Food therapy composition based on pumpkin polysaccharide and medicinal and edible composition and having effects of reducing blood sugar and lipid and preparation method of food therapy composition

Abstract

The invention relates to the technical field of pumpkin polysaccharide and medicinal and edible compositions, in particular to a dietary therapy composition based on pumpkin polysaccharide and medicinal and edible compositions and having the effects of reducing blood sugar and lipid and a preparation method thereof, the dietary therapy composition comprises the following main raw materials: pumpkin powder, Chinese yam, mulberry leaves, kudzuvine roots and bitter gourds, and momordica grosvenori as an auxiliary material; wherein the pumpkin powder is rich in pumpkin polysaccharide, the mulberry leaves contain active ingredients such as mulberry leaf polysaccharide and mulberry leaf flavone, the bitter gourds contain hypoglycemic active substances such as bitter gourd polysaccharide and saponins, the radix puerariae contains flavonoid hypoglycemic substances, all the raw materials have a synergistic effect, and the tea has the remarkable hypoglycemic and lipid-lowering effects. Various active ingredients in various natural food materials such as pumpkins, mulberry leaves, radix puerariae, bitter gourds and Chinese yams are fused, and the ingredients have a synergistic effect, so that the blood sugar level can be remarkably reduced, the diabetic patients are helped to effectively control the illness state, and the risk of complications is reduced.

Description

Technical Field

[0001] The invention relates to the technical field of pumpkin polysaccharides and edible medicine compositions, and in particular to a food therapy combination with blood sugar and lipid lowering effects based on pumpkin polysaccharides and edible medicine compositions, and a preparation method thereof. Background Art

[0002] Diabetes is a global chronic metabolic disease characterized by high blood sugar. Long-term high blood sugar levels can lead to various complications, seriously affecting the patient's quality of life. Currently, there are a variety of glucose-lowering drugs on the market, but drug treatment is often accompanied by certain side effects. Therefore, it is of great significance to develop safe and effective glucose-lowering dietary products.

[0003] As a traditional food ingredient, pumpkin is rich in active ingredients such as polysaccharides, amino acids, vitamins and minerals. Pumpkin polysaccharides have been shown to have significant hypoglycemic effects. In addition, Chinese medicinal materials such as mulberry leaves, kudzu root, bitter melon and yam are also widely used in the diet therapy of diabetes. These medicinal materials contain a variety of bioactive ingredients, such as mulberry leaf alkaloids, kudzu root flavonoids, bitter melon saponins and yam polysaccharides, all of which show good hypoglycemic and lipid-lowering effects.

[0004] However, most of the hypoglycemic dietary products on the market currently have problems such as single ingredients, insignificant hypoglycemic effect or poor taste. Therefore, the present invention aims to combine the hypoglycemic and lipid-lowering effects of pumpkin polysaccharides and a variety of medicinal and edible substances, and develop a new dietary composition with good taste and significant hypoglycemic effect through a scientific preparation process.

[0005] During the preparation process, the present invention adopts a specific extraction process, such as using 70% ethanol to extract mulberry leaf alkaloids, and extracting active ingredients such as mulberry leaf polyphenols, mulberry leaf polysaccharides, kudzu root flavonoids, bitter melon saponins and yam polysaccharides through other methods to ensure the effective extraction and purity of each component. At the same time, by optimizing the ratio and preparation process, the obtained pumpkin medicine and food composition product not only has significant blood sugar and lipid lowering effects, but also has good taste and stability, meeting the needs of the majority of diabetic patients. Summary of the invention

[0006] (I) Purpose of the invention

[0007] In view of this, the purpose of the present invention is to propose a dietary therapy combination based on the blood sugar and lipid lowering effects of pumpkin polysaccharides and medicinal and edible compositions and a preparation method thereof, which solves the problems raised in the above background.

[0008] (II) Technical solution

[0009] A dietary therapy combination based on the blood sugar and lipid lowering effects of pumpkin polysaccharides and a medicinal and edible combination, the dietary therapy combination comprising the following main ingredients: pumpkin powder, yam, mulberry leaf, kudzu root and bitter melon, and monk fruit as an auxiliary material; wherein the pumpkin powder is rich in pumpkin polysaccharides, the mulberry leaf contains active ingredients such as mulberry leaf polysaccharides and mulberry leaf flavonoids, the bitter melon contains bitter melon polysaccharides, saponins and other blood sugar lowering active substances, the kudzu root contains flavonoid blood sugar lowering substances, and the ingredients act synergistically to have significant blood sugar and lipid lowering effects.

[0010] Preferably, the pumpkin polysaccharide extraction method comprises: weighing a certain amount of fresh pumpkin pulp, adding three times the volume of water, extracting with water at 80°C for 4 hours, filtering out the supernatant, precipitating with alcohol at 4°C for 12 hours to make the volume of the alcohol solution reach 70%, collecting the precipitate by centrifugation, washing the precipitate twice with alcohol and then freeze-drying it to obtain a crude pumpkin polysaccharide sample.

[0011] Preferably, the dietary therapy combination may further comprise other medicinal and edible auxiliary materials to enhance its blood sugar and lipid lowering effects or improve the taste.

[0012] A method for preparing a food therapy combination with the blood sugar and lipid lowering effects based on pumpkin polysaccharide and a food-medicine combination: the method comprises the following steps:

[0013] a) Extract preparation:

[0014] Mulberry leaf alkaloids: Take 500g of mulberry leaves, crush them and place them in a round-bottom flask, extract them twice with 12 times and 10 times the amount of 70% ethanol, respectively, for 1.5 hours each time. Filter and combine the alcohol extracts, pass through 600mL of pretreated D001 resin, wash with 2 times pure water to remove impurities, swell for 9 hours, and then elute 2400mL with 2% ammonia water. Collect the ammonia eluate, recycle the ammonia water to a concentration of 0.5g / mL, pass it through 1000mL of anion resin, and then wash it with 1000mL of water. Combine the effluent and the water washings, concentrate and dry under reduced pressure to obtain the alkaloid fraction.

[0015] Mulberry leaf polyphenols: After the alcohol solution is treated with a cation exchange resin, the ethanol is recovered and the pH is adjusted to 2.0. After filtration, the solution is passed through 600 mL of AB-8 macroporous resin and eluted with 3 BV of 0.5% ammonia water. The pH of the ammonia eluate is adjusted to 2.0, and then passed through 400 mL of AB-8 macroporous resin and eluted with 3 BV of 50% ethanol. The ethanol eluate is concentrated under reduced pressure and vacuum dried (60°C) to obtain the polyphenol part.

[0016] Mulberry leaf polysaccharide: Add 10 BV of water to the extracted mulberry leaf residue and extract at 70°C for 3 hours. After filtering, concentrate the water extract to 0.5 g / mL, add 95% ethanol to 70% alcohol content, let stand overnight, filter the precipitate, and vacuum dry to obtain crude polysaccharide.

[0017] Pueraria root flavonoids: 300g of Pueraria root powder was extracted twice with 10 times 60% ethanol at 80℃, each time for 1 hour. After filtration, the ethanol was recovered and passed through 600mL of AB-8 macroporous resin, washed with 2BV of water to remove impurities and eluted with 70% ethanol for 3BV, and the eluate was collected and concentrated and dried to obtain the flavonoid fraction.

[0018] Bitter melon saponin: 300g of bitter melon powder was extracted twice with 12 times and 10 times the amount of 70% ethanol at 70℃, each time for 1.5 hours. Filter and recover the ethanol to 0.5g / mL, adjust the pH to 8-9, filter and pass through 600mL of AB-8 macroporous resin, wash with 2BV water to remove impurities and elute with 5BV 70% ethanol, collect the eluate and concentrate and dry to obtain the saponin part.

[0019] Yam polysaccharide: add 10 times the amount of water to 300g of yam powder, and extract at 70℃ for 3 hours. Filter and concentrate to 1g / mL, add 95% ethanol to 70% alcohol content, let stand overnight, filter the precipitate, and dry under reduced pressure to obtain crude polysaccharide;

[0020] b) Combine the extracts in step 2 in a ratio of 4:6:3:3, and add flavoring agents (erythritol, monk fruit juice, pumpkin powder liquid, stabilizer). The preparation process includes blending, filtration, homogenization (30MPa, 2 times), degassing, sterilization and packaging. Monk fruit juice is prepared by washing dried monk fruit and placing it in a water bath of 10 times the volume of 65°C warm water for 30 minutes; pumpkin powder liquid is prepared by placing pumpkin powder in 5 times the volume of 100°C water and stirring and dissolving; the concentration of erythritol is 1.6%. The addition amount of monk fruit juice, pumpkin powder liquid and erythritol is optimized through single factor experiments and orthogonal experiments to obtain the best sensory quality;

[0021] c) adding an appropriate amount of water for extraction to obtain an extract;

[0022] d) The extract is concentrated, filled, sterilized, packaged and other processes to obtain a finished food therapy composition drink.

[0023] Preferably, in step c), auxiliary materials such as monk fruit may be added for co-extraction to improve the taste of the beverage and its blood sugar and lipid lowering effects.

[0024] Preferably, in step d), the extract may be filtered, decolorized, deodorized, etc. before filling to improve the clarity and purity of the beverage.

[0025] Preferably, the method also includes quality control steps such as sensory testing, physical and chemical index testing, and microbiological testing of the finished dietary therapy composition beverage to ensure the safety and effectiveness of the product.

[0026] Preferably, the dietary therapy combination is suitable for the dietary therapy and health care of people with high blood sugar and high blood lipids, and has the effects of regulating blood sugar and blood lipid levels, improving insulin resistance, and preventing diabetes and its complications.

[0027] It can be seen from the above technical solutions that the present application has the following beneficial effects:

[0028] 1. This invention combines a variety of active ingredients from a variety of natural ingredients such as pumpkin, mulberry leaves, kudzu root, bitter melon and yam through scientific proportioning and careful preparation. These ingredients work synergistically to significantly reduce blood sugar levels, help diabetic patients effectively control their condition and reduce the risk of complications. At the same time, in addition to the blood sugar-lowering ingredients, this product also retains the rich nutrients such as vitamins, minerals, amino acids, etc. in these ingredients, which helps to enhance the body's immunity and promote overall health. During the preparation process, special attention is paid to the taste and flavor of the product. By adding an appropriate amount of flavoring agents (such as erythritol, monk fruit juice, etc.), the product tastes more mellow and natural, and is easy to be accepted by consumers. Most importantly, this product is extracted and prepared from natural ingredients, does not contain any chemical additives and drug ingredients, is highly safe, and will not produce side effects after long-term use. It is very suitable for long-term consumption by diabetic patients. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 Schematic diagram showing the effect of the amount of Luo Han Juice added on the sensory score of the present invention;

[0030] Figure 2 This is a schematic diagram showing the effect of the amount of pumpkin powder added on the sensory score of the present invention;

[0031] Figure 3 This is a schematic diagram showing the effect of the amount of erythritol added on the sensory score of the present invention;

[0032] Figure 4 This is a schematic diagram of the stratification of the beverage of the present invention after being left to stand;

[0033] Figure 5 This is a schematic diagram of the static stratification state of the food-medicine composition with different stabilizer concentrations of the present invention;

[0034] Figure 6 This is a schematic diagram showing the effect of different concentrations of stabilizers on the static stratification rate of the present invention;

[0035] Figure 7 This is a schematic diagram of the effect of different concentrations of stabilizers on sensory scores of the present invention. DETAILED DESCRIPTION

[0036] The following description is merely exemplary in nature and is not intended to limit the present disclosure, application, and use. It should be understood that in all of these figures, the same or similar reference numerals indicate the same or similar parts and features. The various drawings only schematically represent the concepts and principles of the embodiments of the present disclosure, and do not necessarily show the specific dimensions and proportions of the various embodiments of the present disclosure. Specific parts in specific drawings may be exaggerated to illustrate the relevant details or structures of the embodiments of the present disclosure.

[0037] See also Figure 1-7 , an embodiment provided by the present invention:

[0038] A dietary therapy combination based on the blood sugar and lipid lowering effects of pumpkin polysaccharides and a medicinal and edible combination, the dietary therapy combination comprising the following main ingredients: pumpkin powder, yam, mulberry leaf, kudzu root and bitter melon, and monk fruit as an auxiliary material; wherein the pumpkin powder is rich in pumpkin polysaccharides, the mulberry leaf contains active ingredients such as mulberry leaf polysaccharides and mulberry leaf flavonoids, the bitter melon contains bitter melon polysaccharides, saponins and other blood sugar lowering active substances, the kudzu root contains flavonoid blood sugar lowering substances, and the ingredients act synergistically to have significant blood sugar and lipid lowering effects.

[0039] Furthermore, the pumpkin polysaccharide extraction method includes: weighing a certain amount of fresh pumpkin pulp, adding three times the volume of water, extracting with water at 80°C for 4 hours, filtering out the supernatant, precipitating with alcohol at 4°C for 12 hours to make the volume of the alcohol solution reach 70%, collecting the precipitate by centrifugation, washing the precipitate twice with alcohol and then freeze-drying it to obtain a crude pumpkin polysaccharide sample.

[0040] Furthermore, the dietary therapy combination may also contain other medicinal and edible auxiliary materials to enhance its blood sugar and lipid lowering effects or improve the taste.

[0041] A method for preparing a food therapy combination with the blood sugar and lipid lowering effects based on pumpkin polysaccharide and a food-medicine combination: the method comprises the following steps:

[0042] a) Extract preparation:

[0043] Mulberry leaf alkaloids: Take 500g of mulberry leaves, crush them and place them in a round-bottom flask, extract them twice with 12 times and 10 times the amount of 70% ethanol, respectively, for 1.5 hours each time. Filter and combine the alcohol extracts, pass through 600mL of pretreated D001 resin, wash with 2 times pure water to remove impurities, swell for 9 hours, and then elute 2400mL with 2% ammonia water. Collect the ammonia eluate, recycle the ammonia water to a concentration of 0.5g / mL, pass it through 1000mL of anion resin, and then wash it with 1000mL of water. Combine the effluent and the water washings, concentrate and dry under reduced pressure to obtain the alkaloid fraction.

[0044] Mulberry leaf polyphenols: After the alcohol solution is treated with a cation exchange resin, the ethanol is recovered and the pH is adjusted to 2.0. After filtration, the solution is passed through 600 mL of AB-8 macroporous resin and eluted with 3 BV of 0.5% ammonia water. The pH of the ammonia eluate is adjusted to 2.0, and then passed through 400 mL of AB-8 macroporous resin and eluted with 3 BV of 50% ethanol. The ethanol eluate is concentrated under reduced pressure and vacuum dried (60°C) to obtain the polyphenol part.

[0045] Mulberry leaf polysaccharide: Add 10 BV of water to the extracted mulberry leaf residue and extract at 70°C for 3 hours. After filtering, concentrate the water extract to 0.5 g / mL, add 95% ethanol to 70% alcohol content, let stand overnight, filter the precipitate, and vacuum dry to obtain crude polysaccharide.

[0046] Pueraria root flavonoids: 300g of Pueraria root powder was extracted twice with 10 times 60% ethanol at 80℃, each time for 1 hour. After filtration, the ethanol was recovered and passed through 600mL of AB-8 macroporous resin, washed with 2BV of water to remove impurities and eluted with 70% ethanol for 3BV, and the eluate was collected and concentrated and dried to obtain the flavonoid fraction.

[0047] Bitter melon saponin: 300g of bitter melon powder was extracted twice with 12 times and 10 times the amount of 70% ethanol at 70℃, each time for 1.5 hours. Filter and recover the ethanol to 0.5g / mL, adjust the pH to 8-9, filter and pass through 600mL of AB-8 macroporous resin, wash with 2BV water to remove impurities and elute with 5BV 70% ethanol, collect the eluate and concentrate and dry to obtain the saponin part.

[0048] Yam polysaccharide: add 10 times the amount of water to 300g of yam powder, and extract at 70℃ for 3 hours. Filter and concentrate to 1g / mL, add 95% ethanol to 70% alcohol content, let stand overnight, filter the precipitate, and dry under reduced pressure to obtain crude polysaccharide;

[0049] b) Combine the extracts in step 2 in a ratio of 4:6:3:3, and add flavoring agents (erythritol, monk fruit juice, pumpkin powder liquid, stabilizer). The preparation process includes blending, filtration, homogenization (30MPa, 2 times), degassing, sterilization and packaging. Monk fruit juice is prepared by washing dried monk fruit and placing it in a water bath of 10 times the volume of 65°C warm water for 30 minutes; pumpkin powder liquid is prepared by placing pumpkin powder in 5 times the volume of 100°C water and stirring and dissolving; the concentration of erythritol is 1.6%. The addition amount of monk fruit juice, pumpkin powder liquid and erythritol was optimized by single factor test and orthogonal test to obtain the best sensory quality as shown in Table 1:

[0050] Table 1 Orthogonal design table

[0051]

[0052] The evaluation of indicators is shown in Table 2 and Table 3:

[0053] Table 2 Sensory evaluation standards for food-drug compositions

[0054]

[0055] Table 3 Stability evaluation criteria for food-drug combination

[0056]

[0057] c) adding an appropriate amount of water for extraction to obtain an extract, specifically: taking 20 ml of the sample in a colorimetric bottle, leaving it at 4° C. for 48 hours, measuring the total height of the upper water layer and the beverage, and calculating the static stratification rate according to the formula.

[0058] Static stratification rate = water layer height (Lw) / total beverage height (Ls) * 100%;

[0059] d) The extract is concentrated, filled, sterilized, packaged and other processes to obtain a finished food therapy composition drink.

[0060] Furthermore, in step c), auxiliary materials such as monk fruit may be added for co-extraction to improve the taste of the beverage and the blood sugar and lipid lowering effects, as shown in Table 4:

[0061] Table 4. Orthogonal test results

[0062]

[0063] Furthermore, in step d), the extract may be filtered, decolorized, deodorized, etc. before filling to improve the clarity and purity of the beverage.

[0064] Furthermore, the method also includes quality control steps such as sensory testing, physical and chemical index testing, and microbiological testing of the finished dietary therapy composition beverage to ensure the safety and effectiveness of the product.

[0065] Furthermore, the dietary therapy combination is suitable for the dietary therapy and health care of people with high blood sugar and high blood lipids, and has the effects of regulating blood sugar and blood lipid levels, improving insulin resistance, and preventing diabetes and its complications.

[0066] It will be apparent to those skilled in the art that the invention is not limited to the details of the exemplary embodiments described above and that the invention can be implemented in other specific forms without departing from the spirit or essential features of the invention. Therefore, the embodiments should be considered exemplary and non-limiting in all respects, and the scope of the invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations falling within the meaning and scope of the equivalent elements of the claims be included in the invention. Any reference numeral in a claim should not be considered as limiting the claim to which it relates.

Claims

1. A dietary therapy combination based on the blood sugar and lipid lowering effects of pumpkin polysaccharides and a medicinal and edible composition, characterized in that: This dietary therapy combination contains the following main ingredients: pumpkin powder, yam, mulberry leaves, kudzu root and bitter melon, as well as monk fruit as an auxiliary ingredient; among them, pumpkin powder is rich in pumpkin polysaccharides, mulberry leaves contain active ingredients such as mulberry leaf polysaccharides and mulberry leaf flavonoids, bitter melon contains bitter melon polysaccharides, saponins and other hypoglycemic active substances, kudzu root contains flavonoid hypoglycemic substances, and the raw materials work synergistically with significant blood sugar and lipid-lowering effects.

2. A dietary therapy combination based on the blood sugar and lipid lowering effects of pumpkin polysaccharide and the food-medicine composition according to claim 1, characterized in that: The pumpkin polysaccharide extraction method comprises: weighing a certain amount of fresh pumpkin pulp, adding three times the volume of water, extracting with water at 80°C for 4 hours, filtering and collecting the supernatant, precipitating with alcohol at 4°C for 12 hours to make the volume of the alcohol solution reach 70%, collecting the precipitate by centrifugation, washing the precipitate with alcohol twice, and freeze-drying to obtain a crude pumpkin polysaccharide sample.

3. A dietary therapy combination based on the blood sugar and lipid lowering effects of pumpkin polysaccharide and the food-medicine combination according to claim 1, characterized in that: The dietary therapy combination may further comprise other medicinal and edible auxiliary materials to enhance its blood sugar and lipid lowering effects or improve its taste.

4. A method for preparing a dietary therapy combination based on the blood sugar and lipid lowering effects of pumpkin polysaccharides and a medicinal and edible composition: characterized in that: The method comprises the following steps: a) Extract preparation: Mulberry leaf alkaloids: Take 500g of mulberry leaves, crush them and place them in a round-bottom flask, extract them twice with 12 times and 10 times the amount of 70% ethanol, respectively, for 1.5 hours each time; filter and combine the alcohol extracts, pass them through 600mL of pretreated D001 resin, wash them with 2 times pure water to remove impurities, swell them for 9 hours, and then elute 2400mL with 2% ammonia water; collect the ammonia eluate, recycle the ammonia water to a concentration of 0.5g / mL, pass it through 1000mL of anion resin, and then continue to wash it with 1000mL of water; combine the effluent and the water washing liquid, concentrate and dry them under reduced pressure to obtain the alkaloid fraction; Mulberry leaf polyphenols: After the alcohol solution is treated with a cation exchange resin, ethanol is recovered and the pH is adjusted to 2.

0. After filtration, the solution is passed through 600 mL of AB-8 macroporous resin and eluted with 3 BV of 0.5% ammonia water; the pH of the ammonia water eluate is adjusted to 2.0, and then passed through 400 mL of AB-8 macroporous resin and eluted with 3 BV of 50% ethanol; the ethanol eluate is concentrated under reduced pressure and vacuum dried (60° C.) to obtain the polyphenol part; Mulberry leaf polysaccharide: add 10BV of water to the mulberry leaf residue after extraction, extract at 70℃ for 3 hours, filter and concentrate the water extract to 0.5g / mL, add 95% ethanol to 70% alcohol content, let stand overnight, filter the precipitate, and vacuum dry to obtain crude polysaccharide; Pueraria root flavonoids: 300g of Pueraria root powder was extracted twice with 10 times 60% ethanol at 80℃, each time for 1 hour; after filtration, the ethanol was recovered and passed through 600mL of AB-8 macroporous resin, washed with 2BV of water to remove impurities and eluted with 70% ethanol for 3BV, the eluate was collected and concentrated and dried to obtain the flavonoid fraction; Bitter melon saponin: 300g of bitter melon powder was extracted twice with 12 times and 10 times the amount of 70% ethanol at 70°C, each time for 1.5 hours; ethanol was recovered by filtration to 0.5g / mL, pH was adjusted to 8-9, and then filtered through 600mL of AB-8 macroporous resin, washed with 2BV of water to remove impurities and eluted with 5BV of 70% ethanol, and the eluate was collected and concentrated and dried to obtain the saponin part; Yam polysaccharide: add 10 times the amount of water to 300g of yam powder, extract at 70℃ for 3 hours; filter and concentrate to 1g / mL, add 95% ethanol to 70% alcohol content, let stand overnight, filter to obtain precipitate, and dry under reduced pressure to obtain crude polysaccharide; b) the extracts in step 2 are combined in a ratio of 4:6:3:3, and flavoring agents (erythritol, monk fruit juice, pumpkin powder liquid, stabilizer) are added; the preparation process comprises blending, filtering, homogenization (30MPa, 2 times), degassing, sterilization and packaging; the monk fruit juice is prepared by washing dried monk fruit and placing it in a water bath of 10 times the volume of 65°C warm water for 30 minutes; the pumpkin powder liquid is prepared by placing pumpkin powder in 5 times the volume of 100°C water and stirring and dissolving; the erythritol concentration is 1.6%, and the addition amounts of monk fruit juice, pumpkin powder liquid and erythritol are optimized by single factor test and orthogonal test to obtain the best sensory quality; c) adding an appropriate amount of water for extraction to obtain an extract; d) The extract is concentrated, filled, sterilized, packaged and other processes to obtain a finished food therapy composition drink.

5. The method for preparing a dietary therapy combination based on the blood sugar and lipid lowering effects of pumpkin polysaccharide and the food-medicine composition according to claim 4, characterized in that: In step c), auxiliary materials such as monk fruit may be added for co-extraction to improve the taste of the beverage and its blood sugar and lipid lowering effects.

6. A method for preparing a dietary therapy combination based on the blood sugar and lipid lowering effects of pumpkin polysaccharides and the food-medicine combination according to claim 4, characterized in that: In step d), the extract may be filtered, decolorized, deodorized, etc. before filling to improve the clarity and purity of the beverage.

7. A method for preparing a dietary therapy combination based on the blood sugar and lipid lowering effects of pumpkin polysaccharides and the food-medicine combination according to claim 4, characterized in that: The method also includes quality control steps such as sensory testing, physical and chemical index testing, and microbiological testing on the finished food therapy composition beverage to ensure the safety and effectiveness of the product.

8. The method for preparing a dietary therapy combination based on the blood sugar and lipid lowering effects of pumpkin polysaccharide and the food-medicine combination according to claim 4, characterized in that: The dietary therapy combination according to claim 1 is characterized in that the dietary therapy combination is suitable for the dietary therapy and health care of people with hyperglycemia and hyperlipidemia, and has the effects of regulating blood sugar and blood lipid levels, improving insulin resistance, and preventing diabetes and its complications.

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