Use of compositions to help maintain healthy blood glucose levels in formula

Abstract

The application discloses application of a composition for maintaining healthy blood sugar level in formula milk powder. Raw materials of the composition for maintaining healthy blood sugar level include pueraria powder, astragalus powder, licorice powder, lily powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, ginseng powder, isomaltooligosaccharide, zinc oxide, magnesium oxide, vitamin D3 and fish oil powder. After fermentation of the pueraria powder, the astragalus powder, the licorice powder, the lily powder, the turmeric powder, the hawthorn powder, the mulberry leaf powder, the potato powder, the yam powder and the ginseng powder by paracasei and lactobacillus farciminis, sterilization, filtration, concentration and freeze-drying, a plant fermentation product is prepared. The plant fermentation product is compounded with the isomaltooligosaccharide, the zinc oxide, the magnesium oxide, the vitamin D3 and the fish oil powder to obtain the composition for maintaining healthy blood sugar level. The obtained composition for maintaining healthy blood sugar level has a significant auxiliary blood sugar lowering effect.

Description

Technical Field

[0001] This invention relates to the food industry, and more specifically to the use of a composition that helps maintain healthy blood sugar levels in infant formula. Background Technology

[0002] In the field of modern health food, with the in-depth research on the functional components of natural plants, the use of microbial fermentation technology to develop foods with specific health functions has gradually become a research hotspot.

[0003] Plant-based raw materials are rich in natural active ingredients, such as polysaccharides, flavonoids, and saponins, which have potential value in regulating human physiological functions. However, many active ingredients in plant-based raw materials are often difficult for the human body to absorb and utilize directly, requiring processing methods to improve their bioactivity and bioavailability. Microbial fermentation, as a green and efficient biotransformation technology, can simulate the metabolic environment in the human gut. Through the metabolic activities of microorganisms, large molecules in plants are broken down into smaller active molecules, while also producing new bioactive substances, thereby enhancing the health benefits of plant-based raw materials. Furthermore, compared to single-strain fermentation, multi-strain mixed fermentation systems can more fully utilize the nutrients in plant-based raw materials, leveraging the synergistic effects between different microorganisms to further improve the quality and function of fermentation products. Among numerous health benefits, assisting in lowering blood sugar is a widely recognized health need in society today. Developing plant-fermented products with significant blood sugar-lowering effects is of great significance for meeting consumer health needs and promoting the development of the health food industry. Summary of the Invention

[0004] The purpose of this invention is to provide an application of a composition that helps maintain healthy blood sugar levels in formula milk powder. The raw materials of this composition include kudzu root powder, astragalus root powder, licorice root powder, lily bulb powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, ginseng powder, isomaltooligosaccharide, zinc oxide, magnesium oxide, vitamin D3, and fish oil powder. The kudzu root powder, astragalus root powder, licorice root powder, lily bulb powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, and ginseng powder are fermented with *Lactobacillus paracasei* and *Lactobacillus bakerella*, then sterilized, filtered, concentrated, and freeze-dried to obtain a plant fermentation product. This plant fermentation product is then compounded with isomaltooligosaccharide, zinc oxide, magnesium oxide, vitamin D3, and fish oil powder to obtain a composition that helps maintain healthy blood sugar levels. The resulting composition has a significant auxiliary effect in lowering blood sugar.

[0005] To achieve the above objectives, the present invention adopts the following technical solution:

[0006] In a first aspect, the present invention provides a composition that helps maintain healthy blood sugar levels, the raw materials of which are as follows:

[0007] Kudzu root powder, astragalus powder, licorice powder, lily powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, ginseng powder, isomaltooligosaccharide, zinc oxide, magnesium oxide, vitamin D3, and fish oil powder.

[0008] In a second aspect, the present invention provides a composition comprising, by weight, the composition described in the first aspect that helps maintain healthy blood sugar levels:

[0009] Plant fermentation products: 50-60 parts;

[0010] Isomaltooligosaccharide: 30-35 parts;

[0011] Zinc oxide: 0.1-0.3 parts;

[0012] Magnesium oxide: 5-7 parts;

[0013] Vitamin D3: 0.1-0.3 servings;

[0014] Fish oil powder: 5-15 parts.

[0015] The fermentation raw materials for the plant fermentation products are: kudzu root powder, astragalus powder, licorice powder, lily powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, and ginseng powder.

[0016] Thirdly, the present invention provides a method for preparing the plant fermentation product described in the second aspect, comprising the following steps:

[0017] S1: Mix kudzu root powder, astragalus powder, licorice powder, lily bulb powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, ginseng powder, and sterile water evenly to obtain a mixture. The mass ratio of kudzu root powder, astragalus powder, licorice powder, lily bulb powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, and ginseng powder is 1:0.5-1.5:0.5-1.5:1-2:0.1-0.3:1-2:0.5-1.5:0.5-1.5:0.1-2:0.1-0.5. The total mass of kudzu root powder, astragalus powder, licorice powder, lily bulb powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, and ginseng powder to the mass ratio of sterile water is 1:8-10.

[0018] S2: After sterilizing the mixture, inoculate it with a compound microbial strain and stir for fermentation. The compound microbial strain consists of Lactobacillus paracasei and Lactobacillus bakerifica, wherein the mass ratio of Lactobacillus paracasei to Lactobacillus bakerifica is 1:0.5-1, the inoculation amount of the compound microbial strain accounts for 1-5 wt% of the mass of the mixture, the fermentation temperature is 30-37℃, the fermentation time is 16-24h, and the stirring speed is 60-80r / min.

[0019] S3: After S2 fermentation is complete, the fermentation liquid is obtained. The fermentation liquid is sterilized and filtered to obtain the fermentation filtrate. The fermentation filtrate is concentrated and freeze-dried to obtain the plant fermentation product.

[0020] The *Lactobacillus paracasei* was purchased from the China General Microbiological Culture Collection Center (CGMCC), number: CGMCC NO. 1.121; the *Lactobacillus bakerella* was purchased from the China General Microbiological Culture Collection Center (CGMCC), number: CGMCC NO. 1.3924.

[0021] The sterilization described in step S2 is boiling sterilization, and the sterilization described in step S3 is ultra-high temperature instantaneous sterilization or irradiation sterilization.

[0022] Preferably, the compound bacterial strain in step S2 consists of 2 × 10⁻⁶ live bacteria. 7 -3×10 7 The CFU / g of Lactobacillus paracasei and the viable count were 3 × 10⁻⁶. 7 -5×10 7 Composition of Lactobacillus bakerella (CFU / g).

[0023] Fourthly, the present invention provides a nutritional product containing the composition described in the second aspect, specifically a formula milk powder, the formula milk powder comprising the following components by weight percentage:

[0024] Composition: 1-3 wt%;

[0025] Milk powder: 97-99 wt%;

[0026] The milk powder is one or more of the following: skimmed and sugar-free cow's milk powder, skimmed and sugar-free goat's milk powder, and skimmed and sugar-free camel's milk powder.

[0027] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0028] Firstly, this invention uses kudzu root powder, astragalus powder, licorice powder, lily powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, and ginseng powder as raw materials, and obtains plant fermentation products through mixed fermentation with Lactobacillus paracasei and Lactobacillus baker. Among the raw materials of this plant fermentation product, kudzu root powder contains certain puerarin and flavonoids, which have the effects of dilating blood vessels and lowering blood sugar; astragalus powder contains various polysaccharides and flavonoids, which can enhance insulin sensitivity and promote glucose uptake and utilization; licorice powder contains licorice polysaccharides, which have the effect of regulating blood sugar; mulberry leaf powder contains mulberry leaf polysaccharides and alkaloids, which can inhibit α-glucosidase in the intestine, delay carbohydrate absorption, and thus lower blood sugar; ginseng powder contains ginsenosides, which can regulate insulin secretion and enhance insulin sensitivity. Lily bulb powder, turmeric powder, hawthorn powder, potato powder, and yam powder are rich in dietary fiber, which can promote intestinal peristalsis and improve digestive function, thereby indirectly helping the body stabilize blood sugar. Lily bulb powder contains lily polysaccharides that can promote insulin secretion and improve the body's utilization of glucose, thus helping to lower blood sugar. Turmeric powder contains curcumin, which has a significant hypoglycemic effect, can reduce insulin resistance, and improve insulin sensitivity. Furthermore, curcumin can also help lower postprandial blood sugar levels by activating glucose uptake. Potato powder, yam powder, and hawthorn powder are rich in carbon sources, which can promote the proliferation and fermentation of bacteria during fermentation, enhancing the activity of the microorganisms. The above raw materials are fermented using a mixture of *Lactobacillus paracasei* and *Lactobacillus bakerella* to obtain plant fermentation products. During fermentation, *Lactobacillus paracasei* and *Lactobacillus bakerella* can secrete various enzymes. Through the synergistic action of these enzymes, they efficiently decompose plant cell walls, releasing more active ingredients. In addition, the metabolites (such as short-chain fatty acids and organic acids) produced by *Lactobacillus paracasei* and *Lactobacillus bakerella* during fermentation can regulate the intestinal flora, improve intestinal health, and thus enhance insulin sensitivity.

[0029] Secondly, this invention provides a composition that helps maintain healthy blood sugar levels. This composition uses plant fermentation products, isomaltooligosaccharide, zinc oxide, magnesium oxide, vitamin D3, and fish oil powder as raw materials. Isomaltooligosaccharide can slow down the absorption rate of glucose by the small intestinal mucosa, thereby reducing postprandial blood glucose spikes and reducing insulin level fluctuations caused by diet. Zinc chloride and magnesium chloride are important minerals for maintaining blood sugar metabolism. Zinc is one of the essential trace elements for the human body; supplementing with zinc and magnesium can improve insulin sensitivity, thus helping to lower blood sugar levels. Vitamin D3 can regulate insulin secretion and enhance insulin sensitivity, thereby helping to maintain stable blood sugar levels. Fish oil powder is rich in omega-3 fatty acids, which have significant anti-inflammatory and lipid-regulating effects, and can indirectly help control blood sugar by improving lipid metabolism and reducing inflammation. The combined use of the above five components with plant fermentation products has a certain synergistic effect in assisting in lowering blood sugar. Detailed Implementation

[0030] The embodiments described below are some, but not all, of the embodiments in this application. The embodiments in this application are used to illustrate the invention, not to limit it. All other embodiments obtained by those skilled in the art based on the embodiments in this application without inventive effort are within the scope of protection of this application.

[0031] Unless otherwise specified, experimental methods in the following examples are generally performed under standard conditions or as recommended by the manufacturer. All materials and reagents used are commercially available unless otherwise specified.

[0032] Some of the raw materials and their sources are as follows:

[0033] The kudzu root powder, astragalus powder, licorice powder, lily powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, and ginseng powder were purchased from Bozhou Huozhengtang Pharmaceutical Co., Ltd.

[0034] Unless otherwise specified, the water used in the preparation process is sterile water.

[0035] Lactobacillus paracasei: purchased from China General Microbiological Culture Collection Center, number: CGMCC NO.1.121;

[0036] Lactobacillus bakerella: purchased from China General Microbiological Culture Collection Center, number: CGMCC NO.1.3924;

[0037] Lactobacillus plantarum: purchased from China General Microbiological Culture Collection Center, No.: CGMCC NO.1.568;

[0038] Isomaltooligosaccharide: purchased from Shandong Tianmei Biotechnology Co., Ltd.;

[0039] Zinc oxide: purchased from Guangzhou Huayu Biotechnology Co., Ltd.;

[0040] Magnesium oxide: purchased from Guangzhou Huayu Biotechnology Co., Ltd.;

[0041] Vitamin D3: Purchased from Shandong Huiheng Biotechnology Co., Ltd.;

[0042] Fish oil powder: purchased from Shanghai Zhongfeng Biotechnology Co., Ltd.;

[0043] Skimmed and sugar-free milk powder: purchased from Jiangsu Caiwei Biotechnology Co., Ltd.;

[0044] Skimmed and sugar-free goat milk powder: purchased from Shanxi Qixin Biotechnology Co., Ltd.;

[0045] Skimmed and sugar-free camel milk powder: purchased from Xinjiang Tuoling Dairy Co., Ltd.

[0046] The specific method for preparing the plant fermentation product is as follows:

[0047] Example 1:

[0048] S1: Mix kudzu root powder, astragalus powder, licorice powder, lily bulb powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, ginseng powder, and sterile water evenly to obtain a mixture. The mass ratio of kudzu root powder, astragalus powder, licorice powder, lily bulb powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, and ginseng powder is 1:1:1:1.5:0.2:1.5:1:1:1.2:0.3, and the total mass of kudzu root powder, astragalus powder, licorice powder, lily bulb powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, and ginseng powder to the mass ratio of sterile water is 1:9.

[0049] S2: After boiling and sterilizing the mixture, inoculate it with a compound microbial strain and stir for fermentation. The compound microbial strain consists of Lactobacillus paracasei CGMCC NO.1.121 and Lactobacillus bakerella CGMCC NO.1.3924, wherein the mass ratio of Lactobacillus paracasei to Lactobacillus bakerella is 1:0.75, the inoculation amount of the compound microbial strain accounts for 3wt% of the mass of the mixture, the fermentation temperature is 34℃, the fermentation time is 20h, and the stirring speed is 70r / min.

[0050] S3: After S2 fermentation is completed, the fermentation liquid is obtained. The fermentation liquid is sterilized by irradiation and filtered to obtain fermentation filtrate. The fermentation filtrate is concentrated and freeze-dried to obtain plant fermentation products.

[0051] Step S2: The compound bacterial strain consists of 2.5 × 10⁻⁶ viable bacteria. 7 The CFU / g of Lactobacillus paracasei and the viable count were 4 × 10⁻⁶. 7 Composition of Lactobacillus bakerella (CFU / g).

[0052] Example 2:

[0053] S1: Mix kudzu root powder, astragalus powder, licorice powder, lily powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, ginseng powder, and sterile water evenly to obtain a mixture. The mass ratio of kudzu root powder, astragalus powder, licorice powder, lily powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, and ginseng powder is 1:0.5:1.5:2:0.1:1:1.5:0.5:2:0.1, and the total mass of kudzu root powder, astragalus powder, licorice powder, lily powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, and ginseng powder to the mass ratio of sterile water is 1:8.

[0054] S2: After boiling and sterilizing the mixture, inoculate it with a compound microbial strain and stir for fermentation. The compound microbial strain consists of Lactobacillus paracasei CGMCC NO.1.121 and Lactobacillus bakerella CGMCC NO.1.3924, wherein the mass ratio of Lactobacillus paracasei to Lactobacillus bakerella is 1:1, the inoculation amount of the compound microbial strain accounts for 1 wt% of the mass of the mixture, the fermentation temperature is 37℃, the fermentation time is 24h, and the stirring speed is 60r / min.

[0055] S3: After S2 fermentation is completed, the fermentation liquid is obtained. The fermentation liquid is sterilized by irradiation and filtered to obtain fermentation filtrate. The fermentation filtrate is concentrated and freeze-dried to obtain plant fermentation products.

[0056] In step S2, the compound bacterial strain consists of 3 × 10⁻⁶ live bacteria. 7 The CFU / g of Lactobacillus paracasei and the viable count were 3 × 10⁻⁶. 7 Composition of Lactobacillus bakerella (CFU / g).

[0057] Example 3:

[0058] S1: Mix kudzu root powder, astragalus powder, licorice powder, lily bulb powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, ginseng powder, and sterile water evenly to obtain a mixture. The mass ratio of kudzu root powder, astragalus powder, licorice powder, lily bulb powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, and ginseng powder is 1:1.5:0.5:1:0.3:2:0.5:1.5:0.1:0.5, and the total mass of kudzu root powder, astragalus powder, licorice powder, lily bulb powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, and ginseng powder to the mass ratio of sterile water is 1:10.

[0059] S2: After boiling and sterilizing the mixture, inoculate it with a compound microbial strain and stir for fermentation. The compound microbial strain consists of Lactobacillus paracasei CGMCC NO.1.121 and Lactobacillus bakerella CGMCC NO.1.3924, wherein the mass ratio of Lactobacillus paracasei to Lactobacillus bakerella is 1:0.5, the inoculation amount of the compound microbial strain accounts for 5wt% of the mass of the mixture, the fermentation temperature is 30℃, the fermentation time is 16h, and the stirring speed is 80r / min.

[0060] S3: After S2 fermentation is completed, the fermentation liquid is obtained. The fermentation liquid is subjected to ultra-high temperature instantaneous sterilization and filtration to obtain fermentation filtrate. The fermentation filtrate is concentrated and freeze-dried to obtain plant fermentation products.

[0061] In step S2, the compound bacterial strain consists of 2 × 10⁶ live bacteria. 7 The CFU / g of Lactobacillus paracasei and the viable count were 5 × 10⁻⁶. 7 Composition of Lactobacillus bakerella (CFU / g).

[0062] Comparative Example 1:

[0063] The difference from Example 1 is that a viable count of 4 × 10⁻⁶ was used. 7 Lactobacillus paracasei CGMCC NO.1.121 (CFU / g) replaced Lactobacillus bakerii CGMCC NO.1.3924, and the remaining steps and parameters were the same as in Example 1.

[0064] Comparative Example 2:

[0065] The difference from Example 1 is that a viable count of 2.5 × 10⁻⁶ was used. 7 Lactobacillus paracasei CGMCC NO.1.3924 (CFU / g) was used to replace Lactobacillus paracasei CGMCC NO.1.121, and the remaining steps and parameters were the same as in Example 1.

[0066] Comparative Example 3:

[0067] The difference from Example 1 is that the compound strain consists of 4 × 10 7 CFU / g of Lactobacillus paracasei CGMCC NO. 1.121 and 2.5 × 10 7 The composition of Lactobacillus bakerella CGMCC NO.1.3924 with CFU / g, wherein the mass ratio of Lactobacillus paracasei to Lactobacillus bakerella is 0.75:1, and the remaining steps and parameters are the same as in Example 1.

[0068] Comparative Example 4:

[0069] The difference from Example 1 is that a viable count of 2.5 × 10⁻⁶ was used. 7 Lactobacillus plantarum CGMCC NO.1.568 (CFU / g) replaced Lactobacillus paracasei CGMCC NO.1.121, with the remaining steps and parameters the same as in Example 1.

[0070] Comparative Example 5:

[0071] The difference from Example 1 is that step S1 does not include kudzu root powder, astragalus powder, licorice powder, mulberry leaf powder, and ginseng powder. Instead, the kudzu root powder, astragalus powder, licorice powder, lily powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, and ginseng powder in a mass ratio of 1:1:1:1.5:0.2:1.5:1:1:1.2:0.3 are replaced with lily powder, turmeric powder, hawthorn powder, potato powder, and yam powder in a mass ratio of 1.5:0.2:1.5:1:1.2, and the total mass of lily powder, turmeric powder, hawthorn powder, potato powder, and yam powder is in a mass ratio of 1:9 to sterile water. The remaining steps and parameters are the same as in Example 1.

[0072] Comparative Example 6:

[0073] The difference from Example 1 is that step S1 does not include lily powder, turmeric powder, hawthorn powder, potato powder, and yam powder. Instead, the mass ratio of kudzu root powder, astragalus powder, licorice powder, lily powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, and ginseng powder in the ratio of 1:1:1:1.5:0.2:1.5:1:1:1.2:0.3 is replaced with the mass ratio of kudzu root powder, astragalus powder, licorice powder, mulberry leaf powder, and ginseng powder in the ratio of 1:1:1:1:0.3, and the total mass of kudzu root powder, astragalus powder, licorice powder, mulberry leaf powder, and ginseng powder to the mass ratio of sterile water is 1:9. The remaining steps and parameters are the same as in Example 1.

[0074] Comparative Example 7:

[0075] The difference from Example 1 is that the mass ratio of kudzu root powder, astragalus powder, licorice powder, lily powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, and ginseng powder is 2:1.5:0.5:1:0.2:0.5:1:0.75:1.6:0.2, while the remaining steps and parameters are the same as in Example 1.

[0076] Comparative Example 8:

[0077] S1: Mix kudzu root powder, astragalus powder, licorice powder, lily bulb powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, ginseng powder, and sterile water evenly to obtain a mixture. The mass ratio of kudzu root powder, astragalus powder, licorice powder, lily bulb powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, and ginseng powder is 1:1:1:1.5:0.2:1.5:1:1:1.2:0.3, and the total mass of kudzu root powder, astragalus powder, licorice powder, lily bulb powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, and ginseng powder to the mass ratio of sterile water is 1:9.

[0078] S2: After boiling and sterilizing the mixture, concentrate and freeze-dry to obtain plant extract.

[0079] A composition containing plant fermentation products, wherein the specific parts by weight are as follows:

[0080] Composition 1:

[0081] Plant fermentation products (Example 1): 55 parts, isomaltooligosaccharide: 33 parts, zinc oxide: 0.2 parts, magnesium oxide: 6 parts, vitamin D3: 0.2 parts, fish oil powder: 10 parts.

[0082] Composition 2:

[0083] Plant fermentation products (Example 1): 50 parts, isomaltooligosaccharide: 35 parts, zinc oxide: 0.1 parts, magnesium oxide: 7 parts, vitamin D3: 0.3 parts, fish oil powder: 5 parts.

[0084] Composition 3:

[0085] Plant fermentation products (Example 1): 60 parts, isomaltooligosaccharide: 30 parts, zinc oxide: 0.3 parts, magnesium oxide: 5 parts, vitamin D3: 0.1 parts, fish oil powder: 15 parts.

[0086] Composition ①:

[0087] Unlike composition 1, this composition lacks plant fermentation products (Example 1), and the missing mass fractions are made up by isomaltooligosaccharide, zinc oxide, magnesium oxide, vitamin D3, and fish oil powder in a mass ratio of 33:0.2:6:0.2:10.

[0088] Composition ②:

[0089] Unlike composition 1, it lacks isomaltooligosaccharide, zinc oxide, and magnesium oxide, and is missing plant fermentation product (Example 1), vitamin D3, and fish oil powder in a mass ratio of 55:0.2:10.

[0090] Composition ③:

[0091] Plant fermentation products (Example 1): 40 parts, isomaltooligosaccharide: 40 parts, zinc oxide: 0.7 parts, magnesium oxide: 3 parts, vitamin D3: 0.7 parts, fish oil powder: 20 parts.

[0092] A formula milk powder, the formula milk powder comprising the following components by weight percentage:

[0093] Milk powder 1:

[0094] Composition 1: 2% skimmed and sugar-free milk powder 98%;

[0095] Milk powder 2:

[0096] Composition 1: 1% skimmed and sugar-free goat milk powder 99%;

[0097] Milk powder 3:

[0098] Composition 1: 3% skimmed and sugar-free camel milk powder 97%;

[0099] Milk powder ①:

[0100] 100% sugar-free skim milk powder.

[0101] Experiment 1: Animal efficacy evaluation

[0102] Experimental animals: KM mice, weighing 18-20g, half male and half female, provided by Guangzhou Mingxun Biotechnology Co., Ltd.

[0103] Animal modeling: After fasting for 12 hours, blood was collected from the tail vein of all mice, and the blood glucose level was measured using a glucometer. Several mice with normal blood glucose levels were selected and divided into a normal group and a model group. After grouping, alloxan solution (58 mg / kg) was injected into the tail vein of the model group mice to induce the model. Blood was collected from the tail vein of the model group mice 72 hours after injection (after fasting for 12 hours before blood collection), and the blood glucose level was measured using a glucometer. Mice with a blood glucose level of 20 mmol / L ± 2 mmol / L were identified as successfully modeled mice. A total of 80 mice were successfully modeled. During the modeling period, except for the fasting period, all mice were fed the same amount of basal feed daily.

[0104] Drug preparation: Examples 1-3 and Comparative Examples 1-8 were diluted with drinking water to 10 g / L for later use; Compositions 1-3 and Compositions ①-③ were diluted with drinking water to 20 g / L for later use.

[0105] Experimental Methods: Fifty-four mice from successfully modeled mice were selected and divided into 17 experimental groups and 1 control group. The control group was administered 10 mL of drinking water by gavage daily; the experimental groups were administered the same dose of the drug by gavage daily for 30 consecutive days. Three normal mice with normal blood glucose levels were selected as the normal group and fed in the same manner as the control group. On day 1, mice were fasted for 12 hours before feeding, and blood was collected from the tail vein to measure the initial blood glucose level. On day 30, after gavage, mice were fasted for 12 hours, and blood was collected from the tail vein to measure the blood glucose level on day 30. During the experiment, except for the fasting period, all groups of mice were fed the same amount of basal feed daily.

[0106] Table 1. Animal efficacy results (mean ± variance)

[0107]

[0108]

[0109] Note: "*" indicates that compared with the normal group, P < 0.05; "#" indicates that compared with the control group, P < 0.05; "a" indicates that compared with Example 1, P < 0.05; "b" indicates that compared with Composition 1, P < 0.05.

[0110] Results analysis: Venous blood glucose levels can effectively reflect the rate of blood glucose change. As shown in Table 1, comparing the initial blood glucose levels with the blood glucose levels on day 30, compositions 1-3 have a significant auxiliary effect in lowering blood glucose.

[0111] Comparing the results of compositions ①-③ with those of composition 1, it can be seen that in this invention, there is a certain synergistic effect between isomaltooligosaccharide, zinc oxide, magnesium oxide, vitamin D3, fish oil powder and plant fermentation products. Moreover, the auxiliary hypoglycemic effect is best when the mass ratio of plant fermentation products, isomaltooligosaccharide, zinc oxide, magnesium oxide, vitamin D3 and fish oil powder is 55:33:0.2:6:0.2:10.

[0112] Comparing the results of Example 1 with those of Comparative Examples 1-4, it can be seen that there is a certain synergistic effect between *Lactobacillus paracasei* CGMCC NO.1.121 and *Lactobacillus bakerii* CGMCC NO.1.3924 in this invention. When the viable count of the compound strain is 2.5 × 10⁻⁶... 7 The CFU / g of Lactobacillus paracasei and the viable count were 4 × 10⁻⁶. 7 When the composition of Lactobacillus bakerium is CFU / g and the mass ratio is 1:0.75, its auxiliary hypoglycemic effect is the best.

[0113] Comparing the results of Example 1 with those of Comparative Examples 5-7, it can be seen that the plant fermentation product raw materials of the present invention—kudzu root powder, astragalus powder, licorice powder, lily powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, and ginseng powder—have a certain synergistic effect. When their mass ratio is 1:1:1:1.5:0.2:1.5:1:1:1.2:0.3, their auxiliary hypoglycemic effect is the best.

[0114] Comparing the results of Example 1 and Comparative Example 8, it can be seen that the plant material treated by the present invention has a better auxiliary effect in lowering blood sugar compared with the unfermented raw material.

[0115] Preparation and sensory evaluation of a formula milk powder:

[0116] Samples: Milk powder 1, Milk powder 2, Milk powder 3, Milk powder ①.

[0117] Sample preparation method:

[0118] The specific preparation methods for milk powder 1-3 are as follows: the skimmed sugar-free milk powder and composition 1 are mixed evenly at a predetermined mass percentage, sealed, sterilized by irradiation, and stored at room temperature away from light;

[0119] Milk powder ① requires no preparation.

[0120] Sensory evaluation method: Refer to GB 19644-2010 "National Food Safety Standard - Milk Powder".

[0121] Results: Based on the testing methods and sensory requirements described in GB 19644-2010 "National Food Safety Standard - Milk Powder", 10 professionally trained sensory evaluators were selected to evaluate milk powder 1, milk powder 2, milk powder 3, and milk powder ① of this invention.

[0122] Evaluation results: The milk powder 1, milk powder 2, milk powder 3, and milk powder ① of this invention have uniform color and the color that the product should have. They have a slightly sweet taste, the unique aroma of milk powder, no off-odor, and are all dry and uniform powders.

[0123] The embodiments described above are some, but not all, of the embodiments of this application. The detailed description of the embodiments of this application is not intended to limit the scope of the claimed application, but merely to illustrate selected embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of this application without inventive effort are within the scope of protection of this application.

Claims

1. A composition that helps maintain healthy blood sugar levels, characterized in that, It contains the following components by weight: Plant fermentation products: 50-60 parts; Isomaltooligosaccharide: 30-35 parts; Zinc oxide: 0.1-0.3 parts; Magnesium oxide: 5-7 parts; Vitamin D3: 0.1-0.3 parts; Fish oil powder: 5-15 parts; The fermentation raw materials for the plant fermentation products include: kudzu root powder, astragalus powder, licorice powder, lily powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, and ginseng powder. The method for preparing the plant fermentation product includes the following steps: S1: Mix kudzu root powder, astragalus powder, licorice powder, lily bulb powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, ginseng powder, and sterile water evenly to obtain a mixture. The mass ratio of kudzu root powder, astragalus powder, licorice powder, lily bulb powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, and ginseng powder is 1:0.5-1.5:0.5-1.5:1-2:0.1-0.3:1-2:0.5-1.5:0.5-1.5:0.1-2:0.1-0.

5. The total mass of kudzu root powder, astragalus powder, licorice powder, lily bulb powder, turmeric powder, hawthorn powder, mulberry leaf powder, potato powder, yam powder, and ginseng powder to the mass ratio of sterile water is 1:8-10. S2: After sterilizing the mixture, inoculate it with a compound microbial strain and stir for fermentation. The compound microbial strain consists of Lactobacillus paracasei and Lactobacillus bakerifica, wherein the mass ratio of Lactobacillus paracasei to Lactobacillus bakerifica is 1:0.5-1, the inoculation amount of the compound microbial strain accounts for 1-5 wt% of the mass of the mixture, the fermentation temperature is 30-37℃, the fermentation time is 16-24h, and the stirring speed is 60-80r / min. S3: After S2 fermentation is complete, the fermentation liquid is obtained. The fermentation liquid is sterilized and filtered to obtain the fermentation filtrate. The fermentation filtrate is concentrated and freeze-dried to obtain the plant fermentation product. The *Lactobacillus paracasei* was purchased from the China General Microbiological Culture Collection Center (CGMCC), number: CGMCC NO.1.121; the *Lactobacillus bakerella* was purchased from the China General Microbiological Culture Collection Center (CGMCC), number: CGMCC NO.1.3924. In step S2, the compound bacterial strain has a viable count of 2 × 10⁶. 7 -3×10 7 The CFU / g of Lactobacillus paracasei and the viable count were 3 × 10⁻⁶. 7 -5×10 7 Composition of Lactobacillus bakerella (CFU / g).

2. The composition according to claim 1, characterized in that, The sterilization described in step S2 is boiling sterilization, and the sterilization described in step S3 is ultra-high temperature instantaneous sterilization or irradiation sterilization.

3. A nutritional product, characterized in that, It comprises the composition as described in claim 1 or 2.

4. The nutritional product according to claim 3, characterized in that, The nutritional product is a type of formula milk powder.

5. A nutritional product as described in claim 4, characterized in that, The formula milk powder contains the following components by weight percentage: Composition: 1-3 wt% Milk powder: 97-99 wt% The milk powder is one or more of the following: skimmed and sugar-free cow's milk powder, skimmed and sugar-free goat's milk powder, and skimmed and sugar-free camel's milk powder.

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