Fruit and vegetable dietary fiber powder for reducing weight, complete nutrition meal replacement powder and preparation method thereof

Abstract

The invention discloses a fruit and vegetable dietary fiber powder for reducing body weight, a complete nutrition meal replacement powder and a preparation method thereof, and relates to the technical field of functional foods. The fruit and vegetable fiber powder of the present invention is composed of the following components by weight: 10-20 parts of white kidney bean dietary fiber powder, 10-20 parts of citrus fiber powder, 10-20 parts of apple dietary fiber powder, and 5-10 parts of oat fiber powder, and a complete nutrition meal replacement powder is further prepared. The product of the present invention can enhance satiety, reduce the diffusion rate of sugars and oils in the intestine, thereby reducing the body's absorption of blood sugar and oils, and then achieve a weight loss effect. A variety of ingredients are added at the same time to meet nutritional needs and taste requirements.

Description

Technical Field

[0001] The present invention relates to the technical field of functional foods, and in particular to a fruit and vegetable dietary fiber powder for reducing weight, a complete nutritional meal replacement powder and a preparation method thereof. Background Art

[0002] The proportion of obese people among adults, adolescents, and children is gradually increasing, and obesity is currently considered a global sub-health prevalence. Current weight loss medications generally have significant side effects, such as diarrhea, allergic reactions, anorexia, palpitations, and even liver and kidney damage. With the increasing demand for healthy weight loss, functional foods with weight loss effects have emerged. For obese people, these foods not only require the right amount of precise nutrients to ensure normal daily energy supply, but also ensure weight loss and good flavor and palatability.

[0003] At present, powdered meal replacement foods have become an important source of energy and nutritional intake for the general population. Chinese patent CN111053232A discloses a nutritional meal replacement composition, which includes, by weight: 10-25 parts of chia seed powder, 5-15 parts of psyllium powder, 14-40 parts of protein, 10-25 parts of dietary fiber, 0.2-0.5 parts of a compound nutritional enhancer, 1.3-2.6 parts of minerals, 0.05-0.1 parts of a sweetener, 3-8 parts of fruit and vegetable powder, 0-5 parts of a plant extract, and 0-5 parts of a flavor regulator. Under the synergistic effect of multiple plant extracts, fruit and vegetable powder, and protein powder, the feeling of fullness can be significantly prolonged. At the same time, the plant extract is rich in effective ingredients, which is beneficial to improving the physical fitness of obese patients.

[0004] Chinese patent CN113068828A discloses a complete nutritional meal replacement powder, comprising the following ingredients by weight: 40g-60g of protein powder and multivitamins, 5g-25g of lactic acid cheese, 40g-50g of whole grains, 20g-30g of vegetables, 20g-30g of fruit, and 15g-25g of nuts. The protein powder and multivitamins are composed of soy protein powder and whey protein powder. The invention combines whey protein, plant-based soy protein, whole grains, fruit and vegetable slices, cheese, and nuts in a specific proportion to provide adequate nutrition for the human body and delay hunger.

[0005] Current meal replacement powders mostly aim to prolong satiety to control energy intake and achieve weight loss, without specifically targeting increased satiety and lacking a clear weight loss mechanism. Other existing technologies add functional ingredients to inhibit fat or carbohydrate absorption, but due to the high onset of the inhibitory effect, the actual weight loss effect is often insufficient. Currently, few products can achieve high satiety, meet complete nutritional needs, and demonstrate effective weight loss.

[0006] In view of this, the present invention provides a fruit and vegetable dietary fiber powder for reducing weight, a complete nutrition meal replacement powder and a preparation method thereof, which solve the daily precise nutrition intake needs of people who are losing weight and have a good weight reduction effect. Summary of the Invention

[0007] In view of this, the purpose of the present invention is to provide a fruit and vegetable dietary fiber powder, a complete nutrition meal replacement powder and a preparation method thereof for reducing weight, based on the Mediterranean diet pattern, with appropriate amounts of protein, fat, carbon water, vitamins, minerals and dietary fiber from fruit and vegetable sources, supplemented with appropriate seasoning, to prepare a complete nutrition powder product. It constructs basic energy requirements based on appropriate protein, fat and carbon water principles, so that each energy meets the requirements of the partial meal replacement standard. The fruit and vegetable dietary fiber powder added in addition is a composite nanocellulose. After being mixed and ingested in the complete nutrition meal replacement powder, a composite nanofiber with a complex spatial network structure can be formed, which improves spatial expansion and water absorption capacity in the stomach, enhances satiety, reduces the diffusion rate of sugars and oils in the intestine, thereby reducing the body's absorption of blood sugar and oil, and then achieves a weight loss effect. Add a variety of ingredients at the same time to meet nutritional needs and taste requirements.

[0008] In order to achieve the above-mentioned object of the invention, the technical solution of the present invention is as follows:

[0009] In one aspect, the present invention provides a fruit and vegetable dietary fiber powder, which is composed of the following ingredients, in parts by weight: 10-20 parts of white kidney bean dietary fiber powder, 10-20 parts of citrus fiber powder, 10-20 parts of apple dietary fiber powder, and 5-10 parts of oat fiber powder.

[0010] Preferably, the fruit and vegetable dietary fiber powder is composed of the following ingredients in parts by weight: 12-18 parts of white kidney bean dietary fiber powder, 12-18 parts of citrus fiber powder, 12-18 parts of apple dietary fiber powder, and 6-8 parts of oat fiber powder.

[0011] Preferably, the fruit and vegetable dietary fiber powder is composed of the following ingredients in parts by weight: 15 parts of white kidney bean dietary fiber powder, 15 parts of citrus fiber powder, 15 parts of apple dietary fiber powder, and 7 parts of oat fiber powder.

[0012] In another aspect, the present invention provides a complete nutritional meal replacement powder, comprising the following ingredients, in parts by weight: 10-15 parts of skim milk powder, 5-10 parts of erythritol, 10-22 parts of protein component, 3-6 parts of polydextrose, 2-6 parts of olive diglyceride oil powder, 1-3 parts of chia seeds, 1-3 parts of quinoa balls, 1-6 parts of fruit and vegetable dietary fiber powder, 3-5 parts of chickpeas, 10-20 parts of oatmeal, 3-5 parts of fruit powder, 3-5 parts of pumpkin seed kernels, 2-6 parts of cocoa powder, 5.5-16 parts of freeze-dried fruits and vegetables, 5-10 parts of almonds, 0.2-3 parts of complex minerals, and 0.1-2 parts of complex vitamins.

[0013] The protein components are composed of whey protein, soy protein isolate powder, pea protein isolate powder and fish collagen peptide powder in a mass ratio of 2-8:1-5:0.1-1:0.5-1.5.

[0014] Preferably, the protein component consists of whey protein, soy protein isolate powder, pea protein isolate powder and fish collagen peptide powder in a mass ratio of 4:3:0.5:1.

[0015] Preferably, the complete nutritional meal replacement powder comprises the following ingredients, in parts by weight: 12 parts of skim milk powder, 8 parts of erythritol, 15 parts of protein component, 5 parts of polydextrose, 5 parts of olive diglyceride oil powder, 2 parts of chia seeds, 2 parts of quinoa balls, 4 parts of fruit and vegetable dietary fiber powder, 4 parts of chickpeas, 15 parts of oatmeal, 4 parts of fruit powder, 4 parts of pumpkin seed kernels, 4 parts of cocoa powder, 11 parts of freeze-dried fruits and vegetables, 8 parts of almonds, 1 part of complex minerals and 0.8 parts of complex vitamins.

[0016] Preferably, the compound minerals include calcium hydrogen phosphate, magnesium carbonate, ferric pyrophosphate, zinc citrate, potassium iodide, sodium selenite, potassium citrate, copper citrate, manganese gluconate and sodium molybdate.

[0017] Further preferably, in the composite mineral, the mass ratio of calcium hydrogen phosphate, magnesium carbonate, ferric pyrophosphate, zinc citrate, potassium iodide, sodium selenite, potassium citrate, copper citrate, manganese gluconate and sodium molybdate is 0.1-2:0.1-2:0.2-1:0.2-0.5:0.2-0.5:0.1-0.3:0.1-2:0.1-2:0.5-1.5:0.1-0.5.

[0018] Preferably, the compound vitamins include vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, folic acid, pantothenic acid, niacinamide, biotin and taurine.

[0019] Further preferably, in the compound vitamins, the mass ratio of vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, folic acid, pantothenic acid, niacinamide, biotin and taurine is 0.1-1.2: 0.1-1.2: 0.1-1.2: 0.1-1.2: 0.1-1.2: 0.1-1.2: 0.1-1.2: 0.1-1.2: 0.1-1.5: 0.1-1.5: 0.1-1.2: 0.1-1.2: 0.1-1.2.

[0020] Preferably, the fruit powder is selected from at least one of strawberry powder, cranberry powder, pineapple powder, mango powder, grape powder and white peach powder.

[0021] Preferably, the freeze-dried fruits and vegetables are selected from at least one of freeze-dried blueberries, freeze-dried bananas, freeze-dried okra, freeze-dried taro, and freeze-dried pumpkin.

[0022] Preferably, the complete nutritional meal replacement powder further comprises 3-8 parts of auxiliary materials in parts by weight.

[0023] Further preferably, the complete nutritional meal replacement powder further comprises 5.5 parts of auxiliary materials in parts by weight.

[0024] More preferably, the auxiliary material is at least one of sodium carboxymethyl cellulose, xanthan gum, anhydrous citric acid, and food flavoring, and more preferably a complex of sodium carboxymethyl cellulose, xanthan gum, anhydrous citric acid, and food flavoring in a mass ratio of 1:2:0.1:0.5.

[0025] In another aspect, the present invention provides a method for preparing the above-mentioned complete nutritional meal replacement powder, comprising the steps of:

[0026] (1) The above materials are divided into main ingredients and minor ingredients. First, the minor ingredients in the formula are pre-mixed in a gradient manner, sieved through 20 meshes, and then mixed with the main ingredients in the formula to obtain a mixed material; the main ingredients are skim milk powder, erythritol, protein component, polydextrose, olive diglyceride oil powder, chia seeds, quinoa balls, fruit and vegetable dietary fiber powder, chickpeas, oatmeal, freeze-dried fruits and vegetables, almonds, and pumpkin seeds; the minor ingredients are auxiliary materials, compound minerals, compound vitamins, fruit powder, and cocoa powder;

[0027] (2) The mixture obtained in step (1) is mixed at 10-20 rpm for 15-30 min to obtain the complete nutritional meal replacement powder.

[0028] Preferably, in step (1), the gradient premixing is specifically as follows: the auxiliary materials and the fruit powder are first mixed at a ratio of 1:2 to obtain a premix, and then the premix is ​​mixed evenly with all other small ingredients. The mixing parameters are: mixing at 10-20 rpm for 15-30 min.

[0029] Preferably, in step (1), the sieving is through a 20-mesh sieve.

[0030] Preferably, in step (2), the mixed material is mixed at 13 rpm for 18-20 min.

[0031] The beneficial effects of the present invention are:

[0032] (1) The fruit and vegetable dietary fiber powder of the present invention is composited by white kidney bean dietary fiber powder, citrus fiber powder, apple dietary fiber powder, and oat fiber powder in a specific proportion, which can form composite nanofibers with a complex spatial network structure, thereby improving the spatial expansion and water absorption capacity in the stomach, enhancing satiety, and reducing the diffusion rate of sugars and fats in the intestine, thereby reducing the body's absorption of blood sugar and fats, and thus achieving a weight loss effect.

[0033] (2) The complete nutritional meal replacement powder of the present invention is added with a specific compound protein, which provides high protein nutrition. Experimental measurements show that the weight loss effect is further improved in the formula system of the present invention.

[0034] (3) The complete nutritional meal replacement powder of the present invention may further be added with auxiliary materials, such as a complex of sodium carboxymethyl cellulose, xanthan gum, anhydrous citric acid, and food flavoring in a mass ratio of 1:2:0.1:0.5, to improve the palatability of the formula system of the present invention.

[0035] (4) The complete nutritional meal replacement powder of the present invention contains appropriate amounts of protein, fat, carbohydrates, vitamins, minerals and dietary fiber from fruits and vegetables, supplemented with appropriate seasoning, and meets the requirements of nutrition and palatability at the same time. DETAILED DESCRIPTION

[0036] In order to make the technical means, creative features, purpose and efficacy of the present invention easy to understand, the present invention is further illustrated below in conjunction with specific examples, but the following examples are only preferred embodiments of the present invention, not all. Based on the examples in the implementation manner, other embodiments obtained by those skilled in the art without making creative work are all within the scope of protection of the present invention. In the following examples, unless otherwise specified, the operating methods used are all conventional operating methods, the equipment used are all conventional equipment, and the equipment and materials used in each embodiment are all the same.

[0037] In the following embodiments, the composite minerals are calcium hydrogen phosphate, magnesium carbonate, ferric pyrophosphate, zinc citrate, potassium iodide, sodium selenite, potassium citrate, copper citrate, manganese gluconate and sodium molybdate in a mass ratio of 1:0.1-2:1:0.25:0.25:0.25:1:1:1:0.3.

[0038] The mass ratio of the compound vitamins is 0.5:0.5:0.5:0.5:0.5:0.5:0.5:0.5:1:1:0.6:0.6:0.6.

[0039] Fruit powder 1 is a mixture of strawberry powder, cranberry powder, and pineapple powder in a mass ratio of 0.5:1:1.5.

[0040] Fruit powder 2 is a mixture of mango powder, grape powder, and white peach powder in a mass ratio of 1.5:1.5:1.

[0041] In the following examples, some of the raw materials were derived from the following sources:

[0042]

[0043] And some of the raw materials are sourced as follows:

[0044]

[0045] Preparation of fruit and vegetable dietary fiber powder:

[0046] The formula of fruit and vegetable dietary fiber powder is as follows:

[0047]

[0048] The ingredients are mixed evenly according to the formula of AE to obtain the fruit and vegetable dietary fiber powder AE.

[0049] Example 1

[0050] formula:

[0051] 12 parts of skim milk powder, 8 parts of erythritol, 15 parts of protein components, 5 parts of polydextrose, 5 parts of olive diglyceride oil powder, 2 parts of chia seeds, 2 parts of quinoa balls, 4 parts of fruit and vegetable dietary fiber powder A, 4 parts of chickpeas, 15 parts of oatmeal, 4 parts of fruit powder, 4 parts of pumpkin seed kernels, 4 parts of cocoa powder, 11 parts of freeze-dried fruits and vegetables, 8 parts of almonds, 1 part of complex minerals, and 0.8 parts of complex vitamins.

[0052] The protein component consists of whey protein, soy protein isolate powder, pea protein isolate powder and fish collagen peptide powder in a mass ratio of 4:3:0.5:1.

[0053] Example 2

[0054] formula:

[0055] 12 parts of skim milk powder, 8 parts of erythritol, 15 parts of protein components, 5 parts of polydextrose, 5 parts of olive diglyceride oil powder, 2 parts of chia seeds, 2 parts of quinoa balls, 4 parts of fruit and vegetable dietary fiber powder B, 4 parts of chickpeas, 15 parts of oatmeal, 4 parts of fruit powder, 4 parts of pumpkin seed kernels, 4 parts of cocoa powder, 11 parts of freeze-dried fruits and vegetables, 8 parts of almonds, 1 part of complex minerals, and 0.8 parts of complex vitamins.

[0056] The protein component consists of whey protein, soy protein isolate powder, pea protein isolate powder and fish collagen peptide powder in a mass ratio of 4:3:0.5:1.

[0057] Example 3

[0058] formula:

[0059] 12 parts of skim milk powder, 8 parts of erythritol, 15 parts of protein components, 5 parts of polydextrose, 5 parts of olive diglyceride oil powder, 2 parts of chia seeds, 2 parts of quinoa balls, 4 parts of fruit and vegetable dietary fiber powder C, 4 parts of chickpeas, 15 parts of oatmeal, 4 parts of fruit powder, 4 parts of pumpkin seed kernels, 4 parts of cocoa powder, 11 parts of freeze-dried fruits and vegetables, 8 parts of almonds, 1 part of complex minerals, and 0.8 parts of complex vitamins.

[0060] The protein component consists of whey protein, soy protein isolate powder, pea protein isolate powder and fish collagen peptide powder in a mass ratio of 4:3:0.5:1.

[0061] Example 4

[0062] formula:

[0063] 12 parts of skim milk powder, 8 parts of erythritol, 15 parts of protein components, 5 parts of polydextrose, 5 parts of olive diglyceride oil powder, 2 parts of chia seeds, 2 parts of quinoa balls, 4 parts of fruit and vegetable dietary fiber powder D, 4 parts of chickpeas, 15 parts of oatmeal, 4 parts of fruit powder, 4 parts of pumpkin seed kernels, 4 parts of cocoa powder, 11 parts of freeze-dried fruits and vegetables, 8 parts of almonds, 1 part of complex minerals, and 0.8 parts of complex vitamins.

[0064] The protein component consists of whey protein, soy protein isolate powder, pea protein isolate powder and fish collagen peptide powder in a mass ratio of 4:3:0.5:1.

[0065] Example 5

[0066] formula:

[0067] 12 parts of skim milk powder, 8 parts of erythritol, 15 parts of protein components, 5 parts of polydextrose, 5 parts of olive diglyceride oil powder, 2 parts of chia seeds, 2 parts of quinoa balls, 4 parts of fruit and vegetable dietary fiber powder E, 4 parts of chickpeas, 15 parts of oatmeal, 4 parts of fruit powder, 4 parts of pumpkin seed kernels, 4 parts of cocoa powder, 11 parts of freeze-dried fruits and vegetables, 8 parts of almonds, 1 part of complex minerals, and 0.8 parts of complex vitamins.

[0068] The protein component consists of whey protein, soy protein isolate powder, pea protein isolate powder and fish collagen peptide powder in a mass ratio of 4:3:0.5:1.

[0069] Example 6

[0070] formula:

[0071] 10 parts of skim milk powder, 10 parts of erythritol, 10 parts of protein components, 6 parts of polydextrose, 2 parts of olive diglyceride oil powder, 3 parts of chia seeds, 1 part of quinoa balls, 6 parts of fruit and vegetable dietary fiber powder C, 3 parts of chickpeas, 20 parts of oatmeal, 3 parts of fruit powder, 5 parts of pumpkin seed kernels, 2 parts of cocoa powder, 16 parts of freeze-dried fruits and vegetables, 5 parts of almonds, 3 parts of complex minerals, and 0.1 part of complex vitamins.

[0072] The protein component consists of whey protein, soy protein isolate powder, pea protein isolate powder and fish collagen peptide powder in a mass ratio of 4:3:0.5:1.

[0073] Example 7

[0074] formula:

[0075] 15 parts of skim milk powder, 5 parts of erythritol, 22 parts of protein components, 3 parts of polydextrose, 6 parts of olive diglyceride oil powder, 1 part of chia seeds, 3 parts of quinoa balls, 1 part of fruit and vegetable dietary fiber powder C, 5 parts of chickpeas, 10 parts of oatmeal, 5 parts of fruit powder, 3 parts of pumpkin seed kernels, 6 parts of cocoa powder, 5.5 parts of freeze-dried fruits and vegetables, 10 parts of almonds, 0.2 parts of complex minerals, and 2 parts of complex vitamins.

[0076] The protein component consists of whey protein, soy protein isolate powder, pea protein isolate powder and fish collagen peptide powder in a mass ratio of 4:3:0.5:1.

[0077] Example 8

[0078] The difference from Example 3 is that the protein component consists of whey protein, soy protein isolate powder, pea protein isolate powder and fish collagen peptide powder in a mass ratio of 8:1:1:1, and the rest are the same.

[0079] Example 9

[0080] The difference from Example 3 is that 5.5 parts of auxiliary materials are additionally added, and the auxiliary materials are a complex of sodium carboxymethyl cellulose, xanthan gum, anhydrous citric acid, and food flavoring in a mass ratio of 1:2:0.1:0.5. The rest are the same.

[0081] Comparative Example 1

[0082] The difference from Example 3 is that no fruit and vegetable dietary fiber powder is added. The rest is the same. The formula is as follows:

[0083] 12 parts of skim milk powder, 8 parts of erythritol, 15 parts of protein components, 5 parts of polydextrose, 5 parts of olive diglyceride oil powder, 2 parts of chia seeds, 2 parts of quinoa balls, 4 parts of chickpeas, 15 parts of oatmeal, 4 parts of fruit powder, 4 parts of pumpkin seed kernels, 4 parts of cocoa powder, 11 parts of freeze-dried fruits and vegetables, 8 parts of almonds, 1 part of complex minerals, and 0.8 parts of complex vitamins.

[0084] The protein component consists of whey protein, soy protein isolate powder, pea protein isolate powder and fish collagen peptide powder in a mass ratio of 4:3:0.5:1.

[0085] Comparative Example 2

[0086] The difference from Example 3 is that the fruit and vegetable dietary fiber powder is prepared by mixing white kidney bean dietary fiber powder and oat fiber powder in a mass ratio of 15:7, and the rest are the same.

[0087] Comparative Example 3

[0088] The difference from Example 3 is that the fruit and vegetable dietary fiber powder is prepared by mixing citrus fiber powder and apple dietary fiber powder in a mass ratio of 1:1, and the rest are the same.

[0089] Comparative Example 4

[0090] The difference from Example 3 is that the protein component is composed of whey protein, soy protein isolate powder, and fish collagen peptide powder in a mass ratio of 4:3:1, and the rest are the same.

[0091] Examples 1-9 and Comparative Examples 1-4 were prepared according to the following method:

[0092] (1) The above materials are divided into main ingredients and minor ingredients. First, the minor ingredients in the formula amount are premixed in a gradient manner, passed through a 20-mesh sieve, and mixed with the main ingredients in the formula amount to obtain a mixed material; the main ingredients are skim milk powder, erythritol, protein component, polydextrose, olive diglyceride oil powder, chia seeds, quinoa balls, fruit and vegetable dietary fiber powder, chickpeas, oatmeal, freeze-dried fruits and vegetables, almonds, and pumpkin seeds; the minor ingredients are auxiliary materials, compound minerals, compound vitamins, fruit powder, and cocoa powder; the gradient premixing is specifically as follows: the auxiliary materials and fruit powder are first mixed in a ratio of 1:2 to obtain a premix, and then the premix is ​​evenly mixed with all other minor ingredients. The mixing parameter is 15 rpm for 25 min.

[0093] (2) The mixed material obtained in step (1) was fed into a double-column mixer using a feeding station and mixed at 13 rpm for 18 min to obtain a complete nutritional meal replacement powder.

[0094] Results Test

[0095] 1. Glucose and blood sugar testing

[0096] (1) 60 g of the products prepared in Examples 1-8 and Comparative Examples 1-4, and 5 g of fruit and vegetable fiber powder C were taken and brewed with 5 times the mass of drinking water (the control group received the same mass of drinking water). An equal amount of sodium acetate buffer solution (0.5 mol / L, pH 5.2) was added in vitro, mixed evenly, and 10 glass beads of uniform size were added. The mixture was placed in a 37°C water bath and incubated for 30 min. After the incubation period, 2 mL of enzyme mix was added and the time was accurately measured. At 0, 10, 20, 35, 45, 60, 90, 120, 150, and 180 min, 0.1 mL of the 10 mL reaction system was sampled and added to a 2 mL centrifuge tube containing 0.9 mL of 90% ethanol. After sampling, the mixture was centrifuged at 10,000 × g for 5 min at room temperature to obtain a supernatant. The glucose content in the supernatant was determined using a glucose oxidase kit.

[0097] Here are the results:

[0098]

[0099] (2) 30 people (15 men and 15 women, BMI 19-24) took 4g of the products prepared in Example 3 and Comparative Example 1, as well as fruit and vegetable fiber powder C, while fasting (5 men and 5 women in each group). After a 2-hour water deprivation period, blood glucose levels were measured. The results are as follows:

[0100]

[0101] 2. Insulin and gastric content testing

[0102] The satiety effect was assessed by measuring insulin, gut hormones, and gastric emptying rates in mice (ICR strain, weighing 21-25 g, half male and half female). Mice were fasted for 14-16 hours, with water withdrawal during this period. Each group of mice was gavaged with the corresponding sample (650 mg / kg) for 2 hours, anesthetized with isoflurane, and their eyes were removed to collect whole blood. Blood was then centrifuged at 3000 × g for 15 minutes at 4°C to separate plasma, which was then stored at -80°C until further use. Plasma insulin levels were measured using an ELISA kit. For the gastric emptying experiment, mice were fasted for 20 hours, gavaged with the sample and glucose, and sacrificed by cervical dissection 30 minutes later. The abdominal cavity was opened with ophthalmic forceps and surgical scissors, and the gastric cardia and pylorus were ligated. The entire stomach was removed, rinsed with pre-chilled saline, blotted dry, and weighed. The stomach was then cut open along the greater curvature, and the contents of the stomach were washed out and blotted dry. The net weight of the stomach was then measured. The gastric content residual rate was calculated according to the following formula:

[0103]

[0104] Insulin is a key hormone involved in blood sugar regulation. The digestive properties of food and the resulting blood sugar fluctuations affect insulin secretion and release. The gastric residual rate reflects the speed of gastric emptying; an increased residual rate indicates slower gastric emptying.

[0105] Here are the results:

[0106]

[0107] 3. Weight loss test

[0108] 60 people (30 men and 30 women) were weighed on an empty stomach the morning of the first day. Breakfast and dinner were provided to the subjects at regular times and in fixed quantities. Weight loss was measured in three groups. Twenty people in Group A (10 men and 10 women) took the product of Comparative Example 1 (850 kJ / portion) for lunch, Group B took fruit and vegetable dietary fiber powder C + glucose (850 kJ / portion), and Group C took Example 9 (850 kJ / portion). Weight was measured on an empty stomach every morning. Within two weeks, all three groups A, B, and C showed significant weight loss. Group A experienced a mean weight loss of 3 kg, while Group B experienced a mean weight loss of 3.5 kg. Group C experienced the most significant weight loss, reaching 5 kg. Interviews with the subjects at 3 p.m. each day revealed that while Group A enjoyed a varied lunch, they felt noticeably hungry an hour after lunch and looked forward to dinner. Group B reported a bland lunch and a desire for richer foods, but also a noticeable feeling of fullness. They looked forward to dinner two hours after lunch. Group C reported a rich lunch and looked forward to dinner 2.5 hours after lunch.

[0109] 4. Stability test

[0110] Test method: Spread the prepared powder at 60°C and 30% relative humidity. Take samples on the 7th and 14th days and observe the appearance.

[0111] Test results:

[0112]

[0113] It can be seen that in the absence of outer packaging, the addition of auxiliary materials such as flavors has no significant effect on the stability of the powder.

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

Claims

1. A fruit and vegetable dietary fiber powder, characterized in that: The invention is composed of the following ingredients by weight: 12-18 parts of white kidney bean dietary fiber powder, 12-18 parts of citrus fiber powder, 12-18 parts of apple dietary fiber powder and 6-8 parts of oat fiber powder.

2. The fruit and vegetable dietary fiber powder according to claim 1, characterized in that The fruit and vegetable dietary fiber powder consists of the following ingredients in parts by weight: 15 parts of white kidney bean dietary fiber powder, 15 parts of citrus fiber powder, 15 parts of apple dietary fiber powder, and 7 parts of oat fiber powder.

3. A complete nutritional meal replacement powder, characterized in that: In terms of weight, the composition comprises: 10-15 parts of skim milk powder, 5-10 parts of erythritol, 10-22 parts of protein components, 3-6 parts of polydextrose, 2-6 parts of olive diglyceride oil powder, 1-3 parts of chia seeds, 1-3 parts of quinoa balls, 1-6 parts of the fruit and vegetable dietary fiber powder according to any one of claims 1 to 2, 3-5 parts of chickpeas, 10-20 parts of oatmeal, 3-5 parts of fruit powder, 3-5 parts of pumpkin seed kernels, 2-6 parts of cocoa powder, 5.5-16 parts of freeze-dried fruits and vegetables, 5-10 parts of almonds, 0.2-3 parts of compound minerals and 0.1-2 parts of compound vitamins. The protein component consists of whey protein, soy protein isolate powder, pea protein isolate powder and fish collagen peptide powder in a mass ratio of 2-8:1-5:0.1-1:0.5-1.

5.

4. The complete nutritional meal replacement powder according to claim 3, characterized in that: The protein component consists of whey protein, soy protein isolate powder, pea protein isolate powder and fish collagen peptide powder in a mass ratio of 4:3:0.5:

1.

5. The complete nutritional meal replacement powder according to claim 3, characterized in that: Ingredients in parts by weight include: 12 parts of skimmed milk powder, 8 parts of erythritol, 15 parts of protein components, 5 parts of polydextrose, 5 parts of olive diglyceride oil powder, 2 parts of chia seeds, 2 parts of quinoa balls, 4 parts of fruit and vegetable dietary fiber powder, 4 parts of chickpeas, 15 parts of oatmeal, 4 parts of fruit powder, 4 parts of pumpkin seed kernels, 4 parts of cocoa powder, 11 parts of freeze-dried fruits and vegetables, 8 parts of almonds, 1 part of complex minerals and 0.8 parts of complex vitamins.

6. The complete nutritional meal replacement powder according to claim 3, characterized in that: According to weight parts, the invention also includes 3-8 parts of auxiliary materials, wherein the auxiliary materials are at least one of sodium carboxymethyl cellulose, xanthan gum, anhydrous citric acid and food flavoring.

7. The complete nutritional meal replacement powder according to claim 6, characterized in that: In terms of weight, 5.5 parts of auxiliary materials are also included.

8. The complete nutritional meal replacement powder according to claim 6 or 7, characterized in that: The auxiliary material is a composite of sodium carboxymethyl cellulose, xanthan gum, anhydrous citric acid and food flavoring in a mass ratio of 1:2:0.1:0.

5.

9. The method for preparing the complete nutritional meal replacement powder according to any one of claims 6 to 8, characterized in that: Includes steps: (1) The above materials are divided into large ingredients and small ingredients. First, the small ingredients in the formula amount are premixed in a gradient manner, sieved, and mixed with the large ingredients in the formula amount to obtain a mixed material; the large ingredients are skim milk powder, erythritol, protein components, polydextrose, olive diglyceride oil powder, chia seeds, quinoa balls, fruit and vegetable dietary fiber powder, chickpeas, oatmeal, freeze-dried fruits and vegetables, almonds and pumpkin seeds, and the small ingredients are auxiliary materials, compound minerals, compound vitamins, fruit powder and cocoa powder; (2) The mixed material obtained in step (1) is mixed at 10-20 rpm for 15-30 min to obtain the complete nutritional meal replacement powder.

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