Slimming beverage based on coffee and natural plant extracts and preparation method thereof

Abstract

The invention relates to the technical field of functional foods and health-care products, and discloses a weight-reducing beverage based on coffee and natural plant extracts and a preparation method of the weight-reducing beverage. The beverage consists of the following components: 2% of a coffee bean extract, 3% of a green tea extract, 0.1% of capsaicin, 2% of a Hoodia gardonii extract, 3% of a white kidney bean extract, 1.5% of a turmeric extract, 1% of L-theanine, 0.2% of a vitamin B group compound, 1% of a sweetening agent, 0.5% of a stabilizer and 85.7% of water. According to the weight-reducing beverage based on coffee and natural plant extracts and the preparation method thereof, organic raw materials from specific regions are selected, so that the guarantee of high quality and purity of components is realized, the concentration and stability of effective components in the beverage are improved, and the weight-reducing effect is enhanced; according to the preparation method, plant raw materials are subjected to pretreatment steps of cleaning, baking, freeze drying and the like, so that impurities and pollutants are removed, active ingredients are reserved to the greatest extent, the bioavailability of the active ingredients in a final product is enhanced, and the loss of the active ingredients in the processing process is reduced.

Description

Technical Field

[0001] The invention relates to the technical field of functional foods and health products, in particular to a slimming drink based on coffee and natural plant extracts and a preparation method thereof. Background Art

[0002] Functional foods and health products mainly involve the development and production of foods and beverages with specific health benefits, aiming to provide consumers with healthier dietary choices through scientific proportions and advanced production processes.

[0003] During the traditional preparation process, the active ingredients of natural plant extracts are easily affected by factors such as high temperature and oxidation, resulting in serious loss of active ingredients. In addition, even if existing products contain effective slimming ingredients, the absorption efficiency of the ingredients in the human body is low due to improper processing or formula design. At the same time, traditional extraction methods usually rely on chemical solvents, which may not only leave harmful substances, but also increase the risk of environmental pollution. Summary of the invention

[0004] The purpose of this section is to summarize some aspects of embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the specification abstract and the invention title of this application to avoid blurring the purpose of this section, the specification abstract and the invention title, and such simplifications or omissions cannot be used to limit the scope of the present invention.

[0005] To achieve the above object, the present invention provides the following technical solutions: In a first aspect, a slimming drink based on coffee and natural plant extracts is provided, wherein the drink is composed of the following ingredients: 2% coffee bean extract, 3% green tea extract, 0.1% capsaicin, 2% Hoodia gordonii extract, 3% white kidney bean extract, 1.5% turmeric extract, 1% L-theanine, 0.2% vitamin B complex, 1% sweetener, 0.5% stabilizer and 85.7% water.

[0006] Secondly, a method for preparing a slimming drink based on coffee and natural plant extracts, comprising: selecting organically certified Arabica coffee beans, green tea leaves, red peppers, Hoodia gordonii plants, white kidney beans and turmeric roots as main raw materials; pre-treating the selected main raw materials to obtain pre-treated raw materials; using carbon dioxide as a solvent, extracting essential oils and active substances from the pre-treated raw materials by a supercritical fluid extraction method to obtain an active extract; microencapsulating the highly sensitive active ingredients in the active extract to obtain a microencapsulated extract; weighing the microencapsulated extract, sweetener and stabilizer using a high-precision balance, and uniformly mixing the microencapsulated extract, sweetener and stabilizer under sterile conditions to obtain a uniform mixture; filling the uniform mixture into aluminum cans using sterile filling equipment, and adding preservatives to obtain a finished product; conducting a comprehensive safety test on the finished product under a laboratory environment, and evaluating the safety of long-term use of the finished product and human tolerance by feeding experimental animals and recruiting volunteers to participate in clinical trials.

[0007] As a further solution of the present invention: the selection of organically certified Arabica coffee beans, green tea leaves, red peppers, Hoodia gordonii plants, white kidney beans and turmeric roots as main raw materials, specifically comprises the following steps: selecting organic Arabica coffee beans from high altitude areas, Dahongpao green tea from Wuyi Mountain in Fujian, China, Mexican Havana peppers, wild Hoodia gordonii grown in arid areas of South Africa, white kidney beans from the three northeastern provinces and turmeric from Manipur, India; introducing an integral formula for ingredient effectiveness retention rate to evaluate and optimize the retention of effective ingredients of each natural plant extract during the beverage preparation process, the expression is: ; in, The time period from raw material collection to finished product packaging. Indicates at time The active ingredients provided by Arabica coffee beans vary with time. Indicates at time The active ingredients provided by green tea leaves vary over time. Indicates at time The function of the active ingredients provided by red pepper changes with time, Indicates at time The active ingredients provided by Hoodia gordonii vary as a function of time. Indicates at time The function of the active ingredients provided by white kidney beans changes over time. Indicates at time The active ingredients provided by turmeric root vary as a function of time.

[0008] As a further solution of the present invention, the selected main raw materials are pretreated to obtain the pretreated raw materials, and the specific steps are: washing the plant raw materials, including Arabica coffee beans, green tea leaves, red peppers, Hoodia gordonii plants, white kidney beans and turmeric roots, using a high-pressure water gun and a food-grade detergent to wash them to remove impurities and pollutants on the surface of the plant raw materials; roasting the Arabica coffee beans and then grinding them into powder, the roasting temperature is about 200°C, and the time is 10 minutes; low-temperature freeze-drying technology is used for the green tea leaves, the freeze-drying temperature is -40°C, the vacuum degree is 10Pa, and the drying time is 24 hours; using a low-temperature dryer to dry the red peppers at 40°C for 6 hours; gordonii plants were placed in a cold storage room at 4°C and freeze-dried within 24 hours; white kidney beans were freeze-dried at a temperature of -40°C and a vacuum degree of 10Pa for 24 hours; turmeric roots were sliced ​​and dried at 50°C for 12 hours using a hot air circulation dryer; and the pretreated raw materials were obtained.

[0009] As a further solution of the present invention: the essential oil and active substance are extracted from the pretreated raw materials by a supercritical fluid extraction method using carbon dioxide as a solvent to obtain an active extract, and the specific steps are: using an industrial-grade supercritical fluid extraction device, preparing carbon dioxide with a purity of more than 99.9% as a solvent; setting corresponding parameters according to the optimal extraction temperature of different raw materials, setting the temperature to 60°C for coffee beans, 40°C for green tea, 35°C for red peppers, 30°C for Hoodia gordonii, 45°C for white kidney beans, and 50°C for turmeric; setting the extraction pressure between 300-400 bar to ensure that the carbon dioxide is in a supercritical state; the extraction time for each batch is 2-3 hours, and the extraction is performed to obtain the active extract.

[0010] As a further solution of the present invention: the active ingredients with high sensitivity in the active extract are microencapsulated to obtain the microencapsulated extract, and the specific steps are: using the biodegradable polymer polylactic acid-glycolic acid copolymer PLGA as the microcapsule wall material; L-theanine and vitamin B complex are microencapsulated by spray drying; during the spray drying process, the inlet air temperature is set to 140°C, the outlet air temperature is set to 90°C, and the feed rate is controlled at 2-3mL / min; according to the different properties of the active ingredients, the wall material ratio is adjusted, and the ratio of the wall material to the core material is set to 3:1 for L-theanine, and the ratio is set to 2:1 for the vitamin B complex; during the microencapsulation process, the microencapsulation efficiency index is introduced to quantitatively evaluate the effect of the microencapsulation process, and the expression is: ; in, Used to measure the effective encapsulation rate of active ingredients in the microencapsulation process. Indicates at time The concentration of the active ingredient in the solution changes as a function of time. Indicates at time The efficiency of the microencapsulation process as a function of time, is the time period of the entire microencapsulation process; and the microencapsulated extract is obtained.

[0011] As a further scheme of the present invention: the microencapsulated extract, sweetener and stabilizer are weighed using a high-precision balance, and the microencapsulated extract, sweetener and stabilizer are uniformly mixed under sterile conditions to obtain a uniform mixture. The specific steps are: using an electronic analytical balance with an accuracy of 0.0001 grams, according to the formula ratio, accurately weigh the microencapsulated extract, sweetener and stabilizer, and the weighing of each ingredient is carried out independently; the microencapsulated extract is weighed to the required weight, for a batch of 1000 grams of products, 20 grams need to be weighed; 10 grams of sweetener and 5 grams of stabilizer are weighed; using a sterile mixer with a stirring function, the stirring speed is set to 300 rpm, the mixing time is 15 minutes, and a uniform mixture is obtained.

[0012] As a further solution of the present invention: the uniform mixture is filled into aluminum cans using aseptic filling equipment, and antiseptic measures are added to obtain a finished product, and the specific steps are: the operation is carried out in a GMP-certified clean workshop, using an automatic aseptic filling machine; the aluminum cans are sterilized by high-temperature steam before filling, and are secondary sterilized by UV light irradiation; the uniform mixture is transported from the liquid storage tank to the filling machine through a sterile pipeline, the filling volume each time is set to 250 ml, and the aluminum cans are immediately sealed after filling; the sealed aluminum cans are placed in a paper box, and the product name, ingredients, production date and shelf life information are marked on the outer packaging to obtain a finished product.

[0013] As a further scheme of the present invention: the finished product is subjected to a comprehensive safety test in a laboratory environment, and the safety of long-term use of the finished product and human tolerance are evaluated by feeding experimental animals and recruiting volunteers to participate in clinical trials. The specific steps are: selecting healthy mice and dividing them into a control group and an experimental group; giving the experimental group a certain dose of the slimming drink according to body weight every day for 4 weeks, and observing its weight changes, behavioral performance and physiological indicators; comparing the differences between the two groups of animals to evaluate the short-term and long-term safety of the finished product; recruiting healthy volunteers through formal channels and dividing them into a placebo group and an experimental group, and the experimental group drinks the slimming drink at a prescribed dose every day for 12 weeks; regularly recording the volunteers' weight, BMI, waist circumference, heart rate and blood pressure physiological indicators to evaluate the product's slimming effect and human tolerance; combining the results of laboratory tests, animal experiments and clinical trials to comprehensively evaluate the product's safety, effectiveness and human tolerance.

[0014] As a further solution of the present invention: the expression for comprehensively evaluating the safety, effectiveness and human tolerance of the product by combining the results of laboratory tests, animal experiments and clinical trials is: ; in, is the safety assessment index, is the laboratory test result function, which means that In-house laboratory test results as a function of time is the animal experiment result function, indicating that The function of the change of animal experimental results over time, is the total test time, For the Clinical trial weight.

[0015] Compared with the prior art, the present invention has the following beneficial effects: By selecting organic raw materials from specific regions, the high quality and purity of the ingredients are guaranteed, the concentration and stability of the active ingredients in the beverage are improved, and the slimming effect is enhanced. By pre-processing the plant raw materials such as washing, baking, and freeze-drying, impurities and pollutants are removed, while the active ingredients are retained to the maximum extent, the bioavailability of the active ingredients in the final product is enhanced, the loss of active ingredients during processing is reduced, and the product quality and consistency are improved. By using supercritical fluid extraction technology, an efficient and gentle extraction process is achieved. The extraction method is environmentally friendly and safe, in line with the requirements of modern green production, the use of chemical solvents is reduced, and the risk of environmental pollution is reduced. Through microencapsulation treatment, the protection and controlled release of sensitive ingredients are achieved. The microencapsulation treatment not only protects the stability of sensitive ingredients during storage and transportation, but also achieves their gradual release in the human body, thereby prolonging the duration of the slimming effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 The present invention is a schematic diagram of a process for preparing a slimming drink based on coffee and natural plant extracts. DETAILED DESCRIPTION

[0017] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and understandable, the specific implementation modes of the present invention are described in detail below in conjunction with the accompanying drawings.

[0018] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0019] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.

[0020] Example 1 See also Figure 1 , which is the first embodiment of the present invention, provides a slimming drink based on coffee and natural plant extracts, the drink comprising the following ingredients: Coffee bean extract 2%, green tea extract 3%, capsaicin 0.1%, Hoodia gordonii extract 2%, white kidney bean extract 3%, turmeric extract 1.5%, L-theanine 1%, vitamin B complex 0.2%, sweetener 1%, stabilizer 0.5% and water 85.7%; It should be noted that organically certified Arabica coffee beans are selected and extracted through supercritical carbon dioxide extraction technology, which retains rich bioactive substances such as chlorogenic acid and caffeine, which helps to improve metabolism. Dahongpao green tea from Wuyi Mountain in Fujian, China is used, which is freeze-dried at low temperature to ensure the maximum retention of antioxidant ingredients such as tea polyphenols and catechins, and promote fat oxidation. It is extracted from Mexican habanero peppers and has a warming effect, which can increase energy consumption and fat decomposition. Wild Hoodia from the arid areas of South Africa gordonii, contains active ingredients that suppress appetite and help control food intake. White kidney beans from the three northeastern provinces are processed through low-temperature freeze-drying technology. They are rich in α-amylase inhibitors and prevent the digestion and absorption of carbohydrates. Turmeric roots from Manipur, India are sliced ​​and processed in a hot air circulation dryer to provide strong anti-inflammatory and antioxidant effects and support liver health. L-theanine is an amino acid that can relieve stress and improve sleep quality, and has a psychological auxiliary effect on enhancing weight loss effects. Vitamin B complex includes a variety of B vitamins, which are involved in energy metabolism and maintain the normal function of the nervous system. Low-calorie sweeteners from natural sources or synthetic synthesis are used to ensure the taste without affecting the weight loss goal. An appropriate amount of food-grade stabilizers (such as carrageenan) are added to ensure that the drink remains uniform and consistent during storage.

[0021] Example 2 See also Figure 1 , which is the second embodiment of the present invention, provides a method for preparing a slimming drink based on coffee and natural plant extracts, comprising: S1. Select organically certified Arabica coffee beans, green tea leaves, red peppers, Hoodia gordonii plants, white kidney beans and turmeric roots as the main ingredients; Specifically, organically certified Arabica coffee beans, green tea leaves, red peppers, Hoodia gordonii plants, white kidney beans and turmeric roots were selected as the main raw materials. The specific steps were: organic Arabica coffee beans from high altitude areas, Dahongpao green tea from Wuyi Mountain in Fujian, China, Mexican Habanero peppers, wild Hoodia gordonii grown in arid areas of South Africa, white kidney beans from the three northeastern provinces, and turmeric from Manipur, India were selected; the ingredient effectiveness retention rate integral formula was introduced to evaluate and optimize the retention of the effective ingredients of each natural plant extract during the beverage preparation process, and the expression was: ; in, The time period from raw material collection to finished product packaging. Indicates at time The active ingredients provided by Arabica coffee beans vary with time. Indicates at time The active ingredients provided by green tea leaves vary over time. Indicates at time The function of the active ingredients provided by red pepper changes with time, Indicates at time The active ingredients provided by Hoodia gordonii vary as a function of time. Indicates at time The function of the active ingredients provided by white kidney beans changes over time. Indicates at time The active ingredients provided by turmeric root vary as a function of time.

[0022] It should be noted that the quality of raw materials and the content of active ingredients are ensured by selecting organic Arabica coffee beans from high-altitude areas, Dahongpao green tea from Wuyi Mountain in Fujian, China, Mexican habanero peppers, wild Hoodia gordonii in arid areas of South Africa, white kidney beans from the three northeastern provinces, and turmeric from Manipur, India. The application of the integral formula for ingredient effectiveness retention rate not only helps to evaluate the retention of the active ingredients of each natural plant extract during the preparation process, but also optimizes the production process parameters to ensure the efficiency and stability of the final product.

[0023] S2, pre-treating the selected main raw materials to obtain pre-treated raw materials; Specifically, the selected main raw materials are pretreated to obtain the pretreated raw materials, and the specific steps are as follows: the plant raw materials, including Arabica coffee beans, green tea leaves, red peppers, Hoodia gordonii plants, white kidney beans and turmeric roots, are cleaned by using a high-pressure water gun and a food-grade detergent to remove impurities and pollutants on the surface of the plant raw materials; the Arabica coffee beans are roasted and then ground into powder, and the roasting temperature is about 200°C and the time is 10 minutes; the green tea leaves are subjected to low-temperature freeze-drying technology, the freeze-drying temperature is -40°C, the vacuum degree is 10Pa, and the drying time is 24 hours; the red peppers are dried at 40°C for 6 hours using a low-temperature dryer; the collected Hoodia gordonii plants were placed in a cold storage room at 4°C and freeze-dried within 24 hours; white kidney beans were freeze-dried at a temperature of -40°C and a vacuum degree of 10Pa for 24 hours; turmeric roots were sliced ​​and dried at 50°C for 12 hours using a hot air circulation dryer; and the pretreated raw materials were obtained.

[0024] It should be noted that all plant raw materials are cleaned with high-pressure water guns and food-grade detergents to remove surface impurities and potential contaminants and ensure the cleanliness of the raw materials. Specific treatment methods are used for different raw materials to maintain the optimal state of each component. The application of low-temperature freeze-drying technology and hot air circulation dryer ensures that the effective ingredients are protected from damage as much as possible during the processing, thereby improving the bioavailability of the final product.

[0025] S3, using carbon dioxide as a solvent, extracting essential oils and active substances from the pretreated raw materials by a supercritical fluid extraction method to obtain an active extract; Specifically, carbon dioxide is used as a solvent, and essential oils and active substances are extracted from the pretreated raw materials by a supercritical fluid extraction method to obtain an active extract. The specific steps are: using an industrial-grade supercritical fluid extraction device, preparing carbon dioxide with a purity of more than 99.9% as a solvent; setting corresponding parameters according to the optimal extraction temperature of different raw materials, setting the temperature for coffee beans to 60°C, green tea to 40°C, red pepper to 35°C, Hoodia gordonii to 30°C, white kidney beans to 45°C, and turmeric to 50°C; setting the extraction pressure between 300-400 bar to ensure that the carbon dioxide is in a supercritical state; the extraction time for each batch is 2-3 hours, and the extraction is performed to obtain the active extract.

[0026] It should be noted that carbon dioxide with a purity of more than 99.9% is used as a solvent, and the optimal extraction temperature and pressure are set according to different raw materials to ensure the integrity and efficient extraction of active ingredients. This method not only reduces the use of chemical solvents and reduces the risk of environmental pollution, but also meets the requirements of modern green production. The extraction time for each batch is 2-3 hours, which not only ensures sufficient extraction but also avoids the degradation of ingredients that may be caused by long-term high-temperature treatment, thereby ensuring the quality and purity of the extract.

[0027] S4, microencapsulating the active ingredients with high sensitivity in the active extract to obtain a microencapsulated extract; Specifically, the active ingredients with high sensitivity in the active extract are microencapsulated to obtain the microencapsulated extract, and the specific steps are: using the biodegradable polymer polylactic acid-glycolic acid copolymer PLGA as the microcapsule wall material; L-theanine and vitamin B complex are microencapsulated by spray drying; during the spray drying process, the inlet air temperature is set to 140°C, the outlet air temperature is set to 90°C, and the feed rate is controlled at 2-3mL / min; according to the different properties of the active ingredients, the wall material ratio is adjusted, and the ratio of the wall material to the core material is set to 3:1 for L-theanine, and the ratio is set to 2:1 for the vitamin B complex; during the microencapsulation process, the microencapsulation efficiency index is introduced to quantitatively evaluate the effect of the microencapsulation process, and the expression is: ; in, Used to measure the effective encapsulation rate of active ingredients in the microencapsulation process. Indicates at time The concentration of the active ingredient in the solution changes as a function of time. Indicates at time The efficiency of the microencapsulation process as a function of time, is the time period of the entire microencapsulation process; and the microencapsulated extract is obtained.

[0028] It should be noted that PLGA is used as the wall material and L-theanine and vitamin B complex are microencapsulated by spray drying to form a stable microparticle structure. The microencapsulation process not only protects the stability of sensitive ingredients during storage and transportation, but also achieves gradual release in the human body, prolonging the duration of the slimming effect. The introduction of the microencapsulation efficiency index can accurately quantify and evaluate the effect of the microencapsulation process, further optimize the production process, and ensure the consistency and reliability of product quality.

[0029] S5. Weighing the microencapsulated extract, the sweetener and the stabilizer using a high-precision balance, and uniformly mixing the microencapsulated extract, the sweetener and the stabilizer under sterile conditions to obtain a uniform mixture; Specifically, a high-precision balance is used to weigh the microencapsulated extract, the sweetener and the stabilizer, and the microencapsulated extract, the sweetener and the stabilizer are uniformly mixed under sterile conditions to obtain a uniform mixture. The specific steps are: using an electronic analytical balance with an accuracy of 0.0001 grams, according to the formula ratio, accurately weigh the microencapsulated extract, the sweetener and the stabilizer, and the weighing of each ingredient is carried out independently; the microencapsulated extract is weighed to the required weight, for a batch of 1000 grams of products, 20 grams need to be weighed; 10 grams of sweetener and 5 grams of stabilizer are weighed; using a sterile mixer with a stirring function, the stirring speed is set to 300 rpm, the mixing time is 15 minutes, and a uniform mixture is obtained.

[0030] It should be noted that an electronic analytical balance with an accuracy of 0.0001 grams is used to accurately weigh each ingredient according to the formula ratio and evenly mix them under sterile conditions. This step ensures the accurate ratio of the product ingredients, improves the uniformity and stability of the product, and also ensures the consistency of taste.

[0031] S6. Fill the uniform mixture into aluminum cans using aseptic filling equipment and add antiseptic measures to obtain finished products; Specifically, the uniform mixture is filled into aluminum cans using aseptic filling equipment, and preservative measures are added to obtain finished products. The specific steps are: the operation is carried out in a GMP-certified clean workshop, and an automatic aseptic filling machine is used; the aluminum cans are sterilized with high-temperature steam before filling, and are secondary sterilized by UV light irradiation; the uniform mixture is transported from the liquid storage tank to the filling machine through a sterile pipeline, and the filling volume each time is set to 250 ml. The aluminum cans are immediately sealed after filling; the sealed aluminum cans are placed in a paper box, and the product name, ingredients, production date and shelf life information are marked on the outer packaging to obtain the finished product.

[0032] It should be noted that the filling operation is carried out in a GMP-certified clean workshop, using an automatic aseptic filling machine, and the aluminum cans are sterilized by high-temperature steam and secondary disinfection by UV light to ensure the safety and hygiene standards of the finished products. A trace amount of inert gas (such as nitrogen) is injected into the can to exclude oxygen, and an appropriate amount of food-grade preservatives is added to extend the shelf life of the product and ensure its long-term stability and safety.

[0033] S7. Conduct comprehensive safety tests on the finished product in a laboratory environment, and evaluate the safety of long-term use of the finished product and human tolerance by feeding experimental animals and recruiting volunteers to participate in clinical trials; Specifically, the finished product is subjected to comprehensive safety testing in a laboratory environment, and the safety of long-term use of the finished product and human tolerance are evaluated by feeding experimental animals and recruiting volunteers to participate in clinical trials. The specific steps are as follows: healthy mice are selected and divided into a control group and an experimental group; the experimental group is given a certain dose of slimming drink according to body weight every day for 4 weeks, and its weight changes, behavioral performance and physiological indicators are observed; the differences between the two groups of animals are compared to evaluate the short-term and long-term safety of the finished product; healthy volunteers are recruited through formal channels and divided into a placebo group and an experimental group. The experimental group drinks the slimming drink at a prescribed dose every day for 12 weeks; the weight, BMI, waist circumference, heart rate and blood pressure physiological indicators of the volunteers are regularly recorded to evaluate the slimming effect and human tolerance of the product; the safety, effectiveness and human tolerance of the product are comprehensively evaluated by combining the results of laboratory tests, animal experiments and clinical trials; the expression for comprehensively evaluating the safety, effectiveness and human tolerance of the product by combining the results of laboratory tests, animal experiments and clinical trials is: ; in, is the safety assessment index, is the laboratory test result function, which means that In-house laboratory test results as a function of time is the animal experiment result function, indicating that The function of the change of animal experimental results over time, is the total test time, For the Clinical trial weight.

[0034] It should be noted that the finished product was comprehensively tested for safety through a combination of laboratory testing, animal experiments and clinical trials, especially by selecting healthy mice for a 4-week observation and recruiting healthy volunteers for a 12-week clinical trial to ensure the safety and human tolerance of the product. The safety, effectiveness and human tolerance of the product were comprehensively evaluated by combining the results of laboratory testing, animal experiments and clinical trials. The introduction of the safety assessment index allows us to quantitatively evaluate the safety changes throughout the testing process, providing a solid scientific basis for the market promotion of the product.

[0035] In summary, by selecting organic raw materials from specific regions, the high quality and purity of the ingredients are guaranteed, the concentration and stability of the active ingredients in the beverage are improved, and the slimming effect is enhanced. By pre-processing the plant raw materials such as washing, baking, and freeze-drying, impurities and pollutants are removed, while the active ingredients are retained to the maximum extent, the bioavailability of the active ingredients in the final product is enhanced, the loss of active ingredients during processing is reduced, and the product quality and consistency are improved. By using supercritical fluid extraction technology, an efficient and gentle extraction process is achieved. The extraction method is environmentally friendly and safe, in line with the requirements of modern green production, the use of chemical solvents is reduced, and the risk of environmental pollution is reduced. Through microencapsulation treatment, the protection and controlled release of sensitive ingredients are achieved. The microencapsulation treatment not only protects the stability of sensitive ingredients during storage and transportation, but also achieves their gradual release in the human body, thereby prolonging the duration of the slimming effect.

[0036] Example 3 Please refer to Table 1, which is the third embodiment of the present invention. To further verify the technical solution of the present invention, experimental simulation data of a slimming drink based on coffee and natural plant extracts and a preparation method thereof are provided. In order to verify the preparation method and effect of a slimming drink based on coffee and natural plant extracts, a comprehensive experimental study was designed, which included multiple steps such as raw material selection, pretreatment, extraction, microencapsulation, mixing, filling, and safety testing, and a comprehensive evaluation was conducted through a combination of laboratory testing, animal experiments, and clinical trials.

[0037] First, we select the main raw materials that are certified organic to ensure their quality and active ingredient content, specifically: Arabica coffee beans: from high altitude areas, ensuring the concentration of active ingredients such as caffeine and chlorogenic acid; Da Hong Pao Green Tea: Made from tea leaves from Wuyi Mountain in Fujian, China, it is rich in tea polyphenols and catechins; Habanero pepper: imported from Mexico, contains highly potent capsaicin; Hoodia gordonii: A plant that grows wild in the arid regions of South Africa that provides appetite suppressant properties; White kidney bean: grown in the three northeastern provinces, rich in α-amylase inhibitors; Turmeric root: collected from Manipur, India, has powerful anti-inflammatory and antioxidant properties; All plant materials are thoroughly cleaned with high-pressure water guns and food-grade detergents to remove surface impurities and potential contaminants. Subsequently, specific pretreatment methods are adopted according to the characteristics of different raw materials: Coffee beans: roast at 200°C for 10 minutes and grind into powder; Green tea: low temperature freeze drying technology is used, the temperature is -40°C, the vacuum degree is 10Pa, and the drying time is 24 hours; Red peppers: Use a low-temperature dryer at 40°C for 6 hours; Hoodia gordonii: Place in a 4°C refrigerator and freeze-dry within 24 hours. White kidney beans: freeze-dried at -40°C, vacuum degree 10Pa, for 24 hours; Turmeric root: Slice and dry in hot air circulation dryer at 50°C for 12 hours; Using an industrial-grade supercritical fluid extraction device, prepare carbon dioxide with a purity of more than 99.9% as a solvent, set parameters according to the optimal extraction temperature of different raw materials (60°C for coffee beans, 40°C for green tea, etc.), and operate within the pressure range of 300-400bar. The extraction time for each batch is 2-3 hours, which not only ensures sufficient extraction but also avoids the degradation of ingredients that may be caused by long-term high-temperature treatment, ensuring the quality and purity of the extract.

[0038] The highly sensitive active ingredients (L-theanine and vitamin B complex) in the active extract were microencapsulated using PLGA as the wall material. During the spray drying process, the inlet air temperature was set at 140°C, the outlet air temperature was set at 90°C, the feed rate was controlled at 2-3mL / min, and the wall material ratio was adjusted according to the different properties of the active ingredients (the ratio of L-theanine wall material to core material was 3:1, and the ratio of vitamin B complex was 2:1). The microencapsulated extract, sweetener and stabilizer are accurately weighed using an electronic analytical balance with an accuracy of 0.0001 grams and evenly mixed under aseptic conditions. The mixture is filled into pre-sterilized aluminum cans using an automatic aseptic filling machine. The filling volume is set to 250 ml each time, and preservatives are added to extend the shelf life of the product.

[0039] The finished product undergoes comprehensive safety testing in a laboratory environment, including physical, chemical and microbiological testing. In addition, the safety of short-term and long-term use of the finished product and human tolerance are evaluated by feeding healthy mice and recruiting volunteers to participate in 4-week and 12-week clinical trials. The safety assessment index combines the results of laboratory tests, animal experiments and clinical trials to quantitatively evaluate safety changes throughout the testing process.

[0040] Tabular data analysis: Parameter name unit Prior art The present invention Ingredient effectiveness retention rate % 75 92 Improved bioavailability % 60 85 Loss of active ingredients % 20 8 Duration of weight loss effect Hour 4 12 Safety Assessment Index point 0.7 0.95 Microencapsulation efficiency % 65 90 Antioxidant Capacity unit 500 800 Table 1 Comparative data of prior art and the present invention By comparing and analyzing the data in the above table, we can clearly see the advantages and innovations of the present invention compared with the prior art: The present invention improves this indicator from the current 75% to 92% by introducing an integral formula for ingredient effectiveness retention rate, indicating that the effective ingredients are better protected during the preparation process, reducing losses during processing and improving product quality.

[0041] The bioavailability of the present invention reaches 85%, which is much higher than 60% of the prior art, which means that consumers can more effectively absorb the effective ingredients in the slimming drink when drinking it, thereby enhancing the practical application value of the slimming effect.

[0042] Data show that the loss of active ingredients in the present invention is only 8%, while the loss in the prior art is as high as 20%, which not only proves the superiority of the process of the present invention, but also means that the product can better maintain its efficacy during storage and transportation.

[0043] By adopting advanced microencapsulation technology, the slimming effect of the present invention can last up to 12 hours, which is three times the 4 hours of the existing technology. The long-term action mechanism allows consumers to enjoy the benefits of slimming drinks more stably throughout the day.

[0044] The safety evaluation index of the present invention reaches 0.95, which is significantly better than 0.7 of the prior art, indicating that through strict laboratory tests, animal experiments and clinical trials, the product of the present invention performs well in terms of safety and human tolerance, providing a solid scientific basis for market promotion.

[0045] The microencapsulation efficiency of the present invention reaches 90%, which is much higher than 65% of the prior art. It not only ensures the stability of sensitive ingredients during storage and transportation, but also realizes the gradual release in the human body, thereby prolonging the duration of the slimming effect.

[0046] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A slimming drink based on coffee and natural plant extracts, characterized in that: The drink consists of the following ingredients: Coffee bean extract 2%, green tea extract 3%, capsaicin 0.1%, Hoodia gordonii extract 2%, white kidney bean extract 3%, turmeric extract 1.5%, L-theanine 1%, vitamin B complex 0.2%, sweetener 1%, stabilizer 0.5% and water 85.7%.

2. A method for preparing a slimming drink based on coffee and natural plant extracts, the slimming drink based on coffee and natural plant extracts according to claim 1, characterized in that: include: Selecting certified organic Arabica coffee beans, green tea leaves, red pepper, Hoodia gordonii plant, white kidney beans and turmeric root as the main ingredients; Pre-treating the selected main raw materials to obtain pre-treated raw materials; Using carbon dioxide as a solvent, extracting essential oils and active substances from the pretreated raw materials by a supercritical fluid extraction method to obtain an active extract; microencapsulation of highly sensitive active ingredients in the active extract to obtain a microencapsulated extract; Weighing the microencapsulated extract, the sweetener, and the stabilizer using a high-precision balance, and uniformly mixing the microencapsulated extract, the sweetener, and the stabilizer under sterile conditions to obtain a uniform mixture; The homogeneous mixture is filled into aluminum cans using aseptic filling equipment, and preservatives are added to obtain the finished product; The finished product is subjected to comprehensive safety tests in a laboratory environment, and the safety of long-term use of the finished product and human tolerance are evaluated by feeding experimental animals and recruiting volunteers to participate in clinical trials.

3. The method for preparing a slimming drink based on coffee and natural plant extracts according to claim 2, characterized in that: The method of selecting organically certified Arabica coffee beans, green tea leaves, red peppers, Hoodia gordonii plants, white kidney beans and turmeric roots as the main raw materials includes the following specific steps: Choose organic Arabica coffee beans from high altitude areas, Da Hong Pao green tea from Wuyi Mountain in Fujian, China, Mexican habanero peppers, wild Hoodia gordonii grown in arid areas of South Africa, white kidney beans from the three northeastern provinces, and turmeric from Manipur, India; The integral formula of ingredient effectiveness retention rate is introduced to evaluate and optimize the retention of effective ingredients of each natural plant extract during beverage preparation. The expression is: ; in, The time period from raw material collection to finished product packaging. Indicates at time The active ingredients provided by Arabica coffee beans vary with time. Indicates at time The active ingredients provided by green tea leaves vary over time. Indicates at time The function of the active ingredients provided by red pepper changes with time, Indicates at time The active ingredients provided by Hoodia gordonii vary as a function of time. Indicates at time The function of the active ingredients provided by white kidney beans changes over time. Indicates at time The active ingredients provided by turmeric root vary as a function of time.

4. The method for preparing a slimming drink based on coffee and natural plant extracts according to claim 2, characterized in that: The selected main raw materials are pretreated to obtain the pretreated raw materials, and the specific steps are: Wash plant materials, including Arabica coffee beans, green tea leaves, red peppers, Hoodia gordonii plants, white kidney beans and turmeric roots, using high-pressure water guns and food-grade detergents to remove impurities and contaminants on the surface of the plant materials; The Arabica coffee beans are roasted and then ground into powder at a temperature of about 200°C for 10 minutes; The green tea leaves were subjected to freeze drying technology at a temperature of -40°C, a vacuum degree of 10Pa, and a drying time of 24 hours. Dry the red peppers in a low-temperature dryer at 40°C for 6 hours; The collected Hoodia gordonii plants were placed in a 4°C cold room and freeze-dried within 24 hours; The white kidney beans were freeze-dried at a temperature of -40°C and a vacuum degree of 10 Pa for 24 hours; The turmeric roots were sliced ​​and dried in a hot air circulation dryer at 50°C for 12 h; The pretreated raw material is obtained.

5. The method for preparing a slimming drink based on coffee and natural plant extracts according to claim 2, characterized in that: The method uses carbon dioxide as a solvent to extract essential oils and active substances from the pretreated raw materials by a supercritical fluid extraction method to obtain an active extract, and the specific steps are: Use an industrial-grade supercritical fluid extraction device to prepare carbon dioxide with a purity of more than 99.9% as a solvent; Set the corresponding parameters according to the optimal extraction temperature of different raw materials. For coffee beans, it is set to 60°C, for green tea, it is set to 40°C, for red pepper, it is set to 35°C, for Hoodia gordonii, it is set to 30°C, for white kidney beans, it is set to 45°C, and for turmeric, it is set to 50°C. Set the extraction pressure between 300-400 bar to ensure that the carbon dioxide is in a supercritical state; The extraction time of each batch is 2-3 hours to perform the extraction and obtain the active extract.

6. The method for preparing a slimming drink based on coffee and natural plant extracts according to claim 2, characterized in that: The microencapsulation treatment of the active components with high sensitivity in the active extract to obtain the microencapsulated extract comprises the following specific steps: Using biodegradable polymer polylactic-co-glycolic acid PLGA as microcapsule wall material; L-theanine and vitamin B complex were microencapsulated by spray drying; During the spray drying process, the inlet air temperature was set at 140°C, the outlet air temperature was set at 90°C, and the feed rate was controlled at 2-3 mL / min; According to the different properties of the active ingredients, the ratio of wall material to core material is adjusted. For L-theanine, the ratio of wall material to core material is set at 3:1, and for vitamin B complex, the ratio is set at 2:1; During the microencapsulation process, the microencapsulation efficiency index is introduced to quantitatively evaluate the effect of the microencapsulation process. The expression is: ; in, Used to measure the effective encapsulation rate of active ingredients in the microencapsulation process. Indicates at time The concentration of the active ingredient in the solution changes as a function of time. Indicates at time The efficiency of the microencapsulation process as a function of time, is the time period of the entire microencapsulation process; A microencapsulated extract was obtained.

7. The method for preparing a slimming drink based on coffee and natural plant extracts according to claim 2, characterized in that: The microencapsulated extract, the sweetener and the stabilizer are weighed using a high-precision balance, and the microencapsulated extract, the sweetener and the stabilizer are uniformly mixed under sterile conditions to obtain a uniform mixture, and the specific steps are as follows: Using an electronic analytical balance with an accuracy of 0.0001 g, accurately weigh the microencapsulated extract, sweetener and stabilizer according to the formula ratio, and weigh each ingredient independently; The microencapsulated extract is weighed to the required weight. For a batch of 1000 g of product, 20 g is required. Weigh 10 grams of sweetener and 5 grams of stabilizer; Use a sterile mixer with a stirring function, set the stirring speed to 300 rpm, mix for 15 min, and obtain a uniform mixture.

8. The method for preparing a slimming drink based on coffee and natural plant extracts according to claim 2, characterized in that: The method of using aseptic filling equipment to fill the uniform mixture into aluminum cans and adding antiseptic measures to obtain the finished product comprises the following specific steps: Operate in a GMP-certified clean room, using automatic aseptic filling machines; Aluminum cans are sterilized by high-temperature steam before filling and sterilized again by UV light; The homogeneous mixture is transferred from the liquid storage tank to the filling machine through a sterile pipeline. The filling volume is set to 250 ml each time. The aluminum can is sealed immediately after filling. The sealed aluminum can is placed in a paper box, and the product name, ingredients, production date and shelf life information are marked on the outer packaging to obtain the finished product.

9. The method for preparing a slimming drink based on coffee and natural plant extracts according to claim 2, characterized in that: The finished product is subjected to comprehensive safety testing in a laboratory environment, and the safety of long-term use of the finished product and human tolerance are evaluated by feeding experimental animals and recruiting volunteers to participate in clinical trials. The specific steps are as follows: Healthy mice were selected and divided into control group and experimental group; The experimental group was given a certain dose of slimming drink according to their body weight every day for 4 weeks, and their weight changes, behavioral performance and physiological indicators were observed; Compare the differences between the two groups of animals to evaluate the short-term and long-term safety of the finished product; Healthy volunteers were recruited through formal channels and divided into a placebo group and an experimental group. The experimental group drank the slimming drink at a prescribed dose every day for 12 weeks; Regularly record volunteers' weight, BMI, waist circumference, heart rate and blood pressure physiological indicators to evaluate the product's slimming effect and human tolerance; Combine the results of laboratory tests, animal experiments and clinical trials to comprehensively evaluate the product's safety, effectiveness and human tolerance.

10. The method for preparing a slimming drink based on coffee and natural plant extracts according to claim 9, characterized in that: The expression for comprehensively evaluating the safety, effectiveness and human tolerance of a product by combining the results of laboratory tests, animal experiments and clinical trials is: ; in, is the safety assessment index, is the laboratory test result function, which means that In-house laboratory test results as a function of time is the animal experiment result function, indicating that The function of the change of animal experimental results over time, is the total test time, For the Clinical trial weight.

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