Fat-reducing nutritional composition containing kelp extract and preparation method of fat-reducing nutritional composition

Abstract

The invention provides a fat-reducing nutritional composition containing a kelp extract and a preparation method of the fat-reducing nutritional composition, belongs to the technical field of foods, and relates to fermentation engineering and marine food manufacturing. The fat-reducing nutritional composition comprises the following components: a kelp extract, opuntia ficus-indica powder, an enhancer, a flavoring agent and a nutritional agent, wherein the enhancer is prepared from calcium beta-hydroxy-beta-methyl butyrate, catechin and betaine. The fat-reducing nutritional composition disclosed by the invention is scientific in compatibility of the components, can effectively regulate catabolism of fat, improve fat consumption, reduce fat accumulation, timely supplement nutrition, prevent muscle loss, synchronously improve the metabolic level and immunity of a body, and achieve the effects of health and fat reduction.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of food technology, and relates to fermentation engineering and marine food manufacturing, in particular to a fat-reducing nutritional composition containing kelp extract and a preparation method thereof. BACKGROUND

[0002] Modern people are generally facing the multiple impacts of high-calorie dietary intake, sedentary lifestyle and stress lifestyle, leading to a serious imbalance between energy intake and consumption. Obesity-related diseases have become one of the major global health threats. Obesity is not only an appearance problem, but also a cause of various metabolic diseases, including diabetes, cardiovascular disease, fatty liver and hypertension, and the risk of disease is 2-3 times higher than that of normal weight people. Traditional weight loss methods such as dieting and exercise are effective, but they are often difficult to adhere to and have a slow effect. Drug weight loss is fast-acting, but often accompanied by side effects such as liver damage and palpitations, and is prone to rebound after stopping. Weight loss has changed from a simple cosmetic demand to an important way to maintain overall health, and the market demand for safe, effective and stable weight loss solutions is increasingly urgent.

[0003] Current market weight loss foods and health products mainly include dietary fiber, herbal extract, probiotics and synthetic compounds. Among them, dietary fiber products (such as inulin, oat fiber) reduce calorie intake by increasing satiety, but often lack metabolic regulation function, and some products have a rough taste, making it difficult to adhere to for a long time; herbal extract (such as green tea polyphenols, gamboge fruit extract) has a certain fat metabolism promoting effect, but the active ingredients are unstable, the effect varies from person to person, and a high dose is needed to show the effect; probiotic composition improves metabolism by regulating intestinal flora, but requires high selection and dosage of specific strains and needs to be taken for a long time to see the effect; synthetic compounds (such as L-carnitine, caffeine) have a significant effect, but may cause palpitations, insomnia and other side effects, and long-term use has a risk of dependence. In addition, most products ignore nutritional balance, leading to fatigue, decreased immunity and other problems in the user during weight loss. Most weight loss products have the problems of short-term effect, obvious side effects and poor user experience, and are difficult to meet the comprehensive needs of consumers for safety, effectiveness and good taste.

[0004] As a kind of marine plants, kelp is rich in active polysaccharides, dietary fiber, protein, vitamins and other bioactive substances, and has multi-target physiological regulation function. Studies have shown that kelp extract helps to enhance fat metabolism, improve satiety, improve intestinal microenvironment and regulate blood lipid levels, and has no obvious toxic side effects, which meets the requirements of consumers for natural and safe weight loss products. In the application of kelp extract in weight loss nutritional food health products, the effect of traditional weight loss products can be improved, and balanced weight loss effect can be provided. However, there are still some deficiencies in the application of kelp extract directly added to weight loss products: first, the active ingredients of kelp extract are easy to degrade under the influence of heat and light, resulting in poor product stability, second, it is not clear which weight loss ingredients can be synergized with kelp extract, and it is difficult to achieve the best effect, third, the taste and solubility of directly adding kelp extract affect the acceptance of weight loss products, and still need to be optimized and improved. Therefore, it is urgent to develop a kind of weight loss nutritional composition containing kelp extract and its preparation method with scientific proportion, stable performance and good taste, to provide safe, effective and satisfactory weight loss products for consumers. SUMMARY

[0005] The purpose of the present application is to provide a kind of weight loss nutritional composition containing kelp extract, by adding kelp extract and synergistic effect of fortifier, Opuntia dillenii Haw powder, nutritional agent and other components, to improve fat consumption, reduce fat accumulation, and timely supplement nutrients to the body, prevent muscle loss, and achieve the effect of healthy weight loss.

[0006] In order to achieve the above purpose, the present application provides the following technical solutions: The present application provides a kind of weight loss nutritional composition containing kelp extract, by weight, including the following components: 0.5-20 parts of kelp extract, 1-50 parts of Opuntia dillenii Haw powder, 1-15 parts of fortifier, 0.2-10 parts of flavoring agent, 5-100 parts of nutritional agent.

[0007] Preferably, a kind of weight loss nutritional composition containing kelp extract, by weight, including the following components: 4-8 parts of kelp extract, 8-15 parts of Opuntia dillenii Haw powder, 3.5-6 parts of fortifier, 1-3 parts of flavoring agent, 20-30 parts of nutritional agent.

[0008] Preferably, the preparation method of the kelp extract comprises the following steps: Add kelp dry powder to ethanol aqueous solution, reflux extraction, filtration, collect filtrate and kelp residue, concentrate the filtrate, dry to obtain the initial extract; The kelp filter residue is added into water and dispersed uniformly, and then a compound enzyme is added for enzymolysis, enzyme inactivation, to obtain an enzymolysis liquid; glucose, yeast extract, and dipotassium hydrogen phosphate are added into the enzymolysis liquid, sterilized, cooled, to obtain a feed liquid, and then a fermentation bacteria is inoculated for fermentation; after the fermentation is completed, sterilization is performed, filtration is performed, the filtrate is collected, the filtrate is concentrated, and dried, to obtain a re-extract; the primary extract and the re-extract are uniformly mixed, to obtain a kelp extract.

[0009] The kelp extract is prepared by using ethanol solution primary extraction and enzyme fermentation secondary extraction, the specific fermentation bacteria is used for fermentation treatment, the complex structure of the kelp cell wall is deeply degraded, the dissolution of the plant cell contents is further effectively promoted, the effective components in the kelp extract are improved, the kelp extract has excellent effects of reducing cholesterol and triglyceride; in addition, the aspergillus chevalieri can produce antioxidant active substances, can significantly reduce the oxidative stress level, improve the fat metabolism disorder and inhibit the key enzyme activity of fat synthesis, the plant lactobacillus can also ferment to produce high-activity extracellular polysaccharide, which can combine with cholesterol in the intestinal tract, block the absorption process of the cholesterol in the intestinal tract, adjust the intestinal flora balance, enhance the lipid decomposition enzyme activity, and enhance the fat reduction effect.

[0010] Preferably, the weight ratio of the kelp dry powder and the ethanol aqueous solution is 30-60:300-600.

[0011] Preferably, the weight ratio of the kelp dry powder, water, and compound enzyme is 30-60:300-600:0.1-0.25.

[0012] Preferably, the weight ratio of the kelp dry powder, glucose, yeast extract, and dipotassium hydrogen phosphate is 30-60:2-8:0.5-3:0.2-1.

[0013] Preferably, the preparation method of the kelp extract comprises the following steps: The fresh kelp is washed, dried, and then crushed through a 40-80 mesh screen to obtain kelp dry powder; According to weight parts, 30-60 parts of kelp dry powder is added into 300-600 parts of ethanol aqueous solution, reflux extraction is performed at 65-70 DEG C and 100-150 r / min for 2-5 h, filtration is performed, the filtrate and kelp filter residue are collected, the filtrate is concentrated by rotary evaporation, and freeze-drying is performed, to obtain a primary extract; Disperse the above-mentioned kelp filter residue evenly in 300-600 parts of water, then add 0.1-0.25 parts of compound enzyme, adjust the pH to 6.0-7.0, and hydrolyze at 45-50℃ for 2-5 hours. Inactivate the enzyme to obtain the enzymatic hydrolysate. Add 2-8 parts of glucose, 0.5-3 parts of yeast extract, and 0.2-1 parts of dipotassium hydrogen phosphate to the above enzymatic hydrolysate, mix, sterilize, and cool to room temperature to obtain the material solution. Inoculate with fermentation bacteria and ferment at a constant temperature of 25-35℃ for 36-60 hours. After fermentation, sterilize, filter, collect the filtrate, concentrate the filtrate by rotary evaporation, and freeze-dry to obtain the re-extract. Mix the above primary extract and re-extract evenly to obtain the kelp extract.

[0014] Preferably, the concentration of the ethanol aqueous solution is 55-65 wt%.

[0015] Preferably, the composite enzyme is composed of alginate lyase and cellulase; the weight ratio of alginate lyase to cellulase is 1:1-3.

[0016] Preferably, the inoculum size of the fermentation bacteria is 1.0 × 10⁻⁶. 8 -6.0×10 8 cfu / mL feed solution.

[0017] Preferably, the fermentation bacteria are composed of Aspergillus serrata and Lactobacillus plantarum, and the inoculation ratio of Aspergillus serrata to Lactobacillus plantarum is 1-5:1-5.

[0018] Preferably, the weight ratio of the initial extract to the re-extracted product is 1-2:1-2.

[0019] Preferably, the enzyme inactivation temperature is 90-100℃ and the time is 5-15 min.

[0020] Preferably, the sterilization temperature is 115-121℃ and the time is 15-30 min.

[0021] Preferably, the rotary evaporation concentration temperature is 45-50℃, and the rotary evaporation concentration is reduced to 1 / 5-1 / 4 of the original filtrate volume.

[0022] Preferably, the reinforcing agent is composed of calcium β-hydroxy-β-methylbutyrate, catechin, and betaine; the weight ratio of calcium β-hydroxy-β-methylbutyrate, catechin, and betaine is 8:3-6:1-4.

[0023] Calcium β-hydroxy-β-methylbutyrate forms a highly efficient synergistic effect with polyphenols such as catechins, significantly enhancing fat metabolism, reducing serum triglyceride and total cholesterol levels, and improving fat loss. Calcium β-hydroxy-β-methylbutyrate not only reduces fat accumulation but also promotes muscle cell growth and aids in muscle recovery. Betaine alleviates metabolic stress by regulating cell osmotic pressure, providing protection for bodily functions during high-intensity fat loss, and synergistically promotes fat metabolism and protein synthesis with calcium β-hydroxy-β-methylbutyrate, resulting in a healthy muscle-building and fat-loss effect.

[0024] Preferably, the flavoring agent is composed of xylitol and mogroside; the weight ratio of xylitol to mogroside is 3-5:1.

[0025] Preferably, the nutrient is composed of whey protein powder, fructooligosaccharides, and stachyose; the weight ratio of whey protein powder, fructooligosaccharides, and stachyose is 10:2-4:1-3.

[0026] This invention provides a method for preparing a weight-loss nutritional composition containing kelp extract, comprising the following steps: Accurately weigh each component according to the formula, and mix the kelp extract, prickly pear cactus powder, fortifier, flavoring agent and nutrient evenly to obtain the fat-reducing nutritional composition containing kelp extract.

[0027] The present invention also provides the application of the fat-reducing nutritional composition containing kelp extract in the preparation of fat-reducing and weight-loss foods and health products.

[0028] Compared with the prior art, the advantages and beneficial effects of the present invention are as follows: 1. This invention provides a fat-reducing nutritional composition containing kelp extract. By adding kelp extract prepared by a specific method, along with fortifiers such as calcium β-hydroxy-β-methylbutyrate, catechins, and betaine, prickly pear powder, and other nutrients, the components are scientifically combined and work synergistically to effectively regulate fat decomposition and metabolism. While increasing fat consumption and reducing fat accumulation, it also replenishes the body with nutrients in a timely manner, prevents muscle loss, and simultaneously improves the body's metabolic level and enhances immunity, thus achieving a healthy fat-reducing effect.

[0029] 2. The kelp extract used in this invention involves a secondary extraction process, based on initial extraction with ethanol solution, followed by enzymatic fermentation of the kelp filter residue. Specific fermentation bacteria facilitate deep biotransformation of the kelp matrix, significantly enhancing the dissolution and efficacy of active ingredients. First, a compound enzymatic hydrolysis is used to initially disrupt the kelp cell wall structure, laying the foundation for subsequent fermentation. Then, *Aspergillus chejuvenilee* and *Lactobacillus plantarum* are used for synergistic fermentation. The abundant enzymes and antioxidants produced by *Aspergillus chejuvenilee* further degrade residual cell wall structures, promoting the release of intracellular active ingredients, alleviating oxidative stress, regulating lipid metabolism pathways, and inhibiting the activity of key enzymes in lipid synthesis. *Lactobacillus plantarum* also ferments to produce highly bioactive extracellular polysaccharides. These polysaccharides can bind to cholesterol in the intestines and block its absorption. Simultaneously, by optimizing the intestinal flora structure, they enhance probiotic functions and improve lipid metabolism, thereby synergistically exerting cholesterol-lowering, triglyceride-lowering, and fat-reducing effects. Detailed Implementation

[0030] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0031] The raw materials used in the embodiments and comparative examples of this invention are described below: Pear cactus powder, brand: ODILIA™, from the Italian company Bionap.

[0032] Calcium β-hydroxy-β-methylbutyrate, CAS: 135236-72-5, from Shandong Fengtai Biotechnology Co., Ltd.

[0033] Catechins, CAS: 154-23-4, from Hunan Jushuo Biotechnology Co., Ltd.

[0034] Betaine, CAS: 107-43-7, from Jinan Pengbo Biotechnology Co., Ltd.

[0035] Xylitol, CAS: 87-99-0, from Henan Yuxin Xylitol Co., Ltd.

[0036] Monk fruit glycosides, CAS: 88901-36-4, are from Hunan Denuo Health Industry Group Co., Ltd.

[0037] Whey protein powder, model: WPC 356, dry basis protein content: 70%, from Fonterra Group.

[0038] Fructooligosaccharides, model: NanoFOS P95, from Inner Mongolia Weinihao Biotechnology Co., Ltd.

[0039] Stachyose, CAS: 10094-58-3, from Xi'an Dapeng Biotechnology Co., Ltd.

[0040] Fresh kelp, origin: Rongcheng, Shandong.

[0041] Alginate lyase, enzyme activity: 10000U / mL, from Shanghai Huashang Xiangyang Biotechnology Co., Ltd.

[0042] Cellulase, enzyme activity: 11000U / mL, from Xiasheng (Beijing) Biotechnology Development Co., Ltd.

[0043] Aspergillus chevallar, strain number: CICC 41699, from the China Industrial Microbial Culture Collection Center.

[0044] Lactobacillus plantarum, strain number: CICC 20272, from China Industrial Microbial Culture Collection Center.

[0045] Example 1 This embodiment provides a weight-loss nutritional composition containing kelp extract, comprising the following components by weight: The composition comprises 5 parts kelp extract, 10 parts prickly pear cactus powder, 4.5 parts fortifier, 1.5 parts flavoring agent, and 24 parts nutrients. The fortifier consists of calcium β-hydroxy-β-methylbutyrate, catechin, and betaine in a weight ratio of 8:4.5:2.5. The flavoring agent consists of xylitol and mogroside in a weight ratio of 4:1. The nutrients consist of whey protein powder, fructooligosaccharides, and stachyose in a weight ratio of 10:3:2.

[0046] The method for preparing the kelp extract includes the following steps: Fresh kelp is washed, dried, and then pulverized through a 60-mesh sieve to obtain kelp powder. By weight, 45 parts of dried kelp powder were added to 500 parts of 60wt% ethanol aqueous solution, and refluxed at 70℃ and 100r / min for 3h. After filtration, the filtrate and kelp residue were collected. The filtrate was concentrated to 1 / 5 of the original filtrate volume by rotary evaporation at 45℃, and then freeze-dried to a water content of 1.35wt% to obtain the initial extract. The above-mentioned kelp filter residue was added to 500 parts of deionized water and dispersed evenly. Then, 0.18 parts of a compound enzyme were added, the pH was adjusted to 6.5, and enzymatic hydrolysis was carried out at 48℃ for 3 hours. The enzyme was then inactivated by heating to 95℃ for 10 minutes to obtain the enzymatic hydrolysate. The compound enzyme consisted of alginate lyase and cellulase in a weight ratio of 1:2. 4.5 parts of glucose, 1.5 parts of yeast extract, and 0.5 parts of dipotassium hydrogen phosphate were added to the above enzymatic hydrolysate and mixed. The mixture was sterilized at 121℃ for 15 minutes and cooled to room temperature to obtain the feed solution. Fermentation bacteria were then inoculated and fermented at a constant temperature of 30℃ for 48 hours. The inoculation amount of the fermentation bacteria was 3.0 × 10⁻⁶. 8 The fermentation bacteria consisted of Aspergillus chejuvenilee and Lactobacillus plantarum, with an inoculation ratio of 1:1. After fermentation, the mixture was sterilized at 121°C for 15 minutes, filtered, and the filtrate was collected. The filtrate was then concentrated to 1 / 5 of its original volume by rotary evaporation at 45°C and freeze-dried to a water content of 1.41 wt% to obtain a re-extract. The primary extract and the re-extract were mixed evenly at a weight ratio of 1:1 to obtain the kelp extract.

[0047] This embodiment provides a method for preparing a weight-loss nutritional composition containing kelp extract, comprising the following steps: Accurately weigh each component according to the formula, and mix the kelp extract, prickly pear cactus powder, fortifier, flavoring agent and nutrient evenly to obtain the fat-reducing nutritional composition containing kelp extract.

[0048] Example 2 This embodiment provides a weight-loss nutritional composition containing kelp extract, comprising the following components by weight: The formula comprises 4 parts kelp extract, 8 parts prickly pear cactus powder, 3.5 parts fortifier, 1 part flavoring agent, and 20 parts nutrients. The fortifier consists of calcium β-hydroxy-β-methylbutyrate, catechin, and betaine in a weight ratio of 8:3:4. The flavoring agent consists of xylitol and mogroside in a weight ratio of 3:1. The nutrients consist of whey protein powder, fructooligosaccharides, and stachyose in a weight ratio of 10:2:3.

[0049] The preparation method of the kelp extract is the same as that in Example 1.

[0050] This embodiment provides a method for preparing a weight-loss nutritional composition containing kelp extract, comprising the following steps: Accurately weigh each component according to the formula, and mix the kelp extract, prickly pear cactus powder, fortifier, flavoring agent and nutrient evenly to obtain the fat-reducing nutritional composition containing kelp extract.

[0051] Example 3 This embodiment provides a weight-loss nutritional composition containing kelp extract, comprising the following components by weight: The composition includes 8 parts kelp extract, 15 parts prickly pear cactus powder, 6 parts fortifier, 3 parts flavoring agent, and 30 parts nutrient. The fortifier consists of calcium β-hydroxy-β-methylbutyrate, catechin, and betaine in a weight ratio of 8:6:1. The flavoring agent consists of xylitol and mogroside in a weight ratio of 5:1. The nutrient consists of whey protein powder, fructooligosaccharides, and stachyose in a weight ratio of 10:4:1.

[0052] The preparation method of the kelp extract is the same as that in Example 1.

[0053] This embodiment provides a method for preparing a weight-loss nutritional composition containing kelp extract, comprising the following steps: Accurately weigh each component according to the formula, and mix the kelp extract, prickly pear cactus powder, fortifier, flavoring agent and nutrient evenly to obtain the fat-reducing nutritional composition containing kelp extract.

[0054] Comparative Example 1 The difference between this comparative example and Example 1 is that the composition of the reinforcing agent is different, as follows: the reinforcing agent is composed of calcium β-hydroxy-β-methylbutyrate, catechin, and betaine in a weight ratio of 8:2:5.

[0055] Comparative Example 2 The difference between this comparative example and Example 1 is that the composition of the reinforcing agent is different, as follows: the reinforcing agent is composed of calcium β-hydroxy-β-methylbutyrate, catechin, and betaine in a weight ratio of 8:6.5:0.5.

[0056] Comparative Example 3 The difference between this comparative example and Example 1 is that the composition of the reinforcing agent is different, as follows: the reinforcing agent is composed of calcium β-hydroxy-β-methylbutyrate, catechin, and betaine in a weight ratio of 7:2:6.

[0057] Comparative Example 4 The difference between this comparative example and Example 1 is that the composition of the fermentation bacteria in the preparation method of the kelp extract is different, specifically as follows: *Aspergillus chevaleri* (strain number: CICC 41699) is replaced with *Aurogonium cristatum* (strain number: CICC 2099). *Aurogonium cristatum* (strain number: CICC 2099) was purchased from the China Industrial Microbial Culture Collection Center.

[0058] Comparative Example 5 The difference between this comparative example and Example 1 is that the composition of the fermentation bacteria in the preparation method of the kelp extract is different, specifically as follows: *Aspergillus chevaleris* (strain number: CICC 41699) is replaced with *Rhizopus oryzae* (strain number: CICC 3010). *Rhizopus oryzae* (strain number: CICC 3010) was purchased from the China Industrial Microbial Culture Collection Center.

[0059] Comparative Example 6 The difference between this comparative example and Example 1 is that the composition of the fermentation bacteria in the preparation method of the kelp extract is different, specifically as follows: *Lactobacillus plantarum* (strain number: CICC 20272) is replaced with *Lactobacillus acidophilus* (strain number: CICC 6089). *Lactobacillus acidophilus* (strain number: CICC 6089) was purchased from the China Industrial Microbiological Culture Collection Center.

[0060] Comparative Example 7 The difference between this comparative example and Example 1 is that the composition of the fermentation bacteria in the preparation method of the kelp extract is different, specifically as follows: *Lactobacillus plantarum* (strain number: CICC 20272) is replaced with *Lactobacillus inulinus* (strain number: CICC 10727). *Lactobacillus inulinus* (strain number: CICC 10727) was purchased from the China Industrial Microbiological Culture Collection Center.

[0061] Comparative Example 8 The difference between this comparative example and Example 1 is that the preparation method of the kelp extract is different, as follows: The preparation method of the kelp extract includes the following steps: Fresh kelp is washed, dried, and then pulverized through a 60-mesh sieve to obtain kelp powder. By weight, 45 parts of dried kelp powder were added to 500 parts of 60wt% ethanol aqueous solution, and the mixture was refluxed at 70℃ and 100r / min for 3h. After filtration, the filtrate and kelp residue were collected. The filtrate was concentrated to 1 / 5 of the original filtrate volume by rotary evaporation at 45℃, and then freeze-dried to a water content of 1.35wt% to obtain the kelp extract.

[0062] Performance testing Male C57BL / 6J mice (weighing 30.0±2g) were used as experimental animals and were acclimatized for 7 days at 25℃ and 65% relative humidity. They were then randomly divided into 13 groups of 10 mice each. One group was fed a normal diet for 21 consecutive days as a normal diet control group, and then continued to be fed a normal diet for 28 consecutive days. The remaining 12 groups were fed a high-fat diet for 21 consecutive days to establish an obesity model experimental group. Then, 11 of the obesity model experimental groups were fed a high-fat diet and simultaneously administered the fat-reducing nutritional composition containing kelp extract obtained in Examples 1-3 and Comparative Examples 1-8 by gavage at a dose of 0.1g / kg, once a day, for 28 consecutive days. The remaining obesity model experimental group continued to be fed a high-fat diet as a high-fat diet control group for 28 consecutive days. The body weight of mice in each group was measured before and 28 days after drug administration, and the body weight change rate was calculated as follows: body weight change rate % = (body weight after 28 days of drug administration - body weight before drug administration) / body weight before drug administration × 100%. The serum levels of total cholesterol (TC) and triglycerides (TG) in mice were also measured 28 days after drug administration. The results are shown in Table 1.

[0063] Table 1: Performance Test Results of the Fat Reduction Nutritional Composition Rate of body weight change / % TC / mmol·L -1 ]] [CAT] TG / mmol·L -1 ]] Normal diet control group +2.36 3.72 0.81 High fat diet control group +8.05 4.10 1.38 Example 1 -2.98 2.46 0.51 Example 2 -2.92 2.50 0.54 Example 3 -3.07 2.40 0.49 Comparative Example 1 -2.35 2.71 0.59 Comparative Example 2 -2.27 2.77 0.60 Comparative Example 3 -2.00 2.82 0.62 Comparative Example 4 -1.65 2.97 0.65 Comparative Example 5 -1.72 2.91 0.63 Comparative Example 6 -1.46 3.08 0.70 Comparative Example 7 -1.50 3.00 0.68 Comparative Example 8 -1.01 3.23 0.75 The test results above show that the fat-reducing nutritional compositions containing kelp extract prepared in Examples 1-3 have significant fat-reducing effects, especially the fat-reducing nutritional composition of Example 3, which has the best fat-reducing effect and can effectively reduce the weight of mice as well as the TC and TG levels. In contrast, Comparative Examples 1-8 did not adopt the necessary technical solutions of this invention. Specifically, Comparative Examples 1-3 did not use a specific ratio of fortifier, and Comparative Examples 4-8 did not use kelp extract prepared by a specific method, resulting in a poorer fat-reducing effect. The reduction in mouse weight, serum TC and TG levels was significantly worse than in Example 1. This further proves the importance of the technical solutions defined in this invention for improving the fat-reducing effect.

[0064] The above description represents the preferred embodiments of the present invention. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principles of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A weight-loss nutritional composition containing kelp extract, characterized in that, By weight, it includes the following components: 0.5-20 parts kelp extract, 1-50 parts prickly pear cactus powder, 1-15 parts fortifier, 0.2-10 parts flavoring agent, 5-100 parts nutrients.

2. The weight-loss nutritional composition containing kelp extract according to claim 1, characterized in that, By weight, it includes the following components: 4-8 parts kelp extract, 8-15 parts prickly pear cactus powder, 3.5-6 parts fortifier, 1-3 parts flavoring agent, 20-30 parts nutrients.

3. The weight-loss nutritional composition containing kelp extract according to claim 1, characterized in that, The method for preparing the kelp extract includes the following steps: Add dried kelp powder to an ethanol-water solution, reflux to extract, filter, collect the filtrate and kelp residue, concentrate the filtrate, and dry to obtain the primary extract; The kelp filter residue was added to water and dispersed evenly. Then, a compound enzyme was added, and the mixture was hydrolyzed and the enzyme was inactivated to obtain an enzymatic hydrolysate. Glucose, yeast extract, and dipotassium hydrogen phosphate were added to the enzymatic hydrolysate, and the mixture was sterilized and cooled to obtain a liquid. Fermentation bacteria were then inoculated and fermented. After fermentation, the mixture was sterilized, filtered, and the filtrate was collected. The filtrate was concentrated and dried to obtain a re-extract. The primary extract and the re-extract were mixed evenly to obtain the kelp extract.

4. The weight-loss nutritional composition containing kelp extract according to claim 3, characterized in that, The complex enzyme is composed of alginate lyase and cellulase; the weight ratio of alginate lyase to cellulase is 1:1-3.

5. The weight-loss nutritional composition containing kelp extract according to claim 3, characterized in that, The fermentation bacteria consist of Aspergillus chevallaris and Lactobacillus plantarum, with an inoculation ratio of 1-5:1-5.

6. The weight-loss nutritional composition containing kelp extract according to claim 3, characterized in that, The weight ratio of the kelp powder to the ethanol-water solution is 30-60:300-600; the weight ratio of the kelp powder, water, and compound enzyme is 30-60:300-600:0.1-0.25; and the weight ratio of the kelp powder, glucose, yeast extract, and dipotassium hydrogen phosphate is 30-60:2-8:0.5-3:0.2-1.

7. The weight-loss nutritional composition containing kelp extract according to claim 1, characterized in that, The reinforcing agent is composed of calcium β-hydroxy-β-methylbutyrate, catechin, and betaine; the weight ratio of calcium β-hydroxy-β-methylbutyrate, catechin, and betaine is 8:3-6:1-4.

8. The weight-loss nutritional composition containing kelp extract according to claim 1, characterized in that, The flavoring agent is composed of xylitol and mogroside; the weight ratio of xylitol to mogroside is 3-5:

1.

9. The weight-loss nutritional composition containing kelp extract according to claim 1, characterized in that, The nutrient is composed of whey protein powder, fructooligosaccharides, and stachyose; the weight ratio of whey protein powder, fructooligosaccharides, and stachyose is 10:2-4:1-3.

10. A method for preparing a fat-reducing nutritional composition containing kelp extract according to any one of claims 1-9, characterized in that, Includes the following steps: Accurately weigh each component according to the formula, and mix the kelp extract, prickly pear cactus powder, fortifier, flavoring agent and nutrient evenly to obtain the fat-reducing nutritional composition containing kelp extract.