Appetite-inhibiting satiety dietary fiber composition as well as preparation method and application thereof

Abstract

The invention provides a satiety dietary fiber composition for inhibiting appetite as well as a preparation method and application thereof, and relates to the technical field of foods. The satiety dietary fiber composition disclosed by the invention is prepared from the following components in parts by weight: 7.5 to 21 parts of dietary fiber particles, 5 to 18 parts of citrus fiber, 0.1 to 0.4 part of folium mori extract, 0.05 to 0.4 part of matcha powder, 0.05 to 0.4 part of sophora flower bud powder and 0.05 to 0.4 part of konjaku flour, the preparation method comprises the following steps: mixing organic acid, water and sodium carboxymethyl cellulose, and concentrating at the temperature of 30-100 DEG C; and continuously drying at the temperature of 100-180 DEG C to obtain the dietary fiber particles. The composition obtained by combining the high-swelling dietary fiber particles and supplementing the citrus fibers, the mulberry leaf extract, the matcha powder, the sophora flower bud powder and the konjaku flour has the effects of delaying digestion time and remarkably reducing weight and fat.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to a satiety dietary fiber composition for suppressing appetite, a preparation method and an application thereof. Background Art

[0002] Obesity is an important cause of chronic diseases such as diabetes, hypertension and various cancers. In addition, obesity may also cause psychological disorders such as inferiority, depression and anxiety, affecting the mental health of individuals.

[0003] The solution to the problem of obesity depends on exercise and dieting. In a fast-paced life, dieting is increasingly popular because of its convenience, and healthy and efficient dieting and weight loss methods have become the focus of research. Meal replacement products adjust the intake ratio of protein, fat, carbohydrates, dietary fiber, vitamins, minerals and other trace elements in the dietary structure to ensure that the various nutrients needed by the human body are met during the weight loss process, thereby achieving healthy weight loss.

[0004] The hydrophilic functional groups of sodium carboxymethyl cellulose (CMC-Na) can form hydrogen bonds with water molecules, attracting and retaining water. The interaction between the carboxyl groups and water molecules causes the molecular chains to stretch and expand, forming a three-dimensional network structure. The swelling properties of CMC-Na cause it to swell after absorbing water in the stomach, enhancing satiety and reducing food intake. In addition, CMC-Na releases water when it reaches the colon and is excreted from the body with feces without being absorbed by the human body, achieving a high sense of satiety and burden-free weight loss.

[0005] Dietary fiber plays a key role in intestinal health. It can be fermented by intestinal microorganisms to produce short-chain fatty acids, which are essential for intestinal health and promote intestinal motility. Soluble dietary fiber helps improve blood sugar levels by slowing down the absorption of sugars and lowering blood cholesterol levels. In addition, due to its water absorption, soluble dietary fiber forms a gel-like substance in the stomach, increasing the volume of food and thus enhancing satiety.

[0006] Chinese invention patent CN108936431A discloses a nutritional meal replacement composition for enhancing satiety, which includes the following components in the following proportions based on weight: 2-80 parts of plant protein, 1-80 parts of animal protein, 2-8 parts of dietary fiber, 0.01-10 parts of complex vitamins and 0.01-90 parts of complex minerals. The composition has the characteristics of low fat, high protein and high dietary fiber content. Although the composition also includes thickener and guarana flavor, the above components only play the role of thickening and increasing the taste.

[0007] Chinese invention patent CN115969045A discloses a composition with weight health management function, which includes a composition for regulating sugar metabolism and a composition for regulating fat metabolism; the mass ratio of the composition for regulating sugar metabolism and the composition for regulating fat metabolism is 0.1-5:1; wherein the composition for regulating sugar metabolism includes α-cyclodextrin, L-arabinose, and white kidney bean extract; the composition for regulating fat metabolism includes one or more of green coffee concentrate powder, apple concentrate powder, green tea concentrate powder, citrus powder, and guarana extract. This combination can stabilize blood sugar, protect liver function, and reduce blood lipids while controlling weight.

[0008] Chinese invention patent CN113017089A discloses a meal replacement composition for improving basal metabolic level, a preparation method and an application thereof, wherein the composition comprises the following raw materials: 3-4 parts of dietary fiber, 4-5 parts of oligosaccharides, 3-5 parts of protein powder, 3-5 parts of fatty acid powder, 1-4 parts of Chinese herbal extract, 0.5-1.5 parts of white kidney bean extract, 0.5-1.5 parts of guarana extract, 0.01-0.1 parts of bird's nest acid, 0.02-0.05 parts of complex vitamins and 0.3-0.7 parts of complex minerals. The invention can delay the decomposition and absorption of carbohydrates, improve intestinal flora and intestinal function, and achieve the purpose of reducing weight and lipids, reducing postprandial blood sugar and improving diabetic symptoms without enduring hunger.

[0009] Although meal replacement products currently on the market have a certain effect in controlling diet, the satiety effect can usually only last for 1-2 hours, and the appetite may be stimulated after the satiety disappears. Therefore, it is necessary to develop a product that can comprehensively improve satiety, suppress appetite, and make eating without burden. Summary of the invention

[0010] In view of the problems existing in the prior art, the present invention provides a satiety dietary fiber composition for suppressing appetite, a preparation method and an application thereof. The satiety dietary fiber composition obtained by combining high-swelling dietary fiber particles with citrus fiber, mulberry leaf extract, matcha powder, locust bean powder and konjac powder has the effects of delaying digestion time and significantly reducing weight and fat.

[0011] To achieve the above purpose, the technical solution adopted by the present invention is as follows: Firstly, the present invention provides a satiety dietary fiber composition for suppressing appetite, which comprises, by weight, 7.5-21 parts of dietary fiber particles, 5-18 parts of citrus fiber, 0.1-0.4 parts of mulberry leaf extract, 0.05-0.4 parts of matcha powder, 0.05-0.4 parts of sophora japonica powder and 0.05-0.4 parts of konjac powder.

[0012] Preferably, the satiety dietary fiber composition comprises, by weight, 13-15 parts of dietary fiber particles, 5-15 parts of citrus fiber, 0.15-0.3 parts of mulberry leaf extract, 0.1-0.3 parts of matcha powder, 0.1-0.3 parts of sophora japonica powder and 0.1-0.3 parts of konjac powder.

[0013] Further preferably, the satiety dietary fiber composition comprises, by weight, 14 parts of dietary fiber granules, 10 parts of citrus fiber, 0.2 parts of mulberry leaf extract, 0.2 parts of matcha powder, 0.2 parts of sophora japonica powder and 0.2 parts of konjac powder.

[0014] Preferably, the dietary fiber particles are prepared from raw materials including sodium carboxymethyl cellulose and organic acid.

[0015] Further preferably, the raw materials for preparing the dietary fiber particles may also include oat fiber powder and / or auxiliary materials.

[0016] In the present invention, there is no further limitation on the components of the auxiliary materials, and different auxiliary material components have no significant effect on the technical effect. The auxiliary materials are selected from at least one of resistant dextrin, erythritol, polydextrose, and oligofructose.

[0017] In the present invention, the oat fiber powder can also be replaced by white kidney bean fiber powder, apple fiber or psyllium husk powder; the above ingredients can all achieve the technical effects described in the invention.

[0018] Preferably, the preparation method of the dietary fiber particles comprises the steps of: (1) mixing an organic acid, water and sodium carboxymethyl cellulose to obtain a mixed solution; (2) Two-stage drying process: One-stage drying: the mixed solution is concentrated at a temperature of 30-100°C to obtain a concentrated solution; Second stage drying: The concentrated liquid is further dried at a temperature of 100-180°C to obtain dietary fiber particles.

[0019] Further preferably, when the dietary fiber particles further include oat fiber powder and / or auxiliary materials, after drying, the oat fiber powder and the auxiliary materials are added and mixed evenly to obtain the dietary fiber particles.

[0020] More preferably, when the dietary fiber particles further include oat fiber powder and / or auxiliary materials, the mass ratio of the component containing sodium carboxymethyl cellulose and organic acid obtained after drying (referred to as treated sodium carboxymethyl cellulose) to the oat fiber powder and auxiliary materials is 5-20:0.1-15:0.1-5.

[0021] More preferably, the mass ratio of the treated sodium carboxymethyl cellulose to the oat fiber powder and the auxiliary materials is 3-6:10-15:0.1-5.

[0022] More preferably, the mass ratio of the treated sodium carboxymethyl cellulose to the oat fiber powder and the auxiliary materials is 4:10:0.1-5.

[0023] Further preferably, in step (1), the weight ratio of the organic acid, water and sodium carboxymethyl cellulose is 0.15-4:400:6-12.

[0024] More preferably, in step (1), the weight ratio of the organic acid, water and sodium carboxymethyl cellulose is 0.2-3:400:7-10.

[0025] More preferably, in step (1), the weight ratio of the organic acid, water and sodium carboxymethyl cellulose is 0.5:400:10.

[0026] More preferably, in step (1), the organic acid is a polycarboxylic acid, and the polycarboxylic acid is at least one selected from citric acid and malic acid.

[0027] Further preferably, in step (1), the temperature is 40-90°C.

[0028] More preferably, in step (1), the temperature is 40-80°C.

[0029] Further preferably, in step (2), the two-stage drying treatment is specifically as follows: first-stage drying: the mixed solution is concentrated at a temperature of 30-100°C for 1-12 hours to obtain a concentrated solution; second-stage drying: the concentrated solution is further dried at a temperature of 100-180°C for 1-12 hours.

[0030] More preferably, in step (2), the two-stage drying treatment is specifically as follows: first-stage drying: the mixed solution is concentrated at a temperature of 40-90°C for 2-10 hours to obtain a concentrated solution; second-stage drying: the concentrated solution is further dried at a temperature of 100-170°C for 2-10 hours.

[0031] More preferably, in step (2), the two-stage drying treatment is specifically as follows: first-stage drying: the mixed solution is concentrated at a temperature of 40-85°C for 3-10 hours to obtain a concentrated solution; second-stage drying: the concentrated solution is further dried at a temperature of 100-165°C for 3-10 hours.

[0032] More preferably, in step (2), the two-stage drying treatment is specifically as follows: first-stage drying: the mixed solution is concentrated at a temperature of 40-55°C for 8-10 hours to obtain a concentrated solution; second-stage drying: the concentrated solution is further dried at a temperature of 100-115°C for 7-10 hours.

[0033] More preferably, step (2) further comprises a crushing step, wherein the powder is crushed after drying to obtain particles with a particle size of 100 μm-1000 μm.

[0034] Further preferably, in step (2), the concentration standard is: concentrating to a moisture content of ≤30%.

[0035] Further preferably, in step (2), the drying standard is: moisture content ≤ 7%.

[0036] Then, the present invention provides a method for preparing the above-mentioned satiety dietary fiber composition, comprising the steps of: uniformly mixing the components to obtain the satiety dietary fiber composition.

[0037] Preferably, the preparation method is specifically: S1, mixing citrus fiber, mulberry leaf extract, matcha powder, locust bean flour and konjac flour to obtain mixture 1; S2. Mixing the mixture 1 with the dietary fiber particles to obtain a composition.

[0038] Finally, the present invention provides the use of the above-mentioned satiety dietary fiber composition in preparing food with the effects of suppressing appetite, improving satiety, and reducing weight and fat.

[0039] Compared with the prior art, the present invention has the following beneficial effects: 1. The present invention uses sodium carboxymethyl cellulose and organic acid as raw materials for preparing fiber particles. Under high temperature conditions, the organic acid is converted into cyclic anhydride, and then undergoes esterification reaction with sodium carboxymethyl cellulose; after the reaction, it is first subjected to a stage of drying to achieve sufficient cross-linking, and then a second stage of drying is performed to achieve rapid drying; the present invention successfully prepares dietary fiber particles with high swelling properties; the dietary fiber particles are highly safe, the hydrogel exhibits excellent mechanical properties, and the water absorption and swelling properties are significantly improved, thereby increasing the sense of fullness after eating, prolonging the fullness time, and effectively reducing the sense of hunger.

[0040] 2. The satiating dietary fiber composition of the present invention assists in weight management through the synergistic combination of different raw materials: 1-deoxynojirimycin (DNJ) in mulberry leaf extract slows down the conversion of carbohydrates into glucose and reduces blood sugar fluctuations by inhibiting the activity of α-glucosidase; Sophora japonica powder absorbs water and swells in the stomach due to its high fiber characteristics, prolongs the time of fullness and reduces the need for calorie intake; catechins and caffeine in matcha jointly activate the fat oxidation process and accelerate energy metabolism, while the combination of caffeine and L-theanine relieves hunger and inhibits unnecessary eating impulses by regulating nerve signal transmission; in the satiating dietary fiber composition of the present invention, through the synergistic combination of the components, the three key links of sugar absorption, calorie intake restriction and fat metabolism enhancement are respectively targeted, forming a continuous regulation from dietary intervention to energy consumption, thereby achieving significant effects of suppressing appetite, improving satiety, and reducing weight and fat.

[0041] 3. The satiety dietary fiber composition proposed in the present invention achieves appetite suppression and weight management through the synergistic effect of physical and chemical dual pathways: the high swelling dietary fiber quickly absorbs water and swells in the stomach, forming a physical barrier to immediately suppress excessive eating; at the same time, mulberry leaf extract, matcha powder, sophora japonica powder and konjac powder construct a multi-target metabolic regulation network: delaying carbohydrate absorption, activating fat oxidation metabolism, and improving the intestinal signal transmission environment; the present invention combines the immediate intervention of physical filling with the continuous regulation of plant active ingredients, which not only avoids the tolerance problem caused by a single satiety mechanism, but also forms a closed loop through the two-way effect of limiting intake and promoting consumption, ultimately achieving full-cycle weight management from "reducing energy intake" to "optimizing energy utilization". DETAILED DESCRIPTION

[0042] 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.

[0043] When the embodiments give numerical ranges, it should be understood that, unless otherwise specified in the present invention, both endpoints of each numerical range and any numerical value between the two endpoints can be selected. Unless otherwise defined, all technical and scientific terms used in the present invention have the same meanings as those generally understood by those of ordinary skill in the art to which the present invention belongs.

[0044] The present invention is further described below by way of specific examples. Unless otherwise specified, the various chemical reagents used in the examples of the present invention are obtained through conventional commercial channels.

[0045] In the following examples, the sodium carboxymethyl cellulose was purchased from Changzhou Guoyu Environmental Protection Technology Co., Ltd.; the citrus fiber was purchased from Meizhou Jinyoukang Health Technology Co., Ltd.; the oat fiber powder was purchased from Fengxiang County Nuo Ruixian Agricultural Products Co., Ltd.; the mulberry leaf extract was purchased from Bozhong Shengjing Pharmaceutical Technology (Beijing) Co., Ltd.; the matcha powder was purchased from Hangzhou Mingbao Biotechnology Co., Ltd.; the sophora japonica powder was purchased from Shaanxi Huike Plant Development Co., Ltd.; and the konjac powder was purchased from Hubei Yizhi Konjac Biotechnology Co., Ltd. Products from different manufacturers have no significant effect on the effect.

[0046] Basic Example The preparation method of dietary fiber granules is as follows: (1) mixing an organic acid, water and sodium carboxymethyl cellulose to obtain a mixed solution, wherein the mass ratio of the organic acid, water and sodium carboxymethyl cellulose is 0.15-4:400:6-12; (2) Two-stage drying process: One-stage drying: the mixed solution is concentrated at a temperature of 30-100°C for 1-12 hours to obtain a concentrated solution, the moisture content of which is ≤30%; Second stage drying: The concentrated liquid is further dried at a temperature of 100-180°C for 1-12 hours until the moisture content is ≤7%, and then crushed to obtain dietary fiber particles with a particle size of 100μm-1000μm.

[0047] In the embodiments of the present invention, the dietary fiber particles prepared using the basic embodiments can achieve the technical effects described in the present invention.

[0048] Example 1 The preparation method of dietary fiber granules is as follows: (1) mixing citric acid, water and sodium carboxymethyl cellulose at a temperature of 40° C. to obtain a mixed solution, wherein the mass ratio of citric acid, water and sodium carboxymethyl cellulose is 0.4:400:12; (2) Two-stage drying process: One-stage drying: the mixed solution is concentrated at 40°C for 10 h to obtain a concentrated solution; Second stage drying: The concentrated liquid is further dried at a temperature of 100° C. for 10 hours and crushed to obtain dietary fiber particles with a particle size ranging from 100 μm to 1000 μm.

[0049] Example 2 The preparation method of dietary fiber granules is as follows: (1) mixing DL-malic acid, water and sodium carboxymethyl cellulose at a temperature of 40° C. to obtain a mixed solution, wherein the mass ratio of DL-malic acid, water and sodium carboxymethyl cellulose is 0.5:400:10; (2) Two-stage drying process: One-stage drying: the mixed solution is concentrated at 40°C for 10 h to obtain a concentrated solution; Second stage drying: The concentrated liquid is further dried at a temperature of 100° C. for 10 hours and crushed to obtain dietary fiber particles with a particle size ranging from 100 μm to 1000 μm.

[0050] Example 3 Different from Example 2, the temperature and drying time in the preparation process of the dietary fiber particles are different, specifically: (1) mixing DL-malic acid, water and sodium carboxymethyl cellulose at a temperature of 40° C. to obtain a mixed solution, wherein the mass ratio of DL-malic acid, water and sodium carboxymethyl cellulose is 0.5:400:10; (2) Two-stage drying process: One-stage drying: the mixed solution is concentrated at 50°C for 9 hours to obtain a concentrated solution; Second stage drying: The concentrated liquid is further dried at a temperature of 110° C. for 8 hours and crushed to obtain dietary fiber particles with a particle size ranging from 100 μm to 1000 μm.

[0051] Example 4 Different from Example 2, the temperature and drying time in the preparation process of the dietary fiber particles are different, specifically: (1) mixing DL-malic acid, water and sodium carboxymethyl cellulose at a temperature of 40° C. to obtain a mixed solution, wherein the mass ratio of DL-malic acid, water and sodium carboxymethyl cellulose is 0.5:400:10; (2) Two-stage drying process: One-stage drying: the mixed solution is concentrated at a temperature of 55°C for 8 hours to obtain a concentrated solution; Second stage drying: The concentrated liquid is further dried at a temperature of 115° C. for 7 hours and crushed to obtain dietary fiber particles with a particle size ranging from 100 μm to 1000 μm.

[0052] Comparative Example 1 Different from Example 1, the preparation method of dietary fiber particles is a one-stage drying process: (1) mixing citric acid, water and sodium carboxymethyl cellulose at a temperature of 40° C. to obtain a mixed solution, wherein the mass ratio of citric acid, water and sodium carboxymethyl cellulose is 0.4:400:12; (2) Drying treatment: The mixed solution is dried at 100°C for 20 hours and crushed to obtain dietary fiber particles with a particle size ranging from 100 μm to 1000 μm.

[0053] Comparative Example 2 Different from Example 1, the temperature during the preparation of the dietary fiber particles is different, specifically: (1) mixing citric acid, water and sodium carboxymethyl cellulose at a temperature of 40° C. to obtain a mixed solution, wherein the mass ratio of citric acid, water and sodium carboxymethyl cellulose is 0.4:400:12; (2) Two-stage drying process: One-stage drying: the mixed solution is concentrated at 20°C for 10 h to obtain a concentrated solution; Second stage drying: The concentrated liquid is further dried at a temperature of 200° C. for 10 hours and crushed to obtain dietary fiber particles with a particle size ranging from 100 μm to 1000 μm.

[0054] Experiment 1 Swelling ratio test of CMC-Na in simulated gastric juice, small intestinal juice and colonic juice Test method: A swelling experiment was used to evaluate the swelling effects of the dietary fiber particles of Examples 1 to 4, the dietary fiber particles of Comparative Examples 1 and 2, and untreated sodium carboxymethyl cellulose (untreated CMC-Na) in different liquid media.

[0055] Artificial gastric juice, artificial small intestinal juice and artificial colonic juice were prepared according to the provisions of the 2015 edition of the Chinese Pharmacopoeia. The specific method is as follows: Artificial gastric juice: Take 16.4 mL of dilute hydrochloric acid, add about 800 mL of water and 10 g of pepsin, shake well, and dilute with water to 1000 mL. The final pH value is 1.5.

[0056] Artificial small intestinal fluid: Take 6.8 g of potassium dihydrogen phosphate, add 500 mL of water to dissolve it, and adjust the pH value to 6.8 with 0.1 mol / L sodium hydroxide solution; take another 10 g of pancreatic enzyme, add appropriate amount of water to dissolve it, mix the two liquids, and dilute with water to 1000 mL.

[0057] Artificial colon fluid: Take 5.59 g of dipotassium hydrogen phosphate and 0.41 g of potassium dihydrogen phosphate, add water to dissolve, and make up to 1000 mL. Adjust the pH value to 8.4 with 0.1 mol / L sodium hydroxide solution.

[0058] Accurately weigh 0.500±0.005g of dietary fiber particles and untreated CMC-Na, respectively, and record them as W 干 Then, the above samples were respectively put into flasks containing 500 mL of artificial gastric juice, and stirred continuously with a magnetic stirrer under heating in a 37°C water bath. After the CMC hydrogel swelled for 90 minutes, the CMC hydrogel samples swollen in artificial gastric juice were obtained by suction filtration and accurately weighed and recorded as W. 胃The CMC hydrogel samples swollen in artificial gastric juice were placed in flasks containing 500 mL of artificial intestinal juice, and stirred continuously with a magnetic stirrer under heating in a 37°C water bath. After the CMC hydrogel swelled for 90 minutes, the CMC hydrogel samples swollen in artificial intestinal juice were obtained by suction filtration and accurately weighed and recorded as W. 小肠 The CMC hydrogel sample swollen in the artificial small intestinal fluid was placed in a flask containing 500 mL of artificial colon fluid and stirred continuously with a magnetic stirrer under heating in a 37°C water bath. After the hydrogel swelled for 90 minutes, the CMC hydrogel sample swollen in the artificial colon fluid was obtained by suction filtration and accurately weighed and recorded as W. 结肠 .

[0059] The swelling ratio of CMC hydrogel was calculated according to the following formula: Swelling ratio in artificial gastric juice Q = W 胃 / W 干 ; Swelling ratio in artificial intestinal fluid Q=W 小肠 / W 干 ; Swelling ratio in artificial colonic fluid Q = W 结肠 / W 干 .

[0060] The swelling ratio results of CMC in various media are shown in Table 1.

[0061] Table 1

[0062] As can be seen from Table 1, the dietary fiber particles prepared in Examples 1 to 4 of the present invention play a role in stable support and swelling in gastric juice, still have good support in small intestinal juice, and collapse to less than 15 times in colonic juice. The dietary fiber particles of the present invention have a high swelling ratio, can quickly achieve a full stomach effect, thereby suppressing appetite, and have good human safety.

[0063] The untreated CMC-Na and the dietary fiber particles of Comparative Examples 1 and 2 have relatively low swelling in gastric juice, small intestinal juice and colonic juice, and have weak satiety effects.

[0064] In Examples 5 to 11 and Comparative Examples 3 to 7, the preparation method of the dietary fiber particle component used is: (1) mixing citric acid, water and sodium carboxymethyl cellulose at a temperature of 40° C. to obtain a mixed solution, wherein the mass ratio of citric acid, water and sodium carboxymethyl cellulose is 0.4:400:12; (2) Two-stage drying process: One-stage drying: the mixed solution is concentrated at 40°C for 10 h to obtain a concentrated solution; Second stage drying: the concentrated liquid is further dried at 100°C for 10 hours, and then crushed to obtain the treated sodium carboxymethyl cellulose with a particle size ranging from 100 μm to 1000 μm; (3) Mixing the treated sodium carboxymethyl cellulose obtained in step (2) with oat fiber powder to obtain dietary fiber granules.

[0065] Example 5 A satiety dietary fiber composition for suppressing appetite, comprising, by weight, 14 parts of dietary fiber particles (4 parts of processed sodium carboxymethyl cellulose, 10 parts of oat fiber powder), 10 parts of citrus fiber, 0.2 parts of mulberry leaf extract, 0.2 parts of matcha powder, 0.2 parts of locust bean powder and 0.2 parts of konjac powder.

[0066] The preparation method of the satiety dietary fiber composition is: S1, mixing citrus fiber, mulberry leaf extract, matcha powder, locust bean flour and konjac flour to obtain mixture 1; S2. Mix the mixture 1 with the dietary fiber particles to obtain a satiety dietary fiber composition.

[0067] Example 6 The difference from Example 5 is that the weight ratio of each component of the satiety dietary fiber composition is different, specifically: The components of the satiety dietary fiber composition are as follows, by weight: 13 parts of dietary fiber particles (3 parts of treated sodium carboxymethyl cellulose, 10 parts of oat fiber powder), 5 parts of citrus fiber, 0.15 parts of mulberry leaf extract, 0.1 parts of matcha powder, 0.1 parts of locust bean powder and 0.1 parts of konjac powder. The rest are the same as those in Example 5.

[0068] Example 7 The difference from Example 5 is that the weight ratio of each component of the satiety dietary fiber composition is different, specifically: The components of the satiety dietary fiber composition are as follows, by weight: 15 parts of dietary fiber particles (5 parts of treated sodium carboxymethyl cellulose, 10 parts of oat fiber powder), 15 parts of citrus fiber, 0.3 parts of mulberry leaf extract, 0.3 parts of matcha powder, 0.3 parts of locust bean powder and 0.3 parts of konjac powder. The rest are the same as those in Example 5.

[0069] Example 8 The difference from Example 5 is that the weight ratio of each component of the satiety dietary fiber composition is different, specifically: The components of the satiety dietary fiber composition are as follows, by weight: 7.5 parts of dietary fiber particles (2.5 parts of treated sodium carboxymethyl cellulose, 5 parts of oat fiber powder), 5 parts of citrus fiber, 0.1 parts of mulberry leaf extract, 0.05 parts of matcha powder, 0.05 parts of locust bean powder and 0.05 parts of konjac powder. The rest are the same as those in Example 5.

[0070] Example 9 The difference from Example 5 is that the weight ratio of each component of the satiety dietary fiber composition is different, specifically: The components of the satiety dietary fiber composition are as follows, by weight: 21 parts of dietary fiber particles (6 parts of treated sodium carboxymethyl cellulose, 15 parts of oat fiber powder), 18 parts of citrus fiber, 0.4 parts of mulberry leaf extract, 0.4 parts of matcha powder, 0.4 parts of locust bean powder and 0.4 parts of konjac powder. The rest are the same as those in Example 5.

[0071] Comparative Example 3 Different from Example 5, the dietary fiber particles in the appetite-suppressing satiety dietary fiber composition are replaced with sodium carboxymethyl cellulose, specifically: The components of the satiety dietary fiber composition are as follows, by weight: 14 parts of sodium carboxymethylcellulose, 10 parts of citrus fiber, 0.2 parts of mulberry leaf extract, 0.2 parts of matcha powder, 0.2 parts of locust bean powder and 0.2 parts of konjac powder. The rest are the same as those in Example 5.

[0072] Comparative Example 4 Different from Example 5, the appetite suppressing satiety dietary fiber composition does not contain citrus fiber, mulberry leaf extract, matcha powder and konjac powder.

[0073] A satiety dietary fiber composition for suppressing appetite comprises, by weight, 14 parts of dietary fiber particles (4 parts of processed sodium carboxymethyl cellulose, 10 parts of oat fiber powder) and 0.2 parts of locust bean powder.

[0074] The preparation method of the satiety dietary fiber composition comprises the following steps: mixing dietary fiber particles with locust bean flour to obtain the satiety dietary fiber composition.

[0075] The rest is the same as in Example 5.

[0076] Comparative Example 5 Different from Example 5, the composition does not contain dietary fiber particles and sophora japonica powder.

[0077] A composition comprises, by weight, 10 parts of citrus fiber, 0.2 parts of mulberry leaf extract, 0.2 parts of matcha powder and 0.2 parts of konjac flour.

[0078] The preparation method of the composition comprises the following steps: mixing citrus fiber, mulberry leaf extract, matcha powder and konjac powder to obtain the composition.

[0079] The rest is the same as in Example 5.

[0080] Comparative Example 6 Different from Example 5, the citrus fiber was replaced by inulin.

[0081] The preparation method of the satiety dietary fiber composition is: S1, mixing inulin, mulberry leaf extract, matcha powder, sophora japonica powder and konjac powder to obtain mixture 1; S2. Mix the mixture 1 with the dietary fiber particles to obtain a satiety dietary fiber composition.

[0082] The rest is the same as in Example 5.

[0083] Comparative Example 7 The difference from Example 5 is that the weight ratio of each raw material component in the satiety dietary fiber composition is different, specifically: 14 parts of dietary fiber particles (4 parts of treated sodium carboxymethyl cellulose, 10 parts of oat fiber powder), 10 parts of citrus fiber, 0.02 parts of mulberry leaf extract, 0.55 parts of matcha powder, 0.36 parts of locust bean powder and 0.02 parts of konjac powder. The rest is the same as Example 5.

[0084] Experiment 2 Evaluation of satiety effect To evaluate the effects of different samples on satiety in healthy volunteers. First, volunteers were trained to master the satiety evaluation method and to perform the test in accordance with the T / CNSS 019 Food Satiety Test Specification. For three consecutive working days, volunteers scored the four indicators of satiety (satiety, hunger, appetite, and estimated food intake) before and after lunch, and individuals with a coefficient of variation greater than 20% were excluded.

[0085] Basic requirements for volunteers: Volunteers with regular work and rest schedules and three normal meals are recruited, and special groups such as pregnant women, nursing mothers, people engaged in heavy physical activities or high-intensity exercise are excluded; those who have been sleep deprived for the past 3 months; those who self-report a weight gain or loss of ≥4kg in the past 3 months; those who are taking weight-loss medications; those with special eating habits (for example: low-carb diet, intermittent fasting, etc.); those who are judged to have an abnormal eating attitude based on the eating attitude test; those with serious heart, liver, kidney, gastrointestinal tract, hematopoietic system, and nervous system dysfunction and those who have undergone weight loss surgery, or have a history of surgery or hospitalization in the past 3 months; those with eating disorders such as binge eating disorder, anorexia, and bulimia nervosa; those with abnormal glucose metabolism and lipid metabolism; those who are intolerant or allergic to the test food; excessive smokers (>15 cigarettes / day) or drinkers (the amount of alcohol consumed is >15g / day).

[0086] Qualified volunteers were randomly divided into 10 groups, with 10 people in each group, and each group took 12.8 g of the composition of Example 5 to Example 9 and Comparative Example 3 to Comparative Example 7.

[0087] Before the test, volunteers need to maintain normal work and rest and eating habits, fast after dinner the day before the test, and avoid high-fiber and high-sugar foods. On the day of the test, volunteers sit quietly for 10 minutes and fill out the fasting satiety scale, strictly control eating within 5 to 10 minutes, and fill out the satiety scale regularly within 30 to 240 minutes after eating. During the test, volunteers remain quiet, avoid discussion, and drink no more than 500 ml of water. Any female volunteers with colds, allergic symptoms or menstruation will suspend the test. After the experiment, the volunteers' satiety scores, hunger scores, appetite (desire for food) scores, and estimated food intake are counted.

[0088] The satiety score results (average score) are shown in Table 2.

[0089] Table 2

[0090] As can be seen from Table 2, the intake of the satiety dietary fiber compositions of Examples 5 to 9 of the present invention can significantly enhance satiety within the test time and maintain this effect for 4 hours. The satiety of Comparative Examples 3 to 7 is lower than that of Examples 5 to 9 within 30 minutes, and the satiety disappears at about 3 hours, and hunger appears at 4 hours.

[0091] The results of hunger score are shown in Table 3.

[0092] Table 3

[0093] As can be seen from Table 3, compared with the comparative example, the intake of the satiety dietary fiber composition of Example 5-Example 9 of the present invention can significantly reduce hunger and maintain effectiveness within 4 hours. All groups can reduce hunger within 30 minutes after taking the composition, but the hunger of the comparative example 3-Comparative example 7 group gradually increases in the following 3 hours, and the hunger increases after 4 hours. In contrast, the hunger of the Example 5-Example 9 group increases more slowly within 3 hours, and the hunger within 4 hours is significantly reduced compared to 0 minutes.

[0094] The results of appetite (desire for food) scores are shown in Table 4.

[0095] Table 4

[0096] As can be seen from Table 4, all groups were able to reduce appetite within 30 minutes after ingestion of the composition. However, the appetite of the comparative examples 3 to 7 groups gradually increased within the following 3 hours, and increased to a level higher than 0 minutes after 4 hours. The appetite of the example 5 to 9 groups increased slowly within 3 hours, and was still lower than 0 minutes after 4 hours. Therefore, the composition of the present invention can significantly suppress appetite.

[0097] The results of the estimated food intake scores are shown in Table 5 .

[0098] Table 5

[0099] As can be seen from Table 5, all groups showed an effect of reducing the expected food intake score within 30 minutes of ingestion of the composition. However, the food intake scores of the comparative examples 3 to 7 groups gradually increased in the next 3 hours, and finally rose to the same level as 0 minutes after 4 hours, or even higher than the expected food intake score at 0 minutes. In contrast, the food intake scores of the examples 5 to 9 groups increased more slowly within 3 hours, and the expected food intake scores were lower than 0 minutes after 4 hours.

[0100] Experiment 3: Testing the effects of weight loss and fat reduction The volunteers in Experiment 2 continued to be tested on their weight loss and fat reduction effects.

[0101] Two days before the test, volunteers should follow a regular schedule and eat normally; eat between 18:00-20:00 the day before the test, avoid high-fiber and high-sugar foods, and fast after 20:00; avoid strenuous exercise in the morning of the test day; weigh and record initial weight the day before the test. During the test, if volunteers need to drink water, no more than 200mL. Eat lunch and dinner normally within 20-30 minutes after the test, and stop eating when you feel full. The test period is 4 weeks, and weight and body fat are weighed regularly every day within 4 weeks (the weighing time period remains consistent within 4 weeks).

[0102] The results of body weight changes are shown in Table 6.

[0103] Table 6

[0104] The body fat changes of volunteers in each group are shown in Table 7.

[0105] Table 7

[0106] It can be seen from Tables 6 and 7 that under the same experimental conditions, each group experienced a reduction in body weight and body fat. However, the number of people who lost more than 10% of their body weight in the groups that consumed the satiety dietary fiber compositions of Examples 5 to 9 was significantly higher than that in the groups of Comparative Examples 3 to 7, and the proportion of body fat reduction in Examples 5 to 9 was significantly higher than that in the groups of Comparative Examples 3 to 7.

[0107] In summary, the composition of the present invention, which adopts dietary fiber particles prepared by a specific method and is reasonably matched with mulberry leaf extract, citrus fiber, matcha powder, locust bean powder and konjac powder, brings about the effects of significantly suppressing appetite, improving satiety, reducing hunger and food intake, and significantly improving weight loss and fat reduction effects.

[0108] 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 satiety dietary fiber composition for suppressing appetite, characterized in that The components, measured by weight, include: 7.5-21 parts of dietary fiber particles, 5-18 parts of citrus fiber, 0.1-0.4 parts of mulberry leaf extract, 0.05-0.4 parts of matcha powder, 0.05-0.4 parts of locust bean powder and 0.05-0.4 parts of konjac powder.

2. The satiety dietary fiber composition according to claim 1, characterized in that The components, measured by weight, include: 13-15 parts of dietary fiber particles, 5-15 parts of citrus fiber, 0.15-0.3 parts of mulberry leaf extract, 0.1-0.3 parts of matcha powder, 0.1-0.3 parts of locust bean powder and 0.1-0.3 parts of konjac powder.

3. The satiety dietary fiber composition according to claim 2, characterized in that The components, measured by weight, include: 14 parts of dietary fiber particles, 10 parts of citrus fiber, 0.2 parts of mulberry leaf extract, 0.2 parts of matcha powder, 0.2 parts of locust bean powder and 0.2 parts of konjac powder.

4. The satiety dietary fiber composition according to any one of claims 1 to 3, characterized in that The raw materials of the dietary fiber particles include sodium carboxymethyl cellulose and organic acid.

5. The satiety dietary fiber composition according to claim 4, characterized in that The preparation method of the dietary fiber particles comprises the steps of: (1) mixing an organic acid, water and sodium carboxymethyl cellulose to obtain a mixed solution; (2) Two-stage drying process: One-stage drying: the mixed solution is concentrated at a temperature of 30-100°C to obtain a concentrated solution; Second stage drying: The concentrated liquid is further dried at a temperature of 100-180°C to obtain dietary fiber particles.

6. The satiety dietary fiber composition according to claim 5, characterized in that In step (1), the organic acid is a polycarboxylic acid, and the polycarboxylic acid is selected from at least one of citric acid and malic acid.

7. The satiety dietary fiber composition according to claim 5, characterized in that In step (2), the two-stage drying treatment is specifically as follows: first-stage drying: the mixed solution is concentrated at a temperature of 30-100°C for 1-12 hours to obtain a concentrated solution; second-stage drying: the concentrated solution is further dried at a temperature of 100-180°C for 1-12 hours.

8. The satiety dietary fiber composition according to claim 7, characterized in that In step (2), the two-stage drying treatment is specifically as follows: first-stage drying: the mixed solution is concentrated at a temperature of 40-90°C for 2-10 hours to obtain a concentrated solution; second-stage drying: the concentrated solution is further dried at a temperature of 100-170°C for 2-10 hours.

9. The method for preparing the satiety dietary fiber composition according to any one of claims 1 to 8, characterized in that: The method comprises the steps of: mixing the components uniformly to obtain a satiety dietary fiber composition.

10. Use of the satiety dietary fiber composition according to any one of claims 1 to 8 in preparing food having the effects of suppressing appetite, improving satiety, and reducing weight and fat.

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