CN117562257B - High-fat low-carbon food composition and preparation method thereof - Google Patents

High-fat low-carbon food composition and preparation method thereof Download PDF

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Publication number
CN117562257B
CN117562257B CN202410052564.3A CN202410052564A CN117562257B CN 117562257 B CN117562257 B CN 117562257B CN 202410052564 A CN202410052564 A CN 202410052564A CN 117562257 B CN117562257 B CN 117562257B
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powder
parts
microcapsule powder
extract
grape seed
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CN117562257A (en
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史慧茹
许锦鸿
杨鹏
冯魏
郑雅丹
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Hangzhou Baixiaoxian Biotechnology Co ltd
Zhejiang Hengmei Health Technology Co ltd
Beijing Hengmei Golden Leaf Nutrition And Health Technology Co ltd
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Hangzhou Baixiaoxian Biotechnology Co ltd
Zhejiang Hengmei Health Technology Co ltd
Beijing Hengmei Golden Leaf Nutrition And Health Technology Co ltd
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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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
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    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • 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

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Abstract

The invention provides a high-fat low-carbon food composition and a preparation method thereof, and relates to the technical field of foods. The food composition is prepared by compounding virgin coconut oil microcapsule powder, butter microcapsule powder, medium chain triglyceride microcapsule powder, concentrated whey protein powder, pomegranate juice powder, grape seed extract, white kidney bean extract, guarana extract, soybean lecithin, coconut milk powder, xanthan gum, sodium carboxymethyl cellulose and guar gum; the microcapsule powder is prepared from the components by a specific method, and auxiliary materials are compounded, so that the stability of the product is further improved, the storage period is long, the mouthfeel and smell are not affected after long-term storage, the microcapsule powder wraps the active ingredients, the pomegranate juice powder and the coconut milk powder, the smooth mouthfeel and the coconut fragrance are reserved, and the effects of reducing fat and weight, relaxing bowel, improving skin yellow gas and whitening are achieved.

Description

High-fat low-carbon food composition and preparation method thereof
Technical Field
The invention belongs to the technical field of foods, relates to a high-fat low-carbon-water food composition and a preparation method thereof, and in particular relates to a high-fat low-carbon-water solid beverage and a preparation method thereof.
Background
Ketogenic diet (Ketogenic diet, KD) is a special diet formulation characterized by high fat, low carbohydrate, proper amount of protein and other nutrients. Compared with the common diet, the ketogenic diet population mainly depends on ketone bodies produced by fat oxidation to provide energy. The research shows that the ketogenic diet has an improving effect on various diseases such as epilepsy, cancer, obesity, insulin resistance, polycystic ovary syndrome and the like.
In ketogenic diets, medium Chain Triglycerides (MCT) are often added to this type of diet as one of the main sources of dietary fat. MCT is a triglyceride composed of fatty acid with 6-12 carbon atoms, the dependence of MCT entering the organism on bile salts and pancreatin is very small, the MCT is rapidly hydrolyzed into medium-chain fatty acid and glycerin by lipase in intestinal tract, the medium-chain fatty acid does not synthesize triglyceride any more, does not form chylomicron, is combined with protein after being absorbed by intestinal epithelial cells, is directly transported to the liver through portal vein, is rapidly and efficiently decomposed to generate energy in the liver, does not become stored fat, and has the weight reducing effect of reducing weight and waist-hip ratio.
While coconut oil is a healthy oil with low cholesterol content and high Medium Chain Fatty Acids (MCFAs) content (41-54%). Can improve diabetes, reduce energy intake, increase energy consumption, and improve muscle insulin action. More importantly, MCFAs are absorbed in the small intestine and then transported directly to the liver via portal blood, where they can be rapidly metabolized as an energy source. Can reduce hunger sensation, increase fat oxidation, promote ketone body generation, and is more and more popular with people who lose weight and maintain beauty.
Most ketogenic diet products, however, are susceptible to oxidative deterioration during production and storage due to their inherent high fat characteristics, and are not stable in storage. But also easily gives a greasy mouthfeel. Because excessive fat intake also tends to cause constipation, serious people also cause a series of skin problems, quickening skin aging, dullness, even acne or dermatitis.
Chinese patent CN111084381A discloses a ketogenic nutritional meal replacement powder and application, wherein the ketogenic nutritional meal replacement powder comprises medium chain triglyceride microcapsule powder, gamma-linolenic acid oil microcapsule powder, high oleic acid sunflower seed oil microcapsule powder, rice bran fatty alkanol microcapsule powder, oat fiber, soybean protein isolate, rice protein, yeast protein, plantain seed husk powder, potato extract, agaricus bisporus extract, white kidney bean extract, erythritol, grape fruit powder, compound vitamins, compound minerals and xanthan gum. Although the effects of losing weight and reducing body weight can be achieved, the product can cause the skin state to be poor and lose elasticity.
Chinese patent No. 114982964A provides a ketone-producing composition with high fat content, a preparation method and application thereof, wherein the ketone-producing composition comprises raw material soybean protein embedded fat powder, concentrated whey protein, coconut milk powder, fine shredded coconut, medium chain triglyceride microcapsule powder, full-fat milk powder, erythritol and edible essence; coconut oil, anhydrous cream. Wherein, the soybean protein embedding fat powder adopts embedding technology, thereby reducing the procedures of re-dissolving soybean protein, reducing the oxidation risk of grease and prolonging the storage period of food.
In order to improve the storage stability of ketogenic foods, in particular the antioxidative properties of high fat content components, microcapsule technology is increasingly coming into the field of view. The microcapsule technology is a method for embedding a core material under a certain condition by using a proper wall material, and the ideal wall material has the characteristics of good emulsifying property and film forming property, no pungent smell, no reaction with the core material, proper solubility and permeability and the like, and the core material can be solid, liquid or even gas. However, when the wall material is not used properly, the sensory quality of the product is affected, the stability of the product is affected, and even the exertion of the efficacy of the food is limited.
Disclosure of Invention
Aiming at the problems existing in the prior art, the invention provides a high-fat low-carbon water food composition and a preparation method thereof, wherein the food composition is prepared from virgin coconut oil microcapsule powder, butter microcapsule powder, medium-chain triglyceride microcapsule powder, concentrated whey protein powder, pomegranate juice powder, grape seed extract, white kidney bean extract, guarana extract, soybean lecithin, coconut milk powder, xanthan gum, sodium carboxymethylcellulose and guar gum by compounding, so that the effects of reducing fat and weight, relaxing bowel, beautifying and removing yellow gas can be achieved; the microcapsule powder is prepared from the components by a specific method, and the auxiliary materials are compounded, so that the stability of the product is further improved, the storage period is long, and the sensory effect is not affected after long-term storage.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows:
Firstly, the invention provides a high-fat low-carbon food composition which comprises the following components in parts by weight: 30-42 parts of virgin coconut oil microcapsule powder, 5-12 parts of butter microcapsule powder, 8-15 parts of medium chain triglyceride microcapsule powder, 1-5 parts of concentrated whey protein powder, 1-5 parts of pomegranate juice powder, 0.1-0.5 part of grape seed extract, 0.5-2 parts of white kidney bean extract, 0.1-2 parts of guarana extract, 0.1-1 part of soybean lecithin, 2-6 parts of coconut milk powder, 0.1-1 part of xanthan gum, 0.1-1 part of sodium carboxymethyl cellulose and 0.1-1 part of guar gum.
Preferably, the food composition consists of the following components in parts by weight: 33-40 parts of virgin coconut oil microcapsule powder, 6-8.8 parts of butter microcapsule powder, 10.4-14 parts of medium chain triglyceride microcapsule powder, 2-4 parts of concentrated whey protein powder, 2-4 parts of pomegranate juice powder, 0.2-0.4 part of grape seed extract, 0.8-1.5 parts of white kidney bean extract, 0.8-1.8 parts of guar extract, 0.2-0.5 part of soybean lecithin, 3-5 parts of coconut milk powder, 0.3-0.8 part of xanthan gum, 0.3-0.6 part of sodium carboxymethyl cellulose and 0.3-0.6 part of guar gum.
Further preferably, the food composition comprises the components in parts by weight: 37.3 parts of virgin coconut oil microcapsule powder, 7 parts of butter microcapsule powder, 12.5 parts of medium chain triglyceride microcapsule powder, 3 parts of concentrated whey protein powder, 2.8 parts of pomegranate juice powder, 0.3 part of grape seed extract, 1.3 parts of white kidney bean extract, 1.2 parts of guarana extract, 0.3 part of soybean lecithin, 4.4 parts of coconut milk powder, 0.6 part of xanthan gum, 0.4 part of sodium carboxymethyl cellulose and 0.4 part of guar gum.
Preferably, the mass fraction of the triglycerides in the medium chain triglyceride microcapsule powder is 70-75%.
Preferably, the weight parts ratio of the virgin coconut oil microcapsule powder, the butter microcapsule powder and the medium chain triglyceride microcapsule powder is 30-42:5-12:8-15, more preferably 33-40:6-8.8:10.4-14, and most preferably 37.3:7:12.5.
Preferably, the weight ratio of the xanthan gum to the carboxymethyl cellulose to the guar gum is 0.1-1:0.1-1:0.1-1, more preferably 0.3-0.8:0.3-0.6:0.3-0.6, and most preferably 0.6:0.4:0.4.
Preferably, the preparation method of the grape seed extract comprises the following steps: pulverizing grape seed, degreasing, mixing with water, and regulating pH to weak acidity; adding cellulase and carrying out ultrasonic treatment under the condition of heat preservation; continuing enzymolysis treatment, and then performing secondary ultrasonic treatment to obtain an extraction mixture; filtering the obtained extract mixture, inactivating enzyme, and drying to obtain grape seed extract.
Further preferably, the preparation method of the grape seed extract comprises the steps of:
S1, crushing grape seeds, sieving with a 40-50 mesh sieve, degreasing for 24-40 hours, and cleaning to obtain grape seed powder;
s2, mixing grape seed powder with water, and adjusting the pH to 4.5-6.5;
S3, adding cellulase, and carrying out ultrasonic treatment for 10-20min at the temperature of 38-48 ℃; taking out and continuing enzymolysis for 8-16h to prepare an enzymolysis mixture;
s4, continuously performing secondary ultrasonic treatment on the enzymolysis mixture for 20-40min to obtain an extraction mixture;
s5, filtering the extraction mixture, inactivating enzyme at high temperature, and drying to obtain the grape seed extract.
Still more preferably, in step S2, the mass-to-volume ratio of the grape seed powder to the water is 1:30-40g/mL, and the pH is adjusted to 4.8-5.6.
Still more preferably, in step S3, the cellulase is added in an amount of 0.6 to 0.8% by mass of the grape seed powder; the temperature of the ultrasonic treatment is 40-46 ℃, and the ultrasonic treatment is carried out for 14-18min.
Still more preferably, in step S3, the temperature of the enzymolysis treatment is 38-48 ℃ under the heat preservation condition, and the enzymolysis time is 10-12h; the enzymolysis treatment is carried out on a shaking table, and the rotating speed is 40-60rpm/min.
Still more preferably, in step S4, the temperature of the secondary ultrasonic treatment is 25-45 ℃ and the ultrasonic treatment time is 25-35min.
Still more preferably, in step S5, the high temperature enzyme deactivation treatment is to deactivate enzyme at 121 ℃ for 15-30min; the drying is freeze drying or 40-60deg.C drying.
In the invention, the enzyme activity of the cellulase is 1 ten thousand U/g, and the product code is M29335 purchased from Michael.
The present invention then provides a process for preparing the above-described food composition, comprising the steps of:
(1) Respectively dissolving concentrated whey protein powder, xanthan gum, sodium carboxymethylcellulose and guar gum in water, and hydrating at low temperature to obtain concentrated whey protein powder solution and xanthan gum-sodium carboxymethylcellulose-guar gum mixed solution;
(2) Heating the solutions respectively, and mixing; adding fructus Punicae Granati juice powder, grape seed extract, white kidney bean extract, guarana extract, soybean lecithin, and coconut milk powder; stirring and shearing at a constant temperature to obtain a primary emulsion mixture;
(3) Homogenizing the primary emulsion mixture, and spray drying to obtain mixed microcapsule powder;
(4) Mixing the mixed microcapsule powder with virgin oleum Cocois microcapsule powder, butter microcapsule powder, and medium chain triglyceride microcapsule powder, and making into food composition.
Preferably, in the step (1), the mass concentration of the concentrated whey protein powder solution and the xanthan gum-sodium carboxymethyl cellulose-guar gum mixed solution is 15-30wt%.
Preferably, in the step (1), the low temperature is used for hydration, the temperature of the hydration is 4-7 ℃, and the hydration time is 10-16 hours.
Preferably, in step (2), the heating is at a temperature of 60-80 ℃.
Preferably, in the step (2), the temperature is 60-80 ℃, the stirring speed is 300-400rpm/min, and the stirring time is 30-90min.
Preferably, in the step (2), the shearing is high-speed mechanical shearing, the shearing rate is 10000-15000rpm/min, and the shearing time is 5-8min.
Preferably, in the step (3), the homogenizing is carried out for 2 to 3 times under the pressure of 20 to 40MPa and 3 to 8 minutes each time.
Preferably, in the step (3), the spray drying is performed, the air inlet temperature is 150-165 ℃, and the air outlet temperature is 95-105 ℃.
Finally, the invention provides application of the food composition in preparing food products with the functions of reducing fat and weight, relaxing bowel, improving skin yellow and whitening.
Preferably, the food products include, but are not limited to, solid beverages, liquid beverages, nutritional powders, biscuits.
In the invention, the pomegranate fruit juice powder is instant pomegranate fruit juice powder.
Compared with the prior art, the invention has the following beneficial effects:
1. The microcapsule powder prepared by mixing concentrated whey protein powder, pomegranate fruit juice powder, grape seed extract, white kidney bean extract, guarana extract, soybean lecithin, coconut milk powder, xanthan gum, sodium carboxymethyl cellulose and guar gum is stable in performance; wherein, after the concentrated whey protein powder, the xanthan gum, the sodium carboxymethylcellulose and the guar gum are fully hydrated, the concentrated whey protein powder can be used as a wall material of the mixed microcapsule powder to further fully wrap the grape seed extract, the white kidney bean extract, the guarana extract, the soybean lecithin and the coconut milk powder, and the activity of the concentrated whey protein powder can be maintained for a long time; the components of the microcapsule powder are mixed, and are effectively wrapped by the wall material, so that the oxidation damage of the components, particularly the grease components, to the microcapsule powder can be reduced, the weakening of the function effect caused by the adhesion of the components is prevented, and the storage period is prolonged; the effects of the food are exerted to the maximum extent when the food is eaten, and the good taste of the food is kept.
2. The invention reduces the viscosity, improves the dissolution performance of the food composition and improves the edible sensory performance by reasonably matching the components of the mixed microcapsule powder, the virgin coconut oil microcapsule powder, the butter microcapsule powder and the medium chain triglyceride microcapsule powder.
3. The grape seed extract is compounded with the guarana extract and the white kidney bean extract by carrying out ultrasonic, enzymolysis and secondary ultrasonic extraction on grape seeds, and necessary microelements are supplemented; wherein, the white kidney bean extract and the guarana extract are synergistic, and have good effects of reducing fat and weight and relaxing bowel; the food composition of the invention can also be used for maintaining beauty and improving skin condition; the grape seed extract, the guarana extract and the white kidney bean extract, as well as the pomegranate juice powder, the soybean lecithin and the coconut milk powder are wrapped in the wall material of the microcapsule powder, so that the oxidative damage of the external environment is reduced, and the high activity and performance value and the high edible value are still maintained when the food is prepared and applied.
Detailed Description
The following non-limiting examples will enable those of ordinary skill in the art to more fully understand the invention and are not intended to limit the invention in any way. The following is merely exemplary of the scope of the invention as it is claimed and many variations and modifications of the invention will be apparent to those skilled in the art in light of the disclosure, which should be considered as falling within the scope of the invention as claimed.
Where numerical ranges are provided in the examples, it is understood that unless otherwise stated herein, both endpoints of each numerical range and any number between the two endpoints are significant both in the numerical range. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The invention is further illustrated by means of the following specific examples. The various chemical reagents used in the examples of the present invention were obtained by conventional commercial means unless otherwise specified.
In the following examples, the content of the virgin coconut oil microcapsule powder, the pomegranate juice powder and the white kidney bean extract is 99% by weight of the western safety australian biotechnology company; the butter microcapsule powder is purchased from the company of Siam Seisakusho biotechnology; the medium chain triglyceride microcapsule powder and the concentrated whey protein powder are purchased from the western America bioengineering Co., ltd; the xanthan gum, sodium carboxymethyl cellulose, guar gum are available from Jiangsu source biotechnology limited. The pomegranate fruit juice powder is instant preferably juice powder of pomegranate, and is purchased from Shanghai Jieching trade company; the coconut milk powder is brome coconut milk powder; the grape seed extract is self-extracting; the guarana extract was purchased from Shangzhi green wild berry limited liability company of the Heilongjiang province. The above components, the manufacturer and the products are only exemplary, and the products of different manufacturers have no significant influence on the effect.
In the following embodiments, the preparation method of the grape seed extract includes the steps of: pulverizing grape seed, degreasing, mixing with water, and regulating pH to weak acidity; adding cellulase and carrying out ultrasonic treatment under the condition of heat preservation; continuing enzymolysis treatment, and then performing secondary ultrasonic treatment to obtain an extraction mixture; filtering the obtained extract mixture, inactivating enzyme, and drying to obtain grape seed extract.
Example 1
A high-fat low-carbon food composition comprises the following components in parts by weight: 37.3 parts of virgin coconut oil microcapsule powder, 7 parts of butter microcapsule powder, 12.5 parts of medium chain triglyceride microcapsule powder, 3 parts of concentrated whey protein powder, 2.8 parts of pomegranate juice powder, 0.3 part of grape seed extract, 1.3 parts of white kidney bean extract, 1.2 parts of guarana extract, 0.3 part of soybean lecithin, 4.4 parts of coconut milk powder, 0.6 part of xanthan gum, 0.4 part of sodium carboxymethyl cellulose and 0.4 part of guar gum.
The mass fraction of the triglyceride in the medium chain triglyceride microcapsule powder is 70%.
The preparation method of the grape seed extract comprises the following steps:
S1, crushing grape seeds, sieving with a 40-mesh sieve, and degreasing for 32h; washing with clear water for 3 times, and drying to obtain grape seed powder;
S2, mixing grape seed powder with weak acid water (pH 6.0), wherein the mass-volume ratio of the grape seed powder to the water is 1:35g/mL;
S3, adding cellulase (enzyme activity 1 ten thousand U/g) accounting for 0.7% of the mass of the grape seed powder, and carrying out ultrasonic treatment for 15min at the temperature of 42 ℃; taking out and continuously placing in a shaking table, setting the rotation speed of the shaking table to be 60rpm/min, and carrying out enzymolysis treatment for 12 hours at the temperature of 42 ℃ to obtain an enzymolysis mixture;
s4, continuously performing secondary ultrasonic treatment on the enzymolysis mixture for 30min at the temperature of 35+/-2 ℃ to obtain an extraction mixture;
s5, filtering the extraction mixture, placing the mixture in a high-temperature sterilization pot, inactivating enzyme at 121 ℃ for 20min, and freeze-drying to obtain the grape seed extract.
The preparation method of the food composition for preparing the solid beverage comprises the following steps:
(1) Respectively dissolving concentrated whey protein powder, xanthan gum, sodium carboxymethylcellulose and guar gum in water, and hydrating for 12h at 6 ℃ to respectively obtain concentrated whey protein powder solutions, wherein the mass concentration of the xanthan gum-sodium carboxymethylcellulose-guar gum mixed solution is 20wt%;
(2) Heating the 2 solutions to 70 ℃ respectively, keeping for 5min, and mixing; adding fructus Punicae Granati juice powder, grape seed extract, white kidney bean extract, guarana extract, soybean lecithin, and coconut milk powder; stirring at 70deg.C at 300rpm/min for 60min, and mechanically shearing at high speed for 6min at 12000rpm/min to obtain primary emulsion mixture;
(3) Homogenizing the primary emulsion mixture under 30MPa for 2 times, homogenizing for 5min each time, spray drying after homogenizing, and obtaining mixed microcapsule powder at 160deg.C and 98deg.C;
(4) Mixing the mixed microcapsule powder with virgin oleum Cocois microcapsule powder, butter microcapsule powder, and medium chain triglyceride microcapsule powder, and making into solid beverage.
The solid beverage has effects of reducing fat, reducing weight, loosening bowel to relieve constipation, improving skin yellowish qi, and whitening skin.
Example 2
A high-fat low-carbon food composition comprises the following components in parts by weight: 33 parts of virgin coconut oil microcapsule powder, 6 parts of butter microcapsule powder, 10.4 parts of medium chain triglyceride microcapsule powder, 2 parts of concentrated whey protein powder, 2 parts of pomegranate juice powder, 0.2 part of grape seed extract, 0.8 part of white kidney bean extract, 0.8 part of guarana extract, 0.2 part of soybean lecithin, 3 parts of coconut milk powder, 0.3 part of xanthan gum, 0.3 part of sodium carboxymethylcellulose and 0.3 part of guar gum.
The mass fraction of the triglyceride in the medium chain triglyceride microcapsule powder is 75%.
The preparation method of the grape seed extract comprises the following steps:
s1, crushing grape seeds, sieving with a 50-mesh sieve, and degreasing for 28 hours; washing with clear water for 3 times, and drying to obtain grape seed powder;
s2, mixing grape seed powder with weak acid water (pH 4.8), wherein the mass-volume ratio of the grape seed powder to the water is 1:30g/mL;
S3, adding cellulase (enzyme activity 1 ten thousand U/g) accounting for 0.6% of the mass of the grape seed powder, and carrying out ultrasonic treatment for 18min at the temperature of 40 ℃; taking out and continuously placing in a shaking table, setting the rotation speed of the shaking table to be 60rpm/min, and carrying out enzymolysis treatment for 12 hours at the temperature of 40 ℃ to obtain an enzymolysis mixture;
s4, continuously performing secondary ultrasonic treatment on the enzymolysis mixture at 35+/-2 ℃ for 25min to obtain an extraction mixture;
S5, the same as in the embodiment 1.
The preparation method of the food composition for preparing the solid beverage comprises the following steps:
(1) Respectively dissolving concentrated whey protein powder, xanthan gum, sodium carboxymethylcellulose and guar gum in water, and hydrating for 12h at 4 ℃ to respectively obtain concentrated whey protein powder solutions, wherein the mass concentration of the xanthan gum-sodium carboxymethylcellulose-guar gum mixed solution is 15wt%;
(2) Heating the 2 solutions to 60 ℃ respectively, keeping for 5min, and mixing; adding fructus Punicae Granati juice powder, grape seed extract, white kidney bean extract, guarana extract, soybean lecithin, and coconut milk powder; stirring at 60 ℃ for 90min at 400rpm/min, and then mechanically shearing at high speed for 8min at a shearing speed of 15000rpm/min to obtain a primary emulsion mixture;
(3) Homogenizing the primary emulsion mixture under 40MPa for 2 times for 5min each time, and spray drying at 160deg.C and 98deg.C to obtain mixed microcapsule powder;
(4) As in example 1.
The solid beverage has effects of reducing fat, reducing weight, loosening bowel to relieve constipation, improving skin yellowish qi, and whitening skin.
Example 3
A high-fat low-carbon food composition comprises the following components in parts by weight: 40 parts of virgin coconut oil microcapsule powder, 8.8 parts of butter microcapsule powder, 14 parts of medium chain triglyceride microcapsule powder, 4 parts of concentrated whey protein powder, 4 parts of pomegranate juice powder, 0.4 part of grape seed extract, 1.5 parts of white kidney bean extract, 1.8 parts of guarana extract, 0.5 part of soybean lecithin, 5 parts of coconut milk powder, 0.8 part of xanthan gum, 0.6 part of sodium carboxymethylcellulose and 0.6 part of guar gum.
The mass fraction of the triglyceride in the medium chain triglyceride microcapsule powder is 70%.
The preparation method of the grape seed extract comprises the following steps:
S1, crushing grape seeds, sieving with a 50-mesh sieve, and degreasing for 36h; washing with clear water for 3 times, and drying to obtain grape seed powder;
s2, mixing grape seed powder with weak acid water (pH 5.6), wherein the mass-volume ratio of the grape seed powder to the water is 1:40g/mL;
S3, adding cellulase (enzyme activity 1 ten thousand U/g) accounting for 0.8% of the mass of the grape seed powder, and carrying out ultrasonic treatment for 18min at 46 ℃ under the heat preservation condition; taking out and continuously placing in a shaking table, setting the rotation speed of the shaking table to be 60rpm/min, and performing enzymolysis at 48 ℃ for 12 hours to obtain an enzymolysis mixture;
S4, continuously performing secondary ultrasonic treatment on the enzymolysis mixture at 40+/-2 ℃ for 25min to obtain an extraction mixture;
S5, the same as in the embodiment 1.
The preparation method of the food composition for preparing the solid beverage comprises the following steps:
(1) Respectively dissolving concentrated whey protein powder, xanthan gum, sodium carboxymethylcellulose and guar gum in water, and hydrating at 7 ℃ for 16 hours to respectively obtain concentrated whey protein powder solutions, wherein the mass concentration of the xanthan gum-sodium carboxymethylcellulose-guar gum mixed solution is 30wt%;
(2) Heating the 2 solutions to 80 ℃ respectively, keeping for 5min, and mixing; adding fructus Punicae Granati juice powder, grape seed extract, white kidney bean extract, guarana extract, soybean lecithin, and coconut milk powder; stirring at 80deg.C at 300rpm/min for 60min, and mechanically shearing at high speed for 6min at 12000rpm/min to obtain primary emulsion mixture;
(3) Homogenizing the primary emulsion mixture under 40MPa for 3 times for 5min each time, and spray drying at 165 deg.C and 95 deg.C to obtain mixed microcapsule powder;
(4) As in example 1.
The solid beverage has effects of reducing fat, reducing weight, loosening bowel to relieve constipation, improving skin yellowish qi, and whitening skin.
Example 4
A high-fat low-carbon food composition comprises the following components in parts by weight: 30 parts of virgin coconut oil microcapsule powder, 5 parts of butter microcapsule powder, 8 parts of medium chain triglyceride microcapsule powder, 1 part of concentrated whey protein powder, 1 part of pomegranate juice powder, 0.1 part of grape seed extract, 0.5 part of white kidney bean extract, 0.1 part of guarana extract, 0.1 part of soybean lecithin, 2 parts of coconut milk powder, 0.1 part of xanthan gum, 0.1 part of sodium carboxymethylcellulose and 0.1 part of guar gum.
The mass fraction of the triglyceride in the medium chain triglyceride microcapsule powder is 75%.
The preparation method of the grape seed extract comprises the following steps:
S1, crushing grape seeds, sieving with a 50-mesh sieve, and degreasing for 24 hours; washing with clear water for 3 times, and drying to obtain grape seed powder;
S2, mixing grape seed powder with weak acid water (pH 4.8), wherein the mass-volume ratio of the grape seed powder to the water is 1:40g/mL;
S3, adding cellulase (enzyme activity 1 ten thousand U/g) accounting for 0.8% of the mass of the grape seed powder, and carrying out ultrasonic treatment for 18min at the temperature of 38 ℃; taking out and continuously placing in a shaking table, setting the rotation speed of the shaking table to be 50rpm/min, and carrying out enzymolysis treatment for 12 hours at 38 ℃ to obtain an enzymolysis mixture;
S4, continuously performing secondary ultrasonic treatment on the enzymolysis mixture at 45+/-2 ℃ for 40min to obtain an extraction mixture;
S5, the same as in the embodiment 1.
The preparation method of the food composition for preparing the solid beverage comprises the following steps:
(1) - (2) as in example 1;
(3) Homogenizing the primary emulsion mixture under 40MPa for 3 times for 5min each time, and spray drying at 150deg.C and 105deg.C to obtain mixed microcapsule powder;
(4) As in example 1.
The solid beverage has effects of reducing fat, reducing weight, loosening bowel to relieve constipation, improving skin yellowish qi, and whitening skin.
Example 5
A high-fat low-carbon food composition comprises the following components in parts by weight: 42 parts of virgin coconut oil microcapsule powder, 12 parts of butter microcapsule powder, 15 parts of medium chain triglyceride microcapsule powder, 5 parts of concentrated whey protein powder, 5 parts of pomegranate juice powder, 0.5 part of grape seed extract, 2 parts of white kidney bean extract, 2 parts of guarana extract, 1 part of soybean lecithin, 6 parts of coconut milk powder, 1 part of xanthan gum, 1 part of sodium carboxymethylcellulose and 1 part of guar gum.
The mass fraction of the triglyceride in the medium chain triglyceride microcapsule powder is 70%.
The preparation method of the grape seed extract comprises the following steps:
S1, crushing grape seeds, sieving with a 50-mesh sieve, and degreasing for 40 hours; washing with clear water for 3 times, and drying to obtain grape seed powder;
s2, mixing grape seed powder with weak acid water (pH 6.5), wherein the mass-volume ratio of the grape seed powder to the water is 1:40g/mL;
S3, adding cellulase (enzyme activity 1 ten thousand U/g) accounting for 0.8% of the mass of the grape seed powder, and carrying out ultrasonic treatment for 20min at 48 ℃ under the heat preservation condition; taking out and continuously placing in a shaking table, setting the rotation speed of the shaking table to be 50rpm/min, and performing enzymolysis at 48 ℃ for 12 hours to obtain an enzymolysis mixture;
S4, continuously performing secondary ultrasonic treatment on the enzymolysis mixture for 20min at the temperature of 30+/-2 ℃ to obtain an extraction mixture;
S5, the same as in the embodiment 1.
The preparation method of the solid beverage is the same as in example 1.
The solid beverage has effects of reducing fat, reducing weight, loosening bowel to relieve constipation, improving skin yellowish qi, and whitening skin.
Comparative example 1
Unlike example 1, the food composition comprises different parts by weight of components, specifically, virgin coconut oil microcapsule powder and butter microcapsule powder: 7 parts of virgin coconut oil microcapsule powder, 37.3 parts of butter microcapsule powder, 12.5 parts of medium chain triglyceride microcapsule powder, 3 parts of concentrated whey protein powder, 2.8 parts of pomegranate juice powder, 0.3 part of grape seed extract, 1.3 parts of white kidney bean extract, 1.2 parts of guarana extract, 0.3 part of soybean lecithin, 4.4 parts of coconut milk powder, 0.6 part of xanthan gum, 0.4 part of sodium carboxymethyl cellulose and 0.4 part of guar gum.
The remainder was the same as in example 1.
Comparative example 2
Unlike example 1, the food composition comprises different parts by weight of components, specifically, medium chain triglyceride microcapsule powder: 37.3 parts of virgin coconut oil microcapsule powder, 7 parts of butter microcapsule powder, 50 parts of medium chain triglyceride microcapsule powder, 3 parts of concentrated whey protein powder, 2.8 parts of pomegranate fruit juice powder, 0.3 part of grape seed extract, 1.3 parts of white kidney bean extract, 1.2 parts of aronia melanocarpa fruit juice powder, 0.3 part of soybean lecithin, 4.4 parts of coconut milk powder, 0.6 part of xanthan gum, 0.4 part of sodium carboxymethyl cellulose and 0.4 part of guar gum.
The remainder was the same as in example 1.
Comparative example 3
Unlike example 1, the food composition comprises different parts by weight of components, in particular xanthan gum, carboxymethylcellulose and guar gum: 37.3 parts of virgin coconut oil microcapsule powder, 7 parts of butter microcapsule powder, 12.5 parts of medium chain triglyceride microcapsule powder, 3 parts of concentrated whey protein powder, 2.8 parts of pomegranate fruit juice powder, 0.3 part of grape seed extract, 1.3 parts of white kidney bean extract, 1.2 parts of aronia melanocarpa fruit juice powder, 0.3 part of soybean lecithin, 4.4 parts of coconut milk powder, 1.3 parts of xanthan gum, 0.05 part of sodium carboxymethyl cellulose and 0.05 part of guar gum.
The remainder was the same as in example 1.
Comparative example 4
Unlike example 1, the components in the food composition are different, specifically: no concentrated whey protein powder was added.
The preparation method and application of the rest grape seed extract in solid beverage are the same as in example 1.
A method of preparing a solid beverage comprising the steps of:
(1) Dissolving xanthan gum, sodium carboxymethyl cellulose and guar gum in water, and hydrating for 12 hours at 6 ℃ to obtain a mixed solution of the xanthan gum, the sodium carboxymethyl cellulose and the guar gum, wherein the mass concentration of the solution is 20wt%;
(2) Heating the above solutions to 70deg.C respectively, holding for 5min, and mixing; adding fructus Punicae Granati juice powder, grape seed extract, white kidney bean extract, guarana extract, soybean lecithin, and coconut milk powder; stirring at 70deg.C at 300rpm/min for 60min, and mechanically shearing at high speed for 6min at 12000rpm/min to obtain primary emulsion mixture;
(3) - (4) the same as in example 1.
Comparative example 5
Unlike example 1, the components in the food composition are different, specifically the xanthan gum and guar gum are replaced by sodium carboxymethyl cellulose: 37.3 parts of virgin coconut oil microcapsule powder, 7 parts of butter microcapsule powder, 12.5 parts of medium chain triglyceride microcapsule powder, 3 parts of concentrated whey protein powder, 2.8 parts of pomegranate juice powder, 0.3 part of grape seed extract, 1.3 parts of white kidney bean extract, 1.2 parts of guarana extract, 0.3 part of soybean phospholipid, 4.4 parts of coconut milk powder and 1.4 parts of sodium carboxymethyl cellulose.
The preparation method and application of the rest grape seed extract in solid beverage are the same as in example 1.
A method of preparing a solid beverage comprising the steps of:
(1) Respectively dissolving concentrated whey protein powder and sodium carboxymethyl cellulose in water, and hydrating for 12 hours at 6 ℃ to obtain concentrated whey protein powder solution and sodium carboxymethyl cellulose solution, wherein the mass concentration of the solutions is 20wt%;
(2) - (4) the same as in example 1.
Comparative example 6
Unlike example 1, the components in the food composition differ, in particular the substitution of guarana extract with grape seed extract: 37.3 parts of virgin coconut oil microcapsule powder, 7 parts of butter microcapsule powder, 12.5 parts of medium chain triglyceride microcapsule powder, 3 parts of concentrated whey protein powder, 2.8 parts of pomegranate juice powder, 1.5 parts of grape seed extract, 1.3 parts of white kidney bean extract, 0.3 part of soybean lecithin, 4.4 parts of coconut milk powder, 0.6 part of xanthan gum, 0.4 part of sodium carboxymethyl cellulose and 0.4 part of guar gum.
The remainder was the same as in example 1.
Comparative example 7
Unlike example 1, the preparation method of grape seed extract, in particular without secondary ultrasonic treatment, comprises the steps of:
S1-S3, same as in example 1;
s4, filtering the enzymolysis mixture, placing the mixture in a high-temperature sterilization pot, inactivating enzyme at 121 ℃ for 20min, and freeze-drying to obtain the grape seed extract.
The remainder was the same as in example 1.
Comparative example 8
Unlike example 1, the preparation method of the food composition (solid beverage), specifically, the preparation of the mixed microcapsule powder was not performed, comprising the steps of:
(1) Uniformly mixing concentrated whey protein powder, xanthan gum, sodium carboxymethylcellulose, guar gum, pomegranate fruit juice powder, grape seed extract, white kidney bean extract, guarana extract, soybean lecithin, coconut milk powder and water, wherein the mass concentration is 20wt%, and performing spray drying at an air inlet temperature of 160 ℃ and an air outlet temperature of 98 ℃ to obtain mixed powder;
(2) Mixing the mixed powder with the virgin coconut oil microcapsule powder, butter microcapsule powder and medium chain triglyceride microcapsule powder uniformly to obtain solid beverage.
Comparative example 9
Unlike example 1, the food composition is different in composition, in particular free of the component guarana extract. The remainder was the same as in example 1.
Comparative example 10
Unlike example 1, the food composition is different in composition, specifically does not contain the component white kidney bean extract. The remainder was the same as in example 1.
Comparative test 1 stability test
The solid beverages of examples and comparative examples were sampled at 37℃and 75% relative humidity at day 0 and day 14, respectively, to evaluate the properties of the solid beverages. The evaluation results are shown in Table 1.
The solid beverages of examples and comparative examples were sampled at 25℃and 30% relative humidity for each of months 0,6 and 9, and the properties of the solid beverages were evaluated and the shelf lives (acid value: 2 mg/g) were recorded. The evaluation results are shown in Table 1.
TABLE 1
As can be seen from the results in table 1, after adjusting the weight parts of the microcapsule powder, the weight parts of the stabilizer, and the types of the stabilizer in the food composition, and adjusting the preparation method of the food composition, the solid beverage powder prepared from the food composition was hardened, deliquesced, or softened to different degrees under the conditions of high temperature or normal temperature adjustment, and the shelf life of the solid beverage was shortened.
Taking 10g of the solid beverage of the embodiment and the comparative example, adding 100mL of 40 ℃ water for brewing, stirring and dissolving until uniform, and preparing a solid beverage; the samples were left at room temperature, and the change of each index was observed at each time point (0, 3, 6 months), and the observation results are shown in Table 2.
TABLE 2
As is apparent from the results of Table 2, comparative examples 2 to 3 were adjusted in the weight parts of the components in the food composition, comparative examples 4 to 5 were adjusted in the kinds of the components in the food composition, and comparative example 8 was adjusted in the preparation method of the solid beverage, and various degrees of oil slivers and precipitation occurred at 3 rd month and 6 th monthly after dissolution.
Comparative test 2 mice fat-reducing and weight-reducing test
Experimental animals: SPF-class male SD mice, weighing 30+ -2 g. After one week of adaptive feeding, high-fat feed feeding is maintained, continuous feeding is carried out for 2 weeks, and modeling of a high-fat induced obesity model is carried out, wherein the weight is increased by at least one time, and the modeling is successful. Mice not subjected to modeling are blank control groups; obese mice subjected to modeling were divided into a model control group, a example 1 group-low dose (0.1 g/kg), a example 1 group-medium dose (0.3 g/kg), a example 1 group-high dose (0.8 g/kg), a comparative example 2 group, a comparative example 4 group, a comparative example 6 group, a comparative example 8 group, a comparative example 9 group and a comparative example 10 group; 8 mice per group. Mice in the experimental group were filled with the solid beverage (filled with 5mL of drinking water after dissolution) daily at the dosing dose, and the filling was continued for 6 weeks. During the period, the maintenance feed is given to the blank control group, and the high-fat feed is given to the other groups; the mice in the model group were not dosed daily and were fed only with high fat diet. After raising, the liver tissue is unpeeled, and the weight of the fat (epididymal fat, abdominal fat) of the mice is measured; and the mice abdominal cavity is used for taking blood, separating serum, and detecting TG (triglyceride) index in the serum.
The test results are shown in Table 3.
TABLE 3 Table 3
Compared with the model control group, #P < 0.05, #P < 0.01.
Comparative test 3 human weight loss, skin State detection and sensory evaluation
Collecting 60 healthy volunteers 30-40 years old, 30 men (80-90 kg), 30 women (60-70 kg), non-pregnant women and lactating women; no other metabolic diseases, digestive system diseases, endocrine system diseases, mental diseases and the like; no history of allergy and intolerance of the food to be tested; no nutritional supplements affecting glucose tolerance, oral contraceptives, acetylsalicylic acid, steroids, protease inhibitors, and antipsychotics were taken for nearly 3 months. And uniformly carrying out professional sensory evaluation training. Volunteers were divided into 6 groups over time, with the same number of men and women in each group, 5 men and 5 women.
30G of the solid beverages of example 1, comparative example 2, comparative example 6, comparative example 7, comparative example 9 and comparative example 10 were taken, 300mL of hot water at 60℃was added respectively, and the beverages were drunk after stirring uniformly. Continuously drinking for 8 weeks, and recording weight change; the amount of cheek melanin was measured at weeks 0 and 8 using a skin melanin tester (MPA), and melanin values were recorded; cheek color differences were measured at weeks 0 and 8 using a skin color difference meter and the results were recorded. Skin status was observed in volunteers over 8 weeks; meanwhile, the volunteers evaluate the taste of the solid beverage, and the taste evaluation criteria are shown in table 4.
The taste evaluation results, body weight changes, melanin numerical changes, and skin color changes are shown in Table 5.
The results of the skin improvement (skin color, melanin content and dark yellow) are shown in Table 6.
TABLE 4 Table 4
TABLE 5
The comparison is made with example 1, with #P < 0.05, #P < 0.01.
As can be seen from table 5 above, the solid beverage prepared from the food composition of the present invention can significantly inhibit melanin production by human skin, and can significantly improve the darkness of human skin, and has a certain weight-reducing effect. And the components in the components have the synergistic weight-reducing effect. Under the wrapping action of the microcapsule powder, the effective components, the coconut oil, the pomegranate juice powder and the coconut milk powder are fully wrapped, and good taste and coconut aroma are maintained; the microcapsule powder protects the stability of active ingredients, prolongs the shelf life and reduces oxidation.
TABLE 6
As can be seen from table 6 above, the solid beverage prepared from the food composition of the present invention has the effects of improving skin condition and making skin gradually fair and fine; and no adverse reaction such as allergy and the like occurs.
Finally, it should be noted that the above description is only for illustrating the technical solution of the present invention, and not for limiting the scope of the present invention, and that the simple modification and equivalent substitution of the technical solution of the present invention can be made by those skilled in the art without departing from the spirit and scope of the technical solution of the present invention.

Claims (6)

1. The high-fat low-carbon food composition is characterized by comprising the following components in parts by weight: 30-42 parts of virgin coconut oil microcapsule powder, 5-12 parts of butter microcapsule powder, 8-15 parts of medium chain triglyceride microcapsule powder, 1-5 parts of concentrated whey protein powder, 1-5 parts of pomegranate juice powder, 0.1-0.5 part of grape seed extract, 0.5-2 parts of white kidney bean extract, 0.1-2 parts of guarana extract, 0.1-1 part of soybean lecithin, 2-6 parts of coconut milk powder, 0.1-1 part of xanthan gum, 0.1-1 part of sodium carboxymethyl cellulose and 0.1-1 part of guar gum;
The mass fraction of triglyceride in the medium chain triglyceride microcapsule powder is 70-75%;
The preparation method of the grape seed extract comprises the following steps:
S1, crushing grape seeds, sieving with a 40-50 mesh sieve, degreasing for 24-40 hours, and cleaning to obtain grape seed powder; s2, mixing grape seed powder with water, and adjusting the pH to 4.5-6.5; s3, adding cellulase, and carrying out ultrasonic treatment for 10-20min at the temperature of 38-48 ℃; taking out and continuing enzymolysis for 8-16h to prepare an enzymolysis mixture; s4, continuously performing secondary ultrasonic treatment on the enzymolysis mixture for 20-40min to obtain an extraction mixture; s5, filtering the extraction mixture, inactivating enzyme at high temperature, and drying to obtain the grape seed extract.
2. The food composition according to claim 1, characterized in that it consists of the following ingredients in parts by weight: 33-40 parts of virgin coconut oil microcapsule powder, 6-8.8 parts of butter microcapsule powder, 10.4-14 parts of medium chain triglyceride microcapsule powder, 2-4 parts of concentrated whey protein powder, 2-4 parts of pomegranate juice powder, 0.2-0.4 part of grape seed extract, 0.8-1.5 parts of white kidney bean extract, 0.8-1.8 parts of guar extract, 0.2-0.5 part of soybean lecithin, 3-5 parts of coconut milk powder, 0.3-0.8 part of xanthan gum, 0.3-0.6 part of sodium carboxymethyl cellulose and 0.3-0.6 part of guar gum.
3. Food composition according to any one of claims 1-2, characterized in that the weight parts ratio of virgin coconut oil microcapsule powder, butter microcapsule powder and medium chain triglyceride microcapsule powder is 30-42:5-12:8-15; the weight ratio of the xanthan gum to the sodium carboxymethylcellulose to the guar gum is 0.1-1:0.1-1:0.1-1.
4. A process for preparing a food composition according to any one of claims 1 to 3, comprising the steps of: (1) Respectively dissolving concentrated whey protein powder, xanthan gum, sodium carboxymethylcellulose and guar gum in water, and hydrating at low temperature to obtain concentrated whey protein powder solution and xanthan gum-sodium carboxymethylcellulose-guar gum mixed solution; (2) heating the solutions respectively and then mixing; adding fructus Punicae Granati juice powder, grape seed extract, white kidney bean extract, guarana extract, soybean lecithin, and coconut milk powder; stirring and shearing at a constant temperature to obtain a primary emulsion mixture; (3) Homogenizing the primary emulsion mixture, and spray drying to obtain mixed microcapsule powder; (4) Mixing the mixed microcapsule powder with virgin oleum Cocois microcapsule powder, butter microcapsule powder, and medium chain triglyceride microcapsule powder, and making into food composition.
5. The method according to claim 4, wherein in the step (1), the mass concentration of the concentrated whey protein powder solution and the mixed solution of xanthan gum and sodium carboxymethyl cellulose and guar gum is 15-30wt%; hydrating at the low temperature, wherein the hydrating temperature is 4-7 ℃ and the hydrating time is 10-16h; in the step (2), heating is carried out at a temperature of 60-80 ℃; the temperature is 60-80 ℃ and the stirring time is 30-90min; the shearing is high-speed mechanical shearing, the shearing rate is 10000-15000rpm/min, and the shearing time is 5-8min; in the step (3), homogenizing, wherein the homogenizing pressure is 20-40MPa, homogenizing is carried out for 2-3 times, and homogenizing is carried out for 3-8min each time; the spray drying is carried out, the air inlet temperature is 150-165 ℃, and the air outlet temperature is 95-105 ℃.
6. Use of the food composition according to any one of claims 1-3 for the preparation of a food product having the functions of reducing fat and weight, relaxing bowel, improving skin yellowish-smell, whitening.
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