Composition for inhibiting fat absorption and controlling body weight and preparation method thereof

Abstract

The present invention discloses a composition for inhibiting fat absorption and controlling body weight and a preparation method thereof, and belongs to the technical field of food, medicine and health care products. The composition comprises ingredients such as green tea powder, apple powder, and mulberry leaf concentrated powder by selecting a variety of natural plant extracts and functional food ingredients. The preparation method of the present invention includes steps such as drying, mixing, ultrasonic treatment, high-speed shearing, and low-temperature drying to ensure the uniformity, stability, and bioavailability of the composition. Compared with the prior art, the present invention achieves a synergistic full-link blocking of heat absorption through this preparation method. For the food digestion path, fat absorption is inhibited, body weight is controlled, heat is reduced from being converted into fat, and the possibility of obesity formation is reduced, which has a positive effect on weight loss and weight management. At the same time, the composition can improve metabolism, regulate blood sugar and blood lipids, and has a good taste.

Description

Technical Field

[0001] The invention relates to the technical field of food, medicine and health care products, and in particular to a composition for inhibiting fat absorption and controlling body weight and a preparation method thereof. Background Art

[0002] As the pace of modern life accelerates, unhealthy eating habits and sedentary lifestyles have led to an increasingly serious obesity problem. Obesity not only affects people's physical health, but may also cause a variety of chronic diseases, such as cardiovascular disease, diabetes and certain types of cancer. Therefore, it is particularly important to develop foods and supplements that can help control weight and improve metabolic health.

[0003] Traditional weight loss methods include diet, exercise and drug treatment, but these methods often have problems such as poor compliance, limited effects or side effects. In recent years, people have begun to pay attention to the potential of natural ingredients in weight loss and metabolic health. In particular, some plant extracts and functional food ingredients are favored for their potential health benefits and fewer side effects.

[0004] In this context, researchers have found that a variety of plant extracts, such as EGCG (epigallocatechin gallate) in green tea extract, have the effects of promoting fat burning, inhibiting fat synthesis, regulating blood sugar and blood lipids, etc. In addition, ingredients such as conjugated linoleic acid (CLA) have also been shown to reduce body fat content, increase muscle mass, and have a positive effect on weight loss and weight management.

[0005] However, the application of these natural ingredients in the food industry faces some challenges, such as low bioavailability, poor taste, poor stability, etc. In addition, how to effectively combine these ingredients to form a synergistic complex to achieve better weight loss effects is a hot topic in current research.

[0006] China's invention patent CN115989867B discloses a citrus fruit powder composition for weight loss, its preparation method and application, wherein the weight proportions of the citrus fruit powder composition are as follows: 10 to 40 parts of enzymatically hydrolyzed citrus powder, 30 to 70 parts of citrus fiber, and 10 to 20 parts of guarana extract. The invention compounds enzymatically hydrolyzed citrus powder, citrus fiber and guarana extract to effectively reduce energy intake, inhibit fat absorption and control body weight while increasing fat burning. The invention also provides a method for preparing a citrus fruit powder composition, wherein enzymatically hydrolyzed citrus powder is prepared by enzymatic hydrolysis, and the enzymatically hydrolyzed citrus powder contains a large amount of polyphenols, which is beneficial for burning fat and losing weight. However, the citrus fruit powder composition prepared by the invention has a poor taste and an unobvious weight loss effect. Summary of the invention

[0007] In view of the shortcomings of existing technologies, this study aims to develop a new type of composition that inhibits fat absorption and controls body weight. By carefully selecting and proportioning a variety of natural ingredients with weight loss effects, and utilizing their synergistic effects, it can improve metabolism, inhibit fat absorption, and control body weight. At the same time, it improves taste and stability, providing users with a safe, effective, and convenient weight management solution.

[0008] In order to achieve the above-mentioned object of the invention, the present invention adopts the following technical solutions:

[0009] A method for preparing a composition for inhibiting fat absorption and controlling body weight is as follows:

[0010] Step 1, drying grape powder, green tea powder, lotus leaf powder, pumpkin dietary fiber powder and white kidney bean extract at 30-50° C. for 5-10 hours, mixing evenly to obtain a mixed powder;

[0011] Step 2: Add conjugated linoleic acid glycerol microcapsule powder, okra powder, citrus fiber powder, apple powder, mulberry leaf concentrated powder, chitosan, isomalt and the complex into the mixed powder; use a blender to fully mix all the ingredients until a uniform powdery mixture is formed; dry the powdery mixture at 30-50° C. for 5-15 hours to obtain a composition for inhibiting fat absorption and controlling body weight.

[0012] The substances are calculated in parts by weight as follows: 5 to 10 parts of grape powder, 3 to 5 parts of green tea powder, 1 to 3 parts of lotus leaf powder, 6 to 8 parts of pumpkin dietary fiber powder, 2 to 4 parts of white kidney bean extract, 2 to 4 parts of conjugated linoleic acid glycerol microcapsule powder, 1 to 2 parts of okra powder, 3 to 5 parts of citrus fiber powder, 1 to 3 parts of apple powder, 1 to 2 parts of mulberry leaf concentrated powder, 1 to 3 parts of chitosan, 5 to 10 parts of isomalt and 4 to 6 parts of the complex.

[0013] The preparation method of the composite is as follows, in parts by weight:

[0014] S1. Dissolve 10 to 20 parts of plant pectin in 130 to 180 parts of buffer solution; add 0.2 to 0.4 parts of pectinase solution to carry out enzymolysis reaction. After the reaction is completed, pour the reaction solution into 200 to 300 parts of 90 to 98 wt% ethanol aqueous solution for sedimentation, centrifugation, collect precipitation, and vacuum dry to obtain pectin hydrolysate; disperse the pectin hydrolysate in 120 to 180 parts of water, and stir to obtain a pectin hydrolysate aqueous solution;

[0015] S2, dispersing 60-80 parts of protein in 200-300 parts of water, heating and stirring at 40-50° C. to completely hydrate the protein, to obtain an aqueous dispersion; mixing the aqueous solution of the pectin hydrolysate prepared in step S1 with the aqueous dispersion, and stirring until uniform, to obtain a mixture A;

[0016] S3, mixing 120-180 parts of the mixture A prepared in step S2, 100-150 parts of a sweetener and 100-150 parts of starch, adjusting the pH to 2.5-4 with a pH adjuster, to form a mixture B; performing ultrasonic treatment on the mixture B; performing high-speed shearing at 8000-12000 rpm for 5-10 minutes on the ultrasonically treated mixture B, to form a mixture C;

[0017] S4, mixing 200-300 parts of soybean oil with 1-3 parts of emulsifier Tween80, 4-6 parts of antioxidant, and 0.4-0.6 parts of flavor, and homogenizing to form a composite oil emulsion; mixing the mixture C prepared in step S3 with the composite oil emulsion, adding 5-10 parts of calcium salt, shearing at 8000-12000 rpm for 3-8 minutes, heating at 60-70° C. for 5-15 minutes, and cooling at room temperature to form a stable gel; curing the formed gel at 1-5° C. to obtain a composite.

[0018] The enzymolysis temperature is 20-30° C. and the time is 1-3 hours.

[0019] The ultrasonic treatment power is 100-300W, the frequency is 20-60kHz, and the treatment time is 10-40 minutes.

[0020] The pH adjuster is at least one of citric acid and tartaric acid.

[0021] The plant pectin is at least one of apple pectin and orange peel pectin.

[0022] The protein is at least one of wheat gluten, whey protein and soy protein isolate.

[0023] The buffer is acetic acid-sodium acetate buffer.

[0024] The starch is at least one of corn starch, potato starch and tapioca starch.

[0025] The sweetener is at least one of fructose and sucrose.

[0026] The antioxidant is at least one of ascorbyl palmitate and tea polyphenols.

[0027] The calcium salt is at least one of calcium bicarbonate and calcium citrate.

[0028] The flavor is at least one of coconut flavor and cream flavor.

[0029] The present invention can also prepare a tablet candy by uniformly mixing the composition for inhibiting fat absorption and controlling body weight, sugar powder and dressing.

[0030] The effects of each substance in the present invention are summarized as follows:

[0031] Grape powder provides natural sweetness and the antioxidants found in grapes.

[0032] Green tea powder contains tea polyphenols and epicatechin gallate, especially catechins, which help increase metabolism and promote fat burning.

[0033] Lotus leaf powder has been traditionally used for weight loss and may help control appetite.

[0034] Pumpkin dietary fiber powder increases fiber intake, helps with intestinal health and promotes satiety.

[0035] White Kidney Bean Extract contains ingredients that help inhibit amylase activity, reducing carbohydrate absorption.

[0036] CLA contains conjugated linoleic acid (CLA), which helps reduce body fat and increase muscle mass.

[0037] Okra powder may contain ingredients that may help improve bowel function.

[0038] Citrus Fiber Powder provides fiber to help control blood sugar and promote gut health.

[0039] Apple powder is generally rich in dietary fiber and pectin, which help increase satiety, reduce food intake, and may assist in the metabolism and excretion of fat by promoting intestinal health.

[0040] Mulberry leaf concentrate contains a variety of bioactive ingredients, such as mulberry leaf flavonoids and 1-deoxynojirimycin (DNJ), which have been shown to lower blood sugar and improve insulin resistance. In addition, mulberry leaf may also help regulate fat metabolism and reduce fat absorption.

[0041] Chitosan is a dietary fiber that helps reduce fat absorption.

[0042] Isomalt acts as a low-calorie sweetener, providing sweetness without adding calories.

[0043] Pectin hydrolysate is the product obtained by enzymatic hydrolysis of pectin, which helps to improve the texture and stability of food.

[0044] Wheat gluten provides protein and helps form a stable aqueous dispersion.

[0045] Fructose acts as a sweetener and provides energy.

[0046] Tapioca starch acts as a stabilizer and helps to form a gel structure.

[0047] Citric acid is used to adjust the pH and aid in gel formation.

[0048] L-Ascorbyl Palmitate acts as an antioxidant to help preserve the freshness of oils.

[0049] Coconut flavor provides a specific flavor that enhances the sensory experience of food.

[0050] Soybean oil is used as the base oil for compound oil emulsions, providing essential fatty acids.

[0051] Emulsifier Tween 80 helps to form and stabilize the emulsion.

[0052] Calcium citrate may help improve texture and stability during gel formation.

[0053] These ingredients work together to create a composition designed to inhibit fat absorption, manage body weight, and promote healthy weight loss while taking into account nutrition, flavor, and food processing needs.

[0054] Compared with the prior art, it has the following beneficial effects:

[0055] 1) The present invention combines a variety of natural ingredients, such as grape powder, green tea powder, lotus leaf powder, apple powder, mulberry leaf concentrated powder, etc., and utilizes their respective unique biological activities to achieve synergistic effects, which may have better effects in inhibiting fat absorption and controlling body weight.

[0056] 2) The present invention combines pectin hydrolysate with wheat gluten to form a stable gel structure, and improves emulsification and stability through ultrasonic treatment and high-speed shearing technology. This is an innovative preparation method in the prior art and helps to improve the overall performance of the product.

[0057] 3) The composition of the present invention aims to reduce the change of the original flavor of the food, and achieves the purpose of healthy weight loss by adding ingredients that help inhibit fat absorption and control body weight, thereby meeting the needs of modern consumers for healthy food.

[0058] 4) The present invention has passed the safety toxicology evaluation and stability test, and the composition of the present invention shows low toxicity and no genotoxicity, and long-term intake has no negative impact on the health and physiological functions of animal models, indicating that it has good safety and stability. DETAILED DESCRIPTION

[0059] Main sources of substances:

[0060] Pectinase: Ningxia Xiasheng Industrial Group Co., Ltd., activity: 300,000 u / g, model: FDG-2259.

[0061] Acetic acid-sodium acetate buffer: Fuzhou Wabcan Biotechnology Co., Ltd., pH: 5.5, brand: Wabcan.

[0062] Conjugated linoleic acid glycerol microcapsule powder: Xi'an Haisifu Biotechnology Co., Ltd., specification 60%, food grade.

[0063] Apple pectin, wheat gluten, whey protein, soy protein isolate, coconut flavor, orange peel pectin, fructose, sucrose, potato starch, tapioca starch, corn starch, L-ascorbyl palmitate, grape powder, green tea powder, lotus leaf powder, pumpkin dietary fiber powder, okra powder, citrus fiber powder, chitosan, isomalt and apple powder are all food grade.

[0064] White kidney bean extract is obtained by conventional water extraction. Mulberry leaf concentrated powder is obtained by conventional water extraction and drying.

[0065] The design idea of ​​the present invention is to create a composition with the function of inhibiting fat absorption and controlling weight. By carefully selecting and proportioning a series of natural ingredients with health benefits, it aims to promote metabolism, fat burning and blood sugar control, while improving the texture and flavor of food. The core ingredients include green tea extract, apple powder, mulberry leaf concentrate powder, etc., each of which plays a role with its bioactive substances such as tea polyphenols, hydroxycitric acid and bitter melon. In addition, a stable gel is formed by composite pectin hydrolysate and wheat gluten powder to enhance emulsification and stability, thereby improving the health benefits of the composition. Ultrasonic treatment and high-speed shearing technology are used in the preparation process to ensure uniform dispersion of ingredients and optimal effects. Finally, through low-temperature drying and curing steps, a powdered composition that is easy to store and use is obtained, which is convenient for consumers to take daily, and maintains the biological activity of the ingredients, meeting the needs of healthy weight loss and improved metabolism.

[0066] Example 1

[0067] A method for preparing a composition for inhibiting fat absorption and controlling body weight is as follows:

[0068] Step 1, drying 8g of grape powder, 4g of green tea powder, 2g of lotus leaf powder, 7g of pumpkin dietary fiber powder and 3g of white kidney bean extract at 40°C for 6 hours to remove excess moisture and ensure uniform mixing to obtain a mixed powder;

[0069] Step 2: Add 3 g of conjugated linoleic acid glycerol microcapsule powder, 1.5 g of okra powder, 4 g of citrus fiber powder, 2 g of apple powder, 1.5 g of mulberry leaf concentrated powder, 2 g of chitosan, 8 g of isomalt and 5 g of the complex into the mixed powder; use a blender to fully mix all the ingredients until a uniform powdery mixture is formed; dry the powdery mixture at 40° C. for 10 hours to remove residual moisture, thereby obtaining a composition for inhibiting fat absorption and controlling body weight.

[0070] The preparation method of the composite is as follows:

[0071] S1. Dissolve 15g of apple pectin in 150g of acetic acid-sodium acetate buffer; add 0.3g of pectinase solution for enzymolysis reaction at 25°C for 2 hours. After the reaction, pour the reaction solution into 250g of 95wt% ethanol aqueous solution for sedimentation, centrifugation, collect the precipitate, and vacuum dry to obtain pectin hydrolysate; disperse the pectin hydrolysate in 150g of water and stir to obtain a pectin hydrolysate aqueous solution;

[0072] S2, dispersing 70 g of wheat gluten in 250 g of water, heating and stirring at 45° C. to completely hydrate it, to obtain an aqueous dispersion; mixing the aqueous solution of the pectin hydrolysate prepared in step S1 with the aqueous dispersion, and stirring until uniform, to obtain a mixture A;

[0073] S3, mixing 150 g of the mixture A prepared in step S2, 120 g of fructose and 130 g of cassava starch, adjusting the pH to 3 with citric acid, to form a mixture B; subjecting the mixture B to ultrasonic treatment at a power of 200 W, a frequency of 40 kHz, and a treatment time of 30 minutes to enhance its emulsification and stability; subjecting the ultrasonically treated mixture B to high-speed shearing at 10,000 rpm for 8 minutes to form a mixture C;

[0074] S4, 250g soybean oil is mixed with 2g emulsifier Tween80, 5g L-ascorbyl palmitate, and 0.5g coconut essence, and homogenized to form a composite oil emulsion; the mixture C prepared in step S3 is mixed with the composite oil emulsion, 8g calcium citrate is added, and the mixture is sheared at 10000rpm for 5 minutes, and then heated at 65°C for 10 minutes and cooled at room temperature to form a stable gel; the formed gel is cured at 4°C to obtain a composite.

[0075] Example 2

[0076] The preparation method of a composition for inhibiting fat absorption and controlling body weight is basically the same as that of Example 1, the only difference being that the preparation method of the composite is different.

[0077] The preparation method of the composite is as follows:

[0078] S1, 15g orange peel pectin was fully dissolved in 150g acetic acid-sodium acetate buffer; 0.3g pectinase solution was added for enzymolysis reaction, the enzymolysis temperature was 25°C, the time was 2 hours, after the reaction was completed, the reaction solution was poured into 250g 95wt% ethanol aqueous solution for sedimentation, centrifugation, and the precipitate was collected and vacuum dried to obtain pectin hydrolysate; the pectin hydrolysate was dispersed in 150g water, and stirred to obtain a pectin hydrolysate aqueous solution;

[0079] S2, dispersing 70 g of wheat gluten in 250 g of water, heating and stirring at 45° C. to completely hydrate it, to obtain an aqueous dispersion; mixing the aqueous solution of the pectin hydrolysate prepared in step S1 with the aqueous dispersion, and stirring until uniform, to obtain a mixture A;

[0080] S3, mixing 150 g of the mixture A prepared in step S2, 120 g of fructose and 130 g of cassava starch, adjusting the pH to 3 with citric acid, to form a mixture B; subjecting the mixture B to ultrasonic treatment at a power of 200 W, a frequency of 40 kHz, and a treatment time of 30 minutes to enhance its emulsification and stability; subjecting the ultrasonically treated mixture B to high-speed shearing at 10,000 rpm for 8 minutes to form a mixture C;

[0081] S4, 250g soybean oil is mixed with 2g emulsifier Tween80, 5g L-ascorbyl palmitate, and 0.5g coconut essence, and homogenized to form a composite oil emulsion; the mixture C prepared in step S3 is mixed with the composite oil emulsion, 8g calcium citrate is added, and the mixture is sheared at 10000rpm for 5 minutes, and then heated at 65°C for 10 minutes and cooled at room temperature to form a stable gel; the formed gel is cured at 4°C to obtain a composite.

[0082] Example 3

[0083] The preparation method of a composition for inhibiting fat absorption and controlling body weight is basically the same as that of Example 1, the only difference being that the preparation method of the composite is different.

[0084] The preparation method of the composite is as follows:

[0085] S1. Dissolve 15g of apple pectin in 150g of acetic acid-sodium acetate buffer; add 0.3g of pectinase solution for enzymolysis reaction at 25°C for 2 hours. After the reaction, pour the reaction solution into 250g of 95wt% ethanol aqueous solution for sedimentation, centrifugation, collect the precipitate, and vacuum dry to obtain pectin hydrolysate; disperse the pectin hydrolysate in 150g of water and stir to obtain a pectin hydrolysate aqueous solution;

[0086] S2, dispersing 70 g of soy protein isolate in 250 g of water, heating and stirring at 45° C. to completely hydrate the soy protein isolate, to obtain an aqueous dispersion; mixing the aqueous solution of the pectin hydrolysate prepared in step S1 with the aqueous dispersion, and stirring until uniform, to obtain a mixture A;

[0087] S3, mixing 150 g of the mixture A prepared in step S2, 120 g of fructose and 130 g of cassava starch, adjusting the pH to 3 with citric acid, to form a mixture B; subjecting the mixture B to ultrasonic treatment at a power of 200 W, a frequency of 40 kHz, and a treatment time of 30 minutes to enhance its emulsification and stability; subjecting the ultrasonically treated mixture B to high-speed shearing at 10,000 rpm for 8 minutes to form a mixture C;

[0088] S4, 250g soybean oil is mixed with 2g emulsifier Tween80, 5g L-ascorbyl palmitate, and 0.5g coconut essence, and homogenized to form a composite oil emulsion; the mixture C prepared in step S3 is mixed with the composite oil emulsion, 8g calcium citrate is added, and the mixture is sheared at 10000rpm for 5 minutes, and then heated at 65°C for 10 minutes and cooled at room temperature to form a stable gel; the formed gel is cured at 4°C to obtain a composite.

[0089] Example 4

[0090] The preparation method of a composition for inhibiting fat absorption and controlling body weight is basically the same as that of Example 1, the only difference being that the preparation method of the composite is different.

[0091] The preparation method of the composite is as follows:

[0092] S1. Dissolve 15g of apple pectin in 150g of acetic acid-sodium acetate buffer; add 0.3g of pectinase solution for enzymolysis reaction at 25°C for 2 hours. After the reaction, pour the reaction solution into 250g of 95wt% ethanol aqueous solution for sedimentation, centrifugation, collect the precipitate, and vacuum dry to obtain pectin hydrolysate; disperse the pectin hydrolysate in 150g of water and stir to obtain a pectin hydrolysate aqueous solution;

[0093] S2, dispersing 70 g of whey protein in 250 g of water, heating and stirring at 45° C. to completely hydrate it, to obtain an aqueous dispersion; mixing the aqueous solution of the pectin hydrolysate prepared in step S1 with the aqueous dispersion, and stirring until uniform, to obtain a mixture A;

[0094] S3, mixing 150 g of the mixture A prepared in step S2, 120 g of fructose and 130 g of cassava starch, adjusting the pH to 3 with citric acid, to form a mixture B; subjecting the mixture B to ultrasonic treatment at a power of 200 W, a frequency of 40 kHz, and a treatment time of 30 minutes to enhance its emulsification and stability; subjecting the ultrasonically treated mixture B to high-speed shearing at 10,000 rpm for 8 minutes to form a mixture C;

[0095] S4, 250g soybean oil is mixed with 2g emulsifier Tween80, 5g L-ascorbyl palmitate, and 0.5g coconut essence, and homogenized to form a composite oil emulsion; the mixture C prepared in step S3 is mixed with the composite oil emulsion, 8g calcium citrate is added, and the mixture is sheared at 10000rpm for 5 minutes, and then heated at 65°C for 10 minutes and cooled at room temperature to form a stable gel; the formed gel is cured at 4°C to obtain a composite.

[0096] Example 5

[0097] The preparation method of a composition for inhibiting fat absorption and controlling body weight is basically the same as that of Example 1, the only difference being that the preparation method of the composite is different.

[0098] The preparation method of the composite is as follows:

[0099] S1. Dissolve 15g of apple pectin in 150g of acetic acid-sodium acetate buffer; add 0.3g of pectinase solution for enzymolysis reaction at 25°C for 2 hours. After the reaction, pour the reaction solution into 250g of 95wt% ethanol aqueous solution for sedimentation, centrifugation, collect the precipitate, and vacuum dry to obtain pectin hydrolysate; disperse the pectin hydrolysate in 150g of water and stir to obtain a pectin hydrolysate aqueous solution;

[0100] S2, dispersing 70 g of wheat gluten in 250 g of water, heating and stirring at 45° C. to completely hydrate it, to obtain an aqueous dispersion; mixing the aqueous solution of the pectin hydrolysate prepared in step S1 with the aqueous dispersion, and stirring until uniform, to obtain a mixture A;

[0101] S3, 150g of the mixture A prepared in step S2, 120g of sucrose and 130g of cassava starch were mixed, and the pH was adjusted to 3 with citric acid to form a mixture B; the mixture B was subjected to ultrasonic treatment at a power of 200W, a frequency of 40kHz, and a treatment time of 30 minutes to enhance its emulsification and stability; the ultrasonically treated mixture B was subjected to high-speed shearing at 10000rpm for 8 minutes to form a mixture C;

[0102] S4, 250g soybean oil is mixed with 2g emulsifier Tween80, 5g L-ascorbyl palmitate, and 0.5g coconut essence, and homogenized to form a composite oil emulsion; the mixture C prepared in step S3 is mixed with the composite oil emulsion, 8g calcium citrate is added, and the mixture is sheared at 10000rpm for 5 minutes, and then heated at 65°C for 10 minutes and cooled at room temperature to form a stable gel; the formed gel is cured at 4°C to obtain a composite.

[0103] Example 6

[0104] The preparation method of a composition for inhibiting fat absorption and controlling body weight is basically the same as that of Example 1, the only difference being that the preparation method of the composite is different.

[0105] The preparation method of the composite is as follows:

[0106] S1. Dissolve 15g of apple pectin in 150g of acetic acid-sodium acetate buffer; add 0.3g of pectinase solution for enzymolysis reaction at 25°C for 2 hours. After the reaction, pour the reaction solution into 250g of 95wt% ethanol aqueous solution for sedimentation, centrifugation, collect the precipitate, and vacuum dry to obtain pectin hydrolysate; disperse the pectin hydrolysate in 150g of water and stir to obtain a pectin hydrolysate aqueous solution;

[0107] S2, dispersing 70 g of wheat gluten in 250 g of water, heating and stirring at 45° C. to completely hydrate it, to obtain an aqueous dispersion; mixing the aqueous solution of the pectin hydrolysate prepared in step S1 with the aqueous dispersion, and stirring until uniform, to obtain a mixture A;

[0108] S3, mixing 150 g of the mixture A prepared in step S2, 120 g of fructose and 130 g of potato starch, adjusting the pH to 3 with citric acid, to form a mixture B; subjecting the mixture B to ultrasonic treatment at a power of 200 W, a frequency of 40 kHz, and a treatment time of 30 minutes to enhance its emulsification and stability; subjecting the ultrasonically treated mixture B to high-speed shearing at 10,000 rpm for 8 minutes to form a mixture C;

[0109] S4, 250g soybean oil is mixed with 2g emulsifier Tween80, 5g L-ascorbyl palmitate, and 0.5g coconut essence, and homogenized to form a composite oil emulsion; the mixture C prepared in step S3 is mixed with the composite oil emulsion, 8g calcium citrate is added, and the mixture is sheared at 10000rpm for 5 minutes, and then heated at 65°C for 10 minutes and cooled at room temperature to form a stable gel; the formed gel is cured at 4°C to obtain a composite.

[0110] Example 7

[0111] The preparation method of a composition for inhibiting fat absorption and controlling body weight is basically the same as that of Example 1, the only difference being that the preparation method of the composite is different.

[0112] The preparation method of the composite is as follows:

[0113] S1. Dissolve 15g of apple pectin in 150g of acetic acid-sodium acetate buffer; add 0.3g of pectinase solution for enzymolysis reaction at 25°C for 2 hours. After the reaction, pour the reaction solution into 250g of 95wt% ethanol aqueous solution for sedimentation, centrifugation, collect the precipitate, and vacuum dry to obtain pectin hydrolysate; disperse the pectin hydrolysate in 150g of water and stir to obtain a pectin hydrolysate aqueous solution;

[0114] S2, dispersing 70 g of wheat gluten in 250 g of water, heating and stirring at 45° C. to completely hydrate it, to obtain an aqueous dispersion; mixing the aqueous solution of the pectin hydrolysate prepared in step S1 with the aqueous dispersion, and stirring until uniform, to obtain a mixture A;

[0115] S3, mixing 150 g of the mixture A prepared in step S2, 120 g of fructose and 130 g of corn starch, adjusting the pH to 3 with citric acid, to form a mixture B; subjecting the mixture B to ultrasonic treatment at a power of 200 W, a frequency of 40 kHz, and a treatment time of 30 minutes to enhance its emulsification and stability; subjecting the ultrasonically treated mixture B to high-speed shearing at 10,000 rpm for 8 minutes to form a mixture C;

[0116] S4, 250g soybean oil is mixed with 2g emulsifier Tween80, 5g L-ascorbyl palmitate, and 0.5g coconut essence, and homogenized to form a composite oil emulsion; the mixture C prepared in step S3 is mixed with the composite oil emulsion, 8g calcium citrate is added, and the mixture is sheared at 10000rpm for 5 minutes, and then heated at 65°C for 10 minutes and cooled at room temperature to form a stable gel; the formed gel is cured at 4°C to obtain a composite.

[0117] Comparative Example 1

[0118] A method for preparing a composition for inhibiting fat absorption and controlling body weight is as follows:

[0119] Step 1, drying 8g of grape powder, 4g of green tea powder, 2g of lotus leaf powder, 7g of pumpkin dietary fiber powder and 3g of white kidney bean extract at 40°C for 6 hours to remove excess moisture and ensure uniform mixing to obtain a mixed powder;

[0120] Step 2: Add 3 g of conjugated linoleic acid glycerol microcapsule powder, 1.5 g of okra powder, 4 g of citrus fiber powder, 2 g of apple powder, 1.5 g of mulberry leaf concentrated powder, 2 g of chitosan, and 8 g of isomalt to the mixed powder; use a blender to fully mix all the ingredients until a uniform powdery mixture is formed; dry the powdery mixture at 40° C. for 10 hours to remove residual moisture, thereby obtaining a composition for inhibiting fat absorption and controlling body weight.

[0121] Test Example 1

[0122] Weight change monitoring experiment

[0123] 1 Experimental Materials and Procedures

[0124] 1.1 Experimental Materials

[0125] Experimental animals: 72 healthy 2-month-old male SD rats were selected, with initial body weight controlled at (98±2) g, provided by Beijing Institute of Biological Experimental Animals.

[0126] Feeding conditions: All rats were raised in an SPF-level laboratory environment within the company (ambient temperature was controlled at 24±2°C and relative humidity was maintained at 55%±5%).

[0127] Feed composition: specially designed high-fat feed, containing the following ingredients per 100 grams: 10g egg yolk powder, 8g refined vegetable oil, 0.2g cholesterol, 7g whey protein, 14g milk powder, 0.3g mineral salt, 0.5g vitamin premix, 60g basic feed, total calories 4200kcal / kg.

[0128] 1.2 Experimental design

[0129] Grouping: 72 rats were randomly divided into 9 groups, 8 rats in each group, including a control group and 8 experimental groups.

[0130] Treatment of experimental group: The control group and the experimental group were given high-fat feed, the experimental group was orally administered a composition for inhibiting fat absorption and controlling body weight twice a day (at a dose of 1000 mg / (kg.d)), and the control group was given an equal amount of water.

[0131] Dosage regimen: The composition for inhibiting fat absorption and controlling body weight is dissolved in distilled water to a predetermined concentration.

[0132] Dosing time: 8 am and 4 pm every day for 4 consecutive weeks.

[0133] 1.3 Observation indicators and measurement methods

[0134] Weight monitoring: The weight of each rat was accurately recorded at the beginning of the experiment, and rats were housed individually with adequate water and food supply.

[0135] Data recording: The food intake of rats was recorded every two weeks, and body weight was measured simultaneously.

[0136] The test results are shown in Table 1.

[0137] Table 1

[0138] Experimental protocol Initial body weight (g) Two weeks(g) Four weeks(g) Example 1 106.4±2.6 135.5±3.1 180.1±4.3 Example 2 107.1±2.1 139.4±3.3 190.4±4.6 Example 3 105.8±2.3 138.4±3.5 189.3±4.3 Example 4 106.7±2.2 139.7±3.3 189.6±4.7 Example 5 106.4±2.4 136.3±2.9 182.5±4.0 Example 6 105.4±2.2 141.5±3.8 190.7±3.9 Example 7 107.8±2.0 140.2±2.7 190.4±4.4 Comparative Example 1 106.5±2.8 145.4±3.2 203.6±4.9 Control group 107.3±2.8 165.8±3.6 228.5±4.8

[0139] Test Example 2

[0140] Safety toxicology assessment

[0141] The experiment was conducted in accordance with the "Procedures and Methods for Toxicological Evaluation of Food Safety" (2015 revised edition) issued by the National Health Commission. The specific experimental methods and results are summarized as follows:

[0142] a. Acute toxicity test: The experimental animals were given a single dose of the drink equivalent to 150 times the recommended human dose. No significant poisoning symptoms or adverse reactions were observed during the observation period. No animal deaths were recorded during the continuous monitoring for 2 weeks, indicating that the drink belongs to the low toxicity category.

[0143] b. Genotoxicity assessment: A series of genotoxicity tests were conducted, including the modified Ames test, the mouse peripheral blood cell micronucleus test and the male mouse sperm cell morphology observation experiment. All three test results were negative. The beverage is not genotoxic and will not cause gene mutations.

[0144] c. Subchronic feeding study: A 35-day continuous feeding experiment was conducted on rats, and the overall health status, blood biochemical indicators and histopathological changes of important organs of the rats were closely monitored. No significant adverse effects or abnormal indicators were found during the experiment, indicating that long-term intake of this drink has no negative impact on the health and physiological functions of rats.

[0145] Test Example 3

[0146] Flavor evaluation

[0147] The composition for inhibiting fat absorption and controlling body weight of the experimental group and the control group was accurately measured at a concentration of 7.5 g / L, placed in a sample container, and deionized water was added to promote its uniform dispersion. It was then heated in a 65°C water bath to promote dissolution, and after dissolution, it was placed at ambient temperature (22°C) for 3 hours to form a test beverage. After the temperature of the beverage naturally dropped to ambient temperature, a sensory evaluation was performed according to the following evaluation system.

[0148] Sensory evaluation system

[0149] 5 points: Excellent (with pleasant bitterness and almost no astringency)

[0150] 4 points: Very good (slight astringency can be perceived, but it does not affect the overall acceptance)

[0151] 3 points: Good (there is a certain degree of astringency, which will attract some attention)

[0152] 2 points: Average (the astringency is more obvious, affecting the taste experience)

[0153] 1 point: Poor (very strong astringency, seriously affecting the drinking experience)

[0154] The results are shown in Table 2.

[0155] Table 2

[0156] Experimental protocol Flavor evaluation Example 1 5 Example 2 4 Example 3 4 Example 4 4 Example 5 4 Example 6 4 Example 7 4 Comparative Example 1 2

[0157] It can be seen from Test Examples 1 to 3 that the composition for inhibiting fat absorption and controlling body weight obtained in Example 1 of the present invention has good effects of inhibiting fat absorption and controlling body weight and has good flavor.

[0158] In Example 1 and Example 2 of the present invention, the main difference is that different types of pectin are used, namely apple pectin and orange peel pectin. The apple pectin used in Example 1 may form a more stable and delicate gel network during the preparation process due to its unique chemical structure and physical properties, which helps to enhance the emulsification and stability of the complex. The enzymatic hydrolysate of apple pectin may have better dispersibility and improved interaction with protein, thereby showing better effects in inhibiting fat absorption and controlling body weight. In contrast, the use of orange peel pectin in Example 2 may fail to achieve the same stabilizing effect due to its different chemical composition, which is one of the reasons why Example 1 is more effective.

[0159] The use of wheat gluten in Example 1 may bring better results due to its unique structure and functionality compared to the soy protein isolate and whey protein used in Example 3 and Example 4, respectively. Wheat gluten contains gluten, which is a highly elastic and ductile protein that can form a stable network structure after hydration. This network structure may help to improve the stability and emulsification of the complex, thereby capturing and stabilizing more emulsion droplets during the preparation process, and enhancing the function of inhibiting fat absorption and controlling body weight. In addition, the gel formed by wheat gluten under acidic conditions (such as pH 3) may have better mechanical strength and water holding capacity, which helps to form a more stable structure in the complex, and then may improve the effect of inhibiting fat absorption and controlling body weight. Although soy protein isolate and whey protein also have good nutritional and functional properties, under the specific formula and preparation conditions of the present invention, wheat gluten may show better performance due to its unique physicochemical properties.

[0160] In Example 1 of the present invention, fructose is chosen instead of sucrose in Example 5, mainly based on the potential advantages of fructose in flavor and health. Fructose is generally considered to be superior in taste due to its pure sweetness and low glycemic index, and can provide a refreshing and non-greasy sweet experience. In addition, the sweetness of fructose is about 1.7 times that of sucrose, which means that less fructose is required to achieve the same sweetness, thereby potentially reducing the overall sugar and calorie intake. From a flavor perspective, the sweet properties of fructose make it dissolve faster in the mouth and release sweetness quickly, while sucrose is relatively slow. This rapid release of sweetness helps to improve the immediate palatability of the product while avoiding the astringency or unpleasant taste caused by residual sugar. In addition, fructose has low hygroscopicity, which helps to maintain the stability and taste of the final product and avoid texture changes caused by hygroscopicity.

[0161] The use of cassava starch in Example 1 shows better fat absorption inhibition, weight control effect and flavor compared with potato starch in Example 6 and corn starch in Example 7, which may be related to the unique properties of cassava starch. Cassava starch generally has a higher branched starch content, which may help to form a more stable gel structure. In step S3, the gel is formed by adjusting the pH value. The high branched structure of cassava starch may provide better emulsification and stability for the mixture, which helps to form a uniform and stable emulsion, thereby enhancing the effect of inhibiting fat absorption and controlling weight. In addition, the particle structure and size of cassava starch may have a positive effect on taste and flavor. The digestion rate of cassava starch may be different from that of other starches, which may have a positive effect on inhibiting fat absorption and controlling weight. Different types of starch have different digestion rates and blood sugar responses in the human body. The specific digestion characteristics of cassava starch may help slow down the absorption of fat and sugar, thereby helping to control weight.

Claims

1. A method for preparing a composition for inhibiting fat absorption, characterized in that: Here’s how: Step 1, drying grape powder, green tea powder, lotus leaf powder, pumpkin dietary fiber powder and white kidney bean extract at 30-50° C. for 5-10 hours, mixing evenly to obtain a mixed powder; Step 2, adding conjugated linoleic acid glycerol microcapsule powder, okra powder, citrus fiber powder, apple powder, mulberry leaf concentrated powder, chitosan, isomalt and the complex into the mixed powder; using a blender to fully mix all the ingredients until a uniform powdery mixture is formed; drying the powdery mixture at 30-50° C. for 5-15 hours to obtain a composition for inhibiting fat absorption; The substances are calculated by weight as follows: 5-10 parts of grape powder, 3-5 parts of green tea powder, 1-3 parts of lotus leaf powder, 6-8 parts of pumpkin dietary fiber powder, 2-4 parts of white kidney bean extract, 2-4 parts of conjugated linoleic acid glycerol microcapsule powder, 1-2 parts of okra powder, 3-5 parts of citrus fiber powder, 1-3 parts of apple powder, 1-2 parts of mulberry leaf concentrated powder, 1-3 parts of chitosan, 5-10 parts of isomalt and 4-6 parts of the complex; The preparation method of the composite is as follows, in parts by weight: S1. Dissolve 10-20 parts of plant pectin in 130-180 parts of buffer solution; add 0.2-0.4 parts of pectinase solution to carry out enzymolysis reaction. After the reaction is completed, pour the reaction solution into 200-300 parts of 90-98 wt% ethanol aqueous solution for sedimentation, centrifugation, collecting the precipitate, and vacuum drying to obtain pectin enzymolysate; Dispersing the pectin hydrolysate in 120-180 parts of water, stirring to obtain a pectin hydrolysate aqueous solution; S2, dispersing 60-80 parts of protein in 200-300 parts of water, heating and stirring at 40-50°C to completely hydrate the protein, to obtain an aqueous dispersion; mixing the aqueous solution of the pectin hydrolysate prepared in step S1 with the aqueous dispersion, and stirring until uniform, to obtain a mixture A; S3, mixing 120-180 parts of the mixture A prepared in step S2, 100-150 parts of a sweetener and 100-150 parts of starch, adjusting the pH to 2.5-4 with a pH adjuster, to form a mixture B; and subjecting the mixture B to ultrasonic treatment; The ultrasonically treated mixture B is subjected to high-speed shearing at 8000-12000 rpm for 5-10 minutes to form a mixture C; S4, mixing 200-300 parts of soybean oil with 1-3 parts of emulsifier Tween80, 4-6 parts of antioxidant, and 0.4-0.6 parts of flavor, and homogenizing to form a composite oil emulsion; mixing the mixture C prepared in step S3 with the composite oil emulsion, adding 5-10 parts of calcium salt, shearing at 8000-12000 rpm for 3-8 minutes, heating at 60-70° C. for 5-15 minutes, and cooling at room temperature to form a stable gel; curing the formed gel at 1-5° C. to obtain a composite; The plant pectin is apple pectin; The protein is wheat gluten; The sweetener is fructose; The starch is tapioca starch.

2. The method for preparing the composition for inhibiting fat absorption according to claim 1, characterized in that: The enzymatic hydrolysis temperature is 20-30°C and the time is 1-3 hours; The ultrasonic treatment power is 100-300W, the frequency is 20-60kHz, and the treatment time is 10-40 minutes.

3. The method for preparing the composition for inhibiting fat absorption according to claim 1, characterized in that: The pH adjuster is at least one of citric acid and tartaric acid.

4. The method for preparing the composition for inhibiting fat absorption according to claim 1, characterized in that: The buffer is acetic acid-sodium acetate buffer.

5. The method for preparing the composition for inhibiting fat absorption according to claim 1, characterized in that: The antioxidant is at least one of ascorbyl palmitate and tea polyphenols.

6. The method for preparing the composition for inhibiting fat absorption according to claim 1, characterized in that: The calcium salt is at least one of calcium bicarbonate and calcium citrate; The flavor is at least one of coconut flavor and cream flavor.

7. A composition for inhibiting fat absorption, characterized in that: The method is prepared according to any one of claims 1 to 6.