Moringa leaf cookie and preparation method and application thereof

Abstract

The application provides moringa leaf cookie and a preparation method and application thereof, and belongs to the technical field of food processing.The moringa leaf cookie comprises the following raw materials: low-gluten flour, moringa leaf powder, erythritol, edible salt, butter, egg liquid, zein, wolfberry extract and balsam pear extract.The moringa leaf is compounded with the medicine-food homologous hypoglycemic raw material, and a ready-to-eat portable baking biscuit which can be used as a daily diet is developed, traditional tea and granule hypoglycemic products are replaced, and the convenient eating needs of people with high blood sugar are met.The convenience and compliance of people with high blood sugar are greatly improved, and the market blank of low-glycemic moringa leaf cookie is filled.The preparation method is stable, can be industrially produced, and can prepare the moringa leaf auxiliary hypoglycemic biscuit which has the properties of nutrition, functionality and palatability, and fills the market blank.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and in particular relates to a moringa leaf cookie, its preparation method, and its application. Background Technology

[0002] Moringa, primarily grown in India and Africa, is known as the "Tree of Life." Its leaves are rich in various nutrients and active substances, offering benefits such as aiding in lowering blood sugar and lipids, and providing antioxidant effects. In November 2012, the National Health Commission of China approved moringa leaves as a new resource food, allowing for widespread application in food processing. Its medicinal and health-promoting value is being continuously developed and utilized.

[0003] Diabetes is a metabolic disease characterized by high blood sugar. Long-term high blood sugar can easily lead to chronic damage to tissues such as the eyes, kidneys, heart, blood vessels, and nerves. Currently, there is no cure for diabetes, and management relies mainly on dietary control and drug intervention. Functional foods that are both food and medicine have become an important way for people with high blood sugar to manage their daily health.

[0004] Existing blood sugar-lowering products are mostly tea drinks, powders, and oral liquids, which are inconvenient to carry, complicated to prepare, and cannot be used as a substitute for daily staple foods, making it difficult to meet the demand for convenient and dietary consumption. On the other hand, ordinary biscuits and other baked goods often contain a lot of sucrose and oil to improve the taste, which has a high glycemic index and is not suitable for people with high blood sugar.

[0005] Adding Moringa leaves and other hypoglycemic food ingredients directly to biscuits presents two major technical challenges: First, high-temperature baking can easily destroy the hypoglycemic active ingredients in the ingredients, resulting in a significant reduction in product efficacy; second, many hypoglycemic ingredients are cold in nature, and direct combination can easily irritate the stomach and intestines, and the bitter taste and poor mouthfeel make them difficult for consumers to accept.

[0006] Currently, there is a lack of moringa-based functional baked goods on the market that combine convenience of consumption, palatability, stability of active ingredients, and suitability for daily consumption by people with high blood sugar, thus failing to meet the actual needs of the market and the population. Summary of the Invention

[0007] In view of this, one of the objectives of the present invention is to provide a moringa leaf cookie.

[0008] The second objective of this invention is to provide a method for preparing the moringa leaf cookies.

[0009] A third objective of this invention is to provide the application of the moringa leaf cookies or the preparation method in the preparation of foods that delay the rise in postprandial blood glucose.

[0010] The fourth objective of this invention is to provide the application of the moringa leaf cookies or the preparation method in the preparation of foods that maintain healthy blood sugar levels.

[0011] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a moringa leaf cookie, comprising the following ingredients by weight: 450-550 parts low-gluten flour, 35-55 parts moringa leaf powder, 70-100 parts erythritol, 3-5 parts edible salt, 250-310 parts butter, 80-120 parts egg liquid, 3-5 parts zein, 6-10 parts wolfberry extract and 6-10 parts bitter melon extract.

[0012] Preferably, by weight, the ingredients include the following: 480-520 parts low-gluten flour, 40-50 parts moringa leaf powder, 80-90 parts erythritol, 3.5-4.5 parts edible salt, 270-290 parts butter, 90-110 parts egg liquid, 3.5-4.5 parts zein, 7-9 parts wolfberry extract, and 7-9 parts bitter melon extract.

[0013] Preferably, by weight, the ingredients include the following: 500 parts low-gluten flour, 44 parts moringa leaf powder, 88 parts erythritol, 4 parts edible salt, 280 parts butter, 100 parts egg liquid, 4 parts zein protein, 8 parts wolfberry extract and 8 parts bitter melon extract.

[0014] The present invention also provides a method for preparing the moringa leaf cookies, comprising the following steps: Mix softened butter, erythritol, and salt, and beat until fluffy; add egg liquid to emulsify; add low-gluten flour, moringa leaf powder, zein, goji berry extract, and bitter melon extract, mix to obtain cookie dough, and freeze to set; The frozen dough is sliced ​​and baked; the baking conditions are 140-160°C top heat and 130-150°C bottom heat, and the baking time is 35-45 minutes.

[0015] Preferably, the low-gluten flour, moringa leaf powder, zein, wolfberry extract and bitter melon extract are passed through a 100-120 mesh sieve to remove lumps and impurities.

[0016] Preferably, the egg liquid is added in 3 batches, and after each addition, it is stirred until completely emulsified.

[0017] Preferably, the cookie dough is frozen at -18°C for 2.5 hours.

[0018] Preferably, the slice is cut into a thin slice with a thickness of 6 mm.

[0019] The present invention also provides the application of the moringa leaf cookies or the preparation method thereon in the preparation of foods that delay the rise in postprandial blood glucose.

[0020] The present invention also provides the application of the moringa leaf cookies or the preparation method thereon in the preparation of foods that maintain healthy blood sugar levels.

[0021] Compared with the prior art, the present invention has the following beneficial effects: This invention provides a Moringa leaf cookie, which combines Moringa leaves with medicinal and edible ingredients that lower blood sugar, creating a convenient and ready-to-eat baked cookie that can be used as a daily meal. This replaces traditional teas and powdered blood sugar-lowering products, meeting the convenient consumption needs of people with high blood sugar. This invention neutralizes the cold nature of the ingredients and improves the flavor, eliminating bitterness and cold stimulation, thus enhancing the cookie's taste and safety. It solves the shortcomings of existing blood sugar-lowering supplements, such as inconvenient dosage forms, high glycemic index, easy loss of active ingredients, poor taste, and cold stimulation of the stomach and intestines. The product requires no brewing and is ready to eat straight from the bag, suitable as a daily snack or meal replacement. Its consumption is not limited by occasion, significantly improving the convenience and compliance of people with high blood sugar, and filling the market gap for low-glycemic Moringa cookies.

[0022] This invention relates to Moringa Leaf Cookies, which use Moringa leaf powder as the core functional ingredient, combined with bitter melon extract and wolfberry extract. These three ingredients work synergistically to assist in lowering blood sugar and providing antioxidant effects. Simultaneously, erythritol completely replaces the sucrose in traditional cookies, providing zero calories and avoiding participation in human blood sugar metabolism. This fundamentally avoids the high glycemic index problem of ordinary cookies due to added sucrose, providing a low-glycemic baked good suitable for daily consumption by people with high blood sugar. The emulsification of butter and eggs imparts a crisp and dense traditional flavor to the cookies. Meanwhile, wolfberry extract and salt balance the bitterness of the Moringa leaf powder, and the sieving process eliminates the grainy texture of the powder, significantly improving the product's palatability and solving the common problems of "poor flavor and grainy texture" in functional cookies.

[0023] This invention also provides a method for preparing the moringa leaf cookies. Through formula optimization and low-temperature baking, the method maximizes the retention of the hypoglycemic active ingredients in moringa leaves and compound raw materials, solving the technical problem of efficacy loss caused by conventional high-temperature baking. The preparation process of this invention is stable and industrially feasible, producing moringa leaf-based hypoglycemic biscuits that are nutritious, functional, and palatable, filling a market gap. Attached Figure Description

[0024] Figure 1 This is a process flow chart. Detailed Implementation

[0025] This invention provides a moringa leaf cookie, comprising the following ingredients by weight: 450-550 parts low-gluten flour, 35-55 parts moringa leaf powder, 70-100 parts erythritol, 3-5 parts edible salt, 250-310 parts butter, 80-120 parts egg liquid, 3-5 parts zein, 6-10 parts wolfberry extract and 6-10 parts bitter melon extract.

[0026] According to the weight parts, in this invention, the preferred amount of low-gluten flour is 480-520 parts, more preferably 500 parts; the preferred amount of moringa leaf powder is 40-50 parts, more preferably 44 parts; the preferred amount of erythritol is 80-90 parts, more preferably 88 parts; the preferred amount of edible salt is 3.5-4.5 parts, more preferably 4 parts; the preferred amount of butter is 270-290 parts, more preferably 280 parts; the preferred amount of egg liquid is 90-110 parts, more preferably 100 parts; the preferred amount of zein is 3.5-4.5 parts, more preferably 4 parts; the preferred amount of wolfberry extract is 7-9 parts, more preferably 8 parts; and the preferred amount of bitter melon extract is 7-9 parts, more preferably 8 parts.

[0027] All raw materials used in this invention can be obtained through ordinary commercial channels.

[0028] In this invention, low-gluten flour is the main base ingredient for cookies. Its low gluten content prevents the cookies from becoming too hard, serving as the foundation for their crumbly texture and shapeability. Moringa leaf powder is the core functional ingredient, rich in polyphenols and flavonoids, which have auxiliary effects in lowering blood sugar and providing antioxidant benefits, thus providing functional support for the cookies. Sifting improves its uniform dispersion in the dough, preventing uneven bitterness. Erythritol is used as a sugar substitute, not participating in human blood sugar metabolism, making it suitable for people with high blood sugar. It also imparts a mildly sweet flavor to the cookies, avoiding the excessively high glycemic index caused by adding sucrose. Edible salt adjusts the overall flavor of the cookies, balancing the sweetness, while also enhancing the emulsification stability of the dough and improving the shapeability of the cookies during baking. Butter provides a rich milky aroma to the cookies, melting during baking to form a porous structure, giving the cookies a crumbly, melt-in-your-mouth texture, making it a key ingredient for the cookie's texture. Egg liquid acts as an emulsifying medium, helping the butter to mix thoroughly with other ingredients, improving dough stability; it also increases the moisture and nutrients in the cookies, improving the color of the finished product. Corn gliadin acts as both an emulsifier and a stabilizer, improving the dough's gas-holding capacity, helping to improve the texture of cookies, and preventing cracking and crumbling. Goji berry extract, a functional ingredient with medicinal and edible properties, is rich in goji berry polysaccharides. It synergistically enhances metabolic regulation with moringa leaf powder, while also softening the flavor and masking some of the bitterness of the ingredients. Bitter melon extract's core functional active ingredient is momordicin, which has a blood sugar-lowering effect. It synergistically enhances the blood sugar regulation function of cookies with moringa leaf powder.

[0029] Existing moringa-based blood sugar-lowering products are mostly in the form of tea, powder, or concentrate, requiring brewing and consumption, making them inconvenient to carry and limited by the occasion, failing to meet the needs of immediate consumption in a fast-paced lifestyle. Regular cookies are high in sugar and fat, unsuitable for the dietary management needs of people with high blood sugar; furthermore, regular cookies contain large amounts of sucrose and refined sugar, resulting in a high glycemic index and easily causing blood sugar fluctuations. Some functional biscuits achieve their blood sugar-lowering claims through a single ingredient, lacking synergistic design and thus having limited efficacy. This invention uses moringa leaf powder as the core, combined with bitter melon extract and goji berry extract. These three ingredients work synergistically to assist in lowering blood sugar and providing antioxidant regulation. Simultaneously, the mild flavor of goji berry extract balances the bitterness of moringa leaf powder and bitter melon extract. Erythritol is used to completely replace traditional sucrose, does not participate in human blood sugar metabolism, has no calorie burden, and fundamentally avoids blood sugar spikes caused by sugar intake. This invention not only ensures the product's low glycemic index but also enhances its functional effects through ingredient blending and optimizes its flavor, thus solving the problem of functional foods where "efficacy and taste are difficult to balance".

[0030] All raw materials used in this invention are food-grade and compliant. Moringa leaf powder is a new resource food approved by the state, and bitter melon extract and wolfberry extract are both food and medicine homologous sources. The dosage and compatibility are safe and controllable, with no gastrointestinal irritation. The product provided by this invention meets food safety standards, is safe to consume, has no adverse effects, and is suitable for long-term consumption by people with high blood sugar, thus improving the product's universality and market acceptance.

[0031] The present invention also provides a method for preparing the moringa leaf cookies, comprising the following steps: Mix softened butter, erythritol, and salt, and beat until fluffy; add egg liquid to emulsify; add low-gluten flour, moringa leaf powder, zein, goji berry extract, and bitter melon extract, mix to obtain cookie dough, and freeze to set; The frozen dough is sliced ​​and baked; the baking conditions are 140~160℃ top heat and 130~150℃ bottom heat, and the baking time is 35~45 minutes.

[0032] In the preparation method provided by this invention, low-gluten flour, moringa leaf powder, zein, wolfberry extract, and bitter melon extract are each sieved through a 100-120 mesh sieve to remove lumps and impurities, ensuring a fine and uniform powder. The butter is preferably softened at room temperature (20-25℃), preferably until it can be gently pressed into the skin with a finger. The softened butter, erythritol, and salt are mixed and stirred at a speed of 60-80 rpm for 5 minutes, until the mixture lightens in color and becomes fluffy and creamy. The egg liquid is preferably added in three batches, stirring until completely emulsified after each addition, with no oil-water separation. The cookie dough is preferably frozen at -18℃ for 2.5 hours. The frozen dough is firm, non-sticky, and easy to slice, preventing collapse and deformation during baking. The slices are cut into 6mm thick slices and arranged neatly on a baking sheet lined with parchment paper, with a 2cm gap between slices to prevent sticking during baking.

[0033] In this invention, the raw material pretreatment stage involves sieving moringa leaf powder, zein, goji berry extract, and bitter melon extract to eliminate the particle texture of the powder and ensure a delicate taste. Sieving the bitter melon extract ensures its uniform dispersion and avoids excessive bitterness in certain areas. A step-by-step emulsification process using butter and eggs is employed, combined with zein to improve dough stability. The frozen slicing and shaping process solves the problem of cookies collapsing during baking.

[0034] During baking, the preferred top heat is 140℃, the preferred bottom heat is 130℃, and the preferred baking time is 40 minutes. The oven vents are closed during baking to maintain a stable temperature. Compared to the conventional high-temperature baking process of 180℃ or higher for biscuits, this low-temperature baking condition effectively avoids the destruction of functional active ingredients such as polyphenols, flavonoids, and bitter melon extract in the moringa leaf powder by high temperatures, while ensuring the biscuits are thoroughly cooked and have a crisp texture.

[0035] After baking, immediately transfer the biscuits to a clean cooling rack and cool them at room temperature (below 25°C) for 30 minutes until completely cooled. After passing the appearance and taste tests, seal them with airtight packaging material to obtain the finished Moringa leaf-assisted blood sugar lowering biscuit of this invention.

[0036] Existing baked goods containing moringa typically use conventional high-temperature baking at 170℃~180℃. High temperatures easily damage heat-sensitive active substances such as polyphenols and flavonoids in moringa leaf powder and bitter melon extract, leading to a significant reduction in the product's actual efficacy. This invention employs a temperature-controlled baking process with a top heat of 140~160℃ and a bottom heat of 130~150℃, combined with a low-temperature slow baking time of 35~45 minutes. Simultaneously, during the raw material pretreatment stage, sieving ensures uniform powder dispersion, preventing activity loss due to localized overheating. This invention significantly reduces the damage to active ingredients caused by high temperatures while ensuring the cookies are thoroughly cooked and shaped, effectively improving the activity retention rate of functional raw materials such as moringa leaf powder and bitter melon extract, ensuring the product's stable and reliable blood sugar-lowering effect. The process route for preparing moringa leaf cookies in this invention is based on an optimized conventional cookie production process, requiring no special extraction equipment, and using only compliant raw materials commonly used in the food industry.

[0037] The method provided by this invention not only ensures the traditional crisp and fluffy texture of cookies, but also achieves a regular shape and uniform quality of finished products. At the same time, the process parameters are clear and the operation is convenient. It can be directly applied to industrial mass production, reducing production costs and making it feasible for large-scale promotion.

[0038] The present invention also provides the application of the moringa leaf cookies or the preparation method thereon in the preparation of foods that delay the rise in postprandial blood glucose.

[0039] The present invention also provides the application of the moringa leaf cookies or the preparation method thereon in the preparation of foods that maintain healthy blood sugar levels.

[0040] In a specific embodiment of the present invention, zein (zealyptus gluten) was purchased from Pushida (Hubei), food grade, with a purity of 80%~90%; bitter melon extract was purchased from Shaanxi Snowt Biotechnology Co., Ltd., with a bitter melon glycoside content ≥10% (detected by UV method); moringa leaf powder was purchased from Shaanxi Snowt Biotechnology Co., Ltd., with a fineness of 80 mesh, and was a dark green powder; and wolfberry extract (wolfberry polysaccharide) was purchased from Shaanxi Snowt Biotechnology Co., Ltd., with a wolfberry polysaccharide content ≥30%.

[0041] In this invention, all raw materials must meet the relevant national food safety standards before use and can only be put into production after passing inspection.

[0042] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0043] Example 1 A type of Moringa leaf cookie, by weight, contains the following ingredients: 500 parts low-gluten flour, 44 parts moringa leaf powder, 88 parts erythritol, 4 parts salt, 280 parts butter, 100 parts egg liquid, 4 parts zein protein, 8 parts goji berry extract and 8 parts bitter melon extract.

[0044] The preparation method is as follows (e.g.) Figure 1 (as shown) Raw material pretreatment: Pass the low-gluten flour, moringa leaf powder, zein, wolfberry extract, and bitter melon extract through a 120-mesh sieve; soften the butter at room temperature (20~25℃) until it can be gently pressed with a finger; remove the shells from the eggs and beat them thoroughly to make a smooth egg liquid; weigh all the ingredients and set aside.

[0045] Emulsifying the dough: Place the softened butter, erythritol, and salt into a mixing bowl and mix at 70 rpm for 5 minutes, until the mixture lightens in color and becomes fluffy and creamy. Add the egg liquid in 3 batches, mixing for 2 minutes after each addition until fully emulsified and no oil and water separation occurs. Add the sifted low-gluten flour, moringa leaf powder, zein, goji berry extract, and bitter melon extract, and mix by folding until no dry flour remains, resulting in a cookie dough with a moderate consistency and uniform texture.

[0046] Freezing and shaping: Shape the dough into a cylinder with a diameter of 4.5cm, wrap it tightly with food-grade plastic wrap, and freeze it in a -18℃ freezer for 2.5 hours until the dough is firm, non-sticky, and easy to slice, preventing it from collapsing and deforming during subsequent baking.

[0047] Slicing and shaping: Take out the frozen dough and cut it into even slices with a slicing knife. Arrange the slices neatly on a baking tray lined with parchment paper, leaving a 2cm gap between the slices to prevent them from sticking together during baking.

[0048] Low-temperature baking: Place the baking tray in a preheated oven and bake at a constant temperature of 140°C for the top heat and 130°C for the bottom heat for 40 minutes. Close the oven vents during baking to maintain a stable temperature.

[0049] Cooling and Packaging: After baking, immediately transfer the biscuits to a clean cooling rack and cool them at room temperature (below 25°C) for 30 minutes until completely cooled. After passing the appearance and taste inspection, seal them with airtight packaging material to obtain the finished Moringa Leaf Blood Sugar Lowering Biscuit of this invention.

[0050] Example 2 A type of Moringa leaf cookie, by weight, contains the following ingredients: 480 parts low-gluten flour, 42 parts moringa leaf powder, 75 parts erythritol, 4.5 parts salt, 300 parts butter, 110 parts egg liquid, 4.5 parts zein protein, 9 parts goji berry extract and 9 parts bitter melon extract.

[0051] The preparation method is the same as in Example 1.

[0052] Example 3 A type of Moringa leaf cookie, by weight, contains the following ingredients: 510 parts low-gluten flour, 50 parts moringa leaf powder, 90 parts erythritol, 3.5 parts salt, 270 parts butter, 90 parts egg liquid, 3.5 parts zein protein, 7 parts goji berry extract and 7 parts bitter melon extract.

[0053] The preparation method is the same as in Example 1.

[0054] Example 4 A type of Moringa leaf cookie, by weight, contains the following ingredients: 460 parts low-gluten flour, 55 parts moringa leaf powder, 80 parts erythritol, 3 parts salt, 310 parts butter, 120 parts egg liquid, 5 parts zein, 6 parts goji berry extract and 6 parts bitter melon extract.

[0055] The preparation method is the same as in Example 1.

[0056] Comparative Example 1 A moringa leaf cookie differs from Example 1 in that the amount of moringa leaf powder added is 15 parts.

[0057] Comparative Example 2 A moringa leaf cookie, which differs from Example 1 in that it does not contain bitter melon extract and wolfberry extract.

[0058] Comparative Example 3 A type of moringa leaf cookie, differing from Example 1 in that it is baked at 180°C top heat and 170°C bottom heat for 20 minutes. Comparative Example 4 A moringa leaf cookie, which differs from Example 1 in that it does not contain moringa leaf powder, goji berry extract, and bitter melon extract.

[0059] Example 5 To objectively evaluate the quality characteristics and functional effects of the Moringa leaf-based hypoglycemic biscuits produced in this invention, systematic verification was conducted from four dimensions: sensory quality, retention rate of functional components, in vitro hypoglycemic activity, and in vivo hypoglycemic efficacy. All experimental data are expressed as mean ± standard deviation, and one-way ANOVA was performed using SPSS statistical software. *p < 0.05 was considered statistically significant.

[0060] (a) Sensory evaluation experiment.

[0061] 1. Evaluation methods.

[0062] Based on GB 7100-2015 "National Food Safety Standard for Biscuits", sensory evaluation criteria were developed for cookies, taking into account their inherent characteristics. A panel of 12 randomly selected trained food professionals (6 men and 6 women, aged 22-40) conducted a blind evaluation, scoring the cookies on seven indicators: appearance, color, crispness, sweetness, bitterness, texture, and overall acceptability. Each indicator was scored out of 10, and the average score was used as the final score.

[0063] Sensory evaluations were performed on the cookies provided in Example 1 and Comparative Examples 1-4, and the results are shown in Table 1.

[0064] Table 1 Sensory evaluation results

[0065] Note: * indicates a significant difference compared to the present invention group (p<0.05); for bitterness and graininess, the lower the score, the better; for the other indicators, the higher the score, the better.

[0066] As shown in Table 1, the cookies provided in Example 1 of this invention are significantly superior to the comparative groups in terms of crispness, bitterness control, and overall acceptability (p<0.05). This indicates that the present invention, through the synergistic effect of formula optimization (a reasonable ratio of Moringa leaf powder, wolfberry extract, and bitter melon extract) and low-temperature baking process, effectively solves the technical problems of strong bitterness and rough texture commonly found in functional cookies. The sensory quality of the product is close to that of the blank control group, and it has good consumer acceptance.

[0067] (II) Functional component retention rate experiment 1. The detection indicators and methods are shown in Table 2: Table 2. Detection Indicators and Methods

[0068] 2. Experimental Design: Three samples each of the raw dough and finished biscuits prepared in Example 1 and the finished biscuits prepared in Comparative Example 3 were taken, and the content of each index was determined according to the above method, and the retention rate was calculated: Retention rate (%) = (Content after baking / Content before baking) × 100% 3. Test Results: Table 3 Functional component retention rate

[0069] Note: * indicates a significant difference compared to the present invention group (p<0.05).

[0070] As shown in Table 3, Example 1 of this invention, using a low-temperature segmented temperature-controlled baking process with an upper heat of 140℃ and a lower heat of 130℃, achieved a retention rate of over 86% for each functional component. In contrast, Comparative Example 3, using conventional high-temperature baking (180℃ / 170℃), only achieved a retention rate of approximately 52% for each component, with a significant difference (p<0.05). The results indicate that this invention, through its innovative low-temperature temperature control process, effectively avoids the destruction of heat-sensitive active ingredients in functional raw materials such as Moringa leaf powder and bitter melon extract by high-temperature baking, thus ensuring the material basis for the product's auxiliary hypoglycemic effect.

[0071] (III) In vitro α-glucosidase inhibitory activity experiment: 1. Experimental Methods: An in vitro reaction system for α-glucosidase-pNPG was established according to the literature method: enzyme concentration 0.05 U / mL, substrate pNPG concentration 1.0 mM, reaction temperature 37℃, reaction time 15 min, and absorbance measured at 400 nm. Acarbose was used as a positive control. Test solutions were prepared by extracting each sample with pure water, and the inhibition rate at different concentrations was measured to calculate the half-maximal inhibitory concentration (IC50). 50 ).

[0072] Inhibition rate (%) = [1 - (Sample A - Background A) / Blank A] × 100% 2. Experimental grouping and calculation of synergy coefficient: Weigh out 10.0 g each of Moringa leaf powder, bitter melon extract, wolfberry extract, biscuit from Example 1, biscuit from Comparative Example 1, and biscuit from Comparative Example 2. Add 100 mL of distilled water to each, and extract by stirring in a water bath at 60°C for 30 min. Filter, concentrate the filtrate to dryness by rotary evaporation, reconstitute with distilled water, and bring the volume to 10 mL to obtain the test stock solution (equivalent to 1.0 g / mL of crude drug). Dilute with distilled water to the desired concentration gradient before use.

[0073] The test stock solutions of Moringa leaf powder, bitter melon extract, wolfberry extract, biscuit of Example 1, biscuit of Comparative Example 1 and biscuit of Comparative Example 2 were subjected to in vitro α-glucosidase inhibitory activity experiments, and the synergistic coefficients were calculated.

[0074] Synergy coefficient = IC of biscuit extract 50 / Theoretical superposition IC 50 ; Among them, theoretical superposition IC 50 Calculated by weighting the contribution ratio of each individual ingredient in the formulation of this invention; The theoretical superposition IC 50 Calculate using the following formula: Theoretical superposition IC 50 =(W 辣 ×IC 50,辣+W 苦 ×IC 50,苦 +W 枸 ×IC 50,枸 ) / (W 辣 +W 苦 +W 枸 ), In the formula: W 辣 W 苦 W 枸 These represent the weight parts of the Moringa leaf powder, bitter melon extract, and wolfberry extract in the biscuit to be tested, respectively. IC 50,辣 IC 50,苦 IC 50,枸 The half-maximal inhibitory concentrations (IC50) were measured for the Moringa leaf powder group, the bitter melon extract group, and the wolfberry extract group, respectively.

[0075] The "contribution ratio" refers to the proportion of the weight of each individual raw material (W) to the sum of the weight of the three raw materials, i.e., W 辣 / (W 辣 +W 苦 +W 枸 W 苦 / (W 辣 +W 苦 +W 枸 W 枸 / (W 辣 +W 苦 +W 枸 ).

[0076] A synergy coefficient of <1 indicates a synergistic effect.

[0077] Table 4 Results of in vitro α-glucosidase inhibitory activity

[0078] Note: * indicates a significant difference compared to the theoretical superposition value (p<0.05); # indicates a significant difference compared to Example 1 group (p<0.05).

[0079] According to the results in Table 4, the IC50 of the biscuit extract of the present invention against α-glucosidase is... 50The value was 112.4 μg / mL, significantly lower than the theoretical superposition value (p<0.05), and the synergy coefficient was 0.50, indicating that the combination of Moringa leaf powder, bitter melon extract, and wolfberry extract produced a significant synergistic effect, rather than a simple sum of effects. In contrast, the synergy coefficient of Comparative Example 1 (using only 15 parts of Moringa leaf powder) was 0.88, and the synergy coefficient of Comparative Example 2 (excluding bitter melon extract and wolfberry extract) was 0.98. The synergistic effect of the two was significantly weaker than that of Example 1 of this invention, and Comparative Example 2 had virtually no synergistic effect. The above results indicate that the specific compounding ratio and combination method of Moringa leaf powder, bitter melon extract, and wolfberry extract described in this invention are key to achieving synergistic hypoglycemic activity. Changing any element (such as using too little or missing components) will lead to a significant reduction or even complete loss of the synergistic effect.

[0080] (iv) Experiment on hypoglycemic effect in animals.

[0081] 1. Establishment of experimental animals and models: SPF-grade male Kunming mice, 6-8 weeks old and weighing 20-25 g, were selected for acclimatization after one week. A subset of mice were then randomly selected to induce a diabetic model via intraperitoneal injection of streptozotocin (STZ) (60 mg / kg). A fasting blood glucose level ≥11.1 mmol / L was considered a successful model establishment criterion.

[0082] 2. Animal grouping and administration: The successfully modeled diabetic mice were randomly divided into 6 groups of 10 mice each: Model control group: diabetic mice fed with normal diet. Positive drug group: diabetic mice, fed a normal diet plus metformin by gavage (200 mg / kg / d). Example 1 group: diabetic mice, with the powder of the biscuit from Example 1 added to their normal diet (replacing 20% ​​of the average daily feed intake of the mice); Comparative Example 1: Diabetic mice were fed a normal diet supplemented with powdered biscuits from Comparative Example 1 (replacing 20% ​​of the mice's daily feed intake). Comparative Example 2: Diabetic mice were fed a normal diet supplemented with powdered biscuits from Comparative Example 2 (replacing 20% ​​of the mice's daily feed intake). Comparative Example 3: Diabetic mice were fed a normal diet supplemented with powdered biscuits from Comparative Example 3 (replacing 20% ​​of the mice's daily feed intake). A separate normal control group (10 mice) was set up: healthy mice fed with normal feed.

[0083] The experiment lasted for 4 weeks, with free access to water and food.

[0084] 3. Detection indicators: Fasting blood glucose (FBG): Blood was collected from the tail vein before the start of the experiment (week 0) and at the end of weeks 1, 2 and 4. 2-hour postprandial blood glucose (2h PBG): Measured 2 hours after gavage administration of glucose (2g / kg) at the end of the fourth week of the experiment; Glycated hemoglobin (HbA1c): Blood samples were taken from animals sacrificed at the end of the fourth week of the experiment for measurement. 4. Experimental Results: Table 5. Changes in fasting blood glucose in mice of each group (mmol / L, mean ± SD, n=10)

[0085] Note: * indicates a significant difference compared to the model control group (p<0.05); # indicates a significant difference compared to the Example 1 group (p<0.05).

[0086] Table 6. Blood glucose and glycated hemoglobin levels 2 hours after a meal in mice of each group (mean ± SD, n=10)

[0087] Note: * indicates a significant difference compared to the model control group (p<0.05); # indicates a significant difference compared to the Example 1 group (p<0.05).

[0088] According to the results in Tables 5 and 6, after 4 weeks of feeding, the fasting blood glucose of mice in the Example 1 group decreased from 18.7 mmol / L to 9.3 mmol / L, a decrease rate of 50.3%, which was close to the effect of the positive drug group (60.7%) and significantly better than the model control group (p<0.05). The 2-hour postprandial blood glucose (13.8 mmol / L) and glycated hemoglobin (6.4%) of mice in the Example 1 group were significantly lower than those in the model control group (p<0.05), indicating that the biscuits of the present invention have excellent auxiliary hypoglycemic effects.

[0089] However, Comparative Example 1 (low dosage of Moringa leaf powder) and Comparative Example 2 (lacking bitter melon and wolfberry extracts) failed to effectively lower blood glucose in mice, with blood glucose reduction rates of only 9.0% and 4.3%, respectively. None of the indicators showed significant differences compared to the model control group (p>0.05). This result is consistent with in vitro activity experiments, further confirming that the specific dosage of the ternary combination of "Moringa leaf powder-bitter melon extract-wolfberry extract" in this invention is key to its synergistic hypoglycemic effect. The absence or deviation of any component will lead to a significant decrease or even loss of efficacy. Comparative Example 3 (high-temperature baking) also showed a significantly lower hypoglycemic effect (22.3%) than the group of this invention due to the destruction of active ingredients (p<0.05). These results, from the perspectives of synergistic formulation and process control, collectively demonstrate the beneficial effects of the biscuits provided by this invention.

[0090] Regarding its hypoglycemic effect in vivo, experiments on diabetic mice have confirmed that the biscuits of this invention can reduce fasting blood glucose by 50.3%, an effect close to that of the positive drug group; however, the hypoglycemic effect is significantly reduced after changing the formula or using high-temperature baking (the reduction rate is only about 4.3%~22.3%).

[0091] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A moringa leaf cookie, characterized in that, By weight, it includes the following raw materials: 450-550 parts low-gluten flour, 35-55 parts moringa leaf powder, 70-100 parts erythritol, 3-5 parts salt, 250-310 parts butter, 80-120 parts egg liquid, 3-5 parts zein, 6-10 parts goji berry extract and 6-10 parts bitter melon extract.

2. The Moringa leaf cookie according to claim 1, characterized in that, By weight, the ingredients include: 480-520 parts low-gluten flour, 40-50 parts moringa leaf powder, 80-90 parts erythritol, 3.5-4.5 parts edible salt, 270-290 parts butter, 90-110 parts egg liquid, 3.5-4.5 parts zein, 7-9 parts goji berry extract, and 7-9 parts bitter melon extract.

3. The Moringa leaf cookie according to claim 1, characterized in that, By weight, the ingredients include: 500 parts low-gluten flour, 44 parts moringa leaf powder, 88 parts erythritol, 4 parts salt, 280 parts butter, 100 parts egg liquid, 4 parts zein protein, 8 parts goji berry extract and 8 parts bitter melon extract.

4. The method for preparing Moringa leaf cookies according to any one of claims 1 to 3, characterized in that, Includes the following steps: Mix softened butter, erythritol, and salt, and beat until fluffy; add egg liquid to emulsify; add low-gluten flour, moringa leaf powder, zein, goji berry extract, and bitter melon extract, mix to obtain cookie dough, and freeze to set; The frozen dough is sliced ​​and baked; the baking conditions are 140-160°C top heat and 130-150°C bottom heat, and the baking time is 35-45 minutes.

5. The preparation method according to claim 4, characterized in that, Low-gluten flour, moringa leaf powder, zein, wolfberry extract, and bitter melon extract were each sieved through a 100-120 mesh sieve to remove lumps and impurities.

6. The preparation method according to claim 4, characterized in that, Add the egg liquid in 3 batches, stirring until fully emulsified after each addition.

7. The preparation method according to claim 4, characterized in that, The cookie dough was frozen at -18°C for 2.5 hours.

8. The preparation method according to claim 4, characterized in that, The slices are cut into thin slices with a thickness of 6 mm.

9. The application of the Moringa leaf cookies according to any one of claims 1 to 3 or the preparation method according to any one of claims 4 to 8 in the preparation of foods that delay the rise in postprandial blood glucose.

10. The application of the Moringa leaf cookies according to any one of claims 1 to 3 or the preparation method according to any one of claims 4 to 8 in the preparation of foods that maintain healthy blood sugar levels.

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