A fat-reducing and weight-reducing food composition, tablet candy, and preparation method and application thereof

Abstract

The present invention provides a fat-reducing and weight-reducing food composition, a compressed candy, and a preparation method and application thereof, and belongs to the field of food technology. The fat-reducing and weight-reducing food composition provided by the present invention is composed of the following raw materials in parts by weight: 4-8 parts of epigallocatechin gallate, 8-16 parts of green coffee powder, 2-6 parts of ginseng peptide powder, 22-38 parts of fish oil microcapsule powder, 39.5-44.5 parts of sweetener, 3-7 parts of filler, and 0.5-1.5 parts of lubricant; wherein the sweetener is sorbitol, the filler is microcrystalline cellulose, and the lubricant is magnesium stearate. The above-mentioned food composition can be used to prepare a compressed candy with good fat-reducing and weight-reducing effect, good stability, and low brittleness.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and relates to a fat-reducing and weight-reducing food composition, a tablet candy, and a preparation method and application thereof. Background Art

[0002] Obesity is a state of the human body in which one is significantly overweight and has excessive fat accumulation. Excessive food intake, insufficient consumption, and changes in the body's metabolic state can all lead to fat accumulation, which in turn leads to weight gain and the occurrence of obesity. Obesity not only affects the beauty of the body and brings inconvenience to life, but may also have an adverse effect on human health. Therefore, there is an urgent need for a food composition that has both fat-reducing and weight-reducing effects.

[0003] Chinese invention patent CN107950846A provides a plant energy drink and a preparation method. The plant energy drink includes the following ingredients: 80-140 parts of F55 fructose syrup; 25-75 parts of white sugar; 5-35 parts of glucose powder; 1-5 parts of citric acid monohydrate; 0.1-2 parts of sodium citrate; 0.5-3 parts of South African broom extract; 0.1-0.3 parts of green coffee bean extract powder; 0.05-0.3 parts of green tea powder; 0.01-0.2 parts of ginseng extract powder; 0.05 -0.5 parts; Brazilian guaran extract powder 0.05-0.5 parts; lemon concentrated juice 0.05-1 parts; potassium sorbate 0.1-0.8 parts; niacinamide 0.001-0.1 parts; vitamin b6 0.0001-0.0015 parts; 1% 87 allura red solution 0.15-0.3 parts; 1% 87 lemon yellow solution 0.8-1.5 parts; flavor 1.0-1.5 parts, and the balance is purified water.

[0004] Chinese invention patent CN112118855A provides a weight management composition, comprising at least one weight loss agent and at least one mitochondrial enhancer. The weight loss agent is selected from at least one of psyllium, guar gum, capsaicin, chitosan, caffeine, garcinia, red pine, capsaicin, yohimbine, Hoodia, glucomannan, African mango, guarana, pyruvic acid, carnitine, β-glucan, fucoxanthin, raspberry ketone, white kidney bean, kola nut, chromium, ginseng, psyllium, St. John's wort, dandelion, hydroxycitric acid, conjugated linoleic acid, green tea extract, black tea extract, green coffee bean extract, forskolin, and bitter orange. The mitochondrial enhancer is selected from at least one of beetroot extract, nitrates, idebenone, nicotinamide riboside, elaptide, vitamin C, vitamin D, vitamin E, thiamine, riboflavin, magnesium, calcium, phosphate, membrane phospholipids, creatine, pyruvate, coenzyme Q10, NADH, niacin, L-carnitine, dichloroacetate, curcumin, schisandra, and resveratrol.

[0005] However, the prior art does not provide a product with simple components, good stability and better fat and weight reduction effects. Summary of the invention

[0006] In view of this, in view of the problems existing in the above-mentioned prior art, the purpose of the present invention is to provide a fat-reducing and weight-reducing food composition, a compressed candy, and a preparation method and application thereof.

[0007] To achieve the above-mentioned object of the invention, on the one hand, the present invention provides a fat-reducing and weight-reducing food composition, which is composed of the following raw materials in parts by weight:

[0008] 4-8 parts of epigallocatechin gallate, 8-16 parts of green coffee powder, 2-6 parts of ginseng peptide powder, 22-38 parts of fish oil microcapsule powder, 39.5-44.5 parts of sweetener, 3-7 parts of filler and 0.5-1.5 parts of lubricant;

[0009] Wherein, the sweetener is sorbitol, the filler is microcrystalline cellulose, and the lubricant is magnesium stearate.

[0010] Preferably, the fat-reducing and weight-reducing food composition is composed of the following raw materials in parts by weight: 5-7 parts of epigallocatechin gallate, 10-14 parts of green coffee powder, 3-5 parts of ginseng peptide powder, 26-34 parts of fish oil microcapsule powder, 40.8-43.2 parts of sweetener, 4-6 parts of filler and 0.8-1.2 parts of lubricant.

[0011] More preferably, the fat-reducing and weight-reducing food composition is composed of the following raw materials in parts by weight: 6 parts of epigallocatechin gallate, 12 parts of green coffee powder, 4 parts of ginseng peptide powder, 30 parts of fish oil microcapsule powder, 42 parts of sweetener, 5 parts of filler and 1 part of lubricant.

[0012] Preferably, the epigallocatechin gallate is extracted from green tea; the weight content of chlorogenic acid in the green coffee powder is 40%-50%, more preferably 50%; the weight content of n-3 polyunsaturated fatty acids in the fish oil microcapsule powder is 10%-25%, more preferably 20%.

[0013] More preferably, the purity of epigallocatechin gallate is ≥98%.

[0014] As an embodiment of the present invention, the purity of epigallocatechin gallate is 98%.

[0015] Preferably, the type of the microcrystalline cellulose is at least one of type PH-102 and type B, the particle size D90 of the microcrystalline cellulose is 100-300 μm, and the particle size D90 of the magnesium stearate is 10-30 μm.

[0016] More preferably, the type of microcrystalline cellulose is PH-102.

[0017] More preferably, the particle size D90 of the microcrystalline cellulose is 108.17-260.01 μm.

[0018] As an example of the present invention, the particle size D90 of the microcrystalline cellulose is 108.17 μm.

[0019] As an example of the present invention, the particle size D90 of the microcrystalline cellulose is 260.01 μm. More preferably, the particle size D90 of the magnesium stearate is 12.65-28.574 μm.

[0020] As an example of the present invention, the particle size D90 of the magnesium stearate is 12.65 μm.

[0021] As an example of the present invention, the particle size D90 of the magnesium stearate is 28.574 μm.

[0022] On the other hand, the present invention provides a fat-reducing and weight-reducing compressed candy, which is prepared using the above-mentioned fat-reducing and weight-reducing composition as a raw material.

[0023] In another aspect, the present invention provides a method for preparing the above-mentioned compressed candy, comprising the following steps:

[0024] S1. Mixing the formulated amounts of epigallocatechin gallate, green coffee powder, ginseng peptide powder, fish oil microcapsule powder, sweetener and filler to obtain a mixed powder;

[0025] S2. Mix the mixed powder obtained in step S1 with a formulated amount of lubricant, and compress the mixture into tablets to obtain a tablet candy.

[0026] Preferably, in step S1, the mixing comprises the following steps: primary mixing, sieving, and secondary mixing; in step S2, the tablet pressing machine parameters for tableting are temperature 20-30°C and pressure 15-40kN.

[0027] More preferably, and as a specific embodiment of the present invention, the temperature is 25° C. and the pressure is 30 kN.

[0028] Preferably, the preparation method further comprises step S3:

[0029] S3, coating the compressed candy obtained in step S2 to obtain coated compressed candy.

[0030] In the last aspect, the present invention provides the use of the above-mentioned fat-reducing and weight-reducing composition, the above-mentioned compressed candy or the above-mentioned preparation method in the production of weight-reducing and fat-reducing products.

[0031] Compared with the prior art, the present invention has the following beneficial effects:

[0032] The present invention provides a novel tablet candy with weight-reducing and fat-reducing effects. The weight-reducing and fat-reducing effects of the product are synergistically improved by rationally matching epigallocatechin gallate, green coffee powder, ginseng peptide powder and fish oil microcapsule powder; and the tablet excipients and tableting methods are matched to effectively reduce the brittleness of the tablets and improve the storage stability of the tablets. DETAILED DESCRIPTION

[0033] Terms and Claims of the Present Invention:

[0034] 1. The articles “a”, “an” and “the” include plural referents unless expressly limited to one or more referents otherwise.

[0035] 2. Numerical range: Unless otherwise expressly stated, all ranges or ratios disclosed herein will be understood to include any and all sub-ranges or sub-ratios contained therein. For example, a range or ratio of 1 to 30 stated should be considered to be included between a minimum value of 1 and a maximum value of 30, and any sub-range or sub-ratio, integer, decimal, or sub-range or sub-ratio consisting of integers or decimals including the end points.

[0036] The following non-limiting examples can enable those skilled in the art to more fully understand the present invention, but do not limit the present invention in any way. The following content is merely an exemplary description of the scope of the present invention, and those skilled in the art can make various changes and modifications to the present invention based on the disclosed content, which should also fall within the scope of the present invention.

[0037] The present invention is further described below by way of specific examples. The various chemical reagents used in the examples of the present invention are obtained through conventional commercial channels unless otherwise specified. Unless otherwise specified, the contents described below are all weight contents. Unless otherwise specified, it is understood that the process is carried out at room temperature.

[0038] In the following examples, some of the reagents are from the following Table 1:

[0039] Table 1

[0040]

[0041] In the following examples, the instruments and equipment used are shown in Table 2:

[0042] Table 2

[0043]

[0044] Examples 1 to 5 and Comparative Examples 1 and 2 provide a food composition, the raw material composition and weight parts of which are shown in Table 3 (unit: weight parts).

[0045] Table 3

[0046]

[0047] Among them, the type of microcrystalline cellulose in the food compositions of Examples 1 to 5 and Comparative Examples 1 to 2 is PH-102, and the particle size D90 is 260.01 μm. The particle size D90 of magnesium stearate is 12.65 μm.

[0048] Example 6

[0049] A food composition.

[0050] Compared with Example 1, the only difference is that the type of microcrystalline cellulose is replaced by type B and its particle size D90 is 108.17 μm, and the rest are the same.

[0051] Example 7

[0052] A food composition.

[0053] Compared with Example 1, the only difference is that magnesium stearate with a particle size D90 of 28.574 μm is used instead, and the rest is the same.

[0054] Comparative Example 3

[0055] A food composition.

[0056] Compared with Example 1, the difference is that the sweetener is replaced by xylitol in equal parts by weight, and the rest is the same.

[0057] Comparative Example 4

[0058] A food composition.

[0059] Compared with Example 1, the difference is that the filler is replaced by potato starch in equal parts by weight, and the rest are the same.

[0060] Comparative Example 5

[0061] A food composition.

[0062] Compared with Example 1, the difference is that the lubricant is replaced by an equal weight portion of silicon dioxide, and the rest is the same.

[0063] Comparative Example 6

[0064] Compared with Example 1, the difference is that the fish oil microcapsule powder is replaced by an equal weight portion of olive oil microcapsule powder, and the rest are the same.

[0065] Preparation Example 1

[0066] The food compositions provided in Examples 1 to 7 and Comparative Examples 1 to 5 were used to prepare tablet candies. The specific process is as follows:

[0067] S1. Mix the formulated amounts of epigallocatechin gallate, green coffee powder, ginseng peptide powder, fish oil microcapsule powder, sweetener and filler, pass through a 20-mesh sieve and mix evenly to obtain a mixed powder.

[0068] S2, the mixed powder obtained in step S1 is mixed evenly with the formulated lubricant, and tabletted using a tablet press, the tablet pressing temperature of the tablet press is 25° C., and the tablet pressing pressure is 30 kN. After the tablet pressing is completed, a tablet candy with a diameter of 10 mm and a weight of 0.5 g / tablet is obtained.

[0069] The compressed candies made from the food compositions described in Examples 1 to 7 are respectively denoted as compressed candies E1 to E7; the compressed candies made from the food compositions described in Comparative Examples 1 to 5 are respectively denoted as compressed candies D1 to D5.

[0070] Preparation Example 2

[0071] The food composition described in Example 1 was used to prepare a compressed candy. The specific preparation process was the same as that in Example 1 except that the temperature of the tablet press was 20° C. and the tablet pressing pressure was 15 kN. The rest was the same. The obtained compressed candy was designated as compressed candy E8.

[0072] Preparation Example 3

[0073] The food composition described in Example 1 was used to prepare a compressed candy. The specific preparation process was different from that in Example 1 except that the temperature of the tablet press was 30° C. and the tablet pressing pressure was 40 kN. The rest was the same. The obtained compressed candy was recorded as compressed candy E9.

[0074] Preparation Example 4

[0075] The food composition described in Comparative Example 6 was used to prepare a compressed candy. The specific preparation process was the same as that in Preparation Example 1, except that the fish oil microcapsule powder was replaced with olive oil microcapsule powder. The obtained compressed candy was recorded as D6.

[0076] Preparation Example 5

[0077] The food composition described in Example 1 was used to prepare a compressed candy. The specific preparation process was the same as that in Example 1 except that the temperature of the tablet press was 35° C. and the tablet pressing pressure was 50 kN. The rest was the same. The obtained compressed candy was recorded as compressed candy D7.

[0078] Effect evaluation

[0079] 1. Inspection of the brittleness of compressed candies

[0080] The brittleness of compressed candies E1-E9 and D1-D7 were inspected according to the compressed candy brittleness inspection method provided in the "Chinese Pharmacopoeia" (2020 edition, Part IV, 0923).

[0081] Take 13 pieces of compressed candy from each group (total weight of about 6.5g), blow away the powder from the compressed candy with a hair dryer, weigh accurately with an electronic balance, record as the weight before testing, place in the cylinder of the compressed candy brittleness tester, rotate 100 times. Take out, remove the powder in the same way, weigh accurately, record as the weight after testing, and calculate the loss rate.

[0082] Loss rate = (weight before testing - weight after testing) ÷ weight before testing × 100%. The greater the loss rate, the easier it is for the compressed candy to break into powder.

[0083] The loss rate results of compressed candies E1 to E9 and compressed candies D1 to D7 are summarized in Table 4.

[0084] Table 4

[0085]

[0086] 2. Storage stability evaluation of compressed candy

[0087] Weigh the compressed candies E1-E9 and D1-D7 using an electronic balance, and record the results as the weight before storage. Then, store the compressed candies at 20°C and 40% relative humidity and 40°C and 80% relative humidity, and observe their properties after 10 and 30 days of storage, respectively. Use an electronic balance to weigh the compressed candies after 30 days of storage at 40°C and 80% relative humidity, and record them as the weight after storage. Calculate the moisture absorption rate:

[0088] Moisture absorption rate = (weight after storage - weight before storage) ÷ weight before storage × 100%. The higher the moisture absorption rate, the worse the ability of the compressed candy to withstand storage in a hot and humid environment.

[0089] The results of the storage stability observation experiments of compressed candies E1 to E9 and compressed candies D1 to D7 are summarized in Tables 5 and 6.

[0090] Table 5

[0091]

[0092] Table 6

[0093]

[0094] The moisture absorption test results of compressed candies E1 to E9 and compressed candies D1 to D7 are summarized in Table 7.

[0095] Table 7

[0096]

[0097] It can be seen that compared with the compressed candies D1 to D7, the compressed candies E1 to E9 provided by the present invention have lower brittleness, better storage stability and lower moisture absorption rate.

[0098] 3. Evaluation of the fat and weight reduction effects of compressed candies

[0099] The mouse maintenance feed and mouse high-fat feed used in the following fat-reducing and weight-reducing effect evaluation experiment were purchased from Parker Biotechnology, and the fat content of the high-fat feed was 60%.

[0100] Experimental animals: 5-week-old C57BL / 6J male mice (purchased from Vital River) were housed in a pathogen-free standard facility for 1 week to acclimate to the environment.

[0101] The initial weight of mice was 20g±2.2g. Mice in the blank control group were fed with mouse maintenance feed daily. Mice in the mouse obesity model were fed with mouse high-fat feed daily. After 12 weeks, the weights of mice in the blank control group were weighed and the average weight was taken. The mice in the obesity modeling group were weighed. If the weight of the mice was greater than or equal to 120% of the average weight of the mice in the blank control group, the modeling was judged to be successful. The mice with successful modeling were randomly divided into groups, with 6 mice in each group. After grouping, mice in different groups were treated with different feeding methods, as follows.

[0102] Blank control group: continue to feed mice with maintenance feed.

[0103] Model control group: continued to be fed with high-fat diet.

[0104] Tablet candy E1 group-Tablet candy E5 group, Tablet candy D1 group, Tablet candy D6 group: Tablet candy E1, Tablet candy E2, Tablet candy E3, Tablet candy E4, Tablet candy E5, Tablet candy D1, Tablet candy D6 were gavaged with a turbid liquid mixed with an appropriate amount of water after crushing, respectively, on the basis of high-fat diet. The gavage dose was 0.65 g per kg of mouse body weight per day based on the solid content of the tablet candy.

[0105] The intervention lasted for 8 weeks, and the body weight, body fat percentage, triglyceride (TG) and total cholesterol (TC) levels in the blood of each group of mice were measured after 8 weeks. The experimental results are shown in Table 8 (mean ± standard deviation).

[0106] Table 8

[0107]

[0108] It can be seen that the compressed candy provided by the present invention can effectively reduce the body weight and body fat percentage of obese model mice, and reduce the triglyceride and cholesterol content in the blood of mice to a certain extent. Furthermore, the compressed candy E1 has a significantly better fat and weight reduction effect than other compressed candy groups.

[0109] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, rather than to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions of the technical solution of the present invention by ordinary technicians in this field do not deviate from the essence and scope of the technical solution of the present invention.

Claims

1. A compressed candy for reducing fat and weight, characterized in that: Prepared from a fat-reducing and weight-reducing food composition as a raw material; The fat-reducing and weight-reducing food composition is composed of the following raw materials in parts by weight: 5-7 parts of epigallocatechin gallate, 10-14 parts of green coffee powder, 3-5 parts of ginseng peptide powder, 26-34 parts of fish oil microcapsule powder, 40.8-43.2 parts of sweetener, 4-6 parts of filler and 0.8-1.2 parts of lubricant; Wherein, the sweetener is sorbitol, the filler is microcrystalline cellulose, the model of the microcrystalline cellulose is PH-102, the particle size D90 of the microcrystalline cellulose is 260.01 μm, the lubricant is magnesium stearate, and the particle size D90 of the magnesium stearate is 12.65 μm; The method for preparing the compressed candy comprises the following steps: S1, mixing the amounts of epigallocatechin gallate, green coffee powder, ginseng peptide powder, fish oil microcapsule powder, sweetener and filler to obtain a mixed powder; S2, mixing the mixed powder obtained in step S1 with the lubricant, and tableting to obtain a tablet candy; In step S1, the mixing includes the following steps: primary mixing, sieving, and secondary mixing; in step S2, the tablet pressing machine parameters for tableting are temperature 25° C. and pressure 30 kN.

2. The compressed candy according to claim 1, characterized in that: The fat-reducing and weight-reducing food composition is composed of the following raw materials in parts by weight: 6 parts of epigallocatechin gallate, 12 parts of green coffee powder, 4 parts of ginseng peptide powder, 30 parts of fish oil microcapsule powder, 42 parts of sweetener, 5 parts of filler and 1 part of lubricant.

3. The compressed candy according to claim 1, characterized in that: The epigallocatechin gallate is extracted from green tea, the purity of the epigallocatechin gallate is ≥98%, the weight content of chlorogenic acid in the green coffee powder is 40%-50%, and the weight content of n-3 polyunsaturated fatty acids in the fish oil microcapsule powder is 10%-25%.

4. Use of the compressed candy according to any one of claims 1 to 3 in the production of weight-reducing and fat-reducing products.

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