An oral liquid for reducing fat and promoting metabolism and its preparation process

Abstract

The present invention provides an oral liquid for reducing fat and promoting metabolism and its preparation process, belonging to the technical field of oral liquid preparation; the preparation process includes the following steps: preparation of cistanche juice; preparation of compound fruit vinegar juice; preparation of oligosaccharides from tiger nut meal; preparation of compound concentrated juice of prune and noni fruit; preparation of oral liquid for reducing fat and promoting metabolism. The present invention inhibits the activity of fat synthase through compound fruit vinegar juice to reduce fat synthesis; oligosaccharides from tiger nut meal promote the growth and reproduction of beneficial bacteria such as Bifidobacterium and Lactobacillus to assist in reducing fat, and the compounding of prune and noni fruit exerts efforts simultaneously from two aspects of inhibiting fat synthesis and promoting fat decomposition, more effectively reducing the accumulation of body fat, fundamentally solving the problem of fat accumulation, and effectively achieving the effect of reducing fat and promoting metabolism through the synergistic effect of multiple components from multiple angles.

Description

Technical Field

[0001] The present invention relates to the technical field of oral liquid preparation, and particularly relates to an oral liquid for reducing fat and promoting metabolism and its preparation process. Background Art

[0002] In modern society, with the improvement of living standards and the change of lifestyle, the problem of obesity has become increasingly serious. Obesity not only affects an individual's external image, but is also closely related to the occurrence of various chronic diseases such as cardiovascular diseases, diabetes, hypertension, etc., seriously threatening people's health. Therefore, reducing fat has become the focus of attention for many people.

[0003] At present, common fat-reducing methods include exercise, dieting, and taking various fat-reducing products. Although exercise for reducing fat is healthy and effective, it requires long-term persistence. For people who are short of time, lack exercise conditions or have insufficient physical strength, it is difficult to continue to implement. Dieting for reducing fat often leads to malnutrition, affects the normal metabolic function of the body, and is prone to rebound.

[0004] There are a wide variety of existing 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, and long-term drinking will cause a burden on the stomach and intestines; 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, the effects of many products in promoting metabolism are not significant, and they 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 purpose of the present invention is 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] Aiming at the deficiencies of the existing technology, the purpose of the present invention is to provide an oral liquid for reducing fat and promoting metabolism and its preparation process.

[0007] A preparation process of an oral liquid for reducing fat and promoting metabolism includes the following steps:

[0008] S1: Preparation of cistanche juice

[0009] After cleaning the cistanche, it is subjected to extraction and enzymatic hydrolysis to obtain cistanche juice;

[0010] S2: Preparation of compound fruit vinegar juice

[0011] Lactic acid bacteria and yeast are fermented by compounding lemon, pomelo and cistanche juice, and then acetic acid bacteria are fermented to obtain compound fruit vinegar juice;

[0012] S3: Preparation of Oligosaccharides from Cyperus esculentus L. Moench Meal

[0013] Crush and leach the Cyperus esculentus L. Moench meal, then add fructosyltransferase and carry out water bath conversion, followed by enzyme inactivation, and finally obtain oligosaccharides powder from Cyperus esculentus L. Moench meal by freeze-drying;

[0014] S4: Compound Concentrate of Prunus salicina Lindl. and Morinda citrifolia Linn.

[0015] Crush and mix 8 - 10 parts by weight of Prunus salicina Lindl., 13 - 15 parts by weight of Morinda citrifolia Linn., 3 - 5 parts by weight of Eriobotrya japonica (Thunb.) Lindl., and 2 - 3 parts by weight of Mangifera indica Linn. respectively, then add deionized water, and then add pectinase and cellulase for enzymatic hydrolysis, and finally carry out concentration to obtain the compound concentrate of Prunus salicina Lindl. and Morinda citrifolia Linn.;

[0016] S5: Preparation of Oral Liquid for Reducing Fat and Promoting Metabolism

[0017] Stir and mix 3 - 5 parts by weight of compound fruit vinegar juice, 20 - 25 parts by weight of compound concentrate, 3 - 5 parts by weight of oligosaccharides powder from Cyperus esculentus L. Moench meal, 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. Subsequently, filter, fill and sterilize to obtain the oral liquid for reducing fat and promoting metabolism.

[0018] Furthermore, the preparation of the cistanche juice in step S1 specifically includes the following steps:

[0019] S1.1: Wash the cistanche and mix it with deionized water at a solid-liquid ratio of 1:2 - 2.2 for pulping. Add the pulped slurry to 5 - 8 times the amount of deionized water and extract for 3 - 5 h. During the extraction process, the pH is 8.5 - 8.7. Place the extracted cistanche juice in a water bath at 90 - 92 °C for 30 - 40 min to obtain the crude cistanche juice after treatment;

[0020] S1.2: Keep the crude cistanche juice in a water bath at 90 - 92 °C, then add 0.04 - 0.08% of α-amylase and continue to react for 2 - 3 h. Then add 0.3 - 0.5% of glucoamylase at 60 - 65 °C and continuously react for 2 - 3 h. After the reaction is completed, filter with an 80 - 100 mesh filter cloth, and then filter with a Buchner funnel through a 9 mm qualitative filter paper for 2 - 3 times to obtain the cistanche juice.

[0021] Furthermore, the preparation of the compound fruit vinegar juice in step S2 specifically includes the following steps:

[0022] S2.1: Peel the lemon and remove the seeds, peel the pomelo and remove the membranes and seeds. Make a pulp of the lemon with a volume ratio of lemon to water of 1:1, and make a pulp of the pomelo with a volume ratio of pomelo to water of 1:1. After mixing the lemon pulp and the pomelo pulp, adjust the pH to 4.0 - 4.5, add 0.2 - 0.3% pectinase, keep the temperature at 50 - 55 °C for 4 - 5 h, then keep it warm at 85 - 90 °C for 10 - 20 min, and filter to obtain the mixed fruit juice;

[0023] S2.2: Mix yeast and a 4% sucrose solution in a volume ratio of 1∶10 - 12, and activate it in a shaker at 30 - 33 °C for 30 - 40 min to obtain the activated yeast. Place 0.5 - 0.8 parts by weight of lactic acid bacteria powder in 100 - 120 parts by weight of a 2% glucose solution, and activate it in a constant temperature water bath at 30 - 33 °C for 30 - 40 min to obtain the activated lactic acid bacteria;

[0024] S2.3: Add 1 - 2 parts by weight of cistanche juice to 2 - 3 parts by weight of the mixed fruit juice, stir and mix. Then inoculate 0.3 - 0.5% of the activated lactic acid bacteria and 0.4 - 0.5% of the activated yeast, and ferment at 30 - 33 °C for 72 - 75 h. Then inoculate 0.04 - 0.05% of acetic acid bacteria and place it in a shaker incubator at 30 - 33 °C, and ferment at a rotation speed of 120 rad per minute for 6 - 7 d to obtain the fermentation solution;

[0025] S2.4: Let 10 - 20 parts by weight of the fermentation solution stand for 10 - 12 h, then add 3 - 5 parts by weight of chitosan, let it stand for 1 - 2 h, then centrifuge and filter at a rotation speed of 8000 - 9000 r / min, collect the supernatant, and sterilize it at 95 - 98 °C for 5 - 10 min to obtain the compound fruit vinegar juice.

[0026] Furthermore, the preparation of the oligofructose from Cyperus esculentus L. meal in step S3 specifically includes the following steps:

[0027] S3.1: Crush the Cyperus esculentus L. meal in a high-speed multi-functional pulverizer, then add the pulverized Cyperus esculentus L. meal powder to 10 - 12 times the volume of distilled water, then perform ultrasonic treatment with an ultrasonic cell disruptor for 10 - 20 min, and finally place it in a constant temperature water bath at 70 - 72 °C for water bath extraction for 4 - 5 h. After the extraction is completed, centrifuge at a centrifugal force of 4000 - 5000 for 10 - 20 min to obtain the supernatant;

[0028] S3.2: Concentrate the supernatant under vacuum at 60 - 62 °C using a rotary evaporator. After adjusting the solid content to 5 - 7%, add fructosyltransferase at a ratio of 1:1000 - 1100 and mix well. Then, carry out the conversion in a water bath shaker at 65 - 68 °C and 100 - 120 r / min for 12 - 14 h. After that, inactivate the enzyme for 15 - 20 min under the water bath condition of 85 - 90 °C, and then obtain the oligofructose powder from Cyperus esculentus meal by freeze-drying.

[0029] Furthermore, the Prunus salicina Lindl. and Morinda citrifolia L. compound concentrated solution in step S4 specifically includes the following steps:

[0030] S4.1: Crush 8 - 10 parts by weight of Prunus salicina Lindl., 13 - 15 parts by weight of Morinda citrifolia L., 3 - 5 parts by weight of Eriobotrya japonica Lindl., and 2 - 3 parts by weight of Mangifera indica L. respectively, and then mix them to obtain a composition. Mix the composition and distilled water in a ratio of 1:30 - 40, and then add sodium bicarbonate to adjust the pH to 4.5 - 5.4 to obtain a mixture solution.

[0031] S4.2: Add pectinase with an enzyme activity of 5000 - 20000 U / g and cellulase with an enzyme activity of 5000 - 20000 U / g to the mixture solution, and carry out an enzymatic hydrolysis reaction at 30 - 50 °C for 2 - 4 h. After the enzymatic hydrolysis ends, add sodium bicarbonate to adjust the pH to 5.5 - 6.0, and then filter and concentrate to 1 / 10 - 1 / 8 of the original volume to obtain the Prunus salicina Lindl. and Morinda citrifolia L. compound concentrated solution.

[0032] Furthermore, the preparation of the fat-reducing and metabolism-promoting oral liquid in step S5 specifically includes the following steps:

[0033] S5.1: Mix Lactobacillus plantarum, Lactobacillus salivarius subsp. salicinius, Lactobacillus casei, Lactobacillus acidophilus, and Bifidobacterium longum in a mass ratio of 1:1:1:1:1 to obtain a probiotic fermentation powder.

[0034] S5.2: Stir and mix 3 - 5 parts by weight of compound fruit vinegar juice, 20 - 25 parts by weight of compound concentrated solution, 3 - 5 parts by weight of oligofructose powder from Cyperus esculentus meal, 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. Subsequently, obtain the fat-reducing and metabolism-promoting oral liquid through filtration, filling, and sterilization.

[0035] Furthermore, the lemon pulp and pomelo pulp in step S2.1 are mixed in a volume ratio of 1:2 - 3.

[0036] Furthermore, the addition amounts of both pectinase and cellulase in step S4.2 are 2 - 5% of the mixture solution.

[0037] Further, in step S5.1, the viable count of Lactobacillus plantarum is ≥ 50 million cfu / g, the viable count of Ligilactobacillus salivarius is ≥ 50 million cfu / g, the viable count of Lactobacillus casei is ≥ 50 million cfu / g, the viable count of Lactobacillus acidophilus is ≥ 50 million cfu / g, and the viable count of Bifidobacterium longum is ≥ 50 million cfu / g.

[0038] A fat-reducing and metabolism-promoting oral liquid is prepared by the preparation process of a fat-reducing and metabolism-promoting oral liquid described in any one of the above.

[0039] Compared with the prior art, the present invention has at least the following beneficial effects:

[0040] 1. The compound fruit vinegar juice of the present invention contains various organic acids such as acetic acid and citric acid. Acetic acid can inhibit the activity of fat synthase, reduce fat synthesis, and at the same time promote the decomposition and oxidation of fat, so as to achieve 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. There is a certain amount of dietary fiber in lemon, pomelo and cistanche deserticola. Dietary fiber can increase satiety, reduce food intake, and at the same time promote intestinal peristalsis, help excrete toxins and excess fat in the body. In addition, bioactive components such as phenylpropanoid glycosides in cistanche deserticola have the effects of regulating lipid metabolism and antioxidant, which are helpful for fat reduction and metabolism promotion. Therefore, adding compound fruit vinegar juice can effectively solve the problems of fat accumulation and slow metabolism.

[0041] 2. The oligosaccharides from Cyperus esculentus meal added in the present invention have low calories and are rich in dietary fiber. The low-calorie property can reduce calorie intake, while dietary fiber can increase satiety and reduce the intake of other high-calorie foods, thus assisting in fat reduction. In addition, dietary fiber can also promote intestinal peristalsis, accelerate the excretion of waste and fat in the intestine, maintain intestinal health, help improve metabolic efficiency, and the oligosaccharides from Cyperus esculentus meal have prebiotic properties and can be used as a food source for beneficial intestinal microorganisms, promoting the growth and reproduction of beneficial bacteria such as Bifidobacterium and Lactobacillus. 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, thus assisting in fat reduction.

[0042] 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, reduce the absorption and accumulation of fat in the intestine, and thus achieve the effect of reducing fat. The types and structures of dietary fiber in Prunes and Noni fruits are different. After compounding, they can form a more complex and efficient network structure in the intestine. Different types of dietary fiber cooperate with each other, can more strongly stimulate intestinal receptors, significantly enhance satiety, and effectively reduce food intake. At the same time, the synergistic effect of various dietary fibers can promote intestinal peristalsis in all directions, make the propulsion movement of the intestine more powerful and regular, accelerate the excretion rate of fat and other metabolic wastes, and further strengthen the fat reduction effect. In addition, Prunes contain a variety of phenolic compounds, and Noni fruits are rich in bioactive substances such as polysaccharides and flavonoids. Phenolic compounds can inhibit the differentiation of adipocytes and the activity of key enzymes in lipid synthesis, while polysaccharides and flavonoids in Noni fruits can activate the signal pathway related to fat decomposition and enhance the activity of lipoxidase. The compounding of the two exerts force simultaneously from two aspects of inhibiting fat synthesis and promoting fat decomposition, more effectively reducing the accumulation of fat in the body and fundamentally solving the problem of fat accumulation. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] The drawings incorporated herein and constituting a part of the specification illustrate embodiments of the present invention and, together with the specification, further serve to explain the principles of the present invention and enable those skilled in the relevant art to implement and use the present invention.

[0044] Figure 1 It is a process flow chart for the preparation of an oral liquid for reducing fat and promoting metabolism adopted in the embodiments of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0045] The following describes in detail the preparation process of an oral liquid for reducing fat and promoting metabolism provided by the present invention with reference to the drawings and specific embodiments. At the same time, it should be noted here that in order to make the embodiments more detailed, the following embodiments are the best and preferred embodiments. For some well-known technologies, those skilled in the art can also adopt other alternative methods for implementation; moreover, the drawings are only for more specifically describing the embodiments and are not intended to specifically limit the present invention.

[0046] Example 1

[0047] A preparation process of an oral liquid for reducing fat and promoting metabolism is as Figure 1 shown and includes the following steps:

[0048] S1: Preparation of Cistanche deserticola juice

[0049] S1.1: Clean the cistanche deserticola, mix it with deionized water at a material-to-liquid ratio of 1:2 to make a pulp, add the pulped slurry to 5 times the amount of deionized water, extract for 3 h, with the pH being 8.5 during the extraction process, and place the extracted cistanche deserticola juice in a water bath at 90 °C for 30 min to obtain the crude cistanche deserticola juice after treatment;

[0050] S1.2: Keep the crude cistanche deserticola juice in a water bath at 90 °C, then add 0.04% α-amylase and continue the reaction for 2 h. Then add 0.3% glucoamylase at 60 °C and continuously react for 2 h. After the reaction is completed, filter with an 80-mesh filter cloth, and then filter twice through a 9-mm qualitative filter paper using a Buchner funnel to obtain the cistanche deserticola juice;

[0051] S2: Preparation of compound fruit vinegar juice

[0052] S2.1: Peel and remove the seeds of the lemon, and peel, remove the vesicles and seeds of the pomelo. Make a pulp of the lemon with a volume ratio of lemon to water of 1:1, and make a pulp of the pomelo with a volume ratio of pomelo to water of 1:1. After mixing the lemon pulp and the pomelo pulp at a volume ratio of 1:2, adjust the pH to 4.0, add 0.2% pectinase, keep the temperature at 50 °C for 4 h, then keep it warm at 85 °C for 10 min, and filter to obtain the mixed fruit juice;

[0053] S2.2: Mix yeast and a 4% sucrose solution at a volume ratio of 1∶10, activate it in a shaker at 30 °C for 30 min to obtain the activated yeast. Place 0.5 part by weight of lactic acid bacteria powder in 100 parts by weight of a 2% glucose solution and activate it in a constant temperature water bath at 30 °C for 30 min to obtain the activated lactic acid bacteria;

[0054] S2.3: Add 1 part by weight of cistanche deserticola juice to 2 parts by weight of the mixed fruit juice, stir and mix. Then inoculate 0.3% of the activated lactic acid bacteria and 0.4% of the activated yeast, place it at 30 °C for 72 h of fermentation. Then inoculate 0.04% of acetic acid bacteria and place it in a shaker incubator at 30 °C, and ferment at a rotational speed of 120 rad per minute for 6 d to obtain the fermentation solution;

[0055] S2.4: Let 10 parts by weight of the fermentation solution stand for 10 h, add 3 - 5 parts by weight of chitosan, let it stand for 1 h, then centrifuge and filter at a speed of 8000 r / min, collect the supernatant, and sterilize it at 95 °C for 5 min to obtain the compound fruit vinegar juice;

[0056] S3: Preparation of oligosaccharides from Cyperus esculentus L. meal

[0057] S3.1: Crush the Cyperus esculentus meal in a high-speed multi-functional crusher. Then add the crushed Cyperus esculentus meal powder to distilled water with a volume 10 times that of the powder. Next, perform ultrasonic treatment using an ultrasonic cell disruptor for 10 min. Finally, place it in a 70 °C constant temperature water bath for water bath extraction for 4 h. After the extraction is completed, centrifuge at a centrifugal force of 4000 for 10 min to obtain the supernatant;

[0058] S3.2: Concentrate the supernatant in a rotary evaporator under vacuum at 60 °C. After adjusting the solid content to 5%, add fructosyltransferase at a ratio of 1:1000 and mix well. Then carry out the conversion in a water bath shaker at 65 °C and 100 r / min for 12 h. After that, inactivate the enzyme for 15 min under the water bath condition of 85 °C, and then freeze-dry to obtain the Cyperus esculentus meal oligosaccharide powder;

[0059] S4: Prune-noni fruit composite concentrated liquid

[0060] S4.1: Crush 8 parts by weight of prunes, 13 parts by weight of noni fruits, 3 parts by weight of loquats, and 2 parts by weight of mangoes respectively, and then mix them to obtain a composition. Mix the composition with distilled water in a ratio of 1:30 and mix well. Then add sodium bicarbonate to adjust the pH to 4.5 to obtain a mixture solution;

[0061] S4.2: Add pectinase with an enzyme activity of 5000 U / g and cellulase with an enzyme activity of 5000 U / g to the mixture solution. The addition amounts of pectinase and cellulase are both 2% of the mixture solution. Carry out the enzymatic hydrolysis reaction at 30 °C for 2 h. After the enzymatic hydrolysis is completed, add sodium bicarbonate to adjust the pH to 5.5, and then filter and concentrate to 1 / 10 of the original volume to obtain the prune-noni fruit composite concentrated liquid;

[0062] S5: Preparation of weight loss and metabolism-promoting oral liquid

[0063] S5.1: Mix 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. The effective viable count of Lactobacillus plantarum ≥ 0.5×10⁸ cuf / g, the effective viable count of Lactobacillus salivarius ≥ 0.5×10⁸ cuf / g, the effective viable count of Lactobacillus casei ≥ 0.5×10⁸ cuf / g, the effective viable count of Lactobacillus acidophilus ≥ 0.5×10⁸ cuf / g, and the effective viable count of Bifidobacterium longum ≥ 0.5×10⁸ cuf / g;

[0064] S5.2: Stir and mix 3 parts by weight of compound fruit vinegar juice, 20 parts by weight of composite concentrated liquid, 3 parts by weight of Cyperus esculentus meal oligosaccharide powder, 0.2 part by weight of lactitol, 0.4 part by weight of sorbitol, 0.2 part by weight of probiotic fermentation powder, 3 parts by weight of white kidney bean fiber powder, and 30 parts by weight of distilled water. Subsequently, after filtration, filling, and sterilization, obtain the weight loss and metabolism-promoting oral liquid.

[0065] Example 2

[0066] A preparation process of an oral liquid for reducing fat and promoting metabolism is as Figure 1 shown, and it includes the following steps:

[0067] S1: Preparation of cistanche juice

[0068] S1.1: After cleaning cistanche, it is mixed with deionized water at a material-liquid ratio of 1:2 for pulping. The pulped slurry is added to 5 times the amount of deionized water and extracted for 5 h. During the extraction process, the pH is 8.5. The extracted cistanche juice is placed in a water bath at 92 °C for 40 min to obtain the crude cistanche juice after treatment;

[0069] S1.2: The crude cistanche juice is continuously placed in a water bath at 92 °C, and then 0.04% of α-amylase is added and the reaction continues for 3 h. Then, 0.3% of glucoamylase is added at 65 °C and the reaction continues for 3 h. After the reaction is completed, it is filtered through a 100-mesh filter cloth, and then filtered through a qualitative filter paper of 9 mm with a Buchner funnel for 3 times to obtain cistanche juice;

[0070] S2: Preparation of compound fruit vinegar juice

[0071] S2.1: Remove the peel and seeds of lemons and the peel, vesicles and seeds of grapefruits. Lemons are pulped with water at a volume ratio of 1:1, and grapefruits are pulped with water at a volume ratio of 1:1. After mixing the lemon pulp and grapefruit pulp at a volume ratio of 1:2, the pH is adjusted to 4.0, 0.2% of pectinase is added, the temperature is maintained at 55 °C for 5 h, and then it is kept warm at 90 °C for 20 min and filtered to obtain mixed fruit juice;

[0072] S2.2: Yeast and a 4% sucrose solution are mixed at a volume ratio of 1:10 and activated in a shaker at 33 °C for 40 min to obtain activated yeast. 0.5 part by weight of lactic acid bacteria powder is placed in 100 parts by weight of a 2% glucose solution and activated in a constant temperature water bath at 33 °C for 40 min to obtain activated lactic acid bacteria;

[0073] S2.3: Add 1 part by weight of cistanche juice to 2 parts by weight of mixed fruit juice, stir and mix. Then, inoculate 0.3% of activated lactic acid bacteria and 0.4% of activated yeast, place it at 33 °C for 75 h, and then inoculate 0.04% of acetic acid bacteria and place it in a shaker incubator at 33 °C and ferment at a rotation speed of 120 rad per minute for 7 d to obtain a fermentation solution;

[0074] S2.4: Let 10 parts by weight of the fermentation solution stand for 12 h, then add 3 parts by weight of chitosan, let it stand for 2 h, and then centrifuge and filter at a speed of 9000 r / min. Collect the supernatant and sterilize it at 98 °C for 10 min to obtain compound fruit vinegar juice;

[0075] S3: Preparation of Oligosaccharides from Cyperus esculentus L. Meal

[0076] S3.1: Grind the Cyperus esculentus L. meal in a high-speed multi-functional grinder. Then add the powder of the Cyperus esculentus L. meal after high-speed grinding to distilled water with a volume 10 times that of the powder. Then perform ultrasonic treatment with an ultrasonic cell disruptor for 20 min. Finally, place it in a constant temperature water bath at 72 °C for water bath extraction for 5 h. After the extraction is completed, centrifuge at a centrifugal force of 5000 for 20 min to obtain the supernatant;

[0077] S3.2: Concentrate the supernatant in a rotary evaporator under vacuum at 62 °C. After adjusting the solid content to 5%, add fructosyltransferase at a ratio of 1:1000 and mix well. Then carry out transformation in a water bath shaker at 68 °C and 120 r / min for 14 h. Then inactivate the enzyme for 20 min under the water bath condition of 90 °C, and freeze-dry to obtain the oligosaccharide powder of Cyperus esculentus L. meal;

[0078] S4: Prune-Noni Fruit Composite Concentrate

[0079] S4.1: Grind 8 parts by weight of prunes, 13 parts by weight of noni fruits, 3 parts by weight of loquats, and 2 parts by weight of mangoes respectively, and then mix them to obtain a composition. Mix the composition with distilled water at a ratio of 1:30, and then add sodium bicarbonate to adjust the pH to 4.5 to obtain a mixture solution;

[0080] S4.2: Add pectinase with an enzyme activity of 5000 U / g and cellulase with an enzyme activity of 5000 U / g to the mixture solution. The addition amounts of pectinase and cellulase are both 2% of the mixture solution. Carry out enzymatic hydrolysis reaction at 50 °C for 4 h. After the enzymatic hydrolysis is completed, add sodium bicarbonate to adjust the pH to 5.5, and then filter and concentrate to 1 / 10 of the original volume to obtain the prune-noni fruit composite concentrate;

[0081] S5: Preparation of Oral Liquid for Reducing Fat and Promoting Metabolism

[0082] S5.1: Mix Lactobacillus plantarum, Lactobacillus salivarius subsp. thermophilus, Lactobacillus casei, Lactobacillus acidophilus, and Bifidobacterium longum in a mass ratio of 1:1:1:1:1 to obtain a probiotic fermentation powder. The effective viable count of Lactobacillus plantarum ≥ 0.5×10⁸ cfu / g, the effective viable count of Lactobacillus salivarius subsp. thermophilus ≥ 0.5×10⁸ cfu / g, the effective viable count of Lactobacillus casei ≥ 0.5×10⁸ cfu / g, the effective viable count of Lactobacillus acidophilus ≥ 0.5×10⁸ cfu / g, and the effective viable count of Bifidobacterium longum ≥ 0.5×10⁸ cfu / g;

[0083] S5.2: Mix 3 parts by weight of compound fruit vinegar juice, 20 parts by weight of compound concentrated liquid, 3 parts by weight of oligofructose powder from Cyperus esculentus L. meal, 0.2 part by weight of lactitol, 0.4 part by weight of sorbitol, 0.2 part by weight of probiotic fermentation powder, 3 parts by weight of white kidney bean fiber powder and 30 parts by weight of distilled water, and then, through filtration, filling and sterilization, obtain the oral liquid for reducing fat and promoting metabolism.

[0084] Example 3

[0085] A preparation process of an oral liquid for reducing fat and promoting metabolism, as Figure 1 shown, includes the following steps:

[0086] S1: Preparation of cistanche juice

[0087] S1.1: After cleaning cistanche, mix it with deionized water at a material-liquid ratio of 1:2.2 for pulping. Add the pulped slurry to 8 times the amount of deionized water, extract for 3 h, with the pH being 8.7 during the extraction process. Place the extracted cistanche juice in a water bath at 90 °C for 30 min to obtain the crude cistanche juice after treatment;

[0088] S1.2: Continue to place the crude cistanche juice in a water bath at 90 °C, then add 0.08% α-amylase and continue to react for 2 h. Then add 0.5% glucoamylase at 60 °C and continuously react for 2 h. After the reaction is completed, filter with an 80-mesh filter cloth, and then filter twice with a qualitative filter paper of 9 mm in a Buchner funnel to obtain cistanche juice;

[0089] S2: Preparation of compound fruit vinegar juice

[0090] S2.1: Peel and seed lemons, and peel, remove the vesicles and seeds of grapefruits. Pulp the lemon with water at a volume ratio of 1:1 and pulp the grapefruit with water at a volume ratio of 1:1. After mixing the lemon pulp and grapefruit pulp at a volume ratio of 1:3, adjust the pH to 4.5, add 0.3% pectinase, keep the temperature at 50 °C for 4 h, then keep warm at 85 °C for 10 min and filter to obtain the mixed fruit juice;

[0091] S2.2: Mix yeast and a 4% sucrose solution at a volume ratio of 1:12, activate in a shaker at 30 °C for 30 min to obtain the activated yeast. Place 0.8 part by weight of lactic acid bacteria powder in 120 parts by weight of a 2% glucose solution, activate in a constant temperature water bath at 30 °C for 30 min to obtain the activated lactic acid bacteria;

[0092] S2.3: Add 2 parts by weight of cistanche juice to 3 parts by weight of mixed fruit juice, stir and mix. Then inoculate 0.5% of activated lactic acid bacteria and 0.5% of activated yeast, place it at 30 °C and ferment for 72 h. Then inoculate 0.05% of acetic acid bacteria and place it in a shaking incubator at 30 °C, and ferment at a rotation speed of 120 rad per minute for 6 d to obtain a fermentation solution;

[0093] S2.4: Let 20 parts by weight of the fermentation solution stand for 10 h, then add 5 parts by weight of chitosan, let it stand for 1 h, then centrifuge and filter at a rotation speed of 8000 r / min, collect the supernatant, and sterilize it at 95 °C for 5 min to obtain a compound fruit vinegar juice;

[0094] S3: Preparation of oligosaccharides from Cyperus esculentus L. meal

[0095] S3.1: Crush the Cyperus esculentus L. meal in a high-speed multi-functional crusher. Then add the powder of Cyperus esculentus L. meal after high-speed crushing to 12 times the volume of distilled water, then perform ultrasonic treatment with an ultrasonic cell disruptor for 10 min, and finally place it in a 70 °C constant temperature water bath for water bath extraction for 4 h. After the extraction is completed, centrifuge at a centrifugal force of 4000 for 10 min to obtain the supernatant;

[0096] S3.2: Vacuum concentrate the supernatant at 60 °C in a rotary evaporator. After adjusting the solid content to 7%, add fructosyltransferase at a ratio of 1:1100 and mix well. Then convert it in a water bath shaker at 65 °C and 100 r / min for 12 h, and inactivate the enzyme at 85 °C in a water bath for 15 min, and then freeze-dry to obtain the oligosaccharides powder from Cyperus esculentus L. meal;

[0097] S4: Compound concentrated juice of Prunus salicina Lindl. and Morinda citrifolia Linn

[0098] S4.1: Crush 10 parts by weight of Prunus salicina Lindl., 15 parts by weight of Morinda citrifolia Linn, 5 parts by weight of Eriobotrya japonica Lindl. and 3 parts by weight of Mangifera indica Linn respectively, then mix them to obtain a composition. Mix the composition with distilled water in a ratio of 1:40, and then add sodium bicarbonate to adjust the pH to 5.4 to obtain a mixture solution;

[0099] S4.2: Add pectinase with an enzyme activity of 20000 U / g and cellulase with an enzyme activity of 20000 U / g to the mixture solution. The addition amounts of pectinase and cellulase are both 5% of the mixture solution. Perform an enzymatic hydrolysis reaction at 30 °C for 2 h. After the enzymatic hydrolysis is completed, add sodium bicarbonate to adjust the pH to 6.0, then filter and concentrate to 1 / 8 of the original volume to obtain the compound concentrated juice of Prunus salicina Lindl. and Morinda citrifolia Linn;

[0100] S5: Preparation of fat-reducing and metabolism-promoting oral liquid

[0101] S5.1: Mix Lactobacillus plantarum, Lactobacillus salivarius subsp. thermophilus, Lactobacillus casei, Lactobacillus acidophilus, and Bifidobacterium longum in a mass ratio of 1:1:1:1:1 to obtain probiotic ferment powder, with the effective viable count of Lactobacillus plantarum ≥ 0.5 × 10⁸ cfu / g, the effective viable count of Lactobacillus salivarius subsp. thermophilus ≥ 0.5 × 10⁸ cfu / g, the effective viable count of Lactobacillus casei ≥ 0.5 × 10⁸ cfu / g, the effective viable count of Lactobacillus acidophilus ≥ 0.5 × 10⁸ cfu / g, and the effective viable count of Bifidobacterium longum ≥ 0.5 × 10⁸ cfu / g;

[0102] S5.2: Stir and mix 5 parts by weight of compound fruit vinegar juice, 25 parts by weight of compound concentrate, 5 parts by weight of oligosaccharide powder from Cyperus esculentus meal, 0.3 part by weight of lactitol, 0.5 part by weight of sorbitol, 0.3 part by weight of probiotic ferment powder, 5 parts by weight of white kidney bean fiber powder, and 40 parts by weight of distilled water. Subsequently, filter, fill, and sterilize to obtain the fat-reducing and metabolism-promoting oral liquid.

[0103] Comparative Example 1

[0104] Compared with Example 1, the difference in Comparative Example 1 is that in Comparative Example 1, the compound fruit vinegar juice in Steps S1 - S2 and Step S5.2 is removed, and the remaining steps remain unchanged to prepare the fat-reducing and metabolism-promoting oral liquid, denoted as Comparative Example 1.

[0105] Comparative Example 2

[0106] Compared with Example 1, the difference in Comparative Example 2 is that in Comparative Example 2, the oligosaccharide powder from Cyperus esculentus meal in Steps S3 and S5.2 is removed, and the remaining steps remain unchanged to prepare the fat-reducing and metabolism-promoting oral liquid, denoted as Comparative Example 2.

[0107] Comparative Example 3

[0108] Compared with Example 1, the difference in Comparative Example 3 is that in Comparative Example 3, the prunes in Step S4.1 are removed, and the remaining steps remain unchanged to prepare the fat-reducing and metabolism-promoting oral liquid, denoted as Comparative Example 3.

[0109] Comparative Example 4

[0110] Compared with Example 1, the difference in Comparative Example 4 is that in Comparative Example 4, the noni fruits in Step S4.1 are removed, and the remaining steps remain unchanged to prepare the fat-reducing and metabolism-promoting oral liquid, denoted as Comparative Example 4.

[0111] Mouse fat-reducing experiment

[0112] SPF-grade mice, with a body weight of 20 - 25 g. After receiving the animals, they are quarantined and observed for adaptability for 3 days. After passing the inspection, the experiment begins. The animals are allowed to drink and eat freely, at a temperature of (20 ± 2) °C, a humidity of (60 ± 5)%, and a 12-h light cycle.

[0113] The mice were randomly divided into 9 groups: a normal control group, a model control group, an Example 1 group, an Example 2 group, an Example 3 group, a Comparative Example 1 group, a Comparative Example 2 group, a Comparative Example 3 group, and a Comparative Example 4 group, with 20 mice in each group. The normal control group was given a basal diet (basal diet formula: corn flour 25%, wheat bran 20%, rice 15%, soybean cake 15%, fish meal 13%, calcium powder 4%, bone meal 4%, yeast powder 3.3%, table salt 0.5%, compound vitamin 0.1%, trace elements 0.1%). Both the model group and the fat-reducing composition groups were given a high-fat diet (diet formula: basal diet 67%, sucrose 20%, lard 10%, cholesterol 2%, sodium cholate 1%). The experimental animals were allowed to eat and drink freely every day and were continuously fed for 3 weeks. At the 1st, 2nd, and 3rd weeks of feeding, 4 mice were randomly selected from each group, weighed, and blood was taken from the eyelid. The blood was centrifuged (3000 rmp, 4°C, 5 min), and the supernatant, i.e., serum, was taken to measure serum TG, TC, and FFA to determine the successful establishment of the hyperlipidemia experimental animal model.

[0114] Three weeks after modeling, the normal group and the model group were given the basal diet, while 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 diet + 10% of the corresponding fat-reducing and metabolism-promoting oral liquid for 5 consecutive weeks. The body weight and food intake changes of the mice in each group were recorded every three days.

[0115] Body weight: The body weight of the experimental animals was measured at a fixed time every week, and the weight gain value was recorded.

[0116] Blood test: Blood was taken from the eyelid, centrifuged (3000 rmp, 4°C, 5 min), and the supernatant, i.e., serum, was taken to measure serum TG, TC, and FFA.

[0117] Measurement of in vivo fat index: After the experiment, the animals were sacrificed, and the liver, perirenal adipose tissue, and adipose tissue around the testis (ovary) were dissected and weighed.

[0118] The ratios of the perirenal adipose tissue and the adipose tissue around the testis (ovary) to the body weight were calculated respectively, which were the fat indices.

[0119] The TC value, TG value, FFA value, final weight, and fat index of the mice were recorded, and the results are shown in Table 1.

[0120] Table 1. Measurement results of TC value, TG value, FFA value, final weight, and fat index

[0121]

[0122] 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 play the role of reducing fat and promoting metabolism. From the data of Comparative Example 1 group, it can be seen that the added compound fruit vinegar juice helps to reduce fat and promote metabolism. Therefore, after adding the compound fruit vinegar juice, the problems of fat accumulation and slow metabolism can be effectively solved; from the data of Comparative Example 2 group, it can be seen that the added oligosaccharides from Cyperus esculentus meal can also play a certain role in reducing fat and promoting metabolism; from the data of Comparative Example 3 group and Comparative Example 4 group, it can be seen that the compounding with Prunus salicina Lindl. and Morinda citrifolia L. fruits can work simultaneously from two aspects of inhibiting fat synthesis and promoting fat decomposition, and more effectively reduce the accumulation of body fat, fundamentally solving the problem of fat accumulation.

[0123] The above embodiments are only illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Any person familiar with this technology can modify or change the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or changes completed by those with ordinary knowledge in the technical field without departing from the spirit and technical ideas disclosed by the present invention should 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 It includes the following steps: S1: Preparation of cistanche juice Clean the cistanche, then carry out extraction and enzymatic hydrolysis to prepare cistanche juice; S2: Preparation of compound fruit vinegar juice Use lemon, pomelo and cistanche juice for compound fermentation of lactic acid bacteria and yeast, and then carry out acetic acid bacteria fermentation to prepare compound fruit vinegar juice; S3: Preparation of oligosaccharides from cyperus esculentus meal Crush and extract the cyperus esculentus meal, then add fructosyltransferase for water bath conversion, inactivate the enzyme, and freeze-dry to obtain oligosaccharides from cyperus esculentus meal powder; S4: Compound concentrated juice of prune and noni fruit S4.1: Crush 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 respectively, then mix them to obtain a composition. Mix the composition with distilled water in a ratio of 1:30-40, and then add sodium bicarbonate to adjust the pH to 4.5-5.4 to obtain a mixed solution; S4.2: Add pectinase with an enzyme activity of 5000-20000 U / g and cellulase with an enzyme activity of 5000-20000 U / g to the mixed solution, carry out enzymatic hydrolysis reaction at 30-50 °C for 2-4 h. After the enzymatic hydrolysis 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 compound concentrated juice of prune and noni fruit; S5: Preparation of weight-loss and metabolism-promoting oral liquid Stir and mix 3-5 parts by weight of compound fruit vinegar juice, 20-25 parts by weight of compound concentrated juice, 3-5 parts by weight of oligosaccharides from cyperus esculentus meal 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. Subsequently, filter, fill and sterilize to obtain the weight-loss and metabolism-promoting oral liquid.

2. The preparation process of an oral liquid for reducing fat and promoting metabolism according to claim 1, characterized in that, The preparation of cistanche juice in step S1 specifically includes the following steps: S1.1: Clean the cistanche and mix it with deionized water in a solid-liquid ratio of 1:2-2.2 for pulping. Add the pulped slurry to 5-8 times the amount of deionized water, extract for 3-5 h, with the pH being 8.5-8.7 during the extraction process. Place the extracted cistanche juice in a water bath at 90-92 °C for 30-40 min to obtain the crude cistanche juice after treatment; S1.2: Continue to place the crude cistanche juice in a water bath at 90-92 °C, then add 0.04-0.08% of α-amylase and continue to react for 2-3 h. Then add 0.3-0.5% of glucoamylase at 60-65 °C and continue to react for 2-3 h. After the reaction is completed, filter with an 80-100 mesh filter cloth, and then filter through a 9 mm qualitative filter paper with a Buchner funnel for 2-3 times to obtain cistanche juice.

3. The preparation process of an oral liquid for reducing fat and promoting metabolism according to claim 2, characterized in that, The preparation of compound fruit vinegar juice in step S2 specifically includes the following steps: S2.1: Peel the lemon and remove the seeds, peel the pomelo and remove the sacs and seeds. Make a pulp of the lemon with a volume ratio of lemon to water of 1:1, and make a pulp of the pomelo with a volume ratio of pomelo to water of 1:

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

4. The preparation process of an oral liquid for reducing fat and promoting metabolism according to claim 3, characterized in that, Step S3 Preparation of oligosaccharides from Cyperus esculentus meal, specifically includes the following steps: S3.1: Crush the Cyperus esculentus meal in a high-speed multi-functional crusher. Then add the powder of the Cyperus esculentus meal after high-speed crushing to 10 - 12 times the volume of distilled water, then perform ultrasonic treatment with an ultrasonic cell disruptor for 10 - 20 min, and finally place it in a 70 - 72 °C constant temperature water bath for water bath extraction for 4 - 5 h. After the extraction is completed, centrifuge at a centrifugal force of 4000 - 5000 for 10 - 20 min to obtain the supernatant; S3.2: Vacuum concentrate the supernatant in a rotary evaporator at 60 - 62 °C. After adjusting the solid content to 5 - 7%, add fructosyltransferase at a ratio of 1:1000 - 1100 and mix well. Then transform in a water bath shaker at 65 - 68 °C and 100 - 120 r / min for 12 - 14 h, and inactivate the enzyme in a water bath at 85 - 90 °C for 15 - 20 min, and freeze-dry to obtain the oligosaccharides powder from Cyperus esculentus meal.

5. The preparation process of an oral liquid for reducing fat and promoting metabolism according to claim 4, characterized in that, Step S5 Preparation of the oral liquid for reducing fat and promoting metabolism, specifically includes the following steps: S5.1: Mix Lactobacillus plantarum, Lactobacillus salivarius, Lactobacillus casei, Lactobacillus acidophilus, and Bifidobacterium longum in a mass ratio of 1:1:1:1:1 to obtain the probiotic fermentation powder; S5.2: Mix 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 oligosaccharide powder from Cyperus esculentus meal, 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, and then, through filtration, filling and sterilization, obtain the fat-reducing and metabolism-promoting oral liquid.

6. The preparation process of an 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.

7. The preparation process of an oral liquid for reducing fat and promoting metabolism according to claim 1, characterized in that, In step S4.2, the addition amounts of pectinase and cellulase are both 2 - 5% of the mixture solution.

8. The preparation process of an oral liquid for reducing fat and promoting metabolism according to claim 5, characterized in that, In step S5.1, the effective viable count of Lactobacillus plantarum ≥ 0.5×10⁸ cfu / g, the effective viable count of Lactobacillus salivarius subsp. thermophilus ≥ 0.5×10⁸ cfu / g, the effective viable count of Lactobacillus casei ≥ 0.5×10⁸ cfu / g, the effective viable count of Lactobacillus acidophilus ≥ 0.5×10⁸ cfu / g, the effective viable count of Bifidobacterium longum ≥ 0.5×10⁸ cfu / g.

9. An oral liquid for reducing fat and promoting metabolism, characterized in that, It is prepared by the preparation process of an oral liquid for reducing fat and promoting metabolism according to any one of claims 1 - 8.

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