A meal replacement powder for weight loss in obese patients and a method for preparing the same

Abstract

The application belongs to the technical field of functional food, and particularly discloses a meal replacement powder for weight loss of obese patients and a preparation method thereof. The meal replacement powder comprises whey protein powder, composite dietary fiber (containing at least two kinds of konjac powder and the like), functional carbohydrate, functional fat (containing medium-chain fatty acid and the like), and composite vitamins, minerals, functional additives (L-carnitine and the like), and stability additives. The preparation comprises raw material pretreatment, small material premixing, large material mixing, microencapsulation of fat-soluble components, total mixing, sterilization and packaging, and the key lies in that the fat-soluble components are wrapped by wall materials and spray dried into microcapsules. The meal replacement powder can balance nutrition, strengthen satiety, promote fat metabolism, avoid muscle loss and electrolyte imbalance, has a shelf life of 12 months at room temperature, has good palatability, has good weight loss effect (average weight loss of 5.8 kg in 2 months), has no adverse reactions, and is suitable for long-term weight loss diet management of obese patients.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of functional food, and particularly relates to a meal replacement powder for weight loss of obese patients and a preparation method thereof. BACKGROUND

[0002] With the high sugar and fat diet structure and the sedentary lifestyle, obesity has become a major global public health problem. Obesity is prone to induce type II diabetes, hypertension, non-alcoholic fatty liver and other complications, and significantly increases the risk of cardiovascular diseases.

[0003] The core of weight loss is "heat negative balance", but pure diet control is easy to cause nutritional imbalance, insufficient satiety and other problems. Meal replacement powder has become the mainstream weight loss auxiliary food due to its convenience and controllability. However, the existing weight loss meal replacement powder has obvious technical defects: Insufficient nutritional synergy: Most products take "low heat" as the core, ignore the collocation of high-quality protein and fat metabolism components, long-term consumption is easy to cause muscle loss, and lack of vitamins D, iron and other trace nutrients, causing decreased immunity; Short satiety duration: relying on single dietary fiber, the water absorption expansion rate is less than or equal to 100 times, the satiety is short, and the patients are easy to have extra meals, resulting in a significant reduction in weight loss effect; Weak fat metabolism: no synergistic system of fat decomposition and energy consumption is formed, and only dieting for weight loss is easy to cause a decrease in basal metabolic rate, and a high rebound rate; Safety hazards: no electrolyte combination is added, long-term meal replacement is easy to cause hypokalemia and hypomagnesemia, and the performance is fatigue and arrhythmia; Poor stability and palatability: fat-soluble components (such as vitamin E and vegetable oil) are easy to oxidize, the shelf life is mostly less than 6 months, and the long-term consumption has poor compliance due to monotonous taste.

[0004] Therefore, developing a meal replacement powder for obese patients, which is nutritionally balanced, has strong satiety, promotes fat metabolism and is safe, has become the key to breaking through the bottleneck of the existing technology. SUMMARY

[0005] The purpose of the present application is to overcome the defects of the existing weight loss meal replacement powder, and provide a meal replacement powder for weight loss of obese patients and a preparation method thereof. Through precise formula design and process optimization, the synergy of weight loss, nutrition and safety is achieved.

[0006] To solve the above technical problems, the present application provides a meal replacement powder for weight loss of obese patients, which comprises the following components by weight: 150-200 parts of whey protein powder; 110-190 parts of composite dietary fiber; 35-45 parts of functional carbohydrates; Functional fat 45-55 parts; Compound vitamin 5-6 parts; Compound mineral 6-7 parts; Functional auxiliary agent 11-12 parts; Stability auxiliary agent 2-3 parts; Flavoring agent (edible essence) 1-2 parts; The compound dietary fiber includes at least two of konjac powder, chia seed powder and soybean polysaccharide; The functional carbohydrate includes maltodextrin, fructooligosaccharide and maltitol, and the weight ratio of maltodextrin, fructooligosaccharide and maltitol is (1.5-2.5):(0.8-1.2):(0.8-1.2); The functional fat at least includes medium-chain fatty acid, high-oleic sunflower oil and soybean oil.

[0007] The meal replacement powder for weight loss of obese patients provided by the application, by scientifically proportioning whey protein powder, compound dietary fiber, functional carbohydrate, functional fat, compound vitamin, compound mineral, functional auxiliary agent and stability auxiliary agent, not only provides high-quality protein to maintain muscle mass and meet basic nutritional needs by using high-content whey protein powder, but also effectively enhances satiety and delays gastric emptying by using compound dietary fiber, avoids excess calories while controlling sugar energy supply by using functional carbohydrate matched with maltodextrin, fructooligosaccharide and maltitol in a specific ratio, promotes fat metabolism without increasing fat accumulation by using functional fat, prevents nutritional deficiency during weight loss by using compound vitamin and compound mineral to supplement micronutrients, further assists metabolic regulation by using functional auxiliary agent, guarantees product shelf life by using stability auxiliary agent, and improves palatability by using flavoring agent, so that the meal replacement powder has the advantages of balanced nutrition, strong satiety, high weight loss efficiency, good safety and good palatability, and can well meet the dietary needs of obese patients during weight loss.

[0008] Preferably, the compound vitamin at least includes the following components in terms of weight parts: sodium ascorbate 1.5-2.5 parts, dl-α-tocopherol acetate 0.8-1.2 parts, tocopherol 0.4-0.6 parts, nicotinamide 0.4-0.6 parts, calcium pantothenate 0.2-0.4 parts, pyridoxine hydrochloride 0.1-0.3 parts, retinol palmitate 0.1 part, thiamine hydrochloride 0.1 part, riboflavin 0.1 part, beta-carotene 0.1-0.2 parts, folic acid 4×10 -4 -6×10 -4 parts, biotin 0.04-0.06 parts, vitamin K1 0.1 part, vitamin D3 2×10 -4 -4×10 -4 parts, vitamin B 12 4×10 -5 -6×10 -5 parts.

[0009] The preferred vitamin complex component of the present application covers various essential vitamins for human body, and the amount of each component is accurately controlled in a scientific range, which can not only play an antioxidant role through sodium ascorbate and promote iron absorption, dl-alpha-tocopherol acetate and tocopherol synergistically protect the fat-soluble components in the meal replacement powder from oxidation, nicotinamide, calcium pantothenate, and pyridoxine hydrochloride participate in energy metabolism to assist the maintenance of body function during weight loss, retinol palmitate, vitamin D3, and vitamin K1 ensure visual function, calcium absorption, and bone health, folic acid and vitamin B 12 The present application can prevent anemia and nervous system damage that may be caused by weight loss, and can comprehensively supplement trace nutrients that are easily lost during weight loss of obese patients through the functional synergy of various vitamins, avoid problems such as decreased immunity and metabolic disorders caused by nutritional deficiency, and strengthen overall nutritional balance, thereby providing a solid vitamin nutrition support for safe and efficient weight loss.

[0010] Preferably, the complex mineral substance comprises the following components by weight: 1.5-2.5 parts of calcium carbonate, 0.8-1.2 parts of magnesium sulfate, 0.8-1.2 parts of sodium sulfate, 0.8-1.2 parts of potassium chloride, 0.8-1.2 parts of sodium chloride, 0.08-0.12 parts of ferrous sulfate, 0.08-0.12 parts of zinc sulfate, 0.04-0.06 parts of manganese sulfate, 0.04-0.06 parts of sodium selenate, and 0.008-0.012 parts of chromium chloride.

[0011] The preferred complex mineral substance component of the present application covers various macroelements and trace elements, which can not only supplement calcium elements through calcium carbonate to maintain the bone health and neuromuscular excitability of obese patients during weight loss, but also maintain the osmotic pressure and electrolyte balance of the body fluid through the synergistic effect of magnesium sulfate, potassium chloride, sodium chloride, and sodium sulfate, effectively preventing problems such as fatigue, arrhythmia, and low potassium, low sodium, and low magnesium that may be caused by long-term meal replacement, and can supplement iron elements through ferrous sulfate to avoid iron deficiency anemia during weight loss, zinc sulfate to ensure immune function and protein synthesis and improve appetite, manganese sulfate to participate in energy metabolism and bone formation, sodium selenate to play an antioxidant role to protect thyroid function and relieve oxidative stress damage, and chromium chloride to improve insulin sensitivity to assist blood glucose control, and the functions of the various minerals are complementary and synergistic, which can comprehensively supplement the mineral nutrients that are easily lost during weight loss of obese patients, avoid problems such as metabolic disorders and decreased immunity caused by insufficient minerals, and further consolidate the overall nutritional balance, thereby providing reliable mineral support for safe and efficient weight loss.

[0012] Preferably, the functional auxiliary agent comprises at least one of L-carnitine, aminomethyl sulfonic acid and inositol. The metabolic regulation requirements of obese patients during weight loss can be precisely matched, wherein L-carnitine can act as a fat metabolism carrier to effectively promote the entry of long-chain fatty acids into mitochondrial oxidation decomposition to reduce fat accumulation, aminomethyl sulfonic acid can assist in regulating lipid metabolism, relieving oxidative stress damage during weight loss and protecting liver function, and inositol can improve insulin sensitivity to assist in stabilizing blood sugar and preventing metabolic disorders during weight loss; the functions of the other components such as whey protein powder and functional fat in the meal replacement powder are synergistic, further strengthening the effects of fat metabolism promotion and metabolic balance maintenance, and avoiding the problem of decreased basal metabolic rate or metabolic imbalance caused by simple weight loss.

[0013] Preferably, the stability auxiliary agent comprises at least one of ascorbic acid palmitate and choline chloride. As a fat-soluble antioxidant, ascorbic acid palmitate can effectively inhibit the oxidation and deterioration of functional fat (such as medium-chain fatty acids and high-oleic sunflower oil) and fat-soluble vitamins (such as dl-alpha-tocopherol acetate and vitamin K1) in the meal replacement powder, avoid the generation of odor (harah smell) or nutrient loss, and significantly prolong the shelf life of the product; choline chloride not only enhances the stability of the product system, reduces powder caking or stratification after brewing, but also participates in fat metabolism to assist in preventing fatty liver problems that may occur during weight loss, and is adapted to the components such as whey protein powder and functional fat in the meal replacement powder, thereby ensuring the stability and safety of the product during storage and consumption, and providing more help for obese patients to lose weight through the additional metabolic regulation effect of choline chloride.

[0014] The application also provides a preparation method of the meal replacement powder for weight loss of obese patients. Raw material pretreatment: the solid components in the composite dietary fiber are dried in a hot air drying oven at 60-70 DEG C for 2-3 hours to control the water content to be less than or equal to 5%; the whey protein powder is sieved through an 80-100 mesh sieve to remove impurities; Small material premixing: the flavoring agent and part of the functional carbohydrate are premixed at a mass ratio of 1: (2-3), then the composite vitamins, the composite minerals and the functional auxiliary agent are added, and stirred and mixed at a speed of 150-200 r / min for 10-15 minutes, and sieved through a 20-30 mesh sieve to obtain a premixed small material; Large material mixing: the whey protein powder and the composite dietary fiber pretreated in step (1) and the remaining functional carbohydrate are stirred and mixed at a speed of 180-220 r / min for 15-20 minutes to obtain a mixed large material; Fat-soluble ingredient treatment: the functional fat and the stability auxiliary agent are mixed to form a fat-soluble mixed solution; the wall material is added, and a high-speed shear is formed to form a milk emulsion, which is spray dried to obtain a fat-soluble microcapsule; Total mixing: the premixed small material, mixed large material and fat-soluble microcapsule are added into a three-dimensional mixer, and mixed at a speed of 80-100 r / min for 20-25 minutes to obtain a mixed powder; Sterilization packaging: the mixed powder is subjected to pasteurization at 80-85 DEG C for 10-15 minutes, and then vacuum packaged after cooling to obtain a meal replacement powder for weight loss of obese patients.

[0015] The preparation method of the present application forms a complete quality guarantee system from raw material processing to packaging through scientific step-by-step design and precise parameter control. The solid components of the composite dietary fiber and the whey protein powder are first dried and sieved for pretreatment, which effectively avoids subsequent powder caking and improves the dispersibility of the raw materials. The flavoring agent is first premixed with part of the functional carbohydrates in the small material premixing stage, and then the composite vitamins, composite minerals and functional additives are added and stirred and sieved, which can prevent the agglomeration of the small material to ensure its uniform dispersion. The high-speed mixing of the large material ensures the full fusion of the pretreated whey protein powder, composite dietary fiber and remaining functional carbohydrates. The fat-soluble ingredients are mixed with the stability aid, and the wall material is high-speed sheared to form a milk emulsion, which is then spray dried to form microcapsules, which can effectively protect the functional fat and other fat-soluble ingredients from oxidation and significantly prolong the shelf life of the product. The three-dimensional mixer is used for total mixing to ensure the uniformity of the premixed small material, mixed large material and fat-soluble microcapsule. Finally, pasteurization and vacuum packaging are used to ensure product safety and moisture-proof freshness. The whole method is clear in steps and parameters, and takes into account the characteristics of raw materials, product nutrition retention and quality stability. It can be mass-produced by relying on conventional food processing equipment, and can efficiently prepare a meal replacement powder that meets the weight loss needs of obese patients.

[0016] Preferably, the wall material in step (4) is a mixture of malt dextrin and gum arabic in a mass ratio of (2-4):1, and the mass of the wall material is 30-50% of the mass of the fat-soluble mixed liquid. The good film-forming property of malt dextrin and the excellent emulsifying property of gum arabic can form a synergistic effect, efficiently encapsulate functional fat and stability aid, significantly improve the embedding rate of fat-soluble ingredients to reduce oxidation loss, and avoid excessive wall material leading to unbalanced nutrition ratio of the meal replacement powder or caking and rough texture after reconstitution. Malt dextrin and gum arabic are both food-grade raw materials, which are safe and suitable for obese patients, further ensuring the activity of fat-soluble ingredients during product storage and consumption.

[0017] Preferably, the rotation speed of the high-speed shearing in step (4) is 3000-4000 r / min, and the time is 5-8 minutes, which ensures that the functional fat, the stability aid and the wall material are fully emulsified and dispersed to form a uniform and small-sized emulsion, lays a foundation for subsequent high-efficiency embedding of spray drying, and avoids low embedding rate and easy oxidation of fat-soluble ingredients due to insufficient emulsification.

[0018] Preferably, the particle size of the emulsion in step (4) is 2-5 μm, which can ensure uniform atomization of the emulsion in the subsequent spray drying process, so that the wall material can fully wrap the functional fat and the stability aid, significantly improve the embedding rate of fat-soluble ingredients, and effectively reduce the oxidation loss of the fat-soluble ingredients in storage and processing; the particle size of the formed fat-soluble microcapsules is suitable for the overall powder system of the meal replacement powder, which can be uniformly dispersed with the premixed small material and the mixed large material in the subsequent total mixing stage, avoids the problem of uneven product composition caused by microcapsule aggregation; at the same time, the microcapsules with the particle size can be quickly dissolved and dispersed in warm water, and are not easy to produce sedimentation or stratification, which improves the taste of the meal replacement powder, and the small particle size can also increase the contact efficiency of the fat-soluble ingredients and digestive enzymes, and help the absorption of nutrients.

[0019] Preferably, the uniformity error of the mixed powder in step (5) is ≤3%, which can ensure that the whey protein powder, the composite dietary fiber, the fat-soluble microcapsules (containing functional fat), the composite vitamins, the composite minerals and other components in the meal replacement powder are uniformly dispersed in the overall powder, avoids the problem of nutritional imbalance caused by excessive or insufficient local ingredients, ensures that obese patients can intake precise nutrition every time, stabilizes the weight loss effect, prevents the rough local taste (such as fiber aggregation) and the imbalance of flavor concentration caused by uneven ingredients, improves the palatability of the product to enhance the eating compliance of patients, reduces the batch difference in the production process, ensures the quality consistency of each batch of meal replacement powder, adapts to the industrialized production demand, and provides a strong guarantee for the safety, stability and practicability of the product.

[0020] Compared with the prior art, the present application has the following advantages: The meal replacement powder for weight loss of obese patients overcomes the defects of unbalanced nutrition, weak satiety, poor fat metabolism synergy and insufficient safety of the existing weight loss meal replacement powder, and through precise proportioning of whey protein powder (high-quality protein source), composite dietary fiber (konjac powder, chia seed powder, etc.), functional fat (medium-chain fatty acid, etc.), composite vitamins, composite minerals and functional additives (L-carnitine, etc.), a heat-controllable and nutrition-comprehensive diet system can be constructed to meet the needs of obese patients for high-quality protein and essential micronutrients during weight loss, muscle loss and nutritional deficiency can be avoided, satiety can be prolonged (additional snacks can be reduced) by relying on the high swelling property of composite dietary fiber, fat metabolism can be accelerated by the synergistic effect of functional fat and additives, and the problems of metabolic disorders and fatigue caused by the simple pursuit of low heat in the existing products can be solved, so as to realize the dual goals of safe weight loss and nutritional guarantee.

[0021] The preparation method of the present application effectively guarantees the product quality and industrial adaptability through step-by-step optimization design (raw material pretreatment, small material premixing, large material mixing, fat-soluble microencapsulation, etc.). The pretreatment link reduces the risk of raw material caking, the small material premixing ensures uniform dispersion of trace ingredients, the fat-soluble microencapsulation technology (specific wall material, shear and spray parameters) greatly reduces the oxidation rate of fat-soluble ingredients to extend the shelf life, and the total mixing temperature and uniformity error (≤3%) ensure that the quality of each batch of products is consistent, and then pasteurization and vacuum packaging are performed to improve the safety of the product; at the same time, the product has good taste (no stratification and no roughness), and the patient has high long-term eating compliance. Compared with the problems of uneven composition, short shelf life and poor palatability caused by simple process in the prior art, the present application can better meet the dietary management needs of obese patients for long-term weight loss, and can rely on conventional food equipment to realize mass production, and has good industrialization prospects. BRIEF DESCRIPTION OF DRAWINGS

[0022] Figure 1 is the body shape comparison of one of the volunteers in Example 1 before and after intervention for 2 months. DETAILED DESCRIPTION

[0023] The claims of the present application are further described in detail below in conjunction with specific embodiments, but do not constitute any limitation on the present application, and any limited number of modifications made by anyone within the scope of the claims of the present application are still within the scope of the claims of the present application.

[0024] Example 1: A meal replacement powder for weight loss of obese patients, each bag of about 850 g (containing 20 small bags) includes: Whey protein powder (purity 85%) 350 g; Composite dietary fiber 280 g, specifically: konjac powder 100 g, chia seed powder 160 g, soybean polysaccharide 20 g; functional carbohydrates 80 g, specifically: maltodextrin 40 g, fructooligosaccharide 20 g, maltitol 20 g; functional fats 90 g, specifically: medium-chain fatty acids 60 g, high-oleic sunflower oil 20 g, soybean oil 10 g; complex vitamins about 10.2 g, specifically: sodium ascorbate 4 g, dl-α-tocopherol acetate 2 g, tocopherol 1 g, nicotinamide 1 g, calcium pantothenate 0.6 g, pyridoxine hydrochloride 0.4 g, retinol palmitate 0.2 g, thiamine hydrochloride 0.2 g, riboflavin 0.2 g, beta-carotene 0.3 g, folic acid 1 mg, biotin 0.1 g, vitamin K1 0.2 g, vitamin D3 0.6 mg, vitamin B 12 0.1 mg; complex minerals 12.62 g, specifically: calcium carbonate 4 g, magnesium sulfate 2 g, sodium sulfate 2 g, potassium chloride 2 g, sodium chloride 2 g, ferrous sulfate 0.2 g, zinc sulfate 0.2 g, manganese sulfate 0.1 g, sodium selenate 0.1 g, chromium trichloride 0.02 g; functional adjuvants 22 g, specifically: inositol 2 g, L-carnitine 10 g, aminothioglycolate 10 g; stability adjuvants 4 g, specifically: choline chloride 2 g, ascorbic acid palmitate 2 g; vanilla flavoring 2 g.

[0025] The preparation method comprises the following steps: (1) raw material pretreatment: the solid components in the complex dietary fiber are placed in a hot air drying oven at 60-70°C for drying for 3 hours, and the water content is controlled to be ≤5%; the whey protein powder is passed through a 100-mesh sieve to remove impurities; (2) small material premixing: the flavoring agent is first premixed with part of the functional carbohydrates at a mass ratio of 1:2, and then the complex vitamins, complex minerals and functional adjuvants are added, and stirred and mixed at a speed of 180 r / min for 10 minutes, and then passed through a 30-mesh sieve to obtain a premixed small material; (3) large material mixing: the whey protein powder pretreated in step (1), the complex dietary fiber and the remaining functional carbohydrates are stirred and mixed at a speed of 200 r / min for 20 minutes to obtain a mixed large material; (4) treatment of fat-soluble components: the functional fats are mixed with the stability adjuvants to form a fat-soluble mixture; the wall material is added, high-speed shearing is performed at 4000 r / min for 5 minutes to form an emulsion with a particle size of 5 μm, and then spray drying (the inlet air temperature is 200°C, and the outlet air temperature is 80°C) is performed to obtain fat-soluble microcapsules; the wall material is a mixture of maltodextrin and gum arabic at a mass ratio of 4:1, and the mass of the wall material is 40% of the mass of the fat-soluble mixture; (5) Total mixing: the premixing small materials, mixing large materials, and fat-soluble microcapsules are added to a three-dimensional mixer, and mixed at a speed of 100 r / min for 20 minutes to obtain a mixed powder, and the uniformity error of the mixed powder is ≤3%; (6) Sterilization and packaging: the mixed powder is subjected to 85°C pasteurization for 15 minutes, cooled, and then vacuum packaged to obtain a meal replacement powder for weight loss of obese patients.

[0026] Example 2: A meal replacement powder for weight loss of obese patients, each bag of about 850 g (containing 20 small bags) comprises: 400 g of whey protein powder (purity 80%), 110 g of konjac powder, 100 g of chia seed powder, and the remaining components are the same as in Example 1, and the preparation method is the same as in Example 1.

[0027] Example 3: A meal replacement powder for weight loss of obese patients, each bag of about 850 g (containing 20 small bags) comprises: 300 g of whey protein powder (purity 88%), 200 g of konjac powder, 110 g of chia seed powder, and the remaining components are the same as in Example 1, and the preparation method is the same as in Example 1.

[0028] Comparative Example 1 The difference from Example 1 is that maltodextrin is used instead of konjac powder and chia seed powder.

[0029] Comparative Example 2 The difference from Example 1 is that the fat-soluble ingredients (functional fat and stability aid) are not made into fat-soluble microcapsules but are directly mixed, i.e., the premixing small materials, mixing large materials, functional fat, and stability aid are added together to a three-dimensional mixer to obtain a mixed powder.

[0030] Quality inspection: 1. Nutrient component detection Detection method: According to GB 5009 series of national food safety standards, the contents of protein, dietary fiber, functional carbohydrate, functional fat (mainly medium-chain fatty acids), and complex vitamins (vitamin C, vitamin D 3、 Vitamin B 12 , etc.), and complex minerals (calcium, iron, potassium, etc.) of the meal replacement powders of Examples 1-3 and Comparative Examples 1-2 are detected, and the deviation of the measured values from the designed values is compared.

[0031] The detection results are shown in Table 1: the measured values of all nutritional ingredients of Examples 1-3 deviate from the formula design values by ≤1%, indicating that the raw material ratio is accurate and there is no significant loss of nutritional ingredients during the preparation process. Among them, Example 1 has a balanced ratio of whey protein and composite dietary fiber, and the content of protein and dietary fiber meets the needs of obese patients for muscle preservation and food control; Example 2 has increased whey protein content and reduced dietary fiber content; Example 3 has reduced whey protein content and increased dietary fiber content, reflecting the flexibility of the formula. Comparative Example 1 uses malt dextrin instead of konjac powder and chia seed powder, and the measured value of dietary fiber is only 16.5%, which is far lower than the design value of 32.9%, and cannot meet the needs of satiety and intestinal regulation, exposing the defects of single carbohydrate replacing composite dietary fiber. Comparative Example 2 has low content of medium-chain fatty acids and vitamin D3 due to the oxidation of non-microencapsulated fat-soluble ingredients, which proves the necessity of microencapsulating fat-soluble ingredients.

[0032] Table 1: Nutritional ingredient detection results

[0033] 2. Stability detection Detection method: Accelerated stability test (40℃, relative humidity 75% for 6 months), regular detection of sample sensory state (caking, odor), peroxide value (measure of oxidation degree of fat-soluble ingredients), and nutrient retention rate; at the same time, normal temperature storage test (25℃, relative humidity 60%), record shelf life.

[0034] The detection results are shown in Table 2: Examples 1-3 have peroxide values ≤0.19 g / 100 g (far lower than 0.25 g / 100 g of GB 7101-2022 "National Food Safety Standard Beverages") after 6 months due to the addition of stability aids and the microencapsulation of fat-soluble ingredients, high nutrient retention rate, and normal temperature shelf life of 12 months. Comparative Example 1 has normal fat-soluble ingredient treatment, but due to the strong hygroscopicity of single malt dextrin, it causes slight caking and the normal temperature shelf life is shortened to 10 months. Comparative Example 2 has a peroxide value of 0.35 g / 100 g after 6 months due to the direct exposure of fat-soluble ingredients without microencapsulation, and has a halitosis odor, a nutrient retention rate of only 75%, and a normal temperature shelf life of only 4 months.

[0035] Table 2: Stability detection results

[0036] 3. Safety detection Detection method: According to GB 7101-2022 "National food safety standard Beverage", detect total number of colonies, coliform group, Staphylococcus aureus, Salmonella and other microbial indicators; According to GB 2762-2022, detect the content of heavy metals such as lead, arsenic and mercury, and analyze whether the electrolyte (potassium, magnesium, sodium) content in the composite mineral substance meets the daily human needs The detection results are shown in Table 3: all samples meet the national standards for microorganisms and heavy metals, indicating that pasteurization and raw material screening effectively control safety risks. The potassium content of Examples 1-3 and Comparative Examples 1-2 is consistent (235 mg / 100 g), but Comparative Example 1 lacks dietary fiber and Comparative Example 2 is oxidized due to fat-soluble ingredients, which may cause electrolyte imbalance related adverse reactions in subsequent efficacy verification.

[0037] Table 3 Safety test results

[0038] 4. Detection of brewing palatability Detection method: Take 1 bag (about 42.5 g) of each sample product, add 200 mL of 40°C warm water for brewing, and observe the solubility and layering; Invite 30 volunteers to conduct sensory evaluation on a 5-point scale (5 points: smooth and no residue, natural smell; 1 point: clumping and layering, pungent smell).

[0039] The detection results are shown in Table 4: Examples 1-3 are sieved with whey protein and dried with composite dietary fiber, and the particle size of fat-soluble microcapsules is 2-5 μm, which is suitable for brewing, with fast dissolution speed, no clumping, and high sensory score. Comparative Example 1 has slight clumping after brewing due to the strong viscosity of malt dextrin, resulting in a lower score; Comparative Example 2 has oil-water separation after brewing due to the lack of microencapsulation of fat-soluble ingredients, and the smell is slightly smelly due to oxidation, with the lowest score.

[0040] Table 4 Brewing palatability test results

[0041] Weight loss efficacy verification: Select 100 obese volunteers (25-45 years old) with BMI≥28 kg / m 2 , excluding underlying diseases such as diabetes and hypertension, and randomly divide them into 5 groups (20 people in each group), corresponding to Examples 1-3 and Comparative Examples 1-2.

[0042] All groups replace dinner with corresponding meal replacement powder every day, with 200 g of fresh vegetables (spinach, broccoli, etc.), the rest of the diet is unified (low fat and low salt, daily calorie control 1200-1800 kcal), intervention period 2 months; daily record of satiety score (5 points), before intervention, 1 month, 2 months, test body weight, body fat rate, waist circumference, after intervention, test serum total protein, hemoglobin (evaluate nutritional status), statistics adverse reactions (fatigue, dizziness, etc.).

[0043] The results are shown in Table 5, weight loss effect: the implementation example 1 group because the composite dietary fiber water absorption rate reaches more than 150 times, strong satiety (score 4.3), reduce additional meal; At the same time, medium-chain fatty acids and L-carnitine synergistically promote fat metabolism, so the body weight, body fat rate, waist circumference decrease most significantly (the shape change of a volunteer is shown in Figure 1 The implementation example 2 group because of the increase of whey protein, although the muscle preservation effect is good, but the dietary fiber is reduced, the satiety is slightly weak (score 4.1), the weight loss effect is slightly inferior to the implementation example 1; The implementation example 3 group because of the increase of dietary fiber, strong satiety (score 4.2), but the whey protein is reduced, the risk of muscle loss is slightly increased, the weight loss effect is close to the implementation example 1, better than the implementation example 2; The comparative example 1 group because of the lack of dietary fiber, weak satiety (score 3.1), patients are prone to additional eating, the weight loss effect is only 55% of the implementation example 1; The comparative example 2 group because of the oxidation of fat-soluble components (medium-chain fatty acids, vitamin D3 loss), the synergistic effect of fat metabolism is invalid, and the low compliance leads to the worst weight loss effect, only 48% of the implementation example 1.

[0044] Nutrition guarantee: The implementation examples 1-3 groups because of sufficient whey protein and scientific composite vitamin / mineral ratio, the standard rate of serum total protein is 100%, the standard rate of hemoglobin is 100%, there is no problem of nutritional deficiency and anemia. The comparative example 1 group because of the lack of dietary fiber, the intestinal absorption function is weakened, and the replacement of composite fiber with maltodextrin leads to the reduction of trace nutrients (such as iron) absorption, the standard rate of serum total protein and hemoglobin is low; The comparative example 2 group because of the oxidation and loss of fat-soluble vitamins (D3, E), and the activity of functional additives (L-carnitine) is reduced, the standard rate of nutritional indicators is lower.

[0045] Safety: The implementation examples 1-3 groups have no adverse reactions, because of scientific electrolyte ratio and balanced nutrition, there is no problem of fatigue, dizziness, etc.; Only one person in the comparative example 1 group has fatigue (incidence 5%), because of the lack of dietary fiber leading to slow intestinal peristalsis and electrolyte absorption imbalance; Two people in the comparative example 2 group have fatigue (incidence 10%), one person has dizziness, because of the oxidation of fat-soluble components producing trace harmful substances, and the loss of vitamin D3 affecting calcium absorption, aggravating physical discomfort.

[0046] Table 5 Effect verification results

[0047] The above quality inspection and efficacy verification results show that the meal replacement powders of Examples 1-3 of this invention have significant advantages: In terms of quality, the deviation between the measured and designed nutritional values ​​is ≤1%, the compound dietary fiber is sufficient and scientifically pretreated, the fat-soluble components achieve a peroxide value ≤0.19 g / 100g through microencapsulation technology, a shelf life of up to 12 months at room temperature, complete dissolution without clumping or layering within 30-35 seconds after mixing, and a sensory score of 4.5-4.6 points; In terms of efficacy, after 2 months of intervention, weight loss of 5.2-5.8 kg, a reduction in body fat percentage of 3.2-3.5%, and a waist circumference reduction of 5.8-6.2 cm (e.g., ... Figure 1 As shown in the figure, the daily satiety score was 4.1-4.3, and the serum total protein and hemoglobin levels reached 100% without adverse reactions. However, Comparative Example 1 had a weak weight loss effect (only 3.2 kg) and poor satiety (3.1 points) due to insufficient dietary fiber; Comparative Example 2 had the worst weight loss effect (only 2.8 kg) and a relatively high incidence of adverse reactions due to the oxidation of fat-soluble components, resulting in a short shelf life (only 4 months) and separation of the powder.

[0048] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit them; those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions will not cause the essence of the corresponding technical solutions to deviate from the protection scope of the present invention.

Claims

1. A meal replacement powder for weight loss in obese patients, characterized in that, By weight parts, including the following components: Whey protein powder 150-200 parts; Compound dietary fiber 110-190 parts; Functional carbohydrates 35-45 parts; Functional fat 45-55 parts; Compound vitamins 5-6 parts; Compound minerals 6-7 parts; Functional adjuvant 11-12 parts; Stability adjuvant 2-3 parts; Flavoring agent 1-2 parts; The compound dietary fiber includes at least two of konjac powder, chia seed powder and soybean polysaccharide; The functional carbohydrates include malt dextrin, fructooligosaccharide and maltitol, and the weight ratio of malt dextrin, fructooligosaccharide and maltitol is (1.5-2.5):(0.8-1.2):(0.8-1.2); The functional fat at least includes medium-chain fatty acid, high-oleic sunflower oil and soybean oil.

2. The meal replacement powder for weight loss in obese patients according to claim 1, characterized in that: The complex vitamin comprises at least the following components by weight: sodium ascorbate 1.5-2.5 parts, dl-alpha-tocopherol acetate 0.8-1.2 parts, tocopherol 0.4-0.6 parts, nicotinamide 0.4-0.6 parts, calcium pantothenate 0.2-0.4 parts, pyridoxine hydrochloride 0.1-0.3 parts, palmitic acid retinol 0.1 part, thiamine hydrochloride 0.1 part, riboflavin 0.1 part, beta carotene 0.1-0.2 parts, folic acid 4x10 -4 -6x10 -4 parts, biotin 0.04-0.06 parts, vitamin K1 0.1 part, vitamin D3 2x10 -4 -4x10 -4 parts, vitamin B 12 4x10 -5 -6x10 -5 parts.

3. The meal replacement powder for weight loss in obese patients according to claim 1, characterized in that: The compound minerals by weight parts, including the following components: calcium carbonate 1.5-2.5 parts, magnesium sulfate 0.8-1.2 parts, sodium sulfate 0.8-1.2 parts, potassium chloride 0.8-1.2 parts, sodium chloride 0.8-1.2 parts, ferrous sulfate 0.08-0.12 parts, zinc sulfate 0.08-0.12 parts, manganese sulfate 0.04-0.06 parts, sodium selenate 0.04-0.06 parts, chromium chloride 0.008-0.012 parts.

4. The meal replacement powder for weight loss in obese patients according to claim 1, characterized in that: The functional adjuvant includes at least one of L-carnitine, aminothioglycolic acid and inositol.

5. The meal replacement powder for weight loss in obese patients according to claim 1, characterized in that: The stability adjuvant includes at least one of ascorbic acid palmitate and choline chloride.

6. The process for the preparation of a meal replacement powder for weight loss in obese patients according to any one of claims 1 to 5, characterized in that, Including the following steps: (1) Raw material pretreatment: the solid components in the compound dietary fiber are dried in a hot air drying oven at 60-70°C for 2-3 hours, and the moisture content is controlled to be ≤5%; the whey protein powder is passed through an 80-100 mesh sieve; (2) Small material premixing: first, the flavoring agent is premixed with part of the functional carbohydrates at a mass ratio of 1:(2-3), then the compound vitamins, compound minerals and functional adjuvant are added, stirred and mixed at a speed of 150-200 r / min for 10-15 minutes, passed through a 20-30 mesh sieve, and a premixed small material is obtained; (3) Large material mixing: the whey protein powder and the compound dietary fiber after pretreatment in step (1) and the remaining functional carbohydrates are stirred and mixed at a speed of 180-220 r / min for 15-20 minutes to obtain a mixed large material; (4) Lipid-soluble ingredient treatment: the functional fat is mixed with the stability adjuvant to form a lipid-soluble mixture; the wall material is added, and a high-speed shearing is performed to form an emulsion, which is then subjected to spray drying to obtain a lipid-soluble microcapsule; (5) Total mixing: the premixed small material, the mixed large material and the lipid-soluble microcapsule are added to a three-dimensional mixer and mixed at a speed of 80-100 r / min for 20-25 minutes to obtain a mixed powder; (6) Sterilization and packaging: the mixed powder is subjected to pasteurization at 80-85°C for 10-15 minutes, cooled and then vacuum packaged to obtain a meal replacement powder for weight loss of obese patients.

7. The method of claim 6, wherein: In step (4), the wall material is a mixture of malt dextrin and gum arabic at a mass ratio of (2-4):1, and the mass of the wall material is 30-50% of the mass of the lipid-soluble mixture.

8. The production method according to claim 6 or 7, characterized by: The rotation speed of the high-speed shearing in step (4) is 3000-4000 r / min, and the time is 5-8 minutes; the inlet air temperature of the spray drying is 180-200 ℃, and the outlet air temperature is 80-90 ℃.

9. The method of claim 8, wherein: The particle size of the emulsion in step (4) is 2-5 μm.

10. The method of claim 6, wherein: The uniformity error of the mixed powder in step (5) is ≤3%.

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