CN118805891B - Composition for inhibiting fat absorption and controlling body weight and preparation method thereof - Google Patents
Composition for inhibiting fat absorption and controlling body weight and preparation method thereof Download PDFInfo
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- CN118805891B CN118805891B CN202411056117.1A CN202411056117A CN118805891B CN 118805891 B CN118805891 B CN 118805891B CN 202411056117 A CN202411056117 A CN 202411056117A CN 118805891 B CN118805891 B CN 118805891B
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- 238000004260 weight control Methods 0.000 description 1
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
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Abstract
The invention discloses a composition for inhibiting fat absorption and controlling weight and a preparation method thereof, belonging to the technical field of food and medicine health care products, the preparation method comprises the steps of drying treatment, mixing, ultrasonic treatment, high-speed shearing, low-temperature drying and the like, so that the uniformity, the stability and the bioavailability of the composition are ensured. Compared with the prior art, the preparation method provided by the invention has the advantage that the obtained composition realizes synergistic full-link blocking of heat absorption. Aiming at the food digestion path, the food has the advantages of inhibiting fat absorption, controlling weight, reducing heat to be converted into fat, reducing the possibility of obesity formation, and having positive effects on weight loss and weight management. Meanwhile, the composition can improve metabolism, regulate blood sugar and blood fat, and has good taste.
Description
Technical Field
The invention relates to the technical field of edible and medicinal health products, in particular to a composition for inhibiting fat absorption and controlling weight and a preparation method thereof.
Background
With the acceleration of modern life pace, unhealthy eating habits and sedentary lifestyles lead to increasingly serious obesity problems. Obesity not only affects the physical health of people, but can also cause a variety of chronic diseases such as cardiovascular disease, diabetes and certain types of cancer. Therefore, it is becoming particularly important to develop foods and supplements that can help control body weight and improve metabolic health.
Traditional weight loss methods include diet, exercise and medication, but these methods often suffer from poor compliance, limited effectiveness or side effects. In recent years, attention has been paid to the potential of natural ingredients in weight loss and metabolic health. In particular, some plant extracts and functional food ingredients are favored for their potential health benefits and fewer side effects.
Under such a background, researchers have found that various plant extracts, such as EGCG (epigallocatechin gallate) in green tea extract, have the effects of promoting fat burning, inhibiting fat synthesis, regulating blood sugar and blood lipid, and the like. In addition, conjugated Linoleic Acid (CLA) and other components have been shown to reduce body fat content, increase muscle mass, and have a positive impact on weight loss and weight management.
However, the use of these natural ingredients in the food industry presents challenges such as low bioavailability, poor mouthfeel, poor stability, etc. In addition, how to combine these components effectively to form a synergistic complex to achieve better weight loss effect is a hotspot of current research.
The patent CN115989867B issued by the Chinese invention discloses a citrus fruit powder composition for losing weight, a preparation method and application thereof, wherein the weight part of the citrus fruit powder composition comprises, by weight, 10-40 parts of enzymolysis citrus powder, 30-70 parts of citrus fiber and 10-20 parts of Guarana extract. According to the invention, the enzymolysis citrus powder, the citrus fiber and the guarana extract are compounded, so that the purposes of effectively reducing energy intake, improving fat combustion, inhibiting fat absorption and controlling weight are achieved. The invention also provides a preparation method of the citrus fruit powder composition, and the enzymatic hydrolysis citrus powder is prepared in an enzymatic hydrolysis mode, and contains a large amount of polyphenol substances which are beneficial to fat burning and weight losing. However, the orange fruit powder composition prepared by the invention has poor taste and insignificant weight-losing effect.
Disclosure of Invention
Aiming at the defects of the prior art, the research aims at developing a novel composition for inhibiting fat absorption and controlling weight, and provides a safe, effective and convenient weight management solution for users by carefully selecting and proportioning various natural components with weight losing efficacy, utilizing the synergistic effect of the natural components to improve metabolism, inhibit fat absorption and control weight, and improve mouthfeel and stability.
In order to achieve the above object, the present invention adopts the following technical scheme:
a composition for inhibiting fat absorption and controlling body weight is prepared by the following steps:
step 1, carrying out drying treatment for 5-10 hours at 30-50 ℃ on grape powder, green tea powder, lotus leaf powder, pumpkin dietary fiber powder and white kidney bean extract, and uniformly mixing to obtain mixed powder;
And 2, adding the conjugated linoleic acid glycerol microcapsule powder, the okra powder, the citrus fiber powder, the apple powder, the mulberry leaf concentrated powder, the chitosan, the isomaltitol and the compound into the mixed powder, fully mixing all the components by using a stirrer until a uniform powdery mixture is formed, and drying the powdery mixture at 30-50 ℃ for 5-15 hours to obtain the composition for inhibiting fat absorption and controlling weight.
The grape powder comprises, by weight, 5-10 parts of grape powder, 3-5 parts of green tea powder, 1-3 parts of lotus leaf powder, 6-8 parts of pumpkin dietary fiber powder, 2-4 parts of white kidney bean extract, 2-4 parts of conjugated linoleic acid glycerol microcapsule powder, 1-2 parts of okra powder, 3-5 parts of citrus fiber powder, 1-3 parts of apple powder, 1-2 parts of mulberry leaf concentrated powder, 1-3 parts of chitosan, 5-10 parts of isomaltitol and 4-6 parts of a compound.
The preparation method of the compound comprises the following steps of:
S1, fully dissolving 10-20 parts of plant pectin in 130-180 parts of buffer solution, adding 0.2-0.4 part of pectase solution for enzymolysis reaction, pouring the reaction solution into 200-300 parts of 90-98 wt% ethanol aqueous solution for sedimentation, centrifuging, collecting sediment, and vacuum drying to obtain pectin enzymatic hydrolysate;
S2, dispersing 60-80 parts of protein in 200-300 parts of water, heating and stirring at 40-50 ℃ to enable the protein to be completely hydrated to obtain an aqueous dispersion, mixing the pectin enzymatic hydrolysate aqueous solution prepared in the step S1 with the aqueous dispersion, and stirring the mixture to be uniform to obtain a mixture A;
S3, mixing 120-180 parts of the mixture A prepared in the step S2, 100-150 parts of the sweetener and 100-150 parts of starch, and adjusting the pH to 2.5-4 by adopting a pH regulator to form a mixture B;
S4, mixing 200-300 parts of soybean oil with 1-3 parts of emulsifier Tween80, 4-6 parts of antioxidant and 0.4-0.6 part of essence, homogenizing to form a composite oil emulsion, mixing the mixture C prepared in the step S3 with the composite oil emulsion, adding 5-10 parts of calcium salt, shearing for 3-8 minutes at 8000-12000 rpm, heating for 5-15 minutes at 60-70 ℃, cooling at room temperature to form stable gel, and curing and forming the formed gel at 1-5 ℃ to obtain the composite.
The enzymolysis temperature is 20-30 ℃ and the enzymolysis time is 1-3 hours.
The ultrasonic treatment power is 100-300W, the frequency is 20-60 kHz, and the treatment time is 10-40 minutes.
The pH regulator is at least one of citric acid and tartaric acid.
The plant pectin is at least one of apple pectin and orange pectin.
The protein is at least one of wheat gluten, whey protein and soybean protein isolate.
The buffer solution is acetic acid-sodium acetate buffer solution.
The starch is at least one of corn starch, potato starch and tapioca starch.
The sweetener is at least one of fructose and sucrose.
The antioxidant is at least one of ascorbyl palmitate and tea polyphenol.
The calcium salt is at least one of calcium bicarbonate and calcium citrate.
The essence is at least one of coconut essence and cream essence.
The invention can also uniformly mix the composition for inhibiting fat absorption and controlling weight, sugar powder and dressing and press the mixture into the pressed candy.
The roles of the various substances in the present invention are summarized below:
grape powder provides natural sweetness and antioxidant substances in grape.
The green tea powder contains tea polyphenols and epicatechin gallate, especially catechin, and is effective in improving metabolism and promoting fat burning.
Lotus leaf powder is traditionally used for weight loss and may help control appetite.
The pumpkin dietary fiber powder increases fiber intake, is beneficial to intestinal health and promotes satiety.
The white kidney bean extract contains ingredients that help to inhibit amylase activity and reduce carbohydrate absorption.
The conjugated linoleic acid glycerol microcapsule powder contains Conjugated Linoleic Acid (CLA), and is helpful for reducing body fat and increasing muscle mass.
Okra powder may contain ingredients that help improve intestinal function.
The citrus fiber powder provides fiber, helps to control blood glucose and promote intestinal health.
Apple meal is often rich in dietary fiber and pectin, which help to increase satiety, reduce food intake, and possibly assist in fat metabolism and excretion by promoting intestinal health.
The mulberry leaf concentrated powder contains various bioactive components such as mulberry leaf flavone and 1-Deoxynojirimycin (DNJ), which have been studied to show effects of lowering blood sugar and improving insulin resistance. In addition, mulberry leaves may also help to regulate fat metabolism and reduce fat absorption.
Chitosan, a dietary fiber, helps to reduce fat absorption.
Isomalt acts as a low calorie sweetener providing sweetness without adding calories.
The pectin zymolyte is a product obtained by zymolysis of pectin, and is helpful for improving the texture and stability of food.
Wheat gluten provides protein and helps to form a stable aqueous dispersion.
Fructose acts as a sweetener, providing energy.
Tapioca starch acts as a stabilizer to aid in the formation of a gel structure.
Citric acid is used to adjust the pH and aids in gel formation.
L-ascorbyl palmitate is used as an antioxidant and helps to maintain the freshness of the grease.
Coconut flavor provides a specific flavor, enhancing the sensory experience of the food.
Soybean oil is used as base oil of composite oil emulsion to provide essential fatty acid.
The emulsifier Tween80 helps to form and stabilize the emulsion.
Calcium citrate may help improve texture and stability during gel formation.
These ingredients work together to form a composition that aims to inhibit fat absorption, control body weight, promote healthy weight loss, while taking into account nutritional, flavor and food processing requirements.
Compared with the prior art, the method has the following beneficial effects:
1) The invention realizes synergistic effect by combining a plurality of natural ingredients such as grape powder, green tea powder, lotus leaf powder and the like, and apple powder, mulberry leaf concentrated powder and the like and utilizing the unique biological activities of the natural ingredients, and possibly has better effects on inhibiting fat absorption and controlling weight.
2) The invention adopts the mode of combining pectin zymolyte and wheat gluten to form a stable gel structure, and improves the emulsifying property and the stability through ultrasonic treatment and high-speed shearing technology, which is an innovative preparation method in the prior art and is beneficial to improving the overall performance of the product.
3) The composition aims to achieve the purposes of health and weight losing by adding the components which are helpful for inhibiting fat absorption and controlling weight on the premise of reducing the change of the original flavor of food, and meets the requirements of modern consumers on health food.
4) The composition of the invention shows low toxicity and no genetic toxicity through safety toxicology evaluation and stability test, and has no negative effect on the health and physiological functions of animal models after long-term intake, thus showing that the composition has good safety and stability.
Detailed Description
The main material sources are as follows:
Pectase, ningxia Shangsheng industrial group Co., ltd., activity of 30 ten thousand u/g, model FDG-2259.
Acetic acid-sodium acetate buffer-Fuzhou Wei Bakang Biotechnology Co., ltd., pH 5.5, brand Wabcan.
The conjugated linoleic acid glycerol microcapsule powder is prepared by the Siam Hairyveromyces Biotechnology Co., ltd, 60% specification and food grade.
Apple pectin, wheat gluten, whey protein, soy protein isolate, coconut essence, orange pectin, fructose, sucrose, potato starch, tapioca starch, corn starch, L-ascorbyl palmitate, grape powder, green tea powder, lotus leaf powder, pumpkin dietary fiber powder, okra powder, citrus fiber powder, chitosan, isomalt and apple powder are all food-grade.
White kidney bean extract is obtained by conventional water extraction method. The mulberry leaf concentrated powder is obtained by extracting by a conventional water extraction method and drying.
The design idea of the invention is to create a composition with the functions of inhibiting fat absorption and controlling weight, and aims to promote metabolism, fat burning and blood sugar control and improve the texture and flavor of food through carefully selecting and proportioning a series of natural ingredients with health benefits. The core component comprises green tea extract, apple powder, mulberry leaf concentrated powder, etc., which each function with its bioactive substances such as tea polyphenols, hydroxycitric acid and Momordica charantia essence. In addition, stable gel is formed by compounding pectin zymolyte and wheat gluten, so that the emulsifying property and stability are enhanced, and the health benefit of the composition is further improved. In the preparation process, the ultrasonic treatment and high-speed shearing technology are adopted to ensure the uniform dispersion and the optimal effect of the components. Finally, the powdery composition which is easy to store and use is obtained through the steps of low-temperature drying and solidification, so that the daily intake of consumers is convenient, the biological activity of the components is maintained, and the requirements of healthy weight losing and metabolism improvement are met.
Example 1
A composition for inhibiting fat absorption and controlling body weight is prepared by the following steps:
step 1, drying 8g of grape powder, 4g of green tea powder, 2g of lotus leaf powder, 7g of pumpkin dietary fiber powder and 3g of white kidney bean extract for 6 hours at a temperature of 40 ℃ to remove excessive water, ensure uniform mixing and obtain mixed powder;
step 2, adding 3g of conjugated linoleic acid glycerol microcapsule powder, 1.5g of okra powder, 4g of citrus fiber powder, 2g of apple powder, 1.5g of mulberry leaf concentrated powder, 2g of chitosan, 8g of isomalt and 5g of compound into the mixed powder, fully mixing all the components by using a stirrer until a uniform powdery mixture is formed, and drying the powdery mixture at 40 ℃ for 10 hours to remove residual moisture, thereby obtaining the composition for inhibiting fat absorption and controlling weight.
The preparation method of the compound comprises the following steps:
S1, fully dissolving 15g of apple pectin in 150g of acetic acid-sodium acetate buffer solution, adding 0.3g of pectase solution for enzymolysis reaction at 25 ℃ for 2 hours, pouring the reaction solution into 250g of 95wt% ethanol aqueous solution for sedimentation, centrifuging, collecting sediment, and vacuum drying to obtain pectin enzymatic hydrolysate;
s2, dispersing 70g of wheat gluten in 250g of water, heating and stirring at 45 ℃ to completely hydrate the wheat gluten to obtain an aqueous dispersion, mixing the pectin enzymatic hydrolysate aqueous solution prepared in the step S1 with the aqueous dispersion, and stirring the mixture to be uniform to obtain a mixture A;
S3, mixing 150g of the mixture A prepared in the step S2, 120g of fructose and 130g of tapioca starch, regulating the pH value to 3 by adopting citric acid to form a mixture B, carrying out ultrasonic treatment on the mixture B, wherein the ultrasonic treatment power is 200W, the frequency is 40kHz, and the treatment time is 30 minutes to enhance the emulsifying property and the stability of the mixture B;
S4, mixing 250g of soybean oil with 2g of emulsifier Tween80, 5g of L-ascorbyl palmitate and 0.5g of coconut essence, homogenizing to form composite oil emulsion, mixing the mixture C prepared in the step S3 with the composite oil emulsion, adding 8g of calcium citrate, shearing at 10000rpm for 5 minutes, heating at 65 ℃ for 10 minutes, cooling at room temperature to form stable gel, and solidifying and forming the formed gel at 4 ℃ to obtain the composite.
Example 2
A method for preparing a fat absorption-inhibiting, weight-controlling composition was substantially the same as in example 1, except that the complex was prepared by a different method.
The preparation method of the compound comprises the following steps:
S1, fully dissolving 15g of orange peel pectin in 150g of acetic acid-sodium acetate buffer solution, adding 0.3g of pectase solution for enzymolysis reaction at 25 ℃ for 2 hours, pouring the reaction solution into 250g of 95wt% ethanol aqueous solution for sedimentation, centrifuging, collecting sediment, and vacuum drying to obtain pectin enzymatic hydrolysate;
s2, dispersing 70g of wheat gluten in 250g of water, heating and stirring at 45 ℃ to completely hydrate the wheat gluten to obtain an aqueous dispersion, mixing the pectin enzymatic hydrolysate aqueous solution prepared in the step S1 with the aqueous dispersion, and stirring the mixture to be uniform to obtain a mixture A;
S3, mixing 150g of the mixture A prepared in the step S2, 120g of fructose and 130g of tapioca starch, regulating the pH value to 3 by adopting citric acid to form a mixture B, carrying out ultrasonic treatment on the mixture B, wherein the ultrasonic treatment power is 200W, the frequency is 40kHz, and the treatment time is 30 minutes to enhance the emulsifying property and the stability of the mixture B;
S4, mixing 250g of soybean oil with 2g of emulsifier Tween80, 5g of L-ascorbyl palmitate and 0.5g of coconut essence, homogenizing to form composite oil emulsion, mixing the mixture C prepared in the step S3 with the composite oil emulsion, adding 8g of calcium citrate, shearing at 10000rpm for 5 minutes, heating at 65 ℃ for 10 minutes, cooling at room temperature to form stable gel, and solidifying and forming the formed gel at 4 ℃ to obtain the composite.
Example 3
A method for preparing a fat absorption-inhibiting, weight-controlling composition was substantially the same as in example 1, except that the complex was prepared by a different method.
The preparation method of the compound comprises the following steps:
S1, fully dissolving 15g of apple pectin in 150g of acetic acid-sodium acetate buffer solution, adding 0.3g of pectase solution for enzymolysis reaction at 25 ℃ for 2 hours, pouring the reaction solution into 250g of 95wt% ethanol aqueous solution for sedimentation, centrifuging, collecting sediment, and vacuum drying to obtain pectin enzymatic hydrolysate;
S2, dispersing 70g of soybean protein isolate in 250g of water, heating and stirring at 45 ℃ to completely hydrate the soybean protein isolate to obtain an aqueous dispersion;
S3, mixing 150g of the mixture A prepared in the step S2, 120g of fructose and 130g of tapioca starch, regulating the pH value to 3 by adopting citric acid to form a mixture B, carrying out ultrasonic treatment on the mixture B, wherein the ultrasonic treatment power is 200W, the frequency is 40kHz, and the treatment time is 30 minutes to enhance the emulsifying property and the stability of the mixture B;
S4, mixing 250g of soybean oil with 2g of emulsifier Tween80, 5g of L-ascorbyl palmitate and 0.5g of coconut essence, homogenizing to form composite oil emulsion, mixing the mixture C prepared in the step S3 with the composite oil emulsion, adding 8g of calcium citrate, shearing at 10000rpm for 5 minutes, heating at 65 ℃ for 10 minutes, cooling at room temperature to form stable gel, and solidifying and forming the formed gel at 4 ℃ to obtain the composite.
Example 4
A method for preparing a fat absorption-inhibiting, weight-controlling composition was substantially the same as in example 1, except that the complex was prepared by a different method.
The preparation method of the compound comprises the following steps:
S1, fully dissolving 15g of apple pectin in 150g of acetic acid-sodium acetate buffer solution, adding 0.3g of pectase solution for enzymolysis reaction at 25 ℃ for 2 hours, pouring the reaction solution into 250g of 95wt% ethanol aqueous solution for sedimentation, centrifuging, collecting sediment, and vacuum drying to obtain pectin enzymatic hydrolysate;
S2, dispersing 70g of whey protein in 250g of water, heating and stirring at 45 ℃ to completely hydrate the whey protein to obtain an aqueous dispersion;
S3, mixing 150g of the mixture A prepared in the step S2, 120g of fructose and 130g of tapioca starch, regulating the pH value to 3 by adopting citric acid to form a mixture B, carrying out ultrasonic treatment on the mixture B, wherein the ultrasonic treatment power is 200W, the frequency is 40kHz, and the treatment time is 30 minutes to enhance the emulsifying property and the stability of the mixture B;
S4, mixing 250g of soybean oil with 2g of emulsifier Tween80, 5g of L-ascorbyl palmitate and 0.5g of coconut essence, homogenizing to form composite oil emulsion, mixing the mixture C prepared in the step S3 with the composite oil emulsion, adding 8g of calcium citrate, shearing at 10000rpm for 5 minutes, heating at 65 ℃ for 10 minutes, cooling at room temperature to form stable gel, and solidifying and forming the formed gel at 4 ℃ to obtain the composite.
Example 5
A method for preparing a fat absorption-inhibiting, weight-controlling composition was substantially the same as in example 1, except that the complex was prepared by a different method.
The preparation method of the compound comprises the following steps:
S1, fully dissolving 15g of apple pectin in 150g of acetic acid-sodium acetate buffer solution, adding 0.3g of pectase solution for enzymolysis reaction at 25 ℃ for 2 hours, pouring the reaction solution into 250g of 95wt% ethanol aqueous solution for sedimentation, centrifuging, collecting sediment, and vacuum drying to obtain pectin enzymatic hydrolysate;
s2, dispersing 70g of wheat gluten in 250g of water, heating and stirring at 45 ℃ to completely hydrate the wheat gluten to obtain an aqueous dispersion, mixing the pectin enzymatic hydrolysate aqueous solution prepared in the step S1 with the aqueous dispersion, and stirring the mixture to be uniform to obtain a mixture A;
S3, mixing 150g of the mixture A prepared in the step S2, 120g of sucrose and 130g of tapioca starch, regulating the pH value to 3 by adopting citric acid to form a mixture B, carrying out ultrasonic treatment on the mixture B, wherein the ultrasonic treatment power is 200W, the frequency is 40kHz, and the treatment time is 30 minutes to enhance the emulsifying property and the stability of the mixture B;
S4, mixing 250g of soybean oil with 2g of emulsifier Tween80, 5g of L-ascorbyl palmitate and 0.5g of coconut essence, homogenizing to form composite oil emulsion, mixing the mixture C prepared in the step S3 with the composite oil emulsion, adding 8g of calcium citrate, shearing at 10000rpm for 5 minutes, heating at 65 ℃ for 10 minutes, cooling at room temperature to form stable gel, and solidifying and forming the formed gel at 4 ℃ to obtain the composite.
Example 6
A method for preparing a fat absorption-inhibiting, weight-controlling composition was substantially the same as in example 1, except that the complex was prepared by a different method.
The preparation method of the compound comprises the following steps:
S1, fully dissolving 15g of apple pectin in 150g of acetic acid-sodium acetate buffer solution, adding 0.3g of pectase solution for enzymolysis reaction at 25 ℃ for 2 hours, pouring the reaction solution into 250g of 95wt% ethanol aqueous solution for sedimentation, centrifuging, collecting sediment, and vacuum drying to obtain pectin enzymatic hydrolysate;
s2, dispersing 70g of wheat gluten in 250g of water, heating and stirring at 45 ℃ to completely hydrate the wheat gluten to obtain an aqueous dispersion, mixing the pectin enzymatic hydrolysate aqueous solution prepared in the step S1 with the aqueous dispersion, and stirring the mixture to be uniform to obtain a mixture A;
S3, mixing 150g of the mixture A prepared in the step S2, 120g of fructose and 130g of potato starch, regulating the pH to 3 by using citric acid to form a mixture B, carrying out ultrasonic treatment on the mixture B, wherein the ultrasonic treatment power is 200W, the frequency is 40kHz, and the treatment time is 30 minutes to enhance the emulsifying property and the stability of the mixture B;
S4, mixing 250g of soybean oil with 2g of emulsifier Tween80, 5g of L-ascorbyl palmitate and 0.5g of coconut essence, homogenizing to form composite oil emulsion, mixing the mixture C prepared in the step S3 with the composite oil emulsion, adding 8g of calcium citrate, shearing at 10000rpm for 5 minutes, heating at 65 ℃ for 10 minutes, cooling at room temperature to form stable gel, and solidifying and forming the formed gel at 4 ℃ to obtain the composite.
Example 7
A method for preparing a fat absorption-inhibiting, weight-controlling composition was substantially the same as in example 1, except that the complex was prepared by a different method.
The preparation method of the compound comprises the following steps:
S1, fully dissolving 15g of apple pectin in 150g of acetic acid-sodium acetate buffer solution, adding 0.3g of pectase solution for enzymolysis reaction at 25 ℃ for 2 hours, pouring the reaction solution into 250g of 95wt% ethanol aqueous solution for sedimentation, centrifuging, collecting sediment, and vacuum drying to obtain pectin enzymatic hydrolysate;
s2, dispersing 70g of wheat gluten in 250g of water, heating and stirring at 45 ℃ to completely hydrate the wheat gluten to obtain an aqueous dispersion, mixing the pectin enzymatic hydrolysate aqueous solution prepared in the step S1 with the aqueous dispersion, and stirring the mixture to be uniform to obtain a mixture A;
S3, mixing 150g of the mixture A prepared in the step S2, 120g of fructose and 130g of corn starch, regulating the pH to 3 by using citric acid to form a mixture B, carrying out ultrasonic treatment on the mixture B, wherein the ultrasonic treatment power is 200W, the frequency is 40kHz, and the treatment time is 30 minutes to enhance the emulsifying property and the stability of the mixture B;
S4, mixing 250g of soybean oil with 2g of emulsifier Tween80, 5g of L-ascorbyl palmitate and 0.5g of coconut essence, homogenizing to form composite oil emulsion, mixing the mixture C prepared in the step S3 with the composite oil emulsion, adding 8g of calcium citrate, shearing at 10000rpm for 5 minutes, heating at 65 ℃ for 10 minutes, cooling at room temperature to form stable gel, and solidifying and forming the formed gel at 4 ℃ to obtain the composite.
Comparative example 1
A composition for inhibiting fat absorption and controlling body weight is prepared by the following steps:
step 1, drying 8g of grape powder, 4g of green tea powder, 2g of lotus leaf powder, 7g of pumpkin dietary fiber powder and 3g of white kidney bean extract for 6 hours at a temperature of 40 ℃ to remove excessive water, ensure uniform mixing and obtain mixed powder;
Step 2, adding 3g of conjugated linoleic acid glycerol microcapsule powder, 1.5g of okra powder, 4g of citrus fiber powder, 2g of apple powder, 1.5g of mulberry leaf concentrated powder, 2g of chitosan and 8g of isomalt into the mixed powder, fully mixing all the components by using a stirrer until a uniform powdery mixture is formed, and drying the powdery mixture at 40 ℃ for 10 hours to remove residual moisture, thereby obtaining the composition for inhibiting fat absorption and controlling weight.
Test example 1
Body weight change monitoring experiment
1. Experimental materials and procedure
1.1 Experimental materials
Experimental animals healthy male SD rats of 2 months of age were selected, and the initial body weight was controlled at (98+ -2) g for 72 animals, which was provided by Beijing biological experimental animal research institute.
Feeding conditions all rats were fed in an SPF grade laboratory environment inside the company (ambient temperature was controlled at 24±2 ℃ and relative humidity was maintained at 55% ±5%).
The feed comprises 10g of egg yolk powder, 8g of refined vegetable oil, 0.2g of cholesterol, 7g of whey protein, 14g of milk powder, 0.3g of mineral salt, 0.5g of vitamin premix, 60g of basic feed and 4200kcal/kg of total calories per 100g of specially designed high-fat feed.
1.2 Experimental design
Grouping 72 rats were randomly grouped into 9 groups of 8 rats each, including a control group and 8 experimental groups.
Treatment of the experimental group the control group and the experimental group were given high fat diet, the experimental group was given a composition for inhibiting fat absorption and controlling body weight by oral administration twice daily (dose 1000 mg/(kg.d)), and the control group was given an equal amount of clear water.
Dosing regimen the fat absorption-inhibiting and weight-controlling composition is dissolved in distilled water to a predetermined concentration.
Dosing time points were 8 am and 4 pm daily for 4 weeks.
1.3 Observations index and determination method
Weight monitoring the weight of each rat was recorded accurately at the beginning of the experiment, and fed individually, ensuring adequate water and food supply.
Data recording food intake of rats was recorded every two weeks and body weight was measured simultaneously.
The test results are shown in Table 1.
TABLE 1
| Experimental protocol | Initial body weight (g) | Two weeks (g) | Four sides (g) |
| Example 1 | 106.4±2.6 | 135.5±3.1 | 180.1±4.3 |
| Example 2 | 107.1±2.1 | 139.4±3.3 | 190.4±4.6 |
| Example 3 | 105.8±2.3 | 138.4±3.5 | 189.3±4.3 |
| Example 4 | 106.7±2.2 | 139.7±3.3 | 189.6±4.7 |
| Example 5 | 106.4±2.4 | 136.3±2.9 | 182.5±4.0 |
| Example 6 | 105.4±2.2 | 141.5±3.8 | 190.7±3.9 |
| Example 7 | 107.8±2.0 | 140.2±2.7 | 190.4±4.4 |
| Comparative example 1 | 106.5±2.8 | 145.4±3.2 | 203.6±4.9 |
| Control group | 107.3±2.8 | 165.8±3.6 | 228.5±4.8 |
Test example 2
Safety toxicology assessment
Experiments were performed following the food safety toxicology assessment procedure and method (revised 2015) published by the national health committee, and the specific experimental methods and results are summarized below:
a. Acute toxicity test the drink corresponding to 150 times of the recommended dose of human body is given to experimental animals at one time, no obvious toxic symptoms or adverse reactions are observed during observation, and animal death events are not recorded after continuous monitoring for 2 weeks, which indicates that the drink belongs to the category of low toxicity.
B. Genotoxicity evaluation A series of genotoxicity tests including an improved Ames test, a mouse peripheral blood cell micronucleus test and a male mouse sperm cell morphology observation test are carried out, all three test results show negative, and the drink has no genotoxicity and does not cause gene mutation.
C. The sub-chronic feeding study is that continuous feeding experiments are carried out on rats for 35 days, the overall health condition, blood biochemical indexes and histopathological changes of important organs of the rats are closely monitored, no obvious adverse effect or abnormal indexes are found during the experiment, and the long-term intake of the drink has no negative effect on the health and physiological functions of the rats.
Test example 3
Flavor evaluation
The fat absorption-inhibiting and weight-controlling compositions of the experimental and control groups were precisely measured at a concentration of 7.5g/L, placed in a sample container, and deionized water was added to promote uniform dispersion thereof. And then heated in a 65 ℃ water bath to promote dissolution, after which it was allowed to stand at ambient temperature (22 ℃) for 3 hours to form a test beverage. After the beverage temperature naturally fell to ambient temperature, sensory evaluation was performed according to the following evaluation system.
Sensory evaluation system
5 Minutes excellent (having pleasant bitter taste, hardly perceived as astringent)
4 Minutes, good (slight astringency can be perceived but overall acceptability is not affected)
The composition is good (there is a certain degree of astringency, which will draw a certain attention)
2 Minutes, general (astringency is obvious, taste experience is affected)
Poor 1 (very strong astringency, severe impact on drinking experience)
The results are shown in Table 2.
TABLE 2
| Experimental protocol | Flavor evaluation |
| Example 1 | 5 |
| Example 2 | 4 |
| Example 3 | 4 |
| Example 4 | 4 |
| Example 5 | 4 |
| Example 6 | 4 |
| Example 7 | 4 |
| Comparative example 1 | 2 |
From test examples 1 to 3, it can be seen that the composition for inhibiting fat absorption and controlling body weight obtained in example 1 of the present invention has good effects of inhibiting fat absorption and controlling body weight and good flavor.
In examples 1 and 2 of the present invention, the main difference is that the pectin types used are different, apple pectin and orange pectin, respectively. The apple pectin used in example 1 may, due to its unique chemical structure and physical properties, form a more stable and fine gel network during the preparation process, which helps to enhance the emulsifying and stability of the compound. The enzymatic hydrolysate of apple pectin may have better dispersibility and improved interaction with proteins, thereby exhibiting better effects in inhibiting fat absorption and controlling body weight. In contrast, the use of orange peel pectin in example 2 may not achieve the same stabilizing effect due to its different chemical composition, which is one of the reasons for the better effect of example 1.
The use of wheat gluten in example 1 may give better results due to its unique structure and functionality than the soy protein isolate and whey protein used in examples 3 and 4, respectively. Wheat gluten contains gluten, a protein with high elasticity and ductility, which forms a stable network structure after hydration. The network structure can help to improve the stability and the emulsifying property of the compound, thereby capturing and stabilizing more emulsion drops in the preparation process and enhancing the functions of inhibiting fat absorption and controlling weight. In addition, the wheat gluten may have better mechanical strength and water holding capacity under acidic conditions (e.g. pH 3), which helps to form a more stable structure in the composite, and thus may enhance the effects of inhibiting fat absorption and controlling body weight. While soy protein isolates and whey proteins, while also having good nutritional and functional properties, wheat gluten may exhibit superior performance due to their unique physicochemical properties under the specific formulation and preparation conditions of the present invention.
In example 1 of the present invention, fructose was chosen for use instead of sucrose in example 5, primarily based on the potential flavor and health benefits of fructose. Fructose is generally considered to be superior in mouthfeel due to its clean sweetness and lower glycemic index, and is capable of providing a fresh, non-greasy, sweet taste experience. Furthermore, fructose has a sweetness of about 1.7 times that of sucrose, which means that less fructose is required to achieve the same sweetness, potentially reducing overall sugar and caloric intake. From a flavor perspective, the sweet taste characteristics of fructose cause it to dissolve more rapidly in the mouth, releasing sweetness rapidly, while sucrose is relatively slow. This rapid sweetness release helps to promote immediate palatability of the product while avoiding astringency or unpleasant mouthfeel due to residual sugar. In addition, the fructose has low hygroscopicity, so that the stability and the taste of the final product can be maintained, and the texture change caused by moisture absorption can be avoided.
The use of tapioca starch in example 1 exhibited better fat absorption inhibition, weight control and flavor than the potato starch in example 6 and the corn starch in example 7, which may be related to the unique properties of tapioca starch. Tapioca starch generally has a higher amylopectin content, which may help to form a more stable gel structure. In the step S3, gel is formed by adjusting the pH value, and the highly branched structure of the tapioca starch possibly provides better emulsifying property and stability for the mixture, and is helpful to form uniform and stable emulsion, so that the effects of inhibiting fat absorption and controlling weight are enhanced. Furthermore, the particle structure and size of tapioca starch may have a positive impact on taste and flavor. The rate of digestion of tapioca starch may be different compared to other starches, which may have a positive effect on inhibiting fat absorption, controlling body weight. The different starch types have different digestion rates and different blood glucose responses in the human body, and the specific digestion characteristics of tapioca starch may help to slow down the absorption of fat and sugar, thereby helping to control body weight.
Claims (7)
1.A method of preparing a composition for inhibiting fat absorption, comprising the steps of:
step 1, carrying out drying treatment for 5-10 hours at 30-50 ℃ on grape powder, green tea powder, lotus leaf powder, pumpkin dietary fiber powder and white kidney bean extract, and uniformly mixing to obtain mixed powder;
step 2, adding conjugated linoleic acid glycerol microcapsule powder, okra powder, citrus fiber powder, apple powder, mulberry leaf concentrated powder, chitosan, isomaltulose alcohol and a compound into the mixed powder, fully mixing all the components by using a stirrer until a uniform powdery mixture is formed, and drying the powdery mixture at 30-50 ℃ for 5-15 hours to obtain a composition for inhibiting fat absorption;
The grape powder, the green tea powder, the lotus leaf powder, the pumpkin dietary fiber powder, the white kidney bean extract, the conjugated linoleic acid glycerol microcapsule powder, the okra powder, the citrus fiber powder, the apple powder, the mulberry leaf concentrated powder, the chitosan, the isomaltitol and the compound of 4-6 parts, wherein the grape powder, the green tea powder, the lotus leaf powder, the pumpkin dietary fiber powder, the white kidney bean extract, the conjugated linoleic acid glycerol microcapsule powder, the okra powder, the orange fiber powder, the apple powder and the isomaltitol are respectively 5-10 parts, 1-3 parts, 5-10 parts and 4-6 parts;
the preparation method of the compound comprises the following steps of:
S1, fully dissolving 10-20 parts of plant pectin in 130-180 parts of buffer solution, adding 0.2-0.4 part of pectase solution for enzymolysis reaction, pouring the reaction solution into 200-300 parts of 90-98 wt% ethanol aqueous solution for sedimentation, centrifuging, collecting sediment, and vacuum drying to obtain pectin enzymatic hydrolysate;
S2, dispersing 60-80 parts of protein in 200-300 parts of water, heating and stirring at 40-50 ℃ to enable the protein to be completely hydrated to obtain an aqueous dispersion, mixing the pectin enzymatic hydrolysate aqueous solution prepared in the step S1 with the aqueous dispersion, and stirring the mixture to be uniform to obtain a mixture A;
S3, mixing 120-180 parts of the mixture A prepared in the step S2, 100-150 parts of the sweetener and 100-150 parts of starch, and adjusting the pH to 2.5-4 by adopting a pH regulator to form a mixture B;
S4, mixing 200-300 parts of soybean oil with 1-3 parts of emulsifier Tween80, 4-6 parts of antioxidant and 0.4-0.6 part of essence, homogenizing to form a composite oil emulsion, mixing the mixture C prepared in the step S3 with the composite oil emulsion, adding 5-10 parts of calcium salt, shearing for 3-8 minutes at 8000-12000 rpm, heating for 5-15 minutes at 60-70 ℃, cooling at room temperature to form stable gel, and curing and forming the formed gel at 1-5 ℃ to obtain a compound;
the plant pectin is apple pectin;
The protein is wheat gluten;
the sweetener is fructose;
The starch is tapioca starch.
2. The method for preparing a fat absorption inhibiting composition according to claim 1, wherein the enzymolysis temperature is 20 to 30 ℃ and the time is 1 to 3 hours;
The ultrasonic treatment power is 100-300W, the frequency is 20-60 kHz, and the treatment time is 10-40 minutes.
3. The method of preparing a fat absorption inhibiting composition according to claim 1, wherein the pH adjuster is at least one of citric acid and tartaric acid.
4. The method of preparing a fat absorption inhibiting composition according to claim 1, wherein the buffer is an acetic acid-sodium acetate buffer.
5. The method of preparing a fat absorption inhibiting composition according to claim 1, wherein the antioxidant is at least one of ascorbyl palmitate and tea polyphenol.
6. The method of preparing a fat absorption inhibiting composition according to claim 1, wherein the calcium salt is at least one of calcium bicarbonate and calcium citrate;
the essence is at least one of coconut essence and cream essence.
7. A composition for inhibiting fat absorption, which is prepared by the method according to any one of claims 1 to 6.
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