CN117898335A - Formula of flavored solid beverage - Google Patents
Formula of flavored solid beverage Download PDFInfo
- Publication number
- CN117898335A CN117898335A CN202410258067.9A CN202410258067A CN117898335A CN 117898335 A CN117898335 A CN 117898335A CN 202410258067 A CN202410258067 A CN 202410258067A CN 117898335 A CN117898335 A CN 117898335A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- solid beverage
- quercetin
- formulation
- 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
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Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a formula of a flavored solid beverage, which comprises the following components in percentage by weight: the invention discloses soybean protein isolate, whey protein, silicon dioxide, konjaku flour, inulin, chia seed powder, erythritol, resistant dextrin, salt, skimmed milk powder, whole milk powder, fructo-oligosaccharides, crystalline fructose, magnesium carbonate, compound vitamins, ferric pyrophosphate, guarana, lysine, yam powder, quercetin and xanthan gum, and relates to the technical field of flavored solid beverages. The solid beverage powder of the invention can be drunk after being brewed by warm water, and can be drunk by adding flavoring agents such as milk and the like according to personal preference. The obtained product has good taste and flavor, can be added with green tea powder, cocoa powder, pumpkin powder, mint powder and the like according to personal preference to form different tastes, and is a meal replacement product which is suitable for people with fat reduction and weight losing to replace meal, has strong satiety and balanced and comprehensive nutrition.
Description
Technical Field
The invention relates to the technical field of flavored solid beverages, in particular to a formula of a flavored solid beverage.
Background
Excessive energy intake can lead to obesity by disrupting energy metabolism. Obesity is considered a risk factor for the development of various diseases including type ii diabetes. The pathophysiology of type ii diabetes is chronic hyperglycemia, leading to worsening of insulin sensitivity. Thus, prevention of obesity and hyperglycemia by food factors is important to maintain human health. The meal replacement food replaces high-calorie diet, not only can provide satiety and balanced nutrition, but also can limit calorie intake, thereby achieving the purpose of losing weight.
The functional flavor solid beverage is a functional animal and plant factor which replaces part or all of dinner with solid beverage and gives it health improvement. Meal replacement concept has become the fulcrum of the scientific nutrition healthy life style of prying the national people, meal replacement powder covers the healthy rigidity requirement of the whole population from teenagers, middle-aged to elderly people, and the meal replacement powder is particularly attractive for young people. However, the meal replacement flavor solid beverage on the market has certain defects, such as incomplete or insufficient nutrient, poor taste and smell, weak satiety, insignificant weight-losing effect and the like, and meets the requirements of GB/T29602-2013 solid beverage, and the product reaches the technical indexes that the protein (mass fraction) is more than or equal to 0.6%; 4000pg/kg to 17000pg/kg of vitamin A.
Disclosure of Invention
(One) solving the technical problems
Aiming at the defects of the prior art, the invention provides a formula of a flavored solid beverage, and solves the problems of incomplete nutrition and poor weight reducing effect in most of the existing formulas of the solid beverage. The invention relates to a novel product preparation technology of functional nutrient substances of agricultural products with the characteristics of Ling nan in functional protein powder foods, and develops functional analysis of functional nutrient substances of fruits and vegetables to form a novel protein powder food formula containing functional nutrient substances of fruits and vegetables with the characteristics of Ling nan.
(II) technical scheme
In order to achieve the above purpose, the invention is realized by the following technical scheme: a formula of a flavored solid beverage comprises the following components in percentage by weight: soy protein isolate: 10-15 parts of whey protein: 10-15 parts of silicon dioxide: 0.3-0.5 part of konjaku flour: 2-3 parts of inulin: 1.5-2 parts of chia seed powder: 0.5-1 part of erythritol: 10-15 parts of resistant dextrin: 5-10 parts of salt: 0.3-0.5 part of skimmed milk powder: 18-22 parts of whole milk powder: 18-22 parts of fructo-oligosaccharides (160 kcal): 2-3 parts of crystalline fructose (405 kcal): 1.5-2 parts of magnesium carbonate: 0.1-0.2 part of compound vitamin: 0.1-0.2 part of ferric pyrophosphate: 0.01-0.03 parts of guarana: 0.1-0.2 parts of lysine: 0.1-0.2 part of Chinese yam powder: 4-5 parts of quercetin: 0.5-1 part and xanthan gum: 0.2-0.4 parts.
Preferably, the composition comprises the following components: pumpkin powder: 10 parts of soybean protein isolate: 10 parts of whey protein: 11.6 parts of silicon dioxide: 0.38 parts of konjaku flour: 2.55 parts of inulin: 1.55 parts of chia seed powder: 1.9 parts of erythritol: 11.1 parts of resistant dextrin: 5.4 parts of salt: 0.38 parts of skim milk powder: 17.7 parts of whole milk powder: 17.7 parts of fructo-oligosaccharides (160 kcal): 2.3 parts of crystalline fructose (405 kcal): 1.6 parts of magnesium carbonate: 1 part of compound vitamin: 0.1 part of ferric pyrophosphate: 0.04 parts of Guarana: 0.12 parts of lysine: 0.12 part of Chinese yam powder: 3.9 parts of isoquercetin: 0.47 parts.
Preferably, the composition comprises the following components: soy protein isolate: 10 parts of whey protein: 12 parts of silicon dioxide: 0.4 parts of konjaku flour: 2.6 parts of inulin: 1.6 parts of chia seed powder: 2 parts of erythritol: 11.4 parts of resistant dextrin: 5.6 parts of salt: 0.4 parts of skim milk powder: 18 parts of whole milk powder: 18 parts of fructo-oligosaccharides (160 kcal): 2.4 parts of crystalline fructose (405 kcal): 1.7 parts of magnesium carbonate: 1 part of compound vitamin: 0.11 parts of ferric pyrophosphate: 0.046 parts, guarana: 0.13 part of lysine: 0.13 part of Chinese yam powder: 4 parts of isoquercetin: 0.49 parts of cocoa powder: 7 parts of green tea powder: 7 parts.
Preferably, the pumpkin powder contains amino acid, carotene, D vitamins, vitamin E ascorbic acid, trigonelline, adenine, fat, glucose, pentosan, mannitol, organic acid, inorganic salt, lutein, she Baisu, pectin and enzyme, has obvious effects of preventing and treating diabetes on human body, contains a large amount of SOJ factors, and has the effects of prolonging life, beautifying and nourishing skin and plump skin.
Preferably, the whey protein adopts WPC35 whey protein powder, and the nutritional ingredients of the whey protein powder are beta-lactoglobulin, alpha-lactalbumin, immunoglobulin and lactoferrin, so that amino acids required by organisms can be provided, the functions of intestines and stomach can be effectively improved, the immune system can be regulated, the balance of water and electrolyte in the bodies can be regulated, and the fatigue resistance of the organisms can be enhanced.
Preferably, the isolated soy protein is rich in phosphorus, iron, zinc and protein, reduces the intake of cholesterol and saturated fatty acid, ensures more balanced nutrient intake, effectively promotes bone health, reduces the content of total cholesterol and low-density lipoprotein cholesterol in human blood while reducing osteoporosis, and thus reduces the risk of heart disease. In addition, the isolated soy protein is combined with whey protein, avoiding the deficiencies of a single plant or animal protein.
Preferably, the skim milk powder is rich in trace elements such as protein, vitamin, calcium and zinc, wherein the whey is effective in improving skin cell aging, caring skin, and reducing fat and cholesterol, and improving glycolipid metabolism disorder
Preferably, the lysine regulates the metabolic balance of the human body, lysine provides a structural component for the synthesis of carnitine, which promotes the synthesis of fatty acids in cells.
Preferably, the resistant dextrin is composed of low-calorie glucan, so that the weight can be reduced, the satiety is obviously improved, the blood sugar can be controlled in an assisted mode, the blood sugar level is effectively reduced, the insulin requirement of an organism is effectively reduced, and the ingestion of external sugar by the body is inhibited. In addition, the addition of resistant dextrins increases the stability of the milkshake.
Preferably, the whole milk powder is rich in various essential amino acids, omega-3 fatty acids, vitamins, calcium, phosphorus and other minerals, and has the effects of tranquilizing and allaying excitement and maintaining beauty and keeping young.
Preferably, the konjaku flour JC14 is rich in various amino acids, vitamins, calcium, phosphorus, selenium and the like, and can effectively reduce the hypertension level and reduce the occurrence of cardiovascular diseases.
Preferably, the silica is a naturally occurring mineral. In general, silica is used as an anti-caking agent, which aids in the recovery of joint and cartilage damage, such as arthritis, if ingested in conjunction with a normal balanced diet. The silicon dioxide is added in the invention, which is beneficial to preventing caking during brewing of the solid beverage and is beneficial to uniformity of the solid beverage.
Preferably, the chia seed powder is rich in fatty acid, dietary fiber and other components, can enhance the function of the digestive system, and has great efficacy on preventing a plurality of cancers; the powder can also be used for treating diabetes, and the Qiya seeds can convert carbohydrates in foods which are taken into the body into sugar, and the sugar is converted into energy which is needed by human bodies, so that the effect of controlling blood sugar is achieved, and the recovery of islet functions is facilitated, so that a diabetic can often take Qiya seed powder.
Preferably, said guarana is capable of reducing high cholesterol, fatty acids and regulating blood circulation.
Preferably, the salt has salty taste, and is effective in stimulating human taste, increasing salivary secretion, stimulating appetite, and improving food digestibility.
Preferably, the erythritol can increase the sweetness of food and has good antioxidation effect.
Preferably, the fructooligosaccharides have a low calorie value, do not cause obesity, and are also capable of purging the intestines and relaxing the bowels.
Preferably, the crystalline fructose can promote the growth and reproduction of beneficial bacteria such as bifidobacteria in human body, inhibit the growth of harmful bacteria, improve the gastrointestinal function and metabolism of human body and reduce blood fat.
Preferably, the compound vitamin can supplement multiple vitamins required by the organism.
Preferably, the yam powder contains starch, protein, vitamins A1, B2, C, amino acid, bile alkali, urea and the like. Has effects of invigorating spleen and stomach, replenishing kidney essence, nourishing lung and relieving cough, and prolonging life, and is not suitable for diabetics.
Preferably, the inulin can reduce blood sugar level, lighten blood sugar concentration, enhance digestion and defecation functions and has the function of treating constipation; meanwhile, inulin can also control the blood lipid level, promote the absorption of minerals, inhibit the generation of toxic fermentation products, protect the liver and prevent the occurrence and development of colon cancer; inulin also has small amounts of fructooligosaccharides. Research shows that fructo-oligosaccharide can raise the expression of cerebral nerve cell trophic factor, has excellent protecting effect on neuron damage induced by corticosterone and excellent antidepressant effect.
Preferably, the xanthan gum acts as a stabilizer, emulsifier, suspending agent, thickener and processing aid. The xanthan gum can control rheological property, structure, flavor and appearance of the product, and the pseudoplasticity of the xanthan gum can ensure good mouthfeel.
Preferably, the preparation method of the flavored solid beverage specifically comprises the following steps:
S1, extracting quercetin: cleaning fructus Citri Grandis, air drying, pulverizing with pulverizer, sieving, extracting, cooling the extractive solution to room temperature in a collecting tank, purifying, concentrating the extractive solutions respectively, subjecting to macroporous resin column chromatography, eluting, concentrating, and drying sequentially to obtain quercetin;
s2, preparing raw materials: respectively carrying out superfine grinding on the required raw materials, and sieving through a standard sieve with 120 meshes for standby;
S3, mixing and homogenizing: mixing and homogenizing the obtained powder, wherein the mixing amounts are calculated by weight, sequentially adding erythritol, fructo-oligosaccharide, magnesium carbonate, compound vitamin, ferric pyrophosphate, guarana, lysine and quercetin into a three-dimensional mixer, mixing uniformly to obtain premix for standby, sequentially adding other raw materials and premix into the three-dimensional mixer, mixing uniformly by the three-dimensional mixer, and homogenizing by a homogenizer.
S4, carrying out ultrahigh temperature instantaneous sterilization, sealing and bagging, and packaging the uniformly mixed materials into a packaging bag after the ultrahigh temperature instantaneous sterilization.
(III) beneficial effects
The invention provides a formula of a flavored solid beverage. Compared with the prior art, the method has the following beneficial effects:
(1) The meal replacement flavor solid beverage has the formula that the powder of the solid beverage can be drunk after being brewed by warm water, and can also be drunk by adding flavoring agents such as milk and the like according to personal preference. The obtained product has good taste and flavor, can be added with green tea powder, cocoa powder, pumpkin powder, mint powder and the like according to personal preference to form different tastes, and is a meal replacement product which is suitable for people with fat reduction and weight losing to replace meal, has strong satiety and balanced and comprehensive nutrition.
(2) According to the formula of the flavored solid beverage, the quercetin is added, so that the rancidity of the medium fatty acid of the whole milk powder in the solid beverage can be prolonged, the total antioxidant level is improved through compounding the quercetin, erythritol and the like, and the use amount of the quercetin and vitamins is reduced.
Drawings
FIG. 1 is a schematic diagram showing the DPPH radical scavenging ability of various antioxidants of the present invention;
FIG. 2 is a schematic representation of the effect of the inventive quercetin Pi Suchi erythritol complex carbohydrate on enterococcus proliferation;
FIG. 3 is a schematic diagram showing the ability of the dermatins, carotenes, and both to scavenge DPPH free radicals in accordance with the present invention.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Referring to fig. 1-3, the embodiments of the present invention provide five technical schemes: a formulation for a flavored solid beverage, comprising the following examples:
Example 1: a flavored solid beverage contains pumpkin powder, and has rich taste. The coating comprises the following components in parts by weight: pumpkin powder: 10 parts of soybean protein isolate: 10 parts of whey protein: 11.6 parts of silicon dioxide: 0.38 parts of konjaku flour: 2.55 parts of inulin: 1.55 parts of chia seed powder: 1.9 parts of erythritol: 11.1 parts of resistant dextrin: 5.4 parts of salt: 0.38 parts of skim milk powder: 17.7 parts of whole milk powder: 17.7 parts of fructo-oligosaccharides (160 kcal): 2.3 parts of crystalline fructose (405 kcal): 1.6 parts of magnesium carbonate: 1 part of compound vitamin: 0.1 part of ferric pyrophosphate: 0.04 parts of Guarana: 0.12 parts of lysine: 0.12 part of Chinese yam powder: 3.9 parts of isoquercetin: 0.47 parts.
Wherein the pumpkin powder contains various amino acids, carotene, D vitamins, vitamin E ascorbic acid, trigonelline, adenine, fat, glucose, pentosan, mannitol, etc., and part of organic acid, inorganic salt, lutein, she Baisu, pectin, enzyme, etc. The pumpkin powder has obvious effects of preventing and treating diabetes mellitus, contains a large amount of SOJ factors, and has the effects of prolonging life, maintaining beauty and keeping young and keeping the skin plump.
The meal replacement solid beverage prepared in the example has the calculated calorie content of 1930.535kJ/100g, the protein content of 28.5g/100g, the calcium content of 388mg/100g and the fat content of 6.65g/100g.
The results of this example after sensory evaluation were:
the pumpkin meal replacement solid beverage of the example 1 has fine and smooth mouthfeel, no granular feel, strong satiety and the function of maintaining beauty and keeping young.
Example 2:
A flavored solid beverage contains cocoa powder with good taste. The coating comprises the following components in parts by weight: soy protein isolate: 10 parts of whey protein: 12 parts of silicon dioxide: 0.4 parts of konjaku flour: 2.6 parts of inulin: 1.6 parts of chia seed powder: 2 parts of erythritol: 11.4 parts of resistant dextrin: 5.6 parts of salt: 0.4 parts of skim milk powder: 18 parts of whole milk powder: 18 parts of fructo-oligosaccharides (160 kcal): 2.4 parts of crystalline fructose (405 kcal): 1.7 parts of magnesium carbonate: 1 part of compound vitamin: 0.11 parts of ferric pyrophosphate: 0.046 parts, guarana: 0.13 part of lysine: 0.13 part of Chinese yam powder: 4 parts of isoquercetin: 0.49 parts.
Wherein, the cocoa powder: 7 parts of green tea powder: 7 separate experiments were performed for sensory. The edible cocoa powder has good weight reducing effect, and can reduce cholesterol in blood. Green tea contains tea polyphenols which can enhance the contraction of cardiovascular system, and contains caffeine which can refresh brain. Green tea also has bactericidal effect, such as protecting teeth, and has radioprotective and antiinflammatory effects.
The cocoa meal replacement solid beverage prepared in the example has the calculated calorie content of 1962.865kJ/100g, protein content of 30.7g/100g, calcium content of 383.5g/100g and fat content of 7.43g/100g. Green tea solid beverage: caloric content 1952kJ/100g, protein content 29.45g/100g, calcium content 383.5mg/100g, fat content 6.94g/100g.
The results of this example after sensory evaluation were:
example 2 solid beverages with cocoa powder added had a slightly heavier granular feel, darker color, but a thicker taste. Green tea flavored solid beverages were smooth and sweet in mouth but slightly heavy in granular feel. The solid beverage of the invention has mellow and rich taste, and is pleasant to prepare by adding some tastes.
Example 3:
A flavored solid beverage contains herba Menthae powder with rich taste. The coating comprises the following components in parts by weight: cocoa powder: 4 parts of soybean protein isolate: 10 parts of whey protein: 12 parts of silicon dioxide: 0.4 parts of konjaku flour: 2.7 parts of inulin: 1.6 parts of chia seed powder: 2 parts of erythritol: 11.8 parts of resistant dextrin: 5.8 parts of salt: 0.4 parts of skim milk powder: 18.9 parts of whole milk powder: 18.9 parts of fructo-oligosaccharides (160 kcal): 2.5 parts of crystalline fructose (405 kcal): 1.7 parts of magnesium carbonate: 1 part of compound vitamin: 0.12 parts of ferric pyrophosphate: 0.047 parts, guarana: 0.13 part of lysine: 0.13 part of Chinese yam powder: 4.1 parts of isoquercetin: 0.5 part.
The meal replacement prepared in the example has the calculated calorie content of 1910.11kj/100g, the protein content of 29.86g/100g, the calcium content of 409.522mg/100g and the fat content of 6.87g/100g through solid beverage.
The results of this example after sensory evaluation were:
The example solid beverage has a fresh mint flavor, is unique in flavor as compared with other example solid beverages, and can effectively relieve the sweet and greasy feel caused by long-term use of the milk product. The solid beverage has multiple flavors, and is rich in taste.
Example 4:
The flavored solid beverages prepared in example 1 were subjected to sensory evaluation with solid beverages on the market.
A first group: meal replacement solid beverage described in example 1;
second group: a commercial brand of meal replacement solid beverage of equal weight is administered.
The two groups of samples are sequentially subjected to sensory evaluation and scoring on participants, and the summarized result is as follows:
The solid beverages of example 1 of the first group were bright in color, good in infusibility, free of particulate sensation and rich in milk flavor. The second group of meal replacement solid beverage has good brewing performance, but the meal replacement solid beverage has heavy sugar replacement taste, large bad smell and general color. Therefore, the meal replacement solid beverage has good taste, rich taste and sufficient milk flavor.
Example 5: weight-reducing effect
20 Human subjects were selected and healthy without disease, and the product of example 1 was consumed. The body weight change of the subject was measured before eating for one period and for two periods, respectively. The results are shown in the following table:
Weight change conditions:
| Before eating | Eating for one period | Eating for two periods | |
| Body weight (kg) | 58.80 | 55.20 | 51.30 |
1. Synergism of various antioxidants: according to the principle of synergistic oxidation, vitamins C and E with strong oxidation resistance are respectively compounded with quercetin, and the combination with synergistic or additive effect is selected for preparation. 2mL of a DPPH solution of 0.1mmol/L was thoroughly mixed with 2mL of a specimen of different mass concentration, reacted at room temperature in the dark for 30min, and absorbance was measured at a wavelength of 517nm to characterize DPPH scavenging ability as a free radical scavenging rate.
The test substances are firstly singly dissolved in basic solid beverage powder to prepare solutions with different mass concentration gradients, supernatant fluid is taken after centrifugation to carry out DPPH free radical scavenging capacity measurement, and the free radical scavenging capacity of three antioxidant substances is shown in figure 1. Obtaining respective IC50 values by linear regression calculation; the IC50 values of quercetin, VC and VE were 3.01, 4.65 and 15.58ug/ml, respectively. Quercetin: the ratio of VC is 1:1.55; the ratio of quercetin to VE was 1:5.18. and taking the IC50 ratio of the three substances as a reference, setting 3 compound gradients in each compound combination, and adopting quercetin: VC is 1:1. 1:2 and 1:4, a step of; quercetin: VE is 1: 3. 1:6 and 1:9. preparing a series of mass concentration gradient solutions, then measuring the DPPH free radical scavenging capacity, and calculating the IC50mix value of each compound combination through linear regression.
Wherein DPPH clearance rate
The radiation analysis method screens the optimal compound combination with the synergistic effect, a theoretical IC50add value and an interaction index gamma are obtained through calculation by a formula, and whether the IC50mix and the IC50add obtained through a t-test comparison test have obvious differences or not is adopted.
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Wherein: r is A, B cost effectiveness of the two antioxidants when used alone, i.e. r=ic 50A/IC50B: p1 is the proportion of the antioxidant A in the compound group; p2 is the proportion of antioxidant B in the compounded group, p2=1-P1. The actual IC50MIX value of the compound group can be obtained through experiments, and the theoretical IC50add and the experimental IC50MIX are statistically compared through t-test. Interactions are shown to be synergistic if IC50mix is determined to be significantly less than IC50add, or antagonistic if the difference is not significant. Meanwhile, the interaction degree of each compound combination is evaluated through gamma value and an isoradiogram, and the optimal compound combination with synergistic or additive effect is selected, wherein the specific data are shown in table 1.
Wherein, the formula of gamma value:
In the illustration: IC50Amix and IC50Bmix are the IC5o values of A, B two anti-chemokines in the combination set respectively; IC50A, IC B is the IC50 value of A, B for each of the two antioxidants acting alone. If γ=1, the interactions are additive; if gamma <1, the interaction is a synergistic effect, a smaller gamma value indicates a stronger synergistic effect; if γ >1, the interaction is antagonistic.
Table 1 lists of DPPH radical scavenging parameters for different compounding examples
From the comprehensive graph data, the gamma values of the quercetin and the vitamin C are smaller than 1, and the IC50mix is smaller than the IC50add to obtain the interaction relationship of the quercetin and the vitamin C, wherein the interaction relationship of the quercetin and the vitamin C is added, and the ratio of the quercetin to the vitamin C is 1: the synergy is strongest at 2. The gamma value of the quercetin is less than 1 after the quercetin is compounded with vitamin E, and the compounding effect is synergistic. When quercetin: the ratio of vitamin E is 1:3, the synergy is strongest. The best ratio of the quercetin to the vitamin C and the vitamin E is 1:2 and 1:3, the ratio of vitamin C and E in the compound vitamin to quercetin in the solid beverage is 1:2 and 1:3.
2. The quercetin and erythritol are compounded to regulate intestinal flora: quercetin has effects of regulating intestinal flora, promoting host to restore microbial balance, protecting intestinal barrier, and reducing inflammatory reaction by inhibiting intestinal bacteria. Studies have shown that quercetin treatment can reduce blood sugar and up-regulate the abundance of beneficial intestinal flora in fat-rich animals induced by high-fat diet, and has good antioxidation effect. Erythritol has been widely used in meal replacement foods as a novel natural sweetener for recent two years. There are several studies that have found that erythritol has no adverse effect on the intestinal flora, and one of them has shown that 90% of erythritol ingested into the body is expelled from the body and 10% enters the large intestine due to the lack of relevant enzymes in the body. Research shows that erythritol is not easy to ferment by intestinal flora in large intestine, and erythritol can increase short chain fatty acid produced by intestinal flora, and short chain fatty acid in intestinal tract has positive effect on intestinal tract and whole health of human body, so erythritol has positive effect on intestinal flora.
In conclusion, both quercetin and erythritol can reduce blood sugar load and regulate intestinal flora, and have important significance for preventing and controlling diabetes. Therefore, the quercetin and the erythritol are combined and added into the milk shake product, so that the milk shake is a meal replacement milk shake beneficial to intestinal health, and is suitable for the groups with poor intestines and stomach and weak digestive functions.
As can be seen from fig. 2, when the effect of complex carbohydrate on the proliferation of intestinal flora was investigated, the total number of colonies of enterococci of three groups of quercetin Pi Suchi, quercetin and erythritol was found to be smaller than that of the blank (no-addition) group in 24 hours, wherein the inhibitory effect of the complex carbohydrate of quercetin Pi Suchi on the proliferation of enterococci was most obvious, indicating the synergistic effect of quercetin and erythritol in inhibiting the proliferation of enterococci.
In the range of the adding amount percentage of the milk shake formula, 0.5% of quercetin, 0.3% of xanthan gum (auxiliary) and erythritol are compounded, and the optimal ratio of the compounding of the quercetin and the erythritol to intestinal flora is explored.
3. Quercetin and pumpkin powder are compounded to cooperate and resist oxidization: 10% pumpkin powder (see example 1 below for details) containing 0.12% carotene was added to the formulation, and the in vitro antioxidant interaction of flavonoids and carotenes was studied by ABTS and DPPH radical scavenging experiments with H2O 2-induced oxidative damage cell model. The results show that after flavonoid compounds and carotene are compounded in different proportions, obvious synergic or antagonistic actions (p < 0.05) are shown on the improvement of ABTS and DPPH free radical scavenging capacity, total cell antioxidant capacity and antioxidant enzyme activity. When the ratio of flavonoid compounds in the compound is higher, the synergistic effect is stronger, and particularly, the compound of carotene and quercetin has stronger synergistic effect.
And all that is not described in detail in this specification is well known to those skilled in the art.
It is noted that relational terms such as first and second, and the like are 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. Moreover, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus 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 apparatus.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A flavored solid beverage formulation, characterized by: the composite material comprises the following components in percentage by weight: soy protein isolate: 10-15 parts of whey protein: 10-15 parts of silicon dioxide: 0.3-0.5 part of konjaku flour: 2-3 parts of inulin: 1.5-2 parts of chia seed powder: 0.5-1 part of erythritol: 10-15 parts of resistant dextrin: 5-10 parts of salt: 0.3-0.5 part of skimmed milk powder: 18-22 parts of whole milk powder: 18-22 parts of fructo-oligosaccharide: 2-3 parts of crystalline fructose: 1.5-2 parts of magnesium carbonate: 0.1-0.2 part of compound vitamin: 0.1-0.2 part of ferric pyrophosphate: 0.01-0.03 parts of guarana: 0.1-0.2 parts of lysine: 0.1-0.2 part of Chinese yam powder: 4-5 parts of quercetin: 0.5-1 part and xanthan gum: 0.2-0.4 parts.
2. A formulation for a flavored solid beverage in accordance with claim 1, wherein: the composition comprises the following components: pumpkin powder: 10 parts of soybean protein isolate: 10 parts of whey protein: 11.6 parts of silicon dioxide: 0.38 parts of konjaku flour: 2.55 parts of inulin: 1.55 parts of chia seed powder: 1.9 parts of erythritol: 11.1 parts of resistant dextrin: 5.4 parts of salt: 0.38 parts of skim milk powder: 17.7 parts of whole milk powder: 17.7 parts of fructo-oligosaccharides: 2.3 parts, crystalline fructose: 1.6 parts of magnesium carbonate: 1 part of compound vitamin: 0.1 part of ferric pyrophosphate: 0.04 parts of Guarana: 0.12 parts of lysine: 0.12 part of Chinese yam powder: 3.9 parts of isoquercetin: 0.47 parts.
3. A formulation for a flavored solid beverage in accordance with claim 2, wherein: the composition comprises the following components: soy protein isolate: 10 parts of whey protein: 12 parts of silicon dioxide: 0.4 parts of konjaku flour: 2.6 parts of inulin: 1.6 parts of chia seed powder: 2 parts of erythritol: 11.4 parts of resistant dextrin: 5.6 parts of salt: 0.4 parts of skim milk powder: 18 parts of whole milk powder: 18 parts of fructo-oligosaccharides: 2.4 parts of crystalline fructose: 1.7 parts of magnesium carbonate: 1 part of compound vitamin: 0.11 parts of ferric pyrophosphate: 0.046 parts, guarana: 0.13 part of lysine: 0.13 part of Chinese yam powder: 4 parts of isoquercetin: 0.49 parts of cocoa powder: 7 parts of green tea powder: 7 parts.
4. A formulation for a flavored solid beverage in accordance with claim 2, wherein: the pumpkin powder contains amino acid, carotene, D vitamins, vitamin E ascorbic acid, trigonelline, adenine, fat, glucose, pentosan, mannitol, organic acid, inorganic salt, lutein, she Baisu, pectin and enzyme.
5. A formulation for a flavored solid beverage in accordance with any one of claims 1 to 3, wherein: the whey protein adopts WPC35 whey protein powder, and the nutritional ingredients of the whey protein are beta-lactoglobulin, alpha-lactalbumin, immunoglobulin and lactoferrin.
6. A formulation for a flavored solid beverage in accordance with any one of claims 1 to 3, wherein: the isolated soy protein is rich in phosphorus, iron, zinc and protein, and can reduce intake of cholesterol and saturated fatty acid, so that nutrition intake is more balanced.
7. A formulation for a flavored solid beverage in accordance with any one of claims 1 to 3, wherein: the skim milk powder is rich in proteins, vitamins, calcium and zinc microelements, wherein the whey is effective in improving skin cell aging, and has the purposes of maintaining beauty and keeping young.
8. A formulation for a flavored solid beverage in accordance with any one of claims 1 to 3, wherein: the preparation method of the meal replacement solid beverage specifically comprises the following steps:
S1, extracting quercetin: cleaning fructus Citri Grandis, air drying, pulverizing with pulverizer, sieving, extracting, cooling the extractive solution to room temperature in a collecting tank, purifying, concentrating the extractive solutions respectively, subjecting to macroporous resin column chromatography, eluting, concentrating, and drying sequentially to obtain quercetin;
s2, preparing raw materials: respectively carrying out superfine grinding on the required raw materials, and sieving through a standard sieve with 120 meshes for standby;
S3, mixing and homogenizing: mixing and homogenizing the obtained powder, wherein the mixing amounts are calculated by weight, sequentially adding erythritol, fructo-oligosaccharide, magnesium carbonate, compound vitamin, ferric pyrophosphate, guarana, lysine and quercetin into a three-dimensional mixer, mixing uniformly to obtain premix for standby, sequentially adding other raw materials and premix into the three-dimensional mixer, mixing uniformly by the three-dimensional mixer, and homogenizing by a homogenizer.
S4, carrying out ultrahigh temperature instantaneous sterilization, sealing and bagging, and packaging the uniformly mixed materials into a packaging bag after the ultrahigh temperature instantaneous sterilization.
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