Weight-losing enzyme and preparation method thereof

Abstract

The invention relates to a weight-losing enzyme and a preparation method thereof, and belongs to the technical field of biology, and the weight-losing enzyme comprises a fruit enzyme, a vegetable enzyme, a seed enzyme and a lotus leaf extract; the fruit enzyme is obtained by performing enzymolysis on mixed fruit pulp of apples, lemons, grapefruits and haws through pectinase, performing enzymolysis through pepsase and performing co-fermentation through bifidobacterium longum and lactobacillus acidophilus; the vegetable enzyme is obtained by performing enzymolysis on mixed vegetable pulp of wax gourd pulp, celery and spinach through pectinase, performing enzymolysis through pepsin and performing fermentation through lactobacillus plantarum and bifidobacterium adolescentis; the seed enzyme is obtained by carrying out trypsin enzymolysis on mixed powder of semen raphani and phaseolus calcaratus, then carrying out nattokinase enzymolysis and then fermenting with bifidobacterium breve; the lotus leaf extract is obtained by sequentially carrying out enzymolysis on lotus leaves through hemicellulase, snail protease and nattokinase. All the components are matched for use, so that the weight-losing food has the effects of promoting digestion, inhibiting fat absorption, regulating intestinal flora, promoting metabolism and the like, and has a good weight-losing effect.

Description

Technical Field

[0001] The invention belongs to the field of biotechnology, and specifically relates to a weight-loss enzyme and a preparation method thereof. Background Art

[0002] In today's society, with the improvement of people's living standards and changes in lifestyles, the problem of obesity has become increasingly prominent. Obesity not only affects a person's appearance and mental health, but is also closely related to the occurrence of a variety of chronic diseases, such as diabetes, cardiovascular disease, and hypertension. Therefore, finding a safe and effective way to lose weight has become the focus of people's attention. As an emerging weight loss product, weight loss enzymes have gradually come into people's view.

[0003] Enzyme, also known as enzyme, is a protein with biological catalytic effect. In the human body, enzymes are involved in various physiological metabolic processes, such as digestion, absorption, metabolism, etc. Weight loss enzymes are usually fermented from a variety of natural ingredients such as fruits and vegetables, and are rich in enzymes, vitamins, minerals and other nutrients. The principle of weight loss is mainly based on the following aspects:

[0004] First, it promotes digestion and metabolism. Weight loss enzymes contain a variety of digestive enzymes, such as protease, amylase, lipase, etc., which can help the human body break down proteins, carbohydrates and fats in food and promote food digestion and absorption. At the same time, enzymes can also promote the body's metabolism, accelerate the burning and decomposition of fat, and thus achieve the effect of weight loss.

[0005] Secondly, it regulates intestinal flora. There are a large number of microorganisms in the human intestine, which have an important impact on human health. The probiotics and prebiotics in weight loss enzymes can regulate the balance of intestinal flora, promote the growth of beneficial bacteria, and inhibit the reproduction of harmful bacteria. Beneficial bacteria can produce substances such as short-chain fatty acids, which can promote the burning and decomposition of fat, while also lowering cholesterol and blood sugar levels, and preventing the occurrence of chronic diseases such as cardiovascular disease and diabetes.

[0006] Thirdly, suppress appetite. Weight loss enzymes contain some special ingredients, such as dietary fiber, plant polyphenols, etc., which can increase satiety and reduce appetite. At the same time, these ingredients can also regulate the body's endocrine system and suppress the secretion of appetite hormones, thereby achieving the effect of weight loss.

[0007] The development of modern biotechnology has provided technical support for the research and development of weight loss enzymes. Through biotechnology, enzymes can be extracted from natural ingredients such as fruits and vegetables, fermented and purified, and made into highly active weight loss enzyme products.

[0008] However, as an emerging weight loss product, weight loss enzymes also have some problems and challenges: the quality and safety of weight loss enzymes also need to be guaranteed, the effects vary, and there is a general problem of slow effects; the quality of weight loss enzyme products on the market is uneven, and some products may have quality problems and safety hazards, and cause side effects. Summary of the invention

[0009] The existing weight loss enzyme products have different effects, and generally have the problem of slow effects. Poor quality products have potential safety hazards and side effects. The present invention provides a weight loss enzyme and a preparation method thereof. The enzyme includes fruit enzymes, vegetable enzymes, seed enzymes, and lotus leaf extracts. Various enzymes and extracts are prepared according to specific enzymolysis and fermentation methods. Various components are used in a certain proportion, which has the effects of promoting digestion, inhibiting fat absorption, regulating intestinal flora, promoting metabolism, etc., and has a good weight loss effect. The specific technical scheme is as follows:

[0010] A weight loss enzyme, the enzyme comprising the following raw materials in parts by mass: 30-40 parts of fruit enzyme, 40-50 parts of vegetable enzyme, 8-12 parts of seed enzyme, and 5-8 parts of lotus leaf extract; the fruit enzyme is an enzyme prepared by hydrolyzing a mixed pulp of apple, lemon, grapefruit and hawthorn with pectinase, then hydrolyzing it with pepsin, and then co-fermenting it with Bifidobacterium longum and Lactobacillus acidophilus; the vegetable enzyme is an enzyme prepared by hydrolyzing a mixed pulp of wax gourd, celery and spinach with pectinase, then hydrolyzing it with pepsin, and then fermenting it with Lactobacillus plantarum and Bifidobacterium adolescentis; the seed enzyme is an enzyme prepared by hydrolyzing a mixed powder of radish seeds and adzuki beans with trypsin, then hydrolyzing it with nattokinase, and then fermenting it with Bifidobacterium breve; the lotus leaf extract is an extract prepared by hydrolyzing lotus leaves with hemicellulase, snail protease and nattokinase in sequence.

[0011] In the above enzyme, the preparation method of the fruit enzyme comprises the following steps: mixing and crushing the pulp of apple, lemon, grapefruit and hawthorn according to the pulp mass ratio of apple: lemon: grapefruit: hawthorn = (5-8): (0.5-1): (5-8): (1-3) to obtain pulp; adding water 10 to 12 times the mass of the pulp to the pulp, adjusting the pH to 4.5 to 5.0 and the temperature to 40° C. to 50° C., adding pectinase 0.5% to 1.5% of the mass of the pulp, performing enzymolysis for 2h to 3h, and heating with hydrochloric acid. The pH value is adjusted to 1.5-2.0, the temperature is 35-38°C, 0.5-1.5% of pepsin by weight of the fruit pulp is added, enzymolysis is carried out for 2-3 hours, the temperature is increased to inactivate the enzyme, and the enzymolysis solution is obtained after the temperature is lowered to room temperature; the pH value of the enzymolysis solution is adjusted to 5.5-6.2, an auxiliary agent is added, and then 0.5-1% of Bifidobacterium longum by weight of the fruit pulp and 1-2% of Lactobacillus acidophilus by weight of the fruit pulp are added, and the fruit enzyme is fermented anaerobically at 35-40°C for 50-60 hours, filtered through a sieve, the filtrate is taken, concentrated and dried, and sterilized to obtain the fruit enzyme.

[0012] In the preparation method of the above-mentioned fruit enzyme, the enzymatic activity of the pectinase is 50,000 U / g to 100,000 U / g; the enzymatic activity of the pepsin is 5,000 U / g to 10,000 U / g; the bacterial activity of the Bifidobacterium longum is 5 billion CFU / g to 10 billion CFU / g; the bacterial activity of the Lactobacillus acidophilus is 5 billion CFU / g to 10 billion CFU / g; the auxiliary agent includes 1% to 3% of glucose by mass of the enzymatic hydrolysate, 1% to 1.5% of peptone by mass of the enzymatic hydrolysate, and 0.1% to 0.3% of dipotassium hydrogen phosphate by mass of the enzymatic hydrolysate; the mesh size of the sieve is 100 mesh to 200 mesh.

[0013] In the above enzyme, the preparation method of the vegetable enzyme comprises the following steps: according to the mass ratio of wax gourd flesh: celery: spinach = (5-8): (2-5): (1-3), wax gourd flesh, celery and spinach are mixed and crushed to obtain vegetable pulp, 10 to 12 times the mass of vegetable pulp water is added to the vegetable pulp, the pH is adjusted to 4.5-5.0, the temperature is 40°C to 50°C, 0.5% to 1.5% of pectinase by mass of vegetable pulp is added, and enzymolysis is carried out for 2h to 3h, hydrochloric acid is adjusted to pH 1.5-2.0, the temperature is 35°C to 38°C, 0. 5% to 1.5% pepsin is added for enzymolysis for 2h to 3h, the temperature is raised to inactivate the enzyme, and the temperature is lowered to room temperature to obtain an enzymolysis solution; the pH of the enzymolysis solution is adjusted to 5.5 to 6.5, an auxiliary agent is added, and then 0.5% to 1.5% of plant lactobacillus by mass of vegetable pulp is added, and anaerobically fermented at 30°C to 37°C for 20h to 25h, the pH is adjusted to 6.7 to 7.0, 0.5% to 1.5% of adolescent bifidobacterium by mass of vegetable pulp is added, and anaerobically fermented at 37°C to 41°C for 30h to 35h, filtered through a sieve, the filtrate is taken, concentrated and dried, and sterilized to obtain vegetable enzymes.

[0014] In the above-mentioned preparation method of vegetable enzyme, the enzymatic activity of the pectinase is 50,000 U / g to 100,000 U / g; the enzymatic activity of the pepsin is 5,000 U / g to 10,000 U / g; the bacterial activity of the Lactobacillus plantarum is 5 billion CFU / g to 10 billion CFU / g; the bacterial activity of the Bifidobacterium adolescentis is 10 billion CFU / g to 20 billion CFU / g; the auxiliary agents include 1% to 3% of glucose by mass of the enzymatic hydrolysate, 1% to 1.5% of peptone by mass of the enzymatic hydrolysate, and 0.1% to 0.3% of dipotassium hydrogen phosphate by mass of the enzymatic hydrolysate; the mesh size of the sieve is 100 mesh to 200 mesh.

[0015] In the above enzyme, the preparation method of the seed enzyme comprises the following steps: grinding the radish seeds and the adzuki beans to obtain powder according to the mass ratio of radish seeds to adzuki beans = (5-10): (3-5), adding water 10 to 12 times the mass of the powder, adjusting the pH to 7.8 to 8.5, adding 0.5% to 1.5% of trypsin by mass of the powder, performing enzymolysis at 36°C to 38°C for 60min to 90min, heating to inactivate the enzyme, and reducing the temperature to 4 The method comprises the following steps: adding 0.5% to 1.5% nattokinase by weight of the powder to the mixture at 0°C to 45°C, performing enzymolysis for 90min to 120min, heating to inactivate the enzyme, and cooling the mixture to room temperature to obtain an enzymolysis solution; adjusting the pH of the enzymolysis solution to 6.5 to 7.0, adding an auxiliary agent, and then adding 1% to 2.5% Bifidobacterium breve by weight of the powder to perform anaerobically fermentation at 36°C to 38°C for 35h to 40h, filtering with a sieve, taking the filtrate, concentrating and drying it, and sterilizing it to obtain a seed enzyme.

[0016] In the preparation method of the above-mentioned seed enzyme, the enzyme activity of the trypsin is 2000U / g~4000U / g; the enzyme activity of the nattokinase is 20,000U / g~40,000U / g; the bacterial activity of the Bifidobacterium breve is 5 billion CFU / g~10 billion CFU / g; the auxiliary agent includes 1%~2% of glucose by mass of the enzymatic hydrolyzate, 1%~1.5% of peptone by mass of the enzymatic hydrolyzate, and 0.1%~0.3% of dipotassium hydrogen phosphate by mass of the enzymatic hydrolyzate; the mesh size of the sieve is 100 mesh~200 mesh.

[0017] Among the above enzymes, the preparation method of the lotus leaf extract includes the following steps: taking lotus leaves and crushing them, adding water 10 to 12 times the mass of the lotus leaves, adjusting the pH to 4.5 to 5.5, adding hemicellulase 0.5% to 1.5% by mass of the lotus leaves, enzymolysis at 50°C to 55°C for 3h to 4h, adjusting the pH to 5.5 to 6.5, adding snail protease 0.5% to 1.5% by mass of the lotus leaves, enzymolysis at 35°C to 40°C for 2h to 3h, heating up to inactivate the enzyme, and after cooling to 40°C to 45°C, adjusting the pH to 7.8 to 8.5, adding nattokinase 0.5% to 1.5% by mass of the lotus leaves, enzymolysis for 90min to 120min, heating up to inactivate the enzyme, filtering with a sieve, taking the filtrate, concentrating and drying, and obtaining a lotus leaf extract.

[0018] In the preparation method of the lotus leaf extract, the enzymatic activity of the hemicellulase is 50,000 U / g to 100,000 U / g; the enzymatic activity of the snail protease is 5,000 U / g to 10,000 U / g; and the enzymatic activity of the nattokinase is 20,000 U / g to 40,000 U / g.

[0019] The above-mentioned method for preparing a weight loss enzyme comprises the following steps:

[0020] Fruit enzymes, vegetable enzymes, seed enzymes and lotus leaf extracts are uniformly mixed according to mass proportions to obtain enzymes.

[0021] Compared with the prior art, the weight loss enzyme and the preparation method thereof of the present invention have the following beneficial effects:

[0022] 1. The enzyme of the present invention includes fruit enzyme, vegetable enzyme, seed enzyme and lotus leaf extract. Various ingredients are used in a certain proportion to promote digestion, inhibit fat absorption, regulate intestinal flora, promote metabolism, control and regulate blood lipids and blood sugar, etc., and have a good weight loss effect.

[0023] Second, the fruit enzyme of the present invention is an enzyme prepared by enzymolysis of mixed pulp of apple, lemon, grapefruit and hawthorn by pectinase, then enzymolysis by pepsin, and then fermentation by long bifidobacterium and acidophilus. Pectinase can decompose substances such as pectin in fruits, making pulp more delicate and conducive to subsequent digestion and absorption. Pepsin further decomposes protein, converts macromolecular protein in food into small molecule peptides and amino acids, improves the digestibility of food, and good digestion can reduce the residence time of food in the intestine and reduce the risk of fat accumulation. At the same time, after fermentation by long bifidobacterium and acidophilus, some metabolites produced can help regulate intestinal flora, promote intestinal peristalsis, and further improve digestive function. Fruits such as apple, lemon, grapefruit and hawthorn are rich in vitamins, minerals and antioxidants, which can be better released and utilized during the fermentation process. Some organic acids produced during the fermentation process can help regulate the body's acid-base balance and promote metabolism. Hawthorn contains some organic acids and flavonoids, which have a certain appetizing and digestion-promoting effect, but at the same time it can also regulate appetite to a certain extent and avoid overeating.

[0024] Some ingredients in fruit enzymes can work by affecting enzymes and hormones related to fat metabolism, inhibiting the activity of lipase and reducing fat synthesis; promoting the activity of lipase and accelerating the decomposition and metabolism of fat. By promoting digestion and regulating metabolism, fruit enzymes can help the body use the food it ingests more effectively and increase the energy consumption rate. At the same time, it can control appetite, reduce calorie intake, thereby achieving energy balance and helping to lose weight.

[0025] 3. The vegetable enzyme of the present invention is an enzyme prepared by hydrolyzing the mixed vegetable pulp of wax gourd, celery and spinach with pectinase, then hydrolyzing with pepsin, and then fermenting with Lactobacillus plantarum and Bifidobacterium adolescentis. Pectinase hydrolysis and pepsin hydrolysis help to decompose the macromolecules in vegetables into small molecules that are easier to absorb, thereby improving the digestibility of vegetables. During the fermentation process of Lactobacillus plantarum and Bifidobacterium adolescentis, some beneficial metabolites such as short-chain fatty acids are produced, which can stimulate intestinal peristalsis, promote defecation, reduce the absorption of harmful substances by the intestine, prevent constipation, and thus help to lose weight. Wax gourd has a diuretic effect, which can help expel excess water from the body and reduce edema. Celery is rich in dietary fiber, which can increase satiety, reduce appetite, and promote intestinal peristalsis, which helps defecation. Spinach is rich in nutrients, such as vitamins, minerals, etc., which are beneficial to health.

[0026] The nutrients in vegetable enzymes and the fermentation products of probiotics can help increase the body's metabolic rate. For example, nutrients such as B vitamins can participate in the energy metabolism process and promote the decomposition and utilization of substances such as fats and carbohydrates. Some active substances produced by probiotic fermentation affect hormone levels and the activity of metabolic enzymes, thereby regulating metabolism. Celery and spinach have a high content of dietary fiber, which can swell in the stomach after ingestion, increase satiety, reduce appetite, and thus reduce calorie intake. At the same time, the digestion and absorption rate of dietary fiber is slow, which can delay gastric emptying time and keep people full for a longer time. Some components in vegetable enzymes work by affecting enzymes and hormones related to fat metabolism, inhibiting the activity of lipase, reducing fat synthesis, promoting the activity of lipase, and accelerating the decomposition and metabolism of fat. In addition, substances such as short-chain fatty acids produced by probiotic fermentation can affect the metabolism of fat cells and reduce fat accumulation.

[0027] Fourth, the seed enzyme of the present invention is an enzyme prepared by enzymolysis of a mixed powder of radish seeds and red beans by trypsin, then by nattokinase, and then by fermentation with Bifidobacterium breve. Enzymolysis by trypsin helps to decompose protein, making the protein in radish seeds and red beans easier to be absorbed and utilized by the human body. The decomposition product of nattokinase has the effects of dissolving blood clots and reducing blood viscosity, which helps to improve blood circulation and improve the body's metabolic level. Fermentation of Bifidobacterium breve produces some beneficial metabolites, such as short-chain fatty acids, which can stimulate intestinal peristalsis and promote digestion and excretion. Radish seeds have the effects of digestion and dissipation, lowering qi and resolving phlegm, helping to improve problems such as indigestion and reducing abdominal distension. Red beans are rich in nutrients such as protein and dietary fiber, have the effects of diuresis and swelling, detoxification and pus discharge, and help to discharge excess water and toxins from the body.

[0028] Some components in seed enzymes can play a role by affecting enzymes and hormones related to fat metabolism, inhibiting the activity of lipase, reducing fat synthesis, promoting the activity of lipase, and accelerating the decomposition and metabolism of fat. Metabolites such as short-chain fatty acids can also affect the metabolism of fat cells and reduce fat accumulation. The products can regulate intestinal flora, improve the barrier function of the intestine, and reduce the absorption of harmful substances by the intestine. At the same time, promoting intestinal peristalsis can speed up the passage of food, reduce the residence time of food in the intestine, and reduce the risk of fat absorption.

[0029] 5. The lotus leaf extract of the present invention is an extract prepared by enzymolysis of lotus leaves with hemicellulase, snail protease and nattokinase in sequence. The extract helps to reduce the absorption of fat by the intestine, thereby reducing the accumulation of fat in the body; to a certain extent, it improves the body's metabolic rate and makes the body consume more energy; it helps to expel excess water from the body, relieve edema, and make the body look tighter. Hemicellulase decomposes hemicellulose and other substances in lotus leaves, making it easier to release the effective ingredients in lotus leaves. Snail protease and nattokinase have strong protein decomposition capabilities, which decompose the protein in lotus leaves into small molecule peptides and amino acids, increasing the biological activity of lotus leaf extract. The lotus leaf extract after enzymolysis contains some active ingredients, which have the effects of inhibiting lipase activity, regulating hormone levels, and promoting fat decomposition.

[0030] Lotus leaf extract can inhibit the activity of fat decomposing enzymes such as pancreatic lipase, thereby reducing the digestion and absorption of fat in the intestine. When lipase activity is inhibited, the fat in the food cannot be fully decomposed into small molecules that can be absorbed, thereby reducing the accumulation of fat in the body; it also has a diuretic effect, promoting the excretion of water and salt by the kidneys, reducing water retention in the body, and alleviating edema, which can not only make the body look slimmer, but also help improve the body's metabolic function. DETAILED DESCRIPTION

[0031] The present invention is further described below in conjunction with specific implementation cases, but the present invention is not limited to these embodiments.

[0032] Example 1

[0033] A weight loss enzyme comprises the following raw materials in parts by mass: 30 parts of fruit enzyme, 40 parts of vegetable enzyme, 8 parts of seed enzyme and 5 parts of lotus leaf extract.

[0034] The preparation method of the fruit enzyme comprises the following steps: mixing and crushing the pulp of apple, lemon, grapefruit and hawthorn according to the pulp mass ratio of apple: lemon: grapefruit: hawthorn = 6:0.8:7:2 to obtain pulp; adding water 11 times the mass of the pulp to the pulp, adjusting the pH to 4.8 and the temperature to 45°C, adding pectinase 1% by mass of the pulp, the activity of the pectinase is 50,000 U / g, and performing enzymolysis for 2.5 hours; adjusting the pH to 1.8 and the temperature to 37°C with hydrochloric acid, adding pepsin 1% by mass of the pulp, the activity of the pepsin is 5,000 U / g, and performing enzymolysis for 2.5 hours; raising the temperature to 85°C; ℃ to inactivate enzyme for 15 minutes, and after cooling to room temperature, obtain enzymolyzate; adjust the enzymolyzate to pH 6, add auxiliary agents, the auxiliary agents include 2% glucose by weight of the enzymolyzate, 1.2% peptone by weight of the enzymolyzate, and 0.2% dipotassium hydrogen phosphate by weight of the enzymolyzate, and then add 0.8% Bifidobacterium longum by weight of the fruit pulp and 1.5% Lactobacillus acidophilus by weight of the fruit pulp, the bacterial activity of Bifidobacterium longum is 5 billion CFU / g, and the bacterial activity of Lactobacillus acidophilus is 5 billion CFU / g, ferment at 37℃ anaerobically for 55 hours, filter through a 150-mesh sieve, take the filtrate, concentrate and dry, and sterilize at 121℃ for 15 minutes to obtain fruit enzyme.

[0035] The preparation method of vegetable enzyme includes the following steps: according to the mass ratio of wax gourd flesh: celery: spinach = 7:3:2, wax gourd flesh, celery and spinach are mixed and crushed to obtain vegetable pulp, 11 times the mass of vegetable pulp water is added to the vegetable pulp, the pH is adjusted to 4.8, the temperature is 45°C, 1% of the mass of vegetable pulp pectinase is added, the enzyme activity of pectinase is 50,000 U / g, and enzymolysis is performed for 2.5 hours, hydrochloric acid is adjusted to pH 1.8, the temperature is 37°C, 1% of the mass of vegetable pulp pepsin is added, the enzyme activity of pepsin is 5,000 U / g, and enzymolysis is performed for 2.5 hours, the temperature is raised to 85°C to inactivate the enzyme for 15 minutes, and after cooling to room temperature, an enzymolysis solution is obtained. The enzymatic hydrolysate was adjusted to pH 6, and auxiliary agents were added, including 2% glucose by weight of the enzymatic hydrolysate, 1.2% peptone by weight of the enzymatic hydrolysate, and 0.2% potassium dihydrogen phosphate by weight of the enzymatic hydrolysate. Then, 1.2% Lactobacillus plantarum by weight of the vegetable pulp was added, and the bacterial activity of Lactobacillus plantarum was 5 billion CFU / g. The mixture was fermented anaerobically at 35°C for 22 hours, and the pH was adjusted to pH 6.8. 1.2% Bifidobacterium adolescentis by weight of the vegetable pulp was added, and the bacterial activity of Bifidobacterium adolescentis was 10 billion CFU / g. The mixture was fermented anaerobically at 39°C for 32 hours, filtered through a 150-mesh sieve, the filtrate was concentrated and dried, and sterilized at 121°C for 15 minutes to obtain vegetable enzyme.

[0036] The preparation method of the seed enzyme comprises the following steps: grinding the radish seeds and the red beans according to the mass ratio of radish seeds to red beans = 7.5:4 to obtain powder, adding water 11 times the mass of the powder, adjusting the pH to 8, adding 1.2% of the mass of the powder trypsin, the enzyme activity of the trypsin is 2000U / g, enzymolysis at 37°C for 70min, heating to 85°C to inactivate the enzyme for 15min, cooling to 42°C, adding 1% of the mass of the powder nattokinase, the enzyme activity of the nattokinase is 20,000U / g, enzymolysis for 100m in, heating to inactivate the enzyme, cooling to room temperature to obtain an enzymatic solution; adjusting the pH of the enzymatic solution to 6.8, adding auxiliary agents, the auxiliary agents comprising 1.5% glucose by weight of the enzymatic solution, 1.2% peptone by weight of the enzymatic solution, and 0.2% dipotassium hydrogen phosphate by weight of the enzymatic solution, and then adding 1.8% Bifidobacterium breve by weight of powder, the bacterial activity of Bifidobacterium breve being 5 billion CFU / g, anaerobically fermenting at 37°C for 38h, filtering through a 150-mesh sieve, taking the filtrate, concentrating and drying, and sterilizing at 121°C for 15min to obtain a seed enzyme.

[0037] The preparation method of lotus leaf extract comprises the following steps: taking lotus leaves for crushing, adding water of 11 times the mass of lotus leaves, adjusting pH 5, adding hemicellulase of 1% of the mass of lotus leaves, the enzyme activity of hemicellulase is 50,000 U / g, enzymolysis at 52°C for 3.5 hours, adjusting pH 6, adding snail protease of 1% of the mass of lotus leaves, the enzyme activity of snail protease is 5,000 U / g, enzymolysis at 37°C for 2.5 hours, heating to 85°C to inactivate the enzyme for 15 minutes, cooling to 42°C, adjusting pH 8.1, adding nattokinase of 1% of the mass of lotus leaves, the enzyme activity of nattokinase is 20,000 U / g, enzymolysis for 100 minutes, heating to 85°C to inactivate the enzyme for 15 minutes, filtering with a sieve, taking the filtrate, concentrating and drying, and obtaining lotus leaf extract.

[0038] The above-mentioned method for preparing a weight loss enzyme comprises the following steps:

[0039] Fruit enzymes, vegetable enzymes, seed enzymes and lotus leaf extracts are uniformly mixed according to mass proportions to obtain enzymes.

[0040] Example 2

[0041] A weight loss enzyme comprises the following raw materials in parts by weight: 32 parts of fruit enzyme, 43 parts of vegetable enzyme, 9 parts of seed enzyme and 6 parts of lotus leaf extract.

[0042] The preparation method of the fruit enzyme comprises the following steps: mixing and crushing the pulp of apple, lemon, grapefruit and hawthorn according to the pulp mass ratio of apple: lemon: grapefruit: hawthorn = 5:0.5:5:1 to obtain pulp; adding water 10 times the mass of the pulp to the pulp, adjusting the pH to 4.5 and the temperature to 40°C, adding pectinase 0.5% by mass of the pulp, the activity of the pectinase is 50,000 U / g, and performing enzymolysis for 2 hours; adjusting the pH to 1.5 and the temperature to 35°C with hydrochloric acid, adding pepsin 0.5% by mass of the pulp, the activity of the pepsin is 5,000 U / g, and performing enzymolysis for 2 hours; raising the temperature to 8 The method comprises the steps of inactivating the enzyme at 0°C for 10 minutes, cooling the solution to room temperature to obtain an enzymolyzate; adjusting the pH of the enzymolyzate to 5.5, adding auxiliary agents, wherein the auxiliary agents include 1% glucose by weight of the enzymolyzate, 1% peptone by weight of the enzymolyzate, and 0.1% potassium dihydrogen phosphate by weight of the enzymolyzate, and then adding 0.5% Bifidobacterium longum by weight of the fruit pulp and 1% Lactobacillus acidophilus by weight of the fruit pulp, wherein the bacterial activity of Bifidobacterium longum is 5 billion CFU / g, and the bacterial activity of Lactobacillus acidophilus is 5 billion CFU / g, fermenting the solution anaerobically at 35°C for 50 hours, filtering the solution through a 100-mesh sieve, taking the filtrate, concentrating and drying the solution, and sterilizing the solution at 121°C for 10 minutes to obtain a fruit enzyme.

[0043] The preparation method of vegetable enzyme includes the following steps: according to the mass ratio of winter melon meat: celery: spinach = 5:2:1, winter melon meat, celery and spinach are mixed and crushed to obtain vegetable pulp, 10 times the mass of vegetable pulp water is added to the vegetable pulp, the pH is adjusted to 4.5, the temperature is 40°C, 0.5% of the mass of vegetable pulp pectinase is added, the enzyme activity of pectinase is 50,000 U / g, and enzymolysis is carried out for 2 hours, hydrochloric acid is adjusted to pH 1.5, the temperature is 35°C, 0.5% of the mass of vegetable pulp pepsin is added, the enzyme activity of pepsin is 5,000 U / g, and enzymolysis is carried out for 2 hours, the temperature is raised to 80°C to inactivate the enzyme for 10 minutes, and after cooling to room temperature, an enzymolysis solution is obtained. The enzymatic hydrolysate was adjusted to pH 5.5, and auxiliary agents were added, including 1% glucose by weight of the enzymatic hydrolysate, 1% peptone by weight of the enzymatic hydrolysate, and 0.1% potassium dihydrogen phosphate by weight of the enzymatic hydrolysate. Then, 0.5% Lactobacillus plantarum by weight of the vegetable pulp was added, and the bacterial activity of Lactobacillus plantarum was 5 billion CFU / g. The mixture was fermented anaerobically at 30°C for 20 hours, and the pH was adjusted to pH 6.7. Bifidobacterium adolescentis was added at 0.5% Bifidobacterium adolescentis by weight of the vegetable pulp, and the bacterial activity of Bifidobacterium adolescentis was 10 billion CFU / g. The mixture was fermented anaerobically at 37°C for 30 hours, filtered through a 100-mesh sieve, the filtrate was concentrated and dried, and sterilized at 121°C for 10 minutes to obtain vegetable enzyme.

[0044] The preparation method of the seed enzyme comprises the following steps: grinding the radish seeds and the red beans according to the mass ratio of radish seeds to red beans = 5:3 to obtain powder, adding water 10 times the mass of the powder, adjusting the pH to 7.8, adding 0.5% of the mass of the powder trypsin, the enzyme activity of the trypsin is 2000U / g, enzymolysis at 36°C for 60min, heating to 80°C to inactivate the enzyme for 10min, cooling to 40°C, adding 0.5% of the mass of the powder nattokinase, the enzyme activity of the nattokinase is 20,000U / g, and the enzyme is The method comprises the steps of: performing hydrolysis for 90 minutes, heating to inactivate the enzyme, cooling to room temperature, and obtaining an enzymatic solution; adjusting the pH of the enzymatic solution to 6.5, adding auxiliary agents, wherein the auxiliary agents include 1% glucose by weight of the enzymatic solution, 1% peptone by weight of the enzymatic solution, and 0.1% potassium dihydrogen phosphate by weight of the enzymatic solution, and then adding 1% Bifidobacterium breve by weight of powder, wherein the bacterial activity of Bifidobacterium breve is 5 billion CFU / g, performing anaerobically fermentation at 36°C for 35 hours, filtering through a 100-mesh sieve, taking the filtrate, concentrating and drying, and sterilizing at 121°C for 10 minutes to obtain a seed enzyme.

[0045] The preparation method of lotus leaf extract comprises the following steps: taking lotus leaves for crushing, adding water 10 times the mass of lotus leaves, adjusting pH 4.5, adding hemicellulase 0.5% of the mass of lotus leaves, the enzyme activity of hemicellulase is 50,000 U / g, enzymolysis at 50°C for 3h, adjusting pH 5.5, adding snail protease 0.5% of the mass of lotus leaves, the enzyme activity of snail protease is 5,000 U / g, enzymolysis at 35°C for 2h, heating to 80°C to inactivate enzyme for 10min, cooling to 40°C, adjusting pH 7.8, adding nattokinase 0.5% of the mass of lotus leaves, the enzyme activity of nattokinase is 20,000 U / g, enzymolysis for 90min, heating to 80°C to inactivate enzyme for 10min, filtering with a sieve, taking the filtrate, concentrating and drying, and obtaining lotus leaf extract.

[0046] The above-mentioned method for preparing a weight loss enzyme comprises the following steps:

[0047] Fruit enzymes, vegetable enzymes, seed enzymes and lotus leaf extracts are uniformly mixed according to mass proportions to obtain enzymes.

[0048] Example 3

[0049] A weight loss enzyme comprises the following raw materials in parts by weight: 35 parts of fruit enzyme, 45 parts of vegetable enzyme, 10 parts of seed enzyme and 6.5 parts of lotus leaf extract.

[0050] The preparation method of the fruit enzyme comprises the following steps: mixing and crushing the pulp of apple, lemon, grapefruit and hawthorn according to the pulp mass ratio of apple: lemon: grapefruit: hawthorn = 5:1:5:3 to obtain pulp; adding water 10 times the mass of the pulp to the pulp, adjusting the pH to 5.0, the temperature to 40°C, adding pectinase 1.5% of the mass of the pulp, the enzyme activity of the pectinase is 50,000 U / g, and performing enzymolysis for 3 hours; adjusting the pH to 1.5 with hydrochloric acid, the temperature to 38°C, adding pepsin 0.5% of the mass of the pulp, the enzyme activity of the pepsin is 10,000 U / g, and performing enzymolysis for 2 hours, and heating to 90°C. The enzyme is inactivated for 10 minutes, and the temperature is cooled to room temperature to obtain an enzymolyzate; the pH of the enzymolyzate is adjusted to 6.2, and auxiliary agents are added, wherein the auxiliary agents include 1% glucose by weight of the enzymolyzate, 1.5% peptone by weight of the enzymolyzate, and 0.1% potassium dihydrogen phosphate by weight of the enzymolyzate, and then 1% Bifidobacterium longum by weight of the fruit pulp and 1% Lactobacillus acidophilus by weight of the fruit pulp are added, wherein the bacterial activity of Bifidobacterium longum is 10 billion CFU / g, and the bacterial activity of Lactobacillus acidophilus is 5 billion CFU / g, and the fruit enzyme is obtained by anaerobically fermenting at 40°C for 50 hours, filtering through a 200-mesh sieve, taking the filtrate, concentrating and drying, and sterilizing at 121°C for 10 minutes.

[0051] The preparation method of vegetable enzyme comprises the following steps: according to the mass ratio of wax gourd flesh: celery: spinach = 8:2:3, wax gourd flesh, celery and spinach are mixed and crushed to obtain vegetable pulp, 10 times the mass of vegetable pulp water is added to the vegetable pulp, pH is adjusted to 5.0, temperature is 40°C, 1.5% of the mass of vegetable pulp pectinase is added, the enzyme activity of pectinase is 50,000 U / g, enzymolysis is carried out for 3 hours, hydrochloric acid is adjusted to pH 1.5, temperature is 38°C, 0.5% of the mass of vegetable pulp pepsin is added, the enzyme activity of pepsin is 10,000 U / g, enzymolysis is carried out for 2 hours, the temperature is raised to 90°C for 10 minutes to inactivate the enzyme, and after cooling to room temperature, an enzymolysis solution is obtained; The pH of the enzymatic hydrolysate is adjusted to 6.5, and auxiliary agents are added, including 1% glucose by weight of the enzymatic hydrolysate, 1.5% peptone by weight of the enzymatic hydrolysate, and 0.1% potassium dihydrogen phosphate by weight of the enzymatic hydrolysate. Then, 1.5% plant lactobacillus by weight of vegetable pulp is added, and the bacterial activity of plant lactobacillus is 5 billion CFU / g. The mixture is fermented anaerobically at 37°C for 20 hours, the pH is adjusted to 7.0, and 0.5% bifidobacterium adolescentis by weight of the vegetable pulp is added, and the bacterial activity of bifidobacterium adolescentis is 20 billion CFU / g. The mixture is fermented anaerobically at 37°C for 35 hours, filtered through a 100-mesh sieve, the filtrate is taken, concentrated and dried, and sterilized at 121°C for 20 minutes to obtain vegetable enzyme.

[0052] The preparation method of the seed enzyme comprises the following steps: grinding the radish seeds and the red beans according to the mass ratio of radish seeds to red beans = 5.5:5 to obtain powder, adding water 10 times the mass of the powder, adjusting the pH to 8.5, adding 0.5% of the mass of the powder trypsin, the enzyme activity of the trypsin is 4000U / g, enzymolysis at 36°C for 90min, heating to 80°C to inactivate the enzyme for 20min, cooling to 40°C, adding 1.5% of the mass of the powder nattokinase, the enzyme activity of the nattokinase is 20,000U / g, and the enzyme is The method comprises the steps of: performing hydrolysis for 120 minutes, heating to inactivate the enzyme, cooling to room temperature, and obtaining an enzymatic hydrolyzate; adjusting the pH of the enzymatic hydrolyzate to 6.5, adding auxiliary agents, wherein the auxiliary agents include 2% glucose by weight of the enzymatic hydrolyzate, 1% peptone by weight of the enzymatic hydrolyzate, and 0.3% dipotassium hydrogen phosphate by weight of the enzymatic hydrolyzate, and then adding 1% Bifidobacterium breve by weight of powder, wherein the bacterial activity of Bifidobacterium breve is 10 billion CFU / g, performing anaerobically fermentation at 36°C for 40 hours, filtering through a 100-mesh sieve, taking the filtrate, concentrating and drying, and sterilizing at 121°C for 20 minutes to obtain a seed enzyme.

[0053] The preparation method of lotus leaf extract comprises the following steps: taking lotus leaves for crushing, adding water of 10 times the mass of lotus leaves, adjusting pH to 5.5, adding hemicellulase of 0.5% of the mass of lotus leaves, the enzyme activity of hemicellulase is 100,000 U / g, enzymolysis at 50°C for 4h, adjusting pH to 5.5, adding snail protease of 1.5% of the mass of lotus leaves, the enzyme activity of snail protease is 5,000 U / g, enzymolysis at 40°C for 2h, heating to 90°C to inactivate enzyme for 10min, cooling to 45°C, adjusting pH to 7.8, adding nattokinase of 1.5% of the mass of lotus leaves, the enzyme activity of nattokinase is 20,000 U / g, enzymolysis for 120min, heating to 80°C to inactivate enzyme for 20min, filtering with a mesh, taking the filtrate, concentrating and drying, and obtaining lotus leaf extract.

[0054] The above-mentioned method for preparing a weight loss enzyme comprises the following steps:

[0055] Fruit enzymes, vegetable enzymes, seed enzymes and lotus leaf extracts are uniformly mixed according to mass proportions to obtain enzymes.

[0056] Example 4

[0057] A weight loss enzyme comprises the following raw materials in parts by mass: 38 parts of fruit enzyme, 46 parts of vegetable enzyme, 11 parts of seed enzyme and 7 parts of lotus leaf extract.

[0058] The preparation method of the fruit enzyme comprises the following steps: mixing and crushing the pulp of apple, lemon, grapefruit and hawthorn according to the pulp mass ratio of apple: lemon: grapefruit: hawthorn = 8:1:8:3 to obtain pulp; adding water 12 times the mass of the pulp to the pulp, adjusting the pH to 5.0 and the temperature to 50°C, adding pectinase 1.5% of the mass of the pulp, the enzyme activity of the pectinase is 100,000 U / g, and performing enzymolysis for 3 hours; adjusting the pH to 2.0 and the temperature to 38°C with hydrochloric acid, adding pepsin 1.5% of the mass of the pulp, the enzyme activity of the pepsin is 10,000 U / g, and performing enzymolysis for 3 hours; and raising the temperature to 90°C. The enzyme was inactivated for 20 minutes, and the solution was cooled to room temperature to obtain an enzymolyzate; the pH of the enzymolyzate was adjusted to 6.2, and auxiliary agents were added, wherein the auxiliary agents included 3% glucose by weight of the enzymolyzate, 1.5% peptone by weight of the enzymolyzate, and 0.3% potassium dihydrogen phosphate by weight of the enzymolyzate; then 1% Bifidobacterium longum by weight of the fruit pulp and 2% Lactobacillus acidophilus by weight of the fruit pulp were added, the bacterial activity of Bifidobacterium longum was 10 billion CFU / g, and the bacterial activity of Lactobacillus acidophilus was 10 billion CFU / g; anaerobically fermented at 40°C for 60 hours, filtered through a 200-mesh sieve, the filtrate was taken, concentrated and dried, and sterilized at 121°C for 20 minutes to obtain a fruit enzyme.

[0059] The preparation method of vegetable enzyme comprises the following steps: according to the mass ratio of wax gourd flesh: celery: spinach = 8:5:3, wax gourd flesh, celery and spinach are mixed and crushed to obtain vegetable pulp, 12 times the mass of vegetable pulp water is added to the vegetable pulp, pH is adjusted to 5.0, temperature is 50°C, 1.5% of the mass of vegetable pulp pectinase is added, the enzyme activity of pectinase is 100,000 U / g, and enzymolysis is performed for 3 hours, hydrochloric acid is adjusted to pH 2.0, temperature is 38°C, 1.5% of the mass of vegetable pulp pepsin is added, the enzyme activity of pepsin is 10,000 U / g, and enzymolysis is performed for 3 hours, the temperature is raised to 90°C for 20 minutes to inactivate the enzyme, and after cooling to room temperature, an enzymolysis solution is obtained; The pH of the enzymatic hydrolysate is adjusted to 6.5, and auxiliary agents are added, wherein the auxiliary agents include 3% glucose by weight of the enzymatic hydrolysate, 1.5% peptone by weight of the enzymatic hydrolysate, and 0.3% potassium dihydrogen phosphate by weight of the enzymatic hydrolysate. Then, 1.5% plant lactobacillus by weight of vegetable pulp is added, and the bacterial activity of plant lactobacillus is 10 billion CFU / g. The mixture is fermented anaerobically at 37°C for 25 hours, the pH is adjusted to 7.0, and 1.5% bifidobacterium adolescentis by weight of vegetable pulp is added, and the bacterial activity of bifidobacterium adolescentis is 20 billion CFU / g. The mixture is fermented anaerobically at 41°C for 35 hours. The mixture is filtered through a 200-mesh sieve, the filtrate is collected, concentrated and dried, and sterilized at 121°C for 20 minutes to obtain vegetable enzyme.

[0060] The preparation method of the seed enzyme comprises the following steps: grinding the radish seeds and the red beans according to the mass ratio of radish seeds to red beans = 10:4.5 to obtain powder, adding water 12 times the mass of the powder, adjusting the pH to 8.5, adding 1.5% of the mass of the powder trypsin, the enzyme activity of the trypsin is 4000U / g, enzymolysis at 38°C for 90min, heating to 90°C to inactivate the enzyme for 20min, cooling to 45°C, adding 1.5% of the mass of the powder nattokinase, the enzyme activity of the nattokinase is 40,000U / g, enzymolysis 1 The method comprises the following steps: heating the enzymatic solution for 20 minutes, heating to inactivate the enzyme, cooling to room temperature, and obtaining an enzymatic solution; adjusting the pH of the enzymatic solution to 7.0, adding auxiliary agents, wherein the auxiliary agents include 2% glucose by weight of the enzymatic solution, 1.5% peptone by weight of the enzymatic solution, and 0.3% potassium dihydrogen phosphate by weight of the enzymatic solution, and then adding 2.5% Bifidobacterium breve by weight of powder, wherein the bacterial activity of Bifidobacterium breve is 10 billion CFU / g, and anaerobically fermenting at 38°C for 40 hours, filtering through a 200-mesh sieve, taking the filtrate, concentrating and drying, and sterilizing at 121°C for 20 minutes to obtain a seed enzyme.

[0061] The preparation method of lotus leaf extract comprises the following steps: taking lotus leaves for crushing, adding water of 12 times the mass of lotus leaves, adjusting pH to 5.5, adding hemicellulase of 1.5% of the mass of lotus leaves, the enzyme activity of hemicellulase is 100,000 U / g, enzymolysis at 55°C for 4 hours, adjusting pH to 6.5, adding snail protease of 1.5% of the mass of lotus leaves, the enzyme activity of snail protease is 10,000 U / g, enzymolysis at 40°C for 3 hours, heating to 90°C to inactivate enzyme for 20 minutes, cooling to 45°C, adjusting pH to 8.5, adding nattokinase of 1.5% of the mass of lotus leaves, the enzyme activity of nattokinase is 40,000 U / g, enzymolysis for 120 minutes, heating to 90°C to inactivate enzyme for 20 minutes, filtering with a sieve, taking the filtrate, concentrating and drying, and obtaining lotus leaf extract.

[0062] The above-mentioned method for preparing a weight loss enzyme comprises the following steps:

[0063] Fruit enzymes, vegetable enzymes, seed enzymes and lotus leaf extracts are uniformly mixed according to mass proportions to obtain enzymes.

[0064] Example 5

[0065] A weight loss enzyme comprises the following raw materials in parts by mass: 40 parts of fruit enzyme, 50 parts of vegetable enzyme, 12 parts of seed enzyme and 8 parts of lotus leaf extract.

[0066] The preparation method of the fruit enzyme comprises the following steps: mixing and crushing the pulp of apple, lemon, grapefruit and hawthorn according to the pulp mass ratio of apple: lemon: grapefruit: hawthorn = 8:0.5:8:1 to obtain pulp; adding water 12 times the mass of the pulp to the pulp, adjusting the pH to 4.5 and the temperature to 50°C, adding pectinase 0.5% by mass of the pulp, the enzyme activity of the pectinase is 100,000 U / g, and performing enzymolysis for 2 hours; adjusting the pH to 2.0 with hydrochloric acid and the temperature to 35°C, adding pepsin 1.5% by mass of the pulp, the enzyme activity of the pepsin is 5,000 U / g, and performing enzymolysis for 3 hours; raising the temperature to 8 The method comprises the steps of inactivating the enzyme at 0°C for 20 minutes, cooling the solution to room temperature, and obtaining an enzymolyzate; adjusting the pH of the enzymolyzate to 5.5, adding an auxiliary agent, wherein the auxiliary agent comprises 3% glucose by weight of the enzymolyzate, 1% peptone by weight of the enzymolyzate, and 0.3% potassium dihydrogen phosphate by weight of the enzymolyzate; then adding 0.5% Bifidobacterium longum by weight of the fruit pulp and 2% Lactobacillus acidophilus by weight of the fruit pulp, wherein the bacterial activity of Bifidobacterium longum is 5 billion CFU / g, and the bacterial activity of Lactobacillus acidophilus is 10 billion CFU / g; fermenting the solution anaerobically at 35°C for 60 hours, filtering the solution through a 100-mesh sieve, taking the filtrate, concentrating and drying the solution, and sterilizing the solution at 121°C for 20 minutes to obtain a fruit enzyme.

[0067] The preparation method of vegetable enzyme includes the following steps: according to the mass ratio of winter melon meat: celery: spinach = 5:5:1, winter melon meat, celery and spinach are mixed and crushed to obtain vegetable pulp, 12 times the mass of vegetable pulp water is added to the vegetable pulp, the pH is adjusted to 4.5, the temperature is 50°C, 0.5% of the mass of vegetable pulp pectinase is added, the enzyme activity of pectinase is 100,000 U / g, and enzymolysis is carried out for 2 hours, hydrochloric acid is adjusted to pH 2.0, the temperature is 35°C, 1.5% of the mass of vegetable pulp pepsin is added, the enzyme activity of pepsin is 0.5000 U / g, and enzymolysis is carried out for 3 hours, the temperature is raised to 80°C to inactivate the enzyme for 20 minutes, and after cooling to room temperature, an enzymolysis solution is obtained. The enzymatic hydrolysate was adjusted to pH 5.5, and auxiliary agents were added, including 3% glucose by weight of the enzymatic hydrolysate, 1% peptone by weight of the enzymatic hydrolysate, and 0.3% potassium dihydrogen phosphate by weight of the enzymatic hydrolysate. Then, 0.5% Lactobacillus plantarum by weight of vegetable pulp was added, and the activity of Lactobacillus plantarum was 10 billion CFU / g. The mixture was fermented anaerobically at 30°C for 25 hours, and the pH was adjusted to pH 6.7. Bifidobacterium adolescentis was added at 1.5% Bifidobacterium adolescentis by weight of vegetable pulp, and the activity of Bifidobacterium adolescentis was 10 billion CFU / g. The mixture was fermented anaerobically at 41°C for 30 hours, filtered through a 200-mesh sieve, the filtrate was concentrated and dried, and sterilized at 121°C for 10 minutes to obtain vegetable enzyme.

[0068] The preparation method of the seed enzyme comprises the following steps: grinding the radish seeds and the red beans according to the mass ratio of radish seeds to red beans = 8.5:5 to obtain powder, adding water 12 times the mass of the powder, adjusting the pH to 7.8, adding 1.5% of the mass of the powder trypsin, the enzyme activity of the trypsin is 2000U / g, enzymolysis at 38°C for 60min, heating to 90°C to inactivate the enzyme for 10min, cooling to 45°C, adding 0.5% of the mass of the powder nattokinase, the enzyme activity of the nattokinase is 40,000U / g, and enzymolysis. The method comprises the following steps: heating the enzymatic solution for 90 minutes, heating to inactivate the enzyme, cooling to room temperature, and obtaining an enzymatic solution; adjusting the pH of the enzymatic solution to 7.0, adding auxiliary agents, wherein the auxiliary agents include 1% glucose by weight of the enzymatic solution, 1.5% peptone by weight of the enzymatic solution, and 0.1% potassium dihydrogen phosphate by weight of the enzymatic solution, and then adding 2.5% Bifidobacterium breve by weight of powder, wherein the bacterial activity of Bifidobacterium breve is 5 billion CFU / g, and anaerobically fermenting at 38°C for 35 hours, filtering through a 200-mesh sieve, taking the filtrate, concentrating and drying, and sterilizing at 121°C for 10 minutes to obtain a seed enzyme.

[0069] The preparation method of lotus leaf extract comprises the following steps: taking lotus leaves for crushing, adding water of 12 times the mass of lotus leaves, adjusting pH 4.5, adding hemicellulase of 1.5% of the mass of lotus leaves, the enzyme activity of hemicellulase is 50,000 U / g, enzymolysis at 55°C for 3h, adjusting pH 6.5, adding snail protease of 0.5% of the mass of lotus leaves, the enzyme activity of snail protease is 10,000 U / g, enzymolysis at 35°C for 3h, heating to 80°C to inactivate enzyme for 20min, cooling to 40°C, adjusting pH 8.5, adding nattokinase of 0.5% of the mass of lotus leaves, the enzyme activity of nattokinase is 40,000 U / g, enzymolysis for 90min, heating to 90°C to inactivate enzyme for 10min, filtering with a sieve, taking the filtrate, concentrating and drying, and obtaining lotus leaf extract.

[0070] The above-mentioned method for preparing a weight loss enzyme comprises the following steps:

[0071] Fruit enzymes, vegetable enzymes, seed enzymes and lotus leaf extracts are uniformly mixed according to mass proportions to obtain enzymes.

[0072] Comparative Example 1

[0073] No seed enzyme was added to the enzyme; other parameters and methods were the same as in Example 1.

[0074] Comparative Example 2

[0075] No lotus leaf extract was added to the enzyme; other parameters and methods were the same as in Example 1.

[0076] Comparative Example 3

[0077] In the preparation method of the fruit enzyme, pepsin is not used for enzymolysis, and Lactobacillus acidophilus is not used for fermentation; other parameters and methods are the same as those in Example 1.

[0078] Comparative Example 4

[0079] In the preparation method of vegetable enzyme, pepsin is not used for enzymolysis, and Bifidobacterium adolescentis is not used for fermentation; other parameters and methods are the same as in Example 1.

[0080] Comparative Example 5

[0081] In the preparation method of seed enzyme, trypsin and nattokinase are not used for enzymolysis; other parameters and methods are the same as in Example 1.

[0082] Comparative Example 6

[0083] In the preparation method of lotus leaf extract, snail protease is not used for enzymatic hydrolysis; other parameters and methods are the same as in Example 1.

[0084] The enzymes prepared in the above-mentioned embodiments and comparative examples were subjected to the following tests.

[0085] 1. Toxicity testing

[0086] (1) An acute oral toxicity test was conducted on mice. After oral administration of 0.5 g, the mice's reactions were observed for 24 hours. No poisoning or death occurred in any group, indicating that the product is safe and non-toxic.

[0087] (2) The results of reproductive toxicity, genetic toxicity and carcinogenicity tests on mice were all negative;

[0088] (3) A long-term toxicity test was conducted on mice. The mice were fed with 0.3 g / kg·bw / d, 0.7 g / kg·bw / d, and 1.5 g / kg·bw / d for 90 days. No toxic reactions were observed in the mice, and no obvious abnormalities were found in the organ dissection results after the test.

[0089] 2. Mouse weight loss test

[0090] 120 Kunming mice were selected and fed with ordinary feed for 14 days. Lard was added to the ordinary feed and continued to be fed to establish an obesity model. The body weight and body fat rate were weighed after 30 days, and the mice were randomly divided into 12 groups (10 mice in each group), one of which did not take the weight loss enzyme as a blank control group, and the remaining embodiment groups and comparative groups were fed with 0.03g / day of weight loss enzyme, and changed to ordinary feed for continued feeding for 60 days, and then the body weight and body fat rate of the mice were weighed, respectively. The results are shown in Table 1 below.

[0091] Table 1 Mouse weight loss test results (average of 10 mice)

[0092]

[0093]

[0094] 3. Human Weight Loss Experiment

[0095] The slimming enzyme was made into capsules, and 120 obese subjects (18-35 years old, BMI≥30) were selected and randomly divided into 12 groups, each with 10 people, one of which took empty capsules as a blank control group, and the other embodiment groups and comparative groups took capsules containing 0.2g slimming enzyme every day. The initial body weight, body fat percentage, blood total cholesterol and triglyceride indexes of the subjects were measured. After 60 days of normal diet, the initial body weight, body fat percentage, blood total cholesterol and triglyceride indexes of the subjects were measured again, and the weight and body fat percentage reduction rates were calculated. The results are shown in Table 2 below.

[0096] Table 2 Results of human weight loss test (average value of 10 people)

[0097]

[0098]

[0099] It can be seen from the above experimental results that the weight loss enzymes prepared in Examples 1 to 5 and Comparative Examples 1 to 6 are safe to take as weight loss products and have no toxic effects. Examples 1 to 5 have significant weight loss effects on mice and humans, and can significantly reduce the weight and body fat rate of mice and humans, and reduce the total cholesterol and triglyceride content of humans; from the results of Comparative Example 1, it can be seen that seed enzymes can promote digestion, regulate metabolism and enhance satiety. If seed enzymes are not added to the weight loss enzymes, the lipid-lowering and weight-loss effects are reduced; from the results of Comparative Example 2, it can be seen that lotus leaf extract can inhibit fat absorption, regulate lipid metabolism and enhance satiety. If lotus leaf extract is not added to the weight loss enzymes, the lipid-lowering and weight-loss effects are reduced; from the results of Comparative Example 3, it can be seen that fruit enzymes do not use pepsin for enzymolysis and do not use Lactobacillus acidophilus for fermentation. The product components are different, which affects the water content. Fruit enzymes promote digestion and metabolism, and regulate the efficiency of intestinal flora; from the results of Comparative Example 4, it can be seen that vegetable enzymes do not use pepsin for enzymolysis, and do not use Bifidobacterium adolescentis for fermentation, and the product components are different, which affects the efficiency of vegetable enzymes in promoting digestion and metabolism and regulating intestinal flora; from the results of Comparative Example 5, it can be seen that in the preparation method of seed enzymes, trypsin and nattokinase are not used for enzymolysis, the hydrolysis products are different, and the extraction components of seed enzymes change, which affects the lipid-lowering and weight-loss effects; from the results of Comparative Example 6, it can be seen that in the preparation method of lotus leaf extract, snail protease is not used for enzymolysis, the hydrolysis products are different, and the extraction components of lotus leaf extract change, which affects the lipid-lowering and weight-loss effects.

Claims

1. A weight loss enzyme, characterized in that: The enzyme includes the following raw materials in parts by mass: 30 to 40 parts of fruit enzyme, 40 to 50 parts of vegetable enzyme, 8 to 12 parts of seed enzyme, and 5 to 8 parts of lotus leaf extract; the fruit enzyme is an enzyme prepared by hydrolyzing a mixed pulp of apple, lemon, grapefruit and hawthorn with pectinase, then hydrolyzing it with pepsin, and then co-fermenting it with Bifidobacterium longum and Lactobacillus acidophilus; the vegetable enzyme is an enzyme prepared by hydrolyzing a mixed pulp of wax gourd, celery and spinach with pectinase, then hydrolyzing it with pepsin, and then fermenting it with Lactobacillus plantarum and Bifidobacterium adolescentis; the seed enzyme is an enzyme prepared by hydrolyzing a mixed powder of radish seeds and adzuki beans with trypsin, then hydrolyzing it with nattokinase, and then fermenting it with Bifidobacterium breve; the lotus leaf extract is an extract prepared by hydrolyzing lotus leaves with hemicellulase, snail protease and nattokinase in sequence.

2. A slimming enzyme according to claim 1, characterized in that: The preparation method of the fruit enzyme comprises the following steps: mixing and crushing the pulp of apple, lemon, grapefruit and hawthorn according to the pulp mass ratio of apple: lemon: grapefruit: hawthorn = (5-8): (0.5-1): (5-8): (1-3) to obtain pulp; adding water 10 to 12 times the mass of the pulp into the pulp, adjusting the pH value to 4.5 to 5.0 and the temperature to 40° C. to 50° C., adding pectinase 0.5% to 1.5% of the mass of the pulp, performing enzymolysis for 2h to 3h, adjusting the pH value with hydrochloric acid, and performing enzymolysis for 2h to 3h. H1.5-2.0, temperature 35°C-38°C, add pepsin in an amount of 0.5%-1.5% by weight of the fruit pulp, perform enzymolysis for 2h-3h, raise the temperature to inactivate the enzyme, and after cooling to room temperature, obtain an enzymolysis solution; adjust the pH of the enzymolysis solution to 5.5-6.2, add an auxiliary agent, and then add Bifidobacterium longum in an amount of 0.5%-1% by weight of the fruit pulp and Lactobacillus acidophilus in an amount of 1%-2% by weight of the fruit pulp, ferment anaerobically at 35°C-40°C for 50h-60h, filter with a sieve, take the filtrate, concentrate and dry, sterilize, and obtain a fruit enzyme.

3. A slimming enzyme according to claim 2, characterized in that: The enzymatic activity of the pectinase is 50,000 U / g to 100,000 U / g; the enzymatic activity of the pepsin is 5,000 U / g to 10,000 U / g; the bacterial activity of the long bifidobacterium is 5 billion CFU / g to 10 billion CFU / g; the bacterial activity of the lactobacillus acidophilus is 5 billion CFU / g to 10 billion CFU / g; the auxiliary agent comprises 1% to 3% of glucose by mass of the enzymatic hydrolysate, 1% to 1.5% of peptone by mass of the enzymatic hydrolysate, and 0.1% to 0.3% of dipotassium hydrogen phosphate by mass of the enzymatic hydrolysate; the mesh size of the sieve is 100 to 200 meshes.

4. The weight loss enzyme according to claim 1, characterized in that: The preparation method of the vegetable enzyme comprises the following steps: according to the mass ratio, winter melon flesh: celery: spinach = (5-8): (2-5): (1-3), winter melon flesh, celery and spinach are mixed and crushed to obtain vegetable pulp, 10 to 12 times the mass of the vegetable pulp water is added to the vegetable pulp, the pH is adjusted to 4.5 to 5.0, the temperature is 40°C to 50°C, 0.5% to 1.5% of the mass of the vegetable pulp pectinase is added, and enzymolysis is carried out for 2h to 3h, hydrochloric acid is used to adjust the pH to 1.5 to 2.0, the temperature is 35°C to 38°C, 0.5% to 1.5% of the mass of the vegetable pulp pepsin is added, and enzymolysis is carried out for 2h to 3h, and the temperature is raised to sterilize. Enzyme, after cooling to room temperature, obtain enzymolysis solution; adjust the pH of the enzymolysis solution to 5.5-6.5, add auxiliary agent, then add 0.5%-1.5% of plant lactobacillus by mass of vegetable pulp, ferment anaerobically at 30℃-37℃ for 20h-25h, adjust the pH to 6.7-7.0, add 0.5%-1.5% of adolescent bifidobacterium by mass of vegetable pulp, ferment anaerobically at 37℃-41℃ for 30h-35h, filter with mesh, take the filtrate, concentrate and dry, sterilize, and obtain vegetable enzyme.

5. A slimming enzyme according to claim 4, characterized in that: The enzymatic activity of the pectinase is 50,000 U / g to 100,000 U / g; the enzymatic activity of the pepsin is 5,000 U / g to 10,000 U / g; the bacterial activity of the Lactobacillus plantarum is 5 billion CFU / g to 10 billion CFU / g; the bacterial activity of the Bifidobacterium adolescentis is 10 billion CFU / g to 20 billion CFU / g; the auxiliary agent includes 1% to 3% of glucose by mass of the enzymatic hydrolysate, 1% to 1.5% of peptone by mass of the enzymatic hydrolysate, and 0.1% to 0.3% of dipotassium hydrogen phosphate by mass of the enzymatic hydrolysate; the mesh size of the sieve is 100 to 200 meshes.

6. The slimming enzyme according to claim 1, characterized in that: The preparation method of the seed enzyme comprises the following steps: grinding the radish seeds and the adzuki beans according to the mass ratio of radish seeds to adzuki beans = (5-10): (3-5) to obtain powder, adding water 10 to 12 times the mass of the powder to adjust the pH to 7.8-8.5, adding trypsin in an amount of 0.5% to 1.5% by mass of the powder, performing enzymolysis at 36°C to 38°C for 60 to 90 minutes, heating to inactivate the enzyme, cooling to 40°C to 45°C, adding nattokinase in an amount of 0.5% to 1.5% by mass of the powder, performing enzymolysis for 90 to 120 minutes, heating to inactivate the enzyme, cooling to room temperature, and obtaining an enzymolysis solution; adjusting the enzymolysis solution to pH 6.5 to 7.0, adding an auxiliary agent, and then adding Bifidobacterium breve in an amount of 1% to 2.5% by mass of the powder, performing anaerobically fermentation at 36°C to 38°C for 35 to 40 hours, filtering with a sieve, taking the filtrate, concentrating and drying, and sterilizing to obtain the seed enzyme.

7. The slimming enzyme according to claim 6, characterized in that: The enzymatic activity of the trypsin is 2000U / g to 4000U / g; the enzymatic activity of the nattokinase is 20,000U / g to 40,000U / g; the bacterial activity of the Bifidobacterium breve is 5 billion CFU / g to 10 billion CFU / g; the auxiliary agent includes 1% to 2% of glucose by mass of the enzymatic hydrolysate, 1% to 1.5% of peptone by mass of the enzymatic hydrolysate, and 0.1% to 0.3% of dipotassium hydrogen phosphate by mass of the enzymatic hydrolysate; the mesh size of the sieve is 100 to 200 meshes.

8. The weight loss enzyme according to claim 1, characterized in that: The preparation method of the lotus leaf extract comprises the following steps: taking lotus leaves and crushing them, adding water 10 to 12 times the weight of the lotus leaves, adjusting the pH to 4.5 to 5.5, adding hemicellulase in an amount of 0.5% to 1.5% by weight of the lotus leaves, performing enzymolysis at 50 to 55° C. for 3 hours to 4 hours, adjusting the pH to 5.5 to 6.5, adding snail protease in an amount of 0.5% to 1.5% by weight of the lotus leaves, performing enzymolysis at 35 to 40° C. for 2 hours to 3 hours, heating up to inactivate the enzyme, cooling to 40 to 45° C., adjusting the pH to 7.8 to 8.5, adding nattokinase in an amount of 0.5% to 1.5% by weight of the lotus leaves, performing enzymolysis for 90 minutes to 120 minutes, heating up to inactivate the enzyme, filtering with a mesh, taking the filtrate, concentrating and drying, and obtaining the lotus leaf extract.

9. The slimming enzyme according to claim 8, characterized in that: The enzymatic activity of the hemicellulase is 50,000 U / g to 100,000 U / g; the enzymatic activity of the snail protease is 5,000 U / g to 10,000 U / g; and the enzymatic activity of the nattokinase is 20,000 U / g to 40,000 U / g.

10. A method for preparing a weight loss enzyme according to claim 1, characterized in that: The steps include: Fruit enzymes, vegetable enzymes, seed enzymes and lotus leaf extracts are uniformly mixed according to mass proportions to obtain enzymes.

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