Kale black coffee weight-losing drink and preparation method thereof

Abstract

The invention belongs to the technical field of functional drinks, and particularly discloses a kale black coffee weight-losing drink and a preparation method thereof. The weight-losing drink is prepared from the following components: coffee powder, kale puree, emblic leafflower concentrated juice, chia seeds, L-carnitine, stevioside, compound prebiotics, collagen peptide, lemon extract, purified water, an active protective agent and metabolic regulatory factors. According to the collard and black coffee weight-reducing drink and the preparation method thereof disclosed by the invention, through a scientific component proportion and an optimized preparation process, collaborative improvement of a fat-reducing effect, product stability, taste acceptability and nutrition balance is realized; the defects of limited fat-reducing effect, poor taste, unbalanced nutrition, easy oxidation and easy rebound of active components and the like of the existing fat-reducing drink are overcome, and the fat-reducing drink has good industrial application value.

Description

Technical Field

[0001] This invention relates to the field of functional beverage technology, and in particular to a kale black coffee slimming drink and its preparation method. Background Technology

[0002] With increasing health awareness and changing aesthetic demands, weight loss has become a hot topic of public concern. Functional weight loss drinks, due to their convenience, easy absorption, and lack of disruption to daily life, are gradually becoming the first choice for those trying to lose weight. Currently, there are many types of weight loss drinks on the market, among which coffee-based drinks combined with fruit and vegetable ingredients are quite popular. However, they generally suffer from the following technical challenges: 1. Simple weight loss mechanism: Most products rely solely on the stimulating and metabolic effects of caffeine or the feeling of fullness from dietary fiber to aid weight loss. They have not formed a synergistic system of "fat burning + sugar control + detoxification + nutritional supplementation", resulting in limited weight loss effects and a high risk of rebound. This is especially true for people who are sedentary and lack exercise.

[0003] 2. Unreasonable component combination: Some products add high-sugar sweeteners to improve the taste, which goes against the original intention of weight loss; some products use sugar substitutes, but ignore the compatibility between components, resulting in problems such as layering, sedimentation and bitter taste in the beverage; at the same time, the existing technology does not make full use of the high fiber and low calorie characteristics of kale and the detoxification and sugar control effects of citrus aurantium, and the synergistic effect of components has not been explored.

[0004] 3. Nutritional imbalance: During weight loss, problems such as protein loss and intestinal dysfunction are likely to occur. Existing products often focus on fat reduction and neglect nutritional supplementation and intestinal care. Long-term consumption may lead to physical discomfort.

[0005] 4. Poor stability of active ingredients: In existing weight loss drinks, active ingredients such as L-carnitine, kale polyphenols, and vitamin C are easily oxidized and destroyed, leading to a decrease in efficacy during product storage, and no specific active ingredient protection mechanism has been set up.

[0006] Therefore, developing a kale black coffee slimming drink with scientifically formulated components, a comprehensive fat-reducing mechanism, good taste, balanced nutrition, simple preparation process, stable quality, and active protection, to solve many pain points of existing technologies, has become a technical problem that urgently needs to be solved by those skilled in the art. Summary of the Invention

[0007] The purpose of this invention is to provide a kale black coffee weight loss drink and its preparation method, overcoming the shortcomings of existing weight loss drinks such as limited fat reduction effect, poor taste, unbalanced nutrition, imperfect preparation process, easy oxidation of active ingredients, insufficient targeting of fat reduction, and easy rebound.

[0008] To achieve the above objectives, the present invention provides a kale black coffee weight loss drink, comprising the following components by weight: 8-15 parts coffee powder, 20-35 parts kale puree, 5-12 parts concentrated citrus aurantium juice, 1-4 parts chia seeds, 0.5-2 parts L-carnitine, 0.1-0.8 parts stevia, 1-3 parts compound prebiotics, 0.3-1 part collagen peptides, 1-2.5 parts lemon extract, 30-50 parts purified water, 0.2-0.6 parts active protectant, and 0.1-0.3 parts metabolic regulator.

[0009] Preferably, the active protective agent is composed of vitamin E, glutathione, and tea polyphenols in a weight ratio of 1:0.8:1.2.

[0010] Preferably, the L-carnitine is L-L-carnitine tartrate.

[0011] Preferably, the metabolic regulator is a compound of L-alanine and inulin, with a weight ratio of 2:3.

[0012] Preferably, the compound prebiotic is composed of fructooligosaccharides and galactooligosaccharides in a weight ratio of 2:1.

[0013] Preferably, the collagen peptide is a small molecule fish collagen peptide with a molecular weight ≤1000 Da.

[0014] This invention also provides a method for preparing a kale black coffee slimming drink, comprising the following steps: Step 1: Prepare kale puree by pretreating L-carnitine and chia seeds; Step 2: Add kale puree and coffee powder to a mixing tank. Control the temperature of the mixing tank at 25-28℃ and the stirring speed at 500-600 rpm for 5-7 minutes to achieve initial integration and prevent clumping during subsequent mixing. Raise the temperature of the mixing tank to 30℃, then add pistachio concentrate and L-carnitine solution in sequence, and continue stirring for 10-12 minutes to ensure uniform dispersion of liquid components and prevent high temperature from damaging active ingredients. Lower the temperature of the mixing tank to 28℃, then add chia seeds, stevia substitute, compound prebiotics, collagen peptides, lemon extract, and metabolic regulators. Adjust the stirring speed to 800-900 rpm and continue stirring for 15-20 minutes to obtain the mixture. Step 3: Send the mixture obtained in Step 2 into a vacuum degasser, control the degassing temperature at 20-25℃, the vacuum degree at 0.06-0.08MPa, and the degassing time at 8-10min to remove air bubbles from the mixture; vacuum degassing can prevent the beverage from separating and settling during storage, and at the same time prevent the taste from deteriorating due to air bubbles, thus improving product stability. Step 4: The degassed mixture from Step 3 is sent to an ultra-high temperature instantaneous sterilizer for sterilization. The sterilized and cooled mixture is then sent to a sterile settling tank, where the settling temperature is controlled at 10-15℃. After settling, the mixture is filtered to remove precipitated particles, resulting in a refined mixture, which is then filled and refrigerated.

[0015] Preferably, in step 1, the preparation of kale pulp is as follows: Select fresh kale, wash it clean, cut it into 1-2cm pieces, put it into a low-temperature blender, add purified water equivalent to 1.5-2 times the weight of the kale, add vitamin E at the same time, control the blending temperature at 0-5℃, the blending speed at 20000-22000r / min, and the blending time at 8-12min to obtain kale pulp.

[0016] Preferably, in step 1, L-carnitine pretreatment is performed by dissolving L-carnitine in warm water at 30-40°C, adding glutathione and tea polyphenols to prepare an L-carnitine solution for later use.

[0017] Preferably, in step 1, the chia seeds are pretreated as follows: the chia seeds are placed in a roasting machine, the roasting temperature is controlled at 80-90℃, the roasting time is 15-20 minutes, the seeds are taken out and cooled to room temperature, and then put into a grinder and ground to 80-100 mesh to obtain chia seed powder for later use.

[0018] The advantages and beneficial effects of the above-mentioned kale black coffee slimming drink and its preparation method are as follows: 1. This invention constructs a five-in-one fat reduction system integrating "fat burning, blood sugar control, detoxification, nutritional supplementation, and intestinal care." Coffee powder, L-carnitine, and kale work together to burn fat; mandarin orange and kale work together to control blood sugar; chia seeds and mandarin orange work together to detoxify; compound prebiotics and chia seeds work together to care for the intestines; and collagen peptides supplement nutrition. The synergistic effect of each component enhances the fat reduction effect and effectively prevents weight rebound. It also solves the problem of limited effect of L-carnitine when used alone in existing technologies. The addition of a metabolic regulating factor can increase the body's basal metabolic rate, prevent metabolic decline during weight loss, and solve the rebound problem at its root.

[0019] 2. This invention solves the problems of easy oxidation and low utilization rate of active ingredients in the prior art by adding a new active protective agent compound system and a targeted protection process, thereby further improving the fat reduction effect and product added value.

[0020] 3. This invention adds collagen peptides, compound prebiotics, multiple vitamins and minerals, which can not only meet the nutritional needs during weight loss, prevent protein loss and skin sagging, but also improve intestinal function, avoiding discomfort such as bloating and diarrhea caused by increased dietary fiber intake. Long-term consumption has no side effects, which is different from the problems of unbalanced nutrition and easy to cause physical discomfort in existing weight loss drinks. The newly added components are all food-grade raw materials, and the ratio of active protectants and metabolic regulators is scientific, with no toxic side effects. At the same time, it is suitable for the nutritional needs of different groups of people, expanding the scope of application.

[0021] 4. This invention effectively neutralizes the astringent taste of kale, the bitterness of coffee, and the raw taste of chia seeds through the synergistic blending of stevia, lemon extract, and concentrated mandarin orange juice. The resulting beverage has a mellow taste, a balanced sweet and sour flavor, and no off-flavors, thus solving the problem of poor taste in existing weight-loss drinks. Tea polyphenols can further neutralize the bitterness of coffee and harmonize the taste, making the beverage more balanced in sweetness and sourness.

[0022] The technical solution of the present invention will be further described in detail below with reference to the accompanying drawings and embodiments. Attached Figure Description

[0023] Figure 1 The bar chart shows the fat reduction results of the embodiments and comparative examples of the present invention. Figure 2 The above are bar charts showing the stability of the active components in the embodiments and comparative examples of this invention. Figure 3 The figures show the sensory evaluation results of the embodiments and comparative examples of the present invention; Figure 4 The figures show the effects on the gut in embodiments and comparative examples of the present invention. Detailed Implementation

[0024] The technical solution of the present invention will be further described below with reference to the accompanying drawings and embodiments.

[0025] Unless otherwise defined, the technical or scientific terms used in this invention shall have the ordinary meaning as understood by one of ordinary skill in the art to which this invention pertains.

[0026] The following examples are not intended to limit the invention, but are only for illustration. Unless otherwise specified, the experimental methods used in the following examples are generally performed under conventional conditions. Unless otherwise specified, the materials and reagents used in the following examples are commercially available.

[0027] Example 1 A kale black coffee slimming drink, by weight, includes the following components: 8 parts coffee powder, 20 parts kale puree, 5 parts concentrated eucalyptus juice, 1 part chia seeds, 0.5 parts L-carnitine, 0.1 parts stevia sweetener, 1 part compound prebiotic (0.67 parts fructooligosaccharides, 0.33 parts galactooligosaccharides), 0.3 parts collagen peptides, 1 part lemon extract, 30 parts purified water, 0.2 parts active protectant (0.05 parts vitamin E, 0.04 parts glutathione, 0.11 parts tea polyphenols), and 0.1 parts metabolic regulator (0.04 parts L-alanine, 0.06 parts inulin).

[0028] Vitamin E focuses on protecting fat-soluble active ingredients (such as Omega-3 and phytosterols), while glutathione focuses on protecting water-soluble active ingredients (such as L-carnitine and vitamin C). Tea polyphenols have both antioxidant and taste-enhancing effects. The three work together to form a dual active protection system of "fat-soluble and water-soluble" ingredients, solving the pain points of easy oxidation and efficacy decay of active ingredients in existing technologies. The metabolic regulator is a compound of L-alanine and inulin. L-alanine, as an essential amino acid, can participate in the body's energy metabolism, accelerate the metabolic utilization of fat decomposition products, prevent fat accumulation, and relieve fatigue during weight loss. Inulin, as a natural water-soluble dietary fiber, can regulate the balance of intestinal flora, delay glucose absorption, and indirectly increase the basal metabolic rate. The two work together to avoid the decrease in fat loss efficiency caused by the decline in metabolism during weight loss, and can also work synergistically with L-carnitine, kale, and other components to maintain the body's long-term metabolic balance, solving the problem of weight rebound from the root.

[0029] Yuogan concentrated juice is rich in Yuogan polyphenols and dietary fiber, which can help detoxify and promote the excretion of metabolic waste in the body (detoxification), regulate blood sugar, and inhibit the conversion of sugar into fat. At the same time, its sweet and sour taste can neutralize the astringent taste of kale and the bitterness of coffee.

[0030] L-carnitine is selected from L-L-carnitine tartrate, which has high bioavailability and can act as a "carrier" for fat metabolism, transporting the decomposed fat to the mitochondria for oxidation and energy supply, thus accelerating fat burning. When used in conjunction with coffee powder and kale, it solves the problems of limited effect and easy oxidation and destruction of L-carnitine when used alone.

[0031] Complex prebiotics: Composed of fructooligosaccharides and galactooligosaccharides in a weight ratio of 2:1, they can promote the proliferation of beneficial bacteria in the gut, inhibit the growth of harmful bacteria, improve intestinal function, avoid discomfort such as bloating and diarrhea caused by increased dietary fiber intake during weight loss, and at the same time help improve the absorption efficiency of nutrients.

[0032] Collagen peptides: We select small-molecule fish collagen peptides (molecular weight ≤1000Da), which are easily absorbed and can replenish the protein lost during weight loss, maintain skin elasticity, prevent skin sagging after weight loss, and solve the problem of skin sagging caused by neglecting nutritional supplementation in weight loss drinks.

[0033] Lemon extract: Rich in citric acid and vitamin C. Citric acid can further harmonize the taste and alleviate bitterness, while vitamin C has antioxidant properties, protecting L-carnitine and kale active ingredients from oxidation, while also promoting the absorption of collagen peptides and enhancing the stability and nutritional value of the beverage.

[0034] A method for preparing a kale black coffee slimming drink includes the following steps: Step 1, Raw material pretreatment: (1) Preparation of kale pulp: Select fresh kale, wash it clean, remove old leaves and petioles, cut it into 1cm pieces, put it into a low-temperature blender, add purified water equivalent to 1.5 times the weight of the kale, and add 0.05 parts of vitamin E from the active protectant. Control the blending temperature at 0℃, the blending speed at 20000r / min, and the blending time at 8min to obtain kale pulp for later use. It is made by using fresh kale through low-temperature blending, which retains complete dietary fiber, vitamins and phytosterols. Dietary fiber can enhance satiety, reduce food intake, delay sugar absorption (sugar control), and promote intestinal peristalsis. Phytosterols can inhibit fat absorption and synergistically enhance the fat-burning effect with coffee powder and L-carnitine.

[0035] (2) Chia seed pretreatment: Select impurity-free chia seeds, place them in a roaster, control the roasting temperature at 80℃, roast for 15 minutes, remove and cool to room temperature, then grind to 80 mesh to obtain chia seed powder for later use. Use low-temperature roasted chia seeds (roasting temperature 80-90℃, time 15-20 minutes), grind to 80-100 mesh to avoid clumping. Its rich dietary fiber and Omega-3 unsaturated fatty acids can further enhance the feeling of fullness, while also helping to regulate the intestinal flora, and work synergistically with compound prebiotics to achieve intestinal care.

[0036] (3) Preparation of coffee liquid: Select Arabica black coffee powder, add purified water equivalent to 8 times the weight of coffee powder, control the water temperature at 85℃, stir and dissolve for 10 minutes, filter with a 200-mesh filter to obtain coffee liquid for later use.

[0037] (4) Pretreatment of other raw materials: Stevia substitute, compound prebiotic, collagen peptide, lemon extract, 0.04 parts of glutathione, 0.11 parts of tea polyphenols and 0.1 parts of metabolic regulator in the active protectant are pulverized to 100 mesh and sieved for later use; L-carnitine tartrate is dissolved in 30℃ warm water, and 0.04 parts of glutathione and 0.11 parts of tea polyphenols are added to prepare a 10% L-carnitine solution for later use; the concentrated juice of Citrus aurantium is thawed at room temperature and stirred evenly for later use.

[0038] Step 2, Mix and blend: (1) Low temperature premixing: Add kale pulp and coffee liquid to the mixing tank, control the temperature at 25℃, stir at 500r / min, and stir for 5min.

[0039] (2) Gradient heating and stirring: Raise the temperature of the mixing tank to 30°C, add the concentrated juice of Citrus aurantium and L-carnitine solution in sequence, and continue stirring for 10 minutes.

[0040] (3) Cooling and dispersing: Cool the mixing tank to 28°C, add chia seed powder, stevia substitute, compound prebiotic, collagen peptide and lemon extract, stir for 15 min, add 0.1 part of metabolic regulator, continue stirring for 5 min to obtain the mixture.

[0041] Step 3, vacuum degassing: The mixture was fed into a vacuum degasser, with the temperature controlled at 20℃, the vacuum at 0.06MPa, and the degassing time at 8 minutes to remove air bubbles.

[0042] Step 4, Low-temperature sterilization: The degassed mixture is sent into an ultra-high temperature instantaneous sterilizer, the temperature is controlled at 110℃, the sterilization time is 3 seconds, and then it is rapidly cooled to 20℃.

[0043] Step 4.5, Low-temperature static repair: The sterilized and cooled mixture is placed in a sterile settling tank, the settling temperature is controlled at 10℃, and it is settling for 30 minutes. The mixture is then filtered through a 300-mesh sterile filter (filtration speed 5L / min) to obtain a refined mixture.

[0044] Step 5, filling and refrigeration: Under sterile conditions, the refined mixture was quantitatively filled into 50ml / bottle and 200ml / bottle at a filling temperature of 20℃. During filling, food-grade nitrogen gas was injected into the bottle (pressure 0.02MPa, injection time 2s / bottle). After sealing, the bottle was placed in a cold storage at a controlled temperature of 2℃ for 12 hours to obtain the kale black coffee slimming drink.

[0045] In the raw material pretreatment stage, the active protectant is divided into a fat-soluble part (vitamin E) and a water-soluble part (glutathione, tea polyphenols). The fat-soluble part is added to the kale pulp during the cell wall breaking process to form a protective coating with phytosterols and Omega-3. The water-soluble part is added to the L-carnitine solution during the preparation process to prevent the oxidation of L-carnitine. This targeted protection process can maximize the preservation of the activity of each active ingredient.

[0046] In the mixing and blending stage, a new step of "low-temperature premixing and gradient temperature stirring" is added. First, the kale pulp and coffee liquid are premixed at 25-28℃ for 5-7 minutes. Then, the temperature is raised to 30℃ and the concentrated juice of Citrus aurantium and L-carnitine solution are added. Finally, the temperature is lowered to 28℃ and the powder components such as chia seed powder and active protectant are added. Gradient temperature control can avoid high temperature damage to active ingredients, while ensuring that the powder components are evenly dispersed, solving the problems of powder clumping and active ingredients being destroyed due to improper stirring temperature.

[0047] Example 2 A kale black coffee slimming drink, by weight, includes the following components: 11 parts coffee powder, 28 parts kale puree, 8 parts concentrated balsamic mandarin orange juice, 2.5 parts chia seeds, 1.2 parts L-carnitine, 0.4 parts stevia sweetener, 2 parts compound prebiotics (1.33 parts fructooligosaccharides, 0.67 parts galactooligosaccharides), 0.6 parts collagen peptides, 1.8 parts lemon extract, 40 parts purified water, 0.4 parts active protectant (0.1 parts vitamin E, 0.08 parts glutathione, 0.22 parts tea polyphenols), and 0.2 parts metabolic regulator (0.08 parts L-alanine, 0.12 parts inulin).

[0048] A method for preparing a kale black coffee slimming drink includes the following steps: Step 1, Raw material pretreatment: (1) Preparation of kale pulp: Select fresh kale, wash it clean, remove old leaves and petioles, cut it into 1.5cm pieces, put it into a low temperature blender, add purified water equivalent to 1.8 times the weight of kale, and add 0.1 parts of vitamin E from the active protectant. Control the blending temperature at 2-3℃, the blending speed at 21000r / min, and the blending time at 10min to obtain kale pulp for later use.

[0049] (2) Chia seed pretreatment: Select impurity-free chia seeds, put them into a baking machine, control the baking temperature at 85℃, bake for 18 minutes, take them out and cool to room temperature, grind them to 90 mesh to obtain chia seed powder for later use.

[0050] (3) Preparation of coffee liquid: Select Arabica black coffee powder, add purified water equivalent to 10 times the weight of coffee powder, control the water temperature at 88℃, stir and dissolve for 12 minutes, filter with a 200-mesh filter to obtain coffee liquid for later use.

[0051] (4) Pretreatment of other raw materials: Stevia substitute, compound prebiotic, collagen peptide, lemon extract, 0.08 parts of glutathione, 0.22 parts of tea polyphenols and 0.2 parts of metabolic regulator in the active protectant are pulverized to 110 mesh and sieved for later use; L-carnitine tartrate is dissolved in 35℃ warm water, and 0.08 parts of glutathione and 0.22 parts of tea polyphenols are added to prepare a 10% L-carnitine solution for later use; the concentrated juice of Citrus aurantium is thawed at room temperature and stirred evenly for later use.

[0052] Step 2, Mix and blend: (1) Low temperature premixing: Add kale pulp and coffee liquid to the mixing tank, control the temperature at 28℃, stir at 550r / min, and stir for 7min; (2) Gradient heating and stirring: Raise the temperature of the mixing tank to 30°C, add the concentrated juice of Citrus aurantium and L-carnitine solution in sequence, and continue stirring for 11 min; (3) Cooling and dispersing: Cool the mixing tank to 28°C, add chia seed powder, stevia substitute, compound prebiotic, collagen peptide and lemon extract, stir for 15 min, add 0.2 parts of metabolic regulator, continue stirring for 3 min to obtain the mixture.

[0053] Step 3, vacuum degassing: The mixture was fed into a vacuum degasser, with the temperature controlled at 22℃, the vacuum at 0.07MPa, and the degassing time at 9 minutes to remove air bubbles.

[0054] Step 4, Low-temperature sterilization: The degassed mixture was sent into an ultra-high temperature instantaneous sterilizer, with the temperature controlled at 112℃ and the sterilization time at 4 seconds, and then rapidly cooled to 22℃.

[0055] Step 4.5, Low-temperature static repair: The sterilized and cooled mixture was placed in a sterile settling tank, and the settling temperature was controlled at 12°C. After settling for 35 minutes, the mixture was filtered through a 300-mesh sterile filter (filtration speed 6.5 L / min) to obtain a refined mixture.

[0056] Step 5, filling and refrigeration: Under aseptic conditions, the refined mixture was quantitatively filled into 50ml / bottle and 200ml / bottle at a filling temperature of 22℃. During filling, food-grade nitrogen gas was injected into the bottle (pressure 0.025MPa, injection time 2.5s / bottle). After sealing, the bottle was placed in a cold storage at a controlled temperature of 5℃ for 18 hours to obtain the kale black coffee slimming drink.

[0057] Example 3 A kale black coffee slimming drink, by weight, includes the following components: 15 parts coffee powder, 35 parts kale puree, 12 parts concentrated eucalyptus juice, 4 parts chia seeds, 2 parts L-carnitine, 0.8 parts stevia sweetener, 3 parts compound prebiotics (2 parts fructooligosaccharides, 1 part galactooligosaccharides), 1 part collagen peptide, 2.5 parts lemon extract, 50 parts purified water, 0.6 parts active protectant (0.15 parts vitamin E, 0.12 parts glutathione, 0.33 parts tea polyphenols), and 0.3 parts metabolic regulator (0.12 parts L-alanine, 0.18 parts inulin).

[0058] A method for preparing a kale black coffee slimming drink includes the following steps: Step 1, Raw material pretreatment: (1) Preparation of kale pulp: Select fresh kale, wash it clean, remove old leaves and petioles, cut it into 2cm pieces, put it into a low temperature blender, add purified water equivalent to twice the weight of kale, and add 0.15 parts of vitamin E from the active protectant. Control the blending temperature at 5℃, the blending speed at 22000r / min, and the blending time at 12min to obtain kale pulp for later use.

[0059] (2) Chia seed pretreatment: Select impurity-free chia seeds, put them into a baking machine, control the baking temperature at 90℃, bake for 20 minutes, take them out and cool to room temperature, grind them to 100 mesh to obtain chia seed powder for later use.

[0060] (3) Preparation of coffee liquid: Select Arabica black coffee powder, add purified water equivalent to 12 times the weight of coffee powder, control the water temperature at 90℃, stir and dissolve for 15 minutes, filter with a 200-mesh filter to obtain coffee liquid for later use.

[0061] (4) Pretreatment of other raw materials: Stevia substitute, compound prebiotic, collagen peptide, lemon extract, 0.12 parts of glutathione, 0.33 parts of tea polyphenols and 0.3 parts of metabolic regulator in the active protectant are crushed to 120 mesh and sieved for later use; L-carnitine tartrate is dissolved in 40℃ warm water, and 0.12 parts of glutathione and 0.33 parts of tea polyphenols are added to prepare a 10% L-carnitine solution for later use; the concentrated juice of Citrus aurantium is thawed at room temperature and stirred evenly for later use.

[0062] Step 2, Mix and blend: (1) Low temperature premixing: Add kale pulp and coffee liquid to the mixing tank, control the temperature at 28℃, stir at 600r / min, and stir for 7min.

[0063] (2) Gradient heating and stirring: Raise the temperature of the mixing tank to 30°C, add the concentrated juice of Citrus aurantium and L-carnitine solution in sequence, and continue stirring for 12 minutes.

[0064] (3) Cooling and dispersing: Cool the mixing tank to 28°C, add chia seed powder, stevia substitute, compound prebiotic, collagen peptide and lemon extract, stir for 15 min, add 0.3 parts of metabolic regulator, continue stirring for 5 min to obtain the mixture.

[0065] Step 3, vacuum degassing: The mixture was fed into a vacuum degasser, with the temperature controlled at 25℃, the vacuum at 0.08MPa, and the degassing time at 10min to remove air bubbles.

[0066] Step 4, Low-temperature sterilization: The degassed mixture is sent into an ultra-high temperature instantaneous sterilizer, with the temperature controlled at 115℃ and the sterilization time at 5 seconds, and then rapidly cooled to 25℃.

[0067] Step 4.5, Low-temperature static repair: The sterilized and cooled mixture is placed in a sterile settling tank, the settling temperature is controlled at 15℃, and it is settling for 40 minutes. The mixture is then filtered through a 300-mesh sterile filter (filtration speed 8L / min) to obtain a refined mixture.

[0068] Step 5, filling and refrigeration: Under aseptic conditions, the refined mixture was quantitatively filled into 50ml / bottle and 200ml / bottle at a filling temperature of 25℃. During filling, food-grade nitrogen gas was injected into the bottle (pressure 0.03MPa, injection time 3s / bottle). After sealing, the bottle was placed in a cold storage at a controlled temperature of 8℃ for 24 hours to obtain the kale black coffee slimming drink.

[0069] Comparative Example 1 A weight-loss drink, by weight, comprises the following components: 11 parts coffee powder, 28 parts kale puree, 2.5 parts chia seeds, 1.2 parts L-carnitine, 0.4 parts stevia sweetener, 0.6 parts collagen peptides, 1.8 parts lemon extract, 40 parts purified water, 0.4 parts active protectant (0.1 parts vitamin E, 0.08 parts glutathione, 0.22 parts tea polyphenols), and 0.2 parts metabolic regulator (0.08 parts L-alanine, 0.12 parts inulin).

[0070] Preparation method: Same as in Example 2, except that the concentrated juice of Citrus aurantium and compound prebiotics are not added.

[0071] Comparative Example 2 A weight loss drink with the same ingredients as in Example 2.

[0072] Preparation method: Same as in Example 2, except that the chia seeds are not subjected to low-temperature baking and crushing treatment, and are directly added to the mixture.

[0073] Comparative Example 3 A weight-loss drink, by weight, comprises the following components: 11 parts coffee powder, 28 parts kale puree, 8 parts concentrated eucalyptus juice, 2.5 parts chia seeds, 0.4 parts stevia sweetener, 2 parts compound prebiotics, 1.8 parts lemon extract, 40 parts purified water, 0.4 parts active protectant (0.1 parts vitamin E, 0.08 parts glutathione, 0.22 parts tea polyphenols), and 0.2 parts metabolic regulator (0.08 parts L-alanine, 0.12 parts inulin).

[0074] Preparation method: Same as in Example 2, except that L-carnitine and collagen peptides are not added.

[0075] Comparative Example 4 A weight-loss drink, by weight, comprises the following components: 11 parts coffee powder, 28 parts kale puree, 8 parts eucalyptus extract concentrate, 2.5 parts chia seeds, 1.2 parts L-carnitine, 0.4 parts stevia sweetener, 2 parts compound prebiotics, 0.6 parts collagen peptides, 1.8 parts lemon extract, and 40 parts purified water (without active preservatives and metabolic regulators).

[0076] Preparation method: Same as in Example 2, except that the steps related to active protectants and metabolic regulators in the raw material pretreatment and mixing process are omitted, and the low-temperature static repair step is also omitted.

[0077] Comparative Example 5 A weight loss drink with the same components as in Example 2, except that it lacks 0.2 parts of a metabolic regulator (0.08 parts of L-alanine and 0.12 parts of inulin, in a compound weight ratio of 2:3).

[0078] Preparation method: Same as in Example 2, except that the pretreatment and addition steps of metabolic regulatory factors are omitted.

[0079] Comparative Example 6 A weight loss drink with the same composition as in Example 2, except that it lacks 0.4 parts of active protectant (0.1 parts of vitamin E, 0.08 parts of glutathione, and 0.22 parts of tea polyphenols) and retains 0.2 parts of metabolic regulator (0.08 parts of L-alanine and 0.12 parts of inulin, in a compound weight ratio of 2:3).

[0080] Preparation method: Same as in Example 2.

[0081] Example 2 was used as the test sample (optimal ratio group), and Comparative Examples 1-6 were used as control samples. A blank control group (drinking an equal volume of purified water) was also set up. The actual effect and technical advantages of the product were verified by combining human trial, physicochemical performance testing and sensory evaluation. The trial period was 28 days. The trial participants were healthy people aged 18-45 years with a body fat percentage of 22%-30%. A total of 140 people were recruited and randomly divided into 14 groups (10 people in each group, including 7 test / control groups and 7 control sample groups). During the trial, the basic diet and exercise habits were uniform.

[0082] Test sample: Kale black coffee slimming drink from Example 2 (hereinafter referred to as "test group").

[0083] Control samples: Weight loss drinks from Comparative Examples 1-6.

[0084] Blank control group: Equal volume of purified water.

[0085] Body fat percentage: Body fat was measured once before the test, once 14 days after the test, and once 28 days after the test using a body fat scale. Serum triglycerides (TG): Detected using a fully automated biochemical analyzer, once before the test and once 28 days after the test; Basal metabolic rate (BMR): Measured using a body fat analyzer, once before the trial and once 28 days after the trial. Weight loss rebound rate: After the trial period ended, we stopped drinking the product and continued to maintain our original diet and exercise habits for 14 days. The percentage of body fat percentage that rebounded was then measured.

[0086] Retention rate of active ingredients: The contents of L-carnitine, tea polyphenols and vitamin C were detected by high performance liquid chromatography at 0 days, 7 days, 14 days and 28 days after the product was refrigerated, and the retention rate was calculated. Physical stability: Observe the product's stratification, sedimentation, and clumping within 28 days of refrigeration, and rate it as "no stratification / sedimentation (excellent), slight stratification (good), obvious stratification / sedimentation (poor)"; Sensory stability: The product’s odor and taste changes within 28 days of refrigeration are tested and rated as “no odor / normal taste (excellent), slight odor (good), obvious odor / deteriorated taste (poor)”.

[0087] Gut microbiota: The number of Bifidobacteria and Lactobacillus (beneficial bacteria) in the feces of the subjects was detected by 16S rRNA gene sequencing, and was tested once before the experiment and once on day 28 of the experiment.

[0088] Table 1 Results of fat reduction efficacy

[0089] Table 2 Stability Test Results

[0090] Table 3. Sensory evaluation of taste (average score, out of 10)

[0091] Table 4 Results of Intestinal Health Test

[0092] like Figure 1 As shown, Example 2 demonstrated a significant decrease in body fat percentage and serum triglycerides, an increase in basal metabolic rate of nearly 10%, and a weight loss rebound rate of only 3.1%, far superior to the comparative groups. This proves that the product's five-in-one weight loss system—combining fat burning, sugar control, detoxification, nutritional supplementation, and intestinal care—works synergistically: the fat-burning combination of coffee powder, L-carnitine, and kale significantly improves fat breakdown efficiency; citrus aurantium and kale control sugar and detoxify; and metabolic regulators (L-alanine and inulin) effectively increase basal metabolic rate, fundamentally reducing the weight loss rebound rate and addressing the technical pain points of limited weight loss effects and easy rebound in existing weight loss drinks.

[0093] like Figure 2 As shown, in Example 2, the retention rates of L-carnitine and tea polyphenols exceeded 90% within 28 days of refrigeration, with no layering, precipitation, or off-odors. In contrast, the retention rates of active ingredients in control group 4 and comparative group 6, which lacked an active ingredient protectant, were only 60%-70%, with some exhibiting sensory degradation. This demonstrates that the active ingredient protectant, composed of vitamin E, glutathione, and tea polyphenols in a ratio of 1:0.8:1.2, effectively inhibits the oxidative decomposition of active ingredients through a dual protection mechanism of "lipid solubility + water solubility." The targeted protection process maximizes the preservation of raw material activity, significantly improving the physicochemical and sensory stability of the product.

[0094] like Figure 3 As shown, the overall acceptance score of Example 2 was 8.8 (excellent), with significantly lower scores for bitterness and astringency than the control groups, and moderate sweetness and richness. This demonstrates the synergistic effect of stevia, lemon extract, and concentrated eucalyptus juice, effectively neutralizing the astringency of kale, the bitterness of coffee, and the raw taste of chia seeds. Tea polyphenols further aided in harmonizing the taste, solving the problem of poor taste in existing weight-loss drinks. In contrast, the control group without eucalyptus had poor taste acceptance due to the lack of sweetness-harmonizing components, verifying the core role of eucalyptus in harmonizing the taste.

[0095] like Figure 4As shown, the incidence of intestinal discomfort in Example 2 group was only 5%, and the number of Bifidobacteria and Lactobacillus increased by more than 30%, which was far superior to the blank group and the control groups. This proves that the compound prebiotics (fructooligosaccharides and galactooligosaccharides) synergistically promote the proliferation of beneficial intestinal bacteria with roasted and crushed chia seeds, reduce intestinal discomfort caused by dietary fiber intake, and solve the technical pain points of existing weight loss drinks such as nutritional imbalance and heavy intestinal burden; the incidence of intestinal discomfort in Comparative Example 1 group was as high as 35%, verifying the necessity of this component.

[0096] Therefore, the present invention adopts the above-mentioned kale black coffee slimming drink and its preparation method. Through scientific component ratio and optimized preparation process, it achieves synergistic improvement in fat reduction effect, product stability, taste acceptance and nutritional balance. It overcomes the defects of existing slimming drinks such as limited fat reduction effect, poor taste, unbalanced nutrition, easy oxidation of active ingredients and easy rebound, and has good industrial application value.

[0097] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can still be made to the technical solutions of the present invention, and these modifications or equivalent substitutions cannot cause the modified technical solutions to deviate from the spirit and scope of the technical solutions of the present invention.

Claims

1. A slimming drink of kale black coffee, characterized in that, The components include the following components by mass fraction: coffee powder 8-15 parts, kale original pulp 20-35 parts, remaining oil orange concentrated juice 5-12 parts, chia seed 1-4 parts, L-carnitine 0.5-2 parts, stevia sugar substitute 0.1-0.8 parts, complex prebiotics 1-3 parts, collagen peptide 0.3-1 part, lemon extract 1-2.5 parts, purified water 30-50 parts, active protective agent 0.2-0.6 parts, metabolic regulator 0.1-0.3 parts.

2. The collard green black coffee weight loss drink according to claim 1, characterized in that: The active protective agent is composed of vitamin E, glutathione and tea polyphenol in a weight ratio of 1:0.8:1.

2.

3. The collard green black coffee weight loss drink according to claim 1, characterized in that: The L-carnitine is L-carnitine tartrate.

4. The collard green black coffee weight loss drink according to claim 1, characterized in that: The metabolic regulator is a complex of L-alanine and inulin, and the complex weight ratio is 2:

3.

5. The collard green black coffee weight loss drink according to claim 1, wherein: The complex prebiotics is composed of fructooligosaccharide and galactooligosaccharide in a weight ratio of 2:

1. ​ 6. The collard green black coffee weight loss drink according to claim 1, wherein: The collagen peptide is selected from small molecule fish collagen peptide with a molecular weight of ≤1000 Da. ​ 7. The method of claim 1-6, wherein the method is characterized in that, The method comprises the following steps: Step 1, preparing kale original pulp, pretreating L-carnitine and chia seed; Step 2, adding the kale original pulp and coffee powder into a blending tank, controlling the temperature of the blending tank at 25-28 DEG C, stirring at a speed of 500-600 r / min for 5-7 min to realize preliminary fusion and avoid clumping in subsequent mixing; increasing the temperature of the blending tank to 30 DEG C, and then adding the remaining oil orange concentrated juice and L-carnitine solution in sequence, continuing to stir for 10-12 min to ensure that the liquid components are uniformly dispersed while avoiding damage to active ingredients at high temperature; reducing the temperature of the blending tank to 28 DEG C, adding chia seed, stevia sugar substitute, complex prebiotics, collagen peptide, lemon extract and metabolic regulator, adjusting the stirring speed to 800-900 r / min, and continuing to stir for 15-20 min to obtain a mixed solution; Step 3, sending the mixed solution obtained in step 2 into a vacuum degassing machine, controlling the degassing temperature at 20-25 DEG C, the vacuum degree at 0.06-0.08 MPa, and the degassing time at 8-10 min to remove bubbles in the mixed solution; vacuum degassing can avoid stratification and precipitation of the beverage during storage, avoid poor taste caused by bubbles, and improve product stability; Step 4, sending the mixed solution after degassing in step 3 into an ultra-high temperature instantaneous sterilization machine for sterilization, sending the sterilized and cooled mixed solution into a sterile standing tank, controlling the standing temperature at 10-15 DEG C, filtering after standing to remove precipitated particles, obtaining a refined mixed solution, and then performing filling and refrigeration.

8. The method for preparing a kale black coffee slimming drink according to claim 7, characterized in that: In step 1, the kale original pulp is prepared: fresh kale is washed and cut into 1-2 cm pieces, and then put into a low-temperature cell disruptor, and 1.5-2 times the weight of the kale of purified water and vitamin E are added, the cell disruption temperature is controlled at 0-5 DEG C, the cell disruption speed is 20000-22000 r / min, and the cell disruption time is 8-12 min to obtain the kale original pulp.

9. The method for preparing a kale black coffee slimming drink according to claim 7, characterized in that: In step 1, the L-carnitine is pretreated: the L-carnitine is dissolved in warm water at 30-40 DEG C, and then glutathione and tea polyphenol are added to prepare an L-carnitine solution for standby.

10. The method for preparing a kale black coffee slimming drink according to claim 7, characterized in that: In step 1, the chia seed pretreatment: the chia seeds were put into a roaster, the roasting temperature was controlled at 80-90℃, the roasting time was 15-20 min, and then the product was cooled to room temperature and put into a grinder to be ground to 80-100 mesh to obtain the chia seed powder, which was ready for use.

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