WO2016078088A1 - Use of sacha inchi oil in regulating animal intestinal tract flora - Google Patents

Abstract

Disclosed are a use of sacha inchi oil in regulating animal intestinal tract flora, use of sacha inchi oil in preparing food flavoring agents, food flavoring agent and animal intestinal tract flora regulating method. The sacha inchi oil is found capable of significantly increasing probiotics in the animal intestinal tracts, thus significantly regulating the animal intestinal tract flora, and in turn preventing or treating obesity, diabetes and hyperlipidemia by the action of intestinal tract flora.

Description

Use of vine fruit oil in regulating intestinal flora of animals Technical field

The present invention relates to a novel use of cane fruit oil, and in particular to the use of candied fruit oil in regulating intestinal flora of an animal. More specifically, the present invention relates to the use of the cane fruit oil for regulating the intestinal flora of an animal, the use of cane fruit oil for the preparation of a food flavoring agent, the medicinal food flavoring agent, and a method for regulating the intestinal flora of an animal.

Background technique

Plukenetia volubilis L., Inca Peanut, sacha inchi is a large vine plant, also known as Inca, Inca peanut, South American oil vine, Star oil vine. The perennial oil plant, native to the Amazonian rainforest of South America, was originally transformed from the Incas to the wild, and has been used by local indigenous people for thousands of years in the Inca region of South America. When planted in the same year, the fruit can be hung in the same year. The seeds are rich in oil, protein, amino acids, vitamin A, vitamin E and some other trace elements. Meito fruit oil contains extremely rich unsaturated fatty acids (ω-3, ω-6, ω -9), as well as vitamins A, E and protein, and the content of three unsaturated fatty acids is as high as 92% or more. It is rich in human essential fatty acid α-linolenic acid. It is the mother of omega-3 unsaturated fatty acids and is the most basic and primitive substance in the process of life evolution. As the core material of life, α-linolenic acid is one of the important components of human tissue cells. It participates in the synthesis and metabolism of phospholipids in the human body and transforms into the vital activity factors DHA and EPA, which are essential for α-linolenic acid in human body. At the time, various diseases may be caused by low immunity.

However, the current research on the application of the fruit can be further studied.

Summary of the invention

The present invention is directed to solving at least some of the above technical problems or at least providing a useful commercial choice. To this end, it is an object of the present invention to provide a new use of the cane fruit oil.

The inventors have found that the fruit of the cane has a regulating effect on the intestinal flora of the human body, and has the effects of lowering blood sugar, lowering blood fat, and losing weight, and it is safe to eat the cane fruit and oil rich in polyunsaturated fatty acids. It can be served coldly or fried.

Thus, in one aspect of the invention, the invention provides the use of candied fruit oil for regulating intestinal flora of an animal. According to an embodiment of the present invention, the cane fruit oil can significantly increase the number of probiotics in the intestinal tract of the animal, thereby significantly regulating the intestinal flora of the animal, thereby exerting blood sugar lowering, lowering blood fat, and losing weight through the action of the intestinal flora. The effect. Thus, the provision of the cane fruit oil to the animal can effectively regulate the intestinal flora, thereby preventing or treating obesity, diabetes, and hyperlipidemia.

It is to be noted that the animal species referred to in the expression "animal" in the expression "the use of the cane fruit oil in regulating the intestinal flora of the animal" used herein is not particularly limited. According to an embodiment of the invention, the animal may be any animal having an intestinal organ, preferably a mammal, more preferably a rat, a mouse, a human, and most preferably a human. In addition, the expression "prevention or treatment" as used herein mainly refers to the prevention or adjuvant treatment of obesity, diabetes, and hyperlipidemia.

According to the embodiment of the present invention, the administration of the cane fruit oil does not have any side effects, and thus the dosage of the cane fruit oil is not particularly limited as long as the amount of the probiotic bacteria in the intestinal tract of the administered animal is improved and the intestinal bacteria of the animal are effectively regulated. Group can be. According to some specific examples of the invention, the cane fruit oil is supplied to the animal at a dose of not less than 80 mg/kg body weight. According to still another specific example of the present invention, the cane oil is supplied to the animal at a dose of not less than 300 mg/kg body weight. As a result, the number of probiotics in the intestinal tract of the test animals increased significantly, that is, the effect of the vine fruit oil regulating the intestinal flora of the animals was remarkable.

The inventors have found that the cane fruit oil is rich in polyunsaturated fatty acids, and since the polyunsaturated fatty acid is thermally unstable and easily oxidized, the preparation of the cane fruit oil is carried out by a low temperature cold pressing method. Specifically, the preparation process of the cane fruit oil of the invention is as follows: after the mature Mino fruit is harvested, the machine (or artificial) is used to break the flap, the shell is removed, and the black seed is obtained, and then the black shell is obtained. Seed kernel), the finished product of Meito fruit oil is obtained by pulverization, low temperature cold pressing, filtration and impurity removal. Among them, when making the cane fruit oil, the pressing temperature should not exceed 50 ° C, the pressing time is 30-90 min, and the pressing pressure is 30-80 MPa. After the oil is pressed, the finished product can be obtained by fine filtration.

Further, in still another aspect of the present invention, the present invention provides the use of the cane fruit oil for preparing a food flavoring agent based on the above-described effect of the artichoke oil in regulating the intestinal flora of the animal, the food seasoning The agent is used to regulate the intestinal flora of animals.

The above food flavoring agent can be used to regulate the intestinal flora of an animal, and thereby can exert effects such as weight loss, blood sugar lowering, and blood fat lowering by the action of the intestinal flora. Thus, according to an embodiment of the present invention, the food flavoring agent has the effects of lowering blood sugar, lowering blood fat, and losing weight.

In another aspect of the invention, the invention also provides a food flavoring agent. According to an embodiment of the invention, the food flavoring comprises meringue oil. The inventors have surprisingly found that the food flavoring agent of the present invention can significantly increase the number of probiotic bacteria in the intestinal tract of an animal, regulate the intestinal flora of the animal, and thereby effectively prevent or treat obesity, diabetes, and hyperlipidemia through the action of the intestinal flora.

According to an embodiment of the present invention, the form of providing the food flavoring agent of the present invention is not particularly limited. According to some embodiments of the present invention, the food flavoring agent is at least one selected from the group consisting of jam, salad dressing, flavored blend oil, chili sauce, peanut butter, and sesame paste.

According to an embodiment of the present invention, the jam comprises: 10 to 30 parts by weight of white granulated sugar and a thickener, 30 to 40 parts by weight of syrup, 40 to 60 parts by weight of fruit, and 10 parts by weight of candied fruit oil;

The salad dressing comprises: 20 to 35 parts by weight of soybean salad oil, 30 to 40 parts by weight of meto fruit oil, and 1.75 to 4 weight of inulin. Parts, egg liquid 5 to 15 parts by weight, xanthan gum powder 0.25 to 0.5 parts by weight, salt 0.03 to 0.05 parts by weight, mustard oil 0.03 to 0.05 parts by weight, MSG 0.001 to 0.002 parts by weight, purified water 20 to 30.0 parts by weight ;

The flavor blending oil comprises: 50.0-65.0 parts by weight of sesame oil or olive oil, and 35.0-50.0 parts by weight of the cane fruit oil;

The chili sauce comprises: 100 parts by weight of fresh pepper, 20 to 35 parts by weight of edible oil, 20 to 35 parts by weight of metopine oil, 25 to 60 parts by weight of vinegar, 8 to 20 parts by weight of salt, and 0 to 30 parts by weight of garlic. Parts, 0 to 30 parts by weight of ginger, 0 to 15 parts by weight of chicken essence and 0 to 10 parts by weight of allspice;

The peanut butter comprises: 120 to 200 parts by weight of fresh peanuts, 30 to 50 parts by weight of metopine oil, 3 to 15 parts by weight of salt, and 5 to 10 parts by weight of white sugar;

The sesame paste contains 60 to 85 parts by weight of sesame, 5 to 15 parts by weight of salt, 10 to 15 parts by weight of meto juice, 1 to 2 parts by weight of sugar, 6 to 15 parts by weight of water, and 2 to 3 parts by weight of chicken.

According to an embodiment of the present invention, the food flavoring agent of the present invention has the effects of lowering blood sugar, lowering blood fat, and losing weight. The animal taking the food flavoring agent of the present invention has an obvious increase in the number of probiotics in the intestine, and a significant decrease in body weight, blood sugar and blood lipids.

According to the embodiment of the present invention, the food flavoring agent of the present invention does not have any side effects, and thus the dosage of the food flavoring agent is not particularly limited as long as the amount of probiotic bacteria in the intestinal tract of the test animal can be increased and the intestinal bacteria of the animal can be effectively regulated. Group can be. According to some specific examples of the invention, the food flavoring agent is provided to the animal at a dose of not less than 80 mg of cane oil/kg body weight. According to still another specific example of the present invention, the cane oil is supplied to the animal at a dose of not less than 300 mg/kg body weight. As a result, the number of probiotics in the intestinal tract of the test animals increased significantly, that is, the effect of the food flavoring agent on regulating the intestinal flora of the animals was remarkable.

According to still another aspect of the present invention, the present invention also provides a method of regulating an intestinal flora of an animal. According to an embodiment of the invention, the method is to provide the animal with the cane fruit oil or the food flavoring agent as described above. According to the embodiment of the present invention, the method of the invention can significantly increase the number of probiotics in the intestine of the animal to be administered, effectively regulate the intestinal flora of the animal, and thereby effectively prevent or treat obesity and diabetes through the action of the intestinal flora. And high blood lipids

It should also be noted that the new use of the cane fruit oil of the present invention, the use in regulating the intestinal flora of animals, is the inventor of the present invention discovered unexpectedly after painstaking creative labor and extensive experimental work. .

The beneficial effects of the invention are:

1. All the raw materials in the cane fruit oil and food flavoring agent of the invention are taken from nature, originated from nature, safe and reliable, and the sources of raw materials are widely available, the scientific formula is reasonable, the curative effect is exact, the preparation process is simple, and the storage and transportation are simple. And application security, low production costs.

2. The invention applies the Meito fruit to the daily food flavoring agent, can regulate the intestinal flora to lower the blood sugar, lower the lipid-lowering effect, and achieve the effect of improving the skin condition, whitening and freckle by conditioning the human body function, and has the promotion. The role of slimming and beauty skin care.

The additional aspects and advantages of the invention will be set forth in part in the description which follows.

detailed description

Embodiments of the present invention are described in detail below. The embodiments described below are illustrative only and are not to be construed as limiting the invention. Where specific techniques or conditions are not indicated in the examples, they are carried out according to the techniques or conditions described in the literature in the art or in accordance with the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are conventional products that can be obtained commercially.

It is to be noted that the ratio of the various substances involved in the following examples refers to the mass percentage unless otherwise specified.

Example 1: Preparation of Meito Fruit Oil Apple Sauce

1) Picking fruits: The selected apples are required to be intact;

2) Cleaning the fruit: washing with running water;

3) peeling, enucleating, and dicing the fruit;

4) Preparation solution: 10 parts by weight of white granulated sugar is mixed with a thickener, added to 60 parts by weight of water for blending and heating, and after the temperature reaches 95 ° C, 30 parts by weight of syrup is added, stirred uniformly, and decomposed and filtered. Prepared into a sugar solution;

5) Tanning: add 40 parts by weight of apple and a small amount of acidity regulator, food flavor, preservative to the prepared sugar liquid, stir evenly, and make applesauce under high temperature;

6) Blending: After cooling the jam, add the Minoberry oil in a proportion of 10 parts by weight, and stir evenly;

7) Filling: Cool, package and store the applesauce.

Example 2: Preparation of vinefruit oil kiwi sauce

1) Picking fruits: The selected kiwifruit is required to be intact;

2) Cleaning the fruit: washing with running water;

3) peeling, enucleating, and dicing the kiwifruit;

4) preparing a solution; mixing 20 parts by weight of white granulated sugar with a thickener, adding 40 parts by weight of water for blending and heating, adding 40 parts by weight of syrup after the temperature to 95 ° C, stirring uniformly, and performing decomposition filtration. Prepared into a sugar solution;

5) Tanning: adding 50 parts by weight of kiwifruit and a small amount of acidity regulator, food flavor, preservative to the prepared sugar liquid, stirring uniformly; kiwi sauce is prepared by high temperature mash;

6) Blending: After cooling the jam, add the Minoberry oil in a proportion of 10 parts by weight, and stir evenly;

7) Filling: Cool, package and store the kiwi sauce.

Example 3: Preparation of Meito Fruit Oil Sydney Sauce

1) Picking fruits: The selected Sydney is required to be intact;

2) Cleaning the fruit: washing with running water;

3) peeling, enucleating, and dicing the Sydney;

4) preparing a solution; mixing 30 parts by weight of white granulated sugar with a thickener, adding 40 parts by weight of water for blending and heating, adding 30 parts by weight of syrup after the temperature to 95 ° C, stirring uniformly, and performing decomposition filtration. Prepared into a sugar solution;

5) Tanning: adding 60 parts by weight of Sydney and a small amount of acidity regulator, food flavor, preservative to the prepared sugar liquid, stirring evenly;

6) Blending: After cooling the jam, add the Minoberry oil in a proportion of 10 parts by weight, and stir evenly;

7) Filling: Cool, package and store the Sydney sauce.

Example 4: Preparation of Meito Fruit Oil Salad Dressing A

Raw material: 30 parts by weight of soybean salad oil, 30 parts by weight of metoceroil, 1.75 parts by weight of inulin, 10 parts by weight of egg liquid (made of fresh eggs), 0.25 parts by weight of xanthan gum powder, 0.03 parts by weight of salt, and mustard 0.03 parts by weight of oil, 0.001 parts by weight of MSG, and 27.94 parts by weight of purified water.

Production Method:

1Select soybean salad oil, Meito fruit oil, inulin and fresh egg liquid as the main materials;

2 Weigh the xanthan gum powder, salt and monosodium glutamate into the weighed inulin, stir and mix, stir in one direction, stir at a constant speed, add the weighed pure water and mix well;

3 Pour the mixture of the second step and the weighed egg into a homogenized tank and mix;

4 Add soy salad oil, Meito fruit oil to homogenization tank for 20-30min, add the weighed mustard oil to the homogenized tank to continue homogenization.

4) Packaging: finished salad dressing filling, quantitative, sealed.

Example 5: Preparation of Meito Fruit Oil Salad Dressing B

1) It is prepared from the following raw materials: 25 parts by weight of soybean salad oil, 35 parts by weight of cane fruit oil, 2 parts by weight of inulin, 15 parts by weight of egg liquid (made of fresh eggs), 0.35 parts by weight of xanthan gum powder 0.05 parts by weight of salt, 0.05 parts by weight of mustard oil, 0.002 parts by weight of MSG, and 20 parts by weight of purified water.

Production Method:

1Select soybean salad oil, Meito fruit oil, inulin and fresh egg liquid as the main materials;

2 Weigh the xanthan gum powder, salt, and MSG in proportion to the weighed inulin, stir and mix, stir in one direction, stir at a constant speed, add the weighed pure water and mix well;

3 Pour the mixture of the second step and the weighed egg into a homogenized tank and mix;

4 Proportionally add soybean salad oil, Meito fruit oil to homogenization tank for 20-30min, and add the weighed oil to the homogenized tank to continue homogenization.

4) Packaging: finished salad dressing filling, quantitative, sealed.

Example 6: Preparation of Meito Fruit Oil Salad Dressing C

Raw materials: 20 parts by weight of soybean salad oil, 40 parts by weight of metoceroil, 4 parts by weight of inulin, 13 parts by weight of egg liquid (made of fresh eggs), 0.35 parts by weight of xanthan gum powder, 0.05 parts by weight of salt, and mustard 0.05 parts by weight of oil, 0.002 parts by weight of MSG, and 20 parts by weight of purified water.

Production Method:

1Select soybean salad oil, Meito fruit oil, inulin and fresh egg liquid as the main materials;

2 Weigh the xanthan gum powder, salt and monosodium glutamate into the weighed inulin, stir and mix, stir in one direction, stir at a constant speed, add the weighed pure water and mix well;

3 Pour the mixture of the second step and the weighed egg into a homogenized tank and mix;

4 Add soy salad oil, Meito fruit oil to homogenization tank for 20-30min, add the weighed mustard oil to the homogenized tank to continue homogenization.

4) Packaging: finished salad dressing filling, quantitative, sealed.

Example 7: Preparation of Meito Fruit Oil and Olive Oil Flavored Blend Oil

Raw material: 50.0 parts by weight of olive oil and 50.0 parts by weight of metopine oil.

Preparation:

1) Weighing of raw materials: Weigh the raw olive oil and Meito fruit oil accurately according to the ratio, and reserve:

2) Mixing: Mix olive oil and cane fruit oil, stir, stir for 20-40 minutes, and stir at 60 rpm.

3) Packaging: product oil filling, quantitative, sealing.

Example 8: Preparation of Meito Fruit Oil and Sesame Oil Flavored Blend Oil

Raw material: 65.0 parts by weight of sesame oil and 35.0 parts by weight of metopine oil.

Preparation:

1) Weighing of raw materials: Weigh the raw sesame oil and Meito fruit oil accurately according to the ratio, and reserve:

2) Mixing: Mix sesame oil and cane fruit oil, stir, stir for 20-40 minutes, and stir at a speed of 60 rpm.

3) Packaging: product oil filling, quantitative, sealing.

Example 9: Preparation of Meito Fruit Oil and Salad Oil Flavored Blend Oil

Raw material: 55.0 parts by weight of salad oil, 45.0 parts by weight of metopine oil.

Preparation:

1) Weighing of raw materials: Weigh the raw salad oil and Meito fruit oil accurately according to the ratio, and reserve:

2) Mixing: Mix salad oil and Meito fruit oil, stir and stir for 20-40 minutes, stirring speed 60 minutes per minute turn.

3) Packaging: product oil filling, quantitative, sealing.

Example 10: Preparation of Meito Fruit Oil Chili Sauce A

Raw materials: 100 parts by weight of fresh pepper, 20 parts by weight of edible oil, 30 parts by weight of cane fruit oil, 60 parts by weight of vinegar, 12 parts by weight of salt, 15 parts by weight of garlic, 20 parts by weight of ginger, 10 parts by weight of chicken essence and allspice powder. 5 parts by weight.

Preparation:

(1) Raw material pretreatment:

1 Fresh peppers are selected and stalked, washed, crushed to a chili puree below 8mm, and set aside.

2 Garlic and ginger pretreatment: After peeling garlic and ginger, mash and serve.

(2) Raw material mixing

Mix the chili mud, garlic granules, ginger granules and allspice powder obtained above, then add vinegar, mix again, add cooking oil, mix well, add salt, chicken essence, and mix well to obtain raw chili sauce.

(4) cooking

The obtained raw chili sauce was heated at 90 ° C for 30 to 60 minutes, and after cooling, the cane fruit oil was poured on the surface of the chili sauce, and the container lid was quickly tightened.

Example 11: Preparation of Meito Fruit Oil Chili Sauce B

Raw materials: 100 parts by weight of fresh pepper, 30 parts by weight of edible oil, 25 parts by weight of cane fruit oil, 30 parts by weight of vinegar, 15 parts by weight of salt, 20 parts by weight of garlic, 30 parts by weight of ginger, 10 parts by weight of chicken essence and allspice powder. 5 parts by weight.

(1) Raw material pretreatment

1 Fresh peppers are selected and stalked, washed, crushed to a chili puree below 8mm, and set aside.

2 Garlic and ginger pretreatment: After peeling garlic and ginger, mash and serve.

(2) Raw material mixing

Mix the chili mud, garlic granules, ginger granules, and spiced powder obtained in the previous step evenly, then add vinegar, mix again, add cooking oil, mix well, add salt, chicken essence, and mix well to obtain raw chili sauce.

(4) cooking

The obtained raw chili sauce was heated at 90 ° C for 30 to 60 minutes, and after cooling, the cane fruit oil was poured on the surface of the chili sauce, and the container lid was quickly tightened.

Example 12: Preparation of Meito Fruit Oil Chili Sauce C

Raw materials: 100 parts by weight of fresh pepper, 35 parts by weight of edible oil, 35 parts by weight of cane fruit oil, 25 parts by weight of vinegar, 20 parts by weight of salt, 30 parts by weight of garlic, 20 parts by weight of ginger, 15 parts by weight of chicken essence and allspice powder. 10 parts by weight.

Preparation:

(1) Raw material pretreatment

1 Fresh peppers are selected and stalked, washed, crushed to a chili puree below 8mm, and set aside.

2 Garlic and ginger pretreatment: After peeling garlic and ginger, mash and serve.

(2) Raw material mixing

Mix the chili mud, garlic granules, ginger granules, and spiced powder obtained in the previous step evenly, then add vinegar, mix again, add cooking oil, mix well, add salt, chicken essence, and mix well to obtain raw chili sauce.

(4) cooking

The obtained raw chili sauce was heated at 90 ° C for 30 to 60 minutes, and after cooling, the cane fruit oil was poured on the surface of the chili sauce, and the container lid was quickly tightened.

Example 13: Preparation of Meito Fruit Oil Peanut Butter A

Raw materials: 150 parts by weight of fresh peanuts, 30 parts by weight of metopine oil, 3 parts by weight of salt, and 7 parts by weight of white sugar.

(1) fried

Put the cleaned fresh peanuts into the oven and bake at 150 ° C for about 10 to 15 minutes to obtain cooked peanuts.

(2) crushing

The peeled cooked peanuts were added to a pulverizer for pulverization for 10 minutes to obtain a fine granule peanut powder.

(3) Sauce

Pour the peanut powder into the milking machine, pour the cane fruit oil, salt, and sugar, and stir it clockwise or counterclockwise for 20 to 25 minutes to obtain peanut butter.

(4) Filling

Finished peanut butter filling, quantitative, and sealed.

Example 14: Preparation of Meito Fruit Oil Peanut Butter B

Raw materials: 120 parts by weight of fresh peanuts, 50 parts by weight of metopine oil, 5 parts by weight of salt, and 10 parts by weight of white sugar.

(1) fried

Put the cleaned fresh peanuts into the oven and bake at 150 ° C for about 10 to 15 minutes to obtain cooked peanuts.

(2) crushing

The peeled cooked peanuts were added to a pulverizer for pulverization for 10 minutes to obtain a fine granule peanut powder.

(3) Sauce

Pour the peanut powder into the milking machine, pour the cane fruit oil, salt, and sugar, and stir it clockwise or counterclockwise for 20 to 25 minutes to obtain peanut butter.

(4) Filling

Finished peanut butter filling, quantitative, and sealed.

Example 15: Preparation of Meito Fruit Oil Peanut Butter C

Raw material: 200 parts by weight of fresh peanuts, 50 parts by weight of metopine oil, 15 parts by weight of salt, and 5 parts by weight of white sugar.

(1) fried

Put the cleaned fresh peanuts into the oven and bake at 150 ° C for about 10 to 15 minutes to obtain cooked peanuts.

(2) crushing

The peeled cooked peanuts were added to a pulverizer for pulverization for 10 minutes to obtain a fine granule peanut powder.

(3) Sauce

Pour the peanut powder into the milking machine, pour the cane fruit oil, salt, and sugar, and stir it clockwise or counterclockwise for 20 to 25 minutes to obtain peanut butter.

(4) Filling

Finished peanut butter filling, quantitative, and sealed.

Example 16: Preparation of Meito Fruit Oil Sesame A

Raw material: 70 parts by weight of sesame, 5 parts by weight of salt, 10 parts by weight of metoceroil, 2 parts by weight of white sugar, 11 parts by weight of water, and 2 parts by weight of chicken essence.

Craftsmanship:

(1) Material selection: Select high-quality sesame seeds to remove inferior sesame seeds.

(2) Washing: Wash the sesame seeds to remove impurities.

(3) Cooking and kneading: The washed sesame seeds are fully boiled until completely softened, and the water is drained and left overnight.

(4) Milling: The treated sesame is ground, and the ingredients such as vine fruit oil, salt, sugar, chicken essence are added during the milling process, and milled for 60 minutes.

(5) Filling: finished sesame sauce filling, quantitative, sealed.

Example 17: Preparation of Meito Fruit Oil Sesame B

It is prepared from the following raw materials: 75 parts by weight of sesame, 5 parts by weight of salt, 10 parts by weight of cane fruit oil, 2 parts by weight of white sugar, 6 parts by weight of water, and 2 parts by weight of chicken essence.

Craftsmanship:

(1) Material selection: Select high-quality sesame seeds to remove inferior sesame seeds.

(2) Washing: Wash the sesame seeds to remove impurities.

(3) Cooking and kneading: The washed sesame seeds are fully boiled until completely softened, and the water is drained and left overnight.

(4) Milling: The treated sesame is ground, and the ingredients such as vine fruit oil, salt, sugar, chicken essence are added during the milling process, and milled for 60 minutes.

(5) Filling: finished sesame sauce filling, quantitative, sealed.

Example 18: Preparation of Meito Fruit Oil Sesame C

Raw materials: 85 parts by weight of sesame, 10 parts by weight of salt, 15 parts by weight of metopine oil, 2 parts by weight of white sugar, 11 parts by weight of water, and 2 parts by weight of chicken essence.

Craftsmanship:

(1) Material selection: Select high-quality sesame seeds to remove inferior sesame seeds.

(2) Washing: Wash the sesame seeds to remove impurities.

(3) Cooking and kneading: The washed sesame seeds are fully boiled until completely softened, and the water is drained and left overnight.

(4) Milling: The treated sesame is ground, and the ingredients such as vine fruit oil, salt, sugar, chicken essence are added during the milling process, and milled for 60 minutes.

(5) Filling: finished sesame sauce filling, quantitative, sealed.

Example 19 Modulates the function of human intestinal flora

According to the Ministry of Health's "Technical Specifications for Health Food Inspection and Evaluation (2003)", the evaluation method for the regulation of intestinal flora function in humans was evaluated.

1. Test experiment grouping

Table 1 Group test table

2. Human body experiment method

The subjects were randomly divided into 19 groups of 20 persons each. Before the subjects were fed, the subjects' faeces were aseptically taken, and 16SrDNA sequencing was used to examine the intestinal flora as a reference for the background level.

According to the grouping of Table 1, group 1 took the control group, group 2 took the experimental group 1, group 3 took the experimental group 2, group 4 took the experimental group 3, group 5 took the experimental group 4, group 6 took the experimental group 5, group 7 Taking the experimental group 6, group 8 taking the experimental group 7, group 9 taking the experimental group 8, group 10 taking the experimental group 9, group 11 taking the experimental group 10, group 12 taking the experimental group 11, Group 13 taking experimental group 12, group 14 taking experimental group 13, group 15 taking experimental group 14, group 16 taking experimental group 15, group 17 taking experimental group 16, group 18 taking experimental group 17, group 19 taking experimental group 18, 4 After the week, the subjects' feces were taken and 16SrDNA sequencing was used to examine the intestinal flora, and compared with the background level, the multiple of the relative abundance was compared.

3. Intestinal flora detection method

The fecal sample was first subjected to DNA extraction, and the V3 to V5 region of 16SrDNA was amplified by PCR, and then sequenced by the 454 platform, and the sequencing direction was V5->V3. The raw data of each sample has an average of 7795 tags and a reading length of about 400bp. The average number of tags used for analysis is 3235, and the read length is about 265 bp.

16S analysis mainly uses mothur software (http://www.mothur.org/wiki/Mothur_manual) including quality control, OTU clustering, annotation and other analysis, and analyzes the relative abundance of each species based on the classification of data species. .

4. Experimental results

Table 2 Comparison of sequencing data abundance of each gut of human intestinal flora (increasing the multiple compared to the background level before the test)

As can be seen from Table 2, the number of probiotics such as lactic acid bacteria, Clostridium butyricum, Rossbys, and Rossella was significantly increased in the experimental group taking the Minocarpus oil product compared with the control group.

Example 20: Hypoglycemic animal experiment

The products obtained in Examples 1-18 were evaluated according to the experimental evaluation method of the auxiliary hypoglycemic functional animal of the Ministry of Health's "Technical Specification for Health Food Inspection and Evaluation (2003)".

1. Test method: 180 male Sprague-Dawley rats were used to prepare a small-dose streptozotocin-induced diabetic rat model according to the standard method. Three days later, the blood glucose levels of the rats were randomly divided into 18 groups, 10 in each group. Each group was administered by continuous intragastric administration for 8 days, once a day, and blood was taken two hours after the last administration, and the blood glucose level was measured.

2. Test subjects: The SD rats were randomly divided into 18 groups, 10 in each group. The original SD rats were tested with the same diet control and activities. Group 1 took Minoberry oil applesauce and group 2 took beauty. Rattan oil kiwi sauce, group 3 taking Minoberry oil Sydney sauce, group 4 taking Mino fruit oil salad dressing A, group 5 taking Mino fruit oil salad dressing B, group 6 taking Mino fruit oil salad dressing C, group 7 Take the cane fruit oil and olive oil flavored blending oil, group 8 take the cane fruit oil and sesame oil flavor blending oil, group 9 take the cane fruit oil and salad oil flavor blending oil, group 10 take the cane fruit oil chili sauce A Group 11 taking Meitoguo oil chili sauce B, group 12 taking Meito fruit oil chili sauce C, group 13 taking Meito fruit oil peanut butter A, group 14 taking Meito fruit oil peanut butter B, group 15 taking Meito fruit oil Peanut butter C, group 16 taking Meito fruit oil sesame paste A, group 17 service Take the cane fruit oil sesame paste B and group 18 and take the cane fruit oil sesame paste C. The dosage is as shown in Table 1.

3. Experimental results

The results of hypoglycemia in different experimental groups are shown in Table 3.

Table 3 Comparison of hypoglycemic effects in different experimental groups

Note: (1) Compared with blank group *P<0.01; (2) compared with blank group ^△ P<0.05

It can be seen from the animal test results in Table 3 that the food flavoring agent of the present invention has a decreasing effect on hyperglycemia of experimental diabetic diabetes in mice, and shows that the cane fruit oil food flavoring agent has a function of lowering blood sugar, and the present invention has obvious technical advantages. , has a significant adjuvant treatment.

Example 21: Blood lipid lowering animal experiment

The products obtained in Examples 1-18 were evaluated according to the experimental evaluation method of the auxiliary hypolipidemic functional animal of the Ministry of Health's "Technical Specification for Health Food Inspection and Evaluation (2003)".

1. Test materials and methods:

180 Wistar male rats weighing 200±20 g were provided by Experimental Animal Center of Wuhan University. Pathological model formula for inducing hyperlipidemia in rats (high fat diet): 1% cholesterol, 10% egg yolk, 10% lard were added to the base feed and dried into pieces. The experimental sample of the present invention, the cane fruit oil food flavoring agent, was provided by Shenzhen Huada Gene Technology Co., Ltd., and was prepared according to Examples 1-18 of the present invention.

Preparation of hyperlipidemia model rats: Wistar male rats were randomly divided into 18 groups (10 in each group), namely hyperlipidemic rats (hyperlipidemia model control group), fed with high fat diet (high fat) The feed formula is 93.8% for basic feed, 1.0% for cholesterol, 5.0% for lard, and 0.2% for bile salt. No test substance is given;

Method of administration:

Rats with hyperlipidemia were randomly divided into 18 groups, 10 in each group. The rats with hyperlipidemia were tested with the original diet control and activities. Group 1 took the cane fruit oil applesauce, group 2 taking vinegar oil kiwi sauce, group 3 taking meto fruit oil Sydney sauce, group 4 taking vine fruit oil salad dressing A, group 5 taking vine fruit oil salad dressing B, group 6 taking vine fruit oil salad dressing C, group 7 taking the cane fruit oil and olive oil flavor blending oil, group 8 taking the cane fruit oil and sesame oil flavor blending oil, group 9 taking the cane fruit oil and salad oil flavor blending oil, group 10 taking the cane fruit oil Chili Sauce A, Group 11 Take Meito Fruit Oil Chili Sauce B, Group 12 Take Meito Fruit Oil Chili Sauce C, Group 13 Take Meito Fruit Oil Peanut Butter A, Group 14 Take Meito Fruit Oil Peanut Butter B, Group 15 Take Beauty Rattan oil peanut butter C, group 16 taking Meito fruit oil sesame paste A, group 17 taking Meito fruit oil sesame paste B, group 18 taking Meito fruit oil sesame paste C, the dosage is as shown in Table 1.

All animals were kept in the same environment for 20 days. Four hours after the last administration of each test substance, blood was taken for determination of serum total cholesterol (TC mmol/L, ferric chloride chromogenic method), serum triacylglycerol (TG mmol/L, acetylacetone method), high-density lipoprotein cholesterol. (HDL-C mmol/L, phosphotungstic acid method).

2, the experimental results

The contents of total TG, TC and HDL-C in serum of each group were shown in Table 2.

Table 4 Comparison of effects of reducing TC, TG and HDL-C in different experimental groups

Note: (1)* means P<0.05; (2)** means P<0.01

The above results showed that the rats taking each group of Meito fruit oil food flavorings had a significant decrease in cholesterol and triglyceride levels before the test, compared with before the test, and the high-density lipoprotein test. There is a significant increase in pre-food, and the food flavoring agent of the present invention has a significant adjuvant therapeutic effect on hyperlipidemia.

Example 22 human blood test experiment in lowering blood sugar and lowering blood fat

The products obtained in Examples 1-18 were evaluated according to the evaluation method of the human body test experiment for regulating the intestinal flora function of the Ministry of Health's "Technical Specification for Health Food Inspection and Evaluation (2003)".

1. Grouping of the test experiment

The following is a grouping of the test experiment:

Table 5 Group of Test Experiments

2, human body test and test methods:

According to the voluntary principle, 180 patients with type 2 diabetes were selected, including 140 males and 40 females, aged 43-75 years old. There were no complications such as severe heart, liver and kidney.

The subjects were randomly divided into 18 groups, 10 in each group. The subjects were treated with the same drug type, diet control and activity. Group 1 took the cane fruit oil applesauce, group 2 took the cane fruit oil kiwi sauce. Group 3 taking Minoberry oil Sydney sauce, Group 4 taking Minoberry oil salad dressing A, Group 5 taking Minoberry oil salad dressing B, Group 6 taking Minoberry oil salad dressing C, Group 7 took the cane fruit oil and olive oil flavored blending oil, group 8 took the cane fruit oil and sesame oil flavored blending oil, group 9 took the cane fruit oil and salad oil flavored blending oil, group 10 took the cane fruit oil chili sauce A, group 11 take Meito fruit oil chili sauce B, group 12 take Meito fruit oil chili sauce C, group 13 take Meito fruit oil peanut butter A, group 14 take Meito fruit oil peanut butter B, group 15 take Meito fruit Oil Peanut Butter C, Group 16 Take Mino Fruit Oil Sesame Sauce A, Group 17 Take Mino Fruit Oil Sesame Sauce B, Group 18 Take Mino Fruit Oil Sesame Sauce C, take 1 time a day, take it after meals, and take it continuously for 30 days.

Changes in blood pressure, bowel movements, and body weight were monitored, and blood glucose was measured on a fasting and 2 hours postprandial (using glucose oxidase method); blood lipids (total cholesterol TC, triglyceride TG, and high density lipoprotein HDL-C) were measured.

3. Judging criteria:

Significant effect: The basic symptoms disappeared, and the blood glucose at 2 hours after fasting or after meal decreased by no more than 30.0% compared with before treatment.

Effective: The basic symptoms are significantly improved, and the blood glucose at 2 hours after fasting and after meals is not more than 10.0% lower than before treatment.

Invalid: The basic symptoms did not improve significantly, and the blood glucose at 2 hours after fasting and after meals decreased by less than 10.0% compared with before treatment.

4, human body test results:

The specific results are shown in Tables 6 and 7.

Table 6 Results of blood glucose test in the test population

From the results of Table 6, it can be seen that after taking the food for 30 days, the patients taking each of the Minocarpal products had no significant difference in blood pressure, urine, and body weight compared with before the test, but fasting blood glucose and 2 h postprandial blood glucose were observed. There is a significant reduction.

Table 7 Results of blood lipid test in the test population

Note: (1)* means P<0.05; (2)** means P<0.01

From the results of Table 7, it is known that the effects of blood lipids before and after the test, compared with before the test, the patients taking each of the Minocarpal products, after 30 days of the test, the patient's cholesterol and triglycerides are more obvious than before the test. Decreased, high-density lipoprotein has a significant increase before the test.

It can be seen that the cane fruit oil food flavoring agent of the invention has obvious health care functions of assisting blood sugar lowering and blood fat lowering, and has no harmful effect on the health of the tested population.

Example 23: Test effect of food flavoring on obesity

1. Test materials and methods

The food flavoring agent of the present invention is provided by Shenzhen Huada Gene Technology Co., Ltd., and is prepared according to Examples 1-18 of the present invention.

Subjects: 180 patients with obesity who were over 20% overweight after physical examination, no other diseases, and normal visceral function.

Methods: The subjects were randomly divided into 18 groups, each group consisting of 10 people. According to the grouping of Table 1, Group 1 took Minoberry oil applesauce, Group 2 took Minoberry oil kiwi sauce, group 3 taking the cane fruit oil pear sauce, group 4 taking the cane fruit oil salad dressing A, group 5 taking the cane fruit oil salad dressing B, group 6 taking the cane fruit oil salad dressing C, group 7 taking the cane fruit oil and Olive oil flavored blending oil, group 8 taking vinegar oil and sesame oil flavored blending oil, group 9 taking cane fruit oil and salad oil flavor blending oil, group 10 taking meto fruit oil chili sauce A, group 11 taking metopine Oil chili sauce B, group 12 take Meito fruit oil chili sauce C, group 13 take Meito fruit oil peanut butter A, group 14 take Meito fruit oil peanut butter B, group 15 take Meito fruit oil peanut butter C, group 16 take beauty Rattan oil sesame paste A, group 17 taking the cane fruit oil sesame paste B, group 18 taking the cane fruit oil sesame paste C, taking it once a day, taking it after a meal, taking it continuously for 30 days, the dosage is as shown in Table 1. The daily diet and exercise during the trial period were consistent with those before the test. Each indicator was tested once at the beginning and end of the test.

2, efficacy observation

1 Measure height (cm), weight (kg) and calculate standard weight, overweight:

Adult standard weight (kg) = [height (cm) - 100] × 0.9

Overweight (%) = (measured body weight - standard weight) / standard weight × 100%

2 Determination of total body fat (kg) and percentage of fat (%): The body fat content was measured by an electrical resistance meter.

3 Waist circumference, hip circumference (cm) measurement: measured with a tape measure.

3. Observation results

3.1 Determination of body weight, total body fat and percentage of fat

Table 8 Results of body weight and body fat measurement before and after the test (

n=150)

Note: (1)* means P<0.05; (2)** means P<0.01

From the results of Table 8, it is known that the effects of body weight and body fat before and after the test, the patients taking each food flavoring agent, compared with before the test, after 30 days of the test, the patient's body weight and body fat are more obvious than before the test. The decrease in body fat percentage was significantly higher than before the test.

3.2 Measurement of waist circumference and hip circumference

Regarding the waist circumference and hip circumference before and after the test, the waist circumference and hip circumference of the patients who took each group of compositions were significantly lower than those before the test, and the results were shown in Table 9.

Table 9 Measurement results of waist circumference and hip circumference before and after the test (

n=150)

Note: (1)* means P<0.05; (2)** means P<0.01

In this test, the body weight, body fat percentage, body fat percentage, waist circumference and hip circumference decreased significantly after 30 days of continuous administration of the cane fruit oil food flavoring agent. It can be seen that the food flavoring agent of the invention has obvious weight loss effect on the human body, and no adverse reaction is observed during the taking.

In the description of the present specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" and the like means a specific feature described in connection with the embodiment or example. A structure, material or feature is included in at least one embodiment or example of the invention. In the present specification, the schematic representation of the above terms does not necessarily mean the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in a suitable manner in any one or more embodiments or examples.

Although the embodiments of the present invention have been shown and described, it is understood that the foregoing embodiments are illustrative and not restrictive Variations, modifications, alterations and variations of the above-described embodiments are possible within the scope of the invention.

Claims (10)

1. The use of vine fruit oil in regulating intestinal flora of animals.
2. The use according to claim 1, wherein the candied fruit oil is administered at a dose of not less than 80 mg/kg body weight, preferably not less than 300 mg/kg body weight.
3. Use of cane fruit oil in the preparation of a food flavoring for regulating an intestinal flora of an animal.
4. The use according to claim 3, wherein the food flavoring agent has the effects of lowering blood sugar, lowering blood fat, and losing weight.
5. A food flavoring characterized by comprising a candied fruit oil.
6. The food flavoring agent according to claim 5, wherein the food flavoring agent is at least one selected from the group consisting of jam, salad dressing, flavored oil, chili sauce, peanut butter, and sesame paste.
7. The food flavoring agent according to claim 6, wherein

   The jam comprises: 10 to 30 parts by weight of white granulated sugar and a thickener, 30 to 40 parts by weight of syrup, 40 to 60 parts by weight of fruit, and 10 parts by weight of candied fruit oil;

   The salad dressing comprises: 20 to 35 parts by weight of soybean salad oil, 30 to 40 parts by weight of metopine oil, 1.75 to 4 parts by weight of inulin, 5 to 15 parts by weight of egg liquid, and 0.25 to 0.5 parts by weight of xanthan gum powder. , salt 0.03 to 0.05 parts by weight, mustard oil 0.03 to 0.05 parts by weight, MSG 0.001 to 0.002 parts by weight, purified water 20 to 30.0 parts by weight;

   The flavor blending oil comprises: 50.0-65.0 parts by weight of sesame oil or olive oil, and 35.0-50.0 parts by weight of the cane fruit oil;

   The chili sauce comprises: 100 parts by weight of fresh pepper, 20 to 35 parts by weight of edible oil, 20 to 35 parts by weight of metopine oil, 25 to 60 parts by weight of vinegar, 8 to 20 parts by weight of salt, and 0 to 30 parts by weight of garlic. Parts, 0 to 30 parts by weight of ginger, 0 to 15 parts by weight of chicken essence and 0 to 10 parts by weight of allspice;

   The peanut butter comprises: 120 to 200 parts by weight of fresh peanuts, 30 to 50 parts by weight of metopine oil, 3 to 15 parts by weight of salt, and 5 to 10 parts by weight of white sugar;

   The sesame paste contains 60 to 85 parts by weight of sesame, 5 to 15 parts by weight of salt, 10 to 15 parts by weight of meto juice, 1 to 2 parts by weight of sugar, 6 to 15 parts by weight of water, and 2 to 3 parts by weight of chicken.
8. The food flavoring agent according to claim 5, wherein the food flavoring agent has the effects of lowering blood sugar, lowering blood fat, and losing weight.
9. The food flavoring according to claim 8, wherein the food flavoring agent is administered in an amount of not less than 80 mg of cane oil/kg body weight, preferably not less than 300 mg/kg body weight.
10. A method of regulating an intestinal flora of an animal, characterized in that the animal is provided with the cane fruit oil or the food flavoring agent according to any one of claims 5-9.