Cistanche solid drink and preparation method thereof

Abstract

The present application relates to the technical field of solid beverage, and is a kind of cistanche solid beverage and preparation method thereof.The raw materials of the cistanche solid beverage include cistanche ethanol extract powder, erythritol, beta-cyclodextrin, inulin, konjac flour, citric acid, silicon dioxide and resistant dextrin.The present application first obtains cistanche ethanol extract through the best extraction process, then obtains cistanche ethanol extract powder by using spray drying process on cistanche ethanol extract and filler, and finally, compounding inulin and konjac flour and other raw materials into cistanche ethanol extract powder to obtain cistanche solid beverage.The cistanche solid beverage of the present application has good brewing property, solubility, stability, taste and low hygroscopicity, and is suitable for diabetic patients and people in need of antioxidant.

Description

Technical Field

[0001] This invention relates to the field of solid beverage technology, specifically to a Cistanche deserticola solid beverage and its preparation method. Background Technology

[0002] Cistanche deserticola, a traditional food and medicine resource, has a long history of application in traditional Chinese medicine. Modern pharmacological studies have shown that Cistanche deserticola is rich in polysaccharides, phenylethanoid glycosides (such as echinacoside and verbascoside), flavonoids, and other active ingredients, and has good functions such as lowering blood sugar, lowering blood lipids, anti-oxidation, and enhancing immunity. It is highly valued in the fields of anti-diabetic and chronic disease intervention.

[0003] In recent years, with the increasing health awareness of the public, the market demand for "medicine and food from the same source" health products has surged. However, the current application of Cistanche deserticola in the market still faces many limitations: firstly, it is mostly limited to the traditional form of Chinese medicinal herbs, requiring a cumbersome decoction process, which is difficult to meet the needs of modern consumers for convenience and a fast-paced lifestyle; secondly, although some products have undergone simple extract processing, they are mostly in traditional health food dosage forms such as capsules and tablets, lacking instant beverage forms that conform to modern dietary habits. Therefore, developing a functional solid beverage based on Cistanche deserticola ethanol extract has broad market prospects, as it not only has definite health benefits but also provides a convenient consumer experience.

[0004] The following technical deficiencies still exist in the actual production of existing solid beverages: First, it has poor solubility and stability. Cistanche deserticola extract contains a large amount of hydrophilic polymers. During the spray drying process, due to the low glass transition temperature, it is very easy for it to stick to the wall, which makes the powder easy to absorb moisture and clump. When brewing, it is easy to have problems such as sticking to the wall, sedimentation, and incomplete dissolution, which seriously affects the user experience. Second, the active ingredients are easily lost. Phenylenic acid glycosides are heat-sensitive and are easily degraded or isomerized during traditional extraction and high-temperature spray drying processes, resulting in a low retention rate of the core functional ingredients in the final product and making it difficult to guarantee the actual functional effects of the product. Third, the taste is not widely accepted. Cistanche deserticola extract has a strong medicinal aroma and a distinct bitter taste. Existing solid beverages often simply add sucrose or sweeteners for flavoring during processing, which cannot effectively mask the original medicinal and astringent taste, resulting in a rough taste that is difficult for general consumers to accept.

[0005] Therefore, there is an urgent need for a reasonable and scientifically formulated processing technology for Cistanche deserticola solid beverages to overcome the technical problems of poor solubility, easy clumping, easy loss of activity, and poor taste in existing Cistanche deserticola beverages. Summary of the Invention

[0006] This invention provides a solid beverage made from Cistanche deserticola and its preparation method, which overcomes the shortcomings of the prior art and can effectively solve the technical problems of poor solubility, easy clumping, easy damage to activity, and poor taste of existing Cistanche deserticola beverages.

[0007] One of the technical solutions of the present invention is achieved through the following measures: a Cistanche deserticola solid beverage, the raw materials comprising, by mass percentage, 22% to 26% Cistanche deserticola ethanol extract powder, 28% to 30% erythritol, 3% to 5% β-cyclodextrin, 15% to 25% inulin, 2% to 4% konjac powder, 1% to 3% citric acid, 1% to 3% silicon dioxide and 15% to 17% resistant dextrin.

[0008] The following are further optimizations and / or improvements to one of the above-mentioned technical solutions: The above-mentioned Cistanche deserticola solid beverage contains, by weight percentage, 24% Cistanche deserticola ethanol extract powder, 29% erythritol, 4% β-cyclodextrin, 20% inulin, 3% konjac powder, 2% citric acid, 2% silicon dioxide and 16% resistant dextrin.

[0009] The above-mentioned Cistanche deserticola ethanol extract powder was obtained by the following method: The first step is to crush and sieve the required amount of Cistanche deserticola to obtain Cistanche deserticola powder. Then, add ethanol solution to the Cistanche deserticola powder, extract by ultrasonication, and separate by vacuum filtration to obtain filtrate. After the filtrate is concentrated by rotary evaporation under reduced pressure and freeze-dried, Cistanche deserticola ethanol extract (CDEE) is obtained. The second step involves dissolving the ethanol extract of Cistanche deserticola in water to obtain an aqueous solution of the ethanol extract of Cistanche deserticola. After adding a filler to the aqueous solution of the ethanol extract of Cistanche deserticola and spray drying it, the ethanol extract powder of Cistanche deserticola (SDP-CDEE) is obtained.

[0010] In the first step above, the ratio of Cistanche deserticola powder to ethanol solution is 1:(20 to 30), and the mass concentration of ethanol solution is 65% to 75%.

[0011] In the first step above, the ultrasonic extraction conditions are as follows: extraction temperature is 50℃ to 70℃, ultrasonic time is 20 to 30 minutes, ultrasonic power is 360W, and extraction time is 60 minutes.

[0012] In the second step above, the solid content of the ethanol extract of Cistanche deserticola in the aqueous solution is 8% to 12%, and the amount of filler added is 10% to 20% of the mass of the ethanol extract of Cistanche deserticola. The filler is resistant dextrin.

[0013] In the second step above, during spray drying, the inlet air temperature is 80℃ to 90℃, and the injection rate is 5r / min to 10r / min.

[0014] In the first step above, sieving involves passing the material through an 80-mesh sieve.

[0015] The above-mentioned Cistanche deserticola solid beverage is obtained by the following method: Erythritol, β-cyclodextrin, inulin, konjac powder, citric acid, silicon dioxide and resistant dextrin are added sequentially to Cistanche deserticola ethanol extract powder and stirred to obtain Cistanche deserticola solid beverage (SDP-CDEE-SS).

[0016] The second technical solution of the present invention is achieved by the following measures: a method for preparing a Cistanche deserticola solid beverage, which is carried out by the following method: erythritol, β-cyclodextrin, inulin, konjac powder, citric acid, silicon dioxide and resistant dextrin are added sequentially to the Cistanche deserticola ethanol extract powder and stirred and mixed to obtain the Cistanche deserticola solid beverage (SDP-CDEE-SS).

[0017] This invention first obtains an ethanol extract of Cistanche deserticola through an optimal extraction process. Then, the ethanol extract of Cistanche deserticola is combined with a filler (resistant dextrin) using a spray drying process to obtain Cistanche deserticola ethanol extract powder. Finally, inulin and konjac powder are compounded into the Cistanche deserticola ethanol extract powder to obtain a Cistanche deserticola solid beverage. The Cistanche deserticola solid beverage of this invention has good mixing properties, solubility, stability, taste, and low hygroscopicity, and is suitable for diabetic patients and people who need antioxidants. Attached Figure Description

[0018] Figure 1 To extract the single-factor process optimization experimental results of CDEE, among which, Figure 1 In the figure, 'a' represents the effect of the material-to-liquid ratio on the yield and phenylethanol glycoside content of CDEE, 'b' represents the effect of different extraction temperatures on the yield and phenylethanol glycoside content of CDEE, 'c' represents the effect of different ultrasonic times on the yield and phenylethanol glycoside content of CDEE, and 'd' represents the effect of different ultrasonic powers on the yield and phenylethanol glycoside content of CDEE.

[0019] Figure 2 shows the experimental results and analysis of variance results for optimizing CDEE yield by extracting the CDEE response surface. Figure 2 includes... Figure 2-1 and 2-2 , Figure 2-1 For CDEE yield, Figure 2-2 This is the result of the analysis of variance.

[0020] Figure 3 shows the experimental results and analysis of variance results for optimizing the phenylethanoid content in CDEE by extracting the CDEE response surface methodology. Figure 3 includes... Figure 3-1 and 3-2 , Figure 3-1 The experimental results show the content of phenylethanoid glycosides in CDEE. Figure 3-2 This is the result of the analysis of variance.

[0021] Figure 4 The results of the single-factor experiment on SDP-CDEE spray drying are as follows. Figure 4 In the figure, a represents the effect of different dextrin addition amounts on the powder yield, b represents the effect of different inlet air temperatures on the powder yield, c represents the effect of different solid content on the powder yield, and d represents the effect of different injection speeds on the powder yield.

[0022] Figure 5 The single-factor results for optimal formulation optimization of SDP-CDEE-SS, where, Figure 5 In the figure, a represents the effect of SDP-CDEE addition amount on the solubility of SDP-CDEE-SS, b represents the effect of erythritol addition amount on the solubility of SDP-CDEE-SS, c represents the effect of β-cyclodextrin addition amount on the solubility of SDP-CDEE-SS, d represents the effect of citric acid addition amount on the solubility of SDP-CDEE-SS, and e represents the effect of silica addition amount on the solubility of SDP-CDEE-SS.

[0023] Figure 6 shows the response surface methodology results of the optimal formulation of SDP-CDEE-SS. Figure 6 includes... Figure 6-1 and Figure 6-2 , Figure 6-1 The experimental results are for response surface optimization of the optimal formulation of SDP-CDEE-SS. Figure 6-2 This is the result of the analysis of variance.

[0024] Figure 7 This is a topographical image of the finished SDP-CDEE-SS product.

[0025] Figure 8 The results are for the hygroscopicity of SDP-CDEE-SS.

[0026] Figure 9 The results of electronic tongue sensory evaluation for SDP-CDEE-SS.

[0027] Figure 10 shows the modeling data for T2DM mice. Figure 10 includes... Figure 10-1 and Figure 10-2 , Figure 10-1 In this context, 'a' represents food intake, 'b' represents water intake, and 'c' represents weight change. Figure 10-2 In this context, d represents TC, e represents TG, f represents LDL-C, g represents GL, h represents NEFA, and i represents FBG.

[0028] Figure 11 shows the data related to CDEE improving the physiological state of T2DM mice. Figure 11 includes... Figure 11-1 and Figure 11-2 ,in, Figure 11-1 In this context, 'a' represents food intake and 'b' represents water intake. Figure 11-2 In the table, 'c' represents weight change, 'd' represents blood sugar, and 'e' represents body size comparison.

[0029] Figure 12 To improve oral glucose tolerance and insulin tolerance in T2DM mice using CDEE.

[0030] Figure 13 The results of CDEE improving glucose metabolism in T2DM mice are shown in the figures. a represents FINS, b represents HOMA-IR, c represents HOMA-IS, d represents GSP, and e represents GLP-1.

[0031] Figure 14 The results of CDEE in improving lipid metabolism in T2DM mice are shown in the figure, where a represents TC, b represents TG, c represents LDL-C, d represents GL, and e represents NEFA.

[0032] Figure 15 To improve the oxidative stress damage in T2DM mice, CDEE was used, where a represents SOD, b represents MDA, c represents CAT, and d represents GPX.

[0033] Figure 16 To protect T2DM mice from liver and kidney damage caused by CDEE, where a represents the heart, b represents the liver, c represents the spleen, d represents the lung, e represents the kidney, and f represents the pancreas.

[0034] Figure 17 The effect of CDEE on organ indices in T2DM mice is shown in the figure. In the figure, a represents GOT, b represents GPT, c represents liver of each group of mice, d represents CRE, e represents BUN, and f represents kidney of each group of mice. Detailed Implementation

[0035] This invention is not limited to the following embodiments, and specific implementation methods can be determined according to the technical solutions and actual conditions of this invention. Unless otherwise specified, all chemical reagents and chemicals mentioned in this invention are well-known and commonly used chemical reagents and chemicals in the prior art; unless otherwise specified, all percentages in this invention are mass percentages; unless otherwise specified, all solutions in this invention are aqueous solutions with water as the solvent, for example, hydrochloric acid solution is an aqueous solution of hydrochloric acid; room temperature in this invention generally refers to a temperature between 15°C and 25°C, generally defined as 25°C.

[0036] The present invention will be further described below with reference to embodiments: Example 1: The solid beverage containing Cistanche deserticola comprises, by weight percentage, 22% to 26% Cistanche deserticola ethanol extract powder, 28% to 30% erythritol, 3% to 5% β-cyclodextrin, 15% to 25% inulin, 2% to 4% konjac powder, 1% to 3% citric acid, 1% to 3% silica and 15% to 17% resistant dextrin.

[0037] Example 2: As an optimization of the above example, the Cistanche deserticola solid beverage contains, by weight percentage, 24% Cistanche deserticola ethanol extract powder, 29% erythritol, 4% β-cyclodextrin, 20% inulin, 3% konjac powder, 2% citric acid, 2% silicon dioxide and 16% resistant dextrin.

[0038] Example 3: As an optimization of the above examples, the Cistanche deserticola ethanol extract powder was obtained by the following method: The first step is to crush and sieve the required amount of Cistanche deserticola to obtain Cistanche deserticola powder. Then, add ethanol solution to the Cistanche deserticola powder, and after ultrasonic-assisted extraction and vacuum filtration, obtain the filtrate. After vacuum rotary evaporation to concentrate and freeze-dry the filtrate, obtain Cistanche deserticola ethanol extract (CDEE). The second step involves dissolving the ethanol extract of Cistanche deserticola in water to obtain an aqueous solution of the ethanol extract of Cistanche deserticola. After adding a filler to the aqueous solution of the ethanol extract of Cistanche deserticola and spray drying it, the ethanol extract powder of Cistanche deserticola (SDP-CDEE) is obtained.

[0039] Example 4: As an optimization of the above example, in the first step, the ratio of Cistanche deserticola powder to ethanol solution is 1:(20 to 30), preferably 1:26, and the mass concentration of ethanol solution is 65% to 75%, preferably 70%.

[0040] Example 5: As an optimization of the above example, in the first step, the ultrasonic extraction conditions are as follows: extraction temperature is 50°C to 70°C, preferably 62°C, ultrasonic time is 20 minutes to 30 minutes, preferably 26 minutes, ultrasonic power is 360W, and extraction time is 60 minutes.

[0041] Example 6: As an optimization of the above example, in the second step, the solid content of the Cistanche deserticola ethanol extract in the aqueous solution of Cistanche deserticola ethanol extract is 8% to 12%, preferably 10%; the amount of filler added is 10% to 20% of the mass of Cistanche deserticola ethanol extract, preferably 15%, and the filler is resistant dextrin.

[0042] Example 7: As an optimization of the above example, in the second step, during spray drying, the inlet air temperature is 80°C to 90°C, preferably 85°C, and the injection speed is 5 r / min to 10 r / min.

[0043] Example 8: As an optimization of the above example, in the first step, the sieving is performed through an 80-mesh sieve.

[0044] Example 9: As an optimization of the above example, the Cistanche deserticola solid beverage is obtained by the following method: Erythritol, β-cyclodextrin, inulin, konjac powder, citric acid, silicon dioxide and resistant dextrin are added to the Cistanche deserticola ethanol extract powder in sequence and stirred to obtain the Cistanche deserticola solid beverage (SDP-CDEE-SS).

[0045] This invention relates to a Cistanche deserticola solid beverage prepared through a multi-step optimized process. First, by optimizing the extraction process of Cistanche deserticola, ultrasonic-assisted ethanol extraction was employed, adjusting the extraction temperature, ultrasonic time, material-to-liquid ratio, and ultrasonic power to obtain an extract with high yield and high phenylethanoid glycoside content. Second, key parameters such as inlet air temperature, dextrin addition, solid content, and injection speed were optimized using a spray drying process to obtain a stable and well-soluble Cistanche deserticola ethanol extract powder. Next, the addition amounts of inulin and konjac powder were optimized using orthogonal experimental design, and the erythritol content of the Cistanche deserticola solid beverage was optimized using single-factor experiments and response surface methodology. The addition of β-cyclodextrin, citric acid, and silica was carefully controlled to ensure excellent solubility at room temperature. The physical properties, hygroscopicity curve, and electronic tongue sensory evaluation of the Cistanche deserticola solid beverage were assessed. Results showed that the solid beverage exhibited good solubility, moderate bulk density, and flowability, with balanced sensory properties, meeting consumer taste requirements. Finally, the in vivo activity of the Cistanche deserticola ethanol extract (CDEE) was evaluated, determining the bioactivity of the main active components of the solid beverage and identifying its ability to regulate blood sugar levels and improve insulin resistance.

[0046] Compared with the prior art, the beneficial effects of the present invention are as follows: First, this invention optimizes the extraction process of Cistanche deserticola ethanol extract to achieve the best yield and content of the active ingredient phenylethanoid glycosides. The optimal yield and phenylethanoid glycoside content of Cistanche deserticola ethanol extract (CDEE) are achieved when the ratio of Cistanche deserticola powder to ethanol solution is 1:26, the extraction temperature is 62℃, the ultrasonic time is 26 minutes, the ultrasonic power is 360W, and the extraction time is 60 minutes. Secondly, this invention optimizes the spray drying process of Cistanche deserticola solid beverage. The optimal powder yield of Cistanche deserticola ethanol extract powder (SDP-CDEE) is achieved when the filler (resistant dextrin) content is 15% of the mass of the Cistanche deserticola ethanol extract, the inlet air temperature is 85℃, the solid content (the solid content of the Cistanche deserticola ethanol extract in the aqueous solution) is 10%, and the injection speed is 5 r / min to 10 r / min. This spray drying process, while ensuring the optimal powder yield, does not significantly damage the active ingredients, effectively solving the problem of easily damaged active ingredients. Third, this invention also optimizes the formulation of Cistanche deserticola solid beverage. The highest solubility is achieved with a combination of 24% Cistanche deserticola ethanol extract powder, 29% erythritol, 4% β-cyclodextrin, 20% inulin, 3% konjac powder, 2% citric acid, 2% silica, and 16% resistant dextrin. This optimized formulation solves the problem of poor solubility. Fourth, this invention examines the performance of Cistanche deserticola solid beverage, which has good reconstitution properties and excellent performance in terms of solubility, bulk density and flowability. It also has low hygroscopicity. At the same time, it has no obvious bitter taste, moderate acidity and low sweetness, and a mild overall flavor, effectively solving the problem of poor taste. Fifth, the Cistanche deserticola solid beverage of the present invention contains the active ingredient Cistanche deserticola ethanol extract (CDEE), and the active ingredient Cistanche deserticola ethanol extract was tested in a type 2 diabetic mouse model experiment. The experiment confirmed that the Cistanche deserticola solid beverage of the present invention not only has the ability to regulate blood sugar levels and improve insulin resistance, but also improves glucose and lipid metabolism disorders, reduces oxidative stress damage, and helps protect liver and kidney function.

[0047] Example 10: The powder of Cistanche deserticola ethanol extract was obtained by the following method: The first step involves grinding Cistanche deserticola into powder and sieving it through an 80-mesh sieve to obtain Cistanche deserticola powder. Ethanol solution is then added to the powder, and the mixture is ultrasonically extracted for one hour. After filtration, a primary residue and a primary filtrate are obtained. The primary residue is then extracted a second time using the same ultrasonic extraction process to obtain a secondary residue and a secondary filtrate. The two filtrates are combined, and the filtrate is concentrated under reduced pressure by rotary evaporation and then freeze-dried to obtain Cistanche deserticola ethanol extract (CDEE). The ratio of Cistanche deserticola powder to ethanol solution is 1:26, the extraction temperature is 62℃, the ultrasonic time is 26 minutes, and the ultrasonic power is 360W. The second step involves dissolving the ethanol extract of Cistanche deserticola in water to obtain an aqueous solution of Cistanche deserticola ethanol extract. A filler is then added to the aqueous solution, followed by spray drying to obtain Cistanche deserticola ethanol extract powder (SDP-CDEE). The solid content of the Cistanche deserticola ethanol extract in the aqueous solution is 10%, and the amount of filler added is 15% of the mass of the Cistanche deserticola ethanol extract. During spray drying, the inlet air temperature is 85℃, and the injection speed is 5 r / min to 10 r / min. This Cistanche deserticola solid beverage contains, by weight percentage, 22% Cistanche deserticola ethanol extract powder, 28% erythritol, 3% β-cyclodextrin, 15% inulin, 2% konjac powder, 1% citric acid, 1% silicon dioxide, and 15% resistant dextrin. It is obtained by the following method: Erythritol, β-cyclodextrin, inulin, konjac powder, citric acid, silicon dioxide, and resistant dextrin are added to the Cistanche deserticola ethanol extract powder in sequence and stirred to obtain the Cistanche deserticola solid beverage (SDP-CDEE-SS).

[0048] Example 11: The powder of Cistanche deserticola ethanol extract was obtained by the following method: The first step involves grinding Cistanche deserticola into powder and sieving it through an 80-mesh sieve to obtain Cistanche deserticola powder. Ethanol solution is then added to the powder, and the mixture is ultrasonically extracted for one hour. After filtration, a primary residue and a primary filtrate are obtained. The primary residue is then extracted a second time using the same ultrasonic extraction process to obtain a secondary residue and a secondary filtrate. The two filtrates are combined, and the filtrate is concentrated under reduced pressure by rotary evaporation and then freeze-dried to obtain Cistanche deserticola ethanol extract (CDEE). The ratio of Cistanche deserticola powder to ethanol solution is 1:26, the extraction temperature is 62℃, the ultrasonic time is 26 minutes, and the ultrasonic power is 360W. The second step involves dissolving the ethanol extract of Cistanche deserticola in water to obtain an aqueous solution of Cistanche deserticola ethanol extract. A filler is then added to the aqueous solution, followed by spray drying to obtain Cistanche deserticola ethanol extract powder (SDP-CDEE). The solid content of the Cistanche deserticola ethanol extract in the aqueous solution is 10%, and the amount of filler added is 15% of the mass of the Cistanche deserticola ethanol extract. During spray drying, the inlet air temperature is 85℃, and the injection speed is 5 r / min to 10 r / min. This Cistanche deserticola solid beverage contains, by weight percentage, 26% Cistanche deserticola ethanol extract powder, 30% erythritol, 5% β-cyclodextrin, 25% inulin, 4% konjac powder, 3% citric acid, 3% silica and 17% resistant dextrin, obtained by the following method: Erythritol, β-cyclodextrin, inulin, konjac powder, citric acid, silica and resistant dextrin are added sequentially to the Cistanche deserticola ethanol extract powder and stirred to obtain the Cistanche deserticola solid beverage (SDP-CDEE-SS).

[0049] Example 12: The powder of Cistanche deserticola ethanol extract was obtained by the following method: The first step involves grinding Cistanche deserticola into powder and sieving it through an 80-mesh sieve to obtain Cistanche deserticola powder. Ethanol solution is then added to the powder, and the mixture is ultrasonically extracted for one hour. After filtration, a primary residue and a primary filtrate are obtained. The primary residue is then extracted a second time using the same ultrasonic extraction process to obtain a secondary residue and a secondary filtrate. The two filtrates are combined, and the filtrate is concentrated under reduced pressure by rotary evaporation and then freeze-dried to obtain Cistanche deserticola ethanol extract (CDEE). The ratio of Cistanche deserticola powder to ethanol solution is 1:26, the extraction temperature is 62℃, the ultrasonic time is 26 minutes, and the ultrasonic power is 360W. The second step involves dissolving the ethanol extract of Cistanche deserticola in water to obtain an aqueous solution of Cistanche deserticola ethanol extract. A filler is then added to the aqueous solution, followed by spray drying to obtain Cistanche deserticola ethanol extract powder (SDP-CDEE). The solid content of the Cistanche deserticola ethanol extract in the aqueous solution is 10%, and the amount of filler added is 15% of the mass of the Cistanche deserticola ethanol extract. During spray drying, the inlet air temperature is 85℃, and the injection speed is 5 r / min to 10 r / min. This Cistanche deserticola solid beverage contains, by weight percentage, 24% Cistanche deserticola ethanol extract powder, 29% erythritol, 4% β-cyclodextrin, 20% inulin, 3% konjac powder, 2% citric acid, 2% silica and 16% resistant dextrin, and is obtained by the following method: Erythritol, β-cyclodextrin, inulin, konjac powder, citric acid, silica and resistant dextrin are added to the Cistanche deserticola ethanol extract powder in sequence and stirred to obtain the Cistanche deserticola solid beverage (SDP-CDEE-SS).

[0050] The following sections examine the optimization of the extraction process of the Cistanche deserticola ethanol extract (CDEE) prepared in Example 12 of this invention, the optimization of the spray drying process of the Cistanche deserticola ethanol extract powder (SDP-CDEE), the optimization of the preparation process of the Cistanche deserticola solid beverage (SDP-CDEE-SS), the regulatory effect of the Cistanche deserticola ethanol extract (CDEE) on T2DM mice, and the performance testing of the Cistanche deserticola solid beverage (SDP-CDEE-SS).

[0051] In the following experiments, the ethanol extract of Cistanche deserticola is designated as CDEE, the powder of the ethanol extract of Cistanche deserticola is designated as SDP-CDEE, and the solid beverage of Cistanche deserticola is designated as SDP-CDEE-SS.

[0052] I. Optimization of the extraction process of Cistanche deserticola ethanol extract (CDEE).

[0053] Experimental objective: To investigate the extraction process of CDEE, including the material-to-liquid ratio (Cistanche deserticola powder and ethanol solution), extraction temperature, ultrasonic time, and ultrasonic power.

[0054] Experimental methods and results: The extraction process of CDEE is as follows Figure 1 To Figure 3, Figure 1 To extract the single-factor process optimization experimental results of CDEE, Figure 1 In Figure 1, 'a' represents the effect of the material-to-liquid ratio on the yield and phenylethanoid glycoside content of CDEE; 'b' represents the effect of different extraction temperatures on the yield and phenylethanoid glycoside content of CDEE; 'c' represents the effect of different ultrasonic times on the yield and phenylethanoid glycoside content of CDEE; and 'd' represents the effect of different ultrasonic powers on the yield and phenylethanoid glycoside content of CDEE. Figure 2 shows the experimental results and analysis of variance results of CDEE yield optimization using the CDEE extraction response surface methodology. Figure 2-1 For CDEE yield, Figure 2-2 Figure 3 shows the results of the analysis of variance; Figure 4 shows the experimental results and analysis of variance results of extracting the CDEE response surface to optimize the phenylethanoid content in CDEE. Figure 3-1 The experimental results for the phenylethanoid glycoside content in CDEE are shown in Figure 3-2. The results of the analysis of variance are also presented. The specific experimental procedure is as follows: (1) Investigation of the optimal material-liquid ratio of Cistanche deserticola powder to ethanol solution: To obtain the optimal material-liquid ratio, different material-liquid ratios (1:10, 1:15, 1:20, 1:25, 1:30, 1:35) were selected to study their effects on the yield of Cistanche deserticola ethanol extract and the content of phenylethanoid glycosides. The extraction temperature was kept constant at 50℃, the ultrasonic time at 20 min, and the ultrasonic power at 320 W. Based on this, the material-liquid ratio of Cistanche deserticola powder to ethanol solution was changed to obtain each CDEE. The effects of each CDEE on the yield and phenylethanoid glycoside content were analyzed to determine the optimal material-liquid ratio.

[0055] The effect of different feed-to-liquid ratios on CDEE yield and phenylethanol glycoside content, such as Figure 1 As shown in a, from Figure 1 It can be seen that the extract has the best yield and phenylethanol glycoside content when the material-to-liquid ratio is 1:20 to 1:30.

[0056] (2) Optimal extraction temperature of CDEE: Six different extraction temperatures (30℃, 40℃, 50℃, 60℃, 70℃, and 80℃) were selected to study their effects on the yield of Cistanche deserticola ethanol extract and the content of phenylethanoid glycosides. The material-to-liquid ratio of 1:25, the ultrasonic time of 20 min, and the ultrasonic power of 320 W were kept constant. Based on this, the extraction temperature was changed to obtain various CDEEs. The effects of each CDEE on the yield and phenylethanoid glycoside content were analyzed to determine the optimal extraction temperature.

[0057] The effect of different extraction temperatures on CDEE yield and phenylethanoid glycoside content, such as Figure 1 As shown in b, from Figure 1 b indicates that the extract has the best yield and phenylethanol glycoside content when the extraction temperature is between 50℃ and 60℃.

[0058] (3) Optimal sonication time for CDEE: Six sonication times (5, 10, 15, 20, 25, and 30 minutes) were set to study their effects on the yield and phenylethanoid glycoside content of Cistanche deserticola ethanol extract. The material-to-liquid ratio was kept constant at 1:25, the extraction temperature at 50℃, and the sonication power at 320W. Based on this, the sonication time was changed to obtain each CDEE. The effects of each CDEE on the yield and phenylethanoid glycoside content were analyzed to determine the optimal sonication time.

[0059] The effect of different ultrasound times on CDEE yield and phenylethanoid glycoside content, such as Figure 1 As shown in c, from Figure 1 c indicates that the extract has the best yield and phenylethanol glycoside content when the ultrasonic time is 20 to 30 minutes.

[0060] (4) Optimal ultrasonic power for CDEE: Fifteen ultrasonic powers (200W, 240W, 320W, 360W, 400W, 440W, 480W, 520W, 560W, 600W, 640W, 680W, 720W, 760W, 800W) were set to study their effects on the yield and phenylethanoid glycoside content of Cistanche deserticola ethanol extract. The material-to-liquid ratio was kept constant at 1:25, the extraction temperature at 50℃, and the ultrasonic time at 20 minutes. Based on this, the ultrasonic power was varied to obtain various CDEEs. The effects of each CDEE on the yield and phenylethanoid glycoside content were analyzed to determine the optimal ultrasonic power.

[0061] The effect of different ultrasonic powers on CDEE yield and phenylethanol glycoside content, such as Figure 1 As shown in d, from Figure 1 As can be seen from d, the yield of the extract increases with the increase of ultrasonic power, but the extract has the best phenylethanol glycoside content when the ultrasonic power is 360W.

[0062] (5) Response surface optimization experiment based on single-factor experimental results: Based on the single-factor experimental results, the material-liquid ratio was selected as 1:20 to 1:30; the extraction temperature was 50 to 60℃; the ultrasonic time was 20 to 30 minutes; and the ultrasonic power was 360W. Response surface optimization experiment was conducted. Specifically, 20 experimental schemes (including 6 center points) were designed using Design-Expert 11.0 software. The experimental level settings for each factor are shown in Table 1. By establishing a quadratic polynomial regression model, the effects of each factor and its interaction on the extract yield and phenylethanol glycoside content were analyzed, and the optimal extraction process parameters were finally determined.

[0063] Based on the results of the single-factor experiments, response surface optimization experiments were conducted. The results of the CDEE response surface optimization experiment and its analysis of variance were extracted as follows: Figures 2-1 to 2-2 As shown, the experimental results of extracting the CDEE response surface to optimize the CDEE phenylethanol glycoside content and the results of its analysis of variance are as follows. Figures 3-1 to 3-2 As shown, from Figures 2-1 to 2-2 ,and Figures 3-1 to 3-2 It can be seen from the experimental results that the optimal extraction process conditions are a material-to-liquid ratio of 1:26, an extraction temperature of 62℃, an ultrasonic time of 26 minutes, an actual extract yield of 59.947±0.176%, and an actual phenylethanol glycoside content of 36.189±0.758 mg / g.

[0064] Therefore, the above experiments show that in the CDEE extraction process, the optimal yield of Cistanche deserticola ethanol extract and the optimal content of phenylethanoid glycosides are achieved when the ratio of Cistanche deserticola powder to ethanol solution is 1:26, the extraction temperature is 62℃, the ultrasonic time is 26 minutes, the ultrasonic power is 360W, and the extraction time is 60 minutes.

[0065] II. Optimization of spray drying process for Cistanche deserticola ethanol extract powder (SDP-CDEE).

[0066] Experimental objective: To investigate the spray drying process of SDP-CDEE, including the amount of resistant dextrin added, inlet air temperature, solids content, and injection rate.

[0067] Experimental methods and results: The single-factor experimental results of SDP-CDEE spray drying are as follows: Figure 4 , Figure 4 In the figures, 'a' represents the effect of different dextrin addition amounts on the powder yield, 'b' represents the effect of different inlet air temperatures on the powder yield, 'c' represents the effect of different solid content on the powder yield, and 'd' represents the effect of different injection speeds on the powder yield. The specific experimental procedure is as follows: (1) Investigate the amount of filler (resistant dextrin): Select the amount of filler (resistant dextrin) to be 10%, 15%, 20%, 25% and 30% of the mass of Cistanche deserticola ethanol extract. Under the conditions of air inlet temperature, solid content (solid content of Cistanche deserticola ethanol extract in aqueous solution of Cistanche deserticola ethanol extract) of 10% and injection speed of 5r / min, test the effect of the amount of filler (resistant dextrin) on the powder yield of SDP-CDEE.

[0068] The effect of different filler (resistant dextrin) addition amounts on SDP-CDEE powder yield is as follows: Figure 4 As shown in a, by Figure 4 As can be seen from this, when the amount of filler (resistant dextrin) added is 15% of the mass of Cistanche deserticola ethanol extract, the powder yield of SDP-CDEE is the highest.

[0069] (2) Investigate the air inlet temperature: Select different air inlet temperatures of 70℃, 85℃, 100℃, 115℃ and 130℃, and test the effect of different air inlet temperatures on the powder yield of SDP-CDEE under the following conditions: the amount of filler (resistant dextrin) added is 15% of the mass of Cistanche deserticola ethanol extract, the solid content (the solid content of Cistanche deserticola ethanol extract in the aqueous solution of Cistanche deserticola ethanol extract) is 10%, and the injection speed is 5r / min.

[0070] The effect of different inlet air temperatures on SDP-CDEE powder output rate is as follows: Figure 4 As shown in b, by Figure 4 As can be seen from b, the SDP-CDEE powder output rate is the highest when the inlet air temperature is 85℃.

[0071] (3) Investigate the solid content (solid content of Cistanche deserticola ethanol extract in aqueous solution): Select different solid contents (solid content of Cistanche deserticola ethanol extract in aqueous solution) of 5%, 10%, 15%, 20% and 25%, respectively, and test the effect of different solid contents (solid content of Cistanche deserticola ethanol extract in aqueous solution) on the powder yield of SDP-CDEE under the conditions that the amount of filler (resistant dextrin) added is 15% of the mass of Cistanche deserticola ethanol extract, the air inlet temperature is 85℃ and the injection speed is 5r / min.

[0072] The effect of different solid content (solid content of Cistanche deserticola ethanol extract in aqueous solution) on the powder yield of SDP-CDEE is as follows: Figure 4 As shown in c, by Figure 4 c indicates that the highest powder yield is achieved when the solid content (the solid content of the ethanol extract of Cistanche deserticola in the aqueous solution of Cistanche deserticola ethanol extract) is 10%.

[0073] (4) Introducing injection speed: Introducing injection speeds of 5 r / min, 10 r / min, 15 r / min, 20 r / min, and 25 r / min were selected. Under the conditions that the amount of filler (resistant dextrin) added was 15% of the mass of Cistanche deserticola ethanol extract, the air inlet temperature was 85℃, and the solid content (the solid content of Cistanche deserticola ethanol extract in the aqueous solution of Cistanche deserticola ethanol extract) was 10%, the effect of different injection speeds on the powder yield of SDP-CDEE was tested. Figure 4 d). By Figure 4 Based on the overall production efficiency and powder output rate, the injection speed was determined to be 5 r / min to 10 r / min.

[0074] The effect of different injection rates on the powder yield of SDP-CDEE is as follows: Figure 4 As shown in d, from Figure 4 As can be seen from d, considering both production efficiency and powder output rate, the injection speed is determined to be 5 r / min to 10 r / min.

[0075] Therefore, the above experiments show that in the SDP-CDEE spray drying process, the powder yield of SDP-CDEE is best when the amount of filler (resistant dextrin) added is 15% of the mass of Cistanche deserticola ethanol extract, the air inlet temperature is 85℃, the solid content (the solid content of Cistanche deserticola ethanol extract in the aqueous solution of Cistanche deserticola ethanol extract) is 10%, and the injection speed is 5r / min to 10r / min.

[0076] III. Optimization of the formula for Cistanche deserticola solid beverage (SDP-CDEE-SS).

[0077] Experimental objective: To investigate the optimal formulation of SDP-CDEE-SS. The experiment included determining the optimal addition amounts of inulin and konjac flour, SDP-CDEE, erythritol, β-cyclodextrin, citric acid, and silicon dioxide in SDP-CDEE-SS.

[0078] Experimental methods and results: The optimal formulation diagram of SDP-CDEE-SS is as follows Figure 5 Figure 6 shows the single-factor results of SDP-CDEE-SS optimal formulation optimization. Figure 5 ,in, Figure 5 Figure 6 shows the effect of SDP-CDEE addition on the solubility of SDP-CDEE-SS; Figure 7 shows the effect of erythritol addition on the solubility of SDP-CDEE-SS; Figure 8 shows the effect of β-cyclodextrin addition on the solubility of SDP-CDEE-SS; Figure 9 shows the effect of citric acid addition on the solubility of SDP-CDEE-SS; and Figure 10 shows the effect of silica addition on the solubility of SDP-CDEE-SS. The response surface methodology for optimizing the optimal formulation of SDP-CDEE-SS is shown in Figure 6. The specific experimental procedure is as follows: (1) To investigate the optimal addition amounts of inulin and konjac flour in SDP-CDEE-SS: An orthogonal experiment was designed to compare the inhibition rates of α-glucosidase in different experimental groups. In the experiment, the inulin addition amounts were set at 15%, 20%, and 25%, and the konjac flour addition amounts were set at 2%, 3%, and 4%. The effects of different addition amounts of inulin and konjac flour were evaluated based on the α-glucosidase inhibition rate.

[0079] The results of the orthogonal experiment on the inhibition rate of α-glucosidase by different proportions of inulin and konjac flour in SDP-CDEE-SS are shown in Table 2. As can be seen from Table 2, the highest α-glucosidase inhibition rate was achieved when the addition amounts of inulin and konjac flour were 20% and 3%, respectively.

[0080] (2) Optimal addition of SDP-CDEE in SDP-CDEE-SS: To obtain the SDP-CDEE-SS formulation with the best solubility, the addition amounts of SDP-CDEE were set at 15%, 20%, 25%, 30%, and 35%. The experimental procedure for solubility was as follows: 5 grams of the prepared SDP-CDEE-SS were accurately weighed and added to 40 ml of RO water at 25°C. The mixture was stirred at 100 rpm for 30 seconds using a magnetic stirrer, and then immediately placed in a centrifuge at 10,000 rpm for 15 minutes at 4°C. The supernatant was poured into a pre-weighed petri dish and dried in a 105°C oven until the weight no longer changed. Finally, the solubility was calculated by comparing the ratio of the dried weight to the initial weight, thereby evaluating the effect of different SDP-CDEE addition amounts on the solubility.

[0081] The effect of different SDP-CDEE addition amounts on solubility is as follows: Figure 5 As shown in a, from Figure 5 As can be seen from this, the dissolution rate of SDP-CDEE-SS is highest when the addition amount of SDP-CDEE is 25%.

[0082] (3) Investigate the optimal addition amount of erythritol in SDP-CDEE-SS: Set the addition amount of erythritol to 20%, 25%, 30%, 35% and 40% respectively. The experimental steps for dissolution rate are the same as above. Evaluate the effect of different erythritol addition amounts on dissolution rate.

[0083] The effect of different amounts of erythritol added on the solubility is as follows: Figure 5 As shown in b, from Figure 5 As shown in b, the SDP-CDEE-SS had the highest solubility when the erythritol content was 30%.

[0084] (4) Investigate the optimal addition amount of β-cyclodextrin in SDP-CDEE-SS: Set the addition amount of β-cyclodextrin to 3%, 4%, 5%, 6% and 7% respectively. The experimental steps for solubility are the same as above. Evaluate the effect of different β-cyclodextrin addition amounts on solubility.

[0085] The effect of different β-cyclodextrin addition amounts on solubility is as follows: Figure 5 As shown in c, from Figure 5 As shown in c, the SDP-CDEE-SS had the highest solubility when the β-cyclodextrin addition was 4%.

[0086] (5) Investigate the optimal amount of citric acid added to SDP-CDEE-SS: set the amount of citric acid added to 0.5%, 1%, 1.5%, 2% and 2.5% respectively, and the experimental steps for dissolution rate are the same as above to evaluate the effect of different amounts of citric acid added on dissolution rate.

[0087] The effect of different amounts of citric acid added on the solubility is as follows: Figure 5 As shown in d, from Figure 5 As shown in d, the SDP-CDEE-SS has the highest solubility when the amount of citric acid added is 2%.

[0088] (6) Investigate the optimal amount of silica added in SDP-CDEE-SS: Set the silica addition amount to 1%, 2%, 3%, 4% and 5% respectively, and the experimental steps for dissolution rate are the same as above. Evaluate the effect of different silica addition amounts on dissolution rate.

[0089] The effect of different silica addition amounts on solubility is as follows: Figure 5 As shown in e, from Figure 5 As can be seen from the data, the SDP-CDEE-SS has the highest solubility when the silica content is 2%.

[0090] (7) Response surface optimization experiment based on single-factor experimental results: Based on the single-factor experimental results, the addition amount of SDP-CDEE was selected as 20% to 30%, the addition amount of erythritol was selected as 25% to 35%, and the addition amount of β-cyclodextrin was selected as 3% to 5% for response surface optimization. The Design-Expert 11.0 software was used to design 20 experimental schemes (including 6 center points). The experimental level settings of each factor are shown in Table 3. By establishing a quadratic polynomial regression model, the influence of each factor and its interaction on the solubility was analyzed, and the optimal combination of raw material addition amount was finally determined.

[0091] The response surface methodology results for the optimal formulation of SDP-CDEE-SS are shown in Figure 6. Figure 6 includes... Figure 6-1 and Figure 6-2 , Figure 6-1 The results of the response surface methodology optimization for the optimal formulation of SDP-CDEE-SS are shown in Figure 6-2. Based on the results of the single-factor experiments, the response surface methodology optimization experiments determined the optimal addition amounts of SDP-CDEE-SS to be 24%, erythritol 29%, and β-cyclodextrin 4%.

[0092] Therefore, based on the above experiments, the optimal formulation of SDP-CDEE-SS is: 24% SDP-CDEE, 29% erythritol, 4% β-cyclodextrin, 20% inulin, 3% konjac flour, 2% citric acid, and 2% silica. Finally, 16% resistant dextrin is added as a carrier to maintain solubility and reduce hygroscopicity. The morphology of the SDP-CDEE-SS product prepared with the optimal formulation is shown in the figure below. Figure 7 .

[0093] IV. Performance testing of Cistanche deserticola solid beverage (SDP-CDEE-SS).

[0094] Experimental objective: To investigate the reconstitution properties, solubility, bulk density, flowability, and hygroscopicity of the SDP-CDEE-SS of this invention, in order to ensure the quality and stability of the product.

[0095] Experimental methods: Reconstitution properties: Referring to relevant regulations for instant products such as solid beverages and instant coffee, a percentage system was used, with dispersibility weighted at 70% and wettability weighted at 30%. The experiment was conducted in triplicate, and the average value was taken. For dispersibility: 10g of sample was accurately weighed, added to 150mL of boiling water to form a homogeneous liquid, allowed to stand for 5 minutes, and then passed through a 100-mesh sieve. After draining the water from the sieve, the sample was weighed again; the difference between the weight of the sieve and the weight of the empty sieve was the weight of the filtered material, m1. The dispersibility of the fruit powder was evaluated based on the weight of the filtered material; the heavier the filtered material, the worse the dispersibility, and vice versa.

[0096] The dispersion is calculated as shown in Formula 1: Dispersion (%) = (1 - m1 / msample) * 70 (Formula 1).

[0097] Wettability: Divide the filtrate obtained from the dispersibility test into two portions. Heat one portion in boiling water for 20 minutes, cool to room temperature, and take 5 mL of the solution. Dilute the solution 5 times and measure its absorbance value as the baseline value A0. Take 5 mL of the other portion, dilute it 5 times, and measure its absorbance value A1. The ratio of absorbance value A1 to the baseline value A0 is the wettability evaluation index. The higher the ratio, the better the wettability; conversely, the lower the ratio, the worse the wettability.

[0098] The calculation of wettability is shown in Formula 2: wettability (%) = (A1 / A0) * 30 (Formula 2).

[0099] Solubility: Accurately weigh 5 grams of the prepared sample and add 40 ml of 85°C RO water for a dissolving test. Stir at 100 rpm for 30 seconds using a magnetic stirrer, then immediately centrifuge at 10,000 rpm for 15 minutes at 4°C. Pour the supernatant into a pre-weighed petri dish and dry in a 105°C oven until the weight no longer changes. Finally, calculate the solubility by comparing the ratio of the dried weight to the initial weight.

[0100] Bulk density: Reflects the tightness of the sample during packaging and storage. Accurately weigh 10g of sample, transfer it evenly to a 5mL graduated cylinder using a funnel, measure the radius r of the graduated cylinder and the height h of the sample, calculate the volume of SDP-CDEE-SS, and further calculate the bulk density.

[0101] The bulk density is calculated as shown in Formula 3. (Equation 3).

[0102] Flowability: This test assesses the flowability of samples during packaging and transportation. The funnel is fixed 8 cm above the table, and 10 g of sample is slowly poured into it, allowing it to fall naturally and form a conical powder heap. The radius r and height h of the heap are measured, and the angle of repose is calculated. The experiment is performed in triplicate, and the average value is taken.

[0103] The angle of repose is calculated as shown in Formula 4. (Equation 4).

[0104] Hygroscopicity: The hygroscopicity curve can reflect the hygroscopic characteristics of the sample under different humidity conditions. Accurately weigh 1g of sample and place it in an environment with 75% humidity constructed with saturated saline 24h in advance. Repeat the experiment 3 times at 0.5h, 1h, 1.5h, 2h, 6h, 12h, 18h, and 24h, and calculate the hygroscopicity rate using the following formula.

[0105] The moisture absorption rate is calculated using formula 5: Moisture absorption rate (%) = (m 样 - m 初 ) / m 初 *100% (Formula 5).

[0106] Sensory Evaluation with Electronic Tongue: To evaluate the sensory characteristics of solid beverages, electronic tongue testing was conducted. During the testing process, samples were dissolved in RO water at a fixed ratio to ensure consistent solubility. The electronic tongue device simulated the sensory responses of the human tongue. A reference solution prepared from KCl and tartaric acid was used as a standard solution to measure the sourness, bitterness, astringency, bitter aftertaste, astringent aftertaste, umami, richness (umami aftertaste), saltiness, and sweetness of the solid beverages. Each sample underwent three independent tests, and the data were compared and analyzed with standard taste data to ultimately derive the intensity values ​​of each taste attribute.

[0107] Experimental results: The results of reconstitution, solubility, bulk density and flowability are shown in Table 4. As can be seen from Table 4, the SDP-CDEE-SS prepared by this invention has good reconstitution properties and performs excellently in terms of solubility, bulk density and flowability. Specifically, it has good reconstitution properties, with a solubility of over 90% when dissolved in RO water at 85℃, and it dissolves rapidly and is not prone to clumping; the bulk density is moderate, which is convenient for packaging and transportation; and the flowability is good, which ensures the stability of the product during production and storage.

[0108] Hygroscopic results as follows Figure 8 As shown, the SDP-CDEE-SS prepared by this invention has low hygroscopicity, but the hygroscopicity increases linearly under high humidity. Therefore, high humidity environments need to be avoided during storage and transportation to ensure the best quality of the product.

[0109] Sensory results of electronic tongue, such as Figure 9As shown in Table 5, from Figure 9 As shown in Table 5, the sensory evaluation results of the electronic tongue indicate that the SDP-CDEE-SS prepared in this invention has no obvious bitter taste, moderate acidity and low sweetness, and a mild overall flavor. This flavor characteristic precisely matches the product positioning for health-conscious consumers.

[0110] Therefore, as can be seen from the above experiments, the SDP-CDEE-SS prepared by this invention has good reconstitution properties and performs excellently in terms of solubility, bulk density and flowability, ensuring the stability of the product during production and storage. It has low hygroscopicity, and high humidity environments should be avoided during storage and transportation to ensure the best quality of the product.

[0111] V. Regulatory effect of Cistanche deserticola ethanol extract (CDEE) on T2DM mice.

[0112] Experimental objective: To investigate the regulatory effect of CDEE prepared in Example 10 of this invention on T2DM mice.

[0113] Experimental methods and results: Establishment of a T2DM mouse model: Several healthy male mice were selected and acclimatized for one week. A type 2 diabetes model was then induced using streptozotocin (STZ), resulting in a T2DM mouse model. After successful modeling, the mice were randomly divided into a positive control group (MET), a model group, and a CDEE intervention group. Mice in each group had free access to food and water during the experiment, and their food intake, water intake, and weight changes were continuously recorded. Mice in the intervention group were administered CDEE by gavage at a predetermined dose, while the control group received an equal volume of the solvent.

[0114] The modeling data for T2DM mice is shown in Figure 10. Figure 10 includes... Figure 10-1 and Figure 10-2 , Figure 10-1 In this context, 'a' represents food intake, 'b' represents water intake, and 'c' represents weight change. Figure 10-2 In this context, d represents TC (total cholesterol), e represents TG (triglycerides), f represents LDL-C (low-density lipoprotein), g represents GL (glycerol), h represents NEFA (free fatty acids), and i represents FBG (fasting blood glucose). Figure 10-1 and 10-2 In the figure, NFD represents the normal diet group, and HFD represents the high-fat diet group. The data on CDEE's improvement of the physiological state of T2DM mice are shown in Figure 11. Figure 11-1 In this context, 'a' represents food intake and 'b' represents water intake. Figure 11-2In Figure 10, c represents weight change, d represents blood glucose, and e represents body size comparison. Additionally, in Figure 11, NFD represents the normal diet group, T2DM represents the model group, MET-positive control group, and CDEE represents the CDEE gavage treatment group. Figure 10 shows that the T2DM mouse model was successfully established. Figure 11 shows that the physiological state of the T2DM mice was significantly improved after gavage treatment with Cistanche deserticola ethanol extract.

[0115] Improving oral glucose tolerance and insulin tolerance: T2DM mice underwent oral glucose tolerance tests (OGTT) and insulin tolerance tests (ITT) after a certain intervention period. In the OGTT, mice were fasted and then administered glucose solution by gavage, with blood glucose levels measured at different time points. In the ITT, mice were fasted and then injected intraperitoneally with insulin, with blood glucose changes measured at different time points to evaluate the mice's glucose utilization capacity and insulin sensitivity. The results of CDEE in improving oral glucose tolerance and insulin tolerance in T2DM mice are shown below. Figure 12 As shown, from Figure 12 It can be seen that oral glucose tolerance and insulin tolerance were improved in T2DM mice after drug treatment.

[0116] Biochemical indicators were examined: After the experiment, blood samples were collected from mice, and serum was separated to detect relevant biochemical indicators, including glucose metabolism indicators, lipid metabolism indicators, oxidative stress indicators, and liver and kidney function indicators. Among them, glucose metabolism indicators were used to evaluate blood glucose regulation, lipid metabolism indicators were used to reflect lipid metabolism status, oxidative stress indicators were used to evaluate the level of oxidative damage in the body, and liver and kidney function indicators were used to reflect the functional status of related organs.

[0117] CDEE improves glucose metabolism in T2DM mice. Results are as follows: Figure 13 As shown, a represents FINS (fasting insulin), b represents HOMA-IR (insulin resistance index), c represents HOMA-IS (insulin sensitivity index), d represents GSP (glycated serum protein), and e represents GLP-1 (glucagon glycopeptide-1). The results of CDEE improving lipid metabolism in T2DM mice are shown below. Figure 14 As shown, a represents TC (total cholesterol), b represents TG (triglycerides), c represents LDL-C (low-density lipoprotein), d represents GL (glycerol), and e represents NEFA (free fatty acids). The results of CDEE improving oxidative stress damage in T2DM mice are shown below. Figure 15 As shown, where a is SOD (superoxide dismutase), b is MDA (malondialdehyde), c is CAT (catalase), and d is GPX (glutathione peroxidase); CDEE protects against liver and kidney damage in T2DM mice as shown. Figure 16 As shown, a represents the heart, b represents the liver, c represents the spleen, d represents the lungs, e represents the kidneys, and f represents the pancreas. From... Figures 13 to 16It can be seen that CDEE feeding improved glucose metabolism, lipid metabolism, oxidative stress damage, and liver and kidney damage in T2DM mice.

[0118] Safety evaluation: After euthanizing the mice, major organs (including liver, kidneys, and pancreas) were dissected, weighed, and organ indices were calculated to determine the effects of CDEE on mouse organs. The effects of CDEE on organ indices in T2DM mice are as follows: Figure 17 As shown, a represents GOT (aspartate aminotransferase), b represents GPT (alanine aminotransferase), c represents the liver of mice in each group, d represents CRE (creatinine), e represents BUN (blood urea nitrogen), and f represents the kidney of mice in each group. Figure 17 It can be seen that CDEE has no significant effect on organs in T2DM, and has no significant effect on organ indices of the heart, liver, spleen, lungs, kidneys and pancreas, indicating that the volume of these organs is not significantly affected by drug intervention.

[0119] Therefore, as can be seen from the above experiments, the active ingredient CDEE in the Cistanche deserticola solid beverage of the present invention not only has the ability to regulate blood sugar levels and improve insulin resistance, but also improve glucose and lipid metabolism disorders, reduce oxidative stress damage, and help protect liver and kidney function.

[0120] In summary, this invention first obtains an ethanol extract of Cistanche deserticola through an optimal extraction process, then uses a spray drying process to obtain Cistanche deserticola ethanol extract powder with a filler (resistant dextrin), and finally, inulin and konjac powder are compounded into the Cistanche deserticola ethanol extract powder to obtain a Cistanche deserticola solid beverage. The Cistanche deserticola solid beverage of this invention has good mixing properties, solubility, stability, taste and low hygroscopicity, and is suitable for diabetic patients and people who need antioxidants.

[0121] The above technical features constitute the embodiments of the present invention, which have strong adaptability and implementation effect. Unnecessary technical features can be added or removed according to actual needs to meet the needs of different situations.

Claims

1. A solid beverage made from Cistanche deserticola, characterized in that... The ingredients, by weight percentage, include 22% to 26% Cistanche deserticola ethanol extract powder, 28% to 30% erythritol, 3% to 5% β-cyclodextrin, 15% to 25% inulin, 2% to 4% konjac flour, 1% to 3% citric acid, 1% to 3% silica and 15% to 17% resistant dextrin.

2. The Cistanche deserticola solid beverage according to claim 1, characterized in that... The raw materials, by weight percentage, include 24% Cistanche deserticola ethanol extract powder, 29% erythritol, 4% β-cyclodextrin, 20% inulin, 3% konjac flour, 2% citric acid, 2% silicon dioxide and 16% resistant dextrin.

3. The Cistanche deserticola solid beverage according to claim 1 or 2, characterized in that... The ethanol extract powder of Cistanche deserticola was obtained by the following method: The first step is to crush and sieve the required amount of Cistanche deserticola to obtain Cistanche deserticola powder. Then, add ethanol solution to the Cistanche deserticola powder, extract by ultrasonication, and separate by vacuum filtration to obtain filtrate. After the filtrate is concentrated by rotary evaporation under reduced pressure and freeze-dried, Cistanche deserticola ethanol extract is obtained. The second step involves dissolving the ethanol extract of Cistanche deserticola in water to obtain an aqueous solution of the ethanol extract of Cistanche deserticola. After adding a filler to the aqueous solution of the ethanol extract of Cistanche deserticola and spray drying it, the ethanol extract powder of Cistanche deserticola is obtained.

4. The Cistanche deserticola solid beverage according to claim 3, characterized in that... In the first step, the ratio of Cistanche deserticola powder to ethanol solution is 1:20 to 30, and the mass concentration of ethanol solution is 65% to 75%.

5. The Cistanche deserticola solid beverage according to claim 3 or 4, characterized in that... In the first step, the ultrasonic extraction conditions are as follows: extraction temperature is 50℃ to 70℃, ultrasonic time is 20 to 30 minutes, ultrasonic power is 360W, and extraction time is 60 minutes.

6. The Cistanche deserticola solid beverage according to any one of claims 3 to 5, characterized in that... In the second step, the solid content of the ethanol extract of Cistanche deserticola in the aqueous solution is 8% to 12%, and the amount of filler added is 10% to 20% of the mass of the ethanol extract of Cistanche deserticola. The filler is resistant dextrin.

7. The Cistanche deserticola solid beverage according to any one of claims 3 to 6, characterized in that... In the second step, during spray drying, the inlet air temperature is 80℃ to 90℃, and the injection rate is 5r / min to 10r / min.

8. The Cistanche deserticola solid beverage according to any one of claims 3 to 7, characterized in that... In the first step, sieving involves passing the material through an 80-mesh sieve.

9. The Cistanche deserticola solid beverage according to any one of claims 1 to 8, characterized in that... The following method was used to obtain a Cistanche deserticola solid beverage: Erythritol, β-cyclodextrin, inulin, konjac powder, citric acid, silicon dioxide, and resistant dextrin were added sequentially to the Cistanche deserticola ethanol extract powder and stirred to obtain the beverage.

10. A method for preparing a Cistanche deserticola solid beverage according to any one of claims 1 to 8, characterized in that... The following method is used: Erythritol, β-cyclodextrin, inulin, konjac powder, citric acid, silicon dioxide and resistant dextrin are added sequentially to the ethanol extract powder of Cistanche deserticola and stirred to obtain Cistanche deserticola solid beverage.

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