Medicinal and edible biscuit capable of reducing uric acid and making method of medicinal and edible biscuit

Abstract

The invention relates to the field of medicinal and edible foods, and particularly discloses medicinal and edible biscuits capable of reducing uric acid and a making method of the medicinal and edible biscuits. The biscuit comprises a medicinal and edible composition containing a core uric acid reducing component, a metabolism regulating component and other components, flour, sugar, edible oil, milk powder, a bulking agent, edible salt and water, the preparation method comprises the steps of raw material pretreatment, mixing and briquetting, forming and rolling, two-stage baking and gradient cooling and packaging. The biscuit can be daily eaten by patients suffering from hyperuricemia and gout, sub-health people and common consumers pursuing health, and has the advantages that the biscuit can assist in reducing uric acid and relieving related symptoms after being eaten for a long time, meanwhile, rich nutrition is provided to improve the metabolic function, the biscuit is crispy in taste and unique in flavor, and nutrition supplement and daily eating convenience are achieved; in addition, the preparation method has the advantages that the process is simple and reasonable, the activity of the raw materials can be effectively reserved, and industrial production is easy.

Description

Technical Field

[0001] This application relates to the field of food products that are both food and medicine, and more specifically, it relates to a food-medicine biscuit that can lower uric acid and its preparation method. Background Technology

[0002] Hyperuricemia and gout, as common metabolic diseases, are closely related to purine metabolism disorders and impaired uric acid excretion. They not only cause acute symptoms such as joint pain and swelling, but long-term development can also lead to kidney stones, kidney damage, and even cardiovascular disease, seriously threatening human health. While commonly used uric acid-lowering drugs can control blood uric acid levels in the short term, long-term use can easily cause side effects such as gastrointestinal discomfort and liver and kidney dysfunction. Furthermore, they cannot comprehensively regulate the body's overall metabolic function, making it difficult to meet the long-term health management needs of people with hyperuricemia.

[0003] Against this backdrop, the development of functional foods based on ingredients that are both food and medicine has become a research hotspot. These foods not only conform to daily dietary habits but also help regulate uric acid through the synergistic effect of natural components, combining safety and practicality. Biscuits, as a food form that is highly portable, palatable, and widely consumed, have the natural advantage of carrying ingredients that are both food and medicine and enabling daily intervention. However, there is still considerable room for improvement in the targeted nature of their uric acid-lowering function, the synergistic effect of their components, and the comprehensiveness of their metabolic regulation.

[0004] Some food and biscuit products on the market that claim to lower uric acid often have problems such as unreasonable component combinations and single mechanism of action: either they rely on the uric acid-lowering effect of a single component and it is difficult to achieve significant effects through multi-target synergy; or they ignore the correlation between lowering uric acid and improving metabolism, and fail to make full use of the nutritional advantages of plant protein and dietary fiber in foods such as beans and seeds, and cannot form a comprehensive intervention system for lowering uric acid and regulating metabolism. Summary of the Invention

[0005] In order to address the problem that some food-medicine homology products or biscuit products in the prior art have unreasonable component combinations, thus failing to form a comprehensive intervention system for lowering uric acid and regulating metabolism, this application provides a food-medicine homology biscuit that can lower uric acid and its preparation method.

[0006] Firstly, this application provides a food-grade biscuit that can lower uric acid, using the following technical solution:

[0007] A biscuit made from food and medicine that can lower uric acid comprises the following components by weight: 74-128 parts of food and medicine composition; 70-130 parts of flour; 10-40 parts of sugar; 15-40 parts of edible oil; 4-15 parts of milk powder; 0.5-5 parts of leavening agent; 0.5-5 parts of edible salt; and 10-80 parts of water.

[0008] By adopting the above technical solutions and adding a specific proportion of food-medicine homology composition, the flavonoids and organic acid activity of components such as adzuki beans and chicory are synergistically utilized to inhibit the activity of uric acid synthase and promote kidney excretion, thereby achieving the effect of regulating uric acid metabolism balance. By controlling the ratio of flour to sugar and combining it with the emulsifying properties of edible oils, the extensibility and texture of the dough are optimized, resulting in a crispy texture. Milk powder is used to supplement whey protein and minerals, leavening agents regulate gas release, edible salt enhances flavor layers, and water is added to precisely regulate dough moisture, all of which synergistically improve the nutritional value and textural stability of the product, thereby achieving dual optimization of nutrition and taste.

[0009] Preferably, the medicinal and edible homology composition includes:

[0010] The core uric acid-lowering component consists of 20-30 parts, made up of red adzuki beans, Job's tears, corn silk, and chicory.

[0011] The metabolic regulation component consists of 12-20 parts, composed of Poria cocos, lotus leaf, Ficus hirta, and Prunus japonica seed.

[0012] The other components, numbering 42-78 parts, consist of kudzu root, stir-fried white hyacinth bean, yam, lily bulb, astragalus root, ginger, tangerine peel, amomum villosum, fox nut, hawthorn, honeysuckle, purslane, cassia seed, flaxseed, sunflower seed, pumpkin seed, sesame, black bean, kidney bean, broad bean, pea, and chickpea.

[0013] By employing the above-mentioned technical solution, through the synergistic effect of the core uric acid-lowering components, adzuki bean flavonoids and chicoric acid inhibit xanthine oxidase activity and activate renal uric acid transport proteins, thereby regulating the balance between uric acid synthesis and excretion. Among the metabolic regulation components, poria cocos polysaccharides and psoralen from five-finger peach regulate intestinal flora and glomerular filtration function, thereby improving water metabolism and inflammatory responses. Other components optimize the intestinal environment and nutrient supply by providing dietary fiber, plant protein, and trace elements, thus synergistically enhancing metabolic stability. The scientific combination of these components forms a multi-target regulatory network, comprehensively improving the efficiency of uric acid metabolism regulation.

[0014] Preferably, the core uric acid-lowering components include: 5-8 parts red adzuki bean; 5-8 parts coix seed; 5-8 parts corn silk; and 5-6 parts chicory.

[0015] The metabolic regulatory components include: Poria cocos 2-4 parts; lotus leaf 2-4 parts; Ficus hirta 6-8 parts; Prunus japonica seed 2-4 parts.

[0016] By employing the above technical solutions, the flavonoids provided by red adzuki beans, in synergy with chicoric acid in chicory, inhibit xanthine oxidase activity and regulate renal uric acid transport proteins, thereby regulating the balance between uric acid synthesis and excretion. Coix seed and corn silk synergistically enhance diuretic function, promoting the excretion of uric acid with body fluids. Poria cocos and lotus leaf, through polysaccharides and alkaloids, regulate glomerular filtration rate and water metabolism. Psoralen in five-finger peach and glycosides in apricot kernel synergistically inhibit the release of inflammatory factors and improve intestinal flora, thereby synergistically optimizing the uric acid metabolic environment.

[0017] Preferably, the other components include: 2-4 parts kudzu root; 2-4 parts stir-fried white hyacinth bean; 5-8 parts yam; 2-4 parts lily bulb; 5-8 parts astragalus root; 2-4 parts ginger; 2-4 parts tangerine peel; 1-2 parts amomum villosum; 4-6 parts euryale seed; 2-4 parts hawthorn; 2-4 parts honeysuckle; 2-4 parts purslane; 2-4 parts cassia seed; 1-2 parts flaxseed; 1-2 parts sunflower seed; 1-2 parts pumpkin seed; 1-2 parts sesame; 1-2 parts black bean; 1-2 parts kidney bean; 1-2 parts broad bean; 1-2 parts pea; and 1-2 parts chickpea.

[0018] By employing the above technical solutions, the flavonoids in kudzu root, in synergy with the saponins in astragalus, promote microcirculation and regulate immune response; the polysaccharides in yam and lily, in synergy with the amylase inhibitors in gorgon fruit, regulate intestinal flora and water metabolism; the gingerol in ginger, combined with the volatile oils in tangerine peel and the borneol acetate in amomum villosum, promote digestive juice secretion and gastrointestinal motility; the organic acids in hawthorn, in synergy with the chlorogenic acid in honeysuckle, the flavonoids in purslane, and the anthraquinone glycosides in cassia seed, regulate lipid metabolism and oxidative stress levels; the ω-3 fatty acids in flaxseed, combined with the phytosterols in sunflower seeds, pumpkin seeds, and sesame seeds, optimize lipoprotein composition; black beans, kidney beans, broad beans, peas, and chickpeas provide complex plant protein and dietary fiber, supplementing essential amino acids and regulating intestinal osmotic pressure; and the components, in specific proportions, form a complementary network of nutrients and active substances, synergistically enhancing the ability to regulate metabolic homeostasis.

[0019] Preferably, the flour is whole wheat flour or low-gluten flour with a particle size range of 80-120 mesh; the edible oil is olive oil or sunflower seed oil.

[0020] By adopting the above technical solutions, and by selecting whole wheat flour or low-gluten flour, the appropriate protein content and particle size optimize the dough's extensibility and gas retention capacity, thereby forming a uniform and crisp texture. The monounsaturated fatty acids and vitamin E in olive oil or sunflower seed oil delay oil oxidation and enhance the emulsification stability of the dough, thereby improving the product's shelf life and flavor retention. The synergistic application of these two technologies ensures healthy oil intake while precisely controlling the texture and flavor release efficiency of the biscuits.

[0021] Secondly, this application provides a method for producing a food-grade biscuit that can lower uric acid, using the following technical solution:

[0022] A method for making a food-grade biscuit that can lower uric acid includes the following steps:

[0023] S1. Raw material pretreatment: Soak the bean raw materials in water at 25-35℃ for 6-8 hours, and steam them until the moisture content is 30-40%; grind the kudzu root and astragalus root into coarse powder of 60-80 mesh, and grind the remaining medicinal materials into fine powder of 100-120 mesh;

[0024] S2. Mixing and forming dough: Mix the pre-treated ingredients with flour, sugar, edible oil, milk powder, leavening agent, and salt. Add water to adjust the dough moisture content to 20-30% and knead for 15-25 minutes.

[0025] S3. Shaping: Roll the dough to a thickness of 3-5mm, then cut it with a mold to obtain shaped cookies;

[0026] S4. Baking: Place the shaped cookies in an oven at 170-190℃ and bake for 12-18 minutes, until the moisture content is ≤5%;

[0027] S5. Cooling Packaging: First, cool at 50-60℃ for 10-15 minutes, then cool at 25-30℃ until the core temperature is ≤30℃, and finally seal the packaging.

[0028] By adopting the above technical solution, step S1 softens cell structure and inactivates anti-nutritional factors, thereby improving the bioavailability of active ingredients in legumes; the differentiated treatment of kudzu root and astragalus root powdered to 60-80 mesh and combined with the remaining medicinal materials powdered to 100-120 mesh balances the slow release and rapid dissolution of active ingredients; step S2 forms a uniform gluten network and stabilizes texture, thus ensuring the biscuit's shapeability and extensibility; step S3 controls the biscuit's specific surface area and heat conduction efficiency, thus achieving simultaneous moisture removal during baking; step S4 inhibits excessive Maillard reaction, thereby reducing the formation of late-stage glycosylation end products while retaining the activity of heat-sensitive flavonoid components; step S5 alleviates sudden stress changes inside the biscuit, thus preventing cracking and maintaining structural integrity; and finally, the sealed packaging prevents environmental humidity from damaging the brittleness.

[0029] Preferably, in step S1, the steam pressure used for steaming is 0.1-0.2 MPa, and the steaming time is 20-30 minutes.

[0030] By employing the above-mentioned technical solution, the process penetrates the cell wall structure of legumes, accelerates starch gelatinization and protein denaturation, and thus achieves uniform softening of the legume raw material. At the same time, the pressure-time combination effectively inactivates anti-nutritional factors, eliminating their potential metabolic burden on the kidneys, thereby ensuring the bioavailability and safety of the active ingredients. The process parameters are precisely matched to the physical properties of legumes, avoiding digestive problems caused by insufficient steaming or thermal degradation of active ingredients caused by excessive steaming.

[0031] Preferably, in step S2, the water is added in two parts, and after each addition, the mixture is left to stand for 5-10 minutes before kneading.

[0032] By adopting the above technical solution, the first addition of water serves to initially moisten the protein and starch granules, promoting the directional hydration and stretching of gluten proteins; during the resting stage, the osmotic pressure difference of water drives water molecules to diffuse into the interior of the granules, which plays a role in uniformly softening the material structure; the second addition of water, combined with kneading, plays a role in regulating the overall viscoelasticity and extensibility of the dough, avoiding the problem of uneven texture caused by local water accumulation; this operation provides a uniform puffing support framework and a crisp texture foundation for the biscuits by controlling the migration rate of water molecules in stages.

[0033] Preferably, in step S4, the baking is divided into two stages: the first stage is baking at a temperature of 170-175℃ for 5-8 minutes; the second stage is baking at a temperature of 180-190℃ for 7-10 minutes.

[0034] By employing the above technical solution, the first stage of baking at 170-175℃ for 5-8 minutes gently evaporates the free moisture on the surface of the dough, promoting the initial gelatinization of starch and the formation of a porous framework structure. The heat penetration during the resting stage allows internal moisture to migrate evenly to the surface, preventing localized cracking. The second stage of baking at 180-190℃ for 7-10 minutes promotes deep Maillard reaction and caramelization, giving the cookies a golden color and flavor compounds. Simultaneously, the high-temperature, short-time treatment precisely controls the rate of moisture removal, resulting in a uniform moisture gradient distribution and achieving a crispy exterior and crumbly interior texture. The synergistic effect of the two-stage temperature-time process inhibits acrylamide formation while maximizing the stability of heat-sensitive active ingredients.

[0035] Preferably, in step S1, the soaking ratio of the bean raw materials to water is 1:2 to 1:3, and the bean raw materials include adzuki beans, coix seeds, black beans, and broad beans.

[0036] By employing the above-mentioned technical solutions, the degree of cell hydration can be precisely controlled, ensuring that the beans fully absorb water to soften the cell wall structure while avoiding the loss of active ingredients due to excessive swelling. Red beans and Job's tears, as core uric acid-lowering components, exhibit increased starch gelatinization after hydration, enhancing the dissolution efficiency of active ingredients during subsequent steaming. Black beans and broad beans, rich in plant proteins, develop a three-dimensional structure under suitable hydration conditions, improving digestibility and absorption. This ratio range, combined with the subsequent 0.1-0.2 MPa steaming process, eliminates the potential risks of anti-nutritional factors, laying the foundation for the bioavailability of uric acid metabolism-regulating components.

[0037] In summary, this application has the following beneficial effects:

[0038] 1. Because this application uses a specific ratio of food and medicine homologous composition, the core uric acid-lowering component and the metabolic regulation component work synergistically to significantly reduce blood uric acid levels by inhibiting xanthine oxidase activity and regulating the expression of renal uric acid transporter protein; at the same time, various beans and seeds in other components provide balanced plant protein and dietary fiber, which synergistically improve human metabolic function.

[0039] 2. In this application, whole wheat flour or low-gluten flour and healthy oils such as olive oil are preferred. Combined with other ingredients such as kudzu root, yam, and flaxseed, which are rich in trace elements, the nutritional value of the biscuits is improved. The high dietary fiber content promotes intestinal health, and the combination of plant protein and unsaturated fatty acids optimizes lipid metabolism and meets modern nutritional needs.

[0040] 3. The method in this application eliminates anti-nutritional factors through pre-treatment of soybeans by steaming, and precisely controls the Maillard reaction degree through a two-stage baking process, thus achieving the effect of preserving active ingredients and good flavor. Adding water in stages during kneading ensures uniform dough formation, and controlling the cooling gradient maintains the crispness of the biscuits, making the product both functional and palatable. Attached Figure Description

[0041] Figure 1 This is a flowchart of a method for producing a food-grade biscuit that can lower uric acid, as provided in this application. Detailed Implementation

[0042] The present application will be further described in detail below with reference to embodiments and comparative examples.

[0043] Technical concept:

[0044] In the existing technology, food and biscuit products with uric acid-lowering effects have obvious limitations: on the one hand, most products only focus on a single uric acid-lowering component, such as simply adding ingredients with certain uric acid excretion effects, such as chicory and poria cocos, without forming a multi-component synergistic mechanism, making it difficult to act on the key targets of uric acid generation and excretion at the same time, resulting in weak and unstable uric acid-lowering effects.

[0045] On the other hand, these products often sever the intrinsic link between lowering uric acid and metabolic regulation, ignoring the fact that hyperuricemia is essentially a manifestation of metabolic disorder. They fail to make full use of the rich plant protein, dietary fiber, and trace elements in foods such as beans and seeds, and cannot improve overall metabolic function through nutritional supplementation, thus affecting the long-term effectiveness of lowering uric acid.

[0046] The core of these problems lies in the insufficient understanding of the functional synergy of food and medicine homologous components, the lack of a holistic design approach for targeted uric acid reduction and systemic metabolism regulation, and the failure to optimize the manufacturing process for ingredient activity preservation and taste balance, which limits the practical value of the products.

[0047] This technical solution addresses the aforementioned issues by providing a systematic solution from component screening and ratio optimization to process design. First, it scientifically selects core uric acid-lowering components such as adzuki beans and chicory, along with metabolic regulatory components such as poria cocos and five-finger peach, combining them in specific ratios to achieve multi-target synergy. The core components inhibit xanthine oxidase activity to reduce uric acid production, while simultaneously regulating the expression of renal uric acid transport proteins to promote uric acid excretion. The metabolic regulatory components, in conjunction with legumes and seeds, provide plant protein and dietary fiber, improving human metabolic function and forming a dual-action system for lowering uric acid and regulating metabolism. Second, it employs segmented baking and low-temperature steaming processes to preserve the activity of the medicinal and edible homologous components while ensuring the biscuits have a crisp texture suitable for daily consumption.

[0048] This technology, which combines component synergy with process adaptation, not only solves the problems of single function and poor synergy in existing products, but also achieves a balance between function, nutrition and taste, providing a safe and effective daily intervention option for people with high uric acid.

[0049] Example 1

[0050] A food-grade biscuit that can lower uric acid contains the following components by weight:

[0051] A total of 101 medicinal and edible homologous compositions were collected, of which 25 were core uric acid-lowering components, including 6.5 parts of red adzuki bean, 6.5 parts of coix seed, 6.5 parts of corn silk, and 5.5 parts of chicory.

[0052] The metabolic regulatory components consist of 16 parts, including 3.0 parts of Poria cocos, 3.0 parts of lotus leaf, 7.0 parts of Ficus hirta, and 3.0 parts of Prunus japonica seed;

[0053] The other components, totaling 60 parts, include: kudzu root (3.0 parts), stir-fried white hyacinth bean (3.0 parts), yam (6.5 parts), lily bulb (3.0 parts), astragalus root (6.5 parts); ginger (3.0 parts), tangerine peel (3.0 parts), amomum villosum (1.5 parts), fox nut (5.0 parts), hawthorn (3.0 parts), honeysuckle (3.0 parts), purslane (3.0 parts), cassia seed (3.0 parts), flaxseed (1.5 parts), sunflower seed (1.5 parts), pumpkin seed (1.5 parts), sesame seed (1.5 parts), black bean (1.5 parts), kidney bean (1.5 parts), broad bean (1.5 parts), pea (1.5 parts), and chickpea (1.5 parts).

[0054] 100 parts flour, 25 parts sugar, 27.5 parts edible oil, 9.5 parts milk powder, 2.75 parts leavening agent, 2.75 parts salt, 45 parts water;

[0055] The flour is low-gluten flour with a particle size range of 80-120 mesh; the edible oil is olive oil.

[0056] The above-mentioned method for making a food-grade biscuit that can lower uric acid includes the following steps:

[0057] S1. Raw material pretreatment: Soak red beans, coix seeds, black beans and broad beans in 30℃ water for 7 hours at a ratio of 1:2.5, and steam them for 25 minutes at 0.15MPa steam pressure until the moisture content is 35%; grind kudzu root and astragalus root into 70 mesh coarse powder, and grind the remaining medicinal materials into 110 mesh fine powder;

[0058] S2. Mixing and forming dough: Mix the pre-treated ingredients with flour, sugar, edible oil, milk powder, leavening agent, and salt. Add water in two batches, letting it rest for 7.5 minutes after each addition. Knead for 20 minutes until the dough has a moisture content of 25%.

[0059] S3. Shaping: Roll the dough to a thickness of 4mm, then cut it into shape using a mold to obtain shaped cookies;

[0060] S4. Baking: First, bake the shaped cookies at 172℃ for 6.5 minutes, then bake at 185℃ for 8.5 minutes, until the moisture content is ≤5%.

[0061] S5. Cooling Packaging: First, cool at 55℃ for 12.5 minutes, then cool at 27.5℃ until the core temperature is ≤30℃, and finally seal the packaging.

[0062] Example 2

[0063] A food-grade biscuit that can lower uric acid contains the following components by weight:

[0064] There are 74 medicinal and edible homologous compositions, of which 20 are core uric acid-lowering components, including 5.0 parts of red adzuki bean, 5.0 parts of coix seed, 5.0 parts of corn silk, and 5.0 parts of chicory.

[0065] The metabolic regulation component comprises 12 parts, including 2.0 parts of Poria cocos, 2.0 parts of lotus leaf, 6.0 parts of Ficus hirta, and 2.0 parts of Prunus japonica seed;

[0066] The other 42 components include kudzu root (2.0 parts), stir-fried white hyacinth bean (2.0 parts), yam (5.0 parts), lily bulb (2.0 parts), astragalus root (5.0 parts), ginger (2.0 parts), tangerine peel (2.0 parts), amomum villosum (1.0 part), fox nut (4.0 parts), hawthorn (2.0 parts), honeysuckle (2.0 parts), purslane (2.0 parts), cassia seed (2.0 parts), flaxseed (1.0 part), sunflower seed (1.0 part), pumpkin seed (1.0 part), sesame seed (1.0 part), black bean (1.0 part), kidney bean (1.0 part), broad bean (1.0 part), pea (1.0 part), and chickpea (1.0 part).

[0067] 70 parts flour, 10 parts sugar, 15 parts edible oil, 4 parts milk powder, 0.5 parts leavening agent, 0.5 parts salt, 10 parts water;

[0068] The flour is low-gluten flour with a particle size range of 80-120 mesh; the edible oil is olive oil.

[0069] The above-mentioned method for making a food-grade biscuit that can lower uric acid includes the following steps:

[0070] S1. Raw material pretreatment: Soak red beans, coix seeds, black beans and broad beans in water at 25℃ for 6 hours in a 1:2 ratio, and steam them at 0.1MPa steam pressure for 20 minutes until the moisture content is 30%; grind kudzu root and astragalus root into 60 mesh coarse powder, and grind the remaining medicinal materials into 100 mesh fine powder;

[0071] S2. Mixing and forming dough: Mix the pre-treated ingredients with flour, sugar, edible oil, milk powder, leavening agent, and salt. Add water in two batches, letting it stand for 5 minutes after each addition. Knead for 15 minutes until the dough has a moisture content of 20%.

[0072] S3. Shaping: Roll the dough to a thickness of 3mm, then cut it into shape using a mold to obtain shaped cookies;

[0073] S4. Baking: First, bake the shaped cookies at 170℃ for 6.5 minutes, then bake at 180℃ for 7 minutes, until the moisture content is ≤5%.

[0074] S5. Cooling Packaging: First, cool at 50℃ for 10 minutes, then cool at 25℃ until the core temperature is ≤30℃, and finally seal the packaging.

[0075] Example 3

[0076] A food-grade biscuit that can lower uric acid contains the following components by weight:

[0077] 128 medicinal and edible homologous compositions were collected, including 30 core uric acid-lowering components, such as 8.0 parts of red adzuki bean, 8.0 parts of coix seed, 8.0 parts of corn silk, and 6.0 parts of chicory.

[0078] Metabolic regulatory components 20 parts, Poria cocos 4.0 parts, lotus leaf 4.0 parts, Ficus hirta 8.0 parts, Prunus japonica seed 4.0 parts;

[0079] Other components totaled 78 parts: kudzu root 4.0 parts, stir-fried white hyacinth bean 4.0 parts, yam 8.0 parts, lily bulb 4.0 parts, astragalus root 8.0 parts, ginger 4.0 parts, tangerine peel 4.0 parts, amomum villosum 2.0 parts, fox nut 6.0 parts, hawthorn 4.0 parts, honeysuckle 4.0 parts, purslane 4.0 parts, cassia seed 4.0 parts, flaxseed 2.0 parts, sunflower seed 2.0 parts, pumpkin seed 2.0 parts, sesame 2.0 parts, black bean 2.0 parts, kidney bean 2.0 parts, broad bean 2.0 parts, pea 2.0 parts, chickpea 2.0 parts;

[0080] 130 parts flour, 40 parts sugar, 40 parts edible oil, 15 parts milk powder, 5 parts leavening agent, 5 parts salt, 80 parts water;

[0081] The flour is low-gluten flour with a particle size range of 80-120 mesh; the edible oil is olive oil.

[0082] The above-mentioned method for making a food-grade biscuit that can lower uric acid includes the following steps:

[0083] S1. Raw material pretreatment: Soak red beans, coix seeds, black beans and broad beans in water at 35℃ for 8 hours in a 1:3 ratio, and steam them at 0.2MPa steam pressure for 30 minutes until the moisture content is 40%; grind kudzu root and astragalus root into 80 mesh coarse powder, and grind the remaining medicinal materials into 120 mesh fine powder;

[0084] S2. Mixing and forming dough: Mix the pre-treated ingredients with flour, sugar, edible oil, milk powder, leavening agent, and salt. Add water in two batches, letting it stand for 10 minutes after each addition. Knead for 25 minutes until the dough has a moisture content of 30%.

[0085] S3. Shaping: Roll the dough to a thickness of 5mm, then cut it into shape using a mold to obtain shaped cookies;

[0086] S4. Baking: First, bake the shaped cookies at 175℃ for 8 minutes, then bake at 190℃ for 10 minutes, until the moisture content is ≤5%.

[0087] S5. Cooling Packaging: First, cool at 60℃ for 15 minutes, then cool at 30℃ until the core temperature is ≤30℃, and finally seal and package.

[0088] Comparative Example 1

[0089] The only difference from Example 1 is that the red adzuki bean in the food-medicine composition is removed, and the amount of chicory is replaced with water. The other raw materials and preparation methods are exactly the same as in Example 1.

[0090] Comparative Example 2

[0091] The only difference from Example 1 is that chicory in the food-medicine composition is removed, and water is used to replace the amount of chicory. The other raw materials and preparation methods are exactly the same as in Example 1.

[0092] Comparative Example 3

[0093] The only difference from Example 1 is that the ratio of the core uric acid-lowering components is changed to: 3 parts red adzuki beans, 3 parts coix seeds, 16 parts corn silk, and 3 parts chicory. The other raw materials and preparation methods are exactly the same as in Example 1.

[0094] Comparative Example 4

[0095] The only difference from Example 1 is that Poria cocos in the food-medicine composition is removed, and water is used to replace the amount of chicory. The other raw materials and preparation methods are exactly the same as in Example 1.

[0096] Comparative Example 5

[0097] The only difference from Example 1 is that 7 parts of the five-finger peach in the metabolic regulation component are replaced with an equal amount of Atractylodes macrocephala, while the other raw materials and preparation methods are exactly the same as in Example 1.

[0098] Comparative Example 6

[0099] The only difference from Example 1 is that the five-finger peach was removed from the medicinal and edible composition, and the amount of chicory was replaced with water. The other raw materials and preparation methods are exactly the same as in Example 1.

[0100] Comparative Example 7

[0101] The only difference from Example 1 is that all the food-medicine homology composition is removed, and the biscuit components are only: 100 parts flour, 25 parts sugar, 27.5 parts edible oil, 9.5 parts milk powder, 2.75 parts leavening agent, 2.75 parts edible salt, and 45 parts water. Except for step S1, the other steps in the preparation method are exactly the same as in Example 1.

[0102] Comparative Example 8

[0103] The only difference from Example 1 is that the core uric acid-lowering component and metabolic regulation component in the food-medicine homology composition are completely removed, and only the other components are retained. The other raw materials and preparation methods are exactly the same as in Example 1.

[0104] Comparative Example 9

[0105] The only difference from Example 1 is that the core uric acid-lowering component in the food-medicine homology composition is removed, and only the metabolic regulation component and other components are retained. The other raw materials and preparation methods are exactly the same as in Example 1.

[0106] Comparative Example 10

[0107] The only difference from Example 1 is that the metabolic regulation component in the food-medicine homology composition is removed, and only the core uric acid-lowering component and other components are retained. The other raw materials and preparation methods are exactly the same as in Example 1.

[0108] Comparative Example 11

[0109] The only difference from Example 1 is that the step of steaming the beans in step S1 is omitted. Instead, the beans are simply soaked and then directly crushed. The steps for other ingredients and preparation methods are exactly the same as in Example 1.

[0110] Comparative Example 12

[0111] The only difference from Example 1 is that step S4 baking is changed to a single stage. The specific operation is as follows: bake at 185°C for 15 minutes. The total time is the same as the sum of the two baking stages in Example 1. The other raw materials and preparation methods are exactly the same as in Example 1.

[0112] The experimental procedure is as follows:

[0113] Phase 1: Rat Experiments

[0114] By constructing a rat model with high uric acid, we verified the basic efficacy of the biscuits prepared by Examples 1-3 and Comparative Examples 1-12 in lowering uric acid, improving metabolism, and safety, respectively, and screened the optimal formula and process to provide a basis for human trials.

[0115] 204 SPF-grade male SD rats weighing 200-220g were randomly divided into 17 groups of 12 rats each, including normal control group, model control group, Example 1-3 groups, and Comparative Example 1-12 groups. All rats were housed in an environment with a temperature of 23±2℃, humidity of 55±5%, and 12h light-dark cycle, and all rats had free access to food and water.

[0116] Except for the normal control group, rats in the other groups were given 300 mg / kg of potassium oxonate by gavage for 7 consecutive days to establish a hyperuricemia model. The standard for successful model establishment was that the serum uric acid level in the model control group was ≥50% higher than that in the normal control group.

[0117] During the experiment, the normal control group and the model control group were fed with basal feed for 8 weeks, while the example and comparative groups were fed with corresponding biscuits mixed into the basal feed for 8 weeks. The biscuits accounted for 30% of the daily food intake, while ensuring that the intake of the medicinal and food homologous ingredients in each group was consistent with the formula ratio.

[0118] Serum uric acid, creatinine, blood urea nitrogen, and xanthine oxidase activity were measured by orbital blood sampling at weeks 0, 4, and 8.

[0119] The results of various indicators in the rat experiment are shown in Table 1.

[0120] Table 1:

[0121]

[0122]

[0123]

[0124]

[0125] Combining Examples 1-3 and Comparative Example 1 with the data in Table 1, it can be seen that the absence of adzuki beans leads to the interruption of the supply of flavonoids, weakens the regulatory ability on the renal uric acid transporter URAT1, and obstructs the uric acid excretion pathway, resulting in a persistently higher serum uric acid level than the Example group. The core mechanism is that adzuki bean extract can enhance the efficiency of uric acid excretion by inhibiting URAT1 phosphorylation.

[0126] Based on Examples 1-3 and Comparative Example 2, and referring to the data in Table 1, it can be seen that the removal of chicory significantly reduced the chicoric acid content, resulting in a 32.7% decrease in the inhibition rate of xanthine oxidase activity. As a competitive inhibitor of XOD, the absence of chicoric acid directly weakens its ability to regulate the uric acid synthesis pathway.

[0127] Based on Examples 1-3 and Comparative Example 3, and combined with the data in Table 1, it can be seen that when the corn silk content exceeds the threshold, its high-dose saponin components activate the NF-κB signaling pathway, which in turn promotes the upregulation of XOD expression, resulting in an abnormally high uric acid synthesis rate.

[0128] Based on Examples 1-3 and Comparative Example 4, and combined with the data in Table 1, it can be seen that the deficiency of Poria cocos polysaccharide reduced the glomerular filtration rate regulation function, as evidenced by an increase in the renal tubular injury score to 3.8. Poria cocos polysaccharide can improve renal metabolic load by regulating AQP2 aquaporin expression.

[0129] Based on Examples 1-3 and Comparative Example 5, and referring to the data in Table 1, it can be seen that atractylone in the volatile oil of Atractylodes macrocephala exhibits molecular antagonism with chicoric acid, disrupting the synergistic inhibitory effect on XOD. Psoralen, unique to Ficus hirta, can enhance the binding stability of chicoric acid to the active site of XOD.

[0130] Based on Examples 1-3 and Comparative Example 6, and combined with the data in Table 1, it can be seen that the absence of *Ficus hirta* leads to the interruption of the supply of psoralen-like substances, weakens the inhibitory effect on the release of TNF-α from monocytes, and exacerbates the reabsorption of uric acid in the kidneys due to the cascade reaction of inflammatory factors.

[0131] Based on Examples 1-3 and Comparative Example 7, and combined with the data in Table 1, it can be seen that the overall absence of the food-medicine homology substance caused the biscuit to lose its bioactive regulatory function. Its uric acid metabolism index was not significantly different from that of the model control group, proving that uric acid regulation completely depends on the synergistic effect of the added components.

[0132] Based on Examples 1-3 and Comparative Example 8, and combined with the data in Table 1, it can be seen that the synchronous absence of the core uric acid-lowering components and metabolic regulatory components leads to insufficient concentrations of flavonoids, organic acids, and polysaccharides, which fails to activate the dual pathway regulatory network for uric acid synthesis / excretion.

[0133] Based on Examples 1-3 and Comparative Example 9, and combined with the data in Table 1, it can be seen that the removal of the core component caused the uric acid synthesis inhibition pathway to fail. Although the metabolic regulatory component still partially improved renal function, the lack of source regulation limited the reduction of SUA.

[0134] Based on Examples 1-3 and Comparative Example 10, and combined with the data in Table 1, it can be seen that the absence of metabolic regulatory components weakens the renal uric acid excretion capacity. Although the core component still inhibits XOD activity, the decrease in uric acid excretion efficiency leads to a 21.5 percentage point reduction in SUA compared to Example 1.

[0135] Based on Examples 1-3 and Comparative Example 11, and combined with the data in Table 1, it can be seen that the residual levels of anti-nutritional factors such as lectins and saponins are increased in uncooked beans, which triggers inflammatory responses in renal tubular epithelial cells and interferes with the functional expression of uric acid transport proteins.

[0136] Based on Examples 1-3 and Comparative Example 12, and combined with the data in Table 1, it can be seen that single-stage high-temperature baking promotes excessive Maillard reaction, increases the amount of advanced glycation end products by 137%, increases the metabolic burden on the kidneys, and destroys the spatial structure of flavonoids, leading to reduced activity.

[0137] Phase Two: Human Experimentation

[0138] Based on rat experiments, this study verified the uric acid-lowering effect, nutritional supplementation effect, and feasibility of consuming the biscuits prepared in Example 1 in individuals with high uric acid levels.

[0139] The experiment included 60 eligible volunteers, specifically men with serum uric acid levels of 420-540 μmol / L or women with serum uric acid levels of 360-480 μmol / L, who had not used uric acid-lowering drugs in the past 3 months, and excluded those with severe liver or kidney dysfunction, acute gout attacks, or allergies to the experimental components. They were randomly divided into an experimental group of 30 cases and a control group of 30 cases.

[0140] During the intervention period, the experimental group consumed 60g of the biscuits prepared according to Example 1 daily, divided into two meals, while the control group consumed the biscuits prepared according to Comparative Example 7. The amount and frequency of consumption were the same as those of the experimental group, and both groups maintained their original dietary habits to avoid excessive intake of high-purine foods.

[0141] Serum uric acid and liver and kidney function were measured at 0, 6 and 12 weeks. Serum inflammatory factors were detected by ELISA. At the same time, a dietary survey was conducted to record the daily intake of dietary fiber, protein and trace elements. At 12 weeks, the digestion and absorption rate of plant protein in the subjects' serum was measured.

[0142] In addition, the crispness, flavor and palatability of the biscuits were evaluated using a 9-point rating system at weeks 4, 8 and 12, with 1 being very poor and 9 being excellent. Adverse reactions such as gastrointestinal discomfort were recorded during the intervention, and weight and blood pressure were measured weekly to monitor safety.

[0143] The test results of each indicator in the human experiment are shown in Table 2.

[0144] Table 2:

[0145]

[0146] Combining Example 1 and Comparative Example 7 with Table 2, it can be seen that the food-medicine homology components significantly reduce blood uric acid levels by synergistically regulating the activity of hepatic xanthine oxidase and the expression of renal uric acid transporter proteins; the steaming process effectively eliminates anti-nutritional factors in legumes and improves renal function indicators; the two-stage baking precisely controls the Maillard reaction, maintaining high retention of flavor substances while inhibiting the formation of harmful substances, ensuring product palatability and food safety, thus verifying the irreplaceability of the formulation components and the necessity of the process parameters.

[0147] 1. The testing standard for serum uric acid is WS / T 404.6-2018 "Basic Technical Standards for Clinical Chemistry Laboratory Tests Part 6: Reference Method for Serum Uric Acid Determination";

[0148] 2. The testing standard for creatinine is WS / T 404.2-201 "Basic Technical Standards for Clinical Chemistry Laboratory Tests Part 2: Reference Method for Serum Creatinine Determination";

[0149] 3. The testing standard for urea nitrogen is WS / T 404.5-2018 "Basic Technical Standards for Clinical Chemistry Laboratory Tests Part 5: Reference Method for Serum Urea Determination";

[0150] 4. The testing standard for xanthine oxidase is ISO 15189:2012 "Medical laboratories – Quality and competence requirements".

[0151] 5. The testing standard for taste evaluation is ISO 13299:2016 "Sensory analysis - Methodology guidance".

[0152] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

[0153] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A medicinal and edible biscuit that can lower uric acid, characterized in that: The composition comprises the following components by weight: 74-128 parts of a food-medicine homology composition; 70-130 parts of flour; 10-40 parts of sugar; 15-40 parts of edible oil; 4-15 parts of milk powder; 0.5-5 parts of leavening agent; 0.5-5 parts of edible salt; and 10-80 parts of water.

2. The uric acid-lowering biscuit made from food and medicine according to claim 1, characterized in that: The food-medicine homology composition includes: The core uric acid-lowering component consists of 20-30 parts, made up of red adzuki beans, Job's tears, corn silk, and chicory. The metabolic regulation component consists of 12-20 parts, composed of Poria cocos, lotus leaf, Ficus hirta, and Prunus japonica seed. The other components, numbering 42-78 parts, consist of kudzu root, stir-fried white hyacinth bean, yam, lily bulb, astragalus root, ginger, tangerine peel, amomum villosum, fox nut, hawthorn, honeysuckle, purslane, cassia seed, flaxseed, sunflower seed, pumpkin seed, sesame, black bean, kidney bean, broad bean, pea, and chickpea.

3. The uric acid-lowering biscuit made from food and medicine according to claim 2, characterized in that: The core uric acid-lowering components include: 5-8 parts red adzuki bean; 5-8 parts coix seed; 5-8 parts corn silk; and 5-6 parts chicory. Of the metabolic regulatory components: 2-4 parts of Poria cocos; Lotus leaf 2-4 parts; Five-finger peach 6-8 parts; Prunus japonica seed 2-4 parts.

4. The uric acid-lowering biscuit made from food and medicine according to claim 2, characterized in that: The other components include: 2-4 parts kudzu root; 2-4 parts stir-fried white hyacinth bean; 5-8 parts yam; 2-4 parts lily bulb; 5-8 parts astragalus root; and 2-4 parts ginger. Orange peel 2-4 parts; Amomum villosum 1-2 parts; Euryale ferox 4-6 parts; Hawthorn 2-4 parts; Honeysuckle 2-4 parts; Purslane 2-4 parts; Cassia seeds 2-4 parts; flax seeds 1-2 parts; sunflower seeds 1-2 parts; pumpkin seeds 1-2 parts; sesame seeds 1-2 parts; black beans 1-2 parts; kidney beans 1-2 parts; broad beans 1-2 parts; peas 1-2 parts; chickpeas 1-2 parts.

5. The uric acid-lowering biscuit made from food and medicine according to claim 1, characterized in that: The flour is whole wheat flour or low-gluten flour, with a particle size range of 80-120 mesh; the edible oil is olive oil or sunflower seed oil.

6. A method for producing a food-grade biscuit that can lower uric acid, characterized in that, The uric acid-lowering biscuit according to any one of claims 1-5 comprises the following steps: S1. Raw material pretreatment: Soak the bean raw materials in water at 25-35℃ for 6-8 hours, and steam them until the moisture content is 30-40%; grind the kudzu root and astragalus root into coarse powder of 60-80 mesh, and grind the remaining medicinal materials into fine powder of 100-120 mesh; S2. Mixing and forming dough: Mix the pre-treated ingredients with flour, sugar, edible oil, milk powder, leavening agent, and salt. Add water to adjust the dough moisture content to 20-30% and knead for 15-25 minutes. S3. Shaping: Roll the dough to a thickness of 3-5mm, then cut it with a mold to obtain shaped cookies; S4. Baking: Place the shaped cookies in an oven at 170-190℃ and bake for 12-18 minutes, until the moisture content is ≤5%; S5. Cooling and Packaging: First, cool at 50-60℃ for 10-15 minutes, then cool at 25-30℃ until the core temperature is ≤30℃, and finally seal and package.

7. The method for producing a uric acid-lowering biscuit made from food and medicine according to claim 6, characterized in that: In step S1, the steam pressure used for steaming is 0.1-0.2 MPa, and the steaming time is 20-30 minutes.

8. The method for producing a uric acid-lowering biscuit made from food and medicine according to claim 6, characterized in that: In step S2, the water is added in two parts, and after each addition, the mixture is left to stand for 5-10 minutes before kneading.

9. The method for producing a uric acid-lowering biscuit made from food and medicine according to claim 6, characterized in that: In step S4, the baking is divided into two stages: the first stage is baking at a temperature of 170-175℃ for 5-8 minutes; the second stage is baking at a temperature of 180-190℃ for 7-10 minutes.

10. The method for producing a uric acid-lowering biscuit made from food and medicine according to claim 6, characterized in that: In step S1, the soaking ratio of the bean raw materials to water is 1:2 to 1:3, and the bean raw materials include adzuki beans, Job's tears, black beans, and broad beans.

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