Milk and caffeine meal replacement composition with weight losing and fat reducing functions as well as preparation method and application of milk and caffeine meal replacement composition

Abstract

The invention belongs to the technical field of meal replacement powder, and relates to a milk and caffeine meal replacement composition with weight losing and fat reducing functions as well as a preparation method and application of the milk and caffeine meal replacement composition. The meal replacement powder is prepared from raw materials including milk powder (skim milk powder), coffee powder, a sweetening agent, a viscosity modifier, an acidulant, a semen cassiae composite extract and the like, and chia seeds, phyllanthus emblica concentrated powder, citrus fruit powder and tomato concentrated powder can also be added. The prepared meal replacement powder can effectively reduce weight and has good weight losing and fat reducing effects.

Description

Technical Field

[0001] The invention belongs to the technical field of meal replacement powders and relates to a milk coffee meal replacement composition with weight loss and fat reduction functions, and a preparation method and application thereof. Background Art

[0002] Meal replacements are formulated foods designed to replace part or all of a regular meal. They typically utilize a scientifically formulated blend of nutrients to ensure that calorie intake is reduced while still meeting the body's basic nutritional needs. They come in a variety of forms, including powders, liquids, and bars, and are commonly used for weight management, special dietary needs (such as postoperative recovery and vegetarianism), or in fast-paced lifestyles.

[0003] Adding functional components to meal replacement compositions to enhance weight loss and fat reduction while maintaining high nutritional value is a hot area of research. However, milk coffee-based meal replacement products are relatively rare, and these foods need to overcome the drawback of providing sufficient nutrition while also providing excessive calories. Therefore, adding a small amount of functional ingredients to milk coffee meal replacement compositions while maintaining high nutritional value and achieving weight loss and fat reduction effects is a technical problem that needs to be solved. Summary of the Invention

[0004] In response to the above technical problems, the present invention provides a milk coffee meal replacement composition with weight loss and fat reduction functions, as well as a preparation method and application thereof.

[0005] The invention provides a milk coffee meal replacement composition with weight loss and fat reduction functions. The raw materials are: milk powder, coffee powder, sweetener, viscosity regulator, acidulant and cassia seed composite extract.

[0006] Furthermore, the raw material composition is as follows, in parts by weight: 40-60 parts of milk powder, 8-13 parts of coffee powder, 0.01-3 parts of sweetener, 0.1-2 parts of viscosity regulator, 0.01-3 parts of acidulant and 0.1-2 parts of cassia seed compound extract.

[0007] Furthermore, in the milk coffee meal replacement composition with weight loss and fat reduction function, the raw materials also include 4-8 portions of chia seeds, and the chia seeds are used as raw materials in powder form.

[0008] Furthermore, the raw materials of the milk coffee meal replacement composition with weight loss and fat reduction function also include 0.005-0.05 parts of emblica concentrated powder. The emblica concentrated powder is obtained by beating emblica pulp with water, filtering, concentrating, and drying.

[0009] Furthermore, the raw materials of the milk coffee meal replacement composition with weight loss and fat reduction function also include 0.1-0.4 parts of inulin.

[0010] Furthermore, the raw materials of the milk coffee meal replacement composition with weight loss and fat reduction function also include 0.005-0.05 parts of citrus fruit powder. The citrus fruit powder is obtained by pulping citrus pulp with water, filtering, concentrating, and drying.

[0011] Furthermore, the raw materials of the milk coffee meal replacement composition with weight loss and fat reduction function also include 0.005-0.05 parts of tomato concentrate powder.

[0012] The present invention provides a milk coffee meal replacement composition with weight loss and fat reduction functions. The raw materials are composed, in parts by weight, of: 40-60 parts of milk powder, 8-13 parts of coffee powder, 4-8 parts of chia seeds, 0.01-3 parts of sweetener, 0.005-0.05 parts of emblica fruit concentrated powder, 0.1-2 parts of viscosity regulator, 0.1-0.4 parts of inulin, 0.005-0.05 parts of citrus fruit powder, 0.01-3 parts of acidulant, 0.005-0.05 parts of tomato concentrated powder and 0.1-2 parts of cassia seed composite extract.

[0013] Furthermore, the milk powder can be selected as skimmed milk powder.

[0014] Furthermore, the above composition may further include at least one of xylitol, guar gum, resistant dextrin, chitosan oligosaccharide, xylo-oligosaccharide, sodium hyaluronate, stachyose, oligofructose, and L-arabinose according to functional and efficacy requirements.

[0015] Furthermore, the above composition may also be added with at least one of flavored solid beverages, Arabica green coffee powder, snow lotus culture, prickly pear cactus (Mibonta variety) juice powder (solid beverage), konjac flour, Guanshan cherry powder, instant concentrated whey protein, plant comprehensive enzyme powder (solid beverage), whole milk powder, enoki mushroom powder, bitter melon powder, white kidney bean powder, lotus leaf powder, cocoa powder, purple sweet potato powder, black bean powder, moringa leaf powder and edible flavors.

[0016] Among the above-mentioned ingredients, konjac flour is rich in glucomannan, which has good water-absorbing and swelling properties, effectively increasing satiety and reducing food intake. Resistant dextrin and oligofructose are water-soluble dietary fibers that, as prebiotics, effectively stimulate the proliferation of beneficial intestinal bacteria (such as bifidobacteria), improve the intestinal environment, and contribute to weight regulation. White kidney bean flour contains α-amylase inhibitors, which reduce the digestion and absorption of starchy carbohydrates, and can, to a certain extent, inhibit obesity caused by excessive carbohydrates. Chitooligosaccharides bind to dietary fat to form non-absorbable complexes, reducing fat absorption. L-arabinose inhibits sucrase activity, reducing the breakdown and absorption of sucrose, and thus reducing sugar intake. Arabica green coffee powder is rich in caffeine, which can stimulate metabolism. It also contains chlorogenic acid, which may inhibit glucose absorption and promote fat oxidation. Guar gum, as a thickener, can help promote satiety. Stachyose and oligoxylose act as prebiotics, regulating intestinal flora.

[0017] Lotus leaf powder can be used to reduce fat, promote fat metabolism, and reduce fat production. Bitter melon powder affects glucose metabolism and reduces fat production. Xylitol is calorie-free and can improve the taste and sweetness of the composition while reducing the intake of fat ingredients. Instant whey protein concentrate is rich in protein and can prolong satiety.

[0018] The present invention also provides a Cassia seed composite extract, prepared from the following raw materials, by weight: 0.5-3.5 parts of Cassia seed, 0.5-2 parts of dried tangerine peel, 0.6-3 parts of Gynostemma pentaphyllum, 0.4-1.5 parts of hawthorn, and 0.5-3 parts of radish seed. The present invention uses the Cassia seed composite extract as a raw material for the aforementioned meal replacement composition, enhancing the composition's weight loss and fat reduction effects.

[0019] Furthermore, the preparation method of the above-mentioned Cassia seed composite extract comprises: mixing Cassia seed, dried tangerine peel, Gynostemma pentaphyllum, hawthorn and radish seed according to the amount, crushing, adding water and stirring, sterilizing, adding fermentation bacteria and carbon source for fermentation, sterilizing, concentrating, adding extraction solvent for extraction, centrifuging, concentrating, and drying to obtain the Cassia seed composite extract. Furthermore, the fermentation bacteria include Bifidobacterium pseudocatenulatum GDMCC NO.1.169 and Lactobacillus casei subspecies CICC 6116; the combination of the two fermentation bacteria synergistically enhances the weight loss and fat reduction effect of the extract.

[0020] Furthermore, for the purpose of improving the fat-reducing effect, the bacterial population ratio of Bifidobacterium pseudomicrocystis GDMCC NO.1.169 and Lactobacillus casei subspecies CICC 6116 in the fermentation was selected to be 0.3-0.6:1.

[0021] Furthermore, methanol is selected as the extraction solvent. In the fermentation preparation system of the present invention, the use of methanol is more effective than ethanol and oil-soluble organic solvents, further enhancing the weight loss and fat reduction effects. Furthermore, methanol needs to be used as an extraction solvent in the form of a methanol-water solution, and the extraction effect is optimal when the methanol concentration is 20-35wt%.

[0022] Furthermore, the step of adding water and stirring comprises: adding water in an amount of 5-35 times the weight of the crushed material, heating to 50-75° C., and stirring for 0.5-3 hours.

[0023] Furthermore, the amount of fermentation bacteria added to the intermediate product is 10 9 -10 12 bacteria / g.

[0024] Furthermore, the carbon source can be any one or more of glucose and sucrose, and the amount of the carbon source added to the intermediate product is 0.1-2.5 wt%.

[0025] Furthermore, the fermentation temperature and time are 25-45° C. and 70-180 hours.

[0026] Furthermore, the weight ratio of the concentrate to the methanol aqueous solution is 1:10-100.

[0027] Furthermore, the method of adding the extraction solvent for extraction includes: keeping warm at 30-58° C., sealing and stirring for 2-5 hours for extraction.

[0028] Furthermore, the preparation method of the above-mentioned cassia seed composite extract comprises: mixing cassia seed, tangerine peel, gynostemma pentaphyllum, hawthorn and radish seed according to the amount, crushing to obtain a crushed product, then adding 5-35 times the weight of water, heating to 50-75 ° C, stirring for 0.5-3 hours, sterilizing, and cooling to obtain an intermediate product; adding fermentation bacteria (Bifidobacterium pseudomicrobial GDMCC NO.1.169 and Lactobacillus paracasei subspecies CICC 6116 bacteria number ratio of 0.3-0.6:1, the amount of fermentation bacteria added to the intermediate product is 10 9 -10 12 The method comprises the following steps: fermenting the mixture with a mixture of 40% by weight of each of the ingredients of claim 1, wherein the mixture is stirred for 2 hours and the mixture is sterilized to obtain a fermentation product, which is concentrated to 8-15 wt% by weight of the fermentation product. An extraction solvent (methanol solution with a concentration of 20-35 wt% and a weight ratio of concentrate to methanol aqueous solution of 1:10-100) is added to the mixture for extraction (heat-insulating at 30-58° C., sealing, and stirring for 2-5 hours), and then concentrating and drying to obtain a Cassia seed composite extract.

[0029] The present invention also provides a method for preparing the milk coffee meal replacement composition with weight loss and fat reduction functions, comprising accurately weighing raw materials, placing water in a mixing container and heating it, adding a viscosity regulator, stirring, then adding the remaining raw materials, stirring to obtain a slurry, spray drying the slurry, sterilizing, filling, and packaging to obtain the milk coffee meal replacement composition with weight loss and fat reduction functions.

[0030] The present invention also provides the use of the milk coffee meal replacement composition with weight loss and fat reduction function in preparing food, wherein the weight proportion of the milk coffee meal replacement composition with weight loss and fat reduction function in the food is 0.1-50%.

[0031] Beneficial effects and functions of the present invention: The present invention prepares a meal replacement powder using ingredients including milk powder (skim milk powder), coffee powder, a sweetener, a viscosity modifier, an acidulant, and a composite cassia seed extract. Chia seeds, emblica concentrate powder, citrus fruit powder, and tomato concentrate powder may also be added. Among these ingredients, skim milk powder is low in calories and high in protein, reducing calorie intake and promoting metabolic regulation. Coffee powder is rich in caffeine, which can boost metabolism. Chia seeds are high in dietary fiber and swell upon absorbing water, prolonging gastric emptying time. They are also rich in omega-3s, potentially improving metabolism. Emblica is rich in dietary fiber, increasing satiety, reducing calorie intake, improving glucose and lipid metabolism, and reducing fat accumulation. It also contains antioxidants such as gallic acid, ellagic acid, and quercetin, which promote fat metabolism and breakdown. It also contains vitamins and minerals, which work together to promote intestinal health and optimize digestion and absorption. Inulin can increase satiety and reduce calorie intake; it can regulate intestinal flora and improve intestinal function. It can also regulate blood sugar and blood lipids, lowering serum total cholesterol and low-density lipoprotein cholesterol, increasing the high-density lipoprotein to low-density lipoprotein ratio, improving blood lipid profile, and helping maintain a healthy weight. Citrus fruit powder is rich in dietary fiber, vitamins, and polyphenols, effectively increasing satiety and improving lipid metabolism. Tomato concentrate powder contains a large amount of lycopene, dietary fiber, vitamins (such as vitamin C and B vitamins), organic acids (such as citric acid), and various minerals, which work together to effectively inhibit lipogenesis and promote fat metabolism.

[0032] The meal replacement powder prepared by the present invention can effectively reduce body weight and has good weight loss and fat reduction effects.

[0033] The Cassia seed composite extract prepared by the present invention has the ability to regulate rat serum TC, TG, and LDL-C, reducing these indicators and demonstrating a significant lipid-lowering and weight-reducing effect. The extract prepared by the present invention can effectively regulate blood sugar and promote the decomposition and metabolism of fat, demonstrating excellent weight-reducing and fat-reducing effects.

[0034] The present invention adopts the combined bacterial fermentation and methanol extraction method to obtain the Cassia seed composite extract, which can effectively enhance the weight loss and fat reduction effect of the extract.

[0035] The system for preparing the Cassia seed composite extract of the present invention is more suitable for extraction with a methanol solution, and the extract with a concentration of 20-35wt% has the best effect.

[0036] The present invention uses Bifidobacterium pseudocatenulatum GDMCC No. 1.169 and Lactobacillus paracasei subsp. casei CICC 6116 to jointly ferment and prepare a Cassia seed composite extract, resulting in a synergistic promotion relationship. The extract can significantly reduce serum TC, TG, and LDL-C levels and effectively increase adiponectin levels, effectively improving weight loss and fat reduction effects. The extract has a more excellent effect when the number ratio of Bifidobacterium pseudocatenulatum GDMCC No. 1.169 to Lactobacillus paracasei subsp. casei CICC 6116 is 0.3-0.6:1, further reducing serum TC, TG, and LDL-C levels and increasing adiponectin levels. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 : TC levels of each group tested. Figure 2 : TG levels of each group tested. Figure 3 : The LDL-C levels of each group tested. Figure 4 : Adiponectin levels in each group tested. DETAILED DESCRIPTION

[0037] The present invention further illustrates the technology of the present invention based on the following specific implementation methods, so that the technology of the present invention is presented more completely and clearly.

[0038] Example 1 Sample 1: (1) Weigh and mix 2.5 parts of Cassia seed, 1.5 parts of dried tangerine peel, 2 parts of Gynostemma pentaphyllum, 1.2 parts of Crataegus fructus and 1.5 parts of Radish seed according to weight; then grind to powder particle size less than 0.5 mm to obtain a pulverized product, add 23 times the weight of water, heat to 70°C, stir at 110 rpm for 1.5 hours, sterilize, and cool to 25°C to obtain an intermediate product; (2) Fermentation bacteria (Bifidobacterium pseudomicrocystis GDMCC NO.1.169 and Lactobacillus casei CICC 6116) were added to the intermediate product in a ratio of 0.6:1 and the amount of fermentation bacteria added to the intermediate product was 4.80×10 10 bacteria / g), sucrose as a carbon source (1.19 wt% added to the intermediate product) were fermented at a temperature and time of 37°C for 140 hours, sealed and stirred at a speed of 60 rpm for fermentation, sterilized to obtain a fermentation product, and then concentrated under reduced pressure at 60°C to a fermentation product weight of 10.3 wt% to obtain a concentrate; (3) Add extraction solvent (32 wt% methanol aqueous solution, concentrate: methanol aqueous solution weight ratio 1:20) to the concentrate and keep it sealed at 50 ° C and stir at a speed of 100 rpm for 3.5 hours. Centrifuge and take the supernatant. Concentrate under reduced pressure at 50 ° C to remove methanol and part of the water to 10.1% of the concentrate weight, and then vacuum dry at 60 ° C to constant weight to obtain Cassia seed composite extract.

[0039] Sample 2: (1) Weigh and mix according to weight: 1.5 parts of cassia seed, 2 parts of dried tangerine peel, 3 parts of gynostemma pentaphyllum, 0.4 parts of hawthorn and 3 parts of radish seed; then grind to powder particle size less than 0.5 mm to obtain a pulverized product, add 25 times the weight of water, heat to 70 ° C, stir at 110 rpm for 2 hours, sterilize, and cool to 25 ° C to obtain an intermediate product; (2) Fermentation bacteria (Bifidobacterium pseudomicrocystis GDMCC NO.1.169 and Lactobacillus casei CICC 6116) were added to the intermediate product in a ratio of 0.3:1, and the amount of fermentation bacteria added to the intermediate product was 5.50×10 10 bacteria / g), sucrose as a carbon source (1.01 wt% added to the intermediate product) were fermented at a temperature and time of 37°C for 120 hours, sealed and stirred at a speed of 60 rpm for fermentation, sterilized to obtain a fermentation product, and then concentrated under reduced pressure at 60°C to a fermentation product weight of 10.7 wt% to obtain a concentrate; (3) Add extraction solvent (methanol aqueous solution with a concentration of 20 wt%, concentrate:methanol aqueous solution weight ratio of 1:30) to the concentrate, seal the mixture and stir at 100 rpm for 4 hours at 50°C, centrifuge, take the supernatant, and concentrate under reduced pressure at 50°C to remove methanol and part of the water to 9.8% of the concentrate weight, then vacuum dry at 60°C to constant weight to obtain the Cassia seed composite extract.

[0040] Sample 3: The difference from Sample 1 is that no fermentation or methanol solution extraction was performed. The preparation method is: The following ingredients were weighed and mixed according to weight: 2.5 parts of cassia seed, 1.5 parts of dried tangerine peel, 2 parts of gynostemma pentaphyllum, 1.2 parts of hawthorn, and 1.5 parts of radish seed; the mixture was then pulverized to a powder particle size of less than 0.5 mm to obtain a pulverized product, 23 times the weight of the pulverized product was added with water, the product was heated to 70° C. and kept warm, stirred at 110 rpm for 5 hours, cooled to 25° C., centrifuged, the supernatant was collected, and the product was concentrated under reduced pressure at 60° C. to 17.3% of the concentrate weight, and then vacuum dried at 60° C. to constant weight to obtain a cassia seed composite extract.

[0041] Sample 4: The difference from sample 1 is that ethanol solution is used instead of methanol solution for extraction. The preparation method is: (1) Weigh and mix 2.5 parts of Cassia seed, 1.5 parts of dried tangerine peel, 2 parts of Gynostemma pentaphyllum, 1.2 parts of Crataegus fructus and 1.5 parts of Radish seed according to weight; then grind to powder particle size less than 0.5 mm to obtain a pulverized product, add 23 times the weight of water, heat to 70°C, stir at 110 rpm for 1.5 hours, sterilize, and cool to 25°C to obtain an intermediate product; (2) Fermentation bacteria (Bifidobacterium pseudomicrocystis GDMCC NO.1.169 and Lactobacillus casei CICC 6116) were added to the intermediate product in a ratio of 0.6:1 and the amount of fermentation bacteria added to the intermediate product was 4.80×10 10 bacteria / g), sucrose as a carbon source (1.19 wt% added to the intermediate product) were fermented at a temperature and time of 37°C for 140 hours, sealed and stirred at a speed of 60 rpm for fermentation, sterilized to obtain a fermentation product, and then concentrated under reduced pressure at 60°C to a fermentation product weight of 10.3 wt% to obtain a concentrate; (3) Add extraction solvent (32 wt% ethanol aqueous solution, concentrate: ethanol aqueous solution weight ratio 1:20) to the concentrate and keep it at 50 ° C, seal it and stir it at 100 rpm for 3.5 hours, centrifuge it, take the supernatant, and concentrate it at 50 ° C under reduced pressure to remove methanol and part of the water to 10.1% of the concentrate weight, and then vacuum dry it at 60 ° C to constant weight to obtain the Cassia seed composite extract.

[0042] Sample 5: The difference from Sample 1 is that a fermentation bacterium is used for fermentation. The preparation method is: (1) Weigh and mix 2.5 parts of Cassia seed, 1.5 parts of dried tangerine peel, 2 parts of Gynostemma pentaphyllum, 1.2 parts of Crataegus fructus and 1.5 parts of Radish seed according to weight; then grind to powder particle size less than 0.5 mm to obtain a pulverized product, add 23 times the weight of water, heat to 70°C, stir at 110 rpm for 1.5 hours, sterilize, and cool to 25°C to obtain an intermediate product; (2) Add fermentation bacteria to the intermediate product (the fermentation bacteria is Bifidobacterium pseudomicrobial GDMCC NO.1.169, and the amount of fermentation bacteria added to the intermediate product is 4.80×10 10 bacteria / g), sucrose as a carbon source (1.19 wt% added to the intermediate product) were fermented at a temperature and time of 37°C for 140 hours, sealed and stirred at a speed of 60 rpm for fermentation, sterilized to obtain a fermentation product, and then concentrated under reduced pressure at 60°C to a fermentation product weight of 10.3 wt% to obtain a concentrate; (3) Add extraction solvent (32 wt% methanol aqueous solution, concentrate: methanol aqueous solution weight ratio 1:20) to the concentrate and keep it sealed at 50 ° C and stir at a speed of 100 rpm for 3.5 hours. Centrifuge and take the supernatant. Concentrate under reduced pressure at 50 ° C to remove methanol and part of the water to 10.1% of the concentrate weight, and then vacuum dry at 60 ° C to constant weight to obtain Cassia seed composite extract.

[0043] Sample 6: The difference from Sample 1 is that a fermentation bacterium is used for fermentation. The preparation method is: (1) Weigh and mix 2.5 parts of Cassia seed, 1.5 parts of dried tangerine peel, 2 parts of Gynostemma pentaphyllum, 1.2 parts of Crataegus fructus and 1.5 parts of Radish seed according to weight; then grind to powder particle size less than 0.5 mm to obtain a pulverized product, add 23 times the weight of water, heat to 70°C, stir at 110 rpm for 1.5 hours, sterilize, and cool to 25°C to obtain an intermediate product; (2) Add fermentation bacteria to the intermediate product (the fermentation bacteria is Lactobacillus casei subspecies CICC 6116, and the amount of fermentation bacteria added to the intermediate product is 4.80×10 10 bacteria / g), sucrose as a carbon source (1.19 wt% added to the intermediate product) were fermented at a temperature and time of 37°C for 140 hours, sealed and stirred at a speed of 60 rpm for fermentation, sterilized to obtain a fermentation product, and then concentrated under reduced pressure at 60°C to a fermentation product weight of 10.3 wt% to obtain a concentrate; (3) Add extraction solvent (32 wt% methanol aqueous solution, concentrate: methanol aqueous solution weight ratio 1:20) to the concentrate and keep it sealed at 50 ° C and stir at a speed of 100 rpm for 3.5 hours. Centrifuge and take the supernatant. Concentrate under reduced pressure at 50 ° C to remove methanol and part of the water to 10.1% of the concentrate weight, and then vacuum dry at 60 ° C to constant weight to obtain Cassia seed composite extract.

[0044] Sample 7: The difference from Sample 1 is that the ratio of fermentation bacteria used is changed. The preparation method is: (1) Weigh and mix 2.5 parts of Cassia seed, 1.5 parts of dried tangerine peel, 2 parts of Gynostemma pentaphyllum, 1.2 parts of Crataegus fructus and 1.5 parts of Radish seed according to weight; then grind to powder particle size less than 0.5 mm to obtain a pulverized product, add 23 times the weight of water, heat to 70°C, stir at 110 rpm for 1.5 hours, sterilize, and cool to 25°C to obtain an intermediate product; (2) Fermentation bacteria (Bifidobacterium pseudomicrobial GDMCC NO.1.169 and Lactobacillus casei CICC 6116) were added to the intermediate product in a ratio of 0.08:1 and the amount of fermentation bacteria added to the intermediate product was 4.80×10 10 bacteria / g), sucrose as a carbon source (1.19 wt% added to the intermediate product) were fermented at a temperature and time of 37°C for 140 hours, sealed and stirred at a speed of 60 rpm for fermentation, sterilized to obtain a fermentation product, and then concentrated under reduced pressure at 60°C to a fermentation product weight of 10.3 wt% to obtain a concentrate; (3) Add extraction solvent (32 wt% methanol aqueous solution, concentrate: methanol aqueous solution weight ratio 1:20) to the concentrate and keep it sealed at 50 ° C and stir at a speed of 100 rpm for 3.5 hours. Centrifuge and take the supernatant. Concentrate under reduced pressure at 50 ° C to remove methanol and part of the water to 10.1% of the concentrate weight, and then vacuum dry at 60 ° C to constant weight to obtain Cassia seed composite extract.

[0045] Sample 8: The difference from Sample 1 is that the ratio of fermentation bacteria used is changed. The preparation method is: (1) Weigh and mix 2.5 parts of Cassia seed, 1.5 parts of dried tangerine peel, 2 parts of Gynostemma pentaphyllum, 1.2 parts of Crataegus fructus and 1.5 parts of Radish seed according to weight; then grind to powder particle size less than 0.5 mm to obtain a pulverized product, add 23 times the weight of water, heat to 70°C, stir at 110 rpm for 1.5 hours, sterilize, and cool to 25°C to obtain an intermediate product; (2) Fermentation bacteria (Bifidobacterium pseudomicrobial GDMCC NO.1.169 and Lactobacillus casei CICC 6116) were added to the intermediate product in a ratio of 2:1, and the amount of fermentation bacteria added to the intermediate product was 4.80×10 10 bacteria / g), sucrose as a carbon source (1.19 wt% added to the intermediate product) were fermented at a temperature and time of 37°C for 140 hours, sealed and stirred at a speed of 60 rpm for fermentation, sterilized to obtain a fermentation product, and then concentrated under reduced pressure at 60°C to a fermentation product weight of 10.3 wt% to obtain a concentrate; (3) Add extraction solvent (32 wt% methanol aqueous solution, concentrate: methanol aqueous solution weight ratio 1:20) to the concentrate and keep it sealed at 50 ° C and stir at a speed of 100 rpm for 3.5 hours. Centrifuge and take the supernatant. Concentrate under reduced pressure at 50 ° C to remove methanol and part of the water to 10.1% of the concentrate weight, and then vacuum dry at 60 ° C to constant weight to obtain Cassia seed composite extract.

[0046] Sample 9: The difference from Sample 1 is that a high concentration methanol solution is used for extraction. The preparation method is: (1) Weigh and mix 2.5 parts of Cassia seed, 1.5 parts of dried tangerine peel, 2 parts of Gynostemma pentaphyllum, 1.2 parts of Crataegus fructus and 1.5 parts of Radish seed according to weight; then grind to powder particle size less than 0.5 mm to obtain a pulverized product, add 23 times the weight of water, heat to 70°C, stir at 110 rpm for 1.5 hours, sterilize, and cool to 25°C to obtain an intermediate product; (2) Fermentation bacteria (Bifidobacterium pseudomicrocystis GDMCC NO.1.169 and Lactobacillus casei CICC 6116) were added to the intermediate product in a ratio of 0.6:1 and the amount of fermentation bacteria added to the intermediate product was 4.80×10 10 bacteria / g), sucrose as a carbon source (1.19 wt% added to the intermediate product) were fermented at a temperature and time of 37°C for 140 hours, sealed and stirred at a speed of 60 rpm for fermentation, sterilized to obtain a fermentation product, and then concentrated under reduced pressure at 60°C to a fermentation product weight of 10.3 wt% to obtain a concentrate; (3) Add extraction solvent (65 wt% methanol aqueous solution, concentrate: methanol aqueous solution weight ratio 1:20) to the concentrate and keep it sealed at 50 ° C and stir at a speed of 100 rpm for 3.5 hours. Centrifuge and take the supernatant. Concentrate under reduced pressure at 50 ° C to remove methanol and part of the water to 10.1% of the concentrate weight, and then vacuum dry at 60 ° C to constant weight to obtain Cassia seed composite extract.

[0047] Example 2 The lipid-lowering effect of the above-mentioned Cassia seed composite extracts (samples 1-9) was tested.

[0048] Experimental animals: C57BL / 6J male mice, weighing 20±2 g.

[0049] Grouping: blank group, model group, positive drug group, sample 1-9 group.

[0050] Experimental reagents: Basic feed: LabDiet 5CJL; high-fat feed: 60% fat energy supply high-fat feed, XTHF60, Jiangsu Collaborative Pharmaceutical Bioengineering Co., Ltd.; the above-mentioned samples 1-9 (corresponding to sample groups 1-9 in sequence); positive drug simvastatin tablets (Yikangshou, 1 mg / tablet); normal saline.

[0051] Experimental procedure: Before the experiment, the same batch of mice were adaptively fed with a basic diet for 3 days. 180 mice were randomly selected to be fed a high-fat diet to establish a high-fat model, and 16 mice were selected to be fed a basic diet. After a total of 20 days of feeding, the high-fat model was determined using a small number of serum indicators to determine the mice that successfully established the high-fat model. 110 mice were randomly divided into a model group, a positive drug group, and sample groups 1-9, with 10 mice in each group. 10 mice were randomly selected from the mice fed the basic diet as the blank group.

[0052] Each group of mice was administered the following medications: the positive drug group was gavaged with 60 mg / kg of the positive drug, the sample 1-9 group was gavaged with 400 mg / kg of the sample 1-9, diluted with normal saline, and the gavage volume of each group was 0.15 mL / 10 g. The blank group and the model group were gavaged with the same amount of normal saline, and the gavage was carried out once a day at 2:00 pm for 2 consecutive months; during the gavage of the drug, the blank group continued to be fed with the basic feed; the model group, the sample 1-9 group and the positive drug group continued to be fed with the high-fat feed. Ten hours after the last administration, blood was collected from the ocular vein, and the supernatant was collected by centrifugation to test the levels of TC, TG, LDL-C and adiponectin in the serum, and the differences between the groups were statistically analyzed. The test results are attached. Figure 1-4 , the P value of each group was less than 0.05 compared with the blank group, and the P value of each group was less than 0.05 compared with the model group, which showed significant differences.

[0053] according to Figure 1-3 The test results show that after establishing a high-fat model, the samples all have the ability to adjust the TC, TG, and LDL-C in the rat serum, reducing the values of these indicators, and have a good lipid-lowering and weight-reducing effect. Figure 4 It can be seen that the adiponectin level in the serum of mice in each sample group is significantly increased compared with that in the model group, indicating that the extract prepared by the present invention can effectively regulate blood sugar and promote the decomposition and metabolism of fat, and has an excellent weight loss and fat reduction effect.

[0054] Combine Figure 1-4 From the comparison of samples 1 and 3 in the results, it can be seen that the effect of sample 1 obtained by combined bacterial fermentation and methanol extraction is better, indicating that the extract obtained by combined bacterial fermentation and methanol extraction can effectively improve the weight loss and fat reduction effect of the extract.

[0055] Combine Figure 1-4 From the results of samples 1, 4, and 9, it can be seen that sample 4 was extracted without using a methanol solution, and sample 9 used a high-concentration methanol solution, and the resulting extract had a poor fat-reducing effect, indicating that the system of the present invention is more suitable for extraction with a methanol solution, and the extract with a concentration of 20-35wt% has the best effect.

[0056] Combining the results of samples 1 and 5-6 in results 1-4, it can be seen that when the dosage of fermentation bacteria in sample 5-6 is consistent with that in sample 1, only one of Bifidobacterium pseudocatenulum GDMCC NO.1.169 and Lactobacillus casei subspecies CICC 6116 is used for fermentation, and the effect of sample 5-6 obtained is worse than that of sample 1, indicating that the present invention adopts Bifidobacterium pseudocatenulum GDMCC NO.1.169 and Lactobacillus casei subspecies CICC 6116 to jointly ferment to produce a synergistic promotion relationship, which can significantly reduce the levels of TC, TG, and LDL-C in serum and effectively increase the level of adiponectin, which can effectively improve the weight loss and fat reduction effect. Combining the results of samples 1 and 7-8 in results 1-4, it can be seen that the extracts of Bifidobacterium pseudomicrocystis GDMCC NO.1.169 and Lactobacillus casei subspecies CICC 6116 in the fermentation bacteria are more effective when the bacterial number ratio is 0.3-0.6:1, and can further reduce the levels of TC, TG, and LDL-C in serum and increase the level of adiponectin.

[0057] Example 3 Meal replacement compositions (named as samples 1-3, respectively) were prepared using the above-mentioned Cassia seed composite extract samples 1-3, and then tested.

[0058] 1. Preparation of meal replacement composition The raw materials of the meal replacement composition are composed of the following by weight: 45 parts of skim milk powder, 9.5 parts of coffee powder, 0.8 parts of xylitol, 0.7 parts of guar gum, 0.15 parts of malic acid, 1.5 parts of cassia seed complex extract, 4.5 parts of chia seed powder, 0.04 parts of emblica concentrate powder, 0.2 parts of inulin, 0.04 parts of citrus fruit powder, and 0.04 parts of tomato concentrate powder.

[0059] Chia seed powder: Chia seeds are crushed and the powder with a particle size less than 100 mesh is obtained by screening.

[0060] Coffee powder: Roast and grind Robusta beans, add 20 times the amount of water as the powder, keep warm at 50°C and stir at 100 rpm for 2 hours, centrifuge, and freeze-dry the supernatant to a water content of 1.94 wt%.

[0061] Emblica concentrated powder: 5 times the weight of the emblica fruit is added to water to make pulp, filtered through gauze, and the filtered product is concentrated under reduced pressure and freeze-dried to a water content of 2.73 wt%.

[0062] Citrus fruit powder: citrus pulp is pulped with 6 times its weight of water, filtered through gauze, the filtered product is concentrated under reduced pressure, and freeze-dried to a water content of 2.04 wt%.

[0063] Tomato concentrate powder: add 4.5 times the weight of water to tomatoes and beat into pulp, filter through gauze, concentrate the filtered material under reduced pressure and freeze-dry to obtain a water content of 1.95wt%.

[0064] The preparation method of the meal replacement powder includes: taking drinking water 1.55 times the total weight of the above raw materials, placing it in a mixing container and heating it to 55°C to keep it warm, adding guar gum, stirring at 100rpm for 15 minutes, and then adding the remaining raw materials, keeping warm and maintaining the speed and continuing to stir for 30 minutes to obtain a slurry, spray drying the slurry to obtain a product with a water content of 1.78wt%, sterilizing, filling and packaging to obtain the milk coffee meal replacement composition with weight loss and fat reduction function (samples 1-3).

[0065] 2. Sample testing Experimental animals: SPF male SD rats, weighing 100±5g.

[0066] Grouping: blank group, model group, sample 1-3 groups.

[0067] Experimental reagents: basic feed: LabDiet 5CJL; high-fat feed: 60% fat energy supply high-fat feed, XTHF60, Jiangsu Collaborative Pharmaceutical Bioengineering Co., Ltd.; the above samples 1-3 (corresponding to sample groups 1-3 in sequence); physiological saline.

[0068] Experimental process: The same batch of rats were divided into blank group, model group, and sample 1-3 groups, and 10 rats were selected from each group as experimental rats. The rats in each group were fed the following experimental feeding: the rats in sample 1-3 groups were fed a feed consisting of 50wt% high-fat feed + 50wt% sample, the model group was fed a high-fat feed, and the blank group was fed a basic feed; the total experimental feeding was 1 month. The body weight of the rats in each group was then tested. The test results are shown in Table 1. In Table 1, T0 represents the weight of the rats before the experimental feeding, T1 represents the weight of the rats after 3 months of experimental feeding, △T is T1-T0; the unit of each indicator is g.

[0069] Table 1: Rat body weight Serial number Quantity n / piece T0 / g T1 / g △T / g Blank group 10 101.5±3.06 244.1±5.12 142.6 Model Group 10 103.1±4.73 346.8±7.73 243.7 Sample 1 10 99.4±3.97 278.9±4.64 179.5 Sample 2 10 100.2±4.25 283.4±5.07 183.2 Sample 3 10 98.3±3.14 304.2±5.94 205.9 Combined with the test results in Table 1, it can be seen that the meal replacement powder prepared by the present invention can effectively reduce body weight and has good weight loss and fat reduction effects.

Claims

1. A milk coffee meal replacement composition with weight loss and fat reduction function, characterized in that: The raw materials include milk powder, coffee powder, sweetener, viscosity regulator, acidulant and cassia seed compound extract.

2. The milk coffee meal replacement composition with weight loss and fat reduction function according to claim 1, characterized in that: The raw material composition is as follows: 40-60 parts of milk powder, 8-13 parts of coffee powder, 0.01-3 parts of sweetener, 0.1-2 parts of viscosity regulator, 0.01-3 parts of acidulant and 0.1-2 parts of cassia seed compound extract in parts by weight.

3. The milk coffee meal replacement composition with weight loss and fat reduction function according to claim 1, characterized in that: The ingredients also include 4-8 servings of chia seeds, which are in powdered form as an ingredient.

4. The milk coffee meal replacement composition with weight loss and fat reduction function according to claim 1, characterized in that: The raw materials also include 0.005-0.05 parts of emblica concentrated powder, which is obtained by beating emblica pulp with water, filtering, concentrating, and drying; Alternatively, the raw material further comprises 0.1-0.4 parts of inulin.

5. The milk coffee meal replacement composition with weight loss and fat reduction function according to claim 1, characterized in that: The raw materials also include 0.005-0.05 parts of citrus fruit powder, which is obtained by beating citrus pulp with water, filtering, concentrating and drying.

6. The milk coffee meal replacement composition with weight loss and fat reduction function according to claim 1, characterized in that: The raw materials also include 0.005-0.05 parts of tomato concentrate powder.

7. The milk coffee meal replacement composition with weight loss and fat reduction function according to claim 1, characterized in that: The raw material composition is as follows, in parts by weight: 40-60 parts of milk powder, 8-13 parts of coffee powder, 4-8 parts of chia seeds, 0.01-3 parts of sweetener, 0.005-0.05 parts of emblica fruit concentrate powder, 0.1-2 parts of viscosity regulator, 0.1-0.4 parts of inulin, 0.005-0.05 parts of citrus fruit powder, 0.01-3 parts of acidulant, 0.005-0.05 parts of tomato concentrate powder and 0.1-2 parts of cassia seed compound extract.

8. The milk coffee meal replacement composition with weight loss and fat reduction function according to claim 1, characterized in that: The raw materials for preparing the cassia seed composite extract are as follows: 0.5-3.5 parts of cassia seed, 0.5-2 parts of dried tangerine peel, 0.6-3 parts of gynostemma pentaphyllum, 0.4-1.5 parts of hawthorn and 0.5-3 parts of radish seed; The preparation method of the cassia seed composite extract comprises: mixing cassia seed, tangerine peel, gynostemma pentaphyllum, hawthorn and radish seed according to the prescribed amount, crushing, adding water and stirring, sterilizing, adding fermentation bacteria and a carbon source for fermentation, sterilizing, concentrating, adding an extraction solvent for extraction, centrifuging, concentrating and drying to obtain the cassia seed composite extract.

9. A method for preparing the milk coffee meal replacement composition with weight loss and fat reduction function according to any one of claims 1 to 8, characterized in that: The method includes accurately weighing raw materials, placing water in a mixing container and heating it, adding a viscosity regulator, stirring, then adding the remaining raw materials, stirring to obtain a slurry, spray-drying the slurry, sterilizing, filling, and packaging to obtain the milk coffee meal replacement composition with weight loss and fat reduction functions.

10. A use of the milk coffee meal replacement composition with weight loss and fat reduction function according to any one of claims 1 to 8 in preparing food, characterized in that: The weight proportion of the milk coffee meal replacement composition with weight loss and fat reduction function in food is 0.1-50%.

Images