High-satiety liquid protein composition as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of food, and particularly relates to a high-satiety liquid protein composition as well as a preparation method and application thereof. The high-satiety liquid protein composition is characterized by being prepared from the following raw materials in parts by weight: 800 to 1000 parts of protein, 110 to 160 parts of vegetable oil, 700 to 800 parts of carbohydrate, 120 to 150 parts of dietary fiber, 5 to 15 parts of vitamin, 1 to 8 parts of mineral substance, 35 to 40 parts of emulsifier, 12 to 15 parts of stabilizer, 17 to 20 parts of pH regulator and 5 to 10 parts of essence. Under the comprehensive action of all the components, the liquid protein composition can keep the milk state stable, fat components are not subjected to lactation separation, protein components are not subjected to sedimentation and layering, the macroscopic state is stable, and nutrients in the product are uniformly distributed.

Description

Technical Field

[0001] The present invention belongs to the field of food technology, and in particular relates to a high-satiety liquid protein composition, a preparation method and an application thereof. Background Art

[0002] High-protein diet (HPD) includes the definition of relative quantity (protein energy supply ratio) and absolute quantity (protein intake). Most HPDs refer to a dietary pattern in which daily protein intake exceeds 20% of total daily energy, but generally does not exceed 30% of total daily energy.

[0003] Within a certain range, a relatively high protein content can better suppress appetite and reduce energy intake. In addition, the quality and amino acid composition of protein can also affect the suppressive effect of hunger. Chemical sensors for dietary essential amino acid deficiency have been found in the anterior piriform cortex. From this area, signals are projected to other brain areas related to controlling food intake. It is able to detect the lack of essential amino acids in the animal's diet and generate signals to stop eating. Different types of protein have different suppressive effects on hunger. Choosing high-quality protein can help us better control our appetite.

[0004] A high-protein diet can promote the secretion of multiple gastrointestinal hormones, including glucagon-like peptide-1 (GLP-1), cholecystokinin, and plasma peptide tyrosine kinase, and transmit nerve stimulation to the central nervous system to form a "satiety" signal, while having a significant and lasting inhibitory effect on hunger.

[0005] Patent CN117981798A discloses a meal replacement milkshake and its preparation method. By adding concentrated milk protein, whole milk powder, soy protein isolate and concentrated whey protein, the protein nutrient requirements of the meal replacement milkshake are provided, which has the characteristics of high fiber, low calories and easy to fill the stomach. However, most of its energy is provided by protein and fat, accounting for 31.7% and 17.5% respectively. The energy supply ratio provided by dietary fiber is about 16.5%, and the rest of the energy is provided by carbohydrates in cereal powder and milk powder. About 6% of zero-energy erythritol is added to the formula for flavor correction. The amount of dietary fiber added is about 25 servings per serving, which is the upper limit of the daily intake. While providing a sense of fullness as a meal replacement, it is easy to cause severe intestinal tolerance problems such as bowel sounds, flatulence and even diarrhea. Moreover, it is a powder and needs to be brewed and drunk, which is inconvenient to eat and has limited application scenarios.

[0006] Patent CN113519733A discloses a liquid instant beverage and its preparation method. It contains animal and plant double protein (concentrated milk protein and soy protein isolate), composite dietary fiber, composite concentrated fruit and vegetable juice, medium-chain fatty acid glycerides, conjugated linoleic acid glycerides, multivitamins, multiminerals, probiotics, etc., and is specially added with coconut fiber to increase satiety and chewiness. Although its protein content is also relatively high, its satiety comes from dietary fiber and coconut fiber. The preparation process such as coconut fiber deacidification and sterilization is relatively complicated. High content of dietary fiber and fresh coconut fiber can easily cause tube sticking, pipe blocking, and bacterial contamination during ultra-high temperature sterilization.

[0007] Therefore, there is an urgent need to develop a high-satisfaction protein composition that has high protein content, good stability and is easy to eat. Summary of the Invention

[0008] Based on the deficiencies of the prior art, the present invention aims to provide a high-satiety liquid protein composition and a preparation method and application thereof.

[0009] To achieve the above object, the present invention adopts the following technical solutions: On the one hand, the present invention provides a high-satiety liquid protein composition, which includes the following raw materials, by weight: 800-1000 parts of protein, 110-160 parts of vegetable oil, 700-800 parts of carbohydrates, 120-150 parts of dietary fiber, 5-15 parts of vitamins, 1-8 parts of minerals, 35-40 parts of emulsifier, 12-15 parts of stabilizer, 17-20 parts of pH regulator and 5-10 parts of flavor.

[0010] Preferably, the high-satiety liquid protein composition comprises the following raw materials, by weight: 950 parts of protein, 110 parts of vegetable oil, 800 parts of carbohydrates, 130 parts of dietary fiber, 15 parts of vitamins, 1 part of minerals, 35 parts of emulsifier, 15 parts of stabilizer, 20 parts of pH regulator and 5 parts of flavor.

[0011] Preferably, the protein is selected from at least one of casein, whey protein, concentrated milk protein, collagen peptide, whey protein peptide or cartilage peptide.

[0012] Preferably, the casein is at least one of sodium caseinate, calcium caseinate or micellar casein.

[0013] Preferably, the whey protein is at least one of whey powder, whey protein concentrate or whey protein isolate.

[0014] Preferably, the mass ratio of the total mass of casein and whey protein to the mass of collagen peptide is 2-4:1, more preferably 3:1.

[0015] Preferably, the mass ratio of the total mass of casein and whey protein to the mass of whey protein peptides is 2-4:1, more preferably 3:1.

[0016] Preferably, the mass ratio of the total mass of casein and whey protein to the mass of chondroitin is 2-4:1, more preferably 3:1.

[0017] Preferably, the mass ratio of casein to whey protein is 1-8:1, preferably 3-5:1, and most preferably 4:1.

[0018] Preferably, the mass ratio of casein to whey protein in the concentrated milk protein should meet 1-5:1, more preferably 4:1.

[0019] Preferably, the mass ratio of the concentrated milk protein to the collagen peptide is 2-3:1, more preferably 2.8:1.

[0020] Preferably, the protein is a combination of casein, whey protein and collagen peptides, or a combination of casein, whey protein and concentrated milk protein, or a combination of concentrated milk protein and collagen peptides.

[0021] More preferably, the protein is a combination of micellar casein, whey protein concentrate and collagen peptides, or a combination of sodium caseinate, whey protein isolate and concentrated milk protein, or a combination of concentrated milk protein and collagen peptides.

[0022] Preferably, the carbohydrate is selected from one or more of trehalose, isomalt, maltodextrin, isomaltulose, fructose and arabinose.

[0023] More preferably, the carbohydrate is trehalose, fructose or isomalt.

[0024] Isomalt is more preferred.

[0025] Preferably, the vegetable oil is selected from one or more of linseed oil, rapeseed oil, olive oil, palm kernel oil, corn oil, high oleic sunflower oil, and medium-chain triglycerides.

[0026] More preferably, the vegetable oil is linseed oil or corn oil.

[0027] Linseed oil is more preferred.

[0028] Preferably, the dietary fiber is selected from one or more of oligofructose, polydextrose, stachyose and inulin.

[0029] More preferably, the dietary fiber is oligofructose, polydextrose or inulin.

[0030] Fructooligosaccharide is more preferred.

[0031] Preferably, the mass ratio of protein to dietary fiber is 4-8:1, preferably 6-8:1, and more preferably 7.3:1.

[0032] Preferably, the minerals are compound minerals.

[0033] Preferably, the vitamins are complex vitamins.

[0034] Preferably, the emulsifier is selected from one or both of soybean lecithin and mono- and di-glycerol fatty acid esters.

[0035] More preferably, the emulsifier is a mixture of soybean lecithin and mono- and diglycerol fatty acid esters.

[0036] Preferably, the stabilizer is selected from one or more of carrageenan, gellan gum, microcrystalline cellulose or sodium carboxymethyl cellulose.

[0037] More preferably, the stabilizer is at least three of carrageenan, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose.

[0038] More preferably, the stabilizer is carrageenan, microcrystalline cellulose and sodium carboxymethyl cellulose.

[0039] Preferably, the pH regulator is selected from one or more of citrate, phosphate, tripolyphosphate, polyphosphate, pyrophosphate and carbonate.

[0040] More preferably, the pH regulator is tripolyphosphate and citrate, and further preferably is a mixture of sodium tripolyphosphate and sodium citrate.

[0041] Preferably, the flavor is selected from one of red bean flavor, coffee flavor and vanilla flavor.

[0042] More preferably, the flavor is vanilla flavor or coffee flavor.

[0043] More preferably, the flavor is vanilla flavor.

[0044] On the other hand, the present invention also provides a method for preparing the high-satiety liquid protein composition, comprising the following steps: (1) Weighing and mixing: Weigh each material according to the formula and mix the protein raw materials; (2) Preparation of protein hydration solution: Heat water, add stabilizer, stir, mix and disperse to dissolve, then add pH adjuster, carbohydrates, dietary fiber, minerals, wait until they are all dispersed in water and no undissolved particles are observed with the naked eye; continue stirring, add the protein raw materials that have been mixed evenly, until the liquid structure is uniform and no undissolved particles are observed with the naked eye; keep stirring, heat and keep warm to make protein hydration solution; (3) Water-oil emulsification: Heat water, add emulsifier, stir, and continue to stir after it is completely dissolved. Then add vegetable oil and continue stirring to obtain water-oil emulsion for use; (4) Mixed solution: Combine the water-oil emulsion and the protein hydration solution, mix them evenly, add vitamins and flavors, stir and mix well to obtain a mixed solution; (5) High-pressure homogenization: homogenize the mixed solution under high pressure; (6) UHT sterilization: After sterilization, the product is filled to obtain a highly satiating liquid protein composition.

[0045] Preferably, the method for preparing the high-satiety liquid protein composition comprises the following steps: (1) Weighing and mixing: Weigh each material according to the formula and mix the protein raw materials; (2) Preparation of protein hydration solution: Weigh water at a ratio of 1kg:2-5L of protein to water, maintain the temperature at 55℃-85℃, stir, add the weighed stabilizer, mix and disperse to dissolve, then add pH adjuster, carbohydrate source, dietary fiber, and minerals, wait until they are all dispersed in the water and no undissolved particles are observed with the naked eye; continue stirring, add the protein raw materials that have been mixed until the liquid structure is uniform and no undissolved particles are observed with the naked eye; keep stirring and keep warm at 55-75℃ for 10-40 minutes to prepare the protein hydration solution; (3) Water-oil emulsification: Take purified water, maintain the temperature at 65-85°C, start stirring, add the weighed emulsifier, continue to keep warm and stir for 10-30 minutes after it is completely dissolved, then slowly add vegetable oil and continue stirring for 20-30 minutes to obtain a water-oil emulsion for use; (4) Mixed solution: Combine the water-oil emulsion and the protein hydration solution, mix them evenly, add vitamins and flavors, and stir to mix them evenly to obtain a mixed solution; (5) High-pressure homogenization: Add the mixed solution to a high-pressure homogenizer and homogenize 1-3 times at 25-50 MPa; (6) UHT sterilization: Use high temperature instantaneous sterilization at 135-142℃ for 10-20s and aseptic cold filling to produce a high satiety liquid protein composition.

[0046] More preferably, the method for preparing the high-satiety liquid protein composition comprises the following steps: (1) Weighing and mixing: Weigh each material according to the formula and mix the protein raw materials; (2) Preparation of protein hydration solution: Weigh water at a ratio of 1kg:5L of protein to water, maintain the temperature at 75°C, stir, add the weighed stabilizer, mix and disperse to dissolve, then add pH adjuster, carbohydrates, dietary fiber, and minerals, wait until they are all dispersed in the water and no undissolved particles are observed with the naked eye; continue stirring, add the protein raw materials that have been mixed until the liquid structure is uniform and no undissolved particles are observed with the naked eye; keep stirring and keep warm at 65°C for 30 minutes to prepare the protein hydration solution; (3) Water-oil emulsification: Take purified water at a weight ratio of 1:10 for vegetable oil:water and keep the temperature at 75°C. Start stirring and add the weighed emulsifier. After it is completely dissolved, continue to keep the temperature and stir for 20 minutes. Then slowly add vegetable oil and continue stirring for 25 minutes to obtain a water-oil emulsion for use. (4) Mixed solution: Combine the water-oil emulsion and the protein hydration solution, mix them evenly, add vitamins and flavors, and stir to mix them evenly to obtain a mixed solution; (5) High-pressure homogenization: Add the mixed solution to a high-pressure homogenizer and homogenize twice at 35 MPa; (6) UHT sterilization: Use 140℃ high temperature instantaneous sterilization for 15s and aseptic cold filling to produce a high satiety liquid protein composition.

[0047] Finally, the present invention also provides the use of the high-satiety liquid protein composition in the preparation of special dietary foods or health products.

[0048] Preferably, the food or health product further comprises nutritionally acceptable auxiliary materials.

[0049] Compared with the prior art, the present invention has the following beneficial effects: (1) The present invention belongs to a water-oil coexistence system, which can carry a variety of fat-soluble vitamins (vitamin A, vitamin D, vitamin E) and water-soluble vitamins (vitamin B1, vitamin B2, vitamin B6, vitamin B12, pantothenic acid, folic acid, niacin, biotin, vitamin C) at the same time. It is rich in nutrition and adopts ultra-high temperature instantaneous sterilization technology. The nutrients are heated for a short time, the loss of vitamins is small, the retention rate is high, the shelf life is longer, and it is more suitable for industrial production.

[0050] (2) Under the joint action of the various components of the present invention, the composition can maintain a stable emulsion state for a long time, the fat component does not cream, the protein component does not settle and stratify, the macroscopic state is stable, and the nutrients in the product are evenly distributed.

[0051] (3) The high-satiety liquid protein composition provided by the present invention can be applied to energy replacement products of the energy-controlled sports nutrition food category specified in GB24154, including partial meal replacement and complete meal replacement. This standard requires that the energy provided by protein accounts for 25%-50% of the total energy of the composition; in the product prepared by the present invention, the protein energy provided by high-quality milk-derived protein and peptides accounts for 30% or more, and the prepared liquid microemulsion meal replacement energy-controlled product has the characteristics of being easy to consume and can be drunk immediately after opening the bottle without the need for brewing. BRIEF DESCRIPTION OF THE DRAWINGS

[0052] Figure 1 is a process flow chart of the present invention; Figure 2 This is a satiety response curve of the protein composition prepared in Example 1 (the dotted line in the figure is the trend line of decreasing satiety, and the solid line is the satiety response curve); Figure 3 This is a bar graph showing the duration of satiety evaluation of the protein composition prepared in Example 1; Figure 4 This is a particle size diagram of the protein composition prepared in Example 1; Figure 5 This is a particle size diagram of the protein composition prepared in Comparative Example 3. DETAILED DESCRIPTION

[0053] The technical solution of the present invention is described clearly and completely below with specific embodiments. Obviously, the embodiments described are only some embodiments of the present invention, rather than all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative work are within the scope of protection of the present invention. Unless otherwise specified, the materials and reagents used are commercially available reagents and materials.

[0054] The manufacturer models of some raw materials used in the following examples and comparative examples are shown in Table 1 below. The mass ratio of casein to whey protein in the concentrated milk protein used is 4:1.

[0055] Table 1

[0056] Examples 1-3 are composed of the following raw materials in parts by weight: Table 2

[0057] Comparative Example 1 The difference from Example 1 is that concentrated milk protein is replaced by soy protein, and the rest are the same.

[0058] Comparative Example 2 The difference from Example 1 is that oligofructose is replaced by resistant dextrin, and the rest are the same.

[0059] Comparative Example 3 The difference from Example 1 is that the stabilizer is different: carrageenan is replaced by gum arabic, and microcrystalline cellulose is replaced by citrus cellulose. The rest are the same.

[0060] Comparative Example 4 The difference from Example 1 is that the content of each component is not within the scope of protection of this application, namely: 1000 parts of concentrated milk protein, 200 parts of collagen peptide, 100 parts of linseed oil, 200 parts of trehalose, 200 parts of isomalt, 200 parts of oligofructose, 2 parts of compound vitamins, 10 parts of compound minerals, 10 parts of soybean lecithin, 10 parts of mono- and diglycerides of fatty acids, 5 parts of carrageenan, 10 parts of microcrystalline cellulose, 5 parts of sodium carboxymethyl cellulose, 5 parts of sodium tripolyphosphate, 5 parts of sodium citrate and 3 parts of coffee essence.

[0061] The above Examples 1-3 and Comparative Examples 1-4 were prepared as follows: (1) Weighing and mixing: Weigh each material according to the formula and mix the protein raw materials.

[0062] (2) Preparation of protein hydration solution: Weigh purified water at a ratio of 1kg:5L of protein to purified water, maintain the temperature at 70°C, stir, add the weighed stabilizer, mix and disperse to dissolve, then add pH adjuster, carbohydrate source, dietary fiber, and minerals, wait until they are all dispersed in the water and no undissolved particles are observed with the naked eye; continue stirring, add the protein raw materials that have been mixed evenly in step (1), until the liquid structure is uniform and no undissolved particles are observed with the naked eye; keep stirring and keep warm at 65°C for 30 minutes to prepare protein hydration solution.

[0063] (3) Water-oil emulsification: Take purified water at a weight ratio of 1:10 of vegetable oil to water and keep the temperature at 75°C. Start stirring and add the weighed emulsifier. After it is completely dissolved, continue to keep the temperature and stir for 20 minutes. Then slowly add vegetable oil and continue stirring for 25 minutes to obtain a water-oil emulsion for use.

[0064] (4) Mixed solution: Combine the water-oil emulsion and the protein hydration solution, mix them evenly, add vitamins and flavors, and stir to mix them evenly to obtain a mixed solution.

[0065] (5) High-pressure homogenization: Add the mixed solution into a high-pressure homogenizer and homogenize twice at 35 MPa.

[0066] (6) UHT sterilization: Use 140℃ high temperature instantaneous sterilization for 15s and aseptic cold filling to produce a high satiety liquid protein composition.

[0067] The specific process flow chart is as follows Figure 1 shown.

[0068] Effect Experiment 1. Stability test (1) pH determination method A PHS-3C pH meter (Ray Magnet) was used for measurement. 40 mL of sample (the high-satiety liquid compositions prepared in Examples 1-3 and Comparative Examples 1-4) was taken, each large enough to immerse or embed the electrodes. The electrodes were inserted into the sample, and the temperature compensation system of the pH meter was adjusted to the sample temperature. The measurement was performed using the procedure appropriate for the pH meter used. After the display stabilized, the reading was taken directly, accurate to 0.01.

[0069] (2) Viscosity measurement method The viscometer was used for measurement. 180 mL of the high-satiety liquid composition prepared in Examples 1-3 and Comparative Examples 1-4 was placed in a beaker or a rectangular container with a diameter of no less than 70 mm and a height of no less than 125 mm. The temperature of the liquid was accurately controlled. A No. 0 rotor was selected and the rotation speed was 60 r / min.

[0070] (3) Particle size determination method The particle size was measured using a Bettersize laser particle size distribution analyzer. 2 mL of the high satiety liquid composition prepared in Examples 1-3 and Comparative Examples 1-4 was added dropwise each time, and particles in the range of 0.02-2600 μm were measured using a laser diffraction method.

[0071] The results are shown in Table 3 and Figure 4 (Particle size diagram of the protein composition prepared in Example 1), Figure 5 (Particle size diagram of the protein composition prepared in Comparative Example 3) is shown as follows: Table 3

[0072] Note: UHT pipe sticking phenomenon refers to the phenomenon of material coking and clogging in high-temperature pipes during the ultra-high temperature instantaneous sterilization (UHT) process.

[0073] It can be seen from the above data that the high-satiety liquid composition prepared by the present invention has better stability, no emulsion separation phenomenon within one month, low viscosity and small particle size.

[0074] 2. Method for measuring satiety With reference to the "T-CNSS 019-2023 Food Satiety Test Specification" (hereinafter referred to as the Specification), the satiety measurement method is formulated as follows: (1) In accordance with the initial screening inclusion and exclusion requirements for evaluators specified in Specifications 5.2 and 5.3, and in accordance with Specification 5.4, 18 evaluators (numbered 1-18) were identified who had been trained and met the requirements.

[0075] (2) Prepare the composition prepared in Example 1 (the energy provided by each ml of the composition to be tested is 3.55 kJ) in accordance with Specifications 6.1 and 6.2.2, and calculate the consumption amount.

[0076] (3) The evaluators shall fill in the routine health status questionnaire according to Appendix D of the specification, participate in the test according to the test operation procedures specified in 7.2 of the specification, and fill in the satiety scale 30, 60, 90, 120, 180, and 240 minutes after taking the first bite of food.

[0077] (4) Calculate the satiety according to 7.3 of the specification, calculate the satiety (FFt) at each test time point, and draw a satiety response curve. The results are as follows: Figure 2 shown.

[0078] (5) According to the scoring description shown in Table C.1 of Appendix C of the specification, FFt=20mm is selected as the critical point for maintaining satiety. That is, when FFt is lower than 20mm, it can be judged that satiety cannot be maintained.

[0079] (6) After the test, the subjects were surveyed and asked to describe how long the test food could maintain satiety based on their personal feelings. A bar graph of the duration of satiety was drawn to verify whether the results shown in the satiety response curve were consistent with their actual feelings. The results were as follows: Figure 3 shown.

[0080] Depend on Figure 2 and Figure 3 It can be seen from the results that the high satiety liquid composition prepared by the present invention has a good sense of satiety by controlling the reasonable ratio of protein and dietary fiber.

[0081] The above detailed description is a specific description of one feasible embodiment of the present invention. This embodiment is not intended to limit the patent scope of the present invention. Any equivalent implementation or modification that does not depart from the present invention should be included in the scope of the technical solution of the present invention.

Claims

1. A high satiety liquid protein composition, characterized in that The invention comprises the following raw materials in parts by weight: 800-1000 parts of protein, 110-160 parts of vegetable oil, 700-800 parts of carbohydrates, 120-150 parts of dietary fiber, 5-15 parts of vitamins, 1-8 parts of minerals, 35-40 parts of emulsifier, 12-15 parts of stabilizer, 17-20 parts of pH regulator and 5-10 parts of flavor.

2. The liquid protein composition according to claim 1, wherein The protein is selected from at least one of casein, whey protein, concentrated milk protein, collagen peptide, whey protein peptide, and cartilage peptide; the casein is at least one of sodium caseinate, calcium caseinate, and micellar casein; and the whey protein is at least one of whey powder, concentrated whey protein, and isolated whey protein.

3. The liquid protein composition according to claim 2, wherein The mass ratio of casein to whey protein is 1-8:

1.

4. The liquid protein composition according to claim 1, characterized in that The carbohydrate is selected from one or more of trehalose, isomalt, maltodextrin, isomaltulose, fructose and arabinose.

5. The liquid protein composition according to claim 1, characterized in that The vegetable oil is selected from one or more of linseed oil, rapeseed oil, olive oil, palm kernel oil, corn oil, high oleic sunflower oil, and medium chain triglycerides.

6. The liquid protein composition according to claim 1, characterized in that The dietary fiber is selected from one or more of oligofructose, polydextrose, stachyose and inulin.

7. The liquid protein composition according to claim 1, characterized in that The mass ratio of the protein to the dietary fiber is 4-8:

1.

8. The liquid protein composition according to claim 1, wherein The emulsifier is selected from one or two of phospholipids and mono- and di-glycerol fatty acid esters.

9. The liquid protein composition according to claim 1, wherein The stabilizer is selected from one or more of carrageenan, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose.

10. The liquid protein composition according to claim 1, characterized in that The pH regulator is selected from one or more of citrate, phosphate, tripolyphosphate, polyphosphate, pyrophosphate and carbonate.

11. The method for preparing the liquid protein composition according to any one of claims 1 to 10, characterized in that: The following steps are involved: (1) Weighing and mixing: Weigh each material according to the formula and mix the protein raw materials; (2) Preparation of protein hydration solution: Heat water, add stabilizer, stir, mix and disperse to dissolve, then add pH adjuster, carbohydrates, dietary fiber, minerals, wait until they are all dispersed in water and no undissolved particles are observed with the naked eye; continue stirring, add the protein raw materials that have been mixed evenly, until the liquid structure is uniform and no undissolved particles are observed with the naked eye; keep stirring, heat and keep warm to make protein hydration solution; (3) Water-oil emulsification: Heat water, add emulsifier, stir, and continue to stir after it is completely dissolved. Then add vegetable oil and continue stirring to obtain water-oil emulsion for use; (4) Mixed solution: Combine the water-oil emulsion and the protein hydration solution, mix them evenly, add vitamins and flavors, and stir to mix them evenly to obtain a mixed solution; (5) High-pressure homogenization: homogenize the mixed solution under high pressure; (6) UHT sterilization: After sterilization, the product is filled to obtain a highly satiating liquid protein composition.

12. Use of the protein composition according to any one of claims 1 to 10 or the protein composition prepared by the preparation method according to claim 11 in preparing special dietary foods or health care products.

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