Chinese herbal medicine composite noodles with efficacy of reducing hypertension, hyperglycemia and hyperlipidemia and preparation method thereof

Abstract

The invention belongs to the technical field of noodles, and discloses Chinese herbal medicine composite noodles with effects of reducing hypertension, hyperglycemia and hyperlipidemia and a preparation method of the Chinese herbal medicine composite noodles. The noodles are prepared by taking wheat flour, buckwheat flour, tartary buckwheat flour and oat flour as bases, matching with functional raw materials such as mulberry leaf powder, semen cassiae powder, hawthorn powder, rumex hanus powder, radix puerariae powder, gynostemma pentaphylla powder and ganoderma lucidum spore powder, and adding a plant extracting solution prepared from apocynum venetum, rhizoma polygonati, mulberries, pericarpium citri reticulatae and poria cocos. The noodles are prepared through vacuum low-temperature dough kneading, twin-screw low-temperature extrusion and sectional hot air drying processes. According to the formula, the synergistic effect of multiple herbal components is achieved, and the obtained noodles are high in content of active components such as total flavonoids and polysaccharides and are stable in the cooking process. An in-vitro experiment shows that the noodles have a remarkable inhibition effect on alpha-amylase and pancreatic lipase and have the effects of assisting in reducing blood sugar, blood fat and blood pressure. The product has good taste, and is suitable for industrial production and daily eating and conditioning of people with hypertension, hyperlipidemia and hyperglycemia.

Description

Technical Field

[0001] This invention belongs to the field of noodle technology, specifically relating to compound noodles made from traditional Chinese medicine that have the effect of lowering blood pressure, blood sugar, and cholesterol, and their preparation method. Background Technology

[0002] With improved living standards and changes in dietary structure, the number of people suffering from hypertension, hyperglycemia, and hyperlipidemia (collectively known as the "three highs") is rapidly increasing. Traditional noodles, primarily made from wheat flour, have a relatively simple nutritional composition and lack functional components that clearly regulate blood sugar, blood lipids, and blood pressure. Although there have been attempts to add buckwheat, tartary buckwheat, or some herbal powders to noodles, the following technical problems generally exist: (1) The amount of active ingredients added is limited and unstable: Herbal powder is easily degraded by heat during high temperature kneading and drying, resulting in low content of effective substances such as flavonoids, polysaccharides and saponins in the actual product.

[0003] (2) Uneven formula makes it difficult to achieve multi-target regulation of "three highs": Most products only emphasize the function of a single raw material, such as buckwheat to lower blood sugar or hawthorn to aid digestion, lacking a comprehensive and systematic compound functional formula.

[0004] (3) Poor taste and processing performance: When the proportion of herbal raw materials is high, it will lead to the destruction of gluten structure, making it difficult to shape noodles, easy to break, and mixed with soup after cooking.

[0005] (4) Lack of reproducible data to verify functional effects: Many functional noodles lack quantifiable data such as in vitro enzyme inhibition rate, making it difficult to prove their reliability in assisting in lowering blood pressure, blood sugar, and cholesterol.

[0006] Therefore, there is an urgent need for compound noodles made from Chinese herbal medicines that have synergistic effects, stable functional components, are suitable for industrial production, and have a good taste, in order to meet the dietary needs of people with hypertension, hyperlipidemia, and hyperglycemia. Summary of the Invention

[0007] To overcome the above-mentioned technical problems, the present invention provides a compound noodle made from traditional Chinese medicine with the effect of lowering blood pressure, blood sugar, and cholesterol, and its preparation method.

[0008] The present invention adopts the following technical solution: This herbal compound noodle, which is believed to lower blood pressure, blood sugar, and cholesterol, contains the following ingredients by weight: The ingredients include 70-80 parts wheat flour, 10-20 parts buckwheat flour, 5-10 parts bitter buckwheat flour, 5-10 parts oat flour, 2-5 parts mulberry leaf powder, 2-4 parts cassia seed powder, 1-3 parts hawthorn powder, 1-3 parts edible leaf grass powder, 2-5 parts kudzu root powder, 0.5-2 parts gynostemma pentaphyllum powder, 0.2-1 part Ganoderma lucidum spore powder, 0.1-0.3 parts salt, 25-35 parts water, and 1-3 parts plant extract composed of Apocynum venetum, Polygonatum sibiricum, mulberry, tangerine peel, and Poria cocos.

[0009] Preferably, the mass ratio of Apocynum venetum, Polygonatum sibiricum, mulberry, tangerine peel, and Poria cocos in the plant extract is (3-4):(2-3):2:1:1.

[0010] Preferably, the plant extract is prepared by the following method: S1. Crush all raw materials to 60-80 mesh; S2. Use 70% ethanol solution or purified water at 8 to 10 times the mass of the raw material for ultrasonic extraction or reflux extraction for 2 to 3 hours; S3. Filter and combine the extracts, then concentrate under reduced pressure to a relative density of 1.10–1.15; S4. Use directly or spray dry to obtain plant extract powder.

[0011] Preferably, mulberry leaf powder, cassia seed powder, hawthorn powder, edible leaf grass powder, kudzu root powder, gynostemma pentaphyllum powder, and Ganoderma lucidum spore powder are vacuum dried at 50-55℃ for 30-40 minutes before use and then passed through a 60-80 mesh sieve.

[0012] Preferably, to improve the stability of the functional components, Gynostemma pentaphyllum powder and Ganoderma lucidum spore powder are encapsulated with β-cyclodextrin or maltodextrin, and the amount of encapsulating agent is 5-10% of the mass of the functional powder.

[0013] Preferably, the obtained noodles have a total flavonoid content of 1.0–1.6 mg / g, a total polysaccharide content of 2.0–2.6 mg / g, an inhibition rate of 30–56% against α-amylase, and an inhibition rate of 28–50% against pancreatic lipase.

[0014] This invention also discloses a method for preparing the above-mentioned herbal compound noodles, comprising the following steps: (1) Mix wheat flour, buckwheat flour, bitter buckwheat flour and oat flour evenly, and sift them to obtain the base powder; (2) Mix mulberry leaf powder, cassia seed powder, hawthorn powder, edible leaf grass powder, kudzu root powder, gynostemma pentaphyllum powder and Ganoderma lucidum spore powder, and vacuum dry to obtain functional powder; (3) Mix the base powder and functional powder, add plant extract and water, vacuum knead the dough, negative pressure 0.08MPa, time 8-12 minutes, temperature ≤25℃; (4) After the dough has matured for 30 to 40 minutes, it is extruded into shape in a twin-screw low-temperature extruder at a temperature of 40 to 60°C. (5) The shaped noodles are dried with hot air at 45-55℃ for 6-8 hours, with the humidity controlled at 60-70%, to obtain the finished product.

[0015] Preferably, the extrusion temperature is controlled in zones as follows: 40-45°C in the front section, 50-55°C in the middle section, and 45-50°C in the final section; the screw speed is 70-90 rpm.

[0016] Preferably, the drying process employs a three-stage heating, constant temperature, and cooling control: First stage: 45℃, 70% humidity, 2 hours; Middle stage: 50℃, 65% humidity, 4 hours; Last stage: 40℃, 60% humidity, 2 hours.

[0017] Compared with the prior art, the beneficial effects of the present invention are: The formula contains mulberry leaves, apocynum venetum, gynostemma pentaphyllum, kudzu root, and hawthorn, which have different physiological functions. They can work together from multiple directions, such as lowering blood sugar (inhibiting α-amylase), lowering blood lipids (inhibiting pancreatic lipase), and lowering blood pressure (dilating blood vessels and improving circulation), and have a comprehensive conditioning effect.

[0018] By employing technologies such as vacuum low-temperature drying, twin-screw low-temperature extrusion, and optional β-cyclodextrin / maltodextrin encapsulation, the thermal degradation of functional components such as flavonoids, polysaccharides, and saponins is effectively reduced, resulting in a high and stable content of functional components in the final product. Plant extracts are prepared by ultrasonic ethanol extraction or water extraction-spray drying, which is more easily absorbed than directly adding herbal powders and can improve dissolution efficiency and utilization of functional components.

[0019] By rationally controlling the proportions of buckwheat, bitter buckwheat, oats, and traditional Chinese medicine powder, and utilizing vacuum kneading and low-temperature extrusion technology, the integrity of the gluten network is significantly improved, resulting in noodles that are: well-formable and do not break; do not cloud the soup after cooking; have a chewy texture and mild flavor. Attached Figure Description

[0020] Figure 1 This is a flowchart of the preparation method of the present invention. Detailed Implementation

[0021] The embodiments of the present invention are described in detail below. Examples of the embodiments are shown in the accompanying drawings. Unless otherwise specified, the raw materials and equipment used can be purchased from the market or are commonly used in the art. The methods in the embodiments, unless otherwise specified, are conventional methods in the art. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and should not be construed as limiting the present invention.

[0022] Example 1 1. Raw material ratio Prepare the following by weight: 75 parts wheat flour, 10 parts buckwheat flour, 5 parts bitter buckwheat flour, 5 parts oat flour, 3 parts mulberry leaf powder, 3 parts cassia seed powder, 2 parts hawthorn powder, 1 part edible leaf grass powder, 3 parts kudzu root powder, 1 part gynostemma pentaphyllum powder, 0.5 parts Ganoderma lucidum spore powder, 0.2 parts salt, 30 parts water, and 2 parts plant extract.

[0023] 2. Preparation of plant extract A mixture of Apocynum venetum, Polygonatum sibiricum, Morus alba, Citrus reticulata peel, and Poria cocos in a mass ratio of 3:2:2:1:1 was pulverized to 60 mesh. 100g of the mixed powder was added to 800mL of 70% ethanol solution and extracted for 40min using an ultrasonic extractor (300W power, 40kHz frequency). After filtration, the residue was extracted again with 500mL of the same solvent. The filtrates were combined and concentrated under reduced pressure at 50℃ to a relative density of 1.12 (measured at 60℃), yielding a brownish-brown, thick paste-like extract, which was then sealed for later use.

[0024] 3. Functional powder pretreatment Mix mulberry leaf powder, cassia seed powder, hawthorn powder, edible leaf grass powder, kudzu root powder, gynostemma pentaphyllum powder, and Ganoderma lucidum spore powder evenly, place them in a vacuum drying oven, dry them at 50℃ and -0.08MPa for 30 minutes, cool them, and then pass them through a 60-mesh sieve to obtain functional powder.

[0025] 4. Mixing of composite powders Mix wheat flour, buckwheat flour, tartary buckwheat flour, and oat flour evenly, sieve through a 60-mesh sieve, and mix with functional powder in proportion for 3 minutes to ensure even powder distribution.

[0026] 5. Embedding process To improve the stability of the active ingredients, a mixture of Gynostemma pentaphyllum powder and Ganoderma lucidum spore powder was encapsulated with β-cyclodextrin at a 1:1 ratio. Encapsulation method: β-cyclodextrin was dissolved in purified water (10% solution) at 60℃, and the functional powder suspension was added and stirred for 1 hour. The mixture was then spray-dried (inlet air temperature 130℃, outlet air temperature 70℃) to obtain the encapsulated powder. This powder is used to replace the original functional powder in equal amounts.

[0027] 6. Dough preparation Add the compound powder and plant extract to a vacuum dough mixer, slowly add water and start mixing. Maintain a negative pressure of 0.08 MPa, a speed of 60 rpm, a time of 10 minutes, and a temperature below 25℃. After the dough is shaped, cover it with a moisturizing film and let it rest and mature for 35 minutes to allow the gluten structure to fully develop.

[0028] 7. Extrusion molding The matured dough is fed into a twin-screw cryogenic extruder at a screw speed of 80 rpm and temperature zones. Zone 1 (feeding section): 45℃; Second zone (mixed section): 55℃; Third zone (forming section): 48℃.

[0029] Extruded circular thin strips with a cross-sectional diameter of 1.6mm are then cut and hung on rods to form strips.

[0030] 8. Drying process Three-stage hot air drying is adopted: Initial conditions: 45℃, 70% humidity, 2 hours; Mid-section: 50℃, 65% humidity, 4 hours; Later stage: 40℃, 60% humidity, 2h.

[0031] Dry to a moisture content of ≤10%, and package after natural cooling.

[0032] 9. Product performance and function verification (1) Appearance and physicochemical properties The resulting noodles are light green with a slight yellow tinge, uniform in shape, and smooth in surface. They do not cloud the broth or break after cooking, and have a chewy texture. The noodles have a water content of 9.6%, an ash content of 1.3%, a protein content of 12.5%, and a crude fiber content of 3.8%.

[0033] (2) Content of main functional components The determination was performed using ultraviolet spectrophotometry and the phenol-sulfuric acid method: Total flavonoid content: 1.2 mg / g; Total polysaccharide content: 2.3 mg / g; Saponin content: 0.35 mg / g; Polyphenol content: 1.1 mg / g.

[0034] (3) Results of in vitro enzyme inhibition experiment The α-amylase inhibition test and pancreatic lipase inhibition test were conducted respectively. The test sample was noodle powder (80 mesh) that had been cooked, dried and pulverized. Acarbose and orlistat were used as positive controls.

[0035] The results showed that the noodles had a moderate inhibitory effect on both α-amylase and pancreatic lipase, indicating that they have potential auxiliary effects in reducing postprandial blood glucose and blood lipids.

[0036] (4) Stability test The sample was stored at 25°C in the dark for 12 months, and the main active ingredients were tested every 3 months. The decrease in total flavonoids and polysaccharide content was less than 10%, and the sensory and taste remained good, indicating that the product has excellent storage stability.

[0037] 10. Applicability and Storage This product maintains its flavor for up to 12 months when stored in a sealed container away from light at room temperature. It is suitable as a daily staple food replacement for people with hypertension, hyperlipidemia, and hyperglycemia. It is recommended to consume 50-100g per day.

[0038] Example 2 1. Raw material ratio Prepare the following by weight: 70 parts wheat flour, 15 parts buckwheat flour, 8 parts tartary buckwheat flour, 7 parts oat flour, 2 parts mulberry leaf powder, 2.5 parts cassia seed powder, 1.5 parts hawthorn powder, 3 parts edible leaf grass powder, 4 parts kudzu root powder, 0.8 parts gynostemma pentaphyllum powder, 0.3 parts Ganoderma lucidum spore powder, 0.2 parts salt, 28 parts water, and 2.5 parts plant extract.

[0039] 2. Preparation of plant extract (1) Take Apocynum venetum, Polygonatum sibiricum, mulberry, tangerine peel and Poria cocos in a mass ratio of 4:3:2:1:1 and grind them to 80 mesh.

[0040] (2) Add 10 times the amount of purified water and reflux extract in a water bath at 90°C for 2 hours; after filtration, take the filter residue and add 8 times the amount of purified water, and reflux extract again at 85°C for 1.5 hours.

[0041] (3) Combine the filtrates, filter them through a 0.45μm membrane, concentrate them under reduced pressure at 60℃ to a relative density of 1.10 (measured at 60℃), and then spray dry (inlet air temperature 140℃, outlet air temperature 75℃) to obtain brownish-yellow plant extract powder.

[0042] (4) When using, add 3% of the composite powder by weight and dissolve it in a small amount of warm water to form a uniform solution for later use.

[0043] This extraction process does not require ethanol solvent, making it suitable for large-scale production in the food industry, and the extract has a mild aroma and high stability.

[0044] 3. Functional powder pretreatment Mix mulberry leaf powder, cassia seed powder, hawthorn powder, edible leaf grass powder, kudzu root powder, gynostemma pentaphyllum powder, and Ganoderma lucidum spore powder evenly, dry them in a vacuum drying oven at 55℃ and -0.09MPa for 40 minutes, cool them, and then pass them through an 80-mesh sieve for later use.

[0045] 4. Mixing of composite powders Mix wheat flour, buckwheat flour, tartary buckwheat flour, and oat flour evenly, sieve through a 60-mesh sieve, and mix evenly with functional powder for 3-5 minutes to obtain a uniform composite powder.

[0046] 5. Embedding process Gynostemma pentaphyllum powder and kudzu root powder were mixed in a 1:1 ratio and then microencapsulated with maltodextrin. A 10% maltodextrin solution was dissolved by stirring at 60°C, and the mixed powder was added and stirred for 30 minutes. The mixture was then spray-dried (inlet air temperature 135°C, outlet air temperature 70°C). The resulting encapsulated powder replaced the original functional powder. This process significantly improves the retention rate of active substances in noodles.

[0047] 6. Dough preparation Add the compound powder to a vacuum dough mixer, start the mixer, and slowly add the plant extract and water. Maintain a negative pressure of 0.08 MPa, a mixing speed of 60 rpm, and a mixing time of 12 minutes. The dough temperature should not exceed 25℃.

[0048] After kneading the dough until smooth, let it rest and mature for 40 minutes to enhance gluten formation and water absorption uniformity.

[0049] 7. Extrusion molding The matured dough is fed into a twin-screw cryogenic extruder, with the temperature controlled as follows: Zone 1 (feeding section): 42℃; Second zone (plasticizing section): 55℃; Third zone (forming section): 50℃.

[0050] The screw rotates at 85 rpm, extruding noodles with a diameter of 1.8 mm, which are immediately cooled and shaped on the rod.

[0051] 8. Drying process Three-stage temperature-controlled drying is adopted: Initial conditions: 40℃, 70% humidity, 2 hours; Mid-term: 48℃, 65% humidity, 5 hours; Later stage: 38℃, 60% humidity, 2 hours.

[0052] Dry to a moisture content of ≤9%, cool to room temperature, and then seal in packaging.

[0053] 9. Product performance and function verification (1) Appearance and physicochemical properties The noodles obtained in Example 2 were light brownish-green in color, with neat strips, a tight cross-section, and a smooth surface. After cooking, the noodles remained intact, the broth was clear and not cloudy, and the texture was chewy with a slight herbal aroma. The noodles had a moisture content of 8.9%, ash content of 1.5%, protein content of 13.1%, and crude fiber content of 4.2%.

[0054] (2) Content of main functional components The content of the main active substances was determined by ultraviolet spectrophotometry, vanillin-sulfuric acid method, and phenol-sulfuric acid method. Total flavonoid content: 1.5 mg / g; Total polysaccharide content: 2.6 mg / g; Saponin content: 0.42 mg / g; Polyphenol content: 1.4 mg / g; Chlorogenic acid content: 0.18 mg / g.

[0055] (3) Results of in vitro enzyme inhibition experiment Using the same experimental system, the sample extract was applied to the reaction system of α-amylase and pancreatic lipase, and the inhibition rate was measured. Acarbose (α-amylase inhibitor) and orlistat (pancreatic lipase inhibitor) were used as positive controls.

[0056] As can be seen from the data, the enzyme inhibition ability of the noodles in Example 2 is slightly higher than that in Example 1. This is related to the increased proportion of buckwheat and kudzu root in its formula and the use of water extraction-spray drying extraction method to increase the content of functional substances.

[0057] (4) Stability test The samples were sealed and stored in a dry, light-protected environment at 25°C for 18 months. The content of the main functional components was measured every 6 months. The results are as follows: At 12 months, the retention rates of total flavonoids and polysaccharides were 92.5% and 91.3%, respectively. The retention rates at 18 months were 88.9% and 87.4%, respectively. The product's color and taste did not change significantly.

[0058] The results showed that the noodles had a high retention rate of functional components and good long-term storage stability, making them suitable for industrial production and sales.

[0059] 10. Applicability and Storage This product can be stably stored for 18 months in a dry environment below 25℃. It is easy to cook and can help improve blood sugar, blood lipids and blood pressure levels in the long term.

[0060] Although embodiments of the present invention have been shown and described, those skilled in the art will understand that various changes, modifications, substitutions and variations can be made to the above embodiments without departing from the principles and spirit of the present invention, the scope of which is defined by the claims and their equivalents.

Claims

1. A compound noodle made from traditional Chinese medicine with the effect of lowering blood pressure, blood sugar, and cholesterol, characterized in that... Including the following parts by weight of raw materials: The ingredients include 70-80 parts wheat flour, 10-20 parts buckwheat flour, 5-10 parts bitter buckwheat flour, 5-10 parts oat flour, 2-5 parts mulberry leaf powder, 2-4 parts cassia seed powder, 1-3 parts hawthorn powder, 1-3 parts edible leaf grass powder, 2-5 parts kudzu root powder, 0.5-2 parts gynostemma pentaphyllum powder, 0.2-1 part Ganoderma lucidum spore powder, 0.1-0.3 parts salt, 25-35 parts water, and 1-3 parts plant extract composed of Apocynum venetum, Polygonatum sibiricum, mulberry, tangerine peel, and Poria cocos.

2. The herbal compound noodles according to claim 1, characterized in that, The mass ratio of Apocynum venetum, Polygonatum sibiricum, mulberry, tangerine peel, and Poria cocos in the plant extract is (3-4):(2-3):2:1:

1.

3. The herbal compound noodles according to claim 2, characterized in that, The plant extract was prepared by the following method: S1. Crush all raw materials to 60-80 mesh; S2. Use 70% ethanol solution or purified water at 8 to 10 times the mass of the raw material for ultrasonic extraction or reflux extraction for 2 to 3 hours; S3. Filter and combine the extracts, then concentrate under reduced pressure to a relative density of 1.10–1.15; S4. Use directly or spray dry to obtain plant extract powder.

4. The herbal compound noodles according to any one of claims 3, characterized in that, Mulberry leaf powder, cassia seed powder, hawthorn powder, edible leaf grass powder, kudzu root powder, gynostemma pentaphyllum powder, and Ganoderma lucidum spore powder should be vacuum dried at 50-55℃ for 30-40 minutes before use and then passed through a 60-80 mesh sieve.

5. The herbal compound noodles according to any one of claims 4, characterized in that, To improve the stability of functional components, Gynostemma pentaphyllum powder and Ganoderma lucidum spore powder are encapsulated with β-cyclodextrin or maltodextrin, with the amount of encapsulating agent being 5-10% of the mass of the functional powder.

6. The herbal compound noodles according to any one of claims 5, characterized in that, The obtained noodles contained 1.0–1.6 mg / g of total flavonoids and 2.0–2.6 mg / g of total polysaccharides. They exhibited an inhibition rate of 30–56% on α-amylase and 28–50% on pancreatic lipase.

7. The method for preparing the herbal compound noodles according to claim 1, characterized in that, Includes the following steps: (1) Mix wheat flour, buckwheat flour, bitter buckwheat flour and oat flour evenly, and sift them to obtain the base powder; (2) Mix mulberry leaf powder, cassia seed powder, hawthorn powder, edible leaf grass powder, kudzu root powder, gynostemma pentaphyllum powder and Ganoderma lucidum spore powder, and vacuum dry to obtain functional powder; (3) Mix the base powder and functional powder, add plant extract and water, vacuum knead the dough, negative pressure 0.08MPa, time 8-12 minutes, temperature ≤25℃; (4) After the dough has matured for 30 to 40 minutes, it is extruded into shape in a twin-screw low-temperature extruder at a temperature of 40 to 60°C. (5) The shaped noodles are dried with hot air at 45-55℃ for 6-8 hours, with the humidity controlled at 60-70%, to obtain the finished product.

8. The preparation method according to claim 7, characterized in that, The extrusion temperature is controlled in zones as follows: 40-45℃ in the front section, 50-55℃ in the middle section, and 45-50℃ in the final section; the screw speed is 70-90 rpm.

9. The preparation method according to claim 8, characterized in that, The drying process employs a three-stage heating, constant temperature, and cooling control system. First stage: 45℃, 70% humidity, 2 hours; Middle stage: 50℃, 65% humidity, 4 hours; Last stage: 40℃, 60% humidity, 2 hours.

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