Meal replacement food and preparation method thereof

Abstract

The invention relates to the technical field of food, in particular to meal replacement food and a preparation method thereof.The method comprises the steps that 1, ginkgo nut extract, malus spectabilis leaf extract and cyclocarya paliurus extract are taken according to the proportion and mixed to be uniform, and mixed liquid is obtained; (2) adding a protein source and a sugar source into the mixed solution, and uniformly mixing to obtain a mixture; and (3) adding vitamins, grease, a base material and a food additive into the mixture, uniformly mixing, carrying out compression molding, and baking to obtain the meal replacement food. The preparation method has the beneficial effects that in the preparation process of the meal replacement food, effective nutritional ingredients of the gingko, the malus spectabilis leaves and the cyclocarya paliurus are efficiently utilized, so that the meal replacement food has sufficient and effective nutritional ingredients for people; by adjusting the preparation process and combining and matching the raw materials, the toxicity of the gingko is greatly inhibited and weakened, and the safety of the food is ensured; the meal replacement has a more obvious satiety effect, and the validity period of the meal replacement is prolonged.

Description

Technical Field

[0001] The present invention relates to the technical field of food, and in particular to a meal replacement food and a preparation method thereof. Background Art

[0002] Ginkgo is a perennial plant of the Ginkgoaceae family and the Ginkgo genus. It is widely distributed. It is tall, upright and beautiful, with fan-shaped leaves that turn yellow in autumn. It is highly ornamental and is mainly planted as a garden tree and a street tree. Ginkgo is also a nutritious and high-end tonic. Both ginkgo leaves and ginkgo nuts have high edible and medicinal value.

[0003] Ginkgo biloba is a common Chinese herbal medicine with multiple pharmacological effects, such as anti-oxidation, anti-inflammatory, and anti-thrombotic. Ginkgo biloba extract has a significant effect on the treatment of coronary heart disease, angina pectoris, and hyperlipidemia. It can significantly improve the dizziness, chest tightness, palpitations, shortness of breath, fatigue, and other symptoms of patients with coronary heart disease. It can improve cardiac blood flow, protect ischemic myocardium, reduce cholesterol and triglycerides, increase high-density lipoprotein, and improve certain indicators of blood rheology. It is of great significance for the prevention of cardiovascular and cerebrovascular diseases. Studies have shown that ginkgo biloba extract has certain antibacterial and anti-bacterial adhesion effects in the oral cavity, and it has the effect of enhancing immunity and promoting tumor cell apoptosis.

[0004] Ginkgo biloba extract contains a variety of active ingredients, such as flavonoids, phenolic acids, terpenes, etc., which have a wide range of medicinal value and health functions. The extract can be used in the fields of pharmaceuticals, health products, cosmetics, etc., and has a wide range of medicinal value and health functions.

[0005] Ginkgo biloba is a common food and medicine material with multiple pharmacological effects, such as anti-oxidation, anti-inflammatory, and anti-tumor. Ginkgo biloba extract contains a variety of effective ingredients, such as ginkgolic acid, ginkgol, ginkgolide, etc., which have a wide range of medicinal value and health functions. The antiplatelet activating factor contained in it can prevent blood coagulation, improve blood circulation, and prevent the formation of thrombus. Flavonoids can dilate blood vessels, eliminate free radicals, prevent arteriosclerosis, prevent myocardial infarction, etc., and improve human immunity. The flavonoids and bitter lactones in the seeds have special preventive and therapeutic effects on diseases such as cerebral thrombosis, senile dementia, hypertension, hyperlipidemia, coronary heart disease, arteriosclerosis, and brain dysfunction. The extract can be used in food, health products, pharmaceuticals, cosmetics and other fields, and has a wide range of health functions and medicinal value.

[0006] However, eating too much ginkgo nuts can easily lead to poisoning. The fleshy outer seed coat of the seeds contains ginkgolic acid, ginkgol and ginkgol, which are poisonous. Ginkgo nuts are rich in nutrients, containing 2.16% crude fat, 62.4% starch, 5.2% sucrose, 1.1% reducing sugar, 0.26% nucleoprotein, 3% minerals, and 1.2% crude fiber. It also contains 66.8-129.2 mg / 100 g of vitamin C, 6.17-8.05 mg / 100 g of vitamin E, riboflavin, carotene, carotenoids, anthocyanins, 17 kinds of amino acids, ginkgol (10-nonacoustic alcohol), ginkgolone, octacosanol, B-sitosterol, stigmasterol, alkaloids, etc. Trace elements include Fe, Cu, Mn, Zn, and major elements Ca, Mg, etc. It has a high edible value.

[0007] At present, there are many ways and methods to make food with ginkgo nuts as raw materials, and the types of products produced are relatively diverse. However, most of the solutions use methods such as long-term high-temperature boiling, which leads to a large amount of nutrient loss in the actual use of ginkgo nuts. At the same time, the existing nutrient utilization rate and utilization effect of ginkgo nuts are very limited and need to be improved urgently. Summary of the invention

[0008] In order to solve the problem that ginkgo biloba and ginkgo nuts are prone to poisoning when eaten too much, the risk of poisoning can be reduced by processing them into food. However, the current processing methods are relatively limited, and there are generally problems such as low utilization rate of nutrients and poor utilization effect. The present invention provides a meal replacement food and a preparation method of the meal replacement food.

[0009] The present invention aims to: 1. Maintain the nutritional content of meal replacement products and improve the utilization rate and effect of the nutrients of various raw materials such as ginkgo and ginkgo nuts; 2. Reduce the toxicity of ginkgo nuts when used to ensure food safety; 3. Extend the validity period of meal replacement.

[0010] To achieve the above objectives, the present invention adopts the following technical solutions.

[0011] A method for preparing a meal replacement food, The method comprises: (1) Ginkgo biloba extract, Begonia leaf extract and Cyclocarya paliurus extract are mixed in proportion to obtain a mixed solution; (2) adding a protein source and a sugar source to the mixed solution and mixing them uniformly to obtain a mixture; (3) Add vitamins, oils, base materials and food additives to the mixture, mix well, press into shape and bake to obtain meal replacement food.

[0012] As a preference, The mass ratio of the ginkgo fruit extract, the crabapple leaf extract and the Cyclocarya paliurus extract in the mixed solution of step (1) is 2: (0.8-1.2): (1.3-1.7).

[0013] As a preference, The ginkgo biloba extract in step (1) is prepared by the following method: (A1) removing the ginkgo nuts, washing them, and slicing them to obtain ginkgo nut slices; (A2) Add saturated sodium chloride to the ginkgo fruit slices and immerse the ginkgo fruit slices for wet pickling; (A3) After wet pickling, the ginkgo fruit slices are taken out for dry pickling; (A4) After the dry-salting is completed, the ginkgo fruit slices are extracted to collect the extract, and the remaining solid matter is fermented with a bacterial agent to obtain a fermentation liquid; (A5) The extract obtained in step (A4) and the fermentation liquid are mixed and sterilized to obtain a ginkgo fruit extract.

[0014] As a preference, The surface of the ginkgo fruit in step (A1) is free of damage, mildew and decay.

[0015] The slice thickness in step (A1) is 1 to 3 mm.

[0016] As a preference, The immersion in step (A2) is performed by adding 10 mL of saturated sodium chloride solution per gram of ginkgo fruit; The wet pickling process in step (A2) is carried out at 16 to 25° C. in the dark for 5 to 8 hours; The dry-curing in step (A3) is carried out in the absence of additives and auxiliary agents at 16 to 25° C. and away from light for 18 to 36 hours.

[0017] As a preference, The extraction process in step (A4) is performed with edible alcohol, and the extraction is performed 2 to 4 times in total, and each extraction lasts for 30 to 60 minutes; The bacterial agent in step (A4) has a concentration of 1×10 8 ~2×10 8 CFU / g of Bifidobacterium inoculum, the fermentation process is: Add 13-17 wt% of yeast powder and 10-15 wt% of corn syrup to the remaining solids, mix well, control the pH value to 6.5-7.0 at 25-40°C, and ferment for 12-36 h in the dark.

[0018] As a preference, In step (A5), the fermentation liquid and the extract are mixed in a mass ratio of 1:(1.3-1.7).

[0019] As a preference, The Begonia leaf extract and Cyclocarya paliurus extract in step (1) are prepared by the following method: (B1) Wash and crush the crabapple leaves or Cyclocarya paliurus leaves; (B2) adding an organic solvent in proportion, extracting and collecting the extract, and adding a bacterial agent to the remaining solid matter for fermentation treatment; (B3) collecting the fermentation liquid produced after the fermentation, mixing the fermentation liquid and the extract, and then sterilizing the mixture to obtain the crabapple leaf extract.

[0020] As a preference, The crabapple leaves in step (B1) are new leaves and / or old leaves and / or fallen leaves.

[0021] The surface of the crabapple leaves in step (B1) is free of damage, mildew and decay.

[0022] In step (B1), the crabapple leaves are crushed and passed through a 60-100 mesh sieve.

[0023] As a preference, The Cyclocarya paliurus leaves in step (B1) are new leaves and / or old leaves and / or fallen leaves.

[0024] The surface of the Cyclocarya paliurus leaves in step (B1) is free of damage, mildew and decay.

[0025] In step (B1), the Cyclocarya paliurus leaves are crushed and passed through a 60-100 mesh sieve.

[0026] As a preference, The organic solvent in step (B2) is a 50-80 wt% ethanol solution; The ethanol solution is added at a ratio of 40 to 60 mL per gram of Begonia leaf or Cyclocarya paliurus leaf; The bacterial agent in step (B2) has a concentration of 1×10 8 ~2×10 8 The fermentation treatment was carried out at 30-35 ℃ in the dark for 36-48 h.

[0027] As a preference, When the begonia leaf extract is prepared using the begonia leaf as a raw material, the fermentation liquid and the extract in step (B3) are mixed at a mass ratio of 1: (1.0-1.6); When the Cyclocarya paliurus extract is prepared using Cyclocarya paliurus leaves as raw materials, the fermentation liquid and the extract in step (B3) are mixed in a mass ratio of 1:(0.4-0.7).

[0028] As a preference, The protein sources in step (2) are soy protein and milk powder, each accounting for 15-20 wt% in the meal replacement food; The sugar source in step (2) is inulin, which accounts for 3 to 5 wt% in the meal replacement food.

[0029] As a preference, The vitamins in step (3) are complex vitamins, which account for 1 to 2 wt% of the meal replacement food; The oil in step (3) is hemp seed oil and grape seed oil, and the proportion of each of them in the meal replacement food is 1.5-2.5wt%; The food additives in step (3) are resistant dextrin and curcumin, and in the meal replacement food, the resistant dextrin accounts for 1.0-1.5 wt%, and the curcumin accounts for 3-5 wt%; The base material in step (3) is a pumpkin flour mixture with a mass 8 to 12 times that of the mixed solution in step (1); The pumpkin flour mixture is prepared by mixing and kneading pumpkin and flour in a mass ratio of 1:(1.3-1.7).

[0030] A meal replacement food.

[0031] In the technical solution of the present invention, plant extraction is an important process, especially the extraction of ginkgo fruit. The effective ingredients with anti-α-glucosidase activity are mainly composed of polyphenols, flavonoids and flavonoid glycosides, alkaloids, triterpenes and their glycosides, peptides, esters, acids, etc. Since the composition and structure of natural products are quite complex, the purpose of the system separation method is to classify and extract organic components according to the principle of similar compatibility by using the polarity of the solvent to obtain different components with similar components, and then conduct efficacy tests separately to determine whether the part is effective and find out the key components. However, the effect of only extraction is poor, because the extraction effects of different extracts are different, and the extraction effects of different extraction conditions are also different. For example, extraction at room temperature can effectively extract small molecular components that are easily soluble in the extractant, as well as a small amount of macromolecular components that are easily soluble in the extractant. For example, the extractant of the present invention uses edible alcohol and ethanol, wherein ethanol is a hydrophilic organic solvent, and most of the other polar components can be dissolved except for protein, mucus, pectin, starch and some polysaccharides; edible alcohol is different from high-purity ethanol. In the food field, it is often used as an organic solvent with medium and medium-high polarity to extract flavonoid glycosides with medium polarity and certain glycosides with medium-high polarity (such as saponins, anthrone glycosides, etc.), and the extraction effect is better than that of high-purity anhydrous ethanol. However, it will lead to a large amount of macromolecular effective components being lost, and the extracted components are not all components that are conducive to absorption, such as some small molecule proteins have low actual absorption efficiency and poor effectiveness to the human body. Therefore, the present invention performs pickling treatment before soaking, and more water inside the fruit can be effectively removed during the pickling process, while changing the permeability of the cell membrane, reducing the difficulty of extracting the target element, and the wet pickling liquid used is also a saturated sodium chloride solution, which is not easy to cause the loss of nutrients, and in this process, some small-molecule protein substances with low absorption rate are actually more likely to be fixed on the remaining solid matter, and almost all small-molecule nutrients are more easily leached and obtained in the subsequent organic solvent extraction process.

[0032] Therefore, in the technical solution of the present invention, the main purpose of the extracted ginkgo fruit extract is to collect ginkgo flavonoids and terpene lactones, and ginkgo flavonoids are one of the important physiologically active substances in ginkgo fruit. It can not only be used as a drug to prevent cardiovascular and cerebrovascular diseases, but also flavonoids and terpene lactones (ginkgolides, ginkgolide A, ginkgolide B, etc.), and the total flavonoids in ginkgo leaves show antioxidant, anti-cancer and antibacterial effects. Ginkgo biloba is a natural human thrombin inhibitor that can prevent and treat thrombosis and cardiovascular diseases. Ginkgolide mainly has the effect of regulating neurotransmitters. In addition, ginkgolide B, as the most effective platelet-activating factor receptor antagonist, has the activity of preventing thrombosis and anti-inflammatory. However, the invention team found that when only ginkgo fruit is used for extraction, there is always hydrocyanic acid in the extract. The wet-salting process can effectively remove this part of the easily soluble hydrocyanic acid, but there are still some hydrocyanic acid and flavonoid aglycones that are not easily soluble and still remain in the ginkgo fruit. Therefore, the present invention provides a preparation method of ginkgo fruit extract, which provides a new biological synthesis step for flavonoid compounds.

[0033] On the one hand, under the catalytic action of enzymes in bifidobacteria, naringenin of dihydroflavonoid compounds is first synthesized, and then flavonoids, isoflavones and flavonols are further synthesized through branching pathways. On the other hand, in the technical solution of the present invention, in order to remove toxic substances in ginkgo fruit, especially hydrocyanic acid is removed, bifidobacteria will gradually acidify the ginkgo fruit matrix in an anaerobic environment, and have a special enzyme system that converts cyanide into carbon dioxide, formic acid and formamide, and hydrocyanic acid can be used as a carbon source and nitrogen source to degrade or be used to synthesize essential nutrients such as alanine, valine, aspartic acid and threonine, and harmful substances are converted into harmless or even nutritious substances. However, if fermentation is directly carried out, it will also cause the loss of other large amounts of small molecule nutrients. Therefore, for the present invention, the most important thing is to coordinate how to effectively extract and ferment, so that both can take their advantages, to obtain and convert the nutritional value components in ginkgo fruit to the greatest extent, so that it is converted into the most beneficial nutrients for the human body.

[0034] During the fermentation process of Begonia leaf and Cyclocarya paliurus, Begonia leaf extract and Cyclocarya paliurus extract are produced. Cyclocarya paliurus is rich in natural medicinal ingredients, including polysaccharides, flavonoids, phenols, terpenes, saponins, organic acids, trace elements, etc. Many studies have confirmed that Cyclocarya paliurus has obvious effects of lowering blood sugar, blood pressure, blood lipids, anti-oxidation, anti-tumor and enhancing the body's immune function, especially in the prevention and treatment of diabetes. Studies have shown that chemical components such as polysaccharides, flavonoids, trace elements in Cyclocarya paliurus have good blood sugar lowering effects. Under the promotion of Lactobacillus plantarum, bile salt hydrolase can change bile salts from a bound state to a debound state, precipitate together with cholesterol, and lower cholesterol levels. At the same time, the metabolites of Lactobacillus plantarum metabolism, such as lactic acid, bacteriocins and diethylenetriamine, will form a physiological barrier in the intestinal mucosa, thereby resisting the invasion of pathogens, adjusting the relationship between intestinal flora, maintaining and ensuring the optimal advantageous combination of flora and the stability of this combination, preventing the colonization and invasion of pathogenic bacteria, maintaining the normal microecological balance in the body's intestines, antagonizing the growth of pathogenic bacteria and harmful microorganisms and the adhesion of their toxins, and enhancing the immunity of the body's cells. At the same time, the metabolites of Lactobacillus plantarum can also reduce the formation of carcinogen precursors such as nitrosamines, antagonize free radicals, hydroxyl radicals and lipid peroxidation, so that meal replacement foods have anti-cancer, anti-cancer and anti-aging functions.

[0035] Another core of the technical solution of the present invention is to decompose the macromolecular nutrients in ginkgo fruit, crabapple leaves and Cyclocarya paliurus that are difficult for the human body to absorb through microbial fermentation, so that they are degraded into small molecular nutrients, vitamins and minerals that are easy to absorb.

[0036] In the technical solution of the present invention, bifidobacteria are strictly anaerobic, extremely sensitive to oxygen, have poor resistance to low pH, have strict nutritional requirements, and are difficult to maintain their activity. In addition, the number of live bacteria in bifidobacterium products must be greater than 10 when used by consumers. 6 CFU / mL can play a health function. In the technical solution of the present invention, corn pulp is used to replace the carbon and nitrogen sources in the culture medium, which reduces the production cost. At the same time, yeast powder can inhibit the excessive breeding of bifidobacteria after fermentation reaches a certain degree. In the early stage, bifidobacteria are fermented and produced, and the number of viable bacteria reaches 8.14×10 7CFU / mL, ginkgo fruit contains cyanide, ginkgolic acid, ginkgolic acid and other ingredients, which can harm the human nervous system and cause symptoms of first excitement and then inhibition. Ginkgo acid and ginkgolic acid are hydrolyzed under the catalysis of bifidobacterium metabolic enzymes. As the product of synthetic vitamins, cyanide compounds will also be degraded by enzymes because they participate in the growth of bacteria. In the later process, the introduction of yeast powder causes yeast and bifidobacteria to have a certain mutual inhibition, and then controls the fermentation process of bifidobacteria to avoid excessive fiber metabolites that affect the product effect. Fermentation treatment basically does not change the total content of isoflavones in ginkgo fruit, crabapple leaves and green willow, but it significantly increases the content of free aglycones and significantly reduces the content of bound isoflavones. Under the action of bifidobacterium's β-glucosidase, bound isoflavones decompose glycosides into free isoflavone aglycones, which greatly improves the bioavailability of isoflavones in the human body. Bound isoflavones cannot pass through the small intestinal wall and have no biological activity. Beneficial bacteria in the intestines have β-glucosidase, which can partially degrade glycosides to generate isoflavone aglycones. Only in the form of aglycones can they be absorbed by the human body and exert biological activity, while those that are not absorbed are excreted from the body with feces. After being taken up and inactivated by the liver, the absorbed isoflavone aglycones are partially excreted in the urine in the form of glucuronic acid and sulfuric acid, but most of them are re-formed into aglycones through the action of binding enzymes such as glucuronidase of intestinal bacteria, and are reabsorbed by the human body to form a body cycle. Intestinal flora, especially bifidobacteria, play an important role in the absorption and reabsorption of isoflavones.

[0037] As mentioned above, another core aspect of the technology of the present invention is to decompose ginkgo nuts, crabapple leaves and Cyclocarya paliurus through microbial fermentation, so that some of the substances therein are modified, thereby enhancing enzyme activity in the human body and regulating the immune system.

[0038] After microbial fermentation, the triterpenes and saponins in the crabapple leaves and Cyclocarya paliurus are endowed with rich biological activities, which have a positive effect on Caco-2 cells, making the cells more active. At the same time, the activation of disaccharidases, especially sucrase and lactase, is more significant, enhancing the body's ability to hydrolyze lactose and reducing diarrhea caused by lactose intolerance. At the same time, in the technical solution of the present invention, the ginkgo fruit extract has the effect of inhibiting oxidative stress, and the brain's oxygen consumption is as high as 20% of the basic oxygen. %, and the brain is extremely susceptible to oxidative stress. Reactive oxygen can be produced by lipoxygenase and cyclooxygenase in the process of cell respiration and arachidonic acid metabolism. At the same time, there is also an antioxidant defense system based on superoxide dismutase, catalase and glutathione peroxidase in the cell. When the oxidation / antioxidation system is unbalanced, excessive cytotoxic reactive oxygen will be produced, leading to oxidative damage to DNA, lipids, and proteins, and directly damaging neurons. After the invention team studied the antioxidant stress ability of ginkgo biloba extract, nuclear factor E2-related factors are transcription factors that regulate antioxidants in cells. Ginkgo biloba extract can activate Nrf2-related pathways, restore transcription factors that regulate antioxidant defense systems in cells, SOD and other oxidase levels, and at the same time remove oxygen free radicals, reduce propylene glycol levels, and significantly reduce the proportion of coagulation area. After the invention team studied ginkgo biloba extract pretreatment, it inhibited the activation of sulfur-reducing oxidase proteins, decreased MDA levels, reduced the degree of early brain damage caused by arachnoid hemorrhage, reduced total ROS levels, improved the benefits of mental impairment, and alleviated the neural damage caused by some diseases. Flavonoid monomers have been shown to have significant anti-tumor activity, inducing apoptosis and autophagy, inhibiting proliferation and metastasis. The intrinsic mechanism is related to multiple pathways, including the PI3K / Akt pathway. Inhibiting the activation of PI3K and Akt can effectively promote the apoptosis of cancer cells. At the same time, EGb-761 affects the proliferation, migration, invasion, and apoptosis of cancer cells. The research results in different types of cells are similar. EGb-761 regulates the expression and activation of multiple proteins through the PI3K / Akt pathway, and acts on the life activities of MDA-MB-231.

[0039] Cell proliferation and apoptosis are very important physiological processes. Under normal circumstances, cell proliferation is limited by itself, and cell apoptosis is stable. However, these balances are broken in cancer cells, the cell proliferation rate is abnormal and out of control, and the apoptosis pathway is blocked, resulting in macrophage autophagosome maturation defects and abnormal accumulation of proteins, organelles and other substances in the autophagosome. GSK-3 is a regulatory glycogen synthase that is ubiquitous in cells. In the technical solution of the present invention, GSK-3P protein is enhanced in the synergy of saponin derivatives. The activated GSK-3P protein acts on a variety of signal molecules and can regulate a variety of life activities of cells. However, in tumor cells, GSK-30 metabolism will be abnormal, causing body disorders. Studies have shown that PI3K / Akt signals pass through caspase-3 protein.

[0040] In the technical solution of the present invention, the ginkgo flavonoids fermented by microorganisms have antioxidant effects, while affecting the balance of metal ions in the body, regulating metabolic states, and affecting the expression of signal pathways in some tumor cells, thereby inducing apoptosis of tumor cells. Ginkgo fruit extract can increase synaptic plasticity and decompose platelet aggregate area by targeting the PKB / mTOR pathway. This is because isoflavones and flavonols stimulate protein kinase B / rapamycin mechanism targets, and signal pathways can regulate neurogenesis and promote the growth of dendritic spines.

[0041] It can be seen that the present invention can achieve the maximum effective nutrient acquisition by effectively coordinating the extraction and fermentation processes, while at the same time being able to transform ineffective nutrients and even certain harmful substances carried by the food itself, and transform them into harmless, safe and small molecule components with nutritional value to humans, which is the most important core of the present invention.

[0042] In addition, according to the meal replacement food prepared by the technical scheme of the present invention, pumpkin is rich in soluble dietary fiber, which helps to promote gastrointestinal motility and maintain intestinal microecology. Pumpkin is mixed with flour and baked to reduce the moisture in the meal replacement and extend the shelf life of the meal replacement. After the composition structure of the protein source and sugar source is optimized, it helps the gradient absorption and energy release of nitrogen and glycogen, improves digestion, absorption and utilization, and significantly improves the continuous edible performance of compressed food. Therefore, the meal replacement prepared according to the method described in the present invention has good continuous edible performance and good food digestion and absorption.

[0043] The present invention is beneficial in that: (1) The effective nutrients of ginkgo biloba, crabapple leaves and Cyclocarya paliurus are efficiently utilized in the preparation process of the meal replacement food of the present invention, ensuring that the meal replacement food of the present invention has sufficient and effective nutrients for humans; (2) By adjusting the preparation process and combining the raw materials, the toxicity of Ginkgo biloba was significantly reduced, ensuring the safety of the food; (3) It has a more obvious satiety effect and prolongs the effective period of meal replacement. BRIEF DESCRIPTION OF THE DRAWINGS

[0044] Figure 1 The results of the test on the prevention of stroke in mice using the meal replacement food in Example 2 of the present invention are shown below: Figure 2 The results of the test on the prevention of stroke in mice using meal replacement food in comparative example 3 of the present invention are shown below; Figure 3 This is a graph of the ratio of cerebral infarction area in the mouse experiment; Figure 4 This is a comparison chart of cerebral blood flow in animal experiments. DETAILED DESCRIPTION

[0045] The present invention is further described in detail below in conjunction with specific embodiments and the accompanying drawings. A person of ordinary skill in the art will be able to implement the present invention based on these descriptions. In addition, the embodiments of the present invention involved in the following description are generally only embodiments of a part of the present invention, rather than all embodiments. Therefore, based on the embodiments of the present invention, all other embodiments obtained by a person of ordinary skill in the art without making creative work should fall within the scope of protection of the present invention.

[0046] Unless otherwise specified, the raw materials used in the examples of the present invention are all commercially available or available to those skilled in the art; unless otherwise specified, the methods used in the examples of the present invention are all methods known to those skilled in the art.

[0047] Unless otherwise specified, the multivitamin used in the embodiments of the present invention is Centrum Multivitamin Tablets ground to an average particle size of about 350 μm.

[0048] Unless otherwise specified, the milk powder used in the embodiments of the present invention is whole milk powder with an average particle size of ≤150 μm.

[0049] Embodiment 1: A method for preparing a meal replacement food, (1) Clean the surface of ginkgo nuts without damage, mold or decay, and cut them into 1 mm slices. Add saturated sodium chloride to the ginkgo slices to completely cover them, and marinate them in the dark at 16 °C for 5 h for wet-salting. After the wet-salting, remove the ginkgo slices and put them into a new container without adding salt. Marinate them in the dark at 16 °C for 18 h for dry-salting. After the dry-salting, use edible alcohol with a solid content of 8 wt% as the extracting liquid, and soak them in edible alcohol for 30 min each time. Collect the extracting liquid phase, and put the residual solid into a microbial agent with a concentration of 1×10 8CFU / g of Bifidobacterium, 13 wt% yeast powder and 10 wt% corn steep liquor were added as residual solid mass, and fermented in the dark and hypoxic environment for 12 h at a temperature of 25°C and a pH of 6.5; the liquid produced by the fermentation was collected and evenly mixed with the liquid collected by the extraction in a ratio of 1:1.3, and sterilized to obtain the ginkgo fruit extract.

[0050] (2) Wash and crush the new and / or old and / or fallen leaves of the crabapple leaves without damage, mildew or decay on the surface, and sieve through a 60-mesh sieve. Add 50% ethanol solution by volume at a ratio of 40 mL ethanol solution per gram of crabapple leaf fragments, collect the liquid phase after extraction, and place the remaining solid in a microbial inoculant with a concentration of 1×10 8 CFU / g of plant lactobacillus was fermented at a temperature of 30°C in the dark for 36 h; the liquid produced by the fermentation was collected and evenly mixed with the liquid collected by the extraction at a ratio of 1:1.0, and sterilized to obtain the crabapple leaf extract.

[0051] (3) Wash and crush the new and / or old and / or fallen leaves of Cyclocarya paliurus without damage, mildew or decay on the surface, and sieve through a 60-mesh sieve. Add 50% ethanol solution by volume at a ratio of 40 mL ethanol solution per gram of Cyclocarya paliurus leaf fragments, collect the liquid phase after extraction, and place the remaining solid in a microbial inoculant with a concentration of 1×10 8 CFU / g of plant lactobacillus was fermented at 30°C in the dark for 36 h; the liquid produced by the fermentation was collected and evenly mixed with the liquid collected by the extraction at a ratio of 1:0.4, and sterilized to obtain the Cyclocarya paliurus extract.

[0052] (4) Ginkgo biloba extract, Begonia leaf extract, and Cyclocarya paliurus extract were mixed evenly in a ratio of 2:0.8:1.3 to prepare a mixed solution; (5) adding 15 wt% soy protein, 15 wt% milk powder and 3 wt% inulin based on the total mass of the meal replacement food to the mixed solution and mixing evenly; (6) Add 1 wt% of the total mass of the meal replacement food, 1.5 wt% of hemp seed oil, 1.5 wt% of grape seed oil, 1.0 wt% of resistant dextrin, 3 wt% of curcumin, and pumpkin and flour mixed in a ratio of 1:1.3 to the mixture obtained in step (5), mix evenly, pass into a fluidized bed, and then press into shape, and bake at a low temperature of 80°C for 3 h to obtain a meal replacement food, wherein the amount of pumpkin and flour mixture added is 8 times the mass of the extract mixture. The proportion of the remaining components in the meal replacement excluding the base material is characterized as follows:

[0053] Note: In the above calculation process, the total mass of the meal replacement food minus the mass of the pumpkin and flour mixture (i.e. the base material) used in the baking process that should not be consumed is the mass of the meal replacement excluding the base material, which is the total mass used for calculation.

[0054] The meal replacement food prepared in the embodiment was tested, and the specific operation was as follows: Determination of main nutritional indexes: fat content determination, GB5009.6-2016 "Determination of fat in food"; protein content determination, GB5009.5-2016 "Determination of protein in food"; carbohydrate content determination, sulfuric acid phenol method; crude fiber content determination, GB / T5515-2008 "Medium filtration method for determination of crude cellulose content in grains"; reducing sugar content determination, 3,5-dinitrosalicylic acid colorimetric method. Amino acid content determination, Hitachi 835-50 amino acid automatic analyzer determination; tryptophan determination, alkaline hydrolysis colorimetric method. Take the average value of the three sampling results, and the characterization results are as follows:

[0055]

[0056] Texture index detection: TA touch texture analyzer, cylindrical probe, measurement parameter settings: pre-measurement speed: 2 mm / s; measurement speed: 1 mm / s; post-measurement speed: 2 mm / s; dwell time between two compressions is 5s; compression percentage is 50%. Each sample is measured 3 times and the average value is taken. The characterization results are as follows:

[0057] Meal replacement animal digestibility test: 36 mice with an average body weight of 25 g were cultured. They were randomly divided into 3 groups, 12 in each group, and the body weight of the test animals was measured. They were placed in metabolic cages, and experimental food and drinking water were provided. The input food, remaining food, feces and urine were measured. The remaining food and feces were placed in a 100 ℃ oven to constant weight, weighed and stored. In order to prevent the acidification of urine samples and the volatilization of ammonium nitrogen, 2 to 3 drops of concentrated sulfuric acid were added to the urine samples and stored at -20 ℃. The crude protein content was determined by a Kjeldahl nitrogen analyzer, the total carbohydrate content was determined by the sulfuric acid phenol method, and the food balance method was used to determine the food intake, carbohydrate and protein digestibility of the experimental individuals for 7 consecutive days. The formula for calculating food intake, carbohydrate and protein digestibility is as follows: Food intake = amount of food input - amount of food remaining. Relative daily food intake = (amount of food input - remaining food) g ÷ body weight g × 100, Carbohydrate digestibility = (carbohydrate intake - fecal carbohydrate) ÷ carbohydrate intake × 100%, Protein digestibility = (food protein intake - fecal protein) ÷ protein intake × 100%.

[0058]

[0059]

[0060] It is also necessary to test the effect of meal replacement on the blood sugar level of mice: 18 mice with an average weight of 25 g were cultured and randomly divided into 3 groups, 6 in each group, the weight of the test animals was measured, placed in a metabolic cage, and provided with experimental food and drinking water. The blood sugar level of the mice was measured every 1 hour after eating, and the average value of the results of 3 sampling measurements was taken. The specific characterization results are as follows (mmol / L):

[0061] Embodiment 2: A method for preparing a meal replacement food, (1) Clean the surface of ginkgo nuts without damage, mold spots or decay, and cut them into 2 mm thin slices. Add saturated sodium chloride to the ginkgo slices to completely cover them, and marinate them in the dark at 20 °C for 6 h for wet curing. After the wet curing, remove the ginkgo slices and put them in a new container without adding additional salt. Marinate them in the dark at 20 °C for 30 h for dry curing. After the dry curing, use edible alcohol with a solid content of 10 wt% as the extracting liquid, and soak them in edible alcohol for 45 min each time. Collect the extract phase, and put the residual solid into a microbial agent with a concentration of 1.5×10 8 CFU / g of Bifidobacterium, 15 wt% yeast powder and 12 wt% corn steep liquor were added as residual solid mass, and fermented in the dark and hypoxic environment for 24 h at a temperature of 30 ℃ and a pH of 6.7; the liquid produced by the fermentation was collected and evenly mixed with the liquid collected by the extraction at a ratio of 1:1.5, and sterilized to obtain the ginkgo fruit extract.

[0062] (2) Wash and crush the new and / or old and / or fallen leaves of the crabapple leaves without damage, mildew or decay on the surface, and sieve through an 80-mesh sieve. Add 65% ethanol solution by volume at a ratio of 50 mL ethanol solution per gram of crabapple leaf fragments, collect the liquid phase after extraction, and place the remaining solid in a microbial inoculant with a concentration of 1.5×10 8 CFU / g of plant lactobacillus was fermented at 33°C in the dark for 42 h; the liquid produced by the fermentation was collected and evenly mixed with the liquid collected by the extraction at a ratio of 1:1.3, and sterilized to obtain the crabapple leaf extract.

[0063] (3) Wash and crush the new and / or old and / or fallen leaves of Cyclocarya paliurus without damage, mildew or decay on the surface, and sieve through an 80-mesh sieve. Add 60% ethanol solution by volume at a ratio of 50 mL ethanol solution per gram of Cyclocarya paliurus leaf fragments, collect the liquid phase after extraction, and place the remaining solid in a microbial inoculant with a concentration of 1.5×10 8 CFU / g of plant lactobacillus was fermented at 33°C in the dark for 42 h; the liquid produced by the fermentation was collected and evenly mixed with the liquid collected by the extraction at a ratio of 1:0.5, and sterilized to obtain the Cyclocarya paliurus extract.

[0064] (4) Ginkgo biloba extract, Begonia leaf extract, and Cyclocarya paliurus extract were mixed evenly in a ratio of 2:1:1.5 to prepare a mixed solution; (5) adding 18 wt% soy protein, 17 wt% milk powder and 4 wt% inulin by weight of the meal replacement to the mixed solution and mixing evenly; (6) Add 1.5 wt% of multivitamins, 2 wt% of hemp seed oil, 1.8 wt% of grape seed oil, 1.3 wt% of resistant dextrin, 4 wt% of curcumin and pumpkin and flour mixed in a ratio of 1:1.5 to the mixture obtained in step (5), mix evenly, pass into a fluidized bed, and then press into shape, and bake at a low temperature of 90°C for 4 h to obtain a meal replacement food, wherein the amount of pumpkin and flour mixture added is 10 times the mass of the extract mixture. The proportion of the remaining components in the meal replacement excluding the base material is characterized as follows:

[0065] The meal replacement food prepared in the embodiment was tested, and the specific operation was as follows: Determination of main nutritional indexes: fat content determination, GB5009.6-2016 "Determination of fat in food"; protein content determination, GB5009.5-2016 "Determination of protein in food"; carbohydrate content determination, sulfuric acid phenol method; crude fiber content determination, GB / T5515-2008 "Medium filtration method for determination of crude cellulose content in grains"; reducing sugar content determination, 3,5-dinitrosalicylic acid colorimetric method. Amino acid content determination, Hitachi 835-50 amino acid automatic analyzer determination; tryptophan determination, alkaline hydrolysis colorimetric method. Take the average value of the three sampling results, and the characterization results are as follows:

[0066]

[0067] Texture index detection: TA touch texture analyzer, cylindrical probe, measurement parameter settings: pre-measurement speed: 2 mm / s; measurement speed: 1 mm / s; post-measurement speed: 2 mm / s; dwell time between two compressions is 5s; compression percentage is 50%. Each sample is measured 3 times and the average value is taken. The characterization results are as follows:

[0068] Meal replacement animal digestibility test: 36 mice with an average body weight of 25 g were cultured. They were randomly divided into 3 groups, 12 in each group, and the body weight of the test animals was measured. They were placed in metabolic cages, and experimental food and drinking water were provided. The input food, remaining food, feces and urine were measured. The remaining food and feces were placed in a 100 ℃ oven to constant weight, weighed and stored. In order to prevent the acidification of urine samples and the volatilization of ammonium nitrogen, 2 to 3 drops of concentrated sulfuric acid were added to the urine samples and stored at -20 ℃. The crude protein content was determined by a Kjeldahl nitrogen analyzer, the total carbohydrate content was determined by the sulfuric acid phenol method, and the food balance method was used to determine the food intake, carbohydrate and protein digestibility of the experimental individuals for 7 consecutive days. The formula for calculating food intake, carbohydrate and protein digestibility is as follows: Food intake = amount of food input - amount of food remaining. Relative daily food intake = (amount of food input - remaining food) g ÷ body weight g × 100, Carbohydrate digestibility = (carbohydrate intake - fecal carbohydrate) ÷ carbohydrate intake × 100%, Protein digestibility = (food protein intake - fecal protein) ÷ protein intake × 100%.

[0069]

[0070]

[0071] It is also necessary to test the effect of meal replacement on the blood sugar level of mice: 18 mice with an average weight of 25 g were cultured and randomly divided into 3 groups, 6 in each group, the weight of the test animals was measured, placed in a metabolic cage, and provided with experimental food and drinking water. The blood sugar level of the mice was measured every 1 hour after eating, and the average value of the results of 3 sampling measurements was taken. The specific characterization results are as follows (mmol / L):

[0072] In addition, the meal replacement food prepared in this example was also used in a meal replacement treatment experiment on a zebrafish ischemic stroke model.

[0073] The experiment included four experimental groups: Experimental Group 1 was the normal control group, that is, healthy zebrafish were not treated in any way; Experimental Group 2 was the model control group, in which the zebrafish were not treated in any way after the model was established; Experimental Group 3 was the aspirin control group, in which the zebrafish were given 3 mL of medication after the model was established, and the drug was 50 μg / mL aspirin; Experimental Group 4 was the meal replacement group, in which the zebrafish were given 3 mL of medication after the model was established, and the drug was 20 μg / mL. The meal replacement food prepared in this example, the model was established by treating normal Albino strain zebrafish of the melanin allele mutant type 2 days after fertilization (2 dpf) with Ponatinib in a water-soluble manner (1 μg / mL) for 18 hours to establish a zebrafish cerebral ischemia model.

[0074] The experiment randomly selected 120 healthy zebrafish of the Albino strain with melanin allele mutants at 2 days post-fertilization (dpf). Thirty zebrafish were treated in each well (experimental group), and the meal replacement ingredients, positive control drug aspirin 50 µg / mL concentration, as well as the normal control group and the model control group were given water-soluble, with a volume of 3 mL per well. After a period of treatment with meal replacement food, except for the normal control group, the other experimental groups were simultaneously given ponatinib in water-soluble form to induce zebrafish cerebral ischemia model. After 18 hours of co-treatment with meal replacement ingredients and ponatinib, 20 fish were randomly selected from each well and stained with o-dianisidine. After staining, photos were taken and data were collected. The number of zebrafish with cerebral ischemia was counted, and the incidence of cerebral ischemia in zebrafish in each experimental group was calculated.

[0075] The incidence of cerebral ischemia in zebrafish in the model control group was 100% (12 / 12), compared with 0% (0 / 12) in the normal control group, p<0.001, indicating that the zebrafish cerebral ischemia model was successfully established. The incidence of cerebral ischemia in zebrafish in the positive control drug aspirin 50 µg / mL concentration group was 33% (4 / 12), compared with the model control group, p<0.001, and the improvement effect of cerebral ischemia was 67%, indicating that aspirin has a significant improvement effect on zebrafish with cerebral ischemia. The incidence of cerebral ischemia in the meal replacement group was 42% (5 / 12), compared with the model control group, p<0.001, and the improvement effect of cerebral ischemia was 58%, indicating that meal replacement food has a significant therapeutic effect on zebrafish cerebral ischemia under the experimental concentration conditions.

[0076] The specific results are shown in the following table and Figure 4 shown.

[0077]

[0078] In the table: Compared with the model control group: ***p<0.001.

[0079] From the above table and Figure 4 The results show that the meal replacement food of the present invention also has an excellent effect in preventing ischemic stroke.

[0080] Embodiment 3: A method for preparing a meal replacement food, (1) Clean the surface of ginkgo nuts without damage, mold or decay, and cut them into 2 mm thin slices. Add saturated sodium chloride to the ginkgo slices to completely cover them, and marinate them in the dark at 23 °C for 7 h for wet curing. After the wet curing, remove the ginkgo slices and put them into a new container without adding additional salt. Marinate them in the dark at 23 °C for 34 h for dry curing. After the dry curing, use edible alcohol with a solid content of 10 wt% as the extracting liquid, and extract them 4 times. Each time, soak them in edible alcohol for 50 min. Collect the extract phase, and put the residual solid into a microbial agent with a concentration of 1.8×10 8 CFU / g of Bifidobacterium, 16 wt% yeast powder and 14 wt% corn steep liquor as the residual solid mass were added at the same time, and the fermentation was carried out in the dark and hypoxic conditions of 35°C and pH 6.8 for 30 h; the liquid produced by the fermentation was collected and evenly mixed with the liquid collected by the extraction in a ratio of 1:1.6, and sterilized to obtain the ginkgo fruit extract.

[0081] (2) Wash and crush the new and / or old and / or fallen leaves of the crabapple leaves without damage, mildew or decay on the surface, and sieve through an 80-mesh sieve. Add 70% ethanol solution by volume at a ratio of 55 mL ethanol solution per gram of crabapple leaf fragments, collect the liquid phase after extraction, and place the remaining solid in a microbial inoculant with a concentration of 1.8×10 8 CFU / g of plant lactobacillus was fermented at 34°C in the dark for 42 h; the liquid produced by the fermentation was collected and evenly mixed with the liquid collected by the extraction at a ratio of 1:1.5, and sterilized to obtain the crabapple leaf extract.

[0082] (3) Wash and crush the new and / or old and / or fallen leaves of Cyclocarya paliurus without damage, mildew or decay on the surface, and sieve through an 80-mesh sieve. Add 70% ethanol solution by volume at a ratio of 55 mL ethanol solution per gram of Cyclocarya paliurus leaf fragments, collect the liquid phase after extraction, and place the remaining solid in a microbial inoculant with a concentration of 1.8×10 8 CFU / g of plant lactobacillus was fermented at 34°C in the dark for 42 h; the liquid produced by the fermentation was collected and evenly mixed with the liquid collected by the extraction at a ratio of 1:0.6, and sterilized to obtain the Cyclocarya paliurus extract.

[0083] (4) Ginkgo biloba extract, Begonia leaf extract, and Cyclocarya paliurus extract were mixed evenly in a ratio of 2:1.1:1.6 to prepare a mixed solution; (5) adding 18 wt% soy protein, 19 wt% milk powder and 4.5 wt% inulin by weight of the meal replacement to the mixed solution and mixing evenly; (6) Add 1.5 wt% of multivitamins, 2.2 wt% of hemp seed oil, 2.3 wt% of grape seed oil, 1.4 wt% of resistant dextrin, 4 wt% of curcumin and pumpkin and flour mixed in a ratio of 1:1.6 to the mixture obtained in step (5), mix evenly, pass into a fluidized bed, and then press into shape, and bake at a low temperature of 90°C for 4 h to obtain a meal replacement food, wherein the amount of pumpkin and flour mixture added is 11 times the mass of the extract mixture. The proportion of the remaining components in the meal replacement excluding the base material is characterized as follows:

[0084] The meal replacement food prepared in the embodiment was tested, and the specific operation was as follows: Determination of main nutritional indexes: fat content determination, GB5009.6-2016 "Determination of fat in food"; protein content determination, GB5009.5-2016 "Determination of protein in food"; carbohydrate content determination, sulfuric acid phenol method; crude fiber content determination, GB / T5515-2008 "Medium filtration method for determination of crude cellulose content in grains"; reducing sugar content determination, 3,5-dinitrosalicylic acid colorimetric method. Amino acid content determination, Hitachi 835-50 amino acid automatic analyzer determination; tryptophan determination, alkaline hydrolysis colorimetric method. Take the average value of the three sampling results, and the characterization results are as follows:

[0085]

[0086] Texture index detection: TA touch texture analyzer, cylindrical probe, measurement parameter settings: pre-measurement speed: 2 mm / s; measurement speed: 1 mm / s; post-measurement speed: 2 mm / s; dwell time between two compressions is 5s; compression percentage is 50%. Each sample is measured 3 times and the average value is taken. The characterization results are as follows:

[0087] Meal replacement animal digestibility test: 36 mice with an average body weight of 25 g were cultured. They were randomly divided into 3 groups, 12 in each group, and the body weight of the test animals was measured. They were placed in metabolic cages, and experimental food and drinking water were provided. The input food, remaining food, feces and urine were measured. The remaining food and feces were placed in a 100 ℃ oven to constant weight, weighed and stored. In order to prevent the acidification of urine samples and the volatilization of ammonium nitrogen, 2 to 3 drops of concentrated sulfuric acid were added to the urine samples and stored at -20 ℃. The crude protein content was determined by a Kjeldahl nitrogen analyzer, the total carbohydrate content was determined by the sulfuric acid phenol method, and the food balance method was used to determine the food intake, carbohydrate and protein digestibility of the experimental individuals for 7 consecutive days. The formula for calculating food intake, carbohydrate and protein digestibility is as follows: Food intake = amount of food input - amount of food remaining. Relative daily food intake = (amount of food input - remaining food) g ÷ body weight g × 100, Carbohydrate digestibility = (carbohydrate intake - fecal carbohydrate) ÷ carbohydrate intake × 100%, Protein digestibility = (food protein intake - fecal protein) ÷ protein intake × 100%.

[0088]

[0089]

[0090] It is also necessary to test the effect of meal replacement on the blood sugar level of mice: 18 mice with an average weight of 25 g were cultured and randomly divided into 3 groups, 6 in each group, the weight of the test animals was measured, placed in a metabolic cage, and provided with experimental food and drinking water. The blood sugar level of the mice was measured every 1 hour after eating, and the average value of the results of 3 sampling measurements was taken. The specific characterization results are as follows (mmol / L):

[0091] Embodiment 4: A method for preparing a meal replacement food, (1) Clean the surface of ginkgo nuts without damage, mold or decay, and cut them into 3 mm thin slices. Add saturated sodium chloride to the ginkgo slices to completely cover them, and marinate them in the dark at 25 °C for 8 h for wet-salting. After the wet-salting, remove the ginkgo slices and put them in a new container without adding additional salt. Marinate them in the dark at 25 °C for 36 h for dry-salting. After the dry-salting, use edible alcohol with a solid content of 12 wt% as the extracting liquid, and soak them in edible alcohol for 60 min each time. Collect the extracting liquid phase, and put the residual solid into a microbial agent with a concentration of 2×10 8CFU / g of Bifidobacterium, 17 wt% yeast powder and 15 wt% corn steep liquor as the residual solid mass were added at the same time, and fermented in the dark and under low-oxidation conditions of 40°C and pH 7.0 for 36 h; the liquid produced by the fermentation was collected and evenly mixed with the liquid collected by the extraction in a ratio of 1:1.7, and sterilized to obtain ginkgo fruit extract.

[0092] (2) Wash and crush the new and / or old and / or fallen leaves of the crabapple leaves without damage, mildew or decay on the surface, and pass them through a 100-mesh sieve. Add 60 mL of ethanol solution per gram of crabapple leaf fragments to an 80% ethanol solution by volume, collect the liquid phase after extraction, and place the remaining solid in a bacterial inoculant with a concentration of 2×10 8 CFU / g of plant lactobacillus, fermented at 35°C in the dark for 48 h; the liquid produced by the fermentation was collected and evenly mixed with the liquid collected by the extraction at a ratio of 1:1.6, sterilized, and the crabapple leaf extract was obtained.

[0093] (3) Wash and crush the new and / or old and / or fallen leaves of Cyclocarya paliurus without damage, mildew or decay on the surface, and sieve through a 100-mesh sieve. Add 60 mL of ethanol solution with a volume concentration of 80% to each gram of Cyclocarya paliurus leaf fragments, collect the liquid phase after extraction, and place the remaining solid in a bacterial inoculant with a concentration of 2×10 8 CFU / g of plant lactobacillus was fermented at 35°C in the dark for 48 h; the liquid produced by the fermentation was collected and evenly mixed with the liquid collected by the extraction at a ratio of 1:0.7, and sterilized to obtain the Cyclocarya paliurus extract.

[0094] (4) Ginkgo biloba extract, Begonia leaf extract, and Cyclocarya paliurus extract were mixed evenly in a ratio of 2:1.2:1.7 to prepare a mixed solution; (5) adding 20 wt% soy protein, 20 wt% milk powder and 5 wt% inulin by weight of the meal replacement to the mixed solution and mixing evenly; (6) Add 2 wt% of multivitamins, 2.5 wt% of hemp seed oil, 2.5 wt% of grape seed oil, 1.5 wt% of resistant dextrin, 5 wt% of curcumin and pumpkin and flour mixed in a ratio of 1:1.7 to the mixture obtained in step (5), mix them evenly, pass them into a fluidized bed, and then press them into shape. Low-temperature baking is performed at 100°C for 5 h to obtain a meal replacement food, wherein the amount of pumpkin and flour mixture added is 12 times the mass of the extract mixture. The proportion of the remaining components in the meal replacement excluding the base material is characterized as follows:

[0095] The meal replacement food prepared in the embodiment was tested, and the specific operation was as follows: Determination of main nutritional indexes: fat content determination, GB5009.6-2016 "Determination of fat in food"; protein content determination, GB5009.5-2016 "Determination of protein in food"; carbohydrate content determination, sulfuric acid phenol method; crude fiber content determination, GB / T5515-2008 "Medium filtration method for determination of crude cellulose content in grains"; reducing sugar content determination, 3,5-dinitrosalicylic acid colorimetric method. Amino acid content determination, Hitachi 835-50 amino acid automatic analyzer determination; tryptophan determination, alkaline hydrolysis colorimetric method. Take the average value of the three sampling results, and the characterization results are as follows:

[0096]

[0097] Texture index detection: TA touch texture analyzer, cylindrical probe, measurement parameter settings: pre-measurement speed: 2 mm / s; measurement speed: 1 mm / s; post-measurement speed: 2 mm / s; dwell time between two compressions is 5s; compression percentage is 50%. Each sample is measured 3 times and the average value is taken. The characterization results are as follows:

[0098] Meal replacement animal digestibility test: 36 mice with an average body weight of 25 g were cultured. They were randomly divided into 3 groups, 12 in each group, and the body weight of the test animals was measured. They were placed in metabolic cages, and experimental food and drinking water were provided. The input food, remaining food, feces and urine were measured. The remaining food and feces were placed in a 100 ℃ oven to constant weight, weighed and stored. In order to prevent the acidification of urine samples and the volatilization of ammonium nitrogen, 2 to 3 drops of concentrated sulfuric acid were added to the urine samples and stored at -20 ℃. The crude protein content was determined by a Kjeldahl nitrogen analyzer, the total carbohydrate content was determined by the sulfuric acid phenol method, and the food balance method was used to determine the food intake, carbohydrate and protein digestibility of the experimental individuals for 7 consecutive days. The formula for calculating food intake, carbohydrate and protein digestibility is as follows: Food intake = amount of food input - amount of food remaining. Relative daily food intake = (amount of food input - remaining food) g ÷ body weight g × 100, Carbohydrate digestibility = (carbohydrate intake - fecal carbohydrate) ÷ carbohydrate intake × 100%, Protein digestibility = (food protein intake - fecal protein) ÷ protein intake × 100%.

[0099]

[0100]

[0101] It is also necessary to test the effect of meal replacement on the blood sugar level of mice: 18 mice with an average weight of 25 g were cultured and randomly divided into 3 groups, 6 in each group, the weight of the test animals was measured, placed in a metabolic cage, and provided with experimental food and drinking water. The blood sugar level of the mice was measured every 1 hour after eating, and the average value of the results of 3 sampling measurements was taken. The specific characterization results are as follows (mmol / L):

[0102] Comparative Example 1: The specific ingredients of a certain brand of meal replacement food on the market are characterized as follows:

[0103] The same characterization as in Example 2 was performed, and the characterization results are shown in the following table.

[0104]

[0105]

[0106]

[0107]

[0108]

[0109] By comparing the product of the present invention with commercially available meal replacement foods, it can be seen that the hardness and chewiness of the meal replacement foods prepared by the method described in the present invention are significantly better than those of commercially available meal replacement foods, and the nutritional elements are richer. The meal replacement foods prepared by the method described in the present invention contain more dietary fiber, which helps to promote gastrointestinal motility and maintain intestinal microecology. At the same time, the food intake of mice was observed, which was significantly lower than that of the meal replacement foods prepared by the method described in the present invention, indicating that the palatability of commercially available meal replacement foods to mice is not good, indicating that the meal replacement foods prepared by the method described in the present invention have better continuous edible performance. The meal replacement foods prepared by the method described in the present invention add pumpkin powder to give the product dietary fiber. This part of carbohydrates cannot be digested and absorbed by the body, but It can promote gastrointestinal motility and promote the growth of intestinal probiotics, which is beneficial to food digestion and absorption, especially protein digestion and absorption. Moreover, the plant extracts in the meal replacement food prepared by the method of the present invention are activated by microbial catalysis, and the microbial metabolites will form a physiological barrier in the intestinal mucosa, thereby resisting the invasion of pathogenic bacteria, adjusting the relationship between the intestinal flora, maintaining and ensuring the best advantageous combination of flora and the stability of this combination, preventing the colonization and invasion of pathogenic bacteria, maintaining the normal microecological balance in the body's intestines, antagonizing the growth of pathogenic bacteria and harmful microorganisms and the adhesion of their toxins, enhancing the immunity of the body's cells, and at the same time, changing the structure of some nutrients to facilitate absorption by the organism.

[0110] Moreover, the results of the digestibility of the meal replacement food of this brand in mice show that its protein digestibility is significantly different from that of the present invention, which is also related to the preparation method used in the present invention. The preparation process of the present invention ensures that the nutrients in the meal replacement food of the present invention are mainly small molecules that are easily absorbed, which reduces the actual digestion burden and significantly improves the protein digestibility without causing a waste of nutrients.

[0111] Comparative Example 2: A method for preparing a meal replacement food. The specific preparation method is the same as that of Example 2, except that only the preparation process of the extract unique to the present invention and the fermentation time are changed to prepare the meal replacement food. The specific operations are as follows: (1) Clean the surface of ginkgo nuts without damage, mold spots or decay, and cut them into 2 mm thin slices. Add saturated sodium chloride to the ginkgo slices to completely cover them, and marinate them in the dark at 20 °C for 6 h for wet curing. After the wet curing, remove the ginkgo slices and put them in a new container without adding additional salt. Marinate them in the dark at 20 °C for 30 h for dry curing. After the dry curing, use edible alcohol with a solid content of 10 wt% as the extracting liquid, and soak them in edible alcohol for 45 min each time. Collect the extract phase, and put the residual solid into a microbial agent with a concentration of 1.5×10 8 CFU / g of Bifidobacterium, 5 wt% yeast powder and 12 wt% corn steep liquor were added as the residual solid mass, and the fermentation was carried out in the dark and hypoxic conditions of 30 ℃ and pH 6.7 for 72 h; the liquid produced by the fermentation was collected and evenly mixed with the liquid collected by the extraction in a ratio of 1:1.5, and sterilized to obtain the ginkgo fruit extract.

[0112] (2) Wash and crush the new and / or old and / or fallen leaves of the crabapple leaves without damage, mildew or decay on the surface, and sieve through an 80-mesh sieve. Add 65% ethanol solution by volume at a ratio of 50 mL ethanol solution per gram of crabapple leaf fragments, collect the liquid phase after extraction, and place the remaining solid in a microbial inoculant with a concentration of 1.5×10 8 CFU / g of plant lactobacillus was fermented at 33°C in the dark for 72 h; the liquid produced by the fermentation was collected and evenly mixed with the liquid collected by the extraction at a ratio of 1:1.3, and sterilized to obtain the crabapple leaf extract.

[0113] (3) Wash and crush the new and / or old and / or fallen leaves of Cyclocarya paliurus without damage, mildew or decay on the surface, and sieve through an 80-mesh sieve. Add 60% ethanol solution by volume at a ratio of 50 mL ethanol solution per gram of Cyclocarya paliurus leaf fragments, collect the liquid phase after extraction, and place the remaining solid in a microbial inoculant with a concentration of 1.5×108 CFU / g of plant lactobacillus was fermented at 33°C in the dark for 72 h; the liquid produced by the fermentation was collected and evenly mixed with the liquid collected by the extraction at a ratio of 1:0.5, and sterilized to obtain the Cyclocarya paliurus extract.

[0114] (4) Ginkgo biloba extract, Begonia leaf extract, and Cyclocarya paliurus extract were mixed evenly in a ratio of 2:1:1.5 to prepare a mixed solution; (5) adding 18 wt% soy protein, 17 wt% milk powder and 4 wt% inulin by weight of the meal replacement to the mixed solution and mixing evenly; (6) Add 1.5 wt% of multivitamins, 2 wt% of hemp seed oil, 1.8 wt% of grape seed oil, 1.3 wt% of resistant dextrin, 4 wt% of curcumin and pumpkin and flour mixed in a ratio of 1:1.5 to the mixture obtained in step (5), mix evenly, pass into a fluidized bed, and then press into shape, and bake at a low temperature of 90°C for 4 h to obtain a meal replacement food, wherein the amount of pumpkin and flour mixture added is 10 times the mass of the extract mixture. The proportion of the remaining components in the meal replacement excluding the base material is characterized as follows:

[0115] The same characterization test as in Example 2 was performed, and the characterization results are shown in the following table.

[0116]

[0117]

[0118] Analyzing the above characterization results, the inventors found that the carbohydrate digestibility in the meal replacement food prepared by Example 2 for mice was significantly reduced. The inventors found that due to the long fermentation time of the extract, bifidobacteria overgrew without sufficient control of other flora, and metabolized fiber products that were indigestible in the intestines of some animals in an anaerobic environment. At the same time, the inventors found that 5 mice had difficulty defecating after the 4th day. The meal replacement prepared by the comparative example could not be easily digested and the nutritional purpose of the meal replacement could not be guaranteed.

[0119] Comparative Example 3: A method for preparing a meal replacement food. The specific preparation method is the same as that of Example 2, except that the three plant extracts are not pickled and fermented, and the meal replacement food is prepared by direct extraction. The specific operation is as follows: (1) Clean the surface of ginkgo nuts without damage, mold or decay, cut them into 2 mm thin slices, and use 10 wt% edible alcohol as the extraction liquid. Soak the ginkgo nuts three times, each time in edible alcohol for 45 min, to obtain ginkgo nut extract.

[0120] (2) Wash and crush the new and / or old and / or fallen leaves of the crabapple leaves without any damage, mold or rot on the surface, and pass through an 80-mesh sieve after crushing; add 65% ethanol solution by volume at a ratio of 50 mL ethanol solution per gram of the crabapple leaf fragments, and extract to obtain a crabapple leaf extract.

[0121] (3) Wash and crush the new and / or old and / or fallen leaves of Cyclocarya paliurus without surface damage, mold spots or decay, and pass through an 80-mesh sieve after crushing; add 60% ethanol solution by volume at a ratio of 50 mL ethanol solution per gram of Cyclocarya paliurus leaf fragments, and extract to obtain Cyclocarya paliurus extract.

[0122] (4) Ginkgo biloba extract, Begonia leaf extract, and Cyclocarya paliurus extract were mixed evenly in a ratio of 2:1:1.5 to prepare a mixed solution; (5) adding 18 wt% soy protein, 17 wt% milk powder and 4 wt% inulin by weight of the meal replacement to the mixed solution and mixing evenly; (6) Add 1.5 wt% of multivitamins, 2 wt% of hemp seed oil, 1.8 wt% of grape seed oil, 1.3 wt% of resistant dextrin, 4 wt% of curcumin and pumpkin and flour mixed in a ratio of 1:1.5 to the mixture obtained in step (5), mix evenly, pass into a fluidized bed, and then press into shape, and bake at a low temperature of 90°C for 4 h to obtain a meal replacement food, wherein the amount of pumpkin and flour mixture added is 10 times the mass of the extract mixture. The proportion of the remaining components in the meal replacement excluding the base material is characterized as follows:

[0123] At the same time, the meal replacement food of Example 2 was prepared, and the prevention test of mouse stroke with the meal replacement food of Comparative Example 3 was carried out: 12 male C57BL / 6J wild-type mice with an average weight of 25 g were purchased from the Guangdong Experimental Animal Center, and the mice were anesthetized with tribromoethanol (0.2 mL / 10g body weight). An incision of about 1 cm long was cut in the middle of the neck, and the tissue was carefully peeled off to expose the right carotid triangle. The right common carotid artery, external carotid artery and internal carotid artery were separated; the proximal end of the common carotid artery was ligated, and the small branches of the external carotid artery were coagulated with the tip of the electrocoagulator, and the proximal and distal ends of the external carotid artery were ligated. The external carotid artery was cut open, and the thread plug was inserted in the direction of the internal carotid artery. When a slight resistance was felt, the insertion was stopped, the thread plug was fixed, and the skin was then sutured. After 60 minutes of middle cerebral artery occlusion, the common carotid artery was opened, and cerebral infarction detection was performed after 72 hours of ischemia-reperfusion. During the operation, the core body temperature of the mice was maintained at 37+0.5°C until the mice woke up after the anesthesia effect. 24 hours after the operation, the mental state, fur gloss and brightness, autonomous activity, limb movement, food intake, and body weight changes of all mice were observed, and they were randomly divided into two groups, with 6 mice in each group. The meal replacement food prepared in Example 2 and the meal replacement food prepared in Comparative Example 3 were fed respectively, and the mice were observed.

[0124] The inventors found that after 7 days of eating the meal replacement food prepared in Comparative Example 3, 3 mice could not walk on their own, 1 mouse lost consciousness, 1 mouse leaned toward the paralyzed side when walking, and leaned toward the left side when the shoulder was gently pushed, and the remaining 1 mouse turned around toward the paralyzed side when walking. All mice were anesthetized and their brains were cut off and sliced ​​to observe the infarct area in the brain. The characterization results are as follows: Figure 1 As shown, the white part in the picture is the area of ​​cerebral infarction; The mice were fed with the meal replacement food prepared in Example 2 and observed. The inventors found that after 7 days of eating the meal replacement food prepared in Example 2, 2 mice could not fully extend the paralyzed forelimb, lift the tail 30 cm off the ground, and the left forelimb showed wrist flexion, elbow flexion, shoulder internal rotation or both. One mouse walked and turned in circles toward the paralyzed side. The remaining 3 mice had no obvious symptoms of neurological deficit. All mice were anesthetized and their brains were cut off and the infarct area in the brain was observed by sectioning. The characterization results are as follows: Figure 2 As shown in the figure, the white part in the picture is the area of ​​cerebral infarction. Figure 1 From the results shown, it can be clearly seen that the infarction area of ​​the mice eating the meal replacement food of Example 2 was smaller.

[0125] The 8-week-old healthy mice were used as the control group, and the same characterization and calculation were performed. The mice taking the meal replacement food of comparative example 3 were used as the model group, and the mice taking the meal replacement food of example 2 were used as the meal replacement group. The cerebral infarction rates were as follows: Figure 3 As shown. Figure 3It can be clearly seen that taking the effective meal replacement food prepared by the present invention can greatly reduce the cerebral infarction area of ​​mice, which is close to the level of the control group, indicating that the meal replacement food of the present invention has a very excellent stroke prevention effect.

[0126] Analyzing the above characterization results, the inventors found that there is also an antioxidant defense system based on superoxide dismutase, catalase and glutathione peroxidase in the cell. When the oxidation / antioxidation system is unbalanced, excessive cytotoxic reactive oxygen will be produced, leading to oxidative damage to DNA, lipids and proteins, and directly damaging neurons. After studying the antioxidant stress ability of ginkgo biloba extract, the invention team found that ginkgo biloba extract can activate Nrf2-related pathways, restore the levels of transcription factors and oxidases such as SOD that regulate the antioxidant defense system in cells, and at the same time scavenge oxygen free radicals, reduce propylene glycol levels, and significantly reduce the proportion of coagulation area, thereby reducing the degree of early brain damage caused by arachnoid hemorrhage, reducing total ROS levels, improving the benefits of mental impairment, and alleviating nerve damage caused by some diseases. Flavonoid monomers activated by microorganisms have the effects of inducing apoptosis and autophagy, inhibiting proliferation and metastasis. The internal mechanism is related to multiple pathways, including the PI3K / Akt pathway. Inhibiting the activation of PI3K and Akt can effectively promote the apoptosis of cancer cells. At the same time, EGb-761 affects the proliferation, migration, invasion, and apoptosis of cancer cells. EGb-761 regulates the expression and activation of multiple proteins through the PI3K / Akt pathway, affecting the life activities of MDA-MB-231.

[0127] It can be seen that the meal replacement food of the present invention not only has the conventional value of providing nutritional intake, but also has certain prospects and functions of preventing and repairing cerebral infarction.

Claims

1. A method for preparing a meal replacement food, characterized in that: The method comprises: (1) Ginkgo biloba extract, Begonia leaf extract and Cyclocarya paliurus extract are mixed in proportion to obtain a mixed solution; (2) adding a protein source and a sugar source to the mixed solution and mixing them uniformly to obtain a mixture; (3) Add vitamins, oils, base materials and food additives to the mixture, mix well, press into shape and bake to obtain meal replacement food.

2. The method for preparing a meal replacement food according to claim 1, characterized in that: The mass ratio of the ginkgo fruit extract, the crabapple leaf extract and the Cyclocarya paliurus extract in the mixed solution of step (1) is 2: (0.8-1.2): (1.3-1.7).

3. A method for preparing a meal replacement food according to claim 1 or 2, characterized in that: The ginkgo biloba extract in step (1) is prepared by the following method: (A1) removing the ginkgo nuts, washing them, and slicing them to obtain ginkgo nut slices; (A2) Add saturated sodium chloride to the ginkgo fruit slices and immerse the ginkgo fruit slices for wet pickling; (A3) After wet pickling, the ginkgo fruit slices are taken out for dry pickling; (A4) After the dry-salting is completed, the ginkgo fruit slices are extracted and the extract is collected, and the remaining solid matter is fermented with a bacterial agent to obtain a fermentation liquid; (A5) The extract obtained in step (A4) and the fermentation liquid are mixed and sterilized to obtain a ginkgo fruit extract.

4. The method for preparing a meal replacement food according to claim 3, characterized in that: The wet pickling process in step (A2) is carried out at 16 to 25° C. in the dark for 5 to 8 hours; The dry-curing in step (A3) is carried out in the absence of additives and auxiliary agents at 16 to 25° C. and away from light for 18 to 36 hours.

5. The method for preparing a meal replacement food according to claim 3, characterized in that: The extraction process in step (A4) is performed by using edible alcohol, and the extraction is performed 2 to 4 times in total, and each extraction lasts for 30 to 60 minutes; The bacterial agent in step (A4) has a concentration of 1×10 8 ~2×10 8 CFU / g of Bifidobacterium inoculum, the fermentation process is: Add 13-17 wt% of yeast powder and 10-15 wt% of corn syrup to the remaining solids, mix well, control the pH value to 6.5-7.0 at 25-40°C, and ferment for 12-36 h in the dark.

6. A method for preparing a meal replacement food according to claim 1 or 2, characterized in that: The Begonia leaf extract and Cyclocarya paliurus extract in step (1) are prepared by the following method: (B1) Wash and crush the crabapple leaves or Cyclocarya paliurus leaves; (B2) adding an organic solvent in proportion, extracting and collecting the extract, and adding a bacterial agent to the remaining solid matter for fermentation treatment; (B3) collecting the fermentation liquid produced after the fermentation, mixing the fermentation liquid and the extract, and then sterilizing the mixture to obtain the crabapple leaf extract.

7. The method for preparing a meal replacement food according to claim 6, characterized in that: The organic solvent in step (B2) is a 50-80 wt% ethanol solution; The ethanol solution is added at a ratio of 40 to 60 mL per gram of Begonia leaf or Cyclocarya paliurus leaf; The bacterial agent in step (B2) has a concentration of 1×10 8 ~2×10 8 The fermentation treatment was carried out at 30-35 ℃ in the dark for 36-48 h.

8. The method for preparing a meal replacement food according to claim 1, characterized in that: The protein sources in step (2) are soy protein and milk powder, each accounting for 15-20 wt% in the meal replacement food; The sugar source in step (2) is inulin, which accounts for 3 to 5 wt% in the meal replacement food.

9. The method for preparing a meal replacement food according to claim 1, characterized in that: The vitamins in step (3) are complex vitamins, which account for 1 to 2 wt% of the meal replacement food; The oil in step (3) is hemp seed oil and grape seed oil, and the proportion of each of them in the meal replacement food is 1.5-2.5 wt%; The food additives in step (3) are resistant dextrin and curcumin, and in the meal replacement food, the resistant dextrin accounts for 1.0-1.5 wt%, and the curcumin accounts for 3-5 wt%; The base material in step (3) is a pumpkin flour mixture with a mass 8 to 12 times that of the mixed solution in step (1); The pumpkin flour mixture is prepared by mixing and kneading pumpkin and flour in a mass ratio of 1:(1.3-1.7).

10. A meal replacement food prepared by the method according to any one of claims 1 to 9.

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