Mulberry leaf composite herbal hypoglycemic qi-regulating liver-nourishing root xish and preparation method thereof

Abstract

The application discloses mulberry leaf composite herbal blood sugar reducing and qi regulating and liver nourishing root grass and a preparation method thereof, which is prepared from the following raw materials in parts by weight: mulberry leaves 20-35 parts, ruscus aculeatus 10-20 parts, sweet potato leaves 15-25 parts, soybeans 30-45 parts, stevia rebaudiana leaves 2-5 parts and appropriate purified water; the application can play a synergistic effect through scientific compounding of the five kinds of food and medicine homologous materials, long-term consumption can stabilize blood sugar, improve sugar tolerance, assist in regulating high blood sugar problems, help high blood sugar people better control blood sugar level, and reduce health risks caused by blood sugar fluctuation; the application has the effects of soothing liver and regulating qi, promoting blood circulation and removing blood stasis, can effectively improve symptoms such as physical fatigue, limb numbness and dark complexion caused by liver qi stagnation and incoordination of qi and blood, dredges the meridians of the whole body, promotes the running of qi and blood, and improves the metabolism level of the human body.

Description

Technical Field

[0001] This invention relates to the field of processing technology for functional foods that are both food and medicine, specifically to a compound herbal herb containing mulberry leaves that lowers blood sugar, regulates qi, and nourishes the liver, and its preparation method. Background Technology

[0002] Traditional herbal remedies like Xi Shi (a type of tofu), green tofu, and fairy grass tofu are mostly made from a single herb and only have the functions of cooling and relieving summer heat and filling the stomach. They have no health-preserving and conditioning effects, no blood sugar lowering effect, and no liver-nourishing and blood-activating effects. Their functions are limited and their added value is low.

[0003] In modern society, many people suffer from problems such as high blood sugar, large fluctuations in blood sugar, liver qi stagnation, liver fire, liver and kidney deficiency, poor blood circulation, blood stasis and qi stagnation, poor metabolism, and sub-health fatigue. Ordinary tofu on the market can only supplement protein; it cannot protect the liver, improve blood circulation, lower blood sugar, or regulate the liver and kidneys.

[0004] Currently, there is no compound herbal tofu on the market that combines the five benefits of mulberry leaf for lowering blood sugar, Phyllanthus urinaria for protecting the liver, sweet potato leaf for promoting blood circulation, soybean for strengthening the body, and stevia for regulating blood sugar and stabilizing blood pressure. Summary of the Invention

[0005] The purpose of this invention is to provide a compound herbal medicine of mulberry leaf for lowering blood sugar, regulating qi and nourishing the liver, and its preparation method, so as to solve the problems mentioned in the background art.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a compound herbal formula of mulberry leaves for lowering blood sugar, regulating qi, and nourishing the liver, made from the following raw materials in parts by weight: 20-35 parts of mulberry leaves, 10-20 parts of Phyllanthus urinaria, 15-25 parts of sweet potato leaves, 30-45 parts of soybeans, 2-5 parts of stevia leaves, and an appropriate amount of purified water.

[0007] The efficacy and innovative effects of all the raw materials in this invention are as follows:

[0008] 1. Mulberry leaves

[0009] Mulberry leaves are the core patented ingredient of this invention and are key to the entire formula's effects of lowering blood sugar, nourishing the liver, and regulating metabolism.

[0010] (1) Rich in DNJ deoxynojirimycin (a unique hypoglycemic active ingredient in mulberry leaves), it inhibits the breakdown of sugar in the intestines, blocks the spike in blood sugar after meals, and bidirectionally regulates blood sugar and stabilizes glycated hemoglobin.

[0011] (2) Contains flavonoids, polyphenols and alkaloids, which can clear liver fire, soothe liver qi and improve liver qi stagnation.

[0012] (3) It can improve microcirculation and help clear blood vessels, laying the core foundation for the overall formula to lower blood sugar, nourish the liver and regulate metabolism.

[0013] (4) It is sweet and cool in nature, and will not harm the spleen and stomach if consumed for a long time. It is suitable for all body types.

[0014] 2. Phyllanthus urinaria

[0015] Phyllanthus urinaria is a traditional liver-protecting herb and is the key innovative ingredient in this invention that simultaneously nourishes the liver and kidneys.

[0016] (1) Protects the liver, repairs liver cell damage, reduces liver fire, clears liver toxins, and improves liver function weakness caused by staying up late and poor metabolism.

[0017] (2) It enters the kidney meridian, benefits the kidney and promotes diuresis, clears damp heat in the lower burner, and achieves simultaneous treatment of the liver and kidney.

[0018] (3) It clears heat without being cold and detoxifies without harming the body. When combined with mulberry leaves, it forms a dual nourishing system that clears the liver and benefits the kidneys, which is a feature that ordinary tofu does not have at all.

[0019] 3. Sweet potato leaves

[0020] Sweet potato leaves are known as the "Queen of Vegetables" and are the ingredient in this invention that promotes qi circulation, invigorates blood, and removes blood stasis.

[0021] (1) It is rich in dietary fiber, chlorophyll and minerals, promotes qi circulation and blood circulation, and improves qi stagnation and blood stasis, numbness in hands and feet and poor blood circulation.

[0022] (2) It strengthens the spleen and replenishes qi, harmonizes the spleen and stomach, resolves the coldness of herbs, neutralizes the overall formula properties, strengthens the spleen without causing stagnation, and invigorates blood without breaking qi.

[0023] (3) Promotes the body’s metabolic circulation, allowing the blood sugar lowering and liver nourishing effects to be better absorbed by the body.

[0024] 4. Soybeans: Soybeans are a high-protein base material, which plays a role in strengthening the body, replenishing qi, and invigorating the spleen.

[0025] (1) Supplementing high-quality plant protein, nourishing the body, replenishing deficiencies and strengthening the body, and solving the drawbacks of herbal diet therapy being too light and easy to cause physical weakness.

[0026] (2) Strengthen the spleen and stomach, and harmonize the five internal organs, so that the whole formula combines clearing and nourishing, draining without harming, and nourishing without drying.

[0027] (3) Good formability, which makes the herbal tofu have a chewy and smooth texture and stable shape, solving the shortcomings of traditional grass tofu that is fragile and does not take shape.

[0028] 5. Stevia

[0029] Stevia is different from all traditional grassroots beauties:

[0030] (1) It has a pure natural sweetness, zero calories, and zero glycemic index, so people with high blood sugar can eat it with peace of mind.

[0031] (2) It harmonizes the astringent taste of herbs, and has a sweet and refreshing taste. No sugar is needed.

[0032] (3) Modern pharmacology has confirmed that stevia leaves have the effects of stabilizing blood pressure, stabilizing blood sugar, and improving sugar metabolism, and can help mulberry leaves enhance the hypoglycemic effect.

[0033] Overall synergistic effect of the formula of this invention:

[0034] The five ingredients are scientifically combined and matched in a principal-assistant-guided manner to form five unique core therapeutic effects:

[0035] 1. Effectively assists in lowering and stabilizing blood sugar.

[0036] Mulberry leaf DNJ blocks sugar absorption, stevia regulates sugar metabolism, and sweet potato leaf promotes metabolic circulation.

[0037] Achieve: No postprandial blood sugar rise, stable fasting blood sugar, and improved insulin resistance.

[0038] 2. Regulates Qi and blood circulation, and unblocks the flow of Qi and blood throughout the body.

[0039] Sweet potato leaves promote blood circulation and clear the meridians; when combined with mulberry leaves, they improve microcirculation.

[0040] Specifically improves: Qi stagnation and blood stasis, heaviness of the body, blocked meridians, and slow metabolism.

[0041] 3. Cleanses and nourishes the liver, repairs liver damage

[0042] Mulberry leaves clear liver heat and reduce inflammation, while Phyllanthus urinaria protects the liver and detoxifies.

[0043] It achieves the following: nourishing and protecting the liver, clearing liver toxins, reducing liver fire, and improving liver qi stagnation.

[0044] 4. Simultaneous tonification of liver and kidneys, and dual regulation of liver and kidneys.

[0045] Phyllanthus urinaria enters the liver and kidney meridians, nourishing both simultaneously. This overcomes the shortcomings of ordinary foods that only nourish the liver without protecting the kidneys, or only clear heat without replenishing deficiencies. It treats both the liver and kidneys, addressing both the symptoms and the root cause.

[0046] 5. It combines gentle nourishment with gentle tonics, making it suitable for all ages.

[0047] Soybeans strengthen the body and replenish qi, neutralize the cooling properties of herbs, clear heat without harming the body, and nourish without causing internal heat, making them suitable for long-term daily consumption.

[0048] Furthermore, it is made from the following raw materials in parts by weight: 28 parts mulberry leaves, 15 parts Phyllanthus urinaria, 20 parts sweet potato leaves, 38 parts soybeans, 3 parts stevia leaves, and an appropriate amount of purified water.

[0049] Furthermore, it is made from the following raw materials in parts by weight: 20 parts mulberry leaves, 10 parts Phyllanthus urinaria, 15 parts sweet potato leaves, 30 parts soybeans, 2 parts stevia leaves, and an appropriate amount of purified water.

[0050] Furthermore, it is made from the following raw materials in parts by weight: 35 parts mulberry leaves, 20 parts Phyllanthus urinaria, 25 parts sweet potato leaves, 45 parts soybeans, 5 parts stevia leaves, and an appropriate amount of purified water.

[0051] A method for preparing a compound herbal formula of mulberry leaves, herbs, and root extracts for lowering blood sugar, regulating qi, and nourishing the liver includes the following steps:

[0052] Step 1: Raw material selection: Pick fresh, pest-free mulberry leaves, Phyllanthus urinaria, and sweet potato leaves, and wash them to remove mud and impurities; select plump soybeans without damaged grains; and clean and remove dust from stevia leaves.

[0053] Step 2, Fixing and Color Fixing: The mulberry leaves, Phyllanthus urinaria, and sweet potato leaves are subjected to low-temperature fixation to lock in the active ingredients;

[0054] Step 3: Crushing and grinding: After blanching, the mulberry leaves, Phyllanthus urinaria, sweet potato leaves and stevia leaves are crushed into ultrafine powder and passed through an 80-120 mesh sieve to obtain powder of each raw material;

[0055] Step 4: Soaking and grinding soybeans: After soaking the soybeans thoroughly, grind them into a paste, filter out the soybean pulp, and retain the pure soy milk base;

[0056] Step 5: Herbal juice preparation: Mix mulberry leaf powder, Phyllanthus urinaria powder, sweet potato leaf powder and stevia powder evenly, add purified water and simmer at low temperature to extract the active ingredients, then filter to obtain herbal juice.

[0057] Step 6: Mix and homogenize: Thoroughly mix the herbal juice with pure soy milk, and then homogenize to obtain a uniform mixture;

[0058] Step 7: Allow to solidify: Pour the mixture into the molding mold and allow it to solidify naturally at a low temperature.

[0059] Step 8: Cutting, Shaping, Preservation, and Finished Product: Cut the solidified grass root beauty into pieces, rinse, seal, and refrigerate.

[0060] Furthermore, in step two, the temperature for the low-temperature blanching treatment is 60-80℃, and the time is 5-10 minutes.

[0061] Furthermore, in step four, the soybeans are soaked at a temperature of 20-25℃ for 8-12 hours. When grinding the soybeans, 8-10 times the weight of the soybeans are added to the purified water. The soybean residue is filtered using a 120-150 mesh filter cloth.

[0062] Furthermore, in step five, the herbal juice is boiled at a temperature of 80-90℃ for 20-30 minutes, and the amount of purified water added is 10-15 times the total weight of the powder. The filtration is done using a 150-200 mesh filter cloth.

[0063] Furthermore, in step six, the temperature of both the herbal juice and the pure soy milk is 80-85℃, the stirring speed is 300-500 rpm, the stirring time is 10-15 minutes, the homogenization pressure is 20-30 MPa, and the homogenization is performed 1-2 times.

[0064] Compared with the prior art, the beneficial effects of the present invention are:

[0065] This invention utilizes a scientific combination of five food-medicine ingredients to achieve synergistic effects. Long-term consumption can stabilize blood sugar, improve glucose tolerance, and help manage hyperglycemia, thus helping people with hyperglycemia better control their blood sugar levels and reduce the health risks associated with blood sugar fluctuations.

[0066] This invention has the effects of soothing the liver and regulating qi, promoting blood circulation and removing blood stasis. It can effectively improve symptoms such as physical fatigue, numbness in the limbs and dull complexion caused by liver qi stagnation and poor blood circulation. It can also clear the meridians throughout the body, promote the circulation of qi and blood, and improve the body's metabolic level.

[0067] This invention can regulate both the liver and kidneys, clearing liver toxins, reducing liver fire, repairing liver damage, and nourishing liver function. It can also benefit kidney qi, clear damp heat in the lower jiao, and reduce the burden on the kidneys, thus fundamentally addressing liver and kidney deficiency. It is suitable for people who frequently stay up late or experience high stress.

[0068] This invention is a purely natural, additive-free product. It does not use any food additives such as gypsum, brine, preservatives, or flavorings throughout the entire process. It is sugar-free, low-fat, and highly nutritious, making it safe and healthy. It will not cause any side effects to the human body and is suitable for long-term daily consumption.

[0069] This invention uses stevia leaves as a natural flavoring agent, resulting in a sweet and smooth taste without any herbal bitterness, making it far more palatable than traditional green tofu. The product can be prepared in various ways, including cold dishes, stir-fries, and soups, satisfying the taste preferences of different consumers and offering great convenience for daily dietary therapy. Attached Figure Description

[0070] Figure 1 This is a flowchart illustrating the preparation process of the present invention. Detailed Implementation

[0071] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0072] Please see Figure 1This invention provides a compound herbal formula for lowering blood sugar, regulating qi, and nourishing the liver, made from the following raw materials in parts by weight: 20-35 parts mulberry leaves, 10-20 parts Phyllanthus urinaria, 15-25 parts sweet potato leaves, 30-45 parts soybeans, 2-5 parts stevia leaves, and an appropriate amount of purified water.

[0073] A method for preparing a compound herbal formula of mulberry leaves, herbs, and root extracts for lowering blood sugar, regulating qi, and nourishing the liver includes the following steps:

[0074] Step 1: Raw material selection: Pick fresh, pest-free mulberry leaves, Phyllanthus urinaria, and sweet potato leaves, and wash them to remove mud and impurities; select plump soybeans without damaged grains; and clean and remove dust from stevia leaves.

[0075] Step 2, Fixing and Color Fixing: The mulberry leaves, Phyllanthus urinaria, and sweet potato leaves are subjected to low-temperature fixation to lock in the active ingredients;

[0076] Step 3: Crushing and grinding: After blanching, the mulberry leaves, Phyllanthus urinaria, sweet potato leaves and stevia leaves are crushed into ultrafine powder and passed through an 80-120 mesh sieve to obtain powder of each raw material;

[0077] Step 4: Soaking and grinding soybeans: After soaking the soybeans thoroughly, grind them into a paste, filter out the soybean pulp, and retain the pure soy milk base;

[0078] Step 5: Herbal juice preparation: Mix mulberry leaf powder, Phyllanthus urinaria powder, sweet potato leaf powder and stevia powder evenly, add purified water and simmer at low temperature to extract the active ingredients, then filter to obtain herbal juice.

[0079] Step 6: Mix and homogenize: Thoroughly mix the herbal juice with pure soy milk, and then homogenize to obtain a uniform mixture;

[0080] Step 7: Allow to solidify: Pour the mixture into the molding mold and allow it to solidify naturally at a low temperature.

[0081] Step 8: Cutting, Shaping, Preservation, and Finished Product: Cut the solidified grass root beauty into pieces, rinse, seal, and refrigerate.

[0082] In step two, the low-temperature blanching treatment is carried out at a temperature of 60-80℃ for 5-10 minutes.

[0083] In step four, the soybeans are soaked at a temperature of 20-25℃ for 8-12 hours. When grinding the soybeans, add 8-10 times the weight of the soybeans in purified water. Use a 120-150 mesh filter cloth to filter the soybean residue.

[0084] In step five, the herbal juice is boiled at a temperature of 80-90℃ for 20-30 minutes. The amount of purified water added is 10-15 times the total weight of the powder. The filter is made using a 150-200 mesh filter cloth.

[0085] In step six, the temperature of both the herbal juice and the pure soy milk should be 80-85℃, the stirring speed should be 300-500 rpm, the stirring time should be 10-15 minutes, the homogenization pressure should be 20-30 MPa, and the homogenization should be performed 1-2 times.

[0086] Example 1:

[0087] A compound herbal product containing mulberry leaves, which lowers blood sugar, regulates qi, and nourishes the liver, is made from the following ingredients by weight: 28 parts mulberry leaves, 15 parts Phyllanthus urinaria, 20 parts sweet potato leaves, 38 parts soybeans, 3 parts stevia leaves, and an appropriate amount of purified water.

[0088] Its preparation method includes the following steps:

[0089] Step 1: Raw Material Selection: Pick tender, pest-free mulberry leaves in spring, remove petioles and old leaves, keeping only the intact, tender leaves. Rinse four times with running water to thoroughly remove mud, dust, and residual insect eggs from the leaf surface. Then rinse once with purified water and drain. Pick the whole Phyllanthus urinaria plant before flowering, remove the roots and old stems, keeping only the tender stems and leaves. Wash three times with running water to remove mud and impurities and drain. Pick tender stems and leaves of sweet potato during its vigorous growth period, remove old stems, yellow leaves, and diseased leaves. Wash five times with running water to ensure thorough cleaning and drain. Select non-GMO soybeans from Northeast China. Use a winnowing machine to remove dust and light impurities, then manually select shriveled, insect-damaged, moldy, and broken soybeans to obtain plump and uniform soybean kernels. Pick fresh stevia leaves, remove old leaves, petioles, and impurities, wash twice with running water, and drain.

[0090] Step Two: Blanching and Color Fixing: Spread the cleaned mulberry leaves, *Prunus armeniaca* leaves, and sweet potato leaves evenly on the conveyor belt of the steam blanching machine, with a thickness of 1-2 cm. Set the blanching temperature to 70℃ and the blanching time to 8 minutes. During the blanching process, ensure that the steam is evenly distributed so that the raw materials are heated uniformly. After blanching, immediately remove the raw materials from the blanching machine and spread them on a clean bamboo drying mat. Cool them to room temperature in a well-ventilated place away from direct sunlight. Turn them over every 30 minutes during the cooling process to prevent the raw materials from piling up, heating up, and spoiling.

[0091] Step 3: Crushing and Grinding: Place the cooled mulberry leaves, Phyllanthus urinaria, and sweet potato leaves into the feed hopper of an air jet mill. Set the mill speed to 12,000 rpm for ultrafine grinding. After grinding, pour the ground materials into a vibrating screen and pass them through a 100-mesh sieve. Collect the fine powder that passes through the sieve to obtain mulberry leaf powder, Phyllanthus urinaria powder, and sweet potato leaf powder. Similarly, place the stevia leaves into the air jet mill for ultrafine grinding and pass them through a 100-mesh sieve to obtain stevia powder. Pack the four prepared powders into sealed glass jars, label them, and store them in a cool, dry, and well-ventilated warehouse, avoiding moisture and direct sunlight.

[0092] Step 4: Soaking and Grinding Soybeans: Weigh 38 portions of the selected soybeans and place them in a clean stainless steel soaking container. Add room temperature purified water, ensuring the water level is 4cm above the soybeans. Soak at 22℃ for 10 hours, checking the soaking status every 3 hours. Soak until the soybeans have expanded to approximately twice their original size. They should be easily crushed with your fingers without any hard core, indicating they are fully soaked. Remove the soaked soybeans and rinse them twice with purified water to remove surface impurities and soaking water. Then, place the soybeans in an automatic grinder, add purified water equal to 9 times the weight of the soybeans, and start the grinder. After grinding, pour the soy milk into a 150-mesh filter cloth, squeeze the cloth firmly to filter out the soybean residue, obtaining a pure soy milk base. Pour the soy milk into a stainless steel insulated container for later use.

[0093] Step 5: Herbal Juice Preparation: According to the formula ratio, weigh out 28 parts mulberry leaf powder, 15 parts Phyllanthus urinaria powder, 20 parts sweet potato leaf powder, and 3 parts stevia powder. Place them in a clean stainless steel mixing bowl and mix the four powders thoroughly with a stirring rod. Add 12 times the total weight of purified water to the mixed powder and stir until the powder is completely dissolved in the water, forming a uniform suspension. Pour the suspension into a stainless steel decoction pot, turn on the electric heating device, and set the decoction temperature to 85℃ for low-temperature decoction. During the decoction process, stir continuously with a stainless steel stirring rod at a speed of 30 revolutions per minute to prevent the powder from settling and burning. After decoction for 25 minutes, turn off the heating device and stop the decoction. Pour the decoction into a 200-mesh filter cloth to filter out the residue, obtaining a clear and transparent herbal juice. Pour the juice into another stainless steel insulated container for later use.

[0094] Step Six: Mixing and Homogenizing: Heat the insulated containers containing the herbal juice and the pure soy milk separately until both reach a temperature of 82℃. Then, slowly pour the herbal juice into the pure soy milk while simultaneously stirring with an electric mixer at 400 rpm for 12 minutes to ensure thorough mixing. Pour the homogenized mixture into the inlet of a high-pressure homogenizer, set the homogenization pressure to 25 MPa, and start the homogenizer to perform one homogenization process. After homogenization, collect the mixture in a clean stainless steel container for later use.

[0095] Step 7: Settling and Solidification: Slowly pour the homogenized mixture into sterile, food-grade polypropylene square molds, filling each mold to a thickness of 2 cm. Place the molds neatly on a clean work surface, avoiding shaking. Let it stand at room temperature (23°C) for 3 hours without moving the molds or touching the mixture. After 3 hours, observe the solidification of the mixture. When the mixture is completely solidified, gently press the surface with your finger; if it springs back quickly and is not sticky, it has solidified and set.

[0096] Step 8: Cutting, Shaping, Preservation, and Finished Product: Gently remove the solidified herbal root cake from the mold and place it on a work surface lined with sterile gauze. Using a sterilized stainless steel knife, cut it into uniform cubes of 3cm × 3cm × 2cm. Rinse the cut herbal root cakes gently in purified water to remove any scum and excess water. Then pack them into sterile PET food packaging boxes, 500g per box, and seal the boxes tightly with a sealing machine. Finally, store the sealed product in a refrigerator at 0-4℃ for 4 days.

[0097] Example 2:

[0098] A compound herbal product containing mulberry leaves, which lowers blood sugar, regulates qi, and nourishes the liver, is made from the following ingredients by weight: 20 parts mulberry leaves, 10 parts Phyllanthus urinaria, 15 parts sweet potato leaves, 30 parts soybeans, 2 parts stevia leaves, and an appropriate amount of purified water.

[0099] Its preparation method includes the following steps:

[0100] Step 1: Raw Material Selection: Pick tender, pest-free mulberry leaves in autumn, remove petioles and old leaves, rinse three times with running water, then rinse once with purified water, and drain. Pick the whole Phyllanthus urinaria plant before flowering, remove roots and old stems, wash thoroughly, and drain. Pick tender sweet potato leaves and stems during vigorous growth, remove old stems and yellow leaves, wash thoroughly, and drain. Select plump soybeans without damaged grains, removing impurities and damaged grains. Pick fresh stevia leaves, remove old leaves and petioles, wash thoroughly, and drain.

[0101] Step 2, Fixing and Color Concentration: Place the mulberry leaves, Phyllanthus urinaria leaves, and sweet potato leaves separately into a steam fixation machine, set the fixation temperature to 60℃, and the fixation time to 10 minutes. After fixation, remove them and spread them out in a well-ventilated, cool place to cool to room temperature.

[0102] Step 3: Grinding and crushing: After cooling, the mulberry leaves, Phyllanthus urinaria, sweet potato leaves and stevia leaves are ultra-finely ground and passed through an 80-mesh sieve to obtain powder of each raw material. The powder is then sealed and stored for later use.

[0103] Step 4: Soaking and Grinding Soybeans: Weigh 30 portions of soybeans and place them in a soaking container. Add room temperature purified water, ensuring the water level is 3cm above the soybeans. Soak at 20℃ for 8 hours, until the soybeans are fully soaked. Remove the soybeans, rinse them thoroughly, and place them in a grinder. Add 8 times the weight of the soybeans in purified water and grind. After grinding, filter the soybean pulp through a 120-mesh filter cloth to obtain a pure soy milk base.

[0104] Step 5: Herbal Juice Preparation: Weigh out 20 parts mulberry leaf powder, 10 parts Phyllanthus urinaria powder, 15 parts sweet potato leaf powder, and 2 parts stevia powder. Mix them thoroughly, then add 10 times the total weight of purified water and stir well. Pour the mixture into a decoction pot, set the decoction temperature to 80℃, and decoct for 30 minutes, stirring constantly. After decoction, filter through a 150-mesh filter cloth to obtain the herbal juice.

[0105] Step Six: Mixing and Homogenizing: Heat the herbal juice and pure soy milk separately to 80℃. Then, slowly pour the herbal juice into the pure soy milk while stirring at 300 rpm for 15 minutes. Pour the mixture into a high-pressure homogenizer and homogenize twice under a pressure of 20 MPa.

[0106] Step 7, let it stand and solidify: Pour the mixture into the molding mold and let it stand at room temperature (20°C) for 4 hours to solidify naturally.

[0107] Step 8: Cutting, Shaping, Preservation, and Finished Product: Cut the solidified grass root into 3cm×3cm×2cm cubes, rinse them with purified water, pack them into sterile packaging boxes, seal them, and refrigerate them at 0-4℃. The shelf life is 3 days.

[0108] Example 3:

[0109] A compound herbal product containing mulberry leaves, which lowers blood sugar, regulates qi, and nourishes the liver, is made from the following ingredients by weight: 35 parts mulberry leaves, 20 parts Phyllanthus urinaria, 25 parts sweet potato leaves, 45 parts soybeans, 5 parts stevia leaves, and an appropriate amount of purified water.

[0110] Its preparation method includes the following steps:

[0111] Step 1: Raw Material Selection: Pick tender, pest-free mulberry leaves in spring, remove petioles and old leaves, rinse 5 times with running water, then rinse once with purified water, and drain. Pick the whole Phyllanthus urinaria plant before flowering, remove roots and old stems, wash thoroughly, and drain. Pick tender sweet potato leaves and stems during vigorous growth, remove old stems and yellow leaves, wash thoroughly, and drain. Select plump soybeans without damaged grains, removing impurities and damaged grains. Pick fresh stevia leaves, remove old leaves and petioles, wash thoroughly, and drain.

[0112] Step 2, Fixing and Color Concentration: Place the mulberry leaves, *Phyllanthus urinaria* leaves, and sweet potato leaves separately into a steam fixation machine. Set the fixation temperature to 80℃ and the fixation time to 5 minutes. After fixation, remove them and spread them out in a well-ventilated, cool place to cool to room temperature.

[0113] Step 3: Grinding and crushing: After cooling, the mulberry leaves, Phyllanthus urinaria, sweet potato leaves and stevia leaves are ultra-finely ground and passed through a 120-mesh sieve to obtain powder of each raw material. The powder is then sealed and stored for later use.

[0114] Step 4: Soaking and Grinding Soybeans: Weigh 45 parts soybeans and place them in a soaking container. Add room temperature purified water, ensuring the water level is 5cm above the soybeans. Soak at 25℃ for 12 hours, until the soybeans are fully soaked. Remove the soybeans, rinse them thoroughly, and place them in a grinder. Add 10 times the weight of the soybeans in purified water and grind. After grinding, filter the soybean pulp through a 150-mesh filter cloth to obtain a pure soy milk base.

[0115] Step 5: Herbal Juice Preparation: Weigh out 35 parts mulberry leaf powder, 20 parts Phyllanthus urinaria powder, 25 parts sweet potato leaf powder, and 5 parts stevia powder. Mix them thoroughly, then add 15 times the total weight of purified water and stir well. Pour the mixture into a decoction pot, set the decoction temperature to 90℃, and decoct for 20 minutes, stirring constantly. After decoction, filter through a 200-mesh filter cloth to obtain the herbal juice.

[0116] Step Six: Mixing and Homogenizing: Heat the herbal juice and pure soy milk separately to 85℃. Then, slowly pour the herbal juice into the pure soy milk while stirring at 500 rpm for 10 minutes. Pour the mixture into a high-pressure homogenizer and homogenize once under a pressure of 30 MPa.

[0117] Step 7, let it stand and solidify: Pour the mixture into the molding mold and let it stand at room temperature (25°C) for 2 hours to solidify naturally.

[0118] Step 8: Cutting, Shaping, Preservation, and Finished Product: Cut the solidified grass root into 3cm×3cm×2cm cubes, rinse them with purified water, pack them into sterile packaging boxes, seal them, and refrigerate them at 0-4℃. The shelf life is 5 days.

[0119] Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A compound herbal formula of mulberry leaves for lowering blood sugar, regulating qi, and nourishing the liver, characterized in that... It is made from the following raw materials in parts by weight: 20-35 parts mulberry leaves, 10-20 parts Phyllanthus urinaria, 15-25 parts sweet potato leaves, 30-45 parts soybeans, 2-5 parts stevia leaves, and an appropriate amount of purified water.

2. The mulberry leaf compound herbal hypoglycemic, qi-regulating, liver-nourishing herb root as described in claim 1, characterized in that, It is made from the following ingredients by weight: 28 parts mulberry leaves, 15 parts Phyllanthus urinaria, 20 parts sweet potato leaves, 38 parts soybeans, 3 parts stevia leaves, and an appropriate amount of purified water.

3. The mulberry leaf compound herbal hypoglycemic, qi-regulating, liver-nourishing herb root as described in claim 1, characterized in that, It is made from the following ingredients by weight: 20 parts mulberry leaves, 10 parts Phyllanthus urinaria, 15 parts sweet potato leaves, 30 parts soybeans, 2 parts stevia leaves, and an appropriate amount of purified water.

4. The mulberry leaf compound herbal hypoglycemic, qi-regulating, liver-nourishing herb root as described in claim 1, characterized in that, It is made from the following ingredients by weight: 35 parts mulberry leaves, 20 parts Phyllanthus urinaria, 25 parts sweet potato leaves, 45 parts soybeans, 5 parts stevia leaves, and an appropriate amount of purified water.

5. A method for preparing a compound herbal hypoglycemic, qi-regulating, liver-nourishing herb root according to any one of claims 1-4, characterized in that, The steps include the following: Step 1: Raw material selection: Pick fresh, pest-free mulberry leaves, Phyllanthus urinaria, and sweet potato leaves, and wash them to remove mud and impurities; select plump soybeans without damaged grains; and clean and remove dust from stevia leaves. Step 2, Fixing and Color Fixing: The mulberry leaves, Phyllanthus urinaria, and sweet potato leaves are subjected to low-temperature fixation to lock in the active ingredients; Step 3: Crushing and grinding: After blanching, the mulberry leaves, Phyllanthus urinaria, sweet potato leaves and stevia leaves are crushed into ultrafine powder and passed through an 80-120 mesh sieve to obtain powder of each raw material; Step 4: Soaking and grinding soybeans: After soaking the soybeans thoroughly, grind them into a paste, filter out the soybean pulp, and retain the pure soy milk base; Step 5: Herbal juice preparation: Mix mulberry leaf powder, Phyllanthus urinaria powder, sweet potato leaf powder and stevia powder evenly, add purified water and simmer at low temperature to extract the active ingredients, then filter to obtain herbal juice. Step 6: Mix and homogenize: Thoroughly mix the herbal juice with pure soy milk, and then homogenize to obtain a uniform mixture; Step 7: Allow to solidify: Pour the mixture into the molding mold and allow it to solidify naturally at a low temperature. Step 8: Cutting, Shaping, Preservation, and Finished Product: Cut the solidified grass root beauty into pieces, rinse, seal, and refrigerate.

6. The preparation method of the mulberry leaf compound herbal hypoglycemic, qi-regulating, liver-nourishing herb root as described in claim 5, characterized in that, In step two, the low-temperature blanching treatment is carried out at a temperature of 60-80℃ for 5-10 minutes.

7. The preparation method of the mulberry leaf compound herbal hypoglycemic, qi-regulating, liver-nourishing herb root as described in claim 5, characterized in that, In step four, the soybeans are soaked at a temperature of 20-25℃ for 8-12 hours. When grinding the soybeans, 8-10 times the weight of the soybeans are added to the purified water. The soybean residue is filtered using a 120-150 mesh filter cloth.

8. The preparation method of the mulberry leaf compound herbal hypoglycemic, qi-regulating, liver-nourishing herb root as described in claim 5, characterized in that, In step five, the herbal juice is boiled at a temperature of 80-90℃ for 20-30 minutes, and the amount of purified water added is 10-15 times the total weight of the powder. The filter is made using a 150-200 mesh filter cloth.

9. The preparation method of the mulberry leaf compound herbal hypoglycemic, qi-regulating, liver-nourishing herb root as described in claim 5, characterized in that, In step six, the temperature of both the herbal juice and the pure soy milk during mixing is 80-85℃, the stirring speed is 300-500 rpm, the stirring time is 10-15 minutes, the homogenization pressure is 20-30 MPa, and the homogenization is performed 1-2 times.

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