A medicinal and edible Zanthoxylum bungeanum and Perilla frutescens paste recipe for enhancing immunity and a preparation method thereof

Abstract

This invention discloses a medicinal and edible herbal paste made from Sichuan pepper and perilla seeds to enhance immunity, and its preparation method. It relates to the field of functional food technology and is made from the following raw materials in parts by weight: 3-8 parts Sichuan pepper extract, 12-25 parts perilla seed oil extract, 1-3 parts dried tangerine peel extract, 1-2 parts ginger extract, 8-15 parts erythritol, 10-20 parts isomaltitol, 0.1-0.3 parts xanthan gum, 40-60 parts purified water, and 0.5-1.5 parts licorice extract. This invention features innovative formulation and significant synergistic effects: Following the principles of "yin-yang balance and complementary warming and cooling" in traditional Chinese medicine, this invention scientifically combines Sichuan pepper (which warms and dispels cold) with perilla (which moistens and nourishes yin), achieving a balance of warming and moistening, dispersing and astringing, and yin-yang complementarity. The Sichuan pepper extract and perilla seed oil extract work synergistically in a weight ratio of 5:18, which not only enhances the immune-regulating effect but also avoids the pungent and drying properties of Sichuan pepper that can damage yin and the greasy nature of perilla. Studies have shown that the combination of Sichuan pepper, perilla, and ginger can synergistically improve antioxidant activity.

Description

Technical Field

[0001] This invention relates to the field of functional food technology that combines food and medicine, and in particular to a medicinal and edible paste made from Sichuan pepper and perilla that enhances immunity and its preparation method. Background Technology

[0002] Weakened immunity can easily lead to recurrent colds, fatigue, spleen and stomach deficiency, and respiratory sensitivities. As a result, the market demand for safe, long-lasting, and suitable health products for specific groups has increased significantly. As one of the traditional Chinese medicine dosage forms, medicated pastes have the characteristics of long-lasting efficacy, moderate dosage, good taste, and convenient administration. They have been recorded in ancient Chinese medical books. The "Suwen" mentions "Wenwu Paste" (mulberry paste) to nourish blood, the "Compendium of Materia Medica" mentions "Ginseng and Atractylodes Paste" to benefit vital energy, and the "Jingyue Complete Works" mentions "Liangyi Paste" to replenish qi and blood. The famous modern doctor Qin Bowen also pointed out in "Complete Collection of Medicated Pastes" that "medicated pastes are made by boiling medicinal juices into a lipid liquid, which is used to nourish the dryness and weakness of the five internal organs and six bowels."

[0003] Sichuan pepper (Zanthoxylum bungeanum Maxim.) is pungent and warm in nature, and enters the spleen, stomach, and kidney meridians. It has the effects of warming the middle and dispelling cold, removing dampness and relieving pain, inhibiting bacteria and inflammation, and activating the body's immune cells. Modern research shows that the volatile oil components in Sichuan pepper have significant antibacterial, anti-inflammatory and immunomodulatory effects. Its supercritical extract has high purity and significant effects of active ingredients. However, Sichuan pepper has the disadvantages of being pungent and drying, damaging yin, easily causing internal heat, and not suitable for long-term use.

[0004] Perilla frutescens seed oil extract is rich in active ingredients such as α-linolenic acid (content ≥60%) and phytosterols. It has the effects of nourishing yin and moisturizing dryness, anti-inflammatory and protective film, regulating immune response and balancing blood lipids. Studies have shown that perilla extract can significantly improve antioxidant activity. It can produce synergistic effects when combined with ginger, Sichuan pepper and other ingredients. Perilla seed oil can effectively neutralize the warm and dry nature of Sichuan pepper. However, it is an oil-soluble component, which can easily cause problems such as layering, oil separation, poor taste and low absorption and utilization rate when combined with traditional water-based pastes.

[0005] Dried tangerine peel (Citrus reticulata Blanco) regulates qi, strengthens the spleen, dries dampness, and resolves phlegm; fresh ginger (Zingiberofficinale Rosc.) warms the middle jiao, stops vomiting, and relieves exterior cold; licorice (Glycyrrhiza uralensis Fisch.) tonifies the spleen, replenishes qi, clears heat, detoxifies, and harmonizes other herbs. All three are food and medicine of the same origin. When combined with Sichuan pepper and perilla, they can enhance the effects of warming the middle jiao and strengthening the spleen, harmonize the properties of the herbs, and reduce irritation.

[0006] The existing health-preserving paste formulas lack scientific compatibility. Most existing products are single-ingredient or simple combinations, lacking systematic research on the balance between the warming and drying properties of Sichuan pepper and the moisturizing properties of perilla. Sichuan pepper alone can easily cause internal heat, while perilla alone tends to be moisturizing. If the ratio of the two is not appropriate, it is difficult to achieve the synergistic effect of yin-yang balance and complementary warming and cooling properties. Furthermore, oil-soluble active ingredients such as perilla seed oil are difficult to stably integrate with traditional water-based pastes, and are prone to layering and oil separation during storage, affecting the product's appearance, taste, and efficacy stability. Existing paste technology lacks emulsification and stabilization processes for oil-soluble active ingredients. Summary of the Invention

[0007] To address the aforementioned shortcomings in the scientific formulation of health-preserving pastes, existing products often rely on single ingredients or simple combinations, lacking systematic research on the balance between the warming and drying properties of Sichuan pepper and the moisturizing properties of perilla. Sichuan pepper alone can easily cause internal heat, while perilla alone tends to be moisturizing. An improper ratio of the two makes it difficult to achieve a synergistic effect of yin-yang balance and complementary warming and cooling properties. Furthermore, oil-soluble active ingredients such as perilla seed oil are difficult to stably integrate with traditional water-based pastes, easily leading to stratification and oil separation during storage, affecting the product's appearance, taste, and efficacy stability. Existing paste technology lacks emulsification and stabilization processes specifically for oil-soluble active ingredients.

[0008] This invention provides a medicinal and edible herbal paste made from Sichuan pepper and perilla to enhance immunity, and its preparation method, using the following technical solution: A medicinal and edible herbal paste made from Sichuan pepper and perilla seeds to enhance immunity is prepared from the following ingredients in parts by weight: 3-8 parts Sichuan pepper extract, 12-25 parts perilla seed oil extract, 1-3 parts dried tangerine peel extract, 1-2 parts ginger extract, 8-15 parts erythritol, 10-20 parts isomaltitol, 0.1-0.3 parts xanthan gum, 40-60 parts purified water, and 0.5-1.5 parts licorice extract.

[0009] Optionally, the above-mentioned medicinal and edible Sichuan pepper and perilla paste for enhancing immunity is made from the following ingredients in parts by weight: 5 parts Sichuan pepper extract, 18 parts perilla seed oil extract, 2 parts dried tangerine peel extract, 1.5 parts ginger extract, 12 parts erythritol, 15 parts isomaltitol, 0.2 parts xanthan gum, 50 parts purified water, and 1 part licorice extract.

[0010] Optionally, in the above-mentioned medicinal and edible Sichuan pepper and perilla paste formula for enhancing immunity, the Sichuan pepper extract is a supercritical CO2 extract with a volatile oil content of ≥30%, and the perilla seed oil extract is a low-temperature cold-pressed oil with an α-linolenic acid content of ≥60%.

[0011] Optionally, in the above-mentioned medicinal and edible Sichuan pepper and perilla paste for enhancing immunity, the paste is a fine, uniform, brownish-yellow to brownish-brown paste, without sediment, oil separation, or layering; the relative density of the paste is ≥1.20, and the moisture content is ≤35%; the microbial limits of the paste are: total bacterial count ≤1000 CFU / g, total mold and yeast count ≤100 CFU / g, and coliform bacteria, Salmonella, and Staphylococcus aureus must not be detected.

[0012] Another technical solution proposed in this invention: a method for preparing a medicinal and edible paste made from Sichuan pepper and perilla to enhance immunity, comprising the following steps: Step 1, Preparation of aqueous substrate: Heat purified water to 60-70℃, add erythritol and isomaltitol, stir until completely dissolved to obtain aqueous substrate; Step 2, preparation of thickening matrix: Add xanthan gum to the aqueous substrate obtained in Step 1, emulsify at high speed for 10-15 minutes to form a uniform, particle-free thickening matrix; Step 3, Cooling and oil-water emulsification: Cool the thickened matrix obtained in Step 2 to 45-55°C, add Sichuan pepper extract and perilla seed oil extract, and emulsify at high speed for 15-20 minutes to make the oil phase and water phase completely blended. Step 4: Mixing functional ingredients: Add tangerine peel extract, ginger extract and licorice extract to the emulsion obtained in step 3, and stir at low speed for 10 minutes. Step 5, Post-processing: The paste obtained in Step 4 is vacuum degassed, filtered, aseptically filled, and cooled to form the finished paste.

[0013] Optionally, in the above-mentioned method for preparing a medicinal and edible paste containing Sichuan pepper and perilla to enhance immunity, the high-speed emulsification speed in step 2 is 3000-5000 rpm; the high-speed shear emulsification speed in step 3 is 5000-8000 rpm; and the low-speed stirring speed in step 4 is 100-200 rpm.

[0014] Optionally, in the above-mentioned method for preparing a medicinal and edible paste containing Sichuan pepper and perilla to enhance immunity, the vacuum degree of vacuum degassing in step 5 is -0.06 to -0.09 MPa, and the degassing time is 5 to 10 minutes; the filtration uses an 80 to 100 mesh filter.

[0015] Optionally, in the above-mentioned medicinal and edible pepper and perilla paste formula for enhancing immunity, the paste is sugar-free and has a low glycemic index, making it suitable for people with low immunity, weak spleen and stomach, and those requiring blood sugar management.

[0016] Optionally, in the above-mentioned medicinal and edible paste containing Sichuan pepper and perilla to enhance immunity, the paste is used in medicinal and edible health products that enhance immunity, warm the middle and dispel cold, and have anti-inflammatory and conditioning effects.

[0017] In summary, the present invention has at least one of the following beneficial effects: 1. Innovative Combination, Significant Synergistic Effect: This invention follows the traditional Chinese medicine principle of "yin-yang balance and complementary warming and cooling," scientifically combining Sichuan pepper (for warming and dispelling cold) with perilla (for moistening and nourishing yin). This achieves a balance of warming and moistening, dispersing and astringing, resulting in yin-yang complementarity. The Sichuan pepper extract and perilla seed oil extract work synergistically in a 5:18 weight ratio, enhancing the immunomodulatory effect while avoiding the pungent and drying properties of Sichuan pepper that could damage yin, and the cloying nature of perilla. Studies have shown that the combination of Sichuan pepper with perilla and ginger can synergistically improve antioxidant activity, with significantly better immunomodulatory effects than single components or simple combinations of any two components.

[0018] 2. Innovative process, stable oil-water fusion: This invention uses low-temperature emulsification technology to construct a three-dimensional network structure in the aqueous phase through xanthan gum, combined with high-speed shear emulsification process, to achieve stable fusion of oil-soluble components such as perilla seed oil with water-soluble components. The product does not separate or separate oil, and the droplet size is controlled at 2-3μm, which significantly improves the dispersibility and bioavailability of active ingredients and solves the technical problem of oil-water separation in traditional herbal pastes.

[0019] 3. Formula-friendly and suitable for a wide range of people: This invention uses erythritol and isomalt as the base of the paste. It has zero sucrose, low glycemic index, and low calories. It does not participate in human metabolism and is suitable for long-term consumption by people with diabetes, those who are trying to control their weight, and those who are trying to maintain health due to chronic diseases. Unlike the existing technology that simply replaces sugar alcohol, this invention scientifically combines the sugar alcohol base with active ingredients that are both food and medicine, achieving a balance between efficacy and taste.

[0020] 4. Safe and compliant, suitable for long-term consumption: All raw materials of this invention are listed in the National Food and Medicine Homologous Directory or the Food Additive Directory. They contain no drug ingredients or prohibited additives, comply with food safety regulations, and are mild and non-drying, moisturizing and non-greasy, with low irritation. They can be consumed as a health food for a long time.

[0021] 5. Clear efficacy and comprehensive conditioning: The product of this invention has comprehensive effects of warming the middle and consolidating the exterior, enhancing immunity, and anti-inflammatory and stomach-protecting. It is suitable for people with low immunity, recurrent colds, spleen and stomach deficiency and cold, cold hands and feet, and sub-health. Compared with single-effect products, this invention achieves the synergistic effect of immune regulation and spleen and stomach conditioning, which is more in line with the holistic conditioning concept of traditional Chinese medicine.

[0022] 6. High degree of industrialization: The preparation method of this invention has clear process parameters, universal equipment, and simple operation, making it suitable for large-scale industrial production. The low-temperature emulsification process effectively protects heat-sensitive components, resulting in good batch-to-batch consistency and stable and controllable product quality. Attached Figure Description

[0023] Figure 1 This is a flowchart of the preparation process of the Sichuan pepper and perilla paste formula of the present invention. Detailed Implementation

[0024] The following is in conjunction with the appendix Figure 1 The present invention will be described in further detail below.

[0025] Example 1: The present invention provides a medicinal and edible herbal paste containing Sichuan pepper and perilla to enhance immunity, which is made from the following raw materials in parts by weight: 3-8 parts Sichuan pepper extract, 12-25 parts perilla seed oil extract, 1-3 parts dried tangerine peel extract, 1-2 parts ginger extract, 8-15 parts erythritol, 10-20 parts isomaltitol, 0.1-0.3 parts xanthan gum, 40-60 parts purified water, and 0.5-1.5 parts licorice extract.

[0026] It should be noted that the preferred herbal paste is made from the following ingredients in parts by weight: 5 parts Sichuan pepper extract, 18 parts perilla seed oil extract, 2 parts dried tangerine peel extract, 1.5 parts ginger extract, 12 parts erythritol, 15 parts isomaltitol, 0.2 parts xanthan gum, 50 parts purified water, and 1 part licorice extract.

[0027] Sichuan pepper extract is a supercritical CO2 extract with a volatile oil content of ≥30%, while perilla seed oil extract is a cold-pressed oil with an α-linolenic acid content of ≥60%.

[0028] The paste is a fine, brownish-yellow to brownish-brown paste, uniform and consistent, without sediment, oil separation, or layering; the relative density of the paste is ≥1.20, and the moisture content is ≤35%; the microbial limits for the paste are: total bacterial count ≤1000 CFU / g, total mold and yeast count ≤100 CFU / g, and no coliform bacteria, Salmonella, or Staphylococcus aureus should be detected.

[0029] This herbal paste is sugar-free and has a low glycemic index, making it suitable for people with weakened immunity, spleen and stomach deficiency, and those needing blood sugar management.

[0030] Medicinal pastes are used in health-preserving products that are both food and medicine, which enhance immunity, warm the middle and dispel cold, and have anti-inflammatory effects.

[0031] To better demonstrate a medicinal and edible herbal paste made from Sichuan pepper and perilla that enhances immunity, this embodiment presents a method for preparing such a paste, including the following steps: Step 1, Preparation of aqueous substrate: Heat purified water to 60-70℃, add erythritol and isomaltitol, stir until completely dissolved to obtain aqueous substrate; Step 2, preparation of thickening matrix: Add xanthan gum to the aqueous substrate obtained in Step 1, emulsify at high speed for 10-15 minutes to form a uniform, particle-free thickening matrix; Step 3, Cooling and oil-water emulsification: Cool the thickened matrix obtained in Step 2 to 45-55°C, add Sichuan pepper extract and perilla seed oil extract, and emulsify at high speed for 15-20 minutes to make the oil phase and water phase completely blended. Step 4: Mixing functional ingredients: Add tangerine peel extract, ginger extract and licorice extract to the emulsion obtained in step 3, and stir at low speed for 10 minutes. Step 5, Post-processing: The paste obtained in Step 4 is vacuum degassed, filtered, aseptically filled, and cooled to form the finished paste.

[0032] It should be noted that the high-speed emulsification speed in step 2 is 3000-5000 rpm; the high-speed shear emulsification speed in step 3 is 5000-8000 rpm; and the low-speed stirring speed in step 4 is 100-200 rpm.

[0033] In step 5, the vacuum degree of vacuum degassing is -0.06 to -0.09 MPa, and the degassing time is 5 to 10 minutes; filtration is carried out using an 80 to 100 mesh filter.

[0034] Example 2: This example provides a method for preparing a medicinal and edible herbal paste made from Sichuan pepper and perilla to enhance immunity, and the product is produced in batches of 1000g.

[0035] Raw material preparation: Preparation process: 1. Preparation of aqueous substrate: Add 500g of purified water to a stainless steel reaction vessel, heat to 65℃ in a water bath, add 120g of erythritol and 150g of isomaltitol, turn on the stirrer and stir at 200 rpm until the sugar alcohols are completely dissolved, and a clear and transparent aqueous substrate is obtained.

[0036] 2. Preparation of thickening matrix: Maintain the temperature at 65℃, add 2g of xanthan gum to the aqueous phase matrix, turn on the high-speed emulsifier, rotate at 4000 rpm, emulsify for 12 minutes until the xanthan gum is completely hydrated, forming a uniform thickening matrix without particles. After emulsification, take a sample for inspection, and there should be no particles visible to the naked eye.

[0037] 3. Cooling and oil-water emulsification: Cool the system to 50℃, add 50g of Sichuan pepper extract and 180g of perilla seed oil extract in sequence, turn on the high-speed shear emulsifier at 6000 rpm, and emulsify for 18 minutes. Observe the state of the paste during the emulsification process. The emulsification endpoint is determined by the complete fusion of the oil and water phases, the uniform and delicate paste, the absence of oil droplets on the surface, and the absence of stratification. Microscopic examination of the sample shows that the droplet diameter D90 is about 2.5μm.

[0038] 4. Mixing functional ingredients: Keep the temperature at 50℃, add 20g of tangerine peel extract, 15g of ginger extract, and 10g of licorice extract. Turn on the low-speed mixer at 150 rpm and mix for 10 minutes to ensure that the ingredients are evenly distributed.

[0039] 5. Post-processing: Transfer the well-mixed paste into a vacuum degassing tank, turn on the vacuum pump, set the vacuum level to -0.08MPa, and degas for 5 minutes to remove air bubbles from the paste. After degassing, filter the paste through an 80-mesh stainless steel filter to remove undissolved particles. Fill the filtered paste into clean glass bottles or aluminum foil bags, seal them, and cool to room temperature to obtain the finished paste.

[0040] Product characteristics: The paste is a fine, brownish-yellow color, uniform in consistency, without sediment, oil separation, layering, or bubbles; it has the characteristic aroma of Sichuan pepper and perilla, with a mild, spicy flavor and a slightly sweet taste, without any pungent or irritating sensation.

[0041] Product quality inspection results: Example 3: Comparison of different formulation ratios This embodiment examines the effects of different ratios of Sichuan pepper extract and perilla seed oil extract on the sensory properties and stability of the product.

[0042] Experimental Design: With other components fixed (20g dried tangerine peel extract, 15g ginger extract, 120g erythritol, 150g isomaltitol, 2g xanthan gum, 500g purified water, 10g licorice extract), the ratio of Sichuan pepper extract to perilla seed oil extract was adjusted to prepare 5 groups of samples: Group A: 30g of Sichuan pepper extract, 200g of perilla seed oil extract (ratio 3:20) Group B: 40g of Sichuan pepper extract, 190g of perilla seed oil extract (ratio 4:19) Group C: 50g of Sichuan pepper extract, 180g of perilla seed oil extract (ratio 5:18) Group D: 60g of Sichuan pepper extract, 170g of perilla seed oil extract (ratio 6:17) Group E: 70g of Sichuan pepper extract, 160g of perilla seed oil extract (ratio 7:16) Evaluation method: Ten evaluators will score the product’s taste, spiciness, and oiliness (1-5 points, with 5 points being the best), and examine the product’s stability after being placed at 40℃ for 30 days.

[0043] Evaluation results: Conclusion: Group C (50g Sichuan pepper extract and 180g perilla seed oil extract, ratio 5:18) had the highest overall score, with a mild and spicy taste and the best balance between spiciness and oiliness, making it the optimal ratio.

[0044] Example 4: Optimization of Process Parameters Effect of emulsification temperature on the retention rate of active ingredients This embodiment investigates the effect of different emulsification temperatures on the retention rates of Sichuan pepper volatile oil and α-linolenic acid. Other process parameters are the same as in Example 1.

[0045] Experimental Groups: Group A: Emulsification temperature 40℃ Group B: Emulsification temperature 45℃ Group C: Emulsification temperature 50℃ Group D: Emulsification temperature 55℃ Group E: Emulsification temperature 60℃ Group F: Emulsification temperature 65℃ Conclusion: When the emulsification temperature is 45-55℃, the retention rate of active ingredients is above 95%, and the emulsification effect is good. When the temperature is higher than 60℃, the loss of heat-sensitive ingredients is significant. Therefore, the optimal emulsification temperature is determined to be 45-55℃.

[0046] Effect of emulsification time on droplet size This embodiment investigates the effect of different emulsification times on droplet size distribution. The D90 particle size was measured using a laser particle size analyzer, and other process parameters were the same as in Example 1.

[0047] Conclusion: The droplet size is smallest (D90 about 2.3-2.8 μm) and the stability is best when emulsification time is 15-20 minutes. If the emulsification time is too short, the emulsification is insufficient, and if it is too long, excessive shearing will cause droplet aggregation and decrease stability. Therefore, the optimal emulsification time is determined to be 15-20 minutes.

[0048] Example 5: Stability Test The sample prepared in Example 1 was sealed in an aluminum foil bag and placed in a constant temperature and humidity chamber (temperature 40℃±2℃, relative humidity 75%±5%). Samples were taken and tested at 0, 1, 2, 3 and 6 months.

[0049] Conclusion: After 6 months of accelerated stability testing, all indicators met the quality standard requirements. The product showed no stratification or oil separation, and the retention rate of the marker components was ≥93%, indicating that the product of this invention has good storage stability. Based on the accelerated stability test, the product is expected to remain stable and reliable at room temperature for 12 months.

[0050] The above are merely preferred embodiments of the present invention and are not intended to limit the scope of protection of the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A medicinal and edible paste made from Sichuan pepper and perilla to enhance immunity, characterized in that: It is made from the following raw materials in parts by weight: 3-8 parts of Sichuan pepper extract, 12-25 parts of perilla seed oil extract, 1-3 parts of dried tangerine peel extract, 1-2 parts of ginger extract, 8-15 parts of erythritol, 10-20 parts of isomaltitol, 0.1-0.3 parts of xanthan gum, 40-60 parts of purified water, and 0.5-1.5 parts of licorice extract.

2. The medicinal and edible Sichuan pepper and perilla paste formula for enhancing immunity according to claim 1, characterized in that: It is made from the following ingredients in parts by weight: 5 parts Sichuan pepper extract, 18 parts perilla seed oil extract, 2 parts dried tangerine peel extract, 1.5 parts ginger extract, 12 parts erythritol, 15 parts isomaltitol, 0.2 parts xanthan gum, 50 parts purified water, and 1 part licorice extract.

3. The medicinal and edible Sichuan pepper and perilla paste formula for enhancing immunity according to claim 1, characterized in that: The Sichuan pepper extract is a supercritical CO2 extract with a volatile oil content of ≥30%, and the perilla seed oil extract is a low-temperature cold-pressed oil with an α-linolenic acid content of ≥60%.

4. The medicinal and edible Sichuan pepper and perilla paste formula for enhancing immunity according to claim 1, characterized in that: The paste is a fine, brownish-yellow to brownish-brown paste, uniform in consistency, without sedimentation, oil separation, or layering; the relative density of the paste is ≥1.20, and the moisture content is ≤35%; the microbial limits of the paste are: total bacterial count ≤1000 CFU / g, total mold and yeast count ≤100 CFU / g, and coliform bacteria, Salmonella, and Staphylococcus aureus must not be detected.

5. A method for preparing a medicinal and edible paste made from Sichuan pepper and perilla to enhance immunity, comprising the medicinal and edible paste made from Sichuan pepper and perilla to enhance immunity as described in any one of claims 1-4, characterized in that, It also includes the following steps: Step 1, Preparation of aqueous substrate: Heat purified water to 60-70℃, add erythritol and isomaltitol, stir until completely dissolved to obtain aqueous substrate; Step 2, preparation of thickening matrix: Add xanthan gum to the aqueous substrate obtained in Step 1, emulsify at high speed for 10-15 minutes to form a uniform, particle-free thickening matrix; Step 3, Cooling and oil-water emulsification: Cool the thickened matrix obtained in Step 2 to 45-55°C, add Sichuan pepper extract and perilla seed oil extract, and emulsify at high speed for 15-20 minutes to make the oil phase and water phase completely blended. Step 4: Mixing functional ingredients: Add tangerine peel extract, ginger extract and licorice extract to the emulsion obtained in step 3, and stir at low speed for 10 minutes. Step 5, Post-processing: The paste obtained in Step 4 is vacuum degassed, filtered, aseptically filled, and cooled to form the finished paste.

6. The preparation method of the medicinal and edible Sichuan pepper and perilla paste formula for enhancing immunity according to claim 5, characterized in that: The high-speed emulsification speed in step 2 is 3000-5000 rpm; the high-speed shear emulsification speed in step 3 is 5000-8000 rpm; and the low-speed stirring speed in step 4 is 100-200 rpm.

7. The preparation method of the medicinal and edible Sichuan pepper and perilla paste formula for enhancing immunity according to claim 5, characterized in that: The vacuum degree of vacuum degassing in step 5 is -0.06 to -0.09 MPa, and the degassing time is 5 to 10 minutes; the filtration uses an 80 to 100 mesh filter.

8. The medicinal and edible Sichuan pepper and perilla paste formula for enhancing immunity according to claim 1, characterized in that: The herbal paste is sugar-free and has a low glycemic index, making it suitable for people with weakened immunity, spleen and stomach deficiency, and those needing blood sugar management.

9. The medicinal and edible Sichuan pepper and perilla paste formula for enhancing immunity according to claim 1, characterized in that: The herbal paste is used in food and medicine health products that enhance immunity, warm the middle and dispel cold, and have anti-inflammatory effects.

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