Preparation method of uric acid-reducing medicinal and edible drink

Abstract

The invention discloses a preparation method of a uric acid-reducing medicinal and edible beverage in the field of beverages. The uric acid-reducing medicinal and edible beverage is prepared from the following components in parts by weight: 16-18 parts of folium mori, 2-6 parts of radix astragali, 22-31 parts of herba taraxaci, 15-20 parts of corn stigma, 150-200 parts of water and 3.3-5.6 parts of synergistic microcapsules. Medicinal and edible foods are selected to be combined and treated respectively, the uric acid reducing effect is improved, meanwhile, microcapsules are prepared to protect part of plant extracts, and the long-term effectiveness of the uric acid reducing effect of the medicinal and edible drink is achieved.

Description

Technical Field

[0001] The invention belongs to the field of beverages, and specifically refers to a method for preparing a uric acid-lowering beverage that is both a medicine and a food. Background Art

[0002] Food and medicine have the same origin means that some ingredients can not only be used as food, but also have medicinal value. The use of them in daily diet, through the reasonable combination of food and medicine ingredients, can improve health, enhance physical fitness, and achieve the effect of health care and disease prevention; uric acid levels exceeding the normal range may lead to the occurrence of various chronic diseases such as gout, diabetes, and hypertension. With the improvement of people's living standards, the number of patients with hyperuricemia has increased significantly and is showing a trend of younger age. Therefore, hyperuricemia has received increasing attention, and the safety and effectiveness of related drugs have also become a focus of attention; currently commonly used uric acid-lowering drugs such as allopurinol, febuxostat, and chemical drugs that promote uric acid excretion inhibitors have a fast onset of action, but have large adverse reactions and are prone to cause hypersensitivity syndrome and organ damage. Therefore, finding a treatment method with good uric acid-lowering effect and avoiding adverse reactions is an urgent problem to be solved. Current studies have shown that plant-derived chemicals such as phenols, alkaloids, polyorganic acids, glycosides and triterpenes have uric acid-lowering effects, but the uric acid-lowering effect of using only a single food and medicine substance is poor, and some active substances are difficult to maintain effectiveness for a long time.

[0003] The existing technologies currently have the following main problems: 1. Commonly used uric acid-lowering drugs have obvious adverse reactions; 2. Medicinal and edible substances have poor effects when used alone; 3. Active substances extracted from plants are difficult to preserve. Summary of the invention

[0004] In view of the above situation, in order to overcome the defects of the prior art, the present invention provides a method for preparing a uric acid-lowering food and medicine beverage. In order to solve the problems of obvious adverse reactions of commonly used uric acid-lowering drugs and poor effects of food and medicine substances alone, the present invention proposes to improve the uric acid-lowering effect by selecting food and medicine foods for combination and treating them separately, and at the same time prepare microcapsules to protect some plant extracts, thereby achieving long-term effectiveness of the uric acid-lowering effect of the food and medicine beverage.

[0005] In order to achieve the above-mentioned purpose, the technical solution adopted by the present invention is as follows: The present invention proposes a uric acid-lowering food and medicine beverage, which comprises the following components in parts by weight: 16-18 parts of mulberry leaves, 2-6 parts of astragalus, 22-31 parts of dandelion, 15-20 parts of corn silk, 150-200 parts of water and 3.3-5.6 parts of synergistic microcapsules.

[0006] Preferably, the synergistic microcapsules include the following components in parts by weight: 8-12 parts of Codonopsis pilosula, 35-40 parts of Ginkgo biloba leaves, 12-18 parts of Perilla leaves, 22-26 parts of Gynostemma pentaphyllum, 8-9 parts of whey protein and 1.6-1.8 parts of glucomannan.

[0007] Preferably, the preparation method of the synergistic microcapsules specifically comprises the following steps:

[0008] S1, washing, drying, and grinding Codonopsis pilosula, Ginkgo biloba leaves, Perilla frutescens leaves, and Gynostemma pentaphyllum to obtain a mixed powder;

[0009] S2, adding the mixed powder obtained in S1 to deionized water, adding glucose and salt at the same time, then inoculating Lactobacillus breve, and fermenting in a sealed container at room temperature for 2-3 days to obtain a fermentation product;

[0010] S3, beating the fermentation product obtained in S2, filtering to obtain a filtrate, and centrifuging to obtain a supernatant as an active substance extract;

[0011] S4, adding whey protein to deionized water to prepare a whey protein solution of 4-6 wt%, adding glucomannan, and performing water bath ultrasound to obtain a modified wall material solution;

[0012] S5. Add the active substance extract obtained in S3 to the modified wall material solution obtained in S4, shear at high speed, homogenize for 3 times, and spray dry to obtain synergistic microcapsules.

[0013] Preferably, in S2, the mixed powder is added to deionized water in an amount of 0.06-0.08 g / mL.

[0014] Preferably, in S2, the amount of glucose added to deionized water is 8-10 mg / mL; the amount of salt added to deionized water is 3-5 mg / mL.

[0015] Preferably, in S2, the addition amount of the breve growth-promoting Lactobacillus is 2.5-3.2%, and the biological source is from the China Industrial Microbiological Culture Collection Center, and the strain number is CICC23474.

[0016] Preferably, in S3, the centrifugation is performed at a rate of 3000-3500 rpm for 6-8 min.

[0017] Preferably, in S4, the water bath ultrasound is performed at a temperature of 60-70°C, a power of 400-500W, and a time of 5-6 minutes.

[0018] Preferably, in S5, the high-speed shearing is performed at a speed of 12000-16000 rpm for a time of 6-8 min.

[0019] Preferably, in S5, the spray drying has an inlet temperature of 180-200°C, a feed rate of 15-25 mL / min, an outlet temperature of 60-80°C, and an air flow rate of 700-800 L / h.

[0020] The present invention also provides a method for preparing a uric acid-lowering medicine-food beverage, which specifically comprises the following steps:

[0021] Wash and dry mulberry leaves, astragalus, dandelion and corn silk, add into water, mix and boil for 40-50 minutes, filter, then add synergistic microcapsules, mix evenly to obtain a uric acid-lowering medicine and food beverage.

[0022] The beneficial effects achieved by the present invention are as follows: the present invention extracts effective substances from mulberry leaves, astragalus, dandelion and corn silk in a decoction manner, and uses short-lived lactobacillus as a fermentation strain to mix codonopsis pilosula, ginkgo leaves, perilla leaves and gynostemma pentaphyllum for co-fermentation, thereby improving the level of organic acid, improving the release rate of active substances, and increasing the proportion of effective substances in the extract; at the same time, whey protein is modified with a small amount of glucomannan, and the carbonyl group of glucomannan is connected to the amino group of whey protein by covalent bonds to generate a new glycoprotein, which improves the internal structure of whey protein and enhances the molecular interaction between protein and polysaccharide, thereby improving its coating effect, enhancing the protection effect on the core material, protecting the active substances in codonopsis pilosula, ginkgo leaves, perilla leaves and gynostemma pentaphyllum, extending the shelf life of the product, and reducing gastric juice damage to enhance the efficacy of the composition. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 It is a result diagram of storage simulation experiment of Examples 1-3 and Comparative Examples 1-5 of the present invention;

[0024] Figure 2 It is a result diagram of storage simulation experiment of Examples 1-3 and Comparative Examples 4-5 of the present invention;

[0025] Figure 3 The results of the gastric juice preservation rate of the digestion experiments of Examples 1-3 of the present invention and Comparative Examples 4-5 are shown in FIG.

[0026] Figure 4 This is a graph showing the intestinal fluid release rate results of Examples 1-3 of the present invention.

[0027] The accompanying drawings are used to provide further understanding of the present invention and constitute a part of the specification. They are used to explain the present invention together with the embodiments of the present invention and do not constitute a limitation of the present invention. DETAILED DESCRIPTION

[0028] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0029] Unless otherwise defined, all professional and scientific terms used herein have the same meanings as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to those described herein may be applied to the present invention. The preferred implementation methods and materials described herein are for demonstration purposes only and are not intended to limit the content of this application.

[0030] The experimental methods in the following examples are conventional methods unless otherwise specified; the experimental materials and test strains used in the following examples are purchased from commercial channels unless otherwise specified.

[0031] Example 1

[0032] A uric acid lowering food and medicine beverage comprises the following components in parts by weight: 16 parts of mulberry leaves, 2 parts of astragalus, 22 parts of dandelion, 15 parts of corn silk, 150 parts of water and 3.3 parts of synergistic microcapsules.

[0033] The synergistic microcapsule comprises the following components in parts by weight: 8 parts of codonopsis pilosula, 35 parts of ginkgo leaves, 12 parts of perilla leaves, 22 parts of gynostemma pentaphyllum, 8 parts of whey protein and 1.6 parts of glucomannan.

[0034] The preparation method of the synergistic microcapsule specifically comprises the following steps:

[0035] S1, washing, drying, and grinding Codonopsis pilosula, Ginkgo biloba leaves, Perilla frutescens leaves, and Gynostemma pentaphyllum to obtain a mixed powder;

[0036] S2, adding the mixed powder obtained in S1 to deionized water in an amount of 0.06 g / mL, adding glucose in an amount of 8 mg / mL, adding salt in an amount of 3 mg / mL, then inoculating 2.5% of breve Lactobacillus, and fermenting at room temperature for 2 days to obtain a fermentation product;

[0037] S3, beating the fermentation product obtained in S2, filtering to obtain a filtrate, centrifuging at 3000 rpm for 6 min, and taking the supernatant as the active substance extract;

[0038] S4, adding whey protein to deionized water to prepare a 4 wt% whey protein solution, adding glucomannan, and ultrasonicating at 400W for 5-6 min in a 60°C water bath to obtain a modified wall material solution;

[0039] S5. Add the active substance extract obtained in S3 to the modified wall material solution obtained in S4, high-speed shear at 12000rpm for 6min, homogenize 3 times, and spray dry at an inlet temperature of 180°C, a feed rate of 15mL / min, an outlet temperature of 60°C, and an air flow rate of 700L / h to obtain synergistic microcapsules.

[0040] The present invention also provides a method for preparing a uric acid-lowering medicine-food beverage, which specifically comprises the following steps:

[0041] Wash and dry mulberry leaves, astragalus, dandelion and corn silk, add into water, mix and boil for 40 minutes, filter, then add synergistic microcapsules, mix evenly to obtain a uric acid-lowering medicine and food beverage.

[0042] Example 2

[0043] A uric acid lowering food and medicine beverage comprises the following components in parts by weight: 18 parts of mulberry leaves, 6 parts of astragalus, 31 parts of dandelion, 20 parts of corn silk, 200 parts of water and 5.6 parts of synergistic microcapsules.

[0044] The synergistic microcapsule comprises the following components in parts by weight: 12 parts of codonopsis pilosula, 40 parts of ginkgo leaves, 18 parts of perilla leaves, 26 parts of gynostemma pentaphyllum, 9 parts of whey protein and 1.8 parts of glucomannan.

[0045] The preparation method of the synergistic microcapsule specifically comprises the following steps:

[0046] S1, washing, drying, and grinding Codonopsis pilosula, Ginkgo biloba leaves, Perilla frutescens leaves, and Gynostemma pentaphyllum to obtain a mixed powder;

[0047] S2, adding the mixed powder obtained in S1 to deionized water in an amount of 0.08 g / mL, adding glucose in an amount of 10 mg / mL, adding salt in an amount of 5 mg / mL, then inoculating 3.2% of breve Lactobacillus, and fermenting at room temperature for 3 days to obtain a fermentation product;

[0048] S3, beating the fermentation product obtained in S2, filtering to obtain a filtrate, centrifuging at 3500 rpm for 8 min, and taking the supernatant as the active substance extract;

[0049] S4, adding whey protein to deionized water to prepare a 6 wt% whey protein solution, adding glucomannan, and ultrasonicating at 500W for 6 min in a 70°C water bath to obtain a modified wall material solution;

[0050] S5. Add the active substance extract obtained in S3 to the modified wall material solution obtained in S4, high-speed shear at 16000 rpm for 8 min, homogenize 3 times, and spray dry at an inlet temperature of 200°C, a feed rate of 25 mL / min, an outlet temperature of 80°C, and an air flow rate of 800 L / h to obtain synergistic microcapsules.

[0051] The present invention also provides a method for preparing a uric acid-lowering medicine-food beverage, which specifically comprises the following steps:

[0052] Wash and dry mulberry leaves, astragalus, dandelion and corn silk, add into water, mix and boil for 50 minutes, filter, then add synergistic microcapsules, mix evenly to obtain a uric acid-lowering food and medicine beverage.

[0053] Example 3

[0054] A uric acid lowering food and medicine beverage comprises the following components in parts by weight: 17 parts of mulberry leaves, 4 parts of astragalus, 26 parts of dandelion, 17 parts of corn silk, 180 parts of water and 4.6 parts of synergistic microcapsules.

[0055] The synergistic microcapsule comprises the following components in parts by weight: 10 parts of codonopsis pilosula, 38 parts of ginkgo leaves, 16 parts of perilla leaves, 24 parts of gynostemma pentaphyllum, 8.6 parts of whey protein and 1.7 parts of glucomannan.

[0056] The preparation method of the synergistic microcapsule specifically comprises the following steps:

[0057] S1, washing, drying, and grinding Codonopsis pilosula, Ginkgo biloba leaves, Perilla frutescens leaves, and Gynostemma pentaphyllum to obtain a mixed powder;

[0058] S2, adding the mixed powder obtained in S1 to deionized water in an amount of 0.07 g / mL, adding glucose in an amount of 9 mg / mL, adding salt in an amount of 4 mg / mL, then inoculating 3% of breve Lactobacillus, and fermenting at room temperature for 2.5 days to obtain a fermentation product;

[0059] S3, beating the fermentation product obtained in S2, filtering to obtain a filtrate, centrifuging at 3200 rpm for 7 min, and taking the supernatant as the active substance extract;

[0060] S4, adding whey protein to deionized water to prepare a 5wt% whey protein solution, adding glucomannan, and ultrasonicating at 450W for 5.5min in a 65°C water bath to obtain a modified wall material solution;

[0061] S5. Add the active substance extract obtained in S3 to the modified wall material solution obtained in S4, high-speed shear at 14000 rpm for 7 min, homogenize 3 times, and spray dry at an inlet temperature of 190°C, a feed rate of 20 mL / min, an outlet temperature of 70°C, and an air flow rate of 750 L / h to obtain synergistic microcapsules.

[0062] The present invention also provides a method for preparing a uric acid-lowering medicine-food beverage, which specifically comprises the following steps:

[0063] Wash and dry mulberry leaves, astragalus, dandelion and corn silk, add into water, mix and boil for 45 minutes, filter, then add synergistic microcapsules, mix evenly to obtain a uric acid-lowering medicine and food beverage.

[0064] Comparative Example 1

[0065] This comparative example provides a beverage, which differs from Example 1 only in that it does not contain Codonopsis pilosula, and the remaining components and component contents are the same as those in Example 1.

[0066] Comparative Example 2

[0067] This comparative example provides a beverage, which differs from Example 1 only in that it does not contain mulberry leaves, and the remaining components and component contents are the same as those in Example 1.

[0068] Comparative Example 3

[0069] This comparative example provides a beverage, which differs from Example 1 only in that it does not contain dandelion, and the other components and component contents are the same as those in Example 1.

[0070] Comparative Example 4

[0071] This comparative example provides a beverage, which differs from Example 1 only in that it does not contain glucomannan, and the remaining components and component contents are the same as those of Example 1.

[0072] Comparative Example 5

[0073] This comparative example provides a beverage, which differs from Example 1 only in that it does not contain whey protein, and the remaining components and component contents are the same as those of Example 1.

[0074] Experimental example

[0075] 1. Zebrafish simulation experiment

[0076] 5dpf zebrafish were treated with 250umol / L potassium oxonate and 10umol / L sodium xanthine, and incubated at 28°C for 24h to obtain hyperuricemia model zebrafish. The modeled zebrafish were placed in a 6-well plate, with 30 fish per well. The experimental group was given the drinks obtained in Examples 1-3 and Comparative Examples 1-5, and the control group was given an equal volume of fish culture water. After 1 day, the uric acid kit was used to collect data using the multifunctional microplate reader software, and the uric acid fluorescence value in the zebrafish was analyzed. The uric acid reduction rate was calculated using the following formula:

[0077] Uric acid decrease rate = (uric acid fluorescence value of the experimental group - uric acid fluorescence value of the control group) / uric acid fluorescence value of the control group.

[0078] Figure 1 It is a result graph of storage simulation experiment of Examples 1-3 and Comparative Examples 1-5 of the present invention; as shown in the figure, the uric acid reduction rates of Examples 1-3 and Comparative Examples 1-5 are 76.3%, 78.2%, 77.5% and 61.3%, 60.5%, 56.6%, 43.9%, 33.2%, respectively; the uric acid reduction rate of Example 1-3 is significantly higher than that of Comparative Examples 1-3, indicating that the use of Codonopsis pilosula, mulberry leaves, and dandelions effectively improves the uric acid-lowering effect of the beverage; the uric acid reduction rate of Example 1-3 is significantly higher than that of Comparative Examples 4-5, indicating that the use of glucomannan and whey protein significantly improves the uric acid-lowering effect of the beverage.

[0079] 2. Storage simulation experiment

[0080] The beverages obtained in Examples 1-3 and Comparative Examples 4-5 were stored for 7 days at a constant temperature of 60°C, 50W incandescent light, and a relative humidity of 80%. Samples were taken on the 0th day and the 7th day to measure the flavonoid content. The content on the 0th day was taken as the initial value, and the content on the 7th day was taken as the final value. The preservation rate of flavonoids was calculated using the following formula:

[0081] Preservation rate = initial value / final value × 100%.

[0082] Figure 2 The results of the storage simulation experiment of Examples 1-3 and Comparative Examples 4-5 of the present invention are shown in the figure; as shown in the figure, after 7 days, the preservation rates of flavonoids in Examples 1-3 and Comparative Examples 4-5 are 93.6%, 92.9%, 93.1% and 72.3%, 33.5%, respectively; the preservation rate of Examples 1-3 is significantly higher than that of Comparative Examples 4-5, indicating that the use of glucomannan and whey protein improves the preservation rate of the active ingredients and prolongs the shelf life of the composition.

[0083] 3. Digestion Experiment

[0084] 3 g of pepsin was dissolved in 1000 mL of 0.5% (w / v) NaCl solution and the pH was adjusted to 2 to obtain artificial gastric juice;

[0085] 10 g of trypsin and 3 g of ox bile salt were dissolved in 1000 mL of 0.5% (w / v) NaCl solution and the pH was adjusted to 7.5 to obtain artificial intestinal fluid.

[0086] The compositions obtained in Examples 1-3 and Comparative Examples 4-5 were added to artificial gastric juice, and the gastric emptying time was 4 hours, and the mixture was shaken at 100 rpm in a 37°C water bath. The flavonoid content was measured at 0 hours and 4 hours, and the preservation rate was calculated by the following formula:

[0087] Gastric juice preservation rate = 4h flavonoid content / 0h flavonoid content × 100%.

[0088] Figure 3 The results of the digestion experiment of Examples 1-3 and Comparative Examples 4-5 of the present invention are shown in the figure. As shown in the figure, after 4 hours, the preservation rates of Examples 1-3 and Comparative Examples 4-5 are 90.1%, 90.3%, 90.5% and 71.1%, 46.6%, respectively. The preservation rate of Examples 1-3 is significantly higher than that of Comparative Examples 4-5, indicating that the use of glucomannan and whey protein effectively reduces the damage of gastric juice to active substances and improves the utilization rate.

[0089] Example 1-3 was added to artificial intestinal fluid to simulate the intestinal digestion process for 6 hours. Under the condition of 37°C water bath, the mixture was shaken at 100 rpm. The flavonoid content was measured at 0h and 6h, and the preservation rate was calculated by the following formula:

[0090] Intestinal fluid release rate = (flavonoid content at 0h - flavonoid content at 6h) / flavonoid content at 0h × 100%.

[0091] Figure 4 This is a result diagram of the intestinal fluid release rate of Examples 1-3 of the present invention; as shown in the figure, after 4 hours, the release rates of flavonoids in Examples 1-3 were 92.3%, 91.9%, and 93.1%, respectively, and the release rates were all greater than 90%, indicating that the microcapsules can be well released in the intestine.

[0092] While the embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that many changes, modifications, substitutions and alterations may be made to the embodiments without departing from the principles and spirit of the invention.

[0093] The present invention and its implementation methods are described above, which is not restrictive. The drawings are only one of the implementation methods of the present invention, and the actual application is not limited thereto. In short, if ordinary technicians in the field are inspired by it and design methods and embodiments similar to the technical solution without creativity without departing from the purpose of the invention, they should all fall within the protection scope of the present invention.

Claims

1. A method for preparing a uric acid-lowering food and medicine beverage, characterized in that: The specific steps include: Wash and dry mulberry leaves, astragalus, dandelion and corn silk, add them into water, mix and boil for 40-50 minutes, filter, then add synergistic microcapsules, mix evenly to obtain a uric acid-lowering medicine and food beverage; The uric acid-lowering food and medicine beverage comprises the following components in parts by weight: 16-18 parts of mulberry leaves, 2-6 parts of astragalus, 22-31 parts of dandelion, 15-20 parts of corn silk, 150-200 parts of water and 3.3-5.6 parts of synergistic microcapsules.

2. The method for preparing the uric acid-lowering food and medicine beverage according to claim 1, characterized in that: The synergistic microcapsules include the following components in parts by weight: 8-12 parts of Codonopsis pilosula, 35-40 parts of Ginkgo biloba leaves, 12-18 parts of Perilla leaves, 22-26 parts of Gynostemma pentaphyllum, 8-9 parts of whey protein and 1.6-1.8 parts of glucomannan; The preparation method of the synergistic microcapsule specifically comprises the following steps: S1, washing, drying, and grinding Codonopsis pilosula, Ginkgo biloba leaves, Perilla frutescens leaves, and Gynostemma pentaphyllum to obtain a mixed powder; S2, adding the mixed powder obtained in S1 to deionized water, adding glucose and salt at the same time, then inoculating Lactobacillus breve, and fermenting in a sealed container at room temperature for 2-3 days to obtain a fermentation product; S3, beating the fermentation product obtained in S2, filtering to obtain a filtrate, and centrifuging to obtain a supernatant as an active substance extract; S4, adding whey protein to deionized water to prepare a whey protein solution of 4-6 wt%, adding glucomannan, and performing water bath ultrasound to obtain a modified wall material solution; S5. Add the active substance extract obtained in S3 to the modified wall material solution obtained in S4, shear at high speed, homogenize for 3 times, and spray dry to obtain synergistic microcapsules.

3. The method for preparing the uric acid-lowering food and medicine beverage according to claim 2, characterized in that: In S2, the mixed powder is added to deionized water in an amount of 0.06-0.08 g / mL.

4. The method for preparing the uric acid-lowering food and medicine beverage according to claim 3, characterized in that: In S2, the amount of glucose added to deionized water is 8-10 mg / mL; the amount of salt added to deionized water is 3-5 mg / mL.

5. The method for preparing the uric acid-lowering food and medicine beverage according to claim 4, characterized in that: In S2, the addition amount of the breve growth-promoting Lactobacillus is 2.5-3.2%, the biological source is China Industrial Microbiological Culture Collection Center, and the strain number is CICC23474.

6. The method for preparing the uric acid-lowering food and medicine beverage according to claim 5, characterized in that: In S3, the centrifugation is performed at a rate of 3000-3500 rpm for 6-8 min.

7. The method for preparing the uric acid-lowering food and medicine beverage according to claim 6, characterized in that: In S4, the water bath ultrasound is performed at a temperature of 60-70°C, a power of 400-500W, and a time of 5-6 minutes.

8. The method for preparing the uric acid-lowering food and medicine beverage according to claim 7, characterized in that: In S5, the high-speed shearing is performed at a speed of 12000-16000 rpm for a time of 6-8 min.

9. The method for preparing the uric acid-lowering food and medicine beverage according to claim 8, characterized in that: In S5, the spray drying has an inlet temperature of 180-200°C, a feed rate of 15-25 mL / min, an outlet temperature of 60-80°C, and an air flow rate of 700-800 L / h.

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