A nutritional functional fruit juice beverage for improving postprandial blood glucose levels and its preparation method

Abstract

This invention discloses a nutritious functional fruit juice beverage for improving postprandial blood glucose levels and its preparation method, belonging to the technical field of functional foods or health foods. This nutritious functional fruit juice beverage is a compound sea buckthorn juice beverage formed by using sea buckthorn juice, sea buckthorn leaf extract, and mulberry leaf extract as the main raw materials, supplemented with loquat concentrate, inulin, monk fruit extract, and other functional components. This invention verified the product's function of improving postprandial blood glucose levels by constructing a hyperglycemic rat model. This nutritious functional fruit juice beverage achieves its function through a full-link blood glucose control mechanism that inhibits carbohydrate absorption, enhances insulin sensitivity, and reduces hepatic glucose output, as well as by improving the body's antioxidant capacity. This invention provides a theoretical basis and technical support for the development and application of foods that improve postprandial blood glucose levels.

Description

Technical Field

[0001] This invention relates to the field of functional food or health food technology, and in particular to a nutritious functional fruit juice beverage that improves postprandial blood glucose levels and its preparation method. Background Technology

[0002] The "Healthy China Action - Diabetes Prevention and Control Action Implementation Plan (2024-2030)" requires the following: a diabetes awareness rate of ≥60% among residents aged 18 and above; a standardized management service rate of ≥70% for type 2 diabetes patients at the primary level; and continuous improvement in diabetes treatment rates, control rates, and complication screening rates. According to national epidemiological data from 2023, the number of diabetes patients aged 20 and above in my country has reached 233 million, with a prevalence rate of 11.2%. Furthermore, diabetes is showing a trend towards affecting younger people; among young adults aged 20 to 24, one in 14 has diabetes. The prediabetes detection rate among people under 35 years old has reached as high as 20%, with approximately 350 million people in my country in the prediabetes stage. Despite the large number of patients, nearly half (approximately 48%) of diabetes patients have not yet been diagnosed. Among those diagnosed, the treatment rate and blood glucose control target achievement rate are both less than 40%.

[0003] Despite the large number of people with diabetes, genetic factors account for only about 10% of the risk, while lifestyle factors account for as much as 60%. Sedentary lifestyles, high-refined carbohydrate diets, lack of exercise, staying up late, and excessive stress are the main causes of insulin resistance and the increasing prevalence of diabetes among younger people. The prevalence rate in Beijing, Tianjin, Shanghai, and other cities far exceeds the national average, showing a pattern of "higher in the north and lower in the south, and higher in urban areas than in rural areas." More than 800,000 people die from diabetes-related diseases in my country each year.

[0004] The "Guidelines for the Prevention and Treatment of Diabetes in China (2024 Edition)" emphasizes the principle of "individualized blood sugar control." Changing unhealthy lifestyles and increasing insulin sensitivity are the fundamental solutions for preventing and managing diabetes.

[0005] Ancient medical texts record that sea buckthorn was primarily used by ethnic minorities, characterized by its sour, astringent, and warm properties, and possesses functions of promoting blood circulation, resolving phlegm, strengthening the stomach, and warming yang, primarily treating "lung-benefiting and fluid-generating effects." Mulberry leaves, on the other hand, were primarily used by the Han Chinese, characterized by their sweet, bitter, and cold properties, and possess functions of clearing heat, moistening dryness, nourishing yin, and improving eyesight, primarily treating "lung and stomach dryness and heat," with clear records of "lowering blood sugar and quenching thirst." However, the two are rarely used together. Modern research shows that mulberry leaves inhibit α-glucosidase activity; sea buckthorn improves microcirculation, protects blood vessels, and quenches thirst. The malachite alcohol in sea buckthorn juice enhances insulin sensitivity, delays intestinal glucose absorption, and protects pancreatic β-cells; the corosolic acid in sea buckthorn leaves inhibits α-glucosidase, inhibits hepatic gluconeogenesis, promotes glucose absorption, and improves insulin resistance and oxidative stress.

[0006] Currently, no products have combined sea buckthorn pulp, sea buckthorn leaf extract, and mulberry leaf extract and applied them to the development of functional foods for blood sugar control. Summary of the Invention

[0007] To address insulin resistance and hyperglycemia after meals in individuals with prediabetes, reverse the progression of diabetes, improve insulin sensitivity, and enhance glucose tolerance, this invention provides a nutritious functional fruit juice beverage that improves postprandial blood glucose levels and its preparation method.

[0008] To achieve the above objectives, the present invention adopts the following technical solution: In a first aspect, the present invention provides a nutritious functional fruit juice beverage that improves postprandial blood glucose levels.

[0009] This nutritious functional fruit juice beverage includes: sea buckthorn pulp, mulberry leaf extract, and sea buckthorn leaf extract.

[0010] Furthermore, in the aforementioned nutritious functional fruit juice beverage, the mass ratio of sea buckthorn pulp to mulberry leaf extract and sea buckthorn leaf extract is 125:10 to 40:3.

[0011] Furthermore, the nutritional functional fruit juice beverage also includes loquat concentrate, monk fruit extract, inulin, and other components.

[0012] Furthermore, the sea buckthorn pulp is one or more of the following: Chinese sea buckthorn subspecies, Yulu sea buckthorn, Mongolian sea buckthorn subspecies and Central Asian sea buckthorn subspecies hybrid large-fruited sea buckthorn, and the content of white malachite alcohol is not less than 240mg / 100mL.

[0013] Furthermore, the mulberry leaf extract contains not less than 2% 1-deoxynojirimycin (1-DNJ).

[0014] Furthermore, the sea buckthorn leaf extract is extracted using a subcritical water extraction process, and its corosolic acid content is not less than 2%.

[0015] As a preferred embodiment, the nutritional functional fruit juice beverage comprises the following components by weight: 50-70 parts sea buckthorn pulp, 5-10 parts loquat concentrate, 1-2 parts mulberry leaf extract, 1-2 parts sea buckthorn leaf extract, 5-10 parts inulin, 1-3 parts monk fruit extract, and 3-37 parts water.

[0016] Furthermore, the nutritional functional fruit juice beverage improves postprandial blood glucose levels through a full-chain blood glucose control approach that inhibits carbohydrate absorption, enhances insulin sensitivity, and reduces hepatic glucose output.

[0017] Furthermore, the nutritional functional fruit juice beverage combines prebiotics (inulin) and natural sugar substitutes (monk fruit extract) to improve the intestinal environment and help stabilize blood sugar, while solving the problems of poor taste and low compliance of sea buckthorn juice-based sugar-controlling foods.

[0018] Furthermore, the nutritional functional fruit juice beverage improves postprandial blood glucose by increasing the levels of superoxide dismutase (SOD) and / or glutathione peroxidase (GH-Px) in the body's serum and / or reducing the levels of malondialdehyde (MDA) throughout the entire process.

[0019] In one specific embodiment of the present invention, the nutritional functional fruit juice beverage works through the following dual mechanisms: (a) Antioxidant mechanism: by increasing the activity of SOD and GSH-Px in serum, reducing MDA level, and enhancing antioxidant capacity; (b) Regulation of blood glucose metabolism: by inhibiting α-glucosidase activity and increasing insulin sensitivity, controlling postprandial blood glucose level.

[0020] In one specific embodiment of the present invention, the total fruit juice content in the compound sea buckthorn juice nutritional functional fruit juice beverage is not less than 60% (by weighing). The content of sea buckthorn pulp accounts for 30% to 80% of the total mass, preferably 50%.

[0021] In one specific embodiment of the present invention, the nutritional functional fruit juice beverage is composed of sea buckthorn pulp and sea buckthorn leaf extract, wherein the sea buckthorn raw material used for the sea buckthorn pulp is the Chinese sea buckthorn subspecies (small-fruited sea buckthorn), the sea buckthorn pulp contains not less than 0.2% cymenol, and the amount of sea buckthorn leaf extract added is not less than 1.2%.

[0022] In another specific embodiment of the present invention, the nutritional functional fruit juice beverage is composed of sea buckthorn pulp and mulberry leaf extract, wherein the 1-DNJ content of the mulberry leaf extract is not less than 2%, and the 1-DNJ content in the final product is not less than 10 mg / 100 mL.

[0023] In another specific embodiment of the present invention, the nutritional functional fruit juice beverage is composed of sea buckthorn pulp, mulberry leaf extract and sea buckthorn leaf extract, wherein the 1-DNJ content of the mulberry leaf extract is not less than 2%, and the 1-DNJ content in the final product is not less than 10 mg / 100 mL; the corosolic acid content of the sea buckthorn leaf extract is not less than 2.0 mg / 100 mL.

[0024] Furthermore, the loquat concentrate raw material has a solids content of 70°Brix, and each 100g of compound sea buckthorn juice contains 1.5-5g of loquat concentrate. The inulin is derived from chicory and is added at 3%-6% of the total mass, preferably 5%.

[0025] Secondly, the present invention provides a method for preparing the above-mentioned nutritional functional fruit juice beverage that improves postprandial blood glucose levels, the specific preparation steps of which include: (1) Preparation of materials: Select qualified raw materials according to the weight ratio of each raw material in the compound sea buckthorn juice to be prepared, and determine the amount of each raw material.

[0026] (2) Mixing and homogenization: Pump / add the selected raw materials into the mixing tank according to the amount, stir at 60-120 rpm for 15-30 minutes, filter through an 80-100 mesh tubular filter, and then homogenize at 10-20 MPa pressure.

[0027] (3) Sterilization and filling: After homogenization, the material is degassed under vacuum of -0.6 to 0.5 MPa and then enters the ultra-high temperature instantaneous sterilization equipment. After being maintained at 105 to 140°C for 5 to 15 seconds, it is cooled to 15 to 30°C, pumped into a sterile temporary storage tank, and then sterilely filled to obtain the compound sea buckthorn juice beverage.

[0028] Furthermore, the present invention also provides a process for producing sea buckthorn pulp: frozen fruits of the Chinese sea buckthorn subspecies are washed, thawed in a tunnel, pulped by a double-stage pulper, then screened and filtered to remove coarse pulp residue, then removed by a horizontal spiral centrifuge to remove fine pulp residue, and then centrifuged by a three-phase disc centrifuge to obtain sea buckthorn pulp. After removing some organic acids by passing through a macroporous adsorption resin, the pulp is concentrated to 14±0.5°Brix by a five-effect / three-effect vacuum falling film, and then frozen and stored to obtain standardized sea buckthorn pulp.

[0029] The core issues of type 2 diabetes are insulin resistance and insufficient secretion from pancreatic beta cells. Although type 2 diabetes is not caused by a single factor, but rather by the long-term combined effects of multiple factors such as genetics, lifestyle, age, and obesity, genetic and familial factors account for only 10% of type 2 diabetes cases. The majority of cases are caused by excess fat due to obesity and overweight, leading to insulin resistance—meaning the body is less sensitive to insulin, making it difficult to lower blood sugar. This is reversible in the early stages. An improper diet high in sugar, fat, and refined carbohydrates (sweetened drinks, pastries, refined rice and flour) leads to excessive calorie intake. Combined with a sedentary lifestyle, low muscle mass, and reduced calorie expenditure, insulin sensitivity decreases. Chronic sleep deprivation disrupts hormonal rhythms, raising blood sugar and exacerbating insulin resistance. Long-term stress and emotional tension increase cortisol levels, leading to elevated blood sugar and fat accumulation. These unhealthy lifestyle habits are also major causes of type 2 diabetes. Of course, with age, especially in middle-aged and elderly people over 40, the natural decline in pancreatic function and slower metabolism can also lead to type 2 diabetes. Patients with other metabolic syndromes (hypertension, hyperlipidemia, hyperuricemia) and fatty liver have a significantly increased risk of diabetes, eventually developing type 2 diabetes. This application aims to alleviate hyperglycemia by inhibiting α-glucosidase, which digests ingested carbohydrates, increasing insulin sensitivity, or accelerating carbohydrate metabolism.

[0030] 1-Deoxynojirimycin in mulberry leaves inhibits α-glucosidase, while corosolic acid in sea buckthorn leaf extract is known as plant insulin, regulating blood sugar through pathways such as promoting glucose transport, improving insulin sensitivity, and inhibiting gluconeogenesis. Pestiligolein in sea buckthorn pulp can regulate glucose and lipid metabolism by activating pathways such as AMPK.

[0031] Explanation of the technical concept of this invention: The core issues of type 2 diabetes are insulin resistance and insufficient secretion from pancreatic β cells. This application aims to alleviate hyperglycemia by inhibiting α-glucosidase in ingested carbohydrates, enhancing insulin sensitivity, and accelerating carbohydrate metabolism. 1-DNJ in mulberry leaves inhibits α-glucosidase; corosolic acid in sea buckthorn leaf extract is known as plant insulin, promoting glucose transport, improving insulin sensitivity, and inhibiting gluconeogenesis; and malachite alcohol in sea buckthorn pulp can regulate glucose and lipid metabolism by activating pathways such as AMPK.

[0032] Compared to existing technologies, this invention innovatively integrates "sea buckthorn juice + sea buckthorn leaf + mulberry leaf" to regulate blood sugar by using mulberry leaf extract and / or sea buckthorn leaf extract, combined with standardized Chinese sea buckthorn subspecies sea buckthorn pulp. It simultaneously addresses postprandial hyperglycemia symptoms in individuals with yin deficiency, dryness and heat, blood stasis, phlegm and dampness constitution through "clearing heat and warming yang", "moistening dryness and promoting blood circulation", and "lowering blood sugar and protecting blood vessels". It has clear animal experimental verification, good biosafety, and broad application prospects.

[0033] Compared with the prior art, the beneficial effects of the present invention are: 1. Compared with the prior art, the present invention uses mulberry leaf extract and / or sea buckthorn leaf extract and / or a combination of both, combined with standardized Chinese sea buckthorn subspecies (small-fruited sea buckthorn) sea buckthorn pulp to form a compound sea buckthorn juice. Experiments have shown that when C56 rats were fed the compound sea buckthorn juice of this application while on a high-fat diet, the model was successfully established, and the compound sea buckthorn juice could slow down the formation of type 2 diabetes without changing dietary habits, thereby improving postprandial blood glucose.

[0034] 2. The application of a composition for improving postprandial blood glucose levels provided by this invention innovatively integrates "sea buckthorn juice + sea buckthorn leaves + mulberry leaves" to regulate blood glucose. It simultaneously addresses the symptoms of postprandial hyperglycemia in individuals with yin deficiency, dryness and heat, blood stasis, phlegm and dampness constitution through "clearing heat and warming yang", "moistening dryness and promoting blood circulation", and "lowering blood sugar and protecting blood vessels". It has clear animal experimental verification, good biosafety and broad application prospects, is suitable for industrial promotion, and is expected to play an important role in the field of dietary nutrition. Attached Figure Description

[0035] Figure 1 This is a graph showing the effect of the experimental compound sea buckthorn juice on glucose tolerance in diabetic rats in this invention. Figure 2 A graph showing the effect of volunteers drinking the composition proposed in this invention before meals on postprandial blood glucose levels. Detailed Implementation

[0036] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with existing known technologies. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0037] Example 1: Preparation of the compound sea buckthorn juice of this application (1) Select the raw materials according to the weight ratio of sea buckthorn pulp, mulberry leaf extract and / or sea buckthorn leaf extract, loquat juice, inulin, monk fruit extract and purified water in the compound sea buckthorn juice to be prepared, and determine the amount of each raw material.

[0038] (2) Pump the selected raw materials into the mixing tank according to the amount, stir slowly at room temperature (20-30℃) for 15-30 minutes, homogenize at 10-20MPa, degas, sterilize at 115-137℃ for 15-30s with ultra-high temperature instantaneous (UHT) and cool to room temperature (20-30℃). Fill into upright composite packaging bags in a sterile environment to obtain the compound sea buckthorn juice that improves postprandial blood glucose levels.

[0039] The specific steps are as follows: Step 1: Preparation of sea buckthorn pulp and selection of high-quality raw materials.

[0040] The production process of sea buckthorn pulp is as follows: The Chinese sea buckthorn subspecies or Yulu sea buckthorn frozen fruit is ultrasonically bubbled and thawed in a tunnel, then pulped by a double-stage pulper, then screened and filtered through an 80-mesh vibrating screen to remove coarse pulp residue, then removed by a horizontal spiral centrifuge to remove fine pulp residue, and then centrifuged by a three-phase disc centrifuge to obtain sea buckthorn pulp. After removing some organic acids by passing through a macroporous adsorption resin, it is concentrated to 14±0.5°Brix by a five-effect / three-effect vacuum falling film, and then frozen and stored to obtain standardized sea buckthorn pulp.

[0041] Table 1. Raw materials and specifications for Example 1 Step 2: Determine the quality of the raw materials to be used.

[0042] Step 3: Based on the weight ratio of each raw material in the compound sea buckthorn juice to be prepared, this embodiment prepared three compound sea buckthorn juices with different component ratios, namely, experimental compound sea buckthorn juice 1, experimental compound sea buckthorn juice 2, and experimental compound sea buckthorn juice 3. The proportions of each raw material component in experimental compound sea buckthorn juice 1, experimental compound sea buckthorn juice 2, and experimental compound sea buckthorn juice 3 are shown in the table below.

[0043] Table 2. Content of each ingredient in 1000g of each experimental compound sea buckthorn juice Step 4: According to the dosage of each raw material component in Experimental Compound Seabuckthorn Juice 1, Experimental Compound Seabuckthorn Juice 2, and Experimental Compound Seabuckthorn Juice 3, pump each experimental compound seabuckthorn juice raw material into the mixing tank. After slow stirring at room temperature (20-30℃) for 15-30 minutes, homogenize at 10-20MPa, degas, and then subject to ultra-high temperature instantaneous heating (UHT) at 115-137℃ for 15-30 seconds, cool to room temperature (20-30℃), and cold fill into upright composite packaging bags in a sterile environment to obtain Experimental Compound Seabuckthorn Juice 1, Experimental Compound Seabuckthorn Juice 2, and Experimental Compound Seabuckthorn Juice 3, which have the effect of improving postprandial blood glucose levels.

[0044] Step 5: The physicochemical properties of the obtained experimental compound sea buckthorn juice were determined as follows: Table 3. Physicochemical properties of the experimental compound sea buckthorn juices obtained in the examples The sensory, physicochemical, and microbiological indicators of the compound sea buckthorn juice at the end of the accelerated shelf-life experiment all met the requirements for fruit juice beverages.

[0045] Example 2: An experiment on the efficacy of the experimental compound sea buckthorn juice 1-3 prepared in Example 1 in improving postprandial blood glucose levels.

[0046] To demonstrate that the compound sea buckthorn juice of this invention has the function of improving postprandial blood glucose levels in people with hyperglycemia, this invention first conducted an experimental experiment using normal male SD rats as experimental subjects, according to the guidelines for functional testing and evaluation of health food. The rats were divided into a blank control group, juice group 1 (experimental compound sea buckthorn juice 1), juice group 2 (experimental compound sea buckthorn juice 2), and juice group 3 (experimental compound sea buckthorn juice 3). The blank control group was administered 1 mL / 100g of water by gavage daily, while the experimental groups were administered 1 mL / 100g of water by gavage daily at a high dose level. After 30 days of normal maintenance diet feeding, it was found that compared with the blank control group, the three compound sea buckthorn juices had no significant effect on the weight and blood glucose of normal rats (after fasting for 3-5 hours) (Tables 4 and 5, t-test, p>0.1).

[0047] Table 4. Weight changes in normal rats during the experiment (unit: g) Table 5. Changes in fasting blood glucose in normal rats during the experiment (unit: mmol / L) Based on the guidelines for functional testing and evaluation of health foods, and taking the phenomenon that 90% of people with hyperglycemia suffer from type II diabetes due to insulin resistance and disordered glucose and lipid metabolism as a basis, this invention selected healthy male SD rats (150... Rats weighing 20g were used as experimental subjects. They were fed a standard maintenance diet for 3-5 days, fasted for 3-4 hours, and tail blood was collected. Blood glucose levels were measured before glucose administration (0 hours) and at 0.5 and 2 hours after administration of 2.5g / kg BW glucose. These were used as baseline values ​​for the batch of animals. Five groups were formed based on 0 and 0.5-hour blood glucose levels: one blank control group, one model control group, and three experimental groups, with 15 rats in each group. The blank control group received no treatment, the model control group received 1mL / 100g water, and the experimental groups received 1mL / 100g of different test samples via gavage for 33 consecutive days. After one week of maintenance diet feeding, the model control group and the three experimental groups were switched to a high-energy diet. After three weeks of this diet, the model control group and the three experimental groups were fasted for 24 hours (water was allowed), and alloxan 103-105mg / kg BW was administered intraperitoneally at a dose of 1mL / 100g body weight. The high-energy diet was continued for 3-5 days after the injection. At the end of the experiment, the animals in each group were fasted for 3-4 hours, and their fasting blood glucose and glucose tolerance were measured. Figure 1 (Tables 6 and 7, t-test, p>0.1).

[0048] Table 6. Changes in rat body weight during the experiment Table 7. Changes in fasting blood glucose in diabetic rats during the experiment (unit: mmol / L) Example 3: Postprandial blood glucose testing in a population To evaluate the effect of the composition on improving postprandial blood glucose levels in a population, the blood glucose levels of the participants were measured using a Sinocare® blood glucose and uric acid meter and blood glucose test strips.

[0049] The specific process is as follows: Before consuming the same types and amounts of food, drink 50 mL of experimental compound sea buckthorn juice 3. The sampling intervals after meals are in accordance with the sampling intervals in WS / T 652-2019 "Method for Determination of Glycemic Index of Food", namely 0 min, 15 min, 30 min, 45 min, 60 min, 90 min and 120 min.

[0050] Analysis of experimental results: (Refer to...) Figure 2 Compared to the blank control group that did not consume the composition, the blood glucose levels in the composition-consuming group showed a lag. This indicates that the composition helps control postprandial blood glucose levels and improves energy supply. Figure 2 The effect curve of the sea buckthorn composition on blood glucose by volunteers drinking it before meals shows that the composition can control postprandial blood glucose levels and reduce the risk of type 2 diabetes.

[0051] In summary, the present invention provides a nutritious functional fruit juice beverage for improving postprandial blood glucose levels and its preparation method. It innovatively integrates sea buckthorn juice, sea buckthorn leaf extract, and mulberry leaf extract, and works through a full-chain blood glucose control mechanism. Its efficacy in controlling blood glucose levels has been confirmed through animal experiments and small-scale human trials, and it has broad application prospects.

[0052] It should be understood that the above specific embodiments are only used to illustrate the technical principles and preferred embodiments of the present invention, and are not intended to limit the scope of protection of the present invention. Without departing from the spirit and essence of the present invention, those skilled in the art can make various equivalent substitutions, combinations, improvements or derivative modifications to the technical solutions of the present invention, and these should all be considered to fall within the scope of protection claimed by the present invention.

Claims

1. A nutritional functional fruit juice beverage that improves postprandial blood glucose levels, characterized in that, include: Sea buckthorn pulp, mulberry leaf extract, sea buckthorn leaf extract; The mass ratio of sea buckthorn pulp to mulberry leaf extract and sea buckthorn leaf extract is 125:10 to 40:

3.

2. The nutritional functional fruit juice beverage for improving postprandial blood glucose levels according to claim 1, characterized in that, The sea buckthorn pulp is one or more of the following: Chinese sea buckthorn subspecies, Yulu sea buckthorn, Mongolian sea buckthorn subspecies and Central Asian sea buckthorn subspecies hybrid large-fruited sea buckthorn, and the content of white malachite alcohol is not less than 240mg / 100mL.

3. The nutritional functional fruit juice beverage for improving postprandial blood glucose levels according to claim 1, characterized in that, The mulberry leaf extract contains no less than 2% 1-deoxynojirimycin.

4. A nutritional functional fruit juice beverage for improving postprandial blood glucose levels according to claim 1, characterized in that, The sea buckthorn leaf extract is obtained by subcritical water extraction, wherein the corosolic acid content is not less than 2%.

5. A nutritional functional fruit juice beverage for improving postprandial blood glucose levels according to claim 1, characterized in that, It also includes loquat concentrate, monk fruit extract, inulin, and other ingredients.

6. A nutritional functional fruit juice beverage for improving postprandial blood glucose levels according to claim 5, characterized in that, By weight, it includes the following components: 50-70 parts sea buckthorn pulp, 5-10 parts loquat concentrate, 1-2 parts mulberry leaf extract, 1-2 parts sea buckthorn leaf extract, 5-10 parts inulin, 1-3 parts monk fruit extract, and 3-37 parts water.

7. A nutritional functional fruit juice beverage for improving postprandial blood glucose levels according to claim 1, characterized in that, Its ability to improve postprandial blood glucose is achieved by enhancing the body's serum superoxide dismutase and / or glutathione peroxidase levels and / or reducing malondialdehyde levels throughout the entire process.

8. A method for preparing the nutritional functional fruit juice beverage for improving postprandial blood glucose levels according to any one of claims 1-7, characterized in that, Includes the following steps: (1) Material preparation: Select qualified raw materials according to the weight ratio and determine the amount of each raw material; (2) Mixing and homogenization: Pump the selected raw materials into the mixing tank according to the amount, stir at 60-120 rpm for 15-30 minutes, filter through an 80-100 mesh tubular filter, and then perform homogenization treatment at a pressure of 10-20 MPa. (3) Sterilization and filling: After homogenization, the material is degassed under vacuum of -0.6 to 0.5 MPa and then enters the ultra-high temperature instantaneous sterilization equipment. After being maintained at 105 to 140°C for 5 to 15 seconds, it is cooled to 15 to 30°C, pumped into a sterile temporary storage tank, and then sterilely filled to obtain the compound sea buckthorn juice beverage.

9. The method for preparing the nutritional functional fruit juice beverage for improving postprandial blood glucose levels according to claim 8, characterized in that, The preparation process of the sea buckthorn pulp includes: washing and thawing frozen sea buckthorn fruit in a tunnel, then pulping it through a double-stage pulper, removing coarse pulp residue by screening and filtration, removing fine pulp residue by a horizontal spiral centrifuge, centrifuging it through a three-phase disc centrifuge to obtain sea buckthorn pulp, removing some organic acids by passing it through a macroporous adsorption resin, concentrating it to 14±0.5°Brix through a five-effect / three-effect vacuum falling film, and then freezing and storing it.

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