CN112998077A - Weight-losing meal-replacing milk shake and preparation method thereof - Google Patents
Weight-losing meal-replacing milk shake and preparation method thereof Download PDFInfo
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- CN112998077A CN112998077A CN202110440904.6A CN202110440904A CN112998077A CN 112998077 A CN112998077 A CN 112998077A CN 202110440904 A CN202110440904 A CN 202110440904A CN 112998077 A CN112998077 A CN 112998077A
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- 229940029339 inulin Drugs 0.000 claims description 3
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
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- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 claims description 3
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 3
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
Abstract
The invention relates to the field of meal replacement food, and discloses a weight-losing meal replacement milk shake and a preparation method thereof, wherein the meal replacement milk shake comprises the following components in percentage by weight: 5 to 10 percent of taro powder, 1 to 8 percent of soybean protein isolate, 1 to 5 percent of oat powder, 1 to 8 percent of milk powder, 1 to 3 percent of purple sweet potato powder, 1 to 5 percent of instant bean powder, 1 to 5 percent of maltodextrin, 0.01 to 0.1 percent of navy bean powder, 0.1 to 1 percent of konjak powder, 0.1 to 2 percent of yeast peptide microcapsule, 0.1 to 0.5 percent of additive and the balance of isomaltooligosaccharide powder; the yeast peptide micro-capsule comprises a capsule core and a capsule wall material, wherein the capsule core is yeast peptide powder, and the capsule wall material comprises chitosan and sodium alginate.
Description
Technical Field
The invention relates to the field of meal replacement food, in particular to a weight-losing meal replacement milk shake and a preparation method thereof.
Background
Human obesity is a special product of dietary structure and dietary habits which are not scientific enough. Obesity is a condition in which the body's fat is stored excessively, and is expressed by an increase in fat cells or an increase in cell volume, so that the whole body has an increased mass of adipose tissues and loses a normal ratio with other tissues. Obesity is often accompanied by various metabolic disorders, such as hypertriglyceridemia and hypercholesterolemia, and a series of metabolic syndromes caused by the disorders, such as hyperlipidemia and fatty liver, and the obesity seriously affects the human health.
The meal replacement powder integrates the advantages of balanced nutrition, obvious weight-losing effect, convenience for eating and the like, and is a food for losing weight and losing weight which is popular internationally in recent years. The yeast peptide not only has good nutritive value, but also can expand the functionality of food, and the weight-losing effect of some meal replacement powder is relatively limited.
The yeast peptide takes high-quality fresh yeast as a raw material, multiple enzymes are utilized to degrade yeast protein, the yeast wall is broken away, and the small molecular polypeptide is separated and purified from an enzymolysis system, the amino acid of the small molecular polypeptide is complete in variety and is a high-quality protein source, the yeast peptide has the characteristics of low fat, low sugar and no cholesterol, but if the yeast peptide is simply mixed with the components of the existing meal replacement powder, the yeast peptide powder can easily influence the flavor and the taste of the meal replacement powder after being brewed, the yeast peptide powder can influence the brewing property of the solid beverage, and the yeast peptide powder is easy to agglomerate after being brewed, so that the small molecular polypeptide is not beneficial to further popularization of the product.
Disclosure of Invention
Therefore, the weight-losing meal replacement milkshake and the preparation method thereof are needed to solve the problem that the weight-losing effect of the existing meal replacement product is limited.
In order to achieve the purpose, the invention provides a weight-losing meal replacement milk shake which comprises the following components in percentage by weight: 5 to 10 percent of taro powder, 1 to 8 percent of soybean protein isolate, 1 to 5 percent of oat powder, 1 to 8 percent of milk powder, 1 to 3 percent of purple sweet potato powder, 1 to 5 percent of instant bean powder, 1 to 5 percent of maltodextrin, 0.01 to 0.1 percent of navy bean powder, 0.1 to 1 percent of konjak powder, 0.1 to 2 percent of yeast peptide microcapsule, 0.1 to 0.5 percent of additive and the balance of isomaltooligosaccharide powder;
the yeast peptide microcapsule comprises a capsule core and a capsule wall material, wherein the capsule core is yeast peptide powder, and the capsule wall material comprises chitosan and sodium alginate.
Further, the mass ratio of the capsule core to the capsule wall material is 1-2: 1, the mass ratio of the chitosan to the sodium alginate is 1: 1-3.
Further, the particle size of the yeast peptide microcapsule is 100-150 μm.
Further, the grain diameter of the yeast peptide microcapsule is 120 μm, and the mass ratio of the capsule core to the capsule wall material is 1: the mass ratio of 1 to the chitosan to the sodium alginate is 1: 2.
Further, the milk powder comprises skimmed milk powder and whole milk powder, and the ratio of the skimmed milk powder to the whole milk powder is 1: 1.
Further, the paint comprises the following components in percentage by weight: 9.09% of taro powder, 5.45% of isolated soy protein, 3.64% of oat powder, 2.73% of skimmed milk powder, 2.73% of whole milk powder, 1.818% of purple sweet potato powder, 1.82% of instant soybean powder, 1.82% of maltodextrin, 0.02% of navy bean powder, 0.73% of konjac powder, 1% of yeast peptide microcapsules, 0.12% of additive and the balance of isomaltooligosaccharide powder.
Further, the additive comprises conjugated linoleic acid glyceride powder, resistant dextrin, inulin, silicon dioxide, vitamin A, vitamin C, vitamin E, vitamin B1, vitamin B6 and taurine.
The preparation method of the weight-losing meal replacement milk shake is characterized by comprising the following steps:
(1) collecting yeast, extruding and puffing the yeast, breaking the wall by enzymolysis, filtering, concentrating, drying and crushing to obtain yeast peptide powder;
(2) preparing yeast peptide powder into yeast peptide microcapsules;
(3) weighing taro powder, soy protein isolate, oat powder, milk powder, purple sweet potato powder, instant soybean powder, maltodextrin, navy bean powder, konjac powder, yeast peptide microcapsules, an additive and isomaltooligosaccharide powder according to a proportion, and mixing to form a mixed material;
(4) and packaging the mixed materials to obtain the finished product of the weight-losing meal replacement milk shake.
Further, in the step (1), the particle size of the yeast peptide powder is 20-40 μm.
Further, the preparation process of the yeast peptide microcapsule comprises the following steps:
(1) weighing chitosan, dissolving the chitosan in weak acid solution, and heating and dissolving to prepare 1% chitosan solution;
(2) weighing sodium alginate, dissolving in water, stirring for dissolving to obtain sodium alginate solution, adding yeast peptide powder into sodium alginate solution, and stirring to obtain mixed solution;
(3) slowly dripping the mixed solution into 1% chitosan solution, adding water to dilute to 2 times of the volume of the mixed solution under stirring, adjusting the pH to 5-6, carrying out a re-coagulation reaction for 20-30min under continuous stirring to obtain a mixed solution, adding 0.1-0.2 time of the volume of the mixed solution into 10% glutaraldehyde solution by mass and volume concentration, and reacting for 1h at 50 ℃ to obtain a microcapsule suspension;
(4) vacuum drying the microcapsule suspension under reduced pressure, and sieving to obtain yeast peptide microcapsule.
The technical scheme has the following beneficial effects:
1. the yeast peptide powder is mixed with other components in a micro-capsule form to form the solid beverage, and the yeast peptide is subjected to micro-capsule treatment, so that the milk shake solid beverage is higher in storage stability and better in reconstitution property, and the flavor of the beverage after reconstitution is improved.
2. The yeast peptide has the characteristics of low fat, low sugar and no cholesterol, and the yeast peptide powder, the henry steudnera tuber powder, the soybean protein isolate, the purple sweet potato powder and the like are combined to form the meal replacement milk shake, so that the meal replacement milk shake is comprehensive in nutrition and strong in satiety, and can regulate individual glycolipid metabolism, thereby playing an auxiliary role in controlling the weight of an individual.
Detailed Description
In order to explain technical contents, structural features, and objects and effects of the technical means in detail, the following detailed description is given with reference to specific embodiments.
Example 1
The influence of the dosage and the grain diameter of the yeast peptide micro-capsules on the reconstitution performance and the taste of the weight-reducing meal replacement milkshake is optimized.
1 items of examination
1.1 wettability
Referring to the GEA Niro method, 0.5g of the sample was placed on a glass plate, the glass plate was then placed on a 250mL beaker (100 mL of 40 ℃ distilled water was placed in the beaker), the glass plate was pulled rapidly, the sample dropped into the water, the time required for complete contact with and immersion in the distilled water was the wettability, using a stopwatch,
1.2 the water-absorbing property,
precisely weighing 2.0g of solid beverage, putting the solid beverage into a 30mL centrifuge tube, adding 20mL of distilled water, fully stirring, preserving the heat for 20min in a water bath kettle at 100 ℃, putting the solid beverage into a centrifuge at the rotating speed of 3000r/min, centrifuging for 25min, and measuring the volume of supernatant fluid v 1. An average was taken 5 times per sample measurement.
Water absorption: r ═ v-v1)/m, where m is the solid beverage volume and v is the added water.
1.3 flavor sensory score
TABLE 1 sensory evaluation Table
2 Single factor experiment
So as to: 9.09% of taro powder, 5.45% of isolated soy protein, 3.64% of oat powder, 2.73% of skimmed milk powder, 2.73% of whole milk powder, 1.818% of purple sweet potato powder, 1.82% of instant soybean powder, 1.82% of maltodextrin, 0.02% of navy bean powder, 0.73% of konjac powder, 0.12% of additive and the balance of isomaltooligosaccharide powder, and the following yeast peptide microcapsules are respectively added as basic raw materials to carry out a single-factor experiment.
(1) The particle size is 120 μm, and the content of yeast peptide microcapsule is 0.1%, 0.5%, 1%, 1.5% and 2%, respectively.
(2) The content is 1%, the grain diameters of yeast peptide microcapsule are 100 μm, 120 μm, 140 μm, 150 μm respectively, and detection test is carried out.
3. The result of the detection
TABLE 2 Single factor test results for the content of yeast peptide microcapsules.
As can be seen from Table 2, after the yeast peptide powder is microencapsulated, the wettability and the water absorption are enhanced to a certain extent, and after the yeast peptide powder is taken after being mixed, the taste score of the meal replacement milk shake can be enhanced. In addition, the yeast peptide powder is a polypeptide substance, has low water solubility, and is easy to influence the mixing performance of a finished product after being directly mixed with other meal replacement components.
TABLE 3 Single factor experimental results for particle size of yeast peptide microcapsules.
As can be seen from Table 3, the reconstitution properties of the meal replacement milkshake samples decrease after the particle size of the yeast peptide microcapsules increases, and it can be understood that the smaller the particle size ratio, the closer the particles are packed, the weaker the water absorption and wettability, and when the particle size is too large, the lower the water absorption and wettability of the particles themselves, thereby affecting the reconstitution properties of the finished meal replacement milkshake.
Example 2
The weight-losing meal replacement milk shake comprises the following components in percentage by weight: 9.09% of taro powder, 5.45% of soybean protein isolate, 3.64% of oat powder, 2.73% of skimmed milk powder, 2.73% of whole milk powder, 1.818% of purple sweet potato powder, 1.82% of instant soybean powder, 1.82% of maltodextrin, 0.02% of navy bean powder, 0.73% of konjak powder, 1% of yeast peptide microcapsule, 0.12% of additive and the balance of isomaltose hypgather powder, wherein the yeast peptide microcapsule comprises a capsule core and a capsule wall, the capsule core is yeast peptide powder, the capsule wall comprises chitosan and sodium alginate, the particle size of the yeast peptide microcapsule is 120 microns, and the mass ratio of the capsule core to the capsule wall is 1: the mass ratio of 1 to chitosan to sodium alginate is 1:2, and the additive comprises 0.02 percent of conjugated linoleic acid glyceride powder, 0.02 percent of resistant dextrin, 0.02 percent of inulin, 0.61 percent of silicon dioxide, 0.0004 percent of vitamin A, 0.002 percent of vitamin C, 0.004 percent of vitamin E, 0.0004 percent of vitamin B1, 0.0004 percent of vitamin B6 and 0.002 percent of taurine according to the weight percentage of the meal replacement milkshake
The preparation method of the weight-losing meal replacement milk shake comprises the following steps:
(1) collecting yeast, carrying out extrusion and puffing, carrying out enzymolysis wall breaking, filtering, concentrating, drying and crushing on the yeast to obtain yeast peptide powder, wherein the particle size of the yeast peptide powder is 20 microns;
(2) preparing yeast peptide powder into yeast peptide microcapsules;
the preparation process of the yeast peptide microcapsule comprises the following steps:
(2.1) weighing chitosan, dissolving the chitosan in weak acid solution, and heating and dissolving to prepare 1% chitosan solution;
(2.2) weighing sodium alginate, dissolving the sodium alginate in water, stirring and dissolving to obtain a sodium alginate solution, adding the yeast peptide powder into the sodium alginate solution, and stirring and uniformly mixing to obtain a mixed solution;
(2.3) slowly dripping the mixed solution into 1% chitosan solution, adding water to dilute to 2 times of the volume of the mixed solution under stirring, adjusting the pH to 5-6, carrying out a re-coagulation reaction for 20-30min under continuous stirring to obtain a mixed solution, adding glutaraldehyde solution with the mass volume concentration of 10% which is 0.1-0.2 times of the volume of the mixed solution into the mixed solution, and reacting for 1h at 50 ℃ to obtain microcapsule suspension;
(4) vacuum drying the microcapsule suspension under reduced pressure, and sieving to obtain yeast peptide microcapsule.
(3) Weighing taro powder, soy protein isolate, oat powder, milk powder, purple sweet potato powder, instant soybean powder, maltodextrin, navy bean powder, konjac powder, yeast peptide microcapsules, an additive and isomaltooligosaccharide powder according to a proportion, and mixing to form a mixed material;
(4) and packaging the mixed materials to obtain the finished product of the weight-losing meal replacement milk shake.
Example 3
Different from example 2, the weight-losing meal replacement milk shake comprises the following components in percentage by weight: 5% of taro powder, 1% of isolated soy protein, 1% of oat powder, 0.5% of skimmed milk powder, 0.5% of whole milk powder, 1% of purple sweet potato powder, 1% of instant soybean powder, 1% of maltodextrin, 0.01% of navy bean powder, 0.1% of konjac powder, 1% of yeast peptide microcapsules, 0.1% of additives and the balance of isomaltooligosaccharide powder.
Example 4
Different from example 2, the weight-losing meal replacement milk shake comprises the following components in percentage by weight: 10% of taro powder, 8% of soybean protein isolate, 5% of oat powder, 4% of skimmed milk powder, 4% of whole milk powder, 3% of purple sweet potato powder, 5% of instant soybean powder, 5% of maltodextrin, 0.1% of navy bean powder, 1% of konjac powder, 1% of yeast peptide microcapsules, 0.5% of additive and the balance of isomaltooligosaccharide powder.
Example 5
A weight-losing meal-replacing milk shake is different from example 2 in that the mass ratio of a capsule core to a capsule wall material is 2: 1, the mass ratio of the chitosan to the sodium alginate is 1: 1.
Example 6
A weight-losing meal-replacing milk shake is different from example 2 in that the mass ratio of a capsule core to a capsule wall material is 3: 1, the mass ratio of the chitosan to the sodium alginate is 1: 3.
Example 7
A weight-losing meal-replacing milk shake is different from example 2 in that the mass ratio of a capsule core to a capsule wall material is 3: 1, the mass ratio of the chitosan to the sodium alginate is 1: 3.
Example 8
A weight-reducing meal-replacement milk shake is different from example 2 in that yeast peptide powder is prepared, and the particle size of the yeast peptide powder is crushed to 30 mu m.
Example 9
A weight-reducing meal-replacement milk shake is different from example 2 in that yeast peptide powder is prepared, and the particle size of the yeast peptide powder is crushed to 40 mu m.
Weight control experiment was performed using the weight-loss meal replacement milkshake prepared in example 2 as a sample
1. Grouping
Healthy male Kunming mice (18-20g) were divided randomly into 4 groups, a blank group, a low dose group, a medium dose group, and a high dose group.
2. Procedure of experiment
High-fat feed: 25% lard and 70% basal feed;
blank group: feeding with high-fat feed;
low dose group: a high fat diet containing 10% sample milkshake;
the medium dose group: a high fat diet containing 30% sample milkshake; (ii) a
High dose group: a high fat diet containing 60% sample milkshake; (ii) a
The initial weight of the mice is weighed before the experiment, the average value of each group is taken, the experiment period is 3 weeks, after the experiment is finished, the final weight of the mice is weighed, and the average value of each group is taken.
3. Analysis of results
Table 4. weight control experiment.
| Initial body weight/g | Weight at end/g | Rate of body weight gain/%) | |
| Blank group | 19.26. | 26.04 | 35.20％ |
| Low dose group | 18.87 | 22.37 | 18.55％ |
| Middle dose group | 19.65 | 22.48 | 14.40％ |
| High dose group | 19.54 | 21.31 | 9.06％ |
In use, the meal replacement milkshake sample is mixed with high-fat feed, the meal replacement milkshake has the meal replacement effect, and meanwhile, the results show that the weight growth rates of the low-dose group, the medium-dose group and the high-dose group are remarkably reduced compared with those of the blank group, so that the meal replacement powder disclosed by the invention can play a role in losing weight and reducing fat for individuals.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or terminal that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or terminal. Without further limitation, an element defined by the phrases "comprising … …" or "comprising … …" does not exclude the presence of additional elements in a process, method, article, or terminal that comprises the element. Further, herein, "greater than," "less than," "more than," and the like are understood to exclude the present numbers; the terms "above", "below", "within" and the like are to be understood as including the number.
Although the embodiments have been described, once the basic inventive concept is known, other variations and modifications can be made to the embodiments by those skilled in the art, so that the above embodiments are only examples of the present invention, and not intended to limit the scope of the present invention, and all equivalent structures or equivalent processes that can be used in the present specification or directly or indirectly applied to other related fields are encompassed by the present invention.
Claims (10)
1. The weight-losing meal replacement milkshake is characterized by comprising the following components in percentage by weight: 5 to 10 percent of taro powder, 1 to 8 percent of soybean protein isolate, 1 to 5 percent of oat powder, 1 to 8 percent of milk powder, 1 to 3 percent of purple sweet potato powder, 1 to 5 percent of instant bean powder, 1 to 5 percent of maltodextrin, 0.01 to 0.1 percent of navy bean powder, 0.1 to 1 percent of konjak powder, 0.1 to 2 percent of yeast peptide microcapsule, 0.1 to 0.5 percent of additive and the balance of isomaltooligosaccharide powder;
the yeast peptide microcapsule comprises a capsule core and a capsule wall material, wherein the capsule core is yeast peptide powder, and the capsule wall material comprises chitosan and sodium alginate.
2. The weight-losing meal-replacement milkshake according to claim 1, wherein the mass ratio of the capsule core to the capsule wall material is 1-3: 1, the mass ratio of the chitosan to the sodium alginate is 1: 1-3.
3. The weight-loss meal replacement milkshake according to claim 2, wherein the particle size of the yeast peptide microcapsules is 100-150 μm.
4. The weight-losing meal replacement milkshake according to claim 3, wherein the yeast peptide microcapsules have a particle size of 120 μm and a mass ratio of capsule core to capsule wall material of 1: the mass ratio of 1 to the chitosan to the sodium alginate is 1: 2.
5. The weight-loss meal replacement milkshake according to claim 1, wherein the milk powder comprises skim milk powder and whole milk powder in a ratio of 1: 1.
6. The weight-losing meal replacement milkshake according to claim 5, comprising the following components in percentage by weight: 9.09% of taro powder, 5.45% of isolated soy protein, 3.64% of oat powder, 2.73% of skimmed milk powder, 2.73% of whole milk powder, 1.818% of purple sweet potato powder, 1.82% of instant soybean powder, 1.82% of maltodextrin, 0.02% of navy bean powder, 0.73% of konjac powder, 1% of yeast peptide microcapsules, 0.12% of additive and the balance of isomaltooligosaccharide powder.
7. The slimming meal replacement milkshake according to claim 1, wherein the additives comprise conjugated linoleic acid glyceride powder, resistant dextrin, inulin, silica, vitamin a, vitamin C, vitamin E, vitamin B1, vitamin B6, and taurine.
8. A method of preparing a weight-loss meal replacement milkshake according to any of claims 1 to 7, comprising the steps of:
(1) collecting yeast, extruding and puffing the yeast, breaking the wall by enzymolysis, filtering, concentrating, drying and crushing to obtain yeast peptide powder;
(2) preparing yeast peptide powder into yeast peptide microcapsules;
(3) weighing taro powder, soy protein isolate, oat powder, milk powder, purple sweet potato powder, instant soybean powder, maltodextrin, navy bean powder, konjac powder, yeast peptide microcapsules, an additive and isomaltooligosaccharide powder according to a proportion, and mixing to form a mixed material;
(4) and packaging the mixed materials to obtain the finished product of the weight-losing meal replacement milk shake.
9. The method according to claim 8, wherein in the step (1), the particle size of the yeast peptide powder is 20 to 40 μm.
10. The method of claim 8, wherein the yeast peptide microcapsules are prepared by a process comprising the steps of:
(1) weighing chitosan, dissolving the chitosan in weak acid solution, and heating and dissolving to prepare 1% chitosan solution;
(2) weighing sodium alginate, dissolving in water, stirring for dissolving to obtain sodium alginate solution, adding yeast peptide powder into sodium alginate solution, and stirring to obtain mixed solution;
(3) slowly dripping the mixed solution into 1% chitosan solution, adding water to dilute to 2 times of the volume of the mixed solution under stirring, adjusting the pH to 5-6, carrying out a re-coagulation reaction for 20-30min under continuous stirring to obtain a mixed solution, adding 0.1-0.2 time of the volume of the mixed solution into 10% glutaraldehyde solution by mass and volume concentration, and reacting for 1h at 50 ℃ to obtain a microcapsule suspension;
(4) vacuum drying the microcapsule suspension under reduced pressure, and sieving to obtain yeast peptide microcapsule.
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