Composition containing potato extract and capable of prolonging satiety as well as preparation method and application of composition

Abstract

The invention relates to a potato extract-containing composition capable of prolonging satiety as well as a preparation method and application of the potato extract-containing composition. The composition comprises the following raw materials in parts by weight: 30-40 parts of a plant extract, 10-20 parts of a protein component, 30-40 parts of a dietary fiber component and 5-10 parts of an auxiliary material, wherein the plant extract comprises a potato extract, a white kidney bean extract, a tea flower extract and a lotus leaf extract, the protein component is at least one of pea protein, soybean protein and oat protein, and the dietary fiber component is a composition of inulin, resistant dextrin, psyllium husk powder, apple fiber powder and citrus fiber powder. The composition disclosed by the invention has remarkable advantages in the aspects of controlling body weight and managing satiety, the weight-losing effects of reducing heat absorption, prolonging satiety and promoting metabolism are realized in multiple dimensions, the long-term value of sustainable metabolic health support is formed, and the composition can be used for preparing weight-losing and body-shaping functional foods.

Description

Technical Field

[0001] The present invention relates to the technical field of health products, and particularly relates to a composition containing potato extract and having an extended satiety feeling, and a preparation method and application thereof. Background Art

[0002] With the acceleration of the modern life rhythm, unhealthy eating habits and sedentary lifestyles have led to an increasingly serious obesity problem. To address this issue, people seek various methods to control weight and improve metabolic health.

[0003] Traditional weight loss methods, including dieting, exercise, and drug treatment, although having certain effects, have defects such as poor compliance, limited effects, or side effects. Therefore, in recent years, the potential of natural ingredients in the weight loss field has attracted much attention, especially plant extracts and functional food ingredients, which are popular due to their potential health benefits and fewer side effects.

[0004] In this context, researchers have found that components such as EGCG in green tea extract, as well as conjugated linoleic acid (CLA), etc., have benefits such as promoting fat burning and inhibiting fat synthesis, and have a positive impact on weight loss and weight management. However, in terms of enhancing satiety, the application of these natural ingredients shows deficiencies. Specifically, the application of these ingredients in the food industry faces challenges, such as low bioavailability, which may not be able to effectively play the role of enhancing satiety; poor stability, and it is difficult to maintain activity during processing and storage. In addition, how to effectively combine these ingredients to form a complex that can both enhance satiety and have a synergistic weight loss effect is an urgent problem to be solved in the current technology. Summary of the Invention

[0005] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a composition containing potato extract and having an extended satiety feeling, and a preparation method and application thereof.

[0006] To achieve the above purpose, the technical solutions adopted by the present invention are as follows:

[0007] In the first aspect, the present invention provides a composition containing potato extract and having an extended satiety feeling, including the following components in parts by weight: 30 - 40 parts of plant extract, 10 - 20 parts of protein component, 30 - 40 parts of dietary fiber component, and 5 - 10 parts of excipient;

[0008] Among them, the plant extract includes potato extract, white kidney bean extract, tea tree flower extract, and lotus leaf extract, the protein component is at least one of pea protein, soy protein, and oat protein, and the dietary fiber component is a composition of inulin, resistant dextrin, psyllium husk powder, apple fiber powder, and citrus fiber powder;

[0009] The preparation method of the tea tree flower extract comprises the following steps:

[0010] (1) Wash, dry and crush the tea tree flowers, add them to water for extraction, and filter to obtain extract A and residue A. Among them, the amount of water used is 3 - 5 times the mass of the tea tree flowers;

[0011] (2) Add snailase and water to residue A for mixed enzymolysis, inactivate the enzyme, and filter to obtain extract B;

[0012] (3) Mix extract A and extract B, concentrate and dry to obtain the tea tree flower extract;

[0013] The preparation method of the lotus leaf extract comprises the following steps:

[0014] (1) Add lotus leaf dry powder to water for extraction, and filter to obtain the first extract and the first residue. Among them, the amount of water used is 3 - 4 times the mass of the lotus leaf dry powder;

[0015] (2) Take the first residue, compound enzyme and water for mixed enzymolysis, inactivate the enzyme, and filter to obtain the second extract. Among them, the compound enzyme is a composition of xylanase and cellulase;

[0016] (3) Mix the first extract and the second extract, concentrate and dry to obtain the lotus leaf extract.

[0017] The main components of the composition of the present invention include plant extracts, protein components and dietary fiber components.

[0018] Specifically, the plant extracts include potato extract, tea tree flower extract and lotus leaf extract. Among them, potato extract is a food raw material containing protease inhibitor II (PI2). Potato extract can accelerate and increase the release of cholecystokinin in the human body, and cholecystokinin is a gastrointestinal polypeptide hormone that can cause gallbladder contraction, which can prompt the stomach and the brain to send signals of satiety and satisfaction, so as to achieve the effect of prolonging satiety and reducing appetite.

[0019] White kidney bean extract is made from white kidney beans through natural standardization and water extraction process, and the extraction process is refined with pure water. White kidney bean extract is a carbohydrate blocker, which can block starch absorption and act by inhibiting starch digestion;

[0020] In the preparation of tea tree flower extract, snailase is used to enzymolyze the water extraction residue. Because the protease, cellulase, etc. contained in snailase can decompose the cell wall of tea tree flowers, therefore, it can release high - concentration tea polyphenols and theanine. Both of them can regulate the intestinal flora structure. At the same time, tea polyphenols have antioxidant effects, can reduce inflammatory reactions and improve insulin resistance.

[0021] In the preparation of lotus leaf extract, xylanase and cellulase are used to synergistically enzymatically hydrolyze the water extraction residue, breaking the cell wall of the lotus leaf and releasing more compounds such as nuciferine and flavonoids that have a promoting effect on fat reduction. Moreover, xylanase can decompose xylan in plants, releasing active ingredients such as oligosaccharides, which may have the effect of regulating the intestinal flora, promoting the growth of beneficial bacteria, thereby improving intestinal function and indirectly enhancing satiety. Cellulase can decompose cellulose, releasing soluble dietary fiber, which can absorb water in the intestine to form a gel-like substance, delaying gastric emptying and further enhancing satiety.

[0022] Protein components increase the viscosity of food by forming a gel network, delaying gastric emptying, and at the same time activating the secretion of intestinal satiety hormones. Dietary fiber absorbs water and swells to form a physical barrier, hindering the contact between digestive enzymes and nutrients, further slowing down the absorption rate. Therefore, the combination of dietary fiber and protein can further improve satiety. Moreover, the metabolic process of protein requires more energy, which can increase the basal metabolic rate and help burn more calories.

[0023] Soluble dietary fiber such as inulin and resistant dextrin contained in dietary fiber ferment in the intestine to produce short-chain fatty acids, stimulating the secretion of satiety hormones. Apple fiber and citrus fiber both contain insoluble fiber (cellulose) and soluble fiber (pectin). The insoluble dietary fiber in psyllium husk powder, apple fiber powder and citrus fiber increases the volume of gastric contents by absorbing water and swelling. The two work together to enhance satiety from different angles. Resistant dextrin inhibits the absorption of sugars and fats, reducing calorie intake. At the same time, the soluble dietary fiber in inulin, apple fiber powder and citrus fiber regulates the intestinal flora, promotes the growth of beneficial bacteria, improves intestinal function, and further reduces the synthesis and storage of fat, jointly promoting weight loss. Therefore, the dietary fiber added to the composition of the present invention swells after absorbing water, increasing the volume of gastric contents and delaying gastric emptying, thereby enhancing satiety. Moreover, dietary fiber helps to stabilize blood sugar levels and reduce insulin fluctuations by delaying sugar absorption and regulating the intestinal flora, thereby indirectly supporting weight loss.

[0024] Preferably, the mass ratio of the potato extract, white kidney bean extract, tea flower extract and lotus leaf extract is 1:1:(2 - 5):1.

[0025] Preferably, the mass ratio of the inulin, resistant dextrin, psyllium husk powder, apple fiber powder and citrus fiber powder is (3 - 6):(3 - 6):(1 - 3):(1 - 3):(2 - 5).

[0026] Preferably, the excipients include 2 - 5 parts of a stabilizing and thickening agent and 3 - 5 parts of a sweetening agent.

[0027] Preferably, the stable thickener is sodium polyacrylate.

[0028] Preferably, the sweetener is at least one of xylitol, erythritol, sorbitol, and maltitol.

[0029] Preferably, in the preparation step (1) of the tea flower extract, the leaching step is: soaking the tea flower powder in water at 90 - 95 °C for extraction for 1 - 2 h.

[0030] Preferably, in the preparation step (2) of the tea flower extract, the addition amount of water is 5 - 10 times the mass of residue A; the addition amount of snail enzyme is 2 - 5 wt% of the mass of residue A, the pH of enzymatic hydrolysis is 5 - 7, the temperature of enzymatic hydrolysis is 30 - 40 °C, and the time of enzymatic hydrolysis is 50 - 65 min; the enzyme inactivation temperature is 80 - 85 °C, and the enzyme inactivation time is 10 - 20 min.

[0031] More preferably, the enzyme activity of the snail enzyme is > 90%, that is, the cell wall breaking rate of each gram of yeast cells reacted with 30 mg of snail enzyme at 37 °C is greater than 90%.

[0032] Preferably, in the preparation step (1) of the lotus leaf extract, the leaching step is: soaking the dry lotus leaf powder in water at 90 - 95 °C for extraction for 1 - 2 h.

[0033] Preferably, in the preparation step (2) of the lotus leaf extract, the amount of water used is 5 - 10 times the mass of the first residue; the amount of the complex enzyme used is 2 - 5 wt% of the mass of the first residue, the pH of enzymatic hydrolysis is 4 - 5, the temperature of enzymatic hydrolysis is 50 - 60 °C, the time of enzymatic hydrolysis is 2 - 4 h; the enzyme inactivation temperature is 80 - 85 °C, and the enzyme inactivation time is 10 - 20 min.

[0034] Preferably, the complex enzyme is a composition of xylanase and cellulase with a mass ratio of (2 - 3):1.

[0035] More preferably, the enzyme activity of the xylanase is (2 - 3)×10 5 U / g, and the enzyme activity of the cellulase is (1 - 1.5)×10 4 U / g.

[0036] In a second aspect, the present invention provides a method for preparing the composition containing a potato extract and having an extended satiety feeling in the first aspect. After mixing the plant extract, the protein component, the dietary fiber component, and the excipient, the composition containing a potato extract and having an extended satiety feeling is obtained.

[0037] In a third aspect, the present invention provides the application of the composition containing a potato extract and having an extended satiety feeling in the first aspect in the preparation of a functional food for weight loss and body shaping.

[0038] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0039] The composition of the present invention comprises a plant extract, a protein component and a dietary fiber component. Among them, the plant extract has the effects of stimulating the release of satiety hormones and regulating metabolism, the protein component has the effects of prolonging satiety and increasing the metabolic rate, and the dietary fiber component has the effects of physical swelling and hormone regulation. When used together, they can prolong satiety and reduce calorie intake, thereby achieving a weight loss effect. Moreover, the composition of the present invention has significant advantages in controlling weight and managing satiety, achieving the weight loss effect of "reducing calorie absorption, prolonging satiety, and promoting metabolism" in multiple dimensions, forming the long-term value of sustainable metabolic health support, and can be used to prepare functional foods for weight loss and body shaping. Detailed implementation manners

[0040] To better illustrate the purpose, technical solution and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.

[0041] The sources of raw materials used in the following examples and comparative examples are as follows:

[0042] Pea protein: The manufacturer is Yantai Orient Protein Technology Co., Ltd., and the model is PPI80;

[0043] Soybean protein: The manufacturer is Qinhuangdao Jinhai Food Industry Co., Ltd., and the model is ISOPRO551;

[0044] Oat protein: The manufacturer is Suzhou Langbang Nutrition Technology Co., Ltd., and the model is DJK3003;

[0045] Inulin: The manufacturer is BENEO-Orafti S.A., the model is GR, and the mesh number is 80 mesh;

[0046] Resistant dextrin: The manufacturer is Tate&lyle Solutions USA, LLC, and the model is 90CB;

[0047] Psyllium husk powder: The manufacturer is ShubhPsyllium Industries, and the model is 99%;

[0048] Apple fiber powder: The manufacturer is Shaanxi Shize Tiancheng Biotechnology Co., Ltd., and the model is PGF01;

[0049] Citrus fiber powder: The manufacturer is Jiangxi Lemon Biotechnology Co., Ltd., and the model is LMF121;

[0050] White kidney bean extract: The manufacturer is ShubhPsyllium Industries, and the model is KBE-01N;

[0051] Potato Extract: Manufactured by Kemin Foods, L.C., Model: Potato Extract 5%;

[0052] Snail Enzyme: Manufactured by Dalian Meilun Biotechnology Co., Ltd., Model: MB2574. Enzyme activity parameters: After adding mercapto group, suspend yeast cells, permeate into each gram of cells with sorbitol solution at pH 5.8 - 7.2, use 30 - 40 mg of enzyme, incubate at 37°C for 1 h, dissolved oxygen, cell wall breaking > 90%;

[0053] Cellulase: Manufactured by Xiasheng (Beijing) Biotechnology Development Co., Ltd., Model: CEL - 01, enzyme activity is 1.1×10 4 U / g;

[0054] Xylanase: Manufactured by Shanghai Yuanye Bio - Technology Co., Ltd., Product Number: S23566, purity is BR, 3×10 5 U / g;

[0055] Other materials, reagents, etc. used in the examples can be obtained from commercial channels without special instructions.

[0056] Example 1

[0057] A composition containing potato extract and having an extended satiety effect, comprising the following components in parts by weight: 35 parts of plant extract, 15 parts of protein component, 32 parts of dietary fiber component, 2 parts of stabilizer, and 3 parts of sweetener;

[0058] Among them, the plant extract is a composition of potato extract, white kidney bean extract, tea tree flower extract, and lotus leaf extract with a mass ratio of 3:1:1:1; the protein component is a composition of pea protein, soy protein, and oat protein with a mass ratio of 1:1:1; the dietary fiber component is a composition of inulin, resistant dextrin, psyllium husk powder, apple fiber powder, and citrus fiber powder with a mass ratio of 4:5:2:2:3; the stabilizing thickener is sodium polyacrylate, and the sweetener is xylitol;

[0059] The preparation method of the tea tree flower extract comprises the following steps:

[0060] (1) Wash, dry, and crush the tea tree flowers. Soak the tea tree flower powder in 3 times the amount of water at 95°C and extract for 1.5 h, filter with a filter cloth to obtain extract A and residue A;

[0061] (2) Add snail enzyme and water to residue A, enzymolyze at pH = 6 and 35°C for 60 min, inactivate the enzyme at 85°C for 15 min, filter with a filter cloth to obtain extract B. Among them, the added amount of water is 4 times the mass of residue A, and the added amount of snail enzyme is 3 wt% of the mass of residue A;

[0062] (3) Mix the extract A and the extract B, and concentrate and dry them until the water content is 5 wt%, to obtain the tea flower extract;

[0063] The preparation method of the lotus leaf extract comprises the following steps:

[0064] (1) Immerse the dry lotus leaf powder in water at 95 °C with a volume three times that of the lotus leaf powder and extract for 1.5 h, and filter with a filter cloth to obtain a first extract and a first filter residue;

[0065] (2) Mix the first filter residue, the complex enzyme and water, and carry out enzymatic hydrolysis at pH = 5 and 55 °C for 3 h, inactivate the enzyme at 85 °C for 15 min, and filter with a filter cloth to obtain a second extract. Among them, the amount of water used is six times the mass of the first filter residue, the amount of the complex enzyme used is 4 wt% of the mass of the first filter residue, and the complex enzyme is a composition of xylanase and cellulase with a mass ratio of 2.5:1;

[0066] (3) Mix the first extract and the second extract, and concentrate and dry them until the water content is 5 wt%, to obtain the lotus leaf extract;

[0067] The preparation method of the composition containing potato extract and having an extended satiety effect is to uniformly mix the plant extract, the protein component, the dietary fiber component and the auxiliary materials, to obtain the composition containing potato extract and having an extended satiety effect.

[0068] Example 2

[0069] A composition containing potato extract and having an extended satiety effect, comprising the following components in parts by weight: 30 parts of plant extract, 10 parts of protein component, 30 parts of dietary fiber component, 3 parts of stabilizing thickener and 3 parts of sweetener;

[0070] Among them, the plant extract is a composition of potato extract, white kidney bean extract, tea flower extract and lotus leaf extract with a mass ratio of 2::1:1:1, the protein component is a composition of soy protein and oat protein with a mass ratio of 1:1, the dietary fiber component is a composition of inulin, resistant dextrin, psyllium husk powder, apple fiber powder and citrus fiber powder with a mass ratio of 3:6:1:3:2, the stabilizing thickener is sodium polyacrylate, and the sweetener is erythritol;

[0071] The preparation method of the tea flower extract comprises the following steps:

[0072] (1) Wash, dry and crush the tea flowers, immerse the tea flower powder in water at 90 °C with a volume four times that of the tea flower powder and extract for 2 h, and filter with a filter cloth to obtain an extract A and a filter residue A;

[0073] (2) Add snailase and water to the filter residue A, enzymatically hydrolyze at pH = 5 and 30 °C for 65 min, inactivate the enzyme at 80 °C for 20 min, and filter with a filter cloth to obtain the extract B. Among them, the addition amount of water is 5 times the mass of the filter residue A, and the addition amount of snailase is 2 wt% of the mass of the filter residue A;

[0074] (3) Mix the extract A and the extract B, concentrate and dry to a moisture content of 5 wt% to obtain the tea flower extract;

[0075] The preparation method of the lotus leaf extract includes the following steps:

[0076] (1) Soak the lotus leaf dry powder in 3 times the amount of water at 90 °C for 1 h, filter with a filter cloth to obtain the first extract and the first filter residue;

[0077] (2) Take the first filter residue, compound enzyme and water and mix them, enzymatically hydrolyze at pH = 4 and 60 °C for 4 h, inactivate the enzyme at 80 °C for 20 min, and filter with a filter cloth to obtain the second extract. Among them, the amount of water used is 5 times the mass of the first filter residue, the amount of the compound enzyme used is 2 wt% of the mass of the first filter residue, and the compound enzyme is a composition of xylanase and cellulase with a mass ratio of 2:1;

[0078] (3) Mix the first extract and the second extract, concentrate and dry to a moisture content of 5 wt% to obtain the lotus leaf extract;

[0079] The preparation method of the composition containing potato extract with extended satiety is to mix the plant extract, protein component, dietary fiber component and excipient, and then the composition containing potato extract with extended satiety is obtained.

[0080] Example 3

[0081] A composition containing potato extract and having extended satiety includes the following components in parts by weight: 40 parts of plant extract, 20 parts of protein component, 40 parts of dietary fiber component, 5 parts of stabilizing thickener and 5 parts of sweetener;

[0082] Among them, the plant extract is a composition of potato extract, white kidney bean extract, tea flower extract and lotus leaf extract with a mass ratio of 5::1:1:1, the protein component is soy protein, the dietary fiber component is a composition of inulin, resistant dextrin, psyllium husk powder, apple fiber powder and citrus fiber powder with a mass ratio of 6:3:3:1:5, the stabilizing thickener is sodium polyacrylate, and the sweetener is xylitol;

[0083] The preparation method of the tea flower extract includes the following steps:

[0084] (1) Wash the tea tree flowers, dry them and then crush them. Soak the tea tree pollen in water at 5 times the amount and 95 °C for 2 h, filter with a filter cloth to obtain extract A and residue A;

[0085] (2) Add snailase and water to residue A, carry out enzymatic hydrolysis at pH = 7 and 40 °C for 50 min, inactivate the enzyme at 85 °C for 10 min, and filter with a filter cloth to obtain extract B. Among them, the added amount of water is 10 times the mass of residue A, and the added amount of snailase is 5 wt% of the mass of residue A;

[0086] (3) Mix extract A and extract B, concentrate and dry to a moisture content of 5 wt% to obtain the tea tree flower extract;

[0087] The preparation method of the lotus leaf extract includes the following steps:

[0088] (1) Soak the dry lotus leaf powder in water at 4 times the amount and 95 °C for 2 h, filter with a filter cloth to obtain the first extract and the first residue;

[0089] (2) Take the first residue, mix it with the complex enzyme and water, carry out enzymatic hydrolysis at pH = 5 and 50 °C for 2 h, inactivate the enzyme at 85 °C for 10 min, and filter with a filter cloth to obtain the second extract. Among them, the amount of water used is 10 times the mass of the first residue, the amount of the complex enzyme used is 5 wt% of the mass of the first residue, and the complex enzyme is a composition of xylanase and cellulase with a mass ratio of 3:1;

[0090] (3) Mix the first extract and the second extract, concentrate and dry to a moisture content of 5 wt% to obtain the lotus leaf extract;

[0091] The preparation method of the composition containing potato extract for prolonging satiety is to mix the plant extract, protein component, dietary fiber component and auxiliary materials to obtain the composition containing potato extract for prolonging satiety.

[0092] Example 4

[0093] The difference between Example 4 and Example 1 is that the addition amount of the plant extract remains unchanged, and the mass ratio of the potato extract, white kidney bean extract, tea tree flower extract and lotus leaf extract is 1::1:3:1.

[0094] Example 5

[0095] The difference between Example 5 and Example 1 is that the addition amount of the plant extract remains unchanged, and the mass ratio of the potato extract, white kidney bean extract, tea tree flower extract and lotus leaf extract is 1::1:1:3.

[0096] Comparative Example 1

[0097] The difference between Comparative Example 1 and Example 1 is as follows: the addition amount of the plant extract remains unchanged, the potato extract is not added, and the missing amount is made up with a white kidney bean extract, a tea tree flower extract, and a lotus leaf extract with a mass ratio of 1:1:1.

[0098] Comparative Example 2

[0099] The difference between Comparative Example 2 and Example 1 is as follows: the addition amount of the plant extract remains unchanged, the tea tree flower extract is not added, and the missing amount is made up with a potato extract, a white kidney bean extract, and a lotus leaf extract with a mass ratio of 3:1:1.

[0100] Comparative Example 3

[0101] The difference between Comparative Example 3 and Example 1 is as follows: the addition amount of the plant extract remains unchanged, the lotus leaf extract is not added, and the missing amount is made up with a potato extract, a white kidney bean extract, and a tea tree flower extract with a mass ratio of 3:1:1.

[0102] Comparative Example 4

[0103] The difference between Comparative Example 4 and Example 1 is as follows: the addition amount of the plant extract remains unchanged, the white kidney bean extract is not added, and the missing amount is made up with a potato extract, a lotus leaf extract, and a tea tree flower extract with a mass ratio of 3:1:1.

[0104] Comparative Example 5

[0105] The difference between Comparative Example 5 and Example 1 is as follows: the tea tree flower extract is replaced with tea tree pollen, and the preparation method of the tea tree pollen is: washing the tea tree flowers, drying them, and then grinding them into powder to obtain tea tree pollen.

[0106] Comparative Example 6

[0107] The difference between Comparative Example 6 and Example 1 is as follows: the lotus leaf extract is replaced with lotus leaf dry powder.

[0108] Comparative Example 7

[0109] The difference between Comparative Example 7 and Example 1 is as follows: the addition amount of the dietary fiber component remains unchanged, apple fiber powder is not added, and the missing amount is made up with a composition of inulin, resistant dextrin, psyllium husk powder, and citrus fiber powder with a mass ratio of 4:5:2:3.

[0110] Comparative Example 8

[0111] The difference between Comparative Example 8 and Example 1 is as follows: the addition amount of the dietary fiber component remains unchanged, citrus fiber powder is not added, and the missing amount is made up with a composition of inulin, resistant dextrin, psyllium husk powder, and apple fiber powder with a mass ratio of 4:5:2:2.

[0112] Comparative Example 9

[0113] The difference between Comparative Example 9 and Example 1 is as follows: the addition amount of the dietary fiber component remains unchanged, white kidney bean fiber powder is not added, and a composition of inulin, resistant dextrin, psyllium husk powder, apple fiber powder, and citrus fiber powder with a mass ratio of 4:5:2:2:3 is selected to make up the missing amount.

[0114] Performance test

[0115] The compositions of Examples 1-5 and Comparative Examples 1-9 were tested as follows:

[0116] 1. Determination of swelling force and storage modulus

[0117] (1) The swelling force is used to measure the swelling ability of the material after absorbing the solution. The greater the swelling force, the more liquid the material absorbs and the greater the volume expansion. Therefore, a large swelling force of the material indicates a stronger ability to enhance satiety.

[0118] Weigh a certain mass of the sample, immerse it in an artificial gastric acid simulation solution (pH 1.2), place it at 37 °C for 30 min, filter and weigh it, and calculate the swelling force according to the following formula:

[0119] Among them, m1 is the mass of the dietary fiber after absorbing water and swelling after filtration, m0 is the mass of the sample weighed, and the test value is the average of 3 tests and recorded in Table 1.

[0120] (2) The storage modulus is an index to measure the energy storage ability of the material during the stress process. The higher the storage modulus, the higher the mechanical strength and the better the stability of the material.

[0121] Take the above filtered sample and place it on a rheometer, fix the tension at 0.1%, the frequency range is 1-50 rad / s, take the storage modulus (Pa) corresponding to a frequency of 10 rad / s, and the test value is the average of 3 tests and recorded in Table 1.

[0122] Table 1 Data of swelling force and storage modulus of each group of samples

[0123]

[0124]

[0125] From the data of Example 1 and Comparative Examples 1-4 in Table 1, it can be seen that the composition of Example 1 using the compound of potato extract, tea flower extract, and lotus leaf extract has a significant improvement in swelling force and storage modulus compared with the compositions of Comparative Examples 1-3, indicating that potato extract, tea flower extract, and lotus leaf extract can synergistically improve satiety. At the same time, this composition has a better supporting effect in gastric acid, making it able to withstand the peristaltic pressure of the gastric wall and the erosion of gastric juice.

[0126] As can be seen from the data of Example 1 and Comparative Examples 5-6 in Table 1, the tea flower extract obtained by using a specific preparation method in the present invention and the lotus leaf extract obtained by using a specific preparation method can also promote the improvement of the satiety of the composition. This may be because xylanase and cellulase are used in the preparation of the lotus leaf extract to synergistically enzymatically hydrolyze the water extraction residue, destroying the cell wall of the lotus leaf and releasing more dietary fiber. In the preparation of the tea flower extract, snailase is also used to enzymatically hydrolyze the water extraction residue. The protease, cellulase, etc. contained in the snailase can decompose the cell wall of the tea flower and also release more dietary fiber. The dietary fiber in the three plant extracts synergistically improves the swelling power and storage modulus of the composition.

[0127] As can be seen from Example 1 and Comparative Examples 7-9 in Table 1, the type of dietary fiber has a greater impact on the satiety improvement performance of the composition. When inulin, resistant dextrin, psyllium husk powder, apple fiber powder, and citrus fiber powder are used in combination, the composition has better effects in improving satiety and stability. When any one of apple fiber powder and citrus fiber powder is missing, the performance of the composition decreases.

[0128] Combined with the data of Examples 1, 4-5, it can be seen that when the mass ratio of potato extract, white kidney bean extract, tea flower extract, and lotus leaf extract is (2-5):1:1:1, the composition has better effects in improving satiety and stability in gastric acid.

[0129] 2. Animal experiments

[0130] (1) Animal feeding conditions and grouping: Prepare 6-week-old clean-grade male C57 mice with a body weight of (20±2) g. After 7 days of adaptive feeding, the mice are randomly divided into 15 groups with 5 mice in each group; the experimental groups (fed with the composition feeds of Examples 1-5 and Comparative Examples 1-9) and the control group (fed with the same amount of maltodextrin as the experimental group). Feeding dose: 4 g / 50 kg body weight. The experimental period is 4 weeks. The mice are housed in separate cages in the same room, with 5 mice in each cage, free to drink water and eat, with a 12-hour day-night cycle, the temperature controlled at (23±2) °C, and the humidity 60%.

[0131] (2) Determination of food intake and body weight change rate of mice: The food intake and body weight changes of the experimental groups compared with the control group are monitored weekly for 4 consecutive weeks. Calculate the food intake change rate and body weight change rate of the experimental groups according to the following formulas:

[0132]

[0133] The results are shown in Table 2.

[0134] Table 2 Determination of food intake and body weight changes of mice in each group of samples

[0135]

[0136] As can be seen from Table 2, the change rates of food intake and body weight of the mice in the experimental group were both negative within four weeks, indicating that the compositions of each experimental group could prolong the satiety of the mice to varying degrees and achieve the effect of weight loss.

[0137] As can be seen from the data of Example 1 and Comparative Examples 1-6 in Table 2, the types of plant extracts and their preparation methods have a great influence on the performance of the composition. In Example 1, a plant extract composed of potato extract, white kidney bean extract, tea flower extract prepared by a specific preparation method, and lotus leaf extract prepared by a specific preparation method was selected. The food intake and body weight of the mice were significantly lower than those of the compositions in Comparative Examples 1-6, indicating that the composition of Example 1 has the effect of prolonging satiety and thus achieving the effect of weight loss. This may be because the specific plant extracts selected in the composition of the present invention enable the composition to slow down the blood glucose rising rate, inhibit fat absorption, increase fecal volume, prolong the residence time of food in the stomach, and improve the intestinal flora, etc., thereby synergistically enhancing the weight loss and satiety prolonging effects of the composition.

[0138] Combined with the data of Example 1 and Comparative Examples 7-9 in Table 2, it can be seen that the types of dietary fiber have a great influence on the satiety enhancing performance of the composition. When any one of apple fiber powder and citrus fiber powder is missing, the performance of the composition in prolonging satiety and losing weight decreases.

[0139] Combined with the data of Examples 1, 4-5, it can be seen that when the mass ratio of potato extract, white kidney bean extract, tea flower extract, and lotus leaf extract is (2-5):1:1:1, the composition has a better effect in enhancing satiety and losing weight.

[0140] In summary, the composition of the present invention includes plant extracts, protein components, and dietary fiber. Among them, the plant extracts have the functions of stimulating the release of satiety hormones and regulating metabolism, the protein components have the functions of prolonging satiety and increasing the metabolic rate, and the dietary fiber components have the functions of physical expansion and hormone regulation. When used together, they can prolong satiety and reduce calorie intake, thus achieving the effect of weight loss. This synergistic effect makes the composition have significant advantages in controlling body weight and managing satiety, achieving the weight loss effect of "reducing calorie absorption, prolonging satiety, and promoting metabolism" in multiple dimensions, forming the long-term value of sustainable metabolic health support, and can be used for preparing weight loss health products.

[0141] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit the protection scope of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that the technical solutions of the present invention can be modified or equivalently replaced without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A composition containing potato extract and having an extended satiety feeling, characterized in that, Comprising the following components in parts by weight: 30 - 40 parts of plant extract, 10 - 20 parts of protein component, 30 - 40 parts of dietary fiber component, and 5 - 10 parts of excipients; Among them, the plant extract includes potato extract, white kidney bean extract, tea flower extract, and lotus leaf extract, the protein component is at least one of pea protein, soy protein, and oat protein, and the dietary fiber component is a composition of inulin, resistant dextrin, psyllium husk powder, apple fiber powder, and citrus fiber powder; The preparation method of the tea flower extract includes the following steps: (1) Wash, dry, and crush the tea flowers, add them to water for extraction, and filter to obtain extract A and residue A, wherein the amount of water used is 3 - 5 times the mass of the tea flowers; (2) Add snailase and water to residue A for mixed enzymolysis, inactivate the enzyme, and filter to obtain extract B; (3) Mix extract A and extract B, concentrate and dry to obtain the tea flower extract; The preparation method of the lotus leaf extract includes the following steps: (1) Add lotus leaf dry powder to water for extraction, and filter to obtain the first extract and the first residue, wherein the amount of water used is 3 - 4 times the mass of the lotus leaf dry powder; (2) Take the first residue, complex enzyme, and water for mixed enzymolysis, inactivate the enzyme, and filter to obtain the second extract, wherein the complex enzyme is a composition of xylanase and cellulase; (3) Mix the first extract and the second extract, concentrate and dry to obtain the lotus leaf extract.

2. The composition containing potato extract and having an extended satiety feeling according to claim 1, characterized in that, The mass ratio of the potato extract, white kidney bean extract, tea flower extract, and lotus leaf extract is 1:1:(2 - 5):

1.

3. The composition containing potato extract and having an extended satiety feeling as claimed in claim 1, characterized in that, The mass ratio of inulin, resistant dextrin, psyllium husk powder, apple fiber powder, and citrus fiber powder is (3 - 6):(3 - 6):(1 - 3):(1 - 3):(2 - 5).

4. The satiety - extending composition containing potato extract according to claim 1, characterized in that, The excipients include 2 - 5 parts of stabilizing thickener and 3 - 5 parts of sweetener.

5. The satiety-extending composition containing potato extract according to claim 4, wherein The stabilizing thickener is sodium polyacrylate; and / or the sweetener is at least one of xylitol, erythritol, sorbitol, and maltitol.

6. The composition containing potato extract and having an extended satiety feeling according to claim 1, wherein, In step (2) of the preparation of the tea flower extract, the amount of water added is 5 - 10 times the mass of residue A; the amount of snailase added is 2 - 5 wt% of the mass of residue A, the pH of enzymolysis is 5 - 7, the temperature of enzymolysis is 30 - 40 °C, the time of enzymolysis is 50 - 65 min; the temperature for inactivating the enzyme is 80 - 85 °C, and the time for inactivating the enzyme is 10 - 20 min.

7. The composition containing potato extract and having an extended satiety feeling as claimed in claim 1, characterized in that, In step (2) of the preparation of the lotus leaf extract, the amount of water used is 5 - 10 times the mass of the first residue; the amount of the complex enzyme used is 2 - 5 wt% of the mass of the first residue, the pH of enzymolysis is 4 - 5, the temperature of enzymolysis is 50 - 60 °C, the time of enzymolysis is 2 - 4 h; the temperature for inactivating the enzyme is 80 - 85 °C, and the time for inactivating the enzyme is 10 - 20 min.

8. The satiety - extending composition containing potato extract according to claim 1, wherein, The complex enzyme is a composition of xylanase and cellulase with a mass ratio of (2 - 3):

1.

9. A method for preparing a satiety - extending composition containing potato extract according to any one of claims 1 - 8, characterized in that, After uniformly mixing the plant extract, protein component, dietary fiber component, and excipients, the composition containing potato extract for prolonging satiety is obtained.

10. Use of the composition containing potato extract and having an extended satiety feeling according to any one of claims 1-8 in the preparation of a weight loss and body shaping functional food.

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