A fungus-medicine combined formula lipid-lowering health care naan and a preparation method thereof

Abstract

This invention discloses a medicinal herb-based lipid-lowering health-promoting naan and its preparation method. The medicinal herb-based lipid-lowering health-promoting naan comprises the following components and their weight proportions: 1000 parts wheat flour, 30-40 parts hawthorn, 25-35 parts salvia miltiorrhiza, 20-30 parts cassia seed, 15-25 parts dried tangerine peel, 3-5 parts freeze-dried bifidobacteria powder, 3-5 parts yeast, 2-4 parts edible salt, 100-150 parts unsweetened Greek yogurt, 10-15 parts honey, and 5-8 parts lemon juice. The freeze-dried bifidobacteria powder is a highly active, acid-resistant strain with a viable count ≥1×10¹. 0 CFU / g; This invention's lipid-lowering health-promoting naan combines hawthorn, salvia miltiorrhiza, cassia seed, tangerine peel, and other food-medicine homologous ingredients with bifidobacteria to achieve a "combination of bacteria and medicine." It can regulate the balance of intestinal flora and treat phlegm and dampness stagnation, thereby improving blood lipid metabolism from the root cause, addressing both the symptoms and the root cause. The low-temperature baking process combined with the addition of probiotics before consumption maximizes the preservation of the effective components of traditional Chinese medicine and the activity of probiotics, ensuring the stability of product efficacy.

Description

Technical Field

[0001] This invention relates to the field of health food technology, specifically to a medicinal herb-based lipid-lowering health naan and its preparation method. Background Technology

[0002] With the improvement of people's living standards and changes in dietary structure, the number of people with high cholesterol is increasing, and the risk of cardiovascular and cerebrovascular diseases is also rising. At present, lipid-lowering products on the market mainly include three categories: drugs, special medical foods, and health products. Although lipid-lowering drugs such as statins are effective, they have side effects such as liver and kidney damage and muscle soreness, and poor medication adherence. Special medical foods such as lipid-lowering formula powder and phytosterol drinks can only play an auxiliary role, with slow effects and monotonous taste. Health products such as red yeast rice capsules and fish oil soft capsules have varying effects, mostly targeting a single point of regulation, and may have interaction risks when taken with drugs.

[0003] Meanwhile, people with high cholesterol generally face the dilemma of "difficulty in controlling lipids and poor adherence," and existing products are unable to meet the core needs of "tasty, easy to stick to, and effective in controlling lipids." Naan, as a traditional staple food in Xinjiang, my country, is simple to process, widely consumed, and easily accepted by the public. If the lipid-lowering components that are both food and medicine can be combined with probiotics and incorporated into the production of naan to create a staple food-based lipid-lowering health food, it can effectively solve many pain points of existing products and is in line with the "Healthy China 2030" chronic disease prevention and control strategy and the orientation of inheritance and innovative development of traditional Chinese medicine. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this invention provides a combination of medicinal and herbal ingredients for lowering lipids and its preparation method. This product organically combines medicinal and edible ingredients with probiotics, combining the functions of a staple food for satiety and lowering lipids and promoting health. It has no side effects, a good taste, and high compliance, and can regulate blood lipid metabolism from the root.

[0005] To achieve the above objectives, the present invention provides the following technical solution: A type of health-promoting naan with a combination of fungi and medicinal ingredients, comprising the following components and their weight proportions: 1000 parts wheat flour, 30-40 parts hawthorn, 25-35 parts salvia miltiorrhiza, 20-30 parts cassia seed, 15-25 parts dried tangerine peel, 3-5 parts freeze-dried bifidobacteria powder, 3-5 parts yeast, 2-4 parts edible salt, 100-150 parts unsweetened Greek yogurt, 10-15 parts honey, and 5-8 parts lemon juice; Among them, the Bifidobacterium freeze-dried powder is a highly active, acid-resistant strain with a viable count ≥1×10¹. 0 CFU / g.

[0006] The preferred ingredients are: 1000 parts wheat flour, 35 parts hawthorn, 30 parts salvia miltiorrhiza, 25 parts cassia seed, 20 parts dried tangerine peel, 4 parts freeze-dried bifidobacteria powder, 4 parts yeast, 3 parts edible salt, 120 parts unsweetened Greek yogurt, 12 parts honey, and 6 parts lemon juice.

[0007] Preferably, the lyophilized Bifidobacterium powder is selected from one or more of Bifidobacterium animalis A6, Bifidobacterium PRL2010, and Bifidobacterium animalis subsp. lactis BGI-N3.

[0008] Preferably, wheat flour is replaced with one or a mixture of buckwheat flour and oat flour, with the replacement ratio being 30-50% of the weight of wheat flour; It also includes medicinal and edible excipients, which include one or more of Alisma plantago-aquatica, Polygonum multiflorum, and red adzuki bean; Hawthorn can help with digestion, promote qi circulation and remove blood stasis, and can also promote lipid metabolism and lower triglycerides and cholesterol. Danshen can promote blood circulation and remove blood stasis, and help regulate blood lipids and protect blood vessels; Cassia seeds can clear heat and moisten the intestines, and improve serum cholesterol levels; Dried tangerine peel can regulate qi and strengthen the spleen, and improve the absorption efficiency of lipid-lowering components; Bifidobacteria can regulate the balance of intestinal flora, reduce intestinal cholesterol absorption, and lower serum total cholesterol and LDL-C (bad cholesterol). The components work synergistically to achieve a triple effect of "regulating intestinal flora + treating phlegm and dampness stagnation + daily staple food", addressing both the symptoms and the root cause.

[0009] A method for preparing a lipid-lowering health-promoting naan bread with a combination of fungi and medicinal herbs as described above includes the following steps: S1: Preparation of concentrated herbal juice Mix hawthorn, salvia miltiorrhiza, cassia seed, and dried tangerine peel according to the specified ratio. After washing, add an appropriate amount of water to submerge the herbs. Bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes. Filter out the decoction and concentrate it to 1 / 3 of its original volume. Cool and set aside. The relative density of the concentrated herbal juice is 1.10-1.20 (25℃). S2: Prepare flavor base sauce Mix unsweetened Greek yogurt, honey, and lemon juice according to the specified ratio, and refrigerate to 4°C for later use. S3: Kneading and Fermentation Mix wheat flour, yeast, and salt evenly, add the herbal concentrate prepared in step S1, stir and knead into a dough, and place it in an environment of 28-30℃ to ferment for 60-90 minutes until the dough volume doubles. The amount of herbal concentrate added is 45-55% of the weight of wheat flour; when wheat flour is partially replaced with buckwheat flour or oat flour, the amount of herbal concentrate added is adjusted to 50-60% of the weight of the mixed flour. S4: Blanking and Baking Shape the fermented dough into naan bread dough, place them in an oven or tandoor oven preheated to 200-220℃, bake for 15-20 minutes until cooked, and cool to room temperature; The naan dough is 0.8-1.2cm thick. During baking, the temperature is controlled in stages with top and bottom heat. The temperature is 200-220℃ for the first 10 minutes and then drops to 180-190℃ for the next 5-10 minutes. S5: Probiotic Additives Before eating, gently mix the Bifidobacterium freeze-dried powder into the flavor base sauce prepared in step S2 according to the ratio, and serve with baked naan. The mixing temperature of the Bifidobacterium freeze-dried powder and the flavor base sauce should be ≤10℃, and the mixture should be consumed within 1 hour after mixing to ensure the activity of the probiotics.

[0010] This process uses low-temperature processing technology related to the microencapsulation principle to protect the activity of probiotics. By concentrating and extracting the effective components of traditional Chinese medicine, it ensures the stability of product efficacy while maintaining the traditional flavor and taste of naan.

[0011] Compared with the prior art, the beneficial effects of the present invention are as follows: 1. This invention combines hawthorn, salvia miltiorrhiza, cassia seed, tangerine peel and other food-medicine homologous ingredients with bifidobacteria to achieve "bacterial-medicine combination formula", which can not only regulate the balance of intestinal flora, but also regulate phlegm and dampness stagnation, improve blood lipid metabolism from the root cause, and treat both the symptoms and the root cause. 2. The product uses traditional naan as a carrier, combining the functions of a staple food for satiety and lipid-lowering and health care. It can be consumed in a wide range of scenarios, solving the problem of poor compliance of existing lipid-lowering products. 3. The process of low-temperature baking combined with the addition of probiotics before consumption maximizes the preservation of the effective ingredients of Chinese herbal medicines and the activity of probiotics, ensuring the stability of product efficacy; 4. All components are food and medicine ingredients or edible probiotics, with no artificial colors or additives, and no side effects with long-term consumption, making it highly safe; 5. The production process is simple, and large-scale production can be achieved by relying on existing naan production equipment. The cost is controllable and meets market demand and national industrial policy guidance. Detailed Implementation

[0012] Example 1: Production in a conventional environment, at home / small workshop, suitable for everyday dining scenarios. Environmental conditions: No professional industrial equipment, small production scale, requiring simple and easy-to-operate processes, suitable for room temperature storage and daily meals; A compound herbal formula for lowering lipids and promoting health includes the following components and their weight proportions: 1000 parts wheat flour, 30 parts hawthorn, 25 parts salvia miltiorrhiza, 20 parts cassia seed, 15 parts dried tangerine peel, 3 parts freeze-dried bifidobacteria powder, 3 parts yeast, 2 parts edible salt, 100 parts unsweetened Greek yogurt, 10 parts honey, and 5 parts lemon juice; wherein the freeze-dried bifidobacteria powder is a highly active, acid-resistant strain with a viable count ≥1×10¹. 0 CFU / g; The lyophilized Bifidobacterium powder is selected from Bifidobacterium animalis A6.

[0013] A method for preparing a lipid-lowering health-promoting naan bread with a combination of fungi and medicinal herbs as described above includes the following steps: S1: Preparation of concentrated herbal juice Mix hawthorn, salvia miltiorrhiza, cassia seed, and dried tangerine peel according to the specified ratio. After washing, add an appropriate amount of water to submerge the herbs. Bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes. Filter out the decoction and concentrate it to 1 / 3 of its original volume. Cool and set aside. The relative density of the concentrated herbal juice is 1.10 (25℃). S2: Prepare flavor base sauce Mix unsweetened Greek yogurt, honey, and lemon juice according to the specified ratio, and refrigerate to 4°C for later use. S3: Kneading and Fermentation Mix wheat flour, yeast, and salt evenly, add the herbal concentrate prepared in step S1, stir and knead into a dough, and place it in a 28°C environment to ferment for 90 minutes until the dough volume doubles. The amount of herbal concentrate added is 45% of the weight of wheat flour; S4: Blanking and Baking Shape the fermented dough into naan bread dough, place it in an oven or tandoor oven preheated to 200℃, bake for 15 minutes until cooked, and cool to room temperature; The naan dough is 0.8cm thick, and the baking process uses segmented temperature control with top and bottom heating elements. The temperature is 200℃ for the first 10 minutes and then drops to 180℃ for the next 5 minutes. S5: Probiotic Additives Before eating, gently mix the Bifidobacterium freeze-dried powder into the flavor base sauce prepared in step S2 according to the ratio, and serve with baked naan. The mixing temperature of the Bifidobacterium freeze-dried powder and the flavor base sauce should be ≤10℃, and the mixture should be consumed within 1 hour after mixing to ensure the activity of the probiotics.

[0014] Example 2: Industrial-scale production environment, suitable for mass production in food factories, meeting the needs of long-term storage and market circulation. Environmental conditions: Equipped with industrial-grade production equipment, it is necessary to control production costs, ensure batch stability of products, adapt to long-distance transportation and normal temperature storage scenarios, and have a shelf life of 6 months. A type of medicinal and fungal compound lipid-lowering health naan includes the following components and weight ratios: 1000 parts wheat flour, 35 parts hawthorn, 30 parts salvia miltiorrhiza, 25 parts cassia seed, 20 parts dried tangerine peel, 4 parts freeze-dried bifidobacteria powder, 4 parts yeast, 3 parts edible salt, 120 parts unsweetened Greek yogurt, 12 parts honey, and 6 parts lemon juice. Among them, the Bifidobacterium freeze-dried powder is a highly active, acid-resistant strain with a viable count ≥1×10¹. 0 CFU / g; The Bifidobacterium freeze-dried powder is a mixture of animal Bifidobacterium A6 and Bifidobacterium PRL2010 in a 1:1 ratio. It also includes medicinal and edible excipients, which include one or more of Alisma plantago-aquatica, Polygonum multiflorum, and red adzuki bean.

[0015] A method for preparing a lipid-lowering health-promoting naan bread with a combination of fungi and medicinal herbs as described above includes the following steps: S1: Preparation of concentrated herbal juice Mix hawthorn, salvia miltiorrhiza, cassia seed, and dried tangerine peel according to the specified ratio. After washing, add an appropriate amount of water to submerge the herbs. Bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes. Filter out the decoction and concentrate it to 1 / 3 of its original volume. Cool and set aside. The relative density of the concentrated herbal juice is 1.15 (25℃). S2: Prepare flavor base sauce Mix unsweetened Greek yogurt, honey, and lemon juice according to the specified ratio, and refrigerate to 4°C for later use. S3: Kneading and Fermentation Mix wheat flour, yeast, and salt evenly, add the herbal concentrate prepared in step S1, stir and knead into a dough, and place it in a 29°C environment to ferment for 75 minutes until the dough volume doubles. The amount of herbal concentrate added is 50% of the weight of wheat flour; S4: Blanking and Baking Shape the fermented dough into naan bread dough, place it in an oven or tandoor oven preheated to 210℃, bake for 18 minutes until cooked, and cool to room temperature; The naan dough is 1.0cm thick, and the baking process uses segmented temperature control with both top and bottom heating elements. The temperature is 210℃ for the first 10 minutes and then drops to 185℃ for the next 8 minutes. S5: Probiotic Additives Before eating, gently mix the Bifidobacterium freeze-dried powder into the flavor base sauce prepared in step S2 according to the ratio, and serve with baked naan. The mixing temperature of the Bifidobacterium freeze-dried powder and the flavor base sauce should be ≤10℃, and the mixture should be consumed within 1 hour after mixing to ensure the activity of the probiotics.

[0016] Example 3: Whole grains adapted to different environments, targeting individuals with blood sugar control and high fiber needs, suitable for scenarios involving diabetes and hyperlipidemia. Environmental conditions: The target population needs to control their carbohydrate intake, requiring products to be low in glycemic index, high in dietary fiber, and suitable for special dietary needs. A type of medicinal and fungal compound lipid-lowering health-preserving naan includes the following components and their weight ratios: 600 parts wheat flour, 400 parts oat flour, 40 parts hawthorn, 35 parts salvia miltiorrhiza, 30 parts cassia seed, 25 parts dried tangerine peel, 5 parts freeze-dried bifidobacteria powder, 5 parts yeast, 4 parts edible salt, 150 parts unsweetened Greek yogurt, 15 parts honey, 8 parts lemon juice, and 8 parts alisma plantago-aquatica. Among them, the Bifidobacterium freeze-dried powder is a highly active, acid-resistant strain with a viable count ≥1×10¹. 0 CFU / g; The Bifidobacterium freeze-dried powder is selected from Bifidobacterium animalis subsp. lactis BGI-N3.

[0017] A method for preparing a lipid-lowering health-promoting naan bread with a combination of fungi and medicinal herbs as described above includes the following steps: S1: Preparation of concentrated herbal juice Mix hawthorn, salvia miltiorrhiza, cassia seed, dried tangerine peel and alisma according to the ratio, wash them and add an appropriate amount of water to cover the herbs. Bring to a boil over high heat and then simmer over low heat for 40 minutes. Filter out the decoction and concentrate it to 1 / 3 of the original volume. Cool it and set it aside. The relative density of the concentrated herbal juice is 1.20 (25℃). S2: Prepare flavor base sauce Mix unsweetened Greek yogurt, honey, and lemon juice according to the specified ratio, and refrigerate to 4°C for later use. S3: Kneading and Fermentation Mix wheat flour, oat flour, yeast, and salt evenly, add the herbal concentrate prepared in step S1, stir and knead into a dough, and place it in a 30℃ environment to ferment for 60 minutes until the dough volume doubles. When wheat flour is partially replaced with buckwheat flour or oat flour, the amount of herbal concentrate added should be adjusted to 60% of the weight of the mixed flour. S4: Blanking and Baking Shape the fermented dough into naan bread dough, place it in an oven or tandoor oven preheated to 220℃, bake for 15 minutes until cooked, and cool to room temperature; The naan dough is 1.2cm thick, and the baking process uses segmented temperature control with top and bottom heat. The temperature is 220℃ for the first 10 minutes and then drops to 190℃ for the next 5 minutes. S5: Probiotic Additives Before eating, gently mix the Bifidobacterium freeze-dried powder into the flavor base sauce prepared in step S2 according to the ratio, and serve with baked naan. The mixing temperature of the Bifidobacterium freeze-dried powder and the flavor base sauce should be ≤10℃, and the mixture should be consumed within 1 hour after mixing to ensure the activity of the probiotics.

[0018] Comparative Example 1: Probiotic-free formula (comparing the effect of probiotics on lipid-lowering effects) Environmental conditions: Same as in Example 2, except that the Bifidobacterium component was removed, and all other conditions were the same.

[0019] A type of medicinal herb formula for lowering lipids and health benefits includes the following components and their weight ratios: 1000 parts wheat flour, 35 parts hawthorn, 30 parts salvia miltiorrhiza, 25 parts cassia seed, 20 parts dried tangerine peel, 4 parts yeast, 3 parts edible salt, 120 parts unsweetened Greek yogurt, 12 parts honey, and 6 parts lemon juice. The preparation method of a combination of bacteria and medicine for lowering lipids and health care is completely the same as that in Example 2, except that the "probiotic addition" step is omitted.

[0020] Comparative Example 2: Single Chinese Herbal Formula (Comparing the differences between "combined fungus and herbal medicine formula" and single food-medicine homology ingredients) Environmental conditions: Same as in Example 2, except that hawthorn is retained as a single food and medicinal ingredient, while salvia miltiorrhiza, cassia seed, and tangerine peel are removed, and all other conditions are the same.

[0021] A type of naan bread with a combination of fungi and medicinal ingredients for lowering lipids includes the following components and their weight ratios: 1000 parts wheat flour, 80 parts hawthorn, 4 parts freeze-dried Bifidobacterium powder, 4 parts yeast, 3 parts edible salt, 120 parts unsweetened Greek yogurt, 12 parts honey, and 6 parts lemon juice. Among them, the number of live bacteria in the lyophilized Bifidobacterium powder is ≥1×10¹ 0 CFU / g; The Bifidobacterium freeze-dried powder is a compound of animal Bifidobacterium A6 and Bifidobacterium PRL2010; The preparation method of the above-described combination of fungi and medicinal herbs for lowering lipids and health care is completely consistent with Example 2.

[0022] Comparative Example 3: Existing lipid-lowering health products (commercially available red yeast rice capsules, compared with the lipid-lowering effect and compliance of the product of this invention) Environmental conditions: For normal consumption scenarios, choose mainstream commercially available red yeast rice capsules (labeled with "assistive function in lowering blood lipids") and consume according to the recommended dosage in the instructions.

[0023] Product Information: Commercially available red yeast rice capsules contain 0.3g of red yeast rice extract per capsule. The recommended dosage is 1 capsule twice daily, taken with warm water.

[0024] Experimental Example 1. Ninety volunteers with high cholesterol (serum total cholesterol ≥ 5.2 mmol / L) and no serious liver or kidney disease were selected and randomly divided into 6 groups of 15 each, corresponding to Examples 1-3 and Comparative Examples 1-3, respectively. There were no significant differences in age, gender, and initial blood lipid levels among the groups (P>0.05), making them comparable. 2. Breeding and Management: Dosage: Examples 1-3, Comparative Examples 1-2: 100g twice daily (naan bread + matching flavor base sauce); Comparative Example 3: 1 capsule twice daily, taken with warm water; Experiment duration: 3 months. During this period, all volunteers maintained their regular diet and lifestyle and did not take any other lipid-lowering products. Detection indicators: Serum total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) levels were measured before the start of the experiment, i.e., 0 months, 1 month, and 3 months after the experiment; after the experiment, volunteer compliance (number of days as required / total number of experimental days × 100%) and taste satisfaction (maximum score of 10, with 8 points or above being satisfactory) were calculated. 3. The experimental results are shown in the table below:

[0025] The results of the above comparative experiments show that: 1. Lipid-lowering effect: The reduction rates of TC and LDL-C in Examples 1-3 were significantly higher than those in Comparative Examples 1-3 (P<0.05), with Example 2 showing the best effect, with a TC reduction rate of 30.8% and an LDL-C reduction rate of 32.9% after 3 months; the lipid-lowering effects of Comparative Examples 1 and 2 were significantly weakened, indicating that the synergistic effect of the "bacterial-drug combination" is the key to lipid-lowering. 2. Compliance: The compliance rate of volunteers in Examples 1-3 all exceeded 90%, which was significantly higher than that in Comparative Example 3. This is because the product of the present invention is in the form of daily staple food, which is convenient to consume and has a good taste, thus solving the pain point of "difficulty in adhering" to traditional health products. 3. Taste satisfaction: The taste satisfaction of Examples 1-3 was relatively high, with 12-14 people satisfied. However, Comparative Example 3, as a capsule formulation, had no taste advantage, and only 3 people were satisfied with the convenience of taking it. This further verifies the rationality of the "staple food" design of the present invention.

Claims

1. A medicinal herb-based formula for lowering lipids and promoting health, characterized in that, The product contains the following components and their weight proportions: 1000 parts wheat flour, 30-40 parts hawthorn, 25-35 parts salvia miltiorrhiza, 20-30 parts cassia seed, 15-25 parts dried tangerine peel, 3-5 parts freeze-dried bifidobacteria powder, 3-5 parts yeast, 2-4 parts edible salt, 100-150 parts unsweetened Greek yogurt, 10-15 parts honey, and 5-8 parts lemon juice. Among them, the Bifidobacterium freeze-dried powder is a highly active, acid-resistant strain with a viable count ≥1×10¹. 0 CFU / g.

2. The lipid-lowering and health-promoting naan bread with a combination of fungi and medicinal herbs according to claim 1, characterized in that, The weight ratio of each component is as follows: 1000 parts wheat flour, 35 parts hawthorn, 30 parts salvia miltiorrhiza, 25 parts cassia seed, 20 parts dried tangerine peel, 4 parts freeze-dried bifidobacteria powder, 4 parts yeast, 3 parts edible salt, 120 parts unsweetened Greek yogurt, 12 parts honey, and 6 parts lemon juice.

3. The lipid-lowering and health-promoting naan bread with a combination of fungi and medicinal herbs according to claim 1, characterized in that, The Bifidobacterium freeze-dried powder is selected from one or more of Bifidobacterium animalis A6, Bifidobacterium PRL2010, and Bifidobacterium animalis subsp. lactis BGI-N3.

4. The medicinal herb-based lipid-lowering health-promoting naan according to claim 1, characterized in that, Wheat flour can be replaced with one or a mixture of buckwheat flour, oat flour and wheat flour, at a ratio of 30-50% of the weight of wheat flour.

5. The lipid-lowering and health-promoting naan bread with a combination of fungi and medicinal herbs according to claim 1, characterized in that, It also includes medicinal and edible excipients, which include one or more of Alisma plantago-aquatica, Polygonum multiflorum, and red adzuki bean.

6. A method for preparing a lipid-lowering health-promoting naan bread with a combination of fungi and medicinal herbs as described in any one of claims 1-5, characterized in that, Includes the following steps: S1: Preparation of concentrated herbal juice Mix hawthorn, salvia miltiorrhiza, cassia seed, and dried tangerine peel according to the specified ratio. After washing, add an appropriate amount of water to submerge the herbs. Bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes. Filter out the decoction and concentrate it to 1 / 3 of its original volume. Cool and set aside. S2: Prepare flavor base sauce Mix unsweetened Greek yogurt, honey, and lemon juice according to the specified ratio, and refrigerate to 4°C for later use. S3: Kneading and Fermentation Mix wheat flour, yeast, and salt evenly, add the herbal concentrate prepared in step S1, stir and knead into a dough, and place it in an environment of 28-30℃ to ferment for 60-90 minutes until the dough volume doubles. S4: Blanking and Baking Shape the fermented dough into naan bread dough, place them in an oven or tandoor oven preheated to 200-220℃, bake for 15-20 minutes until cooked, and cool to room temperature; S5: Probiotic Additives Before eating, gently mix the Bifidobacterium freeze-dried powder into the flavor base sauce prepared in step S2 according to the ratio, and serve with baked naan.

7. The preparation method of a medicinal herb-based lipid-lowering health-promoting naan according to claim 6, characterized in that, In step S1, the relative density of the concentrated herbal juice is 1.10-1.20 (25℃).

8. The preparation method of a lipid-lowering health-promoting naan bread with a combination of fungi and medicinal herbs according to claim 6, characterized in that, In step S3, the amount of herbal concentrate added is 45-55% of the weight of wheat flour; when wheat flour is partially replaced with buckwheat flour or oat flour, the amount of herbal concentrate added is adjusted to 50-60% of the weight of the mixed flour.

9. The method for preparing a lipid-lowering health-promoting naan bread with a combination of fungi and medicinal herbs according to claim 6, characterized in that, In step S4, the thickness of the naan dough is 0.8-1.2cm. During the baking process, the temperature is controlled in sections with top and bottom heat. The temperature is 200-220℃ for the first 10 minutes and then drops to 180-190℃ for the next 5-10 minutes.

10. The method for preparing a lipid-lowering health-promoting naan bread with a combination of fungi and medicinal herbs according to claim 6, characterized in that, In step S5, the mixing temperature of the Bifidobacterium freeze-dried powder and the flavor base sauce is ≤10℃, and the mixture should be consumed within 1 hour after mixing to ensure the activity of the probiotics.

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