A food composition, method of making and use thereof

Abstract

The application provides a food composition and a preparation method and application thereof, and particularly relates to the field of medicinal and edible food, and contains hen embryo egg powder and chickpea powder. The application can solve the problems of low safety and single efficacy caused by existing conditioning products, realizes multiple effects of regulating endocrine balance, supplementing estrogen, improving sleep, resisting fatigue and the like, and the product is safe and has no side effects, and is suitable for long-term consumption by women.

Description

Technical Field

[0001] This invention belongs to the field of food products that are both food and medicine, and specifically relates to a food composition, its preparation method, and its application. Background Technology

[0002] Modern women are highly susceptible to sub-health issues such as ovarian dysfunction and endocrine disorders due to various factors including high work pressure, irregular work and rest schedules, unbalanced diets, and aging. These issues manifest as low estrogen levels, insufficient blood and qi, weakness and fatigue, insomnia and excessive dreaming, and irritability, which seriously affect women's physical and mental health and quality of life.

[0003] Currently, products on the market for regulating female endocrine function are mainly divided into two categories: one is chemical hormone drugs. These products have significant short-term regulating effects, but long-term use can easily lead to side effects such as hormone dependence, aggravation of endocrine disorders, and burden on liver and kidney metabolism. They are not suitable for daily long-term use (Zheng Xi et al., Meta-analysis of the correlation between estrogen replacement therapy and ovarian cancer in postmenopausal women[J], Modern Preventive Medicine, 2024, 51(1):173-179); the other is health products containing isoflavone phytoestrogens, such as a nutritional powder made from chickpeas and chickpea skins disclosed in patent CN102228201A. The isoflavone components contained therein have a positive effect on improving female endocrine imbalance (Guo Jing et al., Research progress on bioactive components and their functions of chickpeas[J], Agricultural Product Processing, 2021, 521(2):76-78).

[0004] Chicken embryo eggs are fertilized eggs that have been incubated at a certain temperature to form a chicken embryo, but have not yet broken open. The Compendium of Materia Medica records that chicken embryo eggs have the function of treating headaches, migraines, epilepsy and limb eczema. Children, the elderly and the weak often eat them, which has the effect of strengthening the spleen and stomach, thus achieving the effect of strengthening the body. Multiple modern research results show that through the development and metabolism of the embryo, the protein content of chicken embryo eggs is more than 20% higher than that of fresh eggs, and the content of small molecule peptides, free amino acids, immunoglobulins, taurine, superoxide dismutase, vitamins and minerals is also significantly increased (Zhang Ruijuan et al., Nutritional components and antioxidant effects of chicken embryo extract [J], Journal of Xi'an Jiaotong University, 2007, 28(3):248-251; Liu Qingxiao et al., Comparative study of nutritional components of SPF chicken embryos before and after hatching [J], Shandong Animal Husbandry and Veterinary Medicine, 2019, 40(6):1-4). Therefore, chicken embryo eggs are not simply a continuation of ordinary chicken eggs, but rather a nutritional treasure trove dynamically transformed during the gestation process. The small molecule peptides and free amino acids produced by metabolism are easily absorbed, better promoting embryonic growth and development. The increased content of taurine, immunoglobulins, superoxide dismutase, as well as vitamins and minerals, also explains why chicken embryo eggs have effects such as nerve repair, improved sleep, and anti-fatigue. In recent years, several studies have reported methods for sex determination in chicken embryos, aiming to achieve non-destructive sex identification in the early stages of incubation, facilitating the adjustment of the hatching ratio of male and female chicken embryos according to market demand and reducing resource waste. Some studies have also investigated the differences in estradiol and testosterone content in male and female chicken embryos. The results show that the estradiol content in female chicken embryos is significantly higher than that in male chicken embryos, while the testosterone content is significantly lower (Wang Yalan, Study on the changes and differences of steroid hormones during the incubation of male and female chicken embryos [D], Wuhan: Huazhong Agricultural University, 2019; Hao Duo, Establishment of methods for detecting estradiol and testosterone concentrations in chicken embryos and their preliminary application in early sex identification of chicken embryos [D], Daqing: Heilongjiang Bayi Agricultural University, 2024). This also indicates that only female chicken embryos can specifically regulate sub-health issues such as decreased ovarian function and endocrine disorders in women.

[0005] In 2013, patent CN103462165A disclosed a beverage made from chicken embryo eggs, but did not provide efficacy data. To date, there are no food products on the market that utilize screened hen embryo eggs and have been developed into hen embryo egg powder, nor are there any reports of combining hen embryo egg powder with chickpea flour to prepare health foods. Hen embryo egg powder is rich in natural active peptides and animal-derived estrogen, making it a core active ingredient for regulating female ovarian function and replenishing qi and blood. Chickpea flour is rich in plant isoflavones; chickpea isoflavones have relatively weak estrogenic activity, only one-thousandth the activity of estradiol, but they have a bidirectional regulatory effect. For users, when estradiol supplementation is excessive and its activity is too strong, chickpea isoflavones can competitively replace some of the estradiol bound to estrogen receptors, thereby reducing estrogen activity and antagonizing estradiol activity. Conversely, when the amount of supplemented estradiol is too low for the user, chickpea isoflavones can bind to unoccupied estrogen receptors, activating them and thus increasing estrogen activity (Zhang Hua et al., Effects of estrogen and phytoestrogens on mammary gland morphology and ERα subtype expression in ovariectomized rats [J], Chinese Journal of Pharmacology, 2008, 24(4):518-522). The combination of these two substances achieves a bidirectional regulatory effect on endocrine balance, ensuring significant estrogen supplementation efficacy and long-term safety. This invention scientifically combines hen embryo egg powder and chickpea powder, supplemented with compound ingredients such as oat powder, mulberry powder, wolfberry powder, yam powder, and poria powder to enhance flavor and nourish the spleen and stomach. It develops a synergistic, mild, safe, and long-term suitable health food for women, which has significant market value and technological innovation significance. Summary of the Invention

[0006] In view of this, the purpose of this invention is to provide a food composition, its preparation method and application, to solve the problems of low safety or single efficacy caused by existing conditioning products, and to achieve multiple effects such as regulating endocrine balance, supplementing estrogen, improving sleep and anti-fatigue. The product is safe and has no side effects, and is suitable for long-term consumption by women.

[0007] This invention provides the following technical solution: A food composition comprising hen embryo powder and chickpea powder.

[0008] Preferably, it contains 12 to 40 parts by weight of hen embryo egg powder and 20 to 60 parts by weight of chickpea flour.

[0009] Preferably, the product is composed of the following components by weight: 12-40 parts hen embryo egg powder, 20-60 parts chickpea powder, 0-20 parts oat powder, 0-18 parts mulberry powder, 0-18 parts wolfberry powder, 0-15 parts yam powder, and 0-15 parts poria cocos powder.

[0010] The preferred composition is 16-36 parts hen embryo egg powder, 24-46 parts chickpea powder, 2-18 parts oat powder, 2-16 parts mulberry powder, 2-16 parts wolfberry powder, 2-10 parts yam powder, and 2-10 parts poria powder.

[0011] The preferred composition is 28 parts hen embryo egg powder, 42 parts chickpea powder, 8 parts oat powder, 6 parts mulberry powder, 6 parts wolfberry powder, 5 parts yam powder, and 5 parts poria powder.

[0012] Preferably, the hen embryo egg powder is obtained by screening qualified hen embryo eggs that have been incubated for 9 to 11 days, disinfecting the egg surface, identifying and screening out hen embryo eggs, removing the eggshell, homogenizing the contents of the hen embryo eggs with a homogenizer, freeze-drying the homogenate in a vacuum environment at -35 to -40°C for 24 to 30 hours, and then pulverizing it through a 120-mesh sieve.

[0013] Preferably, qualified chicken embryos are selected from those that have been incubated for 10 days.

[0014] Preferably, the homogenate is freeze-dried in a vacuum environment at -38℃ for 26 hours.

[0015] Preferably, qualified chicken embryo eggs are sorted in batches using hyperspectral non-destructive identification method and verified by sampling through dissection identification method.

[0016] The preferred method of hyperspectral non-destructive identification is as follows: a hyperspectral camera is used for non-destructive testing. The camera is equipped with a stable halogen light source, with a spectral detection range of 400-1000nm, a wavelength resolution of ≤2.5nm, 1200 channels, and an acquisition speed of 128FPS for full-spectrum imaging. The process does not damage the eggshell and embryo and is used for rapid sorting of chicken embryos in batches on the production line.

[0017] The specific anatomical identification method is as follows: Take qualified chicken embryos that have been incubated for 9-11 days, disinfect the eggshell, remove the eggshell, and aseptically dissect and separate the gonads. If the gonads are long and filamentous and there is no obvious testicular protrusion, it is determined to be a female chicken embryo; if the gonads are oval protrusions and distributed in pairs, it is determined to be a male chicken embryo. Discard the male chicken embryos and use them for other purposes.

[0018] Preferably, the chickpea flour is obtained by washing chickpeas, mechanically peeling them, roasting them, and then pulverizing them through a 120-mesh sieve.

[0019] Preferably, the oat flour is obtained by washing oats, mechanically peeling them, roasting them, and then pulverizing them through a 120-mesh sieve.

[0020] Preferably, the mulberry powder is obtained by washing mulberries, drying them at a low temperature of 48-58℃ (preferably 53℃), and then pulverizing them through a 120-mesh sieve.

[0021] Preferably, the goji berry powder is obtained by washing goji berries, drying them at a low temperature of 48-58℃ (preferably 53℃), and then pulverizing them through a 120-mesh sieve.

[0022] Preferably, the yam powder is obtained by washing the yam, peeling it, slicing it, steaming it at 58-68℃ (preferably 63℃), drying it at 48-58℃ (preferably 53℃), and then pulverizing it through a 120-mesh sieve.

[0023] Preferably, the Poria cocos powder is obtained by cleaning Poria cocos, slicing it, steaming it at 58-68℃ (preferably 63℃), drying it at a low temperature of 48-58℃ (preferably 53℃), and then pulverizing it through a 120-mesh sieve.

[0024] Preferably, the process involves steam curing at 58–68°C, low-temperature drying at 48–58°C, and pulverizing through a 120-mesh sieve. Preferably, the food composition is a meal replacement powder, granules, or compressed candy.

[0025] The qualified chicken embryo eggs refer to chicken embryo eggs hatched in non-avian epidemic areas using healthy breeding eggs, which are then subjected to batch illumination using a commercially available box-type LED light source egg candling device. If the embryo, blood vessels, and embryonic rhythm are visible, the eggs are considered qualified chicken embryo eggs.

[0026] The method for disinfecting the egg surface is as follows: Place the qualified chicken embryo eggs into a clean pre-washing tank, wash the chicken embryo eggs with warm water at 40-50℃ for 3 minutes to remove surface dirt, drain the water, and then sterilize with ultraviolet light for 30 minutes; transfer the chicken embryo eggs to a disinfection tank, soak the chicken embryo eggs in a sodium hypochlorite aqueous solution with an effective chlorine content of 100mg / L for 10 minutes, and drain the water; then transfer the chicken embryo eggs to a washing tank, rinse with clean water for 3 minutes, then soak in clean water for 5 minutes, and drain the water.

[0027] A method for preparing a food composition is as follows: S1. Homogenization: The obtained hen embryo egg powder, chickpea powder, oat powder, mulberry powder, wolfberry powder, yam powder, and poria powder are added into a three-dimensional motion mixer according to the prescription ratio. The mixture is mixed at room temperature in a closed environment for 35-50 minutes to ensure that all raw material components are completely and uniformly mixed without local segregation, so as to obtain a uniform composite powder.

[0028] S2. Molding and processing: The obtained composite powder is prepared into meal replacement powder, granules or compressed candy.

[0029] S3. Sterilization and Packaging: The molded product is sterilized by irradiation. After sterilization, it is protected from light, sealed, and aseptically packaged to obtain the final product.

[0030] Preferably, the meal replacement powder is prepared as follows: the uniformly mixed compound powder is directly vacuum sterilely packaged to obtain the finished meal replacement powder; Preferably, the granules are prepared as follows: 5-8% by mass of maltodextrin and 8-12% by mass of purified water are added to the composite powder as a binder, stirred to form a soft material, granulated by a shaking granulator, dried at 45°C, granulated, and screened to form qualified granules. Preferably, the compressed candy is prepared as follows: 4-8% xylitol and 0.5-1.5% food-grade magnesium stearate are added to the compound powder, mixed evenly, and then compressed into tablets.

[0031] Preferably, the hen embryo egg powder is made from qualified hen embryo eggs on the 10th day of incubation. The egg surface is disinfected, and hen embryo eggs are identified and screened. The eggshells are removed, and the contents of the hen embryo eggs are homogenized using a homogenizer. The homogenate is then freeze-dried in a vacuum environment at -38℃ for 26 hours. Chickpea flour and oat flour are roasted separately and pulverized through a 120-mesh sieve. Mulberry flour and wolfberry flour are dried at a low temperature of 53℃ and pulverized through a 120-mesh sieve. Yam flour and Poria cocos powder are steam-cooked at 63℃, dried at a low temperature of 53℃, and pulverized through a 120-mesh sieve. All pre-treated powders are weighed according to the formula and mixed in a three-dimensional mixer for 42 minutes to obtain a uniform composite powder.

[0032] The beneficial effects of this invention are: 1. This invention combines hen embryo egg powder and chickpea powder, enabling the synergistic effect of animal-derived endogenous estrogen and plant-derived isoflavones to achieve balanced regulation of the female endocrine system. This addresses the issues of unclear targeting of the endocrine-regulating effect of consuming only hen embryo egg powder (which is not gender-specific) and the safety concerns of long-term supplementation with single animal-derived estrogen. While chickpea powder contains relatively weak plant isoflavones, it possesses a bidirectional regulatory effect. The combination of these two ingredients regulates endocrine balance, ensuring significant estrogen supplementation efficacy, long-term safety, and improvements in sleep and fatigue reduction. The specific bioactive components of hen embryo egg powder and chickpea powder respectively determine that the endocrine-regulating effect of this invention is significantly superior to consuming either hen embryo egg powder or chickpea powder alone.

[0033] 2. All raw materials used in this invention are food and medicine ingredients as stipulated by the state; by combining hen embryo egg powder and chickpea powder, and compounding mulberry powder and wolfberry powder, it helps to nourish yin and beautify the skin.

[0034] 3. The present invention combines oat flour, yam flour, and poria cocos powder, which can strengthen the spleen and stomach and improve the absorption rate of the active ingredients of the composition.

[0035] 4. The process design of this invention is scientific and reasonable. The hen embryo egg powder adopts a low-temperature freeze-drying process to avoid damage to the active polypeptide components; the chickpea powder and oat powder adopt a roasting process to bring out the aroma of the chickpea powder and oat powder without destroying the effective components such as isoflavones and β-glucan, thus enhancing the flavor of the product; the mulberry powder and goji berry powder adopt a low-temperature drying process, while the yam powder and poria powder adopt a low-temperature steam cooking and low-temperature drying process to avoid high temperature damage to the active components of the raw materials. Attached Figure Description

[0036] Figure 1 To conduct batch non-destructive testing of the characteristic spectral curves of hatched chicken embryos in the 400–1000 nm range; Figure 2 Anatomical image of a female chicken embryo; Figure 3 This is an anatomical image of a male chicken embryo. Detailed Implementation

[0037] Example 1: A food composition comprising the following parts by weight: 28 parts hen embryo egg powder, 42 parts chickpea powder, 8 parts oat flour, 6 parts mulberry powder, 6 parts wolfberry powder, 5 parts yam powder, and 5 parts Poria cocos powder. The composition is shown in Table 1.

[0038] Table 1. Material composition and mass fractions of the food composition in Example 1 Preparation is as follows: Raw material pretreatment and acquisition: Qualified chicken embryo eggs that have been incubated for 10 days are screened, the egg surface is disinfected, and female chicken embryo eggs are identified and screened out; the eggshells are removed, the contents of the female chicken embryo eggs are homogenized using a homogenizer, the homogenate is freeze-dried in a vacuum environment at -38℃ for 26 hours, and then pulverized through a 120-mesh sieve to obtain female chicken embryo egg powder. The term "qualified chicken embryo eggs" refers to chicken embryo eggs hatched in non-avian epidemic areas using healthy breeding eggs. These eggs are then subjected to batch illumination using a commercially available box-type LED light source egg candling device. If the embryo, blood vessels, and embryonic movement are visible, the eggs are considered qualified.

[0039] The method for disinfecting the egg surface is as follows: Place the qualified chicken embryo eggs into a clean pre-washing tank, wash the chicken embryo eggs with warm water at 40-50℃ for 3 minutes to remove surface dirt, drain the water, and then sterilize with ultraviolet light for 30 minutes; transfer the chicken embryo eggs to a disinfection tank, soak the chicken embryo eggs in a sodium hypochlorite aqueous solution with an effective chlorine content of 100mg / L for 10 minutes, and drain the water; then transfer the chicken embryo eggs to a washing tank, rinse with clean water for 3 minutes, then soak in clean water for 5 minutes, and drain the water.

[0040] Female hen embryos were screened using a hyperspectral non-destructive testing method. The camera, equipped with a stable halogen light source, had a spectral detection range of 400–1000 nm, a wavelength resolution ≤2.5 nm, 1200 channels, and a full-spectrum imaging speed of 128 FPS. The specific implementation was as follows: 10-day-old qualified hen embryos from the Nanjing Liuhe District were selected and placed stably on a sealed, light-proof, transmissive testing platform. A uniform transmissive light source system was set up and connected to a FigSpec® FS-13 hyperspectral camera (visible-near-infrared band 400-1000 nm) from Hangzhou Caipu Technology Co., Ltd. The equipment was preheated for 30 minutes to allow the optical and detection systems to reach thermal equilibrium. A pre-scan was performed to ensure the DN value in the maximum reflectivity region was between 70-85% of the saturation value, and the integration time was set to 40 ms. Dark-field images were first acquired with the same integration time under lens closure, and then acquired every 2 hours for subsequent removal of thermal noise from the detector. Whiteboard calibration was then performed using a standard diffuse reflector. Images were collected once before and once after each scene capture, and the average value was taken as the whiteboard calibration value. Hyperspectral images were acquired at a scan rate of 128 FPS and an exposure time of 40 ms.

[0041] Hyperspectral images of 10-day-old chicken embryos were acquired one by one, and the original spectral curves of the regions of interest (ROI) inside the embryos were extracted. A filtering algorithm was used to reduce noise in the spectral signals and correct the baseline, eliminating spectral interference from the eggshell and egg liquid. A pre-trained male / female chicken embryo identification and classification model was then imported, and characteristic spectra based on the differences in the internal biochemical components of 10-day-old male and female embryos were used (see appendix). Figure 1 The system automatically determines the sex of chicken embryos, separating 10-day-old female and 10-day-old male embryos. The selected 10-day-old female embryos are collected for subsequent preparation of female embryo powder. The selected 10-day-old male embryos are collected for other uses.

[0042] Random sampling of the screening results was conducted using the dissection identification method, as follows: Qualified chicken embryos incubated for 10 days were taken, the eggshells were disinfected, removed, and the gonads were aseptically dissected and separated in a laminar flow hood. Gonads appearing as long, filamentous strands without obvious testicular protrusion were identified as female chicken embryos (see appendix). Figure 2 The presence of oval-shaped, paired gonads indicates a male chicken embryo (see appendix). Figure 3 Remove the male chicken embryos from the eggs and use them for other purposes.

[0043] Chickpeas and oats are washed, mechanically peeled, roasted, and then pulverized through a 120-mesh sieve to obtain chickpea flour and oat flour. Mulberries and goji berries are washed, dried at a low temperature of 53℃, and then pulverized through a 120-mesh sieve to obtain mulberry flour and goji berry flour. Yam and poria cocos are washed, peeled, sliced, steamed at 63℃, dried at a low temperature of 53℃, and then pulverized through a 120-mesh sieve to obtain yam flour and poria cocos flour.

[0044] Homogenization: The obtained hen embryo egg powder, chickpea powder, oat powder, mulberry powder, wolfberry powder, yam powder, and poria powder are put into a three-dimensional motion mixer according to the prescription ratio and mixed at room temperature in a sealed environment for 42 minutes to ensure that all raw material components are completely and uniformly mixed without local segregation, so as to obtain a uniform composite powder.

[0045] Molding and processing: The obtained composite powder is prepared into meal replacement powder; the meal replacement powder is prepared as follows: the uniformly mixed composite powder is directly vacuum sterilized and packaged into 15g packets to obtain the finished meal replacement powder.

[0046] Sterilization and packaging: The molded product is sterilized by irradiation. After sterilization, it is protected from light, sealed, and aseptically packaged to obtain the final product.

[0047] The estrogen content of the hen embryo egg powder prepared in Example 1 was determined, and the specific test results are as follows: (1) Main instruments and reagents: Shimadzu LC-2050 high performance liquid chromatograph. Estradiol (E2) was purchased from the National Institutes for Food and Drug Control, China. Acetonitrile was of chromatographic grade, and all other reagents used in the experiment were of analytical grade. Water was ultrapure water.

[0048] (2) Methods and Results ①Chromatographic conditions: Column C 18 250mm×4.6mm, 5μm; flow rate: 1.0mL / min; injection volume: 10μl; column temperature: 30℃; mobile phase: acetonitrile-water (30:70); detection wavelength: 225nm.

[0049] ② Sample Pretreatment: Weigh 5g of hen embryo egg powder into a 50mL centrifuge tube, add 20mL of ethyl acetate, sonicate for 20min, centrifuge, and collect all supernatant. Extract a second time with 10mL of ethyl acetate, and collect all supernatant. Combine the ethyl acetate extracts, evaporate to dryness at 45℃ using a rotary evaporator, and dissolve the residue in 10mL of methanol solution (methanol:water = 4:1), ensuring complete transfer. Extract with 8mL of petroleum ether by shaking, centrifuge, and discard the petroleum ether layer. Reserve the methanol solution portion.

[0050] The above operation was performed in four parallel portions. The methanol solution portions were combined and evaporated at 45°C until viscous. 5 mL of water was added to wash the bottle wall, and 10 mL of ethyl acetate was used for back-extraction. The ethyl acetate layer was centrifuged and evaporated to dryness by rotary evaporation. The volume was adjusted to 25 mL with the mobile phase, filtered through a filter membrane, and then used for liquid chromatography analysis.

[0051] ③ Preparation of estradiol reference stock solution: Accurately weigh about 10 mg of estradiol, place it in a 100 mL volumetric flask, dissolve and dilute to the mark with acetonitrile, shake well, and use it as the estradiol reference stock solution.

[0052] ④ Estradiol Standard Curve and Correlation Coefficient: The estradiol reference stock solution was diluted to prepare standard solutions containing 0.5, 2.0, 5.0, 10.0, 20.0, 40.0, and 80.0 μg / mL of estradiol. A standard curve was plotted with the measured peak area as the ordinate (y) and the mass concentration as the abscissa (x). Estradiol showed good linearity in the tested concentration range of 5.0–40.0 μg / mL, with a correlation coefficient R0. 2 All values ​​were greater than 0.9997, and the regression equation was y = 11474x + 140. Each sample was measured in triplicate, and the RSD was less than 0.88%.

[0053] ⑤ The test results of the hen embryo egg powder sample are shown in Table 2.

[0054] Table 2. Results of HPLC determination of estradiol content in hen embryo egg powder The chickpea flour prepared in Example 1 was subjected to a phytoestrogen content determination, and the specific test results are as follows: (1) Main instruments and reagents: Shimadzu LC-2050 high performance liquid chromatograph. Biochanin A (BCA) was purchased from the National Institutes for Food and Drug Control. Methanol was chromatographic grade, and all other reagents used in the experiment were analytical grade. Water was ultrapure water.

[0055] (2) Methods and Results: ①Chromatographic conditions: Column C 18 250mm × 4.6mm, 5μm; flow rate: 1.0mL / min; injection volume: 10μl; column temperature: 30℃; mobile phase: methanol-0.1% Na2HPO4 buffer (70:30); detection wavelength: 249nm.

[0056] ② Sample pretreatment: Accurately weigh 2g of chickpea flour and place it in a 50ml round-bottom flask. Add 30ml of 80% ethanol and reflux at 80℃ for 2 hours for the first extraction. Filter and reserve the filtrate. Perform a second and third extraction on the residue, using the same method as the first. Combine the three extracts and bring the volume to 100ml with 80% ethanol. Filter through a 45μm microporous membrane and perform HPLC analysis.

[0057] ③ Preparation of chickpea sprout A reference stock solution: Accurately weigh about 10 mg of chickpea sprout A into a 100 mL volumetric flask, dissolve and dilute with ethanol to the mark, shake well, and use as chickpea sprout A reference stock solution.

[0058] ④ Standard working curve and correlation coefficient of chickpea sprout extract A: The stock solution of chickpea sprout extract A was diluted to prepare standard solutions of 0.1, 0.5, 2.0, 5.0, 10.0, and 20.0 μg / mL. A standard working curve was plotted with the measured peak area as the ordinate (y) and the mass concentration as the abscissa (x). The linear regression equation for chickpea sprout extract A was y = 39974x + 105. Chickpea sprout extract A showed good linearity in the tested range of 2.0 μg to 10.0 μg / mL, with a correlation coefficient R0. 2 All values ​​were greater than 0.9998, and each sample was measured in triplicate with an RSD of less than 0.17%.

[0059] ⑤ The test results of the chickpea flour samples are shown in Table 3.

[0060] Table 3. Results of HPLC determination of chickpea sprout A content in chickpea flour Clinical trials: The product prepared in Example 1 (batch number FE20251031 for the hen embryo egg powder and CP20251001 for the chickpea powder), each 15g packet, contained 87.4μg of estradiol and 1.6mg of chickpea sprout extract A. The above samples were tested, and the test methods and results are as follows: (1) Subjects: Sixty female volunteers aged 30 to 60 were recruited and randomly divided into three groups (group 1, group 2, and group 3). These volunteers all had symptoms of physical weakness, insomnia and dreaminess, and endocrine disorders as examined clinically.

[0061] (2) Experimental method: The three groups took the powder sample of Example 1, 15g per day, with warm water or milk at breakfast. On day 0, day 1 and day 15 of each volunteer's menstrual cycle, the seven sex hormone indicators were tested at a regular hospital. At the same time, the changes in energy, sleep and endocrine status were recorded after three months of continuous use.

[0062] (3) Evaluation criteria for experimental results: ① Significant effect: Significantly more energy, significantly improved sleep, normal endocrine function, and significantly improved sex hormone levels. ② Effective: Some improvement in physical weakness and fatigue, some improvement in sleep, and some improvement in hormone levels. ③ Ineffective: No significant improvement in any symptoms.

[0063] (4) Experimental results: ①The results of the subjective experiment are shown in Table 4.

[0064] Table 4. Subjective experimental results of taking the sample from Example 1 for 3 months. ②The objective experimental results are shown in Table 5.

[0065] The test data were obtained by collecting serum and conducting chemical detection methods at Nanjing Medical University Affiliated BenQ Hospital and Tongjun Huankang Clinic through continuous follow-up and testing.

[0066]

[0067] Table 5. Changes in sex hormone levels in a 46-year-old volunteer after 3 months of taking the sample from Example 1. * * Note: 1. Anti-Müllerian hormone reference value: <3.94 ng / mL; 2. Testosterone reference value: <0.75 ng / mL; 3. Progesterone reference values: Follicular phase: 0.15-1.4 ng / mL, Ovulation phase: 0.8-3 ng / mL, Luteal phase: 3.34-25.56 ng / mL, Postmenopausal: <0.73 ng / mL; 4. Pituitary prolactin reference values: Non-pregnant: 2.8-29.2 ng / mL, Pregnant: 9.7-208.5 ng / mL, Postmenopausal: 1.8-20.3 ng / mL; 5. Follicle-stimulating hormone reference value: Follicular phase: 2.5-10.2 ng / mL. IU / mL, ovulation period: 3.4-33.4 mIU / mL, luteal phase: 1.5-9.1 mIU / mL, postmenopausal: 16-120 mIU / mL; 6. Luteinizing hormone reference values: follicular phase: 2.1-11.2 mIU / mL, ovulation period: 20-95 mIU / mL, luteal phase: 1.2-11.2 mIU / mL, postmenopausal: 10-60 mIU / mL; 7. Estradiol reference values: follicular phase: <112 pg / mL, ovulation period: 36-502 pg / mL, luteal phase: 31-272 pg / mL, postmenopausal: <80 pg / mL.

[0068] (5) Analysis of experimental results As can be seen from the results in Table 4, the composition of Example 1 has a significant subjective improvement effect on physical weakness, insomnia and dreaminess, and endocrine disorders, with an efficacy rate of over 70%.

[0069] As shown in Table 5, at the beginning of the test, the volunteer had low basal estradiol and progesterone levels, and anti-Müllerian hormone (AMH) was at a borderline low level. In the first month of treatment, data from participants in the follicular phase showed that basal estrogen began to increase slightly, and hormone fluctuations decreased. In the second month, data from participants in the follicular phase showed that basal estrogen continued to increase slightly; basal luteinizing hormone (LH) continued to decrease, indicating improved ovarian stress. In the third month, AMH had significantly increased, suggesting improved ovarian function; basal estradiol and progesterone levels significantly improved; androgens slightly decreased, and prolactin tended to stabilize. The experimental results indicate that taking a food composition powder containing hen embryo egg powder and chickpea powder can improve symptoms of weakness, insomnia, and clinically diagnosed endocrine disorders, resulting in increased energy, improved sleep, and significantly improved sex hormone levels.

[0070] Example 2: A food composition comprising the following parts by weight: 34 parts hen embryo egg powder, 56 parts chickpea powder, 4 parts oat flour, 3 parts mulberry powder, and 3 parts goji berry powder, as shown in Table 6.

[0071]

[0072] Table 6. Material composition and mass parts of the food composition in Example 2 Preparation is as follows: Pre-treatment and acquisition: Qualified chicken embryos incubated for 9 days were screened, and the egg surface was disinfected. Female chicken embryos were identified and screened out. The eggshells were removed, and the contents of the female chicken embryos were homogenized using a homogenizer. The homogenate was freeze-dried in a vacuum environment at -35℃ for 24 hours and then pulverized through a 120-mesh sieve to obtain female chicken embryo powder. The selection of qualified standards, disinfection treatment, identification and screening, and sampling methods and processes were the same as in Example 1.

[0073] Chickpeas and oats are washed, mechanically peeled, roasted, and then pulverized through a 120-mesh sieve to obtain chickpea flour and oat flour. Mulberries and goji berries are washed, dried at a low temperature of 48℃, and then pulverized through a 120-mesh sieve to obtain mulberry flour and goji berry flour.

[0074] Homogenization: The obtained hen embryo egg powder, chickpea powder, oat powder, mulberry powder and wolfberry powder are put into a three-dimensional motion mixer according to the prescription ratio and mixed at room temperature in a closed environment for 35 minutes to ensure that all raw material components are completely and uniformly mixed without local segregation, so as to obtain a uniform composite powder.

[0075] Molding and processing: The obtained composite powder is prepared into granules; the granules are prepared as follows: 6% by mass of maltodextrin and 10% purified water are added to the composite powder as binders, stirred to form a soft material, granulated by a swing granulator, dried at low temperature of 45℃, granulated, and passed through a 14-mesh sieve.

[0076] Sterilization and packaging: The molded product is sterilized by irradiation. After sterilization, it is protected from light, sealed, and aseptically packaged to obtain the final product.

[0077] The estrogen content of the hen embryo egg powder prepared in Example 2 was determined using the same testing method as in Example 1, as shown in Table 7.

[0078] Table 7. Results of HPLC determination of estradiol content in hen embryo egg powder The chickpea flour prepared in Example 2 was subjected to phytoestrogenic content determination using the same testing method as in Example 1. The test results are shown in Table 8.

[0079]

[0080] Table 8. Results of HPLC determination of chickpea sprout A content in chickpea flour The granule sample of Example 2 was taken in the same manner as in Example 1 (the hen embryo egg powder was a mixture of FE20251112 and FE20251118 in equal proportions, and the chickpea powder batch number was CP20251126).

[0081] The results of the subjective experiment are shown in Table 9.

[0082]

[0083] Table 9. Subjective experimental results of the granule sample from Example 2 after 3 months of administration.

[0084] Example 3: A food composition comprising the following parts by weight: 24 parts hen embryo egg powder, 36 parts chickpea powder, 12 parts oat powder, 8 parts mulberry powder, 8 parts wolfberry powder, 6 parts yam powder, and 6 parts poria powder. The composition is shown in Table 10.

[0085]

[0086] Table 10. Material composition and mass parts of the food composition in Example 3 Preparation is as follows: Pre-treatment and acquisition: Qualified chicken embryos incubated for 11 days were screened, and the egg surface was disinfected. Female chicken embryos were identified and screened out. The eggshells were removed, and the contents of the female chicken embryos were homogenized using a homogenizer. The homogenate was freeze-dried in a vacuum environment at -40℃ for 30 hours and then pulverized through a 120-mesh sieve to obtain female chicken embryo powder. The selection of qualified standards, disinfection, identification and screening, and sampling methods or processes were the same as in Example 1.

[0087] Chickpeas and oats are washed, mechanically peeled, roasted, and then pulverized through a 120-mesh sieve to obtain chickpea flour and oat flour. Mulberries and goji berries are washed, dried at a low temperature of 58℃, and then pulverized through a 120-mesh sieve to obtain mulberry flour and goji berry flour. Yam and poria cocos are washed, peeled, sliced, steamed at 68℃, dried at a low temperature of 58℃, and then pulverized through a 120-mesh sieve to obtain yam flour and poria cocos flour.

[0088] Homogenization: The obtained hen embryo egg powder, chickpea powder, oat powder, mulberry powder, wolfberry powder, yam powder, and poria powder are added into a three-dimensional motion mixer according to the prescription ratio and mixed at room temperature in a sealed environment for 50 minutes to ensure that all raw material components are completely and uniformly mixed without local segregation, so as to obtain a uniform composite powder.

[0089] Molding and processing: The obtained composite powder is prepared into compressed candy; the preparation of compressed candy is as follows: 6% xylitol and 0.8% food-grade magnesium stearate are added to the composite powder, mixed evenly, and then compressed into tablets.

[0090] Sterilization and packaging: The molded product is sterilized by irradiation. After sterilization, it is protected from light, sealed, and aseptically packaged to obtain the final product.

[0091] The estrogen content of the hen embryo egg powder prepared in Example 3 was determined using the same testing method as in Example 1. The test results are shown in Table 11.

[0092] Table 11. Results of HPLC determination of estradiol content in hen embryo egg powder The chickpea flour prepared in Example 3 was subjected to phytoestrogen content determination; the same testing method as in Example 1 was used. The test results are shown in Table 12.

[0093]

[0094] Table 12 Results of HPLC determination of chickpea sprout A content in chickpea flour The tablet sample of Example 3 was taken in the same manner as in Example 1 (the batch number of the hen embryo egg powder used was FE20260304, and the batch number of the chickpea powder was CP20260306).

[0095] The results of the subjective experiment are shown in Table 13.

[0096] Table 13 Subjective experimental results of taking the granule sample from Example 3 for 3 months

[0097] Example 4: Unlike Example 3, the proportions are different. It consists of the following components by weight: 40 parts hen embryo egg powder, 60 parts chickpea powder, 20 parts oat powder, 18 parts mulberry powder, 18 parts wolfberry powder, 15 parts yam powder, and 15 parts poria powder. The composition is shown in Table 14.

[0098]

[0099] Table 14. Material composition and mass parts of the food composition in Example 4 The tablets were prepared according to the same method as in Example 3, and the tablets were taken in the same manner as in Example 1 (the batch number of the hen embryo egg powder was FE20260310, and the batch number of the chickpea powder was CP20260319).

[0100] The results of the subjective experiment are shown in Table 15.

[0101] Table 15 Subjective experimental results of taking the granule sample from Example 4 for 3 months

[0102] Example 5: A food composition consisting of the following parts by weight: 40 parts of hen embryo egg powder and 52 parts of chickpea powder, as shown in Table 16.

[0103]

[0104] Table 16. Material composition and mass parts of the food composition in Example 5 Preparation is as follows: Pre-treatment and acquisition: Qualified chicken embryos incubated for 11 days were screened, and the egg surface was disinfected. Female chicken embryos were identified and screened out. The eggshells were removed, and the contents of the female chicken embryos were homogenized using a homogenizer. The homogenate was freeze-dried in a vacuum environment at -40℃ for 30 hours and then pulverized through a 120-mesh sieve to obtain female chicken embryo powder. The selection of qualified standards, disinfection, identification and screening, and sampling methods or processes were the same as in Example 1.

[0105] Chickpeas are cleaned, mechanically peeled, roasted, and then ground through a 120-mesh sieve to obtain chickpea flour.

[0106] Homogenization: The obtained hen embryo egg powder and chickpea powder are put into a three-dimensional motion mixer according to the prescription ratio and mixed at room temperature in a closed environment for 50 minutes to ensure that all raw material components are completely and uniformly mixed without local segregation, so as to obtain a uniform composite powder.

[0107] Molding and processing: The obtained composite powder is prepared into compressed candy; the preparation of compressed candy is as follows: 8% xylitol and 1.5% food-grade magnesium stearate are added to the composite powder, mixed evenly, and then compressed into tablets.

[0108] Sterilization and packaging: The molded product is sterilized by irradiation. After sterilization, it is protected from light, sealed, and aseptically packaged to obtain the final product.

[0109] The tableted sample of Example 5 (with batch number FE20260317 for hen embryo egg powder and batch number CP20260320 for chickpea powder) was taken in the same manner as in Example 1. The results of the subjective experiment are shown in Table 17:

[0110] Table 17 Subjective experimental results of taking the compressed sample of Example 5 for 3 months

[0111] Example 6: A food composition comprising the following parts by weight: 12 parts hen embryo egg powder and 45 parts chickpea powder, as shown in Table 18.

[0112]

[0113] Table 18. Material composition and mass parts of the food composition in Example 6 Raw material pretreatment and acquisition: Qualified chicken embryo eggs that have been incubated for 11 days are screened, the egg surface is disinfected, and female chicken embryo eggs are identified and screened out; the eggshells are removed, and the contents of the female chicken embryo eggs are homogenized using a homogenizer. The homogenate is freeze-dried in a vacuum environment at -40℃ for 30 hours and then pulverized through a 120-mesh sieve to obtain female chicken embryo egg powder.

[0114] Clean the chickpeas, peel them mechanically, roast them, and then grind them through a 120-mesh sieve to obtain chickpea flour.

[0115] Homogenization: The obtained hen embryo egg powder and chickpea powder are put into a three-dimensional motion mixer according to the prescription ratio and mixed at room temperature in a closed environment for 42 minutes to ensure that all raw material components are completely and uniformly mixed without local segregation, so as to obtain a uniform composite powder.

[0116] Molding and processing: The obtained composite powder is prepared into meal replacement powder; the meal replacement powder is prepared as follows: the uniformly mixed composite powder is directly vacuum sterilely packaged to obtain the finished meal replacement powder.

[0117] Sterilization and packaging: The molded product is sterilized by irradiation. After sterilization, it is protected from light, sealed, and aseptically packaged to obtain the final product.

[0118] The powder sample of Example 6 (where the batch number of the hen embryo egg powder is FE20251105 and the batch number of the chickpea powder is CP20251129) was taken in the same manner as in Example 1. The results of the subjective experiment are shown in Table 19.

[0119]

[0120] Table 19 Subjective experimental results of taking the powder sample of Example 6 for 3 months

[0121] Example 7: A food composition consisting of the following parts by weight: 30 parts hen embryo egg powder and 20 parts chickpea powder, as shown in Table 20.

[0122]

[0123] Table 20. Material composition and mass parts of the food composition in Example 7 Pre-treatment and acquisition: Qualified chicken embryos incubated for 11 days were screened, and the egg surface was disinfected. Female chicken embryos were identified and screened out. The eggshells were removed, and the contents of the female chicken embryos were homogenized using a homogenizer. The homogenate was freeze-dried in a vacuum environment at -40℃ for 30 hours and then pulverized through a 120-mesh sieve to obtain female chicken embryo powder. The selection of qualified standards, disinfection, identification and screening, and sampling methods or processes were the same as in Example 1.

[0124] Clean the chickpeas, peel them mechanically, roast them, and then grind them through a 120-mesh sieve to obtain chickpea flour.

[0125] Homogenization: The obtained hen embryo egg powder and chickpea powder are put into a three-dimensional motion mixer according to the prescription ratio and mixed at room temperature in a closed environment for 50 minutes to ensure that all raw material components are completely and uniformly mixed without local segregation, so as to obtain a uniform composite powder.

[0126] Molding and processing: The obtained composite powder is prepared into compressed candy; the preparation of compressed candy is as follows: 4% xylitol and 0.5% food-grade magnesium stearate are added to the composite powder, mixed evenly, and then compressed into tablets.

[0127] Sterilization and packaging: The molded product is sterilized by irradiation. After sterilization, it is protected from light, sealed, and aseptically packaged to obtain the final product.

[0128] The tablet sample of Example 7 was taken in the same manner as in Example 1 (the batch number of the hen embryo egg powder used was FE20250917, and the batch number of the chickpea powder was CP20250826).

[0129] The results of the subjective experiment are shown in Table 21.

[0130] Table 21 Subjective experimental results of taking the compressed sample of Example 7 for 3 months This invention selects female hen embryo eggs to prepare hen embryo egg powder, and combines it with chickpea flour. This allows animal-derived estradiol and plant-derived isoflavones to work synergistically to achieve balanced regulation of the female endocrine system. This addresses the issues of unclear targeting of the endocrine-regulating effect of consuming single hen embryo egg powder (which is not gender-specific) and the safety concerns of long-term supplementation with single animal-derived estrogen. While chickpea flour contains plant isoflavones with relatively weak activity, it has a bidirectional regulatory effect. The combination of the two synergistically regulates endocrine balance, ensuring significant estrogen supplementation efficacy and long-term safety. Furthermore, the small molecule peptides, free amino acids, immunoglobulins, taurine, and superoxide dismutase contained in the hen embryo egg powder contribute to the composition's sleep-improving and anti-fatigue effects. The specific bioactive components of both hen embryo egg powder and chickpea flour determine that the endocrine-regulating effect of this invention is significantly superior to consuming either single hen embryo egg powder or single chickpea flour. The compound ingredients not only nourish the spleen and stomach but also enhance the product's flavor. Developing this into a synergistic, mild, safe, and long-term suitable women's health food has significant market value and technological innovation significance.

[0131] The composition of this invention can be widely used in the preparation of health foods that regulate female endocrine disorders, relieve physical weakness and fatigue, and improve sleep quality. Its preparation process is scientifically and rationally designed, maximizing the preservation of the nutritional and functional activities of each raw material. It can be produced in various dosage forms such as powders, granules, and compressed candies, with strong quality control, suitable for large-scale industrial production. Furthermore, it is convenient to consume and store, suitable for various scenarios such as daily health maintenance, meal replacement therapy, and daily health care. The batch numbers involved in the examples are all internal codes, facilitating internal management and differentiation of different batches of raw materials. These codes do not have any other special meaning, such as requiring a specific method or channel to obtain the raw material, and the batch codes do not affect the understanding and implementation of this technical solution by those skilled in the art.

[0132] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. 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 food composition comprising hen embryo powder and chickpea powder.

2. The food composition according to claim 1, characterized in that: It contains 12 to 40 parts by weight of hen embryo egg powder and 20 to 60 parts by weight of chickpea flour.

3. The food composition according to claim 2, characterized in that, It is composed of the following components by weight: 12-40 parts hen embryo egg powder, 20-60 parts chickpea powder, 0-20 parts oat flour, 0-18 parts mulberry powder, 0-18 parts wolfberry powder, 0-15 parts yam powder, and 0-15 parts poria cocos powder.

4. The food composition according to claim 2, characterized in that, It is composed of the following components by weight: 16-36 parts hen embryo egg powder, 24-46 parts chickpea powder, 2-18 parts oat flour, 2-16 parts mulberry powder, 2-16 parts wolfberry powder, 2-10 parts yam powder, and 2-10 parts poria cocos powder.

5. A food composition according to claim 3, characterized in that, It is composed of the following ingredients by weight: 28 parts hen embryo egg powder, 42 parts chickpea powder, 8 parts oat flour, 6 parts mulberry powder, 6 parts wolfberry powder, 5 parts yam powder, and 5 parts poria cocos powder.

6. A food composition according to any one of claims 1 to 4, characterized in that: The hen embryo egg powder is obtained by screening qualified chicken embryo eggs that have been incubated for 9 to 11 days, disinfecting the eggshell surface, identifying and screening out hen embryo eggs, removing the eggshell, homogenizing the contents of the hen embryo eggs with a homogenizer, freeze-drying the homogenate in a vacuum environment at -35 to -40°C for 24 to 30 hours, and then pulverizing it through a 120-mesh sieve.

7. A food composition according to claim 6, characterized in that: Select qualified chicken embryos on the 10th day of incubation.

8. A food composition according to claim 6, characterized in that: The homogenate was freeze-dried in a vacuum environment at -38℃ for 26 hours.

9. A food composition according to claim 6, characterized in that: The qualified chicken embryo eggs are those hatched in non-avian epidemic areas using healthy breeding eggs. They are then subjected to batch illumination using a box-type LED light source egg candling device, which reveals the embryo, blood vessels, and embryonic rhythm.

10. A food composition according to claim 7, characterized in that: Qualified chicken embryo eggs were sorted in batches using hyperspectral non-destructive identification and verified by sampling through dissection identification.

11. A food composition according to claim 10, characterized in that: The specific details of the hyperspectral non-destructive identification method are as follows: non-destructive testing is carried out using a hyperspectral camera equipped with a stable halogen light source, a spectral detection range of 400-1000nm, a wavelength resolution of ≤2.5nm, 1200 channels, and an acquisition speed of 128FPS for full-spectrum imaging. The specific method of anatomical identification is as follows: Take qualified chicken embryos that have been incubated for 9 to 11 days, disinfect the surface of the eggshell, remove the eggshell, and aseptically dissect and separate the gonads. If the gonads are long and filamentous and there is no obvious testicular protrusion, they are identified as female chicken embryos; if the gonads are oval protrusions and distributed in pairs, they are identified as male chicken embryos.

12. A food composition according to claim 6, characterized in that: The specific disinfection treatment of the eggshell surface is as follows: Place the qualified chicken embryo eggs into a clean pre-washing tank, wash the chicken embryo eggs with warm water at 40-50℃ for 3 minutes to remove surface dirt, drain the water, and then sterilize with ultraviolet light for 30 minutes; transfer the chicken embryo eggs to the disinfection tank, soak the chicken embryo eggs in a sodium hypochlorite aqueous solution with an effective chlorine content of 100mg / L for 10 minutes, and drain the water; then transfer the chicken embryo eggs to the washing tank, rinse with clean water for 3 minutes, then soak in clean water for 5 minutes, and drain the water.

13. A food composition according to claim 4, characterized in that: The chickpea flour and oat flour are obtained by washing chickpeas and oats, mechanically peeling them, roasting them, and then grinding them separately through a 120-mesh sieve.

14. A food composition according to claim 4, characterized in that: The mulberry powder and wolfberry powder are obtained by washing mulberries and wolfberries, drying them at a low temperature of 48-58℃, and then pulverizing them through a 120-mesh sieve.

15. A food composition according to claim 4, characterized in that: The yam powder and poria powder are obtained by cleaning yam and poria, peeling, slicing, steaming at 58-68℃, drying at 48-58℃, and then pulverizing them through a 120-mesh sieve.

16. A food composition according to any one of claims 1-15, characterized in that: The food composition is a meal replacement powder, granules, or compressed candy.

17. A food composition according to any one of claims 1-15, characterized in that: The food composition is used in the fields of regulating endocrine balance, supplementing estrogen, improving sleep, and combating fatigue in women.

18. A method for preparing a food composition, characterized in that, The specific steps are as follows: S1. Homogenization and Mixing: The obtained hen embryo powder, chickpea powder, oat powder, mulberry powder, goji berry powder, yam powder, and poria powder are added to a three-dimensional motion mixer according to the formula ratio and mixed at room temperature in a sealed environment for 35-50 minutes to ensure that all raw material components are completely and uniformly mixed without local segregation, resulting in a homogeneous composite powder. S2. Molding and Processing: The obtained composite powder is prepared into meal replacement powders, granules, or compressed candies. S3. Sterilization and Packaging: The molded product is sterilized by irradiation. After sterilization, it is protected from light, sealed, and aseptically packaged to obtain the final finished product.

19. A method for preparing a food composition according to claim 18, characterized in that: Meal replacement powder is prepared as follows: the uniformly mixed compound powder is directly vacuum sterilely packaged to obtain the finished meal replacement powder; The granules are prepared as follows: 5-8% by mass of maltodextrin and 8-12% purified water are added to the composite powder as a binder, stirred to form a soft material, granulated by a shaking granulator, dried at 45℃, granulated, and screened to form qualified granules. The compressed candy is prepared as follows: 4-8% xylitol and 0.5-2% food-grade magnesium stearate are added to the compound powder as lubricants, and after being mixed evenly, the mixture is compressed into tablets.

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