Appetite-suppressing satiety dietary fiber composition, preparation method and application thereof

Abstract

The present invention provides a kind of appetite-suppressing full belly dietary fiber composition and its preparation method and application, relate to the field of food technology.The full belly dietary fiber composition of the present invention, according to the component of weight portion including:7.5-21 parts of dietary fiber granules, 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 flour and 0.05-0.4 parts of konjac flour;Organic acid, water and sodium carboxymethyl cellulose are mixed, concentrated at a temperature of 30-100 DEG C;Continue to dry at a temperature of 100-180 DEG C, obtain dietary fiber granules.The present invention combines the dietary fiber granules of high swelling, supplemented with the composition obtained by citrus fiber, mulberry leaf extract, matcha powder, sophora japonica flour and konjac flour, with the effect of delaying digestion time, significantly reducing weight and fat.

Description

Technical Field

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

[0002] Obesity is a major contributing factor to chronic diseases such as diabetes, hypertension, and various cancers. Furthermore, obesity can also lead to psychological disorders such as low self-esteem, depression, and anxiety, impacting an individual's mental health.

[0003] The solution to obesity relies on exercise and dieting. In our fast-paced lives, dieting is increasingly popular due to its convenience, and research is focusing on healthy and effective dieting methods for weight loss. Meal replacement products adjust the dietary intake ratios of protein, fat, carbohydrates, dietary fiber, and trace elements such as vitamins and minerals to ensure that the body's essential nutrients are met during the weight loss process, achieving healthy weight loss.

[0004] The hydrophilic functional groups of sodium carboxymethylcellulose (CMC-Na) form hydrogen bonds with water molecules, attracting and retaining moisture. The interaction between the carboxymethyl 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. Furthermore, CMC-Na releases water upon reaching the colon and is excreted in the feces, preventing absorption by the body. This results in a high sense of satiety and weight loss without burden.

[0005] Dietary fiber plays a key role in intestinal health. It is fermented by intestinal microbes to produce short-chain fatty acids, which are essential for intestinal health and promote intestinal motility. Soluble dietary fiber helps improve blood sugar levels and lower blood cholesterol by slowing the absorption of carbohydrates. Furthermore, due to its water-absorbing properties, soluble dietary fiber forms a gel-like substance in the stomach, adding bulk to food and thus promoting a feeling of fullness.

[0006] Chinese invention patent CN108936431A discloses a nutritional meal replacement composition that enhances satiety. The composition comprises the following components, by weight: 2-80 parts plant protein, 1-80 parts animal protein, 2-8 parts dietary fiber, 0.01-10 parts multivitamins, and 0.01-90 parts multiminerals. The composition is low in fat, high in protein, and high in dietary fiber. While the composition also includes a thickener and guarana flavoring, these components serve only to thicken and enhance the mouthfeel.

[0007] Chinese invention patent CN115969045A discloses a composition for weight management. The composition comprises a composition for regulating sugar metabolism and a composition for regulating fat metabolism, with the mass ratio of the composition to the composition being 0.1-5:1. The composition comprises α-cyclodextrin, L-arabinose, and white kidney bean extract, while the composition for regulating fat metabolism comprises 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 lower blood lipids while controlling weight.

[0008] Chinese invention patent CN113017089A discloses a meal replacement composition for improving basal metabolic rate, as well as its preparation method and application. The composition comprises the following ingredients: 3-4 parts dietary fiber, 4-5 parts oligosaccharides, 3-5 parts protein powder, 3-5 parts fatty acid powder, 1-4 parts Chinese herbal extract, 0.5-1.5 parts white kidney bean extract, 0.5-1.5 parts guarana extract, 0.01-0.1 parts bird's nest acid, 0.02-0.05 parts multivitamins, and 0.3-0.7 parts multiminerals. This invention can delay the breakdown and absorption of carbohydrates, improve intestinal flora and intestinal function, and achieve the goals of weight loss, lipid reduction, postprandial blood sugar reduction, and improvement of diabetic symptoms without starvation.

[0009] While meal replacement products currently on the market can help control dietary intake, their satiety typically only lasts for 1-2 hours, and after the feeling of fullness wears off, it can stimulate appetite. Therefore, there is a need to develop a product that comprehensively enhances satiety, suppresses appetite, and allows for a stress-free meal. Summary of the Invention

[0010] In response to the problems existing in the prior art, the present invention provides a satiating dietary fiber composition that suppresses appetite, as well as a preparation method and application thereof. The satiating dietary fiber composition obtained by combining highly swelling dietary fiber particles with citrus fiber, mulberry leaf extract, matcha powder, sophora japonica rice flour and konjac flour has the effects of delaying digestion time and significantly reducing weight and fat.

[0011] To achieve the above object, the technical solution adopted by the present invention is as follows:

[0012] First, the present invention provides a satiety dietary fiber composition for suppressing appetite, which comprises, by weight, 7.5-21 parts of dietary fiber granules, 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 rice powder and 0.05-0.4 parts of konjac flour.

[0013] Preferably, the satiating dietary fiber composition comprises, by weight, 13-15 parts of dietary fiber granules, 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 flour and 0.1-0.3 parts of konjac flour.

[0014] Further preferably, the satiating 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 flour and 0.2 parts of konjac flour.

[0015] Preferably, the raw materials for preparing the dietary fiber particles include sodium carboxymethyl cellulose and organic acid.

[0016] Further preferably, the raw materials for preparing the dietary fiber particles may further include oat fiber powder and / or auxiliary materials.

[0017] In the present invention, there is no further limitation on the composition of the auxiliary material, and different auxiliary material compositions do not have a significant impact on the technical effect. The auxiliary material is selected from at least one of resistant dextrin, erythritol, polydextrose, and oligofructose.

[0018] 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.

[0019] Preferably, the preparation method of the dietary fiber particles comprises the steps of:

[0020] (1) mixing an organic acid, water and sodium carboxymethyl cellulose to obtain a mixed solution;

[0021] (2) Two-stage drying process:

[0022] One-stage drying: the mixed solution is concentrated at a temperature of 30-100°C to obtain a concentrated solution;

[0023] Second stage drying: The concentrated liquid is further dried at a temperature of 100-180°C to obtain dietary fiber particles.

[0024] Further preferably, when the dietary fiber particles further comprise 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.

[0025] 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.

[0026] 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.

[0027] 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.

[0028] Further preferably, in step (1), the weight ratio of the organic acid, water and sodium carboxymethyl cellulose is 0.15-4:400:6-12.

[0029] More preferably, in step (1), the weight ratio of the organic acid, water and sodium carboxymethyl cellulose is 0.2-3:400:7-10.

[0030] More preferably, in step (1), the weight ratio of the organic acid, water and sodium carboxymethyl cellulose is 0.5:400:10.

[0031] Further preferably, 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.

[0032] Further preferably, in step (1), the temperature is 40-90°C.

[0033] More preferably, in step (1), the temperature is 40-80°C.

[0034] 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.

[0035] 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.

[0036] 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.

[0037] 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.

[0038] Further preferably, step (2) further includes a crushing step, wherein the powder is crushed after drying to obtain particles with a particle size of 100 μm-1000 μm.

[0039] Further preferably, in step (2), the concentration standard is: concentrating to a moisture content of ≤30%.

[0040] Further preferably, in step (2), the drying standard is: moisture content ≤ 7%.

[0041] Then, the present invention provides a preparation method of the above-mentioned satiating dietary fiber composition, comprising the steps of: uniformly mixing the components to obtain the satiating dietary fiber composition.

[0042] Preferably, the preparation method is specifically as follows:

[0043] S1, mixing citrus fiber, mulberry leaf extract, matcha powder, sophora japonica rice flour and konjac flour to obtain mixture 1;

[0044] S2. Mixing the mixture 1 with the dietary fiber particles to obtain a composition.

[0045] 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.

[0046] Compared with the prior art, the present invention has the following beneficial effects:

[0047] 1. The present invention uses sodium carboxymethyl cellulose and an organic acid as raw materials for preparing fiber particles. Under high temperature conditions, the organic acid is converted into a cyclic anhydride, which then undergoes an esterification reaction with the sodium carboxymethyl cellulose. After the reaction, the particles are first dried in a first stage to achieve sufficient cross-linking, and then dried in a second stage to achieve rapid drying. The present invention successfully prepares dietary fiber particles with high swelling properties. The dietary fiber particles are highly safe, and the hydrogel exhibits excellent mechanical properties and significantly improved water absorption and swelling properties, thereby increasing the sense of satiety after consumption, prolonging the time of fullness, and effectively reducing hunger.

[0048] 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 inhibits the activity of α-glucosidase, slows down the conversion of carbohydrates into glucose, and reduces blood sugar fluctuations; sophora japonica powder absorbs water and swells in the stomach due to its high fiber properties, 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 suppresses unnecessary eating impulses by regulating nerve signal transmission; the satiating dietary fiber composition of the present invention, through the synergistic combination of the various components, targets the three key links of sugar absorption, calorie intake restriction and fat metabolism enhancement, forming a continuous regulation from dietary intervention to energy consumption, thereby achieving significant appetite suppression, increased satiety, and weight and fat reduction effects.

[0049] 3. The satiety dietary fiber composition proposed in the present invention achieves appetite suppression and weight management through the synergistic action of physical and chemical dual pathways: high-swelling dietary fiber quickly absorbs water and swells in the stomach, forming a physical barrier to immediately inhibit excessive eating; at the same time, mulberry leaf extract, matcha powder, sophora japonica rice 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 circumvents 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

[0050] The following non-limiting examples are provided to enable those skilled in the art to more fully understand the present invention, but are not intended to limit the present invention in any way. The following are merely illustrative of the scope of the present invention, and those skilled in the art may 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.

[0051] When numerical ranges are given in the examples, it should be understood that, unless otherwise specified herein, both endpoints of each numerical range and any value between the two endpoints may be selected. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the invention belongs.

[0052] 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 were obtained through conventional commercial channels.

[0053] In the following examples, sodium carboxymethyl cellulose was purchased from Changzhou Guoyu Environmental Protection Technology Co., Ltd.; citrus fiber was purchased from Meizhou Jinyoukang Health Technology Co., Ltd.; oat fiber powder was purchased from Fengxiang Nuoruixian Agricultural Products Co., Ltd.; mulberry leaf extract was purchased from Bozhong Shengjing Pharmaceutical Technology (Beijing) Co., Ltd.; matcha powder was purchased from Hangzhou Mingbao Biotechnology Co., Ltd.; sophora japonica rice flour was purchased from Shaanxi Huike Plant Development Co., Ltd.; and konjac flour was purchased from Hubei Yizhi Konjac Biotechnology Co., Ltd. The effects of products from different manufacturers were not significantly affected.

[0054] Basic Example

[0055] The preparation method of dietary fiber granules is as follows:

[0056] (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;

[0057] (2) Two-stage drying process:

[0058] One-stage drying: The mixed solution is concentrated at a temperature of 30-100°C for 1-12 hours to obtain a concentrated solution with a water content of ≤30%;

[0059] 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.

[0060] 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.

[0061] Example 1

[0062] The preparation method of dietary fiber granules is as follows:

[0063] (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;

[0064] (2) Two-stage drying process:

[0065] One-stage drying: the mixed solution is concentrated at 40°C for 10 h to obtain a concentrated solution;

[0066] 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.

[0067] Example 2

[0068] The preparation method of dietary fiber granules is as follows:

[0069] (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;

[0070] (2) Two-stage drying process:

[0071] One-stage drying: the mixed solution is concentrated at 40°C for 10 h to obtain a concentrated solution;

[0072] 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.

[0073] Example 3

[0074] The difference from Example 2 is that the temperature and drying time during the preparation of the dietary fiber particles are different, specifically:

[0075] (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;

[0076] (2) Two-stage drying process:

[0077] One-stage drying: the mixed solution is concentrated at 50°C for 9 hours to obtain a concentrated solution;

[0078] Second stage drying: The concentrated liquid is further dried at a temperature of 110° C. for 8 hours and then crushed to obtain dietary fiber particles with a particle size ranging from 100 μm to 1000 μm.

[0079] Example 4

[0080] The difference from Example 2 is that the temperature and drying time during the preparation of the dietary fiber particles are different, specifically:

[0081] (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;

[0082] (2) Two-stage drying process:

[0083] One-stage drying: the mixed solution is concentrated at 55°C for 8 hours to obtain a concentrated solution;

[0084] Second stage drying: The concentrated liquid is further dried at a temperature of 115° C. for 7 hours and then crushed to obtain dietary fiber particles with a particle size ranging from 100 μm to 1000 μm.

[0085] Comparative Example 1

[0086] Different from Example 1, the preparation method of dietary fiber particles is a one-stage drying process:

[0087] (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;

[0088] (2) Drying treatment: The mixed solution is dried at 100°C for 20 h and crushed to obtain dietary fiber particles with a particle size ranging from 100 μm to 1000 μm.

[0089] Comparative Example 2

[0090] The difference from Example 1 is that the temperature during the preparation of the dietary fiber particles is different, specifically:

[0091] (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;

[0092] (2) Two-stage drying process:

[0093] One-stage drying: the mixed solution is concentrated at 20°C for 10 h to obtain a concentrated solution;

[0094] 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.

[0095] Experiment 1 Swelling ratio test of CMC-Na in simulated gastric fluid, small intestinal fluid and colonic fluid

[0096] Test method: A swelling experiment was performed 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.

[0097] 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 methods are as follows:

[0098] 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.

[0099] 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.

[0100] Artificial colonic fluid: Take 5.59 g of dipotassium hydrogen phosphate and 0.41 g of potassium dihydrogen phosphate, dissolve them in water, and make up to 1000 mL. Adjust the pH to 8.4 with 0.1 mol / L sodium hydroxide solution.

[0101] Accurately weigh 0.500±0.005g of dietary fiber particles and untreated CMC-Na, respectively, and record them as W 干 Then, the different samples were placed in 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 sample swollen in artificial gastric juice was obtained by 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 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 filtration and accurately weighed and recorded as W. 小肠 The CMC hydrogel sample swollen in artificial small intestinal fluid was placed in a flask containing 500 mL of artificial colon fluid and stirred continuously with a magnetic stirrer in a 37°C water bath. After the hydrogel swelled for 90 minutes, the CMC hydrogel sample swollen in artificial colon fluid was obtained by filtration and accurately weighed and recorded as W. 结肠 .

[0102] The swelling ratio of CMC hydrogel was calculated according to the following formula:

[0103] Swelling ratio in artificial gastric fluid Q=W 胃 / W 干 ;

[0104] Swelling ratio in artificial intestinal fluid Q=W 小肠 / W 干 ;

[0105] Swelling ratio in artificial colonic fluid Q=W 结肠 / W 干 .

[0106] The swelling ratio results of CMC in various media are shown in Table 1.

[0107] Table 1

[0108]

[0109] As can be seen from Table 1, the dietary fiber particles prepared in Examples 1 to 4 of the present invention provide stable support and swelling in gastric fluid, maintain good support in small intestinal fluid, and dissipate to less than 15 times in colonic fluid. The dietary fiber particles of the present invention have a high swelling ratio, can quickly achieve a satiety effect, thereby suppressing appetite, and have good human safety.

[0110] 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 weaker satiety effects.

[0111] In Examples 5 to 11 and Comparative Examples 3 to 7, the preparation method of the dietary fiber granule component used is:

[0112] (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;

[0113] (2) Two-stage drying process:

[0114] One-stage drying: the mixed solution is concentrated at 40°C for 10 h to obtain a concentrated solution;

[0115] Second stage drying: the concentrated liquid is further dried at 100°C for 10 hours and crushed to obtain treated sodium carboxymethyl cellulose with a particle size ranging from 100 μm to 1000 μm;

[0116] (3) The treated sodium carboxymethyl cellulose obtained in step (2) is mixed with oat fiber powder to obtain dietary fiber granules.

[0117] Example 5

[0118] A satiety dietary fiber composition for suppressing appetite comprises the following components by weight: 14 parts of dietary fiber granules (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 sophora japonica rice flour, and 0.2 parts of konjac flour.

[0119] The preparation method of the satiety dietary fiber composition is:

[0120] S1, mixing citrus fiber, mulberry leaf extract, matcha powder, sophora japonica rice flour and konjac flour to obtain mixture 1;

[0121] S2. Mix the mixture 1 with the dietary fiber particles to obtain a satiating dietary fiber composition.

[0122] Example 6

[0123] The difference from Example 5 is that the weight ratio of each component of the satiety dietary fiber composition is different, specifically:

[0124] The components of the satiety dietary fiber composition, by weight, are: 13 parts dietary fiber granules (3 parts processed sodium carboxymethyl cellulose, 10 parts oat fiber powder), 5 parts citrus fiber, 0.15 parts mulberry leaf extract, 0.1 parts matcha powder, 0.1 parts sophora japonica bean flour, and 0.1 parts konjac flour. All other ingredients are the same as those in Example 5.

[0125] Example 7

[0126] The difference from Example 5 is that the weight ratio of each component of the satiety dietary fiber composition is different, specifically:

[0127] The components of the satiety dietary fiber composition, by weight, are: 15 parts dietary fiber granules (5 parts processed sodium carboxymethyl cellulose, 10 parts oat fiber powder), 15 parts citrus fiber, 0.3 parts mulberry leaf extract, 0.3 parts matcha powder, 0.3 parts sophora japonica bean flour, and 0.3 parts konjac flour. All other ingredients are the same as those in Example 5.

[0128] Example 8

[0129] The difference from Example 5 is that the weight ratio of each component of the satiety dietary fiber composition is different, specifically:

[0130] The components of the satiety dietary fiber composition, by weight, are: 7.5 parts dietary fiber granules (2.5 parts processed sodium carboxymethyl cellulose, 5 parts oat fiber powder), 5 parts citrus fiber, 0.1 parts mulberry leaf extract, 0.05 parts matcha powder, 0.05 parts sophora japonica flour, and 0.05 parts konjac flour. All other ingredients are the same as those in Example 5.

[0131] Example 9

[0132] The difference from Example 5 is that the weight ratio of each component of the satiety dietary fiber composition is different, specifically:

[0133] The components of the satiety dietary fiber composition, by weight, are: 21 parts dietary fiber granules (6 parts processed sodium carboxymethyl cellulose, 15 parts oat fiber powder), 18 parts citrus fiber, 0.4 parts mulberry leaf extract, 0.4 parts matcha powder, 0.4 parts sophora japonica bean flour, and 0.4 parts konjac flour. All other ingredients are the same as those in Example 5.

[0134] Comparative Example 3

[0135] Different from Example 5, the dietary fiber particles in the appetite-suppressing satiety dietary fiber composition are replaced with sodium carboxymethyl cellulose, specifically:

[0136] 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 sophora japonica flour, and 0.2 parts of konjac flour. The rest are the same as those in Example 5.

[0137] Comparative Example 4

[0138] Different from Example 5, the appetite-suppressing satiety dietary fiber composition does not contain citrus fiber, mulberry leaf extract, matcha powder and konjac flour.

[0139] A satiety dietary fiber composition for suppressing appetite comprises, by weight, 14 parts of dietary fiber particles (4 parts of processed sodium carboxymethyl cellulose and 10 parts of oat fiber powder) and 0.2 parts of sophora japonica flour.

[0140] The preparation method of the satiety dietary fiber composition comprises the following steps: mixing dietary fiber particles with sophora japonica rice powder to obtain the satiety dietary fiber composition.

[0141] The rest are the same as in Example 5.

[0142] Comparative Example 5

[0143] Different from Example 5, the composition does not contain dietary fiber particles and sophora japonica powder.

[0144] 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.

[0145] The preparation method of the composition comprises the following steps: mixing citrus fiber, mulberry leaf extract, matcha powder and konjac flour to obtain the composition.

[0146] The rest are the same as in Example 5.

[0147] Comparative Example 6

[0148] The difference from Example 5 is that the citrus fiber is replaced by inulin.

[0149] The preparation method of the satiety dietary fiber composition is:

[0150] S1, mixing inulin, mulberry leaf extract, matcha powder, sophora japonica rice flour and konjac flour to obtain mixture 1;

[0151] S2. Mix the mixture 1 with the dietary fiber particles to obtain a satiating dietary fiber composition.

[0152] The rest are the same as in Example 5.

[0153] Comparative Example 7

[0154] The difference from Example 5 was that the weight ratio of the raw material components in the satiating dietary fiber composition was different, specifically: 14 parts dietary fiber granules (4 parts processed sodium carboxymethyl cellulose, 10 parts oat fiber powder), 10 parts citrus fiber, 0.02 parts mulberry leaf extract, 0.55 parts matcha powder, 0.36 parts sophora japonica bean flour, and 0.02 parts konjac flour. All other ingredients were the same as in Example 5.

[0155] Experiment 2: Evaluation of satiety effect

[0156] To evaluate the effects of different samples on satiety in healthy volunteers, volunteers were trained to master the satiety assessment method and perform the procedure according to the "T / CNSS 019 Food Satiety Testing Specification." For three consecutive workdays, volunteers rated four indicators of satiety (fullness, hunger, appetite, and estimated food intake) before and after lunch. Individuals with a coefficient of variation greater than 20% were excluded.

[0157] Basic requirements for volunteers: Volunteers with regular work and rest schedules and three meals a day are recruited, and special groups such as pregnant women, nursing mothers, people engaged in heavy physical activities or high-intensity exercise are excluded; people with long-term sleep deprivation in the past 3 months; people who self-report weight gain or loss ≥4kg in the past 3 months; people who are taking weight-loss medication; people with special eating habits (for example: low-carb diet, intermittent fasting, etc.); people whose eating attitude is judged to be abnormal according to the eating attitude test; people with serious heart, liver, kidney, gastrointestinal tract, hematopoietic system, nervous system dysfunction and those who have undergone weight loss surgery, or have a history of surgery or hospitalization in the past 3 months; people with eating disorders such as binge eating disorder, anorexia, bulimia nervosa; people with abnormal sugar metabolism and lipid metabolism; people who are intolerant or allergic to the test food; excessive smokers (>15 cigarettes / day) or drinkers (the amount of alcohol consumed is >15g / day).

[0158] 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 Examples 5 to 9 and Comparative Examples 3 to 7.

[0159] Before the test, volunteers need to maintain their 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. Female volunteers with any cold, allergy symptoms or menstruation will have the test suspended. After the experiment, the volunteers' satiety scores, hunger scores, appetite (desire for food) scores, and estimated food intake will be calculated.

[0160] The results of satiety scores (average scores) are shown in Table 2 .

[0161] Table 2

[0162]

[0163] As can be seen from Table 2, ingestion of the satiety dietary fiber compositions of Examples 5 to 9 of the present invention significantly enhanced satiety within the test time and maintained this effect for 4 hours. The satiety of Comparative Examples 3 to 7 increased less within 30 minutes than that of Examples 5 to 9, and the satiety disappeared around 3 hours, with hunger appearing after 4 hours.

[0164] The results of hunger score are shown in Table 3.

[0165] Table 3

[0166]

[0167] As can be seen from Table 3, compared with the comparative example, the intake of the satiety dietary fiber composition of Examples 5 to 9 of the present invention can significantly reduce hunger and maintain its effectiveness within 4 hours. All groups can reduce hunger within 30 minutes after taking the composition, but the hunger of the comparative example 3 to 7 groups gradually increases within the next 3 hours, and the hunger increases after 4 hours. In contrast, the hunger of the Example 5 to Example 9 groups increases more slowly within 3 hours, and the hunger within 4 hours is significantly reduced compared to 0 minutes.

[0168] The results of appetite (desire for food) scores are shown in Table 4.

[0169] Table 4

[0170]

[0171] As can be seen in Table 4, all groups showed reduced appetite within 30 minutes of ingesting the composition. However, the appetite of Comparative Examples 3-7 groups gradually increased over the next 3 hours, rising to a level higher than that at 0 min after 4 hours. The appetite of Examples 5-9 groups increased more slowly over the 3 hours, remaining lower than that at 0 min after 4 hours. Therefore, the composition of the present invention can significantly suppress appetite.

[0172] The results of the estimated food intake scores are shown in Table 5 .

[0173] Table 5

[0174]

[0175] As can be seen in Table 5, all groups showed an effect of reducing the estimated food intake score within 30 minutes of ingesting the composition. However, the food intake scores of the Comparative Examples 3-7 groups gradually increased over the next 3 hours, ultimately rising to a level comparable to, or even exceeding, the estimated food intake score at 0 minutes after 4 hours. In contrast, the food intake scores of the Example 5-9 groups increased more slowly over the 3 hours, and after 4 hours, the estimated food intake scores were lower than those at 0 minutes.

[0176] Experiment 3: Weight and fat reduction effect detection

[0177] The volunteers in Experiment 2 continued to be tested for weight loss and fat reduction effects.

[0178] Two days before the test, volunteers should maintain a regular sleep and diet schedule. They should eat between 6:00 PM and 8:00 PM the day before the test, avoid foods high in fiber and sugar, and fast after 8:00 PM. They should avoid strenuous exercise in the morning of the test. The day before the test, volunteers should be weighed and their initial weight recorded. During the test, if volunteers need to drink water, they should not drink more than 200 mL. They should eat lunch and dinner as normal within 20-30 minutes after the test, and stop eating when they feel full. The test period is four weeks, with daily weight and body fat measurements taken (weighing times remain consistent throughout the four weeks).

[0179] The results of body weight changes are shown in Table 6.

[0180] Table 6

[0181]

[0182] The results of body fat changes of volunteers in each group are shown in Table 7.

[0183] Table 7

[0184]

[0185] As can be seen from Tables 6 and 7, under the same experimental conditions, all groups experienced weight and body fat reduction. However, the number of people who lost more than 10% weight in the groups that consumed the satiating dietary fiber compositions of Examples 5-9 was significantly higher than in the groups of Comparative Examples 3-7, and the proportion of people who lost body fat in Examples 5-9 was significantly higher than in the groups of Comparative Examples 3-7.

[0186] In summary, the composition of the present invention adopts dietary fiber particles prepared by a specific method, which are reasonably matched with mulberry leaf extract, citrus fiber, matcha powder, sophora japonica powder and konjac powder, which can significantly suppress appetite, increase satiety, reduce hunger and food intake, and significantly improve weight loss and fat reduction effects.

[0187] 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 invention comprises the following ingredients in parts by weight: 13-15 parts of dietary fiber granules, 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 rice powder and 0.1-0.3 parts of konjac flour; The raw materials of the dietary fiber particles include: sodium carboxymethyl cellulose and organic acid; The preparation method of dietary fiber granules comprises the steps of: (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.

2. The satiety dietary fiber composition according to claim 1, wherein The invention is composed of the following ingredients in parts 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 rice powder and 0.2 parts of konjac flour.

3. The method for preparing the satiety dietary fiber composition according to any one of claims 1 to 2, characterized in that: The method comprises the steps of: uniformly mixing the components to obtain a satiety dietary fiber composition.

4. Use of the satiating dietary fiber composition according to any one of claims 1 to 2 in preparing food having the effects of suppressing appetite, increasing satiety, and reducing weight and fat.

Images