CN113383963A - Meal replacement powder capable of being instantly dissolved by being brewed at any water temperature and having smooth mouthfeel - Google Patents
Meal replacement powder capable of being instantly dissolved by being brewed at any water temperature and having smooth mouthfeel Download PDFInfo
- Publication number
- CN113383963A CN113383963A CN202110629837.2A CN202110629837A CN113383963A CN 113383963 A CN113383963 A CN 113383963A CN 202110629837 A CN202110629837 A CN 202110629837A CN 113383963 A CN113383963 A CN 113383963A
- Authority
- CN
- China
- Prior art keywords
- weight
- parts
- meal replacement
- replacement powder
- gum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 127
- 235000012054 meals Nutrition 0.000 title claims abstract description 111
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title abstract description 47
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 52
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 52
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 51
- 235000021119 whey protein Nutrition 0.000 claims abstract description 51
- 229920002752 Konjac Polymers 0.000 claims abstract description 47
- 239000000252 konjac Substances 0.000 claims abstract description 47
- 235000019823 konjac gum Nutrition 0.000 claims abstract description 44
- 229920002907 Guar gum Polymers 0.000 claims abstract description 39
- 239000000665 guar gum Substances 0.000 claims abstract description 39
- 235000010417 guar gum Nutrition 0.000 claims abstract description 39
- 229960002154 guar gum Drugs 0.000 claims abstract description 39
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 38
- 239000000230 xanthan gum Substances 0.000 claims abstract description 38
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 38
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 38
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 13
- 229940071440 soy protein isolate Drugs 0.000 claims description 36
- 239000002245 particle Substances 0.000 claims description 28
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims description 14
- 235000019710 soybean protein Nutrition 0.000 claims description 9
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 3
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 3
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 3
- 229920002581 Glucomannan Polymers 0.000 claims description 3
- 229940046240 glucomannan Drugs 0.000 claims description 3
- 235000010485 konjac Nutrition 0.000 claims description 3
- 229940001941 soy protein Drugs 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 description 62
- 238000009472 formulation Methods 0.000 description 60
- 230000000052 comparative effect Effects 0.000 description 22
- 239000000084 colloidal system Substances 0.000 description 14
- 238000000034 method Methods 0.000 description 12
- 239000002994 raw material Substances 0.000 description 11
- 235000013350 formula milk Nutrition 0.000 description 10
- 239000005018 casein Substances 0.000 description 9
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 9
- 235000021240 caseins Nutrition 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- 238000002474 experimental method Methods 0.000 description 8
- 239000006068 taste-masking agent Substances 0.000 description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 description 8
- 239000008158 vegetable oil Substances 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 229910052500 inorganic mineral Inorganic materials 0.000 description 7
- 239000011707 mineral Substances 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- 235000020183 skimmed milk Nutrition 0.000 description 7
- 229940088594 vitamin Drugs 0.000 description 7
- 229930003231 vitamin Natural products 0.000 description 7
- 235000013343 vitamin Nutrition 0.000 description 7
- 239000011782 vitamin Substances 0.000 description 7
- 150000003722 vitamin derivatives Chemical class 0.000 description 7
- 230000008569 process Effects 0.000 description 6
- 238000001556 precipitation Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 239000004576 sand Substances 0.000 description 5
- 239000000725 suspension Substances 0.000 description 5
- 230000002195 synergetic effect Effects 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 3
- 239000006185 dispersion Substances 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 230000014509 gene expression Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- PHIQHXFUZVPYII-ZCFIWIBFSA-N (R)-carnitine Chemical compound C[N+](C)(C)C[C@H](O)CC([O-])=O PHIQHXFUZVPYII-ZCFIWIBFSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- PVXPPJIGRGXGCY-TZLCEDOOSA-N 6-O-alpha-D-glucopyranosyl-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)C(O)(CO)O1 PVXPPJIGRGXGCY-TZLCEDOOSA-N 0.000 description 2
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000004727 Opuntia ficus indica Nutrition 0.000 description 2
- 240000009297 Opuntia ficus-indica Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000005054 agglomeration Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 229960001518 levocarnitine Drugs 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003537 Vitamin B3 Natural products 0.000 description 1
- 229930003571 Vitamin B5 Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- GZCGUPFRVQAUEE-UHFFFAOYSA-N alpha-D-galactose Natural products OCC(O)C(O)C(O)C(O)C=O GZCGUPFRVQAUEE-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229920001586 anionic polysaccharide Polymers 0.000 description 1
- 150000004836 anionic polysaccharides Chemical class 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- FAPWYRCQGJNNSJ-UBKPKTQASA-L calcium D-pantothenic acid Chemical compound [Ca+2].OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O.OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O FAPWYRCQGJNNSJ-UBKPKTQASA-L 0.000 description 1
- 229960002079 calcium pantothenate Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- -1 gelation Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- DFPAKSUCGFBDDF-UHFFFAOYSA-N nicotinic acid amide Natural products NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000020610 powder formula Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 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 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019160 vitamin B3 Nutrition 0.000 description 1
- 239000011708 vitamin B3 Substances 0.000 description 1
- 239000011675 vitamin B5 Substances 0.000 description 1
- 235000009492 vitamin B5 Nutrition 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to meal replacement powder which is instant and smooth in mouthfeel and stable in system when being brewed at any water temperature, and comprises 2.5-16 parts by weight of isolated soy protein, 1-16 parts by weight of whey protein, 1-10 parts by weight of dietary fiber, 0.04-0.5 part by weight of konjac gum and 0.12-1 part by weight of xanthan gum and/or guar gum, wherein the weight ratio of the xanthan gum and/or the guar gum to the konjac gum is 3-10: 1.
Description
Technical Field
The invention relates to the field of food, in particular to meal replacement powder. More particularly, the invention relates to meal replacement powder which is instant when being brewed at any water temperature, smooth in taste and stable in system.
Background
The meal replacement powder is an instant meal replacement food which is edible after being soaked by water by taking protein, carbohydrate and fat as main raw materials.
In consideration of nutrition, the meal replacement powder generally uses raw materials such as vegetable protein, milk protein and dietary fiber which can provide rich nutrients, but due to large property difference among the raw materials, the meal replacement powder generally has the problems of low solubility, difficulty in uniform stirring, serious agglomeration, low dispersibility, difficulty in cleaning powder wall hanging and the like during brewing, and is easy to delaminate and settle after being placed for a period of time such as 1h, so that the eating experience of consumers is reduced. Moreover, after the meal replacement powder prepared by taking the vegetable protein and the dietary fiber as raw materials is brewed, the taste usually has obvious gritty feeling, namely the taste is rough, and the eating feeling of consumers is influenced.
The brewing water temperature is an important influence factor of the brewing solubility of the existing meal replacement powder, the moderate temperature is favorable for the brewing solubility, and the solubility is influenced by the overhigh or overlow temperature. The low-temperature water is not beneficial to colloid formation and influences the thickening and stabilizing functions of the colloid in the system; high water temperature easily causes powder agglomeration and is not easy to be fully dispersed. The meal replacement powder is used in different eating scenes of users, such as office brewing (cold water to hot water) and outdoor brewing (cold water or normal temperature water generally).
Therefore, the need exists in the art for meal replacement powder which is instant and smooth in taste and stable in system and can be prepared by being brewed at any water temperature.
Disclosure of Invention
The invention aims to prepare meal replacement powder which can be instantly dissolved at any water temperature and has smooth mouthfeel and stable system through specific colloid selection and proportion.
The present inventors have unexpectedly discovered that xanthan/guar gum in meal replacement powder formulations: when the ratio of konjac gum is about 3-10:1, the konjac gum has a synergistic effect, so that the meal replacement powder can be instantly dissolved after being brewed at the water temperature of 10-80 ℃ to form a stable suspension system, the precipitation process is slowed down, and the meal replacement powder with smooth taste is produced.
In one aspect, the present invention relates to a meal replacement powder comprising:
2.5-16 parts by weight of soybean protein isolate,
1-16 parts by weight of whey protein,
1-10 parts by weight of dietary fiber,
0.04-0.5 parts by weight of konjac gum, and
0.12 to 1 part by weight of xanthan and/or guar gum,
wherein the weight ratio of xanthan gum and/or guar gum to konjac gum is 3-10: 1.
In some embodiments, the median particle size of the soy protein isolate, whey protein, dietary fiber is 30-50 μm, 50-150 μm, 50-200 μm, respectively.
In some embodiments, the meal replacement powder comprises 2.5-3, 2.5-5, 2.5-6, 2.5-7, 2.5-8, 2.5-14, 2.5-16; 3-5, 3-6, 3-7, 3-8, 3-14 and 3-16; 5-6, 5-7, 5-8, 5-14 and 5-16; 6-7, 6-8, 6-14 and 6-16; 7-8, 7-14 and 7-16; 8-14, 8-16; or 14-16 weight parts of soybean protein isolate.
In some embodiments, the meal replacement powder comprises 1-4, 1-5, 1-8, 1-10, 1-12, 1-13, 1-15, 1-16; 4-5, 4-8, 4-10, 4-12, 4-13, 4-15, 4-16; 5-8, 5-10, 5-12, 5-13, 5-15 and 5-16; 8-10, 8-12, 8-13, 8-15 and 8-16; 10-12, 10-13, 10-15, 10-16; 12-13, 12-15, 12-16; 13-15, 13-16; or 15-16 parts by weight of whey protein.
In some embodiments, the meal replacement powder comprises 1-3, 1-5, 1-6, 1-8, 1-9, 1-10; 3-5, 3-6, 3-8, 3-9 and 3-10; 5-6, 5-8, 5-9 and 5-10; 6-8, 6-9 and 6-10; 8-8, 8-9 and 8-10; or 9-10 parts by weight of dietary fiber.
In some embodiments, the meal replacement powder comprises 0.04-0.05, 0.04-0.06, 0.04-0.1, 0.04-0.12, 0.04-0.3, 0.04-0.5; 0.05-0.06, 0.05-0.1, 0.05-0.12, 0.05-0.3, 0.05-0.5; 0.06-0.1, 0.06-0.12, 0.06-0.3, 0.06-0.5; 0.1-0.12, 0.1-0.3, 0.1-0.5; 0.12-0.3, 0.12-0.5; or 0.3-0.5 weight part of konjac glucomannan; and 0.12-0.4, 0.12-0.42, 0.12-0.48, 0.12-0.5, 0.12-0.6, 0.12-0.9, 0.12-1; 0.4-0.42, 0.4-0.48, 0.4-0.5, 0.4-0.6, 0.4-0.9, 0.4-1; 0.42-0.48, 0.42-0.5, 0.42-0.6, 0.42-0.9, 0.42-1; 0.48-0.5, 0.48-0.6, 0.48-0.9 and 0.48-1; 0.5-0.6, 0.5-0.9 and 0.5-1; 0.6-0.9, 0.6-1; or 0.9 to 1 part by weight of xanthan gum and/or guar gum.
In some embodiments, the weight ratio of xanthan gum and/or guar gum to konjac gum is about 3:1, about 3.1:1, about 3.2:1, about 3.3:1, about 3.4:1, about 3.5:1, about 3.6:1, about 3.8:1, about 3.9:1, about 4.0:1, about 4.1:1, about 4.2:1, about 4.3:1, about 4.4:1, about 4.5:1, about 4.6:1, about 4.7:1, about 4.8:1, about 4.9:1, about 5.0:1, about 5.1:1, about 5.2:1, about 5.3:1, about 5.4:1, about 5.6:1, about 5.7:1, about 5.8:1, about 5.9:1, about 6:1, about 6.1, about 6:1, about 6.7:1, about 5.8:1, about 5.9:1, about 6:1, about 6.6:1, about 6:1, about 6.7:1, about 6:1, about 6.8:1, about 6:1, about 6.7:1, about 6:1, about 6.7:1, about 6:1, about 6.7:1, about 6.8:1, about 6:1, about 6.7:1, about 6:1, about 6.9:1, about 6:1, about 6.9:1, about 6:1, about 6.9:1, about 6:1, about 6.9:1, about 6.7.7.7.7.7.7.7: 1, about 6:1, about 6.9:1, about 6:1, about 6.7, about 6:1, about 6.8:1, about 6:1, about 6.9:1, about 6:1, about 6.9:1, about 6.8:1, about 7.8:1, about 7.9:1, about 8:1, about 8.1:1, about 8.2:1, about 8.3:1, about 8.4:1, about 8.5:1, about 8.6:1, about 8.7:1, about 8.8:1, about 8.9:1, about 9.0:1, about 9.1:1, about 9.2:1, about 9.3:1, about 9.4:1, about 9.5:1, about 9.6:1, about 9.7:1, about 9.8:1, about 9.9:1, or about 10: 1.
In some embodiments, the meal replacement powder comprises about 0.06 parts by weight konjac gum, and 0.48 parts by weight xanthan gum and/or guar gum.
In some embodiments, the meal replacement powder comprises about 10 parts by weight whey protein, about 9 parts by weight dietary fiber, about 0.06 parts by weight konjac gum, and about 0.48 parts by weight xanthan and/or guar gum.
In some embodiments, the soy protein isolate has a median particle size of about 30um, about 40um, or about 50 um; the median particle size of the whey protein is about 50um, about 60um, about 80um, about 110um, about 120um, about 130um, or about 150 um; and the median particle size of the dietary fiber is about 50um, about 100um, about 120um, about 150um, about 180um, or about 200 um.
In some embodiments, in addition to the main components described above, the meal replacement powders of the present invention may further comprise one or more optional components selected from the group consisting of: casein, skimmed milk powder, vegetable oil powder, vitamin mineral, and taste masking agent; other colloids besides konjac gum, xanthan gum and guar gum, crystalline fructose, isomaltulose, opuntia ficus-indica, l-carnitine and the like.
In some embodiments, the meal replacement powder comprises about 6 parts by weight soy protein isolate, about 10 parts by weight whey protein, about 9 parts by weight dietary fiber, about 0.06 parts by weight konjac gum, about 0.48 parts by weight xanthan and/or guar gum, about 4 parts by weight casein, about 10 parts by weight skim milk powder, about 4 parts by weight vegetable oil powder, about 0.2 parts by weight vitamin mineral, and about 0.36 parts by weight taste masking agent.
Detailed Description
The inventor of the application unexpectedly finds that the meal replacement powder which is instant and smooth in mouthfeel and stable in system at any brewing water temperature can be prepared by specific colloid selection and proportion, particularly the proportion of konjac gum to xanthan gum and/or guar gum, and particularly the meal replacement powder can achieve good effect at low temperature (such as 10 ℃).
The present inventors have unexpectedly discovered that xanthan/guar gum in meal replacement powder formulations: when the ratio of konjac gum is about 3-10:1, the konjac gum has a synergistic effect, so that the meal replacement powder can be instantly dissolved after being brewed at the water temperature of 10-80 ℃ to form a stable suspension system, the precipitation process is slowed down, and the meal replacement powder with smooth taste is produced.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. Furthermore, the open-ended expressions "comprising" and "comprising" are to be interpreted as meaning that structural elements or method steps not mentioned can also be present, but it is to be noted that the open-ended expressions also cover the situation where only the stated components and method steps are present (i.e. the closed-ended expression "consisting of … …" is covered).
As used throughout, ranges are used as shorthand for describing each and every value that is within the range. Any number within a range, especially integer values, can be selected as the terminus of the range. For example, a range of 10-70 is intended to describe all values within that range, e.g., 10, 11, 12, 13, 14, 15, 16 … … 65, 66, 67, 68, 69, and 70, and includes all sub-ranges, e.g., 15-65, 25-55, 20-30, 35-55, etc.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
In one aspect, the present invention relates to a meal replacement powder comprising:
2.5-16 parts by weight of soybean protein isolate,
1-16 parts by weight of whey protein,
1-10 parts by weight of dietary fiber,
0.04-0.5 parts by weight of konjac gum, and
0.12 to 1 part by weight of xanthan and/or guar gum,
wherein the weight ratio of xanthan gum and/or guar gum to konjac gum is 3-10: 1.
As used herein, "soy protein isolate" has the same meaning as commonly understood in the art, and refers to a high purity soy protein product having a protein content of 90% or more, which is obtained by removing non-protein components contained therein by extraction and precipitation methods using the characteristics of proteins, using low temperature soybean meal as a raw material.
As used herein, "whey protein" has the same meaning as commonly understood in the art, and refers to a powdered product having a protein content of not less than 25% which is prepared from whey as a raw material by separation, concentration, drying, and the like. The essential amino acids of the whey protein are complete in variety, the composition mode is similar to that of a human body, the whey protein is easy to digest and absorb, and the bioavailability is high.
As used herein, "dietary fiber" has the same meaning as is commonly understood in the art, and refers to carbohydrate polymers of degree of polymerization DP ≧ 3, including cellulose, hemicellulose, pectin and other monomeric components, and the like, that are not digestible and absorbable by the human small intestine but are of health significance, either naturally occurring in plants or by extraction/synthesis.
As used herein, "konjac gum" is a hydrogel-like polysaccharide extracted from tubers of various konjac plants, a high molecular weight, non-ionic glucomannan composed of D-glucose and D-mannose in a ratio of 2: 3 or 1: the molar ratio of 1.6 is formed by combining beta-1, 4 bonds, is a water-soluble colloid, and has various physical and chemical properties of water solubility, thickening, stability, suspension, gelation, film formation, adhesion and the like.
As used herein, "xanthan gum" is a high molecular microbial anionic polysaccharide obtained by bioengineering methods using corn starch, sucrose, etc. as the main raw materials, can be dissolved in cold water and hot water, has high viscosity, high acid, alkali, salt resistance and high heat stability, and is widely used as a thickener and stabilizer in the industries of food, medicine, etc.
As used herein, "guar gum" is a natural high molecular hydrophilic colloid, mainly polymerized from galactose and mannose, belonging to natural galactomannan, whose main bond is (1 → 4) - β -D-mannose unit, and side bond is connected with main bond through single α -D-galactose with (1 → 6) bond, and is a food gum with stable source, relatively cheap price, high viscosity and wide use.
The inventors found that xanthan/guar gum in meal replacement powder formulations: when the ratio of konjac gum is 3-10:1, the konjac gum has a synergistic effect, so that meal replacement powder can form a stable suspension system after being brewed at the water temperature of 10-80 ℃, the precipitation process is slowed down, and the colloid effect is better exerted.
In embodiments, the median particle size (i.e., D50) of the soy protein isolate, whey protein, dietary fiber is 30-50 μm, 50-150 μm, 50-200 μm, respectively, and any subranges therebetween.
The meal replacement powder provided by the invention has the advantages that the soy protein isolate D50 is about 30-50 mu m, the dietary fiber D50 is about 50-200 mu m, and the whey protein D50 is about 50-150 mu m, so that the meal replacement powder can be quickly dissolved during brewing, and is smooth in mouthfeel and less in gritty feeling.
The inventor of the application unexpectedly finds that the particle size range of the main raw materials which are beneficial to brewing and dispersion, particularly the median particle size range of the soy protein isolate, the whey protein and the dietary fiber, is screened, so that the soybean protein isolate, the whey protein and the dietary fiber are further quickly dissolved during brewing, the mouthfeel is smooth, the gritty feeling is less, and particularly, a good effect can be achieved under a low-temperature condition (such as 10 ℃). .
In some embodiments, the soy protein isolate has a median particle size of about 30um, about 40um, or about 50 um; the median particle size of the whey protein is about 50um, about 60um, about 80um, about 110um, about 120um, about 130um, or about 150 um; and the median particle size of the dietary fiber is about 50um, about 100um, about 120um, about 150um, about 180um, or about 200 um.
In some embodiments, the median particle size of the soy protein isolate, whey protein, dietary fiber is about 30um, about 50um, respectively.
In some embodiments, the median particle size of the soy protein isolate, whey protein, dietary fiber is about 50um, about 150um, about 200um, respectively.
In some embodiments, the median particle size of the soy protein isolate, whey protein, dietary fiber is about 40um, about 120um, respectively.
In some embodiments, the median particle size of the soy protein isolate, whey protein, dietary fiber is about 40um, about 110um, about 150um, respectively.
In some embodiments, the median particle size of the soy protein isolate, whey protein, dietary fiber is about 30um, about 60um, about 180um, respectively.
In some embodiments, the median particle size of the soy protein isolate, whey protein, dietary fiber is about 50um, about 80um, about 100um, respectively.
In some embodiments, the median particle size of the soy protein isolate, whey protein, dietary fiber is about 40um, about 130um, about 120um, respectively.
In embodiments, the meal replacement powder comprises 2.5 to 16 parts by weight soy protein isolate, and any subranges therebetween. In some embodiments, the meal replacement powder comprises 2.5-3, 2.5-5, 2.5-6, 2.5-7, 2.5-8, 2.5-14, 2.5-16; 3-5, 3-6, 3-7, 3-8, 3-14 and 3-16; 5-6, 5-7, 5-8, 5-14 and 5-16; 6-7, 6-8, 6-14 and 6-16; 7-8, 7-14 and 7-16; 8-14, 8-16; or 14-16 parts by weight soy protein isolate, and any subranges therebetween. In some specific embodiments, the meal replacement powder comprises 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 10.5, 11, 11.5, 12, 12.5, 13, 13.5, 14, 14.5, 15, 15.5, or 16 parts by weight soy protein isolate.
In embodiments, the meal replacement powder comprises 1-16 parts by weight whey protein, and any subrange therebetween. In some embodiments, the meal replacement powder comprises 1-4, 1-5, 1-8, 1-10, 1-12, 1-13, 1-15, 1-16; 4-5, 4-8, 4-10, 4-12, 4-13, 4-15, 4-16; 5-8, 5-10, 5-12, 5-13, 5-15 and 5-16; 8-10, 8-12, 8-13, 8-15 and 8-16; 10-12, 10-13, 10-15, 10-16; 12-13, 12-15, 12-16; 13-15, 13-16; or 15-16 parts by weight of whey protein. In some specific embodiments, the meal replacement powder comprises 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, or 16 parts by weight whey protein.
In embodiments, the meal replacement powder comprises 1-10 parts by weight dietary fiber, and any subranges therebetween. In some embodiments, the meal replacement powder comprises 1-3, 1-5, 1-6, 1-8, 1-9, 1-10; 3-5, 3-6, 3-8, 3-9 and 3-10; 5-6, 5-8, 5-9 and 5-10; 6-8, 6-9 and 6-10; 8-8, 8-9 and 8-10; or 9-10 parts by weight of dietary fiber. In some specific embodiments, the meal replacement powder comprises 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 parts by weight of dietary fiber.
In embodiments, the meal replacement powder comprises 0.04 to 0.5 parts by weight konjac gum, and any subranges therebetween, and 0.12 to 1 parts by weight xanthan gum and/or guar gum, and any subranges therebetween. In some embodiments, the meal replacement powder comprises 0.04-0.05, 0.04-0.06, 0.04-0.1, 0.04-0.12, 0.04-0.3, 0.04-0.5; 0.05-0.06, 0.05-0.1, 0.05-0.12, 0.05-0.3, 0.05-0.5; 0.06-0.1, 0.06-0.12, 0.06-0.3, 0.06-0.5; 0.1-0.12, 0.1-0.3, 0.1-0.5; 0.12-0.3, 0.12-0.5; or 0.3-0.5 parts by weight konjac gum, and any subrange therebetween; and 0.12-0.4, 0.12-0.42, 0.12-0.48, 0.12-0.5, 0.12-0.6, 0.12-0.9, 0.12-1; 0.4-0.42, 0.4-0.48, 0.4-0.5, 0.4-0.6, 0.4-0.9, 0.4-1; 0.42-0.48, 0.42-0.5, 0.42-0.6, 0.42-0.9, 0.42-1; 0.48-0.5, 0.48-0.6, 0.48-0.9 and 0.48-1; 0.5-0.6, 0.5-0.9 and 0.5-1; 0.6-0.9, 0.6-1; or 0.9 to 1 parts by weight of xanthan and/or guar gum, and any subrange therebetween.
In embodiments, the weight ratio of xanthan gum and/or guar gum to konjac gum is about 3-10:1, and any ratio therebetween. In some embodiments, the weight ratio of xanthan gum and/or guar gum to konjac gum is about 3:1, about 3.1:1, about 3.2:1, about 3.3:1, about 3.4:1, about 3.5:1, about 3.6:1, about 3.8:1, about 3.9:1, about 4.0:1, about 4.1:1, about 4.2:1, about 4.3:1, about 4.4:1, about 4.5:1, about 4.6:1, about 4.7:1, about 4.8:1, about 4.9:1, about 5.0:1, about 5.1:1, about 5.2:1, about 5.3:1, about 5.4:1, about 5.6:1, about 5.7:1, about 5.8:1, about 5.9:1, about 6:1, about 6.1, about 6:1, about 6.7:1, about 5.8:1, about 5.9:1, about 6:1, about 6.6:1, about 6:1, about 6.7:1, about 6:1, about 6.8:1, about 6:1, about 6.7:1, about 6:1, About 7.8:1, about 7.9:1, about 8:1, about 8.1:1, about 8.2:1, about 8.3:1, about 8.4:1, about 8.5:1, about 8.6:1, about 8.7:1, about 8.8:1, about 8.9:1, about 9.0:1, about 9.1:1, about 9.2:1, about 9.3:1, about 9.4:1, about 9.5:1, about 9.6:1, about 9.7:1, about 9.8:1, about 9.9:1, or about 10: 1.
In some embodiments, the meal replacement powder comprises about 0.06 parts by weight konjac gum, and about 0.48 parts by weight xanthan gum and/or guar gum. In some embodiments, the meal replacement powder comprises about 0.06 parts by weight konjac gum, and about 0.48 parts by weight guar gum.
In some embodiments, the meal replacement powder comprises about 6 parts by weight soy protein isolate, about 10 parts by weight whey protein, about 9 parts by weight dietary fiber, about 0.06 parts by weight konjac gum, and about 0.48 parts by weight xanthan and/or guar gum.
In a specific embodiment, the meal replacement powder comprises about 6 parts by weight soy protein isolate, about 10 parts by weight whey protein, about 9 parts by weight dietary fiber, about 0.06 parts by weight konjac gum, and about 0.48 parts by weight guar gum.
In a specific embodiment, the meal replacement powder comprises about 2.5 parts by weight soy protein isolate, about 5 parts by weight whey protein, about 8 parts by weight dietary fiber, about 0.04 parts by weight konjac gum, and about 0.12 parts by weight xanthan gum.
In a specific embodiment, the meal replacement powder comprises about 16 parts by weight soy protein isolate, about 1 part by weight whey protein, about 10 parts by weight dietary fiber, about 0.04 parts by weight konjac gum, and about 0.4 parts by weight xanthan gum.
In a specific embodiment, the meal replacement powder comprises about 2.5 parts by weight soy protein isolate, about 13 parts by weight whey protein, about 10 parts by weight dietary fiber, about 0.05 parts by weight konjac gum, and about 0.5 parts by weight xanthan gum.
In a specific embodiment, the meal replacement powder comprises about 16 parts by weight soy protein isolate, about 1 part by weight whey protein, about 5 parts by weight dietary fiber, about 0.1 parts by weight konjac gum, about 0.3 parts by weight xanthan gum, and about 0.12 parts by weight guar gum.
In a specific embodiment, the meal replacement powder comprises about 7 parts by weight soy protein isolate, about 12 parts by weight whey protein, about 8 parts by weight dietary fiber, about 0.04 parts by weight konjac gum, about 0.1 parts by weight xanthan gum, and about 0.4 parts by weight guar gum.
In a specific embodiment, the meal replacement powder comprises about 14 parts by weight soy protein isolate, about 4 parts by weight whey protein, about 3 parts by weight dietary fiber, about 0.12 parts by weight konjac gum, and about 0.6 parts by weight guar gum.
In a specific embodiment, the meal replacement powder comprises about 5 parts by weight soy protein isolate, about 15 parts by weight whey protein, about 6 parts by weight dietary fiber, about 0.3 parts by weight konjac gum, and about 0.9 parts by weight guar gum.
In a specific embodiment, the meal replacement powder comprises about 2.5 parts by weight soy protein isolate, about 1 part by weight whey protein, about 1 part by weight dietary fiber, about 0.04 parts by weight konjac gum, about 0.06 parts by weight xanthan gum, and about 0.06 parts by weight guar gum.
In some embodiments, in addition to the main components described above, the meal replacement powders of the present invention may further comprise one or more optional components selected from the group consisting of: casein, skimmed milk powder, vegetable oil powder, vitamin mineral, and taste masking agent; other colloids besides konjac gum, xanthan gum and guar gum, crystalline fructose, isomaltulose, opuntia ficus-indica, l-carnitine and the like.
As used herein, "casein" refers to a product made from milk and/or dairy products by an acid or enzymatic process or a membrane separation process, which is a mixture of α, β, κ, γ and their subtypes. The casein contains 8 amino acids essential to human body, is a complete protein, and can provide essential amino acids for the growth and development of organisms.
As used herein, "vegetable oil powder" refers to a product obtained by blending, emulsifying, sterilizing, and spray-drying edible vegetable oil and various food adjuvants as raw materials, and has good dispersibility, water solubility, and stability, and can be used in various foods to increase nutritive value and calorific value, improve instant solubility and reconstitution property, and improve taste.
As used herein, "vitamin minerals" refers to nutritional supplements that regulations permit, including vitamin a, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B12, vitamin D, vitamin E, folic acid, biotin, calcium, magnesium, iron, zinc, potassium, selenium, phosphorus, and the like.
As used herein, "taste masking agent" refers to flavors, fragrances, sweeteners, and the like that enhance the flavor of a product.
In some embodiments, the meal replacement powder can comprise any suitable amount of casein, for example about 1-16 parts by weight casein, for example about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, or 16 parts by weight casein.
In some embodiments, the meal replacement powder may comprise any suitable amount of skimmed milk powder, for example about 1-18 parts by weight skimmed milk powder, for example about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, or 18 parts by weight skimmed milk powder.
In some embodiments, the meal replacement powder may comprise any suitable amount of vegetable oil powder, such as about 1-7 parts by weight vegetable oil powder, for example about 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, or 7 parts by weight vegetable oil powder.
In some embodiments, the meal replacement powder can comprise any suitable amount of vitamin mineral, for example about 0.2, 0.23, 0.35, 0.4, 0.5, 0.6, 0.8, or 1.2 parts by weight of vitamin mineral.
In some embodiments, the meal replacement powder optionally may include any suitable amount of taste masking agent, for example, about 0.10 to 2.00 parts by weight of taste masking agent, for example about 0.2, 0.3, 0.31, 0.36, 0.38, 0.45, 0.5, 0.51, 1.1, or 1.36 parts by weight of taste masking agent.
In some embodiments, the meal replacement powder comprises about 6 parts by weight soy protein isolate, about 10 parts by weight whey protein, about 9 parts by weight dietary fiber, about 0.06 parts by weight konjac gum, about 0.48 parts by weight xanthan and/or guar gum, about 4 parts by weight casein, about 10 parts by weight skim milk powder, about 4 parts by weight vegetable oil powder, about 0.2 parts by weight vitamin mineral, and about 0.36 parts by weight taste masking agent.
The meal replacement powder disclosed by the invention is an energy control food prepared for meeting the nutritional requirements of one or two meals during the period of controlling the weight of an adult. The administration method comprises dissolving the powder with 150-300ml water, stirring or shaking for drinking; the dosage is one dose per day, and can be used for replacing one meal or partial meal.
The meal replacement powder of the present invention can be prepared according to conventional powder production processes known to those skilled in the art, including the main process routes of sieving, weighing, mixing, packaging, etc. the above raw materials.
While various embodiments of the present invention have been described above, it should be understood that they have been presented by way of example only, and not limitation. Many modifications to the disclosed embodiments can be made in accordance with the disclosure herein without departing from the spirit or scope of the invention. Thus, the breadth and scope of the present invention should not be limited by any of the above-described embodiments.
All documents mentioned herein are incorporated herein by reference. All publications and patent documents cited in this application are incorporated by reference for all purposes to the same extent as if each individual publication or patent document were individually indicated to be incorporated by reference.
Examples
Example 1 meal replacement powder preparation
All the raw materials of each formula shown in table 1 were weighed, sieved, mixed and packaged to obtain meal replacement powders, wherein the formulas 1 to 4 and 7 to 11 were meal replacement powder formulas according to the present invention, the colloid proportions of the formulas 5, 6 and 12 were outside the range of the present invention, the comparative examples 1 and 2 were comparative examples according to the present invention, and the relative proportions of the components were outside the range of the present invention.
Table 1: list of formulations
Example 2. Effect of specific colloid proportions on the solubility of meal replacement powders brewed at different water temperatures.
The formulations 1 to 12 and comparative examples 1 to 2 used were the same as in example 1.
The brewing method comprises the following steps: using 10-80 degrees of water to replace meal powder and water according to the weight ratio of 50: 250, and (4) blending. The powder was uniformly and non-agglomerated in 200mL of water at 10 ℃, 40 ℃ and 80 ℃ using a rocker at 300rpm/min and a stopwatch, and the results are shown in Table 2 below.
Evaluation criteria: the dissolution time at each temperature was 15 seconds or less for fast dispersion.
The experimental results show that formula 1 dissolves best, formula 3, 4 times are good, formula 5, 6, 12 colloid proportions are outside the patent range, the effect is relatively poor, and comparative examples 1 and 2 are worst.
Table 2: the solubility of meal replacement powder is brewed at different water temperatures.
| Dissolution time(s) | 10℃ | 40℃ | 80℃ |
| Formulation 1 | 7.23 | 3.89 | 6.98 |
| Formulation 2 | 8.23 | 4.59 | 8.88 |
| Formulation 3 | 8.17 | 3.98 | 6.76 |
| Formulation 4 | 8.03 | 4.58 | 8.75 |
| Formulation 5 | 9.34 | 6.58 | 14.25 |
| Formulation 6 | 8.97 | 6.93 | 14.67 |
| Formulation 7 | 8.54 | 4.93 | 9.45 |
| Formulation 8 | 8.35 | 4.48 | 8.43 |
| Formulation 9 | 8.39 | 5.05 | 11.26 |
| Formulation 10 | 8.25 | 5.11 | 9.04 |
| Formulation 11 | 7.89 | 4.38 | 8.89 |
| Formulation 12 | 8.86 | 6.88 | 14.47 |
| Comparative example 1 | 16.78 | 15.67 | 26.45 |
| Comparative example 2 | 13.63 | 12.79 | 17.68 |
Example 3. Effect of specific colloid proportions on the stability of brewed meal replacements at different water temperatures.
The formulations 1 to 12 and comparative examples 1 to 2 used were the same as in example 1.
The experimental method comprises the following steps: the weight ratio of meal replacement powder to water is 50: 250, and is respectively mixed with 200ml of water with the temperature of 10 ℃, 40 ℃ and 80 ℃. Shaking for 15s, standing on the table until the bottle bottom or liquid level appears 0.2cm, and recording time.
Evaluation criteria: the system is stable when the time is more than 10 min.
The results of the experiments are shown in table 3 and show that the meal replacement powder formulations 1-4, 7-11 according to the invention form stable systems after reconstitution at water temperatures of 10-80 c, with formulation 4 being the best and comparative example 2 being the worst, compared to formulations 5, 6, 12 and comparative examples 1 and 2.
Table 3: stability of meal replacement powder brewed at different water temperatures.
| Stability (min) | 10℃ | 40℃ | 80℃ |
| Formulation 1 | 15 | 17 | 18 |
| Formulation 2 | 12 | 16 | 13 |
| Formulation 3 | 18 | 23 | 20 |
| Formulation 4 | 18 | 24 | 25 |
| Formulation 5 | 12 | 11 | 10 |
| Formulation 6 | 12 | 11 | 10 |
| Formulation 7 | 14 | 17 | 13 |
| Formulation 8 | 18 | 21 | 20 |
| Formulation 9 | 13 | 16 | 15 |
| Formulation 10 | 19 | 22 | 15 |
| Formulation 11 | 13 | 16 | 19 |
| Formulation 12 | 12 | 11 | 10 |
| Comparative example 1 | 11 | 9 | 4 |
| Comparative example 2 | 6 | 8 | 4 |
Example 4. effect of specific colloid ratio on mouthfeel of meal replacement powder brewed at different water temperatures.
The formulations 1 to 12 and comparative examples 1 to 2 used were the same as in example 1.
The experimental method comprises the following steps: the weight ratio of meal replacement powder to water is 50: 250 blending, and using 200ml water with the water temperature of 10-80 ℃ to flush the meal replacement powder. Shaking for 15s, grading according to standard, and taking average value. The evaluation was made according to the taste evaluation criteria shown in the following table 4, in which 5 points or less were not acceptable.
The results of the experiments are shown in table 5, which shows that the meal replacement powders according to the invention of formulas 1-4, 7-11 have good mouthfeel after being reconstituted at a water temperature of 10-80 ℃, wherein formula 3 is the best, comparative examples 1, 2 are the worst, and formulas 5, 6, 12 are worse in the high temperature zone.
Table 4: taste evaluation criteria
| Very poor | Is very poor | Is relatively poor | A little bit different | In general | Have a bit good | Is better | Is very good | Is very good | Is particularly good | |
| Composite score | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
Table 5: and (4) grading the taste of the meal replacement powder brewed at different water temperatures.
As can be seen from the experimental results of examples 1-4 above, the xanthan/guar gum ratio in the meal replacement powder formulation: when the ratio of konjac gum is about 3-10:1, the konjac gum has a synergistic effect, so that the meal replacement powder can be instantly dissolved after being brewed at the water temperature of 10-80 ℃ to form a stable suspension system, the precipitation process is slowed down, and the meal replacement powder with smooth taste is produced.
Formulation 3 described in example 1 was selected to perform the following experiments of examples 5-7 to further evaluate the effect of particle size of soy protein isolate, whey protein, dietary fiber, etc. on the solubility, stability and mouthfeel of meal replacement powders.
Example 5 influence of particle size of soy protein isolate, whey protein, dietary fiber, etc. on solubility of meal replacement powder.
The experimental method comprises the following steps: using 10-80 degrees of water to replace meal powder and water according to the weight ratio of 50: 250, and (4) blending. The powder was reconstituted with 200mL of water at 10 deg.C, 20 deg.C, 30 deg.C, 40 deg.C, 50 deg.C, 60 deg.C, 70 deg.C, 80 deg.C, using a wobbler at 300rpm/min, and a stopwatch recorded the time for which the powder was reconstituted uniformly without clumping.
Evaluation criteria: fast dispersion was found below 15 s.
The results are shown in Table 7, which indicates that example B is the best and C is the next best.
Table 6: formulas A-H are listed.
| Isolated soy protein (mum) | Dietary fiber (mum) | Whey protein (μm) | |
| Formulation A | 30 | 50 | 50 |
| Formulation B | 50 | 200 | 150 |
| Formulation C | 40 | 150 | 110 |
| Formulation D | 30 | 180 | 60 |
| Formulation E | 50 | 80 | 80 |
| Formulation F | 40 | 120 | 130 |
| Comparative example G | 60 | 40 | 40 |
| Comparative example H | 20 | 210 | 160 |
Table 7: influence of soybean protein isolate, whey protein and dietary fiber with different particle sizes on the solubility of meal replacement powder.
| Dissolution time(s) | 10℃ | 20℃ | 30℃ | 40℃ | 50℃ | 60℃ | 70℃ | 80℃ |
| Formulation A | 9.89 | 8.9 | 8.2 | 7.4 | 12.4 | 14.2 | 14.5 | 14.8 |
| Formulation B | 7.23 | 6.98 | 5.6 | 3.6 | 4.7 | 7.8 | 9.5 | 10.6 |
| Formulation C | 8.18 | 6.88 | 5.74 | 4.1 | 8.21 | 12.46 | 13.37 | 9.96 |
| Formulation D | 8.35 | 7.89 | 7.78 | 5.6 | 8.68 | 12.3 | 13.2 | 13.3 |
| Formulation E | 6.45 | 7.68 | 5.8 | 5.67 | 5.89 | 10.45 | 13.8 | 13.3 |
| Formulation F | 7.9 | 6.3 | 6.56 | 4.7 | 8.4 | 13.1 | 14.7 | 10.4 |
| Comparative example G | 13.8 | 12.9 | 10.7 | 10.9 | 13.6 | 17.6 | 19.4 | 25.3 |
| Comparative example H | 12.3 | 13.6 | 11.4 | 12.5 | 15.6 | 16.4 | 18.4 | 25.9 |
Example 6 influence of particle size of soy protein isolate, whey protein, dietary fiber, etc. on the stability of meal replacement powders.
The formulations A to F used and the comparative examples G to H were identical to those of example 5.
The experimental method comprises the following steps: the weight ratio of meal replacement powder to water is 50: 250, and (4) blending. The meal replacement powder was prepared by rinsing with 200mL of 40 ℃ water. Shaking for 15s, standing on the table until 0.2cm precipitate appears at the bottom of the bottle, and recording time.
The results are shown in table 8, indicating that formulation C is the best and formulation A, F is the next best.
Table 8: influence of soybean protein isolate, whey protein and dietary fiber with different particle sizes on the stability of meal replacement powder.
| Isolated soy protein | Dietary fiber | Whey protein | Time (min) | |
| Formulation A | 30 | 50 | 50 | 22 |
| Formulation B | 50 | 200 | 150 | 16 |
| Formulation C | 40 | 150 | 110 | 23 |
| Formulation D | 30 | 180 | 60 | 22 |
| Formulation E | 50 | 80 | 80 | 16 |
| Formulation F | 40 | 120 | 130 | 22 |
| Comparative example G | 60 | 40 | 40 | 12 |
| Comparative example H | 20 | 210 | 160 | 9 |
Example 7 influence of particle size of soy protein isolate, whey protein, dietary fiber, etc. on the mouthfeel of meal replacement powder.
The formulations A to F used and the comparative examples G to H were identical to those of example 5.
The experimental method comprises the following steps: the weight ratio of meal replacement powder to water is 50: 250, and (4) blending. The meal replacement powder was prepared by rinsing with 200mL of 40 ℃ water. After shaking for 15s, the average was scored according to the criteria shown in Table 9, with scores below 4 being unacceptable.
The results are shown in table 10, indicating that formulation C is the best and formulation F is the next best.
Table 9: taste evaluation criteria
| Extraordinary sand | Very sand | Comparative sand | Dotted sand | It is acceptable to feel sandy | Completely free of sand | |
| Scoring | 0 | 2 | 4 | 6 | 8 | 10 |
Table 10: and (3) grading the influence of the soybean protein isolate, the whey protein and the dietary fiber with different particle sizes on the taste of the meal replacement powder.
While certain features of the invention have been illustrated and described herein, many modifications, substitutions, changes, and equivalents will now occur to those skilled in the art. It is, therefore, to be understood that the appended claims are intended to cover all such modifications and changes as fall within the true spirit of the invention.
Claims (10)
1. A meal replacement powder comprising:
2.5-16 parts by weight of soybean protein isolate,
1-16 parts by weight of whey protein,
1-10 parts by weight of dietary fiber,
0.04-0.5 parts by weight of konjac gum, and
0.12 to 1 part by weight of xanthan and/or guar gum,
wherein the weight ratio of xanthan gum and/or guar gum to konjac gum is 3-10: 1.
2. The meal replacement powder of claim 1, wherein the median particle sizes of the soy protein isolate, whey protein, dietary fiber are 30-50 μm, 50-150 μm, 50-200 μm, respectively.
3. A meal replacement powder according to claim 1 comprising 2.5-3, 2.5-5, 2.5-6, 2.5-7, 2.5-8, 2.5-14, 2.5-16; 3-5, 3-6, 3-7, 3-8, 3-14 and 3-16; 5-6, 5-7, 5-8, 5-14 and 5-16; 6-7, 6-8, 6-14 and 6-16; 7-8, 7-14 and 7-16; 8-14, 8-16; or 14-16 weight parts of soybean protein isolate.
4. A meal replacement powder according to claim 1 comprising 1-4, 1-5, 1-8, 1-10, 1-12, 1-13, 1-15, 1-16; 4-5, 4-8, 4-10, 4-12, 4-13, 4-15, 4-16; 5-8, 5-10, 5-12, 5-13, 5-15 and 5-16; 8-10, 8-12, 8-13, 8-15 and 8-16; 10-12, 10-13, 10-15, 10-16; 12-13, 12-15, 12-16; 13-15, 13-16; or 15-16 parts by weight of whey protein.
5. A meal replacement powder according to any one of claims 1-3 comprising 1-3, 1-5, 1-6, 1-8, 1-9, 1-10; 3-5, 3-6, 3-8, 3-9 and 3-10; 5-6, 5-8, 5-9 and 5-10; 6-8, 6-9 and 6-10; 8-8, 8-9 and 8-10; or 9-10 parts by weight of dietary fiber.
6. A meal replacement powder according to any one of claims 1-3 comprising
0.04-0.05, 0.04-0.06, 0.04-0.1, 0.04-0.12, 0.04-0.3, 0.04-0.5; 0.05-0.06, 0.05-0.1, 0.05-0.12, 0.05-0.3, 0.05-0.5; 0.06-0.1, 0.06-0.12, 0.06-0.3, 0.06-0.5; 0.1-0.12, 0.1-0.3, 0.1-0.5; 0.12-0.3, 0.12-0.5; or 0.3-0.5 weight part of konjac glucomannan; and
0.12-0.4, 0.12-0.42, 0.12-0.48, 0.12-0.5, 0.12-0.6, 0.12-0.9, 0.12-1; 0.4-0.42, 0.4-0.48, 0.4-0.5, 0.4-0.6, 0.4-0.9, 0.4-1; 0.42-0.48, 0.42-0.5, 0.42-0.6, 0.42-0.9, 0.42-1; 0.48-0.5, 0.48-0.6, 0.48-0.9 and 0.48-1; 0.5-0.6, 0.5-0.9 and 0.5-1; 0.6-0.9, 0.6-1; or 0.9 to 1 part by weight of xanthan gum and/or guar gum.
7. The meal replacement powder of any one of claims 1 to 3, wherein the weight ratio of xanthan gum and/or guar gum to konjac gum is 3:1, 3.1:1, 3.2:1, 3.3:1, 3.4:1, 3.5:1, 3.6:1, 3.8:1, 3.9:1, 4.0:1, 4.1:1, 4.2:1, 4.3:1, 4.4:1, 4.5:1, 4.6:1, 4.7:1, 4.8:1, 4.9:1, 5.0:1, 5.1:1, 5.2:1, 5.3:1, 5.4:1, 5.6:1, 5.7:1, 5.8:1, 5.9:1, 6.0:1, 6.1:1, 6.2:1, 6.1:1, 6.6:1, 6.1:1, 6.8:1, 6.1:1, 6.7:1, 6.8:1, 6.1, 6:1, 6.7:1, 7:1, 7.8:1, 7:1, 7.8:1, 6.8:1, 7.8:1, 7:1, 7.8:1, 6.8:1, 7.8:1, 7, 7.8:1, 6.8:1, 7.8:1, 6.8:1, 7, 7.8:1, 7, 6.8:1, 7.8, 7, 6.8:1, 7, 6.8, 7, 6.1, 7, 6.8:1, 7.1, 7.8:1, 7, 6.8, 7, 6.8:1, 7, 7.8:1, 7.8, 7, 6.8, 7, 6.1, 7, 1, 7, 1, 7, 1, 6.8:1, 7, 6.8:1, 7, 1, 6.8, 7, 1, 7, 1, 6.8, 7, 8.5:1, 8.6:1, 8.7:1, 8.8:1, 8.9:1, 9.0:1, 9.1:1, 9.2:1, 9.3:1, 9.4:1, 9.5:1, 9.6:1, 9.7:1, 9.8:1, 9.9:1, or 10: 1.
8. A meal replacement powder according to any one of claims 1-3 comprising
About 0.06 parts by weight of konjac gum, and
about 0.48 parts by weight of xanthan and/or guar gum.
9. A meal replacement powder according to any one of claims 1-3 comprising
About 6 parts by weight of a soy protein isolate,
about 10 parts by weight of whey protein,
about 9 parts by weight of a dietary fiber,
about 0.06 parts by weight of konjac gum, and
about 0.48 parts by weight of xanthan and/or guar gum.
10. The meal replacement powder of any one of claims 1-3, wherein the soy protein isolate has a median particle size of about 30um, about 40um, or about 50 um; the median particle size of the whey protein is about 50um, about 60um, about 80um, about 110um, about 120um, about 130um, or about 150 um; and the median particle size of the dietary fiber is about 50um, about 100um, about 120um, about 150um, about 180um, or about 200 um.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110629837.2A CN113383963A (en) | 2021-06-07 | 2021-06-07 | Meal replacement powder capable of being instantly dissolved by being brewed at any water temperature and having smooth mouthfeel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110629837.2A CN113383963A (en) | 2021-06-07 | 2021-06-07 | Meal replacement powder capable of being instantly dissolved by being brewed at any water temperature and having smooth mouthfeel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113383963A true CN113383963A (en) | 2021-09-14 |
Family
ID=77618327
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110629837.2A Pending CN113383963A (en) | 2021-06-07 | 2021-06-07 | Meal replacement powder capable of being instantly dissolved by being brewed at any water temperature and having smooth mouthfeel |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113383963A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008066308A1 (en) * | 2006-11-30 | 2008-06-05 | Amorepacific Corporation | Food composition for increasing the satiety and satiation |
| CN108936179A (en) * | 2018-08-06 | 2018-12-07 | 上海特颐食品有限公司 | A kind of protein meal fiber meal replacement powder solid beverage and its application |
| CN109329810A (en) * | 2018-10-17 | 2019-02-15 | 纯真植物营养素研究院(西安)有限公司 | Low-temperature instant meal replacement powder and preparation method thereof |
-
2021
- 2021-06-07 CN CN202110629837.2A patent/CN113383963A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008066308A1 (en) * | 2006-11-30 | 2008-06-05 | Amorepacific Corporation | Food composition for increasing the satiety and satiation |
| CN108936179A (en) * | 2018-08-06 | 2018-12-07 | 上海特颐食品有限公司 | A kind of protein meal fiber meal replacement powder solid beverage and its application |
| CN109329810A (en) * | 2018-10-17 | 2019-02-15 | 纯真植物营养素研究院(西安)有限公司 | Low-temperature instant meal replacement powder and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 丁金龙等: "魔芋胶对大豆分离蛋白乳化性的影响研究", 《中国粮油学报》 * |
| 司卫丽等: "调配型酸豆乳饮料稳定性的研究", 《食品科技》 * |
| 甘聃: "快速分散型大豆分离蛋白代餐粉配方研究", 《中国食物与营养》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| TWI458770B (en) | High performance cellulose composite | |
| JP4702450B2 (en) | Raw dairy product with satietogenic power based on water-soluble fiber and its production method | |
| JP2007531522A (en) | MCC / hydrocolloid stabilizer and edible composition containing the same | |
| JP5562536B2 (en) | Method for producing acidic gel food | |
| MX2008000112A (en) | Citrus fruit fibres in emulsions. | |
| JPH08154575A (en) | Calcium reinforced drink and its production | |
| US20220295824A1 (en) | Protein powder | |
| WO2010119803A1 (en) | Lipid metabolism-improving agent | |
| AU2004308062B2 (en) | Beverages and their preparation | |
| US20150173396A1 (en) | Casein products and c02 reversible acidification methods used for their production | |
| JP2008543299A (en) | Raw dairy product with satietogenic power and its production method | |
| MX2009002665A (en) | Low-calorie food and beverages. | |
| KR20000062314A (en) | Method of suspending insoluble calcium salts in protein composition | |
| WO2017170657A1 (en) | Yogurt production method | |
| JP5088867B2 (en) | Chewing / swallowing aid | |
| JP2016510603A (en) | Composition containing multifunctional viscosity modifier | |
| CN113383963A (en) | Meal replacement powder capable of being instantly dissolved by being brewed at any water temperature and having smooth mouthfeel | |
| JPH10243779A (en) | Production of liquid food containing solid material | |
| JP7170143B2 (en) | Thickening composition | |
| JPWO2004039178A1 (en) | Food additive composition and food composition containing the same | |
| CN114365839B (en) | Special medical use thickening assembly based on konjak glucomannan and preparation method thereof | |
| JPH08196235A (en) | Powdery nutritive diet stabilizer, high-caloric liquid diet and its production | |
| US20230075232A1 (en) | Soluble rice flour compositions | |
| CN101218939A (en) | Instant acidified milk beverages | |
| CN118104744A (en) | Processed cheese and method for preparing processed cheese |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |