A low glycemic index health drink rich in monk fruit flavonoids and its preparation method

Abstract

This invention relates to the field of beverage technology, specifically disclosing a low glycemic index health beverage rich in monk fruit leaf flavonoids. The beverage comprises main ingredients, which are composed of the following components by weight: 18-35 parts monk fruit leaf extract, 15-22 parts bitter melon extract, and 15-22 parts houttuynia cordata extract. This invention's low glycemic index health beverage, rich in monk fruit leaf flavonoids, utilizes the bioactivity of natural plant raw materials such as monk fruit leaves, bitter melon, and houttuynia cordata. Through a reasonable proportion of components, it is formulated into a compound beverage with high nutritional value, possessing health benefits such as anti-fatigue, antipyretic, anti-inflammatory, diuretic, and non-toxic effects. Furthermore, it is safe and non-toxic. Combined with monk fruit glycosides and erythritol as sweeteners, it has a good flavor while maintaining a low glycemic index, meeting the needs of people trying to reduce their sugar intake.

Description

Technical Field

[0001] This invention relates to the field of beverage technology, and in particular to a low glycemic index health beverage rich in monk fruit flavonoids and its preparation method. Background Technology

[0002] Monk fruit (scientific name: *Siraitia grosvenori*) is a perennial deciduous vine belonging to the Cucurbitaceae family. It has heart-shaped leaves, is dioecious, flowers in summer, and fruits in autumn. Currently, the utilization and development of monk fruit mainly focuses on its fruit. Traditional Chinese medicine uses the fruit, which contains mogrosides, various amino acids, and vitamins, and is used to treat coughs due to lung heat and phlegm, pharyngitis, tonsillitis, acute gastritis, constipation, and other ailments. While research on the fruit itself is relatively thorough, including its chemical composition and pharmacological effects, research on other parts of the plant, especially the leaves, is relatively limited. Monk fruit leaves are rich in amino acids, tea polyphenols, flavonoids, and other substances. A single leaf is also used in traditional Chinese medicine (according to the *Guangxi Medicinal Plant List* and excerpts from *Chinese Materia Medica*), and has detoxifying and antipruritic effects; it is used to treat sores, carbuncles, stubborn tinea, chronic pharyngitis, and chronic bronchitis. However, the leaves of the monk fruit have long been neglected and are discarded as they fall from the tree to the ground. A large amount of monk fruit leaves are left unused, resulting in a serious waste of resources.

[0003] With improved living standards and dietary adjustments, the number of people suffering from high blood sugar and high blood pressure is constantly increasing. Simultaneously, the accelerating pace of work, increased work and study pressure, environmental degradation and noise pollution, and unhealthy lifestyles such as lack of exercise and irregular sleep patterns contribute to a sub-healthy state, weakened immunity, fatigue, and increased susceptibility to illnesses like frequent colds and respiratory infections. Long-term use of these can lead to high blood pressure and high cholesterol. Many people choose to take medication to regulate their bodies, but all medications have side effects, and prolonged use can negatively impact health. Nowadays, more and more people drink beverages. Beverages taste good, provide pleasure and satisfaction, and can relax the mind and relieve stress; however, most beverages are high in sugar, and excessive sugar intake can place a heavy burden on the body. Furthermore, most beverages contain preservatives, which can also affect health. Medicinal teas are special liquid beverages made by adding food or medicine to tea leaves, possessing certain therapeutic effects. In a broad sense, medicinal tea also includes tea substitutes made from food or medicine through methods such as brewing, decocting, pressing, and distillation, without tea leaves. It is a traditional health beverage, including soups, juices, syrups, and emulsions. Medicinal tea not only prevents disease but also provides the enjoyment of tea, promoting relaxation and a pleasant mood. Regular consumption can alleviate stubborn ailments, strengthen the body, calm the mind, soothe the throat and intestines, and lower blood sugar and lipids. Compared to regular beverages, medicinal tea has four major advantages: effectiveness, safety, enjoyment, and convenience. Current research reports the use of monk fruit leaves as a raw material to prepare beverages with health benefits. For example, Chinese patent CN1611147A discloses a new beverage containing flavonoids, using concentrated extracts of monk fruit leaves as the basic raw material, diluted and mixed with flavorings to make a liquid beverage. Alternatively, monk fruit leaves can be pulverized and combined with mogrosides to make tea bags, which have anti-aging and anti-cancer effects. However, the beverage raw material in this invention only contains monk fruit leaves, resulting in relatively simple and weak effects. Chinese patent application CN 103283902A discloses a monk fruit leaf and ginger tea and its preparation method. Monk fruit leaf powder, monk fruit fluid extract, and ginger fluid extract are mixed in proportion by weight, dried, and made into monk fruit leaf and ginger tea bags, which have the effects of promoting blood circulation, relieving cold, warming the middle and stopping vomiting, and soothing the throat and opening the voice. However, this invention adds monk fruit leaves as fine powder, which cannot fully exert its effects. This invention provides an instant health drink with monk fruit leaf flavonoid extract as the main ingredient and its preparation method. It develops a new monk fruit leaf raw material health drink that can make full use of monk fruit leaf resources, and combine with other raw materials to maximize efficacy and improve results. Summary of the Invention

[0004] To address the above shortcomings, this invention provides a low glycemic index health drink rich in monk fruit leaf flavonoids. It utilizes the natural active ingredients of monk fruit leaves, bitter melon, and houttuynia cordata to prepare a low glycemic index health drink with anti-fatigue, antipyretic, anti-inflammatory, and diuretic effects, which is easy to carry and preserve. The specific technical solution is as follows:

[0005] A low glycemic index health drink rich in monk fruit leaf flavonoids includes main ingredients, which are composed of the following components by weight: 18-35 parts monk fruit leaf extract, 15-22 parts bitter melon extract, and 15-22 parts houttuynia cordata extract.

[0006] Preferably, in the above-mentioned low glycemic index health drink rich in monk fruit leaf flavonoids, the main ingredient is composed of the following components by weight: 30 parts monk fruit leaf extract, 20 parts bitter melon extract, and 20 parts houttuynia cordata extract.

[0007] Preferably, the above-mentioned low glycemic index health drink rich in monk fruit flavonoids also includes excipients, the excipients including sweeteners, the sweeteners being one or two of mogroside and erythritol.

[0008] Preferably, in the above-mentioned low glycemic index health drink rich in monk fruit flavonoids, the excipients further include an encapsulating agent, wherein the encapsulating agent is β-cyclodextrin.

[0009] Preferably, in the above-mentioned low glycemic index health drink rich in monk fruit flavonoids, the total flavonoid content in the drink is not less than 500mg / 100g.

[0010] This invention also provides a method for preparing the above-mentioned low glycemic index health drink rich in monk fruit flavonoids, comprising the following steps:

[0011] (1) Preparation of monk fruit leaf extract: The monk fruit leaves are dried and pulverized to obtain monk fruit leaf powder. Add 8 to 10 times the amount of water and perform ultrasonic low-temperature extraction. Filter and concentrate to a concentrate with a relative density of 1.2 to 1.3. Then purify to obtain monk fruit leaf extract.

[0012] (2) Preparation of bitter melon extract: Bitter melon is dried, pulverized, extracted with boiling water, filtered and concentrated to a relative density of 1.2 to 1.3 to obtain bitter melon extract;

[0013] (3) Preparation of Houttuynia cordata extract: The whole plant of Houttuynia cordata is dried, pulverized, extracted with boiling water, filtered and concentrated to a relative density of 1.2 to 1.3 to obtain Houttuynia cordata extract;

[0014] (4) Mix the extracts of monk fruit leaves, bitter melon extract and houttuynia cordata extract to obtain a mixture, add fermentation bacteria powder, ferment at 28-35℃ for 3-8 days, filter, spray dry to obtain fermented raw powder.

[0015] (5) The ingredients, granulation and drying are carried out according to the weight ratio of fermented raw powder, erythritol and mogroside of 50:48~49:1~2 to obtain a low glycemic index health drink.

[0016] Preferably, in the above preparation method, the ultrasonic low-temperature extraction process parameters in step (1) are: ultrasonic power of 350-500W, temperature of 25-40℃, and extraction time of 45-90min.

[0017] Preferably, in the above preparation method, in step (1), purification is performed by gradually adding ethanol to the concentrate while stirring continuously until the ethanol concentration of the concentrate reaches 65-80%, letting it stand for 30 minutes, filtering, collecting the filtrate, recovering and removing the ethanol, and obtaining the monk fruit leaf extract.

[0018] Preferably, in the above preparation method, in steps (2) and (3), the boiling water extraction is performed by adding 8 to 10 times the amount of water to bitter melon powder or houttuynia cordata powder and heating to extract for 1 to 2 hours.

[0019] Preferably, in the above preparation method, the fermentation starter is a mixed starter of yeast and Lactobacillus plantarum, the weight ratio of yeast to Lactobacillus plantarum is 1:3-5, and the inoculum amount of the fermentation starter is 1.2-3%. In this invention, the addition of a mixed starter of yeast and Lactobacillus plantarum for compound fermentation is used to decompose sugars and carbohydrates and degrade macromolecules, thereby improving the bioactivity and overall nutritional value of the beverage.

[0020] Preferably, in the above preparation method, in step (4), the mixture is first subjected to high-pressure microfluidic homogenization, and then fermentation powder is added for fermentation. The high-pressure microfluidic homogenization process parameters are: working pressure of 1100-1300 bar, and homogenization is performed 2-3 times. Homogenizing the mixture through multiple ultra-high pressure microfluidic treatments combined with fermentation is beneficial for shearing and degrading large molecules in the extract into small molecules, which can improve the bioactivity and absorption rate of active substances. At the same time, homogenization can improve dispersibility and give full play to the synergistic effect between the components.

[0021] Preferably, in the above preparation method, in step (4), α-L-rhamnosidase is added for fermentation, and the amount of α-L-rhamnosidase added is 0.5-1% of the mass of the mixture. Adding α-L-rhamnosidase is beneficial for synergistic degradation, increasing nutrient moisture, improving the utilization rate of active substances, reducing the bitterness of the beverage, and improving the taste.

[0022] Preferably, in the above preparation method, in step (5), β-cyclodextrin is added together with the ingredients, and the amount of β-cyclodextrin is 2 to 3 times the total mass of the sweetener. Adding a certain proportion of β-cyclodextrin for granulation, through the encapsulation effect of β-cyclodextrin, inhibits the oxidative decomposition of flavonoids, polyphenols, and other substances, improves thermal stability, extends shelf life, and does not affect the taste of the subsequent beverage.

[0023] Compared with the prior art, the beneficial effects of the present invention are:

[0024] 1. The present invention relates to a low glycemic index health drink rich in monk fruit leaf flavonoids. Utilizing the bioactivity of natural plant ingredients such as monk fruit leaves, bitter melon, and houttuynia cordata, the drink is formulated into a compound beverage through a reasonable proportion of components. It has high nutritional value and offers health benefits such as anti-fatigue, antipyretic, anti-inflammatory, diuretic, and kidney-friendly properties, while being safe and non-toxic. Combined with monk fruit glycosides and erythritol as sweeteners, it has a good flavor while maintaining a low glycemic index, making it suitable for people trying to reduce their sugar intake.

[0025] 2. The preparation method of the low glycemic index health beverage rich in monk fruit leaf flavonoids of the present invention involves compound fermentation of mixed extracts to decompose sugars and carbohydrates and degrade high molecular weight substances, so as to keep the beverage at a low glycemic index, while improving the overall nutritional value and bioactivity of the beverage, and enhancing the taste and flavor of the beverage.

[0026] 3. The preparation method of the low glycemic index health beverage rich in monk fruit leaf flavonoids of the present invention involves high-pressure microfluidic homogenization of the mixed extracts followed by fermentation. This process facilitates the shearing and degradation of large molecules in the extracts into smaller molecules, promotes better fermentation, and improves the bioactivity and absorption rate of active substances. Simultaneously, homogenization improves dispersibility and fully leverages the synergistic effects between components, enhancing efficacy. Adding α-L-rhamnosidase before fermentation allows for synergistic fermentation and degradation with the fermentation starter culture, increasing nutrient and moisture content, improving the utilization rate of active substances, degrading bitter substances, reducing the bitterness of the beverage, and improving taste. Attached Figure Description

[0027] To more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0028] Figure 1 This is a blood glucose response curve from Experiment Example 1 of the present invention. Detailed Implementation

[0029] The specific embodiments of the present invention are described in detail below, but it should be understood that the scope of protection of the present invention is not limited to the specific embodiments. Unless otherwise defined, all technical terms used below have the same meaning as commonly understood by those skilled in the art. The technical terms used herein are for the purpose of describing specific embodiments only and are not intended to limit the scope of protection of the present invention. Unless otherwise specifically stated, all raw materials, reagents, instruments, and equipment used in the present invention are commercially available or can be prepared by existing methods.

[0030] Example 1

[0031] A low glycemic index health drink rich in monk fruit leaf flavonoids includes main ingredients and auxiliary ingredients. The main ingredients consist of the following components by weight: 30 parts monk fruit leaf extract, 20 parts bitter melon extract, and 20 parts houttuynia cordata extract. The auxiliary ingredients are mogrosides and erythritol.

[0032] This embodiment also provides a method for preparing a low glycemic index health drink rich in monk fruit flavonoids, including the following steps:

[0033] (1) Preparation of monk fruit leaf extract: The monk fruit leaves were dried and pulverized to obtain monk fruit leaf powder. Eight times the amount of water was added, and ultrasonic low-temperature extraction was performed. The ultrasonic power was 500W and the temperature was 35℃. The extraction time was 45min. The extract was filtered and concentrated to a concentration of 1.2. Then, ethanol was gradually added to the concentrate while stirring continuously until the ethanol concentration of the concentrate reached 70%. After standing for 30 minutes, the extract was filtered, the filtrate was collected, and the ethanol in the filtrate was recovered to obtain monk fruit leaf extract.

[0034] (2) Preparation of bitter melon extract: Dry and crush bitter melon, add 10 times the amount of water, heat to boiling and extract for 1 hour, then filter and concentrate to a relative density of 1.2 to obtain bitter melon extract;

[0035] (3) Preparation of Houttuynia cordata extract: Houttuynia cordata is dried and pulverized, 10 times the amount of water is added, and the mixture is heated to boiling for 1 hour. Then it is filtered and concentrated to a relative density of 1.2 to obtain Houttuynia cordata extract.

[0036] (4) Mix the extracts of monk fruit leaves, bitter melon extract and houttuynia cordata extract thoroughly to obtain a mixture. Add 2% of the weight of the mixture of fermentation powder, which is a mixture of yeast and lactobacillus plantarum in a weight ratio of 1:3.5. Ferment for 5 days at 30°C, filter and spray dry to obtain fermentation powder.

[0037] (5) The following ingredients are mixed, granulated and dried by weight percentage: 50% fermented raw powder, 49% erythritol and 1% mogroside to obtain an instant low glycemic index health drink.

[0038] Example 2

[0039] A low glycemic index health drink rich in monk fruit leaf flavonoids includes main ingredients and auxiliary ingredients. The main ingredients consist of the following components by weight: 22 parts monk fruit leaf extract, 18 parts bitter melon extract, and 20 parts houttuynia cordata extract. The auxiliary ingredients are mogrosides and erythritol.

[0040] A method for preparing a low glycemic index health beverage rich in monk fruit flavonoids includes the following steps:

[0041] (1) Preparation of monk fruit leaf extract: The monk fruit leaves were dried and pulverized to obtain monk fruit leaf powder. 10 times the amount of water was added and ultrasonic low-temperature extraction was performed. The ultrasonic power was 450W and the temperature was 30℃. The extraction was performed for 60 min. The mixture was filtered and concentrated to a concentration of 1.2. Then, ethanol was gradually added to the concentrate and stirred continuously until the ethanol concentration of the concentrate reached 70%. After standing for 30 minutes, the mixture was filtered and the filtrate was collected. The ethanol in the filtrate was recovered and removed to obtain monk fruit leaf extract.

[0042] (2) Preparation of bitter melon extract: Dry and crush bitter melon, add 8 times the amount of water, heat to boiling and extract for 1.5 hours, then filter and concentrate to a relative density of 1.2 to obtain bitter melon extract;

[0043] (3) Preparation of Houttuynia cordata extract: Houttuynia cordata is dried and pulverized, 8 times the amount of water is added, and the mixture is heated to boiling for 1.5 hours. Then it is filtered and concentrated to a relative density of 1.2 to obtain Houttuynia cordata extract.

[0044] (4) Mix the extracts of monk fruit leaves, bitter melon extract and houttuynia cordata extract thoroughly to obtain a mixture. Add 1.5% of the weight of the mixture of fermentation powder, which is a mixture of yeast and lactobacillus plantarum in a weight ratio of 1:4. Ferment for 5 days at 30°C, filter and spray dry to obtain fermentation powder.

[0045] (5) The following ingredients are mixed, granulated and dried by weight percentage: 50% fermented raw powder, 49% erythritol and 1% mogroside to obtain an instant low glycemic index health drink.

[0046] Example 3

[0047] A low glycemic index health drink rich in monk fruit leaf flavonoids includes main ingredients and auxiliary ingredients. The main ingredients consist of the following components by weight: 30 parts monk fruit leaf extract, 20 parts bitter melon extract, and 20 parts houttuynia cordata extract. The auxiliary ingredients are mogrosides and erythritol.

[0048] This embodiment also provides a method for preparing a low glycemic index health drink rich in monk fruit flavonoids, including the following steps:

[0049] (1) Preparation of monk fruit leaf extract: The monk fruit leaves were dried and pulverized to obtain monk fruit leaf powder. Eight times the amount of water was added, and ultrasonic low-temperature extraction was performed. The ultrasonic power was 500W and the temperature was 35℃. The extraction was performed for 45 minutes, filtered, and concentrated to a relative density of 1.2. Then, ethanol was gradually added to the concentrated solution while stirring continuously until the ethanol concentration of the concentrated solution reached 70%. After standing for 30 minutes, the solution was filtered, the filtrate was collected, and the ethanol in the filtrate was recovered to obtain monk fruit leaf extract.

[0050] (2) Preparation of bitter melon extract: Dry and crush bitter melon, add 10 times the amount of water, heat to boiling and extract for 1 hour, then filter and concentrate to a relative density of 1.2 to obtain bitter melon extract;

[0051] (3) Preparation of Houttuynia cordata extract: Houttuynia cordata is dried and pulverized, 10 times the amount of water is added, and the mixture is heated to boiling for 1 hour. Then it is filtered and concentrated to a relative density of 1.2 to obtain Houttuynia cordata extract.

[0052] (4) The extracts of monk fruit leaves, bitter melon extract and houttuynia cordata extract are stirred and mixed thoroughly to obtain a mixture. The mixture is then added to a high-pressure micro-jet homogenizer for high-pressure micro-jet homogenization. The working pressure is 1200 bar, and the homogenization is repeated 3 times. Then, 2% of the weight of the mixture of fermentation powder is added. The fermentation powder is a mixture of yeast and Lactobacillus plantarum in a weight ratio of 1:3.5. The mixture is fermented at 30°C for 5 days, filtered, and spray-dried to obtain the fermentation powder.

[0053] (5) The following ingredients are mixed, granulated and dried by weight percentage: 50% fermented raw powder, 49% erythritol and 1% mogroside to obtain an instant low glycemic index health drink.

[0054] Example 4

[0055] A low glycemic index health drink rich in monk fruit leaf flavonoids includes main ingredients and auxiliary ingredients. The main ingredients consist of the following components by weight: 30 parts monk fruit leaf extract, 20 parts bitter melon extract, and 20 parts houttuynia cordata extract. The auxiliary ingredients are mogrosides and erythritol.

[0056] This embodiment also provides a method for preparing a low glycemic index health drink rich in monk fruit flavonoids, including the following steps:

[0057] (1) Preparation of monk fruit leaf extract: The monk fruit leaves were dried and pulverized to obtain monk fruit leaf powder. Eight times the amount of water was added, and ultrasonic low-temperature extraction was performed. The ultrasonic power was 500W and the temperature was 35℃. The extraction was performed for 45 minutes, filtered, and concentrated to a relative density of 1.2. Then, ethanol was gradually added to the concentrated solution while stirring continuously until the ethanol concentration of the concentrated solution reached 70%. After standing for 30 minutes, the solution was filtered, the filtrate was collected, and the ethanol in the filtrate was recovered to obtain monk fruit leaf extract.

[0058] (2) Preparation of bitter melon extract: Dry and crush bitter melon, add 10 times the amount of water, heat to boiling and extract for 1 hour, then filter and concentrate to a relative density of 1.2 to obtain bitter melon extract;

[0059] (3) Preparation of Houttuynia cordata extract: Houttuynia cordata is dried and pulverized, 10 times the amount of water is added, and the mixture is heated to boiling for 1 hour. Then it is filtered and concentrated to a relative density of 1.2 to obtain Houttuynia cordata extract.

[0060] (4) The extracts of monk fruit leaves, bitter melon, and houttuynia cordata were thoroughly mixed to obtain a mixture. The mixture was then added to a high-pressure microfluidic homogenizer for high-pressure microfluidic homogenization at a working pressure of 1200 bar, and homogenized three times. Then, 2% of the mixture's weight in fermentation starter and 0.7% of α-L-rhamnosidase were added. The enzyme activity of α-L-rhamnosidase was 3*10. 5 u / g, the fermentation powder is a mixed powder of yeast and Lactobacillus plantarum in a weight ratio of 1:3.5, fermented at 30℃ for 5 days, filtered, spray dried to obtain the fermentation raw powder;

[0061] (5) The following ingredients are mixed, granulated and dried by weight percentage: 50% fermented raw powder, 49% erythritol and 1% mogroside to obtain an instant low glycemic index health drink.

[0062] Comparative Example 1

[0063] The difference between this comparative example and Example 1 is that the main ingredient consists of the following components by weight: 70 parts of monk fruit leaf extract. Everything else is the same as in Example 1.

[0064] Comparative Example 2

[0065] The difference between this comparative example and Example 1 is that the main ingredient consists of the following components by weight: 70 parts bitter melon extract. Everything else is the same as in Example 1.

[0066] Comparative Example 3

[0067] The difference between this comparative example and Example 1 is that the main ingredient consists of the following components by weight: 70 parts of Houttuynia cordata extract. Everything else is the same as in Example 1.

[0068] Comparative Example 4

[0069] The difference between this comparative example and Example 1 is that in step (4) of the preparation method, the extracts of monk fruit leaves, bitter melon extract and houttuynia cordata extract are stirred and mixed thoroughly to obtain a mixture, which is not fermented, and is directly filtered and spray-dried to obtain fermented raw powder; the rest is the same as in Example 1.

[0070] Experimental Example 1

[0071] The total flavonoid content in the beverage was determined by high performance liquid chromatography. The specific detection steps were carried out according to the methods in the existing published literature (Tan Hongsheng, Chen Quanbin, pilot production and product index formulation of flavonoids from monk fruit leaves [J], Anhui Agricultural Sciences, 2011, 39(26):15954-15955). The total flavonoid content in the beverage of the present invention was obtained by external standard method. The total flavonoid content in the beverage of the present invention was 500-1500 mg / 100g.

[0072] Experiment Example 2

[0073] (I) Blood Glucose Index Test

[0074] Experimental methods: A batch of male Kunming mice weighing 20±2g were collected. After fasting for 12 hours with unlimited access to water, blood glucose concentration (zero-time blood glucose value) was measured from the tail vein. Based on the zero-time blood glucose value, the mice were randomly divided into 4 groups: blank group, glucose group, beverage group of Example 1, and beverage group of Comparative Example 4, with 10 mice in each group. The blank group was given distilled water by gavage once, while the glucose group and beverage group were given glucose and the corresponding beverage by gavage, respectively. The dosage (based on solids) for each group of mice was 2.7g / kg, and the administration volume was 20mL / kg body weight. At 30, 60, and 120 min after gavage, blood was collected from the orbital venous plexus of mice using glass capillaries with an inner diameter of 0.9–1.1 mm. The blood was then incubated in a 37°C constant temperature water bath for 10 min until coagulation. After coagulation, the blood was centrifuged at 3000 r / min for 10 min to separate the serum. 10 μl of serum was taken and the absorbance (OD value) of the solution was measured at 505 nm according to the operating steps and methods of the GOD-PAP glucose kit. The blood glucose value was calculated. A blood glucose response curve was plotted with time as the x-axis and blood glucose value as the y-axis. The postprandial blood glucose change value (ΔGlu) was obtained by subtracting the blood glucose of the blank group (basal blood glucose) at the same time point from the blood glucose of each group at each time point after the meal. The area under the blood glucose response curve was calculated using the geometric method based on ΔGlu. The glycemic index (GI) value was defined as 100 based on the area under the blood glucose response curve (AUC) of glucose. The GI value of the compound leaf beverage was calculated according to formula (1). Experimental results are expressed as mean ± standard deviation. SPSS 13.0 statistical analysis software was used to compare and analyze the differences between groups. The t-test was used to compare the differences between experimental groups. P < 0.05 was considered to be significant between groups.

[0075]

[0076] Experimental results:

[0077] The changes in blood glucose levels in animals after consuming beverages and glucose are shown in Table 1 and... Figure 1 In animals, blood glucose levels rose rapidly 30 minutes after consuming glucose, and began to decline after 60 minutes. However, after consuming the beverage, blood glucose fluctuations in mice were not significant, and the blood glucose levels during the 2-hour period were similar to those in the control group. In Example 1, the blood glucose levels in mice were more stable than in Comparative Example 4.

[0078] Table 1. Postprandial blood glucose generation of beverages and glucose ( n=10)

[0079]

[0080] Table 2 shows the area under the blood glucose response curve and glycemic index (GI) of the animals after consuming the beverage and glucose. The area under the blood glucose response curve in the glucose group was significantly higher than that in the control group (P<0.001), while the area under the blood glucose response curve in the beverage group was slightly higher than that in the control group, but significantly lower than that in the glucose group (P<0.001). With the glucose GI value as 100, the GI value of the beverage in Example 1 was 13.62, and the GI value of the beverage in Comparative Example 4 was 33.92. These results indicate that the beverage of the present invention is in the low glycemic index range, and the fermentation treatment can make the beverage even lower in glycemic index, which can better meet the needs of people who want to reduce their sugar intake.

[0081] Table 2. Area under the glycemic response curve and GI value of beverages ( n=10)

[0082]

[0083] Experiment Example 3: Anti-fatigue effect test

[0084] Experimental methods:

[0085] Eighty healthy adult male Kunming mice (SPF grade, weighing 18-22g) were randomly divided into a normal control group, three sample drink groups (Sample 1, Sample 3, and Sample 4), and four comparative drink groups (Comparative Examples 1-4), with 10 mice in each group. The normal control group was administered physiological saline by gavage once daily at a volume of 10mL / kg body weight. The drink groups received a dose of 288mg / kg. The drinks from the sample and comparative examples were dissolved in water to prepare a solution with a concentration of 288mg / 10mL and administered by gavage once daily. Each experiment was repeated three times. After 20 days of continuous gavage, 30 minutes after the last sample was administered to the mice, each group of mice was weighed and numbered using a weight-bearing method. Each mouse was then placed in a swimming tank (water depth 30cm, water temperature maintained at 25±1℃) and swam. The time from the start of swimming until the mouse sank to the bottom and no longer floated was recorded as the weight-bearing swimming time.

[0086] Experimental results: The swimming time of mice in each group under load is shown in Table 3. Compared with the normal control group, the swimming time of mice in the anti-fatigue granule group was significantly prolonged. The difference in swimming time between the two groups under load was statistically significant (P<0.01), indicating that the beverage of the present invention has an anti-fatigue effect. As can be seen from the results in the table, the high-pressure micro-jet homogenization treatment combined with fermentation in the present invention can improve the nutritional level and biological activity of the beverage, and has a better anti-fatigue effect.

[0087] Table 3. Swimming time under load for mice in each group ( n=10)

[0088] Group Swimming time (s) normal control group 278.10±30.81 Example 1 Beverage Group 365.65±37.53 Example 3 Beverage Group 392.47±36.26 Example 4 Beverage Group 417.40±42.74 Comparative Example 1 Beverage Group 308.83±31.41 Comparative Example 2 Beverage Group 301.40±29.39 Comparative Example 3 Beverage Group 299.61±35.48 Comparative Example 4 Beverage Group 322.25±32.04

[0089] Experiment Example 4: Depyrification Test

[0090] Experimental methods:

[0091] Sixty SD rats (180-200g each), half male and half female, were used as follows: a model control group (distilled water), a positive control group (aspirin 10mg / kg), and three dosage groups: a high-dose beverage group (0.576g / kg), a medium-dose beverage group (0.288g / kg), and a low-dose beverage group (0.144g / kg). The beverage was the low glycemic index health drink prepared in Example 1. From day 1 of the experiment, the animals in each group were fasted for 18 hours daily, with water allowed, and their rectal temperature was measured once for four consecutive days. On day 4, immediately after measuring rectal temperature, the rats were subcutaneously injected with 20% yeast suspension in their backs. Thirty minutes later, the yeast suspension was administered via gavage according to the assigned groups. Rectal temperature was measured 6 hours after the yeast injection.

[0092] Experimental results The results were presented in a formal format. Statistical analysis was performed using SPSS 13.0 software. The t-test was used to compare differences between groups, and a p-value < 0.05 was considered statistically significant.

[0093] Experimental results:

[0094] The antipyretic effects of each group are shown in Table 4. As can be seen from the table, the body temperature of all animals in each group was significantly higher than the baseline value 6 hours after injection of dried yeast (P < 0.001). The degree of body temperature increase in the aspirin group was significantly lower than that in the model control group. Both high and medium doses of the beverage significantly reduced the body temperature of febrile animals, while the low dose showed a trend of reducing the body temperature of rats with fever. The results indicate that the beverage of this invention has a significant antipyretic effect on the fever induced by dried yeast in rats.

[0095] Table 4. Effects of compound leaf decoction on body temperature in febrile rats ( n=12)

[0096]

[0097] Experiment Example 5: Anti-inflammatory Experiment

[0098] Experimental methods:

[0099] One hundred male mice weighing 18–22 g were randomly divided into a model control group (distilled water), a positive control group (5 mg / kg dexamethasone), a high-dose beverage group, a medium-dose beverage group, and a low-dose beverage group. The high-dose, medium-dose, and low-dose beverage groups were administered the drug via gavage at doses of 0.288 g / kg, 0.144 g / kg, and 0.072 g / kg, respectively (based on relative body surface area ratio, this dosage is equivalent to a human daily dose of 1.44, 0.72, and 0.36 g / person / 60 kg). The beverage was the low glycemic index health drink prepared in Example 1. All test samples were administered the drug via gavage once daily for 7 consecutive days.

[0100] (1) Xylene-induced ear swelling test:

[0101] Sixty minutes after the last dose, 0.02 mL of xylene was instilled into the right ear to induce inflammation. Fifteen minutes later, the patient was euthanized by cervical dislocation. Ear flaps of the same size were symmetrically removed from the same location in both ears and weighed using an electronic balance. The degree of swelling was calculated (swelling degree = weight of right ear flap – weight of left ear flap), and the inhibition rate was calculated: Inhibition rate (%) = (average swelling degree of the model control group – average swelling degree of the treated group) / average swelling degree of the model control group × 100%.

[0102] (2) Peritoneal permeability test in mice

[0103] Sixty minutes after the last administration, 0.25% Evans blue was injected via the tail vein, and glacial acetic acid was injected intraperitoneally. Fifteen minutes later, the patient was euthanized by cervical dislocation, and 6 mL of physiological saline was injected to flush the peritoneal cavity. The peritoneal lavage fluid was centrifuged at 2000 r / min for 10 min, and the absorbance of the supernatant was measured at 590 nm.

[0104] Experimental results are expressed as mean ± standard deviation. Statistical analysis was performed using SPSS 13.0, and the t-test was used to analyze differences between groups. A p-value < 0.05 was considered statistically significant.

[0105] Experimental results:

[0106] (1) Effect of xylene on mouse ear swelling

[0107] The results of xylene-induced ear swelling in mice in each group are shown in Table 5. As can be seen from the table, the ear swelling induced by xylene stimulation in the animals in the three dose groups was reduced to varying degrees, especially the high dose, which had an inhibition rate of 57.51% on ear swelling.

[0108] Table 5. Effects of beverages on xylene-induced ear swelling in mice ( n=10)

[0109]

[0110] (2) Effect on Evans blue exudate in the peritoneal cavity of mice

[0111] The results of Evans blue exudation in the peritoneum of mice in each group are shown in Table 6. As can be seen from the table, high and medium doses of the beverage can significantly inhibit the increase in peritoneal permeability stimulated by glacial acetic acid and reduce peritoneal exudation (P<0.05). Low dose can mildly inhibit peritoneal exudation, but its effect is not statistically significant.

[0112] The above results indicate that the beverage of the present invention can significantly inhibit acetic acid-induced peritoneal permeability hyperpermeability and has a certain inhibitory effect on xylene-induced ear swelling in mice. Continuous administration for 7 days can produce an anti-inflammatory effect.

[0113] Table 6. Effects of compound leaf on Evans blue exudation in the peritoneum of mice ( n=10)

[0114]

[0115]

[0116] Experiment Example 6: Diuretic Effect Experiment

[0117] Experimental methods:

[0118] Sixty SD rats (180-200g each), half male and half female, were used as follows: a blank control group (distilled water), a positive control group (hydrochlorothiazide 10mg / kg), and three dosage groups: a high-dose beverage group (0.576g / kg), a medium-dose beverage group (0.288g / kg), and a low-high-dose beverage group (0.144g / kg). Each group of animals was administered the corresponding test sample or solvent by gavage once daily for 8 consecutive days. The beverage was the low glycemic index health drink prepared in Example 1.

[0119] (1) Measurement of animal urine output

[0120] Before the last gavage, rats were fasted for 24 hours but allowed free access to water. Then, each group of rats was gavaged with 25 mL / kg of physiological saline to establish a saline loading model. Twenty minutes later, the model control group was gavaged with physiological saline, while the other groups were gavaged with the corresponding test sample at a volume of 25 mL / kg. After administration, the rats' lower abdomen was compressed to expel residual urine from the bladder. The gavaged rats were then placed in metabolic cages, and urine samples were collected for 4 hours. The volume of urine collected was recorded every hour, and the total urine output over 4 hours was also recorded.

[0121] (2) Animal renal function test

[0122] After the urine output was measured, blood was collected by enucleation, serum was separated by centrifugation, and serum creatinine and blood urea nitrogen levels were measured according to the kit requirements. Urine protein levels were also measured according to the kit requirements.

[0123] Experimental results The results were presented in a formal format. Statistical analysis was performed using SPSS 13.0 software. The t-test was used to compare differences between groups, and a p-value < 0.05 was considered statistically significant.

[0124] Experimental results:

[0125] (1) Effect on urine output in rats

[0126] The results of urine output in each group of rats are shown in Table 7. All three doses of the beverage increased urine output to varying degrees, with the medium dose (288 mg / kg) showing the most significant effect.

[0127] Table 7. Effects of beverages on urine output in rats ( n=12)

[0128]

[0129]

[0130] (2) Effects on renal function-related indicators in rats

[0131] Table 8 shows the renal function-related indicators of each group of rats. All three doses of the beverage showed a trend of reducing urinary protein levels, but the urinary protein concentration was not significantly different from the blank control group (P<0.05). Furthermore, continuous administration of the beverage had no significant effect on blood urea nitrogen and serum creatinine levels. These results indicate that the beverage of the present invention has a significant diuretic effect on rats, and continuous administration has no significant effect on rat renal function.

[0132] Table 8. Effects of beverages on renal function-related indicators in rats ( n=12)

[0133]

[0134] Experiment Example 7 Safety Test

[0135] Experimental methods:

[0136] Fifty Kunming mice (half male, half female, half male), weighing 18–22 g, were randomly divided into 5 groups of 10 mice each. The dosage of the test sample was set at a ratio of 1:0.91 within the range of 29.6 g / kg w. to 20.4 g / kg w. After fasting for 12 hours, the animals were weighed and administered the test sample by gavage (ig) at a volume of 40 mL / kg body weight. Changes in animal behavior and condition were observed and recorded after gavage, and the number of deaths in each group was also recorded. The test sample was the low glycemic index health drink prepared in Example 1.

[0137] Experimental results:

[0138] After gavage, spontaneous activity and grooming activities in mice of all groups were significantly reduced. Most animals were in a prone position, and many experienced diarrhea. Animals in the 20.4 g / kg w. dose group gradually recovered their activity level approximately 5 hours after administration; the higher the dose, the longer the recovery time. The mortality rate was 100% for animals receiving the 29.6 g / kg w. dose of compound leaf, and 10% for animals receiving the lowest dose of 20.4 g / kg w. The LD50 was calculated using the modified Kohl's method. 50 It was 25.02 ± 1.41 g / kg w.

[0139] Based on a human daily dose of 0.36g / 60kg, the LD50 in mice is... 50 The dosage is equivalent to 4170 times the daily human dose. Based on relative body surface area, this LD... 50 The human equivalent dose is 2.085 g / kg w., which is equivalent to 347.5 times the daily human dose. According to the People's Republic of China National Standard GB15193.3-2003 "Acute Toxicity Test", the acute toxicity (LD50) is... 50The dosage grading table indicates that the beverage's toxicity level is practically non-toxic. The median lethal dose (LD50) of the compound leaves administered orally to mice is also shown. 50 The concentration of 25.02 ± 1.41 g / kgw is equivalent to 4170 times the daily human dose, and its toxicity level is practically non-toxic.

[0140] Example 8 Flavor Evaluation

[0141] An evaluation panel of 30 professional sensory evaluators, selected and trained, evaluated and scored the beverages for acidity, sweetness, and taste, according to the criteria in Table 9. The instant beverages from Examples 1, 4, and 4 were prepared by mixing 1g of beverage with 150ml of water. The evaluation scores are shown in Table 10.

[0142] Table 9 Sensory Evaluation Standards for Beverages

[0143]

[0144] As shown in Table 10, the overall flavor score of the beverage of the present invention is above 4.2, which is a relatively easy beverage to accept. Fermentation can reduce bitterness and enhance the flavor of the beverage.

[0145] Table 10 Sensory Evaluation Results of Beverages

[0146] Example 1 Example 4 Comparative Example 4 Sweetness 4.5 4.6 4.3 acidity 4.5 4.7 4.3 taste 4.2 4.7 3.5

[0147] In summary, the beverage of the present invention has a low glycemic index, and has health benefits such as antipyretic, anti-inflammatory, diuretic, and non-toxic effects. It is safe and non-toxic, and has a good flavor and taste.

[0148] The foregoing description of specific exemplary embodiments of the invention is for illustrative and explanatory purposes. These descriptions are not intended to limit the invention to the precise forms disclosed, and it will be apparent that many changes and variations can be made in accordance with the foregoing teachings. The exemplary embodiments were chosen and described in order to explain the specific principles of the invention and its practical application, thereby enabling those skilled in the art to implement and utilize various different exemplary embodiments of the invention, as well as various different choices and variations. The scope of the invention is intended to be defined by the claims and their equivalents.

Claims

1. A low glycemic index health drink rich in monk fruit leaf flavonoids, characterized in that, The main ingredients consist of the following components by weight: 18-35 parts of monk fruit leaf extract, 15-22 parts of bitter melon extract, and 15-22 parts of houttuynia cordata extract; the preparation method of the low glycemic index health drink rich in monk fruit leaf flavonoids includes the following steps: (1) Preparation of monk fruit leaf extract: The monk fruit leaves are dried and pulverized to obtain monk fruit leaf powder. Add 8 to 10 times the amount of water, perform ultrasonic low-temperature extraction, filter, concentrate to a relative density of 1.2 to 1.3, and then purify to obtain monk fruit leaf extract; (2) Preparation of bitter melon extract: Bitter melon is dried, pulverized, extracted with boiling water, filtered and concentrated to a relative density of 1.2 to 1.3 to obtain bitter melon extract; (3) Preparation of Houttuynia cordata extract: Houttuynia cordata is dried, pulverized, extracted with boiling water, filtered and concentrated to a relative density of 1.2 to 1.3 to obtain Houttuynia cordata extract; (4) Mix the extracts of monk fruit leaves, bitter melon extract, and houttuynia cordata extract to obtain a mixture. First, the mixture is subjected to high-pressure micro-jet homogenization treatment, and then fermentation powder and α-L-rhamnosidase are added for fermentation. The high-pressure micro-jet homogenization process parameters are: working pressure of 1100-1300 bar, and homogenization is carried out 2-3 times. The fermentation powder is a mixed powder of yeast and Lactobacillus plantarum. The weight ratio of yeast to Lactobacillus plantarum is 1:3-5. The inoculum amount of the fermentation powder is 1.2-3%. The amount of α-L-rhamnosidase added is 0.5-1% of the mass of the mixture. Ferment for 3-8 days at 28-35℃, filter, and spray dry to obtain fermentation raw powder. (5) The ingredients, granulation and drying are carried out according to the weight ratio of fermented raw powder, erythritol and mogroside of 50:48~49:1~2 to obtain a low glycemic index health drink.

2. The low glycemic index health drink rich in monk fruit flavonoids according to claim 1, characterized in that, The main ingredient consists of the following components by weight: 30 parts of monk fruit leaf extract, 20 parts of bitter melon extract, and 20 parts of houttuynia cordata extract.

3. The low glycemic index health drink rich in monk fruit flavonoids according to claim 1, characterized in that, It also includes excipients, which include sweeteners, namely, one or two of mogroside and erythritol.

4. The low glycemic index health beverage rich in the flavonoids of the leaves of monk fruit according to any one of claims 1 to 3, characterized in that, The total flavonoid content in the beverage is not less than 500mg / 100g.

5. The low glycemic index health drink rich in the flavonoids of the leaves and fruit of Monk Fruit according to claim 1, characterized in that, In step (1), the ultrasonic low-temperature extraction process parameters are: ultrasonic power of 350~500W, temperature of 25~40℃, and extraction time of 45~90min; purification is as follows: gradually add ethanol to the concentrate and stir continuously until the ethanol concentration of the concentrate reaches 65~80%, let stand for 30 minutes, filter, collect the filtrate, recover and remove ethanol to obtain monk fruit leaf extract.

6. The low glycemic index health drink rich in the flavonoids of the leaves and fruit of Monk Fruit according to claim 1, characterized in that, In steps (2) and (3), boiling water extraction is performed by adding 8 to 10 times the amount of water to bitter melon powder or houttuynia cordata powder and heating for 1 to 2 hours.

Images