CN112006273B - Healthy lipid-reducing meal replacement powder free of ketone production and preparation method thereof - Google Patents

Healthy lipid-reducing meal replacement powder free of ketone production and preparation method thereof Download PDF

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CN112006273B
CN112006273B CN202010506274.3A CN202010506274A CN112006273B CN 112006273 B CN112006273 B CN 112006273B CN 202010506274 A CN202010506274 A CN 202010506274A CN 112006273 B CN112006273 B CN 112006273B
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powder
meal replacement
content
replacement powder
fat
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CN112006273A (en
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邹孝强
伍时彬
肖翎
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Chengdu Tianyi Meishan Nutrition Food Co ltd
Jiangnan University
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Chengdu Tianyi Meishan Nutrition Food Co ltd
Jiangnan University
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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 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
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives 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
    • 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
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/125—Casei
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/175—Rhamnosus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium
    • A23V2400/531—Lactis

Abstract

The application discloses healthy lipid-reducing meal replacement powder without ketone production and a preparation method thereof; wherein, a healthy lipid-reducing meal replacement powder without ketone production, wherein: in the meal replacement powder, the energy supply ratio of the carbohydrate is 17-25%, the energy supply ratio of the protein is 25-40%, the energy supply ratio of the fat is 25-38%, and the energy supply ratio of the dietary fiber is 13-20%, and the meal replacement powder has balanced nutrition, so that a human body takes fat as an energy source preferentially, the metabolic pathway of the human body can be regulated and controlled accurately, and the generation of ketone bodies is avoided, thereby achieving the purposes of health and fat reduction. The formula of the application innovates various creative processes to obtain medium-long carbon chain triglyceride with low partial glyceride content, and the dietary fiber proportion, the prebiotics, the multifunctional mixed probiotics and the like of the whole grain powder, the fruit powder and the nut powder which are easy to brew have the maximum synergistic effect, so that various functional components can play the best effect.

Description

Healthy lipid-reducing meal replacement powder free of ketone production and preparation method thereof
Technical Field
The application belongs to the technical field of functional foods, and particularly relates to healthy lipid-reducing meal replacement powder free of ketone production and a preparation method thereof.
Background
Obesity is an important cause of chronic diseases such as cardiovascular and cerebrovascular diseases, cancers, diabetes mellitus and the like, and is one of ten diseases which threaten human health by the world health organization. According to the statistical mathematics of the world health organization, the number of overweight people in the world exceeds 10 hundred million, and more than 3 hundred million people are severely obese, and the obesity proportion of developing countries is greatly increased. In China, according to the investigation results of nutrition and health conditions published by the Ministry of health, the Ministry of science and technology and the national statistical bureau, 2 hundred million people in 13 hundred million people in China are overweight, and especially overweight of children is rapidly growing. Thus, weight control is a significant problem facing the world. The recommended intervention means for increasing physical activity and reducing total energy intake are correct and effective, but have slower effect, insufficient compliance and are difficult to persist for a long time.
At present, the carbohydrate content in the Chinese diet is relatively high. High carbohydrate diets tend to increase insulin secretion. Insulin is a key hormone that promotes anabolism and fat storage. Insulin stores energy as fat sequestered within adipose tissue, so that energy is not oxidatively utilized by metabolically active tissues, resulting in an intracellular starvation condition. Hunger sensation and appetite reactivity are enhanced, caloric intake is increased, energy is balanced, and fatness is generated. Reducing insulin level, improving cardiovascular metabolism, and reducing body weight. It is generally believed that hyperinsulinemia is secondary to obesity and may be primary in nature, originating from autonomic dysfunction. Obesity is also a leptin resistant state, with defects in leptin signaling promoting caloric intake to maintain normal energy expenditure; insulin acts as an antagonist of endogenous leptin, sharing a central signaling pathway with leptin; inhibiting insulin reduces leptin resistance, thereby reducing caloric intake and increasing voluntary activity. Hyperinsulinemia also interferes with dopamine clearance in the ventral tegmental area and nucleus accumbens, promoting an elevated food reward. Hyperinsulinemia promotes weight gain by the following mechanisms: promoting energy entry into adipose tissue, interfering with leptin signaling, interfering with the regression of food hedonic responses.
Hyperinsulinemia is a necessary consequence of high carbohydrate intake, which inhibits release of fatty acids into the blood in adipose tissue by elevating insulin secretion, anchors fat in adipose tissue, and guides fat in blood circulation into adipose tissue for storage. Metabolically active organ tissues such as heart, muscle, liver, from blood circulation, have reduced available fatty acids, placing these cells in a starvation state, leading to reduced adaptive energy expenditure, increased food intake. Reducing the ratio of carbohydrate to fat energy in food can reduce insulin secretion, increase fat mobilization in adipose tissue, and promote oxidation of free fatty acids in blood circulation. This change in metabolic and endocrine environments is therefore expected to reduce intracellular starvation, reduce hunger sensation, increase body fat loss, and increase energy expenditure. Another possible mechanism for weight loss in low carbon diets is that fat and protein increase satiety, reduce accompanying hypoglycemia, and in turn reduce hunger, reduce total food intake, and produce active energy deficit. The 3 rd mechanism of low carbon diets is that low carbon diets produce a higher metabolic burn than high carbon diets, with an additional 200-300 kcal burn compared to an isocaloric high carbon diet.
The average daily carbohydrate intake varies widely from race to race, so it is very difficult to have a common low carbon standard worldwide. Average carbohydrate intake of 45% (energy source) for most national residents since most cases where carbohydrate is less than 45% are not subject to any metabolic change, carbohydrate is so low that it is a meaningful low-carbon diet when it is capable of producing metabolic changes, i.e. burning fat. Currently, the carbohydrates in the diet are classified into 4 and so on according to the ratio of carbohydrates in total intake energy: (1) very low-carbon (VLC): carbohydrate accounts for less than 10% of total energy, i.e. ketogenic diet; (2) low-carbon (LC): the carbohydrate accounts for less than 26% of the total energy; (3) medium-carbon (MC): the carbohydrate accounts for 26-44% of the total energy; (4) high-carbon (HC): the carbohydrate content is 45% or more of the total energy. When the total energy proportion of carbohydrate in the diet is less than 26%, the functional mode of the organism is changed, and the diet is changed from depending on glucose to depending on fatty acid and ketone body.
The current popular ketogenic diet weight-losing method belongs to extremely low-carbon diet, mainly uses fat to provide energy, and the fat content accounts for 70% -75%. Fatty acids undergo beta oxidation in vivo to acetyl-coa, which needs to be combined with oxaloacetate for complete oxidation into the tricarboxylic acid cycle. In ketogenic diets, most of the acetyl-coa is metabolized to ketone bodies due to the lack of carbohydrates, which is insufficient in oxaloacetate in humans. The ketone body contains 3 components: acetoacetic acid, beta-hydroxybutyric acid and acetone. In the starved or ketogenic state of the human body, fatty acids supply energy to muscles and other tissues, but they cannot enter the brain, and ketogenic amino acids in the liver and ketone bodies produced by fatty acids supply another energy to the brain through transport carriers. Normally, ketone bodies in blood are very tiny, and if ketone bodies in blood are too high and ketone bodies in urine appear, certain health or life risks can exist for patients with some diseases, especially invisible diseases. People who lose weight through ketogenic diet have good initial weight-loss effect, but the proportion of people who can keep weight-loss results is only 1%. Compliance is too poor and only short term lipid-lowering effects make ketogenic diets less effective in weight management.
At present, related patents report meal replacement powder for losing weight and reducing blood fat, but the prior patent technology basically adopts the efficacy of one or a plurality of components to achieve the purpose of losing weight and reducing blood fat, and the problems are not considered from the aspect of regulating the basic metabolism of a human body, so the effect is not ideal.
Disclosure of Invention
This section is intended to outline some aspects of embodiments of the application and to briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section as well as in the description of the application and in the title of the application, which may not be used to limit the scope of the application.
The present application has been made in view of the above technical drawbacks.
Therefore, as one aspect of the application, the application overcomes the defects in the prior art and provides healthy lipid-reducing meal replacement powder without ketone production and a preparation method thereof.
In order to solve the technical problems, the application provides the following technical scheme: a non-ketogenic healthy lipid-lowering meal replacement powder, wherein: in the meal replacement powder, the energy supply ratio of the carbohydrate is 17-25%, the energy supply ratio of the protein is 25-40%, the energy supply ratio of the fat is 25-38%, and the energy supply ratio of the dietary fiber is 13-20%, so that the meal replacement powder has balanced nutrition, the human body takes fat as an energy source preferentially, the metabolic pathway of the human body can be regulated and controlled accurately, and the generation of ketone bodies is avoided, thereby achieving the purposes of health and fat reduction; the meal replacement powder comprises protein, medium-long chain triglyceride fat, dietary fiber, whole grain powder, fruit powder, nut powder and an additive, wherein the protein accounts for 13.4-53.6% of the meal replacement powder, the medium-long chain triglyceride fat accounts for 8-16% of the meal replacement powder, the dietary fiber accounts for 15-32%, the whole grain powder accounts for 10-14%, the fruit powder accounts for 6-10%, the nut powder accounts for 6-12% of the meal replacement powder, and the additive accounts for 1.4-2.6%.
As a preferable scheme of the healthy lipid-reducing meal replacement powder without ketone production, the application comprises the following steps: the medium-long chain triglyceride fat contains medium-long chain triglyceride more than 30%, partial glyceride less than 1% of the fat, saturated fatty acid 25-40%, n-6 polyunsaturated fatty acid 20-40%, and n-3 polyunsaturated fatty acid 4-8%; the medium-long chain triglyceride fat is medium-long chain triglyceride with low partial glyceride content obtained through enzyme catalytic reaction, which is beneficial to promoting the digestion and metabolism of fatty acid, avoiding fat accumulation and prolonging the shelf life of the product.
As a preferable scheme of the healthy lipid-reducing meal replacement powder without ketone production, the application comprises the following steps: the protein in the meal replacement powder is derived from one or more of soybean isolated protein, whey protein, egg white protein, whole grain powder, fruit powder and nut powder, wherein the content of the soybean isolated protein is 8-12%, the content of the whey protein is 7-10%, the content of the egg white protein is 4-10%, the protein content of the whole grain powder is 1-2%, the protein content of the fruit powder is 0.3-0.6%, and the protein content of the nut powder is 1.7-4.1%.
As a preferable scheme of the healthy lipid-reducing meal replacement powder without ketone production, the application comprises the following steps: the carbohydrate in the meal replacement powder is derived from whole grain powder, fruit powder and nut powder, wherein the whole grain powder provides 7.5-11.5% of carbohydrate, the fruit powder provides 4.5-8.5% of carbohydrate, and the nut powder provides 1.0-1.85% of carbohydrate.
As a preferable scheme of the healthy lipid-reducing meal replacement powder without ketone production, the application comprises the following steps: the dietary fiber in the meal replacement powder is one or more of konjac glucomannan, xanthan gum, sodium alginate, whole grain powder, fruit powder and nut powder; wherein, the konjaku gum content is 4-6%, the xanthan gum content is 4-6%, the sodium alginate content is 2-3%, the dietary fiber provided by the whole grain powder is 0.6-0.8%, the dietary fiber provided by the fruit powder is 0.1-0.3%, and the dietary fiber provided by the nut powder is 0.5-1.5%; by adding the enzyme-treated whole grain flour, the fruit flour and the nut flour, on one hand, sufficient dietary fiber, polyphenols and good flavor are provided for the product, and meanwhile, the product has better brewing performance through the hydrolysis of the enzyme.
As a preferable scheme of the healthy lipid-reducing meal replacement powder without ketone production, the application comprises the following steps: the fat in the meal replacement powder is one or more of medium-long chain triglyceride fat powder, whole grain powder, fruit powder and nut powder, wherein the fat content of the medium-long chain triglyceride fat powder is 4.5-12%, the fat content of the whole grain powder is 0.3-0.45%, the fat content of the fruit powder is 0.15-0.35%, and the fat content of the nut powder is 2.5-5%.
As a preferable scheme of the healthy lipid-reducing meal replacement powder without ketone production, the application comprises the following steps: the additive comprises probiotic powder which is beneficial to intestinal microecology balance, and the content of the probiotic powder is 2-3.5%; wherein the probiotics comprise one or more of bacillus coagulans BC01, lactobacillus plantarum PL15, lactobacillus casei CL05, bifidobacterium lactis NJ241 and lactobacillus rhamnosus NJ 551; the bacillus coagulans BC01 is spore-shaped, has high survival rate after entering the intestinal tract, can germinate rapidly within 4-6 hours, is converted into nutrient bacillus coagulans, consumes oxygen in the intestinal tract in the germination process, competes with harmful flora in the intestinal tract for limited nutrients and living space, and simultaneously generates various lactic acid and coagulants for inhibiting harmful bacteria.
As a preferable scheme of the healthy lipid-reducing meal replacement powder without ketone production, the application comprises the following steps: the essential amino acid, vitamin and mineral substances in the meal replacement powder all meet the requirement of human body, so that the human body reaches nitrogen balance, wherein,
histidine is more than or equal to 564.5mg/100g, isoleucine is more than or equal to 1191.0mg/100g, leucine is more than or equal to 2194.4mg/100g, lysine is more than or equal to 1815.3mg/100g, sulfur-containing amino acid (methionine+cysteine) is more than or equal to 893.6mg/100g, aromatic amino acid (tyrosine+phenylalanine) is more than or equal to 2066.8mg/100g, threonine is more than or equal to 998.9mg/100g, tryptophan is more than or equal to 989.9mg/100g, valine is more than or equal to 1280.8mg/100g;
VA content is not more than 12mg/Kg, VD content is not more than 0.2mg/Kg, VE content is not more than 2.360g/Kg, VK content is not more than 0.32mg/Kg, VB1 content is not more than 5.6mg/Kg, VB6 content is not more than 240mg/Kg, VB12 content is not more than 9.6 μg/Kg, pantothenic acid content is not more than 24mg/Kg, folic acid content is not more than 4mg/Kg, nicotinic acid content is not more than 60mg/Kg, nicotinamide content is not more than 1.240g/Kg, choline content is not more than 8.8g/Kg, biotin content is not more than 0.16mg/Kg, and vitamin C content is not more than 40g/Kg;
the content of calcium is not more than 7.6g/Kg, the content of phosphorus is not more than 13.2g/Kg, the content of potassium is not more than 14.4g/Kg, the content of magnesium is not more than 1.32g/Kg, the content of chlorine is not more than 9.2g/Kg, the content of iron is not more than 168mg/Kg, the content of iodine is not more than 2.4mg/Kg, the content of zinc is not more than 124mg/Kg, the content of selenium is not more than 1.6mg/Kg, the content of copper is not more than 28mg/Kg, the content of fluorine is not more than 12mg/Kg, the content of chromium is not more than 0.12mg/Kg, the content of manganese is not more than 40mg/Kg, and the content of molybdenum is not more than 2mg/Kg.
As one aspect of the application, the application overcomes the defects existing in the prior art, provides a medium-long carbon chain triglyceride with low partial glyceride content,
the medium-long carbon chain triglyceride with low partial glyceride content obtained through the enzyme catalytic reaction is beneficial to promoting the digestion and metabolism of fatty acid, avoiding fat accumulation and prolonging the shelf life of the product; wherein the content of medium-long carbon chain triglyceride is more than 30%, and the content of partial glyceride is less than 1% of the grease;
the medium-long chain triglyceride of the low-fraction glyceride is prepared by transesterification and deacidification of base oil, the preparation process is that the base oil is subjected to random transesterification by adopting Novozym 435 lipase with the enzyme adding amount of 8-15%, the reaction temperature is 30-80 ℃, the time is 3-5 h, and the stirring speed is 300-700 rpm, so as to obtain an intermediate product; adding Lipase G with the pH value of 6.0-7.0, mixing the intermediate product and Lipase G according to the proportion of adding 180-1600U of Lipase G into each liter of intermediate product, fully stirring and reacting for 1-3 hours to hydrolyze part of glyceride at the temperature of 30-80 ℃, centrifuging at a high speed to separate oil and aqueous solution, and carrying out molecular distillation on the enzymolysis product to remove fatty acid, thereby obtaining medium-long carbon chain triglyceride with low part glyceride content, wherein the mass fraction of coconut oil in the base oil is 25-35%, olive oil is 8-20%, linseed oil is 4-12%, sunflower seed oil is 8-25%, and walnut kernel oil is 20-50%;
in the medium-long chain triglyceride of the low-fraction glyceride, the content of saturated fatty acid is 2.5-4%, the energy supply ratio is 7-9.5%, the content of linoleic acid is 2.4-3.3%, the energy supply ratio is 5.9-8.2%, the content of linolenic acid is 0.6-0.75 g/100g%, and the energy supply ratio is 1.75-1.95%. .
As one aspect of the application, the application overcomes the defects existing in the prior art and provides a preparation method of medium-long carbon chain triglyceride powder with low partial glyceride content, which comprises the steps of stirring and dissolving acacia; adding medium-long carbon chain triglyceride with low partial glyceride content, and continuously stirring to form emulsion; homogenizing the emulsion, and then spray-drying to obtain grease powder; the mass ratio of the medium-long carbon chain triglyceride with low partial glyceride content to the acacia gum is 1:1; homogenizing for 5min at 14000 r/min; the solvent for dissolving the acacia gum is water at 60 ℃.
The application has the beneficial effects that:
the formula of the application innovates various creative processes to obtain medium-long carbon chain triglyceride with low partial glyceride content, and the dietary fiber proportion, the prebiotics, the multifunctional mixed probiotics and the like of the whole grain powder, the fruit powder and the nut powder which are easy to brew have the maximum synergistic effect, so that various functional components can play the best effect.
Detailed Description
In order that the above-recited objects, features and advantages of the present application will become more apparent, a more particular description of the application will be rendered by reference to specific embodiments thereof.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present application, but the present application may be practiced in other ways other than those described herein, and persons skilled in the art will readily appreciate that the present application is not limited to the specific embodiments disclosed below.
Further, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic can be included in at least one implementation of the application. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Example 1
Selection of Novoz y The m 435 lipase performs random transesterification on the compound vegetable oil to prepare medium-long carbon chain triglyceride, the reaction condition is that the enzyme adding amount is 8% -15%, the reaction temperature is 60 ℃ and the time is 5 hours, and the lipase is recovered through high-speed centrifugal filtration. Lipase G (by Amano Enz y Obtained by fermentation of Penicillium camelerti produced by me Inc.) is arranged at a ratio of 3000 to 8000U/LAnd (3) regulating the pH value of the aqueous solution to 6.0-7.0 by using a phosphate buffer solution, mixing the enzyme reaction intermediate product with the aqueous solution of Lipase G according to the volume ratio of 10 (0.6-2), fully stirring and reacting for 1-3 hours at the temperature of 40-50 ℃ to hydrolyze part of glyceride, and centrifuging at a high speed to separate oil from the aqueous solution. And (3) carrying out molecular distillation on an enzymolysis product obtained by hydrolyzing Lipase G to remove fatty acid, thus obtaining the medium-long carbon chain triglyceride with low partial glyceride content.
Table 1.1 Compound vegetable oil composition volume ratio (%)
Sequence number Coconut oil Linseed oil Walnut kernel oil Olive oil Sunflower seed oil
1 35 10 15 40 0
2 20 2 25 53 0
3 45 13 20 22 0
4 20 4 24 32 20
5 25 6 50 9 10
6 35 10 20 20 15
TABLE 1.2 parameters of the enzymatic transesterification and hydrolysis process for compounding vegetable oils
TABLE 1.3 composition ratio of glycerides in fat after transesterification (%)
Dissolving acacia in distilled water at 60 ℃, magnetically stirring until the acacia is fully dissolved, slowly adding medium-long carbon chain triglyceride with low partial glyceride content, continuously stirring to prepare emulsion with the acacia and the medium-long carbon chain triglyceride accounting for 25%, homogenizing the emulsion on a homogenizer at 14000r/min for 5min, and performing spray drying to obtain powder grease with the ratio of grease to acacia being 1:1.
TABLE 1.4 fatty acid composition and energy supply ratio of powdered oil and fat with number 4
Fatty acid Formula oil Fatty acid composition (%) Energy supply ratio (%E)
C4:0 0.0 0.07 0.03
C6:0 0.0 0.06 0.02
C8:0 1.1 1.14 0.40
C10:0 1.1 1.18 0.41
C12:0 9.5 9.18 3.21
C14:0 3.9 3.95 1.38
C16:0 8.2 8.26 2.89
C16:1 0.3 0.34 0.12
C17:0 0.0 0.05 0.02
C17:1 0.0 0.03 0.01
C18:0 3.0 3.23 1.13
C18:1 38.2 38.16 13.35
C18:2n-6 28.7 28.23 9.87
C18:3n-3 4.9 4.72 1.65
Saturated fatty acids 27.0 27.1 9.5
TABLE 1.5 fatty acid composition and energy supply ratio of powder oil obtained by No. 5
TABLE 1.6 fatty acid composition and energy supply ratio of powdered oil and fat with serial number 6
Fatty acid Formula oil Fatty acid composition (%) Energy supply ratio (%E)
C4:0 0.0 0.32 0.07
C6:0 0.0 0.26 0.05
C8:0 2.0 1.99 0.41
C10:0 1.9 2.23 0.46
C12:0 16.7 15.07 3.10
C14:0 6.8 7.05 1.45
C16:0 8.2 9.04 1.86
C16:1 0.2 0.37 0.08
C17:0 0.0 0.05 0.01
C17:1 0.0 0.03 0.01
C18:0 3.0 3.72 0.77
C18:1 28.7 29.26 6.02
C18:2n-6 24.0 22.92 4.72
C18:3n-3 7.7 6.91 1.42
Saturated fatty acids 38.7 39.7 8.2
After the treatment, the fatty acid energy supply ratio of the powder grease obtained by the serial numbers 1-6 is less than 10, the n-6 polyunsaturated fatty acid energy supply ratio is 2.5-9.0%, and the n-3 polyunsaturated fatty acid energy supply ratio is 0.5-2.0% when the saturated fatty acid energy supply ratio meets the requirements in the reference intake of dietary nutrients of residents in China.
Example 2
The basic formula of the embodiment comprises, by mass, 30 parts of protein (10 parts of soy protein isolate, 10 parts of whey protein and 10 parts of egg white protein respectively), 10 parts of dietary fiber (40%, 40% and 20% of konjac gum, xanthan gum and sodium alginate respectively) 20 parts of medium-long chain fatty powder obtained in the sequence number 1 in the embodiment 1, 10 parts of whole grain powder, 10 parts of fruit powder, 10 parts of nut powder and 9 parts of additives (the mass ratio of each additive is soybean lecithin: L-arabinose: stachyose: probiotic powder: vitamin: sucralose: erythritol=1:0.5:0.5:2.5:1:3.5:0.2:0.8). And (3) fully stirring and uniformly mixing all the weighed material powder.
Wherein, each component and proportion in the whole grain powder, the fruit powder and the nut powder are shown in the following table 2.1.
Cereal flour, fruit flour and nut flour were prepared as follows:
removing impurities from grains, cleaning, transferring to shallow tank container, accelerating germination, culturing at 30deg.C, spraying distilled water to keep rice moist, culturing to bud length of 0.5-1mm, oven drying in 40 deg.C heat pump drying oven, hulling Gu Quchu rice husk with huller, pulverizing germinated brown rice with pulverizer, and sieving with 60 mesh sieve. Weighing 40-50U/g of high-temperature alpha-amylase solution, dissolving in distilled water accounting for 10-15% of the mass of the grains, and uniformly mixing with germinated grain raw materials. Extruding and puffing the materials by a double-screw puffing machine, collecting an extruded sample after discharging is stable, drying at the constant temperature of 55 ℃, crushing the dried sample, and sieving the crushed sample with a 40-mesh sieve;
crushing the impurity-removed shell-free nut raw material, regulating the water content to 10% -20%, adding 2.5% -3.5% of mixed enzyme containing cellulase and protease, uniformly mixing, wherein the proportion of the two enzymes is 8:2, carrying out enzymolysis for 20-30 min, extruding and puffing the material by a double-screw puffing machine, collecting an extruded sample after discharging is stable, drying at the constant temperature of 55 ℃, crushing the dried sample, and sieving by a 40-mesh sieve;
cleaning fruit raw materials, pulping, adding 0.2-0.3 g/kg of ascorbic acid to protect the color of the fruit juice, and adding 2-3% of pectase and cellulase into the fruit juice, uniformly mixing, wherein the ratio of pectase to cellulase is 4:6, carrying out enzymolysis for 15-20 min, and carrying out vacuum freeze drying on the materials under the following drying conditions: the pre-freezing temperature is-40 ℃, the vacuum degree is 10Pa, and the sublimation heating temperature is 50 ℃.
TABLE 2.1 formulation of base materials and chemical composition thereof
Whole grain flour Mass fraction/% Fruit powder Mass fraction/% Nut meal Mass fraction/%
Brown rice 30 Apple tree 30 Peanut 30
Black rice 10 Litchi fruit 20 Walnut 10
Millet 20 Grape 20 Pine nut 10
Highland barley 10 Mango 20 Almond 30
Oat (oat) 20 Strawberry 10 Hazelnut 20
Buckwheat 10
Through detection, the content of the components of the meal replacement powder obtained in the embodiment can provide energy with the ratio shown in table 2.2, and the content of essential amino acids, fatty acids, vitamins and minerals in the healthy lipid-lowering meal replacement powder formula without ketone production is detected, and the result is shown in tables 2.3-2.5. As can be seen from the table, the meal replacement powder of this example has a protein energy ratio of about 38.13%, a carbohydrate energy ratio of 18.78%, a dietary fiber energy ratio of 13.45%, and a fat energy ratio of 29.64%. The saturated fatty acid energy supply ratio in the meal replacement powder is 9.36%, the C18:2n-6 and C18:3n-3 energy supply ratios are 5.96% and 1.75%, respectively, and the requirements of the reference intake (2013 edition) of Chinese resident dietary nutrients on the energy supply ratio of saturated fatty acid (< 10%) n-6 polyunsaturated fatty acid (2.5-9%) and n-3 polyunsaturated fatty acid (0.2-2%) are met.
TABLE 2.2 chemical composition and energy supply ratio of meal replacement powder
Proteins Carbohydrates Dietary fiber Fat
Example 2 5.37 17.43 2.94 4.21
Material ratio/% 35.38 17.43 24.96 12.22
Energy ratio/% 38.13 18.78 13.45 29.64
TABLE 2.3 essential amino acid composition in non-ketogenic healthy fat-reducing meal replacement powders
TABLE 2.4 Mass fraction, content and energy ratio of fatty acids in non-ketogenic healthy fat-reducing meal replacement powder
Mass fractionNumber (%) Content (g/100 g materials) Energy ratio (%)
C8:0 1.31 0.16 0.39
C10:0 1.27 0.16 0.38
C12:0 10.93 1.34 3.24
C14:0 4.43 0.54 1.31
C16:0 8.83 1.08 2.62
C16:1 0.29 0.04 0.09
C18:0 4.83 0.59 1.43
C18:1 42.08 5.14 12.47
C18:2n-6 20.12 2.46 5.96
C18:3n-3 5.92 0.72 1.75
Saturated fatty acids 31.59 3.86 9.36
TABLE 2.5 detection of vitamins and minerals contained in healthy, reduced-fat meal replacement powder without ketogenesis
Example 3
The basic formula of the embodiment comprises, by mass, 21 parts of protein (soy protein isolate: whey protein: egg white protein=8:7:6), 15 parts of dietary fiber (konjac gum, xanthan gum and sodium alginate, which are compounded to form the product with the weight ratio of 40%, 40% and 20% respectively, namely, 6% and 3% of konjac gum, xanthan gum and sodium alginate in the meal replacement dietary fiber), 30 parts of long-chain fatty powder in sequence number 2 in the embodiment 1, 12 parts of whole grain powder, 6 parts of fruit powder, 6 parts of nut powder and 6 parts of additives (the mass ratio of each additive is that soybean lecithin: L-arabinose: stachyose, probiotic powder: vitamin: mineral: sucralose: erythritol=0.8:0.8:0.8:0.3:2:1.2:4:0.3:0.6).
The components and proportions of the whole grain flour, the fruit flour and the nut flour are shown in the following table 3.1:
TABLE 3.1 formulation of base materials and chemical composition thereof
Whole grain flour Mass fraction/% Fruit powder Mass fraction/% Nut meal Mass fraction/%
Brown rice 20 Apple tree 40 Peanut 20
Black rice 20 Litchi fruit 15 Walnut 20
Millet 10 Grape 15 Pine nut 30
Highland barley 20 Mango 15 Almond 20
Oat (oat) 10 Strawberry 15 Hazelnut 10
Buckwheat 20
The meal replacement powder prepared by the embodiment can provide about 26% of protein energy supply ratio, 17% of carbohydrate energy supply ratio, 19% of dietary fiber energy supply ratio and 37% of fat energy supply, and meanwhile, the balance of amino acid and fatty acid of a human body is achieved (according with the reference intake of dietary nutrients of Chinese residents). The saturated fatty acid energy supply ratio in the meal replacement powder is 9.22%, the C18:2n-6 and C18:3n-3 energy supply ratios are 8.14% and 1.69%, respectively, and the requirements of the reference intake (2013 edition) of Chinese resident dietary nutrients on the energy supply ratio of saturated fatty acid (< 10%) n-6 polyunsaturated fatty acid (2.5-9%) and n-3 polyunsaturated fatty acid (0.2-2%) are met. The essential amino acids, fatty acids, vitamins and minerals of the meal replacement powder of this example were tested and the results are shown in tables 3.3 to 3.5.
TABLE 3.2 chemical composition and energy supply ratio of meal replacement powder
TABLE 3.3 essential amino acid composition in meal replacement powder
TABLE 3.4 mass fraction, content and energy ratio of fatty acids in meal replacement powder
Mass fraction (%) Content (g/100 g materials) Energy ratio (%)
C8:0 0.91 0.14 0.34
C10:0 0.89 0.13 0.33
C12:0 7.61 1.14 2.82
C14:0 3.09 0.46 1.14
C16:0 8.85 1.33 3.28
C16:1 0.40 0.06 0.15
C18:0 3.52 0.53 1.31
C18:1 48.22 7.25 17.88
C18:2n-6 21.96 3.30 8.14
C18:3n-3 4.56 0.69 1.69
Saturated fatty acids 24.86 3.74 9.22
TABLE 3.5 composition of vitamins and minerals in meal replacement powder
Vitamins Content (mg/Kg) Mineral substances Content (mg/Kg)
VA 12.1 Calcium 7169
VD 0.22 Phosphorus (P) 10788
VE 1650 Potassium 11197
VK 0.30 Magnesium (Mg) 1269
VB1 5.7 Chlorine 9188
VB2 5.6 Iron (Fe) 170
VB6 203 Iodine 2.2
VB12 9.9(μg/Kg) Zinc alloy 80.5
Pantothenic acid 16.5 Selenium (Se) 1.4
Folic acid 2.4 Copper (Cu) 24
Nicotinic acid 60.7 Fluorine (F) 10.5
Nicotinamide 1233 Chromium (Cr) 0.13
Choline choline 4789 Manganese (Mn) 26
Biotin 0.16 Molybdenum (Mo) 2.1
Example 4
The basic formula of the instant embodiment comprises, by mass, 25 parts of protein (soy protein isolate: whey protein: egg white protein=12:9:4), 13 parts of dietary fiber (konjac gum, xanthan gum and sodium alginate, which are compounded by mixing 40%, 40% and 20% of each, namely 5.2%,5.2% and 2.6% of konjac gum, xanthan gum and sodium alginate in dry dietary fiber of meal replacement powder), 12 parts of long-chain fatty powder in sequence number 3, 14 parts of whole grain powder, 10 parts of fruit powder, 12 parts of nut powder and 9 parts of additives (the mass ratio of each additive is soy lecithin: L-arabinose: stachyose: probiotic powder: vitamin: sucralose: erythritol=1.5:1.2:1.2:2:2:3.5:1.5:4.5:0.5).
Wherein, each component and the proportion of the whole grain powder, the fruit powder and the nut powder are as follows in table 4.1:
TABLE 4.1 formulation of base materials and chemical composition thereof
The meal replacement powder provided by the embodiment can provide about 35% of protein energy supply ratio, 24% of carbohydrate energy supply ratio, 13% of dietary fiber energy supply ratio and 26% of fat energy supply, and meanwhile, the balance of amino acid and fatty acid of a human body is achieved (according with the reference intake of dietary nutrients of Chinese residents). The saturated fatty acid energy supply ratio in the meal replacement powder is 7.25%, the C18:2n-6 and C18:3n-3 energy supply ratios are 6.62% and 1.93%, respectively, and the requirements of the reference intake (2013 edition) of Chinese resident dietary nutrients on the energy supply ratio of saturated fatty acid (< 10%) n-6 polyunsaturated fatty acid (2.5-9%) and n-3 polyunsaturated fatty acid (0.2-2%) are met.
TABLE 4.2 chemical composition and energy supply ratio of meal replacement powder
Proteins Carbohydrates Dietary fiber Fat
Example 4 6.19 20.99 3.34 5.48
Ratio of substances 31.18 20.99 23.53 10.29
Energy ratio 35.80 24.10 13.51 26.59
TABLE 4.3 essential amino acid composition in meal replacement powder
TABLE 4.4 mass fraction, content and energy ratio of fatty acids in meal replacement powder
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TABLE 4.5 composition of vitamins and minerals in meal replacement powder
Vitamins Content (mg/Kg) Mineral substances Content (mg/Kg)
VA 8.1 Calcium 7580
VD 0.3 Phosphorus (P) 13180
VE 2345 Potassium 13500
VK 0.30 Magnesium (Mg) 1180
VB1 5.2 Chlorine 9186
VB2 4.6 Iron (Fe) 75
VB6 116 Iodine 0.43
VB12 9.3(μg/Kg) Zinc alloy 29.8
Pantothenic acid 19.7 Selenium (Se) 0.22
Folic acid 4.1 Copper (Cu) 3.1
Nicotinic acid 58 Fluorine (F) 5.5
Nicotinamide 1202 Chromium (Cr) 0.11
Choline choline 8789 Manganese (Mn) 17.3
Biotin 0.11 Molybdenum (Mo) 0.41
Vitamin C 2356
Example 5:
the sensory evaluation is carried out by adopting a double-blind method, each sample is repeated three times, and sensory evaluation standards are formulated according to the color, the flavor, the taste and the brewing degree of the product, and the overall acceptance is used as an overall evaluation index. Sensory scoring criteria are shown in the table.
TABLE 5.1 sensory scoring criteria
TABLE 5.2 scoring condition
Example 6: human body experiment evaluation
The meal replacement powders of examples 2 to 4 were subjected to human experiments, the study subjects were 12 persons in total, 4 persons in each group, all the subjects were overweight (BMI > 24), the diet of the subjects was intervened, 250g were taken daily by each person, and human composition tests were performed before and at the end of the intervention, respectively.
TABLE 6.1 test results of obesity related indicators before and after intervention
According to the metabolic characteristics of the human body, based on the accurate limit of nutrient components, various lipid-reducing meal powder formulas which are balanced in macro and micro nutrients and can accurately regulate and control basic metabolic pathways of the human body are designed, so that the human body takes fat as an energy source preferentially, and meanwhile, the generation of ketone bodies is avoided, and the purposes of healthy lipid reduction are achieved; the medium-long carbon chain triglyceride with low partial glyceride content obtained by the enzyme catalytic reaction is taken as a main fat source in the formula, which is beneficial to promoting the rapid digestion and metabolism of fatty acid, avoiding fat accumulation and prolonging the shelf life of the product; the enzyme-treated whole grain flour, fruit flour and nut flour are added, so that the product has better brewing performance while providing sufficient dietary fiber, polyphenols and good flavor; the viscosity of the dietary fiber is increased by optimizing the proportion of the dietary fiber and utilizing the synergistic effect of the dietary fiber, so that the postprandial glycemic index is stabilized, and the insulin resistance is relieved; the prebiotics and the multifunctional mixed probiotics are added into the formula, and the intestinal microecology balance is maintained together through the synergistic effect of the prebiotics and the multifunctional mixed probiotics. The meal replacement powder obtained by the application has the advantages of high speed of reducing fat and blood sugar, obvious effect and no obvious side effect.
The optimized formula of the fat-reducing meal replacement powder is characterized in that after entering a human body, the human body takes fat as an energy source preferentially, and meanwhile, due to the fact that a proper amount of carbohydrate exists, the production of ketone bodies can be well avoided by utilizing intermediate metabolites of the carbohydrate, so that the purpose of healthy fat reduction is achieved; the medium-long carbon chain triglyceride with low partial glyceride content obtained through the enzyme catalytic reaction is beneficial to promoting the digestion and metabolism of fatty acid, avoiding fat accumulation and prolonging the shelf life of the product; by adding the enzyme-treated whole grain powder, the fruit powder and the nut powder, on one hand, sufficient dietary fiber, polyphenol substances and good flavor are provided for the product, and meanwhile, the product has better brewing performance through the hydrolysis of the enzyme; by optimizing the proportion of the dietary fibers, the viscosity of the dietary fibers is increased by utilizing the synergistic effect of the dietary fibers, the blood glucose load of the product is improved, the postprandial glycemic index is stabilized, and the insulin resistance is relieved; the prebiotics and the probiotics are added in the formula, and the intestinal microecology balance is maintained through the synergistic effect between the prebiotics and the probiotics.
The meal replacement powder is added with probiotics powder which is beneficial to intestinal microecology balance, the content of the probiotics powder is 2-3.5%, the probiotics comprises bacillus coagulans BC01, lactobacillus plantarum PL15, lactobacillus casei CL05, bifidobacterium lactis NJ241 and lactobacillus rhamnosus NJ551, wherein the proportion of the bacillus coagulans BC01 is 10-20%, the proportion of the lactobacillus plantarum PL15 is 10-20%, the proportion of the lactobacillus casei CL05 is 10-30%, the proportion of the bifidobacterium lactis NJ241 is 10-30%, and the proportion of the lactobacillus rhamnosus NJ551 is 20-30%; the bacillus coagulans BC01 is spore-state, has high survival rate after entering the intestinal tract, can germinate rapidly within 4-6 hours, is converted into nutrient bacillus coagulans, firstly consumes oxygen in the intestinal tract in the germination process, contends with the harmful flora in the intestinal tract for limited nutrients and living space, and simultaneously generates various lactic acid and coagulants for inhibiting harmful bacteria; lactobacillus plantarum PL15 is a facultative anaerobe, and generates specific lactobacillus, inhibits pathogenic bacteria, maintains intestinal balance and promotes nutrient absorption; the lactobacillus casei CL05 resists gastric acid and bile salts, can exist in a large amount in intestinal tracts, adjusts the balance of intestinal flora, prevents constipation and cell aging, and promotes digestion and absorption of human bodies; the bifidobacterium lactis NJ241 can inhibit the growth of intestinal putrefying bacteria by regulating the normal flora of the intestinal tract, so that the generation of some intestinal carcinogens is reduced, and the carcinogenic and mutagenic substances in food can be adsorbed, so that body cells are protected from being damaged by the carcinogens; lactobacillus rhamnosus can enter human intestinal tract in living body, survive and colonize in human intestinal tract, promote growth of bifidobacterium and lactobacillus acidophilus, balance and improve intestinal function, and prevent and treat diarrhea.
The stachyose is added in the application, which has obvious proliferation effect on beneficial bacteria such as bifidobacteria, lactobacillus and the like in human gastrointestinal tracts, can rapidly improve the environment in human digestive tracts, and can regulate the balance of microecological bacteria. The preparation method can promote the formation of dominant bacteria of beneficial bacteria in the alimentary canal, inhibit the production of putrefying bacteria such as clostridium acidogenes and the like, generate a large amount of physiologically active substances, regulate the pH value of intestinal tracts, kill pathogenic bacteria, repress the generation of putrefying products, inhibit the generation and absorption of endogenous cancerogens, and decompose and derive multiple immune function factors; the added L-arabinose can inhibit enzyme for hydrolyzing disaccharide, so that the rise of blood sugar caused by sucrose intake is inhibited, meanwhile, due to the inhibition of the L-arabinose on the disaccharide hydrolase, sucrose which is not decomposed in the small intestine is decomposed by microorganisms in the large intestine to generate a large amount of organic acid, and the organic acid has inhibition effect on liver synthetic fat, and the inhibition effect of the L-arabinose on sucrose absorption in the small intestine is also carried out, so that the generation of new fat in the body is reduced. The raw materials also comprise other food additives which affect the taste, flavor and texture of meal replacement powder, and the food additives comprise 0.8-1.5% of soybean lecithin, 0.1-0.3% of sucralose and 0.5-0.8% of erythritol.
Therefore, the patent optimizes the basic formula of the healthy fat-reducing meal replacement powder with low carbon water, high protein and high dietary fiber, and realizes the accurate regulation and control of human metabolism: the formula is characterized in that the medium-long carbon chain triglyceride with low partial glyceride content, the whole grain powder, the fruit powder and the nut powder which are easy to brew and have the maximum synergistic effect are innovated through various creative processes, the dietary fiber proportion is coupled with prebiotics, multifunctional mixed probiotics and the like, so that various functional components exert the optimal effect.
Through optimizing the composition of various nutrients, the balance of various nutrients is finally realized, so that amino acid, fatty acid, mineral substances, vitamins and the like all meet the recommended standard of the reference intake of dietary nutrients of Chinese residents; the medium-long carbon chain triglyceride with low partial glyceride content, which is obtained by adding enzyme reaction, is beneficial to promoting the digestion and metabolism of fatty acid, avoiding fat accumulation and prolonging the shelf life of the product; the whole grain powder, the fruit powder and the nut powder treated by enzyme are added in the formula, so that the brewing performance of the product is better while the dietary fiber and the flavor of the product are improved; the formula utilizes the synergistic effect of dietary fibers to increase the viscosity of the dietary fibers by optimizing the proportion of the dietary fibers, so that the blood glucose load of the product is improved, the postprandial glycemic index is stabilized, and the insulin resistance is relieved; meanwhile, prebiotics and probiotics are added in the formula, and intestinal microecological balance is maintained through the synergistic effect of the prebiotics and the probiotics.
It should be noted that the above embodiments are only for illustrating the technical solution of the present application and not for limiting the same, and although the present application has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present application may be modified or substituted without departing from the spirit and scope of the technical solution of the present application, which is intended to be covered in the scope of the claims of the present application.

Claims (5)

1. A healthy lipid-reducing meal replacement powder without ketone production is characterized in that: in the meal replacement powder, the energy supply ratio of carbohydrate is 17-25%, the energy supply ratio of protein is 25-40%, the energy supply ratio of fat is 25-38%, and the energy supply ratio of dietary fiber is 13-20%; the meal replacement powder comprises protein, medium-long chain triglyceride fat, dietary fiber, whole grain powder, fruit powder, nut powder and additives, wherein the protein accounts for 13.4-53.6% of the meal replacement powder, the medium-long chain triglyceride fat accounts for 8-16% of the meal replacement powder, the dietary fiber accounts for 15-32%, the whole grain powder accounts for 10-14%, the fruit powder accounts for 6-10%, the nut powder accounts for 6-12% of the meal replacement powder, and the additives account for 1.4-2.6%;
wherein, medium-long carbon chain triglyceride with low partial glyceride content is obtained by enzyme catalysis reaction; the medium-long chain triglyceride of the low-fraction glyceride is prepared by transesterification and deacidification of base oil, the preparation process is that the base oil is subjected to random transesterification by adopting Novozym 435 lipase with the enzyme adding amount of 8-15%, the reaction temperature is 30-80 ℃, the time is 3-5 h, and the stirring speed is 300-700 rpm, so as to obtain an intermediate product; adding Lipase G with the pH value of 6.0-7.0, mixing the intermediate product with Lipase G according to the proportion of adding 180-1600U of Lipase G into each liter of intermediate product, fully stirring and reacting for 1-3 hours at the temperature of 30-80 ℃ to hydrolyze part of glyceride, centrifuging at a high speed to separate oil from aqueous solution, and carrying out molecular distillation on enzymolysis products to remove fatty acid, thus obtaining medium-length carbon chain triglyceride with low partial glyceride content; according to mass fraction, 25-35% of coconut oil, 8-20% of olive oil, 4-12% of linseed oil, 8-25% of sunflower seed oil and 20-50% of walnut kernel oil in the base oil.
2. The non-ketogenic healthy lipid-lowering meal replacement powder of claim 1, wherein: the medium-long chain triglyceride content in the medium-long chain triglyceride fat is more than 30%, the partial glyceride content is less than 1% of the fat, the saturated fatty acid content is 25-40%, the n-6 polyunsaturated fatty acid content is 20-40%, and the n-3 polyunsaturated fatty acid content is 4-8%.
3. The non-ketogenic healthy lipid-lowering meal replacement powder according to claim 1 or 2, characterized in that: the protein in the meal replacement powder is derived from one or more of soybean isolated protein, whey protein and egg white protein, wherein the content of the soybean isolated protein is 8-12%, the content of the whey protein is 7-10%, and the content of the egg white protein is 4-10%.
4. The non-ketogenic healthy lipid-lowering meal replacement powder according to claim 1 or 2, characterized in that: dietary fibers in the meal replacement powder are derived from one or more of konjac glucomannan, xanthan gum and sodium alginate; wherein, the content of konjak gum is 4-6%, the content of xanthan gum is 4-6%, and the content of sodium alginate is 2-3%.
5. The non-ketogenic healthy lipid-lowering meal replacement powder according to claim 1 or 2, characterized in that: the additive comprises probiotic powder which is beneficial to intestinal microecology balance; wherein the probiotics comprise one or more of bacillus coagulans BC01, lactobacillus plantarum PL15, lactobacillus casei CL05, bifidobacterium lactis NJ241 and lactobacillus rhamnosus NJ 551.
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中长碳链甘油三酯的研究进展;周飞等;《中国油脂》;20181231(第07期);第67-71、81页 *

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