CN111053232A - Nutritional meal replacement composition for controlling weight and preparation method thereof - Google Patents

Nutritional meal replacement composition for controlling weight and preparation method thereof Download PDF

Info

Publication number
CN111053232A
CN111053232A CN201911400094.0A CN201911400094A CN111053232A CN 111053232 A CN111053232 A CN 111053232A CN 201911400094 A CN201911400094 A CN 201911400094A CN 111053232 A CN111053232 A CN 111053232A
Authority
CN
China
Prior art keywords
parts
weight
protein
meal replacement
fruit
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201911400094.0A
Other languages
Chinese (zh)
Inventor
王波
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Guangzhou Zhongshi Kekang Health Food Co Ltd
Original Assignee
Guangzhou Zhongshi Kekang Health Food Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Guangzhou Zhongshi Kekang Health Food Co Ltd filed Critical Guangzhou Zhongshi Kekang Health Food Co Ltd
Priority to CN201911400094.0A priority Critical patent/CN111053232A/en
Publication of CN111053232A publication Critical patent/CN111053232A/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a nutritional meal replacement composition for controlling weight and a preparation method thereof. The nutritional meal replacement composition for controlling the weight comprises the following components in parts by weight: 10-25 parts of chia seed powder, 5-15 parts of plantain seed powder, 14-40 parts of protein, 10-25 parts of dietary fiber, 0.2-0.5 part of compound nutrition enhancer, 1.3-2.6 parts of mineral substance, 0.05-0.1 part of sweetening agent, 3-8 parts of fruit and vegetable powder, 0-5 parts of plant extract and 0-5 parts of flavor regulator. The weight-losing tea can effectively control the weight by the synergistic matching of the raw materials in a specific ratio, and has obvious weight-losing effect after long-term meal replacement. The meal replacement composition provided by the invention can provide sufficient nutrition for eaters on the basis of weight reduction, is beneficial to improving the physique of obese patients, and has wide universality; the preparation method provided by the invention is simple in process and convenient to operate.

Description

Nutritional meal replacement composition for controlling weight and preparation method thereof
Technical Field
The invention relates to the technical field of foods, in particular to a nutritional meal replacement composition for controlling weight and a preparation method thereof.
Background
With the development of economy and improvement of physical life, the prevalence rate of overweight/obesity in China is increasing year by year and is in a current situation. At present, because weight-losing medicines have the defects of easy rebound, large side effect and violent action mechanism, meal replacement is pursued by more and more consumers due to the advantages of health and simplicity.
Meal replacement, also called meal replacement food, is food for replacing part or all dinners, and common meal replacement forms comprise meal replacement powder, meal replacement porridge, meal replacement biscuits and the like. Besides providing a large amount of various nutrient substances for the human body quickly and conveniently, the meal replacement also has the characteristics of high fiber, low calorie, easy satiety and the like. However, in the current meal replacement in the market, cereals and foods rich in dietary fibers are mainly used as main raw materials, but the foods have short metabolism time in vivo and are easy to cause hunger sensation.
Disclosure of Invention
The invention aims to provide a nutritional meal replacement composition for controlling weight and a preparation method thereof, so as to solve the technical problems.
In order to achieve the purpose, the technical scheme of the invention is as follows:
in a first aspect, the present invention provides a nutritional meal replacement composition for controlling weight, comprising, in parts by weight: 10-25 parts of chia seed powder, 5-15 parts of plantain seed powder, 14-40 parts of protein, 10-25 parts of dietary fiber, 0.2-0.5 part of compound nutrition enhancer, 1.3-2.6 parts of mineral substance, 0.05-0.1 part of sweetening agent, 3-8 parts of fruit and vegetable powder, 0-5 parts of plant extract and 0-5 parts of flavor regulator.
Preferably, the protein is selected from any one or more of milk protein, whey protein, wheat protein, pea protein, rice protein, soy protein isolate, peanut protein, walnut protein and corn protein.
Further preferably, the protein comprises the following components in parts by weight: 1-5 parts of milk protein, 3-10 parts of whey protein and 10-25 parts of soybean protein isolate.
Preferably, the fruit and vegetable powder is prepared by the following method:
cleaning and sterilizing fruit and vegetable raw materials, peeling and removing seeds, cutting into small pieces, airing, mixing the aired fruit and vegetable raw materials with distilled water, breaking the wall and smashing into pulp, carrying out ultrasonic treatment to obtain fruit and vegetable pulp, and sequentially carrying out vacuum freeze drying, stirring and crushing and microwave sterilization on the obtained fruit and vegetable pulp to obtain the fruit and vegetable powder.
Further preferably, the fruit and vegetable raw material is selected from one or more of citrus, opuntia ficus-indica, seaweed, konjac, carrot, potato, white kidney bean, cranberry, papaya, grapefruit, pumpkin seed, broccoli, red date, longan, celery, cabbage, spinach, aloe, kudzu root and kudzu.
Further preferably, the fruit and vegetable raw materials comprise, by weight: 1-5 parts of citrus, 1-5 parts of pomelo cactus, 1-5 parts of seaweed, 0.5-2 parts of cranberry, 0.5-2 parts of pawpaw, 0.5-2 parts of grapefruit, 0.5-1 part of aloe, 3-10 parts of celery and 3-10 parts of cabbage.
Preferably, the plant extract is selected from one or more of green coffee bean extract, cassia seed extract, lotus leaf extract, fructus cannabis extract, barley shoot extract, green tea extract, gynostemma pentaphyllum extract, harlequin glorybower leaf extract and dalbergia wood leaf extract.
Preferably, the sweetener is selected from one or more of aspartame, sucralose, maltitol, xylitol, steviol glycosides and acesulfame potassium.
Preferably, the flavor regulator is selected from one or more of edible essence, matcha powder, vanilla powder, mango powder, strawberry powder, cocoa powder, coffee and banana powder.
In a second aspect, the present invention provides a method for preparing a nutritional meal replacement composition for weight management according to the first aspect, comprising the steps of:
(1) putting chia seeds, plantain seed powder, protein and dietary fiber into a mixer, and stirring and mixing for 3-10 min;
(2) then putting the compound nutrition enhancer, mineral substances, fruit and vegetable powder and the plant extract into a mixer, and stirring and mixing for 5-15 min;
(4) adding the sweetening agent and the flavor regulator into a mixer, and stirring and mixing for 3-10 min.
Compared with the prior art, the invention has the beneficial effects that:
the weight-losing tea can effectively control the weight by the synergistic matching of the raw materials in a specific ratio, and has obvious weight-losing effect after long-term meal replacement. The meal replacement composition provided by the invention can provide sufficient nutrition for eaters on the basis of weight reduction, can obviously prolong the satiety time under the synergistic effect of the components such as plant extract, fruit and vegetable powder, protein and the like, is rich in functional components due to plant extraction, is beneficial to improving the physique of obese patients, and has wide universality; in addition, the preparation method provided by the invention is simple in process and convenient to operate.
Detailed Description
The following further describes the embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
In a first aspect, the present invention provides a nutritional meal replacement composition for controlling weight, comprising, in parts by weight: 10-25 parts of chia seed powder, 5-15 parts of plantain seed powder, 14-40 parts of protein, 10-25 parts of dietary fiber, 0.2-0.5 part of compound nutrition enhancer, 1.3-2.6 parts of mineral substance, 0.05-0.1 part of sweetening agent, 3-8 parts of fruit and vegetable powder, 0-5 parts of plant extract and 0-5 parts of flavor regulator.
In this embodiment, the protein is selected from any one or more of milk protein, whey protein, wheat protein, pea protein, rice protein, soy protein isolate, peanut protein, walnut protein, and corn protein.
Further, the protein comprises the following components in parts by weight: 1-5 parts of milk protein, 3-10 parts of whey protein and 10-25 parts of soybean protein isolate.
In the embodiment, the fruit and vegetable powder is prepared by the following method:
cleaning and sterilizing fruit and vegetable raw materials, peeling and removing seeds, cutting into small pieces, airing, mixing the aired fruit and vegetable raw materials with distilled water, breaking the wall and smashing into pulp, carrying out ultrasonic treatment to obtain fruit and vegetable pulp, and sequentially carrying out vacuum freeze drying, stirring and crushing and microwave sterilization on the obtained fruit and vegetable pulp to obtain the fruit and vegetable powder.
Further, the ultrasonic treatment conditions are as follows: the ultrasonic frequency is 200-500 KHz, and the ultrasonic time is 20-40 min.
Further, the vacuum freeze-drying conditions are as follows: the temperature is-50 to-80 ℃, and the time is 1 to 1.5 hours.
Further, the microwave sterilization conditions are as follows: the microwave power is 300-600W, and the time is 1-3 min.
Further, the fruit and vegetable raw material is selected from one or more of citrus, Opuntia ficus-indica, seaweed, konjak, carrot, potato, white kidney bean, cranberry, papaya, grapefruit, pumpkin seed, broccoli, red date, longan, celery, cabbage, spinach, aloe, kudzu root and kudzu root.
Further, the fruit and vegetable raw materials comprise the following components in parts by weight: 1-5 parts of citrus, 1-5 parts of pomelo cactus, 1-5 parts of seaweed, 0.5-2 parts of cranberry, 0.5-2 parts of pawpaw, 0.5-2 parts of grapefruit, 0.5-1 part of aloe, 3-10 parts of celery and 3-10 parts of cabbage.
In the present embodiment, the plant extract is one or more selected from the group consisting of green coffee bean extract, cassia seed extract, lotus leaf extract, hemp seed extract, barley shoot extract, green tea extract, gynostemma pentaphyllum extract, harlequin glorybower leaf extract, and dalbergia wood leaf extract.
Further, the plant extract comprises a green coffee bean extract, a cassia seed extract, a lotus leaf extract, a fructus cannabis extract and a rosewood leaf extract in a weight ratio of 1-2.5: 0.5-1.5: 0.2-0.8: 0.1-0.5.
In this embodiment, the sweetener is selected from one or more of aspartame, sucralose, maltitol, xylitol, steviol glycosides and acesulfame k.
In this embodiment, the flavor modifier is selected from one or more of powdered green tea, powdered vanilla, powdered mango, powdered strawberry, powdered cocoa, coffee and powdered banana.
In a second aspect, the present invention provides a method for preparing a nutritional meal replacement composition for weight management according to the first aspect, comprising the steps of:
(1) putting chia seeds, plantain seed powder, protein and dietary fiber into a mixer, and stirring and mixing for 3-10 min;
(2) then putting the compound nutrition enhancer, mineral substances, fruit and vegetable powder and the plant extract into a mixer, and stirring and mixing for 5-15 min;
(4) adding the sweetening agent and the flavor regulator into a mixer, and stirring and mixing for 3-10 min.
The following examples are described in further detail.
It can be understood that the fruit and vegetable powder in the following examples 1 to 4 is prepared by the following method:
weighing the following fruit and vegetable raw materials in parts by weight: 4.5 parts of citrus, 3 parts of opuntia ficus-indica, 2 parts of seaweed, 1 part of cranberry, 1 part of pawpaw, 1 part of grapefruit, 0.8 part of aloe, 8 parts of celery and 6 parts of cabbage, cleaning and sterilizing the fruit and vegetable raw materials, peeling and removing seeds, cutting into small pieces, drying in the air, mixing the dried fruit and vegetable raw materials with distilled water, breaking the wall into pulp, performing ultrasonic treatment to obtain fruit and vegetable pulp, and performing vacuum freeze drying, stirring and crushing and microwave sterilization on the obtained fruit and vegetable pulp in sequence to obtain fruit and vegetable powder, wherein the ultrasonic treatment conditions are as follows: the ultrasonic frequency is 300KHz, and the ultrasonic time is 30 min; the vacuum freeze-drying conditions were: the temperature is-70 ℃, the time is 1.5h, and the microwave sterilization conditions are as follows: the microwave power is 500W, and the time is 2 min.
It can be understood that the fruit and vegetable powder in the following example 5 is prepared by the following method:
weighing the following fruit and vegetable raw materials in parts by weight: 1 part of citrus, 5 parts of pomelo cactus, 1 part of seaweed, 2 parts of cranberry, 2 parts of pawpaw, 0.5 part of grapefruit, 0.5 part of aloe, 3 parts of celery and 10 parts of cabbage, cleaning and sterilizing the fruit and vegetable raw materials, peeling and removing seeds, cutting into small pieces, drying in the air, mixing the dried fruit and vegetable raw materials with distilled water, breaking the wall into pulp, performing ultrasonic treatment to obtain fruit and vegetable pulp, and performing vacuum freeze drying, stirring and crushing and microwave sterilization on the obtained fruit and vegetable pulp in sequence to obtain fruit and vegetable powder, wherein the ultrasonic treatment conditions are as follows: the ultrasonic frequency is 200KHz, and the ultrasonic time is 40 min; the vacuum freeze-drying conditions were: the temperature is-50 ℃, the time is 1.5h, and the microwave sterilization conditions are as follows: the microwave power is 500W, and the time is 1 min.
It can be understood that the fruit and vegetable powder in the following example 6 is prepared by the following method:
weighing the following fruit and vegetable raw materials in parts by weight: 5 parts of citrus, 1 part of pomelo cactus, 1 part of seaweed, 0.5 part of cranberry, 0.5 part of pawpaw, 2 parts of grapefruit, 1 part of aloe, 10 parts of celery and 3 parts of cabbage, cleaning and sterilizing the fruit and vegetable raw materials, peeling and removing seeds, cutting into small pieces, drying in the air, mixing the dried fruit and vegetable raw materials with distilled water, breaking the wall into pulp, performing ultrasonic treatment to obtain fruit and vegetable pulp, and performing vacuum freeze drying, stirring and crushing and microwave sterilization on the obtained fruit and vegetable pulp in sequence to obtain fruit and vegetable powder, wherein the ultrasonic treatment conditions are as follows: the ultrasonic frequency is 500KHz, and the ultrasonic time is 20 min; the vacuum freeze-drying conditions were: the temperature is-80 ℃, the time is 1h, and the microwave sterilization conditions are as follows: the microwave power is 600W, and the time is 3 min.
It can be understood that the nutritional additives in the following examples 1 to 4 comprise, in parts by weight: 1.4 parts of calcium lactate, 0.07 part of ferric pyrophosphate, 0.1 part of zinc gluconate and 0.3 part of magnesium oxide.
It is understood that the nutritional supplement of example 5 below, in parts by weight, comprises: 1 part of calcium lactate, 0.05 part of ferric pyrophosphate, 0.08 part of zinc gluconate and 0.2 part of magnesium oxide.
It is understood that the nutritional supplement of example 6 below, in parts by weight, comprises: 0.5 part of compound nutrition enhancer, 2 parts of calcium lactate, 0.08 part of ferric pyrophosphate, 0.12 part of zinc gluconate and 0.4 part of magnesium oxide.
Examples 1 to 6
Weighing the raw materials according to the mixture ratio shown in the table 1, and preparing the weight-controlled nutritional meal replacement composition according to the following preparation method:
(1) mixing chia seed, Plantago ovata seed powder, protein and dietary fiber in a mixer for 5 min;
(2) then putting the compound nutrition enhancer, mineral substances, fruit and vegetable powder and plant extract into a mixer, stirring and mixing for 10 min;
(4) adding sweetener and flavor regulator into a mixer, stirring and mixing for 8 min.
TABLE 1 raw material ratios (in parts by weight, parts) of examples 1 to 6
Figure BDA0002347259600000051
Example 7
To further illustrate the beneficial effects of the present invention, this example prepared a meal replacement composition similar to example 1, differing from example 1 only in that: in this example, green coffee bean extract, cassia seed extract, lotus leaf extract, hemp seed extract, and rosewood leaf extract were not added.
Example 8
To further illustrate the beneficial effects of the present invention, this example prepared a meal replacement composition similar to example 1, differing from example 1 only in that: in this example, no fruit and vegetable powder was added.
Weight control efficacy test
In order to further illustrate the beneficial effects of the invention, the invention refers to a weight-reducing function test method in health food test and evaluation technical specifications (2003 edition) to perform an effect verification test, male rats with the body weight of 100-180 g are selected and divided into 10 groups of 10 animals, the nutritional meal replacement composition is fed for 45 days by using the meal replacement composition of examples 1-8 of the invention, the body weights of Kunming rats before and after the test are recorded, and the changes of the food intake and the fat/body ratio of the Kunming rats before and after the test are recorded, and the specific results are shown in table 2.
TABLE 2 Effect of meal-replacement compositions on food intake, weight gain and lipid/body ratio in rats
Group of Source of meal replacement Weight gain (g) Food intake (g/day) Fat/body ratio (%)
Group 1 Example 1 40.52±4.31 24.31±3.12 1.84±0.23
Group 2 Example 2 43.02±4.33 25.36±3.47 1.89±0.34
Group 3 Example 3 41.20±4.25 25.78±3.10 1.88±0.30
Group 4 Example 4 42.18±4.01 24.31±3.55 1.86±0.42
Group 5 Example 5 43.24±4.32 25.01±4.20 1.92±0.31
Group 6 Example 6 42.48±4.56 24.97±3.74 1.95±0.29
Group 7 Example 7 48.65±5.02 25.97±4.01 2.14±0.52
Group 8 Example 8 47.25±5.67 26.01±4.16 2.02±0.41
Blank control group —— 45.67±7.34 23.14±3.12 2.48±0.57
Obesity model group —— 68.24±9.41 26.78±4.29 4.01±0.64
Human body efficacy test
To further illustrate the beneficial effects of the present invention, the following human efficacy tests were also performed:
a total of 18 subjects with age ranging from 26 to 30 years were selected and divided into 3 groups of 6 subjects, 3 males and 3 females, and during the test period, breakfast was taken according to the usual habit, the meal replacement compositions of example 1, example 1 and example 2 were respectively consumed at noon, the time from eating to feeling hunger was recorded on days 7, 14 and 21, and the average value of each group was calculated, and the results are shown in table 3.
Table 3 human efficacy test results
Figure BDA0002347259600000061
According to human body efficacy tests, the time of satiety can be obviously prolonged under the synergistic effect of various plant extracts, fruit and vegetable powder and protein powder, and meanwhile, the plant extracts are rich in functional components and are beneficial to improving the physique of obese patients.
The embodiments of the present invention have been described in detail, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.

Claims (10)

1. A nutritional meal replacement composition for controlling weight, comprising in parts by weight: 10-25 parts of chia seed powder, 5-15 parts of plantain seed powder, 14-40 parts of protein, 10-25 parts of dietary fiber, 0.2-0.5 part of compound nutrition enhancer, 1.3-2.6 parts of mineral substance, 0.05-0.1 part of sweetening agent, 3-8 parts of fruit and vegetable powder, 0-5 parts of plant extract and 0-5 parts of flavor regulator.
2. The weight management nutritional meal replacement composition according to claim 1, wherein the protein is selected from any one or more of milk protein, whey protein, wheat protein, pea protein, rice protein, soy protein isolate, peanut protein, walnut protein, corn protein.
3. The weight management nutritional meal replacement composition according to claim 2, wherein the protein comprises, in parts by weight: 1-5 parts of milk protein, 3-10 parts of whey protein and 10-25 parts of soybean protein isolate.
4. The weight management nutritional meal replacement composition of claim 1, wherein the fruit and vegetable powder is prepared by the following method:
cleaning and sterilizing fruit and vegetable raw materials, peeling and removing seeds, cutting into small pieces, airing, mixing the aired fruit and vegetable raw materials with distilled water, breaking the wall and smashing into pulp, carrying out ultrasonic treatment to obtain fruit and vegetable pulp, and sequentially carrying out vacuum freeze drying, stirring and crushing and microwave sterilization on the obtained fruit and vegetable pulp to obtain the fruit and vegetable powder.
5. The weight management nutritional meal replacement composition according to claim 4, wherein the fruit and vegetable material is selected from one or more of citrus, opuntia ficus-indica, seaweed, konjac, carrot, potato, navy bean, cranberry, papaya, grapefruit, pumpkin seed, broccoli, red date, longan, celery, cabbage, spinach, aloe, kudzu, and agrimony.
6. The weight control nutritional meal replacement composition according to claim 5, wherein the fruit and vegetable raw materials comprise, in parts by weight: 1-5 parts of citrus, 1-5 parts of pomelo cactus, 1-5 parts of seaweed, 0.5-2 parts of cranberry, 0.5-2 parts of pawpaw, 0.5-2 parts of grapefruit, 0.5-1 part of aloe, 3-10 parts of celery and 3-10 parts of cabbage.
7. The weight control nutritional meal replacement composition according to claim 1, wherein the plant extract is selected from one or more of green coffee bean extract, cassia seed extract, lotus leaf extract, hemp seed extract, barley shoot extract, green tea extract, gynostemma pentaphylla extract, harlequin glorybower leaf extract, and dalbergia wood leaf extract.
8. The weight management nutritional meal replacement composition according to claim 1, wherein the sweetener is selected from one or more of aspartame, sucralose, maltitol, xylitol, steviol glycosides and acesulfame k.
9. The weight control nutritional meal replacement composition according to claim 1, wherein the flavor modulator is selected from one or more of a flavorant, a matcha powder, a vanilla powder, a mango powder, a strawberry powder, a cocoa powder, a coffee, and a banana powder.
10. A method of preparing a weight management nutritional meal replacement composition according to any one of claims 1 to 9, comprising the steps of:
(1) putting chia seeds, plantain seed powder, protein and dietary fiber into a mixer, and stirring and mixing for 3-10 min;
(2) then putting the compound nutrition enhancer, mineral substances, fruit and vegetable powder and the plant extract into a mixer, and stirring and mixing for 5-15 min;
(4) adding the sweetening agent and the flavor regulator into a mixer, and stirring and mixing for 3-10 min.
CN201911400094.0A 2019-12-30 2019-12-30 Nutritional meal replacement composition for controlling weight and preparation method thereof Pending CN111053232A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201911400094.0A CN111053232A (en) 2019-12-30 2019-12-30 Nutritional meal replacement composition for controlling weight and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201911400094.0A CN111053232A (en) 2019-12-30 2019-12-30 Nutritional meal replacement composition for controlling weight and preparation method thereof

Publications (1)

Publication Number Publication Date
CN111053232A true CN111053232A (en) 2020-04-24

Family

ID=70305364

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201911400094.0A Pending CN111053232A (en) 2019-12-30 2019-12-30 Nutritional meal replacement composition for controlling weight and preparation method thereof

Country Status (1)

Country Link
CN (1) CN111053232A (en)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105815701A (en) * 2016-03-17 2016-08-03 天津元恒德科技有限公司 Dietary fiber nutritional meal replacement powder and preparation method thereof
CN106261439A (en) * 2016-09-08 2017-01-04 深圳万和制药有限公司 Protein Diets fiber meal replacement powder and preparation method
CN107594514A (en) * 2017-11-02 2018-01-19 光明乳业股份有限公司 It is a kind of for full nutritional meal replacement powder of population of adolescent and preparation method thereof
CN107822148A (en) * 2017-11-02 2018-03-23 光明乳业股份有限公司 A kind of full nutritional meal replacement powder and preparation method thereof
CN108094945A (en) * 2016-11-24 2018-06-01 沈阳味丹生物科技有限公司 A kind of preparation method of instant fruit vegetable powder
CN108835628A (en) * 2018-07-24 2018-11-20 江苏朸健生命科技发展有限公司 Weight losing meal-replacing powder and preparation method thereof
CN110326782A (en) * 2019-08-16 2019-10-15 成都三勒浆药业集团四川华美制药有限公司 A kind of nutritional meal replacement and preparation method thereof with effect of weight reducing

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105815701A (en) * 2016-03-17 2016-08-03 天津元恒德科技有限公司 Dietary fiber nutritional meal replacement powder and preparation method thereof
CN106261439A (en) * 2016-09-08 2017-01-04 深圳万和制药有限公司 Protein Diets fiber meal replacement powder and preparation method
CN108094945A (en) * 2016-11-24 2018-06-01 沈阳味丹生物科技有限公司 A kind of preparation method of instant fruit vegetable powder
CN107594514A (en) * 2017-11-02 2018-01-19 光明乳业股份有限公司 It is a kind of for full nutritional meal replacement powder of population of adolescent and preparation method thereof
CN107822148A (en) * 2017-11-02 2018-03-23 光明乳业股份有限公司 A kind of full nutritional meal replacement powder and preparation method thereof
CN108835628A (en) * 2018-07-24 2018-11-20 江苏朸健生命科技发展有限公司 Weight losing meal-replacing powder and preparation method thereof
CN110326782A (en) * 2019-08-16 2019-10-15 成都三勒浆药业集团四川华美制药有限公司 A kind of nutritional meal replacement and preparation method thereof with effect of weight reducing

Similar Documents

Publication Publication Date Title
Nwafor et al. Chemical composition and nutritive benefits of chicory (Cichorium intybus) as an ideal complementary and/or alternative livestock feed supplement
Tang et al. Date fruit: chemical composition, nutritional and medicinal values, products
CN108835628B (en) Weight-losing meal replacement powder and preparation method thereof
CN104642933A (en) Nutritional whole-grain cereal meal and preparation method thereof
CN102987293A (en) Uncooked food fruit and vegetable powder especially suitable for women and making method of uncooked food fruit and vegetable powder
KR101840774B1 (en) Chicken breast containing medicinal herb extract and manufacturing method thereby
KR20200010912A (en) Food additives
CN103844249A (en) Nutritional food, and preparation method thereof
Niazi et al. Date palm: composition, health claim and food applications
CN103271158B (en) Health preserving cereal milk and preparation method thereof
Niazi et al. An overview: Date palm seed coffee, a functional beverage
JP2005500074A (en) Nutritional supplements derived from herbs for women / pregnant women and methods for preparing the same
KR100602281B1 (en) The diet-meal power composite which is contained slices of process-genseng
CN105918854A (en) Passion fruit flavored compound chenopodium quinoa instant meal and preparation method thereof
CN111053232A (en) Nutritional meal replacement composition for controlling weight and preparation method thereof
JP2016034239A (en) Health food
JP2019041661A (en) Health food
CN104187899A (en) Stomach-strengthening digestion-helping beef soup base and processing method thereof
KR20090019964A (en) A anti-obesity composition comprising chia seed
CN103393082A (en) Preparation method of flavored fruit and vegetable nutrient paste and flavored fruit and vegetable nutrient paste prepared by same
Kausar et al. IMPROVING THE QUALITY AND SHELF LIFE OF GOAT MEAT PATTIES WITH HERB AND HUSK INCORPORATION.
CN106617228A (en) Weight-reducing and recuperating meal and preparation method thereof
KR101935915B1 (en) Food containing cricket and snail mixture and method of manufacture
Aladekoyi et al. Comparative studies of the nutritional and phytochemical constituents of African oil bean (Pentaclethra macrophylla Benth) and African bean (Anthonotha macrophylla) for human consumption
KR20170021477A (en) Chicken breast containing medicinal herb extract and manufacturing method thereby

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20200424

RJ01 Rejection of invention patent application after publication