Multi-nutrient whole grain meal replacement powder rich in dietary fibers

Abstract

The invention discloses multi-nutrient whole grain meal replacement powder rich in dietary fibers. The multi-nutrient whole grain meal replacement powder is prepared from the following raw materials in percentage by weight: 35-50% of a grain base material; 25 to 40% of nut seeds; 8-15% of functional herbs; and 12-20% of fruit and vegetable mushroom powder. Through scientific compatibility of the cereal base material, the nut seeds, the functional herbs, the fruits, the vegetables and the mushrooms, the dietary fiber content is met, and meanwhile plant protein, unsaturated fatty acid and microelements are completely reserved. The konjac glucomannan and the cereal bran form a double-source water-soluble-insoluble fiber composite system which is cooperated with the chicory and the fructus cannabis to enhance proliferation of intestinal probiotics; active substances of medicinal and edible components such as ginseng, medlar and poria cocos are retained through a low-temperature micronization technology, and blood lipid metabolism is regulated together with fatty acid in nut seeds; the added kiwi fruit powder and perilla seeds provide natural vitamin C and alpha-linolenic acid, and the bioavailability of iron, zinc and other minerals is remarkably improved.

Description

Technical Field

[0001] The present application relates to the technical field of meal replacement powders, and in particular to a meal replacement powder rich in dietary fiber and multiple nutrients made from whole grains. Background Art

[0002] Currently, meal replacement powders available on the market generally have problems such as single nutritional components, insufficient dietary fiber content, and low bioavailability.

[0003] Traditional grain meal replacement powders are primarily carbohydrate-based and lack high-quality protein, functional plant ingredients, and sufficient dietary fiber. Long-term consumption can easily lead to nutritional imbalances. Existing high-fiber meal replacement products often rely on chemically synthesized additives to improve taste, but suffer from drawbacks such as low retention of natural active ingredients and insufficient trace element synergy. In particular, to address the modern population's needs for intestinal health regulation, blood sugar homeostasis, and comprehensive nutritional supplementation, there is an urgent need to develop a multi-nutrient whole grain meal replacement powder rich in dietary fiber. Summary of the Invention

[0004] To this end, the present application provides a multi-nutritional whole grain meal replacement powder rich in dietary fiber to solve the problem of lack of high-quality protein, functional plant ingredients and sufficient dietary fiber in the prior art.

[0005] In order to achieve the above objectives, this application provides the following technical solutions: A multi-nutrient whole grain meal replacement powder rich in dietary fiber, characterized by being composed of the following raw materials in percentage by weight: 35-50% cereal base; 25-40% nuts and seeds; 8-15% functional herbs; 12-20% fruit, vegetable, and mushroom powder; 3-6% konjac gum added alone by weight. All ingredients are ground and mixed to produce the meal replacement powder. The cereal base comprises oats, glutinous rice, millet, sword beans, brown rice, buckwheat, barley, bitter buckwheat, coix seed, corn, mung bean, cowpea, black rice, wheat bran, red bean, green bean, edamame, black bean, soybean, white lentil, green bean, sorghum rice, dry pea, black rice, snow pea; The nuts and seeds include peach kernels, almonds, pecans, pine nuts, lotus seeds, jujube kernels, peanuts, cashews, pistachios, hazelnuts, longevity fruits, ginkgo nuts, wax gourd seeds, celery seeds, melon seeds, black sesame seeds, pomegranate seeds, chayote seeds, watermelon seeds, rapeseeds, chrysanthemum seeds, grape seeds, perilla seeds, white sesame seeds, and cucumber seeds; The functional herbs include ginseng, purslane, cinnamon bark, sophora japonica seed, clove, orange peel, jujube, lotus leaf, cassia seed powder, dandelion, chicory, wolfberry, poria, yam, hawthorn, bamboo leaf, polygonatum, hemp seed, and kudzu root; Fruit, vegetable and mushroom powder includes papaya dry powder, hericium erinaceus dry powder, enoki mushroom dry powder, kiwi powder, oyster mushroom dry powder, strawberry powder, matsutake powder, black fungus dry powder, pecan powder, shiitake mushroom powder, carrot powder, pine pollen, coconut powder, apple powder, toon powder, pomegranate seed powder and lily powder.

[0006] The mass ratio of black rice, oats and tartary buckwheat in the cereal base is 2-3:1.5-2:1-1.5, and the total amount of the three accounts for 40-55% of the cereal base.

[0007] The weight of the perilla seeds, black sesame seeds and cucumber seeds accounts for 15-25% of the total weight of the nuts and seeds, and the perilla seeds are added in the form of defatted powder after being cold-pressed.

[0008] The chicory, hemp seed and cassia seed powder are compounded in a mass ratio of 3-4:2-3:1-1.5, and the total amount accounts for 30-45% of the functional herbs.

[0009] The mass ratio of the Hericium erinaceus dry powder, Lentinus edodes powder and Matsutake powder is 1.5-2:1-1.2:0.8-1, and the composite mushroom component accounts for 25-35% of the total weight of the fruit and vegetable mushroom powder.

[0010] The invention also includes a flavor adjustment component accounting for 0.5-2% of the total amount, which is composed of cinnamon powder, clove powder and hawthorn powder in a mass ratio of 4-5:1-1.5:3-4.

[0011] The ultrafine grinding process is carried out in a low temperature environment of -15℃ to -20℃, and the relative humidity is controlled below 30%.

[0012] After crushing, the particle size of all raw materials is ≤50μm.

[0013] The mixed meal replacement powder is weighed and packaged, with 30 grams per portion.

[0014] Compared with the prior art, this application has at least the following beneficial effects: This invention achieves dietary fiber requirements while retaining plant protein, unsaturated fatty acids, and trace elements through the scientific combination of cereal bases, nuts and seeds, functional herbs, and fruits, vegetables, and mushrooms. Konjac gum and cereal bran form a dual-source water-soluble-insoluble fiber composite system, which synergizes with chicory and hemp seed to enhance the proliferation of intestinal probiotics. Medicinal and edible ingredients like ginseng, wolfberry, and poria cocos are micronized at low temperatures to retain their active ingredients, which, together with the fatty acids in the nuts and seeds, regulate blood lipid metabolism. The addition of kiwifruit powder and perilla seeds provides natural vitamin C and α-linolenic acid, significantly improving the bioavailability of minerals like iron and zinc.

[0015] The product combines high satiety and balanced nutrition to meet the meal replacement needs of people with diabetes and obesity. DETAILED DESCRIPTION

[0016] The present application is further described in detail below through specific examples.

[0017] The present application discloses a multi-nutrient whole grain meal replacement powder rich in dietary fiber, characterized in that it is composed of the following raw materials in percentage by weight: 35-50% cereal base; 25-40% nuts and seeds; 8-15% functional herbs; 12-20% fruit, vegetable, and mushroom powder; 3-6% konjac gum added alone by weight. All ingredients are ground and mixed to produce the meal replacement powder. The cereal base comprises oats, glutinous rice, millet, sword beans, brown rice, buckwheat, barley, bitter buckwheat, coix seed, corn, mung bean, cowpea, black rice, wheat bran, red bean, green bean, edamame, black bean, soybean, white lentil, green bean, sorghum rice, dry pea, black rice, snow pea; The nuts and seeds include peach kernels, almonds, pecans, pine nuts, lotus seeds, jujube kernels, peanuts, cashews, pistachios, hazelnuts, longevity fruits, ginkgo nuts, wax gourd seeds, celery seeds, melon seeds, black sesame seeds, pomegranate seeds, chayote seeds, watermelon seeds, rapeseeds, chrysanthemum seeds, grape seeds, perilla seeds, white sesame seeds, and cucumber seeds; The functional herbs include ginseng, purslane, cinnamon bark, sophora japonica seed, clove, orange peel, jujube, lotus leaf, cassia seed powder, dandelion, chicory, wolfberry, poria, yam, hawthorn, bamboo leaf, polygonatum, hemp seed, and kudzu root; Fruit, vegetable and mushroom powder includes papaya dry powder, hericium erinaceus dry powder, enoki mushroom dry powder, kiwi powder, oyster mushroom dry powder, strawberry powder, matsutake powder, black fungus dry powder, pecan powder, shiitake mushroom powder, carrot powder, pine pollen, coconut powder, apple powder, toon powder, pomegranate seed powder and lily powder.

[0018] When implemented, this approach uses cereals as a base to provide slow-digesting carbohydrates and B vitamins; nuts and seeds contribute essential fatty acids and plant protein; functional herbs achieve metabolic regulation through their medicinal and edible properties; and fruit, vegetable, and mushroom powders enhance the synergistic effects of vitamins and antioxidants. The amount of konjac gum added alone is specifically limited, allowing it to form a dual-fiber system with wheat bran and other ingredients, creating a gradient swelling effect in the intestines.

[0019] The mass ratio of black rice, oats and tartary buckwheat in the cereal base is 2-3:1.5-2:1-1.5, and the total amount of the three accounts for 40-55% of the cereal base.

[0020] This solution defines a synergistic ratio of high-anthocyanin black rice, high-β-glucan oats, and high-rutin buckwheat. Black rice anthocyanins enhance the hypoglycemic activity of oat polysaccharides, while buckwheat flavonoids improve the antioxidant stability of both. This ratio enables the product to regulate glycemic index. Furthermore, the differences in the dietary fiber configurations of the three ingredients (black rice cellulose, oat colloid, and buckwheat hemicellulose) form a multi-layered intestinal fermentation matrix.

[0021] The weight of the perilla seeds, black sesame seeds and cucumber seeds accounts for 15-25% of the total weight of the nuts and seeds, and the perilla seeds are added in the form of defatted powder after cold pressing. The perilla seeds provide α-linolenic acid, the black sesame seeds are rich in sesamin, and the cucumber seeds contain natural plant growth hormones.

[0022] The cold-pressed degreasing process prevents oxidation of unsaturated fatty acids while retaining active substances such as lignans. This combination significantly improves the bioavailability of calcium and magnesium, meeting the needs of bone health.

[0023] The chicory, hemp seed and cassia seed powder are compounded in a mass ratio of 3-4:2-3:1-1.5, and the total amount accounts for 30-45% of the functional herbs.

[0024] Chicory is rich in inulin as a prebiotic, hemp seed provides high-quality hemp globulin, and cassia seed contains chrysophanols.

[0025] This ratio enables the water-soluble fiber and protein to form a micellar structure, which encapsulates the anthraquinone components in Cassia seed and achieves sustained release, thereby exerting a laxative effect while avoiding intestinal irritation.

[0026] The mass ratio of the Hericium erinaceus dry powder, Lentinus edodes powder and Matsutake powder is 1.5-2:1-1.2:0.8-1, and the composite mushroom component accounts for 25-35% of the total weight of the fruit and vegetable mushroom powder.

[0027] Hericium erinaceus contains hericium erinaceus ketone, which promotes the synthesis of nerve growth factor, shiitake mushrooms contain shiitake purine, which regulates cholesterol, and matsutake mushrooms contain matsutake polysaccharides, which enhance NK cell activity.

[0028] The invention also includes a flavor adjustment component accounting for 0.5-2% of the total amount, which is composed of cinnamon powder, clove powder and hawthorn powder in a mass ratio of 4-5:1-1.5:3-4.

[0029] Cinnamaldehyde enhances insulin sensitivity, eugenol inhibits lipase activity, and hawthorn organic acid promotes the secretion of digestive juices.

[0030] This ratio stabilizes the pH value of the product in the range of 6.2-6.8, which not only masks the bitter taste of the herbs but also does not cause excessive secretion of gastric acid.

[0031] The ultrafine grinding process is carried out in a low temperature environment of -15℃ to -20℃, and the relative humidity is controlled below 30%.

[0032] The low temperature environment can inhibit lipid oxidation and protein denaturation caused by the thermal effect of crushing, and humidity control is used to prevent hydrophilic components such as konjac gum from absorbing moisture.

[0033] After all raw materials are crushed, the particle size is ≤50μm. The control of particle size ensures that all components are fully mixed and the hydration rate is consistent, avoiding agglomeration.

[0034] The mixed meal replacement powder is weighed and packaged, with 30 grams per portion.

[0035] The technical features of the above embodiments can be combined arbitrarily (as long as there is no contradiction in the combination of these technical features). In order to make the description concise, not all possible combinations of the technical features in the above embodiments are described; these embodiments that are not explicitly written should also be considered to be within the scope of this specification.

Claims

1. A multi-nutritional whole grain meal replacement powder rich in dietary fiber, characterized in that: It is composed of the following raw materials in percentage by weight: 35-50% cereal base; 25-40% nuts and seeds; 8-15% functional herbs; 12-20% fruit, vegetable, and mushroom powder; 3-6% konjac gum added alone by weight. All ingredients are ground and mixed to produce the meal replacement powder. The cereal base comprises oats, glutinous rice, millet, sword beans, brown rice, buckwheat, barley, bitter buckwheat, coix seed, corn, mung bean, cowpea, black rice, wheat bran, red bean, green bean, edamame, black bean, soybean, white lentil, green bean, sorghum rice, dry pea, black rice, snow pea; The nuts and seeds include peach kernels, almonds, pecans, pine nuts, lotus seeds, jujube kernels, peanuts, cashews, pistachios, hazelnuts, longevity fruits, ginkgo nuts, wax gourd seeds, celery seeds, melon seeds, black sesame seeds, pomegranate seeds, chayote seeds, watermelon seeds, rapeseeds, chrysanthemum seeds, grape seeds, perilla seeds, white sesame seeds, and cucumber seeds; The functional herbs include ginseng, purslane, cinnamon bark, sophora japonica seed, clove, orange peel, jujube, lotus leaf, cassia seed powder, dandelion, chicory, wolfberry, poria, yam, hawthorn, bamboo leaf, polygonatum, hemp seed, and kudzu root; Fruit, vegetable and mushroom powder includes papaya dry powder, hericium erinaceus dry powder, enoki mushroom dry powder, kiwi powder, oyster mushroom dry powder, strawberry powder, matsutake powder, black fungus dry powder, pecan powder, shiitake mushroom powder, carrot powder, pine pollen, coconut powder, apple powder, toon powder, pomegranate seed powder and lily powder.

2. The multi-nutrition whole grain meal replacement powder rich in dietary fiber according to claim 1, characterized in that: The mass ratio of black rice, oats and tartary buckwheat in the cereal base is 2-3:1.5-2:1-1.5, and the total amount of the three accounts for 40-55% of the cereal base.

3. The dietary fiber-rich and multi-nutritional whole grain meal replacement powder according to claim 1, characterized in that: The weight of the perilla seeds, black sesame seeds and cucumber seeds accounts for 15-25% of the total weight of the nuts and seeds, and the perilla seeds are added in the form of defatted powder after being cold-pressed.

4. The dietary fiber-rich and multi-nutritional whole grain meal replacement powder according to claim 1, characterized in that: The chicory, hemp seed and cassia seed powder are compounded in a mass ratio of 3-4:2-3:1-1.5, and the total amount accounts for 30-45% of the functional herbs.

5. The dietary fiber-rich and multi-nutritional whole grain meal replacement powder according to claim 1, characterized in that: The mass ratio of the Hericium erinaceus dry powder, Lentinus edodes powder and Matsutake powder is 1.5-2:1-1.2:0.8-1, and the composite mushroom component accounts for 25-35% of the total weight of the fruit and vegetable mushroom powder.

6. The dietary fiber-rich and multi-nutritional whole grain meal replacement powder according to claim 1, characterized in that: The invention also includes a flavor adjustment component accounting for 0.5-2% of the total amount, which is composed of cinnamon powder, clove powder and hawthorn powder in a mass ratio of 4-5:1-1.5:3-4.

7. The dietary fiber-rich and multi-nutritional whole grain meal replacement powder according to claim 1, characterized in that: The ultrafine grinding process is carried out in a low temperature environment of -15℃ to -20℃, and the relative humidity is controlled below 30%.

8. The dietary fiber-rich and multi-nutritional whole grain meal replacement powder according to claim 1, characterized in that: After crushing, the particle size of all raw materials is ≤50μm.

9. The dietary fiber-rich and multi-nutritional whole grain meal replacement powder according to claim 1, characterized in that: The mixed meal replacement powder is weighed and packaged, with 30 grams per portion.