Oral liquid for reducing fat and promoting metabolism and preparation process thereof

Abstract

The invention provides an oral liquid for reducing fat and promoting metabolism and a preparation process thereof, and belongs to the technical field of oral liquid preparation. The preparation process comprises the following steps: preparing cistanche juice; preparing compound fruit vinegar juice; preparing the cyperus esculentus meal oligosaccharide; preparing a prune and morinda citrifolia compound concentrated solution; and preparing the fat-reducing and metabolism-promoting oral liquid. The activity of fat synthetase is inhibited through the compound fruit vinegar juice, and fat synthesis is reduced; soybean meal oligosaccharide promotes growth and reproduction of beneficial bacteria such as bifidobacteria and lactobacillus so as to assist fat reduction, prune and morinda citrifolia are compounded to exert power in the two aspects of inhibiting fat synthesis and promoting fat decomposition at the same time, fat accumulation in the body is more effectively reduced, the problem of fat accumulation is fundamentally solved, and the fat reduction effect is improved. The effects of reducing fat and promoting metabolism are effectively achieved through the multi-component and multi-angle synergistic effect.

Description

Technical Field

[0001] The invention relates to the technical field of oral liquid preparation, and in particular to an oral liquid for reducing fat and promoting metabolism and a preparation process thereof. Background Art

[0002] In modern society, with the improvement of living standards and changes in lifestyles, obesity is becoming increasingly serious. Obesity not only affects a person's appearance, but is also closely related to the occurrence of a variety of chronic diseases such as cardiovascular disease, diabetes, and hypertension, which seriously threatens people's health. Therefore, fat loss has become the focus of many people's attention.

[0003] At present, common methods of reducing fat include exercise, dieting, and taking various fat-reducing products. Although exercise to reduce fat is healthy and effective, it requires long-term persistence. It is difficult for people with tight schedules, lack of exercise conditions, or insufficient physical strength to continue to do so. Dieting to reduce fat often leads to malnutrition, affects the body's normal metabolic function, and is prone to rebound.

[0004] There are many kinds of fat-reducing products on the market, such as fat-reducing tea, fat-reducing capsules, etc. However, most of these products have some problems. Some fat-reducing teas may contain irritating ingredients, which will burden the stomach and intestines if consumed for a long time; some fat-reducing capsules may have potential safety risks due to unknown ingredients, and may even cause damage to important organs such as the liver and kidneys. At the same time, many products are not effective in promoting metabolism and cannot fundamentally solve the problems of fat accumulation and slow metabolism.

[0005] Therefore, developing a safe, effective product that can reduce fat and promote metabolism has important practical significance and market demand. The present invention aims to provide an oral liquid for reducing fat and promoting metabolism and its preparation process to meet people's needs for healthy fat reduction and improving metabolic levels. Summary of the invention

[0006] In view of the deficiencies in the prior art, the object of the present invention is to provide an oral liquid for reducing fat and promoting metabolism and a preparation process thereof.

[0007] A preparation process of a fat-reducing and metabolism-promoting oral liquid comprises the following steps: S1: Preparation of Cistanche deserticola juice The Cistanche deserticola is cleaned and then extracted, and enzymatically hydrolyzed to obtain Cistanche deserticola juice; S2: Preparation of compound fruit vinegar The compound fruit vinegar juice is prepared by mixing lemon, grapefruit and Cistanche deserticola juice for lactic acid bacteria and yeast fermentation, and then for acetic acid bacteria fermentation. S3: Preparation of oligosaccharides from jatropha meal The cyperus oleifera meal is crushed and extracted, and then fructosyltransferase is added to inactivate the enzyme after water bath conversion, and freeze-dried to obtain cyperus oleifera meal oligosaccharide powder; S4: Noni fruit complex concentrate 8-10 parts by weight of prunes, 13-15 parts by weight of noni fruit, 3-5 parts by weight of loquat, and 2-3 parts by weight of mango are crushed and mixed respectively, and then deionized water is added, followed by adding pectinase and cellulase for enzymolysis, and finally concentrating to obtain a prune and noni fruit composite concentrate; S5: Preparation of oral liquid for fat reduction and metabolism promotion 3-5 parts by weight of compound fruit vinegar juice, 20-25 parts by weight of compound concentrated liquid, 3-5 parts by weight of cyperus oleifera meal oligosaccharide powder, 0.2-0.3 parts by weight of lactitol, 0.4-0.5 parts by weight of sorbitol, 0.2-0.3 parts by weight of probiotic fermentation powder, 3-5 parts by weight of white kidney bean fiber powder and 30-40 parts by weight of distilled water are stirred and mixed, and then filtered, filled and sterilized to obtain a fat-reducing metabolism-promoting oral liquid.

[0008] Furthermore, the preparation of the Cistanche deserticola juice in step S1 specifically comprises the following steps: S1.1: After washing the Cistanche deserticola, mix it with deionized water at a solid-liquid ratio of 1:2-2.2 for pulping, add the pulped slurry into 5-8 times the amount of deionized water, and extract for 3-5 hours. During the extraction process, the pH value is 8.5-8.7. The extracted Cistanche deserticola juice is placed in a 90-92°C water bath for 30-40 minutes to obtain a crude Cistanche deserticola juice; S1.2: The crude Cistanche juice is placed in a water bath at 90-92℃, then 0.04-0.08% α-amylase is added and the reaction is continued for 2-3h. Then 0.3-0.5% saccharifying enzyme is added at 60-65℃ and the reaction is continued for 2-3h. After the reaction is completed, it is filtered with 80-100 mesh filter cloth, and then filtered with a Buchner funnel through 9mm qualitative filter paper 2-3 times to obtain Cistanche juice.

[0009] Furthermore, the preparation of the composite fruit vinegar juice in step S2 specifically comprises the following steps: S2.1: peel and seed the lemon, peel, sac and seed the grapefruit, pulp the lemon and water in a volume ratio of 1:1, and pulp the grapefruit and water in a volume ratio of 1:1. After mixing the lemon pulp and the grapefruit pulp, adjust the pH to 4.0-4.5, add 0.2-0.3% pectinase, maintain the temperature at 50-55°C for 4-5 hours, and then keep it at 85-90°C for 10-20 minutes, filter, and obtain a mixed juice; S2.2: Mix yeast and 4% sucrose solution in a volume ratio of 1:10-12, activate in a shaker at 30-33°C for 30-40 minutes to obtain activated yeast, place 0.5-0.8 parts by weight of lactic acid bacteria powder in 100-120 parts by weight of 2% glucose solution, activate in a constant temperature water bath at 30-33°C for 30-40 minutes to obtain activated lactic acid bacteria; S2.3: Add 1-2 parts by weight of Cistanche deserticola juice to 2-3 parts by weight of the mixed juice, stir and mix, then inoculate 0.3-0.5% of activated lactic acid bacteria and 0.4-0.5% of activated yeast, ferment at 30-33°C for 72-75h, then inoculate 0.04-0.05% of acetic acid bacteria, place in a shaking incubator at 30-33°C, and ferment at a rotation speed of 120 rad per minute for 6-7d to obtain a fermentation solution; S2.4: After 10-20 parts by weight of the fermentation solution is allowed to stand for 10-12 hours, 3-5 parts by weight of chitosan is added, and the mixture is allowed to stand for 1-2 hours. The mixture is then centrifuged at a speed of 8000-9000 r / min, and the supernatant is collected and sterilized at 95-98° C. for 5-10 minutes to obtain a composite fruit vinegar juice.

[0010] Furthermore, step S3 of preparing cyperus oleifera meal oligosaccharides specifically comprises the following steps: S3.1: Crush the cyperus juncea meal in a high-speed multifunctional pulverizer, then add the high-speed crushed cyperus juncea meal powder into 10-12 times the volume of distilled water, and then perform ultrasonic cell disruption for 10-20 minutes, and finally place in a 70-72°C constant temperature water bath for leaching for 4-5 hours, and after the leaching is completed, centrifuge at 4000-5000 centrifugal force for 10-20 minutes to obtain a supernatant; S3.2: The supernatant was concentrated in a rotary evaporator at 60-62°C under vacuum, and the solid content was adjusted to 5-7%. Fructosyltransferase was added at a ratio of 1:1000-1100 and mixed thoroughly. The mixture was incubated in a water bath shaker at 65-68°C and 100-120 r / min for 12-14 hours. The enzyme was inactivated in a water bath at 85-90°C for 15-20 minutes, and freeze-dried to obtain cyperus oleifera meal oligosaccharide powder.

[0011] Furthermore, step S4 of preparing the composite concentrated liquid of Cibotium nobile fruit comprises the following steps: S4.1: 8-10 parts by weight of prunes, 13-15 parts by weight of noni fruit, 3-5 parts by weight of loquats, and 2-3 parts by weight of mangoes are crushed separately, and then mixed to obtain a composition, and the composition is mixed evenly with distilled water at a ratio of 1:30-40, and then sodium bicarbonate is added to adjust the pH to 4.5-5.4 to obtain a mixture solution; S4.2: Add pectinase with an enzyme activity of 5000-20000U / g and cellulase with an enzyme activity of 5000-20000U / g to the mixture solution, and perform enzymolysis at 30-50°C for 2-4h. After the enzymolysis is completed, add sodium bicarbonate to adjust the pH to 5.5-6.0, then filter and concentrate to 1 / 10-1 / 8 of the original volume to obtain the noni fruit composite concentrate.

[0012] Furthermore, step S5 of preparing the fat-reducing and metabolism-promoting oral liquid specifically comprises the following steps: S5.1: mixing Lactobacillus plantarum, Lactobacillus salivarius, Lactobacillus casei, Lactobacillus acidophilus, and Bifidobacterium longum in a mass ratio of 1:1:1:1:1 to obtain a probiotic fermentation powder; S5.2: 3-5 parts by weight of compound fruit vinegar juice, 20-25 parts by weight of compound concentrated liquid, 3-5 parts by weight of cyperus oleifera meal oligosaccharide powder, 0.2-0.3 parts by weight of lactitol, 0.4-0.5 parts by weight of sorbitol, 0.2-0.3 parts by weight of probiotic fermentation powder, 3-5 parts by weight of white kidney bean fiber powder and 30-40 parts by weight of distilled water are stirred and mixed, and then filtered, filled and sterilized to obtain a fat-reducing and metabolism-promoting oral liquid.

[0013] Furthermore, the lemon pulp and grapefruit pulp in step S2.1 are mixed in a volume ratio of 1:2-3.

[0014] Furthermore, in step S4.2, the amount of pectinase and cellulase added is 2-5% of the mixture solution.

[0015] Furthermore, in step S5.1, the effective viable count of Lactobacillus plantarum is ≥ 50 million cuf / g, the effective viable count of Lactobacillus salivarius is ≥ 50 million cuf / g, the effective viable count of Lactobacillus casei is ≥ 50 million cuf / g, the effective viable count of Lactobacillus acidophilus is ≥ 50 million cuf / g, and the effective viable count of Bifidobacterium longum is ≥ 50 million cuf / g.

[0016] A fat-reducing and metabolism-promoting oral liquid is prepared by any of the preparation processes for a fat-reducing and metabolism-promoting oral liquid.

[0017] Compared with the prior art, the present invention has at least the following beneficial effects: 1. The composite fruit vinegar juice of the present invention contains a variety of organic acids, such as acetic acid, citric acid, etc. Acetic acid can inhibit the activity of lipase, reduce fat synthesis, and promote the decomposition and oxidation of fat, thereby achieving the purpose of fat reduction; citric acid participates in the tricarboxylic acid cycle, can improve the energy metabolism efficiency of the body, and promote the metabolism of carbohydrates, fats and proteins; lemon, grapefruit and Cistanche contain a certain amount of dietary fiber, which can increase satiety, reduce food intake, promote intestinal peristalsis, and help excrete toxins and excess fat in the body; in addition, bioactive ingredients such as phenylethanol glycosides in Cistanche have the functions of regulating lipid metabolism and anti-oxidation, and are helpful for fat reduction and metabolism promotion. Therefore, the addition of the composite fruit vinegar juice can effectively solve the problems of fat accumulation and slow metabolism.

[0018] 2. The cyperus oleifera meal oligosaccharide added in the present invention has low calories and is rich in dietary fiber. The low-calorie property can reduce calorie intake, and the dietary fiber can increase satiety and reduce the intake of other high-calorie foods, thereby assisting fat loss. In addition, the dietary fiber can also promote intestinal peristalsis, accelerate the discharge of waste and fat in the intestine, maintain intestinal health, and help improve metabolic efficiency. The cyperus oleifera meal oligosaccharide has prebiotic properties and can be used as a food source for beneficial intestinal microorganisms, promoting the growth and reproduction of beneficial bacteria such as bifidobacteria and lactobacilli. The proliferation of beneficial bacteria can improve the intestinal microecological environment, enhance the intestinal barrier function, promote the absorption and metabolism of nutrients, and indirectly promote the body's metabolism, thereby assisting fat loss.

[0019] 3. The present invention is compounded with prunes and noni fruits. Both prunes and noni fruits are rich in dietary fiber. On the one hand, dietary fiber can increase satiety, reduce food intake, and control calorie intake; on the other hand, it can promote intestinal peristalsis, accelerate fecal excretion, and reduce fat absorption and accumulation in the intestine, thereby achieving a fat-reducing effect. There are differences in the types and structures of dietary fibers in prunes and noni fruits. After compounding, a more complex and efficient network structure can be formed in the intestine. Different types of dietary fibers cooperate with each other to more strongly stimulate intestinal receptors, significantly enhance satiety, and effectively reduce food intake. At the same time, multiple dietary fibers work synergistically. , which can promote intestinal peristalsis in all directions, make the intestinal propulsion movement more powerful and regular, speed up the excretion of fat and other metabolic wastes, and further enhance the fat reduction effect. Prunes contain a variety of phenolic compounds, and noni fruit is rich in polysaccharides, flavonoids and other bioactive substances. Phenolic compounds can inhibit the differentiation of adipocytes and the activity of key enzymes in lipid synthesis, while the polysaccharides and flavonoids in noni fruit can activate signal pathways related to fat decomposition and enhance the activity of lipoxygenase. The combination of the two can inhibit fat synthesis and promote fat decomposition at the same time, which can more effectively reduce fat accumulation in the body and fundamentally solve the problem of fat accumulation. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] The accompanying drawings, which are incorporated herein and constitute a part of the specification, illustrate embodiments of the invention and, together with the description, further serve to explain the principles of the invention and to enable those skilled in the relevant art to make and use the invention.

[0021] Figure 1 The present invention is a flow chart of the preparation process of a fat-reducing and metabolism-promoting oral liquid used in an embodiment of the present invention. DETAILED DESCRIPTION

[0022] The following is a detailed description of the preparation process of a fat-reducing and metabolism-promoting oral liquid provided by the present invention in conjunction with the accompanying drawings and specific embodiments. At the same time, it is explained here that in order to make the embodiments more detailed, the following embodiments are the best and preferred embodiments, and those skilled in the art may also adopt other alternatives to implement some known technologies; and the accompanying drawings are only for a more specific description of the embodiments, and are not intended to specifically limit the present invention.

[0023] Example 1 A preparation process of an oral liquid for reducing fat and promoting metabolism, such as Figure 1 As shown, the following steps are included: S1: Preparation of Cistanche deserticola juice S1.1: After washing the Cistanche deserticola, mix it with deionized water in a solid-liquid ratio of 1:2 for pulping, add the pulped slurry into 5 times the amount of deionized water, and extract for 3 hours. The pH value during the extraction process is 8.5. The extracted Cistanche deserticola juice is placed in a 90°C water bath for 30 minutes to obtain a crude Cistanche deserticola juice; S1.2: The crude Cistanche juice was placed in a water bath at 90°C, and then 0.04% α-amylase was added to continue the reaction for 2 hours. Then 0.3% saccharifying enzyme was added at 60°C and the reaction was continued for 2 hours. After the reaction was completed, it was filtered with an 80-mesh filter cloth, and then filtered twice with a Buchner funnel through a 9mm qualitative filter paper to obtain the Cistanche juice; S2: Preparation of compound fruit vinegar S2.1: peel and remove the lemon and the grapefruit, and pulp the lemon and water in a volume ratio of 1:1 and the grapefruit and water in a volume ratio of 1:1, mix the lemon pulp and the grapefruit pulp in a volume ratio of 1:2, adjust the pH to 4.0, add 0.2% pectinase, maintain the temperature at 50°C for 4 hours, and then keep it at 85°C for 10 minutes, filter, and obtain a mixed juice; S2.2: yeast and 4% sucrose solution were mixed in a volume ratio of 1:10, activated in a 30°C shaker for 30 min to obtain activated yeast, 0.5 parts by weight of lactic acid bacteria powder was placed in 100 parts by weight of 2% glucose solution, activated in a constant temperature water bath at 30°C for 30 min to obtain activated lactic acid bacteria; S2.3: Add 1 part by weight of Cistanche deserticola juice to 2 parts by weight of the mixed juice, stir and mix, then inoculate 0.3% of activated lactic acid bacteria and 0.4% of activated yeast, ferment at 30°C for 72 hours, then inoculate 0.04% of acetic acid bacteria, and place in a shaking incubator at 30°C, ferment at a rotation speed of 120 rad per minute for 6 days to obtain a fermentation solution; S2.4: After 10 parts by weight of the fermentation solution was allowed to stand for 10 hours, 3-5 parts by weight of chitosan was added, and the mixture was allowed to stand for 1 hour. The mixture was then centrifuged at a speed of 8000 r / min, and the supernatant was collected and sterilized at 95° C. for 5 minutes to obtain a composite fruit vinegar juice; S3: Preparation of oligosaccharides from jatropha meal S3.1: The cyperus oleifera meal was crushed in a high-speed multifunctional crusher, and then the cyperus oleifera meal powder after high-speed crushing was added to 10 times the volume of distilled water, and then ultrasonic cell disruptor was used for 10 minutes, and finally placed in a 70°C constant temperature water bath for leaching for 4 hours. After the leaching was completed, it was centrifuged at 4000 centrifugal force for 10 minutes to obtain a supernatant; S3.2: The supernatant was concentrated in a rotary evaporator at 60°C under vacuum, and the solid content was adjusted to 5%. Fructosyltransferase was added at a ratio of 1:1000 and mixed thoroughly. The mixture was incubated in a water bath shaker at 65°C and 100 r / min for 12 h, and then the enzyme was inactivated in a water bath at 85°C for 15 min. The mixture was freeze-dried to obtain cyperus oleifera oligosaccharide powder. S4: Noni fruit complex concentrate S4.1: 8 parts by weight of prunes, 13 parts by weight of noni fruit, 3 parts by weight of loquats, and 2 parts by weight of mangoes are crushed separately, and then mixed to obtain a composition, and the composition is evenly mixed with distilled water at a ratio of 1:30, and then sodium bicarbonate is added to adjust the pH to 4.5 to obtain a mixture solution; S4.2: Add pectinase with an enzyme activity of 5000U / g and cellulase with an enzyme activity of 5000U / g to the mixture solution, the amount of pectinase and cellulase added is 2% of the mixture solution, and perform enzymolysis at 30°C for 2h. After the enzymolysis is completed, add sodium bicarbonate to adjust the pH to 5.5, then filter and concentrate to 1 / 10 of the original volume to obtain a composite concentrate of noni fruit; S5: Preparation of oral liquid for fat reduction and metabolism promotion S5.1: Lactobacillus plantarum, Lactobacillus salivarius, Lactobacillus casei, Lactobacillus acidophilus, and Bifidobacterium longum are mixed in a mass ratio of 1:1:1:1:1 to obtain a probiotic fermentation powder, wherein the effective viable bacteria count of Lactobacillus plantarum is ≥ 50 million cuf / g, the effective viable bacteria count of Lactobacillus salivarius is ≥ 50 million cuf / g, the effective viable bacteria count of Lactobacillus casei is ≥ 50 million cuf / g, the effective viable bacteria count of Lactobacillus acidophilus is ≥ 50 million cuf / g, and the effective viable bacteria count of Bifidobacterium longum is ≥ 50 million cuf / g; S5.2: 3 parts by weight of compound fruit vinegar juice, 20 parts by weight of compound concentrated liquid, 3 parts by weight of cyperus oleifera meal oligosaccharide powder, 0.2 parts by weight of lactitol, 0.4 parts by weight of sorbitol, 0.2 parts by weight of probiotic fermentation powder, 3 parts by weight of white kidney bean fiber powder and 30 parts by weight of distilled water are stirred and mixed, and then filtered, filled and sterilized to obtain a fat-reducing and metabolism-promoting oral liquid.

[0024] Example 2 A preparation process of an oral liquid for reducing fat and promoting metabolism, such as Figure 1 As shown, the following steps are included: S1: Preparation of Cistanche deserticola juice S1.1: After washing the Cistanche deserticola, mix it with deionized water in a solid-liquid ratio of 1:2 for pulping, add the pulped slurry into 5 times the amount of deionized water, and extract for 5 hours. The pH value during the extraction process is 8.5. The extracted Cistanche deserticola juice is placed in a 92°C water bath for 40 minutes to obtain a crude Cistanche deserticola juice; S1.2: The crude Cistanche juice was placed in a water bath at 92°C, and then 0.04% α-amylase was added to continue the reaction for 3 hours. Then 0.3% saccharifying enzyme was added at 65°C and the reaction was continued for 3 hours. After the reaction was completed, it was filtered with a 100-mesh filter cloth, and then filtered with a Buchner funnel through a 9mm qualitative filter paper for 3 times to obtain Cistanche juice; S2: Preparation of compound fruit vinegar S2.1: peel and seed the lemon, peel, sac and seed the grapefruit, pulp the lemon with water in a volume ratio of 1:1, pulp the grapefruit with water in a volume ratio of 1:1, mix the lemon pulp and grapefruit pulp in a volume ratio of 1:2, adjust the pH to 4.0, add 0.2% pectinase, maintain the temperature at 55°C for 5 hours, then keep it at 90°C for 20 minutes, filter and obtain a mixed juice; S2.2: yeast and 4% sucrose solution were mixed in a volume ratio of 1:10, activated in a shaker at 33°C for 40 min to obtain activated yeast, 0.5 parts by weight of lactic acid bacteria powder was placed in 100 parts by weight of 2% glucose solution, activated in a constant temperature water bath at 33°C for 40 min to obtain activated lactic acid bacteria; S2.3: Add 1 part by weight of Cistanche deserticola juice to 2 parts by weight of the mixed juice, stir and mix, then inoculate 0.3% of activated lactic acid bacteria and 0.4% of activated yeast, ferment at 33°C for 75h, then inoculate 0.04% of acetic acid bacteria, and ferment in a shaking incubator at 33°C for 7d at a rotation speed of 120rad per minute to obtain a fermentation solution; S2.4: After 10 parts by weight of the fermentation solution was allowed to stand for 12 hours, 3 parts by weight of chitosan was added, and the mixture was allowed to stand for 2 hours. The mixture was then centrifuged at a speed of 9000 r / min, and the supernatant was collected and sterilized at 98° C. for 10 minutes to obtain a composite fruit vinegar juice; S3: Preparation of oligosaccharides from jatropha meal S3.1: The cyperus oleifera meal was crushed in a high-speed multifunctional crusher, and then the cyperus oleifera meal powder after high-speed crushing was added to 10 times the volume of distilled water, and then ultrasonically treated with an ultrasonic cell disruptor for 20 minutes, and finally placed in a 72°C constant temperature water bath for leaching for 5 hours. After the leaching was completed, it was centrifuged at 5000 centrifugal force for 20 minutes to obtain a supernatant; S3.2: The supernatant was concentrated in a rotary evaporator at 62°C in vacuum, and the solid content was adjusted to 5%. Fructosyltransferase was added at a ratio of 1:1000 and mixed thoroughly. After transformation in a water bath shaker at 68°C and 120 r / min for 14 h, the enzyme was inactivated in a water bath at 90°C for 20 min, and freeze-dried to obtain cyperus oleifera meal oligosaccharide powder. S4: Noni fruit complex concentrate S4.1: 8 parts by weight of prunes, 13 parts by weight of noni fruit, 3 parts by weight of loquats, and 2 parts by weight of mangoes are crushed separately, and then mixed to obtain a composition, and the composition is evenly mixed with distilled water at a ratio of 1:30, and then sodium bicarbonate is added to adjust the pH to 4.5 to obtain a mixture solution; S4.2: Add pectinase with an enzyme activity of 5000U / g and cellulase with an enzyme activity of 5000U / g to the mixture solution, the amount of pectinase and cellulase added is 2% of the mixture solution, and perform enzymolysis at 50°C for 4h. After the enzymolysis is completed, add sodium bicarbonate to adjust the pH to 5.5, then filter and concentrate to 1 / 10 of the original volume to obtain a composite concentrate of noni fruit; S5: Preparation of oral liquid for fat reduction and metabolism promotion S5.1: Lactobacillus plantarum, Lactobacillus salivarius, Lactobacillus casei, Lactobacillus acidophilus, and Bifidobacterium longum are mixed in a mass ratio of 1:1:1:1:1 to obtain a probiotic fermentation powder, wherein the effective viable bacteria count of Lactobacillus plantarum is ≥ 50 million cuf / g, the effective viable bacteria count of Lactobacillus salivarius is ≥ 50 million cuf / g, the effective viable bacteria count of Lactobacillus casei is ≥ 50 million cuf / g, the effective viable bacteria count of Lactobacillus acidophilus is ≥ 50 million cuf / g, and the effective viable bacteria count of Bifidobacterium longum is ≥ 50 million cuf / g; S5.2: 3 parts by weight of compound fruit vinegar juice, 20 parts by weight of compound concentrated liquid, 3 parts by weight of cyperus oleifera meal oligosaccharide powder, 0.2 parts by weight of lactitol, 0.4 parts by weight of sorbitol, 0.2 parts by weight of probiotic fermentation powder, 3 parts by weight of white kidney bean fiber powder and 30 parts by weight of distilled water are stirred and mixed, and then filtered, filled and sterilized to obtain a fat-reducing and metabolism-promoting oral liquid.

[0025] Example 3 A preparation process of an oral liquid for reducing fat and promoting metabolism, such as Figure 1 As shown, the following steps are included: S1: Preparation of Cistanche deserticola juice S1.1: After washing the Cistanche deserticola, mix it with deionized water at a solid-liquid ratio of 1:2.2 for pulping, add the pulped slurry into 8 times the amount of deionized water, and extract for 3 hours. The pH value during the extraction process is 8.7. The extracted Cistanche deserticola juice is placed in a 90°C water bath for 30 minutes to obtain a crude Cistanche deserticola juice; S1.2: The crude Cistanche juice was placed in a water bath at 90°C, and then 0.08% α-amylase was added to continue the reaction for 2 hours. Then 0.5% saccharifying enzyme was added at 60°C and the reaction was continued for 2 hours. After the reaction was completed, it was filtered with an 80-mesh filter cloth, and then filtered twice with a Buchner funnel through a 9mm qualitative filter paper to obtain the Cistanche juice; S2: Preparation of compound fruit vinegar S2.1: peel and seed the lemon, peel, sac and seed the grapefruit, pulp the lemon with water in a volume ratio of 1:1, pulp the grapefruit with water in a volume ratio of 1:1, mix the lemon pulp and grapefruit pulp in a volume ratio of 1:3, adjust the pH to 4.5, add 0.3% pectinase, maintain the temperature at 50°C for 4 hours, then keep it at 85°C for 10 minutes, filter and obtain a mixed juice; S2.2: yeast and 4% sucrose solution were mixed in a volume ratio of 1:12, activated in a 30°C shaker for 30 min to obtain activated yeast, 0.8 parts by weight of lactic acid bacteria powder was placed in 120 parts by weight of 2% glucose solution, activated in a constant temperature water bath at 30°C for 30 min to obtain activated lactic acid bacteria; S2.3: Add 2 parts by weight of Cistanche deserticola juice to 3 parts by weight of the mixed juice, stir and mix, then inoculate 0.5% of activated lactic acid bacteria and 0.5% of activated yeast, ferment at 30°C for 72 hours, then inoculate 0.05% of acetic acid bacteria, and place in a shaking incubator at 30°C, ferment at a rotation speed of 120 rad per minute for 6 days to obtain a fermentation solution; S2.4: After 20 parts by weight of the fermentation solution was allowed to stand for 10 hours, 5 parts by weight of chitosan was added, and the mixture was allowed to stand for 1 hour. The mixture was then centrifuged at a speed of 8000 r / min, and the supernatant was collected and sterilized at 95° C. for 5 minutes to obtain a composite fruit vinegar juice; S3: Preparation of oligosaccharides from jatropha meal S3.1: The cyperus oleifera meal was crushed in a high-speed multifunctional crusher, and then the cyperus oleifera meal powder after high-speed crushing was added to 12 times the volume of distilled water, and then ultrasonic cell disruptor was used for 10 minutes, and finally placed in a 70°C constant temperature water bath for leaching for 4 hours. After the leaching was completed, it was centrifuged at 4000 centrifugal force for 10 minutes to obtain a supernatant; S3.2: The supernatant was concentrated in a rotary evaporator at 60°C under vacuum, and the solid content was adjusted to 7%. Fructosyltransferase was added at a ratio of 1:1100 and mixed thoroughly. The mixture was incubated in a water bath shaker at 65°C and 100 r / min for 12 h, and then the enzyme was inactivated in a water bath at 85°C for 15 min. The mixture was freeze-dried to obtain cyperus oleifera oligosaccharide powder. S4: Noni fruit complex concentrate S4.1: 10 parts by weight of prunes, 15 parts by weight of noni fruit, 5 parts by weight of loquats, and 3 parts by weight of mangoes are crushed separately, and then mixed to obtain a composition, and the composition is evenly mixed with distilled water at a ratio of 1:40, and then sodium bicarbonate is added to adjust the pH to 5.4 to obtain a mixture solution; S4.2: adding pectinase with an enzyme activity of 20,000 U / g and cellulase with an enzyme activity of 20,000 U / g to the mixture solution, wherein the amount of pectinase and cellulase added is 5% of the mixture solution, and performing enzymolysis reaction at 30°C for 2 hours. After the enzymolysis is completed, sodium bicarbonate is added to adjust the pH to 6.0, and then filtering and concentrating to 1 / 8 of the original volume to obtain a composite concentrate of citronella fruit; S5: Preparation of oral liquid for fat reduction and metabolism promotion S5.1: Lactobacillus plantarum, Lactobacillus salivarius, Lactobacillus casei, Lactobacillus acidophilus, and Bifidobacterium longum are mixed in a mass ratio of 1:1:1:1:1 to obtain a probiotic fermentation powder, wherein the effective viable bacteria count of Lactobacillus plantarum is ≥ 50 million cuf / g, the effective viable bacteria count of Lactobacillus salivarius is ≥ 50 million cuf / g, the effective viable bacteria count of Lactobacillus casei is ≥ 50 million cuf / g, the effective viable bacteria count of Lactobacillus acidophilus is ≥ 50 million cuf / g, and the effective viable bacteria count of Bifidobacterium longum is ≥ 50 million cuf / g; S5.2: 5 parts by weight of compound fruit vinegar juice, 25 parts by weight of compound concentrated liquid, 5 parts by weight of cyperus oleifera meal oligosaccharide powder, 0.3 parts by weight of lactitol, 0.5 parts by weight of sorbitol, 0.3 parts by weight of probiotic fermentation powder, 5 parts by weight of white kidney bean fiber powder and 40 parts by weight of distilled water are stirred and mixed, and then filtered, filled and sterilized to obtain a fat-reducing and metabolism-promoting oral liquid.

[0026] Comparative Example 1 Compared with Example 1, the difference of Comparative Example 1 is that the compound fruit vinegar juice in step S1-S2 and step S5.2 is removed in Comparative Example 1, and the other steps remain unchanged to prepare the fat-reducing metabolism-promoting oral liquid, which is recorded as Comparative Example 1.

[0027] Comparative Example 2 Compared with Example 1, the difference of Comparative Example 2 is that the cyperus oleifera meal oligosaccharide powder in steps S3 and S5.2 is removed in Comparative Example 2, and the other steps remain unchanged to prepare the fat-reducing and metabolism-promoting oral liquid, which is recorded as Comparative Example 2.

[0028] Comparative Example 3 Compared with Example 1, the difference of Comparative Example 3 is that the prunes in step S4.1 are removed in Comparative Example 3, and the other steps remain unchanged to prepare the fat-reducing and metabolism-promoting oral liquid, which is recorded as Comparative Example 3.

[0029] Comparative Example 4 Compared with Example 1, the difference of Comparative Example 4 is that the noni fruit in step S4.1 is removed in Comparative Example 4, and the other steps remain unchanged to prepare the fat-reducing and metabolism-promoting oral liquid, which is recorded as Comparative Example 4.

[0030] Mouse fat reduction experiment SPF mice, weighing 20-25g. After receiving the animals, quarantine and adaptability observation were carried out for 3 days, and the experiment was started after they passed the test. The animals were free to drink water and eat, the temperature was (20±2)℃, the humidity was (60±5)%, and the light cycle was 12h.

[0031] The mice were randomly divided into 9 groups, normal control group, model control group, Example 1 group, Example 2 group, Example 3 group, Comparative Example 1 group, Comparative Example 2 group, Comparative Example 3 group, Comparative Example 4 group, 20 mice in each group, the normal control group was given basic feed (basic feed formula: corn flour 25%, bran 20%, rice 15%, bean cake 15%, fish meal 13%, calcium powder 4%, bone meal 4%, yeast powder 3.3%, salt 0.5%, multivitamin 0.1%, trace elements 0.1%), the model group and the fat-reducing composition group were given high-fat feed (feed formula: basic feed 67%, sucrose 20%, lard 10%, cholesterol 2%, sodium cholate 1%). The experimental animals were free to eat and drink water every day, and were fed for 3 consecutive weeks. In the 1st, 2nd and 3rd weeks of feeding, 4 mice in each group were randomly selected, weighed, blood was collected from the eyelids, and the blood was centrifuged (3000rmp, 4°C, 5min). The supernatant, i.e., serum, was taken to determine serum TG, TC, and FFA to determine the successful establishment of the hyperlipidemia experimental animal model.

[0032] Three weeks after modeling, the normal group and the model group were given basal feed, and the Example 1 group, the Example 2 group, the Example 3 group, the Comparative Example 1 group, the Comparative Example 2 group, the Comparative Example 3 group, and the Comparative Example 4 group were given 90% basal feed + 10% corresponding fat-reducing and metabolism-promoting oral liquid) for five consecutive weeks, and the changes in body weight and food intake of each group of mice were recorded every three days.

[0033] Body weight: The body weight of experimental animals was measured at a fixed time every week, and the weight gain was recorded.

[0034] Blood test: blood was collected from the eyelids and centrifuged (3000rmp, 4°C, 5min). The supernatant, i.e. serum, was collected to measure serum TG, TC, and FFA.

[0035] Determination of body fat index: After the experiment, the animals were killed, and the liver, perirenal adipose tissue and testicular (ovarian) perifacial adipose tissue were removed and weighed.

[0036] The ratio of perirenal adipose tissue and peritesticular (ovarian) adipose tissue to body weight, i.e., fat index, was calculated respectively.

[0037] The TC value, TG value, FFA value, final weight, and fat index of the mice were recorded. The results are shown in Table 1.

[0038] Table 1. TC value, TG value, FFA value, final weight, fat index measurement results

[0039] It can be seen from the data in Table 1 that the fat-reducing and metabolism-promoting oral liquid prepared by the present invention can effectively reduce fat and promote metabolism. It can be seen from the data of comparative example 1 that the added compound fruit vinegar juice is helpful for reducing fat and promoting metabolism, so the addition of the compound fruit vinegar juice can effectively solve the problems of fat accumulation and slow metabolism; it can be seen from the data of comparative example 2 that the added cyperus oleifera meal oligosaccharide can also play a certain role in reducing fat and promoting metabolism; it can be seen from the data of comparative example 3 and comparative example 4 that the compounding of citronella fruit can simultaneously exert force from two aspects of inhibiting fat synthesis and promoting fat decomposition, more effectively reduce fat accumulation in the body, and fundamentally solve the problem of fat accumulation.

[0040] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the art may modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by a person of ordinary skill in the art without departing from the spirit and technical concept disclosed by the present invention shall still be covered by the claims of the present invention.

Claims

1. A preparation process of an oral liquid for reducing fat and promoting metabolism, characterized in that: The steps include: S1: Preparation of Cistanche deserticola juice The Cistanche deserticola is cleaned and then extracted, and enzymatically hydrolyzed to obtain Cistanche deserticola juice; S2: Preparation of compound fruit vinegar The compound fruit vinegar juice is prepared by mixing lemon, grapefruit and Cistanche deserticola juice for lactic acid bacteria and yeast fermentation, and then for acetic acid bacteria fermentation. S3: Preparation of oligosaccharides from jatropha meal The cyperus oleifera meal is crushed and extracted, and then fructosyltransferase is added to inactivate the enzyme after water bath conversion, and freeze-dried to obtain cyperus oleifera meal oligosaccharide powder; S4: Noni fruit complex concentrate 8-10 parts by weight of prunes, 13-15 parts by weight of noni fruit, 3-5 parts by weight of loquat, and 2-3 parts by weight of mango are crushed and mixed respectively, and then deionized water is added, followed by adding pectinase and cellulase for enzymolysis, and finally concentrating to obtain a prune and noni fruit composite concentrate; S5: Preparation of oral liquid for fat reduction and metabolism promotion 3-5 parts by weight of compound fruit vinegar juice, 20-25 parts by weight of compound concentrated liquid, 3-5 parts by weight of cyperus oleifera meal oligosaccharide powder, 0.2-0.3 parts by weight of lactitol, 0.4-0.5 parts by weight of sorbitol, 0.2-0.3 parts by weight of probiotic fermentation powder, 3-5 parts by weight of white kidney bean fiber powder and 30-40 parts by weight of distilled water are stirred and mixed, and then filtered, filled and sterilized to obtain a fat-reducing metabolism-promoting oral liquid.

2. The preparation process of the oral liquid for reducing fat and promoting metabolism according to claim 1, characterized in that: Step S1: preparing Cistanche deserticola juice, specifically comprising the following steps: S1.1: After washing the Cistanche deserticola, mix it with deionized water at a solid-liquid ratio of 1:2-2.2 for pulping, add the pulped slurry into 5-8 times the amount of deionized water, and extract for 3-5 hours. During the extraction process, the pH value is 8.5-8.

7. The extracted Cistanche deserticola juice is placed in a 90-92°C water bath for 30-40 minutes to obtain a crude Cistanche deserticola juice; S1.2: The crude Cistanche juice is placed in a water bath at 90-92℃, then 0.04-0.08% α-amylase is added and the reaction is continued for 2-3h. Then 0.3-0.5% saccharifying enzyme is added at 60-65℃ and the reaction is continued for 2-3h. After the reaction is completed, it is filtered with 80-100 mesh filter cloth, and then filtered with a Buchner funnel through 9mm qualitative filter paper 2-3 times to obtain Cistanche juice.

3. The preparation process of a fat-reducing and metabolism-promoting oral liquid according to claim 2, characterized in that: Step S2: Preparation of the composite fruit vinegar juice, specifically comprising the following steps: S2.1: peel and seed the lemon, peel, sac and seed the grapefruit, pulp the lemon and water in a volume ratio of 1:1, and pulp the grapefruit and water in a volume ratio of 1:

1. After mixing the lemon pulp and the grapefruit pulp, adjust the pH to 4.0-4.5, add 0.2-0.3% pectinase, maintain the temperature at 50-55°C for 4-5 hours, and then keep it at 85-90°C for 10-20 minutes, filter, and obtain a mixed juice; S2.2: Mix yeast and 4% sucrose solution in a volume ratio of 1:10-12, activate in a shaker at 30-33°C for 30-40 minutes to obtain activated yeast, place 0.5-0.8 parts by weight of lactic acid bacteria powder in 100-120 parts by weight of 2% glucose solution, activate in a constant temperature water bath at 30-33°C for 30-40 minutes to obtain activated lactic acid bacteria; S2.3: Add 1-2 parts by weight of Cistanche deserticola juice to 2-3 parts by weight of the mixed juice, stir and mix, then inoculate 0.3-0.5% of activated lactic acid bacteria and 0.4-0.5% of activated yeast, ferment at 30-33°C for 72-75h, then inoculate 0.04-0.05% of acetic acid bacteria, place in a shaking incubator at 30-33°C, and ferment at a rotation speed of 120 rad per minute for 6-7d to obtain a fermentation solution; S2.4: After 10-20 parts by weight of the fermentation solution is allowed to stand for 10-12 hours, 3-5 parts by weight of chitosan is added, and the mixture is allowed to stand for 1-2 hours. The mixture is then centrifuged at a speed of 8000-9000 r / min, and the supernatant is collected and sterilized at 95-98° C. for 5-10 minutes to obtain a composite fruit vinegar juice.

4. The preparation process of the oral liquid for reducing fat and promoting metabolism according to claim 3, characterized in that: Step S3, the preparation of cyperus oleifera meal oligosaccharides, specifically comprises the following steps: S3.1: Crush the cyperus juncea meal in a high-speed multifunctional pulverizer, then add the high-speed crushed cyperus juncea meal powder into 10-12 times the volume of distilled water, and then perform ultrasonic cell disruption for 10-20 minutes, and finally place in a 70-72°C constant temperature water bath for leaching for 4-5 hours, and after the leaching is completed, centrifuge at 4000-5000 centrifugal force for 10-20 minutes to obtain a supernatant; S3.2: The supernatant was concentrated in a rotary evaporator at 60-62°C under vacuum, and the solid content was adjusted to 5-7%. Fructosyltransferase was added at a ratio of 1:1000-1100 and mixed thoroughly. The mixture was incubated in a water bath shaker at 65-68°C and 100-120 r / min for 12-14 hours. The enzyme was inactivated in a water bath at 85-90°C for 15-20 minutes, and freeze-dried to obtain cyperus oleifera meal oligosaccharide powder.

5. The preparation process of the oral liquid for reducing fat and promoting metabolism according to claim 4, characterized in that: Step S4, preparing the composite concentrated liquid of Citronella fruit, specifically comprises the following steps: S4.1: 8-10 parts by weight of prunes, 13-15 parts by weight of noni fruit, 3-5 parts by weight of loquats, and 2-3 parts by weight of mangoes are crushed separately, and then mixed to obtain a composition, and the composition is mixed evenly with distilled water at a ratio of 1:30-40, and then sodium bicarbonate is added to adjust the pH to 4.5-5.4 to obtain a mixture solution; S4.2: Add pectinase with an enzyme activity of 5000-20000U / g and cellulase with an enzyme activity of 5000-20000U / g to the mixture solution, and perform enzymolysis at 30-50°C for 2-4h. After the enzymolysis is completed, add sodium bicarbonate to adjust the pH to 5.5-6.0, then filter and concentrate to 1 / 10-1 / 8 of the original volume to obtain the noni fruit composite concentrate.

6. The preparation process of the oral liquid for reducing fat and promoting metabolism according to claim 5, characterized in that: Step S5 is the preparation of the fat-reducing and metabolism-promoting oral liquid, which specifically comprises the following steps: S5.1: mixing Lactobacillus plantarum, Lactobacillus salivarius, Lactobacillus casei, Lactobacillus acidophilus, and Bifidobacterium longum in a mass ratio of 1:1:1:1:1 to obtain a probiotic fermentation powder; S5.2: 3-5 parts by weight of compound fruit vinegar juice, 20-25 parts by weight of compound concentrated liquid, 3-5 parts by weight of cyperus oleifera meal oligosaccharide powder, 0.2-0.3 parts by weight of lactitol, 0.4-0.5 parts by weight of sorbitol, 0.2-0.3 parts by weight of probiotic fermentation powder, 3-5 parts by weight of white kidney bean fiber powder and 30-40 parts by weight of distilled water are stirred and mixed, and then filtered, filled and sterilized to obtain a fat-reducing and metabolism-promoting oral liquid.

7. The preparation process of the oral liquid for reducing fat and promoting metabolism according to claim 3, characterized in that: The lemon pulp and grapefruit pulp in step S2.1 are mixed in a volume ratio of 1:2-3.

8. The preparation process of the oral liquid for reducing fat and promoting metabolism according to claim 5, characterized in that: In step S4.2, the amount of pectinase and cellulase added is 2-5% of the mixture solution.

9. The preparation process of the oral liquid for reducing fat and promoting metabolism according to claim 6, characterized in that: In step S5.1, the effective viable count of Lactobacillus plantarum is ≥ 50 million cuf / g, the effective viable count of Lactobacillus salivarius is ≥ 50 million cuf / g, the effective viable count of Lactobacillus casei is ≥ 50 million cuf / g, the effective viable count of Lactobacillus acidophilus is ≥ 50 million cuf / g, and the effective viable count of Bifidobacterium longum is ≥ 50 million cuf / g.

10. An oral liquid for reducing fat and promoting metabolism, characterized in that: The oral liquid is prepared by the preparation process of the oral liquid for reducing fat and promoting metabolism as described in any one of claims 1 to 9.

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