Low-glycemic high-fiber meal replacement powder and preparation method and application thereof

Abstract

The application provides a low-glycemic high-fiber meal replacement powder and a preparation method and application thereof, and relates to the technical field of auxiliary blood sugar reduction products. The low-glycemic high-fiber meal replacement powder comprises the following raw materials in parts by weight: 30-45 parts of high-resistant starch superior sugar rice fried powder, 25-35 parts of oat bran, 5-10 parts of black sesame powder, 5-10 parts of bean mixed powder, 3-7 parts of black fungus powder, 1-3 parts of black medlar powder and 0.5-1.5 parts of momordica grosvenori powder. The beans in the bean mixed powder are composed of black beans, soybeans, red beans, green beans and white kidney beans, and the mass ratio of the black beans, the soybeans, the red beans, the green beans and the white kidney beans is (1-2):(1-2):(1-2):(1-2):(1-2). The low-glycemic high-fiber meal replacement powder can be used to prepare a product for reducing in-vitro glycemic index, can effectively avoid rapid postprandial blood sugar rise, and is suitable for long-term consumption of people who need to control weight, people in the pre-diabetic stage and type 2 diabetes patients.

Description

Technical Field

[0001] This invention belongs to the technical field of auxiliary blood sugar lowering products, specifically relating to a low glycemic index, high fiber meal replacement powder, its preparation method, and its application. Background Technology

[0002] With the improvement of living standards and changes in dietary structure, the incidence of chronic diseases such as obesity, type 2 diabetes, and metabolic syndrome continues to rise, driving the rapid growth of the functional meal replacement food market. As a convenient and controllable calorie nutritional alternative, meal replacement powders have been widely used in recent years in areas such as weight management, blood sugar regulation, and gut health.

[0003] Currently, commercially available meal replacement powders mainly rely on whey protein and soy protein isolate as protein sources, and adjust taste and energy density by adding fast-digesting carbohydrates such as maltodextrin and glucose syrup. To enhance satiety, some products introduce water-soluble dietary fibers such as inulin, polydextrose, or resistant dextrin; other products utilize oat beta-glucan or fructooligosaccharides to regulate blood lipids and gut microbiota.

[0004] However, existing technical solutions generally suffer from the prominent problem of high glycemic index (GI) of meal replacement powders. Therefore, it is crucial to provide a meal replacement powder with a lower glycemic index after consumption, and to overcome the technical bottlenecks of existing meal replacement products in terms of sugar control safety, nutritional integrity, and natural properties. Summary of the Invention

[0005] The purpose of this invention is to provide a low glycemic index, high fiber meal replacement powder, its preparation method and application, which reduces the in vitro glycemic index of the meal replacement powder and can be used in products that reduce the in vitro glycemic index.

[0006] To achieve the above objectives, the present invention provides the following technical solution: This invention provides a low glycemic index, high fiber meal replacement powder, comprising the following ingredients by weight: 30-45 parts of high-resistant starch high-sugar roasted rice powder, 25-35 parts of oat bran, 5-10 parts of black sesame powder, 5-10 parts of mixed bean powder, 3-7 parts of black fungus powder, 1-3 parts of black goji berry powder, and 0.5-1.5 parts of monk fruit powder; The beans in the bean mixture powder consist of black beans, soybeans, red beans, mung beans and white kidney beans, and the mass ratio of black beans, soybeans, red beans, mung beans and white kidney beans is (1~2):(1~2):(1~2):(1~2):(1~2); The high-resistant starch high-sugar rice fried powder is prepared from rice varieties with high resistant starch content.

[0007] Preferably, the ingredients also include, by weight, 12-18 parts pea protein powder and / or 1-8 parts chia seed powder.

[0008] Preferably, the preparation method of the high-resistant starch high-sugar rice roasted powder includes the following steps: selecting rice varieties with high resistant starch content and controlling the moisture content to 15-30%, roasting the raw rice to obtain roasted high-sugar rice, cooling the roasted high-sugar rice, crushing it and sieving it to obtain high-resistant starch high-sugar rice roasted powder.

[0009] Preferably, the roasting temperature is 130~150℃ and the roasting time is 70min~100min.

[0010] Preferably, the cooling is performed to room temperature, and the pulverized material is passed through a 50-80 mesh sieve.

[0011] The present invention also provides a method for preparing the low glycemic index high fiber meal replacement powder, comprising the following steps: mixing the raw materials in a weight ratio to obtain the low glycemic index high fiber meal replacement powder.

[0012] Preferably, the mixing time is 5 to 15 minutes.

[0013] The present invention also provides the application of the low glycemic index high fiber meal replacement powder or the low glycemic index high fiber meal replacement powder obtained by the preparation method in the preparation of products that reduce the in vitro glycemic index.

[0014] The present invention also provides the application of the low glycemic index high fiber meal replacement powder or the low glycemic index high fiber meal replacement powder obtained by the preparation method in the preparation of functional products for maintaining healthy blood sugar levels.

[0015] Preferably, the product includes health supplements.

[0016] Compared with the prior art, the present invention has the following beneficial effects: This invention, based on the concepts of "medicine and food from the same source" and "whole food nutrition," proposes a low-glycemic, high-fiber meal replacement powder. This product uses high-resistant starch, high-glycemic rice as its core carbohydrate source, combined with oat bran to form a dual-fiber sugar-controlling network. It further incorporates black sesame seeds, black fungus, black goji berries, and various colored beans for natural nutritional fortification, and employs low-temperature ultra-fine grinding technology to preserve active ingredients. This reduces the in vitro glycemic index of the meal replacement powder, making it suitable for products that lower the in vitro glycemic index. It requires no added synthetic nutrients or artificial sweeteners, has a pleasant taste, and effectively solves the technical bottlenecks of existing meal replacement products in terms of sugar control safety, nutritional integrity, and natural properties. Attached Figure Description

[0017] Figure 1 The images show a schematic diagram of the appearance of the high-resistant starch high-sugar rice roasted powder prepared in Example 1 and a scanning electron microscope (SEM) image of the cross-sectional structure of the starch granules in the roasted powder. In the images, A is a schematic diagram of the appearance of the high-resistant starch high-sugar rice roasted powder, and B is a scanning electron microscope (SEM) image of the cross-sectional structure of the starch granules in the roasted powder. Detailed Implementation

[0018] This invention provides a low-glycemic index, high-fiber meal replacement powder, comprising the following ingredients by weight: 30-45 parts of high-resistant starch high-sugar rice roasted powder, 25-35 parts of oat bran, 5-10 parts of black sesame powder, 5-10 parts of mixed bean powder, 3-7 parts of black fungus powder, 1-3 parts of black goji berry powder, and 0.5-1.5 parts of monk fruit powder; the mixed bean powder consists of black beans, soybeans, red beans, mung beans, and white kidney beans, with a mass ratio of (1-2):(1-2):(1-2):(1-2):(1-2); the high-resistant starch high-sugar rice roasted powder is prepared from rice varieties with high resistant starch content. The high-resistant starch content rice varieties include rice lines with the genotype sbe3-rs, such as one or more of 'Youtangdao No. 2', 'Youtangdao No. 3', and 'HuRS123'.

[0019] This invention also includes, by weight, the following ingredients: 12-18 parts pea protein powder and / or 1-8 parts chia seed powder. The pea protein powder is preferably non-GMO pea protein powder.

[0020] This invention uses high-resistant starch high-sugar rice as the main ingredient, combined with natural ingredients such as oat bran, black sesame seeds, black fungus, black goji berries, and monk fruit. It has been verified to create a low-glycemic index, high-dietary-fiber, and additive-free meal replacement system. The formula incorporates a scientific combination of five-colored beans—black beans, red beans, mung beans, white kidney beans, and soybeans—providing not only complementary plant protein and amino acids but also reflecting the traditional Chinese medicine concept of "five colors nourishing the five internal organs": black for the kidneys, red for the heart, green for the liver, white for the lungs, and yellow for the spleen. This achieves an organic integration of modern nutrition and Eastern health wisdom. This invention, through the synergistic effect of high-resistant starch high-sugar rice and oat bran, significantly reduces the in vitro glycemic index of the meal replacement powder, making it suitable for products that lower the in vitro glycemic index.

[0021] In this invention, the preferred method for preparing the high-resistant starch high-sugar rice roasted powder includes the following steps: Using 'Youtangdao No. 2' refined rice with a moisture content controlled at 15-30%, preferably 20%, the raw rice is roasted until the grains turn golden yellow to obtain roasted high-sugar rice. The roasted high-sugar rice is cooled, pulverized, and sieved to obtain the high-resistant starch high-sugar rice roasted powder. The roasting temperature is preferably 130-150℃, and the roasting time is 70-100 minutes. More preferably, it is roasted at 140℃ for 80 minutes until the grains turn golden yellow. After cooling to room temperature, the powder is pulverized and preferably passed through a 50-80 mesh sieve, more preferably through a 50 mesh sieve.

[0022] In this invention, the oat bran is preferably pulverized and passed through a 20-40 mesh sieve. The black sesame powder is preferably prepared by the following method: selecting high-quality black sesame seeds, roasting them at 130℃ for 30 minutes, cooling, and then pulverizing them through a 50-80 mesh sieve, more preferably through a 50 mesh sieve. The bean mixture powder is preferably prepared by the following method: roasting the bean raw materials separately at 120℃-130℃ for 40-60 minutes to reduce the moisture content to below 5% and make the beans crisp; then pulverizing them separately to 800-1000 mesh, and mixing them to obtain the bean mixture powder; the bean raw materials are black beans, red beans, mung beans, white kidney beans, and soybeans. The black fungus powder, black goji berry powder, monk fruit powder, and chia seed powder are commercially available cooked powders; the specific source is not limited, and they can be purchased directly. The powder is then pulverized to 800-1000 mesh.

[0023] This invention also provides a method for preparing the low-glycemic index, high-fiber meal replacement powder, comprising the following steps: mixing the raw materials according to the weight ratio for 5-15 minutes, preferably 10 minutes, to obtain a uniform powder. Mixing is preferably carried out using a V-type powder mixer. The meal replacement powder obtained by the above preparation method has no obvious particle feel after reconstitution and exhibits good dispersibility. As a preferred embodiment: when preparing the low-glycemic index, high-fiber meal replacement powder, the weight ratio of the raw materials is as follows: 40 parts high-resistant starch, high-sugar roasted rice powder, 31 parts oat bran, 10 parts black sesame powder; 10 parts bean mixture powder, 5 parts black fungus powder, 3 parts black goji berry powder, and 1 part monk fruit powder; the beans in the bean mixture powder consist of black beans, soybeans, red beans, mung beans, and white kidney beans, with a mass ratio of 2:2:2:1:1. As another preferred embodiment: when preparing the low glycemic index high fiber meal replacement powder, the weight proportions of the raw materials are as follows: 35 parts of high-resistant starch high-sugar roasted rice powder, 25 parts of oat bran, 15 parts of non-GMO pea protein powder, 8 parts of black sesame powder, 7.5 parts of mixed bean powder, 5 parts of black fungus powder, 3 parts of black goji berry powder, 1 part of monk fruit powder, and 3 parts of chia seed powder; the beans in the mixed bean powder consist of black beans, soybeans, red beans, mung beans, and white kidney beans, and the mass ratio of black beans, soybeans, red beans, mung beans, and white kidney beans is 1.5:1.5:1.5:1.5:1.5. As another preferred embodiment: when preparing the low glycemic index high fiber meal replacement powder, the weight proportions of the raw materials are as follows: 40 parts of high-resistant starch high-sugar roasted rice powder, 35 parts of oat bran, 5 parts of black sesame powder, 10 parts of mixed bean powder, 8 parts of black fungus powder, 3 parts of black goji berry powder, 1 part of monk fruit powder, and 5 parts of chia seed powder; the beans in the mixed bean powder consist of black beans, soybeans, red beans, mung beans, and white kidney beans, and the mass ratio of black beans, soybeans, red beans, mung beans, and white kidney beans is 2:2:2:2:2.

[0024] This invention also provides the application of the low-glycemic index, high-fiber meal replacement powder or the low-glycemic index, high-fiber meal replacement powder obtained by the preparation method in the preparation of products that reduce the in vitro glycemic index. The products include health supplements.

[0025] The present invention also provides the application of the low glycemic index high fiber meal replacement powder or the low glycemic index high fiber meal replacement powder obtained by the preparation method in the preparation of functional products for maintaining healthy blood sugar levels.

[0026] This invention provides a meal replacement powder product with a GI value ≤55 and total dietary fiber ≥30g / 100g. It requires no added synthetic nutrients or artificial sweeteners, effectively overcoming the technical bottlenecks of existing meal replacement products in terms of blood sugar control safety, nutritional integrity, and natural properties. By lowering the in vitro glycemic index, this meal replacement powder can be used in products that reduce the in vitro glycemic index. It effectively prevents rapid postprandial blood sugar spikes and is suitable for long-term consumption by individuals controlling weight, those with prediabetes, and those with type 2 diabetes.

[0027] In this invention, the oat bran was purchased from Aijia Nutrition Technology (Shenyang) Co., Ltd., and its glycemic index is 47, classifying it as a low-GI food. The non-GMO pea protein powder, black fungus powder, black goji berry powder, monk fruit powder, and chia seed powder were all commercially available cooked powders purchased from Zhencao Special Dietary Technology (Shanghai) Co., Ltd.

[0028] To further illustrate the present invention, the following detailed description is provided in conjunction with embodiments, but these should not be construed as limiting the scope of protection of the present invention.

[0029] Unless otherwise specified, the experimental methods used in the following examples are conventional preparation methods; the materials and equipment used are commercially available unless otherwise specified.

[0030] Example 1 A low-glycemic, high-fiber meal replacement powder is composed of the following ingredients in parts by weight: Main ingredients: 40 parts high-resistant starch, high-sugar roasted rice flour, 31 parts oat bran, 10 parts black sesame powder; Other ingredients: 10 parts mixed bean powder, 5 parts black fungus powder, 3 parts black goji berry powder, and 1 part monk fruit powder; The beans in the mixed bean powder consist of black beans, soybeans, red beans, mung beans, and white kidney beans, with a mass ratio of 2:2:2:1:1. Preparation method of high-resistant starch high-sugar rice flour: Using 'Youtangdao No. 2' refined rice (i.e., Youtang rice) as raw material, the rice is rinsed and drained with clean water, with the moisture content controlled at around 20%. An electric roasting machine is used, set to 140℃, and roasted for 80 minutes; the raw rice is roasted until the grains turn golden yellow to obtain roasted Youtang rice. After cooling the roasted Youtang rice to room temperature (20~25℃), it is pulverized using a high-speed grinder and passed through a 50-mesh sieve to obtain high-resistant starch Youtang rice roasted powder, which is stored for later use. Figure 1 As shown, the roasted rice grains are plump and intact, with a uniform light yellow color on the surface, and no obvious burnt or raw rice grains.

[0031] Preparation method of oat bran: After grinding the oat bran, pass it through a 30-mesh sieve and set aside.

[0032] Preparation method of black sesame powder: Select high-quality black sesame seeds, stir-fry at 130℃ for 30 minutes until the sesame aroma is rich and the color is slightly yellow. After cooling, grind the sesame seeds through a 50-mesh sieve and set aside.

[0033] Preparation method of mixed bean powder: After washing and drying the bean raw materials (black beans, soybeans, red beans, mung beans and white kidney beans), they are placed in a roasting equipment and roasted at a low temperature of 120℃~130℃ for 40~60 minutes to reduce the moisture content to below 5% and make the bean grains crisp. Then, they are ultra-finely pulverized to 800~1000 mesh.

[0034] Black fungus powder, black goji berry powder, and monk fruit powder are all commercially available pre-cooked powders, which can be purchased directly. They are then ultra-finely ground to 800-1000 mesh.

[0035] Other powder ingredients: oat bran and chia seed powder can be purchased directly from commercially available cooked powder.

[0036] Preparation method of low glycemic index, high fiber meal replacement powder: Mix the main ingredient and other raw materials in a V-type powder mixer for 10 minutes according to the weight ratio to obtain a uniform powder. Ensure that there is no obvious particle feel after reconstitution and that the powder has good dispersibility.

[0037] Example 2 A low-glycemic, high-fiber meal replacement powder is composed of the following ingredients in parts by weight: 35 parts of high-resistant starch high-sugar rice roasted powder, 25 parts of oat bran, 15 parts of non-GMO pea protein powder, 8 parts of black sesame powder, 7.5 parts of mixed bean powder, 5 parts of black fungus powder, 3 parts of black goji berry powder, 1 part of monk fruit powder and 3 parts of chia seed powder. The beans in the mixed bean flour consist of black beans, soybeans, red beans, mung beans, and white kidney beans, with a mass ratio of 1.5:1.5:1.5:1.5:1.5. The non-GMO pea protein powder, black fungus powder, black goji berry powder, monk fruit powder, and chia seed powder mentioned are commercially available cooked powders, which can be purchased directly.

[0038] Preparation methods of each raw material: Except for the weight proportions selected in this embodiment, the preparation methods of each raw material are the same as those in Example 1.

[0039] Preparation method of low glycemic index and high fiber meal replacement powder: The selection of raw materials and the weight of each raw material are based on this example, and the preparation steps are carried out in accordance with Example 1.

[0040] Example 3 A low-glycemic, high-fiber meal replacement powder is composed of the following ingredients in parts by weight: 40 parts of high-resistant starch high-sugar rice roasted powder, 35 parts of oat bran, 5 parts of black sesame powder, 10 parts of mixed bean powder, 8 parts of black fungus powder, 3 parts of black goji berry powder, 1 part of monk fruit powder and 5 parts of chia seed powder. The beans in the mixed bean powder consist of black beans, soybeans, red beans, mung beans, and white kidney beans, with a mass ratio of 2:2:2:2:2. The black fungus powder, black goji berry powder, monk fruit powder, and chia seed powder mentioned are commercially available cooked powders, which can be purchased directly.

[0041] Preparation methods of each raw material: Except for the weight proportions selected in this embodiment, the preparation methods of each raw material are the same as those in Example 1; Preparation method of low glycemic index and high fiber meal replacement powder: The selection of raw materials and the weight of each raw material are based on this example, and the preparation steps are carried out in accordance with Example 1.

[0042] Comparative Example 1 A meal replacement powder, composed of the following ingredients in parts by weight: 60 parts of high-resistant starch high-sugar rice flour, 15 parts of roasted walnut powder, 15 parts of roasted black sesame powder, and 10 parts of buckwheat flour; The preparation method of the high-resistant starch high-sugar rice flour was carried out according to Example 1. Except for the high-resistant starch high-sugar rice flour, all other raw materials were commercially available conventional cooked flours. When preparing the meal replacement powder, the high-resistant starch high-sugar rice flour and the remaining raw materials were mixed evenly according to the specified weight proportions.

[0043] Comparative Example 2 A meal replacement powder, composed of the following ingredients in parts by weight: 70 parts of high-resistant starch high-sugar rice flour, 10 parts of roasted walnut powder, 10 parts of roasted black sesame powder, and 10 parts of buckwheat flour; The preparation method of the high-resistant starch high-sugar rice flour was carried out according to Example 1. Except for the high-resistant starch high-sugar rice flour, all other raw materials were commercially available conventional cooked flours. When preparing the meal replacement powder, the high-resistant starch high-sugar rice flour and the remaining raw materials were mixed evenly according to the specified weight proportions.

[0044] Comparative Example 3 A meal replacement powder, composed of the following ingredients in parts by weight: 40 parts of high-resistant starch high-sugar rice flour, 30 parts of oat bran, 10 parts of roasted walnut powder, 10 parts of roasted sesame powder, and 10 parts of buckwheat flour; The preparation method of the high-resistant starch high-sugar rice flour was carried out according to Example 1. Except for the high-resistant starch high-sugar rice flour, all other raw materials were commercially available conventional cooked flours. When preparing the meal replacement powder, the high-resistant starch high-sugar rice flour and the remaining raw materials were mixed evenly according to the specified weight proportions.

[0045] Test case To verify the glycemic index of meal replacement powders with different formulations, the total dietary fiber, β-glucan, protein, fat and resistant starch content and in vitro glycemic index (GI) of the meal replacement powders prepared in Examples 1-3 and Comparative Examples 1-3 were measured. At the same time, the reconstitution solubility of different meal replacement powders and the overall preference were also evaluated by sensory evaluation.

[0046] Total dietary fiber content was tested according to the national standard GB 5009.88-2023, enzyme gravity method-liquid chromatography, and was commissioned to Titanium and Zhongpu Detection Technology (Jiangsu) Co., Ltd.

[0047] β-glucan content detection: The method for determining β-glucan content in cereals and their products was performed in accordance with NY / T 2006-201.

[0048] Detection of resistant starch content: The RS content was determined using the RS content assay kit provided by Megazyme (Megazyme, Co. Wicklow, Ireland), with a slight modification to the method. The specific steps were as follows: Accurately weigh 100 mg of sample and carefully place it into a screw-capped plastic test tube. Add α-pancreatic amylase reaction solution and amyloglucosidase (AGM) sequentially. Incubate at 37°C with shaking for 16 hours. Non-RS components are dissolved and hydrolyzed into D-glucose. After incubation, add 99% ethanol to terminate the reaction. Centrifuge the solution, discard the supernatant, and the remaining flocculent clump at the bottom is the RS in the sample. Wash the precipitate with 50% ethanol. Invert the centrifuge tube, dry the precipitate, and then rinse with 2 mol•L... -1 Potassium hydroxide was used to dissolve the precipitate, and AGM was added. The mixture was then incubated in a 650°C water bath for 1 hour and 20 minutes. Finally, the glucose content was determined using D-glucose with glucose oxidase / peroxidase (GOPOD) reagent, and the RS content was calculated.

[0049] Protein content detection: conducted according to GB5009.5-2025 method (National Food Safety Standard for Determination of Protein in Food).

[0050] Fat content testing: Performed in accordance with GB5009.6-2016 method (National Food Safety Standard for Determination of Fat in Food).

[0051] In vitro GI assay: The in vitro glycemic index (GI) is determined using an in vitro enzymatic digestion method that simulates the human digestive process, referring to the internationally accepted Englyst method. This method requires no human trials, is safe to operate, and has good reproducibility. It has been widely used for GI screening and formulation optimization of functional foods, and its results show a good correlation with in vivo GI values ​​(R0). 2 >0.85).

[0052] The experimental steps are as follows: Weigh 200 mg of sample into a 50 mL centrifuge tube, add 5 glass beads and 20 mL of 0.2 mol / L acetate-sodium acetate buffer (pH 5.2), cool to room temperature, add 10 mL of porcine pancreatic α-amylase (290 U / mL) and saccharifying enzyme (15 U / mL), and place in a 37℃ water bath with shaking (150 r / min) and accurate timing. At 0, 20, 40, 60, 80, 100, and 120 min, take 1 mL of the digestion solution, inactivate the enzymes in a boiling water bath for 5 min, and centrifuge at 4000 r / min for 5 min. Take 100 μL of the supernatant, and then determine the reducing sugar content in the digestion solution at 540 nm using the 3,5-dinitrosalicylic acid method (DNS). Calculate the starch digestion hydrolysis rate (%). Plot the starch hydrolysis curve by taking the average value of three parallel experiments. A graph of starch digestion in vitro was plotted with sampling time (t) on the x-axis and starch digestion and hydrolysis rate (%) on the y-axis.

[0053] The formula for calculating the starch digestion hydrolysis rate (%) is as follows: Where Gt is the glucose content (mg) produced after digestion time t, and M is the total starch content (mg) of the sample. The starch hydrolysis curve was fitted using the first-order mechanical equation C=C∞(1-e-kt), and the area under the starch in vitro digestion curve (AUC) from 0 to 120 min was calculated. The starch hydrolysis hydrogenation index (HI) was then calculated, and the GI was obtained. The formulas for calculating RSD, SDS, and RS are as follows.

[0054] Starch hydrolysis rate (%) = Gt × 0.9M × 100 (1) HI=AUC 样品 / AUC 白面包 ×100 (2) GI = 0.862 × HI + 8.193 (3) In the formula: AUC sample is the area under the hydrolysis rate curve of starch in the sample; AUC white bread is the area under the hydrolysis rate curve of standard white bread.

[0055] Meal replacement powder reconstitution solubility: To evaluate the dispersibility of meal replacement powder in water, the following reconstitution solubility test was conducted. 25g of meal replacement powder was added to 200mL of 90℃ hot water, and the mixture was stirred rapidly with a stirring rod. The dissolution process was observed. The powder was able to disperse completely within 1 minute of stirring, and no obvious stratification was observed after standing for 10 minutes. The evaluation criteria are shown in Table 1.

[0056] Sensory evaluation: Ten people were randomly selected, and each person consumed 25g of meal replacement powder (25g of meal replacement powder was mixed with 200mL of 90°C warm water). Each sample was evaluated for appearance, aroma, taste, and aftertaste, and scored independently according to the above criteria. The rating standards are shown in Table 1. Scoring calculation: All evaluation forms were collected, and the average score for each sample across the four dimensions was calculated. Finally, the average scores across the four dimensions were summed to obtain the final sensory score for each sample. The specific results are shown in Table 2.

[0057] Table 1 Sensory Evaluation Criteria

[0058] The results in Table 2 show that, compared with Comparative Examples 1-3, the low glycemic index and high fiber meal replacement powders prepared by Examples 1-3 using high-resistant starch high-glycemic rice flour as raw material are more balanced in multiple nutritional indicators, with significantly increased protein and β-glucan content. In terms of overall preference score, Examples 1-3 scored significantly better than the comparative examples (7.2-8.5 points), showing better flavor and taste acceptance. It is worth noting that, according to the in vitro GI measurement results, although the comparative examples (with added oat bran) can also achieve a low eGI value, Examples 1-3, while maintaining the same excellent low GI characteristics (eGI value of about 50), successfully solved the technical problem of poor taste and better cutting and mixing properties of high-fiber products.

[0059] In summary, the meal replacement powder formula of Example 1 of this invention has the characteristics of high dietary fiber content (33.2g / 100g), low GI (GI=50.4), good taste, strong satiety, and good reconstitution properties, making it suitable for mass consumption. It is the optimal embodiment of this invention. Example 2, by increasing the source of plant-based protein and optimizing the nutritional structure, is suitable for fitness enthusiasts or muscle-building individuals with high protein requirements. This formula significantly increases protein content due to exogenous protein powder, making it non-natural. Dietary fiber content is slightly reduced, resulting in a slightly weaker satiety and blood sugar control effect, and the taste is not as natural as Example 1. The formula of Example 3, by optimizing the ingredient ratio, significantly reduces fat content while maintaining high dietary fiber content, making it suitable for people trying to lose weight and control oil intake. It has the highest dietary fiber content (35.1g / 100g) and the lowest fat content, making it suitable for people trying to lose weight. However, the taste is drier, palatability is worse, and protein content is lower.

[0060] Comparing the results of Comparative Examples 1-3, it was found that Comparative Example 3, due to the addition of oat bran, had a β-glucan content as high as 2.45 g / 100 g, while Comparative Examples 1 and 2 had extremely low β-glucan content (<0.2 g / 100 g), mainly derived from trace background levels in the raw materials. This indicates that the present invention successfully introduced a high concentration of functional dietary fiber. By introducing oat bran, the present invention utilizes its rich high-viscosity β-glucan to form a gel network structure in the gastrointestinal tract, physically encapsulating starch granules and inhibiting amylase diffusion, producing a synergistic effect with high-resistant starch-rich rice. This "dual blocking mechanism" enables the formulation examples 1-3 of the present invention to achieve a significant effect in reducing postprandial blood glucose peaks that cannot be achieved by existing technologies.

[0061] Table 2 Nutritional characteristics of meal replacement powders prepared in different embodiments and comparative examples

[0062] To test the blood sugar control needs of diabetic patients or people with insulin resistance according to the present invention, a pilot product was prepared according to the formula of Example 1 (commissioned to Shanghai Jinjia Food Co., Ltd.), and 15 people diagnosed with type 2 diabetes or insulin resistance were selected for a period of taste test.

[0063] Test method: Subjects replaced part of their staple food with the product of this invention in their daily diet.

[0064] Satiety feedback: Approximately 80% of the participants reported that after consuming this product, compared to consuming the same amount of regular rice / noodles, the feeling of fullness lasted significantly longer, and there was no obvious feeling of hunger between meals. The meal replacement has good mixing properties and a pleasant taste.

[0065] Blood sugar control feedback: Participants generally reported no discomfort such as postprandial drowsiness or palpitations caused by drastic blood sugar fluctuations after consumption. Participants who used home blood glucose meters reported a significant decrease in average blood glucose levels 2 hours after meals, ranging from 1.0 to 3.9 mmol / L, among those with valid data.

[0066] Typical case of price reduction: Case 1 (surname Wang): The average postprandial blood glucose level dropped from 11.6 mmol / L during a normal diet to 8.9 mmol / L, a decrease of 2.7 mmol / L.

[0067] Case 2 (Chen): The average postprandial blood glucose level decreased from 13.9 mmol / L to 10.0 mmol / L, a decrease of 3.9 mmol / L.

[0068] Case 3 (Zhu): The average postprandial blood glucose level decreased from 15.8 mmol / L to 12.9 mmol / L, a decrease of 2.9 mmol / L.

[0069] The product of this invention has been tested and found to have an in vitro glycemic index (GI) of ≤52, which means it is a low-GI food. It can effectively prevent a rapid rise in blood sugar after meals and is suitable for long-term consumption by patients who are controlling their weight, have prediabetes, or have type 2 diabetes.

[0070] Although the above embodiments have provided a detailed description of the present invention, they are only some embodiments of the present invention, and not all embodiments. People can obtain other embodiments based on these embodiments without creative effort, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A low-glycemic, high-fiber meal replacement powder, characterized in that, The ingredients, by weight, include the following: 30-45 parts of high-resistant starch, high-sugar roasted rice flour, 25-35 parts of oat bran, 5-10 parts of black sesame powder, 5-10 parts of mixed bean powder, 3-7 parts of black fungus powder, 1-3 parts of black goji berry powder, and 0.5-1.5 parts of monk fruit powder. The beans in the bean mixture powder consist of black beans, soybeans, red beans, mung beans and white kidney beans, and the mass ratio of black beans, soybeans, red beans, mung beans and white kidney beans is (1~2):(1~2):(1~2):(1~2):(1~2); The high-resistant starch high-sugar rice fried powder is prepared from rice varieties with high resistant starch content.

2. The low glycemic index, high fiber meal replacement powder according to claim 1, characterized in that, The ingredients also include, by weight, 12-18 parts pea protein powder and / or 1-8 parts chia seed powder.

3. The low glycemic index, high fiber meal replacement powder according to claim 1, characterized in that, The preparation method of the high-resistant starch high-sugar rice roasted powder includes the following steps: select rice varieties with high resistant starch content, control the moisture content to 15-30%, roast the raw rice to obtain roasted high-sugar rice, cool the roasted high-sugar rice, pulverize and sieve it to obtain high-resistant starch high-sugar rice roasted powder.

4. The low glycemic index, high fiber meal replacement powder according to claim 3, characterized in that, The roasting temperature is 130~150℃, and the roasting time is 70min~100min.

5. The low glycemic index, high fiber meal replacement powder according to claim 3, characterized in that, The cooling process involves cooling to room temperature, followed by pulverizing and passing through a 50-80 mesh sieve.

6. The method for preparing the low glycemic index, high fiber meal replacement powder according to any one of claims 1 to 5, characterized in that, The process includes the following steps: the raw materials are mixed in proportions by weight to obtain the low glycemic index, high fiber meal replacement powder.

7. The preparation method according to claim 6, characterized in that, The mixing time is 5-15 minutes.

8. The use of the low glycemic index high fiber meal replacement powder according to any one of claims 1 to 5 or the low glycemic index high fiber meal replacement powder obtained by the preparation method according to claim 6 or 7 in the preparation of products that reduce the in vitro glycemic index.

9. The use of the low glycemic index high fiber meal replacement powder according to any one of claims 1 to 5 or the low glycemic index high fiber meal replacement powder obtained by the preparation method according to claim 6 or 7 in the preparation of functional products for maintaining healthy blood sugar levels.

10. The application according to claim 8 or 9, characterized in that, The products include health supplements.

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