Medicinal and edible food preparation and preparation method thereof

Abstract

The invention provides a medicinal and edible food preparation and a preparation method thereof. The preparation is prepared from the following raw materials in parts by weight: 2-5 parts of ginseng, 5-9 parts of densely roasted astragalus membranaceus, 5-8 parts of poria cocos, 8-14 parts of fig, 2-5 parts of pericarpium citri reticulatae, 7-11 parts of fried white hyacinth bean, 8-12 parts of hawthorn, 8-12 parts of fructus amomi, 18-32 parts of Chinese yam, 0.5-2 parts of coix seed, 12-22 parts of fruit juice and 45-75 parts of purified water. The invention further provides a preparation method of the preparation, the preparation is prepared from the raw materials through the steps of cleaning, cutting, soaking, decocting, concentrating, adding auxiliary materials for blending, filtering, sealing and the like, and the preparation is convenient to transport and store. The beverage has the effects of resisting fatigue, refreshing mind and restoring consciousness and the like.

Description

Technical Field

[0001] The present invention relates to the technical field of health food, and in particular to a food preparation having both medicinal and edible properties and a preparation method thereof. Background Art

[0002] In modern society, with the accelerated pace of life and the increase in work pressure, fatigue has become a common problem in the daily lives of many people. Long working hours, lack of adequate rest, irregular diet and high-intensity mental stress have caused more and more people to feel physically and mentally fatigued. Especially for urban residents, fatigue is common due to long commutes, heavy work tasks and increasing life pressure. In addition, modern people often use electronic devices and face computer and mobile phone screens for a long time, which further increases the burden on the eyes and brain, leading to problems such as inattention and memory loss. Fatigue not only affects the efficiency of work and life, but also has adverse effects on physical health and increases the risk of various chronic diseases.

[0003] In order to cope with the widespread problem of fatigue, various beverage preparations have appeared on the market. Among them, Chinese medicine preparations are favored by more and more people because of their fewer side effects and mild mode of action. Traditional Chinese medicine advocates the healthy lifestyle of "food supplements are worse than medicine supplements". For example, Chinese herbal medicines such as ginseng, astragalus, and wolfberry are widely used in Chinese medicine preparations for anti-fatigue and refreshing the mind. However, the general household basically uses one or a few Chinese medicines or medicinal and edible raw materials to make soup or use them as ingredients. The number of times they are consumed and the processing methods are simple and limited, and it is difficult to achieve the effect of food supplements. In addition, Chinese medicine preparations are not easily widely accepted and used for a long time by modern people due to their complex formulas and cumbersome production processes. In addition, there are various nutritional supplements, functional beverages and health foods on the market. These products usually contain caffeine, B vitamins, amino acids and other ingredients, aiming to relieve fatigue and improve energy by supplementing the nutrients needed by the human body. Although many functional beverages and nutritional supplements containing caffeine can quickly improve energy, long-term use may cause dependence and some adverse side effects, such as insomnia, palpitations, gastrointestinal discomfort, etc., and cannot achieve the effect of "preventing disease".

[0004] Therefore, there is a need for a medicine-food preparation that fully utilizes the dual effects of traditional Chinese medicine and food, which can effectively relieve fatigue and refresh the mind, and can be used safely and conveniently for a long time, helping modern people to regain vitality and improve their quality of life in a natural and safe way. Summary of the invention

[0005] According to the technical problems raised above, a food preparation with medicinal and edible properties and a preparation method thereof are provided. The present invention mainly utilizes the principle of medicinal and edible properties, and is prepared by extracting Chinese medicinal liquid from Chinese medicine with nourishing and immunity-enhancing properties, wherein the added fruit juice component provides additional nutrition and flavor. The auxiliary sweetener, acidity regulator, preservative, and stabilizer help maintain the taste, stability, and shelf life of the preparation.

[0006] The technical means adopted by the present invention are as follows:

[0007] A food preparation with medicinal and edible properties is prepared from the following raw materials in parts by weight: 2-5 parts of ginseng, 5-9 parts of densely roasted astragalus, 5-8 parts of poria, 8-14 parts of fig, 2-5 parts of tangerine peel, 7-11 parts of fried white hyacinth bean, 8-12 parts of hawthorn, 8-12 parts of amomum, 18-32 parts of yam, 0.5-2 parts of coix seed, 12-22 parts of fruit juice and 45-75 parts of purified water.

[0008] Furthermore, the preparation also includes auxiliary materials, which are the following raw materials in parts by weight: 10-20 parts of sweetener, 0.5-2 parts of acidity regulator, 0.5-2 parts of preservative, and 0.5-2 parts of stabilizer.

[0009] Furthermore, the juice is apple juice or hawthorn juice. The juice is rich in vitamins, minerals and antioxidants, can provide a variety of nutrients for the preparation, can improve the taste of the preparation, make it easier to accept and eat for a long time, and has a variety of health benefits, including enhancing immunity, promoting digestion, protecting eyesight and skin health, etc., and is conducive to improving overall health.

[0010] Furthermore, the acidity regulator is citric acid or malic acid.

[0011] Furthermore, the preservative is potassium sorbate or sodium benzoate.

[0012] Furthermore, the stabilizer is guar gum, xanthan gum or pectin. Guar gum is a natural polysaccharide extracted from guar beans, which has a strong thickening and stabilizing effect, can effectively prevent the components in the product from stratification or precipitation, is tasteless, colorless, and unresponsive to most food ingredients; xanthan gum is a microbial polysaccharide made by fermenting corn sugar with Xanthomonas, which is used to thicken and stabilize liquid and semi-solid foods, can remain stable in a wide range of pH values ​​and temperatures, is acid-resistant, salt-resistant, and heat-resistant, and has good suspension and emulsification capabilities; pectin is a natural polysaccharide mainly extracted from citrus fruits and apples, which is used for pectin gelling and thickening, and is particularly suitable for products containing pulp or juice, and can increase the viscosity and stability of the product. The above stabilizers are all derived from natural substances or obtained through microbial fermentation, have good safety and edibility, can effectively improve the texture and stability of the product, and ensure the uniformity and quality of the preparation during storage and use.

[0013] Furthermore, the sweetener is fructooligosaccharide, erythritol, stevioside or mogroside. Erythritol is a naturally occurring sugar alcohol made by fermenting glucose. It has a sweetness of about 60-70% of sucrose, almost no calories, does not cause blood sugar fluctuations, and is not easy to cause tooth decay. It has the advantages of good heat resistance and is suitable for use in various foods and beverages. It has a refreshing taste and a low glycemic index, and is suitable for use by diabetics and low-carb dieters. Stevia is a natural sweetener extracted from stevia leaves. It is 200-300 times sweeter than sucrose, has no calories, and does not affect blood sugar levels. It has the advantages of good thermal stability and acid stability, is suitable for various foods and beverages, is of natural origin, and is considered a safe non-nutritive sweetener. Monk Fruit Extract is a sweet ingredient extracted from monk fruit, mainly mogroside, which is 150-200 times sweeter than sucrose, has no calories, and does not affect blood sugar levels. It has the advantages of antioxidant properties, is suitable for various foods and beverages, and is often used in health foods and functional beverages.

[0014] The above sweeteners are all of natural origin or made from natural substances, have good safety, are suitable for long-term use, are friendly to blood sugar and dental health, will not cause blood sugar fluctuations or cause tooth decay, and are suitable for diabetics, low-carb eaters and people who pay attention to oral health.

[0015] Furthermore, the preparation is prepared from the following raw materials in parts by weight:

[0016] 3 parts of ginseng, 7 parts of densely roasted astragalus, 6 parts of poria, 12 parts of figs, 4 parts of tangerine peel, 8 parts of fried white lentils, 10 parts of hawthorn, 10 parts of amomum, 25 parts of yam, 2 parts of coix seeds, 18 parts of apple juice, 70 parts of purified water, 15 parts of oligofructose syrup, 1 part of citric acid, 1 part of potassium sorbate, and 1 part of guar gum.

[0017] The present invention also provides a method for preparing the above-mentioned food preparation having both medicinal and edible properties, comprising the following steps:

[0018] S1, cleaning and cutting: clean the above-mentioned weight portions of ginseng, densely roasted astragalus, Poria, fig, fried white lentils with tangerine peel, hawthorn, amomum, yam and coix seed respectively, remove impurities, and cut larger pieces of medicinal materials into small pieces for subsequent processing;

[0019] S2, soaking: putting the Chinese medicinal materials in step S1 into an appropriate amount of purified water and soaking them for 2-4 hours to allow them to fully absorb water and swell, so as to facilitate the extraction of effective ingredients;

[0020] S3, decoction: put the soaked Chinese medicinal materials in a decoction vessel, add the remaining purified water, boil over high heat, then turn to low heat and decoct for 1-2 hours, keeping the temperature at 90-100°C during the decoction process; after the decoction is completed, filter to obtain the medicinal liquid, the medicinal residue can be decocted again with water, repeat 1-2 times, and finally combine the decoction liquid;

[0021] S4, concentration treatment: the combined drug solution is concentrated under reduced pressure to reduce the volume of the drug solution to 1 / 3-1 / 2 of the initial volume. The temperature is maintained at 60-70°C during the concentration process to avoid the destruction of the active ingredients;

[0022] S5. Adding and blending auxiliary materials: Add sweetener, acidity regulator, preservative and stabilizer to the concentrated liquid medicine in sequence and stir evenly; add juice to the liquid medicine, stir evenly and adjust the flavor;

[0023] S6. Filtration and sealing: Homogenize the evenly mixed medicinal liquid to make the ingredients more uniform and delicate, and enhance the taste and stability; filter the homogenized medicinal liquid through a 0.2-0.5 micron microporous filter membrane to remove impurities and tiny particles to ensure the purity and transparency of the preparation; fill and seal the filtered medicinal liquid into bags under a sterile environment to ensure that it is not contaminated during storage and transportation.

[0024] Furthermore, in the step S1, ginseng and densely roasted astragalus are subjected to low-temperature drying treatment to maintain the stability of their active ingredients; in the step S2, ultrasonic treatment is used for 20-30 minutes during the soaking process to destroy the cell walls of the Chinese medicinal materials and increase the dissolution rate of water-soluble components; in the step S3, ultrasonic treatment is used for 30-60 minutes during the decoction process to promote the full release of effective ingredients; in the step S4, under reduced pressure, the concentration temperature of the medicinal solution is controlled at 40-50°C, and the concentration time is extended to ensure that the heat-sensitive components in the medicinal solution are not destroyed.

[0025] It is worth noting that during the entire preparation process, the temperature of each step is strictly controlled to avoid the destruction of the active ingredients and ensure the hygiene and safety of the product. The prepared food preparations should be stored in a cool, dry and light-proof environment to maintain their effectiveness and stability.

[0026] Compared with the prior art, the present invention has the following advantages:

[0027] 1. The food preparations of the present invention use a variety of raw materials of the same origin, which are scientifically selected, have comprehensive formulas, and have a wide range of health benefits. Specifically, ginseng, as a traditional Chinese medicine, has the effects of enhancing immunity, resisting fatigue, and improving mental state; densely roasted astragalus helps to nourish the liver and kidneys, enhance physical strength and immunity; Poria can help improve memory and cognitive function, and reduce fatigue; tangerine peel has the effects of regulating qi and strengthening the spleen, improving digestive function, and indirectly relieving fatigue; fried white hyacinth bean has the effects of strengthening the spleen and replenishing qi, replenishing the middle and replenishing qi, enhancing physical strength, and resisting fatigue; hawthorn has the effects of digestion and stomach, promoting food digestion and absorption, improving physical strength and mental state, and reducing fatigue; Amomum villosum has the effects of promoting qi and widening the middle, relieving stress, improving sleep quality, and helping to relieve fatigue. Yam has the effects of tonifying the spleen and stomach, benefiting the lungs and kidneys, and strengthening tendons and bones; Coix seed can promote water and dampness, strengthen the spleen and stop diarrhea.

[0028] 2. The preparation method of the food preparation with medicinal and edible properties provided by the present invention is unique and has advanced technology. After cleaning and cutting, some Chinese medicinal materials are subjected to low-temperature drying and microwave-assisted extraction treatment to maintain the stability of their active ingredients and ensure the effectiveness of the medicinal materials. Ultrasonic wave-assisted extraction technology is used during the soaking and decoction process to significantly improve the extraction efficiency of the effective ingredients in Chinese medicinal materials and make the efficacy more significant. Low-temperature decompression and concentration technology is used to effectively avoid the damage of high temperature to the effective ingredients of Chinese medicine, maintain the activity of heat-sensitive components in the liquid medicine, and improve the quality of the preparation. In addition, through homogenization, the various components in the liquid medicine are made more uniform and delicate, and the taste and stability of the product are enhanced. During filling, aseptic operation is used to ensure the sanitation and safety of the product and extend the shelf life.

[0029] 3. The food preparation with medicinal and edible properties provided by the present invention has strong functionality and significant effects. Through the synergistic effect of multiple Chinese medicinal materials, it can effectively relieve physical fatigue, enhance physical strength and endurance, and improve work and life efficiency; ingredients such as Poria cocos and ginseng can enhance memory and cognitive function, refresh the mind and improve mental state, so that people can stay awake and concentrate; ingredients such as densely roasted astragalus and hawthorn are rich in nutrients, which can improve the body's immunity and enhance disease resistance; ingredients such as yam and apple juice plant can regulate intestinal flora, promote digestion and absorption, and improve nutrient utilization.

[0030] 4. The food preparations of medicinal and edible properties provided by the present invention are highly safe and have a wide range of applications. They are made of natural Chinese medicinal materials and food ingredients, are safe, have no toxic side effects, and are suitable for long-term use. The selected sweeteners, such as erythritol and stevioside, have no effect on blood sugar and are suitable for use by diabetic patients and those on a low-carb diet. The combination of a variety of Chinese medicinal materials and nutrients can comprehensively improve physical fitness and is suitable for use by all types of people, especially manual laborers and mental workers. Through reasonable addition of auxiliary materials and process improvements, the product tastes fresh, sweet, and easy to accept.

[0031] In summary, the present invention conforms to the concept of "medicine and food are of the same origin" through the above unique raw material selection and preparation method, has significant effects in anti-fatigue and refreshing, and at the same time ensures the safety and applicability of the product, providing an effective health solution for consumers. Based on the above reasons, the present invention can be widely promoted in the field of health food technology. DETAILED DESCRIPTION

[0032] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0033] Example 1

[0034] The invention provides a food preparation with medicinal and edible properties, which is prepared from the following raw materials in parts by weight: 5 parts of ginseng, 9 parts of densely roasted astragalus, 8 parts of poria, 14 parts of fig, 4 parts of tangerine peel, 10 parts of fried white hyacinth bean, 9 parts of hawthorn, 11 parts of amomum, 30 parts of yam, 1 part of coix seed, 20 parts of apple juice, 75 parts of purified water, 20 parts of mogroside, 2 parts of citric acid, 2 parts of sodium benzoate and 2 parts of xanthan gum.

[0035] The preparation method of the above-mentioned food preparation with medicinal and edible properties comprises the following steps:

[0036] S1. Cleaning and cutting: Clean the above-mentioned weight portions of ginseng, densely roasted astragalus, Poria, fig, fried white lentil with tangerine peel, hawthorn, amomum, yam and coix seed separately, remove impurities, and cut larger pieces of medicinal materials into small pieces for subsequent processing; preferably, low-temperature drying is adopted for ginseng and densely roasted astragalus to maintain the stability of their active ingredients.

[0037] S2, soaking: the Chinese medicinal materials in step S1 are placed in an appropriate amount of purified water and soaked for 2-4 hours to allow them to fully absorb water and swell, thereby facilitating the extraction of effective ingredients; during the soaking process, ultrasonic treatment is performed for 20-30 minutes to destroy the cell walls of the Chinese medicinal materials and increase the dissolution rate of water-soluble ingredients.

[0038] S3. Decoction: Place the soaked Chinese medicinal materials in a decoction vessel, add the remaining purified water, boil over high heat, then simmer over low heat for 1-2 hours, maintaining the temperature at 90-100°C during the decoction process; after the decoction is completed, filter to obtain the medicinal liquid, and the residue can be decocted again with water, repeated 1-2 times, and finally the decoction liquid is combined; during the decoction process, use ultrasonic treatment for 30-60 minutes to promote the full release of the active ingredients.

[0039] S4, concentration treatment: The combined drug solution is concentrated under reduced pressure to reduce the volume of the drug solution to 1 / 3-1 / 2 of the initial volume. In order to better concentrate the drug solution, the concentration temperature of the drug solution is controlled at 40-50°C under reduced pressure, and the concentration time is extended to 60-90 minutes to ensure that the heat-sensitive components in the drug solution are not destroyed.

[0040] S5. Adding and blending auxiliary materials: Add sweetener, acidity regulator, preservative and stabilizer to the concentrated liquid medicine in sequence and stir evenly; add apple juice to the liquid medicine, stir evenly and adjust the flavor;

[0041] S6. Filtration and sealing: Homogenize the evenly mixed medicinal liquid to make the ingredients more uniform and delicate, and enhance the taste and stability; filter the homogenized medicinal liquid through a 0.2-0.5 micron microporous filter membrane to remove impurities and tiny particles to ensure the purity and transparency of the preparation; fill and seal the filtered medicinal liquid into bags under a sterile environment to ensure that it is not contaminated during storage and transportation.

[0042] Example 2

[0043] On the basis of Example 1, a preparation is prepared according to the following raw materials in parts by weight: 4 parts of ginseng, 8 parts of densely roasted astragalus, 7 parts of poria, 12 parts of fig, 5 parts of tangerine peel, 8 parts of stir-fried white lentils, 11 parts of hawthorn, 9 parts of amomum, 22 parts of yam, 1.5 parts of coix seeds, 20 parts of hawthorn juice, 75 parts of purified water, 17 parts of stevioside, 1.5 parts of malic acid, 1.5 parts of sodium benzoate, and 1.5 parts of pectin. The preparation method is the same as that of Example 1.

[0044] Example 3

[0045] On the basis of Example 1, a preparation is prepared according to the following raw materials in parts by weight: 3 parts of ginseng, 7 parts of densely roasted astragalus, 6 parts of poria, 12 parts of figs, 4 parts of tangerine peel, 8 parts of fried white lentils, 10 parts of hawthorn, 10 parts of amomum, 25 parts of yam, 2 parts of coix seeds, 18 parts of apple juice, 70 parts of purified water, 15 parts of oligofructose syrup, 1 part of citric acid, 1 part of potassium sorbate, and 1 part of guar gum. The preparation method is the same as that of Example 1.

[0046] The beneficial effects of the present invention are demonstrated by the following anti-fatigue experiment on mice:

[0047] Experimental design:

[0048] Experimental animals: A total of 55 healthy male mice with similar body weight (20±2) g were selected and randomly divided into groups, with 5 mice in each group.

[0049] Blank control group: given an equal amount of normal saline.

[0050] Positive control group: administered ginsenoside extract at a dose of 200 mg / kg body weight.

[0051] Test group 1: The preparation of Example 1 was administered in low, medium and high doses.

[0052] Experimental group 2: The preparation of Example 2 was administered in low, medium and high doses.

[0053] Experimental group 3: The preparation of Example 3 was administered in low, medium and high doses.

[0054] Among them, the low dose is 100 mg / kg body weight, the medium dose is 200 mg / kg body weight, and the high dose is 400 mg / kg body weight.

[0055] Experimental methods:

[0056] Weighted swimming test: The mouse's tail is loaded with a lead weight equivalent to 5% of its body weight and placed in 25℃±1℃ water to swim. The time it takes to swim to exhaustion is recorded.

[0057] Pole climbing test: On a vertical pole with a diameter of 1 cm and a length of 1 m, the time it takes for a mouse to climb from the bottom of the pole to the top of the pole is recorded, and the average value is taken after three repeats.

[0058] Experimental results:

[0059] The results of the weighted swimming test are shown in the following table:

[0060]

[0061] The results of the pole climbing test are shown in the following table:

[0062]

[0063] Result analysis:

[0064] 1. Weighted swimming test

[0065] The average swimming time of mice in the positive control group (ginsenoside extract) was 18.7 minutes, which was 49.6% longer than that of the blank control group (12.5 minutes).

[0066] The low dose, medium dose and high dose of test group 1, test group 2 and test group 3 respectively prolonged the swimming time, and had significant effects on improving the endurance and anti-fatigue ability of mice, especially the high dose, where the high dose of Example 3 prolonged the swimming time by 92.0%.

[0067] 2. Pole climbing test

[0068] The average pole climbing time of mice in the positive control group (ginsenoside extract) was 12.0 seconds, an improvement of 21.1% compared with 15.2 seconds in the blank control group.

[0069] The low dose, medium dose and high dose of test group 1, test group 2 and test group 3 respectively improved the climbing time, and had significant effects on improving the climbing speed and anti-fatigue ability of mice, especially the high dose, which had the most significant effect. Among them, the high dose of Example 3 improved the climbing time by 40.8%.

[0070] In summary, this experiment verified that the food preparation provided by the present invention showed significant effects in the anti-fatigue test, and different doses of the preparation had different effects, significantly prolonging the swimming time and shortening the climbing time of mice, especially the high-dose group of Example 3 had the most significant effect. The results show that the preparation of the present invention has a good anti-fatigue effect, can effectively improve physical strength and endurance, and is of great significance for improving fatigue status.

[0071] The above embodiments are only preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the above embodiments, a person of ordinary skill in the art should understand that any modification, equivalent substitution, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A food preparation having both medicinal and edible properties, characterized in that: The preparation is prepared from the following raw materials in parts by weight: 2-5 parts of ginseng, 5-9 parts of densely roasted astragalus, 5-8 parts of poria, 8-14 parts of fig, 2-5 parts of tangerine peel, 7-11 parts of fried white hyacinth bean, 8-12 parts of hawthorn, 8-12 parts of amomum, 18-32 parts of yam, 0.5-2 parts of coix seed, 12-22 parts of fruit juice and 45-75 parts of purified water.

2. The food preparation of claim 1, characterized in that: The preparation further comprises auxiliary materials, which are the following raw materials in parts by weight: 10-20 parts of sweetener, 0.5-2 parts of acidity regulator, 0.5-2 parts of preservative, and 0.5-2 parts of stabilizer.

3. The food preparation of claim 2, characterized in that: The fruit juice is apple juice or hawthorn juice.

4. The food preparation of claim 3, characterized in that: The acidity regulator is citric acid or malic acid.

5. The food preparation having the same medicinal and edible properties as claimed in claim 4, characterized in that: The preservative is potassium sorbate or sodium benzoate.

6. The food preparation of claim 5, characterized in that: The stabilizer is guar gum, xanthan gum or pectin.

7. The food preparation of claim 6, characterized in that: The sweetener is oligofructose syrup, erythritol, stevioside or mogroside.

8. The food preparation of claim 7, characterized in that: The preparation is prepared according to the following raw materials in parts by weight: 3 parts of ginseng, 7 parts of densely roasted astragalus, 6 parts of poria, 12 parts of fig, 4 parts of tangerine peel, 8 parts of fried white hyacinth bean, 10 parts of hawthorn, 10 parts of amomum, 25 parts of yam, 2 parts of coix seed, 18 parts of apple juice, 70 parts of purified water, 15 parts of oligofructose syrup, 1 part of citric acid, 1 part of potassium sorbate and 1 part of guar gum.

9. A method for preparing a food preparation having both medicinal and edible properties as claimed in any one of claims 1 to 8, characterized in that The steps include: S1, cleaning and cutting: clean the above-mentioned weight portions of ginseng, densely roasted astragalus, Poria, fig, fried white lentils with tangerine peel, hawthorn, amomum, yam and coix seed respectively, remove impurities, and cut larger pieces of medicinal materials into small pieces for subsequent processing; S2, soaking: putting the Chinese medicinal materials in step S1 into an appropriate amount of purified water and soaking them for 2-4 hours to allow them to fully absorb water and swell, so as to facilitate the extraction of effective ingredients; S3, decoction: put the soaked Chinese medicinal materials in a decoction vessel, add the remaining purified water, boil over high heat, then turn to low heat and decoct for 1-2 hours, keeping the temperature at 90-100°C during the decoction process; after the decoction is completed, filter to obtain the medicinal liquid, the medicinal residue can be decocted again with water, repeat 1-2 times, and finally combine the decoction liquid; S4, concentration treatment: the combined drug solution is concentrated under reduced pressure to reduce the volume of the drug solution to 1 / 3-1 / 2 of the initial volume. The temperature is maintained at 60-70°C during the concentration process to avoid the destruction of the active ingredients; S5. Adding and blending auxiliary materials: Add sweetener, acidity regulator, preservative and stabilizer to the concentrated liquid medicine in sequence and stir evenly; add juice to the liquid medicine, stir evenly and adjust the flavor; S6. Filtration and sealing: Homogenize the evenly mixed medicinal liquid to make the ingredients more uniform and delicate, and enhance the taste and stability; filter the homogenized medicinal liquid through a 0.2-0.5 micron microporous filter membrane to remove impurities and tiny particles to ensure the purity and transparency of the preparation; fill and seal the filtered medicinal liquid into bags under a sterile environment to ensure that it is not contaminated during storage and transportation.

10. The preparation method according to claim 9, characterized in that: In the step S1, ginseng and roasted astragalus are subjected to low-temperature drying treatment to maintain the stability of their active ingredients; in the step S2, ultrasonic treatment is performed for 20-30 minutes during the soaking process to destroy the cell walls of the Chinese medicinal materials and increase the dissolution rate of water-soluble components; in the step S3, ultrasonic treatment is performed for 30-60 minutes during the decoction process to promote the full release of effective ingredients; in the step S4, under reduced pressure, the concentration temperature of the medicinal solution is controlled at 40-50°C, and the concentration time is extended to ensure that the heat-sensitive components in the medicinal solution are not destroyed.

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