Satsatiety-enhanced protein powder and preparation method thereof

Abstract

The invention belongs to the field of food science and engineering, and discloses satiety-enhanced protein powder and a preparation method thereof. The satiety enhanced protein powder comprises the following components in parts by weight: 40-90 parts of protein powder, 2-15 parts of konjac glucomannan, 0.5-5 parts of a sweetening agent, 1-10 parts of composite dietary fibers, 0.5-5 parts of a flavoring agent, 1-8 parts of a functional additive and 1-5 parts of food auxiliary materials. According to the preparation method of the satiety-enhanced protein powder provided by the invention, a fine step-by-step mixing and fluidized bed granulation process is adopted, so that the product is ensured to have high dispersity, excellent solubility and good taste. The invention aims to significantly improve satiety through the synergistic effect of the components, and is suitable for the fields of weight management and nutritional supplement.

Description

TECHNICAL FIELD

[0001] The application provides a satiety-enhanced protein powder and a preparation method thereof, and belongs to the field of food science and engineering. BACKGROUND

[0002] With the acceleration of modern life pace and the improvement of health awareness, nutritional supplements, especially protein powder, have become an important part of daily diet and are widely used in fields such as sports fitness, weight management, post-illness rehabilitation and daily nutrition supplementation. As a macronutrient, protein not only serves as the basis for the formation and repair of body tissues, but also has a certain satiety, which helps to control energy intake.

[0003] However, for people with weight management or special dietary needs, pure protein powder, although it can provide basic nutrition and short-term satiety, its satiety effect is often not long-lasting, and it is difficult to effectively suppress the subsequent desire to eat, thereby limiting its application potential in long-term weight control and meal replacement.

[0004] On the other hand, dietary fiber plays an important role in enhancing satiety, promoting intestinal health and regulating blood sugar due to its unique physicochemical properties. Konjac glucomannan, as a natural water-soluble dietary fiber, has attracted much attention due to its strong water absorption and expansion capacity and high viscosity characteristics. It can form a high-viscosity gel in the gastrointestinal tract, delay gastric emptying, increase chyme volume, thereby significantly prolonging satiety, and helping to stabilize postprandial blood glucose.

[0005] However, although konjac glucomannan has excellent satiety properties, it also has some inherent technical problems. Traditional konjac glucomannan powder generally has poor solubility, is prone to moisture absorption and caking, is difficult to disperse uniformly in water, and after being mixed, it is prone to form a sticky mass or a gel, which affects the taste and drinking experience. These shortcomings greatly limit its application in composite nutritional products, especially as an additive for protein powder, its poor physical properties can seriously affect the mixing, solubility and consumer acceptance of the product, and even may lead to a decrease in the absorption efficiency of nutritional ingredients.

[0006] Although there are some nutritional products on the market that combine protein and dietary fiber, these products are usually simply physically mixed and do not optimize the properties of konjac glucomannan, so they cannot fully exert the synergistic effect of the two and cannot effectively solve the inherent solubility and taste problems of konjac glucomannan. Consumers may still encounter problems such as caking and poor taste when using these products, thereby reducing the compliance and actual effect of the products.

[0007] Therefore, there is still a lack of a kind of protein powder which can effectively combine the nutritional support of protein and the strong satiety characteristics of konjac glucomannan, and solve the technical bottlenecks of konjac glucomannan itself by optimizing the preparation process and component ratio, so as to provide a comprehensive nutrition, a long-lasting satiety, an excellent taste and a convenient use experience. The present application is proposed to solve the above-mentioned deficiencies in the prior art. SUMMARY

[0008] The present application aims to overcome the technical defects of the prior art protein powder, such as short-lasting satiety, poor solubility, easy caking and poor taste of traditional konjac glucomannan, and to provide a satiety-enhanced protein powder and a preparation method thereof, so that the product not only has a comprehensive nutritional value, but also provides a long-lasting satiety, and has excellent solubility, high dispersibility and good taste.

[0009] To achieve the purpose of the application, the technical scheme adopted by the present application is as follows: according to a satiety-enhanced protein powder, the composition of the satiety-enhanced protein powder comprises, by weight fraction: 40-90 parts of protein powder, 2-15 parts of konjac glucomannan, 0.5-5 parts of sweetener, 1-10 parts of composite dietary fiber, 0.5-5 parts of flavoring agent, 1-8 parts of functional additive, and 1-5 parts of food auxiliary material; the preparation process of the konjac glucomannan comprises the following steps: S1 Fresh, mold-free, pest-free and mature konjac tubers are selected as raw materials, and the tubers are washed with clean water for 10-30 minutes to remove the soil and impurities attached to the surface, so as to ensure the cleanliness; after washing, the outer skin of the konjac tubers is mechanically removed to remove the astringent part rich in calcium oxalate, and the konjac tubers are cut into slices with a thickness of 3-8 mm; S2 The cut konjac slices are laid on a drying tray and sent into a hot air circulating oven for drying, the heating temperature is controlled at 50-65 DEG C, and the heating time is 12-24 hours until the moisture content of the konjac slices is reduced to 5-7%; the dried konjac slices are preliminarily crushed by a hammer crusher to control the particle size of the product to 0.5-2 mm; S3 The coarsely crushed konjac powder is sent into a grinding device for fine grinding to control the particle size of the product to 80-120 mesh, and the temperature is controlled at 30-40 DEG C during the grinding process to prevent the thermal degradation of glucomannan, so as to ensure the viscosity of the final product; the ground powder is screened by air separation technology to separate the lighter glucomannan particles from the heavier starch particles; S4 The preliminary processed konjac powder is added to deionized water, and stirred at a speed of 100-200 rpm to make it fully dispersed and dissolved, the dissolution temperature is controlled at 30-40℃, and the stirring is performed for 2-4 hours until the glucomannan forms a viscous solution; NaOH solution is added to adjust the pH value to 8-10, and the reaction is performed for 30-60 minutes; amylase and protease are added to degrade the residual starch and protein; S5 The glucomannan solution obtained in S4 is subjected to centrifugal separation, the centrifugal speed is 3000-5000 rpm, and the time is 10-20 minutes to obtain a clear glucomannan solution and remove insoluble impurities; then alcohol precipitation is performed, the clear glucomannan solution is added to ethanol with a concentration of 90-95%, and uniform stirring is performed at the same time, the volume ratio of ethanol to solution is 1.5-3:1, and the temperature is controlled at 10-25℃ to make the glucomannan flocculate and precipitate; S6 The precipitated glucomannan flocculation is washed with 70-80% ethanol for multiple times, usually 2-3 times, and each time is stirred for 10-15 minutes to completely remove small molecular impurities and residual ethanol; the washed glucomannan flocculation is subjected to dewatering by a filter press to reduce the water content to 30-50% to reduce the energy consumption of subsequent drying; S7 The dewatered glucomannan flocculation is sent to a vacuum drying oven for drying, the temperature is controlled at 50-60℃, the vacuum degree is-0.08--0.06 MPa, and the final product has a water content of 3-6%; the dried konjac glucomannan block is subjected to ultrafine grinding by an ultrafine grinder to make the konjac glucomannan block have an average particle size of 50-200 microns to optimize its dispersibility in water, dissolution speed and taste; the ultrafine ground powder is subjected to high-precision screening by a 150-300 mesh screen to remove unqualified coarse particles, and is subjected to mixing and homogenization to obtain the konjac glucomannan.

[0010] According to a satiety-enhancing protein powder, the protein powder is one or more of concentrated whey protein, separated whey protein, hydrolyzed whey protein, casein, soybean separated protein, pea protein, and rice protein.

[0011] According to a satiety-enhancing protein powder, the sweetener is one or more of stevioside, erythritol, xylitol, sucralose, aspartame, and acesulfame potassium.

[0012] According to a satiety-enhancing protein powder, the complex dietary fiber is one or more of inulin, fructooligosaccharide, resistant dextrin, gum arabic, and oat fiber.

[0013] According to a satiety-enhancing protein powder, the flavoring agent is one or more of natural strawberry essence, natural vanilla extract, cocoa powder, coffee powder, ethyl maltol, isoamyl acetate, vanillin.

[0014] According to a satiety-enhancing protein powder, the functional additive is one or more of vitamin A, D, E, C, B group vitamins, calcium, iron, zinc, selenium, probiotics, prebiotics, digestive enzymes, branched-chain amino acids BCAA, glutamine.

[0015] According to a satiety-enhancing protein powder, the food additive is one or more of soy lecithin, sunflower lecithin, xanthan gum, guar gum, silicon dioxide, tricalcium phosphate.

[0016] The present application also provides a preparation method of the above-mentioned satiety-enhancing protein powder, the steps of which are as follows: S8. Dry the protein powder, konjac glucomannan, sweetener, complex dietary fiber, flavoring agent, functional additive, and food additive according to weight ratio, so that the moisture content is 1-5%; S9. Add the protein powder and food additive to a high-efficiency mixing device, and mix at a speed of 30-50 rpm for 10-20 minutes in an environment with a humidity of 20-40% to form a basic protein mixture, ensuring uniform dispersion; mix the konjac glucomannan and complex dietary fiber in a low-speed mixer for 5-10 minutes to prevent premature moisture absorption and clumping of the konjac glucomannan during subsequent mixing and improve its dispersibility, with a humidity of 20-30% and a temperature of 10-25℃; add the basic protein mixture, konjac fiber premix, sweetener, flavoring agent, and functional additive to a large vertical mixer, and mix at a speed of 20-40 rpm for 20-40 minutes in an environment with a humidity of 20-35% and a temperature of 10-28℃, ensuring uniform mixing of all parts without obvious clumping and color difference; S10. Send the mixed powder to a fluidized bed granulation device, add a binder, control the spray pressure at 0.1-0.3 MPa, the inlet air temperature at 30-45℃, and the material bed temperature at 25-35℃ to form granules with a particle size distribution of 200-800 microns; dry the granulated product in a fluidized bed drying device at a low temperature, control the inlet air temperature at 50-70℃ and the outlet air temperature at 35-45℃, so that the moisture content of the product is 3-4%; after drying, cool the product to 10-28℃; and finally sieve the cooled product through a 100-120 mesh vibrating screen to remove unqualified coarse particles and fine powder, obtaining a satiety-enhancing protein powder.

[0017] According to a method for preparing a satiety-enhancing protein powder, the binder in S10 is one or a combination of purified water and a maltodextrin solution with a concentration of 6-8%.

[0018] Significant enhancement and prolongation of satiety: The present application takes full advantage of the nutritional support of protein and the strong water absorption and swelling properties of konjac glucomannan by optimizing the combination of high-quality protein and specially treated konjac glucomannan. Konjac glucomannan forms a high-viscosity gel in the gastrointestinal tract, effectively delaying gastric emptying and increasing the volume of gastric contents, thereby providing stronger and more sustained satiety, effectively reducing postprandial food intake and total energy intake, and having a significant effect on weight management, meal control, and blood glucose stabilization.

[0019] Excellent solubility and dispersibility: The present application addresses the industry pain points of traditional konjac glucomannan, such as moisture absorption and caking, poor solubility, and poor dispersibility. A series of innovative measures are taken to improve the physical properties of konjac glucomannan from the source. Through fine purification, strict particle size control, and ultrafine grinding of konjac glucomannan, the solubility and dispersibility of the product are greatly improved. Combined with the step-by-step mixing strategy during the preparation of the composite protein powder and the final fluidized bed granulation process, the solubility and dispersibility of the product are greatly improved. The product can be quickly and uniformly dispersed in water without obvious caking or precipitation, solving the problem of difficult mixing and poor taste encountered by consumers when using traditional konjac or konjac-containing products.

[0020] Good taste and palatability: Traditional konjac products often have a rough and sticky taste due to their high viscosity. The present application precisely controls the particle size of konjac glucomannan, the granulation process, and the reasonable proportion of composite dietary fiber and food additives, making the product smooth and delicate after mixing, avoiding unpleasant astringency or gel-like sensation. At the same time, the selection of various flavorings further improves the palatability of the product, greatly improving the user's drinking experience and helping to improve long-term compliance.

[0021] Nutrition is comprehensive and balanced: The present application not only focuses on satiety, but also considers the overall nutritional value of the product. The product combines multiple sources of high-quality protein powder, providing a comprehensive and balanced amino acid profile; the introduction of composite dietary fiber not only synergistically enhances satiety, but also helps promote the growth of intestinal probiotics and maintain intestinal health; in addition, the addition of functional additives further enriches the nutritional components and functions of the product, making it a multifunctional and high-value nutritional supplement.

[0022] The production process is stable and controllable: the application specifies each key step and process parameter from the konjac raw material processing to the final protein powder forming, including temperature, humidity, stirring speed, particle size control, drying conditions, etc. These clearly defined parameters make the entire production process standardized, stable and controllable, ensuring the consistency and stability of product quality, and also providing a reliable technical foundation for future large-scale industrial production. DETAILED DESCRIPTION EMBODIMENT

[0023] The fresh, non-moldy, non-diseased, mature and full konjac tubers are selected as raw materials, and the tubers are washed with clean water for 10 minutes to remove the soil and impurities attached to the surface, so as to ensure the cleanliness; after washing, the outer skin of the konjac tuber is mechanically removed to remove the astringent part rich in calcium oxalate, and the konjac slices with a thickness of 3 mm are cut; the cut konjac slices are laid on a drying tray and sent into a hot air circulation oven for drying, the heating temperature is controlled at 50℃, and heating is performed for 12 hours until the moisture content of the konjac slices is reduced to 5%; the dried konjac slices are preliminarily crushed by a hammer crusher to control the particle size of the product to 0.5 mm; the coarsely crushed konjac powder is sent into a grinding equipment for fine grinding to control the product particles to 80 meshes, and the temperature is controlled at 30℃ during the grinding process to prevent the thermal degradation of glucomannan, so as to ensure the viscosity of the final product; the ground powder is screened by air separation technology to separate the lighter glucomannan particles from the heavier starch particles; the preliminarily treated konjac powder is added into deionized water, and stirring is performed at a speed of 100 rpm to make it fully dispersed and dissolved, the dissolution temperature is controlled at 30℃, and stirring is performed for 2 hours until the glucomannan forms a viscous solution; NaOH solution is added to adjust the pH value to 8, and the reaction is performed for 30 minutes; amylase and protease are added to degrade the residual starch and protein; the obtained glucomannan solution is centrifuged at a speed of 3000 rpm for 10 minutes to obtain a clear glucomannan solution, and the insoluble impurities are removed; then, alcohol precipitation is performed, the clear glucomannan solution is added into ethanol with a concentration of 90-95%, and uniform stirring is simultaneously performed, the volume ratio of ethanol to solution is 1.5:1, and the temperature is controlled at 10℃ to make the glucomannan flocculate and precipitate; the precipitated glucomannan flocculation is washed with 70% ethanol for multiple times, usually 2 times, and each time of washing is stirred for 10 minutes to completely remove the attached small molecular impurities and residual ethanol; the washed glucomannan flocculation is dehydrated by a filter press to reduce the water content to 30% to reduce the energy consumption of subsequent drying; the dehydrated glucomannan flocculation is sent into a vacuum drying oven for drying, the temperature is controlled at 50℃, the vacuum degree is-0.08 MPa, and the water content of the final product is 3%; the dried konjac glucomannan block is super-micro crushed by a super-micro grinder to make the konjac glucomannan block reach an average particle size of 50 microns to optimize its dispersibility, dissolution speed and taste in water; the super-micro crushed powder is screened by a 150-mesh screen to remove unqualified coarse particles, and is mixed and homogenized to obtain the konjac glucomannan. EMBODIMENT

[0024] The fresh, non-moldy, non-diseased, mature and full konjac tubers are selected as raw materials, and the tubers are washed with clean water for 20 minutes to remove the soil and impurities attached to the surface, so as to ensure the cleanliness; after washing, the outer skin of the konjac tubers is mechanically removed to remove the astringent part rich in calcium oxalate, and the konjac slices with a thickness of 6 mm are cut; the cut konjac slices are laid on a drying tray and sent into a hot air circulation oven for drying, the heating temperature is controlled at 60°C, and the heating time is 18 hours until the moisture content of the konjac slices is reduced to 6%; the dried konjac slices are preliminarily crushed by a hammer crusher to control the particle size of the product to 1 mm; the coarsely crushed konjac powder is sent into a grinding equipment for fine grinding to control the particle size of the product to 100 meshes, and the temperature is controlled at 35°C during the grinding process to prevent the thermal degradation of glucomannan, so as to ensure the viscosity of the final product; the ground powder is screened by air separation technology to separate the lighter glucomannan particles from the heavier starch particles; the preliminarily treated konjac powder is added into deionized water, and stirred at a speed of 150 rpm to make it fully dispersed and dissolved, the dissolution temperature is controlled at 35°C, and the stirring time is 3 hours until the glucomannan forms a viscous solution; NaOH solution is added to adjust the pH value to 9, and the reaction time is 45 minutes; amylase and protease are added to degrade the residual starch and protein; the obtained glucomannan solution is centrifuged at a speed of 4000 rpm for 15 minutes to obtain a clear glucomannan solution, and the insoluble impurities are removed; then, alcohol precipitation is carried out, the clear glucomannan solution is added into ethanol with a concentration of 93%, and uniform stirring is carried out at the same time, the volume ratio of ethanol to solution is 2:1, and the temperature is controlled at 15°C to make the glucomannan flocculate and precipitate; the precipitated glucomannan flocculation is washed with 75% ethanol for several times, usually 2 times, and each time the stirring time is 13 minutes to completely remove the attached small molecular impurities and residual ethanol; the washed glucomannan flocculation is dehydrated by a filter press to reduce the water content to 40% to reduce the energy consumption of subsequent drying; the dehydrated glucomannan flocculation is sent into a vacuum drying oven for drying, the temperature is controlled at 55°C, the vacuum degree is-0.07 MPa, and the water content of the final product is 4%; the dried konjac glucomannan block is super-micro crushed by a super-micro grinder to make the konjac glucomannan block reach an average particle size of 100 microns to optimize its dispersibility, dissolution speed and taste in water; the super-micro crushed powder is screened by a 200-mesh screen to remove unqualified coarse particles, and then mixed and homogenized to obtain the konjac glucomannan. EMBODIMENT

[0025] The fresh, non-moldy, non-diseased, mature and full konjac tubers are selected as raw materials, and the tubers are washed with clean water for 30 minutes to remove the soil and impurities attached to the surface, so as to ensure the cleanliness; after washing, the outer skin of the konjac tubers is mechanically removed to remove the astringent part rich in calcium oxalate, and the konjac slices with a thickness of 8 mm are cut; the cut konjac slices are laid on a drying tray and sent into a hot air circulation oven for drying, the heating temperature is controlled at 65°C, and heating is performed for 24 hours until the moisture content of the konjac slices is reduced to 7%; the dried konjac slices are preliminarily crushed by a hammer crusher to control the particle size of the product to 2 mm; the coarsely crushed konjac powder is sent into a grinding equipment for fine grinding to control the product particles to 120 meshes, and the temperature is controlled at 40°C during the grinding process to prevent the thermal degradation of glucomannan, so as to ensure the viscosity of the final product; the ground powder is screened by air separation technology to separate the lighter glucomannan particles from the heavier starch particles; the preliminarily treated konjac powder is added into deionized water, and stirring is performed at a speed of 200 rpm to make it fully dispersed and dissolved, the dissolution temperature is controlled at 40°C, and stirring is performed for 4 hours until the glucomannan forms a viscous solution; NaOH solution is added to adjust the pH value to 10, and reaction is performed for 60 minutes; amylase and protease are added to degrade the residual starch and protein; the obtained glucomannan solution is centrifuged at a speed of 5000 rpm for 20 minutes to obtain a clear glucomannan solution, and the insoluble impurities are removed; then, alcohol precipitation is performed, the clear glucomannan solution is added into ethanol with a concentration of 95%, and uniform stirring is simultaneously performed, the volume ratio of ethanol to the solution is 3:1, and the temperature is controlled at 25°C to make the glucomannan flocculate and precipitate; the precipitated glucomannan flocculation is washed with 80% ethanol for multiple times, usually 3 times, and each time of stirring is performed for 15 minutes to completely remove the attached small molecular impurities and residual ethanol; the washed glucomannan flocculation is dehydrated by a filter press to reduce the water content to 50% to reduce the energy consumption of subsequent drying; the dehydrated glucomannan flocculation is sent into a vacuum drying oven for drying, the temperature is controlled at 60°C, the vacuum degree is-0.06 MPa, and the water content of the final product is 6%; the dried konjac glucomannan block is super-micro crushed by a super-micro grinder to make the konjac glucomannan block reach an average particle size of 200 microns to optimize its dispersibility, dissolution speed and taste in water; the super-micro crushed powder is screened by a 300-mesh screen to remove unqualified coarse particles, and is mixed and homogenized to obtain the konjac glucomannan. EMBODIMENT

[0026] The protein powder, konjac glucomannan prepared in Example 1, sweetener, complex dietary fiber, flavoring agent, functional additive, and food additive are dried to have a moisture content of 1% by weight. The protein powder and food additive are added to a high-efficiency mixing device, and mixed at a speed of 30 rpm for 10 minutes in an environment with a humidity of 20% to form a basic protein mixture, ensuring uniform dispersion. The konjac glucomannan and complex dietary fiber are mixed in a low-speed mixer for 5 minutes to prevent the konjac glucomannan from prematurely absorbing moisture and clumping during subsequent mixing, and to improve its dispersibility, with a humidity of 20% and a temperature of 10°C. The basic protein mixture, konjac fiber premix, sweetener, flavoring agent, and functional additive are all added to a large vertical mixer, and mixed at a speed of 20 rpm for 20 minutes in an environment with a humidity of 20% and a temperature of 10°C, ensuring uniform mixing of each component without obvious clumping or color difference. The mixed powder is fed into a fluidized bed granulation device, and a binder is added, with a spraying pressure controlled at 0.1 MPa, an air inlet temperature controlled at 30°C, and a material bed temperature controlled at 25°C, so that the powder forms granules with a particle size distribution of 200 microns. The granulated product is dried in a fluidized bed drying device at a low temperature, with an air inlet temperature controlled at 50°C and an air outlet temperature controlled at 35°C, so that the product has a moisture content of 3%. After drying, the product is cooled to 10°C. The cooled product is finally sieved through a 100-mesh vibrating sieve to remove unqualified coarse particles and fine powder, obtaining a satiety-enhancing protein powder. Example

[0027] The protein powder, konjac glucomannan prepared in Example 2, sweetener, complex dietary fiber, flavoring agent, functional additive, and food additive are dried to have a moisture content of 3% by weight. The protein powder and food additive are added to a high-efficiency mixing device, and mixed at a speed of 40 rpm for 15 minutes in an environment having a humidity of 30% to form a base protein mixture, ensuring uniform dispersion. The konjac glucomannan and complex dietary fiber are mixed in a low-speed mixer for 8 minutes to prevent the konjac glucomannan from prematurely absorbing moisture and clumping during subsequent mixing, and to improve its dispersibility, with a humidity of 25% and a temperature of 15℃. The base protein mixture, konjac fiber premix, sweetener, flavoring agent, and functional additive are all added to a large vertical mixer, and mixed at a speed of 30 rpm for 30 minutes in an environment having a humidity of 28% and a temperature of 19℃, ensuring uniform mixing of each component without significant clumping or color difference. The mixed powder is fed into a fluidized bed granulation device, and a binder is added, with a spraying pressure of 0.2 MPa, an air inlet temperature of 40℃, and a material bed temperature of 30℃, to form granules having a particle size distribution of 500 microns. The granulated product is dried in a fluidized bed drying device at a low temperature, with an air inlet temperature of 60℃ and an air outlet temperature of 40℃, to a moisture content of 3%. After drying, the product is cooled to 19℃. The cooled product is finally sieved through a 110-mesh vibrating sieve to remove coarse particles and fine powder, and a satiety-enhancing protein powder is obtained. Example

[0028] The protein powder, konjac glucomannan prepared in Example Three, sweetener, complex dietary fiber, flavoring agent, functional additive, and food additive are dried to have a moisture content of 5% by weight. The protein powder and food additive are added to a high-efficiency mixing device, and high-speed mixing is performed at a humidity of 40% and a rotation speed of 50 rpm for 20 minutes to form a basic protein mixture, ensuring uniform dispersion. The konjac glucomannan and complex dietary fiber are mixed in a low-speed mixer for 10 minutes to prevent premature moisture absorption and clumping of the konjac glucomannan during subsequent mixing and to improve its dispersibility, with a humidity of 30% and a temperature of 25°C. The basic protein mixture, konjac fiber premix, sweetener, flavoring agent, and functional additive are all added to a large vertical mixer, and mixing is performed at a humidity of 35% and a temperature of 28°C and a rotation speed of 40 rpm for 40 minutes, ensuring uniform mixing of each part without obvious clumping and color difference. The mixed powder is fed into a fluidized bed granulation device, and a binder is added, with a spraying pressure controlled at 0.3 MPa, an air inlet temperature controlled at 45°C, and a material bed temperature controlled at 35°C, so that the powder forms granules with a particle size distribution of 800 microns. The granulated product is dried at low temperature in a fluidized bed drying device, with an air inlet temperature controlled at 70°C and an air outlet temperature controlled at 45°C, so that the moisture content of the product is 4%. After drying is completed, the product is cooled to 28°C. The cooled product is finally sieved through a 120-mesh vibrating sieve to remove unqualified coarse particles and fine powder, and a satiety-enhancing protein powder is obtained. Example

[0029] To verify the actual effect of the satiety-enhancing protein powder of the present application, a random, double-blind, cross-over controlled human satiety test was designed. The test aimed to compare the differences in providing satiety and affecting subsequent energy intake between the protein powders obtained in Examples Four, Five, and Six and commercially available ordinary protein powder.

[0030] A total of 25 healthy adult volunteers were recruited for this study, and all participants had no chronic diseases, no food allergy history, and did not take any drugs that could affect appetite or metabolism during the study period. The research scheme was approved by the ethics committee, and all participants signed the informed consent form.

[0031] The control group product was a commercially available pure whey protein isolate powder, which had a similar protein content to the product of the present application, but did not add konjac glucomannan and other complex dietary fibers, only added basic sweeteners and flavoring agents to ensure that the taste was as close as possible to the test product, avoiding subjective bias due to flavor differences. The test group products were the protein powders prepared in Examples Four, Five, and Six of the present application.

[0032] The test was divided into four independent test days, each test day was separated by at least three days to eliminate the residual effects of previous intake. On the night before each test day, all participants were required to fast for more than 10 hours and avoid strenuous exercise. On the test day morning, after the participants arrived at the laboratory, fasting blood samples were first collected, and visual analogue scale (VAS) scores (0-100 mm) including hunger, satiety, food craving and expected food intake were completed. Subsequently, the participants drank 300 ml of water to mix 30 g of the specified protein powder sample within 5 minutes. After drinking, blood sample collection and VAS score were repeated at 0 minute, 30 minutes, 60 minutes, 90 minutes, 120 minutes and 180 minutes. 180 minutes after the sample was ingested, the participants were provided with a standardized buffet meal, and their energy intake was accurately recorded. During the entire test period, the participants remained seated and were only allowed to drink pure water. Blood samples were used to detect the levels of blood glucose, insulin and satiety-related gut hormones (such as GLP-1 and PYY).

[0033] The experimental data showed that, compared with the ordinary protein powder of the control group, the protein powder prepared in Example Four, Example Five and Example Six of the present application showed a significant advantage in providing and maintaining satiety, and the effect was enhanced with the increase of konjac glucomannan content.

[0034] In terms of subjective satiety evaluation, the VAS score of the control group of ordinary protein powder began to decrease significantly 60 minutes after drinking, and reached the baseline level at 180 minutes. In contrast, the satiety scores of the protein powders of Example Four, Example Five and Example Six were significantly higher than those of the control group (P < 0.01) after drinking, and the satiety maintenance time was longer. Specifically, Example Five and Example Six could still maintain a high satiety score at 180 minutes, especially Example Six, which had a higher peak satiety and a significantly larger area under the curve (AUC) during the entire test period than other groups. Example Four also showed better satiety maintenance ability than the control group. The hunger and food craving scores showed the opposite trend, and the hunger and food craving scores of the product groups of the present application were significantly lower than those of the control group during the test period.

[0035] In terms of objective energy intake, the energy intake of the buffet meal 180 minutes after the end of the test showed that the subsequent energy intake of the participants who drank the protein powder of the present application was significantly lower than that of the participants who drank the ordinary protein powder of the control group (P < 0.05). The specific data showed that the average energy intake of the control group was about 850 ± 75 kcal, while the average energy intake of Example Four, Example Five and Example Six groups was about 720 ± 60 kcal, 650 ± 55 kcal and 580 ± 50 kcal, respectively. This strongly proved that the product of the present application could effectively suppress appetite and reduce subsequent food intake.

[0036] Blood biochemical index analysis also supports the above findings. Compared with the control group, the products of various embodiments of the present application show a more stable trend in postprandial blood glucose and insulin response, and the glycemic index (GI) and insulin index (II) are reduced. At the same time, the postprandial secretion level of satiety-related intestinal hormones in Example Four, Example Five and Example Six groups shows more obvious and more lasting increase, which is consistent with the subjective satiety experience and the decreasing trend of energy intake.

[0037] In summary, the satiety-enhancing protein powder prepared by the present application, by optimizing the preparation process of konjac glucomannan and the final product composite formula and granulation process, not only significantly improves the solubility and dispersion of the product, but more importantly, successfully verifies its effect of enhancing and prolonging satiety in human trials, and can effectively reduce subsequent energy intake, providing a practical application value solution for weight management and nutrition supplementation. Embodiments

[0038] In order to further verify the excellent performance of the satiety-enhancing protein powder of the present application in solubility and dispersibility, a comparative test was designed to quantitatively evaluate the dispersion performance of the protein powders obtained in Example Four, Example Five and Example Six and the ordinary protein powder on the market. Three products of the present application were selected for this test: the protein powders obtained in Example Four, Example Five and Example Six. The control group used a commercially available pure whey protein isolate powder that had not been specially instantized. This control product had similar protein content and basic flavor to the products of the present application, but did not contain konjac glucomannan and had not been subjected to the fine granulation process described in the present application, and its particle size was generally around 100 mesh, representing the common protein powder products on the market. All samples were stored under standard laboratory conditions before testing to ensure their physical and chemical stability.

[0039] Each test was carried out in a controlled environment (room temperature 25°C, relative humidity 50%). For each sample to be tested, 30 grams of powder was accurately weighed and poured into a standard 300ml measuring cylinder. Then, 250ml of pure water was added to the cylinder. In the dispersion test, after the powder was added to the water, the timer was started immediately, and a standard glass rod was used to stir at a constant speed of 2 revolutions per second. The time required for the powder to be completely wetted from the water surface and for the lumps to be basically eliminated and the liquid to be uniformly turbid was observed and recorded, i.e. the dispersion time. At the same time, visual assessment was made of whether there were stubborn lumps, wall sticking or a large number of undispersed particles during stirring. After the dispersion test was completed, stirring was stopped and the sample was allowed to stand for 5 minutes for the solubility test. Then, the presence of precipitate at the bottom of the cylinder was observed and its volume was recorded, and the clarity and uniformity of the solution were assessed by visual observation, and the turbidity of the solution was measured by turbidimeter (NTU value) to provide a more objective measurement standard.

[0040] The experimental results clearly show that the satiety-enhancing protein powder prepared in Examples Four, Five and Six of the present application is significantly superior to the ordinary protein powder in the control group in terms of solubility and dispersibility. Specifically, the dispersing time of the ordinary protein powder in the control group is usually between 45-60 seconds, and obvious wall sticking and a small amount of stubborn clumps or floating clumps that are difficult to completely disperse are often observed during stirring, and the brewing experience is not good. After standing for 5 minutes, about 0.8-1.5 milliliters of insoluble precipitate can be seen at the bottom, and the solution as a whole is milky white and turbid, with a turbidity value of 80-120 NTU, and the visual clarity is low. This reflects the deficiency of the product in the context of rapid brewing. In contrast, the three products of the present application have significantly shortened dispersing time, among which Example Four only needs 15-20 seconds, Example Five about 12-18 seconds, and Example Six is shortened to 10-15 seconds, all of which can achieve rapid and sufficient dispersion, and almost no wall sticking, clumping or floating clump phenomenon is observed during stirring, showing excellent instant solubility. After standing for 5 minutes, the precipitation amount at the bottom of Example Four is about 0.1-0.2 milliliters, while the precipitation amount of Example Five and Example Six is less than 0.1 milliliter, even difficult to detect with the naked eye. The clarity of the solution is also significantly improved, with a turbidity value of 25-35 NTU for Example Four, 18-28 NTU for Example Five, and as low as 15-25 NTU for Example Six, which is much lower than the control group, indicating excellent solubility. In particular, Example Five and Example Six have faster dispersing speed, higher solution clarity and lower turbidity, which is due to their fine konjac glucomannan processing process and final fluidized bed granulation technology, which makes the powder particles uniform and the porosity moderate, thereby optimizing the water molecule penetration and diffusion efficiency and effectively avoiding agglomeration. These data strongly prove that by ultrafine grinding, fine screening of konjac glucomannan and the use of fluidized bed granulation process in the final product, the present application successfully overcomes the inherent defects of traditional konjac products in solubility and dispersibility, so that the satiety-enhancing protein powder combined with konjac fiber not only has outstanding functionality, but also has the convenient brewing and high-quality drinking experience expected by consumers.

[0041] Although embodiments of the present application have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the application, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A satiety-enhancing protein powder, characterized by, The satiety-enhancing protein powder comprises, by weight: 40-90 parts of protein powder, 2-15 parts of konjac glucomannan, 0.5-5 parts of sweetener, 1-10 parts of composite dietary fiber, 0.5-5 parts of flavoring agent, 1-8 parts of functional additive, and 1-5 parts of food auxiliary material. S1: Fresh, non-moldy, non-diseased, and mature konjac tubers are selected as raw materials, which are washed with clean water for 10-30 minutes to remove the soil and impurities attached to the surface, ensuring cleanliness; after washing, the outer skin of the konjac tubers is mechanically removed to remove the astringent part rich in calcium oxalate, and the konjac tubers are cut into slices with a thickness of 3-8 mm; S2: The cut konjac slices are placed on a drying tray and sent to a hot air circulation oven for drying, with the heating temperature controlled at 50-65℃, and the heating time controlled at 12-24 hours until the moisture content of the konjac slices is reduced to 5-7%; the dried konjac slices are preliminarily crushed by a hammer crusher to control the particle size of the product to 0.5-2 mm; S3: The coarsely crushed konjac powder is sent to a grinding device for fine grinding to control the particle size of the product to 80-120 mesh, and the temperature is controlled at 30-40℃ during the grinding process to prevent the degradation of glucomannan due to heat, thereby ensuring the viscosity of the final product; the ground powder is screened by air separation technology to separate the lighter glucomannan particles from the heavier starch particles; S4: The preliminarily treated konjac powder is added to deionized water, and stirred at a speed of 100-200 rpm to fully disperse and dissolve the konjac powder, with the dissolution temperature controlled at 30-40℃, and the stirring time controlled at 2-4 hours until the glucomannan forms a viscous solution; NaOH solution is added to adjust the pH value to 8-10, and the reaction is carried out for 30-60 minutes; starch enzyme and protease are added to degrade the residual starch and protein; S5: The glucomannan solution obtained in S4 is centrifuged at a speed of 3000-5000 rpm for 10-20 minutes to obtain a clear glucomannan solution, and remove the insoluble impurities; Then, alcohol precipitation is carried out, the clear glucomannan solution is added to ethanol with a concentration of 90-95%, and slow and uniform stirring is carried out, with the volume ratio of ethanol to solution being 1.5-3:1, and the temperature being controlled at 10-25℃, so that the glucomannan flocculates and precipitates; S6: The precipitated glucomannan flocculation is washed with 70-80% ethanol for multiple times, usually 2-3 times, with each washing time being 10-15 minutes, to completely remove the small molecular impurities and residual ethanol; the washed glucomannan flocculation is dehydrated by a filter press to reduce the water content to 30-50%, thereby reducing the energy consumption of subsequent drying. S7 The dehydrated konjac glucomannan floc is sent into a vacuum drying oven for drying, the temperature is controlled at 50-60℃, the vacuum degree is-0.08 to-0.06 MPa, so that the final product has a water content of 3-6%; the dried konjac glucomannan block is subjected to ultra-micro grinding using an ultra-micro grinder, so that the konjac glucomannan block has an average particle size of 50-200 microns, so as to optimize its dispersibility in water, dissolution speed and mouthfeel; the ultra-micro ground powder is subjected to high-precision screening using a 150-300 mesh screen, so as to remove unqualified coarse particles, and is subjected to mixing and homogenization, so as to obtain the konjac glucomannan.

2. The satiety-enhancing protein powder of claim 1, wherein, The protein powder is one or more of concentrated whey protein, separated whey protein, hydrolyzed whey protein, casein, soybean separated protein, pea protein, rice protein.

3. The satiety-enhancing protein powder of claim 1, wherein, The sweetener is one or more of steviol glycoside, erythritol, xylitol, sucralose, aspartame, acesulfame potassium.

4. The satiety-enhancing protein powder of claim 1, wherein, The complex dietary fiber is one or more of inulin, fructooligosaccharide, resistant dextrin, acacia gum, oat fiber.

5. The satiety-enhancing protein powder of claim 1, wherein, The flavoring agent is one or more of natural strawberry essence, natural vanilla extract, cocoa powder, coffee powder, ethyl maltol, isoamyl acetate, vanillin.

6. The satiety-enhancing protein powder of claim 1, wherein, The functional additive is one or more of vitamin A, D, E, C, B group vitamins, calcium, iron, zinc, selenium, probiotics, prebiotics, digestive enzymes, branched chain amino acid BCAA, glutamine.

7. The satiety-enhancing protein powder of claim 1, wherein, The food auxiliary material is one or more of soy lecithin, sunflower lecithin, xanthan gum, guar gum, silicon dioxide, tricalcium phosphate.

8. A method for preparing a satiety-enhancing protein powder according to any one of claims 1 to 7, characterized in that, The steps of the preparation method of the satiety-enhancing protein powder are: S8 The protein powder, konjac glucomannan, sweetener, complex dietary fiber, flavoring agent, functional additive, food auxiliary material are dried according to weight fraction, so that the water content is 1-5%; S9 The protein powder and food auxiliary material are added to a high-efficiency mixing device, high-speed mixing is carried out at a humidity of 20-40% and a rotation speed of 30-50 rpm for 10-20 minutes, so as to form a basic protein mixture and ensure uniform dispersion; the konjac glucomannan and complex dietary fiber are mixed in a low-speed mixer for 5-10 minutes, so as to prevent the konjac glucomannan from being prematurely hygroscopic and caked in subsequent mixing and improve its dispersibility, the humidity is controlled at 20-30% and the temperature is controlled at 10-25℃; the basic protein mixture, konjac fiber premix, sweetener, flavoring agent, functional additive are all added to a large vertical mixer, mixing is carried out at a humidity of 20-35% and a temperature of 10-28℃ and a rotation speed of 20-40 rpm for 20-40 minutes, so as to ensure uniform mixing of each part and no obvious caking and color difference. S10 The mixed powder is sent into the fluidized bed granulation equipment, the binder is added, the spray pressure is controlled at 0.1~0.3 MPa, the air inlet temperature is controlled at 30~45℃, the material bed temperature is controlled at 25~35℃, so that the powder is formed into particles with a particle size distribution of 200~800 microns; the product after granulation is dried at low temperature in the fluidized bed drying equipment, the air inlet temperature is controlled at 50~70℃, the air outlet temperature is controlled at 35~45℃, so that the moisture content of the product is 3~4%; after drying is completed, the product is cooled to 10~28℃; the cooled product is finally sieved through a 100~120 mesh vibrating screen to remove unqualified coarse particles and fine powder, and the satiety-enhancing protein powder is obtained.

9. The method for preparing a satiety-enhancing protein powder as described in claim 8, characterized in that, The binder in S10 is one or more combinations of purified water and a malt dextrin solution with a concentration of 6~8%.