Functional meal replacement gel containing 1, 6-fructose diphosphate as well as preparation method and application of functional meal replacement gel

Abstract

The invention belongs to the technical field of meal replacement food, and relates to functional meal replacement gel containing fructose 1, 6-diphosphate as well as a preparation method and application of the functional meal replacement gel. The functional meal replacement gel containing 1, 6-fructose diphosphate provided by the invention comprises a lactic acid fermentation product, a gelling agent and a diluent. Wherein the lactic acid fermentation product is prepared by uniformly mixing a lactic acid fermentation base material with water and then fermenting under the action of lactic acid bacteria; the lactic acid fermentation base material comprises oat, skim milk powder, whey protein powder, a white kidney bean extract, composite vitamins, composite minerals, a sweetening agent and a 1, 6-fructose diphosphate compound. Experiments prove that the functional meal replacement gel containing the fructose 1, 6-diphosphate, provided by the invention, has a remarkable anti-fatigue effect.

Description

Technical Field

[0001] The invention belongs to the technical field of meal replacement foods and relates to a functional meal replacement gel containing fructose 1,6-diphosphate and a preparation method and application thereof. Background Art

[0002] In recent years, with the accelerated pace of consumption upgrading and the prevalence of the "appearance economy", the meal replacement market has ushered in explosive growth. According to iiMedia Research data, more than 90% of consumers are young and middle-aged people aged 20 to 40, and 70% are women. 47.8% of the respondents' demand for meal replacement foods is mainly weight loss and body shaping, followed by anti-fatigue, beauty, anti-hair loss and other functional needs. Meal replacement refers to food that replaces part or all of a regular meal. Common forms of meal replacement include meal replacement powder, meal replacement bars, meal replacement milkshakes, and meal replacement porridge. In addition to being able to quickly and conveniently provide the human body with a large amount of various nutrients, meal replacements have the characteristics of high fiber, low calories, and easy satiety.

[0003] Fructose-1,6-diphosphate (FDP) is a molecule generated by phosphorylation of fructose-6-phosphate, and often exists in the form of sodium, calcium and other salts. As a regulator of sugar metabolism, fructose-1,6-diphosphate is widely used in industries such as medicine, health foods and beauty products. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a new form of functional meal replacement gel containing 1,6-diphosphate fructose in view of the deficiencies of the prior art. The functional meal replacement gel provided by the present invention has the effects of strengthening the energy metabolism process in the body, having outstanding myocardial nutrition, enhancing the oxygen supply capacity of red blood cells, improving hypoxia of tissues, organs and brain in the body, reducing postprandial blood sugar, protecting the liver, improving the body's immunity and resisting fatigue.

[0005] In order to solve the above technical problems, the technical solution adopted by the present invention is as follows:

[0006] The present invention discloses a functional meal replacement gel containing fructose 1,6-diphosphate, comprising the following components in percentage by weight:

[0007] Lactic acid fermentation: 5-20%;

[0008] Gel: 1-5%;

[0009] The balance is diluent, and the total amount is 100%;

[0010] in,

[0011] The lactic acid fermentation product is prepared by mixing a lactic acid fermentation base material with water and then fermenting it under the action of lactic acid bacteria;

[0012] The lactic acid fermentation base material comprises the following components in parts by weight:

[0013] 1-10 servings of oats;

[0014] 1-5 parts skim milk powder;

[0015] 1-5 servings of whey protein powder;

[0016] 0.1-3.0 parts of white kidney bean extract;

[0017] 0.0001-0.0300 servings of multivitamins;

[0018] 0.1-1.0 parts of complex minerals;

[0019] 0.0100~0.1000 parts of sweetener;

[0020] 0.01-0.10 parts of 1,6-diphosphate fructose compounds.

[0021] In some embodiments, preferably, the functional meal replacement gel containing fructose 1,6-diphosphate comprises the following components in weight percentage:

[0022] Lactic acid fermentation: 5-10%;

[0023] Gel: 1-3%;

[0024] The balance is diluent, and the total amount is 100%;

[0025] in,

[0026] The lactic acid fermentation product is prepared by mixing a lactic acid fermentation base material with water and then fermenting it under the action of lactic acid bacteria;

[0027] The lactic acid fermentation base material comprises the following components in parts by weight:

[0028] 8-10 servings of oats;

[0029] 3-5 parts skim milk powder;

[0030] 3-5 servings of whey protein powder;

[0031] 0.7-1.2 parts of white kidney bean extract;

[0032] 0.0020-0.0040 servings of multivitamins;

[0033] 0.3-0.5 parts of complex minerals;

[0034] 0.0500-0.0700 parts of sweetener;

[0035] 0.02-0.05 parts of 1,6-diphosphate fructose compounds.

[0036] In some embodiments, further preferably, the functional meal replacement gel containing fructose 1,6-diphosphate comprises the following components in weight percentage:

[0037] Lactic acid ferment: 5%;

[0038] Gel: 2%;

[0039] The balance is diluent, and the total amount is 100%;

[0040] in,

[0041] The lactic acid fermentation product is prepared by mixing a lactic acid fermentation base material with water and then fermenting it under the action of lactic acid bacteria;

[0042] The lactic acid fermentation base material comprises the following components in parts by weight:

[0043] 10 servings of oats;

[0044] 5 parts skimmed milk powder;

[0045] 5 servings of whey protein powder;

[0046] 0.9 parts white kidney bean extract;

[0047] 0.0030 servings of multivitamins;

[0048] 0.4 parts of complex minerals;

[0049] 0.0625 parts sweetener;

[0050] 0.03 parts of fructose 1,6-diphosphate compounds.

[0051] In some embodiments, the gelling agent is any one or a combination of carrageenan, konjac gum, xanthan gum, gelatin and gellan gum; and the diluent is water or a solution containing a natural dye.

[0052] In some embodiments, preferably, the gelling agent is a mixture of carrageenan and konjac gum in any proportion, and further preferably, the gelling agent is a mixture of carrageenan and konjac gum in a mass ratio of 1:(1-3).

[0053] The natural dyes include but are not limited to sphenanthera, pitaya and freshly squeezed orange juice.

[0054] In some embodiments, the mass ratio of the lactic acid fermentation base to water is 1: (1-5); the lactic acid bacteria are any one or a combination of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus paracasei and Lactobacillus acidophilus; when lactic acid bacteria are added to the mixture obtained by mixing the lactic acid fermentation base with water, the concentration of the added lactic acid bacteria is 10 7 cfu / g~10 9 cfu / g.

[0055] In some embodiments, preferably, the mass ratio of the lactic acid fermentation base to water is 1:(1-3), and more preferably 1:2.

[0056] In some embodiments, the complex vitamins include vitamin B1 and vitamin B2; the complex minerals include calcium, iron and zinc.

[0057] Among them, the contents of vitamin B1 and vitamin B2 in the complex vitamins can be selected according to different standards for meal replacement foods to select complex vitamins with different contents of vitamin B1 and vitamin B2; similarly, the contents of calcium, iron and zinc in the complex minerals can be selected according to different standards for meal replacement foods to select complex minerals with different contents of calcium, iron and zinc.

[0058] In some embodiments, the sweetener is any one of glucose, fructose, mogroside, sucralose and maltose, or a combination of several of them; the 1,6-diphosphate fructose compound is any one of 1,6-diphosphate fructose and 1,6-diphosphate fructose derivatives, or a combination of several of them.

[0059] In some embodiments, preferably, the sweetener is mogroside; and the 1,6-diphosphate fructose compound is 1,6-diphosphate fructose.

[0060] Furthermore, the present invention discloses a method for preparing the functional meal replacement gel containing fructose 1,6-diphosphate, comprising the following steps:

[0061] S1 fermentation: mixing the lactic acid fermentation base material with water and fermenting it under the action of lactic acid bacteria to obtain a lactic acid fermentation product;

[0062] S2 gel formation: taking the gelling agent of the weight percentage and the diluent of the weight percentage, mixing them, heating them in a water bath, to obtain a gel;

[0063] S3 injection molding: cooling the gel obtained in step S2 and mixing it with the lactic acid fermentation product in the said weight percentage, injection molding, and cooling to obtain a functional meal replacement gel containing fructose 1,6-diphosphate.

[0064] In some embodiments, in step S1, the fermentation is carried out at 30-50° C. for 6-10 hours.

[0065] In some embodiments, preferably, in step S1, the fermentation is carried out at 40-45° C. for 8-10 hours.

[0066] In some embodiments, in step S2, the water bath heating is carried out at 60-100° C. for 10-30 min.

[0067] In some embodiments, preferably, in step S2, the water bath heating is carried out at 70-90° C. for 20-30 min.

[0068] In some embodiments, in step S3, the gel is cooled to 20-60° C. and then mixed with the lactic acid fermentation product in the weight percentage.

[0069] In some embodiments, preferably, in step S3, the gel is cooled to 50-60° C. and then mixed with the lactic acid fermentation product in the weight percentage.

[0070] Beneficial effects:

[0071] (1) The present invention uses oats, skim milk powder, whey protein powder, white kidney bean extract, complex vitamins, complex minerals, mogroside, 1,6-diphosphate fructose, carrageenan, and konjac gum as raw materials to provide a new functional meal replacement gel. The present invention prepares a new functional meal replacement gel containing 1,6-diphosphate fructose, which fills the gap in the prior art that there is no gel-type functional meal replacement product, and adds 1,6-diphosphate fructose to meal replacement foods. 1,6-diphosphate fructose has the effect of enhancing the activity of lactate dehydrogenase, reducing the accumulation of lactic acid after anaerobic exercise, and improving the body's ability to resist fatigue. Konjac gum, whey protein, white kidney bean extract, etc. in meal replacement can control energy intake through different mechanisms to achieve the purpose of body shaping.

[0072] (2) The functional meal replacement gel containing fructose 1,6-diphosphate provided by the present invention has been shown by experiments to have significant anti-fatigue effects. BRIEF DESCRIPTION OF THE DRAWINGS

[0073] The present invention will be further described in detail below in conjunction with the accompanying drawings and specific embodiments, and the above and / or other advantages of the present invention will become more clear.

[0074] Figure 1 This is a physical picture of gels of different colors in Example 4. DETAILED DESCRIPTION

[0075] The present invention can be better understood according to the following examples. However, it is easy for those skilled in the art to understand that the contents described in the examples are only used to illustrate the present invention, and should not and will not limit the present invention described in detail in the claims.

[0076] The experimental methods described in the following examples are conventional methods unless otherwise specified; the reagents and materials described are commercially available unless otherwise specified.

[0077] 1. Reagents

[0078] Table 1

[0079]

[0080]

[0081] The complex vitamin contains 10.2 wt % of vitamin B1, 10.9 wt % of vitamin B2, and the remainder is other conventional nutrients (such as vitamin A, a-tocopherol, vitamin D, vitamin E, vitamin B12, niacinamide, folic acid, pantothenic acid, biotin, taurine, etc.).

[0082] The composite mineral is a calcium, iron, zinc and magnesium composite mineral, and each 0.4 g of the composite mineral contains 80 mg of calcium, 3.2306 mg of iron and 3.0384 mg of zinc.

[0083] 2. Experimental data detection method in the embodiment of the present invention:

[0084] (1) Gel strength test

[0085] The test was performed using the TMS-PRO TEXTURE MEASUREMENT SYSTEM, a professional research-grade food property analyzer.

[0086] (2) Sensory evaluation

[0087] Table 2 Sensory evaluation basis

[0088]

[0089] Sensory evaluation standards: A 10-point system is adopted, with a full score of 10 for each item. 50 volunteers are invited to conduct a preference evaluation, and the average score is taken as the evaluation result.

[0090] (3) Anti-fatigue evaluation

[0091] The meal replacement product provided by the present invention was subjected to an anti-fatigue verification experiment. 30 volunteers were invited to conduct an anti-fatigue evaluation, and the scores were evaluated 30 minutes after consuming the meal replacement product provided by the present invention. Finally, the average score was taken as the evaluation result. The requirements for the participants are as follows:

[0092] (1) Aged between 18 and 60, regardless of gender, in good health, with no history of major illness;

[0093] (2) Have a certain level of education and be able to understand and comply with experimental requirements;

[0094] (3) Having certain anti-fatigue needs, such as frequent overtime work, staying up late, and exercising;

[0095] (4) have certain taste preferences and can evaluate the taste of food;

[0096] (5) Have a certain level of safety awareness and be able to evaluate the safety of food.

[0097] This experiment designed a mild fatigue group, a moderate fatigue group, and a severe fatigue group, with five males and five females in each group, and asked them to use meal replacements to observe their anti-fatigue effects.

[0098] Table 3 Grouping table of test personnel status

[0099]

[0100] Table 4 Fatigue evaluation basis table

[0101]

[0102] Embodiment 1:

[0103] In order to regulate the market, the Chinese Nutrition Society issued my country's first group standard for meal replacement foods for weight control, "Meal Replacement Foods" (T / CNSS 002-2019), which was officially implemented on January 1, 2020. The standard sets relevant requirements for energy, protein, fat and other nutritional indicators in meal replacement foods and some meal replacement foods. The requirements for meal replacement foods are as follows:

[0104] (1) Energy: 334 kcal ≤ 835 kcal per serving;

[0105] (2) Protein: 25% ≤ ≤ 50% of total energy;

[0106] (3) Fat: total fat accounts for ≤30% of total energy, and saturated fatty acids account for ≤10% of total energy;

[0107] (4) The minimum dietary fiber content per serving is 2.0 g and the maximum is 12.0 g;

[0108] (5) Vitamin B1, in terms of amount provided per serving, has a minimum value of 0.2 mg and a maximum value unless otherwise specified;

[0109] (6) Vitamin B2, in terms of amount provided per serving, has a minimum value of 0.2 mg and a maximum value unless otherwise specified;

[0110] (7) Calcium, in terms of amount provided per serving, the minimum value is 80 mg, and the maximum value is not otherwise specified;

[0111] (8) Iron, minimum value is 2.5 mg per serving, maximum value is not specified unless otherwise specified;

[0112] (9) The minimum amount of zinc provided per serving is 1.5 mg, and the maximum amount is not otherwise specified.

[0113] The functional meal replacement product provided by the present invention is composed of a gel and a lactic acid fermentation product. In this embodiment, based on the energy requirements of the meal replacement food, the lactic acid fermentation base material table designed is as follows:

[0114] Table 5

[0115]

[0116] According to calculations, the composite standard of nutrient content in the functional meal replacement provided in this embodiment is as follows:

[0117] Table 6

[0118]

[0119]

[0120] Embodiment 2:

[0121] S1 Fermentation: According to the lactic acid fermentation base material ingredient list of Table 5 in Example 1, 10 g oats, 5 g skim milk powder, 5 g whey protein powder, 0.9 g white kidney bean extract, 0.003 g multivitamins, 0.4 g multiminerals, 0.0625 g mogroside and 0.03 g 1,6-diphosphate fructose were mixed to obtain a lactic acid fermentation base material; the lactic acid fermentation base material was mixed with water at a mass ratio of 1:2, and then Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus paracasei and Lactobacillus acidophilus were added (the addition mass ratio of the four lactic acid bacteria was 1:1:1:1, and the total concentration of the added lactic acid bacteria was 1×10 9 cfu / g) and then sealed and fermented at 42°C for 10 hours to obtain a lactic acid fermentation product.

[0122] S2 gel formation: The total mass of the functional meal replacement gel is the sum of the mass of lactic acid fermentation product, the mass of carrageenan, the mass of konjac gum and the mass of water. The total mass of the functional meal replacement gel is 100%. According to the data in the orthogonal test Table 7, carrageenan and konjac gum and water with different configuration ratios are mixed, and the mixture is placed in a water bath at 80°C for 30 minutes to obtain gels with different configuration ratios.

[0123] S3 Injection molding: After the gel is cooled to 50°C, according to the data in the orthogonal test table 7, the gels with different configuration ratios are mixed evenly with the lactic acid fermentation products with different configuration ratios, poured into a silicone mold and then self-cooled to form a functional meal replacement gel containing fructose 1,6-diphosphate.

[0124] The water used in the experiment was boiled water.

[0125] According to the orthogonal experimental design table, 9 functional meal replacement gels with different formulas were prepared. The gel strength test and sensory evaluation were performed to score them. The orthogonal experimental results are as follows

[0126] Table 7

[0127]

[0128] According to the orthogonal experiment results, the order of influence of the three factors is: lactic acid fermentation> carrageenan> konjac gum. The best addition amount of carrageenan, konjac gum, and lactic acid fermentation is 1wt%, 1wt%, and 5wt% respectively. The lactic acid fermentation factor level has a significant effect, indicating that the addition amount of lactic acid fermentation is the most critical in this experiment. From this experiment, it can be concluded that the best addition amount of lactic acid fermentation is 5%.

[0129] Embodiment 3:

[0130] S1 Fermentation: According to the lactic acid fermentation base material ingredient list of Table 5 in Example 1, 10 g oats, 5 g skim milk powder, 5 g whey protein powder, 0.9 g white kidney bean extract, 0.003 g multivitamins, 0.4 g multiminerals, 0.0625 g mogroside and 0.03 g 1,6-diphosphate fructose were mixed to obtain a lactic acid fermentation base material; the lactic acid fermentation base material was mixed with water at a mass ratio of 1:2, and then Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus paracasei and Lactobacillus acidophilus were added (the addition mass ratio of the four lactic acid bacteria was 1:1:1:1, and the total concentration of the added lactic acid bacteria was 1×10 9 cfu / g), sealed and fermented at 42°C for 10 hours to obtain lactic acid fermentation product.

[0131] S2 gel formation: The total mass of the functional meal replacement gel is the sum of the mass of lactic acid fermentation product, carrageenan, konjac gum and water. The total mass of the functional meal replacement gel is 100%. Take 1% carrageenan by mass, 1% konjac gum by mass and water, mix them well, and place them in a water bath at 80°C for 30 minutes to obtain a gel.

[0132] S3 injection molding: the gel obtained in step S2 is divided into two parts, one part is cooled to 60°C and kept warm for later use, which is recorded as gel A; the other part is cooled to 50°C and mixed with 5% by mass of lactic acid fermentation material, which is recorded as gel B.

[0133] Injection molding scheme 1: When injecting gel A and gel B, a layer of gel A and a layer of gel B are injected alternately to obtain a functional meal replacement gel containing fructose 1,6-diphosphate.

[0134] Injection molding plan 2: When injecting gel A, place a reserved space in the mold in gel A. After it cools down to room temperature, take out the mold, add gel B in the reserved space, wait for cooling and demolding, and you will get a functional meal replacement gel containing fructose 1,6-diphosphate.

[0135] Embodiment 4:

[0136] S1 Fermentation: According to the lactic acid fermentation base material ingredient list of Table 5 in Example 1, 10 g oats, 5 g skim milk powder, 5 g whey protein powder, 0.9 g white kidney bean extract, 0.003 g multivitamins, 0.4 g multiminerals, 0.0625 g mogroside and 0.03 g 1,6-diphosphate fructose were mixed to obtain a lactic acid fermentation base material; the lactic acid fermentation base material was mixed with water at a mass ratio of 1:2, and then Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus paracasei and Lactobacillus acidophilus were added (the addition mass ratio of the four lactic acid bacteria was 1:1:1:1, and the total concentration of the added lactic acid bacteria was 1×10 9 cfu / g), sealed and fermented at 42°C for 10 hours to obtain lactic acid fermentation product.

[0137] S2 prepares natural dye solution: Blue dye solution: boil the sphenopsis and filter to obtain blue dye solution; Red dye solution: boil the dragon fruit peel and filter to obtain red dye solution; Orange dye solution: filter freshly squeezed orange juice to obtain orange dye solution.

[0138] S3 gel formation: The total mass of the functional meal replacement gel is the sum of the mass of lactic acid fermentation product, carrageenan, konjac gum and dye solution. The total mass of the functional meal replacement gel is 100%. Take 1% carrageenan and 1% konjac gum, respectively, and mix them with different dye solutions, and place them in a water bath at 80°C for 30 minutes to obtain gels of different colors.

[0139] S4 injection molding: the gel obtained in step S3 is divided into two parts, one part is cooled to 50°C and kept warm for later use, which is recorded as gel A; the other part is cooled to 50°C and mixed with 5% by mass of lactic acid fermentation material, which is recorded as gel B. Then, gel A and gel B are evenly mixed, poured into a mold, and cooled and demolded to obtain a functional meal replacement gel containing fructose 1,6-diphosphate.

[0140] Among them, dye solutions of different colors can also be mixed in different proportions.

[0141] Repeat the above experiment, and the gel of different colors is directly injected into the mold during the formation of S3 gel. The actual gel after cooling to room temperature is shown in the figure below. Figure 1 shown.

[0142] Embodiment 5:

[0143] By testing the product of Example 3, anti-fatigue evaluation tests were collected 30 minutes after the subjects took the product, and the following data were obtained:

[0144] Table 8

[0145]

[0146] According to the test results, the functional meal replacement gel product containing fructose 1,6-diphosphate provided by the present invention can have a significant improvement effect on anti-fatigue, especially in moderate and mild fatigue.

[0147] Embodiment 6:

[0148] S1 Fermentation: According to the lactic acid fermentation base material ingredient list in Table 5 of Example 1, 10 g oats, 5 g skim milk powder, 5 g whey protein powder, 0.9 g white kidney bean extract, 0.003 g multivitamins, 0.4 g multiminerals, 0.0625 g mogroside and 0.03 g 1,6-diphosphate fructose were mixed to obtain a lactic acid fermentation base material; the lactic acid fermentation base material and water were mixed at a mass ratio of 1:2, and then lactic acid bacteria were added (the total concentration of lactic acid bacteria added was 1×10 9 cfu / g), sealed and fermented at 42°C for 10 hours to obtain lactic acid fermentation product.

[0149] S2 gel formation: The total mass of the functional meal replacement gel is the sum of the mass of lactic acid fermentation product, carrageenan, konjac gum and water. The total mass of the functional meal replacement gel is 100%. Take 1% carrageenan by mass, 1% konjac gum by mass and water, mix them well, and place them in a water bath at 80°C for 30 minutes to obtain a gel.

[0150] S3 injection molding: the gel obtained in step S2 is divided into two parts, one part is cooled to 60°C and kept warm for later use, which is recorded as gel A; the other part is cooled to 50°C and mixed with 5% by mass of lactic acid fermentation material, which is recorded as gel B.

[0151] Injection molding scheme 1: When injecting gel A and gel B, a layer of gel A and a layer of gel B are injected alternately to obtain a functional meal replacement gel containing fructose 1,6-diphosphate.

[0152] Injection molding plan 2: When injecting gel A, place a reserved space in the mold in gel A. After it cools down to room temperature, take out the mold, add gel B in the reserved space, wait for cooling and demolding, and you will get a functional meal replacement gel containing fructose 1,6-diphosphate.

[0153] Wherein, the lactic acid bacteria is selected from the following:

[0154] (1) Lactobacillus leucovorus; (2) Streptococcus thermophilus; (3) Lactobacillus paracasei; (4) Lactobacillus acidophilus; (5) a mixture of Lactobacillus leucovorus and Streptococcus thermophilus in a mass ratio of 1:1; (6) a mixture of Lactobacillus leucovorus and Lactobacillus paracasei in a mass ratio of 1:1; (7) a mixture of Lactobacillus leucovorus and Lactobacillus acidophilus in a mass ratio of 1:1; (8) a mixture of Streptococcus thermophilus and Lactobacillus paracasei in a mass ratio of 1:1; (9) a mixture of Streptococcus thermophilus and Lactobacillus acidophilus in a mass ratio of 1:1; 10) A mixture of Lactobacillus paracasei and Lactobacillus acidophilus in a mass ratio of 1:1; (11) A mixture of Lactobacillus leucovorus, Streptococcus thermophilus and Lactobacillus paracasei in a mass ratio of 1:1:1; (12) A mixture of Lactobacillus leucovorus, Streptococcus thermophilus and Lactobacillus acidophilus in a mass ratio of 1:1:1; (13) A mixture of Lactobacillus leucovorus, Lactobacillus paracasei and Lactobacillus acidophilus in a mass ratio of 1:1:1; (14) A mixture of Streptococcus thermophilus, Lactobacillus paracasei and Lactobacillus acidophilus in a mass ratio of 1:1:1. The functional meal replacement gel product containing fructose 1,6-diphosphate finally prepared in this embodiment has obvious improvement effect on anti-fatigue performance and good gel strength.

[0155] The present invention provides a functional meal replacement gel containing fructose 1,6-diphosphate and its preparation method and application ideas and methods. There are many methods and ways to implement the technical solution. The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, without departing from the principle of the present invention, several improvements and modifications can be made, and these improvements and modifications should also be regarded as the protection scope of the present invention. All components not specified in this embodiment can be implemented by existing technologies.

Claims

1. A functional meal replacement gel containing fructose 1,6-diphosphate, characterized in that: The composition comprises the following weight percentages: Lactic acid fermentation: 5-20%; Gel: 1-5%; The balance is diluent, and the total amount is 100%; in, The lactic acid fermentation product is prepared by mixing a lactic acid fermentation base material with water and then fermenting it under the action of lactic acid bacteria; The lactic acid fermentation base material comprises the following components in parts by weight: 1-10 servings of oats; 1-5 parts skim milk powder; 1-5 servings of whey protein powder; 0.1-3.0 parts of white kidney bean extract; 0.0001-0.0300 servings of multivitamins; 0.1-1.0 parts of complex minerals; 0.0100~0.1000 parts of sweetener; 0.01-0.10 parts of 1,6-diphosphate fructose compounds.

2. The functional meal replacement gel according to claim 1, characterized in that The functional meal replacement gel containing fructose 1,6-diphosphate comprises the following components in percentage by weight: Lactic acid fermentation: 5-10%; Gel: 1-3%; The balance is diluent, and the total amount is 100%; in, The lactic acid fermentation product is prepared by mixing a lactic acid fermentation base material with water and then fermenting it under the action of lactic acid bacteria; The lactic acid fermentation base material comprises the following components in parts by weight: 8-10 servings of oats; 3-5 parts skim milk powder; 3-5 servings of whey protein powder; 0.7-1.2 parts of white kidney bean extract; 0.0020-0.0040 servings of multivitamins; 0.3-0.5 parts of complex minerals; 0.0500-0.0700 parts of sweetener; 0.02-0.05 parts of 1,6-diphosphate fructose compounds.

3. The functional meal replacement gel according to claim 1, characterized in that The functional meal replacement gel containing fructose 1,6-diphosphate comprises the following components in percentage by weight: Lactic acid ferment: 5%; Gel: 2%; The balance is diluent, and the total amount is 100%; in, The lactic acid fermentation product is prepared by mixing a lactic acid fermentation base material with water and then fermenting it under the action of lactic acid bacteria; The lactic acid fermentation base material comprises the following components in parts by weight: 10 servings of oats; 5 parts skimmed milk powder; 5 servings of whey protein powder; 0.9 parts white kidney bean extract; 0.0030 servings of multivitamins; 0.4 parts of complex minerals; 0.0625 parts sweetener; 0.03 parts of fructose 1,6-diphosphate compounds.

4. The functional meal replacement gel according to claim 1, characterized in that The gelling agent is any one of carrageenan, konjac gum, xanthan gum, gelatin and gellan gum or a combination of several of them; the diluent is water or a solution containing natural dyes.

5. The functional meal replacement gel according to claim 1, characterized in that The mass ratio of the lactic acid fermentation base material to water is 1: (1-5); the lactic acid bacteria are any one or a combination of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus paracasei and Lactobacillus acidophilus; when lactic acid bacteria are added to the mixture obtained by mixing the lactic acid fermentation base material with water, the concentration of the added lactic acid bacteria is 10 7 cfu / g~10 9 cfu / g.

6. The functional meal replacement gel according to claim 1, characterized in that: The compound vitamins include vitamin B1 and vitamin B2; the compound minerals include calcium, iron and zinc.

7. The functional meal replacement gel according to claim 1, characterized in that: The sweetener is any one of glucose, fructose, mogroside, sucralose and maltose or a combination of several thereof; the 1,6-diphosphate fructose compound is any one of 1,6-diphosphate fructose and 1,6-diphosphate fructose derivatives or a combination of several thereof.

8. The method for preparing the functional meal replacement gel containing fructose-1,6-diphosphate according to any one of claims 1 to 7, characterized in that: The steps include: S1 fermentation: mixing the lactic acid fermentation base material with water and fermenting it under the action of lactic acid bacteria to obtain a lactic acid fermentation product; S2 gel formation: taking the gelling agent of the weight percentage and the diluent of the weight percentage, mixing them, heating them in a water bath, to obtain a gel; S3 injection molding: cooling the gel obtained in step S2 and mixing it with the lactic acid fermentation product in the said weight percentage, injection molding, and cooling to obtain a functional meal replacement gel containing fructose 1,6-diphosphate.

9. The preparation method according to claim 8, characterized in that: In step S1, the fermentation is carried out at 30-50° C. for 6-10 hours.

10. The preparation method according to claim 8, characterized in that: In step S2, the water bath heating is carried out at 60-100° C. for 10-30 min; In step S3, the gel is cooled to 20-60° C. and then mixed with the lactic acid fermentation product in the weight percentage.

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