A natural pectin composition for weight loss population and its preparation method and application

Abstract

The present application relates to the field of food technology, in particular to a natural pectin composition suitable for weight loss population and its preparation method and application. The natural pectin composition comprises: fructus pruni naturalis gum powder and chia seed gum powder, and the mass ratio of the fructus pruni naturalis gum powder and the chia seed gum powder is 1:0.05-1. In the present application, the fructus pruni naturalis gum powder and the chia seed gum powder are compounded according to the defined ratio, and after adding water, a low-calorie gel food with satiety is obtained. The gel food has high gel strength, good taste and good swelling performance in the stomach, so it stays in the simulated gastric juice environment for a long time, has good satiety, helps to reduce the hunger of the weight loss population, thereby helps to control the food intake, and further achieves the effect of weight loss.

Description

Technical Field

[0001] This invention relates to the field of food technology, specifically to a natural pectin composition suitable for people trying to lose weight, its preparation method, and its application. Background Technology

[0002] The information disclosed in this background section is intended only to enhance understanding of the overall background of the invention and is not necessarily to be construed as an admission or in any way implying that such information constitutes prior art known to those skilled in the art.

[0003] Obesity is one of the most serious chronic diseases threatening human health. As of 2018, approximately 40% of adults worldwide were obese or overweight, and the rates of overweight and obesity among children are also rising. These changes significantly increase the incidence of chronic diseases throughout the entire lifespan. Obesity and related diseases have become a major global public health issue. Therefore, maintaining a healthy weight and preventing obesity are necessary throughout the entire lifespan (from preconception, pregnancy, postpartum to birth, infancy, childhood and adolescence, adulthood, and into old age). A healthy weight reduces the risk of obesity and related diseases, effectively mitigating the various economic and social burdens caused by obesity.

[0004] Low-calorie, low-fat, high-fiber, and highly nutritious foods that provide a feeling of fullness are increasingly popular among those trying to lose weight. Studies have shown that pectin products have a good feeling of satiety, helping to reduce hunger and thus aiding in food intake control, which can be beneficial for weight loss and weight maintenance. Currently available commercially available pectin products that physically suppress hunger and increase satiety work by absorbing water and swelling. The method of use is to pour the product into an empty cup, add warm water, stir, and drink quickly. Then drink warm water again, and wait 15 minutes before enjoying a meal. Simulated gastric juice swelling experiments have shown that these products absorb significantly less water in simulated gastric juice. Furthermore, the formulas of commercially available satiety-enhancing pectin products include sodium carboxymethyl cellulose, erythritol, strawberry powder, pectin, and steviol glycosides, with sodium carboxymethyl cellulose being the most abundant chemical additive, indicating room for improvement in nutritional value. Therefore, there is an urgent need for a natural pectin product with excellent swelling properties in simulated gastric juice and high nutritional value. Summary of the Invention

[0005] To overcome the above problems, this invention provides a natural pectin composition suitable for people trying to lose weight, its preparation method, and its application. In this invention, false groundcherry seed gum powder and chia seed gum powder are compounded in a defined ratio, and after adding water, a low-calorie gel food with a feeling of fullness is obtained. This gel food has high gel strength, a good taste, and good swelling properties in the stomach. Therefore, it stays in the simulated gastric juice environment for a long time, providing a good feeling of fullness, which helps people trying to lose weight reduce hunger, thereby helping to control food intake and achieving weight loss.

[0006] To achieve the above technical objectives, the present invention adopts the following technical solution:

[0007] In a first aspect, the present invention provides a natural pectin composition suitable for consumption by people trying to lose weight, comprising: false groundcherry seed powder and chia seed powder, wherein the mass ratio of the false groundcherry seed powder and the chia seed powder is 1:0.05 to 1.

[0008] A second aspect of the present invention provides a method for preparing the above-mentioned natural pectin composition, comprising the following steps:

[0009] (1) Add false sorrel seeds to pure water, stir thoroughly for the first time to obtain false sorrel seed gel, centrifuge to remove the precipitate, add coagulant to the supernatant, stir thoroughly for the second time to obtain false sorrel seed gel, dry and pulverize to obtain false sorrel seed gel powder.

[0010] (2) Add chia seeds to purified water, stir thoroughly for the third time to obtain chia seed gel, dry and pulverize to obtain chia seed gel powder;

[0011] (3) After mixing the false physalis seed gum powder and chia seed gum powder evenly according to the ratio, a natural pectin composition suitable for people who are trying to lose weight is obtained.

[0012] A third aspect of the present invention provides the use of the above-described natural pectin composition suitable for consumption by people trying to lose weight in the preparation of products for consumption by people trying to lose weight.

[0013] A fourth aspect of the present invention provides a product suitable for consumption by people trying to lose weight, comprising the natural pectin composition suitable for consumption by people trying to lose weight described in the first aspect.

[0014] The beneficial effects of this invention are as follows:

[0015] (1) The amount of coagulant used in the preparation of pseudophyte seed gum powder in this invention is small, and the entire composition does not contain thickeners or sweeteners. Therefore, the overall pectin composition is a natural pectin composition. Psyllium seed gum powder is rich in dietary fiber, and chia seed gum is rich in ω-3 fatty acids. Therefore, the natural pectin composition composed of the two has high nutritional value.

[0016] (2) In this invention, false physalis seed gum and chia seed gum are compounded in a limited ratio and dissolved in water to obtain a low-calorie gel food with a feeling of fullness. This gel food has high gel strength, good taste and good swelling properties in the stomach. Therefore, it stays in the simulated gastric juice environment for a long time and has a good feeling of fullness. It helps people who are trying to lose weight to reduce their hunger, thereby helping to control their food intake and thus achieve the effect of weight loss. Detailed Implementation

[0017] It should be noted that the following detailed descriptions are exemplary and intended to provide further illustration of the invention. Unless otherwise specified, all technical and scientific terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.

[0018] It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the scope of exemplary embodiments according to the invention. As used herein, the singular form is intended to include the plural form as well, unless the context clearly indicates otherwise. Furthermore, it should be understood that when the terms "comprising" and / or "including" are used in this specification, they indicate the presence of features, steps, operations, devices, components, and / or combinations thereof.

[0019] A first typical embodiment of the present invention provides a natural pectin composition suitable for people trying to lose weight, comprising: false groundcherry seed powder and chia seed powder, wherein the mass ratio of the false groundcherry seed powder and the chia seed powder is 1:0.05 to 1.

[0020] A second typical embodiment of the present invention provides a method for preparing the above-mentioned natural pectin composition, comprising the following steps:

[0021] (1) Add false sorrel seeds to pure water, stir thoroughly for the first time to obtain false sorrel seed gel, centrifuge to remove the precipitate, add coagulant to the supernatant, stir thoroughly for the second time to obtain false sorrel seed gel, dry and pulverize to obtain false sorrel seed gel powder.

[0022] (2) Add chia seeds to purified water, stir thoroughly for the third time to obtain chia seed gel, dry and pulverize to obtain chia seed gel powder;

[0023] (3) After mixing the false physalis seed gum powder and chia seed gum powder evenly according to the ratio, a natural pectin composition suitable for people who are trying to lose weight is obtained.

[0024] In one or more embodiments, in step (1), the mass ratio of the false physalis seeds to purified water is 1:20 to 50, preferably 1:25 to 40.

[0025] In one or more embodiments, in step (1), the time for the first thorough stirring is 4 to 6 minutes, preferably 5 minutes.

[0026] In one or more embodiments, in step (1), the coagulant is a saturated solution of Ca(OH)2.

[0027] In one or more embodiments, in step (1), the mass ratio of the coagulant to the supernatant is 0.1 to 0.28:1, preferably 0.15 to 0.22:1.

[0028] In one or more embodiments, in step (1), the time for the second thorough stirring is 5 to 40 minutes, preferably 10 to 15 minutes.

[0029] In one or more embodiments, in step (1), the drying temperature is 60-100°C, preferably 80-100°C; the drying time is 2-8 hours, preferably 3-6 hours.

[0030] In one or more embodiments, in step (1), the powder is pulverized and then passed through a 90-120 mesh sieve, preferably 100 mesh.

[0031] In one or more embodiments, in step (2), the mass ratio of chia seeds to purified water is 1:20 to 50, preferably 1:30 to 40.

[0032] In one or more embodiments, in step (2), the temperature of the third thorough stirring is 60-100°C, preferably 70-90°C, and the time of the third thorough stirring is 1-3 hours, preferably 0.5-2 hours.

[0033] In one or more embodiments, in step (2), the drying temperature is 40-90°C, preferably 60-80°C; the drying time is 4-12 hours, preferably 6-8 hours.

[0034] In one or more embodiments, in step (2), the powder is passed through a 40-100 mesh sieve, preferably 60-80 mesh.

[0035] A third typical embodiment of the present invention provides the application of the above-mentioned natural pectin composition suitable for people trying to lose weight in the preparation of products for people trying to lose weight.

[0036] A fourth typical embodiment of the present invention provides a product suitable for consumption by people trying to lose weight, comprising the natural pectin composition suitable for consumption by people trying to lose weight described in the first aspect.

[0037] To enable those skilled in the art to better understand the technical solution of the present invention, the technical solution of the present invention will be described in detail below with reference to specific embodiments.

[0038] Preparation of coagulant:

[0039] At room temperature, add 2g Ca(OH)2 to 100g of purified water, stir, let stand, and take the supernatant.

[0040] Example 1

[0041] (1) Preparation of false physalis seed gum powder

[0042] Take 50g of Physalis alkekengi seeds, add 1500mL of purified water, and stir at room temperature for 5min at 100r / min to obtain Physalis alkekengi seed gum solution. Centrifuge at room temperature (12000r / min, 10min), discard the precipitate, collect the supernatant, add a coagulant to the supernatant (coagulant to supernatant mass ratio of 0.25:1), stir at room temperature for 10min to obtain Physalis alkekengi seed gum, dry at 95℃, pulverize, and pass through a 100-mesh sieve to obtain 3.90g of Physalis alkekengi seed gum powder.

[0043] (2) Preparation of chia seed gelatin powder

[0044] Take 20g of chia seeds, add 600mL of water, stir at 85℃ for 2h at a speed of 100r / min to obtain chia seed gel, dry at 60℃, and pass through a 60-mesh sieve to obtain 0.35g of chia seed gel powder.

[0045] (3) Preparation of natural pectin composition

[0046] Take 5g of false groundcherry seed gum powder and 0.25g of chia seed gum powder and mix them evenly to obtain a natural pectin composition.

[0047] Example 2

[0048] (1) Preparation of false physalis seed gum powder

[0049] Take 50g of Physalis alkekengi seeds, add 1500mL of purified water, and stir at room temperature for 5min at 100r / min to obtain Physalis alkekengi seed gum solution. Centrifuge at room temperature (12000r / min, 10min), discard the precipitate, collect the supernatant, add a coagulant to the supernatant (coagulant to supernatant mass ratio of 0.1:1), stir at room temperature for 10min to obtain Physalis alkekengi seed gum, dry at 95℃, pulverize, and pass through a 100-mesh sieve to obtain 3.79g of Physalis alkekengi seed gum powder.

[0050] (2) Preparation of chia seed gelatin powder

[0051] Take 20g of chia seeds, add 600mL of water, stir at 85℃ for 2h at a speed of 140r / min to obtain chia seed gel, dry at 60℃, and pass through a 60-mesh sieve to obtain 0.33g of chia seed gel powder.

[0052] (3) Preparation of natural pectin composition

[0053] Take 5g of false groundcherry seed gum powder and 0.8g of chia seed gum powder and mix them evenly to obtain a natural pectin composition.

[0054] Example 3

[0055] (1) Preparation of false physalis seed gum powder

[0056] Take 50g of Physalis alkekengi seeds, add 1500mL of purified water, and stir at room temperature for 5min at 100r / min to obtain Physalis alkekengi seed gum solution. Centrifuge at room temperature (12000r / min, 10min), discard the precipitate, collect the supernatant, add a coagulant to the supernatant (coagulant to supernatant mass ratio of 0.14:1), stir at room temperature for 10min to obtain Physalis alkekengi seed gum, dry at 95℃, pulverize, and pass through a 100-mesh sieve to obtain 3.83g of Physalis alkekengi seed gum powder.

[0057] (2) Preparation of chia seed gelatin powder

[0058] Take 20g of chia seeds, add 600mL of water, stir at 60℃ for 2h at a speed of 100r / min to obtain chia seed gel, dry at 60℃, and pass through a 60-mesh sieve to obtain 0.31g of chia seed gel powder.

[0059] (3) Preparation of natural pectin composition

[0060] Take 5g of false groundcherry seed gum powder and 0.5g of chia seed gum powder and mix them evenly to obtain a natural pectin composition.

[0061] Example 4

[0062] (1) Preparation of false physalis seed gum powder

[0063] Take 50g of Physalis alkekengi seeds, add 1500mL of purified water, and stir at room temperature for 5min at 100r / min to obtain Physalis alkekengi seed gum solution. Centrifuge at room temperature (12000r / min, 10min), discard the precipitate, collect the supernatant, add a coagulant to the supernatant (coagulant to supernatant mass ratio of 0.18:1), stir at room temperature for 10min to obtain Physalis alkekengi seed gum, dry at 95℃, pulverize, and pass through a 100-mesh sieve to obtain 3.79g of Physalis alkekengi seed gum powder.

[0064] (2) Preparation of chia seed gelatin powder

[0065] Take 20g of chia seeds, add 800mL of water, stir at 75℃ for 2h at a speed of 100r / min to obtain chia seed gel, dry at 60℃, and pass through a 60-mesh sieve to obtain 0.32g of chia seed gel powder.

[0066] (3) Preparation of natural pectin composition

[0067] Take 5g of false groundcherry seed gum powder and 2.5g of chia seed gum powder and mix them evenly to obtain a natural pectin composition.

[0068] Example 5

[0069] (1) Preparation of false physalis seed gum powder

[0070] Take 50g of Physalis alkekengi seeds, add 1500mL of purified water, and stir at room temperature for 5min at 100r / min to obtain Physalis alkekengi seed gum solution. Centrifuge at room temperature (12000r / min, 10min), discard the precipitate, collect the supernatant, add a coagulant to the supernatant (coagulant to supernatant mass ratio of 0.28:1), stir at room temperature for 10min to obtain Physalis alkekengi seed gum, dry at 95℃, pulverize, and pass through a 100-mesh sieve to obtain 3.86g of Physalis alkekengi seed gum powder.

[0071] (2) Preparation of chia seed gelatin powder

[0072] Take 20g of chia seeds, add 800mL of water, stir at 85℃ for 2h at a speed of 100r / min to obtain chia seed gel, dry at 60℃, and pass through a 60-mesh sieve to obtain 0.35g of chia seed gel powder.

[0073] (3) Preparation of natural pectin composition

[0074] Take 5g of false groundcherry seed gum powder and 5g of chia seed gum powder and mix them evenly to obtain a natural pectin composition.

[0075] Comparative Example 1

[0076] Preparation of false physalis seed gum powder

[0077] Take 50g of Physalis alkekengi seeds, add 1500mL of purified water, and stir at room temperature for 5min at 100r / min to obtain Physalis alkekengi seed gum solution. Centrifuge at room temperature (12000r / min, 10min), discard the precipitate, collect the supernatant, add a coagulant to the supernatant (coagulant to supernatant mass ratio of 0.28:1), stir at room temperature for 10min to obtain Physalis alkekengi seed gum, dry at 95℃, pulverize, and pass through a 100-mesh sieve to obtain 3.86g of Physalis alkekengi seed gum powder.

[0078] Comparative Example 2

[0079] Take 20g of chia seeds, add 600mL of water, stir at 85℃ for 2h at a speed of 100r / min to obtain chia seed gel, dry at 60℃, and pass through a 60-mesh sieve to obtain 0.35g of chia seed gel powder.

[0080] Comparative Example 3

[0081] (1) Preparation of false physalis seed gum powder

[0082] Take 50g of Physalis alkekengi seeds, add 1500mL of purified water, and stir at room temperature for 5min at 100r / min to obtain Physalis alkekengi seed gum solution. Centrifuge at room temperature (12000r / min, 10min), discard the precipitate, collect the supernatant, add a coagulant to the supernatant (coagulant to supernatant mass ratio of 0.25:1), stir at room temperature for 10min to obtain Physalis alkekengi seed gum, dry at 95℃, pulverize, and pass through a 100-mesh sieve to obtain 3.90g of Physalis alkekengi seed gum powder.

[0083] (2) Preparation of chia seed gelatin powder

[0084] Take 20g of chia seeds, add 600mL of water, stir at 85℃ for 2h at a speed of 100r / min to obtain chia seed gel, dry at 60℃, and pass through a 60-mesh sieve to obtain 0.35g of chia seed gel powder.

[0085] (3) Preparation of natural pectin composition

[0086] Take 5g of false groundcherry seed gum powder and 0.1g of chia seed gum powder and mix them evenly to obtain a natural pectin composition.

[0087] Experimental Example 1: Gel Strength Test

[0088] 0.1 g of the pectin products obtained in Examples 1, 1, 2, and 3 were dissolved in 600 μL of simulated gastric juice (SGF) for gel strength testing. A physical property testing instrument was used for the test. The experiment type was a single-shot test, the test type was a pressure test, and the test conditions were: probe TA / 0.5, pre-test speed 1.0 mm / s, test speed 1.0 mm / s, post-test speed 1.0 mm / s, trigger type pressure (gf) trigger value 5.0 gf, target mode displacement (mm) target value 6.0. The gel strength test results are shown in Table 1.

[0089] Table 1 Results of gel strength test

[0090] Group Sample height First peak Distance from the first peak Example 1 2.648mm 883.981gf 1.995mm Comparative Example 1 2.730mm 273.639gf 1.991mm Comparative Example 2 2.751mm 383.682gf 1.986mm Comparative Example 3 2.670mm 392.631gf 1.988mm

[0091] Comparative analysis of Example 1, Comparative Example 1, Comparative Example 2, and Comparative Example 3 shows that the gel strength of the pectin product obtained in Example 1 is significantly better than that of Comparative Example 1, Comparative Example 2, and Comparative Example 3. This indicates that the gel strength of the natural pectin composition prepared by the present invention is superior to that of false physalis seed gel food and chia seed gel food, with greater gel strength and better elasticity, softness, and texture.

[0092] Sensory evaluation of natural pectin composition in Experiment Example 2

[0093] 1g of the pectin product obtained in Example 1, Comparative Example 1, Comparative Example 2, and Comparative Example 3 was dissolved in 50mL of water and stirred for 2-3 seconds to prepare a gel food for direct consumption. Sensory evaluation was conducted on the four groups of gel foods by 10 industry professionals. The sensory evaluation criteria are shown in Table 2. The average score was taken (the highest and lowest scores were removed, and the remaining average score was calculated). The evaluation results are shown in Table 3.

[0094] Table 2 Sensory Evaluation Criteria

[0095]

[0096]

[0097] Table 3 Sensory evaluation results

[0098] Group Color taste taste Total Score Example 1 19 48 27 94 Comparative Example 1 12 40 17 69 Comparative Example 2 15 41 20 76 Comparative Example 3 17 43 22 82

[0099] Comparative analysis of Example 1, Comparative Example 1, Comparative Example 2, and Comparative Example 3 shows that the color, taste, and mouthfeel of Example 1 are significantly better than those of Comparative Example 1, Comparative Example 2, and Comparative Example 3, and it has the best sensory acceptance.

[0100] Experiment Example 3: Simulated Gastric Fluid Stability and Swelling Ratio Test

[0101] 1 g of each sample from Example 1, Comparative Example 1, Comparative Example 2, and Comparative Example 3 was weighed and added to simulated gastric juice (SGF). The swelling factor of the samples was observed (the swelling factor indicates how many times its own weight of SGF the sample can absorb), and the coagulation state of the samples was observed as time increased within its own swelling factor, i.e., the stability of the samples in SGF. The results are shown in Tables 4 and 5.

[0102] Table 4 Stability Test Results

[0103] SGF 0h 0.5h 1h 1.5h 2h 2.5h 3h Example 1 - - - - - - + Comparative Example 1 - + + + + + + Comparative Example 2 - - - + + + + Comparative Example 3 - - + + + + +

[0104] Note: + indicates flow state, - indicates no flow state.

[0105] Table 5 Results of Simulated Gastric Fluid Swelling Ratio Test

[0106]

[0107] As shown in Table 4, Example 1 showed a flowing state 3 hours after the addition of simulated gastric juice, Comparative Example 1 showed a flowing state 0.5 hours after the addition of simulated gastric juice, Comparative Example 2 showed a flowing state 1.5 hours after the addition of simulated gastric juice, and Comparative Example 3 showed a flowing state 1 hour after the addition of simulated gastric juice. This indicates that Example 1 has good stability, which may be because the pseudophyte seed gum and chia seed gum have good affinity in a certain proportion, and the combination of the two forms a more stable spatial structure.

[0108] As shown in Table 5, the swelling ratio in Example 1 is significantly higher than that in Comparative Examples 1, 2, and 3, indicating that Example 1 has good water retention and swelling capacity.

[0109] Experiment Example 4 Viscosity Test

[0110] Rice flour with a concentration of 17.81% and rice flour with a concentration of 3.45% (Example 1) were prepared using simulated gastric juice (SGF). Viscosity was tested using a viscometer, and the results are shown in Table 5.

[0111] Table 5 Viscosity test results

[0112] sample Viscosity Example 1 3000cp rice flour 2900cp

[0113] The results show that the viscosity of the two samples, 3.45% of Example 1 and 17.81% of rice flour, is similar. However, the mass of the natural pectin composition used in Example 1 is 0.2 times that of the rice flour. This indicates that the natural pectin composition prepared by the present invention requires less material and has a better viscosity than the 17.81% rice flour. Furthermore, the natural pectin composition prepared by the present invention does not cause unpleasant taste, poor palatability, or increased gastrointestinal pressure due to excessive viscosity while providing a feeling of fullness.

[0114] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A natural pectin composition suitable for consumption by people trying to lose weight, characterized in that, It is composed of false groundcherry seed gum powder and chia seed gum powder, wherein the mass ratio of false groundcherry seed gum powder to chia seed gum powder is 1:0.05~1; The preparation method of a natural pectin composition suitable for people trying to lose weight includes the following steps: (1) Add false sorrel seeds to pure water, stir thoroughly for the first time to obtain false sorrel seed gum solution, centrifuge to remove the precipitate, add coagulant to the supernatant, stir thoroughly for the second time to obtain false sorrel seed gum, dry and pulverize to obtain false sorrel seed gum powder. (2) Add chia seeds to purified water, stir thoroughly for the third time to obtain chia seed gel, dry and pulverize to obtain chia seed gel powder; (3) After mixing the false physalis seed gum powder and chia seed gum powder evenly according to the ratio, a natural pectin composition suitable for people who are trying to lose weight is obtained.

2. The natural pectin composition suitable for weight loss individuals as described in claim 1, characterized in that, In step (1), the mass ratio of the false groundcherry seeds to purified water is 1:20~50.

3. The natural pectin composition suitable for weight loss individuals as described in claim 1, characterized in that, In step (1), the mass ratio of the false groundcherry seeds to purified water is 1:25~40.

4. The natural pectin composition suitable for weight loss individuals as described in claim 1, characterized in that, In step (1), the first thorough stirring time is 4~6 min; Alternatively, in step (1), the second thorough stirring time is 5~40 min; Alternatively, in step (1), the drying temperature is 60~100 ℃; the drying time is 2~8 h; Alternatively, in step (1), the powder is pulverized and then passed through a 90-120 mesh sieve.

5. The natural pectin composition suitable for weight loss individuals as described in claim 1, characterized in that, In step (1), the first thorough stirring time is 5 minutes.

6. The natural pectin composition suitable for weight loss individuals as described in claim 1, characterized in that, In step (1), the second thorough stirring time is 10~15 min.

7. The natural pectin composition suitable for weight loss individuals as described in claim 1, characterized in that, In step (1), the drying temperature is 80~100 ℃; the drying time is 3~6 h.

8. The natural pectin composition suitable for weight loss individuals as described in claim 1, characterized in that, In step (1), the powder is crushed and then passed through a 100-mesh sieve.

9. The natural pectin composition suitable for weight loss individuals as described in claim 1, characterized in that, In step (1), the coagulant is a saturated solution of Ca(OH)2; Alternatively, the mass ratio of the coagulant to the supernatant is 0.1 to 0.28:

1.

10. The natural pectin composition suitable for weight loss as described in claim 1, characterized in that, In step (1), the mass ratio of the coagulant to the supernatant is 0.15~0.22:

1.

11. The natural pectin composition suitable for weight loss as described in claim 1, characterized in that, In step (2), the mass ratio of chia seeds to purified water is 1:20~50.

12. The natural pectin composition suitable for weight loss individuals as described in claim 1, characterized in that, In step (2), the mass ratio of chia seeds to purified water is 1:30~40.

13. The natural pectin composition suitable for weight loss individuals as described in claim 1, characterized in that, In step (2), the temperature for the third thorough stirring is 60~100 ℃, and the time for the third thorough stirring is 1~3 h.

14. The natural pectin composition suitable for weight loss as described in claim 1, characterized in that, In step (2), the temperature for the third thorough stirring is 70~90 ℃, and the time for the third thorough stirring is 0.5~2 h.

15. The natural pectin composition suitable for weight loss individuals as described in claim 1, characterized in that, In step (2), the drying temperature is 40~90 ℃; the drying time is 4~12 h; Alternatively, in step (2), the powder is pulverized and then passed through a 40-100 mesh sieve.

16. The natural pectin composition suitable for weight loss as described in claim 1, characterized in that, In step (2), the drying temperature is 60~80 ℃; the drying time is 6~8 h; Alternatively, in step (2), the powder is pulverized and then passed through a 60-80 mesh sieve.

17. The use of the natural pectin composition of claim 1, suitable for consumption by people trying to lose weight, in the preparation of products for consumption by people trying to lose weight.

18. A product suitable for consumption by people trying to lose weight, characterized in that, Includes the natural pectin composition of claim 1 suitable for consumption by people trying to lose weight.

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