A linear maltotetraose energy gum and a method for preparing the same

Abstract

This invention discloses a linear maltodextrose energy gel and its preparation method, belonging to the field of functional food technology. Using linear maltodextrose with a purity greater than 95% as the basic raw material, the prepared linear maltodextrose energy gel significantly prolongs the exhaustive swimming time of mice by 85.61%, reduces serum lactate by 38.43% and urea nitrogen by 42.67% after exhaustive exercise, and increases liver glycogen by 98.30% and muscle glycogen reserves by 115.63%, effectively alleviating exercise fatigue and reducing bodily damage. The energy gel has a uniform texture, suitable sweetness and viscosity, good palatability when swallowed, and a refreshing aftertaste without any off-flavor. In preparing high-energy-density energy gels, good viscosity and taste can be maintained without adding hydrocolloids. This reduces production costs and simplifies the production process while avoiding the adverse effects of hydrocolloids on gastric emptying speed and sticky texture, resulting in a higher quality energy gel.

Description

Technical Field

[0001] This invention relates to a linear maltotetrasaccharide energy gel and its preparation method, belonging to the field of functional food technology. Background Technology

[0002] In recent years, with people's pursuit of a healthy lifestyle, regular exercise has become an important way to improve health. However, excessive exercise can put the body in an extreme physiological environment, leading to a disruption of homeostasis and causing harm. Currently, exercise-induced fatigue has become a common phenomenon among fitness enthusiasts and athletes. During high-intensity exercise, the large-scale consumption of glycogen leads to the accumulation of lactic acid in the body, while also activating the degradation of proteins and fats for energy. The resulting metabolic waste products, such as urea nitrogen, further contribute to fatigue. Therefore, consuming energy gels during exercise has become a widely accepted way to relieve fatigue.

[0003] Currently, a range of energy gel products have been developed for athletes, including those containing caffeine, taurine, glucuronic acid, and some stimulants. However, the safety of these substances and the rules of competitive sports limit their widespread use. Therefore, people are increasingly focusing on naturally derived carbohydrates, with starch and its derivatives gaining popularity due to their green and safe characteristics. Traditional energy gels primarily use glucose, high-fructose corn syrup, and maltodextrin as their main carbohydrates. Patent CN 117099959 A discloses a sports nutrition composition and its preparation method, using glucose as the main energy source to provide sufficient energy to the body. However, while glucose can provide rapid energy, the corresponding sharp rise in blood sugar can easily lead to a large secretion of insulin, causing reactive hypoglycemia, which is extremely detrimental to prolonged endurance exercise. Although high-fructose corn syrup can provide rapid energy to the body through different metabolic pathways, fructose and glucose are highly sweet, and consuming them at high energy densities can easily produce an overly sweet taste. Furthermore, some people have fructose intolerance, which can easily burden the digestive system. Patent CN 105962346 A discloses a method for preparing energy gels and their further processing, using maltodextrin and / or starch as the main carbohydrate components, which can be used for energy replenishment before, during, and after exercise. However, due to the relatively complex branched structure of maltodextrin and starch, their slow decomposition rate makes it difficult to meet short-term energy gaps. Furthermore, their poor solubility, especially at high concentrations, makes them difficult to dissolve and prone to retrogradation, resulting in an unstable system and poor taste, hindering the development of high-energy-density energy gels. Maltodextrin oligosaccharides, as a type of carbohydrate with a moderate molecular weight and relatively stable energy supply, have come into focus and show great potential in the development of sports nutrition products. However, when using commercially available malt oligosaccharide syrups to prepare malt oligosaccharide energy gels, they cannot effectively achieve the desired anti-fatigue effect. Furthermore, when using existing malt oligosaccharide syrups to prepare energy gels, the resulting gels have high fluidity and require the addition of hydrocolloids for thickening to ensure good swallowing palatability. However, the addition of hydrocolloids affects gastric emptying speed and results in a sticky texture, thus limiting the development of malt oligosaccharide energy gels.

[0004] Therefore, providing a high-energy-density energy gel with good taste is of great significance for the development of sports nutrition foods. Summary of the Invention

[0005] To address the shortcomings of current high-energy-density energy gels, such as an overly sweet taste, system instability, and heavy burden on the digestive system, this invention provides a method for preparing a high-energy-density linear maltodextrose energy gel with a pleasant taste. By selecting high-purity linear maltodextrose as the base raw material, the adverse effects of glucose and maltodextrin on the taste and texture of the energy gel are avoided. Notably, during the experiment, we found that the linear maltodextrose energy gel itself possesses suitable viscosity at high energy density, exhibiting good swallowability without the need for adding hydrocolloids for thickening. This reduces the impact of hydrocolloids on gastric emptying speed and the sticky texture of the gel. This simplifies the process and reduces costs, and gives the high-energy-density energy gel advantages such as moderate viscosity, refreshing taste, uniform texture, and gastrointestinal friendliness. It can effectively alleviate physical fatigue caused by insufficient energy during exercise, improve athletic performance, and has promising application prospects.

[0006] This invention is achieved through the following technical solution:

[0007] The first objective of this invention is to provide a linear maltodextrose energy gel, comprising, by weight, 20-70 parts of linear maltodextrose, 25-75 parts of water, 0.0-0.10 parts of hydrophilic colloid, 0.05-0.5 parts of mineral salt, 0.05-0.1 parts of acidity regulator, and 0.01-0.1 parts of edible flavor; wherein the purity of the linear maltodextrose is above 95%.

[0008] In one embodiment of the present invention, the solid content of linear maltodextrose in the energy gel is 20%-80%.

[0009] Furthermore, the solid content of linear maltodextrose in the energy gel is preferably 60%.

[0010] In one embodiment of the present invention, the hydrophilic colloid is one or more of the following: low-acyl gellan gum, sodium alginate, carrageenan, xanthan gum, pectin, guar gum, hydroxypropyl distarch phosphate, and sodium carboxypropyl cellulose.

[0011] Furthermore, the hydrophilic colloid is preferably xanthan gum.

[0012] In one embodiment of the present invention, the mineral salt is one or more of sodium chloride, potassium chloride, magnesium lactate, calcium lactate, and calcium carbonate, used in combination.

[0013] Furthermore, the mineral salt is preferably sodium chloride and calcium carbonate in a 1:1 (w / w) ratio.

[0014] In one embodiment of the present invention, the acidity regulator is one or more of sodium citrate, citric acid, potassium citrate, malic acid, lactic acid, and sodium lactate.

[0015] Furthermore, the acidity regulator is preferably citric acid and sodium citrate in a 1:1 (w / w) ratio.

[0016] In one embodiment of the present invention, the linear maltodextrose energy gel comprises, by weight, 50-70 parts of linear maltodextrose, 30-50 parts of water, 0.05-0.5 parts of mineral salt, 0.05-0.1 parts of acidity regulator, and 0.01-0.1 parts of edible flavor; wherein the purity of the linear maltodextrose is above 95%.

[0017] The second objective of this invention is to provide a method for preparing the aforementioned linear maltotetrasaccharide energy gel, comprising the following steps:

[0018] S1. According to the mass fraction, mix linear maltodextrose syrup or powder with a purity >95% with water at 50℃-80℃ and stir until homogeneous;

[0019] S2. Under conditions of 50℃-80℃, add mineral salts and acidity regulators to the syrup obtained by stirring evenly in step S1, and stir evenly.

[0020] S3. Under shear conditions, add the hydrophilic colloid to the syrup obtained by stirring in step S2, and keep it at 50℃-80℃ for 5min-15min to allow it to fully swell and disperse evenly.

[0021] S4. Add edible flavoring to the syrup that has been evenly dispersed in step S3, and shear and homogenize the syrup at 50℃-80℃.

[0022] S5. The syrup that has been cut and homogenized in step S4 is sterilized. After sterilization, it is filtered and filled under aseptic conditions, and after cooling, the linear maltotetrasaccharide energy gel is obtained.

[0023] In one embodiment of the present invention, in S1, the stirring speed is 150 r / min-300 r / min and the stirring time is 2 min-5 min.

[0024] In one embodiment of the present invention, in S2, the stirring speed is 150 r / min-300 r / min and the stirring time is 2 min-5 min.

[0025] In one embodiment of the present invention, in S3, the shearing rate is 5000 s. -1 -15000s -1 The shearing time is 1-3 minutes.

[0026] In one embodiment of the present invention, in S4, the shearing rate is 5000 s. -1 -15000s-1 The shearing time is 1-3 minutes.

[0027] In one embodiment of the present invention, in step S4, the homogenization pressure is 15-30 MPa, and the number of homogenization cycles is 1-3.

[0028] In one embodiment of the present invention, in S5, the sterilization is high-pressure steam sterilization, irradiation sterilization, or pasteurization.

[0029] In one embodiment of the present invention, in step S5, the filling temperature is 30°C-50°C.

[0030] The beneficial effects of this invention are:

[0031] (1) The linear maltotetrasaccharide energy gel prepared in this invention can significantly prolong the duration of exhaustive swimming in mice by 85.61%, reduce the amount of lactic acid by 38.43% and urea nitrogen by 42.67% in the serum of mice after exhaustive exercise, increase the reserves of liver glycogen by 98.30% and muscle glycogen by 115.63%, effectively relieve exercise fatigue and reduce physical damage.

[0032] (2) The linear maltotetrasaccharide energy gel prepared by the present invention has a uniform texture, suitable sweetness (7.8) and viscosity (898.25 mPas), good swallowing palatability when consumed, and a refreshing aftertaste without any off-flavor.

[0033] (3) The method for preparing linear maltotetrasaccharide energy gel provided by the present invention can maintain good viscosity and taste without adding hydrophilic colloids when preparing high energy density energy gel. While reducing production costs and simplifying the production process, it avoids the adverse effects of hydrophilic colloids on gastric emptying speed and sticky taste, thus making the energy gel have better quality.

[0034] (4) The method for preparing linear maltotetrasaccharide energy gel provided by the present invention uses high-purity linear maltotetrasaccharide as raw material, which can give full play to the physiological function of linear maltotetrasaccharide, effectively improve the body's glycogen reserves, and make the energy gel more functional. Attached Figure Description

[0035] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0036] Figure 1 Images of energy gel products made from different carbohydrates;

[0037] Figure 2 The image shows the effect of linear maltotetrasaccharide energy gels of different purities on relieving exercise fatigue in mice. Detailed Implementation

[0038] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the present invention will be further described below with reference to the accompanying drawings and specific embodiments, so that those skilled in the art can better understand and implement the present invention, but the embodiments are not intended to limit the present invention.

[0039] Source of raw materials

[0040] The maltodextrin used in the examples was purchased from Shandong Xiwang Sugar Industry Co., Ltd.

[0041] The high-purity linear maltotetrasaccharide used in the examples was prepared in the laboratory, wherein the content of G4 (linear maltotetrasaccharide) was 98.25%, the content of G1-G3 (glucose, maltose, and maltotriose) was 1.3%, and the content of G5-Gn (a small amount of G5, mainly maltodextrin) was 0.45%. The preparation method is described in CN 119331930 A.

[0042] The low-purity linear maltotetrasaccharide used in the examples contained 55.55% G4 (linear maltotetrasaccharide), 21.77% G1-G3 (glucose, maltose, maltotriose), and 22.68% G5-Gn (a small amount of G5, mainly maltodextrin).

[0043] The medium-purity linear maltodextrose used in the examples contained 75.34% G4 (linear maltodextrose), 2.23% G1-G3 (glucose, maltose, maltotriose), and 22.43% G5-Gn (a small amount of G5, mainly maltodextrin).

[0044] The hydroxypropyl distarch phosphate used in the examples was purchased from Henan Hengrui Starch Technology Co., Ltd.

[0045] The glucose, sodium chloride, calcium carbonate, citric acid, and sodium citrate used in the examples were all purchased from Henan Wanbang Chemical Technology Co., Ltd.

[0046] The ICR mice used in the examples were purchased from Spifort (Suzhou) Biotechnology Co., Ltd.

[0047] The detection methods for relevant behavioral and biochemical indicators in this embodiment of the invention are as follows:

[0048] Swimming exhaustion experiment: After fasting for 12 hours but not water, mice in each group were subjected to a weighted swimming exhaustion experiment (5% of the mouse's body weight). The specific details are as follows: The weight was tied to a cotton thread 1 cm from the base of the mouse's tail, and the length of the cotton thread hanging down was kept to be basically consistent to avoid touching the bottom during swimming and affecting the results. The mice were placed in the swimming box one by one for exhaustion swimming. After swimming for 10 minutes, the mice were quickly taken out, gavaged, and immediately returned to the pool. The criterion for determining exhaustion of the mice was that the mouse's head (mouth and nose) was completely submerged in water for 7 seconds. The mice were promptly taken out, dried, and returned to the cage.

[0049] The determination of relevant biochemical indicators: serum lactate, serum urea nitrogen, liver glycogen, muscle glycogen, etc. were all measured using kit methods. The kits were purchased from Nanjing Jiancheng Bioengineering Institute, and the detection steps were all performed in accordance with the kit instructions.

[0050] Sweetness: Determined using the relative sweetness method: A gradient sucrose standard solution was prepared, and the energy gel was diluted to a fluid state and stirred well. In a constant temperature environment of 25°C, sensory evaluators conducted a double-blind evaluation of the diluted energy gel, alternately tasting the diluted linear maltodextrose energy gel and the sucrose solution to determine the sweetness matching point, which was then multiplied by the corresponding dilution factor to obtain the sweetness data of the energy gel.

[0051] Viscosity: The viscosity was measured using an AVSCO portable digital viscometer. A suitable test probe was selected based on the preliminary experiment. The specific measurement method was performed according to the instruction manual. The unit is mPa·s.

[0052] Sensory Evaluation: The palatability and aftertaste of the energy gels were evaluated using sensory evaluation methods. Thirty volunteers aged 18-50 years (male or female) were recruited, provided they had no digestive system diseases, no taste / olfactory disorders, had not smoked or consumed alcohol within the past 24 hours, and had not ingested any medications affecting taste or salivation. Non-evaluators randomly coded the energy gel samples, with each sample weighing 15g. After taste sensitivity testing and training, volunteers conducted sensory evaluation experiments in a constant temperature environment of 25℃. Each evaluator reviewed no more than four samples per round; sample intervals were ≥10 minutes, during which volunteers were required to rinse their mouths with water and rest.

[0053] The evaluation criteria are as follows:

[0054]

[0055] The total score for energy gel evaluation = (smoothness of swallowing × 0.3) + (oral residue × 0.25) + (aftertaste intensity × 0.25) + (duration × 0.2)

[0056] Example 1

[0057] This embodiment provides a method for preparing linear maltodextrose energy gels, the specific steps of which are as follows:

[0058] Step (1): Mix high-purity linear maltotetraose (purity > 95%) with pure water at 60°C to prepare a linear maltotetraose syrup with a mass fraction of 20%, and stir at 300 r / min for 5 min until the syrup is uniform.

[0059] Step (2): At 60°C, add 0.10% (w / w) sodium chloride and calcium carbonate (1:1) and 0.05% (w / w) citric acid and sodium citrate (1:1) to the syrup prepared in step (1), and stir at 300 r / min for 5 min until the syrup is uniform.

[0060] Step (3): Add 0.05% (w / w) of food flavoring to the syrup from step (2), and shear and homogenize the syrup at 60°C with a shearing speed of 10000 s. -1 The shearing time was 2 minutes, the homogenization pressure was 25 MPa, and the homogenization was performed twice.

[0061] Step (4): After pasteurizing the syrup in step (3), cool it to 40°C and filter and fill it under aseptic conditions. After cooling, the linear maltodextrose energy gel sample is obtained, numbered 20%-HPG4.

[0062] As shown in Table 1, the energy density of linear maltodextrose energy gel at a concentration of 20% is 324 kJ / 100 mL, which is relatively low. The sweetness of the energy gel is 3.1, the viscosity is 39.33 mPa.s, and the overall sensory score is relatively high at 81.45. However, the low viscosity is not conducive to the intake of energy gel during exercise.

[0063] Example 2

[0064] This embodiment provides a method for preparing linear maltodextrose energy gels, the specific steps of which are as follows:

[0065] Step (1): Mix high-purity linear maltotetraose (purity > 95%) with pure water at 60°C to prepare a linear maltotetraose syrup with a mass fraction of 40%. Stir at 300 r / min for 5 min until the syrup is uniform.

[0066] Step (2): At 60°C, add 0.10% (w / w) sodium chloride and calcium carbonate (1:1) and 0.05% (w / w) citric acid and sodium citrate (1:1) to the syrup prepared in step (1), and stir at 300 r / min for 5 min until the syrup is uniform.

[0067] Step (3): Add 0.05% (w / w) of food flavoring to the syrup from step (2), and shear and homogenize the syrup at 60°C with a shearing speed of 10000 s. -1The shearing time was 2 minutes, the homogenization pressure was 25 MPa, and the homogenization was performed twice.

[0068] Step (4): After pasteurizing the syrup in step (3), cool it to 40°C and filter and fill it under aseptic conditions. After cooling, the linear maltodextrose energy gel sample is obtained, numbered 40%-HPG4.

[0069] As shown in Table 1, the energy density of the linear maltotetrasaccharide energy gel at a concentration of 20% is 648 kJ / 100 mL, which is relatively low. The sweetness of the energy gel is 6.4, the viscosity is 222.64 mPa.s, and the sensory score is 85.22. However, the energy gel still has strong fluidity.

[0070] Example 3

[0071] This embodiment provides a method for preparing linear maltodextrose energy gels, the specific steps of which are as follows:

[0072] Step (1): Mix high-purity linear maltotetraose (purity > 95%) with pure water at 60°C to prepare a linear maltotetraose syrup with a mass fraction of 60%. Stir at 300 r / min for 5 min until the syrup is uniform.

[0073] Step (2): At 60°C, add 0.10% (w / w) sodium chloride and calcium carbonate (1:1) and 0.05% (w / w) citric acid and sodium citrate (1:1) to the syrup prepared in step (1), and stir at 300 r / min for 5 min until the syrup is uniform.

[0074] Step (3): Add 0.05% (w / w) of food flavoring to the syrup from step (2), and shear and homogenize the syrup at 60°C with a shearing speed of 10000 s. -1 The shearing time was 2 minutes, the homogenization pressure was 25 MPa, and the homogenization was performed twice.

[0075] Step (4): After the syrup in step (3) is sterilized by high pressure steam, it is cooled to 40°C and then filtered and filled under aseptic conditions. After cooling, the linear maltodextrose energy gel sample is obtained, numbered 60%-HPG4.

[0076] As shown in Table 1, compared to Example 1, increasing the concentration of linear maltodextrose to 60% (w / w) can increase the viscosity to 898.25 mPa·s and the sweetness to 7.2. Figure 1 As shown, the energy gel is in good condition at this point. It achieved the highest sensory evaluation score of 88.67, indicating good palatability when swallowed, no residue in the mouth, and no abnormal aftertaste.

[0077] Example 4

[0078] This embodiment provides a method for preparing linear maltodextrose energy gels, the specific steps of which are as follows:

[0079] Step (1): Mix high-purity linear maltotetraose (purity > 95%) with pure water at 60°C to prepare a linear maltotetraose syrup with a mass fraction of 80%. Stir at 300 r / min for 5 min until the syrup is uniform.

[0080] Step (2): At 60°C, add 0.10% (w / w) sodium chloride and calcium carbonate (1:1) and 0.05% (w / w) citric acid and sodium citrate (1:1) to the syrup prepared in step (1), and stir at 300 r / min for 5 min until the syrup is uniform.

[0081] Step (3): Add 0.05% (w / w) of food flavoring to the syrup from step (2), and shear and homogenize the syrup at 60°C with a shearing speed of 10000 s. -1 The shearing time was 2 minutes, the homogenization pressure was 25 MPa, and the homogenization was performed twice.

[0082] Step (4): After the syrup in step (3) is sterilized by high pressure steam, it is cooled to 40°C and then filtered and filled under aseptic conditions. After cooling, the linear maltodextrose energy gel sample is obtained, numbered 80%-HPG4.

[0083] As shown in Table 1, further increasing the concentration of linear maltodextrose to 80% (w / w) based on Example 3 increased the viscosity of the energy gel to 1559.40 mPa·s. The energy gel became quite viscous overall, resulting in a longer time to dissolve the syrup, which was not conducive to actual processing. Simultaneously, the sensory evaluation of the energy gel significantly decreased, with a sensory score of only 69.67. The energy gel required a large amount of water to swallow and left significant residue in the mouth after consumption, which was not conducive to timely energy replenishment during exercise.

[0084] Table 1. Effects of different concentrations on the quality of linear maltotetrasaccharide energy gums

[0085] Comparative Example 1

[0086] This comparative example provides a method for preparing glucose energy gel, the specific steps of which are as follows:

[0087] Step (1): Mix glucose with pure water at 60℃ to prepare a glucose syrup with a mass fraction of 60%, and stir at 300r / min for 5min until the syrup is uniform.

[0088] Step (2): At 60°C, add 0.10% (w / w) sodium chloride and calcium carbonate (1:1) and 0.05% (w / w) citric acid and sodium citrate (1:1) to the syrup prepared in step (1), and stir at 300 r / min for 5 min until the syrup is uniform.

[0089] Step (3): Add 0.05% (w / w) of food flavoring to the syrup from step (2), and shear and homogenize the syrup at 60°C with a shearing speed of 10000 s. -1 The shearing time was 2 minutes, the homogenization pressure was 25 MPa, and the homogenization was performed twice.

[0090] Step (4): After autoclaving the syrup in step (3), cool it to 40°C and filter and fill it under aseptic conditions. After cooling, the glucose energy gel sample is obtained and numbered 60%-G1.

[0091] As shown in Table 2, although the energy density of the energy gel was the same after replacing maltodextrose in Example 3 with glucose, the viscosity of the energy gel made with 60% (w / w) glucose syrup was only 31.05 mPa·s, which was too fluid and not conducive to intake during exercise. In addition, the sweetness of the energy gel reached 29.3, which was too sweet overall. The sensory evaluation also found that the energy gel had an "overly sweet" feeling and a certain sour taste in the aftertaste, with a score of 77.29.

[0092] Comparative Example 2

[0093] This comparative example provides a method for preparing glucose energy gel, the specific steps of which are as follows:

[0094] Step (1): Mix glucose with pure water at 60℃ to prepare a glucose syrup with a mass fraction of 60%, and stir at 300r / min for 5min until the syrup is uniform;

[0095] Step (2): At 60°C, add 0.10% (w / w) sodium chloride and calcium carbonate (1:1) and 0.05% (w / w) citric acid and sodium citrate (1:1) to the syrup prepared in step (1), and stir at 300 r / min for 5 min until the syrup is uniform.

[0096] Step (3): Add 0.5% (w / w) xanthan gum to the syrup obtained in step (2) under shear conditions, keep it at 60°C for 10 min to allow it to fully swell and disperse evenly, and the shear rate is 15000 s. -1 The cutting time is 3 minutes;

[0097] Step (4): Add 0.05% (w / w) of food flavoring to the solution from step (3), and shear and homogenize the solution at 60°C with a shear rate of 10000 s. -1 The shearing time was 2 minutes, the homogenization pressure was 25 MPa, and the homogenization was performed twice.

[0098] Step (5): After autoclaving the solution in step (4), cool it to 40°C and filter and fill it under aseptic conditions. After cooling, the glucose energy gel sample is obtained and numbered X-60%-G1.

[0099] As shown in Table 2, compared to Comparative Example 1, the addition of 0.5% (w / w) xanthan gum further increased the viscosity of the energy gel to 1585.43 mPa·s, while the sweetness decreased to 25.0. However, the addition of hydrocolloids reduced the palatability of the energy gel, increased the amount of energy gel residue in the oral cavity, and gave the energy gel a slightly astringent aftertaste, resulting in a sensory score of only 74.98.

[0100] Comparative Example 3

[0101] This comparative example provides a method for preparing low-purity linear maltotetrasaccharide energy gels, the specific steps of which are as follows:

[0102] Step (1): Mix low-purity linear maltotetraose syrup (purity > 55%) with pure water at 60°C to prepare a low-purity linear maltotetraose syrup with a mass fraction of 60%. Stir at 300 r / min for 5 min until the syrup is uniform.

[0103] Step (2): At 60°C, add 0.10% (w / w) sodium chloride and calcium carbonate (1:1) and 0.05% (w / w) citric acid and sodium citrate (1:1) to the syrup prepared in step (1), and stir at 300 r / min for 5 min until the syrup is uniform.

[0104] Step (3): Add 0.05% (w / w) of food flavoring to the syrup from step (2), and shear and homogenize the syrup at 60°C with a shearing speed of 10000 s. -1 The shearing time was 2 minutes, the homogenization pressure was 25 MPa, and the homogenization was performed twice.

[0105] Step (4): After the syrup in step (3) is sterilized by high pressure steam, it is cooled to 40°C and then filtered and filled under aseptic conditions. After cooling, a low-purity linear maltotetrasaccharide energy gel sample is obtained, numbered 60%-LPG4.

[0106] As shown in Table 2, after replacing the high-purity linear maltodextrose in Example 3 with low-purity linear maltodextrose, the viscosity of the energy gel decreased to 528.43 mPa·s, resulting in strong fluidity, which is not conducive to intake during exercise. Furthermore, the sweetness of the energy gel increased to 18.4, which is generally too sweet, and a certain sour taste was also found in the sensory evaluation, resulting in a score of 79.32.

[0107] Comparative Example 4

[0108] This comparative example provides a method for preparing medium-purity linear maltotetrasaccharide energy gels, the specific steps of which are as follows:

[0109] Step (1): Mix medium-purity linear maltotetrasaccharide (purity > 75%) with pure water at 60°C to prepare a medium-purity linear maltotetrasaccharide syrup with a mass fraction of 60%. Stir at 300 r / min for 5 min until the syrup is uniform.

[0110] Step (2): At 60°C, add 0.10% (w / w) sodium chloride and calcium carbonate (1:1) and 0.05% (w / w) citric acid and sodium citrate (1:1) to the syrup prepared in step (1), and stir at 300 r / min for 5 min until the syrup is uniform.

[0111] Step (3): Add 0.05% (w / w) of food flavoring to the syrup from step (2), and shear and homogenize the syrup at 60°C with a shearing speed of 10000 s. -1 The shearing time was 2 minutes, the homogenization pressure was 25 MPa, and the homogenization was performed twice.

[0112] Step (4): After the syrup in step (3) is sterilized by high pressure steam, it is cooled to 40°C and then filtered and filled under aseptic conditions. After cooling, a medium purity linear maltotetrasaccharide energy gel sample is obtained, numbered 60%-MPG4.

[0113] As shown in Table 2, compared to the low-purity linear maltodextrin energy gel in Comparative Example 3, the viscosity of the medium-purity linear maltodextrin energy gel increased to 1348.25 mPa·s, with significantly reduced flowability and a lower sweetness score of 3.5. This is likely due to the reduction in system flowability caused by glucose removal during purification, resulting in a higher proportion of maltodextrin in the system, thus increasing the viscosity and decreasing the sweetness of the energy gel. Sensory evaluation revealed partial retrogradation of the maltodextrin in the energy gel, with a comprehensive score of 82.35.

[0114] Comparative Example 5:

[0115] This comparative example provides a method for preparing maltodextrin energy gels, the specific steps of which are as follows:

[0116] Step (1): Mix maltodextrin with pure water at 60℃ to prepare a maltodextrin solution with a mass fraction of 50%, and stir at 300r / min for 5min until the solution is uniform.

[0117] Step (2): At 60°C, add 0.10% (w / w) sodium chloride and calcium carbonate (1:1) and 0.05% (w / w) citric acid and sodium citrate (1:1) to the solution prepared in step (1), and stir at 300 r / min for 5 min until the solution is homogeneous.

[0118] Step (3): Add 0.05% (w / w) of food flavoring to the solution from step (2), and shear and homogenize the solution at 60°C with a shear rate of 10000 s. -1 The shearing time was 2 minutes, the homogenization pressure was 25 MPa, and the homogenization was performed twice.

[0119] Step (4): After autoclaving the solution in step (3), cool it to 40°C and filter and fill it under aseptic conditions. After cooling, the maltodextrin energy gel sample is obtained and numbered 50%-MD.

[0120] In the comparative examples, due to the low solubility of maltodextrin, it was difficult to prepare a 60% (w / w) maltodextrin solution. Therefore, in Comparative Example 5, we used a 50% (w / w) maltodextrin solution for preparing the energy gel. As shown in Table 2, compared to glucose and linear maltodextrin energy gels of different purities, the maltodextrin energy gel had a significantly higher viscosity, reaching 968.72 mPa·s at 50% (w / w), but its sweetness was only 1.8, with a slight starchy aftertaste. Furthermore, as... Figure 1 As shown, maltodextrin energy gels exhibited retrogradation after filling and cooling, resulting in uneven texture and poor palatability during sensory evaluation, with a sensory score of 81.53.

[0121] Table 2. Effects of different carbohydrates on energy gel quality

[0122]

[0123] Comparative Example 6:

[0124] Furthermore, to verify the effects of glucose and maltodextrin in linear maltotetrasaccharides on the texture and function of energy gels, this comparative example provides a method for preparing medium-purity linear maltotetrasaccharide energy gels with adjusted purity. The specific steps are as follows:

[0125] Step (1): Add 1.61 parts of glucose and 28.80 parts of maltodextrin to 100 parts of high-purity linear maltotetrasaccharide, and adjust to obtain medium-purity linear maltotetrasaccharide (purity > 75%), named A-MPG4.

[0126] Step (2): Mix the A-MPG4 prepared in step (1) with pure water at 60°C to prepare an A-MPG4 syrup with a mass fraction of 60%. Stir at 300 r / min for 5 min until the syrup is uniform.

[0127] Step (3): At 60°C, add 0.10% (w / w) sodium chloride and calcium carbonate (1:1) and 0.05% (w / w) citric acid and sodium citrate (1:1) to the syrup prepared in step (2), and stir at 300 r / min for 5 min until the syrup is uniform.

[0128] Step (4): Add 0.05% (w / w) of food flavoring to the syrup from step (3), and shear and homogenize the syrup at 60°C with a shearing speed of 10000 s. -1 The shearing time was 2 minutes, the homogenization pressure was 25 MPa, and the homogenization was performed twice.

[0129] Step (5): After the syrup in step (4) is sterilized by high pressure steam, it is cooled to 40°C and then filtered and filled under aseptic conditions. After cooling, a linear maltotetrasaccharide energy gel sample with medium purity is obtained, numbered 60%-A-MPG4.

[0130] As shown in Table 2, compared to the high-purity linear maltodextrose energy gel in Example 3, the sweetness of the energy gel prepared after adjusting the purity of linear maltodextrose to medium purity decreased to 3.3. This may be mainly attributed to the addition of maltodextrin, which diluted the sweetness of the maltodextrose itself, thus reducing the sweetness of the energy gel. Furthermore, the viscosity of the energy gel increased significantly (1387.32 mPa·s), indicating that the maltodextrin contained in the maltodextrose had a certain thickening effect, reducing the smoothness of swallowing the energy gel and increasing oral residue after consumption. Therefore, its sensory score decreased to 81.96, similar to the score of the medium-purity energy gel in Comparative Example 4.

[0131] Comparative Example 7:

[0132] Furthermore, to verify the effects of glucose and maltodextrin in linear maltotetrasaccharides on the texture and function of energy gels, this comparative example provides a method for preparing low-purity linear maltotetrasaccharide energy gels with adjusted purity. The specific steps are as follows:

[0133] Step (1): Add 37.64 parts of glucose and 40.11 parts of maltodextrin to 100 parts of high-purity linear maltodextrin and adjust to obtain low-purity linear maltodextrin (purity > 55%), named A-LPG4.

[0134] Step (2): Mix the A-LPG4 prepared in step (1) with pure water at 60°C to prepare an A-LPG4 syrup with a mass fraction of 60%. Stir at 300 r / min for 5 min until the syrup is uniform.

[0135] Step (3): At 60°C, add 0.10% (w / w) sodium chloride and calcium carbonate (1:1) and 0.05% (w / w) citric acid and sodium citrate (1:1) to the syrup prepared in step (2), and stir at 300 r / min for 5 min until the syrup is uniform.

[0136] Step (4): Add 0.05% (w / w) of food flavoring to the syrup from step (3), and shear and homogenize the syrup at 60°C with a shearing speed of 10000 s. -1 The shearing time was 2 minutes, the homogenization pressure was 25 MPa, and the homogenization was performed twice.

[0137] Step (5): After the syrup in step (4) is sterilized by high pressure steam, it is cooled to 40°C and then filtered and filled under aseptic conditions. After cooling, a linear maltotetrasaccharide energy gel sample with a purity adjusted to low purity is obtained, numbered 60%-A-LPG4.

[0138] As shown in Table 2, compared to the high-purity linear maltodextrin energy gel in Example 3, the sweetness of the energy gel increased to 18.8 after adding a certain proportion of maltodextrin and glucose, even slightly higher than the low-purity linear maltodextrin energy gel in Comparative Example 3. This may be because although the proportions of glucose and maltodextrin are similar, glucose has a relatively higher sweetness, and the dilution effect of maltodextrin on sweetness is insufficient. The energy gel still exhibits an overall increase in sugar content, resulting in a relatively "cloyingly sweet" taste, which negatively impacts the aftertaste. Regarding viscosity, the addition of glucose further reduced the viscosity of the energy gel to 536.78 mPa·s. This is mainly due to the dilution effect of glucose increasing the fluidity of the energy gel, but this increased fluidity is not conducive to energy gel intake. Therefore, the overall score of the energy gel prepared after adjusting the purity to a low level is only 78.87, even slightly lower than Comparative Example 3.

[0139] Test case

[0140] Furthermore, we used linear maltodextrose energy gels (60%-LPG4, 60%-MPG4, 60%-HPG4, 60%-A-MPG4, and 60%-A-LPG4) of different purities prepared in Examples 3, 3, 4, 6, and 7 in animal experiments to evaluate the effect of linear maltodextrose purity on the functionality of the energy gels. The specific steps are as follows:

[0141] Seventy ICR mice (3 weeks, 18–22 g) were randomly divided into seven groups (n=10 per group) after a week of acclimatization: a control group (CON), a model group (MOD), and five linear maltodextrose energy gel groups with different purities (LPG4, MPG4, HPG4, A-MPG4, and A-LPG4). Mice in each group had free access to water and a basal diet. During the experiment, the CON and MOD groups were administered 0.1 mL / 10 g·BW of sterile water by gavage; the G4 group was administered the corresponding maltodextrose energy gel by gavage at a dose of 2 mg / g·BW, with the same gavage volume as the CON and MOD groups.

[0142] On day 1 of week 2, both the MOD group and the five G4 groups underwent 30 minutes of weightless swimming training. On day 2, they underwent 45 minutes of weightless swimming training, and on day 3, they underwent 60 minutes of weightless swimming training. On days 4 and 5, they underwent 60 minutes of weightless swimming training, followed by a 2-day rest period. In week 3, they underwent weighted swimming at 1% of their body weight, 5 times a week, 60 minutes each time, followed by a 2-day rest period. From week 4 to week 5, they underwent weighted swimming at 2% of their body weight, 5 times a week, 60 minutes each time, followed by a 2-day rest period. The CON group received no training, only regular gavage.

[0143] After four weeks of swimming training, mice in the MOD group and five G4 groups underwent a weighted swimming exhaustion test (5% of body weight). Mice were fasted for 12 hours prior to the experiment but allowed free access to water. Exhaustion was determined by the mouse's head (mouth and nose) remaining completely submerged in water for 7 seconds. After the experiment, all mice were anesthetized and blood was collected from their eyes for the measurement of serum lactate, blood urea nitrogen, and other indicators. Subsequently, the mice were euthanized by cervical dislocation, and their livers and skeletal muscles were dissected, flash-frozen in liquid nitrogen, and stored at -80°C for subsequent experiments.

[0144] Depend on Figure 2It was found that linear maltodextrin energy gels of different purities could improve the athletic performance of mice to some extent. Specifically, the swimming exhaustion time of mice in the LPG4 and MPG4 groups increased by 24.08% and 24.47%, respectively, while the HPG4 group showed a more significant improvement, with an 85.61% increase in swimming exhaustion time. Furthermore, the swimming exhaustion time of mice in the A-LPG4 and A-MPG4 groups increased by 22.96% and 25.99%, respectively, with significantly weaker effects than those from the high-purity linear maltodextrin energy gel groups. This indicates that the addition of glucose and maltodextrin has a certain negative effect on the functionality of linear maltodextrin, weakening the effect of high-purity linear maltodextrin on improving the athletic performance of mice, highlighting the importance of ensuring high purity when preparing linear maltodextrin energy gels.

[0145] Blood levels of lactic acid and urea nitrogen are important indicators of fatigue resistance. Figure 2 The results showed that the serum lactate levels in mice treated with linear maltodextrose energy gels of varying purities (LPG4, MPG4, and HPG4) decreased by 19.72%, 19.17%, and 38.43%, respectively, while the blood urea nitrogen levels decreased by 24.04%, 26.84%, and 42.67%, respectively. This indicates that appropriate carbohydrate intake can effectively improve energy metabolism in mice and prevent excessive accumulation of lactate and blood urea nitrogen, which can lead to fatigue. While the low-to-medium purity linear maltodextrose energy gels could reduce the accumulation of metabolic waste to some extent, the effect was significantly weaker than that of the high-purity linear maltodextrose energy gels. Similarly, although the levels of lactate (18.52% and 20.20%) and urea nitrogen (23.01% and 27.69%) in the A-LPG4 and A-MPG4 groups of mice were reduced to some extent by adding glucose and maltodextrin to the high-purity linear maltodextrin energy gels, the reduction was much lower than that in the HPG4 group. This further confirms the adverse effects of the presence of glucose and maltodextrin on the functionality of high-purity linear maltodextrin.

[0146] Muscle glycogen and liver glycogen are the main energy sources during exercise. Sufficient glycogen accumulation helps provide the body with ample energy during exercise, enabling it to maintain optimal athletic performance. Figure 2The results showed that mice in different purity linear maltodextrose energy gel groups (LPG4, MPG4, HPG4, A-MPG4, and A-LPG4) exhibited significantly increased muscle and liver glycogen. Liver glycogen increased by 21.60%, 24.27%, 98.30%, 19.42%, and 24.03%, respectively, while muscle glycogen increased by 31.25%, 46.88%, 115.63%, 56.25%, and 40.63%, respectively. This indicates that the intake of linear maltodextrose effectively increases glycogen levels in the body, thus ensuring sufficient energy supply during exercise. However, low-to-medium purity linear maltodextrose energy gels contain higher levels of glucose, maltose, and maltodextrin-like substances, which interfere with the functionality of maltodextrose and weaken its anti-fatigue effect. Therefore, using high-purity linear maltodextrose to prepare energy gels is crucial to ensuring their functionality.

[0147] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A linear maltotetrasaccharide energy gel, characterized in that, By weight, it comprises 20-70 parts of linear maltodextrose, 25-75 parts of water, 0.0-0.10 parts of hydrophilic colloid, 0.05-0.5 parts of mineral salt, 0.05-0.1 parts of acidity regulator, and 0.01-0.1 parts of edible flavor; wherein the purity of the linear maltodextrose is above 95%.

2. The linear maltotetrasaccharide energy gel according to claim 1, characterized in that, The solid content of linear maltodextrose in the energy gel is 20%-80%.

3. The linear maltotetrasaccharide energy gel according to claim 2, characterized in that, The solid content of linear maltodextrose in the energy gel is preferably 60%.

4. The linear maltotetrasaccharide energy gel according to claim 1, characterized in that, The hydrophilic colloid is one or more of the following: low-acyl gellan gum, sodium alginate, carrageenan, xanthan gum, pectin, guar gum, hydroxypropyl distarch phosphate, and sodium carboxypropyl cellulose.

5. The linear maltotetrasaccharide energy gel according to claim 1, characterized in that, The mineral salt is one or more of sodium chloride, potassium chloride, magnesium lactate, calcium lactate, and calcium carbonate, used in combination.

6. The linear maltotetrasaccharide energy gel according to claim 5, characterized in that, The mineral salt is preferably a mixture of sodium chloride and calcium carbonate in a mass ratio of 1:0.5 to 2.

7. The linear maltotetrasaccharide energy gel according to claim 1, characterized in that, The acidity regulator is one or more of sodium citrate, citric acid, potassium citrate, malic acid, lactic acid, and sodium lactate, used in combination.

8. The linear maltotetrasaccharide energy gel according to claim 7, characterized in that, The acidity regulator is preferably a mixture of citric acid and sodium citrate in a mass ratio of 1:0.5 to 2.

9. The linear maltodextrose energy gel according to any one of claims 1 to 8, characterized in that, The linear maltodextrose energy gel comprises, by weight, 50-70 parts of linear maltodextrose, 30-50 parts of water, 0.05-0.5 parts of mineral salt, 0.05-0.1 parts of acidity regulator, and 0.01-0.1 parts of edible flavoring; wherein the purity of the linear maltodextrose is above 95%.

10. A method for preparing a linear maltodextrose energy gel according to any one of claims 1 to 9, characterized in that, Includes the following steps: S1. According to the mass fraction, mix linear maltodextrose syrup or powder with a purity >95% with water at 50℃-80℃ and stir until homogeneous; S2. Under conditions of 50℃-80℃, add mineral salts and acidity regulators to the syrup obtained by stirring evenly in step S1, and stir evenly. S3. Under shear conditions, add the hydrophilic colloid to the syrup obtained by stirring in step S2, and keep it at 50℃-80℃ for 5min-15min to allow it to fully swell and disperse evenly. S4. Add edible flavoring to the syrup that has been evenly dispersed in step S3, and shear and homogenize the syrup at 50℃-80℃. S5. The syrup that has been cut and homogenized in step S4 is sterilized. After sterilization, it is filtered and filled under aseptic conditions, and after cooling, the linear maltotetrasaccharide energy gel is obtained.

11. The preparation method according to claim 10, characterized in that, In S1, the stirring speed is 150 r / min-300 r / min, and the stirring time is 2 min-5 min.

12. The preparation method according to claim 10, characterized in that, In S2, the stirring speed is 150 r / min-300 r / min, and the stirring time is 2 min-5 min.

13. The preparation method according to claim 10, characterized in that, In S3, the shearing rate is 5000 s. -1 -15000s -1 The shearing time is 1-3 minutes.

14. The preparation method according to claim 10, characterized in that, In S4, the shearing rate is 5000 s. -1 -15000s -1 The shearing time is 1-3 minutes.

15. The preparation method according to claim 10, characterized in that, In S4, the homogenization pressure is 15-30 MPa, and the number of homogenization cycles is 1-3.

16. The preparation method according to claim 10, characterized in that, In S5, the sterilization is high-pressure steam sterilization, irradiation sterilization, or pasteurization.

17. The preparation method according to claim 10, characterized in that, In S5, the filling temperature is 30℃-50℃.

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