Triple-effect dietary nutrition supplementing beverage and preparation method thereof

Abstract

The invention discloses a triple-effect dietary nutrition supplement beverage and a preparation method thereof, and relates to the technical field of food beverages. The beverage comprises the following components in parts by weight: 0.05-0.4 part of an apple polyphenol-containing substance, 0.05-0.5 part of a caffeine-containing substance, 3-15 parts of dietary fibers, 25-30 parts of a seasoning substance and 480 parts of water, wherein the pH value of the triple-effect dietary nutrition supplementing beverage is 3.0-6.5, and the carbon dioxide gas volume (20 DEG C) is 3.0-4.2 (Vol). The apple polyphenol-containing substance, the caffeine-containing substance and the dietary fiber are compounded, fat is comprehensively blocked from four dimensions of less eating, less absorption, less conversion and fast consumption, and the beverage prepared by taking the apple polyphenol-containing substance, the caffeine-containing substance and the dietary fiber as the core raw material effectively reduces body weight and body fat, is safe and free of side effects, has good sensory evaluation and good taste, and can be used as a health-care beverage. The body weight of obese people can be better controlled in a painless manner for a long time.

Description

Technical Field

[0001] This invention relates to the field of food and beverage technology, and more specifically, to a three-effect dietary supplement beverage and its preparation method. Background Technology

[0002] Obesity is a common, serious, and harmful chronic metabolic disease. It not only affects quality of life but also increases the risk of cardiovascular disease, hypertension, diabetes, and other related diseases by three times. Obesity is influenced by a variety of factors, including environmental factors, unbalanced diet, and genetics, which lead to an imbalance between energy intake and absorption. Therefore, preventing and alleviating obesity and its complications is a pressing public health issue that needs to be addressed.

[0003] Currently, medications and foods with weight-loss functions are a major concern for obese patients. Medication is a common and effective treatment for obesity, but common weight-loss drugs often have side effects such as liver damage, gastrointestinal damage, insomnia, anorexia, drowsiness, and palpitations. Orlistat is the only legally approved OTC weight-loss drug in China, primarily working by inhibiting gastrointestinal lipases, but its side effects are also quite common, such as affecting liver function and causing oil leakage. Liraglutide is a well-known OTC weight-loss product from South Korea; its mechanism of action mainly involves delaying gastric emptying and inhibiting the food center's absorption of food. Current side effects mainly include gastrointestinal reactions, pancreatitis, and hypoglycemia. Some obese patients choose metformin, a diabetes medication, to regulate insulin and achieve weight loss, but long-term use can cause gastrointestinal damage, affect vitamin absorption, cause anemia, and damage to peripheral nerves. Taking weight-loss drugs containing PPA (phenylpropanolamine hydrochloride) can cause drowsiness, fatigue, and frequent urination. Long-term use of weight-loss drugs containing PPA can cause strokes in women. In short, consumers generally believe that most so-called "fast-acting" weight-loss drugs on the market have serious side effects.

[0004] Of course, there are also many products on the market that claim to have weight-loss functions, mostly in the form of tablets or solid beverages. The consumption process is often unpleasant, making it difficult to stick to. Moreover, in-depth research has revealed that most weight-loss foods on the market either only control one or two obesity-related mechanisms, or involve several pathways but the dosage is completely insufficient. Commercially available L-carnitine sports nutrition drinks contain L-carnitine, citric acid, artificial flavorings, cyclamate, sucralose, potassium sorbate, tartrazine, and brilliant blue. Not only do they contain preservatives, but the only functional ingredient with weight-loss effects is L-carnitine, resulting in a single mechanism of action. This makes it easy for the body to develop compensatory responses, leading to rebound weight gain.

[0005] In view of this, the present invention is proposed. Summary of the Invention

[0006] The purpose of this invention is to provide a three-effect dietary supplement beverage and its preparation method, which can effectively reduce weight and body fat, is safe and has no side effects, has good sensory evaluation, tastes good, and is conducive to helping obese people to better and painlessly control their weight in the long term.

[0007] This invention is implemented as follows: In a first aspect, the present invention provides a three-effect dietary nutritional supplement beverage, the components of which, by weight, include: 0.05-0.4 parts of apple polyphenols, 0.05-0.5 parts of caffeine, 3-15 parts of dietary fiber, 25-30 parts of flavoring, and 480 parts of water. The pH of the three-effect dietary nutritional supplement beverage is 3.0-6.5, and the carbon dioxide gas volume (20°C) multiple is 3.0-4.2 times (Vol).

[0008] In an optional embodiment, the mass ratio of the apple polyphenol-containing substance, the caffeine-containing substance, and the dietary fiber is 1:(0.9-1.3):(37.5-60).

[0009] In an optional embodiment, the apple polyphenol-containing substance includes at least one of apple polyphenols and apple powder; And / or, the caffeinated substance includes caffeine or a green tea extract containing 14-15% caffeine; And / or, the dietary fiber includes one or more of polydextrose, resistant dextrin, fructooligosaccharides, inulin, citrus fiber, and wheat fiber.

[0010] In an optional embodiment, the component further includes 0.01 to 1 part of L-carnitine.

[0011] In an optional embodiment, the components, by weight, include: 0.1-0.3 parts of apple polyphenols, 0.1-0.3 parts of caffeine, 7-8 parts of dietary fiber, 27-29 parts of flavoring, 0.6-0.7 parts of L-carnitine, and 480 parts of water; wherein the apple polyphenols are apple polyphenols, the caffeine is green tea extract, and the dietary fiber is resistant dextrin.

[0012] In an optional embodiment, the flavoring substance includes at least one of natural sweeteners, acidulants, concentrated fruit juice, sodium bicarbonate, and food flavorings.

[0013] In an optional embodiment, the natural sweetener includes at least one of erythritol, sucralose, and steviol glycosides.

[0014] Secondly, the present invention provides a method for preparing a three-effect dietary nutritional supplement beverage as described in any of the foregoing embodiments, which includes stirring and dissolving the components, followed by coarse filtration, volume adjustment, filtration, sterilization, subsequent carbonation by aeration, and then cold filling.

[0015] In an optional embodiment, the sterilization temperature is 98-102℃ and the sterilization time is 8-12s; And / or, the carbon dioxide gas capacity (20°C) of the aerated carbonation is 3.0-4.2 times; And / or, the filling temperature of the cold filling is 8-12℃.

[0016] In an optional embodiment, the component stirring and dissolving includes: stirring and dissolving the components separately, followed by mixing; The apple polyphenol-containing substance and the caffeine-containing substance are stirred at room temperature for 8-12 minutes; the dietary fiber dissolves at 55-65℃ and is stirred for 8-12 minutes; the natural sweetener in the flavoring substance dissolves at 65-75℃ and is stirred for 5-7 minutes; and the other ingredients in the flavoring substance are stirred at room temperature for 3-10 minutes.

[0017] The present invention has the following beneficial effects: This invention provides a three-effect dietary supplement beverage that combines apple polyphenols, caffeine, and dietary fiber. Apple polyphenols inhibit fat digestion and absorption, as well as the conversion of other nutrients into fat; dietary fiber and resistant dextrin suppress appetite and increase satiety; caffeine primarily accelerates metabolism and promotes fat consumption. This invention comprehensively targets fat from four dimensions: less food intake, less absorption, less conversion, and faster fat burning. The three-effect dietary supplement beverage prepared using these as core ingredients becomes a truly effective weight-loss carbonated beverage, effectively reducing weight and body fat, safe with no side effects, and receiving positive sensory evaluations and a pleasant taste. It helps obese individuals better and painlessly control their weight in the long term. Detailed Implementation

[0018] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall apply. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased commercially.

[0019] In a first aspect, the present invention provides a three-effect dietary nutritional supplement beverage, the components of which, by weight, include: 0.05-0.4 parts of apple polyphenols, 0.05-0.5 parts of caffeine, 3-15 parts of dietary fiber, 25-30 parts of flavoring, and 480 parts of water. The pH of the three-effect dietary nutritional supplement beverage is 3.0-6.5, and the carbon dioxide gas volume (20°C) multiple is 3.0-4.2 times (Vol).

[0020] This invention utilizes a combination of apple polyphenols, caffeine, and dietary fiber to synergistically reduce fat accumulation and prevent obesity.

[0021] Among them, proanthocyanidins in apple polyphenols inhibit triglyceride absorption by suppressing pancreatic lipase activity, significantly reducing total cholesterol and LDL cholesterol levels. In summary, apple polyphenols have the effects of inhibiting the absorption of neutral fats, suppressing lipase activity, and accelerating fat excretion. Apple polyphenol-containing substances include, but are not limited to, at least one of apple polyphenols and apple powder. Caffeine-containing substances increase resting energy expenditure, thus contributing to weight loss through thermogenesis and fat oxidation. Caffeine-containing substances include, but are not limited to, caffeine itself or green tea extract containing 14-15% caffeine. Green tea extract also contains polyphenols, which can further aid in weight loss.

[0022] Dietary fiber can promote the postprandial secretion of GLP-1, increase satiety, and reduce appetite. It can form a membrane in the small intestine, binding some dietary fat and effectively limiting the absorption of fat in the digestive tract. This promotes the excretion of lipid compounds, increases satiety, and reduces food intake, thereby regulating blood lipids, reducing fat accumulation, and preventing obesity. Dietary fiber includes, but is not limited to, one or more of polydextrose, resistant dextrin, fructooligosaccharides, inulin, citrus fiber, and wheat fiber.

[0023] Studies have shown that no single drug may be effective in achieving substantial and long-term weight loss; however, combination therapies can achieve synergistic effects by acting on different targets simultaneously. Satiety, appetite, and cravings are driven by the central nervous system, while metabolism and energy utilization are governed by peripheral endocrine functions. Anti-obesity drugs are broadly classified according to their mechanisms of action: appetite suppressants that control energy intake, thermogenic drugs that control energy expenditure, and drugs that affect lipid metabolism. For example, orlistat combined with a GLP-1 receptor agonist not only reduces fat absorption but also amplifies the weight loss effect by regulating appetite and energy metabolism.

[0024] Preferably, in this invention, the mass ratio of apple polyphenols, caffeine, and dietary fiber is further controlled at 1:(0.9-1.3):(37.5-60). By controlling this mass ratio, the apple polyphenols, caffeine, and dietary fiber can better exert their synergistic effects. Beyond these ranges, as the concentration of the active ingredients increases, especially if the proportion of apple polyphenols or caffeine is too high, unpleasant flavors of the raw materials gradually emerge, resulting in bitterness. An excessively high proportion of dietary fiber can mask the product's flavor characteristics and affect the effervescence of carbonated products. A suitable proportion of dietary fiber can mask some unpleasant flavors in beverages; therefore, strict control of the amounts of the above components is necessary to achieve both good taste and weight-loss / lipid-reducing effects.

[0025] Furthermore, in addition to the above-mentioned functional components containing apple polyphenols, caffeine, and dietary fiber, this invention further adds 0.01 to 1 part of L-carnitine.

[0026] L-carnitine, as a carrier of fatty acid transport, can enhance the oxidation of long-chain fatty acids in the body, transfer medium-chain fatty acids to mitochondria to participate in redox energy supply, and promote the utilization of lipids by muscles.

[0027] Preferably, the components, by weight, include: 0.1-0.3 parts of apple polyphenols, 0.1-0.3 parts of caffeine, 7-8 parts of dietary fiber, 27-29 parts of flavoring, 0.6-0.7 parts of L-carnitine, and 480 parts of water; wherein the apple polyphenols are apple polyphenols, the caffeine is green tea extract, and the dietary fiber is resistant dextrin.

[0028] By further specifying the exact selection and dosage of the components, the taste and the effects of weight loss and lipid reduction can be optimized.

[0029] Among them, apple polyphenols inhibit fat absorption and lipase activity, accelerating fat excretion. Caffeine and epigallocatechin gallate (EGCG) in green tea extract exert their weight-loss effect by increasing thermogenesis and fat oxidation. Resistant dextrin increases satiety, reduces appetite, increases fat oxidation, and lowers triglycerides. L-carnitine enhances athletic performance, delays fatigue, and significantly increases fat burning capacity. From a mechanism of action perspective, apple polyphenols inhibit fat digestion and absorption and the conversion of other nutrients into fat; dietary fiber resistant dextrin inhibits appetite and increases satiety; L-carnitine and caffeine primarily accelerate metabolism and promote fat burning. In other words, the three-effect dietary supplement beverage provided by this invention comprehensively "blocks" fat from four dimensions: less food intake, less absorption, less conversion, and faster fat burning. The sugar-free and preservative-free sparkling water prepared using these as core ingredients becomes a truly effective weight-loss sparkling water.

[0030] In addition, in order to improve the taste of the three-effect dietary supplement beverage, the flavoring substances in this invention include, but are not limited to, at least one of natural sweeteners, acidulants, concentrated fruit juice, sodium bicarbonate and edible flavorings.

[0031] The natural sweeteners include at least one of erythritol, sucralose, and steviol glycosides. This invention utilizes natural sweeteners to replace traditional sweeteners such as high-fructose corn syrup and sucrose, achieving both delicious taste and healthy weight loss.

[0032] Furthermore, this invention specifies the pH and carbon dioxide volume (20°C) multiple of the three-effect dietary supplement beverage. By maintaining the three-effect dietary supplement beverage within a suitable pH range, the oxidative degradation of polyphenols can be reduced, enhancing the effectiveness of functional components. The carbon dioxide volume (20°C) multiple of 3.0-4.2 times (Vol) in this invention can increase satiety, alleviate hunger, and thus exert weight loss and lipid-lowering effects.

[0033] Secondly, the present invention provides a method for preparing the above-mentioned three-effect dietary nutritional supplement beverage, which includes stirring and dissolving the components, followed by coarse filtration, volume adjustment, filtration, sterilization, subsequent carbonation by aeration, and then cold filling.

[0034] The component dissolution process includes: dissolving each component separately by stirring, followed by mixing; stirring apple polyphenols and caffeine at room temperature for 8-12 minutes; dissolving dietary fiber at 55-65℃ for 8-12 minutes; dissolving natural sweeteners in the flavoring agents at 65-75℃ for 5-7 minutes; and stirring other ingredients in the flavoring agents at room temperature for 3-10 minutes. By using different methods to pre-dissolve different components, the homogeneity of the final product can be ensured.

[0035] The sterilization temperature is 98-102℃ and the sterilization time is 8-12s. In this invention, sterilization is carried out at high temperature for a short time, which can avoid the heat loss of effective ingredients caused by prolonged high temperature.

[0036] The carbon dioxide gas capacity (at 20°C) of the carbon dioxide carbonated gas is 3.0-4.2 times; the carbon dioxide gas capacity (at 20°C) of the present invention belongs to a strong carbonic acid concentration, which can significantly alleviate the degree of hunger.

[0037] Cold filling has a filling temperature of 8-12℃. By using cold filling, the functional activity of the active ingredients can be greatly preserved and heat loss can be reduced.

[0038] The features and performance of the present invention will be further described in detail below with reference to embodiments.

[0039] Example 1 This embodiment provides a three-effect dietary supplement beverage, the components of which include 0.4 parts apple polyphenols, 0.5 parts green tea extract, 15 parts resistant dextrin, 1 part L-carnitine, 28 parts flavoring agent and 435.1 parts water; wherein, the flavoring agent includes 25 parts sweetener (1:1 erythritol and sucralose), 1 part acidity regulator (1:1 anhydrous citric acid and sodium bicarbonate) and 2 parts edible flavoring.

[0040] The preparation method includes: stirring the natural sweetener in the flavoring agent at 70℃ for 5 minutes, then adding dietary fiber and stirring at 60℃ for 5 minutes. After cooling to room temperature, apple polyphenols and green tea extract are added and stirred for 10 minutes, followed by the addition of other ingredients and stirring for another 10 minutes. After coarse filtration, volume adjustment, and filtration, the mixture is sterilized at 100℃ for 10 seconds, then carbonated according to a carbon dioxide capacity (20℃) multiple of 4.2, and finally cold-filled at 10℃. The resulting three-effect dietary supplement beverage has a pH of 3.4 and a carbon dioxide capacity (20℃) multiple of 4.2.

[0041] Examples 2-4 and Comparative Examples 1-6 Examples 2-4 and Comparative Examples 1-6 were obtained by adjusting the component dosage of Example 1. The specific components and dosages of Examples 2-4 and Comparative Examples 1-6 can be found in Table 1. The selection of flavoring substances is consistent with that of Example 1, and the preparation methods of Examples 2-4 and Comparative Examples 1-6 are consistent with those of Example 1.

[0042] Comparative Example 7 Comparative Example 7 is a commercially available weight-loss product (L-carnitine sports nutrition drink), which contains weight-loss functional ingredients (L-carnitine), flavoring substances (citric acid, artificial flavoring, cyclamate, sucralose), preservatives (potassium sorbate), and colorings (tartrazine, brilliant blue). Specific components and dosages can be found in Table 1.

[0043] Table 1. Statistical table of component dosage in different examples

[0044] Example 5 and Comparative Examples 8-10 The components of Examples 5 and Comparative Examples 8-10 are the same as those of Example 2. The only difference is that the carbon dioxide gas capacity (20°C) in the preparation process of Example 2 is adjusted to obtain Examples 5 and Comparative Examples 8-10. For the specific process parameters of Examples 5-6 and Comparative Examples 8-10, please refer to Table 2.

[0045] Comparative Example 11 The component dosages remained consistent with those in Example 2. The pH of the system was controlled to 6.5 by adjusting the amount of flavoring agent used in Example 2. The preparation method was basically the same as in Example 2, but the filling technology used was conventional high-temperature filling, serving as Comparative Example 11. The high-temperature time (≥88℃) during the overall production process in Example 2 was increased from approximately 10 seconds to 30 minutes. Specific process parameters are shown in Table 2.

[0046] Table 2. Statistical table of process parameters for different examples

[0047] Experimental Example 1 Sensory evaluation of the test samples provided in Examples 1-4, Comparative Examples 1-7, and Comparative Example 11 above.

[0048] Scoring dimensions: negative evaluation dimensions such as excessive sourness, excessive sweetness / aftertaste, bitterness, astringency or off-taste, to evaluate the impact of functional active substances on beverage flavor.

[0049] The test involved 60 participants, divided into 12 groups of 5 people each. The scores in the scoring criteria were rounded down to one decimal place and averaged.

[0050] Testing method: blind testing Please refer to Table 3 for the scoring criteria, and Table 4 for the scoring results of the test samples provided in different examples.

[0051] Table 3. Scoring criteria for different evaluation indicators

[0052] Table 4. Statistical Table of Scoring Results for Different Examples

[0053] The data above shows that the formula protected in this application has the best overall sensory evaluation. As the concentration of active ingredients increases, especially with excessively high proportions of green tea extract or apple polyphenols, undesirable flavors from the raw materials gradually emerge, including bitterness from apple polyphenols or green tea extracts, and off-flavors from ingredients such as L-carnitine. Excessive dietary fiber content masks the product's flavor characteristics and affects the effervescence of carbonated products. A suitable proportion of dietary fiber can mask some undesirable flavors in beverages, so the experimental group lacking dietary fiber did not have the best overall sensory evaluation. Furthermore, compared to the control example of commercially available L-carnitine sports nutrition drinks, there was no advantage in taste. Among these, Examples 5 and Comparative Examples 8-10 have the same main ingredients as Example 2, differing only in carbon dioxide generator capacity, resulting in minimal taste difference; therefore, Comparative Examples 8-10 were not tested in the table above.

[0054] Experimental Example 2 To verify the effectiveness of the energy-boosting functional beverage, we conducted an observational experiment on the effects on human subjects. The experiment used a self-controlled design, comparing the test indicators of the subjects before and after supplementation to observe the effects of supplementation. Subjects: 96 white-collar workers (6 in each group), with an average age of 35.8±10.3, average height of 167.7±6.9 cm, average weight of 80.0±14.7 kg, and BMI of 25.1±4.3. Test location: Unlimited. Testing equipment: InBody H20 body composition analyzer (National Medical Device Registration Certificate No. 20182070024) Test period: August 31 to October 7, 2023.

[0055] Dosage: Two bottles per day.

[0056] Test the initial weight and initial body fat before drinking, and test the weight and body fat after 2 weeks and 4 weeks of drinking, and calculate the reduction rate. Please refer to Table 5 for the statistical results.

[0057] Table 5. Statistics on the percentage reduction in weight and body fat in different examples

[0058] As can be seen from the table above, the subjects in Examples 1, 2 and Comparative Example 5 experienced a weight reduction of approximately 2.61-3.24% and a body fat reduction of approximately 1.47-2.56% within one month. Among them, Example 2 showed a significant regulatory effect in both weight and body fat dimensions.

[0059] Example 4 omitted L-carnitine compared to Example 2, while Comparative Example 1 only added L-carnitine. Comparing the data from Examples 2, 4, and 1, it can be seen that the ratio of the four components in this application has a synergistic effect. Meanwhile, Comparative Examples 2-4 omitted one of green tea extract, apple polyphenols, and resistant dextrin, respectively. Comparing the data from Example 4 and Comparative Examples 2-4, it can be seen that the effect of any two combinations is significantly lower than the combination of all three, fully demonstrating the synergistic effect of these three components. Comparative Example 5 exceeds the maximum value of the protection ratio range of this application, and it can still achieve good weight loss and fat reduction effects, but it suffers from a relatively large weight loss but little impact on body fat, and its effect is still lower than that of Examples 1 and 2 of this application. Comparative Example 6 exceeds the minimum value of the protection ratio of this application; at this point, there is almost no effect, and there is even an increase in weight and body fat. Comparative Example 7, as a commercially available product, has poor fat reduction effects. Example 2's weight loss and fat reduction effects are significantly higher than Comparative Example 7, with an effectiveness rate of approximately 6-8 times.

[0060] Examples 2, 5 and Comparative Examples 8-11 show that Examples 2 and 5 (strong carbonic acid concentration - carbon dioxide gas capacity (20°C) multiple of 3.0-4.2) are more effective than Comparative Examples 8 and 9 (low carbonic acid concentration - carbon dioxide gas capacity (20°C) multiple of 1.7-2.5). The low carbonic acid concentration is not significantly higher than that of Comparative Example 10 (no gas).

[0061] As can be seen from Comparative Examples 10 and 11, the aseptic filling process of the non-acidic acidic filling process in Comparative Example 10 is more beneficial to protecting the activity of functional ingredients, increasing the solubility of polyphenols, reducing the hydrolysis of dietary fiber, and exerting the weight loss and lipid-lowering function of the formula of this application compared to the non-acidic neutral hot filling process of Comparative Example 11.

[0062] Experiment Example 3 This experiment further examined satiety in Examples 2, 5, and Comparative Examples 8-10.

[0063] The satiety scale (T / CNSS019—2023 Food Satiety Testing Standard) is used to quantify satiety, including feelings of fullness, hunger, craving for food, and the degree of estimated food intake.

[0064] The baseline values ​​and changes in the four indicators of the satiety scale—satiety, hunger, food cravings, and estimated food intake—were calculated.

[0065] Plot a line graph with time (t) on the x-axis and satiety (Ft), hunger (Ht), food craving (Dt), and estimated food intake (PCt) on the y-axis. Calculate the area under the curve.

[0066] By comparing Examples 2 and 5 and Comparative Examples 8-10, using the same formula but with different multiples of carbon dioxide gas capacity (20°C), the results comprehensively reflect the feeling of fullness.

[0067]

[0068] As can be seen from the table above, the overall hunger level one hour after drinking a strong carbonated beverage (carbon dioxide capacity (20°C) multiple of 3.0-4.2) was only 0.5-0.6 times that of an uncarbonated beverage (Comparative Example 10), while the hunger level of a medium carbonated beverage (carbon dioxide capacity (20°C) multiple of 1.7-2.5) was 0.8-0.9 times that of an uncarbonated beverage (Comparative Example 10). It can be seen that Examples 2 and 5 of the present invention can significantly alleviate hunger when the carbon dioxide capacity (20°C) multiple is in the range of 3.0-4.2. Similarly, the overall satiety level one hour after drinking a strong carbonated beverage (Examples 2 and 5) can reach 1.4-1.6 times that of an uncarbonated beverage (Comparative Example 10), while the satiety level of drinking a medium carbonated beverage (Comparative Examples 8-9) is similar to that of an uncarbonated beverage (Comparative Example 10). Drinking beverages with a high carbonation concentration resulted in food cravings and estimated food intake that were 0.7-0.8 times and 0.8-0.9 times higher than those of uncarbonated beverages, respectively. In contrast, beverages with a medium carbonation concentration resulted in food cravings and estimated food intake that were 0.8 and 0.9 times higher than those of uncarbonated beverages (similar to the effect of uncarbonated beverages). Therefore, under the high carbonation concentration process conditions protected in this application (carbon dioxide gas volume (20°C) multiple of 3.0-4.2), the beverage is more conducive to a feeling of fullness, enhancing the effectiveness of the functional ingredients within the scope of this application in achieving weight loss and lipid-lowering effects.

[0069] In summary, the three-effect dietary supplement beverage provided by this invention utilizes a compound of apple polyphenols, caffeine, and dietary fiber. Apple polyphenols inhibit the digestion and absorption of fat and the conversion of other nutrients into fat; dietary fiber and resistant dextrin suppress appetite and increase satiety; caffeine primarily accelerates metabolism and promotes fat consumption. This invention comprehensively "blocks" fat from four dimensions: less food intake, less absorption, less conversion, and faster fat burning. The three-effect dietary supplement beverage prepared using these as core ingredients becomes a truly effective weight-loss carbonated beverage, effectively reducing weight and body fat, safe with no side effects, and with good sensory evaluation and taste, helping obese individuals to better and painlessly control their weight in the long term.

[0070] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A three-effect dietary supplement beverage, characterized in that, Its components, by weight, include: 0.05-0.4 parts of apple polyphenols, 0.05-0.5 parts of caffeine, 3-15 parts of dietary fiber, 25-30 parts of flavoring, and 480 parts of water. The pH of the three-effect dietary supplement beverage is 3.0-6.5, and the carbon dioxide volume (20℃) multiple is 3.0-4.2 times (Vol).

2. The three-effect dietary supplement beverage according to claim 1, characterized in that, The mass ratio of the apple polyphenol-containing substance, the caffeine-containing substance, and the dietary fiber is 1:(0.9-1.3):(37.5-60).

3. The three-effect dietary supplement beverage according to claim 1, characterized in that, The apple polyphenol-containing substance includes at least one of apple polyphenols and apple powder; And / or, the caffeinated substance includes caffeine or a green tea extract containing 14-15% caffeine; And / or, the dietary fiber includes one or more of polydextrose, resistant dextrin, fructooligosaccharides, inulin, citrus fiber, and wheat fiber.

4. The three-effect dietary supplement beverage according to claim 3, characterized in that, The components also include 0.01 to 1 part of L-carnitine.

5. The three-effect dietary supplement beverage according to claim 4, characterized in that, The components, by weight, include: 0.1-0.3 parts of apple polyphenols, 0.1-0.3 parts of caffeine, 7-8 parts of dietary fiber, 27-29 parts of flavoring, 0.6-0.7 parts of L-carnitine, and 480 parts of water; wherein the apple polyphenols are apple polyphenols, the caffeine is green tea extract, and the dietary fiber is resistant dextrin.

6. The three-effect dietary supplement beverage according to claim 1, characterized in that, The flavoring substance includes at least one of natural sweeteners, acidulants, concentrated fruit juice, sodium bicarbonate, and edible flavorings.

7. The three-effect dietary supplement beverage according to claim 6, characterized in that, The natural sweeteners include at least one of erythritol, sucralose, and steviol glycosides.

8. The method for preparing the three-effect dietary nutritional supplement beverage according to any one of claims 1-7, characterized in that, It includes stirring and dissolving the components, followed by coarse filtration, volume adjustment, filtration, sterilization, subsequent aeration and carbonation, and then cold filling.

9. The preparation method of the three-effect dietary nutritional supplement beverage according to claim 8, characterized in that, The sterilization temperature is 98-102℃, and the sterilization time is 8-12s; And / or, the carbon dioxide gas capacity (20°C) of the aerated carbonation is 3.0-4.2 times; And / or, the filling temperature of the cold filling is 8-12℃.

10. The method for preparing the three-effect dietary nutritional supplement beverage according to claim 8, characterized in that, The process of stirring and dissolving the components includes: stirring and dissolving the components separately, and then mixing them; The apple polyphenol-containing substance and the caffeine-containing substance are stirred at room temperature for 8-12 minutes; the dietary fiber dissolves at 55-65℃ and is stirred for 8-12 minutes; the natural sweetener in the flavoring substance dissolves at 65-75℃ and is stirred for 5-7 minutes; and the other ingredients in the flavoring substance are stirred at room temperature for 3-10 minutes.

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