Lung-moistening and cough-relieving medicine-food homologous herbal composite drink and preparation process thereof

Abstract

The invention relates to the field of medicinal and edible products, and particularly discloses a lung-moistening cough-relieving medicinal and edible herbal composite drink and a preparation process thereof, the preparation process comprises the following steps: soaking dried orange peel, lily, liquorice, houttuynia cordata, platycodon grandiflorum, semen raphani and almond in water, boiling with big fire, decocting with small fire, and filtering to obtain herbal essence A; the herbal essence A is concentrated and then subjected to inclusion treatment, and microcapsule herbal powder is prepared; mixing the rest raw materials, soaking in water, boiling with big fire, decocting with small fire, filtering and concentrating to obtain a herbal extracting solution; mixing the herbal extracting solution with the pear concentrated juice, the loquat concentrated juice and the fructo-oligosaccharide syrup, adding the microcapsule herbal powder, mixing, adding water to prepare a stock solution, sterilizing, and filling to prepare the medicine-food homologous herbal composite drink for moistening lung and relieving cough. The invention further discloses the medicine and food homologous herbal composite drink for moistening lung and relieving cough prepared by the process. The herbal composite drink capable of moistening lung to arrest cough has the characteristic of being better in palatability and storage stability.

Description

Technical Field

[0001] The present application relates to the field of medicine and food products, and more specifically, to a lung-moistening and cough-relieving herbal compound drink of medicine and food and its preparation process. Background Art

[0002] Currently, the most common cough suppressant products are mainly cough syrups. Although common cough syrups contain Chinese medicinal materials such as loquat, platycodon or licorice, they also contain chemical ingredients such as ammonium chloride. Although the addition of chemical ingredients can enhance the efficacy of the medicine, there is a certain risk of side effects, which is especially harmful to infants and young children.

[0003] As the contemporary consumer groups have an increasing demand for health, nutrition and convenience, natural herbal formulas under the concept of "medicine and food are of the same origin" are gradually favored by consumers due to their safety and mild efficacy. However, there is a general need to improve the taste adjustment and storage stability of medicine and food beverages, especially in infant lung moistening and cough relieving beverages. Sweeteners are added to improve the taste, but too many additives reduce the natural properties of the product, and the high-temperature treatment process will cause the destruction of herbal active ingredients, which will affect the therapeutic effect on the one hand and the storage stability of the beverage on the other. Therefore, combining the concept of "medicine and food are of the same origin", it is of great significance to develop a lung moistening and cough relieving herbal compound drink with better palatability and storage stability. Summary of the invention

[0004] In order to prepare a lung-moistening and cough-relieving herbal compound drink with better palatability and storage stability, the present application provides a lung-moistening and cough-relieving herbal compound drink with medicinal and edible properties and a preparation process thereof.

[0005] In the first aspect, the present application provides a preparation process of a lung-moistening and cough-relieving herbal compound drink of medicinal and edible homology, which adopts the following technical scheme: A preparation process of a lung-moistening and cough-relieving herbal compound drink of medicinal and edible homology, comprising the following steps: S1. Prepare materials: prepare pear concentrated juice, oligofructose syrup, loquat concentrated juice, tangerine peel, purslane, lily, licorice, polygonatum, radish seed, platycodon, almond, ebony, bergamot, monk fruit, houttuynia, mulberry leaf, emblica, lotus seed, fresh reed root, and dandelion as raw materials and set aside; S2, mixing tangerine peel, lily, liquorice, houttuynia, platycodon, radish seed and almond, soaking in water, then boiling over high heat and decocting over low heat, filtering to remove the residue, and preparing herbal essence A; S3, concentrating the herbal essence A and performing inclusion treatment to obtain microcapsule herbal powder; S4, mixing purslane, polygonatum, ebony, bergamot, monk fruit, mulberry leaf, emblica, lotus seed, fresh reed root and dandelion, soaking them in water, then boiling them over high heat and then decocting them over low heat, filtering to remove the residue, and then concentrating to obtain a herbal extract; S5. After mixing the herbal extract with pear concentrated juice, loquat concentrated juice and oligofructose syrup, add microcapsule herbal powder, mix to obtain the stock solution, and then sterilize and fill it to obtain the lung-moistening and cough-relieving herbal compound drink with both medicinal and edible properties.

[0006] By adopting the above technical scheme, 18 kinds of herbal raw materials with medicinal and edible properties such as licorice, loquat and purslane are used as raw materials in this application. The above raw materials have good lung moistening and cough relieving effects, especially the active ingredients of volatile oil and flavonoids in tangerine peel as active ingredients for moistening and cough relieving. Volatile oil can stimulate the receptors on the surface of the respiratory tract, promote the coughing of sputum, and relieve symptoms such as cough and asthma. Flavonoid components can reduce the level of inflammation and reduce the secretion of sputum to achieve the effect of clearing heat and reducing phlegm; the active ingredients of lily include alkaloids such as colchicine, which have the effects of relieving cough and expectoration, clearing heat and detoxifying, nourishing yin and moistening the lungs, and can be used to treat cough symptoms caused by colds and bronchitis; the active ingredient in licorice is glycyrrhizic acid, and the glycyrrhizic acid component has the effects of clearing heat and detoxifying, moistening the lungs and relieving cough; but the active ingredients in tangerine peel, lily, licorice, platycodon and almond and radish seed that have the effect of moistening the lungs and relieving cough are also their bitter components, which affect the palatability and flavor of the final compound drink.

[0007] Therefore, in the present application, the above ingredients are soaked and boiled in water, and then concentrated and encapsulated to form microcapsule herbal powder, so that it exists in the compound drink in the form of microcapsules. This can reduce its bitterness when it is used and improve its palatability. Combined with the addition of pear concentrated juice and oligofructose syrup in the present application, it has a certain sweetness and optimizes the taste. On the other hand, it can also protect its active ingredients, reduce the damage to its active ingredients caused by high temperature treatment in the subsequent sterilization process, and improve its storage stability and therapeutic effect.

[0008] Optionally, the microcapsule herbal powder in step S3 is prepared by the following steps: S3-1, concentrating the prepared herbal essence A, mixing it with porous starch and microcrystalline cellulose, impregnating it under pressure, and then drying it to obtain herbal essence powder; S3-2, mixing octenyl succinic acid starch ester with water to prepare an inner wall material solution, and spray-drying the inner wall material solution on the herbal essence powder to form herbal powder; S3-3, dissolving soybean lecithin in ethanol to prepare an oil phase solution, and then dissolving hydroxypropyl β-cyclodextrin and herbal powder in water to prepare an aqueous phase solution; S3-4, mixing the aqueous phase solution and the oil phase solution, homogenizing them, and then spray drying them to obtain microcapsule herbal powder, and then performing the operation of step S5 on the microcapsule herbal powder.

[0009] By adopting the above technical scheme, in the present application, the concentrated herbal essence is first mixed with porous starch and microcrystalline cellulose, and then impregnated under pressure to achieve the loading of substances containing active ingredients such as tangerine peel on the porous starch and microcrystalline cellulose, and then dried to remove moisture, and then octenyl succinate starch ester is used as the inner wall material to achieve the coating of the porous starch and microcrystalline cellulose loaded with herbal active ingredients, and then soybean lecithin is used as the outer coating material to achieve the coating of the herbal essence. Octenyl succinate starch ester is an octenyl group introduced as a hydrophobic side chain on the basis of the starch chain, and has hydrophilic and lipophilic properties. , and it plays a transitional role as the inner coating material. Its hydrophilic side is close to the herbal essence powder, while the lipophilic side fits with soybean lecithin, which is beneficial to reduce the interface between the water phase and the oil phase and realize the coating of the herbal powder. Hydroxypropyl β-cyclodextrin is also added, which has a lipophilic cavity and a hydrophilic outer surface, which can further realize the coating of oil-in-water capsules, and the hydrophilic side can adjust the compatibility of the final microcapsule herbal powder in the compound drink, and cooperate with the oil layer to achieve the suspension stability and redispersibility of the microcapsule herbal powder in the system, which is beneficial to uniform dispersion during quotation and has better absorption and bioavailability.

[0010] Optionally, in step S3-1, the addition amount of porous starch and microcrystalline cellulose is 1:(1-1.2), and the addition amount of porous starch is 5-8wt% of the herbal essence A; In step S3-2, the mass ratio of octenyl succinate starch ester to water is 1:(4-5), and the mass ratio of the inner wall material solution to the herbal essence powder is 1:(1.2-1.4); In step S3-3, the mass ratio of soybean lecithin to ethanol is 1:(2-3), the amount of hydroxypropyl β-cyclodextrin added is 3-5wt% of the herbal powder, and the amount of water added is 4-6 times the mass of the herbal powder; the mass ratio of the oil phase solution to the water phase solution is 1:(0.8-1.2).

[0011] By adopting the above technical scheme, the microcapsule herbal powder prepared by using the above ratio has a better inclusion effect on water-extracted active substances such as tangerine peel, which is not only beneficial to improving its taste, but also has better storage stability, does not settle after a long time, has good redispersion performance after shaking, and its taste is maintained for a longer time.

[0012] Optionally, in step S2, dried tangerine peel, lily, liquorice, houttuynia cordata, platycodon grandiflorum, radish seeds and almonds are mixed to obtain a herbal raw material, and then a ternary low eutectic solvent formed by betaine, citric acid and xylitol is added when the herbal raw material is soaked in water.

[0013] By adopting the above technical solution, it was found through experiments that when a ternary low eutectic solvent formed by betaine, citric acid and xylitol is added when the above substances are soaked, it is helpful to improve the leaching of active substances and greatly reduce the subsequent low-fire decoction time, thereby reducing the loss of the above effective active ingredients under high temperature conditions, improving the efficacy, and also having a certain effect on improving the taste.

[0014] Optionally, the ternary deep eutectic solvent is prepared from betaine, citric acid and xylitol in a molar ratio of 1:(1.5-1.8):(1-1.2), and the added amount of the ternary deep eutectic solvent is 0.1-0.3 wt % of the added amount of the herbal raw material.

[0015] By adopting the above technical solution, when the ternary low eutectic solvent with the above addition amount is selected, the extraction effect of the active ingredient is better.

[0016] Optionally, the pear concentrated juice is prepared by washing the pears, stirring and crushing them, adding pectinase and cellulase for enzymolysis, crushing and juicing them again, filtering, vacuum concentrating, decolorizing, sterilizing and packaging to obtain the pear concentrated juice.

[0017] By adopting the above technical scheme, in the present application, the pears are first washed to remove surface dirt and impurities, and then the pears are crushed to mix the pulp and juice to obtain a muddy pulp, and then pectinase and cellulase are added to facilitate the breaking of cell walls. The subsequent juicing is beneficial to increase the yield of the juice, and more sugar substances can be decomposed to improve the taste of the compound drink. The pear juice itself has the effect of moistening the lungs and relieving cough, so that the final compound drink has a better taste and flavor while having better therapeutic effect.

[0018] Optionally, during the preparation of pear concentrated juice, the enzymolysis temperature is 40-50° C., the enzymolysis time is 30-40 min, and the amount of pectinase added is 3-5wt% of the pear, and the mass ratio of pectinase to cellulase added is 1:(0.6-0.8).

[0019] By adopting the above technical solution and controlling the enzymolysis temperature and the amount of enzyme added, a better enzymolysis effect is achieved, and the pear concentrated juice finally obtained has a better yield and a better taste improvement effect.

[0020] Optionally, the raw materials in step S1 are prepared according to the following weight parts: 20-30 parts of pear juice concentrate, 15-25 parts of oligofructose syrup, 12-20 parts of loquat juice concentrate, 3-5 parts of tangerine peel, 2-6 parts of purslane, 4-10 parts of lily, 3-6 parts of liquorice, 2-5 parts of polygonatum, 1-4 parts of radish seeds, 2-5 parts of platycodon, 1-3 parts of almonds, 3-6 parts of black plums, 4-8 parts of bergamot, 4-8 parts of monk fruit, 1-3 parts of houttuynia, 1-3 parts of mulberry leaves, 0.5-3 parts of emblica, 1-4 parts of lotus seeds, 2-5 parts of Fresh reed root and 1-3 parts of dandelion; the amount of water added in step S5 is 30-40 parts.

[0021] In the second aspect, the present application provides a lung-moistening and cough-relieving herbal compound drink that is both a medicine and a food, adopts the following technical scheme: a lung-moistening and cough-relieving herbal compound drink that is both a medicine and a food, is prepared by the preparation method.

[0022] By adopting the above technical scheme, the compound drink prepared by the method provided in the present application is prepared with 18 kinds of Chinese herbal medicines that are both medicine and food as raw materials. It has good lung-moistening and cough-relieving effects. At the same time, through the inclusion effect of some of its raw materials, its taste is improved, and the palatability is improved without affecting its disintegration in the body to exert its medicinal effect. It also protects it, reduces the loss of active ingredients at high temperatures, and improves its efficacy.

[0023] In summary, this application has the following beneficial effects: 1. In this application, 18 kinds of herbal raw materials with medicinal and edible properties, such as licorice, loquat and purslane, are used as raw materials to prepare a herbal compound drink with medicinal and edible properties, which has good lung moistening and cough relieving effects and is safer and milder; 2. In the present application, raw materials containing active ingredients and also bitter ingredients such as tangerine peel are soaked and boiled in water, and then concentrated and encapsulated to form microcapsule herbal powder, so that it exists in the compound drink in the form of microcapsules. In this way, on the one hand, the bitterness when it is used is reduced and the palatability is improved. In combination with the addition of pear concentrated juice and oligofructose syrup in the present application, it has a certain sweetness and optimizes the taste. On the other hand, it can also protect its active ingredients, reduce the damage to its active ingredients by high temperature treatment in the subsequent sterilization process, and improve its storage stability and therapeutic effect. DETAILED DESCRIPTION

[0024] The present application is further described in detail below in conjunction with the examples. It is particularly noted that if no specific conditions are specified in the following examples, the experiments are carried out according to conventional conditions or the conditions recommended by the manufacturer. Unless otherwise specified, the raw materials used in the following examples can be obtained from common commercial sources.

[0025] The loquat concentrated juice in the present application can be purchased from ordinary commercial sources, or obtained by squeezing and concentrating loquat juice. The loquat concentrated juice in the following embodiments uses the loquat concentrated liquid with a content of 5 times concentrated% produced by Ningxia Vanilla Biotechnology Co., Ltd., that is, the water content of the loquat original juice obtained by crushing and squeezing loquats is reduced to 1 / 5 of the original.

[0026] The oligofructose syrup in the following examples is the oligofructose syrup model F55 produced by Anhui Runtai Biotechnology Co., Ltd.

[0027] The porous starch in the following embodiments may be the porous starch with the product number BL-20240129004 from Shaanxi Bolin Biotechnology Co., Ltd.

[0028] Example 1 A preparation process of a lung-moistening and cough-relieving herbal compound drink of medicinal and edible homology, comprising the following steps: S1, preparation: prepare 25kg pear juice concentrate, 20kg oligofructose syrup, 15kg loquat juice concentrate, 4kg tangerine peel, 4kg purslane, 8kg lily, 5kg licorice, 3kg polygonatum, 2kg radish seeds, 3kg platycodon, 2kg almonds, 4kg ebony, 5kg bergamot, 6kg momordica grosvenori, 2kg houttuynia, 2kg mulberry leaves, 2kg emblica, 2kg lotus seeds, 3kg fresh reed root, 2kg dandelion as raw materials, set aside; Wherein, pear concentrated juice is prepared by the following method: After washing the pears, 1.5 times the mass of water was added, stirred and crushed, and then pectinase and cellulase were added for enzymolysis reaction, the enzymolysis temperature was 45°C, the enzymolysis time was 35 minutes, and the amount of pectinase added was 4wt% of the pears, and the mass ratio of pectinase to cellulase added was 1:0.7, and the pears were crushed and squeezed again, and then filtered, vacuum concentrated to a juice concentration of 75%, decolorized, sterilized and packaged to obtain pear concentrated juice; S2, 4 kg of dried tangerine peel, 4 kg of lily, 5 kg of liquorice, 2 kg of houttuynia, 3 kg of platycodon, 2 kg of radish seeds and 2 kg of almonds were mixed to obtain raw material A, and then raw material A was soaked in 9 times the mass of water for 35 min, and then boiled over high heat and simmered over low heat for 2.5 h, filtered to remove the residue, and obtained herbal essence A; S3, concentrating the herbal essence A in step S2 to 1 / 3 of the original volume, and then performing inclusion treatment to obtain microcapsule herbal powder, specifically comprising the following steps: S3-1, the prepared herbal essence A is concentrated to 1 / 3 of the original volume, and then mixed with porous starch and microcrystalline cellulose, and pressurized and impregnated for 80 minutes under a pressure of 0.9 MPa, and then dried to obtain herbal essence powder, wherein the addition amount of porous starch and microcrystalline cellulose is 1:1.1, and the addition amount of porous starch is 6wt% of the herbal essence A; S3-2, mixing octenyl succinate starch ester and water in a mass ratio of 1:4.5 to obtain an inner wall material solution, spray-drying the inner wall material solution on the herbal essence powder obtained in step S3-1 to form herbal powder, wherein the mass ratio of the inner wall material solution to the herbal essence powder is 1:1.3; S3-3, dissolving soybean lecithin in ethanol to obtain an oil phase solution, and then dissolving hydroxypropyl β-cyclodextrin and the herbal powder obtained in step S3-2 in water to obtain an aqueous phase solution, wherein the added mass ratio of soybean lecithin to ethanol is 1:2.5, the added amount of hydroxypropyl β-cyclodextrin is 4wt% of the herbal powder, and the added amount of water is 5 times the mass of the herbal powder; S3-4, mixing the aqueous phase solution and the oil phase solution in a mass ratio of 1:1, homogenizing (homogenizing pressure 20 MPa), and then spray drying to obtain microcapsule herbal powder; S4, 4kg of purslane, 3kg of polygonatum, 4kg of ebony, 5kg of bergamot, 6kg of monk fruit, 2kg of mulberry leaf, 2kg of emblica, 2kg of lotus seed, 3kg of fresh reed root, and 2kg of dandelion are mixed to obtain raw material B, and then raw material B is soaked in 9 times the mass of water for 35min, and then boiled over high heat and simmered over low heat for 2.5h, filtered to remove the residue, and then concentrated to obtain the herbal extract; S5. Mix the herbal extract obtained in step S4 with 25 kg of pear concentrated juice, 15 kg of loquat concentrated juice and 20 kg of oligofructose syrup, add the microcapsule herbal powder prepared in step S3, add 35 kg of water after mixing to obtain a stock solution, and then fill it after UHT sterilization to obtain a lung-moistening and cough-relieving herbal compound drink.

[0029] Example 2 A preparation process of a lung-moistening and cough-relieving herbal compound drink of medicinal and edible homology, comprising the following steps: S1, preparation: prepare 20kg pear juice concentrate, 15kg oligofructose syrup, 12kg loquat juice concentrate, 3kg tangerine peel, 2kg purslane, 4kg lily, 3kg licorice, 2kg polygonatum, 1kg radish seeds, 2kg platycodon, 1kg almond, 3kg ebony, 4kg bergamot, 4kg momordica, 1kg houttuynia, 1kg mulberry leaf, 0.5kg emblica, 1kg lotus seed, 2kg fresh reed root, 1kg dandelion as raw materials, set aside; Wherein, pear concentrated juice is prepared by the following method: After washing the pears, adding 1 weight times of water, stirring and crushing, then adding pectinase and cellulase for enzymolysis reaction, the enzymolysis temperature is 40°C, the enzymolysis time is 40 minutes, and the amount of pectinase added is 3wt% of the pears, and the mass ratio of pectinase to cellulase added is 1:0.6, crushing and juicing again, then filtering, vacuum concentrating to a juice concentration of 75%, decolorizing, sterilizing and packaging to obtain pear concentrated juice; S2, 3 kg of dried tangerine peel, 4 kg of lily, 3 kg of liquorice, 1 kg of houttuynia, 2 kg of platycodon, 1 kg of radish seeds and 1 kg of almond are mixed to obtain raw material A, and then raw material A is soaked in 8 times the mass of water for 30 min, and then boiled over high heat and simmered over low heat for 2 h, filtered to remove the residue, and herbal essence A is obtained; S3, concentrating the herbal essence A in step S2 to 1 / 3 of the original volume, and then performing inclusion treatment to obtain microcapsule herbal powder, specifically comprising the following steps: S3-1, the prepared herbal essence A is concentrated to 1 / 3 of the original volume, and then mixed with porous starch and microcrystalline cellulose, and pressurized and impregnated for 90 minutes under a pressure of 0.8 MPa, and then dried to obtain herbal essence powder, wherein the addition amount of porous starch and microcrystalline cellulose is 1:1, and the addition amount of porous starch is 5wt% of the herbal essence A; S3-2, mixing octenyl succinate starch ester and water in a mass ratio of 1:4 to obtain an inner wall material solution, spray-drying the inner wall material solution on the herbal essence powder obtained in step S3-1 to form herbal powder, wherein the mass ratio of the inner wall material solution to the herbal essence powder is 1:1.2; S3-3, dissolving soybean lecithin in ethanol to obtain an oil phase solution, and then dissolving hydroxypropyl β-cyclodextrin and the herbal powder obtained in step S3-2 in water to obtain an aqueous phase solution, wherein the added mass ratio of soybean lecithin to ethanol is 1:2, the added amount of hydroxypropyl β-cyclodextrin is 3wt% of the herbal powder, and the added amount of water is 4 times the mass of the herbal powder; S3-4, mixing the aqueous phase solution and the oil phase solution in a mass ratio of 1:0.8, homogenizing (homogenizing pressure 20 MPa), and then spray drying to obtain microcapsule herbal powder; S4, 2kg of purslane, 2kg of polygonatum, 3kg of ebony, 4kg of bergamot, 4kg of monk fruit, 1kg of mulberry leaf, 0.5kg of emblica, 1kg of lotus seed, 2kg of fresh reed root, and 1kg of dandelion are mixed to obtain raw material B, and then raw material B is soaked in 8 times the mass of water for 30min, then boiled over high heat and simmered over low heat for 2h, filtered to remove the residue, and then concentrated to obtain a herbal extract; S5. Mix the herbal extract obtained in step S4 with 20 kg of pear concentrated juice, 12 kg of loquat concentrated juice and 15 kg of oligofructose syrup, add the microcapsule herbal powder prepared in step S3, add 30 kg of water after mixing to obtain a stock solution, and then fill it after UHT sterilization to obtain a lung-moistening and cough-relieving herbal compound drink.

[0030] Example 3 A preparation process of a lung-moistening and cough-relieving herbal compound drink of medicinal and edible homology, comprising the following steps: S1, preparation: prepare 30kg pear juice concentrate, 25kg oligofructose syrup, 20kg loquat juice concentrate, 5kg tangerine peel, 6kg purslane, 10kg lily, 6kg liquorice, 5kg polygonatum, 4kg radish seeds, 5kg platycodon, 3kg almond, 6kg ebony, 8kg bergamot, 8kg momordica grosvenori, 3kg houttuynia, 3kg mulberry leaf, 3kg emblica, 4kg lotus seeds, 5kg fresh reed root, 3kg dandelion as raw materials, set aside; Wherein, pear concentrated juice is prepared by the following method: After washing the pears, adding 2 times of water by mass, stirring and crushing, then adding pectinase and cellulase for enzymolysis reaction, the enzymolysis temperature is 50°C, the enzymolysis time is 30 minutes, and the amount of pectinase added is 5wt% of the pears, and the mass ratio of pectinase to cellulase added is 1:0.8, crushing and juicing again, then filtering, vacuum concentrating to a juice concentration of 75%, decolorizing, sterilizing and packaging to obtain pear concentrated juice; S2, 5 kg of dried tangerine peel, 10 kg of lily, 6 kg of liquorice, 3 kg of houttuynia, 5 kg of platycodon, 4 kg of radish seeds and 3 kg of almonds were mixed to obtain raw material A, and then raw material A was soaked in 10 times the mass of water for 40 min, and then boiled over high heat and simmered over low heat for 3 h, filtered to remove the residue, and obtained herbal essence A; S3, concentrating the herbal essence A in step S2 to 1 / 3 of the original volume, and then performing inclusion treatment to obtain microcapsule herbal powder, specifically comprising the following steps: S3-1, the prepared herbal essence A is concentrated to 1 / 3 of the original volume, and then mixed with porous starch and microcrystalline cellulose, and pressurized and impregnated for 60 minutes under a pressure of 1 MPa, and then dried to obtain herbal essence powder, wherein the addition amount of porous starch and microcrystalline cellulose is 1:1.2, and the addition amount of porous starch is 8wt% of the herbal essence A; S3-2, mixing octenyl succinate starch ester and water in a mass ratio of 1:5 to obtain an inner wall material solution, spray-drying the inner wall material solution on the herbal essence powder obtained in step S3-1 to form herbal powder, wherein the mass ratio of the inner wall material solution to the herbal essence powder is 1:1.4; S3-3, dissolving soybean lecithin in ethanol to obtain an oil phase solution, and then dissolving hydroxypropyl β-cyclodextrin and the herbal powder obtained in step S3-2 in water to obtain an aqueous phase solution, wherein the added mass ratio of soybean lecithin to ethanol is 1:3, the added amount of hydroxypropyl β-cyclodextrin is 5wt% of the herbal powder, and the added amount of water is 6 times the mass of the herbal powder; S3-4, mixing the aqueous phase solution and the oil phase solution in a mass ratio of 1:1.2, homogenizing (homogenizing pressure 20 MPa), and then spray drying to obtain microcapsule herbal powder; S4, 6kg of purslane, 5kg of polygonatum, 6kg of ebony, 8kg of bergamot, 8kg of monk fruit, 3kg of mulberry leaf, 3kg of emblica, 4kg of lotus seed, 5kg of fresh reed root, and 3kg of dandelion are mixed to obtain raw material B, and then raw material B is soaked in 10 times the mass of water for 40min, and then boiled over high heat and simmered over low heat for 3h, filtered to remove the residue, and then concentrated to obtain a herbal extract; S5. Mix the herbal extract obtained in step S4 with 30 kg of pear concentrated juice, 20 kg of loquat concentrated juice and 25 kg of oligofructose syrup, add the microcapsule herbal powder prepared in step S3, add 40 kg of water after mixing to obtain a stock solution, and then fill it after UHT sterilization to obtain a lung-moistening and cough-relieving herbal compound drink.

[0031] Example 4 A preparation process of a lung-moistening and cough-relieving herbal composite drink of medicinal and edible properties is carried out according to the method in Example 1, except that step S3-2 is not performed in step S3, the herbal essence powder prepared in step S3-1 is directly dissolved in water with hydroxypropyl β-cyclodextrin in step S3-3, that is, step S3-2 is not performed, and an equal amount of herbal powder in S3-3 is replaced by the herbal essence powder in step S1.

[0032] Example 5 A preparation process of a lung-moistening and cough-relieving herbal composite drink of medicinal and edible properties is carried out according to the method in Example 1, except that hydroxypropyl β-cyclodextrin is not added in step S3-3.

[0033] Example 6 A preparation process of a lung-moistening and cough-relieving herbal composite drink of medicinal and edible properties is carried out according to the method in Example 1, except that, when raw material A is soaked in water in step S2, a ternary low eutectic solvent formed by heating betaine, citric acid and xylitol at a molar ratio of 1:1.6:1.1 at 85°C is also added, and the amount of the ternary low eutectic solvent added is 0.2wt% of the amount of raw material A added, and the mixture is boiled over high heat and then simmered over low heat for 1h.

[0034] Example 7 A preparation process of a lung-moistening and cough-relieving herbal composite drink of medicinal and edible properties is carried out according to the method in Example 1, except that, when raw material A is soaked in water in step S2, a ternary low eutectic solvent formed by heating betaine, citric acid and xylitol at a molar ratio of 1:1.5:1 at 85°C is also added, and the amount of the ternary low eutectic solvent added is 0.1wt% of the amount of raw material A added, and the mixture is boiled over high heat and then decocted over low heat for 40 minutes.

[0035] Example 8 A preparation process of a lung-moistening and cough-relieving herbal composite drink of medicinal and edible properties is carried out according to the method in Example 1, except that, when raw material A is soaked in water in step S2, a ternary low eutectic solvent formed by heating betaine, citric acid and xylitol at a molar ratio of 1:1.8:1.2 at 85°C is also added, and the amount of the ternary low eutectic solvent added is 0.3wt% of the amount of raw material A added, and the mixture is boiled over high heat and then simmered over low heat for 1 hour.

[0036] Example 9 A preparation process of a lung-moistening and cough-relieving herbal composite drink of medicinal and edible properties is carried out according to the method in Example 6, except that in step S2, the low eutectic solvent is a binary low eutectic solvent prepared by mixing betaine and citric acid in a molar ratio of 1:1.6, and the solution is boiled over high heat and then simmered over low heat for 1 hour.

[0037] Example 10 A preparation process of a lung-moistening and cough-relieving herbal composite drink of medicinal and edible properties is carried out according to the method in Example 6, except that in step S2, the low eutectic solvent is a binary low eutectic solvent prepared by mixing betaine and xylitol in a molar ratio of 1:1.1, and the solution is boiled over high heat and then simmered over low heat for 1 hour.

[0038] Embodiment 11 A preparation process of a lung-moistening and cough-relieving herbal composite drink of medicinal and edible properties is carried out according to the method in Example 6, except that in step S2, an equal amount of xylitol in the ternary low eutectic solvent is replaced by glucose, and the drink is boiled over high heat and then simmered over low heat for 1 hour.

[0039] Comparative Example 1 A preparation process of a lung-moistening and cough-relieving herbal composite drink of both medicinal and edible properties is carried out according to the method in Example 1, except that step S3 is not performed, and the microcapsule herbal powder in step S5 is replaced by the herbal essence A prepared in step S2.

[0040] Performance Testing 1. Taste evaluation The compound drinks prepared in the embodiments and comparative examples were evaluated for taste. The evaluation method was to select 10 people in each group to evaluate the taste of the compound drinks. After tasting, the sweetness and acceptability of the compound drinks were evaluated and scored according to the following evaluation criteria. Finally, the average score was calculated. The evaluation criteria are shown in Table 1 below, and the evaluation results are shown in Table 2 below.

[0041] 2. Stability test The composite drinks prepared in the examples and comparative examples of the present application were left to stand, and the time for sedimentation or stratification to occur was counted. In addition, the composite drinks after sedimentation were left to stand for 20 days and then rotated at a speed of 20 rpm to observe the time required for redispersion. The test results are shown in Table 2 below.

[0042] Table 1: Evaluation Criteria Evaluation score Sweet taste, no bitter taste of Chinese herbal medicine, high acceptance 7-10 points It tastes sweet, with a slight bitter taste of Chinese herbal medicine, which is acceptable 4-6 points It tastes bitter like Chinese herbal medicine and has a slight fishy smell, which is not acceptable. 0-3 points Table 2: Test items Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Taste score / points 9.4 8.8 9.1 8.1 8.4 9.7 Stratification time / d 68 62 65 52 55 78 Dispersion time / s 15 18 16 20 21 12 Test items Example 7 Example 8 Example 9 Example 10 Embodiment 11 Comparative Example 1 Taste score / points 9.6 9.7 9.5 9.5 9.4 5.6 Stratification time / d 75 77 70 71 72 45 Dispersion time / s 13 13 14 15 14 42 Referring to the test results in Table 2 above, the composite drink prepared in the embodiment of the present application has a good taste, is easy to accept, and has good storage stability and redispersibility. In combination with the test results of Example 1, Example 4 and Example 5, when the microcapsule is formed without forming an inner wall material to form a transition effect, its stability and redispersibility are reduced, and its taste is also significantly reduced. In combination with the outer wall material in Example 5, when hydroxypropyl β-cyclodextrin is not added, its coating effect is reduced, and the final stability and taste are reduced. Combined with the test results of Examples 6-8, when a low eutectic solvent is added when the raw materials such as tangerine peel are soaked before boiling, it can be seen that the subsequent boiling time is shortened, and its taste is further improved, which may affect the dissolution of the active substance, and its dispersibility is significantly improved, reducing the sedimentation of the active substance due to high temperature degradation. Combined with the test results of Examples 9-11, when a binary low eutectic solvent is selected, its stability is reduced. Referring to the test results of Comparative Example 1, when the Chinese herbal medicine in Comparative Example 1 was not processed by the traditional water decoction method, the taste evaluation was low and the stability was also reduced.

[0043] Finally, the compound drink prepared in this application is used to treat relevant patients, and the time required for the coughing frequency of the patients to be reduced to half after drinking the compound drink is counted. Each group of compound drinks has 20 groups of efficacy data, and the average value is calculated. The statistics are performed to observe the efficacy. The statistical results are shown in Table 3 below.

[0044] Table 3: Test items Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Time required / h 42 46 44 48 50 20 Test items Example 7 Example 8 Example 9 Example 10 Embodiment 11 Comparative Example 1 Time required / h 22 21 26 27 25 54 Combined with the statistical results of Table 3 above, it can be seen that the cough intensity and frequency of the composite drink in the present application have been reduced to half on average 2 days after drinking, and even reduced to half in about 1 day. Combined with the test results in Comparative Example 1, the composite drink prepared by traditional water decoction requires a longer course of treatment. Combined with the test results of Example 1, Example 4 and Example 5, the use of microcapsules in Example 1 may be due to the sustained release of its effective substances, which lasts longer and has better efficacy than Comparative Example 1. In Examples 4 and 5, the embedding and dispersion effects are reduced, and the efficacy is also reduced. Referring to the test results of Examples 6-8, when a low eutectic solvent is added during soaking, the subsequent decoction time is reduced to reduce the loss of its active ingredients, and the final efficacy is significantly improved. When a binary low eutectic solvent is used in Examples 9-11, the dissolution effect is affected, and the final efficacy is reduced compared to Example 6.

[0045] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A preparation process of a lung-moistening and cough-relieving herbal compound drink, characterized in that: The following steps are involved: S1. Prepare materials: prepare pear concentrated juice, oligofructose syrup, loquat concentrated juice, tangerine peel, purslane, lily, licorice, polygonatum, radish seed, platycodon, almond, ebony, bergamot, monk fruit, houttuynia, mulberry leaf, emblica, lotus seed, fresh reed root, and dandelion as raw materials and set aside; S2, mixing tangerine peel, lily, liquorice, houttuynia, platycodon, radish seed and almond, soaking in water, then boiling over high heat and then decocting over low heat, filtering to remove the residue, and preparing herbal essence A; S3, concentrating the herbal essence A and performing inclusion treatment to obtain microcapsule herbal powder; S4, mixing purslane, polygonatum, ebony, bergamot, monk fruit, mulberry leaf, emblica, lotus seed, fresh reed root and dandelion, soaking them in water, then boiling them over high heat and then decocting them over low heat, filtering to remove the residue, and then concentrating to obtain a herbal extract; S5. Mix the herbal extract with pear concentrate juice, loquat concentrate juice and oligofructose syrup, add microcapsule herbal powder, mix and add water to obtain the stock solution, then sterilize and fill it to obtain the lung-moistening and cough-relieving herbal compound drink.

2. The preparation process of the lung-moistening and cough-relieving herbal compound drink according to claim 1, characterized in that: The specific operations of step S3 are: S3-1, concentrating the prepared herbal essence A, mixing it with porous starch and microcrystalline cellulose, impregnating it under pressure, and then drying it to obtain herbal essence powder; S3-2, mixing octenyl succinic acid starch ester with water to prepare an inner wall material solution, and spray-drying the inner wall material solution on the herbal essence powder to form herbal powder; S3-3, dissolving soybean lecithin in ethanol to prepare an oil phase solution, and then dissolving hydroxypropyl β-cyclodextrin and herbal powder in water to prepare an aqueous phase solution; S3-4, mixing the aqueous phase solution and the oil phase solution, homogenizing them, and then spray drying them to obtain microcapsule herbal powder, and then performing the operation of step S5 on the microcapsule herbal powder.

3. The preparation process of the lung-moistening and cough-relieving herbal compound drink according to claim 2, characterized in that: In step S3-1, the pressurized impregnation parameters are: pressure of 0.8-1 MPa, and impregnation time of 60-90 min.

4. The preparation process of the lung-moistening and cough-relieving herbal compound drink according to claim 2, characterized in that: In step S3-1, the addition amount of porous starch and microcrystalline cellulose is 1:(1-1.2), and the addition amount of porous starch is 5-8wt% of the herbal essence A; In step S3-2, the mass ratio of octenyl succinate starch ester to water is 1:(4-5), and the mass ratio of the inner wall material solution to the herbal essence powder is 1:(1.2-1.4); In step S3-3, the mass ratio of soybean lecithin to ethanol is 1:(2-3), the amount of hydroxypropyl β-cyclodextrin added is 3-5wt% of the herbal powder, and the amount of water added is 4-6 times the mass of the herbal powder; the mass ratio of the oil phase solution to the water phase solution is 1:(0.8-1.2).

5. The preparation process of the lung-moistening and cough-relieving herbal compound drink of claim 1, characterized in that: Step S2: Tangerine peel, lily, liquorice, houttuynia, platycodon, radish seed and almond are mixed to obtain a herbal raw material, and then a ternary low eutectic solvent formed by betaine, citric acid and xylitol is added when the herbal raw material is soaked in water.

6. The preparation process of the lung-moistening and cough-relieving herbal compound drink according to claim 5, characterized in that: The ternary low eutectic solvent is prepared from betaine, citric acid and xylitol in a molar ratio of 1:(1.5-1.8):(1-1.2), and the added amount of the ternary low eutectic solvent is 0.1-0.3wt% of the added amount of the herbal raw material.

7. The preparation process of the lung-moistening and cough-relieving herbal compound drink according to claim 1, characterized in that: The pear concentrated juice is prepared by washing the pears, stirring and crushing them, adding pectinase and cellulase for enzymolysis reaction, crushing and juicing them again, filtering, vacuum concentrating, decolorizing, sterilizing and packaging to obtain the pear concentrated juice.

8. The preparation process of the lung-moistening and cough-relieving herbal compound drink according to claim 7, characterized in that: During the preparation of pear concentrated juice, the enzymatic hydrolysis temperature is 40-50°C, the enzymatic hydrolysis time is 30-40min, and the added amount of pectinase is 3-5wt% of the pear, and the added mass ratio of pectinase to cellulase is 1:(0.6-0.8).

9. The preparation process of the lung-moistening and cough-relieving herbal compound drink according to claim 1, characterized in that: In step S1, the raw materials are prepared according to the following weight parts: 20-30 parts of pear concentrated juice, 15-25 parts of oligofructose syrup, 12-20 parts of loquat concentrated juice, 3-5 parts of tangerine peel, 2-6 parts of purslane, 4-10 parts of lily, 3-6 parts of liquorice, 2-5 parts of polygonatum, 1-4 parts of radish seeds, 2-5 parts of platycodon, 1-3 parts of almonds, 3-6 parts of ebony, 4-8 parts of bergamot, 4-8 parts of monk fruit, 1-3 parts of houttuynia, 1-3 parts of mulberry leaves, 0.5-3 parts of emblica, 1-4 parts of lotus seeds, 2-5 parts of fresh reed roots, and 1-3 parts of dandelions; the amount of water added in step S5 is 30-40 parts.

10. A lung-moistening and cough-relieving herbal compound drink having both medicinal and edible properties, prepared by the preparation method as described in any one of claims 1 to 9.