High-fiber double-protein milk shake and preparation method thereof

Abstract

The invention provides high-fiber double-protein milk shake and a preparation method thereof, and belongs to the technical field of food processing. The milk shake comprises skim milk powder, pea protein, resistant starch, resistant dextrin, rapeseed oil, erythritol, stevioside and a specifically compounded stabilizer system. The core of the preparation method is that the resistant starch is pretreated, preferably, heat treatment is performed at 120-140 DEG C for 2-5 minutes, and then high-speed shearing is performed. The modification treatment can obviously improve the compatibility of the resistant starch in the system, so that the problems of fat floating, particle flocculation and layering in the product storage process are effectively solved under the condition of not depending on a large amount of colloids. The milk shake prepared by the preparation method disclosed by the invention has excellent stability (low TSI index), fine and smooth taste (small average particle size) and good flavor, and unification of high-fiber and double-protein nutrition and excellent sensory quality is realized.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and more specifically, to a high-fiber dual-protein milkshake and its preparation method. Background Technology

[0002] As a popular beverage, milkshakes are increasingly focusing on health and functionality in their market development. Currently, patented technologies and research and development related to milkshakes mainly concentrate on the application of functional ingredients and the optimization of production processes. For example, existing technologies commonly enhance the nutritional properties of products by adding vitamins, minerals, or specific dietary fibers, or improve production efficiency and product shelf life by modifying process parameters such as homogenization and sterilization.

[0003] However, behind these technological advancements, ensuring excellent sensory quality and long-term stability while enhancing product functionality remains a significant challenge. In particular, for high-fiber, high-protein smoothies, the physicochemical properties of the basic ingredients play a decisive role in the final product's taste, consistency, and system stability. A common approach in existing technologies involves directly mixing resistant starch and other ingredients with water, subjecting this mixture to high-speed shearing, and then mixing it with main ingredients such as pea protein, skim milk powder, resistant dextrin, and sweeteners. This mixture is then combined with an excipient solution consisting of colloids and stabilizers such as microcrystalline cellulose, sodium carboxymethyl cellulose, and gellan gum, followed by homogenization, UHT sterilization, and filling. While this approach can produce basic high-fiber, dual-protein smoothies, it has revealed numerous drawbacks in practical applications.

[0004] Because resistant starch and other raw materials, if added directly without special processing, exhibit poor compatibility and stability in complex liquid systems, they are prone to causing phenomena such as fat floating, particle flocculation, or sedimentation and stratification during product storage. To overcome these stability issues, existing technologies often tend to increase the amount of stabilizers such as colloids. However, while this method improves stability to some extent, it may negatively impact the product's taste, such as producing excessive stickiness or an unpleasant gelatinous texture, and contradicts the trend towards healthier foods that prioritize clean labels and reduce additive use. Therefore, in the field of high-fiber dual-protein smoothies, existing technologies face the main technical challenges of balancing product stability and taste, and over-reliance on additives to maintain system stability.

[0005] In summary, existing technologies still have significant room for improvement in the research and modification of basic raw materials for milkshakes, especially high-fiber dual-protein milkshakes. The industry urgently needs a technical solution that can improve the compatibility and stability of raw materials within a system through physical modification and other means, thereby achieving excellent stability and a good taste without significantly increasing or even decreasing the amount of colloid used. Summary of the Invention

[0006] In view of this, the present invention proposes a high-fiber dual-protein milkshake and its preparation method to solve the problems existing in the prior art.

[0007] To achieve the above objectives, this invention proposes a high-fiber dual-protein smoothie, which, based on the total weight of the smoothie solids, comprises the following components: Skim milk powder 7.0-9.0%, pea protein 1.5-3.0%, resistant starch 1.5-3.0%, resistant dextrin 2.0-3.0%, rapeseed oil 1.5-3.0%, erythritol 0.06-0.19%, steviol glycosides 0.01-0.03%, gellan gum 0.03-0.10%, microcrystalline cellulose 0.05-0.15%, sodium carboxymethyl cellulose 0.05-0.15%, potassium citrate 0.5-1.0%, tricalcium phosphate 0.1-0.4%, sodium hexametaphosphate 0.1-0.3%.

[0008] Furthermore, based on the total weight of the milkshake solids, it includes the following components: The ingredients are: skim milk powder 8.0%, pea protein 2.0%, resistant starch 2.0%, resistant dextrin 2.4%, rapeseed oil 2.0%, erythritol 0.125%, steviol glycosides 0.02%, gellan gum 0.05%, microcrystalline cellulose 0.10%, sodium carboxymethyl cellulose 0.10%, potassium citrate 0.70%, tricalcium phosphate 0.25%, and sodium hexametaphosphate 0.20%.

[0009] Furthermore, the resistant starch is heat-treated modified resistant starch, and the modification conditions are treatment at 120-140℃ for 2-5 minutes.

[0010] The present invention also provides a method for preparing the above-described high-fiber dual-protein smoothie, comprising the following steps: a) Pretreatment of resistant starch: Mix resistant starch with water at a mass ratio of 1:(10-20), and shear at a speed of 10000-12000 r / min for 2-5 minutes to obtain starch slurry; b) Preparation of protein solution: Mix pea protein with warm water at 40-50℃ and stir well to obtain protein solution; c) Mixing the main ingredients: Mix skim milk powder, resistant dextrin, erythritol and steviol glycosides evenly, then mix with warm water at 40-50℃, and then combine with the protein solution obtained in step b). Shear at 7000-9000 r / min for 3-6 minutes. d) Mixing excipients and oils: After uniformly mixing gellan gum, microcrystalline cellulose, sodium carboxymethyl cellulose, potassium citrate, tricalcium phosphate and sodium hexametaphosphate, dissolve them in hot water at 85-95℃ and shear at 7000-9000 r / min for 1-3 minutes to obtain an excipient solution; combine this excipient solution with the mixture from step c) and rapeseed oil, and shear at 7000-9000 r / min for 3-6 minutes to obtain a homogenized pre-slurry; e) Homogenization: The pre-homogenized slurry obtained in step d) is homogenized at 65-75℃ with a homogenization pressure of 35-40 MPa. f) Sterilization and filling: The homogenized slurry is sterilized by UHT at a temperature of 136-140℃ for 25-35 seconds, and then aseptically filled.

[0011] Further, in step a), the starch slurry is subjected to heat treatment at a temperature of 120-140°C for 2-5 minutes.

[0012] Furthermore, the heat treatment temperature is 130°C and the time is 3 minutes.

[0013] Furthermore, after the heat treatment and shearing in step a), an aging step is also included: the treated starch slurry is refrigerated at 2-8°C for 12-36 hours.

[0014] Furthermore, the UHT sterilization temperature in step f) is 138±2℃, and the holding time is 30 seconds.

[0015] The present invention also provides a high-fiber dual-protein milkshake prepared by the above method.

[0016] Compared with the prior art, the beneficial effects of the present invention are as follows: This invention fundamentally improves the dispersibility and hydration of resistant starch in complex liquid systems through specific heat treatment modification, enabling it to function as a natural stabilizer. Turbiscan stability test data show that the overall stability index (TSI) of the treated product (sample 3#) decreased from 1.0 in the untreated group (sample 1#) to 0.6 after 12 hours, and the top TSI significantly decreased from 2.2 to 1.5, effectively inhibiting fat buoyancy and system stratification.

[0017] The combination of heat treatment and shearing processes in this invention optimizes the particle size of the milkshake system. Laser particle size analysis shows that the volume-weighted average particle size D[4,3] of the sample treated at 130℃ decreased from 17.9 μm in the untreated group to 13.8 μm, and the large particles (Dx(90)) decreased from 48.3 μm to 30.3 μm, resulting in a more delicate and smooth texture without any gritty or rough feel.

[0018] Because the modification of resistant starch itself improves the stability of the system, the amount of colloids (such as gellan gum) can be optimized to a low level (0.04-0.06%), avoiding the unnatural stickiness caused by excessive colloids. At the same time, by optimizing the addition of erythritol to 0.10-0.15%, it can provide a moderate sweetness and effectively mask the beany or other unpleasant flavors that pea protein may bring, resulting in the highest score in sensory evaluation.

[0019] The present invention also subjectes the modified resistant starch to cold aging treatment, which can further optimize its anti-digestion properties, thereby potentially giving the product a lower glycemic index (GI) and enhancing the product's health functionality. Attached Figure Description

[0020] Figure 1 The backscattered light intensity variation spectrum of sample 1# (untreated resistant starch) shows that the top signal increases significantly over time, indicating that there is obvious fat floating.

[0021] Figure 2 The TSI curve for sample 1# shows that its overall TSI value is relatively high.

[0022] Figure 3 The image shows the backscattered light intensity variation of sample 2# (resistant starch treated at 90℃), indicating that the upward floating phenomenon has been reduced.

[0023] Figure 4 The TSI curve for sample 2# is shown.

[0024] Figure 5 The backscattered light intensity variation spectrum of sample 3# (resistant starch treated at 130℃) shows that its overall signal change is the most gradual and the system is the most homogeneous.

[0025] Figure 6 The TSI curve for sample 3# is shown. Detailed Implementation

[0026] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0027] All raw materials used in this invention are not particularly restricted in their source; they can be purchased from the market or prepared using conventional methods known to those skilled in the art.

[0028] There are no particular restrictions on the purity of any of the raw materials used in this invention. However, this invention preferably uses raw materials of analytical grade or purity commonly used in the field of chemical synthesis.

[0029] This invention provides a high-fiber dual-protein shake and its preparation method. The shake is formulated with a target final product solids content of approximately 16%, and its basic formula is shown in the table below: Table 1. Basic Formula for High-Fiber Dual-Protein Shakes

[0030] Example 1: Control group (unmodified resistant starch) This embodiment uses resistant starch that has not undergone any thermal modification treatment. The detailed preparation steps are as follows, according to the formula in Table 1: ① Take 500g of resistant starch and mix it with water at a mass ratio of 1:15. Then, shear the mixture at a speed of 10000 r / min for 3 minutes to obtain starch slurry.

[0031] ② Mix 500g of pea protein with 6250g of warm water at 45℃ and stir well to obtain a protein solution.

[0032] ③ After thoroughly mixing skim milk powder, resistant dextrin, erythritol, and steviol glycosides, add 7500g of warm water at 45℃ and stir until homogeneous to obtain the main liquid. Mix this main liquid with the protein solution obtained in step ② and shear at 8000 r / min for 5 minutes.

[0033] ④ After thoroughly mixing all excipients (including microcrystalline cellulose, sodium carboxymethyl cellulose, gellan gum, potassium citrate, tricalcium phosphate, sodium hexametaphosphate, etc.), dissolve them in 4000g of hot water at 90℃ and shear at 8000 r / min for 2 minutes to obtain an excipient solution. Mix this excipient solution with the mixture obtained in step ③ and 500g of rapeseed oil, and shear again at 8000 r / min for 5 minutes to obtain a homogenized pre-slurry.

[0034] ⑤ Homogenize the slurry before homogenization, with the homogenization pressure controlled at 38 MPa and the homogenization temperature controlled at 70℃.

[0035] ⑥ The homogenized slurry is sterilized by UHT at a temperature of 138°C for 30 seconds.

[0036] ⑦ Finally, fill the sterilized product into 200ml sterile bottles, seal them, and you will get the finished milkshake.

[0037] The product obtained in this embodiment is labeled "Sample 1#".

[0038] Example 2: Thermal modification treatment of resistant starch This embodiment aims to investigate the impact of different thermal modification treatments of resistant starch on product stability. The preparation process is basically the same as in Example 1, with the key difference being the treatment method for the resistant starch in step ①: Take 500g of resistant starch and mix it with water at a ratio of 1:15. Heat the mixture at 90℃ for 2 hours, and then shear it at 10000 r / min for 3 minutes to obtain the modified starch slurry.

[0039] Subsequent steps ② to ⑦ are completely identical to those in Example 1. The product obtained in this way is labeled "Sample 2#".

[0040] Example 3: Thermal modification treatment of resistant starch This embodiment aims to investigate the impact of different thermal modification treatments of resistant starch on product stability. The preparation process is basically the same as in Example 1, with the key difference being the treatment method for the resistant starch in step ①: Take 500g of resistant starch and mix it with water at a ratio of 1:15. Heat the mixture at 130℃ for 3 minutes, and then shear it at 10000 r / min for 3 minutes to obtain the modified starch slurry.

[0041] Subsequent steps ② to ⑦ are completely identical to those in Example 1. The resulting products are labeled "Sample 3#".

[0042] Stability and particle size characterization To quantitatively evaluate the stability of the products in the three embodiments described above, a TURBISCAN stability analyzer was used for testing. This instrument uses infrared light as the light source and is equipped with transmitted light and backscattered light detectors. The measuring probe scans every 40 μm from the bottom to the top of the sample cell. By monitoring the change in backscattered light intensity over time, it can accurately reflect unstable phenomena such as sample stratification, flocculation, and floating. The Stability Index (TSI) is a comprehensive indicator; at the same time point, the lower the TSI value, the more stable the sample. The results after 12 hours of testing are as follows: Figures 1-6 As shown in Table 2.

[0043] Table 2 Comparison of TURBISCAN stability index (TSI) for different samples (12h)

[0044] The data in Table 2 show that sample #3, treated at 130℃, has the lowest overall TSI and top TSI, indicating that the product has the best storage stability and effectively inhibits fat floating and system stratification.

[0045] Meanwhile, particle size analysis of the three samples was performed using a Malvern 3000 laser particle size analyzer. The experimental parameters were as follows: particle size refractive index 1.520, absorptivity 0.100, dispersant: water, refractive index 1.330. The results are shown in Table 3. Among them, Dx(50) represents the particle size value corresponding to the cumulative volume distribution reaching 50%, that is, the volume of particles smaller than this value in the sample accounts for 50% of the total volume of the sample, and D[4,3] represents the volume-weighted average particle size.

[0046] Table 3. Particle size distribution results of different samples

[0047] As shown in Table 3, the volume-weighted average particle size D[4,3] of sample 3# is the smallest (13.8 μm), and the particle size of the large particles (Dx(90)) is also significantly smaller than that of sample 1#. This indicates that the heat treatment at 130℃ effectively refines the particle size of the system and makes its distribution more concentrated, which helps to improve the taste and sensory delicacy of the product.

[0048] Examples 4-7: Colloidal Compound Optimization This set of examples mainly studies the effects of colloid type and dosage on product viscosity and sensory quality. Based on the formulation and process of Example 3, only the colloid system is changed, as follows: Example 4: Add 0.05% carrageenan and 0.02% gellan gum.

[0049] Example 5: Add 0.02% gellan gum alone.

[0050] Example 6: Add 0.05% gellan gum alone.

[0051] Example 7: Add 0.10% gellan gum alone.

[0052] The viscosity of the products obtained in the above embodiments was measured and sensory evaluated. The sensory evaluation was conducted by a team of trained tasters, using a 9-point scale for liking (1 being extremely disliked and 9 being extremely liked) and viscosity (1 being very thin and 9 being very thick). The results are shown in Table 4.

[0053] Table 4. Effects of different colloidal formulations on product properties

[0054] The results showed that when the amount of gellan gum added reached 0.05% or more (Examples 6 and 7), the product achieved better viscosity and fullness of taste, and the overall appeal remained at a high level. Considering cost and the trend towards clean labels, an addition amount of 0.05% gellan gum was preferred (Example 6).

[0055] Examples 8-12: Sweetener Optimization This set of examples aims to optimize the amount of erythritol added to balance sweetness and flavor. Based on the formulation and process of Example 6, only the amount of erythritol added was changed, setting five gradients, and the results were judged by sensory evaluation, as shown in Table 5.

[0056] Table 5 Sensory evaluation of different erythritol addition amounts

[0057] As shown in Table 5, when the amount of erythritol added is 0.125% (Example 10), the product has a moderate sweetness and can effectively mask the unpleasant flavor that pea protein may bring, thus obtaining the best flavor profile.

[0058] Example 13: Products with potentially low glycemic index characteristics The glycemic index (GI) is commonly used to describe the glycemic potential of a food. Low-GI foods tend to promote a more stable rise in blood sugar levels within the body. The GI is the index of glycemic production measured through in vitro digestion. This embodiment, based on the optimal process of Example 3, further adds an "aging" step to further modify the digestible properties of resistant starch, aiming to obtain an even lower glycemic index (GI). The preparation steps are as follows: ① Resistant starch (500g) was mixed with water at a ratio of 1:15, and then heated at 130℃ for 3 min, followed by shearing at 10000 r / min for 3 min. The resulting slurry was then refrigerated at 4℃ for 24 h.

[0059] Steps ② to ④ are the same as in Example 1, and the total amount of mixed sample is approximately 29L.

[0060] ⑤ Perform a homogenization process at a pressure of 38 MPa and a temperature of 70℃.

[0061] ⑥ Perform UHT sterilization at 138℃ for 30 seconds.

[0062] ⑦ Fill into 200ml sterile bottles.

[0063] This example (Example 13) was used in conjunction with the product from Example 3 to determine the in vitro digestibility and predicted glycemic index (eGI) of starch. An in vitro simulated digestion test was used. 200 mg of each sample was accurately weighed into a beaker, and 15 mL of 0.2 mol / L sodium acetate buffer (pH 5.2) was added and shaken well. Then, 10 mL of a mixed enzyme solution (0.002 mL of thermostable α-amylase and 1.5 mL of amyloglucosidase mixed and brought to a final volume of 10 mL) was added. 2 mL of sample was taken at 0, 5, 10, 20, 40, 60, 120, and 180 min, respectively. The reaction was stopped by boiling in water for 5 min. After centrifugation at 4000 r / min for 10 min, the supernatant was collected, and the glucose content (Gt) was determined using a glucose kit. The hydrolysis rate was calculated using the formula: Hydrolysis rate % = (Gt × 0.9) / 200. A hydrolysis curve was plotted, and the final eGI value was calculated. The specific results are shown in Table 6 below. Table 6 Sensory evaluation of different amounts of erythritol

[0064] The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Various modifications and improvements made by those skilled in the art to the technical solutions of the present invention without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.

Claims

1. A high fiber double protein milk shake, characterized by, The milk shake solid includes the following components by weight: Skimmed milk powder 7.0-9.0%, pea protein 1.5-3.0%, resistant starch 1.5-3.0%, resistant dextrin 2.0-3.0%, rapeseed oil 1.5-3.0%, erythritol 0.06-0.19%, steviol glycoside 0.01-0.03%, gellan gum 0.03-0.10%, microcrystalline cellulose 0.05-0.15%, sodium carboxymethyl cellulose 0.05-0.15%, potassium citrate 0.5-1.0%, tricalcium phosphate 0.1-0.4%, sodium hexametaphosphate 0.1-0.3%.

2. The high fiber bioprotein milkshake of claim 1, wherein, The milk shake solid includes the following components by weight: Skimmed milk powder 8.0%, pea protein 2.0%, resistant starch 2.0%, resistant dextrin 2.4%, rapeseed oil 2.0%, erythritol 0.125%, steviol glycoside 0.02%, gellan gum 0.05%, microcrystalline cellulose 0.10%, sodium carboxymethyl cellulose 0.10%, potassium citrate 0.70%, tricalcium phosphate 0.25%, sodium hexametaphosphate 0.20%.

3. The high fiber bioprotein milkshake of claim 1, wherein, The resistant starch is a heat-treated modified resistant starch, and the modification condition is 120-140℃ for 2-5 minutes.

4. A method of preparing the high fiber bioprotein milkshake of any one of claims 1-3, characterized in that, The method includes the following steps: a) Pre-treatment of resistant starch: the resistant starch is mixed with water at a mass ratio of 1:(10-20), and sheared at a speed of 10000-12000 r / min for 2-5 minutes to obtain a starch slurry; b) Preparation of protein solution: the pea protein is mixed with warm water at 40-50℃, and stirred uniformly to obtain a protein solution; c) Mixing of main materials: the skimmed milk powder, resistant dextrin, erythritol and steviol glycoside are mixed uniformly, and then mixed with warm water at 40-50℃, and then combined with the protein solution obtained in step b), and sheared at a speed of 7000-9000 r / min for 3-6 minutes; d) Mixing of auxiliary materials and oil: the gellan gum, microcrystalline cellulose, sodium carboxymethyl cellulose, potassium citrate, tricalcium phosphate and sodium hexametaphosphate are mixed uniformly, and then dissolved in hot water at 85-95℃, and sheared at a speed of 7000-9000 r / min for 1-3 minutes to obtain an auxiliary material solution; the auxiliary material solution is combined with the mixture of step c) and the rapeseed oil, and sheared at a speed of 7000-9000 r / min for 3-6 minutes to obtain a pre-homogenization slurry; e) Homogenization: the pre-homogenization slurry obtained in step d) is subjected to one pass of homogenization at 65-75℃, and the homogenization pressure is 35-40 MPa; f) Sterilization and filling: the homogenized slurry is subjected to UHT sterilization at a temperature of 136-140℃ for 25-35 seconds, and then subjected to sterile filling.

5. The method of claim 4, wherein, In step a), the starch slurry is subjected to heat treatment, and the temperature of the heat treatment is 120-140℃, and the time is 2-5 minutes.

6. The method of claim 5, wherein, The temperature of the heat treatment is 130℃, and the time is 3 minutes.

7. The method according to claim 5 or 6, characterized in that, After the heat treatment and shearing of step a) an aging step is included: the treated starch slurry is stored cold at 2-8°C for 12-36 hours.

8. The method of claim 4, wherein, The temperature of the UHT sterilization in step f) is 138±2°C for 30 seconds.

9. A high fiber bioprotein milk shake prepared by the method of any one of claims 4-8.

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