Low-GI henry steudnera tuber and black tea fiber meal replacement powder and preparation method thereof

Abstract

The invention relates to the technical field of health-care food, and discloses low-GI taro and black tea fiber meal replacement powder and a preparation method thereof. The low-GI henry steudnera tuber and black tea fiber meal replacement powder is prepared from modified henry steudnera tuber resistant starch, Keemun black tea-golden camellia composite freeze-dried powder, exogenous prebiotics, hydrolyzed whey protein powder, composite vitamin minerals, a ternary dietary fiber compound, a low-GI sweetening agent compound, modified soybean protein, a composite natural antioxidant and a xanthan gum-guar gum composite stabilizer. The preparation method comprises the steps of raw material pretreatment, modified raw material preparation, composite freeze-dried powder preparation, material mixing, granulation, drying and crushing, sterilization and the like. According to the invention, through component modification and synergistic compounding and in combination with a precise temperature control process, the defects of poor sugar control effect, loss of active ingredients, poor taste and the like of traditional meal replacement powder are overcome, and the product has the characteristics of low GI, high fiber and strong oxidation resistance, is suitable for people who lose weight, control sugar and exercise, and has wide application prospects.

Description

Technical Field

[0001] This invention relates to the field of health food technology, and more specifically, to a low-GI taro black tea fiber meal replacement powder and its preparation method. Background Technology

[0002] With the popularization of healthy eating concepts, low-GI (glycemic index) foods are widely favored by people who are trying to lose weight, control their blood sugar, and exercise, because they can slowly raise blood sugar and maintain blood sugar stability. Meal replacement powders, as convenient functional foods, need to be low in calories, high in nutrition, and provide a strong feeling of satiety. However, existing meal replacement powders have many technical defects, resulting in poor product experience and functional effects, specifically manifested in the following ways: The core functional components are single, resulting in limited blood sugar control effects: Existing products mostly rely on single dietary fiber or resistant starch to achieve low GI characteristics, lacking synergistic blood sugar control design between components. The GI value of most meal replacement powders is still between 55 and 70, which cannot meet the strict needs of people who want to control their blood sugar, and the blood sugar regulation is not long-lasting.

[0003] The raw materials were not modified, resulting in performance shortcomings: the core raw materials such as taro resistant starch are mostly naturally extracted and have not undergone targeted modification. They are easily degraded during processing and have poor compatibility with other components; the protein raw materials have poor solubility and are prone to clumping after mixing, affecting the taste and nutrient absorption efficiency.

[0004] Active ingredients are easily lost, and their functions are greatly reduced: Traditional processing technology does not take into account the stability of heat-sensitive components. The active substances such as tea polyphenols and vitamins in black tea are lost at a rate of 30% to 40% during high-temperature processing. At the same time, the antioxidant components are singular and cannot form a long-lasting antioxidant system.

[0005] Inadequate dietary fiber combination leads to insufficient satiety: Most products use a combination of two types of dietary fiber, or even a single type of dietary fiber. Their water and oil holding capacity is limited, the feeling of fullness lasts only 3 to 4 hours, and the effect of regulating intestinal flora is not significant, failing to achieve synergy between nutrition and function.

[0006] Imbalance between taste and nutrition: Some products sacrifice palatability in pursuit of low GI characteristics, resulting in problems such as rough taste and separation when mixed with water; other products add traditional sweeteners such as sucrose to improve taste, but destroy the low GI properties, while the proportion of nutrients such as protein is unbalanced and cannot meet the body's basic needs.

[0007] Taro is rich in resistant starch, which can slow down the rise in blood sugar and provide a lasting feeling of fullness; black tea is rich in tea polyphenols, which have antioxidant and blood sugar-controlling effects; golden camellia is rich in flavonoids, making it a natural nutritional fortifier. Currently, there is no technology to combine modified taro resistant starch, compound tea powder, and ternary dietary fiber with prebiotics and modified protein to prepare a low-GI meal replacement powder. Therefore, developing a low-GI taro black tea fiber meal replacement powder with synergistic components, a reasonable process, and significant effects is of great significance. Summary of the Invention

[0008] In view of this, the present invention proposes a low-GI taro black tea fiber meal replacement powder, which aims to overcome the many technical defects of existing meal replacement powders.

[0009] This invention proposes a low-GI taro black tea fiber meal replacement powder, which, by weight, comprises the following components: 100 parts modified taro resistant starch, 3-6 parts Qimen black tea-golden camellia compound freeze-dried powder, 1-2 parts exogenous prebiotics, 1-4 parts hydrolyzed whey protein powder, 0.5-1.5 parts compound vitamins and minerals, 40-60 parts ternary dietary fiber compound, 60-80 parts low-GI sweetener compound, 40-60 parts modified soy protein, 0.5-2.5 parts compound natural antioxidants, and 1-3 parts xanthan gum-guar gum compound stabilizer; The modified taro resistant starch is octenyl succinic anhydride-modified taro resistant starch, with the amount of octenyl succinic anhydride modifier added being 3%~5% of the dry weight of the taro resistant starch, the degree of substitution being 0.03~0.05, and the moisture content being ≤8%. The modified taro resistant starch has a purity of ≥85% and a branched-chain starch content of 60%~70%. The ternary dietary fiber compound is prepared from inulin, konjac glucomannan and oat β-glucan, wherein the mass ratio of inulin, konjac glucomannan and oat β-glucan is 2~3:1:1; The low-GI sweetener compound is composed of erythritol and steviol glycosides, wherein the weight ratio of erythritol to steviol glycosides is 8~12:1; The modified soybean protein is soybean protein modified by alkaline protease hydrolysis, and the amount of alkaline protease added is 2% to 4% of the dry weight of soybean protein.

[0010] Preferably, in the Qimen black tea-golden camellia compound freeze-dried powder, the mass ratio of Qimen black tea to golden camellia is 3~5:1, the tea polyphenol content is ≥12%, the total flavonoid content is ≥3%, and the moisture content is ≤5%.

[0011] Preferably, the exogenous prebiotic is selected from one or two of fructooligosaccharides and galactooligosaccharides; the degree of polymerization of the fructooligosaccharides is 2 to 10, and the purity of the galactooligosaccharides is ≥90%.

[0012] Preferably, the hydrolyzed whey protein powder has a purity of ≥90%, a degree of hydrolysis of 15%~25%, a fat content of ≤1.5%, and a lactose content of ≤3%.

[0013] Preferably, in the compound vitamin and mineral mixture, the mass ratio of vitamins to minerals is 1:3 to 5.

[0014] Preferably, the vitamin composition by weight is as follows: Vitamin A 1-1.5 parts, Vitamin D 0.0010-0.0015 parts, Vitamin E 1-13 parts, Vitamin C 40-60 parts, Vitamin B1 10-15 parts, Vitamin B2 2-10 parts, Vitamin B6 1-1.5 parts, Vitamin B... 12 0.002~0.006 parts, niacin 12~25 parts, folic acid 0.002~0.2 parts.

[0015] Preferably, the mineral composition by weight is: 0.2-0.5 parts iron, 0.1-0.2 parts zinc, and 5-30 parts calcium.

[0016] Preferably, the compound natural antioxidant is prepared from tea polyphenols, vitamin E and resveratrol, wherein the mass ratio of tea polyphenols, vitamin E and resveratrol is 1~3:1:1.

[0017] Preferably, in the xanthan gum-guar gum composite stabilizer, the mass ratio of xanthan gum to guar gum is 1:2 to 2:1.

[0018] Another object of the present invention is to provide a method for preparing the low-GI taro black tea fiber meal replacement powder, comprising the following steps: 1) Wash, peel, and slice the taro. Mix Qimen black tea and golden camellia, dry and remove impurities. Grind the exogenous prebiotics, hydrolyzed whey protein powder, compound vitamins and minerals, three-element dietary fiber compound, low-GI sweetener compound, modified soy protein, compound natural antioxidants, and xanthan gum-guar gum compound stabilizer to 80-100 mesh respectively, and set aside. 2) Taro slices are gelatinized, aged, enzymatically hydrolyzed, dehydrated and dried to obtain taro resistant starch, which is then modified with octenyl succinic anhydride to obtain octenyl succinic anhydride modified taro resistant starch. 3) Mix the pretreated Qimen black tea and golden camellia in a certain proportion, freeze-dry and then grind to 100-120 mesh for later use; 4) According to the formula, add the modified taro resistant starch, Qimen black tea-golden camellia compound freeze-dried powder, exogenous prebiotics, hydrolyzed whey protein powder, compound vitamins and minerals, three-element dietary fiber compound, low-GI sweetener compound, modified soy protein, compound natural antioxidant, xanthan gum-guar gum compound stabilizer in sequence, and mix at low speed in a mixer for 15~25 minutes; 5) Granulate the mixture, controlling the granulation temperature at 60~80℃, to obtain particles with a diameter of 1~3mm; 6) After drying and pulverizing the granules in sequence, low-GI taro black tea fiber meal replacement powder is obtained.

[0019] Preferably, in step 2), the gelatinization temperature is 100~110℃, the gelatinization time is 20~30min; the aging temperature is 4~8℃, the aging time is 12~18h; pullulanase is used for enzymatic hydrolysis, the enzyme addition amount is 0.1%~0.3% of the dry weight of taro, the enzymatic hydrolysis temperature is 55~65℃, the enzymatic hydrolysis time is 2~4h; the octenyl succinic anhydride modification treatment temperature is 35~45℃, the pH value is 7.0~8.0, and the reaction time is 2~3h.

[0020] Preferably, in step 4), the mixing machine speed is 50~80 r / min, the mixing environment temperature is controlled at 20~25℃, and the relative humidity is ≤50%; the enzymatic modification conditions for alkaline protease hydrolysis of soybean protein are: hydrolysis temperature 50~60℃, pH value 8.5~9.5, and hydrolysis time 1~2h.

[0021] Preferably, the drying process in step 6) is as follows: the drying temperature is controlled at 40~50℃, the drying time is 2~4h, until the moisture content of the particles is ≤5%; the particle size of the pulverized particles is 80~120 mesh.

[0022] Preferably, the pulverized material further includes a sterilization process, using ultraviolet sterilization for 15-20 minutes at a sterilization intensity of 200-300 mJ / cm². 2 .

[0023] Compared with the prior art, the beneficial effects of the present invention are as follows: 1) This invention is the first to use octenyl succinic anhydride to modify taro resistant starch, and at the same time, soybean protein is modified by alkaline protease hydrolysis, which solves the problems of poor stability and poor compatibility of natural raw materials, and significantly improves the processing performance and functional stability of the product.

[0024] 2) This invention constructs a core functional system of "modified resistant starch-compound tea powder-ternary dietary fiber", combined with tea polyphenols-vitamin E-resveratrol compound natural antioxidants and hydrolyzed whey protein powder, to achieve four-dimensional synergistic function of "sugar control-antioxidation-intestinal regulation-nutritional supplementation", which is more comprehensive and effective than existing products.

[0025] 3) This invention adds separate steps for preparing Qimen black tea-golden camellia compound freeze-dried powder and octenyl succinic anhydride modified taro resistant starch. Combined with low-temperature granulation and low-temperature drying technology, it forms a complete process chain of "pretreatment-modification-compounding-forming-refining", which maximizes the retention of active ingredients in raw materials and solves the problem of serious loss of active ingredients in traditional processes.

[0026] 4) The product's functional effects have been verified through actual testing, demonstrating significant comprehensive performance advantages and strong adaptability. Test data shows that the product's GI value remains stable between 42 and 46, meeting the strict standards for low-GI foods. It has a dietary fiber content of ≥24%, calories ≤320kcal / 100g, and a satiety duration of over 5 hours. After continuous consumption, fasting blood glucose levels in people controlling blood sugar decrease by an average of 0.3-0.5 mmol / L, and the number of intestinal bifidobacteria increases by an average of 60%-82%. People trying to lose weight experience an average weight loss of 1.2-1.8 kg in 2 weeks. For athletes, there are no drastic fluctuations in blood sugar after consumption. It accurately matches the core needs of different target groups. Furthermore, the product exhibits good mixing stability, without clumping or layering, and has a shelf life of over 12 months, balancing practicality and market value. Detailed Implementation

[0027] 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. It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the present invention.

[0028] Furthermore, regarding the numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Every smaller range between any stated value or intermediate value within a stated range, and any other stated value or intermediate value within said range, is also included within this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0029] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0030] Various modifications and variations can be made to the specific embodiments described in this specification without departing from the scope or spirit of the invention, as will be apparent to those skilled in the art. Other embodiments derived from this specification will also be apparent to those skilled in the art. This specification and embodiments are merely exemplary.

[0031] The terms “include,” “including,” “have,” “contain,” etc., used in this article are all open-ended terms, meaning that they include but are not limited to.

[0032] This invention proposes a low-GI taro black tea fiber meal replacement powder, which, by weight, comprises the following components: 100 parts modified taro resistant starch, 3-6 parts Qimen black tea-golden camellia compound freeze-dried powder, 1-2 parts exogenous prebiotics, 1-4 parts hydrolyzed whey protein powder, 0.5-1.5 parts compound vitamins and minerals, 40-60 parts ternary dietary fiber compound, 60-80 parts low-GI sweetener compound, 40-60 parts modified soy protein, 0.5-2.5 parts compound natural antioxidants, and 1-3 parts xanthan gum-guar gum compound stabilizer; The modified taro resistant starch is octenyl succinic anhydride-modified taro resistant starch, with the amount of octenyl succinic anhydride modifier added being 3%~5% of the dry weight of the taro resistant starch, the degree of substitution being 0.03~0.05, and the moisture content being ≤8%. The modified taro resistant starch has a purity of ≥85% and a branched-chain starch content of 60%~70%. The ternary dietary fiber compound is prepared from inulin, konjac glucomannan and oat β-glucan, wherein the mass ratio of inulin, konjac glucomannan and oat β-glucan is 2~3:1:1; The low-GI sweetener compound is composed of erythritol and steviol glycosides, wherein the weight ratio of erythritol to steviol glycosides is 8~12:1; The modified soybean protein is soybean protein modified by alkaline protease hydrolysis, and the amount of alkaline protease added is 2% to 4% of the dry weight of soybean protein.

[0033] In this invention, the mass ratio of Qimen black tea to golden camellia in the Qimen black tea-golden camellia composite freeze-dried powder is preferably 3~5:1, more preferably 4:1; the tea polyphenol content is preferably ≥12%, more preferably ≥14%; the total flavonoid content is preferably ≥3%, more preferably ≥4%; and the moisture content is preferably ≤5%.

[0034] In this invention, the exogenous prebiotic is preferably selected from one or two of fructooligosaccharides and galactooligosaccharides, more preferably a combination of fructooligosaccharides and galactooligosaccharides; the degree of polymerization of the fructooligosaccharides is preferably 2 to 10, more preferably 4 to 8; the purity of the galactooligosaccharides is preferably ≥90%, more preferably ≥92%.

[0035] In this invention, the hydrolyzed whey protein powder preferably has a purity of ≥90%, more preferably ≥92%; a degree of hydrolysis preferably of 15%~25%, more preferably 18%~22%; a fat content preferably of ≤1.5%, more preferably ≤1.0%; and a lactose content preferably of ≤3%, more preferably ≤2%.

[0036] In this invention, the mass ratio of vitamins to minerals in the compound vitamin and mineral mixture is preferably 1:3 to 5, and more preferably 1:4.

[0037] In this invention, the preferred composition of the vitamins by weight is: vitamin A 1-1.5 parts, vitamin D 0.0010-0.0015 parts, vitamin E 1-13 parts, vitamin C 40-60 parts, vitamin B1 10-15 parts, vitamin B2 2-10 parts, vitamin B6 1-1.5 parts, vitamin B... 12 0.002~0.006 parts, niacin 12~25 parts, folic acid 0.002~0.2 parts; more preferably, vitamin A 1.2~1.4 parts, vitamin D 0.0012~0.0014 parts, vitamin E 5~10 parts, vitamin C 45~55 parts, vitamin B1 12~14 parts, vitamin B2 5~8 parts, vitamin B6 1.2~1.4 parts, vitamin B 12 0.003~0.005 parts, niacin 15~20 parts, folic acid 0.005~0.1 parts.

[0038] In this invention, the mineral composition by weight is preferably: 0.2-0.5 parts iron, 0.1-0.2 parts zinc, and 5-30 parts calcium; more preferably, 0.3-0.4 parts iron, 0.15-0.18 parts zinc, and 10-20 parts calcium.

[0039] In this invention, the composite natural antioxidant is preferably prepared from tea polyphenols, vitamin E and resveratrol, wherein the mass ratio of tea polyphenols, vitamin E and resveratrol is preferably 1~3:1:1, more preferably 2:1:1.

[0040] In this invention, the mass ratio of xanthan gum to guar gum in the xanthan gum-guar gum composite stabilizer is preferably 1:2 to 2:1, more preferably 2:1.

[0041] Another object of the present invention is to provide a method for preparing the low-GI taro black tea fiber meal replacement powder, comprising the following steps: 1) Wash, peel, and slice the taro. Mix Qimen black tea and golden camellia, dry and remove impurities. Grind the exogenous prebiotics, hydrolyzed whey protein powder, compound vitamins and minerals, three-element dietary fiber compound, low-GI sweetener compound, modified soy protein, compound natural antioxidants, and xanthan gum-guar gum compound stabilizer to 80-100 mesh respectively, and set aside. 2) Taro slices are gelatinized, aged, enzymatically hydrolyzed, dehydrated and dried to obtain taro resistant starch, which is then modified with octenyl succinic anhydride to obtain octenyl succinic anhydride modified taro resistant starch. 3) Mix the pretreated Qimen black tea and golden camellia in a certain proportion, freeze-dry and then grind to 100-120 mesh for later use; 4) According to the formula, add the modified taro resistant starch, Qimen black tea-golden camellia compound freeze-dried powder, exogenous prebiotics, hydrolyzed whey protein powder, compound vitamins and minerals, three-element dietary fiber compound, low-GI sweetener compound, modified soy protein, compound natural antioxidant, xanthan gum-guar gum compound stabilizer in sequence, and mix at low speed in a mixer for 15~25 minutes; 5) Granulate the mixture, controlling the granulation temperature at 60~80℃, to obtain particles with a diameter of 1~3mm; 6) After drying and pulverizing the granules in sequence, low-GI taro black tea fiber meal replacement powder is obtained.

[0042] In this invention, in step 2), the gelatinization temperature is preferably 100-110℃, more preferably 105-108℃; the gelatinization time is preferably 20-30 min, more preferably 22-28 min; the aging temperature is preferably 4-8℃, more preferably 5-6℃; the aging time is preferably 12-18 h, more preferably 14-16 h; the enzymatic hydrolysis is preferably performed using pullulanase, and the enzyme addition amount is preferably 0.1%-0.3% of the dry weight of taro, more preferably 0.2%; the enzymatic hydrolysis temperature is preferably 55-65℃, more preferably 58-62℃; the enzymatic hydrolysis time is preferably 2-4 h, more preferably 3 h; the octenyl succinic anhydride modification treatment temperature is preferably 35-45℃, more preferably 38-42℃; the pH value is preferably 7.0-8.0, more preferably 7.2-7.5; and the reaction time is preferably 2-3 h, more preferably 2.5 h.

[0043] In this invention, the speed of the mixer in step 4) is preferably 50~80 r / min, more preferably 60~70 r / min; the mixing environment temperature is preferably controlled at 20~25℃, more preferably 22~24℃; the relative humidity is preferably ≤50%, more preferably 45%; the enzymatic modification conditions for alkaline protease hydrolysis of soybean protein are preferably: hydrolysis temperature 50~60℃, pH value 8.5~9.5, and hydrolysis time 1~2h; more preferably, hydrolysis temperature 55℃, pH value 8.5, and hydrolysis time 1.5h.

[0044] In this invention, the drying process in step 6) is preferably: controlling the drying temperature at 40~50℃ and the drying time at 2~4h until the moisture content of the particles is ≤5%, more preferably controlling the drying temperature at 45℃ and the drying time at 3h until the moisture content of the particles is ≤4%; the particle size of the pulverized material is preferably 80~120 mesh, more preferably 90~100 mesh.

[0045] In this invention, the pulverized material further includes a sterilization process, wherein ultraviolet sterilization is employed, and the sterilization time is preferably 15-20 minutes, more preferably 16-18 minutes; the sterilization intensity is preferably 200-300 mJ / cm². 2 More preferably 220~280 mJ / cm 2 .

[0046] In this invention, the octenyl succinic anhydride-modified taro resistant starch, after modification, not only retains its original sugar-controlling properties, but also significantly improves its hydrophobicity and emulsifying properties, enhances its compatibility with other components, and solves the problem of easy degradation of natural resistant starch; in the Qimen black tea-golden camellia compound freeze-dried powder, tea polyphenols and flavonoids work synergistically to inhibit α-amylase activity and delay starch hydrolysis; in the inulin-konjac glucomannan-oat β-glucan ternary dietary fiber compound, inulin provides a rapid feeling of fullness, konjac glucomannan enhances the stability of the system, and oat β-glucan further delays the rise in blood sugar. When the ratio of the three is 2:1:1 to 3:1:1, the intestinal regulation effect is optimal.

[0047] In this invention, the degree of hydrolysis of alkaline protease-modified soybean protein is controlled at 15% to 25%. If the degree of hydrolysis is less than 15%, the improvement in protein solubility is not obvious, and it is easy to clump when mixed. If it is higher than 25%, the protein molecular weight is too small, which will shorten the duration of satiety and affect the flavor of the product.

[0048] In this invention, tea polyphenols, vitamin E and resveratrol are combined to form an antioxidant network. Tea polyphenols are responsible for immediate antioxidant effects, vitamin E provides long-lasting antioxidant effects, and resveratrol enhances the activity of both. Compared with a single antioxidant system, the product shelf life is extended by more than 30%, and it can also synergistically protect other active ingredients from oxidation.

[0049] In this invention, the amount of hydrolyzed whey protein powder added is controlled at 1 to 4 parts. If it is less than 1 part, the protein supply will be insufficient, and if it is more than 4 parts, the calories will be excessive. The amount of erythritol-stevioside low-GI sweetener compound added is 60 to 80 parts. This range can ensure palatability without affecting the low-GI properties of the product. If traditional sweeteners are replaced, the GI value will rise sharply to over 60.

[0050] In this invention, step S2 adds an octenyl succinic anhydride modification treatment step, with the modification temperature controlled at 35~45℃ and pH value at 7.0~8.0. Under these conditions, the modification reaction is mild and complete, and the degree of substitution can be precisely controlled at 0.03~0.05. Too high a temperature will lead to degradation of resistant starch, while too low a temperature will result in incomplete reaction.

[0051] In this invention, step S3 separately prepares Qimen black tea-golden camellia composite freeze-dried powder, using vacuum freeze-drying technology to avoid the damage of tea polyphenols and flavonoids caused by high temperature. Compared with traditional hot air drying, the retention rate of active ingredients is increased by 40% to 50%, and pulverizing to 100 to 120 mesh can ensure the uniform dispersion of the powder.

[0052] In this invention, the temperature parameters of steps S5 and S6 are strictly limited. A granulation temperature of 60~80℃ can ensure that the components are fully bonded without damaging heat-sensitive components (such as tea polyphenols and vitamins). A drying temperature of 40~50℃ can control the moisture content of the granules to ≤5%, prevent the product from becoming moldy, and avoid the loss of active ingredients due to high temperature.

[0053] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0054] Example 1 1. Component dosage (by weight) 100 parts of modified taro resistant starch (85% purity, 60% amylopectin, 3% octenyl succinic anhydride modifier, 0.03 degree of substitution, 7% moisture content), 3 parts of Qimen black tea-golden camellia compound freeze-dried powder (3:1 mass ratio of Qimen black tea to golden camellia, 12% tea polyphenol content, 3% total flavonoid content, 4% moisture content), 1 part of exogenous prebiotic (fructooligosaccharides, degree of polymerization 2), and 1 part of hydrolyzed whey protein powder (90% purity, 15% degree of hydrolysis, 1.5% fat content, 3% lactose content). ), 0.5 parts of compound vitamins and minerals (vitamin to mineral mass ratio 1:3), 40 parts of three-element dietary fiber compound (inulin: konjac glucomannan: oat β-glucan = 2:1:1), 60 parts of low-GI sweetener compound (erythritol: steviol glycoside = 8:1), 40 parts of modified soy protein (alkaline protease added 2%), 0.5 parts of compound natural antioxidants (tea polyphenols: vitamin E: resveratrol = 1:1:1), 1 part of xanthan gum-guar gum compound stabilizer (xanthan gum: guar gum = 1:2).

[0055] The vitamins, by weight, are: Vitamin A 1 part, Vitamin D 0.0010 part, Vitamin E 1 part, Vitamin C 40 parts, Vitamin B1 10 parts, Vitamin B2 2 parts, Vitamin B6 1 part, and Vitamin B... 12 0.002 parts, 12 parts niacin, 0.002 parts folic acid; mineral composition by weight: 0.2 parts iron, 0.1 parts zinc, 5 parts calcium.

[0056] 2. Preparation steps and parameters 1) Raw material pretreatment: Wash, peel and slice the taro, mix and dry the Qimen black tea and golden flower tea to remove impurities, and grind all auxiliary materials to 80 mesh for later use.

[0057] 2) Preparation of modified taro resistant starch: gelatinization temperature 100℃, gelatinization time 20min; aging temperature 4℃, aging time 12h; enzymatic hydrolysis using pullulanase, addition amount 0.1%, enzymatic hydrolysis temperature 55℃, enzymatic hydrolysis time 2h; octenyl succinic anhydride modification temperature 35℃, pH value 7.0, reaction time 2h. Modified soybean protein modification process: Soybean protein is added with 2% alkaline protease and enzymatically hydrolyzed at 50℃ and pH 8.5 for 1 hour to complete the modification.

[0058] 3) Preparation of compound freeze-dried powder: Pretreated Qimen black tea and golden camellia are mixed in proportion, freeze-dried, and pulverized to 100 mesh for later use.

[0059] 4) Mixing and batching: Add materials in sequence according to the ratio, with the mixer speed at 50 r / min, the ambient temperature at 20℃, the relative humidity at 45%, and the mixing time at 15 min.

[0060] 5) Granulation process: The mixture is granulated at a temperature of 60℃ and a particle size of 1mm.

[0061] 6) Drying and pulverizing: Drying temperature 40℃, drying time 2h, particle moisture content 4%; pulverize to 80 mesh.

[0062] 7) Sterilization and Packaging: UV sterilization time 15 min, sterilization intensity 200 mJ / cm 2 .

[0063] Example 2 1. Component dosage (by weight) 100 parts of modified taro resistant starch (88% purity, 65% amylopectin, 4% octenyl succinic anhydride modifier, 0.04 degree of substitution, 6% moisture content), 4.5 parts of Qimen black tea-golden camellia compound freeze-dried powder (Qimen black tea to golden camellia mass ratio 4:1, tea polyphenol content 13%, total flavonoid content 3.5%, moisture content 3%), 1.5 parts of exogenous prebiotics (fructooligosaccharides: galactooligosaccharides = 1:1, fructooligosaccharide degree of polymerization 6, galactooligosaccharide purity 92%), and 2.5 parts of hydrolyzed whey protein powder (92% purity, 20% degree of hydrolysis). It contains 1.0% fat and 2% lactose, 1 part of complex vitamins and minerals (vitamin to mineral mass ratio 1:4), 50 parts of a three-element dietary fiber compound (inulin: konjac glucomannan: oat β-glucan = 2.5:1:1), 70 parts of a low-GI sweetener compound (erythritol: steviol glycoside = 10:1), 50 parts of modified soybean protein (alkaline protease added 3%), 1.5 parts of a complex natural antioxidant (tea polyphenols: vitamin E: resveratrol = 2:1:1), and 2 parts of a xanthan gum-guar gum complex stabilizer (xanthan gum: guar gum = 1:1).

[0064] The vitamins, by weight, are: Vitamin A 1.2 parts, Vitamin D 0.0012 parts, Vitamin E 7 parts, Vitamin C 50 parts, Vitamin B1 12 parts, Vitamin B2 6 parts, Vitamin B6 1.2 parts, and Vitamin B... 12 0.004 parts, 18 parts niacin, 0.1 parts folic acid; mineral composition by weight: 0.35 parts iron, 0.15 parts zinc, 17 parts calcium.

[0065] 2. Preparation steps and parameters 1) Raw material pretreatment: Wash, peel and slice the taro; mix and dry the Qimen black tea and golden flower tea to remove impurities; grind all auxiliary materials to 90 mesh for later use.

[0066] 2) Preparation of modified taro resistant starch: gelatinization temperature 105℃, gelatinization time 25min; aging temperature 6℃, aging time 15h; enzymatic hydrolysis using pullulanase, addition amount 0.2%, enzymatic hydrolysis temperature 60℃, enzymatic hydrolysis time 3h; octenyl succinic anhydride modification temperature 40℃, pH value 7.5, reaction time 2.5h. Modified soybean protein modification process: Soybean protein is added with 3% alkaline protease and enzymatically hydrolyzed at 55℃ and pH 9.0 for 1.5h to complete the modification.

[0067] 3) Preparation of compound freeze-dried powder: Pretreated Qimen black tea and golden camellia are mixed in proportion, freeze-dried, and pulverized to 110 mesh for later use.

[0068] 4) Mixing and batching: Add materials in sequence according to the ratio, with the mixer speed at 65 r / min, the ambient temperature at 22℃, the relative humidity at 45%, and the mixing time at 20 min.

[0069] 5) Granulation process: The mixture is granulated at a temperature of 70℃ and a particle size of 2mm.

[0070] 6) Drying and pulverizing: Drying temperature 45℃, drying time 3h, particle moisture content 3%; pulverize to 100 mesh.

[0071] 7) Sterilization and Packaging: UV sterilization time 18 min, sterilization intensity 250 mJ / cm 2 .

[0072] Example 3 1. Component dosage (by weight) 100 parts of modified taro resistant starch (90% purity, 70% amylopectin, 5% octenyl succinic anhydride modifier, 0.05 degree of substitution, 5% moisture content), 6 parts of Qimen black tea-golden camellia compound freeze-dried powder (Qimen black tea to golden camellia mass ratio 5:1, 14% tea polyphenols, 4% total flavonoids, 2% moisture content), 2 parts of exogenous prebiotics (galactooligosaccharides, 95% purity), 4 parts of hydrolyzed whey protein powder (95% purity, 25% degree of hydrolysis, 1.0% fat content, 2% lactose content). %), 1.5 parts of compound vitamins and minerals (vitamin to mineral mass ratio 1:5), 60 parts of three-element dietary fiber compound (inulin: konjac glucomannan: oat β-glucan = 3:1:1), 80 parts of low-GI sweetener compound (erythritol: steviol glycoside = 12:1), 60 parts of modified soy protein (alkaline protease added 4%), 2.5 parts of compound natural antioxidants (tea polyphenols: vitamin E: resveratrol = 3:1:1), 3 parts of xanthan gum-guar gum compound stabilizer (xanthan gum: guar gum = 2:1).

[0073] The vitamins, by weight, are: Vitamin A 1.5 parts, Vitamin D 0.0015 parts, Vitamin E 13 parts, Vitamin C 60 parts, Vitamin B1 15 parts, Vitamin B2 10 parts, Vitamin B6 1.5 parts, Vitamin B... 12 0.006 parts, 25 parts niacin, 0.2 parts folic acid; mineral composition by weight: 0.5 parts iron, 0.2 parts zinc, 30 parts calcium.

[0074] 2. Preparation steps and parameters 1) Raw material pretreatment: Wash, peel and slice the taro; mix and dry the Qimen black tea and golden flower tea to remove impurities; grind all auxiliary materials to 100 mesh for later use.

[0075] 2) Preparation of modified taro resistant starch: gelatinization temperature 110℃, gelatinization time 30min; aging temperature 8℃, aging time 18h; enzymatic hydrolysis using pullulanase, addition amount 0.3%, enzymatic hydrolysis temperature 65℃, enzymatic hydrolysis time 4h; octenyl succinic anhydride modification temperature 45℃, pH value 8.0, reaction time 3h. Modified soybean protein modification process: Soybean protein is added with 4% alkaline protease and enzymatically hydrolyzed at 60℃ and pH 9.5 for 2 hours to complete the modification.

[0076] 3) Preparation of compound freeze-dried powder: Pretreated Qimen black tea and golden camellia are mixed in proportion, freeze-dried, and pulverized to 120 mesh for later use.

[0077] 4) Mixing and batching: Add materials in sequence according to the ratio, with the mixer speed at 80 r / min, the ambient temperature at 25℃, the relative humidity at 50%, and the mixing time at 25 min.

[0078] 5) Granulation process: The mixture is granulated at a temperature of 80℃ and a particle size of 3mm.

[0079] 6) Drying and pulverizing: Drying temperature 50℃, drying time 4h, particle moisture content 2%; pulverize to 120 mesh.

[0080] 7) Sterilization and Packaging: UV sterilization time 20 min, sterilization intensity 300 mJ / cm 2 .

[0081] Comparative Example 1 The modified taro resistant starch was replaced with unmodified natural taro resistant starch, and the octenyl succinic anhydride modification process was omitted. The product was only gelatinized, aged, and enzymatically hydrolyzed. The dosage of other components and preparation steps were the same as in Example 2.

[0082] Comparative Example 2 Replace the Qimen black tea-golden camellia compound freeze-dried powder with single Qimen black tea freeze-dried powder, keeping the amount the same, and the amounts and preparation steps of the other components are the same as in Example 2.

[0083] Comparative Example 3 The ternary dietary fiber compound was replaced with a binary dietary fiber compound (inulin: konjac glucomannan = 1:1), with the amount remaining at 50 parts. The amounts of the remaining components and the preparation steps were the same as in Example 2.

[0084] Comparative Example 4 The low-GI sweetener compound was replaced with a conventional single low-GI sweetener (erythritol only), with the amount still being 70 parts. The amounts of the remaining components and the preparation steps were the same as in Example 2.

[0085] Comparative Example 5 The modified soy protein was replaced with unmodified natural soy protein, the alkaline protease hydrolysis modification process was omitted, and the amount of other components and preparation steps were the same as in Example 2.

[0086] Test data The meal replacement powders of Examples 1-3 and Comparative Examples 1-5 were subjected to performance tests. The test indicators included GI value, dietary fiber content, satiety duration, intestinal bifidobacteria growth rate, and product shelf life. The results are shown in Table 1 below: Table 1. Performance Test Table of Low-GI Taro Black Tea Fiber Meal Replacement Powder of Examples 1-3 and Comparative Examples 1-5

[0087] Results Analysis 1. Comparative Example 1 omitted the octenyl succinic anhydride modification process of taro resistant starch. Natural taro resistant starch has poor hydrophobicity and emulsifying properties, and is easily degraded during processing. This leads to a significant decrease in the sugar control effect of the meal replacement powder, with the GI value soaring to 58. The dietary fiber content and intestinal regulation effect also weakened significantly.

[0088] 2. In Comparative Example 2, after omitting Camellia chrysantha, the compound freeze-dried powder lacked flavonoid active substances, and could not form a synergistic effect with tea polyphenols to control sugar and antioxidants. This resulted in the growth rate of Bifidobacteria decreasing to 58%, the duration of satiety shortening to 4.1 hours, and the product shelf life being shortened accordingly.

[0089] 3. After replacing the ternary dietary fiber compound in Comparative Example 3 with a binary compound, the meal replacement powder lost the blood sugar delaying effect of oat β-glucan, which disrupted the synergistic mechanism of "rapid satiety-system stability-delayed blood sugar". The water and oil holding capacity of dietary fiber decreased, the dietary fiber content dropped to 23.1%, and the satiety and intestinal regulation effects were significantly worse.

[0090] 4. After replacing the low-GI sweetener compound in Comparative Example 4 with a single erythritol, the flavor harmonization and synergistic sugar control effect of steviol glycosides were lost. Although the dietary fiber content did not change much, the duration of satiety was shortened to 4.8 hours, the growth rate of bifidobacteria decreased to 70%, and the shelf life of the meal replacement powder was also reduced by 3 months.

[0091] 5. The modified soy protein in Comparative Example 5 was replaced with unmodified soy protein. The unmodified soy protein had poor protein solubility and emulsification, and the system stability after reconstitution was insufficient. This not only shortened the duration of satiety to 3.8 hours, but also affected the intestinal flora regulation effect, with the growth rate of Bifidobacteria being only 52%, and the product shelf life was shortened to 9 months.

[0092] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit it. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that modifications or equivalent substitutions can still be made to the specific implementation of the present invention. Any modifications or equivalent substitutions that do not depart from the spirit and scope of the present invention should be covered within the scope of protection of the claims of the present invention.

Claims

1. A low GI taro black tea fibre meal replacement powder characterised in that, By weight parts, including the following components: modified taro resistant starch 100 parts, Qimen black tea-Jin Hua tea composite freeze-dried powder 3~6 parts, exogenous prebiotics 1~2 parts, hydrolyzed whey protein powder 1~4 parts, composite vitamins and minerals 0.5~1.5 parts, ternary dietary fiber compound 40~60 parts, low GI sweetener compound 60~80 parts, modified soy protein 40~60 parts, composite natural antioxidant 0.5~2.5 parts, xanthan gum-guar gum composite stabilizer 1~3 parts; The modified taro resistant starch is octenyl succinic anhydride modified taro resistant starch, the addition amount of octenyl succinic anhydride modifier is 3%~5% of the dry weight of the taro resistant starch, the degree of substitution is 0.03~0.05, and the moisture content is ≤8%; The purity of the modified taro resistant starch is ≥85%, and the amylopectin content is 60%~70%; The ternary dietary fiber compound is prepared from inulin, konjac glucomannan and oat beta-glucan, and the mass ratio of inulin, konjac glucomannan and oat beta-glucan is 2~3:1:1; The low GI sweetener compound is compounded from erythritol and stevioside, and the weight ratio of erythritol and stevioside is 8~12:1; The modified soy protein is alkaline protease enzyme modified soy protein, and the addition amount of alkaline protease is 2%~4% of the dry weight of the soy protein.

2. The low GI coloquintia red tea fibre meal replacement powder according to claim 1, characterized in that, In the Qimen black tea-Jin Hua tea composite freeze-dried powder, the mass ratio of Qimen black tea to Jin Hua tea is 3~5:1, the tea polyphenol content is ≥12%, the total flavone content is ≥3%, and the moisture content is ≤5%; The exogenous prebiotics are selected from one or both of fructooligosaccharides and galactooligosaccharides; the degree of polymerization of the fructooligosaccharides is 2~10, and the purity of the galactooligosaccharides is ≥90%.

3. The low GI coloquintia red tea fibre meal replacement powder according to claim 1 or 2, characterised in that, In the hydrolyzed whey protein powder, the purity of the hydrolyzed whey protein is ≥90%, the degree of hydrolysis is 15%~25%, the fat content is ≤1.5%, and the lactose content is ≤3%.

4. The low GI coloquintia red tea fibre meal replacement powder according to claim 3, characterized in that, In the composite vitamins and minerals, the mass ratio of vitamins to minerals is 1:3~5, The vitamins, by weight, are: Vitamin A 1-1.5 parts, Vitamin D 0.0010-0.0015 parts, Vitamin E 1-13 parts, Vitamin C 40-60 parts, Vitamin B1 10-15 parts, Vitamin B2 2-10 parts, Vitamin B6 1-1.5 parts, and Vitamin B... 12 0.002~0.006 parts, niacin 12~25 parts, folic acid 0.002~0.2 parts; The mineral composition by weight parts is: iron 0.2~0.5 parts, zinc 0.1~0.2 parts, and calcium 5~30 parts.

5. The low GI coloquintia red tea fibre meal replacement powder according to claim 1, 2 or 4, characterized in that, The composite natural antioxidant is prepared from tea polyphenol, vitamin E and resveratrol, and the mass ratio of tea polyphenol, vitamin E and resveratrol is 1~3:1:1; In the xanthan gum-guar gum composite stabilizer, the mass ratio of xanthan gum to guar gum is 1:2~2:

1.

6. The preparation method of the low-GI taro black tea fiber meal replacement powder according to any one of claims 1 to 5, characterized in that, The method comprises the following steps: 1) wash, peel and slice the taro, dry and remove impurities after mixing Qimen black tea and Jin Hua tea, and grind the exogenous prebiotics, hydrolyzed whey protein powder, composite vitamins and minerals, ternary dietary fiber compound, low GI sweetener compound, modified soy protein, composite natural antioxidant and xanthan gum-guar gum composite stabilizer to 80~100 mesh respectively for standby; 2) obtain the taro resistant starch by gelatinization, aging, enzymolysis and dehydration drying of the taro slices, and then perform octenyl succinic anhydride modification treatment to obtain the octenyl succinic anhydride modified taro resistant starch. 3) The pre-processed Keemun black tea and golden flower tea are mixed in proportion, and then freeze-dried and crushed to 100-120 mesh for standby; 4) According to the proportion, the modified resistant starch of taro, Keemun black tea-golden flower tea composite freeze-dried powder, exogenous prebiotics, hydrolyzed whey protein powder, compound vitamins and minerals, ternary dietary fiber compound, low GI sweetener compound, modified soybean protein, compound natural antioxidant, xanthan gum-guar gum composite stabilizer are added in turn, and mixed in a mixer at low speed for 15-25 min; 5) The mixture is granulated, and the granulation temperature is controlled at 60-80℃ to obtain granules with a particle size of 1-3 mm; 6) The granules are dried and crushed in sequence to obtain low GI taro Keemun black tea fiber meal replacement powder.

7. The process for the preparation of low GI coloquintidia red tea fibre meal replacement powder as claimed in claim 6, wherein, In the step 2), the gelatinization temperature is 100-110℃, the gelatinization time is 20-30 min; the aging temperature is 4-8℃, and the aging time is 12-18 h; the enzyme is pullulanase, the enzyme addition amount is 0.1%-0.3% of the dry weight of taro, the enzyme hydrolysis temperature is 55-65℃, and the enzyme hydrolysis time is 2-4 h; the modification treatment temperature of octenyl succinic anhydride is 35-45℃, the pH value is 7.0-8.0, and the reaction time is 2-3 h.

8. The process for the preparation of low GI coloquintidia red tea fibre meal replacement powder as claimed in claim 6 or 7, wherein, In the step 4), the rotating speed of the mixer is 50-80 r / min, the mixing environment temperature is controlled at 20-25℃, and the relative humidity is ≤50%; the enzyme hydrolysis modification conditions of alkaline protease for modifying soybean protein are as follows: the enzyme hydrolysis temperature is 50-60℃, the pH value is 8.5-9.5, and the enzyme hydrolysis time is 1-2 h.

9. The process for the preparation of low GI coloquintidia red tea fibre meal replacement powder as claimed in claim 8, wherein, In the step 6), the drying process is as follows: the drying temperature is controlled at 40-50℃, the drying time is 2-4 h, and the moisture content of the granules is ≤5%; the crushing particle size is 80-120 mesh.

10. The process for the preparation of low GI coloquintidia red tea fibre meal replacement powder as claimed in claim 9, wherein, After crushing, a sterilization process is further included, and the sterilization is performed by ultraviolet sterilization with a sterilization time of 15-20 min and a sterilization intensity of 200-300 mJ / cm 2 .

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