Chicory composition, chicory biscuit and preparation method of chicory composition and chicory biscuit

Abstract

The invention relates to the technical field of biological medicine, and discloses a chicory composition, a chicory biscuit and a preparation method of the chicory composition and the chicory biscuit. Comprising the following raw materials in parts by weight: 40-50 parts of wheat flour, 10-15 parts of corn starch, 40-50 parts of buckwheat flour, 20-40 parts of xylitol, 10-20 parts of butter, 20-30 parts of milk, 3-5 parts of table salt, 5-10 parts of chicory, 10-20 parts of coix seeds, 10-20 parts of haws, 10-15 parts of kiwi fruits, 10-20 parts of Chinese wolfberry fruits, 10-20 parts of Chinese dates, 10-15 parts of walnuts, 12-15 parts of peanut kernels, 8-10 parts of ground coffee, 10-30 parts of honey and 50-100 parts of water. The compound has the effect of reducing uric acid, can reduce the levels of uric acid, urea nitrogen and creatinine of model mice, and has a wide application prospect in preparation of drugs for preventing or treating hyperuricemia.

Description

Technical Field

[0001] The invention relates to the technical field of biomedicine, and in particular to a chicory composition, a chicory biscuit and a preparation method thereof. Background Art

[0002] The statements in this section merely provide background information related to the present disclosure and may not constitute prior art.

[0003] With the changes in people's living standards and dietary structure, the detection rate of hyperuricemia has increased year by year. It is the "fourth highest" after hypertension, diabetes, and hyperlipidemia. Its incidence rate has tended to be younger, so people are paying more and more attention to nutritional balance and health issues. At present, clinical strategies for lowering uric acid include xanthine oxidase inhibitors such as allopurinol and febuxostat, which inhibit uric acid synthesis, and drugs that promote uric acid excretion such as probenecid and benzbromarone, which are effective in controlling the "redness, swelling, heat and pain" of gout induced by hyperuricemia, but they cannot be effectively reversed and have serious kidney damage. In order to improve the symptoms and adverse reactions of patients with hyperuricemia, regulating human health through diet is increasingly recognized by consumers.

[0004] As a vegetable plant with both medicinal and edible properties, chicory is rich in dietary fiber, vitamins and trace elements, which can be absorbed and utilized by the human body. Chicory has a variety of bioactive substances, mainly including terpenes, flavonoids, phenylpropanoids, phenolic acids and sugars. Studies have found that chicory dietary fiber can improve intestinal health and promote metabolism and digestion. This shows that chicory has a variety of application values ​​such as medicinal and edible, and has great development potential.

[0005] In addition, Chinese medicine is time-consuming to decoct, and it usually takes several hours to prepare and decoct the medicinal materials before taking them. The decocted Chinese medicinal materials need to be stored under specific temperature and humidity conditions, otherwise they are easy to deteriorate. The decoction is usually large in size, and the inconvenience of carrying makes it difficult for patients to take them.

[0006] Biscuits are made of wheat flour and other cereal flour as the main raw materials, and then added with fat (butter or vegetable oil), sugar and other ingredients such as eggs, dairy products and other auxiliary materials through mixing, forming, baking and other processes. Biscuits are a common pastry and snack. They are easy to eat and carry, and have become an indispensable food in daily life. At present, there are many kinds of biscuits on the market, and their ingredients are also complicated. They have too much calories and sugar, and low in nutrients. Eating too much is easy to cause symptoms such as getting angry, which increases the burden of human metabolism and is not good for health. They have a single taste and are greasy.

[0007] If people with high blood sugar and high blood lipids do not control their blood sugar and blood lipids, they are at high risk of developing atherosclerosis, which can lead to coronary heart disease, myocardial infarction and stroke. In addition, long-term high blood sugar can damage the eyes (causing diabetic retinopathy), kidneys (diabetic nephropathy) and nerves (diabetic neuropathy), increase the risk of pancreatitis, and lead to fatty liver, etc. Therefore, people with high blood sugar and high blood lipids need to strictly control their diet to avoid excessive blood sugar and blood lipids. The diet needs to increase the proportion of grains, beans, and potatoes, increase dietary fiber, and reduce oil and salt; and it needs to be eaten frequently and regularly to avoid overeating. Therefore, biscuits, as a portable food, are very suitable for people with high blood sugar and high blood lipids to carry and eat. However, the taste of coarse grain biscuits is poor, which limits the compliance of people with high blood sugar and high blood lipids to dietary control. Summary of the invention

[0008] The purpose of the present invention is to provide a chicory composition, a chicory biscuit and a preparation method thereof, in view of the problems that current traditional Chinese medicines are inconvenient to carry and some biscuits have a poor taste. The chicory composition has a uric acid lowering effect, a good taste, and is rich in dietary fiber, and can be suitable for people with high blood sugar, high blood lipids and high uric acid.

[0009] The technical solution of the present invention is as follows:

[0010] On the other hand, the present invention provides a chicory composition, which comprises the following raw materials in parts by weight: 40-50 parts of wheat flour, 10-15 parts of corn starch, 40-50 parts of buckwheat flour, 20-40 parts of xylitol, 10-20 parts of butter, 20-30 parts of milk, 3-5 parts of salt, 5-10 parts of chicory, 10-20 parts of coix seeds, 10-20 parts of hawthorn, 10-15 parts of kiwi fruit, 10-20 parts of wolfberry, 10-20 parts of jujube, 10-15 parts of walnuts, 12-15 parts of peanuts, 8-10 parts of coffee powder, 10-30 parts of honey and 50-100 parts of water.

[0011] The composition has the effect of lowering uric acid, can significantly reduce the levels of uric acid, urea nitrogen and creatinine in mice with hyperuricemia caused by adenine, and provides a new method for the prevention and treatment of hyperuricemia.

[0012] According to a preferred embodiment, the chicory composition includes the following raw materials in parts by weight: 44 parts of wheat flour, 12 parts of corn starch, 45 parts of buckwheat flour, 23 parts of xylitol, 11 parts of butter, 24 parts of milk, 3 parts of salt, 7 parts of chicory, 12 parts of coix seeds, 11 parts of hawthorn, 15 parts of kiwi fruit, 13 parts of wolfberry, 14 parts of jujube, 12 parts of walnuts, 14 parts of peanuts, 8 parts of coffee powder, 20 parts of honey, and 60 parts of water.

[0013] Another aspect of the present invention provides an application of a chicory composition in preparing a medicament for preventing or treating hyperuricemia.

[0014] Another aspect of the present invention provides an application of a chicory composition in the preparation of a uric acid-lowering medicament.

[0015] Another aspect of the present invention provides an application of a chicory composition in the preparation of a medicament for reducing the levels of uric acid, urea nitrogen and creatinine.

[0016] On the other hand, the present invention provides a chicory biscuit, which is mainly made of the following raw materials in parts by weight: 40-50 parts of wheat flour, 10-15 parts of corn starch, 40-50 parts of buckwheat flour, 20-40 parts of xylitol, 10-20 parts of butter, 20-30 parts of milk, 3-5 parts of salt, 5-10 parts of chicory, 10-20 parts of coix seeds, 10-20 parts of hawthorn, 10-15 parts of kiwi fruit, 10-20 parts of wolfberry, 10-20 parts of jujube, 10-15 parts of walnuts, 12-15 parts of peanuts, 8-10 parts of coffee powder, 10-30 parts of honey and 50-100 parts of water.

[0017] According to a preferred embodiment, the chicory biscuits are made of the following raw materials in parts by weight: 44 parts of wheat flour, 12 parts of corn starch, 45 parts of buckwheat flour, 23 parts of xylitol, 11 parts of butter, 24 parts of milk, 3 parts of salt, 7 parts of chicory, 12 parts of coix seeds, 11 parts of hawthorn, 15 parts of kiwi, 13 parts of wolfberry, 14 parts of jujube, 12 parts of walnuts, 14 parts of peanuts, 8 parts of coffee powder, 20 parts of honey, and 60 parts of water.

[0018] The chicory biscuits prepared by the above formula have good palatability, can effectively improve patient compliance, and are convenient for people with high blood sugar and high blood lipids to carry and eat at any time.

[0019] The present invention also provides a method for preparing chicory biscuits, comprising the following steps:

[0020] Step S1: extracting the Chinese medicine concentrate: extracting the chicory with water to obtain the Chinese medicine concentrate for standby use;

[0021] Step S2: removing the core of jujube and adding water to prepare jujube paste; crushing walnuts, peanuts, coix seeds and wolfberries, and then passing through a 100-mesh sieve to mix them; washing and peeling kiwi fruit, washing and removing the stems of hawthorn, mixing them, putting them into a juicer to squeeze into juice, and then mixing them with the jujube paste, and then mixing them evenly with the concentrated Chinese medicine solution prepared in step S1 to obtain a mixed slurry;

[0022] Step S3: kneading dough: melt the butter, mix wheat flour, corn starch, buckwheat flour, xylitol, coffee powder, milk, honey and an appropriate amount of water, add the melted butter and the mixed slurry prepared in the above step S2, as well as the coix seeds, wolfberries, walnuts and peanut flour prepared in the above step S2, mix and knead into dough, then cover with a layer of plastic wrap and let it relax for 1-3 hours;

[0023] Step S4: making biscuit blanks: rolling the dough obtained in the above step S3 into a thickness of 4-8 mm, and then pressing it into shape with a biscuit mold to obtain biscuit blanks;

[0024] Step S5: Baking: Take out the baking tray, brush a little oil on the baking tray, place the biscuits neatly on the baking tray, poke holes on the surface, and then put them into the oven and bake at 180℃-250℃ for 30-35min. It is worth noting that the oven needs to be preheated for 5min before baking, and the temperature is adjusted to 120-170℃. Stop baking when the biscuits turn golden yellow;

[0025] Step S6: After natural cooling, chicory biscuits are obtained.

[0026] According to a preferred embodiment, step S1 specifically includes the following steps:

[0027] Step S1.1: primary extraction: wash fresh chicory and soak it in 2L pure water for 1h, put the Chinese medicine into a gauze bag, put it into a Chinese medicine extraction tank, add 5-10 times the volume of water of the Chinese medicine into the extraction tank, extract for 1.5-2h, the extraction temperature is 70-90℃, after the extraction, separate the solid and liquid of the mixed material in the tank to obtain the first extract;

[0028] Step S1.2: Second extraction: put the solid mixed material obtained after the first extraction into an extraction tank, and then inject 2-5 times the weight of water of the solid mixed material into the extraction tank, extract for 1 hour, and the extraction temperature is 70-90°C. After the extraction, separate the solid and liquid of the mixed material in the tank to obtain the second extract;

[0029] Step S1.3: Concentration: The first extract and the second extract are combined and concentrated by a rotary evaporator, and the concentration is 10 times to obtain a Chinese medicine concentrate.

[0030] Compared with the prior art, the present invention has the following beneficial effects:

[0031] 1. A chicory composition, which has the effect of reducing uric acid and can reduce the levels of uric acid, urea nitrogen and creatinine in mice with hyperuricemia caused by adenine.

[0032] 2. A chicory biscuit and a preparation method thereof. The chicory Chinese medicine biscuit of the present invention is made of chicory plant raw materials which are both medicinal and edible, and have the effects of clearing the liver and gallbladder, strengthening the stomach and digestion, and promoting diuresis and reducing swelling; coix seed has the effects of promoting diuresis and reducing swelling, strengthening the spleen and removing dampness, and clearing away heat and pus; wolfberry has the effects of nourishing the liver and kidney, nourishing yin and replenishing blood;

[0033] 3. A chicory biscuit and a preparation method thereof. The chicory Chinese medicine biscuit of the present invention uses wheat flour, buckwheat flour and corn starch as main raw materials. Several grains are added together to give the biscuit a better taste. The biscuit is rich in dietary fiber, which is helpful for digestion and intestinal health. Walnuts and peanuts are also added to the biscuit to interact with several grains, which helps promote gastrointestinal motility and digestion, and can also help enhance memory;

[0034] 4. A chicory biscuit and a preparation method thereof. The chicory Chinese medicine biscuit of the invention is added with fruits, and the fruits and xylitol are used instead of white sugar, so that the sugar and calories absorbed by the human body are low. The chicory biscuit is also suitable for people with high blood sugar and high blood lipids, which is beneficial to health. The fruits are rich in vitamins, which provide rich nutritional value for the biscuits. In addition, the biscuits have a sweet taste. No additives harmful to the human body are added during the production process, so the biscuits are safe and healthy, and are suitable for a wide range of people.

[0035] Through the combination of multiple ingredients, chicory biscuits with excellent taste, rich dietary fiber and uniform color are prepared, which masks the bad taste of chicory as a traditional Chinese medicine. At the same time, it is suitable for people with high blood sugar and high blood lipids, easy to carry and use, and opens up new ideas for the application of chicory in health foods such as biscuits. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 This is a graph showing the effect of the chicory biscuits of the present invention on the serum uric acid content of mice;

[0037] Figure 2 This is a graph showing the effect of the chicory biscuits of the present invention on the serum urea nitrogen content of mice;

[0038] Figure 3 This is a graph showing the effect of the chicory biscuits of the present invention on the serum creatinine content of mice. DETAILED DESCRIPTION

[0039] The specific embodiments listed in the present invention are only examples of the present invention, and the present invention is not limited to the specific embodiments described below. For those skilled in the art, any equivalent modifications and substitutions to the embodiments described below are also within the scope of the present invention. Therefore, the equal transformations and modifications made without departing from the spirit and scope of the present invention should be included in the scope of the present invention. If the specific conditions are not specified in the embodiments, they are carried out according to the conventional conditions or the conditions recommended by the manufacturer. If the manufacturers are not specified for all reagents or instruments, they are all conventional products that can be purchased commercially. In order to better illustrate the present invention, numerous specific details are given in the specific embodiments below. It should be understood by those skilled in the art that the present invention can also be implemented without certain specific details. In other embodiments, the methods, means, equipment and steps well known to those skilled in the art are not described in detail in order to highlight the purport of the present invention.

[0040] Unless otherwise defined, all technical and scientific terms used herein have the same meanings as those commonly understood by those skilled in the art. Unless otherwise specified, the units used in this specification are all international standard units, and the numerical values ​​and numerical ranges appearing in the present invention should be understood to include the inevitable systematic errors in industrial production.

[0041] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0042] Example 1 Preparation method of chicory Chinese medicine biscuits

[0043] The invention discloses a chicory Chinese medicine biscuit, which is mainly prepared from the following raw materials in parts by weight: 40 parts of wheat flour, 10 parts of corn starch, 40 parts of buckwheat flour, 20 parts of xylitol, 10 parts of butter, 20 parts of milk, 3 parts of salt, 5 parts of chicory, 10 parts of coix seeds, 10 parts of hawthorn, 10 parts of kiwi fruit, 10 parts of wolfberry, 10 parts of jujube, 12 parts of peanuts, 8 parts of coffee powder, 10 parts of honey and 50 parts of water.

[0044] The specific preparation steps of chicory cookies are as follows:

[0045] Step S1: extracting the Chinese medicine concentrate: extracting the chicory with water to obtain the Chinese medicine concentrate for standby use;

[0046] The specific method for extracting Chinese medicine concentrate is:

[0047] Step S1.1: primary extraction: weigh 5 portions of fresh chicory according to the ratio, wash and set aside; soak the chicory in 2L of pure water for 1 hour, put the Chinese medicine into a gauze bag, put it into a Chinese medicine extraction tank, add 5 times the volume of water of the Chinese medicine into the extraction tank, extract for 1.5 hours, the extraction temperature is 70°C, after the extraction, separate the solid and liquid of the mixed material in the tank to obtain the first extract;

[0048] Step S1.2: Second extraction: the solid mixed material obtained after the first extraction is placed in an extraction tank, and then water twice the weight of the solid mixed material is injected into the extraction tank. The extraction temperature is 70°C and the extraction is performed for 1 hour. After the extraction is completed, the mixed material in the tank is separated from the solid and liquid to obtain the second extract;

[0049] Step S1.3: Concentration: The first extract and the second extract are combined and concentrated by a rotary evaporator, and the concentration is 10 times to obtain a Chinese medicine concentrate;

[0050] Step S2: removing the core of jujube and adding water to prepare jujube paste, while crushing walnuts, peanuts, coix seeds and wolfberries and mixing them through a 100-mesh sieve, washing and peeling kiwi fruit, washing and removing the stems of hawthorn, mixing them, putting them into a juicer and squeezing them into juice, then mixing them with the jujube paste, and then mixing them evenly with the concentrated Chinese medicine solution prepared in step S1 to obtain a mixed slurry;

[0051] Step S3: melt the butter, mix wheat flour, corn starch, buckwheat flour, xylitol, coffee powder, milk, honey and purified water, add the melted butter, the mixed slurry prepared in the above step S2, and the coix seeds, wolfberries, walnuts and peanut flour prepared in the above step S2, mix and knead into dough, then cover with a layer of plastic wrap and relax for 30 minutes;

[0052] Step S4: making biscuit blanks: rolling the dough obtained in the above step S3 into a thickness of 5 mm, and then pressing it into a biscuit shape with a biscuit mold to obtain biscuit blanks;

[0053] Step S5: Baking: Take out the baking tray, brush a little oil on the baking tray, place the biscuits neatly on the baking tray, poke holes on the surface, and bake them in the oven at 180°C for 30 minutes. It is worth noting that the oven needs to be preheated for 5 minutes before baking, and the temperature is adjusted to 120°C. Stop baking when the biscuits turn golden yellow.

[0054] Step S6: After natural cooling, chicory biscuits are obtained.

[0055] Example 2 Preparation method of chicory Chinese medicine biscuits

[0056] A chicory Chinese medicine biscuit is mainly prepared from the following raw materials in parts by weight: 44 parts of wheat flour, 12 parts of corn starch, 45 parts of buckwheat flour, 23 parts of xylitol, 11 parts of butter, 24 parts of milk, 3 parts of salt, 7 parts of chicory, 12 parts of coix seeds, 11 parts of hawthorn, 15 parts of kiwi fruit, 13 parts of wolfberry, 14 parts of jujube, 12 parts of walnuts, 14 parts of peanuts, 8 parts of coffee powder, 20 parts of honey, and 60 parts of water;

[0057] The specific steps are as follows:

[0058] Step S1: extracting the Chinese medicine concentrate: extracting the chicory with water to obtain the Chinese medicine concentrate for standby use;

[0059] Step S1 specifically includes the following steps:

[0060] Step 1.1: One-time extraction: weigh 7 portions of fresh chicory according to the ratio, wash and set aside; soak the chicory in 2L pure water for 1 hour, put the Chinese medicine into a gauze bag, put it into a Chinese medicine extraction tank, add 10 times the volume of water of the Chinese medicine into the extraction tank, extract for 2 hours, the extraction temperature is 80°C, after the extraction, separate the solid and liquid of the mixed material in the tank to obtain the first extract;

[0061] Step 1.2: Second extraction: put the solid mixture obtained after the first extraction into an extraction tank, and then inject 5 times the weight of water into the extraction tank, extract for 1 hour, and the extraction temperature is 80°C. After the extraction, separate the solid and liquid of the mixture in the tank to obtain the second extract;

[0062] Step 1.3: Concentration: The first extract and the second extract are combined and concentrated by a rotary evaporator, and the concentration is 10 times to obtain a Chinese medicine concentrate;

[0063] Step S2: removing the core of jujube and adding water to prepare jujube paste, while crushing walnuts, peanuts, coix seeds and wolfberries and mixing them through a 100-mesh sieve, washing and peeling kiwi fruit, washing and removing the stems of hawthorn, mixing them, putting them into a juicer and squeezing them into juice, then mixing them with the jujube paste, and then mixing them evenly with the concentrated Chinese medicine solution prepared in step S1 to obtain a mixed slurry;

[0064] Step S3: melt the butter, mix wheat flour, corn starch, buckwheat flour, xylitol, coffee powder, milk, honey and purified water, add the melted butter, the mixed slurry prepared in the above step S2, and the coix seeds, wolfberries, walnuts and peanut flour prepared in the above step S2, mix and knead into dough, then cover with a layer of plastic wrap and let it relax for 1 hour;

[0065] Step S4: making biscuit blanks: rolling the dough obtained in the above step S3 into a thickness of 7 mm, and then pressing it into shape with a biscuit mold to obtain biscuit blanks;

[0066] Step S5: Baking: Take out the baking tray, brush a little oil on the baking tray, place the biscuits neatly on the baking tray, poke holes on the surface, and bake in the oven at 200°C for 35 minutes. It is worth noting that the oven needs to be preheated for 5 minutes before baking, and the temperature is adjusted to 150°C. Stop baking when the biscuits turn golden yellow;

[0067] Step S6: After natural cooling, chicory biscuits are obtained.

[0068] Example 3 Preparation method of chicory Chinese medicine biscuits

[0069] A chicory Chinese medicine biscuit is mainly prepared from the following raw materials in parts by weight: 50 parts of wheat flour, 15 parts of corn starch, 50 parts of buckwheat flour, 40 parts of xylitol, 20 parts of butter, 30 parts of milk, 5 parts of salt, 10 parts of chicory, 20 parts of coix seeds, 20 parts of hawthorn, 13 parts of kiwi fruit, 20 parts of wolfberry, 20 parts of jujube, 15 parts of walnuts, 15 parts of peanuts, 10 parts of coffee powder, 30 parts of honey, and 100 parts of water;

[0070] The specific steps of a chicory Chinese medicine biscuit are as follows:

[0071] Step S1: extracting Chinese medicine concentrate: extracting chicory with water to obtain Chinese medicine extract for standby use;

[0072] Step S1 specifically includes the following steps:

[0073] Step S1.1: primary extraction: weigh 10 portions of fresh chicory according to the ratio, wash and set aside; soak the chicory in 2L of pure water for 1 hour, put the Chinese medicine into a gauze bag, put it into a Chinese medicine extraction tank, add 10 times the volume of water of the Chinese medicine into the extraction tank, extract for 2 hours, the extraction temperature is 90°C, and after the extraction, separate the solid and liquid of the mixed material in the tank to obtain the first extract;

[0074] Step S1.2: Put the solid mixed material obtained after the first extraction into an extraction tank, and then inject 5 times the weight of water into the extraction tank, extract for 1 hour at an extraction temperature of 90°C. After the extraction, separate the solid and liquid of the mixed material in the tank to obtain a second extract;

[0075] Step S1.3: Concentration: The first extract and the second extract are combined and concentrated by a rotary evaporator, and the concentration is 10 times to obtain a Chinese medicine concentrate;

[0076] Step S2: removing the core of jujube and adding water to prepare jujube paste, while crushing walnuts, peanuts, coix seeds and wolfberries and mixing them through a 100-mesh sieve, washing and peeling kiwi fruit, washing and removing the stems of hawthorn, mixing them, putting them into a juicer and squeezing them into juice, then mixing them with the jujube paste, and then mixing them evenly with the concentrated Chinese medicine solution prepared in step S1 to obtain a mixed slurry;

[0077] Step S3: melt the butter, mix wheat flour, corn starch, buckwheat flour, xylitol, coffee powder, milk, honey and purified water, add the melted butter, the mixed slurry prepared in the above step S2, and the coix seeds, wolfberries, walnuts and peanut flour prepared in the above step S2, mix and knead into dough, then cover with a layer of plastic wrap and relax for 40 minutes;

[0078] Step S4: making biscuit blanks: rolling the dough obtained in the above step S3 into a thickness of 8 mm, and then pressing it into a shape with a biscuit mold to obtain biscuit blanks;

[0079] Step S5: Baking: Take out the baking tray, brush a little oil on the baking tray, place the biscuits neatly on the baking tray, poke holes on the surface, and put them into the oven and bake at 250℃ for 35 minutes. It is worth noting that the oven needs to be preheated for 5 minutes before baking, and the temperature should be adjusted to 170℃. Stop baking when it turns golden yellow.

[0080] Step S6: After natural cooling, chicory biscuits are obtained.

[0081] Example 4 Preparation method of chicory Chinese medicine biscuits

[0082] A chicory biscuit is mainly prepared from the following raw materials in parts by weight: 44 parts of wheat flour, 23 parts of xylitol, 11 parts of butter, 24 parts of milk, 3 parts of salt, 7 parts of chicory, 12 parts of coix seeds, 11 parts of hawthorn, 15 parts of kiwi fruit, 13 parts of wolfberry, 14 parts of jujube, 12 parts of walnuts, 14 parts of peanuts, 8 parts of coffee powder, 20 parts of honey and 60 parts of water.

[0083] The above raw materials are used to prepare a chicory biscuit, and the specific steps are as follows:

[0084] Step S1: extracting Chinese medicine concentrate: extracting chicory with water to obtain Chinese medicine extract for standby use;

[0085] Step S1 specifically includes the following sub-steps:

[0086] Step S1.1: primary extraction: weigh 7 parts of fresh chicory according to the ratio, wash and set aside; soak the chicory in 2L of pure water for 1 hour, put the Chinese medicine into a gauze bag, put it into a Chinese medicine extraction tank, add 10 times the volume of water of the Chinese medicine into the extraction tank, extract for 2 hours, the extraction temperature is 80°C, after the extraction, separate the solid and liquid of the mixed material in the tank to obtain the first extract;

[0087] Step S1.2: Second extraction: put the solid mixed material obtained after the first extraction into an extraction tank, and then inject 5 times the weight of water into the extraction tank, extract for 1 hour, and the extraction temperature is 80°C. After the extraction, separate the solid and liquid of the mixed material in the tank to obtain the second extract;

[0088] Step S1.3: Concentration: The first extract and the second extract are combined and concentrated by a rotary evaporator, and the concentration is 10 times to obtain a Chinese medicine concentrate;

[0089] Step S2: removing the core of jujube and adding water to prepare jujube paste, while crushing walnuts, peanuts, coix seeds and wolfberries and mixing them through a 100-mesh sieve, washing and peeling kiwi fruit, washing and removing the stems of hawthorn, mixing them, putting them into a juicer and squeezing them into juice, then mixing them with the jujube paste, and then mixing them evenly with the concentrated Chinese medicine solution prepared in step S1 to obtain a mixed slurry;

[0090] Step S3: melt the butter, mix wheat flour, corn starch, buckwheat flour, xylitol, coffee powder, milk, honey and purified water, add the melted butter, the mixed slurry prepared in the above step S2, and the coix seeds, wolfberries, walnuts and peanut flour prepared in the above step S2, mix and knead into dough, then cover with a layer of plastic wrap and let it relax for 1 hour;

[0091] Step S4: making biscuit blanks: rolling the dough obtained in the above step S3 into a thickness of 7 mm, and then pressing it into shape with a biscuit mold to obtain biscuit blanks;

[0092] Step S5: Baking: Take out the baking tray, brush a little oil on the baking tray, place the biscuits neatly on the baking tray, poke holes on the surface, and bake in the oven at 200°C for 35 minutes. It is worth noting that the oven needs to be preheated for 5 minutes before baking, and the temperature is adjusted to 150°C. Stop baking when the biscuits turn golden yellow;

[0093] Step S6: After natural cooling, chicory biscuits are obtained.

[0094] Example 5 A method for preparing chicory biscuits

[0095] A chicory biscuit is mainly prepared from the following raw materials in parts by weight: 44 parts of wheat flour, 12 parts of corn starch, 23 parts of xylitol, 11 parts of butter, 24 parts of milk, 3 parts of salt, 7 parts of chicory, 12 parts of coix seeds, 11 parts of hawthorn, 15 parts of kiwi fruit, 13 parts of wolfberry, 14 parts of jujube, 12 parts of walnuts, 14 parts of peanuts, 8 parts of coffee powder, 20 parts of honey and 60 parts of water.

[0096] The above raw materials are used to prepare a chicory Chinese medicine biscuit, and the specific steps are as follows:

[0097] Step S1: extracting Chinese medicine concentrate: extracting chicory with water to obtain Chinese medicine extract for standby use;

[0098] Step S1 specifically includes the following steps:

[0099] Step S1.1: primary extraction: weigh 7 parts of fresh chicory according to the ratio, wash and set aside; soak the chicory in 2L of pure water for 1 hour, put the Chinese medicine into a gauze bag, put it into a Chinese medicine extraction tank, add 10 times the volume of water of the Chinese medicine into the extraction tank, extract for 2 hours, the extraction temperature is 80°C, after the extraction, separate the solid and liquid of the mixed material in the tank to obtain the first extract;

[0100] Step S1.2: Second extraction: put the solid mixed material obtained after the first extraction into an extraction tank, and then inject 5 times the weight of water into the extraction tank, extract for 1 hour, and the extraction temperature is 80°C. After the extraction, separate the solid and liquid of the mixed material in the tank to obtain the second extract;

[0101] Step S1.3: Concentration: The first extract and the second extract are combined and concentrated by a rotary evaporator, and the concentration is 10 times to obtain a Chinese medicine concentrate;

[0102] Step S2: removing the core of jujube and adding water to prepare jujube paste, while crushing walnuts, peanuts, coix seeds and wolfberries and mixing them through a 100-mesh sieve, washing and peeling kiwi fruit, washing and removing the stems of hawthorn, mixing them, putting them into a juicer and squeezing them into juice, then mixing them with the jujube paste, and then mixing them evenly with the concentrated Chinese medicine solution prepared in step S1 to obtain a mixed slurry;

[0103] Step S3: melt the butter, mix wheat flour, corn starch, buckwheat flour, xylitol, coffee powder, milk, honey and purified water, add the melted butter, the mixed slurry prepared in the above step S2, and the coix seeds, wolfberries, walnuts and peanut flour prepared in the above step S2, mix and knead into dough, then cover with a layer of plastic wrap and let it relax for 1 hour;

[0104] Step S4: making biscuit blanks: rolling the dough obtained in the above step S3 into a thickness of 7 mm, and then pressing it into shape with a biscuit mold to obtain biscuit blanks;

[0105] Step S5: Baking: Take out the baking tray, brush a little oil on the baking tray, place the biscuits neatly on the baking tray, poke holes on the surface, and bake in the oven at 200°C for 35 minutes. It is worth noting that the oven needs to be preheated for 5 minutes before baking, and the temperature is adjusted to 150°C. Stop baking when the biscuits turn golden yellow;

[0106] Step S6: After natural cooling, chicory biscuits are obtained.

[0107] After the chicory biscuits are baked, they are placed indoors for about 24 hours, and then a sensory evaluation team composed of 30 people conducts a sensory evaluation test on the biscuits. The evaluators score the biscuits in five aspects: morphology (20 points), color (25 points), taste and mouthfeel (30 points), organization (20 points), and impurities (5 points). The sensory scorers use a blind method to score the chicory biscuits, and the average value is used as the final evaluation result. The sensory quality scoring results of chicory biscuits are shown in Table 1:

[0108] Table 1 Sensory quality scoring criteria for chicory biscuits

[0109]

[0110] In order to more clearly illustrate the characteristics of the present invention, the present invention selected 200 biscuits with a single weight of 18g as the experimental research object. The following are 4 groups of biscuits, each group of 50, for nutritional analysis and comparison test: the biscuits in groups A, B, and C correspond to the biscuits in Examples 1, 2, and 3 respectively, and group D is biscuits generally sold on the market. The nutritional survey results are shown in Table 2:

[0111] Table 2 Nutritional analysis results of each group

[0112] Grouping Sugar content / % Fat content / % Vitamin C content / % A 20.96 17.39 40.61 B 18.32 15.42 41.45 C 21.62 17.92 41.02 D 29.19 32.78 16.54

[0113] The present invention randomly selects 80 people in good health to conduct a tasting test, and divides them into 1, 2, 3 and 4 groups, and gives them biscuits of groups A, B, C and D respectively, with 20 biscuits in each group. According to the feedback of people eating the biscuits, it is concluded that the biscuits of groups 1, 2 and 3 are generally chewy and have a good taste. The biscuits are matched with the sour and sweet taste of fruits, and are fragrant but not greasy. At the same time, no adverse reactions occur after eating. Among them, the biscuits of group B give the best feedback. The feedback of the people in group 4 is that although the biscuits are crispy and delicious, they are too sweet and easy to get greasy after eating, and symptoms of getting angry occur after eating.

[0114] According to the results of nutritional ingredients, the sugar contents of groups A, B, C and D are 20.96%, 18.32%, 21.62% and 29.19% respectively, the fat contents are 17.39%, 15.42%, 17.92% and 32.78% respectively, and the vitamin C contents are 40.61%, 41.45%, 41.02% and 16.54% respectively. The sugar content, fat content and vitamin content of the biscuits of the present invention are lower than those of the biscuits sold on the market, and the addition of fruits, nuts and grains is conducive to digestion and intestinal health, enhances memory, and is also suitable for consumption by people with high blood sugar and high blood lipids. In addition, the addition of Chinese herbal medicine has the effects of clearing the liver and gallbladder, strengthening the stomach and digestion, and promoting diuresis and reducing swelling.

[0115] Example 6 Detection of uric acid-lowering activity of chicory biscuits

[0116] In this example, Kunming mice were used as experimental materials, and chicory biscuits were prepared according to the above optimal formulation ratio and preparation process. The anti-hyperuricemic pharmacodynamics of the prepared chicory biscuits was verified, including:

[0117] 1. Experimental animals: 40 male SPF-grade Kunming mice, weighing (16±2 g), 3-4 weeks old, were purchased from Beijing Spey Foster Biotechnology Co., Ltd. and were housed in the Animal Experiment Center of Yunnan University of Traditional Chinese Medicine with the license number: SYXK (Yunnan) K2017-0005.

[0118] 2. Experimental reagents: Adenine (batch number: A8330, Solarbio), mouse uric acid (UA), blood urea nitrogen (BUN), and creatinine (Cr) biochemical detection kits (batch numbers: C012-2-1, C013-2-1, C011-2-1), all purchased from Nanjing Jiancheng Bioengineering Institute.

[0119] 3. Experimental methods:

[0120] Grouping and modeling: After 1 week of adaptive feeding of 40 Kunming mice, the Kunming mice were randomly divided into a blank control group and a model group. Except for the blank control group, the other groups were given 75 mg / kg / d of adenine by gavage for 3 weeks. The kidneys were taken to observe the external morphology and color, and the levels of serum uric acid, blood urea nitrogen, and creatinine in the mice were detected. Higher levels than those in the normal control group confirmed the success of the modeling. The modeled mice were randomly divided into a model group, a low-dose chicory biscuit group, and a high-dose chicory biscuit group, with each group having no less than 10 mice.

[0121] 4. Administration: The blank control group was given normal saline by gavage, the model group was given adenine (75 mg / kg / d) by gavage, and the administration group was given a physiological saline suspension of the chicory biscuits prepared in Example 2 (1.615 g / kg / d, 3.23 g / kg / d) by gavage for 3 weeks. After the administration ended, orbital posterior venous sinus blood samples were taken, and then the collected blood was centrifuged at 3500 rpm / min for 15 minutes, and the supernatant was aspirated to obtain serum for the detection of relevant indicators.

[0122] Experimental results

[0123] One-way analysis of variance (ANOVA) was used to test the experimental data to determine whether the differences were significant. *P<0.05 was considered to have a statistically significant difference, and **P<0.01, ***P<0.001 indicated a highly significant difference.

[0124] Since uric acid, blood urea nitrogen, and creatinine are three important biomarkers related to renal function and metabolism and are closely related to hyperuricemia and renal function impairment, in this example, biochemical detection was used to measure the contents of uric acid, blood urea nitrogen, and creatinine in the serum of mice, and the specific operation was carried out according to the kit instructions.

[0125] like Figure 1 As shown, during the administration period, the uric acid content in the chicory biscuit group was significantly reduced compared with the model group (P<0.001).

[0126] like Figure 2 As shown, during the administration period, the urea nitrogen content in the chicory biscuit group was significantly reduced compared with the model group (P<0.001).

[0127] like Figure 3 As shown, during the administration period, the creatinine content in the chicory biscuit group was significantly reduced compared with the model group (P<0.001).

[0128] Conclusion: After administration of chicory biscuits, the levels of serum uric acid, urea nitrogen and creatinine in the mice in the treatment group were significantly reduced, while the model group always maintained high uric acid levels when given normal saline. This shows that chicory biscuits have the effect of lowering uric acid.

[0129] The above-mentioned embodiments only express the specific implementation methods of the present application, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the protection scope of the present application. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the technical solution concept of the present application, and these all belong to the protection scope of the present application.

Claims

1. A chicory composition, characterized in that The invention comprises the following raw materials in parts by weight: 40-50 parts of wheat flour, 10-15 parts of corn starch, 40-50 parts of buckwheat flour, 20-40 parts of xylitol, 10-20 parts of butter, 20-30 parts of milk, 3-5 parts of salt, 5-10 parts of chicory, 10-20 parts of coix seeds, 10-20 parts of hawthorn, 10-15 parts of kiwi fruit, 10-20 parts of wolfberry, 10-20 parts of jujube, 10-15 parts of walnuts, 12-15 parts of peanuts, 8-10 parts of coffee powder, 10-30 parts of honey and 50-100 parts of water.

2. The chicory composition according to claim 1, characterized in that: The chicory composition comprises the following raw materials in parts by weight: 44 parts of wheat flour, 12 parts of corn starch, 45 parts of buckwheat flour, 23 parts of xylitol, 11 parts of butter, 24 parts of milk, 3 parts of salt, 7 parts of chicory, 12 parts of coix seeds, 11 parts of hawthorn, 15 parts of kiwi fruit, 13 parts of wolfberry, 14 parts of jujube, 12 parts of walnuts, 14 parts of peanuts, 8 parts of coffee powder, 20 parts of honey and 60 parts of water.

3. Use of the chicory composition according to claim 1 or 2 in the preparation of a medicament for preventing or treating hyperuricemia.

4. Use of the chicory composition according to claim 1 or 2 in the preparation of a uric acid-lowering drug.

5. Use of a chicory composition as claimed in claim 1 or 2 in the preparation of a drug for reducing uric acid, urea nitrogen and creatinine levels.

6. A chicory biscuit, characterized in that: The chicory biscuit is mainly made of the following raw materials in parts by weight: 40-50 parts of wheat flour, 10-15 parts of corn starch, 40-50 parts of buckwheat flour, 20-40 parts of xylitol, 10-20 parts of butter, 20-30 parts of milk, 3-5 parts of salt, 5-10 parts of chicory, 10-20 parts of coix seeds, 10-20 parts of hawthorn, 10-15 parts of kiwi fruit, 10-20 parts of wolfberry, 10-20 parts of jujube, 10-15 parts of walnuts, 12-15 parts of peanuts, 8-10 parts of coffee powder, 10-30 parts of honey and 50-100 parts of water.

7. The chicory biscuit according to claim 6, characterized in that: The chicory biscuits include the following raw materials in parts by weight: 44 parts of wheat flour, 12 parts of corn starch, 45 parts of buckwheat flour, 23 parts of xylitol, 11 parts of butter, 24 parts of milk, 3 parts of salt, 7 parts of chicory, 12 parts of coix seeds, 11 parts of hawthorn, 15 parts of kiwi fruit, 13 parts of wolfberry, 14 parts of jujube, 12 parts of walnuts, 14 parts of peanuts, 8 parts of coffee powder, 20 parts of honey and 60 parts of water.

8. The method for preparing chicory biscuits according to claim 6 or 7, characterized in that: The steps include: Step S1: extracting Chinese medicine concentrate: extracting chicory with water to obtain Chinese medicine concentrate for later use; Step S2: removing the core of jujube and adding water to prepare jujube paste; crushing walnuts, peanuts, coix seeds and wolfberries, sieving and mixing; washing and peeling kiwi fruit, washing and removing the stems of hawthorn, mixing and putting the mixture into a juicer to squeeze into juice, then mixing with the jujube paste, and then mixing evenly with the concentrated Chinese medicine solution prepared in step S1 to obtain a mixed slurry; Step S3: kneading dough: melt the butter, mix wheat flour, corn starch, buckwheat flour, xylitol, coffee powder, milk, honey and an appropriate amount of water, add the melted butter and the mixed slurry prepared in the above step S2, as well as the coix seeds, wolfberries, walnuts and peanut flour prepared in the above step S2, mix and knead into dough, then cover with a layer of plastic wrap and let it relax for 1-3 hours; Step S4: making biscuit blanks: rolling the dough obtained in the above step S3 into a thickness of 4-8 mm, and then pressing it into shape with a biscuit mold to obtain biscuit blanks; Step S5: Baking: Take out the baking tray, brush a little oil on it, place the biscuits neatly on the baking tray, poke holes on the surface, and bake in the oven at 180℃-250℃ for 30-35min, until it turns golden yellow, then stop baking; Step S6: After natural cooling, chicory biscuits are obtained.

9. The method for preparing chicory biscuits according to claim 8, characterized in that: The step S1 specifically includes the following sub-steps: Step S1.1: primary extraction: wash and soak fresh chicory, put the Chinese medicine into a gauze bag, put it into a Chinese medicine extraction tank, add 5-10 times the volume of water of the Chinese medicine into the extraction tank, extract for 1.5-2h, the extraction temperature is 70-90℃, after the extraction, separate the solid and liquid of the mixed material in the tank to obtain the first extract; Step S1.2: Second extraction: put the solid mixed material obtained after the first extraction into an extraction tank, and then inject 2-5 times the weight of water of the solid mixed material into the extraction tank, extract for 1 hour, and the extraction temperature is 70-90°C. After the extraction, separate the solid and liquid of the mixed material in the tank to obtain the second extract; Step S1.3: Concentration: The first extract and the second extract are combined and concentrated using a rotary evaporator to obtain a Chinese medicine concentrate.

10. The method for preparing chicory biscuits according to claim 8, characterized in that: The concentration multiple of the traditional Chinese medicine concentrated solution is 10 times.

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