High-protein low-carbohydrate perilla seed meal replacement powder and preparation method thereof

Abstract

The application relates to the field of food processing and functional food technology, and particularly discloses high-protein low-carbohydrate perilla seed meal replacement powder and a preparation method thereof. The meal replacement powder takes peeled and defatted perilla seed powder as a core protein source, is compounded with erythritol, oat and job's tears, and adopts a special compounding system of sodium carboxymethyl cellulose and sodium citrate to effectively improve the hydrophobicity of high-content perilla seed powder and solve the problem of clumping during preparation. The preparation method comprises the following steps: raw material pretreatment, accurate batching, step-by-step premixing, low-temperature crushing, moisture control drying, and inspection and packaging, and each step is cooperated to make the additives orderly act through three-step step-by-step premixing, and the low-temperature supersonic airflow crushing is used to break the hydrophobic agglomerates and protect the heat-sensitive components at the same time. The meal replacement powder can be used for weight management and daily dietary supplement, has the advantages of high protein, low carbohydrate, good preparation dispersibility, and retention of natural antioxidant active ingredients, the preparation method is controllable, easy to industrialize, and can effectively guarantee the product quality and storage stability.

Description

Technical Field

[0001] This application relates to the field of food processing and functional food technology, and more specifically, it relates to a high-protein, low-carbohydrate perilla seed meal replacement powder and its preparation method. Background Technology

[0002] Meal replacement powders are a type of food used to supplement nutrition and control energy intake, widely applied in weight management, daily dietary balance, and nutritional support for special populations. Currently, most commercially available meal replacement powders use grains or legumes as their main ingredients, resulting in significant formula homogenization. They generally suffer from low protein content and excessively high carbohydrate content, failing to meet the nutritional requirements of people on low-carbohydrate diets and those seeking high-protein diets. Perilla is a traditional Chinese medicinal and edible plant; its seeds are rich in high-quality plant protein and unsaturated fatty acids. Current perilla processing mainly focuses on oil extraction, and the resulting large quantities of peeled and defatted perilla seed cake are often used as low-value animal feed, failing to fully realize its nutritional and functional value.

[0003] Existing technologies for developing meal replacement powders using peeled and defatted perilla seed powder face significant technical bottlenecks. Because peeled and defatted perilla seed powder is highly hydrophobic, adding a high proportion to achieve a high-protein, low-carbohydrate nutritional structure can lead to severe clumping and uneven dispersion during preparation, negatively impacting the product's taste and quality. Furthermore, current processing techniques struggle to effectively preserve the natural active ingredients in perilla seed powder while improving its reconstitution performance. This problem severely restricts the high-value utilization of perilla processing byproducts and the development of high-quality meal replacement powder products. Summary of the Invention

[0004] To address the problem in existing technologies where a high proportion of peeled and defatted perilla seed powder is added, making it difficult to simultaneously achieve good mixing performance and effective retention of natural active ingredients, this application provides a high-protein, low-carbohydrate perilla seed meal replacement powder and its preparation method.

[0005] In the first aspect, this application provides a high-protein, low-carbohydrate perilla seed meal replacement powder, which adopts the following technical solution: A high-protein, low-carbohydrate perilla seed meal replacement powder is composed of the following components in parts by weight: 50-62 parts of peeled and defatted perilla seed powder, 6-11 parts of erythritol, 18-26 parts of oats, 6-12 parts of Job's tears, 3-6.5 parts of sodium carboxymethyl cellulose, and 0.5-2 parts of sodium citrate.

[0006] By adopting the above technical solution, peeled and defatted perilla seed powder is used as the main protein source to replace traditional grains and beans, significantly increasing the protein content of the product and reducing the proportion of carbohydrates. Erythritol provides a calorie-free sweetness without affecting blood sugar levels, while oats and Job's tears provide dietary fiber and harmonize the flavor of the perilla seed powder. Sodium carboxymethyl cellulose and sodium citrate form a compound system. Sodium citrate can regulate the surface charge distribution of the powder, neutralize the positive charge on the surface of the perilla seed powder particles, and reduce electrostatic adsorption between particles. Sodium carboxymethyl cellulose can form a continuous hydration film on the particle surface, preventing particles from agglomerating. The two work synergistically to improve the hydrophobicity of high-content perilla seed powder and reduce agglomeration during preparation.

[0007] Preferably, it is composed of the following components in parts by weight: 55.7 parts of dehulled and defatted perilla seed powder, 8.2 parts of erythritol, 21.7 parts of oats, 8.7 parts of Job's tears, 4.7 parts of sodium carboxymethyl cellulose, and 1 part of sodium citrate.

[0008] By adopting the above technical solution, the formula ratio was determined through single-factor experiments and uniform design optimization. Using reconstitution performance, sensory scores and nutritional indicators as comprehensive evaluation indicators, the proportion of each component reached the optimal balance state. This ensures that the product has an ideal high-protein and low-carbohydrate nutritional structure, maximizes the synergistic dispersion effect of compound additives, and takes into account the sensory quality of the product, so that the aroma of perilla and the aroma of roasted grains are harmoniously integrated, and the taste is delicate with no obvious off-flavor.

[0009] Preferably, the residual oil content of the degreased and defatted perilla seed powder is 8% to 12%, and the kernel content is not less than 99%.

[0010] By adopting the above technical solutions and controlling the residual oil content within this range, we can retain an appropriate amount of functional components such as unsaturated fatty acids in perilla kernels, while avoiding excessive residual oil that could lead to rancidity during storage and oil floating during preparation. At the same time, we can prevent excessively low residual oil content from causing poor powder flowability and a dry taste. A high kernel content can reduce the introduction of coarse fiber impurities such as perilla shells, avoiding a gritty feel after preparation, while also improving the protein content and purity of the product.

[0011] Preferably, the meal replacement powder has a moisture content of 3% to 5% and a hydration capacity of 0.9 mL / g to 1.0 mL / g.

[0012] By adopting the above technical solution, the moisture content is controlled within this range, which can inhibit the growth and reproduction of microorganisms, extend the shelf life of the product, prevent the powder from clumping during storage due to excessive moisture, and avoid the powder from scattering and being difficult to wet when mixing due to excessive moisture. This hydration capacity range ensures that the product can quickly absorb water when mixing, forming a uniform and stable paste system, avoiding the powder from floating due to excessively low hydration capacity or the paste from being too viscous due to excessively high hydration capacity.

[0013] Secondly, this application provides a method for preparing high-protein, low-carbohydrate perilla seed meal replacement powder, using the following technical solution: A method for preparing a high-protein, low-carbohydrate perilla seed meal replacement powder includes the following steps: S1. Raw material pretreatment: Oats and Job's tears are roasted, cooled, and pulverized and sieved in sequence to obtain grain powder; Perilla seeds are graded, dehulled, microwaved for aroma enhancement, and low-temperature pressed for defatting in sequence, and then pulverized to obtain dehulled and defatted perilla seed powder. S2. Precise ingredient proportioning: Weigh each ingredient according to its weight and set aside. S3. Stepwise premixing: Premix the peeled and defatted perilla seed powder with sodium citrate, then add the cereal powder and sodium carboxymethyl cellulose for main mixing, and finally add erythritol for final mixing to obtain the mixture. S4. Low-temperature grinding: The mixture is ground twice, and the powder is then passed through a standard sieve. S5. Moisture-controlled drying: Vacuum drying is performed on the material after secondary crushing to control the moisture content of the material to the target range. S6. Inspection and Packaging: The dried material is inspected, and if it passes the inspection, it is sealed and packaged to obtain the finished product.

[0014] By adopting the above technical solutions, the processing performance and flavor of perilla seeds and grains are improved through pretreatment of raw materials. Stepwise premixing allows functional additives to combine with raw materials in a specific order, ensuring that the additives form an orderly functional structure on the powder surface. Low-temperature pulverization breaks up powder agglomerates while protecting the active ingredients. Moisture-controlled drying precisely regulates the product's moisture content. The various steps work together to form a complete chain solution for the characteristics of high-content perilla seed powder, jointly ensuring the product's nutritional quality, reconstitution performance, and storage stability.

[0015] Preferably, in step S1, the power density of the microwave flavor enhancer is 0.4W / g to 0.6W / g, the processing time is 8min to 12min, and the material layer thickness is 2cm to 3cm; the low-temperature pressing pressure is 15MPa to 20MPa, and the pressing time is 25min to 35min.

[0016] By adopting the above technical solutions, microwave aroma enhancement uses a uniform penetrating heating method, ensuring that the perilla kernel is heated evenly inside and out, avoiding local overheating and the generation of a burnt taste. At the same time, it induces a moderate Maillard reaction inside the perilla kernel to generate characteristic flavor substances, and also causes moderate denaturation of perilla protein, disrupting the orderly arrangement of its surface hydrophobic groups and reducing overall hydrophobicity. Low-temperature pressing uses a purely physical method to separate oil at a lower temperature without the use of chemical solvents, ensuring product safety. It also avoids the oxidation of unsaturated fatty acids and the destruction of active ingredients such as polyphenols and flavonoids caused by high temperatures. By controlling the pressure and time, the residual oil rate is stabilized within the target range.

[0017] Preferably, in step S1, the baked oats and Job's tears are immediately transferred to a vacuum cooling device with a vacuum degree of 0.06MPa to 0.08MPa and a cooling time of 10min to 15min.

[0018] By adopting the above technical solution, vacuum cooling utilizes the principle of heat absorption through water evaporation to achieve rapid cooling, preventing the grains from absorbing moisture from the air and softening during natural cooling, thus maintaining the crispness of the grains. This allows the subsequent grinding process to produce powder with uniform particle size, reducing the generation of hard core particles and eliminating the gritty feeling during preparation from the raw material level. At the same time, rapid cooling can terminate the excessive Maillard reaction during the baking process, preventing flavor deterioration and loss of nutrients.

[0019] Preferably, in step S4, the temperature of the grinding chamber is controlled to be no higher than 40℃ throughout the low-temperature grinding process, the grinding pressure is 0.6MPa to 0.8MPa, the feeding speed is 5kg / h to 10kg / h, and all the powder after grinding passes through a 100-mesh sieve, with a particle size D. 97 No larger than 150μm.

[0020] By adopting the above technical solution, the heat generated by the pulverization is continuously removed by the circulating cooling system during the low-temperature pulverization process, preventing the denaturation of perilla protein and the decomposition of heat-sensitive active ingredients caused by excessively high local temperatures. The strong shearing and collision effects generated by the supersonic airflow can effectively break the tiny hydrophobic aggregates formed during the mixing process, making the powder particles uniform in size and increasing the specific surface area, which is conducive to the rapid penetration and dispersion of water during preparation. At the same time, the materials collide and pulverize each other during the airflow pulverization process, without introducing mechanical impurities.

[0021] Preferably, in step S3, the stepwise mixing process is kept sealed and the relative humidity of the environment does not exceed 60%.

[0022] By adopting the above technical solutions, the sealed environment can prevent external dust and microorganisms from entering the product. At the same time, the relative humidity of the environment is controlled at a low level to avoid the powder absorbing moisture from the air during the mixing process and causing pre-agglomeration. This ensures that sodium citrate and sodium carboxymethyl cellulose can be uniformly adsorbed on the surface of perilla seed powder particles, giving full play to their charge regulation and hydration film coating effects, and avoiding the localized poor mixing effect caused by uneven distribution of additives.

[0023] Preferably, in step S6, the sealed packaging is achieved by nitrogen filling or vacuum sealing.

[0024] By adopting the above technical solutions, nitrogen with a purity of not less than 99.9% is used to replace the air inside the packaging during nitrogen filling and vacuum sealing to a vacuum degree of not less than 0.09MPa during vacuum sealing. Both methods can effectively isolate oxygen and moisture inside the packaging, prevent the unsaturated fatty acids in the product from oxidizing and becoming rancid, and avoid the powder from absorbing moisture and clumping during storage, thus ensuring that the nutritional quality, reconstitution performance and sensory quality of the product remain stable throughout the entire shelf life.

[0025] In summary, this application has the following beneficial effects: 1. Because this application uses a formula system with peeled and defatted perilla seed powder as the core, and combines it with a specific ratio of sodium carboxymethyl cellulose and sodium citrate, while controlling the residual oil rate and kernel content of perilla seed powder, a high-protein and low-carbohydrate nutritional structure is obtained, which effectively solves the problem of high-content perilla seed powder being prone to clumping, while retaining the natural active ingredients in perilla seeds.

[0026] 2. In this application, a three-step premixing process is preferred. First, perilla seed powder and sodium citrate are premixed, then cereal powder and sodium carboxymethyl cellulose are added for main mixing, and finally erythritol is added for final mixing. The mixing process is kept in a closed and humidity-controlled manner, which results in the orderly distribution of the additives on the powder surface and significantly improves the dispersibility and stability of the powder.

[0027] 3. The method of this application adopts a low-temperature supersonic airflow secondary pulverization process, strictly controls the temperature of the pulverization chamber and the particle size of the powder, and then precisely controls the moisture content of the material through vacuum drying, thereby obtaining a uniform and fine powder quality, effectively breaking up hydrophobic agglomerates, and avoiding the damage and loss of heat-sensitive active ingredients.

[0028] 4. In this application, a microwave aroma-enhancing and low-temperature pressing process with specific parameters is preferred to process perilla seeds. At the same time, the roasted grains are vacuum cooled to obtain a rich and harmonious product flavor, avoid the grains from absorbing moisture and softening, ensure the uniformity of particle size after crushing, and improve the product's delicate taste.

[0029] 5. The method of this application, by controlling the product moisture content to 3% to 5% and using nitrogen-filled or vacuum-sealed packaging, achieves good storage stability, effectively prevents the growth and reproduction of microorganisms, avoids powder clumping and oxidative deterioration during storage, and ensures the product's stable performance during its shelf life. Attached Figure Description

[0030] Figure 1 This is a flowchart of a method for preparing a high-protein, low-carbohydrate perilla seed meal replacement powder provided in this application; Figure 2 This is a bar chart showing the effect of the amount of perilla seed powder added on the sensory score of the product, as provided in this application. Figure 3 This is a bar chart showing the effect of erythritol addition on the sensory score of the product, as provided in this application. Figure 4 This is a bar chart showing the effect of the amount of Job's tears added on the sensory score of the product, as provided in this application. Figure 5 This is a bar chart showing the effect of oat addition amount on product sensory score provided in this application; Figure 6 This is a bar chart showing the effect of the amount of sodium carboxymethyl cellulose added on the sensory score of the product, as provided in this application. Figure 7 This is a comparison curve of the DPPH free radical scavenging rates of the perilla meal replacement powder and vitamin C provided in this application; Figure 8 This is a curve comparing the ABTS free radical scavenging rates of the perilla meal replacement powder and vitamin C provided in this application. Detailed Implementation

[0031] The present application will be further described in detail below with reference to embodiments and comparative examples. Unless otherwise specified, the experimental methods used below are conventional methods. Unless otherwise specified, the materials, reagents, methods and instruments used are all conventional materials, reagents, methods and instruments in the art, which can be obtained by those skilled in the art through commercial channels or prepared according to literature methods.

[0032] Technical Concept: Meal replacement powders, as an important product for weight management and dietary supplements, are experiencing continuous market demand growth. However, existing products generally suffer from low protein content and excessive carbohydrate content, making it difficult to meet the nutritional needs of specific populations. The large quantities of dehulled and defatted perilla seed cake produced during perilla seed processing are rich in high-quality plant protein and functional components, yet they are mostly processed as low-value animal feed, resulting in significant resource waste. The root cause lies in the high content of hydrophobic groups on the surface of dehulled and defatted perilla seed powder. Particles easily form aggregates through hydrophobic interactions, and adding them in high proportions leads to severe clumping during reconstitution. Conventional thickeners and mixing processes cannot effectively solve this problem, and the high-temperature processing also causes a significant loss of heat-sensitive active ingredients such as polyphenols and flavonoids in perilla.

[0033] This technical solution addresses the aforementioned issues by constructing a comprehensive, synergistic solution. First, it pre-treats perilla seeds using microwave aroma enhancement and low-temperature pressing processes to control residual oil content within a reasonable range and moderately reduce protein hydrophobicity. Second, it employs a proprietary compound system of sodium carboxymethyl cellulose and sodium citrate, combined with a three-step premixing process, to create an ordered charge regulation and hydration film encapsulation structure on the powder surface. Third, it breaks down tiny hydrophobic aggregates through low-temperature supersonic airflow pulverization while protecting heat-sensitive active ingredients. Finally, it precisely controls product moisture content through vacuum drying and ensures storage stability through nitrogen filling or vacuum packaging, achieving a balance between high protein content, good reconstitution properties, and high activity retention in high-proportion perilla seed powder meal replacement powder.

[0034] Formula optimization experiment To determine the appropriate addition range for each ingredient, a single-factor experimental design was employed, using sensory evaluation as the comprehensive evaluation index. The effects of the addition amounts of perilla seed powder, erythritol, Job's tears, oats, and sodium carboxymethyl cellulose on product quality were investigated. Sensory evaluation was conducted by 10 professionally trained evaluators, assessing color, aroma, taste, and texture, with a maximum score of 100 points. The experimental results are as follows: Depend on Figure 2 It can be seen that as the amount of perilla seed powder added increases, the sensory score of the product first increases and then decreases, reaching its highest value when the addition amount is 50% to 60%. If the addition amount is too low, the product's protein content is insufficient, and the unique flavor of perilla is not obvious; if the addition amount is too high, the product's hydrophobicity increases, making it prone to clumping when mixed, and the bitterness intensifies. Therefore, the suitable addition range for perilla seed powder is determined to be 50% to 62%.

[0035] Depend on Figure 3 It can be seen that as the amount of erythritol added increases, the sensory score of the product first increases and then decreases, reaching its highest value when the addition amount is around 10%. If the addition amount is too low, the product lacks sweetness and cannot mask the bitterness of perilla; if the addition amount is too high, the product is overly sweet and has a cloying taste. Therefore, the suitable addition range for erythritol is determined to be 6% to 11%.

[0036] Depend on Figure 4 It can be seen that as the amount of Job's tears added increases, the sensory score of the product first rises and then tends to stabilize, reaching its highest value when the addition amount is around 6%. If the addition amount is too low, the product lacks grain flavor and has a thin texture; if the addition amount is too high, the product's carbohydrate content increases, failing to meet the design requirements for a low-carbohydrate diet. Therefore, the appropriate addition range for Job's tears is determined to be 6% to 12%.

[0037] Depend on Figure 5It can be seen that as the amount of oats added increases, the sensory score of the product first rises and then falls, reaching its highest value when the addition amount is around 20%. If the addition amount is too low, the product has insufficient dietary fiber content and poor paste stability after reconstitution; if the addition amount is too high, the product has a rough texture and a noticeable gritty feel. Therefore, the appropriate range for oat addition is determined to be 18% to 26%.

[0038] Depend on Figure 6 It can be seen that as the amount of sodium carboxymethyl cellulose added increases, the sensory score of the product first rises and then falls, reaching its highest value when the addition amount is around 3%. If the addition amount is too low, the product is prone to separation during reconstitution and has poor stability; if the addition amount is too high, the product has excessive viscosity and a heavy taste. Therefore, the suitable addition range for sodium carboxymethyl cellulose is determined to be 3% to 6.5%.

[0039] Based on the above single-factor experiments, a uniform design experiment was used to further optimize the formula, and the optimal formula shown in Example 1 was finally obtained.

[0040] Example 1: This example provides a high-protein, low-carbohydrate perilla seed meal replacement powder, composed of the following components by weight: 55.7 parts of peeled and defatted perilla seed powder, 8.2 parts of erythritol, 21.7 parts of oats, 8.7 parts of Job's tears, 4.7 parts of sodium carboxymethyl cellulose, and 1 part of sodium citrate; the residual oil rate of the peeled and defatted perilla seed powder is 10%, and the kernel content is 99.5%; the moisture content of the meal replacement powder is 4%, and the hydration capacity is 0.95 mL / g.

[0041] The preparation method of the above-mentioned high-protein, low-carbohydrate perilla seed meal replacement powder includes the following steps: S1. Raw material pretreatment: Oats and Job's tears are roasted, cooled, and pulverized and sieved in sequence to obtain grain powder; perilla seeds are graded, dehulled, microwaved for aroma enhancement, and low-temperature pressed for defatting in sequence, and then pulverized to obtain dehulled and defatted perilla seed powder.

[0042] The oats were baked at 110℃ for 60 minutes, and the Job's tears were baked at 120℃ for 60 minutes. After baking, the oats and Job's tears were immediately transferred to a vacuum cooling device with a vacuum degree of 0.07MPa and a cooling time of 12.5 minutes. After cooling, they were pulverized and passed through an 80-mesh sieve. The perilla seeds were graded and dehulled, and the kernel content reached 99.5%. The microwave aroma enhancement power density was 0.5W / g, the processing time was 10 minutes, and the material layer thickness was 2.5cm. The low-temperature pressing temperature was 50℃, the pressure was 17.5MPa, and the pressing time was 30 minutes. After pressing, the residual oil content of the dehulled and defatted perilla kernel powder was 10%.

[0043] S2. Precise ingredient proportions: Weigh out the peeled and defatted perilla seed powder, erythritol, oats, Job's tears, sodium carboxymethyl cellulose, and sodium citrate according to the weight proportions of each ingredient.

[0044] The weighing process is carried out in a clean environment, and the raw material weighing error is controlled within ±0.01 parts.

[0045] S3. Stepwise premixing: Premix the peeled and defatted perilla seed powder with sodium citrate, then add the cereal powder and sodium carboxymethyl cellulose for main mixing, and finally add erythritol for final mixing to obtain the mixture.

[0046] The stepwise mixing process was kept in a closed environment with a relative humidity of 55%; the stirring rate for premixing was 35 r / min and the mixing time was 6.5 min; the stirring rate for main mixing was 70 r / min and the mixing time was 10 min; and the stirring rate for final mixing was 25 r / min and the mixing time was 3.5 min.

[0047] S4. Low-temperature pulverization: The mixture is pulverized twice, and the pulverized powder is passed through a standard sieve.

[0048] The low-temperature pulverization process maintains a pulverization chamber temperature of 35℃, a pulverization pressure of 0.7MPa, and a feeding speed of 7.5kg / h. All pulverized powder passes through a 100-mesh sieve, and the powder particle size D97 is 120μm.

[0049] S5. Moisture-controlled drying: Vacuum drying is performed on the material after secondary crushing to adjust the moisture content of the material to the target range.

[0050] The vacuum drying temperature was 42.5℃, the vacuum degree was 0.08MPa, the drying time was 17.5min, and the moisture content of the dried material was 4%.

[0051] S6. Inspection and Packaging: The dried material is inspected, and if it passes the inspection, it is sealed and packaged to obtain the finished product.

[0052] The sealed packaging uses nitrogen-filled sealing, and the sealing environment has a cleanliness level of 10,000.

[0053] Example 2: This example provides a high-protein, low-carbohydrate perilla seed meal replacement powder, composed of the following components by weight: 50 parts of peeled and defatted perilla seed powder, 6 parts of erythritol, 18 parts of oats, 6 parts of Job's tears, 3 parts of sodium carboxymethyl cellulose, and 0.5 parts of sodium citrate; the residual oil rate of the peeled and defatted perilla seed powder is 8%, and the kernel content is 99.5%; the moisture content of the meal replacement powder is 3%, and the hydration capacity is 0.9 mL / g.

[0054] The preparation method of the above-mentioned high-protein, low-carbohydrate perilla seed meal replacement powder includes the following steps: S1. Raw material pretreatment: Oats and Job's tears are roasted, cooled, and pulverized and sieved in sequence to obtain grain powder; perilla seeds are graded, dehulled, microwaved for aroma enhancement, and low-temperature pressed for defatting in sequence, and then pulverized to obtain dehulled and defatted perilla seed powder.

[0055] The oats were baked at 110℃ for 60 minutes, and the Job's tears were baked at 120℃ for 60 minutes. After baking, the oats and Job's tears were immediately transferred to a vacuum cooling device with a vacuum degree of 0.06MPa and a cooling time of 10 minutes. After cooling, they were pulverized and passed through an 80-mesh sieve. The perilla seeds were graded and dehulled, and the kernel content reached 99.5%. The microwave aroma enhancement power density was 0.4W / g, the processing time was 8 minutes, and the material layer thickness was 2cm. The low-temperature pressing temperature was 45℃, the pressure was 15MPa, and the pressing time was 25 minutes. After pressing, the residual oil content of the dehulled and defatted perilla kernel powder was 8%.

[0056] S2. Precise ingredient proportions: Weigh out the peeled and defatted perilla seed powder, erythritol, oats, Job's tears, sodium carboxymethyl cellulose, and sodium citrate according to the weight proportions of each ingredient.

[0057] The weighing process is carried out in a clean environment, and the raw material weighing error is controlled within ±0.01 parts.

[0058] S3. Stepwise premixing: Premix the peeled and defatted perilla seed powder with sodium citrate, then add the cereal powder and sodium carboxymethyl cellulose for main mixing, and finally add erythritol for final mixing to obtain the mixture.

[0059] The step-by-step mixing process was kept in a closed environment with a relative humidity of 55%; the stirring rate for premixing was 30 r / min and the mixing time was 5 min; the stirring rate for main mixing was 60 r / min and the mixing time was 8 min; and the stirring rate for final mixing was 20 r / min and the mixing time was 2 min.

[0060] S4. Low-temperature pulverization: The mixture is pulverized twice, and the pulverized powder is passed through a standard sieve.

[0061] The low-temperature pulverization process maintains a pulverization chamber temperature of 40℃, a pulverization pressure of 0.6MPa, and a feeding speed of 5kg / h. All pulverized powder passes through a 100-mesh sieve, and the powder particle size D97 is 150μm.

[0062] S5. Moisture-controlled drying: Vacuum drying is performed on the material after secondary crushing to adjust the moisture content of the material to the target range.

[0063] The vacuum drying temperature was 40℃, the vacuum degree was 0.07MPa, the drying time was 15min, and the moisture content of the dried material was 3%.

[0064] S6. Inspection and Packaging: The dried material is inspected, and if it passes the inspection, it is sealed and packaged to obtain the finished product.

[0065] The sealed packaging uses nitrogen-filled sealing, and the sealing environment has a cleanliness level of 10,000.

[0066] Example 3: This example provides a high-protein, low-carbohydrate perilla seed meal replacement powder, composed of the following components by weight: 62 parts of peeled and defatted perilla seed powder, 11 parts of erythritol, 26 parts of oats, 12 parts of Job's tears, 6.5 parts of sodium carboxymethyl cellulose, and 2 parts of sodium citrate; the residual oil rate of the peeled and defatted perilla seed powder is 12%, and the kernel content is 99.5%; the moisture content of the meal replacement powder is 5%, and the hydration capacity is 1.0 mL / g.

[0067] The preparation method of the above-mentioned high-protein, low-carbohydrate perilla seed meal replacement powder includes the following steps: S1. Raw material pretreatment: Oats and Job's tears are roasted, cooled, and pulverized and sieved in sequence to obtain grain powder; perilla seeds are graded, dehulled, microwaved for aroma enhancement, and low-temperature pressed for defatting in sequence, and then pulverized to obtain dehulled and defatted perilla seed powder.

[0068] Oats were baked at 110℃ for 60 minutes, and Job's tears were baked at 120℃ for 60 minutes. After baking, the oats and Job's tears were immediately transferred to a vacuum cooling device with a vacuum degree of 0.08MPa and a cooling time of 15 minutes. After cooling, they were pulverized and passed through an 80-mesh sieve. After grading and dehulling, the perilla seeds had a kernel content of 99.5%. The microwave aroma enhancement power density was 0.6W / g, the processing time was 12 minutes, and the material layer thickness was 3cm. The low-temperature pressing temperature was 55℃, the pressure was 20MPa, and the pressing time was 35 minutes. After pressing, the residual oil content of the dehulled and defatted perilla seed powder was 12%.

[0069] S2. Precise ingredient proportions: Weigh out the peeled and defatted perilla seed powder, erythritol, oats, Job's tears, sodium carboxymethyl cellulose, and sodium citrate according to the weight proportions of each ingredient.

[0070] The weighing process is carried out in a clean environment, and the raw material weighing error is controlled within ±0.01 parts.

[0071] S3. Stepwise premixing: Premix the peeled and defatted perilla seed powder with sodium citrate, then add the cereal powder and sodium carboxymethyl cellulose for main mixing, and finally add erythritol for final mixing to obtain the mixture.

[0072] The step-by-step mixing process was kept in a closed environment with a relative humidity of 55%; the stirring rate for premixing was 40 r / min and the mixing time was 8 min; the stirring rate for main mixing was 80 r / min and the mixing time was 12 min; and the stirring rate for final mixing was 30 r / min and the mixing time was 5 min.

[0073] S4. Low-temperature pulverization: The mixture is pulverized twice, and the pulverized powder is passed through a standard sieve.

[0074] The low-temperature pulverization process maintains a pulverization chamber temperature of 30℃, a pulverization pressure of 0.8MPa, and a feeding speed of 10kg / h. All pulverized powder passes through a 100-mesh sieve, and the powder particle size D97 is 100μm.

[0075] S5. Moisture-controlled drying: Vacuum drying is performed on the material after secondary crushing to adjust the moisture content of the material to the target range.

[0076] The vacuum drying temperature was 45℃, the vacuum degree was 0.09MPa, the drying time was 20min, and the moisture content of the dried material was 5%.

[0077] S6. Inspection and Packaging: The dried material is inspected, and if it passes the inspection, it is sealed and packaged to obtain the finished product.

[0078] The sealed packaging uses nitrogen-filled sealing, and the sealing environment has a cleanliness level of 10,000.

[0079] Comparative Example 1: The only difference between this comparative example and Example 1 is that 55.7 parts of dehulled and defatted perilla seed powder were replaced with an equal amount of soy protein isolate. The other raw material composition and preparation process are the same as in Example 1.

[0080] Comparative Example 2: The only difference between this comparative example and Example 1 is that sodium citrate is not added to the ingredients, and the reduced amount of 1 part is made up with erythritol. The composition of the other raw materials and the preparation process are the same as those in Example 1.

[0081] Comparative Example 3: The only difference between this comparative example and Example 1 is that the residual oil rate of the dehulled and defatted perilla seed powder is 15%, while the composition of other raw materials and the preparation process are the same as in Example 1.

[0082] Comparative Example 4: The only difference between this comparative example and Example 1 is that 55.7 parts of peeled and defatted perilla seed powder were replaced with an equal amount of whole perilla seed powder made by directly crushing unpeeled and defatted perilla seeds. The other raw material composition and preparation process are the same as in Example 1.

[0083] Comparative Example 5: The only difference between this comparative example and Example 1 is that in step S3, all the peeled and defatted perilla seed powder, sodium citrate, oat flour, coix seed powder, sodium carboxymethyl cellulose, and erythritol are added to the mixing equipment at the same time and stirred at 70 r / min for 20 min until uniform. The composition of the remaining raw materials and the preparation process are the same as in Example 1.

[0084] Comparative Example 6: The only difference between this comparative example and Example 1 is that the mixed material in step S4 is not subjected to secondary pulverization, but directly enters the controlled humidity drying step in step S5. The composition of the remaining raw materials and the preparation process are the same as in Example 1.

[0085] Comparative Example 7: This comparative example uses a commercially available well-known brand of cereal meal replacement powder as the control product. The main ingredients of this product are oat flour, rice flour, soy protein isolate, white sugar, and maltodextrin. The labeled protein content is 7.5g / 100g, and the carbohydrate content is 80.4g / 100g. The product was prepared according to the recommended preparation method in its instructions, and all indicators were tested.

[0086] I. Reconstitution Performance Test: The test was conducted according to GB / T29602-2013 "Solid Beverages" standard. 10.0g of each sample from Examples 1-3 and Comparative Examples 1-7 were accurately weighed and placed in 250mL beakers. 200mL of purified water at 40℃ was added, and a stopwatch was immediately started, stirring at a constant speed of 60r / min. The time from the addition of water until the powder was completely dispersed without any visible lumps was recorded as the reconstitution dispersion time. Each sample was measured in triplicate, and the average value was taken. After reconstitution, the mixture was allowed to stand for 5 minutes. The hydration capacity was then determined using the filter paper filtration method. 1.0g of sample was accurately weighed and mixed thoroughly with 10mL of purified water. The mixture was allowed to stand for 30 minutes, then centrifuged at 3000r / min for 15 minutes. The supernatant was discarded, and the mass of the precipitate was weighed. The hydration capacity was expressed as the number of milliliters of water absorbed per gram of sample. Each sample was measured in triplicate, and the average value was taken. Meanwhile, sensory evaluation was used to observe the clumping of the reconstituted liquid, and the results were recorded according to four levels: no clumping, slight clumping, obvious clumping, and severe clumping.

[0087] II. Protein content and in vitro digestibility testing were conducted in accordance with GB5009.5-2016 "National Food Safety Standard - Determination of Protein in Food" and GB / T23527-2009 "Protein Preparations". The Kjeldahl method was used to determine the protein content in the samples of Examples 1-3 and Comparative Examples 1-7. 0.5g of sample was accurately weighed and placed in a digestion tube. Copper sulfate, potassium sulfate and concentrated sulfuric acid were added for digestion. After complete digestion, the sample was distilled and titrated using an automatic Kjeldahl nitrogen analyzer. The protein content in the sample was calculated. Each sample was measured in triplicate and the average value was taken. In vitro protein digestibility was determined using a two-step pepsin-trypsin method. 1.0 g of sample was accurately weighed and placed in a 50 mL centrifuge tube. 20 mL of hydrochloric acid buffer (pH 2.0) and 1 mL of pepsin solution were added. The mixture was incubated at 37°C with shaking for 2 hours. The pH was then adjusted to 7.5 with sodium hydroxide solution, and 1 mL of trypsin solution was added. The digestion continued at 37°C with shaking for 4 hours. After digestion, 10% trichloroacetic acid solution was added to terminate the reaction. The mixture was centrifuged at 4000 rpm for 20 minutes, and the supernatant was collected to determine the soluble protein content. In vitro protein digestibility was expressed as the percentage of soluble protein in the supernatant relative to the total protein content of the sample. Each sample was measured in triplicate, and the average value was taken.

[0088] III. Antioxidant Activity Test: The antioxidant activity of the samples in Examples 1-3 and Comparative Examples 1-7 was determined according to GB / T39100-2020 "Evaluation of Antioxidant Function in Health Foods - In Vitro DPPH Method". 2.0 g of sample was accurately weighed and added to 20 mL of 70% ethanol solution. The mixture was ultrasonically extracted in a 40℃ water bath for 30 min, centrifuged at 4000 r / min for 15 min, and the supernatant was used as the sample extract. For the DPPH free radical scavenging rate determination, 2 mL of the sample extract was added to 2 mL of 0.2 mmol / L DPPH ethanol solution. After mixing thoroughly, the mixture was reacted at room temperature in the dark for 30 min. The absorbance was measured at 517 nm. A blank control group and a sample control group were also set up. The DPPH free radical scavenging rate was calculated. To determine the total antioxidant capacity of ABTS, ABTS solution was first mixed with potassium persulfate solution to prepare ABTS free radical working solution. Then, 0.2 mL of sample extract was added to 3.8 mL of ABTS free radical working solution. After mixing thoroughly, the mixture was reacted at room temperature in the dark for 6 min. The absorbance value was measured at a wavelength of 734 nm. A blank control group was set up at the same time. The total antioxidant capacity of ABTS was calculated. Each sample was measured in triplicate and the average value was taken.

[0089] Table 1: Results of Impregnation Performance Test Example 1 13.99 0.95 No clumps Example 2 14.87 0.90 No clumps Example 3 12.65 1.00 No clumps Comparative Example 1 10.23 0.82 No clumps Comparative Example 2 42.35 0.72 Obvious lumps Comparative Example 3 21.46 0.88 Slight caking Comparative Example 4 31.72 0.76 Obvious lumps Comparative Example 5 25.18 0.83 Slight caking Comparative Example 6 35.12 0.78 Obvious lumps Comparative Example 7 20.54 0.65 Slight caking Note: Clumping severity is categorized as follows: No lumps: The prepared solution is uniform and smooth, with no visible lumps; Slight lumps: A small number of small lumps less than 1 mm in diameter exist, which can be completely dispersed after stirring; Significant lumps: Multiple lumps with a diameter of 1-3 mm exist, and residue remains after stirring; Severe lumps: A large number of lumps with a diameter greater than 3 mm exist, which cannot be completely dispersed. Comparative Example 4, in addition to significant lumps, also exhibited a noticeable gritty texture and a bitter taste; Comparative Example 3, the prepared solution had a small amount of floating oil on the surface. All data are the average of three parallel determinations, with relative standard deviations less than 5%.

[0090] Table 2: Results of Protein Content and In Vitro Digestibility Tests Example 1 20.71 92.80 Example 2 20.15 92.35 Example 3 21.23 93.12 Comparative Example 1 25.46 88.27 Comparative Example 2 20.68 90.14 Comparative Example 3 19.32 91.56 Comparative Example 4 15.27 84.69 Comparative Example 5 20.70 92.75 Comparative Example 6 20.69 90.42 Comparative Example 7 7.53 79.81 Note: Protein content was determined using the Kjeldahl method with a conversion factor of 6.25; protein in vitro digestibility was determined using a two-step pepsin-trypsin method. All data are the average of three parallel determinations, with relative standard deviations of less than 3%.

[0091] Table 3: Results of Antioxidant Activity Test Example 1 65.2 52.7 Example 2 62.8 50.3 Example 3 67.5 54.9 Comparative Example 1 4.8 5.2 Comparative Example 2 64.9 52.4 Comparative Example 3 58.7 47.6 Comparative Example 4 69.3 56.1 Comparative Example 5 65.0 52.5 Comparative Example 6 59.6 48.2 Comparative Example 7 3.2 3.7 Note: DPPH free radical scavenging rate and ABTS total antioxidant capacity were measured at a sample concentration of 1 mg / mL. All data are the average of three parallel determinations, and the relative standard deviations are all less than 4%.

[0092] As can be seen from Examples 1-3 and Comparative Example 1, and Tables 1-3, the selection of the core protein source has a decisive influence on the functional activity and nutritional characteristics of the product. After replacing perilla seed powder with soy protein isolate, the antioxidant activity of the product was significantly reduced, and the in vitro digestibility of the protein also decreased, making it impossible to achieve the dual effect of high protein and high antioxidant activity at the same time.

[0093] Based on Examples 1-3 and Comparative Example 2, and in conjunction with Table 1, it can be seen that sodium citrate is an indispensable component of the compound additive system. Without sodium citrate, the dispersibility of the product deteriorates significantly, and obvious clumping occurs, proving that there is a synergistic effect between sodium citrate and sodium carboxymethyl cellulose, which together ensure the dispersibility of the product.

[0094] Based on Examples 1-3 and Comparative Example 3, and in conjunction with Table 1, it can be seen that the residual oil content of perilla seed powder has a significant impact on the product's reconstitution performance and storage stability. When the residual oil content exceeds a reasonable range, the product's reconstitution and dispersion time is prolonged, and slight clumping and surface oil floating phenomena occur, verifying the rationality and necessity of a specific residual oil content range.

[0095] Based on Examples 1-3 and Comparative Example 4, and in conjunction with Tables 1 and 2, it can be seen that the peeling and defatting pretreatment is a key step in preparing high-quality perilla seed meal replacement powder. Products prepared using unpeeled, full-fat perilla seed powder have significantly reduced mixing performance, and also exhibit a noticeable gritty texture and bitter taste. Furthermore, the protein content and in vitro digestibility are also greatly reduced.

[0096] As can be seen from Examples 1-3 and Comparative Example 5, and Table 1, the specific order of stepwise premixing has a significant impact on the effect of compound additives. The one-time mixing method cannot enable the additives to form an orderly coating structure on the powder surface, resulting in a decrease in the dispersibility of the product and slight agglomeration.

[0097] Based on Examples 1-3 and Comparative Example 6, and in conjunction with Table 1, it can be seen that the secondary pulverization process is the core means to improve the reconstitution performance of high-content perilla protein meal replacement powder. Without secondary pulverization, the hydrophobic aggregates in the powder cannot be effectively broken down, resulting in a significant extension of the reconstitution and dispersion time and obvious clumping.

[0098] As can be seen from Examples 1-3 and Comparative Example 7, and Tables 1-3, the perilla seed meal replacement powder prepared by the present invention is significantly superior to commercially available ordinary grain meal replacement powder in terms of nutritional structure, reconstitution performance and functional activity, achieving an organic unity of high protein, low carbohydrate, good reconstitution performance and high antioxidant activity.

[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 high-protein, low-carbohydrate perilla seed meal replacement powder, characterized in that: It is composed of the following components in parts by weight: 50-62 parts of dehulled and defatted perilla seed powder, 6-11 parts of erythritol, 18-26 parts of oats, 6-12 parts of Job's tears, 3-6.5 parts of sodium carboxymethyl cellulose, and 0.5-2 parts of sodium citrate.

2. The high-protein, low-carbohydrate perilla seed meal replacement powder according to claim 1, characterized in that: It is composed of the following components in parts by weight: 55.7 parts of dehulled and defatted perilla seed powder, 8.2 parts of erythritol, 21.7 parts of oats, 8.7 parts of Job's tears, 4.7 parts of sodium carboxymethyl cellulose, and 1 part of sodium citrate.

3. The high-protein, low-carbohydrate perilla seed meal replacement powder according to claim 1, characterized in that: The residual oil content of the degreased and defatted perilla seed powder is 8% to 12%, and the kernel content is not less than 99%.

4. The high-protein, low-carbohydrate perilla seed meal replacement powder according to claim 1, characterized in that: The meal replacement powder has a moisture content of 3% to 5% and a hydration capacity of 0.9 mL / g to 1.0 mL / g.

5. A method for preparing a high-protein, low-carbohydrate perilla seed meal replacement powder, characterized in that, The high-protein, low-carbohydrate perilla seed meal replacement powder according to any one of claims 1-4 comprises the following steps: S1. Raw material pretreatment: Oats and Job's tears are roasted, cooled, and pulverized and sieved in sequence to obtain grain powder; Perilla seeds are graded, dehulled, microwaved for aroma enhancement, and low-temperature pressed for defatting in sequence, and then pulverized to obtain dehulled and defatted perilla seed powder. S2. Precise ingredient proportioning: Weigh each ingredient according to its weight proportions and set aside. S3. Stepwise premixing: Premix the peeled and defatted perilla seed powder with sodium citrate, then add the cereal powder and sodium carboxymethyl cellulose for main mixing, and finally add erythritol for final mixing to obtain the mixture. S4. Low-temperature grinding: The mixture is ground twice, and the powder is then passed through a standard sieve. S5. Moisture-controlled drying: Vacuum drying is performed on the material after secondary crushing to control the moisture content of the material to the target range. S6. Inspection and Packaging: The dried material is inspected, and if it passes the inspection, it is sealed and packaged to obtain the finished product.

6. The method for preparing a high-protein, low-carbohydrate perilla seed meal replacement powder according to claim 5, characterized in that: In step S1, the power density of the microwave flavoring is 0.4W / g to 0.6W / g, the processing time is 8min to 12min, and the material layer thickness is 2cm to 3cm; the low-temperature pressing pressure is 15MPa to 20MPa, and the pressing time is 25min to 35min.

7. The method for preparing a high-protein, low-carbohydrate perilla seed meal replacement powder according to claim 5, characterized in that: In step S1, the baked oats and Job's tears are immediately transferred to a vacuum cooling device with a vacuum degree of 0.06MPa to 0.08MPa and a cooling time of 10min to 15min.

8. The method for preparing a high-protein, low-carbohydrate perilla seed meal replacement powder according to claim 5, characterized in that: In step S4, the temperature of the grinding chamber is controlled to be no higher than 40℃ throughout the low-temperature grinding process, the grinding pressure is 0.6MPa to 0.8MPa, the feeding speed is 5kg / h to 10kg / h, and all the powder after grinding passes through a 100-mesh sieve, with a particle size D. 97 No larger than 150μm.

9. The method for preparing a high-protein, low-carbohydrate perilla seed meal replacement powder according to claim 5, characterized in that: In step S3, the stepwise mixing process is kept sealed and the relative humidity of the environment does not exceed 60%.

10. The method for preparing a high-protein, low-carbohydrate perilla seed meal replacement powder according to claim 5, characterized in that: In step S6, the sealed packaging is achieved by nitrogen filling or vacuum sealing.

Images