Liquid nutritional meal replacement and fat-reducing food and preparation method thereof

Abstract

The present invention discloses a liquid nutritional meal replacement and fat-reducing food and a preparation method thereof, comprising the following steps: S1, preparation of a composite resistant dextrin; S2, preparation of a Poria cocos extract; S3, preparation of a composite plant extract; S4, preparation of the liquid nutritional meal replacement and fat-reducing food. The liquid nutritional meal replacement and fat-reducing food has high nutritional value, good taste, and a strong sense of fullness. By preparing resistant dextrin using potato starch as a raw material, then coating it with corn starch, and supplementing it with a composite plant extract, it can not only improve the sense of fullness, but also slow down the digestion rate of the meal replacement food in the stomach and intestines, thereby reducing the rapid increase in blood sugar after a meal, having a significant effect on weight control, and slowing down the gas production rate of the resistant dextrin fermented in the intestines, reducing the discomfort caused by abdominal distension.

Description

Technical Field

[0001] The present invention belongs to the field of food technology, and in particular relates to a liquid nutritional meal replacement fat-reducing food and a preparation method thereof. Background Art

[0002] Meal replacements, now widely known, are foods designed to replace some or all of your regular meals for weight loss and fat reduction. They not only quickly and conveniently provide essential nutrients, but also boast higher fiber content and lower calories, making them more filling. With growing interest in meal replacements, they have evolved over the past few years to include a wider variety of forms, including powders, bars, shakes, and porridge.

[0003] Excessive obesity not only affects personal appearance but also can lead to various complications, such as hypertension, diabetes, and fatty liver disease, threatening both physical and mental health. Among the many factors contributing to obesity, an unhealthy diet plays a dominant role. Consequently, recognizing the adverse effects of obesity, people have turned their attention to finding alternatives to high-calorie foods, leading to the rise of meal replacements. Their convenience has also made them a preferred option for many single-person households. Meal replacements have evolved beyond simply being a weight-loss food and have also played a significant role in clinical medicine, assisting in the treatment of conditions such as diabetes and obesity.

[0004] In recent years, driven by some companies, awareness of and demand for meal replacement foods has gradually increased, with meal replacement powders specifically designed for fat loss experiencing rapid growth. However, due to small production scales and insufficient attention, research on meal replacement foods in my country has been limited and underrepresented. Modern medicine has proven that the proper use of meal replacement foods can effectively reduce body weight and fat, regulate sugar metabolism, and improve intestinal flora. An increasing number of food companies are investing in the production of meal replacement foods, with most products being used for weight regulation and some for improving clinical conditions. The growing variety of product offerings presents a promising future for the industry.

[0005] However, most existing meal replacement products are solid beverages that require reconstitution, making them less convenient. They also focus solely on nutritional balance and low energy intake, without considering the adaptability of human functions. This prevents consumers from feeling full for extended periods of time, and long-term use can cause discomfort and metabolic abnormalities, leading to malnutrition. Compared to meal replacement powders, ready-to-eat meal replacement products like biscuits, bars, and drinks offer the advantage of convenience. However, the high dietary fiber content of biscuits and bars can make them taste rough, requiring the addition of more oil during production. Long-term consumption can easily lead to energy imbalance. Chinese patent application No. 201110044425.9 discloses a weight loss meal replacement biscuit and a preparation method thereof, wherein the raw material components of each 100g weight loss meal replacement biscuit are as follows: 22g pastry flour, 19g anhydrous butter, 15g eggs, 12g white sugar powder, 11g water, 2g stachyose, 0.3g salt, 0.12g baking soda, 0.16g ammonium bicarbonate, 1.2g nutrient premix powder, 0.17g apple polyphenols, 8g polydextrose, 2g soy dietary fiber, 3.4g collagen egg, 3g whey egg, 12g soy protein isolate, baking powder, baking soda and baking powder. 12g soy flour, 0.02g sucralose, and 0.1g soy lecithin; through low-temperature baking technology, a high-protein, high-fiber network structure is formed, solving the problems of high-protein, high-fiber biscuits being difficult to shape, not drying out, or being burnt or burnt. The nutritional structure is more balanced, the stomach emptying time is prolonged, hunger and hidden hunger are eliminated, and the weight loss effect is guaranteed. The unique addition of stachyose is excellent in improving the intestinal environment and preventing constipation. Apple polyphenols and collagen have a skin-beautifying effect, which can alleviate common skin nutrition problems during weight loss, making the weight loss process healthier and more effective. However, the biscuits contain up to 19% anhydrous butter, which is too high in fat intake and is not conducive to dietary balance for people who are trying to lose weight. They also use white sugar as a sweetener, making them unsuitable as a meal replacement for diabetics. Furthermore, the fermentation of dietary fiber in the intestines produces a large amount of gas, which may cause abdominal bloating and discomfort.

[0006] Therefore, it is of great significance to develop a liquid nutritional meal replacement and fat-reducing food in this field. Summary of the Invention

[0007] In view of the deficiencies in the prior art, the object of the present invention is to provide a liquid nutritional meal replacement and fat-reducing food and a preparation method thereof. The liquid nutritional meal replacement and fat-reducing food has high nutritional value, good taste, and a strong sense of fullness. Resistant dextrin is prepared using potato starch as raw material, and then coated with corn starch and supplemented with a composite plant extract. It can not only improve the sense of fullness, but also slow down the digestion rate of the meal replacement food in the stomach and intestines, thereby reducing the rapid increase in blood sugar after a meal, with a significant effect on weight control, and slowing down the gas production rate of resistant dextrin fermentation in the intestines, thereby reducing the discomfort caused by abdominal distension.

[0008] To achieve the above object, the present invention provides the following technical solutions:

[0009] A method for preparing a liquid nutritional meal replacement and fat-reducing food comprises the following steps:

[0010] S1. Preparation of composite resistant dextrin: potato starch is added to a hydrochloric acid solution, stirred evenly, dried, and subjected to an acid hydrolysis reaction to obtain a solid product after completion of the reaction; the solid product is added to deionized water, the pH is adjusted to neutral, and then a thermostable α-amylase is added to perform a primary enzymatic hydrolysis, followed by the addition of a transglucosidase to perform a secondary enzymatic hydrolysis, after which the enzyme is inactivated and the mixture is centrifuged, 4 times the volume of a 95% ethanol solution is added to the supernatant, the mixture is allowed to settle, and the precipitate is washed and dried to obtain potato resistant dextrin; corn starch is added to deionized water for gelatinization, and then potato resistant dextrin is added, stirred evenly, and freeze-dried to obtain composite resistant dextrin;

[0011] S2. Preparation of Poria cocos extract: Poria cocos powder is defatted by reflux with ethanol, then added to deionized water, swelled at a certain temperature, and then filtered to obtain pretreated Poria cocos powder; the pretreated Poria cocos powder is added to a sodium hydroxide solution, and alkaline extraction is performed twice. The filtrates are combined and the pH is adjusted to 7. The filtrates are concentrated under reduced pressure to 1 / 4 of the volume, and precipitated by adding 4 volumes of 95% ethanol solution. The precipitate is washed, desalted, and dried to obtain the Poria cocos extract;

[0012] S3, preparation of the composite plant extract: uniformly mixing the Poria cocos extract, galacto-oligosaccharide and fructo-oligosaccharide prepared in step S2 to obtain the composite plant extract;

[0013] S4. Liquid nutritional meal replacement and fat-reducing food: evenly mix the compound resistant dextrin in step S1, the compound plant extract in step S3, fruit and vegetable juice, soy protein isolate, and skimmed milk powder, then add compound vitamins, minerals, emulsifiers, thickeners, antioxidants, and water, stir evenly, homogenize, and sterilize to obtain the product.

[0014] Preferably, the mass concentration of the hydrochloric acid solution in step S1 is 1-3%, the mass ratio of the potato starch to the hydrochloric acid solution is 10-20:15-30, the acid hydrolysis temperature is 150-170° C., and the acid hydrolysis time is 2-3 h.

[0015] Preferably, the amount of the thermostable α-amylase added in step S1 is 0.5-1% of the mass of the solid product, and the amount of the transglucosidase added is 0.5-1% of the mass of the solid product; the temperature of the primary enzymatic hydrolysis is 90-95°C, the time is 1-2h, and the temperature of the secondary enzymatic hydrolysis is 50-60°C, and the time is 2-3h.

[0016] In the present invention, potato resistant dextrin is prepared using potato as raw material. As a low-viscosity water-soluble dietary fiber, resistant dextrin is difficult to digest and absorb in the digestive tract because it contains indigestible components that are resistant to the action of human digestive enzymes (such as amylase, etc.). It can directly enter the large intestine and can play various physiological roles as a dietary fiber.

[0017] Preferably, in step S1, the mass ratio of corn starch, deionized water, and potato resistant dextrin is 10-15:200-300:40-60, the gelatinization temperature is 90-100° C., and the time is 40-60 min.

[0018] In the present invention, by coating potato resistant dextrin with corn starch, the fermentation rate of resistant dextrin can be delayed, thereby reducing the gas production rate during resistant dextrin fermentation, thereby alleviating the abdominal distension and discomfort caused by fermentation; on the other hand, the composite resistant dextrin can also generate short-chain fatty acids after fermentation in the intestine, which helps to improve intestinal flora and regulate intestinal health.

[0019] Preferably, in step S2, the mass ratio of the Poria cocos powder to the deionized water is 20-30:400-600, the swelling temperature is 40-50° C., and the time is 1-2 h.

[0020] Preferably, the concentration of the sodium hydroxide solution in step S2 is 0.5-0.8 mol / L, the material-liquid ratio of the pretreated Poria powder and sodium hydroxide is 1:20-25, the temperature of the alkaline extraction is 20-30° C., and the time is 4-6 h.

[0021] In the present invention, the added Poria extract is subjected to a defatting treatment on the Poria powder to destroy the cell membrane structure, which is beneficial to the dissolution of intracellular polysaccharides. The Poria powder is then subjected to alkali extraction, and the extraction rate of alkali-soluble polysaccharides can be improved through pretreatment.

[0022] Preferably, the mass ratio of the Poria cocos extract, galacto-oligosaccharide and fructo-oligosaccharide in step S3 is 5-8:3-6:2-6.

[0023] In the present invention, the added galacto-oligosaccharide is composed of glucose and galactose, and has good palatability, water solubility, and stability. After entering the human body, it can promote the proliferation of probiotics in the human intestine, especially bifidobacteria, and also inhibit the growth of spoilage bacteria. It has outstanding advantages in increasing the number of bifidobacteria, reducing the number of clostridium, producing lactic acid, and reducing gas production. It has physiological functions such as regulating the balance of intestinal flora, low caloric value, promoting mineral absorption, and promoting the excretion of toxic metabolites.

[0024] The added fructo-oligosaccharide (FOS) is composed of glucose and fructose, a non-reducing sugar. It is formed by the binding of 1-3 fructosyl groups to the fructosyl groups in sucrose via β(2→1) glycosidic bonds to form functional oligosaccharides such as ketotriose, ketotetraose, and ketopentaose. With a degree of polymerization of 2-9, FOS is a natural active ingredient and an excellent water-soluble dietary fiber. Fructo-oligosaccharides are recognized as bifidobacteria factors and can be fermented by beneficial bacteria such as Bifidobacteria, partially converting them into short-chain fatty acids (primarily acetic acid, propionic acid, and butyric acid) and a small amount of gas, which are beneficial to the host's health.

[0025] Dietary fiber can increase the swelling and viscosity of stool, reduce the time of protein hydrolysis and fermentation that leads to harmful substances, and shorten the contact between potential carcinogens and mucosal cells. At the same time, dietary fiber can also bind / excrete potential intraluminal carcinogens (such as secondary bile acids), lower the pH of colonic stool, and thus provide a healthy intestinal environment.

[0026] In the present invention, Poria cocos polysaccharide is compounded with two oligosaccharides. After entering the human body, it is not digested and absorbed in the stomach and small intestine. In the large intestine, bacteria ferment the oligosaccharides to produce short-chain fatty acids, which affect human health and immunity.

[0027] Preferably, the complex vitamin in step S4 consists of vitamin B1 and vitamin B2 in a mass ratio of 2-4:2-5, the minerals consist of calcium chloride, ferric citrate, and zinc glycinate in a mass ratio of 2.5-4:0.1-0.2:0.05-0.1, the emulsifier is one or two of diacetyl tartaric acid monoglycerides and sucrose fatty acid esters, the thickener is one or more of sodium carboxymethyl cellulose, sodium alginate, and sodium carboxymethyl starch, and the antioxidant is ascorbic acid.

[0028] In the present invention, the addition of complex vitamins and minerals can supplement the nutrients necessary for the human body and ensure normal human metabolism; emulsifiers, thickeners and antioxidants can ensure the stability of liquid nutritional meal replacement and fat-reducing food, extend its storage time and improve its shelf life.

[0029] Preferably, in step S4, based on 1L, the amount of each raw material is as follows: resistant dextrin 50-80g, composite plant extract 10-20g, fruit and vegetable juice 70-100g, soy protein isolate 35-45g, skim milk powder 65-95g, complex vitamins 4-9mg, minerals 2.6-4.2g, emulsifier 0.3-0.6g, thickener 0.05-0.1g, antioxidant 0.08-0.12g, and pure water as the balance; the stirring time is 30-50min, the homogenization temperature is 70-80°C, the pressure is 20-25MPa, and the time is 20-30min.

[0030] In the present invention, the preparation method of the added fruit and vegetable juice is as follows: kiwi fruit and cucumber are washed, peeled, cut into pieces, and then 2 times the weight of clean water is added. After crushing with a juicer for 15-20 minutes, the filtrate is filtered through a 60-mesh filter cloth to obtain the fruit and vegetable juice.

[0031] Fruit and vegetable juice is made from kiwi and cucumber. Kiwi fruit contains sugars, and the protein is rich in amino acids, 12 kinds of proteases, vitamins B1, C, carotene, as well as calcium, phosphorus, iron, sodium, potassium, magnesium, chlorine, pigments and other ingredients. It has high nutritional, medical and health value; cucumbers are rich in protein, sugars, vitamin B2, vitamin C, vitamin E, carotene, niacin, calcium, phosphorus, iron and other nutrients. Cucumbers also contain succinic acid, which can inhibit the conversion of sugars into fat. The cucurbitacin C contained in cucumbers has the effect of improving the body's immune function and can achieve the purpose of anti-tumor. Regular consumption is beneficial for preventing colorectal cancer and obesity.

[0032] The present invention also protects a liquid nutritional meal replacement and fat-reducing food prepared by the above method.

[0033] Compared with the prior art, the present invention has the following beneficial effects:

[0034] (1) The liquid nutritional meal replacement and fat-reducing food provided by the present invention is more convenient than solid meal replacement foods. At the same time, the nutrients in it, such as vitamins and minerals, are more easily absorbed and have a good taste. By modifying starch, resistant dextrin is prepared, which slows down the rate at which its energy substances are decomposed into glucose, thereby reducing the rapid increase in blood sugar after a meal, which is beneficial to weight control and has good effects on weight loss, lipid reduction, and blood sugar reduction. At the same time, the composite resistant dextrin and soy protein isolate in the raw materials can promote the human body to produce a sense of fullness and reduce the intake of excessive food. Moreover, these substances have the functions of improving intestinal peristalsis, lowering blood sugar, and lowering blood lipids after entering the human body, so that the prepared liquid nutritional meal replacement and fat-reducing food has good comprehensive performance.

[0035] (2) The liquid nutritional meal replacement and fat-reducing food provided by the present invention is a liquid nutritional meal replacement food. The alkali-soluble polysaccharide in Poria cocos is extracted by alkali extraction. The polysaccharide is a linear β (1→3) glycosidic bond-linked glucan containing a longer β (1→6) glycosidic bond-linked branch. It is a long-chain macromolecular polysaccharide. After being compounded with oligosaccharides and oligofructose in a certain proportion, it can jointly regulate the intestinal flora. However, since many intestinal bacteria have the ability to utilize oligosaccharides, excessive intake of oligosaccharides may cause some bacteria to utilize oligosaccharides to produce gas and acid, which increases osmotic pressure. The osmotic pressure causes abdominal rumbling, abdominal distension and other discomforts. Therefore, the addition of Poria alkali-soluble polysaccharides and oligosaccharides to form a complex can effectively reduce the fermentation rate and degree of oligosaccharides in the intestine, thereby slowing down the gas production rate in the intestine and reducing the discomfort caused by abdominal distension. The present invention reduces the gas production rate during the fermentation of dietary fiber and short-chain oligosaccharides in liquid nutritional meal replacement and fat-reducing foods by adding composite plant extracts and antagonistic dextrin for corn starch coating, effectively reducing the probability of discomfort caused by abdominal distension, and has a wider applicability.

[0036] (3) The liquid nutritional meal replacement and fat-reducing food provided by the present invention is prepared by subjecting potato starch to acid-thermolysis reaction, and then performing secondary enzymolysis using α-amylase and transglucosidase to obtain potato resistant dextrin. Resistant dextrin is a low-calorie food raw material with high solubility, low viscosity, low sweetness, and no peculiar smell. It is easy to produce a sense of fullness after appropriate intake. It can slow down the absorption of sugars in the digestive tract and inhibit the rise of blood sugar after a meal, thereby reducing energy intake. It is suitable for preparing liquid nutritional meal replacement and fat-reducing food. The potato resistant dextrin is then coated with corn starch, which can slow down the fermentation speed of the resistant dextrin in the intestine and reduce the abdominal distension discomfort caused by the gas generated during the fermentation process; the composite anti- Resistant dextrin can control weight by reducing energy intake, promoting fat decomposition and enhancing satiety, so as to achieve the purpose of preventing obesity; since compound resistant dextrin is difficult to hydrolyze into glucose in the human body, the energy produced is extremely low. After it is compounded with soy protein isolate in a specific proportion, the compound resistant dextrin can form mucus in the digestive tract, preventing the contents in the small intestine from contacting with digestive enzymes, resulting in increased digestion and absorption time. The nutritional content of soy protein isolate is high, and the high energy generated by digestion and absorption in the human intestine increases the body's satiety. The two work synergistically to enhance the body's sense of satiety after consuming liquid nutritional meal replacement and fat-reducing foods, prolong the time of fullness, and enhance the post-meal blood sugar lowering effect. DETAILED DESCRIPTION

[0037] The technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0038] Example 1

[0039] A method for preparing a liquid nutritional meal replacement and fat-reducing food comprises the following steps:

[0040] S1. Preparation of composite resistant dextrin: 150g of potato starch was added to 250g of hydrochloric acid solution with a mass concentration of 2%, stirred evenly and dried, and acid hydrolyzed at 160°C for 2.5h. After the reaction was completed, a solid product was obtained; 80g of the solid product was added to 500g of deionized water, and a 1% NaOH solution was added to adjust the pH to neutral. Then, 0.6g of thermostable α-amylase was added and enzymolyzed at 95°C for 1h. 0.6g of transglucosidase was added and the mixture was heated at 55 ℃ for 2.5 hours, after the enzymatic hydrolysis is completed, the enzyme is boiled for 5 minutes, and the mixture is centrifuged at 4000r / min for 15 minutes. Four times the volume of 95% ethanol solution is added to the supernatant, and the mixture is allowed to stand for precipitation. The precipitate is washed and desalted with ethanol and dried at 105℃ for 4 hours to obtain potato-resistant dextrin; 13g of corn starch is added to 250g of deionized water and gelatinized at 95℃ for 50 minutes, followed by the addition of 50g of potato-resistant dextrin, stirring evenly and freeze-drying to obtain composite resistant dextrin;

[0041] S2. Preparation of Poria extract: 25 g of Poria powder was defatted by reflux with ethanol, then added to 500 g of deionized water, swelled at 45° C. for 1.5 h, and then filtered to obtain pretreated Poria powder; 25 g of pretreated Poria powder was added to 500 g of 0.8 mol / L NaOH solution, and alkaline extracted at 25° C. for 5 h. The extraction was repeated twice, the filtrates were combined, 3% hydrochloric acid solution was added to adjust the pH to 7, the filtrate was concentrated under reduced pressure to 1 / 4 of the volume, 4 times the volume of 95% ethanol solution was added for precipitation, the precipitate was washed with ethanol for desalination, and dried at 100° C. for 3 h to obtain Poria extract;

[0042] S3, preparation of composite plant extract: 7g of Poria extract, 4g of galacto-oligosaccharide and 4g of fructo-oligosaccharide prepared in step S2 were mixed evenly to obtain the composite plant extract;

[0043] S4. Preparation of liquid nutritional meal replacement and fat-reducing food: Based on 1 L, evenly mix 70 g of the composite resistant dextrin in step S1, 15 g of the composite plant extract in step S3, 90 g of fruit and vegetable juice, 40 g of soy protein isolate, and 70 g of skim milk powder, then add 7 mg of complex vitamins, 3.2 g of minerals, 0.5 g of diacetyl tartaric acid monoglyceride, 0.08 g of sodium carboxymethyl cellulose, and 0.1 g of ascorbic acid, add purified water to 1 L, stir evenly for 40 min, homogenize at 75°C and 25 MPa for 25 min, and sterilize to obtain the product.

[0044] Wherein, the complex vitamin in step S4 is composed of vitamin B1 and vitamin B2 in a mass ratio of 3:4, and the minerals are composed of calcium chloride, ferric citrate, and zinc glycinate in a mass ratio of 3:0.15:0.08.

[0045] The fruit and vegetable juice preparation method is as follows: 50g of kiwi fruit and 50g of cucumber are washed, peeled, and cut into pieces, then 200g of clean water is added, and the mixture is crushed in a juicer for 15 minutes, and then filtered through a 60-mesh filter cloth to obtain a filtrate, which is the fruit and vegetable juice.

[0046] Example 2

[0047] A method for preparing a liquid nutritional meal replacement and fat-reducing food comprises the following steps:

[0048] S1. Preparation of composite resistant dextrin: 100g of potato starch was added to 150g of hydrochloric acid solution with a mass concentration of 3%, stirred evenly and dried, and acid-hydrolyzed at 150°C for 3h to obtain a solid product after the reaction was completed; 50g of the solid product was added to 500g of deionized water, and a 1% NaOH solution was added to adjust the pH to neutral, followed by adding 0.25g of thermostable α-amylase, and enzymolyzing at 90°C for 2h, and then adding 0.25g of transglucosidase, and at 5 The mixture was enzymatically hydrolyzed at 0°C for 3 hours, and after the enzymatic hydrolysis was completed, the enzyme was boiled and inactivated for 5 minutes, and the mixture was centrifuged at 4000 rpm for 15 minutes. Four volumes of 95% ethanol solution were added to the supernatant, and the mixture was allowed to settle. The precipitate was washed and desalted with ethanol, and dried at 105°C for 4 hours to obtain potato-resistant dextrin. 10 g of corn starch was added to 200 g of deionized water, and gelatinized at 90°C for 60 minutes. Subsequently, 40 g of potato-resistant dextrin was added, the mixture was stirred evenly, and then freeze-dried to obtain composite resistant dextrin.

[0049] S2. Preparation of Poria extract: 20 g of Poria powder was defatted by reflux with ethanol, then added to 400 g of deionized water, swelled at 40° C. for 2 h, and then filtered to obtain pretreated Poria powder; 20 g of pretreated Poria powder was added to 400 g of 0.5 mol / L NaOH solution, and alkaline extracted at 20° C. for 6 h. The extraction was repeated twice, the filtrates were combined, 3% hydrochloric acid solution was added to adjust the pH to 7, the filtrate was concentrated under reduced pressure to 1 / 4 of the volume, 4 times the volume of 95% ethanol solution was added for precipitation, the precipitate was washed with ethanol for desalination, and dried at 100° C. for 3 h to obtain Poria extract;

[0050] S3, preparation of composite plant extract: 5g of Poria extract, 3g of galacto-oligosaccharide and 2g of fructo-oligosaccharide prepared in step S2 were mixed evenly to obtain the composite plant extract;

[0051] S4. Preparation of liquid nutritional meal replacement and fat-reducing food: Based on 1 L, evenly mix 50 g of the composite resistant dextrin in step S1, 10 g of the composite plant extract in step S3, 70 g of fruit and vegetable juice, 35 g of soy protein isolate, and 65 g of skim milk powder, then add 4 mg of complex vitamins, 2.6 g of minerals, 0.3 g of diacetyl tartaric acid monoglyceride, 0.05 g of sodium carboxymethyl cellulose, and 0.08 g of ascorbic acid, add purified water to 1 L, stir evenly for 40 min, homogenize at 75°C and 25 MPa for 25 min, and sterilize to obtain the product.

[0052] Wherein, the complex vitamin in step S4 is composed of vitamin B1 and vitamin B2 in a mass ratio of 2:2, and the minerals are composed of calcium chloride, ferric citrate, and zinc glycinate in a mass ratio of 2.5:0.1:0.05.

[0053] The fruit and vegetable juice preparation method is as follows: 50g of kiwi fruit and 50g of cucumber are washed, peeled, and cut into pieces, then 200g of clean water is added, and the mixture is crushed in a juicer for 15 minutes, and then filtered through a 60-mesh filter cloth to obtain a filtrate, which is the fruit and vegetable juice.

[0054] Example 3

[0055] A method for preparing a liquid nutritional meal replacement and fat-reducing food comprises the following steps:

[0056] S1. Preparation of composite resistant dextrin: 200g of potato starch was added to 300g of hydrochloric acid solution with a mass concentration of 1%, stirred evenly and dried, and acid-hydrolyzed at 170°C for 2h to obtain a solid product after the reaction was completed; 100g of the solid product was added to 500g of deionized water, and a 1% NaOH solution was added to adjust the pH to neutral, followed by adding 1g of high-temperature resistant α-amylase, enzymolysis at 95°C for 1h, and then adding 1g of transglucosidase, and evaporating at 60°C. The enzymatic hydrolysis was performed for 2 hours. After the enzymatic hydrolysis was completed, the enzyme was boiled for 5 minutes and centrifuged at 4000 rpm for 15 minutes. Four volumes of 95% ethanol solution were added to the supernatant, and the mixture was allowed to settle. The precipitate was washed and desalted with ethanol and dried at 105°C for 4 hours to obtain potato-resistant dextrin. 15 g of corn starch was added to 300 g of deionized water and gelatinized at 100°C for 40 minutes. Subsequently, 60 g of potato-resistant dextrin was added, the mixture was stirred evenly, and then freeze-dried to obtain composite resistant dextrin.

[0057] S2. Preparation of Poria extract: 30 g of Poria powder was defatted by reflux with ethanol, then added to 600 g of deionized water, swelled at 50° C. for 1 h, and then filtered to obtain pretreated Poria powder; 30 g of pretreated Poria powder was added to 750 g of 0.8 mol / L NaOH solution, and alkaline extracted at 30° C. for 4 h. The extraction was repeated twice, the filtrates were combined, and a 3% hydrochloric acid solution was added to adjust the pH to 7. The filtrate was concentrated under reduced pressure to 1 / 4 of the volume, and 4 times the volume of 95% ethanol solution was added for precipitation. The precipitate was washed with ethanol for desalination, and dried at 100° C. for 3 h to obtain Poria extract;

[0058] S3, preparation of composite plant extract: 8g of Poria extract, 6g of galacto-oligosaccharide and 6g of fructo-oligosaccharide prepared in step S2 were mixed evenly to obtain the composite plant extract;

[0059] S4. Preparation of liquid nutritional meal replacement and fat-reducing food: Based on 1 L, evenly mix 80 g of the composite resistant dextrin in step S1, 20 g of the composite plant extract in step S3, 100 g of fruit and vegetable juice, 45 g of soy protein isolate, and 95 g of skim milk powder, then add 9 mg of complex vitamins, 4.3 g of minerals, 0.6 g of diacetyl tartaric acid monoglyceride, 0.1 g of sodium carboxymethyl cellulose, and 0.12 g of ascorbic acid, add purified water to 1 L, stir evenly for 40 min, homogenize at 75°C and 25 MPa for 25 min, and sterilize to obtain the product.

[0060] Wherein, the complex vitamin in step S4 is composed of vitamin B1 and vitamin B2 in a mass ratio of 4:5, and the minerals are composed of calcium chloride, ferric citrate, and zinc glycinate in a mass ratio of 4:0.2:0.1.

[0061] The fruit and vegetable juice preparation method is as follows: 50g of kiwi fruit and 50g of cucumber are washed, peeled, and cut into pieces, then 200g of clean water is added, and the mixture is crushed in a juicer for 15 minutes, and then filtered through a 60-mesh filter cloth to obtain a filtrate, which is the fruit and vegetable juice.

[0062] Comparative Example 1

[0063] A method for preparing a liquid nutritional meal replacement and fat-reducing food comprises the following steps:

[0064] S1. Preparation of Poria cocos extract: 25 g of Poria cocos powder was defatted by reflux with ethanol, then added to 500 g of deionized water, swelled at 45° C. for 1.5 h, and then filtered to obtain pretreated Poria cocos powder; 25 g of pretreated Poria cocos powder was added to 500 g of 0.8 mol / L NaOH solution, and alkaline extracted at 25° C. for 5 h. The extraction was repeated twice, the filtrates were combined, and a 3% hydrochloric acid solution was added to adjust the pH to 7. The filtrate was concentrated under reduced pressure to 1 / 4 of the volume, and 4 times the volume of 95% ethanol solution was added for precipitation. The precipitate was washed with ethanol for desalination, and dried at 100° C. for 3 h to obtain Poria cocos extract;

[0065] S2. Preparation of composite plant extract: 7 g of Poria extract, 4 g of galacto-oligosaccharide, and 4 g of fructo-oligosaccharide prepared in step S1 were mixed evenly to obtain the composite plant extract;

[0066] S3. Preparation of liquid nutritional meal replacement and fat-reducing food: Based on 1 L, evenly mix 70 g of potato starch in step S1, 15 g of the composite plant extract in step S3, 90 g of fruit and vegetable juice, 40 g of soy protein isolate, and 70 g of skim milk powder. Then, add 7 mg of multivitamins, 3.2 g of minerals, 0.5 g of diacetyl tartaric acid monoglyceride, 0.08 g of sodium carboxymethyl cellulose, and 0.1 g of ascorbic acid. Add purified water to 1 L, stir evenly for 40 min, homogenize at 75° C. and 25 MPa for 25 min, and sterilize to obtain the product.

[0067] Wherein, the complex vitamin in step S4 is composed of vitamin B1 and vitamin B2 in a mass ratio of 3:4, and the minerals are composed of calcium chloride, ferric citrate, and zinc glycinate in a mass ratio of 3:0.15:0.08.

[0068] The fruit and vegetable juice preparation method is as follows: 50g of kiwi fruit and 50g of cucumber are washed, peeled, and cut into pieces, then 200g of clean water is added, and the mixture is crushed in a juicer for 15 minutes, and then filtered through a 60-mesh filter cloth to obtain a filtrate, which is the fruit and vegetable juice.

[0069] Comparative Example 2

[0070] A method for preparing a liquid nutritional meal replacement and fat-reducing food comprises the following steps:

[0071] S1. Preparation of composite resistant dextrin: 150g of potato starch was added to 250g of hydrochloric acid solution with a mass concentration of 2%, stirred evenly and dried, and acid hydrolyzed at 160°C for 2.5h. After the reaction was completed, a solid product was obtained; 80g of the solid product was added to 500g of deionized water, and a 1% NaOH solution was added to adjust the pH to neutral. Then, 0.6g of thermostable α-amylase was added and enzymolyzed at 95°C for 1h. 0.6g of transglucosidase was added and the mixture was heated at 55 ℃ for 2.5 hours, after the enzymatic hydrolysis is completed, the enzyme is boiled for 5 minutes, and the mixture is centrifuged at 4000r / min for 15 minutes. Four times the volume of 95% ethanol solution is added to the supernatant, and the mixture is allowed to stand for precipitation. The precipitate is washed and desalted with ethanol and dried at 105℃ for 4 hours to obtain potato-resistant dextrin; 13g of corn starch is added to 250g of deionized water and gelatinized at 95℃ for 50 minutes, followed by the addition of 50g of potato-resistant dextrin, stirring evenly and freeze-drying to obtain composite resistant dextrin;

[0072] S2. Preparation of composite oligosaccharides: 7.5 g of galacto-oligosaccharide and 7.5 g of fructo-oligosaccharide were mixed evenly to obtain the composite plant extract;

[0073] S3. Preparation of liquid nutritional meal replacement and fat-reducing food: Based on 1 L, evenly mix 70 g of the complex resistant dextrin in step S1, 15 g of the complex oligosaccharide in step S2, 90 g of fruit and vegetable juice, 40 g of soy protein isolate, and 70 g of skim milk powder. Then, add 7 mg of complex vitamins, 3.2 g of minerals, 0.5 g of diacetyl tartaric acid monoglyceride, 0.08 g of sodium carboxymethyl cellulose, and 0.1 g of ascorbic acid. Add purified water to 1 L, stir evenly for 40 min, homogenize at 75°C and 25 MPa for 25 min, and sterilize to obtain the product.

[0074] Wherein, the complex vitamin in step S4 is composed of vitamin B1 and vitamin B2 in a mass ratio of 3:4, and the minerals are composed of calcium chloride, ferric citrate, and zinc glycinate in a mass ratio of 3:0.15:0.08.

[0075] The fruit and vegetable juice preparation method is as follows: 50g of kiwi fruit and 50g of cucumber are washed, peeled, and cut into pieces, then 200g of clean water is added, and the mixture is crushed in a juicer for 15 minutes, and then filtered through a 60-mesh filter cloth to obtain a filtrate, which is the fruit and vegetable juice.

[0076] The liquid nutritional meal replacement and fat-reducing foods prepared in Examples 1-3 and Comparative Examples 1-2 were subjected to an in vitro fermentation test to measure the changes in gas production and pH, as follows:

[0077] Preparation of basal anaerobic medium: yeast extract (2.0 g), peptone (2.0 g), NaCl (0.1 g), K2HPO4 (0.04 g), KH2PO4 (0.01 g), CaCl2·2H2O (0.01 g), MgSO4·7H2O (0.01 g), NaHCO3 (2.0 g), heme (0.02 g), L-cysteine ​​(0.5 g), bile salts (0.5 g), Tween 80 (2.0 mL), resazurin solution (1.0 mL, 1%, w / v), vitamin K (10.0 μL) and ultrapure water. The pH of the basal nutrient medium was adjusted to pH = 7.0 and sterilized by high-pressure steam at 121°C for 15 min.

[0078] Preparation of phosphate buffered saline (PBS): Sodium chloride (2.0 g), potassium dihydrogen phosphate (0.2 g), disodium hydrogen phosphate (2.9 g), and potassium chloride (0.2 g) were dissolved in 1 L of ultrapure water, sterilized and cooled to adjust the pH to 7.4, and refrigerated at 4°C until use.

[0079] On the day of the experiment, feces were collected from healthy adults (1 male and 1 female) (healthy, without gastrointestinal diseases and without taking antibiotics in the past three months). The collected fecal samples were transferred to an anaerobic incubator for treatment. 10 g of each fecal sample was weighed on an electronic balance and mixed with phosphate buffer solution at a ratio of 1:10 (W / V) (one male and one female was used to obtain a richer flora to construct an intestinal flora model), and filtered through gauze for later use.

[0080] Take 6 Erlenmeyer flasks and add 27mL of anaerobic culture medium, 3mL of filtered fecal suspension, and 1mL of the liquid nutritional meal replacement and fat-reducing food in Examples 1-3 and Comparative Examples 1-2. The blank group uses an equal amount of sterile water instead of the liquid nutritional meal replacement and fat-reducing food. Culture in a constant temperature anaerobic incubator at 37°C. The gas production of each group is measured with a graduated syringe at 2, 4, 8, 12, and 24 hours of fermentation. The results are shown in Table 1:

[0081] Table 1 Effects of different groups of liquid nutritional meal replacement and fat-reducing foods on gas production (mL)

[0082] 2h 4h 8h 12h 24h Blank group 0.56 1.14 1.32 1.47 1.53 Example 1 0.76 1.26 2.34 3.37 4.71 Example 2 0.81 1.35 2.48 3.65 4.96 Example 3 0.78 1.31 2.42 3.49 4.87 Comparative Example 1 1.35 2.53 3.66 5.16 6.25 Comparative Example 2 1.12 2.37 3.45 5.01 5.98

[0083] As can be seen from Table 1 above, the production rate of the liquid nutritional meal replacement and fat-reducing food prepared by the present invention is significantly lower than that of Comparative Examples 1-2, indicating that it can slow down the gas production rate of resistant dextrin in the intestine during the fermentation process and reduce the discomfort caused by abdominal distension.

[0084] The effects of the liquid nutritional meal replacement and fat-reducing food prepared in Example 1-3 and Comparative Example 1-2 were evaluated. A total of 100 volunteers, 20 in each group, were involved. All volunteers were overweight (BMI>24). The volunteers were in good health and participated voluntarily. Volunteers consumed the liquid nutritional meal replacement and fat-reducing food once a day in the evening instead of dinner, 200 mL each time, and the experimental period was 60 days. Volunteers supplemented more than 2L of drinking water daily to improve metabolism, avoided or reduced staple food intake during fat reduction, prohibited fried food intake, and chose high-protein or low-calorie foods such as fish, shrimp, beef, egg white, lightly cooked vegetables, and fruits. During the trial period, daily life was the same as usual, without any special restrictions. As usual, they maintained appropriate exercise. Body weight, body fat percentage, and BMI were measured before and after the intervention. The test results are shown in Table 2 below:

[0085] Table 2 Changes in weight, body fat percentage, and BMI

[0086]

[0087]

[0088] As can be seen from Table 2 above, the liquid nutritional meal replacement and fat-reducing food prepared by the present invention has a good fat-reducing effect.

[0089] Postprandial blood glucose test: Using the self-control comparison method, the subjects took the liquid nutrition meal replacement and fat-reducing food in Example 1 as breakfast on days 1, 2, and 3, the liquid nutrition meal replacement and fat-reducing food in Comparative Example 1 as breakfast on days 4, 5, and 6, and the liquid nutrition meal replacement and fat-reducing food in Comparative Example 2 as breakfast on days 7, 8, and 9. Breakfast was completed within 10 minutes. Fasted for 12 hours before the test, and the fasting blood glucose value was measured. Then, 100g of the liquid nutrition meal replacement and fat-reducing food was consumed. The time was started from the time of consumption, and the postprandial blood glucose values ​​(mmol / L) were measured at 0.5, 1, 2, and 3 hours respectively. The test results are shown in Table 3 below:

[0090] Table 3 Changes in blood glucose levels after meals

[0091] 0h 0.5h 1h 2h 3h Example 1 4.28 5.79 5.68 5.52 5.11 Comparative Example 1 4.22 6.65 6.34 5.25 4.88 Comparative Example 2 4.39 5.94 6.07 5.48 4.96

[0092] As can be seen from Table 3 above, the liquid nutritional meal replacement and fat-reducing food prepared by the present invention can effectively slow down the rapid increase in blood sugar after a meal and make the blood sugar value change smoothly, indicating that the digestion of the liquid nutritional meal replacement and fat-reducing food is slowed down and is suitable for consumption by diabetic patients.

[0093] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a liquid nutritional meal replacement and fat-reducing food, characterized in that: The following steps are involved: S1. Preparation of composite resistant dextrin: potato starch is added to a hydrochloric acid solution, stirred evenly, dried, and subjected to acid pyrolysis reaction to obtain a solid product; The solid product is added to deionized water, and the pH is adjusted to neutral. Then, a thermostable α-amylase is added to perform a primary enzymatic hydrolysis, and a transglucosidase is added to perform a secondary enzymatic hydrolysis. After the enzymatic hydrolysis is completed, the enzyme is inactivated, the mixture is centrifuged, and 4 times the volume of a 95% ethanol solution is added to the supernatant. The mixture is allowed to stand and precipitate, and the precipitate is washed and dried to obtain potato-resistant dextrin. Corn starch is added to deionized water for gelatinization, and then potato-resistant dextrin is added. The mixture is stirred evenly and freeze-dried to obtain a composite resistant dextrin. S2. Preparation of Poria cocos extract: Poria cocos powder is defatted by reflux with ethanol, then added into deionized water, swelled at a certain temperature, and then filtered to obtain pretreated Poria cocos powder; The pretreated Poria powder is added to a sodium hydroxide solution, and alkali extraction is performed twice. The filtrates are combined and the pH is adjusted to 7. The filtrate is concentrated under reduced pressure to 1 / 4 of the volume, and 4 times the volume of 95% ethanol solution is added for precipitation. The precipitate is washed, desalted, and dried to obtain a Poria extract. S3, preparation of a composite plant extract: uniformly mixing the Poria cocos extract, galacto-oligosaccharide, and fructo-oligosaccharide prepared in step S2 to obtain the composite plant extract; S4. Liquid nutritional meal replacement and fat-reducing food: Mix the composite resistant dextrin in step S1, the composite plant extract in step S3, fruit and vegetable juice, soy protein isolate, and skim milk powder evenly, then add composite vitamins, minerals, emulsifiers, thickeners, antioxidants, and water, stir evenly, homogenize, and sterilize to obtain the liquid nutritional meal replacement and fat-reducing food; In step S1, the amount of the thermostable α-amylase added is 0.5-1% of the mass of the solid product, and the amount of the transglucosidase added is 0.5-1% of the mass of the solid product; the temperature of the primary enzymatic hydrolysis is 90-95°C, the time is 1-2 hours, and the temperature of the secondary enzymatic hydrolysis is 50-60°C, the time is 2-3 hours; In step S2, the mass ratio of the Poria cocos powder to the deionized water is 20-30:400-600, the swelling temperature is 40-50° C., and the time is 1-2 h; The mass ratio of the Poria cocos extract, galacto-oligosaccharide and fructo-oligosaccharide in step S3 is 5-8:3-6:2-6.

2. The preparation method according to claim 1, characterized in that The mass concentration of the hydrochloric acid solution in step S1 is 1-3%, the mass ratio of the potato starch to the hydrochloric acid solution is 10-20:15-30, the temperature of the acid pyrolysis is 150-170° C., and the time is 2-3 hours.

3. The preparation method according to claim 1, characterized in that In step S1, the mass ratio of corn starch, deionized water, and potato resistant dextrin is 10-15:200-300:40-60, the gelatinization temperature is 90-100° C., and the time is 40-60 min.

4. The preparation method according to claim 1, characterized in that The concentration of the sodium hydroxide solution in step S2 is 0.5-0.8 mol / L, the material-liquid ratio of the pretreated Poria powder and sodium hydroxide is 1:20-25, the temperature of the alkali extraction is 20-30° C., and the time is 4-6 hours.

5. The preparation method according to claim 1, characterized in that In step S4, the complex vitamins are composed of vitamin B1 and vitamin B2 in a mass ratio of 2-4:2-5, the minerals are composed of calcium chloride, ferric citrate, and zinc glycinate in a mass ratio of 2.5-4:0.1-0.2:0.05-0.1, the emulsifier is one or two of diacetyl tartaric acid monoglycerides and sucrose fatty acid esters, the thickener is one or more of sodium carboxymethyl cellulose, sodium alginate, and sodium carboxymethyl starch, and the antioxidant is ascorbic acid.

6. The preparation method according to claim 1, characterized in that In step S4, based on 1L, the amount of each raw material is as follows: resistant dextrin 50-80g, composite plant extract 10-20g, fruit and vegetable juice 70-100g, soy protein isolate 35-45g, skim milk powder 65-95g, complex vitamins 4-9mg, minerals 2.6-4.3g, emulsifier 0.3-0.6g, thickener 0.05-0.1g, antioxidant 0.08-0.12g, and pure water as the balance; the stirring time is 30-50min, the homogenization temperature is 70-80°C, the pressure is 20-25MPa, and the time is 20-30min.

7. A liquid nutritional meal replacement and fat-reducing food prepared by the method according to any one of claims 1 to 6.

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