Grosvenor momordica fruit, dried tangerine peel and black coffee solid beverage capable of reducing fat and burning fat

Abstract

Aiming at the characteristics of obese patients, the invention develops the siraitia grosvenorii-pericarpium citri reticulatae-black coffee solid beverage which is free of fat and contributes to reducing fat and burning fat. Medicinal and edible herbs such as fructus momordicae and orange peel (dried orange peel) are screened, dried orange peel filtrate is obtained through steam distillation-ultrasonic extraction, dried orange peel volatile oil is obtained through vacuum concentration, beta-cyclodextrin embedding and spray drying, and the original natural fragrance of the dried orange peel can be better reserved. On the basis, the dried orange peel extract obtained through spray drying is compounded with the momordica grosvenori extract to obtain momordica grosvenori orange peel (dried orange peel) composite powder, instant coffee powder and instant freeze-dried coffee powder are matched, and the best taste formula is obtained through sensory evaluation. Zebra fish experiments prove that the fructus momordicae and pericarpium citri reticulatae black coffee has the effect of reducing fat. The zebra fish has digestive systems similar to human beings, such as liver and intestinal tracts, and digestion and nutrient absorption and transportation are highly similar to human beings. About 70% of the yolk sac of the zebra fish is neutral fat, and if the absorption of the yolk sac of the zebra fish can be promoted, the decomposition and metabolism of fat can be promoted, which is similar to in-vivo fat combustion. After fat-specific fluorescent staining (red), the yolk sac of the zebra fish is dyed red, which can be obviously observed.

Description

Technical Field

[0001] The invention belongs to the field of coffee beverages, and in particular relates to a method for preparing a zero-fat monk fruit and tangerine peel black coffee solid beverage that helps reduce fat and burn fat. Background Art

[0002] In recent years, the problem of obesity has become increasingly serious, and the market demand for natural and safe fat-reducing foods has surged. Major hospitals have successively set up weight clinics to manage the weight of patients with obesity anxiety. Most of the fat-reducing products on the market, such as orlistat and L-carnitine, can inhibit fat absorption and promote metabolism, but long-term use may cause side effects such as diarrhea and liver damage. Single-ingredient coffee on the market has problems such as limited fat-reducing effect, bitter taste, and gastrointestinal irritation. With the increasing expansion of the national catalog of medicine and food homology in recent years, the application of medicine and food homology raw materials in various foods has continued to increase. However, the application of medicine and food homology raw materials in coffee foods is relatively scarce. Summary of the invention

[0003] In view of the deficiencies in the prior art, the present invention aims to combine the composite powder of monk fruit tangerine peel (dried tangerine peel) and black coffee, which are both medicinal and edible raw materials, to prepare a zero-fat monk fruit tangerine peel black coffee solid beverage that helps reduce fat and burn fat.

[0004] To achieve the above object, a monk fruit and tangerine peel black coffee solid beverage comprises the following production steps: S1: Pour the instant coffee powder and instant coffee freeze-dried powder into the mixer and seal the lid to mix. Rotation speed: 10 rpm, mixing time: 15 minutes.

[0005] S2: After mixing for 15 minutes, open the lid of the mixer, add the monk fruit tangerine peel (tangerine peel) composite powder, seal the lid and mix evenly, speed: 10 rpm, mixing time: 10 minutes, after mixing, pass through an 80-mesh screen, discharge, and form a total mixture. The total mixture is sealed with a double-layer PE bag for packaging.

[0006] S3: Fill the total mixed material to be packaged with a three-layer aluminum-coated film or a composite aluminum foil film according to the preset weight, and the weight error standard is ±0.3g / bag. The operating environment conditions described here are ambient temperature 18-26℃, humidity ≤55%RH, and cleanliness level 100,000.

[0007] Preferably, the product packaged with the three-layer aluminized film or composite aluminum foil film is placed in a paper box and then wrapped with a cigarette film.

[0008] The present invention also provides a fat-free monk fruit tangerine peel black coffee solid beverage prepared by the above-mentioned preparation method, which is helpful for reducing fat and burning fat. The present invention obtains the tangerine peel volatile oil by decompression concentration and embedding with β-cyclodextrin and then spray drying to obtain the filtrate obtained by steam distillation-ultrasonic extraction, which can better retain the original natural aroma of tangerine peel. After experimental optimization, the formula with the optimal ratio is selected by sensory scoring method. After the laboratory zebrafish yolk sac fluorescence signal intensity experiment, it is proved that the monk fruit tangerine peel black coffee solid beverage has a fat-reducing effect. DETAILED DESCRIPTION

[0009] The present invention is further described in detail below in conjunction with the embodiments: Example

[0010] In this embodiment, the raw and auxiliary materials are 0.5-1 parts by weight of instant coffee powder, 0.5-1 parts by weight of instant coffee freeze-dried powder, and 0.5-2 parts by weight of monk fruit tangerine peel (dried orange peel) composite powder. Example

[0011] In this embodiment, the raw and auxiliary materials are 1-2 parts by weight of instant coffee powder, 0.5-1 part by weight of instant coffee freeze-dried powder, and 0.5-1 part by weight of monk fruit tangerine peel (dried orange peel) composite powder. Example

[0012] In this embodiment, the raw and auxiliary materials are 1-2 parts of instant coffee powder, 1-2 parts of instant coffee freeze-dried powder, and 0.5 parts of monk fruit tangerine peel (dried orange peel) composite powder in parts by mass.

[0013] Experimental Example 4 In order to verify that the monk fruit tangerine peel black coffee solid beverage of the present application has the effect of reducing fat, the zebrafish yolk sac was used as the research object to study the role of the monk fruit tangerine peel black coffee in Example 3 in the zebrafish yolk sac fluorescence intensity experiment. The experiment includes the following contents: Main experimental instruments and reagents Stereo microscope (SZX7, Olympus, Japan), Resveratrol (Rohn's reagent) Experimental system: Wild AB zebrafish Zebrafish age: 2 days after fertilization Sample size per group: 30 strips per well, 1 well per group Adult fish rearing and breeding methods: According to laboratory standard rearing and breeding methods In this experimental example, the zebrafish were divided into three groups, namely, a blank control group, a positive control group, and a sample treatment group. The blank control group was not treated, the sample group was added with the treated sample, and the positive control group was added with the positive drug. After a period of culture, the fluorescence intensity of the zebrafish yolk sac was detected.

[0014] Judgment basis: According to the yolk sac fluorescence signal intensity value S, on the basis of the test meeting the validity, the test substance and positive control group are compared with the normal / solvent control. The fluorescence signal intensity of the yolk sac decreased significantly ( P <0.05), indicating that the test substance has the ability to reduce fat at this concentration.

[0015] According to the yolk sac fluorescence signal intensity value S, the lipid decomposition effect of the test substance was calculated as follows: Lipid metabolism promoting effect (%) = [S (blank control group) - S (sample control group)] / S (blank control group) * 100% Preliminary test results There was no significant difference between the sample group with a concentration of 1000 μg / mL and the blank control group, so 1000 μg / mL is the maximum safe concentration.

[0016] Test results Test items Detection concentration (μg / mL) Lipid metabolism promoting effect (%) value Test results Fat loss 1000 14.01 ＜0.05 efficient Zebrafish yolk sac fluorescence intensity Blank control group Positive control group Sample processing group 47.04±6.80 39.31±6.21 40.45±6.12 BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 This is a bar chart of sample efficacy test results.

[0018] Figure caption: *:P<0.05 **: P<0.01 ***: P < 0.001 The more * there are, the smaller the P value is, which means the difference is more significant.

Claims

1. A method for preparing a 0-fat, 0-trans fatty acid monk fruit and tangerine peel black coffee solid beverage, characterized in that: The steps include: S1: Crush tangerine peels aged three years or more with an ultrafine grinder (particle size ≤ 20 μm) to obtain tangerine peel powder.

2. S2: Put the orange peel (tangerine peel powder) obtained in step S1 into a steam distillation device for 2 hours, collect the volatile oil (accounting for 0.5-1.2%), and store it in a sealed container away from light.

3. S3: The residue remaining after distillation in step S2 was extracted twice with ultrasound assistance at 60° C. using an ethanol-water mixed solvent (ethanol concentration 60%, solid-liquid ratio 1:15), each time for 30 minutes, and the filtrates were combined. 4.S4: The filtrate obtained in step S3 is concentrated under reduced pressure to a relative density of 1.10-1.15 (60°C), and β-cyclodextrin is added to encapsulate the volatile oil collected in step S1 at a ratio of 1:

1. During the spray drying stage, the air inlet temperature is controlled at 160°C and the air outlet temperature is controlled at 60°C to obtain tangerine peel extract powder. The quality indicators of the powder are: flavonoid content ≥15%, polysaccharide ≥10%.

5. S5: Compound the tangerine peel extract powder obtained in step S4 with the monk fruit extract in a ratio of 2:1 to prepare monk fruit tangerine peel (tangerine peel) composite powder.

6. S6: The monk fruit tangerine peel (dried tangerine peel) composite powder obtained in step S5 is mixed with auxiliary materials to prepare a 0-fat 0-trans fat (acid) monk fruit tangerine peel black coffee solid beverage, wherein the auxiliary materials include instant coffee freeze-dried powder.

7. The preparation method according to claim 1, characterized in that: In step S6, the auxiliary materials also include instant coffee powder.

8. A zero-fat, zero-trans fatty acid monk fruit and tangerine peel black coffee solid beverage product prepared by any one of the preparation methods of claims 1-2.

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