A kind of diglyceride, triglyceride mixed fat powder and its preparation method and application

Abstract

The present invention provides a diglyceride, triglyceride mixed fat powder and its preparation method and application, and relates to the field of food technology. The mixed fat powder of the present invention, by weight, includes components: 0.5-5 parts of butter microcapsule powder, 5-20 parts of diglyceride microcapsule powder, 5-20 parts of medium-chain triglyceride microcapsule powder, 2-10 parts of pea protein powder, 1-5 parts of flaxseed microcapsule powder, 2-8 parts of L-carnitine, 0.5-5 parts of potato protein powder, 0.5-5 parts of white kidney bean extract, 0.5-5 parts of chestnut powder, 0.05-0.5 parts of lactic acid bacteria powder and 6-20 parts of inulin. The components interact with each other and are reasonably matched, and the prepared mixed fat powder is nutritionally balanced, with significant promotion of weight loss and improvement of metabolic function. The mixed fat powder of the present invention is used in food preparation, which significantly promotes gastrointestinal motility and improves weight loss effect.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to a diglyceride and triglyceride mixed fat powder and a preparation method and application thereof. Background Art

[0002] Obesity can easily lead to a variety of chronic diseases such as diabetes and coronary heart disease. At present, in order to achieve short-term fat-reducing effects, the calories of products used for weight loss or meal replacement are generally far lower than the calories required for the body's basal metabolism, and the feeling of fullness is short-lived, making it easy to get hungry. In addition, due to the lack of a variety of trace elements and mineral nutrients needed by the human body on a daily basis, it is easy to cause malnutrition, and weight rebound is easy after weight loss.

[0003] Nutritional slimming food is a kind of food that can replace part of the regular meals. It reasonably mixes the nutrients needed every day according to the daily dietary nutrient intake required by the human body, and reduces the excessive intake of fat, salt and sugar. Slimming food suitable for people who want to lose weight should have a good sense of fullness and can assist in fat loss or weight control.

[0004] Medium-chain triglycerides are one of the main sources of dietary fat and are often added to nutritional weight-loss foods. Eating medium-chain triglycerides can reduce fat accumulation and have a weight-loss effect. In addition, improper diet in obese people will increase the burden on the gastrointestinal tract and affect normal digestion and absorption functions. Therefore, weight-loss foods not only need to be nutritionally balanced, but also need to fundamentally promote metabolism, improve gastrointestinal motility and weight-loss effects.

[0005] Chinese invention patent CN117562257A discloses a high-fat, low-carb food composition and its preparation method, which is prepared by compounding virgin coconut oil microcapsule powder, butter microcapsule powder, medium-chain triglyceride microcapsule powder, concentrated whey protein powder, pomegranate juice powder, grape seed extract, white kidney bean extract, guarana extract, soybean lecithin, coconut milk powder, xanthan gum, sodium carboxymethyl cellulose and guar gum; the invention makes each component into microcapsule powder by a specific method, and compound auxiliary materials to further improve the stability of the product. The obtained food composition has certain effects of reducing fat and weight, moisturizing the intestines and relieving constipation, improving skin yellowness, and whitening. However, a large amount of stabilizers: xanthan gum, sodium carboxymethyl cellulose and guar gum are used in the composition of the invention, which has an adverse effect on the weight loss effect that is easy to rebound.

[0006] Chinese invention patent CN110637912A discloses a weight management combination for lunch and dinner, including a lunch fat-reducing composition and a dinner replacement composition; the lunch fat-reducing composition includes an amylase inhibitor, a lipase inhibitor and a fat burning promoter; the amylase inhibitor includes a white kidney bean extract; the lipase inhibitor includes EGCG (epigallocatechin gallate); the lipid absorption and conversion inhibitor includes chitosan oligosaccharide; the dinner replacement composition includes the following components by weight: 25-40 parts of casein, 12-35 parts of whey protein, 10-15 parts of medium-chain triglyceride powder, 20-25 parts of dietary fiber, 2-5 parts of skim milk powder, 2-5 parts of composite gum, and 1-3 parts of a mixture of composite vitamins and minerals. The invention provides two different components of the composition, which cannot achieve the effect of synergistic combination of the components to promote weight loss. Although the composite gum component of gellan gum, konjac gum, xanthan gum, carrageenan, guar gum and sodium alginate improves the stability of the product, it is not suitable for long-term weight loss people to eat, and it is easy to cause a rebound in weight loss effect. Long-term consumption of chitosan oligosaccharides can easily irritate the gastrointestinal tract, causing nausea, diarrhea, hypoglycemia and hypotension.

[0007] Chinese invention patent CN113729139A discloses a solid beverage and its production process, wherein the solid beverage is composed of medium-chain triglyceride microcapsule powder, diglyceride oil powder, vitamin C, vitamin E, whey protein powder, psyllium husk powder, chia seed powder, potato powder, white kidney bean powder, inulin, corn oligopeptide powder, isomalt oligosaccharide, instant coffee powder and fish collagen peptide powder. Although the solid beverage can moisturize the intestines and promote bowel movements and enhance satiety, the resulting solid beverage product and the composition of Chinese invention patent CN110637912A have a rough taste and are not suitable for the preparation of highly chewy fat bars.

[0008] Based on this, it is necessary to find a formula that is synergistic with each other, with a reasonable amount of fat components, significant weight loss effect, balanced nutrition, strong universality, high dispersibility, smooth taste, and evenly mixed fat powder. When used in oil bars, it has high chewiness and brittleness, suitable hardness and adhesiveness. Summary of the invention

[0009] In view of the problems existing in the prior art, the present invention provides a diglyceride and triglyceride mixed fat powder and a preparation method and application thereof. The mixed fat powder is nutritionally balanced and has the functions of significantly promoting weight loss and improving metabolic function by interacting with and reasonably matching diglyceride microcapsule powder, medium-chain triglyceride microcapsule powder, linseed oil microcapsule powder, L-carnitine, potato protein powder, white kidney bean extract, lactic acid bacteria powder and inulin components.

[0010] To achieve the above purpose, the technical solution adopted by the present invention is as follows:

[0011] Firstly, the present invention provides a diglyceride and triglyceride mixed fat powder, which comprises the following components in parts by weight: 0.5-5 parts of butter microcapsule powder, 5-20 parts of diglyceride microcapsule powder, 5-20 parts of medium-chain triglyceride microcapsule powder, 2-10 parts of pea protein powder, 1-5 parts of flaxseed microcapsule powder, 2-8 parts of L-carnitine, 0.5-5 parts of potato protein powder, 0.5-5 parts of white kidney bean extract, 0.5-5 parts of chestnut powder, 0.05-0.5 parts of lactic acid bacteria powder and 6-20 parts of inulin.

[0012] Preferably, the mixed fat powder comprises the following components, in parts by weight: 1-3 parts of butter microcapsule powder, 10-15 parts of diglyceride microcapsule powder, 10-15 parts of medium-chain triglyceride microcapsule powder, 3-8 parts of pea protein powder, 1.5-3 parts of flaxseed microcapsule powder, 1.5-4 parts of L-carnitine, 1-4 parts of potato protein powder, 1-4 parts of white kidney bean extract, 1-4 parts of chestnut powder, 0.08-0.2 parts of lactic acid bacteria powder and 8-15 parts of inulin.

[0013] Further preferably, the mixed fat powder comprises the following components, in parts by weight: 2 parts of butter microcapsule powder, 12 parts of diglyceride microcapsule powder, 13 parts of medium-chain triglyceride microcapsule powder, 5 parts of pea protein powder, 2 parts of flaxseed microcapsule powder, 5 parts of L-carnitine, 3 parts of potato protein powder, 3 parts of white kidney bean extract, 2 parts of chestnut powder, 0.1 parts of lactic acid bacteria powder and 10 parts of inulin.

[0014] Preferably, the weight ratio of the diglyceride microcapsule powder, the medium-chain triglyceride microcapsule powder, L-carnitine, white kidney bean extract, and lactic acid bacteria powder is 5-20:5-20:2-8:0.5-5:0.05-0.5.

[0015] Further preferably, the weight ratio of the diglyceride microcapsule powder, the medium-chain triglyceride microcapsule powder, L-carnitine, white kidney bean extract, and lactic acid bacteria powder is 10-15:10-15:1.5-4:1-4:0.08-0.2.

[0016] More preferably, the weight ratio of the diglyceride microcapsule powder, the medium-chain triglyceride microcapsule powder, L-carnitine, white kidney bean extract, and lactic acid bacteria powder is 12:13:5:3:0.1.

[0017] Preferably, the mixed fat powder further comprises the following components: vegetable oil and flavor regulator.

[0018] Further preferably, the mixed fat powder comprises the following components, by weight: 50-150 parts of vegetable oil, 0.5-5 parts of butter microcapsule powder, 5-20 parts of diglyceride microcapsule powder, 5-20 parts of medium-chain triglyceride microcapsule powder, 2-10 parts of pea protein powder, 1-5 parts of flaxseed microcapsule powder, 2-8 parts of L-carnitine, 0.5-5 parts of potato protein powder, 0.5-5 parts of white kidney bean extract, 0.5-5 parts of chestnut powder, 0.05-0.5 parts of lactic acid bacteria powder, 6-20 parts of inulin and 0.2-3 parts of flavor regulator.

[0019] More preferably, the mixed fat powder comprises the following components, by weight: 75-110 parts of vegetable oil, 1-3 parts of butter microcapsule powder, 10-15 parts of diglyceride microcapsule powder, 10-15 parts of medium-chain triglyceride microcapsule powder, 3-8 parts of pea protein powder, 1.5-3 parts of flaxseed microcapsule powder, 1.5-4 parts of L-carnitine, 1-4 parts of potato protein powder, 1-4 parts of white kidney bean extract, 1-4 parts of chestnut powder, 0.08-0.2 parts of lactic acid bacteria powder, 8-15 parts of inulin and 0.5-1.5 parts of flavor regulator.

[0020] More preferably, the mixed fat powder comprises the following components, by weight: 90 parts of vegetable oil, 2 parts of butter microcapsule powder, 12 parts of diglyceride microcapsule powder, 13 parts of medium-chain triglyceride microcapsule powder, 5 parts of pea protein powder, 2 parts of flaxseed microcapsule powder, 5 parts of L-carnitine, 3 parts of potato protein powder, 3 parts of white kidney bean extract, 2 parts of chestnut powder, 0.1 parts of lactic acid bacteria powder, 10 parts of inulin and 0.8 parts of flavor regulator.

[0021] Preferably, the flavor regulator comprises essence, salt and mogroside.

[0022] Further preferably, the weight ratio of flavor, salt and mogroside is 0.05-0.5:0.1-2:0.05-0.5; the weight ratio is further preferably 0.1-0.25:0.3-1:0.1-0.25; the weight ratio is further preferably 0.15:0.5:0.15.

[0023] Then, the present invention provides a preparation method of the mixed fat powder, comprising the steps of: mixing butter microcapsule powder, diglyceride microcapsule powder, medium-chain triglyceride microcapsule powder, pea protein powder, flaxseed microcapsule powder, potato protein powder, white kidney bean extract, chestnut powder, lactic acid bacteria powder and inulin; and then uniformly mixing with L-carnitine to obtain the mixed fat powder.

[0024] Preferably, the preparation method comprises the steps of:

[0025] (1) mixing butter microcapsule powder, diglyceride microcapsule powder, medium chain triglyceride microcapsule powder, pea protein powder, flaxseed microcapsule powder, potato protein powder, white kidney bean extract, chestnut powder, lactic acid bacteria powder and inulin to obtain a mixture 1;

[0026] (2) Mixture 1 and L-carnitine are uniformly mixed to obtain mixture 2;

[0027] (3) The vegetable oil is heated to 25-50°C and mixed with mixture 2 and a flavor regulator to obtain a mixed fat powder.

[0028] Further preferably, in step (3), the temperature is increased to 40°C.

[0029] Finally, the present invention provides the use of the mixed fat powder in preparing food with the effects of enhancing fat metabolism and reducing weight.

[0030] Compared with the prior art, the present invention has the following beneficial effects:

[0031] 1. The present invention makes full use of the effects of medium-chain triglycerides in promoting fat hydrolysis and reducing fat accumulation, combines the effects of diglycerides in reducing visceral fat and inhibiting body weight, and compound linseed oil microcapsule powder, white kidney bean extract, L-carnitine, lactic acid bacteria powder and inulin to promote intestinal peristalsis and metabolism. The components of the prepared mixed fat powder work synergistically to achieve a significant weight loss effect.

[0032] 2. The mixed fat powder of the present invention has a good combination of components, reasonable dosage, balanced nutrition, and a simple preparation method; it can be applied to various foods and has significant effects of improving fat metabolism, reducing weight, and promoting gastrointestinal motility. DETAILED DESCRIPTION

[0033] The following non-limiting examples can enable those skilled in the art to more fully understand the present invention, but do not limit the present invention in any way. The following content is merely an exemplary description of the scope of the present invention, and those skilled in the art can make various changes and modifications to the present invention based on the disclosed content, which should also fall within the scope of the present invention.

[0034] When the embodiments give numerical ranges, it should be understood that, unless otherwise specified in the present invention, both endpoints of each numerical range and any numerical value between the two endpoints can be selected. Unless otherwise defined, all technical and scientific terms used in the present invention have the same meanings as those generally understood by those of ordinary skill in the art to which the present invention belongs.

[0035] The present invention is further described below by way of specific examples. Unless otherwise specified, the various chemical reagents used in the examples of the present invention are obtained through conventional commercial channels.

[0036] In the present invention, the vegetable oil is not limited to corn oil, olive oil, peanut oil, rapeseed oil, linseed oil, coconut oil. The source of the diglyceride microcapsule powder is not limited to corn oil, coconut oil, peanut oil.

[0037] In the following embodiments, vegetable oil was purchased from Hangzhou Nanhai Food Ingredients Co., Ltd.; butter microcapsule powder was purchased from Dalian Yinuo Biological Co., Ltd., model 50 WDP-1; diglyceride microcapsule powder was purchased from Shandong Tianjiao Biotechnology Co., Ltd., item number HM40G; medium-chain triglyceride microcapsule powder was purchased from Dalian Yinuo Biological Co., Ltd., number 40612; flaxseed oil microcapsule powder was purchased from Dalian Yinuo Biological Co., Ltd.; potato protein powder was purchased from Shanghai Chifeng Biotechnology Co., Ltd.; white kidney bean extract was purchased from Suzhou Langbang Nutrition Technology Co., Ltd.; lactic acid bacteria powder was purchased from Jun Yao Runying Biotechnology (Shanghai) Co., Ltd.; inulin was purchased from Xicheng International Trade (Shanghai) Co., Ltd.

[0038] For the above components, products from different manufacturers have no significant effect on the effects.

[0039] Examples 1-6

[0040] The formula of the mixed fat powder of Example 1 to Example 6 is composed of the components shown in Table 1 in parts by weight:

[0041] Table 1

[0042]

[0043] The preparation method of the mixed fat powder of Example 1 to Example 5 is: mixing butter microcapsule powder, diglyceride microcapsule powder, medium-chain triglyceride microcapsule powder, pea protein powder, flaxseed microcapsule powder, potato protein powder, white kidney bean extract, chestnut powder, lactic acid bacteria powder and inulin; and then mixing evenly with L-carnitine to obtain a mixed fat powder.

[0044] The preparation method of the mixed fat powder of Example 6 is:

[0045] (1) mixing butter microcapsule powder, diglyceride microcapsule powder, medium chain triglyceride microcapsule powder, pea protein powder, flaxseed microcapsule powder, potato protein powder, white kidney bean extract, chestnut powder, lactic acid bacteria powder and inulin to obtain a mixture 1;

[0046] (2) Mixture 1 and L-carnitine are uniformly mixed to obtain mixture 2;

[0047] (3) The vegetable oil is heated to 40°C and mixed with mixture 2 and a flavor regulator to obtain a mixed fat powder.

[0048] Comparative Example 1

[0049] The difference from Example 1 is that the lactic acid bacteria powder is replaced by calcium β-hydroxy-β-methylbutyrate.

[0050] A diglyceride and triglyceride mixed fat powder consists of the following components in parts by weight: 2 parts of butter microcapsule powder, 12 parts of diglyceride microcapsule powder, 13 parts of medium-chain triglyceride microcapsule powder, 5 parts of pea protein powder, 2 parts of flaxseed microcapsule powder, 5 parts of L-carnitine, 3 parts of potato protein powder, 3 parts of white kidney bean extract, 2 parts of chestnut powder, 0.1 parts of calcium β-hydroxy-β-methylbutyrate and 10 parts of inulin.

[0051] Comparative Example 2

[0052] The difference from Example 1 is that the pea protein powder is replaced by whey protein powder (in compliance with the standard of GB 11674-2010).

[0053] A diglyceride and triglyceride mixed fat powder consists of the following components in parts by weight: 2 parts of butter microcapsule powder, 12 parts of diglyceride microcapsule powder, 13 parts of medium-chain triglyceride microcapsule powder, 5 parts of whey protein powder, 2 parts of flaxseed microcapsule powder, 5 parts of L-carnitine, 3 parts of potato protein powder, 3 parts of white kidney bean extract, 2 parts of chestnut powder, 0.1 parts of lactic acid bacteria powder and 10 parts of inulin.

[0054] Comparative Example 3

[0055] The difference from Example 1 is that butter microcapsule powder is not contained.

[0056] A mixed fat powder consists of the following components, measured by weight: 12 parts of diglyceride microcapsule powder, 13 parts of medium-chain triglyceride microcapsule powder, 5 parts of pea protein powder, 2 parts of flaxseed microcapsule powder, 5 parts of L-carnitine, 3 parts of potato protein powder, 3 parts of white kidney bean extract, 2 parts of chestnut powder, 0.1 parts of lactic acid bacteria powder and 10 parts of inulin.

[0057] Comparative Example 4

[0058] The difference from Example 1 is that the microcapsule powder is only medium chain triglyceride microcapsule powder.

[0059] A mixed fat powder consists of the following components, measured by weight: 13 parts of medium-chain triglyceride microcapsule powder, 5 parts of pea protein powder, 5 parts of L-carnitine, 3 parts of potato protein powder, 3 parts of white kidney bean extract, 2 parts of chestnut powder, 0.1 parts of lactic acid bacteria powder and 10 parts of inulin.

[0060] Comparative Example 5

[0061] Different from Example 1, the microcapsule powder does not contain medium-chain triglyceride microcapsule powder.

[0062] A mixed fat powder consists of the following components, measured by weight: 2 parts of butter microcapsule powder, 12 parts of diglyceride microcapsule powder, 5 parts of pea protein powder, 2 parts of flaxseed microcapsule powder, 5 parts of L-carnitine, 3 parts of potato protein powder, 3 parts of white kidney bean extract, 2 parts of chestnut powder, 0.1 parts of lactic acid bacteria powder and 10 parts of inulin.

[0063] Comparative Example 6

[0064] The difference from Example 1 is that the weight portions of the components in the mixed fat powder are different, specifically:

[0065] A diglyceride and triglyceride mixed fat powder consists of the following components in parts by weight: 2 parts of butter microcapsule powder, 3 parts of diglyceride microcapsule powder, 22 parts of medium-chain triglyceride microcapsule powder, 5 parts of pea protein powder, 2 parts of flaxseed microcapsule powder, 1 part of L-carnitine, 3 parts of potato protein powder, 7 parts of white kidney bean extract, 2 parts of chestnut powder, 0.1 parts of lactic acid bacteria powder and 10 parts of inulin.

[0066] Comparative Example 7

[0067] The difference from Example 1 is that the weight portions of the components in the mixed fat powder are different, specifically:

[0068] A diglyceride and triglyceride mixed fat powder consists of the following components in parts by weight: 2 parts of butter microcapsule powder, 12 parts of diglyceride microcapsule powder, 13 parts of medium-chain triglyceride microcapsule powder, 1 part of pea protein powder, 5 parts of flaxseed microcapsule powder, 5 parts of L-carnitine, 6 parts of potato protein powder, 1 part of white kidney bean extract, 1 part of chestnut powder, 0.1 part of lactic acid bacteria powder and 14 parts of inulin.

[0069] Application Example 1

[0070] The flavored fat stick is composed of the following components, measured by weight: 90 parts of vegetable oil, 2 parts of butter microcapsule powder, 12 parts of diglyceride microcapsule powder, 13 parts of medium-chain triglyceride microcapsule powder, 5 parts of pea protein powder, 2 parts of flaxseed microcapsule powder, 5 parts of L-carnitine, 3 parts of potato protein powder, 3 parts of white kidney bean extract, 2 parts of chestnut powder, 0.1 parts of lactic acid bacteria powder, 10 parts of inulin, 0.8 parts of flavor regulator (0.15 parts of flavor, 0.5 parts of salt, 0.15 parts of mogroside) and 380 parts of oligofructose liquid (purchased from Quantum Hi-Tech (Guangdong) Biological Co., Ltd.).

[0071] The preparation method of the flavored fat stick is:

[0072] (1) mixing butter microcapsule powder, diglyceride microcapsule powder, medium chain triglyceride microcapsule powder, pea protein powder, flaxseed microcapsule powder, potato protein powder, white kidney bean extract, chestnut powder, lactic acid bacteria powder and inulin to obtain a mixture 1;

[0073] (2) Mixture 1 and L-carnitine are uniformly mixed to obtain mixture 2;

[0074] (3) The vegetable oil is heated to 40°C, mixed evenly with mixture 2 and the flavor regulator, and stored at -18°C for 20 minutes to obtain mixture 3;

[0075] (4) Mix the mixture 3 and the oligofructose liquid evenly and let it stand to obtain a flavored oil stick.

[0076] Application Example 2

[0077] The flavored milkshake is composed of the following components by weight: 90 parts of vegetable oil, 2 parts of butter microcapsule powder, 12 parts of diglyceride microcapsule powder, 13 parts of medium-chain triglyceride microcapsule powder, 5 parts of pea protein powder, 2 parts of flaxseed microcapsule powder, 5 parts of L-carnitine, 3 parts of potato protein powder, 3 parts of white kidney bean extract, 2 parts of chestnut powder, 0.1 parts of lactic acid bacteria powder, 10 parts of inulin and 0.8 parts of flavor regulator (0.15 parts of flavor, 0.5 parts of salt, 0.15 parts of mogroside).

[0078] The preparation method of the flavored milkshake is as follows:

[0079] (1) mixing butter microcapsule powder, diglyceride microcapsule powder, medium chain triglyceride microcapsule powder, pea protein powder, flaxseed microcapsule powder, potato protein powder, white kidney bean extract, chestnut powder, lactic acid bacteria powder and inulin to obtain a mixture 1;

[0080] (2) Mixture 1 and L-carnitine are uniformly mixed to obtain mixture 2;

[0081] (3) The vegetable oil is heated to 40°C, mixed evenly with mixture 2 and the flavor regulator, and stored at -18°C for 20 minutes to obtain mixture 3;

[0082] (4) Mixture 3 was prepared with water at 60±5°C at a ratio of 1:20 (g / mL) and stirred thoroughly to obtain a flavored milkshake.

[0083] Test 1 Texture evaluation

[0084] The mixed fat powders of Example 1, Comparative Example 2, Comparative Example 3, Comparative Example 4, Comparative Example 5 and Comparative Example 6 were used to prepare flavored fat sticks. The preparation method was the same as that of Application Example 1, and oligofructose liquid, vegetable oil and flavor regulator were added in the same proportions by weight as shown in Application Example 1. The texture of the prepared flavored fat sticks was evaluated.

[0085] Texture evaluation method: The texture characteristics of the prepared flavored oil sticks were evaluated using a texture analyzer (TA-XT2i). The test parameters of chewiness, hardness, brittleness and adhesiveness were statistically analyzed. The texture evaluation results are shown in Table 2.

[0086] Table 2

[0087]

[0088] As can be seen from Table 2, the fat stick prepared by the mixed fat powder of the present invention has high chewiness and brittleness; when eaten, the hardness and adhesiveness are better than the comparative example. Higher chewiness can prolong the chewing time, thereby delaying eating and achieving a sense of fullness; too high or too low hardness will affect the eating taste. The hardness of the fat stick of the present invention is between 3300-3900g, and has a higher eating taste; brittleness can maintain good deformation and improve chewing taste; the adhesiveness of the fat stick of the present invention is between 400-450g, and on the basis of ensuring that it does not stick to the teeth, it also has good molding performance.

[0089] Test 2 Sensory evaluation

[0090] The mixed fat powders of Examples 1 to 3 and Comparative Examples 3 to 6 were brewed with 20 times the weight of hot water (60±5° C.) and then a sensory evaluation was performed.

[0091] Sensory evaluation volunteers: 5 boys and 5 girls, aged 20-30 years old, all without sensory impairment, received uniform sensory evaluation training, and conducted sensory evaluation on the above-mentioned mixed fat powder.

[0092] Sensory evaluation standards are shown in Table 3:

[0093] Table 3

[0094]

[0095] The total scores of the above 10 volunteers are the sensory evaluation scores. The results are shown in Table 4.

[0096] Table 4

[0097]

[0098] As can be seen from Table 4, the mixed fat powder of the present invention has a relatively good sensory evaluation in terms of preparation performance, tissue morphology after preparation, and taste. The type of microcapsule powder and the weight of each component have a significant impact on the sensory evaluation of the mixed fat powder. The mixed fat powders of Comparative Examples 3 to 6 have a poor overall sensory evaluation because they do not use a specific type of microcapsule powder.

[0099] Experiment 3 Evaluation of weight loss efficacy in rats

[0100] 1. Test materials

[0101] High-fat feed: basic feed (protein content, fat content, nitrogen-free extract, crude fiber), egg yolk powder, cholesterol, lard, bile salts.

[0102] Total cholesterol (TC) level test kit, total triglyceride (TG) level test kit.

[0103] 2. Experimental Animals

[0104] SD male rats (SPF grade) weighed 160±10g.

[0105] 3. Test samples

[0106] The mixed fat powders of Examples 1 to 5, the mixed fat powders of Comparative Example 1, the mixed fat powders of Comparative Example 3 to 4, and the mixed fat powders of Comparative Example 6 to 7.

[0107] 4. Test methods

[0108] After one week of adaptive feeding of SD male rats with basic feed, 8 rats were selected as the normal control group, and the tail venous blood was taken on an fasting basis to measure TG and TC. After 18 days of feeding with high-fat feed, the tail venous blood was taken on an fasting basis to measure TG and TC values. If the TG and TC levels of the high-fat group were significantly increased compared with those of the normal control group, and the body weight was significantly increased, the model was successfully established.

[0109] A total of 11 groups of rats with successful modeling were selected, with 8 rats in each group. One group was used as the model control group, which was fed with a high-fat diet and gavaged with deionized water; the remaining groups were fed with a high-fat diet and gavaged with a solution of mixed fat powder and deionized water in each group, with an actual gavage volume of 0.5 g of mixed fat powder / kg / d. The normal control group was fed with a basic diet and gavaged with an equal amount of deionized water. After 6 weeks, the TC and TG values ​​were measured. At the same time, the weight of the rats before and after the experiment was counted. The test results are shown in Table 5.

[0110] Table 5

[0111]

[0112] In Table 5, compared with the model control group, # P≤0.05, ## P≤0.01; each experimental group compared with the normal control group, & P≤0.05, && P≤0.01; each comparative example group is compared with the example 1 group, △ P≤0.05, △△ P≤0.01.

[0113] As can be seen from Table 5, the mixed fat powder of the present invention can effectively regulate lipid metabolism and help reduce TC and TG levels compared with the mixed fat powder of the comparative example, and has a significant weight loss effect on obese rats.

[0114] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, rather than to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions of the technical solution of the present invention by ordinary technicians in this field do not deviate from the essence and scope of the technical solution of the present invention.

Claims

1. A diglyceride and triglyceride mixed fat powder, characterized in that: The invention is composed of the following components by weight: 0.5-5 parts of butter microcapsule powder, 5-20 parts of diglyceride microcapsule powder, 5-20 parts of medium-chain triglyceride microcapsule powder, 2-10 parts of pea protein powder, 1-5 parts of flaxseed microcapsule powder, 2-8 parts of L-carnitine, 0.5-5 parts of potato protein powder, 0.5-5 parts of white kidney bean extract, 0.5-5 parts of chestnut powder, 0.05-0.5 parts of lactic acid bacteria powder and 6-20 parts of inulin.

2. The mixed fat powder according to claim 1, characterized in that: The invention is composed of the following components by weight: 1-3 parts of butter microcapsule powder, 10-15 parts of diglyceride microcapsule powder, 10-15 parts of medium-chain triglyceride microcapsule powder, 3-8 parts of pea protein powder, 1.5-3 parts of flaxseed microcapsule powder, 1.5-4 parts of L-carnitine, 1-4 parts of potato protein powder, 1-4 parts of white kidney bean extract, 1-4 parts of chestnut powder, 0.08-0.2 parts of lactic acid bacteria powder and 8-15 parts of inulin.

3. The mixed fat powder according to claim 2, characterized in that: The invention is composed of the following components in parts by weight: 2 parts of butter microcapsule powder, 12 parts of diglyceride microcapsule powder, 13 parts of medium-chain triglyceride microcapsule powder, 5 parts of pea protein powder, 2 parts of flaxseed microcapsule powder, 5 parts of L-carnitine, 3 parts of potato protein powder, 3 parts of white kidney bean extract, 2 parts of chestnut powder, 0.1 parts of lactic acid bacteria powder and 10 parts of inulin.

4. The mixed fat powder according to claim 1, characterized in that: The weight ratio of the diglyceride microcapsule powder, the medium-chain triglyceride microcapsule powder, L-carnitine, white kidney bean extract and lactic acid bacteria powder is 10-15:10-15:1.5-4:1-4:0.08-0.

2.

5. The mixed fat powder according to claim 4, characterized in that: The weight ratio of the diglyceride microcapsule powder, the medium-chain triglyceride microcapsule powder, L-carnitine, white kidney bean extract, and lactic acid bacteria powder is 12:13:5:3:0.

1.

6. The method for preparing the mixed fat powder according to any one of claims 1 to 5, characterized in that: The method comprises the following steps: mixing butter microcapsule powder, diglyceride microcapsule powder, medium-chain triglyceride microcapsule powder, pea protein powder, flaxseed microcapsule powder, potato protein powder, white kidney bean extract, chestnut powder, lactic acid bacteria powder and inulin; and then uniformly mixing with L-carnitine to obtain mixed fat powder.

7. Use of the mixed fat powder according to any one of claims 1 to 5 in preparing food having fat metabolism enhancing and weight loss effects.

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