Composition for reducing blood sugar, preparation method and application of composition, sweet-scented osmanthus cake for maintaining healthy level of blood sugar and preparation method of sweet-scented osmanthus cake

Abstract

The invention relates to the technical field of health-care food, in particular to a composition for reducing blood sugar, a preparation method and application of the composition, and an osmanthus cake for maintaining the healthy level of blood sugar and a preparation method of the osmanthus cake. The invention provides a composition for reducing blood sugar. The composition comprises the following components: a sweet osmanthus extract, a honeysuckle flower extract, a Chinese wolfberry fruit extract, a licorice root extract, Chinese yam stir-fried with bran, stir-fried radix ophiopogonis and a salt rhizoma anemarrhenae extract. The composition can effectively control the body weight and reduce the fasting blood-glucose level; the invention further provides the sweet-scented osmanthus cake capable of maintaining the healthy level of blood sugar, and the sweet-scented osmanthus cake is unique in taste, fragrant, sweet and delicious, rich in various nutritional ingredients and capable of effectively controlling the blood sugar.

Description

Technical Field

[0001] The present invention relates to the technical field of health food, and in particular to a composition for lowering blood sugar, a preparation method and application thereof, and an osmanthus cake for maintaining healthy blood sugar level and a preparation method thereof. Background Art

[0002] Diabetes is a chronic disease characterized by high blood sugar, caused by absolute or relative insulin deficiency and utilization disorders. The disease is mainly divided into three types: type 1, type 2 and gestational diabetes. The cause is mainly attributed to the combined effects of genetic and environmental factors, including decreased insulin secretion caused by islet cell dysfunction, or the body's insensitivity to insulin, or both, which prevents the glucose in the blood from being effectively utilized and stored.

[0003] As a global chronic metabolic disease, the treatment of diabetes relies on drug intervention and dietary regulation. The treatment methods for diabetes are mainly health education, self-testing, diet therapy, exercise therapy and drug therapy. Among the five treatments, diet therapy is the basis of other treatments, and it is also the simplest, most convenient and most compliant treatment method. Drug therapy includes Chinese medicine and Western medicine. Western medicine treatment focuses more on lowering blood sugar, lacks systemic regulation, and has large side effects. Although existing Western medicines (such as sulfonylureas and biguanides) can quickly lower blood sugar, they have side effects such as liver and kidney toxicity and hypoglycemia risk. The advantage of Chinese medicine lies in the overall regulation of the body. Mobilizing internal factors and acting on multiple links of diabetes onset, it ultimately achieves the effect of lowering blood sugar, relieving symptoms and reducing complications, and the drug effect is long-lasting and mild, with fewer side effects on patients. However, the treatment of Chinese medicine also has its shortcomings: 1. Cumbersome decoction: traditional decoctions are complicated to prepare and difficult to adapt to modern fast-paced life; 2. Poor taste: bitter ingredients affect patient compliance; 3. Complex compatibility: the interaction mechanism between medicinal materials is unclear, which can easily lead to the loss of active ingredients.

[0004] Therefore, there is an urgent need for a product that can effectively control blood sugar and is convenient to eat. Summary of the invention

[0005] The purpose of the present invention is to provide a composition for lowering blood sugar, and a preparation method and application thereof. The composition is used to prepare an osmanthus cake that is easy to use and can effectively control blood sugar, so as to solve the defects of traditional Chinese medicine preparations.

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

[0007] The invention provides a composition for lowering blood sugar, comprising the following components in parts by weight: 7-15 parts of osmanthus extract, 12-18 parts of honeysuckle extract, 5-10 parts of wolfberry extract, 2-6 parts of licorice extract, 5-10 parts of fried yam with bran, 8-14 parts of fried ophiopogon japonicus, and 10-16 parts of salt anemarrhena extract.

[0008] Preferably, the preparation method of the osmanthus extract comprises the following steps: mixing dry osmanthus and water to obtain a mixture; subjecting the mixture to ultrasonic extraction, filtering, and obtaining a filtrate to obtain an osmanthus extract; concentrating and drying the osmanthus extract to obtain an osmanthus extract;

[0009] The power of the ultrasound is 100-150W; the time of the ultrasound is 30-40min;

[0010] The preparation method of the honeysuckle extract comprises the following steps: mixing honeysuckle and water to obtain a mixture; performing ultrasonic extraction on the mixture, filtering, and taking the filtrate to obtain a honeysuckle extract; concentrating and drying the honeysuckle extract to obtain the honeysuckle extract;

[0011] The power of the ultrasound is 150-200W; the time of the ultrasound is 35-45min;

[0012] The preparation method of the wolfberry extract comprises the following steps: mixing wolfberry and ethanol solution to obtain a mixture; subjecting the mixture to ultrasonic extraction, filtering, and collecting the filtrate to obtain a wolfberry extract liquid; concentrating the wolfberry extract liquid, and drying to obtain a wolfberry extract;

[0013] The power of the ultrasound is 40-60W; the time of the ultrasound is 5-15min.

[0014] Preferably, the preparation method of the licorice extract comprises the following steps: mixing and soaking licorice and ethanol solution to obtain a mixture; extracting the mixture under a pressure of 350 to 500 MPa, filtering, and taking the filtrate to obtain a licorice extract; concentrating the licorice extract, and drying to obtain a licorice extract.

[0015] Preferably, the method for preparing bran-fried yam comprises the following steps: mixing yam slices and wheat bran to obtain a mixture; frying the mixture at 180-200° C., sieving, taking yam, and obtaining bran-fried yam;

[0016] The mass ratio of the yam slices to the wheat bran is 100:10-20, and the frying time is 5-15 minutes;

[0017] The method for preparing the stir-fried Ophiopogon japonicus comprises the following steps: stir-frying Ophiopogon japonicus at 50-60° C. to obtain stir-fried Ophiopogon japonicus;

[0018] The frying time is 10 to 20 minutes.

[0019] Preferably, the preparation method of the salt anemarrhena extract comprises the following steps: mixing the salt anemarrhena and ethanol solution to obtain a mixture; refluxing the mixture for extraction, filtering, and taking the filtrate to obtain the salt anemarrhena extract; concentrating the salt anemarrhena extract and drying to obtain the salt anemarrhena extract;

[0020] The reflux temperature is 60-80° C. and the reflux time is 1-3 hours.

[0021] The present invention also provides a method for preparing the composition, comprising the following steps:

[0022] Mix osmanthus extract, honeysuckle extract, wolfberry extract, liquorice extract, bran-fried yam, salt-dried anemarrhena extract, and stir-fried ophiopogon japonicus, and superfinely grind to obtain a composition;

[0023] The particle size of the composition is 300-500 meshes.

[0024] The present invention also provides application of the composition in preparing food or medicine for maintaining healthy blood sugar level.

[0025] The present invention also provides an osmanthus cake for maintaining healthy blood sugar levels, comprising the following components in parts by weight: 60 to 80 parts of purple sweet potatoes, 2 to 6 parts of sugar substitutes, 10 to 20 parts of milk, and 15 to 25 parts of the composition of any one of claims 1 to 5.

[0026] Preferably, the sugar substitute is tea polysaccharide and / or stevioside.

[0027] The present invention also provides a method for preparing the osmanthus cake, comprising the following steps:

[0028] (1) Steaming the purple sweet potato for 8 to 15 minutes, squeezing it into puree, and obtaining purple sweet potato puree;

[0029] (2) Mixing purple sweet potato puree, sugar substitute, milk and the combination, and pressing and molding to obtain sweet-scented osmanthus cake.

[0030] Beneficial effects of the present invention:

[0031] The present invention provides a hypoglycemic composition, which is prepared by scientifically combining and proportioning osmanthus extract, honeysuckle extract, wolfberry extract, liquorice extract, bran-fried yam, fried ophiopogon japonicus, and salt anemarrhena extract. The composition can effectively control body weight and synergistically reduce fasting blood sugar content through multiple pathways such as inhibiting α-glucosidase and promoting insulin secretion.

[0032] The present invention also provides a specific embodiment of applying the composition to food, that is, preparing an osmanthus cake that maintains a healthy blood sugar level. The osmanthus cake is not only unique in taste, sweet and delicious, but also rich in multiple nutrients, and has a glycemic index of ≤55. It is an ideal healthy food for diabetic patients, which allows patients to effectively control blood sugar and improve their quality of life while enjoying delicious food. Therefore, the present invention has broad market prospects and application value. DETAILED DESCRIPTION

[0033] The present invention provides a composition for lowering blood sugar, comprising the following components in parts by weight:

[0034] 7 to 15 parts of osmanthus extract, preferably 9 to 13 parts, more preferably 11 parts;

[0035] 12 to 18 parts of honeysuckle extract, preferably 14 to 16 parts, more preferably 15 parts;

[0036] 5 to 10 parts of wolfberry extract, preferably 7 to 8 parts, more preferably 7.5 parts;

[0037] 2 to 6 parts of liquorice extract, preferably 3 to 5 parts, more preferably 4 parts;

[0038] 5-10 parts of bran-fried yam, preferably 7-8 parts, more preferably 7.5 parts;

[0039] 8 to 14 parts of stir-fried Radix Ophiopogonis, preferably 10 to 12 parts, more preferably 11 parts;

[0040] The amount of the extract of Anemarrhena asphodeloides is 10 to 16 parts, preferably 12 to 14 parts, and more preferably 13 parts.

[0041] In the present invention, the preparation method of the osmanthus extract comprises the following steps: mixing dry osmanthus and water to obtain a mixture; subjecting the mixture to ultrasonic extraction, filtering, and taking the filtrate to obtain an osmanthus extract; concentrating the osmanthus extract, and drying to obtain an osmanthus extract;

[0042] The power of the ultrasound is 100-150W, preferably 120-130W, and more preferably 125W; the time of the ultrasound is 30-40min, preferably 33-37min, and more preferably 35min;

[0043] The mass volume ratio of the dry osmanthus and water is 1g:10-20mL, preferably 1g:13-17mL, and more preferably 1g:15mL;

[0044] The concentration is low-temperature reduced-pressure concentration, the concentration temperature is 40 to 50° C., preferably 43 to 47° C., and more preferably 45° C.; the concentration pressure is -40 to -30 MPa, preferably -37 to -33 MPa, and more preferably -35 MPa; the concentration is performed to a relative density of 1.22 to 1.28, preferably 1.24 to 1.26, and more preferably 1.25;

[0045] The drying is vacuum freeze drying, and the specific steps are as follows: first pre-freeze at -45 to -35°C for 60 to 80 minutes, then set the vacuum degree to 10 to 20 Pa, heat to -20 to -10°C, dry for the first time for 40 to 50 minutes, then heat to 30 to 40°C, and dry for the second time for 30 to 40 minutes;

[0046] Preferably, the mixture is pre-frozen at -42 to -38°C for 65 to 75 minutes, then the vacuum degree is set to 13 to 17 Pa, the temperature is raised to -17 to -13°C, the first drying is performed for 43 to 47 minutes, the temperature is raised to 33 to 37°C, and the second drying is performed for 33 to 37 minutes;

[0047] More preferably, the mixture is pre-frozen at -40°C for 70 minutes, the vacuum degree is set to 15 Pa, the temperature is raised to -15°C, the first drying is performed for 45 minutes, the temperature is raised to 35°C, and the second drying is performed for 35 minutes.

[0048] In the present invention, the preparation method of the honeysuckle extract comprises the following steps: mixing honeysuckle and water to obtain a mixture; subjecting the mixture to ultrasonic extraction, filtering, and taking the filtrate to obtain a honeysuckle extract; concentrating the honeysuckle extract and drying to obtain a honeysuckle extract;

[0049] The power of the ultrasound is 150-200 W, preferably 170-180 W, and more preferably 175 W; the time of the ultrasound is 35-45 min, preferably 38-42 min, and more preferably 40 min;

[0050] The mass volume ratio of the mixture of honeysuckle and water is 1g:10-20mL, preferably 1g:13-17mL, and more preferably 1g:15mL;

[0051] The concentration is low-temperature reduced-pressure concentration, the concentration temperature is 40 to 50° C., preferably 43 to 47° C., and more preferably 45° C.; the concentration pressure is -40 to -30 MPa, preferably -37 to -33 MPa, and more preferably -35 MPa; the concentration is performed to a relative density of 1.22 to 1.28, preferably 1.24 to 1.26, and more preferably 1.25;

[0052] The drying is vacuum freeze drying, and the specific steps are as follows: first pre-freeze at -45 to -35°C for 60 to 80 minutes, then set the vacuum degree to 10 to 20 Pa, heat to -20 to -10°C, dry for the first time for 40 to 50 minutes, then heat to 30 to 40°C, and dry for the second time for 30 to 40 minutes;

[0053] Preferably, the mixture is pre-frozen at -42 to -38°C for 65 to 75 minutes, then the vacuum degree is set to 13 to 17 Pa, the temperature is raised to -17 to -13°C, the first drying is performed for 43 to 47 minutes, the temperature is raised to 33 to 37°C, and the second drying is performed for 33 to 37 minutes;

[0054] More preferably, the mixture is pre-frozen at -40°C for 70 minutes, the vacuum degree is set to 15 Pa, the temperature is raised to -15°C, the first drying is performed for 45 minutes, the temperature is raised to 35°C, and the second drying is performed for 35 minutes.

[0055] In the present invention, the preparation method of the wolfberry extract comprises the following steps: mixing wolfberry and ethanol solution to obtain a mixture; subjecting the mixture to ultrasonic extraction, filtering, and taking the filtrate to obtain a wolfberry extract liquid; concentrating the wolfberry extract liquid, and drying to obtain a wolfberry extract;

[0056] The power of the ultrasound is 40-60W, preferably 45-55W, preferably 50W; the time of the ultrasound is 5-15min, preferably 8-12min, more preferably 10min; the temperature of the ultrasound is 30-40°C, preferably 33-37°C, more preferably 35°C;

[0057] The mass volume ratio of the wolfberry and ethanol solution is 1g:10-20mL, preferably 1g:13-17mL, and more preferably 1g:15mL;

[0058] The initial concentration of the ethanol solution is 20-30 vt%, preferably 23-27 vt%, and more preferably 25 vt%;

[0059] The concentration is low-temperature reduced-pressure concentration, the concentration temperature is 40 to 50° C., preferably 43 to 47° C., and more preferably 45° C.; the concentration pressure is -40 to -30 MPa, preferably -37 to -33 MPa, and more preferably -35 MPa; the concentration is performed to a relative density of 1.22 to 1.28, preferably 1.24 to 1.26, and more preferably 1.25;

[0060] The drying is vacuum freeze drying, and the specific steps are as follows: first pre-freeze at -45 to -35°C for 60 to 80 minutes, then set the vacuum degree to 10 to 20 Pa, heat to -20 to -10°C, dry for the first time for 40 to 50 minutes, then heat to 30 to 40°C, and dry for the second time for 30 to 40 minutes;

[0061] Preferably, the mixture is pre-frozen at -42 to -38°C for 65 to 75 minutes, then the vacuum degree is set to 13 to 17 Pa, the temperature is raised to -17 to -13°C, the first drying is performed for 43 to 47 minutes, the temperature is raised to 33 to 37°C, and the second drying is performed for 33 to 37 minutes;

[0062] More preferably, the mixture is pre-frozen at -40°C for 70 minutes, the vacuum degree is set to 15 Pa, the temperature is raised to -15°C, the first drying is performed for 45 minutes, the temperature is raised to 35°C, and the second drying is performed for 35 minutes.

[0063] In the present invention, the preparation method of the licorice extract comprises the following steps: mixing and soaking licorice and an ethanol solution to obtain a mixture; extracting the mixture under a pressure of 350 to 500 MPa, filtering, and taking the filtrate to obtain a licorice extract; concentrating the licorice extract, and drying to obtain a licorice extract;

[0064] Before mixing the licorice and the ethanol solution, the licorice needs to be crushed to a particle size of 30 to 50 meshes, preferably 35 to 45 meshes, and more preferably 40 meshes;

[0065] The mass volume ratio of the liquorice and the ethanol solution is 1g:10-20mL, preferably 1g:13-17mL, and more preferably 1g:15mL;

[0066] The soaking time is 20 to 30 minutes, preferably 23 to 27 minutes, and more preferably 25 minutes;

[0067] The initial concentration of the ethanol solution is 20-30 vt%, preferably 23-27 vt%, and more preferably 25 vt%;

[0068] The extraction pressure is preferably 400-450 MPa, more preferably 425 MPa;

[0069] The concentration is low-temperature reduced-pressure concentration, the concentration temperature is 40 to 50° C., preferably 43 to 47° C., and more preferably 45° C.; the concentration pressure is -40 to -30 MPa, preferably -37 to -33 MPa, and more preferably -35 MPa; the concentration is performed to a relative density of 1.22 to 1.28, preferably 1.24 to 1.26, and more preferably 1.25;

[0070] The drying is vacuum freeze drying, and the specific steps are as follows: first pre-freeze at -45 to -35°C for 60 to 80 minutes, then set the vacuum degree to 10 to 20 Pa, heat to -20 to -10°C, dry for the first time for 40 to 50 minutes, then heat to 30 to 40°C, and dry for the second time for 30 to 40 minutes;

[0071] Preferably, the mixture is pre-frozen at -42 to -38°C for 65 to 75 minutes, then the vacuum degree is set to 13 to 17 Pa, the temperature is raised to -17 to -13°C, the first drying is performed for 43 to 47 minutes, the temperature is raised to 33 to 37°C, and the second drying is performed for 33 to 37 minutes;

[0072] More preferably, the mixture is pre-frozen at -40°C for 70 minutes, the vacuum degree is set to 15 Pa, the temperature is raised to -15°C, the first drying is performed for 45 minutes, the temperature is raised to 35°C, and the second drying is performed for 35 minutes.

[0073] In the present invention, the preparation method of bran-fried yam comprises the following steps: mixing yam slices and wheat bran to obtain a mixture; frying the mixture at 180-200° C., sieving, taking yam, and obtaining bran-fried yam;

[0074] The mass ratio of the yam slices to the wheat bran is 100:10-20, preferably 100:13-17, more preferably 100:15, and the frying time is 5-15 minutes, preferably 8-12 minutes, more preferably 10 minutes;

[0075] The frying temperature is preferably 185-195°C, more preferably 190°C;

[0076] In the present invention, the preparation method of the stir-fried Ophiopogon japonicus comprises the following steps: stir-frying Ophiopogon japonicus at 50-60° C. to obtain stir-fried Ophiopogon japonicus;

[0077] The frying time is 10 to 20 minutes, preferably 13 to 17 minutes, and more preferably 15 minutes;

[0078] The frying temperature is preferably 53-57°C, more preferably 55°C.

[0079] In the present invention, the preparation method of the salt anemarrhena extract comprises the following steps: mixing and soaking the salt anemarrhena and ethanol solution to obtain a mixture; refluxing the mixture for extraction, filtering, and taking the filtrate to obtain the salt anemarrhena extract; concentrating the salt anemarrhena extract and drying to obtain the salt anemarrhena extract;

[0080] The preparation method of salted Anemarrhena comprises the following steps: mixing and infiltrating Anemarrhena with a salt solution to obtain infiltrated Anemarrhena, and frying the infiltrated Anemarrhena at 140-170° C. for 6-10 minutes to obtain salted Anemarrhena;

[0081] The mass volume ratio of the mixture of Rhizoma Anemarrhenae and saline solution is 1g:10-20mL, preferably 1g:13-17mL, and more preferably 1g:15mL;

[0082] The initial concentration of the salt solution is 1-3 wt%, preferably 2 wt%;

[0083] The frying temperature is preferably 150-160°C, more preferably 155°C;

[0084] Before the salt Anemarrhena asphodeloides and the ethanol solution are mixed, the salt Anemarrhena asphodeloides needs to be crushed to a particle size of 30 to 50 meshes, preferably 35 to 45 meshes, and more preferably 40 meshes;

[0085] The mass volume ratio of the mixture of salt Anemarrhena asphodeloides and ethanol solution is 1g:10-20mL, preferably 1g:13-17mL, and more preferably 1g:15mL;

[0086] The soaking time is 20 to 30 minutes, preferably 23 to 27 minutes, and more preferably 25 minutes;

[0087] The initial concentration of the ethanol solution is 20-30 vt%, preferably 23-27 vt%, and more preferably 25 vt%;

[0088] The reflux temperature is 60 to 80°C, preferably 65 to 75°C, more preferably 70°C, and the reflux time is 1 to 3 hours, preferably 1.5 to 2.5 hours, more preferably 2 hours;

[0089] The concentration is low-temperature reduced-pressure concentration, the concentration temperature is 40 to 50° C., preferably 43 to 47° C., and more preferably 45° C.; the concentration pressure is -40 to -30 MPa, preferably -37 to -33 MPa, and more preferably -35 MPa; the concentration is performed to a relative density of 1.22 to 1.28, preferably 1.24 to 1.26, and more preferably 1.25;

[0090] The drying is vacuum freeze drying, and the specific steps are as follows: first pre-freeze at -45 to -35°C for 60 to 80 minutes, then set the vacuum degree to 10 to 20 Pa, heat to -20 to -10°C, dry for the first time for 40 to 50 minutes, then heat to 30 to 40°C, and dry for the second time for 30 to 40 minutes;

[0091] Preferably, the mixture is pre-frozen at -42 to -38°C for 65 to 75 minutes, then the vacuum degree is set to 13 to 17 Pa, the temperature is raised to -17 to -13°C, the first drying is performed for 43 to 47 minutes, the temperature is raised to 33 to 37°C, and the second drying is performed for 33 to 37 minutes;

[0092] More preferably, the mixture is pre-frozen at -40°C for 70 minutes, the vacuum degree is set to 15 Pa, the temperature is raised to -15°C, the first drying is performed for 45 minutes, the temperature is raised to 35°C, and the second drying is performed for 35 minutes.

[0093] The present invention also provides a method for preparing the composition, comprising the following steps:

[0094] Mix osmanthus extract, honeysuckle extract, wolfberry extract, liquorice extract, bran-fried yam, salt-dried anemarrhena extract, and stir-fried ophiopogon japonicus, and superfinely grind to obtain a composition;

[0095] The particle size of the composition is 300-500 mesh, preferably 350-450 mesh, and more preferably 400 mesh;

[0096] Before the ultrafine grinding, the braised yam and the fried ophiopogon japonicus need to be coarsely ground to a particle size of 30 to 50 meshes, preferably 35 to 45 meshes, and more preferably 40 meshes.

[0097] The present invention also provides application of the composition in preparing food or medicine for maintaining healthy blood sugar level.

[0098] The present invention also provides an osmanthus cake for maintaining healthy blood sugar levels, comprising the following components in parts by weight:

[0099] 60-80 parts of purple sweet potatoes, preferably 65-75 parts, more preferably 70 parts;

[0100] 2 to 6 parts of sugar substitute, preferably 3 to 5 parts, more preferably 4 parts;

[0101] 10 to 20 parts of milk, preferably 13 to 17 parts, more preferably 15 parts;

[0102] The composition is 15 to 25 parts, preferably 18 to 22 parts, and more preferably 20 parts.

[0103] In the present invention, the sugar substitute is tea polysaccharide and / or stevioside, preferably tea polysaccharide and stevioside;

[0104] The mass ratio of the tea polysaccharide to stevioside is 1:0.5-1.5, more preferably 1:1.

[0105] The present invention also provides a method for preparing the osmanthus cake, comprising the following steps:

[0106] (1) Steaming the purple sweet potato for 8 to 15 minutes, squeezing it into puree, and obtaining purple sweet potato puree;

[0107] (2) Mixing purple sweet potato puree, sugar substitute, milk and the combination, and pressing and molding to obtain sweet-scented osmanthus cake.

[0108] In step (1), the steaming time is preferably 10 to 13 minutes, more preferably 12.5 minutes.

[0109] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0110] Example 1

[0111] (1) Preparation of Osmanthus fragrans extract

[0112] The dried osmanthus and water are mixed at a mass volume ratio of 1g:15mL to obtain a mixture; the mixture is ultrasonically extracted at a power of 120W for 35min, filtered, and the filtrate is taken to obtain an osmanthus extract; the osmanthus extract is concentrated under reduced pressure at a temperature of 45°C and a pressure of -35Mpa to a relative density of 1.25, and then pre-frozen at -40°C for 70min, and then the vacuum degree is set to 15Pa, the temperature is raised to -15°C, and the first drying is carried out for 45min, and then the temperature is raised to 35°C, and the second drying is carried out for 35min to obtain an osmanthus extract;

[0113] (2) Preparation of honeysuckle extract

[0114] The honeysuckle and water are mixed at a mass volume ratio of 1g:15mL to obtain a mixture; the mixture is ultrasonically extracted at a power of 180W for 40min, filtered, and the filtrate is taken to obtain a honeysuckle extract; the honeysuckle extract is concentrated under reduced pressure at a temperature of 45°C and a pressure of -35Mpa to a relative density of 1.25, and then pre-frozen at -40°C for 70min, and then the vacuum degree is set to 15Pa, the temperature is raised to -15°C, and the first drying is carried out for 45min, and then the temperature is raised to 35°C, and the second drying is carried out for 35min to obtain a honeysuckle extract;

[0115] (3) Preparation of Lycium barbarum Extract

[0116] The wolfberry and 25vt% ethanol solution are mixed at a mass volume ratio of 1g:15mL to obtain a mixture; the mixture is ultrasonically extracted at a power of 50W for 10min, filtered, and the filtrate is collected to obtain a wolfberry extract; the wolfberry extract is concentrated under reduced pressure at a temperature of 45°C and a pressure of -35Mpa to a relative density of 1.25, and then pre-frozen at -40°C for 70min, and then the vacuum degree is set to 15Pa, the temperature is raised to -15°C, and the first drying is carried out for 45min, and then the temperature is raised to 35°C, and the second drying is carried out for 35min to obtain a wolfberry extract;

[0117] (4) Preparation of Licorice Extract

[0118] The licorice root is crushed to a particle size of 40 mesh, mixed with a 25vt% ethanol solution at a mass volume ratio of 1g:15mL and soaked for 25min to obtain a mixture; the mixture is extracted at 400Mpa, filtered, and the filtrate is taken to obtain a licorice extract; the licorice extract is concentrated under reduced pressure at a temperature of 45°C and a pressure of -35Mpa to a relative density of 1.25, and then pre-frozen at -40°C for 70min, and then the vacuum degree is set to 15Pa, the temperature is raised to -15°C, and the first drying is carried out for 45min, and then the temperature is raised to 35°C, and the second drying is carried out for 35min to obtain a licorice extract;

[0119] (5) Preparation of fried yam with bran:

[0120] The yam slices and wheat bran are mixed in a mass ratio of 100:15 to obtain a mixture; the mixture is fried at 190° C., sieved, and the yam is taken out to obtain bran-fried yam;

[0121] (6) Preparation of stir-fried Ophiopogon japonicus

[0122] Stir-fry the Radix Ophiopogonis at 55°C for 15 minutes to obtain stir-fried Radix Ophiopogonis;

[0123] (7) Preparation of Anemarrhena Rhizoma Extract

[0124] Salt Anemarrhena: Mix Anemarrhena with 2 wt % salt solution at a mass volume ratio of 1 g:15 mL to obtain impregnated Anemarrhena, and stir-fry the impregnated Anemarrhena at 160° C. for 8 min to obtain salt Anemarrhena;

[0125] Salt Anemarrhena extract: grind the salt Anemarrhena to a particle size of 40 mesh, mix with 25vt% ethanol solution at a mass volume ratio of 1g:15mL and soak for 25min to obtain a mixture; reflux extract the mixture at 70°C for 2h, filter, and take the filtrate to obtain the salt Anemarrhena extract; reduce the pressure and concentrate the salt Anemarrhena extract at a temperature of 45°C and a pressure of -35Mpa to a relative density of 1.25, then pre-freeze at -40°C for 70min, then set the vacuum degree to 15Pa, heat to -15°C, dry for the first time for 45min, then heat to 35°C, and dry for the second time for 35min to obtain the salt Anemarrhena extract.

[0126] Example 2 A composition for lowering blood sugar

[0127] Take 8g of the fried yam with bran and 10g of the fried Ophiopogon japonicus described in Example 1 and grind them into a particle size of 40 mesh, then mix them with 10g of the osmanthus extract, 13g of the honeysuckle extract, 6g of the wolfberry extract, 6g of the licorice extract, and 12g of the salt Anemarrhena extract described in Example 1, and ultrafine grind them into a particle size of 400 mesh to obtain a composition.

[0128] Example 3 A composition for lowering blood sugar

[0129] Take 10g of the fried yam with bran and 14g of the fried Ophiopogon japonicus described in Example 1 and grind them into a particle size of 30 mesh, then mix them with 8g of osmanthus extract, 16g of honeysuckle extract, 5g of wolfberry extract, 4g of licorice extract, and 10g of salt Anemarrhena asphodeloides extract described in Example 1, and ultrafine grind them into a particle size of 300 mesh to obtain a composition.

[0130] Example 4 A composition for lowering blood sugar

[0131] Take 5g of the fried yam with bran and 8g of the fried Ophiopogon japonicus described in Example 1 and coarsely grind them into a particle size of 50 mesh, then mix them with 15g of osmanthus extract, 14g of honeysuckle extract, 8g of wolfberry extract, 2g of licorice extract, and 16g of salt Anemarrhena asphodeloides extract described in Example 1, and ultrafine grind them into a particle size of 400 mesh to obtain a composition.

[0132] Comparative Example 1 A composition for lowering blood sugar

[0133] Reference Example 2, which differs from Example 2 in that no osmanthus extract is added, and other steps are the same as Example 2.

[0134] Comparative Example 2 A composition for lowering blood sugar

[0135] Reference Example 2 is different from Example 2 in that no licorice extract is added and the other steps are the same as Example 2.

[0136] Comparative Example 3 A composition for lowering blood sugar

[0137] Refer to Example 2, the difference from Example 2 is: the fried yam with bran is replaced with yam slices, and the other steps are the same as Example 2.

[0138] Comparative Example 4: A composition for lowering blood sugar

[0139] Reference Example 2, which differs from Example 2 in that: the salt Anemarrhena extract is replaced with the Anemarrhena extract, and the other steps are the same as those of Example 2;

[0140] The preparation method of the Anemarrhena extract is as follows: crush the Anemarrhena to a particle size of 40 mesh, mix with 25vt% ethanol solution at a mass volume ratio of 1g:15mL and soak for 25min to obtain a mixture; reflux extract the mixture at 70°C for 2h, filter, and take the filtrate to obtain the Anemarrhena extract; reduce the pressure and concentrate the salt Anemarrhena extract at a temperature of 45°C and a pressure of -35Mpa to a relative density of 1.25, then pre-freeze at -40°C for 70min, then set the vacuum degree to 15Pa, heat to -15°C, dry for the first time for 45min, then heat to 35°C, and dry for the second time for 35min to obtain the Anemarrhena extract.

[0141] Comparative Example 5 A composition for lowering blood sugar

[0142] Preparation of extracts: dry osmanthus, honeysuckle, wolfberry, licorice, rhizoma anemarrhenae, ophiopogon japonicus, yam slices and water are mixed and soaked for 30 minutes at a mass volume ratio of 1g:15mL to obtain a mixture; the mixture is ultrasonically extracted at a power of 120W for 35 minutes, filtered, and the filtrate is taken to obtain an osmanthus extract; the osmanthus extract is concentrated under reduced pressure at a temperature of 45°C and a pressure of -35Mpa to a relative density of 1.25, and then pre-frozen at -40°C for 70 minutes, and then the vacuum degree is set to 15Pa, the temperature is raised to -15°C, and the first drying is carried out for 45 minutes, and then the temperature is raised to 35°C, and the second drying is carried out for 35 minutes to obtain extracts, namely, dry osmanthus extract, honeysuckle extract, wolfberry extract, licorice extract, rhizoma anemarrhenae extract, ophiopogon japonicus extract and yam extract are obtained respectively;

[0143] 8 g of yam extract, 10 g of ophiopogon extract, 10 g of osmanthus extract, 13 g of honeysuckle extract, 6 g of wolfberry extract, 6 g of licorice extract, and 12 g of anemarrhena extract were mixed and ultrafinely ground to a particle size of 400 mesh to obtain a composition.

[0144] Experimental Example 1 Construction of mouse model

[0145] 1.1 Experimental materials:

[0146] Experimental mice: 55 male Kunming mice, weighing 18-22 g, were purchased from Beijing Weitonglihua Experimental Animal Technology Co., Ltd.

[0147] 1.2 Animal Handling:

[0148] Fifty-five male Kunming mice were adaptively fed with ordinary feed for one week (temperature 20-25°C, relative humidity 50%-60%); the 55 male Kunming mice were randomly divided into two groups, a normal group of 5 mice and a modeling group of 50 mice, which were fed with ordinary feed and high-fat and high-sugar feed (10.0% lard, 20.0% sucrose, 10.0% egg yolk powder, 0.5% sodium cholate, 59.5% ordinary feed, purchased from Wuxi Fanbo Biotechnology Co., Ltd.) for 4 weeks, respectively. The 50 mice in the modeling group were fasted for 12 hours but not water, and a single intraperitoneal injection of chain The mice in the model group were randomly divided into a model control group, an example 2 group, an example 3 group, an example 4 group, a comparative example 1 group, a comparative example 2 group, a comparative example 3 group, a comparative example 4 group, a comparative example 5 group and a rosiglitazone group, with 5 mice in each group;

[0149] The Example 2 group, the Example 3 group, the Example 4 group, the Comparative Example 1 group, the Comparative Example 2 group, the Comparative Example 3 group, the Comparative Example 4 group, and the Comparative Example 5 group were respectively given the compositions described in the Example 2 group, the Example 3 group, the Example 4 group, the Comparative Example 1 group, the Comparative Example 2 group, the Comparative Example 3 group, the Comparative Example 4 group, and the Comparative Example 5 group; the rosiglitazone group was given rosiglitazone, and the dosage was 50 mg / kg / d, and the administration was performed by gavage; the normal group and the model group were given an equal amount of physiological saline, and the administration was continued for 21 days, and the body weight and fasting blood glucose level of the mice were measured every week (blood glucose meter), and the statistical results are shown in Tables 1 to 2.

[0150] Table 1 Results of mouse body weight test after drug intervention

[0151]

[0152]

[0153] As can be seen from Table 1, the weight gain of mice after administration of the composition described in Examples 2 to 4 was reduced. After 3 weeks of administration, the body weight of mice in the example group was significantly lower than that in the model control group. It can be seen that the composition described in Examples 2 to 4 has a significant effect on controlling the body weight of mice.

[0154] Table 2 Fasting blood glucose test results of mice after drug intervention

[0155]

[0156] As can be seen from Table 2, the fasting blood glucose levels of mice administered with the compositions of Examples 2 to 4 decreased significantly, and the blood glucose levels of mice administered with the compositions of Comparative Examples 1 to 5 also decreased slightly, but the decrease rate was significantly lower than that of the groups administered with Examples 2 to 4. Therefore, the compositions of Examples 2 to 4 have a significant effect of lowering blood glucose.

[0157] Example 5 A sweet-scented osmanthus cake for maintaining healthy blood sugar levels

[0158] (1) Steaming 80 g of purple sweet potato for 15 min, squeezing into puree, and obtaining purple sweet potato puree;

[0159] (2) Mix purple sweet potato puree with 3 g of tea polysaccharide, 3 g of stevioside, 15 g of milk, and 15 g of the composition described in Example 2, knead into a dough, and press into shape to obtain osmanthus cake.

[0160] According to WS / T 652-2019 "Method for Determination of Glycemic Index of Food", the glycemic index (GI) of osmanthus cake was measured to be ≤55.

[0161] Example 6 A sweet-scented osmanthus cake for maintaining healthy blood sugar levels

[0162] (1) Steaming 60 g of purple sweet potato for 10 min, squeezing into puree to obtain purple sweet potato puree;

[0163] (2) Mix purple sweet potato puree with 2 g of tea polysaccharide, 2 g of stevioside, 20 g of milk, and 25 g of the composition described in Example 2, knead into a dough, and press into shape to obtain osmanthus cake.

[0164] According to WS / T 652-2019 "Method for Determination of Glycemic Index of Food", the glycemic index (GI) of osmanthus cake was measured to be ≤55.

[0165] Example 7 A sweet-scented osmanthus cake for maintaining healthy blood sugar levels

[0166] (1) Steaming 70 g of purple sweet potato for 12 min, squeezing into puree, and obtaining purple sweet potato puree;

[0167] (2) Mix purple sweet potato puree with 3 g of tea polysaccharide, 1.5 g of stevioside, 10 g of milk, and 20 g of the composition described in Example 2, knead into a dough, and press into shape to obtain osmanthus cake.

[0168] According to WS / T 652-2019 "Method for Determination of Glycemic Index of Food", the glycemic index (GI) of osmanthus cake was measured to be ≤55.

[0169] It can be seen from the above embodiments that the present invention provides a composition for lowering blood sugar and its preparation method and application, a sweet-scented osmanthus cake for maintaining healthy blood sugar levels and its preparation method, the composition can effectively control body weight and reduce fasting blood sugar content; the present invention also provides an sweet-scented osmanthus cake for maintaining healthy blood sugar levels, the sweet-scented osmanthus cake not only has a unique taste, is sweet and delicious, but is also rich in various nutrients, and can effectively control blood sugar.

[0170] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A composition for lowering blood sugar, characterized in that: The invention comprises the following components in parts by weight: 7-15 parts of osmanthus extract, 12-18 parts of honeysuckle extract, 5-10 parts of wolfberry extract, 2-6 parts of liquorice extract, 5-10 parts of fried yam with bran, 8-14 parts of fried ophiopogon japonicus and 10-16 parts of salt anemarrhena extract.

2. The composition according to claim 1, characterized in that The preparation method of the osmanthus extract comprises the following steps: mixing dry osmanthus and water to obtain a mixture; performing ultrasonic extraction on the mixture, filtering, and taking the filtrate to obtain an osmanthus extract; concentrating the osmanthus extract, and drying to obtain an osmanthus extract; The power of the ultrasound is 100-150W; the time of the ultrasound is 30-40min; The preparation method of the honeysuckle extract comprises the following steps: mixing honeysuckle and water to obtain a mixture; performing ultrasonic extraction on the mixture, filtering, and taking the filtrate to obtain a honeysuckle extract; concentrating and drying the honeysuckle extract to obtain the honeysuckle extract; The power of the ultrasound is 150-200W; the time of the ultrasound is 35-45min; The preparation method of the wolfberry extract comprises the following steps: mixing wolfberry and ethanol solution to obtain a mixture; subjecting the mixture to ultrasonic extraction, filtering, and collecting the filtrate to obtain a wolfberry extract liquid; concentrating the wolfberry extract liquid, and drying to obtain a wolfberry extract; The power of the ultrasound is 40-60W; the time of the ultrasound is 5-15min.

3. The composition according to claim 2, characterized in that The preparation method of the licorice extract comprises the following steps: mixing and soaking licorice and ethanol solution to obtain a mixture; extracting the mixture under a pressure of 350-500Mpa, filtering, taking the filtrate to obtain a licorice extract; concentrating the licorice extract, drying, and obtaining the licorice extract.

4. The composition according to claim 3, characterized in that The method for preparing bran-fried yam comprises the following steps: mixing yam slices and wheat bran to obtain a mixture; frying the mixture at 180-200° C., sieving, taking yam, and obtaining bran-fried yam; The mass ratio of the yam slices to the wheat bran is 100:10-20, and the frying time is 5-15 minutes; The method for preparing the stir-fried Ophiopogon japonicus comprises the following steps: stir-frying Ophiopogon japonicus at 50-60° C. to obtain stir-fried Ophiopogon japonicus; The frying time is 10 to 20 minutes.

5. The composition according to claim 4, characterized in that The preparation method of the salt anemarrhena extract comprises the following steps: mixing salt anemarrhena and ethanol solution to obtain a mixture; refluxing the mixture for extraction, filtering, and taking the filtrate to obtain a salt anemarrhena extract; concentrating the salt anemarrhena extract and drying to obtain the salt anemarrhena extract; The reflux temperature is 60-80° C. and the reflux time is 1-3 hours.

6. The method for preparing the composition according to any one of claims 1 to 5, characterized in that: The steps include: Mix osmanthus extract, honeysuckle extract, wolfberry extract, liquorice extract, bran-fried yam, salt-dried anemarrhena extract, and stir-fried ophiopogon japonicus, and superfinely grind to obtain a composition; The particle size of the composition is 300-500 meshes.

7. Use of the composition according to any one of claims 1 to 5 in the preparation of food or medicine for maintaining healthy blood sugar levels.

8. An osmanthus cake for maintaining healthy blood sugar levels, characterized in that: The invention comprises the following components in parts by weight: 60 to 80 parts of purple sweet potato, 2 to 6 parts of sugar substitute, 10 to 20 parts of milk and 15 to 25 parts of the composition according to any one of claims 1 to 5.

9. The sweet-scented osmanthus cake according to claim 8, characterized in that: The sugar substitute is tea polysaccharide and / or stevioside.

10. The method for preparing the sweet-scented osmanthus cake according to claim 8 or 9, characterized in that: The steps include: (1) Steaming the purple sweet potato for 8 to 15 minutes, squeezing it into puree, and obtaining purple sweet potato puree; (2) Mixing purple sweet potato puree, sugar substitute, milk and the combination, and pressing and molding to obtain sweet-scented osmanthus cake.

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