Medicinal and edible herbal composite beverage capable of tonifying spleen and promoting appetite and production process thereof

Abstract

The invention relates to the technical field of nutritional health-care foods, and particularly discloses a spleen-tonifying and appetite-promoting medicinal and edible herbal composite beverage and a production process thereof. The spleen-tonifying and appetite-promoting medicinal and edible herbal composite drink comprises the following raw materials in percentage by weight: 10-15% of hawthorn concentrated juice, 3-5% of fructo-oligosaccharide, 2-3% of endothelium corneum gigeriae galli, 2-3% of malt, 1-2% of smoked plum, 0.5-1% of pericarpium citri reticulatae, 0.5-1% of semen coicis, 0.5-1% of fingered citron, 0.3-0.5% of fructus amomi, 0.3-0.5% of white hyacinth bean, 0.3-0.5% of gordon euryale seed, 0.3-0.5% of lotus seed, 0.003-0.005% of acidity regulator, 3-5% of chitosan and the balance of water. The chitosan is flocculated with endothelium corneum gigeriae galli, malt, coix seeds, white hyacinth beans, gordon euryale seeds and lotus seeds in advance; the invention relates to a medicinal and edible herbal composite drink for tonifying spleen and appetizing. Digestion and absorption of food are enhanced, dyspepsia is improved, and spleen and stomach functions are enhanced.

Description

Technical Field

[0001] The present application relates to the technical field of nutritional health food, and in particular to a spleen-strengthening and appetite-stimulating herbal compound drink of both medicinal and edible properties and a production process thereof. Background Art

[0002] Herbal compound drinks that are both medicinal and edible play an increasingly important role in modern health care. Through the effective ingredients of natural plants, they play a positive role in strengthening physical fitness and regulating functions. This type of drink can not only meet the daily needs of the public for health preservation, but also, to a certain extent, prevent diseases and regulate the body. In recent years, with the improvement of living standards, people's demand for health preservation has increased day by day. Herbal compound drinks are favored by the market due to their good efficacy and convenient form of administration.

[0003] Among the existing herbal compound drink formulas, most focus on supplementing nutrients such as vitamins and minerals, but lack targeted formulas to solve problems such as indigestion and weak spleen and stomach. In particular, the choice of drinks for promoting appetite and regulating gastrointestinal health is limited. Traditional spleen-strengthening and appetite-stimulating ingredients such as hawthorn are mainly used, but the functions and effects of directly made drinks are relatively simple, and they are prone to high acidity or high sweetness, which has a certain irritating effect on the stomach and is not conducive to long-term consumption. Summary of the invention

[0004] In order to improve the function and taste of existing appetizer drinks, the present application provides a spleen-strengthening and appetite-stimulating herbal compound drink of medicinal and edible homology and a production process thereof.

[0005] In the first aspect, the present application provides a spleen-strengthening and appetite-stimulating herbal compound drink with both medicinal and edible properties, adopting the following technical scheme: a spleen-strengthening and appetite-stimulating herbal compound drink with both medicinal and edible properties, comprising the following raw materials in weight ratio: 10-15% hawthorn concentrated juice, 3-5% oligofructose, 2-3% chicken's gizzard lining, 2-3% malt, 1-2% black plum, 0.5-1% tangerine peel, 0.5-1% coix seed, 0.5-1% bergamot, 0.3-0.5% amomum, 0.3-0.5% white hyacinth bean, 0.3-0.5% euryale ferox, 0.3-0.5% lotus seed, 0.003-0.005% acidity regulator, 3-5% chitosan, and the remainder water; the chitosan is pre-flocculated with chicken's gizzard lining, malt, coix seed, white hyacinth bean, euryale ferox, and lotus seed.

[0006] By adopting the above technical scheme, hawthorn concentrated juice can promote gastric juice secretion and enhance digestive enzyme activity, while chicken gizzard lining and malt contain rich digestive enzymes, which can promote the decomposition of starch and protein. The three work together to significantly enhance the digestion and absorption of food and improve indigestion. Oligofructose, as a prebiotic, can promote the growth of beneficial bacteria in the intestine and improve the balance of intestinal microecology. Hawthorn concentrated juice and chicken gizzard lining can promote the secretion of digestive enzymes and enhance gastrointestinal motility. The three work together to improve intestinal function and promote the digestion and absorption of food. Tangerine peel, bergamot, and Amomum villosum all have the effects of regulating qi and strengthening the spleen, drying dampness and resolving phlegm, can promote the secretion of digestive juice, enhance gastrointestinal motility, and have certain anti-inflammatory and antioxidant effects. Coix seeds, white lentils, Euryale ferox, and lotus seeds all have the effects of strengthening the spleen and removing dampness, clearing away heat and detoxifying, can promote the discharge of moisture in the body, improve indigestion, and enhance spleen and stomach function. Black plum has the effects of astringing the lungs and relieving cough, astringing the intestines and relieving diarrhea, promoting fluid production and quenching thirst. It can regulate intestinal function and promote the secretion of digestive juice. It also has certain antibacterial effects and the function of regulating taste, making the compound drink moderately sweet and sour and improving the taste of the compound drink.

[0007] Chicken gizzard lining, malt, coix seed, white lentil, gorgon fruit, lotus seed are not easy to completely dissolve in the compound drink, and are easy to form precipitation, which affects the taste and appearance. Chitosan and chicken gizzard lining, malt, coix seed, white lentil, gorgon fruit, lotus seed are pre-flocculated. Chitosan can interact with the particles in the liquid to form a particle-polymer-particle bridge, so that the particles settle, thereby reducing the precipitation in the compound drink. Chitosan can form a stable flocculation system in the compound drink system, increase the concentration of the compound drink, and make it difficult for the suspended particulate matter in the compound drink system to settle, thereby reducing the precipitation in the compound drink. At the same time, chitosan can inhibit the growth of microorganisms and reduce oxidation reactions, reduce the phenomenon of oxidation and deterioration of hawthorn concentrated juice, and reduce the phenomenon of deterioration of various components in the drink system due to microbial growth.

[0008] Preferably, the compound beverage raw material further comprises 0.2-0.3% by weight of chrysanthemum extract and 0.3-0.5% by weight of a compound stabilizer.

[0009] By adopting the above technical scheme, chrysanthemum extract is added to the raw materials of the compound drink, which can enhance the heat-clearing and detoxifying, anti-oxidation and anti-inflammatory effects of the compound drink, improve indigestion, and reduce gastrointestinal inflammation. At the same time, chrysanthemum extract has a calming and soothing effect, can relieve indigestion caused by mental tension and stress, help improve sleep quality, and thus indirectly promote digestive function.

[0010] Preferably, the composite stabilizer is sodium carboxymethyl cellulose and sodium citrate.

[0011] By adopting the above technical solution, sodium carboxymethyl cellulose has good thickening and stabilizing effects, can form a stable colloidal solution, increase the viscosity of the beverage, prevent the precipitation of other herbal ingredients, and maintain the uniformity and stability of the beverage. Sodium carboxymethyl cellulose and sodium citrate can improve the taste of the beverage, can adjust the pH of the beverage, and make the beverage more refreshing. At the same time, sodium carboxymethyl cellulose and sodium citrate can also inhibit the growth of microorganisms, extend the shelf life of the beverage, improve intestinal peristalsis, and improve indigestion.

[0012] Preferably, the acidity regulator is one of citric acid and apple juice concentrate.

[0013] Preferably, the method for preparing the concentrated hawthorn juice comprises the following specific steps: Fresh hawthorn is soaked, sprayed, pre-cooked and softened at a pre-cooking temperature of 85-95° C. for 6-8 minutes, crushed and cored, liquefied by adding enzymes, centrifuged, filtered using an ultrafiltration membrane with a pore size of 0.3-0.5 μm, and then concentrated and sterilized in three stages to obtain hawthorn concentrated juice.

[0014] By adopting the above technical scheme, fresh hawthorn is pre-cooked and softened at 85-95℃, and the cell wall of hawthorn is softened by high temperature, which is convenient for subsequent crushing and de-nucleation. At the same time, high temperature can kill microorganisms on the surface of hawthorn, improving the safety of hawthorn concentrated juice. Impurities and microorganisms in hawthorn are filtered out by ultrafiltration membrane with a pore size of 0.3-0.5μm, improving the purity and safety of hawthorn concentrated juice. By combining pre-cooking and softening, crushing and de-nucleation, enzyme liquefaction, centrifugation, ultrafiltration membrane filtration and three-stage concentration process, the effective ingredients in hawthorn can be effectively extracted, the organic acids, enzymes and dietary fiber in hawthorn can be retained, the balance of gastrointestinal flora can be improved, and the digestive function of the gastrointestinal tract can be enhanced.

[0015] Preferably, the three-stage concentration is primary concentration, secondary concentration and tertiary concentration in sequence, the primary concentration temperature is 85-90°C, the secondary concentration temperature is 65-75°C, and the tertiary concentration temperature is 55-60°C.

[0016] By adopting the above technical scheme, the primary concentration at 85-90℃ mainly evaporates a large amount of water in the hawthorn juice by heating, thereby increasing the concentration of the hawthorn concentrated juice. The primary concentration is usually carried out at a higher temperature to accelerate the evaporation rate. The secondary concentration at 65-75℃ further increases the concentration of the hawthorn concentrated juice on the basis of the primary concentration, but the temperature is lower than the primary concentration to reduce the damage to the flavor and nutrients in the hawthorn juice. The tertiary concentration at 55-60℃ further increases the concentration of the hawthorn concentrated juice while ensuring the quality of the hawthorn concentrated juice. The tertiary concentration process gradually lowers the temperature to achieve efficient concentration of the hawthorn concentrated juice, while retaining the original flavor and nutrients of the hawthorn juice, ensuring the quality and stability of the hawthorn concentrated juice.

[0017] In the second aspect, the present application provides a production process of a spleen-strengthening and appetite-stimulating herbal compound drink of medicinal and edible homology, which adopts the following technical solution: A production process of a spleen-strengthening and appetite-stimulating herbal compound drink of medicinal and edible origin, comprising the following specific steps: Chitosan, chicken gizzard lining, malt, coix seed, white hyacinth bean, Euryale ferox, lotus seed and water are flocculated at 3-5°C for 3-5h in advance, the clear liquid is filtered and then mixed with hawthorn concentrate juice, oligofructose, black plum, tangerine peel, bergamot and amomum villosum, warm boiled water is added to blend until dissolved, then acidity regulator is added and stirred evenly, finally filling, sealing and high temperature sterilization are carried out to obtain a spleen-strengthening and appetite-stimulating herbal compound drink with both medicinal and edible properties.

[0018] By adopting the above technical scheme, the prepared compound drink has good flavor, and at the same time enhances the digestion and absorption of food, improves indigestion, and has the effect of appetizing and strengthening the spleen.

[0019] Preferably, the sterilization method is steam sterilization, the sterilization temperature is 120-150° C., and the sterilization time is 15-30 min.

[0020] In summary, this application has the following beneficial effects: 1. Since the present application adopts hawthorn concentrated juice, chicken gizzard lining and malt to promote gastric juice secretion and enhance gastrointestinal motility, tangerine peel, bergamot and amomum villosum all have the effects of regulating qi and strengthening the spleen, drying dampness and resolving phlegm, coix seed, white hyacinth bean, euryale ferox and lotus seed have the effects of strengthening the spleen and removing dampness, clearing away heat and detoxifying, improving indigestion and enhancing spleen and stomach function.

[0021] 2. In this application, the temperature is gradually reduced in three stages to gradually increase the concentration of the hawthorn concentrated juice, thereby achieving efficient concentration of the hawthorn concentrated juice and retaining the original flavor and nutrients of the hawthorn juice. At the same time, fresh hawthorns are pre-cooked and softened at 85-95°C and filtered through an ultrafiltration membrane to filter out impurities and microorganisms in the hawthorns, thereby improving the purity of the hawthorn concentrated juice. DETAILED DESCRIPTION

[0022] The present application is further described in detail below with reference to the embodiments.

[0023] All raw materials in the examples are commercially available. Example

[0024] Example 1 The present embodiment provides a spleen-strengthening and appetite-stimulating herbal compound drink of medicinal and edible properties, comprising the following raw materials in weight ratio: 13% of hawthorn concentrated juice, 4% of oligofructose, 2.5% of chicken gizzard lining, 2.5% of malt, 1.5% of black plum, 0.8% of dried orange peel, 0.8% of coix seed, 0.8% of bergamot, 0.4% of amomum villosum, 0.4% of white hyacinth bean, 0.45% of Euryale ferox, 0.4% of lotus seed, 0.004% of acidity regulator, 4% of chitosan, and 100% of water. The hawthorn concentrated juice is common commercially available hawthorn juice.

[0025] The production process of the spleen-strengthening and appetite-stimulating herbal compound drink with medicinal and edible properties comprises the following specific steps: Chitosan, chicken gizzard lining, malt, coix seed, white hyacinth bean, Euryale ferox, lotus seed and water are flocculated at 4°C for 4 hours in advance, the clear liquid is filtered and then mixed with hawthorn concentrate juice, oligofructose, black plum, tangerine peel, bergamot and amomum villosum, and 60°C warm boiled water is added to blend until dissolved, and then the acidity regulator is added and stirred evenly, and finally the mixture is filled and sealed, and steam sterilized at 130°C for 20 minutes to obtain a spleen-strengthening and appetite-stimulating herbal compound drink with both medicinal and edible properties.

[0026] Example 2 The difference between Example 2 and Example 1 is that the herbal compound drink for strengthening the spleen and appetizing and being both medicinal and edible comprises the following raw materials in weight ratio: 10% hawthorn concentrated juice, 5% oligofructose, 2% chicken gizzard lining, 3% malt, 1% black plum, 1% tangerine peel, 0.5% coix seed, 1% bergamot, 0.3% amomum, 0.5% white hyacinth bean, 0.3% Euryale ferox, 0.5% lotus seed, 0.003% acidity regulator, 3% chitosan, and 100% water.

[0027] Example 3 The difference between Example 3 and Example 1 is that the herbal compound drink for strengthening the spleen and appetizing and having both medicinal and edible properties comprises the following raw materials in weight ratio: 15% hawthorn concentrated juice, 3% oligofructose, 3% chicken gizzard lining, 2% malt, 2% black plum, 0.5% tangerine peel, 1% coix seed, 0.5% bergamot, 0.5% amomum, 0.3% white hyacinth bean, 0.5% euryale seed, 0.3% lotus seed, 0.005% acidity regulator, 5% chitosan, and 100% water.

[0028] Example 4 The difference between Example 4 and Example 1 is that the herbal compound drink for strengthening the spleen and appetizing and being both medicinal and edible comprises the following raw materials in weight ratio: 13% hawthorn concentrated juice, 4% oligofructose, 2.5% chicken gizzard lining, 2.5% malt, 1.5% black plum, 0.8% tangerine peel, 0.8% coix seed, 0.8% bergamot, 0.4% amomum, 0.4% white hyacinth bean, 0.45% Euryale ferox, 0.4% lotus seed, 0.004% acidity regulator, 0.25% chrysanthemum extract, 4% chitosan, and 100% water.

[0029] The production process of the spleen-strengthening and appetite-stimulating herbal compound drink with medicinal and edible properties comprises the following specific steps: Chitosan, chicken gizzard lining, malt, coix seed, white hyacinth bean, Euryale ferox, lotus seed and water are flocculated at 4°C for 4 hours in advance, the clear liquid is filtered and then mixed with hawthorn concentrate juice, oligofructose, black plum, tangerine peel, bergamot, amomum villosum and chrysanthemum extract, added with 60°C warm boiled water to blend until dissolved, then added with acidity regulator and stirred evenly, finally filled and sealed, and steam sterilized at 130°C for 20 minutes to obtain a spleen-strengthening and appetite-stimulating herbal compound drink with both medicinal and edible properties.

[0030] Example 5 The difference between Example 5 and Example 4 is that the herbal compound drink for strengthening spleen and stimulating appetite includes the following raw materials in weight ratio: 13% of hawthorn concentrated juice, 4% of oligofructose, 2.5% of chicken gizzard lining, 2.5% of malt, 1.5% of black plum, 0.8% of dried orange peel, 0.8% of coix seed, 0.8% of bergamot, 0.4% of amomum villosum, 0.4% of white hyacinth bean, 0.45% of Euryale ferox, 0.4% of lotus seed, 0.004% of acidity regulator, 0.4% of compound stabilizer, 0.25% of chrysanthemum extract, 4% of chitosan, and 100% of water. The compound stabilizer is sodium carboxymethyl cellulose.

[0031] The production process of the spleen-strengthening and appetite-stimulating herbal compound drink with medicinal and edible properties comprises the following specific steps: Chitosan, chicken gizzard lining, malt, coix seed, white hyacinth bean, Euryale ferox, lotus seed and water are flocculated at 4°C for 4 hours in advance, the clear liquid is filtered and then mixed with hawthorn concentrate juice, oligofructose, black plum, tangerine peel, bergamot, amomum villosum, chrysanthemum extract and a composite stabilizer, and 60°C warm boiled water is added to blend until dissolved, and then the acidity regulator is added and stirred evenly, and finally the mixture is filled and sealed, and steam sterilized at 130°C for 20 minutes to obtain a spleen-strengthening and appetite-stimulating herbal composite drink of both medicine and food.

[0032] Example 6 The difference between Example 6 and Example 5 is that the weight ratio of the chrysanthemum extract in the raw materials of the spleen-strengthening and appetite-stimulating herbal composite drink is 0.2%, and the weight ratio of the composite stabilizer is 0.5%.

[0033] Example 7 The difference between Example 7 and Example 5 is that the weight ratio of the chrysanthemum extract in the raw materials of the spleen-strengthening and appetite-stimulating herbal composite drink is 0.3%, and the weight ratio of the composite stabilizer is 0.3%.

[0034] Example 8 The difference between Example 8 and Example 5 is that the raw materials of the spleen-strengthening and appetite-stimulating herbal compound drink with both medicinal and edible properties come from different sources.

[0035] The production process of the spleen-strengthening and appetite-stimulating herbal compound drink with medicinal and edible properties comprises the following specific steps: S1: Soak and spray fresh hawthorn, pre-cook and soften at 90°C for 7 minutes, then crush and remove the core, add pectinase to liquefy, the added pectinase is 0.06% of the weight of the hawthorn material, centrifuge and filter with an ultrafiltration membrane with a pore size of 0.4μm, then carry out primary concentration at a temperature of 88°C, secondary concentration at a temperature of 70°C and tertiary concentration at a temperature of 58°C in sequence, and sterilize to obtain hawthorn concentrated juice.

[0036] S2: Pre-flocculate chitosan, chicken gizzard lining, malt, coix seed, white hyacinth bean, Euryale ferox, lotus seed and water at 4°C for 4 hours, filter and take the clear liquid, then mix it with hawthorn concentrate juice, oligofructose, black plum, tangerine peel, bergamot, amomum villosum, chrysanthemum extract and composite stabilizer, add 60°C warm boiled water to blend until dissolved, then add acidity regulator and stir evenly, finally fill and seal, steam sterilize at 130°C for 20 minutes, to obtain the spleen-strengthening and appetite-stimulating herbal composite drink of both medicine and food.

[0037] Comparative Example Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that the spleen-strengthening and appetite-stimulating herbal compound drink of both medicinal and edible properties comprises the following raw materials in the following weight ratios: 13% of hawthorn concentrated juice, 4% of oligofructose, and 100% of water.

[0038] Performance testing According to the spleen-strengthening and appetite-stimulating herbal composite drink provided in Examples 1-8 of the present application and Comparative Example 1, the following performance tests were performed, and the specific test results are shown in Table 1.

[0039] Detection Methods 1. Sensory Evaluation The spleen-strengthening and appetite-stimulating herbal compound drink prepared in the present application was given to 50 people for tasting, and they were scored according to a standard evaluation form, and the aroma, taste and color of the drink were scored in turn. The judges did not interfere with each other during the scoring process.

[0040] 2. Gastrointestinal Test 40 SD rats, purchased at about 6-8 weeks old and administered at 9-11 weeks old, were randomly divided into 4 groups, 10 rats in each group, namely experimental group A, experimental group B, experimental group C, and comparative experimental group D.

[0041] Experimental group A was intragastrically administered with the compound drink prepared in Example 1; Experimental group B was intragastrically administered with the compound drink prepared in Example 5; Experimental group C was intragastrically administered with the compound drink prepared in Example 8; The comparative experiment group D was intragastrically administered with the compound drink prepared in comparative example 1; The intragastric volume for each group was 10 mL / kg. The drug was administered from 8:00 to 12:00 every morning, and the dosage was adjusted according to the latest body weight.

[0042] On the day when the medication was completed, the feces of the animals were collected for intestinal flora genome analysis, and the difference in intestinal flora before and after oral administration of experimental group A, experimental group B, experimental group C, and comparative experimental group D was calculated.

[0043] Table 1: Performance test results data table Gastrointestinal test From the performance test results, it can be seen that the spleen-strengthening and appetite-stimulating herbal compound drink prepared in the present application has a good flavor and taste, with moderate sourness and sweetness. At the same time, it can significantly increase the number of lactobacilli and bifidobacteria in the intestines of mice, and has an improving effect on the intestinal flora of mice.

[0044] By comparing Example 8 with Example 1, it can be seen that the hawthorn concentrated juice prepared in Example 8 has a strong aroma after consumption, and the taste and flavor of the compound drink are significantly improved. At the same time, in the rat gastrointestinal test of Example 8, it can be seen that the compound drink provided by Example 8 can promote the growth of beneficial bacteria in the rat intestine, and the number of lactobacilli and bifidobacteria is significantly increased. It further illustrates that the preparation process of the hawthorn concentrated juice used in this application can effectively retain the beneficial components in hawthorn and improve the intestinal flora structure.

[0045] By comparing Comparative Example 1 with Example 1, it can be seen that although Comparative Example 1 uses a single hawthorn juice, although it still has a certain appetizing effect, the compound drink has a single taste, the intestinal microecological balance is poor, and it is not easy to consume too much.

[0046] 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 spleen-strengthening and appetite-stimulating herbal compound drink, characterized in that: The invention comprises the following raw materials in weight ratio: 10-15% of hawthorn concentrated juice, 3-5% of oligofructose, 2-3% of chicken's gizzard lining, 2-3% of malt, 1-2% of black plum, 0.5-1% of dried tangerine peel, 0.5-1% of coix seed, 0.5-1% of bergamot, 0.3-0.5% of amomum villosum, 0.3-0.5% of white hyacinth bean, 0.3-0.5% of euryale ferox, 0.3-0.5% of lotus seed, 0.003-0.005% of acidity regulator, 3-5% of chitosan and the balance of water; the chitosan is flocculated with chicken's gizzard lining, malt, coix seed, white hyacinth bean, euryale ferox and lotus seed in advance.

2. The herbal medicine and food composite drink for strengthening the spleen and stimulating appetite according to claim 1, characterized in that: The compound beverage raw material also includes 0.2-0.3% by weight of chrysanthemum extract and 0.3-0.5% by weight of a compound stabilizer.

3. The herbal medicine and food composite drink for strengthening the spleen and stimulating appetite according to claim 2, characterized in that: The composite stabilizer is sodium carboxymethyl cellulose and sodium citrate.

4. The herbal medicine and food composite drink for strengthening the spleen and stimulating appetite according to claim 1, characterized in that: The acidity regulator is one of citric acid and apple juice concentrate.

5. The herbal medicine and food composite drink for strengthening the spleen and stimulating appetite according to claim 1, characterized in that: The method for preparing the hawthorn concentrated juice comprises the following specific steps: Fresh hawthorn is soaked, sprayed, pre-cooked and softened at a pre-cooking temperature of 85-95° C. for 6-8 minutes, crushed and cored, liquefied by adding enzymes, centrifuged, filtered using an ultrafiltration membrane with a pore size of 0.3-0.5 μm, and then concentrated and sterilized in three stages to obtain hawthorn concentrated juice.

6. The spleen-strengthening and appetite-stimulating herbal compound drink of claim 5, characterized in that: The three-stage concentration includes primary concentration, secondary concentration and tertiary concentration in sequence. The primary concentration temperature is 85-90°C, the secondary concentration temperature is 65-75°C, and the tertiary concentration temperature is 55-60°C.

7. A production process of a spleen-strengthening and appetite-stimulating herbal compound drink as claimed in any one of claims 1 to 6, characterized in that: The specific steps include: Chitosan, chicken gizzard lining, malt, coix seed, white hyacinth bean, Euryale ferox, lotus seed and water are flocculated at 3-5°C for 3-5h in advance, the clear liquid is filtered and then mixed with hawthorn concentrate juice, oligofructose, black plum, tangerine peel, bergamot and amomum villosum, warm boiled water is added to blend until dissolved, then acidity regulator is added and stirred evenly, finally filling, sealing and high temperature sterilization are carried out to obtain a spleen-strengthening and appetite-stimulating herbal compound drink with both medicinal and edible properties.

8. The production process of the spleen-strengthening and appetite-stimulating herbal compound drink of claim 7, characterized in that: The sterilization method is steam sterilization, the sterilization temperature is 120-150° C., and the sterilization time is 15-30 minutes.

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