A composition useful for weight management and methods of making and using the same

Abstract

The application discloses a composition capable of being used for weight management and a preparation method and application thereof, and belongs to the field of food technology.The composition is composed of the following raw materials in parts by weight: 15-50 parts of composite protein powder solid beverage, 2-15 parts of quinoa powder and 1-8 parts of composite fruit and vegetable powder; the quinoa powder is prepared through high-pressure homogenization, composite enzymolysis, ethanol extraction and supercritical extraction. Experiments prove that the prepared quinoa powder has more advantages in weight control management, and meanwhile, the three of the quinoa powder, the composite protein powder solid beverage and the composite fruit and vegetable powder are used to jointly ensure balanced nutrition, enhance satiety and reduce total calorie intake.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a composition that can be used for weight management, its preparation method, and its application. Background Technology

[0002] Maintaining a desired weight is challenging for many people. Furthermore, it often becomes increasingly difficult as people age. Excess or unwanted weight can be caused by an imbalance between calorie (energy) intake and energy expenditure, an imbalance that can be related to a variety of factors, including overeating, an inactive or sedentary lifestyle, family genetics, and various medical conditions.

[0003] A meal plan that reduces total calorie intake from food can help maintain a desired weight. For example, CN109170459A discloses a protein grain and fruit / vegetable powder solid beverage and its preparation method, including quinoa powder, black sesame powder, rice powder, soy protein isolate powder, black bean powder, buckwheat powder, black rice powder, brown rice powder, red bean powder, soybean powder, corn powder, white sesame powder, pea protein, Job's tears powder, soy peptide powder, collagen powder, pumpkin powder, yam powder, carrot powder, tomato powder, taro powder, acai berry powder, pineapple powder, sweet orange juice powder, banana powder, cranberry powder, inulin, konjac powder, psyllium husk, citrus fiber, apple fiber, vitamin and mineral premix, L-carnitine tartrate, taurine, guarana extract, green coffee powder, potato extract, white kidney bean powder, conjugated linoleic acid glycerides, medium-chain triglyceride microcapsule powder, pine nut oil microcapsule powder, lotus leaf powder, lecithin powder, xylitol, polydextrose, and coconut oil powder. This invention utilizes the satiety provided by dietary fiber, allowing the body to consume less food without feeling hungry, thus achieving weight loss. CN117617340A discloses a compressed candy and its preparation method. The raw materials for preparing the compressed candy include sugar components, mulberry leaf extract, vegetable and fruit components, and additives. The vegetable and fruit components include at least white kidney bean extract, enoki mushroom powder, citrus fruit powder, mango powder, and potato extract. This invention inhibits the absorption of starch, disaccharides, and fats through the action of various biological enzymes produced in plants and various fruits and vegetables, as well as various enzymes in food and the body, thereby achieving the effects of lowering lipids and losing weight.

[0004] There are many studies on weight control through diet, but most of them have limited effectiveness. Therefore, it is still worthwhile to develop a combination that can effectively control weight. Summary of the Invention

[0005] To address the aforementioned technical problems, this invention provides a composition for weight management, its preparation method, and its application.

[0006] To achieve the above objectives, the present invention adopts the following technical solution:

[0007] In a first aspect, the present invention provides a composition for weight management, comprising a compound protein powder solid beverage, quinoa powder, and compound fruit and vegetable powder.

[0008] The method for preparing quinoa powder according to the present invention includes the following steps:

[0009] (1) Quinoa was homogenized with water under high pressure to obtain fermented material;

[0010] (2) Add compound enzyme to the fermentation material for enzymatic hydrolysis to obtain enzymatic hydrolysate;

[0011] (3) Add ethanol to the enzymatic hydrolysate and heat at 60-70℃ for 1-2 hours to obtain the extract;

[0012] (4) The solid-liquid mixture of the extract is separated to obtain filtrate and residue. The filtrate is then concentrated to obtain concentrated liquid.

[0013] (5) After drying the residue, CO2 supercritical extraction was performed to obtain quinoa oil;

[0014] (6) The concentrate and quinoa oil are mixed, concentrated and dried to obtain quinoa powder.

[0015] Preferably, the amount of water added in step (1) is 6-10 times the weight of quinoa, and more preferably 7-9 times.

[0016] Preferably, the high-pressure homogenization in step (1) is: homogenization pressure 60-100MPa, homogenization temperature 30-60℃, and homogenization at least once; more preferably, homogenization pressure 70-90MPa, homogenization temperature 40-50℃, and homogenization 1-3 times.

[0017] Preferably, the amount of the compound enzyme added in step (2) is 0.1%-0.5% of the weight of the fermentation material; more preferably, it is 0.2%-0.4%.

[0018] Preferably, the complex enzyme in step (2) is cellulase, bromelain, pectinase and α-amylase; more preferably, the weight ratio of cellulase, bromelain, pectinase and α-amylase is 3-8:2-6:1:2-6; even more preferably 4-6:3-5:1:3-5.

[0019] Preferably, the enzymatic hydrolysis in step (2) is performed at 25-40℃ for 1-4 hours; more preferably, it is performed at 30-35℃ for 2-3 hours.

[0020] Preferably, the volume percentage of ethanol in step (3) is 30%-70%, and more preferably 40%-60%.

[0021] Preferably, the amount of ethanol added in step (3) is 20%-60% of the weight of the enzymatic hydrolysate; more preferably, it is 30%-50%.

[0022] Preferably, the concentration in step (4) is to concentrate at 40-60°C to a relative density of 1.23-1.25.

[0023] Preferably, the extraction conditions in step (5) are: extraction pressure 10-40 MPa and temperature 30-50℃; more preferably, extraction pressure 20-30 MPa and temperature 35-45℃.

[0024] Preferably, the volume ratio of the concentrate to quinoa oil in step (6) is 2-6:1; more preferably, it is 3-5:1.

[0025] The composite protein powder solid beverage of the present invention includes at least one of soy protein isolate, whey protein condensate, casein membrane isolate, whey protein isolate, and pea protein isolate; preferably, it comprises soy protein isolate, whey protein condensate, casein membrane isolate, whey protein isolate, and pea protein isolate; more preferably, the weight ratio of soy protein isolate, whey protein condensate, casein membrane isolate, whey protein isolate, and pea protein isolate is 0.5-2:1-3:0.5-3:1-3:1; and even more preferably, it is 1:1:1:1:1.

[0026] The compound fruit and vegetable powder of the present invention includes at least one of concentrated mango powder, potato extract and citrus fiber powder; preferably at least one of concentrated mango powder, potato extract and citrus fiber powder; more preferably, the weight ratio of concentrated mango powder, potato extract and citrus fiber powder is 0.5-2:1:0.8-1.5; even more preferably 1:1:1.

[0027] In some embodiments, the composition comprises, by weight, the following ingredients: 15-50 parts of compound protein powder solid beverage, 2-15 parts of quinoa powder, and 1-8 parts of compound fruit and vegetable powder.

[0028] Preferably, the composition comprises, by weight, the following raw materials: 20-40 parts of compound protein powder solid beverage, 8-12 parts of quinoa powder, and 2-6 parts of compound fruit and vegetable powder.

[0029] Preferably, the composition comprises, by weight, the following raw materials: 30 parts of compound protein powder solid beverage, 10 parts of quinoa powder, and 4 parts of compound fruit and vegetable powder.

[0030] Secondly, the present invention provides a method for preparing the above-mentioned composition for weight management, comprising the following steps: mixing compound protein powder solid beverage, quinoa powder and compound fruit and vegetable powder.

[0031] Thirdly, the present invention provides the use of the above composition in the preparation of food for weight management.

[0032] Fourthly, the present invention provides a food composition for weight management, made from the above composition and food additives.

[0033] The food additives in this invention refer to artificially synthesized or natural substances added to food to improve its quality, color, aroma, and flavor, as well as for preservation, freshness, and processing needs. This includes food flavorings, base substances in chewing gum, processing aids used in the food industry, and nutritional fortifiers. For example, the food additives may be at least one of the following: sweeteners, flavor enhancers, acidity regulators, flour treatment agents, preservatives, fillers, flavoring agents, colorants, antioxidants, thickeners, stabilizers, emulsifiers, anti-caking agents, flow aids, moisture retainers, leavening agents, and lubricants.

[0034] The beneficial effects of this invention are as follows:

[0035] (1) This invention optimizes the process of quinoa powder by using high-pressure homogenization to break down cell structures and compound enzymatic hydrolysis to release more functional components (such as resistant starch and dietary fiber). Ethanol extraction and supercritical extraction retain active substances (such as polyphenols and unsaturated fatty acids), making its blood sugar regulating and fat-reducing components more readily available. Experiments have shown that, compared with existing technologies, the quinoa powder prepared by this invention has greater advantages in weight management.

[0036] (2) The composition of the present invention consists of a compound protein powder solid beverage, quinoa powder and compound fruit and vegetable powder. The protein powder contains rich high-quality protein, which is slowly digested and absorbed, and can significantly reduce appetite and reduce the calorie intake of meals and snacks. Quinoa powder retains a large amount of dietary fiber and resistant starch through a special process. After absorbing water and swelling, it increases the volume of gastric contents, delays gastric emptying, and further enhances the feeling of fullness. The unsaturated fatty acids (quinoa oil) it contains can also prolong the duration of fullness. The compound fruit and vegetable powder stays in the intestine for a long time, continuously stimulating the secretion of hormones related to fullness and reducing calorie intake. The three work together to ensure nutritional balance while enhancing the feeling of fullness and reducing total calorie intake. Detailed Implementation

[0037] The following description of the embodiments is merely to aid in understanding the method and core ideas of the present invention. It should be noted that those skilled in the art can make various modifications and improvements to the present invention without departing from its principles, and these modifications and improvements also fall within the scope of the claims. The following description of the disclosed embodiments enables those skilled in the art to implement or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the present invention is not limited to the embodiments shown herein, but can be applied to a wider scope consistent with the principles and novel features disclosed herein. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which this invention pertains.

[0038] The following examples and comparative examples of the present invention are shown to provide a more detailed description of the compositions of the present invention. However, the present invention is not limited thereto. Unless otherwise specified, all percentages in the present invention are mass percentages.

[0039] The food compositions of the present invention may or may not contain one or more food additives. Non-limiting examples of food additives include sweeteners, flavor enhancers, acidity regulators, flour treatment agents, preservatives, fillers, flavoring agents, colorants, antioxidants, thickeners, stabilizers, emulsifiers, anti-caking agents, flow aids, moisture retainers, leavening agents, lubricants, and combinations thereof.

[0040] In some cases, the food compositions of the present invention may or may not contain added sugar. If present, added sugar may be included in the composition to impart looseness and / or sweetness and / or aid in moisture control. A variety of sugars may be used. In some cases, sucrose may be the primary sugar. In some cases, monosaccharides may be included, for example, to help prevent sucrose crystallization during storage. In some cases, the food compositions may be substantially free of added sugar and / or other sweeteners.

[0041] When used, suitable sweeteners include, but are not limited to, sucrose, glucose, dextrose, maltose, dextrin, invert sugar, fructose, levulose, galactose, lactose, corn syrup, corn syrup solids, saccharin, brown sugar, fruit juice, tagatose, honey, molasses, and mixtures thereof. In some cases, sugar-free sweeteners may or may not be used. For example, in some cases, sugar alcohols such as sorbitol, mannitol, xylitol, erythritol, hydrogenated starch hydrolysate, maltitol, and mixtures thereof are suitable for the compositions of the present invention. In some cases, sugar substitutes may or may not be used. If used, examples of suitable sugar substitutes include high-strength artificial sweeteners such as sucralose, aspartame, N-substituted APM derivatives such as neotame, acesulfame potassium, alitane, saccharin and its salts, cyclohexane and its salts, glycyrrhizate, dihydrochalcone, kiwifruit protein, indigofera protein, and mixtures thereof.

[0042] In some cases, the food compositions of the present invention may or may not contain stabilizers. Stabilizers such as starch and hydrocolloids such as adhesives may be included in certain compositions to act as gelling agents and / or water-retaining agents. Modified uncooked starches, such as starches derived from glutinous corn or cassava, are suitable for use in some cases. Non-limiting examples of hydrocolloids that may be used may be selected from the group consisting of: guar gum, locust bean gum, cellulose ethers such as methylcellulose, carrageenan, propylene glycol alginate, etc.

[0043] In some cases, the food compositions of the present invention may or may not contain a moisture-retaining agent. The suitable moisture-retaining agent may vary during use. Non-limiting examples include glycerin or other low molecular weight polyols that can be used in the composition to retain moisture, thereby controlling or maintaining the moisture content of the composition at a desired level. In some cases, other humectants (e.g., carbohydrate-based humectants) may be used, for example, in place of one or more polyols, or other humectants may be used in addition to one or more polyols.

[0044] In some cases, the food compositions of the present invention may or may not contain emulsifiers. Non-limiting examples of suitable emulsifiers include lactates of fatty acids, ethoxylated monoglycerides and diglycerides, polyglycerides and diacetyl tartrates, and mixtures thereof. Exemplary emulsifiers that may be used in the compositions of the present invention include, but are not limited to, sorbitan monostearate, monoglycerides and / or diglycerides of polyoxyethylene sorbitan fatty acid esters, such as polysorbate 60 (polyoxyethylene (20) sorbitan monostearate) and sodium stearoyl-2-lactic acid. Suitable emulsifiers also include, but are not limited to, monoglycerides and diglycerides (e.g., monoglycerides and diglycerides alone, monoglycerides and diglycerides and propylene glycol, monoglycerides and diglycerides and citric acid, and glyceryl lactates of fatty acids, etc.), distilled monoglycerides (e.g., monoglycerides alone, monoglycerides containing ascorbic acid, monoglycerides containing mixed tocopherols and ascorbic acid, monoglycerides containing ascorbic acid and citric acid, monoglycerides containing citric acid and ascorbic acid, and fully hydrogenated soybean oil, etc.), and ethoxylated monoglycerides (e.g., ethoxylated...). Ethoxylated monoglycerides and diglycerides, ethoxylated monoglycerides and diglycerides with or without mixed tocopherols and / or citric acid, propylene glycol monoesters (PGMEs) (e.g., propylene glycol monoesters and diesters of fats and fatty acids), lactates (e.g., sodium stearoyl lactate (SSL), calcium stearoyl lactate (CSL), combinations of SSL and CSL, oleic acid oleate and tocopherol (OLA), etc.), non-GMO emulsifiers (e.g., non-GMO forms of any of the above emulsifiers), hydrated emulsifiers, beaded fats (e.g., hydrogenated cottonseed oil, etc.), etc.

[0045] In some cases, the food compositions of the present invention may or may not contain preservatives. For example, in some cases, the food compositions of the present invention may be "preservative-free". In some cases, suitable preservatives and / or antioxidants may be used. When used, various preservatives such as potassium sorbate and antioxidants such as propyl gallate may be included in the compositions disclosed herein. Antioxidants and preservatives generally inhibit oxidation that leads to rancidity. Suitable antioxidants and preservatives may also include mixed tocopherols, citric acid, ascorbic acid, TBHQ, BHT, BHA, propyl gallate, etc.

[0046] The food composition of the present invention can be formulated in various ways, including but not limited to, formulating the food composition into powder, liquid beverage, soup, semi-solid, solid, etc.

[0047] The food compositions disclosed herein can be formulated by various methods, such as incorporating the components described above into a food composition. This method may include processing the composition through one or more food processing steps, including but not limited to one or more food processing steps described herein, such as freezing, drying, freeze-drying, dicing, slicing, chopping, soaking, liquefying, emulsifying, cooking (e.g., boiling, grilling, frying, baking, steaming, searing, etc.), brine, pickling, pasteurization, fermentation, mixing, simmering into a broth, etc. The prepared food composition may also include packaging the composition into suitable containers, including, for example, bulk containers or single-serving containers (e.g., pouches, bottles, tubes, packets, etc.).

[0048] This invention does not limit the source of the raw materials used. Unless otherwise specified, all raw materials used in this invention are commercially available products commonly used in this technical field. The following sources of raw materials are illustrative examples, as detailed in Table 1.

[0049] Table 1

[0050]

[0051] Example 1

[0052] The composition for weight management consists of the following ingredients by weight: 30 parts of compound protein powder solid beverage, 10 parts of quinoa powder and 4 parts of compound fruit and vegetable powder;

[0053] The compound protein powder solid beverage consists of soy protein isolate, whey protein powder, membrane-isolated casein, whey protein isolate, and pea protein isolate in a weight ratio of 0.5:1:0.5:1:1.

[0054] The compound fruit and vegetable powder is a mixture of concentrated mango powder, potato extract, and citrus fiber powder in a weight ratio of 0.5:1:0.8.

[0055] The method for preparing the quinoa powder is as follows:

[0056] (1) Quinoa was homogenized with water under high pressure to obtain fermented material;

[0057] The amount of water added is 6 times the weight of the quinoa;

[0058] The high-pressure homogenization process is as follows: homogenization pressure 70 MPa, homogenization temperature 50 °C, and homogenization 3 times.

[0059] (2) Add compound enzyme to the fermentation material and enzymatically hydrolyze it at 40°C for 1 hour to obtain enzymatic hydrolysate;

[0060] The amount of the compound enzyme added is 0.5% of the weight of the fermentation material;

[0061] The complex enzyme comprises cellulase, bromelain, pectinase, and α-amylase; the weight ratio of cellulase, bromelain, pectinase, and α-amylase is 3:2:1:2.

[0062] (3) Add the enzymatic hydrolysate to an ethanol solution and heat at 70°C for 1 hour to obtain the extract;

[0063] The volume fraction of the ethanol solution is 70%.

[0064] The amount of ethanol solution added is 20% of the weight of the enzymatic hydrolysate.

[0065] (4) Filter the extract to obtain filtrate and residue. Concentrate the filtrate at 60°C to a relative density of 1.23-1.25 to obtain concentrated solution.

[0066] (5) After drying the residue, CO2 supercritical extraction was performed to obtain quinoa oil;

[0067] The extraction conditions were: extraction pressure 40 MPa and temperature 30 °C.

[0068] (6) Mix the concentrated liquid and quinoa oil at a volume ratio of 6:1, concentrate, and spray dry at 60°C to obtain quinoa powder.

[0069] Example 2

[0070] The composition for weight management consists of the following ingredients by weight: 15 parts of compound protein powder solid beverage, 2 parts of quinoa powder and 1 part of compound fruit and vegetable powder;

[0071] The compound protein powder solid beverage consists of soy protein isolate, whey protein powder, membrane-isolated casein, whey protein isolate, and pea protein isolate in a weight ratio of 1:1:1:1:1:1.

[0072] The compound fruit and vegetable powder is a mixture of concentrated mango powder, potato extract, and citrus fiber powder in a weight ratio of 1:1:1.

[0073] The method for preparing the quinoa powder is as follows:

[0074] (1) Quinoa was homogenized with water under high pressure to obtain fermented material;

[0075] The amount of water added is 8 times the weight of the quinoa.

[0076] The high-pressure homogenization process is as follows: homogenization pressure 80 MPa, homogenization temperature 45℃, and homogenization twice.

[0077] (2) Add compound enzyme to the fermentation material and enzymatically hydrolyze it at 32℃ for 2.5h to obtain enzymatically hydrolyzed material;

[0078] The amount of the compound enzyme added is 0.3% of the weight of the fermentation material;

[0079] The complex enzyme comprises cellulase, bromelain, pectinase, and α-amylase; the weight ratio of cellulase, bromelain, pectinase, and α-amylase is 5:4:1:4.

[0080] (3) Add the enzymatic hydrolysate to an ethanol solution and heat at 65°C for 1.5 h to obtain the extract;

[0081] The volume fraction of the ethanol solution is 50%.

[0082] The amount of ethanol solution added is 40% of the weight of the enzymatic hydrolysate.

[0083] (4) Filter the extract to obtain filtrate and residue. Concentrate the filtrate at 60°C to a relative density of 1.23-1.25 to obtain concentrated solution.

[0084] (5) After drying the residue, CO2 supercritical extraction was performed to obtain quinoa oil;

[0085] The extraction conditions were: extraction pressure 25 MPa and temperature 40℃.

[0086] (6) Mix the concentrated liquid and quinoa oil at a volume ratio of 4:1, concentrate, and spray dry at 60°C to obtain quinoa powder.

[0087] Example 3

[0088] The composition for weight management consists of the following ingredients by weight: 50 parts of compound protein powder solid beverage, 15 parts of quinoa powder and 8 parts of compound fruit and vegetable powder.

[0089] The compound protein powder solid beverage consists of soy protein isolate, whey protein powder, membrane-isolated casein, whey protein isolate, and pea protein isolate in a weight ratio of 2:3:3:3:1.

[0090] The compound fruit and vegetable powder is a mixture of concentrated mango powder, potato extract, and citrus fiber powder in a weight ratio of 2:1:1.5.

[0091] The method for preparing the quinoa powder is as follows:

[0092] (1) Quinoa was homogenized with water under high pressure to obtain fermented material;

[0093] The amount of water added is 10 times the weight of the quinoa;

[0094] The high-pressure homogenization is as follows: homogenization pressure 90MPa, homogenization temperature 40℃, homogenization once;

[0095] (2) Add compound enzyme to the fermentation material and enzymatically hydrolyze it at 25°C for 4 hours to obtain enzymatic hydrolysate;

[0096] The amount of the compound enzyme added is 0.1% of the weight of the fermentation material;

[0097] The complex enzyme comprises cellulase, bromelain, pectinase, and α-amylase; the weight ratio of cellulase, bromelain, pectinase, and α-amylase is 8:6:1:6.

[0098] (3) Add the enzymatic hydrolysate to an ethanol solution and heat at 60°C for 2 hours to obtain the extract;

[0099] The volume fraction of the ethanol solution is 30%.

[0100] The amount of ethanol solution added is 60% of the weight of the enzymatic hydrolysate.

[0101] (4) Filter the extract to obtain filtrate and residue. Concentrate the filtrate at 60°C to a relative density of 1.23-1.25 to obtain concentrated solution.

[0102] (5) After drying the residue, CO2 supercritical extraction was performed to obtain quinoa oil;

[0103] The extraction conditions were: extraction pressure 10 MPa and temperature 50℃.

[0104] (6) Mix the concentrated liquid and quinoa oil at a volume ratio of 2:1, concentrate, and spray dry at 60°C to obtain quinoa powder.

[0105] Comparative Example 1

[0106] The composition for weight management differs from Example 2 in that the quinoa powder is prepared using a different method.

[0107] Specifically, the preparation method of the quinoa powder is as follows:

[0108] (1) Quinoa was homogenized with water under high pressure to obtain fermented material;

[0109] The amount of water added is 8 times the weight of the quinoa.

[0110] The high-pressure homogenization process is as follows: homogenization pressure 80 MPa, homogenization temperature 45℃, and homogenization twice.

[0111] (2) Phytase was added to the fermentation material and enzymatically hydrolyzed at 32°C for 2.5 h to obtain the hydrolyzed material;

[0112] The amount of phytase added is 0.3% of the weight of the fermentation material;

[0113] (3) Add the enzymatic hydrolysate to an ethanol solution and heat at 65°C for 1.5 h to obtain the extract;

[0114] The volume fraction of the ethanol solution is 50%.

[0115] The amount of ethanol solution added is 40% of the weight of the enzymatic hydrolysate.

[0116] (4) Filter the extract to obtain filtrate and residue. Concentrate the filtrate at 60°C to a relative density of 1.23-1.25 to obtain concentrated solution.

[0117] (5) After drying the residue, CO2 supercritical extraction was performed to obtain quinoa oil;

[0118] The extraction conditions were: extraction pressure 25 MPa and temperature 40℃.

[0119] (6) Mix the concentrated liquid and quinoa oil at a volume ratio of 4:1, concentrate, and spray dry at 60°C to obtain quinoa powder.

[0120] Comparative Example 2

[0121] The composition for weight management differs from Example 2 in that the quinoa powder is prepared using a different method.

[0122] Specifically, the preparation method of the quinoa powder is as follows:

[0123] The method for preparing the quinoa powder is as follows:

[0124] (1) Quinoa was homogenized with water under high pressure to obtain fermented material;

[0125] The amount of water added is 8 times the weight of the quinoa.

[0126] The high-pressure homogenization process is as follows: homogenization pressure 80 MPa, homogenization temperature 45℃, and homogenization twice.

[0127] (2) Add compound enzyme to the fermentation material and enzymatically hydrolyze it at 32℃ for 2.5h to obtain enzymatically hydrolyzed material;

[0128] The amount of the compound enzyme added is 0.3% of the weight of the fermentation material;

[0129] The complex enzyme comprises cellulase, bromelain, pectinase, and α-amylase; the weight ratio of cellulase, bromelain, pectinase, and α-amylase is 1:1:1:1.

[0130] (3) Add the enzymatic hydrolysate to an ethanol solution and heat at 65°C for 1.5 h to obtain the extract;

[0131] The volume fraction of the ethanol solution is 50%.

[0132] The amount of ethanol solution added is 40% of the weight of the enzymatic hydrolysate.

[0133] (4) Filter the extract to obtain filtrate and residue. Concentrate the filtrate at 60°C to a relative density of 1.23-1.25 to obtain concentrated solution.

[0134] (5) After drying the residue, CO2 supercritical extraction was performed to obtain quinoa oil;

[0135] The extraction conditions were: extraction pressure 25 MPa and temperature 40℃.

[0136] (6) Mix the concentrated liquid and quinoa oil at a volume ratio of 4:1, concentrate, and spray dry at 60°C to obtain quinoa powder.

[0137] Comparative Example 3

[0138] The composition for weight management differs from Example 2 in that the quinoa powder is prepared using a different method.

[0139] Specifically, the preparation method of the quinoa powder is as follows:

[0140] The method for preparing the quinoa powder is as follows:

[0141] (1) Quinoa was homogenized with water under high pressure to obtain fermented material;

[0142] The amount of water added is 8 times the weight of the quinoa.

[0143] The high-pressure homogenization process is as follows: homogenization pressure 80 MPa, homogenization temperature 45℃, and homogenization twice.

[0144] (2) Add compound enzyme to the fermentation material and enzymatically hydrolyze it at 32℃ for 2.5h to obtain enzymatically hydrolyzed material;

[0145] The amount of the compound enzyme added is 0.3% of the weight of the fermentation material;

[0146] The complex enzyme comprises cellulase, bromelain, pectinase, and α-amylase; the weight ratio of cellulase, bromelain, pectinase, and α-amylase is 5:4:1:4.

[0147] (3) Add the enzymatic hydrolysate to an ethanol solution and heat at 65°C for 1.5 h to obtain the extract;

[0148] The volume fraction of the ethanol solution is 50%.

[0149] The amount of ethanol solution added is 40% of the weight of the enzymatic hydrolysate.

[0150] (4) Filter the extract to obtain filtrate and residue. Concentrate the filtrate at 60°C to a relative density of 1.23-1.25 to obtain concentrated solution.

[0151] (5) The concentrate is concentrated and spray-dried at 60°C to obtain quinoa powder.

[0152] Evaluation of the efficacy of weight control

[0153] Nicotinamide adenine dinucleotide (NAD) is an essential metabolite involved in energy metabolism. NAD plays a crucial role in cellular and mitochondrial metabolism. Studies have shown that approximately 70% of NAD(H) is found in mitochondria, acting as an electron carrier that links the tricarboxylic acid cycle (TCA) and the electron transport chain (ETC). + The reduced form of NADH is the main high-energy electron carrier for ATP production. Dehydrogenases or oxidoreductases catalyze the production of NAD+. + It is reduced to NADH, which is then used by the electron transport chain in the mitochondria to participate in the synthesis and breakdown of ATP. The synthesis and breakdown of ATP are key steps in the body's energy conversion and utilization.

[0154] NAD + The NAD / NADH ratio is a key indicator for assessing the intensity of glycolysis and the TCA cycle. Glycolysis is one of the main pathways for the body to obtain energy, while the TCA cycle is the most efficient way for the body to obtain energy through the oxidation of sugars or other substances. Samples were given to normal zebrafish, and NAD / NADH levels were measured. + The NAD / NADH ratio was used to evaluate the weight loss efficacy of the sample. + The higher the NADH ratio, the stronger the glycolysis and TCA cycle, the more vigorous the energy metabolism, and the better the weight loss effect.

[0155] The principle of positive drug application: NMN is NAD. + NMN is a direct precursor to nicotinamide adenine dinucleotide (NMN), and supplementation with NMN can effectively increase intracellular NAD. + This increases the levels of NMN, thereby activating various enzymes and signaling pathways related to energy metabolism. Studies have shown that dietary NMN intake or intraperitoneal administration can alleviate body fat and high triglycerides by increasing energy expenditure, promoting fat oxidation, and enhancing fat breakdown.

[0156] 1. Testing materials

[0157] 1.1 Sample Preparation

[0158] The compositions for weight management prepared in Examples 1-3 and Comparative Examples 1-3 were prepared using standard dilution water as the solvent.

[0159] Positive control: NMN (nicotinamide mononucleotide) (purity 99.9%), white-yellow crystalline powder, MITOQLIMITED-Maituco Nutrition (Shanghai) Co., Ltd., solvent is standard dilution water.

[0160] 1.2 Laboratory Animals

[0161] Zebrafish were raised in aquarium water at 28℃ (water quality: 200mg of instant sea salt added per 1L of reverse osmosis water, conductivity 450-550μS / cm; pH 6.5-8.5; hardness 50-100mg / L CaCO3), bred and provided by our company's aquarium. The laboratory animal use license number is: SYXK (Zhejiang) 2022-0004. The husbandry and management met the requirements of international AAALAC certification (certification number: 001458), and the IACUC ethics review number is: IACUC-2025-202507170031-01.

[0162] 1.3 Major Instruments, Consumables and Reagents

[0163] Dissecting microscope (SZX7, QLYMPUS, Japan); CCD camera (VertA1, Shanghai Tusen Vision Technology Co., Ltd., China); Multifunctional microplate reader (SPARK, TECAN, Austria).

[0164] NAD+ / NADH Assay Kit (WST-8 Method) (Catalog No. S0175, Shanghai Beyotime Biotechnology Co., Ltd., China); BCA Protein Concentration Assay Kit (Batch No. 17F23C89, Wuhan Boster Biological Engineering Co., Ltd., China).

[0165] 2. Detection Method

[0166] 2.1 Determination of Maximum Detectable Concentration (MTC)

[0167] Wild-type AB strain zebrafish, 3 days post-fertilization (3 dpf), were randomly selected and encapsulated in 6-well plates, with 30 zebrafish treated in each well (sample group). The samples were administered in water (concentrations shown in Table 2), and a normal control group was also included. Each well contained 3 mL of the sample solution. After treatment at 28°C for 1 day, the mean chromosomal conversion ratio (MTC) of the samples relative to normal zebrafish was determined.

[0168] 2.2 Evaluation of weight loss efficacy

[0169] Wild-type AB strain zebrafish, 3 days post-fertilization (3 dpf), were randomly selected and placed in 6-well plates, with 30 zebrafish treated in each well (sample group). Water-soluble samples (concentrations shown in Table 3) were administered, along with a positive control of 1000 μg / mL NMN. A normal control group was also included, with a volume of 3 mL per well. The experiment was performed in triplicate. After treatment at 28℃ for 1 day, zebrafish samples were collected according to the NAD+ / NADH assay kit instructions. Data were acquired using a multi-mode microplate reader to analyze NAD+ levels in the zebrafish. + The NADH / S ratio was used to evaluate the weight loss efficacy of the samples based on statistical analysis of this index. The formula for calculating weight loss efficacy is as follows:

[0170]

[0171] Statistical results are expressed as mean ± SD. Statistical analysis was performed using SPSS software. p < 0.05 indicated a statistically significant difference; p < 0.01 indicated a statistically significant difference; and p < 0.001 indicated a highly statistically significant difference.

[0172] 3. Test Results

[0173] 3.1, MTC

[0174] See Table 2 for details.

[0175] Table 2

[0176]

[0177] The results showed that, under the experimental conditions, the weight management efficacy MTC of the composition of the present invention was 500 μg / mL.

[0178] 3.2 Evaluation of weight loss efficacy

[0179] See Table 3 for details.

[0180] Table 3

[0181]

[0182] Note: Compared with the normal control group, *p<0.05, **p<0.01, ***p<0.001;

[0183] Compared with Comparative Example 1, $p < 0.05, $$p < 0.01, $$$p < 0.001;

[0184] Compared with comparative example group 2, &p < 0.05;

[0185] Compared with the control group 3, %%p < 0.01, %%%p < 0.001.

[0186] The results showed that the NAD+ / NADH ratios of the Example 1-Example 3 groups and the Comparative Example 1-Comparative Example 3 groups were statistically different from those of the normal control group, indicating that the compositions for weight management prepared in Example 1-Example 3 and the Comparative Example 1-Comparative Example 3 all have weight loss effects, specifically by improving energy metabolism and increasing the NAD+ / NADH ratio.

[0187] There was no statistically significant difference in the NAD+ / NADH ratio between the Example 1-Example 3 groups and the NMN group, indicating that the weight loss efficacy of Example 1, Example 2 and Example 3 was comparable to that of NMN; however, compared with NMN, the concentration of samples given in Example 1-Example 3 was lower, thus exhibiting a better effect in improving energy metabolism.

[0188] The NAD+ / NADH ratios of Example 1-Example 3 groups were statistically different from those of Comparative Example 1-Comparative Example 3 groups, indicating that the weight loss efficacy of Example 1-Example 3 was superior to that of Comparative Example 1-Comparative Example 3.

[0189] Comparing Example 2 with Comparative Examples 1-3, it is evident that this invention optimizes the process for quinoa powder. High-pressure homogenization disrupts cell structure, and compound enzymatic hydrolysis releases more functional components (such as resistant starch and dietary fiber). Ethanol extraction and supercritical extraction retain active substances (such as polyphenols and unsaturated fatty acids), making its blood sugar-regulating and fat-reducing components more readily available. Compared to existing technologies, the quinoa powder prepared by this invention has significant advantages in weight management.

[0190] The above description, in conjunction with specific embodiments, further illustrates the present invention. However, these embodiments are merely exemplary and do not constitute any limitation on the scope of the present invention. Those skilled in the art should understand that modifications or substitutions to the details and form of the technical solutions of the present invention can be made without departing from the spirit and scope of the invention, and all such modifications and substitutions fall within the protection scope of the present invention.

Claims

1. A composition, characterized in that, It is composed of the following ingredients by weight: 15-50 parts of compound protein powder solid beverage, 2-15 parts of quinoa powder and 1-8 parts of compound fruit and vegetable powder; The compound protein powder solid beverage comprises soy protein isolate, whey protein concentrate, membrane-isolated casein, whey protein isolate, and pea protein isolate. The compound fruit and vegetable powder consists of concentrated mango powder, potato extract, and citrus fiber powder. The method for preparing the quinoa powder includes the following steps: (1) Quinoa was homogenized with water under high pressure to obtain fermented material; (2) Add compound enzyme to the fermentation material for enzymatic hydrolysis to obtain enzymatic hydrolysate; (3) Add the enzymatic hydrolysate to an ethanol solution and heat at 60-70℃ for 1-2 hours to obtain the extract; (4) The solid-liquid mixture of the extract is separated to obtain filtrate and residue. The filtrate is then concentrated to obtain concentrated liquid. (5) After drying the residue, CO2 supercritical extraction was performed to obtain quinoa oil; (6) Mix the concentrated liquid and quinoa oil at a volume ratio of 2-6:1, concentrate and dry to obtain quinoa powder; The complex enzyme mentioned in step (2) is cellulase, bromelain, pectinase and α-amylase, and the weight ratio of cellulase, bromelain, pectinase and α-amylase is 3-8:2-6:1:2-6; The volume percentage of the ethanol solution in step (3) is 30%-70%.

2. The composition according to claim 1, characterized in that, The weight ratio of soy protein isolate, whey protein concentrate, membrane-isolated casein, whey protein isolate, and pea protein isolate is 0.5-2:1-3:0.5-3:1-3:1; the weight ratio of concentrated mango powder, potato extract, and citrus fiber powder in the compound fruit and vegetable powder is 0.5-2:1:0.8-1.

5.

3. The composition according to claim 1, characterized in that, The high-pressure homogenization in step (1) is as follows: homogenization pressure 60-100MPa, homogenization temperature 30-60℃, and homogenization at least once.

4. The composition according to claim 1, characterized in that, The amount of the compound enzyme added in step (2) is 0.1%-0.5% of the weight of the fermentation material; The enzymatic hydrolysis described in step (2) is: enzymatic hydrolysis at 25-40℃ for 1-4 hours.

5. The composition according to claim 1, characterized in that, The volume percentage of the ethanol solution in step (3) is 40%-60%; The amount of ethanol solution added in step (3) is 20%-60% of the weight of the enzyme hydrolysate.

6. The composition according to claim 1, characterized in that, The concentration mentioned in step (4) is to concentrate at 40-60℃ to a relative density of 1.23-1.25; The extraction conditions described in step (5) are: extraction pressure 10-40 MPa, temperature 30-50℃; The volume ratio of the concentrate and quinoa oil in step (6) is 3-5:

1.

7. The composition according to claim 1, characterized in that, It consists of the following ingredients by weight: 20-40 parts of compound protein powder solid beverage, 8-12 parts of quinoa powder and 2-6 parts of compound fruit and vegetable powder.

8. A method for preparing the composition according to any one of claims 1-7, characterized in that, The process includes the following steps: mix the compound protein powder solid beverage, quinoa powder, and compound fruit and vegetable powder.

9. A food composition, characterized in that, Made from the composition according to any one of claims 1-7 and food additives.

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