CN113785971B

CN113785971B - Health meal composition and processing method and application thereof

Info

Publication number: CN113785971B
Application number: CN202111087743.3A
Authority: CN
Inventors: 杨欣丽
Original assignee: Beijing Friendship Hospital
Current assignee: Beijing Friendship Hospital
Priority date: 2021-09-16
Filing date: 2021-09-16
Publication date: 2023-09-22
Anticipated expiration: 2041-09-16
Also published as: CN113785971A

Abstract

The application provides a healthy meal composition and a processing method and application thereof, wherein the composition comprises 80-90 parts of protein, 60-75 parts of lipid and 180-190 parts of carbohydrate; the mass ratio of saturated fatty acid, polyunsaturated fatty acid and monounsaturated fatty acid in the lipid is 1:0.95-1.05:1.95-2.05. The healthy meal is a whole meal, meets psychological demands of people on normal eating, improves psychological safety and behavioral compliance, combines a scientific diet mode with Chinese resident diet and cooking habits, can effectively reduce weight, reduces the ratio of fat and visceral fat in a body, and does not cause muscle mass reduction while reducing weight; can reduce organism inflammatory factors and correct chronic aseptic inflammation caused by obesity; regulating intestinal flora. Is suitable for people with obesity, central obesity, hypertriglyceridemia, constipation, and chronic inflammation, including teenagers, middle-aged people, and elderly people. The health meal has flexible preparation form and is suitable for large-scale popularization and application.

Description

Health meal composition and processing method and application thereof

Technical Field

The application belongs to the technical field of food science, and particularly relates to a health meal and a processing method and application thereof.

Background

With the development of social economy, the range of foods which people can choose is wider and wider, but due to the lack of dietary health knowledge and long-term dietary habit, there are many unscientifics about the collocation of food intake types and the intake amount, which cause abnormal physical health indexes, such as blood sugar, blood pressure and blood fat values, obesity and the like, and further deterioration of the indexes is likely to develop into coronary heart disease, diabetes, atherosclerosis, obesity and even various diseases such as tumors.

If the health index can be regulated by adjusting diet, the sub-health condition of modern human body can be reduced, and the disease progression is suppressed. In order to adjust the health condition of the body, a plurality of single meal replacement products such as 159, meal replacement biscuits, meal replacement bread and the like are available in the prior art, but because only part of foods are replaced by the meal replacement products, the complete and balanced diet of a user is difficult to ensure. And if no professional guidance is provided, nutritional deficiency and unbalance easily occur when a single meal replacement product is taken for a long time. Other forms of meal replacement are light foods, which are popular products developed in recent years, characterized by low calories, most typically sandwiches and salad. However, the light meal can only be used as a low-fat diet meal, and is mostly a cold meal, so that the diet habit of people in China is not matched, the use scene is limited, and the regulation of blood sugar, blood pressure and blood fat is not obvious. In addition, from a psychological standpoint, food is one of the most important factors in creating a sense of safety for humans. The weight-reducing crowd often has reduced mind and safety, is easy to be sensitive and fragile, has poor self-control force and can form vicious circle after being uncorrected for a long time along with the weight reduction. Dietary intervention modes which cannot meet psychological demands often have poor compliance and cannot achieve ideal targets.

Thus, there is a great need for a whole meal product that can regulate obesity and related unhealthy conditions.

Disclosure of Invention

The application aims to provide a healthy meal composition which is suitable for people with obesity, central obesity, hypertriglyceridemia, constipation and chronic inflammatory states, including teenagers, middle-aged people and old people. The weight is reduced, and the psychological requirement of people on normal feeding can be met, so that the safety and compliance are improved. Is not suitable for patients with esophageal and gastric varices, upper gastrointestinal hemorrhage, and renal insufficiency after gastrointestinal surgery. Any combination, preparation and eating means of food may be used to prepare the health meal of the present application, as long as the energy ratios and associated requirements set forth in the present application are met. The application solves the technical problems through the following technical proposal.

The application provides a health meal composition of whole meal, wherein the nutrients in the composition comprise 80-90 parts of protein, 60-75 parts of lipid and 180-190 parts of carbohydrate;

the mass ratio of saturated fatty acid to polyunsaturated fatty acid to monounsaturated fatty acid in the lipid is 1:0.95-1.05:1.95-2.05.

The present inventors have found that the three main nutrients in the healthy meal composition are present in the above ranges, which are effective in reducing body weight, optimizing body composition (reducing total body fat content, reducing visceral fat ratio), combating chronic inflammatory conditions in the body, reducing blood glucose and blood lipids. Furthermore, the specific choice of food is not particularly limited in the present application, as long as the content of the nutritional ingredients is within the above-mentioned range.

Preferably, the health food composition further comprises dietary fibers, including soluble and insoluble dietary fibers.

Further preferably, the composition comprises 18 to 22 parts of insoluble dietary fiber and 10 to 15 parts of soluble dietary fiber. The relative amounts of the soluble dietary fiber and the insoluble dietary fiber in the above ranges can play a role in promoting health effectively, and particularly can regulate the metabolism of fat in the body effectively.

Preferably, the health food composition further comprises vitamin A, thiamine, riboflavin, nicotinic acid, vitamin C, and vitamin D ₃ Vitamin E, folic acid, calcium, phosphorus, potassium, sodium, magnesium, iron, zinc, selenium, copper, manganese, and iodine.

Preferably, the health food composition further comprises folic acid and vitamin B ₆ Vitamin B ₁₂ Vitamin K ₂ One or more of glutamine and inulin. If necessary, a special detection result needs to be made to judge whether the detection result is deficient or not, and whether additional supplement is needed or not is determined.

Preferably, each 1300-1350g of the health meal composition comprises 80-90g of protein, 60-75g of lipid, 180-190g of carbohydrate, 18-22g of insoluble dietary fiber, 10-15 g of soluble dietary fiber, 600-700 mu g of total vitamin A, 1-2mg of thiamine, 1-2mg of riboflavin, 15-20mg of nicotinic acid, 200-300mg of vitamin C, 20-40mg of vitamin E, 400-500 mu g of folic acid, 800-1000mg of calcium, 1000-1350mg of phosphorus, 2500-3700mg of potassium, 2000-2800mg of sodium, 400-600mg of magnesium, 20-30mg of iron, 10-20mg of zinc, 50-70 mu g of selenium, 2-5mg of copper, 5-10mg of manganese, 150-250 mu g/100g of iodine and vitamin D ₃ 10-20 mug; wherein the high-quality protein accounts for 45-55% of the protein. The amino acid composition in the high-quality protein is easier to be absorbed by human body, and the utilization rate of the protein can be effectively improved by about 50% of the addition amount. The ratio of the soluble dietary fiber to the insoluble dietary fiber is 0.95-1.05:1.95 to 2.05.

Preferably, the health food composition of the present application alsoComprises folic acid and vitamin B ₆ Vitamin B ₁₂ Vitamin K ₂ Glutamine and inulin, etc. are additionally added as appropriate according to other assay indicators or clinical manifestations associated with obesity of the patient.

Preferably, the health food composition comprises grains, vegetables, fruits, fish, livestock and poultry meat and eggs; the grains comprise refined grains, whole grains, beans and potatoes, wherein the weight of the refined grains is 1/2-2/3 of the weight of the grains; the mixed beans contain rich dietary fibers, vitamins and minerals, the amino acid mode of the protein contained in the mixed beans is superior to that of other grains, the mixed beans can play a role in protein complementation with other grains, the protein absorption and utilization rate in the foods are improved, and meanwhile, the total weight of the mixed beans is 1/3-1/2 of the total weight of grains by controlling the addition amount of the refined grains, so that the energy supply ratio of the refined grains can be reduced, and the diversity of the energy supply foods is increased.

Preferably, the whole grain includes black rice, oat, buckwheat, highland barley, quinoa, millet, corn, brown rice and gorgon fruit.

Preferably, the beans are other beans except soybeans, and preferably comprise several or all of fresh peas, fresh broad beans, red beans and mung beans.

Preferably, the potatoes comprise one or more of purple sweet potato, taro and yam.

Preferably, the healthy meal composition comprises vegetables, wherein the proportion of dark vegetables in the vegetables is 45-55%, and the proportion of leaf vegetables is 45-55%. The dark vegetables are red, orange, purple and dark green vegetables, the dark vegetables are rich in antioxidant substances, and the leaf vegetables are rich in dietary fibers.

Preferably, the healthy meal composition comprises fruits, and the proportion of berries in the fruits is 45-55%. Berries are rich in antioxidant substances and dietary fibers, and can better provide nutrients in the above ratio range.

According to a preferred scheme, the healthy meal composition comprises 20 parts of black rice, 20 parts of oat, 5 parts of buckwheat, 5 parts of millet, 60 parts of rice, 5 parts of highland barley, 5 parts of fresh peas, 5 parts of fresh broad beans, 40 parts of sweet potatoes, 10 parts of potatoes, 30 parts of purple cabbage, 40 parts of broccoli, 40 parts of red pepper, 40 parts of asparagus, 20 parts of carrots, 80 parts of spinach, 40 parts of onion, 5 parts of laver, 80 parts of cabbage, 50 parts of flammulina velutipes, 5 parts of dried black fungus, 60 parts of strawberries, 40 parts of kiwi fruits, 40 parts of apples, 60 parts of blueberries, 20 parts of beef ridges, 20 parts of chicken breast meat, 50 parts of salmon, 50 parts of eggs, 250 parts of milk, 20 parts of black beans, 20 parts of soybeans, 6 parts of walnuts, 6 parts of hazelnuts, 3 parts of cashew nuts, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of beef tallow, and 5 parts of iodized salt;

or, 60 parts of rice is replaced by 50 parts of wheat flour;

or, 5 parts of millet is replaced by 5 parts of corn residues or 40 parts of fresh corn;

or, the buckwheat 5 parts are replaced by quinoa 5 parts or gorgon fruit 5 parts;

or, 40 parts of sweet potato are replaced by 40 parts of purple sweet potato, 40 parts of taro, 160 parts of pumpkin or 60 parts of Chinese yam;

or 10 parts of potato is replaced by 10 parts of sweet potato, 10 parts of purple sweet potato, 10 parts of taro, 40 parts of pumpkin or 16 parts of yam;

or, 80 parts of spinach or 80 parts of cabbage mustard can be replaced by 80 parts of cabbage, 80 parts of rape, 80 parts of crowndaisy chrysanthemum, 80 parts of Chinese chives, 80 parts of perilla or 80 parts of celery leaves;

or, replacing 40 parts of broccoli with 50 parts of Chinese cabbage or 40 parts of white cabbage flower;

or, 40 parts of red pepper are replaced by 40 parts of small tomatoes or 40 parts of eggplants;

or, 20 parts of carrot is replaced by 20 parts of yellow pepper or 20 parts of cucumber;

or, the purple cabbage 30 parts is replaced by cabbage 30 parts or collard 30 parts;

or 50 parts of flammulina velutipes are replaced by 40 parts of agrocybe aegerita, 60 parts of lentinus edodes, 30 parts of pleurotus eryngii or 50 parts of oyster mushroom;

or, 5 parts of dry black fungus are replaced by 5 parts of dry tremella;

or 250 parts of milk is replaced by 250 parts of yoghurt or 250 parts of soothing milk;

or, 20 parts of beef rib is replaced by 20 parts of pork rib or 20 parts of pure lean sheep leg meat or 20 parts of lean donkey meat or 20 parts of rabbit meat or 20 parts of chicken liver or pork liver or 50 parts of pork rib, wherein beef tallow is not used when pork rib is used;

or, 50 parts of salmon are replaced by 50 parts of tuna, 50 parts of eel or 50 parts of cod;

or, 20 parts of chicken breast meat is replaced by 20 parts of duck leg meat or 20 parts of chicken leg meat or 20 parts of peeled goose meat;

or, 50 parts of eggs are replaced by 50 parts of quail eggs, 50 parts of duck eggs or 50 parts of goose eggs;

or, the 6 parts of the walnuts are replaced by 3 parts of hickory nuts or 6 parts of pine nuts;

or, 3 parts of cashew nuts are replaced by 3 parts of big almonds, 3 parts of hazelnuts, 3 parts of pumpkin seeds or 3 parts of sesame seeds;

or, the beef tallow 6 parts are replaced by lard 6 parts or by 85% dark chocolate 10 parts;

alternatively, 4 parts of peanut oil may be replaced by 4 parts of sesame oil or 8 parts of sesame paste;

or, 60 parts of strawberries or 60 parts of blueberries can be replaced by 40 parts of red mulberries, 60 parts of raspberries, 45 parts of grapes or 50 parts of cherries;

or, the 40 parts of kiwi fruits are replaced by 70 parts of watermelons, 50 parts of Hami melons or 50 parts of muskmelon;

or, 5 parts of laver is replaced by 5 parts of laver or 20 parts of shredded kelp or 20 parts of wet undaria pinnatifida;

or 40 parts of apples are replaced by 40 parts of pears, 40 parts of peaches, 20 parts of hawthorns, 30 parts of prunes, 15 parts of fresh dates, 50 parts of grapefruits, 40 parts of oranges, 30 parts of oranges, 40 parts of pineapples, 20 parts of jackfruits, 25 parts of litchis, 45 parts of mangoes, 50 parts of papaya, 20 parts of bananas, 35 parts of dragon fruits, 20 parts of golden silk jujube or dried red dates or 15 parts of durian;

or, 20 parts of soybeans or 20 parts of black beans are replaced by 25 parts of natto, 30 parts of green soy beans, 60 parts of north bean curd, 45 parts of dried bean curd or 150 parts of lactone bean curd.

The health food composition can meet the daily food requirement of people (including teenagers, adults and the elderly) with a height of about 160cm-175cm engaged in light-medium physical labor. The researches show that the people who are about 160cm-175cm high and engage in light-medium physical labor work eat the food according to the formula, and the food has very obvious effects of reducing fat, optimizing body components, resisting chronic inflammation of organisms and the like.

The application also provides a processing method of the health meal composition, which comprises the following steps: the original shape of the cereal-potato-mixed beans or the finished products and/or semi-finished products prepared by processing such as stewing, baking and the like are vacuum packed; boiling fish, fowl and eggs, stewing, quick-boiling, and vacuum packaging; the fresh vegetables and fruits are treated by a chitosan film coating technology, the soaked vegetables and fruits are treated by a freeze-drying technology or a vacuum low-temperature freeze-drying technology, and the healthy meal composition product is obtained through the treatment.

The healthy meal composition is cooked by the modes of steaming, boiling, stewing, quick boiling, quick frying with sharp fire and low-temperature baking, so that the composition can be eaten in one day, and the composition is stored according to the following method, thereby being beneficial to long-time storage and transportation.

The application also provides an application of the health meal composition, in particular, 1 part of the health meal is taken daily by people (including teenagers, adults and the elderly) with the height of about 160cm-175cm engaged in light-medium physical labor, and 1 drink is selected from the following formulas for drinking every day during the period of taking the health meal composition: plain boiled water (1800-2000 ml), lemon water (1800-2000 ml) or light tea water (Pu' er tea, green tea, black tea, white tea, 10g of tea, 1800-2000 ml), one bag of scented tea (10 g of honeysuckle, liquorice, dandelion, poria cocos, medlar and dried jujube slices respectively, 1800-2000ml of soaked water), and a proper amount of sugar-free coffee (200 ml, which can be mixed with a proper amount of milk).

The application has the following beneficial effects:

1) The healthy meal composition is a whole meal, meets the psychological demands of people on normal eating, improves the safety and compliance, accords with the diet and cooking habits of Chinese residents, can effectively reduce the weight, reduces the fat and visceral fat ratio in the body, and does not cause the reduction of muscle mass while reducing the weight; can reduce organism inflammatory factors and correct chronic aseptic inflammation caused by obesity; is suitable for people with obesity, central obesity, hypertriglyceridemia, constipation and chronic inflammation, including teenagers, middle-aged people and elderly people; can effectively correct the above state and delay the disease progression, and has obvious effects of reducing visceral fat and increasing brown fat proportion; the intestinal flora and metabolic disturbance of obese patients can be corrected, and researches show that the intestinal flora and the body health are very closely related, including oral health, insulin sensitivity, mental nervous system health and the like, so that the efficacy promotes the whole body health.

2) The healthy meal composition is different from single-generation meal foods, can be prepared and eaten in a flexible way, can be maximally close to normal meal, meets the psychological requirements of eating and dining while meeting the nutritional requirements, achieves the effect of reducing fat, and is favorable for large-scale popularization and application.

Drawings

FIG. 1 is a summary of the present experiment;

FIG. 2 is a graph showing the change in body weight of mice in each group;

FIG. 3 is a schematic diagram showing the distribution of fat throughout the body of each group of mice, mainly showing the distribution of subcutaneous and visceral fat (highlighted areas in the figure), wherein a, b, and C correspond to groups C (C4-8 cross-section), M (M2-6 cross-section), and D (D3-6 cross-section), respectively;

FIG. 4 is a schematic diagram of brown adipose tissue (butterfly-shaped highlight region shown by arrow in the figure) with butterfly-shaped distribution of the necks of each group of mice, wherein D, e and f correspond to group C (C2-28 cross section), group M (M4-29 cross section) and group D (D4-29 cross section) respectively;

FIG. 5 is a graph showing the variation of intestinal flora diversity and flora abundance in mice with different diet patterns.

Detailed Description

For the purpose of making the objects, technical solutions and advantages of the present application more apparent, the technical solutions of the present application will be clearly and completely described below with reference to the accompanying drawings, and it is apparent that the described embodiments are some embodiments of the present application, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the application without making any inventive effort, are intended to be within the scope of the application.

Example 1

The present example relates to a health meal composition, with a height of 160cm, comprising daily intake of food by women engaged in middle physical labor:

the health meal comprises 20 parts of black rice, 20 parts of oat, 5 parts of buckwheat, 5 parts of millet, 60 parts of rice, 5 parts of highland barley, 5 parts of fresh peas, 5 parts of fresh broad beans, 40 parts of sweet potatoes, 16 parts of Chinese yam, 30 parts of purple cabbage, 40 parts of broccoli, 40 parts of red pepper, 40 parts of asparagus, 20 parts of carrot, 80 parts of spinach, 40 parts of onion, 5 parts of sea sedge, 80 parts of cabbage, 50 parts of flammulina velutipes, 5 parts of black fungus, 60 parts of strawberry, 40 parts of kiwi fruit, 20 parts of jackfruit, 60 parts of blueberry, 20 parts of pig's spine, 20 parts of chicken breast meat, 50 parts of salmon, 50 parts of egg, 250 parts of self-made yoghurt, 20 parts of black beans, 20 parts of soybeans, 6 parts of walnuts, 6 parts of hazelnuts, 3 parts of cashew nuts, 3 parts of pistachios, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil, 6 parts of beef tallow and 5 parts of iodized salt. Vinegar and spice water.

Example 2

This example relates to a health meal composition, 165cm in height, for a woman engaged in light physical labor to ingest daily food comprising:

20 parts of black rice, 20 parts of oat, 5 parts of quinoa, 40 parts of fresh corn, 60 parts of rice, 5 parts of highland barley, 5 parts of fresh pea, 5 parts of fresh broad bean, 40 parts of purple sweet potato, 40 parts of pumpkin, 30 parts of purple cabbage, 40 parts of broccoli, 40 parts of red pepper, 40 parts of asparagus, 20 parts of yellow pepper, 80 parts of cabbage, 40 parts of purple onion, 5 parts of laver, 80 parts of cabbage, 50 parts of flammulina velutipes, 5 parts of black fungus, 60 parts of strawberry, 40 parts of kiwi fruit, 40 parts of pear, 60 parts of blueberry, 20 parts of chicken liver, 20 parts of chicken leg meat, 50 parts of tuna, 50 parts of egg, 250 parts of self-made yogurt, 20 parts of black bean, 25 parts of natto, 6 parts of walnut, 6 parts of hazelnut, 3 parts of pumpkin seed, 3 parts of pistachio, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil, 6 parts of beef tallow, and 5 parts of iodized salt. Vinegar and spice water.

Example 3

This example relates to a health meal composition, 165cm in height, comprising, per day, food intake by men engaged in light physical labor:

20 parts of black rice, 20 parts of oat, 5 parts of gorgon fruit, 5 parts of millet, 60 parts of rice, 5 parts of highland barley, 5 parts of fresh pea, 5 parts of fresh broad bean, 160 parts of pumpkin, 10 parts of taro, 30 parts of purple cabbage, 40 parts of broccoli, 40 parts of red pepper, 40 parts of asparagus, 20 parts of carrot, 80 parts of spinach, 40 parts of purple onion, 5 parts of laver, 80 parts of cabbage, 50 parts of flammulina velutipes, 5 parts of black fungus, 60 parts of strawberry, 40 parts of kiwi fruit, 40 parts of peach, 60 parts of blueberry, 50 parts of spareribs, 20 parts of chicken breast meat, 50 parts of eel, 50 parts of quail eggs, 250 parts of self-made yogurt, 20 parts of black beans, 20 parts of soybeans, 6 parts of walnuts, 6 parts of hazelnuts, 3 parts of cashew nuts, 3 parts of pistachios, 8 parts of sesame paste, 8 parts of olive oil, 4 parts of linseed oil and 5 parts of iodized salt. Vinegar and spice water.

Example 4

The present example relates to a health meal composition, 165cm in height, comprising daily intake of food by elderly women engaged in light physical labor:

20 parts of black rice, 20 parts of oat, 40 parts of fresh corn, 60 parts of rice, 5 parts of highland barley, 5 parts of fresh pea, 5 parts of fresh broad bean, 10 parts of purple sweet potato, 30 parts of purple cabbage, 40 parts of broccoli, 40 parts of red pepper, 40 parts of asparagus, 20 parts of carrot, 80 parts of leek, 40 parts of purple onion, 5 parts of laver, 80 parts of cabbage, 50 parts of flammulina velutipes, 5 parts of black fungus, 60 parts of strawberry, 40 parts of kiwi fruit, 50 parts of pomelo, 40 parts of red mulberry, 20 parts of donkey meat, 20 parts of chicken breast meat, 50 parts of salmon, 50 parts of egg, 250 parts of self-made yogurt, 30 parts of green soy bean, 20 parts of walnut, 6 parts of hazelnut, 3 parts of cashew nut, 3 parts of pistachio nut, 10 parts of 85% black chocolate, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil and 5 parts of iodized salt; vinegar and spice water.

Example 5

The present example relates to a health meal composition, with a height of 160cm, for elderly women engaged in middle physical labor, daily intake of food comprising:

20 parts of black rice, 20 parts of oat, 5 parts of quinoa, 5 parts of millet, 60 parts of rice, 5 parts of highland barley, 5 parts of fresh peas, 5 parts of fresh broad beans, 40 parts of purple sweet potatoes, 16 parts of Chinese yam, 30 parts of purple cabbage, 40 parts of broccoli, 40 parts of red pepper, 40 parts of asparagus, 20 parts of carrot, 80 parts of spinach, 40 parts of purple onion, 5 parts of laver, 80 parts of cabbage, 50 parts of flammulina velutipes, 5 parts of black fungus, 60 parts of strawberry, 40 parts of orange, 40 parts of apple, 60 parts of blueberry, 20 parts of beef tenderloin, 20 parts of chicken breast meat, 50 parts of eel, 50 parts of egg, 250 parts of self-made yoghurt, 20 parts of black beans, 20 parts of soybeans, 6 parts of walnuts, 6 parts of hazelnuts, 3 parts of pumpkin seeds, 8 parts of pistachios, 4 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil, 6 parts of beef tallow, and 5 parts of iodized salt; vinegar and spice water.

Example 6

The present example relates to a health meal composition, 165cm in height, comprising daily intake of food by elderly men engaged in light physical labor:

20 parts of black rice, 20 parts of oat, 5 parts of buckwheat, 5 parts of millet, 60 parts of rice, 5 parts of highland barley, 5 parts of fresh pea, 5 parts of fresh broad bean, 40 parts of sweet potato, 10 parts of potato, 30 parts of purple cabbage, 40 parts of broccoli, 40 parts of red pepper, 40 parts of asparagus, 20 parts of carrot, 80 parts of spinach, 40 parts of onion, 5 parts of laver, 80 parts of cabbage, 50 parts of flammulina velutipes, 5 parts of black fungus, 60 parts of raspberry, 40 parts of kiwi fruit, 40 parts of orange, 60 parts of blueberry, 20 parts of beef back, 20 parts of chicken breast, 50 parts of cod, 50 parts of quail egg, 250 parts of self-made yogurt, 20 parts of black bean, 25 parts of natto, 6 parts of walnut, 6 parts of hazelnut, 3 parts of cashew nut, 3 parts of pistachio, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil, 6 parts of beef tallow, and 5 parts of iodized salt; vinegar and spice water.

Example 7

The present example relates to a health meal composition, with a height of 160cm, for teenagers engaged in middle physical labor, the daily intake of food comprising:

20 parts of black rice, 20 parts of oat, 5 parts of quinoa, 40 parts of fresh corn, 60 parts of rice, 5 parts of highland barley, 5 parts of fresh pea, 5 parts of fresh broad bean, 160 parts of pumpkin, 10 parts of potato, 30 parts of purple cabbage, 50 parts of Chinese cabbage, 40 parts of red pepper, 40 parts of asparagus, 20 parts of carrot, 80 parts of celery leaf, 40 parts of purple onion, 20 parts of shredded kelp, 80 parts of cabbage, 50 parts of flammulina velutipes, 5 parts of black fungus, 60 parts of strawberry, 70 parts of watermelon, 15 parts of durian, 60 parts of blueberry, 20 parts of beef back, 20 parts of chicken breast meat, 50 parts of tuna, 50 parts of egg, 250 parts of self-made yoghurt, 85% black chocolate, 20 parts of black beans, 20 parts of soybeans, 6 parts of walnuts, 6 parts of hazelnuts, 3 parts of pumpkin seeds, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil and 5 parts of iodized salt; vinegar and spice water.

Example 8

20 parts of black rice, 20 parts of oat, 5 parts of quinoa, 5 parts of millet, 60 parts of rice, 5 parts of highland barley, 5 parts of fresh peas, 5 parts of fresh broad beans, 50 parts of sweet potatoes, 30 parts of purple cabbage, 40 parts of flowering Chinese cabbage, 40 parts of red pepper, 40 parts of asparagus, 20 parts of cucumber, 80 parts of pakchoi, 40 parts of onion, 5 parts of laver, 60 parts of strawberry, 50 parts of melon, 50 parts of papaya, 60 parts of blueberry, 20 parts of donkey meat, 20 parts of chicken breast meat, 50 parts of eel, 50 parts of egg, 250 parts of self-made yogurt, 20 parts of black beans, 150 parts of lactone bean curd, 6 parts of pine nuts, 6 parts of hazelnuts, 3 parts of cashew nuts, 3 parts of pistachios, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil, 6 parts of beef tallow, and 5 parts of iodized salt; vinegar and spice water.

Example 9

20 parts of black rice, 20 parts of oat, 5 parts of buckwheat flour, 5 parts of millet, 30 parts of rice, 25 parts of wheat flour, 5 parts of highland barley flour, 5 parts of fresh peas, 5 parts of fresh broad beans, 50 parts of purple sweet potatoes, 30 parts of purple cabbage, 40 parts of broccoli, 40 parts of eggplants, 40 parts of asparagus, 20 parts of carrots, 80 parts of spinach, 40 parts of purple onion, 20 parts of shredded kelp, 80 parts of cabbage, 50 parts of flammulina velutipes, 5 parts of tremella, 60 parts of strawberries, 40 parts of kiwi fruits, 30 parts of citrus, 60 parts of blueberries, 20 parts of beef brims, 20 parts of chicken breast meat, 50 parts of eels, 50 parts of eggs, 250 parts of self-made yogurt, 20 parts of black beans, 30 parts of green beans, 6 parts of hickory nuts, 6 parts of hazelnuts, 3 parts of almonds, 3 parts of pistachios, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil, 6 parts of beef tallow, and 5 parts of iodized salt. Vinegar and spice water.

Example 10

20 parts of black rice, 20 parts of oat, 5 parts of buckwheat flour, 5 parts of millet flour, 30 parts of rice, 25 parts of wheat flour, 5 parts of highland barley, 5 parts of fresh peas, 5 parts of fresh broad beans, 40 parts of purple sweet potatoes, 16 parts of Chinese yam, 30 parts of cabbage, 40 parts of broccoli, 40 parts of tomatoes, 40 parts of asparagus, 20 parts of carrots, 80 parts of spinach, 40 parts of green onion, 5 parts of laver, 80 parts of cabbage, 50 parts of flammulina velutipes, 5 parts of agaric, 70 parts of watermelons, 50 parts of pomelos, 60 parts of blueberries, 20 parts of beef ridges, 20 parts of chicken leg meat, 50 parts of salmon, 50 parts of goose eggs, 250 parts of self-made yogurt, 20 parts of black beans, 30 parts of green beans, 6 parts of hickory nuts, 6 parts of hazelnuts, 3 parts of almonds, 3 parts of pistachios, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil, 6 parts of beef tallow, and 5 parts of iodized salt. Vinegar and spice water.

Example 11

20 parts of black rice, 20 parts of oat, 5 parts of buckwheat flour, 40 parts of fresh corn, 30 parts of rice, 25 parts of wheat flour, 5 parts of highland barley flour, 5 parts of fresh peas, 5 parts of fresh broad beans, 50 parts of sweet potatoes, 30 parts of cabbages, 40 parts of broccoli, 40 parts of eggplants, 40 parts of asparagus, 20 parts of cucumbers, 80 parts of spinach, 40 parts of green onion, 20 parts of undaria pinnatifida, 80 parts of cabbage, 50 parts of flammulina velutipes, 5 parts of tremella, 10 parts of dried golden jujube, 40 parts of kiwi fruits, 20 parts of oranges, 60 parts of blueberries, 20 parts of beef spines, 20 parts of duck (peeled), 50 parts of tuna, 50 parts of eggs, 250 parts of self-made yoghurt, 20 parts of black beans, 30 parts of green soy beans, 10 parts of 85% black chocolate, 6 parts of hickory nuts, 6 parts of pumpkin seeds, 3 parts of large almonds, 3 parts of pistachios, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil and 5 parts of iodized salt. Vinegar and spice water.

Example 12

20 parts of black rice, 20 parts of oat, 5 parts of buckwheat flour, 5 parts of millet, 30 parts of rice, 25 parts of wheat flour, 5 parts of highland barley flour, 5 parts of fresh peas, 5 parts of fresh broad beans, 40 parts of purple sweet potatoes, 40 parts of pumpkin, 30 parts of purple cabbage, 40 parts of broccoli, 40 parts of eggplants, 40 parts of asparagus, 20 parts of cucumbers, 80 parts of spinach, 40 parts of green onion, 20 parts of shredded kelp, 80 parts of cabbage, 40 parts of agrocybe cylindracea, 5 parts of tremella, 10 parts of dried red dates, 40 parts of kiwi fruits, 60 parts of blueberries, 20 parts of rabbit meat, 20 parts of goose meat (peeled), 50 parts of tuna, 50 parts of quail eggs, 250 parts of self-made yoghurt, 20 parts of black beans, 60 parts of north bean curd, 10 parts of 85% black chocolate, 6 parts of hickory nuts, 6 parts of hazelnuts, 3 parts of big almonds, 3 parts of pistachios, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil and 5 parts of iodized salt. Vinegar and spice water.

Example 13

20 parts of black rice, 20 parts of oat, 5 parts of buckwheat flour, 5 parts of millet flour, 30 parts of rice, 25 parts of wheat flour, 5 parts of highland barley, 5 parts of fresh peas, 5 parts of fresh broad beans, 40 parts of sweet potatoes, 16 parts of Chinese yam, 30 parts of collard, 40 parts of broccoli, 40 parts of eggplants, 40 parts of asparagus, 20 parts of cucumbers, 80 parts of spinach, 40 parts of onion, 5 parts of sea sedge, 80 parts of cabbage, 40 parts of agrocybe cylindracea, 5 parts of tremella, 10 parts of dried red dates, 40 parts of cantaloupe, 45 parts of mangoes, 60 parts of blueberries, 20 parts of donkey meat, 20 parts of goose meat (peeled), 50 parts of tuna, 50 parts of duck eggs, 250 parts of yogurt, 20 parts of black beans, 30 parts of green soy beans, 6 parts of hickory nuts, 6 parts of hazelnuts, 3 parts of almonds, 3 parts of pistachios, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil, 6 parts of beef tallow, and 5 parts of iodized salt. Vinegar and spice water.

Example 14

20 parts of black rice, 20 parts of oat, 5 parts of buckwheat flour, 40 parts of fresh corn, 30 parts of rice, 25 parts of wheat flour, 5 parts of highland barley flour, 5 parts of fresh pea, 5 parts of fresh broad bean, 40 parts of purple potato, 16 parts of Chinese yam, 30 parts of cabbage, 40 parts of broccoli, 40 parts of eggplant, 40 parts of asparagus, 20 parts of cucumber, 80 parts of spinach, 40 parts of green onion, 20 parts of shredded kelp, 80 parts of cabbage, 40 parts of agrocybe cylindracea, 5 parts of agaric, 70 parts of watermelon, 45 parts of mango, 60 parts of strawberry, 20 parts of donkey meat, 20 parts of goose meat (peeled), 50 parts of tuna, 50 parts of quail eggs, 250 parts of self-made yogurt, 20 parts of black beans, 60 parts of beancurd, 6 parts of hickory nut, 6 parts of hazelnut, 3 parts of pumpkin seed, 3 parts of pistachio, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil, 6 parts of beef tallow, and 5 parts of iodized salt. Vinegar and spice water.

Example 15

The health meal can be processed and eaten by the following method:

breakfast:

coarse cereal pancake: 5g of black rice, 5g of buckwheat, 5g of oat, 5g of highland barley, 30g of wheat flour and 50g of egg;

250ml of sugar-free milk (bifidobacterium, streptococcus thermophilus, lactobacillus bulgaricus, etc. are fermented for 8-10 hours); pistachio 3, cashew 3g, strawberry 20g and yoghourt flavoring

40g of stir-fried asparagus

The morning snack: 6g of walnut and 6g of hazelnut

Lunchtime:

vegetable dough: 10g of millet flour, 30g of wheat flour, 80g of cabbage leaves, 20g of minced beef/minced pork fillet and 2g of salt

Lentinus edodes smooth chicken: 50g of lentinus edodes, 40g of red pepper, 20g of chicken breast and 2g of salt

The salmon is fried with water: 50g

Laver and dried small shrimp soup: 5g of laver, 10g of dried small shrimps and 2g of olive oil

The afternoon snack: 60g of blueberries and 40g of strawberries

Dinner, the:

coarse cereal porridge: 5g of black rice, 5g of oat, 10g of rice, 5g of millet and 10g of dried red date

Steamed taro 25g

Vegetable salad: 30g of purple cabbage, 40g of broccoli, 40g of asparagus, 40g of onion, 4g of olive oil, 2g of linseed oil and 5ml of soy sauce

Dried bean curd: 50g

Experimental example 1

The results of the present application will be described below by way of experimental examples (the design and results of the entire experiment are shown in fig. 1).

1. Materials and methods:

1.1 materials:

1.1.1 animals and groupings:

the number of normal male C57BL/6J SPF mice of 4-6 weeks of age is 29, and the mice are randomly divided into 2 groups after being adaptively fed in SPF animal houses for 1 week, namely 9 control groups (group C) and 20 high-fat building modules. The control group was fed with basal feed; the high fat building block was fed with high fat feed (feed formulation see table 1), and the mice body weight was measured and recorded every 2 weeks. The weight of the high-fat modeling module is 20% higher than that of the basic feed group after 12 weeks continuously, and the obesity model modeling is considered to be successful.

1.1.2 packet intervention

The formula is prepared into a mouse feed, the nutrition loss part is supplemented by the conventional mouse feed, and three kinds of feeds produce three kinds of energy nutrients and three kinds of fatty acid mass ratios are shown in Table 1:

table 1 nutrient mass ratio of four feed formulas

The 20 mice successfully modeled were divided into two groups by random number, namely 10 model groups (M groups) and 10 custom balanced diet groups (D groups). Group M continued to feed with high fat diet and group D fed with custom balanced diet. Wherein the customized balanced diet group is the healthy meal composition of the embodiment 1, and the total amount of the composition is correspondingly reduced according to the nutritional requirements of experimental mice.

1.2 measurement index

The measurement indexes comprise body weight, body composition, blood fat and inflammatory factors, and the detection of the cecum faecal flora and metabolites thereof of the mice is carried out by adopting a mass spectrometry mode based on liquid chromatography-mass spectrometry (LC-MS/MS).

1.3 data processing

The comparison between the two groups was performed using independent samples for t-test using SPSS, SAS, R language and Graphpad prism software, the comparison between the groups was performed using ONE-WAY analysis of variance (ONE-WAY ANOVA) method, and the results were expressed as mean.+ -. Standard deviation using minimum significant difference (least-significant difference).

2. Experimental results

2.1 general growth conditions

Mice in the control group have good activity, normal diet and clean fur during the experiment; mice in the high-fat model group had sleepiness and yellow fur, and after 10 weeks, the animals had different degrees of listlessness, reduced activity and messy fur. Throughout the experiment, the weight of the mice in the high-fat model group rose first and then fell, but was always higher than the weight of the mice in the other groups. At the end of the experiment, all mice in each group survived.

The body weight changes of the mice are shown in fig. 2 and table 2, and the abscissa in fig. 2 indicates time, 1 is week 0, 2 is week 2, 3 is week 4, and 4 is week 6. The ordinate represents the mean of the body weights of the mice in each group. As can be seen from FIG. 2 and Table 1, when the molding was successful (i.e., week 0), the average weight of the mice in the model group was 31.24g, which was 5.24g,20.2% higher than that of the blank group. After this, significant differences in body weight occurred between the custom meal and the high fat meal group by 4 weeks of starting the intervention. The magnitude of weight loss was evident within 6 weeks of intervention, with a custom diet group (from 30.86g down to 27.30g, a total of 3.56g reduction).

TABLE 2 weight averages and standard deviations for groups of mice at different weeks

Note that: ^a indicating a significant difference from group C; ^b indicating the difference from M groups

TABLE 3 mean and standard deviation of statistically different health indicators between groups

TABLE 4 inter-group variation of the effect of different dietary patterns on various indices of obesity

2.2 analysis of serum Biochemical indicators

As can be seen from table 3:

in the blood fat index, the average value of the customized dietary group triglyceride is 0.64mmol/L, the average value of the high-fat dietary group triglyceride is 1.07mmol/L, and the customized dietary group triglyceride has obvious difference with the other two groups; statistical differences appear in the inflammatory index hs-CRP, IL-1 beta and TNF-alpha: the customized diet group (IL-1β0.36+ -0.14 ng/ml, TNF- α2.30+ -1.51 ng/ml) was significantly lower than the other two groups, with no significant differences between the other two groups; the hs-CRP (5.17+/-1.59 mg/L) of the high-fat diet group is obviously higher than that of the other two groups, and the difference among the other groups is not obvious. The customized diet has the function of resisting the chronic inflammation of the obese organism.

2.3 body composition analysis

Tables 2 and 3 can be seen:

the total fat (T-fat) blank group was significantly different from the high fat diet group, and the high fat diet (6850.40 mm) ³ ) With the blank group (2385.66 mm) ³ ) And custom meal (2344.60 mm) ³ ) There is a significant difference;

visceral fat (VF%) was significantly different from the high fat diet (56.55%) compared to the placebo (47.66%) and custom diet (42.40%) and no significant difference was seen between the remaining groups;

the subcutaneous fat percentage (SCF%) custom diet group (57.60%) was significantly different from the high fat diet group (43.45%), and there was no significant difference between the remaining groups;

the brown fat percentage (BF%) was significantly different for the high fat diet (3.53%) from the blank (9.36%) and custom diet (12.88%).

In addition, the custom diet group did not reduce the total muscle mass while reducing body weight. I.e. fat is subtracted, without muscle loss. This is useful for maintaining a high basal metabolic rate in humans, promoting normal glucose metabolism, and preventing muscle deterioration. Muscle decay begins to occur from 25 years old, and has a higher incidence in obese people, especially in people with central obesity (waist circumference of men is greater than or equal to 90cm, and waist circumference of women is greater than or equal to 85 cm). Muscle attenuation of the elderly is closely related to health damage such as falling, fracture, diabetes, disability and the like, and is a key factor affecting life span and life quality of the elderly. Through reasonable diet under the background of aging, the health care food has great significance in maintaining reasonable weight and waistline of the aged and preventing muscle attenuation.

Overall, the custom diet group had the lowest total fat content, lowest visceral fat, highest subcutaneous fat, and highest brown fat. The custom diet groups were shown to be overall lean and fat distribution was primarily concentrated subcutaneously with less visceral fat and contained a greater proportion of brown fat (as shown in figures 3, 4) than the groups. This body composition and fat distribution have a positive effect on reducing the occurrence and development of cardiovascular disease, type 2 diabetes, various cancers, and premature death.

Supplementary explanation:

excessive visceral fat accumulation is detrimental: visceral fat accumulation to some extent can lead to central obesity, which is an important link to cardiovascular disease, type 2 diabetes, various cancers and premature death. It has also become an important public health problem threatening the health of people in China, as well as overweight and obesity.

Health benefits of brown adipose tissue: brown fat is located between neck, shoulder, armpit and back shoulder, contains a large amount of mitochondria, has abundant blood supply, has main functions of heat generation, and can cause obesity when the amount of brown adipose tissue contained in the body is small or dysfunction occurs. The risk of developing hypertension, heart failure and coronary artery disease is also relatively lower in people with brown fat. In obese people, brown fat can also reduce the negative health effects of obesity and reduce the risk of heart disease and metabolic disease in obese patients.

It can be seen that the visceral and subcutaneous fat accumulation was evident in group M, and the subcutaneous and visceral fat amounts were lower in group D, the custom diet group. Shows the effect of this group diet in controlling total body fat and optimizing fat distribution.

2.4 intestinal flora detection-16 srRNA Gene sequencing

The experiment shows that on the flora structure, the community diversity and abundance are calculated by using an alpha diversity measurement method through 16s rRNA sequencing research. As can be seen from the diversity index of chao1, shannon, simpson in fig. 5, the diversity and abundance of the flora are significantly increased after feeding custom diet to obese mice after successful modeling, and the differences are significant (p= 0.0495). Group D was closer to group C than the blank, while group M was significantly lower.

The abundant species diversity and higher abundance are marks of stable intestinal microecological environment and are very important for maintaining the health of the organism. It can be seen that the intestinal stability of the obese mice after high fat feeding was poor. After the custom diet is used for stem prognosis, the intestinal flora diversity of post-obese mice is obviously increased, the abundance is increased, the diet corrects the flora disorder of the mice, and the intestinal microecology is rebuilt.

Custom diets corrected intestinal flora disorders in obese mice. Among which beneficial bacterial groups include Desulfovibrio desulphurized, ruminococcus Ruminococcus, bufidobacterium bifidobacterium, butyriciococcus butyrate producing bacteria, erythrobacter Erythrobacter, gemlger bacteria, helicobacter, cotococcus faecalis, dorea dorsum, anaerotyrotruncus anaerobic bacteria, and the like.

Table 5 enrichment analysis and topo analysis of metabolic pathways significantly enriched in differential metabolites between groups

The metabonomics results tell us (Table 5) that the metabolic pathway of the customized diet pattern that plays a key role in high fat diet fed obese mice is the histidine metabolic pathway, L-aspartic acid and L-glutamic acid in the histidine pathway are key metabolites, L-aspartic acid is positively correlated with hs-CRP, and is negatively correlated with the above bacteria, and L-glutamic acid and uracil are positively correlated with hs-CRP. They may act as "bad effects", increasing after high fat feeding and decreasing after custom meal intervention. Suggesting that these bacteria and metabolic pathways may be mechanisms by which different dietary patterns function.

Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present application, and are not limiting; although the application has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit and scope of the technical solutions of the embodiments of the present application.

Claims

1. A health meal composition, characterized in that the health meal composition comprises 80-90 parts of protein, 60-75 parts of lipid and 180-190 parts of carbohydrate; the mass ratio of saturated fatty acid, polyunsaturated fatty acid and monounsaturated fatty acid in the lipid is 1:0.95-1.05:1.95-2.05; the specific food formula meeting the content of the components comprises the following components: 20 parts of black rice, 20 parts of oat, 5 parts of buckwheat, 5 parts of millet, 60 parts of rice, 5 parts of highland barley, 5 parts of fresh peas, 5 parts of fresh broad beans, 40 parts of sweet potatoes, 16 parts of Chinese yam, 30 parts of purple cabbage, 40 parts of broccoli, 40 parts of red pepper, 40 parts of asparagus, 20 parts of carrots, 80 parts of spinach, 40 parts of onion, 5 parts of sea sedge, 80 parts of cabbage, 50 parts of flammulina velutipes, 5 parts of dried black fungus, 60 parts of strawberries, 40 parts of kiwi fruits, 20 parts of jackfruit, 60 parts of blueberries, 20 parts of pig spines, 20 parts of chicken breast meat, 50 parts of salmon, 50 parts of eggs, 250 parts of self-made yogurt, 20 parts of black beans, 20 parts of soybeans, 6 parts of walnuts, 6 parts of hazelnuts, 3 parts of cashew nuts, 3 parts of pistachios, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil, 6 parts of beef tallow, and 5 parts of iodized salt.

2. The healthy meal composition according to claim 1, wherein the specific food formulation is configured to be replaced by,

or, 60 parts of rice is replaced by 50 parts of wheat flour;

or, 5 parts of millet is replaced by 40 parts of fresh corn and 5 parts of corn residues;

or, 16 parts of yam are replaced by 10 parts of sweet potato, 10 parts of purple sweet potato, 10 parts of taro, 40 parts of pumpkin or 10 parts of potato;

or, 5 parts of dry black fungus are replaced by 5 parts of dry tremella;

or 250 parts of self-made yoghurt is replaced by 250 parts of milk, 250 parts of sugarless yoghurt or 250 parts of soothing milk;

or, 20 parts of pig back is replaced by 20 parts of beef back or 20 parts of pure lean sheep leg meat or 20 parts of lean donkey meat or 20 parts of rabbit meat or 20 parts of chicken liver or pork liver or 50 parts of pork rib, wherein beef tallow is not used when pork rib is used;

or, 6 parts of beef tallow are replaced by 6 parts of lard or 10 parts of 85% dark chocolate;

or, the peanut oil 4 parts is replaced by sesame oil 4 parts or sesame paste 8 parts;

or, 5 parts of sea sedge is replaced by 5 parts of sea sedge or 20 parts of shredded sea tangle or 20 parts of wet undaria pinnatifida;

or, the jackfruit 20 parts are replaced by 40 parts of pears, 40 parts of peaches, 20 parts of hawthorns, 30 parts of prunes, 15 parts of fresh dates, 50 parts of grapefruits, 40 parts of oranges, 30 parts of oranges, 40 parts of pineapples, 40 parts of apples, 25 parts of litchis, 45 parts of mangoes, 50 parts of papaya, 20 parts of bananas, 35 parts of dragon fruits, 20 parts of golden silk jujube or dried red dates or 15 parts of durian;

3. The health meal composition according to claim 1, further comprising dietary fiber therein, the dietary fiber comprising soluble and insoluble dietary fibers; the composition comprises 18-22 parts of insoluble dietary fiber and 10-15 parts of soluble dietary fiber.

4. The health food composition according to claim 1 or 2, further comprising vitamin a, thiamine, riboflavin, niacin, vitamin C, vitamin D ₃ Vitamin E, folic acid, calcium, phosphorus, potassium, sodium, magnesium, iron, zinc, selenium, copper, manganese, and iodine.

5. A health food composition according to claim 3, further comprising vitamin B ₆ Vitamin B ₁₂ Vitamin K ₂ One or more of glutamine and inulin.

6. The health food composition according to claim 1 or 2, wherein each 1300-1350g of the health food composition comprises 80-90g of protein, 60-75g of lipid, 180-190g of carbohydrate, 18-22g of insoluble dietary fiber, 10-15-g of soluble dietary fiber, 600-700 μg of total vitamin a, 1-2mg of thiamine, 1-mg of riboflavin2-mg, 15-20mg of nicotinic acid, 200-300mg of vitamin C, 20-40mg of vitamin E, 400-500 mug of folic acid, 800-1000mg of calcium, 1000-1350mg of phosphorus, 2500-3700mg of potassium, 2000-2800mg of sodium, 400-600mg of magnesium, 20-30mg of iron, 10-20mg of zinc, 50-70 mug of selenium, 2-5mg of copper, 5-10mg of manganese, 150-250 mug/100 g of iodine and vitamin D ₃ 10-20μg；

The high-quality protein in the protein accounts for 45-55%;

the ratio of the soluble dietary fiber to the insoluble dietary fiber is 0.95-1.05:1.95-2.05.

7. A method of processing a healthy meal composition according to claim 1 or 2, comprising the steps of:

the cereal, potato and beans are processed by steaming, boiling or baking after being ground into finished products and/or semi-finished products, and vacuum packaging is carried out; steaming, stewing or quick-boiling fish, fowl, meat or egg to obtain final product and/or semi-final product, and vacuum packaging; the fresh vegetables and fruits are treated by a chitosan film coating technology, the soaked vegetables and fruits are treated by a freeze-drying technology or a vacuum low-temperature freeze-drying technology, and the healthy meal composition product is obtained through the treatment.