High-protein coarse cereal nutritional meal replacement powder and preparation method thereof

Abstract

The invention discloses high-protein coarse cereal nutritional meal replacement powder and a preparation method thereof, and relates to the field of food processing, the high-protein coarse cereal nutritional meal replacement powder comprises a continuous gel matrix phase formed through mineralization crosslinking and an adsorption slow-release phase dispersed in the continuous gel matrix phase; the continuous gel matrix phase is formed by reacting pea protein, enzymolysis oat beta-glucan and a compound mineralizing agent; the adsorption slow-release phase is composed of porous starch loaded with hydrolyzed whey protein peptide and flavor substances; the composite mineralizer comprises calcium salt and magnesium salt; according to the nutritional meal replacement powder, a three-dimensional gel network with a loose structure and strong hydrophilicity is formed through a coupling technology of constructing a continuous gel matrix phase through mineralization cross-linking and forming a dispersed slow-release phase through porous adsorption, disordered hydrophobic aggregation of protein and fibers is efficiently prevented, hydration reconstruction can be rapidly performed during brewing, and in the digestion process, the nutritional meal replacement powder has the advantages that the dissolution rate is high; the loose gel network provides a smooth permeation path for digestive enzymes, and the protein digestibility is high.

Description

TECHNICAL FIELD

[0001] The present application relates to food processing technology, in particular to a high-protein coarse grain nutritional meal replacement powder and a preparation method thereof. BACKGROUND

[0002] As an important category of modern convenient nutritional food, the high-protein coarse grain nutritional meal replacement powder aims to meet the balanced nutritional needs of consumers for high-quality protein, complex carbohydrates and dietary fiber by compounding plant protein and whole grain coarse grains. However, this category has long faced a fundamental technical obstacle rooted in the inherent incompatibility of plant protein and coarse grain dietary fiber in an aqueous system during industrialized production.

[0003] From the perspective of food colloids and molecular interactions, plant proteins have complex spherical structures with hydrophobic regions and hydrophilic groups distributed on the surface, while coarse grain dietary fiber is a hydrophilic long-chain polymer rich in hydroxyl groups. When the two are simply physically pulverized and dry-mixed to make a meal replacement powder, and then contacted with water during reconstitution, a series of adverse molecular aggregation behaviors will be triggered. The hydrophobic regions of protein molecules tend to combine with each other or interact with the non-polar parts of the fiber, while extensive hydrogen bonding networks can also be formed between the carboxyl and amino groups of the protein and the hydroxyl groups of the fiber polysaccharide. These strong hydrophobic interactions and hydrogen bonding interactions do not result in an orderly structure, but rather lead to the disordered entanglement and random aggregation of protein molecules and fiber chains, forming dense and low-hydrated macroscopic aggregates.

[0004] The direct macroscopic manifestation of this disordered aggregate is poor reconstitution: the product easily forms lumps when added to water, is difficult to disperse, and requires long and vigorous stirring; after standing, the aggregates quickly settle, forming a solid sediment that adheres firmly to the bottom of the container, and the upper layer is a clear broth with little water, showing severe solid-liquid separation and a poor sensory experience. This not only seriously affects the convenience and pleasure of consumption, but more importantly, this dense aggregate constitutes an effective physical barrier during physiological digestion. Digestive enzymes in the gastrointestinal tract have difficulty penetrating the interior of the aggregate and effectively contacting the protein tightly wrapped by the fiber network, resulting in incomplete protein digestion, slow and insufficient release of amino acids, and making the nominal high-protein nutrition difficult to be efficiently utilized by the human body, causing substantial nutritional loss. SUMMARY

[0005] The purpose of the present application is to provide a high-protein coarse grain nutritional meal replacement powder and a preparation method thereof, to solve the problems of poor reconstitution stability and low protein digestion and absorption rate of traditional products in the prior art.

[0006] In order to achieve the above-mentioned purpose, the present application provides the following technical solutions:

[0007] In a first aspect, the present invention provides a high-protein whole grain nutritional meal replacement powder, comprising a continuous gel matrix phase formed by mineralization cross-linking and an adsorbed and slow-release phase dispersed therein;

[0008] The continuous gel matrix phase is formed by the reaction of pea protein, enzymatically hydrolyzed oat β-glucan and a composite mineralizer;

[0009] The adsorption-slow-release phase is composed of porous starch loaded with hydrolyzed whey protein peptides and flavor substances.

[0010] The composite mineralizer includes calcium salts and magnesium salts.

[0011] Further, by weight percentage, its composition includes: 25%-30% pea protein powder, 15%-20% enzymatically hydrolyzed oat β-glucan, 15%-20% porous corn starch, 8%-12% hydrolyzed whey protein peptides, 1.5%-2.3% compound mineralizer, 3%-5% resistant dextrin, 2%-4% micronized quinoa powder, 2%-3% natural flavor-encapsulated oil powder, 0.05%-0.1% sweetener, with the balance being moisture and trace impurities permissible by the process.

[0012] Furthermore, the weight ratio of calcium salt to magnesium salt in the composite mineralizer is 1.5-2.5:1, wherein the calcium salt is calcium lactate or calcium citrate, and the magnesium salt is magnesium citrate or magnesium gluconate.

[0013] Furthermore, the porous starch has an adsorption value ≥1.2 mL / g; and the hydrolyzed whey protein peptide has a molecular weight less than 2000 Da.

[0014] Secondly, the present invention provides a method for preparing a high-protein whole grain nutritional meal replacement powder, comprising:

[0015] S1. Disperse pea protein powder and enzymatically hydrolyzed oat β-glucan in water and stir evenly to form a suspension; adjust the pH of the system to 6.8-7.2, raise the temperature to 50-55℃, and then add the composite mineralizer. Under these temperature and pH conditions, continue stirring and reacting for 40-60 minutes to obtain a uniform mineralized gel slurry.

[0016] S2. After mixing the aqueous solution of hydrolyzed whey protein peptides with natural flavor-encapsulated oil powder, the mixture is evenly sprayed onto porous starch and dried at low temperature to obtain an adsorbed and slow-release phase powder carrying protein and flavor substances.

[0017] S3. The mineralized gel slurry, the adsorbed slow-release phase powder, the resistant dextrin and the micronized quinoa powder are mixed, homogenized by high-speed shearing, and then spray-dried to obtain the meal replacement powder base material.

[0018] S4. Mix the meal replacement powder base with the sweetener evenly, and then sterilize and package to obtain the finished product.

[0019] Furthermore, the composite mineralizer is added slowly or in batches, and the pH value of the system is maintained within the range of 6.8-7.2 during the addition process.

[0020] Furthermore, the low-temperature drying temperature is 45-55℃, and the material is dried until the moisture content is below 8%.

[0021] Furthermore, the conditions for high-speed shear homogenization are: homogenization at 8000-12000 rpm for 3-5 minutes at 50-60℃; and the inlet air temperature for spray drying is 160-180℃, and the outlet air temperature is 75-85℃.

[0022] Compared with existing technologies, the present invention provides a high-protein whole grain nutritional meal replacement powder and its preparation method. It utilizes a coupling technology that combines mineralization cross-linking to construct a continuous gel matrix phase with porous adsorption to form a dispersed, sustained-release phase. This creates a loosely structured, highly hydrophilic three-dimensional gel network that effectively prevents the disordered hydrophobic aggregation of proteins and fibers. Porous starch is used as a carrier to pre-adsorb and load hydrolyzed whey protein peptides and flavor substances, forming functional units dispersed within the gel network. These units can be rapidly hydrated and reconstituted during reconstitution, resulting in excellent immediate dispersibility and long-term suspension stability. During digestion, the loose gel network provides a smooth penetration path for digestive enzymes, while the adsorption-sustaining design optimizes protein digestion kinetics, leading to high protein digestibility. Detailed Implementation

[0023] To enable those skilled in the art to better understand the technical solution of the present invention, the present invention will be further described in detail below.

[0024] Example 1:

[0025] This invention provides a high-protein whole grain nutritional meal replacement powder, comprising a continuous gel matrix phase formed by mineralization cross-linking and an adsorbed and slow-release phase dispersed therein;

[0026] The continuous gel matrix phase is formed by the reaction of pea protein, enzymatically hydrolyzed oat β-glucan and a complex mineralizer;

[0027] The adsorption-slow-release phase is composed of porous starch loaded with hydrolyzed whey protein peptides and flavor substances;

[0028] Composite mineralizers include calcium salts and magnesium salts.

[0029] Specifically, the high-protein whole grain nutritional meal replacement powder, by weight percentage, comprises: 28% pea protein powder, 18% enzymatically hydrolyzed oat β-glucan, 18% porous corn starch, 10% hydrolyzed whey protein peptides, 1.2% calcium lactate, 0.6% magnesium citrate, 4% resistant dextrin, 3% micronized quinoa powder, 2.5% orange peel oil microcapsule powder, and 0.07% sucralose.

[0030] in:

[0031] Specific structure and composition (based on a production batch of 100kg finished product):

[0032] Mineralized gel phase raw materials:

[0033] Pea protein powder (80% purity): 28kg;

[0034] Enzymatic hydrolysis of oat β-glucan (soluble in cold water, viscosity approximately 200 cP): 18 kg;

[0035] Composite mineralizer: 1.2 kg of calcium lactate and 0.6 kg of magnesium citrate.

[0036] Adsorption-release phase raw materials:

[0037] Porous corn starch (adsorption value 1.5 mL / g): 18 kg;

[0038] Hydrolyzed whey protein peptides (molecular weight approximately 1500 Da): 10 kg;

[0039] Natural orange peel oil microcapsule powder (encapsulation rate ≥95%): 2.5kg.

[0040] Other auxiliary materials:

[0041] Resistant dextrin: 4 kg;

[0042] Micronized quinoa flour (passed through a 200-mesh sieve): 3 kg;

[0043] Sucralose: 0.07 kg.

[0044] The balance is for moisture and trace impurities permissible by the process.

[0045] A method for preparing a high-protein whole grain nutritional meal replacement powder includes:

[0046] S1. Take a 500L jacketed heating, anchor-type stirring, and pH online monitoring reactor. First, add about 150kg of preheated deionized water to 50℃ into the reactor. Start the stirring and adjust the speed to 300rpm. Slowly add 28kg of pea protein powder and 18kg of enzymatically hydrolyzed oat β-glucan, taking care to prevent powder from flying and clumping during the addition process. After the addition is complete, continue stirring for 30 minutes to ensure the formation of a uniform suspension without visible particles. Then, monitor the pH with a pH meter and add 1mol / L dilute sodium hydroxide solution to precisely adjust the pH of the system to 7.0. Open the jacket steam valve to stabilize the material temperature at 52±1℃. In another small dissolving tank, completely dissolve 1.2kg of calcium lactate and 0.6kg of magnesium citrate in 20kg of 50℃ deionized water to obtain a clear mineralizing agent solution. The mineralizing agent solution was slowly added dropwise to the reactor at a rate of approximately 1.3 L / min using a metering peristaltic pump over a period of about 15 minutes. Key control points: During the dropwise addition, the introduction of calcium and magnesium ions may cause localized pH fluctuations, necessitating the activation of the automatic pH control system. When the pH sensor detects a pH value below 7.0, a small amount of dilute sodium hydroxide solution was added; if the pH value is above 7.0, a small amount of dilute hydrochloric acid solution was added, ensuring the pH of the entire reaction system remained stable within a narrow range of 7.0 ± 0.1. After the dropwise addition was complete, the temperature was maintained at 52°C and the stirring speed at 300 rpm, and the reaction continued for 50 minutes. It was observed that the viscosity of the system initially increased slowly, gradually transforming into a homogeneous mineralized gel slurry with significant viscoelasticity and a stringy texture as the reaction progressed. This slurry serves as a binder and encapsulating matrix in subsequent processes.

[0047] S2. First, in the premixing tank, dissolve 10 kg of hydrolyzed whey protein peptides in 25 kg of room temperature deionized water until clear. Then add 2.5 kg of orange peel oil microcapsule powder and stir at low speed for 10 minutes to form a uniform suspension mixture for later use. Add 18 kg of porous corn starch to the material tank of the fluidized bed. Start the equipment, adjust the inlet air temperature to 50°C, and adjust the air volume to achieve a good fluidization state (boiling state) for the bed material. Transport the premixed mixture to the fluidized bed via a peristaltic pump. A two-fluid nozzle is used to adjust the atomization pressure and liquid pump speed to atomize the liquid into fine droplets, which are then evenly sprayed onto the starch granules in a fluidized state. During the spraying process, the micropores of the porous starch rapidly absorb the liquid. After spraying, the inlet air temperature is raised to 55°C, and fluidized drying continues for about 20 minutes until the material taken from the sampling port feels dry to the touch. The moisture content is measured to be less than 6% by a rapid moisture analyzer. The machine is then stopped, the material is discharged, and passed through an 80-mesh sieve to obtain a dry, loose, adsorbed slow-release phase powder with a strong orange aroma and a faint milky aroma.

[0048] S3. Transfer the mineralized gel slurry (approximately 200 kg, solid content approximately 25%) prepared in S1 entirely into a 200 L high-speed shear homogenizer using a material pump; turn on the jacketed hot water circulation to maintain the slurry temperature at approximately 55 °C; sequentially add all the adsorbed slow-release phase powder prepared in S2 (approximately 30.5 kg), 4 kg of resistant dextrin, and 3 kg of micronized quinoa powder to the tank; close the tank lid, start the high-speed shear homogenizer, set the speed to 10,000 rpm, and the homogenization time to 4 minutes; during the homogenization process, it can be observed that the slurry becomes more delicate and uniform, and the viscosity decreases slightly. The high shear force temporarily damages the network, but it can recover after standing. After homogenization, the composite slurry is immediately sent to a centrifugal spray drying tower via a screw pump. The process parameters are adjusted as follows: the inlet air temperature is set to 170℃, the outlet air temperature is controlled at 80℃, the centrifugal atomizer speed is 15000rpm, and the feed pump speed is adjusted to stabilize the outlet air temperature at the set value. The slurry is atomized into countless tiny droplets, and the moisture evaporates rapidly upon instantaneous contact with hot air. The dried powder is collected by a cyclone separator and a bag filter to obtain a meal replacement powder base material with uniform color and good flowability, weighing approximately 95kg.

[0049] S4. Transfer the above meal replacement powder base material into a three-dimensional motion mixer; add 0.07 kg of sucralose; close the hopper, set the mixing time to 20 minutes, and start mixing; after mixing, place the mixer in a clean packaging room with humidity <30% to discharge the powder; the powder is dispensed into 30 g bags by the metering device of the automatic packaging machine, and immediately packaged with nitrogen, then sealed; pack into boxes to obtain the finished product.

[0050] Specifically, the composite mineralizer is added slowly or in batches, while maintaining the pH of the system within the range of 6.8-7.2 during the addition process.

[0051] Specifically, the low-temperature drying temperature is 45-55℃, and the material is dried until the moisture content is below 8%.

[0052] Specifically, the conditions for high-speed shear homogenization are: homogenization at 8000-12000 rpm for 3-5 minutes at 50-60℃; the inlet air temperature for spray drying is 160-180℃, and the outlet air temperature is 75-85℃.

[0053] Working principle: Upon contact with water, the mineralized gel rapidly rebuilds its hydrophilic network, imparting excellent dispersibility and suspension stability to the product. Simultaneously, mineralization moderately expands the pea protein structure, exposing more enzymatic cleavage sites. The porous starch in the adsorbed slow-release phase slowly releases its adsorbed flavor compounds during reconstitution, effectively masking the beany taste. More importantly, in the gastrointestinal tract, the adsorption of hydrolyzed whey protein peptides by the porous starch slows down their digestion, forming a fast-slow amino acid supply pattern with the faster-digesting pea protein in the mineralized gel phase. This not only prolongs satiety but also improves the overall net utilization rate of protein. The two phases are tightly bound at the microscale during preparation through homogenization and spray drying, ultimately achieving a synergistic goal of stable reconstitution, suitable flavor, and efficient digestion.

[0054] During preparation: Water molecules enter rapidly, the dry gel network framework quickly hydrates and swells, and is reconstructed into a hydrophilic three-dimensional continuous gel phase, in which the adsorbed slow-release phase particles are uniformly suspended and dispersed, thus macroscopically manifesting as rapid dissolution, no clumping, and a homogeneous and stable solution.

[0055] During digestion: The loose continuous phase network facilitates the penetration of digestive enzymes, and the pea protein in it is efficiently enzymatically hydrolyzed; at the same time, the porous starch granules gradually disintegrate or digest in the gastrointestinal tract, and the hydrolyzed whey protein peptides adsorbed thereon are slowly released, providing a continuous supply of amino acids; flavor substances are also slowly released from the porous starch, which improves the taste for a long time.

[0056] Example 2:

[0057] This embodiment is basically the same as Embodiment 1, except that:

[0058] Reduce the amount of hydrolyzed whey protein peptides used to 7.0 kg.

[0059] 2.0 kg of new branched-chain amino acid (BCAA) microcapsule powder (leucine: isoleucine: valine = 2:1:1, microcapsule wall material is maltodextrin, encapsulation rate 90%) was added.

[0060] Added 1.0 kg of collagen peptides (average molecular weight 2000 Da).

[0061] Reduce the amount of resistant dextrin to 2.0 kg.

[0062] Add 2.0 kg of clustered dextrin (DE value ≤ 20).

[0063] Replace the compound mineralizer with: 1.5 kg of calcium gluconate and 0.5 kg of magnesium lactate.

[0064] The preparation process is exactly the same as in Example 1; only in step S2, the materials dissolved and mixed in the premixing tank are changed to: 7kg hydrolyzed whey protein peptides + 2kg BCAA microcapsule powder + 1kg collagen peptides + 2.5kg natural green tea powder microcapsules (replacing orange peel oil, providing a refreshing taste and containing tea polyphenols); after mixing and dissolving, porous corn starch is sprayed in; in step S3, 2kg of resistant dextrin is added, and 2kg of aggregated dextrin is added together with homogenization.

[0065] Working principle: Polydextrin is a rapidly digestible and absorbed carbohydrate that can quickly raise blood sugar and insulin levels, replenishing muscle glycogen and providing energy to the body. Simultaneously, BCAAs (especially leucine), which are the first to be rapidly released from porous starch, quickly enter the bloodstream, directly activating the mTOR signaling pathway in muscle cells and efficiently initiating muscle protein synthesis. Subsequently, hydrolyzed whey protein peptides and collagen peptides are continuously and slowly released from the adsorbent carrier. Whey protein peptides provide a complete range of essential amino acids, continuously supporting the synthesis and repair of muscle protein; collagen peptides are rich in glycine, proline, etc., which help repair and maintain connective tissues (such as tendons and ligaments) after exercise.

[0066] The addition of calcium gluconate and magnesium lactate not only replenishes minerals but also specifically replenishes electrolytes lost through sweat. Together with rapidly absorbed sugars, they promote post-exercise hydration recovery, relieve fatigue, and prevent muscle cramps. They are especially suitable for scenarios requiring rapid energy replenishment and muscle synthesis after exercise.

[0067] Example 3:

[0068] This embodiment is basically the same as Embodiment 1, except that:

[0069] High calcification of mineralizing agents:

[0070] The compound mineralizer was changed to: 2.0 kg of calcium citrate and 0.3 kg of magnesium gluconate; the calcium-magnesium ratio was significantly increased to about 6.7:1 to enhance calcium nutrition.

[0071] Functional replacement of fiber components:

[0072] Add 2.0 kg of stachyose (purity ≥90%) as a highly efficient bifidobacteria growth factor.

[0073] Flavor and nutritional supplement adjustments:

[0074] Replacing orange peel oil microcapsule powder with 2.5kg of black sesame powder microcapsules not only provides flavor but also increases beneficial components such as natural plant sterols and vitamin E.

[0075] The amount of micronized quinoa flour used was increased to 4.0 kg, increasing the proportion of whole grains.

[0076] The preparation process is the same as in Example 1.

[0077] Working principle: The high proportion of calcium citrate provides an ample source of calcium; during digestion, some calcium is released from the mineralization network; more importantly, the proteins in the product (pea protein, whey protein peptides) have the potential to produce bioactive peptides with calcium absorption-promoting activity after being acted upon by digestive enzymes; these peptides can bind with calcium ions in the intestine, preventing them from forming insoluble precipitates with phytic acid, etc., and promoting the transepithelial transport of calcium, thereby achieving endogenous synergy between calcium supplementation and calcium absorption promotion, significantly improving the bioavailability of calcium, and benefiting bone health.

[0078] Stachyose selectively stimulates the proliferation of specific beneficial bacteria such as Bifidobacteria; both reach the colon more directly under the protection of the mineralization network, and work synergistically to more effectively improve the structure of the intestinal flora. Its metabolites SCFAs (especially butyric acid) have positive effects on maintaining the integrity of the intestinal epithelium, regulating immunity and improving insulin sensitivity, which meets the needs of middle-aged and elderly people for stable blood sugar and overall health.

[0079] This embodiment is especially suitable for use by middle-aged and elderly people.

[0080] Comparative example:

[0081] To verify the effectiveness of this invention, a comparative example of traditional physical mixing of high-protein whole grain powder was set up; the formula was: 30 kg of pea protein powder, 20 kg of ordinary oat flour, 15 kg of brown rice flour, 10 kg of quinoa flour, 5 kg of resistant dextrin, and 0.1 kg of sucralose; all dry powder ingredients were simply put into a double helix conical mixer and mixed for 30 minutes to obtain the product.

[0082] Effect testing and data analysis

[0083] The following tests were performed on the products of Examples 1, 2, and 3, as well as the comparative examples:

[0084] Reconstituted stability test: Modified according to the relevant methods in GB / T31742-2015 "Gelatinized Cereal Products"; Weigh 1.0g of sample into a graduated beaker, add 20mL of 40℃ warm water, stir magnetically for 30 seconds and stop, observe the dispersion immediately, then let stand, observe and record the solution state and precipitation volume ratio at 0.5h, 2h and 24h;

[0085] Results: The products of all three examples were completely dispersed within 30 seconds, forming a homogeneous emulsion. After standing for 24 hours, there was no stratification and no compacted sediment at the bottom of the cup (sediment volume ratio <1%). The comparative product still had a large number of lumps after stirring. After standing for 0.5 hours, there was obvious stratification, with a clear liquid on the upper layer and a sediment volume ratio of up to about 40% at the bottom.

[0086] In vitro protein digestibility determination: The internationally recognized INFOOGEST2.0 static in vitro simulated gastrointestinal digestion model was used to determine the amino nitrogen content of the final digestion products and calculate the protein digestibility.

[0087] Results: Example 1 yielded 89.2%, Example 2 yielded 88.5% (its digestibility was slightly lower than whey protein due to the presence of some collagen), Example 3 yielded 88.8%, and the comparative example yielded only 67.3%.

[0088] Sensory evaluation: Ten experienced sensory evaluators were hired to conduct blind evaluations and score the color, texture (mouth), flavor, and aftertaste of the prepared product (1-9 points, 9 points being the best), and the average score was taken.

[0089] Results: Example 1 scored above 8.0 in all categories and had the highest total score; Examples 2 and 3 had slightly different total scores due to different flavors, but both were better than 8.0; The comparative example scored very low in texture (gritty feel, sedimentation) and flavor (obvious beany taste), with a total score below 5.0.

[0090] Glycemic index (GI) assessment (in vitro): assessed using the Englyst in vitro starch digestion method;

[0091] Results: Example 3 (containing PHGG, stachyose and high protein) had the lowest expected GI value, about 45, which is classified as a low-GI food; Examples 1 and 2 had expected GI values ​​of about 50-55; the comparative example had a higher expected GI value of about 60-65 due to the lack of a stable slow-digesting structure.

[0092] The above experimental results fully demonstrate that the present invention has significant and unexpected progress and synergistic effects in terms of the reconstitution properties, digestibility and absorption rate and overall sensory quality of high-protein whole grain nutritional meal replacement powder compared with traditional technology.

[0093] The foregoing has only described certain exemplary embodiments of the present invention by way of illustration. Undoubtedly, those skilled in the art can modify the described embodiments in various ways without departing from the spirit and scope of the present invention. Therefore, the above description is illustrative in nature and should not be construed as limiting the scope of protection of the claims of the present invention.

Claims

1. A high-protein whole grain nutritional meal replacement powder, characterized in that, This includes a continuous gel matrix phase formed through mineralization crosslinking and an adsorbed sustained-release phase dispersed therein; The continuous gel matrix phase is formed by the reaction of pea protein, enzymatically hydrolyzed oat β-glucan and a composite mineralizer; The adsorption-slow-release phase is composed of porous starch loaded with hydrolyzed whey protein peptides and flavor substances. The composite mineralizer includes calcium salts and magnesium salts.

2. The high-protein whole grain nutritional meal replacement powder according to claim 1, characterized in that, By weight percentage, its composition includes: 25%-30% pea protein powder, 15%-20% enzymatically hydrolyzed oat β-glucan, 15%-20% porous corn starch, 8%-12% hydrolyzed whey protein peptides, 1.5%-2.3% compound mineralizer, 3%-5% resistant dextrin, 2%-4% micronized quinoa powder, 2%-3% natural flavor-encapsulated oil powder, 0.05%-0.1% sweetener, with the balance being moisture and trace impurities permissible by the process.

3. The high-protein whole grain nutritional meal replacement powder according to claim 1, characterized in that, The weight ratio of calcium salt to magnesium salt in the composite mineralizer is 1.5-2.5:1, wherein the calcium salt is calcium lactate or calcium citrate, and the magnesium salt is magnesium citrate or magnesium gluconate.

4. The high-protein whole grain nutritional meal replacement powder according to claim 1, characterized in that, The porous starch has an adsorption value ≥1.2 mL / g; the hydrolyzed whey protein peptide has a molecular weight less than 2000 Da.

5. A method for preparing a high-protein whole grain nutritional meal replacement powder according to any one of claims 1-4, characterized in that, include: S1. Disperse pea protein powder and enzymatically hydrolyzed oat β-glucan in water and stir evenly to form a suspension; adjust the pH of the system to 6.8-7.2, raise the temperature to 50-55℃, and then add the composite mineralizer. Under these temperature and pH conditions, continue stirring and reacting for 40-60 minutes to obtain a uniform mineralized gel slurry. S2. After mixing the aqueous solution of hydrolyzed whey protein peptides with natural flavor-encapsulated oil powder, the mixture is evenly sprayed onto porous starch and dried at low temperature to obtain an adsorbed and slow-release phase powder carrying protein and flavor substances. S3. The mineralized gel slurry, the adsorbed slow-release phase powder, the resistant dextrin and the micronized quinoa powder are mixed, homogenized by high-speed shearing, and then spray-dried to obtain the meal replacement powder base material. S4. Mix the meal replacement powder base with the sweetener evenly, and then sterilize and package to obtain the finished product.

6. The method according to claim 5, characterized in that, The composite mineralizer is added slowly or in batches, while maintaining the pH of the system within the range of 6.8-7.2 during the addition process.

7. The method according to claim 5, characterized in that, The low-temperature drying temperature is 45-55℃, and the material is dried until the moisture content is below 8%.

8. The method according to claim 5, characterized in that, The conditions for high-speed shear homogenization are: homogenization at 8000-12000 rpm for 3-5 minutes at 50-60℃; the inlet air temperature for spray drying is 160-180℃, and the outlet air temperature is 75-85℃.