A product providing muscle nutritional support and a method of making the same

Abstract

This invention relates to the field of sports nutrition food technology, and more particularly to a product that can provide muscle nutritional support and its preparation method. The method comprises the following steps: ① Premixing concentrated / separated / hydrolyzed whey protein, bovine colostrum powder, α-lactalbumin, calcium silicate, and a complex sweetener system dry powder at ≤25℃; ② Intermittently spraying an aqueous binder into a multi-segment fluidized bed at 35–40℃ and 0.3–0.5MPa, while simultaneously introducing supercritical CO2 at 6–8MPa and 35–40℃ to achieve pulsed atomization and instantaneous foaming, yielding wet particles with a true porosity ≥60% and a water content ≤8%; ③ Stepwise depressurization and drying with hot air at 40–45℃ to a water content ≤4%; ④ Two-stage vibration classification to recover the 180–300μm main material. This method combines low-temperature preservation, open pore structure, and excellent flow and rapid dissolution characteristics, making it suitable for large-scale production.

Description

Technical Field

[0001] This invention relates to the field of sports nutrition food technology, and in particular to a product that can provide muscle nutritional support and its preparation method. Background Technology

[0002] In recent years, the sports nutrition protein powder market targeting strength training, functional rehabilitation, and weight management has maintained rapid growth. Whey protein, due to its high content of branched-chain amino acids, rapid digestion, and high nitrogen utilization, is considered the "gold standard" of sports nutrition supplements. For the past two decades, most commercially available mass gainers or rehabilitation protein powders have been made by directly dry-mixing a single WPC (whey protein concentrate) or WPI (whey protein isolate), supplemented with carbohydrates such as maltodextrin. Although this provides rapid amino acid and energy replenishment after training, problems such as poor dissolution, monotonous taste, short absorption window, and lack of immune support have always plagued consumers and researchers.

[0003] To broaden nutritional coverage, researchers have begun to combine different protein sources in a "matrix" fashion. The applicant's Chinese invention patent CN117796531B employs a general approach of "triple whey protein matrix, bovine colostrum powder, α-lactalbumin, and zinc-magnesium" to increase muscle mass, and its muscle-building effect has been verified through animal-human two-stage experiments. Although this approach is more complex than using whey powder alone, its core process remains "direct mixing of all powders at room temperature," failing to consider the heat-acid inactivation of bovine colostrum IgG, and not proposing any technical measures for the product's solubility, fractional release, or bitterness control.

[0004] Furthermore, traditional whey powder tends to float and clump, requiring consumers to shake vigorously for 30-60 seconds to dissolve it. Shanghai Bright Dairy's Chinese invention patent CN102599402B improves wettability and dispersibility by introducing 0.5%–1.0% sodium carboxymethyl cellulose (Na-CMC) and 0.2%–0.6% soybean lecithin into the WPC / WPI system to construct a hydrophilic-lipophilic bilayer. However, official tests still show that "continuous shaking for more than 30 seconds" is required for complete dissolution, and the viscosity is significantly increased, resulting in a heavy texture. Further spray drying or fluidized bed granulation can improve settling speed, but often relies on high-temperature drying or large amounts of water-soluble colloidal binders, leading to damage to heat-sensitive active ingredients (such as colostrum IgG) and potentially introducing excessive sodium salts, resulting in a "powdery" texture.

[0005] To enhance post-exercise immune support, the industry has attempted to directly incorporate bovine colostrum powder or its immunoglobulin (IgG) into protein powder (e.g., CN117796531B). However, IgG is extremely sensitive to heat, acid, and shear; conventional high-temperature spraying can cause more than 50% loss of activity. Early Chinese invention patents CN1284602C and CN101219152B from Jilin Agricultural University proposed using wall materials such as gelatin / gum arabic / lactose for spray drying or suspension granulation to improve the acid resistance of IgG. However, these microcapsules generally have a particle size greater than 20μm, making the particles prone to floating and producing a gritty feel, making them difficult to disperse synergistically with 100-300μm instantaneously precipitated whey particles; at the same time, the wall materials are mainly polysaccharides or gelatin, which do not take into account the rapid-continuous segmented protein absorption required by athletes.

[0006] In terms of production technology, the current methods for instantaneous protein powder production mainly involve high-temperature spray cooling pore-forming or high-shear wet granulation followed by hot air drying. Publicly available literature rarely reports on the application of supercritical CO2 pulsed foaming with low-temperature pore-forming in food powders. Existing CO2 foaming research focuses on thermoplastic materials such as starch and polylactic acid (e.g., CN110684230A), with related process temperatures of 60℃-120℃, far exceeding the denaturation point of IgG and unsuitable for the fluidized sedimentation of natural protein powders. Summary of the Invention

[0007] To address the aforementioned technical problems, the present invention aims to provide a method for preparing a product that can provide muscle nutrition support. The product prepared by this method dissolves instantly in 15 seconds, thereby comprehensively solving the long-standing technical pain points of existing protein powders in terms of mixing speed, bitterness control, immune activity protection, continuous ammonia supply, and powder flowability.

[0008] A method for preparing a product that can provide muscle nutritional support, the method comprising the following sequential steps:

[0009] 1) Dry powder premix: Under conditions of ≤25℃, the raw materials of the product, including concentrated whey protein powder, isolated whey protein powder, hydrolyzed whey protein powder, bovine colostrum powder, α-lactalbumin powder, calcium silicate, and complex sweetness system components, are mixed at low speed in a rotary drum mixer for 3–5 minutes to obtain a uniform premixed powder.

[0010] 2) Supercritical CO2 pulse atomization granulation: The premixed powder is fed into a multi-section fluidized bed, maintaining a bed temperature of 35–40℃ and a bed pressure of 0.3–0.5MPa; an aqueous phase binder is intermittently sprayed into the bed, while supercritical CO2 at 6–8MPa and 35–40℃ is introduced simultaneously as an atomization and instantaneous foaming medium, so that CO2 rapidly expands inside the particles to form an open pore structure, resulting in wet particles with a true porosity ≥60% and a water content ≤8%;

[0011] 3) Step-down pressure drying: Continuously reduce the bed pressure to atmospheric pressure, maintain hot air at 40–45℃, and promote the simultaneous removal of residual CO2 and moisture until the moisture content of the particles is ≤4%;

[0012] 4) Vibration grading and recycling: The particles are screened by two stages of vibration, retaining the main material with a particle size of 180–300μm; particles >300μm are recycled and crushed; and fine powder <180μm is returned to step 1) for reuse.

[0013] Preferably, bovine colostrum powder is added in the form of bovine colostrum powder microcapsules, and the preparation method of bovine colostrum powder microcapsules is as follows:

[0014] a) Preparation of wall material solution: Dissolve a portion of α-lactalbumin powder and hydrolyzed whey protein powder in deionized water, with an α-lactalbumin:hydrolyzed whey protein ratio of 2–4:1, to achieve a total solids content of 15–25% (w / w). Then adjust the pH to 6.7–6.8. The wall material is 50%–80% of the weight of bovine colostrum powder.

[0015] b) Enzymatic covalent crosslinking: Cool the solution from step 1) to 30-40℃, add microbial transglutaminase at a concentration of 4-10U per gram of wall material protein, stir gently for 20-40 minutes and then stop enzyme activity.

[0016] c) Homogenization and dispersion of core components: Add freeze-dried bovine colostrum powder with an IgG content of not less than 20% to the solution in step 2), shear at high speed of 5000-70000 rpm for 4-8 min, and then homogenize under two high pressure stages of 80-120 bar and 20-35 bar, with the outlet temperature controlled not higher than 30℃.

[0017] d) Nitrogen-protected spray drying: Adjust the system viscosity to 45±5 mPa·s; spray dry the emulsion from step c) in a closed-loop nitrogen spray drying tower, ensuring the resulting powder has a moisture content of no more than 4% and an IgG retention rate of no less than 85%;

[0018] e) Airflow classification: Bovine colostrum powder microcapsules were obtained using an inert airflow classifier.

[0019] Preferably, the binder used in step 2) consists of 5wt% to 10wt% sodium carboxymethyl cellulose and 0.3wt% to 0.5wt% lecithin, with a mass ratio of 10:1 to 25:1. The viscosity of the solution is maintained at 60mPa·s to 100mPa·s at 25°C. The instantaneous spray volume of the binder is controlled at 0.2kg to 0.6kg / kg of premixed powder.

[0020] As a preferred option, in step 2), the supercritical CO2 is input in a pulse mode with injection of 2s to 4s and intermittent injection of 6s to 8s, with a total gas consumption of 0.3kg to 0.6kg / kg of premixed powder, so that the average pore size of the final particles is controlled at 20μm to 50μm and the true porosity is not less than 65%.

[0021] Preferably, the final particles after vibration grading in step 4) have a bulk density of 0.38 g / cm³. 3 ~0.45g / cm 3 The Hausner ratio is 1.08 to 1.15, and after accelerated storage at 40°C and 75% relative humidity for 7 days, the clumping index is less than 10%, and it can still completely dissolve within 15 seconds, achieving a solubility of over 90%.

[0022] Preferably, the raw materials for the product in step 1) include the following components on a dry basis: 35–55 wt% concentrated whey protein powder; 15–35 wt% isolated whey protein powder; 5–15 wt% hydrolyzed whey protein powder; 1–5 wt% bovine colostrum powder; 2–10 wt% α-lactalbumin powder; 0.1–0.3 wt% calcium silicate; and 0.1–1.0 wt% complex sweetener system. The bovine colostrum powder is present in the form of α-lactalbumin / hydrolyzed whey copolymer microcapsules with a particle size of 2–6 μm.

[0023] As a preferred option, the product also includes 0.3–0.5 wt% lecithin, 2–6 wt% cocoa powder, and 0.5–1.0 wt% edible salt.

[0024] Preferably, the compound sweetness system contains mogroside and steviol glycoside in a sweetness equivalent ratio of 1:0.5–1, and optionally further contains acesulfame potassium and sucralose, wherein the total amount of acesulfame potassium and sucralose does not exceed 0.008 wt%.

[0025] Preferably, the calcium silicate has an average particle size of 5–15 μm and a BET specific surface area of ​​70–120 m². 2 / g.

[0026] Furthermore, the present invention also provides a product that can provide muscle nutritional support, which is prepared using the method described above, and has a true porosity ≥60% and an average bulk density of 0.38–0.45 g / cm³. 3 The viscosity after redispersibility is 20–40 mPa·s; the product achieves a solubility of more than 90% when stirred in 230 mL of water at 15–40℃ for ≤15s.

[0027] As a preferred option, the protein amino acid release of this product exhibits a bimodal curve with a "fast segment and a slow segment," with a cumulative release of ≥40% at 30 minutes and ≥90% at 4 hours.

[0028] The present invention, by adopting the above-described technical solution, has the following technical effects:

[0029] 1. Dual improvement of instantaneous sedimentation and rapid dissolution

[0030] Through a "supercritical CO2 pulsed atomization-step pressure reduction drying" process, a true porosity of ≥60% (preferably ≥65%) is instantaneously generated within the particles under end-to-end temperature control below 45℃, while maintaining a volume average particle size of 200–280µm. This structure significantly reduces surface tension, allowing the powder to be completely wetted and settled after just three gentle shakes when added to water; furthermore, the numerous open channels form capillary pathways, enabling a solubility of ≥90% within 15 seconds.

[0031] 2. High viability of bovine colostrum IgG, targeted delivery to the small intestine.

[0032] For the first time, α-lactalbumin / hydrolyzed whey copolymer shells were used in bovine colostrum microcapsules with particle sizes of 2–6 µm, and a toughness protein network was obtained through TGase cross-linking. Under nitrogen-protected spray conditions with an outlet temperature controlled ≤90℃, IgG retention reached over 85%. Artificial gastric-intestinal fluid transfer experiments showed that the integrity was ≥95% within 30 min at pH <3, while ≥80% disintegration occurred within 30 min at pH 6.8, ensuring that IgG and sustained-release amino acids simultaneously reached the small intestinal absorption site, achieving a synergistic effect of both exercise and immunity.

[0033] 3. "Fast-Slow" Bimodal Release of Amino Acids

[0034] The formulation uses 5–15 wt% hydrolyzed whey protein as the immediate-release component, and 35–55 wt% WPC and 15–35 wt% WPI to form the sustained-release framework. Simultaneously, a controllable amount of sodium carboxymethyl cellulose and a microporous structure are dispersed within the particles, allowing for synergistic free diffusion and matrix erosion. In vitro drug release curves show a cumulative release of ≥40% at 30 min and ≥90% at 4 h, forming a distinct "bimodal" kinetic, covering the anabolic window within 0–4 h after training. Compared to existing single whey protein products (which typically peak at 60–90 min and rapidly decline after 2 h), the sustained ammonia supply time is extended by 1.5–2 times.

[0035] 4. Balance between bitterness masking and low-sugar flavor

[0036] The precise sweetness equivalent ratio of mogroside to steviol glycoside is locked at 1:0.5–1, effectively reducing the aftertaste of stevia. Combined with a total acesulfame potassium and sucralose content of ≤0.008wt%, it maintains the "zero sucrose" label while eliminating the metallic bitterness from hydrolyzed whey, resulting in a sensory score improvement of >1.2 points (out of 9) compared to the unoptimized formula. Compared to traditional solutions using only flavorings or single sweeteners, the sweetness peaks approximately 3 seconds earlier, and the aftertaste of bitterness is reduced by more than 40%.

[0037] In summary, this invention achieves significant improvements in four key areas: instant dissolution in 15 seconds, continuous ammonia supply over 4 hours, high IgG retention, and low sugar content with no bitterness. It overcomes long-standing technical challenges of existing sports protein powders, such as slow dissolution, poor taste, easy inactivation of immune components, and short replenishment window. The technical effects are significant and it can be industrially promoted. Attached Figure Description

[0038] Figure 1 Examples 1-3 and Ref-CN protein release curves are shown. Detailed Implementation

[0039] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present invention.

[0040] Example (E-1)

[0041]

[0042] (A) Preparation of bovine colostrum microcapsules

[0043] 1) Wall material solution: Dissolve 1.5 kg α-LA and 0.6 kg WPH in 9.6 kg deionized water (18% solids, pH 6.75).

[0044] 2) TGase copolymerization: Add 5 U / g protein transglutaminase at 40℃, stir gently for 30 min, then stop the enzyme at 80℃ for 2 min;

[0045] 3) Homogenization and dispersion: Add 2.0 kg of bovine colostrum powder to the wall material liquid cooled to 25°C, shear at 6000 rpm for 5 min, and then homogenize at two stages of high pressure at 100 bar and 25 bar, with the outlet temperature controlled not higher than 30°C.

[0046] 4) Nitrogen spray: Adjust the system viscosity to 45±5 mPa·s; in a closed-loop nitrogen spray drying tower, with inlet air temperature of 165℃ / outlet air temperature of 85℃ and nozzle φ0.7mm, obtain a moisture content of 3.5% and D. 50 =3.8µm powder; IgG retention rate 87%;

[0047] 5) Airflow classification: Removes particles >8µm and <1µm, resulting in 2.3kg of microcapsules.

[0048] (B) Product Preparation

[0049] 1) Premixing: At 22°C, add WPC, WPI, remaining α-LA, WPH, calcium silicate, sweetener and microcapsules into a drum mixer at 12 rpm for 3 min;

[0050] 2) CO2 pulse granulation: The premixed powder is fed into a multi-section fluidized bed, maintaining a bed temperature of 37℃ and a bed pressure of 0.4MPa; the binder (8% CMC-Na, 0.4% lecithin, viscosity 80mPa·s) is pulsed and sprayed for 3s / 7s, with a total spray volume of 0.4kg / kg; at the same time, supercritical CO2 at 7MPa and 37℃ is introduced as an atomization and instantaneous foaming medium, so that CO2 rapidly expands inside the particles to form an open pore structure, resulting in wet particles with a true porosity ≥60% and a water content ≤8%;

[0051] 3) Stepwise pressure reduction drying: linearly reduce pressure from 0.4 MPa to atmospheric pressure for 15 minutes, then dry with hot air at 45℃ until moisture content is ≤4%; D 50 =230µm, true porosity 66%;

[0052] 4) Vibration classification: retain 180–300µm particles; <180µm particles are recycled and remanufactured, and >300µm particles are crushed and reused.

[0053] Example 2 (E-2)

[0054] Formula differences: α-LA 8.0%; bovine colostrum powder 4.0%; WPC 40%; WPI 15%; WPH 12%; CMC-Na 0.15%; other proportions are the same as E1, and the total amount is adjusted to 100%.

[0055] The protein extraction ratio for the wall material remains the same as above; the total amount of wall material is increased accordingly to 2.4 kg α-LA + 0.6 kg WPH. All other process parameters remain unchanged, except that the CO2 pressure is adjusted to 6 MPa to ensure the same porosity.

[0056] Example 3 (E-3)

[0057] Key formulation: WPC 35%; WPI 35%; WPH 6%; α-LA 2%; bovine colostrum powder 1%; CMC-Na 0.05%; the rest is the same as E1. Wall material protein = α-LA 0.6kg + WPH 0.3kg. CO2 pressure 8MPa, spray liquid 0.35kg / kg.

[0058] The effects of the present invention will be explained in detail below through specific experimental examples.

[0059] 1. Overall Experimental Arrangement (Unified Requirements)

[0060] Number of parallels: n=6 (powder science / instant solubility / flowability / porosity), n=4 (digestive release / IgG / sensory and electronic tongue), reported mean ± SD.

[0061] Statistical methods: one-way or two-way ANOVA + Dunnett (compared to the baseline group), α=0.05; provide the η² effect size if necessary.

[0062] 2. Instruments and Methods

[0063] True porosity: He specific gravity bottle actual density + bulk density → (1-ρ_bulk / ρ_true)×100%.

[0064] Pore ​​size distribution: Mercury injection (MIP), report median pore size and open pore volume fraction.

[0065] Instant solubility (15 s): 230 mL of water at 25℃ + 30.0 g of powder, shake horizontally back and forth 3 times (≈8 s), filter instantly at 15 s, dry the residue → (1-residue / 30)×100%.

[0066] Redispersible viscosity: 25℃, shear rate 50s -1 Stable reading for 30 seconds.

[0067] Hausner ratio: loose / tap density (ASTM D7481 concept).

[0068] Agglomeration index: 40℃ / 75%RH, mechanically dispersed through a 10-mesh sieve after 7 days and 30 days, passing rate.

[0069] IgG activity: ELISA (corrected dilution and recovery rate), taken immediately after spraying and compared with the finished product solution.

[0070] In vitro digestion: Modified INFOGEST-30 min gastric segment (pH 1.8, pepsin 1 mg·mL) -1 → Transferred to intestinal segment (pH 6.8, bile salts 5 mM, pancreatic enzymes 2 mg·mL) -1 Samples were taken at 5–240 min, and soluble nitrogen was measured using Kjeldahl to calculate the cumulative release.

[0071] Electronic tongue bitterness index: normalized to quinine equivalent; QDA sensory score of 9 (trained assessors, ethically compliant).

[0072] Microcapsule particle size: dry particle size analyzer (spray powder), report D10 / D50 / D90.

[0073] Experimental Example 1: Main Effects of scCO2 Pulse-Process Orthogonal Optimization on "Porosity, Rapid Dissolution, and Flow"

[0074] Design: L9(3) 4 Orthogonal experiment

[0075] Factors and Levels:

[0076] A: scCO2 pressure (6 / 7 / 8MPa).

[0077] B: Pulse on (2 / 3 / 4s)

[0078] C: Pulse off time (6 / 7 / 8s)

[0079] D: Bed pressure (0.3 / 0.4 / 0.5MPa).

[0080] Fixation: Bed temperature 37℃; binder solution = 8% Na-CMC + 0.4% lecithin, 80 mPa·s; spray solution 0.40 kg·kg -1 Air outlet temperature 45℃; pressure reduced in stages over 15 minutes to atmospheric pressure. The formulation used is from Example E-1.

[0081] Core responses: true porosity (%), 15s dissolution rate (%), Hausner ratio, and agglomeration index (7d, %).

[0082] The results (mean ± SD, n=6) are shown in Table 1 (selected key rows):

[0083] Table 1. Orthogonal experimental data for L9

[0084]

[0085] ANOVA (main effect contribution rate, η) 2 )

[0086] For “true porosity”: A (pressure) = 46.1% > D (bed pressure) = 21.3% > B = 18.0% > C = 10.4% (all p < 0.05).

[0087] For “15s instant dissolution”: A=42.5%>B=23.7%>D=19.2% (all p<0.05); C was marginally significant (p=0.06).

[0088] For "Hausner": A=38.4%, B=22.1% (both p<0.05).

[0089] Optimal range: A=8MPa, B=2–3s, C=6–8s, D=0.4MPa; under this combination, true porosity ≥66%, 15s rapid dissolution ≥95%, Hausner ≈1.08–1.09, and 7d agglomeration ≤8.5%.

[0090] Key criteria for judgment: The interaction term between scCO2 pressure and pulse opening time is most sensitive to "orifice opening and rapid dissolution"; a bed pressure of 0.4 MPa can stabilize fluidization and facilitate orifice connectivity.

[0091] Test Example 2: Comparative Test of Stepped Pressure Reduction, One-Time Pressure Relief, and No scCO2 (Conventional Hot Air Wet Method)

[0092] Grouping

[0093] B-1 (this invention): 8MPa, 3 / 7s pulse; 37℃; 0.4MPa; step-down pressure reduction for 15min; other parameters are the same as preferred A.

[0094] B-2 (One-time pressure relief control): Same as B-1, but rapidly depressurizes to normal pressure within 10 seconds.

[0095] B-3 (Comparative example without scCO2): Atmospheric air; hot air wet granulation at 50℃; no foaming; dried to ≤4% water.

[0096] The results (mean ± SD, n=6) are shown in Table 2.

[0097] Table 2 Comparative test data of step-down pressure reduction, one-time pressure relief, and no scCO2 (conventional hot air wet method)

[0098]

[0099] Statistical conclusions: The present invention (B-1) showed significant differences compared to B-2 / B-3 in true porosity, open porosity, and 15-second rapid dissolution (p<0.001), and significantly reduced redispersible viscosity (p<0.01). This demonstrates that "step-down pressure reduction" is a necessary step for the formation of interconnected pores and the coexistence of rapid dissolution / good taste (moderate viscosity), and cannot be replaced by simply "the presence or absence of scCO2".

[0100] Experimental Example 3: Effects of Microcapsule Wall Materials and Processes on IgG Activation and Intestinal Release

[0101] Example 1: The formulation remains unchanged, only the microcapsule system (target particle size 2–6 μm) is changed:

[0102] C-1: α-lactalbumin / whey hydrolysate (2.5:1, w / w) + TGase cross-linking; closed-loop N2 spray (outlet air ≤90℃).

[0103] C-2: Single WPI wall material; closed-loop N2 spray.

[0104] C-3: Gelatin / Gum Arabic (8% / 4%), air spray (outlet air 95°C).

[0105] C-4: No encapsulation, directly dry-mixed with colostrum powder.

[0106] The results (mean ± SD, n=4) are shown in Table 3.

[0107] Table 3. Experimental data on the effects of capsule wall material and manufacturing process on IgG retention and intestinal release.

[0108]

[0109] Statistical conclusion: C-1 was significantly superior to C-2 / C-3 / C-4 (p<0.001), and was the only one to simultaneously meet the criteria of "gastric segment stability ≥95% + intestinal segment disintegration ≥80% within 30 min". This demonstrates that the copolymer shell design of α-LA / WPH+TGase plays a decisive role in the targeted release of the intestinal segment, and synergistically achieves high viability and rapid disintegration with the low-temperature scCO2 main chain process.

[0110] Experiment 4: Protein "Bimodal" Ammonia Donation Kinetics Experiment

[0111] Group: E-1 (This invention), C-1 (Complete dry-mix commercial concept), C-2 (No microcapsules).

[0112] Quantification: Cumulative release curves from 0 to 240 min (n=4), fitted using a biphasic Weibull model (fast phase F1, slow phase F2). Report F1 (30 min), F2 (240 min − 30 min), and overall R... 2 .

[0113] The results are shown in Table 4.

[0114] Table 4. Ammonia supply kinetics data from the protein "bimodal" test.

[0115]

[0116] Statistical conclusions: E-1 showed a significantly higher fast rate (vsC-2, p=0.018; vsC-1, p<0.001) and the highest slow rate constant (vsC-2, p=0.012), indicating that the diffusion-erosion synergy of "open-pore structure + low-level CMC embedding" is not solely determined by the ratio (WPH / WPC / WPI). This data supports the "bimodal" hypothesis and strengthens its correlation with process structure (not a result-based limitation).

[0117] Test Example 5: Storage Stability and Retention of Redispersibility (40℃ / 75%RH) Test

[0118] Group: E-1 (this invention) and B-3 (conventional hot air, without scCO2).

[0119] Cycle: 0, 7, 30 days.

[0120] The results are shown in Table 5.

[0121] Table 5. Storage stability and redispersibility retention (40℃ / 75%RH) test data

[0122]

[0123] Statistical conclusion: E-1 maintained low clumping / good mobility / high dissolution / high IgG activity after 30 days (the decrease relative to 0 days was significantly less than that of B-3; p<0.001), proving that the open structure and moderately loose accumulation reduced the risk of irreversible aggregation caused by humid heat.

[0124] Experimental Example 6: Sensory and Electronic Tongue (Bitter / Sweet Temporology), Verifying the Sweetness System Window

[0125] Groups: E-1 (monkhor glycoside:stevioside = 1:0.7, total acesulfame potassium + sucralose 0.007%), S-1 (stevioside only), S-2 (monkhor glycoside only), S-3 (single sucrose sweetness adjusted to equal value). n=20 evaluators.

[0126] The results are shown in Table 6.

[0127] Table 6 Sensory and Electronic Tongue Test Data

[0128]

[0129] Experiment Example 7: Product Effectiveness Test

[0130] 1. Subject Recruitment and Grouping

[0131] Following method CN117796531B, 36 males (25 ± 2 years old) were recruited from the same fitness club. Initial screening recorded chest circumference of 87–89 cm, upper arm circumference of 28–29 cm, and BMI of 22–24 kg / m². -2 After excluding individuals with a history of smoking, chronic diseases, or protein supplement use, they were randomly divided into 6 groups of 6 individuals each using a random number table.

[0132] Blank: Training only, hydration only;

[0133] Placebo: Training + 60g maltodextrin;

[0134] Ref-CN: Training + 60g CN117796531B product;

[0135] E-1, E-2, E-3: Training + 60g of protein powder according to the corresponding embodiments of the present invention.

[0136] 2. Training and Supplementation Program

[0137] All participants underwent strength training 5 days a week under the supervision of professional coaches. The content and intensity followed CN117796531B: 3 hours daily, 10RM x 4 sets / muscle group. The supplement group dissolved 60g of powder in 230mL of 25℃ water, shook for 8 seconds, and drank it within 30 minutes of training; Blank only drank the same volume of water. This continued for 60 days.

[0138] 3. Measurement and Recording

[0139] On day 0 and day 60, chest circumference and upper arm circumference were measured on an empty stomach in the morning (average of the three measurements). On the same day, fat-free body mass (FFM) was measured using an InBodyS10. Throughout the trial, the diet was provided according to a balanced diet of 1.5g protein per kg-¹bw to ensure equal nutritional intake.

[0140] 4. Statistical Analysis

[0141] Results are expressed as mean ± SD. Paired t-tests were used to compare differences within groups; one-way ANOVA with Dunnett was used for comparisons between groups, and p < 0.05 was set as the significance level.

[0142] Table 7 shows the results of muscle gain in humans over 5 and 60 days.

[0143] Table 7. Results of human muscle gain

[0144]

[0145] Compared with the Blank group, p < 0.05; † Compared with the Ref-CN group, p < 0.05.

[0146] 6. Interpretation of Results

[0147] Ref-CN (CN117796531B protocol) showed an average increase of 4.0 cm in chest circumference and 2.2 cm in upper arm circumference within 60 days, confirming its muscle-building potential. The E1 / E-20 / E-30 formulations of this invention were significantly superior to Ref-CN: chest circumference increase of 40–78%; upper arm circumference increase of 14–55%; and lean body mass increase of 36–50%. Among them, E-2 (high α-lactalbumin + high colostrum version) showed the most outstanding effect, indicating that α-LA and IgG synergistically enhance anabolic metabolism and recovery.

[0148] The foregoing description of embodiments of the present invention, through which those skilled in the art are able to implement or use the present invention, will be readily apparent to those skilled in the art. Various modifications to these embodiments will be readily apparent to those skilled in the art. The general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the present invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novelty disclosed herein.

Claims

1. A method for preparing a product that can provide muscle nutritional support, characterized in that, The method comprises the following sequential steps: 1) Dry powder premix: Under conditions of ≤25℃, the raw materials of the product, including concentrated whey protein powder, isolated whey protein powder, hydrolyzed whey protein powder, bovine colostrum powder, α-lactalbumin powder, calcium silicate, and complex sweetness system components, are mixed at low speed in a rotary drum mixer for 3–5 minutes to obtain a uniform premixed powder. 2) Supercritical CO2 pulse atomization granulation: The premixed powder is fed into a multi-section fluidized bed, maintaining a bed temperature of 35–40℃ and a bed pressure of 0.3–0.5MPa; an aqueous phase binder is intermittently sprayed into the bed, while supercritical CO2 at 6–8MPa and 35–40℃ is introduced simultaneously as an atomization and instantaneous foaming medium, so that CO2 rapidly expands inside the particles to form an open pore structure, resulting in wet particles with a true porosity ≥60% and a water content ≤8%; 3) Step-down pressure drying: Continuously reduce the bed pressure to atmospheric pressure, maintain hot air at 40–45℃, and promote the simultaneous removal of residual CO2 and moisture until the moisture content of the particles is ≤4%; 4) Vibration-based grading and recycling: The particles are screened by two stages of vibration, retaining the main material with a particle size of 180–300 μm; particles >300 μm are recycled and crushed. <180μm fine powder is returned to step 1) for reuse; In step 1), the bovine colostrum powder is added in the form of bovine colostrum powder microcapsules. The preparation method of the bovine colostrum powder microcapsules is as follows: a) Preparation of wall material solution: Dissolve a portion of α-lactalbumin powder and hydrolyzed whey protein powder in deionized water, with an α-lactalbumin:hydrolyzed whey protein ratio of 2–4:1, to achieve a total solids content of 15–25% w / w. Then adjust the pH to 6.7–6.

8. The wall material is 50%–80% of the weight of bovine colostrum powder. b) Enzymatic covalent crosslinking: Cool the solution from step a) to 30-40℃, add microbial transglutaminase at a concentration of 4-10U per gram of wall material protein, stir gently for 20-40 minutes and then stop enzyme activity. c) Homogenization and dispersion of core components: Add freeze-dried bovine colostrum powder with an IgG content of not less than 20% to the solution in step b), shear at high speed of 5000-70000 rpm for 4-8 min, and then homogenize under two high pressure stages of 80-120 bar and 20-35 bar, with the outlet temperature controlled not higher than 30℃. d) Nitrogen-protected spray drying: Adjust the system viscosity to 45±5 mPa·s; spray dry the emulsion from step c) in a closed-loop nitrogen spray drying tower, ensuring the resulting powder has a moisture content of no more than 4% and an IgG retention rate of no less than 85%; e) Airflow classification: Bovine colostrum powder microcapsules were obtained using an inert airflow classifier.

2. The method according to claim 1, characterized in that, Step 2) The binder is composed of 5wt% to 10wt% sodium carboxymethyl cellulose and 0.3wt% to 0.5wt% lecithin, with a mass ratio of 10:1 to 25:

1. The viscosity of the solution is maintained at 60mPa·s to 100mPa·s at 25℃. The instantaneous spray volume of the binder is controlled at 0.2kg to 0.6kg / kg of premixed powder.

3. The method according to claim 1, characterized in that, Step 2) Supercritical CO2 is input in a pulse mode with injection of 2s to 4s and intermittent injection of 6s to 8s, with a total gas consumption of 0.3kg to 0.6kg / kg of premixed powder, so that the average pore size of the final particles is controlled at 20μm to 50μm and the true porosity is not less than 65%.

4. The method according to claim 1, characterized in that, Step 4) The final particles after vibration grading have a bulk density of 0.38 g / cm³. 3 ~0.45g / cm 3 The Hausner ratio is 1.08 to 1.15, and after accelerated storage at 40°C and 75% relative humidity for 7 days, the clumping index is less than 10%, and it can still completely dissolve within 15 seconds, achieving a solubility of over 90%.

5. The method according to claim 1, characterized in that, In step 1), the raw materials of the product, on a dry basis, include the following components: 35–55 wt% concentrated whey protein powder; 15–35 wt% isolated whey protein powder; 5–15 wt% hydrolyzed whey protein powder; 1–5 wt% bovine colostrum powder; 2–10 wt% α-lactalbumin powder; 0.1–0.3 wt% calcium silicate; and 0.1–1.0 wt% complex sweetener system. The bovine colostrum powder exists in the form of α-lactalbumin / hydrolyzed whey copolymer microcapsules with a particle size of 2–6 μm.

6. The method according to claim 5, characterized in that, The product's ingredients also include 0.3–0.5 wt% lecithin, 2–6 wt% cocoa powder, and 0.5–1.0 wt% edible salt.

7. The method according to claim 5, characterized in that, The complex sweetening system comprises mogroside and steviol glycoside in a sweetness equivalence ratio of 1:0.5–1, and optionally contains acesulfame potassium and / or sucralose, with the combined amount of acesulfame potassium and sucralose not exceeding 0.008 wt%; the calcium silicate has an average particle size of 5–15 μm and a BET specific surface area of ​​70–120 m². 2 / g.

8. A product that provides muscle nutritional support, characterized in that, The product is prepared using the method described in any one of claims 1-7, and has a true porosity ≥60% and an average bulk density of 0.38–0.45 g / cm³. 3 The viscosity after redispersibility is 20–40 mPa·s; the product achieves a solubility of more than 90% when stirred in 230 mL of water at 15–40℃ for ≤15s.

9. A product providing muscle nutritional support according to claim 8, characterized in that, The protein amino acid release of this product has a bimodal curve with "fast and slow" phases, with a cumulative release of ≥40% at 30 minutes and ≥90% at 4 hours.

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