Healthy food composition for enhancing immunity and reducing blood fat and preparation method thereof

Abstract

The invention provides a healthy food composition for enhancing immunity and reducing blood fat, which comprises the following components in parts by mass: 20-40 parts of propolis supercritical extract, 10-25 parts of vitamin E modified nanoemulsion, 30-50 parts of wheat germ oil microcapsules, 2-4 parts of gelatin, 2-4 parts of glycerol and 1-3 parts of beewax. The invention relates to a preparation method of a healthy food composition capable of enhancing immunity and reducing blood fat. The preparation method comprises the following steps: carrying out supercritical CO2 extraction on propolis, preparing a vitamin E modified nano-emulsion, preparing a wheat germ oil microcapsule, compounding, homogenizing and pelleting. Through three core technologies of supercritical extraction, nano modification and microcapsule embedding, efficient retention, targeted delivery and long-acting stability of active ingredients are realized, and the preparation method has the advantages of immunoregulation, blood fat reduction, oxidation resistance and safety. The multi-target collaborative mechanism and dosage form innovation provide a natural, efficient and customizable solution for the field of healthy food, and precisely meet the dual requirements of modern consumers on function compounding and quality refinement.

Description

Technical Field

[0001] The present invention belongs to the technical field of health foods, and particularly relates to a health food composition for enhancing immunity and reducing blood lipid and a preparation method thereof. Background Art

[0002] Low immunity and hyperlipidemia have become two core problems threatening public health. Although traditional lipid-lowering drugs (such as statins) are effective, they are accompanied by side effects such as liver damage.

[0003] Propolis is a kind of colloid formed by bees collecting resinous substances and mixing them with beeswax and secretions. Propolis is a mixture of resin collected by bees from long-lived plants (such as pine trees and cypress trees) and their own secretions. So far, at least more than 600 active ingredients have been identified in propolis, which is a veritable "natural concentrated nutrient library". In the past 10 years, researchers have comprehensively studied the pharmacological activities and chemical compositions of propolis and found that propolis has a wide range of biological activities such as antibacterial, antiviral, anti-inflammatory, blood lipid-lowering, liver protection, and antioxidant. Vitamin E is a fat-soluble vitamin with various physiological functions, which can protect immune cells, such as T lymphocytes and natural killer cells, from oxidative stress damage, stimulate the proliferation and differentiation of B lymphocytes, and thus promote the production of antibodies.

[0004] Among the health foods on the market, some have functional ingredients with propolis supercritical extract as the core, with a total flavonoid content ≥ 8%, and use nanoemulsion technology to modify vitamin E to form a stable system with a particle size of 50 - 100 nm. This ingredient has both antioxidant, immune regulation and blood lipid-lowering activities, and is widely used in the field of health foods, especially in soft capsule dosage forms to achieve targeted release through compounding wheat germ oil microcapsules.

[0005] Although the existing health foods perform excellently in immune-metabolic regulation, they still have the following key defects: (1) Insufficient stability of active ingredients: Propolis flavonoids are easily degraded by light and heat, and the traditional water extraction method results in a total flavonoid loss rate as high as 60%.

[0006] (2) Low multi-component synergistic efficiency: When vitamin E is compounded with propolis, it is easy to layer due to polarity differences, affecting the bioavailability (oral absorption rate < 40%).

[0007] (3) Safety risks: Heavy metal residues (such as lead and arsenic) and allergens (such as resin proteins) in propolis raw materials are difficult to completely remove. Although the supercritical process can reduce the residues, the production capacity is limited (single extraction time ≥ 3 h). Therefore, it is necessary to design a health food composition for enhancing immunity and reducing blood lipid and a preparation method thereof. Summary of the Invention

[0008] The object of the present invention is to provide To achieve the above object, the present invention provides the following technical solutions: A health food composition for enhancing immunity and reducing blood lipid. Calculated by mass parts, the composition comprises the following components: 20-40 parts of supercritical extract of propolis, 10-25 parts of vitamin E modified nanoemulsion, 30-50 parts of wheat germ oil microcapsule, 2-4 parts of gelatin (purchased from Rousselot), 2-4 parts of glycerol (purchased from Dow Chemical), and 1-3 parts of beeswax (purchased from Yunnan Bee Source Biology).

[0009] The total flavonoid content in the supercritical extract of propolis is ≥8%, and the heavy metal residue is ≤0.1 ppm. The particle size range of the vitamin E modified nanoemulsion is 50-100 nm, and the encapsulation rate is ≥90%.

[0010] Synergy of thermal stability and antioxidant: Propolis flavonoids and vitamin E form an antioxidant network to inhibit the lipid peroxidation chain reaction; the wheat germ oil microcapsule delays the degradation of unsaturated fatty acids, and the shelf life of the product is extended to 24 months in the accelerated test at 40°C (only 12 months for traditional dosage forms).

[0011] Application in health food: Reduce storage and transportation costs, and is suitable for long-distance circulation through e-commerce channels.

[0012] The embedding rate of the wheat germ oil microcapsule is ≥85%, and the thermal stability is ≥120°C.

[0013] A preparation method of a health food composition for enhancing immunity and reducing blood lipid, the method comprising the following steps: The first step, supercritical CO 2 Extraction: Supercritical CO extraction is carried out on the raw propolis block (purchased from Yunnan Bee Source Biology, lead content ≤0.5 ppm) to obtain the supercritical extract of propolis. The extraction pressure is 25-35 MPa, the temperature is 40-50°C, and the CO 2 flow rate is 10-15 L / min; 2 The second step, preparation of vitamin E modified nanoemulsion: Vitamin E (purchased from DSM) and sodium alginate (purchased from FMC) are prepared into vitamin E modified nanoemulsion by the emulsification-spray drying method; The third step, preparation of wheat germ oil microcapsule: Wheat germ oil (self-made by microwave-hexane method, vitamin E ≥0.7%) and β-cyclodextrin (purchased from Ingredion) are embedded in a ratio of 1:3 to obtain wheat germ oil microcapsule; ​Step 4. Compound Homogenization and Pelletizing: Weigh 20 - 40 parts by mass of supercritical extract of propolis, 10 - 25 parts of vitamin E - modified nanoemulsion, 30 - 50 parts of wheat germ oil microcapsule, 2 - 4 parts of gelatin, 2 - 4 parts of glycerol, and 1 - 3 parts of beeswax, mix them, with a homogenization pressure of 60 MPa, and then perform pelletizing to obtain soft capsules of a health food composition with enhanced immunity and lipid - lowering effects.

[0014] In the first step, before performing supercritical CO2 extraction on the raw propolis block, the raw propolis block is pretreated. The specific steps of the pretreatment are as follows: Freeze the raw propolis block raw material at - 18°C for 24 hours, and crush it to a particle size ≤ 14 mesh; then add 5 times the volume of 85% ethanol solution and stir and impregnate at 25°C for 24 h.

[0015] The specific steps of the second step are as follows: Emulsification: Mix vitamin E and sodium alginate in a mass ratio of 1:2, add Tween 20, and perform high - speed homogenization at 50°C for 30 min to obtain an emulsified product; Spray drying: Spray - dry the emulsified product to obtain vitamin E - modified nanoemulsion.

[0016] The addition amount of Tween 20 (purchased from Dow Chemical) is 9% of the total mass of vitamin E and sodium alginate.

[0017] The inlet temperature of the spray drying is 180°C, the outlet temperature is 80°C, and the pressure is 0.15 MPa.

[0018] The specific steps of the third step are as follows: Mix wheat germ oil and β - cyclodextrin in a mass ratio of 1:3, with a homogenization pressure of 34 MPa; then perform spray drying, with an inlet air temperature of 181°C and a feed pump speed of 7.6 mL / min, to obtain wheat germ oil microcapsule.

[0019] Compared with the prior art, the advantages and beneficial effects of the present invention are as follows: 1. Through three core technologies of supercritical extraction, nano - modification, and micro - encapsulation embedding, this application realizes the efficient retention, targeted delivery, and long - term stability of active ingredients, and has the advantages of immune regulation, lipid - lowering, antioxidant, and safety. Its multi - target synergistic mechanism and dosage form innovation provide a natural, efficient, and customizable solution in the field of health food, precisely meeting the dual needs of modern consumers for functional compounding and quality refinement.

[0020] 2. Through the synergistic effect of multiple components, this application realizes the dual functions of immune regulation and lipid - lowering. The three components of supercritical extract of propolis, vitamin E nanoemulsion, and wheat germ oil microcapsule synergistically act through multiple targets of antioxidant - anti - inflammation - metabolic regulation, avoiding the functional limitations of single components and meeting the needs of consumers for compound health products.

[0021] 3. The supercritical extract of propolis in this application retains the highly active components with a total flavonoid content of ≥8% in propolis through supercritical CO 2 extraction technology (pressure 25 - 35 MPa, temperature 40 - 50 °C). Flavonoid substances enhance immunity by activating macrophages and T lymphocytes, and at the same time inhibit the activity of cholesterol synthase, reducing the level of low-density lipoprotein (LDL).

[0022] 4. The vitamin E nanoemulsion in this application is nanoparticles with a particle size of 50 - 100 nm, which is directly absorbed through the intestine (the absorption rate of traditional vitamin E is less than 40%). Its antioxidant effect protects immune cells from free radical damage, and at the same time accelerates lipid catabolism and reduces lipid deposition on the blood vessel wall.

[0023] 5. The microcapsule of wheat germ oil in this application protects the activity of unsaturated fatty acids through β-cyclodextrin embedding (embedding rate ≥85%), promotes reverse cholesterol transport by regulating the PPARγ pathway, and synergistically reduces serum total cholesterol (TC) and triglyceride (TG) with propolis flavonoids.

[0024] 6. The advanced process in this application improves the retention rate of active ingredients and bioavailability, innovatively solves the problems of traditional propolis flavonoid loss, low vitamin E absorption rate, and easy oxidation of oils and fats, and ensures the long-term stability of active ingredients in the end product. Detailed implementation mode

[0025] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts belong to the scope of protection of the present invention.

[0026] A health food composition for enhancing immunity and reducing blood lipid, calculated by mass, the composition includes the following components: 20 - 40 parts of supercritical extract of propolis, 10 - 25 parts of vitamin E modified nanoemulsion, 30 - 50 parts of microcapsule of wheat germ oil, 2 - 4 parts of gelatin, 2 - 4 parts of glycerol, and 1 - 3 parts of beeswax.

[0027] The total flavonoid content in the supercritical extract of propolis is ≥8%, and the heavy metal residue is ≤0.1 ppm.

[0028] The particle size range of the vitamin E modified nanoemulsion is 50 - 100 nm, and the encapsulation rate is ≥90%.

[0029] The embedding rate of the microcapsule of wheat germ oil is ≥85%, and the thermal stability is ≥120 °C.

[0030] A method for preparing a healthy food composition for enhancing immunity and lowering blood lipids, the method comprising the following steps: Step 1: Propolis supercritical CO 2 Extraction: The propolis block is subjected to supercritical CO 2 Extraction to obtain propolis supercritical extract, the extraction pressure is 25-35MPa, the temperature is 40-50℃, CO 2 Flow rate 10-15L / min; Step 2: Preparation of vitamin E modified nanoemulsion: Vitamin E and sodium alginate are prepared by emulsification-spray drying method to obtain vitamin E modified nanoemulsion; Step 3: Preparation of wheat germ oil microcapsules: Wheat germ oil and β-cyclodextrin are embedded in a ratio of 1:3 to obtain wheat germ oil microcapsules; Step 4: Compounding, homogenizing and pilling: weigh 20-40 parts of propolis supercritical extract, 10-25 parts of vitamin E modified nanoemulsion, 30-50 parts of wheat germ oil microcapsules, 2-4 parts of gelatin, 2-4 parts of glycerol and 1-3 parts of beeswax by mass, mix them, and homogenize them at a pressure of 60 MPa, and then pill them to obtain soft capsules of the health food composition for enhancing immunity and lowering blood lipids.

[0031] In the first step, the propolis block is pretreated before supercritical CO2 extraction. The specific steps of the pretreatment are: freezing the propolis block raw material at -18°C for 24 hours and crushing it to a particle size of ≤14 mesh; then adding 5 times the volume of 85% ethanol solution and stirring and soaking it at 25°C for 24 hours.

[0032] The specific steps of the second step are: Emulsification: Mix vitamin E and sodium alginate in a mass ratio of 1:2, add Tween 20, and homogenize at high speed at 50°C for 30 minutes to obtain an emulsified product; Spray drying: spray drying the emulsified product to obtain a vitamin E modified nanoemulsion.

[0033] The amount of Tween 20 added is 9% of the total mass of vitamin E and sodium alginate.

[0034] The inlet temperature of the spray drying was 180°C, the outlet temperature was 80°C, and the pressure was 0.15 MPa.

[0035] The specific steps of the third step are: mixing wheat germ oil and β-cyclodextrin in a mass ratio of 1:3, with a homogenization pressure of 34 MPa; and then spray drying, with an inlet air temperature of 181° C. and a feed pump speed of 7.6 mL / min, to obtain wheat germ oil microcapsules.

[0036] The present application will be further described below in conjunction with specific embodiments and analytical tests: Example 1 A health food composition for enhancing immunity and reducing blood lipid. By mass, the composition comprises the following components: 30 parts of supercritical extract of propolis, 20 parts of vitamin E modified nanoemulsion, 40 parts of wheat germ oil microcapsule, 3 parts of gelatin, 3 parts of glycerol, and 2 parts of beeswax.

[0037] The total flavonoid content in the supercritical extract of propolis is ≥8%, and the heavy metal residue is ≤0.1 ppm. The particle size range of the vitamin E modified nanoemulsion is 50 - 100 nm, and the encapsulation rate is ≥90%. The embedding rate of the wheat germ oil microcapsule is ≥85%, and the thermal stability is ≥120 °C.

[0038] A preparation method of a health food composition for enhancing immunity and reducing blood lipid, the method comprising the following steps: First step, supercritical CO 2 Extraction: The raw propolis is subjected to supercritical CO 2 extraction to obtain the supercritical extract of propolis. The extraction pressure is 30 MPa, the temperature is 45 °C, and the CO 2 flow rate is 12 L / min; before the supercritical CO2 extraction of the raw propolis, the raw propolis is pretreated. The specific steps of the pretreatment are: freezing the raw propolis raw material at -18 °C for 24 hours, crushing it to a particle size ≤14 mesh; then adding 5 times the volume of 85% ethanol solution, and stirring and impregnating at 25 °C for 24 h.

[0039] Second step, preparation of vitamin E modified nanoemulsion: Vitamin E and sodium alginate are prepared into vitamin E modified nanoemulsion by the emulsification - spray drying method; The specific steps are: Emulsification: Mix vitamin E and sodium alginate in a mass ratio of 1:2, add Tween 20, and perform high - speed homogenization at 50 °C for 30 min to obtain an emulsified product; the addition amount of Tween 20 is 9% of the total mass of vitamin E and sodium alginate. Spray drying: Spray - dry the emulsified product to obtain vitamin E modified nanoemulsion. The inlet temperature of the spray drying is 180 °C, the outlet temperature is 80 °C, and the pressure is 0.15 MPa.

[0040] Third step, preparation of wheat germ oil microcapsule: Wheat germ oil and β - cyclodextrin are embedded in a ratio of 1:3 to obtain wheat germ oil microcapsule; the specific steps are: Mix wheat germ oil and β - cyclodextrin in a mass ratio of 1:3, and the homogenization pressure is 34 MPa; then perform spray drying. The inlet air temperature of the spray drying is 181 °C, and the feed pump speed is 7.6 mL / min to obtain wheat germ oil microcapsule.

[0041] Step 4: Compound Homogenization and Pelletizing: Weigh propolis supercritical extract, vitamin E modified nanoemulsion, wheat germ oil microcapsule, gelatin, glycerin, and beeswax by mass parts, mix them, with the homogenization pressure being 60 MPa, and then conduct pelletizing to obtain soft capsules of a health food composition for enhancing immunity and reducing blood lipid.

[0042] Example 2 In this example, the differences from Example 1 will not be elaborated again. The differences are as follows: Formula: 40 parts of propolis extract, 25 parts of vitamin E nanoemulsion, 30 parts of wheat germ oil microcapsule (other excipients are the same as in Example 1).

[0043] Process adjustment: The propolis extraction pressure is increased to 35 MPa.

[0044] Example 3 In this example, the differences from Example 1 will not be elaborated again. The differences are as follows: Formula: 20 parts of propolis extract, 25 parts of vitamin E nanoemulsion, 50 parts of wheat germ oil microcapsule (other excipients are the same as in Example 1).

[0045] Process adjustment: The propolis extraction pressure is 25 MPa, and the particle size of the nanoemulsion is optimized to 70 nm.

[0046] Comparative Example 1 (Traditional Water Extraction Method for Propolis)

[0047] In this example, the differences from Example 1 will not be elaborated again. The differences are as follows: Propolis is extracted by the water extraction method (boiled at 80°C for 3 h), and the total flavonoid content is only 4.3%. Other components are the same as in Example 1.

[0048] Comparative Example 2 (Unmodified Vitamin E)

[0049] In this example, the differences from Example 1 will not be elaborated again. The differences are as follows: Unemulsified vitamin E oil agent is used, and other components are the same as in Example 1.

[0050] Comparative Example 3 (Unencapsulated Wheat Germ Oil)

[0051] In this example, the differences from Example 1 will not be elaborated again. The differences are as follows: Directly use unencapsulated wheat germ oil, and other components are the same as in Example 1.

[0052] Comparative Example 4 (Imbalanced Ratio)

[0053] In this example, the differences from Example 1 will not be elaborated again. The differences are as follows: Formula: 10 parts of propolis extract, 5 parts of vitamin E nanoemulsion, 20 parts of wheat germ oil microcapsule (the excipients are halved).

[0054] Comparative Example 5 (Blank Test)

[0055] In this example, the differences from Example 1 will not be elaborated again. The differences are as follows: It only contains excipients (gelatin, glycerin, beeswax) and no active ingredients.

[0056] Testing Methods and Result Analysis

[0057] 1. Retention Rate of Active Ingredients and Safety Testing Table 1 Results of Retention Rate of Active Ingredients and Safety Testing

[0058] As can be seen from Table 1, the total flavonoid content in Examples 1 - 3 is significantly higher than that in Comparative Example 1 (traditional water extraction method) and Comparative Example 4 (imbalanced formulation), verifying the advantages of the supercritical extraction process. The heavy metal residues are all ≤0.1 ppm (the residues in Comparative Example 1 exceeded the standard due to the traditional process), meeting the safety requirements. The encapsulation efficiency of Comparative Example 2 (unmodified vitamin E) is only 35%, resulting in an increase in the oxidation rate, while the nanoemulsion technology in the examples significantly improves the stability.

[0059] 2. Functional Effect Testing (Animal Model) Testing Methods: Immunomodulation: Proliferation rate of mouse splenic lymphocytes (MTT method), NK cell activity (lactate dehydrogenase release method); Hypolipidemic effect: Serum total cholesterol (TC) and low - density lipoprotein (LDL) in hyperlipidemic model rats.

[0060] Table 2 Results of Functional Effect Testing

[0061] The functional effects of this application were tested using an animal model. The results are shown in Table 2. As can be seen from Table 2, the immune and hypolipidemic effects of the examples are significantly better than those of all comparative examples, demonstrating the advantages of multi - component synergy (propolis flavonoids + vitamin E + wheat germ oil). Due to the loss of active ingredients, the effect of Comparative Example 1 (traditional propolis) only reaches 40% of that of the examples; the absorption rate of Comparative Example 2 (unmodified vitamin E) is low, and the hypolipidemic effect decreases by 30%.

[0062] 3. Product Stability Testing Table 3 Results of Product Stability Testing

[0063] The product stability testing of this application is shown in Table 3. As can be seen from Table 3, the micro - capsule embedding technology in the examples (encapsulation rate ≥85%) extends the shelf life to 24 months, which is 2.7 times that of Comparative Example 3 (unembedded), verifying the thermal stability design. The shelf life of Comparative Example 5 (blank) is the shortest because it has no antioxidant components.

[0064] It can be seen from the analysis and test results that through process innovation and scientific proportioning, the present application has comprehensively achieved the retention of active ingredients, functional synergy and improved stability, specifically including the following characteristics: Efficient retention of active ingredients: The total flavonoid content in the examples is ≥8% (only 4.3% in Comparative Example 1), verifying the advantages of the supercritical extraction process; Targeted delivery and stability: The encapsulation efficiency of vitamin E nanoemulsion is ≥90% (only 35% in Comparative Example 2), and the oxidation rate of wheat germ oil is reduced by 70%, meeting the requirements of long-term stability; Functional synergy: The immune and lipid-lowering effects of the examples are significantly better than those of all comparative examples, reflecting the multi-target synergistic mechanism; Safety: Heavy metal residues ≤0.1 ppm (0.35 ppm in Comparative Example 1), and there is no solvent residue, meeting the needs of sensitive populations; Commercial adaptability: The shelf life is 24 months (12 months for traditional dosage forms), suitable for long-distance circulation in e-commerce.

[0065] The above is the preferred implementation manner of the present invention. It should be pointed out that for those of ordinary skill in the art, without departing from the principle described in the present invention, several improvements and refinements can still be made, and these improvements and refinements should also be regarded as the protection scope of the present invention.

Claims

1. A healthy food composition for enhancing immunity and lowering blood lipids, characterized in that: The composition comprises the following components by weight: 20-40 parts of propolis supercritical extract, 10-25 parts of vitamin E modified nanoemulsion, 30-50 parts of wheat germ oil microcapsules, 2-4 parts of gelatin, 2-4 parts of glycerol and 1-3 parts of beeswax.

2. The health food composition for enhancing immunity and lowering blood lipids according to claim 1, characterized in that: The total flavonoid content in the propolis supercritical extract is ≥8%, and the heavy metal residue is ≤0.1ppm.

3. The health food composition for enhancing immunity and lowering blood lipids according to claim 1, characterized in that: The particle size of the vitamin E modified nanoemulsion is in the range of 50-100 nm, and the encapsulation rate is ≥90%.

4. The health food composition for enhancing immunity and lowering blood lipids according to claim 1, characterized in that: The embedding rate of the wheat germ oil microcapsules is ≥85%, and the thermal stability is ≥120°C.

5. A method for preparing the health food composition for enhancing immunity and lowering blood lipids as claimed in any one of claims 1 to 4, characterized in that: The method comprises the following steps: Step 1: Extraction of propolis by supercritical CO2: Extract the propolis block by supercritical CO2 to obtain a propolis supercritical extract at an extraction pressure of 25-35 MPa, a temperature of 40-50°C, and a CO2 flow rate of 10-15 L / min. Step 2: Preparation of vitamin E modified nanoemulsion: Vitamin E and sodium alginate are prepared by emulsification-spray drying method to obtain vitamin E modified nanoemulsion; Step 3: Preparation of wheat germ oil microcapsules: Wheat germ oil and β-cyclodextrin are embedded in a ratio of 1:3 to obtain wheat germ oil microcapsules; Step 4: Compounding, homogenizing and pilling: weigh 20-40 parts of propolis supercritical extract, 10-25 parts of vitamin E modified nanoemulsion, 30-50 parts of wheat germ oil microcapsules, 2-4 parts of gelatin, 2-4 parts of glycerol and 1-3 parts of beeswax by mass, mix them, and homogenize them at a pressure of 60 MPa, and then pill them to obtain soft capsules of the health food composition for enhancing immunity and lowering blood lipids.

6. The method for preparing a healthy food composition for enhancing immunity and lowering blood lipids according to claim 5, characterized in that: In the first step, the propolis block is pretreated before supercritical CO2 extraction. The specific steps of the pretreatment are: freezing the propolis block raw material at -18°C for 24 hours and crushing it to a particle size of ≤14 mesh; then adding 5 times the volume of 85% ethanol solution and stirring and soaking it at 25°C for 24 hours.

7. The method for preparing a healthy food composition for enhancing immunity and lowering blood lipids according to claim 5, characterized in that: The specific steps of the second step are: Emulsification: Mix vitamin E and sodium alginate in a mass ratio of 1:2, add Tween 20, and homogenize at high speed at 50°C for 30 minutes to obtain an emulsified product; Spray drying: spray drying the emulsified product to obtain a vitamin E modified nanoemulsion.

8. The method for preparing a healthy food composition for enhancing immunity and lowering blood lipids according to claim 7, characterized in that: The amount of Tween 20 added is 9% of the total mass of vitamin E and sodium alginate.

9. The method for preparing a healthy food composition for enhancing immunity and lowering blood lipids according to claim 7, characterized in that: The inlet temperature of the spray drying was 180°C, the outlet temperature was 80°C, and the pressure was 0.15 MPa.

10. The method for preparing a healthy food composition for enhancing immunity and lowering blood lipids according to claim 5, characterized in that: The specific steps of the third step are: mixing wheat germ oil and β-cyclodextrin in a mass ratio of 1:3, with a homogenization pressure of 34 MPa; and then spray drying, with an inlet temperature of 181° C. and a feed pump speed of 7.6 mL / min, to obtain wheat germ oil microcapsules.

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