Composite solid beverage for weight management and preparation method thereof

Abstract

The invention relates to the technical field of functional food, and discloses a composite solid beverage for weight management and a preparation method thereof.The core functional component of the composite solid beverage is chia seeds which are used for providing soluble dietary fibers and fatty acid alpha-linolenic acid essential to the human body and swell when encountering water to enhance satiety; the yeast protein is high-bioavailability protein, maintains muscle mass and improves food heat effect; the diglyceride powder is used for replacing common grease and promoting fat oxidative metabolism; the psyllium seed husk powder is high-water-binding-capacity fiber and is used for regulating intestinal tract movement and glycolipid absorption; the synergistic auxiliary material is a prebiotic combination of fructo-oligosaccharide and inulin, bifidobacterium is proliferated in a targeted manner, and intestinal microecology and energy metabolism are improved; the natural fruit powder is used for providing flavor and plant nutrients; the food can be used for preparing non-drug weight management food, and is especially suitable for obese people and metabolic syndrome people who need to control calorie intake for a long time.

Description

Technical Field

[0001] This invention relates to the field of functional food technology, and more specifically, to a compound solid beverage for weight management and its preparation method. Background Technology

[0002] Obesity and metabolic syndrome are chronic metabolic diseases caused by long-term energy intake exceeding expenditure, and have become a global public health problem.

[0003] Existing weight management products have the following main technical limitations: First, the satiety duration of single dietary fiber products is usually no more than 3-4 hours, which is difficult to cover the interval between meals, causing users to experience strong hunger in the middle and reducing long-term adherence; Second, traditional weight loss methods focus on calorie restriction and ignore the problem of muscle loss caused by insufficient protein intake. The decrease in muscle mass will further reduce the basal metabolic rate, forming a vicious cycle; Third, ordinary fats are preferentially converted into stored fat rather than oxidized for energy in the body, increasing the risk of visceral fat accumulation; Fourth, obese people often have gut microbiota dysbiosis, which affects lipid metabolism and energy homeostasis, while existing products lack targeted gut microbiota regulation functions. Summary of the Invention

[0004] To address the aforementioned technical problems, this invention provides a compound solid beverage for weight management and its preparation method.

[0005] A compound solid beverage for weight management, comprising chia seeds, psyllium husk powder, yeast protein powder, diglyceride powder, fructooligosaccharides, inulin, and natural fruit powder.

[0006] Preferably, the mass ratio of chia seeds to psyllium husk powder is 1:2.

[0007] Preferably, the amount of yeast protein powder used accounts for 30% of the total weight.

[0008] Preferably, the yeast protein has a leucine content of 8-10% and a digestibility rate of 85-90%.

[0009] Preferably, the diglyceride powder accounts for 5% of the total weight and is added in microencapsulated form.

[0010] Preferably, the total amount of fructooligosaccharides and inulin added accounts for 12% of the total weight.

[0011] Preferably, the particle size of the chia seeds, psyllium husk powder, and yeast protein powder is 80-120 mesh.

[0012] Preferably, the compound solid beverage is in granular form with a particle size of 20-40 mesh and a moisture content of less than 5%.

[0013] Preferably, the natural fruit powder is strawberry powder or blueberry powder.

[0014] A method for preparing a compound solid beverage for weight management includes the following steps: Chia seeds, psyllium husk powder, yeast protein powder, diglyceride powder, fructooligosaccharides, inulin, and natural fruit powder are pretreated to achieve a particle size of 80-120 mesh. The formula is prepared according to the following proportions: chia seed to psyllium husk powder in a mass ratio of 1:1.5 to 1:2.5; yeast protein powder in 25-35% of the total formula; diglyceride powder in 3-8% of the total formula; fructooligosaccharide to inulin in a mass ratio of 1:1 to 1:1.5 with a total addition amount of 8-15% of the formula; and natural fruit powder in 5-10% of the formula. Add each component to the mixer and mix for 15-25 minutes, with the speed controlled at 300-500 rpm; Granular or powdered products are produced using wet granulation or spray drying technology, with particle size controlled at 20-40 mesh, drying temperature controlled at 60-80℃, and moisture content reduced to below 5%. Sterilize and package, each portion is individually packaged as 30-40 grams.

[0015] The beneficial effects of this invention are as follows: Long-lasting satiety effect: The synergistic dual-fiber system of chia seeds and psyllium husk powder creates a time-gradient satiety effect, extending the duration of satiety from 3-4 hours in traditional products to 6-8 hours. This effectively covers the intervals between meals, reduces the frequency of extra eating, and improves long-term adherence. The stable gel structure formed by the dual fibers in the gastrointestinal tract simultaneously slows down the digestion and absorption rate of carbohydrates and fats, reduces postprandial blood glucose and blood lipid peaks, and improves metabolic indicators.

[0016] Muscle mass maintenance: The complete amino acid profile and high bioavailability provided by yeast protein maintain the rate of muscle protein synthesis during weight loss, preventing a decrease in basal metabolic rate caused by muscle loss. The thermic effect of high-protein formulas is significantly higher than that of carbohydrates and fats, increasing resting metabolic rate, increasing total daily energy expenditure, and creating a metabolic environment conducive to weight loss.

[0017] Fat metabolism enhancement: The unique metabolic pathway of diglyceride powder causes ingested fats to preferentially enter the β-oxidation energy supply pathway rather than being re-esterified for storage, reducing the accumulation of adipose tissue at its source. The diglyceride formula, while ensuring the supply of essential fatty acids, achieves targeted regulation of lipid metabolism, which is particularly beneficial for reducing visceral fat.

[0018] Effects on gut function improvement: The compound prebiotic system of fructooligosaccharides and inulin targets the proliferation of Bifidobacteria and Lactobacillus, improving the gut microbiota structure; the production of short-chain fatty acids enhances the intestinal barrier function and reduces the entry of inflammatory factors into the blood; the secretion of intestinal hormones such as GLP-1 and PYY enhances satiety and improves insulin sensitivity; the enrichment of specific beneficial bacteria is positively correlated with lipid metabolism improvement and weight control, providing gut microbiota support for long-term weight management.

[0019] Nutritional balance and safety: This implementation method uses all natural food ingredients, with no drug components. Through physical processing and optimized formulation, its functionality is enhanced, ensuring high safety. Multiple components work synergistically to provide balanced nutrition from carbohydrates, proteins, fats, dietary fiber, vitamins, and minerals, avoiding nutritional deficiencies caused by traditional weight loss methods. Natural fruit powder improves palatability, increasing consumer acceptance and long-term adherence.

[0020] Multidimensional synergistic effect: The time synergy of dual fibers, the enhancement of protein metabolism, the targeted oxidation of diglycerides, and the regulation of prebiotic flora support and enhance each other, forming a multidimensional weight management system of "satiety control + muscle protection + fat metabolism + gut health". This produces a synergistic effect that is greater than the sum of its parts, which is significantly better than traditional single-function products. Attached Figure Description

[0021] Figure 1 This is a comparison curve of the time-series synergistic expansion performance of the dual-fiber structure of the present invention; Figure 2 This is a bar chart comparing the final expansion effect of the present invention over 8 hours; Figure 3 This is the serum GABA concentration change curve of the present invention; Figure 4 This is a bar chart comparing the levels of satiety-regulating hormones according to the present invention. Detailed Implementation

[0022] The subject matter described herein will now be discussed with reference to exemplary embodiments. It should be understood that these embodiments are discussed only to enable those skilled in the art to better understand and implement the subject matter described herein, and changes may be made to the function and arrangement of the elements discussed without departing from the scope of this specification. Various processes or components may be omitted, substituted, or added as needed in the examples. Furthermore, some features described in the examples may be combined in other examples.

[0023] Example 1: In this example, a compound solid beverage for weight management is proposed, comprising chia seeds, psyllium husk powder, yeast protein powder, diglyceride powder, fructooligosaccharides, inulin, and natural fruit powder.

[0024] in: The mass ratio of chia seeds to psyllium husk powder is 1:2.

[0025] Yeast protein powder accounts for 30% of the total weight.

[0026] Yeast protein contains 9% leucine and has a digestibility rate of 88%.

[0027] Diglyceride powder accounts for 5% of the total weight and is added in microencapsulated form.

[0028] The total amount of fructooligosaccharides and inulin added accounts for 12% of the total weight.

[0029] The particle size of chia seeds, psyllium husk powder, and yeast protein powder is 100 mesh.

[0030] The compound solid beverage is in granular form with a particle size of 30 mesh and a moisture content of less than 5%.

[0031] The natural fruit powder is strawberry powder or blueberry powder.

[0032] Example 2 differs from Example 1 in that: Yeast protein contains 8% leucine and has a digestibility rate of 85%.

[0033] The particle size of chia seeds, psyllium husk powder, and yeast protein powder is 80 mesh.

[0034] The compound solid beverage is in granular form with a particle size of 20 mesh.

[0035] Example 3 differs from Example 1 in that: Yeast protein contains 10% leucine and has a digestibility rate of 90%.

[0036] The particle size of chia seeds, psyllium husk powder, and yeast protein powder is 120 mesh.

[0037] The compound solid beverage is in granular form with a particle size of 40 mesh.

[0038] Example 4: This example presents a method for preparing a compound solid beverage for weight management, comprising the following steps: Chia seeds, psyllium husk powder, yeast protein powder, diglyceride powder, fructooligosaccharides, inulin, and natural fruit powder are pretreated to achieve a particle size of 80-120 mesh. The formula is prepared according to the following proportions: chia seed to psyllium husk powder in a mass ratio of 1:1.5 to 1:2.5; yeast protein powder in 25-35% of the total formula; diglyceride powder in 3-8% of the total formula; fructooligosaccharide to inulin in a mass ratio of 1:1 to 1:1.5 with a total addition amount of 8-15% of the formula; and natural fruit powder in 5-10% of the formula. Add each component to the mixer and mix for 15-25 minutes, with the speed controlled at 300-500 rpm; Granular or powdered products are produced using wet granulation or spray drying technology, with particle size controlled at 20-40 mesh, drying temperature controlled at 60-80℃, and moisture content reduced to below 5%. Sterilize and package, each portion is individually packaged as 30-40 grams.

[0039] Example 5: This example presents a method for preparing a compound solid beverage for weight management, comprising the following steps: Germinated brown rice flour is prepared by germinating brown rice at 28-30℃ and 85-90% relative humidity for 48 hours, so that the GABA content reaches 15-25mg / 100g. Lactic acid bacteria fermented soybean flour was prepared by synergistic fermentation of soybeans with two strains of Lactobacillus plantarum and Bifidobacterium breve at 37℃ for 48 hours, with a protein hydrolysis degree of 15-20%. A hot water extraction-alcohol precipitation-membrane separation process was used to extract tremella polysaccharide powder with a molecular weight of 10-100 kDa from tremella. A dual-fiber matrix was prepared by compounding chia seed powder, psyllium husk powder, and tremella polysaccharide powder in a mass ratio of 3:4:0.5. The bioactive component was prepared by combining germinated brown rice flour and lactic acid bacteria fermented soybean flour at a mass ratio of 2:3. A layered mixing process is used to mix the dual-fiber base material and bioactive components at a mass ratio of 7:3, and then yeast protein powder, diglyceride powder, prebiotic combination and natural fruit powder are added in sequence. A compound solid beverage was obtained by fluidized bed granulation and drying.

[0040] in: In the preparation of the germinated brown rice flour, the brown rice is soaked for 12-16 hours until the water absorption rate reaches 30-35%. The germination light intensity is controlled below 10 lux. Germination is terminated when the sprout length reaches 2-3 mm. After germination, the rice is dried at 60-70℃ until the moisture content is below 8%.

[0041] In the preparation of the lactic acid bacteria fermented soybean flour, soybeans are steamed at 121℃ for 15 minutes under high pressure and then cooled to 35-40℃. They are then inoculated with *Lactobacillus plantarum* CGMCC1.2437 and *Bifidobacterium breve* CGMCC1.5218, with a bacterial activity ≥1×10⁻⁶. 8 CFU / ml, inoculation volume 5×10 6 CFU / g, with a bioactive peptide content ≥8% after fermentation.

[0042] In the extraction of tremella polysaccharides, tremella powder and deionized water were refluxed at 85-90℃ for 2-3 hours at a material-to-liquid ratio of 1:15. Then, 3 times the volume of 95% ethanol was added for alcohol precipitation for 12 hours. The polyethersulfone ultrafiltration membrane with molecular weight cutoff of 10kDa and 100kDa was used for separation and purification, and the final polysaccharide purity was ≥85%.

[0043] The layered mixing process includes: in the first layer, the dual-fiber base material and bioactive components are mixed in a V-type mixer at 50-60 rpm for 3 minutes; in the second layer, yeast protein powder and diglyceride powder are added and mixed at 60-70 rpm for 4 minutes; in the third layer, a prebiotic combination and natural fruit powder are added and mixed at 70-80 rpm for 5 minutes.

[0044] The chia seed powder is pulverized to 80-120 mesh, the psyllium husk powder is pulverized to 100-200 mesh, and the sprouted brown rice powder is pulverized to 60-80 mesh.

[0045] The yeast protein powder is added at 12-15% of the total formula, with a protein content ≥60%; the diglyceride powder is added at 2-3% of the total formula, with a diglyceride content ≥80%; the prebiotic combination is a mixture of fructooligosaccharides and inulin in a 1:1 mass ratio, and is added at 8-10% of the total formula.

[0046] In the fluidized bed granulation process, the inlet air temperature is 40-50℃, the fluidizing air velocity is 1.2-1.8m / s, the granulation time is 20-30 minutes, the final particle size is 0.5-2.0mm, and the moisture content after drying is ≤5%.

[0047] The composite solid beverage prepared by the above preparation method in this embodiment includes a dual-fiber base and bioactive components. The dual-fiber base has a swelling ratio of 10-12 times for chia seed powder, a water holding capacity of ≥40 times for psyllium husk powder, and a water holding capacity of 18-22 times for tremella polysaccharide. The bioactive components include germinated brown rice flour with GABA content ≥15mg / 100g and lactic acid bacteria fermented soybean flour with bioactive peptide content ≥8%.

[0048] Example 6, based on Example 5, proposes a method for preparing a compound solid beverage for weight management, including the following specific implementation steps: Step 1: Raw material pretreatment Chia seed pretreatment: Select black or white chia seeds, ensuring they are plump, free of mold, have an impurity content of ≤2%, a protein content of 15-20%, a fat content of 25-35%, and a dietary fiber content of 25-35%. Use airflow sieving to remove impurities, achieving a sieving accuracy of over 98%, passing through a 1.5mm sieve.

[0049] Chia seeds are dried in a constant temperature oven at 25-30℃ until the moisture content is below 5% (using the moisture determination method in GB 5009.3-2016). Then, they are pulverized to 80-120 mesh (average particle size 125-180μm) using a low temperature pulverizer (temperature control ≤40℃) to obtain chia seed powder. The powder should be light gray and odorless.

[0050] Pretreatment of psyllium husks: Select psyllium husks as raw material, with a maturity of ≥95% and a seed moisture content of ≤12%. Obtain psyllium husks through physical dehulling, remove the kernel, and ensure the purity of the psyllium husks is ≥95% and the impurity content is ≤2%.

[0051] The psyllium husks were dried at a low temperature in an oven below 40℃, and the moisture content was controlled to be within 6% (determined according to GB 5009.3-2016). The psyllium husk powder of 100-200 mesh (average particle size 75-150μm) was prepared by an ultrafine pulverizer. The powder should be light yellow, with a dietary fiber content of ≥80% and a water holding capacity of ≥40 times.

[0052] Step 2: Preparation of bioactive ingredients Preparation of germinated brown rice flour: Select japonica brown rice as raw material, requiring a protein content of 7-9%, an amylose content of 15-20%, a moisture content of ≤14.5%, an impurity content of ≤1%, and freedom from insect infestation and mold. After washing, soak in a constant temperature water bath at 25-28℃ for 12-16 hours to achieve a water absorption rate of 30-35% (determined by gravimetric method).

[0053] The germination environment should be controlled at a temperature of 28-30℃ (±1℃) and a relative humidity of 85-90%. Germination should be carried out for 48 hours under dark conditions (light intensity ≤10 lux), and the germination process should be terminated when the sprout length reaches 2-3 mm. After 48 hours of germination, the GABA content reaches 15-25 mg / 100g, which is 8-10 times that of ungerminated brown rice (measured using an amino acid analyzer). If the germination time is too short, GABA accumulation will be insufficient; if the time is too long, the GABA content will decrease due to respiration.

[0054] Immediately after germination, the rice is dried in a hot air oven at 60-70℃ until the moisture content is below 8%. Then, it is pulverized using a universal grinder to 60-80 mesh (average particle size 180-250μm) to obtain germinated brown rice flour. The powder should be pale yellow, with a GABA content ≥15mg / 100g and a protein content ≥8%. This germination process precisely controls the germination time to 48 hours, activating glutamate decarboxylase (GAD) activity under optimal environmental conditions to maximize GABA production.

[0055] Preparation of fermented soybean flour using lactic acid bacteria: High-quality soybeans are selected, requiring a protein content ≥40%, fat content 18-22%, moisture content ≤13.5%, and no GMOs. After dehulling, the soybeans are steamed in an autoclave (121℃, 15 minutes, pressure 0.1-0.15MPa). During operation, ensure the safety valve is functioning properly, and operators wear protective equipment. After steaming, slowly reduce the pressure to atmospheric pressure and cool to 35-40℃. Inoculate with a mixed bacterial culture of *Lactobacillus plantarum* CGMCC1.2437 and *Bifidobacterium breve* CGMCC1.5218, with a bacterial activity ≥1×10⁻⁶. 8 CFU / ml, inoculation volume 5×10 6 CFU / g.

[0056] The fermentation process employs a staged temperature control in a constant-temperature incubator: maintaining 37℃ (±1℃) for the first 24 hours promotes lactobacillus proliferation and protein hydrolysis; then maintaining 37℃ (±1℃) for the next 24-48 hours to continue fermentation, allowing the two strains to synergistically produce bioactive peptides and post-biotic metabolites. The fermentation endpoint is defined as a protein hydrolysis degree of 15-20% (determined using the OPA method), at which point macromolecular proteins are degraded into bioactive peptides with a molecular weight of 2000-5000 Da (determined using high-performance liquid chromatography). After fermentation, the product is spray-dried and sterilized at 70℃ to obtain lactic acid bacteria fermented soybean flour. The powder should be light brown, with a protein content ≥35%, a bioactive peptide content ≥8%, and a lactic acid content of 1-3%. This process utilizes a dual-strain synergistic fermentation technology, producing abundant bioactive peptides while retaining fermentation metabolites (post-biotics), thus achieving protein functionalization.

[0057] Step 3: Extraction of Tremella polysaccharides Preparation of Tremella polysaccharides: Select dried Tremella fruiting bodies as raw materials, requiring complete fruiting body shape, light yellow color, moisture content ≤12%, no mold or impurities, and polysaccharide content ≥60%. After removing impurities, use a universal pulverizer to pulverize to 20-40 mesh (average particle size 380-830μm).

[0058] Hot water extraction process: Add the tremella powder to deionized water (conductivity ≤10μS / cm) at a material-to-liquid ratio of 1:15, and reflux in a water bath at 85-90℃ for 2-3 hours. Filter the extract through a 200-mesh stainless steel sieve, and the filter residue can be recycled for a second extraction.

[0059] Alcohol precipitation process: The filtrate is concentrated to 1 / 3 of its original volume using a rotary evaporator. Then, 3 times the volume of 95% food-grade ethanol is slowly added (ethanol must be used in a fume hood, away from fire sources, and operators must wear anti-static clothing and be equipped with explosion-proof facilities). The ethanol is added while stirring to prevent local concentrations from becoming too high. The crude polysaccharide is precipitated by alcohol precipitation for 12 hours under refrigeration at 4°C.

[0060] Ethanol recovery process: The supernatant after alcohol precipitation contains 85-90% ethanol. Ethanol is recovered by vacuum distillation. The distillation temperature is controlled at 70-78℃ and the vacuum degree is 0.07-0.09MPa. The purity of the recovered ethanol can reach 92-95%, and the recovery rate is ≥85%. The recovered ethanol can be recycled.

[0061] Membrane separation purification process: The crude polysaccharide is redissolved in deionized water and sequentially passed through polyethersulfone ultrafiltration membranes with molecular weight cutoffs of 10 kDa and 100 kDa (membrane material is stable at pH 2-12 and temperature ≤60℃). The operating pressure is 0.1-0.3 MPa, the transmembrane pressure difference is controlled to ≤0.05 MPa, and the membrane flux is ≥20 L / m²·h. The ultrafiltration membrane is periodically washed alternately with 0.1 mol / L NaOH solution and 0.1 mol / L HCl solution to maintain membrane performance stability. The resulting Tremella fuciformis polysaccharide fraction with a molecular weight range of 10-100 kDa is obtained (molecular weight is determined by gel permeation chromatography).

[0062] The polysaccharides in this molecular weight range exhibit optimal water retention (18-22 times water holding capacity, determined by centrifugation) and gel stability (gel strength ≥150g, determined by a texture analyzer). The final product is freeze-dried (-50℃, vacuum ≤10Pa) for 24 hours to obtain polysaccharide powder. The powder should be white or slightly yellow, with a polysaccharide purity ≥85% (determined by the phenol-sulfuric acid method), moisture ≤8%, and ash ≤5%. This extraction process, through precise molecular weight control, yields polysaccharide components with optimal functional properties.

[0063] Step 4: Preparation of the compound formula Component compatibility verification: All components are chemically stable within the pH range of 3.0-9.0, with no harmful substances generated. Chia seed gum (pH 6.5-7.0) exhibits good compatibility with psyllium husk powder (pH 5.5-6.5) and tremella polysaccharide (pH 6.0-7.0), without flocculation or precipitation reactions. All components are food-grade raw materials, complying with GB 2760 Hygienic Standard for the Use of Food Additives.

[0064] Dual-fiber matrix preparation: Chia seed powder: psyllium husk powder: tremella polysaccharide powder = 3:4:0.5 by mass. Operating environment requirements: Temperature 20-25℃, relative humidity 50-60%, avoiding high humidity to prevent powder clumping. Layered premixing process: First, thoroughly mix tremella polysaccharide powder and chia seed powder in a stainless steel mixing tank for 5 minutes to form a fast-expanding component; then, layer this mixture with psyllium husk powder and gently stir (speed ≤30 rpm) for 3 minutes to avoid over-mixing and damage to the fiber structure. This layered preparation process ensures that the two fibers expand differentially according to a predetermined sequence upon contact with water, and the tremella polysaccharide is evenly distributed in the fiber matrix, playing a gel stabilizing role. The resulting dual-fiber composite matrix exhibits layered water absorption and expansion characteristics, uniform particle distribution, and no stratification.

[0065] Bioactive component blending: Germinated brown rice flour and lactic acid bacteria fermented soybean flour are mixed at a mass ratio of 2:3. This ratio achieves the optimal synergistic effect of GABA's neuroregulatory function and the metabolic improvement effect of bioactive peptides. The mixing process employs dry granulation technology. By controlling the granulation pressure and sieving particle size, the blended bioactive components are made into uniformly sized particles, with a particle size controlled within the range of 200-400 μm, ensuring uniform dispersion in the final product.

[0066] Step 5: Adding synergistic excipients Protein addition: Add yeast protein powder at a rate of 12-15% of the total formula. The protein content should be ≥60%, the amino acid score should be ≥100 (using the FAO / WHO 1985 scoring model), the moisture content should be ≤8%, the ash content should be ≤8%, the fat content should be ≤3%, the particle size should be 80-120 mesh, the color should be a light yellow powder, and there should be no off-odor.

[0067] Functional lipid addition: Add diglyceride powder at a ratio of 2-3% of the total formula. The powder is prepared using microencapsulation technology and requires a diglyceride content of ≥80%, a 1,3-diacylglycerol content of ≥70%, a moisture content of ≤5%, a peroxide value of ≤10 meq / kg, an acid value of ≤3 mg KOH / g, a particle size of 100-200 mesh, and maltodextrin as the carrier (DE value 10-15).

[0068] Prebiotic combination addition: Add the prebiotic combination according to the mass ratio of fructooligosaccharide (degree of polymerization 2-10): inulin (degree of polymerization 10-60) = 1:1. The total addition amount is 8-10% of the formula. The requirements are: fructooligosaccharide purity ≥95%, inulin purity ≥90%, moisture ≤5%, ash content ≤0.5%, pH value 4.0-7.0, and particle size 60-100 mesh.

[0069] Natural fruit powder added: Add freeze-dried natural fruit powder (preferably a blend of strawberry, blueberry, and lemon) at a rate of 3-5% of the total formula. The moisture content should be ≤5%, vitamin C content ≥50mg / 100g, total phenol content ≥200mg / 100g, bright color, natural fruit aroma, particle size 80-120 mesh, and no added pigments or artificial flavors.

[0070] Step Six: Mix and Homogenize Layered mixing process: This process avoids component separation and functional loss that may occur with traditional one-time full mixing. The process steps are as follows: First layer mixing involves mixing the dual-fiber composite matrix and the bioactive component blend at a 7:3 mass ratio in a V-type mixer, with the speed controlled at 50-60 rpm for 3 minutes. Second layer mixing involves adding yeast protein powder and diglyceride powder, increasing the speed to 60-70 rpm for 4 minutes. Third layer mixing involves adding a prebiotic combination (fructooligosaccharides and inulin) and natural fruit powder, with the speed controlled at 70-80 rpm for 5 minutes. Throughout the mixing process, the material temperature is controlled to not exceed 25℃, and the mixer is kept in a dry environment with relative humidity controlled below 45%. This layered mixing process ensures uniform dispersion of each functional component while maintaining the integrity of the functional properties of different components.

[0071] Homogenization: Final homogenization is performed using airflow mixing technology. Compressed air is introduced into a fluidized bed mixer at a velocity controlled at 2.5-3.5 m / s for 10-15 minutes to ensure uniform dispersion of the components at the microscopic level. The fluidization state of the powder is monitored during mixing to ensure thorough tumbling and mixing of all components. The resulting homogenized mixture is then analyzed using a particle size analyzer to determine particle size distribution uniformity. The coefficient of variation is controlled within 5%, and no obvious stratification is observed visually.

[0072] Step 7: Final Product Preparation Drying and granulation: The homogenized mixture is granulated using a fluidized bed granulation process. The inlet air temperature is controlled at 40-50℃, the exhaust air temperature at 35-40℃, and the fluidizing velocity at 1.2-1.8 m / s. Purified water is added as a binder during granulation. The spray rate is controlled at 50-100 ml / min, and the atomization pressure is 0.1-0.2 MPa. The granulation time is 20-30 minutes, until the particle size reaches 0.5-2.0 mm. The granulated product has a loose, porous structure, with a bulk density controlled within the range of 0.3-0.5 g / cm³, a particle strength ≥5 N, and an angle of repose ≤35°.

[0073] Final drying and packaging: The granulated product is dried in a fluidized bed dryer at a low temperature of 60-70℃ for 15-25 minutes, with the final product moisture content controlled below 5%. After cooling to room temperature, the product is packaged using nitrogen-filled or vacuum packaging. The packaging material is an aluminum-plastic composite film with an oxygen barrier of ≥0.01cm³ / m²·24h·atm and a moisture barrier of ≥0.1g / m²·24h.

[0074] The final product is a compound solid beverage powder with good flowability (flowability index ≥ 65), solubility (dissolution time ≤ 3 minutes) and functional stability (effective ingredient retention rate ≥ 95%).

[0075] Compared with traditional weight management products, the compound solid beverage prepared in this embodiment achieves the following outstanding effects: Significantly enhanced long-lasting satiety function: Through the synergistic expansion effect of dual fiber fast-acting and slow-release, the duration of satiety is extended from 3-4 hours in traditional products to 6-8 hours, fully covering the interval between meals and effectively reducing extra eating behavior.

[0076] Neuromodulation enhances satiety perception: The high content of GABA in germinated brown rice acts on the satiety center, significantly increasing the intensity of satiety perception produced by the same amount of fiber, showing excellent regulatory effects on people with stress-related obesity and emotional eating.

[0077] Significantly improved gel stability: The introduction of tremella polysaccharides enables the fiber gel to maintain stable viscoelasticity in the complex environment of the gastrointestinal tract, avoiding the problem of easy dehydration and shrinkage of traditional fiber products, and ensuring the continuous slow release of nutrients.

[0078] Comprehensive improvement in metabolic health: The bioactive peptides produced by lactic acid bacteria fermented soy powder effectively improve insulin sensitivity, diglyceride powder promotes fat oxidation metabolism, and the anti-inflammatory components of tremella polysaccharide and sprouted brown rice reduce systemic inflammation levels, achieving simultaneous improvement in weight loss and metabolic health.

[0079] Significantly optimized gut function: Through multi-pathway microecological intervention of "prebiotics + postbiotics + fermentation substrate + barrier protection", beneficial gut bacteria proliferate, short-chain fatty acid production increases, gut barrier function is enhanced, and gastrointestinal tolerance is good.

[0080] Nutritional balance is ensured: The complementary combination of yeast protein and fermented soy flour maintains muscle mass during weight loss, while natural fruit powder and various bioactive ingredients provide abundant micronutrients and phytonutrients, avoiding nutritional deficiencies.

[0081] Excellent product stability and palatability: Layered mixing process and granulation technology give the product good flowability, solubility and storage stability, and the flavor-modifying effect of natural fruit powder enhances the product's consumer acceptance.

[0082] Verification Experiment Experiment 1: Test of the temporal synergistic expansion performance of dual fibers 1. Experimental Objective This study verifies the time-series synergistic expansion effect of the chia seed and psyllium husk powder dual-fiber system in this embodiment, demonstrating the technical advantages of the fast-acting-slow-release dual-layer satiety system, and comparing it with single-fiber products.

[0083] 2. Preparation of experimental samples (1) Samples of the test group: 5.0g of the double fiber composite matrix (chia seed powder: psyllium husk powder: tremella polysaccharide powder = 3:4:0.5) prepared according to the formula of Example 1; (2) Control group A: 5.0g of pure chia seed powder; (3) Control group B: 5.0g of pure psyllium husk powder; (4) Control group C: 5.0g of commercially available psyllium husk powder; (5) Swelling media: simulated gastric juice (pH 1.5, containing 0.2% NaCl and 0.32% pepsin) and simulated intestinal juice (pH 6.8, containing 0.68% KH2PO4 and 0.1% pancreatic enzyme).

[0084] 3. Experimental conditions Experimental temperature: 37±1℃; Experimental time: 0-8 hours; Testing equipment: precision balance (0.1mg), graduated cylinder (100mL), constant temperature water bath, stopwatch.

[0085] 4. Experimental Procedure (1) Place 5.0g of each sample into a 500mL beaker and add 200mL of simulated gastric juice preheated to 37℃; (2) After gently stirring for 30 seconds, let stand and measure the expansion volume at 5, 10, 15, 30, 60 and 120 minutes respectively; (3) After 120 minutes, replace with simulated intestinal fluid and continue to measure the expansion volume at 240 and 480 minutes; (4) Determine the expansion volume using the water displacement method: Carefully transfer the expanded sample into a 250mL graduated cylinder and record the volume reading; (5) Calculate the expansion factor = expanded volume / initial volume (5.0g sample occupies approximately 5mL of volume); (6) Test three parallel samples at each time point and take the average value.

[0086] 5. Experimental Results Table 1 Comparison of time-series expansion folds of different samples

[0087] Figure 1 The comparative study of the time-series synergistic expansion performance of dual fibers was demonstrated; Figure 2 The comparison of the final expansion effect after 8 hours is shown.

[0088] 6. Analysis and Summary Experimental results show that the dual-fiber composite matrix in this embodiment exhibits unique time-sequential synergistic expansion characteristics: (1) In the initial 5-15 minutes, the rapid expansion effect of chia seeds dominates, with the expansion ratio increasing rapidly from 8.2 times to 12.5 times, providing an immediate feeling of fullness; (2) During the 30-120 minute period, the continuous water absorption effect of psyllium husk powder gradually became apparent, and the expansion ratio steadily increased to 22.4 times; (3) During the 240-480 minute maintenance phase, the synergistic effect of the two fibers kept the expansion ratio at a high level of 25-26 times. Compared with the control group, the experimental group avoided the technical defects of single fiber: although the chia seed group had a fast onset of action, it had a serious decline in the later stage (from 11.2 times to 6.5 times), and although the psyllium husk powder group had good persistence, the initial effect was insufficient.

[0089] Compared to the control group, the experimental group avoided the technical shortcomings of single-fiber therapy: although the chia seed group had a rapid onset of action, its effect was severely diminished in the later stages (from 11.2 times to 6.5 times), and although the psyllium husk powder group had good persistence and eventually reached 42.8 times, its initial effect was insufficient. The experimental group successfully achieved the dual advantages of "rapid onset of action + sustained effect", providing a scientific basis for a 6-8 hour long-lasting feeling of fullness.

[0090] Experiment 2: Detection of GABA Neural Regulatory Activity 1. Experimental Objective The study aimed to verify the neuromodulatory activity of GABA in germinated brown rice flour, demonstrate its effect on the satiety center, and compare it with ungerminated brown rice and commercially available GABA products.

[0091] 2. Preparation of experimental samples (1) Experimental group: Germinated brown rice flour prepared according to the example, with a GABA content of 18.5 mg / 100g; (2) Control group D: Unsprouted brown rice flour, GABA content 2.1mg / 100g; (3) Control group E: Commercially available synthetic GABA powder, GABA content ≥99%; (4) Experimental animals: SPF-grade male Wistar rats, weighing 200-220g, fasted for 12 hours; (5) Detection reagents: GABA detection kit, serum leptin detection kit, ghrelin detection kit.

[0092] 3. Experimental conditions Experimental environment: SPF-grade animal laboratory, temperature 22±2℃, humidity 55±10%, 12-hour light-dark cycle; Dosage: 200mg / kg body weight by gavage; Blood collection time points: before administration, 1h, 2h, 4h, and 6h after administration.

[0093] 4. Experimental Procedure (1) Twenty-four rats were randomly divided into four groups (experimental group, control group D, control group E, and blank control group), with six rats in each group; (2) The blank control group was given an equal volume of physiological saline by gavage, while the other groups were given the corresponding sample suspension by gavage at a dose of 200 mg / kg; (3) Blood samples of 0.5 mL were collected from the orbital cavity before administration and at 1, 2, 4 and 6 hours after administration. Serum was separated by centrifugation at 3000 rpm for 10 minutes. (4) The changes in serum GABA concentration were detected by high performance liquid chromatography; (5) Serum leptin and ghrelin levels were detected using the ELISA method; (6) Record the changes in food intake of rats in each group (provide standard feed, weigh and calculate); (7) Statistical analysis was performed using SPSS software, and one-way ANOVA was used for intergroup comparisons.

[0094] 5. Experimental Results Table 2. Changes in serum GABA concentration (μg / mL, n=6)

[0095] Note: Compared with the blank control group,

[0096] Table 3. Changes in satiety-regulating hormone levels (2 hours after drug administration, n=6)

[0097] Figure 3 The curve showing the change in serum GABA concentration is presented. Figure 4 It shows a comparison of satiety-regulating hormone levels.

[0098] 6. Analysis and Summary The experimental results confirmed the significant neuromodulatory activity of GABA in sprouted brown rice flour: (1) The serum GABA concentration reached a peak of 0.78 μg / mL 2 hours after administration, which was 178% higher than the baseline, indicating that GABA can effectively cross the blood-brain barrier; (2) Leptin levels increased significantly by 85%, while ghrelin levels decreased by 38.7%, demonstrating that GABA activated the leptin pathway in the hypothalamic satiety center. (3) The cumulative food intake decreased by 43.4% over 6 hours, which confirmed the appetite-suppressing effect of GABA. Compared with synthetic GABA, germinated brown rice powder showed a more lasting effect, with serum GABA remaining at a high level for 2-6 hours, which may be related to the sustained-release effect of the natural matrix.

[0099] The ungerminated brown rice group showed no significant effect, demonstrating the crucial role of the germination process in GABA production. This experiment provides direct evidence for the synergistic effect of dual-fiber physical satiety and GABA neural regulation.

[0100] The embodiments of the present invention have been described above. However, the embodiments are not limited to the specific implementation methods described above. The specific implementation methods described above are merely illustrative and not restrictive. Those skilled in the art can make more equivalent embodiments under the guidance of the present embodiments, and all of them are within the protection scope of the present embodiments.

Claims

1. A compound solid beverage for weight management, characterized in that, It contains chia seeds, psyllium husk powder, yeast protein powder, diglyceride powder, fructooligosaccharides, inulin, and natural fruit powder.

2. The composite solid beverage according to claim 1, characterized in that, The mass ratio of chia seeds to psyllium husk powder is 1:

2.

3. The composite solid beverage according to claim 1, characterized in that, The amount of yeast protein powder used accounts for 30% of the total weight.

4. The composite solid beverage according to claim 1 or 3, characterized in that, The yeast protein has a leucine content of 8-10% and a digestibility rate of 85-90%.

5. The composite solid beverage according to claim 1, characterized in that, The diglyceride powder accounts for 5% of the total weight and is added in microencapsulated form.

6. The composite solid beverage according to claim 1, characterized in that, The total amount of fructooligosaccharides and inulin added accounts for 12% of the total weight.

7. The composite solid beverage according to claim 1, characterized in that, The particle size of the chia seeds, psyllium husk powder, and yeast protein powder is 80-120 mesh.

8. The composite solid beverage according to claim 1, characterized in that, The compound solid beverage is in granular form with a particle size of 20-40 mesh and a moisture content of less than 5%.

9. The composite solid beverage according to claim 1, characterized in that, The natural fruit powder is strawberry powder or blueberry powder.

10. A method for preparing the composite solid beverage according to any one of claims 1-9, characterized in that, Includes the following steps: Chia seeds, psyllium husk powder, yeast protein powder, diglyceride powder, fructooligosaccharides, inulin, and natural fruit powder are pretreated to achieve a particle size of 80-120 mesh. The formula is prepared according to the following proportions: chia seed to psyllium husk powder in a mass ratio of 1:1.5 to 1:2.5; yeast protein powder in 25-35% of the total formula; diglyceride powder in 3-8% of the total formula; fructooligosaccharide to inulin in a mass ratio of 1:1 to 1:1.5 with a total addition amount of 8-15% of the formula; and natural fruit powder in 5-10% of the formula. Add each component to the mixer and mix for 15-25 minutes, with the speed controlled at 300-500 rpm; Granular or powdered products are produced using wet granulation or spray drying technology, with particle size controlled at 20-40 mesh, drying temperature controlled at 60-80℃, and moisture content reduced to below 5%. Sterilize and package, each portion is individually packaged as 30-40 grams.

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