Preparation method of blood-pressure-lowering lipid-lowering blood-sugar-balancing immune powder

Abstract

The invention relates to the field of hyperlipidemia, hypertension and hyperglycemia treatment, in particular to a preparation method of blood-pressure-lowering lipid-lowering blood-sugar-balancing immune powder. Step 2, pretreating kidney beans; step 3, pretreatment of purslane; step 4, pretreating jerusalem artichoke; step 5, drying; step 6, grinding; step seven, pulping; step 8, performing homogenizing treatment; step 9, spraying and drying; step 10, cooling; three natural food materials of the kidney beans, the purslane and the jerusalem artichoke are scientifically proportioned through scientific pretreatment, fine grinding, efficient homogenization and advanced spray drying technologies and are converted into the functional food with remarkable health benefits, the blood glucose reducing effect of the kidney beans and the blood lipid reducing effect of the purslane supplement each other, dietary fibers of the jerusalem artichoke further promote intestinal health, and the health-care effect of the kidney beans is improved. Compared with a traditional processing method, the method has the advantages that the retention rate of nutritional ingredients is remarkably increased, and an efficient and safe health management choice is provided for consumers.

Description

Technical Field

[0001] The present invention relates to the field of treatment of hyperlipidemia, hypertension and hyperglycemia, and particularly to a method for preparing an immune powder for lowering blood pressure, reducing blood lipid and balancing blood sugar. Background Art

[0002] The problems of "three highs" in people's blood lipid, blood pressure and blood sugar, namely hyperlipidemia, hypertension and hyperglycemia, are a combination of chronic metabolic diseases that have attracted wide attention in society. They pose a serious threat to individual health. Hyperlipidemia is mainly manifested by abnormal elevation of lipid components such as cholesterol and triglycerides in the blood. Long-term accumulation is likely to cause atherosclerosis and increase the risk of cardiovascular and cerebrovascular diseases. Hypertension refers to the continuous elevation of arterial blood pressure above the normal range. If not effectively controlled for a long time, it can lead to damage to the functions of important organs such as the heart, brain and kidneys. Hyperglycemia, that is, the pre-diabetes or diabetes state, results from insufficient insulin secretion or impaired insulin action, leading to abnormal elevation of blood sugar levels. In the long term, it can cause nerve, blood vessel and multi-organ complications. These "three highs" problems are often interrelated and mutually causal, jointly accelerating the development process of chronic diseases such as cardiovascular diseases and diabetic complications, seriously affecting the quality of life and life expectancy of patients. Therefore, early screening, comprehensive intervention and long-term management are particularly important. However, at present, the hypoglycemic and lipid-lowering health products on the market often use deep-sea fish such as sardines, cod, and mackerel as raw materials. The content of ω-3 fatty acids in these fish is not high, making it difficult to effectively regulate blood lipid. In addition, the preparation processes used in these products are relatively old, resulting in low utilization rate of nutritional components. Therefore, patients often cannot obtain the expected health effects after consumption. In view of this, the present invention provides a method for preparing an immune powder for lowering blood pressure, reducing blood lipid and balancing blood sugar, and the immune powder prepared by this method successfully overcomes the technical problem of low nutritional components for treating blood sugar and blood lipid in existing hypoglycemic and lipid-lowering health products. Summary of the Invention

[0003] In order to overcome the problem of low nutritional components for treating blood sugar and blood lipid in existing hypoglycemic and lipid-lowering health products.

[0004] The technical solution of the present invention is: a method for preparing an immune powder for lowering blood pressure, reducing blood lipid and balancing blood sugar, and the preparation steps are as follows:

[0005] Step 1: Cleaning. Wash kidney beans, purslane and Jerusalem artichokes separately with running water three times to remove surface impurities, sediment and pesticide residues.

[0006] Step 2: Pretreatment of kidney beans. Remove the outer shell of the kidney beans, then soak the shelled kidney beans in hot water, and put the softened kidney beans into a steamer for steaming.

[0007] Step 3: Pretreatment of purslane. Remove the old leaves and rhizomes of the purslane, then soak the processed purslane in a 0.1% citric acid aqueous solution for 10 minutes to remove oxalic acid, and drain after soaking.

[0008] Step 4: Jerusalem artichoke pretreatment. Remove the epidermis of the Jerusalem artichoke, and then slice the peeled Jerusalem artichoke. When slicing, manual slicing or mechanical slicing can be selected. If the amount of ginger is small, manual cutting is appropriate; if the amount of ginger is large, mechanical slicing is appropriate.

[0009] Step 5: Drying. Spread the pretreated kidney beans, purslane, and Jerusalem artichoke flat in a hot air circulation oven at 40 °C for drying.

[0010] Step 6: Grinding. Mix the dried raw materials in proportion and grind them using a high-speed grinder until the raw materials become powdery, and then sieve them to obtain a mixed powder for subsequent pulping.

[0011] Step 7: Pulping. Add an appropriate amount of water to the ground mixed powder and beat it into a fine slurry with a pulper to improve the efficiency of subsequent spray drying, ensure no large particles remain, and enter the next process.

[0012] Step 8: Homogenization treatment. Homogenize the beaten slurry with a high-pressure homogenizer to make the particles in the slurry finer and more uniform, improving the stability and taste of the product.

[0013] Step 9: Spray drying. Feed the homogenized slurry to the top of the spray drying tower through a slurry pump, atomize it into fine droplets through a nozzle, and evenly distribute them in the hot air. The droplets fully contact the hot air in the tower, and the water evaporates quickly to form fine powder. During this process, the temperature of the hot air, the wind speed, and the feeding amount need to be strictly controlled to avoid overheating or caking of the material.

[0014] Step 10: Cooling. Immediately after drying, the powder enters the cooling system and is quickly cooled to below room temperature by cold air to prepare a blood pressure-lowering, lipid-lowering, blood sugar-balancing immune powder, effectively preventing the product from deteriorating due to high temperature.

[0015] Step 11: Packaging. Pack the sieved powder into aluminum foil bags or sealed cans according to specifications, and fill it with nitrogen to protect it from oxidation and deterioration, extending the shelf life.

[0016] Preferably, in Step 2, the hot water temperature is controlled at 85 - 90 °C, the hot water soaking time is controlled at 30 minutes - 50 minutes, the steam temperature is controlled at 100 - 105 °C, and the steaming time is controlled at 15 - 25 minutes.

[0017] Preferably, in Step 4, the slicing thickness of the Jerusalem artichoke is controlled at 1.5 - 2 mm.

[0018] Preferably, in Step 5, the moisture content of the dried kidney beans and Jerusalem artichoke is ≤8%, and the moisture content of the dried purslane is ≤5%.

[0019] Preferably, in step six, the raw material ratio is 76±1% kidney beans, 4±0.5% purslane, and 20±0.5% Jerusalem artichoke.

[0020] Preferably, in step six, the crushing rate of the high-speed crusher is controlled within the range of 200 revolutions per minute to 500 revolutions per minute, and the mesh number of the sieve for sieving after crushing is 200 mesh.

[0021] Preferably, in step seven, pure water or mountain spring water is selected as the water, and the mixture and water are mixed in a ratio of (1:3)-(1:4).

[0022] Preferably, in step nine, the inlet temperature of the spray drying tower is controlled at 180-200°C, the outlet temperature is controlled at 80-90°C, and the atomization pressure is controlled at 15-18 MPa.

[0023] Preferably, in step ten, the moisture content of the finished product ≤4.5%, the retention rate of kidney bean saponins ≥85%, the ω-3 fatty acid content of purslane ≥45mg / 100g, and the conversion rate of Jerusalem artichoke inulin ≥92%.

[0024] Preferably, the daily dosage for adults is 10-15g per day, taken 1-2 times a day. The initial dose for the elderly (over 65 years old) needs to be halved (5-8g / day), and it is gradually increased to the standard dosage after adaptation. If an allergic reaction (such as rash, difficulty breathing) occurs, stop using immediately and seek medical attention. And the inapplicable populations include hypoglycemic patients, those with renal insufficiency, purslane allergy sufferers, and pregnant women.

[0025] Advantages of the present invention:

[0026] The preparation method of this blood pressure-lowering, lipid-lowering, blood sugar-balancing and immune-boosting powder scientifically pre-treats, finely grinds, highly homogenizes and applies advanced spray drying technology to scientifically proportion three natural ingredients, kidney beans, purslane and Jerusalem artichoke, and transforms them into a functional food with significant health benefits. The blood sugar-lowering effect of kidney beans and the lipid-lowering effect of purslane complement each other, and the dietary fiber of Jerusalem artichoke further promotes intestinal health, forming a multi-target and multi-pathway health regulation mechanism. Through pre-treatment steps such as hot water soaking, steaming and citric acid soaking, phytic acid in kidney beans and oxalic acid in purslane in the ingredients are effectively removed, while the ingredients are softened, ω-3 fatty acids and polyphenolic active substances are retained, and the subsequent processing efficiency is improved. It also uses a 40°C hot air circulation oven for drying, avoiding the destruction of heat-sensitive nutrients by high temperature and retaining more nutrients. Through high-speed fine grinding and high-pressure homogenization treatment, the particles in the slurry are made smaller and more uniform, not only improving the taste of the product, but also enhancing the bioavailability of nutrients, making it easier for the human body to absorb. And through advanced spray drying technology, efficient evaporation of water and rapid solidification of nutrients are achieved. Compared with traditional processing methods, this method significantly improves the retention rate of nutrients in the product, providing consumers with an efficient and safe health management option. Detailed implementation manners

[0027] The present invention will be further described below in conjunction with embodiments.

[0028] Embodiment 1

[0029] A preparation method of a blood pressure-lowering, lipid-lowering, blood sugar-balancing and immune powder is as follows:

[0030] Step 1: Cleaning. Wash kidney beans, purslane and Jerusalem artichokes separately with running water three times to remove surface impurities, sediment and pesticide residues.

[0031] Step 2: Pretreatment of kidney beans. Remove the outer shell of the kidney beans, then soak the shelled kidney beans in hot water at 85°C for 30 minutes, and put the softened kidney beans into a steamer with a steam temperature of 100°C and steam for 15 minutes.

[0032] Step 3: Pretreatment of purslane. Remove the old leaves and rhizomes of the purslane, then soak the processed purslane in a 0.1% citric acid aqueous solution for 10 minutes to remove oxalic acid, and drain after soaking.

[0033] Step 4: Pretreatment of Jerusalem artichokes. Remove the epidermis of the Jerusalem artichokes, and then slice the peeled Jerusalem artichokes. When slicing, manual slicing or mechanical slicing can be selected. If the amount of ginger is small, manual cutting is appropriate; if the amount of ginger is large, mechanical slicing is appropriate. The slice thickness is controlled at 1.5 mm.

[0034] Step 5: Drying. Spread the pretreated kidney beans, purslane and Jerusalem artichokes in a hot air circulation oven at 40°C in sequence for drying treatment, ensuring that the moisture content of the dried kidney beans and Jerusalem artichokes does not exceed 8%, and the moisture content of purslane does not exceed 5%.

[0035] Step 6: Grinding. Mix the dried raw materials according to the ratio of 75% kidney beans, 4.5% purslane and 20.5% Jerusalem artichokes. Adjust the crushing rate of the high-speed crusher to 200 revolutions per minute, and then grind through the high-speed crusher until the raw materials are in a powdery state. Then filter the mixture through a 200-mesh sieve to obtain a uniform mixed powder, preparing for the next pulping process.

[0036] Step 7: Pulping. Add an appropriate amount of pure water or mountain spring water to the ground mixed powder, and mix and prepare according to the ratio of mixture: water = 1:3. Then beat into a fine slurry through a pulper to improve the efficiency of subsequent spray drying, ensure that there are no large particles remaining, and enter the next process.

[0037] Step 8: Homogenization treatment. Homogenize the beaten slurry through a high-pressure homogenizer to make the particles in the slurry finer and more uniform, improving the stability and taste of the product.

[0038] Step 9: Spray drying. Set the inlet temperature of the spray drying tower at 180°C, the outlet temperature at 80°C, and the atomization pressure at 15 MPa. Then, send the homogenized slurry into the top of the spray drying tower through a slurry pump, atomize it into fine droplets through a nozzle, and evenly distribute them in the hot air. The droplets fully contact the hot air in the tower, and the moisture rapidly evaporates to form fine powder. During this process, strictly control the hot air temperature, wind speed, and feed rate to avoid overheating or caking of the material;

[0039] Step 10: Cooling. Immediately send the dried powder into the cooling system and rapidly cool it to below room temperature with cold air to prepare the blood pressure-lowering, lipid-lowering, blood sugar-balancing immune powder, effectively preventing the product from deteriorating due to high temperature;

[0040] Step 11: Packaging. Divide the sieved powder into aluminum foil bags or sealed cans according to specifications, and fill it with nitrogen for protection to prevent oxidation and deterioration and extend the shelf life.

[0041] Example 2

[0042] A preparation method of blood pressure-lowering, lipid-lowering, blood sugar-balancing immune powder is as follows:

[0043] Step 1: Cleaning. Rinse kidney beans, purslane, and Jerusalem artichokes separately with flowing water three times to remove surface impurities, sediment, and pesticide residues;

[0044] Step 2: Pretreatment of kidney beans. Remove the outer shell of the kidney beans, then soak the shelled kidney beans in hot water at 85°C for 40 minutes, and steam the softened kidney beans in a steamer with a steam temperature of 103°C for 20 minutes;

[0045] Step 3: Pretreatment of purslane. Remove the old leaves and rhizomes of the purslane, then soak the processed purslane in a 0.1% citric acid aqueous solution for 10 minutes to remove oxalic acid, and drain it after soaking;

[0046] Step 4: Pretreatment of Jerusalem artichoke. Remove the epidermis of the Jerusalem artichoke, and then slice the peeled Jerusalem artichoke. When slicing, manual slicing or mechanical slicing can be selected for cutting. When the amount of ginger is small, manual cutting is appropriate. When the amount of ginger is large, mechanical slicing is appropriate. The slice thickness is controlled at 1.5 mm;

[0047] Step 5: Drying. Spread the pretreated kidney beans, purslane, and Jerusalem artichokes flat in a 40°C hot air circulation oven for drying, ensuring that the moisture content of the dried kidney beans and Jerusalem artichokes does not exceed 8%, and the moisture content of purslane does not exceed 5%.

[0048] Step Six: Grinding. Mix the dried raw materials in the ratio of 76% kidney beans, 4% purslane, and 20% Jerusalem artichokes. Adjust the grinding rate of the high-speed grinder to 350 revolutions per minute, and then grind the mixture through the high-speed grinder until the raw materials become powdery. Then, filter the mixture through a 200-mesh sieve to obtain a uniform mixed powder, preparing for the next pulping process.

[0049] Step Seven: Pulping. Add an appropriate amount of purified water or mountain spring water to the ground mixed powder, and mix them in the ratio of mixture: water = 1:3.5. Then, beat them into a delicate slurry through a pulper to improve the efficiency of subsequent spray drying and ensure that there are no large particles remaining, and then enter the next process.

[0050] Step Eight: Homogenization treatment. Homogenize the beaten slurry through a high-pressure homogenizer to make the particles in the slurry finer and more uniform, improving the stability and taste of the product.

[0051] Step Nine: Spray drying. Set the inlet temperature of the spray drying tower to 190°C, the outlet temperature to 85°C, and the atomization pressure to 16 MPa. Then, send the homogenized slurry to the top of the spray drying tower through a slurry pump, atomize it into fine droplets through a nozzle, and evenly distribute them in the hot air. The droplets fully contact the hot air in the tower, and the moisture quickly evaporates to form fine powder. During this process, the temperature, wind speed, and feed rate of the hot air need to be strictly controlled to avoid overheating or caking of the material.

[0052] Step Ten: Cooling. Immediately enter the dried powder into the cooling system and quickly cool it to below room temperature through cold air to prepare the blood pressure-lowering, lipid-lowering, blood sugar-balancing, and immune powder, effectively preventing the product from deteriorating due to high temperature.

[0053] Step Eleven: Packaging. Pack the sieved powder into aluminum foil bags or sealed cans according to specifications, and fill them with nitrogen to protect against oxidation and deterioration, extending the shelf life.

[0054] Example 3

[0055] A method for preparing a blood pressure-lowering, lipid-lowering, blood sugar-balancing, and immune powder, the preparation steps are as follows:

[0056] Step One: Cleaning. Rinse kidney beans, purslane, and Jerusalem artichokes separately with running water three times to remove surface impurities, sediment, and pesticide residues.

[0057] Step Two: Pretreatment of kidney beans. Remove the outer shell of the kidney beans, then soak the shelled kidney beans in hot water at 90°C for 50 minutes, and steam the softened kidney beans in a steamer with a steam temperature of 105°C for 25 minutes.

[0058] Step 3: Pre-treatment of purslane. Remove the old leaves and rhizomes of purslane, then soak the processed purslane in 0.1% citric acid aqueous solution for 10 minutes to remove oxalic acid, and drain after soaking.

[0059] Step 4: Pre-treatment of Jerusalem artichoke. Remove the epidermis of Jerusalem artichoke, and then slice the peeled Jerusalem artichoke. When slicing, manual slicing or mechanical slicing can be selected. When the amount of ginger is small, manual cutting is appropriate; when the amount of ginger is large, mechanical slicing is appropriate. The slice thickness is controlled at 2 mm.

[0060] Step 5: Drying. Spread the pre-treated kidney beans, purslane, and Jerusalem artichoke flat in a 40°C hot air circulation oven for drying, ensuring that the moisture content of the dried kidney beans and Jerusalem artichoke does not exceed 8%, and the moisture content of purslane does not exceed 5%.

[0061] Step 6: Grinding. Mix the dried raw materials in the ratio of 77% kidney beans, 3.5% purslane, and 19.5% Jerusalem artichoke. Adjust the crushing rate of the high-speed crusher to 500 revolutions per minute, and then grind through the high-speed crusher until the raw materials are in a powdery state. Then filter the mixture through a 200-mesh sieve to obtain a uniform mixed powder, preparing for the next pulping process.

[0062] Step 7: Pulping. Add an appropriate amount of pure water or mountain spring water to the ground mixed powder, and mix according to the ratio of mixture: water = 1:4. Then beat it into a delicate slurry through a pulper to improve the efficiency of subsequent spray drying, ensure no large particles remain, and enter the next process.

[0063] Step 8: Homogenization treatment. Homogenize the beaten slurry through a high-pressure homogenizer to make the particles in the slurry finer and more uniform, improving the stability and taste of the product.

[0064] Step 9: Spray drying. Set the inlet temperature of the spray drying tower at 200°C, the outlet temperature at 90°C, and the atomization pressure at 18 MPa. Then send the homogenized slurry to the top of the spray drying tower through a slurry pump, atomize it into fine droplets through a nozzle, and evenly distribute them in the hot air. The droplets fully contact the hot air in the tower, and the moisture quickly evaporates to form fine powder. This process requires strict control of the hot air temperature, wind speed, and feed rate to avoid overheating or caking of the material.

[0065] Step 10: Cooling. Immediately send the dried powder into the cooling system and quickly cool it to below room temperature through cold air to prepare the blood pressure-lowering, lipid-lowering, blood sugar-balancing, and immune powder, effectively preventing the product from deteriorating due to high temperature.

[0066] Step 11: Packaging. Pack the sieved powder into aluminum foil bags or sealed cans according to specifications, and fill it with nitrogen for protection to prevent oxidation and deterioration and extend the shelf life.

[0067] The blood pressure lowering, lipid lowering and blood sugar balancing immunity powder prepared by the embodiment presents a natural color of light beige to light brown, with uniform color, and has a complex flavor of natural plant raw materials, with the elegant bean fragrance of kidney beans as the base tone, supplemented by the slightly sweet aftertaste of Jerusalem artichokes, and the oxalic acid content of purslane is significantly reduced after being treated with citric acid, leaving only a fresh herbal flavor, with a mild overall taste without irritation, and can be directly brewed and drunk, or added as a functional raw material to meal replacement powders, solid beverages, and baked foods. Secondly, kidney beans are rich in kidney bean saponins, which inhibit the activity of angiotensin converting enzyme (ACE) The dietary fiber and plant sterols in it can combine with bile acid in the intestine to reduce cholesterol absorption. The resistant starch in kidney beans can delay glucose absorption and reduce postprandial blood sugar peak. Purslane contains ω-3 fatty acids and potassium ions, which can assist in lowering blood pressure by regulating the sodium-potassium balance. The inulin in Jerusalem artichoke acts as a prebiotic, which can promote the proliferation of intestinal bifidobacteria, enhance immunity by regulating intestinal flora, slow down gastric emptying rate, and reduce postprandial blood sugar fluctuations. Therefore, the immune powder is suitable for people with hypertension, hyperlipidemia, prediabetes and those with low immunity.

[0068] The embodiments of the present invention are described in detail above, but the present invention is not limited to the above embodiments, and various changes can be made within the knowledge scope of those skilled in the art without departing from the spirit of the present invention.

Claims

1. A preparation method of a blood pressure-lowering, lipid-lowering, blood sugar-balancing and immunity-boosting powder, characterized in that, The preparation steps are as follows: Step 1: Cleaning. Wash kidney beans, purslane, and Jerusalem artichokes separately with running water three times to remove surface impurities, sediment, and pesticide residues. Step 2: Pretreatment of kidney beans. Remove the outer shells of the kidney beans, then soak the shelled kidney beans in hot water. After softening, put the kidney beans into a steamer for steaming. Step 3: Pretreatment of purslane. Remove the old leaves and rhizomes of the purslane, then soak the processed purslane in a 0.1% citric acid aqueous solution for 10 minutes to remove oxalic acid, and drain after soaking. Step 4: Pretreatment of Jerusalem artichokes. Remove the epidermis of the Jerusalem artichokes, and then slice the peeled Jerusalem artichokes. When slicing, manual slicing or mechanical slicing can be selected. When the amount of ginger is small, manual cutting is appropriate; when the amount of ginger is large, mechanical slicing is appropriate. Step 5: Drying. Spread the pretreated kidney beans, purslane, and Jerusalem artichokes flat in a hot air circulation oven at 40°C for drying. Step 6: Grinding. Mix the dried raw materials in proportion and grind them with a high-speed grinder until the raw materials are in a powdery state, and then sieve to obtain a mixed powder. Step 7: Pulping. Add an appropriate amount of water to the ground mixed powder and beat it into a fine slurry with a pulper to ensure that there are no large particles remaining, and then enter the next process. Step 8: Homogenization treatment. Homogenize the beaten slurry with a high-pressure homogenizer to make the particles in the slurry finer and more uniform. Step 9: Spray drying. Feed the homogenized slurry into the top of the spray drying tower through a slurry pump, atomize it into fine droplets through a nozzle, and distribute them evenly in the hot air. The droplets fully contact the hot air in the tower, and the water evaporates quickly to form fine powder. Step 10: Cooling. Immediately feed the dried powder into the cooling system and quickly cool it to below room temperature with cold air to prepare a blood pressure-lowering, lipid-lowering, blood sugar-balancing immune powder. Step 11: Packaging. Pack the sieved powder into aluminum foil bags or sealed cans according to specifications and fill them with nitrogen to protect against oxidation and deterioration.

2. The preparation method of a blood pressure-lowering, lipid-lowering and blood sugar-balancing immune powder according to claim 1, characterized in that: In Step 2, the hot water temperature is controlled at 85 - 90°C, the hot water soaking time is controlled at 30 - 50 minutes, the steam temperature is controlled at 100 - 105°C, and the steaming time is controlled at 15 - 25 minutes.

3. The preparation method of a blood pressure-lowering, lipid-lowering and blood sugar-balancing immune powder according to claim 1, characterized in that: In Step 4, the slicing thickness of the Jerusalem artichokes is controlled at 1.5 - 2 mm.

4. The preparation method of a blood pressure-lowering, lipid-lowering and blood sugar-balancing immune powder according to claim 1, characterized in that: In Step 5, the moisture content of the dried kidney beans and Jerusalem artichokes is ≤8%, and the moisture content of the dried purslane is ≤5%.

5. The preparation method of a blood pressure-lowering, lipid-lowering and blood sugar-balancing immune powder according to claim 1, characterized in that: In Step 6, the raw material ratio is 76 ± 1% kidney beans, 4 ± 0.5% purslane, and 20 ± 0.5% Jerusalem artichokes.

6. The preparation method of a blood pressure-lowering, lipid-lowering and blood sugar-balancing immune powder according to claim 1, characterized in that: In Step 6, the crushing rate of the high-speed grinder is controlled within the range of 200 - 500 revolutions per minute, and the mesh number of the sieve after crushing is 200 mesh.

7. The preparation method of a blood pressure-lowering, lipid-lowering and blood sugar-balancing immune powder according to claim 1, characterized in that: In Step 7, pure water or mountain spring water is selected for water, and the mixture and water are mixed in a ratio of (1:3) - (1:4).

8. The preparation method of a blood pressure-lowering, lipid-lowering and blood sugar-balancing immune powder according to claim 1, characterized in that: In Step 9, the inlet temperature of the spray drying tower is controlled at 180 - 200°C, the outlet temperature is controlled at 80 - 90°C, and the atomization pressure is controlled at 15 - 18 MPa.

9. The preparation method of a blood pressure-lowering, lipid-lowering and blood sugar-balancing immune powder according to claim 1, characterized in that: In Step 10, the moisture content of the finished product is ≤4.5%, the retention rate of kidney bean saponins is ≥85%, the content of purslane ω-3 fatty acids is ≥45 mg / 100 g, and the conversion rate of Jerusalem artichoke inulin is ≥92%.

10. The preparation method of a blood pressure-lowering, lipid-lowering, blood sugar-balancing and immune-boosting powder according to claim 1, characterized in that: The daily dosage for adults is 10 - 15 g per day, taken 1 - 2 times a day. For the elderly (over 65 years old), the initial dose should be halved (5 - 8 g / day), and it can be gradually increased to the standard dosage after adaptation. If an allergic reaction occurs, stop using it immediately and seek medical advice. The inapplicable groups include hypoglycemic patients, those with renal insufficiency, those allergic to purslane, and pregnant women.