阅读说明：本技术 一种健康餐组合物及其加工方法与应用 (Health meal composition and processing method and application thereof ) 是由 杨欣丽 于 2021-09-16 设计创作，主要内容包括：本发明提供一种健康餐组合物及其加工方法与应用,组合物中包括蛋白质80～90份,脂类60～75份,碳水化合物180～190份；脂类中饱和脂肪酸、多不饱和脂肪酸和单不饱和脂肪酸的质量比为1:0.95～1.05:1.95～2.05。本发明所述的健康餐为全餐类,满足人们对正常进食的心理需求,提高心理上的安全感和行为上的依从性,将科学膳食模式与中国居民膳食及烹饪习惯结合,可有效降低体重,降低体内脂肪和内脏脂肪比例,并且在减重的同时不引起肌肉质量减少；可降低机体炎症因子,纠正肥胖引起的机体慢性无菌性炎症状态；调节肠道菌群。适用于肥胖及中心性肥胖、高甘油三酯血症、便秘、存在慢性炎症状态人群,包括青少年、中年人、老年人。本发明健康餐制备形式较为灵活,适于进行大范围的推广应用。(The invention provides a healthy meal composition and a processing method and application thereof, wherein the composition comprises 80-90 parts of protein, 60-75 parts of lipid and 180-190 parts of carbohydrate; the mass ratio of the saturated fatty acid to the polyunsaturated fatty acid to the monounsaturated fatty acid in the lipids is 1: 0.95-1.05: 1.95-2.05. The healthy meal is a whole meal, meets the psychological needs of people for normal eating, improves the psychological safety and behavior compliance, combines the scientific diet mode with the diet and cooking habits of Chinese residents, can effectively reduce the weight, reduce the proportion of fat in the body and visceral fat, and does not cause the reduction of muscle mass while losing weight; can reduce body inflammation factor, and correct body chronic aseptic inflammation state caused by obesity; regulating intestinal flora. Is suitable for people with obesity, central obesity, hypertriglyceridemia, constipation, and chronic inflammation, including teenagers, middle-aged people, and the elderly. The preparation form of the healthy meal is flexible, and the healthy meal is suitable for large-scale popularization and application.)

1. The health meal composition is characterized by comprising 80-90 parts of protein, 60-75 parts of lipid and 180-190 parts of carbohydrate;

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

2. The healthy meal composition of claim 1, further comprising dietary fiber, the dietary fiber comprising soluble and insoluble dietary fiber; the composition comprises 18-22 parts of insoluble dietary fiber and 10-15 parts of soluble dietary fiber.

3. The healthy meal composition of claim 1 or 2, further comprising vitamin a, thiamine, riboflavin, niacin, vitamin C, vitamin D₃Vitamin E, folic acid, calcium, phosphorus, potassium, sodium, magnesium,Iron, zinc, selenium, copper, manganese and iodine.

4. The healthy meal composition of claim 3, further comprising vitamin B₆Vitamin B₁₂Vitamin K₂One or more of glutamine and inulin.

5. The healthy meal composition as claimed in any one of claims 1-4, wherein each 1300-1350g of the healthy meal composition comprises 80-90 g of protein, 60-75 g of lipid, 180-190 g of carbohydrate, 18-22 g of insoluble dietary fiber, 10-15 g of soluble dietary fiber, 700 μ g of total vitamin A600-, Vitamin D₃10～20μg；

The proportion of high-quality protein in the protein is 45-55%;

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

6. The healthy meal composition according to any one of claims 1 to 5, wherein the healthy meal composition comprises cereals, vegetables, fruits, fish, livestock and poultry meat, and eggs;

the cereals include refined cereals, whole cereals, miscellaneous beans and potatoes;

the refined cereal is 1/2-2/3 of the weight of the cereal;

the whole grain comprises black rice, oat, buckwheat, highland barley, quinoa, millet, corn, brown rice and gorgon fruit;

the miscellaneous beans are beans except for soybeans, and comprise several or all of fresh peas, fresh broad beans, red beans and mung beans;

the potatoes comprise one or more of purple sweet potatoes, taros and Chinese yams;

the proportion of dark vegetables in the vegetables is 45-55%, and the proportion of leaf vegetables accounts for 45-55%;

the proportion of berry fruits in the fruits is 45-55%.

7. The healthy meal composition of any one of claims 1-6, comprising:

20 parts of black rice, 20 parts of oat, 5 parts of buckwheat, 5 parts of millet, 60 parts of rice, 5 parts of highland barley, 5 parts of fresh pea, 5 parts of fresh broad bean, 40 parts of sweet potato, 10 parts of potato, 30 parts of purple cabbage, 40 parts of broccoli, 40 parts of red colored pepper, 40 parts of asparagus, 20 parts of carrot, 80 parts of spinach, 40 parts of purple onion, 5 parts of laver, 80 parts of cabbage mustard, 50 parts of flammulina velutipes, 5 parts of dried black fungus, 60 parts of strawberry, 40 parts of kiwi fruit, 40 parts of apple, 60 parts of blueberry, 20 parts of beef back, 20 parts of chicken breast, 50 parts of salmon, 50 parts of egg, 250 parts of milk, 20 parts of black bean, 20 parts of soybean, 6 parts of walnut, 6 parts of hazelnut, 3 parts of cashew nut, 3 parts of pistachio nut, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil, 6 parts of beef tallow and 5 parts of iodized salt;

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

or, the millet 5 parts are replaced by fresh corn 40 parts and corn grit 5 parts;

or 5 parts of buckwheat is replaced by 5 parts of quinoa or 5 parts of gorgon fruit;

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

or 10 parts of potatoes are replaced by 10 parts of sweet potatoes, 10 parts of purple potatoes, 10 parts of taros, 40 parts of pumpkins or 16 parts of Chinese yams;

or herba Spinaciae 80 parts or caulis et folium Brassicae Junceae 80 parts can be replaced by caulis et folium Brassicae Capitatae 80 parts, caulis et folium Brassicae campestris 80 parts, caulis et folium Chrysanthemi Segeti 80 parts, folium Allii tuberosi 80 parts, Perillae herba 80 parts or herba Apii Graveolentis leaf 80 parts;

or, the broccoli 40 parts is replaced by Chinese cabbage 50 parts or Chinese cabbage flower 40 parts;

or 40 parts of red color pepper is replaced by 40 parts of small tomatoes or 40 parts of eggplants;

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

or, 30 parts of purple cabbage or 30 parts of kale are used for replacing 30 parts of cabbage;

or, the needle mushroom 50 parts is replaced by tea tree mushroom 40 parts, mushroom 60 parts, pleurotus eryngii 30 parts or oyster mushroom 50 parts;

or 5 parts of dry black fungus is replaced by 5 parts of dry tremella;

or 250 parts of milk is replaced by 250 parts of sugar-free yoghourt or 250 parts of comfort milk;

or, 20 parts of beef back is replaced by 20 parts of pork back or 20 parts of pure lean lamb leg meat or 20 parts of lean sauced donkey meat or 20 parts of rabbit meat or 20 parts of chicken liver or 20 parts of pork liver or 50 parts of spareribs, wherein beef tallow is not used when the spareribs are used;

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

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

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

or 6 parts of walnut is replaced by 3 parts of hickory or 6 parts of pine nut;

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

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

or 4 parts of peanut oil can be replaced by 4 parts of sesame oil or 8 parts of sesame paste;

or 60 parts of strawberry or 60 parts of blueberry can be replaced by 40 parts of red mulberry, 60 parts of raspberry, 45 parts of grape or 50 parts of cherry;

or 40 parts of kiwi fruit are replaced by 70 parts of watermelon, 50 parts of Hami melon or 50 parts of muskmelon;

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

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

or replacing 20 parts of soybean or 20 parts of black bean with 25 parts of natto, 30 parts of green soybean, 60 parts of north bean curd, 45 parts of dried bean curd or 150 parts of lactone bean curd.

8. A method of processing a healthy meal composition according to any of claims 6 to 7, comprising the steps of:

the grain and potato mixed beans are in original shapes or are ground and then are processed by cooking, baking and the like to prepare finished products and/or semi-finished products for vacuum packaging; cooking, stewing, quick-boiling, and vacuum packaging; processing fresh vegetables and fruits by using a chitosan coating technology, processing soaked vegetables and fruits by using a freeze-drying technology or a vacuum low-temperature freeze-drying technology, and obtaining the health meal composition product through the processing.

9. Use of a healthy meal composition according to any of claims 1 to 8.

Technical Field

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

Background

With the development of socio-economy, people can select more and more foods, but due to the lack of dietary health knowledge and the long-term formed dietary habits, there are many unscientific aspects about the type collocation and intake amount of food intake, which leads to the occurrence of abnormal physical health indexes, such as high values of blood sugar, blood pressure and blood fat, obesity and the like, and the further deterioration of the indexes can be developed into various diseases, such as coronary heart disease, diabetes, atherosclerosis, obesity, even tumor and the like.

If the health index can be regulated by adjusting diet, the sub-health status of modern people can be reduced, and the disease progression can be suppressed. In order to adjust the health condition of the body, a plurality of single meal replacement products such as 159, meal replacement biscuits, meal replacement bread and the like exist in the prior art, but the meal replacement products replace only partial foods, so that the comprehensive and balanced diet of the user is difficult to ensure. And if no professional person guides, the nutrition deficiency and unbalance are easy to occur when a single meal product is taken for a long time. Other forms of meal replacement are light meals, which are popular products developed in recent years and are characterized by low calories, most typically sandwiches and salads. However, light diet can be only used as a selection of low-fat diet meals, and most of the meals are cold meals, which are not in accordance with dietary habits of Chinese people, so that the use scene is limited, and no obvious effect is provided for adjusting blood sugar, blood pressure and blood fat. Furthermore, from a psychological point of view, food is one of the most important factors for the human being to feel safe. The weight loss crowd usually has reduced inner heart safety along with weight loss, is sensitive and fragile, has poor automatic control, and can form vicious circle if not corrected for a long time. Dietary intervention approaches that fail to meet psychological needs often have poor compliance and fail to achieve the desired goal.

Therefore, there is an urgent need for a full meal product that can regulate obesity and related unhealthy conditions.

Disclosure of Invention

The invention aims to provide a healthy meal composition which is suitable for people suffering from obesity, central obesity, hypertriglyceridemia, constipation and chronic inflammatory states, including teenagers, middle-aged people and old people. The weight is reduced, the psychological requirement of people on normal eating can be met, and the sense of safety and compliance are improved. Is not suitable for patients with esophageal and gastric varices, upper gastrointestinal hemorrhage, digestive tract operation before rehabilitation, and renal insufficiency. Any combination of foods, preparation and consumption modes can be used to prepare the healthy meal of the present invention, as long as the energy supply ratio and related requirements described in the present invention are met. The invention solves the technical problems through the following technical scheme.

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

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

The invention discovers that the content of the three major nutrients in the healthy meal composition in the range can effectively reduce the body weight, optimize body components (reduce the total fat content of the body and the proportion of visceral fat), resist the chronic inflammation state of the body and reduce blood sugar and blood fat. And the present invention is not particularly limited with respect to the specific selection of food, as long as the content of the nutritional ingredients is within the above range.

Preferably, the healthy meal composition further comprises dietary fibers, and the dietary fibers comprise soluble dietary fibers and insoluble dietary fibers.

Further preferably, the composition comprises 18-22 parts of insoluble dietary fiber and 10-15 parts of soluble dietary fiber. The relative amounts of the soluble dietary fiber and the insoluble dietary fiber within the above ranges can effectively promote health, and particularly can effectively regulate fat metabolism in vivo.

Preferably, the healthy meal composition further comprises vitamin A, thiamine, riboflavin, niacin, vitamin C and vitamin D₃Vitamin E, folic acid, calcium, phosphorus, potassium, sodium, magnesium, iron, zinc, selenium, copper, manganese, and iodine.

Preferably, the healthy meal composition also comprises folic acid and vitamin B₆Vitamin B₁₂Vitamin K₂One or more of glutamine and inulin. When necessary, special detection results are needed to judge whether the detection is lack, and whether additional supplement is needed is determined.

Preferably, each 1300-1350g of the healthy meal composition comprises 80-90 g of protein, 60-75 g of lipid, 180-190 g of carbohydrate, 18-22 g of insoluble dietary fiber, 10-15 g of soluble dietary fiber, 700 mu gRAAE of total vitamin A600-2mg, 1-2mg of riboflavin, 15-20mg of nicotinic acid, 300mg of vitamin C200-₃10-20 μ g; wherein the proportion of high-quality protein in the protein is 45-55%. The amino acid composition in the high-quality protein is easier to be absorbed by human body, and the utilization rate of the protein can be effectively improved by about 50 percent of the addition amount. The ratio of the soluble dietary fiber to the insoluble dietary fiber is 0.95-1.05: 1.95 to 2.05.

Preferably, the healthy meal composition also comprises folic acid and vitamin B₆Vitamin B₁₂Vitamin K₂Glutamine and inulin, etc. are additionally added as appropriate in accordance with other assay indicators or clinical manifestations accompanying obesity in patients.

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

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

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

Preferably, the potatoes comprise one or more of purple potatoes, sweet potatoes, taros and Chinese yams.

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

Preferably, the healthy meal composition comprises fruits, and the proportion of berry fruits in the fruits is 45-55%. The berry is rich in antioxidant substances and dietary fiber, and can provide nutrients in the above proportion range.

As a preferable scheme, the healthy meal composition comprises 20 parts of black rice, 20 parts of oat, 5 parts of buckwheat, 5 parts of millet, 60 parts of rice, 5 parts of highland barley, 5 parts of fresh pea, 5 parts of fresh broad bean, 40 parts of sweet potato, 10 parts of potato, 30 parts of purple cabbage, 40 parts of broccoli, 40 parts of red bell pepper, 40 parts of asparagus, 20 parts of carrot, 80 parts of spinach, 40 parts of purple onion head, 5 parts of laver, 80 parts of cabbage, 50 parts of needle mushroom, 5 parts of dried black fungus, 60 parts of strawberry, 40 parts of kiwi fruit, 40 parts of apple, 60 parts of blueberry, 20 parts of beef back, 20 parts of chicken breast meat, 50 parts of salmon, 50 parts of egg, 250 parts of milk, 20 parts of black bean, 20 parts of soybean, 6 parts of walnut, 6 parts of hazelnut, 3 parts of cashew, 3 parts of pistachio nut, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil, 6 parts of beef tallow and 5 parts of iodized salt;

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

or, 5 parts of millet are replaced by 5 parts of corn grit or 40 parts of fresh corn;

or 5 parts of buckwheat is replaced by 5 parts of quinoa or 5 parts of gorgon fruit;

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

or 10 parts of potatoes are replaced by 10 parts of sweet potatoes, 10 parts of purple potatoes, 10 parts of taros, 40 parts of pumpkins or 16 parts of Chinese yams;

or herba Spinaciae 80 parts or caulis et folium Brassicae Junceae 80 parts can be replaced by caulis et folium Brassicae Capitatae 80 parts, caulis et folium Brassicae campestris 80 parts, caulis et folium Chrysanthemi Segeti 80 parts, folium Allii tuberosi 80 parts, Perillae herba 80 parts or herba Apii Graveolentis leaf 80 parts;

or, the broccoli 40 shares are replaced by Chinese cabbage 50 shares or Chinese cabbage flower 40 shares;

or 40 parts of red color pepper is replaced by 40 parts of small tomatoes or 40 parts of eggplants;

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

or, 30 parts of purple cabbage or 30 parts of kale are used for replacing 30 parts of cabbage;

or, the needle mushroom 50 parts is replaced by tea tree mushroom 40 parts, mushroom 60 parts, pleurotus eryngii 30 parts or oyster mushroom 50 parts;

or 5 parts of dry black fungus is replaced by 5 parts of dry tremella;

or 250 parts of milk is replaced by 250 parts of yoghourt or 250 parts of comfort milk;

or, 20 parts of beef back is replaced by 20 parts of pork back or 20 parts of pure lean lamb leg meat or 20 parts of lean sauced donkey meat or 20 parts of rabbit meat or 20 parts of chicken liver or 20 parts of pork liver or 50 parts of spareribs, wherein beef tallow is not used when the spareribs are used;

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

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

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

or 6 parts of walnut is replaced by 3 parts of hickory or 6 parts of pine nut;

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

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

or 4 parts of peanut oil can be replaced by 4 parts of sesame oil or 8 parts of sesame paste;

or 60 parts of strawberry or 60 parts of blueberry can be replaced by 40 parts of red mulberry, 60 parts of raspberry, 45 parts of grape or 50 parts of cherry;

or 40 parts of kiwi fruit are replaced by 70 parts of watermelon, 50 parts of Hami melon or 50 parts of muskmelon;

or, the laver 5 parts are replaced by laver 5 parts, or shredded kelp 20 parts, or wet undaria pinnatifida 20 parts;

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

or replacing 20 parts of soybean or 20 parts of black bean with 25 parts of natto, 30 parts of green soybean, 60 parts of north bean curd, 45 parts of dried bean curd or 150 parts of lactone bean curd.

The health meal composition can meet the food requirement of people who are about 160cm-175cm in height and engaged in light-middle physical labor (including teenagers, adults and the elderly) for one day. Researches show that people who are about 160-175 cm in height engaged in light-middle physical labor can eat the food circularly according to the formula, and the food has very obvious effects of reducing fat, optimizing body components, resisting chronic inflammation of the body and the like.

The invention also provides a processing method of the healthy meal composition, which comprises the following steps: the grain and potato mixed beans are in original shapes or are ground and then are processed by cooking, baking and the like to prepare finished products and/or semi-finished products for vacuum packaging; cooking, stewing, quick-boiling, and vacuum packaging; processing fresh vegetables and fruits by using a chitosan coating technology, processing soaked vegetables and fruits by using a freeze-drying technology or a vacuum low-temperature freeze-drying technology, and obtaining the health meal composition product through the processing.

The health meal composition is cooked in the modes of steaming, boiling, stewing, quick boiling, quick frying with quick fire and low-temperature baking, so that the composition can be eaten within one day, and the composition is stored according to the following method, and is favorable for long-time storage and transportation.

The invention also provides application of the healthy meal composition, in particular, 1 part of the healthy meal is taken by people (including adolescents, adults and old people) who are engaged in light-middle physical labor with the height of about 160cm-175cm every day, and 1 drink is selected from the following formulas every day during eating the healthy meal composition of the invention: boiled water (1800 plus 2000ml), lemonade (1800 plus 2000ml) or light tea (Pu' er tea or green tea or black tea or white tea, 10g of tea, 1800 plus 2000ml), a bag of scented tea (honeysuckle, liquorice, dandelion, tuckahoe, medlar, dried jujube slices each 10g, water making 1800 plus 2000ml), and a proper amount of sugar-free coffee (200ml, which can be mixed with a proper amount of milk).

The invention has the following beneficial effects:

1) the healthy meal composition is a whole meal, meets the psychological needs of people for normal eating, improves the safety and compliance, conforms to the diet and cooking habits of Chinese residents, can effectively reduce the weight, reduce the proportion of fat in the body and visceral fat, and does not cause the reduction of muscle mass while reducing the weight; can reduce body inflammation factor, and correct body chronic aseptic inflammation state caused by obesity; is suitable for people with obesity, central obesity, hypertriglyceridemia, constipation, and chronic inflammation, including teenagers, middle-aged people, and the elderly; can effectively correct the above states and delay the disease progress, and especially has obvious effects on reducing visceral fat and increasing the proportion of brown fat; can correct intestinal flora and metabolic disorder of obese patients, and research shows that the intestinal flora is closely related to the health of organisms, including oral health, insulin sensitivity, mental and nervous system health and the like, so the effect promotes the overall health of the organisms.

2) The healthy meal composition is different from single meal replacement food, and can be prepared and eaten in any mode, so that the form is flexible, the healthy meal composition can be close to normal meal to the maximum extent, the psychological needs of eating and dining are met while the nutritional needs are met, the fat reducing effect is achieved, and the healthy meal composition is beneficial to large-scale popularization and application.

Drawings

FIG. 1 is an overview of the experiment;

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

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

FIG. 4 is a schematic view of brown adipose tissues (butterfly highlight areas indicated by arrows in the figure) with butterfly-shaped neck distribution in each group of mice, wherein D, e and f correspond to group C (section C2-28), group M (section M4-29) and group D (section D4-29), respectively;

FIG. 5 is a schematic diagram showing the variation of the diversity of intestinal flora and the abundance of flora in mice with different dietary patterns.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention clearer, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings, and it is obvious that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

This example relates to a healthy meal composition, 160cm in height, for daily intake by a female engaged in physical work, comprising:

the healthy meal comprises 20 parts of black rice, 20 parts of oat, 5 parts of buckwheat, 5 parts of millet, 60 parts of rice, 5 parts of highland barley, 5 parts of fresh pea, 5 parts of fresh broad bean, 40 parts of sweet potato, 16 parts of Chinese yam, 30 parts of purple cabbage, 40 parts of broccoli, 40 parts of red colored pepper, 40 parts of asparagus, 20 parts of carrot, 80 parts of spinach, 40 parts of purple onion, 5 parts of sea sedge, 80 parts of cabbage mustard, 50 parts of needle mushroom, 5 parts of black fungus, 60 parts of strawberry, 40 parts of kiwi fruit, 20 parts of jackfruit, 60 parts of blueberry, 20 parts of gristle, 20 parts of chicken breast meat, 50 parts of salmon, 50 parts of egg, 250 parts of self-made yoghourt, 20 parts of black bean, 20 parts of soybean, 6 parts of walnut, 6 parts of hazelnut, 3 parts of cashew, 3 parts of pistachio nut, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil, 6 parts of beef tallow and 5 parts of iodized salt. And (5) seasoning with vinegar and spice water.

Example 2

This example relates to a healthy meal composition, 165cm in height, for women engaged in light physical work, wherein the daily intake of food comprises:

20 parts of black rice, 20 parts of oat, 5 parts of quinoa, 40 parts of fresh corn, 60 parts of rice, 5 parts of highland barley, 5 parts of fresh pea, 5 parts of fresh broad bean, 40 parts of purple sweet potato, 40 parts of pumpkin, 30 parts of purple cabbage, 40 parts of broccoli, 40 parts of red pepper, 40 parts of asparagus, 20 parts of yellow colored pepper, 80 parts of pakchoi, 40 parts of purple onion, 5 parts of laver, 80 parts of cabbage mustard, 50 parts of needle mushroom, 5 parts of black fungus, 60 parts of strawberry, 40 parts of kiwi fruit, 40 parts of pear, 60 parts of blueberry, 20 parts of chicken liver, 20 parts of chicken leg meat, 50 parts of tuna, 50 parts of egg, 250 parts of homemade yoghourt, 20 parts of black bean, 25 parts of natto, 6 parts of walnut, 6 parts of hazelnut, 3 parts of pumpkin seed, 3 parts of pistachio nut, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil, 6 parts of beef tallow and 5 parts of iodized salt. And (5) seasoning with vinegar and spice water.

Example 3

This example relates to a healthy meal composition, 165cm in height, for daily ingestion by men engaged in light physical labor, comprising:

20 parts of black rice, 20 parts of oat, 5 parts of gordon euryale seed, 5 parts of millet, 60 parts of rice, 5 parts of highland barley, 5 parts of fresh pea, 5 parts of fresh broad bean, 160 parts of pumpkin, 10 parts of taro, 30 parts of purple cabbage, 40 parts of broccoli, 40 parts of red pepper, 40 parts of asparagus, 20 parts of carrot, 80 parts of spinach, 40 parts of purple onion, 5 parts of laver, 80 parts of cabbage mustard, 50 parts of flammulina velutipes, 5 parts of black fungus, 60 parts of strawberry, 40 parts of kiwi fruit, 40 parts of peach, 60 parts of blueberry, 50 parts of sparerib, 20 parts of chicken breast, 50 parts of eel, 50 parts of quail egg, 250 parts of self-made yoghourt, 20 parts of black bean, 20 parts of soybean, 6 parts of walnut, 6 parts of hazelnut, 3 parts of cashew nut, 3 parts of pistachio nut, 8 parts of sesame paste, 8 parts of olive oil, 4 parts of linseed oil and 5 parts of iodized salt. And (5) seasoning with vinegar and spice water.

Example 4

The embodiment relates to a healthy meal composition, which is 165cm in height and is taken by elderly women who are engaged in light physical labor daily, wherein the food comprises the following components:

20 parts of black rice, 20 parts of oat, 40 parts of fresh corn, 60 parts of rice, 5 parts of highland barley, 5 parts of fresh pea, 5 parts of fresh broad bean, 10 parts of purple potato, 30 parts of purple cabbage, 40 parts of broccoli, 40 parts of red colored pepper, 40 parts of asparagus, 20 parts of carrot, 80 parts of Chinese chives, 40 parts of purple onion, 5 parts of laver, 80 parts of cabbage mustard, 50 parts of needle mushroom, 5 parts of black fungus, 60 parts of strawberry, 40 parts of kiwi fruit, 50 parts of grapefruit, 40 parts of red mulberry, 20 parts of donkey meat, 20 parts of chicken breast, 50 parts of salmon, 50 parts of egg, 250 parts of self-made yoghourt, 30 parts of green bean, 20 parts of soybean, 6 parts of walnut, 6 parts of hazelnut, 3 parts of cashew nut, 3 parts of pistachio nut, 10 parts of 85% black chocolate, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil and 5 parts of iodized salt; and (5) seasoning with vinegar and spice water.

Example 5

The present embodiment relates to a healthy meal composition, 160cm in height, which is a daily food intake for elderly women engaged in physical work, comprising:

20 parts of black rice, 20 parts of oat, 5 parts of quinoa, 5 parts of millet, 60 parts of rice, 5 parts of highland barley, 5 parts of fresh pea, 5 parts of fresh broad bean, 40 parts of purple potato, 16 parts of Chinese yam, 30 parts of purple cabbage, 40 parts of broccoli, 40 parts of red colored pepper, 40 parts of asparagus, 20 parts of carrot, 80 parts of spinach, 40 parts of purple onion, 5 parts of laver, 80 parts of cabbage mustard, 50 parts of flammulina velutipes, 5 parts of black fungus, 60 parts of strawberry, 40 parts of orange, 40 parts of apple, 60 parts of blueberry, 20 parts of beef back, 20 parts of chicken breast meat, 50 parts of eel, 50 parts of egg, 250 parts of self-made yoghourt, 20 parts of black bean, 20 parts of soybean, 6 parts of walnut, 6 parts of hazelnut, 3 parts of pumpkin seed, 3 parts of pistachio nut, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil, 6 parts of beef tallow and 5 parts of iodized salt; and (5) seasoning with vinegar and spice water.

Example 6

The present embodiment relates to a healthy meal composition, 165cm in height, which is a daily food intake for elderly men engaged in light physical labor, comprising:

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

Example 7

This example relates to a healthy meal composition, 160cm in height, for a daily diet for a teenager engaged in physical work, comprising:

20 parts of black rice, 20 parts of oat, 5 parts of quinoa, 40 parts of fresh corn, 60 parts of rice, 5 parts of highland barley, 5 parts of fresh pea, 5 parts of fresh broad bean, 160 parts of pumpkin, 10 parts of potato, 30 parts of purple cabbage, 50 parts of Chinese cabbage, 40 parts of red colored pepper, 40 parts of asparagus, 20 parts of carrot, 80 parts of celery leaf, 40 parts of purple onion, 20 parts of kelp shred, 80 parts of cabbage mustard, 50 parts of needle mushroom, 5 parts of black fungus, 60 parts of strawberry, 70 parts of watermelon, 15 parts of durian, 60 parts of blueberry, 20 parts of beef back, 20 parts of tuna, 50 parts of egg, 250 parts of self-made yoghourt, 10 parts of 85% black chocolate, 20 parts of black bean, 20 parts of soybean, 6 parts of walnut, 6 parts of hazelnut, 3 parts of pumpkin seed, 3 parts of pistachio nut, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil and 5 parts of iodized salt; and (5) seasoning with vinegar and spice water.

Example 8

This example relates to a healthy meal composition, 160cm in height, for daily intake by a female engaged in physical work, comprising:

20 parts of black rice, 20 parts of oat, 5 parts of quinoa, 5 parts of millet, 60 parts of rice, 5 parts of highland barley, 5 parts of fresh pea, 5 parts of fresh broad bean, 50 parts of sweet potato, 30 parts of purple cabbage, 40 parts of cauliflower, 40 parts of red bell pepper, 40 parts of asparagus, 20 parts of cucumber, 80 parts of pakchoi, 40 parts of purple onion, 5 parts of laver, 60 parts of strawberry, 50 parts of melon, 50 parts of pawpaw, 60 parts of blueberry, 20 parts of donkey meat, 20 parts of chicken breast meat, 50 parts of eel, 50 parts of egg, 250 parts of self-made yoghourt, 20 parts of black bean, 150 parts of lactone tofu, 6 parts of pine nut, 6 parts of hazelnut, 3 parts of cashew nut, 3 parts of pistachio nut, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil, 6 parts of beef tallow and 5 parts of iodized salt; and (5) seasoning with vinegar and spice water.

Example 9

This example relates to a healthy meal composition, 160cm in height, for daily intake by a female engaged in physical work, comprising:

20 parts of black rice, 20 parts of oat, 5 parts of buckwheat flour, 5 parts of millet, 30 parts of rice, 25 parts of wheat flour, 5 parts of highland barley flour, 5 parts of fresh pea, 5 parts of fresh broad bean, 50 parts of purple sweet potato, 30 parts of purple cabbage, 40 parts of broccoli, 40 parts of eggplant, 40 parts of asparagus, 20 parts of carrot, 80 parts of spinach, 40 parts of purple onion, 20 parts of kelp shred, 80 parts of cabbage mustard, 50 parts of needle mushroom, 5 parts of tremella, 60 parts of strawberry, 40 parts of kiwi fruit, 30 parts of citrus, 60 parts of blueberry, 20 parts of beef back, 20 parts of chicken breast, 50 parts of eel, 50 parts of egg, 250 parts of self-made yoghourt, 20 parts of black bean, 30 parts of green soy bean, 6 parts of pecan, 6 parts of hazelnut, 3 parts of almond, 3 parts of pistachio nut, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil, 6 parts of beef tallow and 5 parts of iodized salt. And (5) seasoning with vinegar and spice water.

Example 10

This example relates to a healthy meal composition, 160cm in height, for daily intake by a female engaged in physical work, comprising:

20 parts of black rice, 20 parts of oat, 5 parts of buckwheat flour, 5 parts of millet flour, 30 parts of rice, 25 parts of wheat flour, 5 parts of highland barley, 5 parts of fresh pea, 5 parts of fresh broad bean, 40 parts of purple potato, 16 parts of Chinese yam, 30 parts of cabbage, 40 parts of broccoli, 40 parts of small tomato, 40 parts of asparagus, 20 parts of carrot, 80 parts of spinach, 40 parts of purple onion head, 5 parts of laver, 80 parts of cabbage mustard, 50 parts of needle mushroom, 5 parts of agaric, 70 parts of watermelon, 50 parts of grapefruit, 60 parts of blueberry, 20 parts of beef back, 20 parts of chicken leg meat, 50 parts of salmon, 50 parts of goose egg, 250 parts of self-made yoghourt, 20 parts of black bean, 30 parts of green bean, 6 parts of Chinese walnut, 6 parts of hazelnut, 3 parts of almond, 3 parts of pistachio nut, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil, 6 parts of beef tallow and 5 parts of iodized salt. And (5) seasoning with vinegar and spice water.

Example 11

This example relates to a healthy meal composition, 160cm in height, for daily intake by a female engaged in physical work, comprising:

20 parts of black rice, 20 parts of oat, 5 parts of buckwheat flour, 40 parts of fresh corn, 30 parts of rice, 25 parts of wheat flour, 5 parts of highland barley flour, 5 parts of fresh pea, 5 parts of fresh broad bean, 50 parts of sweet potato, 30 parts of cabbage, 40 parts of broccoli, 40 parts of eggplant, 40 parts of asparagus, 20 parts of cucumber, 80 parts of spinach, 40 parts of purple onion, 20 parts of undaria pinnatifida, 80 parts of cabbage mustard, 50 parts of flammulina velutipes, 5 parts of tremella, 10 parts of dried ziziphus juba, 40 parts of kiwi fruit, 20 parts of orange, 60 parts of blueberry, 20 parts of beef lining, 20 parts of duck meat (peeled), 50 parts of tuna, 50 parts of egg, 250 parts of self-made yoghourt, 20 parts of black bean, 30 parts of 85% black chocolate, 6 parts of pecan, 6 parts of pumpkin seed, 3 parts of almond, 3 parts of pistachio, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil and 5 parts of iodized salt. And (5) seasoning with vinegar and spice water.

Example 12

This example relates to a healthy meal composition, 160cm in height, for daily intake by a female engaged in physical work, comprising:

20 parts of black rice, 20 parts of oat, 5 parts of buckwheat flour, 5 parts of millet, 30 parts of rice, 25 parts of wheat flour, 5 parts of highland barley flour, 5 parts of fresh pea, 5 parts of fresh broad bean, 40 parts of purple potato, 40 parts of pumpkin, 30 parts of purple cabbage, 40 parts of broccoli, 40 parts of eggplant, 40 parts of asparagus, 20 parts of cucumber, 80 parts of spinach, 40 parts of purple onion head, 20 parts of kelp shred, 80 parts of cabbage mustard, 40 parts of tea tree mushroom, 5 parts of tremella, 10 parts of dried red date, 40 parts of kiwi fruit, 60 parts of blueberry, 20 parts of rabbit meat, 20 parts of goose meat (peeled), 50 parts of tuna, 50 parts of quail egg, 250 parts of self-made yoghourt, 20 parts of black bean, 60 parts of northern bean curd, 10 parts of 85% black chocolate, 6 parts of hickory nut, 6 parts of hazelnut, 3 parts of almond, 3 parts of pistachio nut, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil and 5 parts of iodized salt. And (5) seasoning with vinegar and spice water.

Example 13

This example relates to a healthy meal composition, 160cm in height, for daily intake by a female engaged in physical work, comprising:

20 parts of black rice, 20 parts of oat, 5 parts of buckwheat flour, 5 parts of millet flour, 30 parts of rice, 25 parts of wheat flour, 5 parts of highland barley, 5 parts of fresh pea, 5 parts of fresh broad bean, 40 parts of sweet potato, 16 parts of Chinese yam, 30 parts of kale, 40 parts of broccoli, 40 parts of eggplant, 40 parts of asparagus, 20 parts of cucumber, 80 parts of spinach, 40 parts of purple onion, 5 parts of sea sedge, 80 parts of cabbage mustard, 40 parts of tea tree mushroom, 5 parts of tremella, 10 parts of dried red date, 40 parts of cantaloupe, 45 parts of mango, 60 parts of blueberry, 20 parts of donkey meat, 20 parts of goose meat (peeled), 50 parts of tuna, 50 parts of duck eggs, 250 parts of self-made yoghourt, 20 parts of black bean, 30 parts of green bean, 6 parts of pecan, 6 parts of hazelnut, 3 parts of almond, 3 parts of pistachio nut, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil, 6 parts of beef tallow and 5 parts of iodized salt. And (5) seasoning with vinegar and spice water.

Example 14

This example relates to a healthy meal composition, 160cm in height, for daily intake by a female engaged in physical work, comprising:

20 parts of black rice, 20 parts of oat, 5 parts of buckwheat flour, 40 parts of fresh corn, 30 parts of rice, 25 parts of wheat flour, 5 parts of highland barley flour, 5 parts of fresh pea, 5 parts of fresh broad bean, 40 parts of purple potato, 16 parts of Chinese yam, 30 parts of cabbage, 40 parts of broccoli, 40 parts of eggplant, 40 parts of asparagus, 20 parts of cucumber, 80 parts of spinach, 40 parts of purple onion head, 20 parts of kelp silk, 80 parts of cabbage mustard, 40 parts of tea plant mushroom, 5 parts of agaric, 70 parts of watermelon, 45 parts of mango, 60 parts of strawberry, 20 parts of donkey meat, 20 parts of goose meat (peeled), 50 parts of tuna, 50 parts of quail egg, 250 parts of self-made yoghourt, 20 parts of black bean, 60 parts of northern bean curd, 6 parts of pecan, 6 parts of hazelnut, 3 parts of pumpkin seed, 3 parts of pistachio nut, 8 parts of olive oil, 4 parts of linseed oil, 4 parts of peanut oil, 6 parts of beef tallow, 5 parts of iodized salt. And (5) seasoning with vinegar and spice water.

Example 15

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

breakfast:

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

250ml of sugar-free yogurt (fermented for 8-10 hours by bifidobacterium, streptococcus thermophilus, lactobacillus bulgaricus and the like); flavoring with yogurt by adding 3g of pistachio nuts, 3g of cashews and 20g of strawberries

40g of stir-fried asparagus

Morning dining: walnut 6g, hazelnut 6g

Lunch:

vegetable dumpling: 10g of millet flour, 30g of wheat flour, 80g of pakchoi leaves, 20g of beef powder/pork fillet and 2g of salt

The mushroom chicken is: 50g of mushroom, 40g of red pepper, 20g of chicken breast and 2g of salt

Frying salmon: 50g

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

-lunch: blueberry 60g and strawberry 40g

Evening meal:

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

Steamed taro 25g

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

Dried bean curd: 50g

Experimental example 1

The results of the present invention are illustrated below by experimental examples (the design and results of the entire experiment are shown in FIG. 1).

1. The material and the method are as follows:

1.1 materials:

1.1.1 animals and groups:

29 normal male C57BL/6J SPF-grade mice of 4-6 weeks of age were selected and randomly divided into 2 groups, i.e. 9 control groups (group C) and 20 high lipid building groups, after adaptive feeding for 1 week in the SPF-grade animal room. Feeding control group with basal feed; high fat building blocks were fed with high fat diet (feed formula see table 1) and mouse body weight was measured and recorded every 2 weeks. After 12 continuous weeks, the weight of the high-fat modeling group is 20% higher than that of the basic feed group, and the obesity model is considered to be successfully modeled.

1.1.2 group intervention

The formula is prepared into a mouse feed, the nutrition loss part is supplemented by adding conventional mouse feed, and the mass ratio of three high-capacity nutrients and three fatty acids in the three feeds is shown in a table 1:

TABLE 1 quality ratio of nutrients of four feed formulas

The 20 mice successfully modeled were divided into two groups by a random number method, i.e., 10 mice in the model group (M group) and 10 mice in the custom balanced diet group (D group). The group M was fed with high fat diet and the group D with custom balanced diet. Wherein the customized balanced diet group was the healthy meal composition of example 1 of the present invention, and the total amount of the composition was reduced accordingly according to the nutritional requirements of the experimental mice.

1.2 measurement of index

The determination indexes comprise body weight, body composition, blood fat and inflammatory factors, and a mass spectrometry mode based on 16s rRNA gene sequencing and liquid chromatography-mass spectrometry (LC-MS/MS) is adopted to detect the cecal fecal flora and metabolites thereof.

1.3 data processing

SPSS, SAS, R language and Graphpad prism software are used, t test of independent samples is adopted for comparison between two groups, ONE-WAY ANOVA method is adopted for comparison between multiple groups, test is carried out by using least-significant difference (least-significant difference), and results are expressed by mean +/-standard deviation.

2. Results of the experiment

2.1 general growth conditions

During the experiment, the control group mice had good activity and normal diet, and the fur was clean; the mice in the high-fat model group are sleepy, the hair color is yellowish, the animals are listened to in different degrees after 10 weeks, the activity is reduced, and the skin and the hair are messy. The body weight of mice in the high-fat model group increased and then decreased in the whole experimental process, but was always higher than that of mice in other groups. At the end of the experiment, all mice in each group survived.

The body weight changes of the mice are shown in fig. 2 and table 2, and the abscissa of fig. 2 represents the time, 1 is week 0, 2 is week 2, 3 is week 4, and 4 is week 6. The ordinate represents the mean of the body weight of mice per group. As can be seen from FIG. 2 and Table 1, when the molding was successful (i.e., at week 0), the body weight of the model mice was 31.24g, which is 5.24g, 20.2% higher than that of the blank control group. Significant differences in body weight occurred between the custom diet and the high fat diet groups by 4 weeks after the start of the intervention. The decrease in body weight was significant in 6 weeks of intervention, customizing the diet group (from 30.86g to 27.30g, a total decrease of 3.56 g).

TABLE 2 mean body weight and standard deviation of mice in each group at different weeks

Note:^aindicating significant differences from group C;^bindicates that there is a difference from the M group

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

TABLE 4 differences between groups in the Effect of different dietary patterns on obesity indices

2.2 serum Biochemical index analysis

As can be seen from table 3:

in the blood fat indexes, the average value of triglyceride of the customized diet group is the lowest and is 0.64mmol/L, the average value of triglyceride of the high fat diet group is the highest and is 1.07mmol/L, and the blood fat indexes are obviously different from those of other two groups; the inflammatory indexes hs-CRP, IL-1 beta and TNF-alpha are all statistically different: the IL-1 beta and TNF-alpha are seen, the customized diet group (IL-1 beta 0.36 plus or minus 0.14ng/ml, TNF-alpha 2.30 plus or minus 1.51ng/ml) is obviously lower than the other two groups, and the difference between the other two groups is not significant; the hs-CRP (5.17 +/-1.59 mg/L) of the high-fat diet group is obviously higher than that of other two groups, and the difference between the other groups is not obvious. Indicating that the customized diet has a protective effect on chronic inflammation in obese organisms.

2.3 volumetric Components analysis

Tables 2 and 3 show that:

the blank control group with total fat (T-fat) has significant difference with the high fat diet group (6850.40 mm)³) And blank control group (2385.66 mm)³) And custom diet (2344.60 mm)³) The difference is obvious;

percent visceral fat (VF%) high fat diet (56.55%) was significantly different from the blank control group (47.66%) and the custom diet group (42.40%), with no significant difference between the remaining groups;

the subcutaneous fat percentage (SCF%) custom diet group (57.60%) had significant differences from the high fat diet group (43.45%), with no significant differences between the remaining groups;

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

In addition, the total muscle mass was not reduced while reducing body weight for the custom diet group. I.e. fat is subtracted, without muscle loss. This is very useful for maintaining a high basal metabolic rate of the human body, promoting normal glucose metabolism, and preventing muscle decay. Muscle attenuation begins at age 25 and occurs at a higher rate in obese people, particularly in centrally obese (waist greater than or equal to 90cm for men and greater than or equal to 85cm for women). Muscle attenuation of the elderly is closely related to health damage such as falls, fractures, diabetes, disability and the like, and is a key factor influencing the life span and the life quality of the elderly. The reasonable diet is adopted under the aging and big background, so that the reasonable weight and waist circumference of the old can be maintained, and the significance of preventing muscle attenuation is great.

Overall, the custom diet group had the lowest total fat, lowest visceral fat, highest subcutaneous fat, and highest brown fat. Indicating that the custom diet group was overall lean and the fat distribution was mainly concentrated under the skin, with less visceral fat and a higher percentage of brown fat (as shown in fig. 3 and 4) compared among the groups. This body composition and fat distribution has a positive effect on reducing the occurrence and progression of cardiovascular disease, type 2 diabetes, various cancers, and premature death.

Supplementary explanation:

the harmful part of excessive accumulation of visceral fat: to a certain extent visceral fat accumulation can lead to central obesity, which is important in connection with cardiovascular diseases, type 2 diabetes, various cancers and premature death. It has become an important public health problem threatening the health of the people like overweight and obesity.

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

It was seen that visceral and subcutaneous fat had accumulated significantly in group M, and that subcutaneous and visceral fat were less in group D, i.e. the custom diet group. The effect of this group of diets in total body fat control and optimized fat distribution was shown.

2.4 detection of intestinal flora-16 srRNA Gene sequencing

According to the experiment, 16s rRNA sequencing research shows that the colony diversity and abundance are calculated by an alpha diversity measurement method on the colony structure. As can be seen from the diversity index of chao1, shannon and simpson in fig. 5, the diversity and abundance of the flora are obviously increased after the obese mice after the model is successfully made are fed with the customized diet, and the difference is significant (p is 0.0495). Group D was closer to group C than the blank control group, while group M was significantly lower.

Abundant species diversity and high abundance are the signs of intestinal micro-ecological environment stability, and are very important for maintaining the health of organisms. It is seen that the intestinal stability of obese mice after high fat feeding is poor. After the customized diet is used for prognosis, the diversity of intestinal flora of the obese mice is obviously increased, the abundance is increased, the diet corrects the flora disorder of the mice, and the intestinal micro-ecology is reconstructed.

The customized diet corrected the intestinal flora disturbance in obese mice. Wherein the beneficial bacteria include Desulfovibrio, Ruminococcus Ruminococcus, Bufiobacterium, Butyricicoccus, Erythrobacter, Gemnlger, Helicobacter, Coprococcus, Dorea, Anaetrun anaerobic bateria, etc.

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

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

Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.