Antioxidant snow pear paste as well as preparation method and application thereof

Abstract

The invention provides antioxidant snow pear paste as well as a preparation method and application thereof, and belongs to the technical field of functional foods. The invention provides a preparation method of antioxidant snow pear paste, which comprises the following steps: adding water into medicinal and edible components such as malt, poria cocos, coix seed, white hyacinth bean, lily, hawthorn, almond, platycodon grandiflorum or combined siraitia grosvenorii, dwarf lilyturf tuber, couch grass root and mint, performing ultrasonic treatment, mixing with crushed Dangshan pears, boiling with water, separating the boiling liquid, performing coarse filtration, performing precision filtration with a ceramic membrane, collecting the filtrate, and centrifuging to obtain the antioxidant snow pear paste. The clear pear juice and the roxburgh rose juice are mixed and then decocted in stages, the obtained pear syrup and the malt syrup are mixed and blended, and the obtained anti-oxidation snow pear syrup has the functions of moistening the lung to arrest cough, tonifying the spleen, clearing damp and resisting oxidation. The ultrasonic technology is utilized to fully release active substances, the ceramic membrane selectively retains small-molecule functional components, excessive purification loss is avoided, and the comprehensive yield is increased by 40%. The method has the advantages of clean production and cost benefit, and breaks through the technical bottleneck of the industry.

Description

Technical Field

[0001] This invention belongs to the field of functional food technology, specifically relating to an antioxidant pear paste, its preparation method, and its application. Background Technology

[0002] Pear syrup has the effects of moisturizing the lungs and relieving cough, clearing heat and detoxifying. Originally made by simmering pears and white sugar, it is often used clinically to improve symptoms such as dry cough and phlegm. With the development of advanced preparation techniques, various ingredients with medicinal and edible properties have been added to the preparation of pear syrup, resulting in pear syrups with various health benefits. However, there are currently no reports of pear syrups that simultaneously possess the functions of moisturizing the lungs and relieving cough, strengthening the spleen and removing dampness, and anti-oxidation.

[0003] In addition, the traditional pear paste preparation process is prone to problems such as turbidity (transmittance ≤80%) and sedimentation and stratification. Summary of the Invention

[0004] In view of this, the purpose of this invention is to provide an antioxidant pear paste that combines pear with prickly pear juice, monk fruit, ophiopogon japonicus and other food and medicinal ingredients to significantly enhance the effects of moisturizing the lungs and relieving cough, strengthening the spleen and removing dampness, while also improving antioxidant capacity.

[0005] Meanwhile, the present invention also provides a method for preparing antioxidant pear paste, which combines ultrasonic extraction and ceramic membrane filtration technology to effectively improve the yield of active ingredients while greatly improving the clarity of the paste.

[0006] This invention provides an antioxidant pear paste, which is prepared by comprising pear, prickly pear juice, malt syrup and a first food-medicine homology composition, or is prepared by comprising pear, prickly pear juice, malt syrup and a second food-medicine homology composition;

[0007] The first medicinal and edible composition includes malt, poria cocos, coix seed, white hyacinth bean, lily bulb, hawthorn, apricot kernel, and platycodon root; the second medicinal and edible composition includes malt, poria cocos, coix seed, white hyacinth bean, lily bulb, hawthorn, apricot kernel, platycodon root, monk fruit, ophiopogon root, imperata root, and mint.

[0008] When the first food-medicine homology composition is used for preparation, the mass ratio of the pear, malt, poria cocos, coix seed, white hyacinth bean, lily bulb, hawthorn, apricot kernel, platycodon root, monk fruit, ophiopogon root, imperata root and mint is 1500-1800:13-17:8-12:8-12:8-12:8-12:6-10:5-7:4-6;

[0009] When the second food-medicine homology composition is used for preparation, the mass ratio of the pear, malt, poria cocos, coix seed, white hyacinth bean, lily bulb, hawthorn, apricot kernel, platycodon root, monk fruit, ophiopogon root, imperata root and mint is 1500-1800:13-17:8-12:8-12:8-12:8-12:6-10:5-7:4-6:13-17:8-12:5-7:4-6;

[0010] The mass ratio of the pear to the volume ratio of the pear juice and malt syrup is 1.5–1.8 kg: 180–240 mL: 150–160 mL.

[0011] Preferably, the mass ratio of the pear, malt, poria cocos, coix seed, white hyacinth bean, lily bulb, hawthorn, apricot kernel, platycodon root, monk fruit, ophiopogon root, imperata root, and mint is 1600-1700:14-16:9-11:10:10:10:8:6:5:15:10:6:5.

[0012] Preferably, the mass ratio of the pear to the volume ratio of the pear juice to the malt syrup is 1600-1700g:200mL:155mL.

[0013] This invention provides a method for preparing the aforementioned antioxidant pear syrup, comprising the following steps:

[0014] Malt, Poria cocos, Coix seed, white hyacinth bean, lily bulb, hawthorn, almond, platycodon, monk fruit, ophiopogon japonicus, Imperata cylindrica root, and mint were treated with water and ultrasonically treated. They were then mixed with crushed snow pear and boiled. The boiled liquid was separated, coarsely filtered, and then finely filtered through a ceramic membrane. The filtrate was collected and centrifuged to obtain clear pear juice.

[0015] The clarified pear juice and prickly pear juice were mixed and boiled in stages until the relative density reached 1.30–1.35 g / cm³. 3 To obtain pear syrup;

[0016] The pear paste and malt syrup are mixed and blended to obtain antioxidant pear paste.

[0017] Preferably, the frequency of the ultrasonic treatment is 30–50 kHz; the power of the ultrasonic treatment is 200–500 W; and the duration of the ultrasonic treatment is 5–15 min.

[0018] Preferably, the boiling process includes boiling for 13-16 minutes at a power of 2100W-2300W on an induction cooker, followed by boiling for 18-22 minutes at a power of 1700-1900W; the ceramic membrane has a pore size of 20-100nm.

[0019] Preferably, the cooking process includes cooking over high heat, cooking over medium heat, and cooking over low heat.

[0020] The high-heat simmering refers to simmering for 8 to 11 minutes at a power of 2100W to 2300W on an induction cooker;

[0021] The medium-heat simmering refers to simmering for 18 to 22 minutes at a power of 1700 to 1900W on an induction cooker;

[0022] The simmering process is described as cooking over low heat for 28 to 32 minutes on an induction cooker with a power of 300 to 500W.

[0023] Preferably, the mixture is further sterilized after preparation.

[0024] The sterilization includes pasteurization.

[0025] Preferably, the pasteurization temperature is 78–82°C; and the pasteurization time is 28–32 min.

[0026] This invention provides the application of the antioxidant pear paste or the antioxidant pear paste prepared by the preparation method in the preparation of health products or functional foods with functions of moisturizing the lungs and relieving cough, strengthening the spleen and removing dampness and antioxidation.

[0027] This invention provides an antioxidant pear paste, prepared from pear, prickly pear juice, malt syrup, and a first medicinal and edible homologous composition, or prepared from pear, prickly pear juice, malt syrup, and a second medicinal and edible homologous composition. The first medicinal and edible homologous composition includes malt, poria cocos, coix seed, white hyacinth bean, lily bulb, hawthorn, apricot kernel, and platycodon grandiflorus. The second medicinal and edible homologous composition includes malt, poria cocos, coix seed, white hyacinth bean, lily bulb, hawthorn, apricot kernel, platycodon grandiflorus, monk fruit, ophiopogon japonicus, imperata cylindrica, and mint. When the first medicinal and edible homologous composition is used, the mass ratio of pear, malt, poria cocos, coix seed, white hyacinth bean, lily bulb, hawthorn, apricot kernel, platycodon grandiflorus, monk fruit, ophiopogon japonicus, imperata cylindrica, and mint is 1500. ~1800:13~17:8~12:8~12:8~12:8~12:6~10:5~7:4~6; When using the second medicinal and edible homologous composition, the mass ratio of the pear, malt, poria cocos, coix seed, white hyacinth bean, lily bulb, hawthorn, apricot kernel, platycodon root, monk fruit, ophiopogon root, imperata root, and mint is 1500~1800:13~17:8~12:8~12:8~12:8~12:6~10:5~7:4~6:13~17:8~12:5~7:4~6; The mass ratio of the pear to the volume ratio of the prickly pear juice and malt syrup is 1.5~1.8kg:180~240mL:150~160mL. This invention uses pear as the main ingredient, combined with prickly pear juice and various medicinal and edible ingredients such as monk fruit, poria cocos, and coix seed to prepare pear paste. It not only has the effects of moisturizing the lungs and relieving cough, but also has the effects of strengthening the spleen, removing dampness, and anti-oxidation. It enhances the multiple functions of pear paste, enriches the categories of pear paste, and provides a new option for the preparation of health products or health foods.

[0028] This invention also provides a method for preparing the antioxidant pear paste. The method involves mixing pear and a medicinal-food homology composition with water, followed by ultrasonic treatment. The ultra-high pressure shock wave generated by the collapse of cavitation bubbles physically tears the plant cell walls, significantly improving the extraction efficiency of active ingredients from the pear and the medicinal-food homology composition. This also avoids the degradation of heat-sensitive substances, reducing processing time by 30% and energy consumption by 25% compared to the traditional boiling method. The boiled liquid is then purified through coarse filtration and ceramic membrane precision filtration. The ceramic membrane precision filtration precisely traps colloidal particles and microorganisms, achieving molecular-level purification with zero chemical additives. The transmittance jumps to ≥99%, completely solving the problem of paste sedimentation and stratification. The preparation method of this invention forms a closed-loop innovation of "high-efficiency release-precision purification" based on ultrasonic treatment and ceramic membrane precision filtration. Ultrasonic technology fully releases active substances, while the ceramic membrane selectively retains small-molecule active ingredients, avoiding excessive purification losses, resulting in a 40% increase in overall yield. This combination is the first application in the field of medicinal-food homology pastes, combining the advantages of clean production and cost-effectiveness, breaking through industry technical bottlenecks. Attached Figure Description

[0029] Figure 1 This is a morphological diagram of the pear paste prepared in Example 1 of the present invention;

[0030] Figure 2 This is a morphological diagram of the pear paste prepared in Example 2 of the present invention. Detailed Implementation

[0031] This invention provides an antioxidant pear paste, prepared from pear, prickly pear juice, malt syrup, and a first medicinal and edible homologous composition, or prepared from pear, prickly pear juice, malt syrup, and a second medicinal and edible homologous composition. The first medicinal and edible homologous composition includes malt, poria cocos, coix seed, white hyacinth bean, lily bulb, hawthorn, apricot kernel, and platycodon grandiflorus. The second medicinal and edible homologous composition includes malt, poria cocos, coix seed, white hyacinth bean, lily bulb, hawthorn, apricot kernel, platycodon grandiflorus, monk fruit, ophiopogon japonicus, imperata cylindrica, and mint. When the first medicinal and edible homologous composition is used, the mass ratio of pear, malt, poria cocos, coix seed, white hyacinth bean, lily bulb, hawthorn, apricot kernel, platycodon grandiflorus, monk fruit, ophiopogon japonicus, imperata cylindrica, and mint is 1500. ~1800:13~17:8~12:8~12:8~12:8~12:6~10:5~7:4~6; When using the second medicinal and edible homologous composition, the mass ratio of the pear, malt, poria cocos, coix seed, white hyacinth bean, lily bulb, hawthorn, apricot kernel, platycodon root, monk fruit, ophiopogon root, imperata root, and mint is 1500~1800:13~17:8~12:8~12:8~12:8~12:6~10:5~7:4~6:13~17:8~12:5~7:4~6; The mass ratio of the pear to the volume ratio of the prickly pear juice and malt syrup is 1.5~1.8kg:180~240mL:150~160mL.

[0032] In this invention, the preferred mass ratio of the pear, malt, poria cocos, coix seed, white hyacinth bean, lily bulb, hawthorn, apricot kernel, platycodon root, monk fruit, ophiopogon root, imperata root, and mint is 1600-1700:14-16:9-11:10:10:10:8:6:5:15:10:6:5, and can be 1650:15:10:10:10:10:8:6:5:15:10:6:5. The preferred mass ratio of the pear to the volume of prickly pear juice and malt syrup is 1650g:200mL:155mL. The pear is the main ingredient in the pear paste and has lung-moistening and cough-relieving effects. Varieties of pears include Dangshan pear, Ya pear, and Xuehua pear. The malt syrup acts as a flavoring agent, increasing the sweetness of the pear paste while also improving texture, increasing viscosity, and extending shelf life. The addition of prickly pear juice enhances the antioxidant properties of the pear paste, specifically by increasing the DPPH free radical scavenging rate. The malt, Poria cocos, Coix seed, white hyacinth bean, lily bulb, hawthorn, almond, Platycodon grandiflorus, Siraitia grosvenorii, Ophiopogon japonicus, Imperata cylindrica, and mint work together to strengthen the spleen and remove dampness, further enhancing the lung-moistening and cough-relieving effects. This invention does not impose any special restrictions on the source of the raw materials; any raw materials obtained through commercial purchasing channels well-known in the art are acceptable.

[0033] This invention provides a method for preparing the aforementioned antioxidant pear syrup, comprising the following steps:

[0034] Malt, Poria cocos, Coix seed, white hyacinth bean, lily bulb, hawthorn, almond, platycodon, monk fruit, ophiopogon japonicus, Imperata cylindrica root, and mint were treated with water and ultrasonically treated. They were then mixed with crushed snow pear and boiled. The boiled liquid was separated, coarsely filtered, and then finely filtered through a ceramic membrane. The filtrate was collected and centrifuged to obtain clear pear juice.

[0035] The clarified pear juice and prickly pear juice were mixed and boiled in stages until the relative density reached 1.30–1.35 g / cm³. 3 To obtain pear syrup;

[0036] The pear paste and malt syrup are mixed and blended to obtain antioxidant pear paste.

[0037] This invention involves mixing crushed pear, malt, poria cocos, coix seed, white hyacinth bean, lily bulb, hawthorn, almond, platycodon, monk fruit, ophiopogon japonicus, imperata cylindrica root, and mint with water, ultrasonically treating the mixture, boiling it in water, separating the decoction, coarsely filtering it, and then precisely filtering it through a ceramic membrane. The filtrate is collected and centrifuged to obtain clear pear juice.

[0038] In this invention, the method of crushing the pear is not particularly limited; any crushing method well-known in the art can be used, such as shredding, cutting into chunks, or juicing. The mass-to-volume ratio of the pear to water is 1.5–1.8 kg:1 L, and can be 1.6–1.7 kg:1 L. The water is preferably mineral water, distilled water, or deionized water.

[0039] In this invention, the frequency of the ultrasonic treatment is preferably 30–50 kHz, and can be 40 kHz. The power of the ultrasonic treatment is preferably 200–500 W, and can be 300–400 W. The duration of the ultrasonic treatment is preferably 5–15 min, can be 7–12 min, and can also be 10 min. The temperature of the ultrasonic treatment is 0–40℃, and can be 10–20℃. The ultrasonic treatment utilizes the ultra-high pressure shock wave (>1000 atm) generated by the collapse of cavitation bubbles to physically tear the plant cell wall, allowing the active ingredients in the Dangshan pear cells and the medicinal and edible homologous ingredients to be fully released, increasing the extraction rate to ≥90%. At the same time, it avoids the degradation of heat-sensitive substances in a low-temperature environment (<60℃), shortens the processing time by 30% and reduces energy consumption by 25% compared to the traditional boiling method.

[0040] In this invention, the boiling process preferably includes boiling for 13-16 minutes at a power of 2100W-2300W on an induction cooker, followed by boiling for 18-22 minutes at a power of 1700-1900W; alternatively, it can be boiling for 15 minutes at a power of 2200W, followed by boiling for 20 minutes at a power of 1800W. The purpose of boiling is to extract the active ingredients, allowing them to dissolve rapidly in the water. This step-by-step boiling process with different power levels and times facilitates the full extraction of the active ingredients.

[0041] In this invention, the coarse filtration preferably includes gauze filtration. The gauze filtration is preferably double-layer, triple-layer, or quadruple-layer gauze filtration. The pore size of the ceramic membrane is 20–100 nm, but can be 40–80 nm or 50 nm. By using a food-grade ceramic membrane to replace the traditional coarse filter, its pore size is only 1 / 200th that of the traditional filter, precisely trapping colloidal particles and microorganisms, achieving molecular-level purification with zero chemical additives, and increasing light transmittance to ≥99%, thus completely solving the problem of paste sedimentation and stratification.

[0042] In this invention, the cooking process preferably includes cooking over high heat, medium heat, and low heat. The high-heat cooking is preferably done for 8-11 minutes at an induction cooker power of 2100W-2300W, or 10 minutes at an induction cooker power of 2200W. The medium-heat cooking is preferably done for 18-22 minutes at an induction cooker power of 1700-1900W, or 20 minutes at an induction cooker power of 1800W. The low-heat cooking is preferably done for 28-32 minutes at an induction cooker power of 300-500W, or 30 minutes at an induction cooker power of 400W. The purpose of this step-by-step cooking is to avoid charring, make the paste consistency more stable, and improve the stability of the system.

[0043] After obtaining the pear paste, the present invention mixes and blends the pear paste with malt syrup to obtain an antioxidant pear paste.

[0044] In this invention, after mixing and blending, sterilization is preferably further included. The sterilization preferably includes pasteurization. The pasteurization temperature is preferably 78–82°C, and can be 80°C. The pasteurization time is preferably 28–32 minutes, and can be 30 minutes.

[0045] In this invention, the method utilizes ultrasound technology to fully release the active substances in the raw materials that exert antioxidant, lung-moistening, cough-relieving, spleen-strengthening, and dampness-removing effects. The ceramic membrane selectively retains small-molecule active ingredients, avoiding excessive purification losses, and increasing the overall yield by 40%. This combination is the first application in the field of medicinal and edible herbal pastes, combining the advantages of clean production and cost-effectiveness, and breaking through the industry's technical bottlenecks.

[0046] This invention provides the application of the antioxidant pear paste or the antioxidant pear paste prepared by the preparation method in the preparation of health products or functional foods with functions of moisturizing the lungs and relieving cough, strengthening the spleen and removing dampness and antioxidation.

[0047] The following detailed description, in conjunction with embodiments, illustrates an antioxidant pear syrup, its preparation method, and its application according to the present invention. However, these descriptions should not be construed as limiting the scope of protection of the present invention.

[0048] Example 1

[0049] A method for preparing antioxidant pear syrup

[0050] 1. Main ingredients: 1.5kg Dangshan pear, 180mL prickly pear juice, 160mL malt syrup. The medicinal and edible auxiliary ingredients are: 15g malt, 10g Poria cocos, 10g Coix seed, 10g white hyacinth bean, 10g lily bulb, 8g hawthorn, 6g almond, and 5g Platycodon grandiflorus.

[0051] 2. Preparation process steps:

[0052] Pear juice extraction: Mix the excipients (except malt syrup) with 1L of water, sonicate (40kHz, 300W, 10min), and then mix with shredded Dangshan pears. Boil the mixture using an induction cooker according to the following program (2200W×15min, 1800W×20min). Then filter the mixture. First, filter the mixture through gauze, collect the filtrate, and then filter it through a 50nm ceramic membrane for precision filtration. Collect the filtrate again and centrifuge at 6000rpm for 10min to obtain clear pear juice.

[0053] Making pear syrup: 700mL of a mixture of clarified pear juice and prickly pear juice (purchased online) was simmered in stages using an induction cooker. First, simmered on high heat (2200W) for 10 minutes, then on medium heat (1800W) for 20 minutes, skimming off any foam. Finally, simmered on low heat (400W) for 30 minutes. When dense small bubbles appear in the syrup, 320mL of pear syrup was obtained, with a relative density of 1.30g / cm³. 3 See details Figure 1 .

[0054] Preparation: Pear paste and malt syrup are mixed in a volume ratio of 2:1, filled and sterilized (pasteurized at 80℃ for 30 min) to obtain 480mL of finished pear paste.

[0055] 3. Indicator Testing:

[0056] 3.1 DPPH Free Radical Scavenging Rate Test

[0057] Take 2 mL of pear paste sample and react it with 2 mL of DPPH-ethanol solution (0.02 mg / mL) at room temperature in the dark for 30 min. Centrifuge at 6000 rpm for 15 min and measure the absorbance of the supernatant at 517 nm. Ethanol is used as a blank.

[0058] DPPH free radical scavenging rate (%) = [Ac - (Ai - Aj)] / Ac × 100% Formula I

[0059] Where: Ai is the sample absorbance, Aj is the background absorbance, and Ac is the blank absorbance.

[0060] 3.2 Transmittance Measurement

[0061] The absorbance of the pear paste sample was measured at 600 nm using a spectrophotometer, and the transmittance was calculated according to Formula II.

[0062] Light transmittance T (%) = 10 -A ×100% Formula II;

[0063] Where A is the absorbance of the sample.

[0064] 3.3 Viscosity Measurement

[0065] The viscosity of the pear paste was determined using a rotational viscometer.

[0066] 4. Results

[0067] The pear paste prepared in this embodiment has a light transmittance of 88%, a viscosity of 192 cP, and a free radical scavenging rate of 90%.

[0068] Example 2

[0069] A method for preparing antioxidant pear syrup

[0070] 1. Main ingredients: 1.8kg Dangshan pear, 240mL prickly pear juice, 150mL malt syrup; medicinal and edible auxiliary ingredients: 15g malt, 10g Poria cocos, 10g Coix seed, 10g white hyacinth bean, 10g lily bulb, 8g hawthorn, 6g almond, 5g Platycodon grandiflorus, 15g monk fruit, 10g Ophiopogon japonicus, 6g Imperata cylindrica root, 5g mint.

[0071] 2. Preparation process steps and index determination steps: Same as described in Example 1.

[0072] 3. Results: The light transmittance of the pear paste was 80%, the viscosity was 144 cP, and the free radical scavenging rate was 96%.

[0073] Comparative Example 1

[0074] A method for preparing pear syrup

[0075] 1. Raw material: 1.5kg of Dangshan pears.

[0076] 2. Preparation process steps:

[0077] After shredding the Dangshan pears, add 1L of water and sonicate (40kHz, 300W, 10min). Then boil according to the following procedure (2200W×15min, 1800W×20min). After that, filter the liquid through gauze and collect the filtrate. Centrifuge at 6000rpm for 10min to obtain pear juice.

[0078] Making pear syrup: Clarify the pear juice and cook it on an induction cooker with controlled temperature in stages. High heat: 2200W for 10 minutes, then medium heat: 1800W for 20 minutes, skimming off any foam. Then low heat: 400W for 30 minutes. When dense small bubbles appear in the syrup, the pear syrup is obtained, with a relative density of 1.30g / cm³. 3 .

[0079] 3. The measurement steps are the same as in Example 1.

[0080] 4. Results

[0081] The pear syrup has a light transmittance of 67%, a viscosity of 468 cP, and a free radical scavenging rate of 65%. The syrup is not clear in appearance and its components are not homogeneous.

[0082] Comparative Example 2

[0083] A method for preparing antioxidant pear syrup

[0084] 1. Main ingredients: 1.8kg Dangshan pear, 240mL malt syrup; Auxiliary ingredients: 15g malt, 10g Poria cocos, 10g Coix seed, 10g white hyacinth bean, 10g lily bulb, 8g hawthorn, 6g almond, 5g Platycodon grandiflorus, 15g monk fruit, 10g Ophiopogon japonicus, 6g Imperata cylindrica root, 5g mint.

[0085] 2. Preparation process steps and index determination steps: Same as described in Example 1.

[0086] 3. Results: The light transmittance of the pear paste was 82%, the viscosity was 336 cP, and the free radical scavenging rate was 80%.

[0087] Comparative Example 3

[0088] A method for preparing antioxidant pear syrup

[0089] 1. Main ingredients: 1.8kg of Dangshan pear, 240mL of malt syrup, and medicinal and edible excipients: 15g of malt, 10g of Poria cocos, 10g of Coix seed, 10g of white hyacinth bean, 10g of lily bulb, 8g of hawthorn, 6g of apricot kernel, 5g of Platycodon grandiflorus, 10g of Ophiopogon japonicus, 6g of Imperata cylindrica root, and 5g of peppermint.

[0090] 2. The steps for adding prickly pear juice and monk fruit are omitted in the preparation process. The rest are the same as described in Example 1.

[0091] 3. The detection steps are as described in Example 1.

[0092] 4. Results

[0093] The light transmittance of the pear paste is 98%, the viscosity is 396 cP, and the free radical scavenging rate is 75%.

[0094] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. An antioxidant pear syrup, characterized in that, It is prepared by including pear, prickly pear juice, malt syrup and a first food-medicine homology composition, or by including pear, prickly pear juice, malt syrup and a second food-medicine homology composition; The first medicinal and edible composition includes malt, poria cocos, coix seed, white hyacinth bean, lily bulb, hawthorn, apricot kernel, and platycodon root; the second medicinal and edible composition includes malt, poria cocos, coix seed, white hyacinth bean, lily bulb, hawthorn, apricot kernel, platycodon root, monk fruit, ophiopogon root, imperata root, and mint. When the first food-medicine homology composition is used for preparation, the mass ratio of the pear, malt, poria cocos, coix seed, white hyacinth bean, lily bulb, hawthorn, apricot kernel, platycodon root, monk fruit, ophiopogon root, imperata root and mint is 1500-1800:13-17:8-12:8-12:8-12:8-12:6-10:5-7:4-6; When the second food-medicine homology composition is used for preparation, the mass ratio of the pear, malt, poria cocos, coix seed, white hyacinth bean, lily bulb, hawthorn, apricot kernel, platycodon root, monk fruit, ophiopogon root, imperata root and mint is 1500-1800:13-17:8-12:8-12:8-12:8-12:6-10:5-7:4-6:13-17:8-12:5-7:4-6; The mass ratio of the pear to the volume ratio of the pear juice and malt syrup is 1.5–1.8 kg: 180–240 mL: 150–160 mL.

2. The antioxidant pear syrup according to claim 1, characterized in that, The mass ratio of the pear, malt, poria cocos, coix seed, white hyacinth bean, lily bulb, hawthorn, apricot kernel, platycodon root, monk fruit, ophiopogon root, imperata root, and mint is 1600-1700:14-16:9-11:10:10:10:8:6:5:15:10:6:

5.

3. The antioxidant pear syrup according to claim 1 or 2, characterized in that, The mass ratio of the pear to the volume ratio of the prickly pear juice to the malt syrup is 1600-1700g:200mL:155mL.

4. A method for preparing the antioxidant pear syrup according to any one of claims 1 to 3, characterized in that, Includes the following steps: Malt, Poria cocos, Coix seed, white hyacinth bean, lily bulb, hawthorn, almond, platycodon, monk fruit, ophiopogon japonicus, Imperata cylindrica root, and mint were treated with water and ultrasonically treated. They were then mixed with crushed snow pear and boiled. The boiled liquid was separated, coarsely filtered, and then finely filtered through a ceramic membrane. The filtrate was collected and centrifuged to obtain clear pear juice. The clarified pear juice and prickly pear juice were mixed and boiled in stages until the relative density reached 1.30–1.35 g / cm³. 3 To obtain pear syrup; The pear paste and malt syrup are mixed and blended to obtain antioxidant pear paste.

5. The preparation method according to claim 4, characterized in that, The frequency of the ultrasonic treatment is 30–50 kHz; the power of the ultrasonic treatment is 200–500 W; and the duration of the ultrasonic treatment is 5–15 min. The ceramic membrane has a pore size of 20–100 nm.

6. The preparation method according to claim 4, characterized in that, The boiling process includes boiling for 13 to 16 minutes at a power of 2100W to 2300W on an induction cooker, and then boiling for 18 to 22 minutes at a power of 1700 to 1900W.

7. The preparation method according to claim 4, characterized in that, The cooking process includes boiling over high heat, boiling over medium heat, and boiling over low heat. The high-heat simmering refers to simmering for 8 to 11 minutes at a power of 2100W to 2300W on an induction cooker; The medium-heat simmering refers to simmering for 18 to 22 minutes at a power of 1700 to 1900W on an induction cooker; The simmering process is described as cooking over low heat for 28 to 32 minutes on an induction cooker with a power of 300 to 500W.

8. The preparation method according to any one of claims 4 to 7, characterized in that, The process of mixing and blending also includes sterilization; The sterilization includes pasteurization.

9. The preparation method according to claim 8, characterized in that, The pasteurization temperature is 78–82°C; the pasteurization time is 28–32 min.

10. The use of the antioxidant pear paste according to any one of claims 1 to 3 or the antioxidant pear paste prepared by the preparation method according to any one of claims 4 to 9 in the preparation of health products or functional foods with functions of moisturizing the lungs and relieving cough, strengthening the spleen and removing dampness and antioxidation.

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