Health-care food composition as well as preparation method and application thereof

Abstract

The invention relates to a health-care food composition as well as a preparation method and application thereof. The invention provides a composition with a memory improving function, the composition comprises, by weight, 1-10 parts of cistanche, 2-15 parts of spina date seed, 2-15 parts of poria cocos, 2-30 parts of Chinese yam, 1-12 parts of wolfberry, 1-10 parts of fructus alpiniae oxyphyllae, 1-9 parts of ginseng, 0.1-0.7 part of walnut peptide, and 0.1-0.6 part of phosphatidylserine, and the composition provided by the invention has the efficacy of tonifying kidney, strengthening brain, nourishing blood and tranquilizing.

Description

Technical Field

[0001] The present invention relates to the technical field of medicines, health products and foods, and in particular to a health food composition, a preparation method and application thereof. Background Art

[0002] "The memory of the elderly is poor" is an irresistible natural law. It is not just the elderly. Many young people now often forget because of various pressures and insomnia. It is still possible to slow down the decline of memory. Although memory is closely related to innate quality, acquired training and exercise are closely related to the enhancement of memory. Irrational use of the brain and harmful factors will accelerate the decline of memory. Some people will also suffer from memory decline due to staged physical decline and disease. The basic manifestations are as follows: For example, the manifestations of the deficiency of heart and spleen are forgetfulness, mental fatigue, limb weakness, palpitations and insomnia, poor appetite and shortness of breath, and pale tongue; while some people, in addition to forgetfulness, also have slow speech, lack of mental sensitivity, dull expression, and bruises on the tongue, which belongs to the phlegm and stasis type; some elderly people with mental decline are more forgetful than their peers, and they also have physical weakness, trance, shortness of breath and fatigue, sore waist and weak legs, poor appetite and frequent urination, palpitations and insomnia. So while you are treating diseases and regulating your physical condition, choosing brain-boosting foods and medicated foods in a targeted manner will also help you improve your memory.

[0003] Poor memory is mainly manifested as the inability to remember things, lack of concentration or a lack of attention. Memory loss will cause many things to be forgotten immediately after they are done. It is related to age, physical fitness and nutritional status. And proper exercise can change poor memory. If the elderly have severe poor memory, they may also suffer from Alzheimer's disease. Therefore, in order to alleviate the phenomenon of memory loss, you can choose medicinal and edible products for nourishment. Summary of the invention

[0004] One of the purposes of the present invention is to provide a composition with the function of improving memory. The raw materials used in the composition are all traditional Chinese medicine and food raw materials, plus raw materials or other forms studied by modern theory, and the composition is calculated by weight, including 1-10 parts of Cistanche deserticola, 2-15 parts of Ziziphus jujuba seeds, 2-15 parts of Poria cocos, 2-30 parts of Chinese yam, 1-12 parts of Lycium barbarum, 1-10 parts of Alpinia oxyphylla, 1-9 parts of ginseng, 0.1-0.7 parts of walnut peptide, and 0.1-0.6 parts of phosphatidylserine. The composition of the present invention can be directly ground into powder, or it can be an extract prepared by conventional means in the art.

[0005] In another embodiment of the present invention, the composition comprises, by weight, 1-6 parts of Cistanche deserticola, 2-10 parts of Ziziphus jujuba seeds, 2-10 parts of Poria cocos, 2-15 parts of Dioscorea opposita, 1-6 parts of Lycium barbarum, 1-3 parts of Alpinia oxyphylla seeds, 1-3 parts of Ginseng, and 0.1-0.5 parts of walnut peptide and / or 0.1-0.4 parts of phosphatidylserine.

[0006] In another embodiment of the present invention, the composition comprises, by weight: 3-4 parts of Cistanche deserticola, 3-4 parts of Ziziphus jujuba seeds, 3-4 parts of Poria cocos, 3-4 parts of Dioscorea opposita, 2-3 parts of Lycium barbarum, 1-2 parts of Alpinia oxyphylla seeds, 1-2 parts of Ginseng, and 0.1-0.15 parts of walnut peptide and / or 0.1-0.15 parts of phosphatidylserine.

[0007] In another embodiment of the present invention, the composition, calculated by weight, includes 4 parts of Cistanche deserticola, 4 parts of Ziziphus jujuba seeds, 3 parts of Poria cocos, 3 parts of Dioscorea opposita, 2 parts of Lycium barbarum, 1 part of Alpinia oxyphylla, 1 part of Ginseng, and 0.15 parts of walnut peptide and / or 0.15 parts of phosphatidylserine.

[0008] In another embodiment of the present invention, the composition comprises, calculated by weight, 3-4 parts of Cistanche deserticola, 3-4 parts of Ziziphus jujuba seeds, 3-4 parts of Poria cocos, 3-4 parts of Dioscorea opposita, 2-3 parts of Lycium barbarum, 1-2 parts of Alpinia oxyphylla seeds, and 1-2 parts of ginseng.

[0009] In another embodiment of the present invention, the composition comprises, by weight, 4 parts of Cistanche deserticola, 4 parts of Ziziphus jujuba seeds, 3 parts of Poria cocos, 3 parts of Dioscorea opposita, 2 parts of Lycium barbarum, 1 part of Alpinia oxyphylla seeds, and 1 part of Ginseng.

[0010] The present invention also proposes the use of any of the above compositions in the preparation of medicines, health products or foods having the function of improving memory. The memory improvement function may, for example, alleviate poor memory and / or lack of concentration.

[0011] The present invention also provides a medicine, health product or food containing any of the above compositions having the function of improving memory.

[0012] In another specific embodiment of the present invention, the medicine, health product or food is selected from oral tablets, compressed candies, lozenges, chewable tablets, effervescent tablets, hard capsules, soft capsules, granules, syrups, wine preparations, and oral liquids.

[0013] In another specific embodiment of the present invention, the medicine, health product or food contains pharmaceutically or food-acceptable excipients or additives; for example, erythritol, sorbitol, microcrystalline cellulose, strawberry fruit powder, maltodextrin, steviol glycosides, and magnesium stearate.

[0014] The present invention also proposes a method for preparing the above-mentioned composition, characterized in that it comprises the following steps:

[0015] Extraction: Cistanche deserticola, Ziziphus jujuba seeds, Poria cocos, Chinese yam, Lycium barbarum, Alpinia oxyphylla seeds, and ginseng are extracted with water to obtain an extract;

[0016] Concentration: The extract is concentrated under reduced pressure to obtain a concentrated solution;

[0017] Drying: The concentrated solution is spray dried to obtain an intermediate.

[0018] Furthermore, the method comprises the following steps:

[0019] Extraction: extract Cistanche deserticola, Ziziphus jujuba seeds, Poria cocos, Chinese yam, Lycium barbarum, Alpinia oxyphylla, and Panax ginseng with 8-12 times water for 1-3 times to obtain the extract;

[0020] Concentration: The extract is concentrated under reduced pressure to a relative density of 1.05-1.20 at 60-70°C, and filtered to obtain a concentrated solution;

[0021] Drying: spray drying the concentrated solution to obtain a dry extract;

[0022] Sieve: sieve.

[0023] The present invention also provides a method for preparing a health product or food. When the health product or food is selected from compressed candy, the method comprises the following steps:

[0024] The present invention also provides a method for preparing a health product or food. When the health product or food is selected from compressed candy, the method comprises the following steps:

[0025] Weigh the above proportions of Cistanche deserticola, Ziziphus jujuba seeds, Poria cocos, Chinese yam, Lycium barbarum, Alpinia oxyphylla seeds, and ginseng, add 10 times of water, extract (optionally the extraction time is 1 hour, the extraction times are 2 times), concentrate at 60-70° C. (to a density of 1.05-1.20), dry, and sieve;

[0026] The sieved material is mixed evenly with microcrystalline cellulose, walnut peptide powder, phosphatidylserine and sorbitol. The mixing time can be selected to be 15 to 20 minutes;

[0027] After the mixed powder is stirred, it is wet granulated with alcohol and then dried; the drying temperature can be selected to be 55°C and the drying time is 50 to 70 minutes, and the moisture content of the wet granules is below 5%;

[0028] Whole granulation and total mixing: Whole granulation of the dried granules, mixing magnesium stearate with the whole granules, and the mixing time can be selected to be 15 to 20 minutes;

[0029] Press the tablet to get the pressed candy.

[0030] The invention provides a composition with the function of improving memory, wherein the main raw materials include Cistanche deserticola, which is sweet, salty and warm. It enters the kidney and large intestine meridians. It can nourish kidney yang, benefit essence and blood, and moisten the intestines and relieve constipation. It is used for kidney yang deficiency, essence and blood deficiency, impotence and infertility, soreness of waist and knees, weakness of tendons and bones, and dry intestines and constipation. Semen jujubae is sweet and sour, and is flat. It enters the liver, gallbladder and heart meridians. It nourishes the heart and liver, calms the mind and tranquilizes the nerves, restrains sweat and produces body fluid. It is used for insomnia due to deficiency, palpitations and dreams, excessive sweating due to physical deficiency, and thirst due to loss of body fluid. Poria cocos is sweet, light and flat. It enters the heart, lung, spleen and kidney meridians. It can promote diuresis and eliminate dampness, strengthen the spleen and calm the mind. It is used for edema and oliguria, phlegm and fluid, palpitations, spleen deficiency and poor appetite, loose stools and diarrhea, restlessness, palpitations and insomnia. Chinese yam is sweet and flat. It enters the spleen, lung and kidney meridians. It can nourish the spleen and stomach, produce body fluid and benefit the lungs, and nourish the kidney and astringe essence. Used for spleen deficiency, poor appetite, chronic diarrhea, asthma and cough due to lung deficiency, spermatorrhea due to kidney deficiency, leucorrhea, frequent urination, and thirst due to deficiency heat. Fried yam with bran nourishes the spleen and strengthens the stomach. Used for spleen deficiency, poor appetite, diarrhea, loose stools, and excessive leucorrhea. Lycium barbarum is sweet and neutral. It enters the liver and kidney meridians. It nourishes the liver and kidneys, improves the essence and improves the eyesight. Used for asthenia, soreness of the waist and knees, dizziness and tinnitus, impotence and spermatorrhea, internal heat and thirst, blood deficiency and sallow complexion, and blurred vision. Alpinia oxyphylla is pungent and warm. It enters the spleen and kidney meridians. Warms the spleen and stops diarrhea and saliva, warms the kidney and shrinks urine and consolidates essence. Used for spleen and stomach deficiency and cold, vomiting, diarrhea, cold pain in the abdomen, excessive saliva in the mouth, kidney deficiency and enuresis, frequent urination, spermatorrhea, and leucorrhea. Ginseng is sweet, slightly bitter, and slightly warm. It enters the spleen, lung, heart, and kidney meridians. It greatly replenishes the vital energy, restores the pulse and consolidates the body, nourishes the spleen and lungs, promotes fluid and nourishes blood, and calms the mind and improves intelligence. It is used for weakness, cold limbs and weak pulse, poor appetite due to spleen deficiency, asthma and cough due to lung deficiency, thirst due to loss of body fluid, internal heat and thirst, deficiency of qi and blood, weakness due to long-term illness, palpitations and insomnia, impotence and cold uterus. In the formula, Chinese date seeds and ginseng nourish the heart and calm the mind, nourish yin and blood, and are the main medicines; wolfberry, Cistanche deserticola, and Chinese yam are added to nourish the kidney, benefit the essence and strengthen the brain. Adding Poria cocos can restrain the heart qi and calm the mind. The whole formula has the effect of nourishing the kidney and brain, nourishing blood and calming the mind. Walnut peptide powder and phosphatidylserine are also added to the formula to improve memory. DETAILED DESCRIPTION

[0031] The present invention is described in more detail below through specific embodiments, so that the scheme of the present invention and its advantages in various aspects can be better understood. However, the content of the specific embodiments described below is only for the purpose of illustration, rather than for limiting the present invention.

[0032] It should be noted that if no specific conditions are specified, the conventional conditions or the conditions recommended by the manufacturer shall be followed, and the raw materials or auxiliary materials, reagents or instruments used without indicating the manufacturer are all conventional products that can be obtained through commercial purchase. Unless otherwise specified, all percentages, ratios, proportions or parts are by weight.

[0033] Unless otherwise defined, all professional and scientific terms used herein have the same meanings as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to those described herein can be applied to the present invention. The main raw materials used in the present invention are as follows:

[0034] Cistanche deserticola, this product is the dried fleshy stem with scale leaves of Cistanche deserticola YCMa or Cistanche tubulosa (Schenk) Wight, plants of the Orobanchaceae family. Ziziphus jujuba seeds, this product is the dried mature seeds of Ziziphus jujuba Mill.var.spinosa (Bunge) Hu ex HFChou, plants of the Rhamnaceae family. Poria cocos, this product is the dried sclerotium of the fungus Poria cocos (Schw.) Wolf, Polyporaceae family. Chinese yam, this product is the dried rhizome of Dioscorea opposita Thunb., plants of the Dioscoreaceae family. Lycium barbarum L., this product is the dried mature fruit of Lycium barbarum L., plants of the Solanaceae family. Alpinia oxyphylla Miq., this product is the dried mature fruit of Alpinia oxyphylla Miq., plants of the Zingiberaceae family. Ginseng, this product is the dried root and rhizome of Panax ginseng CAMey. Walnut peptide powder, this product is made of walnut as raw material, purchased from Xinghui Tianli (Hangzhou) Pharmaceutical Co., Ltd., and can be made by controlled enzymatic hydrolysis technology, refined separation, purification, drying and packaging. Phosphatidylserine, purchased from Shaanxi Baichuan Kangze Biotechnology Co., Ltd., specification 20% (7948-5), can be made of soybean lecithin and L-serine as raw materials, after phospholipase conversion reaction, purification and concentration, and then secondary purification, drying and packaging.

[0035] Example 1 Preparation of the composition of the present invention

[0036] Take 400 parts of Cistanche deserticola, 400 parts of Ziziphus jujuba seeds, 300 parts of Poria cocos, 300 parts of Dioscorea opposita, 200 parts of Lycium barbarum, 100 parts of Alpinia oxyphylla and 100 parts of Ginseng, extract twice with 10 times water, each time for 1 hour, concentrate at 60-70℃ after extraction (to a density of 1.05-1.20), spray dry (inlet temperature 180℃, outlet temperature above 80℃), and pass through 80-mesh sieve. Add 15 parts of walnut peptide powder and 15 parts of phosphatidylserine, put them into a mixer with appropriate amounts of microcrystalline cellulose and sorbitol, mix for 15 to 20 minutes, mix evenly, use 95% ethanol to make a soft material, granulate with a 20-mesh sieve and dry; the drying temperature is 55°C ± 5°C and the drying time is 50 to 70 minutes. Dry until the moisture content of the wet granules is below 5%, add magnesium stearate and mix for 15 to 20 minutes, and press into tablets (0.5 g / tablet, 0.396 g based on crude drug).

[0037] Investigation of the efficacy of the composition of the present invention

[0038] 1. Subject selection

[0039] Voluntary subjects were selected from the population, with basically the same educational level and belonging to the same age group, and those who took items related to the test function in the short term and which might affect the results were excluded.

[0040] 2. Experimental Plan

[0041] The human food tasting experiment on assisting in improving memory function in the "Health Food Function Test and Evaluation Method" was conducted, and the memory quotient of the subjects was measured using clinical memory measurement according to the test requirements.

[0042] 3. Food tasting and grouping

[0043] We selected subjects aged 22-60 years old, in good health and willing to cooperate, and randomly divided them into a trial group and a control group. We tried our best to consider the balance of age and gender factors that may affect the results and ensure the comparability between the groups. There were 55 subjects in the trial group and 54 subjects in the control group.

[0044] 4. Dosage and time of administration

[0045] The tasting group took the sample prepared according to Example 1, and the control group took a placebo. The method of taking was oral, 2 tablets each time, 2 times a day, and the tasting observation time was 30 days.

[0046] 5. Result determination

[0047] On the premise that the memory quotients of the two groups were balanced before the experiment, the memory quotient of the trial group after the trial was higher than that of the control group, and the difference was significant. At the same time, the memory quotient of the trial group after the experiment was higher than the memory quotients of other groups before the experiment, and the difference was significant. It can be determined that the test sample has the function of improving memory.

[0048] 6. Experimental Results

[0049] 6.1 Comparison of balance between the test group and the control group

[0050] As shown in Table 1, there was no statistical difference in age, memory quotient, gender, and educational level among the groups (P>0.05), indicating that the age, memory quotient, gender, and educational level of the two groups were balanced before the experiment.

[0051] Table 1 Comparison of the balance of basic data of the two groups before the tasting

[0052]

[0053] 6.2 Effects on Subjects’ Pointing Memory Scale Scores

[0054] As shown in Table 2, there was no significant difference in the pointing memory scale between the experimental group and the control group before the trial (P>0.05). After the trial, the pointing memory scale of the experimental group was higher than that of the control group, and the difference was statistically significant (P<0.05). In the paired comparison before and after the trial, the pointing memory scale of the trial group was higher after the trial than before the trial, and the difference was statistically significant (P<0.05); the pointing memory scale of the control group was improved after the trial compared with before the trial.

[0055] Table 2 Effects of food tasting on the directed memory scale scores before and after

[0056]

[0057] Note: Compared with the control group, *P<0.05; compared with before the trial, # P<0.05

[0058] 6.3 Effects on the subjects’ associative learning scale scores

[0059] As shown in Table 3, there was no significant difference in the associative learning scale between the experimental group and the control group before the tasting (P>0.05). After the tasting, the associative learning scale score of the experimental group was higher than that of the control group, and the difference was statistically significant (P<0.05). In the self-paired comparison before and after the tasting, the associative learning scale score of the tasting group was higher after the tasting than before the tasting, and the difference was statistically significant (P<0.05); the associative learning scale score of the control group was improved after the tasting compared with before the tasting.

[0060] Table 3 Effects of food tasting on associative learning scale scores before and after

[0061]

[0062] Note: Compared with the control group, *P<0.05; compared with before the trial, # P<0.05

[0063] 6.4 Effects on Subjects’ Free Image Recall Scale Scores

[0064] As shown in Table 4, there was no significant difference in the image free recall scale between the experimental group and the control group before the tasting (P>0.05). After the tasting, the image free recall scale of the experimental group was higher than that of the control group, and the difference was statistically significant (P<0.05). In the paired comparison before and after the tasting, the image free recall scale of the tasting group was higher after the tasting than before the tasting, and the difference was statistically significant (P<0.05); the image free recall scale of the control group did not change significantly after the tasting compared with before the tasting.

[0065] Table 4 Effects of food tasting on the free recall scale scores before and after

[0066]

[0067] Note: Compared with the control group, *P<0.05; compared with before the trial, # P<0.05

[0068] 6.5 Effects on the Subjects’ Meaningless Pattern Recognition Scale Scores

[0069] As shown in Table 5, there was no significant difference in the meaningless figure recognition scale between the experimental group and the control group before the tasting (P>0.05). After the tasting, the meaningless figure recognition scale score of the experimental group was higher than that of the control group, and the difference was statistically significant (P<0.05). In the paired comparison before and after the tasting, the meaningless figure recognition scale score of the tasting group was higher after the tasting than before the tasting, and the difference was statistically significant (P<0.05); the meaningless figure recognition scale score of the control group was improved after the tasting compared with before the tasting.

[0070] Table 5 Effects of the food test on the meaningless figure recognition scale before and after the food test

[0071]

[0072] Note: Compared with the control group, *P<0.05; compared with before the trial, # P<0.05

[0073] 6.6 Effects on the Subjects’ Portrait Characteristics Association Recall Scale Scores

[0074] As shown in Table 6, before the tasting, there was no significant difference in the portrait characteristics association recall scale between the experimental group and the control group (P>0.05). After the tasting, the portrait characteristics association recall scale score of the experimental group was higher than that of the control group, and the difference was statistically significant (P<0.05). In the self-paired comparison before and after the tasting, the portrait characteristics association recall scale score of the tasting group was higher after the tasting than before the tasting, and the difference was statistically significant (P<0.05); the portrait characteristics association recall scale score of the control group was higher after the tasting than before the tasting.

[0075] Table 6 Effects of the food test on the meaningless figure recognition scale before and after the food test

[0076]

[0077] Note: Compared with the control group, *P<0.05; compared with before the trial, # P<0.05

[0078] 6.7 Effects on Subjects’ Memory Quotient

[0079] As shown in Table 7, there was no significant difference in memory quotient between the experimental group and the control group before the tasting (P>0.05). After the tasting, the memory quotient of the experimental group was higher than that of the control group, and the difference was statistically significant (P<0.05). In the paired comparison before and after the tasting, the memory quotient of the tasting group was higher after the tasting than before the tasting, and the difference was statistically significant (P<0.05); the memory quotient of the control group did not change much after the tasting compared with before the tasting.

[0080] Table 7 Effects of food tasting on memory quotient before and after

[0081]

[0082] Note: Compared with the control group, *P<0.05; compared with before the trial, # P<0.05

[0083] 7 Experimental Summary

[0084] 7.1 Comparison between groups: After the tasting, the scores of the directed memory scale, associative learning scale, free image recall scale, meaningless figure recognition scale, portrait feature association recall scale and memory quotient of the tasting group were all higher than those of the control group, and the differences were statistically significant (P<0.05).

[0085] 7.2 Self-paired comparison: The scores of the directed memory scale, associative learning scale, free image recall scale, meaningless figure recognition scale, portrait feature association recall scale, and memory quotient of the trial group were all higher after the trial, and the difference was statistically significant (P < 0.05).

[0086] According to the "Health Food Function Testing and Evaluation Method", the composition is judged to have the function of improving memory.

[0087] The above embodiments are only used to help understand the method and core idea of ​​the present invention. It should be noted that, for those skilled in the art, several improvements and modifications can be made to the present invention without departing from the principles of the present invention, and these improvements and modifications also fall within the scope of protection of the claims of the present invention.

Claims

1. A Chinese medicine composition having the function of improving memory, characterized in that: By weight, the composition includes 1-10 parts of Cistanche deserticola, 2-15 parts of Ziziphus jujuba seeds, 2-15 parts of Poria cocos, 2-30 parts of Dioscorea opposita, 1-12 parts of Lycium barbarum, 1-10 parts of Alpinia oxyphylla seeds, 1-9 parts of Ginseng, 0.1-0.7 parts of walnut peptide, and 0.1-0.6 parts of phosphatidylserine.

2. The composition according to claim 1, characterized in that The composition comprises 1-6 parts of Cistanche deserticola, 2-10 parts of Ziziphus jujuba seeds, 2-10 parts of Poria cocos, 2-15 parts of Chinese yam, 1-6 parts of Chinese wolfberry, 1-3 parts of Alpinia oxyphylla seeds, 1-3 parts of ginseng, 0.1-0.5 parts of walnut peptide, and 0.1-0.4 parts of phosphatidylserine; or, 3-4 parts of Cistanche deserticola, 3-4 parts of Ziziphus jujuba seeds, 3-4 parts of Poria cocos, 3-4 parts of Chinese yam, 2-3 parts of Chinese wolfberry, 1-2 parts of Alpinia oxyphylla seeds, 1-2 parts of ginseng, 0.1-0.15 parts of walnut peptide, and 0.1-0.15 parts of phosphatidylserine.

3. The Chinese medicine composition according to claim 1, characterized in that The composition comprises: 4 parts of Cistanche deserticola, 4 parts of Ziziphus jujuba seeds, 3 parts of Poria cocos, 3 parts of Dioscorea opposita, 2 parts of Lycium barbarum, 1 part of Alpinia oxyphylla seeds, 1 part of Ginseng, 0.15 parts of walnut peptide and 0.15 parts of phosphatidylserine.

4. A Chinese medicine composition having the function of improving memory, characterized in that: The composition comprises, by weight, 3-4 parts of Cistanche deserticola, 3-4 parts of Ziziphus jujuba seeds, 3-4 parts of Poria cocos, 3-4 parts of Dioscorea opposita, 2-3 parts of Lycium barbarum, 1-2 parts of Alpinia oxyphylla seeds, and 1-2 parts of Ginseng.

5. Use of the composition according to any one of claims 1 to 4 in the preparation of medicines, health products or foods having the function of improving memory.

6. A medicine, health product or food containing the composition of any one of claims 1 to 4 having the function of improving memory.

7. The medicine, health product or food according to claim 6, characterized in that: The medicine, health product or food is selected from oral, injection or external dosage form.

8. The medicine, health product or food according to claim 6, characterized in that: The medicine, health product or food is selected from oral tablets, compressed candies, lozenges, chewable tablets, effervescent tablets, hard capsules, soft capsules, granules, syrups, wine preparations and oral liquids.

9. The method for preparing the composition according to any one of claims 1 to 4, characterized in that: The following steps are involved: Extraction: extract Cistanche deserticola, Ziziphus jujuba seeds, Poria cocos, Chinese yam, Lycium barbarum, Alpinia oxyphylla seeds, and Panax ginseng with 8-12 times water for 1-3 times to obtain the extract; Concentration: The extract is concentrated under reduced pressure to a relative density of 1.05-1.20 at 60-70°C, and filtered to obtain a concentrated solution; Drying: spray drying the concentrated solution to obtain a dry extract; Sieve: sieve.

10. A method for preparing a health product or food, wherein the health product or food is selected from compressed candy, the method comprising the following steps: Extraction: Cistanche deserticola, Ziziphus jujuba seeds, Poria cocos, Dioscorea opposita, Lycium barbarum, Alpinia oxyphylla seeds, and Ginseng were extracted twice with 10 times the amount of water, each time for 1 hour to obtain the extract; Concentration: The extract is concentrated under reduced pressure to a relative density of 1.10 at 60°C, filtered, and the concentrated solution is used for later use; Drying: drying the concentrated solution by spray drying at an inlet temperature of 180°C and an outlet temperature of above 80°C to obtain a dry extract; Sieve: 80 mesh, get dry paste powder for later use; Mixing: Evenly mix the dry paste powder, microcrystalline cellulose, walnut peptide powder, phosphatidylserine and sorbitol to obtain a mixed powder for later use; Granulation: Add 95% ethanol to the mixed powder to prepare a soft material, granulate with a 20-mesh sieve, dry at 50±5°C, and sieve with a 20-mesh sieve to obtain granules; Tableting: Add the obtained granules to magnesium stearate and mix, and perform tableting to obtain tablets.

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