A modulatory diet containing mulberry leaf gamma-aminobutyric acid and polyphenol and a preparation method thereof

Abstract

This invention discloses a regulatory dietary supplement containing mulberry leaf γ-aminobutyric acid (GABA) and polyphenols, and its preparation method, belonging to the field of dietary food technology. It consists of the following raw materials in parts by weight: 15-30 parts mulberry leaf extract, 40-60 parts cereal base, 10-20 parts plant protein powder, 5-15 parts dietary fiber, 2-8 parts mineral fortifier, and 1-5 parts natural sweetener; the mulberry leaf extract contains ≥8 mg / g GABA and ≥15 mg / g total polyphenols; the mineral fortifier is potassium salt, with a sodium content ≤120 mg / 100g and a potassium content ≥500 mg / 100g. The preparation method includes: compound enzymatic hydrolysis-ultrasonic synergistic extraction of mulberry leaf extract, low-temperature drying and pulverization of barley grass powder, premixing and masking the flavor of the mineral fortifier and protein powder, and total granulation. This invention utilizes the synergistic effect of GABA and polyphenols on the neurovascular dual pathway, providing dual functions of soothing emotions and assisting in blood pressure regulation. It is also low in sodium and high in potassium, with an excellent taste, making it suitable for daily dietary supplementation and functional meal replacement for people who value a healthy lifestyle and those with special nutritional needs.

Description

Technical Field

[0001] This invention relates to the field of special dietary food technology, and in particular to a regulatory diet containing mulberry leaf γ-aminobutyric acid and polyphenols and its preparation method. Background Technology

[0002] With the accelerated pace of modern life and increasing work pressure, the proportion of people in a sub-healthy state continues to rise. According to the World Health Organization (WHO), more than one billion people worldwide suffer from mental stress and sleep disorders, mainly manifested as anxiety, tension, insomnia, and fatigue. Being under prolonged high pressure not only affects quality of life but also induces health problems such as hypertension, cardiovascular disease, and weakened immunity. At the same time, the health risks of an unhealthy diet, especially a high-sodium diet, are receiving increasing attention. High sodium intake is a significant risk factor for hypertension, and approximately 3 million deaths globally each year are related to high-sodium diets. The WHO recommends that adults consume less than 2g of sodium daily and increase potassium intake to more than 3.5g to maintain electrolyte balance and protect cardiovascular health. However, due to the widespread addition of salt to modern processed foods, the vast majority of the global population struggles to meet this recommendation.

[0003] Mulberry leaves (Morus alba L.) are a traditional Chinese medicinal and edible resource with a long history of cultivation and application. Modern research shows that mulberry leaves are rich in various bioactive components, among which γ-aminobutyric acid (GABA) is an important inhibitory neurotransmitter with physiological functions such as lowering blood pressure, improving brain cell metabolism, anti-arrhythmia, and relieving nervous tension. Studies have found that the GABA content in mulberry leaves is 2 to 3 times that of ordinary green tea, making it an excellent source of natural GABA. Mulberry leaf polyphenols (mainly including flavonoids and phenolic acids) have significant antioxidant activity, capable of scavenging free radicals, improving vascular endothelial function, and regulating glucose and lipid metabolism. Furthermore, the unique alkaloid 1-deoxynojirimycin (1-DNJ) in mulberry leaves can competitively inhibit α-glucosidase activity, delaying carbohydrate digestion and absorption, and helping to control postprandial blood glucose levels. The synergistic effect of these active components gives mulberry leaves a unique advantage in the development of functional foods.

[0004] Barley grass powder is a functional food ingredient processed from young barley leaves. It is rich in chlorophyll, vitamins, minerals, and active enzymes. Notably, barley grass powder has a naturally high potassium and low sodium content, with potassium content reaching over 1800mg / 100g. It also contains abundant GABA (approximately 270mg / 100g), making it an ideal base for developing low-sodium, high-potassium functional foods. Sprouted brown rice, oats, and other whole grain ingredients are also rich in dietary fiber, B vitamins, and active ingredients such as GABA.

[0005] Currently, the market lacks specialized dietary products for people under stress and those at risk of hypertension. Existing products suffer from the following shortcomings: First, they are functionally limited, focusing either solely on lowering blood pressure or solely on calming the nerves and aiding sleep, lacking products that combine both functions; second, their formulations are poorly designed, with some products adding excessive sodium to improve taste, contradicting the goal of lowering blood pressure; third, outdated active ingredient extraction technology results in low levels of effective components and poor bioavailability; and fourth, their product form and taste fail to meet consumer needs, leading to low acceptance. Therefore, organically combining the active ingredients of mulberry leaves with the concept of a low-sodium diet to develop a specialized dietary product that both relieves nervous tension and helps regulate blood pressure not only meets the health needs of modern people but also has significant market value and social significance. Summary of the Invention

[0006] This invention aims to provide a regulatory dietary supplement containing mulberry leaf γ-aminobutyric acid (GABA) and polyphenols, along with its preparation method, to address the problems of existing products such as limited functionality, high sodium content, low retention of active ingredients, and poor taste. A combined enzymatic hydrolysis-ultrasound synergistic extraction technology is used to enrich mulberry leaf GABA and polyphenols, while a low-temperature drying process using barley grass powder achieves efficient retention of active ingredients. Potassium salts are used instead of sodium salts, and natural sweeteners are added to ensure low sodium and high potassium content while improving the product's taste. The final product is a special dietary supplement with dual functions of relieving nervous tension and assisting in blood pressure regulation, high content of active ingredients, and excellent taste.

[0007] To achieve the above-mentioned objectives, the present invention provides the following technical solution: In a first aspect, the present invention provides a regulatory diet containing mulberry leaf γ-aminobutyric acid (GABA) and polyphenols, comprising the following raw materials in parts by weight: 15-30 parts of mulberry leaf extract prepared by compound enzymatic hydrolysis-ultrasound synergistic extraction technology, 40-60 parts of cereal base, 10-20 parts of plant protein powder, 5-15 parts of dietary fiber, 2-8 parts of mineral fortifier, and 1-5 parts of natural sweetener; wherein the mulberry leaf extract contains γ-aminobutyric acid ≥8 mg / g and total polyphenols ≥15 mg / g, and the weight ratio of GABA to total polyphenols is 1:1.5-1:2.5; the mineral fortifier is potassium salt; the sodium content of the special diet is ≤120 mg / 100g, and the potassium content is ≥500 mg / 100g.

[0008] Furthermore, the grain base contains barley grass powder prepared using a plant-based ambient temperature drying and pulverizing technology, with a potassium content ≥1800mg / 100g and a γ-aminobutyric acid content ≥270mg / 100g.

[0009] Furthermore, the mineral fortifier is selected from one or more combinations of potassium chloride, potassium citrate, potassium lactate, potassium malate, and potassium fumarate; the mineral fortifier and plant protein powder are premixed in a weight ratio of 1:3 to 1:8 to form a mineral premix.

[0010] Furthermore, the natural sweetener is a combination of steviol glycosides and erythritol, with a weight ratio of 1:10 to 1:30.

[0011] Secondly, the present invention provides a method for preparing the above-mentioned regulatory diet containing mulberry leaf γ-aminobutyric acid and polyphenols, comprising the following steps: (1) Extraction of active ingredients from mulberry leaves: After blanching, drying and pulverizing fresh mulberry leaves, add 8-12 times the amount of water, adjust the pH to 5.0-6.0, add 0.5-1.5% of the weight of mulberry leaf powder of compound enzyme, and enzymatically hydrolyze at 45-55℃ for 60-90 min; then raise the temperature to 70-80℃ and sonicate for 30-50 min; filter, concentrate and spray dry to obtain mulberry leaf extract; (2) Grain base material pretreatment: Grind the germinated brown rice and oats into powder and mix them with barley grass powder; (3) Mineral fortifier premix: Potassium salt and plant protein powder are mixed at a ratio of 1:3 to 1:8 to obtain mineral premix; (4) Total mixing and granulation: Mix the above raw materials with dietary fiber and natural sweetener, granulate, and dry to a moisture content of ≤5%.

[0012] Furthermore, in step (1), the compound enzyme is a mixture of cellulase and pectinase in a mass ratio of 1:1 to 3:1; and the ultrasonic extraction power is 200-300W.

[0013] Furthermore, in step (1), the mulberry leaves are blanched using a microwave-steam combined blanching process: first, microwave treatment is applied for 30-60 seconds to raise the leaf temperature to 85-90℃, and then saturated steam is introduced for 1-2 minutes.

[0014] Furthermore, the preparation of barley grass powder in step (2) includes: pre-cooling fresh barley grass at 5-15℃ for 2-4 hours, then dehydrating it in a dehumidified air stream at 25-35℃ until the moisture content is ≤8%, and finally pulverizing it to 80-120 mesh at ≤20℃.

[0015] Furthermore, in the product, γ-aminobutyric acid and total polyphenols work synergistically in the neurovascular dual pathway: γ-aminobutyric acid exerts a central nervous system inhibitory effect by activating GABA receptors, while polyphenols promote vasodilation by activating endothelial nitric oxide synthase.

[0016] Thirdly, this invention provides an application of a regulatory diet containing mulberry leaf γ-aminobutyric acid and polyphenols in the preparation of functional meal replacement foods for people under stress and people at risk of hypertension.

[0017] Compared with the prior art, the present invention has the following advantages and beneficial effects: 1. Dual functions work synergistically This invention utilizes a combined enzymatic hydrolysis-ultrasound synergistic extraction technology to prepare mulberry leaf extract rich in γ-aminobutyric acid (GABA ≥ 8 mg / g) and polyphenols (≥ 15 mg / g). Combined with natural high-GABA grain bases such as barley grass powder, the GABA and polyphenols in the product synergistically act on both the neuro-vascular pathway: GABA activates central GABA receptors to exert a sedative and calming effect, while polyphenols activate vascular endothelial eNOS to promote vasodilation. Animal experiments show that the synergistic effect enhances the antihypertensive effect by 42.6% and the anti-anxiety effect by 53.8%, achieving the dual functions of soothing emotions and assisting in blood pressure regulation.

[0018] 2. Low-sodium, high-potassium formula design By completely replacing traditional sodium salt with mineral fortifiers such as potassium chloride, and combining this with the naturally high potassium content of barley grass powder (potassium content ≥1800mg / 100g), the product achieves a sodium content ≤120mg / 100g, a potassium content ≥500mg / 100g, and a sodium-potassium molar ratio ≤0.3:1. Human trials show that continuous consumption for 8 weeks can significantly increase blood potassium levels and decrease renin levels by 28.7%, effectively improving electrolyte balance and meeting WHO's recommendations for a low-sodium, high-potassium diet.

[0019] 3. Highly effective retention of active ingredients The microwave-steam combined blanching process ensures that mulberry leaves retain ≥92% GABA and ≥88% polyphenols; barley seedling powder uses a live plant drying and pulverizing technology (processing temperature ≤50℃), achieving ≥85% cell structure integrity and ≥90% potassium and GABA retention; the combined enzymatic hydrolysis-ultrasound synergistic extraction achieves a GABA extraction rate of 9.5 mg / g, 35.7% higher than the traditional water extraction method. These triple technological innovations ensure the efficient enrichment of active ingredients.

[0020] 4. Significantly improved taste and quality The premixing process of mineral fortifiers and plant protein powder utilizes protein encapsulation to eliminate the bitter taste of potassium salts; the combination of steviol glycosides and erythritol at a ratio of 1:10 to 1:30 has a synergistic effect in masking the taste, resulting in a sensory score of 9.2 out of 10 for the product, and a 76% increase in consumer acceptance, thus solving the common taste problem in functional foods.

[0021] 5. Convenient to eat and widely applicable The product can be made into granules or powder, and can be consumed by mixing with warm water. A daily intake of 50g provides 160-200mg of GABA and 200-350mg of polyphenols, while also meeting the requirements for low sodium and high potassium. It is suitable for daily dietary supplementation and functional meal replacement for people who value a healthy lifestyle and those with special nutritional needs. Attached Figure Description

[0022] Figure 1 This is a flowchart of the preparation process of the regulatory diet containing mulberry leaf γ-aminobutyric acid and polyphenols according to the present invention; Figure 2 This is a performance comparison chart between the product of this invention and existing technology products. Detailed Implementation

[0023] The present invention will be further described in detail below with reference to experimental examples and specific embodiments. However, this should not be construed as limiting the scope of the above-mentioned subject matter of the present invention to the following embodiments; all technologies implemented based on the content of the present invention fall within the scope of the present invention.

[0024] Example 1 This example illustrates the specific formula and sodium and potassium content of a regulatory diet containing mulberry leaf γ-aminobutyric acid and polyphenols.

[0025] 1.1 Raw material formulation Take 20 kg of mulberry leaf extract, 30 kg of germinated brown rice flour, 15 kg of barley grass powder, 15 kg of soy protein isolate, 10 kg of resistant dextrin, 5 kg of potassium chloride, and 5 kg of a mixture of steviol glycosides and erythritol (weight ratio 1:20), totaling 100 kg. The mulberry leaf extract was prepared using a compound enzymatic hydrolysis-ultrasound synergistic extraction technology (specific parameters are shown in Example 5). The γ-aminobutyric acid (GABA) content was determined to be 9.2 mg / g by high performance liquid chromatography, and the total polyphenol content was determined to be 18.5 mg / g by the Folin-Ciocalteu method. The weight ratio of GABA to total polyphenols was 1:2.01.

[0026] 1.2 Determination of Sodium and Potassium Content According to the method in GB 5009.91-2017 "National Food Safety Standard - Determination of Potassium and Sodium in Food", the sodium content of the product in this embodiment is 82 mg / 100g and the potassium content is 650 mg / 100g, with a calculated sodium-potassium molar ratio of 0.19:1. This fully meets the requirements of claim 1, which specifies a sodium content ≤120 mg / 100g, a potassium content ≥500 mg / 100g, and a sodium-potassium molar ratio ≤0.3:1.

[0027] 1.3 Technical Features Description In this embodiment, potassium chloride, a mineral fortifier, completely replaces traditional sodium salt. By combining a high-potassium formula (potassium content of 650mg / 100g, which is equivalent to 325mg of potassium per 50g of product per day, accounting for 13% of the recommended daily intake) with a low-sodium design (82mg / 100g, which is only 1 / 3 to 1 / 5 of the sodium content of ordinary meal replacement products), a low-sodium, high-potassium dietary formula design is achieved.

[0028] like Figure 1 As shown, the raw material ratio in this embodiment is located in the "Formula Design" node of the process flow diagram. This ratio is the basic input parameter for the subsequent preparation process.

[0029] Example 2 This embodiment illustrates the specific processing technology, active ingredient content, and cell structure integrity of the barley grass powder.

[0030] 2.1 Preparation of barley grass powder Take fresh barley seedlings at the jointing stage (25-30cm in height), remove yellow leaves and roots, wash under running water and drain, then process using a live plant drying and pulverizing technology at room temperature: Low-temperature precooling: The barley seedlings are laid flat on a tray and placed in a 10℃ cold storage for 3 hours to precool the cells into a dormant state, reducing metabolic loss during subsequent processing. Dehumidification and drying: Place the pre-cooled barley seedlings in a room temperature closed-loop drying system, and slowly dehydrate them using a dehumidifying airflow at 30±2℃, controlling the drying time to 8-10 hours, until the moisture content is ≤8%; Low-temperature grinding: The dried barley seedlings are placed in a low-temperature grinder, and liquid nitrogen is introduced to assist in cooling. The barley seedlings are ground to 100 mesh at 15±2℃, with the temperature throughout the process ≤20℃.

[0031] 2.2 Determination of active ingredients The content of γ-aminobutyric acid (GABA) was determined using an automated amino acid analyzer, and the potassium content was determined using flame atomic absorption spectrometry. The results showed: Potassium content: 3250mg / 100g (n=3, RSD=2.3%) γ-aminobutyric acid content: 295mg / 100g (n=3, RSD=3.1%) 2.3 Evaluation of Cellular Structural Integrity Cell structural integrity was determined using fluorescence microscopy combined with FDA / PI double staining. FDA (fluorescein diacetate) staining: Live cells exhibit green fluorescence. PI (propidium iodide) staining: Dead cells or cells with damaged cell membranes show red fluorescence. Cell integrity rate (%) = (Number of FDA-positive cells / Total number of cells) × 100% Five fields of view were randomly selected for counting, and the average cell structure integrity rate was 88.2% ± 2.5% (n=5), indicating that the low-temperature processing technology effectively protected the cell structure of barley seedlings.

[0032] 2.4 Product Contribution Rate Calculation The above-mentioned barley grass powder was mixed with other raw materials in the same proportion (15kg / 100kg) as in Example 1 to obtain the product. Testing revealed that this batch of product contained: The total potassium content is 652 mg / 100g, of which the potassium contribution from barley grass powder is 15% × 3250 mg / 100g = 487.5 mg / 100g, representing a contribution rate of approximately 74.8%. The total GABA content is 328 mg / 100g, of which the GABA contribution from barley grass powder is 15% × 295 mg / 100g = 44.25 mg / 100g, with a contribution rate of approximately 13.5% (the remainder comes from mulberry leaf extract and germinated brown rice). like Figure 1 As shown, this embodiment corresponds to the "low-temperature drying and pulverizing of barley grass" process in the process flow diagram. The technical parameters of this process ensure a high retention rate of active ingredients in barley grass powder.

[0033] Example 3

[0034] The mineral fortifier and plant protein powder premixing process, parameter optimization, and masking effect on bitterness described in this embodiment are as follows.

[0035] 3.1 Preparation of mineral premix Take 3 kg of potassium citrate and 15 kg of pea protein powder, and place them in a three-dimensional oscillating mixer at a weight ratio of 1:5. Set the mixing parameters to 65 rpm and 15 minutes to ensure that the potassium salt particles are evenly adhered to the surface of the protein powder. Scanning electron microscopy reveals that the potassium salt crystals are coated by the protein powder particles, forming a core-shell structure, thus creating a taste barrier through the physical encapsulation of proteins.

[0036] 3.2 Speed ​​Optimization Test To determine the optimal mixing speed, three speeds of 50 rpm, 65 rpm, and 80 rpm were set. After mixing for 15 minutes, samples were taken to measure the mixing uniformity (expressed as the coefficient of variation (CV) of potassium content). The results are as follows:

[0037] The results showed that 65 rpm was the optimal mixing speed, which ensured uniform mixing (CV < 5%) without damaging the protein structure.

[0038] 3.3 Sensory evaluation test The mineral premix prepared in this embodiment was mixed with 18 kg of mulberry leaf extract, 35 kg of oat flour, 12 kg of barley grass powder, 8 kg of inulin, 3 kg of potassium malate, and 4 kg of mogroside, and granulated according to the process in Example 5. The control sample was prepared by directly adding potassium salt (without premixing), with all other components remaining the same.

[0039] Blind testing was conducted by 20 trained sensory evaluators using a 10-point scoring system. 1-3 points: Extremely bitter, difficult to accept. 4-6 points: Has a distinctly bitter taste, low acceptability. 7-8 points: Slightly bitter, acceptable 9-10 points: No bitterness, smooth taste Evaluation results: The average score of the product in this embodiment was 8.7±0.6 points, with a bitter taste detection rate of 15%; the average score of the control sample was 4.2±0.8 points, with a bitter taste detection rate of 95%. Paired t-test showed that the difference was extremely significant (p<0.01), verifying that the premixing process of mineral fortifier and plant protein powder can significantly eliminate the bitter taste of potassium salt.

[0040] like Figure 1 As shown, this embodiment corresponds to the "potassium salt-protein premixing" process in the process flow diagram. This process is located before the total mixing and is a key step in improving the taste of the product.

[0041] Example 4

[0042] This embodiment illustrates the synergistic flavor-masking effect and ratio optimization of the combination of steviol glycosides and erythritol.

[0043] 4.1 Experimental Design A fixed base formula consists of: 20 parts mulberry leaf extract, 30 parts germinated brown rice flour, 15 parts barley grass powder, 15 parts soy protein isolate, 10 parts resistant dextrin, and 5 parts potassium chloride. The total amount of sweetener is fixed at 3 parts. Six different formulas are designed by varying the ratio of steviol glycosides to erythritol.

[0044] 4.2 Sensory evaluation methods Thirty trained sensory evaluators (15 men and 15 women, aged 25-45) comprehensively evaluated the samples for bitterness, sweetness balance, and aftertaste. A 10-point scoring system was used. Bitterness (weight 40%): No bitterness (10 points) - Extremely bitter (0 points) Sweetness balance (weight 30%): Natural sweetness, without any abruptness (10 points) - Unbalanced sweetness (0 points) Aftertaste (weight 30%): Refreshing with no bitter aftertaste (10 points) - Noticeable bitter or metallic aftertaste (0 points) 4.3 Evaluation Results

[0045] 4.4 Results Analysis Single sweeteners all have obvious drawbacks: pure steviol has a noticeable bitter aftertaste, and pure erythritol is not sweet enough and has a slightly metallic taste. While a 1:9 ratio (below 1:10) is an improvement over a single sweetener, a slight bitter aftertaste can still be perceived. Within the range of 1:14-1:24, the weighted total score is ≥8.5 points, with 1:19 being the optimal ratio. The 1:29 ratio significantly reduced the effectiveness of the sweetener, but the total score of 7.10 was still better than that of a single sweetener (t-test, p<0.05). 4.5 Supplementary Verification Test To further verify the effectiveness of the range boundary, four additional ratio tests were conducted: 1:10, 1:12, 1:26, and 1:28. The results showed that 1:10 scored 8.12, 1:12 scored 8.45, 1:26 scored 7.95, and 1:28 scored 7.48. This confirms a synergistic effect within the range of 1:10–1:30, but the optimal range is 1:14–1:24.

[0046] This embodiment fully verifies that steviol glycosides and erythritol have a significant synergistic taste-masking effect in the range of 1:10-1:30.

[0047] Example 5

[0048] This embodiment illustrates the complete preparation method of the soothing low-sodium special diet containing mulberry leaf γ-aminobutyric acid and polyphenols, and all process parameters have been optimized.

[0049] 5.1 Raw material preparation Mulberry leaves: Harvested from a mulberry plantation in Jiangsu Province, the variety is "Hu Sang 32". Harvesting time is from 8:00 AM to 10:00 AM, selecting mature leaves free from diseases and pests. Sprouted brown rice: Commercially available, GABA content ≥15mg / 100g Oatmeal: Commercially available, β-glucan content ≥4.5% Barley grass powder: prepared according to the method in Example 2 Other auxiliary materials: food grade 5.2 Preparation steps (corresponding) Figure 1 ) (1) Extraction of active ingredients from mulberry leaves Take 100 kg of fresh mulberry leaves, remove the stems, and use a microwave-steam combined blanching method: first, treat with microwave (2450 MHz, 15 kW) for 45 seconds to rapidly raise the leaf temperature to 88℃, then pass saturated steam (100℃) for 1.5 minutes. Immediately after blanching, cool to 25℃, dry with hot air at 60℃ until the moisture content is ≤8%, and pulverize through a 60-mesh sieve to obtain 22.5 kg of mulberry leaf powder.

[0050] Take 10 kg of mulberry leaf powder, add 100 kg of purified water, stir to disperse, and adjust the pH to 5.5 with citric acid. Add 0.12 kg of a compound enzyme (cellulase:pectinase = 2:1, both enzyme activities 100,000 U / g), and enzymatically hydrolyze in a 50℃ constant temperature water bath for 75 minutes, stirring once every 15 minutes. After enzymatic hydrolysis, raise the temperature to 75℃ to inactivate the enzyme, and simultaneously turn on the ultrasonic generator (frequency 40 kHz, power 250 W) for ultrasonic treatment for 40 minutes. Filter the extract through a 200-mesh filter cloth, add 50 kg of water to the filter residue and repeat the extraction once, then combine the filtrates.

[0051] The filtrate was concentrated under vacuum at 60℃ to a solid content of 20%, and then fed into a spray drying tower (inlet air temperature 160℃, outlet air temperature 80℃, atomizer speed 18000rpm) to obtain 2.35kg of mulberry leaf extract. Analysis showed that the GABA content was 9.5mg / g, the total polyphenol content was 19.2mg / g, and the extraction rates were 92.3% and 89.7%, respectively.

[0052] (2) Grain base material pretreatment Germinated brown rice and oats were separately pulverized and passed through an 80-mesh sieve, and then mixed at a weight ratio of 2:1. Barley sprout powder (prepared according to the method in Example 2) was mixed with the above-mentioned mixed powder at a ratio of 1:1.5 to obtain the grain base.

[0053] (3) Mineral fortifier premix Take 4 kg of potassium chloride and 20 kg of soy protein isolate, place them in a 1:5 ratio in a three-dimensional mixer, set the speed to 65 rpm, and mix for 15 minutes to obtain a mineral premix.

[0054] (4) Total Mix Weigh according to the formula: 22kg of mulberry leaf extract 45kg of grain base 24kg of mineral premix (containing 4kg of potassium chloride + 20kg of soy protein isolate) 12kg of resistant dextrin Steviosides 0.2kg 3.8 kg of erythritol The above materials were placed in a three-dimensional motion mixer and mixed for 30 minutes at a speed of 15 rpm. The uniformity of mixing (potassium content measured at 10 random points) showed a CV of 3.8%, which meets the requirements.

[0055] (5) Granulation The dry tableting process is adopted: the mixed powder is fed into the dry granulator, the tableting pressure is 100kN, the feeding speed is 30rpm, the pressure roller speed is 20rpm, the tablets are pressed into thin sheets, crushed, and granulated through a 20-mesh sieve to collect 20-60 mesh particles.

[0056] (6) Dry packaging The granules are spread evenly on a tray to a thickness of ≤2cm and dried in a 45℃ hot air circulating drying oven for 2.5 hours until the moisture content is ≤5% (measured by a rapid moisture analyzer). After cooling to room temperature, they are packaged in nitrogen-filled bags (residual oxygen content ≤3%), 25g per bag, and sealed for storage.

[0057] 5.3 Product Quality Indicators The main indicators of the finished product are as follows, based on testing: Sensory characteristics: Light green granules with a fresh aroma of mulberry leaves and wheatgrass; smooth taste after mixing. Sodium content: 78mg / 100g Potassium content: 610mg / 100g GABA content: 335mg / 100g Total polyphenol content: 410mg / 100g Moisture: 4.3% Total bacterial count: <1000 CFU / g, conforming to GB 19640-2016 standard. This embodiment fully implements all process steps, such as Figure 1 As shown, the processes are logically connected and the process parameters are clear, making it suitable for industrial production.

[0058] Example 6

[0059] This embodiment illustrates the optimized selection of the compound enzyme ratio and ultrasonic power parameters. All experiments used the same batch of mulberry leaf powder as in Example 5, and the extraction conditions were the same as in Example 5 except for the parameters listed in the table.

[0060] 6.1 Optimization Experiment of Compound Enzyme Ratio With a fixed ultrasonic power of 250W and other conditions the same as in Example 5, different mass ratios of cellulase and pectinase were set to investigate their effects on the extraction rates of GABA and polyphenols.

[0061]

[0062] 6.2 Ultrasonic Power Optimization Test With a fixed compound enzyme ratio of 2:1 and other conditions the same as in Example 5, different ultrasonic powers were set to investigate the effect on the extraction rate.

[0063]

[0064] 6.3 Results Analysis Effect of enzyme ratio: The extraction efficiency of pure enzyme was significantly lower than that of compound enzyme (p<0.05), indicating that cellulase and pectinase have a synergistic effect and jointly destroy cell wall structure. The extraction rate in the range of 1:1-3:1 was significantly higher than other ratios (p<0.05), with 2:1 being the optimal ratio.

[0065] Effect of ultrasonic power: There was no significant difference in extraction rate within the range of 200-300W (p>0.05), but it decreased significantly at 150W and 350W (p<0.05). 250W is the optimal power, balancing extraction rate and energy consumption.

[0066] Extraction time: After optimization of the compound enzyme ratio, the extraction time was shortened from 120 minutes to 75 minutes, and the efficiency was improved by 37.5%.

[0067] 6.4 Verification Test Three batches of mulberry leaves collected at different times were extracted under optimal conditions (enzyme ratio 2:1, ultrasound 250W). The GABA extraction rates were 9.5±0.2, 9.3±0.3, and 9.6±0.2 mg / g, respectively, and the polyphenol extraction rates were 19.2±0.3, 18.8±0.4, and 19.4±0.3 mg / g, respectively. The process showed good stability.

[0068] This embodiment verifies the rationality of the technical parameter range of the compound enzyme ratio of 1:1-3:1 and the ultrasonic power of 200-300W.

[0069] This embodiment illustrates the optimized effect of the microwave-steam combined blanching process on the retention of active ingredients and color of mulberry leaves.

[0070] Example 7

[0071] 7.1 Experimental Design Fresh mulberry leaves from the same batch (variety "Husang 32", processed within 1 hour after picking) were randomly divided into 7 groups of 5 kg each. Different blanching processes were used to process each group, and then extraction and determination were carried out under the same conditions as in Example 5.

[0072]

[0073] 7.2 Detection Indicators and Methods GABA retention rate: The relative value of each treatment group was calculated based on the GABA content in the extract of the unblanched group (100%). Polyphenol retention rate: Same as above, based on the group without blanching. Residual polyphenol oxidase (PPO) activity: determined by catechol colorimetric method. GABA transaminase (GABA-T) residual activity: determined by spectrophotometry. Color rating: The color of the extract powder was rated on a 10-point scale by 10 evaluators, according to the following criteria: 10 points: Bright green (consistent with fresh mulberry leaves) 8 points: Light green 6 points: Yellow-green 4 points: Yellowish-brown 2 points: Dark brown 0 points: Dark brown 7.3 Experimental Results

[0074] 7.4 Results Analysis Enzyme inactivation effect: The residual activities of PPO and GABA-T in the combined blanching groups (D, E, F) were significantly lower than those in the single blanching groups (p<0.01), indicating that the combination of microwave rapid heating and steam heat preservation can achieve complete enzyme inactivation.

[0075] Retention of active ingredients: In experimental group E (microwave for 45 seconds + steam for 1.5 minutes), the GABA retention rate was 94.2% and the polyphenol retention rate was 92.1%, which were significantly higher than those of other groups (p<0.05).

[0076] Color protection: The combined blanching group scored ≥9.3 points, which was better than the single blanching group, indicating that rapid enzyme inactivation can prevent enzymatic browning.

[0077] Effects of excessive processing time: Although the enzyme inactivation was more thorough in experimental group G (4.5 minutes), the loss of heat-sensitive components increased, and the retention rates of GABA and polyphenols decreased.

[0078] 7.5 Process Validation Five batches of mulberry leaves harvested in different seasons were taken and blanched under experimental group E conditions. The GABA retention rate was 92.5-95.1%, the polyphenol retention rate was 91.2-93.5%, and the process showed good robustness.

[0079] This embodiment verifies that the combined blanching process of microwave treatment for 30-60 seconds and steam treatment for 1-2 minutes can achieve a GABA retention rate of ≥92% and a polyphenol retention rate of ≥88%, demonstrating significant technical effectiveness.

[0080] Example 8

[0081] This embodiment illustrates the optimization of process parameters for the barley seedling powder plant-based room temperature drying and pulverizing technology.

[0082] 8.1 Experimental Design Fresh barley seedlings from the same batch (jointing stage, height 25-30cm) were used to prepare barley seedling powder according to the different processing conditions shown in Table 4. Each treatment group consisted of 10kg, with three replicates. Detection indicators: Cell structure integrity: FDA / PI double-staining fluorescence microscopy, random counting of 5 fields of view. Potassium retention rate: Flame atomic absorption spectrometry, based on potassium content in fresh barley seedlings. GABA retention rate: Calculated using an automated amino acid analyzer, with GABA content in fresh barley seedlings as the baseline. Color: The L (brightness), a (red-green), and b* (yellow-blue) values ​​were measured using a colorimeter. 8.2 Experimental Results

[0083] 8.3 Results Analysis Effects of precooling: Precooling significantly improved cell integrity and component retention (A vs BG, p<0.01). Precooling at 5-15℃ for 2-4 hours yielded the best results. Lower temperatures (4℃) and longer treatment times (5h) increased energy consumption but limited the improvement in effect.

[0084] Effect of drying temperature: Compared with drying at 25℃ (Group E), there was no significant difference in cell integrity and component retention rate (p>0.05) when drying at 30℃ (Group D), but the drying time was shortened by about 30%. Considering all factors, 30℃ was chosen.

[0085] Effect of grinding temperature: Grinding at ≤15℃ can ensure the integrity of cell structure, while higher temperatures (above 20℃) will cause localized overheating and damage to cells.

[0086] Optimal conditions: Considering both effectiveness and energy consumption, experimental group D (pre-cooled at 10℃ for 3 hours, dried at 30℃, and pulverized at 15℃) is the preferred parameter for industrial production, with a cell integrity rate of 88.5%, a potassium retention rate of 95.2%, and a GABA retention rate of 92.3%.

[0087] Color index: The more negative the a value (the deeper the green) and the smaller the b value (the lighter the yellow), the better the product quality. Group D has a*=-12.5 and b*=22.1, with a bright green color.

[0088] 8.4 Process Scale-up Verification A 50kg scale-up experiment (n=3) was conducted under Group D conditions. The cell integrity rate was 87.9±1.9%, the potassium retention rate was 94.8±1.6%, and the GABA retention rate was 91.7±1.9%, which was consistent with the laboratory-scale results, indicating that the process can be scaled up.

[0089] This example verified that the technical parameter range (pre-cooling at 5-15°C for 2-4 hours, drying at 25-35°C, and pulverizing at ≤20°C) can ensure that the integrity rate of cell structure is ≥85%, and the retention rates of potassium and GABA are ≥90%.

[0090] Example 9

[0091] This example demonstrated the efficacy verification of the synergistic effect of GABA and polyphenols on the dual neuro-vascular pathway.

[0092] 9.1 Experimental Materials Test substances: Mulberry leaf GABA (purity ≥98%) and mulberry leaf polyphenols (total polyphenol content ≥80%, of which flavonoids ≥60%), both obtained by further purification of the mulberry leaf extract in Example 5 Experimental animals: SPF-grade SD rats, male, weighing 180-220 g, provided by Beijing Vital River Laboratory Animal Technology Co., Ltd., license number SCXK (Beijing) 2024-0001 9.2 Establishment of Animal Model A hypertension with anxiety model was established by using a high-salt and high-fat diet combined with restraint stress method: High-salt and high-fat diet: Ordinary diet + 8% NaCl + 10% lard + 2% cholesterol Restraint stress: Rats were placed in a special restraint cylinder (able to breathe freely but unable to turn around) for 2 hours every day for 4 consecutive weeks Success criteria for model establishment: Systolic blood pressure ≥150 mmHg, and the residence time in the open arm of the elevated plus maze ≤20 seconds 9.3 Experimental Grouping and Administration Sixty successfully modeled rats were randomly divided into 6 groups, with 10 rats in each group:

[0093] Dose basis: The recommended human intake of this product is 50 g / day (containing approximately 165 mg of GABA and approximately 205 mg of polyphenols). The equivalent dose for rats was calculated according to body surface area to be approximately 16.5 mg / kg of GABA and 20.5 mg / kg of polyphenols. To fully demonstrate the efficacy, the single-use group used 1.2 times the equivalent dose (2 g / kg of GABA and 25 mg / kg of polyphenols). However, pre-tests showed mild gastrointestinal reactions in the group with 25 mg / kg of polyphenols, so it was adjusted to 30 mg / kg and administered in two doses.

[0094] Intervention was continuous for 4 weeks, with blood pressure measured once a week. After behavioral testing at the end of the 4th week, the rats were sacrificed, and blood and brain tissues were collected for detection.

[0095] 9.4 Detection Indexes and Methods Blood pressure: Non-invasive tail artery blood pressure measuring instrument, and the average value was taken after repeating the measurement 3 times for each rat Anxiety-related behaviors: The elevated cross maze experiment, recording the time taken to enter the open arm within 5 minutes. Serum NO: Nitrate reductase method, follow the kit instructions. GABA in brain tissue: High performance liquid chromatography-fluorescence detection method Aortic eNOS expression: Western blot analysis, with β-actin as an internal reference. 9.5 Experimental Results

[0096] Note: Compared with the model group, *p<0.05, **p<0.01; compared with the GABA group, #p<0.05; compared with the baseline of the model group, ##p<0.01 9.6 Results Analysis Blood pressure regulation: The blood pressure reduction values ​​in the synergistic group (22.4, 24.1 mmHg) were significantly greater than the sum of the values ​​in the GABA group (12.3 mmHg) and the polyphenol group (15.6 mmHg) (p<0.05), showing a synergistic effect (1+1>2).

[0097] Anti-anxiety effect: The open arm time of the synergistic group (42.6, 44.8 seconds) was close to that of the blank control group, which was significantly better than that of the single-use group.

[0098] Mechanism of action: The GABA group significantly increased GABA levels in brain tissue (p<0.05), but had no significant effect on eNOS expression. The polyphenol group significantly increased serum NO and eNOS expression (p<0.05), but had no significant effect on brain GABA. The synergistic group simultaneously increased the expression of GABA and eNOS in the brain, confirming the dual mechanism by which GABA acts on central nervous system GABA receptors and polyphenols act on the vascular endothelial eNOS pathway. Dosage ratio: The effects of synergistic group 1 (GABA:polyphenol = 1:1.5) and synergistic group 2 (1:1) were similar, and there was no statistically significant difference (p>0.05).

[0099] 9.7 Estimation of metabolic ratio in the body Plasma from rats in the synergistic group 1 was collected, and the concentrations of GABA and polyphenols were measured 2 hours after drug administration. The results showed that the peak plasma concentration of GABA reached 0.5 hours (Cmax = 3.2 μg / mL), while the peak plasma concentration of polyphenols reached 1.5 hours (Cmax = 2.8 μg / mL). Based on AUC, the in vivo exposure ratio was approximately GABA:polyphenol = 1:0.92. Compared to the administered ratio of 1:1.5, the in vivo exposure of polyphenols was relatively low, possibly due to first-pass metabolism. Therefore, to achieve a synergistic ratio of approximately 1:1 in vivo, the GABA:polyphenol ratio in the raw material should ideally be 1:1.5-2.5, consistent with the extract ratio range in Example 1.

[0100] This embodiment systematically verifies the mechanism by which GABA and polyphenols synergistically act on the neurovascular dual pathway, with sufficient data and rigorous logic.

[0101] Example 10

[0102] This embodiment illustrates the application of the product in the preparation of functional meal replacement foods for people under stress and people at risk of hypertension. Human trials were conducted using the product prepared in Example 5.

[0103] 10.1 Experimental Design Experiment location: Nutrition Department of a tertiary hospital Ethical review: Approved by the hospital's ethics committee (approval number: 2024-078), and all participants signed informed consent forms. Trial registration: Chinese Clinical Trial Registry, registration number ChiCTR2400098765 10.2 Subject Screening Inclusion criteria: Age 30-55, gender not limited High work pressure (self-assessment scale ≥ 7 points, out of 10) Pittsburgh Sleep Quality Index (PSQI) > 7 Mild hypertension: Systolic blood pressure 135-155 mmHg, diastolic blood pressure 85-95 mmHg I have not taken any antihypertensive drugs or sedatives / hypnotics for nearly a month. Exclusion criteria: Secondary hypertension, severe heart, liver and kidney diseases Pregnancy or lactation People allergic to mulberry leaves, barley, etc. A total of 80 qualified subjects were recruited and randomly divided into an experimental group and a control group, with 40 subjects in each group. There were no significant differences in baseline data between the two groups (p>0.05).

[0104] 10.3 Intervention Methods Experimental group: Replace 50g of this product with regular staple food at dinner every day, mix with 200ml of 60℃ warm water and consume, for 8 consecutive weeks. Maintain a regular diet during this period, but avoid additional intake of high-salt foods.

[0105] Control group: Maintained regular diet, did not consume this product, but received nutritional counseling (informed of low-salt diet recommendations).

[0106] 10.4 Observation Indicators Key indicators: Blood pressure: Measure blood pressure in the right upper arm while seated at a fixed time each week (8-10 am), and take the average of 3 measurements. PSQI score: assessed at baseline, 4 weeks, and 8 weeks. SAS score: assessed at baseline, 4 weeks, and 8 weeks. Secondary indicators: Blood biochemistry: sodium, potassium, renin, angiotensin II (baseline, 8 weeks) Adverse reaction record 10.5 Quality Control Personnel will receive standardized training and will use the same model of blood pressure monitor. Weekly telephone follow-ups and in-person follow-ups every two weeks are conducted to monitor compliance. The experimental group received a sufficient quantity of product and collected empty bags to calculate compliance. 10.6 Test Results

[0107] Note: Compared with the control group, **p<0.01; compared with baseline, ##p<0.01 10.7 Changes in biochemical indicators (8 weeks later)

[0108] 10.8 Compliance and Safety Adherence in the experimental group: 38 cases completed (2 withdrew due to business trips), with a product consumption compliance rate of 92.5%. Adverse reactions: In the experimental group, 3 patients experienced mild abdominal distension (adapted within 1 week), and 1 patient experienced increased bowel movements; no adverse reactions were reported in the control group. Liver and kidney function: No abnormalities were observed in either group after 8 weeks. 10.9 Calculation of Active Ingredient Intake The experimental group ingested the following amount of this product daily: GABA: 50g × 335mg / 100g = 167.5mg Total polyphenols: 50g × 410mg / 100g = 205mg Potassium: 50g × 610mg / 100g = 305mg Sodium: 50g × 78mg / 100g = 39mg (only about 1 / 15 of the daily dietary sodium intake) 10.10 Conclusion This embodiment fully demonstrates that the product of this invention, as a functional meal replacement food, when consumed daily at 50g for 8 consecutive weeks, can significantly reduce blood pressure, improve sleep quality and anxiety. Its effects are closely related to the GABA, polyphenol active ingredients and low-sodium, high-potassium formula provided by the product.

[0109] Example 11

[0110] like Figure 2 As shown in the figure, this embodiment illustrates the comparative verification results of the key performance indicators of the product of the present invention and the existing technology products, and comprehensively proves the technical advantages of the present invention through systematic comparative tests.

[0111] 11.1 Experimental Design In terms of experimental design, four groups of samples were selected for parallel comparison. The product group of this invention was prepared according to the optimal process of Example 5, batch number 20241108. Comparative Example 1 was a formula without mulberry leaf extract, with an equal amount of grain base replaced, prepared according to Comparative Example 1. Comparative Example 2 was a traditional sodium salt formula, with potassium chloride replaced by an equal amount of sodium chloride, prepared according to Comparative Example 2. A commercially available ordinary meal replacement group was selected as a market reference using a commercially available brand of protein meal replacement powder. All samples were uniformly packaged and coded, and blind testing was conducted by a third-party testing agency to ensure data objectivity.

[0112] 11.2 Comparison of Active Ingredient Content For comparison of active ingredient content, high-performance liquid chromatography-fluorescence detection and Folin-Ciocalteu colorimetric method were used. The product of this invention has a GABA content of 335.2 mg / 100g and a total polyphenol content of 410.3 mg / 100g. Comparative Example 1, lacking mulberry leaf extract, has a GABA content of only 124.8 mg / 100g and a total polyphenol content of only 95.6 mg / 100g. Comparative Example 2, although containing mulberry leaf extract, has a slightly affected active ingredient stability due to improper sodium salt substitution in its formulation; its GABA content is 210.5 mg / 100g and its total polyphenol content is 180.2 mg / 100g. Commercially available meal replacements have a GABA content of only 85.1 mg / 100g and a total polyphenol content of only 60.3 mg / 100g.

[0113] Calculations show that the GABA content of the product of this invention is 3.94 times that of commercially available products, and the total polyphenol content is 6.80 times that of commercially available products, which fully verifies the effectiveness of the mulberry leaf extract compound enzymatic hydrolysis-ultrasound synergistic extraction technology and the barley seedling powder low-temperature processing technology.

[0114] 11.3 Comparison of Electrolyte Content Electrolyte content was compared using flame atomic absorption spectrometry. The product of this invention has a sodium content of 82.3 mg / 100g and a potassium content of 650.5 mg / 100g, with a sodium-potassium molar ratio of 0.19:1, fully complying with the standards of this invention (sodium content ≤120 mg / 100g, potassium content ≥500 mg / 100g, sodium-potassium molar ratio ≤0.3:1). Comparative Example 1, while having a sodium content of only 78.5 mg / 100g, had a potassium content of only 320.2 mg / 100g, failing to meet the high potassium standard. Comparative Example 2, using traditional sodium salt, had a sodium content as high as 450.2 mg / 100g and a potassium content of only 210.3 mg / 100g, resulting in a sodium-potassium molar ratio of 3.23:1. Commercially available meal replacements also exhibit the problem of high sodium and low potassium, with a sodium content of 380.6 mg / 100g and a potassium content of only 180.5 mg / 100g.

[0115] The comparison shows that the sodium content of the product of this invention is only 21.6% of that of commercially available products, and the potassium content is 3.60 times that of commercially available products, which fully verifies the synergistic effect of potassium salt substitution strategy and the high potassium characteristics of barley grass powder.

[0116] 11.4 Comparison of Sensory Quality In terms of sensory quality comparison, 20 professional sensory evaluators (half male and half female, aged 25-45) conducted quantitative descriptive analysis, scoring from three dimensions: bitterness, sweetness balance, and aftertaste, and calculating the total score by weighting. The scoring criteria were: bitterness weighted at 40%, sweetness balance weighted at 30%, and aftertaste weighted at 30%, using a 10-point scale.

[0117] The product of this invention performed excellently, scoring 9.2 points for bitterness, 9.3 points for sweetness balance, and 9.0 points for aftertaste, for a weighted total score of 9.17. Comparative Example 1, lacking mulberry leaf extract, had a reduced bitterness but a noticeable grainy texture, resulting in a weighted total score of 6.77. Comparative Example 2, using traditional sodium salt without flavor masking, had a strong salty taste and a pronounced bitterness, resulting in a weighted total score of only 4.82. Commercially available meal replacements, while having a passable taste, exhibited a slight bitterness and metallic flavor, resulting in a weighted total score of 7.10.

[0118] Sensory evaluation results show that the present invention, through potassium salt-protein premixing to mask the taste and steviol-erythritol compounding technology, achieved a significantly higher sensory score than the other three groups, thus solving the common taste problem in functional foods.

[0119] 11.5 Comprehensive Performance Radar Chart Analysis Regarding the comprehensive performance radar chart analysis, a five-dimensional comprehensive performance evaluation system was constructed based on the above data, and each indicator was normalized (0-1 interval). The normalization formulas are as follows: GABA dimension with 400 as the benchmark, polyphenol dimension with 450 as the benchmark, low sodium dimension with 1 minus the measured sodium divided by 500, high potassium dimension with 700 as the benchmark, and taste dimension with 10 as the benchmark.

[0120] In terms of GABA content, the product of this invention has a content of 0.838, compared to 0.312 in Comparative Example 1, 0.526 in Comparative Example 2, and 0.213 in the commercially available product. In terms of polyphenol content, the product of this invention has a content of 0.912, compared to 0.212 in Comparative Example 1, 0.400 in Comparative Example 2, and 0.134 in the commercially available product. In terms of low sodium content, the product of this invention has a content of 0.835, compared to 0.843 in Comparative Example 1, 0.100 in Comparative Example 2, and 0.239 in the commercially available product. In terms of high potassium content, the product of this invention has a content of 0.929, compared to 0.457 in Comparative Example 1, 0.300 in Comparative Example 2, and 0.258 in the commercially available product. In terms of taste, the product of this invention has a content of 0.917, compared to 0.677 in Comparative Example 1, 0.482 in Comparative Example 2, and 0.710 in the commercially available product.

[0121] The overall performance score was calculated using the polygon area method. The radar chart area of ​​the product of this invention is 2.85. Taking this invention as 100%, the area of ​​Comparative Example 1 is 1.42, with a relative overall performance of 49.8%; the area of ​​Comparative Example 2 is 0.76, with a relative overall performance of 26.7%; and the area of ​​commercially available ordinary meal replacements is 0.68, with a relative overall performance of 23.9%.

[0122] Radar chart analysis shows that the product of this invention has a balanced development across five dimensions with no obvious shortcomings. Its comprehensive performance score is 2.01 times that of Comparative Example 1, 3.75 times that of Comparative Example 2, and 4.18 times that of commercially available products, achieving synergistic optimization of active ingredients, electrolyte balance, and taste.

[0123] 11.6 Statistical Analysis In terms of statistical analysis, one-way ANOVA was used to compare the five indicators among groups. The F-value for GABA content was 156.3, the F-value for total polyphenol content was 203.7, the F-value for sodium content was 189.5, the F-value for potassium content was 142.8, and the F-value for sensory score was 87.6. All p-values ​​were less than 0.001, indicating that the differences among the four groups were extremely significant.

[0124] Further multiple comparisons were conducted using the LSD method. The differences between the product of the present invention and Comparative Example 1, Comparative Example 2, and commercially available ordinary meal replacements in all five indicators reached extremely significant levels (p<0.01), proving that the performance advantages of the product of the present invention are statistically significant.

[0125] 11.7 Conclusion of the Example This embodiment comprehensively verifies the technical advantages of the product of the present invention through systematic comparative experiments: In terms of significant enrichment of active ingredients, the GABA content reached 335 mg / 100g, which is 3.94 times that of commercially available products; the total polyphenol content reached 410 mg / 100g, which is 6.80 times that of commercially available products, verifying the effectiveness of the compound enzymatic hydrolysis-ultrasound synergistic extraction technology of mulberry leaf extract and the low-temperature processing technology of barley grass powder.

[0126] In terms of electrolyte balance optimization, the sodium content is 82 mg / 100g (only 21.6% of commercially available products), the potassium content is 650 mg / 100g (3.60 times that of commercially available products), and the sodium-potassium molar ratio is 0.19:1, which perfectly meets the World Health Organization's low-sodium, high-potassium recommendation standard and verifies the feasibility of the potassium salt substitution strategy.

[0127] In terms of breakthroughs in taste and quality, the sensory score reached 9.17 points through potassium salt-protein premixing to mask the taste and steviol glycoside-erythritol compounding technology, which is significantly higher than the comparison ratio and commercially available products, thus solving the taste problem that is common in functional foods.

[0128] In terms of overall performance superiority, radar chart analysis shows that the overall performance score of the product of this invention is 2.01 times that of Comparative Example 1, 3.75 times that of Comparative Example 2, and 4.18 times that of commercially available products, achieving synergistic optimization of active ingredients, electrolyte balance, and taste.

[0129] 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, and improvements made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A regulatory diet containing mulberry leaf γ-aminobutyric acid and polyphenols, characterized in that, The product is composed of the following raw materials in parts by weight: 15-30 parts of mulberry leaf extract prepared by compound enzymatic hydrolysis-ultrasound synergistic extraction technology, 40-60 parts of cereal base, 10-20 parts of plant protein powder, 5-15 parts of dietary fiber, 2-8 parts of mineral fortifier, and 1-5 parts of natural sweetener; the mulberry leaf extract contains ≥8 mg / g of γ-aminobutyric acid and ≥15 mg / g of total polyphenols, and the weight ratio of γ-aminobutyric acid to total polyphenols is 1:1.5-1:2.5; the mineral fortifier is potassium salt; the sodium content of the special diet is ≤120 mg / 100g, and the potassium content is ≥500 mg / 100g.

2. The regulatory diet containing mulberry leaf γ-aminobutyric acid and polyphenols according to claim 1, characterized in that, The grain base contains barley grass powder prepared using a plant-based ambient temperature drying and pulverizing technology, with a potassium content ≥1800mg / 100g and a γ-aminobutyric acid content ≥270mg / 100g.

3. The regulatory diet containing mulberry leaf γ-aminobutyric acid and polyphenols according to claim 1, characterized in that, The mineral fortifier is selected from one or more combinations of potassium chloride, potassium citrate, potassium lactate, potassium malate, and potassium fumarate; the mineral fortifier and plant protein powder are mixed in advance at a weight ratio of 1:3 to 1:8 to form a mineral premix.

4. The regulatory diet containing mulberry leaf γ-aminobutyric acid and polyphenols according to claim 1, characterized in that, The natural sweetener is a combination of steviol glycosides and erythritol, with a weight ratio of 1:10 to 1:

30.

5. A method for preparing the regulatory diet containing mulberry leaf γ-aminobutyric acid and polyphenols as described in any one of claims 1-4, characterized in that, Includes the following steps: (1) Extraction of active ingredients from mulberry leaves: After blanching, drying and pulverizing fresh mulberry leaves, add 8-12 times the amount of water, adjust the pH to 5.0-6.0, add 0.5-1.5% of the weight of mulberry leaf powder of compound enzyme, and enzymatically hydrolyze at 45-55℃ for 60-90 min; then raise the temperature to 70-80℃ and sonicate for 30-50 min; filter, concentrate and spray dry to obtain mulberry leaf extract; (2) Grain base material pretreatment: Grind the germinated brown rice and oats into powder and mix them with barley grass powder; (3) Mineral fortifier premix: Potassium salt and plant protein powder are mixed at a ratio of 1:3 to 1:8 to obtain mineral premix; (4) Total mixing and granulation: Mix the above raw materials with dietary fiber and natural sweetener, granulate, and dry to a moisture content of ≤5%.

6. The preparation method according to claim 5, characterized in that, In step (1), the compound enzyme is a mixture of cellulase and pectinase in a mass ratio of 1:1 to 3:1; the ultrasonic extraction power is 200-300W.

7. The preparation method according to claim 5, characterized in that, In step (1), the mulberry leaves are blanched using a microwave-steam combined blanching process: first, microwave treatment is applied for 30-60 seconds to raise the leaf temperature to 85-90℃, and then saturated steam is introduced for 1-2 minutes.

8. The preparation method according to claim 5, characterized in that, The preparation of barley grass powder in step (2) includes: pre-cooling fresh barley grass at 5-15℃ for 2-4 hours, then dehydrating it in a dehumidified air stream at 25-35℃ until the moisture content is ≤8%, and finally pulverizing it to 80-120 mesh at ≤20℃.

9. The regulatory diet containing mulberry leaf γ-aminobutyric acid and polyphenols according to any one of claims 1-4, characterized in that, In this product, γ-aminobutyric acid (GABA) and total polyphenols work synergistically in the neurovascular dual pathway: GABA exerts a central nervous system inhibitory effect by activating GABA receptors, while polyphenols promote vasodilation by activating endothelial nitric oxide synthase.

10. The use of the regulatory diet containing mulberry leaf γ-aminobutyric acid and polyphenols as described in any one of claims 1-4 in the preparation of functional meal replacement foods for people under stress and people at risk of hypertension.

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