Lily white kidney bean chewable tablet and preparation method thereof

Abstract

A lily and white kidney bean chewable tablet and its preparation method belong to the field of chewable tablet processing technology. The lily and white kidney bean chewable tablet comprises the following components in parts by weight: 20 parts dried lily powder, 25 parts white kidney bean powder, 10 parts maltodextrin, 5 parts sorbitol, 1 part magnesium stearate, 0.4 parts citric acid, and an appropriate amount of purified water. This invention disrupts part of the starch structure in lily, making its mucilage more easily absorbed by the human body. This component has an auxiliary effect on regulating blood lipids. The processing of white kidney beans avoids the phytohemagglutinin and trypsin inhibitors they contain, which hinder protein absorption and irritate the gastrointestinal tract. It also maximizes the retention of dietary fiber and B vitamins in white kidney beans, helping to control blood sugar and lower blood lipids.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a lily and white kidney bean chewable tablet and its preparation method. Background Technology

[0002] Lily bulbs contain mucilage and polysaccharides, providing a gentle soothing sensation and balancing the "sugar-controlling" properties of functional ingredients with the body's comfort needs. White kidney bean extract can inhibit the activity of some amylases, helping to reduce post-meal carbohydrate absorption; its beneficial components, such as α-amylase inhibitors, are increasingly recognized by the public. Currently, there is a pressing need for a chewable tablet combining lily bulbs and white kidney beans, aiming to integrate traditional health-promoting ingredients with modern sugar-control requirements. This would retain the soothing properties of lily bulbs while leveraging the functional components of white kidney beans to aid in dietary management, offering a new option for those seeking convenience and health. This technology has significant market value.

[0003] Chewable tablets require no preparation and are convenient to take before meals. Compared to the swallowing barrier of pills and the inconvenience of mixing powders, chewable tablets can be infused with natural flavors, making them more palatable and improving long-term adherence. While various chewable tablet products are currently available on the market, those using lily bulbs and white kidney beans as primary ingredients are relatively few. Therefore, there is an urgent need to develop a lily bulb and white kidney bean chewable tablet that retains its active ingredients intact, has a superior taste, and a stable manufacturing process to fill this market gap. Summary of the Invention

[0004] In view of the above, the present invention provides a lily and white kidney bean chewable tablet and a method for preparing the same, in order to solve at least one technical problem existing in the background art.

[0005] The present invention provides the following technical solution: a lily and white kidney bean chewable tablet, comprising the following components in parts by weight: 20 parts dried lily powder, 25 parts white kidney bean powder, 10 parts maltodextrin, 5 parts sorbitol, 1 part magnesium stearate and 0.4 parts citric acid, wherein the lily powder is used to prevent gastric mucosal damage caused by taking white kidney bean powder.

[0006] This invention also provides a method for preparing lily and white kidney bean chewable tablets, comprising: S1, lilies are cooked at high temperature, dried at low temperature and pulverized; S2, white kidney beans are cooked at high temperature, dried at low temperature and then ground; S3, mix powders to form wet granules; S4, dried and granulated; S5, compress into tablets to obtain lily and white kidney bean chewable tablets.

[0007] Preferably, the high-temperature cooking, low-temperature drying and pulverizing steps of the lily are as follows: after washing the lily to remove impurities, it is cooked at 100°C for 4 minutes, then rapidly cooled to 50°C, vacuum dried at 50°C for 5 hours, and then pulverized through a 100-mesh sieve to obtain the desired dried lily powder.

[0008] Preferably, the steps of high-temperature cooking, low-temperature drying and pulverizing white kidney beans are as follows: white kidney beans are washed, soaked in cold water and peeled, cooked at 100°C, dried in a dryer at 70°C until the moisture content is ≤8%, and the dried white kidney beans are pulverized and passed through a 100-mesh sieve to obtain white kidney bean powder.

[0009] Preferably, the step of preparing wet granules from the mixed powder involves mixing 20 parts by weight of dried lily powder, 25 parts by weight of white kidney bean powder, 10 parts by weight of maltodextrin and 5 parts by weight of sorbitol evenly, adding a binder while stirring until a soft material with uniform texture is formed, and then passing it through an 18-mesh sieve to obtain wet granules.

[0010] Preferably, the drying and granulation step involves drying the wet granules at 65°C to a moisture content of 7%, cooling them to room temperature, granulating them through a 20-mesh sieve, adding 1 part by weight of magnesium stearate and 0.4 parts by weight of citric acid, mixing for 15 minutes to obtain the initial product.

[0011] Preferably, the tableting step involves feeding the initial product obtained in step S4 into a tablet press, adjusting the pressure to 4 MPa, and pressing it into chewable tablets.

[0012] Preferably, the pressed chewable tablets have a diameter of 10 mm and a thickness of 4 mm.

[0013] Preferably, the adhesive is a 50% ethanol solution.

[0014] Preferably, the cold water soaking time is 3 hours.

[0015] The technical effects and advantages of this invention are as follows: The process and method used in this invention can retain the effective components of lily and white kidney bean to the maximum extent. This invention destroys part of the starch structure in lily, making its mucilage (such as polysaccharides) more easily absorbed by the human body. This component has an auxiliary effect on regulating blood lipids. The treatment of white kidney bean can avoid the phytohemagglutinin and trypsin inhibitor contained in it from hindering protein absorption and irritating the stomach and intestines. It can retain the dietary fiber and B vitamins in white kidney bean to the maximum extent, which helps to control blood sugar and lower blood lipids.

[0016] This invention employs a combination of high and low temperature technology with pretreatment processes including vacuum drying and pulverization to maximize the retention of the effective components of lily bulbs and white kidney beans. The process steps are clear, the parameters are well-defined, and industrial-scale mass production is feasible. Attached Figure Description

[0017] Figure 1 This is an experimental diagram showing the disintegration time of the lily and white kidney bean chewable tablets of the present invention.

[0018] Figure 2 This is the in vitro starch digestion and glucose release kinetic curve of the lily and white kidney bean chewable tablets of the present invention.

[0019] Figure 3 The in vitro dissolution curve of the active ingredient in the lily and white kidney bean chewable tablets of this invention is shown. Detailed Implementation

[0020] This invention provides a lily and white kidney bean chewable tablet, comprising the following raw material components in parts by weight: 20 parts dried lily powder, 25 parts white kidney bean powder, 10 parts maltodextrin, 5 parts sorbitol, 1 part magnesium stearate, and 0.4 parts citric acid.

[0021] The polysaccharides in lily powder are used to prevent gastric mucosal damage caused by consuming white kidney bean powder. The *Ben Cao Jing Shu* (Commentary on the Materia Medica) states, "Lily is cold in nature; those with weak spleen and stomach should not consume it, as prolonged use can damage yang, leading to abdominal distension and loose stools." This proves that lily should not be consumed alone for extended periods, otherwise it can damage those with weak spleen and stomach. White kidney beans are neutral in nature and sweet in taste, possessing the effects of dispelling dampness and invigorating qi. However, the *Ben Cao Gang Mu* (White Bean section) states, "White beans, when consumed for a long time, can cause abdominal distension and qi stagnation in the middle jiao." Long-term consumption alone can damage the stomach meridian. This application combines lily and white kidney beans to neutralize their properties, while utilizing the polysaccharides in lily powder to prevent gastric mucosal damage caused by consuming white kidney bean powder. The combination is gentle and moistening without being drying, strengthening the spleen without harming yin, retaining the moistening properties of lily while avoiding damage to the gastric mucosa, making it suitable for long-term consumption.

[0022] This invention also provides a method for preparing lily and white kidney bean chewable tablets, comprising the following steps: S1, High-temperature cooking, low-temperature drying and pulverization of lily: After washing and removing impurities, lily is cooked at 100℃ for 4 minutes, then rapidly cooled to 50℃ and vacuum dried at 50℃ for 5 hours. Through high-temperature cooking and rapid cooling drying of lily, the taste of lily is enriched, thereby increasing the sweetness of lily and white kidney bean chewable tablets. Then, it is pulverized through a 100-mesh sieve to obtain the required dried lily powder. S2, High-temperature cooking, low-temperature drying and grinding of white kidney beans: After washing and soaking in cold water for 3 hours, white kidney beans are peeled, cooked at 100℃, and then dried in a dryer at 70℃ until the moisture content is ≤8%. The dried white kidney beans are then ground and passed through a 100-mesh sieve to obtain dried white kidney bean powder.

[0023] S3, Mixing powders to make wet granules: Mix 20 parts by weight of dried lily powder, 25 parts by weight of white kidney bean powder, 10 parts by weight of maltodextrin and 5 parts by weight of sorbitol evenly, add a binder, which is a 50% ethanol solution, and stir while adding until a soft material with uniform texture is formed, and obtain wet granules by passing it through an 18-mesh sieve.

[0024] S4, Drying and granulation: Dry the wet granules at 65℃ to a moisture content of 7%, cool to room temperature, and then granulate through a 20-mesh sieve. Add 1 part by weight of magnesium stearate and 0.4 parts by weight of citric acid, mix for 15 minutes, and obtain the initial product.

[0025] S5, Tableting: The initial product obtained in step S4 is fed into a tablet press, and the pressure is adjusted to 4MPa to compress it into chewable tablets with a diameter of 10mm and a thickness of 4mm. The resulting chewable tablets have a uniform color, a moderately sweet and sour taste, and retain the active ingredients intact. They can be sealed and stored at room temperature for 6 months without moisture absorption or deterioration.

[0026] Experiment 1 Disintegration Time Test: Reference Figure 1 As shown, lily and white kidney bean chewable tablets were repeatedly placed in purified water and then placed in a constant-temperature shaking incubator for low-speed shaking observation. To simulate the temperature of the human oral cavity, the incubator temperature was set to 37 ℃, and purified water was used to simulate saliva. The results showed that the lily and white kidney bean chewable tablets could quickly absorb water and soften upon contact with water, resulting in a loose texture. A three-minute countdown test was conducted, and the average complete disintegration time of the lily and white kidney bean chewable tablets was less than 3 minutes. After disintegration, the particles were fine and uniform, without any hard, unmelted clumps. This indicates that the lily and white kidney bean chewable tablets disintegrate rapidly under moist oral conditions, exhibit excellent dispersion performance, and are beneficial for the dissolution and release of active ingredients after entering the gastrointestinal tract.

[0027] Experiment 2: Detection of particle fineness and dispersibility: The lily and white kidney bean chewable tablets were ground into a fine powder and filtered through an 80-mesh standard sieve. All the powder passed through the sieve, resulting in a uniform particle size and fine texture. A 2g sample of the powder was weighed using an electronic balance and placed in purified water at room temperature. The sample wetted quickly, settled evenly, and dispersed uniformly in water with slight stirring, without stratification, demonstrating good dispersion stability. This indicates that the lily and white kidney bean chewable tablets have a suitable particle size, good water dispersibility, and are beneficial for digestion and absorption.

[0028] Experiment 3: α-glucosidase inhibitory activity test: The lily and white kidney bean chewable tablets were ground to prepare the test solution. The inhibitory effect on α-glucosidase was determined using the DNS colorimetric method, with a blank control group included. The sample solution, enzyme solution, and starch substrate were added sequentially at pH 6.8 and 37 ℃ for isothermal reaction. After color development, the absorbance was measured at 540 nm, and the inhibition rate was calculated. The results showed that the inhibitory effect of the lily and white kidney bean chewable tablets was concentration-dependent, with the inhibitory effect increasing with increasing concentration, reaching a maximum inhibition rate of 50.1%. It effectively inhibited the breakdown of carbohydrates into glucose, slowed the rate of sugar absorption, and had a good auxiliary effect in reducing postprandial blood glucose elevation.

[0029] Experiment 4 In vitro starch digestion kinetics test (low glycemic index verification): The experimental group consisted of lily bulb and white kidney bean chewable tablets, with ordinary starch as a control. Glucose release was measured at 0, 10, 30, 60, 90, and 120 min. The in vitro starch digestion glucose release kinetic curve of the lily bulb and white kidney bean chewable tablets was obtained by referring to... Figure 2 As shown, the horizontal axis represents digestion time (min), and the vertical axis represents glucose release rate (%). With prolonged digestion time, the release rate increased in both groups; the lily and white kidney bean chewable tablets exhibited lower glucose release throughout the digestion process, slower starch breakdown, and higher resistant starch content, demonstrating excellent low-glycemic index characteristics.

[0030] The experimental group consisted of lily and white kidney bean chewable tablets, with glucose release data of 0%, 11.2%, 23.5%, 36.8%, 47.2%, and 53.6%. The control group consisted of regular starch, and the glucose release data were: 0, 22.6%, 45.3%, 68.5%, 83.2%, and 91.7%.

[0031] The resistant starch content of the lily and white kidney bean chewable tablets was measured to be 9.25%, while that of ordinary starch was only 2.18%. The results showed that, under the same digestion time, the glucose release rate of the lily and white kidney bean chewable tablets was significantly lower than that of the control group. The starch hydrolysis process was slow, the resistant starch contained was not easily digested and decomposed, and the carbohydrate decomposition and absorption were slow. It has the characteristics of slow digestion and low glycemic metabolism, which can steadily inhibit the rise in postprandial blood glucose.

[0032] Experiment 5 In vitro gastrointestinal digestion and dissolution test: Experimental durations: 0, 60, 120, 180, and 240 min; Dissolution rates of lily polysaccharides: 0%, 18.5%, 29.6%, 37.8%, and 42.1%; Dissolution rates of active ingredients from white kidney beans: 0%, 25.3%, 33.5%, 48.2%, 59.0%; Reference curve of in vitro dissolution of active ingredients in lily and white kidney bean chewable tablets Figure 3As shown, in a simulated continuous digestive environment test of the gastrointestinal tract, the active ingredients of the lily and white kidney bean chewable tablets dissolve slowly in the acidic environment of the stomach, and the dissolution rate gradually increases in the neutral environment of the intestine. The active substances are continuously released. Combined with 3kDa ultrafiltration detection, the release of small molecules is good and the release of components is stable and moderate, which avoids the rapid rise of blood sugar from sugar and ensures the full absorption and utilization of active ingredients.

[0033] Comprehensive experiments 1 to 5 show that the lily and white kidney bean chewable tablets of the present invention disintegrate rapidly in the oral cavity, with fine particles and excellent water dispersibility; they can significantly inhibit α-glucosidase activity, reduce starch hydrolysis rate, increase the proportion of resistant starch, slow down glucose release, and exhibit low glycemic index characteristics; the active ingredients dissolve slowly and continuously, small molecules precipitate well, and the digestion and absorption performance is excellent, which can stably regulate postprandial blood glucose metabolism.

[0034] In conclusion, the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A lily and white kidney bean chewable tablet, characterized in that: The product contains the following components in parts by weight: 20 parts dried lily powder, 25 parts white kidney bean powder, 10 parts maltodextrin, 5 parts sorbitol, 1 part magnesium stearate, and 0.4 parts citric acid. The lily powder is used to prevent gastric mucosal damage caused by consuming white kidney bean powder.

2. The method for preparing the lily and white kidney bean chewable tablets according to claim 1, characterized in that, include: S1, lilies are cooked at high temperature, dried at low temperature and pulverized; S2, white kidney beans are cooked at high temperature, dried at low temperature and then ground; S3, mix powders to form wet granules; S4, dried and granulated; S5, compress into tablets to obtain lily and white kidney bean chewable tablets.

3. The preparation method according to claim 2, characterized in that: The steps of high-temperature cooking, low-temperature drying and pulverizing of lilies are as follows: after washing and removing impurities, the lilies are cooked at 100°C for 4 minutes, then rapidly cooled to 50°C, and vacuum dried at 50°C for 5 hours. Finally, the lilies are pulverized through a 100-mesh sieve to obtain the desired dried lily powder.

4. The preparation method according to claim 2, characterized in that: The steps of high-temperature cooking, low-temperature drying and pulverizing white kidney beans are as follows: white kidney beans are washed, soaked in cold water and peeled, cooked at 100°C, dried in a dryer at 70°C until the moisture content is ≤8%, and then pulverized and passed through a 100-mesh sieve to obtain white kidney bean powder.

5. The preparation method according to claim 2, characterized in that: The step of making wet granules from the mixed powder is to mix 20 parts by weight of dried lily powder, 25 parts by weight of white kidney bean powder, 10 parts by weight of maltodextrin and 5 parts by weight of sorbitol evenly, add a binder while stirring until a soft material with uniform texture is formed, and then pass it through an 18-mesh sieve to obtain wet granules.

6. The preparation method according to claim 2, characterized in that: The drying and granulation step involves drying the wet granules at 65°C to a moisture content of 7%, cooling them to room temperature, granulating them through a 20-mesh sieve, adding 1 part by weight of magnesium stearate and 0.4 parts by weight of citric acid, mixing for 15 minutes to obtain the initial product.

7. The preparation method according to claim 2, characterized in that: The tableting step involves feeding the initial product obtained in step S4 into a tablet press, adjusting the pressure to 4 MPa, and pressing it into chewable tablets.

8. The preparation method according to claim 7, characterized in that: The compressed chewable tablets are 10mm in diameter and 4mm thick.

9. The preparation method according to claim 5, characterized in that: The adhesive is a 50% ethanol solution.

10. The preparation method according to claim 4, characterized in that, The cold water soaking time is 3 hours.

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