Preparation and Quality Characteristics of Dual-protein Nutrition Meal Replacement Powder

DU Yang; ZHANG Jingjie; HE Xiaoye; HAN Di; ZHAO Boya; LIU Xinyue; WANG Jing

doi:10.13386/j.issn1002-0306.2020120027

Volume 42 Issue 16

Aug. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(16): 185-190. > DOI: 10.13386/j.issn1002-0306.2020120027

DU Yang, ZHANG Jingjie, HE Xiaoye, et al. Preparation and Quality Characteristics of Dual-protein Nutrition Meal Replacement Powder[J]. Science and Technology of Food Industry, 2021, 42(16): 185−190. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120027.

Citation:

PDF (1031 KB)

Preparation and Quality Characteristics of Dual-protein Nutrition Meal Replacement Powder

Institute of Food and Nutrition Development, Ministry of Agriculture, Beijing 100081, China

More Information

Received Date: December 03, 2020
Available Online: June 17, 2021

Graphical Abstract

Abstract

Abstract

Using dual-protein nutritional powder as basic material, high fiber dietary combination (konjac powder, Chia seed, inulin), maltodextrin and fruit powder as raw materials, a dual-protein nutritional meal substitute powder with high protein, high fiber, easy satiety, low fat content and rich nutrition was developed. The crushing methods and mixing formula of high fiber dietary combination were studied, and it was found that the ball milling products of three kinds of raw materials had high yield, light color and uniform particles. The formula of meal substitute powder was optimized by single factor and orthogonal experiments, and the best formula was obtained as follows: 74% of dual-protein nutrition powder, 12.3% of high fiber diet, 8.5% of maltodextrin and 5.2% of fruit powder. The meal substitute powder of this formula could be dissolved quickly, and was fine and smooth, as well as with rich aroma. The nutritional composition and powder characteristics of meal substitute powder were analyzed. The results showed that the protein content was significantly higher than that of similar products on the market (the protein content of 100 g dual-protein meal replacement powder was 39 g). The meal replacement powder was rich in nutrition, with good fluidity and no strong tendency to splash, and met the Chinese and International Standards requirements. This study would provide a new direction for the development of meal replacement powder industry in our country.
- dual-protein,
- meal replacement powder,
- high fibre,
- easy filling,
- powder properties

FullText(HTML)

References (27)

References

[1]	张晓彤, 吴澎. 代餐食品的研究进展[J]. 食品工业科技,2020,41(12):342−347.
[2]	桦南县代餐粉产业联盟协会. T/DCF 001-2019代餐粉 [S]. 北京: 中国标准出版社, 2019: 1-7.
[3]	中国食品报网. 首份代餐粉行业白皮书发布, 乳品企业纷纷布局代餐市场[J]. 福建轻纺,2019(7):16−17. doi: 10.3969/j.issn.1007-550X.2019.07.018
[4]	谢晋. 双蛋白营养蛋糕的研制与营养分析[D]. 北京: 中国农业科学院, 2019: 12-13.
[5]	Ren G, Yi S, Zhang H, et al. Ingestion of soy-whey blended protein augments sports performance and ameliorates exercise-induced fatigue in a rat exercise model[J]. Food & Function,2017,8(2):670.
[6]	Reidy P T, Walker D K, Dickinson J M, et al. Soy-dairy protein blend and whey protein ingestion after resistance exercise increases amino acid transport and transporter expression in human skeletal muscle[J]. Journal of Applied Physiology,2014,116(11):1353−1364. doi: 10.1152/japplphysiol.01093.2013
[7]	Reidy P T, Walker D K, Dickinson J M, et al. Protein blend ingestion following resistance exercise promotes human muscle protein synthesis[J]. Journal of Nutrition,2013,143(4):410−416. doi: 10.3945/jn.112.168021
[8]	谢安国, 李瀚姝, 郭桂义, 等. 绿茶麦胚代餐粉的配制及流变学特性研究[J]. 食品研究与开发,2020,41(5):98−103.
[9]	曾习, 曾思敏, 龙维贞. 食品感官评价技术应用研究进展[J]. 中国调味品,2019,44(3):198−200.
[10]	中国国家标准化管理委员会. GB/T 10221-2012感官分析术语 [S]. 北京: 中国标准出版社, 2012: 1−35.
[11]	中华人民共和国卫生部. GB 28050-2011 预包装食品营养标签通则[S]. 北京: 中国标准出版社, 2011: 1-14.
[12]	杨月欣. 中国食物成分表 2004[M]. 北京: 北京大学医学出版社, 2004: 390-396.
[13]	焦云鹏. 南瓜粉喷雾干燥法制备研究[J]. 食品科技,2006,31(12):54−57. doi: 10.3969/j.issn.1005-9989.2006.12.016
[14]	薛海晶. 黑木耳超微粉多糖分离纯化和降血脂功能性研究[D]. 哈尔滨: 东北林业大学, 2008.
[15]	荣旭, 陶宁萍, 李玉琪, 等. 奇亚籽营养成分分析与评价[J]. 中国油脂,2015(9):167−171.
[16]	Han K, Li X Y, Zhang Y Q, et al. Chia seed oil prevents high fat diet induced hyperlipidemia and oxidative stress in mice[J]. European Journal of Lipid Science and Technology,2020,122(4):1900443.
[17]	常馨月, 陈程莉, 龚娣, 等. 奇亚籽油的研究进展[J]. 中国油脂,2020,45(2):111−116. doi: 10.12166/j.zgyz.1003-7969/2020.02.022
[18]	Fernández-LópezJ, Lucas-GonzálezR, Viuda-MartosM, et al. Chia oil extraction coproduct as a potential new ingredient for the food industry: Chemical, physicochemical, techno-functional and antioxidant properties[J]. Plant Foods for Human Nutrition,2018,73(2):130−136. doi: 10.1007/s11130-018-0670-5
[19]	FırtınB, Yenipazar H, SaygünA, et al. Encapsulation of chia seed oil with curcumin and investigation of release behaivour & antioxidant properties of microcapsules during in vitro digestion studies[J]. LWT,2020,134:109947. doi: 10.1016/j.lwt.2020.109947
[20]	陈如. 超微粉碎对苹果全粉及其膳食纤维物化性质的影响[D]. 咸阳: 西北农林科技大学, 2017.
[21]	孙莹莹. 魔芋珍珠奶茶加工工艺研究[J]. 中国食物与营养,2020,26(8):33−37. doi: 10.3969/j.issn.1006-9577.2020.08.008
[22]	黄立新, 陈玲, 温其标. 麦芽糊精在食品中的应用[J]. 食品工业,1999(3):3−5.
[23]	钟慧球, 张丽, 黄云祥, 等. 速溶芦笋粉营养成分分析及改善人体睡眠作用的研究[J]. 食品工业科技,2012,33(23):367−370.
[24]	向岑, 荣耀, 迟明, 等. 菊粉生物学作用及机制研究进展[J]. 食品研究与开发,2020,41(19):212−218, 224. doi: 10.12161/j.issn.1005-6521.2020.19.037
[25]	Catenacci L, Sorrenti M, Perteghella S, et al. Combination of inulin and β-cyclodextrin properties for colon delivery of hydrophobic drugs[J]. International Journal of Pharmaceutics,2020,589:119861. doi: 10.1016/j.ijpharm.2020.119861
[26]	Rodriguez E S, JulioL M, Henning C, et al. Effect of natural antioxidants on the physicochemical properties and stability of freeze-dried microencapsulated chia seed oil[J]. Journal of the Science of Food and Agriculture,2019,99(4):1682−1690. doi: 10.1002/jsfa.9355
[27]	Timilsena Y P, Vongsvivut J, Tobin M J, et al. Investigation of oil distribution in spray-dried chia seed oil microcapsules using synchrotron-FTIR microspectroscopy[J]. Food Chemistry,2019,275:457−466. doi: 10.1016/j.foodchem.2018.09.043

[1]	FENG Lifeng, HUANG Qian, YE Mengwei, HUANG Yonghui, HUANG Yan, LIN Haoxue, LIANG Min, XU Hui. Determination of 30 Kinds of Antiparasitic Drugs in Animal-derived Foods by QuEChERS-UPLC-MS/MS[J]. Science and Technology of Food Industry, 2024, 45(6): 280-288. DOI: 10.13386/j.issn1002-0306.2023050175
[2]	WU Yanlei, SU Min, ZHOU Chunjie, TIAN Yuan, WANG Min. Simultaneous Determination of 76 Veterinary Drugs and Their Metabolites in Pork by QuEChERS-Ultra High Performance Liquid Chromatography-Tandem Mass Spectrometry[J]. Science and Technology of Food Industry, 2023, 44(20): 311-321. DOI: 10.13386/j.issn1002-0306.2022110330
[3]	YU Ling, SONG Lihua. Rapid Determination of Five Alkaloids in Catering Crayfish by QuEChERS-UPLC-MS/MS[J]. Science and Technology of Food Industry, 2023, 44(2): 324-331. DOI: 10.13386/j.issn1002-0306.2022030219
[4]	XU Xing, ZHANG Yan, SHU Ping, YANG Weihua. Determination of 20 Kinds of Cephalosporins Residues in Animal Derived Food by QuEChERS-LC-MS/MS with Isotope Internal Standards Method[J]. Science and Technology of Food Industry, 2022, 43(24): 320-330. DOI: 10.13386/j.issn1002-0306.2022030194
[5]	WANG Jing, ZHANG Haichao, JIA Haitao, AI Lianfeng. Determination of 14 Anabolic Androgenic Steroids in Animal Derived Foods by QuEChERS-High Performance Liquid Chromatography-Tandem Mass Spectrometry[J]. Science and Technology of Food Industry, 2022, 43(20): 291-299. DOI: 10.13386/j.issn1002-0306.2021120163
[6]	TAN Gaohao, WANG Chengye, ZHENG Jinming, YIN Qingchun, XU Bin, WU Jiren. Simultaneous Determination of 37 Veterinary Drugs in Animal-Derived Foods by Ultra-high Performance Liquid Chromatography-tandem Mass Spectrometry（UPLC-MS/MS）[J]. Science and Technology of Food Industry, 2021, 42(17): 225-234. DOI: 10.13386/j.issn1002-0306.202009030
[7]	ZHOU Jia, SU A-long, ZHU Shu-qiang, WANG Li-jun, YU Jie. Determination of Insecticide of Phenylpyrazole Derivatives in Poultry Derived Foods by QuEChERS Method Combined with Liquid Chromatography-Mass Spectrometry[J]. Science and Technology of Food Industry, 2019, 40(16): 206-211,217. DOI: 10.13386/j.issn1002-0306.2019.16.035
[8]	YANG Lu-ping, SHAO Li-jun, WANG Guo-ling, WANG Xi-ning, REN Xiao-fei, LIU Yong-jun. Determination of Thirteen Pesticides in Edible Mushrooms by QuEChERS with UPLC MS/MS[J]. Science and Technology of Food Industry, 2019, 40(14): 247-253. DOI: 10.13386/j.issn1002-0306.2019.14.040
[9]	GAO Hai-rong. Determination of Nitromidazoles in Fish by QuEChERS Extraction with ZrO₂Coupled to High Performance Liquid Chromatography-tandem Mass Spectrometry[J]. Science and Technology of Food Industry, 2019, 40(4): 266-270. DOI: 10.13386/j.issn1002-0306.2019.04.044
[10]	WANG Ke-yu, YANG Hong-xu, WANG Chao-ying, RUAN Hua-ping, CHEN Dong-po, ZHOU Peng. Application of Baking,Boiling,Microwaving Heating Techniques in Animal-derived Food Processing[J]. Science and Technology of Food Industry, 2018, 39(13): 325-330. DOI: 10.13386/j.issn1002-0306.2018.13.060

Supplements (0)

Cited By

Cited by

Periodical cited type(18)

1.	温雅君，王全红，杨红菊，孙志伟，刘希艳，高利文，肖志勇. 胶体金免疫层析法快速检测韭菜中腐霉利的质量分析与评价. 农药科学与管理. 2025(01): 29-33 .
2.	杨静，方芳，沈媛，孙娟，吴仑，陈翔，贾晨，李英. 水产品中地西泮快速检测产品技术评价. 食品安全质量检测学报. 2025(07): 102-108 .
3.	姚南南，刘芳，高会群，张学龙，杜斌，张郢，杨梅，蒲小容. 基于荧光微球的多菌灵残留快速检测试纸条的研制. 食品科技. 2024(01): 344-350 .
4.	陈喆，高文分，刘屹. 快速显色法筛查祛斑美白类化妆品中糖皮质激素. 化学分析计量. 2024(07): 7-11+22 .
5.	薛芳，张照红，殷慧龄. 胶体金免疫层析法在农残快速检测中的研究与探讨. 新疆农业科技. 2024(06): 39-41 .
6.	骆丽清，伍浚铧，胡茗淇，黎喜萍. 氟虫腈和水胺硫磷胶体金试剂盒性能考察与分析. 食品安全导刊. 2024(35): 72-75 .
7.	杨睿，蔡琳，卢灿鑫，李乐诗，张洁吟，刘晓晗，王韦达. 致病菌测试片质量评价方法研究. 食品安全质量检测学报. 2024(23): 41-51 .
8.	陈振东. 食品安全快速检测技术在食品安全监督中的运用浅析. 食品安全导刊. 2023(03): 121-123 .
9.	王元清，周巧，李莎，韩静，王惠，李建龙，何利，陈姝娟，刘爱平，李琴，胡凯弟，刘书亮. 市售原粮农药残留快速检测产品的质量评价与分析. 中国粮油学报. 2023(04): 122-128 .
10.	刘海虹，刘耀慧，雷毅. 基于真实食品的兽药残留快检结果准确性验证及应用探索. 食品安全导刊. 2023(33): 63-67 .
11.	罗俊霞，张刚，申战宾，杨华，叶茂，段鹿梅，李艳珍，赵建波，桑丽雅，马蕾，张威. 胶体金免疫层析技术应用于农药残留检测的研究进展. 农产品质量与安全. 2022(01): 41-49 .
12.	倪诗瑶，刘欠欠. 草莓农药残留快速检测方法对比分析. 上海农业科技. 2022(01): 30-32 .
13.	顾晔，张爽，王成军，李悦，杨雨柔. 基于免疫原理的7种磺胺类兽药残留快速检测试剂结果准确性评估. 食品安全质量检测学报. 2022(03): 992-1000 .
14.	陈振东. 食品安全检测技术在保障食品质量安全中的作用. 食品安全导刊. 2022(35): 166-168 .
15.	叶秋雄，毛新武，梁俊发，张彬彬，林嘉健，彭程，易云婷. 农贸市场食用农产品快速检测工作监督评价与效果分析. 食品安全质量检测学报. 2021(19): 7826-7830 .
16.	泮秋立，胡明燕，沈祥震，孙嵛林，李峥，王骏. 食用农产品批发市场自建快检室运行中存在的问题及建议. 食品安全导刊. 2021(29): 7-10 .
17.	占绣萍，刘彬，黄兰淇，陈秀，马琳，陈建波，赵莉. 应用胶体金法检测叶类蔬菜中吡虫啉、多菌灵、啶虫脒、噻虫嗪的残留量分析. 农药科学与管理. 2021(10): 24-31 .
18.	岳绪辉，杜斌，林栋，令狐克勇，杨梅，付秋平，李丙凤，杨曦. 草甘膦胶体金免疫层析试纸条的研制. 食品科技. 2021(12): 301-307 .