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CN-121986857-A - Fat-reducing composition, fat-reducing weight-reducing tea beverage, and fermentation preparation method and application thereof

CN121986857ACN 121986857 ACN121986857 ACN 121986857ACN-121986857-A

Abstract

The invention belongs to the technical field of beverage processing, and particularly relates to a fat-reducing composition, a fat-reducing weight-reducing tea beverage, a fermentation preparation method and application thereof. The fat reducing composition comprises, by weight, 5-7 parts of green tea, 0.5-2 parts of green tea powder, 6-12 parts of resistant dextrin and 0.1-0.3 part of EGCG. The fermentation process effectively reduces the inherent astringency of the green tea and the EGCG, can fully exert the activity of the raw materials, and has better fat and weight reducing effects.

Inventors

  • LIU ZHONGAI
  • SHEN BIN
  • ZHANG YADI
  • JIN SHIHE

Assignees

  • 山东英贝健食品科技有限公司

Dates

Publication Date
20260508
Application Date
20260318

Claims (10)

  1. 1. A fat-reducing composition is characterized by comprising, by weight, 5-7 parts of green tea, 0.5-2 parts of green tea powder, 6-12 parts of resistant dextrin and 0.1-0.3 part of EGCG.
  2. 2. The fat reducing composition according to claim 1, further comprising, in parts by weight, 0.2 to 0.4 parts of vitamin C and 0.15 to 0.25 parts of sodium bicarbonate.
  3. 3. The fat reducing composition according to claim 1, comprising, in parts by weight, 5 to 7 parts of green tea, 0.5 to 2 parts of green tea powder, 6 to 12 parts of resistant dextrin, 0.1 to 0.3 part of EGCG, 0.2 to 0.4 part of vitamin C and 0.15 to 0.25 part of sodium bicarbonate.
  4. 4.A method of preparing a fat reducing composition according to any one of claims 1 to 3, comprising the steps of: (1) Heating green tea in water, filtering to obtain tea soup, and adding resistant dextrin to obtain mixed solution A; (2) Cooling the mixed solution A to room temperature, adding Matcha powder and EGCG, and homogenizing to obtain mixed solution B; (3) Sterilizing the mixed solution B, cooling, inoculating a starter to ferment to obtain a fermentation solution C; (4) Sterilizing the fermentation liquor C to obtain the final product.
  5. 5. The process according to claim 4, wherein the water in step (1) has a mass 160-170 times the mass of green tea, and/or The step (4) further comprises adding vitamin C and sodium bicarbonate.
  6. 6. The preparation method according to claim 5, wherein the heating temperature in the step (1) is 70-80 ℃ for 10-15min, the homogenizing rotation speed in the step (2) is 8000-12000rpm for 3-5min, the sterilizing temperature in the step (3) is 100-120 ℃ and the cooling temperature is 35-40 ℃.
  7. 7. The method according to claim 5, wherein the amount of the starter in the step (3) is 1 to 3% by mass of the mixed liquid B.
  8. 8. The method according to claim 5, wherein the starter culture in the step (3) comprises Lactobacillus paracasei, lactobacillus crispatus and Lactobacillus plantarum in a mass ratio of 1-3:2-4:1, and/or The fermentation in the step (3) is two-stage fermentation, wherein the fermentation is firstly carried out for 6-12 hours at 35-40 ℃, and then refrigerated and post-matured for 12-36 hours at 4-10 ℃.
  9. 9. Use of a fat-reducing composition according to any one of claims 1-3 for the preparation of a fat-reducing weight-reducing tea beverage.
  10. 10. A fat-reducing weight-reducing tea beverage comprising a fat-reducing composition according to any one of claims 1 to 3.

Description

Fat-reducing composition, fat-reducing weight-reducing tea beverage, and fermentation preparation method and application thereof Technical Field The invention belongs to the technical field of beverage processing, and particularly relates to a fat-reducing composition, a fat-reducing weight-reducing tea beverage, a fermentation preparation method and application thereof. Background In recent years, with the rapid growth of overweight and obese people, the food and beverage market demand for auxiliary weight management has been growing. As an important category of the lipid-lowering beverage, research and development thereof is focused on helping control energy intake, promote fat metabolism or regulate related physiological indexes in a safe and convenient manner through functional ingredients such as dietary fibers, plant extracts and the like. The lipid-lowering beverage on the market at present is mainly realized by adding dietary fiber, plant extracts and other components, but the lipid-lowering beverage has the problems of poor taste, low bioavailability of functional components, single effect and the like. Epigallocatechin gallate (EGCG) is used as catechin monomer with the most abundant content and the strongest biological activity in green tea, and has been proved to have multiple lipid-reducing physiological functions by a large number of in vitro, animal and clinical researches. The action mechanism mainly comprises inhibiting lipase activity in digestive tract, reducing lipolysis and absorption, promoting fat oxidation and energy consumption by activating signal channels such as AMPK, and regulating adipocyte differentiation and related gene expression. However, EGCG has significant challenges in practical product application, including firstly, unstable chemical properties, susceptibility to oxidation and isomerization due to influence of light, heat and pH value, activity attenuation, and secondly, high-purity EGCG or EGCG-enriched extract has obvious bitter and astringent taste, direct addition can seriously influence the flavor acceptance of beverage, and furthermore, the bioavailability is relatively low, which limits the full play of in vivo efficacy. In the prior art, embedding (such as cyclodextrin and liposome embedding) or compounding with other components is mostly adopted to mask bitter taste and improve stability, but the process is often complex or the cost is higher. Water-soluble dietary fibers are a common base for reduced fat beverages, with resistant dextrins being favored for their good solubility, low viscosity, high tolerance, and well-defined prebiotic properties. The lipid-lowering mechanism is to provide extremely low effective energy, enhance satiety, reduce food intake, hinder partial sugar and fat digestion and absorption, and more importantly, can be selectively fermented by intestinal flora to produce short chain fatty acids (such as propionic acid and butyric acid), thereby regulating whole body energy metabolism, improving insulin sensitivity and optimizing intestinal micro-ecology. Current studies demonstrate that supplementation with resistant dextrins alone aids in weight and body fat control. In the product, it is often used as a carrier and an effective component, but the function is relatively single, and the physical and prebiotic effects are focused on more. Matcha is superfine powder green tea prepared by specific process, retains all nutritional components of tea, and is rich in natural EGCG, theanine, dietary fiber, vitamins and minerals. Matcha provides a more comprehensive matrix of nutrients than ordinary green tea extract. Research has shown that consumption of green tea may result in more catechins and dietary fibers than consumption of green tea extract. However, matcha also carries the bitter and astringent taste inherent to tea leaves, and its powdery form tends to settle in liquid, affecting product stability and organoleptic properties. The prior application mostly uses the compound as a flavor and color raw material or simply physically mixes the compound with other components, and the compound has insufficient systematic excitation on the deep biological activity potential. For example, chinese patent CN120788201A provides a lipid-reducing composition based on agaricus bisporus extract, and a preparation method and application thereof, and belongs to the technical field of nutrition and health care. The fat reducing composition comprises, by weight, 10-30 parts of agaricus bisporus extract, 5-15 parts of green tea extract, 5-15 parts of bitter gourd peptide, 3-10 parts of seaweed powder and 10-30 parts of resistant dextrin. The agaricus bisporus extract can regulate intestinal flora and promote fat metabolism, tea polyphenol in green tea extract can inhibit fat synthesis and promote fat oxidation, balsam pear peptide has obvious blood sugar reducing effect, seaweed powder (containing fucoxanthin) has the effects of burning fat cells and elimi