Composition containing composite fruit and vegetable enzyme juice and preparation method thereof

Abstract

The invention discloses a composition containing composite fruit and vegetable enzyme juice and a preparation method thereof. The invention provides a composition containing composite fruit and vegetable enzyme juice, and the composition containing the composite fruit and vegetable enzyme juice comprises the following raw materials by weight: 39-46% of composite fruit and vegetable enzyme juice; 0.35 to 0.5% by weight of a metagen; 10 to 18% by weight of prebiotics; and a plant extract and L-carnitine, wherein the metabiotics comprise bifidobacterium animalis; the prebiotics comprise xylooligosaccharide and galactooligosaccharide. The composition containing the composite fruit and vegetable enzyme juice provided by the invention can achieve obvious effects of weight management, weight loss and body fat control and good effects of promoting excretion and relaxing bowel.

Description

Technical Field

[0001] The invention belongs to the field of food, and relates to a composition comprising composite fruit and vegetable enzyme juice and a preparation method thereof. Background Art

[0002] Obesity is a chronic disease characterized by overweight. It is the result of a complex interaction of multiple factors, including genetics, metabolism, eating habits, and lifestyle. Globally, obesity is the main cause of type 2 diabetes, fatty liver disease, and cardiovascular disease. There is a growing awareness that obesity is closely related to various adult diseases, which has led to the increasing popularity of obesity management, which involves direct drug intervention, surgical intervention, dieting, etc. However, such methods are often accompanied by serious side effects or are found to be ineffective. More importantly, they rely on these methods without changing eating and living habits. In order to excessively pursue "thin beauty", many people over-restrict their diet, often leading to eating disorders and malnutrition. Balanced nutrition is essential for good health, so the development of a safe and effective weight loss food has an important impact and significance on maintaining the health of modern people.

[0003] In recent years, many researchers have also studied weight loss foods. "A kind of erythritol digestive system regulating weight loss meal replacement powder and its preparation method" (publication number: CN113575960B) provides a meal replacement powder with good taste, reasonable compatibility and balanced nutrition. "A high-protein and complete nutrition weight loss meal replacement milkshake" (publication number: CN117562131A) provides a high-protein and complete nutrition weight loss meal replacement milkshake, which solves the problems of low protein content, incomplete nutritional ingredients and poor taste in the meal replacement market. "A method for preparing a weight loss meal replacement powder" (publication number: CN117814476A) provides a method for preparing a weight loss meal replacement powder, which solves the problem that the meal replacement powder has a short shelf life and is not conducive to large-scale production and sales. However, since meal replacement powder products increase the user's sense of fullness by replacing three meals a day, long-term consumption may lead to the risk of malnutrition. "A plant weight loss and lipid-lowering composition compatible with L-carnitine" (publication number CN103055057B) provides a pure natural plant extract composition compatible with L-carnitine, which can prevent the absorption of exogenous fat and sugar in the gastrointestinal tract, inhibit the synthesis of fatty acids in the body, and accelerate the oxidative metabolism of fatty acids, thereby reducing the body's fat weight. Fat reduction is a complex system. Relying on L-carnitine and the screened composition is only one way to achieve fat reduction. Good weight loss effects should be achieved by combining multiple ways. "A moisture-resistant weight loss black tea solid beverage and its preparation method" (publication number CN109287797A) discloses a preparation method for a weight loss tea solid beverage mainly containing black tea, lotus leaves, cassia seeds, and modified maltodextrin. "A composition with weight loss effect" (publication number CN110447902B) discloses a weight loss composition using traditional Chinese medicine, fruits and vegetables, and natural extracts that are both food and medicine. However, since the composition contains two raw materials, lotus leaf and inulin, these two raw materials have been proven to be highly effective in promoting excretion, but they also have side effects such as causing diarrhea and other gastrointestinal discomfort in consumers.

[0004] Currently, many weight loss meal replacement products on the market increase the user's sense of fullness by replacing three meals a day. Long-term consumption may lead to the risk of malnutrition. Some weight loss products contain ingredients such as inulin and lotus leaves that have side effects and are not suitable for long-term consumption. Summary of the invention

[0005] Problem that the invention aims to solve

[0006] Although research has been conducted on foods for weight management and weight loss in the prior art, such research still cannot be said to be perfect, and there is still room for development of foods for weight management and weight loss.

[0007] The purpose of the present invention is to provide a composition containing compound fruit and vegetable enzyme juice and a preparation method thereof that can comprehensively solve the weight management and weight loss problems of modern people. The composition containing compound fruit and vegetable enzyme juice can effectively control the weight of the consumer, increase the consumer's satiety, and will not cause obvious gastrointestinal discomfort, and will not affect the consumer's normal eating.

[0008] Solutions for solving problems

[0009] [1]. A composition comprising a composite fruit and vegetable enzyme juice, wherein the raw materials used to make the composition comprising the composite fruit and vegetable enzyme juice include, by weight:

[0010] 39-46% by weight of composite fruit and vegetable enzyme juice;

[0011] 0.35-0.5 wt% postbiotics;

[0012] 10-18% by weight of prebiotics;

[0013] and, plant extracts and L-carnitine;

[0014] Wherein, the postbiotics include Bifidobacterium animalis;

[0015] The prebiotics include xylooligosaccharides and galacto-oligosaccharides.

[0016] [2] The composition according to [1], wherein the raw materials used to make the composition comprising the composite fruit and vegetable enzyme juice include, by weight, 1.4-1.9 wt % xylooligosaccharides and 9-16 wt % galacto-oligosaccharides.

[0017] [3] The composition according to [1] or [2], wherein the animal Bifidobacterium includes animal Bifidobacterium lactis subsp. CECT 8145.

[0018] [4]. The composition according to any one of [1] to [3], wherein the raw materials for making the composite fruit and vegetable enzyme juice include: red date puree, mulberry puree, red wolfberry puree, red raspberry puree, purple carrot concentrated juice, red date concentrated juice, purple cabbage juice, birch water, blueberry puree, cranberry puree, blue indigo fruit puree, black currant puree, concentrated sweet corn juice, sea buckthorn juice, polygonatum concentrate, corn silk concentrate, black fungus concentrate, hazel mushroom concentrate, Hericium erinaceus concentrate, pine mushroom concentrate, concentrated shiitake mushroom juice, concentrated celery juice and fermentation bacteria.

[0019] [5] The composition according to [4], wherein the raw materials used to make the composite fruit and vegetable enzyme juice include, by weight: 10-20% by weight of red date puree, 10-30% by weight of mulberry puree, 0.5-2% by weight of red wolfberry puree, 0.4-2% by weight of red raspberry puree, 1-4% by weight of purple carrot concentrate, 10-30% by weight of red date concentrate, 2-10% by weight of purple cabbage juice, 20-40% by weight of birch water, 0.2-0.8% by weight of blueberry puree, 0.1-0.7% by weight of cranberry puree, 0.2-0.8% by weight of blue indigo fruit puree, 0.1-0.7 wt% blackcurrant puree, 0.2-0.8 wt% concentrated sweet corn juice, 0.05-0.2 wt% sea buckthorn juice, 0.1-0.3 wt% polygonatum concentrate, 0.1-0.3 wt% corn silk concentrate, 0.1-0.3 wt% auricularia auricula concentrate, 0.1-0.3 wt% hazel mushroom concentrate, 0.1-0.3 wt% hericium erinaceus concentrate, 0.1-0.3 wt% matsutake concentrate, 0.05-0.2 wt% concentrated shiitake mushroom juice, 0.1-0.7 wt% concentrated celery juice and 0.01-0.03 wt% fermentation bacteria.

[0020] [6] The composition according to any one of [1] to [5], wherein the raw materials used to make the composition comprising the composite fruit and vegetable enzyme juice further include: 0.4-0.6 weight % pectin.

[0021] [7] The composition according to any one of [1] to [6], wherein the plant extract comprises extracts of white kidney bean, Agaricus bisporus and citrus fruit; optionally, the citrus fruit comprises at least one of red orange, grapefruit, orange and guarana.

[0022] [8] The composition according to any one of [1] to [7], wherein the composition comprising the composite fruit and vegetable enzyme juice further comprises: at least one of water, anhydrous citric acid powder, white grape juice and concentrated apple juice.

[0023] [9]. A method for preparing a composition comprising a composite fruit and vegetable enzyme juice as described in any one of [1] to [8], comprising:

[0024] Fermentation steps: mixing the raw materials of the compound fruit and vegetable enzyme juice and fermenting them;

[0025] Compounding and homogenizing step: compounding the composite fruit and vegetable enzyme juice obtained in the fermentation step with other raw materials of the composition containing the composite fruit and vegetable enzyme juice, and homogenizing;

[0026] Sterilization step: the solution obtained in the compounding and homogenizing steps is treated at 90±5° C. for at least 25 minutes.

[0027]

[10] The method according to [9], wherein in the sterilization step, the solution obtained in the compounding and homogenization steps is treated at 90±5°C for at least 30 minutes.

[0028] Effects of the Invention

[0029] In some embodiments of the present invention, the composition comprising the compound fruit and vegetable enzyme juice can play a significant role in weight management, weight loss, and control of body fat, as well as good effects of promoting excretion and moisturizing the intestines and promoting bowel movements.

[0030] In some embodiments of the present invention, the formula of the composite fruit and vegetable enzyme juice in the composition containing the composite fruit and vegetable enzyme juice uses more than 50% of Northeastern specialty agricultural and sideline products, including composite fruits, crops, mushrooms and other raw materials, which gives the fermented enzyme juice rich nutritional value.

[0031] In some embodiments of the present invention, in the composition containing the compound fruit and vegetable enzyme juice, postbiotic materials (such as animal Bifidobacterium) are superimposed on the compound fruit and vegetable enzyme juice, and a postbiotic formula suitable for the high-temperature processing technology of liquid beverages and having effective ingredients is designed. The characteristics of active probiotics that are not resistant to high temperatures and are easily inactivated are solved.

[0032] In some specific embodiments of the present invention, the addition of Bifidobacterium animalis subspecies lactis CECT8145 in the form of postbiotics also has a significant weight management effect after high-intensity heating.

[0033] In some embodiments of the present invention, adding pectin (preferably 0.4%-0.6% by weight) to the composition comprising the composite fruit and vegetable enzyme juice can play a good stabilizing role, and the product will not be too viscous.

[0034] In some embodiments of the present invention, the composition comprising the composite fruit and vegetable enzyme juice is compounded with animal Bifidobacterium lactis subspecies CECT 8145 and other functional raw materials with weight management effects, so as to develop a composition with weight management and gastrointestinal conditioning effects, and the effectiveness of its weight management effect is proved in population experiments, and it will not cause strong discomfort to the gastrointestinal tract of the subjects, and it meets the three major standards for healthy weight loss stipulated by the WHO: no diarrhea, no anorexia, and no fatigue, meeting the product requirements for healthy weight loss. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 : Gender ratio of test subjects in Example 1.

[0036] Figure 2 : Age ratio of the test subjects in Example 1.

[0037] Figure 3: Weight trend of Group 1 in Example 1 (drinking fat-reducing enzyme drink product + no diet control); T0-T10 represent day 0 to day 10 respectively.

[0038] Figure 4 : Weight trend of the second group in Example 1 (drinking fat-reducing enzyme drink product + controlling diet); T0-T10 respectively represent the 0th day to the 10th day.

[0039] Figure 5 : Weight trend of Group 3 in Example 1 (placebo + controlled diet); T0-T10 represent Day 0 to Day 10, respectively.

[0040] Figure 6 : Weight trend of Group 4 in Example 1 (placebo + uncontrolled diet); T0-T10 represent Day 0 to Day 10, respectively.

[0041] Figure 7 : The somatosensory feedback of ovulation promotion in the test in Example 1.

[0042] Figure 8 : The pectin concentration in Example 1 is 0.6% transmittance.

[0043] Fig. 9 : The bottom sedimentation after 2 hours of testing at a pectin concentration of 0.6% in Example 1.

[0044] Fig.10 : Weight trend of Group 1 in Example 2 (drinking fat-reducing enzyme drink product + not controlling diet).

[0045] Fig.11 : Weight trend of the second group in Example 2 (drinking fat-reducing enzyme drink product + controlling diet).

[0046] Fig.12 : Weight trend of Group 1 in Example 3 (drinking fat-reducing enzyme drink product + not controlling diet).

[0047] Fig.13 : Weight trend of the second group in Example 3 (drinking fat-reducing enzyme drink product + controlling diet).

[0048] Fig.14 : The transmittance of pectin concentration in Example 4 is 0.4%.

[0049] Fig.15 : The bottom sedimentation after 2 hours of testing at a pectin concentration of 0.4% in Example 4.

[0050] Fig.16 : Weight change trend of the test subjects in comparative example 1 (drinking fat-reducing enzyme drink product + controlling diet).

[0051] Fig.17: Weight change trend of the test subjects in Comparative Example 1 (drinking fat-reducing enzyme drink product + not controlling diet).

[0052] Fig.18 : Weight change trend of the test subjects in Comparative Example 2 (drinking fat-reducing enzyme drink product + controlling diet).

[0053] Fig.19 : Weight change trend of the test subjects in Comparative Example 2 (drinking fat-reducing enzyme drink product + not controlling diet).

[0054] Fig. 20 : Transmittance of pectin concentration 0.2% in Comparative Example 4.

[0055] Fig.21 : The bottom sedimentation of 0.2% pectin concentration in Comparative Example 4 after 2 hours of testing. DETAILED DESCRIPTION

[0056] Various exemplary embodiments, features and aspects of the present invention will be described in detail below. The word "exemplary" used here means "used as an example, embodiment or illustrative". Any embodiment described here as "exemplary" is not necessarily interpreted as being superior or better than other embodiments.

[0057] In addition, in order to better illustrate the present invention, numerous specific details are provided in the following specific embodiments. It should be understood by those skilled in the art that the present invention can be implemented without certain specific details. In other examples, methods, means, equipment and steps well known to those skilled in the art are not described in detail in order to highlight the subject matter of the present invention.

[0058] Unless otherwise stated, the units used in this specification are all international standard units, and the numerical values ​​and numerical ranges appearing in the present invention should be understood to include the inevitable systematic errors in industrial production.

[0059] In this specification, the word "may" means both performing a certain process and not performing a certain process.

[0060] In this specification, the references to "some specific / preferred embodiments", "other specific / preferred embodiments", "embodiments", etc., mean that the specific elements (e.g., features, structures, properties and / or characteristics) described in connection with the embodiments are included in at least one embodiment described herein, and may or may not exist in other embodiments. In addition, it should be understood that the elements may be combined in various embodiments in any suitable manner.

[0061] In this specification, the numerical range expressed using "a numerical value A to a numerical value B" means a range including the endpoints numerical values ​​A and B.

[0062] In the present specification, a numerical range expressed using "above" or "below" means a numerical range including the number.

[0063] In this specification, the use of "optional" or "optional" indicates that certain substances, components, execution steps, application conditions and other factors are used or not used.

[0064] In this manual, the unit names used are all international standard unit names.

[0065] In this specification, "parts" are parts by weight.

[0066] Unless otherwise defined, other 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.

[0067] <Composition containing compound fruit and vegetable enzyme juice>

[0068] In some aspects of the present invention, a composition comprising a composite fruit and vegetable enzyme juice is provided, and the raw materials for preparing the composition comprising the composite fruit and vegetable enzyme juice include, by weight:

[0069] 39-46% by weight of composite fruit and vegetable enzyme juice;

[0070] 0.35-0.5 wt% postbiotics;

[0071] 10-18% by weight of prebiotics;

[0072] As well as, plant extracts and L-carnitine.

[0073] The composition comprising the composite fruit and vegetable enzyme juice provided by the present invention uses the composite fruit and vegetable enzyme juice, postbiotics, prebiotics and other ingredients in combination, which can effectively manage weight, lose weight, control body fat, and effectively moisturize the intestines and promote bowel movements. There will be no obvious gastrointestinal discomfort reaction, and the normal eating of the consumer will not be affected.

[0074] (Compound fruit and vegetable enzyme juice)

[0075] In some specific embodiments, the raw materials for making the composite fruit and vegetable enzyme juice include: red date puree, mulberry puree, red wolfberry puree, red raspberry puree, purple carrot concentrated juice, red date concentrated juice, purple cabbage juice, birch water, blueberry puree, cranberry puree, blue indigo fruit puree, black currant puree, concentrated sweet corn juice, sea buckthorn juice, polygonatum concentrate, corn silk concentrate, fungus concentrate, hazel mushroom concentrate, Hericium erinaceus concentrate, pine mushroom concentrate, concentrated shiitake mushroom juice, concentrated celery juice and fermentation bacteria.

[0076] The raw materials of the composite fruit and vegetable enzyme juice provided in the present invention are more than 50% of the fermentation raw materials selected from the characteristic agricultural and sideline products of Northeast China, which are composite fruits, crops, and mushrooms. Under the nurturing of the black soil for thousands of years, they have rich nutritional value. The composite fruit and vegetable enzyme juice obtained by fermentation of the above raw materials and the combination of postbiotics, prebiotics and plant extracts can play a significant role in weight management and good promoting excretion (moisturizing the intestines and laxative) effect.

[0077] In some specific embodiments, the raw materials for making the composite fruit and vegetable enzyme juice include, by weight: 10-20% by weight of red date puree, 10-30% by weight of mulberry puree, 0.5-2% by weight of red wolfberry puree, 0.4-2% by weight of red raspberry puree, 1-4% by weight of purple carrot concentrated juice, 10-30% by weight of red date concentrated juice, 2-10% by weight of purple cabbage juice, 20-40% by weight of birch water, 0.2-0.8% by weight of blueberry puree, 0.1-0.7% by weight of cranberry puree, 0.2-0.8% by weight of blue indigo fruit puree, 0.1- 0.7 wt% blackcurrant puree, 0.2-0.8 wt% concentrated sweet corn juice, 0.05-0.2 wt% sea buckthorn juice, 0.1-0.3 wt% polygonatum concentrate, 0.1-0.3 wt% corn silk concentrate, 0.1-0.3 wt% auricularia auricula concentrate, 0.1-0.3 wt% hazel mushroom concentrate, 0.1-0.3 wt% hericium erinaceus concentrate, 0.1-0.3 wt% matsutake concentrate, 0.05-0.2 wt% concentrated shiitake mushroom juice, 0.1-0.7 wt% concentrated celery juice and 0.01-0.03 wt% fermentation bacteria.

[0078] In some preferred embodiments, the raw materials for making the composite fruit and vegetable enzyme juice include, by weight: 15% by weight of red date puree, 20% by weight of mulberry puree, 1% by weight of red wolfberry puree, 1% by weight of red raspberry puree, 2% by weight of purple carrot concentrated juice, 20% by weight of red date concentrated juice, 5% by weight of purple cabbage juice, 31.88% by weight of birch water, 0.5% by weight of blueberry puree, 0.4% by weight of cranberry puree, 0.5% by weight of blueberry puree, 0.6% by weight of blueberry puree, 0.7% by weight of blueberry puree, 0.8% by weight of blueberry puree, 0.9% by weight of blueberry puree, 0.9% by weight of blueberry puree, 0.8 ... Indigo fruit puree, 0.4 wt% black currant puree, 0.5 wt% concentrated sweet corn juice, 0.1 wt% sea buckthorn juice, 0.2 wt% polygonatum concentrate, 0.2 wt% corn silk concentrate, 0.2 wt% wood ear concentrate, 0.2 wt% hazel mushroom concentrate, 0.2 wt% hericium erinaceus concentrate, 0.2 wt% matsutake concentrate, 0.1 wt% concentrated shiitake mushroom juice, 0.4 wt% concentrated celery juice and 0.02 wt% fermentation bacteria.

[0079] In some preferred embodiments, the raw materials for making the composition comprising compound fruit and vegetable enzyme juice include, by weight: 39-46 weight% compound fruit and vegetable enzyme juice; for example, 39 weight% compound fruit and vegetable enzyme juice, 40 weight% compound fruit and vegetable enzyme juice, 41 weight% compound fruit and vegetable enzyme juice, 42 weight% compound fruit and vegetable enzyme juice, 43 weight% compound fruit and vegetable enzyme juice, 44 weight% compound fruit and vegetable enzyme juice, 44.94 weight% compound fruit and vegetable enzyme juice, 45 weight% compound fruit and vegetable enzyme juice, or 46 weight% compound fruit and vegetable enzyme juice.

[0080] The above ratio of the raw materials of the composite fruit and vegetable enzyme juice and the ratio in the composition containing the composite fruit and vegetable enzyme juice, while further balancing nutrition, also further enhances the weight management effect and intestinal moistening and laxative effect of the composition containing the composite fruit and vegetable enzyme juice. There will be no obvious gastrointestinal discomfort reaction, and it will not affect the normal eating of the consumer.

[0081] In some specific embodiments, the fermentation bacteria include at least one of Lactococcus lactis subsp. lactis, Lactobacillus plantarum, and Lactobacillus acidophilus.

[0082] In some preferred embodiments, the fermentation bacteria include Lactococcus lactis subsp. lactis, Lactobacillus plantarum and Lactobacillus acidophilus, which are also referred to as triple-bacteria fermentation bacteria in the present invention.

[0083] The combination of Lactococcus lactis, Lactobacillus plantarum and Lactobacillus acidophilus not only matches the raw materials of the composite fruit and vegetable enzyme juice, but also adapts to the nutritional components and pH conditions of the raw materials. Moreover, the raw materials of the composite fruit and vegetable enzyme juice are fermented by the above-mentioned fermentation bacteria combination, which improves its efficacy, such as the weight management effect and laxative effect of the composite body containing the composite fruit and vegetable enzyme juice. Its flavor and storage quality can also be improved. Furthermore, when used in the composition in combination with pectin, which will be described in detail later, the stability of the composition is further improved.

[0084] In some more specific embodiments, based on the weight of the fermenting bacteria, the fermenting bacteria include 40-60% by weight of Lactococcus lactis subsp. lactis, 15-35% by weight of Lactobacillus plantarum, and 15-35% by weight of Lactobacillus acidophilus.

[0085] In some more specific embodiments, based on the weight of the fermenting bacteria, the fermenting bacteria comprises 50% by mass of Lactococcus lactis subsp. lactis, 25% by mass of Lactobacillus plantarum, and 25% by mass of Lactobacillus acidophilus.

[0086] The above-mentioned ratio of fermentation bacteria further enhances the effect of the combination of the aforementioned Lactococcus lactis subsp. lactis, Lactobacillus plantarum and Lactobacillus acidophilus.

[0087] In this specification, "puree" generally refers to a juice-containing, unfermented pulp product obtained by pulping fruits / vegetables or edible parts of fruits / vegetables.

[0088] In this specification, "concentrated juice" or "concentrated liquid" refers to a concentrated juice product made by squeezing fruits / vegetables into original juice and then evaporating a portion of the water through a low-temperature vacuum concentration method.

[0089] In this specification, "original juice" refers to 100% natural juice, usually juice directly squeezed from fruits / vegetables without any processing, retaining the fresh flavor and nutrients of the fruit.

[0090] (Postbiotics)

[0091] In this specification, "postbiotics" is a general term for the probiotic metabolites after probiotics are processed, including bacteria and metabolites.

[0092] In some embodiments, the postbiotic includes Bifidobacterium animalis.

[0093] In some preferred embodiments, the animal Bifidobacterium includes Bifidobacterium animalis subsp. lactis CECT8145.

[0094] In the present invention, active probiotics for weight management and laxatives are not resistant to high temperatures and are easily inactivated. High-temperature resistant postbiotics are used in the formula to design a "probiotic" formula suitable for high-temperature processing of liquid beverages and having effective ingredients. Specifically, animal Bifidobacterium lactis subspecies CECT 8145 added in the form of postbiotics also has obvious weight management and laxative effects after high-intensity heating.

[0095] In addition, the combination of animal bifidobacterium, especially animal bifidobacterium lactis subspecies CECT 8145, with compound fruit and vegetable enzyme juice, prebiotics and other ingredients, further enhances the effects of weight management, weight loss, body fat control, and bowel movement. There will be no obvious gastrointestinal discomfort and it will not affect the normal eating of the consumer.

[0096] (Prebiotics)

[0097] In some embodiments, the prebiotics include oligoxylose and oligogalactose. The combination of prebiotics including oligoxylose and oligogalactose with ingredients such as compound fruit and vegetable enzyme juice and postbiotics improves the effects of weight management, weight loss, body fat control, and bowel laxative. There will be no obvious gastrointestinal discomfort reaction, and it will not affect the normal eating of the consumer.

[0098] In some specific embodiments, the raw materials used to make the composition comprising the complex fruit and vegetable enzyme juice include, by weight: 1.4-1.9 wt % xylooligosaccharides; and 9-16 wt % galacto-oligosaccharides.

[0099] In some preferred embodiments, the raw materials used to make the composition comprising the composite fruit and vegetable enzyme juice include, by weight: 1.5-1.8 wt % xylooligosaccharides; and 10-15 wt % galacto-oligosaccharides.

[0100] Xylooligosaccharides and galacto-oligosaccharides further enhance the effects of weight management, weight loss, body fat control, and bowel movement within the above dosage range. Too low a dosage will not achieve the desired effect, while too high a dosage will cause symptoms of physical discomfort, such as a severe increase in bowel movements and gastrointestinal discomfort.

[0101] (Plant Extract)

[0102] In some embodiments, the plant extracts include extracts of white kidney bean, Agaricus bisporus, and citrus fruits (including at least one of red orange, grapefruit, orange, and guarana).

[0103] White kidney bean extract contains highly active units of α-amylase inhibitors that can hinder the metabolic activity of starch and its conversion into glucose, reducing heat formation and absorption. In the acidic environment of gastric juice, the polysaccharides in Agaricus bisporus extract are protonated and carry a positive charge. They combine with negatively charged fats and fatty acids through electrostatic effects to form polysaccharide polymers, which wrap the oil and hinder its metabolism. Citrus fruit extract refers to extracts from 100% citrus fruits, including at least one of red orange, grapefruit, orange, and guarana, and contains more than 60% polyphenols. Clinical experiments have confirmed that it has a significant effect on promoting fat burning, reducing weight, and reducing body fat.

[0104] In some embodiments, the Agaricus bisporus extract includes Agaricus bisporus concentrated powder. Agaricus bisporus concentrated powder is a powdered product extracted and processed from Agaricus bisporus, which has multiple potential health benefits.

[0105] In some embodiments, the extract of citrus fruit includes a composite citrus fruit powder.

[0106] In the present invention, the composite citrus fruit powder refers to citrus fruits, including at least one extract of red orange, grapefruit, orange, and guarana.

[0107] In some preferred embodiments, the raw materials for making the composition comprising the compound fruit and vegetable enzyme juice include, by weight, 0.005-0.02% by weight of compound citrus fruit powder, 0.2-0.5% by weight of white kidney bean extract powder, and 0.05-0.2% by weight of Agaricus bisporus concentrated powder.

[0108] In some more preferred embodiments, the raw materials for making the composition comprising the compound fruit and vegetable enzyme juice include, by weight: 0.01 mass % compound citrus fruit powder, 0.375 mass % white kidney bean extract powder, and 0.125 mass % Agaricus bisporus concentrated powder.

[0109] (Pectin)

[0110] In some embodiments, the raw materials for making the composition comprising the composite fruit and vegetable enzyme juice further include, by weight: 0.4-0.6 wt % pectin, preferably 0.5-0.6 wt % pectin, for example 0.5 wt %, 0.6 wt % pectin.

[0111] Adding pectin, especially 0.4-0.6 wt % pectin, to the composition comprising the composite fruit and vegetable enzyme juice makes the composition have good stability and the composition is not too viscous. Too low a pectin content leads to poor stability, while too high a pectin content leads to viscous composition, affecting flavor and taste.

[0112] (Other raw materials)

[0113] In some embodiments, the raw materials for making the composition comprising the composite fruit and vegetable enzyme juice further include: at least one of water, anhydrous citric acid powder, white grape juice and concentrated apple juice.

[0114] In some embodiments, the raw materials for making the composition comprising the composite fruit and vegetable enzyme juice include 0.02-0.08 mass % of anhydrous citric acid powder by weight, preferably, 0.05 mass % of anhydrous citric acid powder.

[0115] In some embodiments, the raw materials for making the composition comprising the composite fruit and vegetable enzyme juice include 1-3% by weight of white grape juice, preferably 2% by weight of white grape juice.

[0116] In some embodiments, the raw materials used to make the composition comprising the composite fruit and vegetable enzyme juice include, by weight, 0.2-0.8% by weight of concentrated apple juice, preferably, 0.5% by weight of concentrated apple juice.

[0117] In some embodiments, the raw materials used to make the composition comprising the composite fruit and vegetable enzyme juice include 38-45% by weight of water, such as purified water.

[0118] In some preferred embodiments, the raw materials of the composition comprising the composite fruit and vegetable enzyme juice, i.e., the ingredients of the fat-reducing enzyme drink product include:

[0119] Compound fruit and vegetable enzyme juice, purified water, galacto-oligosaccharide, white grape juice, xylo-oligosaccharide, concentrated apple juice, animal bifidobacterium, white kidney bean extract, pectin, L-carnitine, Agaricus bisporus concentrated powder, anhydrous citric acid, compound citrus fruit powder.

[0120] Specifically, the raw materials for making the composition containing the composite fruit and vegetable enzyme juice include, by weight:

[0121] 38-45 mass% purified water, 0.4-0.6 mass% pectin, 0.38-0.47 mass% animal bifidobacterium, 0.01 mass% composite citrus fruit powder, 0.375 mass% white kidney bean extract powder, 0.125 mass% Agaricus bisporus concentrated powder, 0.15 mass% L-carnitine, 1.4-1.9 mass% xylo-oligosaccharides, 0.05 mass% anhydrous citric acid powder, 39-46 mass% of the above-mentioned composite fruit and vegetable enzyme juice, 9-16 mass% galacto-oligosaccharides, 2 mass% white grape juice, 0.5 mass% concentrated apple juice.

[0122] Among them, animal Bifidobacterium is "animal Bifidobacterium lactis subspecies CECT 8145".

[0123] Among them, the ingredients of the compound fruit and vegetable enzyme juice include: red date puree, mulberry puree, red wolfberry puree, red raspberry puree, purple carrot concentrate, red date concentrate, purple cabbage juice, birch water, blueberry puree, cranberry puree, blue indigo fruit puree, black currant puree, concentrated sweet corn juice, sea buckthorn juice, polygonatum concentrate, corn silk concentrate, fungus concentrate, hazel mushroom concentrate, Hericium erinaceus concentrate, Matsutake concentrate, concentrated shiitake mushroom juice, concentrated celery juice, and triple bacteria fermentation bacteria.

[0124] Specifically, the raw materials for making the composite fruit and vegetable enzyme juice include:

[0125] 15% by mass of red dates puree, 20% by mass of mulberry puree, 1% by mass of red wolfberry puree, 1% by mass of red raspberry puree, 2% by mass of purple carrot concentrated juice, 20% by mass of red dates concentrated juice, 5% by mass of purple cabbage juice, 31.88% by mass of birch water, 0.5% by mass of blueberry puree, 0.4% by mass of cranberry puree, 0.5% by mass of blue indigo fruit puree, 0.4% by mass of black currant puree, 0.5% by mass of concentrated sweet corn juice, 0.1% by mass of sea buckthorn juice, 0.2% by mass of polygonatum odoratum concentrate, 0.2% by mass of corn silk concentrate, 0.2% by mass of wood ear concentrate, 0.2% by mass of hazel mushroom concentrate, 0.2% by mass of Hericium erinaceus concentrate, 0.2% by mass of Matsutake concentrate, 0.1% by mass of concentrated shiitake mushroom juice, 0.4% by mass of concentrated celery juice, and 0.02% by mass of triple bacteria fermentation bacteria.

[0126] The triple-bacteria fermentation bacteria formula is (based on the weight of the triple-bacteria fermentation bacteria): 50% by mass of Lactococcus lactis subsp. lactis, 25% by mass of Lactobacillus plantarum, and 25% by mass of Lactobacillus acidophilus.

[0127] In some more preferred embodiments, the raw materials of the composition comprising the composite fruit and vegetable enzyme juice, i.e., the ingredients of the fat-reducing enzyme drink product include:

[0128] Compound fruit and vegetable enzyme juice, purified water, galacto-oligosaccharide, white grape juice, xylo-oligosaccharide, concentrated apple juice, animal bifidobacterium, white kidney bean extract, pectin, L-carnitine, Agaricus bisporus concentrated powder, anhydrous citric acid, compound citrus fruit powder.

[0129] Specifically, the raw materials for making the composition containing the composite fruit and vegetable enzyme juice include, by weight:

[0130] 39-44 mass% purified water, 0.6 mass% pectin, 0.40-0.45 mass% animal Bifidobacterium, 0.01 mass% compound citrus fruit powder, 0.375 mass% white kidney bean extract powder, 0.125 mass% Agaricus bisporus concentrated powder, 0.15 mass% L-carnitine, 1.5-1.8 mass% xylo-oligosaccharides, 0.05 mass% anhydrous citric acid powder, 39-45 mass% compound fruit and vegetable enzyme juice, 10-15 mass% galacto-oligosaccharides, 2 mass% white grape juice, 0.5 mass% concentrated apple juice.

[0131] Among them, animal Bifidobacterium is "animal Bifidobacterium lactis subspecies CECT 8145".

[0132] Among them, the ingredients of the compound fruit and vegetable enzyme juice include: red date puree, mulberry puree, red wolfberry puree, red raspberry puree, purple carrot concentrate, red date concentrate, purple cabbage juice, birch water, blueberry puree, cranberry puree, blue indigo fruit puree, black currant puree, concentrated sweet corn juice, sea buckthorn juice, polygonatum concentrate, corn silk concentrate, fungus concentrate, hazel mushroom concentrate, Hericium erinaceus concentrate, Matsutake concentrate, concentrated shiitake mushroom juice, concentrated celery juice, and triple bacteria fermentation bacteria.

[0133] Specifically, the raw materials for making the composite fruit and vegetable enzyme juice include:

[0134] 15% by mass of red dates puree, 20% by mass of mulberry puree, 1% by mass of red wolfberry puree, 1% by mass of red raspberry puree, 2% by mass of purple carrot concentrated juice, 20% by mass of red dates concentrated juice, 5% by mass of purple cabbage juice, 31.88% by mass of birch water, 0.5% by mass of blueberry puree, 0.4% by mass of cranberry puree, 0.5% by mass of blue indigo fruit puree, 0.4% by mass of black currant puree, 0.5% by mass of concentrated sweet corn juice, 0.1% by mass of sea buckthorn juice, 0.2% by mass of polygonatum odoratum concentrate, 0.2% by mass of corn silk concentrate, 0.2% by mass of wood ear concentrate, 0.2% by mass of hazel mushroom concentrate, 0.2% by mass of Hericium erinaceus concentrate, 0.2% by mass of Matsutake concentrate, 0.1% by mass of concentrated shiitake mushroom juice, 0.4% by mass of concentrated celery juice, and 0.02% by mass of triple bacteria fermentation bacteria.

[0135] The triple-bacteria fermentation bacteria formula is (based on the weight of the triple-bacteria fermentation bacteria): 50% by mass of Lactococcus lactis subsp. lactis, 25% by mass of Lactobacillus plantarum, and 25% by mass of Lactobacillus acidophilus.

[0136] The fat-reducing enzyme drink product prepared according to the above preferred scheme has been proven to have obvious weight-loss effect and good excretion-promoting effect, as well as good product flavor and good product stability.

[0137] <Method for preparing a composition comprising a composite fruit and vegetable enzyme juice>

[0138] In some aspects of the present invention, a method for preparing the aforementioned composition comprising the composite fruit and vegetable enzyme juice is also provided, comprising:

[0139] Fermentation steps: mixing the raw materials of the compound fruit and vegetable enzyme juice and fermenting them;

[0140] Compounding and homogenizing step: compounding the composite fruit and vegetable enzyme juice obtained in the fermentation step with other raw materials of the composition containing the composite fruit and vegetable enzyme juice, and homogenizing;

[0141] Sterilization step: the solution obtained in the compounding and homogenizing steps is treated at 90±5° C. for at least 25 minutes.

[0142] In some embodiments, in the sterilization step, the treatment is carried out at 90±5° C. for at least 30 minutes.

[0143] In some preferred embodiments, in the sterilization step, the treatment is carried out at 90° C. for 30 minutes. 90° C. pasteurization for 30 minutes ensures that the product has qualified microbiological indicators and has no obvious unpleasant flavors such as cooking smell and burnt smell.

[0144] In some specific embodiments, in the fermentation step, the raw materials of the composite fruit and vegetable enzyme juice are weighed: red date puree, mulberry puree, red wolfberry puree, red raspberry puree, purple carrot concentrated juice, red date concentrated juice, purple cabbage juice, birch water, blueberry puree, cranberry puree, blue indigo fruit puree, black currant puree, concentrated sweet corn juice, sea buckthorn juice, polygonatum concentrate, corn silk concentrated juice, fungus concentrate, hazel mushroom concentrate, Hericium erinaceus concentrate, pine mushroom concentrate, concentrated shiitake mushroom juice, concentrated celery juice, mixed and stirred, sterilized at 135°C UHT for 5s; after cooling to 32°C, inoculated with 0.02 parts of fermentation bacteria (e.g., triple bacteria fermentation bacteria), and cultured at 32°C for 48 hours.

[0145] After the fermentation is completed, the enzyme juice is filtered through an 80-mesh sieve, the filtrate is sterilized at 110°C for 15s, and then canned under a sterile environment to obtain a composite fruit and vegetable enzyme juice.

[0146] In some specific embodiments, the steps of compounding and homogenizing include:

[0147] (1) Weigh purified water and heat it to 70°C. Weigh pectin and add it to the purified water at 70°C, and stir until it is fully dissolved to obtain a pectin solution.

[0148] (2) Weigh animal Bifidobacterium, composite citrus fruit powder, white kidney bean extract powder, Agaricus bisporus concentrated powder, L-carnitine, xylo-oligosaccharide, and anhydrous citric acid powder and add them to the above pectin solution, stir until fully dispersed, and obtain a mixed solution.

[0149] (3) Weigh the composite fruit and vegetable enzyme juice, oligosaccharide, white grape juice, and concentrated apple juice obtained in the fermentation step and add them to the mixed solution obtained in step (2), stir at 60 rpm for 30 minutes, and then homogenize at 200 bar. After homogenization, the solution is filtered through a double filter with an 80-mesh bag to obtain a filtrate.

[0150] In some specific embodiments, in the sterilization step, the filtrate is pasteurized and canned after being sterilized at a temperature of 90° C. for at least 30 minutes, thereby obtaining a composition comprising compound fruit and vegetable enzyme juice.

[0151] Example

[0152] The embodiments of the present invention will be described in detail below in conjunction with the examples, but it will be appreciated by those skilled in the art that the following examples are only used to illustrate the present invention and should not be considered as limiting the scope of the present invention. If no specific conditions are specified in the examples, the conditions are carried out according to normal conditions or the conditions recommended by the manufacturer. If the manufacturer is not specified for the reagents or instruments used, they are all conventional products that can be obtained commercially.

[0153] The sources of the raw materials used in the following examples and comparative examples are:

[0154] The animal bifidobacterium used in the following examples and comparative examples is Bifidobacterium lactis subspecies CECT 8145, which is purchased from: Biopolis, SL batch number: 24BILOT0045

[0155] Compound fruit and vegetable enzyme juice:

[0156] Red date pulp: purchased from Hebei Canghuayuan Biological Food Co., Ltd., batch number: 20231015

[0157] Mulberry puree: purchased from Hebei Canghuayuan Biological Food Co., Ltd., batch number: 20230610

[0158] Red wolfberry puree: purchased from Heilongjiang Shangzhi Lvye Berry Co., Ltd., batch number: LYHOGNPR2024-001

[0159] Red raspberry puree: purchased from Heilongjiang Shangzhi Lvye Berry Co., Ltd., batch number: LYSMPR2023-009

[0160] Purple carrot juice concentrate: purchased from Jinxiang County Jindeli Co., Ltd., batch number: 240216101

[0161] Red date concentrated juice: purchased from Jinxiang County Jindeli Co., Ltd., batch number: 240127101

[0162] Purple cabbage juice: purchased from Jinxiang County Jindeli Co., Ltd., batch number: 240426101

[0163] Birch water: purchased from Inner Mongolia Senhua Biotechnology Co., Ltd., batch number: 20240405

[0164] Blueberry puree: purchased from Daxinganling Lingebei Cold Zone Biotechnology Co., Ltd., batch number: LGB-LMYJ20240528

[0165] Cranberry puree: purchased from Daxinganling Lingebei Cold Zone Biotechnology Co., Ltd., batch number: LGB-MYMYJ20240520

[0166] Blue Indigo Fruit Puree: Purchased from Daxinganling Lingebei Cold Zone Biotechnology Co., Ltd., batch number: LGB-LDGYJ20240513

[0167] Blackcurrant puree: purchased from Daxinganling Lingebei Cold Zone Biotechnology Co., Ltd., batch number: LGB-HJLYJ20240510

[0168] Concentrated sweet corn juice: purchased from Jinxiang County Jindeli Co., Ltd., batch number: 230901101

[0169] Seabuckthorn juice: purchased from Golmud Kangpu Agricultural Development Co., Ltd., batch number: SJZ 23 18

[0170] Polygonatum odoratum concentrate: purchased from Hanzhong Natural Valley Biotechnology Co., Ltd., batch number: CYZ240623

[0171] Corn silk concentrate: purchased from Hangzhou Zhejiang University Baichuan Biological Food Technology Co., Ltd., batch number: 20240106601

[0172] Fungus concentrate: purchased from Hanzhong Natural Valley Biotechnology Co., Ltd., batch number: CME240622 Hazel mushroom concentrate: purchased from Hanzhong Natural Valley Biotechnology Co., Ltd., batch number: CZM240624

[0173] Hericium erinaceus concentrate: purchased from Hanzhong Natural Valley Biotechnology Co., Ltd., batch number: CHTG240620

[0174] Matsutake concentrate: purchased from Hanzhong Natural Valley Biotechnology Co., Ltd., batch number: CSR240624 Concentrated mushroom juice: purchased from Jinxiang County Jindeli Food Co., Ltd., batch number: 230216101

[0175] Concentrated celery juice: purchased from Jinxiang County Jindeli Food Co., Ltd., batch number: 240325101

[0176] Triple Bacteria Fermentation:

[0177] Lactococcus lactis, Lactobacillus plantarum, and Lactobacillus acidophilus were purchased from Jiangsu Xinshenao Biotechnology Co., Ltd. Jiangyin Branch, with batch numbers of 20240409SS02, 20240327FJ02, and 20240607ZW01.

[0178] Pectin: purchased from Yantai DSM Andre Pectin Co., Ltd., batch number: 11289

[0179] Xylooligosaccharide: purchased from Shandong Longli Biotechnology Co., Ltd., batch number: 95P20240226 Galacto-oligosaccharide: purchased from Great Ocean Ingredients PTY LTD, batch number: GOA4054001 White kidney bean extract: purchased from Sami-Sabinsa Group Limited, batch number: G220575

[0180] Agaricus bisporus concentrate powder: purchased from TRADICHEM Industrial Services SL., batch number: T231212HD

[0181] Compound citrus fruit powder: purchased from FYTEXIA, batch number: XPUR210729

[0182] L-Carnitine: purchased from Kaiyuan Hengtai Nutrition Technology Co., Ltd., batch number: 10100120240157

[0183] Anhydrous citric acid powder: purchased from Shandong Yingxuan Industrial Co., Ltd.

[0184] White grape juice: purchased from Fujian Lvquan Food Co., Ltd., batch number: 20240502

[0185] Concentrated apple juice: purchased from Sanmenxia Yuanfenduo Juice Co., Ltd., batch number: YFB240517P01-1 Example 1 (effect):

[0186] Product formula and process of fat-reducing enzyme drink: Weigh 39 parts of pure water and heat it to 70°C. Weigh 0.6 parts of pectin and add it to 70°C pure water, stir until fully dissolved to obtain a pectin solution. Weigh 0.45 parts of animal bifidobacterium, 0.01 parts of compound citrus fruit powder, 0.375 parts of white kidney bean extract powder, 0.125 parts of Agaricus bisporus concentrated powder, 0.15 parts of L-carnitine, 1.8 parts of oligoxylose, and 0.05 parts of anhydrous citric acid powder and add them to the above pectin solution, stir until fully dispersed, and obtain a mixed solution. Weigh 44.94 parts of the following compound fruit and vegetable enzyme juice, 10 parts of oligosaccharides, 2 parts of white grape juice, and 0.5 parts of concentrated apple juice and add them to the above mixed solution. Stir at 60rpm for 30 minutes and then homogenize at 200bar. After homogenization, the solution is filtered through a double 80-mesh bag. The filtrate is pasteurized and sterilized at 90°C for 30 minutes before being canned. It is used as a sample for human testing and labeling. It is also used as a sample for stability testing and sterilization strength verification testing, labeling and standby.

[0187] The formula and process of the composite fruit and vegetable enzyme juice are as follows: weigh 15 parts of red date puree, 20 parts of mulberry puree, 1 part of red wolfberry puree, 1 part of red raspberry puree, 2 parts of purple carrot concentrated juice, 20 parts of red date concentrated juice, 5 parts of purple cabbage juice, 31.88 parts of birch water, 0.5 parts of blueberry puree, 0.4 parts of cranberry puree, 0.5 parts of blue indigo fruit puree, 0.4 parts of blackcurrant puree, 0.5 parts of concentrated sweet corn juice, 0.1 parts of sea buckthorn juice, 0.2 parts of polygonatum concentrate, 0.2 parts of corn silk concentrate, 0.2 parts of fungus concentrate, 0.2 parts of hazel mushroom concentrate, 0.2 parts of Hericium erinaceus concentrate, 0.2 parts of pine mushroom concentrate, 0.1 parts of concentrated shiitake mushroom juice, 0.4 parts of concentrated celery juice, mix and stir, and sterilize at 135°C ultra-high temperature instantaneous sterilization. After cooling to 32°C, inoculate 0.02 parts of triple-bacteria fermentation bacteria and cultivate at 32°C for 48 hours.

[0188] After the fermentation of the enzyme juice is completed, it is filtered through an 80-mesh sieve, and the filtrate is sterilized at 110°C for 15 seconds and then canned in a sterile environment.

[0189] Human body tasting efficacy verification:

[0190] Tester screening:

[0191] 44 volunteers signed up, and 28 subjects were selected to participate in the test based on factors such as the volunteers' BMI (body mass index), gastrointestinal conditions, and constipation. Figure 1 to Figure 2 As shown, the proportion of female testers is greater than that of male testers (62% for females and 38% for males); 92% of the testers are aged between 20 and 39 years old (19% for 20 to 29 years old, 73% for 30 to 39 years old, and 8% for 40 to 49 years old).

[0192] The 28 subjects were divided into four groups according to their initial weight and gastrointestinal conditions, ensuring that subjects with high BMI and subjects with normal BMI were evenly distributed in each group. After 10 days of testing, invalid subjects and extreme values ​​were eliminated. In the end, the actual number of effective subjects in each of the four groups was 6, totaling 24.

[0193] The product tests were divided into four groups, each arranged as follows:

[0194] Group 1: Drink fat-reducing enzyme drink + do not control diet;

[0195] Group 2: Drink fat-reducing enzyme drink + control diet;

[0196] Group 3: drinking placebo + controlled diet;

[0197] Group 4: drinking placebo + no diet control;

[0198] The test cycle for taking the experimental product is 10 days, of which Day 0 (T0) refers to the day before the test, and Day 1 (T1) refers to the first day of the test. The subjects drink fat-reducing enzyme drinks every day according to the test regulations, weigh themselves every morning after defecation and urination and before breakfast, wear the same clothes (to remove the weight error of clothing), and record their weight and gastrointestinal condition of the previous day. Dietary advice for the control diet group is provided by professional nutritionists.

[0199] Test results:

[0200] Weight loss effect among groups:

[0201] The results of this test were analyzed, and the weight of each group of valid testers was added up to the body mass index of the group. The weight value and significant P value were used as effective basis for judging the fat reduction effect.

[0202] In all groups tested, except for Group 4, all subjects showed a trend of decreasing body weight. Figure 3 It can be seen that the weight of the test subjects in group 1 decreased from the initial 460.2kg to 454.3kg. The weight of the test subjects in group 2 decreased from the initial 454.05kg to 447.7kg. Figure 4 As shown in Figure 2, there was a small increase from the second day to the third day. The weight of the test subjects in Group 3 decreased from the initial 424.88 kg to 421.0 kg. Figure 5 As shown in Figure 2, there was a big increase from the fourth to the sixth day. The weight of the test subjects in Group 4 experienced continuous fluctuations during the 10-day test, slightly decreasing from the initial 384.85 kg to 384.5 kg. Figure 6 shown.

[0203] The total weight index of the first group of test subjects decreased by 5.9kg, the second group of test subjects decreased by 6.4kg, the third group of test subjects decreased by 3.9kg, and the fourth group of test subjects decreased by 0.35kg. In terms of weight management: Group 2> Group 1> Group 3> Group 4.

[0204] It can be seen that after 10 days of testing, drinking fat-reducing enzyme drink products can reduce the weight of the test subjects regardless of whether they control their diet or not, and drinking fat-reducing enzyme drink products has a better effect on weight management than simply controlling their diet. On the basis of drinking fat-reducing enzyme drink products, if you control your diet, you can achieve more effective weight management effects. At the same time, it can be seen that simply controlling your diet will lead to repeated weight changes, while not drinking fat-reducing enzyme drink products and not controlling your diet will lead to drastic repeated weight changes.

[0205] The significant P value of weight loss effect in each group:

[0206] In order to verify the difference in weight change of the subjects after 2, 5 and 10 days of tasting, the P value of the body mass index of each group was calculated statistically. The body mass index of the three time points of the test day 2, day 5 and day 10 was selected to calculate the P value of each group (P<0.05 was considered to be a statistically significant difference). As shown in Table 1 below:

[0207] Table 1 Significant P values ​​of weight loss effects in each group

[0208]

[0209] Note: The underline indicates that the P value has a significant difference. P<0.05 is considered to be a statistically significant difference. The smaller the P value, the greater the difference.

[0210] From Table 1, we can see that: the subjects in Group 1 showed significant difference in weight management compared with T0 on the fifth day after taking the fat-reducing enzyme drink product; the subjects in Group 2 showed significant difference compared with T0 on the second day, and the significance became greater as the time of drinking the fat-reducing enzyme drink product increased, indicating that the effect was getting better and better; the subjects in Group 3 showed significant weight reduction only after 10 days of testing; and for the subjects in Group 4, there was no obvious change in weight after 10 days of testing.

[0211] Therefore, it can be concluded that the weight management effect of diet control alone requires 10 days to show significant improvement, while if the fat-reducing enzyme drink product in Example 1 is taken during the diet control period, it only takes 2 days, and drinking the fat-reducing enzyme drink product in Example 1 without diet control will show significant improvement in weight on the fifth day.

[0212] Effect of promoting ovulation:

[0213] At the beginning of the test, a total of 7 subjects reported constipation. After 10 days of trial eating, the constipation of 6 of them was improved (3 people were significantly improved, accounting for 14.29%, 3 people were slightly improved, accounting for 14.29%, and 1 person was not improved, accounting for 4.76%). Figure 7 In addition, 52.38% of the testers said that although they did not have constipation problems, their bowel movements increased during the test period, and another 14.29% of the testers said that they did not have constipation problems and their bowel movements did not increase during the test period. From this, it can be seen that after 10 days of testing, a total of 80.96% of the testers improved their constipation problems or increased their bowel movements.

[0214] Stability test principle:

[0215] Due to the effect of centrifugal acceleration, unstable samples will precipitate, suspend or solidify. LUMiSizer611 uses near-infrared light as the light source to illuminate the entire spatial range of the sample in parallel, and detects the transmittance through the optical sensor CCD to obtain the spatial and temporal extinction spectrum.

[0216] Stability test instrument and test method:

[0217] Test instrument: LUMiSizer 611

[0218] Test method: Centrifugal speed: 4000rpm; Test temperature: 25℃; Test time: 2 hours Stability test results:

[0219] Depend on Figure 8 It can be seen that with the effect of centrifugal acceleration, the dispersed particles in the 0.6% pectin concentration sample solution system gradually gathered to the bottom, resulting in higher and higher light transmittance of the liquid at the top and middle of the sample, and a very small amount of precipitation appeared at the bottom of the sample.

[0220] Depend on Fig. 9 It can be seen that after centrifugation at 4000 rpm for 2 hours, no obvious precipitation appeared at the bottom of the sample with a pectin concentration of 0.6%.

[0221] Microbiological test results:

[0222] Table 2 Microbiological test results

[0223]

[0224] Microbiological test result judgment: qualified

[0225] Embodiment 2 (effect):

[0226] Product formula and process of fat-reducing enzyme drink: Weigh 39.26 parts of pure water and heat it to 70°C. Weigh 0.6 parts of pectin and add it to 70°C pure water, stir until fully dissolved to obtain a pectin solution. Weigh 0.43 parts of animal Bifidobacterium, 0.01 parts of compound citrus fruit powder, 0.375 parts of white kidney bean extract powder, 0.125 parts of Agaricus bisporus concentrated powder, 0.15 parts of L-carnitine, 1.5 parts of oligoxylose, and 0.05 parts of anhydrous citric acid powder and add them to the above pectin solution, stir until fully dispersed, and obtain a mixed solution. Weigh 40 parts of the following compound fruit and vegetable enzyme juice, 15 parts of oligosaccharides, 2 parts of white grape juice, and 0.5 parts of concentrated apple juice and add them to the above mixed solution. Stir at 60rpm for 30 minutes and then homogenize at 200bar. After homogenization, the solution is filtered through a double 80-mesh bag. The filtrate is pasteurized and sterilized at 90°C for 30 minutes before being canned. It is used as a sample for human testing and is labeled for later use.

[0227] The formula and process of the composite fruit and vegetable enzyme juice are as follows: weigh 15 parts of red date puree, 20 parts of mulberry puree, 1 part of red wolfberry puree, 1 part of red raspberry puree, 2 parts of purple carrot concentrated juice, 20 parts of red date concentrated juice, 5 parts of purple cabbage juice, 31.88 parts of birch water, 0.5 parts of blueberry puree, 0.4 parts of cranberry puree, 0.5 parts of blue indigo fruit puree, 0.4 parts of blackcurrant puree, 0.5 parts of concentrated sweet corn juice, 0.1 parts of sea buckthorn juice, 0.2 parts of polygonatum concentrate, 0.2 parts of corn silk concentrate, 0.2 parts of fungus concentrate, 0.2 parts of hazel mushroom concentrate, 0.2 parts of Hericium erinaceus concentrate, 0.2 parts of pine mushroom concentrate, 0.1 parts of concentrated shiitake mushroom juice, 0.4 parts of concentrated celery juice, mix and stir, and heat at 135°C. UHT sterilization for 5 seconds; after cooling to 32°C, inoculate 0.02 parts of triple bacteria fermentation bacteria and cultivate at 32°C for 48 hours.

[0228] After the fermentation of the enzyme juice is completed, it is filtered through an 80-mesh screen, and the filtrate is sterilized at 110°C for 15s and then canned in a sterile environment.

[0229] Human body tasting efficacy verification:

[0230] Tester screening:

[0231] Based on the volunteers' BMI (body mass index), gastrointestinal condition, constipation and other factors, 14 subjects were selected from 32 volunteers to participate in the test. After 10 days of testing, invalid subjects and end values ​​were eliminated. In the end, the actual number of effective subjects in Group 1 was 6, and the actual number of effective subjects in Group 2 was 7.

[0232] The product tests were divided into two groups, each arranged as follows:

[0233] Group 1: Drink fat-reducing enzyme drink + do not control diet;

[0234] Group 2: Drink fat-reducing enzyme drink + control diet;

[0235] The test period for taking the experimental product is 10 days, of which Day 0 (T0) refers to the day before the start of the test, and Day 1 (T1) refers to the first day of the test. The subjects drink the fat-reducing enzyme drink every day according to the test regulations, weigh themselves every morning after defecation and urination and before breakfast, wear the same clothes (to eliminate clothing weight errors), and record their weight and yesterday's gastrointestinal condition.

[0236] Test results:

[0237] Weight loss effect among groups:

[0238] The results of this test were analyzed, and the weight of each group of valid testers was added up to the body mass index of the group. The weight value and significant P value were used as effective basis for judging the fat reduction effect.

[0239] Depend on Fig.10 and Fig.11 It can be seen that the weight of the subjects in both groups showed a trend of reduction. The weight of the subjects in Group 1 decreased from the initial 402.45kg to 397.87kg. The weight of the subjects in Group 2 decreased from the initial 496.82kg to 491.2kg.

[0240] The total weight index of the subjects in group 1 decreased by 4.58kg, and the total weight index of the subjects in group 2 decreased by 5.62kg.

[0241] It can be seen that after 10 days of testing, drinking the fat-reducing enzyme drink product in Example 2 with or without controlling diet can achieve the effect of reducing the weight of the test subjects.

[0242] The significant P value of weight loss effect in each group:

[0243] In order to verify the difference in weight change of the subjects after 2, 5 and 10 days of tasting, the P value of the body mass index of each group was calculated statistically. The body mass index of the three time points of the test day 2, day 5 and day 10 was selected to calculate the P value of each group (P<0.05 was considered to be a statistically significant difference). As shown in Table 3 below:

[0244] Table 3 Significant P values ​​of weight loss effects in each group

[0245]

[0246] Note: The underline indicates that the P value has a significant difference. P<0.05 is considered to be a statistically significant difference. The smaller the P value, the greater the difference.

[0247] From Table 3, it can be seen that the weight management of the test subjects in Group 1 and Group 2 on the fifth day after drinking the fat-reducing enzyme drink product in Example 2 was significantly different from that at T0. Therefore, it can be concluded that with or without controlling the diet, drinking the fat-reducing enzyme drink product in Example 2 can achieve significant improvement in weight in 5 days.

[0248] Embodiment 3 (effect):

[0249] Product formula and process of fat-reducing enzyme drink: Weigh 43.99 parts of pure water and heat it to 70°C. Weigh 0.6 parts of pectin and add it to 70°C pure water, stir until fully dissolved to obtain a pectin solution. Weigh 0.40 parts of animal bifidobacterium, 0.01 parts of compound citrus fruit powder, 0.375 parts of white kidney bean extract powder, 0.125 parts of Agaricus bisporus concentrated powder, 0.15 parts of L-carnitine, 1.8 parts of oligoxylose, and 0.05 parts of anhydrous citric acid powder and add them to the above pectin solution, stir until fully dispersed, and obtain a mixed solution. Weigh 40 parts of the following compound fruit and vegetable enzyme juice, 10 parts of oligosaccharides, 2 parts of white grape juice, and 0.5 parts of concentrated apple juice and add them to the above mixed solution. Stir at 60rpm for 30 minutes and then homogenize at 200bar. After homogenization, the solution is filtered through a double 80-mesh bag. The filtrate is pasteurized and sterilized at 90°C for 30 minutes before being canned. It is used as a sample for human testing and is labeled for later use.

[0250] The formula and process of the composite fruit and vegetable enzyme juice are as follows: weigh 15 parts of red date puree, 20 parts of mulberry puree, 1 part of red wolfberry puree, 1 part of red raspberry puree, 2 parts of purple carrot concentrated juice, 20 parts of red date concentrated juice, 5 parts of purple cabbage juice, 31.88 parts of birch water, 0.5 parts of blueberry puree, 0.4 parts of cranberry puree, 0.5 parts of blue indigo fruit puree, 0.4 parts of blackcurrant puree, 0.5 parts of concentrated sweet corn juice, 0.1 parts of sea buckthorn juice, 0.2 parts of polygonatum concentrate, 0.2 parts of corn silk concentrate, 0.2 parts of fungus concentrate, 0.2 parts of hazel mushroom concentrate, 0.2 parts of Hericium erinaceus concentrate, 0.2 parts of pine mushroom concentrate, 0.1 parts of concentrated shiitake mushroom juice, 0.4 parts of concentrated celery juice, mix and stir, and heat at 135°C. UHT sterilization for 5 seconds; after cooling to 32°C, inoculate 0.02 parts of triple bacteria fermentation bacteria and cultivate at 32°C for 48 hours.

[0251] After the fermentation of the enzyme juice is completed, it is filtered through an 80-mesh screen, and the filtrate is sterilized at 110°C for 15s and then canned in a sterile environment.

[0252] Human body tasting efficacy verification:

[0253] Tester screening:

[0254] Based on the volunteers' BMI (body mass index), gastrointestinal condition, constipation and other factors, 14 subjects were selected from 29 volunteers to participate in the test. After 10 days of testing, invalid subjects and end values ​​were eliminated. In the end, the actual number of effective subjects in Group 1 was 7, and the actual number of effective subjects in Group 2 was 7.

[0255] The product tests were divided into two groups, each arranged as follows:

[0256] Group 1: Drink fat-reducing enzyme drink + do not control diet;

[0257] Group 2: Drink fat-reducing enzyme drink + control diet;

[0258] The test period for taking the experimental product is 10 days, of which Day 0 (T0) refers to the day before the start of the test, and Day 1 (T1) refers to the first day of the test. The subjects drink the fat-reducing enzyme drink every day according to the test regulations, weigh themselves every morning after defecation and urination and before breakfast, wear the same clothes (to eliminate clothing weight errors), and record their weight and yesterday's gastrointestinal condition.

[0259] Test results:

[0260] Weight loss effect among groups:

[0261] The results of this test were analyzed, and the weight of each group of valid testers was added up to the body mass index of the group. The weight value and significant P value were used as effective basis for judging the fat reduction effect.

[0262] Depend on Fig.12 and Fig.13 It can be seen that the weight of the subjects in both groups showed a trend of reduction. The weight of the subjects in Group 1 decreased from the initial 477.6 kg to 473.5 kg. The weight of the subjects in Group 2 decreased from the initial 502.8 kg to 497.9 kg.

[0263] The total weight reduction in group 1 was 4.1 kg, and the total weight reduction in group 2 was 4.9 kg.

[0264] It can be seen that after 10 days of testing, drinking the fat-reducing enzyme drink product in Example 3 with or without controlling diet can achieve the effect of reducing the weight of the test subjects.

[0265] The significant P value of weight loss effect in each group:

[0266] In order to verify the difference in weight change of the subjects after 2, 5 and 10 days of tasting, the P value of the body mass index of each group was calculated statistically. The body mass index of the three time points of the test day 2, day 5 and day 10 was selected to calculate the P value of each group (P<0.05 was considered to be a statistically significant difference). As shown in Table 4 below:

[0267] Table 4 Significant P values ​​of weight loss effects in each group

[0268]

[0269] Note: The underline indicates that the P value has a significant difference. P<0.05 is considered to be a statistically significant difference. The smaller the P value, the greater the difference.

[0270] From Table 4, it can be seen that the test subjects' weight management on the fifth day after drinking the fat-reducing enzyme drink product in Example 3 was significantly different from that at T0. Therefore, it can be concluded that, with or without controlling diet, drinking the fat-reducing enzyme drink product in Example 3 requires only 5 days to achieve significant improvement in weight.

[0271] Example 4 (Stability):

[0272] Product formula and process of fat-reducing enzyme drink: Weigh 39.2 parts of pure water and heat it to 70°C. Weigh 0.4 parts of pectin and add it to 70°C pure water, stir until fully dissolved to obtain a pectin solution. Weigh 0.45 parts of animal bifidobacterium, 0.01 parts of compound citrus fruit powder, 0.375 parts of white kidney bean extract powder, 0.125 parts of Agaricus bisporus concentrated powder, 0.15 parts of L-carnitine, 1.8 parts of oligoxylose, and 0.05 parts of anhydrous citric acid powder and add them to the above pectin solution, stir until fully dispersed, and obtain a mixed solution. Weigh 44.94 parts of the above-mentioned compound fruit and vegetable enzyme juice, 10 parts of oligosaccharides, 2 parts of white grape juice, and 0.5 parts of concentrated apple juice and add them to the above-mentioned mixed solution. Stir at 60rpm for 30 minutes and then homogenize at 200bar. After homogenization, the solution is filtered through a double 80-mesh bag. The filtrate is pasteurized and sterilized at 90°C for 30 minutes before being canned. It is used as a stability test sample and labeled for later use.

[0273] The formula and process of the composite fruit and vegetable enzyme juice are as follows: weigh 15 parts of red date puree, 20 parts of mulberry puree, 1 part of red wolfberry puree, 1 part of red raspberry puree, 2 parts of purple carrot concentrated juice, 20 parts of red date concentrated juice, 5 parts of purple cabbage juice, 31.88 parts of birch water, 0.5 parts of blueberry puree, 0.4 parts of cranberry puree, 0.5 parts of blue indigo fruit puree, 0.4 parts of blackcurrant puree, 0.5 parts of concentrated sweet corn juice, 0.1 parts of sea buckthorn juice, 0.2 parts of polygonatum concentrate, 0.2 parts of corn silk concentrate, 0.2 parts of fungus concentrate, 0.2 parts of hazel mushroom concentrate, 0.2 parts of Hericium erinaceus concentrate, 0.2 parts of pine mushroom concentrate, 0.1 parts of concentrated shiitake mushroom juice, 0.4 parts of concentrated celery juice, mix and stir, and heat at 135°C. UHT sterilization for 5 seconds; after cooling to 32°C, inoculate 0.02 parts of triple bacteria fermentation bacteria and cultivate at 32°C for 48 hours.

[0274] After the fermentation of the enzyme juice is completed, it is filtered through an 80-mesh sieve, and the filtrate is sterilized at 110°C for 15 seconds and then canned in a sterile environment.

[0275] Test principle:

[0276] Due to the effect of centrifugal acceleration, unstable samples will precipitate, suspend or solidify. LUMiSizer611 uses near-infrared light as the light source to illuminate the entire spatial range of the sample in parallel, and detects the transmittance through the optical sensor CCD to obtain the spatial and temporal extinction spectrum.

[0277] Test instruments and test methods:

[0278] Test instrument: LUMiSizer 611

[0279] Test method: Centrifugal speed: 4000rpm; Test temperature: 25℃; Test time: 2 hours Test results:

[0280] Depend on Fig.14 It can be seen that with the effect of centrifugal acceleration, the dispersed particles in the 0.4% pectin concentration sample solution system gradually gathered to the bottom, resulting in higher and higher light transmittance of the liquid at the top and middle of the sample, and a small amount of precipitation appeared at the bottom of the sample.

[0281] Depend on Fig.15 It can be seen that a small amount of precipitation appeared at the bottom of the sample with a pectin concentration of 0.4% after centrifugation at 4000 rpm for 2 hours.

[0282] Example 5 (sterilization strength):

[0283] Product formula and process of fat-reducing enzyme drink: Weigh 39 parts of pure water and heat it to 70°C. Weigh 0.6 parts of pectin and add it to 70°C pure water, stir until fully dissolved to obtain a pectin solution. Weigh 0.45 parts of animal bifidobacterium, 0.01 parts of compound citrus fruit powder, 0.375 parts of white kidney bean extract powder, 0.125 parts of Agaricus bisporus concentrated powder, 0.15 parts of L-carnitine, 1.8 parts of oligoxylose, and 0.05 parts of anhydrous citric acid powder and add them to the above pectin solution, stir until fully dispersed, and obtain a mixed solution. Weigh 44.94 parts of the above-mentioned compound fruit and vegetable enzyme juice, 10 parts of oligosaccharides, 2 parts of white grape juice, and 0.5 parts of concentrated apple juice and add them to the above-mentioned mixed solution. Stir at 60rpm for 30 minutes and then homogenize at 200bar. After homogenization, the solution is filtered through a double 80-mesh bag. The filtrate is pasteurized and sterilized at 90°C for 40 minutes before being canned as a sterilization strength-microorganism test sample and labeled for later use.

[0284] The formula and process of the composite fruit and vegetable enzyme juice are as follows: weigh 15 parts of red date puree, 20 parts of mulberry puree, 1 part of red wolfberry puree, 1 part of red raspberry puree, 2 parts of purple carrot concentrated juice, 20 parts of red date concentrated juice, 5 parts of purple cabbage juice, 31.88 parts of birch water, 0.5 parts of blueberry puree, 0.4 parts of cranberry puree, 0.5 parts of blue indigo fruit puree, 0.4 parts of blackcurrant puree, 0.5 parts of concentrated sweet corn juice, 0.1 parts of sea buckthorn juice, 0.2 parts of polygonatum concentrate, 0.2 parts of corn silk concentrate, 0.2 parts of fungus concentrate, 0.2 parts of hazel mushroom concentrate, 0.2 parts of Hericium erinaceus concentrate, 0.2 parts of pine mushroom concentrate, 0.1 parts of concentrated shiitake mushroom juice, 0.4 parts of concentrated celery juice, mix and stir, and heat at 135°C. UHT sterilization for 5 seconds; after cooling to 32°C, inoculate 0.02 parts of triple bacteria fermentation bacteria and cultivate at 32°C for 48 hours.

[0285] After the fermentation of the enzyme juice is completed, it is filtered through an 80-mesh screen, and the filtrate is sterilized at 110°C for 15s and then canned in a sterile environment.

[0286] Microbiological testing:

[0287] Table 5 Microbiological test results

[0288]

[0289] Microbiological test result judgment: qualified

[0290] Comparative Example 1 (Efficacy):

[0291] Product formula and process of fat-reducing enzyme drink: Weigh 50.89 parts of pure water and heat it to 70°C. Weigh 0.6 parts of pectin and add it to 70°C pure water, stir until fully dissolved to obtain a pectin solution. Weigh 0.3 parts of animal bifidobacterium, 0.01 parts of compound citrus fruit powder, 0.375 parts of white kidney bean extract powder, 0.125 parts of Agaricus bisporus concentrated powder, 0.15 parts of L-carnitine, 1.0 parts of oligoxylose, and 0.05 parts of anhydrous citric acid powder and add them to the above pectin solution, stir until fully dispersed, and obtain a mixed solution. Weigh 39 parts of the above-mentioned compound fruit and vegetable enzymes, 5 parts of oligosaccharides, 2 parts of white grape juice, and 0.5 parts of concentrated apple juice and add them to the above-mentioned mixed solution. Stir at 60rpm for 30 minutes and then homogenize at 200bar. After homogenization, the solution is filtered through a double 80-mesh bag. The filtrate is pasteurized and sterilized at 90°C for 30 minutes before being canned. It is used as a sample for human testing and is labeled for later use.

[0292] The formula and process of the composite fruit and vegetable enzyme juice are as follows: weigh 15 parts of red date puree, 20 parts of mulberry puree, 1 part of red wolfberry puree, 1 part of red raspberry puree, 2 parts of purple carrot concentrated juice, 20 parts of red date concentrated juice, 5 parts of purple cabbage juice, 31.88 parts of birch water, 0.5 parts of blueberry puree, 0.4 parts of cranberry puree, 0.5 parts of blue indigo fruit puree, 0.4 parts of blackcurrant puree, 0.5 parts of concentrated sweet corn juice, 0.1 parts of sea buckthorn juice, 0.2 parts of polygonatum concentrate, 0.2 parts of corn silk concentrate, 0.2 parts of fungus concentrate, 0.2 parts of hazel mushroom concentrate, 0.2 parts of Hericium erinaceus concentrate, 0.2 parts of pine mushroom concentrate, 0.1 parts of concentrated shiitake mushroom juice, 0.4 parts of concentrated celery juice, mix and stir, and heat at 135°C. UHT sterilization for 5 seconds; after cooling to 32°C, inoculate 0.02 parts of triple bacteria fermentation bacteria and cultivate at 32°C for 48 hours.

[0293] After the fermentation of the enzyme juice is completed, it is filtered through an 80-mesh screen, and the filtrate is sterilized at 110°C for 15s and then canned in a sterile environment.

[0294] Human body tasting efficacy verification:

[0295] Tester screening:

[0296] Based on factors such as the volunteers' BMI (body mass index), gastrointestinal conditions, constipation, etc., 7 subjects were selected from 20 volunteers to participate in the test.

[0297] The test period for taking the experimental product is 10 days. The test subjects drink fat-reducing enzyme drinks every day according to the test regulations, weigh themselves every morning after defecation and urination and before breakfast, wear the same clothes (to eliminate clothing weight errors), and record their weight and yesterday's gastrointestinal conditions. All test subjects need to control their diet in this test.

[0298] After one month, the same subjects were tested again for 10 days. According to the test regulations, the subjects drank fat-reducing enzyme drinks every day, weighed themselves every morning after defecation and urination and before breakfast, wore the same clothes (to eliminate clothing weight errors), and recorded their weight and yesterday's gastrointestinal conditions. All testers did not need to control their diet in this test.

[0299] Test results:

[0300] Weight loss effect among groups:

[0301] The results of this test were analyzed, and the weight of each group of valid testers was added up to the body mass index of the group. The weight value and significant P value were used as effective basis for judging the fat reduction effect.

[0302] Depend on Fig.16 It can be seen that when the test subjects drank the fat-reducing enzyme drink product and controlled their diet, their weight decreased from the initial 470.7kg to 466.6kg.

[0303] The subjects' body mass index decreased by a total of 4.1kg.

[0304] It can be seen that after 10 days of testing, drinking the fat-reducing enzyme drink product in Comparative Example 1 and controlling diet can achieve the effect of reducing the weight of the test subjects.

[0305] Depend on Fig.17 It can be seen that when the test subjects drank the fat-reducing enzyme drink without controlling their diet, their weight dropped from the initial 468.4kg to 466.1kg.

[0306] The subjects' body mass index decreased by a total of 2.3kg.

[0307] It can be seen that after 10 days of testing, drinking the fat-reducing enzyme drink product in Comparative Example 1 without controlling diet can achieve the effect of slightly reducing the weight of the test subjects.

[0308] The significant P value of weight loss effect in each group:

[0309] In order to verify the difference in weight change of the subjects after 2, 5 and 10 days of trial eating, the P value of the body mass index of each group was calculated statistically. The body mass index of the three time points of the test day 2, day 5 and day 10 was selected to calculate the P value of each group (P<0.05 was considered to be a statistically significant difference). As shown in Table 6 below:

[0310] Table 6 Significant P values ​​of weight loss effects in each group

[0311]

[0312] Note: The underline indicates that the P value has a significant difference. P<0.05 is considered to be a statistically significant difference. The smaller the P value, the greater the difference.

[0313] It can be seen from Table 6 that when the test subjects took the fat-reducing enzyme drink product in Comparative Example 1 and controlled their diet, their weight management effect showed significant improvement on the 10th day. However, compared with the weight management effect of only controlling the diet in the previous test, it can be found that this result is consistent with the weight management effect achieved by controlling the diet alone. When the test subjects took the fat-reducing enzyme drink product in Comparative Example 1 and did not control their diet, there was no obvious weight management effect in the 10-day test. Therefore, it can be concluded that drinking the fat-reducing enzyme drink product in Comparative Example 1 cannot significantly achieve the effect of weight control.

[0314] Comparative Example 2 (Efficacy):

[0315] Product formula and process of fat-reducing enzyme drink: Weigh 51.39 parts of pure water and heat it to 70°C. Weigh 0.4 parts of pectin and add it to 70°C pure water, stir until fully dissolved to obtain a pectin solution. Weigh 0.01 parts of compound citrus fruit powder, 0.375 parts of white kidney bean extract powder, 0.125 parts of Agaricus bisporus concentrated powder, 0.15 parts of L-carnitine, 1.0 parts of oligoxylose, and 0.05 parts of anhydrous citric acid powder and add them to the above pectin solution, stir until fully dispersed, and obtain a mixed solution. Weigh 39 parts of the above-mentioned compound fruit and vegetable enzymes, 5 parts of oligosaccharides, 2 parts of white grape juice, and 0.5 parts of concentrated apple juice and add them to the above-mentioned mixed solution. Stir at 60rpm for 30 minutes and then homogenize at 200bar. After homogenization, the solution is filtered through a double 80-mesh bag. The filtrate is pasteurized and sterilized at 90°C for 30 minutes before canning. Use as samples for population testing and label them for later use.

[0316] The formula and process of the composite fruit and vegetable enzyme juice are as follows: weigh 15 parts of red date puree, 20 parts of mulberry puree, 1 part of red wolfberry puree, 1 part of red raspberry puree, 2 parts of purple carrot concentrated juice, 20 parts of red date concentrated juice, 5 parts of purple cabbage juice, 31.88 parts of birch water, 0.5 parts of blueberry puree, 0.4 parts of cranberry puree, 0.5 parts of blue indigo fruit puree, 0.4 parts of blackcurrant puree, 0.5 parts of concentrated sweet corn juice, 0.1 parts of sea buckthorn juice, 0.2 parts of polygonatum concentrate, 0.2 parts of corn silk concentrate, 0.2 parts of fungus concentrate, 0.2 parts of hazel mushroom concentrate, 0.2 parts of Hericium erinaceus concentrate, 0.2 parts of pine mushroom concentrate, 0.1 parts of concentrated shiitake mushroom juice, 0.4 parts of concentrated celery juice, mix and stir, and heat at 135°C. UHT sterilization for 5 seconds; after cooling to 32°C, inoculate 0.02 parts of triple bacteria fermentation bacteria and cultivate at 32°C for 48 hours.

[0317] After the fermentation of the enzyme juice is completed, it is filtered through an 80-mesh screen, and the filtrate is sterilized at 110°C for 15s and then canned in a sterile environment.

[0318] Human body tasting efficacy verification:

[0319] Tester screening:

[0320] Based on factors such as the volunteers' BMI (body mass index), gastrointestinal conditions, constipation, etc., 7 subjects were selected from 20 volunteers to participate in the test.

[0321] The test period for taking the experimental product is 10 days. The test subjects drink fat-reducing enzyme drinks every day according to the test regulations, weigh themselves every morning after defecation and urination and before breakfast, wear the same clothes (to eliminate clothing weight errors), and record their weight and yesterday's gastrointestinal conditions. All test subjects need to control their diet in this test.

[0322] After one month, the same subjects were tested again for 10 days. According to the test regulations, the subjects drank fat-reducing enzyme drinks every day, weighed themselves every morning after defecation and urination and before breakfast, wore the same clothes (to eliminate clothing weight errors), and recorded their weight and yesterday's gastrointestinal conditions. All testers did not need to control their diet in this test.

[0323] Test results:

[0324] Weight loss effect among groups:

[0325] The results of this test were analyzed, and the weight of each group of valid testers was added up to the body mass index of the group. The weight value and significant P value were used as effective basis for judging the fat reduction effect.

[0326] Depend on Fig.18It can be seen that the tester's weight value dropped from the initial 469.4kg to 465.6kg.

[0327] The subjects' body mass index decreased by a total of 3.8kg.

[0328] It can be seen that after 10 days of testing, drinking the fat-reducing enzyme drink product in Comparative Example 2 and controlling diet can achieve the effect of slightly reducing the weight of the test subjects.

[0329] Depend on Fig.19 It can be seen that the tester's weight value dropped from the initial 463.6kg to 462.4kg.

[0330] The subjects' body mass index decreased by a total of 1.15kg.

[0331] It can be seen that after 10 days of testing, drinking the fat-reducing enzyme drink product in Comparative Example 2 and not controlling diet can achieve the effect of slightly reducing the weight of the test subjects.

[0332] The significant P value of weight loss effect in each group:

[0333] In order to verify the difference in weight change of the subjects after 2, 5 and 10 days of tasting, the P value of the body mass index of each group was calculated statistically. The body mass index of the three time points of the test day 2, day 5 and day 10 was selected to calculate the P value of each group (P<0.05 was considered to be a statistically significant difference). As shown in Table 7 below:

[0334] Table 7 Significant P values ​​of weight loss effects in each group

[0335]

[0336] Note: The underline indicates that the P value has a significant difference. P<0.05 is considered to be a statistically significant difference. The smaller the P value, the greater the difference.

[0337] It can be seen from Table 7 that when the test subjects took the fat-reducing enzyme drink product in Comparative Example 2 and controlled their diet, their weight management effect showed significant improvement on the 10th day. However, compared with the weight management effect of controlling the diet alone in the previous test, it can be found that this result is consistent with the weight management effect achieved by controlling the diet alone. When the test subjects took the fat-reducing enzyme drink product in Comparative Example 2 and did not control their diet, there was no obvious weight management effect in the 10-day test. Therefore, it can be concluded that drinking the fat-reducing enzyme drink product in Comparative Example 2 cannot significantly achieve the effect of weight control.

[0338] Compared with Example 1, Example 2 increases the addition ratio of compound fruit and vegetable enzyme juice, but deletes the addition of animal bifidobacterium. From the perspective of the change in body mass index, the weight control effect of Example 2 is not as good as that of Example 1. From the perspective of the significance of the weight loss effect, when the diet is controlled, the weight control effect of Example 2 and Example 1 is significant after 10 days; when the diet is not controlled, neither Example 2 nor Example 1 achieves a significant weight control effect.

[0339] Comparative Example 3 (Efficacy):

[0340] Product formula and process of fat-reducing enzyme drink: Weigh 30.99 parts of pure water and heat it to 70°C. Weigh 0.6 parts of pectin and add it to 70°C pure water, stir until fully dissolved to obtain a pectin solution. Weigh 0.45 parts of animal Bifidobacterium, 0.01 parts of composite citrus fruit powder, 0.375 parts of white kidney bean extract powder, 0.125 parts of Agaricus bisporus concentrated powder, 0.15 parts of L-carnitine, 2.0 parts of oligoxylose, 3.75 parts of inulin, and 0.05 parts of anhydrous citric acid powder and add them to the above pectin solution, stir until fully dispersed, and obtain a mixed solution. Weigh 39 parts of the above-mentioned composite fruit and vegetable enzymes, 20 parts of oligosaccharides, 2 parts of white grape juice, and 0.5 parts of concentrated apple juice and add them to the above-mentioned mixed solution. Stir at 60rpm for 30 minutes and then homogenize at 200bar. After homogenization, the solution is filtered through a double 80-mesh bag. The filtrate is pasteurized and sterilized at 90°C for 30 minutes before being canned. It is used as a sample for human testing and is labeled for later use.

[0341] The formula and process of the composite fruit and vegetable enzyme juice are as follows: weigh 15 parts of red date puree, 20 parts of mulberry puree, 1 part of red wolfberry puree, 1 part of red raspberry puree, 2 parts of purple carrot concentrated juice, 20 parts of red date concentrated juice, 5 parts of purple cabbage juice, 31.88 parts of birch water, 0.5 parts of blueberry puree, 0.4 parts of cranberry puree, 0.5 parts of blue indigo fruit puree, 0.4 parts of blackcurrant puree, 0.5 parts of concentrated sweet corn juice, 0.1 parts of sea buckthorn juice, 0.2 parts of polygonatum concentrate, 0.2 parts of corn silk concentrate, 0.2 parts of fungus concentrate, 0.2 parts of hazel mushroom concentrate, 0.2 parts of Hericium erinaceus concentrate, 0.2 parts of pine mushroom concentrate, 0.1 parts of concentrated shiitake mushroom juice, 0.4 parts of concentrated celery juice, mix and stir, and heat at 135°C. UHT sterilization for 5 seconds; after cooling to 32°C, inoculate 0.02 parts of triple bacteria fermentation bacteria and cultivate at 32°C for 48 hours.

[0342] After the fermentation of the enzyme juice is completed, it is filtered through an 80-mesh sieve, and the filtrate is sterilized at 110°C for 15 seconds and then canned in a sterile environment.

[0343] Human body tasting efficacy verification:

[0344] Tester screening:

[0345] Based on factors such as the volunteers' BMI (body mass index), gastrointestinal conditions, and constipation, 10 subjects were selected from 17 volunteers to participate in the test.

[0346] The product tests were divided into two groups, each arranged as follows:

[0347] Group 1: Drink fat-reducing enzyme drink + do not control diet;

[0348] Group 2: Drink fat-reducing enzyme drink + control diet;

[0349] The test period for taking the experimental product is 10 days. The subjects drink the fat-reducing enzyme drink every day according to the test regulations, weigh themselves every morning after defecation and urination and before breakfast, wear the same clothes (to eliminate the weight error of clothing), and record their weight and gastrointestinal condition of the previous day.

[0350] Test results:

[0351] During the test, one volunteer ended the test on the third day due to gastrointestinal intolerance to the fat-reducing enzyme drink product, which manifested as diarrhea, up to 5 bowel movements a day, and mild intestinal colic. On the fifth day, about half of the 10 testers reported symptoms of physical discomfort, specifically a severe increase in bowel movements and gastrointestinal discomfort, so the decision was made to terminate the test.

[0352] The test results show that the fat-reducing enzyme drink product in Comparative Example 3 contains too much dietary fiber and too high a content of effective ingredients, which can cause physical discomfort to the test subjects.

[0353] Comparative Example 4 (stability):

[0354] Product formula and process of fat-reducing enzyme drink: Weigh 39.4 parts of pure water and heat it to 70°C. Weigh 0.2 parts of pectin and add it to 70°C pure water, stir until fully dissolved to obtain a pectin solution. Weigh 0.45 parts of animal bifidobacterium, 0.01 parts of compound citrus fruit powder, 0.375 parts of white kidney bean extract powder, 0.125 parts of Agaricus bisporus concentrated powder, 0.15 parts of L-carnitine, 1.8 parts of oligoxylose, and 0.05 parts of anhydrous citric acid powder and add them to the above pectin solution, stir until fully dispersed, and obtain a mixed solution. Weigh 44.94 parts of the above-mentioned compound fruit and vegetable enzyme juice, 10 parts of oligosaccharides, 2 parts of white grape juice, and 0.5 parts of concentrated apple juice and add them to the above-mentioned mixed solution. Stir at 60rpm for 30 minutes and then homogenize at 200bar. After homogenization, the solution is filtered through a double 80-mesh bag. The filtrate is pasteurized and sterilized at 90°C for 30 minutes before being canned. It is used as a stability test sample and labeled for later use.

[0355] The formula and process of the composite fruit and vegetable enzyme juice are as follows: weigh 15 parts of red date puree, 20 parts of mulberry puree, 1 part of red wolfberry puree, 1 part of red raspberry puree, 2 parts of purple carrot concentrated juice, 20 parts of red date concentrated juice, 5 parts of purple cabbage juice, 31.88 parts of birch water, 0.5 parts of blueberry puree, 0.4 parts of cranberry puree, 0.5 parts of blue indigo fruit puree, 0.4 parts of blackcurrant puree, 0.5 parts of concentrated sweet corn juice, 0.1 parts of sea buckthorn juice, 0.2 parts of polygonatum concentrate, 0.2 parts of corn silk concentrate, 0.2 parts of fungus concentrate, 0.2 parts of hazel mushroom concentrate, 0.2 parts of Hericium erinaceus concentrate, 0.2 parts of pine mushroom concentrate, 0.1 parts of concentrated shiitake mushroom juice, 0.4 parts of concentrated celery juice, mix and stir, and heat at 135°C. UHT sterilization for 5 seconds; after cooling to 32°C, inoculate 0.02 parts of triple bacteria fermentation bacteria and cultivate at 32°C for 48 hours.

[0356] After the fermentation of the enzyme juice is completed, it is filtered through an 80-mesh sieve, and the filtrate is sterilized at 110°C for 15 seconds and then canned in a sterile environment.

[0357] Test principle:

[0358] Due to the effect of centrifugal acceleration, unstable samples will precipitate, suspend or solidify. LUMiSizer611 uses near-infrared light as the light source to illuminate the entire spatial range of the sample in parallel, and detects the transmittance through the optical sensor CCD to obtain the spatial and temporal extinction spectrum.

[0359] Test instruments and test methods:

[0360] Test instrument: LUMiSizer 611

[0361] Test method: Centrifugal speed: 4000rpm; Test temperature: 25℃; Test time: 2 hours Test results:

[0362] Depend on Fig. 20 It can be seen that with the effect of centrifugal acceleration, the dispersed particles in the 0.2% pectin concentration sample solution system gradually gathered to the bottom, resulting in higher and higher light transmittance of the liquid at the top and middle of the sample, and a large amount of precipitation appeared at the bottom of the sample.

[0363] Depend on Fig.21 It can be seen that a large amount of precipitation appeared at the bottom of the sample with a pectin concentration of 0.2% after centrifugation at 4000 rpm for 2 hours.

[0364] Comparative Example 5 (sterilization intensity):

[0365] Product formula and process of fat-reducing enzyme drink: Weigh 41.95 parts of pure water and heat it to 70°C. Weigh 0.6 parts of pectin and add it to 70°C pure water, stir until fully dissolved, and obtain a pectin solution. Weigh 0.44 parts of animal bifidobacterium, 0.01 parts of compound citrus fruit powder, 0.375 parts of white kidney bean extract powder, 0.125 parts of Agaricus bisporus concentrated powder, 0.15 parts of L-carnitine, 1.8 parts of oligoxylose, and 0.05 parts of anhydrous citric acid powder and add them to the above pectin solution, stir until fully dispersed, and obtain a mixed solution. Weigh 42 parts of the above-mentioned compound fruit and vegetable enzyme juice, 10 parts of oligosaccharides, 2 parts of white grape juice, and 0.5 parts of concentrated apple juice and add them to the above-mentioned mixed solution. Stir at 60rpm for 30 minutes and then homogenize at 200bar. After homogenization, the solution is filtered through a double 80-mesh bag. The filtrate is pasteurized and sterilized at 90°C for 20 minutes before being canned as a sterilization strength-microorganism test sample and labeled for later use.

[0366] The formula and process of the composite fruit and vegetable enzyme juice are as follows: weigh 15 parts of red date puree, 20 parts of mulberry puree, 1 part of red wolfberry puree, 1 part of red raspberry puree, 2 parts of purple carrot concentrated juice, 20 parts of red date concentrated juice, 5 parts of purple cabbage juice, 31.88 parts of birch water, 0.5 parts of blueberry puree, 0.4 parts of cranberry puree, 0.5 parts of blue indigo fruit puree, 0.4 parts of blackcurrant puree, 0.5 parts of concentrated sweet corn juice, 0.1 parts of sea buckthorn juice, 0.2 parts of polygonatum concentrate, 0.2 parts of corn silk concentrate, 0.2 parts of fungus concentrate, 0.2 parts of hazel mushroom concentrate, 0.2 parts of Hericium erinaceus concentrate, 0.2 parts of pine mushroom concentrate, 0.1 parts of concentrated shiitake mushroom juice, 0.4 parts of concentrated celery juice, mix and stir, and heat at 135°C. UHT sterilization for 5 seconds; after cooling to 32°C, inoculate 0.02 parts of triple bacteria fermentation bacteria and cultivate at 32°C for 48 hours.

[0367] After the fermentation of the enzyme juice is completed, it is filtered through an 80-mesh sieve, and the filtrate is sterilized at 110°C for 15 seconds and then canned in a sterile environment.

[0368] Microbiological testing:

[0369] Table 8 Microbiological monitoring results

[0370]

[0371] Microbiological test result judgment: unqualified

[0372] It should be noted that, although the technical solution of the present invention is introduced with specific examples, those skilled in the art will appreciate that the present invention should not be limited thereto.

[0373] The embodiments of the present invention have been described above, and the above description is exemplary, not exhaustive, and is not limited to the disclosed embodiments. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments. The selection of terms used herein is intended to best explain the principles of the embodiments, practical applications, or technical improvements in the market, or to enable other persons of ordinary skill in the art to understand the embodiments disclosed herein.

Claims

1. A composition comprising a composite fruit and vegetable enzyme juice, wherein: The raw materials for making the composition containing the composite fruit and vegetable enzyme juice include, by weight: 39-46% by weight of composite fruit and vegetable enzyme juice; 0.35-0.5 wt% postbiotics; 10-18% by weight of prebiotics; and, plant extracts and L-carnitine; Wherein, the postbiotics include Bifidobacterium animalis; The prebiotics include xylooligosaccharides and galacto-oligosaccharides.

2. The composition according to claim 1, wherein The raw materials for making the composition containing the composite fruit and vegetable enzyme juice include, by weight, 1.4-1.9 weight % of xylooligosaccharide and 9-16 weight % of galacto-oligosaccharide.

3. The composition according to claim 1 or 2, wherein The animal bifidobacterium includes animal bifidobacterium lactis subspecies CECT 8145.

4. The composition according to any one of claims 1 to 3, wherein The raw materials for making the composite fruit and vegetable enzyme juice include: red date puree, mulberry puree, red wolfberry puree, red raspberry puree, purple carrot concentrated juice, red date concentrated juice, purple cabbage juice, birch water, blueberry puree, cranberry puree, blue indigo fruit puree, blackcurrant puree, concentrated sweet corn juice, sea buckthorn juice, polygonatum concentrate, corn silk concentrate, fungus concentrate, hazel mushroom concentrate, hericium erinaceus concentrate, pine mushroom concentrate, concentrated shiitake mushroom juice, concentrated celery juice and fermentation bacteria.

5. The composition according to claim 4, wherein The raw materials for making the composite fruit and vegetable enzyme juice include, by weight, 10-20% red date puree, 10-30% mulberry puree, 0.5-2% red wolfberry puree, 0.4-2% red raspberry puree, 1-4% purple carrot concentrated juice, 10-30% red date concentrated juice, 2-10% purple cabbage juice, 20-40% birch water, 0.2-0.8% blueberry puree, 0.1-0.7% cranberry puree, 0.2-0.8% blue indigo fruit puree, 0.1-0.7% % black currant puree, 0.2-0.8 wt % concentrated sweet corn juice, 0.05-0.2 wt % sea buckthorn juice, 0.1-0.3 wt % polygonatum concentrate, 0.1-0.3 wt % corn silk concentrate, 0.1-0.3 wt % wood ear concentrate, 0.1-0.3 wt % hazel mushroom concentrate, 0.1-0.3 wt % hericium erinaceus concentrate, 0.1-0.3 wt % matsutake concentrate, 0.05-0.2 wt % concentrated shiitake mushroom juice, 0.1-0.7 wt % concentrated celery juice and 0.01-0.03 wt % fermentation bacteria.

6. The composition according to any one of claims 1 to 5, wherein The raw materials for making the composition containing the composite fruit and vegetable enzyme juice also include: 0.4-0.6 weight % of pectin by weight.

7. The composition according to any one of claims 1 to 6, wherein The plant extracts include extracts of white kidney bean, Agaricus bisporus and citrus fruits; Optionally, the citrus fruit includes at least one of red orange, grapefruit, orange and guarana.

8. The composition according to any one of claims 1 to 7, wherein The composition containing the composite fruit and vegetable enzyme juice also includes: at least one of water, anhydrous citric acid powder, white grape juice and concentrated apple juice.

9. A method for preparing a composition comprising composite fruit and vegetable enzyme juice as claimed in any one of claims 1 to 8, comprising: Fermentation steps: mixing the raw materials of the compound fruit and vegetable enzyme juice and fermenting them; Compounding and homogenizing step: compounding the composite fruit and vegetable enzyme juice obtained in the fermentation step with other raw materials of the composition containing the composite fruit and vegetable enzyme juice, and homogenizing; Sterilization step: the solution obtained in the compounding and homogenizing steps is treated at 90±5° C. for at least 25 minutes.

10. The method according to claim 9, wherein in the sterilization step, the solution obtained in the compounding and homogenizing steps is treated at 90±5°C for at least 30 minutes.

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