Compound weight-losing meal replacement and preparation method thereof

Abstract

The invention provides a compound weight-losing meal replacement and a preparation method thereof. The compound weight-losing meal replacement is prepared from 6-20 parts of angelica keiskei freeze-dried powder; 4-10 parts of barley leaf freeze-dried powder; 5-15 parts of cooked quinoa powder; 10-40 parts of high-protein bean flour; 3-15 parts of milk powder; 2-8 parts of cooked white hyacinth bean powder; 3-10 parts of walnut powder; 2-6 parts of highland barley powder; 0-5 parts of laver dry powder; 0-8 parts of kale freeze-dried powder; 2-8 parts of jujube powder; 0-3 parts of dried ginger powder; after the meal replacement disclosed by the invention is used, the weight of a tested object is obviously reduced, the tested object does not suffer from chronic diseases such as malnutrition and the like, the physical fitness of the tested object is enhanced, and the meal replacement disclosed by the invention is comprehensive in nutrition, free of toxic and side effects and free of toxic and side effects. The composition can be used in health-care products or medicines for regulating blood fat.

Description

Technical Field

[0001] This invention relates to the field of meal replacement compound technology, specifically to a compound weight loss meal replacement and its preparation method. Background Technology

[0002] Meal replacement powder is a single or combined powder product made primarily from grains, beans, and tubers, supplemented with edible parts of other plant roots, stems, and fruits. It is used by people trying to lose weight to replace regular meals. Based on its composition, meal replacement powder utilizes certain components and properties of its ingredients to create a feeling of fullness, reducing the intake of normal food and creating a calorie deficit, thereby reducing weight. However, meal replacement products on the market generally suffer from nutritional imbalances and deficiencies, particularly lacking vitamins, trace elements, and minerals, thus failing to completely replace regular meals. Some even illegally add weight-loss drugs, and long-term use can easily lead to malnutrition, weakness, fatigue, and chronic diseases such as impaired digestive function. Furthermore, the addition of various artificial synthetic ingredients and food additives that cannot be fully absorbed by the body poses a long-standing problem for those trying to lose weight.

[0003] Currently, the market offers a wide variety of meal replacement products, but many suffer from nutritional imbalances and deficiencies. These products are unsuitable for long-term consumption, cannot truly replace a normal diet, and some even contain illegally added weight-loss drugs. These issues have become intractable problems in the weight-loss meal replacement industry. Finding a meal replacement product that offers comprehensive nutritional value, a rigorously formulated composition, and can truly replace regular meals has become a pressing priority. Summary of the Invention

[0004] To address the aforementioned issues, this invention aims to provide a purely natural, additive-free, nutritionally complete, and scientifically formulated weight-loss compound meal replacement, thereby achieving better weight-loss function and realizing healthy weight loss.

[0005] The objective of this invention is achieved through the following technical solution:

[0006] A nutritionally complete weight-loss meal replacement is made from the following food ingredients: 6-20 parts freeze-dried Ashitaba powder; 4-10 parts freeze-dried barley grass powder; 5-15 parts cooked quinoa powder; 10-40 parts high-protein soy powder; 3-15 parts milk powder; 2-8 parts cooked white lentil powder; 3-10 parts walnut powder; 2-6 parts highland barley powder; 0-5 parts dried seaweed powder; 0-8 parts freeze-dried kale powder; 2-8 parts jujube powder; 0-3 parts dried ginger powder; and 0-3 parts salt.

[0007] As a preferred technical solution of the present invention, it is made from food ingredients including the following:

[0008] A natural, nutritionally complete meal replacement complex for weight loss is made from the following food ingredients: 10 parts freeze-dried Ashitaba powder; 6 parts freeze-dried barley grass powder; 10 parts quinoa powder; 18 parts high-protein defatted soy flour; 7 parts milk powder; 5 parts walnut powder; 4 parts white lentil powder; 3 parts freeze-dried kale powder; 3 parts highland barley powder; 3 parts dried nori powder; 2 parts jujube powder; 1 part dried ginger powder; and 1 part salt.

[0009] As a preferred technical solution of the present invention, the Ashitaba powder is derived from the freeze-dried powder of the stems and leaves of the plant Angelica dahurica, belonging to the Apiaceae family.

[0010] As a better technical solution of the present invention, barley grass powder is made from the tender stems and leaves of barley before heading, which are freeze-dried to obtain fine powder.

[0011] As a preferred technical solution of the present invention, the quinoa powder is the fruit of a plant of the genus Chenopodiaceae in the family Chenopodiaceae, which is roasted, pulverized, and then cooked into powder.

[0012] As a preferred technical solution of the present invention, the high-protein defatted soybean powder is defatted dry powder of Dongnong Dou 252 organic yellow soybean seeds.

[0013] As a preferred technical solution of the present invention, the kale powder is freeze-dried powder of leaves from a biennial herbaceous kale plant.

[0014] As a preferred technical solution of the present invention, the milk powder is pure skimmed cow's milk powder, goat's milk powder or camel's milk powder.

[0015] As a preferred technical solution of the present invention, the cooked white hyacinth bean powder is derived from the roasted and dried powder of the mature seeds of the white hyacinth bean, an annual twining herbaceous plant of the legume family.

[0016] As a preferred technical solution of the present invention, walnut powder is the dried, mature seed of the walnut tree (Juglans regia). It is harvested when mature, the fleshy pericarp is removed, then the shell and woody septum are removed, and after drying, it is ground into powder.

[0017] As a preferred technical solution of the present invention, barley flour is a dry powder made from the roasted and pulverized mature seeds of an annual herbaceous plant belonging to the Poaceae family and the Barley genus.

[0018] As a better technical solution of the present invention, jujube powder is made from jujube fruit.

[0019] As a more preferred technical solution of the present invention, laver is obtained by drying and grinding the alternating algae in the sea.

[0020] As a preferred technical solution of the present invention, the dried ginger powder is obtained by grinding the dried rhizome of ginger (Zingiber officinale), a plant of the ginger family.

[0021] As a preferred technical solution of the present invention, the salt is commercially available iodized sea salt or lake salt.

[0022] As a preferred technical solution of the present invention, it also includes solid powder or semi-solid preparations made from auxiliary ingredients such as seasoning packets, which are acceptable in the food industry. The seasonings include one or more of citric acid, crystalline fructose, sucralose, steviol glycosides, and aspartame.

[0023] As a preferred technical solution of the present invention, the solid preparation is a powder; the semi-solid preparation is a paste.

[0024] Another object of the present invention is to provide a method for preparing the above-mentioned complex, comprising the following steps:

[0025] Step 1: Prepare commercially available freeze-dried asparagus leaf powder, barley grass freeze-dried powder, kale freeze-dried powder, skim milk powder, walnut powder, nori powder, jujube powder, dried ginger powder, and iodized salt.

[0026] Step 2: High-protein soybean flour is made from Dongnong Dou 252 organic yellow soybean seeds. The organic soybeans (Nitrogen Solubility Index (NSI) is 88, and the protein content is 46.8%) are ground using a mill, and then graded by a classifier to obtain defatted soybean flour with a particle size range of 5-10 micrometers and a protein content of 62.7%.

[0027] Step 3: Select white dried quinoa from the Yunnan-Guizhou Plateau, which is sold in the market. Stir-fry it in an oil-free iron pan at a temperature of 60-80°C for 5-15 minutes, then heat it to 90-110°C and stir-fry it for 3-8 minutes until it is slightly charred. Spread it out quickly to cool, then grind it into powder to a fineness of 200 mesh or higher.

[0028] Step 4: Select commercially available dried hyacinth beans, remove impurities, soak in water for 2 hours, wash, and then briefly boil in boiling water until the seed coat puffs up and softens. Remove, immerse in cold water, peel off the skin, and sun-dry. Then roast: Take clean hyacinth bean kernels, place in a pan and lightly roast until yellow with slight charring spots, remove and let cool. Grind into powder to a fineness of 200 mesh or higher.

[0029] Step 5: Roast the barley using the same method as in Step 3.

[0030] Roasting quinoa brings out its unique fruity and woody aroma, which is refreshing and natural. Roasting quinoa and white lentils activates their active ingredients, which invigorate the body, warm the interior, and dispel cold. Combined with the warming and nourishing effects of ginger, jujube, and walnut, the ingredients counteract the cooling properties of shitsuba, barley grass powder, nori powder, and kale, making the formula more balanced and its effects more pronounced.

[0031] Mix the above materials evenly to prepare a solid powder or semi-solid formulation.

[0032] This invention also provides the use of the above-mentioned complex in the preparation of health products, nutritional functional foods, or medicines with weight-loss effects. Obesity is often a case of deficiency in the root and excess in the branch. Deficiency in the root is often due to qi deficiency, frequently manifesting as spleen and kidney deficiency, and the corresponding principle is to strengthen the body's resistance and eliminate pathogenic factors. Strengthening the body's resistance involves methods such as tonifying qi and strengthening the spleen, and warming and tonifying the spleen and kidneys; eliminating pathogenic factors involves methods such as regulating qi, resolving dampness, clearing phlegm, and promoting diuresis. White hyacinth bean has the effects of harmonizing the internal organs, calming the mind, tonifying qi and strengthening the spleen, relieving summer heat and dampness, and promoting diuresis and reducing swelling. Walnut tonifies the kidneys, warms the lungs, and moistens the intestines. It has the effects of moistening the lungs and strengthening the kidneys, lowering blood lipids, and preventing coronary heart disease. Dried ginger has the effects of warming the middle and dispelling cold, drying dampness and resolving phlegm, restoring yang and unblocking the meridians, and warming the lungs and resolving phlegm. It has a certain effect on treating spleen and stomach deficiency-cold, or heart and kidney yang deficiency.

[0033] The optimized formula of the meal replacement complex provided by this invention, through a reasonable and scientific combination, relies on the high protein and low fat of quinoa powder, skimmed soy powder, ashitaba powder, and milk powder as its foundation, the high dietary fiber of barley grass powder and kale powder as its base, and the abundant vitamins, minerals, and trace elements of quinoa, soy, ashitaba, barley grass, and skimmed milk as its auxiliary ingredients. These components complement and enhance each other, achieving a perfect and unified whole of synergistic effects, resulting in better weight loss. Animal and human experiments have shown that the meal replacement complex formulated with this method has a very significant effect on weight loss and lipid reduction. Detailed Implementation

[0034] The invention is further defined in the following embodiments. Based on the following description and these embodiments, those skilled in the art can determine the basic features of the invention, and various changes and modifications can be made to the invention to make it suitable for various uses and conditions without departing from the nature and scope of the invention.

[0035] Unless otherwise specified, the experimental methods used in the following examples are conventional methods; and the materials used are commercially available unless otherwise specified.

[0036] The technical solution of the present invention will be further described below through specific embodiments. The present invention is based on the "Chinese Dietary Reference Intakes" (WS / T578.1-5-2018) health standard (hereinafter referred to as the "Health Standard") and the "2022 Chinese Dietary Guidelines" (hereinafter referred to as the "Dietary Guidelines").

[0037] I. Nutritional component testing experiment.

[0038] The raw materials for this embodiment were obtained in the following manner:

[0039] A. Ashitaba powder is made from fresh Ashitaba leaves through freeze-drying and pulverization. It is preferably sourced from reputable companies in Shandong and East China.

[0040] B. Barley grass powder is made from the tender stems and leaves of barley before heading, which are freeze-dried to obtain a fine powder. Purchased from a commercially available brand company.

[0041] C. Quinoa powder was obtained by roasting and grinding, and the quinoa was purchased from a brand enterprise in the Yunnan-Guizhou Plateau.

[0042] D. The high-protein soybean flour was purchased from Nongdou 252 organic yellow soybeans from Northeast Agricultural University. It was obtained through defatting, grinding, and particle size classification.

[0043] E. Kale freeze-dried powder is obtained by freeze-drying and then pulverizing. Both kale and skim milk powder are purchased from brand companies in the market.

[0044] F. The milk powder mentioned is pure skimmed cow's milk powder, goat's milk powder, or camel's milk powder. It was purchased from a commercially available brand company.

[0045] G. The cooked white hyacinth bean powder is made by roasting and pulverizing the mature seeds of the plant hyacinth bean to obtain cooked dry powder.

[0046] H. Walnut powder is made from dried, mature walnut seeds. The seeds are harvested when mature, the fleshy pericarp is removed, the shell and woody septum are removed, and then the seeds are dried and ground into powder.

[0047] I. Barley flour is a dry powder made from the roasted and ground mature seeds of barley plants. It was purchased from Yunnan-Guizhou Plateau Products Company.

[0048] G. Jujube powder is made from dried jujube fruit. Purchased from a commercially available brand company.

[0049] K. Laver is made by drying and grinding various types of seaweed into powder. Purchased from a commercially available brand company.

[0050] L. The dried ginger powder mentioned is made from the dried rhizome of ginger (Zingiber officinale), a plant in the ginger family. It was purchased from a commercially available brand company.

[0051] M. Salt refers to commercially available iodized sea salt or lake salt.

[0052] To verify the nutritional components and efficacy of the formula, three rounds of nutritional component testing, two rounds of animal weight loss experiments, human weight loss experiments, and mouse swimming endurance experiments were conducted.

[0053] The following are the examples, comparative examples, and the addition ratios for nutrient component testing experiments:

[0054]

[0055]

[0056] To achieve the goal of complete nutrition, in accordance with the "Hygiene Standards", the basic composition and dosage of the formula were pre-selected by food and traditional Chinese medicine experts after consulting relevant materials. Then, the testing company tested the content of 35 major nutrients in the formula according to the "Hygiene Standards". The test results in Comparative Example 1 are shown in Table 1.

[0057] Table 1 Comparison of nutrient content of meal replacements with the "Hygiene Standards"

[0058]

[0059] The test results in the other comparative examples were the same as those in the comparative examples: all of them had nutrients that did not reach the minimum reference intake, and some vitamins and trace elements exceeded the tolerable upper intake level.

[0060] The formulations in the examples were tested, and all nutrients except fat and carbohydrates met the "Hygienic Standards", indicating that the formulations of this application have achieved the goals of complete nutrition, low fat and low calories.

[0061] This application also includes comparative examples containing one or more of the ingredients in the formula, which are completely different from the pure, natural, and nutritionally complete meal replacement concept pursued by the formula, and have different effects, and do not meet the requirements of complete nutrition, low fat, and low calories.

[0062] II. Animal weight loss experiments

[0063] 1. Experimental animals: Clean-grade male Kunming mice, weighing 18-22g.

[0064] 2. Experimental environmental conditions: Barrier system, temperature 22-24℃, humidity 52-58%.

[0065] 3. Experimental methods:

[0066] 3.1 Establishing an obesity model: Mice were fed a high-fat diet (formulation: 83.4% basal diet, 1.5% cholesterol, 5% egg yolk powder, 10% lard, and 0.1% bile salts); the plan was to feed them continuously for 60 days to achieve an average weight gain of 50-100%. The results showed that an average weight gain of 80% after 50 days was sufficient to establish an obesity model, and the process was terminated.

[0067] After establishing the obesity model, the experiments were conducted in two phases, with each group fed a different diet. The first phase lasted 60 days, with a target weight loss of over 20%. The second phase also lasted 60 days, with a target weight loss of an average of 15%. The 60-day interval was primarily to account for the distortion caused by the natural weight loss after the first phase of fattening and the change in diet, to verify the actual situation after two months of natural transition with the maintenance diet and experimental formula, and more importantly, to examine the weight rebound of the mice in each group. During the 60-day transition period, all groups were fed the maintenance diet. Each group was fed the same amount, and weight and feed intake were measured every three days. The mice's mental state and physical condition, such as coat color, hair arrangement, and activity level, were also observed and recorded in detail.

[0068] 3.2 Experimental materials: meal replacement complex.

[0069] 3.3 Experimental Protocol Both phases of the experiment were conducted according to the following protocol: Following the human body's three-meal-a-day feeding pattern, comparative experiments were conducted using a full dose of meal replacement compound to replace all meals for one day, a medium dose to replace two meals, and a low dose to replace one meal. The blank control group mice were given a normal maintenance diet; the full-dose control group mice were given a full dose of meal replacement compound for one day, at a dose equivalent to 75% of a single meal's intake; the medium-dose control group mice were given 50% meal replacement compound and 33% maintenance diet; and the low-dose control group mice were given 25% meal replacement compound and 67% maintenance diet. Specific experimental data are shown in Table 2.

[0070] Table 2. Comparison of average weight loss in mice during the two experimental phases.

[0071]

[0072]

[0073] Note: Compared with the control group, P<0.05

[0074] Table 2 shows that the weight loss rate in the high-dose control group was significantly higher than that in all other control groups in both phases. The weight loss rate increased with the increase in the proportion of meal replacement. Especially in the second phase, after the weight loss in the first phase and a two-month recovery period, and after eliminating the natural weight loss factor from changing the diet following the fattening model, the mice in each group achieved an average weight loss of over 15%, while the weight of the blank control group rebounded. This data is more realistic and effective, demonstrating the weight loss effect of the meal replacement complex.

[0075] In Examples 2-11, the percentage change in body weight over the first 60 days was between -24.12±4.5 and 25.87±3.3 for the light-dose control group, between -26.91±3.8 and 28.99±4.7 for the medium-dose control group, and between -34.66±2.5 and 38.11±2.4 for the full-dose control group.

[0076] Mouse swimming experiment: After the second phase of the weight loss experiment, half of the mice in each group that reached the weight loss target and the blank control group were randomly selected to conduct a weighted swimming experiment, focusing on their physical condition and endurance.

[0077] Experimental conditions: A 50cm*50cm*40cm acrylic water tank was used in the laboratory, filled with warm water at 28-30℃, to a depth of 40cm. Mice were marked with ear tags, and their tails were tied to the same location with lead wire equal to 2%-5% of their body weight. One to two mice were placed in each tank for both the experimental and control groups. A stopwatch was used to record the time it took for the animal to fully submerge in the water for 8 seconds without surfacing. Mice with longer swimming times were considered superior, and the results were recorded. Specific experimental results are shown in Table 3.

[0078] Table 3. Control of mice in the weighted swimming test to assess their physical fitness.

[0079]

[0080] Note: Compared with the control group, P<0.05

[0081] Table 3 primarily examines the physical fitness, constitution, and endurance of mice after weight loss. Data shows that the absolute swimming time varied due to significant differences in average weight. In the low, medium, and full-dose control groups, swimming time decreased with decreasing weight, showing a positive correlation. The blank control group had the highest average weight but the shortest swimming time, indicating relatively low nutrient intake and insufficient physical fitness. The low and medium-dose groups, despite having lower average weight and significantly reduced total food intake, exhibited longer swimming times. The proportion of swimming time per gram of body weight in the meal replacement group was higher than in the blank and full-dose control groups, indicating the high nutritional value of the meal replacement composition. Through testing, we identified the optimal formula and dosage combination: the low-dose group (replacing one meal) and the medium-dose group (replacing two meals). Although the full-dose control group had the highest weight loss rate, its swimming time was clearly insufficient, indicating it was not a good combination. The reason for this may be that long-term consumption of a completely nutritional, low-fat, low-sugar, and low-calorie meal replacement composition is detrimental to health; it should be combined with a certain proportion of staple foods to ensure sufficient physical fitness, endurance, and overall health. The normal performance of the mice's coat color, hair pattern, mental state, and activity level during the experiment also indicates that this meal replacement combination can not only effectively reduce weight, but also ensure the normal physical condition, physical strength, and health of the experimental animals, proving that it is nutritious and can completely replace part of the regular meal.

[0082] III. Total Cholesterol (TC) and Triglycerides (TG) Detection Experiment

[0083] The remaining half of the mice in the swimming experiment were fasted for 12 hours after their last feeding. After weighing, blood was collected by enucleation, and serum was separated. Total cholesterol and triglycerides were measured using a kit method. The specific experimental results are shown in Table 4.

[0084] Table 4 Effects on total cholesterol (TC) and triglycerides (TG) in mice

[0085] Grouping Average total cholesterol in each group Average triglycerides in each group Blank control group 3.88±0.12 1.39±0.08 Example Low-dose control group 3.34±0.09 1.12±0.07 Example medium-dose control group 2.79±0.10 0.80±0.07 Example Full-dose control group 2.35±0.07 0.70±0.05 Comparative Example 1 Full-dose control group 3.22±0.09 1.09±0.07 Comparative Example 2 Full-dose control group 3.19±0.09 1.02±0.07 Comparative Example 3 Full-dose control group 3.24±0.08 1.11±0.04 Comparative Example 4 Full-dose control group 3.24±0.08 1.04±0.05 Comparative Example 5 Full-dose control group 3.27±0.07 1.05±0.05 Comparative Example 6 Full-dose control group 3.18±0.08 1.01±0.08 Comparative Example 7 Full-dose control group 3.17±0.08 1.02±0.07 Comparative Example 8 Full-dose control group 3.18±0.09 1.11±0.07 Comparative Example 9 Full-dose control group 3.17±0.07 1.02±0.08 Comparative Example 10 Full-dose control group 3.17±0.08 1.03±0.05 Comparative Example 11 Full-dose control group 3.18±0.08 1.01±0.05 Comparative Example 12 Full-dose control group 3.21±0.07 1.07±0.08

[0086] Note: Reference values: T-CH: 0-5.2 mmol / L, TG: 0-1.7 mmol / L; compared with the control group, P<0.05. Table 4 mainly shows the detection data of total cholesterol and triglyceride levels in the blood of mice in different groups fed different foods. It can be seen that after two phases of weight loss experiments, the levels of total cholesterol and triglycerides in the blood of mice varied greatly after being fed different types and doses of food. As the dosage of the weight loss meal replacement gradually increased, total cholesterol and triglycerides gradually decreased, indicating that the meal replacement had a significant effect on lowering blood lipids in mice.

[0087] Human weight loss experiment

[0088] Participants: 120 people, half male and half female. The subjects were obese volunteers aged 18-35 years with an average weight of 80 kg for men and 70 kg for women.

[0089] Experimental material: Meal replacement complex.

[0090] Experimental Protocol: Based on animal experiments, low-dose (one meal replacement) and medium-dose (two meal replacements) were determined to be the optimal experimental protocols. Subjects were randomly divided into four groups. The full-dose control group, which had unsatisfactory results, was excluded, and two mixed control groups (Group 1 and Group 2) were added. These were the low-dose group, medium-dose group, mixed-dose control group 1, and mixed-dose control group 2. The low-dose control group consumed a meal replacement complex at 25% of the weight of a normal meal, with the remaining two meals being normal. The medium-dose control group consumed a meal replacement complex at 50% of the weight of a normal meal, with the remaining meal being normal. Mixed-dose control group 1 consumed a meal replacement complex on Monday to Friday and two meals on Saturday and Sunday during the experimental period. Mixed-dose control group 2 consumed two meals on one day of the week and one meal on the other six days.

[0091] Duration: 1-6 months.

[0092] Results: The average weight of each group was measured at 1, 3 and 6 months after administration, and the percentage of average weight loss in each group was calculated. The results are shown in Table 5.

[0093] Table 5. Comparison of average weight loss in human trials

[0094]

[0095]

[0096] Experiments showed that all groups experienced varying degrees of weight reduction, with an average weight loss of 17.35% after one month, 24.37% after three months, and 39.1% after six months, with the highest reaching 48.7%, nearly halving the weight, demonstrating significant weight loss effects. The tests also determined that the optimal weight loss combination was a mixed-dosage control group. In Example 1, the meal replacement powder did not show a plateau in weight change, with continuous weight loss over six months, while the meal replacement powder in the comparative examples showed minimal changes over three to six months.

[0097] Based on the "Hygiene Standards" and "Dietary Guidelines," this invention uses natural and complete nutrition as its standard and aims at healthy weight loss. It selects from nearly a hundred kinds of natural foods that are both food and medicine, following the principles of traditional Chinese medicine such as strengthening the body's foundation and eliminating pathogens, warming and cooling, sinking and rising, and draining and replenishing. It also follows the compatibility relationships of "mutual reinforcement," "mutual assistance," and "mutual restraint" of the "seven emotions," and combines them in a way that is rich and comprehensive in nutrition and targets the characteristics of obesity and dampness. This results in a formula that meets or exceeds the "Hygiene Standards" for all nutrients, forming a holistic formula that is nutritionally complete, energy-balanced, and mild in nature and taste. Under the premise of controlling the total amount, the main ingredients are selected from nutritionally comprehensive and balanced ingredients such as freeze-dried Ashitaba leaf powder, freeze-dried barley grass powder, quinoa powder, and high-protein defatted soy powder. Ashitaba leaf, barley grass, and kale are rich in dietary fiber, which increases satiety and reduces excessive calorie intake. Their alkaline properties can balance acid-base levels and regulate a body prone to weight gain. Quinoa, milk powder, and barley flour are rich in carbohydrates to ensure the basic requirements are met. Nori seaweed ensures sodium, potassium, and iodine, jujube ensures selenium, zinc, and vitamin B6, and salt ensures chloride, sodium, and iodine requirements. The formula of this invention meets the minimum standard of the "Recommended Nutrient Intake" (RNI) and also meets the tolerable upper intake level. The "Chinese Dietary Reference Intakes" health standard gives the upper tolerable levels for many minerals, vitamins, and trace elements, which must be kept within the safe range. At the same time, the milky, sweet, and fatty aromas of milk powder, jujube powder, and walnut powder, and the spiciness of ginger powder can effectively neutralize and cover the less palatable taste of Ashitaba leaf and barley grass powder, improving the taste. This method fully utilizes the concentrated content of the three major nutrients, as well as vitamins, minerals, and dietary fiber, found in various food ingredients, while maintaining a relatively low fat and carbohydrate content. By creating a calorie deficit through different food intake patterns with the same nutrients, it achieves weight loss and lipid reduction while simultaneously meeting the body's health needs, truly functioning as a meal replacement. Based on the principle of food and medicine sharing the same origin, it nourishes and eliminates pathogens through food, ensuring safety and harmlessness. It pioneers a new path for safe, healthy, and nutritionally complete weight loss based on natural foods.

[0098] Table salt (sodium chloride, NaCl) refers to commercially available iodized sea salt or lake salt.

[0099] Although embodiments of the present invention have been shown and described above, it is understood that the embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the embodiments within the scope of the present invention.

Claims

1. A compound weight-loss meal replacement, characterized in that, It is made from the following food ingredients: 6-20 parts of freeze-dried Ashitaba powder; 4-10 parts of freeze-dried barley grass powder; 5-15 parts of cooked quinoa powder; 10-40 parts of high-protein soybean powder; 3-15 parts of milk powder; 2-8 parts of cooked white lentil powder; 3-10 parts of walnut powder; 2-6 parts of highland barley powder; 0-5 parts of dried nori powder; 0-8 parts of freeze-dried kale powder; 2-8 parts of jujube powder; 0-3 parts of dried ginger powder; and 0-3 parts of salt.

2. The compound weight-loss meal replacement as described in claim 1, characterized in that: It is made from the following food ingredients: 10 parts freeze-dried Ashitaba powder; 6 parts freeze-dried barley grass powder; 10 parts quinoa powder; 18 parts high-protein defatted soy flour; 7 parts milk powder; 5 parts walnut powder; 4 parts white lentil powder; 3 parts freeze-dried kale powder; 3 parts highland barley powder; 3 parts dried nori powder; 2 parts jujube powder; 1 part dried ginger powder; and 1 part salt.

3. The compound weight-loss meal replacement as described in claim 1, characterized in that, The aforementioned Ashitaba powder is derived from freeze-dried stems and leaves of *Akebia quinata*, a plant belonging to the Apiaceae family; the aforementioned barley grass powder is made from the tender stems and leaves of barley before heading, which are freeze-dried into fine powder; the aforementioned quinoa powder is made from roasted and pulverized quinoa; the aforementioned high-protein defatted soybean powder is made from defatted seeds of Dongnong Dou 252 organic yellow soybeans; the aforementioned kale powder is made from freeze-dried leaves of biennial herbaceous kale; the aforementioned white hyacinth bean powder is derived from roasted and pulverized mature seeds of *Hyacinth hyacinthus*, an annual twining herbaceous plant belonging to the Fabaceae family; the aforementioned walnut powder is made from dried mature seeds of *Juglans regia*, a plant belonging to the Juglandaceae family, which are harvested at maturity, the fleshy pericarp is removed, the shell and woody septum are removed, and then the seeds are dried and ground into powder; the aforementioned highland barley powder is made from roasted and pulverized mature seeds of an annual herbaceous plant belonging to the Poaceae family and the *Haloxylon* genus; the aforementioned jujube powder is made from the fruit of the jujube; and the aforementioned dried ginger powder is made from the dried rhizome of *Zingiber officinale*, a plant belonging to the Zingiberaceae family.

4. The compound weight-loss meal replacement according to claim 1, characterized in that, The milk powder mentioned is pure skimmed cow's milk powder, goat's milk powder, or camel's milk powder.

5. The compound weight-loss meal replacement as described in claim 1, characterized in that, Laver is made by drying and grinding various types of seaweed into powder.

6. The compound weight-loss meal replacement as described in claim 1, characterized in that, The salt mentioned is iodized sea salt or lake salt.

7. The compound weight-loss meal replacement as described in claim 1, characterized in that, It also includes solid powder or semi-solid preparations made from auxiliary ingredients such as seasoning packets that are acceptable in the food industry.

8. The compound weight-loss meal replacement as described in claim 1, characterized in that, The solid preparation is a loose powder; the semi-solid preparation is a paste.

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