Radix astragali pear syrup thick slurry and preparation method thereof

Abstract

The invention belongs to the field of food preparation, and particularly relates to astragalus membranaceus and pear syrup thick slurry and a preparation method thereof. A solution 1 composed of seaweed and pepper extract and a substance 2 composed of cinnamon and thyme extract are obtained and mixed to obtain a pretreatment agent of pears, the pretreatment agent can avoid loss of bioactive components of Nanguo pears and snowflake pears and maintain the fresh pear flavor, and the treated pear juice obtained after further enzymolysis has the advantages that the taste of the pear juice is improved, and the taste of the pear juice is improved. The Nanguo pear syrup has a cough relieving effect which is not superior to conventional Nanguo pear syrup. According to the radix astragali extract, the radix astragali is primarily extracted by adopting a natural deep eutectic solvent, then the radix astragali is further extracted by adopting a combined carrier loaded with red date active ingredients, and finally, the obtained radix astragali extract can enhance the edible effect of the treated pear juice. The astragalus membranaceus and pear syrup thick slurry obtained by the invention has food safety and rich components, and contains various potential substances with nutritional functions, and animal experiments show that the astragalus membranaceus and pear syrup thick slurry has a better cough relieving effect.

Description

Technical Field

[0001] The invention belongs to the field of food preparation, and particularly relates to an astragalus and pear paste concentrated slurry and a preparation method thereof. Background Art

[0002] Pear is a fruit with therapeutic value. The Illustrated Materia Medica records that pear has the effects of moistening the lungs, removing phlegm and relieving cough, relieving constipation, facilitating digestion, promoting fluid production and quenching thirst, moistening the lungs and relieving cough, and can improve the body's immunity. Pear is rich in vitamins and minerals, which can maintain the health of human cells. The New Materia Medica records that "pears are sweet and cold in nature, slightly sour, and have the effects of clearing the heart and moistening the lungs, benefiting the large and small intestines, relieving cough and phlegm, clearing the throat and reducing fire, eliminating restlessness and relieving thirst, moistening dryness and eliminating wind, sobering up and detoxifying". The Compendium of Materia Medica records that "pears moisten the lungs and cool the heart, eliminate phlegm and reduce fire, and relieve sore poison and alcohol poison". Pear processed products include canned pears, pear juice, dried pears, pear preserves, pear paste, pear sauce, pear syrup, pear preserves, etc. Among them, pear paste is a traditional paste product with the effects of nourishing yin and clearing the lungs, moistening dryness and relieving cough, promoting fluid production and relieving throat.

[0003] The preparation method of pear paste is usually to squeeze the pear juice, filter, and boil it, and add sucrose, honey, maltose, citric acid, etc. for seasoning. It is also supplemented with Chinese medicinal materials such as Fritillaria cirrhosa, Rehmannia glutinosa, Imperata cylindrica, ginger, persimmon frost, Citrus aurantium, Pinellia ternata, lily, lotus root, Asparagus cochinchinensis, Schisandra chinensis, etc. to enhance the effect of pear paste. The preparation of Chuanbei Xueli Paste is recorded in the Chinese Pharmacopoeia as follows: pear paste 400g, Fritillaria cirrhosa 50g, Ophiopogon japonicus 100g, lily 50g, coltsfoot flower 25g. Pear paste is prepared by washing and squeezing fresh pears to extract juice. The pear residue is boiled in water for 2 hours, filtered, and the filtrate is combined with the above pear juice and allowed to stand for 24 hours. The supernatant is concentrated to a clear paste with a relative density of 1.30 (90°C). Fritillaria cirrhosa is crushed into coarse powder and percolated according to the percolation method under the extract and extract items, using 70% ethanol as the solvent. After immersion for 48 hours, the percolation is performed, and the percolation liquid is collected and the ethanol is recovered for later use. The residue and the other three ingredients including Ophiopogon japonicus are boiled in water twice, the first time for 4 hours and the second time for 3 hours. The decoctions are combined and filtered. The filtrate is allowed to stand for 12 hours. The supernatant is concentrated to an appropriate amount, and the above Fritillaria cirrhosa percolate and pear paste are added to concentrate to a clear paste with a relative density of 1.30 (90°C). Take 400g of sucrose for every 100g of clear paste, make it into invert sugar, add it to the above clear paste, mix well, and concentrate to the specified relative density to obtain Sichuan Fritillary Snow Pear Paste.

[0004] The existing pear paste preparation process is relatively simple, and the effective ingredients of pears are lost a lot, which inevitably wastes raw materials. In addition, pears are a kind of fruit that is very easy to brown. Pears are more exposed to air, which will directly lead to poor taste, poor color, and reduced nutritional value. Therefore, improving the treatment of pears and optimizing the preparation method of pear paste may obtain edible products with better quality. Summary of the invention

[0005] Based on the above problems, the present invention provides a concentrated paste of astragalus pear paste, which includes processed pear juice and astragalus extract. The present invention obtains a solution 1 composed of seaweed and pepper extracts, and a substance 2 composed of cinnamon and thyme extracts. After mixing the two, a pear pretreatment agent (solution 2) is obtained. The pretreatment agent can protect the entire production process, avoid the loss of biologically active ingredients of Nanguo pear and snow pear as much as possible, and maintain the fresh pear flavor. The processed pear juice obtained after further enzymatic hydrolysis has an antitussive effect that is not inferior to conventional Nanguo pear paste. The astragalus extract of the present invention is firstly extracted from astragalus using a natural deep eutectic solvent, and then further extracted using a combined carrier loaded with red dates active ingredients. The final astragalus extract can enhance the edible effect of the processed pear juice.

[0006] The astragalus and pear paste concentrated syrup obtained by the present invention is safe for consumption. The astragalus used is included in the catalog of substances that are traditionally both food and Chinese medicinal materials. GC / MS characteristic analysis shows that the astragalus and pear paste concentrated syrup is rich in ingredients and contains a variety of potential substances with nutritional functions. Animal experiments show that the astragalus and pear paste concentrated syrup has a better cough-relieving effect.

[0007] The invention provides an astragalus pear paste concentrated slurry, which comprises the following raw materials in parts by mass: 80-120 parts of processed pear juice, 5-10 parts of astragalus extract, 3-5 parts of stevioside, and 0.5-2 parts of low-methoxyl pectin.

[0008] The preparation method of the processed pear juice is as follows: L1. Weigh seaweed, pepper and water in a mass ratio of 1:1-1.5:20-25, stir until uniformly dispersed, heat to 30-40°C, stir at a speed of 180-240rpm for 2-3h, place in a microwave extraction device, irradiate with a microwave power of 300-400W for 40-50min, freeze-dry to obtain substance 1, weigh substance 1 and honey water in a mass volume ratio of 1:25-30, stir until uniformly dispersed, and obtain solution 1; L2. Cinnamon and thyme were weighed in a mass ratio of 1:0.5-1, ground into powder, mixed to obtain a mixed powder, 6-8 times the mass of water, 0.3-0.5 times the mass of maltodextrin, and 0.1-0.15 times the mass of gluten were added to the mixed powder, stirred until uniformly dispersed, homogenized at a working pressure of 50-60 MPa for 8-10 min, and then spray-dried at an inlet air temperature of 150-160 ° C, an outlet air temperature of 60-70 ° C, and a feed flow rate of 50-60 mL / min to obtain substance 2; L3. The solution 1 obtained in step L1 and the substance 2 obtained in step L2 are weighed according to a mass volume ratio of 15-20mL: 1g, and stirred until uniformly dispersed to obtain solution 2, and the Nanguo pear, the snow pear and the solution 2 are weighed according to a mass volume ratio of 1g: 15-20g: 30-40mL, and the Nanguo pear and the snow pear are cleaned and quickly cored in a calcium chloride aqueous solution, washed with deionized water, and then mixed with solution 2, broken into a slurry, and 3-5 times the volume of the slurry is added to obtain a mixture 1; L4. Add cellulase and pectinase to the mixture 1 obtained in step L3, the amount of cellulase added is 1-2% by mass, and the amount of pectinase added is 0.5-1% by mass. After stirring until uniformly dispersed, heat to 35-45°C and stir at a speed of 150-200 rpm for 1-2h. After the end, filter and concentrate the filtrate in vacuum to 0.2-0.3 times the original volume to obtain treated pear juice.

[0009] Preferably, the mass percentage concentration of honey water in step L1 is 1-3%.

[0010] Preferably, the particle size of the mixed powder in step L2 is controlled at 100-150 μm.

[0011] Preferably, the mass percentage concentration of the calcium chloride aqueous solution in step L3 is 2-3%, and the nucleation and deionized water cleaning are preferably controlled within 20-30 seconds.

[0012] Preferably, the vacuum concentration in step L4 is carried out under the conditions of a vacuum degree of 0.8-0.9 atm and a rotation speed of 60-70 rpm.

[0013] The preparation method of the astragalus extract is as follows: S1. Weigh menthol and lauric acid according to a molar ratio of 1:1-2, heat to 60-70°C and stir until uniformly dispersed to obtain an extraction solvent, thoroughly clean the astragalus, dry and grind into powder, pass through a 10-mesh sieve to obtain astragalus powder, weigh the astragalus powder and the extraction solvent according to a mass volume ratio of 1g:8-10mL, heat to 40-50°C at a power of 200-240W and perform ultrasonic treatment for 2-3h, and obtain a mixture 2 after the end; S2. Weigh fresh red dates and water in a mass volume ratio of 1g:8-12mL, heat to 50-60°C and let stand for 8-10h, cool naturally after the end, remove the red dates, heat and concentrate the liquid to 0.4-0.5 times the original volume to obtain solution 3, add β-cyclodextrin to solution 3, the mass volume concentration of β-cyclodextrin in solution 3 is 6-10g / mL, stir until uniformly dispersed, and freeze-dry to obtain substance 3; S3. The mixture 2 obtained in step S1 and the substance 3 obtained in step S2 are weighed according to a mass-to-volume ratio of 8-10 mL:1 g, and irradiated with a microwave power of 100-150 W for 5-8 min. After the treatment, the mixture is centrifuged at a centrifugal force of 5000-6000 g for 15-20 min, and the supernatant is filtered through a 0.25 μm filter membrane to obtain an astragalus extract.

[0014] The present invention also provides a method for preparing a concentrated slurry of astragalus and pear paste, and the specific steps are as follows: The processed pear juice, astragalus extract, stevioside and low-methoxy pectin are mixed according to corresponding weight proportions, stirred until uniformly dispersed, sterilized and sealed for storage to obtain the astragalus pear paste.

[0015] The beneficial effects of the present invention are as follows: The Huangqi pear paste of the present invention comprises processed pear juice and Huangqi extract, etc. The present invention adopts extracts from seaweed and pepper to obtain solution 1 with color protection and anti-browning effect, adopts cinnamon, thyme, maltodextrin, etc. to obtain substance 2 with antiseptic and antibacterial effect, and after mixing solution 1 with substance 2, obtains pear pretreatment agent (solution 2), cleans Nanguo pear and snow pear, and quickly removes the core in calcium chloride aqueous solution, which can provide short-term anti-browning protection, and subsequently adopts pretreatment agent to protect the whole production process, so as to avoid the loss of biological active components of Nanguo pear and snow pear as much as possible, and maintain fresh pear flavor, because the skin is not peeled during the production process, a small amount of cellulase and pectinase are added, and the filtrate obtained after enzymatic hydrolysis is concentrated to obtain processed pear juice, and the processed pear juice has a cough relieving effect that is not inferior to conventional Nanguo pear paste. The astragalus extract is extracted by using a natural deep eutectic solvent to obtain and collect the effective active substances of the astragalus as much as possible. In addition, red dates are extracted by soaking in water, and β-cyclodextrin is added as a carrier for adsorption. After freeze-drying, a combined carrier (substance 3) loaded with the active ingredients of red dates is obtained. The combined carrier is used to further perform microwave extraction on the preliminary astragalus extract (mixture 2), and finally an astragalus extract that can enhance the edible effect of processing pear juice is obtained.

[0016] The astragalus and pear paste concentrated syrup obtained by the present invention is safe for consumption. The astragalus used is included in the catalog of substances that are traditionally both food and Chinese medicinal materials. GC / MS characteristic analysis shows that the astragalus and pear paste concentrated syrup is rich in ingredients and contains a variety of potential substances with nutritional functions. Animal experiments show that the astragalus and pear paste concentrated syrup has a better cough-relieving effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] The drawings described herein are used to provide a further understanding of the present application and constitute a part of the present application. The illustrative embodiments of the present application and their descriptions are used to explain the present application and do not constitute an improper limitation on the present application. In the drawings: Figure 1Evaluation chart of cough suppressant effect; Figure 2 It is a comparison chart of the contents of cytokines TNF-α, IL-5, and IL-4. DETAILED DESCRIPTION

[0018] In order to more clearly explain the overall concept of the present application, the following is described in detail in conjunction with the accompanying drawings of the specification by way of embodiment. In the following description, a large number of specific details are provided to provide a more thorough understanding of the present invention. However, it is obvious to those skilled in the art that the present invention can be implemented without one or more of these details. In other examples, in order to avoid confusion with the present invention, some technical features well known in the art are not described.

[0019] Embodiment 1: This embodiment provides a method for preparing pear juice, and the specific steps are as follows: L1. Weigh seaweed, pepper and water in a mass ratio of 1:1:20, stir until uniformly dispersed, heat to 30°C, stir at a speed of 180 rpm for 2 hours, place in a microwave extraction device, irradiate with a microwave power of 300 W for 40 minutes, freeze-dry to obtain substance 1, weigh substance 1 and honey water with a mass percentage concentration of 1% in a mass volume ratio of 1:25, stir until uniformly dispersed, and obtain solution 1; L2. Cinnamon and thyme were weighed in a mass ratio of 1:0.5, ground into powder, and mixed to obtain a mixed powder. The particle size of the mixed powder was controlled at 100 μm. Water 6 times the mass of the mixed powder, maltodextrin 0.3 times the mass of the mixed powder, and gluten 0.1 times the mass of the mixed powder were added, and stirred until uniformly dispersed. The mixture was homogenized at a working pressure of 50 MPa for 8 minutes. After the homogenization, the mixture was spray-dried at an inlet air temperature of 150°C, an outlet air temperature of 60°C, and a feed flow rate of 50 mL / min to obtain substance 2; L3. The solution 1 obtained in step L1 and the substance 2 obtained in step L2 are weighed according to a mass volume ratio of 15mL:1g, and stirred until uniformly dispersed to obtain solution 2. Nanguo pear, snow pear and solution 2 are weighed according to a mass volume ratio of 1g:15g:30mL. After the Nanguo pear and snow pear are cleaned, they are quickly de-cored in a calcium chloride aqueous solution with a mass percentage concentration of 2%, and the de-coring is controlled within 20-30s. Deionized water is washed, and the time is also controlled within 20-30s. Then, the mixture is mixed with solution 2, broken into a slurry, and water 3 times the volume of the slurry is added to obtain a mixture 1; L4. Add cellulase and pectinase to the mixture 1 obtained in step L3, the amount of cellulase added is 1% by mass, and the amount of pectinase added is 0.5% by mass. After stirring until uniformly dispersed, heat to 35°C and stir at a speed of 150 rpm for 1 hour. After the end, filter and vacuum concentrate the filtrate to 0.2 times of the original volume to obtain the treated pear juice. The vacuum concentration is carried out under the conditions of a vacuum degree of 0.8 atm and a rotation speed of 60 rpm.

[0020] Embodiment 2: This embodiment provides a method for preparing pear juice, and the specific steps are as follows: L1. Weigh seaweed, pepper and water in a mass ratio of 1:1.2:22, stir until uniformly dispersed, heat to 32°C, stir at 200 rpm for 2.5 h, place in a microwave extraction device, irradiate with 350 W microwave power for 45 min, freeze-dry to obtain substance 1, weigh substance 1 and honey water with a mass percentage concentration of 2% in a mass volume ratio of 1:28, stir until uniformly dispersed, and obtain solution 1; L2. Cinnamon and thyme were weighed in a mass ratio of 1:0.8, ground into powder, and mixed to obtain a mixed powder. The particle size of the mixed powder was controlled at 120 μm. Water 7 times the mass of the mixed powder, maltodextrin 0.4 times the mass of the mixed powder, and gluten 0.12 times the mass of the mixed powder were added, and stirred until uniformly dispersed. The mixture was homogenized at a working pressure of 55 MPa for 9 minutes. After the homogenization, the mixture was spray-dried at an inlet air temperature of 155°C, an outlet air temperature of 65°C, and a feed flow rate of 55 mL / min to obtain substance 2; L3. The solution 1 obtained in step L1 and the substance 2 obtained in step L2 are weighed according to a mass volume ratio of 18mL:1g, and stirred until uniformly dispersed to obtain solution 2. Nanguo pear, snow pear and solution 2 are weighed according to a mass volume ratio of 1g:18g:35mL. After the Nanguo pear and snow pear are cleaned, they are quickly de-cored in a calcium chloride aqueous solution with a mass percentage concentration of 2.5%, and the de-coring is controlled within 20-30s. The deionized water is washed, and the time is also controlled within 20-30s. Then, the mixture is mixed with solution 2, broken into a slurry, and water 4 times the volume of the slurry is added to obtain a mixture 1; L4. Add cellulase and pectinase to the mixture 1 obtained in step L3, the amount of cellulase added is 1.5% by mass, and the amount of pectinase added is 0.8% by mass. After stirring until uniformly dispersed, heat to 38°C and stir at a speed of 180 rpm for 1.5 hours. After the end, filter and vacuum concentrate the filtrate to 0.25 times of the original volume to obtain the treated pear juice. The vacuum concentration is carried out under the conditions of a vacuum degree of 0.85 atm and a rotation speed of 65 rpm.

[0021] Embodiment 3: This embodiment provides a method for preparing pear juice, and the specific steps are as follows: L1. Weigh seaweed, pepper and water in a mass ratio of 1:1.5:25, stir until uniformly dispersed, heat to 40°C, stir at 240 rpm for 3 h, place in a microwave extraction device, irradiate with a microwave power of 400 W for 50 min, freeze-dry to obtain substance 1, weigh substance 1 and honey water with a mass percentage concentration of 3% in a mass volume ratio of 1:30, stir until uniformly dispersed, and obtain solution 1; L2. Cinnamon and thyme were weighed in a mass ratio of 1:1, ground into powder, and mixed to obtain a mixed powder. The particle size of the mixed powder was controlled at 150 μm. Water 8 times the mass of the mixed powder, maltodextrin 0.5 times the mass of the mixed powder, and gluten 0.15 times the mass of the mixed powder were added, and stirred until uniformly dispersed. The mixture was homogenized at a working pressure of 60 MPa for 10 min. After the mixture was homogenized, it was spray-dried at an inlet air temperature of 160°C, an outlet air temperature of 70°C, and a feed flow rate of 60 mL / min to obtain substance 2; L3. The solution 1 obtained in step L1 and the substance 2 obtained in step L2 are weighed according to a mass volume ratio of 20mL:1g, and stirred until uniformly dispersed to obtain solution 2. Nanguo pear, snow pear and solution 2 are weighed according to a mass volume ratio of 1g:20g:40mL. After the Nanguo pear and snow pear are cleaned, they are quickly de-cored in a calcium chloride aqueous solution with a mass percentage concentration of 3%, and the de-coring is controlled within 20-30s. The deionized water is washed, and the time is also controlled within 20-30s. Then, the mixture is mixed with solution 2, broken into a slurry, and 5 times the volume of the slurry is added. Water to obtain a mixture 1; L4. Add cellulase and pectinase to the mixture 1 obtained in step L3, the amount of cellulase added is 2% by mass, and the amount of pectinase added is 1% by mass. After stirring until uniformly dispersed, heat to 45°C and stir at a speed of 200 rpm for 2 hours. After the end, filter and vacuum concentrate the filtrate to 0.3 times of the original volume to obtain the treated pear juice. The vacuum concentration is carried out under the conditions of a vacuum degree of 0.9 atm and a rotation speed of 70 rpm.

[0022] The cellulase and pectinase used in Examples 1-3 were purchased from Xiasheng (Beijing) Biotechnology Development Co., Ltd. (FDY-2243, FDY-2212).

[0023] Embodiment 4: This embodiment provides a method for preparing an astragalus extract, and the specific steps are as follows: S1. Weigh menthol and lauric acid in a molar ratio of 1:1, heat to 60°C and stir until evenly dispersed to obtain an extraction solvent, thoroughly clean the astragalus, dry and grind into powder, pass through a 10-mesh sieve to obtain astragalus powder, weigh the astragalus powder and the extraction solvent in a mass volume ratio of 1g:8mL, heat to 40°C at 200W power and perform ultrasonic treatment for 2h, and obtain mixture 2 after the end; S2. Weigh fresh red dates and water in a mass volume ratio of 1g:8mL, heat to 50°C and let stand for 8h, cool naturally after the end, remove the red dates, heat and concentrate the liquid to 0.4 times of the original volume to obtain solution 3, add β-cyclodextrin to solution 3, the mass volume concentration of β-cyclodextrin in solution 3 is 6g / mL, stir until uniformly dispersed, and freeze-dry to obtain substance 3; S3. The mixture 2 obtained in step S1 and the substance 3 obtained in step S2 were weighed according to a mass-to-volume ratio of 8 mL:1 g, irradiated with a microwave power of 100 W for 5 min, and then centrifuged at a centrifugal force of 5000 g for 15 min. The supernatant was filtered through a 0.25 μm filter membrane to obtain the Astragalus extract.

[0024] Embodiment 5: This embodiment provides a method for preparing an astragalus extract, and the specific steps are as follows: S1. Weigh menthol and lauric acid according to a molar ratio of 1:1.5, heat to 65°C and stir until evenly dispersed to obtain an extraction solvent, thoroughly clean the astragalus, dry and grind into powder, pass through a 10-mesh sieve to obtain astragalus powder, weigh the astragalus powder and the extraction solvent according to a mass volume ratio of 1g:9mL, heat to 45°C and perform ultrasonic treatment for 2.5h at a power of 220W, and obtain a mixture 2 after the end; S2. Weigh fresh red dates and water in a mass volume ratio of 1g:10mL, heat to 54°C and let stand for 9h, cool naturally after the end, remove the red dates, heat and concentrate the liquid to 0.45 times of the original volume to obtain solution 3, add β-cyclodextrin to solution 3, the mass volume concentration of β-cyclodextrin in solution 3 is 8g / mL, stir until uniformly dispersed, and freeze-dry to obtain substance 3; S3. The mixture 2 obtained in step S1 and the substance 3 obtained in step S2 were weighed according to a mass-to-volume ratio of 9 mL:1 g, irradiated with a microwave power of 120 W for 6 min, and then centrifuged at a centrifugal force of 5500 g for 18 min. The supernatant was filtered through a 0.25 μm filter membrane to obtain the astragalus extract.

[0025] Embodiment 6: This embodiment provides a method for preparing an astragalus extract, and the specific steps are as follows: S1. Weigh menthol and lauric acid in a molar ratio of 1:2, heat to 70°C and stir until evenly dispersed to obtain an extraction solvent, thoroughly clean the astragalus, dry and grind into powder, pass through a 10-mesh sieve to obtain astragalus powder, weigh the astragalus powder and the extraction solvent in a mass volume ratio of 1g:10mL, heat to 50°C and perform ultrasonic treatment for 3h at a power of 240W, and obtain mixture 2 after the end; S2. Weigh fresh red dates and water in a mass volume ratio of 1g:12mL, heat to 60°C and let stand for 10h, cool naturally after the end, remove the red dates, heat and concentrate the liquid to 0.5 times of the original volume to obtain solution 3, add β-cyclodextrin to solution 3, the mass volume concentration of β-cyclodextrin in solution 3 is 10g / mL, stir until uniformly dispersed, and freeze-dry to obtain substance 3; S3. The mixture 2 obtained in step S1 and the substance 3 obtained in step S2 were weighed according to a mass-to-volume ratio of 10 mL:1 g, and irradiated with a microwave power of 150 W for 8 min. After the treatment, the mixture was centrifuged at a centrifugal force of 6000 g for 20 min, and the supernatant was filtered through a 0.25 μm filter membrane to obtain the astragalus extract.

[0026] Embodiment 7: This embodiment provides a method for preparing a concentrated slurry of astragalus and pear paste, and the specific contents are as follows: The astragalus pear paste of this embodiment comprises the following raw materials in parts by weight: 80 parts of processed pear juice, 5 parts of astragalus extract, 3 parts of stevioside, and 0.5 parts of low-methoxyl pectin, wherein the processed pear juice is prepared in Example 1, and the astragalus extract is prepared in Example 4; The treated pear juice, astragalus extract, stevioside and low-methoxy pectin in corresponding parts by mass are mixed, stirred until uniformly dispersed, sterilized and sealed for storage to obtain the astragalus pear paste.

[0027] Embodiment 8: This embodiment provides a method for preparing a concentrated slurry of astragalus and pear paste, the specific contents are as follows: The astragalus pear paste of this embodiment comprises the following raw materials by weight: 100 parts of processed pear juice, 8 parts of astragalus extract, 4 parts of stevioside, and 1 part of low-methoxyl pectin, wherein the processed pear juice is prepared in Example 2, and the astragalus extract is prepared in Example 5; The treated pear juice, astragalus extract, stevioside and low-methoxy pectin in corresponding parts by mass are mixed, stirred until uniformly dispersed, sterilized and sealed for storage to obtain the astragalus pear paste.

[0028] Embodiment 9: This embodiment provides a method for preparing a concentrated slurry of astragalus and pear paste, the specific contents are as follows: The astragalus pear paste of this embodiment comprises the following raw materials in parts by weight: 120 parts of processed pear juice, 10 parts of astragalus extract, 5 parts of stevioside, and 2 parts of low-methoxyl pectin, wherein the processed pear juice is prepared in Example 3, and the astragalus extract is prepared in Example 6; The treated pear juice, astragalus extract, stevioside and low-methoxy pectin in corresponding parts by mass are mixed, stirred until uniformly dispersed, sterilized and sealed for storage to obtain the astragalus pear paste.

[0029] Comparative Example 1: This comparative example provides a method for preparing Sichuan Fritillary Snow Pear Paste, the specific contents are as follows: 400g of pear paste, 50g of Fritillaria cirrhosa, 100g of Ophiopogon japonicus, 50g of lily, and 25g of coltsfoot. The pear paste is prepared by washing and squeezing fresh pears to extract juice. The pear residue is boiled in water for 2 hours, filtered, and the filtrate is combined with the above-mentioned pear juice, left to stand for 24 hours, and the supernatant is concentrated to a clear paste with a relative density of 1.30; the Fritillaria cirrhosa is crushed into coarse powder, and percolation is performed according to the percolation method under the flow extract and the extract, using 70% ethanol as the solvent, and after immersion for 48 hours, percolation is performed, the percolation liquid is collected, and the ethanol is recovered for standby use; the residue and the other three flavors including Ophiopogon japonicus are boiled in water twice, the first time for 4 hours and the second time for 3 hours, the decoctions are combined, filtered, the filtrate is left to stand for 12 hours, the supernatant is concentrated to an appropriate amount, the above-mentioned Fritillaria cirrhosa percolation liquid and the pear paste are added, and the supernatant is concentrated to a clear paste with a relative density of 1.30. Take 400g of sucrose for every 100g of clear paste, make it into invert sugar, add it to the above clear paste, mix well, and concentrate it to a relative density of 1.30 to obtain Sichuan Fritillary Snow Pear Paste.

[0030] Comparative Example 2: This comparative example provides a method for preparing Nanguo pear paste, the specific contents are as follows: The formula of the Nanguo pear paste of this comparative example is as follows: concentrated pear juice 70%, lily extract 12%, mint extract 6%, crystal sugar 20%, honey 9%, citric acid 0.2%, carboxymethyl cellulose 0.4%, all of which are calculated by mass; The Nanguo pears were cleaned, peeled and cored with a stainless steel knife, sliced, and Nanguo pears of similar size and without damage were selected, and soaked in a liquid composed of 0.3% cysteine, 0.6% citric acid, and 0.2% vitamin C for 90 minutes, and then taken out and pulped, and pectinase and cellulase were added to the pulp. The pectinase and cellulase were added in a ratio of 1:1 to form a composite enzyme, and the addition amount of the composite enzyme was 0.2%. The enzymolysis time was maintained for 100 minutes, and the enzymolysis temperature was 40°C. After clarification, centrifugation was performed, and the filtrate was filtered and concentrated to obtain concentrated pear juice; Preparation of lily extract and mint extract: pre-treat lily at a solid-liquid ratio of 1:15 and extract at 70°C for 4 hours; pre-treat mint at a solid-liquid ratio of 1:30 and extract at 80°C for 2 hours, remove the residue and filter the filtrate; According to the formula, the concentrated pear juice, lily extract, mint extract, rock sugar, honey, citric acid and carboxymethyl cellulose are mixed, and the Nanguo pear paste is obtained after stirring until the mixture is evenly dispersed.

[0031] Experimental test: 1. Edible toxicology evaluation: The Food Safety Law clearly defines food as follows: Food refers to all kinds of finished products and raw materials for human consumption or drinking, as well as items that are traditionally both food and Chinese medicinal materials, but does not include items for therapeutic purposes. In addition, it is also stipulated that drugs shall not be added to the food produced and sold, but substances that are traditionally both food and Chinese medicinal materials may be added. The astragalus involved in the present invention has been included in the catalog of substances that are traditionally both food and Chinese medicinal materials after official announcement. In addition, the astragalus used in the present invention are all products sold as agricultural products and have not undergone any processing before use.

[0032] In order to further clarify the edible safety of the astragalus pear paste obtained in the present application, the pear paste / pear paste obtained in Examples 7-9 and Comparative Examples 1 and 2 were tested using common food toxicological evaluation methods, specifically involving acute oral toxicity tests, bacterial reverse mutation tests, mammalian erythrocyte micronucleus tests, mouse spermatogonia / spermatocyte chromosome aberration tests, and 30-day feeding tests. The following shows the methods and results of the acute oral toxicity test and bacterial reverse mutation test.

[0033] Acute oral toxicity test: SPF grade Kunming mice, weighing 18-21g, half male and half female, were raised in an SPF grade experimental environment, and the temperature and relative humidity were controlled at 20-25°C and 40%-70%, respectively. During the feeding process, the experimental animals were given 12 hours of light, and they were free to eat and drink water. With a gavage dose of 20mL / kg BW, gavage was performed twice, with an interval of 6h, and the animals were observed continuously for 14d, weighed, and the general condition, signs of poisoning, and deaths of the animals were observed and recorded. After the experiment, blood was collected from the abdominal aorta of all rats, and their hematological indicators were further tested. The rats were grossly dissected, and the main organs such as the heart, liver, spleen, lungs, and kidneys were observed with the naked eye to see if they were abnormal, and their organ indexes were calculated. The pear paste / pear paste obtained in Examples 7-9 and Comparative Examples 1 and 2 was used according to the conventional method, and 250mL of warm water was added to every 10g, and the experiment was carried out after stirring until uniform. The following shows the weight changes and deaths of mice during the acute oral toxicity test: Table 1 Results of acute oral toxicity test in mice (n=10, ±s)

[0034] From the results in Table 1, it can be seen that during the acute oral toxicity test, the number of mouse deaths was 0, the mortality rate was 0%, and no abnormalities were found in daily observations. The mice's diet and water intake were normal, their spirits were active, and there were no signs of poisoning.

[0035] 2) Bacterial reverse mutation test: Four strains of Salmonella typhimurium mutants TA97, TA98, TA100, and TA102 were used for the test. The plate incorporation method was used. The activation system was a mixture of rat liver S9 induced by polychlorinated biphenyls. The positive substances were dichlorvos (TA97, TA98, and TA102) and sodium azide (TA100) for the -S9, 2-aminofluorene (TA97, TA98, and TA100) and 1,8-hydroxyanthraquinone (TA102) for the +S9, and a negative control (distilled water) and a solvent control (sterile dimethyl sulfoxide) were set up. The test was carried out with or without the addition of S9 mixture at a dose of 2μg / (100μL·dish), 40μg / (100μL·dish), 200μg / (100μL·dish), 1000μg / (100μL·dish), and 5000μg / (100μL·dish). Three parallel groups were set up for any concentration. The pear paste concentrate / pear paste obtained in Examples 7-9 and Comparative Examples 1 and 2 were tested and used after being diluted with water in a conventional manner. The test results of Example 8 are listed below: Table 2 Results of bacterial reverse mutation test (first time)

[0036] Table 3 Results of bacterial reverse mutation test (second time)

[0037] The results of the bacterial reverse mutation test are shown in Tables 2 and 3. It can be seen from Tables 2 and 3 that the Astragalus Pear Paste Concentrate obtained in Example 8 has no mutagenic effect on the mutant types TA97, TA98, TA100, and TA102 of Salmonella typhimurium at the test dose.

[0038] Other tests such as mammalian erythrocyte micronucleus test, mouse spermatogonia / spermatocyte chromosome aberration test, and 30-day feeding test also show that the pear paste concentrate / pear paste obtained in Examples 7-9 and Comparative Examples 1 and 2 are safe for consumption.

[0039] GC / MS analysis of characteristic components of pear paste: Column DB-1ms (30mx0.25mmx0.25μm); injection port temperature: 250℃: column temperature heating program: starting temperature is 60℃, keep for 1min, heat to 100℃ at a rate of 2℃ / min, keep for 3min, then heat to 240℃ at a rate of 10℃ / min, and finally keep for 5min; carrier gas: He, flow rate: 1.0 mL / min; electron multiplier voltage 1.25KV, detector temperature 250℃, ion source temperature 210℃, connecting rod temperature 270℃, scanning range 70-600 amu; mass spectrometry signal is set to peak after 3min, sample injection volume 1.0μL. Mass spectrometry information is compared with standard information library NIST08 and Wiely7n for qualitative analysis. The characteristics of the Astragalus pear paste obtained in Examples 7-9 are analyzed, and the results of Example 8 are shown as follows: Table 4 Characteristic component analysis results of Astragalus pear paste

[0040] The GC / MS analysis results show that the Astragalus Pear Paste Concentrate obtained in Example 8 is rich in ingredients, containing tartaric acid, aspartic acid, rhamnoside, cinnamic acid, palmitic acid, benzoin alcohol and other substances with potential nutritional functions. For example, tartaric acid can help stomach digestion and enhance metabolism, cinnamic acid can be antioxidant, anti-inflammatory, antibacterial, and regulate blood sugar, palmitic acid can protect cardiovascular system and maintain intestinal health, and benzoin alcohol can improve blood circulation.

[0041] Animal Experimentation: ICR male mice, weighing 18-22g, were placed individually in a glass chamber and sprayed with 0.22mL (15%, v / v) ammonium hydroxide for 20s. Two parameters (latency and cough frequency in one minute) were recorded by an experienced observer. Eligible mice were selected according to the following criteria: latency less than 1 minute, cough frequency more than 3 times in 1 minute. During the observation of mouse coughing, the researchers noticed a typical cough, which was manifested by the contraction of the mouse's upper abdomen and the mouse opening its mouth. Mice that met the criteria were used for subsequent experiments.

[0042] All eligible ICR mice were placed in a cage with a constant temperature (22±1℃) and relative humidity (60±5%). A 12-h light-dark cycle was used, with lights turned on at 8:00 am and turned off at 8:00 pm. The mice were provided with pelleted food and water without restraint. The cough suppression experiment was performed using the classic ammonia-induced mouse cough model. After 24 hours of recovery, the mice were randomly divided into 7 groups, 10 mice in each group, and recorded as the first to eighth groups, wherein the first group was the control group, the second group was the model group, and was given normal saline gavage (0.9%, w / v), the third group used the treated pear juice obtained in Example 3, the fourth group used the astragalus extract obtained in Example 6, the fifth group used the astragalus pear paste obtained in Example 9, the sixth group used the Chuanbei snow pear paste obtained in Comparative Example 1, and the seventh group used the Nanguo pear paste obtained in Comparative Example 2. The third and fourth groups were compared with the fifth group, and the treated pear juice / astragalus extract was prepared into a liquid preparation. The fifth to seventh groups were prepared into liquid preparations with the same water ratio (10g:250mL). The gavage dose of the third to seventh groups was 10g / kg, and the eighth group was given the drug PTC as a positive control (25mg / kg). The gavage was performed once a day, at the same time every day, for a total of seven days. One hour after gavage on the last day, mice in all groups except the first group were individually placed in a glass chamber (500 mL) sprayed with ammonium hydroxide (25%, v / v, 0.22 mL) for 20 s, and the latency and cough frequency within 2 min were recorded by trained observers.

[0043] After the experiment (day 7), the mice were euthanized after coughing was observed. Bronchoalveolar lavage fluid was obtained by inserting 2 mL of saline into the mouse trachea with a syringe and aspirating repeatedly 5 times. The bronchoalveolar lavage fluid was centrifuged at 2300 g for 15 min at 4 °C, and the supernatant was stored at -20 °C to detect the content of cytokines TNF-α, IL-5, and IL-4.

[0044] The cough suppressant effects of the first to eighth groups were as follows: Figure 1 As shown by Figure 1 It can be seen that compared with the control group and the model group, the eighth group had the best cough suppressant effect, a long cough latency period, and a low cough frequency, followed by the fifth group. Compared with the pear pastes of the sixth and seventh groups, the Astragalus pear paste represented by the fifth group showed a better cough suppressant effect, but there was still a certain gap with the drugs with clear therapeutic effects. This also indirectly confirms that pear paste is more edible and can suppress cough more soothingly.

[0045] The levels of cytokines TNF-α, IL-5, and IL-4 in bronchoalveolar lavage fluid Figure 2 As shown by Figure 2It can be seen that the eighth group is still the most effective group in inhibiting the concentration of inflammatory factors, and PTC has a good inhibitory effect on the above three cytokines. In contrast, the fifth group still has an outstanding advantage in the food category.

[0046] In addition, Figure 1 and Figure 2 In the data, the antitussive effect of the processed pear juice and the astragalus extract and the influence on cytokines can also be seen. The processed pear juice of the present invention has an antitussive effect that is not inferior to that of the Nanguo pear paste, especially in that the cough frequency of the third group is between the sixth group and the seventh group. Although the antitussive effect of the astragalus extract is not good when used alone, after it is finally added to the astragalus pear paste, the antitussive effect of the astragalus pear paste obtained has obvious advantages. Therefore, the astragalus extract may play an auxiliary function in enhancing the effect of the processed pear juice.

[0047] The above are only several embodiments of the present invention and are not intended to limit the present invention in any form. Although the present invention is disclosed as above in the form of a preferred embodiment, it is not intended to limit the present invention. Any technician familiar with the profession, without departing from the scope of the technical solution of the present invention, using the technical content disclosed above to make slight changes or modifications are equivalent to equivalent implementation cases and fall within the protection scope of the technical solution of the present invention.

Claims

1. A concentrated slurry of astragalus and pear paste, characterized in that: The invention comprises the following raw materials in parts by weight: 80-120 parts of processed pear juice, 5-10 parts of astragalus extract, 3-5 parts of stevioside, and 0.5-2 parts of low-methoxyl pectin.

2. The astragalus and pear paste according to claim 1, characterized in that: The preparation method of the processed pear juice is as follows: L1. Weigh seaweed, pepper and water in a mass ratio of 1:1-1.5:20-25, stir until evenly dispersed, heat and stir, and then irradiate with a microwave power of 300-400W. After that, freeze-dry to obtain substance 1, weigh substance 1 and honey water in a mass volume ratio of 1:25-30, stir until evenly dispersed, and obtain solution 1; L2. Cinnamon and thyme were weighed in a mass ratio of 1:0.5-1, ground into powder, mixed to obtain a mixed powder, 6-8 times the mass of water, 0.3-0.5 times the mass of maltodextrin, and 0.1-0.15 times the mass of gluten were added to the mixed powder, stirred until uniformly dispersed, homogenized, and spray-dried to obtain substance 2; L3. The solution 1 obtained in step L1 and the substance 2 obtained in step L2 are weighed according to a mass volume ratio of 15-20mL: 1g, and stirred until uniformly dispersed to obtain solution 2, and the Nanguo pear, the snow pear and the solution 2 are weighed according to a mass volume ratio of 1g: 15-20g: 30-40mL, and the Nanguo pear and the snow pear are cleaned and quickly cored in a calcium chloride aqueous solution, washed with deionized water, and then mixed with solution 2, broken into a slurry, and 3-5 times the volume of the slurry is added to obtain a mixture 1; L4. Add cellulase and pectinase to the mixture 1 obtained in step L3, the amount of cellulase added is 1-2% by mass, and the amount of pectinase added is 0.5-1% by mass, stir until uniformly dispersed, heat and stir, filter after completion, and vacuum concentrate the filtrate to 0.2-0.3 times the original volume to obtain treated pear juice.

3. The astragalus and pear paste according to claim 2, characterized in that: The mass percentage concentration of honey water in L1 is 1-3%.

4. The astragalus and pear paste concentrate according to claim 3, characterized in that: The mass percent concentration of the calcium chloride aqueous solution in step L3 is 2-3%.

5. The astragalus and pear paste concentrate according to claim 4, characterized in that: The preparation method of the astragalus extract is as follows: S1. Weigh menthol and lauric acid according to a molar ratio of 1:1-2, heat and stir until uniformly dispersed to obtain an extraction solvent, thoroughly clean the astragalus, dry and grind into powder, sieve to obtain astragalus powder, weigh the astragalus powder and the extraction solvent according to a mass volume ratio of 1g:8-10mL, and ultrasonically treat to obtain a mixture 2; S2. Weigh fresh red dates and water in a mass volume ratio of 1g:8-12mL, heat and let stand, cool naturally after the end, remove the red dates, heat and concentrate the liquid to 0.4-0.5 times the original volume to obtain solution 3, add β-cyclodextrin to solution 3, the mass volume concentration of β-cyclodextrin in solution 3 is 6-10g / mL, stir until uniformly dispersed, and freeze-dry to obtain substance 3; S3. The mixture 2 obtained in step S1 and the substance 3 obtained in step S2 are weighed according to a mass-to-volume ratio of 8-10 mL:1 g, subjected to microwave irradiation treatment, and centrifuged after completion. The supernatant is filtered through a 0.25 μm filter membrane to obtain an astragalus extract.

6. A method for preparing the astragalus and pear paste according to any one of claims 1 to 5, characterized in that: The processed pear juice, astragalus extract, stevioside and low-methoxy pectin are mixed according to corresponding weight proportions, stirred until uniformly dispersed, sterilized and sealed for storage to obtain the astragalus pear paste.

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