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Non-ketogenic healthy fat-reducing meal replacement powder and preparation method thereof

A meal replacement powder, a healthy technology, applied in the direction of bacteria used in food preparation, edible oil/fat, and the function of food ingredients, etc., can solve problems such as unsatisfactory effect, poor compliance, and poor effect of ketogenic diet

Pending Publication Date: 2020-12-01
CHENGDU TIANYI DINING NUTRITIONAL FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

People who lose weight on the ketogenic diet, although the initial weight loss effect is good, but the proportion of people who can maintain the weight loss in the end is only 1%
Poor compliance, only short-term fat loss effect, making ketogenic diet less effective in weight management
[0007] At present, there are also relevant patent reports on meal replacement powder for weight loss and fat reduction, but the existing patented technology basically uses the efficacy of one or several ingredients to achieve the purpose of weight loss and fat reduction, and does not come from the basic metabolism of the human body. Considering the problem from the regulation, so the effect achieved is not very ideal

Method used

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  • Non-ketogenic healthy fat-reducing meal replacement powder and preparation method thereof
  • Non-ketogenic healthy fat-reducing meal replacement powder and preparation method thereof
  • Non-ketogenic healthy fat-reducing meal replacement powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Choose Novoz y M 435 lipase is used to carry out random transesterification of compound vegetable oil to prepare medium and long carbon chain triglycerides. The reaction conditions are 8% to 15% of the enzyme amount, the reaction temperature is 60°C, and the time is 5h. The lipase is recovered by high-speed centrifugal filtration. Will Lipase G (by Amano Enz y Me Inc. produced from the fermentation of Peniciliumcamemberti) was configured into an aqueous solution of 3000-8000U / L, and the pH value was adjusted to 6.0-7.0 with phosphate buffer solution, and the aqueous solution of the enzyme reaction intermediate product and Lipase G was prepared according to the ratio of 10:(0.6 ~2) Mixing in volume ratio, under the condition of 40~50° C., fully stirring and reacting for 1~3 hours to hydrolyze part of the glyceride, and centrifuging at high speed to separate oil and aqueous solution. The enzymatic hydrolysis product obtained by Lipase G hydrolysis is subjected to molecul...

Embodiment 2

[0050] The basic formula of the present embodiment is, in terms of parts by mass, 30 parts of protein (10 parts each of soybean protein isolate, whey protein, egg white protein), 10 parts of dietary fiber (konjac gum, xanthan gum and sodium alginate three 20 parts of medium and long-chain fat powder obtained by serial number 1 in Example 1, 10 parts of whole grain powder, 10 parts of fruit powder, and nut powder 10 parts, 9 parts of additives (mass ratio of each additive is, soybean lecithin: L-arabinose: stachyose: probiotic powder: vitamins: minerals: sucralose: erythritol=1:0.5:0.5 :2.5:1:3.5:0.2:0.8). Fully mix all the material powders that have been weighed.

[0051] Among them, the components and proportions of whole grain powder, fruit powder, and nut powder are shown in Table 2.1.

[0052] Cereal, fruit and nut flours were prepared as follows:

[0053] After removing impurities and cleaning the grain, transfer it to a shallow tank container for germination cultivati...

Embodiment 3

[0069] The basic formula of the present embodiment is, in terms of parts by mass, 21 parts of protein (isolated soybean protein: whey protein: egg white protein=8:7:6), 15 parts of dietary fiber (konjac gum, xanthan gum and seaweed It is prepared by compounding the three sodium alginates, and their respective proportions are 40%, 40% and 20%, that is, the proportions of konjac gum, xanthan gum and sodium alginate in the dietary fiber of meal replacement powder are 6%, 6% and 3%), 30 parts of long-chain fat powder in serial number 2 in embodiment 1, 12 parts of whole grain powder, 6 parts of fruit powder, 6 parts of nut powder, additive part (the mass ratio of each additive is, soybean lecithin: L- Arabinose: stachyose: probiotic powder: vitamins: minerals: sucralose: erythritol = 0.8: 0.8: 0.3: 2: 1.2: 4: 0.3: 0.6).

[0070] The components and proportions of whole grain powder, fruit powder, and nut powder are listed in Table 3.1 below:

[0071] Table 3.1 Formula and chemical...

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Abstract

The invention discloses non-ketogenic healthy fat-reducing meal replacement powder and a preparation method thereof, wherein in the non-ketogenic healthy fat-reducing meal replacement powder, the energy supply ratio of carbohydrate is 17-25%; the energy supply ratio of protein is 25-40%; the energy supply ratio of fat is 25-38%; the energy supply ratio of dietary fibre is 13-20%; the meal replacement powder is balanced in nutrition; fat is preferentially taken as an energy source of a human body; the metabolic pathway of the human body can be accurately regulated and controlled; generation ofketone bodies is avoided; and therefore, the purpose of healthy fat reduction is achieved. According to the formula disclosed by the invention, medium and long carbon chain triglyceride with low partial glyceride content, whole grain powder, fruit powder and nut powder which are easy to brew, a dietary fibre ratio with a maximum synergistic effect, coupled prebiotics, multifunctional mixed probiotics and the like are obtained through various creative process innovations, so that various functional components play optimal effects.

Description

technical field [0001] The invention belongs to the technical field of functional food, and in particular relates to a non-ketogenic healthy fat-reducing meal replacement powder and a preparation method thereof. Background technique [0002] Obesity is an important cause of cardiovascular and cerebrovascular diseases, cancer, diabetes and other chronic diseases, and is listed by the World Health Organization as one of the top ten diseases that threaten human health. According to the statistics of the World Health Organization, there are more than 1 billion overweight people in the world, and more than 300 million people are seriously obese, and the obesity rate in developing countries has increased significantly. In my country, according to the results of the nutrition and health survey released by the Ministry of Health, the Ministry of Science and Technology and the National Bureau of Statistics, 200 million people in my country's 1.3 billion population are overweight, esp...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L7/10A23L19/00A23L25/00A23L33/21A23L33/135A23L33/12A23D9/04A23D9/007
CPCA23L33/40A23L7/198A23L19/01A23L25/30A23L33/21A23L33/135A23L33/12A23D9/04A23D9/007A23V2002/00A23V2400/125A23V2400/175A23V2400/531A23V2400/169A23V2200/332A23V2250/5488A23V2250/54252A23V2250/5428A23V2250/5086A23V2250/5066A23V2250/5026A23V2250/602A23V2250/632A23V2250/6402A23V2250/264A23V2250/708A23V2200/048A23V2250/0626A23V2250/0628A23V2250/0624A23V2250/0632A23V2250/0616A23V2250/063A23V2250/0638A23V2250/0652A23V2250/0654A23V2250/065A23V2250/0648A23V2250/1578A23V2250/16A23V2250/161A23V2250/1618A23V2250/1582A23V2250/1592A23V2250/1598A23V2250/1588A23V2250/1626A23V2250/1642A23V2250/1612A23V2250/1608A23V2250/159A23V2250/1586A23V2250/304A23V2250/702A23V2250/71A23V2250/712A23V2250/714A23V2250/7042A23V2250/7044A23V2250/7052A23V2250/706A23V2250/705A23V2250/7056A23V2250/7046A23V2250/72
Inventor 邹孝强伍时彬肖翎
Owner CHENGDU TIANYI DINING NUTRITIONAL FOOD
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