Konjac compound protein powder as well as preparation method and application thereof

Abstract

The invention relates to the technical field of functional foods, and discloses konjac compound protein powder as well as a preparation method and application thereof. The konjak protein powder comprises the following components in parts by mass: 6-10 parts of konjak extract microcapsules, 45-50 parts of soybean protein isolate powder, 10-20 parts of polydextrose, 8-10 parts of resistant dextrin, 6-10 parts of soybean peptide powder, 5-7 parts of tremella powder, 1-2 parts of edible salt, 0-2 parts of edible essence, 1-3 parts of a nutrition enhancer, 0.05-0.1 part of a sweetening agent and 1-2 parts of an anti-caking agent. The preparation method of the konjac compound protein powder comprises the following steps: S1, weighing the raw materials in proportion; s2, performing low-speed shearing and premixing on the soybean protein isolate powder and the resistant dextrin; s3, adding konjac extract microcapsules and polydextrose, and carrying out high-speed shearing and mixing for the first time; and S4, finally adding the remaining raw materials, carrying out second high-speed shearing and mixing, and uniformly mixing all the raw materials to obtain the konjac compound protein powder. The konjac compound protein powder disclosed by the invention has obvious advantages in the aspects of stability, nutritional value, mouth feel, functionality, safety and the like.

Description

Technical Field

[0001] The present invention relates to the technical field of functional foods, and particularly to a konjac composite protein powder, a preparation method thereof, and an application thereof. Background Art

[0002] With the continuous improvement of people's health awareness, the demand for foods that can not only meet the protein intake requirements, but also help with weight loss or muscle gain, and at the same time increase satiety is increasing day by day. Konjac is rich in dietary fiber, especially glucomannan, which has a significant satiety effect, and its low-calorie property makes it have broad application prospects in the field of weight loss. However, the existing preparation methods of konjac composite protein powder mostly have the following problems: due to the high viscosity of konjac polysaccharide and the granular feeling of plant protein, the composite protein powder has a rough taste when eaten, which is difficult to meet the high requirements of consumers for food taste; during the preparation process, high temperature, high pressure or long-term treatment may cause partial degradation or loss of the nutritional components (such as dietary fiber, amino acids, etc.) of konjac polysaccharide and plant protein; the existing preparation methods usually involve multiple steps of separation, purification and compounding processes, resulting in high production costs and low efficiency, and it is difficult to achieve large-scale industrial production. Summary of the Invention

[0003] In view of the above deficiencies in the prior art, the konjac composite protein powder provided by the present invention can not only provide high-quality protein, but also meet the triple requirements of weight loss, muscle gain and increased satiety.

[0004] To achieve the above invention purpose, the technical solution adopted by the present invention is: a konjac composite protein powder, including, by mass: 6-10 parts of konjac extract microcapsules, 45-50 parts of soy protein isolate powder, 10-20 parts of polydextrose, 8-10 parts of resistant dextrin, 6-10 parts of soy peptide powder, 5-7 parts of tremella powder, 1-2 parts of edible salt, 0-2 parts of edible essence, 1-3 parts of nutritional fortifier, 0.05-0.1 part of sweetener, and 1-2 parts of anticaking agent.

[0005] Further, for the above konjac composite protein powder, the nutritional fortifier is at least one of concentrated milk protein powder, calcium caseinate, and linseed oil microcapsule powder.

[0006] Further, for the above konjac composite protein powder, the nutritional fortifier, by mass, includes: 0.66 part of concentrated milk protein powder, 0.66 part of calcium caseinate, and 0.8 part of linseed oil microcapsule powder.

[0007] Further, the preparation method of the above konjac composite protein powder includes the following steps:

[0008] S1, weigh the raw materials according to the ratio;

[0009] S2, premix the soy protein isolate powder and the resistant dextrin by low-speed shearing;

[0010] S3. Add konjac extract microcapsules and polydextrose and conduct the first high-speed shearing mixing;

[0011] S4. Finally, add the remaining raw materials and conduct the second high-speed shearing mixing. After all the raw materials are evenly mixed, konjac composite protein powder is obtained.

[0012] Further, for the preparation method of the above-mentioned konjac composite protein powder, the shearing rate of the low-speed shearing premixing is 100 - 500 rpm, the mixing time is 5 - 15 min, and the mixing temperature is 20 - 40 °C; the shearing rate of the first high-speed shearing mixing is 500 - 2000 rpm, the mixing time is 3 - 10 min, and the mixing temperature is 25 - 45 °C; the shearing rate of the second high-speed shearing mixing is 1000 - 3000 rpm, the mixing time is 8 - 15 min, and the mixing temperature is 30 - 50 °C.

[0013] Further, for the preparation method of the above-mentioned konjac composite protein powder, the preparation method of the konjac extract microcapsules includes the following steps: Extract konjac powder with hot water, concentrate it after filtration to obtain konjac extract; dissolve sodium alginate in deionized water to obtain solution A; dissolve chitosan in acetic acid solution to obtain solution B; mix the konjac extract, emulsifier and water evenly to obtain solution C; slowly drip solution C into solution A to obtain an emulsion, and then slowly drip the emulsion into solution B. After the reaction is completed, filter, wash and dry to obtain konjac extract microcapsules.

[0014] Further, for the preparation method of the above-mentioned konjac composite protein powder, the conditions for hot water extraction are: temperature 80 °C - 90 °C, time 1 - 3 hours; during the microencapsulation process, the concentration of sodium alginate is 2 wt.% - 5 wt.%, the concentration of chitosan is 1 wt.% - 3 wt.%, and the concentration of emulsifier is 0.5 wt.% - 2 wt.%; the mass ratio of konjac extract to sodium alginate and chitosan is 80:1:1.

[0015] Further, an application of a konjac composite protein powder in helping with weight loss, muscle gain and increasing satiety, wherein the konjac composite protein powder is the konjac composite protein powder prepared by the above method.

[0016] The beneficial effects of the present invention are as follows: The present invention adopts a unique hot water extraction and microencapsulation process to ensure the stability and functional effects of konjac extract, and at the same time improve the solubility and overall taste of the protein powder. The konjac composite protein powder of the present invention has obvious advantages in terms of stability, nutritional value, taste, functionality and safety, and is a healthy food with broad application prospects. Specific embodiments

[0017] The specific embodiments of the present invention will be described below to facilitate those skilled in the art of this technology to understand the present invention. However, it should be clear that the present invention is not limited to the scope of the specific embodiments. For those of ordinary skill in the art of this technology, as long as various changes are within the spirit and scope of the present invention defined and determined by the appended claims, these changes are obvious, and all inventions and creations using the concept of the present invention are within the scope of protection.

[0018] Example 1

[0019] This example provides a konjac composite protein powder. The components of the composite protein powder are as follows by mass fraction: 8 parts of konjac extract microcapsules, 48 parts of soy protein isolate powder, 15 parts of polydextrose, 9 parts of resistant dextrin, 8.58 parts of soy peptide powder, 6.07 parts of tremella powder, 1.6 parts of edible salt, 1.5 parts of edible essence, 2.12 parts of nutritional fortifier (including 0.66 parts of concentrated milk protein powder, 0.66 parts of calcium caseinate, and 0.8 parts of linseed oil microcapsule powder), 0.08 part of sweetener, and 1.5 parts of anticaking agent. In this example, the sweetener is stevioside, and the anticaking agent is silicon dioxide.

[0020] Before preparing the konjac composite protein powder, konjac extract microcapsules are prepared first. The specific preparation method of the konjac extract microcapsules is as follows: The konjac powder is extracted with hot water at 85°C for 2 hours, and after filtration, it is concentrated to obtain the konjac extract.

[0021] Dissolve 3.5 wt.% of sodium alginate in deionized water to obtain solution A; dissolve 2 wt.% of chitosan in acetic acid solution to obtain solution B; mix the konjac extract, 1 wt.% of Tween 80, and water evenly to obtain solution C. Slowly drip solution C into solution A to obtain an emulsion, and then slowly drip the emulsion into solution B. After the reaction is completed, filter, wash, and dry to obtain the konjac extract microcapsules.

[0022] Then prepare the konjac composite protein powder. Specifically: Premix the soy protein isolate powder and the resistant dextrin at 30°C with a shear rate of 300 rpm for 10 minutes at low speed; add the konjac extract microcapsules and polydextrose, and perform a first high-speed shear mixing at 35°C with a shear rate of 1500 rpm for 5 minutes; finally add the remaining raw materials, and perform a second high-speed shear mixing at 40°C with a shear rate of 2000 rpm for 10 minutes. After mixing evenly, the konjac composite protein powder is obtained.

[0023] Example 2

[0024] In this example, the performance of the konjac extract microcapsules will be detected, and its encapsulation rate, moisture content, storage stability, particle size distribution, solubility, and suspension will be measured.

[0025] (1) Encapsulation rate

[0026] Detection method: The high performance liquid chromatography (HPLC) was used to determine the content change of glucomannan in konjac extract before and after microencapsulation and calculate the encapsulation rate.

[0027] Result: The encapsulation rate of the konjac extract microcapsules prepared in Example 1 was 88%, indicating that the preparation of the konjac extract microcapsules of the present invention can successfully encapsulate most of the active ingredients inside the microcapsules.

[0028] (2) Moisture content

[0029] Detection method: The Karl Fischer titration method was used to determine the moisture content in the microcapsules.

[0030] Result: The moisture content of the konjac extract microcapsules prepared in Example 1 was 3.2%, and this moisture content can ensure that the microcapsules will not deteriorate due to excessive moisture during storage.

[0031] (3) Storage stability

[0032] Detection method: The konjac extract microcapsules prepared in Example 1 were stored at 25 °C, 4 °C and -18 °C for 3 months and 6 months, and the content of active ingredients was regularly detected and the color and smell of the product were observed.

[0033] Result: After storing at room temperature of 25 °C for 6 months, the loss rate of active ingredients was 6.5%; after storing at 4 °C and -18 °C for 6 months, the loss rates of active ingredients were 4% and 1.5% respectively. There were no obvious changes in the color and smell of the konjac extract microcapsules during storage, indicating that the konjac extract microcapsules of the present invention have good storage stability.

[0034] (4) Particle size distribution

[0035] Detection method: The laser particle size analyzer was used to determine the particle size distribution of the microcapsules.

[0036] Result: The particle size of the konjac extract microcapsules prepared in Example 1 was mainly distributed between 10 and 50 μm, and the particle size distribution was uniform, which was beneficial to the dissolution and dispersion of the product.

[0037] (5) Solubility and suspension

[0038] Detection method: 1.0 g of microcapsules were added to 100 mL of deionized water and stirred until completely dispersed, and their solubility and suspension were observed.

[0039] Result: The konjac extract microcapsules prepared in Example 1 had good solubility and suspension, and could be quickly dispersed in water to form a uniform suspension.

[0040] Example 3

[0041] In this example, the clinical efficacy and safety of konjac compound protein powder will be detected.

[0042] (1) Subject inclusion and grouping

[0043] Inclusion criteria: Overweight or obese adult patients aged 18 - 65 years old (BMI ≥ 25 kg / m 2 ); without serious organ diseases such as heart, liver, kidney, etc., without cognitive impairment, etc.; without a history of allergy to konjac or protein powder.

[0044] Grouping: The included subjects were randomly divided into an experimental group and a control group, with 100 cases in each group. All subjects signed an informed consent form and agreed to receive a 12 - week intervention.

[0045] (2) Protocol

[0046] Experimental group: Take the konjac compound protein powder prepared in Example 1 daily, 10 g each time, twice a day, and take it within 30 minutes after breakfast and dinner respectively. The subjects received diet guidance and exercise advice from a dietitian to maintain a healthy lifestyle.

[0047] Control group: Do not take any weight - loss or muscle - building products, and only receive diet guidance and exercise advice from a dietitian.

[0048] (3) Observation indicators and detection methods

[0049] Body weight and body fat percentage: Regularly measure using a precise weighing scale and body fat measuring instrument, record and analyze the changes in body weight and body fat percentage.

[0050] Muscle mass: Measure muscle mass using bioelectrical impedance analysis (BIA) technology, and compare the changes in muscle mass between the experimental group and the control group during the process of weight loss or muscle gain.

[0051] Satiety evaluation: Record the satiety score after each meal through a questionnaire survey of the subjects, and evaluate the satiety effect of the konjac compound protein powder.

[0052] Safety evaluation: Record the adverse reactions of the subjects during the intervention period and evaluate the safety of the product.

[0053] (4) Statistical analysis

[0054] Use SPSS statistical software for data analysis. Measurement data are expressed as mean ± standard deviation, and independent - sample t - test is used for between - group comparison. Count data are expressed as the number of cases (percentage), and chi - square test is used for between - group comparison. A two - sided P < 0.05 is considered statistically significant.

[0055] (5) Clinical trial results

[0056] Table 1: Changes in body weight and body fat percentage

[0057] Group / Index Experimental Group 1 Control Group P Value Mean ± SD of Body Weight Change / kg -7.5±1.5 -3.5±0.8 <0.05 Mean ± SD of Body Fat Percentage Change / % -5.6±1.2 -2.2±0.9 <0.05

[0058] Table 2: Changes in muscle mass

[0059] Group / Index Experimental Group 1 Control Group P Value Mean ± SD of Muscle Mass Change / kg -0.5±1.5 -1.7±0.8 <0.05

[0060] Table 3: Satiety scores

[0061] Group / Index Experimental Group 1 Control Group P Value Satiety Score 1 Hour after Meal 7.8±0.5 3.8±0.8 <0.05 Satiety Score 2 Hours after Meal 6.5±0.6 2.1±0.3 <0.05

[0062] As can be seen from Table 1, the body weight and body fat percentage of the subjects in the experimental group decreased significantly, and the decrease was greater than that in the control group. The muscle mass of the subjects in the experimental group was effectively maintained during weight loss, while the muscle mass of the subjects in the control group decreased. This indicates that konjac composite protein powder can maintain muscle mass while losing weight.

[0063] As can be seen from Table 2, the satiety score of the experimental group was significantly higher than that of the control group, indicating that konjac composite protein powder can significantly increase satiety, which helps to control appetite and reduce food intake.

[0064] As can be seen from Table 3, the experimental group showed significant advantages in weight loss and increasing satiety, and no obvious adverse reactions were found, indicating that the konjac composite protein powder of the present invention has good safety and application prospects.

Claims

1. A konjac composite protein powder, characterized in that, In parts by mass: Konjac extract microcapsules 6 ～ 10 servings, soy protein isolate powder 45 ～ 50 parts, polydextrose 10 ～ 20 parts, resistant dextrin 8 ～ 10 parts, soy peptide powder 6 ～ 10 parts, Tremella powder 5 ～ 7 parts, edible salt 1 ～ 2 parts, edible flavor 0 ～ 2 servings, nutritional enhancer 1 ～ 3 parts, sweetener 0.05 ～ 0.1 parts, anticaking agent 1 ～ 2 servings.

2. Konjac composite protein powder according to claim 1, is characterized in that, The nutritional enhancer is at least one of concentrated milk protein powder, calcium caseinate, and linseed oil microcapsule powder.

3. Konjac composite protein powder according to claim 1, is characterized in that, The nutritional enhancer comprises, by weight, 0.66 parts of concentrated milk protein powder, 0.66 parts of calcium caseinate, and 0.8 parts of linseed oil microcapsule powder.

4. The method for preparing the konjac composite protein powder according to any one of claims 1 to 3, characterized in that: The following steps are involved: S1, weigh the raw materials according to the proportion; S2, premixing the isolated soy protein powder and the resistant dextrin by low-speed shearing; S3, adding konjac extract microcapsules and polydextrose for the first high-speed shear mixing; S4, finally adding the remaining raw materials to perform a second high-speed shear mixing, and after all the raw materials are evenly mixed, konjac composite protein powder is obtained.

5. The method for preparing konjac protein powder according to claim 4, wherein The shear rate of the low-speed shear premixing is 100-500rpm, the mixing time is 5-15min, and the mixing temperature is 20-40°C; the shear rate of the first high-speed shear mixing is 500-2000rpm, the mixing time is 3-10min, and the mixing temperature is 25-45°C; the shear rate of the second high-speed shear mixing is 1000-3000rpm, the mixing time is 8-15min, and the mixing temperature is 30-50°C.

6. The method for preparing the konjac protein powder according to claim 4, wherein The preparation method of konjac extract microcapsules comprises the following steps: extracting konjac flour with hot water, filtering and concentrating to obtain konjac extract; dissolving sodium alginate in deionized water to obtain solution A; dissolving chitosan in acetic acid solution to obtain solution B; uniformly mixing konjac extract, emulsifier and water to obtain solution C; slowly dropping solution C into solution A to obtain emulsion, then slowly dropping the emulsion into solution B, filtering, washing and drying after the reaction is completed to obtain konjac extract microcapsules.

7. The method for preparing the konjac protein powder according to claim 6, wherein The conditions for the hot water extraction are: temperature 80°C to 90°C, time 1 to 3 hours; in the microencapsulation process, the sodium alginate concentration is 2wt.% to 5wt.%, the chitosan concentration is 1wt.% to 3wt.%, and the emulsifier concentration is 0.5wt.% to 2wt.%; the mass ratio of the konjac extract to sodium alginate and chitosan is 80:1:

1.

8. An application of konjac composite protein powder in helping to lose weight, gain muscle and increase satiety, characterized in that: The konjac composite protein powder is the konjac composite protein powder according to any one of claims 1 to 3 or the konjac composite protein powder prepared by the method according to any one of claims 4 to 7.