Composition with blood sugar regulating effect as well as preparation method and application thereof

Abstract

The invention relates to the technical field of food and / or medicine, and provides a composition with a blood sugar regulating effect and a preparation method and application thereof, and the composition comprises the following raw materials by weight: 23-32 parts of a white kidney bean extract; 8 to 14 parts of L-arabinose; and 5-9 parts of mulberry leaf extract. The composition provided by the invention has the effect of regulating blood sugar, can obviously reduce the postprandial blood sugar level, meets the new requirements of people on health, and has a good market development prospect.

Description

Technical Field

[0001] The present invention relates to the technical field of food and / or medicine, and in particular to a composition capable of regulating blood sugar, and a preparation method and application thereof. Background Art

[0002] Diabetes is a metabolic dysfunction disease characterized by impaired sugar metabolism and increased blood glucose levels. The key enzymes in the regulation of human sugar metabolism are α-amylase and α-glucosidase (sucrase, maltase, etc.). α-amylase is widely distributed in saliva and pancreas, and can catalyze the hydrolysis of α-1,4 glycosidic bonds, breaking down starch into monosaccharides, dextrins, etc. α-glucosidase is located in the epithelial cells of the brush border membrane of the small intestine, and it can hydrolyze disaccharides such as sucrose and maltose into monosaccharides that can be absorbed by the small intestine. Therefore, inhibiting the activity of this enzyme can delay the digestion of carbohydrates, reduce the absorption of glucose into the blood, and thus inhibit postprandial hyperglycemia and improve blood sugar control. Studies have shown that patients with persistent hyperglycemia will increase the incidence of diabetic complications. If blood sugar levels are fully controlled in the pre-diabetes or early stages, the risk of diabetic complications can be effectively reduced.

[0003] Studies have shown that single active substances obtained from natural plants can significantly regulate the activity of key enzymes in sugar metabolism and play a role in lowering blood sugar. The combined use of multiple active substances has a more significant effect than when used alone. The combined compounding of multiple active substances has the advantages of multiple targets and multiple mechanisms of action compared to single active substances. At the same time, the synergistic effect produced by the combined compounding can enhance functional activity, reduce dosage, delay the development of drug resistance and reduce toxicity, save energy and reduce costs. White kidney bean extract, L-arabinose, and mulberry leaf extract are often reported to inhibit specific enzyme activity, delay the digestion and absorption of carbohydrates such as starch, sucrose, and maltose, and lower blood sugar levels, but there are no reports on the combined compounding of the three to regulate blood sugar by combining their advantages.

[0004] Therefore, the present invention combines white kidney bean extract, L-arabinose and mulberry leaf extract to delay carbohydrate hydrolysis from the perspective of multi-target synergistic inhibition of key enzymes in sugar metabolism, thereby achieving the effect of regulating blood sugar stability, which is of great significance for the development of foods with the function of regulating postprandial blood sugar. Summary of the invention

[0005] The purpose of the present invention is to provide a composition having the function of regulating blood sugar, and a preparation method and application thereof.

[0006] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0007] A composition with blood sugar regulating function comprises the following raw materials in parts by weight: 23-32 parts of white kidney bean extract, 8-14 parts of L-arabinose, and 5-9 parts of mulberry leaf extract.

[0008] Furthermore, the composition having the effect of regulating blood sugar comprises the following raw materials in parts by weight: 25 to 31 parts of white kidney bean extract; 9 to 11 parts of L-arabinose; and 6 to 8 parts of mulberry leaf extract.

[0009] Furthermore, the composition having the effect of regulating blood sugar comprises the following raw materials in parts by weight: 30 parts of white kidney bean extract; 10 parts of L-arabinose; and 7 parts of mulberry leaf extract.

[0010] The white kidney bean extract is a water extract; the mulberry leaf extract is a water extract. The present invention also provides the use of the above-mentioned composition with the effect of regulating blood sugar in the preparation of health food, functional food or medicine.

[0011] Furthermore, the health food, functional food or medicine is a health food, functional food or medicine for regulating postprandial blood sugar.

[0012] The present invention also provides a functional food, comprising the above-mentioned composition with the function of regulating blood sugar.

[0013] Furthermore, the functional food also includes the following raw and auxiliary materials in parts by weight: 30-50 parts of isomalt; 2-4 parts of plant powder; 3-5 parts of whole milk powder; 2-7 parts of fruit juice powder; 0.01-0.02 parts of sucralose; 0.03-0.07 parts of citric acid; 0.25-1.05 parts of food flavoring; 0.2-0.8 parts of magnesium stearate, and the plant powder raw material is a mixture of Gynostemma pentaphyllum, hawthorn, yam, ebony plum, mulberry and mulberry leaf in a mass ratio of 2:2:3:2:2:1.

[0014] Furthermore, the juice powder is one or more of passion fruit juice powder, cranberry juice powder, blueberry juice powder, grape juice powder, black currant juice powder, peach juice powder or green plum juice powder.

[0015] Preferably, the juice powder is passion fruit juice powder.

[0016] Furthermore, the food flavor is a mixture of a masking flavor and a passion fruit flavor powder flavor in a mass ratio of 1:2 to 3.

[0017] Furthermore, the functional food is a solid preparation.

[0018] Furthermore, the functional food is a tablet or a compressed candy.

[0019] Furthermore, the preparation method of the functional food comprises the following steps:

[0020] S1. Weigh the raw and auxiliary materials, white kidney bean extract, L-arabinose, mulberry leaf extract, isomalt, plant powder, whole milk powder, fruit juice powder, sucralose, citric acid, food flavor and magnesium stearate according to the formula;

[0021] S2, premix the mulberry leaf extract, plant powder and an equal amount of white kidney bean extract, then add sucralose, citric acid and food flavoring to mix until the mixture is uniform, finally add isomalt, L-arabinose, whole milk powder, fruit juice powder and the remaining white kidney bean extract to mix uniformly, rotate at 8r / min, mix for 30min, and obtain material particles;

[0022] S3. Evenly mix magnesium stearate with an equal amount of the above-mentioned material particles, add them to the remaining material particles, place them together in a mixer and mix them thoroughly until the color is uniform, and compress the total mixed particles into tablets. The pressure is controlled at 30-35KN, the tablet weight is 2g / tablet ±5%, and the hardness is 80N-100N.

[0023] Compared with the prior art, the composition with blood sugar regulating effect provided by the present invention combines white kidney bean extract, L-arabinose and mulberry leaf extract in a specific ratio, and delays carbohydrate hydrolysis from the perspective of multi-target synergistic inhibition of the activity of key enzymes (α-amylase and α-glucosidase) in sugar metabolism, inhibits the digestion and absorption of daily intake of carbohydrates, thereby reducing the absorption of glucose to regulate blood sugar levels. First, white kidney bean extract and L-arabinose directly block the digestion and absorption of starch and sucrose consumed in daily diet; secondly, maltose, oligosaccharides and other components produced by starch hydrolysis are inhibited by mulberry leaf extract with obvious α-glucosidase inhibitory activity to further hydrolyze disaccharides such as maltose; the three work together to reduce the absorption of glucose into the blood, thereby delaying the sudden increase of blood sugar, and achieving the effect of regulating blood sugar stability. The human food trial test shows that the postprandial blood sugar value of the sample group is significantly lower than that of the blank group, and the sample group is 33% less than the blank group in the postprandial 2h blood sugar area, that is, the consumption of the composition has the effect of significantly reducing postprandial blood sugar. The composition meets people's new demands for health and the new trend of the development of healthy foods, can be used to prepare functional foods, and has good market development prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 This is the blood glucose response curve 2 hours after meal in Test Example 2 of the present invention. DETAILED DESCRIPTION

[0025] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0026] Example 1

[0027] A composition with blood sugar regulating effect is composed of the following raw materials in parts by weight: 30 parts of white kidney bean extract, 10 parts of L-arabinose, and 7 parts of mulberry leaf extract. The white kidney bean extract, L-arabinose and mulberry leaf extract are uniformly mixed to obtain the composition.

[0028] Example 2

[0029] A composition with blood sugar regulating effect is composed of the following raw materials in parts by weight: 25 parts of white kidney bean extract, 11 parts of L-arabinose, and 8 parts of mulberry leaf extract. The white kidney bean extract, L-arabinose and mulberry leaf extract are uniformly mixed to obtain the composition.

[0030] Example 3

[0031] A composition with blood sugar regulating effect comprises the following raw materials in parts by weight: 32 parts of white kidney bean extract, 8 parts of L-arabinose, and 5 parts of mulberry leaf extract. The white kidney bean extract, L-arabinose and mulberry leaf extract are uniformly mixed to obtain the composition.

[0032] Example 4

[0033] A composition with blood sugar regulating effect comprises the following raw materials in parts by weight: 27 parts of white kidney bean extract, 14 parts of L-arabinose, and 6 parts of mulberry leaf extract. The white kidney bean extract, L-arabinose and mulberry leaf extract are uniformly mixed to obtain the composition.

[0034] Example 5

[0035] A composition with blood sugar regulating effect comprises the following raw materials in parts by weight: 31 parts of white kidney bean extract, 9 parts of L-arabinose, and 6 parts of mulberry leaf extract. The white kidney bean extract, L-arabinose and mulberry leaf extract are uniformly mixed to obtain the composition.

[0036] Example 6

[0037] A composition with blood sugar regulating effect comprises the following raw materials in parts by weight: 23 parts of white kidney bean extract, 12 parts of L-arabinose, and 9 parts of mulberry leaf extract. The white kidney bean extract, L-arabinose and mulberry leaf extract are uniformly mixed to obtain the composition.

[0038] Example 7

[0039] A functional food comprises the composition of Example 1 (30 parts of white kidney bean extract; 10 parts of L-arabinose; 7 parts of mulberry leaf extract) and the following raw and auxiliary materials in parts by weight: 40 parts of isomalt; 3 parts of plant powder; 4.235 parts of whole milk powder; 5 parts of passion fruit juice powder; 0.015 parts of sucralose; 0.05 parts of citric acid; 0.2 parts of flavor-masking essence; 0.5 parts of passion fruit flavor powder essence; and 0.5 parts of magnesium stearate, wherein the plant powder raw material is a mixture of Gynostemma pentaphyllum, hawthorn, yam, ebony plum, mulberry and mulberry leaf in a mass ratio of 2:2:3:2:2:1.

[0040] The preparation method of the functional food comprises the following steps:

[0041] S1. Weigh the raw and auxiliary materials: white kidney bean extract, L-arabinose, mulberry leaf extract, isomalt, plant powder, whole milk powder, passion fruit juice powder, sucralose, citric acid, masking flavor, passion fruit powder flavor and magnesium stearate;

[0042] S2, premix the mulberry leaf extract, plant powder and an equal amount of white kidney bean extract, then add sucralose, citric acid, flavor-masking essence, and passion fruit powder essence to mix until the mixture is uniform, and finally add isomalt, L-arabinose, whole milk powder, passion fruit juice powder and the remaining white kidney bean extract to mix uniformly, rotate at 8r / min, mix for 30min, and obtain material particles;

[0043] S3. Evenly mix magnesium stearate with an equal amount of the above-obtained material particles, add them to the remaining material particles, place them together in a mixer and mix them thoroughly until the color is uniform, and compress the total mixed particles into tablets. The pressure is controlled at 30-35KN, the tablet weight is 2g / tablet ±5%, and the hardness is 80N-100N.

[0044] Example 8

[0045] A functional food comprises the composition of Example 2 (25 parts of white kidney bean extract; 11 parts of L-arabinose; 8 parts of mulberry leaf extract) and the following raw and auxiliary materials in parts by weight: 30 parts of isomalt; 4 parts of plant powder; 5 parts of whole milk powder; 7 parts of passion fruit juice powder; 0.02 parts of sucralose; 0.07 parts of citric acid; 0.4 parts of flavor-masking essence; 0.8 parts of passion fruit flavor powder essence; and 0.8 parts of magnesium stearate, wherein the plant powder raw material is a mixture of Gynostemma pentaphyllum, hawthorn, yam, ebony plum, mulberry and mulberry leaf in a mass ratio of 2:2:3:2:2:1.

[0046] The preparation method of the functional food comprises the following steps:

[0047] S1. Weigh the raw and auxiliary materials: white kidney bean extract, L-arabinose, mulberry leaf extract, isomalt, plant powder, whole milk powder, passion fruit juice powder, sucralose, citric acid, masking flavor, passion fruit powder flavor and magnesium stearate;

[0048] S2, premix the mulberry leaf extract, plant powder and an equal amount of white kidney bean extract, then add sucralose, citric acid, flavor-masking essence, and passion fruit powder essence to mix until the mixture is uniform, and finally add isomalt, L-arabinose, whole milk powder, passion fruit juice powder and the remaining white kidney bean extract to mix uniformly, rotate at 8r / min, mix for 30min, and obtain material particles;

[0049] S3. Evenly mix magnesium stearate with an equal amount of the above-obtained material particles, add them to the remaining material particles, place them together in a mixer and mix them thoroughly until the color is uniform, and compress the total mixed particles into tablets. The pressure is controlled at 30-35KN, the tablet weight is 2g / tablet ±5%, and the hardness is 80N-100N.

[0050] Example 9

[0051] A functional food, comprising the composition of Example 3 (32 parts of white kidney bean extract; 8 parts of L-arabinose; 5 parts of mulberry leaf extract) and the following raw and auxiliary materials in parts by weight: 50 parts of isomalt; 2 parts of plant powder; 3 parts of whole milk powder; 2 parts of passion fruit juice powder; 0.01 parts of sucralose; 0.03 parts of citric acid; 0.05 parts of flavor-masking essence; 0.2 parts of passion fruit flavor powder essence; and 0.2 parts of magnesium stearate, wherein the plant powder raw material is a mixture of Gynostemma pentaphyllum, hawthorn, yam, ebony plum, mulberry and mulberry leaf in a mass ratio of 2:2:3:2:2:1.

[0052] The preparation method of the functional food comprises the following steps:

[0053] S1. Weigh the raw and auxiliary materials: white kidney bean extract, L-arabinose, mulberry leaf extract, isomalt, plant powder, whole milk powder, passion fruit juice powder, sucralose, citric acid, masking flavor, passion fruit powder flavor and magnesium stearate;

[0054] S2, premix the mulberry leaf extract, plant powder and an equal amount of white kidney bean extract, then add sucralose, citric acid, flavor-masking essence, and passion fruit powder essence to mix until the mixture is uniform, and finally add isomalt, L-arabinose, whole milk powder, passion fruit juice powder and the remaining white kidney bean extract to mix uniformly, rotate at 8r / min, mix for 30min, and obtain material particles;

[0055] S3. Evenly mix magnesium stearate with an equal amount of the above-obtained material particles, add them to the remaining material particles, place them together in a mixer and mix them thoroughly until the color is uniform, and compress the total mixed particles into tablets. The pressure is controlled at 30-35KN, the tablet weight is 2g / tablet ±5%, and the hardness is 80N-100N.

[0056] Comparative Example 1

[0057] A composition, compared with Example 1, wherein the white kidney bean extract is replaced with an equal amount of other raw materials, including the following raw materials in parts by weight: 27.6 parts of L-arabinose; 19.4 parts of mulberry leaf extract.

[0058] Comparative Example 2

[0059] A composition, compared with Example 1, wherein the mulberry leaf extract is replaced with an equal amount of other raw materials, including the following raw materials in parts by weight: 35.25 parts of white kidney bean extract; 11.75 parts of L-arabinose.

[0060] Comparative Example 3

[0061] A composition, compared with Example 1, wherein L-arabinose is replaced with an equal amount of other raw materials, comprising the following raw materials in parts by weight: 38.1 parts of white kidney bean extract; 8.9 parts of mulberry leaf extract.

[0062] Comparative Example 4

[0063] A composition, compared with Example 1, the dosage ratio of white kidney bean extract to mulberry leaf extract is adjusted, comprising the following raw materials in parts by weight: 24.5 parts of white kidney bean extract; 10 parts of L-arabinose; and 12.5 parts of mulberry leaf extract.

[0064] Comparative Example 5

[0065] A composition, compared with Example 1, the dosage ratio of white kidney bean extract to mulberry leaf extract is adjusted, comprising the following raw materials in parts by weight: 33.6 parts of white kidney bean extract; 10 parts of L-arabinose; and 3.4 parts of mulberry leaf extract.

[0066] Comparative Example 6

[0067] A composition, compared with Example 1, reduces the amount of L-arabinose and replaces it with an equal amount of other raw materials, including the following raw materials in parts by weight: 33.2 parts of white kidney bean extract; 6 parts of L-arabinose; 7.8 parts of mulberry leaf extract.

[0068] Test Example 1

[0069] In order to better verify the characteristics of the composition of the present invention, the compositions of Examples 1, 2, 3, 4 and the compositions of Comparative Examples 1 to 6 were subjected to α-amylase and α-glucosidase inhibition activity tests and sensory evaluation.

[0070] 1 Test sample

[0071] The compositions of Examples 1, 2, 3, 4 of the present invention and the compositions of Comparative Examples 1 to 6.

[0072] Each composition was prepared into corresponding concentrations. The concentration of the sample solution for the α-amylase inhibition activity test was 40 mg / ml; the concentration of the sample solution for the α-glucosidase inhibition activity test was 10 mg / ml.

[0073] Referring to Example 7, each composition was mixed evenly with other raw and auxiliary materials such as isomalt (wherein the plant powder raw material was a mixture of Gynostemma pentaphyllum, hawthorn, yam, ebony, mulberry and mulberry leaf in a mass ratio of 2:2:3:2:2:1) in an equal and increasing amount method according to the ratio shown in Table 1, and then 0.5% of magnesium stearate was added, mixed evenly, and tablets were pressed into shape for sensory evaluation.

[0074] Table 1

[0075]

[0076]

[0077] 2 Test methods

[0078] 2.1 Determination of α-amylase inhibitory activity

[0079] 250 μL of sample solution was thoroughly mixed with an equal volume of α-amylase solution (1.4 U / mL), reacted at 37°C for 10 min, and then an equal volume of 1% starch solution was added thereto. After reacting at 37°C for 10 min, 500 μL of DNS was added to the reaction system to terminate the reaction. After boiling in a water bath for 5 min, it was quickly cooled to room temperature, 5 mL of distilled water was added to dilute the mixture, and the absorbance was measured at 540 nm.

[0080]

[0081] A0: OD after reaction of sample solution, enzyme and starch mixture 540 ;

[0082] A1: OD after the reaction with buffer instead of α-amylase solution 540 ;

[0083] A2: OD after the reaction with buffer instead of sample solution 540 .

[0084] 2.2 Determination of α-glucosidase inhibitory activity

[0085] 200 μL of sample solution was thoroughly mixed with an equal volume of α-glucosidase (7000 U / mL), reacted at 55°C for 15 min, and then an equal volume of 2.5 mmol / L p-nitrophenyl-α-D-pyranose glucose (pNPG) solution was added thereto. After reacting at 55°C for 10 min, 5 mL of 0.10 mol / L Na2CO3 solution was added to terminate the reaction, and the absorbance was measured at 400 nm.

[0086]

[0087] A0: OD after reaction of sample solution, enzyme and pNPG mixture 400 ;

[0088] A1: OD after the reaction with buffer instead of α-glucosidase solution 400 ;

[0089] A2: OD after the reaction with buffer instead of sample solution 400 .

[0090] 2.3 Sensory evaluation

[0091] An evaluation team consisting of 10 professional technicians with sensory evaluation experience scored the above-mentioned tablet products according to the sensory evaluation criteria (full score 100 points, including 50 points for appearance and 50 points for flavor), and the final sensory score was calculated as the average of the total score. The sensory scoring criteria are shown in Table 2.

[0092] Table 2 Sensory scoring standards

[0093]

[0094]

[0095] 3 Results

[0096] The results of α-amylase inhibition rate, α-glucosidase inhibition rate and sensory score corresponding to the compositions of Examples 1, 2, 3, 4 and the compositions of Comparative Examples 1 to 6 are shown in Table 3 below, and the sensory evaluation results are shown in Table 4.

[0097] Table 3

[0098]

[0099] Table 4

[0100] Group Sensory evaluation Example 1 The surface is smooth and delicate, the taste is slightly bitter, no beany smell, and the flavor is harmonious Example 2 The surface is smooth and delicate, with a suitable sweet and sour taste. It tastes slightly bitter, which is more prominent than the bitterness of Example 1. It has no beany smell and has a harmonious flavor. Example 3 The surface is smooth and delicate, the taste is slightly bitter, no beany smell, and the flavor is harmonious Example 4 The surface is smooth and delicate, the hardness is small, it is slightly sweet, and the color is slightly lighter than Example 1 Comparative Example 1 The surface is rough, loose and difficult to shape, the sweetness is prominent, and the color is darker than Example 1 Comparative Example 2 The surface is smooth and delicate, the hardness is relatively large, the taste is bland, and the color is lighter than Example 1 Comparative Example 3 The surface is smooth and delicate, the hardness is small, the astringency is strong, the sweetness is weak, and the color is slightly darker than Example 1 Comparative Example 4 The surface is smooth and delicate, the bitterness is prominent, the astringency is heavier, and the color is darker than Example 1 Comparative Example 5 The surface is smooth and delicate, the taste is bland, slightly sweet, and the color is lighter than Example 1 Comparative Example 6 The surface is smooth and delicate, the hardness is relatively large, the sour taste is slightly sweet, astringent, and the color is darker than Example 1

[0101] It can be seen from the data in the table that the sensory score of the composition of the embodiment is higher than that of the compositions of comparative examples 1 to 6. Compared with comparative examples 1, 2, and 3, the sensory score of embodiment 1 is significantly better than that of comparative examples 1, 2, and 3, and the α-amylase inhibition rate of embodiment 1 is significantly better than that of comparative example 3. Although the α-amylase inhibition rate and α-glucosidase inhibition rate of comparative example 1 are higher, its sensory score and evaluation are the worst, indicating that the composition of embodiment 1 of the present invention achieves a synergistic effect by compounding white kidney bean extract, L-arabinose, and mulberry leaf extract, which not only ensures a higher α-amylase inhibition rate, but also ensures a higher α-amylase inhibition rate. rate, α-glucosidase inhibition rate, and obtained a higher sensory score; compared with comparative examples 4, 5, and 6, the α-amylase inhibition rate, α-glucosidase inhibition rate, and sensory score of Example 1 are better than those of comparative examples 5 and 6, and the α-amylase inhibition rate and sensory score of Example 1 are better than those of comparative example 4, which also shows that the composition of Example 1 of the present invention achieves better synergistic effect by compounding white kidney bean extract, L-arabinose, and mulberry leaf extract in a specific ratio, and has excellent performance in terms of α-amylase inhibition rate, α-glucosidase inhibition rate, and sensory score. The compositions of Examples 2, 3, and 4 are equivalent to the composition of Example 1. The composition provided by the present invention has the function of inhibiting the activity of α-amylase and α-glucosidase, has the function of regulating blood sugar, meets people's new demand for health, and has a high sensory score, which is easily accepted by the applicable population.

[0102] Test Example 2

[0103] In order to further verify the blood sugar regulating effect of the composition of the present invention, the composition of Example 1 was subjected to human food testing.

[0104] 1 Test sample

[0105] The composition of Example 1 of the present invention is mixed evenly with other raw materials and auxiliary materials such as isomalt according to the ratio in Table 1 by an equal amount increasing method, and then 0.5% of magnesium stearate is added, mixed evenly and tableted, which is the test sample.

[0106] 2 Test methods

[0107] The human food test was conducted with reference to the "Method for Determining the Glycemic Index of Foods". Two tests were designed. The same food was consumed in the two tests. The first food was used as the blank group, and the second food was taken 30 minutes before eating as the sample group. The interval between the two tests was ≥72 hours. Fasting blood samples (-5min, 0min average), 15min, 30min, 45min, 60min, 90min and 120min after meals were observed, and blood glucose values ​​(mmol / L) were recorded.

[0108] 3 Results

[0109] The human diet was tested to determine the changes in blood sugar levels within 2 hours after the meal. A total of 9 subjects were recruited, including 4 males and 5 females, aged 27 to 40 years old, with an average age of 33.67 years old. The test results are shown in Tables 6, 7 and Figure 1 .

[0110] Table 6 Blood glucose values ​​2h after meal in blank group (unit: mmol / L)

[0111]

[0112]

[0113] Table 7 Blood glucose values ​​2h after meal in sample groups (unit: mmol / L)

[0114]

[0115] It can be seen from the above data that the postprandial blood glucose value of the sample group is significantly lower than that of the blank group, and the postprandial blood glucose area of ​​the sample group is reduced by 33% compared with that of the blank group, indicating that consuming the composition provided by the present invention has the effect of reducing postprandial blood glucose.

[0116] The composition provided by the present invention has a blood sugar regulating effect and can effectively reduce the postprandial blood sugar level. It can be used to prepare health foods, functional foods or medicines that help maintain healthy blood sugar levels, especially can be used to prepare functional foods or health foods that have a blood sugar regulating effect.

[0117] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modification, equivalent substitution or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A composition having a blood sugar regulating effect, characterized in that: The invention comprises the following raw materials in parts by weight: 23 to 32 parts of white kidney bean extract, 8 to 14 parts of L-arabinose, and 5 to 9 parts of mulberry leaf extract.

2. The composition having the effect of regulating blood sugar according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 25 to 31 parts of white kidney bean extract, 9 to 11 parts of L-arabinose, and 6 to 8 parts of mulberry leaf extract.

3. The composition having the effect of regulating blood sugar according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 30 parts of white kidney bean extract; 10 parts of L-arabinose; and 7 parts of mulberry leaf extract.

4. Use of the composition having blood sugar regulating effect according to any one of claims 1 to 3 in the preparation of health food, functional food or medicine.

5. The use according to claim 4, characterized in that The health food, functional food or medicine is a health food, functional food or medicine used for regulating postprandial blood sugar.

6. A functional food, characterized in that: A composition having a blood sugar regulating effect comprising the composition according to any one of claims 1 to 3.

7. The functional food according to claim 6, characterized in that It also includes the following raw and auxiliary materials in parts by weight: 30-50 parts of isomalt; 2-4 parts of plant powder; 3-5 parts of whole milk powder; 2-7 parts of fruit juice powder; 0.01-0.02 parts of sucralose; 0.03-0.07 parts of citric acid; 0.25-1.05 parts of food flavoring; 0.2-0.8 parts of magnesium stearate. The plant powder raw material is a mixture of Gynostemma pentaphyllum, hawthorn, yam, ebony plum, mulberry and mulberry leaf in a mass ratio of 2:2:3:2:2:

1.

8. The functional food according to claim 7, characterized in that The juice powder is one or more of passion fruit juice powder, cranberry juice powder, blueberry juice powder, grape juice powder, blackcurrant juice powder, peach juice powder or green plum juice powder.

9. The functional food according to claim 7, characterized in that The food flavor is a mixture of a flavor-masking flavor and a passion fruit flavor powder flavor in a mass ratio of 1:2-3.

10. The functional food according to claim 7, characterized in that The functional food is a solid preparation.

11. The functional food according to claim 10, characterized in that The functional food is a tablet or a compressed candy.

12. The functional food according to claim 11, characterized in that The preparation method of the functional food comprises the following steps: S1. Weigh the raw and auxiliary materials, white kidney bean extract, L-arabinose, mulberry leaf extract, isomalt, plant powder, whole milk powder, fruit juice powder, sucralose, citric acid, food flavor and magnesium stearate according to the formula; S2, premixing the mulberry leaf extract, the plant powder and an equal amount of the white kidney bean extract, then adding sucralose, citric acid and food flavoring to mix until the mixture is uniform, and finally adding isomalt, L-arabinose, whole milk powder, juice powder and the remaining white kidney bean extract to mix uniformly to obtain material particles; S3. Evenly mix magnesium stearate with an equal amount of the above-mentioned material granules, add them to the remaining material granules, place them together in a mixer and mix them thoroughly until the color is uniform, and compress the total mixed granules into tablets.

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