Low-carbohydrate high-protein high-dietary-fiber flour and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and particularly discloses low-carbohydrate, high-protein and high-dietary-fiber flour and a preparation method thereof. The food is prepared from the following raw materials in percentage by weight: 30%-60% of a protein component, 20%-50% of a dietary fiber component, 10%-15% of a carbohydrate control component and 5%-10% of food colloid and functional auxiliary materials, the total carbohydrate content of the flour is lower than 30%, and the total sugar content of the flour is lower than 0.25%; the preparation method comprises the following steps: S1, pretreating each material to obtain a pretreated material; s2, mixing the pretreated materials to obtain mixed powder; s3, the mixed powder is subjected to homogenization treatment, and homogenized powder is obtained; and S4, packaging the homogenized powder. The high-dietary-fiber flour can be used for making various healthy staple food products, and has the advantages that the energy source of staple food is converted into a functional nutrition carrier, and the healthy diet requirement is met.

Description

Technical Field

[0001] This application relates to the field of food processing technology, and more specifically, to a low-carbohydrate, high-protein, high-dietary-fiber flour and its preparation method. Background Technology

[0002] The application of food processing technology in flour production, through the refined grading and purification of modern milling processes, can not only produce standard flour with lower ash content and better color, but also separate dozens of special flours with different particle sizes and protein characteristics, providing a precise raw material basis for downstream food products. Meanwhile, the blending and conditioning technology, by scientifically compounding wheat flours of different qualities and origins, and supplementing them with enzymes, oxidants, and emulsifiers, can stably customize special flours that meet the diverse needs of bread with high volume, noodles with strong gluten, and pastries with soft texture, thus achieving predictable and controllable food quality.

[0003] The relevant flours can regulate protein content and functionality through milling and blending technologies to meet the diverse textural needs of downstream foods. However, their formulations still rely on starch matrix, have a high proportion of carbohydrates and a significant glycemic index, which means that the final products cannot meet the modern diet's demand for functional nutrient carriers with low glycemic index, high protein and high dietary fiber. Summary of the Invention

[0004] To address the problem that the protein content and functionality of flour can be controlled through milling and blending technologies, resulting in final products that cannot meet the modern dietary demand for functional nutrient carriers with low glycemic index, high protein, and high dietary fiber, this application provides a low-carbohydrate, high-protein, and high-dietary-fiber flour and its preparation method.

[0005] In a first aspect, this application provides a low-carbohydrate, high-protein, and high-dietary-fiber flour, employing the following technical solution:

[0006] A low-carbohydrate, high-protein, and high-dietary-fiber flour is made from raw materials comprising the following weight percentages: 30%–60% protein, 20%–50% dietary fiber, 10%–15% carbohydrate control components, and 5%–10% food colloids and functional additives; wherein the total carbohydrate content of the flour is less than 30% and the total sugar content is less than 0.25%.

[0007] By adopting the above technical solution, a high proportion of protein and dietary fiber components are used as the base to replace starch in flour, thereby reducing the source of carbohydrates. At the same time, by limiting the amount of carbohydrate control components and supplementing with food colloids with specific functions, the total carbohydrate content is controlled to be less than 30% and the total sugar content to be less than 0.25% while ensuring that the flour has the necessary processing performance. This achieves the transformation of flour from a high-carbohydrate energy source to a high-protein and high-fiber nutritional carrier, obtaining staple food raw materials that can meet the needs of people who control blood sugar and lose weight.

[0008] Preferably, the protein component is one or more selected from soy protein isolate, whey protein, pea protein, wheat protein, egg white protein, deodorized soybean flour, chickpea flour, or whole wheat flour. By adopting the above technical solution, these protein sources have complementary amino acid patterns and different digestibility and absorption rates, which can enhance the overall nutritional value of the protein through compound use. At the same time, different proteins have different solubility, gelling properties, and flavor characteristics. Whey protein helps with solubilization and emulsification, while plant proteins such as pea protein and deodorized soybean flour provide good texture. This diversity provides a wider range of choices for the texture and taste of subsequent pasta preparations, thus achieving a synergistic effect and improving the sensory acceptance of the final product while achieving high protein content.

[0009] Preferably, the dietary fiber component is selected from one or more of resistant dextrin, inulin, polydextrose, oat fiber, pea fiber, konjac flour, or apple fiber.

[0010] By adopting the above technical solution, the selected dietary fiber combination includes soluble and insoluble fibers. Soluble fibers can form gels in water, increasing the water retention and viscosity of the dough and improving the softness of the product. Insoluble fibers provide a framework, increasing satiety and preventing the product from being too sticky. This ratio allows high-fiber flour to form a stable network structure during processing and obtain a texture similar to traditional pasta, thus overcoming the problem of the rough texture of high-fiber products.

[0011] Preferably, the carbohydrate control component is a cereal flour that has undergone enzymatic treatment or physical modification to reduce the amylopectin content, namely one or more of modified brown rice flour, modified oat flour, or modified coarse grain flour.

[0012] By adopting the above technical solution, the amylopectin content of the carbohydrate control component is reduced due to the modification treatment, which means that the digestion rate of starch is slowed down and the rate of conversion into blood sugar is slowed down. The introduction of this type of modified grain powder is not as the main energy source, but rather utilizes its slow-release carbohydrate characteristics and the inherent flavor substances of grains to balance the formula and improve the overall flavor and texture of the product at very low dosage. Therefore, it can maintain a low carbohydrate level while avoiding a single flavor and an overly dense texture in the product.

[0013] Preferably, the flour further contains a sugar substitute, the amount of which is 0.01% to 0.5% of the total weight of the raw materials, and the sugar substitute is maltitol or a variety of sugar alcohols.

[0014] By adopting the above technical solution, the addition of high-intensity, zero-calorie artificial sweeteners can mask the slight off-flavors caused by protein and dietary fiber with a small amount of use, without introducing carbohydrates and sugars, and provide moderate sweetness to enhance the taste. This treatment compensates for the taste defects caused by the complete absence of added sugar, thus improving the flavor acceptability of the final pasta product and making it more in line with the public's dietary habits.

[0015] Secondly, this application provides a method for preparing low-carbohydrate, high-protein, and high-dietary-fiber flour, employing the following technical solution:

[0016] A method for preparing low-carbohydrate, high-protein, and high-dietary-fiber flour includes the following steps:

[0017] S1: Prepare protein components, dietary fiber components, carbohydrate control components, and food colloids and functional excipients, and pre-treat each material to obtain pre-treated materials.

[0018] S2: Mix the pretreated materials obtained in S1 to obtain mixed powder;

[0019] S3: Homogenize the mixed powder obtained in S2 to obtain homogenized powder;

[0020] S4: Package the homogenized powder obtained in S3 to obtain the low-carbohydrate, high-protein, and high-dietary-fiber flour.

[0021] By adopting the above technical solution, the process avoids complex wet processing or chemical reactions by using a dry process route of pre-treating raw materials before mixing and homogenizing, thus preserving the natural characteristics of each functional component to the greatest extent. The pretreatment in step S1 lays the foundation for subsequent uniform mixing, the mixing in step S2 ensures that the multiple components are evenly distributed, and the homogenization in step S3 further breaks down the existing soft agglomerates. Therefore, it is possible to efficiently and stably produce nutritionally fortified flour with highly dispersed components and consistent performance.

[0022] Preferably, in step S1, the pretreatment includes sieving, with a sieve mesh size of 70 to 100 mesh.

[0023] By adopting the above technical solution, the pretreatment of various powder raw materials by sieving with a specific mesh size before mixing can break up the agglomerates formed during storage and transportation, and remove a small number of coarse particles. This step ensures that the initial particle size of the material is within a relatively uniform range, providing conditions for achieving uniform dispersion at the microscale in the subsequent mixing steps. Therefore, it is a prerequisite for obtaining batch-to-batch quality stability of the final product.

[0024] Preferably, in step S2, the mixing time is controlled to be 30 to 45 minutes and the mixing speed is 15 to 20 rpm.

[0025] By adopting the above technical solution, the use of mild but sufficiently long mixing conditions, where the low rotation speed can avoid protein denaturation or fiber breakage due to excessive shear force, and the sufficient mixing time ensures that various powder raw materials with different densities and particle sizes, including proteins, fibers, colloids, etc., can be fully and uniformly mixed. This control avoids material classification caused by insufficient mixing or uneven composition due to over-mixing, thus ensuring the production of mixed powders with highly uniform components and consistent functions.

[0026] Preferably, in step S2, edible salt and sugar substitute are also added, wherein the amount of edible salt is 0.1% to 1% of the total weight of the raw materials, and the salt is added at the beginning of the mixing step.

[0027] By adopting the above technical solution, a trace amount of edible salt and artificial sweetener are added at the beginning of mixing. They can be evenly distributed throughout the powder system as flavor regulators throughout the mixing process. In addition to enhancing the base flavor, edible salt can also strengthen the network structure of gluten protein, while the early addition of artificial sweetener ensures that its sweetness can fully mask the off-flavors of other components. This timing and method of addition allows the flavor components to mix synchronously with the basic components, thus achieving uniformity of flavor in the final product and avoiding localized tastes that are too strong or too weak.

[0028] Preferably, in step S3, the homogenization process adopts an airflow homogenization method, controlling the homogenizing air pressure to be 0.4MPa~0.8MPa, the processing time to be 2~5 minutes, and controlling the moisture content of the homogenized powder to be less than 5%.

[0029] By adopting the above technical solution, the use of airflow homogenization, under set pressure and time, utilizes the shearing and collision effects of high-speed airflow to effectively disperse the small soft agglomerates that still exist after mixing, further refining the powder particles and making them more evenly distributed. At the same time, controlling the moisture content of the homogenized powder to a low level can inhibit the growth of microorganisms and prevent the powder from absorbing moisture and clumping again during storage. Therefore, this step improves the flowability and stability of the powder, ensuring the excellent processing performance and long shelf life of the final product.

[0030] In summary, this application has the following beneficial effects:

[0031] 1. Because this application adopts a formula design that replaces the starch component in traditional flour with a high proportion of protein and dietary fiber components, the protein and dietary fiber themselves do not have glycemic properties and can form a network structure, thereby changing the nutritional composition of the flour. This results in a reduction of carbohydrate content and an increase of protein and dietary fiber content at the molecular level in the final product, thereby transforming staple food from an energy source into a functional nutritional carrier, meeting the needs of modern diets for blood sugar management and weight control.

[0032] 2. This application preferably uses a scientific combination of multiple protein sources and dietary fiber. Since animal protein and plant protein are complementary in terms of amino acid patterns, and soluble fiber and insoluble fiber can have a synergistic effect in terms of water retention, gel formation and texture provision, the multiple components form a three-dimensional network during the mixing and homogenization process. This not only restores the skeletal function of gluten, but also improves the textural properties of the high-protein, high-fiber system. Therefore, the effect of simultaneous improvement in nutritional fortification and sensory experience is achieved.

[0033] 3. The method of this application adopts a three-step dry process of pretreatment, gentle mixing and air homogenization. The sieving in the pretreatment step lays the foundation for subsequent mixing and avoids uneven mixing caused by agglomeration. The low-speed long-time mixing ensures that components with different densities and particle sizes are uniformly dispersed without destroying their functional properties. The final air homogenization further breaks down soft agglomerates and, in conjunction with low moisture content control, allows the functional properties of each component in the formulation to be exerted and kept stable. Therefore, the product achieves high batch stability, good processing adaptability and long shelf life. Attached Figure Description

[0034] Figure 1 This is a flowchart illustrating a method for preparing low-carbohydrate, high-protein, and high-dietary-fiber flour as proposed in this application. Detailed Implementation

[0035] The present application will be further described in detail below with reference to the accompanying drawings and embodiments.

[0036] Technical concept:

[0037] The relevant flours can regulate protein content and functionality through milling and blending technologies to meet the diverse textural needs of downstream foods. However, their formulations still rely on starch matrix, have a high proportion of carbohydrates and a significant glycemic index, which means that the final products cannot meet the modern diet's demand for functional nutrient carriers with low glycemic index, high protein and high dietary fiber.

[0038] This application discloses a low-carbohydrate, high-protein, and high-dietary-fiber flour and its preparation method. It is made from raw materials comprising the following weight percentages: 30%–60% protein, 20%–50% dietary fiber, 10%–15% controlled carbohydrates, and 5%–10% food colloids and functional additives; wherein the total carbohydrate content of the flour is less than 30%, and the total sugar content is less than 0.25%. The preparation method is as follows: S1: Pre-treating each material to obtain pre-treated material; S2: Mixing the pre-treated material to obtain mixed powder; S3: Homogenizing the mixed powder to obtain homogenized powder; S4: Packaging the homogenized powder.

[0039] This application adopts a formulation design that replaces the starch component in traditional flour with a high proportion of protein and dietary fiber components. The protein and dietary fiber themselves do not have glycemic properties and can form a network structure, thereby changing the nutritional composition of the flour. This results in a reduction of carbohydrate content and an increase of protein and dietary fiber content at the molecular level in the final product, thereby transforming staple food from an energy source into a functional nutritional carrier, meeting the needs of modern diets for blood sugar management and weight control.

[0040] Example 1: This example provides a low-carbohydrate, high-protein, and high-dietary-fiber flour, made from raw materials comprising the following weight percentages: 30% protein component, 50% dietary fiber component, 10% carbohydrate control component, and 10% food colloids and functional additives;

[0041] The protein component is a mixture of soy protein isolate and deodorized soybean flour, the dietary fiber component is a mixture of resistant dextrin and oat fiber, and the carbohydrate control component is modified brown rice flour.

[0042] The preparation method of the above-mentioned low-carbohydrate, high-protein, and high-dietary-fiber flour is as follows:

[0043] S1: Prepare protein components, dietary fiber components, carbohydrate control components, and food colloids and functional excipients, and pre-treat each material to obtain pre-treated materials.

[0044] The pretreatment includes sieving, with a sieve mesh size of 70.

[0045] S2: Mix the pretreated materials obtained in S1 to obtain mixed powder;

[0046] The mixing time was controlled at 30 minutes and the mixing speed at 15 rpm. At the beginning of the mixing step, edible salt and sucralose were added, with the amount of edible salt being 0.1% and the amount of sucralose being 0.01%.

[0047] S3: Homogenize the mixed powder obtained in S2 to obtain homogenized powder;

[0048] The homogenization process employs an airflow homogenization method, controlling the homogenizing air pressure at 0.4 MPa and the processing time at 5 minutes, while ensuring that the moisture content of the homogenized powder is below 5%.

[0049] S4: Package the homogenized powder obtained in S3 to obtain low-carbohydrate, high-protein, and high-dietary-fiber flour.

[0050] Example 2: This example provides a low-carbohydrate, high-protein, and high-dietary-fiber flour, made from raw materials comprising the following weight percentages: 45% protein, 35% dietary fiber, 12% carbohydrate control components, and 8% food colloids and functional additives;

[0051] The protein component is a mixture of pea protein and chickpea flour, the dietary fiber component is a mixture of inulin and pea fiber, the carbohydrate control component is modified oat flour, and it also contains the artificial sweetener maltitol, with a weight percentage of 0.255%.

[0052] The preparation method of the above-mentioned low-carbohydrate, high-protein, and high-dietary-fiber flour is as follows:

[0053] S1: Prepare protein components, dietary fiber components, carbohydrate control components, and food colloids and functional excipients, and pre-treat each material to obtain pre-treated materials.

[0054] The pretreatment includes sieving, with a sieve mesh size of 85.

[0055] S2: Mix the pretreated materials obtained in S1 to obtain mixed powder;

[0056] The mixing time was controlled at 37 minutes and the mixing speed was 17.5 rpm. Salt was added at the beginning of the mixing step, with the amount of salt being 0.55%.

[0057] S3: Homogenize the mixed powder obtained in S2 to obtain homogenized powder;

[0058] The homogenization process employs an airflow homogenization method, controlling the homogenizing air pressure at 0.6 MPa and the processing time at 3.5 minutes, while ensuring that the moisture content of the homogenized powder is below 5%.

[0059] S4: Package the homogenized powder obtained in S3 to obtain low-carbohydrate, high-protein, and high-dietary-fiber flour.

[0060] Example 3: This example provides a low-carbohydrate, high-protein, and high-dietary-fiber flour, made from raw materials comprising the following weight percentages: 60% protein, 20% dietary fiber, 15% carbohydrate control components, and 5% food colloids and functional additives;

[0061] The protein component is a mixture of wheat protein, whey protein and egg white protein; the dietary fiber component is a mixture of polydextrose and apple fiber; the carbohydrate control component is modified coarse wheat flour; and it also contains the artificial sweetener maltitol, with the artificial sweetener accounting for 0.5% by weight.

[0062] The preparation method of the above-mentioned low-carbohydrate, high-protein, and high-dietary-fiber flour is as follows:

[0063] S1: Prepare protein components, dietary fiber components, carbohydrate control components, and food colloids and functional excipients, and pre-treat each material to obtain pre-treated materials.

[0064] The pretreatment includes sieving, with a sieve mesh size of 100.

[0065] S2: Mix the pretreated materials obtained in S1 to obtain mixed powder;

[0066] The mixing time was controlled at 45 minutes and the mixing speed at 20 rpm. At the beginning of the mixing step, salt and maltitol were added, with the amount of salt being 1% and the amount of maltitol being 0.5%.

[0067] S3: Homogenize the mixed powder obtained in S2 to obtain homogenized powder;

[0068] The homogenization process employs an airflow homogenization method, controlling the homogenizing air pressure at 0.8 MPa and the processing time at 2 minutes, while ensuring that the moisture content of the homogenized powder is below 5%.

[0069] S4: Package the homogenized powder obtained in S3 to obtain low-carbohydrate, high-protein, and high-dietary-fiber flour.

[0070] Example 4: This example provides a low-carbohydrate, high-protein, and high-dietary-fiber flour, made from the following ingredients by weight percentage: 10% coarse wheat flour, 10% soy protein isolate, 35% pea protein, 3% inulin, 10% apple fiber, 10% pea fiber powder, 10% modified oat flour, 2% anti-guar gum, 7% konjac flour, 0.05% maltitol, 0.2% edible vanilla flavoring, and 2.75% mineral mixture;

[0071] The preparation method of the above-mentioned low-carbohydrate, high-protein, and high-dietary-fiber flour is as follows:

[0072] S1: Prepare protein components, dietary fiber components, carbohydrate control components, and food colloids and functional excipients, and pre-treat each material to obtain pre-treated materials.

[0073] The pretreatment includes sieving, with a sieve mesh size of 80.

[0074] S2: Mix the pretreated materials obtained in S1 to obtain mixed powder;

[0075] The mixing time was controlled at 45 minutes and the mixing speed at 15 rpm. Maltitol, a sweetener, was added at the beginning of the mixing step at a dosage of 0.05%.

[0076] S3: Homogenize the mixed powder obtained in S2 to obtain homogenized powder;

[0077] The homogenization process employs an airflow homogenization method, controlling the homogenizing air pressure at 0.5 MPa and the processing time at 4 minutes, while ensuring that the moisture content of the homogenized powder is below 5%.

[0078] S4: Package the homogenized powder obtained in S3 to obtain low-carbohydrate, high-protein, and high-dietary-fiber flour.

[0079] Comparative Example 1: This comparative example is the same as that in Example 1, except that the protein content is controlled at 11.5%, dietary fiber at 2.2%, and total carbohydrates at 75.3%, while the rest is the same as in Example 1.

[0080] Comparative Example 2: This comparative example refers to the content of Example 1, except that the amount of dietary fiber component is 10%, and the amount of protein component is increased to 70% accordingly. The rest of the content is the same as Example 1.

[0081] Comparative Example 3: This comparative example refers to the content of Example 1, except that in step S1, the pretreatment uses a sieve mesh of 50 mesh, and the rest of the content is the same as Example 1.

[0082] Comparative Example 4: This comparative example refers to the content of Example 1, except that in step S2, the mixing time is controlled to be 10 minutes and the mixing speed is 5 rpm. The rest of the content is the same as Example 1.

[0083] Comparative Example 5: This comparative example refers to the content of Example 1, except that in step S3, the homogenizing air pressure is controlled at 0.2 MPa and the processing time is 1 minute. The rest of the content is the same as that of Example 1.

[0084] Comparative Example 6: This comparative example refers to the content of Example 1, except that the formula does not contain any carbohydrate control components, and its proportion is made up by the protein components and dietary fiber components in the original proportion of Example 1. The rest of the contents are the same as those of Example 1.

[0085] Performance testing

[0086] Sample preparation: The samples used for performance testing were prepared according to the methods described in Examples 1-4, and Comparative Examples 1-6 were prepared as controls. After preparation, all samples were equilibrated for 24 hours at a temperature of 25°C and a relative humidity of 50%, and then various performance tests were performed to ensure the accuracy and comparability of the test results.

[0087] Basic nutritional component testing: The protein, dietary fiber, total carbohydrate, and moisture content of the samples were determined using national standard methods. The protein content was determined using the Kjeldahl method, the dietary fiber content was determined using the enzymatic gravimetric method, and the total carbohydrate content was obtained by subtraction. Testing standards: Protein content testing was based on GB5009.5, dietary fiber content testing was based on GB5009.88, and moisture content testing was based on GB5009.3.

[0088] In vitro glycemic index (GI) detection: An in vitro method simulating gastrointestinal digestion is used. Samples are co-incubated with digestive enzymes under specific temperature and pH conditions. The amount of glucose released at different time points is measured, and the expected GI is obtained. A low GI indicates slow carbohydrate digestion and absorption, which is beneficial for stable blood sugar levels. Testing standards: Referencing the assessment principles of carbohydrate digestibility in the Q&A section of GB28050-2011 National Food Safety Standard for General Rules for Nutrition Labelling of Prepackaged Foods, an internationally recognized in vitro digestion model is used for evaluation.

[0089] Sensory evaluation testing: A group of trained sensory evaluators will be invited to evaluate the standard steamed buns or noodles made from the samples using a blind test method. Evaluation indicators include appearance, aroma, texture, stickiness, and overall acceptability, and a quantitative scoring table will be used to record the results. Testing standards: The sensory analysis experimental procedure design refers to GB / T16291.1-2012, and the specific scoring standards are formulated with reference to industry-standard methods.

[0090] Table 1: Comparison of Detection Data between Examples and Comparative Examples

[0091] Group Protein content (%) Dietary fiber content (%) Total carbohydrate content (%) In vitro glycemic index Overall sensory acceptability (score) Example 1 35.0 45.0 10.0 30 8.5 Example 2 40.0 40.0 15.0 35 8.8 Example 3 55.0 25.0 12.0 32 8.2 Example 4 33.0 48.0 13.0 33 9.0 Comparative Example 1 11.5 2.2 75.3 85 7.0 Comparative Example 2 65.0 12.0 18.0 50 6.5 Comparative Example 3 35.0 45.0 10.0 42 5.4 Comparative Example 4 35.0 45.0 10.0 45 4.5 Comparative Example 5 35.0 45.0 10.0 42 5.2 Comparative Example 6 34.0 56.0 15.0 47 5.1

[0092] Example Conclusion:

[0093] As can be seen from Examples 1-3 and Comparative Example 1, and Table 1, the formulation design that replaces starch in flour with a high proportion of protein and dietary fiber changes the nutritional composition of the product, transforming flour from a high-carbohydrate energy carrier into a high-protein, high-fiber nutritional carrier, thereby enhancing its nutritional function.

[0094] As can be seen from Examples 1-3 and Comparative Example 2, and Table 1, the protein component and dietary fiber component can produce a synergistic effect within the ratio range defined in this invention. While maintaining a reasonable texture, the two components can enhance the satiety and nutritional balance of the product, and avoid the problems of processing adaptability and taste deterioration caused by excessive single component.

[0095] As can be seen from Examples 1-3 and Comparative Example 3, and Table 1, sufficient and appropriate pretreatment of raw materials is a prerequisite for ensuring the uniformity of subsequent mixing. Appropriate sieving can effectively break up agglomerates, laying the foundation for the uniform dispersion of each component, thereby ensuring the stability of the final product performance.

[0096] As can be seen from Examples 1-3 and Comparative Example 4, and Table 1, a mixing process with sufficient duration and appropriate rotation speed can achieve a uniform distribution of multiple components with different densities and particle sizes. This is a crucial step in obtaining composite powders with consistent function and stable structure.

[0097] As can be seen from Examples 1-3 and Comparative Example 5, and Table 1, airflow homogenization can effectively disperse the soft agglomerates remaining in the mixed powder, and improve the dispersibility and flowability of the powder, which has an impact on the processing performance and storage stability of the final product.

[0098] As can be seen from Examples 1-3 and Comparative Example 6, and Table 1, the introduction of an appropriate amount of carbohydrate control components not only helps to balance the overall flavor and texture of the formula, but its specific slow digestion characteristics also play an auxiliary role in maintaining stable blood sugar levels.

[0099] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A low carbohydrate, high protein, high dietary fiber flour, characterized in that, It is made from raw materials containing the following weight percentages: 30%–60% protein, 20%–50% dietary fiber, 10%–15% carbohydrate control components, and 5%–10% food colloids and functional additives; wherein the total carbohydrate content of the flour is less than 30% and the total sugar content is less than 0.25%.

2. The low carbohydrate, high protein, high dietary fiber flour according to claim 1, characterized in that, The protein components are one or more of the following: soy protein isolate, whey protein, pea protein, wheat protein, egg white protein, deodorized soybean flour, chickpea flour, or coarse wheat flour.

3. The low-carbohydrate, high-protein, and high-dietary-fiber flour according to claim 1, characterized in that, The dietary fiber component is selected from one or more of resistant dextrin, inulin, polydextrose, oat fiber, pea fiber, konjac flour, or apple fiber.

4. The low-carbohydrate, high-protein, and high-dietary-fiber flour according to claim 1, characterized in that, The carbohydrate control component is a cereal flour that has undergone enzymatic treatment or physical modification to reduce the amylopectin content, namely one or more of modified brown rice flour, modified oat flour, or modified whole wheat flour.

5. The low carbohydrate, high protein, high dietary fiber flour as claimed in claim 1, wherein, The flour also contains a sugar substitute, which is used in an amount of 0.01% to 0.5% of the total weight of the raw materials. The sugar substitute is maltitol or a variety of sugar alcohols.

6. A process for the preparation of a low carbohydrate, high protein, high dietary fiber flour, characterized in that, The method for using a low-carbohydrate, high-protein, high-diet-fiber flour according to any one of claims 1-5 comprises the following steps: S1: Prepare protein components, dietary fiber components, carbohydrate control components, and food colloids and functional excipients, and pre-treat each material to obtain pre-treated materials. S2: Mix the pretreated materials obtained in S1 to obtain mixed powder; S3: Homogenize the mixed powder obtained in S2 to obtain homogenized powder; S4: Package the homogenized powder obtained in S3 to obtain the low-carbohydrate, high-protein, and high-dietary-fiber flour.

7. A process for the preparation of a low carbohydrate, high protein, high dietary fiber flour as claimed in claim 6, wherein, In step S1, the pretreatment includes sieving, with a sieve mesh size of 70 to 100 mesh.

8. A process for the preparation of a low carbohydrate, high protein, high dietary fiber flour as claimed in claim 6, wherein, In step S2, the mixing time is controlled to be 30 to 45 minutes and the mixing speed is 15 to 20 rpm.

9. A process for the preparation of a low carbohydrate, high protein, high dietary fiber flour as claimed in claim 6, wherein, In step S2, edible salt and sugar substitute are added. The amount of edible salt is 0.1% to 1% of the total weight of the raw materials, and it is added at the beginning of the mixing step.

10. The method for preparing low-carbohydrate, high-protein, and high-dietary-fiber flour according to claim 6, characterized in that, In step S3, the homogenization process is carried out using airflow homogenization, with the homogenizing air pressure controlled at 0.4MPa~0.8MPa and the processing time at 2~5 minutes, ensuring that the moisture content of the homogenized powder is below 5%.

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