is a SEM image of gluconic acid in Example 1 of the present invention; DETAILED DESCRIPTION

[0021] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0022] The experimental equipment and preparations of the embodiments described below are as follows: electronic balance (Sartorius, Germany), electric constant temperature water bath (Jiangsu Kedao), magnetic stirrer (Shanghai Meiyingpu), ultrasonic instrument (Shanghai Yixin), high-speed centrifuge (Guangzhou Jidi), vacuum drying oven (Shanghai Jiecheng), scanning electron microscope (German Zeiss), specific surface area analyzer (Beijing Best Instrument Technology), freeze dryer (Shanghai Pudong Freeze Drying), pH meter (Shanghai Yidian), constant temperature incubator (Shanghai Hetian), ultrasonic vibrator (ELMA- E5K); chemicals and reagents were purchased from Sigma-Aldrich.

[0023] Example 1: This example discloses a meal replacement containing corn fermentation, comprising the following raw materials in parts by weight: 30 parts of gluconic acid, 3 parts of rosemary extract, 1 part of oat β-glucan, 20 parts of corn fermentation, 10 parts of citric acid, 5 parts of enzyme, 5 parts of taurine, 70 parts of compound nut powder, and 20 parts of α-lipoic acid. The corn fermentation meal replacement also includes a modified corn protein peptide, wherein the modified corn protein peptide and the corn fermentation are in a weight ratio of 1:6, and the modified corn protein peptide is a peptide chain in which a hydroxyl group is introduced, and the specific surface area of ​​the modified corn protein peptide is 35 m 2 / g.

[0024] In corn fermentation meal replacement, gluconic acid, modified corn protein peptides and corn fermentation work through synergistic effects. Figure 1This is the SEM of modified corn protein peptide. It can be seen from the figure that the modified corn protein peptide presents a strip-like structure, which is easy to absorb nutrients. The modified corn protein peptide has been chemically modified and optimized in structure. By successfully introducing hydroxyl groups on the peptide chain, not only the spatial configuration of its molecules is improved, but also more precisely designed chelation sites are provided on the surface of these peptide chains, further enhancing its binding ability with other molecules. Thus, it can form a stable and efficient complex with mineral metal ions such as iron (Fe) and magnesium (Mg) in corn fermentation. The trivalent iron forms an initial coordination bond with the oxygen atom of the hydroxyl group on the peptide chain, and then establishes a second coordination bond with the adjacent amino nitrogen atom, finally forming a stable five-membered or six-membered chelate ring structure, and each trivalent iron can form multiple coordination bonds with 4 to 6 ligands. This structure has significant stability, steric hindrance effect caused by the ring structure, and change in the hydrophobicity of the peptide chain caused by hydroxylation. Hydroxylation not only optimizes the conformation in aqueous solution, but also exposes more metal binding sites, thereby improving the overall binding efficiency. At the same time, the introduction of hydroxyl groups also increases the hydrogen bonding sites and enriches the interaction modes between molecules. In addition, the molecular structure of modified corn protein peptides is also rich in functional groups such as amino groups, which can attract and firmly interact with the mineral nutrients in corn fermentation. This interaction not only makes the nutrients more concentrated, but also promotes their stability in the digestive tract and reduces the possibility of degradation or loss. After entering the cell, the complex dissociates in the lysosome, and the released metal ions enter the cytoplasm through specific metal transporters. The dissociated metal ions mainly play a role in two ways: one part enters the cytoplasm through specific metal transporters, and the other part may directly enter the blood circulation system through transcellular transport. In the cell, metal ion storage proteins play a key regulatory role. They precisely control the intracellular concentration and distribution of metal ions to ensure the steady-state balance of metal ions in the cell. Taking iron ions as an example, when these complexes are taken up by intestinal cells, during the intestinal cell uptake process, the complexes formed by modified corn protein peptides and metal ions are absorbed by intestinal epithelial cells through endocytosis. In the intracellular environment, gluconic acid acts as a strong reducing agent. When the iron-containing complex is taken up by intestinal cells, gluconic acid provides electrons through the carboxyl and hydroxyl groups in its molecular structure and undergoes a redox reaction with ferric iron. In this process, gluconic acid loses electrons and is oxidized, while ferric iron gains electrons and is reduced to divalent iron. Subsequently, divalent iron is transported through the divalent metal transporter DMT1 (Divalent Metal Transporter 1). DMT1 is a transmembrane protein composed of 12 transmembrane domains. Its fourth and eighth transmembrane domains contain highly conserved amino acid sequences that form specific binding sites for divalent iron. When divalent iron binds to these sites, the conformation of DMT1 changes to form a transmembrane channel.This process requires the cotransport of protons (H+), and this proton-dependent transport mechanism ensures that divalent iron can efficiently cross the cell membrane and enter the cytoplasm. At the same time, the modified corn protein peptide can activate the nutrient transporters on the cell membrane, further promoting the absorption process. Figure 2 SEM of gluconic acid, with a structure of curved sheet-like structure, relatively aggregated, and having good stability. In addition, gluconic acid regulates the digestive tract environment by reducing the local pH value, inhibiting the oxidation of metal ions, preventing the formation of insoluble hydroxides, and maintaining a reducing environment. Gluconic acid and the modified corn protein peptide also have an anti-interference mechanism. Gluconic acid competitively inhibits the binding of inhibitors such as phytic acid, and the modified corn protein peptide provides a protective coating, reducing the interaction with substances such as oxalic acid and tannins, and preventing the formation of insoluble precipitates. In summary, the synergistic effect of gluconic acid, the modified corn protein peptide, and the corn ferment in meal replacement preparation significantly improves the bioavailability of iron and magnesium minerals and the overall nutrient absorption efficiency by optimizing the molecular structure, enhancing the stability of mineral nutrients, promoting the reduction and absorption of iron ions, and reducing the negative impact of interfering substances, providing strong support for human health.

[0025] The preparation method of the modified corn protein peptide includes: S11. Dissolve 5 - 10 g of corn protein peptide powder in 100 mL of PBS buffer under stirring at room temperature, and add 0.5 - 1 M sodium hydroxide dropwise to adjust the pH to 7 - 7.5 to obtain a corn protein peptide solution; S12. Add 10 - 20 g of carboxylic anhydride to the corn protein peptide solution under heating and stirring, react at 37 - 40 °C for 2 - 4 h, and after the reaction is completed, add 0.1 - 0.2 M sodium hydroxide dropwise to adjust the pH to 8 - 9 to obtain a first mixture; S13. Transfer the first mixture to an ultrafiltration centrifuge tube, filter it using an ultrafiltration membrane, with a pressure of 0.1 - 0.2 MPa, and then collect the filtrate to obtain a second mixture; S14. Package the second mixture with an aluminum foil bag or a dark glass bottle, and store it in a drying oven at 10 - 25 °C to obtain the modified corn protein peptide.

[0026] The mass ratio of the citric acid, gluconic acid, and rosemary extract is 1:3:2.

[0027] The mass ratio of the enzyme, taurine, and α-lipoic acid is 5:1:8.

[0028] The preparation method of the corn ferment includes: S21. Take 100 - 120 g of cleaned corn, grind it into powder, drain the water, and make the corn powder into a paste with 100 - 110 mL of pure water to obtain a corn paste; S22. Add 1 to 2 g of ferrous sulfate and magnesium sulfate to the corn paste and stir to obtain a first mixture; S23. The lactic acid bacteria and yeast were added to the first mixture in a mass ratio of 1:1, 0.5~1M hydrochloric acid was added dropwise to adjust the pH to 6.0~6.5, and then sealed for fermentation; S24. Fermenting at 37-45° C. for 48-72 hours, adding 0.2-0.3 g of phytase during the fermentation process to obtain a first fermentation product; S25. After the fermentation is completed, centrifugation is performed at 3000-4000 rpm for 3-5 minutes to remove solid residues to obtain corn fermentation product.

[0029] The corn fermentation product is rich in iron and magnesium, minerals required by the human body.

[0030] A method for preparing a meal replacement containing corn fermentation product, which is applied to the meal replacement containing corn fermentation product, comprises the following steps: S31. In the first container, 100 parts of compound nut powder and 30 parts of corn fermentation were added, and 100 to 200g of purified water was added after repeated mixing to obtain a first mixture; S32. In a second container, mix citric acid, enzyme, taurine, gluconic acid, and oat β-glucan until smooth to obtain a second mixture; S33. The second mixture, α-lipoic acid and rosemary extract were sequentially added to the first mixture under stirring, and stirred for 12 to 15 hours under heating conditions at a heating temperature of 30 to 35 ° C until fully mixed to obtain a third mixture; S34. The third mixture is compression molded and the pressure is controlled at 1-3 MPa to form rods, each weighing about 50-80 grams. A low-temperature drying process is adopted, the temperature is set at 35-45°C, the relative humidity is maintained at 40-50%, and the drying time is 12-24 hours. The product is then airtightly packaged to ensure the product preservation quality, thereby obtaining a meal replacement containing corn fermentation products.

[0031] Example 2: This example discloses a meal replacement containing corn fermentation, comprising the following raw materials in parts by weight: 35 parts of gluconic acid, 3 parts of rosemary extract, 1 part of oat β-glucan, 20 parts of corn fermentation, 10 parts of citric acid, 5 parts of enzyme, 5 parts of taurine, 70 parts of compound nut powder, and 20 parts of α-lipoic acid. The corn fermentation meal replacement also includes a modified corn protein peptide, wherein the modified corn protein peptide and the corn fermentation are in a weight ratio of 1:6, and the modified corn protein peptide is a peptide chain in which a hydroxyl group is introduced, and the specific surface area of ​​the modified corn protein peptide is 35m 2 / g. The preparation methods of the modified corn protein peptide and corn fermentation product of this embodiment are consistent with those of Example 1. The preparation method of a meal replacement containing corn fermentation product of this embodiment is consistent with that of Example 1.

[0032] Example 3: This example discloses a meal replacement containing corn fermentation, comprising the following raw materials in parts by weight: 40 parts of gluconic acid, 3 parts of rosemary extract, 1 part of oat β-glucan, 20 parts of corn fermentation, 10 parts of citric acid, 5 parts of enzyme, 5 parts of taurine, 70 parts of compound nut powder, and 20 parts of α-lipoic acid. The corn fermentation meal replacement also includes a modified corn protein peptide, wherein the modified corn protein peptide and the corn fermentation are in a weight ratio of 1:6, and the modified corn protein peptide is a peptide chain in which a hydroxyl group is introduced, and the specific surface area of ​​the modified corn protein peptide is 35m 2 / g. The preparation methods of the modified corn protein peptide and corn fermentation product of this embodiment are consistent with those of Example 1. The preparation method of a meal replacement containing corn fermentation product of this embodiment is consistent with that of Example 1.

[0033] Example 4: This example discloses a meal replacement containing corn fermentation, comprising the following raw materials in parts by weight: 30 parts of gluconic acid, 3 parts of rosemary extract, 1 part of oat β-glucan, 20 parts of corn fermentation, 10 parts of citric acid, 5 parts of enzyme, 5 parts of taurine, 70 parts of compound nut powder, and 20 parts of α-lipoic acid. The corn fermentation meal replacement also includes a modified corn protein peptide, wherein the modified corn protein peptide and the corn fermentation are in a weight ratio of 1:4, and the modified corn protein peptide is a peptide chain in which a hydroxyl group is introduced, and the specific surface area of ​​the modified corn protein peptide is 35m 2 / g. The preparation methods of the modified corn protein peptide and corn fermentation product of this embodiment are consistent with those of Example 1. The preparation method of a meal replacement containing corn fermentation product of this embodiment is consistent with that of Example 1.

[0034] Example 5: This example discloses a meal replacement containing corn fermentation, comprising the following raw materials in parts by weight: 30 parts of gluconic acid, 3 parts of rosemary extract, 1 part of oat β-glucan, 20 parts of corn fermentation, 10 parts of citric acid, 5 parts of enzyme, 5 parts of taurine, 70 parts of compound nut powder, and 20 parts of α-lipoic acid. The corn fermentation meal replacement also includes a modified corn protein peptide, wherein the modified corn protein peptide and the corn fermentation are in a weight ratio of 1:3, and the modified corn protein peptide is a peptide chain in which a hydroxyl group is introduced, and the specific surface area of ​​the modified corn protein peptide is 35 m 2 / g. The preparation methods of the modified corn protein peptide and corn fermentation product of this embodiment are consistent with those of Example 1. The preparation method of a meal replacement containing corn fermentation product of this embodiment is consistent with that of Example 1.

[0035] Example 6: This example discloses a meal replacement containing corn fermentation, including the following raw materials in parts by weight: 30 parts of gluconic acid, 3 parts of rosemary extract, 1 part of oat β-glucan, 30 parts of corn fermentation, 10 parts of citric acid, 5 parts of enzymes, 5 parts of taurine, 70 parts of compound nut powder, 20 parts of α-lipoic acid, and the corn fermentation meal replacement also includes modified corn protein peptides, and the weight ratio of the modified corn protein peptides to the corn fermentation is 1:6. The modified corn protein peptides are introduced into the peptide chain. The specific surface area of ​​the modified corn protein peptide is 35m2 / g. The preparation method of the modified corn protein peptide and corn fermentation in this example is consistent with that in Example 1. The preparation method of a meal replacement containing corn fermentation in this example is consistent with that in Example 1.

[0036] Example 6: This example discloses a meal replacement containing corn fermentation, including the following raw materials in parts by weight: 30 parts of gluconic acid, 3 parts of rosemary extract, 1 part of oat β-glucan, 40 parts of corn fermentation, 10 parts of citric acid, 5 parts of enzymes, 5 parts of taurine, 70 parts of compound nut powder, 20 parts of α-lipoic acid, and the corn fermentation meal replacement also includes modified corn protein peptides, the modified corn protein peptides and corn fermentation are in a weight ratio of 1:6, the modified corn protein peptides are introduced into the peptide chain with hydroxyl groups, and the specific surface area of ​​the modified corn protein peptides is 35m2 / g. The preparation method of the modified corn protein peptides and corn fermentation in this example is consistent with that in Example 1. The preparation method of a meal replacement containing corn fermentation in this example is consistent with that in Example 1.

[0037] Example 7: This example discloses a meal replacement containing corn fermentation, comprising the following raw materials in parts by weight: 40 parts of gluconic acid, 3 parts of rosemary extract, 1 part of oat β-glucan, 40 parts of corn fermentation, 10 parts of citric acid, 5 parts of enzyme, 5 parts of taurine, 70 parts of compound nut powder, and 20 parts of α-lipoic acid. The corn fermentation meal replacement also includes a modified corn protein peptide, wherein the modified corn protein peptide and the corn fermentation are in a weight ratio of 1:6, and the modified corn protein peptide is a peptide chain in which a hydroxyl group is introduced, and the specific surface area of ​​the modified corn protein peptide is 35m 2 / g. The preparation methods of the modified corn protein peptide and corn fermentation product of this embodiment are consistent with those of Example 1. The preparation method of a meal replacement containing corn fermentation product of this embodiment is consistent with that of Example 1.

[0038] Control group 1: This embodiment differs from embodiment 1 in that it does not contain modified corn protein peptide. This embodiment discloses a meal replacement containing corn fermentation, including the following raw materials in parts by weight: 30 parts of gluconic acid, 3 parts of rosemary extract, 1 part of oat β-glucan, 20 parts of corn fermentation, 10 parts of citric acid, 5 parts of enzyme, 5 parts of taurine, 70 parts of compound nut powder, 20 parts of α-lipoic acid, and the preparation method of corn fermentation in this embodiment is consistent with that in embodiment 1. The preparation method of a meal replacement containing corn fermentation in this embodiment is consistent with that in embodiment 1.

[0039] Control group 2: This embodiment differs from embodiment 1 in that it does not contain corn fermentation. This embodiment discloses a meal replacement containing corn fermentation, comprising the following raw materials by weight: 30 parts of gluconic acid, 3 parts of rosemary extract, 1 part of oat β-glucan, 10 parts of citric acid, 5 parts of enzyme, 5 parts of taurine, 70 parts of compound nut powder, and 20 parts of α-lipoic acid. The corn fermentation meal replacement also includes a modified corn protein peptide, wherein a hydroxyl group is introduced into the peptide chain, and the specific surface area of ​​the modified corn protein peptide is 35 m 2 / g. The preparation method of the modified corn protein peptide in this embodiment is consistent with that in Example 1. The preparation method of a meal replacement containing corn fermentation product in this embodiment is consistent with that in Example 1.

[0040] Control group 3: The difference between this embodiment and embodiment 1 is that gluconic acid is not contained. This embodiment discloses a meal replacement containing corn fermentation, including the following raw materials in parts by weight: 3 parts of rosemary extract, 1 part of oat β-glucan, 20 parts of corn fermentation, 10 parts of citric acid, 5 parts of enzyme, 5 parts of taurine, 70 parts of compound nut powder, 20 parts of α-lipoic acid, and the corn fermentation meal replacement also includes modified corn protein peptide, the modified corn protein peptide and corn fermentation are in a weight ratio of 1:6, the modified corn protein peptide is a hydroxyl group introduced into the peptide chain, and the specific surface area of ​​the modified corn protein peptide is 35m 2 / g. The preparation methods of the modified corn protein peptide and corn fermentation product of this embodiment are consistent with those of Example 1. The preparation method of a meal replacement containing corn fermentation product of this embodiment is consistent with that of Example 1.

[0041] Control group 4: This embodiment differs from embodiment 1 in that it does not contain gluconic acid, modified corn protein peptides and corn fermentation products. This embodiment discloses a meal replacement containing corn fermentation products, including the following raw materials in parts by weight: 3 parts of rosemary extract, 1 part of oat β-glucan, 10 parts of citric acid, 5 parts of enzyme, 5 parts of taurine, 70 parts of compound nut powder, and 20 parts of α-lipoic acid. The preparation method of a meal replacement containing corn fermentation products in this embodiment is consistent with that in embodiment 1.

[0042] Effect evaluation: Food test: 30 adult mice were screened and randomly divided into 5 groups, with six mice in each group, half male and half female, and an average weight of 30-40g. Experimental conditions: temperature 25-28℃, humidity 40%-50%, free drinking water, ensure air circulation, feed at 12:00 am and 6:00 pm every day, and the feeding amount is 50-60g each time. The experimental period is six weeks, and blood is drawn from mice before 10 o'clock every Monday. The electrochemiluminescence immunoassay is used to determine the serum ferritin content in the blood, and the body weight is measured at the same time. Table 1 shows the statistical results of the weight measurement of mice in each experimental group, and Table 2 shows the statistical results of the blood measurement of mice in each experimental group.

[0043] Table 1 Statistical results of body weight measurement of mice in each experimental group

[0044] Table 2 Statistical results of blood tests in mice in each experimental group

[0045] Table 1 is the statistical results of the weight measurement of mice in each experimental group. It can be seen from Table 1 that after the mice tried the corn fermentation meal replacement prepared by each experimental group, there were obvious differences in the weight and the content of serum protein in the blood. The data feedback shown by the control group was relatively low, indicating that the weight can be significantly reduced after eating the corn fermentation meal replacement, and the content of serum protein in the blood is increased. Comparing the weight changes of mice in Examples 1 to 7 with those in Control Groups 1 to 4, it can be found that, on the whole, the corn fermentation meal replacement prepared by Examples 1 to 7 can make the weight of mice reduce more significantly, which is higher than other experimental groups and control groups. This shows that the corn fermentation meal replacement prepared by Example 1 has the best meal replacement effect and is more useful for fat reduction. At the same time, the corn fermentation meal replacement prepared by Examples 1 to 7 can make the content of serum protein in the blood of mice higher, which is higher than other experimental groups and control groups. This shows that the corn fermentation meal replacement prepared by Example 1 is rich in minerals and effectively improves the mineral concentration in human blood. Through the above limited experiments, the application effect of a meal replacement containing corn fermentation product in Example 1 of the present invention is significant. By adding gluconic acid, modified corn protein peptide and corn fermentation product at the same time during the production process, the utilization rate of minerals in the meal replacement can be significantly improved, and a multifunctional meal replacement can be provided for human health. The three form a dynamic balance system to jointly maintain a healthy and nutritious meal replacement.

[0046] Finally, it should be noted that: although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A meal replacement containing corn fermentation, characterized in that: The invention comprises the following raw materials in parts by weight: 30-40 parts of gluconic acid, 20-40 parts of corn fermentation, 1-3 parts of rosemary extract, 1-3 parts of oat beta-glucan, 10-20 parts of citric acid, 5-15 parts of enzyme, 5-10 parts of taurine, 50-70 parts of compound nut powder, and 10-30 parts of alpha-lipoic acid; The corn fermentation meal replacement also includes: Modified zein peptides; The modified corn protein peptide and corn fermentation product are in a weight ratio of 1:(3-6); The modified zein peptide is a peptide chain in which hydroxyl groups are introduced. The specific surface area of ​​the modified zein peptide is 35 m 2 / g.

2. A meal replacement containing corn fermentation according to claim 1, characterized in that: The preparation method of the modified zein peptide comprises: S11. Dissolve 5-10 g of zein peptide powder in 100 mL of PBS buffer under stirring at room temperature, and add 0.5-1 M sodium hydroxide dropwise to adjust the pH to 7-7.5 to obtain a zein peptide solution; S12. 10-20 g of carboxylic anhydride is added to the zein peptide solution under heating and stirring, and the mixture is reacted at 37-40° C. for 2-4 hours. After the reaction is completed, 0.1-0.2 M hydrochloric acid is added dropwise to adjust the pH to 4-5 to obtain a first mixed solution; S13. The first mixed solution is transferred to an ultrafiltration centrifuge tube, filtered using an ultrafiltration membrane at a pressure of 0.1 to 0.2 MPa, and then the filtrate is collected to obtain a second mixed solution; S14. The second mixed solution is packaged in an aluminum foil bag or a dark glass bottle and stored in a drying oven at 10-25° C. to obtain a modified corn protein peptide.

3. The meal replacement containing corn fermentation product according to claim 1, characterized in that: The mass ratio of the citric acid, gluconic acid and rosemary extract is 1:(3-9):(2-6).

4. The meal replacement containing corn fermentation product according to claim 1, characterized in that: The mass ratio of the enzyme, taurine and α-lipoic acid is (5-7): (1-3): (8-10).

5. The meal replacement containing corn fermentation product according to claim 1, characterized in that: The preparation method of the corn fermentation product comprises: S21. Grind 100-120 g of cleaned corn into powder, drain the water, and mix the corn powder with 100-110 mL of purified water to make a paste to obtain corn paste; S22. Add 1 to 2 g of ferrous sulfate and magnesium sulfate to the corn paste and stir to obtain a first mixture; S23. The lactic acid bacteria and yeast were added to the first mixture in a mass ratio of 1:1, 0.5~1M hydrochloric acid was added dropwise to adjust the pH to 6.0~6.5, and then sealed for fermentation; S24. Fermenting at 37-45° C. for 48-72 hours, adding 0.2-0.3 g of phytase during the fermentation process to obtain a first fermentation product; S25. After the fermentation is completed, centrifugation is performed at 3000-4000 rpm for 3-5 minutes to remove solid residues to obtain corn fermentation product.

6. The meal replacement containing corn fermentation product according to claim 1, characterized in that: The corn fermentation product is rich in iron and magnesium, minerals required by the human body.

7. The meal replacement containing corn fermentation product according to claim 1, characterized in that: The mass ratio of the oat beta-glucan, the compound nut powder and the enzyme is (5-10): (20-40): (1-3).

8. A method for preparing a meal replacement containing corn fermentation product, which is used to prepare a meal replacement containing corn fermentation product as claimed in any one of claims 1 to 7, characterized in that: The method comprises the following steps: S31. In the first container, 100 parts of compound nut powder and 30 parts of corn fermentation were added, and 100 to 200g of purified water was added after repeated mixing to obtain a first mixture; S32. In a second container, mix citric acid, enzyme, taurine, gluconic acid, and oat β-glucan until smooth to obtain a second mixture; S33. The second mixture, α-lipoic acid and rosemary extract were sequentially added to the first mixture under stirring, and stirred for 12 to 15 hours under heating conditions at a heating temperature of 30 to 35 ° C until fully mixed to obtain a third mixture; S34. The third mixture is compression molded and the pressure is controlled at 1-3 MPa to form rods. The weight of each rod is controlled at 50-80 grams. A low-temperature drying process is adopted. The temperature is set at 35-45°C and the relative humidity is maintained at 40-50%. The drying time is 12-24 hours. The product is then airtightly packaged to ensure the product preservation quality, thereby obtaining a meal replacement containing corn fermentation products.

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