Preparation method of composite meal replacement powder with multi-plant synergistic nutrition

Abstract

The invention discloses a preparation method of composite meal replacement powder with multi-plant synergistic nutrition, and relates to the technical field of food nutrition and healthy food processing, and the preparation method comprises the processes of raw material pretreatment, drying treatment, crushing treatment and mixing. According to the preparation method of the multi-plant synergetic nutrition composite meal replacement powder, synergetic supply of high-quality protein, low-GI carbohydrate, dietary fiber, unsaturated fatty acid and multiple vitamins and mineral substances is achieved through scientific proportioning, the full-nutrition meal replacement requirement is met, and quinoa and pea protein are complementary to improve the essential amino acid spectrum; rS3 type resistant starch in the Chinese yam and cinnamyl aldehyde jointly participate in blood sugar regulation, and the phyllanthus emblica is rich in natural antioxidant substances, is beneficial to improving immunity, and is suitable for diabetes people, weight control people and lactose intolerant vegetarian diet people.

Description

Technical Field

[0001] The present invention relates to the technical field of food nutrition and healthy food processing, and particularly relates to a preparation method of a compound meal replacement powder with multi-plant synergistic nutrition. Background Art

[0002] With the continuous enhancement of modern people's health awareness, especially in the social background of the high incidence of metabolic diseases such as obesity and diabetes, consumers' demand for "nutritionally balanced" and "naturally healthy" food products has increased significantly. As an important means for weight management, blood sugar control, and rapid nutritional supplementation, the market scale of meal replacement foods has continued to expand.

[0003] However, most of the current meal replacement powder products on the market generally have the following significant problems: First, the ingredients are single and the nutritional structure is unbalanced. Many meal replacement products are mainly composed of whey protein, corn flour, or single plant powder. Although they can provide basic energy and protein, they lack a variety of essential vitamins, minerals, unsaturated fatty acids, and dietary fiber, and it is difficult to meet the basic dietary requirements of "total nutrient supply". Some products even completely lack a fat source, which is not conducive to the absorption of fat-soluble vitamins and the regulation of basal metabolism. Second, they rely on artificial additives to improve flavor or extend the shelf life. In order to pursue taste or appearance, synthetic additives such as maltodextrin, sucralose, and essence are widely used in some products. These additives may disrupt the homeostasis of the intestinal flora, and studies have shown that long-term intake may also increase the risk of metabolic disorders, which is extremely unfavorable especially for people with existing metabolic problems. Third, improper processing technology leads to the loss of nutritional active substances. For example, most meal replacement powders use high-temperature spray drying technology to process plant raw materials, and some plant active ingredients such as vitamin C, sulforaphane, and polyphenols are extremely easy to degrade at high temperatures, significantly reducing the functionality and health care value of the products. In addition, existing research and international healthy diet action advocacies have both pointed out that an ideal meal replacement should have a complete protein composition, rich dietary fiber, low-GI carbohydrates, antioxidant active ingredients, and minerals, and emphasize a compound formula based on natural ingredients rather than ingredient synthesis. Especially in terms of multi-plant synergistic nutrition, there is currently a lack of systematic design and scientifically verified compound ratio research. Summary of the Invention

[0004] The purpose of the present invention is to provide a preparation method of a compound meal replacement powder with multi-plant synergistic nutrition to solve the problems existing in the prior art.

[0005] To achieve the above purpose, the present invention provides the following technical solution: A preparation method of a compound meal replacement powder with multi-plant synergistic nutrition, the method comprising: Raw material pretreatment, the raw materials include Chinese yam, quinoa, pea protein, broccoli, pumpkin seeds, Phyllanthus emblica, and cinnamon, and are proportioned as follows: Chinese yam 30%, quinoa 20%, pea protein 18%, broccoli 10%, pumpkin seeds 10%, Phyllanthus emblica 10%, cinnamon 2%; wherein: the Chinese yam is peeled and sliced, then steamed, cooked, and dried; the quinoa is washed to remove saponins and then baked; the broccoli is sterilized, blanched, cooled, and then freeze-dried; the Phyllanthus emblica is pitted, cut into pieces, and then dried at low temperature; the pumpkin seeds are shelled to obtain kernels and then baked; the cinnamon is ground and sieved for later use; Drying treatment, including drying the Chinese yam in a hot air dryer at 60°C for 6 hours; after freezing the broccoli and Phyllanthus emblica at -35°C, performing sublimation drying at a vacuum degree of 10 Pa for 18 hours; drying the pumpkin seeds at 80°C for 2 hours; Grinding treatment, including grinding the Chinese yam and Phyllanthus emblica by air flow to a particle size not exceeding 75 μm; grinding the broccoli and quinoa by hammer mill; pre-cooling the pumpkin seeds and then crushing them into particles; passing the pea protein powder through a 100-mesh sieve for later use; Mixing process, first mixing the pumpkin seed particles with the cinnamon powder, and then sequentially adding the quinoa powder, pea protein powder, Chinese yam powder, Phyllanthus emblica powder, and broccoli powder, and mixing evenly to obtain the finished product of compound meal replacement powder.

[0006] Preferably, the Chinese yam is the iron stick Chinese yam, the sliced size has a length of 4 cm - 6 cm and a thickness of 0.4 cm - 0.6 cm, and the Chinese yam is soaked in a 0.3% - 0.7% citric acid solution for 3 - 7 minutes before steaming to inhibit enzymatic browning.

[0007] Preferably, the quinoa is tricolor quinoa, and it is rinsed with water 2 - 4 times before baking to remove saponins.

[0008] Preferably, the broccoli is blanched in boiling water for 20 seconds - 40 seconds before freeze-drying, and after being sterilized with brine for 8 minutes - 12 minutes, it is centrifugally dehydrated to remove surface moisture.

[0009] Preferably, the Phyllanthus emblica is cut into pieces with a size of 0.3 cm - 1 cm, and is processed under hot air drying conditions at 55°C - 65°C until the moisture content is lower than 12%.

[0010] Preferably, the pumpkin seeds are pre-cooled to 5°C - 15°C and then baked at a temperature of 140°C - 160°C for 8 minutes - 12 minutes to retain the activity of their Ω-3 fatty acids.

[0011] Preferably, the cinnamon selected is Ceylon cinnamon, the sieved particle size after grinding is 80 - 100 meshes, and it is premixed with the pumpkin seed particles at a mass ratio of 1:5 - 1:8.

[0012] Preferably, the Chinese yam and Phyllanthus emblica are ground by an air flow mill, the powder particle size is controlled not to exceed 75 μm, and the grinding temperature is controlled within the range of 25°C - 40°C.

[0013] Preferably, the quinoa and broccoli are pulverized by a hammer mill under nitrogen protection at a rotational speed of 2000 rpm - 5000 rpm to reduce the damage of oxidation to the active ingredients.

[0014] Preferably, the pea protein powder is sieved through a sieve with 80 - 120 meshes and directly participates in the mixing after sieving.

[0015] As can be seen from the above technical solutions, the present invention has the following beneficial effects: The preparation method of the multi - plant synergistic nutrition compound meal replacement powder realizes the synergistic supply of high - quality protein, low - GI carbohydrates, dietary fiber, unsaturated fatty acids, and various vitamins and minerals through scientific proportioning, meeting the full - nutrition meal replacement requirements. The quinoa and pea protein complement each other to improve the essential amino acid spectrum. The RS3 - type resistant starch in yam and cinnamaldehyde jointly participate in blood glucose regulation. Phyllanthus emblica is rich in natural antioxidants, which helps to improve immunity. It is suitable for diabetic patients, weight - control people, and lactose - intolerant vegetarians. Different from traditional high - temperature spray drying, the present invention adopts mild processes such as low - temperature drying and freeze - drying, maximizing the retention of heat - sensitive functional components such as sulforaphane in broccoli, vitamin C in Phyllanthus emblica, and mucoprotein in yam, enhancing the biological activity and health care effect of the product. This method does not add synthetic sweeteners, stabilizers, preservatives and other additives throughout the process, adopts the natural flavors and functions of the ingredients, realizes the health and safety of the product, reduces the long - term consumption risk. The prepared meal replacement powder has excellent antioxidant, blood - sugar - stabilizing, fat - controlling and satiety - enhancing effects, and is not only suitable as a daily nutritional meal replacement, but also applicable to multi - scenario applications such as sports nutrition supplementation, special dietary regulation, and nutritional fortified foods, with good industrial promotion value. Description of the Drawings

[0016] Figure 1 It is a flow chart of the method of the present invention. Detailed Embodiments

[0017] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0018] As Figure 1 shown, the present invention provides a technical solution: a preparation method of a multi - plant synergistic nutrition compound meal replacement powder, the method comprising: Raw material pretreatment, the raw materials include Chinese yam, quinoa, pea protein, broccoli, pumpkin seeds, Phyllanthus emblica and cinnamon, and are proportioned as follows: Chinese yam 30%, quinoa 20%, pea protein 18%, broccoli 10%, pumpkin seeds 10%, Phyllanthus emblica 10%, cinnamon 2%; among them: the Chinese yam is peeled and sliced, then steamed, cooked and dried; the quinoa is washed to remove saponins and then baked; the broccoli is sterilized, blanched, cooled and then freeze-dried; the Phyllanthus emblica is pitted and cut into pieces and then dried at low temperature; the pumpkin seeds are shelled and the kernels are taken out and then baked; the cinnamon is ground and sieved for standby; Drying treatment, including drying the Chinese yam in a hot air dryer at 60°C for 6 hours; freezing the broccoli and Phyllanthus emblica at -35°C and then performing sublimation drying at a vacuum degree of 10 Pa for 18 hours; drying the pumpkin seeds at 80°C for 2 hours; Grinding treatment, including grinding the Chinese yam and Phyllanthus emblica by air flow to a particle size not exceeding 75 μm; grinding the broccoli and quinoa by hammer mill; pre-cooling the pumpkin seeds and then crushing them into particles; passing the pea protein powder through a 100-mesh sieve for standby; Mixing process, first mix the pumpkin seed particles with the cinnamon powder, and then sequentially add the quinoa powder, pea protein powder, Chinese yam powder, Phyllanthus emblica powder, and broccoli powder, and mix evenly to obtain the finished product of the composite meal replacement powder.

[0019] The core principle of the preparation method of this compound meal replacement powder lies in achieving synergistic effects in nutrition and function among various plant raw materials through scientific proportioning and step-by-step process treatment, thus constructing a meal replacement powder product with high nutritional density, good taste, and excellent storage stability. The entire method includes five key links: raw material selection, pretreatment, drying, grinding, and mixing. Each link is interconnected, ensuring the nutritional integrity and functional balance of the product. In terms of raw material selection, Chinese yam provides high-quality starch and dietary fiber, with the characteristic of a mild blood sugar response; quinoa is rich in plant-based complete proteins, minerals, and saponin antioxidants, and is an important component of compound proteins; pea protein has good emulsifying properties and digestion and absorption rates, and is an ideal source of plant protein supplementation; broccoli is rich in glucosinolate anti-cancer factors and vitamin K; pumpkin seeds contain rich unsaturated fatty acids and zinc elements, which help regulate metabolism and the immune system; Phyllanthus emblica, as a source of high antioxidant components, contains extremely high levels of natural vitamin C and tannins; cinnamon contains physiological active components such as cinnamaldehyde, which can regulate blood sugar and improve metabolism. The above raw materials are rationally combined according to their nutritional compositions to form a compound nutritional support system. In the pretreatment process, different plant raw materials adopt differentiated treatment paths according to their physical and chemical properties. For example, Chinese yam is steamed and cooked to inactivate enzymes and improve digestibility; quinoa is washed and roasted to remove saponins, enhancing its flavor and bioavailability; broccoli is blanched and cooled to inactivate phytase and provide pretreatment conditions for freeze-drying to retain its antioxidant components; Phyllanthus emblica is dried at low temperature to ensure that its heat-sensitive vitamin C is not damaged; pumpkin seed kernels are separated from the shells and roasted at high temperature to enhance flavor and inhibit microorganisms; cinnamon is ground and sieved to improve the mixing uniformity. Each link specifically addresses the issues of stability, function retention, and flavor adaptability of this component in the meal replacement system. In the drying process, precise temperature and time control are used to maximize the retention of heat-sensitive components. Among them, hot air drying is suitable for the dense-structured and high-moisture-content Chinese yam blocks; freeze-drying is suitable for protecting the integrity of volatile and easily oxidized components in plants such as broccoli and Phyllanthus emblica; pumpkin seeds are dried quickly at medium temperature to avoid oil oxidation and flavor deterioration. In vacuum freeze-drying, low-temperature sublimation avoids physical structure collapse, helping to maintain the structural integrity of dietary fiber and active components. In the grinding process, the treatment methods are differentiated according to the hardness of the materials and functional requirements. Jet milling is applied to components that require high fineness (Chinese yam, Phyllanthus emblica) to improve their dispersibility and taste; hammer milling is used for medium-structured raw materials (quinoa, broccoli) to ensure particle size control and efficiency; pumpkin seeds need to be pre-cooled due to their high oil content to avoid heat accumulation during grinding, which may lead to oil deterioration; pea protein is directly sieved with a standard mesh to control the uniformity of its particle size, providing consistency guarantee for the subsequent mixing process.In the final mixing process, raw materials with stronger flavors or greater viscosities (such as pumpkin seed particles and cinnamon powder) are premixed first, which helps to inhibit agglomeration or layering. Subsequently, other components are added in sequence to form a particle size and functional gradient ratio from bottom to top, ensuring the uniformity, rehydration property, and taste hierarchy of the finished powder. Overall, this preparation method integrates plant nutrition, physical and chemical stability, powder engineering, and sensory science into a systematic process flow, achieving the scientific integration and functional synergy of multiple components, and possessing significant practical value and application potential. This embodiment has the following advantages: By formulating optimized pretreatment and drying strategies for different raw materials, the retention rate of nutritional components and sensory quality are significantly improved; The synergistic nutritional relationship formed among multiple plant raw materials is beneficial to comprehensively provide proteins, fibers, trace elements, and phytochemicals; The mixing method is reasonable, ensuring harmonious flavors and delicate tastes, enhancing the product's attractiveness; The entire preparation process has strong controllability, facilitating large-scale and standardized production. In addition, advanced means such as air jet milling and freeze-drying are used to effectively improve the solubility and storage stability of the product, having good market application prospects.

[0020] The yam is the Tieguanyin yam, and the sliced dimensions are 4 cm - 6 cm in length and 0.4 cm - 0.6 cm in thickness. The yam is soaked in a 0.3% - 0.7% citric acid solution for 3 - 7 minutes before steaming to inhibit enzymatic browning.

[0021] In this embodiment, Dioscorea opposita cv. Tiegun is selected as one of the main raw materials due to its superior properties in terms of viscosity, polysaccharide content, and taste compared to ordinary yams. The mucoprotein and polysaccharide components rich in Dioscorea opposita cv. Tiegun can not only provide a sense of satiety but also have high physiological activities, such as enhancing immunity and regulating blood sugar, which meet the positioning requirements of "nutrition + function" for meal replacement products. During the slicing process, by controlling the slice length of the yam to 4 cm - 6 cm and the thickness to 0.4 cm - 0.6 cm, it is ensured that the yam can be heated quickly and evenly during steaming, avoiding local overcooking or undercooking in the center. At the same time, it provides an appropriate specific surface area for the subsequent drying process, improving the drying rate and energy efficiency. The uniform slice thickness can also prevent warping or breaking during drying, ensuring the consistency of the quality of the dried yam. In terms of anti-browning treatment, the reaction between phenolic substances and polyphenol oxidase (PPO) in yams is extremely likely to cause enzymatic browning, thus affecting the product color and sensory quality. The sliced Dioscorea opposita cv. Tiegun is soaked in a 0.3% - 0.7% citric acid solution, and by adjusting the medium pH to the range where the PPO activity is the lowest (pH about 3.0 - 4.0), the catalytic activity of the enzyme is inhibited, reducing the oxidation reaction rate. At the same time, citric acid also has a certain ability to chelate metal ions, which can further interfere with the normal function of the metal cofactor in PPO, thus enhancing its inactivation effect. In addition, as a common food additive, the antioxidant property of citric acid can also delay non-enzymatic browning caused by free radicals, further improving the color stability and nutritional retention rate of the compound meal replacement powder during the storage period. To sum up, the precise control of the slice size in combination with the chemical regulation of enzyme activity realizes the optimization of the Dioscorea opposita cv. Tiegun raw material treatment process, providing a basic guarantee for the subsequent drying, pulverizing, and mixing processes, and ensuring the stability and consistency of the nutritional components, appearance quality, and flavor performance of the compound meal replacement powder.

[0022] Using Dioscorea opposita cv. Tiegun, which has high nutritional components such as mucoprotein, starch, and vitamin B group, can significantly improve the overall nutritional level of the compound meal replacement powder. Precise control of the size of the yam slices not only helps to improve the heat treatment efficiency but also ensures the uniformity of pulverization after drying, thereby improving the product consistency and solubility. By soaking in an appropriate concentration of citric acid solution, the enzymatic browning of the yam is effectively inhibited, significantly improving the product appearance and enhancing the acceptance of the product by consumers. In addition, the addition of citric acid also has a slight antioxidant and preservation effect to a certain extent, which is beneficial to improving the storage stability of the product.

[0023] In the above embodiments, in addition to the Tieguanyin yam variety, common Huai yam, purple yam and other varieties can also be selected. However, attention should be paid to appropriately adjusting the processing time and temperature to match their organizational structure differences. The length of the slice size can be appropriately adjusted to 3 cm - 7 cm, and the thickness is controlled within the range of 0.3 cm - 0.8 cm to adapt to different drying equipment and batch processing conditions. The concentration of the citric acid solution can also be adjusted within the range of 0.2% - 1.0% according to the actual inhibition effect, and the soaking time can be appropriately extended to within 10 minutes to adapt to different oxidation degrees of the yam. In addition, other organic acids such as malic acid or ascorbic acid can also be selected to replace citric acid to achieve a similar browning inhibition effect.

[0024] The quinoa is tricolor quinoa, which is rinsed with clean water 2 - 4 times before baking to remove saponins. In this embodiment, tricolor quinoa is selected as the quinoa raw material for the compound meal replacement powder, aiming to synergistically provide more comprehensive nutritional components, such as various plant proteins, minerals and antioxidant active substances, by mixing three quinoa varieties of red, white and black. Tricolor quinoa is rich in color in appearance, which can significantly enhance the visual attractiveness of the product; in terms of nutritional composition, the nutritional emphasis of quinoa of different colors is slightly different, and their synergistic combination helps to improve the balance of the nutritional structure. Quinoa naturally contains epidermal saponins. These bitter components not only affect the flavor before treatment, but may also cause gastrointestinal discomfort, so it is necessary to be thoroughly cleaned before processing. By rinsing with clean water 2 - 4 times, the saponins on the surface of quinoa can be effectively dissolved and removed. The flow and friction of clean water can accelerate the desorption process of saponins, and the repeated rinsing 2 - 4 times can ensure the consistent removal efficiency under the saponin concentration differences in different batches of quinoa. This operation significantly improves its taste and safety while retaining the core nutrients of quinoa. After the rinsing is completed, baking treatment is carried out. On the one hand, it can further reduce the moisture content and provide dry conditions for subsequent crushing and storage; on the other hand, baking can promote the formation of flavor substances, enhance the aroma of quinoa, and make it more suitable for the flavor requirements of the meal replacement powder product. The overall palatability and sensory characteristics of tricolor quinoa are significantly improved after pretreatment and thermal processing, which is beneficial to its functional performance and nutrient release in the final product.

[0025] By using tricolor quinoa, not only the nutritional structure of the meal replacement powder is enriched, but also its visual sensory attractiveness is enhanced, and the market differentiation competitiveness is strengthened. Multiple washings effectively remove saponins, significantly reduce bitterness and potential irritation, and improve the acceptance of the product flavor. After baking, the quinoa has a crisper texture, which is convenient for crushing and mixing, and helps to improve the product consistency and storage stability. Overall, this method improves the adaptability of quinoa processing and the product integration performance, and provides a more optimized path for the quality control of the compound meal replacement powder.

[0026] Before freeze-drying, broccoli is blanched in boiling water for 20 to 40 seconds, followed by a brine sterilization treatment for 8 to 12 minutes, and then centrifuged to remove surface moisture. In this embodiment, aiming at the characteristics of broccoli, multi-step heat treatment and microbial control means are adopted to retain its active nutritional components, inhibit enzyme activity, and effectively remove surface moisture, so as to improve the freeze-drying efficiency and the quality of the final product. First, broccoli is blanched for 20 to 40 seconds before freeze-drying. This process rapidly inactivates active enzyme systems such as phytase and polyphenol oxidase, inhibits enzymatic discoloration and tissue degradation, retains its green color and natural flavor, and at the same time improves the permeability of cell membranes, which helps subsequent moisture migration and drying efficiency. Subsequently, a brine sterilization treatment for 8 to 12 minutes is carried out. This step achieves the killing of surface microorganisms on broccoli by controlling the brine concentration (such as 2% - 5%), avoiding the impact of bacterial contamination on nutrition and flavor before freeze-drying. Brine sterilization is efficient and mild, which can take into account both the sterilization ability and the integrity of the broccoli tissue structure, and is beneficial to the retention of shape and color in the dried product. After sterilization, surface moisture is removed through the centrifugation step, which can significantly reduce the initial moisture content of the material, shorten the sublimation time required for subsequent freeze-drying, and avoid tissue damage caused by surface icing. The centrifugation process removes free water physically without affecting the internal moisture migration path of broccoli, which helps to achieve a more uniform and rapid freeze-drying effect. Through the synergistic effect of the three pretreatment means of blanching, brine sterilization and centrifugation, the quality retention ability of broccoli during the freeze-drying process is maximally improved, and its application value as a functional raw material in meal replacement powder is strengthened.

[0027] The broccoli processed by this embodiment has significant advantages in terms of color, flavor and nutritional component retention. Blanching can rapidly inactivate enzyme systems and reduce the degradation of heat-sensitive nutritional components; brine sterilization effectively controls the microbial load and improves the hygienic safety of the product; centrifugation reduces the energy consumption and time of freeze-drying, improves production efficiency, and reduces problems such as structural collapse or shrinkage, making the final powder product more uniform, better rehydratable and with a longer shelf life. The entire treatment process is highly compatible with the freeze-drying process, and has good engineering feasibility and product adaptability.

[0028] The cut size of Phyllanthus emblica is 0.3 cm - 1 cm, and it is processed under hot air drying conditions at 55°C - 65°C until the moisture content is lower than 12%. In this embodiment, aiming at the characteristics of Phyllanthus emblica being thermosensitive and rich in antioxidant components, by optimizing the cut size and drying conditions, the retention of its main nutritional active substances is ensured, and good adaptability for pulverization and mixing is achieved. Cutting Phyllanthus emblica into small pieces with a size of 0.3 cm to 1 cm helps to increase the specific surface area during drying, heat evenly, and avoid the hard shell effect or high humidity residue in the center caused by inconsistent drying rates inside and outside due to too large size. In addition, the smaller size facilitates the control of the fineness of subsequent pulverized particles and enhances the uniformity of compounding with other components. In terms of drying temperature control, the hot air drying range of 55°C to 65°C is selected to balance the drying rate and nutritional retention. This temperature range can effectively evaporate moisture while avoiding a large amount of degradation of thermosensitive components such as vitamin C, polyphenols, and tannins in Phyllanthus emblica at high temperatures. Compared with freeze-drying, this method takes into account both industrial cost and production efficiency while ensuring the retention of functional components, and is a feasible path suitable for medium-scale mass production. By controlling the final moisture content below 12%, the growth of microorganisms and enzymatic activity reactions can be significantly inhibited, thereby improving the product stability and shelf life, and at the same time providing a good physical basis for subsequent air-flow pulverization and mixing with meal replacement powder. The overall process combines the characteristics of Phyllanthus emblica raw materials and engineering conditions to achieve the unity of efficient processing and functional retention.

[0029] Adopting the method of cutting + hot air drying makes the dehydration of Phyllanthus emblica uniform, with high drying efficiency, effectively controls the moisture content of raw materials at a low level, and improves the storage stability and microbial safety of the product. The smaller cut size reduces the drying time and energy consumption, while maintaining a high proportion of antioxidant active components and maintaining its functionality and nutritional value. Controlling the drying temperature range can reduce the risk of thermal degradation and ensure the quality consistency and palatability of raw materials after drying. The final product is easier to pulverize, mix, and dissolve, significantly improving the overall quality of the meal replacement powder and the consumer experience.

[0030] After the pumpkin seeds are precooled to 5°C-15°C, they are baked at 140°C-160°C for 8 minutes-12 minutes to retain their omega-3 fatty acid activity. This embodiment focuses on the unsaturated fatty acids rich in pumpkin seeds, especially the heat sensitivity of omega-3 fatty acids, and achieves maximum retention through temperature control and pretreatment processes. The pumpkin seeds are precooled to 5°C-15°C before entering the high-temperature baking. On the one hand, this step helps to inhibit the enzymatic oxidation activity inside the kernel. On the other hand, lowering its initial temperature can achieve a slower heating process during the baking process, slowing down the lipid oxidation reaction caused by the rapid heat transfer from the surface high temperature to the inside. The baking temperature is set between 140°C and 160°C, which is to achieve a balance between protein denaturation and flavor substance development under the premise of avoiding the rancidity of pumpkin seed oil and flavor loss. Within this temperature range, with the evaporation of water, flavor components such as pyrazines and esters are gradually formed. At the same time, because the control time is between 8 and 12 minutes, the oxidative degradation reaction of omega-3 fatty acids due to excessive heating can be effectively inhibited. The omega-3 fatty acids (such as alpha-linolenic acid) rich in pumpkin seeds are sensitive to temperature changes and are easily destroyed or converted into other degradation products under high temperature conditions. Therefore, through pre-cooling and strict time-temperature control of the heat treatment path, the sensory quality can be improved while retaining the nutritional value. In addition, gentle baking can also help pumpkin seeds form a moderately crisp texture, which is conducive to subsequent crushing and structural integration with other components.

[0031] The pumpkin seeds treated by this embodiment have a higher omega-3 fatty acid retention rate, which is beneficial to the nutritional enhancement function of the meal replacement powder. The pre-cooling treatment suppresses the suddenness of the hot start reaction, reduces the lipid oxidation rate, and prolongs the shelf life of the product. Controlling the baking temperature and time effectively strikes a balance between flavor enhancement and nutritional retention, so that the pumpkin seeds can still retain physiologically active lipid substances while giving the product a nutty flavor. In addition, a relatively moderate heat treatment also improves the crushing efficiency and subsequent mixing uniformity, providing a guarantee for product standardization.

[0032] Ceylon cinnamon is selected for cinnamon, crushed and sieved to a particle size of 80 - 100 mesh, and premixed with pumpkin seed particles in a mass ratio of 1:5 - 1:8. In the flavoring and functional nutrition design of the meal replacement powder, Ceylon cinnamon is preferably used as the raw material, aiming to achieve a balance between flavoring and health functions by utilizing its low coumarin content and mild aroma characteristics. Compared with the common Cassia cinnamon, Ceylon cinnamon has a more delicate flavor profile, and its main aromatic components are cinnamaldehyde, eugenol, etc., which have various physiological activities such as promoting metabolism, regulating blood sugar, and anti - inflammation. The cinnamon is crushed and sieved to a particle size of 80 - 100 mesh to achieve better dispersibility and the requirement of uniform mixing with other components, which can not only improve the aroma release efficiency but also avoid the rough taste or uneven mixing caused by too coarse particles. Controlling the particle size within this range can also ensure its stability during the mixing process and avoid layering or agglomeration phenomena. In terms of the mixing strategy, premixing with pumpkin seed particles in a mass ratio of 1:5 to 1:8 is considered based on both flavor coordination and physical carrier effects. As a nut substance rich in oil, the surface of pumpkin seeds is conducive to adsorbing and locking the volatile aroma molecules in the cinnamon powder. Through this "spice + particle" composite structure, the fragrance stability and sensory persistence are effectively improved. At the same time, the premixing step helps to prevent the cinnamon powder from aggregating or floating in the overall mixing, improving the uniformity of subsequent powder mixing.

[0033] By selecting Ceylon cinnamon and controlling its particle size and the premixing ratio with pumpkin seed particles, the meal replacement powder has a mild and long - lasting aroma characteristic, improving the overall flavor level and consumer acceptance of the product. At the same time, the functional components of the cinnamon powder are reasonably released, providing support for aspects such as blood sugar regulation and antioxidant; the composite structure with pumpkin seed particles can also improve the aroma stability and the retention rate of volatiles during storage, further enhancing the product competitiveness. The step - by - step premixing strategy also makes the powder mixing more uniform, improving the product consistency and processing controllability.

[0034] Yam and Phyllanthus emblica are pulverized using an air classifier mill, with the powder particle size controlled to not exceed 75 μm, and the pulverization temperature controlled within the range of 25°C - 40°C. Through this refined pulverization process, the physical properties and bioavailability of the two key functional raw materials, yam and Phyllanthus emblica, are enhanced. Yam is rich in dietary fiber and polysaccharide components, while Phyllanthus emblica is rich in vitamin C, polyphenols, and tannins. Their common feature is that the functional active ingredients are relatively sensitive to temperature, and are prone to oxidation, degradation, or flavor loss due to high temperature during conventional pulverization. To avoid the above problems, this implementation uses an air classifier mill to achieve non-contact cold pulverization by the impact and shear action of high-speed airflows, effectively controlling the heat accumulation of the material during pulverization. Controlling the powder particle size to not exceed 75 μm can significantly improve the dispersibility, solubility, and taste fineness of the product, which is particularly suitable for the formulation goals of quick rehydration and uniform taste required in meal replacement powders. The fine particle size also increases the specific surface area, facilitating the absorption and utilization of functional components by the intestine and enhancing the nutrient release rate. The temperature is controlled between 25°C and 40°C based on the inevitable frictional heating during pulverization. By adjusting the compressed air temperature, airflow velocity, and material feeding rate, it is ensured that the temperature in the pulverization chamber does not exceed the stable temperature threshold of the active substances. This temperature control strategy not only helps to protect the structural integrity of heat-sensitive components, but also maintains the original flavor and color of yam and Phyllanthus emblica, avoiding quality problems such as roasted flavor and browning.

[0035] By combining air pulverization and temperature control technology, the efficient, low-temperature, and high-purity powder preparation of yam and Phyllanthus emblica is achieved, significantly improving the dispersibility of the powder and the solubility of the product, making the composite meal replacement powder more convenient to mix during use. A particle size less than 75 μm ensures a smooth taste without obvious coarse particles, enhancing the consumer experience. Temperature-controlled pulverization effectively avoids the degradation of heat-sensitive nutritional components, and nutrients such as vitamin C and polyphenols in Phyllanthus emblica are effectively retained, enhancing the functional value and nutritional integrity of the meal replacement powder.

[0036] Quinoa and broccoli are subjected to hammer milling under nitrogen protection at a rotational speed of 2000 rpm - 5000 rpm to reduce the damage to active ingredients caused by oxidation. In this embodiment, for the easily oxidizable active ingredients rich in quinoa and broccoli, a hammer milling technique under a nitrogen protection environment is adopted, combined with medium-high speed shearing, to achieve the retention of active ingredients and the optimization of the physical properties of the powder. Quinoa contains rich unsaturated fatty acids, polyphenols and micronutrients, while broccoli is rich in glucosinolates, vitamin C and flavonoids and other functional ingredients that are extremely easy to oxidize under conventional air conditions. Hammer milling has the characteristics of simple structure, strong shearing force and large processing capacity, and is suitable for medium-fine grinding of plant granular raw materials. However, during the high-speed rotation process, the heat generated by impact and friction and the oxygen in the air can easily cause lipid oxidation or phenolic degradation on the surface of the raw materials, affecting the flavor, color and nutritional stability of the finished product. Therefore, a nitrogen protection mechanism is adopted to introduce high-purity nitrogen into the grinding cavity to replace the air and construct an inert atmosphere, effectively inhibiting the oxidation reaction and preventing the degradation of key functional ingredients during the mechanical treatment process. Controlling the grinding speed between 2000 rpm and 5000 rpm helps to control the heat accumulation rate while ensuring the grinding efficiency. Medium-high speed operation can provide sufficient shearing and impact energy to quickly grind quinoa and broccoli into fine powder, reduce the energy accumulation and temperature rise per unit time, and further reduce the oxidation risk. In addition, the ground powder has good particle size uniformity and mixing performance, providing guarantee for the stable distribution and function realization of the meal replacement powder formula.

[0037] Through the hammer milling technique under a nitrogen protection environment, the oxidative losses of unsaturated lipids, antioxidant substances and vitamin components in quinoa and broccoli are significantly reduced, and the nutrient retention rate and sensory quality of the composite meal replacement powder are improved. The inert gas barrier during the grinding process can also reduce the browning or off-flavor caused by oxygen, and improve the storage stability of the product. The medium-high speed setting achieves a balance between efficiency and temperature control, improves the processing efficiency while maintaining the activity of product components, ensures that the powder is suitable for subsequent mixing and packaging processes, and enhances the overall process adaptability and nutritional integrity of the product.

[0038] The sieve mesh for screening pea protein powder is 80 - 120 meshes, and it directly participates in the mixing after screening. In this embodiment, aiming at the problems of physical uniformity and mixing adaptability of pea protein powder, the dispersibility and fusibility of pea protein powder in the meal replacement powder formula system are improved by precise particle size control. As a high-quality plant protein source, pea protein is rich in essential amino acids such as lysine and leucine, and does not contain gluten, making it suitable for nutritional fortification and functional supplementation in meal replacement products. However, a certain proportion of fibers and protein aggregates are contained in its natural structure. Without particle size control, problems such as uneven mixing, rough texture, and poor solubility may occur. By setting the sieve mesh to 80 - 120 meshes, small aggregates with a particle size larger than 180 μm in pea protein powder can be effectively removed, and fine powder components with uniform particle size and good fluidity are retained. The powder particles in this particle size range have a better specific surface area and distribution uniformity, which is beneficial for synergistic mixing with other plant powders, and at the same time maintains a high water reabsorption rate and dispersion speed. After screening, the pea protein powder can directly participate in the mixing process with components such as pumpkin seed particles, quinoa powder, and yam powder without further treatment, simplifying the process flow and reducing nutrient loss or flavor change caused by repeated treatment. This treatment strategy realizes the rapid access of protein functional components and the control of mixing uniformity, and is suitable for industrial continuous production.

[0039] By controlling the particle size of pea protein powder within the range of 80 - 120 meshes, the mixing uniformity, dispersibility, and solubility of pea protein powder in the compound meal replacement powder are significantly improved, avoiding problems such as rough texture or mixing dead corners caused by protein aggregation. This method simplifies the pretreatment process, avoids structural damage caused by high shear or repeated crushing, and helps to maintain the original structure and functional characteristics of the protein. The powder after screening has stronger adaptability and can be quickly integrated into the overall formula system, improving the quality consistency and production efficiency of the meal replacement powder.

[0040] Although the embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A preparation method of a composite meal replacement powder with synergistic nutrition of multiple plants, characterized in that, The method includes: Raw material pretreatment, where the raw materials include Chinese yam, quinoa, pea protein, broccoli, pumpkin seeds, Phyllanthus emblica, and cinnamon, with the following proportion: Chinese yam 30%, quinoa 20%, pea protein 18%, broccoli 10%, pumpkin seeds 10%, Phyllanthus emblica 10%, cinnamon 2%; among which: the Chinese yam is peeled, sliced, steamed until cooked and dried; the quinoa is washed to remove saponins and then baked; the broccoli is sterilized, blanched and cooled and then freeze-dried; the Phyllanthus emblica is pitted, cut into pieces and then dried at low temperature; the pumpkin seeds are shelled to obtain kernels and then baked; the cinnamon is ground and sieved for later use; Drying treatment, including drying the Chinese yam in a hot air dryer at 60°C for 6 hours; freezing the broccoli and Phyllanthus emblica at -35°C and then performing sublimation drying at a vacuum degree of 10 Pa for 18 hours; drying the pumpkin seeds at 80°C for 2 hours; Grinding treatment, including grinding the Chinese yam and Phyllanthus emblica by air flow to a particle size not exceeding 75 μm; grinding the broccoli and quinoa by hammer mill; pre-cooling the pumpkin seeds and then crushing them into particles; sieving the pea protein powder through a 100-mesh sieve for later use; Mixing process, first mixing the pumpkin seed particles and cinnamon powder, and then successively adding quinoa powder, pea protein powder, Chinese yam powder, Phyllanthus emblica powder, and broccoli powder, and mixing evenly to obtain the finished product of compound meal replacement powder.

2. The preparation method of a composite meal replacement powder with multi-plant collaborative nutrition according to claim 1, wherein: The Chinese yam is Tieguanyin Chinese yam, the sliced size has a length of 4 cm - 6 cm and a thickness of 0.4 cm - 0.6 cm, and the Chinese yam is soaked in a 0.3% - 0.7% citric acid solution for 3 - 7 minutes before steaming to inhibit enzymatic browning.

3. The preparation method of a compound meal replacement powder with multi-plant synergistic nutrition according to claim 1, wherein: The quinoa is tricolor quinoa and is rinsed with clean water 2 - 4 times before baking to remove saponins.

4. The preparation method of a compound meal replacement powder with multi-plant synergistic nutrition according to claim 1, characterized in that: The broccoli is blanched in boiling water for 20 seconds - 40 seconds before freeze-drying, and after being sterilized with brine for 8 minutes - 12 minutes, it is centrifuged to remove surface moisture.

5. The preparation method of a compound meal replacement powder with multi-plant synergistic nutrition according to claim 1, characterized in that: The size of the cut Phyllanthus emblica is 0.3 cm - 1 cm, and it is processed under hot air drying conditions at 55°C - 65°C until the moisture content is lower than 12%.

6. The preparation method of a compound meal replacement powder with multi-plant synergistic nutrition according to claim 1, characterized in that: The pumpkin seeds are pre-cooled to 5°C - 15°C and then baked at a temperature of 140°C - 160°C for 8 minutes - 12 minutes to retain the activity of their Ω-3 fatty acids.

7. A preparation method of a composite meal replacement powder with multi-plant synergistic nutrition according to claim 1, characterized in that: The cinnamon selected is Ceylon cinnamon, and after grinding, the sieving particle size is 80 - 100 mesh, and it is premixed with the pumpkin seed particles at a mass ratio of 1:5 - 1:

8.

8. The preparation method of a compound meal replacement powder with multi-plant synergistic nutrition according to claim 1, characterized in that: The Chinese yam and Phyllanthus emblica are ground by an air flow mill, the powder particle size is controlled not to exceed 75 μm, and the grinding temperature is controlled within the range of 25°C - 40°C.

9. The preparation method of a compound meal replacement powder with multi-plant synergistic nutrition according to claim 1, characterized in that: The quinoa and broccoli are ground by a hammer mill under nitrogen protection, and the rotation speed is 2000 rpm - 5000 rpm to reduce the damage of oxidation to the active ingredients.

10. The preparation method of a compound meal replacement powder with multi-plant synergistic nutrition according to claim 1, characterized in that: The sieving mesh of the pea protein powder is 80 - 120 mesh, and after sieving, it directly participates in the mixing.

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