Coffee mate for reducing blood sugar as well as preparation method and application of coffee mate

Abstract

The invention belongs to the technical field of coffee partners, and particularly relates to a coffee partner for reducing blood sugar as well as a preparation method and application of the coffee partner. According to the coffee mate disclosed by the invention, the Hainan mountain pomelo seed extract, the bitter gourd extract and the mulberry leaf extract are used as main functional components and are matched with other auxiliary materials, so that the insulin resistance can be improved, and the utilization of glucose is promoted; in addition, blood sugar can be reduced, the activity of alpha-glucosidase is inhibited, and digestion and absorption of carbohydrates are delayed, so that postprandial blood sugar is reduced; in addition, according to the technical scheme, ingredients such as non-dairy creamer and white granulated sugar are not added, the requirements of modern healthy diet are met, and the drinking requirements of diabetics can be met. In addition, the process is simple and convenient, is suitable for large-scale industrial production, can improve the additional value of raw materials such as Hainan mountain pomelo seeds and the like, and has good economic benefits and social benefits.

Description

Technical Field

[0001] This invention belongs to the field of coffee creamer technology, specifically relating to a coffee creamer for lowering blood sugar, its preparation method, and its application. Background Technology

[0002] Coffee is one of the world's most popular beverages, and instant coffee is especially favored by consumers due to its convenience. However, traditional instant coffee creamer mainly consists of white sugar and non-dairy creamer, which are not only high in calories but may also negatively impact blood sugar control. Furthermore, the traditional preparation of coffee creamer often uses hydrogenated vegetable oil as a main ingredient, containing large amounts of saturated and trans fatty acids, which are detrimental to health with long-term consumption.

[0004] Hainan pomelo seeds are a unique oilseed crop native to Hainan, with an oil content exceeding 60%, and are also rich in unsaturated fatty acids, flavonoids, polyphenols, and other active substances. Studies have shown that Hainan pomelo seed extract possesses various physiological functions, including lowering blood sugar, lowering blood lipids, and anti-oxidation. However, current development and utilization of Hainan pomelo seeds are mainly focused on the edible oil sector, with limited research on its application in functional foods. Therefore, developing a coffee creamer with blood sugar-lowering properties using Hainan pomelo seeds as a raw material would not only satisfy consumers' demand for coffee flavor but also help control blood sugar, undoubtedly expanding the market and meeting the needs of a wider range of consumers. Summary of the Invention

[0005] The purpose of this invention is to provide a coffee creamer for lowering blood sugar, its preparation method and application, which can lower blood sugar and meet the coffee needs of patients with hyperglycemia.

[0006] This invention provides a coffee creamer for lowering blood sugar, comprising the following ingredients by weight: Hainan pomelo seed extract 2-30 parts, bitter melon extract 1-20 parts, mulberry leaf extract 2-15 parts, stevioside 1-15 parts, inulin 1-20 parts, sodium carboxymethyl cellulose 5-30 parts, sodium caseinate 3-8 parts, sucrose ester 1-6 parts, lecithin 0.5-3 parts, triglyceride monostearate 0.1-5 parts, and water; The ratio of water to total mass is 0.7-0.8:1, based on the total mass of sodium caseinate, Hainan pomelo seed extract, bitter melon extract, mulberry leaf extract, stevia glycoside, inulin, and sodium carboxymethyl cellulose.

[0007] Preferably, the preparation method of the Hainan pomelo seed extract includes: S1. Dry and pulverize Hainan pomelo seeds at low temperature, and mix them with citric acid-sodium citrate buffer solution to obtain a mixture; S2. The mixture is combined with the compound enzyme for enzymatic hydrolysis, enzyme inactivation and filtration to obtain filter residue; the filter residue is subjected to vacuum freeze drying and microwave treatment to obtain pretreated pomelo seed powder; the compound enzyme includes: cellulase, pectinase and xylanase; S3. The pretreated pomelo seed powder is subjected to first-stage CO2 extraction, second-stage CO2 extraction and third-stage CO2 extraction, and the extracts of each stage are separated to obtain primary product, secondary product and tertiary product. S4. Mix the primary product, secondary product and tertiary product at a mass ratio of 1:2-5:0.8-1.2 to obtain Hainan pomelo seed extract.

[0008] Preferably, in step S1, after low-temperature drying, the moisture content of the Hainan pomelo seeds is ≤8%; When preparing the mixture, the ratio of the pulverized material to the citrate-sodium citrate buffer solution is 1g:10-15mL.

[0009] Preferably, in step S2, during enzymatic hydrolysis, the mass ratio of the mixture to the complex enzyme is 100:0.3-0.8; the mass ratio of cellulase, pectinase, and xylanase in the complex enzyme is 2-3:1-2:1-2; the enzymatic hydrolysis temperature is 45-55℃, and the time is 60-90 min. The microwave processing power is 200-300W, the temperature is 40-50℃, and the time is 3-5min.

[0010] Preferably, in step S3, the first stage CO2 extraction, the second stage CO2 extraction, and the third stage CO2 extraction are all accompanied by ultrasonic treatment, wherein the power of the ultrasonic treatment is 100-150W and the frequency is 10-20kHz; during the first stage CO2 extraction and the second stage CO2 extraction, the pressure is 25-35MPa, the temperature is 35-45℃, and the CO2 flow rate is 15-25L / h. No entrainer was used during the first stage of CO2 extraction; In the second stage of CO2 extraction, anhydrous ethanol is used as an entrainer, and the mass ratio of entrainer to CO2 is 5-8:100. In the third stage of CO2 extraction, an ethanol solution with a volume concentration of 70%-80% is used as an entrainer, and the mass ratio of entrainer to CO2 is 8-10:100. The pressure during the third stage of CO2 extraction is 20-25 MPa, the temperature is 40-45℃, and the CO2 flow rate is 15-25 L / h. When performing extraction at each stage, the extraction at the corresponding stage is terminated when the threshold of the target active ingredient in the extract is ≤0.1mg / mL.

[0011] Preferably, in step S3, the separation process includes: The extract obtained from the first stage of CO2 extraction is subjected to primary separation, the extract obtained from the second stage of CO2 extraction is subjected to secondary separation, and the extract obtained from the third stage of CO2 extraction is subjected to tertiary separation. The pressure of the first-stage separation is 8-10 MPa, and the temperature is 35-40℃; The pressure for the secondary separation is 5-8 MPa, and the temperature is 30-35℃. The pressure of the three-stage separation is 3-5 MPa, and the temperature is 25-30℃.

[0012] Preferably, the method for preparing the bitter melon extract is as follows: Bitter melon and water were mixed at a mass ratio of 1:8-15 at 40-60℃ and extracted by ultrasonication. The mixture was then filtered to obtain bitter melon extract. The ultrasonic extraction power is 200-500W, and the time is 20-40min.

[0013] Preferably, the preparation method of the mulberry leaf extract is as follows: Mulberry leaves were mixed with a 50%-70% ethanol solution at a mass ratio of 1:8-15 and extracted by microwave extraction, followed by filtration and vacuum distillation to obtain mulberry leaf extract. The microwave extraction power is 300-600W, and the time is 10-20min.

[0014] This invention provides a method for preparing the coffee creamer described in the above technical solution, comprising the following steps: Aqueous phase: Sodium caseinate, water, Hainan pomelo seed extract, bitter melon extract, mulberry leaf extract, stevia glycoside, inulin, and sodium carboxymethyl cellulose are mixed evenly to obtain an aqueous solution; Oil phase: Sucrose ester, lecithin and polyglycerol monostearate are mixed to obtain an oil phase solution; Emulsification: Mix the aqueous and oil phase solutions, homogenize, and spray dry to obtain coffee creamer.

[0015] This invention provides the application of the coffee creamer described in the above technical solution in the preparation of blood sugar lowering products.

[0016] Beneficial effects: This invention provides a coffee creamer for lowering blood sugar, comprising the following ingredients by weight: Hainan pomelo seed extract 2-30 parts, bitter melon extract 1-20 parts, mulberry leaf extract 2-15 parts, stevioside 1-15 parts, inulin 1-20 parts, sodium carboxymethyl cellulose 5-30 parts, sodium caseinate 3-8 parts, sucrose ester 1-6 parts, lecithin 0.5-3 parts, triglyceride monostearate 0.1-5 parts, and water; The ratio of water to total mass is 0.7-0.8:1, based on the total mass of sodium caseinate, Hainan pomelo seed extract, bitter melon extract, mulberry leaf extract, stevia glycoside, inulin, and sodium carboxymethyl cellulose.

[0017] Compared with the prior art, the beneficial effects of the present invention are as follows: (1) The coffee creamer provided by the present invention uses Hainan pomelo seed extract, bitter melon extract and mulberry leaf extract as the main functional ingredients. The three work synergistically to have a good hypoglycemic effect. Hainan pomelo seed extract is rich in unsaturated fatty acids and flavonoids, which can improve insulin resistance and promote glucose utilization; bitter melon extract contains bitter melon saponins and polypeptide-P, which have an insulin-like effect and can lower blood sugar; mulberry leaf extract contains mulberry leaf polysaccharides and DNJ (1-deoxynojirimycin), which can inhibit the activity of α-glucosidase, delay the digestion and absorption of carbohydrates, and thus lower postprandial blood sugar.

[0018] (2) The coffee creamer provided by the present invention does not contain non-dairy creamer, white sugar or other ingredients, but adds inulin as a sweetener. It not only has a moderate sweetness, but also promotes the proliferation of beneficial bacteria in the intestines and maintains intestinal health.

[0019] (3) This invention uses a combination of multi-step pretreatment synergy + modified supercritical extraction + gradient separation to prepare Hainan pomelo seed extract, which can maximize the retention of its active ingredients and improve the purity and yield of the extract. At the same time, the use of ultrasonic-assisted water extraction and microwave-assisted ethanol extraction to prepare bitter melon extract and mulberry leaf extract can shorten the extraction time and improve the extraction efficiency.

[0020] (4) By optimizing the type and amount of emulsifier and controlling the emulsification and homogenization conditions, the present invention produces coffee creamer powder with uniform particle size, smooth surface, good flowability, and high encapsulation efficiency, which can effectively maintain the stability of functional components. In addition, the preparation method is simple and suitable for large-scale industrial production, which can increase the added value of raw materials such as Hainan pomelo seeds and has good economic and social benefits. Detailed Implementation

[0021] In this invention, unless otherwise specified, the raw materials, equipment and methods used are all conventional selections.

[0022] To further illustrate the present invention, the solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0023] Example 1 The steps for preparing a coffee creamer for lowering blood sugar are as follows: (1) Preparation of Hainan pomelo seed extract Raw material pretreatment (enzymatic hydrolysis-microwave synergistic cell disruption) 1. Basic processing: Select mature Hainan pomelo seeds, remove the shells and dry them at a low temperature of 40℃ (moisture content to 8%). Crush the dried Hainan pomelo seeds to 120 mesh to obtain pomelo seed coarse powder; 2. Compound enzymatic hydrolysis: Crude pomelo seed powder and citric acid-sodium citrate buffer (pH 4.5-5.5) were mixed at a material-to-liquid ratio of 1:10 (g / mL) to obtain a mixed solution. A compound enzyme (the mass ratio of cellulase, pectinase, and xylanase in the compound enzyme was 2:1:1) was added to the mixed solution at a concentration of 0.3% of the total mass of the mixed solution. The mixture was enzymatically hydrolyzed for 60 min in a constant temperature shaker at 55℃ and 150 r / min. Then, the temperature was raised to 85℃ and kept at 85℃ for 15 min to inactivate the enzyme solution. The hydrolysate was centrifuged (4000 r / min, 10 min), and the filter residue was collected. The filter residue was washed twice with deionized water and then freeze-dried under vacuum (-40℃, vacuum degree -0.09 MPa) to obtain enzymatically hydrolyzed pomelo seed powder. 3. Microwave pretreatment: The enzymatically hydrolyzed pomelo seed powder is placed in a microwave device and treated for 3 minutes at a power of 300W and a temperature of 50℃. The microwave thermal effect and electromagnetic vibration are used to further break down the intercellular spaces while avoiding the degradation of active ingredients, thus obtaining pretreated pomelo seeds.

[0024] Ultrasonic-assisted supercritical CO2 gradient extraction Extraction system preparation: The pretreated pomelo seed powder is loaded into a specially designed extraction vessel equipped with an ultrasonic probe (the ultrasonic probe is inserted into the middle of the raw material layer). Constant temperature circulating water is circulated through the jacket of the extraction vessel to maintain a stable system temperature. Specifically, this includes: First stage (extraction of non-polar components): Initially without entrainer, CO2 is introduced to replace the air in the extraction vessel. The extraction pressure is set to 25 MPa, the temperature to 45℃, and the CO2 flow rate to 25 L / h. Ultrasonication is activated (power 150 W, frequency 20 kHz). The extraction mainly enriches unsaturated fatty acids, resulting in the first stage extract. The concentration of active ingredients in the extract is monitored by an online infrared spectrometer. When the concentration of the target component (unsaturated fatty acids) drops to ≤0.1 mg / mL, this stage of extraction is terminated, and the second stage of extraction begins. The second stage (extraction of moderately polar components): Anhydrous ethanol (5% of CO2 mass fraction) is injected into the extraction vessel using a high-pressure pump as an entrainer. The extraction pressure is set to 25 MPa, the temperature to 45 °C, and the CO2 flow rate to 25 L / h. Ultrasonic extraction (150 W power, 20 kHz frequency) is then initiated to continue the ultrasonic extraction and enrichment of flavonoids, yielding the second-stage extract. The concentration of active ingredients in the extract is monitored using an online infrared spectrometer. When the concentration of the target component (flavonoids) drops to ≤0.1 mg / mL, this stage of extraction is terminated, and the third-stage extraction begins. The third stage (extraction of polar components): The entrainer was adjusted to an ethanol-water mixture (ethanol volume concentration of 70%), the entrainer accounted for 8% of the CO2 mass fraction, the extraction pressure was reduced to 20 MPa, the temperature was 40℃, and the CO2 flow rate was 20 L / h. Polyphenolic components were enriched to obtain the third stage extract. The concentration of active ingredients in the extract was monitored by an online infrared spectrometer. When the concentration of the target component (polyphenols) dropped to ≤0.1 mg / m³, the extraction was terminated.

[0025] Multi-level gradient separation Primary separation (collection of non-polar components): The first-stage extract enters the primary separation vessel, and the separation pressure is set to 10 MPa and the temperature to 40°C. CO2 separates from the extract, and the oily extract at the bottom (mainly unsaturated fatty acids) is collected and recorded as the primary product. Secondary separation (collection of moderately polar components): The second-stage extract enters the secondary separation vessel, and the separation pressure is 8MPa and the temperature is 35℃. The entrainer ethanol is recovered (and reused by reflux after condensation). The flavonoid extract is collected and recorded as the secondary product. Third-stage separation (collection of polar components): The third-stage extract enters the third-stage separation vessel. The separation pressure is 5 MPa and the temperature is 30°C. The ethanol-water entrainer is separated by vacuum decompression (vacuum degree -0.085 MPa), and the polyphenol extract is collected and recorded as the third-stage product. The primary, secondary, and tertiary products were mixed in a mass ratio of 1:2:1.2 to obtain Hainan pomelo seed extract.

[0026] (2) Preparation of bitter melon extract Raw material processing: Wash fresh bitter melon, peel and remove seeds, slice thinly, dry and grind to 40 mesh to obtain bitter melon powder; Extraction: Add bitter melon powder to water at 40℃ at a material-to-liquid mass ratio of 1:8, and extract under ultrasonic power of 200W and ultrasonic time of 20min to obtain extract; Filtration: Filter the extract with gauze, and centrifuge the filtrate (3000r / min, 10min). The resulting supernatant is the bitter melon extract.

[0027] (3) Preparation of mulberry leaf extract Raw material processing: Wash the mulberry leaves, dry them, and then grind them to 40 mesh to obtain mulberry leaf powder; Extraction: Mulberry leaf powder was added to a 50% ethanol solution at a material-to-liquid mass ratio of 1:8, and extracted under microwave power of 300W for 10 minutes to obtain the extract. Filtration: The extract was filtered through gauze, and the filtrate was distilled under reduced pressure (vacuum degree -0.08MPa, temperature 50℃) to recover ethanol, yielding mulberry leaf extract.

[0028] (4) Preparation of coffee creamer By weight, the coffee creamer comprises the following ingredients: 10 parts Hainan pomelo seed extract, 5 parts bitter melon extract, 5 parts mulberry leaf extract, 1 part stevioside, 1 part inulin, 10 parts sodium carboxymethyl cellulose, 3 parts sodium caseinate, 1 part sucrose ester, 0.5 parts lecithin, 0.1 parts triglyceride monostearate, and 24.5 parts water; The total mass fraction of sodium caseinate, Hainan pomelo seed extract, bitter melon extract, mulberry leaf extract, stevia glycoside, inulin, and sodium carboxymethyl cellulose is 35 parts, and the mass fraction of water is 24.5 parts.

[0029] The steps are as follows: 1. Aqueous phase preparation: Add sodium caseinate to the aqueous phase tank, add some water and repeatedly circulate and grind through a colloid mill until the solution is homogeneous. Then heat to 80℃ to completely dissolve sodium caseinate. Next, add Hainan pomelo seed extract, bitter melon extract, mulberry leaf extract, stevia glycoside, inulin, and sodium carboxymethyl cellulose to the aqueous phase tank in sequence, and then add the remaining water. Stir to dissolve and mix well to obtain the aqueous phase solution. 2. Oil phase preparation: Add sucrose ester, lecithin, and triglyceride monostearate to the oil phase tank, stir to dissolve and mix well to obtain the oil phase solution; 3. Emulsification: Add the aqueous phase solution from the aqueous phase tank to the emulsification tank, turn on the high-shear emulsifier to stir, and simultaneously raise the temperature to 80°C. Then add the oil phase solution from the oil phase tank to the emulsification tank. After it is completely mixed, maintain emulsification for 30 minutes to obtain the emulsion. 4. Homogenization: The emulsion is pumped into a high-pressure homogenizer and homogenized 4 times at 80°C (pressure 50MPa) to obtain an oil-in-water emulsion. 5. Spraying and Packaging: The water-in-oil latex is pumped into the spray drying tower using a peristaltic pump for spray drying (inlet air temperature is 170℃, outlet air temperature is 85℃) to obtain the blood sugar lowering coffee creamer.

[0030] Example 2 The only difference from Example 1 is that the amounts of each raw material used in step (4) of Example 2 are as follows: (4) Preparation of coffee creamer By weight, coffee creamer comprises the following ingredients: 30 parts Hainan pomelo seed extract, 15 parts bitter melon extract, 15 parts mulberry leaf extract, 10 parts stevia glycoside, 10 parts inulin, 30 parts sodium carboxymethyl cellulose, 8 parts sodium caseinate, 5 parts sucrose ester, 3 parts lecithin, 2 parts polyglycerol monostearate, and water. The ratio of water to total mass fractions was 0.7:1, based on the total mass fractions of sodium caseinate, Hainan pomelo seed extract, bitter melon extract, mulberry leaf extract, stevia glycoside, inulin, and sodium carboxymethyl cellulose.

[0031] Comparative Example 1 The only difference from Example 1 is that step (1) in Comparative Example 1 is as follows: (1) Preparation of Hainan pomelo seed extract Raw material pretreatment: Select mature Hainan pomelo seeds, remove the shells and dry them at a low temperature of 40℃ (moisture content to 8%). Crush the dried Hainan pomelo seeds to 120 mesh to obtain pomelo seed coarse powder (i.e., pretreated pomelo seeds).

[0032] Ultrasonic-assisted supercritical CO2 gradient extraction: The process is the same as that of ultrasonic-assisted supercritical CO2 gradient extraction in Example 1; Multi-level gradient separation: The process is the same as that in Example 1.

[0033] Comparative Example 2 The only difference from Example 1 is that step (1) in Comparative Example 2 is as follows: (1) Preparation of Hainan pomelo seed extract Raw material pretreatment (enzymatic hydrolysis-microwave synergistic cell disruption): Same as the raw material pretreatment process in Example 1; Ultrasonic-assisted supercritical CO2 gradient extraction: Extraction system preparation: The pretreated pomelo seed powder is loaded into a specially designed extraction vessel equipped with an ultrasonic probe (the ultrasonic probe is inserted into the middle of the raw material layer). Constant temperature circulating water is circulated through the jacket of the extraction vessel to maintain a stable system temperature. Specifically, this includes: First stage (extraction of moderately polar components): Anhydrous ethanol (5% of CO2 mass fraction) is injected into the extraction vessel as an entrainer using a high-pressure pump. The extraction pressure is set to 25 MPa, the temperature to 45 °C, and the CO2 flow rate to 25 L / h. Ultrasonic extraction (150 W power, 20 kHz frequency) is then activated to extract and enrich flavonoids, yielding the first-stage extract. The concentration of active ingredients in the extract is monitored using an online infrared spectrometer. When the concentration of the target component (flavonoids) drops to ≤0.1 mg / mL, this stage of extraction is terminated, and the second stage of extraction begins. Second stage (extraction of polar components): The entrainer is adjusted to an ethanol-water mixture (ethanol volume concentration of 70%), the entrainer accounts for 8% of the CO2 mass fraction, the extraction pressure is reduced to 20 MPa and the temperature is 40℃, the polyphenol components are enriched, and the second stage extract is obtained; the concentration of active ingredients in the extract is monitored by an online infrared spectrometer, and the extraction is terminated when the concentration of the target component (polyphenols) drops to ≤0.1 mg / m³.

[0034] Multi-level gradient separation Primary separation (collection of moderately polar components): The first-stage extract enters the primary separation vessel, and the separation pressure is 8MPa and the temperature is 35℃. The entrainer ethanol is recovered (and reused by reflux after condensation). The flavonoid extract is collected and recorded as the primary product. Secondary separation (collection of polar components): The second-stage extract enters the secondary separation vessel. The separation pressure is 5 MPa and the temperature is 30°C. The ethanol-water entrainer is separated by vacuum decompression (vacuum degree -0.085 MPa), and the polyphenol extract is collected and recorded as the secondary product. The primary and secondary products were mixed at a mass ratio of 1:1 to obtain Hainan pomelo seed extract.

[0035] Comparative Example 3 The only difference from Example 1 is that Hainan pomelo seed extract was omitted in Comparative Example 3.

[0036] Comparative Example 4 The only difference from Example 1 is that step (2) in Comparative Example 4 is as follows: (2) Preparation of bitter melon extract Raw material processing: Wash fresh bitter melon, peel and remove seeds, slice thinly, dry and grind to 40 mesh to obtain bitter melon powder; Extraction: Add bitter melon powder to a 50% ethanol solution at a material-to-liquid mass ratio of 1:8, and extract under microwave power of 300W for 10 minutes to obtain the extract. Filtration: The extract was filtered through gauze, and the filtrate was distilled under reduced pressure (vacuum degree -0.08MPa, temperature 50℃) to recover ethanol, thus obtaining bitter melon extract.

[0037] Comparative Example 5 The only difference from Example 1 is that step (3) in Comparative Example 5 is as follows: (3) Preparation of mulberry leaf extract Raw material processing: Wash the mulberry leaves, dry them, and then grind them to 40 mesh to obtain mulberry leaf powder; Extraction: Mulberry leaf powder was added to water at 40℃ at a material-to-liquid mass ratio of 1:8, and extracted under ultrasonic power of 200W for 20min to obtain the extract. Filtration: Filter the extract with gauze, and centrifuge the filtrate (3000 r / min, 10 min). The resulting supernatant is the mulberry leaf extract.

[0038] Comparative Example 6 The only difference from Example 1 is that bitter melon extract and mulberry leaf extract were omitted in Comparative Example 6.

[0039] Verification Example 1: Safety Experiment Forty healthy male Kunming mice, weighing 20±2g, were randomly divided into 8 groups of 10 mice each. Each group was given the coffee creamer prepared in Example 1, Example 2, and Comparative Examples 1-6. Each mouse was administered the coffee creamer by gavage at a dose of 4.0g / kg per day. The mice were observed for 7 days after gavage, and the symptoms of poisoning and mortality were recorded.

[0040] The results showed that no obvious symptoms of poisoning or death occurred in any of the groups of mice, indicating that the coffee creamer prepared in the examples and comparative examples had no acute toxicity at the experimental dose.

[0041] Example 2: Experiment on blood glucose lowering effect 1. Experimental animals: 110 healthy male Kunming mice, weighing 20±2g, were randomly divided into 11 groups of 10 mice each, namely, normal control group, model control group, traditional coffee creamer group (conventionally purchased Nestlé coffee creamer), and verification group (Example 1, Example 2, Comparative Example 1, Comparative Example 2... Comparative Example 6).

[0042] 2. Experimental Methods: Normal control group (healthy mice): fed normal feed and drinking water; Model control group, traditional coffee creamer group, and validation group: Mice were fed a high-sugar, high-fat diet for 4 weeks, followed by intraperitoneal injection of streptozotocin (STZ, 30 mg / kg) to establish a diabetic model. Fasting blood glucose (FBG) levels in all mice were ≥13 mmol / L, indicating successful modeling. The following settings were applied to the successfully modeled groups: Traditional coffee creamer group: Each mouse was given 0.5 g / kg·d of traditional coffee creamer; Verification group: Each group of mice was given coffee creamer corresponding to that in Example 1...Comparative Example 6, at a dose of 0.5 g / kg·d per mouse; The model control group was given an equal volume of physiological saline.

[0043] During the experiment, the normal control group was given an equal volume of physiological saline.

[0044] The experiment lasted for 4 weeks. Before and after the experiment, fasting was required for 12 hours, and blood was collected from the tail tip to measure fasting blood glucose (FBG) using a blood glucose meter. After the experiment, fasting was required for 12 hours, and glucose (2g / kg) was injected intraperitoneally. Blood glucose values ​​were measured at 0, 30, 60, and 120 minutes, and the area under the curve (AUC) was calculated to conduct an oral glucose tolerance test (OGTT). The results are shown in Table 1.

[0045] Table 1. Blood glucose lowering effects of different treatments

[0046] The results in Table 1 indicate that, compared to the comparative example, the coffee creamer prepared in the examples significantly reduced fasting blood glucose and area under the glucose tolerance curve in diabetic mice, showing significant differences compared to the model control group and the conventional coffee creamer group. P <0.05). It is evident that the present invention obtains Hainan pomelo seed extract, bitter melon extract, and mulberry leaf extract according to a specific preparation method, and then mixes them, which is beneficial for their synergistic effect in lowering blood sugar.

[0047] Example 3: Coffee Mate Performance Testing The performance of coffee creamer is determined by indicators such as moisture content, water activity, and low-temperature solubility. Specifically, this includes: (1) Moisture content 10.00 g of the coffee creamer prepared in Examples 1-2 and Comparative Examples 1-6 were placed in an oven at 105°C and dried to constant weight. The moisture content of each sample was determined by calculating the ratio of the reduced mass to the original mass, and the results are shown in Table 2.

[0048] (2) Water activity The water activity of the coffee creamers prepared in Examples 1-2 and Comparative Examples 1-6 was measured using a water activity meter. The water activity of each sample was statistically analyzed, and the results are shown in Table 2.

[0049] (3) Low-temperature solubility Take 2.5g of the coffee creamer prepared in Examples 1-2 and Comparative Examples 1-6 respectively, pour it into 100mL of coffee at 0℃ and stir well. Then centrifuge at 2000 rpm for 2min, pour out the layered parts, measure the mass of the solid, and then calculate the solubility of each sample. The results are shown in Table 2.

[0050] During the above verification process, each sample was set up with 3 parallel replicates, and the average result of the 3 parallel replicates was calculated.

[0051] Table 2 Results of water content, water activity, and low-temperature solubility

[0052] As shown in Table 2, compared with the comparative example, the coffee creamer prepared using the technical solution in the example has a water content of 3.82%-3.85% and a water activity of 0.248-0.250%, which means that the water content is low, it is not easy to deteriorate during storage, and has high stability. The coffee creamer in the example has a low-temperature solubility of 95.87%-96.12%, indicating good solubility.

[0053] In summary, the coffee creamer of this invention uses Hainan pomelo seed extract, bitter melon extract, and mulberry leaf extract as its main functional ingredients, combined with other excipients, and has a good hypoglycemic effect. It does not contain added vegetable oil powder, white sugar, or other similar ingredients, meeting the requirements of modern healthy eating and satisfying the drinking needs of diabetic patients. Furthermore, the preparation method of this invention is simple and suitable for large-scale industrial production, resulting in good economic and social benefits.

[0054] Although the above embodiments have provided a detailed description of the present invention, they are only some embodiments of the present invention, and not all embodiments. People can obtain other embodiments based on these embodiments without creative effort, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A coffee creamer for lowering blood sugar, characterized in that, By weight, it includes the following raw materials: Hainan pomelo seed extract 2-30 parts, bitter melon extract 1-20 parts, mulberry leaf extract 2-15 parts, stevioside 1-15 parts, inulin 1-20 parts, sodium carboxymethyl cellulose 5-30 parts, sodium caseinate 3-8 parts, sucrose ester 1-6 parts, lecithin 0.5-3 parts, triglyceride monostearate 0.1-5 parts, and water; The ratio of water to total mass is 0.7-0.8:1, based on the total mass of sodium caseinate, Hainan pomelo seed extract, bitter melon extract, mulberry leaf extract, stevia glycoside, inulin, and sodium carboxymethyl cellulose.

2. The coffee creamer according to claim 1, characterized in that, The preparation method of the Hainan pomelo seed extract includes: S1. Dry and pulverize Hainan pomelo seeds at low temperature, and mix them with citric acid-sodium citrate buffer solution to obtain a mixture; S2. The mixture is combined with the compound enzyme for enzymatic hydrolysis, enzyme inactivation and filtration to obtain filter residue; the filter residue is subjected to vacuum freeze drying and microwave treatment to obtain pretreated pomelo seed powder; the compound enzyme includes: cellulase, pectinase and xylanase; S3. The pretreated pomelo seed powder is subjected to first-stage CO2 extraction, second-stage CO2 extraction and third-stage CO2 extraction, and the extracts of each stage are separated to obtain primary product, secondary product and tertiary product. S4. Mix the primary product, secondary product and tertiary product at a mass ratio of 1:2-5:0.8-1.2 to obtain Hainan pomelo seed extract.

3. The coffee creamer according to claim 2, characterized in that, In step S1, after low-temperature drying, the moisture content of Hainan pomelo seeds is ≤8%; When preparing the mixture, the ratio of the pulverized material to the citrate-sodium citrate buffer solution is 1g:10-15mL.

4. The coffee creamer according to claim 2, characterized in that, In step S2, during enzymatic hydrolysis, the mass ratio of the mixed solution to the complex enzyme is 100:0.3-0.8; the mass ratio of cellulase, pectinase, and xylanase in the complex enzyme is 2-3:1-2:1-2; the enzymatic hydrolysis temperature is 45-55℃, and the time is 60-90 min. The microwave processing power is 200-300W, the temperature is 40-50℃, and the time is 3-5min.

5. The coffee creamer according to claim 2, characterized in that, In step S3, the first stage CO2 extraction, the second stage CO2 extraction, and the third stage CO2 extraction are all accompanied by ultrasonic treatment. The ultrasonic treatment power is 100-150W and the frequency is 10-20kHz. During the first stage CO2 extraction and the second stage CO2 extraction, the pressure is 25-35MPa, the temperature is 35-45℃, and the CO2 flow rate is 15-25L / h. No entrainer was used during the first stage of CO2 extraction; In the second stage of CO2 extraction, anhydrous ethanol is used as an entrainer, and the mass ratio of entrainer to CO2 is 5-8:

100. In the third stage of CO2 extraction, an ethanol solution with a volume concentration of 70%-80% is used as an entrainer, and the mass ratio of entrainer to CO2 is 8-10:

100. The pressure during the third stage of CO2 extraction is 20-25 MPa, the temperature is 40-45℃, and the CO2 flow rate is 15-25 L / h. When performing extraction at each stage, the extraction at the corresponding stage is terminated when the threshold of the target active ingredient in the extract is ≤0.1mg / mL.

6. The coffee creamer according to claim 2, characterized in that, In step S3, the separation process includes: The extract obtained from the first stage of CO2 extraction is subjected to primary separation, the extract obtained from the second stage of CO2 extraction is subjected to secondary separation, and the extract obtained from the third stage of CO2 extraction is subjected to tertiary separation. The pressure of the first-stage separation is 8-10 MPa, and the temperature is 35-40℃; The pressure for the secondary separation is 5-8 MPa, and the temperature is 30-35℃. The pressure of the three-stage separation is 3-5 MPa, and the temperature is 25-30℃.

7. The coffee creamer according to claim 1, characterized in that, The preparation method of the bitter melon extract is as follows: Bitter melon and water were mixed at a mass ratio of 1:8-15 at 40-60℃ and extracted by ultrasonication. The mixture was then filtered to obtain bitter melon extract. The ultrasonic extraction power is 200-500W, and the time is 20-40min.

8. The coffee creamer according to claim 1, characterized in that, The preparation method of the mulberry leaf extract is as follows: Mulberry leaves were mixed with a 50%-70% ethanol solution at a mass ratio of 1:8-15 and extracted by microwave extraction, followed by filtration and vacuum distillation to obtain mulberry leaf extract. The microwave extraction power is 300-600W, and the time is 10-20min.

9. The method for preparing the coffee creamer according to any one of claims 1-8, characterized in that, Includes the following steps: Aqueous phase: Sodium caseinate, water, Hainan pomelo seed extract, bitter melon extract, mulberry leaf extract, stevia glycoside, inulin, and sodium carboxymethyl cellulose are mixed evenly to obtain an aqueous solution; Oil phase: Sucrose ester, lecithin and polyglycerol monostearate are mixed to obtain an oil phase solution; Emulsification: Mix the aqueous and oil phase solutions, homogenize, and spray dry to obtain coffee creamer.

10. The use of the coffee creamer according to any one of claims 1-8 in the preparation of a hypoglycemic product.

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