Medicinal and edible Jerusalem artichoke flower and fruit health-care tea for preventing and treating diabetes

Abstract

The invention belongs to the technical field of traditional Chinese medicine tea drinks, and discloses medicinal and edible Jerusalem artichoke flower and fruit health-care tea for preventing and treating diabetes mellitus and a preparation method of the medicinal and edible Jerusalem artichoke flower and fruit health-care tea. Mulberry leaf superfine powder; a sophora flower extract; chinese wolfberry fruit microencapsulated powder; a hawthorn flavone concentrate; pericarpium citri reticulatae volatile oil microspheres; and dipotassium glycyrrhizinate. The content of inulin in the jerusalem artichoke reaches 15-20%, a beta-(2, 1) fructan structure of the jerusalem artichoke can selectively promote proliferation of bifidobacteria, and insulin secretion is adjusted through an intestine-pancreatic axis; butyric acid generated by fermentation of the jerusalem artichoke sugar can activate an AMPK channel, and the glucose uptake rate of 3T3-L1 fat cells can be increased; the synanthrin and the mulberry leaf DNJ are combined for use, so that dual targets of alpha-glucosidase (small intestine) and liver glucose-6-phosphatase (liver) can be inhibited at the same time; the synergistic effects of the helianthus tuberosus (intestinal flora regulation), the folium mori (sugar absorption inhibition), the flos sophorae (capillary protection) and the fructus lycii (beta cell repair) are integrated, so that the diabetes mellitus is really prevented and treated.

Description

Technical Field

[0001] The invention belongs to the technical field of traditional Chinese medicine tea drinks, and particularly relates to Jerusalem artichoke flower and fruit health-care tea for preventing and treating diabetes and a preparation method thereof. Background Art

[0002] According to data from the International Diabetes Federation (IDF), the number of diabetes patients worldwide reached 537 million in 2021, and the need for prevention and treatment is urgent.

[0003] Limitations of traditional diabetes drugs: Drugs such as metformin have gastrointestinal side effects (incidence rate is about 20%) and cannot improve the root cause of insulin resistance.

[0004] Trend of medicine and food having the same origin: Among the 110 medicines and foods having the same origin released by the National Health Commission, mulberry leaves, Sophora japonica flowers, etc. have been proven to have clear hypoglycemic active ingredients (such as mulberry leaf DNJ and Sophora japonica flower rutin). Summary of the Invention

[0005] In order to break the limitation of traditional medicines, the present invention provides Jerusalem artichoke flower and fruit health-care tea which is both medicinal and edible and can prevent and treat diabetes, and a preparation method thereof.

[0006] The present invention adopts the following technical solutions:

[0007] The Jerusalem artichoke flower and fruit health tea, which is both a medicine and a food, and is used to prevent and treat diabetes, is made of the following ingredients, calculated by mass: 50% Jerusalem artichoke freeze-dried powder; 15% mulberry leaf ultrafine powder; 10% Sophora japonica flower extract; 10% wolfberry microencapsulated powder; 8% hawthorn flavonoids concentrate; 5% tangerine peel volatile oil microspheres; and 2% dipotassium glycyrrhizate.

[0008] The preparation process of Jerusalem artichoke flower and fruit health tea with medicinal and edible properties for preventing and treating diabetes comprises the following steps:

[0009] Fresh Jerusalem artichokes with a diameter of 3-5 cm and no rot were selected and tested for inulin content of ≥65%. The slices were cleaned using a drum spray washer combined with ultrasonic treatment. The slices were cut into 1.5 mm uniform slices using a rotary slicer at a 45° angle to the fiber direction. The slices were immersed in a color-protecting solution containing 0.5% citric acid and 0.2% sodium metabisulfite for 30 minutes and then freeze-dried.

[0010] The mulberry leaves were treated in a drum withering machine at 180°C for 90 seconds and then rapidly cooled to room temperature. 0.02% cellulase was added and hydrolyzed at 40°C for 1 hour. The leaves were then pulverized in a fluidized bed jet mill at a feed rate of 10 kg / h to a particle size of D90 ≤ 20 μm.

[0011] Sophora japonica flower was treated with dynamic countercurrent extraction: solid-liquid ratio 1:12, 70% ethanol, 60°C, three cycles of 30 min each. The extract was filtered through a 0.1 μm ceramic membrane to remove impurities. Resin purification was performed using AB-8 macroporous resin for dynamic adsorption. The eluate was collected and concentrated under reduced pressure to a relative density of 1.25.

[0012] Wolfberry processing, ultrasonic-assisted extraction: solid-liquid ratio 1:15, water temperature 60°C, ultrasonic power 400W, extraction for 40 min; centrifugation to obtain the supernatant; microencapsulation: core material: wall material mixed in a ratio of 1:3; spray drying: inlet air temperature 185°C, outlet air temperature 80°C, tower negative pressure -50Pa;

[0013] Hawthorn processing, flavonoids enrichment: CO2 supercritical extraction; the extract is concentrated by nanofiltration membrane to a flavonoid content of ≥50%;

[0014] Tangerine peel processing and volatile oil extraction: steam distillation method, solid-liquid ratio 1:8, distillation time 4h, collect the oil-water mixture; centrifugal demulsification to separate the volatile oil; microsphere embedding: using sodium alginate as a carrier, emulsification cross-linking method; after freeze-drying, pass through 80 mesh sieve, embedding efficiency ≥85%;

[0015] Dry mixing: put Jerusalem artichoke powder, mulberry leaf powder and wolfberry microcapsule powder into a three-dimensional motion mixer according to the formula ratio, rotate at 15 rpm and mix for 30 minutes;

[0016] Wet mixing: Sophora japonica flower extract, hawthorn flavonoid concentrate and appropriate amount of pure water are mixed into a 50% solid slurry; the mixture is processed by a high-pressure homogenizer at 60 MPa for 3 times to a particle size of D50 ≤ 5 μm;

[0017] Fluidized bed granulation: inlet air temperature 65°C, material temperature ≤50°C, spray gun pressure 0.3 MPa, binder 3% hypromellose solution, spray rate 20 mL / min;

[0018] Microwave vacuum drying: microwave power density 1.5W / g, vacuum degree -0.08MPa, drying to moisture ≤5%;

[0019] Granulation: pass through a 30-mesh vibrating screen to control the particle size to 0.3-0.8mm;

[0020] Volatile oil microsphere inclusion: Tangerine peel volatile oil microspheres and particles were mixed in a V-type mixer at low speed for 15 min;

[0021] Integration of dipotassium glycyrrhizate: Place the mixture together with the granules into a double cone vacuum dryer and mix at 50°C for 1 hour;

[0022] Sterilized packaging.

[0023] Preferably, Jerusalem artichoke freeze-drying: pre-freezing: rapid freezing at -40°C to a center temperature of ≤-35°C, maintaining for 4 hours; sublimation drying: vacuum degree 10Pa, gradient temperature increase, -20°C→0°C, temperature increase of 5°C every 2 hours; analytical drying: maintaining at 40°C to a moisture content of ≤5%, and crushing through a 100-mesh sieve.

[0024] Preferably, the cellulase activity is 50,000 U / g.

[0025] Preferably, sterilization packaging: irradiation sterilization: cobalt 60-γ ray, dose 8kGy, ensuring the total microbial count ≤100CFU / g; nitrogen filling packaging: using aluminum foil composite film, nitrogen purity ≥99.9%, residual oxygen content ≤0.5%; heat sealing parameters: temperature 180°C, pressure 0.3MPa, time 1.5s.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] (1) The inulin content in Jerusalem artichoke is 15-20%. Its β-(2,1) fructan structure can selectively promote the proliferation of bifidobacteria and regulate insulin secretion through the "intestinal-pancreatic axis". The butyric acid produced by the fermentation of Jerusalem artichoke inulin can activate the AMPK pathway and increase the glucose uptake rate of 3T3-L1 adipocytes. The combination of inulin and mulberry leaf DNJ (1-deoxynojirimycin) can simultaneously inhibit the dual targets of α-glucosidase (small intestine) and hepatic glucose-6-phosphatase (liver). The synergistic effects of Jerusalem artichoke (regulation of intestinal flora), mulberry leaf (inhibition of sugar absorption), Sophora japonica (capillary protection), and wolfberry (β-cell repair) can truly prevent and treat diabetes.

[0028] (2) The active ingredients are maximized through technological innovations such as ultrafine grinding (mulberry leaf bioavailability increased by 40%) and microencapsulation (lycium barbarum polysaccharide retention rate ≥ 95%). DETAILED DESCRIPTION

[0029] The following embodiments of the present invention are described in detail. Unless otherwise specified, the raw materials and equipment used are commercially available or commonly used in the art. The methods in the embodiments, unless otherwise specified, are conventional methods in the art. The embodiments described below are exemplary and are intended only to explain the present invention and are not to be construed as limiting the present invention.

[0030] Preparation technology of Jerusalem artichoke flower and fruit health tea with medicinal and edible properties for preventing and treating diabetes

[0031] 1. Raw material pretreatment process

[0032] 1. Jerusalem artichoke treatment (50%)

[0033] 1.1 Raw material acceptance: Select fresh Jerusalem artichokes without rot and with a diameter of 3-5 cm, and test the inulin content to ensure it is ≥65%.

[0034] 1.2 Cleaning: Use a drum-type spray cleaning machine (water pressure 0.3 MPa) combined with ultrasonic treatment (frequency 28 kHz, time 5 min).

[0035] 1.3 Slicing: Cut into 1.5 mm uniform slices using a rotary slicer, with the slicing angle being 45° to the fiber direction.

[0036] 1.4 Color protection: Immerse in a color protection solution containing 0.5% citric acid + 0.2% sodium metabisulfite (temperature 4°C) for 30 minutes.

[0037] 1.5 Freeze-drying:

[0038] Pre-freezing: Rapidly freeze at -40℃ to a center temperature of ≤-35℃ and hold for 4h.

[0039] Sublimation drying: vacuum degree 10 Pa, gradient temperature increase (-20℃→0℃, 5℃ increase every 2h).

[0040] Desorption drying: maintain at 40℃ until the moisture content is ≤5%, and grind through a 100-mesh sieve.

[0041] 2. Mulberry leaf treatment (15%)

[0042] 2.1 Fixing: Use a drum fixing machine at 180℃ for 90s and then quickly cool to room temperature.

[0043] 2.2 Enzymatic hydrolysis: Add 0.02% cellulase (enzyme activity 50,000 U / g) and hydrolyze at 40°C for 1 h.

[0044] 2.3 Ultrafine grinding: Use fluidized bed airflow mill with a feed rate of 10kg / h to grind to a particle size of D90≤20μm.

[0045] 3. Sophora japonica flower treatment (10%)

[0046] 3.1 Dynamic countercurrent extraction:

[0047] The solid-liquid ratio was 1:12, 70% ethanol was used, and the extraction cycle was repeated 3 times at 60°C (30 min each time).

[0048] The extract was filtered through a ceramic membrane (pore size 0.1 μm) to remove impurities.

[0049] 3.2 Resin purification:

[0050] Dynamic adsorption using AB-8 macroporous resin (adsorption flow rate 3 BV / h, eluent 60% ethanol).

[0051] The eluate was collected and concentrated under reduced pressure to a relative density of 1.25 (60°C).

[0052] 4. Wolfberry treatment (10%)

[0053] 4.1 Ultrasonic-assisted extraction:

[0054] The solid-liquid ratio was 1:15, the water temperature was 60°C, the ultrasonic power was 400W, and the extraction was carried out for 40 minutes.

[0055] Centrifuge (8000 rpm, 15 min) to obtain the supernatant.

[0056] 4.2 Microencapsulation:

[0057] Core material (lycium barbarum polysaccharide): wall material (β-cyclodextrin: maltodextrin = 1:2) are mixed in a ratio of 1:3.

[0058] Spray drying: inlet air temperature 185℃, outlet air temperature 80℃, negative pressure in the tower -50Pa.

[0059] 5. Hawthorn treatment (8%)

[0060] 5.1 Flavonoids Enrichment:

[0061] CO2 supercritical extraction (pressure 35 MPa, temperature 55°C, entrainer 75% ethanol).

[0062] The extract was concentrated by nanofiltration membrane (molecular weight cut-off 500Da) until the flavonoid content was ≥50%.

[0063] 6. Tangerine peel processing (5%)

[0064] 6.1 Volatile Oil Extraction:

[0065] Steam distillation method, solid-liquid ratio 1:8, distillation time 4h, collect the oil-water mixture.

[0066] The volatile oil was separated by centrifugal demulsification (3000 rpm, 10 min).

[0067] 6.2 Microsphere embedding:

[0068] Sodium alginate was used as the carrier, and the emulsion cross-linking method (CaCl2 concentration was 2%, stirring speed was 1200 rpm) was used.

[0069] After freeze-drying, pass through an 80-mesh sieve, and the embedding rate should be ≥85%.

[0070] 2. Hybrid Molding Process

[0071] 1. Premixing process

[0072] 1.1 Dry mixing: put Jerusalem artichoke powder, mulberry leaf powder and wolfberry microcapsule powder into a three-dimensional motion mixer according to the formula ratio, rotate at 15 rpm and mix for 30 minutes.

[0073] 1.2 Wet mixing:

[0074] The Sophora japonica flower extract, the hawthorn flavonoid concentrate and an appropriate amount of pure water are mixed to form a 50% solid slurry.

[0075] The product was processed by a high-pressure homogenizer (pressure 60 MPa) for 3 times, and the particle size reached D50≤5μm.

[0076] 2. Granulation and drying

[0077] 2.1 Fluidized bed granulation:

[0078] Inlet air temperature is 65℃, material temperature is ≤50℃, and spray gun pressure is 0.3MPa.

[0079] The binder is 3% hydroxypropyl methylcellulose (HPMC) solution, and the spray rate is 20 mL / min.

[0080] 2.2 Microwave vacuum drying:

[0081] The microwave power density was 1.5 W / g, the vacuum degree was -0.08 MPa, and the mixture was dried to a moisture content of ≤5%.

[0082] 2.3 Granulation: Pass through a 30-mesh vibrating screen to control the particle size to 0.3-0.8mm.

[0083] 3. Addition of functional components

[0084] 3.1 Volatile oil microsphere inclusion: Tangerine peel volatile oil microspheres and particles were mixed in a V-type mixer at low speed (8 rpm) for 15 min.

[0085] 3.2 Integration of dipotassium glycyrrhizate (2%): Place the mixture together with the granules in a double-cone vacuum dryer and mix at 50°C for 1 hour.

[0086] 3. Sterilization Packaging

[0087] Irradiation sterilization: Cobalt 60-γ ray, dose 8kGy, ensure the total microbial count ≤ 100 CFU / g.

[0088] Nitrogen filling packaging: Aluminum foil composite film is used, nitrogen purity ≥99.9%, residual oxygen content ≤0.5%.

[0089] Heat sealing parameters: temperature 180°C, pressure 0.3 MPa, time 1.5 s.

[0090] 4. Key process control points

[0091] Freeze-drying of Jerusalem artichokes: Vacuum fluctuations must be controlled within ±2Pa to prevent ice crystal recrystallization.

[0092] Mulberry leaf enzymatic hydrolysis: pH is strictly controlled at 4.8-5.2 to ensure cellulase activity.

[0093] Microencapsulation: The outlet temperature of the spray drying tower should not be higher than 85°C to prevent carbonization of polysaccharides.

[0094] Mixing uniformity: RSD value (relative standard deviation) ≤ 5%, each batch is sampled 3 times for verification.

[0095] Health tea experiment design

[0096] Sample size: 240 cases (experimental group / control group = 1:1)

[0097] Intervention period: 12 weeks ± 3 days

[0098] Inclusion criteria: Age 40-65 years, diagnosed with type 2 diabetes, fasting blood glucose 7.0-10.0 mmol / L, HbA1 c 6.5-8.5%, not taking insulin

[0099] Experimental group: 2g tea powder (containing inulin ≥1.2g / d) twice a day

[0100] Control group: equal amount of maltodextrin placebo (same appearance and taste)

[0101] Combination medication: Continue with original metformin treatment (fixed dose of 1500 mg / d)

[0102] Primary End Point

[0103] Improved blood sugar control

[0104] Table 1

[0105]

[0106] Blood sugar volatility

[0107] MAGE (average daily blood sugar fluctuation range):

[0108] The experimental group: decreased from 4.8±1.1 to 2.9±0.8 (Δ-1.9, p<0.001); the control group: no significant change (4.7±1.0→4.6±1.1, p=0.326) Secondary endpoint

[0109] Insulin sensitivity

[0110] Table 2

[0111]

[0112] Changes in intestinal flora: Bifidobacterium abundance increased from 6.3% to 14.7% (p = 0.002)

[0113] Butyrate-producing bacteria (Roseburia): increased from 0.05% to 0.38% (p = 0.015) Vascular complication markers

[0114] Table 3

[0115]

[0116] Adverse events:

[0117] Table 4

[0118]

[0119] Laboratory indicators: There were no clinically significant abnormalities in blood routine, liver and kidney function.

[0120] Although the embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and variations may be made to the above embodiments without departing from the principles and purpose of the present invention, and that the scope of the present invention is defined by the claims and their equivalents.

Claims

1. Jerusalem artichoke flower and fruit health tea for preventing and treating diabetes, characterized by: The invention is prepared from the following ingredients by mass fraction: 50% of Jerusalem artichoke freeze-dried powder; 15% of mulberry leaf ultrafine powder; 10% of Sophora japonica flower extract; 10% of wolfberry fruit microencapsulated powder; 8% of hawthorn flavonoid concentrate; 5% of tangerine peel essential oil microspheres; and 2% of dipotassium glycyrrhizate.

2. The preparation process of Jerusalem artichoke flower and fruit health tea for preventing and treating diabetes, which is characterized by: These include: Fresh Jerusalem artichokes with a diameter of 3-5 cm and no rot were selected and tested for inulin content of ≥65%. The slices were cleaned using a drum spray washer combined with ultrasonic treatment. The slices were cut into 1.5 mm uniform slices using a rotary slicer at a 45° angle to the fiber direction. The slices were immersed in a color-protecting solution containing 0.5% citric acid and 0.2% sodium metabisulfite for 30 minutes and then freeze-dried. The mulberry leaves were treated in a drum withering machine at 180°C for 90 seconds and then rapidly cooled to room temperature. 0.02% cellulase was added and hydrolyzed at 40°C for 1 hour. The leaves were then pulverized in a fluidized bed jet mill at a feed rate of 10 kg / h to a particle size of D90 ≤ 20 μm. Sophora japonica flower treatment, dynamic countercurrent extraction: solid-liquid ratio 1:12, 70% ethanol, 60°C, 3 cycles of extraction, each 30 min; the extract was filtered through a 0.1 μm pore size ceramic membrane to remove impurities; resin purification: AB-8 macroporous resin dynamic adsorption; The eluate was collected and concentrated under reduced pressure to a relative density of 1.25; Wolfberry processing, ultrasonic-assisted extraction: solid-liquid ratio 1:15, water temperature 60°C, ultrasonic power 400W, extraction for 40 min; centrifugation to obtain the supernatant; microencapsulation: core material: wall material mixed in a ratio of 1:3; spray drying: inlet air temperature 185°C, outlet air temperature 80°C, tower negative pressure -50Pa; Hawthorn processing, flavonoids enrichment: CO2 supercritical extraction; the extract is concentrated by nanofiltration membrane to a flavonoid content of ≥50%; Tangerine peel processing, volatile oil extraction: steam distillation method, solid-liquid ratio 1:8, distillation time 4h, collect the oil-water mixture; The volatile oil is separated by centrifugal demulsification; microsphere embedding: sodium alginate is used as a carrier, and the emulsification cross-linking method is used; After freeze-drying, pass through 80-mesh sieve, embedding rate ≥85%; Dry mixing: put Jerusalem artichoke powder, mulberry leaf powder and wolfberry microcapsule powder into a three-dimensional motion mixer according to the formula ratio, rotate at 15 rpm and mix for 30 minutes; Wet mixing: Sophora japonica flower extract, hawthorn flavonoid concentrate and appropriate amount of pure water are mixed into a 50% solid slurry; the mixture is processed by a high-pressure homogenizer at 60 MPa for 3 times to a particle size of D50 ≤ 5 μm; Fluidized bed granulation: inlet air temperature 65°C, material temperature ≤50°C, spray gun pressure 0.3 MPa, binder 3% hydropropyl methylcellulose solution, spray rate 20 mL / min; Microwave vacuum drying: microwave power density 1.5W / g, vacuum degree -0.08MPa, drying to moisture ≤5%; Granulation: pass through a 30-mesh vibrating screen to control the particle size to 0.3-0.8mm; Volatile oil microsphere inclusion: Tangerine peel volatile oil microspheres and particles were mixed in a V-type mixer at low speed for 15 min; Integration of dipotassium glycyrrhizate: Place the mixture together with the granules into a double cone vacuum dryer and mix at 50°C for 1 hour; Sterilized packaging.

3. The preparation process of Jerusalem artichoke flower and fruit health tea for preventing and treating diabetes according to claim 2, characterized in that: Jerusalem artichoke freeze-drying: Pre-freezing: rapid freezing at -40℃ to a center temperature of ≤-35℃, maintaining for 4 hours; sublimation drying: vacuum degree 10Pa, gradient temperature increase, -20℃→0℃, temperature increase of 5℃ every 2 hours; analytical drying: maintaining at 40℃ until the moisture content is ≤5%, and crushing to pass through a 100-mesh sieve.

4. The preparation process of Jerusalem artichoke flower and fruit health tea for preventing and treating diabetes according to claim 2, characterized in that: Cellulase activity is 50,000 U / g.

5. The preparation process of Jerusalem artichoke flower and fruit health tea for preventing and treating diabetes according to claim 2, characterized in that: Sterilization packaging: Irradiation sterilization: Cobalt 60-γ ray, dose 8kGy, ensure total microbial count ≤100CFU / g; Nitrogen filling packaging: Aluminum foil composite film, nitrogen purity ≥99.9%, residual oxygen content ≤0.5%; Heat sealing parameters: temperature 180℃, pressure 0.3MPa, time 1.5s.

Images