Protein beverage for tonifying qi, nourishing yin and reducing blood sugar and preparation method thereof

Abstract

The invention discloses a protein beverage capable of reinforcing qi, nourishing yin and reducing blood sugar and a preparation method thereof, and belongs to the technical field of bean beverages. Compared with the prior art, the protein beverage capable of tonifying qi, nourishing yin and reducing blood sugar takes the soybean protein isolate as a vegetable protein substrate, multiple groups of functional components are fused to realize the cooperation and unification of tonifying qi, nourishing yin, reducing blood sugar, regulating metabolism and supplementing nutrition, and the compatibility logic of tonifying and reducing, regulating metabolism, nourishing and strengthening and emphasizing yin protection liquid is followed; aiming at the pathogenesis of deficiency of both qi and yin and dryness-heat retention of diabetes mellitus, an extract concentration technology is combined with a soybean protein isolate carrier, and a traditional Chinese medicine formula and modern nutritional science are fused, so that the heat stability of the beverage is improved, and the acid value increase and the taste deterioration caused by air contact are inhibited.

Description

Technical Field

[0001] This invention relates to the field of legume beverage technology, and in particular to a protein beverage that nourishes qi and yin and lowers blood sugar, and its preparation method. Background Technology

[0002] This Qi-boosting, Yin-nourishing, and blood sugar-lowering protein beverage is a novel functional drink that combines traditional Chinese medicine theory with modern nutrition. Its main function is to supplement protein and specific nutrients to help regulate blood sugar levels, while also nourishing Qi and Yin. This protein beverage is typically based on plant protein or whey protein, combined with ingredients such as buckwheat protein and soy peptides, as well as natural ingredients with antioxidant and blood sugar-lowering effects, such as D-chiroinositol and rutin. Traditional Chinese medicine ingredients such as ginseng, astragalus, and yam are also used in the development of this type of functional beverage to achieve the effects of nourishing Qi and Yin, strengthening the spleen and promoting fluid production, and naturally lowering blood sugar.

[0003] In existing technologies, improving the thermal stability and antioxidant properties of protein beverages is mainly achieved through optimizing production processes and adding functional ingredients. For example, ultra-high temperature instantaneous sterilization technology can be used to quickly and effectively kill microorganisms while retaining key nutrients; functional additives can also be added to improve the stability and antioxidant properties of the beverage, enabling protein beverages to maintain good quality and functionality during processing and storage.

[0004] CN114532544A discloses a sugar-lowering and blood sugar-controlling cereal-fruit peptide solid beverage, prepared from soy protein isolate, bitter melon polypeptide, polydextrose, inulin, oat flour, ginseng fruit powder, white kidney bean extract, xylooligosaccharides, wheat dietary fiber, prickly pear, L-arabinose, sucralose, silicon dioxide, xylitol, and magnesium stearate. The formula of this cereal-fruit peptide solid beverage uses food extracts as the main raw materials, which can enhance nutrition, repair damaged cells, block starch decomposition, and reduce sugar absorption. Furthermore, by utilizing plant-based insulin-like substances with direct blood sugar-lowering effects, it achieves rapid blood sugar reduction and restores blood glucose levels, thereby helping more diabetic patients to break free from drug dependence.

[0005] CN107242422A discloses a plant-based molecular peptide solid beverage that enhances immunity and restores physical strength, and its preparation method. It is prepared from soybean peptides, corn peptides, bitter melon peptides, rice protein isolate, pea protein isolate, soy protein isolate, sucralose, resistant dextrin, and flavoring. It can be used to treat people with low immune function, low liver function, elderly patients, and patients with hypertension, hyperlipidemia, and hyperglycemia, and has the technical effects of improving immunity, lowering blood sugar, and lowering the three highs.

[0006] While the solutions reported in these patent documents are all aimed at achieving blood sugar reduction and control using food extracts as raw materials, they do not address issues such as the thermal stability of protein beverages. Summary of the Invention

[0007] In view of the above-mentioned deficiencies of the prior art, the technical problem to be solved by the present invention is to improve the thermal stability of the Qi-nourishing, Yin-tonifying, and blood sugar-lowering protein beverage, while inhibiting the rate of acid value increase of the protein beverage during accelerated oxidation tests, and preventing the taste from deteriorating due to air contact during actual consumption.

[0008] To achieve the above objectives, the present invention provides a protein beverage that nourishes qi and yin and lowers blood sugar, and a method for preparing the same.

[0009] The preparation method of the Qi-nourishing, Yin-tonifying, and blood sugar-lowering protein beverage is as follows: 1000 parts by weight, consisting of 35-45 parts of soy protein isolate or modified soy protein isolate, 4-6 parts of yam extract, 3-5 parts of astragalus extract, 2-4 parts of kudzu root extract, 2-4 parts of trichosanthes root extract, 4-6 parts of rehmannia root extract, 0.2-1 parts of coptis root extract, 2-4 parts of cornus extract, 4-6 parts of wolfberry fruit powder, 2-4 parts of ophiopogon root extract, 1-2 parts of schisandra fruit extract, 6-10 parts of inulin, 1-2 parts of natural sweetener, 4-6 parts of maltodextrin, 1-2 parts of compound vitamin and mineral powder, with the remainder being water.

[0010] The preparation method of the Qi-boosting, Yin-nourishing, and blood sugar-lowering protein beverage includes the following steps:

[0011] The following ingredients are pulverized and sieved: soy protein isolate or modified soy protein isolate, yam extract, astragalus extract, kudzu root extract, trichosanthes root extract, rehmannia root extract, coptis root extract, cornus fruit extract, wolfberry fruit powder, ophiopogon root extract, schisandra fruit extract, inulin, natural sweetener, maltodextrin, and compound vitamin and mineral powder. The mixture is then mixed with water and homogenized 2-4 times. Water is added to make up the volume, and the mixture is bottled and sterilized at 121°C for 10-20 minutes. After cooling, a protein beverage that nourishes qi and yin and lowers blood sugar is obtained.

[0012] The sieving process involves passing the material through a 20-30 mesh sieve.

[0013] The natural sweetener is one or more of mogroside and erythritol.

[0014] The modified soy protein isolate is prepared as follows, in parts by weight:

[0015] (1) Add 35-45 parts of soy protein isolate to 450-550 parts of ethanol aqueous solution and stir for 0.5-1.5 hours. Add 8-12 parts of gallic acid and continue stirring for 0.5-1.5 hours. After centrifugation for 10-20 minutes, take the upper layer solution to obtain soy protein isolate complex solution.

[0016] (2) Add 75-85 parts xanthan gum to 550-650 parts water and stir at 65-75℃ for 0.5-1 hour. Cool to room temperature and stir for 0.5-1.5 hours. Add citric acid aqueous solution to adjust the pH value to acidic and stir for 0.5-1 hour. Filter to prepare xanthan gum solution.

[0017] (3) Add the soy protein isolate composite solution dropwise to 1400-1600 parts of water and combine them by electrostatic deposition. Stir continuously during the dropwise addition. After the dropwise addition is completed, concentrate and dry at 40-50℃ to remove ethanol. Add 550-650 parts of xanthan gum solution and stir for 0.5-1.5 hours. Concentrate and dry to obtain modified soy protein isolate.

[0018] In step (1), the ethanol aqueous solution is a 70-80 wt% ethanol aqueous solution.

[0019] In step (2), adjusting the pH value to acidic means adjusting the pH value to 3.6-4.2.

[0020] The dropping rate in step (3) is 0.3-0.4 mL / s.

[0021] This invention relates to a Qi-boosting, Yin-nourishing, and blood sugar-lowering protein beverage. It uses soy protein isolate as the plant protein base to provide basic nutritional support, while integrating multiple functional ingredients to achieve a synergistic effect of boosting Qi, nourishing Yin, lowering blood sugar, regulating metabolism, and supplementing nutrition. It contains yam extract, astragalus extract, kudzu root extract, trichosanthes root extract, rehmannia root extract, and coptis root extract, which work together to lower blood sugar and regulate metabolism. Specifically, the combination of astragalus and yam invigorates Qi and strengthens the kidneys, the combination of rehmannia and coptis clears stomach heat, and the combination of kudzu root and trichosanthes root synergistically lowers blood sugar. The addition of cornus extract, wolfberry fruit powder, ophiopogon root extract, and schisandra extract works together to nourish Yin and strengthen the kidneys. The combination of cornus and wolfberry tonifies the kidneys and replenishes essence, while ophiopogon and schisandra strengthen Yin nourishment and astringency, eliminating the three types of purgation that damage Yin, thus achieving kidney tonification and foundation strengthening. The addition of inulin, natural sweeteners, maltodextrin, and compound vitamin and mineral powder improves the taste, while maltodextrin and compound vitamin and mineral powder enhance nutrition and stability. The Qi-nourishing, Yin-tonifying, and blood sugar-lowering protein beverage of this invention takes "the integration of the three classics and the fusion of ancient and modern" as its core concept. It follows the overall formula logic of "combining tonification (Astragalus membranaceus) and purgation (Coptis chinensis) to regulate metabolism, and emphasizing nourishment (Rehmannia glutinosa) and consolidation (Schisandra chinensis) to protect Yin fluids." The entire formula targets the core pathogenesis of diabetes, which is "deficiency of both Qi and Yin as the root cause and internal dryness and heat as the manifestation." By combining extract concentration technology with soy protein isolate carrier, it combines the wisdom of traditional Chinese medicine formulation with modern nutritional science to achieve an auxiliary conditioning effect that combines treatment and nourishment.

[0022] The beneficial effects of this invention are:

[0023] 1. Compared with the prior art, the Qi-boosting, Yin-nourishing, and blood sugar-lowering protein beverage of the present invention uses soy protein isolate as the plant protein base to provide basic nutritional support, while integrating multiple functional ingredients to achieve the synergistic unity of boosting Qi, nourishing Yin, lowering blood sugar, regulating metabolism, and supplementing nutrition.

[0024] 2. Compared with the existing technology, the Qi-nourishing, Yin-tonifying, and blood sugar-lowering protein beverage of the present invention takes "three meridians in one, ancient and modern integration" as its core concept. It follows the overall formula logic of "tonifying (Astragalus membranaceus) and purging (Coptis chinensis) to regulate metabolism, and nourishing (Rehmannia glutinosa) and consolidating (Schisandra chinensis) to protect Yin fluids". The whole formula targets the core pathogenesis of diabetes "Qi and Yin deficiency as the root and dryness and heat accumulation as the manifestation". By combining extract concentration technology with soy protein isolate carrier, it combines the wisdom of traditional Chinese medicine formula with modern nutritional science to achieve the auxiliary conditioning effect of combining treatment and nourishment.

[0025] 2. The preparation of the Qi-nourishing, Yin-tonifying, and blood sugar-lowering protein beverage of the present invention involves modifying the soy protein isolate carrier, forming a composite dispersion of gallic acid and soy protein isolate in an ethanol aqueous solution, and then combining it with xanthan gum solution by electrostatic deposition to construct a stable spatial structure. This enhances the heat resistance and antioxidant capacity of the protein molecules, ultimately improving the thermal stability of the Qi-nourishing, Yin-tonifying, and blood sugar-lowering protein beverage. At the same time, it inhibits the rate of acid value increase of the protein beverage during accelerated oxidation tests, preventing the taste from deteriorating due to air contact during actual consumption. Detailed Implementation

[0026] The parameters of the specific chemical substances used in the examples are from the following sources:

[0027] Multivitamin and mineral powder: Manufacturer is Guangzhou Wanxinda Biotechnology Co., Ltd., product number 3211.

[0028] The extraction method of yam extract is as follows: Fresh yam (originating from Henan Province) is washed, peeled, and cut into 3mm thick slices. It is then freeze-dried, ground through a 60-mesh sieve, defatted by reflux with 95% ethanol (v / v), and dried to obtain coarse yam powder. The coarse yam powder is then extracted twice with water at a material-to-liquid ratio of 1:20 g / mL, an extraction temperature of 80℃, and an extraction time of 150 minutes. The extracts are combined, centrifuged, and the supernatant is concentrated and dried to obtain yam extract.

[0029] The extraction method of Astragalus membranaceus extract is as follows: Scutellaria baicalensis (originating from Gansu Province) is decocted twice with water, the decoctions are combined, concentrated, the pH value is adjusted to 1.5 with hydrochloric acid, kept at 80℃, allowed to stand, filtered, the precipitate is mixed with water, the pH value is adjusted to neutral with 40wt% sodium hydroxide solution, ethanol is added and stirred to dissolve, filtered, the pH value of the filtrate is adjusted to 1.5 with hydrochloric acid, kept at 60℃, allowed to stand, filtered, the precipitate is washed with 50wt% ethanol until neutral, and dried to obtain Astragalus membranaceus extract.

[0030] The extraction method of kudzu root extract is as follows: Select dried kudzu root (originating from Yunnan Province), remove impurities, wash it clean and crush it into 100-mesh coarse kudzu root powder; extract the coarse kudzu root powder twice with 95wt% ethanol, with a material-to-liquid ratio of 1:10 g / mL, an extraction temperature of 60℃ and an extraction time of 180 minutes, combine the extracts, centrifuge and concentrate and dry the supernatant to obtain kudzu root extract.

[0031] The extraction method of Trichosanthes kirilowii extract is as follows: Trichosanthes kirilowii (originating from Henan Province) after removing pigments and oils was extracted twice with 50wt% methanol, the material-to-liquid ratio was 1:15 g / mL, the extraction temperature was 70℃, and the extraction time was 90 minutes. The extracts were combined and dried to obtain Trichosanthes kirilowii extract.

[0032] The extraction method of Rehmannia glutinosa extract is as follows: Rehmannia glutinosa (originating from Henan Province) is ground through a 40-mesh sieve to obtain crude powder; the crude powder is extracted with water twice, with a material-to-liquid ratio of 1:14 g / mL, an extraction temperature of 70℃, and an extraction time of 120 minutes. The extracts are combined, centrifuged, and the supernatant is concentrated and dried to obtain Rehmannia glutinosa extract.

[0033] The extraction method of Coptis chinensis extract is as follows: Coptis chinensis (produced in Hubei Province) is ground through a 60-mesh sieve, added to 12 times the amount of water, boiled over low heat for 1 hour, and filtered to obtain the first decoction and the residue; the residue after the first water extraction is added back to 12 times the amount of water, boiled over low heat for 1 hour, and filtered to obtain the second decoction; the two decoctions are combined, filtered, centrifuged, and the supernatant is concentrated and dried to obtain Coptis chinensis extract.

[0034] The extraction method of Cornus officinalis extract is as follows: Add dried Cornus officinalis fruit (produced in Shanxi Province) to 6 times the amount of water and decoct for 2 hours. Repeat 3 times, combine the 3 decoctions, filter and concentrate the filtrate to obtain Cornus officinalis extract.

[0035] Goji berry powder: 80 mesh, manufactured by Ningxia Yuanbao Biotechnology Co., Ltd.

[0036] The extraction method of Ophiopogon japonicus extract is as follows: Ophiopogon japonicus (produced in Sichuan Province) is ground through a 40-mesh sieve to obtain coarse powder; the coarse powder is extracted once with 80wt% ethanol, the material-to-liquid ratio is 1:14 g / mL, the extraction temperature is 80℃, and the extraction time is 360 minutes. After centrifugation, the supernatant is concentrated and dried to obtain Ophiopogon japonicus extract.

[0037] The extraction method of Schisandra chinensis extract is as follows: Schisandra chinensis (produced in Hubei Province) is boiled in water to remove the pericarp, the pulp is dried and ground through a 40-mesh sieve to obtain coarse Schisandra chinensis powder; the coarse Schisandra chinensis powder is extracted twice with 95wt% ethanol at a material-to-liquid ratio of 1:10 g / mL, at an extraction temperature of 800℃, and for 120 minutes. The extracts are combined, centrifuged, and the supernatant is concentrated and dried to obtain Schisandra chinensis extract.

[0038] Example 1

[0039] A method for preparing a protein beverage that nourishes qi and yin and lowers blood sugar includes the following steps:

[0040] 40g of modified soy protein isolate, 5g of yam extract, 4g of astragalus extract, 3g of kudzu root extract, 3g of trichosanthes root extract, 5g of rehmannia root extract, 0.5g of coptis root extract, 3g of cornus fruit extract, 5g of wolfberry fruit powder, 3g of ophiopogon root extract, 2g of schisandra fruit extract, 8g of inulin, 1g of mogroside, 1g of erythritol, 5g of maltodextrin, and 2g of compound vitamin and mineral powder were pulverized and passed through a 25-mesh sieve. The mixture was then mixed with 850g of water, homogenized three times at 75℃ and 40MPa, and the volume was adjusted to 1000g. The mixture was then bottled and sterilized at 121℃ for 15 minutes and cooled to obtain a protein beverage that nourishes qi, yin, and lowers blood sugar.

[0041] The modified soy protein isolate is prepared as follows:

[0042] (1) Add 40g of soy protein isolate to 500g of 75wt% ethanol aqueous solution and stir for 1 hour. Add 10g of gallic acid and continue stirring for 1 hour. After centrifugation for 15 minutes, take the upper layer solution to obtain soy protein isolate complex solution.

[0043] (2) Add 80g xanthan gum to 600g water and stir at 70℃ for 0.5 hours. Cool to room temperature and stir for 1 hour. Add 6wt% citric acid aqueous solution to adjust the pH value to 4.0 and stir for 0.5 hours. Filter to prepare xanthan gum solution.

[0044] (3) The soy protein isolate composite solution was added to 1500g of water at a dropping rate of 0.3mL / s and combined by electrostatic deposition. The mixture was stirred continuously during the dropping process. After the dropping was completed, the mixture was concentrated and dried at 45℃ to remove the ethanol. 600g of xanthan gum solution was added and stirred for 1 hour. The mixture was then concentrated and dried to obtain modified soy protein isolate.

[0045] Example 2

[0046] A method for preparing a protein beverage that nourishes qi and yin and lowers blood sugar includes the following steps:

[0047] 40g of soy protein isolate, 5g of yam extract, 4g of astragalus extract, 3g of kudzu root extract, 3g of trichosanthes root extract, 5g of rehmannia root extract, 0.5g of coptis root extract, 3g of cornus fruit extract, 5g of wolfberry fruit powder, 3g of ophiopogon root extract, 2g of schisandra fruit extract, 8g of inulin, 1g of mogroside, 1g of erythritol, 5g of maltodextrin, and 2g of compound vitamin and mineral powder were pulverized and passed through a 25-mesh sieve. The mixture was then mixed with 850g of water, homogenized three times at 75℃ and 40MPa, and the volume was adjusted to 1000g. The mixture was then bottled and sterilized at 121℃ for 15 minutes. After cooling, a protein beverage that nourishes qi and yin and lowers blood sugar was obtained.

[0048] Example 3

[0049] A method for preparing a protein beverage that nourishes qi and yin and lowers blood sugar includes the following steps:

[0050] 40g of modified soy protein isolate, 5g of yam extract, 4g of astragalus extract, 3g of kudzu root extract, 3g of trichosanthes root extract, 5g of rehmannia root extract, 0.5g of coptis root extract, 3g of cornus fruit extract, 5g of wolfberry fruit powder, 3g of ophiopogon root extract, 2g of schisandra fruit extract, 8g of inulin, 1g of mogroside, 1g of erythritol, 5g of maltodextrin, and 2g of compound vitamin and mineral powder were pulverized and passed through a 25-mesh sieve. The mixture was then mixed with 850g of water, homogenized three times at 75℃ and 40MPa, and the volume was adjusted to 1000g. The mixture was then bottled and sterilized at 121℃ for 15 minutes and cooled to obtain a protein beverage that nourishes qi, yin, and lowers blood sugar.

[0051] The modified soy protein isolate is prepared as follows:

[0052] (1) Add 40g of soy protein isolate to 500g of 75wt% ethanol aqueous solution and stir for 1 hour to obtain soy protein isolate solution;

[0053] (2) Add 80g xanthan gum to 600g water and stir at 70℃ for 0.5 hours. Cool to room temperature and stir for 1 hour. Add 6wt% citric acid aqueous solution to adjust the pH value to 4.0 and stir for 0.5 hours. Filter to prepare xanthan gum solution.

[0054] (3) The soy protein isolate solution was added to 1500g of water at a rate of 0.3mL / s and combined by electrostatic deposition. The mixture was stirred continuously during the addition process. After the addition was completed, the mixture was concentrated and dried at 45℃ to remove the ethanol. 600g of xanthan gum solution was added and stirred for 1 hour. The mixture was then concentrated and dried to obtain the modified soy protein isolate.

[0055] Example 4

[0056] A method for preparing a protein beverage that nourishes qi and yin and lowers blood sugar includes the following steps:

[0057] 40g of modified soy protein isolate, 5g of yam extract, 4g of astragalus extract, 3g of kudzu root extract, 3g of trichosanthes root extract, 5g of rehmannia root extract, 0.5g of coptis root extract, 3g of cornus fruit extract, 5g of wolfberry fruit powder, 3g of ophiopogon root extract, 2g of schisandra fruit extract, 8g of inulin, 1g of mogroside, 1g of erythritol, 5g of maltodextrin, and 2g of compound vitamin and mineral powder were pulverized and passed through a 25-mesh sieve. The mixture was then mixed with 850g of water, homogenized three times at 75℃ and 40MPa, and the volume was adjusted to 1000g. The mixture was then bottled and sterilized at 121℃ for 15 minutes and cooled to obtain a protein beverage that nourishes qi, yin, and lowers blood sugar.

[0058] The modified soy protein isolate is prepared as follows:

[0059] (1) Add 40g of soy protein isolate to 500g of 75wt% ethanol aqueous solution and stir for 1 hour. Add 10g of resveratrol and continue stirring for 1 hour. After centrifugation for 15 minutes, take the upper layer solution to obtain soy protein isolate complex solution.

[0060] (2) Add 80g xanthan gum to 600g water and stir at 70℃ for 0.5 hours. Cool to room temperature and stir for 1 hour. Add 6wt% citric acid aqueous solution to adjust the pH value to 4.0 and stir for 0.5 hours. Filter to prepare xanthan gum solution.

[0061] (3) The soy protein isolate composite solution was added to 1500g of water at a dropping rate of 0.3mL / s and combined by electrostatic deposition. The mixture was stirred continuously during the dropping process. After the dropping was completed, the mixture was concentrated and dried at 45℃ to remove the ethanol. 600g of xanthan gum solution was added and stirred for 1 hour. The mixture was then concentrated and dried to obtain modified soy protein isolate.

[0062] Example 5

[0063] A method for preparing a protein beverage that nourishes qi and yin and lowers blood sugar includes the following steps:

[0064] 40g of modified soy protein isolate, 5g of yam extract, 4g of astragalus extract, 3g of kudzu root extract, 3g of trichosanthes root extract, 5g of rehmannia root extract, 0.5g of coptis root extract, 3g of cornus fruit extract, 5g of wolfberry fruit powder, 3g of ophiopogon root extract, 2g of schisandra fruit extract, 8g of inulin, 1g of mogroside, 1g of erythritol, 5g of maltodextrin, and 2g of compound vitamin and mineral powder were pulverized and passed through a 25-mesh sieve. The mixture was then mixed with 850g of water, homogenized three times at 75℃ and 40MPa, and the volume was adjusted to 1000g. The mixture was then bottled and sterilized at 121℃ for 15 minutes and cooled to obtain a protein beverage that nourishes qi, yin, and lowers blood sugar.

[0065] The modified soy protein isolate is prepared as follows:

[0066] (1) Add 40g of soy protein isolate to 500g of 75wt% ethanol aqueous solution and stir for 1 hour. Add 10g of eugenol and continue stirring for 1 hour. After centrifugation for 15 minutes, take the upper layer solution to obtain soy protein isolate complex solution.

[0067] (2) Add 80g xanthan gum to 600g water and stir at 70℃ for 0.5 hours. Cool to room temperature and stir for 1 hour. Add 6wt% citric acid aqueous solution to adjust the pH value to 4.0 and stir for 0.5 hours. Filter to prepare xanthan gum solution.

[0068] (3) The soy protein isolate composite solution was added to 1500g of water at a dropping rate of 0.3mL / s and combined by electrostatic deposition. The mixture was stirred continuously during the dropping process. After the dropping was completed, the mixture was concentrated and dried at 45℃ to remove the ethanol. 600g of xanthan gum solution was added and stirred for 1 hour. The mixture was then concentrated and dried to obtain modified soy protein isolate.

[0069] Test Example 1

[0070] 10 mL of the Qi-nourishing, Yin-tonifying, and blood sugar-lowering protein beverage prepared according to the methods in Examples 1-5 was added to centrifuge tubes as test samples. Each sample was heated at 60℃ for 30 minutes, and then cooled to room temperature to obtain test samples. Three sets of samples were prepared for each example. The weight of the centrifuge tubes was recorded as m before testing. The test samples of each example were added to centrifuge cups and their weights were recorded as m1. After heating, the centrifuge tubes of the test samples were placed in a centrifuge and centrifuged at 2500 r / min for 15 minutes. The supernatant was poured out, and the weight of the centrifuge tubes of each example was recorded as m2. The centrifugal sedimentation rate was calculated as (m2-m) / (m1-m)×100%. The average values ​​of the data were taken and summarized in Table 1.

[0071] Table 1

[0072] Example 1 Example 2 Example 3 Example 4 Example 5 Centrifugal sedimentation rate 0.31% 0.52% 0.44% 0.36% 0.39%

[0073] The differences in centrifugal sedimentation rates in Examples 1-5 of this invention stem from the different preparation processes of the modified soy protein isolate. In Example 1, the modified soy protein isolate forms a stable composite dispersion system with gallic acid in an ethanol-water solution. This system is then tightly bound to xanthan gum via electrostatic deposition, constructing a more stable spatial structure. This significantly reduces hydrophobic interactions between protein molecules under high-temperature conditions and decreases Maillard reactions with soluble solids, thus improving thermal stability. In Example 2, unmodified soy protein isolate was heated to 60°C for 30 minutes. The protein denatured easily, leading to the exposure of hydrophobic groups, and the hydrophobic effect increased with increasing temperature. Simultaneously, Maillard reactions occurred with soluble solids in the beverage, intensifying protein aggregation and resulting in the highest centrifugal sedimentation rate. In Example 3, the modified soy protein isolate did not contain gallic acid; it was only treated with ethanol and bound to xanthan gum. Due to the lack of specific modification of the soy protein isolate molecular structure by gallic acid, the interaction between the protein and xanthan gum could not be further enhanced. This made it difficult to effectively prevent the exposure of hydrophobic groups and intermolecular aggregation at high temperatures, resulting in a low inhibitory effect on protein denaturation and aggregation. Examples 4-5, based on Example 1, replaced gallic acid with resveratrol and eugenol respectively. Although they could also reduce the exposure and aggregation of hydrophobic groups at high temperatures through interaction with soy protein isolate, the binding strength of resveratrol and eugenol with soy protein isolate and their stabilizing effect on the protein's spatial structure were weaker than those of gallic acid. The hydrogen bonds and other interactions formed were also weaker, and the overall centrifugal sedimentation rate was higher than that of Example 1, indicating the difference in the effects of different modification treatments on improving the thermal stability of protein beverages.

[0074] Test Example 2

[0075] Take 10 mL of the Qi-nourishing, Yin-tonifying, and blood sugar-lowering protein beverage prepared according to the methods in Examples 1-5 as the test samples. Add 30 mL of a chloroform / methanol mixture and stir for 10 minutes. The mass ratio of chloroform to methanol is 1:2. Then add another 30 mL of chloroform and continue magnetic stirring for 5 minutes. Finally, add 10 mL of water and stir for 5 minutes to obtain a mixed solution. Transfer the mixed solution to a centrifuge tube and centrifuge at 4000 r / min for 5 minutes to separate the layers. Take 5 mL of the lower chloroform layer, dry it at 105℃ for 1 hour, and cool it to room temperature to obtain the oil samples corresponding to Examples 1-5. Determine the acid value of the oil by hot ethanol indicator titration. Perform the determination in parallel 5 times. Set up 3 groups of samples for each example. Take the average value of the data and summarize it as shown in Table 2.

[0076] Table 2

[0077] Example 1 Example 2 Example 3 Example 4 Example 5 Acid value (mg / g) 0.56 0.80 0.77 0.68 0.73

[0078] Example 2 uses unmodified soy protein isolate, where lipids are easily attacked by free radicals and undergo oxidative decomposition, producing a large amount of free fatty acids, leading to an increased acid value. Example 3 uses modified soy protein isolate that only binds to xanthan gum, lacking targeted antioxidant components to block the lipid oxidation chain reaction, resulting in low lipid antioxidant capacity. Example 1 improves the modification of soy protein isolate with gallic acid and xanthan gum. The added gallic acid forms a stable complex with the hydrophobic region of soy protein isolate, reducing the protein's promoting effect on lipid oxidation. It can also quench free radicals by providing hydrogen atoms, inhibiting the amplification of the oxidation chain reaction and inhibiting the decomposition of lipids into free fatty acids, resulting in high antioxidant capacity and lower acid value. Examples 4-5 replace gallic acid in Example 1 with resveratrol and eugenol, respectively. Although both have certain antioxidant capacity, the phenolic hydroxyl activity of resveratrol is easily affected by temperature and decreases, while the volatility of eugenol results in a high loss rate during processing.

[0079] The preferred embodiments of the present invention have been described in detail above. It should be understood that those skilled in the art can make numerous modifications and variations based on the concept of the present invention without creative effort. Therefore, all technical solutions that can be obtained by those skilled in the art based on the concept of the present invention through logical analysis, reasoning, or limited experimentation on the basis of existing technology should be within the scope of protection defined by the claims.

Claims

1. A method for preparing a protein beverage that invigorates qi, nourishes yin, and lowers blood sugar, characterized in that: The total weight of 1000 parts is prepared by mixing 35-45 parts of soy protein isolate or modified soy protein isolate, 4-6 parts of yam extract, 3-5 parts of astragalus extract, 2-4 parts of kudzu root extract, 2-4 parts of trichosanthes root extract, 4-6 parts of rehmannia root extract, 0.2-1 parts of coptis extract, 2-4 parts of cornus extract, 4-6 parts of wolfberry fruit powder, 2-4 parts of ophiopogon root extract, 1-2 parts of schisandra fruit extract, 6-10 parts of inulin, 1-2 parts of natural sweetener, 4-6 parts of maltodextrin, 1-2 parts of compound vitamin and mineral powder, with the remainder being water. The modified soy protein isolate was prepared from soy protein isolate, gallic acid, and xanthan gum.

2. The preparation method of the Qi-nourishing, Yin-tonifying, and blood sugar-lowering protein beverage as described in claim 1, characterized in that, Includes the following steps: The following ingredients are pulverized and sieved: soy protein isolate or modified soy protein isolate, yam extract, astragalus extract, kudzu root extract, trichosanthes root extract, rehmannia root extract, coptis root extract, cornus fruit extract, wolfberry fruit powder, ophiopogon root extract, schisandra fruit extract, inulin, natural sweetener, maltodextrin, and compound vitamin and mineral powder. The mixture is then mixed with water and homogenized 2-4 times. Water is added to make up the volume, and the mixture is bottled and sterilized at 121°C for 10-20 minutes. After cooling, a protein beverage that nourishes qi and yin and lowers blood sugar is obtained.

3. The preparation method of the Qi-nourishing, Yin-tonifying, and blood sugar-lowering protein beverage as described in claim 2, characterized in that, The sieving process involves passing the material through a 20-30 mesh sieve.

4. The preparation method of the Qi-nourishing, Yin-tonifying, and blood sugar-lowering protein beverage as described in claim 1, characterized in that, The natural sweetener is one or more of mogroside and erythritol.

5. The preparation method of the Qi-nourishing, Yin-tonifying, and blood sugar-lowering protein beverage as described in claim 1 or 2, characterized in that, The modified soy protein isolate is prepared as follows, in parts by weight: (1) Add 35-45 parts of soy protein isolate to 450-550 parts of ethanol aqueous solution and stir for 0.5-1.5 hours. Add 8-12 parts of gallic acid and continue stirring for 0.5-1.5 hours. After centrifugation for 10-20 minutes, take the upper layer solution to obtain soy protein isolate complex solution. (2) Add 75-85 parts xanthan gum to 550-650 parts water and stir at 65-75℃ for 0.5-1 hour. Cool to room temperature and stir for 0.5-1.5 hours. Add citric acid aqueous solution to adjust the pH value to acidic and stir for 0.5-1 hour. Filter to prepare xanthan gum solution. (3) Add the soy protein isolate composite solution dropwise to 1400-1600 parts of water and combine them by electrostatic deposition. Stir continuously during the dropwise addition. After the dropwise addition is completed, concentrate and dry at 40-50℃ to remove ethanol. Add 550-650 parts of xanthan gum solution and stir for 0.5-1.5 hours. Concentrate and dry to obtain modified soy protein isolate.

6. The preparation method of the Qi-nourishing, Yin-tonifying, and blood sugar-lowering protein beverage as described in claim 5, characterized in that, In step (1), the ethanol aqueous solution is a 70-80 wt% ethanol aqueous solution.

7. The preparation method of the Qi-nourishing, Yin-tonifying, and blood sugar-lowering protein beverage as described in claim 5, characterized in that, In step (2), adjusting the pH value to acidic means adjusting the pH value to 3.6-4.

2.

8. The preparation method of the Qi-nourishing, Yin-tonifying, and blood sugar-lowering protein beverage as described in claim 5, characterized in that, The dropping rate in step (3) is 0.3-0.4 mL / s.

9. A protein beverage that invigorates qi, nourishes yin, and lowers blood sugar, characterized in that, Prepared by the method described in any one of claims 1-8.