CN112493495A - Food composition with various eating modes and preparation method and application thereof - Google Patents

Food composition with various eating modes and preparation method and application thereof Download PDF

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Publication number
CN112493495A
CN112493495A CN202011359408.XA CN202011359408A CN112493495A CN 112493495 A CN112493495 A CN 112493495A CN 202011359408 A CN202011359408 A CN 202011359408A CN 112493495 A CN112493495 A CN 112493495A
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powder
parts
whey protein
weight
food composition
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CN112493495B (en
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钟伟杰
黄卓铭
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Guangzhou Likefood Biotechnology Co ltd
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Guangzhou Likefood Biotechnology Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/115—Konjak; Konntaku
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Polymers & Plastics (AREA)
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  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
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Abstract

The invention provides a food composition, which contains granulated whey protein powder prepared from whey protein and konjac powder, egg protein powder, soybean protein powder, coconut oil powder, resistant dextrin, konjac powder and psyllium husk powder, wherein the protein and dietary fiber are rich and high in content, are easy to generate satiety, are low in fat content, can provide a mouthfeel similar to fat, are not easy to cause fat accumulation, can rapidly provide energy, and are suitable for being used as meal replacement food. The food composition can be directly used for making ice cream, microwave cakes and microwave biscuits, does not need complex baking raw materials (such as eggs, butter, sugar and the like) and tools (such as a whisk, an oven and the like), is convenient and quick, and can meet the requirements of different consumer groups in diversified, simple and convenient eating modes.

Description

Food composition with various eating modes and preparation method and application thereof
Technical Field
The invention belongs to the technical field of food, and particularly relates to a food composition with various eating modes and a preparation method thereof.
Background
At present, the living standard of people is continuously improved, the living rhythm is continuously accelerated, however, the exercise amount is gradually reduced, the diet becomes irregular, the dietary structure is not reasonable, and particularly, the fat intake ratio of urban residents is higher, so that the problems of obesity, tumor, cardiovascular diseases and the like are in a great rising trend. The human body is seriously obese because the energy intake is larger than the energy consumption, which leads to the increase of the fat volume and the number of fat cells in the body, namely the percentage of body fat to the body weight (body fat rate) is increased macroscopically, which is expressed by the increase of the body weight of the human body. Obesity is a recognized health problem in the world at present, and one of important diseases threatening the health of modern people not only affects body beauty, but also brings inconvenience to life, and more importantly, various complications such as cardiovascular and cerebrovascular diseases, diabetes and the like are easily caused.
The common weight-losing methods at present comprise: (1) losing weight by exercise: energy consumption is promoted, but a fast-paced work lifestyle leads most people to be unable to insist on; (2) diet for a short time and weight loss: although the method is very rapid, the method is easy to cause malnutrition and immunity reduction of the weight-losing person and is easy to rebound; (3) medicine weight reduction: the method has quick response and obvious effect, but can generate certain side effect on the body and the body weight is easy to rebound; (4) and (3) diet with meals: the diet is accurately and scientifically matched according to a reasonable dietary structure, but the method needs to be guided by professionals or bought to eat professional weight-reducing series catering, needs to be maintained for a long time and has higher cost; (5) meal replacement weight loss: the low calorie meal replacement is used for replacing one to two meals in three meals, thereby achieving the purposes of controlling energy intake and losing weight. The method for losing weight by replacing meal is a relatively simple and easy way for modern people with fast-paced life style, thus being popular.
Meal replacement powder is one of the most common forms of meal replacement weight-reducing products, and mainly comprises the following components: (1) the grain meal replacement powder takes the five cereals and the milk powder as main raw materials; (2) fruit and vegetable meal replacement powder with plant green juice powder and vegetable and fruit powder as main raw materials; (3) the protein mixed meal replacement powder takes various proteins, mineral substances and vitamins as main raw materials. However, most of the meal replacement powders sold in the market are eaten by directly brewing, so that consumers feel tired in the monotonous eating way, the appetite is reduced, and the meal replacement powders are easily abandoned. CN 108464501A discloses a high-protein diet meal replacement powder and a preparation method thereof, wherein the energy contained in each 100g of meal replacement powder is less than 1000kJ, which is obviously lower than that of common commercial meal replacement powder, the protein content is more than 20g, which is obviously higher than that of similar products, but no specific eating mode is mentioned. CN 111642685A provides a weight-reducing high-fiber meal replacement powder with obvious weight-reducing effect, uneasy rebound, safety, reliability and convenient taking and an edible method thereof, wherein the content of dietary fiber is up to more than 40 percent, and the product is directly taken after being brewed with boiled water or warm water. CN 107495355A discloses a fiber protein meal replacement powder and a preparation method thereof, wherein the meal replacement powder is prepared by dry granulation, so that the meal replacement powder product is easy to mix, fine and smooth in taste and strong in satiety, the meal replacement powder can adjust the microenvironment of a human body and improve the gastrointestinal motility while meeting the nutritional requirements of the human body, the energy per 100g is 1602kJ, the protein content is 17.6g, and the dietary fiber is about 7.4 g. CN 111685320A provides a Plantago ovata forsk high-protein meal replacement powder which is scientific in formula, balanced in nutrition, strong in satiety, rich and full in taste, low in calorie and capable of adjusting intestinal health. However, the prior art does not solve the problem of single eating mode of meal replacement powder, and fails to provide other application methods for eating conveniently.
Disclosure of Invention
The invention aims to overcome the problem of single eating mode of the existing meal replacement powder and provide meal replacement food with various eating modes and a preparation method thereof.
The invention firstly provides a food composition which contains granulated whey protein powder and is characterized in that the granulated whey protein comprises 95.6-95.9 parts by weight of whey protein and 0.03-0.11 part by weight of konjac flour.
Wherein the particle size of the granulated whey protein powder is preferably 0.05-10 μm.
Preferably, the granulated whey protein comprises 95.8-95.9 parts by weight of whey protein and 0.035-0.08 parts by weight of konjac flour.
The granulated whey protein powder also can comprise 3.5-4.5 parts by weight of water.
Preferably, the food composition comprises 6-14 parts of the granulated whey protein powder, 6-15 parts of egg protein powder, 6-10 parts of soybean protein powder, 1-2 parts of coconut oil powder, 6-14 parts of resistant dextrin, 3-10 parts of konjac flour and 5-10 parts of Plantago ovata husk powder in parts by weight.
More preferably, the food composition further comprises 5-10 parts of potato extract, 5-8 parts of needle mushroom extract, 4-8 parts of white kidney bean extract and 4-14 parts of oat flour.
The food composition may further comprise one or more of a sweetener, a chemical expander, an acidity regulator milk powder, and a flavor powder.
Preferably, the food composition comprises 6-15 parts by weight of sweetening agent, 0.8-3 parts by weight of chemical expanding agent, 0.1-0.3 part by weight of acidity regulator, 1-8 parts by weight of milk powder and 0-6 parts by weight of flavor powder.
Preferably, the sweetening agent is one or more of xylitol, erythritol and sucralose, the chemical expanding agent is one or more of sodium bicarbonate and ammonium bicarbonate, the acidity regulator is one or more of sodium citrate and citric acid, the milk powder comprises one or more of whole milk powder, low-fat milk powder and skim milk powder, and the flavor powder is chocolate powder, matcha powder, strawberry powder, willow orange powder, apple powder, banana powder, pineapple powder, grape powder, lemon powder, kumquat powder, kiwi fruit powder, passion fruit powder, cranberry fruit powder, blackcurrant powder, cherry powder, melon powder, plum powder, sweet potato powder, spinach powder, cabbage powder, crowndaisy bamboo shoot powder, tomato powder, guava powder, corn powder, parsley powder, cabbage powder, chrysanthemum powder, broccoli powder, sweet pepper powder, carrot powder, mustard powder, pumpkin powder, cucumber powder, pumpkin powder, cucumber powder, One or more of fructus Colocasiae Esculentae powder, Lentinus Edodes powder, and flos Rosae Rugosae pollen.
Further, the present invention also provides a method for preparing the food composition, which comprises:
s1: weighing whey protein powder and konjac flour according to the weight part ratio to prepare granulated whey protein;
s2: weighing the raw materials according to the weight part ratio, mixing, and sieving the rest raw materials except the granulated whey protein by a 40-mesh sieve for later use;
s3: and (4) uniformly mixing all the raw materials obtained in the step (S2) and subpackaging.
Preferably, the step S1 of preparing the granulated whey protein powder by using a gel crushing method specifically includes the following steps:
s1-1: dissolving whey protein powder in water to form a whey protein solution with the protein concentration of 8-15%;
s1-2: adding 0.005-0.01% of konjac flour into the whey protein solution obtained in the step S1-1, and fully absorbing water and swelling the system for 20-40 min to form a mixed glue solution;
s1-3: continuously stirring and heating the mixed glue solution obtained in the step S1-2 in a constant-temperature water bath at the temperature of 80-100 ℃ for 10-30 min, and then cooling to room temperature to obtain weak gel;
s1-4: and (4) homogenizing the weak gel obtained in the step (S1-3), and then carrying out spray drying to obtain granulated whey protein powder.
The granulated whey protein powder prepared by the steps comprises 95.6-95.9 parts by weight of whey protein powder and 0.03-0.11 part by weight of konjac flour.
Preferably, the pH value of the whey protein solution in the step S1-1 is 6.5-7.5, and more preferably 6.9.
Preferably, the homogenizing condition in the step S1-4 is to shear for 2-5 min at a shear rate of 10000-30000 r/min.
Preferably, the spray drying conditions in step S1-4 are that the inlet temperature is set to 160-200 ℃ and the outlet temperature is set to 90-100 ℃.
The invention also provides the application of the food composition in preparing brewing powder, drinks, ice cream, cakes or biscuits.
The invention further provides a powder for brewing, a drink, an ice cream, a cake or a biscuit prepared from the food composition.
The food composition is added with warm water or milk or fruit juice with the temperature of 45-50 ℃ by 1: 6-8 times, and can be directly eaten after being brewed and stirred uniformly.
The food composition is added with normal temperature water or milk according to the proportion of 1: 1.5-2.5 times, the mixture is uniformly stirred or stirred by a stirrer, and then the mixture is placed in a refrigerator for freezing for 4-8 hours to prepare the ice cream.
The food composition is added with normal-temperature water (preferably 45-50 ℃) according to the proportion of 1: 0.6-1.2 times, uniformly stirred, poured into a baking paper cup, placed in a microwave oven, and subjected to microwave for 40-90 seconds under the condition that the output power is 500-900W, so that the food composition can be eaten.
The food composition is added with normal-temperature water (preferably 45-50 ℃) according to the proportion of 1: 0.3-0.5 times of the food composition, the mixture is uniformly mixed and divided into two parts, the two parts are respectively poured into a short and flat small paper cup, after a microwave oven conducts microwave for 40-80 seconds under the condition that the output power of the microwave oven is 500-900W, the microwave oven is opened, the cup is taken out and gently shaken for 2-3 hours, then the cup is put into the microwave oven to be heated for 20-40 seconds, then the cup is taken out for about 2 seconds, then the cup is put into the microwave oven to be heated for 10-20 seconds, finally the cup is taken out and placed at the normal temperature after being placed for.
The food composition contains more than 28g of protein and more than 20g of dietary fiber per 100g of the food composition.
The food composition has rich and high-content protein and dietary fiber, wherein the protein source is whey protein powder, soybean protein isolate powder and egg protein powder, and the protein has rich types and high content. The plant protein and the animal protein are combined, and the advantages of the amino acid between the soybean protein isolate and the lactalbumin and the egg protein are complementary, so that the high-efficiency utilization of the amino acid is promoted. The main sources of the dietary fibers are resistant dextrin, konjac flour, psyllium husk powder and the like, the dietary fibers are rich in variety and high in content, and the dietary fibers can replace part of grease and starch to reduce energy intake and provide a mouthfeel similar to fat, so that the mouthfeel is smooth when the ice cream is eaten by directly brewing and making, the retention time in the stomach is long, the satiety of a human body can be increased, the total intake of food is reduced, and meanwhile, the dietary fibers have certain physiological functions and are beneficial to losing weight. The oil is derived from coconut oil powder, is medium-chain fatty acid, can rapidly provide energy, and is not easy to cause fat accumulation. Therefore, the food composition has high protein and dietary fiber content, is easy to generate satiety, has low fat content, can provide a fat-like mouthfeel, is not easy to cause fat accumulation, can quickly provide energy, and is suitable for being used as a meal replacement food.
The food composition of the invention applies the granulated whey protein powder to the meal replacement food for the first time, and the konjak powder is added into the granulated whey protein powder, so that the granulated whey protein powder has better physical and mouthfeel characteristics, such as better foaming performance and smoother mouthfeel. The invention utilizes whey protein and konjaku flour to prepare the granulated whey protein powder, weakens the gel capacity of the whey protein, can be used as a structural unit to construct protein food to control the texture characteristics, namely the granulated whey protein powder can relieve the coupling relation between the characteristics of the protein food, such as hardness and the like, and the actual protein concentration in the product, can improve the problem that the meal replacement powder is easy to agglomerate when being brewed, and can ensure that a high-protein cake made by the meal replacement powder by microwave is softer and a biscuit is crisp and not hard. In addition, the particle size of the prepared granulated whey protein powder is about 0.05-10 microns, so that the friction force between food and tongue perception is reduced, the granulated whey protein powder can be used as a fat substitute in low-temperature food, the greasy taste of fat is provided, the taste of the ice cream prepared by directly brewing meal replacement powder is smooth, and the ice crystal feeling of the ice cream prepared by the ice cream is smooth. The food composition can be used for directly making microwave cakes and microwave biscuits, does not need complex baking raw materials (such as eggs, butter, sugar and the like) and tools (such as egg beater, oven and the like), is convenient and quick, and can meet the requirements of different consumer groups in various eating modes.
The food composition of the invention is also added with some functional plant extracts, such as potato extracts containing P12 protease inhibitor, which can effectively promote the release of cholecystokinin CCK, and the released CCK can reduce the energy intake and induce the generation of satiety; the needle mushroom extract is rich in dietary fiber of beta-glucan compound chitosan, and can inhibit more than 90% of fat absorption in diet no matter eaten before meal, during meal or after meal; the white kidney bean extract is rich in alpha-amylase inhibitor, and can block the further absorption of starch in meal replacement powder; the oat flour is rich in vegetable protein and beta-glucan, and also contains abundant linoleic acid and linolenic acid, the dietary fiber contained in the oat flour can increase the satiety of a human body, and other active ingredients contained in the oat flour can help to clean cholesterol and other toxins deposited in the body. These functional ingredients make the food composition of the present invention more satiating as a meal replacement food, and are capable of blocking fat, blocking carbohydrate absorption, and easily achieving the purpose of weight control.
Drawings
Fig. 1 is a distribution diagram of the particle size of the granulated whey protein powder prepared in example 1.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention. Modifications or substitutions to methods, procedures, or conditions of the invention may be made without departing from the spirit and scope of the invention.
Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art. The test materials used in the following examples were purchased from a general shop unless otherwise specified.
EXAMPLE 1 meal replacement powder direct infusion
1. Preparing meal replacement powder
(1) Preparing granulated whey protein powder: dissolving whey protein powder in water to obtain whey protein solution with protein concentration of 8%, adding 0.01% rhizoma Amorphophalli powder system, and swelling for 20 min. And continuously stirring and heating the swelled mixed glue solution in a constant-temperature water bath at 100 ℃ for 30min, and then cooling to room temperature to obtain weak gel. Shearing the obtained weak gel at a shearing speed of 10000r/min for 5min, and spray drying at an inlet and an outlet temperature of 160/90 ℃ to obtain granulated whey protein powder. The obtained granulated whey protein powder contains 95.9 weight parts of whey protein powder and 0.11 weight parts of konjac flour, and has a particle size of 0.05-10 μm, as shown in FIG. 1.
(2) Weighing 12 parts of granulated whey protein powder, 6 parts of egg protein powder, 10 parts of soybean protein powder, 2 parts of coconut oil powder, 8 parts of resistant dextrin, 3 parts of konjac powder, 10 parts of Plantago ovata seed husk powder, 6 parts of potato extract, 6 parts of needle mushroom extract, 4 parts of white kidney bean extract, 14 parts of oat powder, 10 parts of xylitol, 0.02 part of sucralose, 0.8 part of sodium bicarbonate, 0.18 part of sodium citrate and 8 parts of whole milk powder according to parts by weight, and sieving the rest raw materials except the granulated whey protein powder with a 40-mesh sieve;
(3) and (3) uniformly mixing all the raw materials in a three-dimensional mixer, and subpackaging by 25 g/bag to obtain the high-protein high-fiber meal replacement powder of the embodiment 1, wherein each 100g of meal replacement powder contains 29.4g of protein and 21.1g of dietary fiber.
2. Performance evaluation of directly brewed meal replacement powder
The meal replacement powder of comparative example 1 was prepared with reference to the above steps 2 and 3, wherein an equal amount of whey protein was directly taken in step 2 instead of the granulated whey protein powder, and the rest of the steps were the same as above. Meanwhile, a commercial high protein high fiber meal replacement powder (WonderLab nutritional meal replacement milkshake) was used as a control.
The prepared meal replacement powders of example 1 and comparative example 1 and the WonderLab nutritional meal replacement milkshakes were respectively added at 1:6 times to warm water at 50 ℃ for brewing and stirring uniformly, and the fluidity, solubility, mouthfeel and suspension stability thereof were observed and recorded, and the results are shown in Table 1.
TABLE 1 evaluation of the Properties of meal replacement powder directly brewed
Figure BDA0002803555400000071
Figure BDA0002803555400000081
As can be seen from Table 1, comparative example 1 is consistent with the commercial meal replacement powder in performance because it contains more protein and dietary fiber; the meal replacement powder of example 1 has lower gelling ability and a greasy fat taste due to the inclusion of the granulated whey protein powder, so that the meal replacement powder has better solubility and a mellow taste.
EXAMPLE 2 preparation of Ice cream with meal powder
1. Preparation of meal replacement powder
(1) Preparing granulated whey protein powder: dissolving whey protein powder in water to obtain whey protein solution with protein concentration of 10%, adding 0.008% rhizoma Amorphophalli powder, and allowing the system to fully absorb water and swell for 30 min. And continuously stirring and heating the swelled mixed glue solution in a constant-temperature water bath at 90 ℃ for 20min, and then cooling to room temperature to obtain weak gel. Shearing the obtained weak gel at 20000r/min for 4min, and spray drying at 180/95 deg.C to obtain granulated whey protein powder. The obtained granulated whey protein powder contains 95.9 parts by weight of whey protein powder and 0.07 part by weight of konjac flour, and the particle size is 0.05-10 mu m.
(2) Weighing 6 parts of granulated whey protein powder, 15 parts of egg protein powder, 10 parts of soybean protein powder, 1 part of coconut oil powder, 6 parts of resistant dextrin, 9 parts of konjac powder, 5 parts of Plantago ovata seed husk powder, 5 parts of potato extract, 8 parts of needle mushroom extract, 8 parts of white kidney bean extract, 10 parts of oat powder, 6 parts of xylitol, 0.03 part of sucralose, 1.87 parts of sodium bicarbonate, 0.1 part of sodium citrate, 3 parts of whole milk powder, 2 parts of strawberry powder, 2 parts of cranberry fruit powder and 2 parts of cherry powder according to parts by weight, and sieving the rest raw materials except the granulated whey protein powder with a 40-mesh sieve.
(3) And (3) uniformly mixing all the substances in a three-dimensional mixer, and subpackaging by 25 g/bag to obtain the high-protein high-fiber meal replacement powder of the embodiment 2, wherein each 100g of meal replacement powder contains 32.3g of protein and 20.9g of dietary fiber.
2. Performance evaluation of ice cream made from meal replacement powder
The meal replacement powder of comparative example 2 was prepared with reference to steps 2 and 3 above, wherein an equal portion of whey protein was directly taken in step 2 instead of the granulated whey protein powder, and the rest was as above. At the same time, a commercial high protein high fiber meal replacement powder (WonderLab nutritional meal replacement milkshake) and a commercial ice cream (Mingzhi vanilla flavored ice cream) were used as controls.
Adding the prepared meal replacement powder of the example 2 and the prepared meal replacement powder of the comparative example 2 and the commercial high-protein high-fiber meal replacement powder into milk according to the proportion of 1:2, beating the mixture by using a stirrer, and then placing the mixture in a refrigerator for freezing for 4-8 hours to obtain the ice cream. The three ice creams prepared and the commercial ice cream were then evaluated for mouthfeel and hardness by TPA. Before the determination of the hardness by the TPA method, the samples were stored at-18 ℃ for 12 hours in a refrigerator, cut to a size of 4 cm. times.4 cm, taken out and then measured rapidly at room temperature, 5 replicates were run per sample, and the average was taken after one maximum and one minimum was discarded. The TPA parameters were set as follows: the probe type is P/5. Mode (2): a compression ratio mode; speed before measurement: 2.0 mm/s; testing speed: 3.0 mm/s; the speed after measurement is 5.0 mm/s; compression ratio: 50 percent; the induction force is as follows: 20 g.
TABLE 2 evaluation of the Performance of ice cream with meal powder
Figure BDA0002803555400000091
The mouthfeel and hardness of the three ice creams prepared and the ice cream sold on the market are shown in table 2, and it can be seen that comparative example 2 contains more protein and dietary fiber, although the mouthfeel is consistent with the performance of the meal replacement powder sold on the market, the hardness is lower; the meal replacement powder of the example 2 contains the granulated whey protein powder, so that the gel capacity is low, the fat and greasy taste is realized, and the taste and the hardness of the ice cream prepared by using the meal replacement powder of the example 2 are closer to those of the ice cream sold on the market.
Example 3 making a cake with meal replacement powder
1. Preparation of meal replacement powder
(1) Preparing granulated whey protein powder: dissolving whey protein powder in water to obtain whey protein solution with protein concentration of 15%, adding 0.005% rhizoma Amorphophalli powder, and allowing the system to fully absorb water and swell for 40 min. And continuously stirring and heating the swelled mixed glue solution in a constant-temperature water bath at 80 ℃ for 10min, and then cooling to room temperature to obtain weak gel. Shearing the obtained weak gel at a shearing speed of 30000r/min for 2min, and spray drying at an inlet and outlet temperature of 200/100 deg.C to obtain granulated whey protein powder. The obtained granulated whey protein powder contains 95.6 parts by weight of whey protein powder and 0.03 part by weight of konjac flour, and the particle size is 0.05-10 mu m.
(2) Weighing 14 parts of granulated whey protein powder, 7 parts of egg protein powder, 9 parts of soybean protein powder, 1.7 parts of coconut oil powder, 6 parts of resistant dextrin, 10 parts of konjac powder, 6 parts of Plantago ovata seed husk powder, 10 parts of a potato extract, 5 parts of a needle mushroom extract, 4 parts of navy bean powder, 4 parts of oat powder, 15 parts of xylitol, 0.01 part of sucralose, 3 parts of sodium bicarbonate, 0.29 part of sodium citrate, 1 part of whole milk powder and 4 parts of chocolate powder according to parts by weight, and sieving the rest raw materials except the granulated whey protein powder by a 40-mesh sieve.
(3) And (3) uniformly mixing all the substances in a three-dimensional mixer, and subpackaging by 25 g/bag to obtain the high-protein high-fiber meal replacement powder of the embodiment 3, wherein each 100g of meal replacement powder contains 28.3g of protein and 20.8g of dietary fiber.
2. Evaluation of the Properties of a cake made with meal replacement powder
The meal replacement powder of comparative example 3 was prepared with reference to steps 2 and 3 above, wherein an equal portion of whey protein was directly taken in step 2 instead of the granulated whey protein powder, and the rest was as above. Meanwhile, a commercial high-protein high-fiber meal replacement powder (WonderLab nutritional meal replacement milk shake) and a commercial cake (a cake purchased in a common cake shop, and the main components of the cake are eggs, milk, salad oil, corn starch, white granulated sugar and the like) are used as controls.
Adding the prepared meal replacement powder of the example 3 and the prepared meal replacement powder of the comparative example 3 and the commercial high-protein high-fiber meal replacement powder into warm water at 45-50 ℃ according to the proportion of 1:0.8, uniformly stirring, pouring into a baking paper cup, placing in a microwave oven, and carrying out microwave for 50s under the condition that the output power of the microwave oven is 800W to obtain the cake. The three cakes prepared and the commercially available cake were then evaluated for mouthfeel, and hardness and elasticity by TPA method. Before measuring the hardness and elasticity by the TPA method, the cake was skinned, the cake core was cut into 4 × 2mm (length × width × height) rectangular blocks, and the cake core was horizontally placed on a stage to measure the hardness and elasticity of the cake core. Each sample was run in 5 replicates and the mean was taken after removing one maximum and one minimum. The TPA parameters were set as follows: the probe type: P/36R; mode (2): a compression ratio mode; speed before measurement: 2.0 mm/s; testing speed: 1.0 mm/s; and (3) measuring the speed: 2.0 mm/s; compression ratio: 50 percent; the induction force is as follows: 5g of the total weight.
TABLE 3 evaluation of microwave cake made of meal powder
Figure BDA0002803555400000101
Figure BDA0002803555400000111
The taste, hardness and elasticity of the three kinds of cakes prepared and the commercial cake are shown in table 3, from which it can be seen that the microwave cake prepared by using the same in comparative example 1 has far worse hardness and elasticity than the commercial high-fiber high-protein meal replacement powder due to the sodium bicarbonate, but still harder and less elastic than the commercial sponge cake. The meal replacement powder of example 1 has low gelling capacity due to the inclusion of the granulated whey protein powder, and the prepared microwave cake is closer to a commercial sponge cake in mouthfeel, hardness and elasticity.
EXAMPLE 4 preparation of biscuits from meal powder
1. Preparation of meal replacement powder
(1) Preparing granulated whey protein powder: dissolving whey protein powder in water to form whey protein solution with protein concentration of 12%, adding 0.008% rhizoma Amorphophalli powder, and allowing the system to fully absorb water and swell for 25 min. And continuously stirring and heating the swelled mixed glue solution in a constant-temperature water bath at 95 ℃ for 25min, and then cooling to room temperature to obtain weak gel. Shearing the obtained weak gel at 20000r/min for 4min, and spray drying at 190/95 deg.C to obtain granulated whey protein powder. The obtained granulated whey protein powder contains 95.9 weight parts of whey protein powder and 0.06 weight parts of konjac flour, and the particle size is 0.05-10 mu m.
(2) Weighing 13 parts of granulated whey protein powder, 11 parts of egg protein powder, 6 parts of soybean protein powder, 1.2 parts of coconut oil powder, 14 parts of resistant dextrin, 6 parts of konjac flour, 9 parts of Plantago ovata shell powder, 6 parts of potato extract, 8 parts of needle mushroom extract, 6 parts of navy bean powder, 7 parts of oat powder, 6 parts of xylitol, 0.02 part of sucralose, 2.48 parts of sodium bicarbonate, 0.3 part of sodium citrate, 2 parts of whole milk powder and 2 parts of matcha powder according to parts by weight, and sieving the rest raw materials except the granulated whey protein powder by a 40-mesh sieve.
(3) And (3) uniformly mixing all the substances in a three-dimensional mixer, and subpackaging by 25 g/bag to obtain the high-protein high-fiber meal replacement powder of the embodiment 4, wherein each 100g of meal replacement powder contains 30.0g of protein and 28.5g of dietary fiber. .
2. Evaluation of the Properties of a cake made with meal replacement powder
The meal replacement powder of comparative example 4 was prepared with reference to steps 2 and 3 above, wherein an equal portion of whey protein was directly taken in step 2 instead of the granulated whey protein powder, and the rest was as above. At the same time, a commercial high protein high fiber meal replacement powder (WonderLab nutritional meal replacement milkshake) and a commercial biscuit (imperial crown danish cookie) were used as controls.
Adding the prepared meal replacement powder of example 4 and comparative example 4 and the commercial high-protein high-fiber meal replacement powder into warm water at 45-50 ℃ according to the ratio of 1:0.4, uniformly mixing, dividing into two parts, respectively pouring into small short and flat paper cups, opening the microwave oven to take out, slightly shaking the cup 3 after the microwave oven performs microwave for 60s under the condition of 700W of output power, then putting into the microwave oven to heat for 30s, then taking out for about 2s, then putting into the microwave oven to heat for 10s, finally taking out, placing for 10min, then placing to normal temperature, and finally enabling the biscuits to be crisp. The three biscuits prepared and the commercial biscuits were then evaluated for mouthfeel, hardness by TPA method and crispness by puncture method. The samples were treated as follows before determining hardness and brittleness: the biscuits were made into uniform 10mm x 4mm shaped samples using props and sandpaper, each sample was run in 5 replicates, and the average was taken after rounding off one maximum and one minimum. The TPA parameters were set as follows: the probe type: P/36R; mode (2): a compression ratio mode; speed before measurement: 1.0 mm/s; testing speed: 0.5 mm/s; and (3) measuring the speed: 1.0 mm/s; compression ratio: 30 percent; the induction force is as follows: 5g of the total weight. The parameters of the puncture method are set as follows: the probe type: p/2; mode (2): a compression ratio mode; speed before measurement: 1.0 mm/s; testing speed: 0.5 mm/s; and (3) measuring the speed: 1.0 mm/s; compression ratio: 50 percent; the induction force is as follows: 20 g.
TABLE 4 evaluation of microwave biscuits made from meal powder
Figure BDA0002803555400000121
The three kinds of prepared cookies and the commercially available cookies have the tastes, hardnesses and crispness shown in table 4, and it can be seen that the microwave cookies prepared by using the comparative example 1 contain sodium bicarbonate, and thus have much poorer hardnesses and crispness than the commercially available high-fiber high-protein meal replacement powder, but are still harder and poorer in crispness than the commercially available brittle cookies. The meal replacement powder of the example 1 contains the granulated whey protein powder, so that the gelling capacity of the meal replacement powder is low, and the prepared microwave biscuits are closer to the commercial crisp biscuits in mouthfeel, hardness and elasticity.
Example 5 human efficacy test
Selecting 80 overweight volunteers (40 males and 40 females) with BMI >25 who are engaged in light physical labor, wherein the age range is 20-40 years, the average age is 30.2 +/-0.5 years, and all subjects are healthy and voluntarily participate.
The test subject eats the meal replacement powder prepared in example 1 once a day at night, replaces dinner, 25 g/bag each time, adds 160mL of warm water with the temperature of 50 ℃ into a cup, fully stirs into even paste, and can eat the meal without ingesting other foods, and can supplement water in a proper amount for 40 days. And (4) counting the weight, the body fat percentage, the blood fat (total cholesterol) data and the physical state of eating the meal replacement powder before and after meal replacement.
The data were processed by EXCEL and the test data were statistically analyzed by t-test and expressed as mend. + -. SD. The results of the experiment are shown in Table 5.
TABLE 5 weight, percent body fat and change in blood lipid values before and after eating by the subjects
Figure BDA0002803555400000131
Note: p is <0.05 after 40d consumption compared to before consumption, p is <0.01 after 40d consumption compared to before consumption, and p is compared after two weeks consumption compared to before consumption.
From the data presented in table 5, after eating the meal replacement powder of example 1 of the present invention for 40d, the subject's body weight, body fat percentage, and blood lipid were significantly reduced compared to before the meal replacement powder, and the body weight reached a very significant level compared to before the meal replacement powder, and the physical condition was consistent with that before the meal replacement powder was eaten. Therefore, the high-protein high-fiber meal replacement powder provided by the invention can maintain the basic metabolism of a human body, reduce the weight, the body fat rate and the blood fat, and is continuously eaten without adverse effect on the health of an organism.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.

Claims (13)

1. A food composition contains granulated whey protein powder, and is characterized in that the granulated whey protein powder contains 95.6-95.9 parts by weight of whey protein powder and 0.03-0.11 part by weight of konjac flour.
2. The food composition of claim 1, wherein the particle size of the granulated whey protein powder is 0.05-10 μm.
3. The food composition according to claim 1, comprising 6-14 parts by weight of the granulated whey protein powder, 6-15 parts by weight of egg protein powder, 6-10 parts by weight of soybean protein powder, 1-2 parts by weight of coconut oil powder, 6-14 parts by weight of resistant dextrin, 3-10 parts by weight of konjac flour, and 5-10 parts by weight of psyllium husk powder.
4. The food composition according to claim 3, further comprising 5-10 parts of potato extract, 5-8 parts of needle mushroom extract, 4-8 parts of white kidney bean extract and 4-14 parts of oat flour.
5. The food composition of claim 3, further comprising one or more of a sweetener, a chemical expander, an acidity regulator milk powder, and a flavor powder.
6. The food composition according to claim 3, comprising 6 to 15 parts of sweetener, 0.8 to 3 parts of chemical expanding agent, 0.1 to 0.3 part of acidity regulator, 1 to 8 parts of milk powder, and 0 to 6 parts of flavor powder.
7. The food composition of claim 5 or 6, wherein the sweetener is one or more of xylitol, erythritol and sucralose, the chemical expansion agent is one or more of sodium bicarbonate and ammonium bicarbonate, the acidity regulator is one or more of sodium citrate and citric acid, the milk powder comprises one or more of whole milk powder, low-fat milk powder and skim milk powder, and the flavor powder is one or more of chocolate powder, matcha powder, strawberry powder, orange powder, apple powder, banana powder, pineapple powder, grape powder, lemon powder, kumquat powder, kiwi powder, passion fruit powder, cranberry fruit powder, blackcurrant powder, cherry powder, melon powder, plum powder, sweet potato powder, spinach powder, cabbage powder, asparagus powder, tomato powder, corn powder, parsley powder, pomegranate powder, chrysanthemum indicum powder, watermelon powder, broccoli powder, honey suckle powder, honey locust powder, chrysanthemum powder, honey locust bean powder, honey locust powder, One or more of sweet pepper powder, carrot powder, mustard blue powder, pumpkin powder, cucumber powder, taro powder, mushroom powder and rose pollen.
8. A process for preparing a food composition according to any one of claims 1 to 7 comprising:
s1: weighing whey protein powder and konjac flour according to the weight part ratio to prepare granulated whey protein;
s2: weighing the raw materials according to the weight part ratio, mixing, and sieving the rest raw materials except the granulated whey protein by a 40-mesh sieve for later use;
s3: and (4) uniformly mixing all the raw materials obtained in the step (S2) and subpackaging.
9. The method according to claim 8, wherein the step S1 of preparing the granulated whey protein powder by gel disruption comprises the following steps:
s1-1: dissolving whey protein powder in water to form a whey protein solution with the protein concentration of 8-15%;
s1-2: adding 0.005-0.01 wt% of konjac flour into the whey protein solution obtained in the step S1-1, and fully absorbing water and swelling the system for 20-40 min to form a mixed glue solution;
s1-3: continuously stirring and heating the mixed glue solution obtained in the step S1-2 in a constant-temperature water bath at the temperature of 80-100 ℃ for 10-30 min, and then cooling to room temperature to obtain weak gel;
s1-4: and (4) homogenizing the weak gel obtained in the step (S1-3), and then carrying out spray drying to obtain granulated whey protein powder.
10. The method according to claim 9, wherein the whey protein solution in step S1-1 has a pH of 6.5 to 7.5.
11. The method according to claim 9, wherein the homogenizing in step S1-4 is performed under conditions of shearing at a shearing speed of 10000-30000 r/min for 2-5 min, and the spray drying is performed under conditions of an inlet temperature of 160-200 ℃ and an outlet temperature of 90-100 ℃.
12. Use of the food composition according to any one of claims 1 to 7 for the manufacture of a powder for infusion, a drink, ice cream, cake or biscuit.
13. A brew, a drink, an ice cream, a cake or a biscuit prepared with a food composition according to any one of claims 1 to 7.
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CN113057325A (en) * 2021-04-26 2021-07-02 上海楷达生物科技有限公司 Low-emission dietary formula and preparation method thereof
JP2023082811A (en) * 2021-12-03 2023-06-15 株式会社天柳 Gelato-like food product containing protein, and method for producing the same
JP7379451B2 (en) 2021-12-03 2023-11-14 株式会社天柳 Gelato-like food containing protein and its manufacturing method
WO2023218060A1 (en) * 2022-05-13 2023-11-16 Coöperatie Koninklijke Cosun U.A. Plant- or fungi based particles loaded with protein

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