A composition containing potato extract and having a prolonged satiety effect, and a method of preparing and using the same

Abstract

The present application relates to a kind of compositions containing potato extract and with extended satiety and its preparation method and application, and the composition includes the following weight parts of raw materials: plant extract 30-40 parts, protein component 10-20 parts, dietary fiber component 30-40 parts and auxiliary materials 5-10 parts;Wherein, the plant extract includes potato extract, white kidney bean extract, tea flower extract and lotus leaf extract, the protein component is at least one in pea protein, soybean protein and oat protein, the dietary fiber component is the combination of inulin, resistant dextrin, psyllium husk powder, apple fiber powder and citrus fiber powder.The composition of the present application has significant advantages in controlling body weight and managing satiety, and realizes the weight loss effect of "reducing heat absorption, extending satiety and promoting metabolism" in multiple dimensions, forms sustainable metabolic health support long-term value, and can be used for preparing weight loss body shaping functional food.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of health products, in particular to a composition containing potato extract and having the effect of prolonging satiety, and a preparation method and application thereof. BACKGROUND

[0002] With the acceleration of modern life pace, unhealthy eating habits and sedentary lifestyle have led to an increasingly serious obesity problem. In response to this problem, people seek various methods to control weight and improve metabolic health.

[0003] Traditional weight loss methods, including diet, exercise and medication, have certain effects, but have defects such as poor compliance, limited effect or side effects. Therefore, in recent years, the potential of natural ingredients in the field of weight loss has attracted much attention, especially plant extracts and functional food ingredients, which are popular due to their potential health benefits and fewer side effects.

[0004] In this context, researchers have found that ingredients such as EGCG in green tea extract and conjugated linoleic acid (CLA) have benefits such as promoting fat burning and inhibiting fat synthesis, which have a positive impact on weight loss and weight management. However, the application of these natural ingredients in improving satiety has shown deficiencies. Specifically, the application of these ingredients in the food industry faces challenges such as low bioavailability, which may not effectively improve satiety; poor stability, which makes it difficult to maintain activity during processing and storage. In addition, how to effectively combine these ingredients to form a compound that can both improve satiety and have a synergistic weight loss effect is a problem that needs to be solved in current technology. SUMMARY

[0005] The purpose of the present application is to overcome the deficiencies of the prior art and provide a composition containing potato extract and having the effect of prolonging satiety, and a preparation method and application thereof.

[0006] To achieve the above-mentioned purpose, the technical solution adopted by the present application is as follows:

[0007] In a first aspect, the present application provides a composition containing potato extract and having the effect of prolonging satiety, comprising the following components by weight: plant extract 30-40 parts, protein component 10-20 parts, dietary fiber component 30-40 parts and auxiliary material 5-10 parts.

[0008] The plant extract includes potato extract, white kidney bean extract, tea flower extract and lotus leaf extract, the protein component is at least one of pea protein, soybean protein and oat protein, and the dietary fiber component is a combination of inulin, resistant dextrin, psyllium husk powder, apple fiber powder and citrus fiber powder.

[0009] The preparation method of the tea flower extract comprises the following steps:

[0010] (1) The tea flower is washed, dried, and then crushed and added to water for extraction, and filtration to obtain an extraction liquid A and a filter residue A, wherein the amount of water is 3-5 times the mass of the tea flower;

[0011] (2) Snail enzyme and water are added to the filter residue A for mixed enzymolysis, enzyme inactivation, and filtration to obtain an extraction liquid B;

[0012] (3) The extraction liquid A and the extraction liquid B are mixed, concentrated and dried to obtain the tea flower extract;

[0013] The preparation method of the lotus leaf extract comprises the following steps:

[0014] (1) The lotus leaf dry powder is added to water for extraction, and filtration to obtain a first extraction liquid and a first filter residue, wherein the amount of water is 3-4 times the mass of the lotus leaf dry powder;

[0015] (2) The first filter residue, a composite enzyme and water are mixed for enzymolysis, enzyme inactivation, and filtration to obtain a second extraction liquid, wherein the composite enzyme is a combination of xylanase and cellulase;

[0016] (3) The first extraction liquid and the second extraction liquid are mixed, concentrated and dried to obtain the lotus leaf extract.

[0017] The main components of the composition of the present application include plant extracts, protein components and dietary fiber components.

[0018] Specifically, the plant extracts include potato extract, tea flower extract and lotus leaf extract. The potato extract is a food raw material containing protease inhibitor II (PI2), and the potato extract can accelerate and increase the release of cholecystokinin in the human body, and cholecystokinin is a gastrointestinal polypeptide hormone that can cause the contraction of the gallbladder, and can promote the stomach and brain to send signals of satiety and satisfaction, thereby achieving the effect of prolonging satiety and reducing appetite.

[0019] The white kidney bean extract is obtained by natural standardization and water extraction process, and is refined by pure water in the extraction process. The white kidney bean extract is a carbohydrate blocker that can block starch absorption and work by inhibiting the digestion of starch;

[0020] In the preparation of the tea flower extract, snail enzyme is used for enzymolysis of the water extraction residue, because the snail enzyme contains protease, cellulase and other enzymes that can decompose the cell wall of the tea flower, so that high-concentration tea polyphenols and theanine can be released, both of which can regulate the intestinal flora structure, and the tea polyphenols have antioxidant effect and can reduce inflammatory response and improve insulin resistance.

[0021] The xylanase and cellulase are used in the preparation of lotus leaf extract to perform synergistic enzymatic hydrolysis on the water extraction residue, which destroys the cell wall of lotus leaf and releases more compounds such as lotus leaf base and flavonoids which have promoting effect on weight loss; the xylanase can decompose xylan in plants and release active ingredients such as oligosaccharides, which may have the effect of regulating intestinal flora and promoting the growth of beneficial bacteria, thereby improving intestinal function and indirectly enhancing satiety; the cellulase can decompose cellulose and release soluble dietary fiber, which can absorb water in the intestinal tract and form gelatinous substances to delay gastric emptying and further enhance satiety.

[0022] The protein component increases the viscosity of food by forming a gel network to delay gastric emptying and activate the secretion of intestinal satiety hormones; the dietary fiber absorbs water to expand and form a physical barrier to hinder the contact between digestive enzymes and nutrients, thereby further slowing down the absorption rate, so that the combination of dietary fiber and protein can further improve satiety. Moreover, the metabolic process of protein consumes more energy and can increase the basal metabolic rate to help burn more calories.

[0023] The soluble dietary fiber such as inulin and resistant dextrin contained in the dietary fiber is fermented in the intestinal tract to produce short-chain fatty acids to stimulate the secretion of satiety hormones; the apple fiber and citrus fiber both contain insoluble fiber (cellulose) and soluble fiber (pectin); the insoluble dietary fiber in the psyllium husk powder, apple fiber powder and citrus fiber powder expands by absorbing water to increase the volume of stomach contents; the two work together to enhance satiety from different angles; the resistant dextrin inhibits the absorption of sugar and fat to reduce calorie intake, while the soluble dietary fiber in inulin, apple fiber powder and citrus fiber regulates intestinal flora, promotes the growth of beneficial bacteria and improves intestinal function, thereby further reducing the synthesis and storage of fat and jointly promoting weight loss. Therefore, the dietary fiber added in the composition of the present application expands after absorbing water, increases the volume of stomach contents, delays gastric emptying and thereby enhances satiety; moreover, the dietary fiber helps to stabilize blood sugar levels and reduce insulin fluctuations by delaying sugar absorption and regulating intestinal flora, thereby indirectly supporting weight loss.

[0024] Preferably, the mass ratio of the potato extract, white kidney bean extract, tea flower extract and lotus leaf extract is 1:1:(2-5):1.

[0025] Preferably, the mass ratio of the inulin, resistant dextrin, psyllium husk powder, apple fiber powder and citrus fiber powder is (3-6):(3-6):(1-3):(1-3):(2-5).

[0026] Preferably, the auxiliary materials include 2-5 parts of a stabilizing thickening agent and 3-5 parts of a sweetener.

[0027] Preferably, the stable thickening agent is sodium polyacrylate.

[0028] Preferably, the sweetener is at least one of xylitol, erythritol, sorbitol and maltitol.

[0029] Preferably, in the preparation step (1) of the tea flower extract, the extraction step is: soaking the tea flower powder in water at 90-95℃ for 1-2h.

[0030] Preferably, in the preparation step (2) of the tea flower extract, the amount of water added is 5-10 times the mass of the filter residue A; the amount of snail enzyme added is 2-5wt% of the mass of the filter residue A, the pH of the enzymolysis is 5-7, the temperature of the enzymolysis is 30-40℃, the time of the enzymolysis is 50-65min; the temperature of the enzyme inactivation is 80-85℃, and the time of the enzyme inactivation is 10-20min.

[0031] More preferably, the enzyme activity of the snail enzyme is >90%, i.e. the rate of cell wall breaking of 30mg of snail enzyme per gram of yeast cells is greater than 90% at 37℃.

[0032] Preferably, in the preparation step (1) of the lotus leaf extract, the extraction step is: soaking the lotus leaf powder in water at 90-95℃ for 1-2h.

[0033] Preferably, in the preparation step (2) of the lotus leaf extract, the amount of water added is 5-10 times the mass of the first filter residue; the amount of the composite enzyme added is 2-5wt% of the mass of the first filter residue, the pH of the enzymolysis is 4-5, the temperature of the enzymolysis is 50-60℃, the time of the enzymolysis is 2-4h; the temperature of the enzyme inactivation is 80-85℃, and the time of the enzyme inactivation is 10-20min.

[0034] Preferably, the composite enzyme is a combination of xylanase and cellulase with a mass ratio of (2-3):1.

[0035] More preferably, the enzyme activity of the xylanase is (2-3)×10 5 U / g, and the enzyme activity of the cellulase is (1-1.5)×10 4 U / g.

[0036] In the second aspect, the present application provides a preparation method of the composition containing potato extract and having the function of prolonging satiety in the first aspect, which comprises mixing the plant extract, the protein component, the dietary fiber component and the excipient.

[0037] In the third aspect, the present application provides the use of the composition containing potato extract and having the function of prolonging satiety in the first aspect in the preparation of a functional food for weight loss and body shaping.

[0038] Compared with the prior art, the present application has the following advantages:

[0039] The composition of the present application comprises a plant extract, a protein component and a dietary fiber component, wherein the plant extract has the effects of stimulating the release of satiety hormones and regulating metabolism, the protein component has the effects of prolonging satiety and increasing metabolic rate, and the dietary fiber component has the effects of physical expansion and hormone regulation, and the three components are used together to prolong satiety and reduce calorie intake, thereby achieving the effect of weight loss. The composition of the present application has significant advantages in controlling body weight and managing satiety, and achieves the effects of reducing calorie absorption, prolonging satiety and promoting metabolism in multiple dimensions, forms a long-term value of sustainable metabolic health support, and can be used for preparing functional food for weight loss and body shaping. DETAILED DESCRIPTION

[0040] In order to better illustrate the purpose, technical scheme and advantages of the present application, the present application will be further described below in combination with specific examples.

[0041] The sources of raw materials used in the following examples and comparative examples are as follows:

[0042] Pea protein: manufacturer Yantai Dongfang Protein Technology Co., Ltd., model PPI80;

[0043] Soybean protein: manufacturer Qinhuangdao Jinhai Food Industry Co., Ltd., model ISOPRO551;

[0044] Oat protein: manufacturer Suzhou Langbang Nutrition Technology Co., Ltd., model DJK3003;

[0045] Inulin: manufacturer BENEO-Orafti S.A., model GR, mesh number 80;

[0046] Resistant dextrin: manufacturer Tate & lyle Solutions USA, LLC, model 90CB;

[0047] Psyllium husk powder: manufacturer Shubh Psyllium Industries, model 99%;

[0048] Apple fiber powder: manufacturer Shaanxi Shize Tiancheng Biological Technology Co., Ltd., model PGF01;

[0049] Citrus fiber powder: manufacturer Jiangxi Leimen Biological Technology Co., Ltd., model LMF121;

[0050] White kidney bean extract: manufacturer Shubh Psyllium Industries, model KBE-01N;

[0051] Potato extract: manufacturer Kemin Foods, L.C., model Potato Extract 5%;

[0052] Snail enzyme: manufacturer Dalian Milun Biotechnology Co., Ltd., model MB2574, enzyme activity parameters: after adding sulfhydryl, the suspended yeast cells are permeated in a sorbitol solution at pH 5.8-7.2, 30-40 mg of enzyme is used, incubated at 37℃ for 1 h, and the dissolved oxygen and cell wall breaking are > 90%;

[0053] Cellulase: manufacturer Xiasheng (Beijing) Biotechnology Development Co., Ltd., model CEL-01, enzyme activity 1.1×10 4 U / g;

[0054] Xylanase: manufacturer Shanghai Yuye Biotechnology Co., Ltd., item number S23566, purity BR, 3×10 5 U / g;

[0055] Other materials, reagents, etc. used in the examples can be obtained from commercial channels if there is no special instruction.

[0056] Example 1

[0057] A composition containing potato extract and having the effect of prolonging satiety, comprising the following components in parts by weight: plant extract 35 parts, protein component 15 parts, dietary fiber component 32 parts, stabilizer 2 parts and sweetener 3 parts;

[0058] The plant extract comprises a combination of potato extract, white kidney bean extract, tea flower extract and lotus leaf extract at a mass ratio of 3:1:1:1, the protein component is pea protein, soybean protein and oat protein at a mass ratio of 1:1:1, the dietary fiber component is a combination of inulin, resistant dextrin, psyllium husk powder, apple fiber powder and citrus fiber powder at a mass ratio of 4:5:2:2:3, the stabilizing thickening agent is sodium polyacrylate, and the sweetener is xylitol.

[0059] The preparation method of the tea flower extract comprises the following steps:

[0060] (1) After washing and drying the tea flowers, the tea flowers are ground, the tea flower powder is soaked in 3 times the amount of 95℃ water for 1.5 h, and filter cloth filtration is performed to obtain extract A and residue A;

[0061] (2) Snail enzyme and water are added to the residue A, and enzyme hydrolysis is performed at pH=6 and 35℃ for 60 min, and the enzyme is inactivated at 85℃ for 15 min, and filter cloth filtration is performed to obtain extract B, wherein the amount of water added is 4 times the mass of the residue A, and the amount of snail enzyme added is 3 wt% of the mass of the residue A;

[0062] (3) mixing the first extract and the second extract, and concentrating and drying to obtain the lotus leaf extract with a water content of 5wt%;

[0063] The preparation method of the lotus leaf extract comprises the following steps:

[0064] (1) soaking the lotus leaf dry powder in 3 times of water at 95℃ for 1.5h, and filtering with filter cloth to obtain a first extract and a first residue;

[0065] (2) mixing the first residue, a compound enzyme and water, and subjecting to enzymolysis at pH=5 and 55℃ for 3h, and then subjecting to enzyme inactivation at 85℃ for 15min, and filtering with filter cloth to obtain a second extract, wherein the water is 6 times of the mass of the first residue, and the compound enzyme is 4wt% of the mass of the first residue, and the compound enzyme is a combination of xylanase and cellulase with a mass ratio of 2.5:1;

[0066] (3) mixing the first extract and the second extract, and concentrating and drying to obtain the lotus leaf extract with a water content of 5wt%;

[0067] The preparation method of the composition containing the potato extract and having the function of prolonging satiety, which comprises mixing the plant extract, the protein component, the dietary fiber component and the auxiliary materials to obtain the composition containing the potato extract and having the function of prolonging satiety.

[0068] Example 2

[0069] The composition containing the potato extract and having the function of prolonging satiety comprises the following components by weight: 30 parts of the plant extract, 10 parts of the protein component, 30 parts of the dietary fiber component, 3 parts of the stabilizing thickening agent and 3 parts of the sweetener.

[0070] The plant extract comprises a combination of the potato extract, the white kidney bean extract, the tea flower extract and the lotus leaf extract with a mass ratio of 2:1:1:1, the protein component comprises soybean protein and oat protein with a mass ratio of 1:1, the dietary fiber component comprises a combination of inulin, resistant dextrin, psyllium husk powder, apple fiber powder and citrus fiber powder with a mass ratio of 3:6:1:3:2, the stabilizing thickening agent is sodium polyacrylate, and the sweetener is erythritol.

[0071] The preparation method of the tea flower extract comprises the following steps:

[0072] (1) washing and drying the tea flower, and then crushing the tea flower, and soaking the tea flower powder in 4 times of water at 90℃ for 2h, and filtering with filter cloth to obtain an extract A and a residue A;

[0073] (2) adding snail enzyme and water to the filter residue A, and carrying out enzymolysis under the condition of pH=5 and 30℃ for 65min, and then carrying out enzyme inactivation under 80℃ for 20min, and then carrying out filter cloth filtration to obtain an extraction liquid B, wherein the water is added in an amount of 5 times the mass of the filter residue A, and the snail enzyme is added in an amount of 2wt% of the mass of the filter residue A;

[0074] (3) mixing the extraction liquid A and the extraction liquid B, and carrying out concentration and drying until the water content is 5wt% to obtain the tea flower extract;

[0075] The preparation method of the lotus leaf extract comprises the following steps:

[0076] (1) soaking lotus leaf dry powder in 3 times of water at 90℃ for 1h, and then carrying out filter cloth filtration to obtain a first extraction liquid and a first filter residue;

[0077] (2) mixing the first filter residue, a composite enzyme and water, and carrying out enzymolysis under the condition of pH=4 and 60℃ for 4h, and then carrying out enzyme inactivation under 80℃ for 20min, and then carrying out filter cloth filtration to obtain a second extraction liquid, wherein the water is added in an amount of 5 times the mass of the first filter residue, and the composite enzyme is added in an amount of 2wt% of the mass of the first filter residue, and the composite enzyme is a composition of xylanase and cellulase with a mass ratio of 2:1;

[0078] (3) mixing the first extraction liquid and the second extraction liquid, and carrying out concentration and drying until the water content is 5wt% to obtain the lotus leaf extract;

[0079] The preparation method of the composition for prolonging satiety containing potato extract, which comprises the following steps: uniformly mixing plant extract, protein component, dietary fiber component and auxiliary materials to obtain the composition for prolonging satiety containing potato extract.

[0080] Example 3

[0081] A composition for prolonging satiety containing potato extract, which comprises the following components in parts by weight: plant extract 40 parts, protein component 20 parts, dietary fiber component 40 parts, stabilizing thickening agent 5 parts and sweetener 5 parts.

[0082] The plant extract comprises a composition of potato extract, white kidney bean extract, tea flower extract and lotus leaf extract with a mass ratio of 5:1:1:1, the protein component is soybean protein, the dietary fiber component is a composition of inulin, resistant dextrin, psyllium husk powder, apple fiber powder and citrus fiber powder with a mass ratio of 6:3:3:1:5, the stabilizing thickening agent is sodium polyacrylate, and the sweetener is xylitol.

[0083] The preparation method of the tea flower extract comprises the following steps:

[0084] (1) washing and drying tea flower, and then crushing the tea flower, and then soaking the tea flower powder in 5 times of 95℃ water for 2h, and then filtering with filter cloth to obtain an extract A and a filter residue A;

[0085] (2) adding snail enzyme and water to the filter residue A, and then carrying out enzymolysis at pH=7 and 40℃ for 50min, and then inactivating the enzyme at 85℃ for 10min, and then filtering with filter cloth to obtain an extract B, wherein the water is added in an amount of 10 times of the mass of the filter residue A, and the snail enzyme is added in an amount of 5wt% of the mass of the filter residue A;

[0086] (3) mixing the extract A and the extract B, and then concentrating and drying to obtain the tea flower extract with a water content of 5wt%;

[0087] The preparation method of the lotus leaf extract comprises the following steps:

[0088] (1) soaking lotus leaf dry powder in 4 times of 95℃ water for 2h, and then filtering with filter cloth to obtain a first extract and a first filter residue;

[0089] (2) mixing the first filter residue, a composite enzyme and water, and then carrying out enzymolysis at pH=5 and 50℃ for 2h, and then inactivating the enzyme at 85℃ for 10min, and then filtering with filter cloth to obtain a second extract, wherein the water is added in an amount of 10 times of the mass of the first filter residue, and the composite enzyme is added in an amount of 5wt% of the mass of the first filter residue, and the composite enzyme is a combination of xylanase and cellulase with a mass ratio of 3:1;

[0090] (3) mixing the first extract and the second extract, and then concentrating and drying to obtain the lotus leaf extract with a water content of 5wt%;

[0091] The preparation method of the composition for prolonging satiety containing potato extract comprises uniformly mixing a plant extract, a protein component, a dietary fiber component and an auxiliary material to obtain the composition for prolonging satiety containing potato extract.

[0092] Example 4

[0093] Example 4 is different from Example 1 in that the addition amount of the plant extract is unchanged, and the mass ratio of the potato extract, the white kidney bean extract, the tea flower extract and the lotus leaf extract is 1:1:3:1.

[0094] Example 5

[0095] Example 5 is different from Example 1 in that the addition amount of the plant extract is unchanged, and the mass ratio of the potato extract, the white kidney bean extract, the tea flower extract and the lotus leaf extract is 1:1:1:3.

[0096] Comparative Example 1

[0097] The difference between Comparative Example 1 and Example 1 is that the amount of plant extract is unchanged, no potato extract is added, and the missing amount is made up by a combination of white kidney bean extract, tea flower extract, and lotus leaf extract in a mass ratio of 1:1:1.

[0098] Comparative Example 2

[0099] The difference between Comparative Example 2 and Example 1 is that the amount of plant extract is unchanged, no tea flower extract is added, and the missing amount is made up by a combination of potato extract, white kidney bean extract, and lotus leaf extract in a mass ratio of 3:1:1.

[0100] Comparative Example 3

[0101] The difference between Comparative Example 3 and Example 1 is that the amount of plant extract is unchanged, no lotus leaf extract is added, and the missing amount is made up by a combination of potato extract, white kidney bean extract, and tea flower extract in a mass ratio of 3:1:1.

[0102] Comparative Example 4

[0103] The difference between Comparative Example 4 and Example 1 is that the amount of plant extract is unchanged, no white kidney bean extract is added, and the missing amount is made up by a combination of potato extract, lotus leaf extract, and tea flower extract in a mass ratio of 3:1:1.

[0104] Comparative Example 5

[0105] The difference between Comparative Example 5 and Example 1 is that the tea flower extract is replaced by tea flower powder, and the tea flower powder is prepared by washing and drying tea flowers and then grinding them into powder.

[0106] Comparative Example 6

[0107] The difference between Comparative Example 6 and Example 1 is that the lotus leaf extract is replaced by lotus leaf powder.

[0108] Comparative Example 7

[0109] The difference between Comparative Example 7 and Example 1 is that the amount of dietary fiber component is unchanged, no apple fiber powder is added, and the missing amount is made up by a combination of inulin, resistant dextrin, psyllium husk powder, and citrus fiber powder in a mass ratio of 4:5:2:3.

[0110] Comparative Example 8

[0111] The difference between Comparative Example 8 and Example 1 is that the amount of dietary fiber component is unchanged, no citrus fiber powder is added, and the missing amount is made up by a combination of inulin, resistant dextrin, psyllium husk powder, and apple fiber powder in a mass ratio of 4:5:2:2.

[0112] Comparative Example 9

[0113] Comparative Example 9 differs from Example 1 in that the amount of the dietary fiber component is not changed, and no white kidney bean fiber powder is added, and the missing amount is made up by a combination of inulin, resistant dextrin, psyllium husk powder, apple fiber powder and citrus fiber powder in a mass ratio of 4:5:2:2:3.

[0114] Performance test

[0115] The compositions of Examples 1-5 and Comparative Examples 1-9 were tested as follows:

[0116] 1. Determination of swelling power and storage modulus

[0117] (1) Swelling power is used to measure the swelling capacity of the material after absorbing the solution, the greater the swelling power, the more liquid the material absorbs and the greater the volume expansion. Therefore, the greater the swelling power of the material, the stronger its ability to enhance satiety.

[0118] A certain mass of the sample was immersed in artificial gastric acid simulation solution (pH 1.2) and placed at 37°C for 30 min, then filtered and weighed, and the swelling power was calculated according to the following formula:

[0119] Wherein, m1 is the mass of the dietary fiber after water absorption and swelling after filtration, m0 is the mass of the sample taken, and the test value is the average of 3 tests recorded in Table 1.

[0120] (2) Storage modulus is an index for measuring the energy storage capacity of the material during the stress process, the higher the storage modulus, the higher the mechanical strength and the better the stability of the material.

[0121] The above filtered sample was placed on a rheometer, the tension was fixed at 0.1%, the frequency range was 1-50 rad / s, and the storage modulus (Pa) corresponding to the frequency of 10 rad / s was taken, and the test value was the average of 3 tests recorded in Table 1.

[0122] Table 1: Swelling power and storage modulus data of each group of samples

[0123]

[0124]

[0125] From the data of Example 1 and Comparative Examples 1-4 in Table 1, it can be seen that the composition of Example 1 selected from potato extract, tea flower extract and lotus leaf extract has a significant improvement in swelling power and storage modulus compared with the compositions of Comparative Examples 1-3, indicating that potato extract, tea flower extract and lotus leaf extract can synergistically improve satiety, and the composition has better support in gastric acid, so that it can resist the peristaltic pressure of the stomach wall and the erosion of gastric juice.

[0126] As can be seen from the data of Example 1 and Comparative Examples 5-6 in Table 1, the tea flower extract prepared by the specific preparation method and the lotus leaf extract prepared by the specific preparation method can also promote the improvement of the satiety of the composition, which may be because the lotus leaf extract is subjected to synergistic enzymatic hydrolysis by xylanase and cellulase in the preparation, which destroys the cell wall of the lotus leaf and releases more dietary fiber, and the tea flower extract is also subjected to enzymatic hydrolysis by snail enzyme in the preparation, and the snail enzyme contains protease, cellulase and the like which can decompose the cell wall of the tea flower and also release more dietary fiber, and the dietary fiber in the three plant extracts synergistically improves the swelling power and storage modulus of the composition.

[0127] As can be seen from Example 1 and Comparative Examples 7-9 in Table 1, the type of dietary fiber has a greater influence on the performance of improving the satiety of the composition, and when inositol, resistant dextrin, psyllium husk powder, apple fiber powder and citrus fiber powder are used in combination, the composition has better effects on improving satiety and stability, and when any of the apple fiber powder and the citrus fiber powder is missing, the performance of the composition decreases.

[0128] As can be seen from the data of Examples 1, 4-5, when the mass ratio of potato extract, white kidney bean extract, tea flower extract and lotus leaf extract is (2-5): 1: 1: 1, the composition has better effects on improving satiety and stability in gastric acid.

[0129] 2. Animal experiment

[0130] (1) Animal feeding conditions and grouping: 6-week-old clean male C57 mice with a body weight of (20±2) g were prepared, and after adaptive feeding for 7 days, the mice were divided into 15 groups according to the random grouping method, 5 mice in each group; the experimental group (fed with the composition feed of Examples 1-5 and Comparative Examples 1-9) and the control group (fed with the same amount of malt dextrin as the experimental group). The feeding dose is 4 g / 50 kg of body weight. The experimental period is 4 weeks, and the mice are fed in the same room in separate cages, 5 mice per cage, free drinking and feeding, day and night alternation for 12 h, and the temperature is controlled at (23±2) ℃ and the humidity is 60%.

[0131] (2) Determination of food intake and body weight change rate of mice: the food intake and body weight change of the experimental group compared with the control group were monitored every week, and the monitoring was continued for 4 weeks. The food intake change rate and body weight change rate of the experimental group were calculated according to the following formula:

[0132]

[0133] The results are shown in Table 2.

[0134] Table 2 Determination of food intake and body weight change of mice in each group of samples

[0135]

[0136] As can be seen from Table 2, the change rates of food intake and body weight of the mice in the test groups are negative within four weeks, which indicates that the compositions of each test group can prolong the satiety of the mice and achieve the effect of weight loss to different extents.

[0137] As can be seen from the data of Example 1 and Comparative Examples 1-6 in Table 2, the types of plant extracts and the preparation methods thereof have a greater influence on the performance of the composition. In Example 1, the plant extracts composed of potato extract, white kidney bean extract, tea flower extract prepared by a specific preparation method and lotus leaf extract prepared by a specific preparation method are added, and the food intake and body weight of the mice are significantly lower than those of the compositions of Comparative Examples 1-6, which indicates that the composition of Example 1 has the effect of prolonging satiety, thereby achieving the effect of weight loss. This may be because the specific plant extracts selected in the composition of the present application can slow down the rising speed of blood sugar, inhibit fat absorption, increase fecal volume, prolong the residence time of food in the stomach and improve intestinal flora, thereby synergistically improving the effects of weight loss and satiety prolongation of the composition.

[0138] As can be seen from the data of Example 1 and Comparative Examples 7-9 in Table 2, the types of dietary fibers have a greater influence on the performance of the composition in improving satiety. When any of apple fiber powder and citrus fiber powder is absent, the performance of the composition in prolonging satiety and weight loss is reduced.

[0139] As can be seen from the data of Example 1, 4-5, when the mass ratio of potato extract, white kidney bean extract, tea flower extract and lotus leaf extract is (2-5): 1: 1: 1, the composition has a better effect in improving satiety and weight loss.

[0140] In summary, the composition of the present application comprises plant extracts, protein components and dietary fibers, wherein the plant extracts have the effects of stimulating the release of satiety hormones and regulating metabolism, the protein components have the effects of prolonging satiety and improving metabolic rate, and the dietary fiber components have the effects of physical expansion and hormone regulation. The three components are used together to prolong satiety and reduce calorie intake, thereby achieving the effect of weight loss. This synergistic effect makes the composition have a significant advantage in controlling body weight and managing satiety, and the composition achieves the effect of weight loss in multiple dimensions, such as "reducing calorie absorption, prolonging satiety and promoting metabolism", forms a long-term value of sustainable metabolic health support, and can be used for preparing weight loss health care products.

[0141] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A composition containing potato extract and having a prolonged feeling of fullness, characterized in that, It includes the following components by weight: 30-40 parts plant extract, 10-20 parts protein, 30-40 parts dietary fiber, and 5-10 parts excipients; The plant extracts include potato extract, white kidney bean extract, tea tree flower extract, and lotus leaf extract, wherein the mass ratio of potato extract, white kidney bean extract, tea tree flower extract, and lotus leaf extract is 1:1:(2-5):1; the protein component is at least one of pea protein, soy protein, and oat protein; and the dietary fiber component is a combination of inulin, resistant dextrin, psyllium husk powder, apple fiber powder, and citrus fiber powder. The preparation method of the tea tree flower extract includes the following steps: (1) Wash and dry the tea flowers, then crush them, add them to water for extraction, filter them to obtain extract A and filter residue A, wherein the amount of water used is 3-5 times the mass of the tea flowers; (2) Add snail enzyme and water to filter residue A for enzymatic hydrolysis, inactivate the enzyme, filter, and obtain extract B; (3) Mix extract A and extract B, concentrate and dry to obtain the tea tree flower extract; The method for preparing the lotus leaf extract includes the following steps: (1) Add lotus leaf powder to water for extraction, filter, and obtain a first extract and a first filter residue, wherein the amount of water used is 3-4 times the mass of the lotus leaf powder; (2) Take the first filter residue, the compound enzyme and water, mix and enzymatically hydrolyze, inactivate the enzyme, filter, and obtain the second extract, wherein the compound enzyme is a combination of xylanase and cellulase; (3) Mix the first extract and the second extract, concentrate and dry to obtain the lotus leaf extract.

2. The composition containing potato extract and having a prolonged feeling of fullness as described in claim 1, characterized in that, The mass ratio of inulin, resistant dextrin, psyllium husk powder, apple fiber powder and citrus fiber powder is (3-6):(3-6):(1-3):(1-3):(2-5).

3. The composition containing potato extract for prolonged satiety as described in claim 1, characterized in that, The excipients include 2-5 parts of a stabilizing thickener and 3-5 parts of a sweetener.

4. The composition containing potato extract for prolonged satiety as described in claim 3, characterized in that, The stabilizing thickener is sodium polyacrylate; and / or the sweetener is at least one of xylitol, erythritol, sorbitol and maltitol.

5. The composition containing potato extract and having a prolonged feeling of fullness as described in claim 1, characterized in that, In step (2) of the preparation of the tea tree flower extract, the amount of water added is 5-10 times the mass of filter residue A; the amount of snail enzyme added is 2-5 wt% of the mass of filter residue A; the pH of enzymatic hydrolysis is 5-7; the temperature of enzymatic hydrolysis is 30-40℃; the time of enzymatic hydrolysis is 50-65 min; the enzyme inactivation temperature is 80-85℃; and the enzyme inactivation time is 10-20 min.

6. The composition containing potato extract and having a prolonged feeling of fullness as described in claim 1, characterized in that, In step (2) of preparing the lotus leaf extract, the amount of water is 5-10 times the mass of the first filter residue; the amount of compound enzyme is 2-5 wt% of the mass of the first filter residue; the pH of enzymatic hydrolysis is 4-5; the temperature of enzymatic hydrolysis is 50-60℃; the time of enzymatic hydrolysis is 2-4h; the enzyme inactivation temperature is 80-85℃; and the enzyme inactivation time is 10-20min.

7. The composition containing potato extract for prolonged satiety as described in claim 1, characterized in that, The complex enzyme is a combination of xylanase and cellulase in a mass ratio of (2-3):

1.

8. A method for preparing the composition containing potato extract for prolonged satiety according to any one of claims 1-7, characterized in that, After mixing the plant extracts, protein components, dietary fiber components, and excipients, the composition containing potato extract and prolonging satiety is obtained.

9. The use of the composition containing potato extract and having a prolonged feeling of satiety as described in any one of claims 1-7 in the preparation of functional foods for weight loss and body shaping.

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