Preparation method of fermented soybean extract-containing composition for controlling blood sugar of type II diabetes people

Abstract

The invention discloses a preparation method of a fermented soybean extract-containing composition for controlling blood sugar of type II diabetes people, and particularly relates to the technical field of blood sugar control, and the preparation method comprises the following steps: preparing raw materials, preparing a fermented soybean extract, mixing the materials, applying a low-temperature crushing technology, and detecting alpha-glucosidase inhibitory activity of the fermented soybean extract. A novel packaging material is adopted for packaging. Through the synergistic effect of various natural extracts, such as the fermented soybean extract for inhibiting digestive enzymes, the white kidney bean extract and the mulberry leaf extract for regulating blood sugar and the like, the blood sugar level of a patient is effectively reduced, and the formation mechanism of converting starch food into saccharides and the formation mechanism of fat can be quickly and effectively controlled; the traditional Chinese medicine composition has the effects of quickly regulating blood sugar, controlling body weight, improving organism immunity, regulating blood fat and the like, and reduces the pain of various adverse reactions caused by medicine taking of type II diabetes patients, and the preparation method brings new hope to the type II diabetes patients and is expected to play an important role in diabetes prevention and treatment.

Description

Technical Field

[0001] The invention relates to the technical field of blood sugar control, and more specifically to a method for preparing a light fermented black bean extract composition for controlling blood sugar in type II diabetic patients. Background Art

[0002] Diabetes is a chronic disease caused by the long-term effects of genetic and environmental factors. It is a metabolic disease characterized by high blood sugar, mainly due to absolute or relative insulin deficiency or insulin dysfunction in the body. It is the third largest chronic disease that seriously endangers human health after cardiovascular and cerebrovascular diseases and tumors. At present, the incidence of diabetes is on the rise worldwide, among which type II diabetes is the most common. It can cause complications in multiple organs such as the heart, brain, kidneys, and blood vessels, and has a very high mortality and disability rate. Therefore, it is of great significance to actively prevent and treat diabetes.

[0003] At present, the criteria for judging diabetes are fasting blood glucose ≥ 6.1mmol / L and postprandial blood glucose ≥ 11.1mmol / L. Postprandial hyperglycemia is an independent high-risk factor for cardiovascular complications and death, and is directly related to diabetic complications and postprandial sudden death. Measures to reduce postprandial blood glucose mainly include inhibiting starch and glucose absorption, promoting insulin secretion and directly supplementing insulin. Clinically, commonly used hypoglycemic drugs are mainly Western medicines. Although the therapeutic effect is significant, there are many toxic side effects and adverse reactions, which can damage the liver and nervous system. Although the postprandial blood glucose-lowering products developed with food raw materials have no toxic side effects, they have the problems of slow effect and poor effect. Therefore, a preparation method of a composition containing light black bean extract for controlling blood glucose in people with type II diabetes is proposed. Summary of the invention

[0004] In order to overcome the above defects of the prior art, the present invention provides a method for preparing a composition containing light fermented black beans extract for controlling blood sugar in people with type II diabetes, so as to solve the problems raised in the above background technology.

[0005] To achieve the above object, the present invention provides the following technical solution: a method for preparing a composition containing light fermented black beans extract for controlling blood sugar in people with type II diabetes, which specifically comprises the following steps:

[0006] Step 1: Prepare raw materials, including 1-10 parts of white kidney bean extract, 1-20 parts of wheat oligopeptides, 1-8 parts of mulberry leaf extract, 0.01-1.0 parts of yeast extract, 1-20 parts of erythritol, 0-0.02 parts of taurine, 0-0.02 parts of thiamine hydrochloride, 0-0.02 parts of riboflavin, 0-0.02 parts of vitamin B6, 0-0.0002 parts of vitamin B12, and 0-0.05 parts of silicon dioxide, and set aside;

[0007] Step 2: Preparation of light fermented black beans extract, prepare 1 part of light fermented black beans, wash it, add 5-20 parts of water to soak it for 20-30 minutes, heat and boil it for 15-45 minutes, then filter it, cool the filtrate to room temperature, adjust the pH of the filtrate to 1.0-3.0 with an acidic solution, let it stand for more than 2 hours and filter it again, take the filtrate and adjust the pH to 5.0-8.0 with an alkaline solution, then concentrate it by vacuum concentration until no water is distilled out, cool it to below 60°C, add 10-30 parts of 95% ethanol, heat it to reflux for 0.5-1.0 hours, cool it to room temperature, let it stand for more than 3 hours and filter it, take the filtrate and reduce the pressure to concentrate and recover the ethanol, concentrate the concentrate to a solid content in the range of 15-30%, dry it, and obtain the light fermented black beans extract powder for standby use;

[0008] Step 3: Mixing materials: Take the light fermented black bean extract powder in step 2, mix it by using a precise weight sensor and introducing ultra-fine mixing technology, add a synergist during the mixing process, and obtain a mixed material for standby use;

[0009] Step 4: Using low-temperature pulverization technology, using liquid nitrogen to cool the pulverization equipment, the material is quickly cooled to a low temperature before pulverization, which can maintain the biological activity of the raw materials. A multi-stage pulverization system is used in combination with nano-processing technology to make wheat oligopeptides and mulberry leaf extracts into nanoparticles, which are then sieved to obtain fine powder for later use;

[0010] Step 5: Detect the α-glucosidase inhibitory activity of the light fermented soya bean extract, take 100 μL of α-glucosidase (0.5 U / mL), add 50 μL of light fermented soya bean extract sample solution, the concentration is 10 mg / ml-30 mg / ml, incubate at 37°C for 10 min, then add 100 μL of pPNG (5 mM) to each reaction bottle, and incubate at 37°C for another 20 min, terminate the reaction by adding 1 mL of sodium carbonate (1 M), use acarbose as a positive control, measure the absorbance at 405 nm, and calculate the inhibition rate of α-glucosidase using the inhibition rate equation;

[0011] Step 6: Use new packaging materials for packaging, sterilize the fine powder obtained in step 4 and then perform vacuum packaging, use a high-barrier composite film, add a QR code on the packaging, and complete the packaging.

[0012] Preferably, the alkaline solution used to adjust the filtrate in step 2 is specifically sodium hydroxide, and the reduced pressure concentration method in step 2 uses a reduced pressure concentrator, and the pressure of the reduced pressure concentrator is 0.08MPa-0.09MPa.

[0013] Preferably, the drying treatment in step 2 is one of low-temperature freeze drying or spray drying, and the acidic solution in step 2 is specifically hydrochloric acid.

[0014] Preferably, the ultra-micro mixing technology in step three utilizes high-speed rotating mixing blades and an airflow circulation system to fully mix the raw materials at a microscopic level, thereby improving the uniformity and stability of the mixing.

[0015] Preferably, the synergist in step three is one of white kidney bean extract, mulberry leaf extract, propolis extract and cinnamon extract, which is used to synergize with the main ingredient to further enhance the blood sugar control effect of the composition.

[0016] Preferably, the liquid nitrogen cooling pulverizing equipment in step 4 is used to pulverize at a relatively low temperature to avoid the loss of some active ingredients due to high temperature, and the nano-processing technology in step 4 is used to nano-process some raw materials to improve their bioavailability and efficacy.

[0017] Preferably, the sieve in step 4 is a 80-120 mesh sieve.

[0018] Preferably, the QR code in step 5 is used to enable consumers to obtain detailed information of the product, including production date, source of raw materials, production process, etc., by scanning with a mobile phone, thereby enhancing the transparency and credibility of the product.

[0019] Preferably, the inhibition rate equation in step six is ​​specifically: inhibition rate (%) = [1-(sample absorbance-control-1) / control-2]*100, wherein control-1 is a mixture of pPNG solution and sample without added enzyme, and control-2 is a mixture of pPNG and enzyme without added sample.

[0020] Technical effects and advantages of the present invention:

[0021] 1. The light fermented black bean extract has an inhibitory effect on α-glucosidase and α-amylase, and reduces postprandial hyperglycemia by delaying or slowing down the digestion and absorption of sugar in the intestine. From the experimental data, it can be seen that with the increase in the concentration of the light fermented black bean extract sample solution, the α-glucosidase inhibition rate continues to increase. When the concentration is 30 mg / ml, the inhibition rate reaches 95.37%, which is close to the inhibitory activity of acarbose. White kidney bean extract contains a highly active α-amylase inhibitor, which can effectively control the speed and ratio of starch conversion to sugar, regulate blood sugar, control body weight, and regulate blood lipids. Mulberry leaf extract is rich in alkaloids DNJ, which inhibits the activity of disaccharide decomposition enzymes, inhibits the absorption of disaccharides by the small intestine, and reduces the peak blood sugar after meals; mulberry leaf alkaloids fagomine and mulberry leaf polysaccharides can also promote β cells to secrete insulin, improve sugar metabolism, and achieve a blood sugar lowering effect;

[0022] 2. The raw materials in the formula are mostly natural extracts, such as light black bean extract, white kidney bean extract, wheat oligopeptide, mulberry leaf extract, etc., as well as some safe nutritional supplements such as yeast extract, erythritol, etc., which are relatively safe for the human body. In the preparation process of light black bean extract, precise weight sensors are used to ensure the accurate proportion of each raw material and improve the stability of product quality. Ultrafine mixing technology is introduced, and high-speed rotating mixing blades and air circulation systems are used to fully mix the raw materials at the microscopic level to improve the uniformity and stability of the mixing, thereby ensuring the efficacy of the product. Low-temperature crushing technology is used, and liquid nitrogen is used to cool the crushing equipment. The material is quickly cooled to a low temperature and then crushed, which can maintain the biological activity of the raw materials and avoid the loss of some active ingredients due to high temperature. The formula not only contains blood sugar-lowering ingredients, but also adds a variety of nutritional supplements, such as taurine, thiamine hydrochloride, riboflavin, vitamin B6, vitamin B12, etc., which can balance nutrition, accelerate fat metabolism, quickly consume energy, and promote healthier hair and skin;

[0023] 3. In summary, through the mutual influence of the above-mentioned multiple effects, it uses the synergistic effect of multiple natural extracts, such as light black bean extract inhibiting digestive enzymes, white kidney bean and mulberry leaf extracts regulating blood sugar, etc., to effectively lower the patient's blood sugar level, and can quickly and effectively control the formation mechanism of starchy foods into sugars and the fat formation mechanism. It has the effects of quickly regulating blood sugar, controlling body weight, improving the body's immunity, regulating blood lipids, etc., and reduces the pain of various adverse reactions caused by taking medicines for people with type 2 diabetes. This preparation method is expected to play an important role in the prevention and treatment of diabetes. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 It is a schematic diagram of the method flow structure of the present invention. DETAILED DESCRIPTION

[0025] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0026] Embodiment 1:

[0027] A method for preparing a light fermented black bean extract composition for controlling blood sugar in type II diabetic patients, comprising the following steps:

[0028] Step 1: Prepare the raw materials, including 1 part of white kidney bean extract, 10 parts of wheat oligopeptides, 5 parts of mulberry leaf extract, 0.5 parts of yeast extract, 10 parts of erythritol, 0.02 parts of taurine, 0.02 parts of thiamine hydrochloride, 0.02 parts of riboflavin, -0.02 parts of vitamin B60, -0.0002 parts of vitamin B120, and 0.05 parts of silicon dioxide, and set aside;

[0029] Step 2: Preparation of light fermented black beans extract, prepare 1 part of light fermented black beans, wash it, add 15 parts of water to soak it for 30 minutes, heat and boil it for 30 minutes, then filter it, cool the filtrate to room temperature, adjust the pH of the filtrate to 3.0 with an acidic solution, let it stand for more than 2 hours and filter it again, take the filtrate and adjust the pH to 8.0 with an alkaline solution, then concentrate it by vacuum concentration until no water is distilled out, cool it to below 60°C, add 20 parts of 95% ethanol, heat it to reflux for 1.0 hour, cool it to room temperature, let it stand for more than 3 hours and filter it, take the filtrate and reduce the pressure to concentrate and recover the ethanol, concentrate the concentrate to a solid content in the range of 15-30%, dry it, and obtain the light fermented black beans extract powder for standby use;

[0030] Step 3: Mixing materials: Take the light fermented black bean extract powder in step 2, mix it by using a precise weight sensor and introducing ultra-fine mixing technology, add a synergist during the mixing process, and obtain a mixed material for standby use;

[0031] Step 4: Using low-temperature pulverization technology, using liquid nitrogen to cool the pulverization equipment, the material is quickly cooled to a low temperature before pulverization, which can maintain the biological activity of the raw materials. A multi-stage pulverization system is used in combination with nano-processing technology to make wheat oligopeptides and mulberry leaf extracts into nanoparticles, which are then sieved to obtain fine powder for later use;

[0032] Step 5: Detect the α-glucosidase inhibitory activity of the light fermented soya bean extract, take 100 μL of α-glucosidase (0.5 U / mL), add 50 μL of light fermented soya bean extract sample solution, the concentration is 10 mg / ml, incubate at 37°C for 10 min, then add 100 μL of pPNG (5 mM) to each reaction bottle, and incubate at 37°C for another 20 min, terminate the reaction by adding 1 mL of sodium carbonate (1 M), use acarbose as a positive control, measure the absorbance at 405 nm, and calculate the inhibition rate of α-glucosidase using the inhibition rate equation;

[0033] Step 6: Use new packaging materials for packaging, sterilize the fine powder obtained in step 4 and then perform vacuum packaging, use a high-barrier composite film, add a QR code on the packaging, and complete the packaging.

[0034] Embodiment 2:

[0035] A method for preparing a light fermented black bean extract composition for controlling blood sugar in type II diabetic patients, comprising the following steps:

[0036] Step 1: Prepare the raw materials, including 1 part of white kidney bean extract, 10 parts of wheat oligopeptides, 5 parts of mulberry leaf extract, 0.5 parts of yeast extract, 10 parts of erythritol, 0.02 parts of taurine, 0.02 parts of thiamine hydrochloride, 0.02 parts of riboflavin, -0.02 parts of vitamin B60, -0.0002 parts of vitamin B120, and 0.05 parts of silicon dioxide, and set aside;

[0037] Step 2: Preparation of light fermented black beans extract, prepare 1 part of light fermented black beans, wash it, add 15 parts of water to soak it for 30 minutes, heat and boil it for 30 minutes, then filter it, cool the filtrate to room temperature, adjust the pH of the filtrate to 3.0 with an acidic solution, let it stand for more than 2 hours and filter it again, take the filtrate and adjust the pH to 8.0 with an alkaline solution, then concentrate it by vacuum concentration until no water is distilled out, cool it to below 60°C, add 20 parts of 95% ethanol, heat it to reflux for 1.0 hour, cool it to room temperature, let it stand for more than 3 hours and filter it, take the filtrate and reduce the pressure to concentrate and recover the ethanol, concentrate the concentrate to a solid content in the range of 15-30%, dry it, and obtain the light fermented black beans extract powder for standby use;

[0038] Step 3: Mixing materials: Take the light fermented black bean extract powder in step 2, mix it by using a precise weight sensor and introducing ultra-fine mixing technology, add a synergist during the mixing process, and obtain a mixed material for standby use;

[0039] Step 4: Using low-temperature pulverization technology, using liquid nitrogen to cool the pulverization equipment, the material is quickly cooled to a low temperature before pulverization, which can maintain the biological activity of the raw materials. A multi-stage pulverization system is used in combination with nano-processing technology to make wheat oligopeptides and mulberry leaf extracts into nanoparticles, which are then sieved to obtain fine powder for later use;

[0040] Step 5: Detect the α-glucosidase inhibitory activity of the light fermented soya bean extract, take 100 μL of α-glucosidase (0.5 U / mL), add 50 μL of light fermented soya bean extract sample solution, the concentration is 20 mg / ml, incubate at 37°C for 10 min, then add 100 μL of pPNG (5 mM) to each reaction bottle, and incubate at 37°C for another 20 min, terminate the reaction by adding 1 mL of sodium carbonate (1 M), use acarbose as a positive control, measure the absorbance at 405 nm, and calculate the inhibition rate of α-glucosidase using the inhibition rate equation;

[0041] Step 6: Use new packaging materials for packaging, sterilize the fine powder obtained in step 4 and then perform vacuum packaging, use a high-barrier composite film, add a QR code on the packaging, and complete the packaging.

[0042] Embodiment 3:

[0043] A method for preparing a light fermented black bean extract composition for controlling blood sugar in type II diabetic patients, comprising the following steps:

[0044] Step 1: Prepare the raw materials, including 1 part of white kidney bean extract, 10 parts of wheat oligopeptides, 5 parts of mulberry leaf extract, 0.5 parts of yeast extract, 10 parts of erythritol, 0.02 parts of taurine, 0.02 parts of thiamine hydrochloride, 0.02 parts of riboflavin, -0.02 parts of vitamin B60, -0.0002 parts of vitamin B120, and 0.05 parts of silicon dioxide, and set aside;

[0045] Step 2: Preparation of light fermented black beans extract, prepare 1 part of light fermented black beans, wash it, add 15 parts of water to soak it for 30 minutes, heat and boil it for 30 minutes, then filter it, cool the filtrate to room temperature, adjust the pH of the filtrate to 3.0 with an acidic solution, let it stand for more than 2 hours and filter it again, take the filtrate and adjust the pH to 8.0 with an alkaline solution, then concentrate it by vacuum concentration until no water is distilled out, cool it to below 60°C, add 20 parts of 95% ethanol, heat it to reflux for 1.0 hour, cool it to room temperature, let it stand for more than 3 hours and filter it, take the filtrate and reduce the pressure to concentrate and recover the ethanol, concentrate the concentrate to a solid content in the range of 15-30%, dry it, and obtain the light fermented black beans extract powder for standby use;

[0046] Step 3: Mixing materials: Take the light fermented black bean extract powder in step 2, mix it by using a precise weight sensor and introducing ultra-fine mixing technology, add a synergist during the mixing process, and obtain a mixed material for standby use;

[0047] Step 4: Using low-temperature pulverization technology, using liquid nitrogen to cool the pulverization equipment, the material is quickly cooled to a low temperature before pulverization, which can maintain the biological activity of the raw materials. A multi-stage pulverization system is used in combination with nano-processing technology to make wheat oligopeptides and mulberry leaf extracts into nanoparticles, which are then sieved to obtain fine powder for later use;

[0048] Step 5: Detect the α-glucosidase inhibitory activity of the light fermented soya bean extract, take 100 μL of α-glucosidase (0.5 U / mL), add 50 μL of light fermented soya bean extract sample solution, the concentration is 30 mg / ml, incubate at 37°C for 10 min, then add 100 μL of pPNG (5 mM) to each reaction bottle, and incubate at 37°C for another 20 min, terminate the reaction by adding 1 mL of sodium carbonate (1 M), use acarbose as a positive control, measure the absorbance at 405 nm, and calculate the inhibition rate of α-glucosidase using the inhibition rate equation;

[0049] Step 6: Use new packaging materials for packaging, sterilize the fine powder obtained in step 4 and then perform vacuum packaging, use a high-barrier composite film, add a QR code on the packaging, and complete the packaging.

[0050] Embodiment 4:

[0051] A method for preparing a light fermented black bean extract composition for controlling blood sugar in type II diabetic patients, comprising the following steps:

[0052] Step 1: Prepare the raw materials, weigh 7.5 parts of the light fermented black bean extract prepared in Example 1, 7.5 parts of white kidney bean extract, 10 parts of wheat oligopeptides, 3 parts of mulberry leaf extract, 0.03 parts of yeast extract, 10 parts of erythritol, and 0.01 parts of silicon dioxide, respectively, and set aside;

[0053] Step 2: Take the above raw materials to obtain a mixed material for later use;

[0054] Step 4: Using low-temperature pulverization technology, using liquid nitrogen to cool the pulverization equipment, the material is quickly cooled to a low temperature before pulverization, which can maintain the biological activity of the raw materials. A multi-stage pulverization system is used in combination with nano-processing technology to make wheat oligopeptides and mulberry leaf extracts into nanoparticles, which are then sieved to obtain fine powder for later use;

[0055] Step 5: Detect the α-glucosidase inhibitory activity of the light fermented soya bean extract, take 100 μL of α-glucosidase (0.5 U / mL), add 50 μL of light fermented soya bean extract sample solution, the concentration is 30 mg / ml, incubate at 37°C for 10 min, then add 100 μL of pPNG (5 mM) to each reaction bottle, and incubate at 37°C for another 20 min, terminate the reaction by adding 1 mL of sodium carbonate (1 M), use acarbose as a positive control, measure the absorbance at 405 nm, and calculate the inhibition rate of α-glucosidase using the inhibition rate equation;

[0056] Step 6: Use new packaging materials for packaging, sterilize the fine powder obtained in step 4 and then perform vacuum packaging, use a high-barrier composite film, add a QR code on the packaging, and complete the packaging.

[0057] The light fermented black bean extract compositions prepared by the preparation method of the light fermented black bean extract composition for controlling blood sugar in type II diabetes patients according to the above-mentioned Examples 1-3 were tested respectively, and the following data were obtained specifically:

[0058] Example 1 Example 2 Example 3 Sample concentration 10mg / ml 20mg / ml 30mg / ml Original OD value A 0.2291 0.1530 0.0754 Original OD value B 0.0502 0.0510 0.0512 Inhibition rate 65.80％ 80.50％ 95.37％

[0059] As can be seen from the above table, with the increase of the concentration of the light fermented black bean extract sample solution, the α-glucosidase inhibition rate is also constantly increasing. In Example 1, when the sample concentration is 10 mg / ml, the inhibition rate is 65.80%; in Example 2, when the sample concentration is 20 mg / ml, the inhibition rate is 80.50%; in Example 3, when the sample concentration is 30 mg / ml, the inhibition rate reaches 95.37%, which is close to the inhibitory activity of acarbose (positive control), which indicates that the inhibitory effect of the light fermented black bean extract composition for controlling blood sugar in type II diabetes people on α-glucosidase is positively correlated with the concentration of the light fermented black bean extract, and a higher concentration of the light fermented black bean extract may have a better effect in controlling blood sugar in type II diabetes patients.

[0060] The light fermented soya bean extract composition prepared by the preparation method of a light fermented soya bean extract composition for controlling blood sugar in type II diabetic patients in Example 4 was tested.

[0061] First, 10 patients with type II diabetes who met the requirements and were willing to cooperate with the observation were selected. During the test period, the patients stopped taking sulfonylurea secretagogues, metformin, α-glucosidase inhibitors, sensitizers, GLP-1 receptor agonists, DPP-4 enzyme inhibitors and auxiliary hypoglycemic drugs of less than 20 IU of insulin. The nutritional composition provided by Example 3 of the present invention was taken once with warm water 10-20 minutes before breakfast, lunch and dinner every day. The fasting blood sugar levels and 1h and 2h after meals of the patients before intervention were tested as comparative reference values. The composition provided by Example 4 of the present invention was taken at lunch on the test day. Two days later, the fasting blood sugar levels after intervention and the blood sugar levels 1h and 2h after meals 1h and 2h after taking the nutritional composition provided by Example 4 of the present invention were measured again. The specific test results are shown in Table 2. The data were analyzed using the t-test method.

[0062]

[0063]

[0064] Note: Blood glucose on May 22nd compared with blood glucose on May 20th: **p<0.01.

[0065] As can be seen from Table 1, under the premise of stopping the use of hypoglycemic drugs, the fasting blood sugar, blood sugar 1 hour after meal, and blood sugar 2 hours after meal of the patients after taking the medicine for three days were all lower than those before taking the medicine, with significant differences. The effect of the composition containing light black bean extract on blood sugar for controlling hyperglycemia in people with type II diabetes provided in Example 2 of the present invention is very effective. It can also be seen from the table that the nutritional composition provided in Example 2 of the present invention has a more significant effect on blood sugar 2 hours after meal, which greatly reduces the possibility of adverse consequences caused by increased blood sugar 2 hours after meal.

[0066] Finally, it should be noted that the drawings of the embodiments disclosed in the present invention only involve structures related to the embodiments disclosed in the present invention, and other structures can refer to common designs. In the absence of conflicts, the same embodiment and different embodiments of the present invention can be combined with each other;

[0067] Finally: The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing a composition containing light fermented black beans extract for controlling blood sugar in type II diabetic patients, characterized in that: The specific steps include: Step 1: Prepare raw materials, including 1-10 parts of white kidney bean extract, 1-20 parts of wheat oligopeptides, 1-8 parts of mulberry leaf extract, 0.01-1.0 parts of yeast extract, 1-20 parts of erythritol, 0-0.02 parts of taurine, 0-0.02 parts of thiamine hydrochloride, 0-0.02 parts of riboflavin, 0-0.02 parts of vitamin B6, 0-0.0002 parts of vitamin B12, and 0-0.05 parts of silicon dioxide, and set aside; Step 2: Preparation of light fermented black beans extract, prepare 1 part of light fermented black beans, wash it, add 5-20 parts of water to soak it for 20-30 minutes, heat and boil it for 15-45 minutes, then filter it, cool the filtrate to room temperature, adjust the pH of the filtrate to 1.0-3.0 with an acidic solution, let it stand for more than 2 hours and filter it again, take the filtrate and adjust the pH to 5.0-8.0 with an alkaline solution, then concentrate it by vacuum concentration until no water is distilled out, cool it to below 60°C, add 10-30 parts of 95% ethanol, heat it to reflux for 0.5-1.0 hours, cool it to room temperature, let it stand for more than 3 hours and filter it, take the filtrate and reduce the pressure to concentrate and recover the ethanol, concentrate the concentrate to a solid content in the range of 15-30%, dry it, and obtain the light fermented black beans extract powder for standby use; Step 3: Mixing materials: Take the light fermented black bean extract powder in step 2, mix it by using a precise weight sensor and introducing ultra-fine mixing technology, add a synergist during the mixing process, and obtain a mixed material for standby use; Step 4: Using low-temperature pulverization technology, using liquid nitrogen to cool the pulverization equipment, the material is quickly cooled to a low temperature before pulverization, which can maintain the biological activity of the raw materials. A multi-stage pulverization system is used in combination with nano-processing technology to make wheat oligopeptides and mulberry leaf extracts into nanoparticles, which are then sieved to obtain fine powder for later use; Step 5: Detect the α-glucosidase inhibitory activity of the light fermented soya bean extract, take 100 μL of α-glucosidase (0.5 U / mL), add 50 μL of light fermented soya bean extract sample solution, the concentration is 10 mg / ml-30 mg / ml, incubate at 37°C for 10 min, then add 100 μL of pPNG (5 mM) to each reaction bottle, and incubate at 37°C for another 20 min, terminate the reaction by adding 1 mL of sodium carbonate (1 M), use acarbose as a positive control, measure the absorbance at 405 nm, and calculate the inhibition rate of α-glucosidase using the inhibition rate equation; Step 6: Use new packaging materials for packaging, sterilize the fine powder obtained in step 4 and then perform vacuum packaging, use a high-barrier composite film, add a QR code on the packaging, and complete the packaging.

2. The method for preparing a composition containing light fermented black bean extract for controlling blood sugar in type II diabetic patients according to claim 1, characterized in that: The alkaline solution used to adjust the filtrate in step 2 is specifically sodium hydroxide, and the reduced pressure concentration method in step 2 uses a reduced pressure concentrator, and the pressure of the reduced pressure concentrator is 0.08MPa-0.09MPa.

3. The method for preparing a composition containing light fermented black bean extract for controlling blood sugar in type II diabetic patients according to claim 1, characterized in that: The drying treatment in step 2 is one of low-temperature freeze drying or spray drying, and the acidic solution in step 2 is specifically hydrochloric acid.

4. The method for preparing a composition containing light fermented black bean extract for controlling blood sugar in type II diabetic patients according to claim 1, characterized in that: The ultra-micro mixing technology in step three utilizes high-speed rotating mixing blades and an airflow circulation system to fully mix the raw materials at a microscopic level, thereby improving the uniformity and stability of the mixing.

5. The method for preparing a composition containing light fermented black bean extract for controlling blood sugar in type II diabetic patients according to claim 1, characterized in that: The synergist in step three is one of white kidney bean extract, mulberry leaf extract, propolis extract and cinnamon extract, which is used to synergize with the main ingredient to further enhance the control effect of the composition on blood sugar.

6. The method for preparing a composition containing light fermented black bean extract for controlling blood sugar in type II diabetic patients according to claim 1, characterized in that: The liquid nitrogen cooling pulverizing equipment in step 4 is used to pulverize at a relatively low temperature to avoid the loss of some active ingredients due to high temperature. The nano-processing technology in step 4 is used to nano-process some raw materials to improve their bioavailability and efficacy.

7. The method for preparing a composition containing light fermented black bean extract for controlling blood sugar in type II diabetic patients according to claim 1, characterized in that: The sieve in step 4 is 80-120 mesh.

8. The method for preparing a composition containing light fermented black bean extract for controlling blood sugar in type II diabetic patients according to claim 1, characterized in that: The QR code in step 5 is used to enable consumers to obtain detailed information about the product, including production date, source of raw materials, production process, etc., by scanning with their mobile phones, thereby enhancing the transparency and credibility of the product.

9. The method for preparing a composition containing light fermented black bean extract for controlling blood sugar in type II diabetic patients according to claim 1, characterized in that: The inhibition rate equation in step six is ​​specifically: inhibition rate (%) = [1-(sample absorbance-control-1) / control-2]*100, wherein control-1 is a mixture of pPNG solution without added enzyme and sample, and control-2 is a mixture of pPNG and enzyme without added sample.

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