Muscle-building and qi-tonifying protein powder and preparation method thereof

Abstract

The invention belongs to the technical field of special diet food, and discloses muscle-building and qi-tonifying protein powder and a preparation method thereof, the muscle-building and qi-tonifying protein powder comprises the following components by weight: 75%-80% of a compound protein matrix, 10%-12% of a slow-release carbon-water system, 8%-10% of a medicinal and edible spleen-tonifying composition and 0.5%-2% of a function enhancer; wherein the slow-release carbon water system is composed of low-GI maltodextrin and oat powder, the medicinal and edible spleen-tonifying formula is composed of an astragalus extract, a Chinese yam extract and a white hyacinth bean extract, the compound protein matrix is composed of whey protein, casein and soybean protein isolate, and the function enhancer is composed of BCAA peptide and glutamine. According to the protein powder disclosed by the invention, through a'protein-carbohydrate-spleen-tonifying extract 'ternary synergistic mechanism, while the muscle protein synthesis rate is increased, the incidence rate of spleen deficiency type dyspepsia is remarkably reduced, and the incidence rate of upper respiratory tract infection is reduced.

Description

Technical Field

[0001] This invention relates to the field of special dietary food technology, specifically to a muscle-building and energy-boosting protein powder and its preparation method. Background Technology

[0002] With the increasing awareness of fitness among the general public and the vigorous development of competitive sports, protein supplements are being used more and more widely among athletes. Protein powder, as a convenient and efficient nutritional supplement, primarily functions to provide the body with high-quality protein. By replenishing protein reserves depleted during exercise and promoting the repair and synthesis of muscle fibers, it helps athletes improve muscle mass, enhance athletic performance, and shorten recovery time. For those engaged in high-intensity training, timely protein supplementation is crucial for maintaining nitrogen balance and preventing muscle breakdown.

[0003] However, existing muscle-building protein powders simply pursue protein content, ignoring the "spleen deficiency and impaired transport" state caused by high-intensity exercise (clinically manifested as abdominal distension, diarrhea, and thick, greasy tongue coating), resulting in a decrease in protein absorption rate; in addition, the carbohydrate source is mainly high-GI maltodextrin, which causes drastic fluctuations in insulin and inhibits fat oxidation; furthermore, there is a lack of intervention components for immunosuppression in athletes. Summary of the Invention

[0004] The present invention aims to provide a muscle-building and qi-boosting protein powder and its preparation method. The protein powder, through a synergistic mechanism of "protein-carbohydrate-spleen-strengthening extract", can significantly reduce the incidence of spleen-deficiency type indigestion, increase the protein absorption rate, and reduce the incidence of upper respiratory tract infection while improving the muscle protein synthesis rate.

[0005] To achieve the above objectives, the present invention provides the following technical solution:

[0006] A muscle-building and energy-boosting protein powder, composed of the following components by weight percentage:

[0007] The formula comprises 75%-80% complex protein matrix, 10%-12% slow-release carbohydrate system, 8%-10% medicinal and edible spleen-strengthening formula, and 0.5%-2% functional fortifier; wherein the slow-release carbohydrate system is composed of low-GI maltodextrin and oat flour, the medicinal and edible spleen-strengthening formula is composed of Astragalus membranaceus extract, Dioscorea opposita extract, and Dolichos lablab extract, the complex protein matrix is ​​composed of whey protein, casein, and soy protein isolate, and the functional fortifier is composed of BCAA peptide and glutamine.

[0008] Furthermore, the mass ratio of low-GI maltodextrin to oat flour is 7:3, the mass ratio of astragalus extract, yam extract, and white hyacinth bean extract is 5:8:3, the mass ratio of whey protein, casein, and soy protein isolate is 6:2:2, and the functional fortifier is BCAA peptide to glutamine in a mass ratio of 1:1.

[0009] Furthermore, the protein powder has a protein content ≥75g / 100g; and the astragalus extract has an astragalus polysaccharide content ≥1.2mg / g, the yam extract has an allantoin content ≥0.8mg / g, and the white hyacinth bean extract has a total white hyacinth bean saponin content ≥0.5mg / g.

[0010] Furthermore, the protein powder formulation is in powder form, with a particle size distribution D90≤150μm, an angle of repose≤35°, and a sedimentation rate ≤3% after reconstitution.

[0011] A method for preparing the muscle-building and energy-boosting protein powder as described above includes the following steps:

[0012] S1. Dry mix the complex protein matrix with the slow-release carbohydrate system;

[0013] S2. Add functional enhancers and a spleen-strengthening formula derived from both food and medicine, and process using fluidized bed embedding technology for 5-7 minutes;

[0014] S3. Vacuum dry to moisture content ≤5%, then packaged with nitrogen.

[0015] Furthermore, the preparation process of the Astragalus extract is as follows: the root of Astragalus membranaceus is pulverized to 80-100 mesh, extracted multiple times with 10-15 times the amount of water at 75-85℃, the filtrates are combined and precipitated with 50% ethanol, the supernatant is concentrated and spray-dried to obtain the extract.

[0016] Furthermore, the preparation process of the Astragalus extract is as follows: the washed yam is cut into slices, dried and pulverized to 80-100 mesh, the yam powder is mixed with water in a ratio of 1:10-1:15, enzymatically hydrolyzed by β-amylase at 40-45℃ for 1 hour, concentrated by ultrafiltration, and freeze-dried to obtain the extract.

[0017] Further, the preparation process of the white hyacinth bean extract is as follows: white hyacinth beans are selected, washed, dried to a moisture content of ≤10%, and pulverized to 80-100 mesh; extracted multiple times by reflux with 10-12 times the amount of 60% ethanol, the filtrates are combined, and the ethanol is recovered under reduced pressure until there is no alcohol odor; the extract is purified by AB-8 macroporous resin, first washed with 4 BV of deionized water to remove impurities, then eluted with 4 BV of 70% ethanol to remove saponins, and the alcohol eluent is collected; after rotary evaporation and concentration, ultrafiltration at -50 kDa is performed to remove macromolecular proteins and residual allergens, and the retentate is then freeze-dried under vacuum to obtain the white hyacinth bean extract.

[0018] The beneficial effects of the technical solution are:

[0019] This invention's protein powder utilizes a synergistic "protein-carbohydrate-spleen-tonifying extract" ternary mechanism to increase protein absorption, reduce the incidence of upper respiratory tract infections, and significantly reduce the incidence of spleen-deficiency type indigestion while enhancing muscle protein synthesis. The low-temperature encapsulation process avoids destroying the activity of the active substances in the spleen-tonifying formula, ensuring that the active ingredients can fully exert their original efficacy after entering the body. This increases the retention rate of astragaloside A from 45% in traditional processes to 92%, effectively regulating spleen function and increasing protein absorption. Furthermore, the low-temperature encapsulation process masks bitterness while achieving colon-targeted release. By designing a low-GI carbohydrate system, it significantly slows blood sugar fluctuations, thereby mitigating insulin level fluctuations, promoting fat oxidation and decomposition, and contributing to body fat percentage control. In addition, the synthesis of salivary IgA depends on high-quality proteins, such as BCAA peptides and glutamine, which can provide raw materials for immune cell synthesis. Low-GI maltodextrin and carbohydrates such as oat flour can promote insulin secretion and reduce cortisol levels, thereby indirectly reducing the inhibition of salivary IgA. Functional fortifiers, in combination with complex protein matrices and slow-release carbohydrate systems, can inhibit the decline of salivary IgA and reduce the incidence of upper respiratory tract infections. Detailed Implementation

[0021] In current protein powder technologies, most manufacturers simply pursue increased protein content, often neglecting the unique impact of high-intensity exercise on the human digestive system. After high-intensity exercise, the body is prone to a state of "spleen deficiency and impaired transport," clinically manifested as abdominal distension, diarrhea, and a thick, greasy tongue coating. This state significantly reduces the intestines' ability to digest and absorb protein. Real-world testing data shows that individuals in a state of spleen deficiency have a 37.2% lower protein absorption rate than healthy individuals, resulting in a large amount of protein remaining unutilized.

[0022] Secondly, regarding the choice of carbohydrate sources, most existing muscle-building protein powders primarily use high-GI (glycemic index) maltodextrin (foods with a GI value below 55 are considered low-GI foods). These carbohydrates are rapidly digested and absorbed after entering the body, causing a rapid rise in blood sugar and leading to drastic fluctuations in insulin levels. This significantly inhibits the oxidative breakdown of fat, resulting in a decrease in the proportion of energy supplied by fat during exercise, which is detrimental to body fat percentage control. Long-term use can easily lead to body fat accumulation, contradicting the "muscle gain and fat loss" goals pursued by athletes.

[0023] Furthermore, existing products lack intervention components targeting the weakened immune function of athletes. After high-intensity exercise, the human immune system experiences a temporary state of suppression. Salivary IgA, a crucial indicator of mucosal immunity, can decrease by up to 42% within 24 hours after exercise. This weakens athletes' resistance to pathogens, making them more susceptible to infection and disrupting training programs. Existing muscle-building protein powders only focus on protein and energy supplementation, failing to address the need for immune regulation and thus making it difficult to comprehensively protect the health of athletes.

[0024] Therefore, the present invention provides a muscle-building protein powder that can increase muscle protein synthesis rate while significantly reducing the incidence of spleen-deficiency type indigestion.

[0025] Protein powder consists of the following components by weight percentage:

[0026] It consists of 75%-80% complex protein matrix, 10%-12% slow-release carbohydrate system, 8%-10% medicinal and edible spleen-strengthening formula, and 0.5%-2% functional fortifier. The slow-release carbohydrate system is composed of low-GI maltodextrin and oat flour in a 7:3 mass ratio. The medicinal and edible spleen-strengthening formula is composed of Astragalus membranaceus extract, Dioscorea opposita extract, and Dolichos lablab extract in a 5:8:3 mass ratio. The complex protein matrix is ​​composed of whey protein, casein, and soy protein isolate in a 6:2:2 mass ratio. The functional fortifier is composed of BCAA peptide and glutamine in a 1:1 mass ratio.

[0027] The protein powder has a protein content ≥75g / 100g; and the astragalus extract contains ≥1.2mg / g of astragalus polysaccharides, the yam extract contains ≥0.8mg / g of allantoin, and the white hyacinth bean extract contains ≥0.5mg / g of total white hyacinth bean saponins. The protein powder is in powder form, with a particle size distribution D90 ≤150μm, an angle of repose ≤35°, and a sedimentation rate ≤3% after reconstitution.

[0028] The preparation process of Astragalus extract is as follows: the root of Astragalus membranaceus is pulverized to 80 mesh, extracted twice with 10 times the amount of water at 80℃, the filtrates are combined and precipitated with 50% ethanol, the supernatant is concentrated to a relative density of 1.15 (60℃), and spray dried to obtain the extract.

[0029] The preparation process of Astragalus membranaceus extract is as follows: Washed yam is sliced, dried, and pulverized to 80 mesh. The yam powder is mixed with water at a ratio of 1:10, and then enzymatically hydrolyzed with β-amylase at 45℃ for 1 hour. The mixture is then concentrated by ultrafiltration (molecular weight cutoff 10 kDa) and freeze-dried to obtain the extract. Treatment of yam with β-amylase reduces the amylase inhibition rate by 73%, eliminating bloating factors.

[0030] Establish an HPLC fingerprinting method, specifying:

[0031] The peak area / internal standard peak area ratio of astragaloside A should be ≥0.85; the retention time of the characteristic peak of allantoin from yam should be 12.3±0.5 min; and hyacinthin from white hyacinth bean should have a maximum absorption peak at 210 nm. Qualitative identification of characteristic components (confirming the type and authenticity of the medicinal material) is achieved through retention time and maximum absorption wavelength; quantitative control of key components is achieved through peak area ratio (ensuring the content of effective components meets standards). A standardized quality evaluation method should be established to ensure the stable and controllable quality of Chinese medicinal materials or preparations, providing a guarantee for the consistency of efficacy.

[0032] The preparation process of white hyacinth bean extract is as follows: white hyacinth beans are selected and washed, dried at 40 ℃~45 ℃ until the moisture content is ≤10%, and pulverized to 80~100 mesh; extracted twice with 10~12 times the amount of 60% ethanol, reflux for 1.5 h each time, the filtrates are combined, and the ethanol is recovered under reduced pressure until there is no alcohol odor; the extract is purified by AB-8 macroporous resin, first washed with 4 BV of deionized water to remove impurities, and then eluted with 4 BV of 70% ethanol to remove saponins, and the alcohol eluent is collected; after rotary evaporation and concentration, ultrafiltration at -50 kDa is performed to remove macromolecular proteins and residual allergens, and the retentate is then freeze-dried under vacuum (pre-frozen at -40 ℃ for 4 h → dried at -10 ℃ for 24 h → desorption and drying at 25 ℃ for 6 h) to obtain white hyacinth bean extract, in which the total saponin content of white hyacinth bean is ≥3%.

[0033] Table 1 shows the functional validation data of key components of Astragalus membranaceus extract, Dioscorea opposita extract, and Dolichos lablab extract in the spleen-strengthening formula that is both food and medicine:

[0034] Table 1. Functional validation data of key components

[0035]

[0036] The preparation method of protein powder includes the following steps:

[0037] S1. Prepare hypoallergenic whey protein, casein, and soy protein isolate separately:

[0038] a) Whey protein: The whey concentrate is subjected to -50 kDa ultrafiltration to remove large molecular allergens such as β-lactoglobulin (removal rate >90%), and then further purified by ion exchange chromatography to improve the absorption rate of protein.

[0039] b) Casein: Residual whey protein was removed using a combination of microfiltration defatting, isoelectric point precipitation, and -50 kDa ultrafiltration.

[0040] c) Soy protein isolate: Low-temperature defatted soybean meal is alkali-soluble and acid-precipitated, and then ultrafiltered at -50 kDa to remove sensitizing / anti-nutritional factors such as trypsin inhibitors.

[0041] The three low-allergenic proteins obtained were spray-dried and then proceeded to step S2.

[0042] S2. Dry mix the complex protein matrix with the slow-release carbohydrate system for 15 minutes;

[0043] S3. Add functional enhancers and a spleen-strengthening formula derived from both food and medicine, and process using fluidized bed embedding technology for 5 minutes;

[0044] Detailed operating parameters for fluidized bed embedding technology (i.e., cryogenic embedding process):

[0045] Equipment: Bottom spray fluidized bed coating machine (WBF-2 type, Chongqing Jinggong).

[0046] Material loading: 1 kg per batch of dry-mixed powder.

[0047] Embedding solution formulation (mass percentage):

[0048] Hydroxypropyl methylcellulose (HPMC E5) 6%

[0049] 3% maltodextrin

[0050] 91% purified water

[0051] Total solids content 9%; temperature maintained at 25 ℃ ± 2 ℃, continuous stirring to avoid air bubbles.

[0052] Operating parameters:

[0053] Inlet air temperature: 45 ℃ (actual material temperature ≤38 ℃, ensuring low temperature)

[0054] Air outlet temperature: 35℃ ± 2℃

[0055] Air volume: 80 m³ / h (based on 1 kg of material)

[0056] Atomization pressure: 0.12 MPa

[0057] Peristaltic pump fluid delivery rate: 1.5 mL / min

[0058] Embedding time: 5 min (after all liquid material is sprayed and continues to fluidize for 2 min to solidify)

[0059] Endpoint determination: A complete and continuous microcapsule membrane is formed on the powder surface, the angle of repose decreases by 2° to 3°, and the Karl index is ≤15%.

[0060] After encapsulation, the material continues to cool to room temperature in the fluidized bed.

[0061] S4. Vacuum dry to moisture content ≤5%, then nitrogen-filled packaging.

[0062] Example 1

[0063] 990g of product was prepared using the protein powder preparation method described above:

[0064] The ingredients include 465g whey protein, 155g casein, and 155g soy protein isolate; 77g low-GI maltodextrin and 33g oat flour; 28g astragalus extract (containing ≥2% astragaloside A), 45g yam extract (containing ≥1.5% allantoin), and 17g white hyacinth bean extract (containing ≥3% total saponins); 7.5g BCAA peptide and 7.5g glutamine.

[0065] Example 2

[0066] Animal experiments were conducted on the protein powder prepared in Example 1: A 90-day feeding trial in rats showed that the maximum no-effect level (NOAEL) was >15 g / kg·bw, equivalent to 100 times the recommended human dose, indicating high safety. Feeding rats with spleen deficiency using the protein powder from Example 1 increased the apparent protein digestibility of the rats from 62.3% to 89.7% (p<0.01).

[0067] Example 3

[0068] The protein powder prepared in Example 1 was clinically validated: a randomized, double-blind trial was conducted on 120 fitness enthusiasts (experimental group: protein powder of this invention; control group: commercially available whey protein). After 12 weeks:

[0069] Lean body mass gain: 4.7 kg in the experimental group vs. 3.1 kg in the control group (p<0.05);

[0070] Decreased spleen deficiency symptom scores: experimental group -5.2 points vs. control group -1.8 points;

[0071] Incidence of upper respiratory tract infection: 8.3% in the experimental group vs. 27.5% in the control group;

[0072] It reduced the area under the blood glucose curve (AUC) by 28% compared to the control group (n=20).

[0073] In summary, the protein powder of this invention, through a synergistic mechanism of "protein-carbohydrate-spleen-tonifying extract," increases protein absorption rate, reduces the incidence of upper respiratory tract infections, and significantly reduces the incidence of spleen-deficiency type indigestion while improving muscle protein synthesis rate. The low-temperature encapsulation process avoids the destruction of the active substances in the spleen-tonifying formula, ensuring that the active ingredients can fully exert their original efficacy after entering the body. This increases the retention rate of astragaloside A from 45% in traditional processes to 92%, effectively regulating spleen function and increasing protein absorption rate. Furthermore, the low-temperature encapsulation process masks bitterness while achieving colon-targeted release. By designing a low-GI carbohydrate system, it significantly slows down blood sugar fluctuations, thereby mitigating insulin level fluctuations and promoting fat oxidation and decomposition, which is beneficial for controlling body fat percentage. In addition, the synthesis of salivary IgA depends on high-quality proteins, such as BCAA peptides and glutamine, which can provide raw materials for immune cell synthesis. Low-GI maltodextrin and carbohydrates such as oat flour can promote insulin secretion and reduce cortisol levels, thereby indirectly reducing the inhibition of salivary IgA. Functional fortifiers, in combination with complex protein matrices and slow-release carbohydrate systems, can inhibit the decline of salivary IgA and reduce the incidence of upper respiratory tract infections.

[0074] The above descriptions are merely embodiments of the present invention, and common knowledge regarding specific technical solutions or characteristics is not elaborated upon here. It should be noted that those skilled in the art can make various modifications and improvements without departing from the technical solutions of the present invention, and these should also be considered within the scope of protection of the present invention. These modifications and improvements will not affect the effectiveness of the implementation of the present invention or the practicality of the patent. The scope of protection claimed in this application should be determined by the content of its claims, and the specific embodiments described in the specification can be used to interpret the content of the claims.

Claims

1. A muscle-building and energy-boosting protein powder, characterized in that, It consists of the following components by weight percentage: The formula comprises 75%-80% complex protein matrix, 10%-12% slow-release carbohydrate system, 8%-10% medicinal and edible spleen-strengthening formula, and 0.5%-2% functional fortifier; wherein the slow-release carbohydrate system is composed of low-GI maltodextrin and oat flour, the medicinal and edible spleen-strengthening formula is composed of Astragalus membranaceus extract, Dioscorea opposita extract, and Dolichos lablab extract, the complex protein matrix is ​​composed of whey protein, casein, and soy protein isolate, and the functional fortifier is composed of BCAA peptide and glutamine.

2. The muscle-building and energy-boosting protein powder according to claim 1, characterized in that: The mass ratio of low-GI maltodextrin to oat flour is 7:3; the mass ratio of Astragalus membranaceus extract, Dioscorea opposita extract, and Dolichos lablab extract is 5:8:3; the mass ratio of whey protein, casein, and soy protein isolate is 6:2:2; and the functional fortifier is BCAA peptide with a mass ratio of 1:1 to glutamine.

3. The muscle-building and energy-boosting protein powder according to claim 1, characterized in that: The protein powder has a protein content of ≥75g / 100g; and the astragalus extract has an astragalus polysaccharide content of ≥1.2mg / g, the yam extract has an allantoin content of ≥0.8mg / g, and the white hyacinth bean extract has a total white hyacinth bean saponin content of ≥0.5mg / g.

4. The muscle-building and energy-boosting protein powder according to claim 1, characterized in that: The protein powder is in powder form, with a particle size distribution D90≤150μm, an angle of repose≤35°, and a sedimentation rate ≤3% after reconstitution.

5. A method for preparing a muscle-building and energy-boosting protein powder as described in any one of claims 1 to 4, characterized in that, Includes the following steps: S1. Dry mix the complex protein matrix with the slow-release carbohydrate system; S2. Add functional enhancers and a spleen-strengthening formula derived from both food and medicine, and process using fluidized bed embedding technology for 5-7 minutes; S3. Vacuum dry to moisture content ≤5%, then packaged with nitrogen.

6. The method for preparing a muscle-building and energy-boosting protein powder according to claim 5, characterized in that: The preparation process of the Astragalus extract is as follows: the root of Astragalus membranaceus is pulverized to 80-100 mesh, extracted multiple times with 10-15 times the amount of water at 75-85℃, the filtrates are combined and precipitated with 50% ethanol, the supernatant is concentrated and spray-dried to obtain the extract.

7. The method for preparing a muscle-building and energy-boosting protein powder according to claim 5, characterized in that: The preparation process of the Astragalus extract is as follows: the washed yam is cut into slices, dried and pulverized to 80-100 mesh, the yam powder is mixed with water in a ratio of 1:10-1:15, enzymatically hydrolyzed by β-amylase at 40-45℃ for 1 hour, concentrated by ultrafiltration, and freeze-dried to obtain the extract.

8. The method for preparing a muscle-building and energy-boosting protein powder according to claim 5, characterized in that: The preparation process of the white hyacinth bean extract is as follows: white hyacinth beans are selected, washed, dried to a moisture content of ≤10%, and pulverized to 80-100 mesh; extracted multiple times by reflux with 10-12 times the amount of 60% ethanol, the filtrates are combined, and the ethanol is recovered under reduced pressure until there is no alcohol odor; the extract is purified by AB-8 macroporous resin, first washed with 4 BV of deionized water to remove impurities, then eluted with 4 BV of 70% ethanol to remove saponins, and the alcohol eluent is collected; after rotary evaporation and concentration, ultrafiltration at -50 kDa is performed to remove macromolecular proteins and residual allergens, and the retentate is then freeze-dried under vacuum to obtain the white hyacinth bean extract.

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